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  • Tomato Basil Soup

    Tomato Basil Soup

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    Tomato basil soup is a healthy classic that’s simple to make from scratch and full of flavor! It only takes just over half an hour. The whole family will enjoy it as the temperatures drop and the evenings become crisper.

    It’s soup season! You may also like these yummy soups: Creamy Pumpkin Soup, Classic Italian Wedding Soup, Vegetable Detox Soup, or this Easy Cauliflower Soup.

    Top-down view of tomato basil soup, drizzled with cream and served with bread.

    Tomato Basil Soup Recipe

    I hope you’re all enjoying the fall weather! Even though I’m a warm weather girl at heart, I can’t resist soup season. Soups are some of my favorite things to make, and I know you’ll love this easy tomato soup recipe! Tomato soup has always been one of my favorites. Basil and a splash of cream take it to the next level of yumminess!

    We are well into fall now, but I can eat tomato soup all year. It’s such a classic! I always keep some fresh basil plants during the warmer months, and this soup is perfect for using it up if you have some. It adds the most amazing flavor and aroma! Really though, this is going to be some of the best soup you make this season. Pair your tomato basil soup with a grilled cheese for dipping and you have a winning combo on your hands.

    All Ingredients Needed

    The great thing about this tomato soup recipe is that is has such a short ingredient list. The one thing you want to make sure you don’t substitute are the San Marzano tomatoes! They give this soup the best flavor ever. Note: If you are looking for exact measurements, they can all be found in the recipe card below.

    • Olive Oil: Used for sautéing your onions in.
    • Butter: Adds rich, delicious flavor!
    • Onion: I love adding chopped onion because it will give your whole pot of soup the best savory taste.
    • Minced Garlic: You can never go wrong with garlic. Add some in for an extra pop of savory flavor and aromatics!
    • Italian Seasoning: Add a dash of Italian seasoning for another layer of flavor.
    • San Marzano Tomatoes: These are a high quality type of canned tomato that will make all the difference in the way your soup tastes!
    • Chicken Broth: Adjusts the consistency of the soup and also adds flavor. For a vegetarian version, use vegetable broth.
    • Heavy Cream: Makes your tomato basil soup extra creamy! You can also add a drizzle on top for a pretty garnish.
    • Fresh Basil: Fresh basil really takes the flavor of this soup to the next level. Because it can be tricky to find in the winter months, you can substitute it with dried basil. See my tips section below for more information and how much to use!
    • Salt & Pepper: Add to taste.

    What are San Marzano Tomatoes?

    San Marzano tomatoes are known as some of the best quality/tasting canned tomatoes available. They’re a variety of plum tomatoes that are grown in the San Marzano region of Italy, and various brands sell them (you should be able to find them fairly easily in most grocery stores).

    4-photo collage of tomato soup being prepared.

    How to Make Tomato Basil Soup

    Tomato basil soup is one of my favorite recipes for chilly days because it’s so easy to whip up! It’s such a delicious lunch and especially good served with bread (or a grilled cheese!) for dipping.

    1. Sauté Onions: Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.
    2. Add Garlic and Seasonings: Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth. 
    3. Cook: Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar. 
    4. Blend and Garnish: Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.
    Top-down view of tomato basil soup in a blue pot, garnished with herbs and a dollop of cream.

    Tips and Serving Suggestions

    Whether you’re wanting to use dried basil or need some ideas on what to serve your soup with, I’ve got you covered! Here’s how to make your tomato basil soup extra tasty!

    • Can I Use Dried Basil? I recommend fresh for this soup if you can get your hands on it, but the rule is that 2 teaspoons of fresh basil = about 1 teaspoon of dried basil. I’d start with 1 teaspoon, taste the soup, and then add more if necessary.
    • Adjust Flavor: If you find the soup is a little too tart for your liking, add a little bit of sugar (it’s an old trick). Start with ½ teaspoon.
    • Serve With:  You can’t go wrong with some crusty bread (sourdough or French bread are my favorites), or try these Grilled Cheese Pull Aparts! A normal grilled cheese sandwich is delicious as well. Some fresh parmesan cheese grated over top would also taste heavenly.

    Closeup of a ladle filled with soup. There is a piece of basil in the ladle.

    How Long Does Homemade Tomato Soup Last?

    Here’s how to store your tomato basil soup so you can enjoy it for a tasty lunch throughout the week! I love it because it’s so easy to heat up and serve.

    • In the Refrigerator: Store in an airtight container for 3-4 days.
    • In the Freezer: Store in a freezer bag for 4-6 months. Thaw overnight in the fridge before reheating.

    Two black bowls filled with soup.

    Love Tomatoes? Try These Other Recipes!

    Tomatoes are so hearty, flavorful, and versatile! Here are just a few of my many favorite dishes to use them in. You can find my full list of tomato recipes here.

    • Add the oil, butter, and onion to a soup pot over medium-high heat. Sauté the onion for 5-7 minutes or until it’s lightly browned.

    • Stir in the garlic and Italian seasoning, followed by the tomatoes and chicken broth.

    • Increase the heat to high and bring the soup to a boil. Reduce the heat and simmer for 8 minutes, covered, with the lid slightly ajar.

    • Blend the soup (I like to use an immersion blender) until it’s smooth (you may want to let it cool a little bit first). Stir in the cream and basil and season with salt & pepper as needed.

    • I recommend using the canned whole San Marzano tomatoes (it’s a variety of tomatoes available from different brands). They’re great for cooking with and have wonderful flavor.

    Serves: 6

    Calories134kcal (7%)Carbohydrates3g (1%)Protein1g (2%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol37mg (12%)Sodium277mg (12%)Potassium42mg (1%)Fiber1g (4%)Sugar1g (1%)Vitamin A586IU (12%)Vitamin C2mg (2%)Calcium22mg (2%)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, Main Course

    Cuisine American

    Keyword Tomato Basil Soup Recipe

  • Apple Cider Donuts

    Apple Cider Donuts

    These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.

    Pumpkin spice gets a lot of love this time of year, but it’s time for apple desserts to be in the spotlight! You need to try this apple pecan crisp, apple tart, and tasty apple bread next!

    Glazed apple cider donuts in a bowl lined with parchment paper.

    Baked Apple Cider Donuts

    Love donuts? Do you also love spiced apple desserts? This is the best combination of the two. These apple cider donuts are rich, moist, and filled with mouthwatering spiced apple flavor. One bite and you’ll be hooked!

    These donuts have a moist, cakey texture that you’re going to love. With how soft and flavorful they are, you won’t be able to stop at one! The vanilla apple cider glaze on top not only makes these donuts look amazing, but adds an extra pop of flavor as well! They’ll be a hit at every fall gathering.

    Ingredients You’ll Need

    One of the best things about these apple cider donuts is that they use a lot of simple baking ingredients. You probably already have most of them on hand! Grab those apples on your counter and break out your spice rack! You can find all measurements below in the recipe card.

    • Apple Cider: Because apple is the main flavor here, we will be boiling this down to create a more concentrated version of apple cider!
    • Flour: Regular all-purpose flour works just fine!
    • Baking Powder and Baking Soda: You’ll need both to keep your donuts from becoming too dense.
    • Spices: Time to break out the spice rack! The tasty fall spices are what make these donuts so yummy! I used cinnamon, clove, allspice, nutmeg, and cardamom.
    • Salt: Just a pinch will enhance the overall flavor of your donut batter.
    • Butter: Butter makes everything better! It adds rich flavor and moisture to these apple cider donuts.
    • Egg: An egg will help bind all of the ingredients together.
    • Brown Sugar: I love using brown sugar here because it has a deeper, smokier flavor that pairs perfectly with apple and all of the spices.
    • Milk: I used whole-fat milk to keep the donuts moist.
    • Vanilla Extract: Your standard vanilla extract will work here, but I recommend using pure vanilla extract if you have it for the best flavor!
    • Shredded Apple: I tend to go for sweeter apples like Honeycrisp in my baking, but tart apples like Granny Smith work great, too!

    Glaze:

    • Powdered Sugar: Powdered sugar gives the glaze its texture and also adds the perfect sweetness.
    • Apple Cider Drink Mix: This is an easy way to add a pop of apple flavor to frosting and glaze for all of your fall desserts!
    • Vanilla Extract: Helps to deepen the flavor of the glaze.
    • Milk: Used to adjust the consistency of the glaze.

    How to Make Baked Apple Cider Donuts

    Homemade donuts are the best! They’re even better filled with warm spices and comforting fall flavor. (If you’re a pumpkin lover, you’ll also have to try my baked pumpkin donuts!) This is a recipe you’ll want to come back to again and again, all season long!

    1. Reduce Apple Cider: Firstly, reduce your apple cider to ½ cup. Bring the cider to a boil in a small saucepan, then reduce heat and let simmer uncovered for 30-50 minutes. Stir occasionally.
    2. Shred Apple: Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
    3. Preheat Oven, Prep Donut Pan: Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
    4. Mix Dry Ingredients and Spices: In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
    5. Mix Wet Ingredients and Shredded Apple: In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
    6. Combine: Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
    7. Add to Pan: Pour your batter into your prepared donut pan. You can also use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
    8. Bake: Bake for 10-12 minutes. To check doneness, tap the top of a donut, when it bounces back it is ready. Then, remove the donuts from oven and allow to cool in the pan 2-3 minutes.
    9. Cool: Lastly, remove donuts from pan and allow to finish cooling on a wire rack before glazing.

    To Make the Glaze:

    1. Combine Ingredients: In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
    2. Dip: When your donuts have cooled, dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
    3. Garnish: (Optional) Dust with cinnamon.
    3-photo collage of donut batter being prepared, added to a pan, and then baked donuts being glazed with frosting.

    Tips and Variations

    Here are a few extra tips (and some yummy variations) to ensure your apple cider donuts turn out just the way you like them!

    • Only Fill Half-Full: If you overfill the donut cavities your donuts will spill out and be misshapen, be careful to only fill half-full.
    • Add Glaze: I glazed only the tops of the donuts, you can glaze the whole donut if you’d like! For some variation, you can also skip the glaze and coat your apple cider donuts in cinnamon sugar.
    • Add Toppings: I like adding a little cinnamon on top for that picture-perfect finish. You can also add a drizzle of caramel sauce or melted white chocolate.

    Top-down view of baked apple cider donuts on parchment paper.

    Storing Leftover Donuts

    The great thing about baked donuts is their dense texture allows them to stay good for nearly a week at room temperature! These apple cider donuts can double as a quick and easy breakfast!

    A stack of 3 donuts. The top donut has a bite taken out of it.

    More Apple Desserts

    Nothing screams fall more than a delicious apple dessert! I’ve rounded up a few more tried and true recipes for you to make this season. They’re packed with tasty apple flavor and warm spice! Find more apple recipes here.

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    Apple Cider Donuts

    These baked apple cider donuts are rich, soft, and filled with spiced apple flavor! Topped with a creamy apple glaze, they almost look too good to eat! They’re the perfect addition to any fall get-together.
    Course Dessert
    Cuisine American
    Keyword apple cider donuts recipe, baked apple cider donut recipe
    Prep Time 1 hour
    Cook Time 12 minutes
    glazing 10 minutes
    Total Time 1 hour 22 minutes
    Servings 24 people
    Calories 155kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups apple cider ½ cup reduced cider
    • 2 ½ cups all purpose flour
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 2 teaspoons cinnamon Plus more for garnish
    • ½ teaspoon clove
    • 1 teaspoon allspice
    • ½ teaspoon nutmeg
    • ½ teaspoon cardamom
    • ½ teaspoon salt
    • 3 tablespoons butter melted
    • 1 large egg room temperature
    • 1 cup packed brown sugar
    • ½ cup whole milk room temperature
    • 1 tablespoon vanilla extract
    • 1 cup shredded apple

    Glaze:

    • 2 cups powdered sugar
    • ½ packet apple cider drink mix
    • 1 tablespoon vanilla
    • 6 tablespoons milk

    Instructions

    • Reduce the apple cider to ½ cup. Bring the cider to a boil in a small saucepan, once it has been brought to a rolling boil, reduce heat and let simmer, uncovered for about 30-50 minutes. Stirring occasionally.
    • Once you have reduced your cider to ½ cup, set aside to cool and shred your apple. Peel a large apple and shred it with a cheese grater, you will need to squeeze out some excess juice.
    • Preheat your oven to 350℉ and prepare your donut pan by spraying with nonstick spray.
    • In a bowl whisk together your flour, baking powder, baking soda, cinnamon, clove, allspice, nutmeg, cardamom, and salt.
    • In a separate bowl whisk together your butter, egg, brown sugar, whole milk, vanilla, and shredded apple.
    • Pour your wet ingredients and reduced apple cider into your dry ingredients. Whisk everything together until well combined, no clumps should remain.
    • Pour your batter into your prepared donut pan. You can use a piping bag with the tip cut off to pipe the batter into the pan, filling each cavity about halfway.
    • Bake for 10-12 minutes. To check doneness, tap the top of a donut, if it bounces back it is ready. Remove the donuts from oven and allow to cool in the pan 2-3 minutes.
    • Remove donuts from pan and allow to finish cooling on a wire rack before glazing.

    For the glaze

    • In a bowl, mix together your powdered sugar, apple cider mix, vanilla, and milk.
    • Take your cooled donuts and dip one side into glaze, allowing any excess glaze to drip off back into the bowl.
    • Optional: Dust with cinnamon

    Notes

    If you overfill the donut cavities your donuts will spill out and be misshapen, be careful to only fill half full.
    I glazed only the tops of the donuts, you can glaze the whole donut if you’d like!

    Nutrition

    Calories: 155kcal | Carbohydrates: 32g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 116mg | Potassium: 100mg | Fiber: 1g | Sugar: 21g | Vitamin A: 69IU | Vitamin C: 0.2mg | Calcium: 41mg | Iron: 1mg
  • Football Charcuterie Board

    Football Charcuterie Board

    This football charcuterie board is perfect for any of your game day or tailgate parties! It’s packed with all of the perfect finger food that everyone will love and you will be making this over and over during football season!

    Appetizers like this charcuterie board are a must during football season! If you want to try a few more of my favorites to have on hand or bring to these parties, then start with these Thai Glazed Chicken Wings, this delicious (and easy!) 5 Minute Million Dollar Dip or these Jalapeño Poppers with Bacon!

    The top view of a football charcuterie board.

    Easy Football Charcuterie Board

    If you are hosting a watch party, going to a Super Bowl party, or just watching the game from the comfort of your own home, you know that food is a MUST. After all… that’s why I attend such parties. Not because of the games but because of the FOOD! This football charcuterie board not only has all of the delicious snacks that your guests will love, but it looks good.

    My favorite part, and what is the star of this board, is the cheese ball that is shaped like a football. It stands out and is so easy to make. I love charcuterie boards because you can easily change things up to fit the needs of your crowd or occasion. Add more veggies, fruit, chips, and wings… Whatever it is that you like to make this football charcuterie exactly what you imagine it to be!

    The Recipe Critic Recommendation

    Large Rectangle Charcuterie Board

    17x 12 Inch Wood Serving Board

    This cutting board is the perfect complement when showcasing your charcuterie and cheese boards.

    CLICK HER FOR THE LINK

    Let’s Start with the Football!

    This football charcuterie board is only football-themed because of the cheeseball! It creates the perfect focal point on this board, and your guests will love it. You can use a store-bought cheese ball or make one from scratch. Cheese balls are a must on a casual board like this one because they go with all of the ingredients on the board!

    You can use any cheeseball that you like for this football, but I love using this Beef Chip Cheese Ball or this Bacon Ranch Cheese Ball. Once it is shaped it into a football, you cover it with some slices of pepperoni. Then, you can slice up some mozzarella to get that look of the football laces!

    Time to Add the Dips!

    With this football charcuterie board (or any charcuterie board) the dips are SO important! They not only add something visually interesting to look at because they are in bowls, but they are different colors and textures. Plus, you need dip for your veggies (don’t worry, those come next!)

    I used hummus and ranch dip on this board to keep things simple. They go with every vegetable, chip, and cracker out there, and they are universally loved by all! If you wanted to expand, you could try adding in some tortilla chips with some bean dip, maybe a delicious Spinach Dip! Change things up to fit your needs. That’s the best part about this football charcuterie board!

    6 pictures showing how to make the football cheese ball and add the veggies, chips and cheese to the board.

    Next Comes the Veggies

    I love adding veggies onto this football charcuterie board not only because they are healthy and add some beautiful color but because they are perfect for dipping! They go with just about any dip and keep the board looking fresh. Since my board was smaller, I kept my veggies to a minimum, but I think the veggies are always a great spot to expand and add additional ones to the board.

    • Carrot Sticks
    • Sliced Cucumber
    • Celery

    I kept things simple on this board with some classic veggies. But if you wanted to make your board larger or didn’t have these vegetables on hand, then you could use broccoli, cauliflower, snap peas, peppers, or any other raw veggie that adds color and tastes delicious!

    A closeup of the football shaped cheeseball.

    Lastly… Add the Bread, Meat, and Cheese!

    This part of the board is my favorite because I love that these go with everything on this football charcuterie board! Dip the chips in the ranch, and eat the cheese ball with some bread or crackers. Stack the cheese on the meat to make a mini sandwich! You can’t have a charcuterie board without these three items!

    • Stone Bread
    • Crostini Bread
    • Triscuit Triangles
    • Ruffles Chips
    • Pretzels
    • Cheddar Cheese
    • Salami

    Again, just like all of the other ingredients on the board, you can take these suggestions and make them just like mine, or you can change them up. I like the bread and crackers that I chose because they are all very different in taste and texture. I chose to use cheddar cheese and salami because those are commonly loved by all! But feel free to add in some more meats, such as Prosciutto. Or add in some additional cheeses like Colby jack, manchego, or gruyere.

    A slice of crostini being dipped in some hummus on the charcuterie board.

    Let’s Put this Football Charcuterie Board Together!

    Knowing how to arrange everything on this football charcuterie board is really the part that takes it over the top. Follow these instructions, and the order in which you put things on and your board will turn out spectacular!

    1. Shape the cheese ball into a football on the board. Top with pepperoni and cut the parmesan cheese to look like the stitching of a football.
    2. Place the dips on the board. Then, add the veggies and cheese. Lastly, fill the board with bread, chips, pretzels, and crackers.

    More Charcuterie Boards

    If you loved making this football board and want more inspiration for other holidays and occasions, I have you covered! A charcuterie board is perfect for any gathering or get together! Plus, they offer SO many delicious foods, all on one platter!

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    Football Charcuterie Board

    This football charcuterie board is perfect for any of your game day or tailgate parties! It's packed with all of the perfect finger food that everyone will love and you will be making this over and over during football season! 
    Course Appetizer, Side Dish
    Cuisine American
    Keyword charcuterie board, football charcuterie board
    Prep Time 20 minutes
    Servings 12 People
    Author Alyssa Rivers

    Ingredients

    Football Cheeseball

    Vegetables

    • Carrot Sticks
    • Sliced Cucumber
    • Celery

    Dip

    • Hummus
    • Ranch Dip

    Bread and Crackers

    • Stone Bread
    • Crostini Bread
    • Triscuit triangles
    • Ruffles Chips
    • Pretzels

    Cheese

    • Cheddar Cheese

    Meat

    • Salami

    Instructions

    • Shape the cheeseball into a football on the board. Top with pepperoni and cut the parmesan cheese to look like the stitching of a football.
    • Place the dips on the board. Then, add the veggies and cheese. Lastly, fill the board with bread, chips, pretzels, and crackers.
  • Pumpkin Tres Leches

    Pumpkin Tres Leches

    If you’re a fan of traditional tres leches, you’re going to absolutely LOVE this fall version! Soft, moist, and loaded with spiced pumpkin flavor, this pumpkin tres leches is the perfect dessert switch-up for the holidays!

    I’m a sucker for pumpkin desserts. I mean, who can blame me? They’re rich, luscious and perfectly spiced! A few more recipes you’ve got to try out this season are pumpkin pudding cake, mini pumpkin cheesecakes, and of course- some classic pumpkin pie! My grandma’s recipe is to die for.

    Closeup of pumpkin tres leches on a stoneware plate.

    Pumpkin Tres Leches With Spiced Whipped Cream Topping

    Tres leches is one of the best desserts out there. I mean, it’s soaked in condensed milk. How could it not be? It’s the textbook definition of rich and indulgent. To be honest, I didn’t think that tres leches could get any better but adding pumpkin really kicks it up a notch.

    If you’re looking for a tasty dessert to bring to the holiday dessert table this year, this is it! Pumpkin tres leches is such a fun twist on a classic Mexican dessert. It has the perfect fall flavor! The rich pumpkin cake and spiced whipped cream topping will have you hooked. Because it’s so delicious, I don’t blame you if you want to keep the pan for yourself.

    Ingredients You’ll Need

    Don’t let this list scare you! Pumpkin tres leches uses a lot of basic baking ingredients to make your life a little easier. Most of them you’ll already have in your pantry! It’s just another reason to make this tasty spiced dessert for the holidays. If you’re looking for measurements, they can all be found below in the recipe card.

    Pumpkin Cake Base

    • Flour: All-purpose flour works great here because it has a low protein content. This will make your cake light and fluffy!
    • Baking Powder and Baking Soda: Both are necessary for the perfect rise.
    • Salt: Enhances all of the delicious flavors!
    • Pumpkin Pie Spice: I love adding pumpkin pie spice because it instantly gives desserts that perfect fall flavor. If you’re like me and love making spiced desserts for the holidays, try making your own blend to use in all of your favorite recipes! You can find my full recipe here. (Psst– I also have a great recipe for apple pie spice!)
    • Sugar: I use granulated sugar as well as brown sugar here for some rich, smoky sweetness.
    • Vegetable Oil: Makes the cake nice and moist!
    • Large Eggs: Bind everything together.
    • Vanilla Extract: Use pure vanilla extract if you can because it adds the best flavor!
    • Pumpkin Puree: Because pumpkin is the main flavor here, I recommend making your own puree for best results. If you choose to use canned instead, be sure it’s pure pumpkin puree and not pumpkin pie filling.

    Leches Mix

    • Whole Milk: As much as I wish it was, tres leches isn’t the healthiest. You’re going to want all of your dairy to be full-fat for best results.
    • Heavy Cream: For rich flavor and a creamy texture!
    • Sweetened Condensed Milk: If a dessert has condensed milk in it, you know it has to be good.
    • Evaporated Milk: Adds extra creamy goodness!

    Spiced Whipped Cream Topping

    • Heavy Whipping Cream: This acts as the base of the topping.
    • Powdered Sugar: Adds sweetness and a silky smooth texture!
    • Vanilla: Another place to use pure vanilla extract if you have it!
    • Spices: I used a little allspice and nutmeg in the topping.

    How to Make Pumpkin Tres Leches

    You’re going to love making this pumpkin tres leches recipe because it’s so easy! Soft, moist, and loaded with spiced pumpkin flavor, it’s another great thing to add to your holiday dessert lineup.

    1. Preheat Oven, Prep Pan: Preheat oven to 350℉ and grease a 9×13” cake pan.
    2. Mix Dry Ingredients: Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    3. Pumpkin Puree Mixture: In a separate bowl whisk granulated sugar, brown sugar, oil, eggs, and pumpkin puree.
    4. Combine: Gradually add the dry ingredients to the wet and whisk to combine.
    5. Bake: Spread your batter into the cake pan evenly and bake for 25-35 minutes, until a toothpick inserted comes out clean.
    6. Poke Holes: Allow the cake to cool for 20-30 minutes and afterward, poke with a fork across the surface of the cake. This will allow the leches mixture to soak in.
    7. Add Tres Leches Mixture: Whisk together all the ingredients for the leches mixture until well combined. Pour the mixture slowly and evenly over your cake, allowing it to seep in completely.
    8. Chill: Cover and refrigerate for at least 2 hours before topping your pumpkin tres leches with spiced whipped cream.

    Making the Spiced Whipped Cream

    1. Combine: Using a hand mixer, beat the heavy whipping cream, powdered sugar, vanilla, and spices until stiff peaks form.
    2. Add to Cake: Spread evenly across your cooled cake and dust with cinnamon.
    4-photo collage of pumpkin cake being prepared.

    Tips for Making the Best Tres Leches

    Here are a couple of simple tips to keep in mind as you make this tasty fall dessert! I know you’re going to love pumpkin tres leches as much as I do. It’s absolutely divine!

    • Add Tres Leches Mixture Slowly: Pouring the leches mixture over your cake should be a slow process. You want to pour it slowly about ¼ cup at a time, allowing it to soak in completely before adding more on. I actually ended up using a syringe to inject it into the cake with half of the leches mixture, so it was a combination of pouring and injecting.
    • Let it Rest: I know it’s so hard to resist having a slice once this tasty cake is made, but it needs plenty of time to rest and chill before it’s ready to eat. I recommend refrigerating your pumpkin tres leches for at least 2 hours before you dig in. This will allow the tasty milk mixture to completely saturate, giving your tres leches its signature moist texture.

    A slice of pumpkin tres leches being served with a cake spatula.

    Storing Leftovers

    Once you have a pan of this scrumptious cake made, it’s likely going to be devoured in an instant. If you’re lucky enough to have some leftovers, here’s how you can keep your pumpkin tres leches tasting fresh and delicious!

    • In the Refrigerator: Store in an airtight container or wrapped with plastic wrap. Pumpkin tres leches will stay good for 4-5 days.

    A slice of pumpkin tres leches with a bite taken out of it.

    More Pumpkin Desserts

    With pumpkin season in full force, here are a few more desserts you’ve got to try out! They’re perfectly sweet and packed with that rich pumpkin flavor you crave! Find my full list of pumpkin recipes here.

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    Pumpkin Tres Leches

    If you’re a fan of traditional tres leches, you’re going to absolutely LOVE this fall version! Soft, moist, and loaded with spiced pumpkin flavor, this pumpkin tres leches is the perfect dessert switch-up for the holidays!
    Course Dessert
    Cuisine American, Mexican
    Keyword pumpkin tres leches, pumpkin tres leches recipe
    Prep Time 30 minutes
    Cook Time 30 minutes
    cooling time 2 hours 30 minutes
    Total Time 3 hours 30 minutes
    Servings 12 people
    Calories 617kcal
    Author Alyssa Rivers

    Ingredients

    Cake:

    • 2 cups all purpose flour
    • 2 teaspoons baking powder
    • 2 teaspoons baking soda
    • ½ teaspoon salt
    • 2 tablespoons pumpkin pie spice
    • 1 cup granulated sugar
    • ½ cup brown sugar
    • ¾ cup vegetable oil
    • 4 large eggs
    • 1 tablespoon vanilla extract
    • 1 15 ounce can pumpkin puree

    Leches mix:

    • 1 cup whole milk
    • 1 cup cream
    • 1 14 ounce sweetened condensed milk
    • 1 12 ounce can evaporated milk

    Spiced whipped cream topping:

    • 2 cups heavy whipping cream
    • ¾ cup powdered sugar
    • 2 teaspoons vanilla
    • ¼ teaspoon allspice
    • ¼ teaspoon nutmeg

    Instructions

    • Preheat oven to 350℉ and grease a 9X13” cake pan
    • Whisk together flour, baking powder, baking soda, salt, and pumpkin pie spice. Set aside.
    • In a separate bowl whisk granulated sugar, brown sugar, oil, eggs and pumpkin puree.
    • Gradually add the dry ingredients to the wet and whisk to combine.
    • Spread your batter into the cake pan evenly and bake for 25-35 minutes, until a toothpick inserted comes out clean.
    • Allow the cake to cool for 20-30 minutes and poke with a fork across the surface of the cake, this will allow the leches mixture to soak in.
    • Whisk together all the ingredients for the leches mixture until well combined. Pour the mixture slowly and evenly over your cake, allowing it to seep in completely.
    • Cover and refrigerate for at least 2 hours before topping with spiced whipped cream.

    Spiced whipped cream:

    • Using a hand mixer, beat the heavy whipping cream, powdered sugar, vanilla, and spices until stiff peaks form.
    • Spread evenly across your cooled cake and dust with cinnamon.

    Nutrition

    Calories: 617kcal | Carbohydrates: 78g | Protein: 12g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 145mg | Sodium: 408mg | Potassium: 522mg | Fiber: 2g | Sugar: 60g | Vitamin A: 7040IU | Vitamin C: 4mg | Calcium: 310mg | Iron: 2mg
  • Slow Cooker Soups to Warm You Up

    Slow Cooker Soups to Warm You Up

    This incredible lineup of slow cooker soups will keep you warm all season long! Sweet, spicy, savory, creamy, and cheesy, this roundup has everything you want! It has enough soups to try all season long!

    It doesn’t matter whether the soup is creamy or broth-based, has noodles or no noodles… I love them all! Try out my very favorites and start with some Creamy Zuppa Toscana. They try this delicious Slow Cooker Pasta e Fagioli Soup or this classic Crockpot Chicken Noodle Soup!

    A collage of six different slow cooker soups with the text that says "slow cooker soups to wam you up".

    Warm and Comforting Slow Cooker Soup Recipes

    I know that most people think that soup season is only for the cold months. But for our household… it’s all year long! I can never resist a delicious soup, especially when I get to eat it out of a bread bowl! Soup is so versatile, and you can most definitely make one that your entire family will enjoy.

    This recipe roundup includes delicious and warm soup recipes that you will come back to over and over again. And aren’t slow cooker soups the best? They not only are quick and easy and cook during the day but… They end up being the perfect temperature when you are ready to eat. Slow-cooker soup recipes are my go-to; I have so many for you to try! Good luck picking your favorite!

    Slow Cooker Tips

    We all love a good, warm slow cooker soup but no one is happy when they don’t turn out as planned! Here are some easy tips that will help your soups turn out perfectly every time.

    • How to Cut Ingredients: It’s important that when you are cooking that you cut all of your ingredients to about the same size. This ensures that they cook evenly and some aren’t done quicker than others. That can result in some being mushy and others being hard or not cooked all the way through.
    • High vs. Low Cook Time: You can usually cook any crock pot soup on high OR low as long as you know how to convert it from one to the other. For every 2 hours on low, it’s 1 hour on high. So the time is typically cut in half from low to high.
    • When to Add Dairy Products: Usually, when I am adding cream cheese or shredded cheese to my slow cooker soups, I add it in during the last 15 minutes. This makes it so that the cheese doesn’t curdle and get overcooked.
    • Place Meat on the Bottom: Because meat is usually the ingredient that takes the longest to cook, I always put that in the slow cooker first.

    Slow Cooker Creamy Chicken Tortellini Soup

    Slow Cooker Creamy Chicken Tortellini Soup is such a delicious and comforting soup. Loaded with carrots, celery, onion, chicken and tortellini, this creamy soup will become a favorite!
    Ingredients: boneless chicken breast, medium carrots, stalks celery, medium onion, garlic, low sodium chicken broth, bay leaves, Italian seasoning, whole milk, heavy cream, flour, cheese tortellini, chopped fresh parsley for serving, salt and pepper to taste
    Make This Recipe

    Slow Cooker Loaded Baked Potato Soup

    Loaded baked potato soup is hands down the best potato soup that I have ever had. Creamy and delicious with all the goodness of a baked potato, made right in your slow cooker!
    Ingredients: potatoes, onion, chicken broth, butter, flour, sour cream, heavy cream, salt and pepper , bacon, cheddar cheese, green onions
    Make This Recipe

    Top down view of a white bowl filled with chicken noodle soup.

    Crockpot Chicken Noodle Soup

    Comforting and hearty, this crockpot chicken noodle soup is so easy to make, and right in the slow cooker. Let the house fill with the most wonderful aroma knowing a cosy dinner is on the way.
    Ingredients: skinless chicken breast, carrots, sliced, celery, sliced, onion, diced , cloves garlic, minced, dried oregano, dried thyme, salt, pepper, low sodium chicken stock, dried long pasta, extra salt and pepper to taste, fresh parsley to serve
    Make This Recipe

    Slow Cooker Potato Soup

    Slow Cooker Pasta e Fagioli Soup

    Slow cooker Pasta e Fagioli soup is a rich and hearty Italian soup loaded with pasta, vegetables, beans, and lean ground beef. It's hearty, comforting, and oh so delicious!
    Ingredients: extra virgin olive oil, lean ground beef, whole carrots, celery stalks, onion, crushed tomatoes, beef broth, Italian seasoning, whole bay leaves, salt and pepper to taste, cannellini beans, drained and rinsed, red kidney beans drained and rinsed, ditalini pasta
    Make This Recipe

    This slow cooker chicken and rice soup is an easy and comforting meal that's perfect for cold nights!

    Slow Cooker Chicken and Rice Soup

    This slow cooker chicken and rice soup is an easy and comforting meal that’s perfect for cold nights!
    Ingredients: boneless skinless chicken breasts, diced yellow onion, medium carrots, stalks of celery, of chicken broth, minced garlic, dried thyme, dried parsley, salt, black pepper, white rice, chopped fresh parsley
    Make This Recipe

    Insanely Good Crockpot Chili

    Crockpot chili is the ultimate comfort food! This chili is SO easy and insanely good that everyone will come back for seconds!
    Ingredients: lean ground beef, olive oil, onion diced, green bell pepper diced, garlic cloves minced, beef broth, tomato sauce, diced tomatoes, pinto beans, kidney beans, chili powder, oregano, cumin, coriander, salt , cayenne
    Make This Recipe

    Slow Cooker Enchilada Soup

    Slow Cooker Enchilada Soup.. Loaded with tons of Mexican flavor and cooked low and slow for 8 hours!
    Ingredients: 16 ounces boneless chicken breasts, medium onion, garlic, 10 ounce can enchilada sauce, 15 ounce can chicken stock, 15 ounce can black beans, drained and rinsed, frozen corn, 14 ounce can fire-roasted diced tomatoes, with juice, 4 ounce can diced green chiles, ground cumin, chili powder, chipotle chili powder, optional garnishes: tortilla chips
    Make This Recipe

    Slow Cooker Cheeseburger Soup

    All of the goodness of a cheeseburger packed into an amazing hearty soup!
    Ingredients: ground beef, chopped onion, shredded carrots, diced celery, dried basil, dried parsley flakes, butter, chicken broth, peeled and diced potatoes, all purpose flour, shredded cheddar cheese, milk, salt, pepper, sour cream, green onions, bacon bits
    Make This Recipe

    Crockpot Taco Soup

    Crockpot Taco Soup is cozy, comforting, and easy to make. Everyone will love selecting their own toppings to customize this delicious soup!
    Ingredients: lean ground beef, onion,, can corn,, can black beans,, can red kidney beans,, can fire-roasted diced tomatoes,, can diced green chilis,, beef broth, water, dried oregano, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.
    Make This Recipe

    Crock-Pot Lentil Soup

    Crock-Pot Lentil Soup is a simple yet elegant dish prepared in a slow cooker. French lentils are simmered with chopped vegetables for a hearty and wholesome appetizer.
    Ingredients: extra-virgin olive oil, diced red onion, diced celery, diced carrots, minced garlic, dried herbs de Provence, French lentils or lentils du puy, can diced tomatoes, vegetable broth or stock, kosher salt, black pepper, sliced brown mushrooms, chopped kale, chopped parsley
    Make This Recipe

    Slow Cooker Chicken Fajita Soup

    A delicious and easy soup that takes 5 minutes to throw into the crockpot and you have an amazing flavor packed soup ready for dinner!
    Ingredients: boneless, 10.75 ounce cans condensed cream of chicken soup, salsa, frozen corn, 15 ounce can black beans, drained and rinsed, water, ground cumin, dried cilantro, shredded cheddar cheese, sour cream, diced tomatoes, green onions, cilantro, lettuce, diced avocado, tortilla strips
    Make This Recipe

    Slow Cooker Chicken Tortellini Soup

    Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It's definitely a dinner the whole family will love!
    Ingredients: boneless chicken breast, medium carrots, stalks celery, medium onion, garlic, low sodium chicken broth, water, bay leaves, Italian seasoning, cheese tortellini, chopped fresh parsley for serving, salt and pepper to taste
    Make This Recipe

    Slow Cooker Beefy Nacho Soup

    All of the goodness of cheesy nachos packed right into this soup! Slow cooked to perfection and topped with tortilla chips, this soup will become an instant favorite!
    Ingredients: lean ground beef, taco seasoning, small onion, garlic, condensed nacho cheese soup, diced tomatoes and green chilis, milk, sharp cheddar cheese, Crushed tortilla chips
    Make This Recipe

    Slow Cooker Potato Leek Soup

    Serve up a warm bowl of slow cooker potato leek soup. Just saute the vegetables, simmer the potatoes, puree it all together, that’s it!
    Ingredients: unsalted butter, olive oil, diced yellow onion, sliced leeks, minced garlic, russet potatoes, unsalted vegetable stock, kosher salt, bay leaf, sprigs thyme, heavy cream, black pepper, chopped chives
    Make This Recipe

    Slow Cooker Tomato Basil Parmesan Soup

    A creamy and delicious tomato basil parmesan soup that is perfect for the colder weather!
    Ingredients: 14 oz cans diced tomatoes, with the juice, finely diced carrots, finely diced onions, finely diced celery, dried oregano or 1Tablespoon fresh oregano, dry basil or ¼ cup fresh basil, chicken broth, butter, flour, parmesan cheese, half and half, salt, pepper
    Make This Recipe

  • Almond Croissants

    Almond Croissants

    A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They’re ready in 30 minutes and taste like you got them from your favorite bakery!

    If you’re a lover of pastries like I am, here are a few more recipes you’ve got to try out! This apple galette, blueberry scones, or homemade cheese danishes are all great for having with your morning cup of coffee.

    Closeup of an almond croissant broken in half, dusted with powdered sugar.

    Almond Croissant Recipe

    I don’t know about you, but whenever I go to a cafe, I can’t help but want one of the tasty pastries behind the glass. Golden brown and dusted in powdered sugar, the almond croissants always look too good to resist. Now you don’t have to go to your local coffee shop to grab one! All it takes to make them at home are some leftover croissants, simple syrup, and an easy almond filling. You’re going to love this recipe!

    Almond croissants are a great breakfast for busy mornings. I love that I can just grab one and go! They’re so golden and flaky with the most delicious creamy filling. Whether you make them for a holiday breakfast or brunch with friends and family, they’re sure to be a hit. You may want to make a double batch because it’s hard to stop at one! They’re so tasty, I think I could eat a whole pan by myself.

    Ingredients You’ll Need

    This recipe is perfect if you have any day-old croissants on hand! From there, all you need are some standard baking ingredients to whip a batch of these up! If you’re looking for measurements, they can all be found in the recipe card below.

    • Croissants: Day-old croissants work really well here because they stay crisp and flaky even after the creamy filling is added. Fresh will work too if you don’t already have some croissants on hand. If you’re feeling extra ambitious, try making your croissants from scratch! I have a detailed recipe for you here.

    Simple Syrup

    • Water: Adjusts the consistency of the syrup.
    • Granulated Sugar: Gives the syrup its tasty sweetness!
    • Almond Extract: I use almond extract here because it adds more tasty almond flavor all throughout the croissants.

    Almond Cream Filling

    • Almond Meal or Flour: Gives the filling substance and adds flavor as well. You can either buy this prepackaged or use ground almonds. Simply add sliced almonds to a food processor and pulse until you get a fine texture.
    • Sugar: Granulated sugar works great here to make the filling nice and sweet!
    • Salt: A pinch is all you need to enhance the overall flavor.
    • Almond Extract: For more tasty almond flavor!
    • Butter: Since we’re adding salt separately, I used unsalted butter here!
    • Large Eggs: Help bind all of the ingredients together.
    • Milk: Because we want the creamiest filling possible, I recommend using whole-fat milk.
    • Sliced Almonds and Powdered Sugar: I love adding these on top because they give the croissants a bakery-worthy finishing touch!

    How to Make Almond Croissants

    Quick and easy, this almond croissant recipe is another delicious thing to add to the breakfast lineup! These croissants are so golden, flaky, and the creamy almond filling is to die for. You’re going to love them!

    1. Prepare Croissants: Leave the croissants out on the counter uncovered overnight because this helps dry them out.
    2. Preheat Oven: The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.

    Simple Syrup

    1. Cook: Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
    2. Add Almond Extract: Remove from the heat and stir in almond extract. Let cool completely.

    Almond Filling

    1. Dry Ingredients: In a large bowl, whisk together the almond meal or flour, sugar, and salt.
    2. Add Almond Extract: Add the butter and almond extract and beat until fully combined.
    3. Mix In Eggs: Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.

    Assembly and Baking

    1. Brush With Simple Syrup: Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
    2. Add Almond Filling: Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
    3. Add Toppings: Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling because this will prevent them from falling off while baking.
    4. Bake: Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
    5. Top With Powdered Sugar: Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.
    Croissants lined up on a baking sheet.

    Tips and Tricks

    Here are a few simple ways to adjust these almond croissants to your liking. That’s one of the best things about making pastries at home!

    • Adjust Almond Flavoring: If you find almond extract to be quite strong, you can cut back the amount of extract in the simple syrup and filling. You can also use vanilla extract instead if you prefer.
    • Almond Topping: You can use as few or as many sliced almonds on top of the croissants as you’d like. I love the crunch they add, so I usually use a lot.
    • Using Smaller Croissants: This recipe is easily adapted to smaller croissants. Reduce the amount of almond filling to 1-1 ½ tablespoons.
    • Add Rum: Traditionally, rum is added to the simple syrup mixture in many almond croissant recipes. This is a great way to add a little extra flavor! A tablespoon or two will do the trick

    Top-down view of baked almond croissants topped with powdered sugar.

    Storing Leftover Croissants

    These almond croissants are best served warm out of the oven, but they will keep for a few days in an airtight container on the counter. They make a quick and easy breakfast or a sweet treat to snack on throughout the day!

    • At Room Temperature: Store leftover croissants in an airtight container for up to 3 days. Dust with more powdered sugar, if needed, when ready to eat.

    A croissant being broken into 2 pieces.

    More Almond Desserts

    Can’t get enough of the sweet and nutty flavor of almonds? Here are a few more almond desserts I know you’ll love! Not only are they absolutely delicious, but they’re easy to make, too! The whole family will be wanting more.

    Print

    Almond Croissants

    A must-make for breakfast or tea time, these flaky almond croissants with a sweet and creamy filling are sure to make your day a little brighter. They're ready in 30 minutes and taste like you got them from your favorite bakery!
    Course Breakfast, Snack
    Cuisine American, French
    Keyword almond croissant recipe, almond croissants
    Prep Time 20 minutes
    Cook Time 15 minutes
    Total Time 35 minutes
    Servings 8 Croissants
    Calories 513kcal
    Author Alyssa Rivers

    Ingredients

    Simple Syrup

    • 1 cup water
    • ⅓ cup granulated sugar
    • ½ teaspoon almond extract

    Almond filling

    • 1 cup almond meal or flour
    • ½ cup granulated sugar
    • ½ teaspoon salt
    • 1 teaspoon almond extract
    • ½ cup unsalted butter room temperature
    • 2 large eggs room temperature
    • 2 tablespoon milk
    • Sliced almonds for topping
    • Powdered sugar for dusting

    Instructions

    • Leave the croissants out on the counter uncovered overnight to help dry them out.
    • The day after, preheat the oven to 350°F and line a baking sheet with parchment paper.

    Simple syrup

    • Add the water and sugar to a small saucepan and bring to a simmer. Simmer until all the sugar has dissolved.
    • Remove from the heat and stir in almond extract. Let cool completely.

    Almond filling

    • In a large bowl, whisk together the almond meal or flour, sugar, and salt.
    • Add the butter and almond extract and beat until fully combined.
    • Add the eggs one at a time and then beat on high until you achieve a fluffy and creamy frosting consistency.

    Assembly and Baking

    • Slice open the stale croissants. Use a pastry brush to generously brush the simple syrup over the insides of the croissants.
    • Spread a layer of almond filling on the bottom half of each croissant, about 2-3 tablespoons. Top with the top half of the croissant.
    • Once all the croissants are filled, mix the remaining almond filling with 2 tablespoon of milk to thin. Spread it evenly over the top of the croissants. Sprinkle with sliced almonds. You can use your hand to press the almonds into the almond filling to prevent them from falling off while baking.
    • Bake for 13-15 minutes, until the almond filling on top begins to turn golden brown and the sliced almonds are getting toasted.
    • Let cool before dusting with powdered sugar. These croissants are best served the same day they are made.

    Nutrition

    Calories: 513kcal | Carbohydrates: 50g | Protein: 9g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 110mg | Sodium: 385mg | Potassium: 93mg | Fiber: 3g | Sugar: 28g | Vitamin A: 844IU | Vitamin C: 0.1mg | Calcium: 66mg | Iron: 2mg
  • Bourbon Pecan Pie

    Bourbon Pecan Pie

    This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won’t want to make it any other way!

    It’s that time of year when we have pie on our minds. Whether you are thinking about Thanksgiving or just want a crowd-pleasing dessert for a gathering, you are in need of a great pie recipe! No doubt you’ve already got some favorites, but I always like to try out a new pie recipe once a year. You’ll have to try my most popular Incredible Peach Pie, or this fit for any season No Bake Key Lime Pie. If you are a fan of chocolate, you can’t go wrong with this classic Chocolate Pie!

    Bourbon Pecan Pie with a slice taken out of it in a white pie dish with pecans in the background.

    Bourbon Pecan Pie Recipe

    I’ve heard it a lot- pecan pie is too sweet. It’s the reason it rarely makes an appearance at my house! My family isn’t a huge fan. That’s why I am absolutely in love with this Bourbon Pecan Pie recipe! It’s perfect. The bourbon cuts down on the sweetness, and the darker brown sugar and corn syrup give the pie a prailine-like flavor that is off the charts. My family gobbled this pie up so quickly that I couldn’t believe it. My kids loved it topped with some whipped cream!

    The best part about this recipe is that it isn’t harder than your average pecan pie. It requires no extra effort and will blow you away with it’s rich nutty flavor. I am a huge fan of no-bake pies (like this easy chocolate pie) because sometimes baking a pie feels like a gamble. It’s hard to know if the center will set up and if the crust will bake all the way through. This recipe was stress-free! I promise it will turn out great for you too.

    Ingredients

    There are a few ingredients in this Bourbon Pecan pie that you will likely have to go buy at the grocery store. This pie is very sweet and it needs molasses to give it it’s rich flavor. You will absolutely love the sweet filling and the kick you get from the bourbon! It is an award-winning pie if you ask me!

    • 9- inch Pie Crust: To save time you can buy a pre-made pie crust, but there’s nothing like homemade crust! This pie crust recipe is one I love to make and freeze the dough to have on hand.
    • Butter: I used unsalted butter in this recipe.
    • Dark Brown Sugar: Dark brown sugar has more molasses than regular brown sugar. You will definitely want to use it! It will change the flavor if you use regular brown sugar.
    • Dark Corn Syrup: Again, you will want to use this instead of regular corn syrup! It has molasses in it and is sweeter than the regular version.
    • Eggs: I always use Grade A large eggs in my recipes.
    • Bourbon: I just used Jim Beam, but you can use your favorite brand!
    • Vanilla Extract: Whatever you usually use in baked goods will work.
    • Salt: Just a pinch to bring out the flavors and cut the sweetness.
    • Pecans: You can use whole pieces, or roughly chop them. I like to do a little bit of both for texture.
    Process photos showing pecan pie filling ingredients being poured into a glass bowl, pecans being added, and then that mixture being added to a pie shell in a white pie dish.

    How to Make Pecan Pie

    This is a simple pie that will really wow your guests! I couldn’t believe how easy it was to make, and yet the taste was top notch. It’s better than any pecan pie I’ve had at any restaurant. You will not be sorry you tried this Bourbon Pecan Pie!

    1. Freeze Crust: Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.
    2. Make Filling: Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.
    3. Add Pecans: Stir the pecans into the filling and pour into the chilled pie crust.
    4. Bake: Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.
    5. Cool: Remove from the oven and let cool completely on a cooling rack.
    A top view of a whole Bourbon Pecan Pie with a striped tea towel under neath and pecans sprinkled to the side.

    Tips for Making Bourbon Pecan Pie

    This is a simple pie, but I wanted to share a few tips that really helped me make this pie next level! These are just a few things I thought you might like to know while making this pie.

    • Time Saver: Need to save yourself some time? Use a pre-made pie crust. You can also purchase pre-chopped pecans for even faster prep.
    • Nuts:  Use chopped pecans in the filling and top with whole halves to add texture.
    • Cut the Sweetness: This is supposed to be a sweet pie, but understandably it can be too sweet sometimes. Balance that sweetness by adding semi-sweet chocolate chunks or chocolate chips to the bottom of the pie crust before adding the filling. You can also add flakey sea salt to the top once cooked for a sweet and salty taste.
    • Avoid Burning: If the top of the pie is browning too much but the filling is still not quite set, take a sheet of foil and place it gently on top of the pie. Don’t crimp it around the sides of the pie, simply let it rest on top and it will protect it from burning while the filling finishes cooking.

    A slice of pecan pie with a bite taken out sitting on a fork on a stone like plate with the rest of the pie to the side.

    Storing Leftovers

    This Bourbon Pecan Pie makes great leftovers! It doesn’t store long, but it tastes amazing up until it’s last day. You can follow these tips to get the most out of this delicious recipe!

    • Room Temperature: You can bake this pie and store it at room temperature for up to 3 days.
    • Refrigerator: It can also be stored in the fridge loosely covered for 4-5 days. Allow the pie to come to room temperature before serving.
    • Bake and Freeze: Bake and cool completely and then freeze the pie for up to 2 months. Before serving, thaw in the fridge overnight and bring to room temperature.

    Classic Pie Recipes to Try

    I absolutely love pie. It’s creamy, sometimes has a crunch, and the flaky crust has my mouth watering. In my opinion, it’s the perfect dessert. And if you are like me, you are always on the hunt for the best pie recipes. I have all of the classics rounded up for you here, that are the best of the best!

    Print

    Bourbon Pecan Pie

    This gooey Bourbon Pecan Pie is a delicious twist on a classic! The alcohol will cook out while baking and you are left with rich flavor and a sweet filling that will leave your mouth watering. You won't want to make it any other way!
    Course Dessert
    Cuisine American
    Keyword Bourbon Pecan Pie, pecan pie
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Total Time 1 hour 30 minutes
    Servings 8 People
    Calories 1633kcal
    Author Alyssa Rivers

    Ingredients

    • 1 9- inch pie crust homemade or store-bought
    • ¼ cup unsalted butter melted
    • 1 cup dark brown sugar packed
    • 1 cup dark corn syrup
    • 3 large eggs lightly beaten
    • ¼ cup bourbon
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 2 cups pecans roughly chopped or left whole

    Instructions

    • Place the pie crust in a 9-inch pie pan. Flute the edges and place the crust in the freezer for at least 20 minutes. Let us stay there until the filling is ready.
    • Preheat the oven to 375°. In a large bowl, combine the butter, brown sugar, and corn syrup. Add the eggs, bourbon, vanilla extract and salt. Mix until thoroughly combined.
    • Stir the pecans into the filling and pour into the chilled pie crust.
    • Bake for 15 minutes in the preheated oven before lowering the temp to 325°. Bake for an additional 45-60 minutes, until the center of the pie still has just a slight wobble to it but is almost completely set.
    • Remove from the oven and let cool completely on a cooling rack.

    Nutrition

    Calories: 1633kcal | Carbohydrates: 185g | Protein: 20g | Fat: 90g | Saturated Fat: 26g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 43g | Trans Fat: 0.2g | Cholesterol: 77mg | Sodium: 1121mg | Potassium: 425mg | Fiber: 9g | Sugar: 61g | Vitamin A: 283IU | Vitamin C: 0.3mg | Calcium: 106mg | Iron: 8mg
  • The Best Pie Roundup

    The Best Pie Roundup

    If you are ready to start your holiday baking, this pie roundup is for you! It includes the best of the best pie recipes that will knock the socks off of anyone who tries them!

    I can’t get enough of pie… With its delicious filling and buttery, flakey crusts, it’s a dessert that I want to have all year long! If you love pie as much as me then you have got to try my favorite German Chocolate Pie, my Grandma’s Famous Pumpkin Pie or this classic Apple Pie! They are all so delicious and will be on your list of favorites for years to come!

    A collage of 6 pictures of pies with the text "The Best Pie Recipes"

    Delicious Pie Recipe Roundup

    We can’t get enough pie around our house! For some people, pie is reserved for the holidays (especially Thanksgiving) but around here… We bake pie all year long! Because we love it so much, I have rounded up some of my very favorite tried and true pie recipes. These ones are the best of the best. Just bookmark this page and you will never have to search for a pie recipe again!

    Sometimes, I have the time to bake my pie crust and filling from scratch. Other times, I need something quick and easy. That’s why in this roundup I have included classic pies with a golden, flakey crust AND… no bake pies that you can use a premade crust you can use a deliciously silky pudding filling. Because either way, pie is pie and it will all be so delicious!! this pie roundup will be your go-to all year long!

    Pie Baking Tips

    Because this pie roundup has so many different kinds of pie, I wanted to give you all of my tips and tricks so that each and every one of your pies turns out perfectly!

    • Cold Ingredients: Keeping your ingredients cold before you bake is key to a delicious pie crust! This helps you achieve that perfectly golden and flakey pie crust!
    • Don’t Use Too Much Flour: When rolling out the dough, try using as little flour as possible. If you work the dough too much and add in too. much extra flour, the dough will become tough and not bake properly.
    • Blind Bake the Crust: If you are making a cream pie or a custard pie, you must bake your pie crust ahead of time. You can find out all about how to blind bake a crust here.
    • Use the Bottom Rack: When you are baking a pie, it’s always best to place it on the lowest rack in your oven. This helps prevent your pie crust from becoming soggy on the bottom.

    Pumpkin Chiffon Pie with Biscoff Crust

    If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It's fluffier than a typical pumpkin pie, and the cookie crust spoon licking good. This recipe is one you'll want to serve for the Holidays or any day!
    Ingredients: ground biscoff cookies crumbs, granulated sugar, salted butter, vanilla extract, envelope of unflavored gelatin, ground cinnamon, ground nutmeg, ground clove, ground ginger, salt, granulated sugar, can pumpkin puree, egg yolks, whole milk, egg whites, cream of tartar
    Make This Recipe

    German Chocolate Pie

    This decadent dessert is everything you love about German chocolate cake in one easy-to-make pie! Layers of chocolate custard, perfectly sweet shredded coconut, and salted pecans all in a golden, flaky crust. It's the perfect addition to your Thanksgiving table!
    Ingredients: cooked pie crust in 9” pie pan, milk chocolate chips, butter, sugar, cornstarch, whole milk, large egg yolks, vanilla extract, brown sugar, heavy whipping cream, sweetened condensed milk, butter, large egg yolks, sweetened coconut flakes, vanilla extract, salted pecans
    Make This Recipe

    Impossible Pie

    Don't be fooled by the name, this impossible pie is one of the easiest pies you'll ever make! Called "impossible" because it magically forms its own crust, you can have this pie ready for the oven in just 7 minutes. This pie is a classic for a reason- the creamy custard filling and crunchy topping are irresistible!
    Ingredients: large eggs, unsalted butter, all purpose flour, milk, granulated sugar, sweetened shredded coconut, vanilla, nutmeg
    Make This Recipe

    Banana Cream Pie

    A classic dessert, made with a creamy vanilla bean and banana custard filling! This banana cream pie recipe is foolproof and ready to please a crowd!
    Ingredients: unbaked pie crust, granulated sugar, cornstarch, salt, whole milk, large egg yolks, unsalted butter, vanilla extract, vanilla bean paste, bananas, Whipped cream
    Make This Recipe

    Blueberry Lattice Pie

    This classic blueberry pie is a fresh and delicious dessert that's made for summertime! Filled with blueberries and topped with the most delicious and beautiful lattice crust, this pie is sure to impress any guest. 
    Ingredients: Sugar, Lemon Zest, Double Pie Crust Recipe, Cornstarch, All-purpose Flour, Lemon Juice, Frozen Blueberries, Unsalted Butter, Egg, Water, Coarse Sugar
    Make This Recipe

    Grasshopper Pie

    This chilled, minty pie grasshopper pie has a creamy filling with an Oreo cookie crust. The taste and smooth texture are perfect and will have just about anyone coming back for seconds! 
    Ingredients: Sandwich Cookies, Unsalted Butter, Salt, Cream Cheese, powdered sugar, Crème De Menthe Liqueur, Crème De Cacao, Drops Green Food Coloring, Heavy Cream, Crushed Oreos, Andes Mints
    Make This Recipe

    Homemade Peach Pie

    This Homemade Peach Pie is a bit of summer paradise on your plate! Flakey buttery crust is filled with a luscious sweet peach filling that is perfect with a scoop of vanilla ice cream.
    Ingredients: all purpose flour, granulated sugar, salt, unsalted butter, cold and cubed, ice water, 6-8 ripe but firm peaches , granulated sugar, brown sugar, flour, ground cinnamon, nutmeg, salt, lemon juice, vanilla extract, egg yolk , water
    Make This Recipe

    Perfect Coconut Cream Pie

    This coconut cream pie recipe is made from scratch and is well worth the effort! It's made with a creamy coconut custard filling and topped with sweetened whipped cream and toasted coconut.
    Ingredients: all purpose flour, sugar, salt, cold butter cut into cubes, cold water, coconut milk *, granulated sugar, large eggs, corn starch, coconut extract, vanilla extract, toasted coconut, whipped cream
    Make This Recipe

    Lemon Chess Pie

    This lemon chess pie is packed purely with lemon filling and is a lemon-lovers dream come true! The texture is smooth and creamy with a deliciously flakey crust that just about anyone will go crazy for! 
    Ingredients: Pie Crust, Eggs, Flour, Cornmeal, Granulated Sugar, Salt, Lemon Juice, Lemon Zest, Unsalted Butter
    Make This Recipe

    No Bake Chocolate Pie

    No Bake Chocolate pie is silky smooth, rich and incredibly indulgent! The perfect option when you want something exquisite, but don't want to heat up the kitchen!
    Ingredients: butter, oreo cookie crumbs, Semi sweet chocolate, heavy whipping cream, vanilla, instant espresso powder, heavy whipping cream, granulated sugar, heavy whipping cream, granulated sugar, vanilla, Chocolate shavings
    Make This Recipe

    Dutch Apple Pie

    Dutch Apple Pie is the best version of apple pie! Instead of a top crust, you enjoy a sweet crumble topping over a mound of delicious apples.
    Ingredients: pie crust, apples, sugar, all purpose flour, cinnamon, salt, lemon juice, brown sugar, all-purpose flour, butter, cinnamon, salt
    Make This Recipe

    Homemade Cherry Pie

    Homemade cherry pie is about as classic as they come and this recipe is no exception! Absolutely delicious, this mouthwatering pie has a tart filling and flaky crust that is so tasty that you won't be able to stop at just one slice!
    Ingredients: Homemade, fresh or frozen sour cherries and their juice, granulated sugar, cornstarch, almond extract, lemon juice, unsalted butter, egg yolk, water
    Make This Recipe

    No Bake Eggnog Pie

    No-bake eggnog pie really takes the festivities of the season up a notch! Creamy, delicious, and made with the perfect eggnog flavor, this pie will be a hit at all of your parties!
    Ingredients: Graham Cracker Crumbs, Unsalted Butter, Powdered Sugar, Instant Vanilla or Cheesecake Pudding Mix, Eggnog, Ground Nutmeg, Rum Extract, Whipped Topping, Whipped Cream
    Make This Recipe

    French Silk Pie

    A flakey crust is filled with a decadent, dreamy, creamy, chocolate filling and topped with pillows of cream for this irresistible French Silk Pie. The filling is so smooth and rich, and then encased in a buttery crust. It's a crowd pleaser where ever you serve it!
    Ingredients: all-purpose flour, rounded tablespoon granulated sugar, rounded teaspoon kosher salt, unsalted butter, cold water, heavy whipping cream, powdered sugar, unsweetened baking chocolate, bittersweet baking chocolate, large eggs, granulated sugar, unsalted butter, pure vanilla extract, heavy whipping cream, powdered sugar, vanilla extract, Chocolate curls
    Make This Recipe

    The Easiest Fresh Strawberry Pie

    The Easiest Fresh Strawberry Pie has sweet, juicy strawberries, a flakey, made from scratch, crust that is soaked in a creamy, glaze sauce. Top it with a dollop of whipping cream to have an overall satisfying dessert! 
    Ingredients: 9 inch pie crust, cornstarch, sugar, Water, 3 ounce package strawberry jello, fresh strawberries, Fresh whipping cream.
    Make This Recipe

    Pecan Pie

    Amazing Decadent Pecan Pie is a rich, chewy, nutty, sweet, traditional holiday staple. For many the holidays aren't the holidays without this brilliant dessert on the table. This homemade delight is surprisingly super simple. You are going to love it!
    Ingredients: all-purpose flour, rounded tablespoon granulated sugar, rounded teaspoon kosher salt, unsalted butter, cold water, pecan halves, unsalted butter, large eggs, pure vanilla extract, light corn syrup, molasses, dark brown sugar, flour, rounded teaspoon kosher salt, cinnamon
    Make This Recipe

    No Bake Cream Cheese Peanut Butter Pie

    An easy and amazing no bake pie that is so creamy and delicious with a chocolate graham cracker crust.  This is perfect for your next gathering!
    Ingredients: graham cracker crumbs, white sugar, butter, cream cheese, confectioners’ sugar, peanut butter, whipped topping, Whipped cream, Chocolate syrup
    Make This Recipe

    Lemon Meringue Pie

    Lemon Meringue Pie is literally a slice of sunshine! Tart and tangy, bright lemon filling is topped with clouds of fluffy meringue that is going to blow your taste buds.
    Ingredients: Graham crackers, unsalted butter, granulated sugar, lemon zest, kosher salt, corn starch, unsalted butter, lemon juice, water, egg yolks, egg whites, granulated sugar, cream of tartar, A pinch of kosher salt, of vanilla extract
    Make This Recipe

    Apple Pie

    Apple Pie is a classic American favorite that is sure to hit everyone's dining room table each fall. The buttery flaky crust, sweet-tart apple filling, and warm cinnamon aroma makes this a slice of heaven. Top it with ice cream and you've got a dessert that is sure to hit the spot.
    Ingredients: all-purpose flour, salt, unsalted butter, shortening, ice water, apples, lemon juice, granulated sugar, all-purpose flour, cinnamon, nutmeg, ground ginger, egg wash, coarse sugar
    Make This Recipe

    Grandma’s Famous Pumpkin Pie

    Grandma's famous pumpkin pie is smooth, thick, and creamy! A MUST for the holidays and the best when served with a big scoop of whipped cream on top!
    Ingredients: Grandma’s Perfect Pie Crust Recipe, granulated sugar, ground cinnamon, salt, ground ginger, ground cloves, eggs, pumpkin or homemade puree, Evaporated Milk, Pecans for garnish, Whipped Cream
    Make This Recipe

    Triple Berry Pie

    A patriotic fourth-of-July triple berry pie made simple with easy ingredients! This berry pie is bursting with juicy flavor and almost looks too good to eat. It's the perfect centerpiece for any summer celebration!
    Ingredients: packaged pie crusts, frozen strawberries, and ½ cup frozen raspberries, and ½ cup frozen blueberries, white sugar, cornstarch, and ½ teaspoons ground cinnamon, unsalted butter
    Make This Recipe

    Walnut Pie

    This sweet and nutty walnut pie is the perfect dessert for all of your holiday parties. There are flavors of caramelized brown sugar and butter running throughout, making each bite a dream!
    Ingredients: Pie crust homemade, eggs, Salt, Brown Sugar, Vanilla, Light Corn Syrup, Unsalted Butter, Chopped Walnuts
    Make This Recipe

    Partial eaten slice of sweet potato pie on a plate next to the pie dish

    Sweet Potato Pie

    This Sweet Potato Pie is unlike any others you’ve eaten. The filling is made with cream cheese for a cheesecake like creaminess and texture you won’t be able to resist.
    Ingredients: all-purpose flour, granulated sugar, kosher salt, unsalted butter, cold water, cream cheese, condensed milk, eggs, sweet potato, pure vanilla extract, cinnamon, nutmeg, ginger
    Make This Recipe

    Strawberry Rhubarb Pie

    A sweet, tart fruit filling and golden, flaky crust make this Strawberry Rhubarb Pie the dessert of the summer. With a pie this fresh and decadent, you won't want store-bought again!
    Ingredients: homemade pie crust, fresh rhubarb, fresh strawberries, granulated sugar, brown sugar, cornstarch, of salt, vanilla extract, lemon zest, lemon juice, salted butter, egg yolk, water
    Make This Recipe

    Best Ever Banoffee Pie

    Banoffee Pie is a popular dessert in Britain with a caramel toffee filling topped with bananas, whipped cream, and chocolate shavings. This is such an insanely delicious pie that you won’t be able to get enough of!
    Ingredients: graham cracker, sugar, unsalted butter, unsalted butter, dark brown sugar, can sweetened condensed milk, bananas, heavy cream, chocolate shavings
    Make This Recipe

  • Chilaquiles

    Chilaquiles

    Fried tortilla chips drowning in salsa verde with your choice of toppings make this Chilaquiles recipe irresistible! Serve it with a fried egg and crema on top for a filling breakfast that is ready in minutes. You’ll come back to this recipe again and again!

    I am a huge fan of quick and easy breakfasts. There is nothing like skipping breakfast that puts me on the wrong foot forward for the day. Since I also have 4 kids, I have to come up with a meal that will keep them full until lunch. That’s why I love this Slow Cooker Breakfast Casserole and this easy and craveable Blueberry Buttermilk Breakfast Cake. If you are craving Mexican food for breakfast after this blog post, you’ll have to try these Amazing Breakfast Enchiladas.

    Chilaquiles in a pan with a fried egg on top with a tea towel and tortilla chips in the background.

    What is Chilaquiles?

    If you haven’t heard of Chilaquiles, you are in for a treat! This traditional Mexican breakfast is made up of tortilla chips, salsa verde, and a fried egg. It is so flavorful and filling. The best part is that it only takes 10 minutes to make, so it’s perfect for busy mornings. To really ramp up the flavor, you can make homemade tortilla chips and salsa verde. That is the traditional way to make it, and it definitely tastes the best. I know my kids look forward to this breakfast!

    If you are stuck on repeat with pancakes, a side of scrambled eggs, or a quick oatmeal, then this is the perfect recipe for you! Breakfast looks and tastes very different in every culture. If you ever run out of ideas for things to whip up, there are tons of breakfast ideas on my website too!

    Ingredients

    All you really need are the first three ingredients. This dish is so simple and easy! But I recommend creme, cilantro and cheese because it really ramps up the flavor. You can also experiment with adding other toppings to make Chilaquiles your own style.

    • Salsa Verde: I personally love homemade verde, but if you are going to buy it at the store, then Herdez is the best!
    • Tortilla Chips: You can easily make your own tortilla chips from corn tortillas at home, or buy a bag from the store for a quick and easy version.
    • Egg: I love a fried egg on top of Chilaquiles!
    • Mexican Crema: This delicious Mexican Cream has a taste similar to sour cream and is perfect on top of Chilaquiles!
    • Cilantro: This is an optional garnish on top, but I love the pop of color and flavor it adds. You could add whatever herbs you think would go well on this dish!
    • Cotija Cheese: This is a delicious Mexican cheese that is similar to Feta. You’ll love it sprinkled on top!

    How to Make Chilaquiles

    They are so easy to make! All you need is one skillet and you’re ready to go. I can’t wait for you to taste it, and be blown away by Chilaquiles Verdes!

    1. Warm Salsa: Pour the salsa verde into a medium-sized pan and warm over the stove on medium heat.
    2. Add Chips: Add the chips on top of the sauce and slowly mix in to coat the chips.
    3. Fry Egg: Fry an egg and place it on top of the chilaquiles.
    4. Add Toppings: Garnish with toppings of your choice and enjoy!
    Process photos that show the salsa being warmed in a pan, the tortilla chips being placed in the salsa, and an egg frying in a pan.

    Additions and Substitutions

    You can easily make this recipe with things you already have on hand! It’s so fun to open the fridge and think about what you need to use up before it goes bad. Here are some suggestions for things you can add and change to make the best Chilaquiles ever!

    • Substitute for Queso Fresco: If you don’t have Queso Fresco on hand, you can use sour cream instead.
    • Add Veggies: You can easily add onion, avocado, tomatoes, chiles, peppers, or whatever else sounds yummy! Just add them on top when you are adding the other toppings, or warm them in the saucepan when you are warming the salsa.
    • Substitutions for Cilantro: You can leave the cilantro off. It is mostly for flavor, but you can get great flavors without it. Some lime juice over the top would brighten it right up!
    • Cheese Substitutions: You can use Feta, Parmesan, or Queso Fresco instead of Cotija if you would like to.
    • Add a Protein: You can add chicken, pork, or beef on top of Chilquiles for a well-rounded and filling meal.

    A close up of Chilaquiles in a pan that shows the cilantro, crema, and cheese on top.

    Storing Leftover Chilaquiles

    Chilaquiles can make great leftovers, just follow these tips so you don’t end up with soggy tortilla chips!

    • In the Refrigerator: Store your salsa verde in an airtight container in the fridge for up to 5 days. Store all of your other toppings that need refrigeration in the fridge.
    • On the Counter: Store your tortilla chips in a paper or plastic bag on the counter. Homemade are best if eaten within a few days.

    Chilaquiles in a bowl with a fork to the side and cilantro in the background.

    Other Delicious Mexican Dishes to Try

    You know I’m a huge fan of Mexican food! The flavors are so deep and rich, and just get better with time. That makes them great leftovers, which is perfect for my family’s busy schedule. Here are some other delicious Mexican inspired dishes to try!

    Print

    Chilaquiles

    Fried tortilla chips drowning in salsa verde with your choice of toppings make this Chilaquiles recipe irresistible! Serve it with a fried egg and crema on top for a filling breakfast that is ready in minutes. You'll come back to this recipe again and again!
    Course Breakfast
    Cuisine Mexican
    Keyword 10 minute, chilaquiles
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 2
    Calories 205kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups salsa verde, homemade or Herdez
    • 1 cup tortilla chips, homemade or store-bought
    • 1 egg, fried or sunny side up
    • Mexican Crema
    • cilantro, chopped
    • cotija cheese, crumbled

    Instructions

    • Pour the salsa verde into a medium-sized skillet and warm over the stove on medium heat.
    • Add the chips on top of the sauce and slowly mix in to coat the chips.
    • Fry an egg and place it on top of the chilaquiles.
    • Garnish with toppings of your choice and enjoy!

    Notes

     

     

     

    Nutrition

    Calories: 205kcal | Carbohydrates: 27g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 41mg | Sodium: 922mg | Potassium: 297mg | Fiber: 2g | Sugar: 7g | Vitamin A: 767IU | Vitamin C: 4mg | Calcium: 37mg | Iron: 1mg
  • Rugelach

    Rugelach

    Rugelach is a delicious little Jewish cookie filled with sweet and buttery flavors! A cream cheese pastry dough is filled with walnuts, raisins, cinnamon, and sugar and rolled into miniature crescent shapes.

    As the pastry dough bakes, rugelach tastes like a buttery flaky crust. The sweetness of the sugars and walnuts rolled on the inside of the cookie creates perfect complimentary flavors. Walnuts always have a way of being the star of both sweet and savory recipes. I love the addition of walnuts in my banana bread and fudge, but you have to try this amazing honey walnut shrimp!

    A closeup photo of a small plate of rugelach cookies stacked on top of each other. Raisins, walnuts, and a kitchen towel are scattered around the plate.

    What Is Rugelach?

    These traditional Jewish cookies get its name from the Yiddish word rugel, meaning “royal.” A cream cheese and butter pastry dough bakes to perfection as the sugars, raisins, and cinnamon melt and caramelize the inside. You are going to love rugelach because of the sweet inside flavors and the light flaky outside.

    This delicious treat is like biting through the best crust of your favorite pie! I love making them around the holidays and it’s fun to bring them to a cookie exchange. If you’re looking for more cookie recipes to bring to a cookie exchange you should bring these Twix cookies, butter pecan cookies, or my popular Grinch cookies!

    Ingredients for the Best Jewish Treat

    Rugelach may seem fancy, but the ingredients to make them are very simple! Most of the ingredients you will have on hand. The combination of cream cheese and butter creates the perfect pastry dough for these cookies. The baked pastry shell melts in your mouth and you are going to LOVE them!

    Dough

    • Cream Cheese: Cream cheese surprisingly makes a perfect pastry dough.
    • Unsalted Butter: Unsalted butter is best.
    • All-Purpose Flour: All-purpose flour creates the best results.
    • Granulated Sugar: Just a little bit of sugar helps sweeten the dough.
    • Salt: A little salt helps balance flavors.

    Filling

    • Granulated Sugar: You will love the combination of granulated and brown sugar together.
    • Brown Sugar: Brown sugar caramelizes and creates the sweetest flavor.
    • Raisins: I love the sweetness and texture of the raisins.
    • Walnuts: The walnuts bake and soften so deliciously in this recipe. You can also use pecans if you prefer.
    • Ground Cinnamon: I love the addition of cinnamon!

    Making this rugelach recipe can seem intimidating with all the steps, but these come together very quickly. You can also freeze some of the dough for later if you would like. It makes a lot of them which is so fun to bring to parties and share with friends. Everyone will love how cute and little they are!

    Dough

    1. Combine Dry Ingredients: Combine the flour, sugar, and salt in a food processor. Pulse on low 3-4 times until combined.
    2. Add Cream Cheese and Butter: Add the chilled cream cheese and butter, both cut into cubes, and pulse until crumbly and pea-sized.
    3. Knead Dough: Turn the mixture out onto a clean work surface then knead the dough together just until a cohesive dough forms.
    4. Chill Dough: Split them into three flattened disks and wrap them with plastic wrap. Chill for 1-2 hours, or overnight.

    Filling

    1. Add Filling Ingredients to Food Processor: Clean the food processor then add the sugars, raisins, walnuts, and cinnamon.
    2. Mix Filling Ingredients and Chill: Mix until the walnuts and raisins have been chopped into tiny bits. Transfer to a bowl. Cover and set aside until the dough is done chilling.

    Assembly and Baking

    1. Preheat Oven and Line Baking Sheets: Preheat the oven to 350° Fahrenheit and line two baking sheets with parchment paper.
    2. Roll Out Dough: Start with just one disk of dough by removing it from the fridge and plastic wrap. Place on a floured surface and use a rolling pin to roll into a 10-12 inch circle, about ⅛ inch thick. You may need to lift and turn the dough several times in order to dust it with flour beneath it to keep it from sticking. I used a large mixing bowl to trace a perfect circle and trimmed it with a paring knife.
    3. Spread on Filling: Spread ⅓ of the rugelach filling evenly across the top of the circle, pressing it into the dough rather firmly to anchor it.
    4. Cut Into Wedges: Use a sharp knife or pizza cutter to cut the circle into 12 equal wedges. Then roll each wedge starting from the wide side and into the pointed end. Place on the baking sheet keeping about 1 inch between them.
    5. Bake: Bake rugelach for 25-30 minutes until the dough begins to turn a light golden brown on top and the bottoms are crisp.
    6. Allow to Cool: Let cool completely on a cooling rack before serving.
    First photo is the dough mixed in a food processor. Second photo of the dough rolled out. Third photo of the filling mixture in a glass bowl. Fourth photo of the filling spread out on the rolled out dough. Fifth photo of the cookies rolled into crescent shapes.

    Tips and Variations

    This traditional rugelach comes together fairly quickly. It makes a lot of delicious cookies for you to enjoy and share with friends and neighbors. I have some helpful tips below for making this recipe a success for you!

    • Chill the Dough: Kneading the dough together can take a bit of work since there isn’t water or liquid to help it come together. Once the rugelach dough comes together, it’s important to give it adequate chilling time so the fat can become solid again and the gluten in the dough can relax, resulting in a flakier cookie.
    • Press the Filling: The filling is coarse and dry, so use your fingers to press it into the dough as best you can.
    • Roll the Rugelach Tightly: When rolling the cookies, try to keep the dough rolled tightly to prevent it from unraveling while it bakes.
    • Other Nuts and Fruit Work Great: The filling in this recipe is easily adaptable! You can swap out the walnuts for other nuts, try adding different spices or even use alternative dried fruit in place of the raisins.

    Top view of many baked rugelach cooling on parchment paper.

    Storing Leftover Cookies

    You are going to love these cookies so much that you won’t be able to stop eating them! If you happen to have any rugelach left over, you can simply store them at room temperature. This helps them keep a delicious crunchy texture.

    • On the Counter: Store leftover rugelach in an airtight container for up to 5 days at room temperature.
    • In the Freezer: The dough can be frozen once it is ready for the chilling stage, just wrap the discs tightly in 2-3 layers of plastic wrap followed by a layer of foil, and then in a freezer ziplock bag. It can be kept frozen for up to 3 months. Let it thaw overnight in the fridge before continuing with the recipe.

    A closeup photo of a small plate of rugelach cookies stacked on top of each other. Raisins, walnuts, and a kitchen towel are scattered around the plate. One of the cookies has a bite taken out of it.

    More Delicious Walnut Desserts

    Walnuts are amazing in all kinds of desserts!  Sweet desserts highlight the delicious texture and flavor of walnuts. If you love the walnuts in rugelach, I have more amazing walnut desserts for you to try!

    Print

    Rugelach

    Rugelach is a delicious little Jewish cookie filled with sweet and buttery flavors! A cream cheese pastry dough is filled with walnuts, raisins, cinnamon, and sugar and rolled into miniature crescent shapes.
    Course Dessert
    Cuisine israeli, jewish
    Keyword rugelach, rugelach recipe
    Prep Time 30 minutes
    Chill Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 36 Cookies
    Calories 142kcal
    Author Alyssa Rivers

    Ingredients

    Dough

    • 8 oz cream cheese chilled
    • 1 cup unsalted butter chilled
    • 2 ¼ cup all-purpose flour
    • 3 tablespoons granulated sugar
    • ¼ teaspoon salt

    Filling

    • ⅓ cup granulated sugar
    • ⅓ cup brown sugar
    • ½ cup raisins
    • 1 cup walnuts
    • 1 tablespoon ground cinnamon

    Instructions

    Dough

    • Combine the flour, sugar, and salt in a food processor. Pulse on low 3-4 times until combined.
    • Add the chilled cream cheese and butter, both cut into cubes, and pulse until crumbly and the fat is pea-sized.
    • Turn the mixture out onto a clean work surface and knead the dough together just until a cohesive dough forms.
    • Split into three flattened disks and wrap with plastic wrap. Chill for 1-2 hours, or overnight.

    Filling

    • Clean the food processor and add the sugars, raisins, walnuts, and cinnamon.
    • Mix until the walnuts and raisins have been chopped into tiny bits. Transfer to a bowl. Cover and set aside until the dough is done chilling.

    Assembly and baking

    • Preheat the oven to 350° Farhenheit and line two baking sheets with parchment paper.
    • Start with just one disk of dough and remove it from the fridge and plastic wrap. Place on a floured surface and use a rolling pin to roll into a 10-12 inch circle, about ⅛ inch thick. You may need to lift and turn the dough several times in order to dust it with flour beneath it to keep it from sticking. I used a large mixing bowl to trace a perfect circle and trimmed it with a paring knife.
    • Spread ⅓ of the filling evenly across the top of the circle, pressing it into the dough rather firmly to anchor it.
    • Use a sharp knife or pizza cutter to cut the circle into 12 equal wedges. Roll each wedge starting from the wide side and into the pointed end. Place on the baking sheet keeping about 1 inch between them.
    • Bake for 25-30 minutes, until the dough, begins to turn a light golden brown on top and the bottoms are crisp.
    • Let cool completely on a cooling rack before serving.

    Nutrition

    Serving: 1cookie | Calories: 142kcal | Carbohydrates: 13g | Protein: 2g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 38mg | Potassium: 53mg | Fiber: 1g | Sugar: 5g | Vitamin A: 243IU | Vitamin C: 0.2mg | Calcium: 17mg | Iron: 1mg