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  • Peach Caprese Salad

    Peach Caprese Salad

    Elevate your classic Caprese salad by adding juicy peach! This fresh and fruity salad is the perfect addition to all of your summer meals.

    If you love peaches as much as I do, you’ll have to try some of my other favorite recipes! Try this fresh peach salsa, peach burrata salad, or grilled peaches next!

    Top-down view of sliced peaches, tomatoes, mozzarella, and basil on a gray plate, topped with balsamic drizzle.

    Fresh Peach Caprese Salad Recipe

    If I had to choose one salad to have for the rest of my life, it would probably be Caprese. It’s so simple but fresh and bursting with incredible flavor. I really didn’t think there was a way it could get any better until I tried this version that adds in sliced peaches! With peaches being in season right now in Utah, I thought it was the best time to try out this combination! One bite in, I was obsessed.

    This Caprese salad checks all of the boxes. It’s creamy, savory, tangy, and sweet, too, with the addition of fresh peaches! Peach Caprese salad is a perfect appetizer or light lunch for hot summer days. This is a great way to use up that box of peaches and will have everyone hooked! If you need more delicious peach recipes in your life, find my full list here.

    Ingredients for Peach Caprese Salad

    This peach Caprese salad recipe uses super simple ingredients, so it’s important that they’re all as fresh (or high quality) as possible! Check out the recipe card at the end of the post for exact measurements.

    • Peaches: This recipe is best made with fresh peaches!
    • Tomatoes: I used 4 ripe, medium-sized tomatoes. Since fresh tomatoes are such an important part of Caprese salads, see my tips section below on picking the best of the bunch! Even better, use garden-fresh tomatoes if you have them!
    • Fresh Mozzarella Cheese: Use high-quality mozzarella for the best flavor. You can also use burrata!
    • Olive Oil: You want your olive oil to be as flavorful as possible, so I recommend using cold-pressed or extra virgin olive oil.
    • Balsamic Vinegar: You can add balsamic vinegar as-is, or make it into a balsamic reduction for a more glaze-like texture. See my tips section below for more info on making a balsamic reduction!
    • Flaked Sea Salt: I love the texture that flaky salt adds to this salad.
    • Fresh Basil Leaves: Fresh basil is a must-add for that signature fresh, minty flavor of Caprese.

    How to Make Caprese Salad With Peaches

    You’re going to love this fun and fruity twist on a traditional Caprese salad. It’s super easy to prepare, too, which makes it the perfect summer side dish!

    1. Prepare Peach: First, cut your peach into wedges.
    2. Cut Tomatoes: Slice tomatoes ¼ inch thick.
    3. Slice Mozzarella: Next, slice the cheese ¼ inch thick.
    4. Layer: Layer the tomatoes and cheese on a plate.
    5. Add Toppings: Drizzle with olive oil and balsamic glaze. Top with flaked sea salt and fresh basil.
    3-photo collage of peach Caprese salad ingredients being prepared.

    Tips For Making the Best Salad

    From picking the best produce to making a tasty balsamic reduction, here are a few easy ways to upgrade your peach Caprese salad! You’re going to absolutely love it.

    • Picking Peaches: Make sure when you’re picking out peaches, they’re large, slightly firm, and free of bruises and blemishes. I like buying my fruit from farmer’s markets for the best flavor and juiciness.
    • Picking Tomatoes: The perfect tomato will feel heavy, be deep red in color, and free of bruises or blemishes. I always go for heirloom tomatoes because they’re great this time of year!
    • Making a Balsamic Reduction: If you want your balsamic drizzle to be on the thicker side, try making a balsamic reduction! Simply add your balsamic vinegar to a small saucepan and cook over medium heat until some liquid evaporates. The thick, glossy texture of a balsamic reduction helps it to coat your fruit, veggies, and cheese perfectly.

    How Long Will My Salad Last?

    I recommend eating your peach Caprese salad within 24 hours while all of the ingredients are fresh. The salt added to the tomatoes and peaches will draw out liquid and over time make your salad soggy.

    • In the Refrigerator: Store your peach Caprese salad in an airtight container for up to 24 hours.

    Closeup of peach Caprese salad.

    More Amazing Peach Recipes for Summer

    Take advantage of peaches being in season with these other easy and delicious recipes! They’re sweet, juicy, and sure to please! Looking for more tasty peach recipes? Find my full list here.

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    Peach Caprese Salad

    Elevate your classic Caprese salad by adding juicy peach! This fresh and fruity salad is the perfect addition to all of your summer meals.
    Course Appetizer, Side Dish
    Cuisine Italian American
    Keyword peach caprese salad recipe
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 4
    Calories 387kcal
    Author Alyssa Rivers

    Ingredients

    • 1 Large Ripe Peach
    • 4 medium ripe tomatoes
    • 1 pound fresh mozzarella
    • 1 teaspoon olive oil
    • balsamic glaze
    • flaked sea salt
    • fresh basil

    Instructions

    • Slice your peach. Slice tomatoes ¼ inch thick. Slice the cheese ¼ inch thick. Layer the tomatoes and cheese on a plate. Drizzle with olive oil and balsamic glaze. Top with flaked sea salt and fresh basil.

    Nutrition

    Calories: 387kcal | Carbohydrates: 11g | Protein: 27g | Fat: 27g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 90mg | Sodium: 722mg | Potassium: 423mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1913IU | Vitamin C: 18mg | Calcium: 586mg | Iron: 1mg
  • Lemon Pudding Cake

    Lemon Pudding Cake

    This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it’s perfect for impressing your guests on any occasion!

    If you are a lemon lover like me, then you are in for a real treat! I have so many delicious lemon desserts that you MUST try! Check out this lemon coconut cake, these scrumptious glazed lemon brownies or this delicious lemon icebox cake!

    Lemon pudding cake in individual ramekins with a lemon slice, raspberry and blueberry on top.

    What is Lemon Pudding Cake?

    If you are looking for a delicious, individual serving of a moist cake that has a delectable lemon pudding flavor, then you have come to the right place! This cake is so delicious, and you will be tempted not to stop at just one! Plus, anything that is made in ramekins (creme brulee, anyone?!) is delicious and is an incredibly elegant way to serve up a dessert.

    This Lemon pudding cake is simple to make yet packs in a lot of flavor. When you dust the top with some powdered sugar and some fresh berries, it really finishes it off and makes it that much more delicious. This lemon pudding cake can be served as a dessert with any meal and will leave your guests heading home completely filled and satisfied.

    Ingredients in Lemon Pudding Cake

    This list of ingredients is incredibly simple, and it uses pantry staple ingredients! It’s so easy to make. It will be your new go-to dessert for any occasion! Check out the recipe card at the bottom of the post for exact measurements.

    • Eggs: I always use large eggs when I am baking. Let these ones sit out and come to room temperature before you mix them in.
    • Milk: I used whole milk for this recipe.
    • Lemon Zest: Fresh lemon zest always takes this recipe over the top and gives it a bright flavor.
    • Lemon Juice: You can use bottled lemon juice or juice from fresh lemons. Fresh lemons will give off more of a lemon flavor. One lemon usually produces about 4 tablespoons of juice, so you will need at least 2 fresh lemons.
    • Butter: I used unsalted butter for this recipe.
    • Salt: You don’t need much salt, but this little bit will enhance all of the flavors.
    • Flour: I used all-purpose flour in this recipe.
    • Granulated Sugar: The sugar will sweeten up the lemon and complement it with a delicious flavor.
    Four process pictures showing how to make the cake batter and then what it looks like after it finished baking in the ramekins.

    How to Make Lemon Pudding Cake

    Now that you have all of your ingredients ready to go then it’s time to bake these individual cakes! They are so delicious that you won’t be able to stop at just one!

    • Prep: Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
    • Whisk: In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
    • Beat Egg Whites: In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter mixture. When no white from the egg whites remains, gently fold in the remaining egg whites.
    • Add Batter: Evenly pour the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with hot water until it is halfway up the sides of the ramekins.
    • Bake: Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
    • Cool: Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with fresh blueberries and raspberries, if desired.
    The top view of lemon pudding cake in 3 ramekins. Each dusted with powdered sugar and topped with berries.

    Baking Tips

    This lemon pudding cake is so delicious, and I want yours to turn out just perfectly! Here are a few tips to make sure that it does.

    • Don’t Over-whip the egg whites: Whip the egg whites until soft peaks form. Any stiffer than that, and they will have a hard time folding evenly into the batter.
    • Fresh Lemon Juice: Use fresh lemon juice for the best flavor! Bottled lemon juice has preservatives in it that will alter the flavor of the cake. It’ll work in a pinch, but fresh is best with this recipe. 
    • Don’t Over Mix the Batter: Once the egg whites are folded into the batter, be very careful not to over-mix. You should fold just until only a few streaks of white remain.

    lemon pudding cake being scooped out with a spoon.

    How to Store Leftovers

    These lemon pudding cakes are best enjoyed fresh. However, if you have a few extra ramekins, then you can store them for about a day.

    • In the Refrigerator: Once your cakes have cooled, then you can store them in an airtight container in your fridge. They will last for 1 day.

    Lemon pudding cake in a ramekin with a bite taken out of it.

    More Lemon Desserts to Try

    I am a lemon lover so I have a lot ore lemon recipes where this came from! Cookies, brownies, bread… you name it and I have it and love it! Check out more of these recipes for delicious ways to use lemons!

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    Lemon Pudding Cake

    This lemon pudding cake is gorgeous, decadent, and delicious! Dusted with powdered sugar and topped with fresh berries, it's perfect for impressing your guests on any occasion! 
    Course Dessert
    Cuisine American
    Keyword lemon pudding cake
    Prep Time 20 minutes
    Cook Time 45 minutes
    Total Time 1 hour 5 minutes
    Servings 6 Servings
    Calories 221kcal
    Author Alyssa Rivers

    Ingredients

    • 3 large eggs separated and room temperature
    • 1 cup whole milk
    • 1 tablespoon lemon zest
    • 7 tablespoons lemon juice
    • 2 tablespoons unsalted butter melted
    • ¼ teaspoon salt
    • 6 tablespoons all-purpose flour
    • ¾ cup granulated sugar

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit and place a rack in the center position of the oven. Grease six 6-ounce ramekins and place them in a 9×13 baking dish with at least 2-inch high sides. Set aside.
    • In a large bowl, whisk together the egg yolks, milk, lemon zest, lemon juice, melted butter, and salt. Add the flour and sugar and mix until combined.
    • In a medium bowl, beat the egg whites until medium-soft peaks form. Gently fold ⅓ of the egg whites into the lemon batter. When no white from the egg whites remains, gently fold in the remaining egg whites.
    • Evenly separate the batter between the prepared ramekins. Place the baking dish on the center rack of the oven and carefully fill the dish with water until it is halfway up the sides of the ramekins.
    • Bake for 40-45 minutes, until the cakes rise and are lightly golden on top. Carefully remove each ramekin from the baking dish, being sure not to drip water onto the other cakes.
    • Let the cakes cool on a cooling rack for 15-20 minutes before serving. Dust with powdered sugar and serve with berries, if desired.

    Nutrition

    Calories: 221kcal | Carbohydrates: 34g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 108mg | Sodium: 149mg | Potassium: 125mg | Fiber: 0.4g | Sugar: 28g | Vitamin A: 319IU | Vitamin C: 8mg | Calcium: 69mg | Iron: 1mg
  • Caprese Flatbread

    Caprese Flatbread

    Light and fresh, this Caprese flatbread is the perfect appetizer for any Italian-inspired meal! It’s topped with melty mozzarella, fresh herbs and veggies, and topped off with a mouthwatering balsamic glaze!

    The simple but delicious flavor combination of Caprese is one of my favorites. If you’re a fan like me, this Caprese pasta salad, baked Caprese chicken, or Caprese skewers need to be added to your dinner lineup.

    Top-down view of sliced caprese flatbread on parchment paper.

    Caprese Flatbread With Balsamic Drizzle

    Caprese dishes are the best. The melty goodness of mozzarella, sweet acidity of tomato, and tangy balsamic glaze is the ultimate flavor combination. I’ve got quite a few Caprese dishes on the blog to date (with this classic Caprese salad and Caprese casserole being some of my all-time favorites!) but this amazing Caprese flatbread recipe is quickly rising to the top! It’s easy to see why! It’s simple but such a crowd-pleaser. Everyone will want a slice.

    Really, I love this Caprese flatbread recipe because it only takes a few minutes to prepare. All it needs is a drizzle of balsamic glaze once it comes out of the oven and then it’s ready to serve! It looks just as good as it tastes. It’s going to fly off the table at your next get-together! You won’t be able to resist a piece of cheesy, flavorful goodness.

    Ingredients You’ll Need

    The essential components of a Caprese dish are tomatoes, mozzarella, fresh basil, and balsamic vinegar for drizzling on top. Because this recipe is so simple, it’s important to use the highest quality ingredients you can! This will take the flavor of your flatbread to the next level. Measurements for each ingredient can be found below in the recipe card.

    • Flatbread: I used store-bought for easy prep!
    • Olive Oil: Brush this on top of your flatbread to soften it up and add extra flavor.
    • Minced Garlic: Adds a delicious layer of savory flavor.
    • Mozzarella Cheese: A must-add for that classic Caprese flavor! You can use slice your mozzarella or tear it into pieces.
    • Cherry Tomatoes: Add delicious sweetness and acidity.
    • Italian Seasoning: This is my favorite blend of herbs! It adds the best flavor. You can buy this premade or make your own batch using my recipe here.
    • Salt and Pepper: Sprinkle both on top to enhance the overall flavor of your Caprese flatbread.
    • Fresh Basil Leaves: Add bright, minty flavor throughout this dish.
    • Balsamic Glaze: A drizzle of balsamic vinegar brings all of the flavors together!

    How to Make Caprese Flatbread

    Making this delicious Caprese flatbread only requires a few simple steps of layering, then it’s off to the oven! It only takes 15 minutes from start to finish! It’s one of my favorite recipes to whip up last minute for summer potlucks.

    1. Preheat Oven: First, preheat your oven to 450 degrees Fahrenheit.
    2. Prep Pan: Line a baking sheet with parchment paper, and place the flatbread on the prepared pan.
    3. Brush on Olive Oil: Brush the olive oil on the flatbread. Make sure to cover the entire flatbread by brushing the olive oil all the way out to the edges.
    4. Add Minced Garlic: Evenly spread minced garlic over the olive oil.
    5. Layer With Mozzarella: Next, top the flatbread with fresh mozzarella that has been torn or sliced.
    6. Top With Tomatoes: Layer on the halved grape tomatoes, and sprinkle on the Italian seasonings.
    7. Bake: Bake for 10-15 minutes or until the cheese is melted and the edges of the crust start to get dark golden brown.
    8. Broil: Feel free to broil for 1-2 minutes additional minutes if you want to crisp up the flatbread. Just be careful to watch it closely.
    9. Add Basil and Seasonings: Top the pizza with fresh basil. Season with salt and pepper, and drizzle with balsamic glaze. Enjoy!

    Tips and Variations

    There are a lot of ways to switch up this quick and easy recipe, but here are a few of my favorites!

    • Balsamic Reduction: If you want your glaze to be a little thicker than balsamic vinegar, try making a balsamic reduction! All you have to do is simmer balsamic vinegar in a saucepan until excess liquid evaporates and it thickens.
    • Switch Out Crust: Instead of using store-bought flatbread, you can also use naan or pizza dough that has been rolled thin and cooked.
    • Add Pesto: For extra flavor, try spreading some pesto over your flatbread before adding the rest of your toppings! It’s earthy and delicious.

    A full caprese flatbread on parchment paper.

    Storing Leftovers

    Flatbread pizzas make the best leftovers! It’s the perfect thing to heat up for lunch. Here’s how to keep your Caprese flatbread tasting fresh and delicious for as long as possible.

    • In the Refrigerator: Store leftover flatbread in an airtight container for up to 3 days.
    • Reheating: To keep the crust crispy, I like to warm leftover Caprese flatbread in the oven for about 10 minutes at 350 degrees Fahrenheit.

    Closeup of a slice of caprese flatbread.

    More Caprese Recipes

    Can’t get enough Caprese? Neither can I! Here are a few more quick and easy recipes filled with all of the amazing Caprese flavors you love! They’re light and fresh but so incredibly satisfying. The whole family will be asking for more!

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    Caprese Flatbread

    Light and fresh, this Caprese flatbread is the perfect appetizer for any Italian-inspired meal! It’s topped with melty mozzarella, fresh herbs and veggies, and topped off with a mouthwatering balsamic glaze!
    Course Appetizer, Dinner
    Cuisine American
    Keyword 15 minute, easy
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 153kcal
    Author Alyssa Rivers

    Ingredients

    • 1 flatbread, store-bought
    • 1 tablespoon olive oil
    • 1 teaspoon garlic, minced
    • 4 ounces fresh mozzarella cheese, sliced or torn
    • 1/2 cup cherry tomatoes, halved
    • 1 teaspoon dried Italian seasonings
    • salt and pepper, to taste
    • fresh basil leaves
    • 2 teaspoon balsamic glaze, for serving

    Instructions

    • Preheat oven to 450 degrees Fahrenheit.
    • Line a baking sheet with parchment paper, and place the flatbread on the prepared pan.
    • Brush the olive oil on the flatbread. Make sure to cover the entire flatbread by brushing the olive oil all the way out to the edges.
    • Evenly spread minced garlic over the olive oil.
    • Next, top the flatbread with fresh mozzarella that has been torn or sliced.
    • Layer on the halved grape tomatoes, and sprinkle on the Italian seasonings.
    • Bake for 10-15 minutes or until the cheese is melted and the edges of the crust start to get dark golden brown.
    • Feel free to broil for 1-2 minutes additional minutes if you want to crisp up the flatbread. Just be careful to watch it closely.
    • Top the pizza with fresh basil. Season with salt and pepper, and drizzle with balsamic glaze. Enjoy!

    Nutrition

    Calories: 153kcal | Carbohydrates: 9g | Protein: 7g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 22mg | Sodium: 234mg | Potassium: 83mg | Fiber: 1g | Sugar: 1g | Vitamin A: 291IU | Vitamin C: 4mg | Calcium: 163mg | Iron: 1mg
  • White Chocolate Raspberry Cheesecake

    White Chocolate Raspberry Cheesecake

    Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal!

    You know that I love cheesecake. It’s safe to say that it is my favorite dessert out there! So I have lots of different cheesecake recipes for you to try including this New York cheesecake, this no-bake key lime cheesecake, and this insanely delicious death by chocolate cheesecake!

    The side view of a full raspberry cheesecake with a slice being removed.

    White Chocolate Raspberry Cheesecake Recipe

    As I said, cheesecake is definitely my favorite. It’s so creamy and delicious, and it comes in just about every flavor. Not to mention that it looks stunning on any tablescape and really elevates any party to the next level. This white chocolate raspberry cheesecake is no exception!

    This recipe is packed with flavor and has a great combination of the sweet cheesecake filling with the slight tang from the raspberries. Those two flavors marry together to make a classic taste and one that will have you coming back for more! Don’t be overwhelmed by the thought of cooking a cheesecake. Once you try out this simple recipe, you will never go back!

    Ingredients in White Chocolate Raspberry Cheesecake

    This white chocolate raspberry cheesecake actually doesn’t have too many ingredients. And most of them you probably already have in your kitchen already! Check out the recipe card at the bottom of the post for exact measurements.

    Crust

    • Graham Crackers: You will need about 12 graham crackers to make this crust.
    • Sugar: This sweetens up the crust just enough, but it’s not overpowering.
    • Butter: I used unsalted butter in the crust of this cheesecake.
    • Salt: This enhances the flavors in the crust.

    Raspberry Filling

    • Frozen Raspberries: I love using frozen fruits because that means that I can make this all year round and don’t have to wait for them to be in season!
    • Water: Room temperature water works fine for this.
    • Lemon Juice: This adds a delicious flavor to go with the raspberries.
    • Cornstarch: Mix this with the water to thicken up the filling.
    • Granulated Sugar: This balances out the tart lemon and raspberry flavors.

    Cheesecake

    • Cream Cheese: Put this out on your counter and let it soften to room temperature. This helps it mix in easier so that you don’t have any lumps.
    • Sour Cream: This adds to the creamy texture of the cheesecake base.
    • Granulated Sugar: This balances out the tang from the cream cheese
    • Eggs: I always use large eggs when I am baking.
    • Vanilla Extract: A splash of vanilla is the perfect touch to this cheesecake.
    • White Chocolate: Use high-quality white chocolate to really get that flavor immersed into this cheesecake.
    6 pictures showing how to make the filling and mix it with the batter.

    How to Make a White Chocolate Raspberry Cheesecake

    Don’t be intimidated by the number of steps in this recipe! They are laid out in simple terms, and anyone can make this cheesecake! Trust me. You don’t want to miss out on this!

    Crust

    1. Prep: Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
    2. Mix: Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    3. Press: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    4. Bake: Bake for 10 minutes and then remove from the oven and allow to cool completely.

    Raspberry Filling

    1. Combine: Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
    2. Heat, Strain, and Cool: Heat over medium heat until it begins to boil and thicken. Remove from the heat and then use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.

    Cheesecake

    1. Beat: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and then beat for a few seconds more.
    2. Mix: Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for 10 more seconds.
    3. Combine: Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    4. Mix until Smooth and Runny: Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
    5. Wrap with Foil: Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with 4 sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    6. Add to Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    7. Add Filling, Batter, and Swirl: Add half of the cheesecake batter to the springform pan and then add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.

    Bake

    1. Water Bath: Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
    2. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    3. Let it Cool IN THE OVEN: Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    4. Remove and Chill: Once the oven and the cheesecake have cooled then remove it from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    5. Serve: Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.
    2 pictures showing how to swirl the raspberry filling into the batter.

    Tips for Baking a White Chocolate Raspberry Cheesecake

    This white chocolate raspberry cheesecake is to die for! Follow these baking tips to make sure that yours turns out every time.

    • Let it Cool: You will know your cheesecake is done when there is a slight wobble to the center. Do not stick a knife or a thermometer inside it. It will crack it. Once it is done, turn off the oven and let it come to room temperature inside the oven. This takes about an hour and helps it from cracking. Remove from oven and place in the fridge for 6-8 hours or overnight.
    • Do Not Overbeat: When you overbeat your batter, it will put too much air in the mixture, which can cause it to split or rise and fall drastically. Beat with a paddle on low to medium speed and stop as soon as it is all mixed.
    • Use Heavy Duty Foil: Use 3-4 sheets of 18-inch heavy-duty foil to protect your cheesecake from the water. I panicked when I made this cheesecake because water got through the first two layers of foil, but the last two layers did their job and protected the crust from getting soggy! It’s worth the peace of mind to add all those layers.

    The top view of a white chocolate raspberry cheesecake on a platter.

    Ingredient Tips

    There are a few substitutions and suggestions for ingredients that help this white chocolate raspberry cheesecake cook to perfection.

    • Use Full Fat: For the best consistency and richness in your cheesecake, use full-fat cream cheese and sour cream. Now is not the time to use reduced fat. Save that for your other recipes! You will love the difference it creates when seeing how velvety smooth it is.
    • Room Temperature Ingredients: To create that smooth, luscious filling, you will want all your ingredients (cream cheese, sour cream, eggs, etc.) at room temperature. If your ingredients are too cold, they can cause lumps. Take your ingredients out and let them sit for up to 2 hours.
    • Raspberry Jam: You can use raspberry jam for the raspberry filling if you would like to save some time. I prefer the homemade filling, but the jam will taste just fine!

    The side view of a slice of white chocolate raspberry cheesecake on a plate with a fork that cut a bite out.

    How to Store Leftover Cheesecake

    Lucky for you, cheesecake tastes better the next day, and this white chocolate raspberry cheesecake is no exception!

    • In the Refrigerator: Cover any leftover cheesecake with plastic wrap or place it in an airtight container. You can store it in the fridge for up to 5 days.

    More Delicious Cheesecake Recipes

    I can’t get enough of how versatile cheesecake can be. Sweet, tangy, fruity or just plain and it tastes good every single time! These cheesecake recipes knock it out of the park. Good luck choosing a favorite!

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    White Chocolate Raspberry Cheesecake

    Creamy, rich, and filled with flavor, this white chocolate raspberry cheesecake is a deliciously decadent dessert! Its marble swirl on top and graham cracker crust on the bottom will make you want to serve this dessert with every meal! 
    Course Dessert
    Cuisine American
    Keyword white chocolate raspberry cheesecake
    Prep Time 1 hour
    Cook Time 1 hour 30 minutes
    Chill 6 hours
    Total Time 8 hours 30 minutes
    Servings 12 People
    Calories 590kcal
    Author Alyssa Rivers

    Ingredients

    Crust

    • 1 ½ cup graham cracker crumbs about 12 crackers
    • ¼ cup sugar
    • ¼ cup butter melted
    • Pinch salt

    Raspberry Filling

    • 1 12- ounce package of frozen raspberries
    • ½ cup water
    • 1 teaspoon lemon juice
    • 1 tablespoon cornstarch
    • 2 tablespoons granulated sugar

    Cheesecake

    • 2 pounds cream cheese softened (4-8oz packages)
    • 8 ounces sour cream
    • ⅔ cup granulated sugar
    • 4 large eggs
    • 2 teaspoons Vanilla extract
    • 8 ounces high quality white chocolate melted and cooled

    Instructions

    Crust

    • Preheat the oven to 325. Prepare a 10-inch springform pan by spraying with cooking spray and set aside.
    • Mix graham cracker crumbs, sugar, and melted butter together. This should resemble damp sand.
    • Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
    • Bake for 10 minutes. Remove from the oven and allow to cool completely.

    Raspberry Filling

    • Add the frozen raspberries, water, lemon juice, cornstarch, and sugar to a small saucepan.
    • Heat over medium heat until it begins to boil and thicken. Remove from the heat and use a rubber spatula to press through a fine mesh strain to remove the seeds. Allow the sauce to cool to room temperature.

    Cheesecake

    • Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium/high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
    • Add sugar and sour cream and mix at medium/low speed until just combined. Scrape the bowl again and mix for ten more seconds.
    • Add eggs and beat on low speed until combined, about 30 seconds-1 minute. Scrape the bowl again.
    • Add vanilla and melted chocolate, beating until just combined. At this point, the batter should be smooth and fairly runny.
    • Using 18-inch heavy-duty aluminum foil, wrap the outside of your springform pan with four sheets of foil. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into your pan.
    • Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
    • Add half of the cheesecake batter to the springform pan and add 4-5 tablespoons of raspberry filling over the top. Carefully add the remaining cheesecake batter to the pan and top with 3-4 more tablespoons of raspberry filling. Use the back of a knife to swirl the raspberry into the cheesecake, leaving a nice marbled pattern on top.

    Bake

    • Using very hot water, add water to the baking sheet/ until there is about 1 ½ inch of water around the springform pan. Carefully move the pan to the oven with the cheesecake in the lower third to bake.
    • Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should still wobble in the center but won’t be liquid. If it seems very liquidy still, give it 15 more minutes and check it again.
    • Once the cheesecake is firm yet still wobbles, turn the oven off but leave the cheesecake in the oven for another hour or so so it can cool down as the oven cools down. Resist the temptation to open the oven during this time! Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
    • Once the oven and the cheesecake have cooled, remove from the oven and carefully remove the foil lining the pan. Chill in the fridge for at least 6 hours.
    • Before serving, run a knife around the edge of the pan to ensure an easy release when the springform is removed. Serve as is or with fresh raspberries and whipped cream.

    Nutrition

    Calories: 590kcal | Carbohydrates: 46g | Protein: 9g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 156mg | Sodium: 382mg | Potassium: 266mg | Fiber: 2g | Sugar: 36g | Vitamin A: 1346IU | Vitamin C: 8mg | Calcium: 156mg | Iron: 1mg
  • The Best Tomato Pie

    The Best Tomato Pie

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

    Filled with a mozzarella cheese mixture layered in between thick slices of summer tomatoes makes this the best tomato pie. There’s no better way to close out summer than making this delicious southern recipe.

    Tomato season is underway, and creating a dinner that is fresh with tomatoes is at the top of the list. Try this sausage tomato gnocchi, this yummy creamy tomato basil chicken, or this delicious creamy tomato Italian parmesan chicken for more tomato recipes!

    A tomato pie in a white pie pan with a slice taken out.

    The Best Tomato Pie Recipe

    Tomato pie is a summer staple and one we enjoy all the time. The basic ingredients in this simple and delicious recipe are mainly the same for all, but there are several different ways to prepare it. One this is for certain though, every end of summer should include this delicious recipe.

    Tomato pie is fresh and delicious and goes with just about anything. It’s a great way to use up all of those tomatoes that are exploding in the garden (anyone else trying to find all of the tomato recipes to use those up?!). Plus, it’s a fun twist on a pie. I love that it’s savory and used as the main dish for dinner. Trust me. You don’t want to miss this!

    Ingredients in Tomato Pie

    This savory pie is made of just a few basic ingredients, most of which you probably have on hand. The key is choosing super firm tomatoes! Use your fingertips to gently squeeze the tomatoes to test their firmness. Check out the recipe card at the bottom of the post for exact ingredient measurements.

    • 9-inch Pie Shell: You can use a store-bought pie shell if you’re looking to make this recipe quickly, or you can make a delicious one of your own like this pie crust.
    • Fresh Tomatoes: The firmer the tomatoes, the better. If the tomatoes are too soft, they’ll have way too much moisture, which will make your pie soggy.
    • Kosher Salt: This helps to drain any additional water.
    • Fresh Basil: Basil and tomato are a match made in heaven! I highly recommend using fresh basil leaves if you can.
    • Mozzarella Cheese: You can use pre-shredded mozzarella cheese for this recipe, but shredding it from a block makes it slightly softer, and it melts perfectly into the pie.
    • Mayonnaise: The mayo slightly holds this pie together and adds some delicious flavor. Try making your own with this recipe!
    • Seasonings: Salt, pepper, and garlic powder and the main spices for this recipe. However, you can easily add in some more such as paprika and chili powder if you like a spicier version.

    How to Make Tomato Pie

    This pie comes together easily, and it is a great lunch or dinner menu option. It’s fresh and has the classic flavors of basil and tomato, which no one will be able to resist!

    1. Prep: Preheat the oven to 350ºF and if making from scratch, prepare the pie dough.
    2. Slice and Coat: Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
    3. Combine: In a medium bowl ,combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
    4. Layer: Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.
    5. Finish Layering: Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.
    6. Bake: Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the edges of the crust turns a golden brown.
    3 pictures showing how to assemble the pie.

    Which Tomatoes are Best for Tomato Pie?

    The standard beefsteak or plum tomatoes work best for tomato pie because they’re not as juicy as tomatoes such as heirlooms. Make sure to choose tomatoes that are firm to touch and not soft. If you really want to use heirloom tomatoes, then you absolutely can! Just also make sure they’re super firm. If you choose tomatoes that are too soft, it will be hard to remove the water content, and your pie will turn out soggy.

    The top view of a tomato pie in a white pie pan.

    Can I use a Store-Bought Pie Crust?

    Yes! If you’re short on time or just don’t want to hassle with making a crust, then a store-bought crust will work just as well. There is one trick I always like to use, though, and that’s to double up the crust. Purchase a dough that comes with two shells and layer one right on top of the other in your pie dish. This makes for an extra thick crust.

    The side view of a tomato pie with a slice being taken out with a gold pie server.

    How to Store Leftover Tomato Pie

    Tomato pie leftovers are SO delicious. Plus, they keep for quite a few days so it makes a great lunch the next day too!

    • In the Refrigerator: Once your pie has cooled, then you can wrap it in plastic wrap and store it in your fridge. It will last about 4-5 days.
    • To Reheat: You can reheat your tomato pie in the microwave or even in the oven at 325 degrees for 5-10 minutes. We also don’t even mind eating a slice of it cold!

    A slice of tomato pie on a plate with a gold fork.

    What to Serve with Tomato Pie

    This pie is surprisingly filling, and since it’s a summer recipe it pairs perfectly with the most traditional side dishes. Check out a few of these other recipes that complement this dish and will have all of your family asking for more!

    • Preheat the oven to 350ºF and if making prepare the pie dough.

    • Slice the tomatoes to about 1/4-inch in thickness and arrange them in a single layer on a paper towel-lined baking sheet. Coat the tomatoes in salt and cover again with another layer of paper towels. Let sit for 10 minutes.
    • In a medium bowl combine the shredded cheese, mayonnaise, fresh basil, and spices together until mixed well. Set aside.
    • Place the 9-inch pie shell into your pie dish and arrange a single layer of sliced tomatoes on the bottom. Cover the tomatoes with half of the cheese mixture and repeat this step.

    • Layer the last of the tomato slices on top, overlapping is okay, and firmly press them into the pie. This helps the ingredients come together.

    • Place the pie into the oven and bake for 35 to 45 minutes, until the cheese begins to bubble and the crust turns a golden brown.

    Originally Posted on July 31, 2020
    Updated on August 22, 2022

    Serves: 10

    Serving1sliceCalories281kcal (14%)Carbohydrates15g (5%)Protein8g (16%)Fat22g (34%)Saturated Fat7g (35%)Polyunsaturated Fat6gMonounsaturated Fat6gTrans Fat0.02gCholesterol27mg (9%)Sodium375mg (16%)Potassium305mg (9%)Fiber2g (8%)Sugar3g (3%)Vitamin A1184IU (24%)Vitamin C15mg (18%)Calcium178mg (18%)Iron1mg (6%)

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

    Course Dinner

    Cuisine American, Southern

    Keyword tomato pie

  • Fresh Peach Salsa

    Fresh Peach Salsa

    Fresh peach salsa is sweet and savory and the best of both worlds! Vine ripe peaches combined with garden vegetables create a delicious salsa to enjoy with tortilla chips or on chicken or fish.

    There is nothing like fresh salsa in the summertime when fruits and vegetables are in season! I am always looking for yummy salsa recipes to use up my harvest. I love this easy blender salsa, and this slow cooker salsa, but our favorite is this sweet mango salsa!

    The top view of a bowl of peach salsa with tortilla chips.

    What Is Peach Salsa

    The freshness and flavor of peach salsa are so incredible, and you won’t be able to stop eating it. The best thing to happen to traditional salsa is the addition of peach. Fresh tomatoes, cilantro, onion, jalapeño, and red pepper compliment the peach perfectly, and it is love at first bite. Gobble it up with my fresh tortilla chips, and you will see that they are a match made in heaven!

    I love the combination of sweet and savory. This fresh peach salsa recipe is one of my favorites, but you have to try some of my other favorite sweet and savory recipes. This baked chicken, this crockpot chicken, and this easy grilled chicken are all so delicious!

    Peach Salsa Ingredients

    With just a few fresh ingredients, this peach salsa can be ready in minutes. All of these ingredients can be found in the produce section at the grocery store. But if you have a garden, fresh peach salsa is even easier.

    • Peaches: Fresh vine-ripened peaches are the BEST! If it is peach season, you’re all set!
    • Tomato: I like Roma or on the vine tomatoes, but use any tomato you like.
    • Red Bell Pepper: Red peppers are a sweet and crunchy texture that is perfect.
    • Red Onion: I love red onions in salsa!
    • Cilantro: Fresh cilantro in salsa is the perfect herb to compliment the flavors.
    • Jalapeño: Add just a little kick to the salsa. Feel free to leave it out if you prefer.
    • Lime: Fresh lime juice brings a brightness to the salsa.
    • Salt and Black Pepper: Season with salt and pepper to balance the flavors.

    How To Make Peach Salsa

    Making peach salsa is easy and is the perfect appetizer. It is simple to prepare and be enjoyed with so many dishes, but my favorite is on top of these easy shrimp tacos. Once you see how easy and delicious this salsa is, you’ll want it on everything!

    1. Dice: Dice all of the ingredients using a sharp knife or chopping appliance.
    2. Combine: In a medium sized bowl, combine the diced peaches, tomato, red bell pepper, red onion, cilantro and jalapeño.
    3. Add Lime Juice and Season to Taste: Add lime juice and salt and pepper to taste.
    4. Chill and Serve: Chilling is best to help all the flavors blend, but you can serve the salsa right away.
    3 pictures showing how to add chopped ingredients to a glass bowl, add the dressing and mix.

    Ways to Serve It

    I love how versatile this easy fresh peach salsa recipe is! There are so many ways to enjoy it. You can even add pineapple or strawberries to it! I can’t wait for you to make it, so here are some ideas for serving it.

    • Chips: Serve with your favorite tortilla chips. (I love a salty chip to make a sweet and salty crunch)
    • Meat: Use it to top grilled meats, such as chicken or pork.
    • Seafood: Use it to top seafood, such as cod, tilapia, salmon, or shrimp
    • Mexican Dishes: Use it to top tacos, burrito bowls, rice bowls, or quesadillas
    • Appetizer or Side Dish: This mango salsa also makes a great appetizer or side dish to a summer BBQ – just grab a spoon!

    A close up of the top of a bowl filled with peach salsa and tortilla chips.

    Storing Leftovers

    Peach salsa is best made ahead of time and refrigerated a few hours before serving. It allows the flavors to blend together. If you have leftovers, the salsa can be stored in an airtight container in the refrigerator for 5 to 7 days.

    A tortilla chips scooping out peach salsa.

    More Peach Recipes

    When it is peach season, my family can’t wait for me to make these recipes!  They get so excited when I have enough peaches to make delicious recipes.  Here are some great ones to give a try!

    Print

    Fresh Peach Salsa

    Fresh peach salsa is sweet and savory and the best of both worlds! Vine ripe peaches combined with garden vegetables create a delicious salsa to enjoy with tortilla chips or on chicken or fish.
    Course Appetizer, Dinner
    Cuisine American, Mexican
    Keyword easy, peach salsa, salsa
    Prep Time 10 minutes
    Total Time 10 minutes
    Servings 6
    Calories 48kcal
    Author Alyssa Rivers

    Ingredients

    • 2 ripe peaches, peeled and diced
    • 1 tomato, diced
    • 1/2 red bell pepper, diced
    • 1/2 red onion, diced
    • 1/4 cup cilantro, chopped
    • 1 jalapeno, seeded and diced
    • juice of one lime
    • salt and pepper to taste

    Instructions

    • Dice all of the ingredients using a sharp knife or chopping appliance.
    • In a medium-sized bowl, combine the diced peaches, tomato, red bell pepper, red onion, cilantro, and jalapeño.
    • Add lime juice and salt and pepper to taste.
    • Chilling is best to help all the flavors blend, but you can serve the salsa right away.

    Nutrition

    Calories: 48kcal | Carbohydrates: 11g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 13mg | Potassium: 230mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1072IU | Vitamin C: 32mg | Calcium: 11mg | Iron: 0.5mg
  • Chocolate Pound Cake

    Chocolate Pound Cake

    Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion!

    Chocolate desserts are made to eat anywhere, any time, and for any occasion! Try out some more of these delicious ones that are sure to be a hit at any party. The favorites in our family are this chocolate zucchini cake, this amazing death by chocolate cheesecake, or this to-die-for classic chocolate cake!

    A slice of chocolate pound cake with some raspberries next to it, on a plate.

    Chocolate Pound Cake Recipe

    A dessert that keeps me thinking about it for days after is my kind of dessert! And this chocolate pound cake is so delicious that your entire family will be asking for seconds! This chocolate pound cake is made in a bundt pan which gives it that unique shape. It looks stunning, and I actually love serving this at holiday parties because you can decorate it with simple touches of any season!

    This chocolate pound cake is not hard to make but it looks like you spent all day baking in the kitchen! Bundt cakes always look so stunning, and this one is no exception. It has a rich chocolate flavor and is a great recipe that you will want to keep on hand for any occasion!

    Ingredients in Chocolate Pound Cake

    This list of ingredients will surprise you! It’s very simple, and you probably already have most of the ingredients in your pantry! Check out the recipe card at the bottom of the post for all of the exact measurements.

    • Flour: I used all-purpose flour in this recipe.
    • Unsweetened Cocoa Powder: The cocoa powder adds in the chocolate flavor and the chocolate color!
    • Baking Powder: This helps the cake to rise and be soft.
    • Salt: The salt enhances all of the other ingredients in the recipe.
    • Butter: I use unsalted butter in this recipe.
    • Granulated Sugar: This provides a good balance and creates a sweet flavor!
    • Eggs: I always use large eggs when I am cooking. These will mix in better if you let them come down to room temperature before starting!
    • Buttermilk: You can buy this at the store or easily make it at home with this recipe.
    • Sour Cream: This adds moisture to the cake and helps make a soft texture.
    • Vanilla Extract: Add a splash of sweet vanilla flavor to this chocolate pound cake with this extract!

    Let’s Bake a Cake!

    This chocolate pound cake is rich and soft and melts in your mouth with every single bite. Topped with some powdered sugar and berries, this makes the absolute perfect dessert!

    1. Prep: Preheat the oven to 350℉. Grease a 10-inch bundt pan and dust with cocoa powder. Set aside.
    2. Whisk: In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt.
    3. Beat: In a separate bowl, beat the butter and sugar together on medium speed with an electric mixer until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
    4. Combine: Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
    5. Bake: Pour the cake batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
    6. Cool: Let the cake cool in the pan for 15-20 minutes before inverting it onto a cooling rack to finish cooling.
    7. Dust: Dust the chocolate pound cake with powdered sugar and some fresh berries before serving.
    4 pictures showing how to make the cake batter and add it to a bundt pan.

    Easy Tips

    If you have never baked a cake in a bundt pan, then don’t stress! I have all of the tips that you need to make this cake turn out perfect!

    • Prepare the Bundt Pan: The best pan spray to use for bundt cakes is one that is meant for baking and contains flour in it. This, plus the dusting of cocoa powder, will help ensure your bundt cake releases from the pan in one piece. 
    • Don’t Over-Fill the Pan: If your bundt pan is smaller than 10 cups, only fill it ⅔ of the way full. This will help avoid the bottom of the cake rising too much and spilling over the sides of the pan. 
    • Let it Cool: Resist the urge to remove the cake from the pan before it has cooled enough. It needs time to pull away from the pan. It doesn’t have to be completely cooled, but the bottom of the cake should feel only barely warm to the touch before you give the pan enough of a shake for it to come loose from the pan. 

    The side view of a chocolate pound cake on a cake stand with a slice being taken out.

    How to Store Leftovers

    If you are lucky enough to have a few extra slices of this cake leftover, then you will be glad to know that this stores well! It tastes just as good the next day. All you have to do is store your leftover cake in an airtight container (or covered tightly with plastic wrap) on your counter. It will store well for up to 5 days.

    The top view of a chocolate pound cake on a cake stand with a few pieces sliced.

    More Delicious Bundt Cake Recipes

    Once you see how easy pound cakes are to make then you will go crazy trying other ones! I have a few more recipes that you must try! There are so many flavors and toppings that you can add to them that you will have a hard time choosing what kind is your favorite.

    Print

    Chocolate Pound Cake

    Get ready to eat the best dessert that you will have all year long! This chocolate pound cake tastes as good as it looks, and it is the perfect dessert for any occasion! 
    Prep Time 15 minutes
    Cook Time 1 hour 10 minutes
    Baking Time 1 hour 10 minutes
    Total Time 1 hour 25 minutes
    Servings 12 People
    Calories 554kcal
    Author Alyssa Rivers

    Ingredients

    • 3 cups all purpose flour
    • ¾ cups unsweetened cocoa powder
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • 1 ½ cups unsalted butter softened
    • 2 ⅔ cups granulated sugar
    • 5 large eggs room temperature
    • 1 cup buttermilk
    • ¼ cup sour cream
    • 2 teaspoons vanilla extract

    Instructions

    • Preheat the oven to 350℉. Grease a 10-inch Bundt pan and dust with cocoa powder. Set aside.
    • In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
    • In a large bowl, beat the butter and sugar together on medium-high until light and fluffy, about 4-5 minutes. Add the eggs in one at a time, mixing until each is incorporated.
    • Alternate adding the flour mixture and buttermilk, starting and ending with flour. Add the sour cream and vanilla and mix until just combined.
    • Pour the batter into the prepared pan. Bake for 65-70 minutes, or until a toothpick comes out clean from the center. You may also check for doneness using a thermometer. It will be done baking when the internal temp reaches 210℉.
    • Let the cake cool in the pan for 15-20 minutes before inverting onto a cooling rack to finish cooling.
    • Dust with powdered sugar before serving.

    Nutrition

    Calories: 554kcal | Carbohydrates: 73g | Protein: 8g | Fat: 28g | Saturated Fat: 17g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 144mg | Sodium: 155mg | Potassium: 219mg | Fiber: 3g | Sugar: 46g | Vitamin A: 884IU | Vitamin C: 0.04mg | Calcium: 73mg | Iron: 3mg
  • My All-Time Favorite Grilled Cheese Sandwich

    My All-Time Favorite Grilled Cheese Sandwich

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

    You will never cook another grilled cheese sandwich again after you try this one! It’s deliciously cheesy on the inside, and once you sink your teeth into that crispy outside, it is absolute perfection!

    Who doesn’t love a delicious grilled cheese sandwich? And trust me when I say that this one is the best of the best. But what is a grilled cheese without some delicious tomato soup to dip it in? Try this tomato basil soup, this classic fire-roasted tomato soup, or this deliciously creamy slow cooker tomato basil parmesan soup. They pair perfectly with this grilled cheese!

    A grilled cheese sandwich on parchment paper, cut on the diagonal and pulled apart about an inch so that you can see the melted cheese inside.

    The BEST Grilled Cheese Sandwich Recipe

    You are about to be let in on THE best cooking secret of the year. Normally, i rate most grilled cheese sandwiches on the same level. After all, there isn’t too much that you can do to make them different… right? WRONG! This grilled cheese sandwich is not only toasted to perfection, but the flavor is to die for! It melts in your mouth and leaves you wanting to devour the whole entire thing.

    So what is it that makes it so delicious? It’s the mayo. Yep, you read that right. If you are still slapping some butter on the outside of your bread before you cook it, then you are missing out! This sandwich uses mayonnaise that has Italian seasoning, garlic powder, and a little bit of salt to make this literally the best grilled cheese sandwich that I have ever had!

    Ingredients In This Grilled Cheese Sandwich

    Lucky for you, this recipe only requires a few ingredients. Most of which you probably already have on hand! That’s what makes this sandwich a go-to for me (and my kids!) at least a couple of times a week! Check out the recipe card at the bottom of the post for exact measurements.

    • White Bread: This recipe called for 8 slices of bread so that you can make 4 sandwiches.
    • Cheddar Cheese: My favorite cheddar to use is Tillamook. You can also use American cheese, Monterey jack cheese, or mozzarella cheese!
    • Mayonnaise: You can use this from a store-bought jar, or you can make it at home using this easy recipe!
    • Garlic Powder: This is a MUST for this recipe. I mean, you can never have enough garlic, but it pairs so well with all of the other flavors!
    • Italian Seasoning: Trust me, you will want to make this from scratch using this recipe.
    • Coarse Salt: The salt enhances all of the other flavors and gives the sandwich a little bit of extra flavor.

    How to Make the PERFECT Grilled Cheese Sandwich

    My mouth is watering even just thinking about how delicious this sandwich is! You are never going to go back to any other way of making a grilled cheese sandwich after you try out this one!

    1. Combine: In a small bowl, combine the mayonnaise, garlic powder, Italian seasoning, and coarse salt. Stir all of the ingredients together until smooth.
    2. Preheat: Heat a griddle or large skillet over medium heat until warm.
    3. Add Mayo: Spread the mayonnaise mixture evenly on one side of each slice of bread. Then, place 4 of the slices of bread on the griddle or skillet with the mayonnaise side down.
    4. Top with Cheese: Top each piece of bread with the sliced cheddar cheese, followed by a second slice of bread with the mayonnaise side out.
    5. Cook: Heat the sandwich until the cheese melts and the outside of the bread is golden brown and toasted. This will take approximately 4-6 minutes.
    6. Flip and Cook: Carefully flip the sandwich over using a spatula and the help of your opposite hand to hold the sandwich together. Cook the opposite side until that piece of bread is also golden brown, approximately 4-6 minutes.
    3 pictures showing how to assemble the grilled cheese, add the mayo and place it on a pan on the stove.

    Cooking Tips

    You don’t want to mess up this grilled cheese sandwich by burning it or by undercooking it. It has to have that perfect golden brown outside edge to make it taste just right! Here are a couple of suggestions to help yours come out perfect every time.

    • Use Medium Heat: I know that it’s tempting to cook it at a higher heat to make the process go faster but don’t do it! The trick to grilled cheese is to not have the heat too high. Cooking it at medium heat helps to melt the cheese without toasting the bread too fast. It also helps to add a lid to cover the cooking sandwiches. This helps trap the heat and melt the cheese as well.
    • Fresh Slices of Cheese: I like to slice my cheese straight from the block rather than buying pre-sliced cheese. It melts more quickly and I think it tastes better too!

    A grilled cheese sandwich cut in half and being pulled apart.

    How to Store and Reheat Leftovers

    A grilled cheese sandwich tastes great the next day if you know just how to reheat it! (Hint: Don’t use the microwave!)

    • Storage: Once your grilled cheese has cooled then, you can place it in an airtight container and store it in your fridge. It will last about 2-3 days.
    • How to Reheat: When you are ready to reheat it, don’t use your microwave. It will be soggy, not crispy at all! Reheat your sandwich on the stove. Cook it on medium heat until your sandwich is warmed through.

    A stack of slices of grilled cheese sandwich.

    More Delicious Sandwich Recipes to Try!

    Sandwich recipes are some of the best. We use them for lunch, dinner and those on the go busy nights (especially when school starts). I’ve gathered up a few of the ones that I love the most so that you can make sandwiches until your heart is content! Switch them up and they will never get old!

    • In a small bowl, combine the mayonnaise, garlic powder, Italian seasoning, and coarse salt. Stir all of the ingredients together until smooth.

    • Heat a griddle or large skillet over medium heat until warm.

    • Spread the mayonnaise mixture evenly on one side of all 8 pieces of bread. Then, place 4 of the slices of bread on the griddle or skillet with the mayonnaise side down.

    • Top each piece of bread with the sliced cheddar cheese, followed by another piece of bread with the mayonnaise side out.

    • Heat the sandwich until the bread is a golden brown and toasted. This will take approximately 4-6 minutes.

    • Carefully flip the sandwich over using a spatula and the help of your opposite hand to hold the sandwich together. Cook the opposite side until that piece of bread is also golden brown, approximately 4-6 minutes.**NOTE** The trick to grilled cheese is to not have the heat too high. Cooking it at medium heat helps to melt the cheese without toasting the bread too fast. It also helps to add a lid to cover the cooking sandwiches. This helps trap the heat and melt the cheese as well.

    Serves: 4

    Serving1sandwichCalories334kcal (17%)Carbohydrates26g (9%)Protein9g (18%)Fat22g (34%)Saturated Fat6g (30%)Polyunsaturated Fat9gMonounsaturated Fat5gTrans Fat0.05gCholesterol25mg (8%)Sodium614mg (26%)Potassium86mg (2%)Fiber1g (4%)Sugar3g (3%)Vitamin A191IU (4%)Vitamin C0.02mgCalcium236mg (24%)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 lunch

    Cuisine American

    Keyword 10 minute, easy, grilled cheese sandwich

  • Classic Club Sandwich

    Classic Club Sandwich

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    There’s a reason why club sandwiches are so popular – you can’t go wrong with 3 pieces of toasty bread smothered in mayonnaise, mustard, and then layered with meat, cheese, and fresh greens! This classic club sandwich recipe is going to be your new lunch go-to.

    Skip the sub shop and try making your sandwiches from scratch! You NEED to try this amazing BLT, monte cristo, or corned beef sandwich for your next lunch!

    3 club sandwiches served on a plate with potato chips.

    Best-Ever Club Sandwich Recipe

    Like a BLT, the club sandwich is something you can find at just about any lunch spot. What makes it unique is the fact that it uses 3 slices of bread instead of 2! This allows it to hold even more delicious toppings for a meatier, heartier sandwich. Skip the takeout from your favorite sandwich shop for lunch this week and try making this recipe instead! It’s super inexpensive to throw together and tastes a million times better.

    I’m going to give you all the tips you need to craft the ultimate club sandwich. From the perfect bread to all of the fixings, you’re going to have a sandwich on your hands that your friends and family will be drooling over. Serve it up with these super easy air fryer potato chips for a lunch you won’t forget!

    Ingredients for the Perfect Club Sandwich

    These are the main components of a classic club. Feel free to mix and match toppings to your liking! All of the ratios I used can be found below in the recipe card.

    • Bread: I used white bread but wheat bread is a great option too! You just want to make sure you choose bread that’s flat since we’re laying 3 slices. If you’re feeling extra ambitious, try making homemade bread! After all, no sandwich is complete without the perfect shell.
    • Spread: My favorite spread for club sandwiches is a mix of mustard and mayo. It’s just so creamy and flavorful! See my tips section below for ways to switch this up!
    • Meat: The best part about club sandwiches is the variety of meats you add to it. I used sliced ham, turkey, and precooked bacon! You can add sliced chicken breast too if you’d like!
    • Cheese: I used sliced cheddar cheese for its sharp, cheesy flavor, but creamy cheeses like provolone and Havarti are great options as well.
    • Veggies: The veggie toppings I added are butter lettuce and sliced tomatoes! A couple more great options to try are onions and avocado slices.

    How to Make the Best Club Sandwich

    The key to a perfect club sandwich is using the freshest ingredients possible and knowing what to layer first! Follow these simple instructions for a club with flavor and texture that’s out of this world.

    1. Toast Bread: Toast all three slices of bread and allow them to cool before assembling the sandwich.
    2. Mix Mayo and Mustard: Add the mayonnaise and mustard into a small bowl and stir until combined.
    3. Add Spread: Evenly spread the mayonnaise/mustard mixture on one side of each piece of toast.
    4. First Layer: To assemble the sandwich, layer the ham, lettuce, and sliced bacon on top of the first piece of toast with spread side up.
    5. Add Bread: Next, take the second piece of toast and place the spread side down on top of the lettuce.
    6. Second Layer: Now, layer on the cheese, turkey, and tomato.
    7. Add Bread: Lastly, place the remaining toast on top of the tomato with the spread side down.
    8. Serve: Enjoy with chips and a pickle on the side!
    4-photo collage of sandwich being prepared.

    Tips and Variations

    One of the fun things about making sandwiches is being able to mix and match spreads, sauces, and toppings! Here are a couple of extra ways to customize and perfect your club sandwich. Talk about lunch envy!

    • Swap Your Spread: If you’re a lover of garlic like me, try adding garlic aioli to your sandwich instead! You can also add things like pesto, or swap out yellow mustard for Dijon mustard if you want a little kick.
    • Precooked Bacon: To prepare your sandwich in a snap, use precooked bacon!
    • Use Toothpicks: It’s helpful to use toothpicks before cutting your sandwich. Simply stick them through the sandwich to help secure the ingredients while cutting to the desired size.
    • Use a Serrated Knife: Using a serrated or bread knife to cut your club sandwich in half ensures evenly cut slices.
    • Butter Your Bread: A simple but delicious tip is to toast your bread on the stove with a thin layer of butter on each slice. This adds extra flavor and gives your bread the perfect crispiness!

    4 club sandwiches served alongside pickles and potato chips.

    How Long Do Club Sandwiches Last?

    I recommend eating your club sandwich as soon as possible for the best flavor. The longer it sits, your greens will wilt and the spread and tomato will make your bread soggy. In an airtight container, you can keep it in the fridge for a day or two tops.

    Front view of 2 club sandwiches filled with meat, cheese, and vegetables, held together by toothpicks.

    More Delicious Sandwich Recipes

    Sandwiches are a classic meal and so easy to prepare! They’re the perfect thing to take on the go or bring to a potluck because everyone loves them. These are a few more of my favorite recipes- I know you’ll love them as much as I do!

    • Toast all three slices of bread and allow them to cool before assembling the sandwich.

    • Add the mayonnaise and mustard into a small bowl and stir until combined.

    • Evenly spread the mayonnaise/mustard mixture on one side of each piece of toast.

    • To assemble the sandwich, layer the ham, lettuce, and sliced bacon on top of the first piece of toast with spread side up.

    • Next, take the second piece of toast and place the spread side down on top of the lettuce.

    • Now, layer on the cheese, turkey, and tomato.

    • Lastly, place the remaining toast on top of the tomato with the spread side down.

    • It is helpful to use toothpicks before cutting the sandwich. Simply stick them through the sandwich to help secure the ingredients while cutting to the desired size.

    • Enjoy with chips and a pickle on the side!

    Serves: 1

    Serving1sandwichCalories740kcal (37%)Carbohydrates43g (14%)Protein31g (62%)Fat49g (75%)Saturated Fat13g (65%)Polyunsaturated Fat17gMonounsaturated Fat15gTrans Fat0.1gCholesterol83mg (28%)Sodium1745mg (73%)Potassium456mg (13%)Fiber4g (16%)Sugar6g (7%)Vitamin A467IU (9%)Vitamin C4mg (5%)Calcium242mg (24%)Iron4mg (22%)

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

    Course lunch

    Cuisine American

    Keyword 10 minute

  • Mini Cherry Pies

    Mini Cherry Pies

    These mini cherry pies are perfect for any occasion! They have a flaky crust and a delightful cherry center that will definitely make you want to devour more than one!

    I love mini versions of food because they are easy to eat and are perfect for bringing to any gathering or get-together. You should try these mini cheesecakes, these perfect mini pumpkin pies, or these mini key lime pies!

    Mini cherry pies on a cooling rack.

    Mini Cherry Pies Recipe

    These mini pies are insanely delicious and not to mention they look so cute! They are miniature versions of the classic cherry pie that we all know and love… except these are much simpler to make! Because they use refrigerated pie crust dough, these are quick and easy, and… this recipe only uses 3 ingredients!

    My kids love recipes that they can make on their own, and this one is absolutely perfect for them! They love cutting out the pie crust with the cookie cutter and then filling them with some cherry pie filling. Trust me. This will be your go-to dessert that will definitely impress all of your guests.

    Ingredients in Mini Cherry Pies

    Will you even believe it when I tell you that these mini cherry pies only take THREE ingredients to make? Check out the recipe card at the bottom of the post for exact measurements.

    • Pie Crusts: Use pre-made, refrigerated pie crusts.
    • Cherry Pie Filling: You can make this from scratch using this recipe or you can buy some at the store!
    • Whipped Cream Topping: You will add a dollop of this on top of each of your [ies to make them complete!

    Let’s Make Some Mini Pies!

    When you only use three ingredients in a recipe, then you know it’s going to be simple to make! Whip these mini cherry pies up and show them off to all of your family and friends. They will go crazy over them!

    1. Prep: Preheat your oven to 350 degrees Fahrenheit. Then, spray 12 muffin cups with non-stick cooking spray.
    2. Roll and Cut: Roll out a single pie crust on a flat, lightly floured surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press a dough circle into the bottom of a muffin pan. Repeat with remaining dough to fill all 12 muffin tins.
    3. Fill and Bake: Fill each pie with about 1 Tablespoon of the cherry filling mixture. Bake for 25-30 minutes, or until the crust is lightly golden brown.
    4. Cool: Remove and let cool for at least 15 minutes on a wire rack. Then very carefully use a knife to loosen the edges of each of the mini cherry pies and gently lift each pie out. Top with whipped topping and enjoy!
    3 pictures showing how to cut the crust, put them into a muffin tin and add the cherry filling.

    What Size Cookie Cutter do I Need?

    In order to make these mini cherry pies fit perfectly into the muffin tin, you will need a 3 1/2-inch round biscuit cutter to cut the crusts. If you don’t have a cookie cutter that is this size, then you can use a large glass cup that is similar in size and use that to make your pie crusts!

    A mini cherry pie on a cooling rack that has a bite taken out of it.

    How to Store Leftovers

    If you have leftovers or you want to make these mini cherry pies ahead of time so that they are ready to go, then you can totally do that! They are just as delicious the next day.

    In the Refrigerator: Place your mini cherry pies in an airtight container and place them in your fridge. They will last about 2 days. When you are ready to eat them then,z top them with some whipped cream and enjoy!

    More Delicious Cherry Desserts

    Cherry is a classic flavor that you see being used all year long! It’s at Thanksgiving, the Fourth of July and really any large event because people LOVE it! Try out some more of my favorite cherry recipes and mix things up a little bit. Picking your favorite one will be the hardest part!

    Print

    Mini Cherry Pies

    These mini cherry pies are perfect for any occasion! They have a flaky crust and a delightful cherry center that will definitely make you want to devour more than one! 
    Course Dessert
    Cuisine American
    Keyword 3 ingredient dessert, mini cherry pies
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 12 Pies
    Calories 449kcal
    Author Alyssa Rivers

    Ingredients

    • 2 packages refrigerated pie crusts
    • 2 cans cherry pie filling 21 oz.
    • whipped topping

    Instructions

    • Pre-heat oven to 350F degrees. Spray 12 muffin cups with non-stick cooking spray.
    • Roll out a single pie crust on a flat surface. Using a round cookie cutter or small bowl, cut out circles of pie dough. Press dough circle into the bottom of a muffin tin. Repeat with remaining dough to fill all 12 muffin tins.
    • Fill each pie with about 1 Tablespoon of cherry pie filling. Bake for 25-30 minutes, or until the crust is lightly golden.
    • Remove and let cool for at least 15 minutes. Then very carefully use a knife to loosen the edges of each pie and gently lift each pie out. Top with whipped topping and enjoy!

    Notes

    Originally Posted on June 10, 2016

    Updated on August 19, 2022

    Nutrition

    Calories: 449kcal | Carbohydrates: 63g | Protein: 5g | Fat: 19g | Saturated Fat: 6g | Sodium: 318mg | Potassium: 175mg | Fiber: 2g | Vitamin A: 202IU | Vitamin C: 4mg | Calcium: 25mg | Iron: 2mg