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  • Sprouted Wheat Bread

    Sprouted Wheat Bread

    This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you’ve tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.

    Is there anything better than the smell of bread baking in your kitchen? I really can’t think of anything that makes my mouth water more quickly. I’ve made many loaves and can tell you it is so satisfying to make and tastes much better than store-bought. You’ve got to try it! Start with this traditional and easy Grandma’s Perfect Homemade Bread, then you’ll just have to try Amish Friendship Bread and this delicious and easy Cinnamon Bread next!

    Sliced Sprouted Whole Wheat bread on a cooling rack with a blue tea towel underneath.

    Sprouted Whole Wheat Bread

    So what makes sprouted whole wheat bread different than regular whole wheat? The whole grain has sprouted which means that it was soaked in water until a little sprout came out! I think we sometimes forget that flour starts as wheat that has to be ground and bleached to be the fine white powder we buy in the stores. Before the wheat gets ground, it is sprouted which softens the hull (outside shell) and makes it easier to digest. It is also easier to absorb the nutrients! You can make sprouted bread from a lot of different kinds of grains, like oats, barley, and rye.

    Wheat bread from the store is not the same as homemade sprouted whole wheat bread. First of all, homemade bread always tastes better! But sprouting the wheat also makes the flour absorb water better which is always the problem when making whole wheat bread. This makes the bread more moist, soft, and fluffy! You’ll be so in love with the flavor of this bread, you’ll forget it’s better for you! You’re welcome. And if you’ve only ever made banana bread up until now, don’t worry. You’ve got this! This recipe is a quick and easy dough that will turn out great!

    Ingredients in Sprouted Wheat Bread

    Bread has been made out of the same simple ingredients for centuries! By changing out just one ingredient you can make a whole different bread. You can also make different kinds of bread with the same ingredients by changing how you knead it, shape it, and proof it. Have I mentioned I love making bread?

    • Warm Water: Warm water is between 105 degrees and 115. It’s really just a little warm to the touch, you don’t have to get a thermometer out if you don’t want to. Warm water helps the yeast get active faster.
    • Instant Dry Yeast: You can buy packets of this in the baking aisle at the grocery store.
    • Honey: The sweetener in this bread. Sugar will work too, but whenever you take a liquid out and add a dry ingredient, it will change the dough a little. It will still taste great!
    • Salt: Helps the flavors come out.
    • Sprouted Whole Wheat Flour: You can buy sprouted whole wheat flour on the baking aisle. There is usually a section of alternative flours, you should be able to find it there.
    Process photos showing dough rising in a bowl, dough folded in half, dough being kneaded by hands, and dough risen and scored in a bread pan.

    Sprouted Whole Wheat Bread Recipe

    I think it’s amazing how baking really is a science. You don’t need to feel intimidated, baking bread doesn’t have to be hard! I’ve got plenty of tips to help you make this recipe to perfection. You will love the feeling of making your own loaf. The smell alone will give you so much to look forward to.

    Make Dough

    1. Activate Yeast: In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
    2. Add Dry Ingredients: Add salt and 1 ½ cups of flour to the mixer and mix on low until the dough comes together.
    3. Finish Dough: At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
    4. Develop Gluten: Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.

    Proof

    1. Oil Bowl: Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
    2. Form Ball: Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
    3. Rest: Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
    4. Beat Dough: Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
    5. Rest: Let the dough rest an additional 30 minutes. Prepare your bread 9-inch bread pan by greasing it with baking spray.

    Shape

    1. Remove From Bowl: Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
    2. Form Loaf: For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
    3. Shape Dough: Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
    4. Place in Pan: Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
    5. Cover and Rest: Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉

    Bake

    1. Poke Test: You will know your sprouted wheat loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
    2. Score: (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
    3. Bake: Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
    4. Cool: Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

    Making this Recipe by Hand

    If you don’t have a dough hook and stand mixer, you can still make this sprouted wheat bread. Follow these tips to make a delicious whole wheat loaf by hand.

    • Making the Dough: Instead of mixing dough in a mixer, do steps 1-3 in a large bowl. Then for step 4, take the dough out of the bowl and knead it on a clean countertop. You may need to knead for longer than 4-5 minutes to reach desired texture.

    Sprouted Whole Wheat bread loaf sitting on a wire rack with a blue tea towel underneath

    Tips for Making the Best Bread

    If this is your first time making bread, you’ll find these tips really helpful! We all have to learn by experience because every dough is different, and every oven will bake in a different way.

    • How to Know How Much Flour to Add: You will need 2-3 C of sprouted flour. I can’t give you an exact amount because your humidity, ingredients, and elevation are different than mine. So what I can do is help you know what to look for. Start by adding just two cups. Your dough should pull away from the sides of the mixing bowl. It should be wet and kind of sticky, but not unmanageable. You want your dough on the wet side when making wheat bread!
    • Poke Test: When you are performing the poke test on your loaf note that it should be a very light poke, almost a tap.
    • Sticky Dough: This dough will be fairly sticky, more moisture is better for the wheat flour, use a dough scraper to keep your area clean and keep your hands oiled. Avoid using a lot of flour while working with the dough, you don’t want to dry the dough out.
    • Scoring the Loaf: I suggest you score the loaf with 3 diagonal lines, but you can score it any way you’d like. Scoring helps in the expansion process of the bread. This controls how your loaf expands, if you don’t score it, your loaf will likely split elsewhere.
    • Cooling: Allow your sprouted wheat loaf to cool for at least 30 minutes before cutting into it, if it’s too hot when you cut it the loaf will be too soft and weak.

    Whole wheat bread loaf sliced open facing the viewer sitting on a wire rack with stacked bread in the background.

    Storing Whole Wheat Bread

    This sprouted whole wheat bread is so great for sandwiches, french toast, and PB&J’s! You’ll love having this bread on hand, and here are a few tips to keep it fresh for as long as possible.

    • On the Counter: You can store your sprouted wheat bread on the counter covered by a tea towel, bread bag, or in an airtight bag. If you are going to keep it in a Ziploc bag you will want to make sure it dries out for at least 6 hours so that it doesn’t get soggy. It will keep for 5 days.
    • In the Fridge: You can store your bread in a plastic bag in the fridge for 1-2 weeks.
    • In the Freezer: You can freeze this sprouted whole wheat bread! Put it in an airtight container and freeze for up to 4 months.

    Easy Bread Recipes to Try

    I absolutely love sharing my bread recipes! If you have read through this entire post and decided making bread isn’t for you, this Easy Cheesy Garlic bread recipe is calling your name! If you read through the post and feel confident in your abilities, than give these other three recipes a try! Happy baking!

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    Sprouted Whole Wheat Bread

    This Sprouted Wheat Bread is fluffy, moist, and full of rich flavor! If you are a skeptic of whole wheat bread because you've tried store-bought in the past, get ready to change your mind! I promise even picky eaters love the nutty flavor and soft texture of this homemade bread.
    Course Bread
    Cuisine American
    Keyword Sprouted Wheat Bread, Sprouted Whole Wheat Bread, whole wheat bread
    Prep Time 45 minutes
    Cook Time 40 minutes
    proofing time 2 hours 30 minutes
    Total Time 3 hours 55 minutes
    Servings 10
    Calories 344kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cups warm water
    • 1 packet instant dry yeast
    • ⅓ cup honey
    • 2 teaspoons salt
    • 2-3 cups sprouted whole wheat flour

    Instructions

    • In the bowl of a stand mixer fitted with the dough hook, mix your water, honey, and yeast. Let this mixture set until the yeast becomes bubbly and frothy, about 5 minutes.
    • Add salt and 1 ½ cups of flour to the mixer and mix on low until dough comes together.
    • At this point you may want to add more of your flour, add ¼ cup at a time until your dough comes together well. It should be a fairly wet dough but be workable.
    • Once you’ve reached your desired consistency increase the speed to a medium high speed to work the dough further, an additional 4-5 minutes. This will help develop the gluten.
    • Prepare a bowl for the dough by oiling it with some olive oil. I suggest oiling your hands as well to handle this dough.
    • Remove the dough from mixer and shape into a loose ball, place dough into your oiled bowl and cover with saran wrap or a warm damp towel.
    • Allow dough to rest until it’s double in size, about an hour depending on the temperature of the room you’re keeping it in.
    • Once the dough has doubled in size, beat the gas from it and give it a fold. To fold your dough, remove it from the bowl and place it on a lightly floured surface. Pound it flat with your hands and fold in half, patting flat, then in half again the other way. Bring the dough together into another loose ball and place back into oiled bowl.
    • Let the dough rest an additional 30 minutes. Prepare your bread pan by greasing it with baking spray.
    • Once the dough has rested and risen again remove it from oiled bowl and place it again on a floured surface.
    • For this loaf we will be forming what is called a batard to fit into the bread pan. Beat the dough into a flat square shape on your floured surface.
    • Take the two corners furthest from you and fold together into the center of the square to form a triangular top. From here you will roll that point inward towards yourself, keeping the dough taught and rolling until you come to the end of the dough closest to you.
    • Seal the underside of the loaf by pinching it together and place the loaf seam side down in your pan.
    • Cover again and let rest until it has just about doubled in size, 45-70 minutes. Preheat oven to 350℉
    • You will know your loaf is ready when you can lightly poke the surface and see an indent has been left. If the dough bounces right back and feels tight it still needs more time. If it deflates and indents too much it could be over-proofed. You want it to feel slightly firm but still leave a small indent where you poke it.
    • (optional) score your loaf with 3 diagonal lines using a lame blade or knife.
    • Bake for 30-40 minutes, your loaf should be a deep golden color, if you are using a thermometer it should temp out to 190℉.
    • Once the loaf is taken out of the oven, allow it to cool in the pan for a few minutes before removing. Don’t let it cool completely in the pan or it will become soggy.

    Nutrition

    Calories: 344kcal | Carbohydrates: 93g | Protein: 0.3g | Sodium: 4667mg | Potassium: 60mg | Fiber: 0.2g | Sugar: 93g | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg
  • Garlic Parmesan Pull-Apart Bread

    Garlic Parmesan Pull-Apart Bread

    This garlic parmesan pull-apart bread is soft, flavorful, and beyond easy to make! It’s filled with cheesy garlic flavor and is just the perfect size for dipping in all of your favorite sauces!

    Name a better duo than garlic and parmesan. I’ll wait. It just goes so well with so many different types of dishes! If you love this flavor combo as much as I do, you’ll have to try out these garlic parmesan chicken wings, zucchini spears, or roasted potatoes next. They’re all so irresistible!

    A piece of garlic pull-apart bread being picked up.

    Garlic Parmesan Pull-Apart Rolls

    This garlic parmesan pull-apart bread is one of my family’s all-time favorite sides. My kids are always requesting it! It’s soft, warm, cheesy, and has the best savory flavor. It tastes heavenly served up with some homemade marinara or alfredo sauce for dipping! However, the best part about this recipe is the fact that you only need a can of Grands biscuits and a couple other simple ingredients to whip it up. It really doesn’t get any easier than this!

    Garlic parmesan pull-apart bread makes dinner a breeze. I love that all I have to do is mix all of the ingredients together and then throw them in the oven! These rolls are the perfect side. They’re great paired with anything from pizza to pasta or just served as an appetizer! My family loves having them around to munch on for game days. I know they’ll be just as much of a hit at your house! You just really can’t go wrong with warm bread smothered in butter, cheese, and garlic.

    Ingredients You’ll Need

    Even though this garlic parmesan pull-apart bread uses Grands biscuits, it tastes homemade! I love that you only need a few simple ingredients to throw it together. It’s an inexpensive side that the whole family will go crazy over! Check out the recipe card below for exact measurements.

    • Grands Biscuits: I love working with Grands biscuits! They’re so versatile! I just used the regular kind here, not the flaky layers.
    • Butter: Adds flavor and helps your pull-apart bread turn out perfectly golden brown!
    • Garlic: I always like to go for fresh minced garlic with these rolls, but garlic powder will work too if you don’t have any on hand.
    • Parmesan Cheese: I love adding grated parmesan because it gives the tops of the rolls that delicious baked cheese effect. The flavor pairs perfectly with garlic, too!
    • Italian Seasoning: You can’t go wrong by adding some savory herbs! Use prepackaged Italian seasoning or make your own blend. You can find my full recipe here!

    How to Make Garlic Parmesan Pull-Apart Bread

    It’s so easy, anyone can do it! All you have to do is combine all of the ingredients and then bake! You’re going to be so amazed when you pull golden brown, cheesy goodness out of the oven.

    1. Preheat Oven, Melt Butter: Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
    2. Add Seasonings: While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
    3. Combine: Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
    4. Bake and Enjoy: Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!
    4-photo collage of Grands biscuits being seasoned with parmesan cheese and herbs.

    Tasty Dipping Sauces

    This garlic parmesan pull-apart bread is absolutely delicious on its own, but even better served with tasty dips! These are a few of my family’s favorite dips. We can’t have breadsticks in my house without them! Whether you want some classic marinara, something garlicky, or packed with cheesy flavor, there’s a dip for every craving! Make some of these homemade sauces for your next pizza or pasta night! Your family is going to love them.

    What to Serve Garlic Parmesan Pull-Apart Bread With

    I always like to have these rolls with Italian-inspired dishes. They’re great for serving alongside pizza, pasta, or soup! Need dinner inspo? Try serving this pull-apart bread with this slow cooker Pasta e Fagioli, creamy bacon carbonara, or just some classic spaghetti! Any saucy pasta is great for dipping them in! Find more yummy Italian dishes here.

    Top-down view of baked rolls in a bundt pan.

    Storing Leftovers

    This delicious cheesy bread never lasts long at my house. In fact, I don’t think we’ve ever had leftovers! They’re always gone in a snap. If you’re lucky enough to have some left over, here’s how to keep them tasting fresh and delicious for a few days!

    • At Room Temperature: You’ll want to keep this garlic parmesan pull-apart bread covered so it doesn’t dry out as quickly. Wrap in plastic wrap or store in an airtight container. It will stay good for 2 days.

    Closeup of garlic parmesan pull-apart bread.

    More Tasty Sides

    Serving bread or breadsticks with dinner is always a good idea. Here are a few of my favorite recipes to up-level the usual dinner roll. Your guests are going to love them! They’re the perfect addition to any hearty meal. Find more homemade roll recipes here.

    Print

    Garlic Parmesan Pull-Apart Bread

    This garlic parmesan pull-apart bread is soft, flavorful, and beyond easy to make! It's filled with cheesy garlic flavor and is just the perfect size for dipping in all of your favorite sauces!
    Course Appetizer, Side Dish
    Cuisine American, Italian American
    Keyword garlic parmesan pull apart bread recipe, garlic parmesan rolls
    Prep Time 15 minutes
    Cook Time 20 minutes
    Total Time 35 minutes
    Servings 8 Servings
    Calories 291kcal
    Author Alyssa Rivers

    Ingredients

    Ingredients:

    • 1 can refrigerated Grands biscuits not the flaky layers
    • 1/2 stick butter
    • 3 cloves of garlic minced
    • 1/2 cup grated Parmesan cheese
    • 1 tsp Italian Seasoning

    Instructions

    • Preheat the oven to 350 degrees. Throw the cold stick of butter in a bundt pan and let it melt in the preheating oven.
    • While the butter melts, cut the Grands biscuits into quarters. In a bowl, toss the biscuit pieces, garlic, Italian Seasoning, and Parmesan cheese together.
    • Once the butter is melted, add the biscuit mixture, sprinkling with any cheese and garlic that gets let behind in the bowl.
    • Bake at 350 degrees for 20- 22 minutes until golden brown. Turn out on a dish and enjoy!

    Nutrition

    Calories: 291kcal | Carbohydrates: 29g | Protein: 6g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 690mg | Potassium: 142mg | Fiber: 1g | Sugar: 2g | Vitamin A: 231IU | Vitamin C: 1mg | Calcium: 105mg | Iron: 2mg
  • Pumpkin Spice Buddies

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.

    Muddy buddies are one of my all-time favorite party snacks. They’re just SO GOOD and beyond easy to make! Everybody loves them, and there are so many different variations! Try these cookies and cream muddy buddies, Twix muddy buddies, or peppermint buddies next!

    Pumpkin spice muddy buddies inside of a pumpkin-shaped jar.

    Pumpkin Spice Muddy Buddies

    I seriously think I just found the BEST fall snack ever invented. I’m obsessed with classic muddy buddies (puppy chow), but adding pumpkin spice takes these treats to a whole other level. I mean, pumpkin spice is the best part of fall, so why not add it to all of your favorite treats and desserts? You’ve got to make these pumpkin spice muddy buddies and join me in my new addiction. You won’t regret it!

    They are SO easy to make but so yummy! It’s the perfect last-minute addition to any fall party. The flavors of Cinnamon Chex Mix, white chocolate, powdered sugar, and pumpkin pie spice are going to have everyone coming back for more. A bowl of pumpkin spice buddies never lasts long. Once you try it for yourself, you’ll see why!

    Ingredients You’ll Need

    Easily the best part of pumpkin spice buddies is the fact that it only needs a handful of ingredients to whip up. Muddy buddies are also great for mixing other candies and treats into. I’ve listed some ideas below to get you started!

    • Chex® Cereal: I used cinnamon Chex cereal for a little extra warm spice.
    • White Chocolate Chips: I LOVE the pairing of white chocolate and pumpkin pie spice, but feel free to switch these out for milk or dark chocolate chips!
    • Dried Cranberries: I love the texture that dried cranberries add to this treat. They’re also a great addition because they have a tasty, tart flavor!
    • Pumpkin Seeds: I used roasted and salted! I love the extra crunch they add.
    • Pumpkin Pie Spice: You can use premade pumpkin pie spice or make your own blend using a few pantry staples! You can find my full recipe here.
    • Powdered Sugar: Dusted on top for a little extra sweetness!

    How to Make Pumpkin Spice Buddies

    You can make a batch of these in 15 minutes from start to finish! A delicious, chocolatey fall treat in a pinch? Yes, please! These are great for a quick treat for the kids or a flavorful addition to Halloween parties!

    1. Add Ingredients to Bowl: In a large bowl combine Cinnamon Chex Cereal, cranberries, and pumpkin seeds. Set aside.
    2. Melt Chocolate: In a double broiler or microwave carefully melt the white chocolate. Add the pumpkin pie spice until fully incorporated.
    3. Pour Over Cereal: Pour the white chocolate mix over the Chex cereal and fold it into the cereal, fruit, and seeds mixture until covered evenly.
    4. Top With Powdered Sugar: Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.
    5. Dry and Store: Lay on a baking sheet to dry. Store in an airtight container until ready to serve.
    4-photo collage of Chex Mix, chocolate, pumpkin spice, nuts, cranberries, and powdered sugar being tossed together in a Ziploc bag.

    Tasty Additions

    Muddy buddies are great because you can add in so many different mix-ins! Here are a few of my favorites.

    • More Mix-Ins: A few more delicious additions to these pumpkin spice buddies are chopped pecans, walnuts, shredded coconut, pumpkin puree, M&Ms, and caramel sauce. Feel free to mix and match!

    How Long Do Pumpkin Spice Muddy Buddies Last?

    The great thing about pumpkin spice buddies is you can keep them at room temperatures and snack on them throughout the week!

    Closeup of pumpkin spice buddies in a pumpkin-shaped jar.

    More Pumpkin Spice Treats

    If you love everything pumpkin spice just like I do, these recipes are for you! They’re full of rich pumpkin flavor and fall spices! With how delicious they are, you might just want to make them year-round.

    Print

    Pumpkin Spice Buddies

    Prepare yourself for the best fall treat around- delicious pumpkin spice combined with one of the easiest treats on the planet – muddy buddies! The crunchy Chex Mix, chocolate, powdered sugar, and added cranberry and fall spices will make you want to finish the whole bowl.
    Course Appetizer, Dessert, Snack
    Cuisine American
    Keyword pumpkin spice buddies, pumpkin spice muddy buddies, pumpkin spice muddy buddies recipe
    Prep Time 15 minutes
    Total Time 15 minutes
    Servings 8 people
    Calories 305kcal
    Author Alyssa Rivers

    Ingredients

    • 1 box 13.5 oz Cinnamon Chex® Cereal
    • 1 1/2 cups white chocolate chips
    • 1 cup dried unsweetened cranberries
    • 1 cup roasted and salted pumpkin seeds
    • 2 teaspoon pumpkin pie spice
    • 1/2 cup powdered sugar divided

    Instructions

    • In a large bowl combine Cinnamon Chex Cereal, cranberries and pumpkin seeds. Set aside.
    • In a double broiler or microvave carefully melt the white choocolate. Add the pumpkin pie spice until fully incorporated.
    • Pour the white chocolate mix over the chex cereal and fold it into the cereal, fruit, and seeds until all are covered evenly.
    • Divide the powdered sugar between 2 large bags. Add half of the cereal to each bag. Shake until the powdered sugar fully coats the cereal.
    • Lay on a baking sheet to dry. Store in an airtight container.

    Nutrition

    Calories: 305kcal | Carbohydrates: 41g | Protein: 4g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 7mg | Sodium: 33mg | Potassium: 167mg | Fiber: 1g | Sugar: 37g | Vitamin A: 10IU | Vitamin C: 1mg | Calcium: 76mg | Iron: 1mg
  • Instant Pot Mashed Potatoes

    Instant Pot Mashed Potatoes

    These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.

    Potatoes are the bread and butter of any hearty meal. I love them in every form! A few more quick and recipes you need to add to the dinner lineup are these garlic butter hasselback potatoes, duchess potatoes, and classic scalloped potatoes!

    Mashed potatoes in an Instant Pot, seasoned with herbs.

    Mashed Potatoes in the Instant Pot

    Making mashed potatoes can sometimes be a bit of a hassle. First peeling potatoes, then chopping, boiling, draining, mashing and seasoning. (You’ll have to try my dad’s famous mashed potatoes if you have the extra time.) If you want to cut down on prep time but don’t want to compromise on flavor, these Instant Pot mashed potatoes are the answer. You’re going to love them because they’re so easy and delicious!

    Being a busy mom, I’ll admit I sometimes have a problem remembering that I have to make dinner some nights. Both my Instant Pot and air fryer are a life-saver! I love that I can make hearty, delicious meals for my family in a pinch. I think that’s why I love this recipe so much. Now mashed potatoes don’t have to be reserved for the holidays! You can easily make them for weeknight dinners because all it takes are a few simple ingredients and 15 minutes!

    Ingredients You’ll Need

    These Instant Pot mashed potatoes are perfect for Thanksgiving coming up because they’ll free up space on the stove and are totally hands-off. This way, you can actually enjoy your holiday dinner with your guests! Also, you only need a few simple things to make them. That’s what makes this recipe the best! Note: exact measurements can all be found in the recipe card below.

    • Potatoes: I used red potatoes, but you can definitely try out other types here! Yukon or Russet potatoes are both great options because they’re so nice and buttery!
    • Chicken Broth: I used low-sodium chicken broth because it adds extra flavor to these mashed potatoes and makes them nice and smooth.
    • Butter: Butter is a must for rich, creamy potatoes!
    • Kosher Salt: I always go for kosher salt over table salt because it’s not as bitter.
    • Italian Seasoning: If you’ve never tried adding herbs to your mashed potatoes, here’s your sign to! I love it because it adds extra flavor!
    • Garlic Powder: You can’t go wrong with garlic. Add some in for the best savory flavor!
    • Salt and Pepper: Add to taste!

    How to Make Mashed Potatoes in an Instant Pot

    Give your potatoes a quick chop, throw them into the pot with some chicken broth, pressure cook for 10 minutes, and mash. No draining necessary! This recipe will quickly become one of your favorites.

    1. Add Potatoes to Instant Pot: Add the potatoes to the Instant Pot. (No need for a trivet!) Pour the chicken broth on top.
    2. Cook: Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
    3. Release Pressure: When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
    4. Mix In Remaining Ingredients: Next, add butter, salt, Italian seasoning, garlic powder, and pepper. Mash everything together until smooth. Season to taste!
    4-photo collage of chopped potatoes being added to an Instant Pot with chicken broth and various seasonings. They are then mashed until smooth.

    Tips and Variations

    Here are a couple ways you can customize and perfect these Instant Pot mashed potatoes! I know you’re going to love them as much as I do.

    • Skip Peeling Your Potatoes: I don’t ever peel my potatoes because the skin packs in so many nutrients! The potatoes are so tender once the cook time is up. The skin easily mashes in and you hardly even notice it. It’s great because it cuts down on prep time even more!
    • Extra Mix-Ins: The chicken broth adds incredible flavor, but you can add whatever you like to season them after cooking! A little salt and pepper and butter is delicious and great for keeping things simple. Want to jazz things up a bit? Add in some browned butter or flavored cream cheese. Anything goes! Some of my go-tos are seasoning salt or Cajun seasoning for an extra boost of flavor.

    Closeup of Instant Pot mashed potatoes.

    Storing Leftovers

    Leftover mashed potatoes are the best! They’re great with leftover gravy or honestly just heated up on their own. I’m such a potato-lover, finding leftover mashed potatoes in the fridge is one of my favorite things!

    Mashed potatoes served in a brown bowl. There is a silver spoon in the bowl of potatoes.

    More Delicious Potato Sides

    Here are a few more potato side dishes that will complete any meal! They’re buttery, hearty, and filled with so much mouthwatering flavor! They’re perfect for the holidays and weeknight dinners as well. Find more tasty potato side dishes here!

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    Instant Pot Mashed Potatoes

    These Instant Pot mashed potatoes are an easy side dish for any holiday or weeknight dinner! They are creamy and flavorful and come together in just 15 minutes.
    Course Side Dish
    Cuisine American
    Keyword instant pot, Instant Pot Mashed Potatoes, instant pot mashed potatoes recipe, Mashed Potatoes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 6 Servings
    Calories 142kcal
    Author Alyssa Rivers

    Ingredients

    • 5 pounds red potatoes, cut into 1.5" pieces
    • 1 cup chicken broth, low sodium
    • 1/3 cup butter
    • 1 teaspoon kosher salt
    • 1/2 teaspoon Italian seasoning
    • 1/2 teaspoon garlic powder
    • 1/4 teaspoon cracked black pepper
    • additional salt and pepper to taste

    Instructions

    • Add the potatoes to the Instant Pot or electric pressure cooker (no need for a trivet!) Pour the chicken broth on top of the potatoes.
    • Put the lid on, turn the valve to sealing, and set to Manual, high pressure, for 10 minutes. It will take about 5-10 minutes to come to pressure and start counting down.
    • When the cook time is over, turn the Instant Pot off and let the pressure release naturally for 5 minutes and then open the valve to release remaining pressure.
    • Add butter, salt, Italian seasoning, garlic powder, and pepper. Mash all of the ingredients together until smooth. Season to taste!

    Nutrition

    Calories: 142kcal | Carbohydrates: 24g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 398mg | Potassium: 719mg | Fiber: 3g | Sugar: 2g | Vitamin A: 127IU | Vitamin C: 16mg | Calcium: 20mg | Iron: 1mg
  • Apple Pecan Crisp

    Apple Pecan Crisp

    Apple pecan crisp is so easy to make and is the perfect fall dessert. The crisp apples, crunchy pecans hidden throughout, and a buttery cinnamon sugar crumb topping are the perfect combo!

    Fall desserts are the best desserts out there. The combination of seasonings with crisp apples can’t be beat! Try out this Slow Cooker Cinnamon Apple Oatmeal, these delicious Sautéed Apples, or these delightful Dutch Caramel Apple Pie Bars!

    A bowl of apple pecan crisp with 2 scoops of vanilla ice cream on top,.

    Apple Pecan Crisp Recipe

    It’s fall, and you know what that means! ALL of the apple recipes! Is there anything better than biting into a crisp and tender apple? The only thing better is when you can make a delicious dessert out of it, just like this apple pecan crisp! The addition of pecans to a classic apple crisp recipe took it to a whole different and delicious level.

    This recipe is delicious and simple to make and will be the perfect fit after any fall meal. The cinnamon sugar mixture works its magic in the oven as it bakes and creates an amazing cinnamon sugar glaze over the apples as it bakes. Top this dessert with some vanilla ice cream. It will melt onto the warm apple crisp and adds a creamy texture to each and every bite.

    Ingredients in Apple Pecan Crisp

    Once you have some Granny Smith apples in hand, you won’t be able to resist making this delicious dessert! It’s perfect for fall and I love bringing in the classic autumn spices like cinnamon and cardamom to really level up this dessert. Check out the recipe card at the bottom of the post for exact measurements.

    • Granny Smith Apples: I like using green apples because their tart flavor complements the sweet ingredients perfectly. I also peel my apples before adding them to my cooking dish.
    • Lemon Juice: The lemon juice keeps the apples fresh and helps prevent browning.
    • Brown Sugar: This adds in a deep flavor and helps creamy a caramelized texture.
    • Flour: I used all-purpose flour for this recipe.
    • Cinnamon: This classic flavor is a must for any fall apple recipes!
    • Cardamom: This adds a bit of a spicy, mint flavor that goes so well with cinnamon.
    • Ginger: The ginger provides a very mildly spicy and sweet combination of flavors to the dessert.
    • Pecans: You will use some of the pecans with the apples, and the other half will go in the topping.

    Crumb Topping

    • Flour: I used all-purpose flour in the topping.
    • Old Fashioned Oats: The oats bring in a fantastic texture that makes the top crumble.
    • Brown Sugar: This is a MUST if you want the sauce to caramelize and add some additional sweet flavors.
    • Cinnamon and Nutmeg: These fall flavors complement the apple mixture.
    • Salt: The salt enhances all the flavors in the apple pecan crisp.
    • Butter: I used cold unsalted butter so I could easily cut it up into cubes.

    Let’s Make Apple Pecan Crisp!

    This delicious dessert will be a go-to for your family during the fall… Actually, let’s be honest, it’s so good that you will bake it all year long! It only takes a few minutes to put it all together. Top it with some vanilla ice cream, and you will love every bite!

    1. Prep: Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch casserole dish with softened butter or cooking spray.
    2. Whisk: Whisk together sugar, flour, cinnamon, ginger, cardamom, and ½ cup of pecans in a large bowl. 
    3. Coat Apples: Add the apples and lemon juice in a separate bowl. Mix to coat evenly. 
    4. Mix Together: Dump the dry mix onto the apples and toss until completely coated. 
    5. Add to Baking Dish: Spread the apples evenly into your baking dish

    Crumb Topping

    1. Combine: In a bowl, add the flour, oats, brown sugar, cinnamon, nutmeg, and cubed butter. 
    2. Cut Butter: Mix with a pastry cutter or fork until you have a coarse crumb texture. 
    3. Sprinkle: Add the remaining chopped pecans and mix. Sprinkle crumb topping onto the apples, covering them completely. 
    4. Bake: Bake for 35-45 minutes, or until the apples are tender and the topping is a light, golden brown.
    4 pictures showing the steps on how to make apple pecan crisp.

    Baking Tips and Variations

    Apple pecan crisp is just as delicious as it sounds! Here are a few tips and variations that you can use to change things up and make your dessert perfect for your family.

    • Crumb Topping: When you mix your crumb topping, you shouldn’t see any cubes of butter left behind. When you pinch your fingers, the topping should stick together.
    • Nuts: If you aren’t a fan of pecans, then you can switch up the type of nuts! Try using some walnuts or slivered almonds instead!
    • Glaze: I love adding some vanilla ice cream to this apple pecan crisp when it’s warm, but you can also try drizzling on some warmed cream cheese frosting as a glaze!

    A top view of apple pecan crisp in a 9 x 13 pan with 2 scoops of vanilla ice cream on top.

    How to Store Leftovers

    Lucky for you, this apple pecan crisp stores well, and you can enjoy it for a few days after you make it! It’s so good that you may want to double the recipe so that you definitely have some leftovers!

    • At Room Temperature: Once your apple pecan crisp has cooled, then you can store it in an airtight container at room temperature. It will last about 2-4 days!
    • To Reheat: You can warm this up in the microwave and top it with some fresh vanilla ice cream; it will taste as good as the day you baked it!

    A bowl of apple pecan crisp with ice cream in a bowl with a silver spoon scooping some out.

    More Delicious Fall Desserts

    Once you try this pecan apple crisp, you will be on the lookout for more delicious fall desserts! Is there anything better than sweet desserts that have apple or pumpkin in them? I don’t think so! Try a few more of these and you will be set for the whole season.

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    Apple Pecan Crisp

    Apple pecan crisp is so easy to make and is the perfect fall dessert. The crisp apples, crunchy pecans hidden throughout, and a buttery cinnamon sugar crumb topping are the perfect combo!
    Course Dessert
    Cuisine American
    Keyword apple crisp, apple pecan crisp
    Prep Time 20 minutes
    Cook Time 40 minutes
    Total Time 1 hour
    Servings 12
    Calories 397kcal
    Author Alyssa Rivers

    Ingredients

    • 6 cups Granny Smith Apples (peeled and sliced)
    • 2 Tablespoons Lemon Juice
    • 2/3 cup brown sugar
    • 2 Tablespoons flour
    • 1 teaspoon cinnamon
    • 1 teaspoon cardamom
    • 1/4 teaspoon ginger
    • 1 cup pecans (salted and chopped)

    Crumb Topping

    • 3/4 cup all-purpose flour
    • 3/4 cup old fashioned oats
    • 1 1/2 cups brown sugar
    • 1 teaspoon cinnamon
    • 1/2 teaspoon nutmeg
    • ¼ teaspoon salt
    • 3/4 cup butter (cold and cubed)

    Instructions

    • Preheat oven to 350 degrees Fahrenheit and lightly grease a 9×13-inch casserole dish with softened butter or cooking spray.
    • Whisk together sugar, flour, cinnamon, ginger, cardamom, and ½ cup of pecans in a large bowl.
    • In a separate bowl, add the apples and lemon juice. Mix to coat evenly.
    • Dump the dry mix onto the apples and toss until completely coated.
    • Spread the apples evenly into your baking dish

    Crumb Topping

    • In a bowl, add the flour, oats, brown sugar, cinnamon, nutmeg, and cubed butter.
    • Mix with a pastry cutter or fork until you have a coarse crumb texture.
    • Add the remaining chopped pecans and mix. Sprinkle crumb topping onto the apples, covering them completely.
    • Bake for 35-45 minutes, or until the apples are tender and the topping is a light, golden brown.

    Notes

    Originally Posted on August 22, 2016

    Updated on October 20, 2022

    Nutrition

    Calories: 397kcal | Carbohydrates: 60g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 152mg | Potassium: 191mg | Fiber: 3g | Sugar: 46g | Vitamin A: 394IU | Vitamin C: 4mg | Calcium: 54mg | Iron: 1mg
  • Taylor Swift Chai Cookies

    Taylor Swift Chai Cookies

    If you love warm Chai spices and soft chewy sugar cookies, this Taylor Swift Chai Cookie recipe is for you! Made popular by T Swift herself, these cookies are everything you’re looking for in a fall treat. Get your sweaters on and turn up that Taylor Swift music, you’re about to make your new favorite cookie!

    It’s no secret I love fall flavors. I just love warm spices that tingle on your tongue and remind you of your favorite cozy memories. We all think of pumpkin desserts when we think of fall, but apple desserts are another classic! If you love apples or have a few sitting on the counter that need some love, you’ve got to try this Caramel Apple Upside Down Cake, this warm and mouthwatering Old Fashioned Apple Cobbler, or these super yummy Dutch Caramel Apple Pie Bars!

    Taylor Swift Chai Sugar cookies with nutmeg frosting sitting on a wire rack with a grey background

    What are Taylor Swift Chai Cookies?

    We have to go back to 2009 when Taylor Swift took over the internet with her Chai sugar cookie recipe. Everyone just HAD to try it, and they really lived up to all the excitement. They are more than just a sugar cookie. Taylor Swift’s Chai cookies are full of fall flavors and actually have Chai tea in them, which is where they get their name. We used Chai concentrate and leaves to really get the flavor to pop. I have to give it to Tay Tay, she makes a great cookie!

    The original cookie has eggnog frosting, and in this recipe I decided to give you the option to make it without. I have a tip box you can see below that shows you how to include the eggnog if you want it! It really does take the fall flavors to the next level. I have always loved the Swig sugar cookie with all my heart, but I think this recipe just might turn me into a Swiftie cookie fan too! I already love her music of course.

    Ingredients in Taylor Swift Chai Cookies

    You will absolutely love the ingredients in this cookie. It has real Chai tea leaves and Chai concentrate to make this cookie the perfect companion to a cup of tea! Too much? I don’t think so! You’ll already be buying a Chai tea packet, so you might as well brew a cup to enjoy them with!

    • Butter: I used unsalted butter. If all you have is salted then leave out the additional salt in this recipe.
    • Vegetable oil: Vegetable oil doesn’t have very much flavor so it’s perfect for cookies. You can use your favorite oil.
    • Granulated Sugar: Regular pantry sugar is great.
    • Powdered Sugar: There is powdered sugar in this cookie which helps absorb some of the extra moisture that the oil gives this cookie.
    • Chai Tea Concentrate: You should be able to find this ingredients in the tea aisle at your favorite grocery store. You want to make sure to include this ingredient so you can really taste the chai spices!
    • Egg: I always use large grade A eggs.
    • Vanilla Extract: Whatever you use for baking will be perfect.
    • Chai Tea Leaves: You can buy any bagged Chai tea box from the tea aisle at the grocery store. You will open the bag to get the leaves out. They should already be really small and ready to put into your cookies.
    • Allspice: This brings out the warm flavors in the Chai. It tastes like a combination of cinnamon, nutmeg, and cloves.
    • All-Purpose Flour: Whatever flour you have on hand will work.
    • Baking Soda: This helps the cookies rise.
    • Salt: Salt makes all of the other flavors stronger and helps balance out the sweetness.

    Frosting Ingredients

    • Powdered Sugar: Powdered sugar is great for frosting because it gets really smooth and soft.
    • Nutmeg: The perfect warm fall flavor to compliment the Chai in the cookie.
    • Vanilla: Vanilla flavor helps the frosting to taste deeper and more than just sweetness.
    • Heavy Whipping Cream: The fat in heavy whipping cream makes this frosting irresistible and so creamy!
    Process photos showing a bowl with batter in it, cookies baking on a sheet, and finished cookies frosted sitting on a wire rack.

    Taylor Swift Chai Cookies Recipe

    If you have made a cookie before, you can make these Taylor Swift Chai cookies! They are so easy to make and perfect for a chilly day. They come together so quickly and the added spices will totally blow you away.

    1. Whip Butter: In a large bowl using a hand mixer, or a stand mixer fitted with the paddle, whip your butter until it is light and fluffed.
    2. Add Oil: Add the oil and beat on medium speed until it’s mostly incorporated, the oil will not completely mix with the butter.
    3. Add Ingredients: Add sugar, powdered sugar, chai tea concentrate, egg, and vanilla. Mix again until all are incorporated.
    4. Add Spices: Add the chai tea leaves and allspice, mix in.
    5. Add Dry Ingredients: Lastly add the flour, baking soda, and salt. Stir until it’s all combined. Your batter will be soft.
    6. Scoop Cookies: Scoop cookie dough out at about 2 tablespoons size, round into balls and roll in sugar.
    7. Chill: Place dough on a baking sheet lined with parchment paper and refrigerate for an hour.
    8. Bake and Cool: Preheat oven to 350℉ and bake cookies for 8-12 minutes. After removing from the oven allow cookies to sit on the hot pan for at least 5 minutes. Remove from pan and let the cookies cool completely on a cooling rack.

    Frosting Recipe

    1. Whip: Whip all the ingredients together with a hand mixer, until all ingredients are well incorporated.
    2. Frost: Once the cookies have cooled completely, dollop a spoon of frosting on top of the cookies and spread lightly with the back of the spoon.
    Frosted Sugar cookies sitting on parchment on a baking sheet.

    Make Eggnog Frosting

    The original Taylor Swift Chai cookies recipe has eggnog in the frosting. You can take the frosting recipe that I shared, and make a simple change to add eggnog!

    • Make Eggnog Icing: It’s a simple substitution! Just substitute all of the heavy whipping cream for egg nog. It’s so creamy, soft, and absolutely delicious! You can make the regular frosting or try this eggnog version. Both are absolutely delicious and perfect on top of this fall flavored cookies.

    Taylor Swift Chai cookies sitting on a wire rack, one of them has a bite taken out of it.

    Storing Leftovers

    These cookies are so scrumptious and make fantastic leftovers because they can last about 5 days and taste great the whole time! If you store them correctly they will stay soft and creamy.

    • On the Counter: Store any leftover cookies in an airtight container on your counter. They will last up to 5 days!

    Other Spiced Fall Treats

    Fall is my favorite time of year because warm spiced desserts are so delicious. I look forward to them all year. There’s nothing quite like putting on a warm sweater, grabbing a cup of tea and enjoying a cinnamon roll, or spiced cookie! If you are looking for some other fun fall desserts, you’ll want to check out these recipes!

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    The BEST Taylor Swift chai tea cookies

    If you love warm Chai spices and soft chewy sugar cookies, this Taylor Swift Chai Cookie recipe is for you! Made popular by T Swift herself, these cookies are everything you're looking for in a fall treat. Get your sweaters on and turn up that Taylor Swift music, you're about to make your new favorite cookie!
    Course Dessert
    Cuisine American
    Keyword Taylor Swift Chai Tea Cookies
    Prep Time 45 minutes
    Cook Time 12 minutes
    cooling time 1 hour
    Total Time 1 hour 57 minutes
    Servings 18 Cookies
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup butter room temp
    • ¼ cup vegetable oil
    • ½ cup granulated sugar plus more for rolling dough
    • ½ cup powdered sugar
    • ¼ cup chai tea concentrate
    • 1 large egg
    • 1 tablespoon vanilla extract
    • 1 bag chai tea leaves
    • ¼ teaspoon allspice
    • 2 ¼ cups all purpose flour
    • ½ teaspoon baking soda
    • ½ teaspoon salt

    Frosting:

    • 2 cup powdered sugar
    • 1 teaspoon nutmeg
    • 1 teaspoon vanilla
    • 6 tablespoons heavy whipping cream

    Instructions

    • In a large bowl using a hand mixer, or a stand mixer fitted with the paddle, whip your butter until it is light and fluffed.
    • Add the oil and beat until it’s mostly incorporated, the oil will not completely mix with the butter.
    • Add sugar, powdered sugar, chai tea concentrate, egg, and vanilla. Mix again until all are incorporated.
    • Add the chai tea leaves and allspice, mix in.
    • Lastly add the flour, baking soda, and salt. Mix until it’s all combined. Your dough will be soft.
    • Scoop dough out at about 2 tablespoons size, round into balls and roll in sugar.
    • Place on a baking sheet lined with parchment paper and refrigerate for an hour.
    • Preheat oven to 350℉ and bake cookies for 8-12 minutes. After removing from the oven allow cookies to sit on the hot panfor at least 5 minutes. Remove from pan and let the cookies cool completely on a cooling rack.

    Frosting:

    • Whip all the ingredients together with a hand mixer, until all ingredients are well incorporated.
    • Once the cookies have cooled completely, dollop a spoon of frosting on each cookie and spread lightly with the back of the spoon.

    Nutrition

    Calories: 212kcal | Carbohydrates: 34g | Protein: 2g | Fat: 7g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 28mg | Sodium: 141mg | Potassium: 29mg | Fiber: 0.5g | Sugar: 22g | Vitamin A: 245IU | Vitamin C: 0.04mg | Calcium: 9mg | Iron: 1mg
  • Cinnamon French Toast Bake

    Cinnamon French Toast Bake

    Cinnamon French toast bake is a warm and satisfying baked french toast that is loaded with cinnamon and soft, sweet bread that’s drizzled in the best icing. Your family will go crazy over this insanely delicious breakfast!

    For more perfect fall breakfasts, try this Overnight Cinnamon Apple French Toast Casserole, this delicious Overnight Pecan Praline Baked French Toast or this Overnight Blueberry French Toast! All the prep is done the night before, so all you have to do is pop it in the oven in the morning for an easy-hit meal!

    A slice of cinnamon French toast bake on a white plate.

    Cinnamon French Toast Bake Recipe

    Cinnamon French toast bake is the perfect recipe for home cooks.  It looks and tastes so impressive, but it is quick and easy to make.  It turns out fantastic every time and is definitely a no-fail recipe.  This is the best because it can easily feed a group or a big family.  The cinnamon flavor melts in your mouth, along with the deliciously soft texture that you just can’t resist.

    Not only does this taste insanely delicious, but it’s SO easy. In fact, it uses a couple of cans of store-bought cinnamon rolls to complete the recipe. You won’t believe that when you taste it, but when I can make a recipe that’s good AND easy… you can bet that I will make it all the time! My entire family gobbles this up every time I make it, and I know yours will too!

    This is a tried and true comforting meal that I know your family, especially your kids, will love. My boys gobbled this French toast bake down so fast!  They raved about it and kept asking for more.   I do have to say it was so delicious! And I loved how easy it was to put together!  You can’t go wrong with Cinnamon French toast, and it is a must-try fall breakfast!

    Ingredients in Cinnamon French Toast Bake

    A short list of pantry staple ingredients is all it takes to create the best cinnamon french toast!  You will be obsessed with this stress-free breakfast! Check out the recipe card at the bottom of the post for exact measurements.

    • Butter: Melted butter lines the bottom of the dish to keep it from sticking.
    • Refrigerated cinnamon rolls with icing: These make delicious French toast and are so quick and easy to prepare.
    • Eggs: Bind everything together.
    • Heavy whipping cream: Beat together with eggs, cinnamon, and vanilla to add sweet flavor.
    • Ground cinnamon: Perfect warm spice of fall!
    • Vanilla: Brings out all the flavors.
    • Pecans: Sprinkle chopped nuts on top for a bit of crunch.
    • Maple syrup: Serve with syrup if desired.

    Let’s Bake This Yummy Breakfast!

    Cinnamon French toast bake comes together quickly with just a few simple, easy-to-follow steps. Even beginner bakers will look like pros with this impressive homemade breakfast.

    1. Prep: Preheat the oven to 375 degrees Fahrenheit.
    2. Cut: Cut each cinnamon roll into eight small pieces. Set the icing aside for later.
    3. Whisk: In a large bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Set it aside. Sprinkle the top with the pecans, and then drizzle with maple syrup.
    4. Pour: Pour the melted butter onto the bottom of a 9 X 13-inch baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls.
    5. Garnish: Sprinkle the top with the pecans and drizzle with maple syrup.
    6. Bake: Bake at 375°F for 25 min.
    7. Warm up the Icing: Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
    8. Add Icing: Add the melted icing over the top of the french toast bake. Serve with additional syrup if desired.
    3 pictures showing how to make cinnamon French toast bake.

    Tips and Variations

    This delicious cinnamon French toast bake is impossible to mess up.  You will enjoy perfect baked french toast again and again with this recipe.

    • Make ahead: This dish can be made the night before and baked in the morning.  Just prepare, then cover it with foil and place it in the refrigerator until you are ready to bake it.
    • Fully Mix Egg: Make sure you mix the egg mixture thoroughly to coat the cinnamon toast evenly.
    • Soft Bread: For even softer french toast, let the egg mixture soak into the bread for about 20 minutes before baking it.
    • Variations: Add in chocolate chips, nuts, fresh fruit, or chunks of cream cheese to create different versions of this french toast bake that are just as amazing.

    A casserole dish with a slice of cinnamon bake being served with a spatula.

    Storing French Toast Bake

    This cinnamon French toast bake is so amazing you most likely will not have leftovers.  However, if you do end up with a bit to store, it’s no problem.  First, let it cool completely.  Then, cover it tightly with foil and place it in the refrigerator within 2 hours of baking.  It will be good for 1-2 days in the refrigerator or one month in the freezer.

    The top view of a slice of cinnamon French toast bake on a white plate with a fork.

    More Cinnamon Breakfast Recipes

    I love cinnamon at breakfast and so do my kids! It’s almost like we are getting away with eating dessert for breakfast and no one is judging us! Go ahead and try some more of these delicious and sweet cinnamon breakfast recipes. Good luck trying to pick your favorite!

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    Cinnamon French Toast Bake

    Cinnamon French toast bake is a warm and satisfying baked french toast that is loaded with cinnamon and soft, sweet bread that's drizzled in the best icing. Your family will go crazy over this insanely delicious breakfast!
    Course Breakfast
    Cuisine American
    Keyword Cinnamon French Toast Bake, Cinnamon Roll French Toast, easy
    Prep Time 5 minutes
    Cook Time 28 minutes
    cool 5 minutes
    Total Time 38 minutes
    Servings 6
    Calories 655kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tubes refrigerated cinnamon rolls (with icing)
    • 6 tablespoons butter melted
    • 5 eggs
    • ½ cup heavy whipping cream
    • 1 tablespoon vanilla
    • 2 teaspoons ground cinnamon
    • maple syrup
    • pecans

    Instructions

    • Preheat the oven to 375 degrees. 
    • Cut each cinnamon roll into quarters. Set the icing aside for later.
    • In a large bowl, whisk together the eggs, heavy cream, vanilla, and cinnamon. Set it aside. Sprinkle the top with the pecans, and then drizzle with maple syrup.
    • Pour the melted butter on the bottom of a 9 X 13-inch baking dish. Spread the cinnamon roll pieces evenly over the butter. Then pour the mixture over the cinnamon rolls.
    • Sprinkle the top with the pecans, and then drizzle with maple syrup.
    • Bake at 375°F for 25 min.
    • Microwave the icing on medium (50%) for 10-15 seconds or until it is thin enough to drizzle.
    • Add the melted icing over the top of the french toast bake. Serve with additional syrup if desired.

    Notes

    Originally Posted on September 10, 2012

    Updated on October 19, 2022

    Nutrition

    Calories: 655kcal | Carbohydrates: 63g | Protein: 11g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 1028mg | Potassium: 79mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 841IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 3mg
  • Homemade Croissants

    Homemade Croissants

    These homemade croissants are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the outside.

    My favorite part about croissants besides the delicious flavor and texture is that they are so versatile. If you don’t devour them right away, croissants are great to use in many different recipes. Serve with chicken salad sandwiches, use in this Monte Cristo recipe, or in desserts like this bread pudding.

    Close up view of croissants stacked on a gray striped kitchen towel and in a large cream colored bowl.

    What are Homemade Croissants?

    Croissants originated in Austrian and French bakeries and are known for the tender soft layers on the inside. The incredible flavor comes from the dough that has been laminated with butter in multiple layers. The crisp golden outer layer lightly crumbles and simultaneously melts in your mouth!

    Nothing beats fresh homemade croissants, and that is why I am so excited for you to make them! My family loves to each these for breakfast, lunch, and dinner! Serve them at your next brunch with this breakfast casserole, and my amazing air fryer bacon and poppyseed fruit salad!

    Ingredients for Homemade Croissants

    All you need to make homemade croissants are simple everyday ingredients. I love how easy it is to gather all the ingredients and plan for these amazing French rolls. You are definitely going to want to make these very soon!

    • Milk: Any milk works, but I prefer 2% or whole milk.
    • Instant Yeast: All you need is one packet of instant yeast.
    • Granulated Sugar: Just a small amount adds a touch of sweetness.
    • Salt: Enhances all the flavors.
    • All-Purpose Flour: All-purpose flour produces great rolls.
    • Unsalted Butter: Unsalted is best in this recipe.
    • Egg: One whole egg is all you need.
    • Milk: Mix a little milk with the egg for the egg wash.

    How to Make Homemade Croissants

    Making these pastries can be intimidating, but I walk you through the process step by step. My instructions and pictures below are so helpful because I wanted you to have detailed help along the way. Follow the recipe card and tips below for everything you need to know before making this recipe.

    Prepare the Dough

    1. Heat the Milk and Add Yeast and Sugar: Heat the milk to 110 degrees Farhenheit-115 degrees Fahrenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
    2. Add Salt, Butter, and Flour: Add the salt, butter, and flour in a stand-up mixer and mix with the dough hook attachment until combined.
    3. Mix, Shape, and Rest Dough: Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
    4. Form the Butter Block: Form the butter block by measuring out an 8×6-inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
    5. Slice and Place Butter: Slice the butter into thin slices, then lay them out inside the square. Fold the parchment tightly over the butter.
    6. Flatten Butter: Use a heavy rolling pin to roll the butter out flat by filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Try to keep it within the lines of your measured square as best you can.
    7. Chill the Butter: Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.
    First photo is the prepared dough in a glass bowl. Second photo is the raised dough in the glass bowl. Third photo are the cut squares of butter. Fourth photo is the process of rolling out the butter to one flat square with a rolling pin.

    Laminate the Dough

    1. Place the Butter on the Dough: Once the dough has doubled in size, punch it down and roll it into a rectangle that is 6×14 inches. Place the chilled butter square in the center. Fold both sides of the dough into the center of the butter so they meet in the center. Pinch the seams together.
    2. Cover and Chill: Cover and chill for 30 minutes.
    3. Roll Out the Dough: Once the dough has chilled for 30 minutes you will begin the process of chilling and turning. Begin by rolling out the dough in the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Try to keep it as even as possible with as square of corners as you can. This may require you to stretch the corners to keep them from rounding.
    4. Fold and Turn the Dough: Fold the dough as you would a letter, which means folding the bottom third up and the top third down over the top. Fold as if you were tri-folding a letter in order to put it inside an envelope. This process is called a turn. In total there will be 4 turns for this dough in order to laminate it. 
    5. Rotate, Fold, Cover and Chill: Rotate the dough so the exposed edges of the letter are facing you. Then roll it out again into the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
    6. Repeat Steps: Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.
    Fifth process view of butter butter placed on the dough. Sixth process photo of the sides of dough wrapped over the butter. Seventh process photo of the dough rolled out again in to a rectangle. Eighth process photo of dough being folded. Ninth process photo of the dough being laminated. Tenth process of photo of the steps being repeated.

    Form and Bake the Croissants

    1. Roll Out the Dough: Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle that is about 24×8. You want this to be extremely square on the corners, so take the time to use your hands to pull the corners to keep their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
    2. Cut Sections and Diagonal Shapes: Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches, then cut each of those along the diagonal.
    3. Cut a Slit and Roll the Dough: Cut a ½ inch slit in the center of the long end and roll up until the point of the dough. Tuck the point under the roll. Line a baking sheet with parchment paper and place 6-8 rolls on the pan.
    4. Cover and Rise: Cover with plastic wrap or clean kitchen towels then let rise for 2-2 ½ hours.
    5. Egg Wash the Dough: When the croissants are done proofing, preheat the oven to 400 ℉arhenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Use a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing with a second coat of egg wash.
    6. Bake: Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake until the croissants are a deep golden brown.
    7. Cool and Enjoy: Let cool for 20 minutes before serving.
    Eleventh process photo of dough cut in sections. Twelfth process photo of sections of dough cut into diagonal shapes. Thirteenth process photo of a slit cut in the bottom of a diagonal piece. Fourteenth process photo of dough being rolled into a crescent shape. Fifteenth process photo of 6 rolls placed on a parchment lined baking sheet. Sixteenth process photo of the shaped dough being brushed with an egg wash.

    Baking Tips

    I know there are a lot of steps in this recipe, but I am here for you the whole way through! I also have some helpful tips to make this recipe even more of a success. All the hard work will be worth every bite!

    • Don’t Overheat the Milk: Be sure not to overheat the milk when adding the yeast. If the milk is too hot it can kill the yeast and prevent the dough from rising.
    • Don’t Over-Chill the Butter: Don’t over-chill the butter block! If it is chilled for more than 30 minutes, the butter won’t be pliable enough to spread as the dough is rolled out. If you end up chilling it longer than 30 minutes, pull it out and let it sit at room temperature for 15 minutes before continuing.
    • Room Temperature Can Vary: If your kitchen is extra warm while the croissants are proofing, the process may be faster than 2-2 ½ hours and you will want to make sure no butter is melting out the sides of your croissants. If the kitchen is on the cooler side, proofing may take a little longer but they will get there!

    Making the Perfect Dough:

    • Make Sure the Dough is Chilled: If at any point you find the dough is shrinking and not holding its shape when you’re rolling it, wrap it up and let it rest in the fridge for 30 minutes. Shrinking indicates the dough is being overworked and needs time to rest before being worked again.
    • Square the Dough: Keep the dough as square as possible. The more rounded it becomes during the lamination process, the more uneven it will be. 
    • Flour to Prevent Sticking: As the lamination process progresses, spots of dough may bubble and expose the butter beneath. Simply dust with flour to prevent sticking and continue with the process. 

    Top view of golden baked croissants on parchment paper.

    Storing and Freezing

    This recipe is perfect for making ahead of time! All good food is time-consuming but definitely worth it. I like to make these a couple of weeks before the holidays to cut back on time. I make the dough when I have time, and freeze the dough until I’m ready to bake them fresh.

    • On the Counter: Store baked croissants in an airtight container for 3-4 days, though they are best when eaten the day they are baked.
    • In the Freezer: They can be frozen when the dough has been formed into croissants but has not yet been proofed. Cover with plastic wrap and freeze for 2 hours before removing from the baking sheet. Place croissants in a freezer plastic bag then seal tightly.
    • Bake Thawed Croissants: When ready to bake, remove from the freezer and place on a parchment-lined baking sheet. Cover and let sit at room temperature for 4-5 hours, so they thaw and proof. Continue with the baking instructions from step 5 of the baking process.

    Close up view of croissants stacked on a gray striped kitchen towel and in a large cream colored bowl. One is cut and separated down the middle to show the baked inside layers.

    More Delicious Homemade Rolls

    Nothing is better than a warm homemade roll. Fresh buttery rolls are always the favorite part of any meal. Impress your guests with these incredible rolls recipes. I hope you give them a try, you’re going to love them! Find more homemade roll recipes here.

    Print

    Croissants

    These homemade croissants are a classic French pastry with beautiful flakey tender layers. This labor of love is soft and fluffy on the inside with a buttery flakey crust on the outside.
    Course Appetizer, Bread, Breakfast, brunch
    Cuisine French
    Keyword croissants, homemade croissant recipe, homemade croissants
    Prep Time 2 hours
    Cook Time 30 minutes
    Resting and Proofing Time 5 hours
    Total Time 7 hours 30 minutes
    Servings 12 Croissants
    Calories 221kcal
    Author Alyssa Rivers

    Ingredients

    • 1 cup milk
    • 1 packet instant yeast (2 ¼ teaspoon)
    • 1 tablespoon granulated sugar
    • 1 teaspoon salt
    • 2 tablespoons unsalted butter room temperature
    • 3 cups all-purpose flour
    • 1/2 cup unsalted butter chilled and sliced into squares
    • 1 whole egg
    • 2 tablespoons milk

    Instructions

    Prepare the dough

    • Heat the milk to 110° Farhenheit-115° Farhenheit. Add the milk, yeast, and sugar to the bowl of a mixer and stir to dissolve the yeast and sugar.
    • Add the salt, butter, and flour and mix with the dough hook attachment until combined.
    • Mix on low speed until a smooth dough has formed, about 5-6 minutes. Form into a ball and place in an oiled bowl. Cover and let rise for 1-1 ½ hours.
    • Form the butter block by measuring out an 8×6 inch square on a large piece of parchment. Flip the parchment over so the side with the markings won’t touch the butter.
    • Slice the butter into thin slices and lay them out inside the square until it is mostly full, then fold the parchment tightly over the butter.
    • Use a heavy rolling pin to roll the butter out flat, filling in all the gaps in the square. Be careful not to press too hard and tear the parchment. Try to keep it within the lines of your measured square as best you can.
    • Place the square of butter in the fridge to chill for 30 minutes while the dough finishes rising.

    Laminate the dough

    • Once the dough has doubled in size, punch it down and roll into a rectangle that is 6×14 inches. Place the chilled butter square in the center and fold both sides of the dough into the center of the butter so they meet in the center. Pinch the seams together.
    • Cover and chill for 30 minutes.
    • Once the dough has chilled for 30 minutes you will begin the process of chilling and turning. Begin by rolling out the dough in the same direction as the seam down the center of the dough until you have a rectangle that is roughly 18×8. Try to keep it as even as possible with as square of corners as you can, which may require you to stretch the corners to keep them from rounding.
    • Fold the dough as you would a letter, which means to fold the bottom third up and the top third down over the top, as if you were tri-folding a letter in order to put inside an envelope. This is called a turn. In total there will be 4 turns for this dough in order to laminate it.
    • Rotate the dough so the exposed edges of the letter are facing you and roll out again into the same rectangle, followed by another letter fold. Cover and refrigerate for 1 hour.
    • Repeat steps 10-12 one more time, except the chill time after those two turns will be 2 hours.

    Form and bake the croissants

    • Once chilled, with the exposed letter ends facing toward you, roll the dough into a long rectangle that is about 24×8. You want this to be extremely square on the corners, so take the time to use your hands to pull the corners to keep their shape as you roll it out. Try to work fairly quickly though, as the dough will warm up the longer you take. If you want extra sharp edges, use a very sharp pizza cutter to trim about ¼ inch off the edges.
    • Using a sharp knife or pizza cutter, cut the dough into six equal sections that are 8×4 inches and then cut each of those along the diagonal.
    • Cut a ½ inch slit in the center of the long end and roll up until the point of the dough, being sure the point is tucked under. Place on a parchment lined baking sheet, 6-8 on a pan.
    • Once all the triangles of dough are formed into croissants, cover them with plastic wrap or clean kitchen towels and let rise for 2-2 ½ hours. They should be nice and puffy with a little bit of a jiggle to them when they are ready.
    • When the croissants are done proofing, preheat the oven to 400° Fahrenheit. Make the egg wash by combining the egg and 2 tablespoons of milk together with a fork. Use a pastry brush to brush across the tops of the croissants. Let sit for 5 minutes or so to dry before brushing with a second coat of egg wash.
    • Bake one sheet at a time for 15 minutes at 400° Fahrenheit then lower the temperature and bake for an additional 13-15 minutes. Bake until the croissants are a deep golden brown.
    • Let cool for 20 minutes before serving.

    Nutrition

    Serving: 1roll | Calories: 221kcal | Carbohydrates: 26g | Protein: 5g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 42mg | Sodium: 210mg | Potassium: 76mg | Fiber: 1g | Sugar: 2g | Vitamin A: 351IU | Calcium: 38mg | Iron: 2mg
  • Treacle Tart

    Treacle Tart

    Treacle tart with a slice being lifted out of the tart with a pie scoop.

    This Treacle Tart is buttery, creamy, and brightened by fresh lemon zest and juice. The brown sugar shortbread crust is so flaky and full of flavor. This tart is perfect for your holiday party or served with a cup of tea or coffee after dinner. Add a little whipped cream on top and enjoy this delicious English dessert!

    For a while, I was intimidated by tarts. Looking back I have no idea why! Tarts are so delicious and easy to make. And like everything else, they taste so much better homemade! So this is your sign to make a tart. You will love this classic Lemon Tart with a Buttery Shortbread Crust, and this delicious Pear Tart! You can’t go wrong with this Apple Tart, it’s stunning and always a crowd-pleaser!

    Treacle tart with powdered sugar sprinkled on top with a slice being lifted out.

    What is a Treacle Tart?

    A treacle tart is a gooey treacle (or golden syrup) filling with a buttery brown sugar shortbread crust. It’s a classic English pastry, which is why you may not have heard of it. If you are a Harry Potter fan, then you may remember that a treacle tart is his favorite dessert! So if you aren’t a tea drinker, you should pair this dessert with a Butter Beer. Of course you’ll also have to try it with some whipped cream and vanilla ice cream too.

    By now you might be wondering what is golden syrup? Golden syrup is an inverted sugar syrup made up of sugar, water, and citric acid. It’s thicker than your everyday maple syrup, closer to honey. It’s full of deep buttery flavor and you will instantly fall in love with it! Even the homemade version will last on the shelf for months. The pop of fresh lemon brightens up the whole dessert. This treacle tart recipe is so good you’ll be wondering why it isn’t more popular in the States too!

    Ingredients in Treacle Tart

    We’ve already talked a little about the golden syrup. I think it’s a must for this recipe and it will be the only thing you probably don’t have on hand. I love how classic ingredients that we use all the time can be used in so many different ways. This dessert will absolutely blow you away with simple ingredients. It’s irresistible! See the recipe card below for exact measurements.

    Brown Sugar Shortbread Crust

    • Flour: I used all-purpose flour in this recipe.
    • Brown Sugar: Make sure to pack it down in the measuring cup.
    • Salt: Salt helps to balance out the sweet flavors.
    • Butter: You will want to use unsalted butter. Or if you are using salted butter leave out the added salt. Make sure to leave your butter out for a few hours so it’s soft.

    Treacle Tart Filling

    • Golden Syrup: Golden syrup is made from sugar. You might not be able to find it at the grocery store. I found a great one on Amazon, or you can make it at home! There are lots of great homemade recipes online that are easy.
    • Heavy Whipping Cream: This is a must in my opinion. It makes it so rich and creamy!
    • Breadcrumbs: If you don’t want to get them from the store, I have a great recipe for homemade breadcrumbs, just leave out the savory seasonings. Making your own breadcrumbs is great because they have less preservatives and you can flavor them however you like.
    • Vanilla Extract: Whatever you usually use for baking will work great.
    • Lemon Zest: To get that real lemon flavor you want in this treacle tart, you’ll want to zest a whole fresh lemon. It really brightens up the tart and balances out the sweetness!
    • Lemon Juice: Since you already zested the lemon, I recommend using the juice from that lemon. If you are really in a pinch you can use bottled lemon juice.
    • Egg: I always use grade A large eggs in my recipes.
    Process photos showing a bowl full of flour, brown sugar and salt. The next photo shows a pan filled with a crust. The next photo shows all the ingredients for the filling in bowls. The last photo shows the crust filled with filling.

    How to Make a Treacle Tart

    Get ready for an easy and delicious dessert! It’s sure to blow you away with it’s sweet and creamy filling. It is a great dessert to serve with tea (and not just because it’s an English dessert) or coffee. I seriously can’t get enough of yummy desserts with ingredients you already have in your pantry! You will make this tart in two steps, the crust and the filling.

    Making Brown Sugar Shortbread Crust

    1. Mix Dry Ingredients: In a bowl with a hand mixer, or in the bowl if a stand mixer fitted with a paddle, whisk together your dry ingredients; flour, brown sugar, and salt.
    2. Add Wet Ingredients: Add in your vanilla and room temp butter, then mix well. The mixture should have a crumbly texture, add more flour if needed.
    3. Pack Crust: In a standard 9 ½” tart pan, dump your crust and using your hands or the back of a spoon, pack the crust into the pan firmly and evenly.
    4. Set Aside: Set aside to be filled.

    Making Treacle Tart Filling

    1. Combine Ingredients: Add all ingredients to a medium saucepan; golden syrup, heavy whipping cream, breadcrumbs, lemon zest, lemon juice, and egg.
    2. Heat: Bring to a gentle boil on medium-high heat, stirring constantly.
    3. Cook: Once a gentle boil has been reached, reduce heat and cook for an additional 2 minutes, then remove from heat.
    4. Fill Crust: Pour mixture into your shortbread crust and place into your oven, preheated to 375℉
    5. Bake: Bake for 25-30 minutes until your filling has nicely browned, the crust should be a golden color
    6. Enjoy: Treacle tarts are typically served warm with whipped cream.
    A slice of treacle tart with a dollop of whipped cream on top on a stone-like plate.

    Tips and Tricks

    This dessert is one you may have never tried before. I know how hard it can be to make things when you don’t know what they are supposed to look and feel like! Here are some answers to frequently asked questions about this treacle tart recipe.

    • Can I Use Corn Syrup Instead of Golden Syrup? A lot of you may be wondering if corn syrup would be a good replacement. I really don’t think so because the flavor will not be nearly the same. Golden syrup is full of deep and rich flavor that corn syrup doesn’t have. Because making golden syrup is so easy, I really recommend you use it!
    • Do I Need to Blind Bake the Crust? Because you are baking the tart filling, you won’t need to bake the crust beforehand. Every oven bakes differently, so pay attention to how dark the crust looks while baking. Make sure you evenly pack the crust so it will all bake at the same time.
    • Can I Make this Tart Ahead of Time? Yes, but I wouldn’t make it more than 24 hours ahead of eating it. It really is best eaten fresh! If you need to store it I’ve added tips below in the Leftovers box.
    • Can I Freeze Treacle Tart? Unfortunately, this tart does not freeze well. I don’t recommend freezing it. See my tips for storing leftovers below.

    A piece of tart with a scoop sitting on a spoon, topped with whipped cream and the full tart to the side.

    Storing Leftovers

    I absolutely love this tart! It’s such a crowd-pleaser and a great talking point for Harry Potter fans. If you do happen to have any left over, here are my tips for storing them.

    On the Counter: You can cover your tart lightly with plastic wrap or in an airtight container for up to two days.

    In the Refrigerator: Cover your tart in plastic wrap and place it in the fridge for up to two days. Make sure to let it warm to room temperature before serving.

    Other Gooey Desserts to Try

    One of my favorite things is biting into a cinnamon roll and having that gooey center. I love that this tart has a delicious gooey filling, and it always hits the spot! I can’t resist a gooey dessert. If you love them too, I’ve rounded up a few other desserts that you’ll love!

    Treacle tart with a slice being lifted out of the tart with a pie scoop.

    Print

    Treacle Tart

    This Treacle Tart is buttery, creamy, and brightened by fresh lemon zest and juice. The brown sugar shortbread crust is so flaky and full of flavor. This tart is perfect for your Holiday party or served with a cup of tea or coffee after dinner. Add a little whipped cream on top and enjoy this delicious English dessert!
    Course Dessert
    Cuisine English
    Keyword Tart, Treacle Tart, treacle tart recipe
    Prep Time 1 hour
    Cook Time 30 minutes
    Total Time 1 hour 30 minutes
    Servings 12 people
    Calories 357kcal
    Author Alyssa Rivers

    Ingredients

    Brown sugar Shortbread crust:

    • 1 ½ cup all purpose flour
    • ⅓ cup packed brown sugar
    • ¼ teaspoon salt
    • 10 tablespoons unsalted butter room temp

    Filling:

    • 1 ¼ cup golden syrup
    • ½ cup heavy whipping cream
    • 1 cup breadcrumbs
    • 1 teaspoon vanilla extract
    • 1 lemon zested
    • 4 tablespoons lemon juice fresh or bottled is fine
    • 1 egg

    Instructions

    Brown sugar hortbread crust:

    • In a bowl with a hand mixer, or in the bowl if a stand mixer fitted with a paddle, whisk together your dry ingredients; flour, brown sugar, and salt.
    • Add in your vanilla and room temp butter, mix well. Mixture should have a crumbly texture, add more flour if needed.
    • In a standard 9 ½” tart pan, dump your crust and using your hands or the back of a spoon, pack the crust into the pan firmly and evenly.
    • Set aside to be filled.

    Filling:

    • Add all ingredients to a medium saucepan; golden syrup, heavy whipping cream, breadcrumbs, lemon zest, lemon juice, and egg.
    • Bring to a gentle boil on medium high heat, stirring constantly.
    • Once a gentle boil has been reached, reduce heat and cook for an additional 2 minutes, then remove from heat.
    • Pour mixture into your shortbread crust and place into your oven, preheated to 375℉
    • Bake for 25-30 minutes until your filling has nicely browned, crust should be a golden color
    • Treacle tarts are typically served warm with whipped cream.

    Nutrition

    Calories: 357kcal | Carbohydrates: 54g | Protein: 4g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 50mg | Sodium: 126mg | Potassium: 78mg | Fiber: 1g | Sugar: 35g | Vitamin A: 459IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
  • Chocolate Brownie Cheesecake

    Chocolate Brownie Cheesecake

    Chocolate brownie cheesecake – the ultimate cheesecake for chocolate lovers! It has a fudgy brownie bottom topped with a rich and creamy chocolate cheesecake, chocolate ganache, and whipped cream.

    Chocoholics rejoice! These are the recipes for you! If you’re wanting more rich and decadent chocolate desserts, you’ve got to try chocolate lava cake, German chocolate pie, or these classic chocolate cupcakes! They’re all so irresistible, you won’t be able to get enough!

    Front view of a slice of chocolate cheesecake with a bite taken out of it.

    Rich and Fudgy Chocolate Brownie Cheesecake Recipe

    Chocolate lovers get ready! Today I’m sharing an ultra-chocolatey dessert for when that sweet craving hits! This decadent chocolate brownie cheesecake is sure to impress at your next family gathering or holiday party. It has a fudgy brownie “crust” topped with layers of creamy chocolate cheesecake, chocolate ganache, and whipped cream. It’s so silky-smooth! And let’s be honest, you really can’t go wrong with a brownie crust. It’s love at first bite!

    Cheesecake and brownies are two of my favorite desserts. This is the best combination of both! Everyone always loves it. It’s one of my new favorite desserts to make because it’s a hit wherever it goes. With how indulgent it is, how could you not want to snag a piece? Not only is it delicious, but it’s gorgeous, too! It’s the perfect holiday centerpiece. The chocolate ganache, swirls of whipped cream, and shaved chocolate really take it to the next level. (Trying not to drool here!) It looks like something you’d get from a bakery! Let’s get cooking because you need a slice of this in your life. It’s too good to pass up. To keep your sweet tooth happy, find my full list of chocolate desserts here.

    Ingredients You’ll Need

    Now, I know this chocolate brownie cheesecake has a pretty lengthy ingredient list, but hear me out! A lot of them are standard baking ingredients. It’s great because you probably already have them on hand! Check out the recipe card below for measurements.

    Brownie Crust

    • Unsalted Butter: Adds rich flavor and moisture.
    • Chocolate Chips: I used semi-sweet chocolate chips, but feel free to use milk or dark chocolate chips!
    • Sugar: I use both granulated and light brown sugar here for the perfect sweetness.
    • Cocoa Powder: Use high-quality cocoa powder for the best flavor!
    • Vanilla Extract: If you don’t already have it, I recommend getting some pure vanilla extract. It will make all of your baked goods taste better!
    • Eggs: I used large eggs at room temperature so that they mix into the brownie batter smoothly.
    • Baking Powder: You want to add baking powder so your crust isn’t too dense.
    • Salt: Just a pinch is all you need to enhance the flavor!
    • Flour: All-purpose flour works great here. It has a low protein content which means your brownie bottom will turn out soft and fudgy.

    Cheesecake Layer

    • Cream Cheese: The main ingredient for your cheesecake layer. You’ll want this to be softened so it mixes together with the other ingredients easily.
    • Granulated Sugar: Makes the filling nice and sweet!
    • Chocolate Chunks or Chips: I used semi-sweet!
    • Unsweetened Cocoa Powder: For more chocolate goodness.
    • Flour: Helps the filling set.
    • Vanilla Extract: I love adding vanilla because it makes everything taste better! Use pure vanilla extract if you can.
    • Large Eggs: Add structure to the filling.
    • Sour Cream: Adds a hint of tang and creamy texture!

    Chocolate Ganache

    • Chocolate Chunks or Chips: Feel free to use milk or dark chocolate if you prefer.
    • Heavy Whipped Cream: Makes the ganache creamy and smooth.

    Garnish (Optional)

    • Chocolate Shavings: These are the perfect finishing touch! (I love them because they’re delicious, too!)
    • Whipped Cream: You’ve got to have some whipped cream on top! It adds a little extra creaminess and makes it look picture-perfect.
    4-photo collage of brownie crust and chocolate cheesecake filing being prepared.

    How to Make Chocolate Brownie Cheesecake

    Don’t let all of the steps fool you. Chocolate brownie cheesecake is a dessert that anyone can make! Psst- if you want to speed up prep, feel free to use boxed brownie mix for the crust! You can also use the recipe from these simple 3-ingredient brownies.

    1. Preheat Oven, Prep Pan: Preheat oven to 350°F. Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy-duty aluminum foil to prevent leaking.

    Brownie Bottom:

    1. Combine Ingredients: To make the brownie crust, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
    2. Add Eggs and Vanilla: Whisk in the vanilla and then the eggs, one by one – mixing until incorporated.
    3. Mix in Dry Ingredients: Add baking powder, salt, and slowly mix in the flour until smooth and just combined.
    4. Bake: Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake.)

    Cheesecake Layer:

    • Adjust Temperature: Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
    • Mix Cream Cheese and Sugar: While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
    • Add Eggs: Next, add eggs one at a time, scraping down after each addition.
    • Add Chocolate, Flour, and Vanilla: Add melted chocolate, cocoa powder, flour, and vanilla together until smooth.
    • Mix in Sour Cream: Add the sour cream and beat on low speed until smooth and combined.
    • Pour Into Pan: Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full.
    • Water Bath: Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost halfway up the sides of the springform pan.
    • Bake: Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
    • Cool in the Oven: Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
    • Chill: Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours, or overnight.
    • Transfer to Serving Plate: Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.

    Chocolate Ganache:

    • Add to Bowl: Place the chocolate chips in a heat-safe bowl.
    • Heat and Mix: Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
    • Add to Cheesecake: Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired. Voila! You have a delicious chocolate brownie cheesecake ready to go!
    A slice of cheesecake being served with a cake spatula.

    Tips for Making the Best Cheesecake

    Here are a few extra tips to get your cheesecake to taste perfect every time! Everyone’s going to go crazy over your chocolate brownie cheesecake. It’s the best addition to any holiday party. Expect your guests to want a second (or third) piece!

    • Don’t Skip the Water Bath: Because we want our cheesecake to be light and delicate, a water bath is a must! Don’t skip it! A water bath ensures that the cheesecake bakes up perfectly soft and creamy.
    • Use Room Temperature Ingredients: Since cheesecake is supposed to be soft and smooth, the last thing you want is for it to be lumpy. You can avoid this by making sure your wet ingredients (eggs and dairy) are at room temperature before you mix them together.
    • Use Full-Fat Ingredients: As much as I wish it were, this chocolate brownie cheesecake isn’t the most diet-friendly dessert around. If you really want to make it as creamy and delicious as possible, stay away from low-fat cream cheese and sour cream.
    • Don’t Overmix: When you mix up your cheesecake filling, be sure to use a gentle hand. Overmixing can cause the cheesecake to deflate and crack.
    • Chill: Be sure you let your cheesecake chill for as long as possible! (I recommend overnight!) This will help it set.

    Storing Leftovers

    If you have leftovers of this chocolate brownie cheesecake, keep them! You’ll thank me later. There’s nothing like having a slice of cheesecake when you get a late-night sweet tooth. It’s heavenly!

    • In the Refrigerator: Cover cheesecake with plastic wrap or store in an airtight container. It will stay good for up to 4 days.

    A slice of brownie chocolate cheesecake on a stoneware plate.

    More Chocolate Desserts

    You can never have too much chocolate! I have so many favorite chocolate dessert recipes, it’s hard to narrow it down! These are just a few of the greats that will leave your taste buds and stomach happy. Find my full list of chocolate desserts here.

    Print

    Chocolate Brownie Cheesecake

    Chocolate brownie cheesecake – the ultimate cheesecake for chocolate lovers! It has a fudgy brownie bottom topped with a rich and creamy chocolate cheesecake, chocolate ganache, and whipped cream.
    Course Dessert
    Cuisine American
    Keyword brownie cheesecake recipe, chocolate brownie cheesecake recipe
    Prep Time 30 minutes
    Cook Time 2 hours
    Total Time 2 hours 30 minutes
    Servings 12 Slices
    Calories 971kcal
    Author Alyssa Rivers

    Ingredients

    Brownie Bottom (OR use your favorite brownie mix)

    • 1 cup unsalted butter melted
    • 1 1/2 cups semi-sweet chocolate chips melted
    • 1 cup granulated sugar
    • 1 cup light brown sugar packed
    • 3/4 cup unsweetened cocoa powder
    • 1/2 tablespoon vanilla extract
    • 4 large eggs room temperature
    • 1/2 teaspoon baking powder
    • 1/2 teaspoon salt
    • 1 cup all purpose flour

    Cheesecake Layer

    • 24 oz cream cheese softened to room temperature
    • 1 cup granulated sugar
    • 1 cup semi-sweet chocolate chunks or chips, melted
    • 2 tablespoons unsweetened cocoa powder
    • 1 1/2 tablespoons flour
    • 2 teaspoons vanilla extract
    • 4 large eggs room temperature
    • 1 cup sour cream room temperature

    Chocolate Ganache

    • 3/4 cups semi-sweet chocolate chunks or chips
    • 1/3 cup heavy whipping cream

    Garnish (Optional)

    • shaved chocolate
    • whipped cream

    Instructions

    • Preheat oven to 350°Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outer layer of the pan with a double-layer of heavy duty aluminum foil to prevent leaking.

    Brownie Bottom:

    • To make the brownie, combine the melted butter and melted chocolate in a large bowl until smooth. Whisk in both sugars until combined.
    • Whisk in the vanilla and then the eggs, one by one – mixing until incorporated.
    • Add baking powder, salt and slowly mix in the flour until smooth and just combined.
    • Pour the batter into the prepared pan and spread evenly. Bake in preheated oven for 22-24 minutes. (Brownie may not be fully baked which is okay since you will bake it with the cheesecake)

    Cheesecake Layer:

    • Remove the pan from the oven and set aside. Reduce the oven temperature to 300°F.
    • While the brownie is baking, make the cheesecake layer. Using a stand mixer (or hand mixer) on low speed, beat the cream cheese and sugar until smooth and combined. Scrape down the sides of the bowl and beat slowly, until just smooth.
    • Add eggs, one at a time, scraping down after each addition.
    • Add melted chocolate, cocoa powder, flour and vanilla together until smooth.
    • Add the sour cream and beat on low speed until smooth and combined.
    • Slowly pour cheesecake batter over brownie layer and spread evenly. The pan will be very full. (you may have extra batter which you can bake in silicone muffin cups or ramekins)
    • Place springform pan inside a large roasting pan. Fill outside pan with enough warm water to go about almost half-way up the sides of the springform pan.
    • Bake at 300°F for 1 hour and 30 minutes. The center will be slightly jiggly.
    • Turn off the oven, and allow the cheesecake to cool in the oven with the door closed for 20 minutes.
    • Crack open the door and leave the cheesecake in the oven for 30 minutes or until set. Remove the cheesecake from the oven and discard aluminum foil wrapping. Cover and refrigerate until firm, 5-6 hours or overnight.
    • Once the cheesecake is completely cool, remove springform pan sides from cheesecake and place cheesecake on a serving plate.

    Chocolate Ganache:

    • Place the chocolate chips in a heat-safe bowl.
    • Using a double-boiler or the microwave, heat the heavy whipping cream until it just begins to boil, then pour over the chocolate chips. Allow the mixture to sit undisturbed for 1-3 minutes, then whisk until smooth.
    • Spread the ganache onto the cheesecake into an even layer. Garnish with shaved chocolate and whipped cream, if desired.

    Nutrition

    Calories: 971kcal | Carbohydrates: 93g | Protein: 13g | Fat: 63g | Saturated Fat: 37g | Cholesterol: 234mg | Sodium: 353mg | Potassium: 579mg | Fiber: 6g | Sugar: 72g | Vitamin A: 1634IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 5mg