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  • Slow Cooker Mississippi Pork Roast

    Slow Cooker Mississippi Pork Roast

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    Slow Cooker Mississippi Pork Roast is a savory, sweet and spicy pork roast that is tender to the touch and falls apart with ease. It takes minutes to prepare and can be paired with a variety of sides. Your family will fall in love with this incredibly flavorful, melt-in-your-mouth dinner!

    I love a delicious roast! It’s my go to- meal whenever I need to impress guests, feed a crowd, or just have some delicious home-cooked food! Make this delicious roast with these rolls, these yummy mashed potatoes, and these delicious Brussel sprouts, and you will have a simple and easy meal that everyone will love!

    Pork roast on a plate with mashed potatoes.

    Slow Cooker Mississippi Pork Roast

    I have fallen in love with this pork roast recipe. It is tender, juicy, and has all the flavor you need. It turned out perfect in the slow cooker, and I am here to tell you it was one of the best meals that I have ever made. Since making this recipe a couple of weeks ago, I have already made it again… Twice!

    One of the best parts about this meal is that it is so incredibly easy. It takes less than 5 minutes to put everything in the slow cooker, and within minutes, it is ready for dinner. This tender, melt-in-your-mouth pork has a flavor that is to die for. Mississippi Roast usually calls for beef roast, but I love that you can always swap it out for pork. Not to mention, the leftovers are fantastic! Use them on top of some nachos, in a sandwich, or make yourself some tacos with the extra meat!

    Ingredients in Mississippi Pork Roast

    Simplify your life by using marinated fresh pork. It comes in a wide assortment of mouthwatering flavors, including; Roasted Garlic and Herb, Applewood Smoked Bacon, Sweet Teriyaki, and Slow Smoked Mesquite. It also comes in a wide variety of cuts, including; loin filets, chops, ribs, sirloins, and tenderloins.

    • Pork Roast: I like to get a roast that is already marinated and ready to go so that I can get to cooking it right away!
    • Ranch Seasoning: This adds just the right fresh flavor and creates a delicious taste.
    • Au Jus Gravy Mix: The au jus mix adds to the ranch and makes it so that as the post cookies, it tasks on additional flavor.
    • Butter: I used unsalted butter in this recipe.
    • Pepperoncini Peppers: Once the roast is done cooking, you can discard the peppers.

    Let’s Cook a Roast!

    This is a meal where you put all of the ingredients in the slow cooker, set it, and forget it! This Mississippi pork roast cooks to perfection and is so simple. This will be your new go-to family meal!

    • Add to Crockpot: Add pork roast to the slow cooker. Sprinkle ranch and au jus packages on top. Top with butter and peppers.
    • Cook: Cook on low for 6 hours.
    • Shred: Remove the pepperoncini peppers, shred the meat with a fork and serve.
    Smithfield pork roast in wrapper.

    What Temperature to Cook a Pork Roast

    The National Pork Board recommends cooking pork chops, Mississippi pork roasts, and tenderloins to an internal temperature between 145 degrees Fahrenheit (medium rare) and 160 degrees Fahrenheit (medium), followed by a 3-minute rest. Since large cuts increase in temperature by about 10 degrees Fahrenheit while resting, remove them from the heat at 150 degrees Fahrenheit, followed by a 10-minute rest.

    Finished pork roast in crock pot.

    How to Store Leftovers

    If you have leftovers from this meal, then consider yourself lucky! The leftovers can be used in just about anything (I really loved them in a good sandwich or some tacos).

    • In the Refrigerator: Once your roast has cooled, then you can place it in an airtight container and store it in your fridge. It will last for about 3-4 days.
    • To Reheat: You can easily warm this up in the microwave just before serving!

    Pork roast on a plate with mashed potatoes.

    More Delicious Slow Cooker Recipes

    I love cooking meals in my slow cooker, it’s a game changer! They are very little work with a huge reward at the end of the day! Not to mention, they are insanely delicious! You MUST try these other recipes, you will for sure find another favorite!

    • Add pork roast to the slow cooker. Sprinkle ranch and au jus packages on top. Top with butter and peppers.

    • Cook on low for 6 hours.

    • Shred with a fork and serve.

    *If you are not a fan of peppers, you do not have to eat them, but they are great to add flavor during the cooking process.
    Originally Posted on March 25, 2019
    Updated on December 2, 2022

    Serves: 6

    Calories84kcal (4%)Carbohydrates3g (1%)Protein0.3g (1%)Fat8g (12%)Saturated Fat5g (25%)Polyunsaturated Fat0.3gMonounsaturated Fat2gTrans Fat0.3gCholesterol20mg (7%)Sodium413mg (17%)Potassium37mg (1%)Fiber0.5g (2%)Sugar0.3gVitamin A281IU (6%)Vitamin C11mg (13%)Calcium4mgIron0.1mg (1%)

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

    Course Dinner

    Cuisine American

    Keyword Mississippi Pork Roast Recipe, Mississippi Roast, Slow Cooker Roast

  • Easy Homemade Ramen

    Easy Homemade Ramen

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    Quick and easy homemade ramen. This broth is simple to make yet bold and flavorful. It’s perfect for pouring over some ramen noodles and loading up with your favorite toppings! This is an easy dinner that everyone will love!

    Japanese food is one of my favorite cuisines. I love trying to recreate all of the delicious flavors at home! You should definitely give this hibachi chicken, chicken katsu, and seared ahi tuna a try!

    Top-down view of homemade ramen topped with chicken, bokchoy, and a soft boiled egg.

    Quick and Easy Japanese-Style Ramen

    Ramen is one of my favorite comfort foods, especially when the temperatures drop! It’s important to note that this is NOT the ramen that I’m sure we’ve all had at some point in life, college days maybe? The days before a paycheck when you realize you only have a couple dollars to your name. I’m sure we’ve all had similar experiences.

    This recipe is inspired by traditional Japanese ramen. I love it because it has rich, savory broth and of course – all of the delicious toppings! For my take on this recipe, I added sauteed mushrooms, bokchoy, sliced green onions, grilled chicken, and of course soft boiled eggs! The best part about making homemade ramen is that you can customize the broth and toppings exactly how you want! You’ll have to try these yakitori skewers as well for a dinner inspired by delicious Japanese cuisine.

    Ingredients Needed

    Here is everything you need to make the tasty, savory broth, as well as some topping ideas! The great thing about making homemade ramen is that you can customize the broth and mix and match toppings to your liking. Check out the recipe card below for exact measurements.

    • Sesame Oil: Used for cooking the vegetables in. I love using sesame oil to cook with because it adds the best nutty flavor.
    • Minced Garlic: Makes the broth nice and savory!
    • Ginger Paste: A classic ingredient in Asian cuisine. This adds zip to the flavor of the broth.
    • Sliced Mushrooms: Regular brown mushrooms work great here! You can also use shiitake mushrooms.
    • Chicken Stock: Chicken broth is typically what I have on hand and great for a savory soup base. If you want your ramen to have more of the classic Tonkotsu flavor, use pork broth instead. You can also use vegetable broth as a vegetarian/vegan alternative.
    • Water: Adjusts the consistency of the ramen soup.
    • Soy Sauce: Add a splash for savory flavor!
    • Baby Bokchoy: I love adding greens to ramen. These can be chopped or left whole. You can also use spinach!
    • Instant Ramen Noodles: You only want the uncooked noodles. Throw out those seasoning packets! You can also use fresh ramen noodles if you can find them.
    • Salt and Pepper: Add to taste.

    Optional Toppings

    • Grilled Chicken: I added sliced grilled chicken but you can also use pork or chashu. For a vegetarian protein, try adding tofu!
    • Soft Boiled Egg: A must-add for ramen.
    • Sliced Green Onions: Add extra flavor to the broth.
    • Sesame Seeds: For garnish and nutty flavor.

    How to Make Homemade Ramen

    It’s so easy! Plus, this homemade ramen comes together in less than 30 minutes, making it a great option for dinner on busy weeknights. The family is going to love it!

    1. Sauté Vegetables: Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant. Add in the sliced mushrooms and cook for 3-5 minutes or until softened.
    2. Add Liquids: Pour in the chicken stock, water, and soy sauce.
    3. Simmer: Then bring to a boil and simmer for about 5 minutes.
    4. Cook Bokchoy: Add the bokchoy and then simmer for an additional 2 minutes to soften the leaves.
    5. Add Noodles: Remove the pot from the heat. Then place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving. 
    6. Transfer to Serving Bowls: Divide the ramen, veggies, and broth evenly into bowls.
    7. Add Toppings: Top the ramen with sliced grilled chicken and soft boiled eggs. Then garnish with toppings of choice and enjoy!

    Making Soft-Boiled Eggs

    No ramen is complete without some soft-boiled eggs. I steam my eggs, and anywhere between 7-9 minutes will give a good soft boiled egg depending on how runny you want it. 7 minutes will give a pretty runny egg while 9 minutes gives a more formed center.

    4-photo collage of ramen broth being prepared.

    Ways to Customize Your Homemade Ramen

    This ramen broth comes together easily and it’s so simple to customize. You’re going to love it! Homemade ramen is the perfect winter meal. It just warms the soul!

    • Want to Add More Flavor to Your Broth? Just sauté some aromatics: onion, garlic, ginger, miso, lemongrass. Feeling adventurous? Add in some sliced jalapeños. But be warned, the heat can get intense with just a small amount.
    • Topping Ideas: For the toppings you can really do whatever you want. We have done sliced up pork, beef, bacon, in this instance we went for chicken. Toss in some spring onion, dried seaweed, chopped red peppers, and a soft boiled ramen egg for a pretty epic flavor combo. You can also add narutomaki- these are the flat, round, pink and white fishcakes traditionally added to ramen. You can find them at your local Asian market.

    How Long Does Homemade Ramen Last?

    Once the noodles and all of the toppings are added, you’ll want to consume your ramen within an hour or two. If you need to store your ramen, store the noodles and broth separately so the noodles don’t get soggy.

    Closeup of ramen with noodles, a sliced mushroom, and broth in a white spoon.

    More Hearty Soup Recipes

    Feeling the urge to cuddle up with some comforting soups? Here are a few more of my favorite recipes to warm you up from the inside out! They’re always a hit with everyone in my family and SO easy to make! Need more dinner inspo? Find my full list of soup recipes here.

     

    • Add the sesame oil into a large pot and heat over medium heat. Add in the garlic and ginger and sauté for 30 seconds until fragrant.

    • Add in the sliced mushrooms and cook for 3-5 minutes or until softened.

    • Pour in the chicken stock, water, and soy sauce.

    • Bring to a boil and simmer for about 5 minutes.

    • Add the boychoy and simmer for an additional 2 minutes to soften the leaves.

    • Remove the pot from the heat. Place the ramen noodles in the hot pot of broth. Allow the noodles to sit for ONLY a couple of minutes until they loosen and soften up. The noodles will soften quickly, so this should be done right before serving.

    • Divide the ramen, veggies, and broth evenly into bowls.

    • Top the ramen with sliced grilled chicken and soft boiled eggs. Garnish with toppings of choice and enjoy!

     
    Originally posted September 20, 2017
    Updated December 1, 2022

    Serves: 4

    Calories126kcal (6%)Carbohydrates9g (3%)Protein8g (16%)Fat6g (9%)Saturated Fat1g (5%)Cholesterol7mg (2%)Sodium2328mg (97%)Potassium283mg (8%)Fiber1g (4%)Sugar4g (4%)Vitamin C0.5mg (1%)Calcium18mg (2%)Iron0.8mg (4%)

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

    Course Dinner

    Cuisine Asian American, Japanese

    Keyword 20 minute, homemade ramen

  • Chocolate Bark

    Chocolate Bark

    This delicious Chocolate Bark made with Reynolds Wrap® Heavy Duty Foil will be the tastiest and simplest dessert you make all holiday season! It’s quick and easy, and your entire family will go crazy over it!

    The holidays are the season for desserts! I especially love easy ones that I can whip up in no time. If you love this simple chocolate bark, then you must also try these Grinch Cookies, this delicious Eggnog Fudge, or this simple Peppermint Pie with an Oreo Crust!

    A plate of white chocolate bark, dark chocolate bark and milk chocolate bark with a Reynolds Wrap Foil package next to it.

    Reynolds Wrap® Foil Chocolate Bark

    I cannot tell you how excited I am that I get to partner with Reynolds Wrap® for this recipe! Did you know Reynolds Wrap® is celebrating its 75th anniversary this year? This is a true testament to their product quality and how easy they make prepping, cooking, and cleanup for my family and me, especially with the holidays upon us/right around the corner. This chocolate bark is so convenient because you can make it ahead of time and use it for dessert at a holiday party or even wrap it up and make some gifts for your neighbors. After all, who doesn’t love a delicious homemade treat to eat during the season?!

    The holidays are the perfect time to use Reynolds Wrap® Heavy Duty Foil. I used this foil to make this delicious chocolate bark, which turned out SO delicious. It will become your go-to treat for this holiday season (or all year round)! I used three different combinations; milk chocolate, white chocolate, and dark chocolate. Each of them has different topping variations, which makes this recipe so versatile. The foil makes cleanup so easy. In fact, you can just use the foil to wrap up any leftovers and store the chocolate bark for later!

    Bowls of topping with chocolate, m &m's. pretzels, nuts and peanut butter with a Reynolds Wrap Foil package in the middle.

    Ingredients in Chocolate Bark

    I have come up with three different ways to make this chocolate bark. You can choose your favorite or make them all. That way, you have something at the table that everyone will love! I use Reynolds Wrap® Heavy Duty Foil to form this recipe because it helps the chocolate set perfectly and makes for such easy cleanup. Check out the bottom of the post for all the exact measurements.

    • Reynolds Wrap® Heavy Duty Foil: This foil is my favorite to use because it cuts so easily and forms to my pan. That way, it covers the entire pan, allowing the chocolate to set evenly and not stick.

    Milk Chocolate

    • Milk Chocolate: This is my favorite of the chocolates because I think classic milk chocolate can go with any topping!
    • Peanut Butter Cups: You can use the regular-size ones and break them apart, or you can use the tiny ones that you find in the baked goods aisle (with the chocolate chips).
    • Peanuts: I like to break these up and add them as an additional crunch of texture.
    • Peanut Butter: When you drizzle the peanut butter on, it not only looks divine, but the taste is out of this world!

    White Chocolate

    • White Chocolate: Make sure to use high-quality chocolate so that when you melt it, it becomes nice and creamy.
    • M&M’s: I think these are especially fun on the chocolate because they stand out. Feel free to use seasonal ones to make this chocolate bark extra festive.
    • Pretzels: I used the small, twisted pretzels and broke them into pieces. Chocolate and pretzels are a match made in heaven!

    Dark Chocolate

    • Dark Chocolate: Dark chocolate is a classic flavor that looks and tastes so elegant.
    • Pistachios: Chop these up (or crush them with a rolling pin) so that you get some pistachio flavor in every bite!
    • Freeze-Dried Strawberries: Not only do these look stunning against the dark chocolate color, but their subtle taste is delicious.
    • Optional: You can change any of these chocolate bark up by adding in nuts, seeds, sea salt, dried fruit, candy, sprinkles, etc.
    4 bowls showing how to melt chocolate and line a baking sheet with foil.

    How to Make Homemade Chocolate Bark

    This homemade chocolate bark recipe will become your new holiday favorite. I dare you to stop after just one piece! This dessert elevates chocolate and takes it to the next level with different toppings and combinations. I have a hard time choosing my favorite!

    1. Line with Foil: Line a 9×13 inch pan with Reynolds Wrap® Heavy Duty Foil and set aside. 
    2. Melt Chocolate: Melt the chocolate using a double broiler or in the microwave. If using a double boiler, melt the semi-sweet chocolate over simmering water. If melting in the microwave, melt in a microwave-safe bowl stirring after every 30 seconds being careful not to let it burn and clump. 
    3. Spread Chocolate: Spread the chocolate in a layer on the bottom of your lined 9×13-inch pan. Spread into about a 6×10 rectangle.
    4. Add Toppings: Immediately sprinkle the toppings on top of the melted chocolate.
    5. Cool: Let cool for about 10 minutes to room temperature or until almost set.
    6. Set: Set aside and let set to room temperature for about an hour. Break it into pieces and enjoy!
    4 pictures showing how to add toppings to melted chocolate.

    Baking Tips

    This chocolate bark is so simple and can be changed up to add different toppings, mix-ins, and the different chocolates can even be combined to make marble-like chocolate! Here are some tips to help yours turn out perfect.

    • Use Reynolds Wrap® Heavy Duty Foil: I like to use this foil because it’s tough and durable. It is perfect for cooking heavier foods, especially during the holidays, since you don’t have to worry about ripping or tearing.
    • Use High-Quality Chocolate: The quality of chocolate makes all the difference! For dark chocolate, look for it to be 70%-85% cacao.  You can use milk or white chocolate bars if you don’t like dark. I always try to use good quality brands for the best results!
    • Layered or Marbled Chocolate Bark: Create layered bark with layers of chocolate using a variation of dark, milk, or white chocolate on top. Simply follow the instructions, letting the first layer cool for thirty minutes in the fridge before adding the next layer of melted chocolate.

    Finished chocolate bark on a baking sheet with Reynolds Wrap Foil box next to it.

    Why Do I Use Reynolds Wrap® Heavy Duty Foil?

    There are so many good things about using Reynolds Wrap®! It is high quality and safe to use for cooking, making the foil my go-to in the kitchen for everyday meals and holiday entertaining. I also love that Reynolds Wrap® Heavy Duty Foil is also available in a wide, 18-inch roll which is perfect for lining your pans for recipes like this chocolate bark. I can’t entertain without it this holiday season!

    The topview of chocolate bark broken up on a pan lined with foil.

    Variations

    There are countless ways that you can add different elements to this chocolate bark to make it different and delicious every single time. That’s why this treat is perfect for any occasion!

    • Mix-ins and Toppings: Try switching up the flavors by using different nuts, seeds, or dried fruit. I also love adding spices like a little cayenne pepper to make it taste different. Or, you can make it festive for the season by adding some red and green sprinkles to the top!
    • Make it a Gift: Chocolate bark is a great gift idea for the holidays or any time of year! Break up the bark and then package it in a clear gift bag. Tie it off with a pretty bow, and it’s ready to deliver.

    A closeup of dark chocolate bark.

    Can I Make Chocolate Bark Ahead of Time?

    Yes! This chocolate bark is a great treat to make ahead of time because you have to let it cool and set. Once you finish making it, you can place it in an airtight container and store it on your counter.

    A plate of different kinds of chocolate bark with a hand grabbing a piece.

    More Delicious Chocolate Recipes

    Chocolate bark is delicious and easy. Try making a tray of different treats that you can include for your celebration and your guests will devour it! Here are a few other chocolate treats that you can make at home!

    Print

    Chocolate Bark

    This delicious Chocolate Bark made with Reynolds Wrap® Heavy Duty Foil will be the tastiest and simpliest dessert you make all holiday season! It's quick and easy, and your entire family will go crazy over it! 
    Course Dessert
    Cuisine American
    Keyword chocolate bark, dark chocolate bark, milk chocolate bark, white chocolate bark
    Prep Time 10 minutes
    1 hour
    Total Time 1 hour 10 minutes
    Servings 12
    Calories 466kcal
    Author Alyssa Rivers

    Ingredients

    Milk Chocolate

    • 10 ounces milk chocolate
    • peanut butter cups
    • peanuts
    • peanut butter, melted

    White Chocolate

    • 10 ounces white chocolate
    • m&m's
    • pretzels (broken into pieces)

    Dark Chocolate

    • 10 ounces dark chocolate
    • pistachios, chopped
    • freeze-dried strawberries
    • Optional: nuts, seeds, sea salt, dried fruit, etc.

    Instructions

    • Line a 9×13 inch pan with Reynolds Wrap® Heavy Duty Foil and set aside.
    • Melt the chocolate using a double broiler or in the microwave. If using a double boiler, melt the semi-sweet chocolate over simmering water. If melting in the microwave, melt in a microwave-safe bowl stirring after every 30 seconds being careful not to let it burn and clump.
    • Spread the chocolate layer on the bottom of your lined 9×13-inch pan. Spread into about a 6×10 rectangle.
    • Immediately sprinkle the toppings on top of the melted chocolate.
    • Let the bark cool for about 1 hour at room temperature or until almost set. Break into pieces and enjoy!

    Nutrition

    Calories: 466kcal | Carbohydrates: 47g | Protein: 5g | Fat: 31g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 7mg | Sodium: 36mg | Potassium: 366mg | Fiber: 5g | Sugar: 38g | Vitamin A: 20IU | Vitamin C: 0.1mg | Calcium: 84mg | Iron: 4mg
  • Christmas Tree Charcuterie Board

    Christmas Tree Charcuterie Board

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

    The cutest addition to any holiday party, this Christmas tree charcuterie board is both festive and delicious! It features a delicious mix of salami, prosciutto, cheese, fruits, and nuts, with rosemary sprigs as tree branches! It almost looks too good to eat.

    I know it can be tricky trying to figure out what appetizers to serve for holiday parties. When in doubt, make a charcuterie board! You really can’t go wrong! Because they feature so many kinds of treats, there’s something for everyone. This Christmas wreath charcuterie board is a must-make, as well as this fruit charcuterie board! And for Christmas morning- this breakfast charcuterie board is the best thing to wake up to.

    Top-down view of a whole Christmas tree charcuterie board.

    Christmas Tree Shaped Charcuterie Board

    Nothing screams Christmas quite like a Christmas tree. The shape is instantly recognizable and will add a little festive charm to all of your holiday parties! Themed charcuterie boards are some of my all-time favorite things to make. They’re fun to assemble, and even more fun to eat! Now, I know that when you see one completed it can sometimes be hard to know where to begin, but making this Christmas tree charcuterie board is actually really easy!

    I’ve included all of the steps you need to get started, as well as some ideas of what fruits, nuts, meats, and cheeses to use! The great thing about charcuterie boards, though, is that you can easily customize them to your liking! So feel free to swap out any of the items below for your favorite holiday treats! Whether you’re a seasoned charcuterie veteran or it’s your first time making a board, it’s sure to be a hit. It’s a surefire way to impress your guests (and make their stomachs happy).

    Let’s Start With the Board!

    First and foremost, you’re going to need the board itself. I would recommend using a rectangular charcuterie board to match the size and shape of the Christmas tree. You can also use a rectangular cutting board!

    The Recipe Critic Recommendation

    Rectangular Charcuterie Board

    JK Adams Grafton Cherry Wood 20×12 Inch Serving Board

    The rectangular shape of this board makes it great for a Christmas tree charcuterie! The cherry wood is stunning and sure to be a showstopper on any holiday dinner table.

    Work From the Top Down

    Let’s start! To begin making your Christmas tree charcuterie, add a narrow layer of almonds at the top. You can also use other nut varieties, such as walnuts or pecans.

    Use Cinnamon Almonds for Your Christmas Tree Charcuterie

    If you really want to be festive, try using cinnamon almonds! These are one of my favorite Christmas treats. It’s impossible to stop at one with their sweet flavor and caramelized texture. You can easily make a batch in your slow cooker using my recipe here.

    Add Meat and Olives

    To continue creating the shape of the Christmas charcuterie, add layers of green olives and prosciutto under the almonds. These are the meats I used, but feel free to swap these out for your favorite kind!

    • Italian Dry Salame
    • Prosciutto

    Prosciutto is soft and savory, whereas Italian dry salame is loaded with delicious spices! Both add great complimentary flavors with the rest of the items on the board. If you can’t find prosciutto, you can also use pepperoni slices.

    The Next Layer for Your Christmas Tree Charcuterie Board – Fruit!

    You can never go wrong with fresh fruit! This is usually what my family will go for to tide themselves over while dinner is still cooking. To add a pop of color and fresh flavor, here are the fruits I used. Again, feel free to switch these out for your favorites! Grapes and sugared cranberries are great options for the holidays.

    • Kiwis
    • Blueberries
    • Raspberries
    • Green Olives
    Closeup of cheese and berry layers on charcuterie board.

    Give Me the Cheese!

    Adding cheese to your Christmas tree charcuterie board is a great way to play with flavors and textures. (And if you’ve been eyeing a delicious, fancy cheese at the grocery store, here’s an opportunity to use it!)

    • Wensleydale With Cranberries
    • Small Mozzarella Cheese Pearls
    • Muenster Cheese Slices (cut into snowflake and star shapes)

    Christmas is the perfect time to use everything cranberry. Wensleydale is a firm, nutty cheese and the tart flavor of cranberry complements it perfectly! Mozzarella balls are a must-add (hello, creamy milky goodness!) and muenster slices are perfect for cutting shapes out of. The stars are the cutest finishing touch to your charcuterie tree!

    The Recipe Critic Recommendation

    Star-Shaped Cookie Cutters

    5pc Stainless Steel Snowflakes Cookie Cutter Set – Wondershop™

    You’ll want to use small, star-shaped cookie cutters for your cheese details. I love this set with a variety of different sizes and shapes!

    Don’t Forget the Crackers!

    Here are a few more things I used for the layers of this Christmas tree! I love adding crackers, chips, and pretzels to my charcuterie boards because of their salty flavor and delicious crunch.

    • Round Crackers
    • Pretzel Sticks

    Salty things like crackers, chips, and nuts are great for adding to your charcuterie board because they balance out the sweetness of the fruit. You can swap out the round crackers for another variety like Triscuits, Club crackers, or pita chips. If you want more sweets on your board, you can also use cookies or biscuits!

    The Finishing Touch- Rosemary Sprigs!

    Not only do rosemary sprigs smell AMAZING, but they’re the cutest finishing touch to this Christmas tree charcuterie board! They look like little tree branches!

    Adding prosciutto to the Christmas tree charcuterie.

    Assembling Your Christmas Tree Charcuterie Board

    Here are all of the steps together so that your charcuterie-making process is seamless! Trust me, once you make your first charcuterie board, you’ll be addicted. It’s so fun! And the end result is delicious, which definitely doesn’t hurt.

    1. Start With Almonds: On a large rectangular wooden board start with the top of the tree with almonds.
    2. Green Olives: Then create layers underneath creating a Christmas tree shape followed with the green olives.
    3. Prosciutto Slices: Add prosciutto underneath.
    4. Fruit: Next, add your raspberries.
    5. Cheese: Follow with a layer of mozzarella pearls.
    6. Repeat Layers: Add layers of salame, blueberries, Wensleydale cheese with cranberries, kiwis, and then round crackers at the bottom.
    7. Cut Out Star Shapes: Cut the sliced muenster cheese with snowflake and star shapes and then add it to the board.
    8. Finish With Rosemary: Then garnish the tree with rosemary.
    Adding cubes of Wensleydale cheese to the charcuterie board.

    More Holiday Charcuterie Boards

    These festive charcuterie boards are sure to light up all of your holiday parties this year! They’re a lot easier to make than you’d think, and always a hit! You’re going to love them. Find my full list of charcuterie boards here.

    • On a large rectangular wooden board start with the top of the tree with almonds. Then create layers underneath creating a tree shape followed with the green olives, prosciutto, raspberries, mozzarella pearls, Salami, blueberries, Wensleydale cheese with cranberries, kiwis, and round crackers.

    • Cut the sliced muenster cheese with snowflake and star shapes and add it to the board. Garnish the tree with rosemary.

    Serves: 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 Appetizer

    Cuisine American

    Keyword christmas tree charcuterie, christmas tree charcuterie board

  • Sweet and Savory Bacon Wrapped Shrimp

    Sweet and Savory Bacon Wrapped Shrimp

    Bacon-wrapped shrimp coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!

    Let’s be honest, anything wrapped in bacon is amazing. Try serving bacon-wrapped asparagus, dates, or carrots at your next potluck! These appetizers will be a hit with everyone.

    Top-down view of bacon wrapped shrimp served on a gray plate.

    Bacon-Wrapped Shrimp Recipe

    You know what they say…everything is always better with bacon! In the case of this bacon wrapped shrimp, that is most definitely the case. Shrimp on their own are great, but when you add bacon to the mix you get an amazingly delicious appetizer that will be the hit of any party. Plus, it’s ready in less than 30 minutes to make your life a little easier!

    The shrimp is tossed in a sticky glaze, made with soy sauce maple syrup, and chili powder. I love it because it’s the perfect combination of savory and sweet! This bacon wrapped shrimp is beyond easy to make, but is such an impressive appetizer. Trust me, it’s going to fly off the dinner table! For all of you shrimp lovers out there, another great recipe to try is this garlic shrimp, inspired by the food trucks of Hawaii!

    All Ingredients Needed

    This is one of my favorite appetizers to make because it uses such simple ingredients. The shrimp marinade whips up with just a handful of pantry staples! Although the ingredient list is simple, you’re going to be amazed at the incredible flavor packed in each bite! See the recipe card below for exact measurements.

    • Shrimp: I used extra large shrimp!
    • Bacon: To make sure your bacon is nice and crispy, you can either cook your bacon beforehand or use precooked bacon for easy prep!
    • Maple Syrup: Creates the perfect texture for the glaze. I also love it because it adds the perfect sweetness.
    • Soy Sauce: I love using soy sauce for marinades. It makes meat nice and tender and adds the best savory flavor.
    • Chili Powder: I love the touch of spice that chili powder adds to the shrimp. You can omit this if you want the glaze to be on the sweeter side!
    • Salt and Pepper: Season to taste.
    • Chopped Parsley: I love using fresh chopped parsley on top for garnish. Not only does it look pretty, but it adds extra flavor as well.
    • Cooking Spray: To keep the shrimp from sticking to the pan.

    How to Make Bacon Wrapped Shrimp

    The shrimp get tossed in a super easy maple and soy sauce marinade while the bacon is par cooking in the oven. You can marinate the shrimp for anywhere from 10 minutes to 8 hours for more flavor! Bacon wrapped shrimp is a classic appetizer. You’ll want to come back to it again and again!

    Precooking the Bacon, Preparing the Marinade:
    1. Preheat Oven, Prep Baking Sheet: Preheat the oven to 400 degrees F. Line a sheet pan with foil and coat with cooking spray.
    2. Partially Bake the Bacon: Lay the slices of bacon out in a single layer on the pan. Bake for 8-10 minutes or until bacon is partially cooked.
    3. Cool for 5 minutes, then cut each slice of bacon in half crosswise.
    4. Whisk Marinade Ingredients Together: While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
    5. Reserve: Remove 2 tablespoons of the marinade and reserve for later use.
    6. Toss Shrimp in Glaze: Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
    Broiling the Bacon Wrapped Shrimp:
    1. Preheat Broiler: Preheat the broiler. Coat a sheet pan with cooking spray.
    2. Wrap With Bacon: Wrap one piece of bacon around each shrimp and secure with a toothpick.
    3. Broil: Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
    4. Flip, Continue to Cook: Flip the shrimp and broil for 1-2 minutes more on the other side.
    5. Brush With Extra Marinade: Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.
    Closeup of sweet and savory bacon-wrapped shrimp.

    Tips and Tricks

    There are a couple of things to consider when making the perfect bacon wrapped shrimp. First off is the size of the shrimp. The other consideration is the bacon itself.

    • Shrimp Size: You want to go with the largest shrimp you can afford for this recipe, these shrimp were 12 to a pound, 20 to a pound would also work fine. If you use a small sized shrimp, you run the risk of the shrimp getting overcooked before the bacon is crispy.
    • Cooking the Bacon Beforehand: I always par-cook my bacon before I wrap it around the shrimp. This way, I’m sure to end up with crispy bacon and tender shrimp that cook at the same rate. I also always use thin-cut bacon for this recipe to ensure that it’ll crisp up quickly.
    • Serving Suggestions: I serve bacon wrapped shrimp either as an appetizer or as a main course over rice. Regardless of how you serve them, these shrimp are bound to get rave reviews!

    Storing Leftover Bacon Wrapped Shrimp

    I recommend serving this tasty appetizer as soon as possible. They taste the best when they’re fresh out of the oven! If you do happen to have some leftover, here’s how to store them for later.

    • In the Refrigerator: Store leftover bacon wrapped shrimp in an airtight container for up to 2 days.
    • To Reheat: Pop your shrimp in the microwave, oven, or broiler for a few minutes or until warmed through.

    Picking up a piece of shrimp wrapped in bacon.

    More Delicious Shrimp Recipes to Try:

    Calling all shrimp lovers! These are the recipes for you. Shrimp is so versatile and tastes great in so many different types of recipes. You can find my full list of shrimp recipes here, but these are just a few of my favorites you’ve got to try out!

    Print

    Bacon Wrapped Shrimp

    Bacon-wrapped shrimp coated in a sweet and savory glaze and broiled to perfection. The perfect easy appetizer or main course!
    Course Appetizer
    Cuisine American
    Keyword bacon wrapped shrimp, bacon wrapped shrimp recipe
    Prep Time 15 minutes
    Cook Time 10 minutes
    Total Time 25 minutes
    Servings 4
    Calories 284kcal
    Author Alyssa Rivers

    Ingredients

    • 16 extra large shrimp
    • 8 slices bacon
    • 5 tablespoons maple syrup
    • 3 tablespoons soy sauce
    • 1 teaspoon chili powder
    • salt and pepper to taste
    • 1 tablespoon chopped parsley
    • cooking spray

    Instructions

    • Preheat the oven to 400 degrees. Line a sheet pan with foil and coat with cooking spray.
    • Lay the slices of bacon out in a single layer on the pan.
    • Bake for 8-10 minutes or until bacon is partially cooked.
    • Cool for 5 minutes, then cut each slice of bacon in half crosswise.
    • While the bacon is cooking, whisk together the maple syrup, soy sauce, chili powder, and salt and pepper to taste in a medium bowl.
    • Remove 2 tablespoons of the marinade and reserve for later use.
    • Place the shrimp in the bowl and toss to coat in the marinade. Cover the bowl and chill; marinate for at least 10 minutes or up to 8 hours.
    • Preheat the broiler. Coat a sheet pan with cooking spray.
    • Wrap one piece of bacon around each shrimp and secure with a toothpick.
    • Place the shrimp in the oven and broil for 5 minutes, or until shrimp is pink and bacon is crispy.
    • Flip the shrimp and broil for 1-2 minutes more on the other side.
    • Remove from oven and brush with reserved marinade. Sprinkle with parsley and serve immediately.

    Notes

    Originally posted September 21, 2017

    Updated November 29, 2022

    Nutrition

    Calories: 284kcal | Carbohydrates: 18g | Protein: 12g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 90mg | Sodium: 1242mg | Potassium: 201mg | Fiber: 1g | Sugar: 15g | Vitamin A: 165IU | Vitamin C: 1mg | Calcium: 65mg | Iron: 1.1mg
  • Gingerbread House

    Gingerbread House

    Nothing says holiday season like a Gingerbread house sitting on the counter! This recipe includes the recipe for gingerbread, a template to print out the ginger bread house pieces, and how to make the royal icing. This is the perfect recipe for the whole family to enjoy!

    I love making desserts together with my family during the colder months. Warming up the house with the oven is my favorite way to spend chilly evenings. I also love the way that the house smells when you have spiced desserts baking. This holiday season you have to try these delicious Pumpkin Pecan Pie Bars, these cute and festive Christmas Tree Sugar Cookies, and this classic Old Fashioned Apple Cobbler.

    Gingerbread house with bowls of candy around it and another house in the background.

    Gingerbread House Recipe

    Ok, this is the most fun I’ve had writing a recipe! There is nothing like getting the family together and putting together the most adorable holiday decor. You can also eat the gingerbread house, which is a big bonus. I will say, this recipe is meant to make firm gingerbread that will hold up to the weight of stacking and decorations, so it is pretty hard and not as sweet as traditional gingerbread. But if you want some gingerbread that is soft and delicious, you can make these cute gingerbread people to go with your houses!

    This recipe comes with everything you will need to build your houses! First, print off the templates for the houses. Then make the gingerbread dough and cut out the pieces. While the pieces are baking, make your royal icing that will act as the glue. Then you get to decorate! The decorations are up to you, but gum drops, candy canes, and peppermint candies make great additions. So whip up some white hot chocolate or wassail and get to baking!

    Ingredients

    You are making a cookie dough, so you will need the basic pantry items. You will also need molasses to make these gingerbread houses, which you should be able to find in the baking aisle of your grocery store. Don’t forget to pick up the meringue powder as well, you will need it to get your icing nice and firm! You can find exact measurements below in the recipe card.

    Click here for the printable gingerbread house template!

    Gingerbread

    • Butter: You will want unsalted butter, and make sure to leave it out so that it is at room temperature when you go to make your dough.
    • Dark Brown Sugar: Dark brown sugar has a deeper flavor and color because it has more molasses in it. It will make a difference in your dough.
    • Granulated Sugar: Your regular pantry sugar will work great.
    • Vanilla: Vanilla extract gives the cookie a little extra vanilla flavor and brings out the other warm flavors in the gingerbread.
    • Molasses Unsulphered: Most molasses is unsulphered. It is the more pure version of molasses and it is what you will want for this dough.
    • Egg: I always use grade A eggs in my recipes.
    • All-Purpose Flour: Your regular pantry flour will work great for this recipe.
    • Ground Cinnamon: Cinnamon is a warm spice that is a MUST in gingerbread!
    • Ground Ginger: Ginger gives a little spice to the cookie, and makes it taste warmer. You will miss this flavor if you leave it out!
    • Cloves: Ground cloves are actually a little sweet, but still have a warm flavor.
    • Salt: Salt brings out all of the flavors in this dough and helps to cut down on sweetness.
    • Baking Powder: Baking powder helps the dough rise while it’s baking in the oven. You don’t want it to rise a lot. Just enough to make a nice looking cookie.
    • Milk: Milk has fat that helps the ingredients come together and adds great flavor.

    Royal Icing

    • Powdered Sugar: Powdered sugar is really fine sugar that makes the perfect royal icing. It melts into the water and becomes really smooth and shiny.
    • Meringue Powder: Meringue powder is a stabilizer that helps the royal frosting get stiff. It will be the perfect consistency to act as your glue for the gingerbread house with this ingredient.
    • Water: You can adjust the consistency of the frosting by adding more or less water. If the frosting gets too runny, then add more powdered sugar until it gets thicker.
    Process photos showing the ingredients to be creamed in a bowl, the dry ingredients mixed together, the dry ingredients added to the wet, and them all mixed together.

    How to Make a Homemade Gingerbread House

    This is such a fun recipe! The dough is not hard to make, which makes this the perfect recipe to make with kids and friends. It also makes the house smell like the holidays and fills the kitchen with Christmas cheer! I loved making this recipe, and I know you’ll enjoy it too.

    Make Dough

    1. Prep: Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
    2. Cream Butter and Sugar: In the bowl of a stand mixer, use the paddle attachment to beat together the butter, both sugars and vanilla until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the molasses and egg. Beat again for 1-2 minutes, until incorporated.
    3. Whisk: In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry ingredients to the wet and mix on low until a dough begins to form. Scrape down the sides and bottom of the bowl again before mixing on medium speed. Add the milk to help the dough not be too crumbly.
    4. Roll Out Dough: Transfer the dough to a lightly floured surface and roll out to ¼ inch thick. Using the already printed and cut out template for the house pieces, use a sharp paring knife to cut out the pieces of the house.

    Bake and Make Frosting

    1. Bake: Carefully transfer the cut-out gingerbread house pieces to the prepared baking sheets, leaving at least 2 inches between them. Bake for 11-14 minutes, until the edges and centers are set. Let cool completely on the baking sheets.
    2. Make Icing: Once completely cooled, prepare the royal icing to use as glue for construction.
    3. Whisk: In the bowl of a mixer, add the powdered sugar and meringue powder. Whisk together. Add 4 tablespoons of water and use the paddle attachment to mix on low speed. As the powdered sugar becomes more moistened as it mixes, increase the speed and beat until a very thick, smooth icing is made. If it is not moist enough to incorporate all the dry ingredients, add the 5th tablespoon of water. This icing should be very, very thick in order to hold together the heavy gingerbread.
    4. Prep Piping Bag: Transfer the royal icing to a piping bag or a large ziplock bag. It will dry quickly if left exposed, so be sure to cover any extra icing tightly with plastic wrap.
    Process photos showing the dough rolled out and cut into gingerbread house shapes, then baked and assembled on a pan with parchment.

    Assemble The Houses

    1. Assemble: Assemble the houses by using the royal icing as glue. Be generous and work quickly, as the royal icing will begin to crust over quite quickly. Pipe icing along the side of the front of the house then press the side piece to it to form the first corner. Repeat with the second side.
    2. Pipe: Pipe icing along the two sides of the back piece and press firmly against the two standing sides to form the third and fourth corners. Add more icing the inside of the corners as needed to reinforce their stability.
    3. Add Roof: Pipe icing along the roofline and top of the side on one side of the house. Press the first roof piece in place. Outline the remaining opening with icing and carefully press the last roof piece on. This is the trickiest piece to put on and must be done carefully so the rest of the house does not collapse.
    4. Dry: Allow the houses to sit at least 24 hours to let the royal icing dry and harden before decorating.
    A top view of a gingerbread house with a peppermint candy on the front.

    Tips for Making Gingerbread Houses

    If this is your first time making gingerbread, then you will want to read through these tips. It isn’t hard, but it helps to know a little about your dough!

    • About this Gingerbread: This recipe isn’t really designed for gingerbread to eat, more so for a stable building gingerbread (also called construction grade gingerbread). It IS edible and it tastes pretty good, but it’s not as sweet as a regular gingerbread cookie.
    • Softer Gingerbread: It can be baked a few minutes less for a softer bite (but not recommended for houses/structures because it won’t withstand the weight of the royal icing) and it can be baked a few minutes longer for an even stronger construction cookie.
    • Using Another Template: If using a different house template, the baking time will vary because of the size. The larger the piece, the longer the bake.
    • When Chilling Before Baking: It can be chilled before cutting or baking, but will need at least an extra minute or two in the oven.

    A hand piping royal icing onto the bottom of gumdrops with a gingerbread house in the background.

    Storing Gingerbread Houses

    If you are not planning on eating your gingerbread house, then it is really easy to store! You will want to keep it out on the counter for everyone to see and enjoy!

    • On the Counter: Keep your gingerbread house on your counter to enjoy throughout the holidays. It will last on your counter as long as you want to show it off! If you plan to eat it, keep it in an airtight container or wrapped in plastic wrap. It will last for about a week. After a week it will be too hard to eat!

    A hand placing the gum drops on top of the roof of a gingerbread house.

    Other Holiday Desserts to Make!

    I love making baked goods around the holidays. Warm spices and sweet flavors are my favorite. I also that they make great gifts to share with friends and family. If you want to try some new recipes this year, you have to try some of my favorites!

    Print

    Gingerbread House

    Nothing says holiday season like a Gingerbread house sitting on the counter! This recipe includes the recipe for gingerbread, a template to print out the ginger bread house pieces, and how to make the royal icing. This is the perfect recipe for the whole family to enjoy!
    Course Dessert
    Cuisine American
    Keyword gingerbread, gingerbread house
    Prep Time 45 minutes
    Cook Time 14 minutes
    Total Time 59 minutes
    Servings 2 Gingerbread Houses
    Calories 2616kcal
    Author Alyssa Rivers

    Ingredients

    Gingerbread

    • 6 Tablespoons Unsalted Butter Softened
    • ¾ Cup Dark Brown Sugar
    • 2 Tablespoons Granulated Sugar
    • 2 Teaspoons Vanilla
    • ½ Cup Molasses Unsulphered
    • 1 Egg
    • 3 Cups All-purpose Flour
    • 1 Tablespoon Ground Cinnamon
    • 1 Tablespoon Ground Ginger
    • ½ Teaspoon Cloves
    • ½ Teaspoon Salt
    • ½ Teaspoon Baking Powder
    • 2 Tablespoons Milk

    Royal Icing

    • 4 Cups Powdered Sugar
    • 3 Tablespoons Meringue Powder
    • 6-7 Tablespoons Water

    Instructions

    • Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
    • In the bowl of a stand mixer, use the paddle attachment to beat together the butter, both sugars and vanilla until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the molasses and egg. Beat again for 1-2 minutes, until incorporated.
    • In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry ingredients to the wet and mix on low until a dough begins to form. Scrape down the sides and bottom of the bowl again before mixing on medium speed. Add the milk to help the dough not be too crumbly.
    • Transfer the dough to a lightly floured surface and roll out to ¼ inch thick. Using the already printed and cut out template for the house pieces, use a sharp paring knife to cut out the pieces of the house.
    • Carefully transfer the cut-out pieces to the prepared baking sheets, leaving at least 2 inches between them. Bake for 11-14 minutes, until the edges and centers are set. Let cool completely on the baking sheets.
    • Once completely cooled, prepare the royal icing to use as glue for construction.
    • In the bowl of a mixer, add the powdered sugar and meringue powder. Whisk together. Add 4 tablespoons of water and use the paddle attachment to mix on low speed. As the powdered sugar becomes more moistened as it mixes, increase the speed and beat until a very thick, smooth icing is made. If it is not moist enough to incorporate all the dry ingredients, add the 5th tablespoon of water. This icing should be very, very thick in order to hold together the heavy gingerbread.
    • Transfer the royal icing to a piping bag or a large ziplock bag. It will dry quickly if left exposed, so be sure to cover any extra icing tightly with plastic wrap.
    • Assemble the houses by using the royal icing as glue. Be generous and work quickly, as the royal icing will begin to crust over quite quickly. Pipe icing along the side of the front of the house then press the side piece to it to form the first corner. Repeat with the second side.
    • Pipe icing along the two sides of the back piece and press firmly against the two standing sides to form the third and fourth corners. Add more icing the inside of the corners as needed to reinforce their stability.
    • Pipe icing along the roofline and top of the side on one side of the house. Press the first roof piece in place. Outline the remaining opening with icing and carefully press the last roof piece on. This is the trickiest piece to put on and must be done carefully so the rest of the house does not collapse.
    • Allow the houses to sit at least 24 hours to let the royal icing dry and harden before decorating.

    Nutrition

    Calories: 2616kcal | Carbohydrates: 546g | Protein: 28g | Fat: 39g | Saturated Fat: 23g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 174mg | Sodium: 768mg | Potassium: 1836mg | Fiber: 8g | Sugar: 392g | Vitamin A: 1206IU | Vitamin C: 0.2mg | Calcium: 406mg | Iron: 15mg
  • Lumpia

    Lumpia

    Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.

    Lumpia would be the perfect appetizer or side dish to make any Asian meal complete! Lumpia is a great addition because they aren’t too heavy and overfilled with meat. It’s the perfect size! I love to serve these alongside fried rice, vegetable stir fry, and beef and broccoli lo mein.

    Top view of lumpia on a gray plate with a side of dipping sauce. Chopped green onion on top for garnish.

    What Is Lumpia

    Lumpia is referred to as the Filipino spring roll. Filled with ground pork and vegetables, this delicious appetizer is a favorite in the Philippines! They are light in texture and great for dipping! Lumpia is a perfectly crispy fried roll that is irresistible at any meal or celebration.

    The best part about these darling little rolls is that they are perfect for dipping! I love to serve them with several different dipping sauces for my guests to enjoy. Lumpia is traditionally served with a side of dipping sauce. I love to serve it with my sweet chili sauce because it’s the best! But you can also make my homemade sweet and sour sauce or teriyaki sauce. Or even better, serve a side of all three!

    Filipino Spring Roll Ingredients

    The lumpia filling is made with fresh ingredients and loaded with authentic Filipino flavors. The filling is most commonly pork-based but can consist of a variety of savory meat, poultry, or seafood. Prepare the filling, assemble the rolls, then fry to crispy perfection! Everyone will enjoy these appetizers and ask for them again and again.

    • Sesame Oil: Any oil works, but sesame oil gives it a great Asian flavor.
    • Garlic: Fresh garlic always.
    • Fresh Ginger: Fresh ginger adds great flavor.
    • Ground Pork: Ground pork is the most common, but any type of meat works.
    • Green Onion: I love that green onion isn’t too strong.
    • Carrots: I like to mince the carrots really small.
    • Green Cabbage: Cabbage adds great texture and crunch.
    • Onion Powder: For added onion flavor!
    • Salt: Salt to taste and balance flavors
    • Ground Black Pepper: Pepper for seasoning.
    • Soy Sauce: Adds flavor and moisture.
    • Wrappers: Lumpia wrappers are thin and traditional, but if you can’t find them you can use egg roll or spring roll wrappers.
    • Oil: Oil for frying.
    • Water: A small bowl of water to help seal the edges of the lumpia wrapper.

    Lumpia Recipe

    Lumpia recipes are passed down from generations! It’s fun to hear what cute Filipino Grandma’s have added to their recipe. Add seasonings and veggies of your choice. The filling is so easy to make, and assembly can be fast if you have your kids to help! Check out the pictures for step-by-step instructions. It’s actually super easy.

    Lumpia Filling

    1. Heat the Oil in the Pan: Heat the oil in a medium pan over medium-high heat.
    2. Add the Garlic and Ginger: Add the garlic and ginger. Cook for 20 seconds until fragrant.
    3. Cook the Pork: Add the ground pork and cook for about 6 minutes, or until cooked through.
    4. Add the Green Onion, Carrots, and Cabbage: Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes to heat through.
    5. Add Salt, Pepper, and Soy Sauce: Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.
    First photo of cooked ground pork in a pan. Second photo of onions, carrots, and cabbage added to the meat. Third photo of the meat mixture in a pan.

    Rolling and Frying Lumpia

    1. Cut the Wrappers if Needed: If using egg roll wrappers, cut them down to a rectangular size to help achieve a thinner roll.
    2. Add the Filling to the Wrapper: Scoop around 1 to 1 ½ tablespoons of filling then place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
    3. Roll up Lumpia: Starting from the bottom, roll-up tight until completely wrapped.
    4. Seal the Wrapper with Water: Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge.
    5. Heat the Oil for Frying: Heat oil in a large skillet deep enough for frying. Deep fry lumpia on medium heat until it floats.
    6. Enjoy Warm With Dipping Sauce: Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce!
    First process photo of assembling lumpia by cutting the egg roll wrapper to a rectangular size. Second photo of meat added to the wrapper. Third photo of rolling the lumpia. Fourth photo of adding water to the edge to seal the wrapper. The fifth photo is a photo of lumpia frying.

    Tips For Frying

    Frying Lumpia is simple and fast! Follow my tips below to help you along the way. Lumpia is light and crispy and fried to perfection! I can’t wait for you to make them. You’re going to love them!

    • The Right Temperature: Make sure the temperature of the oil is 350 degrees Fahrenheit for frying. If the temperature is less than 350 degrees Fahrenheit, the wrappers will absorb the oil too much. Then the lumpia will be too greasy. When the oil is too hot, the wrappers will too fast. Then the filling won’t have enough time to warm through.
    • Use Paper Towels: Lay the fried lumpia on paper towels to cool. Paper towels absorb any excess oil and will help the rolls stay crispy.

    Top view of lumpia on a gray plate with a side of dipping sauce. Chopped green onion on top for garnish.

    Lumpia Wrappers

    Authentic lumpia is a Filipino spring roll fried in a lumpia wrapper. The wrappers are paper thin and smooth and is similar to a crepe. When fried in hot oil, the texture of the wrapper is crispy and flakey. Each bite is light and crunchy and full of flavor! Traditional lumpia is made with actual lumpia wrappers. If you can’t find them, then that’s ok! I wasn’t able to find mine locally, so here are some alternatives.

    • Wonton Wrappers: Wonton wrappers are thin in texture.
    • Spring Roll Wrappers: Rice paper wrappers that are thin and translucent.
    • Egg Roll Wrappers: Most common wrappers available at grocery stores.

    Close view of lumpia on a gray plate with a side of dipping sauce. Sliced onions garnished on top.

    Storing Leftovers

    This lumpia recipe makes a lot, so here are instructions for storing. I also have instructions for freezing leftovers for months at a time. My tip for reheating cooked lumpia is to do it in the air fryer! It restores the crispiness and is delicious to enjoy all week.

    • In the Refrigerator: Once lumpia has cooled, then transfer the leftovers to an airtight container. Store the leftovers in the refrigerator for up to 4 days.
    • In the Freezer: Lumpia is best stored in the freezer before frying. Arrange the rolls on a baking sheet, then cover with foil wrap. Freeze the lumpia for a few hours. When the rolls are frozen solid, transfer the them to a zip-top freezer bag. Lumpia can be frozen for up to 3 months.
    • To Reheat: Reheat cooked rolls in the air fryer at 360 degrees Fahrenheit for 4 minutes.
    • Fry Frozen Lumpia: There’s no need to thaw frozen lumpia. Simply fry the rolls right from the freezer.

    Try More Delicious Egg Roll Recipes

    If you love lumpia, you’re sure to love egg rolls! Egg rolls are fun because I have too many delicious filling flavor combinations. Try some of these yummy egg roll recipes. Your family will love them!

    Print

    Lumpia

    Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.
    Course Appetizer
    Cuisine Filipino
    Keyword lumpia
    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes
    Servings 30
    Calories 267kcal
    Author Alyssa Rivers

    Ingredients

    • 1 tablespoon sesame oil
    • 1 teaspoon garlic, minced
    • 1/2 teaspoon fresh ginger
    • 1 lb ground pork
    • 1/4 cup green onion, minced
    • 1/2 cup carrots, minced
    • 3/4 cup green cabbage, finely sliced
    • 1 teaspoon onion powder
    • 1 teaspoon salt, to taste
    • 1 teaspoon ground black pepper
    • 2 tablespoons soy sauce
    • 30 wrappers, lumpia wrappers or egg roll wrappers
    • 3 cups oil, for frying
    • water

    Instructions

    Lumpia Filling

    • Heat the oil in a medium pan over medium-high heat.
    • Add the garlic and ginger. Cook for 20 seconds until fragrant.
    • Add the ground pork and cook for about 6 minutes, or until cooked through.
    • Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes just to slightly soften the veggies.
    • Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.

    Rolling and Frying the Lumpia

    • If using egg roll wrappers, cut them down to a rectangle size to help achieve the look of lumpia.
    • Scoop around 1 to 1 ½ tablespoons of filling and place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
    • Starting from the bottom, roll-up tight until completely wrapped.
    • Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge. Repeat the steps until all the mixture is used.
    • Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
    • Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce and enjoy!

    Nutrition

    Serving: 1roll | Calories: 267kcal | Carbohydrates: 5g | Protein: 3g | Fat: 26g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 198mg | Potassium: 66mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.5mg
  • Meringue Cookies

    Meringue Cookies

    Meringue cookies are crispy on the outside and chewy on the inside. The whipped egg white base just melts in your mouth and tastes absolutely divine. They are a beautiful dessert for any occasion!

    Cookies are the perfect gift if you ask me. They are delicious and they don’t clutter up your counters or your storage bins. They are filled with love and are a thoughtful gift, and I’ve never met a cookie I didn’t like! If you are like me and love gift-able cookies, you’ve got to try these crowd-pleasing Sugar Cookies, and these scrumptious Twix Thumbprint Cookies, and these perfect for the holidays Snowball Cookies.

    Meringue cookies sitting on a blue plate with sprinkles on top.

    Meringue Cookies Recipe

    If you have never made meringue, you are going to love this recipe! I give you all the tips and tricks for this recipe to turn out perfectly. If you have made meringue, it might have been to top a lemon meringue pie. This meringue will have a different texture because you will be baking it in the oven. Meringue is mostly egg whites that are whipped until they get nice and fluffy. You put them in a piping bag and pipe them into cute shapes, and bake them in the oven. The meringue is crunchy on the outside and then melts into a soft and chewy dessert. It’s so fun to eat!

    If you add food coloring or matcha powder, you can make them green and perfect for Christmas. You could add flavoring to them to make them chocolate, peppermint, or almond. I like making the cookies because it is like a mini pavlova but a little less work to make. I love pavlova so much, so these are great to whip up when I don’t have the time to make something more complicated!

    Ingredients

    The ingredients for meringue cookies are so simple, so the quality of the ingredients will make a difference in the taste. Make sure you give yourself time to separate the egg whites and let them come to room temperature before using them. You will have 6 egg yolks left over that aren’t needed for this recipe, so it would be a great time to try making a creme brulee too! You can find the exact measurements below in the recipe card.

    • Granulated Sugar: Your regular pantry sugar will work great.
    • Egg Whites: You will need 6 egg whites for this recipe. It is really important that you have ONLY egg whites, and no egg yolk gets into your meringue. If there is any egg yolk, the eggs will not whip up and get fluffy. Make sure to leave your egg whites out at room temperature for a few hours before you plan on making your cookies.
    • Lemon Juice: Lemon juice adds a little acid which helps the meringue to set up nicely. You want it to hold its shape when you pipe it out, and lemon juice helps that happen. You could use cream of tartar or vinegar instead.
    • Salt: Salt helps to cut down on the sweetness and brings more flavor out of the cookies.
    • Vanilla Extract: Vanilla extract helps to enhance the flavors in the cookie and adds a little vanilla flavor so they don’t taste like sugar.
    Process photos showing egg whites in a bowl, them whipped into stiff peaks, and then them piped onto parchment paper.

    How to Make Meringue Cookies

    They are actually pretty simple to make. You do have to pay attention to details for this meringue cookie to turn out right, so follow the instructions! I’ve made them quite a few times, and I’ve given you all my tips and tricks. I promise they will turn out delicious and beautiful!

    1. Prep: Preheat the oven to 200℉ and line two baking sheets with parchment paper.
    2. Simmer: Add 1 inch of water to a medium saucepan and bring to a slight simmer.
    3. Whisk: In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
    4. Whip: Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
    5. Add Ingredients and Whip: Add the lemon juice, salt, and vanilla extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.

    Pipe and Bake

    1. Prep Piping Bag: Prep your piping bags by fitting with a large star tip. Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full).
    2. Pipe: Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue cookies as they bake. Pipe 2 inch rosettes onto the parchment, leaving about 1 inch between them. Sprinkle with sprinkles, if desired.
    3. Bake: Bake for 1-½ to 2 hours, until the outsides of the cookies are crisp to the touch. Turn off the oven and let the pan cool in the oven. Once the pan is completely cooled to the touch, remove from the oven.
    4. Cool and Store: Gently remove the cookies from the pan. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weeping.
    Meringue cookies with colorful sprinkles on top sitting on top of parchment.

    Tips for Making Meringue Cookies

    They may have a reputation for being hard to make, but with a few simple tips, you’ll make the best meringue cookies around! I love the flavor and texture of these cookies so much. Your friends and family will love them too!

    • Don’t Boil Water: Keep the water in the pan at just below simmering. If you let the water boil, you risk cooking the egg whites and ending up with scrambled eggs instead of the beginnings of meringue.
    • Use A Thermometer: When cooking the sugar and egg whites, use a thermometer to ensure the mixture reaches 140℉. The sugar will be completely dissolved at that point and the meringue will be very stable for piping and baking.
    • Experiment with Designs: You can choose your design! I did the wheels to make it look simple and classic, but you could make them any design you like. I made cute peppermint meringue lollipops that I piped on top of straws that were all kinds of designs and they turned out great!

    A zoomed out shot of the cookies on parchment paper with sprinkles.

    Storing Meringue Cookies

    Meringue cookies are best eaten fresh. They can get soft and saggy if they are not stored the right way. Here is how to store your cookies so they stay fresh and crispy.

    On the Counter: Store your peppermint meringue lollipops in an airtight container for up to 2 weeks. Do not leave uncovered or refrigerate as the meringue will begin to weep and become very sticky and possibly melt.

    Other Cookies to Try

    If you love cookies as much as I do, you are going to want to save these recipes for later. Cookies are one of my favorite things to make, so I have tons of recipes you will want to try. Here are a few of my favorites that are perfect for any occasion!

    Print

    Meringue Cookies

    Meringue cookies are crispy on the outside and chewy on the inside. The whipped egg white base just melts in your mouth and tastes absolutely divine. They are a beautiful dessert for any occasion!
    Course Dessert
    Cuisine American
    Keyword cookies, meringue cookies
    Prep Time 20 minutes
    Cook Time 2 hours
    Total Time 2 hours 20 minutes
    Servings 40 cookies
    Calories 32kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cups granulated sugar
    • 6 large egg whites room temperature
    • ¼ teaspoon lemon juice
    • 1 pinch salt
    • 2 teaspoon vanilla extract

    Instructions

    • Preheat the oven to 200℉ and line two baking sheets with parchment paper.
    • Add 1 inch of water to a medium saucepan and bring to a slight simmer.
    • In a heatproof bowl of a stand mixer, add the egg whites and sugar. Whisk together until combined and place over the simmering water, ensuring the bowl does not touch the water.
    • Whisk the egg whites and sugar constantly until the mixture reaches 140℉. Remove from the heat and fit on the stand mixer with the whisk attachment. Whip until soft peaks form.
    • Add the lemon juice, salt, and vanilla extract. Whip until stiff peaks form. The meringue will begin to pull away from the sides of the bowl and when the whisk is removed, the peak will stand straight up. This can take a good 10-15 minutes of whipping at high speed.
    • Prep your piping bags by fitting with a large star tip. Carefully spoon meringue into the piping bag and twist closed at the top, being careful to not overfill the bag (fill ½-⅔ of the way full).
    • Pipe 4 small dots of meringue under the four corners of the parchment paper and press down. This will prevent the parchment from blowing up and sticking to your meringue cookies as they bake. Pipe 2 inch rosettes onto the parchment, leaving about 1 inch between them. Sprinkle with sprinkles, if desired.
    • Bake for 1-½ to 2 hours, until the outsides of the cookies are crisp to the touch. Turn off the oven and let the pan cool in the oven. Once the pan is completely cooled to the touch, remove from the oven.
    • Gently remove the cookies from the pan.. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weeping.

    Nutrition

    Calories: 32kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 0.03g | Sodium: 9mg | Potassium: 8mg | Sugar: 8g | Vitamin A: 0.002IU | Vitamin C: 0.01mg | Calcium: 0.4mg | Iron: 0.01mg
  • Air Fryer Butternut Squash

    Air Fryer Butternut Squash

    This easy air fryer butternut squash is tender and savory and makes the BEST side dish to any meal! Seasoned with delicious spices the air fryer cooks this squash to perfection.

    I love to serve this easy and fast side dish with so many meals. I prefer to cook my vegetables in the air fryer because of how simple it makes the dinnertime hour. Serve this air fryer butternut squash with tender chicken, this oven-baked turkey, or the most amazing pork chops. The comforting flavors will be perfect with these dishes. I hope you make butternut squash more often because this recipe is sure to be your new favorite side dish!

    Top view of butternut squash in the air fryer and garnished with fresh chopped parsley.

    Air Fryer Butternut Squash

    Tender golden cubes of butternut squash have sweet nutty flavors that are air fried to perfection. The comforting texture of squash is my favorite, and the spices in this recipe take it to the next level! Soft on the inside with slightly crispy edges, this air fryer butternut squash tastes oven roasted. Butternut squash is delicious as a side dish rich in vitamin A, vitamin C, magnesium, and potassium. This is a healthy and nutrient-dense dish that is equally delicious!

    Butternut squash is so versatile and I love using it in other recipes! It’s a staple in my fall cooking, and I always have butternut squash on hand because I know I will use it. I have big plans to plan it in my garden next year! I can’t wait to use it all year long because once it is cubed, it freezes well. It is excellent in this creamy soup, makes a perfect pasta sauce, and is beautiful in this roasted vegetable dish.

    Ingredients For The Best Squash

    The ingredients for this amazing air fryer butternut squash are simple and straightforward. All of the spices are most likely in your cabinet, so as long as you have the butternut squash, you’re all set! I love that you can find butternut squash cubes in the produce section at most stores because the work is all done for you!

    • Butternut Squash: Simply peel and cut into 1–inch cubes.
    • Olive Oil: Adds moisture and keeps the squash from drying out while it cooks.
    • Onion Powder: Delicious added flavor!
    • Garlic Powder: Everything is better with a hint of garlic.
    • Sweet Paprika: Great compliment to all the flavors.
    • Dried Italian Seasoning: The best savory seasoning for vegetables.
    • Kosher Salt: Enhances all the flavors.
    • Cracked Black Pepper: Balances the flavors.

    Air Fryer Butternut Squash Recipe

    This recipe is a simple to bring for a Thanksgiving side dish, but it’s perfect as a side dish any time of year! I love a quickly this butternut squash recipe comes together. It’s so easy because the air fryer does all the work. And everyone LOVES the buttery and comforting flavors it adds to their meal.

    1. Cut Butternut Squash: Peel, deseed, and cut the squash into 1-inch cubes. You can skip the step and use pre-cut butternut squash cubes.
    2. Toss With Olive Oil: In a medium bowl add the butternut squash cubes. Toss the squash with olive oil.
    3. Season With Spices: In a small bowl, combine the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir until combined and toss with the butternut squash.
    4. Add Squash to Air Fryer: Add the coated squash to the air fryer basket in a single layer then close the air fryer basket.
    5. Cook: Cook the butternut squash at 400° Fahrenheit for 18-20 minutes. Shake the basket and toss the squash around halfway through the cooking process. Cook until the squash is golden and tender to your liking.
    6. Garnish and Serve: Season with additional salt and pepper if needed then garnish with fresh parsley if desired.
    First photo of cubed squash in a large clear bowl. Second photo of spices in a small bowl. Third photo of squash mixed with spices. Fourth photo of seasoned squash layered in the air fryer.

    Variations

    This air fryer butternut squash recipe is savory, but it would be delicious if made sweet! There are a lot of unique ways to flavor butternut squash, and it will complement the flavors you choose to use! Here are a few ideas to get the ball rolling.

    • Honey or Maple Syrup: A little added sweetness to the squash is so delicious.
    • Fall Spice Flavors: Cinnamon and/or cardamom taste wonderful with butternut squash.
    • Fresh Herbs: Fresh herbs enhance and add a beautiful touch to the presentation. I love to use fresh chopped parsley or rosemary.
    • Add a Little Spice: A sprinkle of cayenne pepper would be perfect for those who love a little spicy kick to their squash.

    Close up view of air fryer butternut squash garnished with fresh parsley.

    Storing Leftovers

    My favorite way to use leftovers is to make butternut squash soup, but you can always make extra to eat throughout the week. It makes a great side dish to go with any meal. Follow my instructions below for storing and reheating leftover air fryer butternut squash.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
    • To Reheat. Reheat in the air fryer at 350° Fahrenheit, or in the microwave until warmed through.

    Close up photo of squash on a small tan colored plate with a fork lifting out a piece of squash.

    More Squash Recipes To Try

    Squash is a wonderful summer staple that can be used in so many different recipes.  I love that I can use it in casseroles and as a healthy alternative to pasta.  These are some of my favorite squash recipes that I hope you give a try!

    Print

    Air Fryer Butternut Squash

    This easy air fryer butternut squash is tender and savory and makes the BEST side dish to any meal! Seasoned with delicious spices the air fryer cooks this squash to perfection.
    Course Side Dish
    Keyword air fryer butternut squash
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 8
    Calories 51kcal
    Author Alyssa Rivers

    Ingredients

    • 4 cups butternut squash, peeled and cut into 1–inch cubes
    • 1 tablespoon olive oil
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1/2 teaspoon sweet paprika
    • 2 teaspoons dried Italian seasoning
    • 1 teaspoon kosher salt
    • 1/4 teaspoon cracked black pepper

    Instructions

    • Peel, deseed, and cut the squash into 1-inch cubes. You can skip the step and use pre-cut butternut squash cubes.
    • In a medium bowl add the butternut squash cubes. Toss the squash with olive oil.
    • In a small bowl, combine the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir until combined and toss with the butternut squash.
    • Add the coated squash to the air fryer basket in a single layer then close the basket.
    • Cook the butternut squash at 400° Fahrenheit for 18-20 minutes. Shake the basket and toss the squash around halfway through the cooking process. Cook until the squash is golden and tender to your liking.
    • Season with additional salt and pepper if needed then garnish with fresh parsley if desired.

    Nutrition

    Calories: 51kcal | Carbohydrates: 9g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 294mg | Potassium: 263mg | Fiber: 2g | Sugar: 2g | Vitamin A: 7511IU | Vitamin C: 15mg | Calcium: 44mg | Iron: 1mg
  • White Chocolate Sauce

    White Chocolate Sauce

    Homemade White Chocolate Sauce is a quick and creamy addition to any hot drink or dessert. It’s perfect on top of pancakes and waffles, and will become a staple in your kitchen!

    I feel like it’s time white chocolate got a shout-out from me! It’s delicious and then some. I know, it doesn’t have cocoa powder in it, so some people will tell you it’s not chocolate. Let’s not get hung up on that, and now we can appreciate how amazingly delicious it really is! If you are a white chocolate lover, you have to try this unique White Hot Chocolate, these delicious and perfect for the holidays White Chocolate Cranberry Cookies, and this delectable White Chocolate Eggnog Fudge.

    White chocolate sauce in a jar with a silver spoon taking a scoop out with white chocolate pieces around it.

    Ghirardelli White Chocolate Sauce

    This white chocolate sauce is a must-have in your recipe book! It is creamy and smooth, with the perfect amount of sweetness. This sauce is perfect on top of pancakes (like these pumpkin spice pancakes) or this croissant bread pudding. It would even be great in your white chocolate mocha or on top of a cinnamon roll! If you think of it like a glaze, the number of things you can put it on is endless!

    I love desserts, and I’m always trying to figure out if I can frost or glaze them. This sauce is the perfect choice because it’s a little more flavorful than a glaze, but not as rich and stiff as a frosting. It goes great with spiced desserts because it adds a little sweetness without taking over. It’s the perfect thing to drizzle over a delicious chocolate cake or banana bread. I’ve had it on top of my waffles and mixed with my espresso, there really isn’t anything it WON’T go great with! That’s why you need to save this recipe. I know you’ll come back to it again and again!

    Ingredients

    If you like powdered sugar glaze, then you will love this sauce! This is a simple white chocolate sauce that will wow your taste buds. It is easy to make and has more flavor than a regular glaze. The chocolate you choose will make a difference, so I always use good quality white chocolate. You can find the exact measurements below in the recipe card.

    • White Chocolate: The white chocolate you use will make the biggest difference in how this sauce tastes! If you use high-quality chocolate, you will be able to tell. I used Ghiradelli because I love that brand, but use your favorite! You can also use white chocolate chips if you want.
    • Half and Half: Half and half is just the perfect amount of cream to help the sauce get thick and rich, without making it get too hard when it cools down. It makes the perfect sauce!
    • Butter: Butter adds fat to help the sauce stay creamy and delicious.
    • Clear Vanilla Extract: Clear vanilla extract will help your sauce stay white. If you add the darker-colored extract, it can turn your sauce a little brown. It will still taste great, but I prefer to keep it as white as possible!

    How to Make White Chocolate Sauce

    If you are looking for a simple and easy recipe, then this is it! I love how easy this sauce is to make, and how delicious it is. Once you taste it, you will be absolutely dazzled by the taste it adds to your favorite desserts! It really couldn’t get any easier than this.

    1. Heat: Heat the half and half on the stovetop in a small saucepan over medium-high heat.
    2. Melt: Once it starts to boil, then remove it from the heat and add the chopped chocolate and butter.
    3. Whisk: Whisk until smooth and then stir in the vanilla.
    4. Cool: Let cool and enjoy!
    Process photos showing chopped white chocolate, half and half heating in a pan, then the chocolate and butter being added, and then the finished product in the pan with a whisk resting in it.

    Flavor Your White Chocolate Sauce!

    White chocolate sauce is so perfect for so many dishes. You could even use it on top of your pancakes, or mix it into your coffee. It makes the perfect addition to winter treats, and here are some fun ways to add different flavors to the sauce.

    • Pumpkin Pie Spice: Pumpkin pie spices are warm and perfect for a cold weather dessert or drink. With spices like cinnamon, ginger, and nutmeg, this spice blend adds the perfect amount of holiday to the sauce! Add the spices as the half and half begins to steam.
    • Chai Spice: Chai spice blend is perfect for flavoring this white chocolate sauce. It is full of warm flavors and spices like cardamom, allspice, and white pepper. It leaves a nice flavor in your mouth and goes great with coffee. Add the spices as the half and half begins to steam.
    • Add Alternative Extract: You could flavor this sauce in almost any way with extract! Do you love almonds? Add some almond extract to the dish! You could add peppermint or hazelnut. Get creative and you will be so happy with how the sauce can be made to fit any flavor you like!
    • Orange Zest: Orange zest is the perfect way to brighten up this white chocolate sauce. Zest half an orange into the sauce when it is finished but still warm for a great citrus flavor.

    A spoon taking a scoop out of the sauce jar with white chocolate sprinkled around it.

    Storing Leftovers

    If you are like me, then you’ll want to make extra sauce to put on your next dessert! This white chocolate sauce makes great leftovers. Here is how you can save your sauce for later.

    • In the Fridge: Put your cooled white chocolate sauce in an airtight container and put it in the fridge. It will stay good for up to a week. It will likely be ok to use longer than a week, but because it has dairy in it it would be best to eat in 7 days.

    Put Your Sauce on This!

    If you are still looking for ideas for what to put this sauce on, then I have some more ideas for you! This white chocolate sauce is the best thing to happen to your desserts and drinks. I tried it once, and now I want it on everything! It is so smooth and the perfect amount of sweetness, you have to try it with these!

    Print

    White Chocolate Sauce

    Homemade White Chocolate Sauce is a quick and creamy addition to any hot drink or dessert. It's perfect on top of pancakes and waffles, and will become a staple in your kitchen!
    Course Dessert
    Cuisine American
    Keyword sauce, white chocolate, white chocolate sauce
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 10
    Calories 149kcal
    Author Alyssa Rivers

    Ingredients

    • 8 oz white chocolate, chopped
    • 1/2 cup half and half
    • 1 tablespoon unsalted butter
    • 1 teaspoon clear vanilla extract

    Instructions

    • Heat the half and half on the stovetop in a small saucepan over medium-high heat.
    • Once it starts to boil, remove it from the heat and add the chopped chocolate and butter.
    • Whisk until smooth and stir in the vanilla.
    • Let cool and enjoy!

    Nutrition

    Serving: 2tablespoons | Calories: 149kcal | Carbohydrates: 14g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 12mg | Sodium: 28mg | Potassium: 82mg | Fiber: 0.04g | Sugar: 14g | Vitamin A: 85IU | Vitamin C: 0.2mg | Calcium: 58mg | Iron: 0.1mg