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  • Cheesecake Cookies

    Cheesecake Cookies

    These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!

    I love a good cookie, especially one that I can use all year round and for any occasion! I haven’t found a cookie that I don’t like yet, and I intend to keep it that way! For some more delicious cookie recipes that your family will go crazy over, try out these classic Oatmeal Chocolate Chip Cookies, these delicious Texas Sheet Cake Cookies or my personal favorite, these Butter Pecan Cookies!

    The top view of cheesecake cookies on some parchment paper.

    What are Cheesecake Cookies?

    The name describes them perfectly! I love cheesecake, and I love cookies. If you combine your favorite soft and delicious cookie with the creamy cheesecake filling we all love… Well, that is precisely what this cookie is! It’s the best of both worlds, and my mouth waters just thinking about it!

    Not only do these cheesecake cookies taste insanely delicious, but they are easy to make! The recipe uses pantry staple ingredients, so all that you need fresh from the store is some berries of your choice. I love the combination of blueberries and raspberries but feel free to add on top whatever you love! These cookies are great to make festive for any occasion.

    Ingredients in Cheesecake Cookies

    As I said before, these cookies use simple, pantry staple ingredients, which only means one thing… You should have all of the ingredients on hand to make these whenever you want! Check out the recipe card at the bottom of the post for exact ingredient measurements.

    Cookie Ingredients

    • Butter: I used unsalted butter that is at room temperature for this recipe.
    • Granulated Sugar: This sweetens the cookies right up and goes great with the tangy cream cheese filling.
    • Brown Sugar: I love the deep and delicious flavor that brown sugar brings to this recipe.
    • Vanilla Extract: Adding a splash of vanilla extract adds a subtle but delicious flavor.
    • Salt: The salt enhances all of the flavors in the cookie.
    • Eggs: I always use large eggs when I am baking.
    • Flour: I used all-purpose flour in these cheesecake cookies.
    • Baking Soda: This helps the cookies stay soft and not go flat.

    Cheesecake Filling

    • Cream Cheese: Let your cream cheese sit out and come to room temperature before making the filling.
    • Egg Whites: This helps keep the integrity of the color and also helps maintain a creamy texture.
    • Vanilla Extract: This adds a splash of flavoring.
    • Powdered Sugar: The sweet sugar dissolves and sweetens up the tangy cream cheese for these cheesecake cookies.

    Toppings

    • Berries: I love using blueberries and raspberries, but you could put on any toppings that you love and they will go great with these cookies.
    4 pictures showing the process of mixing the cookie dough in a mixer, adding them to a baking sheeting and topping them with a cream cheese mixture.

    How to Make Cheesecake Cookies

    Get ready to make a super easy dessert that is sure to impress your guests! This is an elegant cookie, and once you top it with some fresh berries, it will be fit to serve for any occasion!

    Prepare Dough

    1. Prep: Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
    2. Mix, Scrape, Mix: In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
    3. Sift and Whisk: Sift together your flour and baking soda in a separate large bowl. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
    4. Scoop and Chill: Scoop your cheesecake cookie dough onto your prepared baking sheets, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.

    Fill Cookies and Bake

    1. Whip Filling: In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
    2. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. 
    3. Fill Cookies: When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cheesecake cookie so it’s not just a mound of filling.
    4. Bake: Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
    5. Cool on Rack: Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.
    A zoomed in shot of a cheesecake cookie topped with blueberries and raspberries.

    Variations

    Just like all cookies and cheesecakes, there are so many different variations and kinds that you can make! Change up the flavors, add different toppings and make these cookies everything you want them to be!

    • Flavors: Instead of vanilla, add a different flavor of extract to either the filling or the cookie itself. I always love lemon, orange, or almond, but the possibilities are endless.
    • Drizzle: Go ahead and drizzle your favorite sauce across the top! You can never go wrong with chocolate sauce, raspberry sauce, or even some delicious caramel sauce!
    • Toppings: Using fresh berries is a classic cheesecake topping but try out some m&m’s, sprinkles, mini chocolate chips, white chocolate chips, dried fruit, or some nuts!

    A hand holding a cookie with a bite taken out of it.

    How to Store Leftovers

    You may just want to double the batch on these cookies… they are that good! They store well as leftovers, so you can make them ahead of time and enjoy them all week.

    In the Refrigerator: Once your cookies have cooled, then you can place them in an airtight container and store them in your fridge. They will last for about four days.

    More Delicious Cheesecake Recipes

    Who says that cheesecake can’t be used in cookies, brownies and other desserts. If you know me, then you know that I LOVE anything cheesecake. And I mean anything! Check out these other delicious cheesecake desserts.

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    Cheesecake Cookies

    These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one! 
    Course Dessert
    Cuisine American
    Keyword cheesecake cookie recipe, cheesecake cookies
    Prep Time 45 minutes
    Cook Time 15 minutes
    Total Time 1 hour
    Servings 24 cookies
    Calories 196kcal
    Author Alyssa Rivers

    Ingredients

    Cookie Ingredients

    • ¾ cup unsalted butter room temperature
    • ⅓ cup granulated sugar
    • ¾ cup packed brown sugar
    • 2 teaspoons vanilla extract
    • 1 ½ teaspoons salt
    • 2 large eggs
    • 2 ½ cups all purpose flour
    • ½ teaspoon baking soda

    Cheesecake Filling

    • 10 ounces cream cheese room temperature
    • 1 egg white
    • 1 teaspoon vanilla extract
    • ⅓ cup powdered sugar

    Toppings

    • blueberries
    • raspberries

    Instructions

    • Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
    • In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
    • In a separate bowl, sift together your flour and baking soda. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
    • In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
    • Scoop your cookie dough onto your prepared pans, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
    • Preheat your oven to 350 degrees Fahrenheit.
    • When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cookie, so it’s not just a mound of filling.
    • Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
    • Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.

    Nutrition

    Calories: 196kcal | Carbohydrates: 23g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 41mg | Sodium: 216mg | Potassium: 61mg | Fiber: 1g | Sugar: 12g | Vitamin A: 361IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg
  • Breakfast Charcuterie Board

    Breakfast Charcuterie Board

    Wake up your family or guests to the world’s CUTEST breakfast charcuterie board! Filled with everyone’s favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.

    Berries, bananas, syrups, and all your favorite breakfast toppings in one place! It will be hard not to have a little bit of everything, but that’s the best part of a charcuterie board. If you want to serve this board with some savory breakfast recipes I have you covered! Try my breakfast casserole, these amazing scrambled eggs, and of course don’t forget the bacon!

    Overhead view of the breakfast charcuterie board with fruit scattered next to the board.

    The Cutest Breakfast Charcuterie

    Morning time is made SWEETER with the adorable arrangement of this breakfast charcuterie board. Beautifully bursting with colors and textures, it’s almost too pretty to eat, but I promise your guests will find it irresistible.

    It’s easy to buy store-bought ingredients, but this breakfast charcuterie board is best with fresh hot pancakes and waffles right off the griddle! It makes waking up extra special when your family tastes the homemade goodness! Make a batch of my Grandma’s pancakes, these Belgian waffles, and serve them with the most amazing homemade syrup EVER!

    First Comes the Pancakes, Waffles, and Bagels

    The ideas that I came up with for this breakfast charcuterie board are not where it ends! Anything you love to eat for breakfast can go on your board, but I chose to do traditional pancakes and waffles. Just remember that when you serve mini-sized items, the crowd goes wild because it’s so irresistible! Use 1 tablespoon of pancake batter to make mini pancakes.

    Toppings For a Breakfast Charcuterie Board

    The toppings are the best part of this breakfast charcuterie board! There are so many ideas for toppings and I switch them up every time. Kids and adults love to choose their own toppings for their pancakes and waffles. All the sweet toppings in one place…your guests will want to try them ALL! It’s so fun to see what everyone chooses and they’ll keep coming back for more.

    • White Chocolate Chips
    • Semi-Sweet Chocolate Chips
    • Cookie or Biscoff Butter
    • Nutella
    • Whipped Cream
    • Maple Syrup

    More Ideas for Toppings

    The great thing about pancakes and waffles is that you can serve them with lots of toppings. The toppings just make them taste even better! Here are a few more ideas that will go perfectly on this breakfast charcuterie board.

    • Nuts: Walnuts or pecans are a delicious sweet and salty treat on pancakes and add great texture.
    • Cream Cheese: Strawberry cream cheese for the bagels would be yummy on your breakfast board.
    • Syrups: Try adding caramel syrup or coconut syrup to your breakfast board because it adds variety.
    • Jams: Spread a fruity jam like peach or raspberry on top of your pancakes.
    • Peanut Butter: Add some peanut butter to spread on pancakes or melt and drizzle on waffles…MMMM!

    Add Fresh Fruit For Breakfast

    I especially like to add fresh fruit to a breakfast charcuterie board because it’s healthy and nutritious. It’s nice to have some juicy, fresh fruit first thing in the morning. I love adding nutritious fruit because breakfast is the most important meal of the day! The strawberries are always the first to go, so make sure you have extra!

    • Bananas
    • Blackberries
    • Blueberries
    • Strawberries
    • Raspberries
    Close up view of pancakes, waffles, and bagels on the breakfast charcuterie board. Colorful fruit and Nutella are scattered around the pancakes.

    Steps to Putting Together Your Charcuterie Board

    Soon, you will be making charcuterie boards for every occasion! The easiest way to put together a breakfast charcuterie board is to follow these few easy steps! They are so much fun and the possibilities are endless. Check out my additional ideas throughout this post and get started! It’s so pretty and the very best way to start your morning off right!

    1. Arrange Pancakes, Waffles, and Bagels: On a large wooden board, add the pancakes, waffles, and bagels.
    2. Add Bowls of Toppings: Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
    3. Add Chocolate Chips and Butter: Then, scatter the piles of chocolate chips and pads of butter.
    4. Fill In Spaces With Fruit: Fill in the empty spaces with the fruit because the added color is beautiful on the board.
    Close up of whipped cream, Nutella, and fruit.

    Make it Your Own!

    Like I said before, the best part about a breakfast charcuterie is that you make it your own! Here are some more ideas that you could use to make it fun and creative. I love to give it a theme or make it for the holidays because it’s always great for parties. I also like to serve it when I have company in town.

    • Use Shapes: I love using cookie cutters to make different shapes out of the pancakes. Cut out fruit shapes if you use oranges or pineapples on your board. I like to display the fruit in fun shapes to make it visually beautiful and fun!
    • Make it Seasonal: Serve this breakfast board all year long! Create a winter or summer breakfast board and serve seasonal ingredients. It’s also fun to decorate your board to go along with the season. I like to sprinkle the board with powdered sugar for a Christmas breakfast charcuterie. Kids LOVE it!
    • Give it a Theme: A breakfast charcuterie for any holiday or get-together is fun! Serve Mexican breakfast items for Cinco De Mayo. Or do a red, white, and blue theme for the Fourth of July.
    • More Than Just a Breakfast: Breakfast food is a favorite all day long! This breakfast charcuterie board would be perfect for brunch. It’s also delicious to serve as a dessert or even at dinnertime. I made it for a girl’s night and it was everyone’s FAVORITE!
    • Make It Savory: Add meats, cheeses, or eggs to your breakfast board. It’s great to add protein because it gives your guests options!

    Close up view of Nutella being spread on a waffle with the board of ingredients in the background.

    More Breakfast Charcuterie Board Ideas

    The possibilities and ideas are endless for your breakfast charcuterie.  You could serve French pastries, an assortment of breads, mini omelets, or yogurt items.  I even love the idea of a breakfast toast charcuterie board. Here are some more great ideas to get the ball rolling.

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    Breakfast Charcuterie Board

    Wake up your family or guests to the world's CUTEST breakfast charcuterie board! Filled with everyone's favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.
    Course Breakfast
    Cuisine American
    Keyword breakfast charcuterie, charcuterie board
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 15
    Calories 115kcal
    Author Alyssa Rivers

    Ingredients

    Toppings:

    • White Chocolate Chips
    • Semi Sweet Chocolate Chips
    • Cookie Butter
    • Nutella
    • Whipped Cream
    • Maple Syrup

    Fruit:

    • Bananas
    • Blackberries
    • Blueberries
    • Strawberries
    • Raspberries

    Instructions

    • On a large wooden board, add the pancakes, waffles, and bagels.
    • Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
    • Next, scatter the piles of chocolate chips and pads of butter.
    • Fill in the empty spaces with the fruit.

    Nutrition

    Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 2mg | Sodium: 17mg | Potassium: 150mg | Fiber: 2g | Sugar: 12g | Vitamin A: 43IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg
  • Powdered Sugar Glaze

    Powdered Sugar Glaze

    Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!

    I love baking! And who doesn’t love a baked good with a topping? I know my favorite part of a cake is the frosting or the filling, which is why I absolutely love making this powdered sugar glaze for the top of my blueberry lemon pound cake, this gooey and delicious monkey bread, or this fun and different banana coffee cake.

    Powdered sugar glaze on a spoon and in a glass bowl.

    Powdered Sugar Glaze Recipe

    If you are looking for an easy way to add sweetness and flavor to your desserts, you’ve come to the right recipe! Powdered sugar glaze takes minutes to whip up, and this glossy topping goes great with so many things. I’ve definitely made a few lemon pound cakes in my time, and they just wouldn’t be the same without this sugary glaze. It has a powdered sugar base which is what makes it so sweet and smooth. You can add a little orange juice as well to give it more flavor.

    You can use it on top of lots of things! This glaze is perfect for homemade doughnuts or apple fritters, both are easy to make and so delicious! I prefer cream cheese frosting on my cinnamon rolls, but this glaze is great for pouring on top of them too! Whether you put it on a bundt cake, cookies, or muffins, you’ll love this easy icing!

    Ingredients

    This powdered sugar glaze is so simple and made from ingredients you already have on hand. It literally takes minutes to put together and you’ll be so glad you know how to make it. It’s a great one to have in your recipe book! You can find exact measurements below in the recipe card.

    • Powdered Sugar: This is a must! It’s the base of this glaze and because the sugar is so fine, it will melt and blend together to make a silky and shiny glaze.
    • Whole Milk: Whole milk makes this glaze so tasty, and helps everything come together smoothly.
    • Clear Vanilla Extract or Almond Extract: If you use a dark colored extract, it will make the glaze off-white. If you want it to be beautifully white, you will need to get a clear extract. If you can’t find it at your local grocery store, you can find it on Amazon!
    Ingredients to make the glaze in glass bowls.

    How to Make Powdered Sugar Glaze

    Powdered sugar glaze is so simple, you can’t get it wrong! You can adjust your glaze by adding more or less powdered sugar until it is the consistency you want it.

    1. Add Ingredients: In a medium-sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
    2. Whisk: Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.
    Powdered sugar in a glass bowl with milk and vanilla extract, and then it all whisked together.

    How to Make Glaze Without Powdered Sugar

    Usually, powdered sugar has corn or potato starch in it to keep it from getting clumpy and sticking together. Some people with allergies may not be able to eat powdered sugar. This tip is for you! You can still make a delicious glaze with a substitute.

    • Use Granulated Sugar: You will have to heat it over the stove to get the bigger granules of sugar to melt, but it still makes a great glaze! You will need a little flour to help it thicken up, and some people add some butter as well.
    • Use Brown Sugar: You can use brown sugar instead of powdered sugar. Instead of heating it over the stove to get it to melt, you can actually blend it in the blender! Once it’s really fine, then you can add it to a bowl with the milk and vanilla and whisk until smooth.

    Powdered sugar glaze being drizzled on top of monkey bread.

    Storing Leftover Glaze

    You can store your leftover powdered sugar glaze for days to come using these simple tips!

    On the Counter: Whether it is atop of a baked good or stored on it’s own, you can keep it in an airtight container on the counter for up to 3 days. You can keep it longer for that, but it really is best fresh and I recommend making a fresh batch when you need it.

    Yummy Desserts

    If this recipe has you thinking about all of the delicious desserts you need to make, I want to share a few more of my very favorites! They are perfectly sweet and always hit the spot. You’ll want to try these out!

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    Powdered Sugar Glaze

    Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!
    Course Dessert
    Cuisine American
    Keyword powdered sugar glaze
    Prep Time 5 minutes
    Cook Time 0 minutes
    Total Time 5 minutes
    Servings 8
    Calories 122kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups powdered sugar
    • 3-4 tablespoons whole milk
    • 1 teaspoon clear vanilla extract, or almond extract

    Instructions

    • In a medium sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
    • Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thick then add more liquid one teaspoon at a time.

    Nutrition

    Serving: 2tablespoons | Calories: 122kcal | Carbohydrates: 30g | Protein: 0.2g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 1mg | Sodium: 3mg | Potassium: 10mg | Sugar: 30g | Vitamin A: 9IU | Calcium: 7mg | Iron: 0.02mg
  • Gluten-Free Almond Flour Pie Crust

    Gluten-Free Almond Flour Pie Crust

    Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!

    The best pies start at the crust. I love making my own from scratch because one, it’s a lot easier than you’d think, and two, they taste a million times better! This holiday season, try my grandma’s perfect pie crust and check out this guide to blind baking to ensure your pies turn out perfectly!

    Top-down view of a baked gluten-free pie crust.

    The Best Gluten-Free Pie Crust Recipe

    Pie is one of the best things about Thanksgiving, and you should be able to enjoy it even if you have a gluten-free diet! This gluten-free pie crust gives you the best of both worlds. It’s still golden brown and buttery, but made with almond flour to make it diet-friendly! And for those of you looking for something keto as well, consider this your lucky day. Almond flour is naturally low-carb!

    This gluten-free pie crust is super easy to make. And did I mention you only need 4 simple ingredients to whip it up? It’s the answer to all of your Thanksgiving baking needs! This crust is so buttery and flaky and a must-make for the holidays. You may even like it more than a traditional crust! Use it with your favorite pie recipe, you won’t be able to get enough.

    Ingredients You’ll Need

    I mean, does it get any simpler than this? As long as you’ve got some almond flour, the rest of the ingredients needed to make this gluten-free crust are probably in your pantry right now! Note: all measurements can be found below in the recipe card.

    • Almond Flour: Be sure to use almond flour and not almond meal. They have a different consistency. Also, the finer the flour the better! I used ultra-fine almond flour so that my crust turned out lump-free.
    • Salt: You just need a pinch to keep your pie crust from tasting bland.
    • Butter: Since we add salt separately, I used unsalted butter here.
    • Large Egg: One large egg helps to bind all of the ingredients together!

    How to Make a Gluten-Free Pie Crust

    It only takes 45 minutes from start to finish! This easy gluten free almond flour pie crust recipe is definitely one to keep on hand. It’s so easy but turns out perfectly every time. Gluten sensitivity or not, this is something that the whole family will be able to enjoy.

    Preparing the Dough

    1. Prepare Pie Dish, Preheat Oven: Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
    2. Combine Ingredients: In a large bowl mix your dry ingredients- almond flour and salt. Then add in your melted butter and egg. With a hand mixer, mix all the ingredients together. Once it has all come together knead the mixture by hand a bit to bring it all into a big ball.
    3. Roll Out: Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
    4. Add to Pan: Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
    5. Shape: It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.

    Baking

    1. Bake: Poke around the bottom of your gluten-free pie crust with a fork, and bake for 15-20 minutes with a crust shield covering the edges. Crust should be a golden color when done.
    2. Par-Bake if Needed: If you are filling the pie with a filling that needs to be baked in the crust, par-bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.

    Do I Need to Use Pie Weights?

    Almond flour is a bit more dense than regular flour, so it tends to hold its shape better. Using pie weights is optional! If you want your gluten-free pie crust to be as perfect as possible, you can use pie weights, uncooked rice, or dried beans in the bottom to keep it from rising or cracking while it bakes.

    Pie Recipes to Try

    Now that you have this delicious gluten free pie crust ready to go, all you have to do is add a tasty filling! This gluten-free pie crust works great for both cream and fruit pies. Here are a few of my favorite recipes to follow if you need some Thanksgiving dessert inspiration! Find more of my favorite pie recipes here.

    Tips for Making Your Pie Crust

    From baking tips to substitutions, here are a few ways to perfect your gluten-free pie crust. It’s so flaky, buttery, and delicious! You’re going to absolutely love it!

    • Use as a Single-Crust: This crust works best as a bottom crust. I recommend using this with a pie that won’t require a crust on the top. (Coconut cream pie, I’m looking at you!)
    • Make it Dairy-Free: You can replace the butter with coconut oil for a dairy-free option.
    • Add Sweetness: If you want to sweeten this pie crust you can add 1 tablespoon of sugar, or a sugar replacement.
    • Use a Food Processor: Instead of a hand mixer, you can use a food processor to achieve a nice, fine crumb. This blends all the ingredients together easily.

    4-photo collage of pie dough ingredients being mixed together, rolled out, and added to a pie dish.

    How Long Does a Gluten-Free Pie Crust Last?

    Good news is, this pie crust is great for making ahead! Whipping it up beforehand is great for alleviating some pressure on Turkey Day.

    • In the Refrigerator: Store covered with plastic wrap for up to 1 week.
    • In the Freezer: Store wrapped in plastic wrap or in an airtight bag or container for up to 3 months.

    More Delicious Pie Recipes

    Thanksgiving is almost here! If you haven’t solidified your dessert menu yet, here are a few last-minute ideas! They’re so delicious, make sure to save a piece for yourself before they get devoured by your friends and family!

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    Gluten Free Almond Flour Pie Crust

    Not only is this gluten-free pie crust buttery and delicious, but it only takes 4 simple ingredients to make! It’s also keto-friendly, making it the perfect diet-conscious choice for Thanksgiving!
    Course Dessert
    Cuisine American
    Keyword gluten free almond flour pie crust, gluten free pie crust, gluten-free pie crust recipe
    Prep Time 20 minutes
    Cook Time 25 minutes
    Total Time 45 minutes
    Servings 1 crust
    Calories 1735kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups almond flour
    • ½ teaspoon salt
    • ¼ cup unsalted butter melted
    • 1 large egg lightly beaten

    Instructions

    • Lightly grease a pie pan with cooking spray or butter and set aside. Preheat your oven to 350℉.
    • In a large bowl mix your almond flour and salt. Add in your melted butter and egg, with a hand mixer, mix all the ingredients together. Once it has all come together knead it by hand a bit to bring it all into a big ball.
    • Lay one sheet of parchment on a flat surface and place the dough on top, press flat and lay another sheet on top and roll dough out into a circle that will fit your pie pan.
    • Remove the top sheet and place the dough in the pie pan, dough side down. Once you have it centered on the pie pan, remove the other sheet of wax paper.
    • It is normal for your crust to fall apart at this step, this is when you will press the dough into the pan evenly until all the pan is covered. At this point you can make a decorative border.
    • Poke around the bottom of the crust with a fork, and bake for 15-20 minutes with a crust shield on covering the edges. Crust should be a golden color when done.
    • If you are filling the pie with a filling that needs to be baked in the crust, par bake the crust for about 10 minutes, then remove the crust from the oven, fill and bake according to the filling’s instructions.

    Nutrition

    Calories: 1735kcal | Carbohydrates: 48g | Protein: 54g | Fat: 161g | Saturated Fat: 38g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 2g | Cholesterol: 286mg | Sodium: 1231mg | Potassium: 75mg | Fiber: 24g | Sugar: 8g | Vitamin A: 1656IU | Calcium: 509mg | Iron: 9mg
  • Turkey Seasoning

    Turkey Seasoning

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

    Look no further for the BEST turkey seasoning recipe you will ever make! The combination of herbs and spices in this rub will flavor your turkey to perfection and it will be your go-to turkey rub.

    All the classic herbs and spices of Thanksgiving dinner are packed into one perfect blend for your bird! Your turkey will take on the most amazing flavors. I love adding flavorful seasonings to make any meat or poultry taste incredible. Try this baked chicken, this delicious chicken recipe, or my favorite air fryer pork chops for tasty seasoned meat.

    Top view of turkey seasoning in a small white bowl with a wooden spoon inside and tan kitchen towel next to the bowl.

    Turkey Rub

    This turkey rub is a combination of aromatic dried herbs and savory spices. I love the blend of thyme, rosemary, and sage because they are all meant to be together on a turkey. There is just something about their complementary flavors that make Thanksgiving turkey magic!

    Rubbing these flavors into your turkey will guarantee the tastiest bird your guests will ever have. I guarantee that you will always be asked to be in charge of the turkey after everyone tastes this dry rub. And if you’re asked to be in charge of the turkey, you can make the meal complete with my Grandma’s stuffing, my Dad’s potatoes, and these easy 1-hour rolls!

    Turkey Seasoning Ingredients

    The best part about this turkey seasoning rub is that you most likely have all the herbs in your cupboard! These delicious herbs and spices are the perfect combination to enhance the flavors of your turkey. You will LOVE the taste of your turkey and this will be your go-to rub recipe for every turkey you cook.

    • Dried Thyme: The distinct flavor of thyme is perfect for turkey.
    • Dried Rosemary: Aromatic and delicious on poultry.
    • Dried Sage: Sage is a wonderful compliment to the rub.
    • Dried Parsley: Parsley is a perfect herb for the turkey.
    • Paprika: I love the subtle smokiness the paprika adds!
    • Kosher Salt: Kosher salt is my favorite for enhancing seasoning flavors.
    • Cracked Black Pepper: Always cracked black pepper!
    • Garlic Powder: Everything tastes better with the flavor of garlic.
    • Onion Powder: Onion powder is a perfect spice in this seasoning.

    How to Make the Best Seasoning For Turkey

    Making this turkey seasoning is the easiest part of your Thanksgiving dinner! It only takes 5 minutes to put it together, and you will love how fast it is. The best part is that you can make this dry rub ahead of time because it will be ready to go when you need it. Anything that you can make before Thanksgiving day is a win in my book!

    1. Combine Ingredients: Place all of the ingredients into a bowl and whisk to combine.
    2. Rub: Rub the entire seasoning mix all over a 10-13 pound turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.
    3. Store: If you aren’t using it right away, store it in a sealed container for up to 2 months.
    First process photo is the dried herbs and seasonings on a plate. Second photo is the ingredients in a bowl being whisked together. Third photo is a close up view of a spoon lifting out a spoonful of seasoning.

    Tips and Variations

    Homemade seasonings are my very favorite because you have complete control over your end result! You can change up the heat level, add additional flavor, or even double the recipe so that you always have some on hand. Here are a few ideas on how to change things up with this turkey seasoning. 

    • Make Ahead: I like to make this turkey rub a couple of weeks before Thanksgiving so that it’s ready to go! It’s great to make a big batch of seasoning because you have it on hand anytime you need to season poultry, meat, or fish.
    • How Much Seasoning To Use: This recipe makes about ⅓ cup and is good to rub over an entire 10-14 pound turkey.
    • Use Dried Herbs, Not Fresh: Dried herbs in your spice rack have a much longer shelf life than using fresh herbs. Fresh herbs tend to have a higher moisture content and can lead to spoiling and growing mold early on.
    • Less salt: If you find it a tad too salty, then reduce the salt a little bit at a time. Kosher salt is best because you can control the salt flavor better than table salt.
    • Make it Spicy:  Add some spice to your seasoning with a little cayenne pepper or chili powder.
    • Make it a Little Sweet: Try adding 1 tablespoon of brown sugar to the rub. It adds a touch of sweetness and caramelizes a bit.

    Top view of turkey seasoning in a small white bowl with a wooden spoon and tan kitchen towel next to the bowl.

    How To Store Turkey Seasoning

    This homemade turkey rub is a custom blend of seasonings for your Thanksgiving turkey. Once you make this at home and see how delicious it is, you will never buy turkey seasoning at the store again! Homemade seasonings are the best because the herbs are fresher and you can customize the flavors.

    • In a Sealed Container: Once you have mixed your ingredients together then store the seasoning in an airtight container. Keep in a cool, dark place then store for up to 2 months.

    Close up view of a wooden spoon lifting out a spoonful of seasoning. A tan kitchen towel is next to the bowl.

    Butter or Oil the Turkey First

    Turkey is always better with the addition of butter or oil because it makes the skin golden and crisp! Although it’s not necessary, feel free to rub butter or olive oil all over your turkey before adding the turkey seasoning. The extra fat from the butter or oil helps make the turkey tender and rich in flavor. Then generously rub your turkey seasoning all over the turkey and you’re set!

    • Unsalted Butter: I like to use unsalted butter so that I can control the sodium.
    • Olive Oil: Extra virgin olive oil has the best flavor but you can use any oil you would like.

    More Of My Favorite Seasonings To Try

    Seasonings are so versatile and I always have them on hand to make my dishes taste amazing!  I love that you can add seasoning to meat, fish, vegetables, dips, and so much more. Here are some of my favorite homemade seasonings that I can’t wait for you to try!

    • Place all of the ingredients into a bowl and whisk to combine.

    • Rub the seasoning all over the turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.

    • If you aren’t using it right away, store it in a sealed container for up to 2 months.

    Serves: 1

    Calories38kcal (2%)Carbohydrates8g (3%)Protein2g (4%)Fat1g (2%)Saturated Fat0.2g (1%)Polyunsaturated Fat0.3gMonounsaturated Fat0.1gSodium6982mg (291%)Potassium174mg (5%)Fiber3g (12%)Sugar0.4gVitamin A1209IU (24%)Vitamin C7mg (8%)Calcium73mg (7%)Iron2mg (11%)

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

    Course Seasoning

    Cuisine American

    Keyword thanksgiving, turkey seasoning

  • Peppermint Meringue Lollipops

    Peppermint Meringue Lollipops

    Peppermint Meringue Lollipops are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest dessert to grace your holiday table and are so fun to make with family and friends!

    I love fun and unique desserts. It’s not often that I make the same dessert twice around the holidays, but sometimes I just can’t NOT make my absolute favorites. Every year, you will find me making Cherry Pie Bars, these chewy and soft Cream Cheese Snickerdoodles, and my famous Pumpkin Pie recipe.

    Peppermint meringue lollipops in a cup with red ornaments and green branches.

    Peppermint Meringue Lollipops

    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 lollipops, and bake them in the oven. When you bite into the lollipop, a nice peppermint flavor fills your mouth! The meringue is crunchy on the outside, and then melts into a soft and chewy dessert. It’s so fun to eat!

    These peppermint meringue lollipops would go so great with a nice cup of hot chocolate! They would also be fun as a centerpiece on your holiday dessert table or on a Christmas charcuterie board. They really are a fun treat to make with kids because watching the egg whites turn from liquid to foam is so cool. And piping them into different designs would be so fun to do together!

    Ingredients

    You will need a few simple ingredients to make these peppermint meringue lollipops. They are mostly egg whites, so get ready to use lots of eggs! Maybe you could make some creme brulee to use up all of those egg yolks! You can find exact measurements below in the recipe card.

    • Granulated Sugar: Your regular sugar pantry will work great!
    • Egg Whites: You will want to separate your egg yolks from whites. You can’t let any part of an egg yolk into your mixture or your meringue won’t turn out!
    • Lemon Juice: Fresh lemon juice is always best, but bottled will work.
    • Salt: A little salt will bring out all of the sweet flavors in this dessert.
    • Vanilla Extract: Vanilla extract adds a little flavor and also helps to bring out the sweet flavors in the meringue.
    • Peppermint Extract: This is where the peppermint flavor will come from!
    • Red Gel Food Coloring: A little red food coloring is how you will get the stripes of red to make the candy cane design.
    • Paper Straws: This is how you will hold your lollipops of course!
    Process photos showing the egg whites in a bowl, the egg whites whipped to a stiff peak, the piping bag with food coloring in it, and the meringue piped onto the straws.

    Peppermint Meringue Lollipop Recipe

    Don’t be intimidated by meringue, you can totally make this! You are going to love the fun texture and delicious peppermint flavor when you bite into these lovely peppermint meringue lollipops. It is so fun to pipe them and watch the meringue come out a red and white mix. You don’t have to be good at piping to make cute little designs that everyone will love!

    Make Meringue

    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. Whip to Stiff Peaks: Add the lemon juice, salt, vanilla extract and peppermint 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 Peppermint Meringue Lollipops

    1. Prep Piping Bag: Prep your piping bags by either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
    2. Fill: 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)
    3. 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 pops as they bake.
    4. Add Straw: Use additional dots of meringue to adhere the paper straws to the parchment, leaving plenty of space between them to allow you to pipe your peppermint designs.
    5. Design: Pipe the designs of your choice over the tops of the straws, letting them be ½-¾ inch thick.
    6. Bake: Bake for 1-½ to 2 hours, until the outsides of the lollipops are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
    7. Store: Gently remove the lollipops from the pan, which is best done by handling the meringue itself instead of lifting from the straw end. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.

    Tips for Making Meringue Lollipops

    If you have ever watched a baking show, you know that meringue can be a little tricky. But it’s not impossible! And it isn’t hard either, you just have to pay attention to the details. So here are some tips to help make your peppermint meringue lollipops a huge success!

    • 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.
    • Take It Easy On The Peppermint: Peppermint is a very assertive flavoring, so it’s easy to add too much and the flavor becomes overpowering. If you like it a little less intense in peppermint flavor, start by adding ½ teaspoon instead of the full 1 teaspoon. Taste the meringue and the add a little more as needed. Having the marshmallow flavor of the meringue come through is a nice balance to the strong mint flavor.
    • Experiment With Designs: Planning what shapes to pipe for your lollipops is so fun! You can try tinting some of the meringue green and sprinkling Christmas sprinkles on top to make a Christmas tree, or keep with traditional peppermint shapes.

    Peppermint meringue lollipops being held by a hand held up by a striped red and white straw.

    Storing Leftovers

    • 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 Peppermint Recipes to Try

    Peppermint is such a great flavor! I think a lot of people are afraid to make a dessert that tastes TOO minty, but these recipes are tried and true. They are always a hit and the perfect way to welcome in the holiday season!

    Print

    Peppermint Meringue Lollipops

    Peppermint Meringue Lollipops are crunchy on the outside with a soft and chewy middle, and a peppermint flavor that is sweet and refreshing. They are the cutest dessert to grace your holiday table and are so fun to make with family and friends!
    Course Dessert
    Cuisine American
    Keyword meringue, peppermint meringue lollipops
    Prep Time 1 hour
    Cook Time 2 hours
    Total Time 3 hours
    Servings 8 Lollipops
    Calories 158kcal
    Author Alyssa Rivers

    Ingredients

    • 1 ½ cups granulated sugar
    • 6 large egg whites room temperature
    • ¼ teaspoon lemon juice
    • 1 pinch salt
    • ½ teaspoon vanilla extract
    • 1 teaspoon peppermint extract
    • Red gel food coloring
    • Paper straws

    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, vanilla extract and peppermint 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 either snipping the end for round piping or fitting with a large star tip. Use a toothpick to make 3 lines of red food gel coloring going up the inside of the piping bag, this will give the meringue the distinct red stripes of peppermint candies as you pipe it out.
    • 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 pops as they bake.
    • Use additional dots of meringue to adhere the paper straws to the parchment, leaving plenty of space between them to allow you to pipe your peppermint designs.
    • Pipe the designs of your choice over the tops of the straws, letting them be ½-¾ inch thick.
    • Bake for 1-½ to 2 hours, until the outsides of the lollipops are crisp to the touch.. Turn off the oven and let the pan cool in the oven as it cools. Once the pan is completely cooled to the touch, remove from the oven.
    • Gently remove the lollipops from the pan, which is best done by handling the meringue itself instead of lifting from the straw end. Store in an airtight container or serve immediately. Do not refrigerate or leave uncovered otherwise you risk the meringue becoming tacky and weepy.

    Nutrition

    Calories: 158kcal | Carbohydrates: 38g | Protein: 2g | Fat: 0.2g | Sodium: 43mg | Potassium: 39mg | Sugar: 38g | Vitamin A: 0.01IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.04mg
  • Monkey Bread

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

    If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

    Hero image of monkey bread on a white plate.

    Monkey Bread Recipe

    There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.

    It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!

    Ingredients Needed

    It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.

    • Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
    • Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
    • Refrigerated Biscuits: Just the normal kind, not the flaky layers!
    • Butter: Makes the bread moist and soft and adds rich flavor as well!

    How to Make Monkey Bread

    Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!

    1. Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
    2. Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
    3. Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    4. Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.

    How to Keep the Bread from Sticking

    Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.

    Chopped biscuits coated in cinnamon sugar and then topped with a caramel glaze and added to a bundt pan.

    Tasty Variations

    Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!

    • Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.
    • Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!
    • Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!

    A Reader’s Review

    I made it! Super easy to make and DELICIOUS.

    Tishanna Kellman

    Top-down view of monkey bread on a white plate.

    Storing Leftover Monkey Bread

    If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.

    • At Room Temperature: Store wrapped in plastic wrap for 1-2 days.
    • In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.
    • In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.

    A piece of monkey bread being pulled apart.

    More Pull-Apart Bread Recipes to Try:

    Pull-apart bread is so easy to make and always a family favorite! Have an extra can of biscuits handy? Here are a few more recipes to add to your lineup! These are just a few of my favorite recipes that make an appearance at the dinner table pretty frequently. I know you’ll love them too!

    Print

    Monkey Bread

    Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.
    Course Dessert
    Cuisine American
    Keyword monkey bread recipe
    Prep Time 15 minutes
    Cook Time 45 minutes
    Resting Time 5 minutes
    Total Time 1 hour 5 minutes
    Servings 10 Servings
    Calories 184kcal
    Author Alyssa Rivers

    Ingredients

    • 1/2 cup Sugar
    • 3 teaspoons Cinnamon
    • 2 12-ounce cans Refrigerated Biscuits
    • 1 cup Butter
    • 3/4 cup Brown Sugar

    Instructions

    • Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
    • Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
    • In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
    • Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.

    Notes

    Originally posted September 23, 2019

    Updated November 18, 2022

    Nutrition

    Serving: 1cup | Calories: 184kcal | Carbohydrates: 26g | Protein: 1g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 24mg | Sodium: 88mg | Potassium: 22mg | Fiber: 1g | Sugar: 26g | Vitamin A: 284IU | Calcium: 18mg | Iron: 1mg
  • Nashville Hot Chicken

    Nashville Hot Chicken

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

    Nashville Hot Chicken is everything the name promises- it’s sticky, juicy, and the perfect amount of spice that lights up your taste buds. This delicious air-fried chicken is smothered in Nashville hot sauce that is spoon-licking good!

    I love spicy fried chicken. Well, let’s be honest, I love ALL fried chicken. And chicken recipes in general! You can make so many incredible meals with chicken, which is why I can’t get enough of it. Some of my current favorites are this Easy Chicken Lombardy Recipe, this ready in minutes Tender and Juicy Air Fryer Chicken, and this full of flavor Baked Honey Sesame Chicken!

    Nashville hot chicken on parchment on a plate with pickles next to it.

    Nashville Hot Chicken

    Ok, let’s talk about the name. Nashville hot chicken comes from, you guessed it, Nashville! It gets its name from the Nashville hot sauce that is slathered on top of this delicious and crispy fried chicken. The sauce has a base of cayenne pepper, which is what gives it a great kick. You can make the sauce at home! I’ve linked a recipe in the recipe card. You can also adjust the spice level by adding or taking away cayenne pepper, so that’s a great perk if you like it one way or the other.

    I am not a spicey food junky, so I’d call the recipe a medium spice level. But I fell in love with this dish as soon as I took the first bite! I am a huge fan of air fryer chicken, I’ve even cooked a whole chicken in it! From air fryer chicken legs to tossing in some frozen chicken wings, I’ve never tried air fryer chicken I didn’t like. This recipe was especially good! If you don’t have an air fryer, don’t worry. I’ve got some tips for frying up some delicious and crispy chicken in your oven or on the stove below.

    Ingredients

    You don’t need very many ingredients to make this Nashville hot chicken recipe! It really will become one of your favorite recipes because it is just too good! I honestly can’t wait to make this recipe again. Find the exact measurements listed in the recipe box below.

    • Bone-In Chicken Thighs and Legs: You are making fried chicken, and these are my favorite parts! Of course you could use whatever part of the chicken you like best, but I just feel like thighs and legs have the most flavor. You would need to adjust the cooking time if you were making smaller parts like wings.
    • Buttermilk: Buttermilk is slightly fermented milk. It has a great tangy flavor similar to yogurt and really brings the flavor! If you don’t have it on hand, you can make it at home using whole milk.
    • Eggs: I always use large grade A eggs in my recipes.
    • Flour: This is for the breading on the outside of the chicken.
    • Garlic Powder: You’ll want to use dry garlic because this is mixed in with the flour for your batter.
    • Onion Powder: The dried powder adds great flavor to the breading!
    • Paprika: This adds just a little kick to the breading.
    • Salt: You will use some to season the chicken as well as the breading.
    • Pepper: You will use some to season the chicken as well as the breading.
    • Olive Oil Spray: This is for spraying the chicken in the air fryer.
    • Nashville Hot Chicken Sauce: This is the best hot sauce you will ever have! It’s made from cayenne pepper, other spices and brown sugar, it’s sweet and spicy and perfect on fried chicken!
    Process photos showing raw chicken seasoned with salt, then dipped in flour, then dipped in egg, then dipped in flour again.

    Nashville Hot Chicken Recipe

    Fried chicken is so easy to make in the air fryer! Don’t worry if you don’t have one, below in the tip box I’ve added other methods for frying the chicken. This hot sauce is so incredible, I can’t wait for you to taste it!

    1. Whisk: Salt and pepper chicken thighs and legs. In a medium sized bowl add the buttermilk and eggs and whisk. In another medium sized bowl add the flour, garlic powder, onion powder, paprika, salt, and pepper.
    2. Dredge: Using tongs, dredge the chicken in the flour, then the buttermilk, and then lastly in the flour. Place in the bottom of the air fryer basket.
    3. Cook: Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.
    4. Make Sauce: Prepare the Nashville hot chicken sauce according to the instructions in the link while your chicken is cooking.
    5. Baste: Immediately baste the hot chicken with the sauce and enjoy!
    Nashville hot sauce in a jar.

    Ways to Fry the Chicken

    You can absolutely make this recipe if you don’t have an air fryer! Here are a few different methods for frying the chicken that I love and have used before.

    • Deep Fried: The classic and probably the best tasting! Who doesn’t love a good ol’ piece of deep fried chicken? You can use this exact recipe, but instead of putting the chicken in the air fryer, you will heat a large pot of oil (vegetable oil works great) to 350 degrees. Only cook 3-4 pieces at a time, you don’t want the oil temperature to drop too much or the chicken won’t cook well. They should take about 14 minutes to cook, and make sure to turn the pieces about half way through. Cook until the internal temperature is 165 degrees.
    • Oven Fried: Preheat your oven to 390 degrees. Prepare the chicken as instructed up until you place it in the air fryer. Line a baking sheet with parchment paper. Put the chicken on the sheet and spray with cooking oil. Bake for about 35-40 minutes, until the internal temperature reaches 165 degrees.

    Nashville fried chicken with pickles on a plate.

    Storing Leftovers

    We all know how leftover fried chicken is, and Nashville hot chicken is no exception! It’s hard to keep crispy, and it is never the same as when it’s fresh. So of course I recommend making it day of, but if you do end up with leftovers here are some tips.

    In the Refrigerator: Store your leftover chicken in an airtight container for up to 3 days in the fridge. To reheat, you will want to slowly warm them up in the oven to help the breading crisp up again.

    Other Air Fryer Recipes to Try

    If you don’t have an air fryer, I would really recommend getting one! Just because they are so simple and easy to use, and you can make a delicious meal so quickly. I really do use mine all the time. If you already have one and are looking for ideas for using it, these recipes are for you!

    • Season the chicken with salt and pepper.

    • In a medium-sized bowl add the buttermilk and eggs and whisk until combined.

    • In another medium-sized bowl add the flour, garlic powder, onion powder, paprika, salt, and pepper.

    • Using tongs, dredge the chicken first in the flour mixture, then the buttermilk mixture, and then lastly again in the flour mixture.

    • Place in the bottom of the air fryer basket.

    • Cook at 360 degrees for 15-20 minutes. Open the basket and spray any flour with the cooking spray. Turn the chicken and cook for another 5-10 minutes until 165 degrees and no longer pink.

    • Prepare the Nashville hot chicken sauce according to the instructions in the link while your chicken is cooking.

    • Immediately baste the hot chicken with the sauce and enjoy!

    Serves: 4

    Calories512kcal (26%)Carbohydrates56g (19%)Protein28g (56%)Fat18g (28%)Saturated Fat6g (30%)Polyunsaturated Fat3gMonounsaturated Fat7gTrans Fat0.1gCholesterol153mg (51%)Sodium796mg (33%)Potassium463mg (13%)Fiber2g (8%)Sugar6g (7%)Vitamin A920IU (18%)Vitamin C1mg (1%)Calcium177mg (18%)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 fried chicken, Nashville hot chicken

  • Dutch Baby

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.

    Since breakfast is the most important meal of the day, start things off right with a few of my favorite recipes! (In addition to this amazing Dutch baby) you can’t go wrong with pancakes, buttermilk syrup, bacon, and some fluffy scrambled eggs!

    Hero image of a cooked Dutch baby topped with powdered sugar and berries.

    Homemade Dutch Baby Recipe

    If you’ve never tried a Dutch baby before, you’re in for a (delicious) treat! It’s a pretty popular brunch item- once you try it for yourself you’ll understand the hype! Also known as a German pancake, Dutch babies are made in a skillet and have a soft, chewy texture.

    Imagine a mashup of crepes, pancakes, and Yorkshire pudding! Dutch babies have a consistency with the best qualities of all three. They’re perfectly sweet and fluffy! Now, a Dutch baby pancake is big enough for 2 people to share, but I definitely won’t judge if you just want to keep one to yourself. (Speaking from experience.) Top it off with fresh fruit, whipped cream, maple syrup, you name it! They’re so tasty! Make some now, you can thank me later.

    Ingredients You’ll Need

    Ditch the pancake mix and switch up breakfast with this quick and easy Dutch baby recipe! This is one of my favorite breakfast recipes because it uses such simple ingredients. Gather all of your favorite toppings and get ready to feast! Note: all measurements can be found below in the recipe card.

    • Eggs: I used large eggs at room temperature! These give your Dutch baby its signature chewy texture.
    • Milk: Whole milk works best here! The high fat content will make your pancake rich and tender.
    • Vanilla Extract: Whatever vanilla you have on hand will work, but if you want to take your Dutch baby to the next level, use pure vanilla extract! Since Dutch babies use so few ingredients, using high-quality vanilla will make a huge difference in the overall flavor.
    • Sugar: I used regular white sugar to sweeten up my pancakes.
    • Flour: I used all-purpose flour! You want to make sure you use a flour with a low protein content or else your Dutch baby will turn out rubbery and dense.
    • Salt: Salt enhances the overall flavor of the pancake and also keeps it from tasting bland.
    • Butter: Butter adds an extra layer of richness and flavor!

    How to Make a Dutch Baby Pancake

    Making a Dutch baby is kind of like making a big popover. You have to make sure you do all of the steps in the correct order to ensure you end up with a light and fluffy pancake, but they’re all super easy to do! This has quickly become a favorite breakfast of mine and I know you’ll love it just as much.

    1. Preheat Oven and Skillet: Preheat your oven to 425℉ and place your 10-inch cast iron skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (Your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    2. Blend Ingredients: In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula. Continue to blend for another 5-10 seconds. This is a liquidy batter!
    3. Rest: Allow the batter to rest in the blender for 20-30 minutes.
    4. Melt Butter: Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet. Allow the butter to melt and completely coat the entire pan.
    5. Add Batter: Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    6. Cool and Serve: Once your Dutch baby is ready and golden brown, remove the skillet from the oven. Let it cool somewhat before removing to serve.
    4-photo collage of skillet and batter being prepared.

    Toppings and Serving Tips

    Here are a few quick and easy ways to customize your Dutch baby! These pancakes are super versatile, so use all of your favorite toppings!

    • Fruit in the Bottom: I have seen some made using sliced peaches or apples in the bottom of the pan with the butter so you have a delicious cooked fruit surprise waiting at the bottom of your Dutch baby!
    • Eat Straight From the Pan: You can eat the Dutch baby straight from the pan if you like, or plate it.
    • Savory Toppings: If you are more of a fan of savory breakfasts, take out the sugar and vanilla, and top this with some sausage or bacon.
    • Sweet Toppings: Sprinkle with confectioners’ sugar, add blueberries, strawberries, or raspberries, dust with cinnamon, or add a squeeze of lemon juice for some bright, zesty flavor! Adding caramel sauce or chocolate syrup on top is a great idea as well!

    Top-down view of a Dutch baby in a cast iron skillet, garnished with powdered sugar and berries.

    How Long Will a Dutch Baby Last?

    I would only recommend making and eating these fresh, but you can keep them in the fridge for a couple days if you’d like.

    Storing Leftover Batter: You can make and keep the batter refrigerated for 2-3 days, just be sure to whisk it up before using again.

    A slice of a Dutch baby on a white plate.

    More Amazing Breakfast Recipes

    These are a few more of my favorite breakfast recipes that you need to try! They’re so delicious and will leave the whole family wanting more. These recipes are also easy to throw together, making mornings a little less hectic! Find my full list of breakfast recipes here.

    Print

    Dutch Baby

    Light, fluffy, and deliciously oversized, this Dutch baby pancake is sure to please at the breakfast table! Add all of your favorite pancake toppings for a tasty treat the whole family will go crazy over.
    Course Breakfast, brunch
    Cuisine German
    Keyword dutch baby recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    resting time 30 minutes
    Total Time 55 minutes
    Servings 2 people
    Calories 476kcal
    Author Alyssa Rivers

    Ingredients

    • 3 Large eggs room temperature
    • ½ cup whole milk room temperature
    • 2 teaspoons vanilla extract
    • 3 tablespoons granulated sugar
    • ½ cup all purpose flour
    • 1 teaspoon salt
    • 3 tablespoons unsalted butter

    Instructions

    • Preheat your oven to 425℉ and place your skillet in the oven to heat up. Make room for your skillet on the center rack of the oven, removing any racks that might be above it. (your Dutch baby will blow up like a balloon in the oven and deflate once taken out, so you don’t want it hitting any racks above.)
    • In a blender, add your eggs, milk, vanilla, sugar, flour, and salt. Blend for 10-15 seconds, stopping to scrape down the blender with a spatula, and continue to blend for another 5-10 seconds. This is a liquidy batter!
    • Allow the batter to rest in the blender for 20-30 minutes.
    • Once batter is rested and ready, take the skillet out of the oven and place your butter into the hot skillet, allowing the butter to melt and completely coat the entire pan.
    • Pour your batter over the buttered skillet and rotate to coat evenly. Place skillet back into your oven and check after 10-15 minutes. Your Dutch baby should puff up, and be evenly browned across the top.
    • Once your Dutch baby is ready, remove the skillet from the oven and let it cool somewhat before removing to serve.
    • These are best served fresh, with your favorite toppings, berries, whipped cream, syrup, chocolate drizzle, go crazy!

    Nutrition

    Calories: 476kcal | Carbohydrates: 46g | Protein: 14g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 298mg | Sodium: 1283mg | Potassium: 228mg | Fiber: 1g | Sugar: 22g | Vitamin A: 980IU | Calcium: 123mg | Iron: 3mg
  • Bacon Wrapped Dates

    Bacon Wrapped Dates

    Bacon wrapped dates are the perfect combination of sweet and salty and will be the most talked about appetizer at your next party. Sweet tender dates wrapped in bacon and drizzled with honey and you won’t believe how amazing these are!

    I love an easy appetizer that is simple to prepare and tastes incredible. These bacon-wrapped dates are my go-to appetizer because the flavors are so unique. Any appetizer that has bacon in it is always a hit! Try the most amazing 5-minute dip, classic jalapeño poppers with bacon, or these bacon pinwheels.

    Top view of bacon wrapped dates on a tan colored plate. A small bowl of honey is on the plate with a tan colored kitchen towel styled next to the plate.

    What Are Bacon Wrapped Dates?

    The combination of bacon and dates may raise some eyebrows, but I am telling you they are a MUST try recipe. Crispy salty bacon on the outside with a soft plump date on the inside. They are creative, unexpected, and the flavors are out of this world. One bite and you will be hooked!

    I love the flavor combinations of sweet and savory! The sweetness added to a savory dish is so delicious becuase it adds so much depth! You have to try these amazing pork chops because they have a sweet apple bacon sauce. I also love these brussel sprouts becuase of the added maple syrup. Or try this maple roasted vegetable recipe, it is SO good!

    Ingredients For the BEST Appetizer

    This easy appetizer requires very little ingredients. The ingredients needed for these bacon-wrapped dates are simple and you most likely have most of them on hand.  Follow the recipe card for exact measurements and quantities.

    • Medjool dates: Make sure the dates are pitted to make assembling easy. If you can’t find already pitted then make sure you remove the pit before assembling.
    • Bacon: Bacon makes everything taste better! Be sure to cut the bacon into thirds before wrapping each dates.
    • Honey: Honey is delicious added sweetness on top of the bacon! Feel free to use maple syrup if you prefer.
    • Kosher Salt: Garnish with salt while the dates are warm out of the oven. The extra salt helps balance out the sweet and adds great depth and flavor to the dates.
    • Parsley: Fresh chopped parsely is beautiful for garnishing.

    Bacon Wrapped Dates Recipe

    Assembling these bacon-wrapped dates are easy and FUN!  My kids love to help me make them. Be sure to secure them all with a toothpick so the bacon doesn’t unravel during baking.  It keeps it all nice and secure!  Once they cool, feel free to remove the toothpicks for serving if you would like.

    1. Preheat Oven/Prepare Pan: Preheat the oven to 350° Farhenheit and line a baking sheet with parchment paper and a baking rack.
    2. Remove Pits If Needed: If you can’t find already pitted dates, slice through the dates and remove any pits that are there. 
    3. Wrap Date With Bacon: Wrap a precut slice of bacon around each date and secure with a toothpick.
    4. Place On Pan: Add the wrapped date to a baking rack on top of a baking sheet pan.
    5. Bake/Rotate: Bake for 20-25 minutes or until the bacon is crispy. If you want to ensure that all parts of the bacon are crispy, turn halfway through the baking time.
    6. Drizzle Honey/Sprinkle Salt: Once they are done, immediately drizzle with additional honey and top with coarse salt to taste.
    7. Cool/Garnish/Serve: Let cool a little bit and then serve with fresh parleys and fresh thyme leaves.

    Tips and Variations

    Bacon-wrapped dates are simple but are bursting with so much flavor! They are great just the way they are, but there are many different ways to customize this recipe. Follow my tips and variation ideas to help you make the best of this crowd-pleasing appetizer.

    • Avoid Large Dates: Smaller dates are best for this appetizer. The smaller ones are the perfect size and sweetness ratio for the bacon. Trust me on this one!
    • Wrapping Tips: Make sure to cut your bacon so you aren’t wrapping it more than twice around the date. My bacon pieces wrap around the dates 1.5 times. If the bacon is too thick, it won’t cook all the way through or crisp up.
    • Add in Cheese: Creamy cheese tucked inside the date is incredible! Try stuffing the date using cream cheese, blue cheese, or goat cheese. Simply cut a slit halfway through the date, but not all the way through. Stuff the date with any cheese you would like, wrap it tightly with bacon, and follow the remaining instructions on the recipe card.
    • Use Pancetta or Proscutitto: Try replacing the bacon with prosciutto or pancetta. Remember that the thinner the wrapping, the faster the cooking time will be.
    • Add in Nuts: Bacon-wrapped stuffed dates are delicious with cheese but you should try nuts! It is common to see nuts stuffed inside the dates. Add a whole almond or a pecan half for a bit of added crunch.

    Close up view of bacon wrapped dates on a tan colored plate. A small bowl of honey is on the plate with a tan colored kitchen towel styled next to the plate. Chopped parsley is sprinkled on top.

    Storing Leftover Dates

    These bacon-wrapped dates are simple and easy to make ahead of time! I love that I can prepare this appetizer the day before and bake it right before the guests arrive! Follow these steps for storing and making ahead of time!

    • In the Refrigerator: Store leftover bacon-wrapped dates in the refrigerator and reheat for later use. Store in an airtight container.
    • In the Freezer: Bacon-wrapped dates can be made ahead and either refrigerated overnight or frozen. Freeze on a baking sheet and transfer to a freezer storage bag for up to 1 month.
    • To Reheat: Place chilled dates on a sheet pan, then bake at 350° Farenheit for 6-8 minutes. Bake until the dates are warmed through and the bacon is crisp on the outside.

    A close up side view of a bacon wrapped date being dipped into a small bowl of honey.

    More Bacon-Wrapped Recipes To Try

    Bacon-wrapped ANYTHING is always amazing! There are so many unique ways to use bacon, and I have you covered for more yummy recipes. Bacon adds a salty delicious texture and only makes things taste even better.

    Print

    Bacon Wrapped Dates

    Bacon wrapped dates are the perfect combination of sweet and salty and will be the most talked about appetizer at your next party. Sweet tender dates wrapped in bacon and drizzled with honey and you won't believe how amazing these are!
    Course Appetizer
    Keyword bacon wrapped dates
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Servings 16
    Calories 128kcal
    Author Alyssa Rivers

    Ingredients

    • 12 oz. Medjool dates, pitted (smaller dates are best)
    • 1/2 package bacon, pieces cut into thirds
    • 4 Tbsp. honey, or maple syrup
    • kosher salt to taste
    • parsley for garnish

    Instructions

    • Preheat the oven to 350° Farhenheit and line a baking sheet with parchment paper and a baking rack.
    • If you can't find already pitted dates, slice through the dates and remove any pits that are there.
    • Wrap a precut slice of bacon around each date and secure it with a toothpick.
    • Add the wrapped date to a baking rack on top of a baking sheet pan.
    • Bake for 20-25 minutes or until the bacon is crispy. If you want to ensure that all parts of the bacon are crispy, turn halfway through the baking time.
    • Once they are done, immediately drizzle with additional honey if you would like then top with coarse salt to taste.
    • Let the dates cool a little bit then serve with fresh chopped parsley!

    Nutrition

    Serving: 1date | Calories: 128kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 9mg | Sodium: 92mg | Potassium: 177mg | Fiber: 1g | Sugar: 17g | Vitamin A: 37IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.3mg