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Korean Ground Turkey and Rice Lettuce Wraps

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This post has been sponsored by Minute® Rice. All thoughts and opinions are my own. 

Korean Ground Turkey Lettuce Wraps make for a tasty, light lunch or appetizer. The combination of Korean flavors, ground turkey, and Minute® Ready to Serve Brown Rice are a fantastic global twist on the traditional lettuce wrap recipe!

Side angle photo of ground turkey wraps

Say hello to my new favorite better-for-you lunch! 

Ok, that’s a lie; I also eat these for dinner. And serve them as an appetizer… They really are the most versatile little wraps!

After going through the responses on my reader survey, you have spoken and I am listening! There was a resounding request for more global flavors and some lighter options, so here I am with a recipe that meets both.

[Read more…]

King Cake Cookies

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King Cake Cookies are all the king cake flavor in cookie form! The soft, chewy, and thick sugar cookies have a burst of cinnamon and vanilla, just like king cake. The touch of lemon in the frosting is pure Mardi Gras deliciousness.

Fat Tuesday is just around the corner, friends!

Are you celebrating this year?

Since I know a lot of you will be planning your parties for the weekend, or perhaps you’ll be going hardcore on the holiday itself, I wanted to send you into the weekend with one final treat to celebrate with.

King cake cookies are a sugar cookie that’s been packed with all the flavor of king cake and decorated to look just like one. [Read more…]

Spicy Italian Stuffed Peppers

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Spicy Italian Stuffed Peppers are a fresh twist on a family favorite! Sweet bell peppers are stuffed with a hearty mixture of ground beef, marinara sauce, Italian herbs, cheese, and veggies. Each stuffed pepper is a dinner unto itself, but without the carbs that you typically see in stuffed peppers!

Plate of stuffed peppers image

Stuffed peppers are one of my favorite dinners, especially when I want something filling that isn’t unhealthy.

As we get to the end of winter, I am in desperate need of lightened up recipes that fill me up without totally ruining the balance I am trying to achieve.

Anyone else out there feeling that way?

[Read more…]

Korean Spicy Chicken Rice Bowls For Two

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Korean Spicy Chicken Rice Bowls are the global healthy meal that is made for two people! Make them for lunch or dinner, either way you’ll be guaranteed for a spicy flavor that you won’t be able to resist. 

Korean chicken in a rice bowl photo

There just aren’t enough meals with global flavors designed for two people in the world, am I right?

Lately, I’ve been feeling so bored with our normal dinner routine. We’ve gotten into a bit of a rut and I am continually cooking the same recipe week after week. 

Funny enough, the Man would be totally fine with this, but for me, I NEED VARIETY. I mean, I love food after all. Food is what I think about all day so I can’t just eat the same thing all the time. 

[Read more…]

Miso Marinated Steak Salad with Avocado

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Miso Marinated Steak Salad is a balanced blend of Asian flavors with steak, fresh greens, and vegetables. From the marinade to the dressing, all the elements make every bite pop!

Overhead photo of miso steak salad with avocado

Being balanced in my diet is a challenge daily. There are the things that I want to make, but I also need to be mindful of the food I am putting in my body. 

For me, diets are all about balance. I am not going to cut out carbs, I am not going to slash calories in half, and I am not going to live off of only healthy recipes for the rest of my life. 

That’s precisely why I made this salad. It’s got the meat yumminess but a bunch of greens and vegetables as well to balance it all out.

[Read more…]

Chocolate Covered Strawberry Brownies

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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. 

Bite out of a chocolate strawberry brownie photo

Making chocolate covered strawberries is kind of a pain in the butt. I mean, I love them, don’t get me wrong.

But, I don’t love the effort required. You have to melt the chocolate and hope you do it correctly so it doesn’t seize. The berries need to be carefully dipped so that they don’t look all sloppy.

I would so much rather BAKE. Baking is definitely one of my favorite things to do, especially when I am baking for other people. There’s no more joy in the world than the smile that comes immediately after taking the first bite of something warm, gooey, and chocolate right out of the oven.

Overhead photo of chocolate strawberry brownies

So instead of slaving over making the perfect chocolate covered strawberry, I made chocolate covered strawberry brownies.

Ok, so I know that brownies with fruit might sound weird to some of you. BUT IT IS GENIUS.

The burst of tart and tangy fruit along with rich dark chocolate is pure magic. Plus, these brownies are the PERFECT ones. They are gooey and chewy. There’s tons of chocolate packed in there. They are fudgy instead of cake-like. The strawberry flavor comes through in every single bite.

JUST SO FREAKING GOOD.

I definitely inhaled three of them once they were cool enough to eat and I don’t care who knows it. It was totally worth it. Consider serving them with any of my Valentine’s Day menu ideas! Made with simple ingredients, you are going to want to serve these brownies for all of your celebrations, whether it’s Mother’s Day, Easter, Valentine’s Day, birthday parties, baby showers, bridal showers, and more.

If you love brownies and want something new to try, check out these chewy brownie mix cookies!

Overhead images of brownies stacked

This Recipe’s Must-Haves

To make the batter, you will only need the largest of the mixing bowls you have and a wooden spoon.

Be sure to have your chef’s knife and cutting board ready to chop up the chocolate and fresh strawberries.

I love to bake up these brownies in this 9-inch baking pan.

Other yummy brownie recipes: Dark Chocolate Peanut Butter Avocado Brownie Bites | Espresso Brownie Cups | Whiskey Skillet Brownie | Sizzling Brownie

Stack of strawberry brownies picture

Here’s How To Make Strawberry Brownies

Make Batter

The batter comes together with just one large bowl and a wooden spoon! Talk about less to have to clean, am I right? You don’t need to bother with a stand mixer or hand mixer at all. Stir in everything as it says in the ingredients list to make sure they turn out perfectly.

My biggest recommendation is to make sure that you have all your ingredients measured and ready to go BEFORE you start putting it all together. You should be able to measure everything then make the batter while the oven preheats!

Top with Strawberries

Pour the brownie batter into the prepared baking pan. Scrape the large mixing bowl out to get all of the batter! After you pour the batter into the 9-inch square baking pan, spread it out into an even layer. Then top it with chopped strawberries (you could also use thick strawberry slices instead!), lightly pressing them down into the batter to make sure they stick in there.

Bake

Bake the brownies until they are cooked through, about 35 to 40 minutes! After they are done, let them cool slightly before topping with shaved chocolate. This gives the brownies a little extra chocolate boost and OMG it’s SO GOOD.

Need inspiration for a sweet ending to a meal? Check out my dessert recipes page for some tasty ideas.

Chocolate brownies with strawberry picture

How should I store strawberry brownies?

Because of their texture and the fresh fruit, I like to store these in the refrigerator. They last up to 5 days in a storage container.

Pro tip: to make them all warm and gooey again, add them to the microwave for about 30 seconds. YUM.

Stacked up brownies pictures

Make It Your Own

  • I like to chop my berries into quarter sized chunks but you can chop them smaller if you like.
  • You can even use raspberries or blackberries instead of strawberries if you prefer!
  • Don’t like dark chocolate? You can totally use milk chocolate or semi-sweet chocolate for this recipe as well!
  • Top them with powdered sugar for an elegant finish.
  • Serve it with a scoop of vanilla ice cream to make a strawberry brownie sundae.

If you are looking for another brownie recipe, these gooey and fudgy biscoff brownies are another favorite of ours!

how to store

Store. Once cooled, store in an airtight container in the refrigerator for up to 4 to 5 days.

Stack of chocolate brownies

Finally, if you make this strawberry brownies 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!

Thumbnail image of chocolate covered strawberry brownies

Chocolate Covered Strawberry Brownies

Gooey, decadent chocolate brownies are topped with chunks of strawberries for a fruity twist on a chocolate covered strawberry.
4.4 from 23 votes
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equipment

ingredients

  • 1/2 cup unsalted butter melted
  • 1 cup sugar
  • 2 large eggs
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1 tsp vanilla extract
  • 1/2 tsp instant espresso powder
  • 2/3 cup unsweetened cocoa powder
  • 3/4 cup all-purpose flour
  • 7 oz dark chocolate chopped
  • 5-7 strawberries sliced up
  • Garnish: Shaved dark chocolate

instructions

  • Preheat oven to 350˚F. Line a 9×9-inch baking pan with parchment paper. Spray with nonstick spray and set aside.
  • In a large bowl, stir together melted butter and sugar until combined.
  • Stir in eggs, salt, baking powder, vanilla extract, and instant espresso powder.
  • Add cocoa powder and flour, stirring until combined and there are no lumps.
  • Fold in chopped chocolate.
  • Add batter to the prepared baking pan and spread into an even layer. It helps to spray a spatula with nonstick spray so the batter doesn’t stick and spreads easier! Top with chopped strawberries, slightly pressing them into the batter.
  • Bake for 35 to 40 minutes, until a toothpick inserted in the center comes out with just a few crumbs.
  • Cool for 5 minutes in the pan before removing from the pan. Sprinkle with shaved dark chocolate, if desired, before cutting.
Cuisine: Valentine’s Day
Category: Brownies

Creamy Sausage Kale Rigatoni Pasta

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Creamy Sausage Kale Rigatoni Pasta is the easy dinner inspiration you’ve been looking for this week. It can be made for a romantic Valentine’s Day dinner in, or a weeknight treat with the greens to make you feel a little healthier about eating pasta!

Sausage Kale Rigatoni pasta in a bowl photo

Nothing says comfort to the Man more than pasta. His go-to when he is feeling crummy is always either macaroni and cheese or spaghetti and pasta sauce. 

For some reason, spaghetti and pasta sauce reminds me wayyyy too much of cheap college days where that was one of three recipes I knew how to make. 

I remember making it over and over again, inhaling the carbs in a dinky kitchen and really hating that I had to clean a whole TWO DISHES as a result of making my own food. 

Oh how little I knew back then…

[Read more…]

Raspberry Chocolate Croissant French Toast Bake

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This Raspberry Chocolate Croissant French Toast Bake is how I bring a little bit of Parisian pastry into my weekly breakfast routine. Using croissants makes for a flakier French toast casserole, and the pops of fruit and chocolate send it over the top! You can make it the same day or let it chill overnight, then bake tomorrow morning. 

Overhead picture of raspberry chocolate croissant French toast bake

Want to really treat the family to a killer weekend brunch for Valentine’s Day? Or maybe you just want to make a tasty casserole to eat all weekend long with your special someone?

This raspberry chocolate croissant French toast bake is eve-ry-THANG.

It’s got tasty fruity berries. There’s a hit of dark chocolate goodness. The flaky pastry is to die for.

Oh and did I mention it all comes together in just 10 minutes?

[Read more…]

Mezcal Paloma Punch

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Mezcal Paloma Punch is the big batch version of the cocktail, made with smoky mezcal. This punch has it all – it’s smoky and tart with just a touch of sweetness and bubbles. It’ll get the party started!

Side image of mezcal cocktail in a glass

Tequila and I have a tumultuous history. We might have gotten along at one point, but after one particular trip to Mexico and a conga line of tequila shots… Well, we are no longer besties.

The mere smell of tequila can send me over the edge. Of course I will still drink margaritas if the tequila isn’t too strong… But it’s not my drink of choice and I tend to shy away.

Mezcal on the other hand. This is a spirit that I have gotten to know more and more over the past few years, primarily because of the Man’s encouragement. [Read more…]

Dry Rub Wings with BBQ Blue Cheese Sauce

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Dry Rub Wings are the EASIEST way to make wings. All you need is a slammin’ seasoning to infuse your grilled chicken wings with a ton of flavor! You can serve them straight up or pair them with a tangy BBQ blue cheese dipping sauce.

Overhead photo of grilled chicken wings

Disclosure: This post was sponsored by Head Country Bar-B-Q. As always, all opinions are my own. Thank you for supporting the brands that support Cake ’n Knife.

Oh boy people, we are in the final leg of the football season… Can you believe it?

Now, I have to be honest, I don’t really have any strong feelings towards either team that is in the big game this coming Sunday. All I can say is that I am happy to have placed third in my fantasy league! HA.

Picture of grilled chicken wings

So I suppose this year, the whole watch party thing will be more of me watching the commercials than getting hyped about the game itself. 

This doesn’t mean that I can’t have some seriously tasty food though, you know?

I mean, to me, that’s what makes any watch party a surefire W-I-N. You gotta have the snacks and more snacks, cocktails and even more snacks to make it worthy of the biggest game of the year.

This year, you have to make these wings. I mean, you really HAVE TO.

Dry rub chicken wing being dipped in sauce

The Man and I love all kinds of wings. We are pretty obsessed and we can destroy platefuls of them if you give us a chance. Lately, I’ve been really into dry rub chicken wings. The saucy ones are great and all, but there’s something about the char you get on the dry rub wings that comes through with an extra punch of flavor.

The real flavor bomb is the seasoning I used, which just so happens to be Head Country Bar-B-Q’s seasoning. If you didn’t know that Head Country had seasonings, well now you do and OMG they are going to become such a staple in your spice rack. I LOVE the High Plains Heat because it’s totally spicy, but there’s also their original championship seasoning and a sweet and spicy too. You can use any one of these three in this recipe.

This prevents you from having to measure out a variety of seasonings like salt, paprika, garlic powder, chili powder, onion powder, brown sugar, black pepper, oregano, cumin, etc. Head Country has you covered with their amazing and balanced spice blend!

You can also use any one of the Head Country Bar-B-Q sauces for the BBQ blue cheese dipping sauce! This time I used apple habanero for some sweet spice to complement the wings. It’s tangy from the blue cheese, and kinda cools off the heat of the spice on the wings. However, all the sauces work fantastically, whether you want smokiness from hickory smoke or just straight up BBQ flavor from their original sauce.

You could also use store bought ranch dressing, buffalo sauce, or blue cheese dressing if you prefer. These wings go with your favorite dipping sauce, no matter what the flavor is.

This is honestly the best way to use up some leftover BBQ sauce that you might have lingering in your fridge!

Overhead photo of wings on a platter with Head Country Bar-B-Q

This Recipe’s Must-Haves

You will definitely need to pick up some Head Country Bar-B-Q sauce and seasoning to make these dry rub wings with the sauce! 

If you aren’t new to the blog, you know I am a big fan of Traeger for all my grilling/smoking needs. These wings are grilled and, as you can see in the video below, I used this Traeger grill. For the pellets, I used Traeger grill signature pellets and I highly recommend grabbing a pair of Traeger grill tongs to flip the wings as they cook. 

Other yummy wings recipes: Grilled Honey Sriracha Wings | Korean BBQ Chicken Wings | Grilled Cajun Wings | Beer Marinated Chicken Wings

Dipping photo of a chicken wing in sauce

Here’s How To Make Dry Rub Wings

Coat & Rest Wings

Pat the wings dry with a paper towel. Dry rub wings are so simple, because all you have to do is coat the wings with a seasoning and a little baking powder. Why baking powder? It actually helps the skin on the chicken wings dry out so that it’ll crisp up on the grill. That’s why you let the wings rest in the fridge for 8 hours before you throw them on the grill. 

Make sure to place a baking rack inside a baking sheet to put the chicken wings on top of as this is the easiest way to get them dried out.

It’s science and it’s awesome. You’ll never worry about not getting crispy skin again!

Grill Wings

Make sure that your grill is nice and HOT before you add those wings! They don’t take too long to grill, just about 30 minutes, and you only have to worry about turning them once halfway through. 

Make Blue Cheese Dip

For the sauce? Two ingredients. BOOM. Stir ’em up and you are DONE. You can serve them up with celery sticks and carrots sticks for the classic wing plate if you want too!

Need inspiration for the big game? Check out my Snacks page for some tasty ideas.

Overhead photo of grilled chicken wings

Can I bake the wings instead?

Yes you can! If you choose to bake, line a rimmed baking sheet with aluminum foil and place a rack inside. Bake for 30 to 40 minutes at 400˚F, until they are register 165˚F on a meat thermometer when inserted into the thickest part.

Dipping a dry rub wing in sauce photo

A Couple Helpful Tips

• If you are using frozen wings, make sure they are completely thawed before you start the recipe. 

• Preheat your grill for about 15 minutes before you start grilling! This allows for your wings to cook evenly and also gives you that natural caramelization on the outside. 

• Make sure you have a meat thermometer handy!

Finally, if you make this dry rub chicken wing 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!

Side photo of dry rub wings on a platter
Dipping a wing in BBQ blue cheese sauce

Dry Rub Wings with BBQ Blue Cheese Sauce

Simple seasoning makes these crispy grilled wings the center of any party!
5 from 1 vote
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equipment

ingredients

Wings
  • 4 lbs chicken wings broken down into drummettes and flats
  • 2 1/2 Tbsp Head Country Bar-B-Q High Plains Heat Seasoning or any Head Country Championship Seasoning!
  • 1/2 tsp baking powder
BBQ Blue Cheese Sauce
  • 1/2 cup Head Country Bar-B-Q Sauce I used Apple Habanero but you can use any one you love!
  • 1 cup blue cheese dressing or ranch!
  • Freshly chopped parsley for garnish

instructions

  • Place wings in a large bowl. Sprinkle the wings with the Head Country Bar-B-Q seasoning and baking powder. Toss to coat evenly.
  • Place a wire rack on a baking sheet lined with aluminum foil. Refrigerate for 8 hours.
  • When ready to grill, preheat grill to high heat (400˚F). Once the grill is hot, cover and grill wings for 30 to 35 minutes, flipping them once halfway through cooking.
  • While the wings are grilling, make the sauce by combining Head Country Bar-B-Q sauce and blue cheese dressing in a small bowl. Stir until smooth.
  • Remove wings from grill and add to a serving platter. Garnish with parsley and serve with sauce.
Cuisine: Tailgating
Category: Appetizer

Pear Rosemary Gin and Tonic

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A pear rosemary gin and tonic is the classic cocktail you know and love, with a wintery twist. Fresh fruit and herbs infuse the simple syrup, giving the drink ample amounts of flavor without being too sweet!

Photo of cocktails with rosemary and pear

I’m bringing winter REALNESS to the table today with this pear and rosemary infused cocktail. 

For me, a gin and tonic is a classic cocktail that never gets old. With all the different types of gin and brands of tonic out there, you can constantly make the simple drink with it coming out differently each time. [Read more…]

Cheesy Ham Avocado Egg In A Hole

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Cheesy Ham Avocado Egg In A Hole is just what you want to wake up to in the morning, and it’s ready in less than 30 minutes! With ham, cheese, avocado, and a perfectly runny egg, all you need is a mug of coffee to start your day off right.

Overhead photo of egg in a hole for breakfast

If you know me, you know that I am not much of a breakfast person. I was a strictly cereal girl for most of my youth. Even when my mom made breakfast, I just wanted a big ol’ bowl of Cinnamon Toast Crunch or Reese’s Puffs. 

You could say I had a bit of a sweet tooth back then… Not that it’s really gone away!

So it wasn’t until I started working in the real world that I realized the importance of starting the day off with a REAL breakfast.  [Read more…]

Sea Salt Pistachio Dark Chocolate Cookies

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Sea Salt Pistachio Dark Chocolate Cookies are chewy, salty, sweet, and packed with chocolate. It’s the decadent, indulgent chocolate chip cookie you love… on steroids. You won’t be able to stop at just one, so have the milk ready!

Stack of chocolate cookies image

There are few things in this world that are better than a warm chocolate chip cookie, am I right?

Paired with a glass of milk, it’s got all the comfort of your grandmother’s house.

Of course, you all know I can’t JUST make a chocolate chip cookie.

[Read more…]

Gnocchi Bolognese Bake

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This gnocchi bolognese bake is the ultimate comfort food. It’s incredibly easy, bringing all the Italian flavors you love into a one-skillet meal!

Gnocchi bolognese bake recipe in bowl image

Excuse me while I melt into a pool of pure happiness over this one-skillet meal…

When it comes to getting a hearty meal on the table in the middle of the week when the temperatures are dipping into the 20s, well, I want to avoid having five million dishes to do at the end of eating it. 

In my opinion, there are plenty of one pot meals out there for healthy things, but not enough for the comfort food we are all craving this time of year.

[Read more…]

Grilled Open-Faced Avocado Caprese Sandwich

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A Grilled Open-Faced Avocado Caprese Sandwich is my go-to option for whenever I’m craving a caprese salad, a grilled cheese sandwich, and/or avocado toast. Grilled bread is topped with juicy ripe tomatoes, little balls of cheese, fresh basil, avocado, and my favorite simple balsamic glaze. Eat it as a snack, or for a light lunch or even savory breakfast!

Overhead photo of open faced caprese sandwich

I am sure it’s no surprise that I freaking LOVE avocado toast.

After all, I am the avocado fanatic over here. If I didn’t love it, I’m pretty sure it would be a crime against my nature. 

Normally, I make it pretty simple. A thin slice of toast topped with avocado, lime juice, salt, pepper, and hot sauce. 

Caprese sandwich photo

Eating this day after day is delightful, but sometimes I want something even heartier. 

Enter this grilled open-faced vegetarian sammie. 

The combination of avocado and toast is still here, but it’s elevated to a whole new level. Grilling bread is something I love to do in the summer, but lately I’ve been getting into year-round grilling. 

It brings so much more flavor to foods and when you are trying to keep things a little lighter in the year, this really amps up the excitement. 

Caprese sandwiches photo

This recipe features all the benefits of a grilled cheese, caprese salad, and avocado toast. You’ve got the grilled cheese element from the bread that you throw directly on the grill and the melted gooey cheese. 

The caprese elements are covered with the tomato, basil, balsamic glaze, and (obviously) the cheese. Finally, all this gets that fatty, rich avocado on top with a touch of spice from a sprinkle of red pepper flakes.

It’s an insanely good combination that shakes up the ordinary routine, whether you are obsessed with caprese or avocado toast. 

So even if you are actually trying to keep on a healthy track this week, you can embrace this recipe. Heck, even if you just want something to indulge in and you don’t give an F about diets, this is still something that should be hitting your taste buds. This is just the best caprese sandwich ever, trust me.

Side photo of open faced sandwiches

ingredients

bread. You can use your favorite bread for this open faced sandwich. We like to use brioche because it is buttery and fluffy! You can also use sliced baguette or ciabatta.

olive oil. Use extra virgin olive oil or another neutral oil.

garlic powder. This is used to season the olive oil, giving the bread a little extra garlic flavor without having to peel fresh garlic.

basil. Fresh basil is key! Do not use dried basil as it will not give you the fresh flavor you look for from a caprese sandwich.

cherry tomatoes. Fresh tomatoes give a burst of flavor to every bite!

fresh mozzarella cheese. We like to use mozzarella bocconcini, also known as baby mozzarella balls. You can also use a large mozzarella ball, slicing it into rounds to top the sandwiches.

avocados. The creamy avocado adds healthy fats to the sandwich, making it more filling for a vegetarian meal.

balsamic vinegar. This is the base of the balsamic glaze that gets drizzled on top! Use a good quality balsamic vinegar. Feel free to experiment with flavored balsamic as well!

brown sugar. A touch of brown sugar cuts the tang of the balsamic for the glaze.

black pepper. With a peppery kick, freshly cracked black pepper adds another layer of flavor to the glaze.

Open faced sandwiches photo

this recipes must-haves

There are two tools that are serious must-haves for this recipe. First is the Traeger grill. Now I’ve told you all before about how much I adore this grill. It’s one that you can use to grill, but also to smoke, bake, and so much more.

The second most important tool? A saucepan! Because the balsamic glaze on this sammie is eve-ry-THING. 

Finally, you’ll need the smallest of your mixing bowls to make the garlic oil for the bread. 

Other yummy caprese recipes: Grilled Avocado Caprese Chicken | Avocado Caprese Panzanella | Savory Chicken Caprese Galette

Caprese sandwiches photo

here’s how to make an avocado caprese sandwich

Make Balsamic Glaze

To make your balsamic glaze, all you need to do is stir together the vinegar and brown sugar, then bring it to a boil. The mixture is reduced over a lower heat, cooking until it’s thickened before adding a pop of black pepper.

This is seriously my favorite way to make a balsamic glaze! You will LOVE it and want to put it on everything!

Toast Bread

Brush those slices of bread with a homemade (super easy!) garlic oil before putting them on the grill! It gives the bread SO much added flavor. 

The bread gets toasted on one side, then taken off the grill to assemble.

Note that you can also use a grill pan if you don’t have a grill!

Top down photo of avocado caprese sandwich

Assemble

Don’t worry, assembly of these open-faced sammies is super easy. You just layer up the basil, tomato, and mozzarella however you like! 

Grill

After everything is assembled, you grill again. Once the bread is toasted and the cheese is gooey and melted, it’s time to eat! Top it with sliced avocado, chopped basil, and the drizzle of balsamic vinegar to seal the freaking deal.

Need inspiration for sandwiches? Check out my sandwich recipe page for some tasty ideas.

Overhead photo of open faced caprese sandwich

What does open faced sandwich mean?

An open faced sandwich is a sandwich without a slice of bread on top. Essentially, think of it as topless 😉

What goes on a caprese sandwich?

A caprese salad has a handful of ingredients – tomato, mozzarella, basil, and balsamic. Therefore, those are the ingredients that are the star of the recipe. The addition of red pepper flakes and avocado just spices up the mixture!

Grilled open faced caprese sandwich photo

tips for success

Do you like spice? This recipe calls for red pepper flakes, but if you like the heat, top the caprese sandwich with more than what’s recommended in the recipe!

Don’t like balsamic? No problem! Simply skip the glaze and enjoy the open-faced sandwich without it. 

Use a really nice bread like brioche or French bread. The better the bread, the better this caprese sandwich will taste. Brioche, baguette, sourdough, French bread, ciabatta, focaccia, and more work for this recipe.

Add extra flavor! Spread the bread with basil pesto before adding the fresh basil leaves to add even more fresh herb flavor.

Finally, if you make this avocado caprese sandwich 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!

Caprese sandwich photo

Grilled Open-Faced Avocado Caprese Sandwich

When you want all the flavors of a caprese salad, but you also want a salad, reach for this recipe!
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 sandwiches

equipment

ingredients

  • 8 slices Bread 1/2″ thick (I like to use Brioche)
  • 2 Tbsp Olive Oil
  • 1/2 tsp Garlic Powder
  • 1/3 cup Fresh Basil Leaves
  • 9 oz Cherry Tomatoes halved
  • 1 cup Fresh Mozzarella Bocconcini (also known as baby mozzarella balls – about 6 ounces)
  • 2 Avocados thinly sliced
  • 1/2 tsp Crushed Red Pepper Flakes
For the Balsamic Glaze
  • 1 cup Balsamic Vinegar
  • 1/2 tsp Brown Sugar
  • 1/2 tsp Black Pepper

instructions

  • Preheat grill to medium high heat, about 375˚F.
  • In a small saucepan, stir together balsamic vinegar and brown sugar, bringing the mixture to a boil over high heat. Reduce to a simmer on medium low heat. Cook until the vinegar is reduced and thickened, about 10 minutes. Stir in black pepper. Cover and set aside.
  • In a small bowl, stir together olive oil and garlic powder until combined.
  • Brush both sides of the bread slices with garlic olive oil.
  • Once hot, add bread to the grill, toasting on one side, about 2 to 3 minutes. Remove from heat to a baking sheet, toasted side up.
  • Add 2 to 3 basil leaves to each slice of bread (you will have some extra leftover, set that aside for later). Top with tomato halves and mozzarella.
  • Carefully add slices of bread back to the grill, grilling until cheese is melted, about 3 to 5 minutes.
  • Remove from grill. Top with avocado slices and drizzle with balsamic glaze. Sprinkle with red pepper flakes.
  • Chop remaining basil leaves and sprinkle on top. Serve immediately.

nutrition

Calories: 658kcal | Carbohydrates: 55g | Protein: 16g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Cholesterol: 129mg | Sodium: 371mg | Potassium: 717mg | Fiber: 7g | Sugar: 12g | Vitamin A: 1.24IU | Vitamin C: 25mg | Calcium: 172mg | Iron: 2mg
Calories: 658kcal
Cuisine: Italian
Category: Sandwiches

Crispy Brussels Sprouts with Balsamic and Lemon

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Crispy Brussels Sprouts with Balsamic and Lemon make for a killer side dish that goes with practically everything. No more going out for this tangy, spicy dish anymore when you can make it at home in less than 30 minutes!

Spoonful of brussels sprouts photo

Have you noticed that basically every restaurant has a recipe for crispy brussels sprouts on their menu right now?

Everywhere I go I see them… and I order them. It’s one of those dishes that I could inhale all to myself and have to restrain myself from doing so because “sharing is caring” or whatever… 

Of course, the big secret is THEY ARE SO EASY TO MAKE. [Read more…]

Baked Lemon Garlic Salmon

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Baked in foil, this Lemon Garlic Salmon is the simplest preparation ever! With lots of citrus and savory garlic, it makes for a tasty dinner any night of the week.

Baked salmon over lemon slices image

Salmon is my favorite fish to make at home, especially when I am trying to mind my diet a little bit more.

The rich seafood is fantastic however you make it whether it’s grilled, broiled, or baked.

For me, nothing goes better with seafood than citrus. I absolutely LOVE lemon with all my seafood, and this recipe is the best way to take advantage of that flavor combination.

[Read more…]

Short Rib Mexican Skillet Pie

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A Short Rib Mexican Skillet Pie is my kind of comfort food combination. Flavorful chipotle short ribs are made in the electric pressure cooker, then use in a layered skillet of ooey gooey spicy perfection. It’s rich, bold, and downright warming!

Mexican short rib skillet photo

I LOVE cooking with short ribs. While you can occasionally find me braising them, I usually like to enjoy them straight out of the Instant Pot (or whatever electric pressure cooker you happen to have). 

To me, they are the ideal food to serve in the winter because of how hearty and flavorful they are. They also lend themselves to so many of my favorite flavors, chipotle in particular as you’ll see in this recipe.

This skillet pie is one that you will want to make over and over again. The blend of homemade short ribs, a flavorful spicy sauce, and cheese, all piled between layers of tortillas… It’s simple irresistible!  [Read more…]

Panettone Bread Pudding

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Panettone Bread Pudding is a whole new way to use the panettone bread that you have come to know and love this time of year. All the delicious flavors of the baked good are made that much more decadent in this bread pudding, served with a creamy creme anglaise. It’s the ideal balance of sweet for dessert or even for a Christmas morning breakfast!

Note: this post is an updated version of the original posted on December 23, 2019. The recipe remains the same!

about this panettone bread pudding

Well, having bronchitis for the holiday season wasn’t exactly what I had planned. 

Personally, I was looking forward to days of spiked hot chocolate, festive cocktails, bar hopping, gawking at lights, shopping, Christmas music, and so much more. 

Even though it wasn’t the most festive of seasons this year, I still managed to get in my Christmas movies and at least a handful of recipes to end the year on a high note with. 

My very last festive recipe for Christmas is this panettone bread pudding. 

Wondering what that is? Well, it’s essentially bread pudding with panettone as the base instead of French bread or challah.

I don’t know if you’ve ever had panettone around the holidays, but it’s downright delightful with notes of citrus and warming spices that fills you with joy from the inside out. 

It’s something I got especially excited about when I spent time in Rome, and it’s the star of this recipe!

The tasty bread makes for the ideal base for bread pudding. It’s light and fluffy, moist and indulgent, with just the right amount of sweetness. You don’t have to worry about adding a bunch of spices and flavors to the mix – it all comes from the panettone! 

Finally it’s topped with a creamy dreamy vanilla-based creme anglaise…. O.M.G. it’s the best end to a tasty meal this time of year! It also makes for the most indulgent Christmas morning breakfast!

Overhead photo of panettone bread pudding in pan

ingredients

panettone. Panettone is an Italian sweet bread that you’ll find around Christmas! It’s dotted with candied dried fruit, citrus, and raisins, making it kinda like a fruit cake but SO much better. It’s super fluffy, which makes it ideal for bread pudding! You will need one 1 lb loaf panettone bread.

eggs. You are going to need a dozen eggs for this recipe. I use large eggs.

heavy cream. The heavy whipping cream is part of what makes up the custard for the bread pudding.

milk. Along with the eggs and cream, this is a major element in the bread pudding itself. I recommend using whole milk instead of 2% or skim milk. Do not use any alternative milks such a coconut, almond, soy, etc.

sugar. You will just need granulated sugar for this recipe.

vanilla. Always reach for the pure vanilla extract! My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

half and half. Half and half is what makes the base of the creme anglaise.

vanilla bean. The creme anglaise calls for one vanilla bean, not vanilla extract or vanilla bean paste. It gives so much flavor to the sauce!

Side photo of a slice of panettone bread pudding

this recipe’s must-haves

To cut up the panettone bread, you’ll need a chef’s knife and cutting board to get them into 1-inch cubes. 

Then you’ll need a whisk and one of your mixing bowls to make the oh-so simple custard base. That custard gets poured over the bread cubes in an even layer in a regular ol’ cake pan (9×13 inch baking pan). 

All you need to make the creme anglaise is a saucepan and wooden spoon!

More Christmas dessert recipes: Gooey Dark Chocolate Cakes with Peppermint Crunch Whipped Cream / Bruleed Instant Pot Eggnog Cheesecake / Chocolate Peppermint Pots de Creme / 3-Ingredient Dark Chocolate Peppermint Mousse

Overhead photo of slices of bread pudding with creme anglaise

here’s how to make panettone bread pudding

chop up panettone

The panettone needs to be chopped up into 1-inch cubes so that it makes for an even base for the bread pudding. If your panettone is a little harder on the outside, be sure to remove the crusts first before chopping it up.

make custard

The custard is made by simply whisking together the ingredients in a bowl – there’s no cooking required!

rest & bake

Pour the custard mixture over the bread cubes that have been placed in an even layer in a baking dish. Make sure that you press the cubes down, making sure they are submerged to soak up all that custard goodness. 

Cover the pan and let it rest in the refrigerator for at least 30 minutes. You can even let it rest for up to 2 hours if you need to! This step allows the bread to soak up the custard, so it stays nice and moist when it bakes. 

The baking time is 45 minutes, so it’s perfect for throwing in right before everyone sits down to dinner! Bake until it’s golden brown on top and just slightly wobbly in the center.

make creme anglaise

The topping is a creamy creme anglaise that sounds fancy in name, but is very simple to make. Whisk together sugar and egg yolks until combined and set aside.

In a small saucepan, add half and half and vanilla bean over medium low heat. Cook until small bubbles form around the edge, about 5 minutes.

Add half of the hot half-and-half mixture to the egg yolk mixture in a slow steady stream, whisking constantly.

Pour the mixture back into the sauce pan slowly while whisking. Whisk constantly and cook over medium heat until thickened, about 4 to 5 minutes.

Serve warm with panettone bread pudding to drizzle. You can also serve this bread pudding with scoops of vanilla ice cream.

Pouring creme anglaise on top of bread pudding

tips for success

prep it early. This recipe requires at least 30 minutes to refrigerate before baking, but letting it sit for 2 hours is much better for the overall texture!

use vanilla bean. The flavor vanilla bean brings to the creme anglaise is unmatched. Vanilla extract just doesn’t cut it, in my opinion.

Need more inspiration for the holiday season? Check out my holiday recipe page!

Forkful of bread pudding with creme anglaise

how long should I rest the panettone bread pudding?

The bread pudding should rest for at least 30 minutes, and up to 2 hours before baking. I recommend leaving it for the full 2 hours!

why should I use panettone in bread pudding?

The flavor! The flavor of panettone is so unique and just screams Christmas. The texture of the panettone bread also makes bread pudding that much more sumptious since it’s already so fluffy to begin with.

Photo of a fork with bread pudding and creme anglaise

what to serve with this panettone dessert

I recommend serving this panettone bread pudding with an espresso, your favorite coffee drink, or hot cocoa; whether it’s being serve for dessert or for breakfast!

If you need some ideas for hot drinks, see below for both alcoholic and non-alcoholic options:

Boozy Baileys Hot Chocolate

Irish Coffee

Hot Orange Mocha Cocktail

The Best Slow Cooker Hot Chocolate

Hot Spiced Ale Flip

Boozy Zebra Hot Chocolate

how to store and reheat

Store. Any leftover bread pudding can be stored in an airtight container and refrigerated for up to 3 days. Store the bread pudding and creme anglaise separately.

Reheat. Remove as much panettone bread pudding as you’d like to eat from the refrigerator and reheat in the microwave on a microwave-safe plate until warmed through. You can serve the creme anglaise chilled or at room temperature.

Freeze. Wrap any panettone bread pudding leftovers tightly in plastic wrap, then place in an airtight container or bag. Leftovers will keep in the freezer for up to 1 month. Do not freeze the creme anglaise as it will not last in the freezer.

Finally, if you make this panettone bread pudding recipe, please be sure to give this recipe a rating 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 if you make the recipe! 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!

I don’t have any other recipes using panettone at this time, but maybe I should make some? Tell me what you think in the comments below!

Thumbnail image of panettone bread pudding

Panettone Bread Pudding

Turn panettone into a festive dessert or indulgent breakfast with this simple recipe!
4.8 from 78 votes
Print Pin
Prep Time: 15 minutes
Cook Time: 55 minutes
Additional Time: 30 minutes
Total Time: 1 hour 40 minutes
Servings: 12

equipment

ingredients

bread pudding
  • 1 1lb loaf panettone bread, cut into 1-inch cubes
  • 8 large eggs
  • 1 1/2 cups whipping cream
  • 2 1/2 cups whole milk
  • 1 1/4 cups sugar
  • 1 tsp vanilla extract
  • Pinch of salt
creme anglaise
  • 2 cups half-and-half
  • 1 vanilla bean split lengthwise
  • 1/2 cup sugar
  • 4 large egg yolks at room temperature

instructions

  • To make the bread pudding, lightly grease a 9×13-inch baking dish with butter. Add bread cubes in an even layer in the prepared dish.
  • In a large bowl, whisk together eggs, cream, milk, sugar, vanilla, and salt until well combined. Pour the custard over the bread cubes evenly, pressing the cubes down to ensure they are submerged in the liquid.
  • Cover and refrigerate for 30 minutes, up to 2 hours.
  • When ready to bake, preheat oven to 350˚F. Uncover and bake until set in the center, puffed, and golden, about 45 minutes.
  • While the bread pudding bakes, make the creme anglaise. Add half and half and vanilla bean to a medium saucepan over medium low heat. Cook until small bubbles appear around the rim, about 5 minutes.
  • In a separate medium bowl, whisk together sugar and egg yolks until combined. Add half of the hot half-and-half mixture to the egg yolk mixture in a slow steady stream, whisking constantly.
  • Pour the mixture back into the saucepan and cook over medium heat, stirring constantly, until thickened, about 4 to 5 minutes. Remove sauce from heat and strain into a serving dish. Serve immediately or place in the refrigerator until ready to serve.

nutrition

Calories: 123kcal | Carbohydrates: 18g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 49mg | Potassium: 32mg | Fiber: 1g | Sugar: 4g | Calcium: 18mg | Iron: 1mg
Calories: 123kcal
Cuisine: Holiday
Category: Dessert

Mexican Bacon Egg & Cheese Biscuit Bake

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This Mexican Bacon, Egg, and Cheese Biscuit Bake is the all-in-one casserole that your weekend breakfast spread is begging for. Filled with plenty of spices, crispy bacon, eggs, cheese, biscuits, and topped with avocado, it’s a simple recipe to whip up! You’ll love making this time and time again.

Overhead photo of breakfast bake on a plate

When it comes to making breakfast for a group, I want it to be downright simple. Let’s face it, when I wake up in the morning, the first thing I want to do is linger in bed and drink a cup of coffee. 

I hardly want to drag myself out of bed to cook a complicated recipe. 

Will I do it? Yes. 

[Read more…]

Italian Rainbow Cookies

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Layered Italian Rainbow Cookies are the unique and festive cookies of the holiday season! Flavored with almond, raspberry, and dark chocolate, the red, white, and green cookies capture the colors of the Italian flag… and Christmas.

Italian Rainbow Cookies stacked up photo

Disclosure: This post has been sponsored by Bob’s Red Mill! As always, all opinions are my own.

When we were visiting my brother in Connecticut last year, I experienced the joy that comes with biting into one of the best Italian rainbow cookies ever.

They were in this big box of festive cookies that I absolutely could not resist buying. The stripes of red, white, and green in the Italian rainbow cookies are layered with jam and chocolate which have an almond taste to them that simply melted in my mouth.

Photo of red white and green cookies

I never crave cookies more than I do around the holidays.

Maybe it’s because we all growing up thinking about them in conjunction with Santa, or maybe I just love any excuse to bake.

Either way, this year I stepped it up with these cookies and they are the one recipe you should make time to make this weekend.

Of course, when it comes to baking, there’s only one brand that I rely I as I bring out my measuring cups and spoons… Bob’s Red Mill.

Bob's Red Mill Products

Now, you’ve all seen me use their organic all purpose unbleached white flour on many occasions. The freshly milled and certified organic, hard red wheat is high quality enough to be used for any baked good you can think of. I LOVE using it for cookies this time of year, but it’s also ideal for cakes, muffins, breads, biscuits, and more.

Not to mention it’s unbleached and unenriched, so you can feel confident in the baked goodies you are putting out there into the holiday season of festivities and parties.

Keep the Italian vibes flowing by pairing these cookies with a Disaronno sour!

All-purpose flour in a bag from Bob's Red Mill photo

This Recipe’s Must-Haves

To make the batter for the Italian rainbow cookies, you will need a stand mixer fitted with the paddle attachment.

You will also need mixing bowls and an electric hand mixer to whip up the egg whites to fold into the batter. Those bowls also come in handy when dividing up the batter and coloring it separately.

To bake each layer, I like to use these quarter sheet baking pans. However, you can also use 9×13-inch baking dishes if that’s all you happen to have on hand.

Finally, you’ll need an offset spatula to spread the jam and melted chocolate in even layers for the cookies.

How To Make Italian Rainbow Cookies

Make Batter

The batter is a little more complicated than a normal batter. It started by mixing together wet ingredients, then beating in the flour.

You beat the egg whites separately, then fold then into the flour mixture until everything is smooth and velvety.

Separate Batter

Next you separate the batter. You can do this by weight or by using measuring cups, ensuring that the batter is divided into three equal amounts.

This is when you’ll also dye one third of the batter red and one third green. You’ll leave the final third untouched.

Bake

Bake the cake layers, rotating them as they bake, for about 10 to 12 minutes. The batter will puff slightly and will be completely set.

Layer & Chill

Once you cool the cakes in the pans, you start the assembly process. The cakes are layered with raspberry jam, then weighted down and refrigerated until they set. This helps the layers stick together so they don’t fall apart when you cut them into pieces.

Add Chocolate

Once the first chill is done, then you add the chocolate. You’ll spread the dark chocolate in an even layer on one side, then chill until it is set. Flip the cake over CAREFULLY, then cover the other side with the remaining chocolate. Chill once more and cut into those cute little squares!

If you need another festive recipe to enjoy, these chocolate dipped orange slices are fantastic for a cookie box.

Pin this Italian Rainbow Cookies recipe for later!

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Holly Jolly Giveaways Graphic

We are continuing the Holly Jolly Giveaways on Cake ‘n Knife today!

Baking is a science and when you have the right ingredients, you nail the science every single time. That’s why I always use Bob’s Red Mill products in my baking, whether it’s sweet or savory for the holiday season! Today I am partnering with Bob’s Red Mill to give one lucky winner a gift set. Bob’s Red Mill Unbleached All-Purpose Organic Flour, Rolled Outs, Sparkling Sugar, AND a $50 gift card for bobsredmill.com!

Simply head below the recipe card to enter to win!

Be sure to keep up with all of the giveaways this year. Check out this page for all the current posts!

Italian Rainbow Cookies thumbnail photo

Italian Rainbow Cookies

Layers of moist almond cakes are sandwiched between raspberry jam and dark chocolate for a festive treat!
5 from 46 votes
Print Pin
Prep Time: 20 minutes
Cook Time: 12 minutes
Additional Time: 5 hours
Total Time: 5 hours 32 minutes

equipment

ingredients

  • 1 cup sugar
  • One 8-ounce can almond paste
  • 3 sticks 24 Tbsp unsalted butter, softened and divided
  • 4 eggs separated
  • 1/4 cup milk
  • 2 teaspoons almond extract
  • 2 cups all-purpose flour
  • 1/4 teaspoon red food coloring
  • 1/4 teaspoon green food coloring
  • 2/3 cup raspberry jam divided
  • 1 1/2 cups dark chocolate chips melted

instructions

  • Preheat oven for 325˚F. Grease three separate 9×13-inch quarter sheet baking pans or cake pans with cooking spray. Line each with parchment paper, letting it hangover the sides for easy removal.
  • Add sugar, almond paste, and 8 Tbsp (1 stick) unsalted butter to a stand mixer fitted with a paddle attachment. Beat until smooth and there are no more lumps. Beat in remaining butter until smooth, scraping down the sides as needed with a spatula.
  • Add the egg yolks in, beating until combined. Beat in milk and almond extract until combined. Add flour, slowly mixing in until combined, scraping down the sides of the bowl as needed. Once combined, set aside.
  • Add egg whites to a large bowl, beating with a handheld electric mixer until they form still peaks. Fold the egg whites into the almond flour mixture to form the batter until combined. Divide the batter equally into three separate bowls.
  • Stir in red food coloring into the first bowl until evenly colored. Stir in green food coloring into the second bowl until evenly green in color. Leave the third bowl untouched.
  • Evenly spread each batter into its own greased and parchment-lined pan. Bake, rotating halfway through, until set, about 10 to 12 minutes. Cool completely in the pans.
  • Once cooled, remove the green cake from the pan onto a large sheet pan, removing the parchment paper from the bottom. Spread half the jam on top of the green cake. Remove the parchment off the undyed layer and place on top. Spread with remaining jam and top with the pink layer, making sure to remove the parchment paper before.
  • Cover the layered cakes with plastic wrap and top with another sheet pan. Weight the layers down using heavy plates and refrigerate for 4 hours or overnight.
  • Remove weights and plastic wrap, then spread half the melted chocolate on top of the cake. Place in the refrigerator to set for 30 minutes. Once solid, carefully flip cake onto a cutting board. Spread with remaining chocolate in an even layer. Return to the refrigerator to let set for 30 minutes.
  • Once set, trim edges to make even. Then cut into 1 1/2 inch squares. Serve.
Cuisine: Holiday
Category: Cookies

Jim Beam Apple and Soda

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A Jim Beam Apple and Soda is just about the easiest cocktail you can come by. All the delicious fall apple harvest flavor of the liquor comes through in every sip! Plus it only requires two ingredients… but it sure doesn’t taste like it.

Jim Beam Apple and Soda cocktails photo

Disclosure: This post has been sponsored by Jim Beam and Drizly! As always, all opinions are my own. Thank you for supporting the brands that support Cake ‘n Knife!

about this Jim Beam Apple and soda

Two ingredient cocktails don’t always stand out in a crowd, you know? However, when it comes to using bourbon, I never get tired of two ingredient combinations. Maybe it’s just because I’m a bourbon kinda girl. Or perhaps it is because Jim Beam® Apple packs a wallop of flavor! 

If you haven’t heard of Jim Beam Apple before, it is an apple liqueur with rich bourbon. 

What does this mean? Well, it’s a really smooth spirit, but it’s totally different than anything else you will taste. The flavor is juicy, but the apple isn’t overpowering. The best part is that Jim Beam® Apple isn’t super sweet.

Nothing gets to me more than a spirit that is way too sweet. I never know what to do with it! There’s no worry of that here though. This liquor is rich from its bourbon base, so whiskey fans can rejoice in its flavor. 

Not to mention it makes a killer cocktail. 

Photo of hand holding Jim Bean Apple bottle

Whiskey (either rye or bourbon whiskey) and soda is something that the Man and I always enjoy. When we were in Japan, you all know how much we fell in love with the highball. This Jim Beam Apple and Soda is kind of a twist on that. 

There are many variations of the highball, but one of my favorites is when it is made with soda water instead of ginger ale. Sometimes ginger ale can get too sweet, and I really want to enjoy the flavor of the whiskey (or bourbon!). 

With this recipe, you get a juicy apple twist that is so refreshing! It’s ideal for any cocktail hour, but it really stands out at parties because it takes no work to make. I like to set the ingredients out with a framed print of the recipe so guests can make their own. With a simple 2 to 1 ratio of soda to booze, everyone can choose just how large of a drink they’d like to make for themselves. 

ingredients

Jim Beam Apple – an apple liqueur infused with Kentucky straight bourbon whiskey, this spirit isn’t overly sweet and has all the apple flavor you look for in the fall.

club soda – I make my own soda water with a SodaStream, but you can also simply buy yours at the store.

lemon – slices of lemon are for garnish!

Overhead photo of Jim Beam Apple and Soda cocktails

this recipe’s must-haves

Obviously, you need a bottle of Jim Beam® Apple, which you can find on Drizly. If you are planning for a party, be sure to get a few! It’s deliciously different and surprisingly smooth – you can even drink it straight if you want (see my tips below in the FAQs for drinking it straight!).

This cocktail is meant to be built in a highball glasses. These are not the ones you see pictured here, but they are just as gorgeous!

If you are setting up a station for guests, make sure you have your bar tools ready – a jigger and cocktail stirring spoon are all you need to make this cocktail.

I like to cut up the lemon wedges before making the cocktail with my favorite paring knife and cutting board. For a party, simply set them in a bowl with toothpicks for easy access.

Photo of pouring Jim Beam Apple

here’s how to make a Jim Beam Apple and soda

measure liquids

This is the easiest cocktail ever, because it only requires two ingredients, a slice of lemon, and ice. First start with measuring out the spirit and soda water. Then layer these ingredients in a highball glass over ice. 

stir

Give the mixture a quick stir. You don’t need to stir it a lot, just a quick spin of the cocktail spoon. 

garnish

Garnish with a wedge of lemon and you are ready to serve! See? I told you it was easy…

For more apple cocktail recipes: Apple Whiskey Sidecar / Apple Pie Old Fashioned Cocktail / Apple Pie Infused Whiskey / Whiskey Apple Ginger Fizz

Hand stirring a cocktail in a glass photo

can you drink Jim Beam Apple straight?

You sure can! It’s a crisp burst of green apple flavor that has a taste of bourbon, making it totally easy to sip on. You can serve it straight up, on the socks, or with soda like this cocktail indicates!

can I make this as a big batch cocktail?

Since this drink is so simple to make, I don’t think you need to worry about batching it for a crowd! The easiest way to serve it for a crowd is to set up a drink station with glasses, barware, and the ingredients. I like to print out the recipe and put it in a frame from the dollar store! Looks a little nicer and then everyone can make their own drinks as needed.

Photo of Jim Beam Apple and Soda Cocktails

what goes with Jim Beam Apple?

If you want to try some new combinations with Jim Beam® Apple, the possibilities are endless. Here are my three favorites though. 

  1. Use this recipe, but instead of soda water, use ginger ale. It’s a more traditional highball recipe, and ginger is a great pairing.
  2. Also related to ginger, use Jim Beam® Apple in place of your liquor for a Moscow Mule. 
  3. Use it in a warm glass of spiced cider! 
Pouring Jim Beam Apple into a cocktail glass

Jim Beam Apple and Soda

Crisp apple flavors infuse this simple cocktail, making it a serious standout.
5 from 46 votes
Print Pin
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 1 cocktail

equipment

ingredients

  • 1 part Jim Beam® Apple Apple Liquor with Bourbon
  • 2 parts club soda
  • Lemon wedge

instructions

  • Build over ice in a tall high glass. 
  • Give the mixture a quick stir with a spoon.
  • Garnish with lemon wedge.
Cuisine: Fall
Category: Booze

Cranberry Spice Manhattan Cocktail

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A Cranberry Spice Manhattan Cocktail is a holiday favorite that you’ll want to turn into a tradition. The cranberry spice infused whiskey makes the cocktail stand out for happy hour throughout the season! 

Fancy holiday cocktail photo

Disclosure: This post was sponsored by Stirrings. As always, all opinions are my own. Thank you for supporting the brands that support Cake ‘n Knife!

There’s nothing like a strong Manhattan to mark the end of an extra long day…

I am not going to lie, this week has been a bit of a struggle and I really couldn’t be happier that it is Friday. It’s been a long time since I’ve been SO impatient for a weekend to roll around. Usually I feel like the weeks fly by this time of year, but this week has been a long, slow one. [Read more…]

Chewy Snickerdoodle Cookie Bars with Eggnog Frosting

POSTED BY ON // 12 Comments

Chewy Snickerdoodle Cookie Bars with Eggnog Frosting are the ultimate cookie to bring to your next cookie exchange. The chewy base is filled with a delightful cinnamon swirl, then topping with a fluffy frosting infused with eggnog. Plus I’ve got a Holly Jolly Giveaway for you all today that you’ll definitely want to enter to win!

Stacked cookie bars on a festive plate photo

Disclosure: This post has been sponsored by Sprouts. As always, all opinions are my own. Thank you for supporting the brands that support Cake ‘n Knife!

Who else is excited to bake ALL the thing this holiday season?!

For me, the holiday season is the ultimate time to bake. When I used to work in corporate land, I would bake new things and bring in new things to give to co-workers. Baking for parties is a must in my book, even when I’m not the one hosting. I especially love to bake up treats and give them to family throughout the holiday season. [Read more…]

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