TEST Recipe Site

Category: Recipes

  • Santa Veggie Tray

    Santa Veggie Tray

    Skip the store-bought platters and make this Santa veggie tray instead! It’s a healthy and delicious way to add a little extra holiday cheer to all of your Christmas get-togethers.

    Getting in your daily dose of veggies doesn’t have to be boring! For more nutritious appetizers that everyone will love, try this veggie charcuterie board, honey soy mushroom skewers, or balsamic honey grilled Brussels sprouts!

    Top-down view of a complete Santa veggie tray.

    Santa Claus Veggie Tray

    Say goodbye to those boring premade veggie platters, this Santa veggie tray is the best healthy appetizer for the holidays! Not only does this veggie tray look adorable, but it has a variety of fresh, delicious vegetables with all kinds of flavors and textures! There’s something for everyone. Complete with some creamy homemade hummus for dipping, your guests won’t be able to get enough. It’s the perfect way to tide over friends and family before the entree is served!

    The great thing about making your own veggie trays is that you can customize them however you’d like! I love dipping veggies in hummus. (It also works perfectly as Santa’s face!) But feel free to serve your veggie tray with things like guacamole, ranch dressing, blue cheese dressing, or this tasty whipped feta dip! When I serve this veggie tray, I like to serve up lots of little bowls of dips. This way, there’s a flavor for every craving! Trust me, this Santa veggie tray will be a hit with even the picky eaters in your family!

    Let’s Start With the Board!

    For this Santa veggie tray, you’ll need a rectangular serving board or cutting board. You want to make sure it’s long enough to fit Santa’s beard! If you don’t already have one, here’s a recommendation for you!

    The Recipe Critic Recommendation

    Acacia Wood Serving Board

    Zassenhaus Paddle Serving Board, Acacia

    The perfect rectangular serving board. The acacia wood finish looks great on any dinner table!

    CLICK HERE TO SHOP

    Everything You Will Need to Make a Santa Veggie Tray

    Here is everything I used to put this Santa vegetable tray together! Feel free to mix and match veggies however you’d like! Just make sure you’re using nice, fresh vegetables since they’re the star of the show. You can find how much I used of each ingredient below in the recipe card.

    • Hummus: This is for dipping the veggies in. (And also acts as Santa’s face.) Homemade is always best! Find my quick and easy recipe here.
    • Bell Peppers: I used red bell peppers, sliced thin, for Santa’s hat.
    • Mozzarella Pearls: Because who doesn’t love some cheese! I used mozzarella balls the size of cherry tomatoes to add as the fur lining of Santa’s hat.
    • Cauliflower Florets: These act as Santa’s beard.
    • Cherry Tomato: Cut this in half to use it as Santa’s button nose! Grape tomatoes will also work.
    • Large Black Olives: Olives are a must-add for any veggie board at my house. My kids love putting them on their fingers! You’ll want to save a couple to use as Santa’s eyes.
    • Sliced Cucumber: Not only is cucumber tasty, but it has the perfect Christmas green color!
    • Sugar Snap Peas: More green for your Santa veggie tray!
    • Crackers: I love adding crackers to veggie boards to switch up textures. Use your favorite kind here!
    • Celery: No veggie tray is complete without celery!

    How to Make a Santa Face Veggie Tray

    Step one, start with the face! I’m using regular hummus as Santa’s face. (I have a great recipe for homemade hummus here!) When deciding where to place the hummus on your board, be sure to leave enough room for both the hat and the beard.

    1. Start With Hummus: On a large rectangular board, spread the hummus on a 6 inch plate. Then place it in the middle of the tray.
    2. Create the Shape of the Hat: Next, add the bell pepper strips into the hat on top of the hummus plate. Add mozzarella balls at the end of the hat and then around the top of his face. (The lining of his hat.)
    Hummus, mozzarella cheese balls, and sliced red peppers being shaped to look like a face and Santa hat.

    Making a Beard With Cauliflower Florets

    Use smaller pieces of cauliflower for the eyebrows and top of the beard. Then reserve the bigger pieces of cauliflower for the bottom of the beard where it’s extra fluffy! Here you’re also going to use olives, half of a cherry tomato, and piece of sliced red bell pepper to craft Santa’s face.

    1. Making Santa’s Face: Start creating the beard-like shape with layers of cauliflower. Add a strip of bell pepper to make his lips, then a cherry tomato for the nose and two black olives for the eyes. Use small pieces of cauliflower for the eyebrows and mustache.
    Santa's beard being made out of cauliflower florets.

    Making Arms and Assembling the Rest of the Santa Veggie Tray

    Now that you’ve got the shape of Santa’s face, beard, and hat done, we’re going to make some arms and fill in the rest of the board! For the arms, you’re going to use the rest of the sliced red bell peppers as well as olives for the cuffs of his sleeves.

    1. Create Arms, Fill in Board With Cucumbers: Fill in the sides of the board with sliced cucumbers, bell pepper sticks for the arms and black olives for the bottom of the arms.
    2. Add Remaining Ingredients: Fill in the rest of the board with small mozzarella pears, sugar snap peas, crackers and celery.
    Santa's arms being made out of sliced red peppers and olives.

    More Veggie Dips

    Fresh veggies are amazing, but a good dip really makes them shine. Ranch dressing is always a must! Hummus is also a great option and is quickly becoming my favorite thing to serve with any veggie charcuterie. Here are a few more tasty dips to try out with your Santa veggie tray. Your guests will love the variety!

    Closeup of Santa veggie tray.

    Other Fun Christmas Recipes

    Celebrate the most wonderful time of the year with these other festive recipes! They’re perfect for all of your holiday gatherings! Not only are they super easy to make, but absolutely scrumptious, too! For more Christmas inspiration, find my full list of themed recipes here.

    Print

    Santa Veggie Tray

    Skip the store-bought platters and make this Santa veggie tray instead! It's a healthy and delicious way to add a little extra holiday cheer to all of your Christmas get-togethers.
    Course Appetizer, Side Dish
    Cuisine American
    Keyword Christmas charcuterie, christmas veggie tray, santa face veggie tray, santa veggie tray
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 6 people
    Author Alyssa Rivers

    Ingredients

    • 1 recipe hummus
    • 2 red bell pepper sliced thin
    • Mozzarella Pearls cherry tomato sized
    • 1 head cauliflower florets
    • 1 cherry tomato halved
    • 2 15 ounce can large black olives, drained
    • 1 cucumber sliced
    • small mozzarella pearls
    • 1 cup sugar snap peas
    • crackers of choice
    • 2 celery stalks cut into sticks

    Instructions

    • On a large rectangular board, spread the hummus on a 6 inch plate. Place it in the center of the board.
    • Next, add the bell pepper slices into the hat on top of the hummus plate. Add mozzarella balls at the end of his hat and around the top of his face.
    • Start shaping the beard with the cauliflower. Add a strip of bell pepper to make his lips, the cherry tomato for the nose and two black olives for the eyes. Use small pieces of cauliflower for the eyebrows and mustache.
    • Fill in the sides of the board with sliced cucumbers, bell pepper sticks for the arms and black olives for the bottom of the arms.
    • Fill in the rest of the board with small mozzarella pears, sugar snap peas, crackers and celery.
  • Easy Crockpot Candy

    Easy Crockpot Candy

    Christmas baking doesn’t get much easier than this super simple Crockpot Candy recipe! Made with chocolate, marshmallows, and peanuts, just toss all of the ingredients in your crockpot, mix it together, melt, and scoop and you have one of my family’s favorite treats!

    Christmas candy is one of my favorite things to make with my family during the winter months! We always have to whip up a few different kinds of toffee, like our favorite Christmas crack toffee. And there is always lots of soft caramels and creamy peanut butter fudge, my family just can’t get enough.

    A plate full of Christmas crockpot candy with a bite taken out of it to show the inside.

    Crockpot Candy Recipe

    This recipe is so easy and delicious! It is made of just a few simple ingredients that everyone will love, and it’s so simple to throw in the crockpot. I also love that this recipe makes plenty of candy, so it’s great to share with neighbors and friends! I don’t know about you, but my favorite thing to receive for Christmas is homemade treats because they taste amazing, and they don’t clutter up the house!

    Along with your cup of white hot chocolate and your divinity candy, this crockpot candy makes the perfect Christmas treat. It is so fun to put on a Christmas dessert charcuterie board or to put on a plate with ooey gooey Christmas cookies. You really can’t go wrong with how you serve and share this candy. It’s sure to be a new Christmas tradition!

    Ingredients

    These ingredients for crockpot candy are so simple, you probably already have most of them in your pantry! You really can mix up this recipe and make it with what you have on hand. What you already have in your pantry is probably what your family likes the most anyways! You can find exact measurements below in the recipe card.

    • Lightly Salted Dry Roasted Peanuts: Roasted peanuts have lots of flavor, and the salt on the outside helps to balance out all of the sweet flavors. It is the perfect nut to go in this candy!
    • Vanilla Almond Bark: This is like a white chocolate bar that you should be able to find at your local grocery store. It is perfect for melting, and it has a nice sweet flavor with a hint of almond. You could also use white chocolate chips instead if you wanted to.
    • Semisweet Chocolate Chips: This helps to balance out all of the sweet flavors. You could also do dark chocolate chips if you like those better. Make sure to use a good quality chocolate, your candy will taste better! Milk chocolate chips would also work.
    • Dark Chocolate Bar: I like to use Ghiradelli 60% chocolate, I just think it has great flavor and balances out the sweetness of the other ingredients.
    • Mini Marshmallows: Mini marshmallows are a must in this candy! They add great texture and a gooey bite that you would miss if it wasn’t there.
    • Sprinkles: This ingredient is optional, but it adds such a cute festive flare to the candy. You could get gold sprinkles to make it look fancy!
    Process photos showing all of the ingredients being added to the crockpot, then melted, then dropped onto a parchment paper.

    How to Make Crockpot Candy

    This crockpot candy is as easy to make as it sounds! You really do just throw it in your crockpot to melt and then scoop them into balls to cool. They are the easiest treats you will make this holiday season!

    1. Add to Crockpot: Combine peanuts, almond bark, and chocolate in the basin of a large slow cooker.
    2. Heat: Heat on low for one hour.
    3. Stir: Stir well with a spoon, until the chocolate is smooth.
    4. Scoop: Stir in mini marshmallows and scoop onto a wax (or parchment paper) paper-lined cookie sheet. Allow to cool.
    A close up on the candy nut clusters with sprinkles on top.

    Tips for Making Crockpot Candy

    This crockpot candy can be anything you want it to be! You can add so many different ingredients to make it your own.

    • Try Different Nuts: Almonds, cashews, macadamia nuts, or toasted pecans would be so yummy in this treat. They all go great with chocolate and would add different textures and flavors. Try one, or try them all!
    • Add Flavors: Wouldn’t a candy cane crunch be yummy in this candy? Or how about laying down some Graham crackers or toffe before scooping out your treats? A nice crunchy bottom would be so yummy!
    • Make Shapes: You can scoop these treats out into fun shapes! Try a snowman or a cute candy cane. You can dress these up however you want!
    • Add Toppings: A white chocolate drizzle would look so pretty on top. You could also sprinkle crushed candy cane, toffee bits, or some coarse sea salt. They are so yummy any way you make them!
    • Fill Cupcake Liners: If you want to make these treats easy to give away, pour them into a cupcake liner instead of onto a sheet pan. They will be easy to transport and to share!

    The crockpot candy on a white plate with sprinkles around the plate.

    Saving Leftovers

    Here is how to store your delicious and easy crockpot candy. You will be so glad you made this, it’s easy to store, share as a gift, and gobble up!

    On the Counter: Crockpot candy will keep in an airtight container at room temperature for up to two weeks. Good luck getting it to last that long, though! It rarely makes it longer than 24 hours in my house!

    Other Christmas Candy to Try

    I grew up making Christmas candy every year. That’s probably why I love it so much today! It’s a great gift to make for friends and neighbors, and it just tastes amazing. I feel like it brings the holiday cheer into the house. I also love a sweet treat, so it’s a win win. Here are some of my favorite Christmas candy recipes that you have to try!

    Print

    Crockpot Candy

    Christmas baking doesn't get much easier than this super simple Crockpot Candy recipe! Made with chocolate, marshmallows, and peanuts, just toss all of the ingredients in your crockpot, mix it together, melt, and scoop and you have one of my family's favorite treats!
    Course Appetizer, Dessert, Snack
    Cuisine American
    Keyword Christmas candy, crockpot candy
    Prep Time 5 minutes
    Cook Time 1 hour
    Total Time 1 hour 5 minutes
    Servings 50 clusters
    Calories 30kcal
    Author Alyssa Rivers

    Ingredients

    • 4 cups lightly salted dry roasted peanuts
    • 2 lbs vanilla almond bark broken into pieces
    • 1 12 oz bag semisweet chocolate chips
    • 1 4 oz dark chocolate bar broken into pieces (I like to use Ghirardelli 60%)
    • 4-5 cups mini marshmallows this is about 1 cup shy of a 10 oz bag of mini marshmallows
    • Sprinkles optional

    Instructions

    • Layer peanuts evenly into your crockpot. Add almond bark, chocolate chips, and dark chocolate bar on top.
    • Cover with lid and cook on low heat for one hour.
    • Remove lid and stir well. If all of the chocolate isn’t completely melted, continue to cook uncovered on low heat, stirring occasionally, for another 15-30 minutes (or as long as is needed until chocolate is melted).
    • Turn off heat and allow to cool for 5 minutes. Add mini marshmallows and stir briefly, just until marshmallows are coated in chocolate and combined (if you stir too much you will melt your marshmallows, you want them to pretty much maintain their shape).
    • Immediately use a 1 ½ Tablespoon sized cookie scoop (or two large spoonand scoop candy by heaping 1 ½ Tablespoon onto a wax paper lined cookie sheet (you’ll need several, this makes a lot of candy).
    • Top with sprinkles, if desired, then allow candy to set before enjoying (about 30-60 minutes).
    • Store candy in an airtight container at room temperature.

    Notes

    Updated Dec 13, 2022

    Originally posted Dec 12, 2018

    Nutrition

    Calories: 30kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 4mg | Potassium: 20mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Calcium: 2mg | Iron: 0.3mg
  • White Chocolate Cherry Cranberry Cookies

    White Chocolate Cherry Cranberry Cookies

    White Chocolate Cherry Cranberry Cookies are the perfect holiday cookie, with velvety white chocolate, red tart cranberries, and cherries in a chewy, tender treat. Ideal for making any time of the year, you have to try them now!

    Plate these along with some of my favorites for a holiday plate of cookies you won’t soon forget. You must try these Italian Christmas Cookies, these delicious Ooey Gooey Butter Cookies and my kids favorite, Grinch Cookies!

    A stakc of cherry cranberry cookies on a cooling rack.

    White Chocolate Cherry Cranberry Cookies

    I love a good classic chocolate chip cookie, but there’s just something about white chocolate chips that says fancy to me. I love the rich white chocolate flavor with the tart cherries and tangy cranberries in these cookies. And they are so thick and chewy! That’s the best part! Add these to your to-bake list, you won’t regret it!

    These cookies are simple to make and the ingredients work no matter what season you are baking them in! Whether or not you make these for the holidays or in the middle of summer, these are sure to be favorites. They are so soft and tender and the juxtaposition of tart and sweet cannot be beat! Your family and guests will go crazy over them!

    Ingredients in White Chocolate Cherry Cranberry Cookies

    The ingredient list for these cookies is a bit long, but that’s why they are so good! And they’re all ingredients that are easy to find so you should be able to make these all year long! Check out the recipe card at the bottom of the post for exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Baking Soda: This helps the cookies rise and not be flat.
    • Salt: The salt enhances all of the flavors in these cookies.
    • Butter: I make sure to soften my butter before mixing it in so that it blends better.
    • Brown Sugar: This delivers an incredibly rich flavor.
    • Sugar: The sugar sweetens the cookies and helps them brown.
    • Egg: I always use large eggs whenever I am baking!
    • Vanilla and Almond Extract: Both of the flavorings together make an incredible combination!
    • White Chocolate Chips: These add a deliciously creamy and sweet flavor.
    • Dried Cherries and Cranberries: The perfect combination of tartness and sweetness.

    How to Make Chocolate Cranberry Cookies

    This is easy as any cookie recipe but tastes better than any cookie you’ve had in a long time! Don’t put off making these… Once you start, you won’t be able to stop!

    1. Prep: Preheat oven to 325 and lightly grease a baking sheet with cooking spray.
    2. Mix Dry Ingredients: In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
    3. Cream and Combine: In another larger bowl, combine butter and sugars and cream until fluffy. Add egg, vanilla, and almond, and mix until smooth. Gradually mix in dry ingredients until just incorporated. 
    4. Stir: Gently stir in chocolate chips, cherries, and cranberries.
    5. Bake: Scoop two tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart. Bake for 15-20 minutes until tops and edges begin to brown. (Less time for lower altitudes). 
    6. Cool: Allow the cookies to cool on the baking sheet for 2 minutes before removing them and allowing them to cool completely. Store in an airtight container.
    7. Make Glaze: Place ¼ cup white chocolate chips in a microwave-safe dish and microwave in 20-second increments, stirring between each, until the chocolate is melted. Then use a spoon to drizzle it on top

    What is White Chocolate?

    Well, it’s true. White chocolate isn’t actually chocolate at all. It’s made of a blend of sugar, cocoa butter, milk solids, vanilla, and a fatty solid called lecithin. Although it has cocoa butter in it, it lacks the cocoa solids that create the flavor and color that defines real chocolate. It has its own unique tastes and qualities that be just as divine and splendid as any “real” chocolate.

    4 pictures showing how to make the cooking dough and scoop it onto a baking sheet.

    How to Use and Get the Best White Chocolate

    • What to look for: Just like any chocolate, there are good, better, and best out there. Look for a good quality white chocolate that is buttery and complex in its flavor, not overly sweet. Cocoa butter should be the only source of fat in the best kinds, and it will give it an off-white buttery color.
    • How to use it: White Chocolate is not an overpowering flavor. It complements and mellows. That’s why it’s so perfect in this recipe and others like Pumpkin Cream Cheese Truffles and White Chocolate Oreo Cookies.  It allows other intense flavors to shine, like in these White Chocolate Cranberry Blondies.  And don’t forget the frosting! It makes the best, most decadent frosting!

    The top view of the cookies drizzled with a vanilla glaze.

    Making cookies is easy, but there are a few things to keep in mind to get them perfect every time.

    • Chill: Most cookie recipes, like this one, don’t require you to chill the dough, but if you have the time taking the extra step can help you elevate your cookies. Chill for half an hour before forming and baking. This allows the flavors to meld together and give the dough a bit of structure. If it’s hardened too much, let it sit at room temp for 10 min.
    • Shape: If you have a cookie scoop, use it. Or you can use a tablespoon or spoon to give you evenly shaped cookies. This way, they’ll cook at the same rate and be uniform.
    • Bake: Cookies are best when they are slightly underdone. Don’t overbake your cookies. They’ll turn hard instead of staying soft and chewy. Adjust your cooking time for your oven to get cookies that are slightly brown on the edges and top.

    A cookie being broken apart.

    More Delicious Cookies to Try

    Cookies are the best, they are easy to make, easy to transport, and easy to eat. Everyone loves a good cookie. There is something about cookies that says I love and care about you. So make some love today.

    Print

    White Chocolate Cherry Cranberry Cookies

    White Chocolate Cherry Cranberry Cookies are the perfect holiday cookie, with velvety white chocolate, red tart cranberries, and cherries in a chewy, tender treat. Ideal for making any time of the year, you have to try them now!
    Course Dessert
    Cuisine American
    Keyword cookie recipes, cookies, white chocolate cherry cranberry cookies
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 16 Cookies
    Calories 187kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 cups flour
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon salt
    • 1/2 cup butter softened
    • 1/2 cup brown sugar
    • 1/3 cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 1/4 teaspoon almond extract
    • 1/2 cup white chocolate chips
    • 1/3 cup dried cherries
    • 1/3 cup dried cranberries

    Instructions

    • Preheat oven to 325 and line your baking sheet with parchment paper.
    • In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
    • In another larger bowl, combine butter and sugars, and cream until fluffy. Add egg, vanilla, and almond, and mix until smooth. Gradually mix in dry ingredients until just incorporated.
    • Gently stir in chocolate chips, cherries, and cranberries.
    • Scoop 2 tablespoons of dough and roll into a ball. Place on baking sheet 2 inches apart. Bake for 15-20 minutes until tops and edges begin to brown. (Less time for lower altitudes).
    • Allow the cookies to cool on the baking sheet for 2 minutes before removing them and allowing them to cool completely. Store in an airtight container.
    • Place ¼ cup white chocolate chips in a microwave-safe dish and microwave in 20-second increments, stirring between each, until the chocolate is melted. Then use a spoon to drizzle it on top

    Notes

    Originally Posted on December 18, 2013

    Updated on December 12, 2022

    Nutrition

    Calories: 187kcal | Carbohydrates: 27g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 27mg | Sodium: 128mg | Potassium: 45mg | Fiber: 1g | Sugar: 17g | Vitamin A: 283IU | Vitamin C: 0.03mg | Calcium: 24mg | Iron: 1mg
  • Peppermint Meltaways

    Peppermint Meltaways

    These peppermint meltaways literally melt in your mouth with each and every bite. The combination of butter, powdered sugar, and cornstarch creates a fluffy and delicious cookie that everyone will LOVE!

    Christmas time is the best time for delicious holiday treats, and these peppermint meltaways are always a hit! I love bringing these cookies to Christmas parties or to cookie exchanges.  My other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles, Italian Christmas cookies, or these easy no-bake cookies. I promise all of them will be a hit because they’re all so tasty.

    Peppermint beltways on a scalloped gray plate. Peppermint candies and ornaments surround the plate.

    What Are Peppermint Meltaways

    The name says it all! These cookies melt in your mouth. Peppermint meltaways start with classic cookie ingredients of butter and flour, but the powdered sugar is what gives this cookie a fluffy texture. This delicate little cookie tastes like soft tender shortbread. Top them with the peppermint cream cheese frosting and it’s a match made in heaven!

    Kids and adults LOVE these cute and delicious cookies and it’s always the first treat to be gone at the dessert table. Make these today for your family, neighbors, or even yourself. Everyone will immediately ask for the recipe! Try more crowd-pleasing festive desserts like my cornflake wreaths, Christmas star bread, or these peppermint lollipops.

    These easy peppermint meltaways are deliciously sweet and easy to make!  You will be very familiar with the ingredients and have most of them on hand. The frosting takes these cookies to the next level! Cream cheese frosting with peppermint flavor added to it is what this cookie needs. You won’t be able to stop with one because every bite is like Christmas in your mouth! I’m so excited for you to taste them.

    Peppermint Meltaways

    • Unsalted Butter: Softened butter is best when mixing dough.
    • Powdered Sugar: This adds a light and fluffy sweetness!
    • Peppermint Extract: Find this in the baking aisle by the spices.
    • All-purpose Flour: A very common flour for baked goods.
    • Cornstarch: Adds a light and fluffy texture to the cookies.
    • Candy Canes: Crushed candy canes for sprinkling on top because it’s so cute.

    Peppermint Cream Cheese Frosting

    • Cream Cheese: One block of cream cheese for this recipe is all you need.
    • Salted Butter: Salted butter is great for baking.
    • Powdered Sugar: Powdered sugar is a must for frosting and adds sweetness.
    • Peppermint Extract: More extract flavor is delicious in the cream cheese frosting. You will LOVE it!

    Recipe For Peppermint Meltaways

    Grab your kiddos and make these fun peppermint meltaways for the holidays or any time of year! This recipe is easy to follow and comes together quickly. The cream cheese peppermint frosting completes the cookies perfectly. Sprinkle with some crushed candy canes and there you have it. Follow my easy instructions below in the recipe card. They will be your new favorite cookie recipe! I can’t wait for you to make them.

    Peppermint Meltaways

    1. Combine the Flour and Cornstarch: In a small mixing bowl combine the flour and cornstarch then set aside.
    2. Cream the Butter and Powdered Sugar: In another bowl, cream together the butter and powdered sugar. 
    3. Add the Peppermint Extract: Mix in the extract because it adds great flavor. 
    4. Add the Dry Ingredients to the Butter Mixture: Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture. 
    5. Chill: Cover the dough then pop it in the refrigerator for 1 hour.
    6. Preheat the Oven: After the dough has chilled, then preheat the oven to 350 degrees Fahrenheit. 
    7. Shape the Dough: Roll the dough into 1 to 1 ½ inch-sized balls then place them 2 inches apart on a parchment-lined baking sheet.
    8. Bake: Bake for 10-12 minutes in the oven until the edges start to lightly turn brown. Remove from the oven then let them cool completely.

    Peppermint Cream Cheese Frosting

    1. Beat the Cream Cheese and Butter: Mix the cream cheese and butter using a hand mixer. Beat the mixture until creamy.
    2. Add the Extract: Add the extract and mix to combine.
    3. Add the Powdered Sugar:  Slowly add the sifted powdered sugar then mix until creamy and combined.
    4. Frost the Cooled Cookies: Once the cookies have cooled, then frost the cookies using a fun frosting tip. Garnish with crushed candy canes because it adds cuteness on top.
    First photo of dry ingredients in a bowl. Second photo of butter and dry ingredients in a bowl. Third photo of the peppermint meltaway dough formed into balls on a baking sheet. Fourth photo of powdered sugar being mixed into the frosting. Fifth photo of the the pink frosting in a bowl. Sixth photo of crushed peppermint candy sprinkled on top of a cookie.

    Variations and Addins

    Peppermint meltaways are just one variation of these popular cookies. There are many different variations that are delicious. Make them for a baby shower or bridal shower. It’s easy to change the flavors and frosting to fit your theme. Here are some of my favorite substitutions to make for these yummy cookies. You will love all of the possibilities!

    • Change the Extract Flavors: The easiest way to change the flavor is to change the extract! Experiment with your favorite flavors because you really can’t go wrong. Vanilla, almond, and orange extract flavors are my favorite, but you choose yours.
    • Add Zest: The zest of citrus is a great way to pack in flavor! I love adding zest in the spring and summertime. Lemon, lime, and orange zest are all delicious. Zest adds so much flavor!
    • Frosting: Any flavor of frosting would be delicious on these meltaway cookies. Buttercream or chocolate would be my first pick. It’s fun to change the color of the frosting. Use food coloring to match the theme of your party!
    • Add Nuts: Add chopped nuts to the dough or on top of the frosting. Pistachios and pecans would be yummy! I definitely want to add those to my cookies next time. In fact, pistachio-flavored frosting with chopped pistachios…I can’t wait!

    Close up view of peppermint meltaways with frosting and sprinkled peppermint candy on top.

    Storing Leftover Cookies

    These peppermint meltaways are so fun and delicious. You’ll want to enjoy them all throughout the holiday season! If you have some leftovers, then here’s how to keep them tasting fresh and tasty for the rest of the week! You’re going to love having them around to take to parties because they are sure to be a hit. They also freeze and thaw perfectly for making in advance.

    • At Room Temperature: Place cooled meltaways in an airtight container then store them at room temperature for up to 1 week. 
    • In the Freezer: Once the cookies are baked and cooled, they will store perfectly in the freezer. Use a piece of parchment paper between layers. This prevents the frosting from sticking to other cookies.

    Close up view of peppermint meltaways with frosting and sprinkled peppermint candy on top. A bite is taken out of one of the cookies

    More Peppermint Desserts to Try

    Peppermint flavored desserts is the best way to celebrate the holidays! I love how versatile this flavor is and the many different desserts you can make. From shakes, to brownies, to cheesecakes…you can’t go wrong! Here are some yummy desserts you have to try! I am excited for you to make these.

    Print

    Peppermint Meltaways

    These peppermint meltaways literally melt in your mouth with each and every bite. The combination of butter, powdered sugar, and cornstarch creates a fluffy and delicious cookie that everyone will LOVE!
    Course Dessert
    Cuisine American
    Keyword meltaway recipes, peppermint meltaways
    Prep Time 10 minutes
    Cook Time 10 minutes
    Total Time 20 minutes
    Servings 16 Meltaways
    Calories 297kcal
    Author Alyssa Rivers

    Ingredients

    Peppermint Meltaways

    • 1 cup unsalted butter, softened
    • 1/2 cup powdered sugar
    • 1 teaspoon peppermint extract
    • 1 1/4 cup all-purpose flour
    • 1/2 cup cornstarch
    • candy canes for garnish, crushed

    Peppermint Cream Cheese Frosting:

    • 1 package cream cheese 8 oz.
    • 1/2 cup salted butter, softened
    • 1 cup powdered sugar, sifted
    • 1 teaspoon peppermint extract

    Instructions

    • In a small mixing bowl combine flour and cornstarch then set aside.
    • In another small mixing bowl cream together the butter and powdered sugar. Add peppermint extract. Slowly add the flour and cornstarch mixture to the butter and powdered sugar mixture. Combine well and refrigerate for an hour.
    • After the dough has chilled preheat the oven to 350 degrees Fahrenheit. Roll the dough into 1 to 1-1/2-inch-sized balls and place them 2 inches apart on a parchment-lined baking sheet.
    • Bake for 10-12 minutes in the oven until the edges start to lightly turn brown. Remove from the oven and let cool completely.

    Frosting

    • To make the peppermint cream cheese frosting, cream together cream cheese and butter.
    • Add peppermint extract and slowly add the sifted powdered sugar.
    • Frost the cookies with the frosting and garnish with crushed peppermint candy canes.

    Video

    Notes

    Originally posted on December 08, 2013

    Updated December 11, 2022



    Nutrition

    Calories: 297kcal | Carbohydrates: 23g | Protein: 2g | Fat: 22g | Saturated Fat: 14g | Cholesterol: 61mg | Sodium: 98mg | Potassium: 33mg | Fiber: 1g | Sugar: 12g | Vitamin A: 722IU | Calcium: 20mg | Iron: 1mg
  • Pancit

    Pancit

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

    Pancit is a traditional Filipino stir-fry made with tender chicken, carrots, cabbage, and thin pancit noodles. The delicate rice noodles and savory sauce have made this meal a favorite for generations.

    This easy pancit recipe comes together quickly and is the perfect weeknight meal for your family. My kids absolutely love these noodles, and any time I make stir fry they request pancit noodles. I have you covered if you need more pasta recipes your kids will love. Try my 20-minute beef lo mein, this chicken noodle soup, or my popular olive garden pasta.

    Top view of pancit noodles into two black bowls. Green onion and a tan kitchen towel are next to the bowls.

    What is Pancit?

    Pancit is a popular noodle dish in Filipino cuisine packed with veggies, meat, and salty savory flavors. This one-pot meal is fast, easy, and packed with lots of flavors. Every Filipino family has their own special recipe and variation of how they make their pancit noodles. This dish is so versatile, and it can be made to your liking. There are so many different versions of pancit recipes and some versions also contain pork or shrimp. You choose any combination of veggies you would like as well.

    Noodles were first introduced to the Philippines by Chinese immigrants centuries ago. There are different types of pancit noodles. I used bihon noodles in my pancit recipe which are thin rice noodles. Another common noodle used in the Phillippines for this recipe is canton pancit noodles which are egg noodles. The influence of Chinese cuisine is known throughout the world. Here are a few of my favorite Chinese recipes you have to try. This fried rice and these classic egg rolls pair perfectly with my sweet and sour pork. Make these recipes for your next Sunday dinner!

    Ingredients Needed for Pancit Noodles

    Because this is a Filipino recipe the noodles are specific and unique. I found my bihon noodles at an Asian market, but feel free to use any package of rice vermicelli, or angel hair noodles. The rest of the ingredients are easy to find and you may already have them on hand. Check out the recipe card at the bottom of the post for exact measurements.

    • Pancit Bihon Noodles: You will love these delicate and light-textured noodles.
    • Canola Oil: Oil helps cook the chicken and veggies in the wok.
    • Boneless Skinless Chicken Breasts: I prefer chicken, but feel free to use pork or shrimp.
    • Onion: Adds great flavor.
    • Garlic: Fresh garlic always.
    • Soy Sauce: Adds moisture and salty flavors.
    • Water: Adds moisture to the sauce.
    • Chicken Boullion: I prefer bullion because it has much more flavor than chicken broth. Use powdered or paste bullion. I like to whisk it in the water before adding.
    • Cabbage: Fresh green cabbage is traditional and adds texture to this pancit recipe.
    • Carrots: I like to use pre-shredded carrots because it’s so convenient.
    • Green Onions: Adds great flavor and I love the added pop of color.
    • Kosher Salt and Cracked Black Pepper: Season with salt and pepper to taste.

    Pancit Recipe

    This pancit recipe is super easy to make! It takes 25 minutes from start to finish which makes this a perfect meal for those busy nights. Add in the protein of your choice then pick the veggies your family loves. It’s a great meal packed with vegetables and protein. This recipe will become a part of your weekly dinner rotation because it is just so good!

    1. Soak the Noodles: Soak the noodles according to the package instructions.
    2. Cook the Chicken, Onion, and Garlic: Heat the oil in a wok or large saute pan on medium-high heat. Add the chicken, yellow onion, and garlic then cook for 5 minutes. Cook until the chicken is browned and the onions are translucent. 
    3. Whisk the Water and Chicken Boullion: In a small bowl, add the water and chicken bullion then whisk together.
    4. Add Boullion Mixture and Soy Sauce: Pour the water mixture into the wok along with the soy sauce then stir to combine. 
    5. Add the Veggies: Add the cabbage, carrots, and green onions. Cook for 3-5 minutes until the vegetables have softened. 
    6. Stir in the Noodles: Add the drained noodles to the wok then toss to combine. Season to taste with salt and pepper. 
    7. Enjoy: Serve warm and enjoy!
    First photo is the chicken, garlic, and onion cooking in the wok. Second photo is the bullion mixture being poured into the wok. Third photo is the veggies added to the work. Fourth photo is the pancit noodles softening in a bowl of water. Fifth photo are the pancit noodles being added to the wok. Sixth photo is pancit noodles mixed together in the wok.

    How to Customize Your Noodles

    Pancit noodles are commonly served at Filipino birthday celebrations to represent good luck in the years to come. Filipino families love getting together to celebrate big life events. This recipe is easy to make a big batch! Make this dish for your next party because everyone will love it!

    • Protein: Chicken, pork, or shrimp are always a great choices to add.
    • Vegetables: Add in all your favorite raw vegetables that you love. Slice the vegetables evenly so they cook quickly. Carrots and snow peas are great vegetables to add.
    • Gluten Free: If you are gluten intolerant then use gluten-free soy sauce. Tamari also works as a substitute.
    • Spicy: You can never go wrong with a little spice. Heat just enhances and turns up a recipe to the next level. Red pepper flakes or siracha sauce are tasty for adding a little extra spice.

    Panict in a large black wok with a wooden serving spoon in the wok.

    How to Store Leftover Noodles

    We all know that leftovers are the best! And this homemade pancit recipe is no exception. It is delicious for lunch the next day, so you definitely want to save what is left. Just add a splash of soy sauce to give it a little moisture before you reheat the pancit then enjoy! You are going to love leftovers.

    • In the Fridge: Once your noodles have cooled then store them in your fridge in an airtight container. They will last for 2-3 days.
    • To Reheat: When you are ready to eat them then you can reheat the pancit on the stovetop or in the microwave.

    Close up view of pancit noodles lifting out of a black bowl with a fork.

    Try More Recipes From Around the World

    I love the traditions and culture of the Philippines. Serving traditional food from other countries is important because I love sharing food from around the world with my kids. Try more of my favorite dishes from other countries. You’re going to love them!

    • Soak the noodles according to the package instructions.

    • Heat the oil in a wok or large saute pan on medium high heat. Add the chicken, yellow onion, and garlic and cook 5 minutes or until the chicken is browned and the onions are translucent.

    • In a small bowl, whisk together the water and chicken bouillon.

    • Pour the water mixture into the wok along with the soy sauce then stir to combine.

    • Add the cabbage, carrots and green onions. Cook 3-5 minutes or until vegetables have softened.

    • Add the drained noodles to the chicken and vegetable mixture. Toss to combine. Season to taste with additional salt and pepper.

    • Serve warm and enjoy!

    Serves: 6

    Serving1cupCalories148kcal (7%)Carbohydrates4g (1%)Protein17g (34%)Fat7g (11%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.01gCholesterol48mg (16%)Sodium438mg (18%)Potassium397mg (11%)Fiber1g (4%)Sugar2g (2%)Vitamin A1869IU (37%)Vitamin C12mg (15%)Calcium27mg (3%)Iron1mg (6%)

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

    Course Dinner

  • Chocolate Charcuterie Board

    Chocolate Charcuterie Board

    This chocolate charcuterie board is a chocolate lover’s dream! Enjoy a chocolatey assortment of cookies, truffles, chocolate-covered pretzels, and fruit, along with decadent sauces for dipping!

    Calling all chocolate lovers because this charcuterie board is for you! This dessert board is perfect for any gathering or celebration and your guests will LOVE the rich and endless options for them to indulge. If you need more ideas for delicious chocolate desserts to take to a party then I have some good ones! This cake is a must, these brownies are amazing, and this fudge is always a crowd favorite.

    Top view of chocolate charcuterie board. Berries and chocolate pieces are scattered next to the board.

    The BEST Chocolate Board

    This chocolate charcuterie board is absolutely perfect for any party or get-together this season. It’s large enough to feed a crowd and you can put enough things on it that there is something for everyone. My favorite part of this board is that the possibilities are endless. Feel free to add anything to the board that is made with chocolate or that pairs well with chocolate. This board is so fun to make!

    I love making a charcuterie board for any occasion or holiday! It only takes a few minutes to put together and when you’re done it looks like a million bucks! If you are looking for more ideas to arrange a charcuterie board, then check out this fun Christmas dessert board, this classic board, or this themed one!

    Start With Sauces On a Chocolate Charcuterie Board

    Dipping is the best part of any charcuterie board! Start by filling the board with delicious dips to add even more decadence to the board. Your guests will love dipping their fruit and drizzling more chocolate over their selections. Get creative with your sauces. I like to include a white chocolate sauce as well as a dark chocolate sauce. This dessert board is so versatile and your guests will appreciate the options!

    It’s Time For More Chocolate

    After all, this is a chocolate charcuterie board, so it’s obvious who the star of the show is. Chocolate candy in all shapes and sizes is a must! Choose any variation of candy you and your guests will like. You really can’t go wrong here. When you walk down the candy aisle the ideas will start flowing. You’ll want all the yummy treats for your board. Display all of your favorite chocolate candy and sweets in one place! Here are a few I chose to use.

    • V Chocolates Little Mints
    • Bark Thins
    • Homemade Chocolate Bark 
    • Carmilia Milk Chocolate Oval Shape
    • Assorted Truffles of choice

    What Fruits Do I Use for a Chocolate Charcuterie Board?

    The fruit may be my favorite part of this charcuterie board! I love adding color, texture, and taste so that I can bring in a little something for everyone! It also adds some fruity options for guests that don’t love chocolate. I chose berries for this board because it complements chocolate perfectly. But any kind of fruit can be added to your board. Fruit and chocolate are a match made in heaven!

    • Raspberries
    • Pomegranate Seeds
    • Strawberries
    Close up photo of the chocolate charcuterie board. Cookies, chocolate almonds, and fruit are scattered on the board.

    Add Some Delicious Cookies

    Cookies add delicious texture and variety to your charcuterie board. There are so many fun cookie flavors that are covered or drizzled in chocolate. I chose caramel, hazelnut, and dark chocolate sea salt cookies, but you can choose any variety of cookies you want. Choose cookie flavors for every palate because your guests will love all of the variety! Here are the cookies I included on my board.

    • Belgian Boys Chocolate Caramel Cookie Tarts
    • Pirouline Chocolate Hazelnut Wafers
    • Milano Dark Chocolate Sea Salt

    Chocolate Covered Nuts and Pretzels

    Fill in all the spaces on the charcuterie board with smaller ingredients like pretzels and almonds. I love using any kind of chocolate-covered nuts for this board. Chocolate-covered dried fruit like raisins and blueberries would also be delicious. Have fun scattering all these goodies around the board because everyone is going to want a taste of everything! Anything that goes with chocolate works for this board.

    • Chocolate Covered Pretzels dark and white
    • Chocolate Covered Almonds
    • V Chocolates Little Caramel Pretzels

    How to Make a Chocolate Charcuterie Board

    Now it’s time to arrange and assemble your board! Have fun with it because everyone is going to love this board. Follow my step-by-step instructions below. I walk you through every detail to make this charcuterie board a success! Once you make this beautiful board, it will be hard not to pick at it before your guests arrive because it will be so tempting! I can’t wait for you to make this board.

    1. Arrange the Sauces: On a large wooden board add the bowls of sauces. Arrange them evenly throughout the board.
    2. Add the Fruit: Add the pomegranate seeds to a small bowl. Place the bowl on the board then fill in the spaces with raspberries and strawberries.
    3. Add Cookies, Chocolates, Almonds, and Pretzels: Add the cookies, almonds, pretzels, and truffles to the board. Evenly space the ingredients on the board for variety then enjoy!

    Charcuterie Board Tips

    This chocolate charcuterie board is the best dessert all year-round. I love making this board for the holidays because I always have a party to go to. When I show up with this charcuterie board I am the most popular person in the room! Here are a few ideas on how to make this board your own! 

    • Use a Variety of Chocolate: Make sure you use different types of chocolate. Not everyone likes dark, so make sure you have milk and white options. Choose high-quality chocolate for chocolate connoisseurs.
    • Add Different Fruit: If you have bowls of dipping sauce, add all kinds of fruit! Any fruit dipped in chocolate is delicious. Add sliced bananas or apples for dipping.
    • Make it Kid-Friendly: For a charcuterie board that your kids will love, so add some kid-friendly treats. Chocolate-drizzled Rice Krispy treats would be a favorite for the kiddos!

    Top view of chocolate board with candy, pretzels, fruit, and a bowl of nutella.

    Storing the Leftovers

    I like to keep the packaging from the ingredients so it makes restoring them easy and convenient. It’s easy to place leftovers back in the original packaging or simply store the ingredients in zip-lock bags and then keep them in a dry cool place. It makes snacking the next day easy when you have a sweet tooth! Be sure to store leftover fruit in the refrigerator in a sealed container.

    Close up photo of the chocolate charcuterie board. Cookies, chocolate almonds, and fruit are scattered on the board.

    No Wood Board? No Problem!

    You don’t have to have an expensive wood charcuterie board to achieve this chocolate charcuterie board. The display of sweets will speak for itself, so it doesn’t matter what is under it all. Be creative and use whatever you have on hand! Here is a list of ideas for you to create the best board.

    • Baking Sheet: Rectangle shapes work too! Just grab a cookie baking sheet then start arranging your chocolate.
    • Pizza Pan: The round shape does the job! A pizza pan is perfect.
    • Large Platter: You most likely have a large platter in your cupboard. A large platter for serving your turkey perhaps?
    • Large Cutting Board: A large cutting board works too! With any luck, it’s already wood.
    • Butcher Paper: Slap some brown butcher paper on your kitchen counter. Then make it look beautiful with your dessert board.

    A close up photo of a cookie being dipped into a bowl of nutella. Chocolate, candy, and raspberries surround the bowl.

    More Decadent Chocolate Desserts

    I have more recipes for all of you that love rich desserts! Chocolate can be used to make just about anything taste better so you must try out these other recipes as well. Try one or if you are feeling really ambitious, then try them all!

    Print

    The Ultimate Chocolate Charcuterie Board

    This chocolate charcuterie board is a chocolate lover's dream! Enjoy a chocolatey assortment of cookies, truffles, chocolate-covered pretzels, and fruit, along with decadent sauces for dipping!
    Course Dessert
    Keyword chocolate charcuterie board
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 12
    Calories 26kcal
    Author Alyssa Rivers

    Ingredients

    Sauces:

    Chocolates:

    • V Chocolates Little Mints
    • Bark Thins
    • Homemade Chocolate Bark Reynolds Link
    • Carmilia Milk Chocolate Oval Shape
    • Assorted Truffles of choice

    Cookies:

    • Belgian Boys Chocolate Caramel Cookie Tarts
    • Pirouline Chocolate Hazelnut Wafers
    • Milano Dark Chocolate Sea Salt

    Fruit:

    • Raspberries
    • Pomegranate Seeds
    • Strawberries

    Chocolate Covered Nuts and Pretzels:

    • V Chocolates Little Caramel Pretzels
    • Chocolate Covered Pretzels dark and white
    • Chocolate Covered Almonds

    Instructions

    • On a large wooden board add the bowls of sauces. Arrange them evenly throughout the board.
    • Add the cookies, chocolate-covered almonds, pretzels, and truffles to the board. Evenly space the ingredients for variety.
    • Add the pomegranate seeds to a small bowl. Place the bowl on the board and fill in the spaces with raspberries and strawberries.

    Nutrition

    Serving: 1cup | Calories: 26kcal | Carbohydrates: 4g | Protein: 0.4g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 46mg | Fiber: 1g | Sugar: 3g | Vitamin A: 5IU | Vitamin C: 10mg | Calcium: 8mg | Iron: 0.3mg
  • Sunny Side Up Eggs

    Sunny Side Up Eggs

    A Sunny Side Up Egg is a perfect way to add protein to a meal, and is a must-have skill in the kitchen! The key is timing and temperature, and following my simple tips you’ll whip up the most flavorful and perfectly runny pan-fried egg.

    I really love eggs. They taste great in so many different things! Whenever I’m craving an egg dish, egg salad is always my go-to recipe. I also can’t resist a deviled egg, and of course, scrambled eggs for breakfast!

    A plate of sunny side up eggs with a fork cutting through it with strawberries and potatoes next to it.

    Eggs Sunny Side Up

    A sunny side up egg is the perfect addition to your breakfast or dinner. It is an egg cooked in a frying pan until it has a perfectly runny yolk and is similar to an over-easy egg. The egg white is still soft and creamy, and not at all crispy or rubbery. It is the perfect egg if you ask me! Sprinkle some salt and pepper on the top and it’s so flavorful. The trick to making a sunny-side-up egg is heating up the oil in the pan before adding the egg, and not keeping the pan too hot. It’s so simple, but an overlooked skill in the kitchen.

    If you are wondering what to eat a sunny side-up egg with besides toast, there is a world of possibilities. Have you ever tried chilaquiles? It is a warm salsa dish that you will fall in love with! A sunny side-up egg is perfect with a side of parmesan garlic roasted potatoes, or paired with a homemade breakfast sausage. It doesn’t just have to go with breakfast either, it’s great with a juicy air fryer steak for dinner or on a sandwich or burger.

    What You Will Need

    It’s pretty simple, just grab your favorite pan, some oil, and an egg! This recipe is easily changed to make as many eggs as you need, just make sure to not put too many eggs in the pan at a time. They will run together, and it will also make the eggs cook unevenly. So stick to 3 eggs at most in the pan at a time. You can find exact measurements below in the recipe card.

    • Olive oil or Butter: Adding fat to the pan before you put the eggs in will help the eggs not stick, and add flavor.
    • Eggs: I always use large grade A eggs in my recipes.
    • Kosher Salt and Ground Black Pepper: Use quality salt and freshly ground black pepper for the best tasting egg.
    Process photos showing oil heating up in a pan, then eggs added, them cooked and being covered.

    How to Cook Sunny Side Up Eggs

    As I said earlier, you may think there is nothing to it, but it takes a few simple steps that you have to pay attention to. First, you have to make sure the pan isn’t too hot. If your egg sizzles when it hits the pan, the pan is too hot! You have to have a little patience, but it will pay off. You will have the perfect sunny side up egg! The other thing to remember is you don’t flip the egg. Covering the egg will keep enough heat around the egg to cook the top.

    1. Heat: Heat the oil in a medium non-stick pan over low heat for about 3 minutes.
    2. Add Eggs: Crack the first egg and slowly add it to the skillet. You should NOT hear a sizzle when it hits the pan. That means your skillet is too hot, so be sure to turn it down. Repeat with the other egg, adding it to the other side of the skillet.
    3. Cover and Cook: 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, do not flip the egg to the second side!
    4. Season and Enjoy: Carefully slide the eggs out of the skillet with a spatula and onto a plate. Season with salt and pepper and serve with a side of toast.
    A close up of sunny side up eggs cooked in a frying pan.

    Tips for Cooking A Sunny Side Up Egg

    Here are a few tips I’ve picked up from friends and family when we talk about eggs. Everyone has a different way of cooking them to get them the way they like them. There is more than one way to cook a sunny side up egg!

    • Using Butter: Some people swear by butter! It does add great flavor and helps the egg to release from the pan. You don’t want the butter to brown in the pan, that will be a sign the pan is too hot.
    • Cooking the Egg White: Some people don’t like the film of the egg white to be too raw. If you add a little bit of water before you cover the pan, it will help to steam the top of the egg and make it less “slimy”.
    • Basting the Egg: You can add a lot of flavor and help the egg cook by basting it while it’s cooking. You can add a little extra oil, lard, or butter in the pan, and as it is cooking, spoon the fat on top of the egg. It gives a firm surface on the top of the egg yolk, but the inside stays runny.

    A plate of food with eggs, potatoes, and strawberries with a fork.

    Storing Leftovers

    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, just make them fresh! But if you do have leftovers, here is how to store them.

    • In the Refrigerator: You can store your leftover sunny side up eggs in the refrigerator in an airtight container for up to two days.

    Make It A Meal!

    Eggs are great for breakfast, lunch, or dinner if you ask me! They can be made in so many different ways and go great with so many flavors. Not to mention they are cheap and fast to cook. They add extra protein to a meal and all of my kids love them. Here is what I would serve with my sunny side up eggs!

    Print

    How to Make Sunny Side Up Eggs

    A Sunny Side Up Egg is a perfect way to add protein to a meal, and is a must-have skill in the kitchen! The key is timing and temperature, and following my simple tips you'll whip up the most flavorful and perfectly runny pan-fried egg.
    Course Breakfast
    Cuisine American
    Keyword sunny side up egg
    Cook Time 5 minutes
    Total Time 5 minutes
    Servings 1
    Calories 197kcal
    Author Alyssa Rivers

    Ingredients

    • 2 teaspoons olive oil, or butter
    • 2 large eggs
    • Kosher salt and freshly ground black pepper, to taste

    Instructions

    • Heat the oil in a medium nonstick skillet over low heat for about 3 minutes.
    • Crack the first egg and slowly add it to the skillet. You should NOT hear a sizzle when it hits the pan. That means your skillet is too hot, so be sure to turn it down. Repeat with the other egg, adding it to the other side of 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, do not flip the egg!
    • Carefully slide the eggs out of the skillet and onto a plate. Season with salt and pepper and serve with a side of toast.

    Nutrition

    Calories: 197kcal | Carbohydrates: 1g | Protein: 11g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 327mg | Sodium: 125mg | Potassium: 122mg | Sugar: 0.3g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg
  • Insanely Delicious Prime Rib Recipe

    Insanely Delicious Prime Rib Recipe

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

    Garlic butter herb prime rib is melt in your mouth tender, cooked to medium-rare perfection, and marbled with fat. The seared garlic butter herb crust is incredible!

    Impress your family with this beautiful cut of meat! When making this prime rib add Green Beans, Mashed Potatoes, and Rolls for a complete meal.

    A slice of prime rib served with sauce, mashed potatoes and gravy, and broccolini.

    The Best Prime Rib

    The holidays wouldn’t be complete without a prime rib roast. Well, I am here to bring you the best prime rib recipe with a few tips and tricks for cooking the perfect tender and juicy meat every single time. You are going to bring your A-game to Christmas dinner with a flavorful and bold beef rib roast that is actually really simple to make! Cook up some grilled asparagus or some Brussels sprouts. They will go so well with this!

    With these easy-to-follow steps, you will have a perfect Christmas dinner that will be loved by all. Prime rib is top-of-the-line meat that tastes just as AMAZING as it looks. The marbled cut and beautiful bone structure are just what you need to have this slice of heaven on your plate. Cooking this beef does not have to take long. It is best to have a crispy outside and a tender, juicy inside. With this garlic butter herb prime rib recipe you will have the PERFECT decadent holiday dinner!

    Herb Garlic Butter Prime Rib Ingredients

    I always buy my roast with the bone. The butcher at our local grocery store cuts the bone but leaves it partially attached and ties it onto the roast. This makes it easier to carve the meat and the bone creates a rack for the meat to cook on. See the recipe card at the bottom of the post for exact measurements.

    • Prime Rib: I like to get a cut that is bone-in and tied.
    • Butter: Make sure that the butter is softened so that it will blend well with the herbs and seasonings.
    • Garlic Cloves: If you don’t have any fresh garlic cloves on hand then you can use minced garlic! ½ teaspoon equals about 1 clove.
    • Thyme, Oregano and Fresh Rosemary: I like to use freshly chopped herbs to make the flavor taste top notch!
    • Salt and Pepper: Use these to taste!

    How to Cook Prime Rib

    Preparing steakhouse-worthy prime rib isn’t as tricky as it seems. Enjoy this decadent recipe this holiday season with friends and family!

    1. Prepare the Meat: Remove the meat from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.
    2. Mix Together Garlic Butter Herb Sauce : In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Then, rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.
    3. Cook Prime Rib: Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.
    4. Let the Meat Rest: Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.
    4 pictures showing how to prepare raw meat.

    What Cut Of Meat Is Best?

    A prime rib roast (or a standing roast) is cut from the back of the upper rib section of the steer. It usually is a total of 7 ribs. To make this slow-roasted prime rib then you will need a 3 bone rib roast. This is cut from either the chuck or the loin end of the rib sections. Here are some tips on how to choose the best meat!

    • Bone IN: You will want a bone in prime rib. On average a 2 to 6 pound prime rib has 2 to 3 bones.
    • Tied: When ordering from a butcher, ask to keep the strings on it if possible. This will ensure cooking it evenly and keeps its form while cooking.
    • Deckle: If possible, ask to have the largest deckle. The deckle is tender and the most flavorful piece of meat.

    A cooked prime rib garnished with herbs.

    Cooking Information Per Pound

    The bones create a natural roasting rack for the meat. Cook the prime rib at a higher temperature of 450 degrees for 15 minutes. Then reduce the temperature to 325 degrees and continue to cook until the thermometer reads 110 degrees. About 15 minutes of cooking time per pound.

    Prime rib cut open to reveal a medium rare center.

    Cooking Tips

    Melt-in-your-mouth garlic herb prime rib is just what you need to celebrate the holidays this year! These quick and simple tips will help cook it to perfection!

    • Use a Thermometer: Using a meat thermometer to check the internal temperature of the meat is the best way to ensure a perfect prime rib every time.
    • Take it Out of the Fridge: Take your prime rib out of the refrigerator for about 30 minutes to let it rest before cooking. This will ensure an even cook time.
    • Keep the Bone In: You can remove the bones before cooking, but it is unnecessary. The bone in adds to the flavor and helps keep the prime rib tender and juicy.
    • Let it Rest! Remove your prime rib from the oven when it is about 5 degrees lower than the temperature you want. Cover your meat and let it rest. It will slowly cook as it is resting.

    Rib meat cut into slices.

    Cooking Temperatures

    Prime rib can be a little intimidating to make because you are trying to achieve the perfect medium-rare temperature. The closed oven method is where you roast the meat at 500 degrees for 5 minutes per pound. Then, you leave the oven closed for 2 hours and it slowly cooks. If using this method then I highly recommend putting a thermometer inside of the meat so that you can check on it without opening the oven while it cooks.

    • Rare: 120 to 130 degrees Fahrenheit
    • Medium-Rare: 130 to 135 degrees Fahrenheit
    • Medium: 135 to 140 degrees Fahrenheit
    • Medium-Well: 145 to 155 degrees Fahrenheit
    • Well-Done: 155 degrees Fahrenheit

    Top-down view of sliced prime rib in a skillet.

    Storing Prime Rib

    Having leftover meat is just another way to enjoy it a little longer! You still have all the tender, juicy flavors infused into the prime rib. Enjoy another slice of heaven a second time around with these storing ideas.

    • How Long Does Prime Rib Last in the Refrigerator? It can be stored in an airtight container in the refrigerator for 5 to 7 days.
    • Can You freeze Prime Rib? Yes! Let it rest until completely cooled. Once it’s cooled then place in an ziplock freezer bag, letting all the air out. Lay flat in the freezer for 1 month. When ready to warm it up to eat it then place in the refrigerator overnight until thawed.
    • Reheating: If it’s been frozen, let it thaw completely. Place in the oven for 12 to 15 minutes or until it has reached the desired internal temperature. Enjoy!

    A Reader’s Review

    This was absolutely amazing! The flavor was phenomenal. I like my meat well done and it was still super tender.

    Patricia

    More Beef Recipes to Enjoy

    This prime rib recipe is one of my very favorites! If you loved it as much as I do, then I have a few more that you should try! They are all so different but super delicious! Try one or try them all…. you can’t go wrong with any of them! Your family will thank you later!

    • Remove the prime rib from the refrigerator at least 30 minutes before to bring it to room temperature. Preheat the oven to 450 degrees.

    • In a small bowl mix butter, garlic, thyme, oregano, rosemary, salt and pepper. Rub all of the butter on the outside of your prime rib and place in a roasting pan or large skillet with the fat side up.

    • Cook for 15 minutes and reduce the temperature to 325 degrees. It is about 15 minutes per pound of meat. Bake until it reaches an internal temperature of 110 degrees.

    • Remove from oven and let it rest with foil for at least 20 minutes. The temperature will rise to 130 degrees for a medium rare prime rib.

    Updated on December 9, 2022
    Originally Posted on November 17, 2017

    Serves: 8

    Calories548kcal (27%)Carbohydrates2g (1%)Protein16g (32%)Fat53g (82%)Saturated Fat27g (135%)Cholesterol130mg (43%)Sodium1126mg (47%)Potassium278mg (8%)Fiber1g (4%)Sugar1g (1%)Vitamin A769IU (15%)Vitamin C2mg (2%)Calcium36mg (4%)Iron2mg (11%)

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

    Course Dinner, Main Course

    Cuisine American

    Keyword prime rib, prime rib recipe

  • Chocolate Peppermint Fudge

    Chocolate Peppermint Fudge

    Chocolate Peppermint Fudge is soft, creamy, and topped with drizzled white chocolate and crushed peppermint pieces. This fudge is so easy to make and has pieces of peppermint throughout for a refreshing crunch. This is the perfect treat to share for the holidays!

    I am a huge fan of Christmas candies. I grew up eating different kinds of Christmas candy every year because my Grandma loved making and sharing them. It doesn’t feel like Christmas to me until I’ve made some homemade toffee, sweet and sticky soft caramels, and of course, some fudge!

    Chocolate peppermint fudge stacked on top of each other with red Christmas ornaments in the background.

    Chocolate Peppermint Fudge

    Fudge is one of my favorite things in the whole world. It is soft, creamy, and just melts in your mouth. I usually make chocolate fudge, and the chocolate flavor is just out of this world amazing. This chocolate peppermint fudge is a great twist on the original! It is soft and creamy like fudge should be, and then it has nice little bites of crunchy peppermint candies throughout. It is also drizzled with white chocolate on top to make the perfect balance of flavors!

    I am a fudge fanatic, which is why I have so many awesome fudge recipes on my website (like this must-try chocolate caramel fudge or this super easy Reese’s fudge). I can’t get enough of my vanilla fudge, or my crowd-pleasing peanut butter fudge. Every year I have to make about 4 different flavors! It is so fun to make and this chocolate peppermint fudge doesn’t require a candy thermometer or anything special! It’s all made over a double boiler so it’s easier than traditional fudge and you will love the results!

    Ingredients

    Just a few simple ingredients come together to make one of the most decadent desserts out there. Most of these things you will have conveniently in your pantry. You can use candy canes instead of peppermint candies if you wanted to. You can find the exact measurements below in the recipe card

    • Sweetened Condensed Milk: Sweetened condensed milk has been cooked down to remove the water, and then sugar is added to make it sweet. It’s so tasty, and helps to make the fudge very soft and creamy.
    • Semisweet Chocolate Chips: You can use darker chocolate chips if you like a richer flavor. Semisweet chocolate chips are easy to work with and will make great fudge.
    • Peppermint Extract: Just a little peppermint extract in the fudge will give it a nice peppermint flavor that you would expect in a peppermint fudge! You could use peppermint oil if you wanted to. If you are, I would just add a little less because peppermint oil is stronger in flavor than extract.
    • Vanilla Extract: Vanilla extract adds a little flavor and helps all of the other flavors shine in this fudge.
    • Crushed Peppermint Candies: You will be putting these in the fudge and on top. You can crush them up however big or small you would like.
    • White Chocolate Chips: White chocolate chips are for melting and drizzling on top. They add a little different flavor that blends the peppermint and chocolate perfectly. This is an optional garnish. You don’t have to use it if you don’t want to.
    Process photos showing the ingredients being melted and combined in a double boiler, and then poured out into a pan and topped with white chocolate and peppermint pieces.

    Chocolate Peppermint Fudge Recipe

    This fudge recipe is one of the easiest you will find! It is all done over a double boiler, so you don’t have to find your candy thermometer. It is as simple as melting the ingredients together and pouring it into the pan. Then top with your super cute and full of holiday cheer garnishes. Now you have a holly jolly treat to share with friends and family that everyone will love!

    Make the Fudge

    1. Prep: Prepare an 8×8” square baking pan by spraying it with cooking spray and lining it with parchment paper, allowing any excess paper to just hang over the edges.
    2. Boil: Bring a large of water to boil on the stove, then reduce the heat to medium-low, bringing water to a simmer.
    3. Make Double Boiler: In a heat-safe glass bowl, one that fits over your pot, combine your sweetened condensed milk and chocolate chips. We will be using a double broiler method to melt the chocolate by placing the bowl over the pot of simmering water so the bowl is partially submerged in the water but not touching the bottom of the pan.
    4. Melt: Stirring continuously, melt the chocolate and mix the chocolate and sweetened condensed milk together completely. The mixture should be thick and completely smooth.
    5. Remove From Heat: Remove the glass bowl from the pot and away from the heat. Be careful! The bowl will be extremely hot!
    6. Add Flavor: At this point, you will add your peppermint, vanilla, and ¼ cup of your crushed candy cane mixing to incorporate thoroughly. Pour your fudge into the prepared 8×8 pan.

    Prepare and Add Garnish

    1. Melt: In a microwave-safe dish, melt your white chocolate chips in 10-second increments, stirring the chips in between each heating. Don’t hear for more than 10 seconds at a time or you will burn your chocolate
    2. Drizzle: Once the white chocolate is melted thoroughly, drizzle it over the top of your fudge. Put your melted chocolate into a Ziploc bag and cut a very small hole in the corner, pipe it back and forth in lines across your fudge. I went one direction, then diagonal in another direction, to add some detail on the top.
    3. Sprinkle: Finally, sprinkle the top of your fudge with your remaining crushed candy canes and refrigerate for at least 2 hours.
    4. Cool and Cut: When your chocolate peppermint fudge has completely set up, remove it from the pan and cut it into your desired sizes, I did about 2” square pieces.
    Chocolate peppermint fudge on parchment with a Christmas ornament and some greenery.

    Tips for Making Chocolat Peppermint Fudge

    This fudge recipe is so easy! You can also make it your own. Follow my tips and get ideas from my experience with this recipe. You will love the way your chocolate peppermint fudge turns out.

    • Optional Garnish: The white chocolate detail looks really pretty on top, but you can leave it out if you’d like.
    • Take Out the Crunch: I know people who would rather their fudge be smooth and crunch-free, so don’t feel bad if you want to leave the crushed peppermint out of this recipe as well, you can just use the ¼ cup crushed candy cane for garnish or leave it out altogether! You still added the peppermint oil or extract, so your fudge will still have a minty flavor.
    • Peppermint Candies: I used peppermint candies, but you can use candy canes instead if you already have some in your house.

    Peppermint fudge stacked on top of each other, one with a bite taken out of it.

    Storing Leftover Fudge

    Fudge is such a great Christmas treat because you can make it well ahead of time. It stays delicious and fresh for a long time, and is so easy to share with friends and family. Here are my tips for storing your chocolate peppermint fudge.

    • At Room Temperature: You can keep the fudge at room temperature for up to 3 weeks in an airtight container. Unless your house is very warm, you want to avoid putting your fudge in the fridge as that can make it very dry and crumbly.
    • In the Freezer: Fudge is a really rich dessert, and this recipe makes enough for 16 people. If you want to save some for later, it is easy to put it in an airtight container or wrapped in plastic wrap. Put it in the freezer and enjoy for up to 3 months!

    Other Christmas Candy to Try

    I love making Christmas candy! It is a great activity to do with family and friends, and some people just want something they can EAT for Christmas. It will make everyone happy, and won’t clutter up the house. In my opinion, it’s the perfect gift! So here are some of my favorite recipes and treats to share with friends for the holidays.

    Print

    Chocolate Peppermint Fudge

    Chocolate Peppermint Fudge is soft, creamy, and topped with drizzled white chocolate and crushed peppermint pieces. This fudge is so easy to make and has pieces of peppermint throughout for a refreshing crunch. This is the perfect treat to share for the holidays!
    Course Dessert
    Cuisine American
    Keyword chocolate peppermint fudge, Christmas candy, fudge
    Prep Time 30 minutes
    cooling time 2 hours
    Total Time 2 hours 30 minutes
    Servings 16 people
    Calories 258kcal
    Author Alyssa Rivers

    Ingredients

    • 1 can sweetened condensed milk 14 ounce can
    • 2 ⅔ cups semisweet chocolate chips
    • 2 teaspoons peppermint extract
    • ½ teaspoon vanilla extract
    • ½ cup crushed peppermint candies divided
    • 1 cup white chocolate chips

    Instructions

    • Prepare an 8×8” square baking pan by spraying it with cooking spray and lining it with parchment paper, allowing any excess paper to just hang over the edges.
    • Bring a large of water to boil on the stove, then reduce the heat to medium low, bringing water to a simmer.
    • In a heat safe glass bowl, one that fits over your pot, combine your sweetened condensed milk and chocolate chips.
    • We will be using a double broiler method to melt the chocolate by placing the bowl over the pot of simmering water so the bowl is partially submerged in the water but not touching the bottom of the pan.
    • Stirring continuously, melt the chocolate and mix the chocolate and sweetened condensed milk together completely. The mixture should be thick and completely smooth.
    • Remove the glass bowl from the pot and away from the heat. Be careful! The bowl will be extremely hot!
    • At this point you will add your peppermint, vanilla, and ¼ cup of your crushed candy cane mixing to incorporate thoroughly. Pour your fudge into the prepared 8×8 pan.
    • In a microwave safe dish, melt your white chocolate chips in 10 second increments, stirring the chips in between each heating. Don’t hear for more than 10 seconds at a time or you will burn your chocolate
    • Once the white chocolate is melted thoroughly, drizzle it over the top of your fudge. Put your melted chocolate into a ziploc bag and cut a very small hole in the corner, pipe it back and forth in lines across your fudge. I went one direction, then diagonal in another direction, to add some detail on the top.
    • Finally sprinkle the top of your fudge with your remaining crushed candy canes and refrigerate for at least 2 hours.
    • When your fudge has completely set up, remove it from the pan and cut it into your desired sizes, I did about 2” square pieces.

    Nutrition

    Calories: 258kcal | Carbohydrates: 28g | Protein: 3g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 4g | Trans Fat: 0.02g | Cholesterol: 4mg | Sodium: 13mg | Potassium: 203mg | Fiber: 2g | Sugar: 21g | Vitamin A: 19IU | Vitamin C: 0.1mg | Calcium: 41mg | Iron: 2mg
  • Red Velvet Cheesecake

    Red Velvet Cheesecake

    Can’t decide between red velvet cake and cheesecake? Why not both! This dreamy dessert is made with layers of moist red velvet cake and rich cheesecake topped with a luscious cream cheese frosting.

    If you’ve been on the hunt for some show-stopping holiday desserts, I’ve got you covered. This red velvet cheesecake is a great one to make, as well as chantilly berry cake, cranberry Christmas cake, and gingerbread cake!

    Hero image of a slice of red velvet cheesecake being served with a cake spatula.

    Red Velvet Cheesecake Recipe

    When it comes to rich, indulgent desserts, both red velvet cake and cheesecake are at the top of the list. With this recipe, you get the best of both worlds! I’m not going to lie, this is one of the BEST cakes that I’ve had in a while. Red velvet cake is amazing on its own, but when you add a layer of cheesecake in between, it becomes absolutely irresistible.

    And as if it couldn’t get any better, this cake is topped with some homemade cream cheese frosting for extra decadence. You won’t be able to stop after the first bite! (I don’t blame you if you keep the whole cheesecake for yourself!) Bring this red velvet cheesecake to any holiday gathering and it’s sure to be a hit. Just make sure to grab a piece for yourself before it flies off the table!

    Ingredients Needed

    The best part about this red velvet cheesecake recipe is that you don’t need a ton of ingredients to make it. (I used boxed red velvet cake!) So no need for an expensive grocery trip here! You’ll have most of the ingredients to make this cheesecake ready to go in your pantry. Note: all measurements can be found below in the recipe card.

    Red Velvet Cake

    • Red Velvet Cake Mix: Let’s face it- the holidays can get pretty busy. For easier prep, feel free to use boxed cake mix for this recipe! Make sure you have all the necessary ingredients like oil and eggs to make it. If you’re feeling ambitious, you can also make your red velvet from scratch! Find my full recipe here. It’s worth the extra effort, I promise! There’s nothing like a moist, homemade cake.

    Cheesecake

    • Cream Cheese: This acts as the base of your cheesecake.
    • Sour Cream: Sour cream may seem unconventional, but it helps make your cheesecake extra soft and delicious!
    • Granulated Sugar: Adds sweetness to the cheesecake layer.
    • Eggs: Give cheesecake its signature smooth texture.
    • Vanilla: I recommend using pure vanilla extract because it makes such a difference in the overall flavor of your desserts!

    Cream Cheese Frosting

    • Cream Cheese: Make sure your cream cheese is at room temperature so it mixes together with the other ingredients smoothly.
    • Butter: Since we want the frosting to be rich and sweet, use unsalted butter.
    • Vanilla Extract: Adds extra flavor to the frosting.
    • Powdered Sugar: For sweetness and a smooth texture.
    3-photo collage of cake batter and cheesecake being prepared.

    How to Make Red Velvet Cheesecake

    I know this list of instructions is lengthy, but trust me- making this red velvet cheesecake is actually really easy. I’ve broken the steps up into different sections to help simplify the process. Your guests will be so impressed; little do they know it took minimal effort to whip up! This is the perfect holiday dessert. Not only does it look amazing on any dinner table, but it tastes even better! Be sure to save a piece or two for yourself!

    Red Velvet Layer

    1. Prepare Cake: Follow instructions on the box, or use our recipe to make it from scratch! You need to be able to get two 8-inch circles cut out, or whatever size will match your cheesecake.

    Cheesecake Layer

    1. Preheat Oven, Prepare Pan: Preheat your oven to 325℉ and 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. 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.
    2. Add to 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.
    3. 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.
    4. Add Sugar and Sour Cream: Next add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 seconds.
    5. Mix in Eggs: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    6. Add in Vanilla: Add vanilla and beat until just combined. At this point your batter should be smooth and fairly runny
    7. Transfer to Springform Pan: Add your cheesecake batter to the prepared springform pan.
    8. Prepare Water Bath: 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.
    9. 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.
    10. Cool in the Oven: 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.
    11. Remove From Pan: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
    12. Chill: Chill in the fridge for at least 6 hours.
    2-photo collage of cream cheese frosting being prepared.

    Making the Cream Cheese Frosting

    1. Mix Ingredients: In a large bowl with a hand mixer on high speed, cream together your cream cheese, butter, and vanilla.
    2. Add in Powdered Sugar: Reduce speed to low and add your powdered sugar in, ¼ cup at a time until it has all incorporated.
    4-photo collage of red velvet cheesecake being assembled and frosted.

    Assembling the Cake

    1. Add Frosting: To assemble the red velvet cheesecake, on a cake platter place a spoonful of frosting and spread slightly, this is to help keep your cake in place.
    2. Add Cake Layers: Place our first layer of red velvet down, followed by your cheesecake layer, pressing firmly down. Finally add your last layer of red velvet on top and press down lightly to secure. Don’t smash your cake down, just press to secure it.
    3. Frost: Using an offset spatula, frost the cake, you can decorate it any way you would like!
    4. Chill: This red velvet cheesecake is best served chilled, and must be stored in an airtight container in the fridge.
    A slice of cake (with another in the background) served on gray plates.

    Tips and Tricks

    Here are a few extra ways to make sure your red velvet cheesecake turns out perfectly! This gorgeous (and delicious) cake is the perfect choice for the holidays. Everyone will love it!

    • Use Room Temperature Cream Cheese: Leaving the cream cheese and butter on the counter overnight makes it nice and soft. It also makes it easier to mix into a smooth batter.
    • Scrape the Bowl: Scraping the bowl several times ensures the batter is smooth and all the ingredients are fully incorporated.
    • Let Cake Layers Cool: Be sure to assemble the cake after each cake layer has cooled to room temperature, it will hold up better that way.
    • Use Chocolate Frosting: For all of my chocoholics out there, feel free to swap out the regular cream cheese frosting for chocolate cream cheese frosting instead! It gives this red velvet cheesecake some extra indulgence.

    Top-down view of a slice of red velvet cheesecake.

    How Long Does Red Velvet Cheesecake Last?

    My family always devours this red velvet cheesecake, so leftovers are a rarity. If you’re lucky enough to have some left over, here’s how to keep it tasting fresh and delicious!

    • In the Refrigerator: Store leftover cheesecake either wrapped in plastic wrap or in an airtight cake container. It will stay good for 3-4 days.

    Closeup of cake with a bite taken out of it.

    Looking for More Cheesecake?

    Here are a few of my favorite cheesecake recipes! They’re all filled with rich, creamy flavor. You’re going to love them! If you don’t know what desserts to make for the holidays, these are some great contenders!

    Print

    Red Velvet Cheesecake

    Can’t decide between red velvet cake and cheesecake? Why not both! This dreamy dessert is made with layers of moist red velvet cake and rich cheesecake topped with a luscious cream cheese frosting.
    Course Dessert
    Cuisine American
    Keyword red velvet cheesecake, red velvet cheesecake recipe
    Prep Time 1 hour
    Cook Time 3 hours
    Total Time 4 hours
    Servings 12 people
    Calories 855kcal
    Author Alyssa Rivers

    Ingredients

    Red Velvet Cake

    • 2 boxes red velvet cake mix with all the needed ingredients. (Or make from scratch)

    Cheesecake

    • 1 pound cream cheese 2 {8 ounces packages}
    • ½ cup sour cream
    • ¾ cups granulated sugar
    • 3 eggs
    • 1 tablespoon vanilla

    Cream Cheese Frosting

    • 1 pound cream cheese room temperature
    • 1 cup unsalted butter room temperature
    • 2 teaspoons vanilla extract
    • 1 ½ cups powdered sugar

    Instructions

    Red Velvet Layer

    • Follow instructions on the box, or use our recipe to make it from scratch! You need to be able to get two 8” circles cut out, or whatever size will match your cheesecake

    Cheesecake Layer

    • Preheat your oven to 325℉ and 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. 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 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-1 minute. Scrape the bowl again.
    • Add vanilla and beat until just combined. At this point your batter should be smooth and fairly runny
    • Add your cheesecake batter to the prepared springform pan.
    • 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.

    Cream Cheese Frosting

    • In a large bowl with a hand mixer on high speed, cream together your cream cheese, butter, and vanilla.
    • Reduce speed to low and add your powdered sugar in, ¼ cup at a time until it has all incorporated.
    • Assemble your cake
    • To assemble the cake, on a cake platter place a spoonful of frosting and spread slightly, this is to help keep your cake in place.
    • Place our first layer of red velvet down, followed by your cheesecake layer, pressing firmly down. Finally add your last layer of red velvet on top and press down lightly to secure. Don’t smash your cake down, just press to secure it.
    • Using an offset spatula, frost the cake, you can decorate it anyway you would like!
    • This cake is best served chilled, and must be stored in an airtight container in the fridge.

    Nutrition

    Calories: 855kcal | Carbohydrates: 85g | Protein: 11g | Fat: 56g | Saturated Fat: 29g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 853mg | Potassium: 372mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1609IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 4mg