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  • Gingerbread Cheesecake

    Gingerbread Cheesecake

    Creamy Gingerbread Cheesecake with a graham cracker crust is the perfect holiday dessert! Full of gingerbread spices and rich molasses flavor, it is sure to be your new favorite Christmas dessert!

    I love cheesecakes, and I might have actually outdone myself here! This recipe is SO good and following the tips I’ll share here you’ll perfect it. If you are a cheesecake lover like me, then you have to try this Absolutely Perfect No-Bake Cheesecake, it’s so easy you’ll find yourself craving it often. If you want to try some more adventurous flavors, this Tiramisu Cheesecake is always a hit, and this Churro Cheesecake is to die for!

    A slice of gingerbread cheesecake with a slice taken out of it with a cheesecake behind it.

    Gingerbread Cheesecake

    Gingerbread is a holiday favorite at my house. Cheesecake we eat all year ’round. There are so many fun flavors of cheesecakes I have to have them for every season! At first I was nervous about making cheesecakes. They can be a little intimidating because there is a lot you have to get right for it to turn out perfectly. So I started with a simple key lime no-bake cheesecake. It was delicious! And it made me want to make it the traditional way. Let me tell you, it’s so much easier than I thought it would be! It turned out great and I know yours will too.

    This gingerbread cheesecake recipe is great if you are making your first one or your one hundredth! The flavor is off the charts delicious and the gingerbread spice is everything you want in a holiday dessert. You can also make some cute gingerbread cookies to go on top for extra flavor and decor. A gingersnap cookie would also make a great topper, or you could blend it up and make the crust out of it!

    Ingredients

    This gingerbread cheesecake is the most festive cheesecake you can make this holiday season! It is full of warm spices like ginger of course, and has plenty of molasses which gives it the nice brown color. Molasses has such a nice rich flavor, and it really works so well in this cheesecake! You can find the exact measurements below in the recipe card.

    Crust

    • Graham Cracker Crumbs: You can use your food processor to blend the graham crackers into crumbs, or you can even buy them pre-crushed! Growing up I would put them in a plastic bag and crush them with a rolling pin.
    • Granulated Sugar: Your pantry sugar will work great.
    • Ground Nutmeg: Ground nutmeg has a warm nutty flavor. It is in all gingerbread cookies and cakes, and you will want to use it here in this crust!
    • Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingerbread cheesecake, well, gingery! It’s obviously a must for this recipe!
    • Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
    • Salt: A little salt helps to balance out the sweet flavors in the crust.

    Gingerbread Cheesecake

    • Cream Cheese: Cream cheese is sweet and tangy, and has the perfect consistency for cheesecake. You obviously need to add it in order to make the cheesecake!
    • Sour Cream: Sour cream adds a nice tangy flavor that is perfect for balancing out all of the sweet flavors in the cheesecake.
    • Granulated Sugar: Your pantry sugar will work great.
    • Eggs: I always use large grade A eggs in my recipes.
    • Molasses: Molasses is like thick honey that is really dark in color and is used as a sweetener in gingerbread. You really need to use it to get the true gingerbread flavor and color.
    • Ground Ginger:Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingerbread cheesecake, well, gingery! It’s obviously a must for this recipe!
    • Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
    • Nutmeg: Ground nutmeg has a warm nutty flavor and is used in all kinds of holiday desserts, especially gingerbread!
    • Ground Cloves: Cloves are a little fruity and have a warm earthy flavor. You definitely want to add some to this recipe!
    • Vanilla: Vanilla extract is great at adding a little vanilla flavor and helps to bring out all of the other flavors in the cheesecake.

    Gingerbread Cheesecake Recipe

    Making gingerbread cheesecake is pretty simple. I love to make some whipped cream and cookies to go on top to make it look festive. There’s no reason the cheesecake can’t look as beautiful as a cake! I have full confidence that using all of my tips and tricks, you will make the most delicious and creamy cheesecake you’ve ever eaten!

    How to Make Graham Cracker Crust

    1. Prep: Preheat oven to 325° Fahrenheit. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
    2. Mix: Mix graham cracker crumbs, sugar, melted butter, and seasonings together. This should resemble damp sand.
    3. Press: Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes.
    5. Cool: Allow to cool completely before adding gingerbread cheesecake filling.

    Make Cheesecake Filling

    1. Beat Cream Cheese: Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    2. Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    3. Beat: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Add Molasses: Add molasses, seasonings, and vanilla, and beat until just combined. At this point, your batter should be smooth and fairly runny.
    5. Prep: Prep the pan for baking.
    6. Wrap Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    7. Put in Roasting Pan: Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    8. Add Batter: Add your gingerbread cheesecake batter to the springform pan.

    How to Bake Cheesecake

    1. Add Water: Using very hot water, add water to the baking sheet until there is about 1 ½ inches of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    2. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    3. Turn Off Oven and Cool: Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Remove From Pan: Once the oven and the gingerbread cheesecake is cooled, remove from the oven and carefully remove the foil lining the pan.
    5. Chill: Chill in the fridge for at least 6 hours.
    6. Run Knife Along Edge: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
    7. Garnish: Top with desired toppings and enjoy!
    Process photos showing the graham cracker crust in the pan, the batter being made and then poured on top of the crust.

    Quick Tips Title

    Cheesecake seems intimidating for some because you have to pay attention to a few different things. You definitely don’t want a cracked, lumpy, and dull cheesecake. Here are some helpful tips to get a perfect and creamy cheesecake every time!

    • Room Temperature Ingredients: Using room temperature ingredients will help you achieve a silky smooth cheesecake batter. I usually get the cream cheese, sour cream and eggs out of the fridge a couple of hours before I’m ready to start baking to ensure they have enough time to soften. 
    • Scrape the Bowl: Scrape down the bowl several times between each step. Doing this will prevent the thicker batter from sticking to the sides and bottom of the bowl, only to end up making your batter lumpy. 
    • Aluminum Foil: Heavy-duty 18-inch aluminum foil is one of the secrets to making cheesecake that not only bakes evenly in a water bath but prevents ANY water from getting in and making the crust soggy. I’ve tried with 2-3 layers of foil, but have found that this can still sometimes leak. Best to go with 4 layers of foil, making sure it is a big enough piece to go ALL the way up each side of the pan.
    • Cooling: Letting the cheesecake cool in the oven as the oven cools will prevent it from cracking. You don’t want to poke it or stick a thermometer in it either! That will greatly increase the risk of the cheesecake cracking as it cools down. 

    Storing Leftovers

    Cheesecake makes great leftovers! It’s just as creamy and delicious the next day, so it’s a good one to make ahead. Follow these tips to get the most out of this recipe.

    In the Fridge: The cheesecake by itself is best stored covered with plastic wrap or in an airtight container in the fridge for up to 5 days. 

    In the Freezer: You can freeze this cheesecake for up to 6 months, just cover it in plastic wrap or an airtight container. Let it sit out on the counter for a few hours before eating.

    A gingerbread cheesecake on a stand with a scoop being taken out of it.

    Cheesecake Recipes

    Cheesecake is my favorite dessert! After trying this gingerbread cheesecake, I know that you are going to want to make more flavors. Cheesecake is so creamy, full of flavor, and easy to save for later. It’s also easy to make once you get the confidence to go with your gut. You have to try some of my favorite cheesecake flavors!

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    Gingerbread Cheesecake

    Creamy Gingerbread Cheesecake with a graham cracker crust is the perfect holiday dessert! Full of gingerbread spices and rich molasses flavor, it is sure to be your new favorite Christmas dessert!
    Course Dessert
    Cuisine American
    Keyword Cheesecake Recipe, gingerbread, gingerbread cheesecake
    Prep Time 45 minutes
    Cook Time 3 hours
    Total Time 3 hours 45 minutes
    Servings 12 People
    Calories 506kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup graham cracker crumbs about 12 crackers
    • ¼ cup sugar
    • ½ teaspoon ground nutmeg
    • ½ teaspoon ground ginger
    • ¼ cup unsalted butter melted
    • ¼ teaspoon salt

    Cheesecake

    • 2 pounds cream cheese room temperature (32 ounces)
    • 4 ounces sour cream
    • 1 cup sugar
    • 5 eggs
    • ⅓ cup molasses
    • 1 tablespoon ground ginger
    • 2 teaspoons cinnamon
    • 1 teaspoon nutmeg
    • 1 teaspoon ground cloves
    • 2 tablespoons vanilla

    Instructions

    Crust

    • Preheat oven to 325° fahrenheit. Prepare your springform pan by spraying with cooking spray, placing a parchment round on the bottom then spraying the top of the parchment with cooking spray.
    • Mix graham cracker crumbs, sugar, melted butter, and seasonings together. This should resemble damp sand.
    • Pour your crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes.
    • Allow to cool completely.

    Cheesecake

    • Add your softened cream cheese to the mixing bowl of your stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add sugar and sour cream and mix at medium-low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds to 1 minute. Scrape the bowl again.
    • Add molasses, seasonings, and vanilla, beat until just combined. At this point your batter should be smooth and fairly runny.
    • Prep the pan for baking.
    • Using 18 inch heavy duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place your wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add your cheesecake batter to the springform pan.

    Baking your cheesecake

    • Using very hot water, add water to the baking sheet until there is about 1 ½ inch of water around the springform pan. On a rack in the lower 3rd of the oven, carefully move your pan into the oven.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is firm, yet jiggly, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    • Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed.
    • Top with desired toppings and enjoy!

    Nutrition

    Calories: 506kcal | Carbohydrates: 42g | Protein: 8g | Fat: 35g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 160mg | Sodium: 389mg | Potassium: 308mg | Fiber: 1g | Sugar: 34g | Vitamin A: 1293IU | Vitamin C: 0.1mg | Calcium: 128mg | Iron: 1mg
  • Steak and Eggs

    Steak and Eggs

    Steak and eggs is a hearty and delicious breakfast packed with protein and flavor! Tender and juicy pan-seared steak is seasoned to perfection and served alongside eggs sunny side up.

    There is a steak for every occasion, even breakfast, lunch, and dinner. There are so many fantastic steak recipes on the site. Be sure also to try this steak and potatoes, these incredible steak bites, or this perfect flank steak!

    Top view of steak and eggs on a gray plate with a side of roasted potatoes. Garnished with chopped parsley.

    What Are Steak and Eggs?

    Steak with eggs may not sound right, but I’m telling you, the combination is INCREDIBLE! You can always count on a good steak recipe from me. You can thank my steak-loving son for that. We have some form of steak just about every single week! I love cooking steak and eggs because it is so easy to make, and it is such a satisfying meal before our day starts!

    Serving steak and eggs with roasted potatoes is our favorite way, but you can serve it with any side dish you would like. Sometimes I have several options for my family to choose from. These hashbrowns are delicious, parmesan potatoes are my favorite, or simply serve it with toast made from my homemade bread.

    Ingredients Needed For Steak and Eggs

    Get ready to have a new favorite breakfast! Although, you can enjoy this meal any time of day. It’s simple to make, and it requires minimal ingredients. It doesn’t get much better than that! You’re going to love everything about this recipe. See the recipe card at the bottom of the post for exact measurements.

    • Olive Oil and Butter: The steak is cooked in oil and butter to give it flavor and a perfect outside edge. The combination is delicious!
    • New York Strip Steak: I like my steak lean, but you can use any steak you would like.
    • Eggs: Large eggs are best. Cook them to your preference.
    • Steak Seasoning: My steak seasoning is the BEST! It will give your steak so much flavor.
    • Roasted Potatoes: These are my easy air fryer roasted potatoes, but you can serve your steak and eggs with any side dish you would like.

    Steak and Eggs Recipe

    This recipe is so easy and cooks up quickly! Especially for those busy mornings. My boys always request steak and egg on their birthdays! The aroma of steak first thing in the morning gets them out of bed in no time!

    1. Season the Steak: Season the steak generously on both sides.
    2. Heat the Olive Oil and Butter: Heat a large cast iron skillet to high heat. Add the olive oil and butter and let it heat up for a minute before adding the steak.
    3. Add the Steak: Place the seasoned steak in the skillet.
    4. Cook the Steak: Cook the steak on each side for 4 minutes. Reduce heat to medium-high heat. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Once the steak is done, move it aside in the skillet to make room for the eggs.
    5. Cook the Eggs: Keeping the heat at medium heat, crack the eggs slowly into the skillet. Cover the skillet with a lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, no flipping if you want your eggs sunny side up. Season the eggs with salt and pepper.
    6. Enjoy: Slice up your steak and serve with your eggs and your choice of side.
    First photo of seasoned steak. Second photo of steak frying. Third photo of an egg being cracked into the pan. Fourth photo of a lid placed on top of the skillet to cook the eggs.

    Cooking Temperatures for Steak

    It’s important that you know how to cook a steak so that you get it cooked just how you and your guests like. Here is a temperature guide that you can follow. 

    • Rare: Temperature: 115°F; Remove when it reaches 110°F
    • Medium-Rare: Temperature: 125°F; Remove when it reaches 120°F
    • Medium: Temperature: 135°F; Remove when it reaches 130°F
    • Medium-Well: Temperature: 140°F; Remove when it reaches 135°F
    • Well Done: Temperature: 150°F; Remove when it reaches 145°F

    Top view of steak and eggs in a black skillet and garnished with fresh parsley.

    What Is the Best Pan For Cooking Steak?

    A cast-iron pan is highly recommended for cooking steak. It cooks the steak evenly and gives it a nice golden sear. I used a cast iron pan for the steak and eggs, and it turns out amazing! Use a well-oiled and seasoned pan. Use a pan big enough to fit both the steak and the eggs.

    Storing Leftover Steak and Eggs

    Sunny-side-up eggs don’t store very well. It is hard to reheat them without changing the texture of the egg. In the microwave, the egg white gets rubbery and the yolk gets firm. So in my opinion, rewarm the steak and make the eggs fresh! But if you do have leftovers, here is how to store them.

    • In the Refrigerator: You can store your leftover steak and eggs in the refrigerator in an airtight container for up to two days.
    • To Reheat: Reheat the steak and eggs in the microwave until warmed through.

    Close view of steak and eggs in a black skillet and garnished with fresh parsley.

    More Delicious Steak Recipes to Try

    If you loved this steak recipe then I have a few more that you definitely need to try! Like I said before, we cook a lot of steak at my house so we have LOTS of great recipes that anyone can cook at home! Don’t overpay for steak at a restaurant any more when you can cook steak as well as any chef!

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    Steak and Eggs

    Steak and eggs is a hearty and delicious breakfast packed with protein and flavor! Tender and juicy pan-seared steak is seasoned to perfection and served alongside eggs sunny side up.
    Course Breakfast
    Keyword steak and eggs
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 2
    Calories 461kcal
    Author Alyssa Rivers

    Ingredients

    Instructions

    • Season the steak generously on both sides.
    • Heat a large cast iron skillet to high heat. Add the olive oil and butter and let it heat up for a minute before adding the steak.
    • Place the seasoned steak in the skillet.
    • Cook on each side for 4 minutes or until the outside is browned. Reduce heat to medium-high heat. Cook the steaks to the desired doneness. Mine took about 8 minutes flipping 3 times to get a medium. Once the steak is done, move it aside on the skillet to make room for the eggs.
    • Keeping the heat at medium heat, crack the eggs slowly into the skillet. Cover with a tight lid and cook until the whites are completely set, but the yolks are still runny. This will take about 2 to 2 ½ minutes. Watch it closely, and don’t remove the lid until after 2 minutes. Remember, no flipping if you want your eggs sunny side up. Season the eggs with salt and pepper.
    • Slice up your steak and serve with your eggs and your choice of side.

    Nutrition

    Calories: 461kcal | Carbohydrates: 2g | Protein: 33g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 363mg | Sodium: 211mg | Potassium: 423mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 650IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 4mg
  • Christmas Crack (Saltine Cracker Toffee)

    Christmas Crack (Saltine Cracker Toffee)

    This is the Best Christmas Crack Recipe! It’s a saltine cracker layered with toffee and creamy chocolate, then topped with crunchy pecans for the ultimate sweet and salty treat. This recipe is so easy, delicious, and addicting!

    Our family goes crazy for it every Christmas. If you love toffee as much as we do, try this easy Homemade Toffee, this Graham cracker-based Christmas crack toffe, or this Disneyland copycat churro toffee!

    Christmas crack toffee on top of a wire rack with ornaments in the background.

    Best Christmas Crack (Saltine Cracker Toffee)

    I’m not kidding when I say this is the BEST Christmas crack toffee recipe out there! It’s so easy to make, and it’s a great recipe to make with your kids. You use a crunchy saltine cracker as the base of the toffee, which gives it a nice salty crunch that is seriously addicting. You only need a few simple ingredients to make this perfect for Christmas treat!

    I love making Christmas candy to share with friends and neighbors. I like that I can hand out a few plates of Grinch cookies and some divinity candy, and I know everyone will love it. Everyone in my family knows I just want fudge for Christmas! This Christmas crack makes the perfect addition to any treat plate or cookie box that you plan on sharing with loved ones this Christmas season.

    Ingredients

    You only need a few ingredients to make this addictive Christmas crack toffee! Next time you are at the grocery store, pick up your favorite salty crackers. You will have the perfect base for this toffee. You can find the exact measurements below in the recipe card.

    • Saltine Crackers: The salty cracker adds a delicious crunchy base. It also helps to keep the toffee together and adds great flavor!
    • Butter: This melts with the brown sugar to make the candy toffee topping.
    • Brown Sugar: You melt the sweet brown sugar with butter to make the toffee topping for this toffe. Brown sugar has molasses in it which gives it a deeper and richer flavor.
    • Semi-Sweet Chocolate: This is for topping your toffee mixture. You can use your favorite brand of chocolate chips. The better quality you use, the better your toffee will taste!
    • Pecans: I like to chop them and sprinkle them over the top for an extra crunch! You could even toast them or candy them first to give them more flavor, or you could leave them off! Whatever you are going to like most is how you should make it.
    Process photos showing saltine crackers laid out on a pan, then toffee being made in a pot and spread out on top of the crackers, then the chocolate chips melted and spread out.

    Christmas Crack Recipe

    Christmas crack is so simple to make, and is so easy to eat! I can’t get away without making at least two batches every year, because everyone always wants more. The best part is, you don’t have to be skilled at candy making to get this recipe right every time! It’s a simple recipe that the whole family will be able to make together.

    1. Prep: Preheat oven to 400 degrees. Line a 10 x15 inch baking sheet with aluminum foil and spray with cooking spray.
    2. Add Crackers:  Place your saltine crackers in even rows and set aside.
    3. Make Toffee: In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
    4. Bake and Add Chocolate Chips: Pour over the saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
    5. Smooth Chocolate and Add Pecans: Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve.
    A finished pan of toffee with pecans sprinkled on top.

    Variations of Christmas Crack Flavors

    This recipe is so delicious as is, or you can switch up the flavors! You can make so many different kinds of toffee, here are a few that I’ve tried and loved!

    • Add Other Toppings: I’ve added pretzels on top along with the pecans, and I’ve just added pretzels instead of the nuts. It was delicious! The additional salt on top was so yummy. You could also try M&M’s, toffee bits, your favorite candy bar crushed up, sprinkles, or candy canes!
    • Use Different Crackers: I’ve used Graham crackers and Ritz crackers when I was in a rush and it was the only thing I had in my house. I think my kids liked the Graham crackers than the Saltine cracker version!
    • Chocolate: You could use white chocolate, dark chocolate, or any flavor you like! I have even tried mint chocolate and cherry flavored chocolate, and it was all delicious.
    • Try Different Nuts: Walnuts, peanuts, and almonds have all been a huge hit on top of this toffee. I mentioned earlier that you can also candy or toast the nuts to bring out different flavors!

    Christmas crack broken up and sitting on top of a wire rack.

    Tips for Making Christmas Crack

    There isn’t much to this recipe, but after making it for a few years I’ve picked up some helpful tips that will help your Christmas crack turn out perfectly every time!

    • Use Aluminum Foil: Before you start, wrap your baking sheet in aluminum foil. This will make the cleanup so much easier!
    • Making the Toffee: You will probably want your candy thermometer handy for this one. The toffee needs to reach 270-290 degrees Fahrenheit before you pour over the crackers. It should darken in color and thicken up!
    • Let Toffee Rest: Your toffee will be really really hot once you pull it out of the oven. Let it rest for about one minute before you sprinkle the chocolate chips on top. Be careful not to wait too long, or the chocolate chips won’t melt!
    • Melting Chocolate Chips: If your chocolate chips don’t melt once you put them on the caramel, you can pop the pan back in the oven for a few minutes to help them soften up. Don’t let them get too hot, or they will seize and burn instead of melt!
    • Spread the Chocolate: Softly and slowly spread the chocolate mixture around. If you push down too hard or move too fast, the crackers can slide around and it will make a mess!

    Christmas crack stacked on top of each other with other pieces of Christmas crack around it.

    Storing Leftovers

    Christmas crack is a great treat to make ahead of time because it is really easy to store and tastes great for days when stored correctly. You will be so glad you gave this Christmas candy a try, it is one of our all-time favorites!

    On the Counter: Place in an airtight container or ziplock bag for 4 to 5 days at room temperature. Just make sure your house isn’t too warm, or the chocolate will start to melt again.

    In the Refrigerator: You can also store your Christmas crack in an airtight container in the refrigerator. It will stay fresh for about 2 weeks.

    In the Freezer: You can freeze Christmas crack! And trust me, it’s so nice to be able to pull this out of the freezer when you need a quick treat. Store it in an airtight container for up to 1 month. Make sure to layer a piece of parchment in between layers so they don’t end up frozen together in a big clump.

    Other Christmas Treats

    Giving a neighbor a plate of cookies or treats is one of my favorite ways to ramp up the holiday cheer. It feels so good to get to know the people in your neighborhood a little better, and to share something homemade. Here are a few Christmas recipes that your friends and neighbors will love!

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    Best Christmas Crack Recipe

    This is the Best Christmas Crack Recipe! It's a saltine cracker layered with toffee and creamy chocolate, then topped with crunchy pecans for the ultimate sweet and salty treat. This recipe is so easy, delicious, and addicting!
    Course Dessert
    Cuisine American
    Keyword chocolate chip cookies, christmas crack, christmas crack recipe, christmas toffee recipe, christmas treats, how to make christmas crack, toffee
    Prep Time 15 minutes
    Cook Time 5 minutes
    Total Time 20 minutes
    Servings 16 people
    Calories 335kcal
    Author Alyssa Rivers

    Ingredients

    • 35-40 saltine crackers
    • 1 cup butter
    • 1 cup brown sugar
    • 2 cups semi-sweet chocolate chips
    • 1/2 cup chopped pecans

    Instructions

    • Preheat oven to 400 degrees. Line a 10×15 inch baking sheet with aluminum foil and spray with cooking spray.
    • Place your saltine crackers in even rows and set aside.
    • In a saucepan over medium high heat melt the butter and brown sugar and whisk and let it boil for a few minutes.
    • Pour. over the. saltines and spread out and bake in the oven for 5 minutes. Remove from the oven and sprinkle with chocolate chips and let it sit.
    • Spread the chocolate over the Saltines and sprinkle with chopped pecans and let it harden. Cut into pieces and serve

    Notes

    Updated on Dec 18, 2022

    Updated on November 20, 2019

    Original Posted on November 10, 2012

    Nutrition

    Calories: 335kcal | Carbohydrates: 31g | Protein: 2g | Fat: 23g | Saturated Fat: 13g | Cholesterol: 32mg | Sodium: 174mg | Potassium: 174mg | Fiber: 2g | Sugar: 22g | Vitamin A: 366IU | Calcium: 33mg | Iron: 2mg
  • New Year’s Charcuterie Board

    New Year’s Charcuterie Board

    Throw a fun party and ring in the new year with this fantastic New Year’s charcuterie board! Endless options of sweet and savory finger foods will keep your guests awake until midnight.

    The end of the year is a great time to host a get-together with friends and family in town. I have so many favorite appetizers and recipes that are perfect for entertaining. You can even leave a spot on your board for some of these delicious appetizers. Serve this cheeseball, this easy 5-minute dip, or these air fryer eggrolls.

    Overhead view of new year's charcuterie board. Miniature sparkling ciders and disco balls surround the board.

    New Year’s Charcuterie Board

    Load up a beautiful new year’s charcuterie board with delicious cheeses, fruit, salami, and all the perfect foods for munching. Enjoy the last night of the year eating and visiting with loved ones gathered around this board. Everyone will LOVE the mini sparkling ciders because they are so cute on the board!

    I love charcuterie boards that are both fun and festive and are the highlight of the party. This board is sure to be exciting and satisfying for everyone that gets to enjoy it. Next time you throw a party for a holiday I have you covered. I make them for all of the holidays because they are such a hit with friends and family! The best part about these is that you can easily switch things out to your favorite foods and make them your own! I love this Halloween board, this Valentine’s board, or this fun Christmas board.

    Start By Making a Salami Rose

    Salami roses are the best way to elevate any charcuterie board, and it is so easy. I walk you through the process step by step. Feel free to do one big one, or make a couple to scatter around the board. It takes a lot of salami, so make sure you have enough before you start. I buy a couple of packages of salami because I want to be prepared. Use a small shallow dish to display the salami rose. It is so visually beautiful. Your guests are going to think it’s so fancy because it is!

    1. Roll Up the First Salami Piece: Start by taking a slice of salami. Roll up the Salami piece.
    2. Wrap Another Piece Around the Seam: Grab another piece of Salame and wrap it around the seam of the rolled-up salami.
    3. Continue to Wrap To Form a Rose: Continue to wrap around the seam with salami until it starts to take a rose shape and look like petals.
    4. Place Into a Bowl: Place in a small bowl to hold the shape and gently fan out the flower.
    5. Add to the Board: Place the flower in the center of the charcuterie board.
    First photo of how to make a salami rose starting in the middle and layering salami to build a rose. Second photo of placing the salami rose in the middle of the bowl. Third photo placing more salami on the rose to fill in the bowl. Fourth photo is fanning out the salami petals to resemble a rose on the charcuterie board.

    Arrange the Fruit and Dried Fruit

    The holidays are a perfect time for adding healthier options to feed your guests. Fruit adds vibrant color to your board. Dried fruit adds incredible texture and sophistication to your board. Pick anything you want because your guests will love it. There are so many wonderful fresh fruit and dried fruit options that would look lovely on this board. I love the moody feel that the dried fruit and aged cheeses bring to this New Year’s charcuterie board. Adults appreciate it and will enjoy every single bite. Arrange the fresh fruit and dried fruit pointing towards the flower in the center. Leave space for the cheese and crackers to be scattered in between the fruit.

    • Grapes
    • Strawberries
    • Blueberries
    • Raspberries 
    • Dried Mango

    Layer On the Cheese and Crackers

    Cheese is part of all classic charcuterie boards, so you can’t skip this step! It not only lends itself to a savory taste, but the texture of cheeses is just so different than anything else on the board. Plus, this is where you can get really creative with the flavors that you choose and then introduce your guests to new flavors. Here is a list of the cheese and crackers that I used for this charcuterie board. Place the cheese and crackers pointing towards the flower in the center. Fill in the spaces you left so the fruit, cheese, and crackers alternate in options. Then use the letter cutouts for the Havarti cheese that I linked below.

    Cheese

    • Garlic and Herb Bellavitano
    • Manchego
    • Garlic and Herb Brie
    • Fig and Grapefruit Goat Cheese
    • Havarti Happy New Year Cut-out
    • Letter Cheese Cutter

    Crackers

    • Round Butter Crackers
    • Nut Thin Crackers
    • Rectangular Snack Crackers

    Always Include Chocolate On Your Board

    This is my kids’ favorite part of any holiday charcuterie board that I make… the treats! After all, you are staying up late, so you’ll definitely want a late-night sugar fix. You can use any kind of chocolate that you love! Making this during the holidays is convenient because you most likely already have chocolate or candy in your house. Sweet is a must with all these savory snacks. Add in the chocolate candy all throughout the board where space needs to be filled.

    • Rolo Wrapped Chocolate
    • Chocolate Covered Almonds 
    • Ferrero Rocher

    Fill in with Pickles and Almonds

    Additional snacks like miniature dill pickles and raw almonds are delicious on your board. The salty pickles and crunchy nuts go perfectly with the cheese and salami. Everyone will fight over the pickles because cute little versions of food are so fun! You can also use savory-flavored almonds to mix things up. Snacking on this charcuterie board throughout the night will be the highlight of your New Year’s party. Fill in spaces and edges with the pickles and almonds.

    • Miniature Snacking Pickles
    • Almonds
    Close up view of fruit, crackers, cheese, and salami rose on charcuterie board.

    Finish Off the Board With New Year’s Props

    The fun New Year’s items are the best part of this charcuterie board! It completes the board by making it so festive. Gather your items ahead of time while everything is in stock and available. And if you see anything else that you want to add then get it, because the more the merrier! These are the best finishing touches to your board. Arrange the sparkling cider and disco balls on and also beside the board for your guests. Then display the cheese letters with “happy new year” along the top of the board.

    Tips for Building Your Charcuterie Board

    This New Year’s charcuterie board is a delicious appetizer board full of preserved meats and finger foods. In my opinion, a charcuterie board should be full of your favorite things to snack on! After all, the favorites will be picked over first anyways, so you might as well load up on everything you love!

    • Dried Fruits: Trader Joe’s has endless options for dried fruit. Dried apple slices and dates would also be beautiful on this board. Be creative and choose anything you like!
    • Crackers: Crackers are perfect for snacking. I like to pick smaller crackers, but you can use whatever you like! Small crostini are yummy too! Butter crackers and wheat thins are a few more ideas that are great.
    • Preserved Meats: We are definitely putting salami on this board, but a few of my other favorites are Proscuitto and Sopressatta. Yum!
    • Cheeses: I love brie on my board! I also loved provolone and sharp cheddar. Again, use whatever you know your family will like best.

    Close up view of fruit, crackers, cheese, chocolate candy, and salami rose on charcuterie board. A miniature sparkling cider and disco ball is garnished on the board.

    Healthy Recipes For the New Year

    The new year brings new commitments to eating at home and eating healthier! I love to making healthier versions of my favorite recipes like meatballs and lettuce wraps. Try some of these great recipes to start your year off on the right foot!

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    New Year’s Eve Charcuterie Board

    Throw a fun party and ring in the new year with this fantastic New Year's charcuterie board! Endless options of sweet and savory finger foods will keep your guests awake until midnight.
    Course Appetizer
    Cuisine American
    Keyword charcuterie board, new year’s charcuterie board
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 10
    Calories 15kcal
    Author Alyssa Rivers

    Ingredients

    Meats:

    • Italian Dry Salami

    Cheese:

    • Garlic and Herb Bellavitano
    • Manchego
    • Garlic and Herb Brie
    • Fig and Grapefruit Goat Cheese
    • Havarti (for "Happy New Year" Cut-out)
    • Letter Cheese Cutter

    Crackers

    • Round Butter Crackers
    • Nut Thins
    • Rectangular Snack Crackers

    Chocolate:

    • Rolo Wrapped Chocolate
    • Chocolate Covered Almonds
    • Ferrero Rocher

    Fruit:

    • Grapes
    • Strawberries
    • Blueberries
    • Raspberries
    • Dried Mango

    Pickles and Almonds

    • Miniature snacking pickles
    • Almonds

    Optional:

    Instructions

    To Make a Salami Rose

    • Start by taking a slice of salami. Roll up the Salami piece.
    • Grab another piece of Salame and wrap it around the seam of the rolled-up salami.
    • Continue to wrap around the seam with salami until it starts to take a rose shape and look like petals.
    • Place in a small bowl to hold the shape and gently fan out the flower.
    • Place the flower in the center of the charcuterie board.

    Putting Together the Charcuterie Board

    • Arrange the fresh fruit and dried fruit pointing towards the flower in the center. Leave space for the cheese and crackers to be scattered in between the fruit.
    • Place the cheese and crackers pointing towards the flower in the center. Fill in the spaces you left so the fruit, cheese, and crackers alternate in options. Then use the letter cutouts for the Havarti cheese that I linked below.
    • Add in the chocolate pieces all throughout the board where space needs to be filled.
    • Fill in spaces and edges with the pickles and almonds.
    • Arrange the sparkling cider and disco balls on and beside the board for guests.
    • Display the cheese letters with "happy new year" along the top of the board.

    Nutrition

    Calories: 15kcal | Carbohydrates: 4g | Protein: 0.3g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 0.3mg | Potassium: 30mg | Fiber: 1g | Sugar: 2g | Vitamin A: 12IU | Vitamin C: 5mg | Calcium: 4mg | Iron: 0.1mg
  • Cream Cheese Mints

    Cream Cheese Mints

    This classic and timeless Cream Cheese Mint is the perfect melt-in-your-mouth candy to make for your next party. They are creamy and sweet with a hint of mint flavor that is so refreshing, you’ll want to eat them again and again!

    I am a huge fan of making candy at home. Especially easy recipes where you don’t need a candy thermometer (like this Reese’s fudge). I just love sharing sweets with friends and family! If you love making candy, you’ve got to try this hard-to-resist Irish potato candy and this scrumptious peanut butter pinwheel candy!

    Cream cheese mints in red, green, yellow, and blue all lined up on a parchment paper.

    Cream Cheese Mints Recipe

    This cream cheese mint recipe is a classic for a reason. They are so smooth and creamy on the inside, and have the perfect amount of mint flavor to refresh you. They are so fun to make too! I had a lot of fun making these mints with my kids, and they are really hard to get wrong. You can color them in so many different ways. I like to separate the cream cheese batter into different bowls so that I can make 3 or 4 colors.

    If you have never tried a cream cheese mint you are in for a treat! My grandma used to make them, and they have always been a favorite of mine, along with peanut butter pinwheel candy and toffee. They are easier to make than caramels, and people love them just as much! I have made these mints for weddings, Christmas, baby showers, Easter, graduation parties, the list goes on. They are perfect for any and all occasions!

    Ingredients

    You only need a few simple ingredients to make these delicious cream cheese mints. They are so simple to make, and you will have them whipped up in minutes! They are a classic candy that you will really enjoy making with friends and family. You can find exact measurements below in the recipe card.

    • Cream Cheese: This is a key ingredient. It gives structure to the mint, along with a tangy sweet flavor that you can’t leave out!
    • Salted Butter: I like to use salted butter because this recipe is really sweet. You could use unsalted butter and add salt back in if you prefer.
    • Powdered Sugar: Confectioners sugar helps to balance out the tangy flavors in the cream cheese. It makes the mint taste a little like frosting, it’s so yummy!
    • Peppermint Extract: This is what gives the mint it’s minty flavor. You really have to include this ingredient!
    • Vanilla Extract: Vanilla extract helps to bring out all of the delicious flavors in this mint. It also adds a little vanilla flavor that helps to balance out the sugar flavor.
    • Almond Extract: Almond extract is a strong flavor that is almost fruity. If you like marzipan, you’ll love almond extract in these mints. You could also leave it out if you aren’t a fan of almond.
    • Gel Food Coloring: This is what gives the mints their colors. If you are hosting a baby shower, you could choose pink and blue. Just use whatever colors fit the day, or whatever your favorite colors are! You could also leave them out altogether if you just wanted plain white mints. You can add a liquid food coloring if that’s all you have on hand, just be careful to not add to much extra moisture to the batter.
    Process photos showing the batter being made in a glass bowl, then separated and colored, then dipped in powdered sugar and rolled, then pressed into shape.

    How to Make Cream Cheese Mints

    These cream cheese mints are perfect for any occasion! They are a classic treat that everyone gets excited about. I can’t help but smile when I see how happy these candies make people, because they are so easy to make!

    Make the Cream Cheese Mints

    1. Beat: In a large bowl with a hand mixer, or a stand mixer fitted with a paddle, beat your cream cheese and butter together until creamy and well combined.
    2. Mix: Reduce mixing speed to low, and gradually add 3 cups of your powdered sugar in, ¼ cup at a time. Once the 4 cups of powdered sugar has been incorporated, add your mint and vanilla extracts, mix until combined.
    3. Add Sugar: Gradually add in the remaining 2 cups of powdered sugar until your dough is completely smooth and well mixed.

    Color and Shape

    1. Divide and Color: Divide your mixture into bowls, for as many colors as you are going to use. Add a small amount of food coloring to each bowl and stir together until your desired color has been reached and all the food coloring has been mixed in.
    2. Cool: Cover and refrigerate the mixtures for about an hour, you want it to firm up a bit so it is easier to handle. While the candy is cooling, line a baking sheet with parchment paper or wax paper and dust with powdered sugar.
    3. Shape: Once the candy has cooled for an hour you can begin to form your individual mints. Pinch off or scoop out about a teaspoon of candy mixture, toss in a bowl of powdered sugar to coat and roll between your hands to form a ball. Place balls on the parchment lined cookie sheet and using the tines of a fork to slightly flatten them and leave an indent in the top. Repeat until all the candy has been used.
    4. Harden: Allow the mints to harden at room temperature for at least 3 hours before enjoying. They can be stored in an airtight container at room temperature for up to 2 weeks.
    A close up of the red and green mints in a scalloped dish.

    Tips for Making Cream Cheese Mints

    These mints are so simple to make! Once you make them for yourself, you will pick up your own little tips and tricks to make the recipe your own. Here are a few tips from my years of experience!

    • Prevent Sticking: Be sure to roll the balls of candy into powdered sugar before pressing them into molds. This prevents them from sticking as you shape them.
    • Decorating Tips: These mints are decorated by using the technique I mentioned in this recipe with the tines of a fork, but you can press them any way you’d like. You can gently press them with the bottom of a cup for a smooth finish, but you can use any tool to create many different designs! These mints also work great being pressed into candy molds for more detailed designs.
    • Best Fresh: These are best enjoyed fresh but they can be kept in the fridge and freezer to store for longer periods of time. 
    • Customize: The beauty of these mints is how easily customizable they are. You can color them for any occasion. Decorate the top to fit any theme. They are a great treat to bring to any gathering! 

    A hand holding a pink cream cheese mint above a platter of other mints.

    Storing Leftovers

    These mints are definitely best when fresh, but you can store them or make them ahead of time if you need to. Here are my tips for storing your cream cheese mints.

    In the Refrigerator: They will stay fresh in the refrigerator when stored in an airtight container for up to two weeks! You can also freeze this recipe, so if you make a large batch for a big party they can be frozen in a Ziploc bag for up to three months.

    Other Candy Recipes to Try

    I love making candy, especially easy recipes that my whole family can join in on. It is so fun to sit around the counter and decorate while building lasting memories. I remember doing it with my grandma, and I’m lucky my kids enjoy it too! Here are some of my favorite candy recipes that your whole family will enjoy!

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    Cream Cheese Mints

    This classic and timeless Cream Cheese Mint is the perfect melt-in-your-mouth candy to make for your next party. They are creamy and sweet with a hint of mint flavor that is so refreshing, you'll want to eat them again and again!
    Course Dessert
    Cuisine American
    Keyword candy, cream cheese mints
    Prep Time 30 minutes
    Cook Time 0 minutes
    Resting time 3 hours
    Total Time 3 hours 30 minutes
    Servings 50 mints
    Calories 65kcal
    Author Alyssa Rivers

    Ingredients

    • 8 ounces cream cheese room temperature
    • 1 tablespoons salted butter room temperature
    • 5 cups powdered sugar
    • 2 teaspoons mint extract
    • ½ teaspoon vanilla extract
    • ½ teaspoon almond extract
    • gel food coloring of your choice
    • additional powdered sugar for rolling mints in

    Instructions

    • In a large bowl with a hand mixer, or a stand mixer fitted with a paddle, beat your cream cheese and butter together until creamy and well combined.
    • Reduce mixing speed to low, gradually add 3 cups of your powdered sugar in, ¼ cup at a time. Once the 4 cups of powdered sugar has been incorporated, add your mint and vanilla extracts, mix until combined.
    • Gradually add in the remaining 2 cups of powdered sugar until your mixture is completely smooth and well mixed.
    • Divide your mixture into bowls, for as many colors as you are going to use. Add a small amount of food coloring to each bowl and stir together until your desired color has been reached and all the food coloring has been mixed in.
    • Cover and refrigerate the mixtures for about an hour, you want it to firm up a bit so it is easier to handle. While the candy is cooling, line a baking sheet with parchment and dust with powdered sugar.
    • Once the candy has cooled for an hour you can begin to form your individual mints. Pinch off or scoop out about a teaspoon of candy mixture, toss in a bowl of powdered sugar to coat and roll between your hands to form a ball. Place balls on the parchment lined pans and using the tines of a fork to slightly flatten them and leave an indent in the top. Repeat until all the candy has been used.
    • Allow the mints to harden at room temperature for at least 3 hours before enjoying. They can be stored in an airtight container at room temperature for up to 2 weeks.

    Nutrition

    Serving: 3mints | Calories: 65kcal | Carbohydrates: 12g | Protein: 0.3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 16mg | Potassium: 7mg | Sugar: 12g | Vitamin A: 68IU | Calcium: 5mg | Iron: 0.01mg
  • Peppermint Candy Cane Brownies

    Peppermint Candy Cane Brownies

    The ultimate treat for the holidays, these peppermint candy cane brownies are made with layers of fudgy brownie, creamy mint frosting, chocolate ganache, and crushed peppermint. One bite and you’ll be filled with Christmas cheer!

    ‘Tis the season for peppermint! Need more dessert inspiration? Try these peppermint meltaways, peppermint cheesecake, or peppermint meringue lollipops next!

    Hero image of 3 brownies stacked on top of each other.

    Chocolate Peppermint Brownies

    Don’t you just love the Christmas season? Even though it is so busy I love this time of year! Holiday treats are the best. Out of all of the holiday flavors, peppermint is one of my favorites! It just screams Christmastime and is so delicious! If you’ve been looking for a knockout dessert to add to the holiday lineup, these peppermint candy cane brownies are the answer.

    If you know me, then you know I love a good brownie. (You’ll have to try out these 3-ingredient brownies, too!) These peppermint candy cane brownies are fudgy and indulgent with some holiday magic added. It starts with an amazing fudgy brownie base. Next up is a creamy mint center and then it is topped with chocolate ganache and candy canes! Each bite is filled with the perfect Christmas flavor. You’re going to love these brownies and want to make them all winter long!

    Ingredients Needed

    Don’t let this list of ingredients scare you! I’m sure you have most of them in your pantry. The homemade mint frosting and chocolate ganache is what makes these peppermint candy cane brownies so good! Check out the recipe card for exact measurements.

    Brownie Ingredients:

    • Flour: All-purpose flour works great!
    • Baking Powder: Baking powder is a must-add because it keeps your brownies from turning out too dense.
    • Salt: A pinch is all you need to enhance the flavor of your brownies.
    • Unsweetened Chocolate: You can use a chocolate baking bar, candy melts, or chocolate chips.
    • Unsalted Butter: Butter will give your brownies a nice, rich flavor and also keep them moist.
    • Eggs: To bind all of the ingredients together.
    • Sugar: Just regular white sugar will give these peppermint candy cane brownies the perfect sweetness!
    • Vanilla: You can use either imitation or pure vanilla extract.

    Mint Frosting:

    • Powdered Sugar: Adds sweetness and a silky-smooth texture as well.
    • Butter: You can never go wrong with butter in frosting!
    • Peppermint Extract: Go easy with the peppermint extract at first and then slowly add to taste. It can become overpowering pretty easily!
    • Milk: To adjust the thickness.
    • Red Food Coloring: (Optional) You’ll only need a drop or two to make the frosting pink.

    Peppermint Topping:

    • Crushed Peppermint Candy: Both candy canes and peppermints work!

    How to Make Peppermint Candy Cane Brownies

    Making these tasty peppermint brownies is actually pretty simple! Plus, it only takes about 30 minutes. It’s the perfect dessert to make when the holidays get busy!

    1. Preheat Oven, Prep Pan: Preheat oven to 350 degrees. Then line a 9×13 pan with aluminum foil and spray with cooking spray. Set aside.
    2. Mix Dry Ingredients: In a medium sized mixing bowl, combine flour, baking powder, and salt. Then set aside.
    3. Melt Chocolate: Chop the unsweetened chocolate and add it to a microwave safe bowl. Add the butter and microwave 30 seconds at a time stirring in between until melted and smooth. Set aside.
    4. Mix in Eggs, Sugar, and Vanilla: In a stand mixer beat the eggs, sugar, and vanilla for two minutes. Slowly add the melted chocolate until incorporated and add the flour mixture. Mix until just combined and pour into the prepared baking pan.
    5. Bake: Bake for 20-30 minutes or until toothpick comes our clean. Let brownies completely cool on a wire rack and put in the fridge to chill.
    6. Add Mint Frosting Layer: To make the peppermint frosting, beat together powdered sugar, butter, peppermint extract, milk and red food coloring until fluffy. Then spread evenly over the top of the brownie layer and put in the fridge to chill.
    7. Making the Chocolate Ganache: In a microwave safe bowl add the chocolate chips and butter. Then cook in 30-second intervals and stir until melted. Spread evenly over the mint frosting layer.
    8. Add Candy Cane Pieces: Sprinkle the crushed candy canes on top and then chill until the chocolate has hardened.
    6-photo collage of brownie batter and frosting being prepared.

    How to Make the Best Brownies

    Here are a few simple ways to make your peppermint candy cane brownies turn out perfectly! This peppermint brownie recipe is a staple for the holidays.

    • Don’t Overmix: Only mix your brownie batter until it’s smooth. If you overmix it, gluten may develop and your brownies will turn out rubbery and dense.
    • Use High-Quality Chocolate: The higher quality chocolate you use, the better your brownies will taste. I usually go for Ghirardelli 60% cacao chocolate chips.
    • Let Your Brownies Chill: Be sure to give your peppermint candy cane brownies time to chill and set. This way, you’ll be able to cut them into uniform squares without making a mess.

    Top-down view of peppermint candy cane brownies cut into squares.

    How Long Will My Brownies Last?

    There’s nothing better than having homemade brownies to munch on throughout the week. If you’re lucky enough to have some left over, here’s how to keep them tasting soft, fudgy, and delicious.

    • At Room Temperature: Store your leftover peppermint brownies in an airtight container or Ziploc bag for up to 5 days.

    A stack of 3 brownies. One has a bite taken out of it.

    More Peppermint Desserts

    Calling all peppermint lovers! I’ve rounded up a few more dessert recipes for you to enjoy throughout the holidays. They’re packed with delicious minty flavor and so easy to make!

    Print

    Peppermint Candy Cane Brownies

    The ultimate treat for the holidays, these peppermint candy cane brownies are made with layers of fudgy brownie, creamy mint frosting, chocolate ganache, and crushed peppermint. One bite and you’ll be filled with Christmas cheer!
    Course Dessert
    Cuisine American
    Keyword brownie recipes, brownies, peppermint candy cane brownies
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 16 Servings
    Calories 498kcal
    Author Alyssa Rivers

    Ingredients

    Brownie Ingredients:

    • 1 1/4 cups flour
    • 1/2 teaspoon baking powder
    • 1/4 teaspoon salt
    • 4 ounce unsweetened chocolate
    • 1 cup unsalted butter
    • 4 eggs
    • 2 cups sugar
    • 1 teaspoon vanilla

    Mint Frosting:

    • 3 cups powdered sugar
    • 1/4 cup butter softened
    • 1 teaspoon peppermint extract
    • 1/4 cup milk
    • 1 drops red food coloring just enough to make it pink

    Chocolate Ganache:

    • 6 ounces semi sweet chocolate chips
    • 6 tablespoons butter

    Peppermint Topping:

    • 1/2 cup crushed candy canes

    Instructions

    • Preheat oven to 350 degrees. Line a 9×13 with aluminum foil and spray with cooking spray. Set aside. In a medium sized mixing bowl, combine flour, baking powder, and salt. Set aside.
    • Chop the unsweetened chocolate and add it to a microwave safe bowl. Add the butter and microwave 30 seconds at a time stirring in between until melted and smooth. Set aside.
    • In a stand mixer beat the eggs, sugar, and vanilla for two minutes. Slowly add the melted chocolate until incorporated and add the flour mixture. Mix until just combined and pour into the 9×13 inch pan. Bake for 20-30 minutes or until toothpick comes our clean. Let brownies completely cool on a wire rack and put in the fridge to chill.
    • To make the Mint frosting, beat together powdered sugar, butter, peppermint extract, milk and red food coloring until fluffy. Spread evenly over the top of the brownie layer and put in the fridge to chill.
    • To make the chocolate ganache: In a microwave safe bowl add the chocolate chips and butter. Cook in 30 second intervals stir until melted. Spread evenly over the mint frosting layer.
    • Sprinkle the crushed candy canes on top and chill until the chocolate has hardened.

    Notes

    Originally posted December 11, 2014

    Updated December 16, 2022

    Nutrition

    Calories: 498kcal | Carbohydrates: 62g | Protein: 4g | Fat: 28g | Saturated Fat: 17g | Cholesterol: 91mg | Sodium: 121mg | Potassium: 161mg | Fiber: 2g | Sugar: 49g | Vitamin A: 639IU | Calcium: 34mg | Iron: 3mg
  • Pomegranate Salad with Parmesan

    Pomegranate Salad with Parmesan

    This pomegranate salad has just the right ingredients to go with any dish this holiday season! Packed with texture, different fruits, and delicious greens, you will be coming back for seconds (and probably even thirds)!

    Salads are so typical in the summer, but if you can find a good salad for the wintertime… I call that a winner! Try out some more delicious winter salads that you will eat all season long! My favorites are this The Best Winter Fruit Salad, this yummy Winter Cobb Salad, and this delicious Christmas Fruit Salad!

    The top view of a pomegranate salad in a white bowl.

    Pomegranate Salad Recipe

    If you have never tried pomegranates or haven’t been a huge fan until now… you MUST try this salad! It will definitely change your mind. The tangy flavor and the slight crunch are the perfect addition to any recipe. This salad combines that traditional holiday ingredient with some nuts, greens, and a yummy and fresh pear! Even my kids like this salad. And we all know that kids are the best critics of any food.

    The key to getting a delicious salad just right is the ratio of ingredients. You don’t want to have too much of any one ingredient, or it will overwhelm the others. But, on the other hand, having too much plain lettuce just doesn’t make it appealing. What really sets this pomegranate salad recipe apart is the homemade champagne vinaigrette. It adds the perfect creamy texture and flavor to go it.

    Ingredients in a Pomegranate Salad

    A pomegranate salad can have a variety of ingredients. I chose to combine a few simple ingredients that complement each other (the parmesan cheese adds the best flavor!), and I think it makes up the perfect winter salad! Check out the recipe card at the bottom of the post for exact measurements.

    • Spring Lettuce Mix: You can use any salad mix, like baby spinach or arugula, but I like the spring mix because of the textures and colors.
    • Pomegranate Seeds: These add in a burst of flavor!
    • Pear: I love how the pear looks sliced up in this salad, but its delicate texture and subtle taste add a lot to the salad.
    • Candied Pecans: I have also tried walnuts and almonds; they also make a great combination!
    • Parmesan Cheese: Shaved parmesan cheese is a favorite at our house, but feta cheese or goat cheese are some other great ones to try!
    • Champagne Vinaigrette: You have to try making this recipe from scratch (it takes 10 minutes!) with this recipe.

    How to Make a Pomegranate Salad

    Making a salad is simple and easy! This pomegranate salad is no exception. Once you taste this combination of flavors and textures, you won’t be able to stop. After just a few simple steps, you will enjoy this salad on its own or any meal.

    1. Make Dressing: Prepare the champagne vinaigrette dressing ahead of time according to the recipe. Store in an airtight container in the refrigerator until it’s time to dress the salad.
    2. Add Lettuce: Add the lettuce mix to a large shallow bowl.
    3. Slice Pear: Cut the pear into thin slices, but keep the slices together to fan out beautifully on top of the salad.
    4. Mix: Sprinkle the candied pecans, parmesan shavings, and pomegranate arils over the lettuce mix.
    5. Drizzle: Wait to dress the salad until you’re ready to serve. Drizzle the dressing over the salad and toss it gently to coat the ingredients. 
    6. Serve: Serve immediately and enjoy!
    4 pictures showing how to add ingredients to a pomegranate salad.

    Easy Pomegranate Seeds Tip

    I sometimes think that getting the seeds out of a pomegranate can be more work than it’s worth! BUT… Did you know that at your local grocery store (and every once in a while, Costco!), you can buy a container that is filled with pomegranate seeds? You don’t have to spend any time getting them out of the actual pomegranate at all! When you are in a time crunch and want to make this pomegranate salad, this can save you so much time and effort!

    A bottle of champagne vinaigrette being poured onto the salad.

    Make Ahead of Time

    If you want to make this pomegranate salad ahead of time, you can! It’s great to be able to save some time. Just make sure not to add the dressing until just before serving so that the salad doesn’t get soggy.

    • Salad: Toss all of the salad ingredients together and store them in the fridge in an airtight container. It will last about 2-3 days without the dressing.
    • Dressing: You can easily make the salad dressing ahead of time, and it will last about 7-10 days in an airtight container in your refrigerator. Add it to your salad just before serving.

    A close up top view of a pomegranate salad with gold tongs.

    More Delicious Pomegranate Recipes

    Once you start adding pomegranates to your food, you won’t be able to stop! I am a huge fan of them because they add such a unique taste and texture. Check out a few more recipes that use pomegranates and you will be hooked just like me!

    Print

    Pomegranate Salad

    This pomegranate salad has just the right ingredients to go with any dish this holiday season! Packed with texture, different fruits, and delicious greens, you will be coming back for seconds (and probably even thirds)!
    Course Salad
    Cuisine American
    Keyword Pomegranate Salad
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 103kcal
    Author Alyssa Rivers

    Ingredients

    • 5 cups spring lettuce mix, washed and dried
    • 1/2 cup pomegranate seeds
    • 1 pear, sliced
    • 1/2 cup candied pecans (store-bought makes it easy)
    • 1/4 cup parmesan cheese, shaved
    • champagne vinaigrette, prepared

    Instructions

    • Prepare the champagne vinaigrette dressing ahead of time according to the recipe. Store in an air-tight container in the refrigerator until it's time to dress the salad.
    • Add the lettuce mix to a large shallow bowl.
    • Cut the pear into thin slices, but keep the slices together to fan out beautifully on top of the salad.
    • Sprinkle the candied pecans, parmesan shavings, and pomegranate arils over the lettuce mix.
    • Wait to dress the salad until you’re ready to serve. Drizzle over the salad and toss it gently to coat the ingredients with the dressing.
    • Serve immediately and enjoy!

    Nutrition

    Calories: 103kcal | Carbohydrates: 13g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 110mg | Potassium: 155mg | Fiber: 3g | Sugar: 9g | Vitamin A: 341IU | Vitamin C: 4mg | Calcium: 71mg | Iron: 0.5mg
  • Bunuelos

    Bunuelos

    A Latin American holiday staple, Buñuelos are a donut-like dessert covered in cinnamon sugar! They’re light and airy with a golden, crispy shell. The whole family is going to love them!

    I love trying to recreate Latin American treats and desserts. They always have the best flavor! You’ll have to try out coquito, arepas, or some homemade churros next!

    Hero image of 4 bunuelos stacked on top of each other.

    Bunuelos Recipe

    If you’ve never tried buñuelos before, meet your new obsession. They are a disc-shaped fritter commonly found in Spain, Mexico and Colombia! Their texture is similar to a scone but with a light, crispy shell. They’ve been around since the second century B.C. so you know they’ve got to be good, passed down from generation to generation. Buñuelos are a popular street food around Christmastime. With this recipe you can join in on the fun and enjoy some in the comfort of your kitchen. No vacation needed!

    Now, you will need to fry these in oil, but trust me- it’s a lot easier than it looks! It only takes about 60 seconds to get your bunuelos to light, puffy perfection. From there, all you’ve got to do is dredge them in some cinnamon sugar! My kids love helping with this part. Making bunuelos is quickly becoming a new Christmas tradition! I know your family will love this recipe just as much. You may even want to make them year-round! Need more delicious Mexican desserts in your life? Try some homemade flan or tres leches! This pumpkin tres leches is also a great choice for the holidays.

    The Difference Between Buñuelos and Sopapillas

    Both bunuelos and sopapillas are sweet quick breads, but they have some differences. Sopapillas are pan-fried and typically have a thicker, softer texture. Bunuelos are more airy and have a golden, crispy shell. Psst- if you love sopapillas, you’ve got to try my sopapilla cheesecake bars!

    Ingredients for Buñuelos Mexicanos

    My favorite thing about this recipe is all of the basic ingredients it uses. You’ll be able to find all of them in your pantry! Bunuelos are the perfect thing to make when the kids are craving something sweet. If you’re looking for measurements, they can all be found in the recipe card at the end of the post.

    • Flour: All-purpose works great here! If you use a substitute, be sure it doesn’t have a high protein content. This will make your bunuelos turn out dense instead of light and fluffy.
    • Baking Powder: You’ve got to add baking powder to your dough because it helps it rise.
    • Sugar: A little granulated sugar is all you need to make your bunuelos nice and sweet. You’ll also want to reserve some for the cinnamon sugar coating.
    • Salt: Salt is a must-add because it helps to boost all of the flavors. It also keeps your bread from tasting bland.
    • Egg: This will help to bind everything together. I recommend using an egg at room temperature so that it mixes into your dough smoothly.
    • Butter: For moisture and rich flavor! You will want your butter to be softened or at room temperature as well. This will keep your dough from being lumpy.
    • Vanilla Extract: If you want your bunuelos to have the best flavor, use pure vanilla extract! In fact, for desserts like these, I always use the vanilla that I got from Mexico!
    • Warm Water: For adding moisture to the dough.
    • Vegetable Oil: This is used for frying the bread in.
    • Cinnamon Sugar: For coating the bunuelos with!

    How to Make Homemade Bunuelos

    Making bunuelos is a labor of love! My kids always want to help with rolling out the dough and coating their bunuelos in cinnamon sugar. Even though we’re making homemade dough here and frying in oil, the process is a lot simpler than it looks. You’ll be a pro at making bunuelos in no time!

    Preparing the Dough

    1. Mix Dry Ingredients: In a large bowl whisk together your flour, baking powder, sugar, and salt.
    2. Add Wet Ingredients: Add in your egg, melted butter, and vanilla. Then mix until it resembles a coarse meal. Add your water in 1 tablespoon at a time, mixing and kneading until your dough is soft and completely smooth, this should take 3-4 minutes. Then cover the dough with saran wrap or a kitchen towel and let it rest for 30 minutes.
    3. Roll Out Dough: Prepare a flat surface with a rolling pin, a plate with paper towels, flour for dusting, bench scraper, or knife. Then once the dough has rested, put it onto your work surface and cut into 12 equal balls. Flour your working surface and begin rolling out each ball into a thin circle. You want your bunuelo to be as thin as possible without tearing it. The dough should be almost transparent.

    Deep Frying

    1. Heat Oil: On the stove in a large frying pan, heat your vegetable oil to 350℉ (over medium-high heat). Your oil should only be about 1- 1.5” deep so the amount of oil you use will vary depending on the size of pan you’re using.
    2. Fry: Once all your bunuelos are all rolled out and ready, you can fry them in the hot oil until they are golden and crispy, this should take about 60 seconds. You should also flip them halfway through frying.
    3. Coat With Cinnamon Sugar: Remove the bunuelos from the frying oil and place them on the paper towel-lined plate to absorb any excess oil. When all the bunuelos are done, then you can sprinkle them with cinnamon sugar and enjoy!
    6-photo collage of dough being prepared and fried.

    Toppings and Serving Suggestions

    Once you’ve got a batch of golden bunuelos made, here are some tasty toppings to add. This is the fun part!

    • Add Cinnamon Sugar: I sprinkled mine with cinnamon sugar, but you can top yours any way you would like! Some people like to top them with just plain granulated sugar, or powdered sugar. You can also make a glaze to go over the top.
    • Drizzle With Caramel: If you want to make your bunuelos a little more indulgent, try adding a drizzle of caramel, chocolate sauce, or white chocolate sauce!

    Storing Leftovers

    I doubt you’ll have any bunuelos left over, they’re just too good! But if you do, here’s how to keep them tasting fresh and tasty!

    • At Room Temperature: To keep your bunuelos from drying out, make sure you store them in an airtight container. They will stay good for 3-5 days.

    Closeup of a stack of buñuelos.

    More Cinnamon Sugar Desserts

    Cinnamon sugar is such a great combo. If you love it as much as I do, here are a few more great desserts to try! They’re perfectly sweet and spiced to perfection. The whole family will go crazy over them!

    Print

    Bunuelos

    A Latin American holiday staple, Buñuelos are a donut-like dessert covered in cinnamon sugar! They’re light and airy with a golden, crispy shell. The whole family is going to love them!
    Course Dessert
    Cuisine Colombian, Mexican, Spanish
    Keyword bunuelos, bunuelos recipe
    Prep Time 35 minutes
    Cook Time 5 minutes
    Total Time 40 minutes
    Servings 4
    Calories 284kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups all purpose flour
    • 1 teaspoon baking powder
    • 1 tablespoon sugar
    • 1 teaspoon salt
    • 1 egg room temperature
    • 1 tablespoon butter softened
    • 1 teaspoon vanilla extract
    • ¾ cup warm water
    • 2 cups vegetable oil for frying
    • Cinnamon sugar for garnish

    Instructions

    • In a large bowl whisk together your flour, baking powder, sugar, and salt.
    • Add in your egg, melted butter, and vanilla. Mix until it resembles a coarse meal. Add your water in 1 tablespoon at a time, mixing and kneading until your dough is soft and completely smooth, this should take 3-4 minutes. Cover the dough with saran wrap or a kitchen towel and let it rest for 30 minutes.
    • Prepare a flat surface with a rolling pin, a plate with paper towels, flour for dusting, bench scraper or knife. On the stove in a large frying pan, heat your vegetable oil to 350℉ (over medium high heat). Your oil should only be about 1- 1.5” deep so the amount of oil you use will vary depending on the size of pan you’re using.
    • Once the dough has rested, put it onto your work surface and cut into 12 equal balls. Flour your working surface and begin rolling out each ball into a thin circle. You want your bunuelo to be as thin as possible without tearing it. The dough should be almost transparent.
    • Once all your bunuelos are all rolled out and ready, you can fry them in the hot oil until they are golden and crispy, this should take about 60 seconds, and they should be flipped halfway through frying.
    • As you remove the bunuelos from the frying oil, once they are done cooking, place them on the paper towel lined plate to absorb any excess oil. When all the bunuelos are done, you can sprinkle them with cinnamon sugar and enjoy!

    Nutrition

    Calories: 284kcal | Carbohydrates: 51g | Protein: 8g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 48mg | Sodium: 624mg | Potassium: 186mg | Fiber: 2g | Sugar: 3g | Vitamin A: 147IU | Calcium: 62mg | Iron: 3mg
  • Christmas Tree Pull Apart Bread

    Christmas Tree Pull Apart Bread

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    Christmas tree pull apart bread is cheesy on the inside, and soft and chewy on the outside! It is formed in the shape of a Christmas tree and baked to perfection. Served with your favorite marinara sauce, this is sure to become your new Christmas tradition!

    I love making bread. It makes the house smell incredible, and it’s so fun to watch dough turn into a fluffy, delicious ball of bread. If you love making bread too, you’ll have to try this classic Grandma’s Perfect Homemade Bread, it’s the homemade sandwich bread recipe you’ve been waiting for. And you might as well try this amazingly simple cinnamon roll monkey bread and super delicious apple bread too!

    Christmas tree pull apart bread sitting on parchment with some sauce next to it and a hand pulling away some of the bread.

    Pull Apart Christmas Tree Bread

    What holiday doesn’t need cheesy, buttery, dippable bread? That’s why I love the idea of making this Christmas tree pull apart bread for your Christmas celebration! It is fun, festive, and seriously, everyone is going to love it. We all love monkey bread, right? This is basically savory monkey bread that is stuffed with cheese! It really doesn’t get easier to dress up your holiday table than this.

    If you have tried the dinner roll wreath, you are going to love this recipe. It’s even easier, and every bite is stuffed with cheese! It’s the perfect way to compliment your Christmas charcuterie board or to go alongside your Christmas dinner ham. You can dress up the presentation with herbs like rosemary and parsley. It is the perfect side dish for this holiday season!

    Ingredients

    These ingredients are so simple and come together to make THE most delicious bread. Pizza dough is amazing on its own, then you stuff it and dip in in marinara sauce for a heavenly bite every time. You can find the exact measurements below in the recipe card.

    • Pizza Dough: If you have your favorite homemade pizza dough recipe, that will be perfect for this pull apart bread! You could also buy a pre-made pizza dough. Whatever is easiest for you and your family!
    • Mozzarella Cheese: Mozzarella cheese is perfect for stuffing this bread. It melts perfectly on the inside of the bread.
    • Butter: You will want to use unsalted butter. You mix the melted butter with parmesan, garlic powder, and herbs to make the sauce that you brush on top of the bread before baking it.
    • Parmesan Cheese: Parmesan cheese has the perfect flavor for this bread. It’s what you love to sprinkle on top of your pizza!
    • Garlic Powder: Garlic powder brings out the sweet and savory flavors in this dish.
    • Dried Italian Seasoning: Italian seasoning is a blend of herbs that you already love on your pizza like oregano and thyme. It adds so much flavor to the bread!
    • Marinara Sauce: I love making my own homemade marinara sauce, but you can use whatever you like best! You could even use a pizza sauce because it’s pizza dough, so you know it’s going to be amazing.
    Process photos showing all of the cheese cut up, all of the dough cut up, the cheese folded inside of the dough, and then the Christmas tree being brushed with butter

    Christmas Tree Pull Apart Bread Recipe

    This Christmas tree pull apart bread recipe is so easy to put together, and looks so festive on the table! The Christmas tree shape is so cute, and it’s fun to gobble it up. I know my family and I really enjoyed this bread together, and I know you will too.

    1. Prep: Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.
    2. Cut Bread: Flour the counter and place the pizza dough on top of your floured surface. Cut the pizza dough with a pizza cutter or knife into 33 small pieces.
    3. Cut Cheese: Cut the mozzarella cheese into 33 small pieces.
    4. Shape and Fill: Flatten out a piece of dough and place a cheese piece in the middle. Then gather the dough up and around the cheese. Secure the dough around the cheese.
    5. Repeat: Repeat the steps until all 33 cheese balls are formed.
    6. Arrange: Arrange the balls on the prepared pan. Start with 7 balls on the bottom then build the tree up by placing one less ball on each row. Then work your way up the tree in the order of 7, 6, 5, 4, 3, 2, 1.
    7. Make Star: Once you reach the top of the tree with one ball then place three more balls around the top ball to form the star.
    8. Add Stem: Place the last two balls at the base of the tree for the stem.
    9. Whisk: Combine the melted butter, parmesan cheese, garlic powder, and Italian seasonings in a bowl. Then whisk until incorporated.
    10. Brush: Using a pastry brush, brush the dough balls generously with the butter mixture.
    11. Bake: Bake for 15-18 minutes until your tree is golden brown.
    12. Enjoy: Serve with a marinara sauce for dipping and enjoy!
    Baked pull apart bread in the form of a Christmas tree with red dipping sauce.

    Tips for Making Christmas Tree Pull Apart Bread

    This Christmas tree pull apart bread is so easy to make, and you can change the flavor by adding different ingredients. You could even make a sweet tree instead of savory! Here are my tips for making this side dish.

    • Pinch the Seam: Make sure that when you are stuffing the bread, you pinch the seam closed. You don’t want to see any cheese because it will spill out of the dough, and it will make your bread look different shapes. You want it to stay in a nice little ball while baking!
    • Adding Butter to the Top: This is a crucial step! It adds so much flavor to the bread, and it helps them get nice and golden brown. You can change up the flavors of the butter sauce by adding different herbs and seasonings. Make it your own!
    • Make it Sweet: Do you love dessert pizza? Then you would love a sweet version of this dish! You can sweeten up some cream cheese by adding brown sugar and cinnamon and add that to the middle instead of mozzarella. Then you could brush the top with butter that has cinnamon added to it. Finish it off with a powdered sugar glaze or add a white chocolate sauce for dipping. You’re going to love it!

    A close up of Christmas tree pull apart bread with a hand pulling up one of the rolls.

    Storing Leftovers

    This side dish is so yummy, I doubt you will have any leftovers! If you do need to store your Christmas tree pull apart bread, here is what I would do.

    • In the Refrigerator: Pull apart bread is best eaten within 24 hours, but it can last up to 3 days in the refrigerator stored in an airtight container. When you reheat the bread, use the oven or a toaster oven. The microwave can make the bread hard.

    A close up of a hand dipping the roll into some marinara sauce.

    Other Holiday Side Dishes

    Holiday meals are my favorite to cook! I love all of the thought and effort that goes into a nice family dinner. I also love having friends and family over to enjoy all of the good food! If you are planning your holiday meal, here are some sides that you will want to have on the table!

    • Line a baking sheet with parchment paper and preheat the oven to 425 degrees Fahrenheit.

    • Flour the counter and place the pizza dough on top. Cut the pizza dough into 33 small pieces.

    • Cut the mozzarella cheese into 33 small pieces.

    • Flatten out a piece of dough and place a cheese piece in the middle. Gather the dough up and around the cheese. Secure the dough around the cheese.

    • Repeat the steps until all 33 cheese balls are formed.

    • Arrange the balls on the prepared pan. Start with 7 balls on the bottom then build the tree up by placing one less ball on each row. Work your way up the tree in the order of 7, 6, 5, 4, 3, 2, 1.

    • Once you reach the top of the tree with one ball then place three more balls around the top ball to form the star.

    • Place the last two balls at the base of the tree for the stem.

    • Combine the melted butter, parmesan cheese, garlic powder, and Italian seasonings in a bowl. Whisk until incorporated.

    • Using a pastry brush, brush the dough balls generously with the butter mixture.

    • Bake for 15-18 minutes until your tree is golden brown.

    • Serve with a marinara sauce for dipping and enjoy!

    Serves: 11

    Serving3ballsCalories49kcal (2%)Carbohydrates2g (1%)Protein1g (2%)Fat5g (8%)Saturated Fat3g (15%)Polyunsaturated Fat0.2gMonounsaturated Fat1gTrans Fat0.2gCholesterol12mg (4%)Sodium161mg (7%)Potassium75mg (2%)Fiber1g (4%)Sugar1g (1%)Vitamin A244IU (5%)Vitamin C2mg (2%)Calcium28mg (3%)Iron0.4mg (2%)

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

    Course Appetizer, Bread

    Cuisine American

    Keyword Christmas tree pull-apart bread

  • How to Make a Salami Rose (2 ways!)

    How to Make a Salami Rose (2 ways!)

    A salami rose is the perfect way to dress up your charcuterie board. This recipe will show you how to make a salami rose in two different ways that will be fun to put together and really wow your guests!

    I love a good how-to recipe. I didn’t grow up cooking with my mom in the kitchen. I’ve had to look up a lot of things on the internet, which is why I also share a few great how-to recipes on my website. My favorite is How to Make Buttermilk, it’s come in handy so many times! Another one that sounds like a no-brainer but doesn’t work out unless you know the tips is How to Freeze Peaches. An easy one to save for later is How to make Half and Half!

    A charcuterie board with salami roses and an assortment of meats, cheeses, fruits and veggies.

    How to Make a Rose Out of Salami

    I had so much fun putting this tutorial together for you! Charcuterie boards are the best and I make one for almost every gathering. I always make a few for the holidays, like this beautiful wreath-shaped Christmas Charcuterie board. I really loved making these roses for my Valentine’s charcuterie board, but they are a great way to dress up your simple charcuterie board too!

    This recipe will walk you through step by step of how to fold your slices of salami using a wine glass (you can also use a champagne flute). I also show you how to fold salami slices without a glass and they look beautiful! You may have seen a tutorial online of someone using the rim of the glass to make salami roses, and thought, “I could do that!”. Well, now is your time to shine. You can totally do this, and I’m going to show you how!

    Ingredients

    You are going to need to get some sliced salami from the deli. This is usually refrigerated, or you can have them cut it fresh for you. Make sure to get it pre-sliced, because it needs to be really thin so it can bend into the rose shape. You could also use Proscuitto, pepperoni, turkey, roast beef, ham, or really any thin meat you wanted to! You will want to cut the meat using a biscuit cutter so that it is the same shape for making your meat rose. It’s a great way to make your appetizer beautiful. Don’t forget to grab grapes, olives, provolone, dried fruits, and crackers to fill up your snack board!

    • Italian Dry Salami: This salami is full of flavor and is what you usually find on a charcuterie board. It is full of savory spices and I’ve never met anyone who didn’t love it, especially with cheese!
    • Genoa Salami: This salami has wine and vinegar in it, which gives it a really bright and tangy flavor. It is so refreshing and delicious. You should be able to find it at your local grocery store.
    A step by step visual explanation of how to put together a salami rose using a wine glass.

    How to Make a Salami Rose Using Glass

    It is so simple, and you can make different size salami flowers by using different-sized glasses. Use a champagne flute for smaller flowers, and a wine glass for a little bit bigger, You could even use a regular water glass in your house and try different sizes to see the different sizes of beautiful roses you can make.

    • Fold: Start by folding a salami piece over the edge of the wine glass. You will have half of the salami inside the glass and half folded over the outside.
    • Layer: Start layering the salami about ¼ inch over each seam.
    • Repeat: Continue to layer the salami over each seam until the hole in the center starts to close.
    • Flip: Once the hole is closed then flip the glass on your charcuterie board.
    • Remove: Remove the glass and lightly fan the rose.
    Process photos showing the step by step process of how to put together a salami rose without a glass and putting them in a small bowl at the end.

    How to Make a Rose Inside Out

    This method is really pretty too. You can make smaller roses if you have small ramekins to put your beautiful rose into. This method is my favorite because it really looks exactly like a rose, and all of my guests love them too.

    • Roll: Start with one piece of salami and roll it up.
    • Wrap: Grab another piece of Salame and wrap it around the seam of the rolled-up salami. Continue to wrap around the seam with salami until it starts to take a rose shape and look like petals.
    • Put in Bowl: Place in a small bowl to hold the shape and gently fan out the flower. Place the flower in the center of a round board.
    A close up of the meat flowers on a wooden board.

    Tips for Building Your Charcuterie Board

    A charcuterie board is a delicious appetizer full of preserved meats. Now that you know how to make a salami rose, you can add those as well as different cheeses, dried fruits, fresh herbs, and crackers and breads. In my opinion, a charcuterie board should be full of your favorite things to snack on! After all, the favorites will be picked over first anyways, so you might as well load up on everything you love, and leave out the rest.

    • Dried Fruits: If you like fresh fruit better, than just do that! My family loves dried fruits, especially apricots and mangoes. I know a lot of people who love dates and tart cherries.
    • Crackers: I love good old Ritz crackers. I’m not ashamed to put them on my board! You can use a butter cracker, salted crackers, wheat thins, whatever you like!
    • Preserved Meats: We are definitely putting salami on this board, but a few of my other favorites are Proscuitto and Sopressatta. Yum!
    • Cheeses: I love brie on my board! I also loved provolone and sharp cheddar. Again, use whatever you know your family will like best.

    A close up of a charcuterie board with salami and crackers and cheese.

    Storing Leftovers

    If you have leftover salami roses, they are pretty simple to store. Because they are preserved meat, they last a pretty long time. You just don’t want to leave them out too long or they will dry out!

    In the Refrigerator: Store your salami rose in an airtight container and place in the fridge. They should last for up to three weeks.

    Charcuterie Boards to Make

    Now that you can make a gorgeous salami rose, it’s time to put together your charcuterie board! I like to make sweet boards too, as well as breakfast and cheese boards. You can really make up your own rules when it comes to a board because that’s the fun part of making it! Add all of your favorite things to your board and you’ll have a new favorite appetizer.

    Print

    How to Make a Salami Rose

    A salami rose is the perfect way to dress up your charcuterie board. This recipe will show you how to make a salami rose in two different ways that will be fun to put together and really wow your guests!
    Course Appetizer
    Cuisine American
    Keyword 5 minute, charcuterie board, salami rose
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 4
    Calories 256kcal
    Author Alyssa Rivers

    Ingredients

    • Italian Dry Salami (about 14 slices for a small rose) thinly sliced
    • Genoa Salami (about 14 slices for a small rose) thinly sliced

    Instructions

    How to make it with a wine glass:

    • Start by folding a salami piece over the edge of the wine glass. You will have half of the salami inside the glass and half folded over the outside.
    • Start layering the salami about ¼ inch over each seam.
    • Continue to layer the salami over each seam until the hole in the center starts to close.
    • Once the hole is closed then flip the glass on your charcuterie board.
    • Remove the glass and lightly fan the rose.

    How to make it from the inside out:

    • Start with one piece of salami and roll it up.
    • Grab another piece of Salame and wrap it around the seam of the rolled up salami. Continue to wrap around the seam with salami until it starts to take a rose shape and look like petals.
    • Place in a small bowl to hold the shape and gently fan out the flower. Place the flower in the center of a round board.

    Nutrition

    Calories: 256kcal | Carbohydrates: 1g | Protein: 14g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 50mg | Sodium: 1424mg | Potassium: 238mg | Calcium: 8mg | Iron: 1mg