Snack Archives

Meringue Lemon Curd Cookies

POSTED BY Meghan Y. ON January 19, 2024 // 4 Comments

Looking for a sweet and tangy treat? These meringue lemon curd cookies are the perfect combination of buttery, crumbly cookies and tart lemon curd filling. It is the ultimate pie-cookie mashup!

lemon curd cookies with meringue topping and lemon curd in a bowl

about these lemon curd cookies

Sometimes you just want to turn a pie into a cookie, right? I don’t know why I really wanted to make this pie cookie miracle happen but, you guys, it’s essentially genius.

Of course, I used to have a crazy obsession with lemon curd. I mean, I still adore the stuff but I’ve had to pull back because I kept getting way into the expensive bottles and every summer at the farmer’s markets – poof! There goes all my money.

Seriously, I have to put blinders on at farmer’s markets to avoid the jam/lemon curd/apple butter stands that are peppered throughout. Otherwise I’d be loaded up with way too much of all the lemon curd and apple butter…

That’s what made me start making my own lemon curd. The burst of lemony freshness and tart puckering thing your lips do after a teaspoon-full, is a cherished moment in my food memories.

shortbread cookies with lemon curd and whipped meringue on top

These meringue lemon curd cookies are little pillows of heaven. Essentially, they are lemon meringue pie in the form of a cookie. You have a little buttery shortbread-like cookie filled with tart and tangy lemon curd to start. Then each cookie is topped with a fluffy, puffy cloud of meringue. Every bite is the perfect balance of cookie, curd, and meringue.

I think my pie + cookie obsession might be officially triggered. The only question is, which pie should I turn into a cookie next…? Key lime? Banana pudding?

You tell me, I’ll make it!

Note: this post is an updated version of the original posted on April 26, 2016. The recipe remains the same, but the post contains more information about the recipe along with a Q&A section.

Looking for another lemon curd dessert? Try this floral and tart lavender lemon curd cake with cream cheese frosting.

ingredients

butter. Use unsalted butter for this recipe. If you choose to use salted butter, make sure to omit the salt called for in the recipe.

sugar. For the cookies, you will need confectioners’ sugar (powdered sugar). For the meringue topping, you will need granulated sugar.

vanilla. It is always best to use a high-quality vanilla extract. We make our own homemade vanilla extract. If you prefer to buy it, this Madagascar Bourbon Pure Vanilla Extract is the one I recommend.

flour. All you need is all purpose flour. You can also use a gluten-free 1:1 ratio flour to make these cookies gluten-free.

salt. Kosher fine salt is best for baking!

lemon curd. Homemade lemon curd provides a superior flavor by far. The fresh lemon zest and fresh lemon juice make it bold and bright in flavor. You can also purchase lemon curd from the store or from a local farmers market when those are open!

eggs. You will just need egg whites from 2 eggs for the meringue topping.

Image of pie dessert with meringue in mini form

this recipe’s must haves

You will need a stand mixer for the cookie dough and the meringue. Make sure you have both the paddle attachment and the whisk attachment.

To bake the cookies, I like to line my half sheet baking pan with a silicone mat. You can also use parchment paper.

Aside from these tools, don’t forget the essentials like measuring cups, measuring spoons, and a spatula for scraping down the sides of the mixing bowl.

here’s how to make lemon curd cookies

make the cookie dough

Add butter and sugar to a stand mixer fitted with the paddle attachment. You can also use a large bowl and an electric handheld mixer. Beat together until creamy and fluffy, about 1 to 2 minutes.

Add in vanilla and beat until combined. Beat in flour and salt, until just combined.

Form the dough into balls about 1 inch in diameter. Place 1 inch apart on a lined baking sheet in a single layer.

fill

Use a small spoon (or your thumb! they are thumbprint cookies after all) to make a small indent in the center of each of the dough balls. Fill each with lemon curd.

bake

Bake for 15 to 20 minutes at 325˚F, until they just start to turn golden brown. Remove from the oven and let cool completely.

Increase the heat to 350˚F.

make meringue

Add egg whites and 1/4 cup sugar to a clean bowl. Beat together with an electric mixer. You can also use your stand mixer fitted with the whisk attachment, just make sure that you clean out the bowl after making the dough.

Beat on medium-high heat until stiff peaks form. Dollop or pipe the meringue on top of the room temperature cookies.

Meringue topping before baking in the oven

bake a little more

Bake for another 5 to 8 minutes, until the meringue begins to brown. If you are not happy with the amount of browning, I recommend using either the broiler to brown the tops (keep a close eye on it!) or a kitchen torch.

Cool 5 minutes before serving.

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now

tips and tricks

make your own lemon curd. I cannot tell you how much better these cookies taste when you use homemade lemon curd! The brightness of the lemon really comes through when you do. It will give you a better flavor that store-bought lemon curd. Plus you’ll have leftover lemon curd to enjoy on waffles, scones, cupcakes, and more!

use a torch. If the tops of the meringue are not browning to your liking, you can use a kitchen torch to help them get that look! I used one for the pictures in this post. I like getting the extra color on there!

pipe the meringue. If you want to get fancy with it, pipe the meringue using your favorite piping tip. It is easy to pipe!

More lemony recipes to try: Lemon Sugar Buns | Blackberry Lemon Icebox Cake | Lemon Rosemary Meringue Tart | Raspberry Lemon Ricotta Cheesecake

should I use homemade or store bought lemon curd?

I personally prefer the taste of homemade lemon curd! It’s actually pretty simple to make, even though it takes a little bit of babysitting while it cooks. The lemon curd comes together in about 10 to 15 minutes, and you can use it as soon as it cools.

can I make these cookies ahead of time?

You can make elements of this recipe ahead of time! The lemon curd, if you are making it yourself, can be made up to one week ahead of time. The meringue topping can be made up to 1 day in advance and kept in an airtight container in the refrigerator.

I recommend serving these cookies the day they are baked because that’s when the meringue will taste the best. While you can keep leftovers in the fridge for a couple of days, they will taste the best the day they are made.

do I need to chill the dough?

No, you should not need to chill the dough before baking it. However, if your home is really warm (like in the dead of summer) and the dough is super soft, you can refrigerate it to ensure the butter doesn’t melt and flatten the cookies in the oven. I recommend chilling dough anywhere for 30 minutes to 45 minutes in this case. The dough should be easy to form into balls, but it shouldn’t be super soft to the touch.

can I make these cookies without the meringue topping?

Yes, if you want to skip the meringue on top, you certainly can! These lemon curd cookies can be served after the first baking. I recommend cooling them completely and then dusting them with powdered sugar to finish them off.

Need more inspiration for baking cookies for dessert? Check out my cookie recipes page!

what to serve with lemon meringue cookies

Each of these lemon curd thumbprint cookies is essentially a bite-sized pie, so I say serve them with your favorite after-dinner drink! It could be a mug of coffee, a small espresso, a glass of champagne, or an Irish coffee. It’s the simple combinations that are the best, in my opinion!

If you are looking for a lemony main dish, lemon ricotta pasta or baked lemon garlic salmon are easy to make and perfect for a weeknight meal.

how to store

Store. Cookies can be stored in an airtight container in the refrigerator for up to 2 to 3 days.

more tasty cookie recipes to try

Mini chocolate chip cookies are chewy, soft, and oh-so tasty! You’ll love these mini cookies.

If you love cranberries and white chocolate, these spiced cranberry white chocolate oatmeal cookies are the ideal cookie for you.

Light and flaky, lemon lavender shortbread cookies are buttery with lovely notes of citrus and lavender.

Lemon curd cookies on a cake plate with lemons on the side

Finally, if you make this lemon curd cookies 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 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!

Lemon Meringue Cookies

A shortbread cookie with a burst of lemon curd and a cloud of puffy meringue on top.

5 from 38 votes

Print Pin

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 18 cookies

equipment

ingredients

1 cup unsalted butter
1/2 cup confectioners’ sugar
2 tsp pure vanilla extract
2 cups all-purpose flour
1/4 tsp salt
1/2 cup lemon curd

meringue

1/4 cup granulated sugar
2 egg whites

instructions

Preheat oven to 325˚F. Line 2 baking sheets with a silicone mats or parchment paper.
In a mixer, beat butter and sugar together fitted with a paddle attachment until creamy, about 1 to 2 minutes. Add vanilla and beat until combined.
Beat in flour and salt, mixing until just combined.
Roll 1 1/2 Tbsp of dough into a dough ball. Place dough balls 1 inch apart on prepared baking sheets. Press down the center of each ball with a spoon, forming a small indent. Fill each with lemon curd.
Bake 15-20 minutes or until golden brown on the bottoms. Transfer cookies immediately to a cool, flat surface to cool to room temperature.
Increase oven temperature to 350˚F.
Add egg whites and sugar for the meringue topping in the clean bowl of a mixer fitted with the whisk attachment. Whisk on medium-high speed until stiff peaks form. Dollop or pipe the meringue on top of the cooled cookies.
Bake for an additional 5 to 8 minutes, until the meringue begins to brown*. Cool for 5 minutes before serving.

video

notes

*If the tops aren’t browning as much as you would like, you can brown them more under the broiler (keep a close eye on them so they don’t burn!) or with a kitchen torch.

nutrition

Calories: 176kcal

Category: Cookies

Very Merry Christmas Cheese Board

POSTED BY Meghan Y. ON December 19, 2023 // 1 Comment

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.

Assembled christmas cheese board on slate plate

about this christmas cheese (charcuterie) board

Technically this would be a charcuterie board, but when it was originally made, it was simply a cheese board.

However, with me and my obsession with charcuterie boards, I couldn’t leave it as just a cheese board. I needed to add in meats and additional extras to really round out this board and make it the centerpiece of any gathering.

The holidays are the perfect time to bust out a cheese board. It ends up being the ideal centerpiece for so many occasions, whether it’s a Christmas party or Christmas Day while the kids play with all their new toys under the tree.

The best part about a cheese board is that it is totally customizable. You can use the suggestions I make below, but you can also use whatever you like! It’s about pulling together a variety of flavors and textures that will have people coming back for more.

Note: This recipe and post is an updated version of the original posted on December 13, 2016.

Drizzling honey on a charcuterie platter

what goes on a christmas charcuterie board?

A Christmas cheese board embodies the festive flavors of the holiday season! This board stands out as a unique addition to any holiday gathering with a ton of variety in flavors and textures. It’s not only a lovely way to highlight the flavors of the season, but also to feed a crowd without getting stuck making a complicated dish. You can use meats, cheeses, nuts, pickled vegetables, crackers, and seasonal fruits to fill up your board. If you prefer to make it vegetarian, you can easily omit any meats.

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now

types of cheese for a christmas cheese board

Hard cheese. Opt for a range of hard cheeses. While I personally enjoy parmigiano reggiano, any robust hard cheese works wonders. Aged varieties, with their intensified flavors, are a reliable choice—pick the one that suits your taste buds!

Common cheese. You can use a gouda (smoked or aged is generally preferred), cheddar, or jack cheese for the board. Think of this one as a more basic type of cheese.

Soft cheese. For a luxurious touch, include a soft cheese like brie. I simply serve the wheel because it’s easy to cut into, but it’s also fun to decorate with pomegranate jewels and a slice of dried (or fresh) orange. Alternatively, goat cheese is a tasty substitute. I actually doubled up on the soft cheeses for this board with a slice of rich Humboldt Fog goat cheese. Another option is fresh mozzarella in any form!

Funky cheese. Introduce a touch of funk with a cheese like stilton, a milder blue cheese variant. Camembert or your preferred pungent cheese can also bring that distinctive flair to your board.

here’s what you’ll need

The ingredients for a cheese board can be whatever you want! Here’s what I suggest using:

Cheeses. 3 different types of cheese (at a minimum) are preferred for a cheese board. You can also bump that number up to 5 or 6.

Meats. Having variety is key, so have a few different types of cured meats for flavor and texture variation. Pick whatever intrigues you the most! You can even just buy a charcuterie pack from your local store which comes with all the meats already sliced. I also like to add in some crispy prosciutto!

Crackers. Pick up a variety crack box, or get more specific with your choses depending on what you like to eat. I used pretzel sticks from Trader Joes on this board for variation and they were a big hit! Perfect for wrapping slices of prosciutto around and dipping in fig jam. You could also use crunchy breadsticks.

Fruit. Make sure to use seasonal winter fruit. Clementines, cranberries (I recommend dried or roasted because raw is not so tasty), grapefruit, kiwi, kumquats, mandarins, orange, pears, persimmon, pomegranate tangerines, and quince are all in season right now.

Extras. Jams, honey (especially homemade hot honey!), compotes, and more for spreading on crackers. Crunchy elements like nuts (both savory and sweet) are great – I recommend marcona almonds, pistachios, almonds, cashews, or pecans.. Pickles like gherkins or pickled anything will do on this board! I even include slices of a chocolate orange for a little sweet element to break up the savory items. You could even add in a candy cane or two.

this recipe’s must haves

Instead of buying a custom charcuterie board to only break out on special occasions, use a large cutting board! I love this solution because it always looks great and you don’t have to find a place to store the board for the rest of the year (or until the next holiday gathering).

To prep all the elements, you will need a chef’s knife and cutting board.

ingredients for a christmas cheese board

Holiday charcuterie platter building process

here’s how to assemble a christmas charcuterie board

add bowls

Start with the biggest items first. This helps you work around those items and space them apart on the board so they aren’t all clumped together. You can fill bowls with jam, jelly, honey, pomegranate seeds, nuts, and more.

add meats

Next up are the different types of meats. Meats can be presented simply in a row of slices, but you can also get creative with it. Fold pieces in half and fan them out (like what I did with the salami). Bundle prosciutto into piles. You can even create a rose our of salami if you want to!

add cheeses

Before adding the cheeses, slice, crumble, or cut them into chunks as desired. You can serve things like brie in a wheel or blue cheese in a wedge. I personally like to slice up harder cheeses like gouda and parmesan because it’s easier for guests to serve themselves that way.

Slate plate with holiday cheese and meats process photo

add fruit

Use the fruit to start filling in the bigger open areas. Rows of thinly sliced fruits are ideal to easily add to crackers with cheese.

add extras

Use the nuts, dried fruit, and other little extras to fill in any open spaces left on the board!

fill in where you need to

You might not have any holes left at this point, so you don’t need to worry about adding anything else the board. I always end up with a few little gaps which I fill with fresh herbs, dried slices of citrus or cinnamon sticks.

tips and ideas

prep ahead where you can. There are certain elements of this board that can be made ahead of time! You can slice cheese, make marinated mozzarella balls, make cranberry jam, and more. Store each element separately in the refrigerator to easily move to the board when it comes time to serve. Skip slicing any fruits that might turn brown when exposed to air like pear.

dried fruit for flavor variety. For more fruity flavor on the board, turn to dried fruits that aren’t in season right now. You can use dried bananas, dried apples, dried apricots, and even dried cherries.

aim for simple. Simple is always best. Don’t worry about going over the top! Not every type of meat or cheese has to be present. You can go crazy with it if you want to, but there’s nothing wrong with keeping things simple and easy.

More easy board ideas to try: Fall Charcuterie Board | Tailgating Snack Board | BBQ Charcuterie Board | Fruit Charcuterie Board

Brie, honey, cranberry jam, and crackers on a platter

what fruits can you put on this board?

You might be surprised to learn that there are plenty of winter fruits to add to this festive board! I used pears, persimmons, oranges, and pomegranate jewels. I think that 4 different types of fruit is plenty for a board like this.

If you are looking for more ideas to add to the board, here is a list of fruit that’s also in season in the winter: clementines, cranberries (I recommend dried or roasted because raw is not so tasty), grapefruit, kiwi, kumquats, mandarins, tangerines, and quince.

how long can this board sit out?

Here’s a tip for your Christmas cheese board: Make sure to serve any board featuring meats and cheeses at room temperature.

However, keep in mind that there’s a time limit to keep in mind. Don’t let it linger for more than 2 hours in total. If the clock ticks past that mark, package up the remaining meats and cheeses separately to store in the refrigerator.

how do I decorate a holiday charcuterie board?

I love to use seasonal elements to decorate a charcuterie board, no matter what time of year it may be. For winter, that means some fresh hearty herbs like rosemary sprigs. I also like to add in dried wheels of citrus (lime, lemon, and orange) to add a fun element to the board. Plus if you are picking up a bag of the dried citrus slices, you can use some to decorate the board and the rest to garnish festive holiday drinks.

how much should I plan on per person?

This board serves about 4 to 6 (4 as a meal, 6 to 8 as an appetizer). Whether you’re feeding a small crew or hosting a larger gathering, here’s the lowdown on portions for your Christmas cheese board:

Plan around 3 ounces of meat and cheese per person if it’s a pre-dinner nibble.

But, if your cheese extravaganza is the main event, amp it up to 6 ounces of meat and cheese per person.

Of course, these amounts don’t factor in the extras—just let your intuition guide you on the fruits and other tasty additions. For a more precise breakdown based on your guest count, check out the instructions below.

Need more inspiration for appetizers? Check out my appetizer recipe page!

what to serve with a Christmas charcuterie board

When you make a Christmas charcuterie board, there’s really no need to make another appetizer. The variety of cheeses, meats, crackers, fruits, and other snacks give you enough to choose from! I personally love a meal that’s all about grazing, so you can turn this into a lunch or dinner if you so choose.

If you want to serve a little something extra to make the season a little more merry, make a festive cocktail! Christmas sangria is my most popular cocktail on the site and easily serves a crowd. Or try a festive batch of Christmas punch!

For those of you who love to take advantage of the fruits of the season, whip up a pomegranate margarita, Christmas margarita, or a cranberry orange moscow mule!

more tasty holiday favorites

Add a gooey baked cheese to this holiday cheese board with easy baked camembert topped with cranberries and walnuts.

Bite-sized bacon wrapped dates are always a hit for any holiday gathering!

Need a sweet treat? Nothing beats a holiday classic like snowball cookies!

Toast to the season with a cranberry margarita.

Make Christmas morning even more special with this breakfast charcuterie board!

image of marinated mozzarella balls in bowl with other appetizers

seasonal tip

Only select seasonal produce that is ripe! Refer to our seasonal cooking quick start guide to find lists for what’s in season this month. Use your favorite fruits and vegetables to make this board the best it can be!

Finally, if you make this christmas charcuterie board, please be sure to give this recipe a rating 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!

very merry christmas cheese board

This festive cheese board is perfect for any holiday gathering you have planned!

No ratings yet

Print Pin

Prep Time: 15

Total Time: 15

Servings: 6

ingredients

cheeses – 8 oz total (minimum)

Brie
Goat cheese
Blue cheese
Cheddar or other hard cheese like havarti or gouda

meats – 8 oz total (minimum)

Salami
Prosciutto
Soppressata

Fruits

Orange segments
Pears
Persimmon
Pomegranate seeds

extras

Marinated mozzarella balls
Crispy prosciutto
Crackers – I like to have at least three kinds you can also use sliced toasted pieces of baguette too!
Nuts you can use a mix or narrow it down to a couple types – I like using almonds and pistachios
Cornichons/pickles
Dried fruit
Jam or marmalade particularly orange, cranberry, and/or fig
Honey

decoration

Fresh herbs – sage rosemary, thyme to fill in gaps

instructions

Place larger items like bowls on your board first. Evenly space them out across the board.
Next, add your items in groups to distribute everything evenly. Do meats, then cheeses, followed by crackers. Finish with produce and the extras.
Use fresh herbs to fill in the gaps between items.
Finally, add spoons to any jams/compotes.

video

Category: Appetizer, Snack

Baked Camembert with Cranberries and Walnuts

POSTED BY Meghan Y. ON November 2, 2023 // 29 Comments

Easy Baked Camembert with dried cranberries and walnuts is a tasty way to elevate your fall and holiday gathering. This creamy cheese dish is infused with seasonal flavors, plus it’s incredibly simple to whip up. It’s perfect for sharing the warmth of the season!

about this baked camembert

As the days grow shorter and the air gets chillier, it’s time to start thinking about warm gatherings and hearty feasts for the upcoming holiday season. There’s something inherently festive about the fall season as it is the start of a season of gatherings!

If you’re in search for a tasty and effortless appetizer for these upcoming celebrations, this baked camembert embraces the essence of the season. Baked Camembert embodies simplicity and indulgence in equal measure, offering an easy way to usher in the coziness of fall.

The mild and earthy profile of Camembert pairs so well with the bold notes of cranberry and thyme, as well as the crunch of toasted walnuts. Whether you’re hosting Thanksgiving dinner, planning a festive soirée, or simply craving a comforting snack at home, baked Camembert is a versatile crowd-pleaser with every gooey, molten bite.

what is baked camembert

Baked camembert is an indulgent, gooey cheese appetizer that’s easily made from a wheel of Camembert cheese. To make it, the wheel of cheese is baked in its wooden box (or in an ovenproof dish). Before baking, it is typically scored on top. However this recipe takes a little bit of a different approach, by removing the top rind of the cheese and piling a sweet, tart, and crunchy topping on top.

The cheese is then baked until it’s all ooey and gooey, making the center creamy and molten. The result of this is a rich and smooth cheese dip that’s ideal for pairing with toasted slices of bread or crunchy crackers.

Any cheese lover would adore this dish. The flavorful camembert cheese is a warm and gooey delight that makes it ideal for serving as an appetizer or snack during the holidays.

ingredients

camembert. You will need an 8 ounce wheel of Camembert cheese. If you cannot find Camembert cheese, you can also use brie!

walnuts. I like to use toasted walnuts that have been chopped. You can buy them this way, or purchase whole walnuts to toast yourself before chopping them by hand. You can also use other nuts like pecans, if preferred.

cranberries. Dried cranberries are all you need for this recipe. Do not use fresh cranberries as they will produce too much liquid when cooked which will throw off the consistency of the cheese.

sugar. This recipe calls for brown sugar. You can use either light brown sugar or dark brown sugar.

butter. I recommend using unsalted butter for this recipe. If you choose to use salted butter, be sure to cut the salt called for in the recipe.

thyme. Use fresh thyme leaves if you can! When you can’t find fresh thyme, you can use dried thyme instead. Be sure to cut the total amount called for in half for the recipe (only use 1/2 tsp dried thyme). I recommend chopping the dried thyme up finely before using it. Another option is to use fresh rosemary.

salt. All you need is fine kosher salt.

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now

this recipe’s must haves

To mix together the topping for the cheese, you need the smallest bowl from a set of mixing bowls and a spoon.

I like to bake the cheese right in the wooden box that the cheese comes in, so you only need a baking sheet to bake it. You could also use a larger shallow baking dish if you prefer, but make sure that the wheel of cheese fits snugly in it. If you use a baking dish that is too large, the cheese will melt into a puddle.

Mixture of butter, cranberries, walnuts, and sugar in a bowl

here’s how to make baked camembert

mix together topping

In a small bowl, stir together melted butter and brown sugar until smooth. Fold in cranberries, walnuts and salt until combined. Set aside.

prepare cheese

Flip the cheese wheel over so the bottom (where the rind comes together) is on top. Cut the top of the rind off using a sharp knife.

Place in the wooden container the cheese came in, cut side up. Add to a baking sheet.

assemble

Spoon the cranberry walnut mixture on top in an even layer.

bake

Bake for 15 minutes at 350˚F until the cheese is gooey and melted. Serve immediately with slices of toasted French baguette or crackers.

tips and tricks

bake in the wooden box. Bake the cheese in the wooden box the wheel comes in! Be sure to remove any plastic wrapping as well. You can wrap the box in foil to make sure it doesn’t burn. I also recommend placing it on a baking sheet just in case any cheese spills over the edges.

toast bread while the cheese bakes. Toast the bread slices in the oven on a baking sheet along with the cheese! The bread should turn toasted and golden brown in the 15 minutes it takes to bake the cheese.

can’t find camembert? Use a wheel of brie cheese instead!

add citrus and fruits. If you want to add in a different element, add in some orange zest to the cranberry walnut mixture. You can also macerate berries like strawberries or raspberries to pile on top! The fresh fruits give a sweet spin to the savory cheese dish.

More easy cheesy appetizers to try out: Spinach and Artichoke Goat Cheese Dip | Roasted Cranberry Goat Cheese Crostini | Crab Rangoon Dip | Chipotle Chili Cheese Dip

Dipping bread into gooey baked camembert with cranberries and walnuts

how long does camembert go in the oven for?

This baked camembert wheel only needs to be baked in the oven for about 12 to 15 minutes! It’s a super quick recipe that is ideal for holiday hosting.

what does camembert taste like?

Camembert has a nice earthy flavor. Some say that the soft and creamy cheese even has a mushroom-like flavor.

Plus the rind is edible!

do you bake brie or camembert?

Both brie and camembert can be baked! They are both creamy cheeses made from cow’s milk. This allows them both to be perfect for baking until warm and gooey. When you bake either one, the center gets all creamy and gooey, perfect for dipping pieces of toasted bread or even vegetables!

what is the difference between camembert and brie?

Both brie and camembert come from a similar recipe made with cow’s milk. The biggest difference between the two types of cheese is that brie has cream added to it. Therefore brie is slightly creamier and has a higher fat content.

Brie has a more delicate and butter flavor. Camembert has a much more intense flavor! That makes it an ideal candidate for a warm appetizer, and particularly being topped with the crunchy and chewy topping of cranberries and walnuts.

do you eat the skin on camembert?

The skin of the camembert cheese wheel is natural and perfectly edible. It is just where the skin meets the air, therefore forming a natural skin on the outside. It’s perfectly safe to and delicious to eat!

Wax skins are the only skins on cheeses that you should not eat. Not only does it not taste good, but it also isn’t safe to ingest.

Need more inspiration for party bites? Check out my appetizers recipe page!

Easy baked camembert with piece of toasted piece of bread stuck in the middle

what to serve with baked camembert

I like to serve this appetizer toasted slices of French bread or crackers. You can also serve it with crudites!

A seasonal cocktail is a must with a seasonal appetizer. If you are planning to serve this baked camembert for Thanksgiving, this Thanksgiving cocktail is a simple four ingredient recipe that goes really well with the flavors in this recipe. If you prefer apples, an apple pie old fashioned cocktail is like apple pie in a glass (but boozy).

Need some inspiration for a holiday or Christmas meal? Air fryer bacon wrapped pork loin is served with a simple roasted red wine cranberry chutney for an easy celebratory meal. For a more traditional holiday meal, try this easy beer brined turkey breast or grab this turkey brine recipe for your roasted bird!

how to store

Store. Cool the baked camembert to room temperature before placing in an airtight container. It will keep in the refrigerator for up to 3 to 4 days.

Reheat. Reheat in the microwave until warmed through, about 30 seconds to 1 minute, until gooey and warm.

Hand lifting out toasted slice of bread with gooey cheese

more tasty cheese recipes

Whipped goat cheese salsa dip is an easy cold cheese dip to throw together at the last minute!

A classic cheese ball is always a favorite! This cranberry walnut goat cheese ball is full of winter herbs and tangy goat cheese.

Apple cranberry baked brie is the one baked brie recipe you’ll want to make over and over for every holiday gathering.

Finally, if you make this baked camembert with cranberries and walnuts recipe, please be sure to give this recipe a rating 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!

Baked Camembert with Cranberries and Walnuts

Takes minutes to pull together and is the perfect opening to any meal!

5 from 46 votes

Print Pin

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 6

equipment

small mixing bowl
round baking dish optional

ingredients

3 Tbsp unsalted butter melted
3 Tbsp brown sugar
1/3 cup dried cranberries
1/3 cup walnuts toasted and chopped
1 tsp fresh thyme leaves chopped
1/8 tsp kosher salt
8 oz wheel of camembert cheese
toasted sliced of French bread or crackers

instructions

Preheat the oven to 350˚F.
In a small bowl, combine the melted butter and sugar. Stir to combine. Fold in the cranberries, walnuts, thyme, and salt.
Flip the camembert so the bottom is on top (where the rind comes together). Using a sharp knife, remove the top rind of the cheese. Place the camembert cut side up in an oven-safe round baking dish (like a larger crème brûlée dishes). You can also use the wood container the cheese came in as the baking vessel!
Cover the top of the cheese with the cranberry walnut topping in an even layer.
Bake for 12 to 15 minutes until gooey. Serve immediately with toasted slices of French bread or crackers.

video

nutrition

Calories: 250kcal

Category: Appetizer

Now you might be wondering, what is this Blogsgiving Dinner she mentioned before? It is an entire week of Thanksgiving collaboration between 20 incredibly talented food bloggers from all over the country. Essentially it’s a virtual progressive dinner party to share over 50 recipes with our beloved readers!

Susannah over at Feast + West and I drummed up this idea back in August in Asheville at Food Blog Forum and boy oh boy am I glad we put it in motion! Can you imagine having over 50 recipes to choose from for your Thanksgiving feast?! GAH, it’s like a dream come true! Here’s the other fabulous recipes from the rest of the group:

Cocktails

Carolina Apple Sidecar from Think Fruitful

Krupnikas Ginger from I Cook. I Eat. It’s Life.

Appetizers

Cured Meat Platter from Wit Wisdom and Food

Ginger Cran Apple Chutney from Love & Flour

Brandied Grapes with Cheese from Glamour Girl Gourmet

Shrimp Sweet Potato Mousseline from Home at Six

Cranberry Goat Cheese and Butternut Squash Crostini from The Wetherills Say I Do

Maple Pecan Baked Brie from My Cooking Spot

Sassy Salmon Dip from Betty Becca

Baked Brie with Cranberry Chutney from The Speckled Palate

Butternut Squash Crostini from Chez CateyLou

Gluten Free Holiday Cheese Board from Twin Stripe

Soup

Butternut Squash Soup with Cornbread Croutons from Club Narwhal

Creamy Wild Rice Soup from Hello Little Home

Pumpkin Soup with Bacon Roasted Chickpeas from Feast + West

Bailey’s Hot Fudge Sauce

POSTED BY Meghan Y. ON March 15, 2023 // 9 Comments

Baileys Hot Fudge Sauce is an easy indulgence that you will want to have in your refrigerator at all times. The homemade fudgy drizzle is ideal over ice cream, cookie skillets, or even used as a rimming mixture for your favorite Irish whiskey cocktails.

drizzling chocolate sauce into a jar image

about this baileys hot fudge sauce

Some of you may already be aware of my chocolate addiction, particularly if you follow me on Pinterest because I have a whole board dedicated to it, for goodness sake. A piece of chocolate a day makes me a sane woman, that’s all I can say (there was a little rhyme there, huh? I’m a poet and I didn’t even know it! You can stop rolling your eyes at me now…).

Chocolate is so dreamy (oh let’s just say – it’s SEXY) when it’s spilling off a spoon like this isn’t it?

Hot fudge sauce is one of the rare chocolate indulgences I give into. Usually it’s a piece of chocolate or a small brownie that ties me over. But when I really want chocolate, like reallllllllly want it, I go for a hot fudge smothered sundae.

This hot fudge sauce is even more sinful with dark chocolate and Baileys Irish Cream. The best way to describe it is a glorious combination of chocolate and booze, which will have you swooning.

The consistency is what wins me over with this irish cream chocolate sauce, even more so than the flavor. It’s thick, rich, and once it’s poured onto ice cream it starts to thicken even more. It’s the happy medium between Hershey’s chocolate syrup and that magic shell stuff that only tasted good if you got the Reese’s Peanut Butter Cup flavor (remember that?!).

Ready for dessert yet?

Note: This is an updated version of the original posted on January 9, 2015. The recipe remains the same!

ingredients

heavy cream. Heavy cream is what gives this recipe added richness and depth. Do not use milk or half and half in this recipe.

corn syrup. I use light corn syrup in this recipe!

sugar. You will only need brown sugar for this recipe.

cocoa powder. I prefer to use Dutch process cocoa powder because it has a deeper flavor. You can use your favorite kind.

chocolate. Dark chocolate chips are called for in the recipe, but you can use semi-sweet or milk chocolate if you prefer!

butter. You will need unsalted butter for this recipe. If you do use salted butter, skip the pinch of salt that I add to the recipe.

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

Irish cream. Baileys Original Irish Cream is still my favorite brand (obviously since I’m naming it in the recipe so prominently!). If there is a different Irish cream liqueur brand you like, you can use that instead.

this recipe’s must haves

You don’t need too much to make this recipe! Measuring cups and measuring spoons to help you measure out all the ingredients.

To cook it, you’ll need a saucepan, as well as a long wooden spoon or a whisk.

Finally you will need a mason jar or other airtight container to store the sauce in the refrigerator once its cooled off.

here’s how to make baileys hot fudge sauce

cook

Add heavy cream, corn syrup, brown sugar, cocoa powder, salt, and half of the chocolate chips to a medium saucepan. Bring to a boil over medium-high heat. Reduce the mixture to a simmer and cook, stirring constantly, for 5 minutes until the chocolate is melted and the mixture is smooth.

Remove from heat and stir in remaining chocolate, butter, vanilla, and Baileys Irish Cream. Stir together until the mixture is smooth and all of the chocolate is melted.

cool

Let cool for about 20 to 30 minutes to thicken. Store in an airtight container in the refrigerator.

Baileys hot fudge sauce in jar with spoon

tips for success

stir constantly. This rich and thick sauce can go from smooth to lump in a minute if you aren’t careful. Be sure to constantly stir it as it cooks so it’s deliciously smooth.

cool before serving. Before you serve it, make sure to let it cool in the saucepan for at least 20 to 30 minutes. It’s after the cooking is done that the sauce thickens. By letting it rest, it’ll get nice and thick!

use a different chocolate. Want to change it up? Instead of using dark chocolate chips, you can use semi-sweet chocolate chips or even milk chocolate chips.

More Irish cream recipes to explore: Oreo Baileys Truffles | Espresso Brownie Cups | Baileys Chocolate Chip Bundt Cake | Baileys Fudge

drizzling hot fudge sauce over ice cream picture

what’s the difference between hot fudge and chocolate sauce?

The difference all comes down to texture! Hot fudge sauce is thicker and richer in flavor because it uses cream and butter. Chocolate sauce is thinner, with a lighter flavor because it’s made with sugar and water or corn syrup primarily.

does baileys hot fudge sauce need to be refrigerated?

Yes, it does. It will keep for longer in the refrigerator in an airtight container. You can simply reheat small amounts in the microwave! See my notes on How to Store below for more details on storage, how long this sauce can be stored, and how to reheat.

how much alcohol is in Baileys Irish Cream?

According to the label, a standard shot of Baileys Original has a 17% alcohol content. Even though you are technically cooking this recipe, you stop cooking it before the alcohol is added. Therefore, this is an adults-only indulgent treat!

Some may think that it’s safe because the sauce is hot when you add the alcohol, but I don’t feel that it’s enough time to cook off all the alcohol content.

Need more inspiration for dessert? Check out my desserts recipe page!

Overhead image of baileys hot fudge sauce in jar

what to serve with baileys hot fudge sauce

There are so many ways to enjoy this baileys hot fudge sauce! I personally love to pour it over a big bowl of vanilla bean ice cream, but coffee ice cream is another excellent choice. Don’t forget to top it all off with a dollop of whipped cream!

Here’s some more ideas to use this hot fudge sauce:

Drizzle it over your favorite chocolate chip cookie skillet with ice cream!
Use it to rim your favorite Baileys Irish Cream or Irish whiskey cocktails. It’s especially delicious with an Irish coffee or Baileys Irish Coffee Shake.
Dip fresh strawberries into the sauce.
Drizzle over sliced apples to make sweet apple nachos.
Add a drizzle to enhance a Baileys grasshopper cocktail!

how to store and reheat

Store. Cool hot fudge sauce completely before storing in an airtight container or mason jar. Store in the refrigerator for up to 4 months.

Reheat. Reheat the sauce in small increments of time, about 20 to 30 seconds at a time, until warm. Be sure to stir in between the increments! It usually takes about 45 seconds to 1 minute for me to reheat.

Freeze. If you are freezing the hot fudge sauce, be sure to store it in a freezer-friendly container that seals tightly. Freeze for about 5 to 6 months. To thaw, place in the refrigerator until thawed completely. Pour into saucepan and warm over medium-low heat, stirring often, until smooth.

Spoon of hot fudge sauce with baileys image

Finally, if you make this baileys hot fudge sauce 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!

bailey’s hot fudge sauce

Hot fudge sauce has never tasted as good as this dark chocolate and Bailey’s homemade sauce!

4.7 from 3 votes

Print Pin

Cook Time: 10

Additional Time: 30

Total Time: 40

Servings: 1 cup

equipment

ingredients

2/3 cup heavy cream
1/2 cup light corn syrup
1/3 cup brown sugar
1/4 cup cocoa powder
1/4 tsp salt
7 oz dark chocolate chips
2 Tbsp unsalted butter
1/2 tsp vanilla extract
3 Tbsp Bailey’s Irish Cream

instructions

In a medium saucepan over medium-high heat, bring heavy cream, corn syrup, brown sugar, cocoa powder, salt and half of the dark chocolate chips to a boil. Reduce the mixture to a simmer and cook for 5 minutes, stirring constantly.
Remove from heat and add the rest of the chocolate, butter, vanilla extract and Bailey’s Irish Cream. Stir together until the mixture is smooth. Let cool for approximately 20 to 30 minutes to thicken.
Store in an airtight container. To reheat, warm in the microwave for 45 seconds to 1 minute.

video

nutrition

Calories: 2775kcal

Category: Dessert

Jalapeño Popper Avocado Wontons

POSTED BY Meghan Y. ON February 17, 2023 // 46 Comments

Jalapeno Popper Avocado Wontons are essentially a fried, amped up version of your favorite jalapeño popper appetizer! The creamy and spicy filling wrapped in a fried wonton wrapper makes these poppers a fantastic party appetizer or even an afternoon snack. We prefer to fry these jalapeño cream cheese wontons, but they can also be baked or cooked in the air fryer!

Overhead image of wontons on a baking sheet with hot honey and jalapeños

about these jalapeño popper wontons

I am a BIG fan of all things spicy (as you’ve seen with my Big ‘n Smoky Five Alarm Burger and my Spicy Green Bloody Mary… and many more, haha!).

That’s why cream cheese jalapeno poppers are one of my favorite appetizers, like, EVER. The cream cheese and the spice of the peppers are just the right combination.

It’ll light your tongue on fire and soothe the burn all in the very same bite. It’s one of those appetizers that isn’t too filling and pairs perfectly with a chilled beer.

Say hello to my oh-so easy version of a jalapeño popper that isn’t a jalapeno popper, technically.

The filling has all the ingredients you know and love, including jalapeño, cream cheese (plus two other types of cheeses), and a special guest… avocado! Thus jalapeno popper wontons!

It’s easy to make for backyard BBQs, tailgating/homegating parties, or even a quick snack when you want something more than cheese and crackers in the afternoon.

I know it seems a little weird to be throwing an avocado in the mix, but hear me out!

The creaminess of the avocado pairs wonderfully with all the other ingredients in the wonton fillings. Not to mention you also are getting an extra hit of flavor and protein. It makes it an extra silky filling with the cream cheese, perfectly complementing the fried exterior!

Drizzling honey over a spicy appetizer image

are they really spicy?

These wontons have just the right amount of heat, but you can adjust it depending on your heat tolerance. If you need a refresher on how to seed a jalapeño, I have this whole post dedicated to my top tips and tricks. I recommend seeding the jalapeños, but you can also leave them in if you want added spice.

You can also use serrano peppers, habaneros, or even ghost peppers if you are completely INSANE. In other words, you can burn your tongue if you really want to.

I am a jalapeño girl though, so I’ll be sticking with the original recipe over here 😉

Note: this is an updated version of the original published on June 30, 2017.

ingredients

cheese. For the filling, you will need cream cheese, shredded cheddar cheese, and mozzarella cheese. I personally like to use a sharp cheddar cheese for the extra boost of flavor, but you can use mild or medium.

avocado. One large avocado is all you need! Peel and remove the pit, then mash it up with a fork in a small bowl.

spices. You will need garlic powder, onion powder, and salt.

cilantro. Fresh cilantro is best here! You can also use dried, but if you do be sure to halve the total amount noted in the ingredients list.

jalapeño. Be sure to seed the jalapeños before using them (check out my how to seed a jalapeño post for pointers)! You can leave the seeds in if you like it really spicy, but I prefer to leave them out.

wonton wrappers. I buy my wonton wrappers at the local supermarket (they are in the refrigerated section!). You can also use gyoza wrappers – the only difference is that they are round and will give you a half-moon shape instead of a triangle that you see here.

oil. I like to use canola oil or avocado oil when I’m frying anything! You can also use vegetable oil, but I find that vegetable oil gives a lingering flavor when you use it.

hot honey. This is optional, but I love a little drizzle of hot honey over the top of these jalapeno popper wontons before serving.

Photo of uncooked jalapeño popper cream cheese wontons

this recipe’s must-haves

This chef’s knife is fantastic for chopping jalapeños – my favorite knife brand! You will never need another knife, because they all come with a lifetime of free sharpening!

A dutch oven is the one pot I always use to fry recipes to golden brown perfection. Plus, it’s ideal for all your braising/soup/stew recipes!

A spider strainer is a must for anything you fry! It helps you safely get these little guys out of the hot oil without burning the crap outta your hand.

jalapeno cream cheese filling for wontons in a bowl image

image of a wonton wrapper on a clean work surface

here’s how to make jalapeño avocado cream cheese wontons

make filling

To make the filling, simply stir together cream cheese, cheddar cheese, mozzarella cheese, avocado, garlic powder, onion powder, salt, cilantro and chopped jalapeño. Make sure to stir together everything thoroughly until it’s well-combined. Set aside.

assemble wontons

Use a clean, flat work surface to assemble the wontons. Place one wonton wrapper in front of you so that the corner is pointed towards you.

Dip your finger in water and moisten the edges of the wrapper. Add 1 tsp of the filling in the center of the wonton wrapper.

Fold the wrapper in half, over the filling. Pressing around the filling gently and press out towards the edges to seal well. You want to make sure there are no air pockets by the filling so it seals properly. Repeat with the remaining filling and wonton wrappers.

fry

Heat 1 to 2 inches of canola oil in a heavy skillet. Once hot and popping, fry the wontons in batches of 4 to 5 at a time.

Fry until golden brown, about 1 to 2 minutes per side. Remove to a plate lined with paper towels to drain.

Serve with a drizzle of hot honey, if desired.

Gatherings Made Easy: Love all things SPICY?! Be sure to make this Chile Beer Sangria to go along with this appetizer and turn up the heat on your next gathering!

Hand holding a jalapeño cream cheese wonton

where can I find wonton wrappers?

Wonton wrappers are a refrigerated item, so don’t head straight to the Asian food aisle at your local supermarket! They can also be found at a local Asian grocery store if you can’t find them at a major grocery store.

can I make these ahead of time?

Yes! While these are best served fresh right when they are made, they can also be reheated and served later. I recommend setting the oven to 375˚F and reheating the wontons on a baking sheet until warmed through.

can I bake these jalapeño popper wontons instead of frying them?

Yes you can! Lightly grease a baking sheet and preheat oven to 375 degrees. Then once the wontons are made, add them to the baking sheet and lightly spray the tops with cooking spray. Bake for about 10 to 15 minutes, until golden brown! Enjoy!

does the avocado turn brown?

Nope! The avocado stays green inside the filling, even after cooking.

can I skip the avocado?

If you don’t want to include the avocado you can skip it! Note that you will end up with just a handful less wontons than the original recipe because you’ll end up with a smaller amount of filling.

can these jalapeño wontons be air fried?

Yes they can! Set the air fryer to 380˚F and cook for 10 minutes, flipping halfway through. Don’t forget to spray the basket/insert so the wontons don’t stick!

Need more inspiration for appetizers? Check out my appetizers recipe page!

Jalapeno popper wontons in a pile on a platter

what to serve with jalapeño avocado cream cheese wontons

I love to top these jalapeño avocado cream cheese wontons with a drizzle of hot honey (even plain honey will do!) to get a sweet and salt kick.

If you would like to serve these jalapeno popper wontons with a dip, I recommend using your favorite tomato-based salsa. Restaurant-style salsa works best versus chunky style salsa. I’ve also had readers tell me they served it with mango chutney by putting a dollop on top of each wonton!

There are lots more game day snacks recipes to look at for all the inspiration you need! If you love all things jalapeño popper, you have to try this jalapeño popper dip next.

Don’t forget the cocktails! From a 2-ingredient gin and ginger ale to a tasty bourbon manhattan, there are tons of cocktails that go with this spicy and savory dish.

how to store and reheat

Store. The wontons will keep in the refrigerator in an airtight container for up to 3 days.

Reheat. Reheat the wontons in a single layer on a rimmed baking sheet in the oven. Bake at 375˚F until they are warmed through and crisp again.

Finally, if you make this jalapeño avocado cream cheese wontons, 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!

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now

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…).

4.9 from 59 votes

Print Pin

Prep Time: 20

Cook Time: 10

Total Time: 30

Servings: 30 wontons

equipment

ingredients

8 oz cream cheese room temperature
2/3 cup cheddar cheese shredded
2/3 cup mozzarella cheese shredded
1 avocado peeled and pitted, mashed or cubed
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp salt
1 tsp chopped cilantro
3 jalapeños seeded and diced
1 package wonton wrappers
Canola Oil
Optional: hot honey or plain honey

instructions

In a medium bowl, stir together cream cheese, cheddar cheese, mozzarella cheese, avocado, garlic powder, onion powder, salt, cilantro and jalapeños.
On a clean work surface, lay out a wonton wrapper so a corner is pointed towards you (making it look like a diamond).
Moisten the edges of the wrappers with water. Add 1 tsp of the filling in the center of the wonton wrapper.
Fold the wrapper in half, over the filling. Start by pressing around the filling gently and pressing out towards the edges to seal. You want to make sure there are no air pockets by the filling so it seals properly. Repeat with the remaining filling and wonton wrappers.
Heat 1 to 2 inches of canola oil in a heavy-bottomed large pot. Once the oil reaches 375°F on an oil thermometer (or the oil starts popping), fry the wontons in batches of 3 to 4 at a time.
Fry until golden brown, approximately 1 minute per side. Remove to a paper towel lined plate to drain.
Serve hot with a drizzle of hot honey!

video

notes

How to Bake: Lightly grease a baking sheet and preheat oven to 375 degrees. Then once the wontons are made, add them to the baking sheet and lightly spray the tops with cooking spray. Bake for about 10 to 15 minutes, until golden brown!

How to Air Fry: Set the air fryer to 380˚F and cook for 10 minutes, flipping halfway through. Don’t forget to spray the basket/insert so the wontons don’t stick!

nutrition

Calories: 77kcal

Cuisine: Tailgating

Category: Appetizer

BBQ Bacon Wrapped Shrimp

POSTED BY Meghan Y. ON December 17, 2021 // Leave a Comment

BBQ Bacon Wrapped Shrimp are a simple appetizer recipe that works for any holiday gathering! With only a few simple ingredients, you get a sticky delicious glaze with savory bacon and tender shrimp. They are ready in less than 30 minutes!

Disclosure: This post has been sponsored by Head Country Bar-B-Q. As always, all opinions are my own.

about these bbq bacon wrapped shrimp

I always love a killer appetizer this time of year.

Whether I am hosting or bringing something to a party, I like something that is a total flavor bomb without taking me hours to make. I’m sure a lot of you are on the same page with me there, am I right?

When I was growing up, bacon wrapped water chestnuts were the appetizer I always saw at holiday parties. Now I always loved bacon but water chestnuts? NOT my jam.

Shrimp wrapped in bacon are just 100% better.

Instead of plain old bacon wrapped shrimp, I take things a step further with BBQ sauce.

And you all know, when I’m talking about BBQ sauce, I’m talking about Head Country.

For those of you who are newer to the blog, Head Country Bar-B-Q is my go-to when it comes to BBQ sauces and seasonings. To be frank, it’s just really freakin’ good sauce.

Head Country BBQ Bacon Wrapped Shrimp Image

And that’s where it all started for them. A sauce that is delicious, bold, rich in flavor, and the ideal blend of sweet and savory. From that first bottle of sauce, they have branched out into a variety of flavors of sauces that I absolutely adore.

To get back to this recipe, I went outside of their Original sauce (which would totally work here, don’t get me wrong!) to the Head Country Bar-B-Q Apple Habanero Sauce. You get the crisp sweet flavor of apples with a hint of habanero for a bit of heat. It’s a lighter sauce making it ideal for chicken, pork, and particularly shrimp!

The sauce is an ideal partner for the juicy shrimp and savory bacon. This whole recipe is simple, quick, and always a winner with anyone who tries them. Trust me, no one will be able to stop at just one of these flavor bomb bites! So I’d recommend making a double batch!

ingredients

shrimp. Use jumbo shrimp here! The smaller shrimp varieties are way to difficult to wrap with bacon in my opinion. You can even go bigger if you want to! Be sure to clean the shrimp well, as the instructions list.

spices. All you need is kosher salt and freshly ground black pepper!

bbq sauce. Use any type of barbecue sauce you like! As you can see, I used Head Country Apple Habanero BBQ Sauce for the added heat element. Any flavor will match well with the shrimp and bacon.

bacon. I prefer to use thick-cut bacon when I wrap my shrimp because it gives a big hit of flavor. You could also use regular cut bacon – just keep an eye on it as it can cook through faster than thick-cut!

parsley. If you know me at all, I am all about garnish. I feel like it’s the tiny something extra that really sets a dish apart, especially when you are serving it to a group. So grab some fresh parsley and give it a quick chop. The freshness is a welcome little add to sprinkle on top of these cute little shrimp.

this recipe’s must-haves

You don’t need much in the way of equipment to make these bbq bacon wrapped shrimp happen. I use a baking rack and a rimmed half sheet baking pan to make them – and that’s it!

You’ll also need to pick up a bottle of Head Country Bar-B-Q Apple Habanero Sauce – either through their website or at your local grocery store.

BBQ bacon wrapped shrimp platter picture

how to make bbq bacon wrapped shrimp

Wrap Shrimp

Preheat oven to 375˚F and remove the shells, as well as clean the shrimp well.

After removing the shells from the shrimp (leaving the tails on), season them with salt and pepper. Wrap each with a piece of bacon and place seam side down on a prepared baking sheet with a rack in it.

Brush the bacon wrapped shrimp with BBQ sauce generously.

Bake

Bake for 15 minutes at 375˚F. Remove the shrimp from the oven and brush again with BBQ sauce.

Broil

Return to the oven and broil on High for about 2 to 3 minutes so that you end up with crispy bacon.

Garnish with freshly chopped parsley and serve with additional BBQ sauce for dipping, if desired.

Other yummy BBQ-inspired snack foods: Hearty BBQ Charcuterie Board | BBQ Bacon Crack Fries | Dry Rub Wings | Skillet Southwestern BBQ Chicken Dip

bacon wrapped shrimp on baking sheet image

can I make these ahead of time?

Since this recipe is so quick and easy, I don’t recommend making these ahead of time. They are best fresh out of the oven!

how spicy are these?

The apple habanero BBQ sauce from Head Country is the perfect balance of a little spicy and sweet. The heat from the sauce isn’t completely overwhelming, you just get a little bit of spice in every shrimp bite.

If you don’t like any kind of heat, you can also use whatever Head Country sauce you like!

I served these to Babycakes and he loved them, so they really aren’t that spicy, haha.

what to serve with bbq bacon wrapped shrimp

Whenever I make these shrimp, I am usually making it for a party! Therefore, I need to have a couple of additional options to serve alongside a cocktail or two. For appetizers, these are the dishes I would serve alongside this shrimp, any time of year!

You have to have something cheesy when there’s a party! This spinach and artichoke goat cheese dip is my favorite cheesy dip on the site (don’t tell the other recipes…).

Add a different type of shrimp to the mix with these New Orleans BBQ Shrimp!

Double up the bacon by making stuffed bacon wrapped dates!

Whether or not you make these with a spicy bbq sauce, I’m always looking for something with heat like these baked crispy buffalo cauliflower bites! They also are a great way to sneak in the vegetables.

Finally, chips and dip are always a hit. Therefore I usually have some sort of cold dip like guacamole (see this citrus guacamole!) with my favorite chips.

Love shrimp? Give our lightened up bang bang shrimp recipe a try next!

how to store and reheat

Store. Any leftover bacon wrapped shrimp can be stored in an airtight container (once cooled to room temperature) in the refrigerator for up to 2 days.

Reheat. You can reheat these shrimp in the microwave, but I prefer to pop them under the broiler for a few minutes until warmed through!

Finally, if you make this bbq bacon wrapped shrimp 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!

BBQ Bacon Wrapped Shrimp

Savory bacon, juicy shrimp, and a delightful BBQ glaze make this easy app a winner for any party!

5 from 1 vote

Print Pin

Prep Time: 10

Cook Time: 18

Total Time: 28

Servings: 0 Serves 8 to 10

equipment

ingredients

1 lb jumbo shrimp about 18, shell on, deveined
1/2 tsp salt
1/4 tsp pepper
1/2 cup Head Country Apple Habanero BBQ Sauce or any flavor of Head Country BBQ Sauce you love!
9 slices bacon thin cut cut in half
Garnish: chopped parsley

instructions

Preheat the oven to 375˚F. Line a rimmed baking sheet with aluminum foil and place a baking rack inside. Spray the rack lightly with nonstick cooking spray.
Remove the shells from the shrimp, but leave the tails on. If needed, devein any shrimp that need it.
Season shrimp with salt and pepper, tossing to coat.
Wrap each shrimp with a piece of bacon. Place seam side down on the prepared baking rack. By placing them seam side down, there’s no need for toothpicks to secure the bacon to the shrimp! Repeat with remaining shrimp and bacon.
Brush each shrimp with BBQ sauce generously. Bake for 15 minutes. Remove from the oven, brush with remaining BBQ sauce.
Turn on the broiler to High and return shrimp to the oven. Broil for 2 to 3 minutes until the bacon crisps up.
Garnish with freshly chopped parsley and serve with additional BBQ sauce for dipping, if desired.

Cuisine: American

Category: Appetizer

Thanksgiving Leftovers Poutine

POSTED BY Meghan Y. ON November 26, 2021 // 1 Comment

Thanksgiving Leftovers Poutine is a holiday twist on one of my favorite snacks! All you need are your Thanksgiving leftovers, some cheese curds, and your favorite fries to make this easy recipe. Serves 4.

Back at it with one more Thanksgiving leftovers recipe this week!

I already shared with you my Southwestern Ham Hash which is my favorite way to use up holiday ham, but I still haven’t given you the classic Thanksgiving leftover combo…

You know what I’m talking about – something that uses the turkey, the stuffing, the gravy, and the cranberry sauce…
[Read more…]

Chorizo Jalapeño Mummy Poppers

POSTED BY Meghan Y. ON October 26, 2021 // Leave a Comment

Get in a spooky and festive mood with these Chorizo Jalapeño Mummy Poppers! The simple filling has smoky heat, and the crescent roll wrapping gives the poppers serious Halloween flair. Feed a crowd with a full batch or make a half batch for your family to celebrate with! Serves 10 to 12.

I don’t always hop on festive trends for Halloween, but the mummy poppers trend is one that I have been loving!

The first time I made them was working with a client, and they were just too adorable to pass up for background in the Halloween cocktail images I was working on.

Of course then the pandemic hit and pregnancy… and the recipe fell into my “to-make” pile for a wee bit too long.

This year I dug it up because we are going into a holiday season with a bit more confidence than last year (yay science, am I right?!). These chorizo jalapeño mummy poppers are way too much fun for a Halloween spread, and they are super easy to make! The only real time-consuming step is wrapped the jalapeño poppers to look like mummies.

You can even do a lot of the prep work ahead of time! I like to prep the filling and store it in a container in the fridge for a day or two ahead of any gathering I’m serving these at. You can also prep the jalapeños by seeding them and storing them in a big resealable bag in the fridge!

I know I’ll get a bunch of questions about this, so, let’s talk about the eyeballs!

Hand holding jalapeno mummy popper image

The ones you see here are candy. Some people LOVE the sweet burst of flavor to pair with the savory spiciness of the poppers. I have also heard from a few people that it’s not their cup of tea.

For those who don’t like the sweet/savory combo, just tell them to pick the eyes off! If you are worried about that idea, simply use slices of black olives for eyeballs for a more savory approach that will pair well with the flavors in the poppers as well.

If you love jalapeño poppers, you have to try our gooey spicy jalapeno popper dip.

Other yummy party appetizer recipes: Quick Carne Asada Nachos | Dry Rub Wings | BBQ Fried Mac N Cheese Balls | Cheesy BBQ Chicken Pull Apart Sliders

Overhead photo of chorizo jalapeno mummy poppers

this recipe’s must-haves

You’ll need your favorite chef’s knife and cutting board to break down the jalapeños. I like to use a spoon to get the seeds out.

A silicone baking mat is always a good idea on a half sheet baking pan. Then the wrapped poppers won’t stick!

Finally, get some candy eyeballs to get the look you see here.

Jalapeno poppers for halloween on plate image

Need to know how to seed a jalapeño before you get started? This post has all my top tips and tricks!

let’s make delish chorizo jalapeño mummy poppers!

Make Filling

Add chorizo, cheeses, red onion, egg, cream cheese, sour cream, hot sauce, salt, and pepper to a large mixing bowl. Stir everything together until well combined.

Fill Jalapeños

Fill each jalapeño half with the filling mixture. Be sure to fill them completely, using the back of a spoon to pack it in and smooth the top.

Wrap

Cut the crescent roll dough into long thin strips. Use the strips to wrap around the filled jalapeño halves, leaving a space near the top for the eyes. You will use about 2 to 3 strips per jalapeño. Brush the tops of the poppers with beaten egg and place on prepared baking sheet.

Bake

Bake at 400˚ for 10 to 14 minutes until the dough is browned and the filling is bubbling. Remove from the oven and press eyes into the cheese where you left the opening. Serve immediately.

Need some more inspiration for Halloween? Check out my Halloween recipes page!

where do you get candy eyeballs?

I order mine from Amazon – these candy eyeballs specifically. You can also pick up the Wilton brand at your local Michael’s!

can I use something else besides candy for the eyeballs?

I know the idea of sweet and savory isn’t everyone’s cup of tea – all you have to do is use slices of black olives. The flavor will pair well with the poppers and you can go more of a savory route without losing the aesthetic completely.

how far ahead can these mummy poppers be made?

You can make the filling and store it on its own in a container in the refrigerator for up to 2 days before making the poppers. I also recommend seeding the jalapeños and storing those in a large bag for up to 2 days in the fridge to save yourself some time the day of.

If you need a main to follow up these mummy poppers, check out these mummified sirloin wellingtons! Don’t forget the festive libation and whip up a skeleton key halloween cocktail.

Chorizo Jalapeño Mummy Poppers

Fun and festive, these spicy poppers are always a Halloween winner!

5 from 38 votes

Print Pin

Prep Time: 15

Cook Time: 14

Total Time: 29

Servings: 0 Makes 24

equipment

ingredients

1 cup Mexican chorizo cooked and crumbled
4 oz shredded sharp cheddar about 1 cup
4 oz shredded gouda
1/4 cup finely chopped red onion
1 egg
1/2 cup cream cheese
3 tablespoons sour cream
1 tablespoon hot sauce I used Cholula
1/2 tsp salt
1/4 tsp black pepper
12 large jalapeno peppers stemmed, seeded and halved
1 package refrigerated crescent rolls
2 eggs beaten
Candy eyeballs can be purchased at Michael’s or on Amazon

instructions

Preheat oven 400° F. Line a large baking sheet with a silicone mat or parchment paper.
Add chorizo, shredded cheeses, red onion, egg, cream cheese, sour cream, hot sauce, salt, and pepper to a large bowl. Stir together until well combined.
Fill each jalapeño half with the cheese mixture. Set aside.
Cut the crescent roll dough into long strips, about 1/4-inch to 1/2-inch wide. Use these strips to wrap each jalapeño with dough, leaving a space close to the top for eyes. You will use about 1 to 2 strips per jalapeño. Brush the dough with beaten egg and place on baking sheet.
Bake in oven for 10-14 minutes, until bubbling and golden brown. Remove from the oven and press the eyes into the cheese where the opening is. Serve immediately.

notes

Note: you can remove the eyes before eating if you think they are a bit sweet. If you’d prefer not to use candy eyeballs to make the whole thing edible, you can also make savory "eyes" out of sliced black olives.

Cuisine: halloween

Category: Appetizer

Cacio e Pepe Grilled Wings

POSTED BY Meghan Y. ON October 15, 2021 // 1 Comment

Cacio e Pepe Grilled Wings are my take on turning the famed pasta dish into something perfect for sharing! The simple seasoning gives you the peppery burst of flavor, and when topped with plenty of freshly grated parmesan, it’s just the appetizer to bust out for game day. Serves 6.

There’s a new kind of cacio e pepe in town… and it’s WINGS.

And you know this gal can get down on a big ol’ plate of wings!

Wings are the quintessential game day snack for me. They are so dang easy to whip up, feed a crowd, and aren’t too expensive!
[Read more…]

Jalapeño Cheddar Biscuits

POSTED BY Meghan Y. ON October 8, 2021 // Leave a Comment

Jalapeño Cheddar Biscuits are flaky, warm, and full of buttery flavor (and a hint of spice!). These biscuits are so darn easy to make, you can whip them up any night of the week! Plus the leftovers are fantastic for biscuits and gravy or sandwiches the next day.

There’s nothing better than a warm flaky biscuit, is there?

I used to think biscuits were too intimidating to try to make. However, after I started this blog, I started going back through old recipes that my grandmother had.

I went back to her scone recipe first, because they were always my favorite, but then I stumbled upon biscuits.

Who knew that biscuits are just as easy to make as scones?! I sure didn’t.

Ever since I discovered how simple they are to make, I absolutely adore making them. You get your hands involved. The options for mix-ins are endless. Plus they are the little touch on the table that reminds me of Sunday meals with the whole family!

The jalapeño flavor comes through without being overly spicy, and the sharp cheddar gives the ideal compliment to the buttermilk biscuits that are oh-so flavorful. They just melt in your mouth… Plus using the leftovers for breakfast the next day is the best idea EVER. Use them with your favorite gravy recipe for biscuits and gravy, or make a breakfast sammie with them!

Amp them up even more with a drizzle of hot honey for added sweetness and a touch of heat.

Other yummy biscuit recipes: Pumpkin Sage Biscuits | Green Chile Cheddar Whole Wheat Biscuits | Black Pepper Goat Cheese Biscuits | Honey Butter Biscuits

Overhead image of jalapeño cheddar biscuits

this recipe’s must-haves

To chop up the jalapeño for the recipe, you’ll need a chef’s knife or paring knife and cutting board.

For the dough, I like to use one of my large metal mixing bowls and my hands to cut the butter in. You can also use a wooden spoon.

When ready to roll out the dough, I love this marble rolling pin!

Finally, to cut out the biscuits, I love this biscuit cutter set.

let’s make delish jalapeño cheddar biscuits!

Make Dough

Start by mixing together the dry ingredients in a large bowl. Add 1/2 cup butter and cut it in using either two knives, a pastry cutter, or your hands. Personally I like to use my hands. Once the mixture resembles coarse crumbs, stir in the cheese, jalapeño, and buttermilk until it just starts to come together.

Roll & Cut

Turn the dough out onto a floured surface, then knead the dough about 8 to 10 times until it comes together in a bowl. Roll out until it’s about 1-inch thick.

Cut into circles that are 2 to 2 1/2 inches in diameter. Reroll any scrapes and cut as needed.

Bake

Place dough rounds on a parchment paper-lined baking sheet. Brush the tops with buttermilk.

Bake for 18 to 22 minutes, until golden brown, at 425˚F. Serve warm.

Need some more inspiration for baking bread? Check out my bread recipes page!

Side photo of a stack of cheddar biscuits

can I use a different type of cheese?

Yes you certainly can! I love sharp cheddar cheese, but you can also use pepper jack, Monterey jack, medium cheddar cheese, or even gouda for a smoky flavor.

are these biscuits spicy?

They have a very slight hint of heat, but they are not spicy. Really, you are getting the jalapeño flavor over the heat. If you’d like them to be spicy, dice the jalapeño without removing the seeds.

how long do they last?

These jalapeño cheddar biscuits will keep for 1 to 2 days at room temperature. To store them longer, keep in an airtight container for up to a week in the refrigerator.

what should I serve these with?

For me, the classic serving option is always salted butter! If you really want to amp it up, serve it with homemade rosemary whipped honey butter.

However these are also great as the bread for sandwiches, eggs benedict, with gravy, and so much more. If you love the sweet, spicy, and savory combo, I love slathering them with salted butter and some strawberry rhubarb jam or cranberry jam!

My personal favorite is slathering them with this cranberry cream cheese dip and making a snack sandwich out of them. Sweet, spicy, creamy, and buttery in every single bite.

Biscuits in a pile with jalapeño and cheddar image

Jalapeno Cheddar Biscuits

A little bit of spice and cheese make these flaky biscuits even more delicious!

5 from 3 votes

Print Pin

Prep Time: 10

Cook Time: 22

Total Time: 32

Servings: 0 Makes 8

equipment

ingredients

1 3/4 cups all-purpose flour
2 1/2 tsp baking powder
2 Tbsp granulated sugar
1/2 tsp salt
1/4 tsp black pepper
1 tsp garlic powder
1/4 tsp baking soda
1 jalapeno seeded and finely chopped
1/2 cup cold butter
1 cup cheddar cheese
1/2 cup plus 1 Tbsp buttermilk divided

instructions

Preheat oven to 425˚F. Line a baking sheet with a silicone mat or parchment paper.
Add flour, baking power, sugar, salt, black pepper, garlic powder, and baking soda to a large bowl. Stir to combine.
Cut in 1/2 cup butter using two knives, a pastry cutter, or your hands until mixture resembles coarse crumbs. Stir in cheddar cheese and 1/2 cup buttermilk, until just moistened.
Turn dough out onto a lightly floured surface.Knead the dough 8 to 10 times. Roll out until it’s 1-inch thick. Cut into circles that are 2 to 2 1/2-inches in diameters.
Place biscuits 1 inch apart on the prepared baking sheet. Brush the tops with remaining buttermilk.
Bake for 18 to 22 minutes, until golden brown. Serve warm.

Cuisine: Baking

Category: Bread

Chorizo Pumpkin Chipotle Queso

POSTED BY Meghan Y. ON September 23, 2021 // Leave a Comment

Chorizo Pumpkin Chipotle Queso is a festive fall appetizer that you can make all season long. The queso has pumpkin and chorizo, making it a tasty addition for autumn! Choose your favorite dippers and ‘dip in’. Serve 6.

It is FINALLY officially fall! That means it’s officially totally acceptable to share all the pumpkin recipes, right?

I have to say we have had two straight days with temps under 80 degrees and I am in heaven.

The excitement for cooler weather is deep in my soul at this point, and this warm and comforting chorizo pumpkin chipotle queso is the answer.
[Read more…]

Chipotle BBQ Steak Air Fryer Empanadas

POSTED BY Meghan Y. ON September 1, 2021 // Leave a Comment

Chipotle BBQ Steak Air Fryer Empanadas are golden and crispy on the outside, packed with spicy, smoky flavor on the inside. When it comes to getting a steak fix, you can’t do better than sirloin combined with chipotle! Makes 4.

Disclosure: This post has been sponsored by Head Country Bar-B-Q. As always, all opinions are my own.

Sometimes, you just really need an empanada in your life.

The golden crisp exterior of pastry. A filling that can be anything from poultry to vegetables to, my personal favorite, STEAK.

[Read more…]

Bourbon Peach Grilled BBQ Wings

POSTED BY Meghan Y. ON August 20, 2021 // Leave a Comment

Bourbon Peach Grilled BBQ Wings are full of tangy and sweet flavor, with just a hint of heat. Using my favorite bourbon peach BBQ sauce recipe, these wings are sticky and delicious. Serves 4 to 6.

Who doesn’t love a big ol’ pile of sweet and sticky grilled BBQ wings this time of year?

You all know I have a soft spot in my heart for wings. They are one of those appetizers I will always order, I am always looking for new ways to make them more delicious, and they are the top recipes on my blog most of the year.
[Read more…]

Bacon Aioli

POSTED BY Meghan Y. ON August 4, 2021 // 8 Comments

Bacon Aioli is a creamy, flavorful spread that you can use on burgers, sandwiches, or as a dip for fries. The crispy bacon with the tart, creamy sauce makes this easy recipe the best accompaniment!

Oh yes you read that right. BACON AIOLI.

It was my first day in London and after an 8 hour flight, 45 minute ride on the underground, and dragging luggage up several flights of stairs, I was starving. As soon as I walked passed Gourmet Burger Kitchen in South Kensington, I knew I was going to chow down on a massive burger that night. That’s where I saw it, in between choosing what kind of fries I wanted, there it was – bacon aioli.

Note: This is an updated version of the original posted on June 25, 2014.

With that first taste, I was down the rabbit hole and into (yet another) bacon obsession. This is my new absolute must-have condiment. It’s even better than bacon bits or bacon dust. Like ten million billion times better.

I loved it on a burger, but I have to say, it’s also a fantastic dip. You can use chips, fries (like you see here!), vegetables, or anything else you can think of to dip.

Just make this bacon aioli and love it. Dip your fries in it, spread it on a burger bun, use it with your favorite sandwich, toss a dollop on top of a salad, eat it straight off a spoon, no matter what you do with it, you will do no wrong.

Need more specific ideas? Ok fine, twist my arm…

Spread it on these crunch cheeseburger sliders.

Drizzle it over these loaded bacon potato skewers.

Dip dry rub wings in it.

Spread it on this double decker BLAT.

Make grilled vegetable egg rolls and serve this bacon aioli alongside it!

Other yummy things to use on all the sandwiches: Pepperoncini Relish | Bourbon Peach BBQ Sauce | Garlic Aioli | Bang Bang Shrimp Sauce

this recipe’s must-haves

For this recipe, you’ll need to bust out your food processor to whip everything up. You can stir it all together in a bowl if you need to, but I find that using a food processor yields a smoother, creamier result.

To finish the aioli, you just need on of your mixing bowls.

Don’t forget the chef’s knife and cutting board to chop up the bacon!

we’re making bacon aioli!

Process

Add the mayonnaise, lemon juice, salt, and pepper to a food processor. Process until it’s smooth and creamy.

Add Bacon

Remove the mixture to a bowl and fold in chopped bacon. Serve immediately, or store in an airtight container in the refrigerator for up to 5 days.

Need some more inspiration for using bacon? Check out these bacon recipes!

what is bacon aioli made of?

Bacon aioli is made with a handful of ingredients and is done in just 5 minutes (not include time to cook the bacon)! It’s a great way to use up leftover cooked bacon, along with mayonnaise, lemon juice, and a few spices. If you’re in a hurry, you can even use bacon bits!

Bacon Aioli

My new favorite condiment. Amazing on burgers, sandwiches, salads, and fries.

4.5 from 15 votes

Print Pin

Prep Time: 5

Total Time: 5

Servings: 3 /4 cup

equipment

ingredients

1/2 cup mayonnaise
2 tsp fresh lemon juice
1 clove garlic minced
1/4 tsp salt
1/4 tsp pepper
2 sliced bacon cooked and finely chopped

instructions

Add mayonnaise, lemon juice, garlic, salt and pepper to the bowl of a food processor. Puree to combine.
Remove mixture from the food processor to a bowl and fold in the chopped bacon. Serve immediately or store in the refrigerator in an airtight container for up to 1 week.

Salame Peach Ricotta Crostini

POSTED BY Meghan Y. ON June 1, 2021 // Leave a Comment

This post has been sponsored by Gallo Salame, Inc. All thoughts and opinions are my own.

Salame Peach Ricotta Crostini are the perfect combination of crunchy, creamy, salty, and sweet. Made with Gallo Salame® Italian Dry Salame and fresh summer ingredients, this crostini is the ultimate summer snack. It also can be a delicious appetizer for al fresco dining. Serves 8 to 10.

We are finally in the warm months of summer and I couldn’t be more thrilled to start diving into summer flavors!

For me, that means it’s time to hit the sweet and salty combination. [Read more…]

Crockpot Cinnamon Almonds

POSTED BY Meghan Y. ON December 21, 2020 // 4 Comments

Crockpot Cinnamon Almonds are the holiday snack everyone craves, all made in your slow cooker. The sweet spiced nuts make for a fantastic snack to set out for gatherings, or package them up to gift to friends and family. Makes 3 cups.

Note: this is an updated version of the original posted on December 21, 2012. The post now contains more information about the recipe, tips and tricks, and a slightly tweaked recipe that’s even better than before!

about these crockpot cinnamon almonds

These are dangerous. So dangerous I thought it was only fitting to share them with you on the day the world is supposed to end…

I used to think I could only get these ridiculously addictive almonds at festivals (you know, when they come in the huge cone, all warm and fresh, and you end up devouring the whole thing before you make ten feet).

Now, I can make them at home. I am so screwed. These slow cooker cinnamon almonds are officially my new addiction.

You may think I am insane for saying this but it really is a good thing I have to go to work every day. If I was at home, I would be destroying batch after batch after batch…

The recipe prep time here is super fast, and the almonds just need a little tending to as they cook (they need to be stirred throughout the cooking time). The smell that your house will be filled with is the ultimate reward, aside from the almonds themselves!

ingredients

sugar. this crockpot cinnamon almonds recipe calls for a combination of granulated and brown sugar. I recommend using light brown sugar, but if all you have is dark brown sugar, that will work too.

cinnamon. use your favorite brand of ground cinnamon for the recipe.

salt. I use fine kosher salt for this recipe (and all my holiday baking!).

egg. you will need one large egg white for this recipe.

vanilla. always reach for the pure vanilla extract! My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is fantastic. Homemade is even better!

almonds. make sure that you use whole almonds for this recipe, not sliced, halved, or slivers. They should be raw almonds and unsalted – the salted almonds will throw off the overall flavor!

water. tap water is just fine for this recipe!

Overhead image of crockpot cinnamon almonds

this recipe’s must-haves

First of all, you will need a slow cooker, crockpot, or Instant Pot Ultra to cook the candied almonds in. I personally am a BIG Instant Pot fan, if you are looking to pick up a new appliance this year.

You will also need a set of mixing bowls and wooden spoon to stir together everything, as well as continue to stir as it all cooks together.

Finally, you’ll need a half sheet baking pan or two to spread the nuts onto to cool. I like to line mine with a silicone mat, but you can also use parchment paper if you prefer.

here’s how to make crockpot cinnamon almonds!

prepare nuts

To start you need to coat the almonds with the sugars, spices, and egg white/vanilla. This is done by stirring together the egg white and vanilla until it is nice and frothy. The nuts are coated in this mixture, then coated with a mixture of granulated and brown sugar, cinnamon, and salt.

slow cook

Before you start cooking, be sure to spray the insert of the slow cooker with nonstick cooking spray. This will help a LOT to make sure nothing sticks as it cooks. Cook the almonds on Low for 3 hours, stirring the nuts well every half hour.

In the last hour, you add a bit of water and this helps bring it all together as it cooks the final hour.

cool

Spread the nuts out well on a lined baking sheet. The key is to separate the nuts so they don’t form giant clumps. Use a couple of sheet pans if you have to!

tips for success

use another nut. Shake things up and use another kind of nut with this crock pot recipe! You can use pecans, walnuts, or even cashews.

cool them completely. The trick is to let them completely cool before adding them to a bag. By letting them cool, they will stay nice and crunching!

make sure you stir. Don’t skip the stirring steps in this recipe! It’s what helps them from becoming a giant glob that’s basically inedible.

More festive holiday sweets to try: Chai Snickerdoodle Cookies | Gingerbread Christmas Crack Candy | Christmas Shortbread Cookies | Italian Rainbow Cookies

why do I have to use egg white in this recipe?

Egg white is one of the binders in this recipe that helps create that fine crunchy coating we all love.

can I swap something out for the egg white?

If you don’t eat eggs, you can swap out the egg white for aquafaba (chick pea juice)! For 1 egg white, you will need to use 3 Tablespoons aquafaba.

Need more inspiration for holiday cooking/baking? Check out my holiday recipes page!

what to serve with crockpot cinnamon almonds

These slow cooker cinnamon almonds are fantastic as a snack, an addition to your dessert spread, or even as an add-on for a charcuterie board. I tend to just put bowls of them out whenever I have people over, or I will add them to mason jars that are strategically placed around the house for whenever the craving strikes!

If you want to put out another snack mix that’s savory, I love this curried nut mix. It’s different from other snack mixes you typically see this time of year, so I think it stands out a bit more.

how to store crockpot cinnamon almonds

Store. Once they’ve cooled completely, store them in airtight containers or bags in a cool dry place. They will last up to 1 1/2 weeks.

Gifting! These slow cooker cinnamon almonds are a fantastic gift! Pack them up in bags or mason jars to give as gifts to friends and family. I really like to add them to mason jars and simply tie a ribbon around the rim for a festive touch. They also make a really easy host gift idea!

Freeze. These almonds are fantastic for freezing too! Let them cool completely, then store in a freezer-safe airtight container or bag. They can be stored for up to 3 months! Thaw to room temperature before enjoying.

how else can I use these cinnamon almonds?

The options are endless! Here are some of my favorites that don’t involve just shoveling them into my face by the handful:

on salads (whole or chopped up!)
use them as a topping for overnight oats or yogurt for breakfast
add them to your favorite ice cream recipe or just sprinkle them on top of your favorite store-bought ice cream.
chop them up and sprinkle over roasted carrots or beets

Finally, if you make these crockpot cinnamon almonds, 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!

thumbnail image of cinnamon almonds made in crockpot

Crockpot Cinnamon Almonds

These almonds are an amazing snack to bust out during parties!

4.7 from 88 votes

Print Pin

Prep Time: 10

Cook Time: 3

Additional Time: 10

Total Time: 3 20

Servings: 3 cups

equipment

ingredients

1 1/2 cups sugar
1 1/2 cups brown sugar
3 1/2 Tbsp cinnamon
1/8 tsp salt
1 egg white
2 1/2 tsp vanilla
3 cups almonds
1/4 cup water

instructions

Stir together sugars, cinnamon and salt in a medium bowl. Set aside.
In a separate bowl, whisk egg white and vanilla until frothy. Add almonds and stir until the nuts are coated. Add cinnamon mixture to the nuts and toss until coated.
Spray the interior of your crock pot bowl with cooking spray. Add the almond mixture to the crock pot and turn to low.
Cook covered 3 hours, stirring every half hour. In the last hour, add water and stir well.
Dump out the almonds onto a lined baking sheet to cool. Be sure to separate the nuts so they don’t form huge clumps. When cool, serve or store in airtight container for up to 1 1/2 weeks.

Cuisine: Holiday

Category: Dessert

Christmas Cranberry Cobbler

POSTED BY Meghan Y. ON December 4, 2020 // 31 Comments

Christmas Cranberry Cobbler is a great dessert on Christmas Eve that tastes even better leftover on Christmas morning. The sugared cranberries on top give this cobbler a sweet and tart flavor, plus the crystalized sugar that forms after baking gives it just the right amount of texture.

Overhead photo of christmas breakfast in skillet

about this christmas cranberry cobbler

Who called for crumbly, golden, cranberry goodness? Oh yea, I guess that was me…

I am SO excited for the holidays and this new dish is just the best thing since sliced crusty bread in my book.

It’s the lazy girl’s guide to happiness, in dessert form really. This Christmas cranberry cobbler is a direct result of an incredible lazy streak when it comes to cooking for anything outside of the wedding I’m catering tomorrow.

I may seem like I’m cool on the surface, but if you could get inside my head, it’s a total mess.

Instead of attempting to make a complicated Christmas cake (it really was on my list this year, but I couldn’t make it happen), I opted for a simple dessert that also doubles as breakfast (presently eating a slice as we speak…). As much as I love the idea of making a layered stunning cake, I know my limitations.

I am not a master cake artist. I accept this. It’s ok that I can’t do everything. Woo saaaa… (anyone get the Bad Boys II reference right there? LOL)

This cobbler for breakfast, mimosas, pjs, presents, card games and endless puppy snuggles (or as many as she’ll allow me…).

Oh and screaming “SANTA!” at the top of my lungs as I open the gifts from Santa that’ll inevitably show up under the Christmas tree. Did I mention he and I are besties?

Holiday dessert slice with cranberries on a plate image

ingredients

cranberries. I highly recommend using fresh cranberries! It’s the best way to get the best flavor in this cake. If you need to use frozen, that is doable, but be sure to drain the thawed cranberries before you use them in this recipe.

sugar. all you need is granulated sugar for this recipe. You can also use light brown sugar for this recipe if you prefer.

flour. I used all-purpose flour in this recipe. You can also use a gluten-free 1:1 substitute if you would like.

baking powder. the leavener you need for this recipe is baking powder!

cinnamon. you can use your favorite ground cinnamon here!

salt. all you need is kosher salt, finely ground. Do not use coarse salt.

butter. unsalted butter is used in this recipe, but you can also use salted butter. If you use salted butter, be sure to omit the added salt in the recipe list for the cobbler.

milk. use whole milk for this recipe. 2% milk will also work.

eggs. make sure that you select large eggs!

vanilla. I recommend using a high-quality vanilla extract for all your recipes. My favorite is Nielsen Massey – their Madagascar Bourbon Pure Vanilla Extract is amazing.

Cranberry cobbler slice on a plate image

this recipe’s must-haves

I baked my cobbler in a lodge cast iron skillet and it came out absolutely perfect. You don’t need a baking dish for this recipe!

If you don’t have a set of metal mixing bowls, you need to invest in them. They come in handy every single day.

Another everyday must for my kitchen is a wooden spoon!

baking favorites

9-inch springform pan

Buy Now →

cupcake pan

Buy Now →

3 quart baking dish

Buy Now →

here’s how to make this easy christmas cranberry cobbler

prep cranberries

Toss cranberries and 1/4 cup sugar together in a small bowl. Set aside.

make batter

Start by whisking together dry ingredients in a large bowl.

In a small bowl, whisk together melted butter, milk, sugar, egg, and vanilla. Add the wet mixture to the flour mixture and stir to combine.

Scrape batter into a cast iron skillet that’s been buttered. Scatter the sugar-coated cranberries on top of the batter evenly.

bake

Bake for 25 to 30 minutes at 350˚F, until golden brown on the edges. Serve warm or cool to room temperature before serving.

Slice of cobbler in a skillet plate image

tips for success

serve at room temp. I know it’s hard to resist eating this cranberry cobbler immediately out of the pan when it comes out the oven… But I swear that this christmas cobbler is absolutely divine at room temperature. That’s why I love making it for dessert on Christmas Eve and serving leftovers in the morning as breakfast!

use fresh cranberries. If you can, use fresh cranberries! You can use frozen, but be sure to thaw and drain them first.

love cranberry orange? Add some freshly grated orange zest to the batter to add a little orange flavor to the mix!

More tasty Christmas baking recipes to try: Chai Snickerdoodle Cookies | Gingerbread Christmas Crack Candy | Christmas Shortbread Cookies | Panettone Bread Pudding

Overhead photo of cobbler slices on plates

do you have to cook cranberries before baking?

No, you don’t have to cook cranberries before baking. The cranberries cook with the batter so they are still plump and flavorful! They are bursting with flavor in this simple dessert, making it absolutely delicious.

do you thaw frozen cranberries before baking?

If you are using frozen cranberries, yes, you need to thaw them first. I always recommend draining them as well, because the extra liquid can throw off the balance of the cobbler.

Need more holiday recipe inspiration? Check out my holiday recipes page!

what to serve with christmas cranberry cobbler recipe

When I’m eating this cranberry cobbler, I don’t have to pair it with much! If it’s for dessert, a nice cup of coffee or an espresso is ideal. It’s the perfect treat for November or December!

Want to make it extra special? Serve this à la mode with a big scoop of vanilla ice cream.

If you need another sweet treat, add a tray of cookies to the spread! Classic snowball cookies, cranberry white chocolate oatmeal cookies, and mini chocolate chip cookies are some of our favorite recipes.

For breakfast, a chilled glass of champagne or mimosa or coffee is a go-to for our family, especially during the holiday season when we are always celebrating!

Need a cocktail to pair with this for dessert or brunch? This cranberry spice sparkler is the ideal pairing!

how to store and reheat

Store. Store this cranberry cobbler in an airtight container for up to 3 to 4 days.

Reheat. To reheat, I simply place a slice on a microwave-safe plate and reheat for 15 to 30 seconds until warmed through. You can also just let it come to room temp before eating!

Finally, if you make this Christmas cranberry cobbler, 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!

Christmas Cranberry Cobbler

Dessert and breakfast in one sweet and tart skillet? Oh yea, baby.

4.7 from 153 votes

Print Pin

Prep Time: 10

Cook Time: 30

Total Time: 40

Servings: 0 Serves 6 to 8

equipment

ingredients

Cranberries

1 1/2 cups fresh cranberries
1/4 cup sugar

Cobbler

1 2/3 cups all-purpose flour
2 tsp baking powder
1/4 tsp ground cinnamon
1/4 tsp salt
9 Tbsp unsalted butter melted + more for the pan
1 cup + 2 Tbsp sugar
3/4 cup whole milk
2 large eggs
1 tsp vanilla extract

instructions

Preheat oven to 350˚F. Generously butter a 12-inch cast iron skillet.
In a small bowl, toss together the cranberries and 1/4 cup sugar. Set aside.*
In a large bowl, whisk together flour, baking powder, cinnamon and salt.
In a medium bowl, whisk together melted butter, milk, sugar, egg and vanilla. Add the milk mixture to the dry ingredients, stirring to combine.
Scrape the batter into the prepared cast iron skillet. Scatter the sugared cranberries over the top of the batter evenly.
Bake for 25 to 30 minutes, until golden brown. Serve warm or at room temperature (surprisingly awesome at room temp by the way!).

notes

*If the sugar isn't sticking well enough to the cranberries, you can add a scant 1/2 tsp to 1 tsp of water or simple syrup to wet the berries. Make sure the water or simple syrup is cold.

Category: Breakfast

Thanksgiving Leftover Stuffed Egg Rolls With Cranberry Dipping Sauce

POSTED BY Meghan Y. ON November 20, 2020 // 53 Comments

Thanksgiving Leftover Stuffed Egg Rolls with Cranberry Dipping Sauce is the ultimate way to enjoy Thanksgiving, even after Turkey Day is over! All of your favorite Thanksgiving food, stuffed in a crispy, golden brown egg roll, paired up with tart and tangy cranberry dipping sauce. YUM. Serves 4.

Note: this post is an update from the original version published on November 14, 2014.

about these thanksgiving leftover stuffed egg rolls

I can’t believe it’s Friday, aka the last day of #Blogsgiving (*tear*, aka less than two weeks to Thanksgiving (eeeeeeek!)!!

One of my favorite part about Thanksgiving is leftovers. You aren’t just loving turkey for one day, oh no… You love it for days after! I am all about leftover Thanksgiving sandwiches like this one I made last year (OMG it was sooooooo good, I made it as many times as I could).

But this year? Oh this year I came up with something even better…

Thanksgiving EGG ROLLS. Everything you love about Thanksgiving dinner, stuffed in an egg roll wrapper, fried, and then dipped in a leftover cranberry dipping sauce.

It is pure heaven when you crunch through the golden brown exterior into a blend of classic Thanksgiving flavors that tug at your heart, reminding you of home.

This is a simple recipe that quite often can make Thanksgiving taste better than it did on Thanksgiving Day (Shhhhh, don’t tell your mother/grandmother/whoever actually slaved over Thanksgiving dinner this…)!

Another bonus? You end up using smaller amounts of your leftovers to make these, so you can prolong the leftover enjoyment!

Overhead photo of thanksgiving leftover egg rolls

ingredients

egg roll wrappers. I pick up my egg rolls in the refrigerated section at my local supermarket, but if yours doesn’t carry them, head to your local Asian market!

turkey. Use leftover cooked turkey for this recipe! If you don’t have any, you can always pick up some thickly sliced from the deli or use rotisserie chicken.

potatoes. mashed potatoes are a must for the filling! You can use whatever kind of mashed potatoes you have leftover.

stuffing. just like the potatoes, use whatever stuffing you have leftover.

cornstarch. you will need the cornstarch to mix with water to make the mixture that will help the egg roll wrappers stick to themselves when you wrap them.

cranberry sauce. I love using homemade sauce here but you can also use canned! If you are using whole berry sauce, be sure to blend it until smooth before making the dipping sauce.

orange. use one orange for both the orange juice and orange zest needed for this recipe.

Dipping an egg roll in cranberry sauce image

this recipe’s must-haves

When it comes to frying foods like these egg rolls, I always reach for my favorite dutch oven.

To prep the ingredients and wrap the egg rolls, you’ll need a chef’s knife and cutting board.

To remove these egg rolls flawlessly from the oil, make sure you have a spider strainer.

Thanksgiving leftover egg rolls on a plate image

here’s how to make thanksgiving leftover egg rolls

make dipping sauce

Combine cranberry sauce, water, orange juice, and orange zest in a microwavable bowl. Microwave for 40 seconds to 1 minute. Strain through a fine mesh sieve to remove any clumps. Chill in the refrigerator until ready to serve.

wrap egg rolls

Stir together the cornstarch and water in a small bowl.

To wrap your egg roll, start with a clean, flat surface. Lay one wrapper so one of the corners is facing you. Dip your fingers in the cornstarch water and spread on each edge of the wrapper. Spread 1/2 Tbsp mashed potatoes in the corner closest to you. Top with 1/2 Tbsp stuffing and a few small pieces of turkey. Lift the bottom corner up and roll away away from you, making sure you tuck the corner under as you roll. When you are halfway up the wrapper, fold in the left side and then the right towards the center. Continue rolling away from you until closed. Dip your fingers in the cornstarch and water mixture again and brush it over the final corner. Set aside, placing seam-side down.

Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them.

fry

Fill a pot with 4-5 inches of cooking oil. Heat the oil to 350˚F. Add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown, approximately 2 minutes. Place on paper towels to drain and cool. Serve immediately.

can I make these ahead of time?

Yes you can! You can make these and then either keep them warm in the oven or reheat them in the oven when you are ready to eat them. More details on that below!

what if I’m missing one of the ingredients to fill the egg rolls?

I know we don’t always have all the leftovers left when Thanksgiving is over, so feel free to still make these without all the ingredients! You can also swap in any other favorites like shredded brussels sprouts, candied yams, and more.

Egg rolls on a plate with dipping sauce image

how to store and reheat

Store. Any egg rolls that you don’t eat can be stored in the refrigerator in an airtight container for up to 3 days.

Reheat. Reheat in the oven at 350˚F until warmed through. You can also microwave them, but they get a bit soggy and aren’t as good if you bake them in the oven to reheat.

Finally, if you make these thanksgiving leftover stuffed egg rolls, 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!

Thanksgiving Leftover Stuffed Egg Rolls & Cranberry Dipping Sauce

A creative way to use up those delicious Thanksgiving leftovers!

5 from 37 votes

Print Pin

Prep Time: 20

Cook Time: 15

Total Time: 35

Servings: 0

equipment

ingredients

egg rolls

25 egg roll wrappers
1 lb cooked turkey cut into thin strips
2 cups mashed potatoes
2 cups stuffing
1 Tbsp cornstarch
1/4 cup cool water

dipping sauce

1 1/2 cups canned cranberry sauce
1 1/2 tsp water
1 1/2 tsp orange juice
1 tsp orange zest

instructions

To make the dipping sauce, combing the cranberry sauce, water, orange juice, and orange zest in a microwavable bowl. Microwave for 40 seconds to 1 minute. Carefully strain through a sieve or strainer to remove any clumps or pieces of cranberry. Chill in the refrigerator until ready to serve.
Now it’s time to wrap your egg rolls. In a small bowl, stir together the cornstarch and water.
To wrap your egg roll, start with a clean, flat surface. Lay the wrapper so one of the corners is facing you (like a diamond). Dip your fingers in the cornstarch water and spread on each edge of the egg roll wrapper. Then spread 1/2 Tbsp mashed potatoes in the corner closest to you. Top with 1/2 Tbsp stuffing and a few small pieces of turkey. Lift the bottom corner up and begin to roll away away from you, making sure you tuck the corner under as you roll. Once you are halfway up the wrapper, fold in the left side and then the right side towards the center. Continue rolling away from you until only the final corner is ready to roll. Dip your fingers in the cornstarch and water mixture you made earlier and brush it over the final corner. Finish the roll, brush a little more of the cornstarch mixture along the seam, and place seam-side down. Make sure you roll the egg rolls tightly. If they are too loose, they will fall apart when you fry them.
To fry the egg rolls, fill a pot with 4-5 inches of cooking oil. Heat the oil to 350 degrees. Gently add the egg rolls to the hot oil, frying no more than 3 or 4 at a time, turning occasionally. Fry until the egg rolls are golden brown, approximately 2 minutes. Place on paper towels to drain and cool.
Serve immediately with the cranberry dipping sauce.

Category: Appetizer

Thanksgiving Leftover Eggrolls with Cranberry Dipping Sauce | cakenknife.com #BlogsgivingDinner

By now you know alllll about the ridiculously amazing collaboration known as Blogsgiving Dinner! Co-hosting this event with Susannah from Feast + West has been a dream come true. I mean, over 50 recipes for Thanksgiving in one week from 20 talented food bloggers? WOW! Thanksgiving seriously needs to get here NOW.

Just like a traditional progressive dinner, Monday we shared cocktails, hors d’oeuvres, and soups. Wednesday we shared entrees, salads and side dishes. FINALLY it’s the day everyone’s been waiting for – desserts, after-dinner drinks, and leftovers! Time to put your stretchy pants on… Here’s today’s menu:

Dessert

Grandma’s Pecan Pie from The Wetherills Say I Do

Pumpkin Sheet Cake with Pumpkin Cream Cheese Frosting from My Cooking Spot

Gluten-Free Apple Berry Crumble from Twin Stripe

Paleo Pumpkin Pudding from Wit Wisdom Food

Cranberry Almond Coconut Bars from Love & Flour

Poached Pears with Salted Maple Caramel Syrup from Home at Six

Sweet Potato Pie from Think Fruitful

Gluten-Free Acorn Squash Spice Bars from I Cook. I Eat. It’s Life.

Drunken Pecan Pie Bars from The Speckled Palate

Butter Pecan Cupcakes from Glamour Girl Gourmet

After-Dinner Drinks

Slow Cooker Cranberry Apple Cider from A Savory Feast

Cranberry Bourbon Granita from Feast + West

Leftovers

Cheesy Potato Croquettes from Hello Little Home

Freezer-Friendly Turkey and Rice Casserole from Betty Becca

Stuffed Crescents with Thanksgiving Leftovers from My Cooking Spot

Ultimate Tailgating Snack Board

POSTED BY Meghan Y. ON October 2, 2020 // 2 Comments

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.

Disclosure: This post is sponsored by Sprouts. As always, all opinions and thoughts are my own.

You all know I LOVE a good board.

I am a big time grazer and even with my ever-expanding belly, this has not changed a bit. A little bit of this, a little bit of that, nibble nibble nibble. [Read more…]

Pepperoncini Relish

POSTED BY Meghan Y. ON September 10, 2020 // 20 Comments

Pepperoncini Relish is a flavorful explosion of simple ingredients that only takes 10 minutes to whip up! You can use it on your favorite hot dog or brat, or get creative with some of the ideas I listed below.

Disclosure: This post has been sponsored by Mezzetta. As always, all opinions are my own.

I am a relish kinda gal. If you know me at all, you know that I love anything pickled. This is a normal love affair for me, but now that I am pregnant?

Holy wow has that craving increased!

Side image of pepperoncini and jalapeño in bowl

I will eat anything pickled, and while I will eat pickles, I also crave other pickled veggies. This is where Mezzetta comes in for the W-I-N.

Their pepperoncini and jalapenos are some of my favorite sandwich toppings, not to mention their hot peppers as well (I could just sit and eat them straight out of the jar!). To me, there’s no other brand to reach for because Mezzetta has the boldest taste out there.

Overhead photo of Mezzetta Pepperoncini Relish

While I was sitting at my desk on a workday, I wondered what else I could do with these delightful little treats… Thankfully, Mezzetta wanted to get in on the action too, so we are partnering here today to show you just how Mezzetta Mezzetta Makes It Betta!

Today, we are talking about RELISH.

Relish is one of those condiments that people usually only reach for when you have a hot dog, so you might not think much of it. Well, I’m making you think otherwise because I’m bringing Mezzetta pepperoncini and jalapenos to the party!

When it comes to adding a little extra something to everyday dishes, this simple pepperoncini relish is where it’s AT.

Cream cheese appetizer with Mezzetta image

The recipe itself is so simple, and you may think that it’s only good for topping hot dogs or brats, but you are wrong.

Of course, that’s one of my favorite ways to use it, so don’t think I’m knocking it! I love to pile up this hot pepper relish on a juicy brat with ketchup and mustard – SO amazing.

There are simple ways you can incorporate this great recipe into your favorite recipes too. Here are some of my personal favorites:

Pile it up on a block of cream cheese and serve with your favorite crackers for an easy appetizer. Serve with crusty bread like ciabatta or crackers.

Use it on top of sandwiches and burgers.

Make a sandwich spread with this relish, mustard, and mayonnaise. You can even sneak it into a grilled cheese!

Incorporate it into potato, egg, or tuna salad.

Mix it into ground turkey burger patties for a little extra zing.

Swap it for pickle relish in tartar sauce or thousand island dressing for a whole new take on the recipe.

let’s make yummy pepperoncini relish!

Chop It All Up

Don’t worry because we are letting the food processor do the work here! No need for a cutting board and knife. Add all the pickled pepperoncini peppers, onion, and garlic to a bowl of a large food processor and pulse until everything is finely chopped.

Cook Down

Place that pepper and onion mixture in a small saucepan with pepperoncini juice, lemon juice, and red pepper flakes; cooking it down over medium heat for about 3 to 5 minutes. You want it to simmer, but it does not need to boil. Be sure to wait until the vegetables are slightly softened and some of the juices have released.

Drain & Cool

Drain out the relish and let it cool completely before you stir in the parsley, oil, salt, and pepper. Transfer to a bowl to serve or to store. Serve however you like or store in an airtight container in the refrigerator for up to 2 weeks.

can I can this recipe?

I am not familiar with canning, so I don’t want to make any promises here about canning and how it will last. The little that I know tells me it’s doable! I would recommend adding the relish to your prepared jar, then filling the rest of the way with the brine from the peperoncini jar. Just be sure to leave 1/4-inch at the top of the jar. That should do the trick!

If anyone is a canning expert and tries this, I’d love to hear about your results in the comments below!

everyday seasonal cookbook

With seasonal produce guides, recipes, and more, this cookbook is filled with seasonal food for every occasion.

download now

Picture of cream cheese appetizer on cracker

Pepperoncini Relish

Ready in 10 minutes, this relish goes well on everything from brats to burgers and more!

4.8 from 143 votes

Print Pin

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings: 0 Makes 1 1/2 cups

equipment

ingredients

1 cup Mezzetta Golden Greek Peperoncini stems removed
1/3 cup Mezzetta Sliced Tamed Jalapeno Peppers
1/2 red bell pepper seeded and roughly chopped
1/2 yellow bell pepper seeded and roughly chopped
1/4 white onion roughly chopped
3 cloves garlic halved
2 Tbsp Mezzetta Golden Greek Peperoncini juice
1/2 tsp fresh lemon juice
1/4 tsp red pepper flakes
1/4 cup freshly chopped parsley
2 tsp olive oil
1/4 tsp salt
1/4 tsp black pepper

instructions

Add peperoncini, jalapenos, bell peppers, onion, and garlic to the food processor. Pulse until everything is finely chopped.
Dump out mixture into a saucepan and stir in peperoncini juice, lemon juice, and red pepper flakes. Cook over medium heat for about 3 to 5 minutes, until the vegetables are slightly softened.
Drain out any excess liquid with a fine mesh sieve. Let cool completely and place in a medium bowl. Stir in remaining ingredients and serve.
To store, place in an airtight container (I like to use a mason jar!) and store in the refrigerator for 1 to 2 weeks.

Cuisine: American

Pumpkin Cream Cheese Streusel Muffins

POSTED BY Meghan Y. ON September 4, 2020 // 2 Comments

Pumpkin Cream Cheese Streusel Muffins are the one recipe you absolutely have to add to your fall baking list. Make them for yourself or be kind and share with your family and friends! Makes 1 1/2 dozen.

When it comes to making fall things, nothing beats pumpkin baked goodies in my opinion.

Whether it’s pumpkin cake, pumpkin bread, or pumpkin muffins, those flavors are totally soothing to me every single day of the week. Not to mention, the smell of them baking up in the oven is absolutely intoxicating. [Read more…]

Grilled Mexican Street Corn Crostini

POSTED BY Meghan Y. ON May 29, 2020 // 2 Comments

Grilled Mexican Street Corn Crostini is where your favorite summer corn flavors come together on toasted bread. The simple smoky mixture is a delightful appetizer for all your backyard BBQs! Serves 6.

One of my favorite things to eat it grilled Mexican street corn.

Corn is one of those veggies that I can’t get enough of during the summer. I will eat it any way I can get my hands on it. [Read more…]

Loaded Bacon Potato Skewers

POSTED BY Meghan Y. ON May 22, 2020 // Leave a Comment

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! Golden potatoes are grilled with Wright® Brand Hickory Bacon, then drizzled with a savory roasted garlic aioli, sour cream, and chives. It’s a perfect pairing for dad’s favorite steak!

This post has been sponsored by Tyson Foods, Inc. All thoughts and opinions are my own.

Do you know what I love that I never make often enough? A loaded baked potato.

You know what I’m talking about. A fluffy baked potato, topped with chopped crispy bacon, sour cream, and chives. It’s so darn simple, but it makes for such a tasty pairing with anything.

Especially a perfectly cooked steak. [Read more…]

No Yeast White Bread

POSTED BY Meghan Y. ON April 23, 2020 // Leave a Comment

No yeast white bread, also known as soda bread, is the perfect loaf to bake when you can’t find yeast! The crusty exterior and rich interior are the ideal combo. Makes 1 loaf.

Overhead photo no yeast white bread loaf

After many of you have been asking, I decided to go ahead and make another no yeast bread for you all!

I have my bacon parmesan quick bread, but that’s more of a quick flatbread for nights when you just want some bread and fast. This time I’m bringing you a LOAF.

I know that yeast is kinda hard to come by with everyone and their mother baking all the bread recipes at home.

Never fear, because I’m coming at you with a no yeast white bread that will change everything.

If you’ve had Irish soda bread before, you will be familiar with this loaf. It’s crusty and golden brown on the outside, with a rich and flavorful interior that is totally drool worthy.

Now, this isn’t like a sourdough loaf. There is no yeast so no big air pockets form. However, the baking soda in the recipe allows the bread to rise so you can get a similar experience (without all the work of making a starter or a long rise time!).

You can even customize the loaf as much as you would like! I’ll have more details on that just above the recipe card below.

This bread is perfect for toast spread with butter (or Nutella/peanut butter!) in the morning or serving with a cozy soup like this creamy indulgent crack chicken soup! It can even be used for sandwiches.

This Recipe’s Must-Haves

Since this bread is pretty straightforward, you don’t need a ton of tools to make it. You’ll need your largest bowl from your mixing bowls and a wooden spoon.

Next you will need a cast iron skillet to bake the loaf in. You can also use a baking sheet, but I prefer a cast iron skillet because it gets the even golden crust on the bottom of the loaf.

Finally, you will need your chef’s knife to make an “X” in the top before baking the loaf.

Other yummy bread recipes: Harvest Pumpkin Seed Bread | Green Chile Cheddar Biscuits | Garlic Bread Bites | Cheddar Cheese Stuffed Parker House Rolls

We’re making no yeast white bread!

Make dough

The dough all comes together in one bowl, making it really simple and not so messy! First you combine the dry ingredients. Then you stir in the sugar into the melted butter, pouring it into the dry ingredients. At this point the mixture will still be dry, so don’t worry.

Now you add in the buttermilk, pulling the dough together until it is well combined. The dough should be slightly moist and shaggy.

Turn out the dough onto a lightly floured surface and bring it together until all the dry bits have been incorporated. The dough should not be wet or dry. It should spring back to the touch but it won’t be smooth like a pizza or pie dough.

Brush and score

Form the dough into a ball and then flatten into a disc that is 2 inches thick. The cast iron skillet will have been preheating in the oven, so you’ll want to line it with parchment paper carefully before adding the dough disc.

Brush the top of the dough with buttermilk and then use a knife to make an “X” in the top. Don’t cut too deep, just about 1/2 to 3/4-inch deep.

Sprinkle with coarse salt.

Bake

Bake for 40 minutes, until the bread has a golden brown crust. Remove from oven and cover with aluminum foil for about 10 minutes. Remove foil and let cool for another 20 minutes before slicing.

What goes better with bread than SOUP? Check out my soup recipe page for ideas to pair with this bread!

Got questions?

Do I need to use self raising flour?

Nope! All purpose flour is all you’ll need for this recipe. The baking soda is what gives the loaf its rise.

What if I don’t have a cast iron pan?

Don’t worry, you can just use a baking sheet. I still recommend adding the baking sheet to the oven while it preheats, just like you would for the skillet.

Do I really need to let the loaf rest that long before slicing?

I know it’s the worst to be patient, but it is SO much better to let the loaf rest.

Overhead image no yeast white bread sliced

Make It Your Own!

You can top your loaf with coarse salt, but you can also use fresh or dried herbs! I love using rosemary or an Italian herb mix on top for added flavor.

If you like herbs IN your bread, you can do so by adding 1 to 2 tsp of your favorite herbs to the flour mixture at the start of the recipe. Again, rosemary, Italian herb blends, or even chives work fantastic here.

Don’t forget to dunk it in your favorite soup, like this tuscan white bean soup or hearty Instant Pot chicken stew!

Finally, if you make this no yeast bread 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!

No Yeast White Bread

When you don't have yeast, you still will be able to enjoy a lovely, crusty loaf!

4.8 from 4 votes

Print Pin

Prep Time: 10

Cook Time: 40

Total Time: 50

Servings: 1 loaf

equipment

ingredients

4 1/4 cups all-purpose flour
1 1/2 tsp salt
1 1/2 tsp baking soda
4 Tbsp unsalted butter melted
2 tsp granulated sugar
1 3/4 cups buttermilk plus 1 Tbsp for brushing the dough
1/2 tsp coarse salt

instructions

Preheat oven to 400˚F. Place a cast iron skillet in the oven as it preheats.
In a large bowl, whisk together flour, salt, and baking soda. Set aside.
In a small bowl, whisk together melted butter and sugar. Add the mixture to the dry ingredients, stirring to combine. Note the mixture will still be dry at this point.
Pour in half of the buttermilk, mixing to incorporate. Add the remaining buttermik, mixing to combine. The dough should be shaggy and slightly moist. If the dough is very dry, add another teaspoon of buttermilk (I had to do this because I’m in a dry location!).
Pour the dough out onto a floured surface, kneading a few times to combine any dry bits that haven’t been mixed in. Form into a ball, then flatten into a disc that is at least 2 inches thick.
Remove skillet from the oven and line with parchment paper. Place the dough disc in the center. Brush the top with buttermilk. Use a sharp knife to cut an "X" in the top that is 1/2 to 3/4-inch deep.
Bake for 40 minutes, until golden brown. Remove from oven and cover with aluminum foil for 10 minutes. Remove foil and let cool for 20 minutes before slicing.
Bread can be stored, covered, at room temperature for 3 days or in the refrigerator for up to 1 week.

nutrition

Calories: 2626kcal

Cuisine: Baking

Category: Bread