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  • Queso Blanco

    Queso Blanco

    This recipe will teach you how to make queso blanco from scratch just like they serve at your favorite Mexican restaurant (without Velveeta!). It’s made of high quality cheese and fresh ingredients which come together to make the perfectly creamy dip!

    Is there anything better than a cheesy dip? I can’t resist making dip for every party I throw because everyone loves them. They are super quick and easy to whip up and are a total crowd pleaser. For your next party, you have to try this Super Easy Beer Cheese Dip, this delicious Baked Cream Cheese Sala Dip, and this Rotel Dip.

    A tortilla chip being dipped into queso blanco.

    Queso Blanco Recipe

    I absolutely love Mexican food! It’s always my family’s first choice when we are eating out. And everytime we go, we always have to order some queso blanco. It’s irresistible! I can fill up on it before my meal even arrives. I finally realized that this dish would be such a hit for my friends and party guests. Let me tell you, this recipe does not disappoint!

    A cheesy dip is something that can please everyone. For the corn lovers, I whip up hot corn dip. I have never gotten turned down for my hot spinach artichoke dip, it’s always gobbled up super fast. I am obsessed with my crack chicken dip, and so is everyone else. So I was actually pretty suprised that when I served this queso blanco dip, everyone said it was their favorite! The best part is, it’s so easy to whip up I will definitely be making it all the time.

    Ingredients

    I really love queso blanco because there are so many ways to make it! It’s a delicious blend of quality cheeses and fresh flavors like jalapenos and green chiles. They all blend together to make the most delicious cheesy dip. White American cheese is going to be your new favorite! You can find the full measurements below in the recipe card.

    • White American Cheese: White American cheese is a mild flavor that is sweet and salty. It has kind of a crumbly texture but it will melt really well. You can use any white cheese that you like as long as it is a cheese that will melt well.
    • Chopped Green Chiles: The easiest thing to do is to buy a can of diced green chiles.
    • Pickled Jalapeno and Juice: Pickled jalapneo is such a great flavor because they have a mild spice and also a nice sharpness because of the vinegar. The juice has SO much flavor, you are definitely going to want to take advantage of that!
    • Whole Milk: Whole milk has lots of fat in it which helps add a lot of flavor to the dip, and makes it has a really nice consistency.
    • Onion Powder: Onion powder has a really nice sweet and savory flavor. You could add fresh onions if you wanted to, or you could saute them first so they are soft and more flavorful.
    • Garlic Powder: Garlic powder is so great with all of these flavors. It really highlights all of the savory notes in the cheese.
    • Cumin: Cumin is so rich and hearty, and it actually has a little hint of citrus flavor.
    • Kosher Salt: A high quality salt is always going to make your dish taste better. Salt will help to bring out all of the flavors in the dip.
    Process photos showing the cheese being melted in a pot, the seasonings added, and then it all melted together.

    How to Make Queso Blanco

    This queso blanco dip is seriously so easy to make. It’s a quick recipe that I know you’ll be making again and again. I think it’s perfect amount of salty and savory, and served with tortilla chips it’s hard to beat. It’s perfect for a watch party or just a snack when you are in the mood.

    1. Heat: Add the cheese and milk to a large saucepan and heat over medium-low heat.
    2. Stir: Continue to stir until melted.
    3. Whisk: Once melted add in green chiles, jalapenos, pickled jalapeno juice, onion powder, garlic powder, and cumin. Whisk to combine.
    4. Enjoy: Serve immediately with tortilla chips.
    Queso blanco dip in a black bowl with fresh jalapenos and chips around it.

    Tips for Making Queso Blanco

    This queso blanco dip is really so easy, there isn’t much to it! I thought I would include a few fun tips that I’ve really loved incorporating into this dip. It’s so flavorful, you can make it exactly as the recipe is written, or you can change it up with these tips.

    • Add Fresh Herbs: Of course, the first one that comes to mind is cilantro. It’s really great served on top! You could also add green onion or parsley, both add lots of great flavor.
    • Turn Up the Spice: If you love spice, there are some great ways to add more to this dip! You can add some cayenne pepper or some fresh serrano to really kick up the spice level! If you are on the other end of the scale and don’t like spice, definitely don’t add the seeds of the jalapeño, or leave the pepper out altogether.
    • Use the Crockpot: This is a great dip to make in your crockpot! Just add all of your ingredients to the pot and let it cook on low for 1-2 hours stirring occasionally to help all of the flavors come together.

    The dip in a bowl with a few chips sticking out of it.

    Storing Leftovers

    Queso can be really easy to reheat, so it actually makes great leftovers. Make sure when you reheat it you don’t get it too hot or it might separate. Here is how to store your leftovers.

    • In the Refrigerator: You can store your leftover queso blanco in an airtight container in the fridge for up to 5 days.

    Other Dips to Try

    You can never have too many good dip recipes! At least I don’t think so. I have made so many dips over the years, and there are a few that we just keep coming back to. I think you are really going to love all of these recipes! Whether it’s sweet or savory, no one can resist these.

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    Queso Blanco

    This recipe will teach you how to make queso blanco from scratch just like they serve at your favorite Mexican restaurant (without Velveeta!). It's made of high quality cheese and fresh ingredients which come together to make the perfectly creamy dip!
    Course Appetizer
    Cuisine Mexican
    Keyword cheese dip, queso blanco
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 8
    Calories 232kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound white American cheese, roughly chopped into 1" pieces
    • 3 tablespoons chopped green chiles
    • 2 tablespoons pickled jalapeno, diced (more or less to your liking)
    • 2 tablespoons juice from the pickled jalapenos
    • 1 cup whole milk
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • dash of cumin, to taste
    • Kosher salt, to taste

    Instructions

    • Add the cheese and milk to a large saucepan and heat over medium-low heat.
    • Continue to stir until melted.
    • Once melted add in green chiles, jalapenos, pickled jalapeno juice, onion powder, garlic powder, and cumin. Whisk to combine.
    • Serve immediately with tortilla chips.

    Nutrition

    Calories: 232kcal | Carbohydrates: 4g | Protein: 11g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 60mg | Sodium: 1023mg | Potassium: 135mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 635IU | Vitamin C: 2mg | Calcium: 633mg | Iron: 0.5mg
  • Hot Chocolate Spoons

    Hot Chocolate Spoons

    These quick and easy hot chocolate spoons are the BEST! Not only are they adorable and the perfect holiday gift, but they make a knockout cup of hot cocoa!

    There’s no such thing as too much hot chocolate in the winter. White hot chocolate and peppermint hot chocolate are both must-try recipes! And if you’re serving a crowd, try making this hot chocolate charcuterie board! It’s so fun and will have everyone raving.

    Various hot chocolate spoons served on a white dish.

    Homemade Hot Chocolate Spoons

    I first saw hot chocolate spoons this year while I was shopping for Christmas gifts. I knew I had to try making some at home, they’re so clever! It’s the perfect all-in-one. Rich chocolate to melt into a warm cup of milk, and a spoon to stir everything together! This is the perfect DIY to try this winter for all of you chocoholics out there. They’re so easy to put together and make a great treat or holiday gift!

    I’ve included a few different types of hot chocolate spoons, but the beauty of these bad boys is that you can customize them however you’d like! (See more ideas in my tips section below!) It’s the perfect activity for the family. My kids love going to town with their hot chocolate spoons. If you make extras, they also double as the perfect holiday gift for your neighbors. Because let’s be real- who wouldn’t love a treat that makes the perfect cup of hot chocolate? Between this and hot chocolate bombs, it’s hard to make hot chocolate any other way!

    What You’ll Need

    This is what I used to make a few different variations of hot chocolate spoons. The great thing about these is that you can customize them in so many different ways! Check out my tips section below for more ideas, and recipe card for exact measurements.

    • Baking Chocolate: For some variety, I used a semi-sweet chocolate bar, white chocolate chips, and then milk chocolate chips.
    • Soft Caramels: For melting and drizzling on top! You can also use homemade caramel sauce.
    • Crushed Candy Canes: For topping. Crushed peppermint candies work as well!
    • Mini Marshmallows: You can coat your hot chocolate spoons in these as well as melt them to create a marshmallow drizzle.
    • Sprinkles: (Optional) This is my kids’ favorite step! Add some on top for a little extra holiday flair.

    Using High-Quality Chocolate

    Using high-quality chocolate will make all the difference in how your hot chocolate spoons turn out. It will make your hot chocolate more rich, creamy, and indulgent. Ghirardelli 60% cacao is one of my favorites to work with, as well as Valrhona!

    How to Make Hot Chocolate Spoons

    With how easy these are to make, you will want them all winter long! Your family can join in on the fun and create their own customized hot chocolate spoons.

    1. Melt Chocolate: Place each kind of chocolate in their own microwave-safe dish. Microwave them in 20 second increments, stirring between each microwaving, until the chocolate is melted.
    2. Coat Spoon: Scoop the melted chocolate up in your spoon, and spin it around to coat the entire head of the spoon. You may want to dip it a couple times, letting the chocolate harden between each dipping to get enough chocolate on the spoon. Place the dipped spoons on parchment lined baking sheet to set. While the chocolate is still soft, sprinkle on your desired toppings.
    3. Allow to Set: Then allow the chocolate to completely cool and harden. Once the chocolate is completely set you can stir the spoon into some hot milk and enjoy!

    Make For Gifts

    These make great holiday gifts, just put them in a clear bag or cellophane, decorate however you’d like and spread some Christmas or New Year’s hot chocolate cheer!

    4-photo collage of chocolate being melted and added to wooden spoons.

    Delicious Variations

    Here are a few extra ways to customize your hot chocolate spoons. The options are endless!

    • Add Peppermint: If peppermint hot chocolate is your jam, try adding a few drops of peppermint extract to your melted chocolate! Peppermint flavor can easily become overpowering, though, so always start with less and taste test until you reach your desired flavor.
    • Use Butterscotch Chips: If you love sweet, caramel-y flavor, try melting some butterscotch chips to use for your hot chocolate spoons!
    • Make Them Layered: If you want to mix and match different flavors or types of chocolate, you can make your hot chocolate spoons layered by waiting for one coating of chocolate to cool and harden and then adding another.

    Various hot chocolate spoons laid out on parchment paper.

    How Long Do Hot Chocolate Spoons Last?

    As long as they’re stored in a cool, dry place, they should last for a week or two! I like to keep mine in an airtight container or bag to keep them fresh.

    Can You Freeze Hot Chocolate Spoons?

    You sure can! They’ll keep in an airtight freezer bag for about 2 months.

    A hot chocolate spoon hovering above milk in a glass mug.

    More Delicious Hot Chocolate Recipes

    Whenever I’m craving something sweet, hot chocolate always hits the spot! Here are a few more recipes filled with rich, chocolatey flavor that you’re going to LOVE! For more tasty chocolate desserts, find my full list of recipes here.

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    Hot chocolate spoons

    These quick and easy hot chocolate spoons are the BEST! Not only are they adorable and the perfect holiday gift, but they make a knockout cup of hot cocoa!
    Course Dessert
    Cuisine American
    Keyword hot chocolate on a spoon, hot chocolate spoons
    Prep Time 30 minutes
    Total Time 30 minutes
    Servings 12 people
    Calories 174kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces semi sweet baker’s chocolate
    • ½ cup white chocolate chips
    • ½ cup milk chocolate chips
    • Soft caramels
    • Crushed candy canes
    • Mini marshmallows
    • Sprinkles optional for garnish

    Instructions

    • Place each kind of chocolate in their own microwave safe dish. Microwave them in 20 second increments, stirring between each microwaving, until the chocolate is melted.
    • Scoop the melted chocolate up in your spoon, and spin it around to coat the entire head of the spoon. You may want to dip it a couple times, letting the chocolate harden between each dipping to get enough chocolate on the spoon. Place the dipped spoons on parchment lined baking sheet to set. While the chocolate is still soft, sprinkle on your desired toppings.
    • Allow the chocolate to completely cool and harden. Once the chocolate is completely set you can stir the spoon into some hot milk and enjoy!

    Nutrition

    Calories: 174kcal | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 15mg | Potassium: 76mg | Fiber: 1g | Sugar: 19g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 28mg | Iron: 1mg
  • Blintzes

    Blintzes

    Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The cream cheese and ricotta filling is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser!

    I love fun breakfast recipes because you can have so many different things for breakfast. Sweet or savory, filling or light. Whatever the occasion and flavor you are in the mood for, I have the recipes for you! You’ve got to try this easy Breakfast Casserole, these super tasty Breakfast Enchiladas, and one of my favorites, this Incredible Blueberry Buttermilk Breakfast Cake.

    Cheese blintzes on a white plate with fresh berries and a fork cutting through the center.

    Cheese Blintz

    If you are wondering what blintzes are, I’m so excited to introduce it to you! They are a breakfast game changer that I know you are going to love. They are traditionally a Jewish dish. Blintzes taste a lot like a crepe but are a little thicker and are always filled with something. Most of the time you will see them filled with a cheese mixture as I did here.

    They have a similar flavor to a pancake, but I like them way more! It might be because they remind me of stuffed French toast, which I can’t get enough of. I also love that you can switch up the flavors to really make them your own. You can also top blintzes with fresh fruit or any kind of sauce or jam you like. I’ve loved every way I’ve made them!

    Ingredients

    Blintzes are such a delicious breakfast! You can make them with crepe batter, and stuff them with whatever you like. Here are the ingredients for blintzes the way that I like them best. You can find the exact measurments below in the recipe card.

    • Full-Fat Ricotta Cheese: I love ricotta cheese, it is so rich and creamy! It works great in this dish.
    • Full-Fat Cream Cheese: Full fat has more flavor and works perfectly in this filling!
    • Granulated Sugar: Your pantry sugar will work great.
    • Egg: I always use large grade A eggs in my recipes. You won’t be cooking the egg, so if you are uncomfortable with a raw egg in the filling you could add a banana instead, or leave the egg out of the recipe.
    • Vanilla Extract: Vanilla extract adds a nice flavor to the cheese, and it helps to bring out all the other flavors in the filling.
    • Crepes: I have the perfect crepe recipe to make for these blintzes! Find that recipe here and once you have the crepes made, then you can fill them with your cream cheese batter.
    Process photos showing the filling being made and then added to the crepe and rolled up.

    Blintz Recipe

    Blintzes are so yummy, and they are super fun to put together! They are a great dish to make with friends and family for breakfast, brunch, or anytime at all! I even like them as an afternoon snack. This cheese blintzes recipe will be your new family favorite, I just know it!

    1. Mix: In a medium size bowl, add the ricotta, cream cheese, and sugar. Mix with an electric hand mixer or a whisk ( or food processor) until combined.
    2. Add Egg: Add the egg and vanilla extract, and mix until everything is incorporated.
    3. Refrigerate: Cover and refrigerate while you prepare the crepes.
    4. Make Crepes: Prepare the crepes according to the recipe.
    5. Add Filling: To assemble the blintzes, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. Fold each side in to cover the filling, then gently roll the blintz up like a burrito.
    6. Enjoy: Serve with jam and berries and enjoy!

    Bake Your Blintzes

    Traditional blintzes are baked after they are stuffed with the filling. If you want to finish your blintzes off in the oven, you will not be disappointed! The filling gets warm and SO delicious. Here is how to finish the blintzes.

    • In the Oven: Put your stuffed and rolled blintzes on a sheet pan and bake at 350 degrees for 20 minutes. Then remove them from the oven and allow them to cool for a bit before putting on your jam or compote, and enjoy!

    Blintzes stacked on a plate with strawberry jam on top.

    Variations of Blintzes

    Blintzes can be so many delicious flavors! Just imagine what you would like on your pancakes or French toast, and I promise you will love those same toppings on your blintz. Here are a few suggestions that I think you would love!

    • Add Chocolate: This is a no-brainer in my opinion. Chocolate and cream cheese were made to be together! You can add a chocolate ganache on top of your blintz instead of a jam to make it more like a dessert.
    • Choose Your Jam: I love to use whatever I have on hand. I try to make jam in the fall when all of the fruit is really fresh and ripe, and so my favorite jams to go on top are strawberry and peach jam. It is also amazing with blackberry jam, blueberry jam, and raspberry jam! I’ve even heard of putting applesauce on top.
    • Add to the Filling: The great thing about the cheese filling is that you can really add so many different flavors. You could even use sour cream in place of the cream cheese to make it more savory. You could add fresh blueberries or a blueberry sauce to make a beautiful purple colored filling. Maple syrup adds sweetness and flavor that I really love. A strawberry compote added would be incredible! Lemon juice or lemon zest is a great way to brighten it up. If you do add lemon juice, I would also add a little melted butter to balance the flavors. The cheese has salt in it, which makes it the perfect pair for any sweet additions you want.

    Storing Leftovers

    Fresh blintzes last about a day, so I recommend freezing them if you need to make a lot of them or make them ahead of time! Here is how to store your leftover blintzes.

    • In the Refrigerator: You can store your cooked blintzes in an airtight container in the refrigerator for up to two days. They will not be as good after the first day so I recommend eating them fresh.
    • In the Freezer: You can make this recipe up until you pour the sauce on top, and freeze the rolled up blinztes in an airtight container or wrapped in plastic wrap. They will last about 3 months in the freezer. When you are ready to eat them, put the frozen blintzes on a sheet pan and bake at 350 for 25-30 minutes until warmed through. Then add sauce and enjoy!

    Other Breakfast Recipes to Try

    Breakfast is my favorite meal! The best part about it is it’s whatever you want it to be. It could be leftovers, or practically dessert! I’m not going to judge, but what I am going to do is share some of my all time favorite breakfast recipes that you just have to try.

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    Blintzes

    Blintzes are a refreshing crepe-like pancake that is the perfect breakfast for any occasion! The filling is made of a cream cheese and ricotta mixture that is irresistible and topped with a sweet berry sauce, this breakfast dish is the ultimate crowd-pleaser!
    Course Breakfast
    Cuisine European
    Keyword blintzes
    Prep Time 5 minutes
    Cook Time 0 minutes
    Making Crepes 15 minutes
    Total Time 20 minutes
    Servings 12
    Calories 107kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup full-fat ricotta cheese
    • 8 ounces full-fat block cream cheese, softened to room temperature
    • ¼ cup granulated sugar
    • 1 large egg
    • 2 teaspoons vanilla extract
    • 1 recipe crepes, prepared

    Instructions

    • In a medium size bowl, add the ricotta, cream cheese, and sugar. Mix with an electric handmixer until combined.
    • Add the egg, vanilla extract, and mix until everything is incorporated.
    • Cover and refrigerate while you prepare the crepes.
    • Prepare the crepes according to the recipe.
    • To assemble the blintzes, spread about ¼ cup of filling in the middle of the side of the crepe closest to you. Fold each side in to cover the filling, then gently roll the blintz up like a burrito.
    • Serve with jam and berries and enjoy!

    Nutrition

    Serving: 1blintz | Calories: 107kcal | Carbohydrates: 6g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 38mg | Sodium: 74mg | Potassium: 42mg | Sugar: 5g | Vitamin A: 319IU | Calcium: 42mg | Iron: 0.1mg
  • Jalapeño Bacon Cheese Ball

    Jalapeño Bacon Cheese Ball

    This jalapeno bacon cheese ball is perfectly creamy, rolled in crunchy bacon, and topped off with green onions and salty pecans. It’s the perfect holiday appetizer and filled with SO much flavor!

    This cheese ball has the perfect combination of creaminess and spice. A few more yummy recipes to try are these bacon jalapeno poppers, cheeseburger stuffed jalapeno poppers, or jalapeno popper dip. They’re cheesy and delicious with the best amount of heat!

    Hero image of a jalapeno bacon cheese ball.

    Jalapeno Bacon Cheese Ball

    There’s a reason cheese balls are always a hit at any party. They’re creamy, soft, perfectly dippable, and have the best flavor! Jalapeno poppers are one of my all-time favorite appetizers, so naturally, I had to try it in cheese ball form. Let me tell you, it does not disappoint!

    Even if you’re not a huge fan of spice, you’ll love this recipe! The jalapenos give it just the right amount of kick. The cream cheese also helps to cool down the jalapeños. Trust me, one taste of this jalapeno bacon cheese ball and you’ll be hooked. This is a true holiday appetizer that is perfect for your holiday parties this season! Everyone is going to go crazy over it.

    Ingredients Needed for a Jalapeno Cheese Ball

    This jalapeno bacon cheeseball is hands-down one of the best appetizers I have ever had! This cheese ball is everything good about jalapeno poppers in one easy-to-make recipe. You won’t be able to get enough! Oh but let’s not forget the bacon! Everything’s better with bacon and this cheese ball is full of it, inside and out! This is the ultimate cheese ball and I know it will be a hit wherever you take it! Note: exact measurements can be found below in the recipe card.

    • Cream Cheese: Make sure your cream cheese is softened so it mixes together nicely with the other ingredients.
    • Jalapeños: I chopped mine into small pieces and removed any seeds to keep them from being too hot.
    • Cheddar Cheese: You can’t go wrong with shredded cheddar! You can also use shredded Monterey Jack, Colby Jack, or Mexican blend cheese for this recipe.
    • Bacon: I like to use pre-cooked bacon for easy prep.
    • Green Onions: Chopped green onions add the perfect pop of savory flavor to this jalapeno bacon cheese ball.
    • Seasoning Salt: To pack each bite with flavor! Use prepackaged seasoning salt or make your own blend using my quick and easy recipe here.
    • Garlic: Minced garlic adds the perfect savory flavor to the cheese ball.
    • Worcestershire Sauce: Adds an extra pop of flavor.
    • Cumin: Adds a little earthy spice.
    • Pecans: You’ll want these to be coarsely chopped so they coat the outside of the cheese ball evenly.

    How to Make a Jalapeño and Bacon Cheese Ball

    A delicious cheese ball packed with bacon and jalapeños. It doesn’t get any better than that! And did I mention that it comes together in a snap? 15 minutes and just a few simple steps of mixing and shaping will give you this knockout appetizer.

    1. Combine Ingredients: In a medium bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
    2. Coat: On a large plate, combine the other half of the bacon, jalapeños, and pecans. Then shape the cream cheese mixture into a ball and roll it onto the plate to coat.
    3. Chill and Serve: Cover with saran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

    Forming Your Cheese Ball

    When rolling cheese balls, I find it easiest to transfer the mixture onto a section of Saran Wrap. Then pull the corners together and twist them to easily form a ball with minimal mess. Roll your cheese ball on the counter to help form the shape. Then finish shaping it with your hands. To remove the cheese ball, you can either cut the wrap at the base of the twist, or simply untwist it and transfer to a serving dish.

    Cheese ball ingredients being added to a glass bowl.

    Tips for Making the Perfect Cheese Ball

    As simple as this recipe may be, here are a few tips and tricks to hone your cheese ball-making skills. Once your friends and family get a taste, they will want to know what your secret is.

    • Use Softened Cream Cheese: Before you make your cheese ball, leave your cream cheese on the counter to soften. This will usually take about one hour.
    • More Mix-Ins: Feel free to add in more of your favorite mix-ins! A few of my favorites are walnuts, sliced almonds, crushed crackers, Chex mix, candied pecans, and other cheese variations. (Shredded pepper jack is great for adding more kick!)
    • Use Freshly Grated Cheese: When shredding cheese make sure to not use pre-shredded cheese. Pre-shredded cheese doesn’t stick well to things. Freshly grated cheese will also have better flavor.
    • Adjust Recipe: Be sure to double to recipe for a larger party or make multiple smaller cheese balls to go around the table. (Cheese ball bites are also a great option for finger food!)

    Stirring up the ingredients into a luscious mixture.

    What to Serve With Your Cheese Ball

    Vegetables, crackers, and bread are my go-to dipping snacks. They add extra flavor and the perfect texture when dipping into this jalapeño bacon cheese ball. Here are a few ideas to get you started!

    • Sliced Bell Peppers: Great for adding color to your serving tray! They taste great, too.
    • Bread: Usually a harder bread that is sliced and chunked. Try crostini!
    • Carrots: Baby carrots are the perfect size and shape for dipping.
    • Crackers: I always go for salty, buttery crackers like Ritz.
    • Pita Chips: These have the BEST crunch and are extra thick so you can load up each chip with plenty of dip!
    • Pretzels: Go with the bigger, flatter ones that are easier to dip.

    Rolling the cheese ball in the bacon, pecans, peppers, and onions.

    Storing Leftovers

    This jalapeno bacon cheese ball always gets devoured in what feels like seconds at my house. Leftovers are never a thing! (I wish they were, this would make the best snack for Netflix marathons!) If you’re lucky enough to have some of your cheese ball left over, here’s how to keep it tasting fresh.

    • In the Refrigerator: Store your cheese ball in an airtight container or wrapped in plastic wrap for 3-4 days. Allow to come to room temperature before serving so it’s nice and soft!

    A whole cheese ball served on a white tray with crackers and whole jalapenos for decoration.

    Can You Freeze a Jalapeno Bacon Cheese Ball?

    Yes! It makes it easy to plan ahead for the holidays or other occasions. To prepare it for the freezer, make the cheese ball and wrap it tightly in plastic wrap, then place it in a freezer-safe bag. Store the coating separately. Allow to thaw in the fridge for a few hours before serving.

    Spreading cheese onto a cracker.

    Looking for More Delicious Cheese Ball Recipes?

    I have too many favorites to count! Here are just a few that come to mind. If you make these for a holiday party, they’re guaranteed to be a hit! Bring all of your favorite dippables and let these cheese balls do the rest.

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    Jalapeño Bacon Cheeseball

    This jalapeno bacon cheese ball is perfectly creamy, rolled in crunchy bacon, and topped off with green onions and salty pecans. It's the perfect holiday appetizer and filled with SO much flavor!
    Course Appetizer, Snack
    Cuisine American
    Keyword cheeseball, cheeseball recipe, how to make a cheeseball, jalapeno bacon cheeseball, jalapeno bacon cheeseball recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 12 people
    Calories 131kcal
    Author Alyssa Rivers

    Ingredients

    • 2 (8 ounce) packages cream cheese softened
    • 3 jalapeños seeded and finely chopped, divided
    • 1 cup shredded cheddar cheese
    • 8 slices of bacon cooked and chopped, divided
    • 1/4 cup green onions chopped
    • 1 teaspoon seasoning salt
    • 1 teaspoon minced garlic
    • 1 teaspoon Worcestershire sauce
    • 1/4 teaspoon cumin
    • 1/2 cup pecans coarsely chopped

    Instructions

    • In a medium-sized bowl, stir together cream cheese, half of the jalapeños, shredded cheddar cheese, half of the bacon, green onions, seasoning salt, minced garlic, Worcestershire sauce, and cumin until fully incorporated.
    • On a large plate combine other half of the bacon, jalapeños, and pecans. Shape the cream cheese mixture into a ball and roll it onto the plate to coat well.
    • Cover with saran wrap and chill for an hour before serving. Store leftovers in the fridge for up to 3 days.

    Video

    Notes

    Updated December 29, 2022

    Originally posted on December 8, 2014

    Nutrition

    Calories: 131kcal | Carbohydrates: 2g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 355mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 158IU | Vitamin C: 5mg | Calcium: 72mg | Iron: 1mg
  • Jelly Roll Cake

    Jelly Roll Cake

    Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!

    I can never pass up a soft and moist cake! Especially one with LOTS of frosting. If you love cake, you’ve got to try this Better Than Anything Cake, this unique Oatmeal Cake, and this rich and delicious Eclair Cake.

    Jelly roll cake cut up and assembled on a plate.

    Jelly Roll Cake

    If you have never tried a jelly roll cake, you are in for a treat! I got tired of seeing them on baking shows and not being able to taste them! They always looked so soft, fluffy, and full of flavor. And let me tell you, the finished product does NOT disappoint. It’s just as scrumptious as I imagined, and the flavor combinations are endless.

    I am a big fan of cakes with fruity flavors, like this Chantilly Berry Cake and this Strawberry Poke Cake. I would never say no to a rich chocolate cake, but this jelly roll cake is so refreshing and light! It’s a chiffon cake which means it’s made with vegetable oil which makes it easier to beat air into the batter. This makes the cake really light and fluffy, perfect for rolling into a beautiful log! Don’t be intimidated by rolling it up, I’ll share all my tips below so you’ll get it perfect every time!

    Ingredients

    I mentioned earlier that you will use vegetable oil in this jelly roll cake. The better quality ingredients you use, the better your cake will taste! Especially since this cake is only a few simple ingredients. I added almond extract, but if you don’t like it you could use another flavor, or leave it out all together. You can find exact measurements below in the recipe card.

    • Eggs: I always use large grade A eggs in my recipes.
    • Granulated Sugar: Your pantry sugar will work great.
    • Vegetable Oil: This is important because it helps the cake get nice and airy. You will need to use vegetable oil to get the cake the right texture to roll.
    • Water: I know, just trust me. Use water!
    • Vanilla: Vanilla extract adds a really nice flavor and helps to bring out all of the other flavors in the cake.
    • Almond Extract: I really like almond extract so I added it here. You can leave it out or add another extract instead.
    • All-Purpose Flour: It’s just easiest to work with for the texture of the cake you want.
    • Baking Powder: This helps the cake to rise, you need this!
    • Salt: Salt brings out all of the really delicious flavors in this cake.
    • Powdered Sugar: This is for dusting the top. It’s optional!
    • Jelly or Jam: I used homemade blackberry jam, and it was INCREDIBLE! You could use a strawberry jam, or peach jam would be amazing. I think you should use your favorite jam because it is going to taste exactly the way you like it.
    Process photos showing the batter being made, poured onto a pan, rolled into a towel, and then jelly spread on the inside.

    Jelly Roll Cake Recipe

    I used to think a jelly roll cake was impossible to get right, because I saw a lot of people mess up on television. It’s actually easier than I thought, and I had a lot of fun making it! The key is the right texture of sponge cake so that you can easily roll it up, and making it the right thickness so that you get delicious jelly in every bite.

    Prepare Jelly Roll Cake Batter

    1. Prep: Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
    2. Beat: In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
    3. Sift: In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.

    Bake and Roll

    1. Bake: Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
    2. Cool and Trim: Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
    3. Roll: While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
    4. Add Jam: Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
    5. Garnish: Sprinkle with more powdered sugar and serve.
    Jelly roll cake cut up an laid out on the counter with powdered sugar sprinkled on top.

    Tips for Making Jelly Roll Cake

    I’m about to blow you away with how easy this cake is to make. It’s also really pretty, and I know your guests will be so impressed! You don’t have to tell them how easy it is, it will be our little secret. Here are a few tips to make this jelly roll cake.

    • Sift Dry Ingredients: I won’t lie, I usually skip this step in baking. I know, it’s horrible of me. The reason you REALLY should in this recipe is because sifting your flour will make it lighter and fluffier. This is key to the jelly roll cake being able to roll up. So just do it, you’ll be glad you did!
    • Rolling the Cake: Be sure to roll your log while the cake is still warm to avoid cracking. Allowing it to cool in the log shape will help you when your jelly is spread and you roll it into its final form.
    • About the Jelly: You want a generous amount of jelly spread evenly across the cake, but be careful not to use too much or your cake will slip on the inside and become misshapen. I find that jam or jelly work the same, so don’t stress out about which one is better to use. You want to be able to taste it, but not too much that you can’t keep your log rolled up nice and tight.

    Pieces of cake on a plate with blackberries next to it.

    Storing Leftovers

    Jelly roll cake is a great make ahead dish because it keeps really well. I like to make it the day before so it has time to cool and get all of those lovely flavors nice and strong. Here is how you should store your jelly roll cake.

    • On the Counter: You can keep your jelly roll cake on the counter in an airtight container for about 3 days, probably longer but it may begin to dry out.
    • In the Refrigerator: Storing your cake in an airtight container in the refrigerator will keep it fresh for about a week.

    Other Cake Recipes to Try

    Cake is perfect for any celebration! Whether you want a birthday cake, or a stunning centerpiece for a holiday dinner, I’ve got some great recipes you need to try. My family loves cake, so I’ve spent years perfecting my recipes. You’re going to love all of them!

    Print

    Jelly Roll cake

    Jelly roll cake is a classic dessert that you need to make at least once! The chiffon cake is rolled with a delicious sweet jelly inside, and all of the flavors scream holiday cheer. You are going to love this easy-to-make dessert that looks stunning on the dinner table!
    Course Dessert
    Cuisine European
    Keyword jelly roll cake
    Prep Time 30 minutes
    Cook Time 15 minutes
    cooling time 30 minutes
    Total Time 1 hour 15 minutes
    Servings 8 people
    Calories 405kcal
    Author Alyssa Rivers

    Ingredients

    • 3 large eggs
    • 1 cup granulated sugar
    • ¾ cup vegetable oil
    • ¼ cup water
    • 1 teaspoon vanilla
    • 1 teaspoon almond extract
    • 1 ½ cup all purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • Powdered sugar for dusting
    • ⅔ – 1 cup jelly or jam I used homemade blackberry jam

    Instructions

    • Preheat your oven to 375℉ and line a half baking sheet (18”X13”X1”) with parchment paper and spray generously with nonstick baking spray.
    • In a medium bowl, with a hand mixer, beat your eggs until they are thickened, about 5 minutes. Gradually beat in your sugar. Once sugar is well combined, add in your oil, water, vanilla, and almond extract. Mix well.
    • In a separate bowl, sift together your flour, baking powder, and salt. On the lowest speed of your hand mixer, gradually mix the dry ingredients into the wet ingredients. Beat until the batter is smooth.
    • Pour the batter into your prepared pan, spread evenly, filling each corner. Bake until a toothpick inserted into the center comes out clean, 12-15 minutes. While cake is baking, prepare a clean towel on a flat surface dusted with powdered sugar.
    • Once your cake is ready, allow it to cool slightly, about 5 minutes. Loosen the cake from the sides of the pan and turn over onto your towel. carefully remove the parchment paper and trim the edges so you have clean straight sides.
    • While your cake is still very warm, roll the cake and towel, width wise, into a log. Allow the log to cool for a while, about 20-30 minutes.
    • Carefully unroll your log and remove the towel and prepare your jelly by mixing it with a fork to make it easier to spread. Spread the jelly or jam evenly onto the inside of the unrolled log, and gently roll back into a log, keeping the end tucked slightly under the log.
    • Sprinkle with more powdered sugar and serve.

    Nutrition

    Calories: 405kcal | Carbohydrates: 92g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 61mg | Sodium: 193mg | Potassium: 155mg | Fiber: 1g | Sugar: 60g | Vitamin A: 89IU | Vitamin C: 6mg | Calcium: 49mg | Iron: 2mg
  • Malva Pudding

    Malva Pudding

    Malva pudding is a delicious cake-like dessert with an amazing caramelized outer layer. It’s extra moist, soft, and bursting with apricot flavor.

    Looking for more desserts that are amazingly soft and moist? Here are a few of my favorites: figgy pudding, pumpkin pudding cake, and sticky toffee pudding!

    Top-down view of malva pudding served in 2 white bowls with a dollop of whipped cream on top.

    Malva Pudding Cake

    Never heard of Malva pudding before? Prepare to meet your new favorite dessert. This is a traditional South African dessert and is similar to bread pudding or tres leches. Essentially, it’s cake soaked in a decadent sauce made with heavy cream and evaporated milk. I mean, let’s be real here. Has there ever been a dessert made with evaporated milk that hasn’t been good? Because of its soft, pillowy texture, this dessert is called ‘malvapoeding’ in Afrikaans. Translated, this literally means ‘marshmallow pudding.’ There’s no better way to describe it!

    Let’s talk about the cake itself, though. It is AMAZING. It’s buttery, soft, and gets its signature flavor from one key ingredient- apricot jam! The cake also gets the most amazing caramelized outer layer when it bakes. Once you top it off with the creamy glaze, it becomes an absolutely irresistible dessert. Your family is going to LOVE it! If you’ve been looking for new desserts to add to the lineup, malva pudding is definitely one to try.

    Ingredients Needed

    Malva pudding is a great dessert recipe to make on the fly because it uses a lot of pantry staples. Just make sure you have apricot jam on hand! This is what gives malva pudding its classic fruity flavor. Note: exact measurements can all be found below in the recipe card.

    • Sugar: Just regular white sugar here!
    • Large Eggs: A couple of large eggs will help to bind all of your ingredients together.
    • Apricot Jam: Not only does apricot jam add flavor, but it’s great for adding extra moisture as well!
    • White Vinegar: White vinegar will give your cake a nice, tender crumb and slight hint of tangy flavor.
    • Butter: I used unsalted, melted butter for the cake.
    • Milk: Makes the batter smooth and creamy! I recommend using whole milk because it will make your cake more moist and soft. The higher the fat content in your malva pudding, the more soft and tender it will be!
    • Flour: All-purpose flour works great here! Avoid using flours that have a high protein content.
    • Baking Soda: Helps the cake rise during the baking process.
    • Salt: Just a pinch will keep your pudding from tasting bland.

    Cream Sauce

    • Heavy Cream and Evaporated Milk: This is the foundation of the cream sauce. These ingredients make the glaze silky-smooth and absolutely indulgent.
    • Powdered Sugar: Helps to create a glaze-like texture and adds sweetness as well.
    • Butter: I used unsalted.
    • Vanilla: I like to add in a little vanilla extract for a pop of flavor!

    How to Make Malva Pudding

    It’s actually super easy. You’re going to love it! If you can make a boxed cake mix, you can make malva pudding. It only takes a few steps of mixing and baking for it to come together perfectly! Both the cake and glaze are really simple to prepare.

    1. Preheat Oven, Prep Pan: Preheat your oven to 350° Fahrenheit, then spray an 8X8 cake pan with baking spray and set aside.
    2. Mix Sugar and Wet Ingredients: In a medium bowl using a hand mixer, beat together your sugar and eggs until light and lemon colored. Then add in your jam and mix until well combined. Add in your melted butter, vinegar, and milk, and mix for an additional 1-2 minutes.
    3. Combine With Dry Ingredients: In a separate bowl, sift together your flour, baking soda, and salt. Then add this flour mixture to your egg mixture and mix for 2-3 minutes, until well combined.
    4. Bake: Pour batter into the prepared baking dish and bake for 30-45 minutes, after the first 15 minutes cover your pudding with foil to keep it from getting too dark. The pudding should rise and become an even golden brown.

    Making the Cream Sauce

    1. Melt Ingredients Together: In a medium pot, combine your cream, milk, sugar, butter, and vanilla. On medium heat, melt the ingredients together, and whisk until it has all come together smoothly.
    2. Pour Over Cake: Once your pudding comes out of the oven, pour the cream sauce on evenly while it’s still hot.
    3. Soak: Let the pudding stand and soak the sauce in for at least 10 minutes before serving. Best served fresh and warm.
    4-photo collage of cake and glaze being prepared.

    How to Make the BEST Malva Pudding

    Here are a few extra tips and tricks to help you perfect this tasty dessert from South Africa!

    • Don’t Overmix: When combining the wet and dry ingredients for the cake, only mix until smooth. If you overmix, this can cause the batter to deflate and sink when it’s baked.
    • Add Glaze While It’s Hot: Be sure to add the glaze to your cake while it’s hot. This way, it will absorb better and add moisture to your cake. If you let it cool too long, it may just sit on top of the cake like icing.
    • Make Individual Servings: Instead of making malva pudding in an 8×8 pan, you can also use small, oven-safe ramekins so everyone has an individual serving of this tasty treat! Because the dishes are smaller, you may need to knock a few minutes off the overall cooking time.
    • Serve With: Malva pudding is great on its own, but can also be served with whipped cream, vanilla ice cream, or a dollop of custard on top!

    Closeup of malva pudding in a white bowl.

    Storing Leftovers

    Because of the milky glaze, you’ll want to keep any leftover malva pudding in the fridge for best results. This dish is best enjoyed fresh the day it’s made, but you can make it ahead of time and store in the fridge, covered, for up to a week.

    • In the Refrigerator: Store malva pudding in an airtight container or covered tightly with plastic wrap for up to 1 week.

    A bite of pudding and whipped cream in a silver spoon.

    More Soft and Delicious Desserts

    I LOVE the soft, moist texture of malva pudding. Here are a few more desserts with a similar texture. They’re moist, sweet, and will leave your stomach happy! These recipes are also super easy to make, which definitely doesn’t hurt!

    Print

    Malva Pudding

    Malva pudding is a delicious cake-like dessert with an amazing caramelized outer layer. It’s extra moist, soft, and bursting with apricot flavor.
    Course Dessert
    Cuisine South African
    Keyword malva pudding, malva pudding recipe
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 6 People
    Calories 537kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup sugar
    • 2 large eggs
    • ¼ cup apricot jam
    • 1 teaspoon white vinegar
    • 2 tablespoons butter unsalted melted
    • ½ cup milk
    • 1 cup all purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt

    Cream sauce

    • ½ cup heavy cream
    • ½ cup evaporated milk
    • ½ cup powdered sugar
    • ½ cup butter
    • 2 teaspoons vanilla

    Instructions

    • Preheat your oven to 350° fahrenheit, spray an 8X8 cake pan with baking spray and set aside
    • In a medium bowl using a hand mixer, beat together your sugar and eggs until light and lemon colored. Add in your jam and mix until well combined. Add in your melted butter, vinegar, and milk, mix for an additional 1-2 minutes.
    • In a separate bowl, sift together your flour, baking soda, and salt. Add this mixture to your egg mixture and mix for 2-3 minutes, until well combined.
    • Pour your batter into the prepared baking dish and bake for 30-45 minutes, after the first 15 minutes cover your pudding with foil to keep it from getting too dark. Pudding should rise and become an even golden brown.

    Cream Sauce

    • In a medium pot, combine your cream, milk, sugar, butter, and vanilla. On medium heat, melt the ingredients together, whisk until it has all come together smoothly.
    • Once your pudding comes out of the oven, pour the cream sauce on evenly while it’s still hot.
    • Let the pudding stand and soak the sauce in for at least 10 minutes before serving. Best served fresh and warm.

    Notes

    This dish is best enjoyed fresh the day it’s made, but you can make it ahead of time and store in the fridge, covered, for up to a week.

    Nutrition

    Calories: 537kcal | Carbohydrates: 61g | Protein: 7g | Fat: 30g | Saturated Fat: 19g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 783mg | Potassium: 173mg | Fiber: 1g | Sugar: 43g | Vitamin A: 1064IU | Vitamin C: 1mg | Calcium: 114mg | Iron: 1mg
  • Salami Roll Ups

    Salami Roll Ups

    If you are looking for the perfect snack or appetizer, salami roll ups are your new best friend! Salami is wrapped around seasoned cream cheese for the perfect savory bite every time.

    I am a sucker for a good appetizer. I love all things dips and snacks, probably because I like to entertain guests pretty often. If you are like me, and just love a good app, you’ve got to try this Hot Spinach Artichoke Dip, one of my absolute favorites these Jalapeño Poppers, and these quick and delicious Air Fryer Potato Skins.

    Salami roll ups on a plate with a bowl of olives in the background.

    Salami Cream Cheese Roll Ups

    You have just stumbled upon your new favorite appetizer! Ok, it’s a strong statement but seriously, these are so so good. I served them for my family the other day and they were hooked! I’ve never seen anything disappear from the table that fast. Which was so perfect for me because these were so easy to make! Just take a slice of salami, and fill it with seasoned cream cheese. Roll up the salami and hold it closed with a toothpick, and you have an adorable and tasty appetizer!

    I love charcuterie boards, mostly because they are full of my favorite things. I even make dessert boards and veggie boards, because who doesn’t love a fun board to snack from? Anyways, I realized that these roll-ups are my two favorite things about a charcuterie board, the salami and cheese! This savory combo never gets old, and you can keep it fresh by switching up the flavor of the cream cheese filling.

    Ingredients

    These salami roll-ups were so easy to put together. I had my kids help me and they had a great time! You don’t have to cook anything, and yet the flavors are off the charts. You can find the exact measurements below in the recipe card.

    • Salami Slices: You can get whatever kind of salami you like. I really love using Italian dry salami, but just pick up whatever you like best from the grocery store.
    • Cream Cheese: You will want a package of cream cheese. Make sure to leave it out at room temperature so its nice and soft for filling.
    • Green Onion: Fresh green onions add SO much flavor to the filling, you’ll definitely want to add it!
    • Dried Italian Seasoning: I love the herbs in Italian seasoning, and a teaspoon of this mix will add the perfect flavor to the filling.
    • Garlic Powder: Garlic powder is a slightly sweet and savory powder that will really ramp up the flavor in this cream cheese.
    • Onion Powder: I like onion powder better than fresh onions for this filling. You could sautee some onions to add to this filling if you wanted to! Onion powder is the easy way to get the flavor into the filling in no time at all.
    • Cracked Black Pepper: I love fresh cracked black pepper because it goes perfectly with the spice in the salami.
    • Toothpicks: This is to help the roll-ups stay closed. You could go with basic toothpicks, or really cute ones to spice things up!
    Process photos showing making the cream cheese filling, spreading it on the salami, rolling it up, and putting the toothpick in.

    Salami Roll Ups with Cream Cheese

    I think you are really going to enjoy putting these salami roll ups together! They are really fun and super easy because the only thing you have to prepare is the cream cheese filling. Once you flavor your cream cheese, you can get rolling!

    1. Make Filling: Add the softened cream cheese, green onion, Italian seasonings, garlic powder, onion powder, and pepper in a medium-sized mixing bowl.
    2. Mix: Using an electric hand mixer, mix until smooth and combined.
    3. Spread: Spread 2 teaspoons of the cream cheese mixture on the bottom half of a slice of salami.
    4. Roll: Roll up the salami and secure it with a toothpick.
    5. Repeat and Enjoy: Repeat the steps until all of the salami rolls are formed. Enjoy!

    Tips for Flavoring Salami Roll Ups

    These salami roll ups are so easy to switch up because so many flavors go great with salami and cheese! I have so many flavor combinations in mind, here are a few of my favorites.

    • Add Fresh Flavors: Chives, sauteed onions, and jalapeños are some of my favorite fresh flavors to add to the cream cheese. I’ve also tried banana peppers and they were fantastic!
    • Add Pickles: Dill pickles or pickled vegetables are SO good in these roll ups. I love layering a little bit of cream cheese on the bottom, adding a pickle, and then topping with cream cheese again.
    • Use Another Meat: I know it’s a salami roll up, but you could also try a different meat like pepperoni, turkey, or another type of cured meat. I like salami the best, but my kids go crazy for pepperoni.

    A roll up being held up by a hand over a plate of other salami roll ups.

    Storing Leftovers

    These salami roll ups are a great one to make ahead. They store easily and taste great the next day! Follow these tips for storing your leftovers.

    • In the Refrigerator: You can store your roll ups in an airtight container for at least a week in the fridge. Salami is a preserved meat, and cream cheese doesn’t go bad quickly. You can store them for as long as you want, but just make sure to check the expiration on the cream cheese and salami and go by those dates.

    Other Appetizers to Try

    I love appetizers and snacks! I don’t like letting guests get hungry, but sometimes you aren’t quite ready to serve dinner yet. Appetizers keep everyone happy and satisfied until you are ready for the big meal. I’ve hosted parties where all I served was appetizers and everyone loved it!ho

    Print

    Salami Roll-Ups

    If you are looking for the perfect snack or appetizer, salami roll ups are your new best friend! Salami is wrapped around seasoned cream cheese for the perfect savory bite every time.
    Course Appetizer, Snack
    Cuisine American
    Keyword 10 minute, salami roll-ups
    Prep Time 10 minutes
    Cook Time 0 minutes
    Total Time 10 minutes
    Servings 24
    Calories 71kcal
    Author Alyssa Rivers

    Ingredients

    • 24 large salami slices
    • 8 ounces cream cheese – softened
    • 3 tablespoons green onion, minced
    • 1 teaspoon dried Italian seasoning
    • 1 teaspoon garlic powder
    • 1 teaspoon onion powder
    • cracked black pepper, to taste
    • 24 toothpicks

    Instructions

    • Add the softened cream cheese, green onion, Italian seasonings, garlic powder, onion powder, and pepper in a medium-sized mixing bowl.
    • Using an electric hand mixer, mix until smooth and combined.
    • Spread 2 teaspoons of the cream cheese mixture on the bottom half of a slice of salami.
    • Roll up the salami and secure it with a toothpick.
    • Repeat the steps until all of the salami rolls are formed. Enjoy!

    Nutrition

    Serving: 1rollup | Calories: 71kcal | Carbohydrates: 1g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 17mg | Sodium: 233mg | Potassium: 52mg | Fiber: 0.1g | Sugar: 0.4g | Vitamin A: 136IU | Vitamin C: 0.2mg | Calcium: 13mg | Iron: 0.2mg
  • Rice Pudding

    Rice Pudding

    Rich, creamy rice pudding is delicious warm or cold, and lightly spiced with just a hint of cinnamon and nutmeg. It’s the coziest, most comforting dessert of all! We love it with plump golden raisins!

    It’s so easy to make homemade rice pudding and a great way to use up leftover rice as well! If you love pudding-type desserts, be sure not to miss our Magnolia Bakery Banana Pudding, Coconut Bread Pudding, and Pistachio Pudding Salad!

    Top-down view of rice pudding served in white bowls with raisins as a garnish.

    Homemade Rice Pudding

    This old-fashioned dessert is a classic that is the ultimate in creamy comfort in a bowl. Serve it warm, and it’s perfect for cold winter nights. You can also chill it in the fridge for a wonderful warm weather treat! You’ll love having this recipe in your back pocket for when you’re craving something creamy and sweet.

    I like to add just a touch of cinnamon and nutmeg to flavor the rice pudding, but I’m not heavy-handed with the spices since it could easily overpower the classic flavors of this dessert. More cinnamon and nutmeg can be sprinkled over the top of each serving as a garnish, if desired. No matter how you choose to serve it, one thing is for sure- this rice pudding will be a hit with the whole family! And if you love homemade pudding as much as I do, try this vanilla or chocolate pudding next!

    Ingredients Needed

    Rice pudding is one of my go-to desserts when my family is craving something sweet. It’s so easy to make and I usually have all of the ingredients on hand. You can leave the raisins out if you’re not into them. But there is something wonderful about the bursts of sweet plump golden raisins in the creamy rice pudding that I love, despite not being a huge raisin fan otherwise.

    • Cooked Rice: I used white, medium-grain rice. See my tips below on how to quickly cook some if you don’t already have some on hand!
    • Milk: I recommend using whole milk to make your rice pudding extra creamy.
    • Sugar: Just regular granulated sugar works great to sweeten up the pudding.
    • Salt: A pinch is all you need to boost the overall flavor of your rice pudding.
    • Beaten Egg: This gets beaten into the pudding mixture to add creaminess and a smooth texture.
    • Butter: You can’t go wrong with butter! This adds the best rich flavor.
    • Vanilla Extract: For the best flavor, I recommend using pure vanilla extract if you have it! Vanilla bean paste works, too, if you want a stronger vanilla flavor.
    • Spices: I used ground cinnamon and nutmeg for a hint of spiced flavor.
    • Sweetened Whipped Cream: (Optional) If you want extra creamy rice pudding, you can mix this in once it’s done.
    • Golden Raisins: (Optional) I love adding these as a garnish!

    Can I Use Leftover Rice to Make Rice Pudding?

    Yes! Definitely go ahead and use leftover rice when making rice pudding! It’s a great way to avoid food waste and use up leftovers in a new and different way. Medium-grain rice makes for the creamiest, best rice pudding, in my experience, but you could make rice pudding with long-grain rice, basmati rice, or even brown rice if you wanted to.

    4-photo collage of pudding being prepared.

    If You Need to Make Rice…

    If you don’t have leftover cooked rice to make this rice pudding, bring 1 ½ cups water to a boil in a medium saucepan. Add ¾ cup medium grain rice, cover, and reduce the heat to a simmer. Simmer for 20 minutes until the water has been absorbed and the rice is tender. You can also quickly make rice with an Instant Pot. Find my full recipe here!

    How to Make Rice Pudding

    Cooked medium-grain rice is simmered with milk and sugar, then egg yolks are tempered with some of the hot liquid and added back in to thicken things up and make the pudding extra creamy and rich. You’ll never go back to store-bought!

    1. Add Ingredients to Saucepan: Combine the cooked rice with 1 ½ cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy. 
    2. Add Egg and Spices: In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg to the rice mixture, stirring to combine. Stir in the raisins if using, as well as cinnamon and nutmeg.
    3. Cook and Thicken: Continue to cook for another 2 minutes stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
    4. Serve and Enjoy: Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.
    A bowl of rice pudding with a spoon in it.

    How Long is Rice Pudding Good For?

    Homemade rice pudding makes great leftovers, and can be served both hot and cold!

    • In the Refrigerator: You can keep leftovers in the fridge for up to 5 days. Just let it cool completely to room temperature, then store in an airtight container in the fridge.

    Does Rice Pudding Freeze Well?

    Yes, you can freeze rice pudding, but honestly, it’s best when it’s freshly made. The pudding will tend to separate a bit and not be as creamy after it thaws. If you like eating it cold, I recommend adding a little sweetened whipped cream to improve the texture a bit if you decide to freeze leftover rice pudding. Or you can reheat the thawed pudding on the stove a bit and stir to help it come back together.

    Closeup of rice pudding served with cinnamon, nutmeg, and raisins on top.

    A Reader’s Review

    I’ve made this several times over the last few months and it’s always perfect. Thanks for a great, stovetop rice pudding recipe!

    Deb

    Looking for More Creamy Desserts? Try These!

    There really isn’t anything better than a rich, creamy dessert. Here are a few more of my favorite recipes to indulge in! They’re perfect as a standalone dessert or for bringing to a potluck or get-together! Everyone will love them.

    Print

    Rice Pudding

    Rich, creamy rice pudding is delicious warm or cold, and lightly spiced with just a hint of cinnamon and nutmeg. It's the coziest, most comforting dessert of all! We love it with plump golden raisins!
    Course Dessert
    Cuisine American
    Keyword rice pudding, rice pudding recipe
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 4 servings
    Calories 411kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 cups cooked medium grain rice
    • 2 cups whole milk, divided
    • 1/3 cup granulated sugar
    • 1/4 teaspoon salt
    • 1 beaten egg
    • 1 tablespoon butter
    • 1/2 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon nutmeg
    • 1 cup sweetened whipped cream optional
    • 2/3 cup golden raisins optional, add in or for garnish

    Instructions

    • Combine the cooked rice with 1 ½ cups of the milk, sugar, and salt in a medium saucepan over medium heat. Cook and stir for about 15 minutes, until the mixture starts to thicken slightly and become creamy.
    • In a separate bowl, whisk the egg with the remaining milk. Gradually whisk 1 cup of the hot rice and milk into the egg mixture to temper the egg. Add the tempered egg mixture to the pan with the hot rice and milk, stirring to combine. Stir in the raisins if using, cinnamon, and nutmeg.
    • Continue to cook for another 2 minutes, stirring constantly, until thickened. Remove from heat and stir in the butter and vanilla.
    • Serve warm, at room temperature, or chill and serve cold. For an extra creamy version, mix 1 cup of sweetened whipped cream into the chilled rice pudding.

    Video

    Notes

    Originally posted January 29, 2020

    Updated on December 27, 2022

    Nutrition

    Serving: 4g | Calories: 411kcal | Carbohydrates: 70g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 72mg | Sodium: 243mg | Potassium: 402mg | Fiber: 1g | Sugar: 39g | Vitamin A: 447IU | Vitamin C: 1mg | Calcium: 172mg | Iron: 2mg
  • Chicken Potstickers

    Chicken Potstickers

    Homemade Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, and other flavorful ingredients. They are easy to make at home and are SO much better than store-bought!

    I absolutely love Asian inspired appetizers! There is something so amazing about the flavor combinations of sweet and savory that have me coming back for seconds and thirds. If you are like me, you are going to love these Shrimp Spring Rolls, these flavorful Asian Turkey Lettuce Wraps and this unique and delicious Wonton Soup.

    Potstickers on a plate with soy sauce as dipping sauce and scallions garnished overtop.

    Homemade Chicken Potstickers

    Takeout will be the last thing you think of after cooking up these chicken potstickers! These are so easy to make and taste SO dang good. Chicken potstickers are filled with ground chicken, shredded carrots, and green cabbage. You can add other ingredients like garlic and ginger to ramp up the flavor. Simply add a small scoop to a dumpling wrapper and fold it in half, pinch off the sides, then cook in a skillet. It is that simple and easy!

    Potstickers are known to be a delicious appetizer at most Asian restaurants, but sometimes I like serving them as a meal, especially along with this super yummy potsticker sauce. It also goes great with a side of ham fried rice and a delicious Asian edamame ramen salad. If you are eating it as an appetizer, the perfect main course is slow cooker mongolian beef or my family’s favorite slow cooker cashew chicken.

    Ingredients

    Don’t let the number of ingredients scare you away! These are simple ingredients that come together quickly and easily. Chicken potsticker filling makes these potstickers tender on the inside with a crispy outside when fried in vegetable oil. These are sure to please everyone in your family!

    • Ground Chicken: This can either be from a can or already made chicken and shredded.
    • Carrots: Shredded with a grater or purchase them already shredded.
    • Green Cabbage: Shred with a knife or a grater.
    • Garlic Cloves: Peel and mince the garlic cloves.
    • Green Onions: Chop up as finely as you prefer.
    • Hoisin Sauce: This is a thick and flavorful sauce. 
    • Sesame Oil: Enhances Chinese flavoring and adds to the mixture.
    • Egg: Binds the mixture together
    • Vegetable Oil: Used for frying.
    • Dumpling Wrappers: These can be homemade or store-bought.
    • Soy Sauce for Dipping: I love a simple soy dipping sauce, or you can make the potsticker sauce I mentioned earlier!
    The process of making potstickers. Mixing the ingredients together in a glass bowl, then adding it to the dumpling wrappers and pinching them together.

    Chicken Potsticker Recipe

    Chicken potstickers are so easy to make! After you make them you will never buy them frozen again. The best part is you can actually freeze your homemade ones for later, and you will be so glad you did.

    1. Mix Filling: In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil, and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
    2. Make Potstickers: Lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
    3. Cook: Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or your favorite Asian dipping sauce

    Tips for Making Potstickers

    Chicken potstickers are so easy to make, you are going to fall in love with the process! Here are a few tips I’ve learned over years of making them that will have you making potstickers like a pro.

    • Potsticker Filling: It is best to cut and shred all of the potsticker filling as finely as you can. This will ensure the stuffing holds together as well as easier to eat. Squeeze or drain any excessive amounts of liquid from the potsticker mixture. Tearing can happen if they are too wet on the inside. Try not to overfill the potsticker wrappers. It is best to be able to easily pinch or pleat the sides of the crescent shape. Overfilling can cause the filling to fall apart as they are being cooked.
    • Pleating the potstickers: Make sure there is no air in the potstickers. This will cause tearing as it cooks. If you are intimidated by the pleating, simply fold into triangles for an easier way of pinching them closed.
    • Overcrowding: Cook the potstickers several at a time leaving them enough room to move around and expand a bit. Overcrowding of the potstickers will not evenly cook them through.
    • Use A Food Processor: You can add your filling ingredients to a food processor instead of a bowl and pulse it a few times. This will make the entire mixture really fine, and it will fit really nicely in your wrappers.

    Potstickers being fried in a skillet.

    Potsticker Variations

    There are so many kinds of potstickers, you don’t have to always make chicken! Although chicken potstickers are probably what show up in my house the most, my family also loves all of these other variations.

    • Switch Up Protein: Ground pork, turkey, shrimp, crab or even salmon will work for these potstickers. Switch it up and use your favorite proteins, or make them vegetarian by leaving out the meat!
    • Use Different Seasonings: Rice vinegar goes so well in these potstickers. You could also add chili garlic sauce or red pepper flakes for a spicy variation. I love ginger and garlic, and almost always add those!
    • Other Vegetables to Add: Add in water chestnuts, mushrooms, bell peppers or broccoli chopped up for a super yummy crunchy texture.
    • Dumpling Wrappers: Instead of dumpling wrappers you can use homemade wrappers or even wonton wrappers.

    Chicken potstickers up close photo garnished with sesame seeds and scallions.

    Storing Leftovers

    Chicken potstickers are one of my favorite leftovers. They taste even better the next day and are really easy to reheat. Follow these tips for storing your leftovers.

    • In the Refrigerator: Store your leftover potstickers in an airtight container in the refrigerator for up to four days.
    • In the Freezer: You can freeze your uncooked potstickers by lining them on a tray and freezing them for a few hours, and then transferring them to an airtight bag or container. They will last up to 3 months.
    • Cooking Frozen Potstickers: You can put your frozen potstickers in the pan with a little broth and oil and cook until soft and cooked through. Cover with a lid to steam them to help them cook all the way through. Remember, it is raw chicken so the insides have to be cooked to 165 degrees Fahrenheit.

    The potsticker being dipped in soy sauce.

    Other Asian Inspired Recipes to Try

    If you loved these potstickers, you won’t be able to get enough of these recipes! I love sharing these recipes with everyone because they are always a crowd pleaser. Seriously, everyone loves these meals!

    Print

    Chicken Potstickers

    Homemade Chicken Potstickers are an amazing appetizer or light meal filled with ground chicken, shredded carrots, green cabbage, and other flavorful ingredients. They are easy to make at home and are SO much better than storebought!
    Course Appetizer, Dinner
    Cuisine Asian American, Chinese
    Keyword Pot Stickers, Pot Stickers Recipe
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 8 People
    Calories 285kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound ground chicken
    • 1/2 cup carrots shredded
    • 1 cup green cabbage shredded
    • 3 garlic cloves
    • 1/4 cup green onions chopped
    • 1 tablespoon hoisen sauce
    • 1 tablespoon sesame oil
    • 1 egg
    • 1/4 cup vegetable oil for frying
    • 40 dumpling wrappers
    • Soy sauce for dipping

    Instructions

    • In a medium bowl combine ground chicken, carrots, green cabbage, garlic, green onions, hoisin sauce, sesame oil and egg. Mix until incorporated. Heat the vegetable oil to medium in a large saucepan.
    • To make the potstickers, lay the dumpling wrapper on a solid surface. Add a heaping teaspoon of the chicken mixture to the center. Wet the outside edges and fold the dumpling together and seal tightly.
    • Place the dumplings in the skillet and cook on each side for 2-3 minutes until golden brown. Serve with soy sauce or favorite asian dipping sauce

    Notes

    Originally Posted Feb 18, 2020

    Updated Dec 27, 2022

    Nutrition

    Calories: 285kcal | Carbohydrates: 25g | Protein: 15g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 296mg | Potassium: 388mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1406IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 2mg
  • Chocolate Crinkle Cookies

    Chocolate Crinkle Cookies

    Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone’s favorite holiday cookie!

    Chocolate is definitely my flavor of choice. If you love chocolate treats as I do, you will love these chocolate crinkle cookies. And you’ll definitely want to try some of my favorite chocolate recipes. This death by chocolate cheesecake is incredible and my chocolate pie is always requested at the holidays! And this fudge is an absolute must for sharing with friends and family.

    Close up side view of chocolate crinkle cookies stacked on top of each other with a bite missing from the top cookie

    Chocolate Crinkle Cookies

    These incredible cookies remind me of a fudgy brownie. I just love the contrast between the dark chocolate cookies and the snowy white crust of powdered sugar on these chocolate crinkle cookies. The signature crinkle on top makes these cookies look like snow-capped mountains. A perfect dessert for a white winter holiday.

    Christmas time is the best time for delicious holiday treats, and these chocolate crinkle cookies are always a hit! I love bringing these cookies to Christmas parties or to a cookie exchange. Some of my other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles, Italian Christmas cookies, or these easy no-bake cookies. You will love them!

    These easy chocolate crinkle cookies are deliciously sweet and easy to make! You will be very familiar with the ingredients and have most of them on hand. This cookie recipe is enhanced with browned butter. It gives it a more complex flavor and takes this recipe from good to great! They are so amazing! The flavor and chewy texture are out of this world.

    Cookies

    • Butter: This recipe uses browned butter to enhance the chocolate flavor even further.
    • Sugars: Granulated and brown sugar are used in this recipe. I love the combination of both!
    • Cream Cheese: Gives the best texture! I can’t wait for you to take a bite!
    • Egg: The egg binds the ingredients together.
    • Vanilla Extract: Vanilla always enhances the flavor!
    • Flour: All-purpose flour is used in this recipe.
    • Cocoa powder: Unsweetened or dutch-processed cocoa work great in this recipe.
    • Salt: Just a little bit of salt because it enhances the flavor.
    • Baking Soda and Baking Powder: The combination of these creates the perfect spread and crinkle.

    Sugar Coating

    • Granulated Sugar: This first layer of sweetness is the secret.
    • Powdered Sugar: Gives it that snow-capped look!

    Grab your kiddos and make these fun chocolate crinkle cookies for the holidays or any time of year! It’s also a favorite because this recipe is easy to follow and comes together quickly. Brown butter is truly the secret ingredient. It makes this recipe shine because it brings a toffee note that compliments the chocolate flavor. Follow the instructions below for how to make these cookies.

    Cookies

    1. Brown the Butter: To brown the butter, heat in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly because it keeps the butter from burning. 
    2. Cool the Butter: Once the butter smells nutty and turns a caramel color, then turn off the heat. This process will take about 7-9 minutes. Allow the browned butter to cool to room temperature before using. It is very important to let it cool.
    3. Preheat Oven: Preheat the oven to 350 degrees Fahrenheit then line a baking sheet with parchment paper.
    4. Mix the Egg, Sugar, and Cream Cheese: In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes. 
    5. Add Browned Butter and Vanilla: Add the cooled brown butter and vanilla extract. Continue beating until light and fluffy for an additional 2 minutes.
    6. Combine Dry Ingredients: In another mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.
    7. Add Dry Ingredients to Wet Ingredients: Add the flour mixture to the wet ingredients then mix until just combined. Be careful not to overmix.
    8. Shape the Dough: Scoop the dough then roll it into a ball with your hands. Place the rolled balls aside until you’re ready to roll in sugar. No need to refrigerate the dough.

    Sugar Coating

    1. Roll the Dough in the Sugar Coatings: Add granulated and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on the prepared pan about 2 inches apart. 
    2. Bake: Bake for 11-12 minutes. 
    3. Cool and Enjoy: Remove the baking sheet from the oven. Allow the cookies to cool before removing them from the pan. Cool for 5-10 minutes and place them on the wire rack to cool completely.
    First photo with browned butter, cream cheese, sugar, and egg mixed. Second photo of dry ingredients being sifted. Third photo of the dough combined and ready to roll.
    Rolling cookie dough in sugar then powdered sugar.

    Tips For Making Chocolate Crinkle Cookies

    Making these cookies is easy, but there are a few things to keep in mind to get them perfect every time. The sugar coating is such a fun addition to this recipe. It also results in the proper cracking of the cookie. Follow my tips below to help make your baking a success!

    • Cool the Butter: Make sure to allow the brown butter to cool before making the cookie dough. You don’t want to scramble the egg by mixing in the hot butter. This step is very important.
    • Coating Tips: I like to shape all the dough into balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.
    • Snow-Capped Cookies: Pack the powdered sugar generously. This creates a good layer of white powder after the cookies are baked. If you roll it too thin, the powdered sugar crust won’t be as prominent. You want that snow-capped look!
    • Bake Dough at Room Temperature: The dough needs to be at room temperature. This is so that the dough spreads and cracks. The spreading creates gaps on top making a crinkled look. The refrigerated cold dough won’t spread.

    Overhead view of cookies on a cooling rack and dusted with powdered sugar.

    Storing Leftover Cookies

    These chocolate crinkle cookies are so fun and delicious that you’ll want to enjoy them all through the holiday season! If you have some leftovers, here’s how to keep leftovers tasting fresh and delicious for the rest of the week! You’re going to love having them around to take to parties.

    • At Room Temperature: Store cooled cookies in an airtight container on your countertop for 3-5 days. They do not need to be refrigerated. Refrigeration is not recommended since it can make the sugar coating watery.
    • In the Freezer: The dough can be frozen for later use. I like to make it a day or weeks ahead to prepare for the holidays. When you are ready to bake, remove the dough from the freezer. Allow the dough to thaw for 20 minutes. Roll into balls then roll them in the sugar coating. Bake according to the instructions on the recipe card.

    Side view of chocolate crinkle; cookies stacked on top of each other. The cookies are on a cooling rack and surrounded by additional cookies.

    More Delicious Cookies You Will Love

    Cookies are the best because they are easy to make, easy to transport, and easy to eat. Everyone loves them as a delicious treat! There is something about cookies that says I love and care about you. So make some love today!

    Print

    Chocolate Crinkle Cookies

    Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone's favorite holiday cookie! 
    Course Dessert
    Cuisine American
    Keyword chocolate cookies, chocolate crinkle cookies, chocolate crinkles
    Prep Time 25 minutes
    Cook Time 12 minutes
    Total Time 37 minutes
    Servings 18 cookies
    Calories 150kcal
    Author Alyssa Rivers

    Ingredients

    Cookies

    • 1/2 cup browned butter
    • ¼ cup granulated sugar
    • ½ cup brown sugar, lightly packed
    • 4 ounces cream cheese, room temperature
    • 1 large egg, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup flour
    • ½ cup cocoa powder
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon kosher salt

    Sugar Coating

    • 2 tablespoon granulated sugar
    • ⅓ cup powdered sugar, sifted

    Instructions

    Cookies

    • To make brown butter, heat unsalted butter in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning.
    • Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7-9 minutes. Allow brown butter to cool to room temperature before using.
    • Preheat the oven to 350 degrees Fahrenheit.
    • In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes.
    • Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
    • In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt.
    • Add the flour mixture to the wet ingredients and stir until incorporated.
    • Use a medium cookie scoop to scoop the cookie dough. Roll the dough into a ball with your hands. Place the rolled balls aside until you're ready to roll in sugar. The dough does not need to be refrigerated.

    Sugar Coating and Baking

    • Add the granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheet about 2 inches apart.
    • Bake the cookies for 11-12 minutes.
    • Remove the baking sheet from the oven and place it on a wire rack to cool for 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.

    Notes

    Browned butter adds a delightful flavor to the cookies but it’s not for everyone. If you want to you can substitute it for regular room-temperature unsalted butter.

     

    Originally Posted on December 23, 2019

    Updated on December 26, 2022



    Nutrition

    Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Calcium: 23mg | Iron: 1mg