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Cinnamon Roll Dessert Pizza
Inspired by Papa Murphy’s cinnamon pizza, this dessert pizza has all of the goodness of a cinnamon roll! Buttery brown sugar cinnamon spread on top of quick and easy pizza dough and drizzled with a cream cheese glaze will make you go back for seconds!

I love cinnamon desserts. And cinnamon breakfasts. Really, you can never go wrong with adding cinnamon to your list of ingredients! Check out some more of my favorite cinnamon treats like these Quick 45 Minute Cinnamon Rolls, this delicious Cinnamon Roll Monkey Bread, or these amazing Baked Cinnamon Sugar Apple Chips! Trust me, you definitely want to try them all.

What is a Cinnamon Roll Dessert Pizza

We love pizza night at our house. And they have been getting more frequent these days because we are so busy! My boys always beg me to make homemade pizza instead of ordering out. But it doesn’t stop with the main course as pizza… they want it for dessert too! And I must say, once you try this out, you will want to make it over and over again!

This dessert pizza has all of the classic signs of a cinnamon roll. The delicious cinnamon taste and yummy cream cheese topping. This pizza dessert, however, takes your cinnamon roll to the next level. The cinnamon mixture has some delicious oats for a heartier texture! Oh, and did I mention that you can make this with simple pizza dough? If you don’t have the time to make cinnamon rolls, this is a great option, not to mention it’s unique and everyone loves it!

Ingredients in Cinnamon Dessert Pizza

It all starts with my quick and easy pizza dough. It only requires 20 minutes of rest time, so you can have your pizza in and out of the oven in no time at all! Check out the recipe card at the bottom of the post for exact measurements and ingredients.
- Pizza Dough: You can buy pizza dough at the store or you can easily make it from scratch using this recipe!
Cinnamon Sugar Spread
- Butter: I used unsalted butter in this recipe.
- Brown Sugar: I love adding in brown sugar whenever I can
- Old Fashioned Oats: This is where the pizza gets intersting and takes a turn away from your classic cinnamon rolls. You will love the added taste and texture!
- Cinnamon: This classic spice will give this dessert pizza exaclty the flavor you want.
Cream Cheese Glaze
- Butter: Use some more unslated butter in this delicious glaze.
- Cream Cheese: The cream cheese will mix much better and has less lumps if you let it sit out at room temperature for about 20-30 minutes.
- Powdered Sugar: This dissolves easily and brings a sweet taste to counteract the tangy cream cheese.
- Vanilla Extract: I love adding in a splash of vanilla to any glaze!
How to Make a Dessert Pizza

This cinnamon roll dessert pizza is so simple and easy that it will definitely be a go-to dessert at your house! Not to mention that you can even buy pre-made pizza dough to make it that much easier!
1. Prep: Preheat oven to 400 degrees. Spray a 12 inch pizza sheet lightly with cooking spray. Set aside.
2. Roll: Roll the pizza dough into a 12-inch circle and place it on top of the pizza pan. If you want the dough to be thinner then divide it in half and use the other half for pizza. Once it is in the pizza pan then let it rest for 10 minutes.
To Make the Spread
1. Mix and Bake: In a small bowl combine butter, brown sugar, oats, and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12-15 minutes or until the edges are light brown.
To Make the Glaze
1. Drizzle: Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick then put it in the microwave to soften it up. Drizzle on top of the pizza.
Can I Use Refrigerated Pizza Dough?

Yes! If you don’t have time to make dough from scratch for this cinnamon dessert pizza then you can use a can of refrigerated pizza dough! This makes things so simple. All you have to do is roll it out and then add on the toppings and bake!

How to Store Leftovers

This cinnamon roll dessert pizza makes delicious leftovers!! All you have to do is once your dessert pizza has cooled, cover it with some foil or place it in an airtight container. Put it in your fridge, and it will last 3-4 days. You can reheat it in the microwave, or you can eat it cold! Either is delicious!

More Delicious and Unique Pizzas

If you love pizza but are ready to change up the game, I have some recipes for you! After you make this delicious cinnamon roll dessert pizza, you have to try all of these others! They are unique, yummy and then you can really have pizza for every occasion!

Desserts

Granola Fruit Pizza

Desserts

Mouth-Watering Fruit Pizza

Dinner

Taco Pizza

Dinner

Easiest English Muffin Pizzas
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Cinnamon Roll Dessert Pizza

Inspired by Papa Murphy's cinnamon pizza, this dessert pizza has all of the goodness of a cinnamon roll! Buttery brown sugar cinnamon spread on top of quick and easy pizza dough and drizzled with a cream cheese glaze will make you go back for seconds!

Course Dessert

Cuisine American

Keyword cinnamon dessert pizza, cinnamon roll dessert pizza, dessert pizza

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8 Slices

Calories 415kcal

Author Alyssa Rivers

Ingredients

Dough

1 Pizza Dough

Cinnamon Sugar Spread

1/2 cup butter softened

1/2 cup brown sugar

1/2 cup old fashioned oats

3 Teaspoons cinnamon

Cream Cheese Glaze

4 tablespoons unsalted butter

2 ounces cream cheese at room temperature

¾ cup powdered sugar

½ teaspoon vanilla extract

Instructions

Preheat oven to 400 degrees. Spray a 12 inch pizza sheet lightly with cooking spray. Set aside.

Roll the pizza dough into a 12-inch circle and place it on top of the pizza pan. If you want the dough to be thinner, divide it in half and use the other half for pizza. Once it is in the pizza pan, let it rest for 10 minutes.

To Make the Spread

In a small bowl combine butter, brown sugar, oats, and cinnamon. Spread thinly on top of the pizza crust. Sprinkle with additional brown sugar if desired. Bake for 12-15 minutes or until the edges are light brown.

To Make the Glaze

Beat together butter and cream cheese. Add powdered sugar and vanilla until combined. If it is thick, put it in the microwave to soften it up. Drizzle on top of the pizza.

Notes

Originally Posted on February 20, 2015

Updated on October 17, 2022

Nutrition

Calories: 415kcal | Carbohydrates: 52g | Protein: 5g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 472mg | Potassium: 55mg | Fiber: 2g | Sugar: 28g | Vitamin A: 627IU | Vitamin C: 0.03mg | Calcium: 34mg | Iron: 2mg
October 17, 2022
Mexican Chorizo Tacos
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These Mexican Chorizo Tacos are the ultimate street food made right in your kitchen! Stuffed with mouthwatering Chorizo ground pork and topped with fresh herbs, this dish is sure to please a crowd. It only takes 15 minutes to make this meal that everyone will still be talking about tomorrow!

It’s no secret I love Mexican food! Especially street food. There’s nothing like a taco truck to absolutely make my day. If you want a healthier version of street food that you can make at home, I have recipes for you! You will LOVE these Chicken Satay scewers, these AMAZING Street Tacos, and the one of my all time favorites Mexican Street Corn.

What is a Chorizo Taco?

If this is your first time having a Chorizo taco, you are in for a treat! Chorizo is a spice blend that is put on ground pork and usually made into a sausage. The Spanish version is a cured pork sausage. Mexican Chorizo is usually fresh (uncured), which is what we are making today. The seasoning is made up of warm and flavorful spices like garlic powder, paprika, chili powder, cumin, and oregano.

This dish is traditionally ground pork, but you can use your favorite ground meat. This recipe is fast and easy which I love! It’s also great for feeding a large group! You can also make this meat and use it in other things like enchiladas or even pasta! It’s full of great flavors that will have everyone wanting it again tomorrow!

What is in a Mexican Chorizo Taco?

These delicious Mexican Chorizo Tacos have only a few simple ingredients which makes it the perfect meal for a busy night! This recipe serves about 4 people, but you could double or even triple the recipe for a group. This ground pork is so full of flavor and tacos are always a crowd pleaser. See the recipe card below for exact measurements.
- Onion: Cooking them first adds flavor to the pan before you even add the meat!
- Garlic: Garlic is a MUST in this recipe, it actually adds a little sweetness to the dish
- Ground Pork: Mexican chorizo traditionally uses ground pork. You can use other ground meats too!
- Chorizo Seasoning: I love making this sesaoning at home. I think homemade seasoning blends have more flavor and are fresher!
- Corn Tortillas: I really like making these at home too. But any tortilla you like will work, even flour tortillas.
- Cilantro: I add cilantro on top as a garnish. If you aren’t a fan, you could leave this out if you wanted to!
- Water: I like to add water when I’m cooking the meat. It adds a little more moisture to keep it from being dry.
How to Make Chorizo Tacos

These Mexican Chorizo Tacos are so easy to make, you will have a delicious and flavorful dinner ready in just 15 minutes! They are always a favorite at my house, and it’s so easy to make for a large crowd! The best part (besides the amazing flavor) is that you only need one pan to make this meal. Cleaning up afterward is really fast too!
1. Cook Veggies: Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become a little seethrough. Add the garlic and cook for 30 seconds until you can smell them.
2. Cook Pork: Add the ground pork and cook for 8-10 minutes. Stir occasionally until the pork is completely cooked.
3. Season: Add the chorizo mixture and stir to incorporate it into the meat. You will continue to cook the seasonings into the meat for about 3 minutes. Taste and add more seasoning if needed.
4. Add Water: Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water if you like it that way too.
5. Warm Tortillas: Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.
6. Assemble: Fill the corn tortillas with the cooked chorizo and add your favorite toppings.
7. Garnish: Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you want!
Additional Optional Toppings

Sometimes I just like to keep my Mexican Chorizo Tacos simple. Other times I want to add different flavors on top! If you want to have more toppings for your tacos, here are some that I recommend. Or just use your personal favorite toppings!

Cheese: Who doesn’t love cheese on a taco? I would use aged cheddar or a classic Mexican cheese like queso fresco. Some crema on top would be delicious!

Fresh Salsa: You can never go wrong with a great pico de gallo! I also love this simple blender salsa recipe that is so fast and easy. If you don’t have time to make a salsa, fresh tomatoes are also really yummy.

Other Herbs and Vegetables: Every time I share a recipe with cilantro, I always get asked if you have to use it. Of course not! You can use whatever you like best! Green onions would be perfect. Roasted peppers and avocados would add so much flavor and extra nutrients.
Storing Leftovers

Mexican Chorizo Tacos make the perfect leftovers! It can taste even better the next day because the flavors get really mixed together in the perfect way. Here are some tips to help you store your tacos.

In the Fridge: You can store your taco meat in an airtight container in the fridge and it will stay fresh for up to 5 days. I don’t recommend storing your taco already assembled because the meat will make the tortilla soggy. I like to store my toppings separately from my meat too. This will help keep everything fresh for 5 days.

Reheating Chorizo Tacos: You can reheat the meat in the microwave. I recommend reheating your tortillas on the stove because this will help them crisp up again and they will taste fresh! Add your toppings cold just like you did the first day.

Other Delicious Mexican Dishes to Try

Have I said it enough? I LOVE Mexican food. I love it because it is so full of flavor, easy to serve to large groups, and everyone loves it. If you love Mexican food like me you are in for a treat. I have rounded up some of my favorite meals that are tried and true. You will love these recipes!
Heat a large skillet over medium-high heat. Add the olive oil and minced onions. Cook for about 3 minutes until onions begin to soften and become translucent. Add the garlic and cook for 30 seconds until fragrant.

Add the ground pork and cook for 8-10 minutes, stirring occasionally, until the pork is completely cooked.

Add the chorizo seasoning and stir to incorporate it into the meat. Continue to cook the flavor into the meat for about 3 minutes. Taste and add more seasoning if needed.

Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.

Warm the corn tortillas in a separate hot skillet or over the open flame on a gas stove for about 30 seconds per each side until warmed through with some toasty brown spots.

Fill the corn tortillas with the cooked chorizo and add desired toppings.

Garnish and enjoy with chopped cilantro, chopped onions, or any taco toppings you desire!

Serves: 4

Calories532kcal (27%)Carbohydrates36g (12%)Protein27g (54%)Fat31g (48%)Saturated Fat11g (55%)Polyunsaturated Fat3gMonounsaturated Fat11gCholesterol94mg (31%)Sodium241mg (10%)Potassium489mg (14%)Fiber5g (20%)Sugar1g (1%)Vitamin A183IU (4%)Vitamin C2mg (2%)Calcium83mg (8%)Iron2mg (11%)

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

Course Dinner

Cuisine Mexican

Keyword 15 minute, chorizo tacos, chorizo tacos recipe
October 16, 2022
Pumpkin Chiffon Pie with Biscoff Crust
If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It’s fluffier than a typical pumpkin pie, and the cookie crust is spoon licking good. This recipe is one you’ll want to serve for the holidays or any day!

It’s no secret I’m a fan of pie. I mean, can you blame me? Creamy filling with a sweet crunchy or flaky crust, who could find fault with that?! I love making pies all year round, but since the Holidays are approaching, I am looking forward to fall-inspired pies! This classic Chocolate Pie is one I make every year for those who don’t like pumpkin. Take it up a notch and try this amazing German Chocolate Pie! This Sweet Potato Pie has also become a favorite around the holidays.

What is a Chiffon Pie?

A chiffon pie is similar to a custard pie, but the filling is folded with meringue to make it light and fluffy. And this pie definitely is! This silky smooth pumpkin pie will knock your fuzzy socks off. It is SO full of fall flavor and is gone faster than my regular pumpkin pie recipe (which is fantastic so that’s saying something). This Pumpkin Chiffon Pie is my current favorite pumpkin dessert, it’s just so creamy and doesn’t feel heavy in my stomach. I can’t get enough of it!

If you love a graham cracker crust, you are going to LOVE this Biscoff cookie crust. It’s a similar texture, but with so much flavor! Biscoff cookies go perfectly with this creamy pumpkin filling. It’s a great way to surprise your family this holiday season with something new. And the best part is, it’s not hard to make! If you are worried about whipping egg whites, I’ve got my tips listed below. They will turn out perfectly!

Ingredients in Pumpkin Chiffon Pie

This pumpkin chiffon pie is so full of fall flavors! It has classic spices that warm your taste buds and is complimented by a light and fluffy filling. It’s just too good! And it really doesn’t take too many ingredients to make which is always a plus. See the recipe card below for exact measurements.

Biscoff Cookie Crust Ingredients
- Biscoff Cookie Crumbs: You can actually buy Biscoff Cookie crumbs, or you can pulse them in a food processor until fine. Or you can use the method I used growing up- put them in a Ziplock bag and crush them with a rolling pin!
- Granulated Sugar: The sugar you have in your pantry is what you should use for this pie.
- Butter: I used salted butter in this chiffon pie. This recipe calls for melted butter.
- Vanilla Extract: Whatever you use for baking will work great for this pie.
Pumpkin Chiffon Pie Filling Ingredients
- Unflavored Gelatin: You should be able to find unflavored gelatin in the baking aisle of your grocery store. This helps the pie set up.
- Ground Cinnamon: It’s a classic pairing with pumpkin, and great for the holidays!
- Ground Nutmeg: Adds warm, earthy flavor.
- Ground Clove: Cloves are a little floral, and a bit sweet! They really bring the wow factor to this pie!
- Ground Ginger: Adds a sharp flavor that pairs perfectly with pumpkin.
- Salt: Enhances the flavors in the pie.
- Sugar: To sweeten the filling.
- Pumpkin Puree: You should be able to find a can of regular pumpkin puree without the spices. If you have canned pumpkin pie filling and want to use that, you’ll want to cut back on the other spices in this pie.
- Egg Yolks: You will need to separate your egg whites from yolks, so I like that this recipe calls for both so you don’t have any extra whites or yolks.
- Whole Milk: Whole milk really is best for this recipe. You could probably get away with 2%, but your milk needs to have fat in it.
- Egg Whites: This is to make the meringue.
- Cream of Tartar: This helps to stabilize the egg whites and helps them get nice and fluffy.
How to Make Pumpkin Chiffon Pie

This pie is so worth the time that it will take to make! The meringue is not as difficult to make as you may believe. I have tips listed below that will help you know how to whip the egg whites. Other than that, this pie is a breeze to make! It’s so simple, creamy and fluffy you’ll want to make two!

Making the Biscoff Crust
1. Mix: Using a hand mixer, combine all ingredients in a bowl and mix well.
2. Press: Press mixture into a 9” pie pan firmly and evenly with the back of a spoon
3. Bake: Now bake the crust in an oven preheated to 325℉ for 10 minutes.
4. Cool: Remove from oven and let cool completely before filling.
How to Make Pumpkin Chiffon Pie Filling
1. Whisk: In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar
2. Mix Wet with Dry: In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.
3. Boil: Over medium-high heat bring the mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temperature.
4. Whip Egg Whites: In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.
5. Add Sugar: Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!
6. Fold: Take about ¼ of your egg white mixture and gently fold it into your cooled pumpkin mixture.
7. Fold the Rest: Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.
8. Chill: Pour mixture into your cooled pie shell and chill in the fridge, for at least 2 hours, or overnight before serving.
9. Eat: Serve with whipped cream and enjoy!
How to Make Perfect Whipped Egg Whites

If whipped egg whites intimidate you, you are not alone! They can be tricky, but not impossible. And you CAN do it! Here are a few tips to give you the confidence to make these egg whites for your pumpkin chiffon pie.

Using a Clean Bowl: It’s important that your bowl and whisk are spotless. If you have any fat from oil or something you’ve made before it will affect the egg whites.

Using Room Temperature Eggs: Eggs will separate more easily when they are cold, but they will whip up better when at room temperature. I recommend separating them before you start making your crust, then leave the whites out for 20 minutes. Then they will be ready to whip up and get fluffy!

Whip to Stiff Peaks: You want to whisk them until you get stiff peaks but not much past that. A stiff peak means the eggs are smooth, white, shiny, and stand up straight when you pull the whisk out. You will know if you over-whip them because they will get grainy and won’t look shiny anymore.

Folding Egg Whites In: When folding them into the pumpkin mixture take care to fold gently, not stir or whisk. I recommend adding about ¼ of your egg whites and folding that first. Then you can add the rest and finish folding it in.

Note: This recipe uses raw beaten egg whites, if you are nervous about using raw eggs you can use pasteurized egg whites instead.
How to Store Leftover Pumpkin Chiffon Pie

This pie is best when eaten within 24 hours because of the whipped egg whites. After two days the pie will start to relax and deflate. But if you do need to store your pie, here is how you can do that.

In the Refrigerator: Store this pie in an airtight container or covered in plastic wrap for 3-4 days in the refrigerator.

In the Freezer: You can freeze this pie, although it won’t be as good as when it is fresh. Store in an airtight container without the whipped cream on top for up to a month.

Other Delicious Pumpkin Desserts to Try

It’s pumpkin season, and I’m a huge fan of all sorts of pumpkin desserts! If you love pumpkin as much as I do, you’ll also love these fall inspired desserts!

American

Cream Cheese Pumpkin Bread

Desserts

Pumpkin Cream Cheese Truffles

Desserts

Pumpkin Cheesecake Snickerdoodles

Desserts

Pumpkin Pie Cupcakes with Cream Cheese Whipping Cream
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Pumpkin Chiffon Pie with Biscoff Crust

If you are looking for a fun twist on a classic pie often served at Thanksgiving dinner, this Pumpkin Chiffon Pie with Biscoff Crust is your new best friend! It's fluffier than a typical pumpkin pie, and the cookie crust spoon licking good. This recipe is one you'll want to serve for the Holidays or any day!

Course Dessert

Cuisine American

Keyword homemade pumpkin pie, pumpkin chiffon pie, pumpkin dessert

Prep Time 1 hour 30 minutes

Cook Time 10 minutes

cooling time 2 hours

Total Time 3 hours 40 minutes

Servings 8 people

Calories 509kcal

Author Alyssa Rivers

Ingredients

Biscoff crust:

2 cups ground biscoff cookies crumbs

3 tablespoons granulated sugar

6 tablespoons salted butter melted

1 teaspoon vanilla extract

Filling:

1 envelope of unflavored gelatin

1 teaspoon ground cinnamon

½ teaspoon ground nutmeg

¼ teaspoon ground clove

¼ teaspoon ground ginger

½ teaspoon salt

¾ cups granulated sugar divided

1 15 oz can pumpkin puree

3 egg yolks

½ cup whole milk

3 egg whites

¼ teaspoon cream of tartar

Instructions

Biscoff crust:

Using a hand mixer, combine all ingredients in a bowl and mix well.

Press mixture into a 9” pie pan firmly and evenly with the back of a spoon

Bake crust in an oven preheated to 325℉ for 10 minutes.

Remove from oven and let cool completely before filling.

Filling:

In a medium saucepan whisk together gelatin, all the spices, and ½ cup of the sugar

In a separate bowl whisk pumpkin, egg yolks, and milk. Pour wet ingredients into your saucepan with the dry ingredients and mix well.

Over medium high heat bring mixture to a gentile boil, stirring constantly. Once bubbles start to form around the edges of the pan, remove from heat, pour into a separate bowl and let cool to room temprature.

In another bowl either using a hand mixer or a stand mixer fitted with the whisk, whisk the egg whites and cream of tartar until soft peaks form.

Start adding the rest of the sugar in 1 tablespoon at a time while you whisk. Continue until the rest of the sugar is used, and stiff peaks have formed. Don’t overmix the egg whites!

Take about ¼ of your eggwhite mixture and gently fold it into your cooled pumpkin mixture.

Add the remaining egg white mixture to your pumpkin mixture, gently folding until well combined. Be careful not to degas the egg whites when folding in, this is what gives your pie the fluffy airy texture.

Pour mixture into your cooled pie shell and chill in the fridge, at least 2 hours, or overnight before serving.

Serve with whipped cream and enjoy!

Nutrition

Calories: 509kcal | Carbohydrates: 62g | Protein: 6g | Fat: 26g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 7g | Trans Fat: 0.3g | Cholesterol: 97mg | Sodium: 450mg | Potassium: 123mg | Fiber: 1g | Sugar: 37g | Vitamin A: 456IU | Vitamin C: 0.02mg | Calcium: 42mg | Iron: 2mg
October 15, 2022
10-Minute Pesto Pasta
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10-minute pesto pasta is made with fresh basil, parmesan, pine nuts, and olive oil. It brings incredible flavor to your pasta dish and is ready in no time at all!

Nothing is quite as impressive (or delicious!) as some homemade pesto! For more pesto-inspired recipes, be sure to try Easy Baked Pesto Chicken, Pesto Pasta Salad, or this Basil Pesto Chicken Sandwich.

Quick and Easy Pesto Pasta

The Kohler Food and Wine Festival is a four-day extravaganza of food, good wine, and plenty of fun activities. We loved attending the events featuring the celebrity chefs. Fabio Viviani was such a blast to watch and so much fun. He showed us how to make some homemade pasta and an easy pesto. We all got to taste what he had created and it stood out as one of my favorites! I love when you can create something so easy and have it be so fresh and full of flavor. He is an incredible chef and has some amazing recipes in his book. What an experience to be able to meet celebrity chefs!

The recipe that I am sharing with you today is the creamy pesto pasta that he created. I love it because it is ready in just 10 minutes! It can be used as a simple side or you can easily add some protein in (this shredded chicken is perfect!) to make it the main dish! Either way, you’re going to absolutely LOVE the fresh, nutty, and savory flavor of this homemade pesto. It’s so much better than store-bought! For more tasty recipes inspired by Italian cuisine, find my full list here!

Ingredients for Pesto Pasta

Since this recipe has such a simple ingredient list, the key to making the best pesto is to make sure everything is as fresh as possible! This is one of my favorite pasta dishes because I usually have everything needed to make it on hand! All measurements can be found below in the recipe card.
- Basil Leaves: This gives pesto its signature fresh and aromatic flavor.
- Garlic: You can never go wrong with garlic! This gets blended with the basil, nuts, and cheese to add the perfect savory flavor to the sauce.
- Toasted Pine Nuts: Add a soft nutty flavor to the pesto.
- Parmesan Cheese: If you really want to take your pesto to the next level, try grating your own parmesan! The flavor is unmatched.
- Extra-Virgin Olive Oil: Olive oil helps everything blend together smoothly. I love adding it because it has the best earthy flavor, too! I would recommend using a high-quality, extra virgin olive oil here because it really adds a great flavor to the dish.
- Salt and Pepper: Add to taste!
- Pasta: I used shell pasta to hold in the delicious sauce, but feel free to use your favorite kind here! Penne, ziti, and classic spaghetti are all great choices!
How to Make Homemade Pesto

This is such a quick and easy meal to make for your family. Everyone is going to love it! It really doesn’t get any easier than this. Simply blend the ingredients together, season to taste, and toss it with your favorite pasta!
1. Add Ingredients: In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil, and salt and pepper.
2. Blend: Pulse until desired chunkiness. Adjust to desired seasonings.
3. Combine: Heat pesto in a medium skillet and toss with hot pasta.
What Can I Serve With Pesto?

Pesto is usually tossed with pasta, but it’s also a delicious sauce for meat, fish, chicken, and vegetables. Just spread the pesto onto salmon or chicken! If it’s too thick, you can thin it out a bit with olive oil until you reach your desired consistency.
Tips, Tricks, and Variations

As easy as pesto is to make, if you keep these simple tips in mind, you can really take it to the next level! If you’re anything like me, you’ll want to make it all the time because it’s so incredibly tasty!

Wash Your Basil: Before you add your basil to a food processor or blender, make sure it’s clean and free of any dirt. Be sure to wash your greens in cold water, they’ll wilt if you wash them in warm water.

Use Other Nuts: Although pesto is made traditionally with pine nuts, you can substitute these for pecans, pistachios, or walnuts.

Swap Out Cheese: You’ll want to use harder cheeses here instead of melty cheeses like mozzarella. If you don’t use parmesan, I suggest trying out shredded asiago or romano.

Making Pesto Without Nuts: If you have a nut allergy, you can substitute the pine nuts for sunflower seeds.

Make it Vegan: This pesto recipe is great for vegetarian diets, but if you want to make it vegan, simply swap out the parmesan for dairy-free cheese!
Storing Leftovers

The best way to store 10-minute pesto pasta is in the refrigerator. Homemade pesto will keep for about a week or so. An unopened bottle of pesto will keep for about 3 weeks and an opened bottle will keep for about two weeks in the fridge.

In the Refrigerator: Pesto tossed with cooked pasta will last for 2-3 days in an airtight container. Pesto stored alone in an airtight jar will last for 1 week.

In the Freezer: Store leftover pesto in a freezer bag for up to 6 months. Thaw in the fridge overnight before use.
More Pesto Recipes

Can’t get enough of the nutty, savory flavor of pesto? I’ve got you covered! These are a few more delicious pesto recipes that your family will go crazy over! If you have any homemade pesto left over, these recipes are great for using it up!
In a food processor combine basil, garlic, toasted pine nuts, parmesan cheese, olive oil and salt and pepper. Pulse until desired chunkiness. Adjust to desired seasonings.

Heat pesto in a medium skillet and toss with hot pasta.

Serves: 5

Calories804kcal (40%)Carbohydrates69g (23%)Protein20g (40%)Fat50g (77%)Saturated Fat10g (50%)Polyunsaturated Fat5gMonounsaturated Fat33gCholesterol14mg (5%)Sodium328mg (14%)Potassium285mg (8%)Fiber3g (12%)Sugar3g (3%)Vitamin A1169IU (23%)Vitamin C4mg (5%)Calcium294mg (29%)Iron2mg (11%)

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

Course Dinner, Side Dish

Cuisine Italian

Keyword 10 minute pesto pasta recipe, pesto pasta recipe
October 14, 2022
Homemade Mexican Chorizo
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This homemade Mexican chorizo recipe is easy to make and use in any recipe that calls for chorizo meat. Perfectly seasoned ground pork results in the classic flavors of chorizo using authentic spices and a hint of vinegar. You will fall in love with these flavors!

I love Mexican food and being able to make it at home. There is so much flavor packed into a dish that everyone in my family devours. If you love Mexican food like I do you’ll love this Slow Cooker Barbacoa Beef in a corn tortilla. Serve them with these Homemade Refried Beans and this Amazing Mexican Corn Salad. It’s the ultimate hearty and flavor-packed meal!

What is Mexican Chorizo?

Mexican Chorizo is a flavorful sausage that is traditionally made from ground pork. It is so yummy with a side of dirty rice and fresh pico de gallo. This fresh Mexican Chorizo is flavorful and known for being well seasoned with spices like chili powder, paprika, cumin, and oregano. You don’t have to make this ground pork dish into a chorizo sausage. You can just eat the meat on its own, in a taco, or in enchiladas.

Mexican Chorizo is different from Spanish Chorizo because Spanish Chorizo is usually cured like salami or pepperoni. You don’t have to cure this Mexican Chorizo. It is just cooked in a pan with all of the seasonings. You will love this recipe because the spices are so unique and really make this dish stand out. I love to make Chorizo because it is so easy and everyone compliments the flavors.

Ingredients in Homemade Chorizo

Chorizo is so full of flavor without very many ingredients. I love how simple this meal is because it is so filling and fun to eat. Your family will ask for this dish again and again! Most of the ingredients you will have on hand already. If you have to buy any spices you can add them to your spice cabinet to use again and again. See the recipe card below for exact measurements.
- Ground Pork: Chorizo translates to spicy pork sausage, so it is the traditional meat to use for this dish. If you want more fat in your chorizo, then you can buy a regular package of ground pork instead of a lean one.
- Homemade Chorizo Seasoning: This Chorizo Seasoning is a blend of spices like paprika and garlic that gives this dish its traditional flavor.
- White Vinegar: Vinegar helps the meat to crumble.
- Olive Oil: You can use your favorite oil. I like using olive oil the best, but vegetable oil or canola oil would work great in this recipe.
- Water: Use if needed.
How to Make Homemade Chorizo

All you need to make this Homemade Mexican Chorizo is one bowl and one pot. You will love how simple it is to make. You can easily make this dish in under 20 minutes! I also love that you can make extras for leftovers that just taste better and better. You can freeze your Chorizo and pull it out of the freezer for a quick meal. There are so many great ways to use Chorizo and making it is a breeze!
1. Mix: In a large bowl, combine the ground pork, ⅓ cup of homemade chorizo seasoning, and 2 tablespoons white vinegar. Mix to combine using clean hands.
2. Heat Oil: Add the oil to a large non-stick skillet over medium-high heat.
3. Cook Pork: Add the pork mixture to the skillet and saute for 8-10 minutes. Then add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.
4. Eat: Use in any recipe that calls for Mexican chorizo meat and enjoy!
Additions and Substitutions

My favorite thing about cooking is you can make everything exactly the way you like it! You can make this recipe the new household favorite by changing things to work for your taste buds.

Use Different Meats: If you don’t like ground pork, you could use ground chicken, ground beef, or ground turkey. You could try all four ground meats to see which one you like best!

Try Different Seasonings: Use different chili powders! You can get ancho chili powder or even dried ancho and guajillo chiles and grind the peppers up yourself. This will take the flavor to a whole new level. Then get creative and try different flavors that you think would be delicious!

Use Chorizo in Different Dishes: If you are wondering how to eat chorizo, here are a few suggestions. You can make Mexican chorizo pasta or pizza. You could serve it will roasted vegetables and a side of salsa. You can get creative because you will enjoy this spiced sausage so much you’ll want to eat it all the time!
How to Store Leftover Mexican Chorizo

Chorizo makes perfect leftovers because the flavors get deeper with time. Follow these tips for storing your Homemade Chorizo to keep it fresh and delicious for days, or months in the freezer.

In the Refrigerator: You can store your leftovers in an airtight container or covered with plastic wrap and then put it in the fridge. It will stay fresh for up to 5 days.

In the Freezer: You can freeze this fresh Mexican Chorizo because it is not cured. Put your leftovers in an airtight container and then put them in the freezer. It will stay fresh for 3 months.
Other Delicious Mexican Inspired Dishes

Mexican food is so full of flavor, and is so filling! I’ve rounded up a few of my favorite recipes that are easy, delicious, and sure to impress your whole family! These recipes are always a hit. When you have a crowd to feed, these meals will be easy to serve and make even the picky eaters happy.
In a large bowl, combine the ground pork, ⅓ cup of homemade chorizo seasoning, and 2 tablespoons white vinegar. Mix to combine using clean hands.

Add the oil to a large non-stick skillet over medium-high heat.

Add the pork mixture to the skillet and saute for 8-10 minutes. Add water if the meat dries out too much as it cooks. I like my chorizo on the wetter side, so add water to your preference.

Use in any recipe that calls for Mexican chorizo meat and enjoy!

Serves: 4

Calories376kcal (19%)Carbohydrates1gProtein21g (42%)Fat31g (48%)Saturated Fat11g (55%)Polyunsaturated Fat3gMonounsaturated Fat13gCholesterol91mg (30%)Sodium170mg (7%)Potassium326mg (9%)Sugar0.003gVitamin A87IU (2%)Vitamin C1mg (1%)Calcium17mg (2%)Iron1mg (6%)

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

Course Dinner

Cuisine Mexican

Keyword 15 minute, chorizo, homemade Mexican chorizo, mexican chorizo recipe
October 14, 2022
Slow Cooker Chicken Tortellini Soup
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Slow cooker chicken tortellini soup is loaded with chopped vegetables, shredded cooked chicken, and cheesy tortellini all slow-cooked in a flavorful chicken broth. It’s definitely a dinner the whole family will love!

Adding tortellini to soups just gives it a little more spunk. Try more soups with tortellini in them like this Slow Cooker Creamy Chicken Tortellini Soup, this delicious Creamy Tuscan Garlic Tortellini Soup or this classic Creamy Sausage Tortellini Soup. You will have a hard time picking out which one is your favorite!

A Reader’s Review

Absolutely delicious!! This soup is soooo good and so simple! Never any leftovers on this! I highly recommend you try this one!

-Janice

Slow Cooker Chicken Tortellini Soup

This slow cooker chicken tortellini soup is the best of the best! Who doesn’t love a soup that has veggies and cheesy noodles? It’s a fun and easy twist on the classic chicken noodle soup. I especially love this soup because you can make it in the crockpot! That means little to no prep time and lots of flavors. This soup simmers low and slow for 6 hours!

Not only is it easy to make, and you come home to your house smelling delicious, but you can use frozen tortellini, which then makes the process so much easier! This soup takes very little prep, and the reward of the finished dish is absolutely delicious. Serve it with some rolls and then a yummy salad. Your entire family will love it!

Ingredients in Chicken Tortellini Soup

This chicken tortellini soup is comforting at its best! You won’t go wrong with this flavorful, SO DELICIOUS soup that will warm your soul. It is quick and easy to make with all the simple ingredients. Check out the recipe card at the bottom of the post for exact measurements.
- Chicken Breast: I used boneless, skinless chicken breasts in this recipe.
- Vegetables: Onions, carrots, and celery make this similar to a classic chicken noodle soup.
- Garlic Cloves: You can use fresh garlic cloves or minced garlic from your fridge. ½ teaspoon equals about one clove of garlic.
- Chicken Broth and Water: I used low-sodium chicken broth as the base of this soup.
- Bay Leaves: The bay leaves add seasoning to the soup.
- Italian Seasoning: You can buy this at the store or make it at home using this recipe.
- Tortellini: You can use fresh or frozen tortellini! Just add a little bit of extra time if you are using frozen tortellini.
- Fresh Parsley: This is a garnish that is optional.
- Salt and Pepper: These will enhance the soup’s flavors.
Let’s Make Some Soup!

This slow cooker chicken tortellini soup is super easy to make. Simply add all of the ingredients to the slow cooker except for the tortellini. I like to add that in about 15 minutes before serving, so they don’t get mushy!
1. Add Ingredients: Add all of the ingredients to a slow cooker except for the tortellini.
2. Cook: Cook on low for 6 hours.
3. Shred chicken: Remove the cooked chicken from the slow cooker and then shred (or cube) and add back to the slow cooker.
4. Add Tortellini: With 15 minutes left then you can add the tortellini to the soup.
5. Season: Season with salt and pepper to taste. Discard bay leaves and then serve immediately with chopped parsley, if desired.
Easy Tips

This chicken tortellini soup is one of my favorites! Here are more tips on how to make this the BEST slow cooker chicken tortellini soup recipe.

Cut Vegetables: It is best to cut the vegetables into larger sizes and all about the same width. This will ensure the vegetables cook throughout during the same time. Then, the larger veggies won’t become mushy while it cooks!

Fresh is Best: Fresh tortellini cooks quicker compared to frozen. If you are using frozen tortellini, then add a little more time to cook them longer in the slow cooker.

Creamier Broth: Half and half or whipping cream can make this a creamier base broth if you are looking for a creamy broth.

Leafy Greens: Looking for a healthier version with leafy greens?! Try adding kale or spinach to the soup.
Storing Chicken Tortellini Soup

This recipe is great for busy nights and making ahead or using as a freezer meal. Here are the instructions on how you can store this soup or make this ahead of time!

Can You Make Chicken Tortellini Soup Ahead of Time? Yes, this is a great soup to make ahead of time. Simply follow the instructions and leave out the tortellini. Once it is cooked and cooled, place the chicken tortellini soup into a ziplock bag or airtight container. Store in the refrigerator for 4 to 5 days long. When you are ready to warm up, add the tortellini pasta once the soup is warmed through.

Prepare Vegetables Ahead of Time: Trying to get a head start on this soup. Simply chop your vegetables the night before. When ready to make, add it all to the slow cooker to cook.

Can you Freeze Chicken Tortellini Soup? Yes! Once your soup has completely cooled, either leave out the tortellini or remove the tortellini before placing them in a ziplock bag. Place in the freezer, laying flat for up to one month. When ready to eat then simply place in the refrigerator overnight until it is thawed.

How to Reheat Chicken Tortellini Soup: When ready to warm up, place back into the slow cooker or a large pot over the stovetop. Warm up slowly, stirring occasionally. Once the Chicken Tortellini Soup is warmed up, add in the tortellini pasta. Cook until tender and everything is warmed through.
More Delicious Soup Recipes

Our family can’t make it through the cold winter months without a LOT of soup! Luckily, I have so many delicious soup recipes for you to try that they will last you all winter long too. Try some of them out, there is definitely at least one or two that you will go back to over and over again!

Save
Add all of the ingredients to a slow cooker except for the tortellini.

Cook on low for 6 hours.

Remove the cooked chicken from the slow cooker and shred or cube and add back to the slow cooker.

Add in the tortellini and cook for 15 minutes or until they are cooked all the way through.

Season with salt and pepper to taste. Discard bay leaves and serve immediately with chopped parsley, if desired.

Originally Posted on November 20, 2015
Updated on October 12, 2022

Serves: 6

Calories300kcal (15%)Carbohydrates24g (8%)Protein35g (70%)Fat7g (11%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.01gCholesterol86mg (29%)Sodium381mg (16%)Potassium762mg (22%)Fiber3g (12%)Sugar4g (4%)Vitamin A5147IU (103%)Vitamin C5mg (6%)Calcium90mg (9%)Iron2mg (11%)

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

Course Dinner, Main Course, Soup

Cuisine American, Italian, Italian American

Keyword chicken tortellini soup, chicken tortellini soup recipe, slow cooker chicken tortellini soup, soup recipe, tortellini soup
October 13, 2022
Slow Cooker Cinnamon Apple Oatmeal
This cinnamon apple oatmeal is easily made in the slow cooker for a creamy, hearty breakfast that everyone will love. It’s so nice to wake up in the morning and enjoy a ready-made breakfast filled with steel-cut oats, chopped apples, and raisins!

They say that breakfast is the most important meal of the day, so start things off right with some of these healthy and delicious recipes! You’ll have to try overnight oats, homemade oatmeal, or chia seed pudding when you’re wanting something delicious that will still power you through your day.

Crock Pot Oatmeal With Apples and Cinnamon

I’m not a huge breakfast person, but I can always go for a bowl of oatmeal. It’s everything that breakfast should be! Warm, sweet, and comforting. I have a great recipe for homemade oatmeal on the blog already, but this recipe is unique because you make the oatmeal in your slow cooker! I don’t know why I never tried it until now! It’s so easy to throw in at night so you have a delicious breakfast to wake up to. My favorite part about the recipe was being able to dump it in the crockpot the night before and quickly serve it as we are running out the door. It is also nice because my husband leaves pretty early, so he is able to grab some before he leaves.

As easy as this slow cooker cinnamon apple oatmeal is to make, it’s absolutely delicious as well! It’s jam-packed with tasty flavor and texture from the chopped apples, raisins, and cinnamon. And did I mention cleanup is a breeze? Anything you can make all in one pot is a winner in my book! Nothing hits the spot quite like a warm, hearty breakfast. Your family is going to love this tasty overnight oatmeal and ask for it again and again. Good thing it’s so easy to throw together! If you’re looking for more quick and easy breakfast recipes, you’ll have to try this overnight breakfast casserole as well!

Ingredients for Slow Cooker Apple Cinnamon Oatmeal

This slow cooker oatmeal is great for using up oats in your pantry and any fruit you may have on hand. I love the simplicity of just adding apples, raisins, and cinnamon, but feel free to try out other flavors and mix-ins! I have a few ideas listed below. Note: all measurements can be found in the recipe card below.
- Steel-Cut Oats: Make sure that you buy steel-cut oats instead of old-fashioned or rolled oats. Your slow cooker oatmeal will turn out mushy if you don’t use steel-cut oats.
- Cooking Liquid: Water, milk, or nut milk work great here! I used both almond milk and water. This is a great recipe to make if you’re wanting a dairy-free breakfast!
- Cinnamon: I love adding cinnamon to oatmeal because of the warm, comforting flavor it gives it. Plus, apples and cinnamon is a classic (and delicious) flavor combo!
- Chopped Apples: Use your favorite type! I always go for sweet apples like fuji or Honeycrisp. If you want more tart apple flavor, try using Granny Smith apples instead!
- Sweetener: You can use whatever sweetener you’d like here! Add brown sugar, honey, maple syrup, granulated sugar, stevia, etc., until you’ve reached your desired flavor.
How to Make Cinnamon Apple Oatmeal Overnight

Breakfast recipes as easy as this slow cooker oatmeal are hard to find! All you have to do is throw all of the ingredients in your crock pot and let it do its thing! You’re going to love having it to wake up to. It takes some of the chaos out of busy mornings with the kids!
1. Add Fruit and Cinnamon: Put chopped apples, cinnamon, and raisins in the slow cooker.
2. Add Oats: Next, add one cup of steal oats.
3. Pour Over Cooking Liquid: Pour the 4 cups of liquid into the slow cooker.
4. Cook: Cover and cook on low for 7 hours.
Toppings and Mix-Ins

Slow cooker oatmeal is great for adding all of your favorite flavors and toppings to! Here are some of my personal favorites to help give you some ideas.

Add Nuts: Not only do chopped nuts add tasty flavor to the oatmeal, but great texture, too! They balance out the creaminess of the oats perfectly. Chopped pecans, walnuts, and slivered almonds are all great additions.

Add Protein: Looking to add a boost of protein to your oatmeal? Add a scoop of your favorite protein powder! I always use vanilla protein powder to add sweet flavor and creaminess.

Toppings: Sometimes a drizzle of honey or maple syrup is all you need, but if you want to make your breakfast extra decadent, try a little caramel syrup on top!

Spices: Spiced breakfasts are perfect for fall! Try adding apple pie spice or even pumpkin spice to your oatmeal for an extra pop of flavor.
Storing Leftovers

It’s easy to have leftovers of a big batch of slow cooker oatmeal. Keep them! They make breakfast easy throughout the week!

In the Refrigerator: Store leftover oatmeal in an airtight container for up to 1 week.

In the Freezer: Store oatmeal in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.

Reheating: I add a little bit of milk to leftover oatmeal because it helps to make it nice and creamy again. From there, pop it in the microwave for 30-second intervals or until warm and smooth.
More Easy and Delicious Breakfast Recipes

Making a breakfast that’s both delicious and filling can be difficult, especially if you’re short on time. With these quick and easy breakfast recipes, you don’t have to compromise! They’ll leave you satisfied and help give you energy to do everything you need to throughout the day. Need more breakfast inspo? Find my full list of breakfast recipes here.

Breakfast

Baked Oatmeal with Berries (TikTok Viral!)

Breakfast

Homemade Air Fryer French Toast Sticks

Breakfast

Slow Cooker Breakfast Casserole

Breakfast

The Best Acai Bowls (Three ways!)
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Overnight Cinnamon Apple Oatmeal

This cinnamon apple oatmeal is easily made in the slow cooker for a creamy, hearty breakfast that everyone will love. It's so nice to wake up in the morning and enjoy a ready-made breakfast filled with steel-cut oats, chopped apples, and raisins!

Course Appetizer, Breakfast, Snack

Cuisine American

Keyword overnight cinnamon apple oatmeal recipe, slow cooker oatmeal recipe

Prep Time 5 minutes

Cook Time 7 hours

Total Time 7 hours 5 minutes

Servings 6

Calories 139kcal

Author Alyssa Rivers

Ingredients

1 Cup Steel-Cut Oats

4 Cups Liquid I split between almond milk and water.

2 Tsp Cinnamon

1 Apple Chopped

1/4 cup raisins Optional

Stevia or Sugar to taste

Instructions

Put chopped apples, cinnamon, and raisins in the slow cooker.

Add one cup of steal oats.

Pour the 4 cups of liquid into the slow cooker.

Cover and cook on low for 7 hours.

Nutrition

Calories: 139kcal | Carbohydrates: 27g | Protein: 5g | Fat: 2g | Saturated Fat: 1g | Sodium: 352mg | Potassium: 82mg | Fiber: 5g | Sugar: 3g | Vitamin A: 16IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg
October 12, 2022
The Very Best Butter Board
A butter board is the latest trend that you absolutely MUST TRY for your next gathering! This board is packed with the most delicious butter that is drizzled with honey and lemon zest and adds the perfect touch to your favorite bread!

I love a delicious appetizer board with so many different food options, and a charcuterie board does precisely that! You need to try my Fall Charcuterie Board, this delicious Hot Chocolate Charcuterie Board, or my Simple Charcuterie Board. They offer so many delicious things to eat, making them perfect for a large crowd!

What is a Butter Board?

If you’ve been paying attention to social media (especially TikTok), then you may have seen the viral trend of a butter board. It’s basically when you spread a delicious butter of your choice (I used New Zealand Sea Salt Crystal Butter) on a wooden board. Then, you drizzle and sprinkle on some extra flavors… When you are finished putting it together, you serve it with your very favorite crusty bread.

This trend is brilliant because this not only makes a tasty appetizer for any occasion but… it is a beautiful way to display classic bread and butter that you already have with just about any meal! Charcuterie boards were the beginning of this craze, and I love seeing them evolve into a delicious butter board like this one. You definitely want to hop on board this trending train!

Ingredients on a Butter Board

These ingredients are simple and easy and can be changed up according to your taste! Check out the recipe card at the bottom of the post for all of the exact measurements!
- Butter: I used New Zealand Sea Salt Crystal Butter in this butter board recipe.
- Honey: Drizzle the honey on top to add a sweet flavor to the butter.
- Lemon Zest: Add in the tang of a lemon with some lemon zest.
- Dried Fruit: I used tangerines, peaches, and strawberries to decorate the board. They add a delightful fruity taste to complement the butter.
- Honeycomb: The honeycomb adds an elegant element to the butter board.
- Coarse Sea Salt: Sprinkle this on to enhance the butter’s flavors.
- Fresh Rosemary: I love adding in the dark green color of fresh rosemary sprigs.
- Crostini Bread: A hard and crusty bread is the best for scooping butter off of the board.
How Do You Make a Butter Board?

This just might be one of the easiest food trends to replicate right now! It only takes a few steps, and then you will be on your way to indulging in this insanely delicious butter board!
1. Spread Butter: On a square board, spread the softened butter evenly on the board with a knife or a spoon. Leave about 3 inches around the edge. Add a drizzle of honey.
2. Grate: Grate some lemon zest and sprinkle on top of the butter.
3. Add Dried Fruit: Top with tangerines, peaches, strawberries, and honeycomb.
4. Sprinkle and Serve: Sprinkle coarse sea salt on top and top with fresh rosemary. Then, serve with your favorite crusty bread.
Variations

Making a butter board is easy, and you can easily switch up all of the parts of the board each time to fit your occasion! Here are a few variations that you can try!

Add Heat: If you love adding a little bit of heat to your dishes, try sprinkling on some red pepper flakes. The more you add, the hotter it gets, and it will taste delicious!

Green Onions: Instead of the rosemary, add in a pop of color and flavor with some fresh, thinly sliced green onions.

Nuts: Try adding some pecans, slivered almonds, or walnuts to the board. They add great texture and taste without changing things up too much.

Make it Sweet: I know this is a butter board, but you could easily switch up the base to cream cheese! Use different flavors, add things like dollops of jam, and garnish it with some fresh berries! You can still use crusty bread to eat it with, or you could even slice up some bagels and make it a breakfast board!
How to Make it Ahead of Time

Whether you are making this ahead of time or you have leftovers, storage is the key! Here are some tips on how to keep this fresh and tasting as good as new!

In the Refrigerator: If you plan on making this ahead of time, then I would store the bread separately and add it to the board just before serving. Store the board in the fridge and cover it with some foil or plastic wrap. When you are ready to eat it, slice up your bread, serve and enjoy!

Bread to Serve with Your Butter Board

Now that you have an idea for your butter board, you may be wondering what bread to serve with it! Here are a bunch of my homemade favorites that would be perfect to serve with this board! Enjoy!

Bread

Homemade French Bread

Bread

French Baguette

Bread

Crostini

Bread

Sourdough Bread
Print

The Very Best Butter Board

A butter board is the latest trend that you absolutely MUST TRY for your next gathering! This board is packed with the most delicious butter that is drizzled with honey and lemon zest and adds the perfect touch to your favorite bread!

Course Appetizer, Side Dish

Cuisine American

Keyword Butter Board Recipe, The Very Best Butter Board, Tik Tok Recipe

Prep Time 10 minutes

Total Time 10 minutes

Servings 8

Calories 203kcal

Author Alyssa Rivers

Ingredients

8 ounce high quality butter softened (I used New Zealand Sea Salt Crystal Butter)

Honey

lemon zest

dried tangerines

dried peaches

dried strawberries

honeycomb

coarse sea salt

fresh rosemary

crostini bread (for serving)

Instructions

On a square board, spread the butter evenly on the board, leaving about 3 inches around the edge. Drizzle with honey.

Grate some lemon zest and sprinkle on top of the butter.

Top with tangerines, peaches, strawberries, and honeycomb.

Sprinkle coarse sea salt on top and top with fresh rosemary. Serve with favorite crusty bread.

Nutrition

Calories: 203kcal | Carbohydrates: 0.02g | Protein: 0.2g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 182mg | Potassium: 7mg | Sugar: 0.02g | Vitamin A: 708IU | Calcium: 7mg | Iron: 0.01mg
October 12, 2022
Amazing Slow Cooker Meals

Slow Cooker Chicken Pot Pie

Slow Cooker Chicken Pot Pie is creamy, hearty and addictively delicious. It’s packed with tender chicken, crisp veggies, a sauce that will leave you coming back or more, and buttery store-bought biscuits. Perfect for cold and busy winter weeknights!

Ingredients: onion, diced, chopped carrots, chopped celery, quartered baby red potatoes, garlic clove, minced, boneless, skinless chicken breasts (about 3 medium breasts), low-sodium chicken stock , coarse kosher salt, divided , dried thyme, bay leaf, black pepper, unsalted butter, heavy cream, all-purpose flour, 8 ct. package southern-style biscuits, frozen baby peas

October 11, 2022
Beet Hummus
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Beet hummus is hands down the most beautiful hummus you will ever eat! Roasted red beets transform traditional hummus into a vibrant, creamy, and delicious beet hummus perfect for snacking and serving as a dip.

This beet hummus is healthy, nutritious, and packed with flavor. The deep red hue is so impressive that serving it at parties or gatherings is a MUST! Your guests will crowd around this hummus because of how gorgeous it is, and stay to eat it because of how delicious it is. Beets are beautiful in so many dishes like in this amazing beet salad and roasted beet, quinoa, and carrot salad! Or just enjoy these simple yet perfect roasted beets.

What Is Beet Hummus?

Beet hummus starts with the classic hummus recipe of chickpeas, tahini, garlic, and lemon. Blend in roasted beets and it becomes intensely vibrant and irresistible to your eyes and your tastebuds. The spices add depth and flavor that make this hummus the perfect complement to any veggie platter, sandwich, or charcuterie board.

Homemade hummus is so easy to make with simple ingredients. It’s light and fluffy, but rich and creamy all in one bowl. Use it as a spread, dip, or enjoy it by the spoonful. And if you’re a hummus lover, you’ll have to try traditional hummus, avocado hummus, or this chocolate hummus next!

Ingredients For The Prettiest Dip

The ingredients needed to make beet hummus are easy to find! Canned beets can be used if you can’t find beets to roast yourself. Keep these ingredients on hand so that you always have a quick appetizer to whip up for dinner or a party!
- Cooked Beets: Beets that have been cooked or roasted ahead of time make this a 5-minute hummus recipe!
- Olive Oil: Perfect for making the hummus rich and creamy with an olive taste.
- Tahini: A jar of good quality tahini is the best. It’s a rich and creamy sesame paste that has a great nutty flavor.
- Chickpeas: Canned chickpeas are also called garbanzo beans.
- Lemon: Freshly squeezed is BEST!
- Garlic Cloves: Garlic is a must! Whole peeled cloves will blend up nicely, but minced garlic works too.
- Ground Cumin: A perfect savory spice that is perfect for hummus.
- Ground Coriander: Coriander is a great complement to cumin and the flavors create great taste!
- Water: Balance the thickness and creaminess with water. Add more or less depending on your preferred consistency.
- Salt: Salt adds a savory taste.
Let’s Make Hummus

This beet hummus recipe comes together so fast in the food processor or blender. I love to use leftover roasted beets from the day before to make a batch of this hummus. Make it a quick snack, light lunch, or a fun dip to serve at your next party.
1. Add Roasted Beets To Food Processor: Allow the roasted beets to cool slightly then place them into a food processor or blender.
2. Add Remaining Ingredients: Add the chickpeas, tahini paste, garlic, lemon juice, olive oil, water, salt, cumin, and coriander.
3. Blend: Blend all of the ingredients together until desired consistency is reached. Add a little more olive oil or water to help reach a smoother texture if it seems too thick. Then give it a taste and add more salt if needed.
4. Garnish: Garnish with additional olive oil and chopped fresh parsley.
5. Enjoy: Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.
Roasting Beets In The Oven

I always cook beets in the instant pot for this beet hummus recipe because it is so easy and fast! But if you don’t have an instant pot, it’s just as easy in the oven. Follow my directions below on how to perfectly roast beets in the oven.

Preheat Oven: Preheat the oven to 400° Fahrenheit.

Wash and Remove Stems: Wash the whole beets, dry them, and cut off the stems.

Prepare the Pan: Line a baking sheet with parchment paper.

Drizzle With Olive Oil: Drizzle the beets with olive oil and place them in the preheated oven.

Cook: Roast for 25-30 minutes or until very fork tender. Cooking time will depend on the size of your beets.
Storing Leftover Hummus

I love making this beet hummus the day before to allow all of the flavors to marry together before serving. It also is great to store for snacking on all week. Serve with some veggies and you have a healthy snack full of fiber and vitamins that are so good for you! Everyone is going to LOVE it!

In the Refrigerator: It is best to store leftover beet hummus in an airtight container for 5 to 7 days in the refrigerator. Hummus will thicken as it chills, so stir in 1-2 tablespoons of cold water. It will add moisture and make it nice and creamy again.
More Delicious Dips to Try

I love that dips can be savory or sweet! I have some favorite dips that I ALWAYS bring to parties because they’re such a hit. Trust me when I say you HAVE to bring one of these dips to your next gathering. Everyone will thank you for it!
Allow the roasted beets to cool slightly then place them into a food processor or blender.

Add the chickpeas, tahini paste, garlic, lemon juice, olive oil, water, salt, cumin, and coriander.

Blend all of the ingredients together until desired consistency is reached. Add a little more olive oil or water to help reach a smoother texture if it seems too thick. Give it a taste and add more salt if needed.

Garnish with additional olive oil and chopped fresh parsley.

Serve with toasted pita bread, pita chips, crackers, or chopped vegetables.

Serves: 6

Calories242kcal (12%)Carbohydrates21g (7%)Protein7g (14%)Fat16g (25%)Saturated Fat2g (10%)Polyunsaturated Fat4gMonounsaturated Fat9gSodium655mg (27%)Potassium441mg (13%)Fiber6g (24%)Sugar6g (7%)Vitamin A48IU (1%)Vitamin C8mg (10%)Calcium58mg (6%)Iron2mg (11%)

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

Course Appetizer, dip

Cuisine American

Keyword 5 minute, beet hummus, beet hummus recipe, vegetarian
October 10, 2022