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  • Rotel Dip

    Rotel Dip

    This amazing Rotel Dip is the easiest and most delectable dip for any occasion! Perfectly spiced hamburger, creamy cheese, and full flavored Rotel tomatoes combine in this quick appetizer that everyone will love.

    Everyone loves a fabulous dip, there’s just something about taking crackers, veggies, or chips and dipping them into something creamy, cheesy, and full of flavor. For more dips try this Insanely Delicious Hot Crab Dip, everyone’s favorite Loaded Creamy Ranch Dip, or this quick and easy 5 Minute Million Dollar Dip. 

    Creamy, spicy Rotel Dip with corn chips.

    Rotel Dip Recipe

    This dip couldn’t be any easier or faster. When you need a fast dip with tons of flavor, this is the winner! Rotel is canned tomatoes with green chilies, which adds just a touch of spice.  I use taco seasoning to create more of that Mexican flare, but you can make this dish your own. It is SO creamy and delicious, I can’t stop myself from eating it! And the fact that it’s so easy to make means you can whip this up whenever you need to.

    Make this for your next party, I promise your guests will love it! I have made this so many times, and it seriously never gets old. There’s just something perfect about creamy cheese, warm spices, and a pop of flavor from fresh veggies. It’s even perfect on a charcuterie board or served with your homemade air fryer tortilla chips. Any way you serve it, I guarantee your guests are going to love it!

    Ingredients

    With only 4 ingredients this couldn’t be easier! All the ingredients can be found at your local grocery store. You can switch up this recipe in so many different ways, you are going to love all of the combinations! You can find the exact measurements below in the recipe card.

    • Hamburger: I like to use lean ground beef.
    • Taco Seasoning: I love my homemade Taco Seasoning, but you can also use store-bought.
    • Rotel Tomatoes: This is diced canned tomatoes with green chilies. Do not drain the can, you want all of those juices!
    • Velveeta Cheese: Velveeta is processed cheese. I know it’s not for everyone, which is why I have a substitution down below.
    Mixing hamburger, cheese, spices and tomatoes for an amazing dip.

    How to Make Rotel Dip

    This dip is made all in the same pot, which is why it’s so easy to make and clean up. I’m in love with quick and easy crowd pleasing dishes! Done in no time and served warm, you’ll be the hero of appetizers.

    1. Crumble: In a medium-sized skillet gook the ground beef, crumbling as it cooks. Cook till no longer pink. Drain the excess grease.
    2. Add:  Add in the taco seasoning, tomatoes, and cheese. Stir till melted. Remember not to drain the tomatoes, you’ll want the juices to help keep it the right consistency.
    3. Serve: Pour dip into desired serving dish and serve warm.

    Crockpot Rotel Dip

    Rotel dip is simple to make in the slow cooker! I prefer this dip warm because as it cools it thickens. So even if you make it on the stovetop, serving it in a crock pot to keep warm during the party is such a great idea.

    • Crockpot Rotel Dip: To make cheese dip in the Slow Cooker first brown, crumble and drain the meat in a pan on the stovetop. Add it to the slow cooker. Then add the rest of the ingredients and turn on low for 2-3 hours, until everything is melted and smooth. Serve immediately or keep warm in the slow cooker. It’s that simple!

    Tips and Variations for Rotel Cheese Dip

    I love this dip because it’s so versatile. You can vary it to your liking, and do so without adding tons of other ingredients. Here are some of the ways I’ve made this dip that I think you will love! You seriously can’t go wrong when making this dip because every way I’ve made it has been a hit!

    • Alternative Proteins: I like to use ground turkey or chicken sometimes instead of ground beef. Spice it up with chorizo. Make it vegetarian by leaving out the meat, or using beans instead!
    • Adding Flavors: For a bit more bite, add chopped onions and sauté them. Add minced garlic too. There are so many different ways to spice this dish up. Add dashes of your favorite hot sauce, or add some crushed red pepper or jarred jalapeños. I love adding either chipotle chili powder or a teaspoon of chipotle chilis in adobo sauce. Or salsa is a great way to switch things up!
    • Tomatoes: You can sometimes find Rotel tomatoes in mild, medium, and hot. Use the heat level you and your family want. Do not drain the tomatoes. Add fresh tomatoes to garnish if you desire.
    • Use Another Cheese: If you’d prefer not to use Velveeta, you can use 8 oz cream cheese cut up. If you use cream cheese add some sharp shredded cheese for extra flavor.
    • Thin It Out: If you notice your dip is too thick (no one likes to break their chips in the dip). Thin it out with some milk a tablespoon at a time till it reaches the desired consistency.
    • What to Serve Dip With: If you are looking for ideas, some of my favorite things to dip in Rotel dip are corn chips, pita chips, crackers, pretzels, breadsticks, and veggies!

    Using a corn chip to dip into the Rotel Dip.

    Storing Leftovers

    This Rotel dip is amazing because it makes great leftovers! You can store it in the fridge or freezer, and the reheat is so easy.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to one week.
    • In the Freezer: Store leftovers in an airtight container or Ziploc bag and freeze for up to two months.

    More Munchable Appetizers

    It’s been appetizer season lately. With parties, holidays, and games to watch we’re in full swing! The best thing about appetizers is you don’t have to have a party to make them. They are great as a snack when you are in the mood, or just because you are craving them! Here are some of my favorite crave-able appetizers.

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    Rotel Dip

    This amazing Rotel Dip is the easiest and most delectable dip for any occasion! Perfectly spiced hamburger, creamy cheese and full flavored Rotel tomatoes combine in this quick appetizer that everyone will love.
    Course Appetizer, Snack
    Cuisine American
    Keyword rotel dip, rotel dip recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 12 People
    Calories 141kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pound lean ground beef
    • 2 Tablespoons Homemade Taco Seasoning
    • 10 ounce can Rotel tomatoes
    • 16 ounce Velveeta Cheese Processed Cheese, cubed

    Instructions

    • In a medium sized skillet over medium high heat cook and crumble the ground beef until no longer pink. Drain excess grease.
    • Add in the taco seasoning, Rotel tomatoes, and velveeta cheese. Stir until melted. Pour into desired serving dish and serve.

    Notes

    Originally Posted Dec 30, 2020

    Updated Dec 26, 2022

    Nutrition

    Calories: 141kcal | Carbohydrates: 6g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 659mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 1mg
  • Pie Crust Cookies

    Pie Crust Cookies

    Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 

    We LOVE pie at our house and we have so many favorite flavors that we make year-round. I always use my Grandma’s pie crust recipe. My kids love this strawberry pie in the Springtime, and this chocolate pie for the holidays.

    Close view of pie crust cookies on a small stone plate. Cookie cutters and cinnamon sugar are next to the plate.

    What Are Pie Crust Cookies?

    No more throwing away the extra pie crust that you have left over! Simply roll the dough out and bake it into airy and tender cookies that melt in your mouth. The buttery flakey cookies are sprinkled with cinnamon and sugar. I also love to drizzle warm cookies with a sweet glaze. You won’t be able to stop eating them!

    Cookies are my love language! I could eat any cookie, any flavor, any time of day. Making cookies to share with my family and friends is one of my favorite things to do. I have some go-to recipes that never disappoint. Try my amazing cream cheese snickerdoodles, these easy no-bake cookies, or my classic chocolate chip cookies.

    Ingredients For Easy Cookies

    These simple pie crust cookies are the easiest cookies you will ever make! Four simple ingredients, that’s all it takes. All you need is the store-bought crust then you’re all set. You can definitely make your own pie crust from scratch, but using the scraps from leftover pie dough is a win-win! It makes a lot, so be prepared to eat them all. You will love how fast and easily these cookies come together.

    • Pie Crust: Leftover pie crust makes this easy, but you can use any pie crust recipe if you make your own.
    • Butter: Melted butter adds a more delicious buttery flavor.
    • Sugar: Sugar to add sweetness because plain pie crust is pretty bland.
    • Cinnamon: Cinnamon adds yummy flavor!

    Pie Crust Cookies Recipe

    Grab your kiddos and make these fun pie crust cookies for the holidays or any time of year! This recipe is easy to follow and comes together quickly. Follow my easy instructions below for how to make these cookies. They are so adorable and delicious!

    1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.
    2. Roll Out the Pie Crust: Lightly sprinkle flour on the counter then roll out the pie crust until it’s about ¼ inch thick.
    3. Cut Shapes: Cut shapes out of the dough using cookie cutters, but you can also use a knife to cut if needed.
    4. Place Cookies on the Prepared Pan: Place them on the prepared baking sheet. 
    5. Repeat Steps: Continue to gather the leftover crust, roll it together into a ball, then roll it out onto a floured surface again to cut more shapes. Repeat this process until you have no dough left.
    6. Brush With Butter: Using a pastry brush, brush the melted butter across the top of the pie crust shapes. 
    7. Sprinkle With Cinnamon and Sugar: In a small bowl mix together the sugar and cinnamon then sprinkle it evenly across the buttered shapes.
    8. Bake: Bake for 8-10 minutes, until cookies are a light golden brown. Bake time varies with the size of your cookies.
    First photo of pie crust cookies cut out in shapes. Second photo of butter and sugar mixture next to the baking sheet of cookies. Third photo of pie crust cookies dusted with cinnamon and sugar.

    How to Serve Pie Crust Cookies

    These darling little cookies are so versatile and can be enjoyed in many fun ways! I love to serve them in several ways. Here are some of my ideas for serving pie crust cookies. Everyone will love them!

    • As a Topping: Top any dessert with pie crust cookies. On top of a pie, ice cream, or pudding would be delicious!
    • Serve With a Sauce: Dip these cookies into a caramel or chocolate sauce. But watch out because you won’t be able to stop!
    • Cut Into Any Shape: I love making these cookies for every party. Holidays, baby showers, the possibilities are endless. I also like to use letter cookie cutters to spell my kids’ names on top of their cakes!
    • Spice Variations: You can spice them up any way you’d like. Cinnamon sugar is classic, but cardamom, ginger, nutmeg, or allspice are delicious additions.

    Top view of pie crust cookies on parchment paper.

    Storing Leftover Cookies

    These perfect little cookies are great to make ahead of time. They are easy to make but just as easy to store. I love making a big batch of these cookies because they are great for parties and make a lot. My kids love to help make fun shapes and your kids will too!

    • At Room Temperature: Place the cooled cookies in an airtight container. Store at room temperature for up to three days. 
    • In the Freezer: Leftover pie crust cookies freeze very well! Place the cooled cookies in an airtight container. Store in the freezer for up to three months. 

    Close view of pie crust cookies on a small stone plate. A cookie is being lifted off the plate.

    Delicious Recipes Using Pie Crust

    Pie crust can be used for more than just pie! I love how versatile it is and that you can use it for both savory and sweet recipes! I always keep store bought pie dough on hand for when I’m in a pinch. When I don’t have the time to make homemade pie crust, pre-made crust is great. You are definitely going to want to try some of these recipes!

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    Pie Crust Cookies

    Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 
    Course Dessert
    Keyword pie crust cookies
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 15
    Calories 86kcal
    Author Alyssa Rivers

    Ingredients

    • 1 pie crust, of your choosing
    • 3 tablespoons butter, melted
    • ¼ cup sugar
    • 1 tablespoon cinnamon

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
    • On a lightly floured surface, roll out the pie crust until it’s about ¼ inch thick.
    • Cut shapes out of the dough using cookie cutters. You can also use a knife to cut if needed. 
    • Place them on the prepared baking sheet.
    • Continue to gather the leftover crust, roll it together into a ball, then roll it out onto a floured surface again to cut more shapes. You can repeat this process until you have no dough left.
    • Using a basting brush, brush the melted butter across the top of the pie crust shapes.
    • In a small bowl mix together the sugar and cinnamon. Sprinkle it evenly across the buttered shapes.
    • Bake for 8-10 minutes, until cookies are a light golden brown. Bake time can vary with the size of your cookies.

    Notes

     

     

    Nutrition

    Serving: 2cookies | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.3mg
  • Eggnog Cookies

    Eggnog Cookies

    These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!

    Eggnog cookies are the perfect addition to your holiday cookie repertoire. You’ll have to try my traditional Italian Christmas cookies, snow kiss cookies, and of course my homemade Danish butter cookies, for sweet treats all season long.

    A stack of 4 eggnog cookies stacked on top of each other.

    Eggnog Cookies Recipe

    When eggnog shows up on the grocery store shelves you know the holidays have arrived! Eggnog’s distinct taste and creaminess is delectable. I know some people don’t like eggnog but once they try one of these cookies they’ll be a believer. The eggnog flavor is very subtle and wonderfully balanced with the cinnamon and nutmeg. The cookies themselves are so soft and the glaze on top is divine! My thighs will be thankful that I gave some of these away, but geez it was a hard thing to do!

    Super easy to make, these cookies are delicious with a tender crumb and a soft and chewy center. The eggnog glaze gives the cookies that extra special look as well as another delicate kick of eggnog flavor. Even my husband who hates eggnog loved these cookies. The taste just screams Christmas. Grab a mug of peppermint hot chocolate, cozy up on the couch, and eat these to your heart’s content. You’ll thank me later.

    Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so there will be plenty leftover to drink! You can even use the leftovers in these eggnog meltaways or glazed eggnog pound cake. So good!! Note: all measurements can be found below in the recipe card.

    • Flour: All-purpose flour works great here! Make sure you measure out your flour to keep your cookies from turning out dry.
    • Baking Powder: Makes your eggnog cookies rise properly in the oven.
    • Nutmeg: A classic holiday spice!
    • Cinnamon: Adds a nice complimentary taste to the nutmeg.
    • White Sugar: Regular granulated sugar will give your cookies the perfect sweetness.
    • Butter: You’ll want your butter to be softened but not melted. This way, it will mix into the cookie dough more easily.
    • Eggnog: You can use light or full-fat eggnog.
    • Vanilla: Adds a nice mellow flavor. Replace with eggnog extract for extra flavor.
    • Egg Yolks: Yes you read that right, just the yolks.

    Eggnog Glaze

    • Powdered Sugar: Sift your powdered sugar to reduce lumps.
    • Eggnog: Add slowly to the powdered sugar to get the perfect smooth consistency.

    Let’s Make Eggnog Cookies!

    These eggnog cookies are so quick and easy to make! Adding eggnog drizzle and sprinkling them with a touch of nutmeg gives them that elegant look, besides a touch of extra flavor. These are going to be a new family favorite. If you haven’t figured out a dessert for Christmas dinner, these cookies are the perfect choice!

    1. Preheat Oven: Preheat your oven to 300 degrees.
    2. Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg.  Set aside.
    3. Butter Mixture: Cream sugar and butter together in mixing bowl.
    4. Mix Wet Ingredients: Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
    5. Combine: Add the flour mixture and beat at low speed until combined.  Do not over-mix.
    6. Add to Baking Sheet: Use a cookie scoop or spoon onto ungreased cookie sheet and sprinkle the cookies with nutmeg.
    7. Bake: Bake 15-18 minutes (mine took 17) until the edges are lightly brown.
    8. Prepare Glaze: While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
    9. Add Glaze and Serve: Drizzle the glaze over your cookies and devour!
    4-photo collage of cookie dough being prepared and added to a baking sheet.

    Tips and Tricks

    Making cookies is pretty easy, but I know it can also be tricky to get them just right. Often it’s just a matter of making sure you do a few simple things to perfect them. Here are a few tips and tricks that have really helped me!

    • The Cookie Sheet: One of the biggest mistakes when making cookies, is spraying the cookie sheet with non-stick cooking spray. Unless a recipe tells you specifically to grease a cookie sheet, don’t. The fat in the cookies will melt while the cookies cook and spread on their own. If you spray it they’ll spread too much and become flat and overbaked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy cleanup.
    • Measure: Measure your ingredients precisely. Getting too much or too little of an ingredient can alter the texture and taste. Especially when it comes to the fat or the flour. Spoon flour into a measuring cup and level with a table knife to get it just right. When it comes to the fat in cookies, whether it’s oil, shortening, or butter, follow the instructions. Melted, softened, or chilled will all affect the outcome of your cookies.
    • Mix: Follow the recipe’s instructions when it comes to mixing. Cream the butter and sugar but don’t over-mix your cookie dough. This can cause too much air to form in the dough which will cause the eggnog cookies to collapse while they bake.

    Top-down view of cookies on a cooling rack.

    Storing Leftover Eggnog Cookies

    I doubt you’ll have leftovers of these tasty eggnog cookies, but if you do, here’s how to keep them tasting fresh!

    • In the Fridge: Store leftover cookies in an airtight container for 3-4 days. I recommend letting them come to room temperature before you serve them so they’re not hard.

    Closeup of eggnog cookies stacked on top of each other. One has a bite taken out of it.

    Looking for More Eggnog Desserts?

    Eggnog lovers, meet your new favorite recipes. These desserts are all packed with creamy eggnog flavor and warm holiday spices! If these don’t put you in the Christmas spirit, I don’t know what will! They’re the perfect addition to any holiday dinner table.

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    Eggnog Cookies

    These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!
    Course Dessert, Snack
    Cuisine American
    Keyword eggnog cookie recipe, eggnog cookies, eggnog cookies recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 24 cookies
    Calories 64kcal
    Author Alyssa Rivers

    Ingredients

    • 2 1/2 cups flour
    • 1 teaspoon baking powder
    • 2 teaspoon nutmeg
    • 1/2 teaspoon cinnamon
    • 1 1/4 cups white sugar
    • 1/2 cup butter softened
    • 1/2 cup eggnog
    • 1 teaspoon vanilla extract
    • 2 egg yolks

    Eggnog Glaze:

    • 1 ½ cup powdered sugar
    • 3 tablespoons eggnog

    Instructions

    • Preheat your oven to 300 degrees.
    • Combine the flour, baking powder, cinnamon and nutmeg.  Set aside.
    • Cream sugar and butter together in mixing bowl.
    • Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
    • Add the flour mixture and beat at low speed until combined.  Do not over-mix.
    • Spoon onto ungreased cookie sheet or parchment paper and sprinkle the cookies with nutmeg.
    • Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
    • While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
    • Drizzle the glaze over your cookies and devour!

    Notes

    Originally posted on November 30, 2012

    Updated on December 23, 2022

    Nutrition

    Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
  • Italian Charcuterie Board

    Italian Charcuterie Board

    This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!

    Charcuterie boards are the perfect thing to make for any party or special day! It is full of hearty meats and cheeses that keep guests satisfied and the conversation flowing. I am in love with all of the different kinds of boards you can put together, like this adorable Halloween Hocus Pocus board, or this perfect for Christmas wreath-shaped charcuterie board. This simple charcuterie board is a great place to start if you are putting together your first one!

    An overview of the Italian charcuterie board with an assortment of meats, cheeses, nuts, and fruits.

    Italian Charcuterie Board

    The first time I had a charcuterie board was at a nice restaurant and I didn’t even know how to pronounce it. I thought it was too fancy for me to make at home, and forgot all about it. Then I went to a friends party and there was a charcuterie board! It looked so cute and was full of things I couldn’t wait to dive into. I realized how easy they really were to make at home and have been hooked ever since! I’ve even gotten into veggie boards and dessert boards because honestly things just look so yummy on a board!

    This Italian charcuterie board definitely lives up to it’s name. It has a cute little Caprese salad on it, and plenty of cured meats and yummy cheeses. I’ve included all of the steps you need to get started, as well as some ideas of what fruits, nuts, meats, and cheeses to use! The great thing about charcuterie boards, though, is that you can really put whatever you want on it! So feel free to swap out any of the items below.

    Let’s Start with Caprese Salad

    What is a Caprese salad? Only the best salad ever! It’s just mozzarella, tomato, fresh basil, and balsamic glaze. It is seriously the best salad out there and the perfect way to start your Italian charcuterie board. You could do it front and center, or you can put it off to the side like I did. It was one of the things we ate first so I put it off to the side for that reason. I knew it would disappear fast!

    A close up on the caprese salad and crostini.

    Adding Olives to Italian Charcuterie

    You know if it’s an Italian charcuterie board, you HAVE to have some olives on there! I like to get olives that are in jars rather than cans because the ones in the jars actually stay good longer. I prefer Kalamata and green olives, but you could choose whatever you like best. If you don’t like olives, artichokes are a great substitute!

    • Kalamata Olives
    • Green Olives
    A close up of the Italian charcuterie board with grapes, mangoes, cheeses, and crackers.

    Meats and Cheeses

    This is one of the most important elements on your Italian charcuterie board. You have to have some yummy cured meats and flavorful cheeses. Salami is a cured and aged sausage that has lots of seasoning to it, which means it’s full of flavor. I also love Prosciutto because it’s really fatty and cut really thinly. You could use coppa or ham! It’s a different taste and texture than the salami and it makes for a great mix of flavors. The cheese can be slices, cubes, or creamy. It’s great to have a salty option, like pecorino. It’s a hard cheese that has so much flavor! You could try any cheese you like, and then maybe pick up a cheese you’ve never tried before like burrata. You could also stick to the basics like parmesan or cheddar.

    Meats

    • Black Pepper Salami
    • Spicy Calabrese Dry Salami
    • Prosciutto di Parma

    Cheeses

    • Pecorino Romano
    • Gorgonzola Mountain
    A hand grabbing some meat from the charcuterie board.

    Fruits and Nuts

    I like to call this the miscellaneous section! This is the part where you can really have fun with putting things on your Italian charcuterie board. I like to include nuts because I know my family will eat them. I also add crackers and crostini because they go great with cheese and meat. And then don’t forget to add some fresh and dried fruits! These are a nice break from all of the salty and savory items on your board. I love grapes, dried apricots, dried mangos, and raisins. You can really add whatever you want here because it’s your board!

    Fruits

    • Dried Apricots
    • Dried Mango
    • Grapes

    Nuts and Crackers

    • Almonds
    • Variety of Crackers
    • Crostini

    Putting Your Italian Charcuterie Board Together

    Now it’s time to put everything on the board! This is the fun part because you really get to think about what would look nice together and how you want people to pick things up. I like to put things I know will definitely get eaten on the outside, and then people can work their way to the center. You will want to put things that can roll around in a bowl, like olives or loose grapes. Then you can even make a few salami roses to make your board look fancy. Just have fun with it, and as long as you like the things on the platter you will love eating it!

    1. Make Caprese: On a large charcuterie board place the Caprese along the side of the board. Drizzle with balsamic glaze.
    2. Add Bowls and Olives: Place your small bowls with the olives. Then arrange your meats on the board.
    3. Add Cheese and Fruit: Add in the cheese and dried fruit.
    4. Fill in Gaps: Fill the rest of the board in with crackers, and then nuts.

    Other Party Snacks to Try

    I love a good party snack. It’s fun to be able to try lots of different foods throughout the night. I have a great collection of party dishes that always impress my guests, I think you are going to want to try at least one of these recipes at your next get together!

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    Italian Charcuterie Board

    This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!
    Course Appetizer
    Cuisine Italian American
    Keyword 15 minute, charcuterie board, Italian charcuterie board
    Prep Time 15 minutes
    Cook Time 0 minutes
    Total Time 15 minutes
    Servings 6 people
    Author Alyssa Rivers

    Ingredients

    Caprese:

    • tomato
    • Fresh Sliced Mozzarella
    • fresh basil
    • balsamic glaze

    Olives:

    • Kalamata Olives
    • Green Olives

    Meats:

    • Black Pepper Salami
    • Spicy Calabrese Dry Salami
    • Prosciutto di parma

    Cheese:

    • Pecorino Romano
    • Gorgonzola Mountain

    Fruits:

    • Dried Apricots
    • Dried Mango
    • Grapes

    Nuts:

    • Almonds
    • Variety of Crackers
    • Crostini

    Instructions

    • On a large charcuterie board place the caprese along the side of the board. Drizzle with balsamic glaze.
    • Place your small bowls with the olives. Arrange your meats on the board.
    • Add in the cheese and dried fruit.
    • Fill the rest of the board in with crackers, and nuts.
  • Best Ever German Oven Pancakes

    Best Ever German Oven Pancakes

    German Pancakes are a hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!

    We love a good classic breakfast at our house. Try this Breakfast Casserole,  these delicious Quick 45 Minute Cinnamon Rolls, or my Grandma’s Perfect Fluffy Pancakes for a breakfast the family won’t be able to get enough of!

    German pancake in a frying pan with a variety of berries overtop.

    German Pancakes Recipe

    Breakfast is always a struggle at our house because mornings are always so busy! I love to surprise the kiddos with a delicious and hot breakfast at least once a week before school. That is why we love German pancakes at our house. They only take 5 minutes of prep with ingredients that you have on hand. This breakfast is totally doable, even for the busiest families!

    My kids love to watch things baking in the oven and this recipe is the best to watch! As the german pancakes bake in the oven, they get puffy and golden. Once we take them out, I love sprinkling them with some powdered sugar and topping them with some syrup and berries. But the best part about pancakes is that you can make them however you like!

    Are German Pancakes really from Germany?

    German Pancakes or Dutch Baby Pancakes are not German Pancakes the way they are prepared in Germany. The American “German Pancakes” are more like a popover, either entirely baked in the oven or started in a pan and finished in the oven.

    German over pancake with fruit and syrup being poured overtop.

    German Puff Pancakes Ingredients

    If you haven’t tried this classic breakfast, you need to make it. We absolutely love it at our house, and it is so fun and easy to make! It is sure to be a huge hit with family or guests!

    • Flour: All-purpose flour is best for it to thicken.
    • Eggs: This helps with the form and taste of the pancake.
    • Milk: This helps make the batter creamy and smooth.
    • Butter: Melt the butter before adding it to the batter.
    • Sugar: The sugar sweetens the pancakes up!
    • Salt: Just a pinch will help it rise.

    How to Make German Pancakes from Scratch?

    Make this German pancake recipe even easier by adding the batter to a blender for about 30 seconds. Start with blending the wet ingredients together first and then add the dry ingredients until they are smooth. Once the lumps are out, place the batter in the cast iron skillet.

    1. Whisk Together: Preheat oven to 450 degrees. In a medium-sized bowl, whisk the eggs, milk, melted butter, salt, and sugar. Add the flour and stir until incorporated, being careful not to overmix.
    2. Bake in a Skillet: Add one tablespoon of melted butter to the bottom of a 9 or 11-inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.
    The process of making German pancakes in each photo. First whisk together eggs, add flour and other ingredients then butter a pan and pour the batter into the pan.

    Tips and Tricks

    The best thing about baking German pancakes is watching them rise up and over the pan while baking in the oven. Getting that nice fluffy texture and high rise takes a few tips and tricks to make the perfect German pancakes.

    • Eggs: Fresh eggs are best! Taking the time to whisk each egg individually will also help fluff up the pancake. This does take extra time but can be so worth it!
    • Flour: For best results, use all-purpose flour to help with the rise and thickness of each pancake.
    • Preheating the pan: Before adding the batter to the pan, it helps to melt butter ahead of time to help the pancake rise. The butter will help as a non-stick agent, which creates a taller rise and also keeps the pancake from sticking to the pan.
    • Golden Brown Color: German pancakes are a little tricky to know whether they are done. As it is baking in the oven, the sides of the pancake will rise about 1 to 2 inches and even creep over the top of the skillet. Once the edges and top of the German pancake is nice and golden brown, you know to remove the pancake from the oven. The middle of the pancake will be a yellow egg color. Once the pancake is removed from the oven, in a short amount of time, the German oven pancake will fall a bit. This happens as it is cooling.

    Optional Toppings to Try

    Traditionally adding syrup or sprinkling powdered sugar are always popular choices. Once the German pancake is baked and ready to serve, add your favorite toppings and create a delicious breakfast everyone will love.

    • Syrup: Buttermilk syrup or any berry syrup.
    • Jam: Strawberry jam is my favorite!
    • Fresh Berries: Raspberries, strawberries, and blueberries go together so well and balance out the sweet flavor of German pancakes.
    • Powdered Sugar: Sprinkle some powdered sugar over the top!
    • Chocolate Chips: Add the chocolate chips right on top of the pancake while it is warm.
    • Cinnamon Sugar: A little more sweetness!
    • Nutella: This adds a delicious, chocolatey taste!

    More Delicious Breakfast Ideas

    Breakfast might just be the best meal of the day! It can be sweet, savory or anything in between! I’ve gathered up a few more of my very favorite breakfast recipes that you must try. You’re entire family will love them!

    Print

    German Oven Pancake

    A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
    Course Breakfast
    Cuisine German
    Keyword german oven pancake, german pancakes
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Servings 4 People
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup all purpose flour
    • 3 large eggs
    • 1/2 cup milk
    • 3 tablespoons melted butter divided
    • 1 tablespoon sugar
    • 1/4 teaspoon of salt

    Instructions

    • Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
    • Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

    Video

    Notes

    Updated on December 22, 2022

    Originally Posted on March 21, 2019

    Nutrition

    Calories: 212kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 138mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 490IU | Calcium: 55mg | Iron: 1mg
  • Stollen Bread

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It’s a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.

    I love German food and trying to recreate it at home! A few more recipes you’ll have to try out: pork schnitzel, German oven pancakes, and this German potato salad! (It’s one of my favorite sides!)

    Hero image of sliced stollen bread on a wooden board.

    German Christmas Fruit Loaf (Christstollen)

    This holiday season, swap out your traditional fruit cake for this tasty German version! Translated, “stollen” means fruit loaf. These are eaten all year round, but in December they’re called Christstollen. Stollen bread is soft with the perfect chew. Similar to a fruit cake, it’s also loaded with cranberries, raisins, and candied citrus for delicious fruity flavor!

    What really makes stollen good, though, is its tasty almond filling. I use almond paste in this recipe, but it’s also commonly made with marzipan! Stollen is the perfect combination of flavors and textures. It’s sweet, nutty, and fruity! You’ve got to give this delicious German pastry a try for Christmas. It may just become a new family tradition!

    What You’ll Need to Make Stollen

    I’ve broken this list of ingredients up into a few different parts so it’s easier to organize. If you can’t find almond paste at your local grocery store, check out my tips section below on how to make it at home.

    Fruit and Nut Mixture

    • Dried Fruits: In my stollen bread I used dried cranberries and golden raisins for the perfect combination of tart and sweet.
    • Candied Citrus: I used both candied orange and lemon peel. If you can’t find these in-store, use my recipe here to make them from scratch!
    • Slivered Almonds: Adds a little extra nuttiness to the stollen.
    • Dark Rum: Added for extra flavor.

    Bread

    • Milk: I always like to use whole milk for bread because the fat content makes it soft and tender. Be sure to use milk that’s warm to help activate the yeast!
    • Yeast: I used active dry yeast.
    • Sugar: Just regular granulated sugar works great to sweeten up the dough.
    • Bread Flour: Bread flour has a higher protein content than all-purpose flour, so it produces more gluten and gives your stollen more chew.
    • Large Egg: Binds all of the ingredients together!
    • Softened Butter: I used unsalted butter because we add salt separately.
    • Vanilla: Vanilla and sweet breads go hand-in-hand! Add some in for an extra pop of flavor.
    • Lemon Zest: I add lemon zest for a touch of zesty flavor.
    • Salt: Keeps your stollen from tasting bland.
    • Spices: No Christmas bread is complete without spice! I used cardamom, nutmeg, and cinnamon for the perfect holiday flavor.

    Almond Filling

    • Almond Paste: For the filling of the stollen. You can also use marzipan instead. If you can’t find either at the store, you can make it from scratch using my instructions below.

    Garnish

    • Melted Butter: Nothing compares to a little melted butter brushed on top of homemade bread!
    • Powdered Sugar: Stollen is traditionally made with powdered sugar dusted on top, but you can omit this if you want your bread to be less sweet.

    How to Make Almond Paste

    If you can’t find almond paste or marzipan at the store, don’t worry! It’s really easy to make at home. All you need are a few simple ingredients and a food processor. Add 1 1/2 cups whole almonds, 1 1/2 cups powdered sugar, one egg white, and blend until you reach a paste-like consistency.

    6-photo collage of dough being prepared.

    How to Make Stollen Bread

    I know all the instructions may be intimidating, but making stollen is actually pretty simple! It just takes a little time and patience to get your dough right.

    Preparing the Fruit and Nut Mixture

    1. Combine Ingredients: Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum.
    2. Soak in Rum: Allow the mixture to soak, stirring occasionally until you are ready to use it.

    Making the Dough

    1. Activate Yeast: In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    2. Combine: Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    3. Mix: Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    4. Proof: Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    5. Create Bread Forms: While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    6. Shape and Fold: When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Then work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    Almond filling being added to the stollen and baked.

    Adding Filling and Baking

    1. Add Almond Filling: Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    2. Shape and Proof: Stretch the dough over the almond paste and secure your seam on the side of the loaf. The seam is baked on the side of the loaf to create the classic stollen bread form. Be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over-proofed.
    3. Bake: Once the loaves are ready, bake them at 350° Fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° Fahrenheit.
    4. Add Topping: Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.
    Top-down view of stollen, sliced into 2 pieces.

    Tips for Making the Best Stollen

    Here are a few of my tips and tricks for making stollen! It’s really easy to customize. You’re going to love making it for the holidays!

    • Use Orange Juice in Place of Rum: The alcohol in the rum you soak the fruit and nuts in will bake out, but if you are not comfortable using rum you can use orange juice as a substitute.
    • Swapping Out Almond Paste for Marzipan: You can use marzipan instead of almond paste, I just prefer the almond paste personally.
    • How to Make Candied Citrus: If you need to make your own candied orange and lemon peel like I did follow these steps: chop up ½ cup lemon peel and ½ cup orange peel and put into a large saucepan with 1 ½ cup sugar and ½ cup water, bring to a boil, stirring constantly. Reduce the temperature to low and allow the mixture to simmer for about 10 minutes, stirring occasionally. Remove from heat and allow to cool to room temperature before using in your bread recipe.

    A loaf of stollen on a wooden board.

    How Long Does Stollen Last?

    This loaf is best made the night before you intend to serve it so it has plenty of time to cool down. Enjoy within a few days. It can be stored covered at room temperature for up to a week, and in the freezer for 3 months, although I recommend eating it fresh!

    • At Room Temperature: Store stollen in an airtight container. It will stay fresh for up to 1 week!
    • In the Freezer: Store stollen in an airtight container or freezer bag for up to 3 months. Thaw overnight in the fridge before reheating.

    Front view of stollen with a slice being picked up.

    More Christmas Bread Recipes

    There’s no better time to make homemade bread than for the holidays. Here are a few more recipes to make your stomach happy and fill your kitchen with the amazing smell of homemade bread. If you love bread as much as I do, you’re going to want to check out my full list of bread recipes here!

    Print

    Stollen Bread

    This traditional German stollen bread is the perfect treat for the holidays! It's a delicious sweet bread filled with cranberries, raisins, candied citrus, and a luscious almond filling.
    Course Bread, Dessert
    Cuisine German
    Keyword christstollen, stollen, stollen bread
    Prep Time 2 hours
    Cook Time 50 minutes
    Total Time 2 hours 50 minutes
    Servings 6
    Calories 993kcal
    Author Alyssa Rivers

    Ingredients

    Fruit and Nut Mixture

    • ½ cup dried cranberries
    • ½ cup golden raisins
    • ¼ cup candied lemon peel
    • ¼ cup candied orange peel
    • ⅓ cup slivered almonds
    • ⅓ cup dark rum

    Bread

    • 1 cup whole milk warm
    • 2 ¼ teaspoon active dry yeast one package
    • 2 tablespoons sugar
    • 3-4 cups bread flour
    • 1 large egg
    • 1 cup unsalted butter softened
    • 1 tablespoon vanilla
    • 1 tablespoon lemon zest
    • 2 teaspoons salt
    • 1 teaspoon cardamom
    • 1 teaspoon nutmeg
    • ½ teaspoon cinnamon

    Almond Filling

    • 1 cup almond paste

    Garnish

    • 4 tablespoons butter melted
    • ⅓  cup powdered sugar

    Instructions

    Preparing the Fruit and Nut Mixture

    • Prepare the fruit and nut mixture by combining dried cranberries, raisins, candied fruit peels, almonds, and rum. Allow the mixture to soak, stirring occasionally until you are ready to use it.

    For the Dough

    • In the bowl of a stand mixer combine your milk, yeast, and sugar. Let the mixture rest for about 5 minutes, it should become bubbly as the yeast activates.
    • Add to the bowl 3 cups of your bread flour, egg, butter, vanilla, lemon zest, salt, cardamom, nutmeg, and cinnamon.
    • Using the dough hook attachment mix the dough on low speed to incorporate all the ingredients and bring the dough together. Once dough has come together, if it is too sticky and wet, add more bread flour ¼ cup at a time. Then allow it to mix for a few more minutes on low speed. Increase speed to medium high and mix for about 3-5 minutes, this will develop the gluten.
    • Remove dough from mixer and place in a lightly greased bowl and cover to proof until it has doubled in size, about 45 minutes to an hour.
    • While the dough is resting, create two rectangular forms with tin foil and place them on a sheet of parchment paper, these will help the stollen bread to keep it’s shape while baking. If you have stollen bread forms you can use those.
    • When dough has doubled in size, dump out onto a lightly floured surface and pound to degas. Fold in your fruit and nut mixture, straining out any excess juice beforehand. Work the dough until the fruit and nut mixture is evenly distributed throughout the dough. Allow the dough to rest, covered in the bowl for another 10 minutes.
    • Dump the dough back onto a lightly floured surface and cut it into two equal halves. Stretch each half into a rectangle and set aside. Take your almond paste and roll into a rectangle between two sheets of parchment paper. Cut the almond paste rectangle in half and place one on each rectangle of dough, slightly off to one side.
    • Stretch the dough over the almond paste and secure your seam on the side of the loaf, the seam will be baked on the side of the loaf to create the classic stolen bread form, just be sure to secure it tight. Place the formed loaves onto your prepared forms on the sheet pan and cover, allow the loaves to proof until just under double in size. Do a touch test to see if the loaves are ready to bake by lightly poking down each loaf about 5 times. The pokes should slightly spring back but still be visible. If they spring back and the dough is still tough they need more time, if the loaf starts to deflate when you perform the test your dough is over proofed.
    • Once the loaves are ready, bake them at 350° fahrenheit for 40-50 minutes. I like to rotate the pan around after about 30 minutes to ensure an even bake. You also may want to cover the loaves with foil after 30 minutes if they are browning too quickly. The loaves are ready when they are a light golden brown and temp out to 190° fahrenheit.
    • Remove the loaves from the oven and brush with melted butter, once the loaves have cooled a bit, dust each one generously with powdered sugar.

    Nutrition

    Calories: 993kcal | Carbohydrates: 104g | Protein: 17g | Fat: 55g | Saturated Fat: 27g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 2g | Cholesterol: 134mg | Sodium: 881mg | Potassium: 467mg | Fiber: 7g | Sugar: 47g | Vitamin A: 1290IU | Vitamin C: 7mg | Calcium: 177mg | Iron: 2mg
  • Pomegranate Chocolate Chunk Cookies

    Pomegranate Chocolate Chunk Cookies

    Pomegranate chocolate chunk cookies are the BEST cookies you will ever make! The pomegranate is tangy, like cranberry, with a hint of sweetness at the end. The burst of flavor when you bite into this cookie will have you coming back for seconds!

    I love a good cookie. I’m a little obsessed with winter baking because it just makes the home smell so good! And it’s the one time of year when you actually want the oven to warm up the house! If you love cookie baking in the winter time, you HAVE to try these perfect-for-Christmas Grinch cookies, these gooey and delicious Butter Cookies, and these melt in your mouth Peppermint Meltaways.

    Pomegranate chocolate chunk cookies stacked on top of each other with cookies and pomegranate in the background.

    It’s no secret that I love cookies! It was one of the first things I learned how to make (probably like most of you), and they have always hit the spot. I especially love cookies during the holiday season, like these almond cookies and these Italian Christmas cookies. They are so easy to share, and everyone loves having a delicious cookie for Christmas!

    If you have ever had a cranberry cookie, this pomegranate chocolate chunk cookie is kind of like that! Cranberries and pomegranates are similar because they are tangy and have a little sweetness at the end. I am a huge fan of cranberries, but it’s fun to switch it up! Pomegranates are so fun to eat in so many different ways. I bet you haven’t tried them in a cookie yet. They are a must-try!

    Ingredients in Pomegranate Cookies

    You will need the same ingredients as any cookie recipe, but for this pomegranate cookie, you will also need, well, pomegranates, of course! I also added cream cheese to the recipe, which I think you will love! You can find the exact measurements below in the recipe card.

    • Butter: You will want to use unsalted butter and make sure to leave it out for a few hours before you plan on making the cookies so it is nice and soft.
    • Cream Cheese: Cream cheese is SO good in cookies. If you haven’t tried a cookie with cream cheese in it, you are in for a treat. It’s tangy and creamy and gives this cookie great texture and flavor.
    • Granulated Sugar: Your pantry sugar will work great.
    • Brown Sugar: Brown sugar is great in cookies like this because it has molasses in it. Molasses has a nice rich flavor and gives a deeper flavor than just granulated sugar by itself.
    • Egg: I always use large grade-A eggs in my recipes.
    • Vanilla Extract: Vanilla extract adds flavor to the dough and helps to bring out all the other delicious flavors in the cookie.
    • All-Purpose Flour: All-purpose flour is the easiest to work with and will be the best option for this cookie.
    • Salt: Salt brings out the flavor.
    • Baking Soda: Baking soda will help the cookies fluff up when baking.
    • Baking Powder: Baking powder also helps these pomegranate cookies to rise.
    • Semi-Sweet Baker’s Chocolate: You could use chocolate chips too.
    • Pomegranate Arils: You will need to buy a pomegranate from the store and get all the seeds (arils) out. See my tip below for how to easily remove the seeds!

    How to Make Pomegranate Cookies

    This pomegranate cookie recipe is really similar to a chocolate chip cookie. The main difference is the pomegranates and adding chunks of chocolate instead of chips. You will love how these cookies taste; they are perfect for holiday get-togethers!

    1. Prep: Preheat oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit and set them aside.
    2. Beat: In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.
    3. Whisk: In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed, add the flour mixture to the butter mixture, ¼ cup at a time, until just combined.
    4. Fold and Bake: Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment-lined baking sheets, leaving a 2-inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.
    5. Cool: Allow the pomegranate cookies to cool for at least 15 minutes and enjoy!
    Process photos showing the batter being mixed together in a bowl, then the pomegranate and chocolate chunks being added, and then the batter all mixed together.

    Tips for Baking Pomegranate Cookies

    These cookies are really similar to a chocolate chip cookie, which I bet you have made before! Here are a few simple tips that I think you will find helpful when you go to make these pomegranate chocolate chunk cookies.

    • Use Different Chocolate: You can use milk or dark chocolate instead of semisweet chocolate chunks. You could even try white chocolate chips or… you could use all of them! I’ve never had a cookie with too much chocolate in it!
    • Removing Pomegranate Seeds: There is a great trick to remove all white spongy flesh. While you are taking out all the seeds, have your pomegranate underwater in a bowl. All of the white stuff will float to the top, where you can easily scoop it out, and all of the seeds will sink to the bottom! I have also heard that if you cut the pomegranate in half and hold it facing downward in a bowl, you can use a spoon to whack the seeds out. You have to hit it pretty hard!
    • Oven Time and Temperature: Everyone’s cookies will be a little different when it comes to baking in the oven. The oven temperatures can vary depending on what kind of oven you have. Your elevation and humidity can also change how the cookies bake. So I would just keep an eye on them while they are in the oven, and once the edges start to brown, they are done!

    An overhead view of the cookies on a wire rack with pomegranate around it.

    Storing Leftovers

    These pomegranate cookies taste best fresh, but they can last up to a week. You could also freeze them and save them for later! The dough also freezes well, so this recipe is great for anytime you are in the mood.

    • On the Counter: You can store your cookies for up to a week on the counter stored in an airtight container.

    Pomegranate chocolate chunk cookies stacked on top of each other on a wire rack, one broken in half to show the inside.

    Other Cookies to Try

    You can never make too many cookies! I love cookies because you can store the dough in the freezer and pop it in the oven whenever you are in the mood. They warm up the house and make every room smell amazing. I love baking spiced cookies in the winter because it makes the whole house smell like Christmas! If you want to try some fun cookie flavors this year, I have recipes you will love.

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    Pomegranate Chocolate Chunk Cookies

    Pomegranate chocolate chunk cookies are the BEST cookies you will ever make! The pomegranate is tangy like cranberry with a hint of sweetness at the end. The burst of flavor when you bite into this cookie will have you coming back for seconds!
    Course Dessert
    Cuisine American
    Keyword cookies, pomegranate chocolate chunk cookies
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 20 cookies
    Calories 130kcal
    Author Alyssa Rivers

    Ingredients

    • ¼ cup unsalted butter room temperature
    • ¼ cup cream cheese room temperature
    • ½ cup granulated sugar
    • ½ cup brown sugar
    • 1 large egg
    • 2 teaspoons vanilla
    • 1 ½ cups all purpose flour
    • ½ teaspoon salt
    • ½ teaspoon baking soda
    • ½ teaspoon baking powder
    • 2 ounces semi sweet baker’s chocolate coarsely chopped
    • 1 cup pomegranate arils one large pomegranate

    Instructions

    • Preheat oven to 375° fahrenheit and line 2 baking sheets with parchment paper. Chop the chocolate and prepare your pomegranate seeds (arils) by removing them from the fruit, set aside.
    • In the bowl of a stand mixer fitted with the paddle, beat the butter and cream cheese together until it is light and well mixed. Add in your sugars and beat until light and fluffy, about 3 minutes. Add in your egg and vanilla and beat an additional 1-2 minutes.
    • In a separate bowl, whisk together the flour, salt, baking soda, and baking powder until well combined. With your mixer on low speed add the flour mixture to the butter mixture ¼ cup at a time until just combined.
    • Fold in the chocolate and pomegranate until evenly distributed. Scoop about 2 tablespoon size rounds of dough onto the parchment lined baking sheets, leaving a 2 inch space between each one. Bake for 12-15 minutes, the cookies should be lightly golden all around, remove from oven and let the cookies rest on the hot baking sheet for an additional 5 minutes before moving to a cooling rack.
    • Allow the cookies to cool for at least 15 minutes and enjoy!

    Nutrition

    Calories: 130kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 17mg | Sodium: 100mg | Potassium: 63mg | Fiber: 1g | Sugar: 13g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
  • Christmas Tree Cupcakes

    Christmas Tree Cupcakes

    If you’re looking for a dessert that is absolutely delicious but also looks great on the holiday dinner table, these Christmas tree cupcakes are it! Moist vanilla cupcakes topped with homemade buttercream frosting that almost look too good to eat!

    If you couldn’t already tell, making festive desserts is one of my favorite things to do around Christmastime. A few more fun and festive desserts to try this holiday season are these Christmas tree sugar cookies, cornflake wreaths, and Grinch cookies!

    Hero image of Christmas tree cupcakes on a white marble serving board. There are ornaments and a garland surrounding the cupcakes.

    Christmas Tree Cupcakes

    If you’re ever unsure of what dessert to make, cupcakes are always a good choice. They’re easy, bite-sized, and always a hit with everyone. If you’re looking to take your Christmas dessert game to the next level, try out these Christmas tree cupcakes for your next get-together! Not only are they moist and delicious with the BEST buttercream frosting, but they’ll add a little extra holiday cheer to the meal!

    The cupcakes themselves are vanilla-flavored, but don’t be fooled! There’s nothing simple about them! (Vanilla is so underrated!) These cupcakes are moist, rich, and buttery soft! I always like to pair my vanilla cupcakes with some buttercream frosting, but you can always go for cream cheese frosting if you want more tang! Either way, these Christmas Tree cupcakes are going to be a hit. And if you’re looking for more festive recipes to complete your meal, try this Santa veggie tray or Christmas tree charcuterie!

    Ingredients You’ll Need

    With grocery stores being so busy this time of year, I gravitate towards recipes with ingredients I already have at home. You may need to make a run for the holiday sprinkles, but everything else is probably in your pantry right now! Check out the recipe card below for exact measurements.

    Cupcakes

    • Cake Flour: I like to use cake flour for cupcakes because it has a fine, light texture. If you don’t have any on hand, all-purpose flour works as well! It will just give your Christmas tree cupcakes a slightly different crumb.
    • Granulated Sugar: Regular white sugar works great to sweeten up the cupcakes.
    • Baking Powder and Baking Soda: Both are a must-add to make sure your cupcakes rise in the oven!
    • Salt: Boosts the overall flavor of the cupcakes.
    • Buttermilk: Buttermilk is the key ingredient to moist, soft cupcakes. If you don’t have any on hand, you can easily make some with milk and vinegar using my recipe here!
    • Milk: I recommend using whole milk because the higher fat content will make your cake more moist.
    • Vanilla Extract: Since vanilla is the main flavor here, use pure vanilla extract if you have it!
    • Vegetable Oil: Makes your cupcakes nice and moist.
    • Egg Whites: Help to make your batter light and fluffy and bind all of the ingredients together when baked.

    Buttercream Frosting

    • Unsalted Butter: This acts as the base of the frosting.
    • Powdered Sugar: Powdered sugar adds the best sweetness! It also gives the buttercream frosting a smooth texture.
    • Milk: To adjust thickness.
    • Vanilla: Adds flavor to the frosting.
    • Salt: You only need a pinch to give the frosting a little extra flavor.
    • Green Gel Food Coloring: For that classic Christmas tree color!
    • Sprinkles and Toppings: This is the fun part! Feel free to decorate your Christmas trees with whatever sprinkles, toppings, and decorations you’d like!

    How to Make Christmas Tree Cupcakes

    These festive cupcakes are so simple to make but will impress everyone at your holiday party. They’re so cute! It only takes a few simple steps to whip them up. Let’s get started!

    1. Preheat Oven, Prepare Pan: Preheat the oven to 350°F and line two muffin tins with cupcake liners.
    2. Mix Dry Ingredients: In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    3. Add Wet Ingredients: Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip the egg whites until you get medium-stiff peaks, and then gently fold the egg whites into the batter.
    4. Add to Muffin Tin: Use a small cookie scoop to scoop the batter into the cupcake liners. Fill the liners only halfway full, or the cupcakes will puff over the top of the muffin tin.
    5. Bake: Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before frosting.
    4-photo collage of cake batter being mixed together.

    How to Make the Buttercream Frosting

    1. Combine Ingredients: Add the butter, powdered sugar, milk, vanilla, salt, and vanilla to the bowl of a stand mixer. Stir on low to incorporate and increase the speed slowly as the butter absorbs the powdered sugar.
    2. Add Food Coloring: Beat on high speed until the frosting is white and fluffy, about 10-15 minutes. Add your green food coloring until it has reached your desired color.
    3. Frost Cupcakes: Spoon the frosting into a piping bag fitted with a fluted piping tip. Pipe the frosting on top of the cupcakes to resemble a tree. Add sprinkles and other toppings to decorate your cupcake trees for Christmas!
    Buttercream frosting being prepared and added to the cupcakes.

    Customizing Your Cupcakes

    This recipe is really all about being creative and festive, you can use your favorite cupcake base recipe (these chocolate cupcakes are a great choice!), and any frosting that will hold a stiff shape. For a fun twist, you can add food coloring to the cupcake base as well as the frosting. Here are a few more frosting recipes to try! Feel free to make a few small batches of different frosting types to give your trees some variety in color. White frosting would be great for snow-capped Christmas trees!

    Top-down view of Christmas tree cupcakes, garnished with sprinkles and a pretzel star.

    How Long Will My Cupcakes Last?

    Since the frosting contains dairy, you’ll want to store your Christmas tree cupcakes in the fridge for best results.

    • In the Fridge: Whether you’re making these ahead of time or storing leftovers, your cupcakes will stay good for 3-4 days in an airtight container.

    Front view of a cupcake cut in half.

    Looking For More Christmas Desserts?

    Here are a few more of my favorite recipes! Desserts are just as good (if not better) than the main course! They make any Christmas party come together. Whether you’re wanting a show-stopping cake or some sweet finger food, I’ve got you covered. To be honest, I have too many favorites to count, so you’ll want to head over to my full list of Christmas recipes here for more inspiration!

    Print

    Christmas Tree Cupcakes

    If you're looking for a dessert that is absolutely delicious but also looks great on the holiday dinner table, these Christmas tree cupcakes are it! Moist vanilla cupcakes topped with homemade buttercream frosting that almost look too good to eat!
    Course Dessert
    Cuisine American
    Keyword christmas cupcakes, christmas tree cupcakes
    Prep Time 20 minutes
    Cook Time 22 minutes
    Total Time 42 minutes
    Servings 24 cupcakes
    Calories 396kcal
    Author Alyssa Rivers

    Ingredients

    Cupcakes

    • 2 ¼ cups cake flour
    • 1 ½ cups granulated sugar
    • 2 teaspoons baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 1 cup Buttermilk
    • ¼ cup milk
    • 2 teaspoons vanilla extract
    • ½ cup vegetable oil
    • 4 egg whites

    Frosting

    • 2 cup unsalted butter room temperature
    • 8 cups powdered sugar
    • 4 tablespoons milk
    • 1 tablespoon vanilla
    • 1 teaspoon salt
    • green gel food coloring
    • Sprinkles and toppings of your choice.

    Instructions

    Cupcakes

    • Preheat the oven to 350°F and line two muffin tins with cupcake liners.
    • In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
    • Add the buttermilk, milk, vanilla, and oil to the dry ingredients and whisk until fully combined. In a separate bowl whip the egg whites until you get medium-stiff peaks, and then gently fold the egg whites into the batter.
    • Use a small cookie scoop to scoop the batter into the cupcake liners. Fill the liners only halfway full, or the cupcakes will puff over the top of the muffin tin.
    • Bake for 20-22 minutes, until a toothpick comes out clean and the tops of the cupcakes bounce back when lightly pressed. Let the cupcakes cool completely before frosting.

    Frosting

    • Add the butter, powdered sugar, milk, vanilla, salt, and vanilla to the bowl of a stand mixer. Stir on low to incorporate and increase the speed slowly as the butter absorbs the powdered sugar.
    • Add your gel food coloring until it has reached your desired color. Beat on high speed until the frosting is white and fluffy, about 10-15 minutes.
    • Spoon the frosting into a piping bag fitted with a fluted piping tip. Pipe the frosting on top of the cupcakes to resemble a tree. Add sprinkles and other toppings to decorate your cupcake trees for Christmas!

    Nutrition

    Calories: 396kcal | Carbohydrates: 62g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Sodium: 192mg | Potassium: 82mg | Fiber: 0.3g | Sugar: 53g | Vitamin A: 498IU | Calcium: 40mg | Iron: 0.2mg
  • Ham and Cheese Quiche

    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!

    I love a delicious and savory breakfast dish! It kicks off the days and fills me right up! You must try this simple and easy Overnight Breakfast Casserole, this delicious Breakfast Casserole, or these classic Sunny Side Up Eggs!

    A pan of ham and cheese quiche with a slice taken out.

    Ham and Cheese Quiche Recipe

    I absolutely love to make quiches. They are so easy to put together, and you can customize them with any fillings that you want. This one is especially delicious because you use classic ingredients like cheese and ham, which means… Even your kids will go crazy over it!

    This ham and cheese quiche is so simple and easy because you can use premade dough for the crust. So all you have to do is put it in the pan, whip up the filling, and let it bake! It’s a great recipe to make ahead of time too. Bake it with some cinnamon rolls and muffins, and you can have yourself a delicious brunch!

    Ingredients in Ham and Cheese Quiche

    The ingredients in this ham and cheese quiche are simple and easy; you probably already have most of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crust: You can just grab a store-bought pie crust and keep it in your fridge until you are ready to go!
    • Eggs: I always use large eggs when I cook.
    • Half and Half: You can easily make this at home with this recipe or use whole or 2 percent milk instead.
    • Salt and Pepper: These will enhance all ingredients’ flavors.
    • Onion Powder: This adds some delicious flavor without being overpowering.
    • Cooked Ham: You can buy cubed, cooked ham at your local grocery store to save some time!
    • Mexican Blend Cheese: I always like to shred my cheese from the block so that it melts into my quiche better.
    • Green Onion: You can add this to the quiche mix or use it as a garnish on top.

    How to Make Ham and Cheese Quiche

    This easy quiche recipe only takes about 10 minutes of prep time. The rest of the time is spent cooking in the oven! It’s so easy and delicious; it’s a great meal for the entire family!

    1. Prep: Preheat oven to 350 degrees Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    2. Whisk: In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    3. Add Cheese: Whisk in 1 cup of shredded cheese.
    4. Assemble: To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of the pan.
    5. Pour: Pour the egg mixture over the chopped ham.
    6. Sprinkle and Garnish: Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    7. Bake: Carefully place the pie in the preheated oven. Bake for 45 minutes or until the ham and cheese quiche is cooked through.
    8. Let it Sit: Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!
    4 pictures showing how to put together a quiche before baking it.

    Tips and Tricks for Making the BEST Quiche

    I love this ham and cheese quiche, but you can easily make it even more than that by adding in veggies or different ingredients that you love!

    • Variations: Feel free to add up to ½ cup of any fresh veggies you desire! I like mixing it up with diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc., to make this quiche extra tasty!
    • Use Dry Ingredients: Make sure to dry all your filling ingredients. The ham should be nice and dry before adding it to the pie crust. Just pat it down with a paper towel. 
    • Homemade Pie Crust: If you want to make your crust from scratch, you totally can! Use this recipe, it’s my grandma’s, and it is perfect!

    The top view of a ham and cheese quiche in the pan.

    How to Make it Ahead of Time

    This ham and cheese quiche is a great brunch recipe to make ahead of time! You can either store it in the fridge or your freezer, whichever works best!

    • In the Refrigerator: Cook your quiche as directed and let it cool. Cover it with some foil or a lid, and you can store it in your fridge for 2-3 days. When you are ready to eat it, let it sit at room temperature for 15 minutes. Then, reheat it in the oven at 350 degrees Fahrenheit for about 15 minutes.
    • In the Freezer: Once you have cooked your quiche, then you can let it cool. Store it in an airtight container in your freezer (label it with the date!) and it will last about 2-3 months. When you want to eat it, let it thaw in the fridge overnight. Then, cover it with some foil and bake it at 350 degrees for about 35 minutes.

    A slice of ham and cheese quiche on a white plate with a gold fork cutting into it.

    More Delicious Brunch Recipes

    Brunch is kind of the best meal ever invented. You get to have breakfast foods and lunch foods all at the same time and you don’t even have to choose! Plus, you get to sleep in! It’s the best in my opinion! Here are a few more recipes that you can whip up for breakfast, brunch or even dinner! Try them all, they are so delicious!

    Print

    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!
    Course Breakfast
    Cuisine American, French
    Keyword breakfast quiche, Easy Quiche, Ham and Cheese Quiche
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 270kcal
    Author Alyssa Rivers

    Ingredients

    • 1 refrigerated pie crust
    • 6 large eggs
    • 3/4 cup half and half (any milk higher than 1% is best)
    • 1/4 teaspoon kosher salt
    • 1/4 teaspoon pepper
    • 1/4 teaspoon granulated onion powder
    • 1 1/4 cups cooked ham, cubed
    • 1 1/4 cups Mexican blend cheese, shredded
    • 2 tablespoons green onion, diced

    Instructions

    • Preheat oven to 350° Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    • In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    • Whisk in 1 cup of shredded cheese.
    • To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of pan.
    • Pour the egg mixture over the chopped ham.
    • Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    • Carefully place the pie in the preheated oven. Bake for 45 minutes, or until the quiche is cooked through.
    • Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!

    Notes

    Optional- Feel free to add up to ½ cup of any fresh veggies you desire! (diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc.)

     

    Originally Posted on May 15, 2018

    Updated on December 20, 2022

    Nutrition

    Serving: 1slice | Calories: 270kcal | Carbohydrates: 12g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 537mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg

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  • Figgy Pudding

    Figgy Pudding

    Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.

    I love how far back the figgy pudding recipe dates and how it’s been passed down through generations. Traditional Christmas desserts are so fun to look forward to during the holidays. You can also count on a classic fruit cake during the Christmas season. I also get excited for fudge and these fun cookies my kids want to make every year!

    Top view of figgy pudding in ramekins garnished with brandy butter and figs and cranberries on top. Greenery and ornaments are scattered around the pudding.

    What Is Figgy Pudding?

    Figgy pudding is referenced in the popular Christmas song, “We Wish You a Merry Christmas.” Have you ever wondered what figgy pudding is? Also known as Christmas pudding or plum pudding, this dessert is not how Americans know pudding to be. Figgy pudding has evolved into a spice cake texture made from dates, figs, golden raisins, and spices. It originally was more of a wet, sticky, thick porridge made from boiled figs, water, wine, ground almonds, raisins and honey.  It later evolved into using ground meat and grains. And now today it is a steamed pudding made from a combination of dried fruits.

    I LOVE the spices used in this dessert. The combination of spices enhances with time and creates a delicious dessert packed with so much flavor! I have so many favorite desserts that include some or all of these spices. You will these cookies, this cake, or this amazing rice pudding. I can’t wait for you to try them!

    Ingredients For Figgy Pudding

    The ingredients list for this figgy pudding recipe may seem long, but I promise it is worth every bite! If you do a lot of holiday baking, then you will already have many of the delicious spices in this recipe. The flavors make the perfect Christmas dessert! See the recipe card below for a list of exact ingredients.

    Pudding

    • Dried Figs: The star of this recipe. Christmas time is the easiest time to find dried figs. Save some for garnishing.
    • Dried Dates: Dates are amazing when dried!
    • Golden Raisins: I LOVE the golden raisins in this recipe. The texture and sweetness are perfect.
    • Brandy: This acts as a preservative in the figgy pudding. This is why figgy pudding can last so long.
    • Unsalted Butter: I like to use unsalted butter in baking so I can control the salt.
    • Brown Sugar: The brown sugar gives it a caramel flavor.
    • Eggs: Helps to bind all of the ingredients together.
    • Molasses: A thick dark syrup in the baking aisle.
    • Lemon Zest: Brightens all the delicious flavors in the pudding.
    • All-Purpose Flour: A staple in baking, so most likely you already have this!
    • Breadcrumbs: A traditional ingredient in the figgy pudding. Helps hold the ingredients together.
    • Baking Powder: Helps leaven and bring volume to the recipe.
    • Spices: The combination of the spices in this recipe is incredible.

    Brandy Butter

    • Unsalted Butter: I absolutely love flavoring butter!
    • Powdered Sugar: Adds sweetness to the butter making it perfect for topping on the figgy pudding.
    • Brandy: Feel free to use brandy-flavored extract if you prefer. The addition of brandy is amazing!
    • Vanilla: Vanilla extract adds depth to the butter.

    Figgy Pudding Recipe

    It’s the perfect make-ahead dessert as the flavors only get better over time. Traditionally this recipe has many time-consuming steps. But this is my easy version of a figgy pudding recipe. It is just as delicious half the time!

    Pudding

    1. Preheat Oven and Prepare Ramekins: Preheat your oven to 350 degrees Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set them aside.
    2. Chop and Soak Dried Fruit: Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
    3. Cream Butter and Sugar: In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
    4. Add Eggs, Molasses, and Zest: Add in the eggs, molasses, and lemon zest then mix until combined.
    5. Combine Dry Ingredients: In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
    6. Mix Dry Ingredients With Soaked Dried Fruit: Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Alternate by adding the flour mixture and fruit mixture one at a time. Mix the ingredients well.
    7. Fill Ramekins: Fill each ramekin ¾ of the way full. Don’t fill them completely full because the pudding will rise. 
    8. Cover Ramekins: Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with aluminum foil to seal the tops.
    9. Bake: Place the ramekins on a baking sheet and bake at 350 degrees Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick. The toothpick should come out clean and the puddings will be a dark brown color.
    10. Cool: Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.

    Brandy Butter

    1. Combine Butter, Sugar, Brandy, and Vanilla: In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla. 
    2. Beat Until Smooth: Mix the ingredients together until smooth. I beat mine for 5 minutes to get it nice a fluffy.
    3. Top Pudding With Butter: Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*
    First photo is the dried fruit in a bowl. Second photo is the spices and flour mixture in a bowl. Third photo is the flour mixture combined with the fruit mixture. Fourth photo is figgy pudding in the ramekins. Fifth photo is the ramekins covered in parchment paper. Sixth photo is aluminum foil covering the ramekins of figgy pudding on a baking sheet.

    Tips For This Figgy Pudding Recipe

    • My Version is EASY: Traditionally figgy pudding is steamed in a pot of simmering water for hours. This recipe was my take on how to do simple figgy pudding that wouldn’t be intimidating to the everyday baker.
    • Make In Advance: This recipe is meant to be made in advance then served at room temperature. It will not taste good if you eat it right away. The longer it sits, the better the flavors will be.
    • Soak the Dried Fruit: Soak for at least 1 hour, preferably overnight.  This softens the fruit and improves its flavor.
    • Traditional Cooking Method: You can cook these the traditional way by bringing a large pot of water to a boil. Place a trivet in the bottom so the ramekins aren’t touching the bottom of the pot. Set the ramekins in the pot. The water should just come up about halfway. Reduce the heat to low, cover, and simmer for 1 ½ hours. The indication of the puddings being done are done are the same as when you bake them in the oven.
    • Tips For Omitting the Alcohol: The brandy in this recipe serves as a preservative to prolong the shelf life of the pudding. It also enhances the flavors from the ingredients as the pudding sits.  You can omit the brandy if you prefer, but the pudding will need to be stored in the fridge. It will not have a shelf life when the brandy is missing. Store it in an airtight container to prevent it from drying out.

    Top view of figgy pudding in a ramekin garnished with brandy butter and figs and cranberries on top. A spoon is lifting out a spoonful of pudding. Greenery and ornaments are scattered around the pudding.

    How to Store Leftovers

    Figgy pudding does not need to be refrigerated.  It has been said to keep for up to one year in a cool, dark, dry place if it is tightly wrapped in plastic wrap and foil.  The alcohol and the high sugar content from the dried fruit will keep it preserved. I have NOT kept leftovers for more than 1 week, but you are welcome to give it a try! I like to make this a few days in advance to enjoy later because the flavors get even better with time.

    Close up view of figgy pudding in a ramekin garnished with brandy butter and figs and cranberries on top. A spoonful of pudding is missing from the ramekin.

    A Perfect Holiday Menu With Figgy Pudding

    The holidays are the best time of year to cook for your loved ones. I enjoy having friends and family over and this is a classic holiday meal I always serve. Make your meal complete with figgy pudding and you have a perfect holiday dinner!

    Print

    Figgy Pudding

    Figgy pudding is a steamed cake-like dessert made from soaked dried fruit and holiday spices. This traditional British dessert has been enjoyed and loved by all at Christmas time for centuries.
    Course Dessert
    Keyword figgy pudding, holidays
    Prep Time 1 hour 20 minutes
    Cook Time 40 minutes
    Total Time 2 hours
    Servings 6 people
    Calories 888kcal
    Author Alyssa Rivers

    Ingredients

    Pudding

    • 1 ½ cup dried figs, chopped
    • ½ cup dried dates, chopped
    • ½ cup golden raisins
    • ½ cup brandy
    • ½ cup unsalted butter, room temperature
    • 1 cup brown sugar
    • 2 large eggs
    • 2 tablespoons molasses
    • 1 tablespoon lemon zest
    • ¾ cup all-purpose flour
    • ½ cup breadcrumbs
    • 1 teaspoon baking powder
    • 2 teaspoons nutmeg
    • 2 teaspoons allspice
    • 1 teaspoons cinnamon
    • ½ teaspoon cloves
    • 1 teaspoon cardamom
    • ½ teaspoon ginger

    Brandy Butter

    • ½ cup unsalted butter softened
    • 2 cups powdered sugar
    • 3 tablespoons brandy or more to taste
    • 1 teaspoon vanilla

    Instructions

    Pudding

    • Preheat your oven to 350° Fahrenheit and prepare 6 ramekin dishes by coating them with softened butter, and set aside.
    • Chop your figs and dates, and toss them in a bowl with the raisins and brandy. Cover and allow to soak for at least an hour, stirring occasionally.
    • In a large bowl with a hand mixer, cream together your butter and sugar for about 3-4 minutes.
    • Add in the eggs, molasses, and lemon zest, and mix until combined.
    • In a separate bowl whisk together your flour, bread crumbs, baking powder, and all the spices.
    • Whisk your flour and fruit mixtures into the butter mixture a little at a time. Start by whisking in some of the flour mixture, then add in some fruit and brandy mixture. Whisk until it’s combined and alternate adding both mixtures until everything is well combined.
    • Fill each ramekin ¾ of the way full. Don't fill them completely full because the pudding will rise.
    • Cut 6 parchment rounds to fit over each ramekin, and place the round on the batter inside the ramekins. Then cover each with foil to seal the tops.
    • Place the ramekins on a baking sheet and bake at 350° Fahrenheit for 30-40 minutes. Check them after 30 minutes by poking each with a toothpick, the toothpick should come out clean and the puddings should be a dark brown.
    • Remove from the oven and let cool at room temperature. Keep the puddings covered well while they cool so they don’t dry out.

    Brandy Butter

    • In a bowl with a hand mixer, whip together the butter, sugar, brandy, and vanilla.
    • Mix until everything is combined and smooth, for about 5 minutes.
    • Once the puddings have cooled, top them with brandy butter and enjoy! You can either enjoy them in the ramekins or take them out of the ramekins and plate them.*

    Notes

    * Prepare the brandy butter when you are ready to serve the figgy pudding. If I make my pudding a few days in advance, I make the brandy butter the day I serve it.

    Nutrition

    Serving: 1g | Calories: 888kcal | Carbohydrates: 132g | Protein: 6g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 109mg | Potassium: 605mg | Fiber: 5g | Sugar: 105g | Vitamin A: 1116IU | Vitamin C: 3mg | Calcium: 154mg | Iron: 3mg