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Lavender Honey Ice Cream

POSTED BY ON // 22 Comments

Lavender Honey Ice Cream is a smooth, rich and creamy dessert that will have your taste buds doing the happy dance all night long. The subtle hint of lavender paired with the sweet honey is a match made in flavor heaven!

drizzling honey on frozen dessert in a bowl with a spoon and flowers

I might have stolen the lavender honey ice cream flavor idea from It’s Complicated… 

I wish I could say I am just like Meryl Streep in the movie and make ice cream when I can’t sleep (talk about being productive!). Alas I am not that cool…

Instead I lay in bed, staring at the ceiling, wondering why the heck I can’t just drift off to sleep like a normal person.

Or I think about food.

Let’s be real, this is me we’re talking about.

However my staring at the ceiling thinking about food does result in some good ideas… Enter lavender honey ice cream!

scooping out lavender honey ice cream from a loaf pan

Whenever I watch It’s Complicated (which, yes, is a lot), the idea of lavender honey ice cream sounded so delicate and decadent all at once.

The honey flavor is the star of this ice cream, followed by a very subtle lavender scent and flavor that lingers ever-so slightly on your tongue between bites.

I like to call this my “fancy schmancy” ice cream – it’s just begging to be the final course for a dinner party, isn’t it?

You’re going to be swooning over this lavender honey ice cream, not only because of the flavor, but also the texture…

There’s nothing like devouring a bowl full of creamy, dreamy ice cream.

After the first bite, you’ll want to lap up every. single. drop. Trust me.

Especially while watching It’s Complicated and wishing you lived in that house… I mean seriously, THAT HOUSE. It’s already pure perfection but then you add in the fact that she is making it better with an addition for an even BIGGER kitchen?! Good lord, give me that life. Like, now.

lavender honey ice cream in a bowl

this recipe’s must-haves

Pure lavender extract and organic lavender flowers are what gives this ice cream the lovely flavor and garnish!

This ice cream maker is easy to use and doesn’t take up too much space! I’ve had mine for almost a decade now and it’s still going strong.

This ice cream scoop is my new favorite thing. The scoop has little legs on the bottom so you can set it on the counter without worrying about it getting the counter dirty.

lavender honey ice cream ingredients in bowls

ingredients

heavy cream. Use heavy cream to make the base of this ice cream.

milk. You will need whole milk to make the custard that makes the base of this recipe.

sugar. All you need is granulated sugar!

lavender. To flavor the custard, we use lavender extract. We also like to add a sprinkle of food grade lavender buds for a little color and texture.

honey. Honey provides the bulk of the sweetness and really gives a smooth flavor to the ice cream.

eggs. You will need the yolks from 6 large eggs!

ice cream custard base in bowl

how to make lavender honey ice cream

simmer

Combine heavy cream, whole milk, 1/8 cup granulated sugar, lavender extract, and honey in a medium saucepan over medium-high heat. Bring the mixture to a low boil.

make custard

While you are bringing the mixture to a low bowl, whisk together egg yolks and remaining sugar in a medium bowl until smooth. Slowly pour in 1/4 cup of the warm heavy cream mixture into the egg mixture, whisking vigorously to incorporated.

Pour the egg mixture into the heavy cream mixture, whisking to combine. Continue to cook over medium heat, until the mixture is thick enough to coat the back of a metal spoon.

chill

Remove the custard base from heat and strain into a medium bowl. Cover with plastic wrap, making sure the plastic touches the surface of the custard. This will prevent a film from forming on top. Chill completely.

churn & chill

Add the chilled custard mixture to your ice cream machine. Churn according to manufacturer’s instructions. Add to a container or loaf pan and cover with lid or plastic wrap. Chill overnight in the freezer (or for a minimum of 7 to 8 hours), before serving.

spoon scooping out frozen dessert from a bowl with flowers

Finally, if you make this lavender honey ice cream 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!

lavender honey ice cream in a bowl

Lavender Honey Ice Cream

This ice cream is sweetened with honey and has just a touch of lavender.
4.4 from 24 votes
Print Pin
Prep Time: 30 minutes
Cook Time: 20 minutes
Additional Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 1 quart

ingredients

  • 2 cups heavy cream
  • 2 cups whole milk
  • 1/4 cup sugar
  • 1 1/2 tsp lavender extract
  • 1/2 cup honey
  • 6 egg yolks

instructions

  • In a medium saucepan, stir together heavy cream, whole milk, 1/8 cup sugar, lavender extract and honey over medium-high heat. Bring the mixture to a low boil.
  • In a small bowl, combine egg yolks and remaining 1/8 cup sugar. Whisk together until smooth. Slowly add 1/4 cup of the heavy cream mixture to the egg mixture, whisking quickly to incorporate. Once well combined, add the egg mixture to the heavy cream mixture. Cook over medium heat until the mixture is thick and coats the back of a metal spoon.
  • Remove from heat. Strain into a medium bowl and cover with plastic wrap, making sure the plastic wrap touches the surface of the custard to prevent a film from forming. Chill completely.
  • Add the custard mixture to your ice cream machine. Churn the ice cream according to the manufacturer’s instructions. Chill overnight or for a minimum of 7-8 hours before serving.

video

nutrition

Serving: 1quart | Calories: 2991kcal | Carbohydrates: 236g | Protein: 47g | Fat: 216g | Saturated Fat: 129g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 59g | Cholesterol: 1763mg | Sodium: 376mg | Potassium: 1394mg | Fiber: 0.3g | Sugar: 231g | Vitamin A: 9345IU | Vitamin C: 4mg | Calcium: 1065mg | Iron: 4mg
Calories: 2991kcal
Category: Dessert

Summer Lemon Pasta Salad

POSTED BY ON // 4 Comments

Summer Lemon Pasta Salad is always a favorite for patio parties and backyard BBQ’s! The refreshing and light lemon dressing with fresh tomatoes and basil is the best summery combo. Make it ahead of time and the flavors just get better with time!

spoonful of summer lemon pasta salad

Say hello to the most stupid simple summer lemon pasta salad EV-ER.

It’s basically your new summer BFF. Made with fresh tomatoes and basil, you get all the summer flavors you love, combined with big chunks of mozzarella and marinated peppers.

However, it’s the lemon herb dressing for the pasta that really sells the whole thing for everyone.

It has just the right amount of tartness with a hint of garlic that makes for a savory citrus flavor everyone will love.

I am normally not the biggest fan of classic pasta salad, but I think that is just because the ones I had in the past were full of vinegar.

While I do love vinegar things, most pasta salads have way too much in it. This one however, well, it’s a whole new take on it!

There’s actually no vinegar in it at all. Instead, it’s all about fresh lemon goodness. This pasta salad is super bright and refreshing! It’s just the right chilled salad to serve alongside any summer entree you have coming fresh off the grill.

Note: This is an updated version of the original recipe posted on May 7, 2020. The recipe has been slightly updated and the post includes more helpful information about how to make the best pasta salad!

summer lemon pasta salad ingredients image with text labels

ingredients

pasta. Any short pasta type will work in this recipe! We like to use penne, but you could also use rigatoni or farfalle if you prefer.

mozzarella. Chop up one large ball of creamy mozzarella for this recipe. You can also omit the cheese to keep it dairy-free, if preferred.

tomatoes. Fresh tomatoes are best for this pasta salad! We usually use beefsteak, hot house, or heirloom tomatoes. Be sure to seed the tomatoes first before dicing them. You could also use cherry tomatoes and halve them before using in the recipe.

bell peppers. Roasted, marinated bell peppers are an easy ingredient to throw in by picking up a jar from the grocery store. You could also use sun-dried tomatoes, if preferred.

basil. Fresh basil leaves give this recipe so much flavor! Do not use dried herbs, because fresh herbs always have better flavor.

parmesan. Grate the parmesan right before using it in the recipe versus buying the cheese pre-grated. The flavor is so much better this way.

oil. Use a good quality extra virgin olive oil for the dressing. The better quality of the oil, the better the flavor of the dressing.

lemon. Pick up a couple of lemons both for the juice and the lemon zest.

garlic. garlic is a must for EVERYTHING, so I have a jar of minced garlic living in my fridge at all times.

salt and pepper. Kosher salt and freshly cracked black pepper are all you need for the recipe.

bright lemon penne side dish in large bowl for summer dinner

this recipe’s must-haves

Such a basic, straightforward recipe doesn’t need many tools and equipment to make. You will need a stockpot to cook up the pasta in to start with, along with a colander to strain it.

You will also need a whisk and one of your smaller mixing bowls to make the dressing.

Finally, I like to serve this salad in a large serving bowl like this one. You can also use a large bowl if you are prepping this recipe for meal prep for the week.

Other yummy salad recipes: Bacon Cilantro Lime Grilled Corn Salad | Avocado Caprese Panzanella Salad | Miso Marinated Steak Salad | Crunchy Thai Pasta Salad

making summer lemon pasta salad in a large bowl with fresh ingredients

Let’s make delish summer lemon pasta salad!

Cook Pasta

Cook penne pasta until it is just al dente. Once it’s been cooked, remove from heat and strain immediately.

Add the pasta to a bowl and cool completely in the refrigerator. This will take about 30 minutes.

Make Pasta Salad Dressing

To make the dressing, all you have to do is combine all the ingredients together in a bowl.

lemon pepper dressing in a bowl with a cloth

Make Salad

Once the pasta is cooled, add in mozzarella, vegetables, basil and parmesan. Drizzle over the dressing, tossing to coat evenly.

Need inspiration for dinners to go with this salad? Check out my main dish recipe page for some tasty ideas.

close up shot of summer lemon pasta salad

Can I make this easy pasta salad recipe ahead of time?

You sure can! This salad will last up to 3 days in the refrigerator. Just be sure to store it in an airtight container.

Can I use another cheese?

If you don’t like mozzarella, you can also use feta as an alternate cheese! I like to use crumbles if I am using feta cheese, because there is no need to chop anything.

variations

add in protein. You can add in chopped cooked chicken or even shrimp to this pasta salad to add some protein.

change up the vegetables. Consider bulking up the recipe by stirring in chopped cucumbers, chopped red onion, or whatever your favorite fresh vegetable may be.

If you are looking for another pasta that’s lemony but served hot, this roasted lemon garlic shrimp pasta is a must!

spoons in serving bowl for penne and vegetable side dish

Finally, if you make this summer lemon pasta salad 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!

close up shot of summer lemon pasta salad

summer lemon pasta salad

Refreshing, tart, and herbaceous, this summer pasta salad is full of incredible flavor!
5 from 1 vote
Print Pin
Prep Time: 10 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes
Total Time: 50 minutes
Servings: 6

equipment

ingredients

Pasta Salad
  • 1/2 lb penne pasta 8 oz
  • 8 oz ball fresh mozzarella cut into bite-sized chunks
  • 4 large ripe tomatoes seeded and diced (approximately 2 ½ to 3 cups)
  • 1/2 cup roasted red bell peppers sliced
  • 2/3 cup chopped basil leaves
  • 1/2 cup freshly grated parmesan
  • Salt and pepper to taste
Dressing
  • 6 Tbsp extra-virgin olive oil
  • 2 Tbsp lemon juice
  • 1 tsp lemon zest
  • 3 garlic cloves minced
  • 1 tsp salt
  • 1 tsp freshly cracked black pepper
  • Pinch of red pepper flakes optional

instructions

  • Bring a large pot of water to a boil over high heat. Once boiling, add pasta and cook until al dente, about 8 to 9 minutes.
  • While the pasta is cooking, whisk together all of the ingredients for the dressing in a small bowl until well combined.
  • Drain pasta in a colander. Rinse with cold water until the pasta is no longer warm. Drain completely and place in large serving bowl.
  • Add mozzarella, tomatoes, peppers, basil, and parmesan to the pasta. Stir to combine.
  • Drizzle dressing over the pasta salad. Toss to combine, making sure everything is coated evenly. Taste and season with salt and pepper, as desired.
  • Cover with plastic wrap and place in the refrigerator for at least 30 minutes before serving. The longer it sits, the more the flavors will meld together and the better it will taste!

video

nutrition

Calories: 434kcal | Carbohydrates: 35g | Protein: 17g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Cholesterol: 37mg | Sodium: 937mg | Potassium: 364mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1214IU | Vitamin C: 20mg | Calcium: 296mg | Iron: 1mg
Calories: 434kcal
Cuisine: Summer
Category: Salad

Meringue Lemon Curd Cookies

POSTED BY ON // 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.

Cookie dough in 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.

Lemon curd thumbprint cookies

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.

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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!

Easy citrus pie treats on a cake stand

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!

shortbread cookies with lemon curd and whipped meringue on top

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 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 18 cookies

equipment

ingredients

cookies
  • 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 | Carbohydrates: 21g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 58mg | Potassium: 24mg | Fiber: 0.4g | Sugar: 7g | Vitamin A: 315IU | Calcium: 5mg | Iron: 1mg
Calories: 176kcal
Category: Cookies

Bailey’s Hot Fudge Sauce

POSTED BY ON // 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!

Baileys hot fudge sauce ingredients image

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.

hot fudge sauce in saucepan picture

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:

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!

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!

Overhead image of baileys hot fudge sauce in jar

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 minutes
Additional Time: 30 minutes
Total Time: 40 minutes
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 | Carbohydrates: 343g | Protein: 27g | Fat: 151g | Saturated Fat: 114g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 241mg | Sodium: 971mg | Potassium: 1843mg | Fiber: 15g | Sugar: 284g | Vitamin A: 3052IU | Vitamin C: 2mg | Calcium: 824mg | Iron: 6mg
Calories: 2775kcal
Category: Dessert

Jalapeño Popper Avocado Wontons

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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
wonton wrapper with filling picture
Picture of a folded wonton
Frying jalapeno popper wontons in a cast iron skillet image

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!

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!

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

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

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 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
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 | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 13mg | Sodium: 144mg | Potassium: 56mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 180IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 0.3mg
Calories: 77kcal
Cuisine: Tailgating
Category: Appetizer

Pesto Grilled Cheese Two Ways!

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When you want to please the adults and the kiddos all in one meal, try my simple Pesto Grilled Cheese recipe! The kid-friendly version is easy and straightforward, while the adult-friendly version has more complex flavors to compliment the cheese and pesto combo. Serves 2 of each type.

Grilled cheese picture on board with chips

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

We all grew up with grilled cheese, I’m guessing. At least, it was a staple in our house! Of course, at this point in life, I still wasn’t a soup person. 

Therefore the grilled cheese had to be G-O-O-D.  [Read more…]

Savory Dutch Baby

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This Savory Dutch Baby is the perfect puffy pancake. The eggy dish is buttery, filled with fresh herbs, and topped with roasted tomatoes, avocado, red onion, and tangy goat cheese. Bright and full of flavor, fantastic for breakfast, brunch, or lunch! Serves 6.

Sliced skillet pancake image

A big puffy Dutch Baby is one of my favorite dishes to order for brunch. 

Usually I get mine topped with a sweet mixture, whether it’s fresh fruit or Nutella (because Nutella is always a winner in my book, DUH).

But then I got to thinking… what if I made this magical sweet concoction SAVORY?

[Read more…]

Sheet Pan Gnocchi with Winter Vegetables (Vegan-Friendly!)

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Sheet Pan Gnocchi with Winter Vegetables is how you turn a package of gnocchi from the store into one of your favorite easy wintertime meals. You don’t even have to boil the pasta on the stove! Serves 4 and ready in 30 minutes.

Winter meals are one of my favorite things to cook, but they tend to take a really long time to pull together. 

Whether it’s cooking a chili, braising some thick cuts of meat, or making mashed potatoes, the meals this time of year tend to be big, heavy, and comforting. As well as time consuming!
[Read more…]

Christmas Cranberry Cobbler

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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.

Discover the Joy of Baking with King Arthur

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

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Christmas cobbler in a skillet image

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!

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 cranberry cobbler

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 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

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

Instant Pot White Cheddar Mac And Cheese

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Instant Pot White Cheddar Mac and Cheese is the easiest, creamiest mac to make! With only a handful of ingredients, this is the one pot meal to rule the weeknight dinner blues. Stir in your favorite protein if you want!

White cheddar mac and cheese in two bowls image

about this instant pot white cheddar mac and cheese

Mac and cheese has become a new favorite during pregnancy. 

Of course, I always loved mac and cheese, but while being pregnant, it’s become even more of a star in my eyes. 

I personally love homemade mac because it’s the ultimate comfort food, but not just any recipe. There’s a specific white cheddar mac and cheese that I used to make all the time on grad school. It had broccoli in it, and even though it took FOREVER to make, it was something I’d stay up late to make.

These days, staying up and eating late really isn’t in the cards for me 😂. However, I still crave that white cheddar goodness, so today I’m making it on the Instant Pot! 

Therefore making life easy for everyone! 

This creamy, dreamy white cheddar mac and cheese is pure magic. It is done in such little time, you’ll be absolutely amazed! There’s no baking dish required – just the instant pot. There is no need to whisk, drain, make a roux, or drag out a large pot on the stovetop to make this recipe. The cheesy goodness is all made in the electric pressure cooker, instead of a dutch oven or baking dish, making cleanup a breeze. Plus no artificial flavors, just simple delicious flavor!

I love eating it as is, but there are tons of ways to customize this recipe:

  • Stir in leftover cooked meat like shredded chicken or pork, chunks of steak, or slices of sausage.
  • Stir in your favorite cooked vegetable like broccoli or carrots.
  • Add salsa and hot sauce for a spicy flair!

Or serve this creamy mac as a side with your favorite entree!

Fork full of cheesy pasta image

ingredients

pasta. To make classic macaroni and cheese, I recommend using uncooked elbow pasta! You can also use other small pasta shapes such as fusilli (a spiral shaped pasta), casarecce (a twisted style of pasta), or rotelle (wagon wheels) in this recipe.

water. All you need is tap water for this recipe! You can also use filtered if you feel that your water has an odd taste to it as this will impact the flavor of the recipe.

salt. Use your favorite salt here! I usually go with classic coarse sea salt, but you can also use fine ground or any other salt of your choosing.

butter. You will need unsalted butter for this recipe. Be sure to cut it into small pieces before adding it to the Instant Pot! Using salted butter will result in a salty mac and cheese.

cheese. I love to use shredded white cheddar cheese because white cheddar cheese is my favorite kind of mac and cheese! I recommend to grate it yourself because nothing beats freshly grated cheese in our house. However, you could also turn this recipe into a classic mac and cheese recipe by using sharp cheddar cheese.

spices. You will need a combination of onion powder and garlic powder to really amp up the flavor of this recipe!

milk. Use whatever milk you prefer. I like to use whole milk, but you can also use 2% or skim.

White cheddar mac and cheese in a bowl image

this recipe’s must-haves

If you are buying your cheese in a block like I do, be sure you have a great cheese grater on hand!

I love my Instant Pot Ultra, but you can use any model to make this recipe (like the Instant Pot Duo), even the smaller ones.

You will also need a wooden spoon to mix everything up once the noodles are finished cooking.

Ingredients for white cheddar mac and cheese image

here’s how to make white cheddar mac and cheese!

cook noodles

Add noodles, water, and salt to the Instant Pot, then cook on High pressure for just 3 minutes for the perfect al dente noodles.

make mac

Once you release the pressure, remove the cover and stir butter into the cooked pasta until it’s melted completely into the noodles. Add in cheese, spices, and 3 Tbsp of milk. Stir until the shredded cheese is melted to make sure the cheddar cheese sauce coats the noodles well.

Now you can adjust the creaminess! If the mac is too thick, add milk 1 Tbsp at a time, until you get the consistency you want!

Cooked macaroni in Instant Pot image

tips for success

use small pasta. Be sure to use a small pasta like elbow pasta if you are making this recipe. Using a different kind of pasta will require you to adjust the cooking time for the noodles.

add in your favorite spices. Make this your own! If you like a bit of heat, add in a pinch of red pepper flakes. If you like mustard, adding a 1/4 tsp dry mustard is a delicious addition to this recipe.

get the good cheese. Make sure to get the good cheese! I prefer to use aged white cheddar because it’s SO good. You can also add some grated on top for serving if you’d like. Note that you can also use yellow cheddar, as well as gouda, gruyére, or tillamook cheese in this recipe if you want!

Want more mac and cheese inspiration? Check out this Jalapeño Chicken Havarti Mac and Cheese or Pulled Pork Spaetzle Mac and Cheese!

Spoon lifting out mac and cheese picture

can I use a different cheese?

You can use any kind of melting cheese or combo of cheeses you’d like! Cheddar (white or yellow) Colby jack, Monterey Jack, and pepper jack are some personal faves of mine to play with.

how much protein or vegetables should I use if I want to add them in?

I like to use 1 to 1 1/2 cups of any mix-in, whether it’s protein or vegetables. Start with that and if you want to add more you always can!

does sharp white cheddar cheese taste different?

Did you know that white cheddar cheese is simply cheddar cheese that has not been dyed orange with natural vegetable dye? There’s actually no difference to the taste or texture! The difference in cheese comes in with age, coating, and pasteurization. So why use white cheddar? The aged white cheddar is SO tasty, and to me much better than a lot of the yellow cheeses out there. Of course that’s my personal preference!

do I need cornstarch or all purpose flour to thicken the sauce?

Nope! There’s no need to make a slurry or add in flour. The starch in the pasta water helps thicken the sauce!

can I make this gluten free?

Yes, you can make this gluten free by using a pasta that does not contain wheat. We recommend using a chickpea pasta as they tend to get less gummy than other pasta types like lentil, etc.

For more Instant Pot recipes, check out my Instant Pot recipes page!

Overhead photo of Instant Pot white cheddar mac and cheese

what to serve with white cheddar mac and cheese

This bowl of deliciousness is a meal itself, but it’s always nice to pair it with a light and fresh salad on the side if you need some vegetables! You could also serve up some steamed vegetables on the side (or mix them in! I love steamed broccoli in this mac and cheese).

If you need some salad ideas, here are a few favorites of mine:

Skip the steak on this mojo steak salad with grilled corn for a summery recipe with a citrus dressing that’s to die for.

Again, you can skip the steak and make this miso marinated steak salad with avocado as a side dish. It’s fresh, light, and refreshing!

For a fall or winter salad, I like to break out the bacon cranberry shaved brussels sprouts salad.

how to store and reheat

store. This recipe will keep in the refrigerator for up to 4 days in an airtight container.

reheat. Reheat in the microwave until warmed through. I like to add a small splash of milk before reheating to help revive the sauce.

freeze. I know that technically you can freeze mac and cheese, but I do not recommend doing so with this recipe. I find that it’s hard to revive the sauce after freezing it. Since this recipe is so quick to make, it’s best to just make it and enjoy right away!

Finally, if you make this whipped ricotta dip recipe, please be sure to give this recipe a star rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram, Facebook, or Pinterest if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Want to know when I come out with a new recipe or the latest news? Sign up for my newsletter!

White cheddar mac and cheese in a bowl image

Instant Pot White Cheddar Mac And Cheese

Creamy white cheddar mac and cheese made in just a handful of minutes in the Instant Pot!
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Prep Time: 5 minutes
Cook Time: 3 minutes
Additional Time: 2 minutes
Total Time: 10 minutes
Servings: 6

equipment

ingredients

  • 1 lb uncooked elbow pasta
  • 4 cups water
  • 1 tsp salt
  • 3 Tbsp unsalted butter cut into small pieces
  • 2 1/2 cups shredded white cheddar cheese
  • 1/4 tsp onion powder
  • 1/2 tsp garlic powder
  • 3 Tbsp whole milk + more if needed

instructions

  • Stir together pasta, water, and salt in the Instant Pot insert. Set to Manual and cook on High pressure for 3 minutes. Quick release pressure when done.
  • Stir in butter until it is melted. Add cheese, seasoning, and 3 Tbsp milk, stirring until combined.
  • Once the cheese is melted, check the consistency. If it’s too thick, add milk 1 Tbsp at a time until it’s the consistency you want. Serve.

video

nutrition

Calories: 528kcal | Carbohydrates: 58g | Protein: 21g | Fat: 23g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 712mg | Potassium: 222mg | Fiber: 2g | Sugar: 3g | Vitamin A: 659IU | Vitamin C: 0.02mg | Calcium: 365mg | Iron: 1mg
Calories: 528kcal
Cuisine: Pasta
Category: Instant Pot

Pepperoncini Relish

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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.

Picture of homemade relish in mason jar

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 in a bowl overhead image

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.

Putting relish on bratwurst image

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.

Pepperoncini relish ingredients with Mezzetta image

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. 

Overhead image of relish in processor

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!

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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
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

equipment

ingredients

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

Bourbon Peach BBQ Sauce

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This Bourbon Peach BBQ Sauce is a lip-smackin’ combo of sweet peaches and bourbon bbq sauce! Use it on everything from chicken to pork to burgers and more.

Barbecue sauce in a jar with peaches image

Say hello to the new one-two punch of flavor coming straight for your taste buds!

This summer, I’ve been craving BBQ. Usually, I love it but it’s not something that I necessarily CRAVE, you know?

Apparently baby boy is gonna be a BBQ fiend, because I can’t get enough of the stuff. I am always wishing for pulled pork sammies, ribs, pork chops, wings, and even basic grilled BBQ chicken. 

Usually I am buying BBQ sauce, as you well know, but this year, I decided to try my hand at making my own and taking advantage of the end of peach season (before pumpkin mania sets in next week!). 

Bourbon bbq sauce image overhead

Yes, I’ve already started putting up fall decorations… DON’T JUDGE ME. It’s been a tough year!

This bourbon peach bbq sauce is packed with flavor and it is SO SIMPLE to make. You can whip it up all in one saucepan and then all you do is blend it up! It’s perfect for pairing with whatever you are grilling! I personally love to bring it to potluck barbecues just to give a little variety to the protein too.

I love to keep this peach barbecue sauce in mason jars (plus you can give away smaller jars to friends and family if you want to share!).

Other yummy sauce recipes: Creamy Jalapeno Sauce | Avocado Dipping Sauce | Spicy Queso Sauce | Creamy Buffalo Sauce

Spoon lifting out sauce image with sauce

this recipe’s must-haves

The whole recipe is cooked up in a saucepan and all you need is a wooden spoon to stir it together.

Finally, you’ll need an immersion blender to blend it until it’s nice and smooth. You can also pour the mixture into a blender or Vitamix to blend it together!

Peeled and chopped peaches in a bowl photo

let’s make yummy bourbon peach BBQ sauce! 

Cook It All Up

First, start by cooking up the onion, garlic, and peaches until they are softened a little bit. Reduce heat to low and add all the remaining ingredients, stirring to combine it well. 

Now just let it simmer for about 5 minutes until the mixture is thickened just a bit. Do not bring the mixture to a boil.

Cooking barbecue sauce in a pan image

Blend

Once thickened slightly, use the immersion blender until the sauce is smooth. You can also pour it into a blender to blend if that’s what you happen to have on hand! If you want to give it a little kick, add in some red pepper flakes too!

Smooth peach bbq sauce in a pan image

Need some more inspiration for BBQ this week? Check out my BBQ recipes page!

can I use frozen peaches?

You can definitely use frozen peaches if you are making this when peaches aren’t in season! Just make sure they don’t have any sugar added and that they are peeled. Simply thaw them out before chopping and let them drain before adding them to the pan. 

Bourbon peach bbq sauce overhead image

can I use canned peaches?

I recommend using frozen or fresh peaches because canned peaches are soaked in a sweet liquid. Even when you drain it, those peaches have soaked up the extra sweetness. This ends up making the sauce way too sweet overall! So I say skip the canned and go for fresh (frozen peaches in a pinch).

Side photo of peach bbq sauce in a jar

Finally, if you make this peach bbq sauce 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!

Bourbon Peach BBQ Sauce

Sweet, tangy, and a little boozy, this bourbon peach bbq sauce is the perfect summer sauce!
4.4 from 5 votes
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

equipment

ingredients

  • 2 tsp extra virgin olive oil
  • 1/4 cup diced yellow onion
  • 3 cloves garlic minced
  • 3 fresh peaches peeled and chopped
  • 1 cup tomato sauce
  • 1/4 cup apple cider vinegar
  • 1/4 cup bourbon
  • 1/4 cup packed brown sugar
  • 1/4 cup honey
  • 2 Tbsp Worcestershire sauce
  • 1/2 tsp kosher salt
  • 1/8 tsp cayenne pepper

instructions

  • Heat oil in a medium saucepan over medium heat. Once hot, add onion and cook until softened, stirring occasionally, about 5 minutes. Stir in garlic and peaches, cooking for another 2 minutes.
  • Reduce heat to low and add remaining ingredients, stirring well to combine. Bring to a simmer and cook for 5 minutes, until the mixture is thickened slightly.
  • Remove from heat. Use an immersion blender to blend the mixture until smooth. You can also pour it into a blender and blend until smooth, if needed.
Cuisine: Summer

Singapore Street Noodles

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Singapore Street Noodles are simple, flavorful, sweet, and a little spicy! The whole dish comes together in just 15 minutes. I love this take on the recipe for a vegetarian night in, but you can also liven things up by using up leftover chicken, shrimp, pork, or beef.

Overhead photo of Asian noodles with chopsticks

about these singapore street noodles

The first time I even heard about Singapore street noodles was watching a finale of Top Chef where the finalists were sent to Singapore.

There they were, in the bustling food market, eating every street food they could possibly shove into their mouths. I was SO JEALOUS. 

Just thinking about it now makes me even MORE jealous, since travel is off limits still and probably will be for a while for this preggo lady! 

The one dish that really caught my eye was the Singapore street noodles. 

Now I have no idea where this actually originated – I have heard in Hong Kong and not Singapore, but my research has been mild. I’m no expert and I’m not claiming to be.

All I know is that they are totally unique and one of the most well-known characteristics is the addition of curry. That’s how you get that yellow color on the noodles!

These noodles are super customizable, so you can serve them completely vegetarian or you can add in whatever meats you like. It’s actually a great way to use up leftover meats like shredded chicken and pork. You can also throw in some fresh shrimp and cook ’em up real fast at the end of tossing up the dish!

Overhead photo of asian takeout dish in pan

ingredients

rice noodles. Use thin rice noodles for this recipe! I find they work best with all the other ingredients in the noodle dish. These are also known as rice vermicelli noodles.

sesame oil. Sesame oil is derived from sesame seeds and has a very strong flavor. Be sure not to accidentally add too much to the recipe or the flavor will overpower the whole dish!

bell pepper. I recommend using two different color bell peppers! I like orange bell pepper, red bell pepper, and/or yellow bell pepper.

shallot. If you’ve been around the blog a bit, you know that I am in love with shallots! Shallots are so versatile and add so much flavor to any dish you use them in.

onion. I like to use sweet onion because the flavor is really nice and not as abrasive as white or red onion can be.

carrot. You can peel and shred the carrots yourself, or simple buy a bag of shredded carrots!

ginger. For the noodles you will need roughly chopped garlic, and for the sauce you will need minced ginger (or ginger paste, which is what I prefer to use).

garlic. You’ll need garlic in two different forms – roughly chopped for the noodles and minced for the sauce (like the ginger I referenced above, you can also use garlic paste).

what is mirin?

mirin. Mirin is a subtly sweet Japanese rice wine. It’s one of my favorite ingredients to use in my Asian-inspired dishes so I highly recommend adding it to your pantry! If you can’t get your hands on it, you can also use rice vinegar or dry white wine vinegar in its place.

green onion. I use sliced green onion as garnish on top!

broth. Use low-sodium chicken or vegetable broth in this recipe.

soy sauce. I like to use low-sodium soy sauce, but you can also use full sodium soy sauce, depending on the brand you usually use in your home.

spices. The only spices you need for the sauce are curry powder and turmeric powder. I like to make sure I get my hands on high-quality versions of both!

sriracha. This is what brings the heat to the party! You can use the amount listed, or add more to really amp up the spice as desired.

Side photo of Singapore Street Noodles

this recipe’s must-haves

To slice up all the ingredients for this veggie-loaded dish, make sure that you have a chef’s knife and your favorite cutting board handy. 

This entire recipe comes together in just one pan, and I prefer to use a nonstick wok!

Finally, to make the sauce, use one of your mixing bowls and a whisk. Pretty low maintenance, am I right?

Other yummy noodle recipes: Instant Pot Bolognese | Flank Steak with Creamy Kale Peanut Noodles | Stir Fry Pasta | Gochujang Noodles with Chicken and Greens | Curry Udon

Overhead photo of Asian noodles with chopsticks

let’s make delish Singapore street noodles! 

Make Sauce

In a small bowl, whisk together all ingredients for the sauce. Set aside.

In a separate small bowl, whisk together cornstarch and water for the slurry. Set aside.

Cook Pasta

Bring a large pot of water to a boil and cook the noodles according to the directions on the package. Drain and set aside.

Cook Veggies

Heat up oil in a wok or nonstick large skillet over medium-high heat. Once the oil is shimmering, add peppers, shallots, onion, and carrots. Cook until softened, tossing occasionally, about 5 to 8 minutes. 

Stir in ginger and garlic. Cook for another 2 minutes, then push the veggies over to the side.

Finish Dish

Pour the sauce into the empty side of the pan with the slurry. Cook for 2 minutes until the sauce has thickened a bit. Now toss in those noodles until everything is mixed together well! Taste and season with salt and pepper, then serve with a sprinkle of scallions on top!

Need some more inspiration for dinner this week? Check out my main dish recipe page!

Chopsticks and Asian noodles picture

tips for success

prep your ingredients. Be sure to prep all your ingredients before you start the recipe! While this recipe only takes 15 minutes to pull together, it takes such little time when you are prepped to start with. So assemble all your ingredients first, then dive in!

add protein! Want to add some protein to round out the dip? Add in shredded chicken, shredded pork, cubes of steak, tofu bites, and more.

use more veggies. You can also add in shredded cabbage, bean sprouts, or snow peas.

Tongs holding Asian noodles picture

what do singapore street noodles taste like?

Singapore street noodles are a kind of like a Lo Mein or Pad Thai! The difference? There’s curry powder in the sauce. The end result is slightly spicy, salty, tangy, and just a touch of sweet. It’s not as saucy as a Thai curry, but it is a creamy curry sauce that is absolutely delicious and totally easy to make.

how can I turn up the spice level?

If you want more spice, add more Sriracha! It’s the easiest way to add more heat without overpowering the flavor of the sauce.

For another spicy noodle dish, check out this kimchi udon recipe that’s both creamy and packs the heat!

Easy Asian noodles in bowl photo

Finally, if you make this singapore noodles recipe, please be sure to give this recipe a rating or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment. Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on Instagram if you make the recipe! 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!

Singapore Street Noodles

A little bit of spicy and a little bit of sweet, makes this dish a weeknight winner!
3.7 from 3 votes
Print Pin
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

equipment

ingredients

Noodles
  • 8 ounces thin rice noodles
  • 1 tablespoon sesame oil
  • 2 bell peppers thinly sliced
  • 2 shallots thinly sliced
  • 1 large onion cut into thin strips
  • 1/2 cup carrots shredded
  • 1 tbsp fresh ginger roughly chopped
  • 4 cloves garlic roughly chopped
  • sliced scallions for topping
Sauce
  • 1 cup low sodium chicken or vegetable broth
  • 1/4 cup low sodium soy sauce
  • 2 tsp curry powder
  • 1/2 tsp turmeric
  • 3 tablespoons mirin
  • 2 teaspoons minced garlic
  • 1 teaspoon minced ginger I used a ginger paste
  • 1 Tbsp Sriracha
Slurry
  • 1/2 tsp cornstarch
  • 2 tsp water

instructions

  • In a small bowl, whisk together ingredients for the sauce. Set aside.
  • In a separate small bowl, whisk together ingredients for the slurry. Set aside.
  • Bring a pot of water to a boil and cook noodles according to the directions on the package. Drain and remove from heat. Set aside.
  • Heat sesame oil in a wok or nonstick skillet over medium-high heat. Once the oil is shimmering, add peppers, shallots, onion, and carrots. Cook the vegetables, stirring occasionally, until softened, about 8 minutes.
  • Stir in ginger and garlic, cooking for another minute or 2 until fragrant.
  • Push the vegetables over to the side and add the sauce and slurry to the empty side. Cook until the sauce is thickened, about 2 minutes, then stir in vegetables.
  • Stir in noodles and toss until the whole mixture is coated evenly.
  • Taste and season with salt and pepper as desired. Garnish with sliced scallions and serve immediately.
Cuisine: Asian
Category: Pasta

Tomato Peach Bruschetta

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Tomato Peach Bruschetta is a fruity upgrade on the Italian appetizer that you will not be able to stop eating. The sweet peaches with the meaty tomatoes, garlic, and fresh basil are the easiest and tastiest bread topping ever!

Summer tomato peach bruschetta on platter photo

So this might be my new favorite way to devour bruschetta for the summer…

I feel like I might say that for every bruschetta recipe I make for the blog, but this is really the best one to date, I PROMISE.

Why is it so good?

Because of the peaches.
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Farmer’s Market Pasta

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Farmer’s Market Pasta is the easiest way to make the most out of your favorite vegetables at the local farmer’s market. This recipe is super adaptable, so you can use whatever vegetables you like with the simple sauce. Topped with creamy dollops of ricotta and grated parmesan, it’s a pasta you can make all season long!

Overhead photo of veggie pasta

Ok, so this pasta is the new dish that I could make over and over and over… yea, I know, you get it. I’m obsessed and here I am rambling on about it again and again.

Can we just take a moment to chat about how much heartburn totally SUCKS when you are pregnant?? Some of my favorite foods are officially off limits, even when I am craving them like no other (for example, potstickers and egg rolls… I miss you very much).

[Read more…]

Grilled Mexican Street Corn Crostini

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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.

Grilled Mexican Street Corn Crostini picture

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…]

Baked Crispy Buffalo Cauliflower

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Baked crispy buffalo cauliflower is the sneaky game day snack with a healthy twist, straight from the oven. With the help of Reynolds Wrap® Non-Stick Aluminum Foil, the cleanup is simple and the buffalo cauliflower bites lift right off the pan!

Crispy cauliflower on a platter photo

Disclosure: This post is sponsored by Reynolds Wrap®. As always, all opinions are my own. 

With the extra time I have at home, I couldn’t be more excited for the excuse to cook more of my favorite snack foods. 

For me, there’s nothing like a plate of buffalo wings to get the taste buds firing.

However, this time, in an effort to try to get a little healthier, I am turning to cauliflower. 

Side photo of buffalo cauliflower

I swear, cauliflower bites are all the rage right now. Whether they are baked or fried, the crispy florets are the new chicken wing for those who want to bring a little more healthiness into their diet. 

Instead of frying these florets, I turn to baking because it cuts the calories and it’s MUCH easier to make and clean up. 

Of course this only happens with the help of Reynolds Wrap® Non-Stick Aluminum Foil. I am super excited to be working with Reynolds Wrap® to bring you these cauliflower bites this month!

Baked cauliflower on foil-lined pan picture

Why am I so excited about something as simple as aluminum foil? 

Let’s chat about that for a moment. When it comes to aluminum foil, there’s so many uses but one of the most common is to line a baking sheet with it. That’s exactly how it’s used here, and with the non-stick aluminum foil, there’s no cooking spray, butter, or oil involved to grease the pan. 

When you use the dull side, i.e. the non-stick side, you get a food-safe coating that makes it easy to line the pan and the food just slides right off! The best part? THE CLEAN UP. 

Fork holding a piece of baked cauliflower picture

As you all know, I HATE doing dishes. Well guess what? With the non-stick aluminum foil from Reynolds Wrap®, you’ve got one less thing to clean. Simply crumple up the foil and toss it in the trash when you are done. BOOM BABY. We find it to also be much better than parchment paper!

The heavy duty aluminum foil also makes for a killer option to use on the grill whether you are lining the grill to make sure nothing falls through or grilling up foil packets. 

Hosting a party? Add pizza muffins to the spread for a cheesy spin on your favorite pizza flavors.

Dipping cauliflower in ranch picture

This Recipe’s Must-Haves

First and foremost, you need Reynolds Wrap® Non-Stick Aluminum Foil to line a half baking sheet pan for baking the florets. 

You will also need a set of mixing bowls and a small saucepan to make the batter for the florets and the spicy sauce. 

Buffalo cauliflower dipped in sauce image

Time to make crispy buffalo cauliflower!

Coat cauliflower

The cauliflower gets its crispy texture from the thin batter that coats the florets. The batter comes together simply by whisking it all together and then dipping each floret. 

Be sure to shake off the excess before placing it on a baking sheet lined with Reynolds Wrap® Non-Stick Aluminum Foil. No need for olive oil to prep the foil since it is nonstick!

Cauliflower being dipped in batter photo

Bake

The cauliflower gets baked until it’s golden brown and crisp on the outside. Make sure that you stir the florets halfway through so they brown evenly on all sides!

Overhead photo of baked cauliflower

Make Sauce

All you have to do to make the sauce is to melt the butter, then stir in the hot sauce and honey. That’s it!

Crispy buffalo cauliflower on sheet pan picture

Toss & bake again

Toss the florets in a bowl with most of the sauce and then it’s time to bake again. Once the florets are all crispy, you can remove them, drizzle over the remaining sauce, and serve right away with your fave dipping sauce in a small bowl (for me that’s blue cheese dressing but for others it could be ranch dressing!). You can even serve them with a side of celery sticks and carrot sticks like traditional buffalo chicken wings!

help! my cauliflower isn’t getting crispy!

If your cauliflower isn’t getting crispy, here’s a few tips to make sure it does:

  • make sure that you let the excess batter drip off the cauliflower bites before placing on the baking sheet. If the coating is too thick, it will not crisp up in the time recommended for baking.
  • space the florets 1-inch apart. If they are too close together, they will simply steam and not get crispy. If you need to use two baking sheets to accomplish this, do that!
  • continue baking until crispy! Every oven is different and so you may need to roast it for an additional 5 to 10 minutes to get it golden and crispy.
  • make sure they are crispy before you add the sauce! If you don’t let them get crispy in the oven first, then the sauce will just make them soggy.

Love all things buffalo? For dinner, whip up these easy, spicy buffalo chicken tacos!

Crispy buffalo cauliflower on a plate picture
Crispy buffalo cauliflower on a plate picture

Baked Crispy Buffalo Cauliflower

The best vegetarian take on buffalo wings, made at home!
4.7 from 72 votes
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Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Servings: 4

equipment

ingredients

  • Reynolds Wrap® Non-Stick Aluminum Foil
  • 1/2 cup water
  • 1/2 cup milk
  • 3/4 cup all-purpose flour
  • 2 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
  • 1 head of cauliflower washed and cut into florets (approx. 4 cups of florets)
  • 1/2 cup Frank’s red hot sauce
  • 1 tbsp butter
  • 1 tsp honey
  • Sliced green onion for garnish

instructions

  • Preheat oven to 425˚F. Line a rimmed baking sheet with Reynolds Wrap® Non-Stick Aluminum Foil. If you don't have non-stick foil, be sure to coat the foil lining with nonstick cooking spray. Set aside.
  • In a medium bowl, stir together water, milk, flour, and spices until well-combined. 
  • Dip florets into the batter, shaking off the excess before adding to the lined baking sheet in a single layer. Space them at least 1-inch apart on the baking sheet.
  • Bake for 20 minutes, flipping halfway through, until crispy and golden brown. Make sure that the florets are getting crispy and golden before coating in buffalo sauce! This may mean you need to bake them longer, depending on your oven.
  • While the cauliflower is baking, melt butter in a small saucepan over medium heat. Stir in hot sauce and honey. Cook for another 5 minutes until slightly thickened. Remove from heat and cool slightly.
  • Add florets to large bowl and toss with ¾ of the buffalo sauce. Return to the lined baking sheet in a single layer. Bake for another 15 minutes, then drizzle with remaining sauce. 
  • Serve immediately with ranch or blue cheese.

nutrition

Calories: 180kcal | Carbohydrates: 30g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 11mg | Sodium: 1147mg | Potassium: 547mg | Fiber: 4g | Sugar: 6g | Vitamin A: 391IU | Vitamin C: 69mg | Calcium: 84mg | Iron: 2mg
Calories: 180kcal
Cuisine: Tailgating
Category: Appetizer

Avocado Bruschetta

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Easy avocado bruschetta is a flavorful snack that is killer for a party and also as a midday treat. The bright flavors are so satisfying, and the creamy addition of avocado is the best twist on the Italian classic!

Side photo of bruschetta

I’m sure I’ve talked about it before, but bruschetta is my JAM. 

I love the simple combination of bright tomatoes, sharp balsamic, and fresh basil. It’s my favorite way to celebrate the flavor of the tomato, and every time I eat it, I am transported right back to Italy.

There was this one afternoon on vacation in Sienna where I was sitting in the main square, sipping wine and enjoying the afternoon sounds of kids playing, chattering adults, and bustling tables of clinking wine glasses. The bruschetta came to the table and in the first bite, it was like the life of the square burst alive in my mouth. [Read more…]

Pesto Greens Pizza

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Pesto Green Pizza is my way to get your greens in while also eating one of my favorite foods – PIZZA. With a homemade pesto, this meal gives you a giant burst of flavor that totally satisfies. There’s kale, arugula, peas, and more!

Pizza on a pizza stone image

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

You all might be wondering, why the heck is she putting greens on pizza? This is Meghan we are talking about, right?

Ok, I know in the past I have been pretty against greens. I’ll use them here and there, but I used to avoid them like the plague as many of you well know. 

Well, I am a whole new woman this year. For some reason, kale and arugula are my JAM right now. Especially when the kale is cooked and crispy. 

[Read more…]

Grilled Open-Faced Avocado Caprese Sandwich

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

Overhead photo of open faced caprese sandwich

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

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

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

Caprese sandwich photo

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

Enter this grilled open-faced vegetarian sammie. 

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

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

Caprese sandwiches photo

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

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

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

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

Side photo of open faced sandwiches

ingredients

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

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

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

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

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

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

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

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

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

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

Open faced sandwiches photo

this recipes must-haves

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

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

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

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

Caprese sandwiches photo

here’s how to make an avocado caprese sandwich

Make Balsamic Glaze

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

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

Toast Bread

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

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

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

Top down photo of avocado caprese sandwich

Assemble

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

Grill

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

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

Overhead photo of open faced caprese sandwich

What does open faced sandwich mean?

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

What goes on a caprese sandwich?

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

Grilled open faced caprese sandwich photo

tips for success

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

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

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

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

Finally, if you make this avocado caprese sandwich recipe, please be sure to give this recipe a star recipe rating on the recipe card and/or leave a comment! I love to hear when you all make recipes, and I do take the time to respond to every single comment.

Feel free to drop questions below too, if you have them!

Oh and be sure to tag me on **Instagram, Facebook, or Pinterest** if you make the recipe! I love being able to see these recipes come to life in your homes – it’s my favorite thing to look through those photos. It really means the world to me!

Caprese sandwich photo

Grilled Open-Faced Avocado Caprese Sandwich

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

equipment

ingredients

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

instructions

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

nutrition

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

Crispy Brussels Sprouts with Balsamic and Lemon

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

Spoonful of brussels sprouts photo

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

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

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

Roasted Garlic Hummus Pumpkin Pasta

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Roasted Garlic Hummus Pumpkin Pasta is a flavorful twist on fall pasta, perfect for your Friendsgiving celebration! The bold flavor of Sabra’s Roasted Garlic Hummus balances out the creamy pumpkin and tart, tangy sun-dried tomatoes. It’s an easy side dish that everyone will want to spoon on their plate!

Pasta in white bowls for an easy dinner

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

Gobble, gobble people! It’s almost turkey day!

I don’t know about you, but I’ve been seeing Friendsgiving celebrations EVERYWHERE this year. I feel like now that I have entered my 30s, more and more of my friends and family are hosting these gatherings and basically having a second Thanksgiving. 

Nothing wrong with that, am I right?? 

[Read more…]

The Best Roasted Pumpkin Seeds

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What do you do with the leftover seeds after carving your pumpkin? Make the best roasted pumpkin seeds, of course! The simple blend of spices brings out the roasted and nutty flavor, making it your new favorite snack.

Overhead photo of seeds in a bowl

When it comes to Halloween, there’s one memory that really sticks in my mind – you know, aside from massive amounts of candy and all…

That’s the pumpkin carving. 

Now, I was never very talented at carving pumpkins and I don’t think that my mom and I did it every year… I would have to chat with her to see, because as I write this, I am racking my brain, unable to remember. [Read more…]

11 Ways To Use Pumpkin Puree

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Fall is upon us and that means it’s officially all about PUMPKIN. Here’s 11 ways to use pumpkin puree so you can enjoy the flavor all season long!

Photo of two pie pumpkins

If you caught my post on how to make pumpkin puree, you now know how to make the best fall must-have this season. But how do you use all that magical pumpkin puree you have stored up in the refrigerator?

Well that’s where I come in with this round up!

Below you will find 11 ways to use that homemade pumpkin puree. All of these ideas are oh-so tasty, and I’ve linked all the recipe inspiration you could ever need.

Pie pumpkin cut in half

Add it to butter

Just a little pumpkin puree added to butter can make an awesome addition when spread on muffins, waffles, pancakes, toast, and more. I love this whipped cinnamon pumpkin butter recipe from Handle The Heat.

Make a soup

Creamy pumpkin soup makes for a tasty starter or main throughout the fall season. This pumpkin soup from Minimalist Baker is fab-u-lous.

Slow Cooker Pumpkin Turkey Chili

Or a chili

If you want something a little heartier than soup, try adding pumpkin puree to a chili to thicken it up and make it nice and creamy.

Put it in a smoothie

Why not add it to a smoothie to start the day off on the right foot? This pumpkin pie protein smoothie from Sally’s Baking Addiction is so YUM.

Spiced pumpkin bread with banana

Bake it up!

You can use pumpkin puree to bring out the fall flavors in bread, cookies, muffins, cupcakes, and so much more!

Pumpkin Ricotta Ravioli with Brown Butter Sage Sauce | cakenknife.com #pasta #ravioli #homemade #recipe

Fill ravioli with it

Ricotta + pumpkin = the best pumpkin ricotta ravioli EV-ER. You can also use it in a pasta dish like this roasted garlic hummus pasta!

Make ice cream

Forget the PSL and get all that tasty goodness in a frozen dessert! Pumpkin spice latte ice cream, anyone?

Pumpkin Spice Latte Ice Cream with Gingersnap Crumble

Add it to curry

A little bit of pumpkin in a classic curry adds a real richness and depth to the dish. Try this pumpkin coconut curry from Lazy Cat Kitchen.

Pumpkin flavored syrup and cocktails

Add it to a simple syrup

Simple syrup is the ultimate thing to have in the refrigerator this fall! Pumpkin spice simple syrup is even better. You can use it in coffee, iced tea, and even to…

Pumpkin Pie Mimosa | cakenknife.com #cocktail #pumpkinpie #thanksgiving #recipe #champagne

Amp up happy hour 

Instantly turn happy hour into a fall celebration with a touch of pumpkin puree! You can make an old fashioned, mimosa, boozy hot chocolate, bourbon smash, or even a martini.

Change up mac and cheese

Creamy mac and cheese goes great with pumpkin, especially when it’s this lightened up pumpkin mac and cheese from Skinnytaste!

Caramel Stuffed Pumpkin Cookies | cakenknife.com #pumpkinspice #pumpkinpie

Need more pumpkin goodness? Check out some of my favorite cookbooks below:

The Pumpkin Cookbook (in its second edition) has 139 recipes celebrating all the things pumpkin and other winter squash can do!

With a name like Pumpkin It Up!, how can you not get excited?!

Perfect Pumpkin Recipes: A Charming Holiday Pumpkin Cookbook is packed with a bunch of pumpkin goodness, just for the holidays.

The Pumpkin Pie Spice Cookbook: Delicious Recipes for Sweets, Treats, and Other Autumnal Delights – it’s all right there in the title!

Pin this 11 Ways To Make Pumpkin Puree guide for later!

11 Ways To Use Pumpkin Puree Pinterest Image

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