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  • Slow Cooker Angel Chicken

    Slow Cooker Angel Chicken

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    Slow cooker angel chicken is a quick and easy weeknight meal that your family will request all the time! Tender chicken cooked in a creamy Italian-flavored sauce and served on a bed of angel hair pasta.

    I love slow cooker meals that I can throw in a crockpot and go on with my day! Any time I slow cook chicken, it turns out so juicy and shreds perfectly. This slow cooker angel chicken reminds me of a few of my other favorite crock pot recipes. You have to try this Olive Garden chicken pasta recipe and slow cooker crack chicken too, but soup in the slow cooker is always a favorite of mine.

    Top view of angel chicken in a white speckled bowl. Angel hair pasta is wrapped around a fork that is placed in the bowl. A gray kitchen towel is next to the bowl.

    What Is Slow Cooker Angel Chicken?

    This slow cooker angel chicken will easily become your new favorite meal! The cream cheese, cream of chicken soup, and butter make the most incredible creamy sauce for your chicken to cook in all day. The delicious flavors from the Italian seasoning make this dish unforgettable!

    My favorite thing about this recipe is that it only takes 5 minutes to put together! Then, it cooks all day and you don’t have to do a thing! Serve it with some broccoli, green beans, or some easy garlic bread and you have a meal to remember!  My kids love this recipe so much that they want to just eat it straight out of the crockpot! Go ahead and give it a try! You and your family are going to love it!

    Ingredients for Slow Cooker Angel Chicken

    This recipe only uses 8 easy-to-find ingredients! But the best part is that it takes 5 minutes to put together. I love that the ingredients will keep in the pantry and fridge until I’m ready to make it. It truly is one of the best meals to plan ahead for those busy nights. See the recipe card below for a list of exact ingredient measurements.

    • Boneless Skinless Chicken Breasts: Use fresh boneless, skinless chicken breasts for this recipe.
    • Cream Cheese: Anything with cream cheese is AMAZING! It makes the sauce so creamy and delicious.
    • Butter: Because everything is better with butter.
    • Cream of Chicken Soup: The flavor and trick to the creamy sauce!
    • Garlic: Adds great flavor to this dish.
    • Chicken Broth: Chicken broth helps combine all the ingredients together and add moisture.
    • Dry Italian Dressing Mix: Make sure to grab the dry dressing mix, not bottled. It adds the BEST flavor to this meal.
    • Angel Hair Pasta: Cook up the pasta right before serving! I love angel hair pasta because it cooks so fast. You can also serve it over rice or potatoes!

    Let’s Make Slow Cooker Angel Chicken

    This crockpot angel chicken recipe is really a set-it-and-forget-it kind of meal! It’s so easy to put in the slow cooker before you get on with your day. Then it’s ready for your family when you get home! I can’t wait for you to try it!

    1. Add Chicken to Slow Cooker: Place the chicken breasts in the bottom of the slow cooker. Use a slow cooker liner if you would like.
    2. Combine Ingredients: In a large bowl, combine the cream cheese, butter, cream of chicken soup, garlic, chicken broth, and dry Italian dressing mix. Whisk or use an electric hand mixer to blend all of your ingredients together.
    3. Pour Over Chicken: Pour the mixture over the chicken.
    4. Cook: Cover the slow cooker with the lid then cook on low for 6 hours or high for 4 hours.
    5. Cook Pasta: Cook the angel hair pasta according to package instructions. 
    6. Shred Chicken and Serve: Shred the chicken and serve over angel hair pasta. I like to garnish with fresh parsley and red pepper flakes!
    First photo is the ingredients for slow cooker angel chicken placed on a gray countertop. Second photo is the sauce ingredients mixed together in a large bowl with a whisk. Third photo is the chicken and sauce mixture in the crockpot before it cooks. Fourth photo is two forks shredding the cooked chicken in the crockpot.

    Tips for Cooking with a Crockpot

    Using a crockpot is easy but try out these tips and it will make cooking with one even easier! You may never go back to cooking on your stove again! This slow cooker angel chicken is the perfect place to start! 

    • Keep the Lid ON: I know it’s tempting to want to take the lid off and check on your food! But a crockpot is designed to do its thing with the lid ON. Keep the lid on and don’t let out all of that heat that has been built up! Just look through the glass and trust your recipe! 
    • Preheat Your Crockpot: A lot of people don’t do this and it really is a step that should always be taken. Turn your crockpot on to the correct setting about 20 minutes before you plan on putting your food in it. You can just turn it on while you prep your food!
    • Spray It: If you spray your slow cooker with cooking spray before you put your food in, then your cleanup will be so much easier! This helps so that your food doesn’t stick to the sides. Trust me, it’s an easy step that you will appreciate doing later!

    Close up top view of cooked slow cooker angel chicken in a black crockpot. Fresh parsley is garnished on top.

    How to Store Leftovers

    If you thought this slow cooker angel chicken tasted good on the first day, then wait until you try the leftovers. They are SOO GOOD and so perfect for lunch the next day. My kids fight over the leftovers!

    • In the Refrigerator: Once the angel chicken has cooled then you can place it in an airtight container in your fridge. It will last for up to 3 days.  
    • To Reheat: Reheat leftover angel chicken in the microwave in a microwave-safe bowl. Cook for 1-2 minutes or until it is warmed through.

    Close up photo of slow cooker angel pasta plated in a white speckled bowl. A fork is in the bowl with parsley and red pepper flakes garnished on top.

    More Chicken and Pasta Recipes To Try

    I love a good chicken and pasta recipe because my kids will always eat it!  As long as there is some kind of pasta in their dinner, they are happy.  Most of my favorites are so easy to put together on a busy weeknight. You’ll have to try some of these other delicious dinner ideas!

    • Place the chicken breasts in the bottom of the slow cooker.

    • In a large bowl, combine the cream cheese, butter, cream of chicken soup, garlic, chicken broth, and dry Italian dressing mix. Whisk or use an electric hand mixer to blend all of your ingredients together.

    • Pour the mixture over the chicken.

    • Cover the slow cooker with the lid then cook on low for 6 hours or high for 4 hours.

    • Cook the angel hair pasta according to package instructions.

    • Shred the chicken and serve over angel hair pasta.

    Serves: 4

    Calories834kcal (42%)Carbohydrates63g (21%)Protein51g (102%)Fat41g (63%)Saturated Fat21g (105%)Polyunsaturated Fat3gMonounsaturated Fat11gTrans Fat0.5gCholesterol204mg (68%)Sodium1277mg (53%)Potassium923mg (26%)Fiber2g (8%)Sugar5g (6%)Vitamin A1307IU (26%)Vitamin C3mg (4%)Calcium99mg (10%)Iron3mg (17%)

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

    Course Dinner

    Cuisine American

    Keyword easy, easy recipe, slow cooker angel chicken, slow cooker angel chicken recipe

  • Baked Pumpkin Donuts with Brown Butter Glaze

    Baked Pumpkin Donuts with Brown Butter Glaze

    Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they’ll disappear in no time!

    Pumpkin is the flavor of the season! It’s so great in both sweet and savory recipes. If you’re as pumpkin-obsessed as I am, you’ve got to try out these mini pumpkin cheesecakes, pumpkin pudding cake, or pumpkin dinner rolls! They’re all filled with that rich pumpkin flavor you love and spiced to perfection!

    A stack of 3 donuts on a wire rack.

    Baked Pumpkin Donuts Recipe

    Happy October! Are you obsessed with all things pumpkin right now like me? I think I have already gone through 4 or 5 cans and I have no plans of stopping anytime soon. These tasty donuts are the best addition to the pumpkin treat list, you’re going to LOVE them! My family went nuts over them. They disappeared SO fast! I was already getting asked to make another batch the same day.

    The donut itself is super tender and moist, packed with so much amazing pumpkin flavor and warm fall spices! But can we talk about this brown butter glaze? It’s rich, nutty, and the perfect topping for this incredible donut. You can’t go wrong with brown butter, it makes every dessert even better! (You’ll have to try these brown butter Rice Krispies treats to see what I mean!) These baked pumpkin donuts are a must-make this holiday season. You may just want to make them year-round, and I don’t blame you!

    Ingredients You’ll Need

    For the Donuts:

    • Vegetable Oil: Adds moisture to your donuts.
    • Large Eggs: Help all of the ingredients bind together!
    • Sugar: Granulated sugar works great here to sweeten up your donut batter.
    • Pumpkin Puree: Be sure to use pure pumpkin puree and not pumpkin pie filling since we’re adding in our own spices! You can use canned pumpkin for easy prep or make your own puree for the freshest flavor. Find my full recipe here!
    • Spices: I used a blend of cinnamon, nutmeg, and ground ginger for some classic fall flavor. You can also use pumpkin pie spice if you’d like!
    • Salt: A pinch is all you need to enhance the flavors of these tasty baked pumpkin donuts.
    • Baking Powder: Helps the donuts become light and airy instead of dense.
    • Flour: All-purpose flour works great here!

    For the Brown Butter Glaze:

    • Unsalted Butter: I like the flavor of my glaze to be rich and nutty rather than salty, so I went for unsalted butter here.
    • Powdered Sugar: Adds the best sweetness and silky-smooth texture to the glaze.
    • Vanilla: Use pure vanilla extract if you can!
    • Milk: Helps to adjust the consistency of the glaze. Any kind of milk works fine.
    6-photo collage of the batter and frosting being prepared.

    How to Make Baked Pumpkin Donuts With Brown Butter Glaze

    Baked pumpkin donuts are such a quick and easy treat! They bake in 15 minutes with a short prep time so that you can spend less time in the kitchen and more time enjoying a tasty fall treat with your family and friends.

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees. Lightly grease a standard donut pan and set aside.
    2. Donut Batter: In a large bowl, beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined. Add the flour and stir until just combined.
    3. Add to Donut Pan and Bake: Fill the wells of the donut pan ¾ full, about ¼ cup batter per donut. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
    4. Cool: Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack. Repeat with remaining batter.
    5. Add Glaze: When donuts are cool, dip in the glaze. Makes around 17 donuts.

    Brown Butter Glaze

    1. Brown the Butter: Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.
    2. Add Remaining Ingredients: Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined. Add enough milk, as needed, to reach desired glaze consistency.
    3. Frost: Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden. Sprinkle with sprinkles, if desired, before the glaze crusts over.
    Top-down view of multiple pumpkin donuts on a wire rack. 2 have bites taken out of them.

    Tips and Variations

    Here are a few extra ways you can customize your tasty baked pumpkin donuts! They’re going to turn out perfectly! Prepare to have them on repeat all season long.

    • Don’t Overmix: Overmixing your donut batter can cause gluten to develop which will make your pumpkin donuts hard and rubbery instead of soft and moist. Only mix until ingredients are combined.
    • Toppings: Try out different toppings for your donuts! Sprinkles are always a good idea, as well as a chocolate or caramel drizzle, or chopped nuts! Be sure to add any toppings to the glaze before it sets!
    • Use Homemade Pumpkin Puree: If you want to take the flavor of your baked pumpkin donuts to the next level, use homemade pumpkin puree instead of canned! It’s super easy to make and tastes a million times better! Plus, it’s free of additives and preservatives! You can find my full recipe here. It comes in handy for so many different recipes, from pumpkin pecan pie bars to pumpkin hummus!

    Top-down view of 3 donuts stacked on top of each other.

    Storing Leftover Donuts

    These amazing baked pumpkin donuts never last long at my house. If you’re lucky enough to have some extras, here’s how to keep them tasting fresh and delicious!

    • At Room Temperature: Store in an airtight container for 3-4 days.
    • In the Freezer: Leftover pumpkin donuts can be stored in an airtight container or freezer bag for 1 month. Thaw overnight in the fridge before serving.

    Pumpkin donuts with brown butter frosting laid out on parchment paper.

    More Delicious Donut Recipes

    Everyone loves a good donut! Here are a few more amazing recipes to try out for your next fall party! Kids and adults alike are going to go crazy over them.

    Print

    Baked Pumpkin Donuts

    Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they'll disappear in no time!
    Course Dessert, Snack
    Cuisine American
    Keyword baked pumpkin donuts, baked pumpkin donuts recipe, brown butter frosting
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 17 Donuts
    Calories 248kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup vegetable oil
    • 3 large eggs
    • 1 1/2 cup sugar
    • 1 1/2 cup pumpkin puree
    • 1 1/4 tsp cinnamon
    • 1/4 tsp nutmeg
    • 1/4 tsp ground ginger
    • 1 1/2 tsp salt
    • 1 1/2 tsp baking powder
    • 1 3/4 cup + 2 tbsp all-purpose flour

    Brown Butter Glaze

    • 4 tbsp unsalted butter
    • 2 cup powdered sugar
    • 1 tsp. vanilla
    • 1-2 tbsp milk or more if needed

    Instructions

    • Preheat oven to 350 degrees. Lightly grease a standard donut pan and set aside.
    • In a large bowl, beat the oil, eggs, sugar, pumpkin, spices, salt and baking powder until smooth and well combined. Add the flour and stir until just combined.
    • Fill the wells of the donut pan ¾ full, about ¼ cup batter per donut. Bake for 15 minutes or until a toothpick inserted in the center comes out clean.
    • Remove from oven, wait a few minutes and then use a toothpick to loosen and remove the donuts from the pan and place on a wire rack. Repeat with remaining batter.
    • When donuts are cool, dip in the glaze. Makes around 17 donuts.

    Brown Butter Glaze

    • Melt the butter in a small saucepan over medium heat and heat until golden brown specks appear in the bottom of the pan, swirling the pan occasionally. The butter will get foamy and if you swirl the pan around, you will see brown bits at the bottom and it will have a nutty smell.
    • Remove from heat and pour into a medium bowl, using a rubber scraper to get all the brown bits at the bottom. Add the powdered sugar and vanilla and stir until smooth and well combined. Add enough milk, as needed, to reach desired glaze consistency.
    • Dip tops of cooled donuts in glaze and set on a wire rack and allow glaze to harden. Sprinkle with sprinkles, if desired, before the glaze crusts over.

    Nutrition

    Calories: 248kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 182mg | Potassium: 113mg | Fiber: 1g | Sugar: 32g | Vitamin A: 3412IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
  • Cheese Danish

    Cheese Danish

    These cheese danishes are flaky, buttery, and full of tangy flavor. Topped with a sweet glaze and baked to perfection, this cheese danish recipe will make the perfect breakfast or dessert for any occasion. They were irresistibly good and gone way too fast!

    I am a huge fan of puff pastry. Pre-made dough sheets of puff pastry are the way to go. If you are looking for other recipes to use your puff pastry with, you HAVE to try this Raspberry Baked Brie. It’s brie and raspberry preserves baked in puff pastry, and WOW! You might also love this Apple Danish or these Simple and Delicious Sausage Rolls. Get using those pastry sheets, you can thank me later!

    Multiple cheese danishes served on a white plate.

    Homemade Cheese Danish Recipe

    Let me tell you, these Cheese Danishes are a home run. They are stunning, flaky, and everything you want to wake up to in the morning. They are simple to put together and the list of ingredients is mostly things you already have on hand. These Danishes are so simple because you don’t have to worry about making the dough, and you get all the reward of a delicious flaky dessert or breakfast treat in just 45 minutes.

    It’s no secret I’m a fan of flaky crusts (hello Grandma’s Perfect Pie Crust), and gooey sweet fillings. Cream puffs are probably one of my all-time favorite desserts, but sometimes I just don’t want to go through all the effort to make the dough and the custard fillings. This Cream Cheese Danish is the perfect compromise because I get the flaky chewy outside with the soft creamy inside for half the effort. And the taste is really hard to beat! I think your family will be just as wowed with this recipe as mine is.

    Ingredients in Cheese Danish

    You may have to run to the store for some frozen puff pastry sheets and cream cheese, but that’s it for this recipe! Everything else comes right out of your fridge and pantry and is ready to eat in just 50 minutes. It’s a simple recipe that will become a household favorite!

    • Puff Pastry: I bought one box of frozen puff pastry from the frozen section at the grocery store.
    • Cream Cheese: You will need an 8-ounce package of cream cheese, and make sure to leave it out for at least 2 hours before making this dessert so it is room temperature.
    • Granulated Sugar: I use the regular sugar out of my pantry. This is to sweeten the cream cheese filling.

    Egg Wash

    • Egg: You will need one whole egg, I always use large Grade A eggs in my recipes.
    • Water: This is to mix with the egg for the egg wash.

    Glaze

    • Vanilla Extract: Whatever your usual baking vanilla extract is will work.
    • Powdered Sugar: This is the key ingredient for this glaze, you won’t be happy with the results without it!
    • Milk: Milk makes the glaze creamy and smooth, any kind of milk will work.
    6-photo collage of cheese danishes being prepared.

    How to Make Cheese Danish From Scratch

    This recipe was really simple and came out stunning. They looked so professional and everyone was so blown away by their delicious flavor. I know your family will love these Cheese Danishes as much as mine did!

    1. Prep: Preheat the oven to 375℉ and then line a baking sheet with parchment paper.
    2. Mix: In a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. Then, in a small bowl mix the egg and water together with a fork to make the egg wash.
    3. Fold: Next open the first sheet of puff pastry and cut into 9 even squares. Then fold each square in half to form a triangle. After that, slice two slices along the open sides of the triangle, but leave a small space at the peak of the triangle uncut.
    4. Form: Open the triangle and use a pastry brush to brush the whole square. Then fold the cut corners of the square over to form the kite.
    5. Fill: Scoop a teaspoon of cream cheese filling into the center of the pastry and brush the edges with egg wash.
    6. Bake: Bake for 13-15 minutes, until the pastry begins to turn golden brown. Then move them to a cooling rack and let cool completely.
    7. Glaze: In a medium bowl, whisk together the powdered sugar, vanilla, and milk to make the glaze. Drizzle over the top of the Danishes and serve.
    Closeup of baked cheese danishes laid out on parchment paper.

    Tips and Variations

    I loved making this cheese danish recipe, they turned out so beautifully and they were so tasty. Here are a few tips from my experience that will help you make the most out of this recipe.

    • Make a Different Shape: If you prefer not to make the more complex kite shape, keep the pastry cut in squares, add the filling to the center and fold the corners of the pastry in until they touch (but not cover) the filling. Brush with egg wash and bake. 
    • Try a Different Flavor: For a variation in flavor, try adding ¼ teaspoon almond extract or ½ teaspoon vanilla extract to the filling. You could also flavor the cream cheese, my favorite is Strawberry Cream Cheese!
    • Thawing the Puff Pastry: If your puff pastry doesn’t have time to thaw, wrap it in a paper towel and heat in the microwave in 10-second intervals until it’s able to unfold without cracking. Be careful not to thaw it too much.
    • Room Temperature Cream Cheese: Leave the cream cheese on the counter for 2-3 hours to ensure it’s soft enough to beat into a smooth filling.

    Top-down view of cream cheese danishes on a white plate.

    How to Store Leftovers

    These cheese danishes make a lovely breakfast the next day. Here are a few tips on storing them to maintain freshness.

    • On the Counter: Store in an airtight container or covered with plastic wrap at room temperature for up to 4 days.

    Note: These do not freeze well. They are best if baked and eaten within a few days.

    Other Breakfast Ideas

    Every continental breakfast comes with a Danish. I’ve rounded up a few of my favorite breakfast treats that would go great with these Danishes to give you a homemade continental breakfast experience!

    Print

    Cheese Danish

    These cheese danishes are flaky, buttery, and full of tangy flavor. Topped with a sweet glaze and baked to perfection, this cheese danish recipe will make the perfect breakfast or dessert for any occasion. They were irresistibly good and gone way too fast!
    Course Breakfast, Dessert
    Cuisine Danish
    Keyword cheese danish recipe, cream cheese danish recipe, recipe for cream cheese danish
    Prep Time 35 minutes
    Cook Time 15 minutes
    Total Time 50 minutes
    Servings 18 Danishes
    Calories 240kcal
    Author Alyssa Rivers

    Ingredients

    • 2 sheets puff pastry 1 box, thawed
    • 8 ounces cream cheese room temperature
    • ⅓ cup granulated sugar
    • 1 teaspoon lemon juice

    Egg wash

    • 1 whole egg
    • 2 tablespoons water

    Glaze

    • 1 teaspoon vanilla extract
    • 1 cup powdered sugar
    • 3-4 tablespoons milk

    Instructions

    • Preheat the oven to 375℉ and line a baking sheet with parchment paper.
    • In a medium bowl, beat the cream cheese with the sugar and lemon juice until smooth. In a small bowl mix the egg and water together with a fork to make the egg wash.
    • Open the first sheet of puff pastry and cut into 9 even squares. Fold each square in half to form a triangle. Slice two slices along the open sides of the triangle, but leave a small space at the peak of the triangle uncut.
    • Open the triangle and use a pastry brush to brush the whole square. Fold the cut corners of the square over to form the kite.
    • Scoop a teaspoon of cream cheese filling into the center of the pastry and brush the edges with egg wash.
    • Bake for 13-15 minutes, until the pastry begins to turn golden brown. Remove to a cooling rack and let cool completely.
    • In a medium bowl, whisk together the powdered sugar, vanilla and milk to make the glaze. Drizzle over the top of the Danishes and serve.

    Nutrition

    Calories: 240kcal | Carbohydrates: 23g | Protein: 3g | Fat: 15g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.001g | Cholesterol: 22mg | Sodium: 112mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 11g | Vitamin A: 187IU | Vitamin C: 0.1mg | Calcium: 20mg | Iron: 1mg
  • Crack Chicken Casserole

    Crack Chicken Casserole

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

    Crack chicken casserole is creamy, cheesy, bacon-filled goodness that your family is going to want on repeat. It’s the perfect comfort food and ready in 30 minutes!

    Crack chicken is just too good. You can’t go wrong with juicy chicken in a creamy ranch sauce, smothered in melted cheese. You can make it in the slow cooker as well as in dip form! Crack chicken dip is a must-make for any party or get-together.

    Cheesy Crack Chicken Casserole Recipe

    If you’re looking for a quick and easy weeknight meal that will have your kids licking their plates… this is it. Crack chicken casserole is easily one of my family’s favorite dinners. Made with shredded chicken, a cream cheese ranch sauce, crumbled bacon, and shredded colby jack cheese, it’s going to have everyone wanting seconds. (Or thirds! If you have ravenous teenagers like me, you may want to make a double batch.)

    Crack chicken casserole is so easy to whip up and uses the simplest ingredients. Once you’ve got your tasty ranch sauce mixed up, all you have to is put everything in a baking dish and throw it in the oven! Dinner recipes that my picky eaters will actually touch and that are easy to make seem so few and far between, but crack chicken casserole checks all the boxes. It’s the ultimate comfort food and will have you hooked after the first bite!

    Ingredients Needed

    Crack chicken casserole is a super affordable dinner and uses a lot of pantry staples to make your life a little easier! It’s a great recipe for using up leftover shredded chicken if you have it. You can find exact measurements for each ingredient in the recipe card below.

    • Bowtie Pasta: You’ll want this to be cooked according to package directions and drained. You can also use elbow macaroni for a fun twist on mac and cheese.
    • Shredded Chicken: You can cook and shred your own chicken breasts or pick up a rotisserie chicken from the store for easy prep. You can also use chicken thighs if you prefer.
    • Cream Cheese: Acts as the base for the creamy sauce.
    • Sour Cream: Gives the crack chicken casserole the perfect tangy flavor!
    • Dry Ranch Dressing: Dry ranch dressing mix gives the creamy sauce delicious savory flavor. You can use prepackaged mix or make your own blend free of preservatives using my recipe here.
    • Onion Powder: Adds rich, savory flavor throughout the dish.
    • Black Pepper: Gives your casserole a boost of flavor.
    • Half and Half: Adds the perfect creaminess!
    • Bacon: Use precooked bacon or bacon bits for easy preparation.
    • Shredded Colby Jack Cheese: Melty, flavorful cheese works the best here. You can substitute this with Monterey jack or cheddar cheese as well.
    • Green Onion: Chopped green onions make the perfect flavorful garnish!

    How to Make Crack Chicken Casserole

    In just 30 minutes, you’ll have cheesy, bubbly goodness fresh out of the oven and ready to be devoured. It’s such an easy recipe but a real crowd-pleaser!

    1. Preheat Oven, Prep Casserole Dish: Preheat the oven to 375º Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray and set aside.
    2. Mix Sauce Ingredients: In a large bowl, combine the cream cheese, sour cream, ranch seasoning, onion powder, and pepper. Mix to combine using an electric hand mixer.
    3. Add Half and Half: Pour in the half and half and mix until incorporated.
    4. Combine: Fold in the cooked chicken, pasta, chopped bacon, and 1 cup of shredded cheese.
    5. Add to Casserole Dish, Bake: Transfer mixture to the prepared dish. Top with the remaining ½ cup shredded cheese. Bake uncovered for 25 to 30 minutes, until hot and bubbly.
    6. Add Garnish and Serve: Top with diced green onions and more chopped bacon if you would like!

    Tips for the Best Crack Chicken Casserole

    Crack chicken casserole is as addictive as the name suggests! Here are a few simple ways to make it taste even better!

    • Use Rotisserie Chicken: Picking up a rotisserie chicken from the store makes this recipe so easy! I also love how tender and flavorful rotisserie chicken is, it makes this casserole even yummier!
    • Use Homemade Ranch Mix: Prepackaged ranch mix works great if you already have it on hand, but if you really want to take this recipe up a notch, try making your own blend of ranch seasoning mix! It has the most amazing flavor and is free of preservatives and artificial flavors! You can find my full recipe here.
    • Grate Your Own Cheese: If you want the best possible flavor for your crack chicken casserole, grate your own cheese! It melts better and has a creamier flavor.

    Storing Leftovers

    This crack chicken casserole stores and reheats perfectly! It’s such a tasty meal to have on hand throughout the week.

    • In the Refrigerator: Store in an airtight container for 3-4 days.
    • To Reheat: Pop leftover crack chicken casserole in the microwave for 30-second intervals or until warmed through. You can also warm it over the stove on medium heat!

    Looking for More Casserole Recipes?

    Here are a few more hearty and delicious casserole recipes that your family will go crazy over! They’re so easy to throw together and are the absolute best comfort food! For more dinner inspo, find my full list of casseroles here!

    • Preheat the oven to 375º Fahrenheit. Spray a 9×13 baking dish with non-stick cooking spray and set aside.

    • In a large bowl, combine the cream cheese, sour cream, ranch seasoning, onion powder, and pepper. Mix to combine using an electric hand mixer.

    • Pour in the half and half and mix until incorporated.

    • Fold in the cooked chicken, pasta, chopped bacon, and 1 cup of shredded cheese.

    • Transfer mixture to the prepared dish. Top with the remaining ½ cup shredded cheese. Bake uncovered for 25 to 30 minutes, until hot and bubbly.

    • Top with diced green onions and more chopped bacon if you would like!

    Serves: 6

    Calories988kcal (49%)Carbohydrates77g (26%)Protein45g (90%)Fat55g (85%)Saturated Fat27g (135%)Polyunsaturated Fat5gMonounsaturated Fat17gTrans Fat0.1gCholesterol180mg (60%)Sodium721mg (30%)Potassium759mg (22%)Fiber3g (12%)Sugar7g (8%)Vitamin A1255IU (25%)Vitamin C2mg (2%)Calcium371mg (37%)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 American

    Keyword crack chicken, crack chicken casserole recipe

  • Best of Fall Pumpkin Roundup

    Best of Fall Pumpkin Roundup

    I wait all year long for this season. PUMPKIN SEASON. Fall brings with it the smells, the brisk air, but most importantly, the delicious tastes!!

    Currently, I am making a list of all of the tried and true pumpkin recipes that I absolutely cannot miss making this season. Among those are Perfect Pumpkin Muffins, these Pumpkin Cream Cheese Truffles, and Grandma’s Famous Pumpkin Pie! I’ve done a pumpkin roundup of all the pumpkin recipes you will need this season! Enjoy!

    The Best of Pumpkin Recipes

    Whether sweet or savory is your thing, I’ve got you covered with this pumpkin roundup! Ranging from cookies to truffles to soup to pasta and everything in between, pumpkin season is the best season. And who are we kidding? With all of these amazing recipes, I am not just waiting for the fall to make these! I am cooking them all year round! Not only are they delicious, but pumpkins are rich in potassium which is so good for our bodies! Even pumpkin seeds are very nutritious!

    If you haven’t branched out with pumpkin before, you are probably only really familiar with its taste in the traditional pumpkin pie! While I do love a good pumpkin pie, I am here to introduce you to what will be a revelatory moment! Pumpkin is used in ALL things. They bring the most amazing texture to baked goods. Moist, delicious, and soft cakes and cookies definitely benefit from the pumpkin in their ingredients. Tried and true, this pumpkin roundup will really bring you some joy and good tasting for your fall season!

    Tips for Baking with Pumpkin

    When you try out some new pumpkin recipes, there are a few helpful hints you will want to keep in mind! Read through these before you begin, and you will be well on your way to becoming a pumpkin expert!

    • Pumpkin Puree: Not really a baking tip but one that will be well used. Always have a can or two of pumpkin puree on hand! It gets crazy out there at the grocery stores in the fall, and sometimes, I go to pick some up, and it’s all out of stock! Grab a couple when you see them so that you will be all set!
    • Substitute: Did you know that you can use pumpkin as a substitute for recipes that call for applesauce? It’s a 1:1 ratio so you don’t even have to do any extra math to figure out how much! This opens a whole new world of recipes that can now taste like fall!
    • Pumpkin Pie Filling: Don’t try and use pumpkin pie filling in place of pumpkin puree. It has a different blend of sugar and spices so it will make your recipes calling for puree taste odd!
    • Don’t Undercook: If you go by touch or feel when deciding if something with pumpkin puree is done, you may end up with an undercooked treat! Because pumpkin is so moist, the standard “toothpick that comes out clean” trick doesn’t always work. A tried and true method is to use a thermometer to test the thickest part of your bread or pie. Bread loaves and muffins are done at 200 degrees and a pie is complete at 175 degrees!

    Sausage Pumpkin Pasta

    This sausage pasta recipe with pumpkin sauce is an easy dish to make — it takes less than 30 minutes from start to finish. 
    Ingredients: olive oil, extra lean sausage, garlic, onion, red bell pepper, yellow bell pepper, chicken broth, canned pumpkin, heavy cream, ground nutmeg, Salt and pepper, penne pasta, Freshly grated Parmesan cheese
    Make This Recipe

    Pumpkin Bread Pudding

    Pumpkin Bread Pudding is an easy and fantastic recipe that tastes like you have spent a lot of time putting it together when it really only takes minutes! Drizzle warm slices with caramel sauce and serve it with ice cream for a decadent dessert, or even enjoy it for breakfast like a baked french toast casserole!
    Ingredients: loaf of brioch or challah bread, cut into 1/2- to 1-inch cubes (about 6 cups), pumpkin puree, eggs, beaten, granulated sugar, brown sugar, maple syrup, whole milk, heavy cream, vanilla extract, ground cinnamon, ground ginger, freshly grated nutmeg, ground cloves, salt
    Make This Recipe

    3 Ingredient Pumpkin Chocolate Chip Cookies

    These cookies are too delicious and easy not to make!  When I discovered this recipe, it was a 2 ingredient cookie recipe.
    Ingredients: pumpkin, Spice Cake Mix, chocolate chips
    Make This Recipe

    Perfect Pumpkin Muffins

    Soft, fluffy, moist, spicy Perfect Pumpkin Muffins bring the flavors of fall to your table. These are wonderfully light and flavorful and super easy. It's a great way to usher in the Pumpkin baking season.
    Ingredients: flour, baking soda, cinnamon, nutmeg, ginger, cloves, salt, sugar, light brown sugar, eggs, pumpkin, vegetable oil, milk
    Make This Recipe

    Pumpkin Cream Cheese Truffles

    A delicious no bake truffle that is combined with pumpkin and cream cheese!
    Ingredients: gingersnap cookie crumbs, graham cracker crumbs, cream cheese, confectioners’ sugar, canned pumpkin purée, ground cinnamon, of fine salt, white chocolate chips, white chocolate chips
    Make This Recipe

    Pumpkin Spice Pancakes

    Delicious and fluffy pumpkin pancakes that are sure to be a hit at breakfast!
    Ingredients: all purpose flour, brown sugar, baking powder, salt, cinnamon, ground nutmeg, dash of ground ginger, dash of ground cloves, milk, pumpkin puree, egg, vegetable oil or melted butter
    Make This Recipe

    Pumpkin dump cake topped with whipped cream and caramel sauce.

    Pumpkin Dump Cake

    Two layers of decadent bliss make up this delicious dump cake recipe that is filled with sweet fall pumpkin spice flavor. Pumpkin Dump Cake is super simple to prepare. It has a crushed pecan filled cake-like top layer and a smooth and rich bottom pumpkin layer that tastes similar to pumpkin pie.
    Ingredients: Pumpkin Pie mix, Eggs, Evaporated Milk, Sugar, Salt, Pumpkin Pie Spice, Yellow Cake Mix, Flour, Sugar, Chopped Pecans, Butter
    Make This Recipe

    Pumpkin Bread

    This Absolutely Perfect Pumpkin Bread is moist, spiced and will fill your home with the most amazing aroma.  Your friends and family will devour this flavorful bread that screams it's time for fall.  This is such an easy quick bread, you'll make it all the time.
    Ingredients: butter, sugar, eggs, pumpkin puree, sour cream, vanilla, flour, cinnamon, nutmeg, cloves, baking soda, baking powder
    Make This Recipe

    Incredible Pumpkin Cake with Cream Cheese Whipping Cream Frosting

    This Pumpkin Cake is the most amazing pumpkin cake you will ever make! Perfectly spiced and moist and topped with the most epic cream cheese whipping cream frosting!
    Ingredients: large eggs, white sugar, vegetable oil, pumpkin puree, all purpose flour, baking powder, salt, baking soda, ground cinnamon, cream cheese, whipping cream, powdered sugar
    Make This Recipe

    Creamy Pumpkin Soup

    This Creamy Pumpkin Soup is packed with pumpkin flavor, a touch of sweetness, and velvety smooth. It's the perfect cozy fall soup, and it only takes 30 minutes to throw together!
    Ingredients: unsalted butter, diced onion, sliced or chopped carrot, kosher salt, divided, garlic cloves, pureed pumpkin , low-sodium chicken stock, ground cinnamon , black pepper, packed brown sugar, half and half
    Make This Recipe

    Crazy Good Pumpkin Seeds

    Crazy Good Roasted Pumpkin Seeds are sweet, salty and a hint of spice to snack on while carving your pumpkins this halloween season. Tried and true pumpkin seeds that won't last long! 
    Ingredients: raw pumpkin seeds, olive oil, sea salt, Chili Powder, paprika, garlic powder, salt, pepper
    Make This Recipe

    Grandma’s Famous Pumpkin Pie

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

    Pumpkin Snickerdoodles

    Soft and Puffy Pumpkin Snickerdoodles are made with real pumpkin, fall seasonal spices mixed together and rolled with pumpkin pie spice and a touch of sugar to add that extra sweetness and fall flavor! This are a MUST make this fall season!
    Ingredients: all-purpose flour, baking powder, salt, ground cinnamon, freshly-ground ground nutmeg, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, large egg, vanilla extract, granulated sugar, pumpkin pie spice
    Make This Recipe

    Chocolate Chip Pumpkin Muffins

    Pumpkin chocolate chip muffins are moist, chocolatey and topped off with a sprinkling of sugar! The spices and pumpkin puree flavors make these perfect for cooler weather!
    Ingredients: unsalted butter cut into pieces, all-purpose flour, granulated sugar, brown sugar, baking soda, baking powder, salt, pumpkin spice, ground cinnamon, eggs lightly beaten, vanilla extract, pumpkin puree, milk, semisweet chocolate chips, coarse sugar for sprinkling
    Make This Recipe

    Iced Pumpkin Spice Cookies

    Iced Pumpkin Spice Cookies are soft, chewy, and topped with amazing cream cheese frosting!
    Ingredients: unsalted butter, white sugar, pumpkin , egg, vanilla extract, flour, baking powder, baking soda, cinnamon, pumpkin pie spice, salt, butter, 8 ounces cream cheese, powdered sugar, vanilla extract
    Make This Recipe

    Pumpkin Pecan Pie Bars

    All of the goodness of pumpkin and pecan pie combine in these delicious dessert bars. They are baked on top of a buttery shortbread crust and make one fantastic dessert!
    Ingredients: all-purpose flour, old-fashioned or instant oats, packed brown sugar, butter or margarine, granulated sugar, pumpkin puree, Evaporated Milk, eggs, pumpkin pie spice, pecans, packed brown sugar, Whipped cream
    Make This Recipe

    Slow Cooker Pumpkin Chili

    Slow Cooker Pumpkin Chili is the perfect comforting fall soup.  It is hearty and packed with spices and big bold flavors.  You are going to love this savory and delicious chili! 
    Ingredients: ground beef, red bell pepper, green bell pepper, small onion, can (15 ounce) kidney beans, can, can, can diced tomatoes with juice, 6 ounce can tomato paste, 15 ounce can pumpkin puree, beef broth, chili powder, cumin, salt, black pepper, dried oregano, garlic powder, bay leaves
    Make This Recipe

    Pumpkin Cheesecake with Caramel Sauce

    This amazing Pumpkin Cheesecake with Caramel Sauce is sure to become your new favorite fall dessert! It starts with a simple homemade gingersnap crust, then a layer of silky pumpkin cheesecake, topped with whipped cream and a drizzle of caramel sauce.
    Ingredients: finely ground gingersnap crumbs, granulated sugar, unsalted butter, granulated sugar, cream cheese (room temperature!), vanilla extract, canned pumpkin or homemade pumpkin puree, eggs, cinnamon, ground cloves, ground ginger, nutmeg, whipped cream, caramel sauce
    Make This Recipe

    Homemade Pumpkin Pie Spice

    Homemade pumpkin pie spice is a fall spice staple! It's made with cinnamon, ginger, allspice, and nutmeg, which makes it perfect for cakes, pies, and cookies all season long! 
    Ingredients: cinnamon, ground nutmeg, ginger, ground allspice
    Make This Recipe

    The World’s Best Pumpkin Roll

    This is the world's best pumpkin roll! It's a perfectly moist and tender pumpkin cake that gets rolled up with a sweet cream cheese filling and dusted with powdered sugar!
    Ingredients: eggs, white sugar, cinnamon, nutmeg, pumpkin puree, all purpose flour, baking soda, cream cheese, butter, powdered sugar plus extra for dusting
    Make This Recipe

    Pumpkin Cake

    A soft, moist, and EASY Pumpkin Layer Cake, frosted with a simple, silky cream cheese frosting!
    Ingredients: butter, canola oil, sugar, brown sugar, eggs, vanilla extract, pumpkin puree*, milk, flour, baking powder, baking soda, salt, pumpkin spice, cinnamon, cream cheese, unsalted butter, powdered sugar, vanilla bean or 1 tsp vanilla extract, salt, heavy cream
    Make This Recipe

    Pumpkin Pudding Cake

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

    Pumpkin Cinnamon Rolls

    Pumpkin cinnamon rolls are filled with a delicious brown sugar filling and smothered in homemade cream cheese frosting. Soft, fluffy and so perfect for fall!
    Ingredients: warm whole milk, unsalted butter, large egg, pumpkin puree, brown sugar, instant yeast, salt, ground cinnamon, ground nutmeg, ground ginger, ground cloves, all-purpose flour, salted butter, brown sugar, granulated sugar, ground cinnamon, cream cheese, whole milk, vanilla, powdered sugar
    Make This Recipe

    Pumpkin Pie Icebox Cake

    Layers of graham crackers and a creamy pumpkin filling make up this Pumpkin Pie Icebox Cake — an easy no bake dessert for fall!
    Ingredients: roughly 40 square graham crackers, heavy whipping cream, powdered sugar, cinnamon, ground cloves, ground nutmeg, vanilla, 14oz can pumpkin puree (about 2 cups)
    Make This Recipe

    pumpkin sweet potato bread

    Pumpkin Sweet Potato Bread

    Pumpkin Sweet Potato Bread is so moist and flavorful. Topped with a delicious maple vanilla glaze and sprinkled with chopped pecans.
    Ingredients: all-purpose flour, pumpkin pie spice, baking powder, baking soda, salt, large eggs, can crushed pineapple, pumpkin, grated sweet potato, light brown sugar, ground ginger, vegetable oil, cream cheese, milk, powdered sugar, maple syrup
    Make This Recipe

    Homemade Pumpkin Spice “Latte” Floats

    Homemade Pumpkin Spice Floats are a warm and creamy pumpkin spice drink with ice cream inside! One sip of this delicious drink and you will be hooked!
    Ingredients: not an entire can canned pumpkin, brown sugar, cinnamon, of each: nutmeg and ground cloves, vanilla extract, whole milk, Caramel swirl, Spray whip topping
    Make This Recipe

    Pumpkin Pie Cupcakes

    These moist and tender pumpkin pie cupcakes are all of the things you love about pumpkin pie, just bite-sized! Topped with amazing cream cheese whipping cream, these will be the BEST cupcakes you'll ever eat!!
    Ingredients: can pumpkin puree, sugar, eggs, vanilla, evaporated milk, flour, salt, baking powder, baking soda, ground cinnamon, ground ginger, ground cloves, cream cheese, sugar, whipping cream
    Make This Recipe

    Pumpkin Cream Cheese Thumbprint Cookies

    A soft and chewy, lightly spiced, cinnamon pumpkin cookie with a tangy cream cheese filling and a sweet chocolate drizzle
    Ingredients: all-purpose flour, baking powder, salt, cinnamon, ground nutmeg, 8 Tbl. unsalted butter, room temperature, shortening, sugar, light brown sugar, large egg, vanilla, pumpkin puree, cream cheese, Tbl. unsalted butter, powdered sugar, vanilla, of salt, milk or semi-sweet chocolate chips, white chocolate chips, shortening
    Make This Recipe

    Pumpkin Snickerdoodle Sandwich Cookies

    Ingredients: unsalted butter, lightly packed brown sugar, white sugar, vanilla extract, canned pumpkin, ground cinnamon, each nutmeg and ground cloves, allspice, salt, baking soda, cream of tartar, and ½ cups white all-purpose flour, white sugar, ground cinnamon, cream cheese, butter, canned pumpkin, vanilla extract, cinnamon, pumpkin pie spice, powdered sugar
    Make This Recipe

    Caramel Pumpkin Snickerdoodles

    A soft and puffy pumpkin snickerdoodle with an ooey gooey caramel center. These are some of the best fall cookies that I have ever made!
    Ingredients: all-purpose flour, baking powder, salt, ground cinnamon, freshly-ground ground nutmeg, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, large egg, vanilla extract, soft caramels, granulated sugar, ground cinnamon, ground ginger, Dash of allspice
    Make This Recipe

    Pumpkin Pecan Pie Muffins - Just like a classic pecan pie, but even better!

    Pumpkin Pecan Pie Muffins

    Pumpkin Pecan Pie Muffins – Just like a classic pecan pie, but even better!
    Ingredients: unsalted butter, light brown sugar, large eggs, pumpkin puree, vanilla extract, salt, pumpkin pie spice, all-purpose flour, chopped pecans
    Make This Recipe

    Baked Pumpkin Donuts

    Meet your new favorite fall treat- moist, spiced pumpkin donuts covered in a decadent brown butter glaze! They cook in 15 minutes for a quick and delicious fall breakfast or dessert. With how amazing they are, they'll disappear in no time!
    Ingredients: vegetable oil, large eggs, sugar, pumpkin puree, cinnamon, nutmeg, ground ginger, salt, baking powder, + 2 tbsp all-purpose flour, unsalted butter, powdered sugar, vanilla, milk
    Make This Recipe

    Pumpkin Cheesecake Brownies

    Perfectly moist and fudgy brownies swirled with pumpkin cheesecake. These are so rich and delicious and they make an amazing fall treat!
    Ingredients: cream cheese, canned pumpkin, egg, sugar, ground cinnamon, ground nutmeg, flour, baking powder, cinnamon, unsweetened chocolate, butter, sugar, large eggs, vanilla
    Make This Recipe

    Melt in your Mouth Pumpkin Cookies with Cream Cheese Frosting

    Delicious and soft pumpkin cookies that just melt in your mouth! These are the BEST pumpkin cookies and the cream cheese frosting on top is fantastic!
    Ingredients: butter, granulated sugar, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, eggs, vanilla, canned pumpkin, all-purpose flour, butter, cream cheese, powdered sugar, vanilla
    Make This Recipe

    Pumpkin Pie Sheet Cake

    This pumpkin pie sheet cake is incredibly easy to make and will make your house smell like Fall-heaven. 
    Ingredients: yellow cake mix, butter, egg, pumpkin puree, eggs, evaporated milk, sugar, cinnamon, salt, pumpkin pie spice
    Make This Recipe

    Chocolate Pumpkin Cupcakes with Cinnamon Pumpkin Cream Cheese Frosting

    Moist chocolate pumpkin cupcakes with an amazing cinnamon pumpkin cream cheese frosting! These are the perfect fall treat!
    Ingredients: Pillsbury® Traditional Chocolate Cake Mix, canned pumpkin, eggs, vegetable oil, cinnamon, nutmeg, cream cheese frosting, butter, powdered sugar, canned pumpkin, cinnamon
    Make This Recipe

    Pumpkin Cinnamon Roll Cake

    This pumpkin cinnamon roll cake is a perfectly moist pumpkin cake with pockets of swirled cinnamon and brown sugar topped with a maple glaze. It tastes just like you are eating a cinnamon roll! This is one of the best fall cakes!
    Ingredients: flour, salt, sugar, baking powder, cinnamon, nutmeg, eggs, milk, canned pumpkin, vanilla, real butter, butter, brown sugar, flour, cinnamon, powdered sugar, pure maple syrup, milk, vanilla
    Make This Recipe

    Pumpkin Pie Caramel Blondies - Rich, gooey and the perfect fall dessert!

    Pumpkin Pie Caramel Blondies

    Pumpkin Pie Caramel Blondies – Rich, gooey and the perfect fall dessert! 
    Ingredients: unsalted butter, brown sugar, heavy cream, vanilla extract, all-purpose flour, pumpkin pie spice, salt, unsalted butter, brown sugar, granulated sugar, large egg, vanilla extract, pumpkin puree
    Make This Recipe

    Sugared Pumpkin Pancakes

    Ingredients: and ½ cups buttermilk, pumpkin puree, large egg, and ½ tablespoons vegetable oil, flour, brown sugar, baking powder, baking soda, ground allspice, and ½ teaspoon ground cinnamon, ground ginger, salt, white sugar, cinnamon, butter, Whipped Topping, Maple syrup
    Make This Recipe

    Gooey Caramel Pumpkin Blondies

    Gooey Caramel Pumpkin Blondies

    Look at all of that ooey gooey caramel! I love it! 
    Ingredients: butter, brown sugar, pumpkin puree, eggs, vanilla, flour, cinnamon, pumpkin pie spice, teaspsoon baking soda, salt, semi sweet chocolate chips, caramels, heavy cream, optional: additional caramel
    Make This Recipe

    Cinnamon Streusel Pumpkin Coffee Cake with a Brown Butter Maple Glaze

    A delicious and moist pumpkin coffee cake with a cinnamon streusel and drizzle with a brown butter maple glaze! Amazing!
    Ingredients: salted butter, packed brown sugar, pumpkin, large eggs, all purpose flour, baking powder, salt, each cinnamon, a pinch of nutmeg and ground cloves, flour, white sugar, packed brown sugar, cinnamon, butter, butter, powdered sugar, vanilla, maple syrup
    Make This Recipe

    Pumpkin Chocolate Chip Cookie Dough Dip

    A delicious and creamy dip that tastes like pumpkin chocolate chip cookie dough! You won't be able to get enough!
    Ingredients: butter, brown sugar, vanilla, cream cheese, powdered sugar, pumpkin puree, cinnamon, clove, salt, chocolate chips
    Make This Recipe

    Rolo Stuffed Pumpkin Snickerdoodles

    Rolo Stuffed Pumpkin Snickerdoodles

    Soft and chewy pumpkin snickerdoodle cookies stuffed with ooey gooey melty Rolo candies!
    Ingredients: butter, brown sugar, sugar, vanilla, canned pumpkin puree, pumpkin pie spice, flour, of salt, baking powder, sugar, cinnamon, Rolo candies
    Make This Recipe

    Pumpkin Cheesecake Crumb Bars

    I loved the pecan crust and the creamy cheesecake. Then it is topped with sour cream and crumbs. You are going to love this one as much as I did!
    Ingredients: all purpose flour, brown sugar, salt, unsalted butter, pecan halves, old-fashioned oats, cream cheese, pure pumpkin, sugar, large egg, ground cinnamon, ground ginger, sour cream, sugar, vanilla extract
    Make This Recipe

    White Chocolate Pumpkin Pudding Cookies

    The pumpkin spice flavor and the white chocolate chips inside the softest chewy cookie ever!
    Ingredients: unsalted butter, brown sugar, granulated sugar, pumpkin spice instant pudding mix, large eggs, vanilla extract, flour, baking soda, salt, white chocolate chips
    Make This Recipe

    Pumpkin Cream Cheese Muffins

    These pumpkin cream cheese muffins are the perfect combination of moist and savory on the outside and sweet and tangy on the inside! Pumpkin season is officially underway and these muffins are here for it!
    Ingredients: all-purpose flour, ground cinnamon, ground nutmeg, ground cloves, pumpkin pie spice, salt, baking soda, eggs, sugar, pumpkin puree, vegetable oil, cream cheese, powdered sugar
    Make This Recipe

    Pumpkin Spice Sheet Cake

    Pumpkin spice sheet cake not only tastes amazing but it feeds a crowd! Top it with some tangy cream cheese frosting and you have yourself a dessert to remember! 
    Ingredients: sugar, pumpkin puree, canola oil, eggs, all-purpose flour, baking powder, ground cinnamon, baking soda, salt, ground cloves, cream cheese, butter, vanilla extract, confectioners’ sugar
    Make This Recipe

    Bread Machine Cinnamon Swirl Pumpkin Bread

    An amazingly soft and tender bread that starts out in the bread machine.
    Ingredients: canned pumpkin puree, warm water, warm milk, vegetable oil, brown sugar, salt, nutmeg, cinnamon, egg, bread flour, instant yeast, melted butter, light brown sugar mixed with 2 tsp. cinnamon
    Make This Recipe

    Pumpkin Pie White Hot Chocolate

    Delicious and creamy white hot chocolate that tastes like a pumpkin pie!
    Ingredients: whole milk, pumpkin puree, cinnamon, ginger, dash of cloves, dash of nutmeg, vanilla, white chocolate
    Make This Recipe

    Pumpkin Cheesecake Snickerdoodles

    Pumpkiin cheesecake snickerdoodles are a fresh take on a classic cookie! Delightfully soft and filled with tangy cream cheese, these cookies will be sure to get a "WOW!" from your friends and family! 
    Ingredients: all-purpose flour, baking powder, salt, cinnamon, ground nutmeg, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, large egg, vanilla extract, cream cheese, sugar, vanilla extract, granulated sugar, cinnamon, ginger, Dash of allspice
    Make This Recipe

    Caramel Pumpkin Cheesecake Dip

    This creamy cheesecake dip is combined with delicious caramel and pumpkin. This dip is a perfect fall dip!
    Ingredients: cream cheese, powdered sugar, pumpkin, sour cream, cinnamon, nutmeg, cloves, caramel sauce
    Make This Recipe

    Skinny Pumpkin Pancakes

    Delicious Pumpkin Pancakes made with healthier ingredients!
    Ingredients: white whole wheat flour, white all-purpose flour, baking powder, ground ginger, ground nutmeg, salt, ground cinnamon, brown sugar, egg whites, skim milk, canola oil, canned pumpkin
    Make This Recipe

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.
    Ingredients: box, white chocolate chips, dried unsweetened cranberries, roasted and salted pumpkin seeds, pumpkin pie spice, powdered sugar
    Make This Recipe

    Skinny Pumpkin Cream Cheese Bread

    A delicious a moist pumpkin cream cheese bread with half of the calories!
    Ingredients: pureed pumpkin, unsweetened applesauce, whole egg, egg whites, all-purpose flour, whole wheat flour, Stevia Cup For Cup sweetener, granulated sugar1 t. baking soda, ground cinnamon½ t. ground nutmeg, reduced fat cream cheese, granulated sugar, all-purpose flour, egg whites, vanilla extract
    Make This Recipe

    Pumpkin Roll Bars

    Amazing pumpkin roll bars without all of the hard work!
    Ingredients: unsalted butter, granulated sugar, large eggs, 15 oz. can pumpkin, water, all-purpose flour, ground cinnamon, ground cloves, ground ginger, ground nutmeg, vanilla, baking soda, baking powder, salt, cream cheese, granulated sugar, vanilla, large egg
    Make This Recipe

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.
    Ingredients: box, white chocolate chips, dried unsweetened cranberries, roasted and salted pumpkin seeds, pumpkin pie spice, powdered sugar
    Make This Recipe

  • Baba Ganoush

    Baba Ganoush

    Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!

    Dips are one of my all-time favorite appetizers to serve and snack on. The only problem is, a lot of them don’t really work for my diet. The great thing about things like hummus and baba ganoush is that they’re packed with body-loving nutrients so it’s a snack you don’t have to worry about eating! Try this pumpkin hummus, black bean hummus, or avocado hummus next!

    A bowl of baba ganoush dip served alongside veggies and pita chips.

    What is Baba Ganoush?

    Baba ganoush, also known as baba ghanoush or baba ghanouj, is a dip similar to hummus but is made with eggplant instead of chickpeas. Don’t let that scare you- when roasted, eggplant has the most mild and creamy flavor, similar to squash or zucchini! Once you blend it with some olive oil, tahini, garlic, and spices, it becomes a truly delicious and satisfying snack.

    It’s smoky from the roasted eggplant but creamy from the tahini and olive oil, seasoned to perfection with spices and fresh herbs. It’s amazingly smooth with a complex, delicious flavor. You’ve got to give it a try! Eggplant is such an underrated veggie and so versatile! If you have extras, you’ll have to try this eggplant parmesan or make some eggplant pizza!

    Ingredients Needed

    Like hummus, baba ganoush is such a great appetizer to make because of its simple ingredients. As long as you have tahini and eggplant, the rest of the ingredients needed to make this dip will be in your spice rack! Check out the recipe card below for exact measurements

    • Small Eggplants: I used globed eggplants. This makes the flesh easy to scoop out!
    • Garlic: I like using fresh minced garlic since it’s packed with so much delicious savory flavor, but garlic powder works, too!
    • Lemon Juice: Adds a pop of zesty flavor. You can use fresh or bottled.
    • Tahini: Tahini is a sesame seed paste that adds flavor and smooth texture to the baba ganoush.
    • Olive Oil: Used for roasting the eggplant and adjusting the consistency of the dip.
    • Flat-Leaf Parsley: Adds an extra boost of flavor and aromatics. Used in the baba ganoush and as a garnish.
    • Coarse Salt: Add to taste to enhance the overall flavor.
    • Seasonings: I used ground cumin and smoked paprika for warm, flavorful spice.

    How to Make Baba Ganoush

    Baba ganoush is so easy to make! All you have to do is roast your eggplant and then blend it together with delicious savory spices! It’s the perfect addition to any party or get-together.

    1. Preheat: First, preheat the oven to 400° Fahrenheit.
    2. Prepare Eggplants: Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
    3. Roast: Next, roast for 35-40 minutes or until very tender.
    4. Add to Blender: Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
    5. Add Seasonings: Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
    6. Blend: Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
    7. Add Garnish: Garnish with additional olive oil and chopped fresh parsley.
    8. Serve: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

    Can I Make Baba Ganoush Without a Food Processor?

    Yes! Roasted eggplant is extremely tender so you can mix your baba ganoush ingredients together by hand. If you like chunkier dips, this is the way to go.

    4-photo collage of eggplant being roasted then added to a blender with the other ingredients.

    Tips for Making Baba Ganoush

    Here are a few simple ways to customize and perfect your baba ganoush! I’ve also included some ideas on what to serve alongside this tasty dip!

    • Adjust Consistency: If you want your baba ganoush to be thicker, add more blended eggplant or tahini. If you want it to be more smooth, add a tablespoon of water or an extra drizzle of olive oil and mix.
    • Add Salt: Roasting your eggplant helps keep it from tasting bitter, but if you taste test your baba ganoush and it still has a bitter flavor, try adding more salt to balance out the flavor.
    • Serve With: Crisp veggies like carrots and celery are always a good idea! As far as chips go, since baba ganoush is a thicker dip, you’ll want to use more substantial things like pita or flatbread chips. Crostini is great too!

    Closeup of baba ganoush in a white bowl, garnished with parsley and a pita chip.

    Storing Leftovers

    Baba ganoush is great for keeping in the fridge and snacking on throughout the week!

    • In the Refrigerator: Store in an airtight container for up to 4 days.

    Note: The ingredients may separate as it sits, so give your dip a quick stir before serving.

    A pita chip being dipped in a bowl of baba ganoush.

    More Mediterranean Favorites

    I can’t get enough of the flavors of the Mediterranean. Zesty lemon, tangy olives, and meats seasoned with fresh herbs make it one of my favorite cuisines! Here are a few of my favorite recipes that you’ve got to add to the dinner lineup! They’re so fresh and delicious, your family will be begging for more.

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    Baba Ganoush

    Enjoy a bowl of this homemade baba ganoush dip with all of your favorite chips and veggies! Each bite is filled with roasted eggplant and tahini, seasoned to perfection with garlic, cumin, parsley, and paprika!
    Course Appetizer
    Cuisine Mediterranean
    Keyword baba ganoush recipe, homemade baba ganoush recipe
    Prep Time 5 minutes
    Cook Time 35 minutes
    Total Time 40 minutes
    Servings 4
    Calories 220kcal
    Author Alyssa Rivers

    Ingredients

    • 3 small eggplants (I used globed eggplants)
    • 2 cloves garlic
    • 1 tablespoons lemon juice
    • 3 tablespoons tahini
    • 2 tablespoons olive oil, more for roasting the eggplant and garnish
    • 2 tablespoons flat-leaf parsley, more for garnish
    • 1 teaspoon coarse salt, to taste
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon smoked paprika

    Instructions

    • Preheat the oven to 400° Fahrenheit.
    • Cut the eggplants in half lengthwise. Line a baking sheet with parchment paper. Poke the eggplants with a fork and drizzle olive oil to coat on both sides. Place cut side down on the prepared pan.
    • Roast for 35-40 minutes or until very tender.
    • Allow the cooked eggplants to cool slightly. Gently scoop out the flesh into a food processor or blender.
    • Add the garlic, lemon juice, tahini paste, olive oil, parsley, salt, cumin, and smoked paprika.
    • Blend all of the ingredients together until desired consistency is reached. Give it a taste and add more salt if needed.
    • Garnish with additional olive oil and chopped fresh parsley.
    • Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

    Nutrition

    Calories: 220kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Sodium: 594mg | Potassium: 870mg | Fiber: 11g | Sugar: 12g | Vitamin A: 382IU | Vitamin C: 13mg | Calcium: 56mg | Iron: 2mg
  • How to Decorate Mini Halloween Donuts (3 Ways!)

    How to Decorate Mini Halloween Donuts (3 Ways!)

    If you are looking for simple and easy instructions on decorating mini Halloween donuts, then you are in luck! Candy corns, pumpkins, and Frankenstein will grace the presence of your Halloween party this year with these decorated donuts!

    If you love Halloween treats that are festive and spooky, you have got to try out these cute Halloween Donut Hole Pops, these cute Halloween Cupcakes, and this delightful Halloween Charcuterie Board. Halloween is such a fun holiday and is made that much better with festive food!

    A platter of mini donuts that are decorated like candy corn, Frankensteing and a pumpkin.

    Decorating Mini Halloween Donuts

    This how-to guide is simple because it starts with some store-bought donuts! You can totally make them from scratch at home (try out this recipe!). But because these take a while to decorate, I like to try and skip a step to make things go a little quicker. And when you see how cute these are, you will want to get right to work!

    I did three different ways of decorating donuts because, to me, candy corns, pumpkins, and Frankenstein are classic to Halloween! However, once you understand how I did these, feel free to get some more colors and decorations! You could make ghosts, goblins, witches, and whatever you love! This is such a fun activity to do with your kids during this holiday. My kids adore making their very own monster creations!

    Ingredients to Decorate Mini Halloween Donuts

    This list of ingredients mostly includes all of the different colors and decorations. You can easily switch these up to make these unique for your family! Check out the recipe card at the bottom of the post for exact measurements.

    • Mini Donuts: I bought some of these at the store (get glazed or plain). But you can easily make them at home using this recipe!
    • Yellow Candy Melts: You can’t have a complete candy corn donut without some yellow candy melts!
    • Orange Candy Melts: Orange is a classic Halloween color! You will use this for the candy corn donuts and the pumpkin donuts!
    • White Candy Melts: You will use this color to complete your candy corn donuts. I also think another design of a white ghost would be darling using this color as well!
    • Green Candy Melts: I love the color of green candy melts because it is perfect for Frankenstein’s face.
    • Black Candy Melts: The black is used for Frankenstein’s hair but could also be used for a cat design or even a cute little witch hat!
    • Green Mike and Ike Candies: If you want your pumpkin to really look like a pumpkin, then you need a stem! This goes right in the middle, and I love that it’s edible too!
    • Small Eyeball Sprinkles: Look for these on the baking aisle at your local grocery store. Especially around Halloween!
    • Edible Black Marker: You will use this to draw on Frankenstein’s stitches.

    How to Decorate Mini Halloween Donuts

    Before we begin with all of the individual designs, you must get everything set up and ready to go in your kitchen! This will help the process go faster and allow the candy melts to cool perfectly in place on your donuts!

    1. Prep Counter: Line the counter with parchment paper and cover with a cooling rack.
    2. Set up Donuts: Lay out ten mini donuts on the cooling rack.
    3. Melt Candy Melts: Melt the candy melts needed for one design by placing them in a small bowl, one bowl for each color, and microwave at half power for 1 minute. Stir thoroughly and microwave for an additional 30 seconds if needed.
    4 pictures showing how to decorate mini donuts to be Frankenstein and candy corns.

    Candy Corn Design

    This mini Halloween donut design is so cute and festive. In fact, you could add this (or any of these) onto a Halloween Charcuterie Board and your guests will be fighting about who gets to eat the cute donuts!

    1. Orange: Add the melted orange candy melts to a piping bag and snip off the end of the bag. Pipe a wide orange stripe right across the middle of the donuts.
    2. Yellow: Add the melted yellow candy melts to a piping bag and pipe a stripe across the bottom of the donuts, just slightly overlapping the still-wet orange stripe.
    3. White: Add the melted white candy melts to a piping bag and pipe a stripe across the top of the donuts, just slightly overlapping the still-wet orange stripe.
    4. Let Set: Carefully lift the donuts and transfer them to the other side of the cooling rack, so they don’t end up with cooled drips of candy melts hanging off them. Let them set completely before serving.

    Pumpkin Design

    A pumpkin is a classic Halloween (and fall) decoration! This is the easiest of all three mini Halloween donut designs but one that can’t be left out. It’s especially cute when you add in the edible candy stem!

    1. Dip and Shake: Carefully dip the top of the donuts one by one in the melted orange candy melts. Shake off excess before placing top up on the cooling rack. While the candy melts are still wet, press a green Mike and Ike candy into the center of the donut to act as the stem.
    2. Let Cool: Let them set completely before serving.

    Frankenstein Design

    This mini Halloween donut may just be my kid’s favorite! They love adding any sort of eyeballs to decorate things, plus they love piping out his hair!

    1. Dip: Carefully dip the top of the donuts in the melted green candy melts. Shake off the excess before placing them top up on the cooling rack. While the green candy melts are still wet, place two small eyeball sprinkles just above the center of the donut.
    2. Pipe Hair: Once the green has set up, add the melted black candy melts to a piping bag and pipe hair along the top third of the donut, just above the eyeballs.
    3. Add Stitches: Once the black has set up, use an edible black marker to draw a couple of stitches on Frankenstein’s face.
    A close up shot o mini Halloween donuts.

    How to Store Donuts

    These mini Halloween donuts are so easy to make ahead of time, making them the perfect party treat! Once you have decorated your donuts and let the candy melts set, you can place them in an airtight container. Make sure to use parchment paper in between layers so they don’t stick together. You can store them at room temperature for about 2-3 days.

    More Spooky Halloween Treats

    I absolutely love Halloween and all of the fun and spookiness that it brings! But we all know that my very favorite part is of course… the food! It’s so fun and playful and I love using it any change that I can get at family gatherings or even school parties and get togethers! Here are a few more of my favorite Halloween recipes that I use every year,

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    How to Decorate Mini Halloween Donuts (3 Ways!)

    If you are looking for simple and easy instructions on decorating mini Halloween donuts, then you are in luck! Candy corns, pumpkins, and Frankenstein will grace the presence of your Halloween party this year with these decorated donuts! 
    Course Dessert
    Cuisine American
    Keyword Halloween Donuts, How to Decorate Halloween Donuts, Mini Halloween Donuts
    Prep Time 40 minutes
    Set Time 10 minutes
    Total Time 50 minutes
    Servings 30 Donuts
    Calories 259kcal
    Author Alyssa Rivers

    Ingredients

    • 30 Mini Donuts Glazed or Plain
    • Yellow Candy Melts
    • Orange Candy Melts
    • White Candy Melts
    • Green Candy Melts
    • Black Candy Melts
    • Green Mike and Ike Candies
    • Small eyeball sprinkles
    • Edible Black Marker

    Instructions

    • Line the counter with parchment paper and cover with a cooling rack.
    • Lay out ten mini donuts on the cooling rack.
    • Melt the candy melts needed for one design by placing them in a small bowl, one bowl for each color, and microwave at half power for 1 minute. Stir thoroughly and microwave for an additional 30 seconds if needed.

    Candy Corn Design

    • Add the melted orange candy melts to a piping bag and snip off the end of the bag. Pipe a wide orange stripe right across the middle of the donuts.
    • Add the melted yellow candy melts to a piping bag and pipe a stripe across the bottom of the donuts, just slightly overlapping the still-wet orange stripe.
    • Add the melted white candy melts to a piping bag and pipe a stripe across the top of the donuts, slightly overlapping the still-wet orange stripe.
    • Carefully lift the donuts and transfer them to the other side of the cooling rack so they don’t end up with cooled drips of candy melts hanging off them. Let them set completely before serving.

    Pumpkin Design

    • Carefully dip the top of the donuts one by one in the melted orange candy melts. Shake off excess before placing top up on the cooling rack. While the candy melts are still wet, press a green Mike and Ike candy into the center of the donut to act as the stem.
    • Let them set completely before serving.

    Frankenstein Design

    • Carefully dip the top of the donuts in the melted green candy melts. Shake off the excess before placing top up on the cooling rack. While the green candy melts are still wet, place two small eyeball sprinkles just above the center of the donut.
    • Once the green has set up, add the melted black candy melts to a piping bag and pipe hair along the top third of the donut, just above the eyeballs.
    • Once the black has set up, use an edible black marker to draw a couple stitches on Frankenstein’s face.

    Nutrition

    Calories: 259kcal | Carbohydrates: 21g | Protein: 3g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 117mg | Potassium: 29mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 0.5IU | Calcium: 5mg | Iron: 1mg
  • Homemade Chocolate Pudding

    Homemade Chocolate Pudding

    A classic dessert, this homemade chocolate pudding is here to please! Rich, indulgent, and silky-smooth, it’s everything you could want from a chocolate dessert!

    I’m going to say it- there is NOTHING better than homemade pudding. It tastes so much better than anything you can find at the store! It’s just so smooth and creamy. A few more recipes to add to your dessert lineup are homemade vanilla pudding, rice pudding, and tapioca pudding. They won’t disappoint!

    Closeup of chocolate pudding in a glass jar, garnished with whipped cream and a raspberry.

    Homemade Chocolate Pudding Recipe

    I posted this recipe for homemade vanilla pudding last week, and now it’s time for its chocolate counterpart. As much as I love vanilla, you always have to save the best for last, right? There’s just something about chocolate pudding that is so unbelievably good! (As much as I love them) we’re upgrading from those pudding cups that you get from the store today.

    Making homemade pudding is so much easier than you’d think! Once you get a taste of the rich chocolatey flavor you’re going to want to make it all the time. I don’t blame you! Homemade chocolate pudding has quickly become one of my family’s favorite treats and I know yours will love it too. Just be sure to save some for yourself before it gets eaten!

    Ingredients You’ll Need

    Since chocolate is the main flavor of this dessert, using high-quality chocolate is key! As long as you’ve got some good chocolate, you likely have the rest of these ingredients in your pantry and fridge ready to go! Check out the recipe card below for exact measurements.

    • Cocoa Powder: Gives your whole batch of pudding rich chocolate flavor.
    • Granulated Sugar: Adds the perfect sweetness to the pudding.
    • Cornstarch: Adds thickness and helps the pudding solidify.
    • Salt: Just a pinch is all you need to enhance the chocolatey flavor!
    • Large Egg Yolks: Egg yolks help bind all of the ingredients together and also create a nice, smooth texture.
    • Whole Milk: The high fat content in whole milk will make your pudding extra creamy.
    • Chocolate: I used semi-sweet chocolate so the pudding isn’t too sweet, but feel free to use dark or milk chocolate, whatever you prefer! Adding chopped chocolate gives the pudding an extra layer of flavor.
    • Unsalted Butter: Adds richness and flavor!
    • Vanilla Extract: Use pure vanilla extract if you can for the best flavor!

    How to Make Homemade Chocolate Pudding

    As delicious as this homemade chocolate pudding is, it needs to be chilled for 4 hours (preferably overnight) to set properly. Because of this, it’s not the best for making last minute but it’s great for making ahead of time!

    1. Combine Ingredients: Mix the cocoa powder, sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    2. Cook: Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
    3. Add Flavorings, Transfer to Container: Remove from the heat and whisk in the chopped chocolate, butter, and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
    4. Chill: Chill in the fridge for 4 hours, or overnight.
    5. Stir and Enjoy: Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.
    4-photo collage of pudding ingredients being added to a pan and cooked together then transferred to a glass bowl to set.

    How to Make the Best Homemade Pudding

    If you incorporate these simple tips and tricks into your cooking, your next batch of homemade pudding will be absolutely divine!

    • Don’t Let Your Pudding Burn: Whisk constantly while on the heat to avoid the eggs and milk burning.
    • Thicken: Once the mixture begins to bubble, be sure to continue to cook for a minute or two to ensure the pudding thickens properly. Undercooked pudding will turn out soupy.
    • Add Plastic Wrap: Press the plastic wrap directly to the surface of the pudding (careful, it’s going to be hot!) to prevent a film from forming on top of it as it cools. Once it is completely cooled, it won’t need the plastic wrap directly on it again.
    • Toppings: Fresh berries and a dollop of whipped cream is always a good idea! You can also add things like chopped nuts, toffee bits, or a drizzle of salted caramel sauce for extra indulgence!

    Multiple glass jars filled with homemade chocolate pudding.

    Storing Leftovers

    I love making a big batch of homemade chocolate pudding to enjoy throughout the week. It’s great for eating straight out of the fridge when you get a craving for something sweet!

    Top-down view of chocolate pudding in a glass jar, garnished with whipped cream and a berry.

    More Amazing Chocolate Desserts

    For all of my chocoholics out there, these recipes are for you! More rich, indulgent desserts sure to satisfy your sweet tooth. You can find my full list of amazing chocolate desserts here!

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    Homemade Chocolate Pudding

    A classic dessert, this homemade chocolate pudding is here to please! Rich, indulgent, and silky-smooth, it’s everything you could want from a chocolate dessert!
    Course Dessert
    Cuisine American
    Keyword chocolate pudding recipe, homemade chocolate pudding recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Chill Time 4 hours
    Total Time 4 hours 30 minutes
    Servings 4 Servings
    Calories 394kcal
    Author Alyssa Rivers

    Ingredients

    • 5 tablespoons cocoa powder
    • ½ cup granulated sugar
    • 3 tablespoons cornstarch
    • ¼ teaspoon salt
    • 3 large egg yolks
    • 2 ¼ cup whole milk
    • 2 ounces high-quality semi-sweet chocolate chopped
    • 2 tablespoons unsalted butter
    • 1 teaspoon vanilla extract

    Instructions

    • Mix the cocoa powder, sugar, cornstarch, and salt together in a heavy-bottomed medium saucepan. Whisk in the milk and egg yolks.
    • Heat over medium, whisking constantly until the mixture thickens and bubbles, which takes about 5-8 minutes. Once thickened, continue to cook for an additional 1-2 minutes all while still whisking constantly.
    • Remove from the heat and whisk in the chopped chocolate, butter, and vanilla. Pour into a heat-proof container and press a layer of plastic wrap to the top of the pudding, making sure the plastic wrap makes contact with all of it in order to prevent a film forming as it cools.
    • Chill in the fridge for 4 hours, or overnight.
    • Before serving, stir the pudding well. Transfer to serving dishes, if desired. Top with toppings of your choice.

    Nutrition

    Calories: 394kcal | Carbohydrates: 48g | Protein: 9g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 178mg | Sodium: 208mg | Potassium: 400mg | Fiber: 4g | Sugar: 37g | Vitamin A: 599IU | Calcium: 205mg | Iron: 2mg
  • Pumpkin Dinner Rolls

    Pumpkin Dinner Rolls

    These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level.

    I love pumpkin so much! It’s delicious and versatile and, in my opinion, the best part about fall! Check out some more of my delicious pumpkin recipes like this Creamy Pumpkin Soup, this yummy Sausage Pumpkin Pasta, or this delicious Pumpkin Mac and Cheese!

    A basket of pumpkin dinner rolls.

    Pumpkin Dinner Roll Recipe

    I know that I love pumpkin recipes, but these pumpkin dinner rolls take fall baking to the next level!! These rolls are so deliciously soft, and they are shaped like pumpkins. They are topped with a green pumpkin seed to imitate the pumpkin’s stem. And they not only look like a pumpkin, but because of the delicious pumpkin puree, they taste like one too. But don’t worry, the pumpkin flavor isn’t overwhelming, it’s subtle enought that these rolls can go with anything! They are the perfect festive fall recipe!

    The best part about these rolls is that they aren’t too complicated to make. The longest part is waiting for the dough to rise. But once it does, it takes on that beautiful orange color from the pumpkin puree and makes these look authentic and tasty. Bake them up for your next gathering this fall, and your guests will go crazy over them!

    Ingredients in Pumpkin Dinner Rolls

    These ingredients are really simple, and you probably already have them all on hand. Check out the recipe card at the bottom of the post for exact measurements.

    • Active Dry Yeast: You will activate this yeast with some warm milk.
    • Sugar: You will add this in with the yeast.
    • Whole Milk: Your milk should be warm, not hot! Otherwise, it will kill the yeast.
    • Flour: I used all-purpose flour in this recipe.
    • Salt: This will enhance all of the ingredients in this recipe.
    • Pepper: This adds delicious flavor with no heat.
    • Garlic Powder: I love adding in the flavor of garlic. It complements the pumpkin puree so well!
    • Cardamom: I love any excuse to use cardamom in recipes.
    • Butter: I used unsalted butter in this
    • Pumpkin Puree (not pumpkin pie filling): You can buy a can of this at the store ( I always stock up at the beginning of the season!) or you can make it at home using this recipe.
    • Pumpkin Seeds: I used roasted and salted green pumpkin seeds. This acts as the pumpkin stem on the rolls!  

    How to Make Pumpkin Dinner Rolls

    I know that there are a lot of steps to this pumpkin dinner roll recipe but don’t let that intimidate you! I did easy step by step instructions so that you won’t miss a thing. These turn out perfectly soft and delicious, you will love them!

    Dough

    1. Mix Yeast: Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
    2. Add Ingredients to Stand Mixer: In the bowl of a stand mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
    3. Let Dough Rise: Once the dough is thoroughly mixed, remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour. The dough should double in size. Cover your dough with plastic wrap or a warm damp towel.
    4. Fold and Rise Again: Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.

    Baking

    1. Prep Pans: While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
    2. Stretch Dough: Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
    3. Cut and Roll: Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
    4. Let Dough Rise and Preheat Oven: Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
    5. Make Vertical Cuts: When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
    6. Bake: Bake until rolls are golden brown, about 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning. 
    7. Brush with Butter and Garnish: Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each pumpkin dinner roll to imitate a stem.
    6 pictures showing the process of making the bread dough.

    Can I use Instant Yeast Instead?

    Yes! These pumpkin dinner rolls can use instant dry yeast instead of active dry yeast. Just skip the proofing of the yeast and add it straight into the dough mixture.

    The top view of pumpkin rolls on a baking sheet.

    Quick Tips Title

    I know that you want these pumpkin dinner rolls to turn out perfectly! Here are a few tips that will help you achieve that every time.

    • Start with Less Flour: Always start with the smaller flour measurement and add more if the dough is too wet. This dough isn’t typically very wet. It should easily pull from the sides of the bowl when mixed well.
    • Folding the Dough is a MUST: Folding the dough is an essential step. It develops your gluten, which produces a better flavor and texture. I tip the dough onto a lightly floured surface and, pound the air out with my hands, fold it back into a ball, being careful not to form it too tight and tear the skin.
    • Temperature for Rising Dough: The temperature of the area you’re baking in will affect how quickly your dough rises. Warmer temperatures will cause the dough to proof quicker, and cooler will slow it down. Likewise, the temperature of the liquids you add will also affect it.

    A closeup of a pumpkin dinner roll.

    How to Store Leftovers

    You can make these pumpkin dinner rolls the night before serving, although they are best when eaten fresh! Here are some instructions on how you can store them for later.

    • Room Temperature: If you plan on serving these within 24 hours, then you can store them at room temperature in an airtight container.
    • In the Fridge: If you have leftovers and plan on keeping them for more than a day, then you should store them in your fridge for 2-4 days after baking them.

    Someone holding a pumpkin dinner roll up.

    More Delicious Fall Recipes

    Isn’t fall just the best when it comes to recipes? There are so many different ones! Sweet, savory, you name it and I love it! Go ahead and make some more of these recipes. Once you try them, I bet that you make them all season long.

    Print

    Pumpkin Dinner Rolls

    These pumpkin dinner rolls are the perfect, festive side dish to add to any fall meal! They not only taste like pumpkin but they are shaped just like one as well! Impress all of your guests by making these rolls and taking your holiday celebrations to the next level
    Course Side Dish
    Cuisine American
    Keyword Pumpkin Dinner Rolls, pumpkin rolls
    Prep Time 3 hours
    Cook Time 15 minutes
    Total Time 3 hours 15 minutes
    Servings 16 people
    Calories 257kcal
    Author Alyssa Rivers

    Ingredients

    • 4 teaspoons active dry yeast
    • 2 tablespoons sugar
    • ¼ cup whole milk warm
    • 3 ½ – 4 cups all purpose flour
    • 1 teaspoon salt
    • ¼ teaspoon black pepper
    • ½ teaspoon garlic powder
    • ½ teaspoon cardamom
    • ¼ cup butter
    • 1 15 oz pumpkin puree (not pumpkin pie filling)
    • Green pumpkin seeds (I used roasted, salted ones)

    Instructions

    • Mix the active dry yeast and sugar in warm milk (not hot but more than room temperature). Let sit until it starts to froth, about 5 minutes. This indicates that your yeast is active and ready to use.
    • In the bowl of a standing mixer, add your yeast mixture, all-purpose flour, salt, pepper, garlic, cardamom, butter, and pumpkin puree. Mix on low until combined, about 5 minutes. Then, mix for an additional 2 to 4 minutes on a medium speed to develop the gluten.
    • Once the dough is thoroughly mixed, Remove it from the mixing bowl and put it into a separate, lightly greased bowl to rest for about an hour until the dough doubles in size. Cover your dough with plastic wrap or a warm damp towel.
    • Once the dough doubles in size, remove it from the bowl and fold. (The goal of a fold is to degas and stretch the dough slightly and then form it back into a ball, this helps develop the gluten). Return it back to the bowl and let it rest for another half hour.
    • While the dough rests, prepare your pans. Line 2 baking sheets with parchment paper.
    • Once the dough has risen again, dump it onto a lightly floured surface and stretch slightly into a square, about 12 inches by 12 inches.
    • Cut the dough into 16 pieces (3 inches each). Roll into balls and place on your sheet pans, leaving about a 2-inch space between each roll.
    • Cover rolls and let proof until about double in size. Preheat the oven to 375℉.
    • When rolls are about doubled in size, slightly flatten with your hand (don’t flatten completely). You will then make 5-6 vertical cuts around each roll, being careful not to cut the center. This will imitate the grooves that run along a pumpkin. Lastly, gently poke a small crater into the center of each pumpkin and put in the oven.
    • Bake until rolls are browned, 10-15 minutes. If you’re using one oven for both pans, switch the position of the pans in the oven after 7-9 minutes to ensure even browning.
    • Once removed from the oven, brush with butter immediately and place a green pumpkin seed in the center of each roll to imitate a stem.

    Nutrition

    Calories: 257kcal | Carbohydrates: 48g | Protein: 7g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 172mg | Potassium: 100mg | Fiber: 2g | Sugar: 2g | Vitamin A: 105IU | Vitamin C: 0.03mg | Calcium: 16mg | Iron: 3mg
  • Strawberry Chocolate Cake

    Strawberry Chocolate Cake

    Impress your guests with this strawberry chocolate cake that is both gorgeous and decadently delicious. Rich layers of dark chocolate cake covered in sweet homemade strawberry frosting and fresh sliced strawberries…a match made in heaven!

    Strawberry chocolate cake is one of those recipes that makes every chocolate lover happy! If you are a chocolate lover, I know how passionate you are about delicious and rich desserts. I have you covered because I do too! Some of my favorite chocolate desserts include this pie, this cheesecake, or this incredible dessert that you will LOVE.

    Front view of strawberry chocolate cake on a white cake stand and white background. Whole strawberries are garnished on the side of the cake stand.

    Strawberry Chocolate Cake Recipe

    This strawberry chocolate cake starts with the BEST homemade chocolate cake you will ever have! Rich chocolatey layers baked to perfection and frosted with a sweet creamy strawberry frosting. Freeze-dried strawberries are the secret to elevating the strawberry flavors in the frosting. Try not to eat it with a spoon before frosting your cake!

    Strawberry and chocolate are meant to be together! The sweet ripened strawberry flavors compliment the chocolate perfectly. If you love the combination of strawberry and chocolate, you have to try these amazing cookies or these luscious brownies. And of course, chocolate-covered strawberries are a MUST!

    Ingredients For Strawberry Chocolate Cake

    You will find a new love for homemade cake mixes after you make this cake. It’s easy and the ingredients are all stuff that you have heard of before! I always make this cake when it’s strawberry season and strawberries are the most fresh. See the recipe card below for a list of exact measurements!

    Chocolate Cake

    • Vegetable Oil: You can use butter but it will change the texture! So I recommend vegetable oil if you can!
    • Warm Coffee:  This enhances the chocolate flavor. (It does not make it taste like coffee though!) But if you would rather, buttermilk or warm water works too!
    • Eggs: This will bind the batter together!
    • Vanilla Extract: Gives flavor and sweetness to the batter. Vanilla also enhances the flavor of chocolate.
    • All-Purpose Flour: This creates a base to mix all of the ingredients together!
    • Granulated Sugar: This balances out the cocoa powder making the overall taste sweet!
    • Unsweetened Cocoa Powder: Make sure you use unsweetened and NOT Dutch process.
    • Baking Soda: This makes the cake rise and becomes fluffy!
    • Baking Powder: Baking powder lightens the texture of cakes by enlarging air bubbles within the batter.
    • Salt: Enhances all of the ingredient flavors!

    Strawberry Frosting

    • Unsalted Butter: Unsalted butter is best for making frosting.
    • Powdered Sugar: Powdered sugar adds sweetness to the frosting.
    • Salt: Balances the flavors and enhances the sweetness.
    • Heavy Cream: Helps add moisture and makes the frosting creamy.
    • Freeze Dried Strawberries: The secret to the intense strawberry flavor and vibrant color!
    • Fresh Strawberries: Fresh strawberries add texture and sweetness to this incredible cake.
    First photo of wet ingredients for chocolate cake together in a bowl. Second photo of dry ingredients for chocolate cake together in a bowl. Third photo of dry and wet ingredients mixed together. Fourth photo of cake batter divided into cake pans and ready to bake.

    How to Make Strawberry Chocolate Cake

    This strawberry chocolate cake recipe is so impressive and even more delicious! The moist chocolate cake has an intense flavor of chocolate with the addition of coffee in the batter. I always dip the strawberries ahead of time because it’s all ready to frost and assemble as soon as the cake cools.

    Cake

    1. Preheat Oven/Prepare Pan: Preheat the oven to 350℉. Spray three 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside.
    2. Whisk Wet Ingredients: In a large bowl, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.
    3. Combine and Add Dry Ingredients: In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
    4. Bake: Fill the three pans evenly and back for 20-25 minutes until the centers of the cake spring back when lightly pressed, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pans onto a cooling rack to cool completely before frosting.

    Strawberry Frosting

    1. Whip Butter: In the bowl of a stand mixer, use the paddle attachment to beat the butter on medium-high speed until light and fluffy, about 4-5 minutes.
    2. Add Powdered Sugar, Salt and Cream: Add the powdered sugar and salt. Mix the ingredients on low speed until the sugar is incorporated. Add the cream 1-2 tablespoons at a time until the frosting begins to get creamy and smooth, not too stiff.
    3. Add Freeze-Dried Strawberries: Add the powdered freeze-dried strawberries to the frosting and beat until combined.

    Assembly

    1. Frost/Add Strawberries to First Layer: Place the bottom layer of cake upside down on a plate or a cake stand. Add a generous dollop of frosting to the center and spread evenly over the cake, all the way to the edge. Add sliced strawberries on top of the frosting, but leave ½ inch of space around the edge of the cake round.
    2. Repeat For Remaining Layers: Place the second layer of cake upside down on top of the first and repeat the process with frosting and sliced strawberries. Top with the third layer of cake, again upside down.
    3. Frost First Outer Layer: Scoop 3-4 large dollops of frosting on top of the cake and spread to the edges of the cake. Use a straight frosting spatula to bring the frosting down the sides of the cake. Be careful not to lift it straight off the cake, because it will pull chocolate crumbs off with the frosting.
    4. Frost Final Outer Layer: Once the outside of the cake has a thin layer of frosting, continue to add more frosting until it is thicker. Smooth the sides and the top of the cake.
    5. Dip Strawberries: Wash and dry the whole strawberries. Dip them in the melted candy-coating chocolate. Set dipped strawberries on parchment paper to allow the chocolate to harden.
    6. Make Ganache: In the microwave, heat the chocolate chips and cream in 30-second intervals. Stir until smooth and combined.
    7. Drizzle Ganache: Pour the chocolate ganache on the center of the top of the cake and use an offset spatula to carefully spread it out to the edges, letting it gently spill over the edge of the cake to create the chocolate drips down the sides. Let the ganache set before finishing.
    8. Pipe Frosting/Place Strawberries: Use a piping bag fitted with a large star tip to pipe swirls of frosting on top. Place a chocolate-dipped strawberry on each swirl.
    First photo of strawberry frosting ingredients in a bowl. The freeze-dried strawberry powder is added to the frosting ingredients. Second photo is the strawberry frosting ingredients all mixed together in a silver bowl.

    Tips For Assembling a Layered Cake

    This strawberry chocolate cake is easy to assemble and I’ll tell you why! Here are a few of my favorite tips when baking and frosting cakes. I hope you find these tips helpful! I love giving tips that make baking easier so you feel confident in the kitchen!

    • Weigh Batter For Even Layers: Even layers make assembly easy! For even layers of cake, it is best to use a kitchen scale to weigh the batter. I had 1218 grams of batter, so I weighed out 406 grams into each of my cake pans. The weight may vary slightly.
    • Chill Cake Before Frosting: Chilled cake layers are easier to frost! Wrap the cooled layers in plastic wrap and chill in the fridge for at least a few hours before stacking and frosting. You can also freeze the layers, just follow my freezing tips below.
    • Make Frosting Right Before Assembly: The strawberry frosting is best when made right before assembly. This helps the frosting be smooth and spreadable. The longer the frosting sits, the thicker it becomes. It may be necessary to add more milk 1 tablespoon at a time. Milk softens the frosting to ensure it goes on nice and smooth.

    Side photo of a slice of strawberry chocolate cake being lifted off the cake platter.

    Storing Leftover Cake

    The cake layers of this strawberry chocolate cake can be made several days in advance. When I plan ahead for this cake, these directions are so helpful. Wrap the layers in plastic wrap and chill in the fridge until you are ready to assemble the cake.

    • In the Refrigerator: The finished cake can be stored in an airtight container in the fridge for up to 3 days. The chocolate-dipped strawberries typically only last 1-2 days. Any longer than that and they will begin to weep and the chocolate will pull away from the berry.
    • In the Freezer: Unfrosted chocolate cake layers can be stored in the freezer for up to 3 months. When freezing, wrap the layers in plastic wrap and also wrap in a layer of aluminum foil. Once completely frozen, transfer them into a large freezer ziplock bag to help keep out freezer burn. The layers can be frosted frozen, or you can let them thaw in the fridge before frosting!

    A close up photo of a slice of strawberry chocolate cake on a gray plate. A fork is lifting up a bite of cake. Sliced strawberries are garnished on the side of the plate.

    More Delicious Cake Recipes

    Cake is the best and easiest way to feed a crowd! I have so many favorite cake recipes that everyone will love at your next party or gathering. Here are some delicious recipes you should definitely try. I know you are going to love all of them!

    Print

    Strawberry Chocolate Cake

    Impress your guests with this strawberry chocolate cake that is both gorgeous and decadently delicious. Rich layers of dark chocolate cake covered in sweet homemade strawberry frosting and fresh sliced strawberries…a match made in heaven!
    Course Dessert
    Cuisine American
    Keyword strawberry chocolate cake, strawberry chocolate cake recipe, valentine’s day, valentine’s day dessert recipe
    Prep Time 1 hour 20 minutes
    Cook Time 30 minutes
    Total Time 1 hour 50 minutes
    Servings 8 People
    Calories 1135kcal
    Author Alyssa Rivers

    Ingredients

    Chocolate Cake

    • ¾ cup vegetable oil
    • 1 ¼ cup warm coffee
    • 2 large eggs
    • 2 ¼ teaspoons vanilla extract
    • 2 cups all-purpose flour
    • 1 ½ cup granulated sugar
    • ¾ cup unsweetened cocoa powder, not Dutch process
    • ½ teaspoon baking soda
    • ¾ teaspoon baking powder
    • 1 teaspoon salt

    Strawberry Frosting

    • 2 cups unsalted butter, room temperature
    • 5 cups powdered sugar
    • ¼ teaspoon salt
    • ¼-⅓ cup heavy cream, as needed
    • ⅓ cup freeze-dried strawberries, blended to powder before measuring
    • fresh strawberries, sliced

    Topping

    • Fresh strawberries whole
    • Candy coating chocolate both white and dark chocolate
    • ⅓ cup semi-sweet chocolate chips
    • ⅓ cup heavy cream

    Instructions

    Cake

    • Preheat the oven to 350℉. Spray three 8-inch round cake pans with cooking spray. Add parchment rounds to the bottom of the pans and spray lightly with cooking spray. Set aside.
    • In a large bowl, whisk together the vegetable oil, coffee, eggs, and vanilla until combined.
    • In a medium bowl sift together the flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add the dry ingredients to the wet ingredients and gently whisk together until fully combined.
    • Fill the three pans evenly and back for 20-25 minutes, until the centers of the cake spring back when lightly pressed, or a toothpick comes out clean. Allow the cake to cool for 10 minutes in the pan before inverting the pans onto a cooling rack to cool completely before frosting.

    Strawberry Frosting

    • In the bowl of a stand mixer, use the paddle attachment to beat the butter on medium-high speed until light and fluffy, about 4-5 minutes.
    • Add the powdered sugar and salt and mix on low until the sugar is moistened. Add the cream 1-2 tablespoons at a time until the frosting begins to get creamy and smooth, not too stiff.
    • Add the powdered freeze dried strawberries to the frosting and beat until combined.

    Assembly

    • Place the bottom layer of cake upside down on a plate or a cake stand. Add a generous dollop of frosting to the center and spread evenly over the cake, all the way to the edge. Add sliced strawberries on top of the frosting, but leave ½ inch of space around the edge of the cake round.
    • Place the second layer of cake upside down on top of the first and repeat the process with frosting and sliced strawberries. Top with the third layer of cake, again upside down.
    • Scoop 3-4 large dollops of frosting on top of the cake and spread until it is pushed over the edges of the cake. Use a straight frosting spatula to bring the frosting down the sides of the cake, taking care to not lift straight off the cake as that will cause you to pull chocolate crumbs off with the frosting.
    • Once the outside of the cake is coated in a thin layer of frosting, continue to add more frosting until it is thicker. Smooth the sides and the top of the cake.
    • Wash and dry your whole strawberries and dip in the candy coating chocolate that has been gently melted. Set dipped strawberries on parchment paper to allow the chocolate to harden.
    • In the microwave, heat the chocolate chip and cream in 30 second intervals, until the mixture can be stirred smooth.
    • Pour the chocolate ganache on the center of the top of the cake and use an off-set spatula to carefully spread it out to the edges, letting it gently spill over the edge of the cake to create the chocolate drips down the sides. Let the ganache set before finishing.
    • Use a piping bag fitted with a large star tip to pipe swirls of frosting on top. Place a chocolate dipped strawberry on each swirl.

    Nutrition

    Serving: 1slice | Calories: 1135kcal | Carbohydrates: 154g | Protein: 8g | Fat: 58g | Saturated Fat: 36g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 2g | Cholesterol: 183mg | Sodium: 464mg | Potassium: 437mg | Fiber: 6g | Sugar: 121g | Vitamin A: 1736IU | Vitamin C: 121mg | Calcium: 72mg | Iron: 6mg