Category: Uncategorized

  • Chocolate Crinkle Cookies

    Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone’s favorite holiday cookie!

    Chocolate is definitely my flavor of choice. If you love chocolate treats as I do, you will love these chocolate crinkle cookies. And you’ll definitely want to try some of my favorite chocolate recipes. This death by chocolate cheesecake is incredible and my chocolate pie is always requested at the holidays! And this fudge is an absolute must for sharing with friends and family.

    Chocolate Crinkle Cookies

    These incredible cookies remind me of a fudgy brownie. I just love the contrast between the dark chocolate cookies and the snowy white crust of powdered sugar on these chocolate crinkle cookies. The signature crinkle on top makes these cookies look like snow-capped mountains. A perfect dessert for a white winter holiday.

    Christmas time is the best time for delicious holiday treats, and these chocolate crinkle cookies are always a hit! I love bringing these cookies to Christmas parties or to a cookie exchange. Some of my other favorite cookies to bring to cookie exchanges are cream cheese snickerdoodles, Italian Christmas cookies, or these easy no-bake cookies. You will love them!

    Ingredients Needed For the Best Chocolate Cookie

    These easy chocolate crinkle cookies are deliciously sweet and easy to make! You will be very familiar with the ingredients and have most of them on hand. This cookie recipe is enhanced with browned butter. It gives it a more complex flavor and takes this recipe from good to great! They are so amazing! The flavor and chewy texture are out of this world.

    Cookies

    Butter: This recipe uses browned butter to enhance the chocolate flavor even further.Sugars: Granulated and brown sugar are used in this recipe. I love the combination of both!Cream Cheese: Gives the best texture! I can’t wait for you to take a bite!Egg: The egg binds the ingredients together.Vanilla Extract: Vanilla always enhances the flavor!Flour: All-purpose flour is used in this recipe.Cocoa powder: Unsweetened or dutch-processed cocoa work great in this recipe.Salt: Just a little bit of salt because it enhances the flavor.Baking Soda and Baking Powder: The combination of these creates the perfect spread and crinkle.

    Sugar Coating

    Granulated Sugar: This first layer of sweetness is the secret.Powdered Sugar: Gives it that snow-capped look!

    Chocolate Crinkle Cookie Recipe

    Grab your kiddos and make these fun chocolate crinkle cookies for the holidays or any time of year! It’s also a favorite because this recipe is easy to follow and comes together quickly. Brown butter is truly the secret ingredient. It makes this recipe shine because it brings a toffee note that compliments the chocolate flavor. Follow the instructions below for how to make these cookies.

    Cookies

    Brown the Butter: To brown the butter, heat in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly because it keeps the butter from burning. Cool the Butter: Once the butter smells nutty and turns a caramel color, then turn off the heat. This process will take about 7-9 minutes. Allow the browned butter to cool to room temperature before using. It is very important to let it cool.Preheat Oven: Preheat the oven to 350 degrees Fahrenheit then line a baking sheet with parchment paper.Mix the Egg, Sugar, and Cream Cheese: In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes. Add Browned Butter and Vanilla: Add the cooled brown butter and vanilla extract. Continue beating until light and fluffy for an additional 2 minutes.Combine Dry Ingredients: In another mixing bowl, sift together the flour, cocoa powder, baking soda, baking powder, and salt.Add Dry Ingredients to Wet Ingredients: Add the flour mixture to the wet ingredients then mix until just combined. Be careful not to overmix.Shape the Dough: Scoop the dough then roll it into a ball with your hands. Place the rolled balls aside until you’re ready to roll in sugar. No need to refrigerate the dough.

    Sugar Coating

    Roll the Dough in the Sugar Coatings: Add granulated and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on the prepared pan about 2 inches apart. Bake: Bake for 11-12 minutes. Cool and Enjoy: Remove the baking sheet from the oven. Allow the cookies to cool before removing them from the pan. Cool for 5-10 minutes and place them on the wire rack to cool completely.

    Tips For Making Chocolate Crinkle Cookies

    Making these cookies is easy, but there are a few things to keep in mind to get them perfect every time. The sugar coating is such a fun addition to this recipe. It also results in the proper cracking of the cookie. Follow my tips below to help make your baking a success!

    Cool the Butter: Make sure to allow the brown butter to cool before making the cookie dough. You don’t want to scramble the egg by mixing in the hot butter. This step is very important.Coating Tips: I like to shape all the dough into balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.Snow-Capped Cookies: Pack the powdered sugar generously. This creates a good layer of white powder after the cookies are baked. If you roll it too thin, the powdered sugar crust won’t be as prominent. You want that snow-capped look!Bake Dough at Room Temperature: The dough needs to be at room temperature. This is so that the dough spreads and cracks. The spreading creates gaps on top making a crinkled look. The refrigerated cold dough won’t spread.

    Storing Leftover Cookies

    These chocolate crinkle cookies are so fun and delicious that you’ll want to enjoy them all through the holiday season! If you have some leftovers, here’s how to keep leftovers tasting fresh and delicious for the rest of the week! You’re going to love having them around to take to parties.

    At Room Temperature: Store cooled cookies in an airtight container on your countertop for 3-5 days. They do not need to be refrigerated. Refrigeration is not recommended since it can make the sugar coating watery.In the Freezer: The dough can be frozen for later use. I like to make it a day or weeks ahead to prepare for the holidays. When you are ready to bake, remove the dough from the freezer. Allow the dough to thaw for 20 minutes. Roll into balls then roll them in the sugar coating. Bake according to the instructions on the recipe card.

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    Chocolate Crinkle Cookies

    Chocolate crinkle cookies are classic chocolate cookies with a decadent chewy texture. The crinkle top on these rich fudgy cookies has a sweet sugar coating making them everyone’s favorite holiday cookie! 
    Course Dessert
    Cuisine American
    Keyword chocolate cookies, chocolate crinkle cookies, chocolate crinkles
    Prep Time 25 minutes
    Cook Time 12 minutes
    Total Time 37 minutes
    Servings 18 cookies
    Calories 150kcal
    Author Alyssa Rivers

    Ingredients

    Cookies

    1/2 cup browned butter¼ cup granulated sugar½ cup brown sugar, lightly packed4 ounces cream cheese, room temperature 1 large egg, room temperature1 teaspoon vanilla extract1 cup flour½ cup cocoa powder½ teaspoon baking soda½ teaspoon baking powder¼ teaspoon kosher salt

    Sugar Coating

    2 tablespoon granulated sugar cup powdered sugar, sifted

    Instructions

    Cookies

    To make brown butter, heat unsalted butter in a light-colored saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning.
    Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7-9 minutes. Allow brown butter to cool to room temperature before using.
    Preheat the oven to 350 degrees Fahrenheit.
    In a large mixing bowl or a stand mixer bowl, add the egg, sugar, and cream cheese. Beat until light in color and creamy, about 2 minutes.
    Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
    In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt.
    Add the flour mixture to the wet ingredients and stir until incorporated.
    Use a medium cookie scoop to scoop the cookie dough. Roll the dough into a ball with your hands. Place the rolled balls aside until you’re ready to roll in sugar. The dough does not need to be refrigerated.

    Sugar Coating and Baking

    Add the granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheet about 2 inches apart.
    Bake the cookies for 11-12 minutes.
    Remove the baking sheet from the oven and place it on a wire rack to cool for 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.

    Notes

    Browned butter adds a delightful flavor to the cookies but it’s not for everyone. If you want to you can substitute it for regular room-temperature unsalted butter.

     

    Originally Posted on December 23, 2019

    Updated on December 26, 2022

    Nutrition

    Calories: 150kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 29mg | Sodium: 129mg | Potassium: 77mg | Fiber: 1g | Sugar: 13g | Vitamin A: 255IU | Calcium: 23mg | Iron: 1mg
  • Rotel Dip

    This amazing Rotel Dip is the easiest and most delectable dip for any occasion! Perfectly spiced hamburger, creamy cheese, and full flavored Rotel tomatoes combine in this quick appetizer that everyone will love.

    Everyone loves a fabulous dip, there’s just something about taking crackers, veggies, or chips and dipping them into something creamy, cheesy, and full of flavor. For more dips try this Insanely Delicious Hot Crab Dip, everyone’s favorite Loaded Creamy Ranch Dip, or this quick and easy 5 Minute Million Dollar Dip. 

    Rotel Dip Recipe

    This dip couldn’t be any easier or faster. When you need a fast dip with tons of flavor, this is the winner! Rotel is canned tomatoes with green chilies, which adds just a touch of spice.  I use taco seasoning to create more of that Mexican flare, but you can make this dish your own. It is SO creamy and delicious, I can’t stop myself from eating it! And the fact that it’s so easy to make means you can whip this up whenever you need to.

    Make this for your next party, I promise your guests will love it! I have made this so many times, and it seriously never gets old. There’s just something perfect about creamy cheese, warm spices, and a pop of flavor from fresh veggies. It’s even perfect on a charcuterie board or served with your homemade air fryer tortilla chips. Any way you serve it, I guarantee your guests are going to love it!

    Ingredients

    With only 4 ingredients this couldn’t be easier! All the ingredients can be found at your local grocery store. You can switch up this recipe in so many different ways, you are going to love all of the combinations! You can find the exact measurements below in the recipe card.

    Hamburger: I like to use lean ground beef.Taco Seasoning: I love my homemade Taco Seasoning, but you can also use store-bought.Rotel Tomatoes: This is diced canned tomatoes with green chilies. Do not drain the can, you want all of those juices!Velveeta Cheese: Velveeta is processed cheese. I know it’s not for everyone, which is why I have a substitution down below.

    How to Make Rotel Dip

    This dip is made all in the same pot, which is why it’s so easy to make and clean up. I’m in love with quick and easy crowd pleasing dishes! Done in no time and served warm, you’ll be the hero of appetizers.

    Crumble: In a medium-sized skillet gook the ground beef, crumbling as it cooks. Cook till no longer pink. Drain the excess grease.Add:  Add in the taco seasoning, tomatoes, and cheese. Stir till melted. Remember not to drain the tomatoes, you’ll want the juices to help keep it the right consistency.Serve: Pour dip into desired serving dish and serve warm.

    Crockpot Rotel Dip

    Rotel dip is simple to make in the slow cooker! I prefer this dip warm because as it cools it thickens. So even if you make it on the stovetop, serving it in a crock pot to keep warm during the party is such a great idea.

    Crockpot Rotel Dip: To make cheese dip in the Slow Cooker first brown, crumble and drain the meat in a pan on the stovetop. Add it to the slow cooker. Then add the rest of the ingredients and turn on low for 2-3 hours, until everything is melted and smooth. Serve immediately or keep warm in the slow cooker. It’s that simple!

    Tips and Variations for Rotel Cheese Dip

    I love this dip because it’s so versatile. You can vary it to your liking, and do so without adding tons of other ingredients. Here are some of the ways I’ve made this dip that I think you will love! You seriously can’t go wrong when making this dip because every way I’ve made it has been a hit!

    Alternative Proteins: I like to use ground turkey or chicken sometimes instead of ground beef. Spice it up with chorizo. Make it vegetarian by leaving out the meat, or using beans instead!Adding Flavors: For a bit more bite, add chopped onions and sauté them. Add minced garlic too. There are so many different ways to spice this dish up. Add dashes of your favorite hot sauce, or add some crushed red pepper or jarred jalapeños. I love adding either chipotle chili powder or a teaspoon of chipotle chilis in adobo sauce. Or salsa is a great way to switch things up!Tomatoes: You can sometimes find Rotel tomatoes in mild, medium, and hot. Use the heat level you and your family want. Do not drain the tomatoes. Add fresh tomatoes to garnish if you desire.Use Another Cheese: If you’d prefer not to use Velveeta, you can use 8 oz cream cheese cut up. If you use cream cheese add some sharp shredded cheese for extra flavor.Thin It Out: If you notice your dip is too thick (no one likes to break their chips in the dip). Thin it out with some milk a tablespoon at a time till it reaches the desired consistency.What to Serve Dip With: If you are looking for ideas, some of my favorite things to dip in Rotel dip are corn chips, pita chips, crackers, pretzels, breadsticks, and veggies!

    Storing Leftovers

    This Rotel dip is amazing because it makes great leftovers! You can store it in the fridge or freezer, and the reheat is so easy.

    In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to one week.In the Freezer: Store leftovers in an airtight container or Ziploc bag and freeze for up to two months.

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    Rotel Dip

    This amazing Rotel Dip is the easiest and most delectable dip for any occasion! Perfectly spiced hamburger, creamy cheese and full flavored Rotel tomatoes combine in this quick appetizer that everyone will love.
    Course Appetizer, Snack
    Cuisine American
    Keyword rotel dip, rotel dip recipe
    Prep Time 5 minutes
    Cook Time 15 minutes
    Total Time 20 minutes
    Servings 12 People
    Calories 141kcal
    Author Alyssa Rivers

    Ingredients

    1 pound lean ground beef2 Tablespoons Homemade Taco Seasoning10 ounce can Rotel tomatoes16 ounce Velveeta Cheese Processed Cheese, cubed

    Instructions

    In a medium sized skillet over medium high heat cook and crumble the ground beef until no longer pink. Drain excess grease.
    Add in the taco seasoning, Rotel tomatoes, and velveeta cheese. Stir until melted. Pour into desired serving dish and serve.

    Notes

    Originally Posted Dec 30, 2020

    Updated Dec 26, 2022

    Nutrition

    Calories: 141kcal | Carbohydrates: 6g | Protein: 16g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 39mg | Sodium: 659mg | Potassium: 317mg | Fiber: 1g | Sugar: 4g | Vitamin A: 607IU | Vitamin C: 3mg | Calcium: 223mg | Iron: 1mg
  • Horseradish Sauce

    This Horseradish Sauce is creamy and full of flavor. The horseradish is strong and spicy, and paired with sour cream and other unique flavors, this sauce takes any dish to the next level!

    I grew up as a meat and potatoes kind of girl. It was always one of my favoite meals. That’s probably why I love this horseradish sauce so much. It’s perfect on a juicy steak (try this easy air fryer steak recipe), on top of a prime rib, or with cube steaks!

    Horseradish Cream Sauce

    This horseradish sauce is so easy to make, there’s no reason not to have it along with your next steak dinner! Horseradish has a really nice spice to it, and paired with these other ingredients the flavor adds a whole new layer to whatever you put it on. I’ve made it when I’ve had guests over, and they all agreed that it was the game changer for the evening.

    I also love how you can put this sauce on so many different kinds of meat. I’ve tried it over a juicy tomahawk steak and it was amazing. It also goes great with a grilled steak or it can even dress up a skirt steak. Horseradish sauce it usually served over beef, but once you try it I think you’ll want to eat it on everything! This creamy horseradish sauce recipe is really great on chicken, a big prime rib roast, and then even a roast beef sandwich.

    Ingredients

    The quality of ingredients will really make the difference in this horseradish sauce. The best part about this sauce is it’s really simple ingredients that you probably already have! If you love spicy and sweet, you are going to really like this sauce. You can buy horseradish at your local grovery store. It is most likely in the condiment aisle or near the dips. You can find exact measurments below in the recipe card.

    Sour Cream: Sour cream is the perfect base for this sauce. It is tangy with a little sweetness, which helps cut down on the spicy flavors of the horseradish.Horseradish: You are looking for prepared horseradish, which is a paste usually in a jar. It has a few other ingredients like vinegar, but the main thing in it is horseradish. Crushed Garlic: I really like getting little bites of garlic in the sauce, so I like to use crushed garlic.Worcestershire Sauce: This sauce is the BEST thing to combine with horseradish. It is salty, savory, spicy, and sweet all at the same thing. It is amazing, you are going to love it!White Vinegar: This vinegar is going to help keep the sauce good for longer, but it also adds a depth of flavor that kind of reminds me of a pickle. It’s the perfect thing to brighten this sauce up.Kosher Salt: A high quality salt will make all the difference!Black Pepper: Freshly ground black pepper has more flavor and adds a little spice.

    Horseradish Sauce Recipe

    Once you have all of your ingredients together, this horseradish sauce comes together so quickly. You will want to let it sit in the fridge for a few hours to really let those flavors combine. Make sure that you plan ahead and make your sauce at least two hours before you plan on serving it!

    Add Ingredients: In a medium bowl, add the sour cream, horseradish, Worcestershire sauce, vinegar, and crushed garlic cloves.Whisk: Then whisk to combine until smooth.Stir: Stir in the salt and pepper.Chill: Then cover and refrigerate for at least 2 hours for the flavors to develop.Season: Season to taste with additional salt and pepper before serving. Then garnish with chopped chives.

    Additions and Substitutions

    You can really change up this horseradish sauce to fit your tastes! With just a few additions or substitutions you can make a whole new sauce. You are going to love making this sauce your own!

    Substitutions for Sour Cream: You can easily use a nice yogurt as a substitute for sour cream. I like to use a Greek yogurt, like the plain unsweetened kind.Make It Dairy Free: You can substitute the sour cream for a vegan mayonnaise or a vegan sour cream. I prefer the vegan sour cream over the mayo.Adding Flavors: You can add Dijon mustard, lemon juice, apple cider vinegar instead of white, and anything else you think would be yummy!

    Storing Leftovers

    Horseradish sauce just gets more flavorful the longer it sits. I love pulling it out of the fridge 5 days later and tasting all of the amazing flavors. Here is how you store your leftover horseradish sauce.

    In the Refrigerator: You can store your sauce in an airtight container in the fridge for up to 7 days.

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    Horseradish Sauce

    This Horseradish Sauce is creamy and full of flavor. The horseradish is strong and spicy, and paired with sour cream and other unique flavors, this sauce takes any dish to the next level!
    Course Sauce
    Cuisine American
    Keyword horseradish sauce, sauce
    Prep Time 5 minutes
    Cook Time 0 minutes
    Resting Time 2 hours
    Total Time 2 hours 5 minutes
    Servings 8
    Calories 47kcal
    Author Alyssa Rivers

    Ingredients

    3/4 cup sour cream2 tablespoons prepared horseradish, more for taste2 teaspoons garlic, crushed1 teaspoon Worcestershire sauce1/2 teaspoon white vinegar1/2 teaspoon kosher salt1/2 teaspoon freshly-ground black pepper

    Instructions

    In a medium bowl, add the sour cream, horseradish, Worcestershire sauce, vinegar, and crushed garlic cloves.
    Whisk to combine until smooth.
    Stir in the salt and pepper.
    Cover and refrigerate for at least 2 hours for the flavors to develop.
    Season to taste with additional salt and pepper before serving. Garnish with chopped chives.

    Nutrition

    Calories: 47kcal | Carbohydrates: 2g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 13mg | Sodium: 178mg | Potassium: 47mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 136IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 0.1mg
  • Pie Crust Cookies

    Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 

    We LOVE pie at our house and we have so many favorite flavors that we make year-round. I always use my Grandma’s pie crust recipe. My kids love this strawberry pie in the Springtime, and this chocolate pie for the holidays.

    What Are Pie Crust Cookies?

    No more throwing away the extra pie crust that you have left over! Simply roll the dough out and bake it into airy and tender cookies that melt in your mouth. The buttery flakey cookies are sprinkled with cinnamon and sugar. I also love to drizzle warm cookies with a sweet glaze. You won’t be able to stop eating them!

    Cookies are my love language! I could eat any cookie, any flavor, any time of day. Making cookies to share with my family and friends is one of my favorite things to do. I have some go-to recipes that never disappoint. Try my amazing cream cheese snickerdoodles, these easy no-bake cookies, or my classic chocolate chip cookies.

    Ingredients For Easy Cookies

    These simple pie crust cookies are the easiest cookies you will ever make! Four simple ingredients, that’s all it takes. All you need is the store-bought crust then you’re all set. You can definitely make your own pie crust from scratch, but using the scraps from leftover pie dough is a win-win! It makes a lot, so be prepared to eat them all. You will love how fast and easily these cookies come together.

    Pie Crust: Leftover pie crust makes this easy, but you can use any pie crust recipe if you make your own.Butter: Melted butter adds a more delicious buttery flavor.Sugar: Sugar to add sweetness because plain pie crust is pretty bland.Cinnamon: Cinnamon adds yummy flavor!

    Pie Crust Cookies Recipe

    Grab your kiddos and make these fun pie crust cookies for the holidays or any time of year! This recipe is easy to follow and comes together quickly. Follow my easy instructions below for how to make these cookies. They are so adorable and delicious!

    Preheat Oven and Prepare Baking Sheet: Preheat the oven to 350 degrees Fahrenheit. Prepare a baking sheet by lining it with parchment paper.Roll Out the Pie Crust: Lightly sprinkle flour on the counter then roll out the pie crust until it’s about ¼ inch thick.Cut Shapes: Cut shapes out of the dough using cookie cutters, but you can also use a knife to cut if needed. Place Cookies on the Prepared Pan: Place them on the prepared baking sheet. Repeat Steps: Continue to gather the leftover crust, roll it together into a ball, then roll it out onto a floured surface again to cut more shapes. Repeat this process until you have no dough left.Brush With Butter: Using a pastry brush, brush the melted butter across the top of the pie crust shapes. Sprinkle With Cinnamon and Sugar: In a small bowl mix together the sugar and cinnamon then sprinkle it evenly across the buttered shapes.Bake: Bake for 8-10 minutes, until cookies are a light golden brown. Bake time varies with the size of your cookies.

    How to Serve Pie Crust Cookies

    These darling little cookies are so versatile and can be enjoyed in many fun ways! I love to serve them in several ways. Here are some of my ideas for serving pie crust cookies. Everyone will love them!

    As a Topping: Top any dessert with pie crust cookies. On top of a pie, ice cream, or pudding would be delicious!Serve With a Sauce: Dip these cookies into a caramel or chocolate sauce. But watch out because you won’t be able to stop!Cut Into Any Shape: I love making these cookies for every party. Holidays, baby showers, the possibilities are endless. I also like to use letter cookie cutters to spell my kids’ names on top of their cakes!Spice Variations: You can spice them up any way you’d like. Cinnamon sugar is classic, but cardamom, ginger, nutmeg, or allspice are delicious additions.

    Storing Leftover Cookies

    These perfect little cookies are great to make ahead of time. They are easy to make but just as easy to store. I love making a big batch of these cookies because they are great for parties and make a lot. My kids love to help make fun shapes and your kids will too!

    At Room Temperature: Place the cooled cookies in an airtight container. Store at room temperature for up to three days. In the Freezer: Leftover pie crust cookies freeze very well! Place the cooled cookies in an airtight container. Store in the freezer for up to three months. 

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    Pie Crust Cookies

    Turn leftover pie crust into perfect buttery and flakey pie crust cookies. Roll and shape using fun cookie cutters then simply sprinkle with sweet cinnamon and sugar. 
    Course Dessert
    Keyword pie crust cookies
    Prep Time 20 minutes
    Cook Time 10 minutes
    Total Time 30 minutes
    Servings 15
    Calories 86kcal
    Author Alyssa Rivers

    Ingredients

    1 pie crust, of your choosing3 tablespoons butter, melted¼ cup sugar1 tablespoon cinnamon

    Instructions

    Preheat the oven to 350 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
    On a lightly floured surface, roll out the pie crust until it’s about ¼ inch thick.
    Cut shapes out of the dough using cookie cutters. You can also use a knife to cut if needed. 
    Place them on the prepared baking sheet.
    Continue to gather the leftover crust, roll it together into a ball, then roll it out onto a floured surface again to cut more shapes. You can repeat this process until you have no dough left.
    Using a basting brush, brush the melted butter across the top of the pie crust shapes.
    In a small bowl mix together the sugar and cinnamon. Sprinkle it evenly across the buttered shapes.
    Bake for 8-10 minutes, until cookies are a light golden brown. Bake time can vary with the size of your cookies.

    Notes

     

     

    Nutrition

    Serving: 2cookies | Calories: 86kcal | Carbohydrates: 9g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 6mg | Sodium: 64mg | Potassium: 14mg | Fiber: 1g | Sugar: 3g | Vitamin A: 72IU | Vitamin C: 0.02mg | Calcium: 8mg | Iron: 0.3mg
  • Brown Gravy

    This Brown Gravy is quick and easy with no drippings needed! It’s made with beef broth and bullion, giving it a rich deep flavor and it’s ready in under 10 minutes. It’s the perfect addition to any protein or on top of a mountain of mashed potatoes.

    I love meat and potatoes for dinner. I grew up in that part of the country where that was a common meal, and I really do just love it! This gravy goes so perfectly on top of juicy and tender pot roast, a pile of mashed potatoes, or meatloaf!

    Brown Gravy Recipe

    This brown gravy recipe will be your new favorite! This gravy is made with beef stock and thickened with a roux of butter and flour. I have a quick tip below in the tip box for making this recipe gluten free. This gravy is easier than my popular turkey gravy because you don’t need any pan drippings! This is so quick and easy to whip up, and it’s perfect over a Mississippi pork roast.

    I make this for Christmas dinner almost every year, and it goes great on everything! You are going to love it on top of your Thanksgiving turkey. One of the reasons I love this recipe so much is because it’s ready in under 10 minutes. It’s so fast and easy, and everyone always compliments the flavor. It’s even great over french fries and really any protein.

    Ingredients

    What I love about this brown gravy is that you don’t need to cook meat first! You don’t need any drippings, you can just use broth and bullion and it tastes just as good! I’ve whipped up this quick and easy homemade brown gravy a number of times and everyone always loves it. You can find the measurements below in the recipe card.

    Flour: Flour is what thickens the gravy. You will make a roux with butter to start the gravy.Butter: Butter is added to flour to make a roux. Roux helps to make the gravy soft, silky, and the right consistency.Beef Broth: Beef broth adds flavor and depth to the gravy. It also adds nutrients! You could add chicken broth or vegetable stock if you have that on hand. It will change the flavor but it will still be amazing!Beef Boullion: I used beef bouillon to enhance the beef flavor.Worcestershire Sauce: This sauce has great flavor and a lot of umami. It will really get your mouth watering and add so much flavor to the gravy.Garlic Powder: Garlic powder is a nice savory ingredient that will add flavor to the gravy.Onion Powder: Onion powder is sweet and savory and helps to bring out all the delicious flavors.Salt & Pepper: This is to taste, it will bring out the flavors in the gravy.

    How to Make Brown Gravy

    Brown gravy is a must-have recipe in the kitchen. It can liven up any dish and is perfect for your favorite meat and potato dinner. It’s ready in under 10 minutes and it really does add a depth of flavor to every dish. It is a great recipe to make with your kids too! My whole family is in love with this gravy, I know yours will love it too.

    Make Roux: Add the butter to a medium sized saucepan and heat over medium heat. Once the butter melts, add the flour. Whisk until the mixture thickens and forms a roux.Add Broth: Pour in the beef broth while continuing to whisk. Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference. Add Flavor: Add the beef bouillon, Worchestershire sauce, garlic powder, and onion powder. Whisk the ingredients together until combined.Simmer: While continuing to whisk, bring the mixture to a low boil then reduce the heat to a simmer. Allow the gravy to simmer for a few minutes until the mixture thickens.Season: Season with salt and pepper to taste.Enjoy: Serve warm and enjoy!

    Tips for Making Brown Gravy

    Making brown gravy is so easy, you will find yourself making it all the time. Here are a few tips that will help to take your homemade brown gravy to the next level!

    Make It Gluten-Free: If I ever have a gluten-free guest come over, I like to make this recipe but gluten-free so they can enjoy it too! The process is a little different. Instead of making a roux, you will just add all of the other ingredients (excluding the flour and butter) and bring it to a simmer. Take 1 Tbsp cornstarch and ½ C cold water and mix it together in a separate bowl. Mixing the cornstarch with water first will make sure there are no lumps in the gravy. Then add the corn starch slurry to the sauce and let it come up to a simmer again for 2-3 minutes. You will see the sauce start to thicken. Take it off the heat when it reaches your desired consistency.Using Different Broth: You can easily switch out the beef broth for a vegetable stock or chicken broth. It will change the flavor, but it will still be really yummy.Adding Other Flavors: You don’t have to stick to just Worcestershire sauce. You could also add Dijon mustard or even ketchup! This is your gravy so add any herbs, like sage or thyme, that you think will work!

    Storing Leftovers

    Brown gravy makes great leftovers. It is also so awesome to pour over your leftover dinner to make it taste fresh again! Here is how to store your leftover gravy.

    In the Refrigerator: You can store your leftover gravy in the fridge in an airtight container for up to a week.

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    Brown Gravy

    This Brown Gravy is quick and easy with no drippings needed! It’s made with beef broth and bullion, giving it a rich deep flavor and it’s ready in under 10 minutes. It’s the perfect addition to any protein or on top of a mountain of mashed potatoes.
    Course Dinner
    Cuisine American
    Keyword brown gravy
    Prep Time 5 minutes
    Cook Time 3 minutes
    Total Time 8 minutes
    Servings 8
    Calories 46kcal
    Author Alyssa Rivers

    Ingredients

    1/4 cup flour2 tablespoons butter2 cups beef broth 1 teaspoon beef bouillon, paste or powder1 teaspoon Worchestershire sauce½ teaspoon garlic powder1 teaspoon onion powdersalt & pepper to taste

    Instructions

    Add the butter to a medium sized saucepan and heat over medium heat. Once the butter melts, add the flour. Whisk until the mixture thickens and forms a roux.
    Pour in the beef broth while continuing to whisk.Add salt and pepper and let it simmer for a few more minutes until it thickens to your preference. 
    Add the beef bouillon, Worchestershire sauce, garlic powder, and onion powder. Whisk the ingredients together until combined.
    While continuing to whisk, bring the mixture to a low boil then reduce the heat to a simmer. Allow the gravy to simmer for a few minutes until the mixture thickens.
    Season with salt and pepper to taste.
    Serve warm and enjoy!

    Nutrition

    Calories: 46kcal | Carbohydrates: 3g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 258mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 0.1g | Vitamin A: 88IU | Vitamin C: 0.2mg | Calcium: 7mg | Iron: 0.3mg
  • Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!

    I love a delicious and savory breakfast dish! It kicks off the days and fills me right up! You must try this simple and easy Overnight Breakfast Casserole, this delicious Breakfast Casserole, or these classic Sunny Side Up Eggs!

    Ham and Cheese Quiche Recipe

    I absolutely love to make quiches. They are so easy to put together, and you can customize them with any fillings that you want. This one is especially delicious because you use classic ingredients like cheese and ham, which means… Even your kids will go crazy over it!

    This ham and cheese quiche is so simple and easy because you can use premade dough for the crust. So all you have to do is put it in the pan, whip up the filling, and let it bake! It’s a great recipe to make ahead of time too. Bake it with some cinnamon rolls and muffins, and you can have yourself a delicious brunch!

    Ingredients in Ham and Cheese Quiche

    The ingredients in this ham and cheese quiche are simple and easy; you probably already have most of them ready to go in your kitchen! Check out the recipe card at the bottom of the post for exact measurements.

    Pie Crust: You can just grab a store-bought pie crust and keep it in your fridge until you are ready to go! Eggs: I always use large eggs when I cook. Half and Half: You can easily make this at home with this recipe or use whole or 2 percent milk instead. Salt and Pepper: These will enhance all ingredients’ flavors. Onion Powder: This adds some delicious flavor without being overpowering. Cooked Ham: You can buy cubed, cooked ham at your local grocery store to save some time! Mexican Blend Cheese: I always like to shred my cheese from the block so that it melts into my quiche better. Green Onion: You can add this to the quiche mix or use it as a garnish on top.

    How to Make Ham and Cheese Quiche

    This easy quiche recipe only takes about 10 minutes of prep time. The rest of the time is spent cooking in the oven! It’s so easy and delicious; it’s a great meal for the entire family!

    Prep: Preheat oven to 350 degrees Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.Whisk: In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.Add Cheese: Whisk in 1 cup of shredded cheese.Assemble: To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of the pan.Pour: Pour the egg mixture over the chopped ham.Sprinkle and Garnish: Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.Bake: Carefully place the pie in the preheated oven. Bake for 45 minutes or until the ham and cheese quiche is cooked through.Let it Sit: Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!

    Tips and Tricks for Making the BEST Quiche

    I love this ham and cheese quiche, but you can easily make it even more than that by adding in veggies or different ingredients that you love!

    Variations: Feel free to add up to ½ cup of any fresh veggies you desire! I like mixing it up with diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc., to make this quiche extra tasty! Use Dry Ingredients: Make sure to dry all your filling ingredients. The ham should be nice and dry before adding it to the pie crust. Just pat it down with a paper towel. Homemade Pie Crust: If you want to make your crust from scratch, you totally can! Use this recipe, it’s my grandma’s, and it is perfect!

    How to Make it Ahead of Time

    This ham and cheese quiche is a great brunch recipe to make ahead of time! You can either store it in the fridge or your freezer, whichever works best!

    In the Refrigerator: Cook your quiche as directed and let it cool. Cover it with some foil or a lid, and you can store it in your fridge for 2-3 days. When you are ready to eat it, let it sit at room temperature for 15 minutes. Then, reheat it in the oven at 350 degrees Fahrenheit for about 15 minutes. In the Freezer: Once you have cooked your quiche, then you can let it cool. Store it in an airtight container in your freezer (label it with the date!) and it will last about 2-3 months. When you want to eat it, let it thaw in the fridge overnight. Then, cover it with some foil and bake it at 350 degrees for about 35 minutes.

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    Ham and Cheese Quiche

    Ham and Cheese Quiche is a classic combination that is sure to make this quiche a new family favorite! Easy to put together, this dish is perfect for brunch, breakfast, or even dinner!
    Course Breakfast
    Cuisine American, French
    Keyword breakfast quiche, Easy Quiche, Ham and Cheese Quiche
    Prep Time 10 minutes
    Cook Time 45 minutes
    Total Time 55 minutes
    Servings 8
    Calories 270kcal
    Author Alyssa Rivers

    Ingredients

    1 refrigerated pie crust6 large eggs3/4 cup half and half (any milk higher than 1% is best)1/4 teaspoon kosher salt1/4 teaspoon pepper1/4 teaspoon granulated onion powder1 1/4 cups cooked ham, cubed1 1/4 cups Mexican blend cheese, shredded2 tablespoons green onion, diced

    Instructions

    Preheat oven to 350° Fahrenheit. Roll out the pie crust and shape it into a 9-inch pie dish. Set aside.
    In a medium bowl, whisk together the eggs, milk, salt, pepper, and onion powder.
    Whisk in 1 cup of shredded cheese.
    To assemble the quiche, place the cubed ham on top of the pie crust to fill the bottom of pan.
    Pour the egg mixture over the chopped ham.
    Sprinkle the remaining ¼ cup shredded cheese over the egg mixture. Garnish with diced green onion.
    Carefully place the pie in the preheated oven. Bake for 45 minutes, or until the quiche is cooked through.
    Remove from the oven and allow the quiche to sit for 5 minutes before enjoying it!

    Notes

    Optional- Feel free to add up to ½ cup of any fresh veggies you desire! (diced bell pepper, chopped spinach, sliced mushrooms, chopped broccoli, etc.)

     

    Originally Posted on May 15, 2018

    Updated on December 20, 2022

    Nutrition

    Serving: 1slice | Calories: 270kcal | Carbohydrates: 12g | Protein: 14g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 537mg | Potassium: 172mg | Fiber: 1g | Sugar: 1g | Vitamin A: 414IU | Vitamin C: 5mg | Calcium: 167mg | Iron: 2mg

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  • Eggnog Cookies

    These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!

    Eggnog cookies are the perfect addition to your holiday cookie repertoire. You’ll have to try my traditional Italian Christmas cookiessnow kiss cookies, and of course my homemade Danish butter cookies, for sweet treats all season long.

    Eggnog Cookies Recipe

    When eggnog shows up on the grocery store shelves you know the holidays have arrived! Eggnog’s distinct taste and creaminess is delectable. I know some people don’t like eggnog but once they try one of these cookies they’ll be a believer. The eggnog flavor is very subtle and wonderfully balanced with the cinnamon and nutmeg. The cookies themselves are so soft and the glaze on top is divine! My thighs will be thankful that I gave some of these away, but geez it was a hard thing to do!

    Super easy to make, these cookies are delicious with a tender crumb and a soft and chewy center. The eggnog glaze gives the cookies that extra special look as well as another delicate kick of eggnog flavor. Even my husband who hates eggnog loved these cookies. The taste just screams Christmas. Grab a mug of peppermint hot chocolate, cozy up on the couch, and eat these to your heart’s content. You’ll thank me later.

    Eggnog Cookie Ingredients

    Eggnog is readily available from November through December and sometimes even into January. These cookies only use half a cup of eggnog so there will be plenty leftover to drink! You can even use the leftovers in these eggnog meltaways or glazed eggnog pound cake. So good!! Note: all measurements can be found below in the recipe card.

    Flour: All-purpose flour works great here! Make sure you measure out your flour to keep your cookies from turning out dry.Baking Powder: Makes your eggnog cookies rise properly in the oven.Nutmeg: A classic holiday spice!Cinnamon: Adds a nice complimentary taste to the nutmeg.White Sugar: Regular granulated sugar will give your cookies the perfect sweetness.Butter: You’ll want your butter to be softened but not melted. This way, it will mix into the cookie dough more easily.Eggnog: You can use light or full-fat eggnog.Vanilla: Adds a nice mellow flavor. Replace with eggnog extract for extra flavor.Egg Yolks: Yes you read that right, just the yolks.

    Eggnog Glaze

    Powdered Sugar: Sift your powdered sugar to reduce lumps.Eggnog: Add slowly to the powdered sugar to get the perfect smooth consistency.

    Let’s Make Eggnog Cookies!

    These eggnog cookies are so quick and easy to make! Adding eggnog drizzle and sprinkling them with a touch of nutmeg gives them that elegant look, besides a touch of extra flavor. These are going to be a new family favorite. If you haven’t figured out a dessert for Christmas dinner, these cookies are the perfect choice!

    Preheat Oven: Preheat your oven to 300 degrees.Mix Dry Ingredients: In a large bowl, combine the flour, baking powder, cinnamon, and nutmeg.  Set aside.Butter Mixture: Cream sugar and butter together in mixing bowl.Mix Wet Ingredients: Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.Combine: Add the flour mixture and beat at low speed until combined.  Do not over-mix.Add to Baking Sheet: Use a cookie scoop or spoon onto ungreased cookie sheet and sprinkle the cookies with nutmeg.Bake: Bake 15-18 minutes (mine took 17) until the edges are lightly brown.Prepare Glaze: While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.Add Glaze and Serve: Drizzle the glaze over your cookies and devour!

    Tips and Tricks

    Making cookies is pretty easy, but I know it can also be tricky to get them just right. Often it’s just a matter of making sure you do a few simple things to perfect them. Here are a few tips and tricks that have really helped me!

    The Cookie Sheet: One of the biggest mistakes when making cookies, is spraying the cookie sheet with non-stick cooking spray. Unless a recipe tells you specifically to grease a cookie sheet, don’t. The fat in the cookies will melt while the cookies cook and spread on their own. If you spray it they’ll spread too much and become flat and overbaked. Use parchment paper to line your baking tray, not only does it ensure your cookies won’t stick, it makes for easy cleanup.Measure: Measure your ingredients precisely. Getting too much or too little of an ingredient can alter the texture and taste. Especially when it comes to the fat or the flour. Spoon flour into a measuring cup and level with a table knife to get it just right. When it comes to the fat in cookies, whether it’s oil, shortening, or butter, follow the instructions. Melted, softened, or chilled will all affect the outcome of your cookies.Mix: Follow the recipe’s instructions when it comes to mixing. Cream the butter and sugar but don’t over-mix your cookie dough. This can cause too much air to form in the dough which will cause the eggnog cookies to collapse while they bake.

    Storing Leftover Eggnog Cookies

    I doubt you’ll have leftovers of these tasty eggnog cookies, but if you do, here’s how to keep them tasting fresh!

    In the Fridge: Store leftover cookies in an airtight container for 3-4 days. I recommend letting them come to room temperature before you serve them so they’re not hard.

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    Eggnog Cookies

    These eggnog cookies are soft, chewy, and beautifully flavored with hints of cinnamon and nutmeg. They are going to become fast favorites with their heavenly eggnog glaze!
    Course Dessert, Snack
    Cuisine American
    Keyword eggnog cookie recipe, eggnog cookies, eggnog cookies recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    Total Time 25 minutes
    Servings 24 cookies
    Calories 64kcal
    Author Alyssa Rivers

    Ingredients

    2 1/2 cups flour1 teaspoon baking powder2 teaspoon nutmeg1/2 teaspoon cinnamon1 1/4 cups white sugar1/2 cup butter softened1/2 cup eggnog1 teaspoon vanilla extract2 egg yolks

    Eggnog Glaze:

    1 ½ cup powdered sugar3 tablespoons eggnog

    Instructions

    Preheat your oven to 300 degrees.
    Combine the flour, baking powder, cinnamon and nutmeg.  Set aside.
    Cream sugar and butter together in mixing bowl.
    Add eggnog, vanilla, and egg yolks.  Beat at medium speed with a mixer until smooth.
    Add the flour mixture and beat at low speed until combined.  Do not over-mix.
    Spoon onto ungreased cookie sheet or parchment paper and sprinkle the cookies with nutmeg.
    Bake 15-18 minutes, mine took 17, until the edges are lightly brown.
    While the cookies are in the oven make the glaze by combining the powdered sugar with 3 tablespoons of eggnog.
    Drizzle the glaze over your cookies and devour!

    Notes

    Originally posted on November 30, 2012

    Updated on December 23, 2022

    Nutrition

    Calories: 64kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 36mg | Sodium: 55mg | Potassium: 32mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
  • Italian Charcuterie Board

    This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!

    Charcuterie boards are the perfect thing to make for any party or special day! It is full of hearty meats and cheeses that keep guests satisfied and the conversation flowing. I am in love with all of the different kinds of boards you can put together, like this adorable Halloween Hocus Pocus board, or this perfect for Christmas wreath-shaped charcuterie board. This simple charcuterie board is a great place to start if you are putting together your first one!

    Italian Charcuterie Board

    The first time I had a charcuterie board was at a nice restaurant and I didn’t even know how to pronounce it. I thought it was too fancy for me to make at home, and forgot all about it. Then I went to a friends party and there was a charcuterie board! It looked so cute and was full of things I couldn’t wait to dive into. I realized how easy they really were to make at home and have been hooked ever since! I’ve even gotten into veggie boards and dessert boards because honestly things just look so yummy on a board!

    This Italian charcuterie board definitely lives up to it’s name. It has a cute little Caprese salad on it, and plenty of cured meats and yummy cheeses. I’ve included all of the steps you need to get started, as well as some ideas of what fruits, nuts, meats, and cheeses to use! The great thing about charcuterie boards, though, is that you can really put whatever you want on it! So feel free to swap out any of the items below.

    Let’s Start with Caprese Salad

    What is a Caprese salad? Only the best salad ever! It’s just mozzarella, tomato, fresh basil, and balsamic glaze. It is seriously the best salad out there and the perfect way to start your Italian charcuterie board. You could do it front and center, or you can put it off to the side like I did. It was one of the things we ate first so I put it off to the side for that reason. I knew it would disappear fast!

    TomatoFresh Sliced MozzarellaFresh BasilBalsamic Glaze

    Adding Olives to Italian Charcuterie

    You know if it’s an Italian charcuterie board, you HAVE to have some olives on there! I like to get olives that are in jars rather than cans because the ones in the jars actually stay good longer. I prefer Kalamata and green olives, but you could choose whatever you like best. If you don’t like olives, artichokes are a great substitute!

    Kalamata OlivesGreen Olives

    Meats and Cheeses

    This is one of the most important elements on your Italian charcuterie board. You have to have some yummy cured meats and flavorful cheeses. Salami is a cured and aged sausage that has lots of seasoning to it, which means it’s full of flavor. I also love Prosciutto because it’s really fatty and cut really thinly. You could use coppa or ham! It’s a different taste and texture than the salami and it makes for a great mix of flavors. The cheese can be slices, cubes, or creamy. It’s great to have a salty option, like pecorino. It’s a hard cheese that has so much flavor! You could try any cheese you like, and then maybe pick up a cheese you’ve never tried before like burrata. You could also stick to the basics like parmesan or cheddar.

    Meats

    Black Pepper SalamiSpicy Calabrese Dry SalamiProsciutto di Parma

    Cheeses

    Pecorino RomanoGorgonzola Mountain

    Fruits and Nuts

    I like to call this the miscellaneous section! This is the part where you can really have fun with putting things on your Italian charcuterie board. I like to include nuts because I know my family will eat them. I also add crackers and crostini because they go great with cheese and meat. And then don’t forget to add some fresh and dried fruits! These are a nice break from all of the salty and savory items on your board. I love grapes, dried apricots, dried mangos, and raisins. You can really add whatever you want here because it’s your board!

    Fruits

    Dried ApricotsDried MangoGrapes

    Nuts and Crackers

    AlmondsVariety of CrackersCrostini

    Putting Your Italian Charcuterie Board Together

    Now it’s time to put everything on the board! This is the fun part because you really get to think about what would look nice together and how you want people to pick things up. I like to put things I know will definitely get eaten on the outside, and then people can work their way to the center. You will want to put things that can roll around in a bowl, like olives or loose grapes. Then you can even make a few salami roses to make your board look fancy. Just have fun with it, and as long as you like the things on the platter you will love eating it!

    Make Caprese: On a large charcuterie board place the Caprese along the side of the board. Drizzle with balsamic glaze.Add Bowls and Olives: Place your small bowls with the olives. Then arrange your meats on the board.Add Cheese and Fruit: Add in the cheese and dried fruit.Fill in Gaps: Fill the rest of the board in with crackers, and then nuts.

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    Italian Charcuterie Board

    This classic Italian Charcuterie board is the perfect blend of savory and sweet. Loaded with nuts, dried fruit, cured meats, and a Caprese salad, this charcuterie board is perfect for your next get-together!
    Course Appetizer
    Cuisine Italian American
    Keyword 15 minute, charcuterie board, Italian charcuterie board
    Prep Time 15 minutes
    Cook Time 0 minutes
    Total Time 15 minutes
    Servings 6 people
    Author Alyssa Rivers

    Ingredients

    Caprese:

    tomatoFresh Sliced Mozzarellafresh basil balsamic glaze

    Olives:

    Kalamata Olives Green Olives

    Meats:

    Black Pepper SalamiSpicy Calabrese Dry SalamiProsciutto di parma

    Cheese:

    Pecorino RomanoGorgonzola Mountain

    Fruits:

    Dried ApricotsDried MangoGrapes

    Nuts:

    AlmondsVariety of CrackersCrostini

    Instructions

    On a large charcuterie board place the caprese along the side of the board. Drizzle with balsamic glaze.
    Place your small bowls with the olives. Arrange your meats on the board.
    Add in the cheese and dried fruit.
    Fill the rest of the board in with crackers, and nuts.
  • Peppermint Hot Chocolate

    There’s nothing better than a cup of peppermint hot chocolate for the holidays! This peppermint hot chocolate is rich and creamy with the best minty flavor. Your family will love sipping on it all winter long!

    You really can’t go wrong with homemade hot chocolate for Christmastime. With these tasty recipes, you may even want to make it year-round! Try out this white hot chocolate, cookies and cream hot chocolate, or hot chocolate bombs next!

    Homemade Peppermint Hot Chocolate

    Isn’t it crazy that Christmas is only a few days away? There’s no better way to relax and unwind during the busy holiday season than with a big pot of homemade hot chocolate. Today’s recipe is rich and creamy hot chocolate infused with delicious minty flavor! It’s one of my family’s favorite recipes to make around Christmastime.

    Good news is, this peppermint hot chocolate takes less than 10 minutes to make. It’s a quick and easy treat that will warm you up from the inside out! Serve this hot chocolate up with some mini marshmallows, whipped cream, and crushed peppermints for a treat the whole family will love!

    Everything You’ll Need to Make It

    It only takes a handful of simple ingredients to whip up this peppermint hot chocolate! The best thing about homemade hot chocolate is that you can customize it however you’d like. See more variations and substitutes in the tips section below! Also, if you’re looking for exact measurements, they can all be found in the recipe card at the end of the post.

    Milk: Feel free to use 2%, whole, or half & half. Any milk works, but the higher the fat content, the creamier your hot chocolate will be.Cocoa Powder: Whatever you have on hand will work, but if you really want to make a good pot of hot chocolate, I recommend using a high-quality Dutch process cocoa powder.Granulated Sugar: Sweetens the peppermint hot chocolate. You can adjust to taste if you don’t want your hot chocolate to be too sweet.Crushed Candy Canes: These get melted into the hot chocolate for peppermint flavor. Crushed peppermint candies work too! You can also use a few drops of peppermint extract instead.Milk Chocolate Chips: Again, I recommend using high-quality baking chocolate for the best flavor. I always go for Ghirardelli! Vanilla Extract: Vanilla adds a little extra flavor to the hot chocolate and makes it taste better overall!

    How to Make Peppermint Hot Chocolate

    It’s so easy! This is something that even your littles can help out with. My kids love stirring in the milk chocolate chips and watching them melt into smooth, chocolatey goodness.

    Add Ingredients to Saucepan: In a medium saucepan over medium-high heat, combine the milk, cocoa powder, granulated sugar, and milk chocolate chips. Then whisk to combine.Whisk: As the mixture heats up, continue to whisk until the chocolate chips melt. Add in Candy Cane Pieces: Stir in the crushed candy canes. Heat for about 5 minutes and whisk until the candy canes melt. Continue to slowly heat until it reaches the desired temperature.Whisk in Vanilla: Remove from heat, and whisk in the vanilla. Serve and Enjoy: Serve immediately in your favorite mug, and top with your favorite hot chocolate toppings and more crushed candy cane!

    Tips and Variations

    Customizing your hot chocolate is part of the fun! Here are a few simple ways to switch up your tasty homemade hot cocoa.

    Use White Chocolate: Peppermint white hot chocolate is one of my favorite winter drinks. You can easily make this by omitting the cocoa powder and swapping out your chocolate chips for white chocolate candy melts instead!Use Dark Chocolate: If you want your hot chocolate to be richer and more indulgent, go for dark chocolate chips instead! Whenever I’m wanting something more chocolatey and less sweet, I always go for Ghirardelli 60% cacao chips.Make it Dairy-Free: Nut milk, soy milk, and lactose-free milk all work great in this peppermint hot chocolate recipe! To make it extra creamy, you can also add in a splash of dairy-free creamer or heavy cream! You can even find dairy-free whipped cream to use on top. This is a recipe that anyone can enjoy!Make it Spiked: For an adults-only version of this peppermint hot chocolate, try swapping out the crushed candy canes for a splash of peppermint Schnapps.

    How Long Does Homemade Hot Chocolate Last?

    Make too much hot chocolate? No worries! Here’s how you can keep it fresh and enjoy it throughout the week.

    In the Refrigerator: Store peppermint hot chocolate in an airtight container for 3-4 days. Reheat on the stove top or in the microwave as needed!

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    Peppermint Hot Chocolate

    There’s nothing better than a cup of peppermint hot chocolate for the holidays! This peppermint hot chocolate is rich and creamy with the best minty flavor. Your family will love sipping on it all winter long!
    Course Beverage
    Cuisine American
    Keyword 10 minute, peppermint hot chocolate
    Prep Time 5 minutes
    Cook Time 5 minutes
    Total Time 10 minutes
    Servings 4
    Calories 323kcal
    Author Alyssa Rivers

    Ingredients

    4 cups milk 2%, whole, half & half (any milk works, higher the fat makes it creamier)1/4 cup cocoa powder1/4 cup granulated sugar1/4 cup candy canes crushed or peppermint candies1/2 cup milk chocolate chips1 teaspoon vanilla extract

    Instructions

    In a medium saucepan over medium-high heat, combine the milk, cocoa powder, granulated sugar, and milk chocolate chips. Whisk to combine.
    As the mixture heats up, continue to whisk until the chocolate chips melt.
    Stir in the crushed candy canes. Heat for about 5 minutes and whisk until the candy canes melt. Continue to slowly heat until it reaches the desired temperature.
    Remove from heat, and whisk in the vanilla.
    Serve immediately, and top with your favorite hot chocolate toppings and more crushed candy cane!

    Nutrition

    Serving: 1cup | Calories: 323kcal | Carbohydrates: 42g | Protein: 10g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 33mg | Sodium: 109mg | Potassium: 449mg | Fiber: 3g | Sugar: 39g | Vitamin A: 446IU | Vitamin C: 0.1mg | Calcium: 333mg | Iron: 1mg
  • Best Ever German Oven Pancakes

    German Pancakes are a hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!

    We love a good classic breakfast at our house. Try this Breakfast Casserole,  these delicious Quick 45 Minute Cinnamon Rolls, or my Grandma’s Perfect Fluffy Pancakes for a breakfast the family won’t be able to get enough of!

    German Pancakes Recipe

    Breakfast is always a struggle at our house because mornings are always so busy! I love to surprise the kiddos with a delicious and hot breakfast at least once a week before school. That is why we love German pancakes at our house. They only take 5 minutes of prep with ingredients that you have on hand. This breakfast is totally doable, even for the busiest families!

    My kids love to watch things baking in the oven and this recipe is the best to watch! As the german pancakes bake in the oven, they get puffy and golden. Once we take them out, I love sprinkling them with some powdered sugar and topping them with some syrup and berries. But the best part about pancakes is that you can make them however you like!

    Are German Pancakes really from Germany?

    German Pancakes or Dutch Baby Pancakes are not German Pancakes the way they are prepared in Germany. The American “German Pancakes” are more like a popover, either entirely baked in the oven or started in a pan and finished in the oven.

    German Puff Pancakes Ingredients

    If you haven’t tried this classic breakfast, you need to make it. We absolutely love it at our house, and it is so fun and easy to make! It is sure to be a huge hit with family or guests!

    Flour: All-purpose flour is best for it to thicken.Eggs: This helps with the form and taste of the pancake.Milk: This helps make the batter creamy and smooth.Butter: Melt the butter before adding it to the batter.Sugar: The sugar sweetens the pancakes up!Salt: Just a pinch will help it rise.

    How to Make German Pancakes from Scratch?

    Make this German pancake recipe even easier by adding the batter to a blender for about 30 seconds. Start with blending the wet ingredients together first and then add the dry ingredients until they are smooth. Once the lumps are out, place the batter in the cast iron skillet.

    Whisk Together: Preheat oven to 450 degrees. In a medium-sized bowl, whisk the eggs, milk, melted butter, salt, and sugar. Add the flour and stir until incorporated, being careful not to overmix.Bake in a Skillet: Add one tablespoon of melted butter to the bottom of a 9 or 11-inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

    Tips and Tricks

    The best thing about baking German pancakes is watching them rise up and over the pan while baking in the oven. Getting that nice fluffy texture and high rise takes a few tips and tricks to make the perfect German pancakes.

    Eggs: Fresh eggs are best! Taking the time to whisk each egg individually will also help fluff up the pancake. This does take extra time but can be so worth it!Flour: For best results, use all-purpose flour to help with the rise and thickness of each pancake.Preheating the pan: Before adding the batter to the pan, it helps to melt butter ahead of time to help the pancake rise. The butter will help as a non-stick agent, which creates a taller rise and also keeps the pancake from sticking to the pan.Golden Brown Color: German pancakes are a little tricky to know whether they are done. As it is baking in the oven, the sides of the pancake will rise about 1 to 2 inches and even creep over the top of the skillet. Once the edges and top of the German pancake is nice and golden brown, you know to remove the pancake from the oven. The middle of the pancake will be a yellow egg color. Once the pancake is removed from the oven, in a short amount of time, the German oven pancake will fall a bit. This happens as it is cooling.

    Optional Toppings to Try

    Traditionally adding syrup or sprinkling powdered sugar are always popular choices. Once the German pancake is baked and ready to serve, add your favorite toppings and create a delicious breakfast everyone will love.

    Syrup: Buttermilk syrup or any berry syrup. Jam: Strawberry jam is my favorite!Fresh Berries: Raspberries, strawberries, and blueberries go together so well and balance out the sweet flavor of German pancakes.Powdered Sugar: Sprinkle some powdered sugar over the top!Chocolate Chips: Add the chocolate chips right on top of the pancake while it is warm.Cinnamon Sugar: A little more sweetness!Nutella: This adds a delicious, chocolatey taste!

    Print

    German Oven Pancake

    A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
    Course Breakfast
    Cuisine German
    Keyword german oven pancake, german pancakes
    Prep Time 5 minutes
    Cook Time 12 minutes
    Total Time 17 minutes
    Servings 4 People
    Calories 212kcal
    Author Alyssa Rivers

    Ingredients

    1/2 cup all purpose flour3 large eggs1/2 cup milk3 tablespoons melted butter divided1 tablespoon sugar1/4 teaspoon of salt

    Instructions

    Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
    Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

    Video

    Notes

    Updated on December 22, 2022

    Originally Posted on March 21, 2019

    Nutrition

    Calories: 212kcal | Carbohydrates: 17g | Protein: 7g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 149mg | Sodium: 138mg | Potassium: 103mg | Fiber: 1g | Sugar: 5g | Vitamin A: 490IU | Calcium: 55mg | Iron: 1mg