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  • Divinity Candy

    Divinity Candy

    Divinity candy is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.

    The chewy and delicious flavors of divinity has been a favorite for generations! Everyone is calling their Grandma for this recipe because of their childhood memories. I love old family recipes that are nostalgic like my Grandmas’s pumpkin pie, these Christmas cookies, and the very best fudge!

    A pile of divinity on a gray plate. Pecans, greenery, and ornaments are styled around the plate.

    What Is Divinity Candy?

    The unique texture of divinity candy is a combination of several treats. It’s smooth like fudge, airy like a marshmallow, but chewy like taffy. I love these cute little soft candies that look like snow caps. Customizable add-ins like nuts, extracts, and crushed candy canes make this treat fun and versatile. It’s sweetness is heavenly and simply divine!

    Every bite of this vintage candy melts in your mouth. Divinity candy is the perfect holiday treat because it’s small in size, but loaded with sweetness. I love to make fudge during the holidays for the same reason. It’s small, sweet, and the best treat for giving! You’ll want to make my vanilla fudge, peanut butter fudge, or my amazing egg nog fudge. I love all of the different flavors you can make with fudge.

    Ingredients Needed For Divinity Candy

    It only takes a handful of simple ingredients to make this indulgent treat. Divinity candy is deliciously sweet with added nuts for texture, so have fun with the add-ins. Most of the ingredients you most likely will have on hand. Just be sure to have the add-ins of your choosing and you are set!

    • Granulated Sugar: Lots of sweetness in this recipe!
    • Water: Helps in the boiling process of the candy.
    • Light Corn Syrup: Sweet corn syrup is essential in this recipe.
    • Egg Whites: Make sure the eggs are room temperature before whipping.
    • Salt: Just a little to balance out the sweetness.
    • Vanilla Extract: Adds great flavor to the divinity. Use almond extract or peppermint extract.
    • Pecans: I like pecans, but other nuts would be delicious!

    Divinity Candy Recipe

    Making homemade divinity candy can be intimidated, but I walk you through each and every step! You will be so proud of yourself once you see how easy this recipe is to make. Your Grandma most likely made this candy by hand, but a stand mixer will make it much easier for you! So make a big batch and be sure you share the yumminess with friends and family. Everyone will LOVE them!

    Cook the Divinity

    1. Prepare the Baking Sheet Pan: Line two sheet pans with parchment paper and set aside.
    2. Bring Sugar, Water, and Corn Syrup to a Boil: In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and reaches a boil. 
    3. Continue to Cook: Continue to cook, without stirring, until the sugar reaches 260 degrees Fahrenheit. This will take about 8-10 minutes. I like to set my candy thermometer in the pot. This is so I can watch when it reaches the right temperature.
    4. Beat Egg Whites: While the sugar is cooking, beat the egg whites in a stand mixer on high speed. Use the paddle attachment until stiff peaks form. 
    5. Whip Egg Whites Into Hot Sugar: When the sugar has reached the proper temperature, then you can remove it from the heat. SLOWLY pour the sugar into the egg whites while the paddle is still whipping. Be sure to add the hot sugar very SLOWLY. It should take 2-3 minutes to completely add all the sugar.
    6. Continue to Beat: Continue to beat the candy for another 6-8 minutes. Beat until the candy starts to lose its glossiness and begins to hold its shape. 

    Shape the Divinity

    1. Check Candy For Doneness: Here’s how to test some of the candy for doneness. Take a spoonful then scrape it onto the prepared baking sheet. It should hold its shape in the mound. If it sinks, then you need to continue to mix it for a few more minutes.
    2. Fold in Vanilla and Pecans: When the candy has reached the desired consistency, then fold in the vanilla and chopped pecans. 
    3. Form Candy Onto Prepared Pan: Working quickly while the candy is hot, use two spoons to form the divinity candy. Use one spoon to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity candy until the batter is all gone.
    4. Cool and Enjoy: Allow the candy to cool completely. It will take 1-2 hours to properly set before eating.
    First photo is the ingredients in a saucepan. Second photo is the egg whites being whipped in the stand mixer. Third photo is the pecans added to the divinity batter. Fourth photo is the drops of divinity candy on a baking sheet pan.

    Tips and Variations

    Here are a few tips to give you success in making divinity! I promise it is much easier than it looks! Make the flavor combinations just how you like them. It’s fun to be creative!

    • Use Room Temperature Egg Whites: Cold egg whites will react poorly to the hot sugar. Room temperature eggs whites is a must!
    • Slowly Combine the Sugar and Egg Whites: Adding the hot sugar to the egg whites should be a SLOW process! Don’t add it all in too quickly. Pour a slow steady stream. It should take about 2 minutes to pour the hot liquid over the egg whites.
    • Extracts: Switch out the flavors by using different extracts like almond or peppermint. You can also play around with colors and add food coloring. My kids love when I add color!
    • Nuts: Traditional divinity candy has pecans. You can replace the pecans with another nut, like pistachios or walnuts. The added crunch is delicious!
    • Mold Into Squares: Sometimes I use a disposable aluminum foil pan. Right after I add the extract and nuts, I spread it into an 8×8 inch pan. Once cooled, cut into squares and enjoy!

    Close overhead view of divinity on parchment paper.

    Storing Leftover Candy

    Once your divinity has cooled and is set, you’re ready to enjoy it or save it for later. I love to make this candy ahead of time because it keeps well. Then I can take it to friends and neighbors when I have time.

    • At Room Temperature: Store divinity candy in airtight container at room temperature. I use parchment paper between layers. Divinity candy can stored and kept at room temperature for up to a week. It’s best to store in a dry place and not to expose your candy to humidity.
    • In the Freezer: You can store your candy long-term. Store the candy in an airtight container and place in the freezer for up to 1 month.

    Close up view of a hand holding divinity with a bite out of it. Pecans are scattered around the plate of divinity.

    More Holiday Desserts To Try

    The holidays are the best time to make fun holiday desserts! Everyone loves classic holiday treats they look forward to this time of year. Holiday treats make the best memories! Try some of my favorite holiday desserts. Your family and friends will LOVE them!

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    Divinity

    Divinity is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.
    Course Dessert
    Keyword divinity
    Prep Time 20 minutes
    Cook Time 30 minutes
    Total Time 50 minutes
    Servings 40 divinities
    Calories 88kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups granulated sugar
    • ½ cup water
    • ½ cup light corn syrup
    • 2 large egg whites, room temperature
    • ¼ teaspoon salt
    • 2 teaspoons vanilla extract
    • 1 cup pecans, chopped

    Instructions

    Cook the Divinity

    • Line two cookie sheets with parchment paper and set aside.
    • In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and just reached a boil.
    • Continue to cook, without stirring, until the sugar reaches 260° Fahrenheit, about 8-10 minutes.
    • While the sugar is cooking, beat the egg whites in a stand mixer using the paddle attachment until stiff peaks are formed.
    • When the sugar has reached the proper temperature, remove it from heat and slowly pour it into the egg whites while whipping. Be sure to add the hot sugar very slowly, it should take 2-3 minutes to completely add all the sugar.
    • Continue to beat the candy for another 6-8 minutes until the candy starts to lose its glossiness and begins to hold it’s shape.

    Shape the Divinity

    • You can test some of the candy for doneness by taking a spoonful and scraping it onto the parchment lined baking sheet. It should hold it’s shape in the mound, if it sinks you need to continue to mix it for another couple minutes.
    • When the candy has reached the desired consistency, fold in your vanilla and pecans.
    • Working quickly while the candy is hot, get two spoons to form the divinity. Use one to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity until the batter is all gone.
    • Allow the candy to cool completely before eating. Divinity candy takes anywhere from 1-2 hours to set properly.

    Nutrition

    Serving: 1divinity | Calories: 88kcal | Carbohydrates: 19g | Protein: 0.4g | Fat: 2g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 20mg | Potassium: 13mg | Fiber: 0.2g | Sugar: 18g | Vitamin A: 1IU | Vitamin C: 0.03mg | Calcium: 3mg | Iron: 0.1mg
  • Gingersnap Cookies

    Gingersnap Cookies

    Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.

    I love the holidays! I love everything to do with Christmas and Thanksgiving. It has always been a special thing in my family. Now that I have my own I love making holiday traditions that we look forward to every year. Once it gets cold outside, you will see a Honey Glazed Ham, a classic Sweet Potato Casserole, and of course a Pumpkin Pie on our table. But my family asks me every year without fail to make these gingersnap cookies. The holidays aren’t the same without them!

    Gingersnap cookies stacked on top of each other on a wire rack.

    Ok, I seriously think this is the BEST gingersnap cookie I have ever had! It is perfectly crispy on the outside, and then when you chew it, it just melts into your mouth. The warm spices and rich molasses give this cookie the perfect amount of flavor. It will bring you right back to the holidays every time you eat it. It is the perfect cookie!

    If you have never had a gingersnap before, they taste like a gingerbread cookie. It has molasses in it, which is an important ingredient in gingerbread recipes. It also has, you guessed it, ginger! When you mix ginger with sugar and other spices it makes the most amazing warm and flavorful cookie! Gingersnap cookies go perfect with a cup of warm apple cider or a mug of wassail. In fact, they are great after any holiday meal. You’ll be so glad you gave this recipe a try, I’m sure it will become a family tradition!

    Ingredients for Gingersnap Cookies

    You will have most of these ingredients on hand already! Molasses is important to this cookie because it’s what gives the cookie it’s color and deep flavor. You really can’t skip it, so you might have to run to the store to grab it. You are going to love these cookies! Find the exact measurments in the recipe card below.

    • Butter: I used unsalted, and you want to make sure to leave it out for a few hours before you start baking. Room temperature butter is important for creaming the sugar.
    • Granulated Sugar: Your regular pantry sugar will work.
    • Egg: I always use grade A large eggs in my recipes.
    • Molasses: Molasses is a thick syrup that has a really dark color. It is what gives these cookies their dark brown color and a deep rich and sweet flavor.
    • All-Purpose Flour: All purpose flour is easiest to work with and makes a great cookie.
    • Baking Soda: Baking soda helps the cookies rise and bake evenly.
    • Baking Powder: Baking powder also helps the cookie rise and bake evenly.
    • Ground Ginger: Ground ginger is a warm spice that is used in all kinds of holiday desserts, and is what makes this gingersnap cookie, well, gingery! It’s obviously a must for this recipe!
    • Ground Cinnamon: Ground cinnamon is warm and earthy, and leaves a little spice in your mouth that is perfect when paired with the sugar and ginger.
    • Ground Cloves: Cloves are a really mild sweet and spicy flavor that add the perfect flavor to this spiced cookie.
    • Salt: Salt helps to bring out all of the delicious flavors in this cookie and balances out the sweetness.

    The best thing about these gingersnap cookies is that they are so easy to make! If you can make a chocolate chip cookie, you can make a perfect and flavorful holiday cookie that your whole family will love. I love to make them a little crispy, so they have the “snap” that you are expecting in a gingersnap cookie.

    1. Cream: In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
    2. Whisk: In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
    3. Chill: Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    4. Scoop: Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
    5. Bake: Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
    6. Cool: Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.
    Process photos showing the dry ingredients added to a bowl, then the wet ingredients added, then the dough rolled into balls and coated with sugar.

    Tips for Making These Gingersnap Cookies

    • Spray Measuring Cup: To keep the molasses from sticking to the measuring cup, spray the measuring cup with cooking spray. The molasses will come right out!
    • Chewier Cookies: If you like gingersnaps a little softer and chewier, bake for 13-14 minutes.  
    • Room Temperature Ingredients: Use room temperature ingredients for the smoothest, fluffiest dough. 
    • Beat Butter: Beat the butter and sugar for 4-6 minutes until the color gets light and it gets fluffy. That’s how you will know that the ingredients are fully mixed and you will get the best texture cookie!

    Gingersnap cookies on a wire rack with cinnamon sticks.

    Storing Leftovers

    These gingersnap cookies make perfect leftovers! They are just as good the next day, and are a great cookie to make ahead. Here is how to store your leftover cookies.

    • On the Counter: Store your leftover cookies in an airtight container for up to 5-7 days. They will start to get too hard if you leave them out for too long, so make sure that once they cool off you put them in an airtight container.

    Other Spiced Cookies to Try

    I can’t say no to a holiday cookie. There is something about them that just makes me feel warm and fuzzy inside. They go perfect with a cup of hot chocolate by the fireplace. I make so many cookies during the holidays because they make perfect gifts too. Here are some holiday cookie recipes that you need to try this year!

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    Gingersnap Cookies

    Crispy on the outside, warm and chewy on the inside, these Gingersnap Cookies are everything you want in a holiday dessert! They are the perfect way to finish off any holiday meal and leave everyone feeling merry and bright.
    Course Dessert
    Cuisine American
    Keyword cookies, gingersnap cookies
    Prep Time 15 minutes
    Cook Time 17 minutes
    Chill Time 2 hours
    Total Time 2 hours 32 minutes
    Servings 36 Cookies
    Calories 103kcal
    Author Alyssa Rivers

    Ingredients

    • ¾ cup butter room temperature
    • 1 ½ cup granulated sugar divided
    • 1 large egg room temperature
    • ¼ cup molasses
    • 2 ¼ cups all-purpose flour
    • 1 ½ teaspoons baking soda
    • ½ teaspoon baking powder
    • 1 ½ teaspoons ground ginger
    • ¾ teaspoon ground cinnamon
    • ¼ teaspoon ground cloves
    • ½ teaspoon salt

    Instructions

    • In a large bowl, cream together the butter and 1 cup of sugar until light and fluffy, about 4-6 minutes. Add in the egg and molasses and mix until combined.
    • In a medium bowl, whisk together the flour, baking soda, baking powder, spices and salt. Slowly add the dry ingredients to the creamed wet ingredients until combined.
    • Cover the bowl and chill for 2 hour. When the hour is almost over, preheat the oven to 350℉ and line two baking sheets with parchment paper. Set aside.
    • Using a medium cookie scoop, scoop the dough and roll into even balls. Roll the balls of dough in the remaining ½ cup of sugar.
    • Place the dough balls on the prepared table baking sheets, leaving 2 inches of space between each cookie. Bake for 15-17 minutes, until lightly browned and the top has that distinct cracked texture of a gingersnap.
    • Let cookies cool for about 2 minutes on the baking sheet before transferring to a cooling rack to finish cooling.

    Nutrition

    Calories: 103kcal | Carbohydrates: 16g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 111mg | Potassium: 53mg | Fiber: 0.3g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 0.002mg | Calcium: 11mg | Iron: 1mg
  • Slow Cooker Chicken and Mushroom Stroganoff

    Slow Cooker Chicken and Mushroom Stroganoff

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

    Slow cooker chicken and mushroom stroganoff takes just minutes to throw in the crock pot! It is so creamy and delicious and will become an instant family favorite!

    The only thing better than pasta is pasta that you can make in a slow cooker or Instant Pot. It makes dinner a breeze! For more quick and easy pasta recipes your family will go crazy over, try this Instant Pot spaghetti, crock pot Olive Garden pasta, and slow cooker lemon chicken piccata!

    Slow cooker chicken and mushroom stroganoff in a black bowl with a fork on the side of the dish.

    Chicken and Mushroom Stroganoff in the Slow Cooker

    This chicken and mushroom stroganoff is the perfect weeknight meal. It’s so easy to throw together and always satisfies! As soon as I got the kids to school I looked in my cupboard for ingredients and was able to throw this stroganoff into the slow cooker. It took under 5 minutes! All of my fellow busy moms rejoice.

    It has minimal ingredients and the chicken cooks to tender and juicy perfection in the creamy mushroom sauce. I did use a can of cream of chicken soup but if you have some extra time you can make my homemade cream of chicken soup. The sauce is so easy, creamy, and perfect with some noodles tossed inside. Trust me when I say your family is going to go crazy over it! It’s picky eater-approved! Looking for more easy dinner recipes? Find more slow cooker dinners here. You’ll have to try my Instant Pot beef stroganoff as well!

    What You’ll Need to Make It

    I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome. This was the perfect easy meal for the whole family. With how simple slow cooker chicken and mushroom stroganoff is, you will want to make it again and again! Check out the recipe card below for measurements.

    • Chicken Breasts: I used boneless and skinless chicken breasts, cut into cubes.
    • Sliced Mushrooms: I used regular brown mushrooms, but cremini and baby bella mushrooms also work!
    • Cream Cheese: You will want this to be softened so your sauce turns out lump-free.
    • Cream of Chicken Soup: Use canned soup for easy prep or make your own from scratch! Find my full recipe here. For more mushroom flavor, you can also use cream of mushroom soup.
    • Dry Onion Soup Mix: You only need one packet to give this stroganoff all the flavor it needs.
    • Salt and Pepper: Season to taste.
    • Fresh Parsley: Chopped and added on top for garnish! I love adding fresh herbs to my dishes because they not only look great, but add extra flavor and aromatics as well.
    • Large Egg Noodles: It wouldn’t be stroganoff without ’em!

    How to Make Chicken and Mushroom Stroganoff in the Slow Cooker

    It’s so easy! This slow cooker chicken and mushroom stroganoff is the kind of recipe you can set and forget. Run your errands, pick up the kids, and then you have a delicious, hearty dinner to come home to!

    1. Add Chicken and Mushrooms: Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms.
      Prepare Sauce: In a medium-sized bowl, add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
    2. Cook: Cook on low for 4-6 hours or high for 3.
    3. Serve Over Pasta: Pour over noodles and sprinkle with fresh parsley and salt and pepper.
    Chicken and mushroom stroganoff in a slow cooker with a wooden spoon stirring it.

    Tips and Serving Suggestions

    If you are looking for an easy-to-make slow cooker meal that your family will love, this recipe is it! Here are a few simple ways to make it taste even better.

    • Adding More Flavor: If you want your stroganoff to have stronger flavor, add a splash of Worcestershire sauce!
    • Serve With: This creamy mushroom sauce and chicken works well with so many different things! I always go for stroganoff-style egg noodles, but white rice, brown rice, mashed potatoes, linguine, fettuccine, farfalle, and tagliatelle are all great options too!

    A Reader’s Review

    This recipe is delish! My boys wanted seconds and thirds! Easy to make and comes out amazing. Thank you for sharing!

    Dawn

    Stroganoff with egg noodles over top in the slow cooker.

    Storing Leftovers

    Not only is this chicken and mushroom stroganoff super easy to make, but it’s great for leftovers! Here’s how to keep it tasting delicious.

    • In the Refrigerator: Store leftover stroganoff in an airtight container for up to 4 days.
    • In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.
    • To Reheat: Heat on the stove over medium heat. Add water or chicken broth as needed if the sauce is too thick.

    Chicken and mushroom stroganoff in a slow cooker being stirred by a wooden spoon.

    More Tried and True Slow Cooker Recipes

    My crock pot is one of my favorite things to cook with. It makes dinner so easy! I love that my family can come home to a scrumptious, hearty meal at the end of a busy day. Here are just a few of our many favorite slow cooker recipes!

    • Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms on top.

    • In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.

    • Cook on low for 4-6 hours or high for 3. Serve over noodles and top with fresh parsley and salt and pepper.

    Originally posted September 15, 2016
    Updated on November 25, 2022

    Serves: 4

    Calories347kcal (17%)Carbohydrates3g (1%)Protein28g (56%)Fat25g (38%)Saturated Fat13g (65%)Cholesterol142mg (47%)Sodium336mg (14%)Potassium506mg (14%)Sugar2g (2%)Vitamin A891IU (18%)Vitamin C1mg (1%)Calcium68mg (7%)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

    Cuisine American

    Keyword chicken and mushroom stroganoff, slow cooker chicken and mushroom stroganoff recipe, slow cooker stroganoff recipe, stroganoff recipe

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  • Easy Cuban Sandwich Recipe

    Easy Cuban Sandwich Recipe

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

    The delicious Easy Cuban Sandwich is layered with two kinds of pork, loads of melted swiss cheese, pickles, and mustard. Toasted in butter and pressed to perfection, this is one ultimate sandwich for pork lovers.

    I love any kind of delicious pork, whether it’s on a sandwich, cooked as a roast, or served with mashed potatoes and gravy! If you love pork then be sure to try this Skillet Pork Cacciatore or this Slow Cooker Mississippi Pork Roast next!

    A Cuban sandwich sliced in half with the two halves stacked on each other on a plate.

    Easy Cuban Sandwich Recipe

    This hearty sandwich is all about the layers and each one plays a significant flavor role in taste. The main ingredient, however, is the two kinds of pork. Layers and layers of smoked ham are paired with thinly sliced pork tenderloin. The Cubano is the ultimate sandwich with the tangy and tart taste of the pickles and mustard paired with melted swiss cheese and pork.

    Not only is this sandwich packed with flavor but it’s actually really easy to make! All of the different ingredients complement each other so well and it will make you want this sandwich every week for lunch! It’s also easy to change things up and make this your own. But trust me, once you try this recipe, it will be your new classic, go-to sandwich of choice!

    Ingredients in a Cuban Sandwich

    This delicious sandwich has a handful of main ingredients and depending on whether you’re from Miami or Tampa you might have different opinions on the correct variation! Check out the recipe card at the bottom of the post for exact measurements.

    Pork Tenderloin

    • Pork Tenderloin: This cut of meat is a MUST for this sandwich!
    • Olive Oil: This will help the seasonings stick to your pork
    • Orange Juice: The citrus flavor adds a nice touch to the meat.
    • Lime Juice: Add in a splash of lime to complement the flavors in the meat.
    • Garlic Cloves: If you don’t use fresh garlic cloves then you can use minced garlic. ½ teaspoon equals about 1 clove of garlic.
    • Dried Oregano: This seasoning is just the right flavor.
    • Cumin: The cumin adds in some flavor but don’t worry, it doesn’t add in heat!

    Sandwich

    • Cuban Bread: I like to use my homemade Cuban bread recipe but Italian bread will also work!
    • Swiss Cheese: I love the contrasting flavor that this cheese brings to the sandwich.
    • Smoked Ham: Grab this at the deli and it will be sliced and ready to go!
    • Dill Pickles: You can’t ever have enough pickles on a sandwich! These are the best!
    • Mustard: Regular mustard is what I use but you could use dijon mustard if you want to amp up the flavoring.
    • Butter: I used unsalted butter.

    How to Make a Cuban Sandwich

    This sandwich is all about the layers, and the most cumbersome part of the prep is cooking the pork tenderloin (only because of the time it takes to cook).

    Pork Tenderloin

    1. Prep: Preheat the oven to 375 degrees Fahrenheit and line a rimmed baking sheet with foil. 
    2. Make Seasoning and Pour: Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork. 
    3. Cook: Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145ºF. Thinly slice the meat and set aside.

    Sandwich

    1. Slice the Bread: Slice each loaf of bread in half lengthwise and then cut it into 4 equal parts.
    2. Layer: Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.
    3. Toast: Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted, flip the Cuban sandwich and repeat. If you want, you can use a panini press to toast this sandwich to perfection!
    6 pictures showing how to put together a Cuban sandwich.

    Do You Have to Use Cuban Bread?

    This depends on who you ask, but truthfully you can use any soft loaf bread to prepare this sandwich. If the bread is too hard it won’t press easily when cooking it at the end.

    The close up of someone holding one half of a Cuban sandwich.

    Which Pork is Best?

    This particular recipe calls for pork tenderloin because it’s easier and quicker to prepare than pork shoulder. Either type of pork cut will work and the shoulder can be flavored slightly more than the tenderloin. The choice is yours!

    A Cuban sandwich on a plate with a bite taken out.

    Try Out More Sandwich Recipes!

    Who doesn’t love a delicious sandwich? Whether it’s sliders for an apeteier or a hearty, flavor filled sandwich for lunch, they are delicious any time of the day, week or year! Here are some more delicious ones that you MUST try!

    Pork Tenderloin

    Pork Tenderloin

    • Preheat the oven to 375º Fahrenheit and line a rimmed baking sheet with foil.

    • Place the pork tenderloin on the prepared baking sheet. In a small bowl whisk the olive oil, orange juice, lime juice, garlic cloves, oregano, and cumin together and pour over the pork.

    • Cook for 30 to 40 minutes or until the meat reaches an internal temperature of 145º Fahrenheit. Thinly slice the meat and set aside.

    Sandwich

    • Slice each loaf of bread in half lengthwise and then cut it into four equal parts.

    • Begin layering the ingredients by adding half of the cheese to the bottom layer of the sandwich bread. Top with the smoked ham, sliced pork, and pickles. Place the remaining cheese on top. Spread mustard on the top piece of bread and place on the sandwich.

    • Melt the butter in a skillet or griddle over medium heat. Add the sandwiches and set a heavy skillet, such as an iron skillet, on top of the sandwiches to press them down. Once toasted flip the sandwich and repeat.

    If you have a panini press you can also use it to toast and press the sandwiches.
    Originally Posted on February 21, 2020
    Updated on November 25, 2022

    Serves: 8

    Serving1sandwichCalories582kcal (29%)Carbohydrates29g (10%)Protein42g (84%)Fat33g (51%)Saturated Fat15g (75%)Polyunsaturated Fat3gMonounsaturated Fat12gTrans Fat0.1gCholesterol124mg (41%)Sodium1377mg (57%)Potassium536mg (15%)Fiber2g (8%)Sugar3g (3%)Vitamin A621IU (12%)Vitamin C6mg (7%)Calcium564mg (56%)Iron4mg (22%)

    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 lunch, Main Course

    Cuisine Cuban

    Keyword Cuban, Cuban Sandwich Recipe, easy, sandwich

  • Turkey Noodle Soup

    Turkey Noodle Soup

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

    Making a big pot of turkey noodle soup is the best way to use up your Thanksgiving leftovers! It’s creamy, savory, and filled with delicious herbs and veggies! Your family is going to love this easy, hearty meal.

    Nothing compares to homemade soup. It’s just so flavorful, comforting, and delicious! I have too many favorite soup recipes to count. A few you’ve got to try, though, is this copycat zuppa toscana, pasta e fagioli, and Italian wedding soup!

    Hero image of a ladle scooping up turkey noodle soup.

    Turkey Noodle Soup (Great for Thanksgiving Leftovers!)

    I don’t know about you, but after Thanksgiving I always have more turkey than I know what to do with. You can only have so many turkey steaks before you start to get burned out, so make this soup instead! I honestly think it rivals my homemade chicken noodle, and that’s saying something! Once you try this turkey noodle soup for yourself, you’ll see what I mean. It’s just too good.

    This is one of my favorite things to make after Thanksgiving because it’s so comforting and delicious. The broth is extremely flavorful and creamy! Once you add fresh herbs, veggies, and thick egg noodles, it really comes together. Of course, we can’t forget the leftover Thanksgiving turkey you worked so hard on! Shred some up for juicy bits of goodness throughout this delicious homemade soup. From there, all you need to do is grab some saltine crackers and get ready for a cozy night in!

    Ingredients for Turkey Noodle Soup

    The great thing about this turkey noodle soup is all of the pantry staples it uses. Once Thanksgiving is over, the last thing I want to do is make a trip to the grocery store! See the recipe card below for exact measurements.

    • Butter: Used for cooking the diced veggies in.
    • Onion: For soups, I usually use sweeter onions. Go for white or yellow!
    • Carrots: You’ll want these to be peeled and diced.
    • Celery Stalks: I love diced celery in soup because it adds the best texture!
    • Minced Garlic: Fresh garlic is the best for adding in savory flavor.
    • Herbs: Time to break out your spice rack! To give your soup the best flavor, add dried thyme, dried parsley, and dried basil as well.
    • Flour: Add a little flour to thicken your broth.
    • Turkey Broth: This acts as the base of your soup. You can either use prepackaged broth or make your own! Chicken broth will also work.
    • Shredded Turkey: Another way to use up leftover turkey meat from Thanksgiving!
    • Canned Evaporated Milk: A must-add for creaminess.
    • Salt and Pepper: Add both to taste.
    • Noodles: I used dried homemade style egg noodles.
    • Frozen Peas: You’ll throw these in at the end to make your turkey soup a little more hearty.

    Using Bouillon Cubes

    For an extra pop of savory flavor, throw in a chicken bouillon cube! It gives this turkey noodle soup the perfect seasoned, umami flavor. I typically use 1 bouillon cube per 2 cups of water.

    Let’s Make Some Homemade Soup!

    This noodle soup is SO easy to make and the best for leftover turkey from Thanksgiving! Your family is going to love it. Once you start making soup from scratch, you won’t go back!

    1. Cook Vegetables: In a large pot over medium high heat, add the butter and melt. Then add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
    2. Add Flour: Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
    3. Add Broth: Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken. 
    4. Mix in Remaining Ingredients, Simmer: Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
    5. Season to Taste: Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!
    3-photo collage of soup ingredients being added to a large pot.

    Making Homemade Turkey Stock

    This turkey noodle soup is super easy to make from scratch thanks to all of the leftovers from Thanksgiving. If you want to make homemade turkey stock, save your turkey carcass and bones. Add it to a large stockpot with one gallon of water along with your favorite herbs and seasonings. Then, let it simmer for about 3 hours and strain once it’s done. You can use this in place of packaged chicken or turkey broth.

    Turkey noodle soup served in a stoneware bowl.

    Storing Leftovers

    Is there anything better than leftover soup? It’s so easy to heat up for a hearty lunch. Now that you have a big pot of turkey noodle soup made, here’s how to keep it tasting fresh and delicious!

    • In the Refrigerator: Store turkey noodle soup in an airtight container for 3-4 days.
    Can Turkey Noodle Soup Be Frozen?

    Yes! Let your turkey noodle soup cool and then transfer it to a gallon-sized freezer bag. Freeze for 2-3 months. Thaw overnight in the fridge before reheating.

    Closeup of turkey noodle soup.

    More Ways to Use Leftover Turkey

    Here are a few more unique ways to use up leftovers from Thanksgiving! These recipes are great for weeknight dinners. Your family is going to love them!

    • In a large pot over medium high heat, add the butter and melt. Add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.

    • Sprinkle the flour over the cooked vegetables. Stir until a paste forms.

    • Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.

    • Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.

    • Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!

    Serves: 6

    Calories410kcal (21%)Carbohydrates35g (12%)Protein32g (64%)Fat16g (25%)Saturated Fat8g (40%)Polyunsaturated Fat1gMonounsaturated Fat4gTrans Fat0.3gCholesterol122mg (41%)Sodium1429mg (60%)Potassium690mg (20%)Fiber4g (16%)Sugar11g (12%)Vitamin A5766IU (115%)Vitamin C14mg (17%)Calcium212mg (21%)Iron3mg (17%)

    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 thanksgiving, turkey noodle soup recipe

  • Andes Mint Cookies

    Andes Mint Cookies

    These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!

    I love cookies, especially chocolate ones! Chocolate and mint are the perfect pair because the mint balances out the sweetness of the chocolate. I also love a chewy cookie that melts into your mouth when you bite it. This chocolate mint cookie is all of that and then some! Cookies are the perfect holiday treat, and if you need some fun and unique cookie recipes, you’ve got to try these Triple Chocolate Peppermint Cookies, or these Chocolate Snowball Cookies. I make these Pumpkin Cookies every year because they are so easy and everyone loves them!

    Andes mint chocolate cookies on parchment paper, and one of the cookies has a bite taken out of it.

    Chocolate Andes Mint Cookies

    Andes mint cookies are a favorite at my house! The Andes mint candies are something I love to have in a bowl on the counter. They are so silky smooth and have the perfect amount of mint. That is probably why everyone is head over heels in love with this cookie. The Andes chocolate mints on top make all the difference! They melt into your mouth and combine with the frosting and ganache, and it’s heavenly!

    I love a good cookie. I honestly don’t know anyone who would turn down a chocolate chip cookie, or a fudgy no bake cookie. Mint cookies aren’t for everyone, but if you are a mint lover, this cookie will be your absolute favorite. The chocolate cookie has a little bit of mint in it, and the frosting is minty too, and it’s the perfect amount for me! They make a great Christmas cookie, or make them anytime you want!

    Ingredients

    It may look like a long list, but most of it you will already have in your pantry! The Andes mints are a MUST of course. They absolutely are the shining star of this recipe. You should be able to find them at your local grocery store. You can find the exact measurements listed in the recipe card below.

    Andes Mint Cookies

    • Butter: Use unsalted butter, and make sure you leave it out a few hours before you plan on making the cookies. Creaming the butter and the sugar will only work if the butter is room temperature.
    • Brown Sugar: Brown sugar has molasses in it, giving it a richer flavor that is perfect for cookies. It also helps the cookies get nice and soft!
    • Granulated Sugar: Your regular pantry sugar will work great!
    • Eggs: I always use large grade A eggs in my recipes.
    • Vanilla Extract: Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
    • Mint Extract: Mint extract will help to add that minty flavor that you need to be able to taste in a mint cookie!
    • All-Purpose Flour: All-purpose flour is the easiest to work with and will make a delicious and soft cookie.
    • Unsweetened Cocoa Powder: Cocoa powder adds chocolate flavor to the cookie without any sweetness or wetness. It is the perfect thing to give the cookies a delicious chocolate flavor.
    • Baking Powder: This helps the cookies to rise while they bake so that they are light and chewy.
    • Salt: Salt brings out all of the flavors in the cookie, and will help to balance out the sweetness of the sugar.
    • Andes Mints: These are what make the cookie unique and delicious! It’s a must for this recipe. I was able to find them at my local grocery store in the candy aisle.

    Mint Frosting

    • Butter: Room temperature butter is key for making a smooth and creamy frosting. You can use salted or unsalted, I actually like using salted butter in my frosting because it helps to balance out the sweetness of the powdered sugar.
    • Mint Extract: This is what gives the frosting a minty flavor, it’s a must!
    • Vanilla Extract:Vanilla extract helps to bring out all of the flavors in the cookie, as well as adds a little vanilla flavor. Whatever you usually use in your baked goods will work great.
    • Milk: Milk helps make the frosting the right consistency, and makes it silky smooth and full of flavor.
    • Powdered Sugar: Powdered sugar is a must! It sweetens the frosting and makes it the right consistency.
    • Green Food Coloring: Use just a few drops at a time, until you get a really light minty green color.

    Chocolate Ganache

    • Semisweet Chocolate Chips: Semisweet chocolate chips melt perfectly and make a great ganache.
    • Heavy Whipping Cream: Heavy whipping cream is what makes the ganache so rich and creamy.
    Process photos showing the cookie dough in a bowl, then scooped out on to a baking sheet. The frosting and ganache in bowls, then the cookies being frosted and topped with ganache and Andes mints.

    Andes Mint Cookies Recipe

    These cookies take a few extra steps to put together, but oh my goodness it’s worth it! They are out of this world yummy, and you are going to love them so much. They are the perfect amount of sweet and minty, and they always hit the spot. You will make the chewy chocolate cookies first, then the frosting and the ganache. They are seriously the best cookie you will make this year!

    Baking the Cookies

    1. Prep: Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
    2. Beat: In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
    3. Mix: Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
    4. Sift: In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
    5. Add Dry to Wet: Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
    6. Fold: Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
    7. Scoop: Scoop your cookie dough in heaping tablespoon circles with a cookie scoop and place them about 2” apart on your baking sheet slightly pressing flat.
    8. Bake: Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling wire rack.
    9. Cool: Cool the cookies completely before frosting.

    Make Mint Frosting

    1. Whip: In a bowl with a hand mixer, whip the butter until light and fluffy.
    2. Mix: Add in your peppermint, vanilla, and milk, mix to combine.
    3. Add Powdered Sugar: Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
    4. Add Color: Add in your green food coloring, just a little at a time until you like the color
    5. Frost: Allow your cookies to cool completely before you frost them.

    Make Chocolate Ganache

    1. Simmer: In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
    2. Pour and Stir: Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
    3. Cool and Top: Allow the ganache to cool at least an hour before topping your cookies with it.

    Put the Andes Mint Cookies Together

    1. Frost: With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
    2. Add Ganache: Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
    3. Top with Andes Mints: Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!
    Andes mint cookies on parchment paper.

    Substitutions for Ingredients

    Cookies are awesome, because changing a few ingredients can make an entirely new cookie. There is more than one way to make this delicious chocolate Andes mint cookies, here are a few tips for substituting ingredients.

    • Peppermint Essential Oil: If you don’t have peppermint extract or don’t want to use it, you can use peppermint essential oil. Make sure it is a high quality oil and is ok to be consumed. Peppermint oil is a little stronger than the extract, so you will want to use a little less. Make sure to taste the frosting as you go so it doesn’t end up tasting like toothpaste!
    • Gluten-Free Flour: Making these cookies gluten free is pretty straight forward. You substitute the flour for a gluten free blend. The most important thing would be to use a blend you are confident in using and have used in the past. If you use a good blend, you won’t need to add anything else to help the dough stick together.
    • Dark Chocolate Chips: For the ganache, if you want a darker and richer flavor of chocolate, you can use dark chocolate chips instead of semisweet. I really like a dark chocolate dessert, so I substitute them sometimes! You could also use milk chocolate chips if you wanted a lighter chocolate flavor.

    A hand holding a chocolate cookie with other cookies in the background.

    Storing Leftovers

    These cookies are so delicious, you probably won’t have any left over! If you need to make them ahead or store some for later, here are some tips for keeping these Andes mint cookie fresh.

    • On the Counter: Store the cookies in an airtight container laying flat and not stacked on top of each other. They will stay fresh for up to 5 days. The ganache will come off if you stack them, so try to store them with nothing touching the tops.

    Other Cookies to Make

    There are so many cookies that I say are my favorite, because they really are my favorite every time I take a bite. I can’t decide on just one! They all deserve a place in your recipe book, because I promise people will ask you for the recipe. I’ll share a few Christmas cookie recipes too, everyone wants a good cookie around the holidays, and they are so fun to give away!

    Print

    Andes Mint Cookies

    These Andes mint cookies are chewy and soft, topped with a lovely mint frosting and silky chocolate ganache. Andes mint candies sit on top and melt into the cookie as you chew, making it the perfect bite every time!
    Course Dessert
    Cuisine American
    Keyword Andes mint cookies, chocolate cookies, mint cookies
    Prep Time 1 hour 30 minutes
    Cook Time 10 minutes
    Total Time 1 hour 40 minutes
    Servings 24 cookies
    Calories 464kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup unsalted butter room temperature
    • ¾ cup brown sugar packed
    • ¾ cup granulated sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • ½ teaspoon mint extract
    • 1 ¾ cups all purpose flour
    • ¾ cup unsweetened cocoa powder
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1 cup Andes mints unwrapped and coarsely chopped

    Mint frosting:

    • ¾ cup butter room temperature
    • 3 teaspoons mint extract
    • 1 teaspoon vanilla
    • 2 tablespoons milk
    • 2 ½ – 3 cups powdered sugar
    • Green food coloring just enough to make it a light minty green.

    Chocolate ganache:

    • 8 ounces semisweet chocolate chips about 1 cup
    • 1 cup heavy whipping cream

    Instructions

    • Preheat oven to 350℉ and prepare a baking sheet by lining it with parchment paper.
    • In a stand mixer fitted with the paddle, beat the butter and sugars together until they are light and creamy. About 3 minutes.
    • Add your eggs, vanilla, and peppermint into the butter mixture and mix until well combined, stopping to scrape the bowl down halfway through your mixing to ensure everything is well incorporated.
    • In a separate bowl, sift together your flour, cocoa powder, baking powder, and salt. Whisk to combine.
    • Add your dry ingredients to the wet ingredients, mixing on low speed and incorporating ½ cup at a time until just combined. Don’t overmix your batter.
    • Finally fold in your chopped andes mints, be gentle but make sure they are well combined.
    • Scoop your cookie dough in heaping tablespoon circles and place them about 2” apart on your baking sheet slightly pressing flat.
    • Bake for 8-10 minutes, cookies should be slightly soft in the center but set around the edges. Pull them out of the oven and allow the cookies to finish baking on the hot pan for an additional 5 minutes before moving to a cooling rack.
    • Cool the cookies completely before frosting.

    Mint frosting:

    • In a bowl with a hand mixer, whip the butter until light and fluffy.
    • Add in your peppermint, vanilla, and milk, mix to combine.
    • Add in your powdered sugar, ½ cup at a time, combining completely in between each addition. Stop when you have reached your 2 ½ cups. If you need to add more powdered sugar do so in ¼ cup increments until your desired consistency has been reached. (note: your frosting should be thick enough to hold its shape and not spread, but be workable not dry)
    • Add in your green food coloring, just a little at a time until you like the color
    • Allow your cookies to cool completely before you frost them.

    Chocolate ganache:

    • In a small saucepan over medium high heat, bring heavy whipping cream to a steady simmer.
    • Put your chocolate chips in a separate bowl. When your heavy whipping cream reaches a simmer, pour it over your chocolate chips and stir constantly with a rubber spatula until all the chocolate has melted.
    • Allow the ganache to cool at least an hour before topping your cookies with it.

    Final assembly:

    • With your cookies completely cooled, spread your green mint frosting onto each one, mostly covering the surface of each.
    • Take your chocolate ganache and spread a generous layer onto each mint frosted cookie, not completely covering the green layer.
    • Finally you can sprinkle some of your chopped Andes mints onto the top of each for a garnish. Enjoy!

    Nutrition

    Calories: 464kcal | Carbohydrates: 60g | Protein: 3g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 162mg | Potassium: 153mg | Fiber: 2g | Sugar: 49g | Vitamin A: 586IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 2mg
  • Caramel Apple Skillet Cake

    Caramel Apple Skillet Cake

    Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!

    Caramel apples are one of my favorite treats. I wish they were around all year long! If you love this flavor combination as much as I do, you’ll have to try this caramel apple cheesecake, caramel apple pie, and for a more bite-sized treat, these caramel apple cupcakes!

    A slice of caramel apple skillet cake on a white plate.

    Apple Skillet Cake With Caramel Glaze

    One of my favorite things to cook with is my cast iron skillet. I don’t use it hardly enough! It’s so useful and especially good for making desserts with. (You’ll have to check out this Dutch baby recipe I posted a few days ago!) This caramel apple skillet cake is one of my new favorite desserts to make in it, and honestly, just one of my new favorite desserts in general. It’s the best choice for a holiday dessert. You’re going to absolutely love it!

    This caramel apple skillet cake is easy to make, and is bursting with fall flavors! The cake itself is made using brown sugar and sour cream. It’s amazingly moist and sweet! It’s also loaded with cinnamon and apple, making it perfect for the upcoming holiday season! What really brings this cake together, though, is the ooey-gooey caramel sauce on top. It’s just too good to resist.

    Ingredients Needed

    Here’s everything you need to make this swoon-worthy apple cake! I know it looks like a lot, but a lot of these ingredients are things you’ll already have in your pantry. See the recipe card below for exact measurements.

    Skillet Cake

    • Butter: I used unsalted butter at room temperature so that the batter is smooth and free of any lumps.
    • Brown Sugar: I used light brown sugar, but regular brown sugar will work too if that’s what you have on hand!
    • White Granulated Sugar: Gives this caramel apple skillet cake the perfect sweetness.
    • Eggs: I used large eggs. These will help bind all of the cake ingredients together!
    • Vanilla Extract: I recommend using pure vanilla extract if you can because it will enhance the overall flavor of this cake.
    • Sour Cream: This is cake’s best friend! If you haven’t tried using it before, you really need to! Sour cream makes cake extra soft and moist.
    • Flour: All-purpose works just fine!
    • Baking Powder: Baking powder is a must-add because it keeps your cake from turning out hard and dense.
    • Salt: Salt is a flavor booster, so it will enhance the overall flavor of your cake.
    • Ground Cinnamon: For that perfect holiday flavor! You can also add nutmeg if you’d like.
    • Milk: I recommend using whole milk here because the high fat content will make your cake super moist.
    • Large Apples: I prefer using tart apples like Granny Smith in this cake, but you can also use sweet baking apples like Braeburn, Honeycrisp, or Gala.

    Caramel Topping

    • Butter: For richness, creaminess, and flavor!
    • Milk: Again, use whole milk for best results. You can also use half and half to make the caramel topping creamier!
    • Confectioners’ Sugar: Powdered sugar adds sweetness and also a smooth texture.
    • Vanilla Extract: The flavors of vanilla and caramel go together perfectly!
    • Caramel: You can melt soft caramel candies or use caramel ice cream topping here. You can also make your own caramel sauce from scratch!
    • Chopped Apples: I used chopped Granny Smith apples for the topping.
    6-photo collage of batter and topping being prepared.

    How to Make Caramel Apple Skillet Cake

    This cake is a delight. To really take things over the top we have a caramel apple glaze to pour over it. For this, you can use either store bought caramel ice cream topping, or you can make your own homemade caramel sauce. I love adding extra chunks of apple to the glaze, but you can leave them out if you prefer.

    1. Preheat Oven: Preheat oven to 350 degrees.
    2. Beat Butter: In the bowl of an electric mixer, beat the butter until creamy. Then add the sugars and mix until light and fluffy.
    3. Add Wet Ingredients: Add the eggs and mix until combined. Then stir in the vanilla and sour cream.
    4. Mix Dry Ingredients Separately: In a medium-sized mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
    5. Combine: Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
    6. Add Apple Slices: Fold in the chopped apple.
    7. Prepare Skillet: Spray your 10-inch cast iron skillet with non-stick baking spray, and pour in the batter.
    8. Bake: Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.

    For the Caramel Topping:

    1. Melt Butter: Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
    2. Mix in Remaining Ingredients: Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
    3. Add Caramel Glaze: Pour the caramel apple topping over the top of the cooled cake in an even layer prior to serving. Enjoy!
    Top-down view of caramel apple skillet cake, cut into slices.

    Tips and Serving Suggestions

    Here are a few simple ways to take this caramel apple skillet cake to the next level! If you make this for the holidays, it’s sure to be a hit.

    • Use Prepackaged Caramel: For easy prep, use a simple caramel dip that you would use with apples or ice cream for your topping!
    • Serve à la Mode: Top this cake with some vanilla ice cream and it’s a perfect fall dessert! If you make double the amount of glaze in the recipe then you will have extra you can drizzle over the ice cream too. Just in case you need a little more caramel apple flavor. Whipped cream on top is a great choice, too!
    • Toppings: Some of my favorite things to add to this caramel apple skillet cake are chopped walnuts and pecans. They taste great with the flavors of both caramel and apple!
    • Use Dark Brown Sugar: If you want your caramel topping to have a deeper flavor, swap out light brown sugar for dark brown sugar.

    Storing Leftover Cake

    If you have any leftovers of this amazing caramel apple skillet cake, it’s best to keep them in the fridge! This way, the cake stays nice and fresh and you can enjoy it throughout the week when you get a sweet tooth.

    • In the Refrigerator: Cover with plastic wrap or store in an airtight container for 3-4 days.

    Front view of a slice of cake with a bite taken out of it.

    Looking for More Apple Desserts?

    I’ve got you covered! Here are a few of my favorites. Apple desserts are essential for the holidays, and always a hit with everyone! Branch out from apple pie (even though I do love me a good homemade apple pie!) and try a few of these recipes instead for the upcoming holiday season!

    Print

    Caramel Apple Skillet Cake

    Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!
    Course Dessert
    Cuisine American
    Keyword caramel apple cake, caramel apple skillet cake, caramel apple skillet cake recipe
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 268kcal
    Author Alyssa Rivers

    Ingredients

    • 3/4 cup unsalted butter room temperature
    • 3/4 cup light brown sugar
    • 3/4 cup white granulated sugar
    • 3 large eggs
    • 1 1/2 teaspoon vanilla extract
    • 2/3 cup sour cream
    • 1 3/4 cup all purpose flour
    • 1 1/2 teaspoon baking powder
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 2/3 cup of milk
    • 2 1/4 cups peeled and chopped tart apples approx 2 large apple

    Caramel Topping

    • 3 tablespoons butter
    • 3 tablespoons milk
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 3 tablespoon caramel
    • 1/2 cup peeled and chopped tart apple

    Instructions

    • Preheat oven to 350 degrees.
    • In large mixing bowl beat the butter until creamy. Add the sugars and mix until light and fluffy.
    • Add the eggs and mix until combined. Stir in the vanilla and sour cream.
    • In a medium size mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
    • Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
    • Fold in the chopped apple.
    • Spray the cast iron skillet with non stick baking spray, and pour in the batter.
    • Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.

    Caramel Topping

    • Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
    • Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
    • Once the cake is cooled carefully run a knife along the edge and turn over to remove the cake.
    • Pour the caramel apple topping over the top of the cooled cake prior to serving.
    • Enjoy!

    Notes

    Originally posted August 26, 2016

    Updated November 23, 2022

    Nutrition

    Calories: 268kcal | Carbohydrates: 51g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 53mg | Sodium: 203mg | Potassium: 116mg | Fiber: 1g | Sugar: 39g | Vitamin A: 192IU | Calcium: 56mg | Iron: 1mg

     

    5) Enjoy!

  • Spatchcock Turkey

    Spatchcock Turkey

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

    A Spatchcock Turkey cooks faster and more evenly, and will be the most tender and juicy turkey you’ve ever cooked! Roasted or smoked, this turkey will wow your guests come Thanksgiving day.

    I love Thanksgiving leftovers! The big meal is fun, but sometimes it can be stressful. I love waking up the next morning and having a fridge full of food to make fun meals out of. If you have leftover turkey, you’ve got to try this Leftover Turkey Casserole or this delicious Turkey Pot Pie. I made Sausage Stuffing Balls last year with leftover stuffing, they were a total hit!

    A spatchcock turkey roasted on a pan with oranges, cranberries, and fresh herbs.

    Spatchcock Turkey Recipe

    Why should you spatchcock your turkey? Lots of reasons! Spatchcocking is when you butterfly it, or remove the backbone so that the bird will lay flat on the pan. It makes it so that the whole turkey is more evenly distributed on the roasting pan so it cooks faster and more evenly. This means less time in the oven and a more moist bird! It really is one of the best ways to cook turkey on Thanksgiving day!

    I have made turkey in a lot of different ways for the holidays. I really love the method of cooking a turkey in a bag, and I’ve even used my air fryer to cook a whole juicy and delicious air fryer turkey! Spatchcocking works for the oven, smoker, air fryer, or whatever you end up cooking your turkey in. It’s easy to do and I’ve got lots of tips to help you become a spatchcocking pro. Especially when you use this brine, you will have the most delicious flavor and a yummy moist turkey for your holiday dinner!

    Ingredients

    There is not much needed to make an incredible turkey dinner. You can choose the size of turkey that your family will need, but in this recipe, the cook time and amount of ingredients is for a 12-14 pound chicken. See the recipe card below for exact measurements.

    • Turkey: This recipe is for a 12-14 pound turkey. You will spatchcock the turkey, which means you will bring the legs out from under the bird by cutting the belly and flattening the backbone. It’s actually really simple! Make sure to remove the neck and giblet bag
    • Turkey Seasoning: About ⅓ C of seasoning will season a 10-14 lb turkey. If you have a bigger turkey you will want to use more seasoning than that. This seasoning blend has the perfect spices for a holiday turkey like rosemary, thyme, sage, parsley, garlic powder, and of course salt and pepper. It has a few other things but that’s just naming the main ones!
    • Rosemary, Parsley, Orange Slices, and Cranberries: These are optional garnishes. You can use them if you like, they do make the plate look really pretty, and the smell of the fresh herbs and fruit is incredible! But this is your Thanksgiving turkey, make it exactly the way you like it!

    How to Spatchcock a Turkey

    If you have ever spatchcocked a chicken, this is the same process! A spatchcocked turkey is the way to go in my opinion, it cooks in less time and more evenly. It’s just as pretty on the plate and stays so juicy and delicious!

    1. Dry: Pat dry the turkey with a paper towel.
    2. Cut: Then set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.
    3. Press: Flip the turkey over and then use your hands to press firmly to flatten the ribs and break the breast bone. Make sure the turkey is completely flat and put the thighs out on the baking sheet.
    4. Rub: Rub the turkey generously with the turkey seasoning.
    Images showing the process of how to spatchcock a turkey.

    Spatchcock Roasted Turkey

    1. Bake: Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Then reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees on your meat thermometer.
    2. Rest: Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Then carve and serve.

    Spatchcock Smoked Turkey

    1. Preheat: Preheat your smoker to 240 degrees F.
    2. Smoke: Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.

    Tips for Spatchcocking a Turkey

    If you are not familiar with breaking down a bird and have never spatchcocked anything before, here are some tips to help you feel confident come Thanksgiving day!

    • Watch a Video: If you have read these instructions and still feel nervous, watch a video! There are lots of videos on the internet showing professional chefs spatchcocking a chicken, and this is no different. Watch a few to get familiar with the process.
    • Practice: If you are nervous about messing up on your turkey, buy a whole chicken and practice ahead of time! It is smaller and less expensive, so there is less pressure to get it perfect the first time!
    • How to Carve a Spatchcock Turkey: You will have to carve it a little differently, but it’s not harder! First, remove the legs and wings. You will remove the entire leg including the thigh at the joint. Next, separate the drumstick from the thigh. Then you will remove the breast from the bone and slice it. Finally, arrange it on a platter and you’re done!

    Turkey cut up and presented on a platter with oranges, cranberries, and fresh herbs.

    Saving Leftovers

    I love Thanksgiving leftovers, and this turkey makes great meals for a few days! Follow these tips for storing your leftovers to get the most out of this recipe.

    • In the Refrigerator: Store your turkey in an airtight container in the refrigerator for up to 5 days. Use it in other dishes to get the most out of your turkey!

    Make it a Meal!

    Thanksgiving dinner is one of my favorite parts of the holiday season. I love planning out all of my family’s favorite dishes and preparing a feast for us all to enjoy together and to think about things we are thankful for. I like to switch it up every year and make something new, so I’ve got lots of great Thanksgiving recipes for you to try!

    To spatchcock the turkey:

    • Pat dry the turkey with a paper towel.

    • Set the turkey breast side down on a baking sheet with a wire rack. Using very sharp kitchen shears, cut along the backbone from the tail to the neck. Cut along each side until it is removed. Discard the backbone or save it to make a stock.

    • Flip the turkey over and use your hands to press firmly to flatten the ribs. Make sure the turkey is completely flat and put the thighs out on the baking sheet.

    • Rub the turkey generously with the turkey seasoning.

    To Roast the Turkey:

    • Preheat oven to 425 degrees. Bake the turkey for 20 minutes. Reduce oven temperature and cook at 400 degrees for about 1 ½ hours or until the thickest part reaches 165 degrees.

    • Remove turkey from the oven and tent with foil. Let rest for 10-20 minutes. Carve and serve.

    To Smoke the Turkey:

    • Preheat your smoker to 240 degrees F.

    • Place the spatchcocked turkey in the smoker skin side up. Smoke for 4 hours or until the thickest part reaches 165 degrees.

    Serves: 8

    Calories681kcal (34%)Carbohydrates0.1gProtein105g (210%)Fat27g (42%)Saturated Fat7g (35%)Polyunsaturated Fat7gMonounsaturated Fat9gTrans Fat0.3gCholesterol348mg (116%)Sodium541mg (23%)Potassium1084mg (31%)Fiber0.1gSugar0.3gVitamin A273IU (5%)Vitamin C0.003mgCalcium55mg (6%)Iron4mg (22%)

    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 spatchcock turkey, turkey

  • Butter Pie Crust

    Butter Pie Crust

    This Butter Pie Crust is the most tender and flaky crust you’ll ever make! It’s made from just four ingredients and will make the perfect base for all of your pies this holiday season.

    I love a good pie! In fact, it’s one of my favorite desserts. I like ’em every way! Cold, hot, baked, or no-bake, give me a pie and I’ll eat it! This also means I have tons of pie recipes you need to try out! You’ve got to try this classic Chocolate Pie, this “dump everything in a blender and bake” Impossible Pie, and this perfect for any occasion Fresh Strawberry Pie!

    Butter pie crust in a pie pan unbaked.

    All Butter Pie Crust

    I’ve said it before and I’ll say it again, I LOVE PIE! It’s the perfect dessert. And the perfect dessert deserves the PERFECT pie crust, and this butter pie crust is it! It is so simple to whip up, and has a delicious buttery flavor that everyone always compliments. It is perfect for any filling, whether you like your classic pumpkin pie for Thanksgiving or want to try something different, like a German chocolate pie or a strawberry rhubarb. Whatever your filling, this crust is the perfect match!

    This butter pie crust (sometimes called all butter pie crust) is made with only butter, so you won’t have to worry about grabbing shortening. You make it the same way you do a traditional pie crust. I love this recipe because it always gets tons of compliments, and honestly, it’s one of the easiest crusts to make! It is also the perfect kind of crust for a beautiful lattice or double-crusted pie.

    Ingredients

    This pie crust is one of my favorites because it is so simple and only takes 4 ingredients to make a flaky and delicious pie crust. It always perfectly browns on top and has great structure, but still melts in your mouth. You are going to love it! Find the exact measurements below in the recipe card.

    • All-Purpose Flour: Your regular pantry flour will work great! Because this pie crust only has a few simple ingredients, the better quality flour you have, the better it will taste!
    • Salt: Salt brings out all the lovely flavors in this pie crust.
    • Cold Butter: You will want to use unsalted butter since you are already adding salt to the crust. It should be nice and cold, you could even freeze it.
    • Cold Water: The water should actually be ice cold, so drop some ice in the bowl before using it to make sure it’s the right temperature.
    Process photos showing the ingredients being pulsed in a food processor, then rolled out and pressed into a pie pan with a double crust and the cut out of a house.

    Let’s Make the Crust!

    This butter pie crust recipe is so easy! I make it all the time, and every time I do people are asking me for my pie crust recipe. It’s so simple and you will become the pie crust expert after people taste your pies.

    1. Pulse: Using a food processor with the metal blade attachment, pour flour salt and butter cubes in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
    2. Roll: On a floured surface, roll to an 11” circle with a rolling pin, press pie dough into pie plate and trim dough to your liking.
    3. Refrigerate: Prick bottom and sides with a fork or toothpick and chill in refrigerator until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
    4. Bake: If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
    5. Blind Bake: If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.

    Tips for Making Butter Pie Crust

    This crust is easy peasy! You are going to love this recipe, and it will definitely become your go-to pie crust. I use it every year and can’t believe it took me this long to share it with you! Here are some tips I’ve learned over the years that will make you an instant pro.

    • Blending the Dough: Don’t overwork this dough or it will become tough and not flaky once baked. You also will run the risk of getting the butter too warm, which means the fat in the butter won’t have a chance to make the crust flaky like you want it. It is so important that the butter stays cold and crumbly! Make sure you touch the dough as little as possible with your hands, since your hands are warm and will melt the dough quickly.
    • Keep It Cool: The dough should be kept as cool as possible, I recommend refrigerating after lining the pan with the dough before baking. This will ensure you get a flaky pie crust! It will also help the pie crust stay in shape without shrinking or expanding.
    • Making Pie Crust Without a Food Processor: People have been doing it forever! And every once in a while, I love doing it too. Follow these same instructions, but instead of putting your ingredients in the food processor, you will put them into a large bowl. Use a pastry cutter to cut in the ingredients, it will act like the blades of the food processor.

    Close up of pie crust with hands crimping the edges.

    Storing Homemade Pie Crust

    If you are making this butter pie crust ahead of time, that is a great idea! It will be a great time saver and less dishes to clean on the day of your gathering. Here are some tips to store your pie crust!

    In the Refrigerator: You can store your uncooked pie dough in a ball wrapped in plastic wrap in the refrigerator for up to 3 days. You will want to bake it before the 3 days are up or it may become dry.

    In the Freezer: Store your uncooked pie dough either in a dough ball wrapped in plastic wrap or rolled out and pressed into a tin pie pan and covered. It will last up to 3 months. Allow the crust dough to thaw in the fridge before rolling it out.

    Pie Recipes

    Looking for a great pie recipe? Whether it’s for the holidays or a family gathering, I’ve got all the best recipes for your next party. I love pie, so these recipes are near and dear to my heart. I can’t wait for you to try them!

    Print

    Butter Pie Crust

    This Butter Pie Crust is the most tender and flaky crust you'll ever make! It's made from just four ingredients and will make the perfect base for all of your pies this holiday season.
    Course Dessert
    Cuisine American
    Keyword butter pie crust, homemade pie crust
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 1 crust
    Calories 614kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/3 cups all-purpose flour
    • ½ teaspoon salt
    • 1 stick unsalted butter chilled and cut into 8 pieces
    • ¼ cup ice water

    Instructions

    • Using a food processor with the metal blade attachment, pour flour salt and butter in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
    • On a floured surface, roll to an 11” circle, press into pie pan and trim dough to your liking.
    • Prick bottom and sides with a fork or toothpick and refrigerate until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
    • If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
    • If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.

    Nutrition

    Calories: 614kcal | Carbohydrates: 127g | Protein: 17g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.03g | Cholesterol: 2mg | Sodium: 1169mg | Potassium: 179mg | Fiber: 5g | Sugar: 0.5g | Vitamin A: 25IU | Calcium: 28mg | Iron: 8mg
  • Sweet Potato Bites

    Sweet Potato Bites

    Sweet potato bites are a fun twist on the classic sweet potato casserole. The comforting flavors of sweet potatoes, fluffy marshmallows, and pecans transform into a cute and delicious hand-held bite.

    Everyone will love these sweet potato bites and they will be the best appetizer on the table! So make sure to bring a lot, because they are INCREDIBLE! I love when I find an easy and delicious appetizer to be a crowd-pleaser. Some of my other favorite appetizers to bring to parties are air-fried egg rolls, jalapeño poppers, or this simple little smokies recipe.

    Close up view of sweet potato bites on a large platter with melted marshmallows and a pecan on top.

    What Are Sweet Potato Bites?

    Sweet potato casserole often times make an appearance at Thanksgiving dinner. The unique combination of fork-tender sweet potatoes, melted marshmallows, and pecans on top may sound questionable until you try it! These darling sweet potato bites are a delicious version of the casserole and taste identical. Every single comforting flavor is in one small bite!

    Some sweet potato casseroles have marshmallows, and some use brown sugar or maple syrup. The sweetness compliments the potatoes any way you choose to make them. Here is my popular sweet potato casserole using brown sugar, it really is the best! Another great classic recipe is this sweet potato pie or this easy 3 ingredient candied sweet potatoes recipe.

    Ingredients For The Best Appetizer or Side Dish

    This sweet potato bites recipe is easy and fast and only takes 6 ingredients to make! You will LOVE how small and perfectly they fit your hand. This will be the best appetizer or side dish recipe during the holiday season. I can’t wait for you to make them because everyone will ask for the recipe. It’s a total winner!

    • Sweet Potatoes: Choose sweet potatoes that are the same size and width. This helps the rounds cook evenly.
    • Butter: Melt the butter to help coat the sweet potatoes.
    • Maple Syrup: A little added sweetness is delicious!
    • Ground Cinnamon: I love cinnamon on sweet potatoes.
    • Marshmallows: Cut each marshmallow in half because they will puff up quite large under the broiler.
    • Pecan Halves: Pecan halves make the best finishing touch, but candied pecans would be yummy too!

    How To Make Sweet Potato Bites

    This sweet potato bites recipe is easy to make and takes less than 30 minutes. Simply toss your sweet potatoes in the maple cinnamon butter, then let your oven do all the work! All that’s left is the quick broil of the marshmallow, then a pecan on top to finish the yummy goodness. And there you have it…the best appetizer or side dish at the party. Let’s get cooking!

    1. Preheat Oven/Prepare Pan: Preheat oven to 400°F and grease a baking sheet pan with butter or nonstick spray.
    2. Melt Butter, Maple Syrup, and Cinnamon: In a small microwavable bowl, add the butter, maple syrup, and cinnamon. Microwave until melted for about 30 seconds then stir to combine.
    3. Toss Butter Mixture With Sweet Potato Rounds: Add sweet potato rounds to a large bowl. Then drizzle the melted butter mixture over the potatoes. Toss until evenly coated.
    4. Arrange On Prepared Pan: Place the sweet potato rounds onto the prepared pan and evenly space them.
    5. Bake Potatoes: Bake sweet potatoes for about 20 minutes, or until fork tender.
    6. Remove Sweet Potatoes and Set Oven to Broil: Remove the sweet potatoes from the oven and set the oven to broil.
    7. Add Marshmallows: Top each sweet potato round with a marshmallow half. 
    8. Broil Marshmallows: Broil marshmallow-topped sweet potatoes for 1-2 minutes. The marshmallow will be lightly toasted and melted. Be sure not to burn them. 
    9. Remove Sweet Potatoes and Add Pecans: As soon as the sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow. These bites are best served immediately.
    First photo of potato slices in a large bowl tossed with the butter mixture. Second photo of the potato slices on the prepared baking sheet pan. Third photo of the marshmallows broiling on top of the potato slices. Fourth photo of finished sweet potato bites on the baking sheet pan.

    Variations

    Feel free to adjust this sweet potato bite recipe to your liking! You can also add additional flavors or switch out the nuts! It would be fun to make them into savory bites as well. Here are a few tips and tricks to make these bites just the way you want them! They really are the best!

    • Add Different Nuts: If you’re not a fan of pecans, swap them out for other nuts. You can also omit them entirely. Walnuts or almonds are always a great choice! I also love making this recipe with cinnamon sugar candied almonds.
    • Adding Brown Sugar: If you don’t love marshmallows, use brown sugar instead. It caramelizes perfectly, leaving the potato glazed and golden. The sweetness of these bites reminds me of a sweet potato pie!
    • Change Up the Spices: Add a pinch of pumpkin pie spice to the butter mixture. It gives it a flavor fit for fall.
    • Add Some Bacon: Bacon is the best addition to an appetizer! Salty bacon pieces would be delicious on the sweet bites. Place a small piece of cooked bacon under the marshmallow before broiling. Or sprinkle cooked bacon pieces on top of the melted marshmallows.

    Top view of sweet potato bites on a large platter with melted marshmallows and a pecan on top. Pecans are scatted on the counter next to the platter.

    How to Pick Sweet Potatoes

    For this recipe to be a success, you need to know how to start with the best ingredients! The perfect sweet potatoes will help make this sweet potato bites recipe the best! In case you haven’t picked out sweet potatoes before, here are some helpful hints! Sweet potatoes are so versatile. So, once you know how to pick them, you can use them for many recipes. Here are my easy tips!

    • Texture: Look for a sweet potato that is smooth and firm. You don’t want it to have any cuts or cracks in it! 
    • Color: A sweet potato with classic delicious taste is going to be red or orange in color.
    • Size: For this recipe, choose medium-sized potatoes. They can’t be too large because they are meant to be bite-sized. Also, pick sweet potatoes that are uniform in size. This helps the bites be the same size.

    Storing Leftovers

    I can promise, there will not be many left overs for you to snack on the following day! They are the first appetizer to go and are best right out of the oven. But if there are leftovers, just store them for later. Here are my easy tips!

    • In the Refrigerator: Once cooled, place leftover sweet potato bites in an airtight container. Store in the refrigerator for up to 5 days.
    • To Reheat: Reheat leftovers in the microwave for about 30 seconds and enjoy! You can also reheat them in the oven. Preheat your oven to 350 degrees. Simply place them on a cookie sheet. Bake until warmed through for about 5 minutes and enjoy!

    Close up view of a hand holding a sweet potato bite with the platter in the background.

    More Delicious Holiday Appetizers

    Holiday appetizers just might be my favorite part of any party! They can be sweet or savory and I have a lot of them for you to choose from! My sweet potato bites are amazing, but I have a lot of great holiday appetizer recipes. I have gone through and picked some of my tired and true favorites! Try them all or pick one for your next gathering. You will love these!

    Print

    Sweet Potato Bites

    Sweet potato bites are a fun twist on the classic sweet potato casserole. The comforting flavors of sweet potatoes, fluffy marshmallows, and pecans transform into a cute and delicious hand-held bite.
    Course Appetizer
    Keyword sweet potato bites
    Prep Time 10 minutes
    Cook Time 20 minutes
    Total Time 30 minutes
    Servings 24
    Calories 50kcal
    Author Alyssa Rivers

    Ingredients

    • 2 sweet potatoes, or yams (peeled and sliced into 1/4-inch rounds)
    • 2 tablespoons butter
    • 2 tablespoons maple syrup
    • 1/2 teaspoon ground cinnamon
    • 12 large marshmallows, halved (kitchen shears work great)
    • 24 pecans, or candied pecan halves

    Instructions

    • Preheat oven to 400°F and grease a sheet pan with nonstick cooking spray.
    • In a small microwavable bowl, add the butter, maple syrup, and ground cinnamon. Microwave until melted for about 30 seconds then stir to combine.
    • Add sweet potato rounds to a large bowl and drizzle the melted butter mixture over the potatoes. Toss until evenly coated.
    • Place the sweet potato rounds onto the prepared pan and evenly space them.
    • Bake sweet potatoes for about 20 minutes, or until fork tender.
    • Remove the sweet potatoes from the oven and set the oven to broil.
    • Top each sweet potato round with a marshmallow half.
    • Broil marshmallow-topped sweet potatoes for 1-2 minutes until lightly toasted making sure not to burn.
    • As soon as sweet potatoes come out of the oven, press a pecan half into the top of the marshmallow and serve immediately.

    Nutrition

    Serving: 1sweet potato bite | Calories: 50kcal | Carbohydrates: 8g | Protein: 0.5g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 3mg | Sodium: 13mg | Potassium: 74mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2702IU | Vitamin C: 0.5mg | Calcium: 9mg | Iron: 0.2mg