Wondering what the best cheeses for nachos are? This guide breaks it all down with pro tips, topping combos, and a free cheat sheet to keep the snack game strong.
Let’s get one thing straight: not all nachos are created equal. The best ones are cheese-covered platters of various flavors and textures that give you a little something in every single bite. Others… well, others are a pile of sad tortilla chips with a few lonely shreds of cheese clinging to life.
The secret to next-level nachos? It’s all in the cheese. The right cheese (or even better, a combo of cheeses) can take your nachos from basic to binge-worthy. So whether you’re loading up a pan for game day, happy hour, or “I forgot to make dinner” night, here’s the lowdown on the best cheeses for nachos. Melty, gooey, flavor-packed, and worth every bite, whether you are eating it for dinner or a snack.
And if you want to keep all this cheesy wisdom at your fingertips, I’ve even got a free printable cheat sheet at the end of this post!
These are your base layers, the foundation of the cheese mountain. You want that perfect stretch, that bubbly top, that hot cheesy lava flow (and NO american cheese). You can use pre-shredded cheese, or you can grate it yourself.
Monterey Jack Cheese – Super creamy, mild, and melts really well. Use it solo or mix it with sharper cheeses when you want a little more oomph.
Cheddar Cheese (Medium or Sharp) – Sharp cheddar brings the flavor; medium melts better. Pairs perfectly with classic beef nachos or anything loaded with spice.
Colby Jack – The best of both worlds: mellow flavor, smooth melt, crowd-friendly. Ideal for nacho nights when you’re feeding picky eaters and cheese snobs.
Oaxaca – The ultimate melty cheese with that iconic stretch. Think quesabirria-level cheese pulls on your nachos. Yes please.
flavor bombs (cheeses that bring the zing)
These cheeses don’t necessarily melt well, but they add BIG flavor. Sprinkle them on post-bake for salty, tangy, creamy toppings that cut through all the richness.
Cotija – Salty, crumbly, kind of like a Mexican Parmesan. Sprinkle on at the end for texture and a salty punch.
Queso Fresco – Light, fresh, and a little tangy. Best when paired with spicy toppings to cool things down. If you don’t have this on hand, consider using crumbled feta cheese as an easy sub.
Pepper Jack Cheese – Brings heat and melt—what a legend. Perfect for nachos that already have a little fire (or need it).
Manchego (young) – Nutty, bold, and semi-firm with a melt that’s subtle but satisfying. Adds a fancy touch to pulled pork or steak nachos.
Queso – There’s a time and place for a good cheese sauce. Usually that time is always, and that place is your face. Homemade queso beats the orange stuff in a jar every time. Drizzle it, dunk in it, or use it as your main cheese layer – there are no wrong answers here. It’s the ultimate homemade nacho sauce.
layer, layer, layer
This might be controversial, but I’m saying it anyway: nachos aren’t worth eating if the cheese is only on top. You need layers. Repeat after me:
Chip. Cheese. Topping. Repeat. Bake. Top again.
Bake your layers with the melt-friendly cheeses, then finish with the crumbly or fresh cheeses post-bake. When it comes to toppings that you can layer before baking, consider your favorites like ground beef or shredded pulled pork, jalapeños, refried beans or your favorite beans, red onion, etc.
Reserve your cold and fresh toppings for after baking! This includes scallions or green onions, black olives, sour cream, cilantro, tomatoes, and guacamole.
Serving tip: Nachos are always more photogenic when you serve them in a cast iron skillet or on a lined rimmed sheet pan! They are the one meal that can easily go from oven straight to the table. Have picky eaters? Make it a party with mini sheet pans for personal portions so everyone gets the perfect bite!
cheese & topping combos
Need some nacho inspiration? Try these flavor combos and thank me later:
Sharp cheddar + black beans + chipotle chicken + pickled red onions
And yes, these are just ideas. Your fridge probably already has something weird and wonderful waiting to become nacho greatness.
download my nacho cheese pairing cheat sheet!
Want to keep all this cheesy wisdom on hand? I’ve got a printable cheat sheet with my favorite cheese combos, tips for building the best nachos, and flavor pairings that work every time. Perfect for pinning to the fridge, sticking in a recipe binder, or texting to your bestie who still puts shredded cheese on cold chips and calls it nachos.
In summer, nachos are a killer way to use up grilled corn, zucchini, or leftover BBQ. In fall? Add roasted squash and a smoky chipotle cheese blend for a warm taste. Nachos are a year-round lifestyle.
our favorite nachos recipes
This is where I share my nacho creations—from classic combos to wild ones that totally work. Whether you’re here for the cheese pulls or the flavor bombs, these recipes are here to make your nacho nights next-level.
Loaded Nachos
Loaded Nachos are the burn-your-face-off snack you crave when you are in the mood for something spicy. With all your favorite toppings, these nachos are a fun addition to any party or to liven up a plain ol’ Saturday afternoon.
When I want the best nachos EVER, I reach for the carne asada nachos. With this carne asada, you get all the flavor without hours of work, along with plenty of cheese, veggies, avocado, hot sauce, and MORE.
Just look at that glorious, utterly gorgeous mess… A heaping helping of nachos is one of my (many) weaknesses. Probably due to those college nights after one too many vodka tonics on a mostly empty stomach because no one ever
Triple Layer Chipotle Chicken Queso Nachos with Fried Jalapeños
Triple Layer Chipotle Chicken Queso Nachos with Fried Jalapeños are the ultimate nachos to load up with at your football watch party for the big game. Whip up a batch and root for your favorite team!
Spicy, loaded hatch green chile mini chicken nachos are your favorite appetizer/snack turned into bite-sized deliciousness. Juicy chicken is cooked in hatch green chile salsa, then piled high on waffle fries with plenty of vegetables and a hatch salsa queso! The savory, subtle heat will absolutely blow your MIND.
Finally, if you find this guide to the best cheeses for nachos helpful, please be sure to leave a comment! I love to hear when you find something useful or have questions, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Banana Chocolate Chunk Muffins are soft, rich, and loaded with gooey chocolate chunks that melt in every bite. These are excellent for breakfast, snack time, or whenever you’re craving something a little sweet.
about this banana chocolate chunk muffins
Let’s be honest… you’ve got a few sad, spotty bananas hanging out on the counter right now, don’t you? It’s basically a universal experience at this point. We all buy them with the best intentions, and then bam – two days later, they’re halfway to banana bread.
So instead of watching them get browner (and judging yourself silently), turn those babies into something magical: these One-Bowl Banana Muffins. They’re rich with banana flavor, packed with melty chocolate, and stupid-easy to make. Like, no mixer, no fuss, no reason to panic when a snack craving hits.
We’re talking 30 minutes from start to finish. Yes, including cleanup. Yes, even if it’s a chaotic weekday morning.
Bonus points? They’re meal-prep friendly like these banana bread muffins. Bake a batch over the weekend, throw them in the freezer and you’ll have a grab-and-go breakfast or midday snack ready to enjoy all week long.
And if you’re the type who likes to play with your food (hi, same), go ahead and throw in your favorite extras—walnuts, a swirl of peanut butter, a little cinnamon flair. These muffins don’t judge.
ingredients
Ripe bananas. Use four bananas that are well-spotted and overripe for maximum natural sweetness and banana flavor. Mash them thoroughly for a smooth consistency.
Butter. Melted unsalted butter brings richness and ensures the muffins stay moist and tender. If you only have salted butter, omit the salt from this recipe.
Honey. Naturally sweetens the muffins while adding a subtle floral note. If you prefer, you can substitute with granulated sugar or maple syrup.
Eggs. Use large eggs and make sure to bring them to room temperature before using them in the recipe.
Vanilla extract. Just a teaspoon of homemade vanilla extract adds warmth and enhances the overall sweetness. Go for real vanilla for a superior flavor.
All-purpose flour. You can also use a gluten-free one-to-one substitute if you need a gluten-free option.
Baking soda. Just a teaspoon is all you need to give the muffins their lift and create a soft, airy texture.
Ground cinnamon.Infuses the muffins with a warm, subtle spice that complements the banana.
Salt. Fine kosher salt is ideal for baking recipes.
Dark Chocolate chunks or chocolate chips. Use dark, milk, or even white chocolate for bursts of melty goodness in every bite. Choose high-quality chocolate for the best flavor.
this recipe’s must-haves
You’ll need a 12-count muffin tin for this recipe. Paper liners or muffin liners are optional but highly recommended for easy cleanup for this banana muffin recipe.
Grab a large mixing bowl from a set of mixing bowls to combine your ingredients thoroughly. A wooden spoon or spatula will help you combine everything with ease.
Don’t forget measuring cups and measuring spoons to ensure precise ingredient portions. These tools will help your recipe turn out perfectly every time.
here’s how to make banana chocolate chunk muffins
Prep your oven and muffin tin
Preheat your oven to 350°F. Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.
Make the wet ingredients
Mash the bananas in a large mixing bowl until smooth. Stir in the melted butter, honey, eggs, and vanilla until combined.
Add the dry ingredients
Sprinkle the flour, baking soda, cinnamon, and salt over the wet mixture. Stir just until combined (don’t over mix!).
Fold in chocolate chunks
Gently fold the chocolate chunks into the batter, leaving some for sprinkling on top.
Fill and bake
Divide the batter evenly between the muffin cups. Sprinkle with remaining chocolate chunks for extra flair. Bake for 20-22 minutes, until a toothpick inserted in the center comes out clean.
Cool and enjoy
Allow the muffins to cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. Or just eat one warm because… you deserve it.
Go heavy on the bananas. The browner, squishier, and uglier, the better. Their natural sugars will make your muffins taste amazing.
Don’t overmix the batter. Mix just until everything is combined to avoid dense muffins.
Storage hack. These muffins stay soft for up to 2 days in an airtight container. Want to freeze them? Wrap individually, and they’ll last up to 3 months.
variations
Nutty kick. Add chopped walnuts or pecans for crunch and extra texture.
Mix-and-match chocolate. Use mini chips, milk chocolate, or peanut butter chips.
Extra flair. Stir in shredded coconut, flaxseeds, or even a ribbon of peanut butter.
Add Protein. Include a scoop of protein powder to the mix for a healthy boost. Protein bars have nothing on these homemade protein muffins.
These muffins are delicious on their own, but there are plenty of ways to take them to the next level. Warm them up and spread with butter for a simple yet satisfying treat, or enjoy them alongside your morning coffee, tea, or a frothy cappuccino for the perfect pairing.
If you’re in the mood for something heartier, serve them as part of a decadent brunch. Pair them with some California style eggs benedict to create a spread that’s sure to impress. Or, for a more savory option, stuff them with your favorite breakfast meats and cheeses for a delicious on-the-go breakfast sandwich.
more of our favorite breakfast recipes
These Banana Bread Muffins are the ultimate “I’ve got brown bananas and no time” solution—moist, flavorful, and freezer-friendly.
Bright and zippy, Lemon Poppy Seed Muffins bring a citrusy kick to your mornings without demanding much effort.
And if you really want to impress yourself, the Pumpkin Banana Bread with Nutella Swirl is a cozy-meets-decadent mashup that never lasts more than a day in my kitchen.
Finally, if you make this banana chocolate chunk muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
banana chocolate chunk muffins
These moist, fluffy Banana Chocolate Chunk Muffins are packed with sweet banana flavor and loaded with melty chocolate chunks in every bite. Perfect for breakfast, snacks, or dessert, these muffins are sure to become a family favorite.
If you think that lamb recipes seem intimidating, this BBQ rack of lamb recipe will change your grilling game for good. Tender, juicy, and packed with an herbaceous kick, it balances a garlicky marinade with subtle honey sweetness and a tang from apple cider vinegar.
about this BBQ rack of lamb
I want you to trust me when I tell you that you do not need to be a culinary wizard to nail a grilled rack of lamb. All it takes is an easy marinade, a hot grill, a trusty meat thermometer, and you are all set to make the best Rack of Lamb you have ever eaten!
Unmatched flavor comes from a lamb marinade that blends fresh herbs, olive oil, garlic, and a hint of honey, creating an unforgettable taste with every bite.
This recipe is your failproof go-to for a dish that wows, without much effort. Pair it with a bold red wine and a side of grilled veggies, and you’ve got yourself a dinner that feels downright fancy.
ingredients
rack of lamb (6–8 bones). Ask your butcher to French the bones for you for Frenched racks of lamb.
extra virgin olive oil. A rich base to help the flavors in the marinade stick to the lamb.
apple cider vinegar. Adds a tangy brightness to balance the richness of the lamb. Or your favorite vinegar.
garlic cloves. Brings a bold, aromatic flavor.
fresh mint. Adds a refreshing and slightly sweet herbal note.
fresh rosemary. A classic pairing with lamb, it adds woodsy, fragrant undertones.
honey. A touch of sweetness to complement the savory and tangy elements.
salt and black pepper. Kosher Salt seasons the lamb and enhances all the flavors, while black pepper adds subtle heat and earthy depth.
this recipe’s must-haves
For the best grilling experience, a wood pellet grill like a Traeger is highly recommended, although any quality grill will do the job.
To achieve that perfect smoky flavor, Traeger Grill Signature Pellets or a charcoal grill are ideal. Essential tools include a good pair of tongs and a reliable meat thermometer to ensure precise cooking.
Prep trays and cutting boards are crucial for easy serving—just make sure to use separate surfaces for raw and cooked food.
Finally, a sharp knife, preferably a butcher knife, is a must for smooth slicing when it’s time to serve.
here’s how to make a bbq rack of lamb
Prepare the Marinade
Whisk together the olive oil, apple cider vinegar, garlic, mint, rosemary, honey, salt, and black pepper in a small bowl.
Marinate the Lamb
Place the rack of lamb in a resealable plastic bag or shallow dish. Pour the marinade over the lamb, ensuring even coverage. Seal and refrigerate for at least 4 hours (or up to 8 hours for maximum flavor).
Get Your Grill Ready
Preheat your grill to 450°F. While the grill heats up, remove the lamb from the marinade, allowing any excess to drip off. Wrap the rib bones in aluminum foil to prevent burning.
Grill the Lamb
Sear the lamb over direct heat, meat side down, for about 4 minutes. Flip and sear the other side for an additional 4 minutes. Move the lamb to indirect heat, close the grill lid, and cook for another 10–15 minutes until the internal temperature reaches medium-rare (125°F to 130°F). Use a reliable meat thermometer to monitor the temperature. No one wants to lose those juicy, tender textures to overcooking!
Rest, Slice, Serve
Once off the grill, let the lamb rest for 5–10 minutes. This locks in all those juices. Slice the lamb into individual chops, and serve with your favorite sides.
tips and tricks
Marinate for Flavor: A 4-hour marinade is the minimum. If time allows, aim for 8 hours to maximize flavor penetration.
Protect the Bones: Wrapping the bones in foil prevents burning and keeps your presentation looking polished.
Master the Heat Zones: Use direct heat to sear the outside, creating a flavorful crust, then switch to indirect heat to cook the inside evenly.
Use a Thermometer: Trust the process. A quick tap with a thermometer ensures the lamb is cooked exactly how you like it.
variations
Herb Swaps: Out of rosemary or mint? Substitute with thyme, oregano, or Italian parsley for a fresh twist.
Citrusy Kick: Add lemon zest to the marinade for a brighter flavor profile.
Spicy Option: Toss in red pepper flakes or a splash of hot sauce for some heat.
No Grill? Sear the lamb in a hot skillet, then transfer to an oven preheated to 400°F until it reaches the right temperature.
can I use a different cut of lamb for this recipe?
A: Absolutely! While leg of lamb is the traditional choice for grilling, you can also try using lamb chops or even ground lamb for a different texture and flavor. Just be sure to adjust cooking times accordingly.
is it necessary to marinate the lamb beforehand?
A: Marinating helps infuse flavor into the meat and tenderize it, but if you’re short on time, you can skip this step. However, we recommend marinating for at least an hour for best results.
can I grill lamb using indirect heat?
A: Yes, you can absolutely use indirect heat when grilling lamb. This method is great for larger cuts of meat that require longer cooking times. Place your lamb on the cooler side of the grill and cook it with the lid closed until it reaches your desired doneness. Be sure to check internal temperatures with a meat thermometer to ensure proper cooking.
Need some inspiration for a beefy night? Check out my meat recipes page!
If you have leftover lamb, don’t let it go to waste! Turn it into something delicious by whipping up some Greek Gyro Lamb Tacos for a fresh, flavorful twist. These pairings and recipes are sure to make your meal unforgettable.
how to store
Store. Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat. Warm up in the oven at 300°F or in a skillet on low heat to maintain those juicy, tender flavors. Avoid microwaving to prevent drying out.
Freeze. Wrap the lamb tightly in plastic wrap and foil, then freeze for up to 2 months.
Thaw. Place frozen lamb in the fridge overnight to thaw before reheating.
more of our favorite BBQ recipes
These BBQ Apple Cider Ribs are tender, fall-off-the-bone ribs, slathered in a smoky BBQ sauce that’s spiked with apple cider for a tangy-sweet kick that screams summer grilling season.
A Grilled Full Chicken is butterflied and grilled to juicy perfection, with crispy skin and a savory marinade that packs flavor into every bite.
Finally, if you make this rack of lamb recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
bbq rack of lamb
Fire up the grill! This herbaceous, garlicky BBQ Rack of Lamb recipe is perfect for dinner parties or date nights.
In a medium bowl, whisk together extra virgin olive oil, apple cider vinegar, garlic, mint, rosemary, honey, salt and pepper.
Add lamb to a resealable plastic zip-top bag. Pour in the marinade and seal. Turn the lamb in the marinade a few times.
Place in the refrigerator. Marinate for at least 4 hours and up to 8 hours.
Preheat grill to 450˚F.
Remove lamb from marinade, shaking off any excess. Wrap the bones in foil to avoid burning.
Place lamb over direct heat, mostly meat side down. Cook for 4 minutes. Flip and cook for another 4 minutes. Move the lamb rack to indirect heat and close the grill.
Cook for another 10 to 15 minutes, until the center reaches medium rare in temperature (about 125˚F to 130˚F). Let rest for 5 to 10 minutes before slicing and serving with your favorite side dishes.
An easy and delicious lamb marinade is the secret to turning a simple meal into an unforgettable dining experience. No matter if you’re making lamb chops, a rack of lamb, or a leg of lamb, this easy marinade brings bold flavors that enhance the natural richness of the meat.
about this lamb marinade
This is my favorite lamb chops marinade to use for holidays like Easter or even a casual summer BBQ. This recipe complements your lamb without overpowering its unique taste. The mix of olive oil, apple cider vinegar, fresh herbs, garlic, and honey creates the best balance of richness, acidity, and sweetness.
It works just as beautifully for tender lamb chops as it does for a whole rack of lamb. With just a handful of ingredients and some marinating time, you’re on your way to a meal that is perfect to eat alongside a fresh salad, roasted vegetables, or fluffy couscous.
ingredients
Olive oil. I love extra virgin olive oil for this recipe as it gives it a smooth and rich flavor as the base of the marinade, helping all the flavors infuse deeply into the lamb.
Vinegar. I usedapple cider vinegar as it adds bright acidity to tenderize the meat and balances the richness of the oil. You can use whichever vinegar you have on hand but it may change the flavor profile a bit.
Garlic. The more the merrier for me! Minced fresh garlic brings a warm, savory depth to the marinade.
Fresh Mint. Chopped mint provides a refreshing, vibrant flavor that complements the lamb beautifully.
Rosemary. I love fresh rosemary, but dried would work as well. Rosemary adds fragrant depth and enhances the lamb’s natural flavors. If you are using dried rosemary, use half of the amount listed in the recipe list below.
Honey. It gives this marinade just a touch of sweetness to balance and create a subtle glaze when cooked.
Salt. Kosher salt boosts the flavors and ensures the seasoning penetrates the meat.
Black pepper. A sprinkle of freshly ground pepper gives the marinade a gentle spicy kick.
Your preferred cut of lamb. This marinade works wonderfully with lamb chops, bbq rack of lamb, or a leg of lamb, ideal for 1 1/2 to 2 lbs of meat.
this recipe’s must-haves
To start your marinade, you’ll need a medium mixing bowl to whisk the marinade ingredients together.
Use resealable ziplock bags to ensure your lamb is fully coated as it marinates. It also helps that it keeps everything mess free.
A good whisk is essential for combining the ingredients evenly and reaching your desired texture.
here’s how to make this lamb marinade
Whisk the Ingredients
Grab a medium mixing bowl and combine the olive oil, apple cider vinegar, minced garlic, mint, rosemary, honey, salt, and black pepper. Whisk until the ingredients are fully incorporated.
Marinate the Lamb
Place your lamb in a resealable zip-top bag. Pour the marinade over the lamb, seal the bag, and turn the lamb several times to coat it completely.
Refrigerate
Pop the bag into the fridge and allow the lamb to marinate for 4 to 8 hours. This gives the mixture time to tenderize the meat and allows the herbs and spices to infuse their flavors.
Cook
When you’re ready, remove the lamb from the marinade and cook it to your preferred doneness. Grill, roast, or pan-sear based on your selected cut of lamb.
Discard the Marinade
Be sure to discard any leftover marinade, as it’s been in contact with raw meat.
tips and tricks
Use Fresh Herbs. Fresh mint and rosemary bring a bright, vibrant flavor that dried versions just can’t compete with.
Prep Ahead. Whisk together the marinade ingredients a day in advance, but wait until the day of to combine it with the lamb.
Room Temperature Lamb. Before cooking, remove the lamb from the refrigerator and allow it to sit at room temperature for about 30 minutes. This ensures even cooking.
variations
Citrus Twist: For a refreshing citrusy twist, swap apple cider vinegar with freshly squeezed lemon juice or orange juice. The bright, zesty flavors add a vibrant kick and work well in salads, marinades, or dressings.
Add Heat: If you’re craving some heat, try adding a pinch of crushed red pepper flakes or a teaspoon of harissa. These simple additions will bring a warm, spicy edge to your dish without overpowering the other flavors.
Use a Different Vinegar: For a richer, tangier flavor profile, replace apple cider vinegar with balsamic vinegar. Its deep, slightly sweet notes elevate any recipe, making it a great choice for dressings, glazes, or roasted vegetables.
can I use a different type of meat for this marinade?
Absolutely! This marinade works well with other types of red meat like beef or venison. You can also try it with chicken or pork for a lighter option.
can I freeze the lamb with the marinade?
Yes, you can freeze lamb with the marinade for up to 3 months. Make sure to thaw it in the refrigerator before cooking. This is a great way to meal prep and have flavorful marinated lamb ready to go for future meals.
If you need dinner ideas, you can check out my main dish recipes page!
how to use this lamb marinade
Choose your favorite lamb cut—lamb chops, leg of lamb, rack of lamb, or lamb steaks—all pair beautifully with this all-purpose marinade. If it’s lamb, it’s a perfect match.
This marinade is ideal for cuts weighing between 1 ½ to 2 pounds, but you can easily adjust the recipe if you’re preparing a larger or smaller portion. To marinate, use a zip-top bag or a shallow dish, making sure the lamb is evenly coated to soak up all the delicious flavors.
For the best results, marinate the lamb in the refrigerator for 4 to 8 hours. This gives the vinegar time to tenderize the meat while the herbs infuse it with rich, bold flavors.
Once the marinating is complete, cook the lamb using your preferred method – grilling, roasting, or pan-searing, depending on the cut.
A quick tip: don’t reuse the marinade after removing the lamb. It has served its purpose, so toss it and get ready to enjoy the best flavored lamb!
how to store
Refrigerate: If you plan on using the marinated lamb within a day or two, store the marinade in an airtight container and place it in the refrigerator. Make sure to use the marinade within 24 hours for optimal freshness.
Freeze: If you’re not planning on using the marinated lamb right away, you can also freeze the marinade for later use. Simply pour the marinade into an ice cube tray and freeze it. Once frozen, transfer the cubes into a freezer bag and label it with the date. The marinade can be stored in the freezer for up to three months.
For a bold and smoky twist, check out the Ancho Chili Rubbed Leg of Lamb. With its deep flavors and tender texture, this dish is sure to impress any crowd.
Lastly, for something truly unique, don’t miss the Chipotle Coffee Crusted Rack of Lamb. This recipe brings together the rich flavors of coffee and the smoky heat of chipotle for an unforgettable dining experience.
Finally, if you make this lamb marinade recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
lamb marinade
A flavorful blend designed to enhance lamb's natural taste, combining herbs, spices, and seasonings for a tender and aromatic dish.
Shake up your Easter brunch with these easy Easter cocktail recipes! From fruity mimosas to herb-packed gin drinks, these spring cocktails are fresh, festive, and perfect for gatherings throughout the season.
Spring has officially sprung, the tulips are starting to open, and my inbox is already full of brunch invites and “what are you bringing?” texts. Whether you’re hosting the Easter brunch of the century or just showing up for the deviled eggs (that’s my vibe!), there’s one thing that will always earn you a seat at the grown-up table: a tasty spring cocktail.
Between the pastel eggs and chocolate bunnies, it’s easy to forget that Easter is basically the ultimate brunch holiday. And what’s brunch without a little booze? So I’ve pulled together a fresh batch of Easter cocktail recipes that are almost too pretty to drink.
These are the kind of cocktails that will earn a seat at your brunch or happy hour table throughout the spring season. Fresh fruit, bubbles, and herbs flow freely throughout this cocktail list so there’s a little something for everyone.
easter cocktail recipes
Strawberry Mimosa
A strawberry mimosa is the simplest take on the traditional orange mimosa, with an added burst of fruity goodness! You can use fresh or frozen strawberries to make the simple strawberry orange mixture.
An easy Lillet Spritz only requires a few ingredients, making it a bubbly and bright addition to your happy hour. Use either Lillet Blanc or Lillet Rosé for this recipe. We also included a fruit variation to customize the recipe however you want!
A refreshing Strawberry Gin Smash cocktail is just the summery drink to celebrate with! It is a delightful blend of juicy strawberries, floral gin, and a splash of citrus to create a tantalizing and vibrant drink. Perfectly balanced and bursting with flavor, this cocktail is a fruity twist on a classic favorite.
A simple yet luxurious cocktail combining gin, lemon juice and honey syrup, the Bee’s Knees is made for any occasion from summer parties to cozy evenings. This approachable, balanced drink converts even gin skeptics with its golden, sweet-tart magic.
A fresh blueberry margarita is not only refreshing and delicious, but incredibly easy to make! Made with fresh blueberries and tart lime juice, this is just the drink to enjoy on the patio in the sunshine. Plus they are easy to make in a big batch for a party!
A Limoncello Spritz is delicious, easy, and refreshing! With just three ingredients, you can craft this classic Italian cocktail for a sunny day spent on the patio. It’s a hit for any gathering and can easily be made to serve a crowd.
This Strawberry Mint Vodka Gimlet is a spin on a classic you definitely need to know! Fresh ingredients and vodka make this cocktail all the summer happy hour goals. You can even make it sugar-free by skipping the simple syrup if you choose!
Bright, flavorful, and oh-so-refreshing, this Blueberry Mojito is the ultimate cocktail for spring and summer gatherings. With its gorgeous purple-blue hue and sweet-tart flavor, this twist on the classic mojito is impossible to resist.
Lavender Lemonade Cocktail is a refreshing and floral sipper that’s ideal to cool off with. Using homemade lavender simple syrup, this is the perfect party drink for all your upcoming spring and summer gatherings. Only 4 ingredients and you can even make it ahead of time!
A Strawberry Champagne Cocktail is easy to whip up for your next brunch, or even as an opening cocktail before dinner. The 3 ingredient cocktail is elegant and bubbly, with a sweet and tart fruity taste! It’s an elevated strawberry mimosa everyone will love.
A raspberry daiquiri is a vibrant blend of fresh raspberries, zesty lime, and crisp rum. It’s a simple combination of fresh ingredients, making it ideal for any night of the week. With only four ingredients, you can whip this recipe up in no time.
A summery blackberry gin fizz is here for the ultimate happy hour sipper. This twist on a classic gin fizz cocktail combines the juicy sweetness of blackberries with the botanical kick of gin, topped off with fizzy goodness. Get ready to sip, savor, and soak up the sun with this vibrant and irresistible drink.
A Strawberry Basil Margarita is an herbaceous twist to a strawberry margarita, served on the rocks! The vibrant flavors make this cocktail sweet, tart, and totally refreshing. It’s ideal for sipping on the patio all summer long!
A Raspberry Mimosa is a fun, festive take on a classic brunch drink. This cocktail highlights raspberry simple syrup, as well as a combination of orange juice and your favorite sparkling wine. Perfect for brunch, Mother’s Day or other holiday celebrations!
Easy Champagne Sangria is a bubbly and bright sipper to help you usher in the new season! The sweet and tart combination of raspberries, strawberries and mint when added to the champagne make for a fun and easy sangria that everyone will gather around this spring. Serve it up for brunch or a late afternoon happy hour!
These Chocolate Bunny Cocktails are basically adult Easter magic. Each hollow bunny is filled with a luscious white chocolate martini — creamy, boozy, and 100% irresistible. Hosting kiddos too? Just swap in chocolate milk for a family-friendly version that still looks festive. I’ll show you exactly how to carve out the perfect straw hole (yes, really) so you can sip straight from the bunny. It’s equal parts delicious and ridiculous — in the best way.
Meet your new brunch bestie: the Princess Violette Cocktail. This sparkling stunner is made with crème de violette for a floral, lightly sweet flavor and the prettiest purple hue. It’s bubbly, elegant, and way easier to make than it looks — basically, the cocktail version of a tiara. Perfect for spring sips, bridal brunches, or anytime you’re feeling a little extra.
Now that you’ve picked your cocktail recipe, let’s make sure your bar cart isn’t about to betray you. You don’t need a full-on speakeasy setup to make these cocktails shine, but a few key tools and ingredients will make the process way smoother. Here’s what you’ll want on hand:
A cocktail shaker – Don’t try to fake it with a mason jar if you can avoid it. It always ends up more of a mess than you planned on.
Citrus juicer or reamer – Fresh juice is non-negotiable.
Jigger or shot glass – Because “eyeballing it” only works until your third drink and suddenly it’s vodka soup.
Ice, ice baby – Cubes for shaking, crushed for swizzling, and if you really want to show off, throw in a few clear ice spheres made with these ice sphere molds.
Pretty glassware – You worked hard to make that drink recipe, so don’t dump your creation into a coffee mug. Coupe glasses, stemless wine glasses, or highballs will instantly level things up.
This moist and fluffy strawberry cake with strawberry filling is bursting with real berry flavor in every bite, from the soft cake layers to the creamy strawberry buttercream. It’s an easy, impressive dessert that’s perfect for spring, summer, or any berry-loving occasion.
about this strawberry cake with strawberry filling
This strawberry cake is what happens when fresh berries, a fluffy crumb, and a whole lotta love come together in an epic dessert that’s made for your spring and summer gatherings. If you’re craving a cake that actually tastes like real strawberries (and not that weird pink mystery flavor), you’re in the right place. The soft, tender layers are packed with natural berry flavor. Pair that with a homemade strawberry filling that is sweet, jammy, and just tart enough to balance the fresh strawberry buttercream. Basically, it’s strawberry shortcake’s fancier cousin who knows how to work a dessert table.
Whether you’re baking it for a spring brunch, a birthday bash, or just because your strawberries are about five minutes from turning to mush, this cake is surprisingly easy to pull off. You’ll feel like a total baking rockstar without having to wrestle a million bowls or stress over complicated steps. Just bake, layer, frost, and try not to eat it all before the party starts. Or do…
ingredients
strawberries. Fresh strawberries are the best option for this cake! You will use them for the filling in the center (which also flavors the cake!) and for the fresh strawberry buttercream frosting.
sugar. You will need granulated sugar for the filling and the cake. For the frosting you will need powdered sugar and confectioners sugar.
lemon. Fresh lemon juice gives you the best flavor for the filling to balance out the sweetness of the berries.
cornstarch. You will use this for both the filling and the cake.
water. Use filtered water or tap water for the recipe.
flour. All you need is all-purpose flour.
baking powder. This is the only leavening agent you will need.
salt. Use fine kosher salt for all of your baking!
milk. The best milk to use for this cake recipe is whole milk. We do not recommend using a non-dairy milk or skim milk.
butter. Use unsalted butter for both the buttercream and the cake recipe.
vegetable oil. Unflavored vegetable oil combines with the butter for the best cake texture possible!
egg whites. You will need 6 large egg whites for the cake batter.
strawberry extract. Strawberry extract gives a boost of flavor to the cake, as well as a little pink hue.
vinegar. A touch of white vinegar balances out the flavor of the sweet cake.
this recipe’s must-haves
For the filling, you will need a saucepan and wooden spoon. Grab an airtight container to chill the mixture too!
To make this cake, use a couple of 8-inch cake tins to bake them. For the batter, you will need either an electric hand mixer or stand mixer to combine the ingredients together. You’ll also need a spatula to finish off the batter.
Finally, for the buttercream, I prefer to use a stand mixer because it’s more hands-off so you can take a moment to prep everything for assembly.
here’s how to make this strawberry cake with strawberry filling
make the filling
Hull and finely chop the strawberries by hand or pulse them in a food processor until chopped—just don’t overdo it or you’ll end up with mush. Add the strawberries, sugar, and lemon juice to a saucepan over medium-low heat. Cook, stirring often, until the mixture begins to simmer. Lower the heat and simmer for 6 to 8 minutes, until the berries soften and the mixture reduces slightly.
In a small bowl, whisk together the cornstarch and water to make a slurry. Stir it into the strawberry mixture and simmer for another 2 to 3 minutes, until thickened. The filling should coat the back of a spoon but still look glossy. Remove from heat, cover, and cool completely in the pan. Once cooled, transfer to a bowl, press plastic wrap directly onto the surface, and refrigerate for at least 12 hours. Stir before using if it’s been chilled longer than 24 hours.
make cake
Preheat the oven to 350°F and grease two 8-inch cake pans. Sift together the flour, cornstarch, baking powder, and salt. In a separate bowl, whisk together 3/4 cup of the strawberry cake filling with the milk.
In a large bowl, beat the butter, oil, and sugar until light and fluffy, about 3 minutes. Add egg whites in three additions, mixing well after each. Mix in half of the strawberry milk mixture, along with the strawberry extract, vanilla, and vinegar. Fold in half the dry ingredients, then the rest of the strawberry milk, and finally the remaining dry ingredients. Fold gently after each addition – no overmixing!
Divide the batter between the pans and bake for 35 minutes, or until a toothpick comes out clean. Cool in the pans for 10 to 15 minutes, then transfer to a wire rack to cool completely.
make the frosting
Puree the strawberries and set aside. Beat the butter until smooth, then slowly add the confectioners’ sugar. Add the strawberry puree and vanilla, and beat until fluffy, about 3 to 5 minutes.
assemble
place one cake layer on a plate or stand. Pipe using a piping bag and large tip, or spread a ring of frosting around the edge, then fill the center with the strawberry filling. Top with the second layer, frost the outside of the cake, and decorate with fresh or freeze-dried strawberries. Slice and serve!
tips and tricks
use real strawberries. This cake tastes SO much better when you use fresh, ripe strawberries. While you can use frozen strawberries, fresh is always better for the overall flavor.
chill the cake before frosting the outside. Want my favorite pro tip for decorating cakes? Once you fill the cake and top it with the second layer, place it in the refrigerator to chill. This will help it all firm up, making it much easier to decorate.
don’t forget the decorations! I love using a mixture of fresh strawberries and freeze-dried strawberries on top for texture and color. Have fun with it and keep it simple!
The best way to add filling to the middle of the cake is to start with a buttercream barrier (as shown in the recipe video). Pipe about 1/2-inch to 1 inch buttercream around the edge of the top of the bottom layer of cake. Add the filling to the center and then top with the second layer of cake. This will ensure the filling doesn’t seep out of the sides.
can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries instead of fresh strawberries. If you do, be sure to thaw them and then strain out any excess moisture.
why does my buttercream look curdled?
If your buttercream looks curdled, they it’s because it is too cold. You can let the butter come to room temperature, or take a portion of it and melt it in the microwave in a microwave-safe bowl. Add back to the frosting in the bowl and continue to beat until it is nice and fluffy.
can I use store-bought frosting?
Whether you want to save a little time or you want a different flavor, you can use store-bought buttercream frosting instead! Either chocolate or vanilla is delicious with this strawberry cake.
what if my filling is too runny?
If your filling is runny and not thickening in the saucepan, continue to cook until it does thicken and more moisture evaporates. You can also make another cornstarch slurry to thicken it more.
Store. Leftover slices of the cake should be stored in an airtight container in the fridge for up to 5 days.
Freeze. You can either freeze the cake whole, or in slices. If freezing it whole, store in an airtight container for up to 1 month. For slices, wrap each in plastic wrap, then freeze for up to one month.
Thaw. Thaw the whole cake or individual slices in the refrigerator until thawed completely.
more of our favorite cake recipes
Love chocolate and peanut butter? This peanut butter cup overload cake is made for you. I could live off of the peanut butter buttercream alone!
Lavender lemon curd cake has just the right balance between sweet, tart, and floral for spring and summer gatherings.
For a strawberry option that includes chocolate, this chocolate strawberry cake is a reader favorite!
Finally, if you make this strawberry cake with strawberry filling recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
strawberry cake with strawberry filling
Soft cake layers with a fresh strawberry filling and creamy strawberry buttercream. It’s an easy, impressive dessert that’s perfect for spring, summer, or any berry-loving occasion.
Remove the tops of the strawberries. Finely chop* the strawberries by hand, or use a food processor. If using the appliance, pulse until finely chopped. Do not puree or pulse too much, or the strawberries will turn to mush. You may need to work in batches, depending on the size of your appliance.
Add chopped strawberries, sugar, and lemon juice to a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture starts to simmer. Reduce heat to low and continue to simmer, stirring occasionally, until the strawberries have started to break apart and the mixture has reduced slightly. This will take about 6 to 8 minutes.
While the mixture is simmering, whisk together cornstarch and water in a small bowl until combined. Set the slurry aside.
Once the strawberry mixture has reduced slightly, add the cornstarch slurry, stirring to combine. Simmer for about 2 to 3 minutes, until the mixture thickens a bit. The filling should coat the back of a spoon or spatula. Make sure that you do not cook the filling too long as it will thicken as it cools.
Remove from heat and cover. Set aside to cool completely in the pan.
Once cooled, place the strawberry filling in a bowl. Cover with plastic wrap, letting the plastic touch the top of the mixture to help prevent a film from forming. Place in the refrigerator to cool for at least 12 hours (the longer the better) before using. Stir well before using if it has been refrigerated for more than 24 hours.
for the cake
Preheat the oven to 350˚F. Grease two 8-inch cake tins with cooking spray (or butter and flour).
Sift together flour, cornstarch, baking powder, and salt in a medium bowl. Set aside.
In a small bowl, Whisk together 3/4 cup strawberry filling and milk until combined. Set aside.
In a large bowl, add butter, vegetable oil, and sugar. Beat with an electric hand mixer (you can also use a stand mixer fitted with a whisk attachment) on medium speed until creamy and light, about 3 minutes.
Add the egg whites in 3 separate batches, beating in between each well until combined.
Add in half of the strawberry milk mixture, strawberry extract, vanilla extract and white vinegar. Beat until combined.
Add half of your dry ingredients to the wet mixture, folding with a spatula until just combined. Then add in the remaining strawberry milk mixture, folding until just combined. Finally, add remaining dry ingredients, folding until just combined.
Divide the batter between the two prepared cake tins. Bake for 35 minutes, until a toothpick inserted in the center comes out clean.
Cool the cakes in the tins for about 10 to 15 minutes, before turning them out onto a wire cooling rack to cool completely.
for the frosting
Add strawberries for the frosting to a food processor. Puree until smooth and set aside.
Add butter to the bowl of a stand mixer fitted with a paddle attachment. Beat until creamy, about 3 minutes. Gradually confectioners sugar, beating until just combined.
Add strawberry puree and vanilla. Beat until the buttercream is light and fluffy (approximately 3-5 minutes).
assemble
Place one cake layer on a serving plate or cake stand.
You can either pipe or spread some of the frosting around the edge (about 1/2-inch to 1-inch thick) as a barrier for the filling. Add the remaining filling to the center, spreading in an even layer.
Top with the other cake layer.
Frost the outside of the cake.
Decorate with fresh strawberries and freeze-dried strawberries, as desired.
This homemade strawberry filling is fresh, flavorful, and easy to make, adding vibrant flavor to your desserts and breakfast dishes. It works wonderfully as cake filling or as a topping for other sweet treats like cupcakes, waffles, and pancakes.
about this strawberry filling
When I tell you this recipe is SO easy, I am not lying. Using just five ingredients – strawberries, sugar, lemon juice, cornstarch, and water – it’s fresher and tastes better than the store-bought versions, without any artificial colors or preservatives. With less than 15 minutes of active cooking time, it’s easy to prepare, even for beginner cooks.
This strawberry filling can be used in so many ways. I love to add it to yogurt, layer it in cakes, or serve it warm over ice cream. Using fresh strawberries, this recipe is a simple and efficient way to enjoy the start of strawberry season. It requires no complex techniques, making it both quick and easy to prepare without any hassle.
ingredients
strawberries. Fresh is best for bright flavor, but frozen strawberries work too! Just thaw and drain them first in order to get the right consistency.
sugar. For this recipe, I used granulated sugar. This helps bring out the natural sweetness of the strawberries.
lemon juice. Adds a touch of acidity to balance the sweetness and highlight the berries’ natural flavor. Fresh lemon juice is best, but you can use bottled lemon juice. Make sure to keep an eye out for your measurement as it can become too bitter.
cornstarch. Thickens the filling for a luscious, spoonable consistency.
water. Combines with cornstarch to form the slurry that thickens the mixture.
this recipe’s must-haves
For this recipe, you will need a mediumsaucepan to cook the filling, ensuring it heats evenly. For the cornstarch slurry, have one of your mixing bowls ready to whisk everything together smoothly.
Use a whisk to combine the slurry without any clumps. As the mixture cooks, a wooden spoon or rubber spatula will be perfect for stirring and achieving the right consistency.
here’s how to make this strawberry filling
Prep the Strawberries
Remove the tops of the strawberries and finely chop them by hand. You can also use a food processor, but pulse lightly to avoid turning them into a puree.
Cook the Berries
Combine the chopped strawberries, sugar, and lemon juice in a medium saucepan. Place over medium-low heat and stir constantly until the mixture starts to simmer. Reduce the heat to low, and continue simmering for 6 to 8 minutes until the strawberries soften and the mixture reduces slightly.
Thicken the Mixture
While the strawberries simmer, whisk a tablespoon cornstarch with water in a small bowl to create a smooth slurry.
Stir the slurry into the simmering strawberry mixture. Continue cooking for 2 to 3 minutes, stirring occasionally, until the filling thickens enough to coat the back of a spoon.
Cool and Store
Remove from heat, transfer the filling to a bowl, and cool completely. Cover the surface with plastic wrap, ensuring it touches the filling to prevent a film from forming. Refrigerate for at least 12 hours for the best consistency.
tips and tricks
Choose ripe strawberries. Deep red, fragrant strawberries will deliver the best flavor. Avoid berries with white or green patches near the stems.
Don’t overcook or boil hard. Remove the mixture from heat as soon as it thickens. Remember, the filling will thicken even more as it cools. This needs to be cooked at a simmer.
Adjust consistency. If the filling feels too thick after refrigeration, simply stir in a teaspoon of warm water.
Balsamic Twist: Add a tablespoon of balsamic vinegar with the lemon juice to boost flavor. The tangy vinegar balances the sweetness, creating a bold taste that works in both sweet and savory dishes.
Vanilla Bean: Scrape the seeds from one vanilla bean and mix them in while cooking for a warm, rich flavor. Real vanilla tastes better than extract and makes this sauce feel extra special. A small step with a big reward.
Boozy Kick: After cooking, stir in a tablespoon of rum, Grand Marnier, or Chambord. Most of the alcohol will cook off, but the bold flavor will stay.
Fresh Mint: When the dish cools, stir in a tablespoon of finely chopped fresh mint. Mint adds a fresh, bright flavor that’s great for spring and summer recipes.
What is the difference between strawberry filling and jam?
Strawberry filling and jam are both made with fresh strawberries, sugar, and lemon juice. However, jam is typically cooked for a longer period of time to create a thicker consistency, while strawberry filling can be made with less cooking time for a more chunky and syrupy texture.
Why is my strawberry filling not thickening?
If your strawberry filling is not thickening, it could be because you didn’t cook it for long enough or you didn’t add enough cornstarch. Make sure to follow the recipe instructions carefully and adjust the cooking time or cornstarch amount accordingly.
This topping is so versatile. Add it to your favorite recipes like pancakes, waffles, French toast, or crepes. You can swirl it into yogurt, oatmeal, or parfaits like this Tiramisu Parfait for added flavor, or spread it between cake layers as a strawberry cake filling or cheesecake frosting topping.
It’s delicious spooned over scoops of ice cream or gelato, slathered onto thumbprint cookies or scones for a fruit filling finish, or layered in trifles for a vibrant touch. You can even fancy up your drinks by adding a spoonful to Prosecco or champagne for a delightful twist.
how to store
Refrigerate. Store in an airtight container for up to 5 days.
Freeze. Pour the filling into freezer-safe bags or containers. Freeze for up to 2 months. Thaw in the fridge overnight before use.
Reheat. Warm gently on the stovetop or in the microwave. Stir in a splash of water if it thickens too much during storage.
more of our favorite desserts
This homemade strawberry filling shows how simple ingredients can create something amazing. It goes great with other fruity recipes, like our rich Strawberry Coulis, which is great for drizzling over pancakes or cheesecake.
Finally, if you make this strawberry filling recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
strawberry filling
This simple and flavorful strawberry filling with just 5 ingredients. Perfect for cakes, desserts, or as a topping for breakfast treats!
Remove the tops of the strawberries. Finely chop* the strawberries by hand, or use a food processor. If using the appliance, pulse until finely chopped. Do not puree or pulse too much, or the strawberries will turn to mush. You may need to work in batches, depending on the size of your appliance.
Add chopped strawberries, sugar, and lemon juice to a medium saucepan over medium-low heat. Cook, stirring constantly, until the mixture starts to simmer. Reduce heat to low and continue to simmer, stirring occasionally, until the strawberries have started to break apart and the mixture has reduced slightly. This will take about 6 to 8 minutes.
While the mixture is simmering, whisk together cornstarch and water in a small bowl until combined. Set the slurry aside.
Once the strawberry mixture has reduced slightly, add the cornstarch slurry, stirring to combine. Simmer for about 2 to 3 minutes, until the mixture thickens a bit. The filling should coat the back of a spoon or spatula. Make sure that you do not cook the filling too long as it will thicken as it cools.
Remove from heat and cover. Set aside to cool completely in the pan.
Once cooled, place the strawberry filling in a bowl. Cover with plastic wrap, letting the plastic touch the top of the mixture to help prevent a film from forming. Place in the refrigerator to cool for at least 12 hours (the longer the better) before using. Stir well before using if it has been refrigerated for more than 24 hours.
You can use this strawberry sauce in cakes, to top ice cream, as a spread for pancakes or waffles, and more.
This filling keeps well in an airtight container in the refrigerator for up to 5 days.
video
notes
*When chopping by hand, aim for pieces about 1/4 inch in size for a good texture.Storage:
This filling keeps well in an airtight container in the refrigerator for up to 5 days.
For longer storage, it can be frozen for up to 3 months. Thaw overnight in the refrigerator before using.
Celebrate Easter with 14 easy dessert recipes! Whether you’re hosting brunch, bringing dessert to a family gathering, or just here for the mini eggs cookies, these recipes keep it simple, stress-free, and seriously delicious.
Easter brunch is the kind of gathering that sounds simple until you realize you’ve got 12 eggs to dye, a table to decorate, and absolutely zero interest in making a three-layer cake before 10am. That’s where these easy Easter dessert recipes come in. This lineup is full of no-fuss treats that feel festive and homemade, without demanding a culinary degree (or wrecking your kitchen in the process).
In this round up, we are sharing buttery shortbread, rich brownies, airy mousse, and cookies that come together quickly, but without skimping on flavor. Whether you’re hosting a full brunch spread or just bringing a little something sweet to share, these recipes strike the ideal balance between low-effort and high-impact. They’re simple, seasonal, and guaranteed to disappear from the dessert table long before the ham is carved.
Because honestly? You’ve got enough going on. Dessert should be the easy part.
easy easter desserts
Mini Eggs Cookies
Mini Eggs Cookies are perfectly crispy on the outside, while being soft and tender on the inside. It’s basically everything you could ever want out of a chocolate chip cookie, but with a serious upgrade – Cadbury mini eggs. They are super easy and you can even make the dough ahead of time to freeze and bake as you desire!
Strawberry Cheesecake Mousse is light, fluffy, and full of fresh strawberry flavor! The crunchy crumble on the bottom gives you a lovely texture to break up the smooth mousse. It’s perfect to end any spring or summer meal!
Celebrate Easter with these mouth-watering brownies that are decadent, rich, and oh-so indulgent. With a topping of festive mini chocolate eggs, these fudgy brownies are perfect for any celebration you have planned.
Mini chocolate chip cookies are soft, chewy, and the ultimate way to enjoy cookies in bite sized form! They are tiny and cute, making them oh-so easy to pop in your mouth so they are ideal for snacking or a sweet treat.
Cookie Dough Bites dipped in chocolate are the best way to enjoy cookie dough, without the risk of consuming raw eggs. The soft, chewy balls of dough have bursts of chocolate inside, making it the ideal flavor combination. It is the ultimate cookie dough experience!
Our 3-ingredient Nutella cake bites are pure decadence. These bite-sized delights are a chocoholic’s dream, combining the creamy richness of Nutella with moist cakey goodness. With just three simple ingredients, you can whip up these irresistible treats in no time.
My Grandma’s Lavender Cookies are sweet, floral and fragrant – a recipe that is very near and dear to my heart. They are absolutely simple to make and have a lovely glaze on top. Perfect for spring or summer, I love to garnish them with a sprinkle of lavender buds! Makes 2 dozen.
Chocolate Covered Strawberry Brownies will prove to you that fruit is meant to be combined with chocolate, ALWAYS. They are gooey, extra chocolatey, and chewy so they definitely need to make an appearance on your Valentine’s (or Galentine’s!) Day table.
Lemon Lavender Shortbread Cookies are buttery and flaky infused with citrus and floral notes throughout. These unique cookies are bursting with flavor and are very easy to make. They are also perfect for gifting to others!
Easy raspberry thumbprint cookies are the best treat for any occasion. With a soft, buttery cookie base and a sweet raspberry filling, they are sure to be a hit with everyone. Dusted with powdered sugar, these will become an instant family favorite.
These chewy oatmeal chocolate chunk cookies are the definition of a perfect cookie. Soft and chewy in the center with golden crisp edges are full of flavor and packed with gooey pools of chocolate. Get the easy recipe to satisfy your sweet tooth.
Soft and chewy snickerdoodle bars give you everything you want out of a snickerdoodle cookie, but with a much easier process! Topped with cinnamon sugar, this easy one-pan dessert skips the rolling and chilling with sacrificing flavor.
These easy lemon shortbread cookies are just the right sweet treat for any occasion. With a zesty lemon flavor and a buttery, crumbly texture, they are sure to be a hit with your family and friends. The white chocolate drizzle on top sets them apart from other shortbread cookies out there!
Milk Chocolate Dipped Shortbread cookies are buttery, soft, and perfect for the holiday season. They are so simple to make and decorate! You will love the flavor of the crumbly European style shortbread cookies, dipped in milk chocolate and sprinkled with flaky sea salt.
Don’t forget to check out our easter breakfast ideas if you need more inspiration for your holiday spread!
If you are looking for some cocktails to serve with your Easter desserts, check out our Easter cocktails collection! Here are a couple of our favorites to make for springtime celebrations:
A blackberry mojito is just the right balance of fruity, minty, and sweet. It’s one of our favorite cocktails to enjoy on the patio in the springtime.
Strawberry mimosas are easy to make in a big batch for a larger gathering and take advantage of the berries in season right now.
Soft, tender, and packed with mini chocolate chips in every bite, these Mini Chocolate Chip Muffins are a bite-sized treat your whole family will enjoy. These muffins are an easy breakfast or snack any time of day. If you love chocolate chip cookies, you are going to love these muffins!
about this mini chocolate chip muffins
I am always on the lookout for a quickie breakfast, a mid-afternoon snack, or a little something sweet for dessert. That’s where these mini muffins come in. They’re my go-to option when I want something homemade without the hassle, and let’s be honest, I can never eat just one. They come together in just 30 minutes, meaning you’re never too far from a fresh batch of warm, chocolate-studded goodness.
Each bite-sized muffin is portioned perfectly, making them an easy grab-and-go treat. The golden brown exterior adds just the right amount of crispiness, while the inside stays soft, fluffy, and packed with chocolatey goodness. They have that classic chocolate chip flavor that never disappoints – it’s a timeless combo that appeals to both kids and adults.
Need a quick breakfast? Done. A sweet pick-me-up in the afternoon? Absolutely. Something to toss in lunchboxes or serve as a no-fuss dessert? This recipe is the one for you. No matter when or how you enjoy them, these muffins are the kind of treat that always disappears fast!
ingredients
Flour. You only need to use all-purpose flour for this recipe, but you can also make them gluten-free by using a 1:1 gluten-free flour blend.
Sugars. You will need a combination of both granulated sugar and light brown sugar for this recipe.
Baking powder. Ensures your muffins rise perfectly.
Salt. Balances and enhances the flavors. Be sure to use fine kosher salt for your baking recipes.
Oil. I like to use vegetable oil for this recipe. You can also use softened unsalted butter, if you prefer.
Egg. Acts as a binder, holding everything together. Use one large egg.
Vanilla extract. Adds a warm, sweet flavor to the batter. If you want, you can try to make your own homemade vanilla extract.
Milk. Whole milk is best as it adds richness and moisture, but you can use any fat milk you have on hand.
Mini chocolate chips. This is the key ingredient for this recipe. Use semi-sweet mini chocolate chips for the best results.
this recipe’s must-haves
Grab a set of mixing bowls to combine your ingredients with ease if you do not already have a good set. You can use any large bowl available in your kitchen as well.
A good whisk is a must for achieving the perfect texture. You can also use a wooden spoon or a rubber spatula if you do not have a whisk on hand.
Don’t forget your mini muffin pan! This is key for baking these bite-sized treats. You can use your favorite baking spray to grease the cups. If you prefer to use liners, we recommend using parchment paper mini cupcake liners.
here’s how to make these mini chocolate chip muffins
prep
Preheat your oven to 375°F. Lightly spray a mini muffin tin with cooking spray or line it with mini muffin liners, if you prefer.
mix
Grab a large mixing bowl and whisk together the flour, granulated sugar, brown sugar, baking powder, and salt until well combined. Set aside.
In a separate medium bowl, whisk together the vegetable oil, egg, vanilla extract, and milk until smooth.
combine dry and wet Ingredients
Pour the wet mixture into the bowl with the dry ingredients. Using a spatula, gently fold the ingredients together until just combined. Be careful not to overmix, as it can make the muffins dense.
bake
Toss in the mini chocolate chips and fold them into the batter gently to evenly distribute them. Spoon the batter into the prepared muffin tin, filling each cup about ¾ full.
Bake the muffins for 10 to 12 minutes or until the edges are just turning golden brown and a toothpick inserted into the center comes out clean.
cool and serve
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack. Serve warm or cool completely and store.
tips and tricks
Room Temperature Ingredients. Using room temperature eggs and milk ensures smoother batter and better texture.
Measure Flour Correctly. Spoon the flour into the measuring cup and level it off instead of scooping it straight with the cup to avoid overpacking.
Portioning Made Easy. Use a small cookie dough scoop to portion the batter evenly into the muffin tin.
Don’t Overbake. Keep an eye on the muffins as they bake. They can quickly go from soft and moist to dry.
variations
Add in your favorite mix-ins. Try tossing in some white chocolate or butterscotch chips for a sweet twist, or add chopped walnuts or pecans for a nice crunch. If you are looking for a warm, sweet flavor, you can add a dash of cinnamon or nutmeg.
Do you have dietary restrictions? Go gluten-free with a GF flour blend that includes xanthan gum. You can also cut the sugar by 25% if you want them a little less sweet. Easy tweaks, same delicious muffins!
can I use a different type of chocolate in these muffins?
Absolutely! These mini chocolate chip muffins are versatile and can be made with your favorite type of chocolate chips, such as dark chocolate or white chocolate.
can I add other mix-ins to these muffins?
Yes, feel free to get creative with your mix-ins! Try adding nuts, dried fruit, or even a swirl of peanut butter on top before baking for added flavor and texture.
Need some inspiration for muffin recipes? Check out my breakfast recipes page!
what to serve with these mini chocolate chip muffins
Nothing says breakfast like a fresh cup of coffee and fresh fruit for breakfast. Serve them alongside a bowl of fresh berries or sliced bananas for a balanced and delicious meal.
If you want an extra treat for the grown ups, serve these with an Irish coffee.
You can also serve them with a mug of tea as an afternoon snack to fuel you through the day or pack them in lunchboxes as a sweet treat.
how to store
Store. Store cooled muffins in an airtight container at room temperature. They will last for up to 5 to 7 days.
Freeze. Place mini muffins in a single layer on a cookie sheet. Freeze for at least 1 hour until frozen through. Once solid, place in a freezer bag and store in the freezer for up to 3 months.
Thaw & Reheat. Thaw in the fridge overnight. Enjoy at room temp or reheat in the microwave for about 30 seconds to enjoy warm.
more of our favorite chocolate recipes
Start your day off right with these Banana Chocolate Chip Waffles, bursting with sweet, chocolaty goodness. Plus, the kiddos will love it.
Finally, if you make this Mini Chocolate Chip Muffins recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
Mini Chocolate Chip Muffins
Bake fluffy, tender mini chocolate chip muffins in under 30 minutes. The perfect bite-sized treat for breakfast, snacks, or dessert—even kids love them!
Preheat the oven to 375˚F. Lightly spray the inside of a mini muffin tin with cooking spray. You could also use mini muffin parchment liners, if you prefer.
Add flour, granulated sugar, brown sugar, baking powder, and salt to a large bowl. Whisk together until combined. Set aside.
In a separate medium bowl, stir together oil, egg, vanilla extract, and milk until combined.
Pour the wet ingredients into the dry ingredients. Use a spatula to gently fold the ingredients together until just combined. Do not over mix.
Gently fold in the chocolate chips.
Spoon the batter into muffin tins. Fill each muffin cup about 3/4 full or so.
Bake for 10 to 12 minutes, until cooked through and the edges are just starting to turn golden brown.
Cool in the tin for 5 minutes before removing to wire cooling racks to cool the rest of the way.
Store in an airtight container at room temperature for up to 5 to 7 days.
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notes
Store. Store cooled muffins in an airtight container at room temperature. They will last for up to 5 to 7 days.Freeze. Place mini muffins in a single layer on a cookie sheet. Freeze for at least 1 hour until frozen through. Once solid, place in a freezer bag and store in freezer for up to 3 months.Thaw & Reheat. Thaw in the fridge overnight. Enjoy at room temp or reheat in the microwave for about 30 seconds to enjoy warm.
If you’re throwing a summer party or need a drink you can make ahead of time that goes with any meal, this white sangria is the perfect choice. Easy to customize and beautifully versatile, it’s a drink you’ll revisit over and over.
about this white sangria
If you don’t know by now, I LOVE me a sangria! The warmer weather is around the corner, and I am getting a fruity, crisp, and refreshing vibe from this drink. It’s a bright cocktail that combines a citrusy base, fresh seasonal fruits, and dry white wine into one pitcher of absolute summer perfection.
This is one of my favorite go-tos for entertaining. With each sip, you’ll enjoy the perfect balance of sweet and tart from a blend of fresh oranges, lemons, and limes paired with juicy fruits like peaches, apples, and strawberries.
The trick is to give the sangria time to chill. With at least four hours (preferably up to 24) in the fridge, the fruits and wine blend together, creating a gorgeous medley of flavors.
You can prepare it ahead of time, leaving you free to enjoy your own party without fussing over last-minute drink prep. It’s minimal effort, max flavor.
ingredients
Oranges. Juice it for the base and add a few slices for visual appeal (and added flavor).
Lemons and Limes. These add the perfect tartness and sharp citrus notes.
Peaches or Nectarines. Ripe but firm, so they hold their shape when sliced.
Apple. Adds a sweet, crisp texture. Use your favorite variety. We recommend Granny Smith or Honeycrisp.
Strawberries. These go in just before serving to maintain their vibrant color and texture.
White wine. Look for a fruity and light dry bottle of white wine such as Pinot Grigio or Sauvignon Blanc, which works exceptionally well.
Brandy (or orange liqueur). This elevates the citrus flavors for a full-bodied sangria.
Simple Syrup. This is a combination of equal parts sugar and water, melted together and cooled. It’s the perfect way to add sweetness without altering the taste.
this recipe’s must-haves
To keep things easy and quick, make sure you have a few essential items on hand. A chef’s knife is perfect for slicing fruits, while a stable cutting board is a must for handling all the chopping involved.
You’ll also need a large pitcher to hold everything comfortably and a long wooden spoon to mix it all together, helping those fruity flavors infuse into the liquid.
here’s how to make this white sangria
Making this white sangria recipe is incredibly simple and low-stress. Here are the instructions on how to make it.
Juice the orange
Juice your orange into your large pitcher. Stir in the cooled simple syrup to balance the tartness.
Add the fruit
Toss in your sliced lemons, limes, peaches, and chopped apple. Give everything a gentle stir so it’s evenly mixed.
Pour the wine
Combine the wine with the fruit mixture, followed by the brandy. Stir again to combine.
Chill
Place the pitcher in the refrigerator for at least four hours. This is where the magic happens as the flavors meld together.
Top and enjoy
Just before serving,add sliced strawberries for a pop of color and freshness. Stir one last time.
Serve over glasses filled with ice, and prepare for the compliments to roll in.
tips and tricks
Pre-chill your wine. It’s a small detail, but it makes a big difference in keeping your sangria nicely chilled, especially in warm weather.
Choose the right peaches. Use peaches or nectarines that are ripe but still firm. This ensures they maintain their texture without turning into mush.
Add strawberries last. No one loves soft or soggy strawberries. Throw them in just before serving for a fresh, vibrant texture.
Cool your syrup completely. If you’re making your own homemade simple syrup, make sure it’s cooled to room temperature before mixing it in. You don’t want to warm up your sangria!
Use frozen berries instead of ice cubes to keep your drink cool without watering it down. It also looks beautiful in the glass!
Garnish with fresh herbs like mint or basil for an extra pop of flavor and visual flair.
Add a touch of fizz by pouring up to a cup of sparkling water or club soda into the pitcher right before serving. It’s great for a lighter, bubbly version.
Swap in seasonal fresh fruit depending on what time of year it is. Plums or apricots work well in summer, while pears with a cinnamon stick are fantastic in fall. Just add in your favorite fruit.
Experiment with apple varieties. Granny Smith apples will bring more tartness, while Honeycrisp adds natural sweetness.
Go heavier on the citrus by replacing brandy with Cointreau or Grand Marnier for an intensified orange flavor.
Need some more inspiration for cocktail hour? Check out my booze recipe page!
what to serve with this white sangria
Pairing food with white sangria is so much fun! Start out with a light appetizer like this caprese bruschetta or a fresh charcuterie board, which work beautifully.
You can even do a salad with fresh greens, or a summer lemon pasta salad will complement the sangria without overpowering it.
more of our favorite cocktails
If you’re looking for more summer cocktails, you can try this Blueberry Mojito. This vibrant and fruity drink is refreshing and ideal for warm summer evenings. If you’re a wine lover, the Classic Red Sangria is a must-try. Bold and flavorful, this drink is the perfect red wine counterpart to the lighter white sangria. For something bubbly and bright, the Easy Lillet Spritz is a versatile choice.
Finally, if you make this white sangria recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
white sangria
White sangria is a refreshing, fruity cocktail typically made with white wine, fresh fruits like citrus and berries. Perfect for entertaining or refreshing summer days.
2peaches or nectarinesmedium, firm-ripe, thinly sliced
1applesmall, chopped (we recommend granny smith or honeycrisp)
750mldry white wine
1/4cupbrandyor orange liqueur
1cupstrawberriessliced
instructions
Juice the orange into a large pitcher.
Add simple syrup, stirring to combine.
Add in sliced lemons, sliced limes, sliced peaches, and chopped apple.
Pour in the bottle of white wine and brandy, stirring to combine.
Place the pitcher in the refrigerator and chill for at least 4 hours, up to 24 hours.
Just before serving, add the sliced strawberries, stirring to combine.
Serve in glasses filled with ice.
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notes
Don’t have simple syrup? Make your own homemade simple syrup! You can also use 1/4 cup granulated sugar (if you use this, be sure to stir it into the orange juice until it is completely dissolved).
From budget-friendly to luxury spreads, this collections of cheese board ideas covers it all! Learn the best cheese combinations, pairings, and presentation hacks.
A well-crafted cheese board has a place at any gathering in our book. It doesn’t matter if you are staying in for a cozy movie night or planning an elaborate party, the cheese board (or charcuterie board) is the ultimate centerpiece for everyone to graze on.
If you are here, it’s because you want to get some inspiration for your next cheese board, whether it’s recommendations for cheese selection, specific recipes, or simple inspiration for making your next board look gorgeous. This is the ultimate cheese board ideas post to get your brain spinning with all the possibilities that are out there!
cheese selection
A great cheese board is all about variety and balance. When selecting cheeses, aim for a mix of different textures and flavors. The ideal board includes a variety of soft, semi-soft, hard, blue, and aged cheeses to provide a complete tasting experience.
Soft cheeses like Brie, Camembert, and Burrata offer a creamy, buttery consistency that melts in your mouth. These cheeses are typically mild in flavor and serve as an excellent starting point for cheese newcomers.
Semi-soft cheeses such as Havarti, Fontina, and Gouda strike a balance between creamy and firm textures. They are versatile options that pair well with most accompaniments and appeal to a wide range of palates.
Hard cheeses including Manchego, Parmesan, and Aged Cheddar bring a firm bite and more concentrated flavors to your board. These cheeses often have nutty, savory profiles that contrast beautifully with sweeter elements.
Blue cheeses such as Gorgonzola, Stilton, and Roquefort contribute bold, tangy flavors that add complexity to your selection. While sometimes polarizing, a small portion of blue cheese provides a wonderful flavor contrast for more adventurous guests.
Aged cheeses like Gruyère, Comté, and Pecorino Romano deliver deep, rich flavors developed through the aging process. These cheeses offer complexity and depth that rounds out your cheese board experience.
Now let’s dive into the best combinations for different themes:
Classic Cheese Board: Brie, Cheddar, Gouda, and Blue Cheese create a well-balanced selection.
Fancy Cheese Board: Triple Crème, Aged Gruyère, and Truffle Cheese provide an upscale experience.
Seasonal Cheese Board: Fresh Goat Cheese with herbs is perfect for spring, while Smoked Cheddar pairs beautifully with fall flavors.
Regional Cheese Board: For an Italian theme, include Parmigiano-Reggiano, Taleggio, and Gorgonzola. A French board could feature Brie, Roquefort, and Comté.
Portioning Tip: When planning your cheese board, allow approximately two to three ounces of cheese per person for an appetizer or pre-dinner offering. If the cheese board will serve as the main event or centerpiece of your gathering, increase the amount to four to five ounces per person to ensure everyone leaves satisfied..
pairings and accents
No cheese board is complete without thoughtfully selected accompaniments. The right pairings enhance the flavors of your cheeses and create a more dynamic tasting experience.
Meats: Options like prosciutto, soppressata, salami, and chorizo provide a savory contrast to the cheeses.
Crackers and Bread: A mix of textures, such as a crispy baguette slices, grissini, crostini, and gluten-free seed crackers, ensures variety.
Fruits and Nuts: Fresh fruits like grapes, apples, and figs add a juicy sweetness, while dried fruits such as apricots and cherries offer a concentrated flavor. Nuts like almonds, pecans, walnuts, marcona almonds, cashews, and pistachios bring a delightful crunch.
Spreads and Condiments: Honey, fig jam, grainy mustard, balsamic glaze, preserves, and tapenade complement different cheeses beautifully.
Fresh Herbs: A sprig of rosemary or thyme adds both visual appeal and aromatic depth to the board.
our favorite cheese board ideas
Weeknight Easy Charcuterie Board
An Easy Charcuterie Board for any random weeknight? We say YES. Cheese boards don’t just have to be for fancy occasions. A little spread of meat and cheese plus a glass of wine at the end of any day is well-deserved!
Build the ultimate Italian charcuterie board with prosciutto, salami, fresh mozzarella, and classic Mediterranean additions. We are sharing our top tips for selecting meats, cheeses, and pairings for the best appetizer spread.
Fruit Charcuterie Board is a unique take on a charcuterie board! If you need a fun and festive centerpiece for your next gathering, this is definitely the one for you. I’ve included seasonal recommendations, as well as ways to customize this board for any occasion.
A Summer Charcuterie Board is the ultimate way to embrace the flavors of summer! Bursting with an array of seasonal fruits, refreshing dips, and a tempting assortment of artisanal cheeses and cured meats, this board is a grazer’s ultimate dream. It is an unforgettable centerpiece for any summer gathering!
A fall charcuterie board is an easy way to upgrade your seasonal gatherings. The art of crafting this centerpiece board is simple, but guests won’t know that when they experience the rich flavors and vibrant autumn ingredients. It’s ideal for hosting, whether you are serving it as a snack or a main meal.
An Easter Charcuterie Board is just the spring inspired spread to serve at your upcoming holiday. Filled with a variety of meats and cheeses, fresh berries, vegetables, jelly beans, chocolate, and even deviled eggs! This board is simple, straightforward, and perfect for any gathering you have planned.
Celebrate the season with this very merry Christmas Cheese Board! In this post you’ll learn not only how to make a holiday cheese board, but how to make it for any size gathering and customize with the things you love.
A Hearty BBQ Charcuterie Board is just the unique idea your next gathering demands. Piled high with BBQ meat sauced up with Head Country Bar-B-Q, this spread is perfect for when that snack attack strikes! Bust it out on a lazy weekend for grazing or use it as the centerpiece of your next tailgating gathering.
The Ultimate Valentine’s Day Cheese Board is the way to your boo’s heart (or the perfect way to celebrate your true friend love with your BFFs) this Valentine’s Day. A little sweet, a little savory, and full of variety, you
The arrangement of your cheese board significantly impacts both its visual appeal and functionality. Follow these styling techniques to create an impressive and user-friendly spread:
Start with the Cheese: Place large cheese wedges on the board first, and pre-slice a few pieces to encourage guests to dig in.
Layer in Meats and Carbs: Fold slices of meat for a decorative touch and fan out the crackers and bread for easy access.
Add Fruits, Nuts, and Extras: Use fresh fruits, nuts, and spreads to fill any empty spaces, creating a bountiful and inviting look.
Balance Colors and Textures: Incorporate a mix of creamy, crumbly, and crunchy textures, and contrast bright fruits with rich cheeses.
Use Small Bowls and Utensils: Contain sticky spreads and condiments in small dishes to keep the board neat and organized.
cheese board drink pairings
The right beverages enhance the flavors of your cheese selection and complete the tasting experience. Consider these pairing suggestions for your next gathering.
Wine Pairings:
Soft cheeses like Brie and Camembert pair well with Champagne or Chardonnay.
Hard cheeses like Cheddar and Gouda complement Cabernet Sauvignon or Merlot.
Blue cheeses such as Gorgonzola and Stilton go well with Port or a sweet Riesling.
Beer Pairings:
Aged cheeses pair well with stout or amber ale.
Soft and creamy cheeses go nicely with wheat beer or a pilsner.
Cocktail and Non-Alcoholic Options:
Aged cheeses complement the deep flavors of an Old Fashioned.
Citrus spritzers or sparkling water provide a refreshing non-alcoholic pairing.
storage tips
Proper preparation and storage ensure your cheese board remains fresh and delicious throughout your gathering.
When preparing in advance, assemble most components of your board a few hours before your event, but keep the cheeses wrapped separately to prevent them from drying out. Add them to the board about 30-60 minutes before serving to allow them to reach the ideal serving temperature.
For storing leftovers, separate cheese from meats and fruits to maintain freshness. Wrap cheeses individually in wax or parchment paper rather than plastic wrap, as this allows them to breathe while preventing them from drying out.
If your cheese hardens slightly after being left out, don’t worry. Simply let it sit at room temperature for about 30 minutes before serving again. This will restore its texture and enhance its flavor for continued enjoyment.
can I make a cheese board on a budget?
Yes! Focus on three to four affordable yet flavorful cheeses and enhance the board with cost-effective accompaniments like nuts, olives, and seasonal fruit.
how do I create a cheese board for dietary restrictions?
For gluten-free guests, use gluten-free crackers. If you need alternatives for dairy-free guests, offer nut-based cheeses. For vegetarians, replace meats with marinated vegetables.
alternative board ideas that don’t have cheese
Breakfast Charcuterie Board
A breakfast charcuterie board is a way to make breakfast fun, memorable, and delicious! Filled with waffles, bagels, meats, cheeses, fruits and more, our guide covers how to build this board from start to finish. With a variety of sweet and savory elements, this board ideal for birthdays, holidays, mother’s day, and more.
If you’re looking for a fun and delicious way to serve dessert at your Halloween gathering, try creating a Halloween dessert charcuterie board! You can tailor it to fit all your favorite sweets, so it is an easily customizable and festive centerpiece for a party.
With this Ultimate Tailgating Snack Board, you can graze throughout any game! This board has it all, from wings to veggies to fruit to a variety of yummy snacks that you can pick up at your local Sprouts Farmers Market. Serves 4.
A Summer Garden Vegetable Hummus Board is the best way to highlight those summer garden vegetables before the fall sets in! The combination of raw and roasted vegetables provide a fun variation so you can experiment with different flavors and textures. It’s the best healthy summer snack!
With these tips, your next cheese board will be nothing short of spectacular. Whether you opt for fancy, seasonal, or budget-friendly ingredients, a thoughtfully arranged cheese board always brings people together. Now, grab your favorite cheeses and start creating a masterpiece!
Finally, if you make any of these cheese board ideas or use any of the tips and tricks, please be sure to leave a comment! I love to hear when you all enjoy the content on this site, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
This Creamy Lemon Chicken Pasta recipe is a fantastic balance of flavors and textures. Its bright, tangy, and creamy lemon sauce will have you licking your plate clean.
about this creamy lemon chicken pasta
Having an easy chicken pasta recipe on hand is a must! This pasta dish is all about bold flavors and creamy textures, mixing tender chicken with a tangy lemon sauce. The sauce mixes bold flavors with a tangy kick of citrus, making it ideal for both casual dinners and elegant meals. The garlic adds some depth without overpowering the dish, and fresh spinach brings both color and nutrients to the plate.
It may seem complicated due to its two-step process, but I assure you, it’s so easy. It’s as simple as cooking the chicken first, then the pasta, so everything is cooked just right. The end result is a satisfying meal that’s totally worth it. The creamy lemon sauce coats the pasta nicely, with the citrus cutting through the richness for a fresh, bright finish.
I absolutely love having a simple meal like this on hand. There is nothing better than pairing it with a crisp white wine, like Sauvignon Blanc or Pinot Grigio, and some crusty bread to soak up every last drop of that creamy sauce. Trust me, this is one of those meals that’ll have everyone coming back for seconds! This one is my family approved.
ingredients
Olive oil. A versatile cooking oil ideal for sautéing and enhancing flavors with its smooth, slightly fruity profile. Be sure to use an extra virgin olive oil with a high heat point.
Chicken breasts. The boneless, skinless breast is perfect for quick cooking and absorbing sauces well. If you only have boneless, skinless chicken thighs, then feel free to use them in place of the breasts.
Butter. Adds richness and depth of flavor to sauces and dishes. I like the unsalted butter, so I can add the salt as needed. If you do use salted butter, be sure to taste before seasoning with additional salt.
Garlic. It delivers a bold, savory taste that makes the dish come together. Use minced garlic from a jar, or mince your own cloves by hand.
Lemon. Fresh lemon juice and lemon slices are a must to achieve the balance of the flavors of this dish.
Linguine. Long, flat pasta perfect for soaking up creamy or lemon-based sauces. Of course, you can use your pasta of choice like fettuccine or even spaghetti.
Flour. I use this as a thickening agent for making smooth, creamy sauces. All you need is all-purpose flour.
Broth. Chicken broth is my go-to, but feel free to use whatever you have on hand.
Heavy cream. Adds a creamy, luxurious texture to the sauce in this recipe.
Grated parmesan cheese. It gives the dish a salty, nutty flavor, essential for creamy pasta dishes. Freshly grated cheese always gives you the best flavor and texture!
Salt and pepper. Use freshly cracked black pepper and kosher salt to season the dish throughout the cooking process.
Greens. Fresh spinach or kale adds a pop of color, nutrients, and a slight earthy taste. You could also use arugula, if desired.
Fresh chopped basil: We like to use this as a finishing element, plus extra for garnish.
this recipe’s must-haves
You’ll need a cast iron skillet, tongs to flip that flavorful chicken, and a whisk to get started on mixing up that creamy lemon sauce. Don’t forget measuring cups and measuring spoons to keep things precise.
A chef’s knife and cutting board are essential for prep work. With these tools, you’ll be ready to tackle any recipe!
here’s how to make this creamy lemon chicken pasta
cook the pasta
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions for al dente. Reserve 1/4 cup of pasta water, then drain and set the pasta aside.
cook the chicken
Heat 1 tbsp olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. When the oil is hot, add the chicken breasts to the pan. Sear for about 2–3 minutes per side until golden brown.
Reduce the heat to medium-low, then add butter and sliced garlic to the skillet. Sauté until the garlic is fragrant (about 30 seconds).
Pour in the lemon juice and arrange lemon slices around the chicken. Cover the skillet and cook on low heat for about 10 minutes, flipping the chicken halfway through. Baste the chicken with juices to keep it moist. Once fully cooked (165°F internal temp), remove from heat but keep warm.
make the creamy lemon sauce
Using another skillet, melt butter over medium heat. Sprinkle in the flour and whisk for 1–2 minutes until golden. Add minced garlic, chicken broth (or white wine), lemon zest, and lemon juice. Stir to combine and simmer for 1 minute.
Slowly whisk in the cream and cook for a few minutes until the sauce thickens slightly. Stir in parmesan cheese until melted and smooth. Then add fresh spinach and basil, allowing the spinach to wilt (1–2 minutes. If you are using kale, it will take a couple extra minutes!). Season with salt and pepper to taste.
combine
Toss the cooked pasta in the creamy lemon sauce. If the sauce seems too thick, add a tablespoon or two of reserved pasta water to loosen it up.
Slice your chicken and place it on top of the pasta. Garnish with extra basil and a sprinkle of parmesan. Serve immediately and enjoy!
tips and tricks
Use fresh lemon. Nothing beats the zesty kick of fresh-squeezed lemon juice. Avoid the bottled stuff!
Get the skillet hot. Preheating your skillet ensures a golden, flavorful crust on the chicken.
Wine vs. broth. Use dry white wine for bolder flavors, or stick to chicken broth for a mild, family-friendly option.
Don’t skip spinach. The greens balance out the creaminess while adding color and nutrients.
variations
Protein substitutes: Swap chicken for seafood, pork chops, or steak. Adjust cooking times accordingly.
Spicy kick: Add a pinch of red pepper flakes to the sauce for some heat.
Kale instead of spinach: Kale gives a heartier, earthier vibe to the dish.
Different pastas: Swap linguine for fettuccine, spaghetti, or even penne.
Yes, but make sure to thaw them completely before cooking. You may also need to adjust cooking times slightly.
what kind of pasta goes with lemon chicken?
The creamy lemon garlic sauce pairs well with long, thin noodles like linguine or fettuccine. However, you can also use shorter pasta shapes like penne or bowtie. The key is to have pasta that can hold onto the sauce. If you are using thicker pasta, reserve some of the starchy cooking water to help thicken the sauce and coat the noodles better.
can I make it gluten-free?
Yes, lemon chicken pasta can easily be made gluten-free! Simply swap out the regular pasta for your favorite gluten-free pasta. There are plenty of great options available, including those made from rice, chickpeas, or lentils.
A fresh green salad with a light vinaigrette is a wonderful way to start any meal, offering a refreshing and healthy option to complement the rest of the dishes.
Pair it with garlic bread, or try this simple no-knead overnight bread for a warm, homemade touch that’s easy to prepare.
For a side of vegetables, go for roasted broccoli or roasted asparagus to add some crispy, savory flavors to your plate.
how to store
Leftovers? Store in an airtight container in the fridge for 3–4 days.
Reheating tips: Reheat on the stovetop or microwave at 50% power. Add a splash of broth or water to keep the pasta moist.
more of our favorite chicken pastas
This Chicken Parmesan Pasta Skillet is a one-pan dish that is perfect for busy weeknights, combining the classic flavors of chicken parmesan with the simplicity of a skillet meal.
This Chicken Caesar Pasta Salad recipe takes all the traditional Caesar salad components and combines them with pasta for a fresh and hearty twist.
Finally, if you make this creamy lemon chicken pasta recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
creamy lemon chicken pasta
Upgrade dinner with this creamy lemon chicken pasta! Juicy chicken, rich lemon sauce, and vibrant spinach make it a family favorite.
Bring a large pot of salted water to a boil over high heat. Once boiling, add pasta and cook according to the package directions until al dente.
When cooked, reserve 1/4 cup pasta water, then drain and set aside.
While the pasta is cooking, start cooking the chicken.
Add 1 Tbsp olive oil to a large skillet over medium-high heat. Season both chicken breasts with salt and pepper on both sides. Once the oil is hot, add the chicken breasts. Sear until golden on both sides, about 2 to 3 minutes per side. Reduce heat to medium-low.
Add butter and garlic for the chicken to the skillet. Cook for about 30 seconds until the garlic begins to brown.
Add the lemon juice and a few lemon slices, stirring to combine. Cover the skillet and let cook over low heat, turning then over once halfway through and basting them with the juices, for about 10 minutes until cooked through. The center temperature should be 165˚F. Keep covered and warm.
In a separate skillet, add the butter for the pasta and melt over medium-high heat. Once it is melted, sprinkle in the flour and cook for about 1 to 2 minutes, stirring constantly.
Add garlic, broth (or wine), lemon juice, and zest for the pasta. Let it cook for about 1 minute.
Whisk in the cream, pouring it in slowly, and cook for a few minutes, until the sauce has thickened. Stir in parmesan cheese until melted.
Stir in basil and spinach, until the spinach leaves have wilted, cooking for about 1 to 2 minutes. Remove from heat.
Season with salt and pepper. Add drained pasta to the skillet. Toss to coat.
If the sauce is too thick, add 1 to 2 Tablespoons of reserved pasta water.
Slice the lemon chicken and place on top of the pasta.
Garnish with freshly chopped basil. Serve immediately.
video
notes
Store. Leftovers can be stored in an airtight container in the fridge for 3 to 4 days. Reheat. Reheat on the stovetop or in the microwave at 50% power. Add a splash of broth or water to keep the pasta moist.
Bright, flavorful, and oh-so-refreshing, this Blueberry Mojito is the ultimate cocktail for spring and summer gatherings. With its gorgeous purple-blue hue and sweet-tart flavor, this twist on the classic mojito is impossible to resist.
about this blueberry mojito
I am so ready for the winter to be over! I want to feel the sun on my face as I sip this refreshing Blueberry Mojito by the pool. This twist on the classic rum cocktail brings a burst of fresh blueberry flavor, elevating both its taste and its look. Trust me, this drink will become your new go-to for any summer party or get-together.
Not only does this cocktail taste amazing, but it’s also visually stunning with its deep purple tones, making it an Instagram-worthy addition to your parties. Even better, because the recipe is so simple, you can whip it up in just five minutes.
Do you need to mix things up for a bigger crowd? Don’t worry! This recipe is easy to scale into a big-batch version, so no one has to miss out on the fun. And we would not want that!
ingredients
Blueberries – Fresh is best for ultimate flavor, but you can use frozen blueberries in a pinch. Just make sure to thaw and drain.
Lime Juice – Freshly squeezed lime juice adds a bright tanginess that ties everything together.
Raw Sugar – Adds just the right amount of sweetness, plus it tastes the best, in my opinion. If you prefer, you can use simple syrup, agave, or honey as the sweetener. Use ¼ ounce to ½ ounce, depending on how sweet you like your cocktail.
Mint Leaves – Fresh mint leaves are a must for that signature mojito aroma and flavor. Be sure to have an extra mint sprig on hand for garnish!
Rum – A white rum like Havana Club Añejo Blanc or Denizen Aged White Rum adds flavor without overpowering the drink. It is a great mid-range price point and they are excellent quality. Of course, purchase your favorite that works for your budget.
Soda Water – Also known as club soda or seltzer water, this gives the cocktail its refreshing fizz. Unflavored soda water provides a light fizz to bring the cocktail to life.
Ice – Because no one likes a warm mojito!
this recipe’s must-haves
To make this blueberry mojito, you’ll need the following bar tools (don’t worry, there are easy hacks if you don’t have them!):
Well friends, we must smash up our blueberries and mint to release their flavors. This muddler is easy to use and clean! No muddler? Use the back of a wooden spoon or any kitchen utensil with a flat surface.
For measuring your rum and lime juice with precision, use a Jigger. If you do not have one, you can just use a measuring cup. Mix, mix, mix! To ensure that everything mixes together smoothly, use a Cocktail Stirring Spoon.
here’s how to make this blueberry mojito
muddle
Start by adding the blueberries, mint leaves, raw sugar, and lime juice to a tall cocktail glass. Using a muddler, gently press and twist to release the juices and oils from the blueberries and mint without over-crushing the mint.
stir
Pour the white rum into the muddled mixture and give it a good stir.
top off
Fill the glass with ice, then top it with soda water. Stir gently to combine everything.
garnish and serve
Garnish with a sprig of mint and some extra blueberries. Now, sip and savor your refreshing Blueberry Mojito!
tips and tricks
Use Fresh Ingredients – Of course, whenever possible, use fresh blueberries, fresh lime juice, and mint for the best flavor. Frozen blueberries can be used but thaw and drain them first.
Go easy on the mint – When muddling the mint, don’t crush it too much. A gentle press is all you need to avoid any bitterness sneaking into your drink.
Sweeten it your way – If you are not a fan of super sweet drinks, start with less sugar and add more if needed. Make it just right for you.
Chill your glass – Want an extra refreshing mojito? Stick your glass in the freezer for a few minutes before making your drink. Frosty and perfect!
Absolutely! Just leave out the rum and top the drink with sparkling water or a flavored soda for a refreshing mocktail.
can I use a different berry?
Yes! Raspberries, blackberries, or strawberries work beautifully in place of blueberries. You could even do a mix of berries for something unique.
what kind of rum should I use?
White rum is the standard for mojitos because it’s light and pairs well with the fruity flavors. For a slightly bolder and spiced flavor, you can try a dark rum to make a “dirty mojito.”
Need some more inspiration for cocktail hour? Check out my booze recipe page!
what to serve with a blueberry mojito
Nothing said fresh better than a beautiful Burrata Caprese Salad. It is a fresh and creamy appetizer. that will pair amazingly with your Mojito.
If you are in the mood for an appetizer type of recipe, then make sure you try this Tomato Puff Pastry Tarts. It is light, flaky, and perfect for sharing.
For a couple of simple dinner options, enjoy this Grilled Full Chicken, which complements the fresh flavors of the mojito, or this Grilled Chipotle BBQ Chicken Skewers, which is more of a smoky, spicy option that pairs well with the cocktail’s sweetness.
more delicious berry recipes to try
Got berries to spare? Check out this delicious Triple Berry Cheesecake for a rich and fruity dessert. Another great option is the Smashed Mixed Berry Pavlova, perfect for a light and airy treat. For something with a crumbly twist, try the Blueberry Pie Crumb Bars for a sweet and satisfying bite. With any of these choices, you cannot go wrong.
Finally, if you make this Blueberry Mojito recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
blueberry mojito
This refreshing twist on a classic is bursting with fresh blueberries, zesty lime, and minty goodness.
In a cocktail glass, muddle blueberries with mint leaves, sugar and lime juice.
Add rum. Stir.
Fill the glass with ice.
Top with soda water. Stir to combine.
Garnish with mint leaves and extra blackberries as desired.
video
notes
Big Batch Option – to serve 6, you will need 1 ½ cups fresh blueberries, ¾ cup fresh lime juice, 2 Tbsp raw sugar, 1 ½ cups fresh mint leaves (packed), and 1 ½ cups white rum. Muddle the blueberries, mint, sugar, and lime juice in the bottom of a pitcher. Add rum, stirring to combine. Fill the pitcher with ice. Top off with ¾ cup to 1 cup soda water. Stir to combine and serve in glasses filled with ice.
Rich, velvety Baileys cheesecake is a grown-up dessert that balances creamy Irish cream with a crunchy chocolate crust and smooth Baileys ganache. It is creamy, boozy, and just the right amount of sweet. Easy to make, impossible to resist!
about this baileys cheesecake
If you love a creamy cheesecake and Irish cream, this Baileys cheesecake was made for you. This is the kind of dessert that makes people close their eyes on the first bite in pure delight. Which is always my ultimate goal whenever anyone sits down at my dinner table.
There are three important parts to this baileys cheesecake. The crust is made of crunchy chocolate graham crackers, with just the right amount of sweetness to pair with the other flavors of this dessert.
Then there’s the filling, which is the perfect cheesecake texture. This filling base recipe is one that I use for all of my cheesecake recipes you find here on the site because it really is that good. It’s not too dense, and not too light. Simply put, it just melts in your mouth. This filling has Irish cream liqueur to add warmth, but also a hint of espresso which boosts the Baileys flavor.
The final piece is the Baileys chocolate ganache – glossy, chocolatey, and spiked with just a touch of that Irish cream liqueur to tie it all together. The silky and rich topping sets to just the right texture. I would eat it straight off the spoon, honestly. It’s just that good.
There are a few steps to making this recipe, but it’s well worth the time and it is my favorite make-ahead dessert, especially for dinner parties and gatherings. Make it the day before and you’ll be ready to serve it the next day easily!
ingredients
graham crackers. Chocolate graham crackers form the crust of this cheesecake! You could also use chocolate wafer cookies or Oreos (no need to remove the filling).
sugar. All you need is granulated sugar for this recipe.
butter. We recommend using unsalted butter for this recipe. If you choose to use salted butter, omit the salt called for in the recipe.
cream cheese. Be sure to soften the cream cheese to room temp before using it in the recipe. This will make it much easier to form the smooth filling.
flour. You only need all-purpose flour for this recipe.
salt. Fine kosher salt is recommended for all baking recipes.
eggs. Use large eggs for this recipe. Bring them to room temperature first.
Irish cream. We like to use Baileys Irish Cream for this recipe, but you can use your favorite brand of Irish cream.
espresso powder. This doesn’t necessarily give a coffee taste to the filling, it compliments the flavor of the Irish cream and chocolate.
chocolate. You can use dark chocolate or semi-sweet chocolate for the topping. We usually use dark chocolate (70% to 80%).
heavy cream. The heavy whipping cream is used in the topping to form the base of the ganache with the chocolate and Irish cream.
this recipe’s must-haves
For this recipe, you will need a 9-inch springform pan for baking the crust and the cheesecake.
Use a food processor to turn the graham crackers into crumbs for the crust.
To make the filling, you will need a stand mixer fitted with paddle attachment. You could also use a hand mixer and a large bowl if that’s what you have on hand.
For the topping, you’ll need a saucepan and a heat-safe bowl (I use one of my stainless steel mixing bowls for this).
here’s how to make baileys cheesecake
make crust
Preheat your oven to 375°F.
Process graham crackers in a food processor until they become fine crumbs. Transfer the crumbs to a medium bowl and mix in the sugar. Pour in the melted butter and stir until the crumbs are evenly moistened and begin to clump together.
Press this mixture firmly into a 9-inch springform pan, covering the bottom and extending about 2 inches up the sides. Bake until the crust becomes fragrant, approximately 10-12 minutes. Remove from the oven and set aside to cool completely.
make filling
Reduce the oven temperature to 300°F.
Using a stand mixer fitted with the paddle attachment, beat the softened cream cheese, flour, and salt until smooth and fluffy (about 5 minutes). Add sugar and beat until well combined. Mix in the vanilla, Irish cream, and espresso powder until fully incorporated. Add eggs one at a time, beating well after each addition until fully incorporated.
Pour the filling into the cooled crust.
bake
Place the cheesecake in the preheated oven and bake for 55-65 minutes.
The cheesecake is done when it’s set around the edges but still has a slight jiggle in the center (similar to Jello). Remove from the oven and allow to cool completely at room temperature.
chill
Once the cheesecake has cooled completely, place it in the refrigerator. Chill for at least 8 hours, or preferably overnight.
make topping
About 1 hour before serving, prepare the ganache topping. Place chocolate in a medium heat-safe bowl.
Heat heavy cream in a small saucepan over medium heat until it reaches a simmer. Immediately pour the hot cream over the chocolate. Let the mixture stand for 1 to 1 ½ minutes without disturbing it. Whisk thoroughly until the mixture becomes smooth and the chocolate is completely melted. Add Irish cream and whisk to incorporate.
Pour the ganache evenly over the chilled cheesecake. Return the cheesecake to the refrigerator for 1 hour to allow the topping to set before slicing and serving.
tips & tricks
soften cream cheese. Be sure to soften the cream cheese to room temperature before starting this recipe. If you don’t, you will end up with a lumpy filling and the cream cheese won’t completely break down.
you don’t need a water bath. You don’t need a water bath to bake cheesecake in this recipe! I use the base of this cheesecake for all my cheesecake recipes, and it works every single time. No water bath necessary.
No, you cannot get drunk off baileys cheesecake. The alcohol is baked off in the cheesecake, and there is a very minor amount in the ganache.
can I serve this to kids or eat it while pregnant?
Since the ganache has alcohol in it, and it is not cooked off, we do not recommend serving this to anyone under the age of 21. It is also advisable to avoid it if you are pregnant (you should consult your doctor as we are not doctors ourselves!). However, if you do not include the ganache, you can serve it to kids and someone who is pregnant, since this alcohol in the cheesecake filling is baked off.
can I use regular graham crackers for the crust?
You can use regular graham crackers for the crust, but the chocolate goes better with the baileys cheesecake filling and ganache. Alternatively, you could use chocolate wafer cookies, if you prefer. If you do, use the weight measurement as indicated in the recipe card below. You could also use Oreos!
If you are looking for something to serve with a slice of this baileys cheesecake, we recommend pairing it with a cozy mug of Irish coffee.
how to store
Store. Leftover cheesecake should be stored in an airtight container or wrapped tightly in plastic wrap. It will last for up to 5 days.
Freeze. Wrap leftovers tightly in a layer of plastic wrap, then a layer of aluminum foil. We like to wrap individual slices, but you can also wrap a large chunk. Freeze for up to 1 month.
Thaw. Thaw frozen cheesecake overnight in the fridge, then enjoy cold.
more ways to enjoy baileys irish cream
This boozy baileys coffee milkshake is the ultimate grown up treat for milkshake lovers.
All you need is four ingredients to make this addictive baileys fudge recipe!
Add baileys hot fudge sauce to your next sundae! The creamy flavor of irish cream combined with rich chocolate is unbeatable.
Finally, if you make this baileys irish cream cheesecake recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
baileys cheesecake
The creamiest Irish cream cheesecake with a spiked chocolate ganache topping and crispy chocolate graham cracker crust.
Add graham crackers to a food processor. Pulse until the crackers are crumbs.
Pour the crumbs into a medium bowl and add sugar for the crust. Stir to combine.
Pour in melted butter, stirring until the crumbs are moistened and clump together slightly.
Press the crumb mixture into a 9-inch springform pan. Be sure to press it into the base, as well as up the sides about 2 inches.
Bake until fragrant, about 10 to 12 minutes. Remove from the oven and let cool completely.
for the filling
Lower the oven temperature to 300˚F.
In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, flour, and salt until smooth and fluffy. This will take about 5 minutes.
Add sugar and beat until combined.
Add vanilla, Irish cream and espresso powder, beating until combined.
Add eggs in one at a time, beating in between each until fully incorporated.
Pour the filling into the cooled crust.
Bake for 55 to 65 minutes, until set, but the center should still jiggle slightly, like Jello.
Remove from the oven and cool completely on the counter before placing in the refrigerator to chill. Chill in the fridge for at least 8 hours.
for the topping
A little over 1 hour before you plan to serve the cheesecake, make the topping.
Add chocolate to a medium heat-safe bowl. Set aside.
Heat heavy cream in a small saucepan over medium heat. Bring to a simmer.
Immediately pour the hot cream over the chocolate. Let side for 1 to 1 1/2 minutes.
Whisk well until the mixture is smooth and the chocolate has melted. Whisk in Irish cream.
Pour the ganache topping over the chilled cheesecake. Chill in the fridge for 1 hour before slicing and serving.
With a bright, citrus flavor, this bourbon smash is a favorite any time of year. Easy to make, and deliciously refreshing, this delicious cocktail can be adjusted to your personal flavor favorites which makes it ideal for beginner bourbon drinkers.
about this bourbon smash cocktail
The beauty of this bourbon smash lies in its simplicity. With just four key ingredients, it offers endless versatility. You can make the simple 4-ingredient recipe anytime, but you can also swap in seasonal fruits to create custom flavor profiles that transition effortlessly through every season.
Despite bourbon forming the foundation, you won’t find this drink overpowering. The bright citrus notes cut through each sip, creating a balanced cocktail with a clean, refreshing finish that appeals to both bourbon enthusiasts and newcomers alike. It’s a sophisticated yet approachable choice regardless of the weather outside.
Crafting this refreshing cocktail requires no bartending expertise. It’s almost like a mint julep, but with a tart twist! Whether you’re hosting an intimate dinner or elevating your next gathering, the bourbon smash adapts beautifully to any occasion. The straightforward preparation and stunning presentation make this the versatile signature cocktail you’ll return to time and again.
ingredients
simple syrup – though you can buy this at the grocery, making homemade simple syrup will give the bourbon smash a much more flavorful profile. Plus, simple syrup is easy to whip up, all you need to do is boil it down, so if you don’t have any store-bought syrup on hand, there’s no need to run out to the grocery store. If you prefer other sweeteners, you can use agave or honey instead.
mint leaves – make sure to purchase fresh mint leaves that aren’t wilted or browning so that the uplifting taste comes through in the cocktail. Make sure you have extra mint sprigs for garnish too!
lemon – fresh lemon juice will always be better so we are using lemon wedges to muddle with the mint in the cocktail.
bourbon – we recommend using Bulleit or Woodford Reserve bourbon if you can as they have a delicious but subtle flavor. However, you can use any bourbon you have on hand.
this recipe’s must-haves
You’ll need a bit of equipment to make the cocktail but it’s nothing you shouldn’t already have on hand. A good-sized muddler will help so that you over-muddle the ingredients.
You’ll also want classic cocktail staples like a jigger, cocktail shaker, and cocktail strainer. These are the basics of any well-stocked bar and all of them are easier to use. Serve this recipe in a double old-fashioned glass or whatever cocktail glass you prefer.
here’s how to make a bourbon smash cocktail
muddle
In a cocktail shaker, muddle together the lemon, mint, and simple syrup taking care not to over-muddle so that the mint doesn’t become bitter.
shake
Add the bourbon to the shaker before filling the rest with ice cubes. Shake it well to combine the ingredients and chill the cocktail.
strain
Fill a rocks glass with ice and strain the bourbon smash into it before adding a sprig of mint and a lemon wheel for garnish.
tips and tricks
Use fresh ingredients. This goes for the mint and lemon as well as any fruit you’ll be adding to vary it. It’s always better to use fresh ingredients over store-bought or frozen.
Make big batches. If you need this recipe for a larger gathering, you can adjust the recipe card to the number of servings you need. Or refer to the notes section to see the measurements for a serving of eight.
Add a splash of club soda. Want to add a little bubbly? Top this cocktail off with some soda water.
variations
Add fruit. In addition to the lemon, you can vary the flavor of this cocktail by adding in your favorite berries (fresh blackberries, blueberries, or raspberries), peaches, or even cherries. To do this, just muddle the fruit in with the mint and lemon. This is a fun way to adjust the cocktail and incorporate seasonal produce, especially in the spring and summer. You can even change up the citrus, using lime wedges for the lime juice.
Use maple syrup. For a unique twist (especially in the fall or winter!), you can replace the simple syrup with maple syrup in the recipe for a cozy feel.
Change the syrup. Though classic simple syrup is tasty, you can enhance or change the taste of the cocktail by using a flavored simple syrup. Below are my personal favorites that you can make at home:
what’s the difference between bourbon and whiskey?
One thing to note is that while all bourbon is technically whiskey, not all whiskey is bourbon. Each is made differently with the result that bourbon has a sweeter flavor profile which sets it apart from a classic rye whiskey.
can I use rye whiskey instead of bourbon?
If you prefer rye whiskey, you can definitely use it. However, know that it will drastically change the flavor of the cocktail. You may want to adjust the simple syrup or lemon after giving it a taste test.
how do I know how much simple syrup to use?
A good rule of thumb is that if you have a large lemon, use 1 ounce of simple syrup. For a smaller lemon, use 1/2 an ounce. Give the cocktail a taste after shaking but before straining it and then you can adjust the amount of lemon based on your preferences. Add either lemon juice or simple syrup in 1/4 ounce increments until you get your desired taste. Remember, you can always add in, but you can’t take away!
One of the best parts about this cocktail is that it pairs well with just about anything since it’s so versatile! If you need some inspiration though, I love pairing it with any of the following:
If you need some more cocktail inspiration, why not try something like this cherry bourbon sour which is both tart and refreshing.
Or, if you have some bitters on hand this bourbon sazerac is a great way to use them up. If you like old fashioneds, this is a fantastic one to try.
Of course, for anyone who loves a bit of bubble, try this bourbon mule which is lovely and fresh for beginner bourbon drinkers thanks to its zesty ginger beer flavor.
Finally, if you make this classic bourbon smash recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
bourbon smash
Easy to make, and deliciously refreshing, this delicious cocktail can be adjusted to your personal flavor favorites which makes it ideal for beginner bourbon drinkers.
ThisCreamy Lemon Salmon Pasta recipe combines flaky, seasoned salmon and wilted greens with a rich creamy sauce. Quick and easy, this recipe is packed with flavor and ready to be served any night of the week.
about this creamy lemon salmon pasta recipe
This creamy lemon salmon pasta recipe brings together luxurious flavors in a dish that’s surprisingly weeknight-friendly. The rich, silky sauce clings to each pasta strand while chunks of deliciously seasoned salmon add protein and depth to every bite.
What makes this recipe truly stand out is the layering of flavors. The salmon gets a flavorful spice rub before baking, while the sauce combines the sweetness of sun-dried tomatoes with the brightness of fresh lemon juice. Wilted spinach adds color and a nutritional boost, making this a complete meal in one dish.
One of the greatest strengths of this recipe is its adaptability. You can use any pasta shape you prefer, from classic fettuccine to penne. The cream sauce can be made richer or lighter depending on your preference, and the cooking process allows you to multitask easily. While the salmon bakes and the pasta boils, you’ll prepare the sauce, meaning everything comes together right when you’re ready to serve.
For busy weeknights when you still want something special or weekend dinners when you’re entertaining without stress, this creamy lemon salmon pasta hits all the right notes. It’s satisfying enough to serve on its own but also pairs well with a simple green salad or crusty bread.
ingredients
salmon. Use skin-on salmon for this recipe. Make sure to remove any pin bones!
spices. You will need a combination of salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne pepper (the last is optional!).
lemon. Fresh lemon juice is a must! You will need 2 lemons for the recipe in total.
butter. Use unsalted butter in this recipe so it doesn’t come out too salty.
pasta. We use fettuccine, but you can use your favorite noodle like spaghetti or linguine. You can also use a short pasta like penne or farfalle.
sun-dried tomatoes. Use sun-dried tomatoes packed in oil for the best flavor and texture.
flour. You will need all-purpose flour to make a roux to thicken the sauce.
broth. We like to use chicken broth (low sodium or regular), but you can also use vegetable broth if that’s what you have on hand.
heavy cream. Heavy whipping cream is the key to making the creamy, rich sauce.
cheese. Use freshly grated parmesan cheese for this recipe! When it is freshly grated, it melts better into the sauce.
greens. We prefer to use spinach for the greens in this recipe, but you can also use kale or arugula.
this recipe’s must-haves
For the pasta, you will need a large pot and colander.
To make the salmon, have a half sheet baking sheet handy for baking.
When it comes to making the sauce, we like to use a large skillet or cast iron skillet. You will also need a whisk, wooden spoon, and tongs to bring the whole recipe together.
here’s how to make this salmon pasta recipe
cook pasta
Bring a pot of salted water to a boil over medium-high heat. Once boiling, add your pasta of choice. Fettuccine, penne, or farfalle works wonderfully with the creamy sauce. Cook according to the package directions until it reaches that ideal al dente – still slightly firm when bitten.
After cooking, drain the pasta and immediately toss it with a light drizzle of olive oil. This prevents the pasta from sticking together while you prepare the other components. Set it aside.
prep and bake salmon
While your pasta is cooking, make the salmon spice mix by combining salt, garlic powder, smoked paprika, onion powder, black pepper, and a pinch of cayenne in a small bowl.
Place salmon skin-side down on a piece of foil on a baking sheet. Drizzle fresh lemon juice over the top of the fillet. Next, sprinkle your spice mixture evenly across the salmon, making sure to cover the entire surface. Top with small pads of butter.
Fold up the sides of the foil to create a boat, without covering the salmon on top. Bake for 12-15 minutes at 400˚F. You’ll know it’s done when the salmon is almost completely opaque and reaches an internal temperature between 125-135°F. The flesh should flake easily when tested with a fork, but still maintain its moisture.
make the sauce
In a large skillet, melt butter with olive oil over medium heat. Once the butter is melted and the pan is hot, add minced garlic and sun-dried tomatoes. Cook for about 30 seconds, stirring occasionally to release all those amazing aromas.
Sprinkle flour over the mixture and cook, stirring constantly, for about 1 minute. Reduce the heat to low, then slowly whisk in chicken broth and heavy cream, adding a pinch of salt for seasoning. Whisk until everything is well combined and smooth.
Increase heat to medium-high and bring the sauce to a simmer. Continue to simmer until the sauce thickens, stirring frequently. This should take about 3-5 minutes.
Once thickened, reduce the heat to low and stir in fresh lemon juice and grated Parmesan cheese until the cheese melts completely into the sauce.
finish the dish
Add cooked pasta to the sauce, along with fresh spinach leaves. Toss everything together and continue cooking until the spinach wilts, which should take just 1-2 minutes.
Gently flake the salmon into large chunks. Add these salmon pieces to the pasta, then toss gently to ensure everything is coated well with the creamy sauce.
Taste and adjust the seasoning with additional salt, pepper, or a squeeze of lemon juice if desired.
season pasta water. Adding salt to the pasta water is a must! This will make your pasta taste best.
don’t overcook your pasta. Make sure that you do not overcook the pasta or it will be gummy. Cook it until it is just al dente, with a bit of bite to it in the middle. The pasta will cook to the right texture in the final minutes of cooking in the sauce.
flake big chunks of salmon. Don’t flake the salmon too finely when adding it to the pasta. As you toss the pasta with the salmon, the salmon will continue to break down into smaller pieces.
add fresh herbs! Want to add some more fresh flavor? Grab fresh basil, fresh parsley, or even fresh dill to garnish this weeknight dinner and give it a boost of flavor.
is it better to pan fry or bake salmon?
We like to bake salmon for this recipe because it’s easy and hands off! That way you can attend to the other elements of the recipe while the salmon roasts in the oven.
If you prefer to pan fry the salmon, you can certainly do that instead.
can I use different greens in this recipe?
You can use spinach, kale, or arugula in this recipe. If you use arugula, the cooking time will be shorter than the time it takes the spinach to wilt. For kale, you will need to cook the greens a little longer for it to wilt.
can I make this recipe ahead of time?
We do not recommend making this recipe ahead of time as it does not reheat well. You can make the salmon ahead of time, flake it, and store in an airtight container in the refrigerator for up to 2 days. Make the pasta and sauce fresh!
Since this pasta dish has salmon, pasta, and spinach all in one bowl, you don’t really need to serve it with anything on the side! However, if you want to pair it with some crusty bread (or air fryer garlic bread!) or roasted vegetables, you certainly can. Another option is an easy salad of fresh spring greens with your favorite dressing.
how to store
Store. Leftovers can be stored in an airtight container in the fridge for up to 2 days.
Reheat. Reheat on half power in the microwave or in a pan over medium-heat. We recommend adding a splash of cream to the bowl to help the sauce come back to life. You could also use a splash of chicken stock.
more of our favorite salmon recipes
Cozy salmon chowder is a classic recipe that is ideal for pairing with slices of crusty bread!
Make rice bowls with our honey sesame ginger bites recipe! This recipe works for an easy weeknight meal or meal prep for the week.
Finally, if you make this creamy salmon pasta recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
creamy lemon salmon pasta recipe
Quick and easy, this creamy pasta recipe is packed with flavor and ready to be served any night of the week.
1/4cupsun-dried tomatoes in oildrained and chopped
2Tbspflour
1 1/2cupslow sodium chicken broth
1/2cupheavy cream
1/4tspsalt
Juice of 1 lemonapprox. 2 to 3 Tbsp
1/2cupfreshly grated Parmesan cheese
5ozbaby spinach
instructions
Preheat the oven to 400 degrees F.
Bring a large pot of salted water to a boil. Cook pasta according to the directions on the package, until al dente. Drain and toss pasta with a light drizzle of olive oil to prevent it from sticking. Set aside.
While the pasta is cooking, prepare the salmon. Stir together salt, garlic powder, smoked paprika, onion powder, black pepper, and cayenne (if using) in a small bowl until combined.
Place salmon skin-side down on a piece of foil on a baking sheet.
Drizzle the fresh lemon juice for the salmon on top of the fillet. Sprinkle on spice mixture in an even layer. Top with pads of butter. Fold up the sides of the foil to make a boat, but do not cover the salmon with the foil completely.
Bake salmon for 12 to 15 minutes, until salmon is almost opaque (internal temp of 125-135 degrees F). The salmon flesh should flake easily.
In a large skillet, melt butter with olive oil over medium heat. Once butter is melted and hot, add garlic and sun-dried tomatoes. Cook for about 30 seconds, stirring occasionally.
Sprinkle in flour and cook, stirring constantly, for about 1 minute. Reduce heat to low. Slowly whisk in chicken broth, heavy cream, and salt until combined. Increase heat to medium-high and bring the sauce to a simmer.
Simmer until the sauce thickens, stirring frequently, about 3 to 5 minutes. Reduce heat to low and stir in lemon juice and parmesan cheese until the cheese is melted.
Add pasta and spinach. Toss, continuing to cook until the spinach wilts, about 1 to 2 minutes.
Flake the salmon into large chunks and add to pasta. Toss with pasta until everything is coated well.
Taste and season with salt, pepper, and/or more lemon juice, if desired. Serve immediately.
Skip the green beer! These 15 Irish-inspired cocktails bring St. Patrick’s Day to life with bold flavors and simple prep. From classic Jameson whiskey drinks to creamy Baileys treats and refreshing cucumber martinis, find your new holiday favorite.
St. Patrick’s Day deserves better than just green beer! This year, raise your glass with cocktails that actually taste as good as they look. We’ve gathered 15 drinks that bring Irish-inspired fun to your celebration without resorting to green food coloring in a pint glass. While you can always sip on a Guinness, we think these cocktails are a step up to honor Ireland with.
From whiskey-forward classics with modern twists to creamy liqueur drinks that double as dessert, these cocktails deliver bold flavors. Jameson Irish whiskey is the main ingredient in several recipes, including an old fashioned, a manhattan, and the refreshing Irish mule.
Not a whiskey fan? No problem! The lineup includes lighter options like the crisp cucumber martini, a fresh apple martini , and a creamy Baileys Coffee Milkshake. And for those chilly March nights, nothing beats wrapping your hands around a classic Irish Coffee done right.
These 15 cocktail recipes will have everyone at your gathering forgetting green beer was ever a tradition. Sláinte!
A simple and delicious Irish coffee is easy to make and so flavorful! With just a few simple ingredients, you can have this cocktail ready in about 5 minutes. The classic combination of coffee and Irish whiskey is a cozy drink everyone will love.
A Jameson Old Fashioned is a simple twist on the classic cocktail recipe that’ll really surprise you! The kick of Irish whiskey with bitters, a little sugar and a splash of soda gives you a smooth drink that’ll elevate happy hour.
A Blackberry Thyme Irish Whiskey Sour is the perfect way to celebrate spring and St. Patrick’s Day, all in one glass! The Irish whiskey makes for a killer pairing for the homemade blackberry thyme simple syrup and sour lemon notes. Feel free to omit the egg whites if you want!
Bailey’s Irish Coffee Milkshake is my version of a dessert, after-dinner drink, and after-dinner coffee all in one glorious, cold and creamy milkshake. This is the only way to finish off that St. Patrick’s Day feast if you like irish cream liqueur and vanilla ice cream. So much better than a shamrock shake!
Crisp and refreshing, this green cucumber margarita is festive and easy to make! With only a few ingredients and a garnish of fresh mint, this light cocktail is an instant favorite.
A Jameson Manhattan is how to class up the Irish whiskey in a whole new way! The smooth spirit pairs perfectly with the classic Manhattan ingredients. You can even serve it as a chilled punch!
An Irish Mule is the traditional Moscow Mule ratio, with Irish whiskey instead of vodka! Irish whiskey, no matter what brand you use, is a fantastic pairing with the bite of ginger and zest of lime. Make it for St. Patrick’s Day or a sunny afternoon spent on a patio.
A Jameson and Ginger cocktail is pure perfection in its simplicity. The smooth Irish whiskey, a ting of lime juice and the bite of ginger ale all come together in this gorgeous glass. It’s doesn’t get any easier than this! The golden hue matches the pot of gold at the end of the rainbow too.
Tart and balanced, this Fresh Apple Martini is made with fresh apples, lemon juice, and vodka (or gin). No artificial flavors or overly sweet ingredients – this cocktail captures the fresh essence of fall!
A Jameson Whiskey Sour is a simple three-ingredient cocktail that allows Jameson Irish Whiskey to shine in a whole new way. The balance of tartness from the fresh lemon juice and a hint of sweet with the spirit is an instant favorite for cocktail hour.
Boozy Baileys Hot Chocolate is creamy and rich, making it a delightful cup to cozy up to on a cold winter night. Topped with a dollop of fresh whipped cream, it’s an easy warm cocktail to indulge in.
An espresso martini is the pick-me-up your next cocktail hour needs. Made with simple ingredients and perfectly balanced, you’ll want to sip this classic cocktail anytime of year.
A Cranberry Cider Irish Mule is just the refreshing, seasonal cocktail you need to toast the New Year! The combination of cranberry and apple cider, along with crisp ginger beer and a bite of Irish whiskey, makes every sip a surprise of flavors and bubbles. Get ready for a real zinger of a sipper!
Craving a cocktail with a little extra depth this week? A Whiskey Apple Ginger Fizz always does the trick! The smooth and tart combination of whiskey, apple juice and ginger beer will tickle your taste buds, but it’s the surprise ingredient of dill that’ll have everyone begging for a second round.
Cool and refreshing, this cucumber martini is a must-try for a green cocktail. Made with fresh cucumber juice, you’ll love this elegant drink. Serve in a coupe glass or martini glass!
Looking for some bites to serve alongside your St. Patrick’s Day cocktails? These St. Patrick’s Day appetizers are the best companions to your Irish-inspired drinks! From quick finger foods to shareable dips, here are some festive favorites that’ll keep your guests satisfied (no luck needed!):
For whiskey cocktail pairings, try the roast beef sliders or corned beef poutine – their savory flavors complement the warm notes in your Jameson drinks beautifully!
Feel free to drop questions below, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
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A simple yet luxurious cocktail combining gin, lemon juice and honey syrup, the Bee’s Knees is made for any occasion from summer parties to cozy evenings. This approachable, balanced drink converts even gin skeptics with its golden, sweet-tart magic.
about this bee’s knees cocktail
There’s something irresistibly charming about cocktails from the Prohibition days. Born from necessity and crafted with ingenuity, these drinks tell stories of speakeasies, jazz music, and the remarkable creativity that flourished despite – or perhaps because of – legal restrictions. And the Bee’s Kees stands out as a perfect example of how limitation bred innovation.
This cocktail screams simplicity. Three ingredients – gin, lemon, and honey syrup – come together in to create something far greater than the sum of its parts. The honey syrup provides a rich depth that granulated sugar simply can’t match, while the lemon cuts through with just the right amount of zing.
I’ve served this drink at summer garden parties where it’s refreshing enough to combat the heat and brought it to fancy dinner gatherings where it feels right at home before a meal. The honey makes it approachable even for friends who “don’t like gin,” and I’ve converted more than a few skeptics.
At least we aren’t working with bathtub gin, right? Cheers!
why is the drink called bee’s knees?
This Prohibition era cocktail combines gin, fresh-squeezed lemon juice and honey for a taste that’s truly exceptional. The playful name comes from 1920s slang for something supremely excellent.
Created by Austrian bartender Frank Meier at the legendary Hôtel Ritz Paris, this cocktail cleverly reworks the classic Gin Sour by swapping sugar for honey.
The result? A richer, smoother sip that cleverly disguised the questionable gin quality common during America’s dry years.
ingredients
honey syrup. You can either buy your own honey simple syrup or make your own! It’s incredibly easy to make and keep in your fridge so you can make this cocktail whenever the mood strikes. Plus, it makes it easy to make a large batch of this cocktail (more details for this below).
lemon juice. Fresh lemon juice is a must for this recipe! Store-bought lemon juice tends to be super sour and can throw off the balance of the drink.
gin. You can use any type of gin for this recipe. We like to use Hendricks Gin (especially their Neptunia Gin). The Botanist or a London dry gin like Beefeater are other nice options as well. Choose a style of gin that you like best.
this recipe’s must-haves
For this recipe, you will need a cocktail shaker, cocktail strainer, and a jigger for measuring ingredients.
We like to serve this cocktail in coupe glasses! You can also use martini glasses, if that’s what you have on hand.
In a shaker filled with ice, combine honey sugar syrup, lemon juice, and gin. Shake well until chilled all the way through, about 30 seconds.
strain
Strain into a chilled coupe glass. You can double strain if you want to, but it’s not necessary. Garnish with a lemon twist and serve!
tips and tricks
adjust the sweetness. Everyone likes a different level of sour, so you can easily adjust the sweetness of the drink by adding more honey simple syrup. If you want more of the honey flavor than the lemon, use 1 to 1 1/4 ounces honey syrup for the recipe.
chill the ingredients. Since this cocktail isn’t served over ice, but it’s best enjoyed cold, chill the honey syrup, lemon juice, and gin before making the drink.
skip the garnish. Don’t have the patience for making a lemon twist? Skip the garnish or simply use a lemon wheel instead.
You can opt to use plain simple syrup instead of honey simple syrup. However, the flavor of this cocktail really balances well with the honey syrup so it is highly recommended to stick to the cocktail recipe!
what kind of cocktail glasses should I use?
We recommend serving this cocktail in coupe glasses or martini glasses.
can I make this a big batch cocktail?
Yes, you can make this cocktail a big batch cocktail! To make this for a crowd of 8, fill a pitcher with ice. Add in 3/4 cup honey syrup, 1 cup freshly squeezed lemon juice (about 4 to 5 medium lemons), and 2 cups gin. Stir vigorously with a long cocktail stirring spoon to chill it all really well. No room temperature drinks here! Serve immediately in chilled coupe glasses.
If you want to make this ahead of time, stir the ingredients together in an empty pitcher. Place in the fridge to chill for up to 4 hours, then serve in a chilled cocktail glass.
The sweet and citrus notes in this cocktail pair with a wide variety of dishes, from grilled meats to seafood, charcuterie boards to rich appetizers that balance out the lightness of the drink. If you are making this cocktail for happy hour or a party, here’s our recommended appetizers to pair with it:
Four cheese pizza dip is rich and gooey, paired with your favorite dippers. Plus you can easily make it ahead of time and bake just before serving!
Want to put together an easy charcuterie board but aren’t sure where to start? Our guide helps you make a simple spread that won’t break the bank.
For a lighter appetizer, make these air fryer scallops with lemon chive butter. They can be served on their own or they can be served with pasta.
more of our favorite gin cocktails to sip on
If you love a classic gin recipe, sip on this gin sour! You only need 5 ingredients for this creamy and smooth cocktail.
The 2-ingredient pink gin cocktail is elegant and easy to add to any cocktail hour.
This bubbly gin sling is a delicious combination for floral gin, sweet vermouth, and bitters.
Finally, if you make this bee’s knees cocktail recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
bee’s knees cocktail
This approachable, balanced drink converts even gin skeptics with its golden, sweet-tart magic.
Combine honey sugar syrup, lemon juice, and gin in a shaker filled with ice.
Shake well until chilled all the way through, about 30 seconds.
Strain into a chilled coupe glass.
Garnish with a lemon twist and serve!
video
notes
To make this for a crowd of 8, fill a pitcher with ice. Add in 3/4 cup honey syrup, 1 cup freshly squeezed lemon juice (about 4 to 5 medium lemons), and 2 cups gin. Stir vigorously with a long cocktail stirring spoon to chill it all really well. Serve immediately in chilled coupe glasses.
If you want to make this ahead of time, stir the ingredients together in an empty pitcher. Place in the fridge to chill for up to 4 hours, then serve in chilled glasses.
Sourdough French Toast is a simple twist on a breakfast classic with the ideal balance of tangy and sweet flavors with a creamy interior and crisp edges. It’s ready in just 25 minutes, making it quick while still being an impressive dish to serve at brunch.
about this sourdough french toast
Are you as obsessed with sourdough bread as we are? Granted, we have not perfected the loaf at home.. yet. But we are trying, and at least the bread still tastes amazing even if the loaves are a bit mis-shaped.
That’s how we decided to make French toast out of our most recent loaf! It doesn’t matter what the bread looks like – once it is sliced it all looks nice.
That slight tang from sourdough bread transforms ordinary French toast into something extraordinary. The tangy taste of the bread balances perfectly with the sweet custard coating for an easy meal. You’ll never want to use another type of bread for French toast again!
Breakfast at home should feel special without the restaurant price tag or the elaborate prep work. This sourdough French toast delivers exactly that – a simple upgrade that feels fancy but comes together in minutes. The sourdough soaks up the custard mixture beautifully, creating a creamy interior with perfectly crisp edges.
It pairs wonderfully with fresh berries, a drizzle of maple syrup, or a dusting of powdered sugar. The real beauty of this recipe is that you can make it with ingredients that you likely already have on hand!
ingredients
milk. Make sure that you use whole milk as this is important to making a good custard for the french toast to soak in. Do not use skim milk, 2% milk, or an alternative milk like almond milk or coconut milk. You could use heavy cream for a richer custard, if desired.
eggs. Use large eggs for this recipe.
vanilla. Have you ever tried to make your own homemade vanilla extract? It’s easier than you might think and you can really dial in the flavor how you like it. If you prefer to buy it, we recommend this Madagascar Bourbon Pure Vanilla Extract from Nielsen Massey.
sugar. We like to use light brown sugar, but you can also use dark brown sugar or granulated sugar.
salt. All you need is kosher fine salt.
cinnamon. You can use your favorite ground cinnamon. It brings a touch of warmth to the custard base.
sourdough. Store-bought or homemade will work wonderfully in this recipe!
butter. Use unsalted butter for cooking the french toast slices.
toppings. You can top this off with powdered sugar, maple syrup, whipped cream, and/or butter.
this recipe’s must-haves
Grab a set of mixing bowls and a whisk to make the custard for this french toast.
To cook the french toast, we usually use our Lodge cast iron skillet! You can also use a nonstick skillet if you prefer.
here’s how to make this sourdough french toast
make custard
In a large bowl, whisk together milk, egg, vanilla, sugar, salt, and cinnamon until well-combined.
Pour the egg mixture into a shallow baking dish.
soak
Add two thick slices of bread into the dish and press them down into the custard. Let soak for 2 minutes. Flip the bread slices and let soak on the other side for another 2 minutes. Remove to a plate and repeat this process with the remaining 2 slices of bread.
fry
Place a cast iron skillet over medium-high heat until hot. Add 1 1/2 Tablespoons butter to the pan. Swirl to coat as the butter melts. Place 2 slices in the pan and cook for 4 minutes. Flip, reduce to medium heat, and cook for another 3 to 4 minutes, until golden brown.
Add remaining butter to the pan and repeat with remaining bread slices. Serve warm with your favorite toppings like powdered sugar and maple syrup.
tips and tricks
use good bread. Whether it is bought or homemade, use high-quality sourdough bread for the best results.
don’t cut it too thick. Make sure that you aren’t cutting the slices thicker than 1-inch. If the slices are too think, the center will be dry and uncooked. We always recommend slicing the bread yourself, versus buying bread that’s already been sliced.
watch the heat. Start by getting the pan nice and hot over medium-high heat. This will create that golden brown sear that you want. Once you flip the slices, reduce the heat to medium or medium-low to make sure the slices cook all the way through without burning.
If you are working with fresh sourdough, you can quickly “age it” by drying out slices on a baking sheet in the oven. Set the oven to 250˚F and place the baking sheet in the oven for about 10 to 15 minutes. You are not trying to toast the slices, just to help remove some of the moisture so the slices can better soak up the custard mixture.
does sourdough taste good for french toast?
Yes, sourdough is fantastic for french toast! We love the combination of the crusty exterior, the soft interior, and the slightly tangy flavor that the bread brings to the classic breakfast recipe.
how long does sourdough french toast last?
If you have leftovers, you can store the french toast in either the fridge or the freezer. For the fridge, store the slices in an airtight container and it will last for about 3 to 4 days. You can also wrap the slices individually in plastic wrap, place in an airtight container and store in the freezer for up to 3 months. Reheating instructions are listed below in the post!
Serve this french toast with all of your favorite toppings like powdered sugar, maple syrup, fresh fruit (strawberries, blueberries, etc), or even a dollop of whipped cream. You can also top it with pads of unsalted butter. Our son loves to have his slathered in peanut butter or Nutella for a special treat.
If you are serving this dish for brunch and need some additional breakfast dishes, we’ve got your covered! Since you already have the carbs, we like to add on veggies and/or eggs. Try our southwestern ham hash for an easy one skillet dish. For a more global twist, this turkish eggs platter is a personal favorite. If you want to keep things simple, serve up some instant pot poached eggs!
Love making sourdough or have some starter you want to use? Try making your own sourdough hot cross buns!
how to store
Store. Leftover fresh toast can be stored in an airtight container in the refrigerator for up to 3 to 4 days.
Reheat. We like to reheat leftovers in a cast iron skillet with a little melted butter over medium high heat. You can also microwave it or toast leftover slices in the toaster oven.
Freeze. Wrap each slice in a layer of plastic wrap, then place in an airtight container or a freezer-safe resealable bag. They will last in the freezer for up to 3 months. Reheat straight from the freezer as noted above!
Finally, if you make this sourdough french toast recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
sourdough french toast
Ready in just 25 minutes, this is a quick meal that's still impressive enough to serve at any brunch gathering.
4slicesstale sourdough breadcut into 3/4-inch thick slices
3Tbspbutterdivided
Powdered sugarfor garnish
Maple syrupfor serving
instructions
In a large bowl, whisk together milk, egg, vanilla, sugar, salt, and cinnamon until well-combined.
Pour the egg mixture into a shallow baking dish.
Add two thick slices of bread into the dish and press them down into the custard. Let soak for 2 minutes. Flip the bread slices and let soak on the other side for another 2 minutes. Remove to a plate and repeat this process with the remaining 2 slices of bread.
Place a cast iron skillet over medium-high heat until hot. Add 1 1/2 Tablespoons butter to the pan. Swirl to coat as the butter melts. Place 2 slices in the pan and cook for 4 minutes. Flip, reduce to medium heat, and cook for another 3 to 4 minutes, until golden brown.
Add remaining butter to the pan and repeat with remaining bread slices. Serve warm with your favorite toppings like powdered sugar and maple syrup.
A Baileys Coffee Milkshake is my version of a dessert, after-dinner drink, and after-dinner coffee all in one glorious, cold and creamy milkshake. This is the only way to finish off that St. Patrick’s Day feast.
about this baileys coffee milkshake
This Baileys Coffee Milkshake hits all the right notes. Rich coffee flavor, creamy vanilla ice cream, and a generous splash of Baileys Irish Cream blend together for a grown-up treat that works any time of year.
I am a HUGE fan of Irish coffee. I so rarely indulge in such a delicious drink, but when I do it’s always after a big meal and it’s almost too much to have on top of whatever crazy dessert I’m diving into alongside it.
That’s why this shake is such genius. It’s the ice cream dessert you always crave, combined with a classic Irish coffee and a little Baileys thrown in for good measure. Simple ingredients always work well together!
I treated my mom to one of these and I think she might be making plans to run away and marry the damn thing. She said it reminded her of a drink she had years and years ago (before lil’ ol’ me was around) and this was the first thing that tasted as good, if not better.
I’m not gonna lie, I live for that kind of thing. To bring back a food memory from so long ago that was SO good; I can’t even describe how exciting that is to me. Further affirming that my obsession with food is deep-rooted in taste memory and making people fall in love with food beyond just the flavors.
Ready in under 5 minutes, this coffee milkshake is what I reach for when I want something a little fancy without any fuss. Serve it in chilled glasses with a swirl of whipped cream on top, and suddenly the night feels like a celebration. Cold, creamy, and just boozy enough – this might become your new signature drink.
Note: This is the updated version of the original posted on March 17, 2016. The recipe has been modified to serve 2 and the post has been updated with tips, variations, and more helpful information.
ingredients
whiskey. Irish whiskey is best for this recipe to pair with the Baileys Irish Cream. We use Jameson.
Irish cream. We like to use Baileys Irish Cream, but you can use your favorite Irish cream brand.
coffee. You can use your favorite cup of brewed coffee for this recipe! Light roast to dark roast, it all works in this recipe. You can even use espresso or cold brew coffee to really amp up the coffee flavor. Feel free to use decaf coffee to cut the caffeine. Make sure you use cold coffee – if it’s piping hot it will melt the milkshake into pure liquid.
ice cream. Use vanilla ice cream or vanilla bean ice cream. We find that vanilla bean ice cream gives you the best flavor.
garnishes. You can top this shake with whipped cream and chocolate shavings. Add a cherry on top if you want!
this recipe’s must haves
To make this recipe, all you need is a high-speed blender like a Vitamix.
here’s how to make this baileys coffee milkshake
blend
Add Irish whiskey, Baileys Irish Cream, cooled coffee and ice cream to the blender (in this order). Blend until smooth.
serve
Pour into two large glasses. Top with whipped cream and chocolate shavings.
variations
add chocolate. Want to add a little chocolate? Add in 2 tablespoons of your favorite chocolate sauce or chocolate syrup to the milkshake before blending. You could even use chocolate ice cream instead of vanilla! ****
add Nutella. Add 2 tablespoons Nutella with the ice cream to add a chocolate hazelnut flavor to the milkshake.
switch up the toppings. Have fun with toppings! You can drizzle caramel sauce, chocolate sauce, sprinkles, a dash of cocoa powder, etc on top.
what kind of coffee should I use in this creamy coffee milkshake?
You can use your favorite coffee! We sometimes like to use espresso for a stronger flavor, but this ends up being super strong, so proceed with caution 😉 You can simply use your favorite coffee from light roast to dark roast.
can I make this non-alcoholic instead?
Yes, you can easily make this the best coffee milkshake without alcohol! Simply omit the Baileys and Irish whiskey. Swap in 1/3 cup milk of choice instead (whole milk, skim milk, coconut milk for dairy-free, almond milk, etc).
can I use instant coffee for this recipe?
You can use instant coffee for this recipe. Make sure that you brew the coffee first. Do not use instant coffee powder or instant coffee granules directly to the blender.
Boozy baileys hot chocolate is hot, creamy, and rich. It’s essentially the opposite of this recipe when you are craving a hot drink.
This no-cook four ingredient baileys fudge is always a favorite treat, no matter what time of year it is!
Love Oreos? These Oreo baileys truffles are rich, creamy, and have just a hint of booze.
If you have a soft spot for a rich slice of cheesecake, this layered Baileys cheesecake is a must-make.
Finally, if you make this baileys coffee milkshake recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with new recipes or the latest news? Sign up for my newsletter to get recipes to your inbox!
Bailey’s Irish Coffee Shake
It’s the ultimate after dinner drink – a dessert, booze and coffee all in one!
This hot Baked Goat Cheese Dip is a gooey appetizer topped with sun-dried tomatoes, fresh basil, and cherry tomatoes. It’s an easy recipe that requires very little active prep and give you that epic cheese pull you’ve been craving. You can even make it ahead-of-time and bake just before guests arrive!
about this baked goat cheese appetizer
When friends show up hungry and conversation is flowing, this baked goat cheese dip delivers every single time. Creamy, tangy, and bubbling with garlic and a combination of cheeses, it’s the appetizer that makes everyone gather around the table even before dinner is ready.
The magic happens in the oven as the goat cheese softens to the perfect scoopable consistency. But the real showstopper? A vibrant topping of sun-dried tomatoes mixed with sweet cherry tomatoes, fresh basil, and a kick of red pepper flakes that adds color, texture, and bold flavor to every scoop.
Serve it straight from the oven with crusty bread, apple slices, or whatever crunchy vehicle you have on hand. The contrast between the warm, melty center and the golden top is what makes this so irresistible. Plus, you can prep it ahead and pop it in the oven when guests arrive – which means more time enjoying your company and less time stuck in the kitchen.
ingredients
cheeses. You will need a combination of goat cheese, cream cheese, shredded mozzarella cheese, and grated parmesan cheese for this recipe. Make sure that you bring both the goat cheese and cream cheese to room temperature before starting this recipe!
yogurt. Use plain Greek yogurt for this recipe.
garlic. Grab your minced garlic! I prefer to purchase mine, but you can also mince your own by hand.
salt and pepper. Use fine kosher salt and freshly cracked black pepper to make this recipe.
tomatoes. You will need a combination of fresh cherry tomatoes and oil-packed sun-dried tomatoes for the tomato topping mixture.
basil. Fresh basil is best for the topping! It has the best flavor. You can also use dried basil if you need to. Use only 1 tsp dried basil, if using.
red pepper flakes. While optional, I like the little kick that the crushed red pepper flakes bring to the tomato topping.
this recipe’s must-haves
For this recipe, you’ll need a set of mixing bowls and a wooden spoon to stir together the dip and the topping.
I like to bake this dip in a stoneware baking dish, but any baking dish will work as long as it holds about 1 to 1 1/2 quarts total.
here’s how to make this baked goat cheese dip
stir
Add goat cheese, cream cheese, mozzarella, parmesan, Greek yogurt, garlic, salt, and pepper to a large bowl. Mix together well until all the ingredients are well-combined.
Dump the mixture into a 1-quart baking dish. Spread into an even layer.
bake
Bake until bubbly and hot, about 20 to 25 minutes. The edges should be golden brown.
topping
While the dip bakes, make the topping. In a medium bowl, stir together sun-dried tomatoes, cherry tomatoes, and basil. Season with salt and pepper to taste. Add a pinch of red pepper flakes, if using.
Remove the dip from the oven. Top with the tomato topping. Serve with your favorite dippers!
variations
When it comes to variations, you can really make it your own when it comes to the topping! Here’s some ideas to try out:
Use marinara sauce. Instead of making a tomato topping, spoon some marinara on top in an even layer and sprinkle with fresh basil after baking. You could even use vodka sauce or pesto!
Add some jam. Top it off with a dollop of fig jam or raspberry jam after baking for a sweet and savory spin.
Incorporate bacon/caramelized onion/more fresh herbs. Add some chopped bacon to the tomato mixture! Mix in some caramelized onion into the goat cheese dip. Sprinkle extra fresh herbs like fresh thyme on top.
You definitely can! While we haven’t tested the flavored goat cheese in this recipe, it should work just fine. Garlic and herb would be the best flavor to choose to match the other flavors in the recipe.
can I make this ahead of time?
Yes! You can make both the dip and the topping ahead of time if you want. We recommend storing them separately. Store the topping in an airtight container in the fridge. The goat cheese dip can be placed in the baking dish, then covered with aluminum foil or plastic wrap tightly. Store in the fridge for up to 1 day, then bake as instructed (you may have to add about 5 to 10 minutes to the cooking time).
what to serve with this baked goat cheese appetizer
Serve this dip with all of your favorite dippers! We are partial to toasted baguette slices (crostini), but you can also use your favorite crackers, tortilla chips, or raw veggies like celery sticks and sliced bell peppers.
how to store
Store. I recommend storing any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat. You can reheat the dip in the microwave in a microwave-safe dish, or in the oven in a small baking dish at 350˚F for about 5 to 10 minutes, until bubbling.
Finally, if you make this baked goat cheese recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
baked goat cheese dip
This gooey cheese dip is an easy recipe that requires very little active prep and give you that epic cheese pull you’ve been craving.
Add goat cheese, cream cheese, mozzarella, parmesan, Greek yogurt, garlic, salt and pepper to a large bowl. Stir together until well-combined.
Dump the mixture into a 1-quart baking dish. Spread the dip into an even layer.
Bake for 20 to 25 minutes, until the edges are golden and bubbling. The dip should be completely warmed through and gooey at this point.
While the cheese is baking, stir together sun-dried tomatoes, cherry tomatoes, and basil in a small bowl. Season with salt and pepper to taste. Add a pinch of red pepper flakes, if using, and stir to combine.
Remove the baked dip from the oven. Spoon the tomato topping on top.
Garnish with fresh chopped basil leaves and a pinch of red pepper flakes.
Green up your St. Patrick’s Day party with 20 easy, impressive appetizers! From crispy smashed potatoes to creamy spinach dips and corned beef poutine, these crowd-pleasing bites bring Irish-inspired fun to your table without hours in the kitchen.
Going green has never tasted this good! St. Patrick’s Day shouldn’t be all about green beer and sub par snacks… It demands a spread worth celebrating with friends and family gathered around the table. We are making naturally green snacks and Irish-inspired recipes to fit the bill.
I’ve rounded up 20 crowd-pleasing appetizers that bring all the luck of the Irish to your festivities. From crispy smashed fingerling potatoes to creamy spinach artichoke goat cheese dip, these bites pack bold flavors without keeping you trapped in the kitchen all day. These are the dishes to pair with your St. Paddy’s Day celebrations, the only thing missing is a leprechaun and a pot of gold at the end of the rainbow.
Each recipe balances that perfect mix of easy preparation while still looking absolutely delicious. Think golden mashed potato fritters, corned beef poutine, and avocado bruschetta bursting with fresh flavors.
The best part? These appetizers work just as brilliantly for casual gatherings as they do for more festive celebrations. Let’s kick off your St. Patrick’s Day celebration with appetizers that’ll have everyone reaching for seconds because they taste so good!
Want to pair this with a simple board? Add some Irish cheddar or pub cheese to a board with crackers, fruit like green grapes and apples, vegetables like bell pepper and celery, and any other snacks! Pistachios and sausage make a great addition to an Irish snack board too.
st. patrick’s day appetizers
Avocado Reuben Bites
Avocado Reuben Bites make any get together more memorable, whether you are celebrating something special or it’s just a random Saturday! Layers of corned beef, Swiss cheese and sauerkraut are enhanced by creamy avocado, then piled high on waffle fries and topped off with traditional Thousand Island dressing. It’s the simplest way to make the classic Reuben bite sized (and even more delish!).
Crispy smashed fingerling potatoes are an easy side dish or appetizer for any occasion! The crispy exterior paired with creamy centers makes this recipe an instant family favorite. Topped with a fresh herb garlic butter and fresh herbs, you won’t be able to stop eating these!
Satisfy your craving for something crispy and gooey with these easy cheese croquettes. Bite-sized and bursting with flavor, these crispy little balls are our variation on the classic Belgian snack.
If you love jalapeño poppers, you are going to flip out over these Jalapeño Avocado Cream Cheese Wontons! The creamy and spicy filling wrapped in crispy wonton wrappers makes these poppers a fantastic party appetizer (or afternoon snack…).
Spinach and Artichoke Goat Cheese Dip is a tangy twist on your favorite warm and gooey dip! Goat cheese brings an extra layer of savory flavor to the party that is simply irresistible. Everyone will be gobbling it up in mere minutes!
Craving a delicious and easy snack? These easy potato cheese balls are crispy on the outside, and gooey on the inside. They are the ultimate party snack!
Mashed Potato Fritters are tender and creamy on the inside, with a crunchy crispy exterior. They are the perfect comfort food for any day of the week and use up any leftover mashed potatoes you may have sitting in your refrigerator! Top them with sour cream and chives to serve as a side dish or even an appetizer.
Roast beef sliders with caramelized onions are effortless, savory, and perfect for any gathering. Whether you are making a batch for game day or need a casual dinner, these mini sandwiches are an easy winner.
Bacon Jalapeño Spinach Artichoke Dip is creamy, savory, zingy, and a little spicy. It’s everything you could want in a shareable appetizer! Pair this spinach dip with your favorite dippers like crostini or tortilla chips.
Roasted Asparagus Herb Ricotta Crostini is an easy appetizer that screams spring. Golden toasted baguette slices are topped with a creamy lemon and herb ricotta mixture that’s been whipped to perfection. Topped with roasted asparagus, it is simple, fresh, and ideal for large gatherings.
Air Fryer Buffalo Jalapeño Poppers are filled with cream cheese, more cheese, and buffalo sauce, then topped with breadcrumbs that get all golden and crispy in the air fryer! Ready in just 7 minutes, they are the perfectly pop-able appetizer.
Loaded Bacon Potato Skewers are the ultimate grilled side dish this summer. Everyone loves a good baked potato, and this is a whole new take on it! Topped with a drizzle of sour cream and chives or scallions/green onion.
Easy avocado bruschetta is a flavorful snack that is killer for a party and also as a midday treat. The bright flavors are so satisfying, and the creamy addition of avocado is the best twist on the Italian classic! Top with a sprinkle of fresh basil or parsley.
Celebrate the luck of the Irish with this St. Patrick’s Day themed poutine recipe. With veggies piled on top in the form of coleslaw, you’ll love this dish for March 17th. The Guinness gravy is the best part!
Avocado Sun-Dried Tomato Chicken Egg Rolls are served with a creamy ranch dipping sauce, making for a flavorful and bright snack no one can resist. They are the ideal savory snack to serve up for any upcoming gathering you have planned! Be sure to make plenty, because they disappear FAST.
Guacamole Wontons are the handheld version of my favorite food, that’s also been fried. The golden brown, crunchy exterior wraps the guacamole in a warm hug. Be sure to make them for the big game!
Chicken Spinach Artichoke Dip Puffs are the bite-sized version of your favorite dip, made heartier with the addition of chicken. It’s the easy-to-make rich and creamy appetizer that’s ready to eat in 45 minutes! They’ll disappear quick, so be sure to set a couple aside for yourself 😉
Spicy Avocado Chimichurri Salsa is a quick and easy salsa that breaks up the usual red-based salsa routine. It’s chunky, spicy, and packed with herbaceous flavor that’s impossible for anyone to resist!
Loaded Mashed Potato Egg Rolls are the best way to get your baked potato fix, but in a totally delicious new way! All your favorite loaded baked potato flavors are wrapped up inside an egg roll, fried golden brown and served up with an epic beer cheddar cheese sauce. All I can say is, you’re welcome.
If you love salsa, then you have to give this green Tomatillo Salsa a try! The delicious creamy consistency and savory flavor are so yummy, words don’t do them justice. Give this recipe a try.
If you’re looking for the absolute perfect bite, you must make these Pork Belly Mini Potato Stacks. Tender and juicy pork belly bites are served on top of the most addictive stacks of herby, crispy potatoes. Make this appetizer for your next get together or holiday dinner!
Mashed Potato Beef Hand Pies are an amazing handheld dinner or party appetizer! These Irish meat pies feature stew meat cooked in Guinness with vegetables and mashed potatoes. Wrap ’em up in the flakiest crust and bake for this delicious dish.
If you are looking for some cocktails to serve with your St. Patrick’s Day appetizers, check out our vast archive of cocktail recipes! We have everything from the classics to festive favorites. Here are some of our favorite Irish-themed cocktails to whip up:
This Irish Mule is a super simple drink that doesn’t require too many ingredients and is on theme with the holiday!
A cozy Irish coffee is easy to make, so it is the ideal pairing if the night happens to be a chilly one! Or, if your St. Patty’s Day is hot, chill out with a baileys coffee milkshake.
Ready to add a splash of pink to your cocktail game? Learn how to make a delicious pink gin cocktail with just 2 ingredients! This elegant cocktail is an easy add to any cocktail hour or party.
about this pink gin cocktail
Sometimes the simplest combinations create something unexpectedly beautiful. Like this pink gin cocktail – it’s not trendy pink gin from a bottle, but rather a clever combination of London dry gin and a generous splash of Angostura bitters that creates the most stunning rosy hue.
Whenever I make this cocktail, I always notice how the flavors build with each sip. The initial hit of juniper from the gin gives way to warm spices and herbs from the bitters. It’s complex without being complicated, and that’s exactly what makes it perfect for both casual evenings at home and dinner parties where you want to impress without spending the whole time playing bartender.
You probably already have everything you need to make this! No specialty liqueurs or hard-to-find ingredients. Just good gin and Angostura bitters (you know, that bottle with the oversized label that’s been sitting in your cabinet).
ingredients
gin. Use your favorite gin for this recipe. You want to make sure that it’s your favorite brand as the flavor will be prominent in the cocktail. I personally am a fan of Hendricks Gin (especially their Neptunia Gin) and The Botanist is really nice as well.
bitters. We prefer to use Angostura bitters for the best flavor. However, you could also use aromatic bitters if that’s what you have on hand.
lemon twist. A simple lemon twist is the only garnish you need!
this recipe’s must-haves
To make this cocktail, we recommend using a cocktail mixing glass and a cocktail stirring spoon. If you don’t have a mixing glass, you can use a cocktail shaker instead to shake the cocktail instead of stirring.
You will also need a cocktail strainer to strain the cocktail.
Use coupe glasses to serve this drink! Make sure you have a chilled coupe glass for the best results. Of course, if you don’t have this specific type of glass, you can use others like a champagne flute, chilled martini glass, rocks glass, or even a highball glass.
Add gin and bitters to a mixing glass filled halfway with ice cubes. Stir well until combined and chilled.
strain
Strain and pour into a chilled cocktail glass. Garnish with a lemon twist and serve.
tips and tricks
chill well. We like to serve this cocktail in a chilled glass so it stays nice and cold. You can also chill the gin in the freezer beforehand to make sure it’s really cold.
adjust the bitters. Angostura bitters are strong, so you don’t need more than four dashes in general to make this cocktail. If you want, you can even start with just a couple of dashes, then taste and adjust as desired. You might only want a dash angostura bitters. As always, it’s better to add, because you can’t take away.
too strong? If this cocktail flavour is too strong for you, you can dilute it with some tonic water.
can I turn this pink cocktail into a spritz cocktail?
This cocktail can be turned into a spritz cocktail easily! Simply make the cocktail as instructed, then strain it into a larger spritz glass or stemless wine glass. Top off with prosecco (up to 4 ounces), and enjoy!
can I make this in a big batch?
You can definitely make this cocktail in a big batch! We recommend making it in a large pitcher without ice, stirring to combine. Then place in the refrigerator to chill for at least a few hours (you could also pop it in the freezer to chill faster). To get the right amount of servings, just adjust the serving amount on the recipe card to the amount of people you plan to serve.
If you are pairing this drink with dinner, consider serving it with grilled bang bang shrimp served over rice.
Dessert calls for triple berry cheesecake, with the sweet and tangy cheesecake pairing with the sharp and strong cocktail.
more easy classic cocktails to enjoy
A Jameson manhattan is an Irish whiskey version of the classic cocktail.
Classic red sangria is a simple recipe that is ideal for serving in a big batch.
This patron margarita is simple and elevated, making it the best pairing for taco night at home.
Finally, if you make this pink gin cocktail recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
pink gin cocktail
This elegant 2-ingredient cocktail is an easy add to any cocktail hour or party.
This cheesy and delicious four cheese pizza dip recipe is the perfect appetizer for any party or game day gathering. Made with a blend of four types of cheese and fresh herbs, it’s sure to be a crowd-pleaser!
about this four cheese pizza dip
I want to take a long swim in this cheesy goodness. But really, I want to stuff my face with pieces of toasted bread completely slathered in cheesy goodness. Because this dip is just so so so O-M-G amazing.
It’s pizza – FOUR CHEESE PIZZA – but in a dip. Giving me the perfect excuse to continue my bread obsession and top it will tons of ooey gooey cheese.
Each scoop delivers that perfect pizza experience – stretchy mozzarella, tangy provolone, rich havarti, and sharp parmesan. Fresh basil and oregano bring that classic Italian seasoning pizzeria aroma, while slow-roasted garlic adds deep, caramelized notes that make this dip absolutely irresistible. The roasted tomatoes burst with concentrated sweetness, creating pockets of bright flavor throughout the creamy cheese blend.
You might be thinking this is complicated, but it’s actually one of the easiest appetizers to throw together. While the garlic and tomatoes roast (filling your kitchen with the most amazing aroma), you’ll simply combine the cheeses and herbs. Pop it in the oven, and 30 minutes later, you’ve got a show-stopping dip that’ll have everyone asking for the recipe.
Serve this with crusty bread, garlic crostini, or even fresh vegetables – though in my experience, people have been known to eat it straight from the dish with a spoon. It’s that good. And the best part? You can prep everything ahead of time and just bake it when you’re ready to serve.
Note: This is an updated version of the original published on February 28, 2014. The recipe has been slightly modified and the post includes more details, tips, and advice for making the dip!
ingredients
tomatoes. We like to use cherry tomatoes, but you can also use grape tomatoes.
garlic. A head of fresh garlic is a must for this recipe! You’ll love the roasted garlic flavor in the dip.
olive oil. Extra virgin olive oil is all you need to coat the garlic and tomatoes before they are roasted in the oven.
cheeses. You will need a combination of mozzarella cheese, provolone cheese, parmesan cheese, and havarti cheese.
cream cheese. Use full fat cream cheese for the best results and flavor. You can also use light cream cheese if you prefer.
herbs. Fresh oregano and fresh basil make this dip pop with flavor! You can also use dried herbs if you can’t get fresh herbs. See the FAQs below or the recipe card for exact measurements.
spices. You will need a combination of onion powder (or garlic powder), red pepper flakes (optional), salt, and freshly cracked black pepper.
this recipe’s must-haves
To make this recipe, you will need a half sheet baking sheet or other rimmed baking sheet to prep the garlic and tomatoes.
For the dip, I just use the biggest bowl from my set of mixing bowls and a wooden spoon.
You can bake the dip in your favorite baking dish that holds 1 1/2 quarts to 2 quarts.
here’s how to make this four cheese pizza dip recipe
roast garlic and tomatoes
Peel the garlic cloves from a head of garlic and toss onto a lined rimmed baking sheet with the halved tomatoes. Drizzle with olive oil and season with salt and pepper. Shake everything around to evenly coat the garlic and tomatoes.
Bake at 400˚F for about 20 to 25 minutes, until the garlic is softened and tomatoes and bursting.
make dip
Add 8 ounces of mozzarella to a large bowl with all of the provolone, parmesan, havarti, and softened cream cheese. Mix together until the cheese and well-combined.
Remove the garlic and tomatoes from the oven. Use the back of a fork to smash the garlic cloves. Add the tomatoes and garlic cloves to the cream mcheese mixture along with oregano, basil, onion powder, and pinch of red pepper flakes, if using.
Season with a pinch of salt and freshly cracked pepper to taste.
Mix until the dip is well combined and there are no lumps of cream cheese in the mixture.
bake
Dump the mixture into a baking dish (about 1 1/2 quarts in size). Top with the remaining mozzarella in an even layer.
Bake for 30 minutes until golden and bubbling. If the top isn’t getting browned enough, you can pop it under the broiler for a couple of minutes. Just keep an eye on it do it doesn’t burn!
Serve immediately with your favorite dippers.
tips and tricks
incorporate it all well. It is going to take you a minute to stir everything together and make sure everything is evenly incorporated, but this will give you the best result! Don’t let there be any big lumps of cream cheese.
add in you favorite pizza toppings. Want to make this custom to your favorite flavors? Add in your preferred toppings that you usually like on your pizza! Mushrooms, green bell pepper, black olives, cooked bacon, onion, mini pepperonis, cooked italian sausage, and even pineapple work for this.
bring cream cheese to room temp. Make sure that you bring your cream cheese to room temperature! It will be infinitely easier to mix together if you do.
There are so many dippers you can use! Here’s a list of our favorites:
toasted slices of bread
pita chips
tortilla chips
crackers
carrot sticks
bell peppers
celery sticks
bagel chips
baguette slices
can you freeze pizza dip?
No, we do not recommend freezing this recipe. If dairy is frozen, it tends to separate after bring reheated.
what if I can’t get fresh herbs?
If you can’t get your hands on fresh herbs, you can use dried herbs instead. For the oregano, you can use 1 1/2 tsp dried oregano instead of 1 Tbsp freshly chopped oregano. If you can’t get fresh basil, you can use 1 Tbsp dried basil instead of 1/4 cup freshly chopped basil leaves.
We like to serve this pizza dip with toasted slices of bread, pita chips, or even tortilla chips. You can also serve it with freshly cut vegetables, like carrots, bell pepper strips, or celery.
If you are hoping to pair this cheesy dip with a cocktail, we like to keep with the Italian theme with a bubbly Aperol spritz or limoncello spritz.
how to store
Store. If you have any leftovers, you can store them in an airtight container in the fridge for up to 4 days.
Reheat. To reheat, do so either in a baking dish in the oven (at 375˚F for about 15 minutes) or in a microwave-safe bowl (microwave in 30 second intervals until warmed through).
Freeze. We do not recommend freezing this dish as dairy will separate after freezing and reheating.
more easy baked appetizers to make
Prosciutto cheese twists are a simple puff pastry appetizer that are easy to make and bake in the oven.
If you want an easy cheese appetizer, try this baked camembert! It’s topped with a mixture of dried cranberries and walnuts.
Finally, if you make this four cheese pizza dip recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.
Feel free to drop questions below too, if you have them!
Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!
Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter to get them straight to your inbox!
Four Cheese Pizza Dip
This combination of four cheeses, herbs, and freshly roasted tomatoes is the perfect appetizer for any event! Savory and oh-so delightfully sinful!
Preheat the oven to 400˚F. Line a rimmed baking sheet with silicone mat or parchment paper.
Peel garlic cloves and add to the prepared baking sheet with halved tomatoes. Drizzle olive oil over the garlic and tomatoes, then gently toss the tomatoes and garlic until coated. Season with salt and pepper to taste.
Roast the garlic and tomato together for 20 to 25 minutes, until the tomatoes have burst and garlic is softened. Remove from oven and set aside.
Add 8 oz mozzarella with all of the provolone, parmesan, havarti, and cream cheese in a large bowl. Stir to combine.
Once the garlic has cooled, smash each clove with the back of a fork until it is more of a paste. Add the garlic and tomatoes to the bowl of cheeses along with the fresh herbs, onion powder, and pinch of red pepper flakes. Season with salt and pepper to taste. Stir to combine.
Add the cheese mixture to an oven safe dish (about 1 1/2 quarts in size). Sprinkle the top with the remaining mozzarella cheese in an even layer.
Bake for 30 minutes until the top is golden and the dip is bubbling.
Serve immediately with your favorite dippers.
video
notes
*If you can’t get fresh oregano, you can use 1 1/2 tsp dried oregano. **If you can’t get fresh basil, you can use 1 Tbsp dried basil.
