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Pumpkin Spice Waffles

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Pumpkin spice brings all those cozy pumpkin spice flavors to a waffle that's crisp on the outside and tender on the inside. Pumpkin puree, warm spices and a touch of sweetness make these waffles a fun way to change up your usual breakfast routine. Add your favorite toppings and settle in for a breakfast that's made for slow mornings and second helpings.

Overhead view of ¾ of a pumpkin spice waffle topped with whipped butter, maple syrup and chopped pecans. A small cup of syrup is also visible on the left.

I love creating new ways to change up my usual breakfast routine, and pumpkin spice waffles are the perfect way to do just that. Adding pumpkin puree and warm spices gives regular waffles a whole new twist, with a cozy flavor that's especially nice when you're making breakfast for the holidays. Of course, you don't have to wait for a special occasion to make them. Sometimes it's nice to have something different from your usual waffles, and this recipe is an easy way to switch things up.

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Ingredients

Ingredients needed to make pumpkin spice waffles: all purpose flour, white sugar, pumpkin spice, baking powder, salt, eggs, pumpkin puree, whole milk, butter and vanilla.

See recipe card for quantities.

Instructions

First step in making pumpkin spice waffles: put all-purpose flour, sugar, pumpkin pie spice, baking powder and salt in a large bowl and mix well.

Step 1: In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice until evenly combined.

Second step in making pumpkin spice waffles: beat eggs in a medium bowl and then stir in the canned pumpkin, warm milk, melted butter and vanilla until combined.

Step 2: In a medium bowl, beat the eggs. Stir in the canned pumpkin, warm milk, melted butter and vanilla until combined.

Third step in making pumpkin spice waffles: pour the wet ingredients into the dry ingredients and stir just until combined and no large lumps remain, about 30 seconds. Avoid over-mixing.

Step 3: Pour the wet ingredients into the dry ingredients and stir just until combined and no large lumps remain, about 30 seconds. Avoid over-mixing.

Overhead partial view of a pumpkin spice waffle topped with maple syrup, chopped pecans and whipped butter on a plate.

Step 4: Let the batter rest for 10 minutes. Then, preheat your waffle maker. Cook the waffles in your waffle maker according to the manufacturer's instructions. Top with salted butter, maple syrup and chopped pecans or your favorite toppings!

Overhead view of a pumpkin spice waffle topped with maple syrup, chopped pecans and whipped butter on a plate.

Substitutions and Variations

  • Pumpkin pie spice - if you don't have pumpkin pie spice on hand, you could substitute apple pie spice. Apple pie spice has a similar mix of warm spices, although the flavor will be a little different. You could also make 2 teaspoons of pumpkin pie spice by using: 1 ¼ teaspoons cinnamon, ¼ teaspoon cloves, ¼ teaspoon ginger, â…› teaspoon allspice and â…› teaspoon nutmeg.
  • Canned pumpkin puree - do not substitute pumpkin pie filling. You can substitute fresh pumpkin but it would need to be cooked, pureed and drained of excess water.

Equipment

A waffle maker is needed for this recipe.

Close up photo of a pumpkin spice waffle with a section cut out and a bite on a fork. You can see syrup and chopped pecans on top of the waffle and in the foreground as well as whipped butter on top of the waffle.

Storage

Store in an airtight container in the refrigerator for up to 4 days. To reheat them, use the microwave, a toaster or a toaster oven, or heat them in a cast iron pan on the stove over medium high heat, flipping after 3 minutes. To freeze, place in a freezer-safe container. To prevent sticking, you could place a piece of parchment paper in between each slice.

Next Level Tips

  • Never stack your waffles on top of each other. The heat from the newest waffle transfers to the other waffles and can make them soggy.
  • For crispy waffles, start with the highest heat setting on your waffle maker.
  • I often make a double batch of waffles. In order to keep them all warm, I put the finished ones in the oven on a baking sheet at 200℉. You can also use a Warm setting if your oven has one. Do not stack them though.
Close up photo of a pumpkin spice waffle with a section cut out and a bite on a fork. You can see syrup and chopped pecans on top of the waffle and in the foreground as well as whipped butter on top of the waffle.

FAQ

How much pumpkin pie spice should I use?

If you love pumpkin pie spice, use 2 teaspoons. If you aren't sure, start with 1 teaspoon.

Can I use fresh pumpkin?

Yes, but it must be cooked, pureed and drained of excess water first.

How can I keep my waffles crispy?

There are several techniques to use to keep your waffles crispy. Start by using the highest setting on your waffle maker and adjusting if needed. To keep pumpkin spice waffles crispy, place them in a single layer on a cooling rack or keep them warm in a 200°F oven. Avoid stacking them while they're hot, since trapped steam can soften the exterior.

What is the best way to reheat waffles?

I find the best way to reheat waffles is in a toaster or toaster oven. You can heat them for a very short time in the microwave, but they will not be crispy. Another option is to heat them on the stove on a cast iron pan over medium high heat. Flip after 3 minutes or as soon as the first side is hot and crispy.

Overhead view of a pumpkin spice waffle topped with maple syrup, chopped pecans and whipped butter on a plate.

Looking for other recipes like this? Try these:

Overhead close up view of a partial pumpkin spice waffle topped with whipped butter, maple syrup and chopped pecans. A small cup of syrup is also visible on the left.

Pumpkin Spice Waffles

Tracy @ Next Level Baker
Pumpkin spice waffles are crisp on the outside and tender inside, with pumpkin puree and warm spices in every bite. Serve them with maple syrup, butter and pecans for an easy fall breakfast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 10 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 5

Equipment

  • 1 Waffle maker

Ingredients
  

Waffle ingredients

  • 2 cups all-purpose flour
  • ¼ cup sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 1-2 teaspoons pumpkin pie spice
  • 1 cup canned pumpkin puree
  • 3 eggs
  • 1 ½ cup whole milk warm
  • 5 tablespoons salted butter melted
  • 1 teaspoon vanilla

Optional toppings

Instructions
 

  • In a large bowl, whisk together the flour, sugar, baking powder, salt and pumpkin pie spice until evenly combined.
  • In a medium bowl, beat the eggs. Stir in the canned pumpkin, warm milk, melted butter and vanilla until combined.
  • Pour the wet ingredients into the dry ingredients and stir just until combined and no large lumps remain, about 30 seconds. Avoid over-mixing.
  • Let the batter rest for 10 minutes. Then, preheat your waffle maker.
  • Cook the waffles according to the manufacturer's instructions. This recipe makes about 5 to 6 waffles.
  • If not serving immediately, place the cooked waffles on a cooling rack lined with parchment paper to keep them from sticking to the rack.
  • Top with salted butter, maple syrup and chopped pecans or your favorite toppings. Enjoy!

Notes

Note about the pumpkin pie spice: use 2 teaspoons if you really like pumpkin pie spice or 1 teaspoon if you aren't sure. To make 2 teaspoons of pumpkin pie spice, use the following measurements:
  • 1 ¼ teaspoons cinnamon
  • ¼ teaspoon cloves
  • ¼ teaspoon ginger
  • â…› teaspoon allspice
  • â…› teaspoon nutmeg

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Keyword Pumpkin Spice Waffles, Pumpkin Waffles
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Overhead angled, partial view of a pumpkin spice waffle topped with maple syrup, chopped pecans and whipped butter on a plate.

Apple, Goat cheese and Fig Jam Crostini

by Leave a Comment

Apple, goat cheese and fig jam crostini is a simple appetizer with a combination of sweet, savory and spicy flavors. Creamy goat cheese and sweet fig jam are layered onto toasted crostini with crisp apple and crunchy walnuts, then finished with a drizzle of hot honey. The creamy goat cheese, sweet fig jam and spicy hot honey come together with the crisp apple and crunchy walnuts for an appetizer that's anything but boring.

Close up overhead photo of apple, goat cheese and fig jam crostini on a slate platter


When special occasions roll around, I'm always looking for appetizers that are easy to share and don't require a lot of fuss. Crostini are perfect for that! They're easy to assemble, look pretty on a platter and work just as well for holiday parties as they do for potlucks, dinner parties or casual get togethers. My cranberry and brie crostini are perfect for Thanksgiving and Christmas, while these apple, goat cheese and fig jam crostini are a little more versatile and can be enjoyed any time of year. The sweet fig jam, crisp apple and hot honey add a little something extra to every bite that just works anytime.

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Ingredients

Ingredients needed to make apple, goat cheese and fig jam crostini: baguette, olive oil, goat cheese, salt, fig jam, Granny Smith apple hot honey and walnuts
  • Baguette
  • Olive oil
  • Goat cheese
  • Salt
  • Fig jam
  • A Granny Smith apple
  • Hot honey
  • Walnuts

See recipe card for quantities.

Instructions

Goat cheese being whipped in a mini food processor.

Step 1: Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Thinly slice the apple into small pieces and finely chop the walnuts. Whip the goat cheese, 1 ½ teaspoons of olive oil and salt in a food processor until smooth, about 1 minute. Scrape down the sides as needed.

Overhead photo of brushing cut baguette slices with olive oil

Step 2: Cut baguette into ½ inch slices, approximately 24 pieces. Lightly brush each side with olive oil. Place in a single layer on the baking sheet. Bake for 7-8 minutes, flipping halfway. Allow to cool.

Overhead photo showing toasted baguette with whipped goat cheese where fig jam is being spread on top of the goat cheese

Step 3: Spread a thin layer of whipped goat cheese on the toasted baguette. On top of the goat cheese, spread a thin layer of fig jam.

Overhead photo of last stage of making apple, goat cheese and fig jam crostini where sliced apple is place on top of the fig jam and then the crostini are toped with a drizzle of hot honey and chopped walnuts

Step 4: Add a few pieces of chopped apple to each slice. Top with a light drizzle of hot honey. Sprinkle the chopped walnuts on top.

Close up overhead view of apple, goat cheese and fig jam crostini on a white platter

Substitutions and Variations

  • Gluten free - to make this recipe gluten free, use a gluten free baguette.
  • Vegan - to make this recipe vegan, use a vegan goat cheese or cream cheese and a vegan honey alternative.
  • Goat cheese - you could use brie like the Brie, Apple and Fig Spread bruschetta at Postino. Ricotta, mascarpone or even cream cheese would also work.
  • Granny Smith apples - another type of apple or pear would work in place of the Granny Smith apples, but keep in mind that pears can add a lot more sweetness than Granny Smith apples. I've made this with pears before, and it's just too sweet for me.
  • Walnuts - another type of nut such as pecans, pistachios or macadamia nuts would work in place of the walnuts. You could also substitute an herb like thyme or a microgreen.
  • Fig jam - you can substitute your favorite jam for the fig jam. I've even used raspberry jam before!

Equipment

Only an oven and a baking sheet are needed for this recipe. A small food processor is helpful for whipping the goat cheese, but if you don't have one, you can simply spread the goat cheese directly onto the baguette slices.

Close up overhead view of apple, goat cheese and fig jam crostini on a white platter

Storage

Store in an airtight container in the refrigerator for up to 2 days. The bread will soften and the goat cheese will sink into the bread. The walnuts will also soften over time.

Next Level Tips

  • I love Postino! Have you seen my smoked salmon bruschetta or caprese bruschetta recipes inspired by them? I just don't love their Brie, Apple and Fig Spread bruschetta. I love apples and fig jam together, but I prefer them with goat cheese instead. Plus, their apple slices are so big that you have to hold onto them while taking a bite so they don't fall off. And, sorry, but they're not exactly the prettiest bruschetta either. So I added some hot honey and chopped walnuts on top.
  • If you're looking for something closer to the Postino version, use a regular hearty bread and cut each slice into quarters instead of using a baguette. Swap the goat cheese for Brie, use thin, long apple slices and skip the hot honey and walnuts.
  • But the nice thing about using hot honey and walnuts on top is that you don't have to worry as much about the apples browning. Honey can help slow oxidation, but it won't stop it completely. And once you add the honey and walnuts, any browning is much less noticeable anyway. And while the apples may change color a bit, it doesn't affect the flavor. I don't want to take the time and energy to soak my apples in lemon juice if it's not necessary.
Close up overhead photo of apple, goat cheese and fig jam crostini on a slate platter

FAQ

Can I use French bread instead of a baguette?

I recommend sticking with a baguette for this recipe. French bread in the US can be much softer and airier than a baguette, which means it toasts faster and can become too crisp before the toppings are added. A baguette has a denser texture and crisp crust that makes it better suited for crostini. If you can't find a baguette, I recommend using a hearty regular shaped loaf and cutting it in strips like I do for my smoked salmon bruschetta or caprese bruschetta recipes.

Do I have to whip the goat cheese?

No, you can spread the goat cheese directly onto the toasted baguette. I've done it! The issue is that goat cheese can be pretty crumbly, so getting it spread evenly takes a little more time than you might expect. Whipping the goat cheese makes it much easier to spread, so even though it adds an extra step, you really don't save time by skipping it.

What brand hot honey should I buy?

Use your favorite brand! If you can get local hot honey, definitely buy that! Otherwise, I find that both Nate's Hot Honey and Mike's Hot Honey are on the mild side. I also use Buc-ee's Hot Honey which is a bit spicier.

Overhead view of two apple, goat cheese and fig jam crostini on an appetizer plate in front to a platter of more crostini

Looking for other recipes like this? Try these:

Close up overhead photo of apple, goat cheese and fig jam crostini on a slate platter

Apple, Goat Cheese and Fig Jam Crostini

Tracy @ Next Level Baker
Apple, goat cheese and fig jam crostini combines creamy goat cheese, sweet fig jam, crisp apples, hot honey and crunch walnuts on toasted crostini. It's an easy appetizer with a fun mix of sweet, savory and spicy flavors.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Assembling time 15 minutes
Total Time 33 minutes
Course Appetizer
Cuisine American
Servings 8

Equipment

  • 1 small food processor

Ingredients
  

  • 1 baguette
  • 2 ½ tablespoons olive oil, divided
  • ¼ teaspoon salt
  • 5 ounces goat cheese
  • ½ - ¾ cup fig jam
  • ½ Granny Smith apple thinly sliced and cut into small pieces
  • hot honey
  • 2 tablespoons walnuts finely chopped

Instructions
 

  • Preheat oven to 400℉. Line a baking sheet with parchment paper or a silicone mat.
  • Finely chop the walnuts and set aside. Thinly slice the apple, then cut each slice into smaller pieces that will fit nicely on the crostini and set aside.
  • Add the goat cheese, 1 ½ teaspoons of olive oil and salt to a small food processor. Blend until creamy, about 1 minute, scraping down the sides once or twice.
  • Slice the baguette into ½ inch slices, approximately 24 slices. Add 2 tablespoons of olive oil to a very small bowl and use a pastry brush to lightly brush both sides of the baguette slices.
  • Place the baguette slices in a single layer on the baking sheet. Bake for 7 to 8 minutes, flipping halfway, until the edges are lightly browned and the surfaces are crisp.
  • Allow the toasted bread to cool.
  • Spread a thin layer of goat cheese and then a thin layer of fig jam on each slice. Top with a layer of apple pieces.
  • Lightly drizzle hot honey over the apple slices and then sprinkle the chopped walnuts on top.
  • Arrange the finished crostini on a serving plate and enjoy!

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Close up overhead angle photo of apple, goat cheese and fig jam crostini on a white appetizer plate

Dairy Free Shortbread Cookies

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Classic shortbread gets a dairy free twist in these crisp, tender cookies made without traditional butter. Dairy free shortbread cookies still have that buttery shortbread texture you love, with a lightly sweet flavor that makes them perfect with a cup of coffee or tea. Whether you need a dairy free cookie or just want to try something a little different, they are easy to make and always a good idea!

Overhead angled photo of dairy free shortbread cookies on a platter. One cookie in the center and a partial view of 5 other cookies around it

Shortbread has always been a holiday favorite for me, and I love when there's a batch waiting in the kitchen to share with family and friends...if I don't eat them all first! Making them dairy free means more people can enjoy classic shortbread without sacrificing the tender texture and buttery flavor that make it such a nostalgic cookie. It's the kind of recipe I always have in my holiday baking lineup because it's a cookie everyone can enjoy.

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Ingredients for cookies

Ingredients needed to make dairy free shortbread cookies
  • Dairy free butter
  • White sugar
  • All-purpose flour

See recipe card for quantities.

Ingredients for optional glaze

Overhead view of ingredients needed for optional glaze: powdered sugar, dairy free butter and fruit juice such as lemon or orange
  • Powdered sugar
  • Dairy free butter
  • Fruit juice such as orange or lemon

See recipe card for quantities.

instructions

Step 1 of making dairy free shortbread cookies: cream the dairy free butter and sugar together

Step 1: Preheat oven to 325℉. Line a baking sheet with parchment paper. In a large mixing bowl, cream the butter and sugar together on medium speed for about 2 minutes, until light and fluffy.

Step 2 of making dairy free shortbread cookies: add flour to cream dairy free butter and sugar. Mix just until flour has been incorporated and dough is crumbly.

Step 2: Add the flour and mix until all the flour has been incorporated. The dough may look crumbly at this point.

Dairy free shortbread cookies rolled into a log and wrapped in parchment paper

Step 3: Use your hands to bring the dough together, then form it into a log about 2 inches in diameter. Wrap the log in parchment paper. Refrigerate for 1 to 2 hours, until firm. 

Overhead view of a ring around an unbaked cookie. If you swirl the ring around the unbaked cookie lightly touching the edges, it makes the unbaked cookie more round

Step 4: Cut the chilled dough into 18 equal slices, about ½ inch thick, and place them 2 inches apart on the prepared baking sheet. If the slices aren't perfectly round, gently shape the edges with your fingers to make them more uniform or use a cookie cutter ring to gently swirl around the cookie to create more rounded edges.

Overhead view of unbaked dairy free shortbread cookies after pricking them with a fork

Step 5: Prick the cookies several times with a fork to get that signature shortbread cookie look. Bake for 15 to 20 minutes, until the bottoms are golden brown.

Overhead angled photo of dairy free shortbread cookies on a platter. One cookie in the center and a partial view of 7 other cookies around it

Step 6: Make the glaze. Place the dairy free butter in a medium bowl and microwave in 15 second increments until melted. Add the powdered sugar and lemon juice to the melted butter. Stir until smooth and well combined. Transfer the glaze to a decorator's squeeze bottle, or use a spoon or knife to drizzle the glaze back and forth over the cooled cookies.


Overhead view of undecorated dairy free shortbread cookies stacked on more cookies on a cookie sheet

Substitutions and Variations

  • Gluten free - to make these cookie gluten free, you can use a gluten free one-for-one flour like Bob's Red Mill 1-to-1 Baking Flour or King Arthur's Gluten Free Measure for Measure flour.
  • Vegan - to make dairy free shortbread cookies vegan, you will need to use a certified vegan plant butter and organic sugar.
  • Flavored dough - for milder extracts such as vanilla, add 1 teaspoon. For stronger extracts such as almond, lemon or peppermint, add ½ teaspoon. You could also add the zest of 1 medium-sized fruit instead.
  • Flavored glaze - if you're flavoring the glaze, lemon juice or orange juice is festive and adds a nice flavor. You could also use plant based milk and an extract to make a flavored glaze.

Dairy Free Vs. Vegan Butter

Is dairy free butter the same as vegan butter? Not necessarily. If you are looking for vegan butter, you'll need to make sure the butter is certified vegan. I use Country Crock Honestly Dairy Free butter a lot in baking, but it is not certified vegan. Country Crock does make plant based butters that are certified vegan, but they contain avocado or olive oil. Neither of which are great flavors for plain shortbread cookies. I truly love Miyoko's plant based butter. But it is not always great for baking, so I do not recommend it in this recipe. I have used it and the structure is fine, but it doesn't have the best buttery flavor for baked goods.

Equipment

A hand mixer or stand mixer is helpful for this recipe.

Side view of a stack of 6 dairy free shortbread cookies

Storage

Store baked cookies in an airtight container at room temperature for up to 5 to 7 days.

Next Level Tips

  • Don't be afraid to flavor the dough or the optional glaze. I love using part vanilla and part almond extract in cookies. Vanilla is a standard flavor and almond adds a little more interest, and combining them is delicious. Use ½ teaspoon of vanilla and ½ teaspoon of almond extract.
  • Why glaze? The cookies are sweet enough that they don't need a glaze and certainly don't need frosting. But glaze adds a layer of flavor and also some visual interest.
  • But don't try to be perfect with the drizzle. I love drizzle art. And what makes drizzle artistic? It's the lack of perfect lines that actually makes the cookies look fun and interesting!
  • If you want to color the dough, you can follow the directions for coloring dough from my colored cookie dough sugar cookie recipe.
Side view of two stacks dairy free shortbread cookies. The front stack has 6 cookies and the stack to the right and slightly behind has 5 cookies.

FAQ

Can I make the dough ahead of time?

Yes, you can make the dough a day ahead of time. You'll just need to let the dough log warm up enough to shape it a bit and slice it. You can also freeze unbaked dough. Allow the dough to thaw overnight in the refrigerator. Also, instead of wrapping the dough in parchment paper, I would recommend wax paper instead if freezing.

Can I flavor the dough?

Yes, you can add extracts or zest to the dough. For milder extracts like vanilla, add 1 teaspoon. For stronger extracts such as almond, lemon or peppermint, add ½ teaspoon. You could also add the zest of 1 medium-sized fruit instead.

Can I roll out the dough and use cookie cutters to make different shapes?

Yes, just roll the dough out to about ½ inch thickness and use the cookie cutters of your choice. Keep in mind that significantly smaller cookies will take less time to bake and significantly larger cookies may take longer to bake. If you're using different cookie cutters, bake similar-sized cookies together in the same batch.

Do I have to prick the unbaked cookies with a fork?

No. It's mostly for appearance's sake. It does help really thick shortbread cookies bake evenly by allowing steam to escape. But for the thickness of the cookies shown, it is mostly for appearance. I prefer it as I do think it adds some visual interest plus it's a great indicator of exactly what type of cookie it is. Like if you added these to a holiday cookie plate, people would know they are shortbread cookies by the fork pricks.

Overhead angled photo of dairy free shortbread cookies on a platter. One cookie in the center and a partial view of 6 other cookies around it

Looking for other recipes like this? Try these:

Overhead photo of dairy free shortbread cookies decorated with a frosting glaze on a platter.

Dairy Free Shortbread Cookies

Tracy @ Next Level Baker
Classic shortbread gets a dairy free twist with crisp, tender cookies made without traditional butter. Dairy free shortbread cookies are lightly sweet, easy to make and perfect for dessert, brunch or anytime in between.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 36 minutes
Chill time 1 hour
Total Time 1 hour 46 minutes
Course Dessert
Cuisine American
Servings 18

Ingredients
  

Shortbread cookies

  • 1 cup dairy free butter room temperature
  • ½ cup white sugar
  • 2 cups all-purpose flour

Drizzle Glaze

  • 2 tablespoons dairy free butter melted
  • 1 cup powdered sugar
  • 1 tablespoon lemon or orange juice

Instructions
 

  • Preheat oven to 325℉. Line a baking sheet with parchment paper.
  • In a large mixing bowl, cream the butter and sugar together on medium speed for about 2 minutes, until light and fluffy.
  • Add the flour and mix until all the flour has been incorporated. The dough may look crumbly at this point.
  • Use your hands to bring the dough together, then form it into a log about 2 inches in diameter. Wrap the log in parchment paper.
  • Refrigerate for 1 to 2 hours until firm. While the dough is still in the parchment paper, roll it on the counter to make the dough log even more rounded.
  • Cut the chilled dough into 18 equal slices, about ½ inch thick, and place them 2 inches apart on the prepared baking sheet. If the slices aren't perfectly round, gently shape the edges with your fingers or use a cookie cutter ring to gently swirl around the cookie to create more rounded edges.
  • Prick the cookies several times with a fork to get that signature shortbread cookie look.
  • Bake for 15-20 minutes until the bottoms are golden brown. Check at 15 minutes. Thinner sliced cookies may be done while thicker sliced cookies will take longer. (I bake mine for 18 minutes.) Allow to cool on the baking sheet before moving.

Optional glaze

  • Place the dairy free butter in a medium bowl and microwave in 15 second increments until melted.
  • Add the powdered sugar and the lemon or orange juice to the melted butter. Stir until smooth and well combined.
  • Transfer the glaze to a decorator's squeeze bottle, or use a spoon or knife to drizzle the glaze back and forth over the cooled cookies. Allow drizzle to harden before stacking.

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Keyword Dairy Free Shortbread Cookies
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Overhead view of dairy free shortbread cookies on a plate covered with newspaper parchment paper where the front cookie has a bite taken out

Cranberry Apple Crumble

by Leave a Comment

Cranberry apple crumble is the kind of fall dessert that makes the most of two classic fruits. Sweet, tender apples and tart cranberries bake together under a buttery, golden crumble topping that gets perfectly crisp around the edges. Serve it warm with a scoop of vanilla ice cream and you have a dessert that is hard to resist.

Overhead angled photo of cranberry apple crumble in a cast iron pan with a scoop of vanilla bean ice cream melting on top

I decided to give a classic apple crumble a little upgrade by adding cranberries to the mix. The apples bring plenty of sweetness, while the cranberries add that tart bite that keeps things from getting too sweet. I really like the combo because it makes a classic dessert a little more interesting, especially for the holidays. And don't forget the vanilla bean ice cream, which is definitely not optional in my book. Just put a scoop on top of some warm crumble and let it start melting into those crispy, buttery crumbs. So good!

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Ingredients

Ingredients needed to make cranberry apple crumble: apples, cranberries, all-purpose flour, brown sugar, salted butter, apple pie spice and vanilla
  • Apples, like Honeycrisp
  • Cranberries
  • All-purpose flour, divided
  • Brown sugar, divided
  • Salted butter
  • Apple pie spice blend, homemade or store bought
  • Vanilla

See recipe card for quantities.

Instructions

Step 1 of making a cranberry apple crumble: toss the cut apples and cranberries with the all purpose flour, brown sugar, apple pie seasoning mix and the vanilla.

Step 1: Preheat the oven to 350°F and spray a 10 inch round or 9 inch square baking pan with cooking spray. Cut the apples into pieces about 1 inch in size. In a large bowl, toss the apples, cranberries, flour, brown sugar, apple pie spice blend and vanilla until the fruit is evenly coated.

Step 2 of making cranberry apple crumble: put the tossed apples and cranberries in a 10 inch round pan or 9 inch square pan

Step 2: Pour the apple and cranberry mixture into the prepared pan. Spread it out evenly and gently pat it down.

Step 3 of making a cranberry apple crumble: make the crumble topping

Step 3: Make the crumble topping. In a small bowl, combine the melted butter, flour and brown sugar. Stir until the mixture is crumbly.

Step 4 of making a cranberry apple crumble: add the crumble topping over the apple and cranberries

Step 4: Sprinkle the crumble mixture evenly over the fruit, breaking up any large pieces with your fingers as you go. Bake for 45 to 55 minutes, until the topping is lightly browned, the fruit is bubbling around the edges and the apples are tender.

Over photo of a finished cranberry apple crumble on a cooling rack

Substitutions and Variations

  • Gluten free - to make the recipe gluten free, use a gluten free flour.
  • Vegan - to make the recipe vegan, use a vegan butter.
  • Apples - apples have different sweetness levels and textures. I recommend apples that are not too sweet nor too tart and that hold their texture well, like the Honeycrisp variety. If you want a sweeter crumble, you can choose a sweeter apple. Cranberries add tartness, but if you want a crumble that's more tart, choose a tart apple like a Granny Smith.

Equipment

A 10 inch round pan or a 9 inch square pan is needed for this recipe.

Close up of cranberry apple crumple on a plate with ice cream melting on top and a spoon sticking out of the side with another plate with cranberry apple crumble in the background

Storage

Store in an airtight container in the refrigerator for up to 4 days. You can reheat leftovers in the microwave to warm them up. But for a crisp topping, it's best to reheat it in the oven. Bake in an oven safe dish until it's heated through and the top is crisp, about 25 to 30 minutes or longer depending on how much you are heating up and what type of baking pan you are using.

Next Level Tips

  • 6 cups of apples is about 2 pounds of apples. I always buy a little extra because apples never go to waste at my house.
  • I prefer to cut my apples in cubes for apple crumbles, crisps and pie. You can cut the apples into wedges or slices if you prefer. The most important thing to remember is just to cut the pieces in about the same sizes regardless of the shapes. That way they cook in about the same amount of time.
Overhead angled photo of cranberry apple crumble in a cast iron pan with a scoop of vanilla bean ice cream melting on top and two spoon sticking out

FAQ

Can I use fresh cranberries?

Yes, you can use fresh cranberries.

What kind of apples should I use?

You can use any apples you wish. Granny Smith has always been the classic choice for apple pies and crumbles as they are tart and not overly sweet. But because cranberries are also tart, we no longer need a tart apple for this crumble. Honeycrisps or any middle-of-the-road, not too sweet but not too tart apples, are my preference. If you like a sweeter crumble, you can choose a sweeter apple. Or if you like a more tart crumble, you can go with a more tart apple.

How many apples is 6 cups of apples?

It's really hard to say how many apples are 6 cups of apples because apples come in a wide range of sizes. It seems like there are some giant apples out there these days. However, a great starting point is about 2 pounds of apples. Use those scales at the grocery store! Or buying apples in the bulk bags of 2 or 3 is often cheaper anyway.

How do I check if the apples are done?

To check if the apples are done, carefully insert a knife into the crumble where you can see an apple. If the apple cuts easily, it's done. If the apples are still very firm after baking for 45 minutes, lightly cover the crumble with aluminum foil and continue baking for another 10 minutes.

Close up of cranberry apple crumple on a plate with ice cream melting on top and a spoon sticking out of the side

Looking for other recipes like this? Try these:

Close up of cranberry apple crumple on a plate with ice cream melting on top and a spoon sticking out of the side

Cranberry Apple Crumble

Tracy @ Next Level Baker
Cranberry apple crumble combines sweet apples and tart cranberries under a buttery, golden crumble topping. Serve it warm with vanilla bean ice cream for an easy fall dessert!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 10 inch round or 9 inch square baking pan

Ingredients
  

For the filling

  • 6 cups apple ex. Honeycrisp
  • 2 cups cranberries frozen or fresh
  • 2 tablespoons flour
  • 2 tablespoons brown sugar
  • 1 ½ teaspoons apple pie spice blend homemade or store bought
  • 1 teaspoon vanilla

For the crumble topping

Instructions
 

Make the filling

  • Preheat the oven to 350 ℉. Spray a 10 inch round or 9 inch square baking pan with cooking spray.
  • Cut the apples iinto pieces about 1 inch in size.
  • In a large bowl, toss the apples, cranberries, flour, brown sugar, apple pie spice blend and the vanilla together until the apples are evenly coated.
  • Pour the apple and cranberry mixture into the prepared pan. Spread it out evenly and pat it down.

Make the crumble topping

  • In a small bowl, combine the melted butter, flour and brown sugar. Stir until the mixture is crumbly.
  • Sprinkle the crumble mixture evenly over the fruit, breaking up any large pieces with your fingers as you go.
  • Bake for 45 to 55 minutes until the top is lightly browned, the filling is bubbling around the edges and the apples are tender. If the fruit is not yet done at 45 minutes, lightly tent the crumble with aluminum foil to prevent the top from getting too brown and then continue baking for about 10 more minutes.

Notes

  • To make just enough apple pie spice blend for this recipe, use the following:
  • 1 teaspoon cinnamon 
  • ¼ teaspoon nutmeg
  • â…› teaspoon allspice 
  • â…› teaspoon cloves

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Keyword Apple Cranberry Crumble, Cranberry Apple Crumble
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Overhead photo of a half of a just baked cranberry apple crumble that's sitting on a cooling rack

Apple Pie Spice Blend

by Leave a Comment

Apple pie spice blend is one of those little pantry staple spice mixes that comes in handy when you're baking with apples. Made with cinnamon, nutmeg, allspice and cloves, it's not just for apple pie though. Use it in apple crumbles and crisps, even stir it into lattes or just keep a jar on hand for all your favorite fall recipes.

Angled side view of 4 varying types of teaspoons all with different spices on them in high contrast light

I love having homemade spice blends in the pantry, especially when they're this easy to make. There's something nice about having a jar ready to go when you're making an apple dessert, rather than pulling out four different spice jars and measuring each one separately. Make a batch once and you'll have apple pie spice blend ready whenever you need it, whether you're baking an apple pie, making a cranberry apple crumble or just adding a little warm spice to a latte.

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Ingredients

Overhead view of spices needed to make apple pie spice blend: cinnamon, nutmeg, allspice and cloves.
  • Cinnamon
  • Ground nutmeg
  • Allspice
  • Ground cloves

See recipe card for quantities.

Angled overhead view of 4 varying types of teaspoons all with different spices on them in high contrast light

Substitutions and Variations

  • Gluten free - this spice blend is naturally gluten free.
  • Vegan - this spice blend is naturally vegan.
  • Cloves - apple pie spice blend commonly has cinnamon, nutmeg and allspice. The fourth spice varies though. If you don't like or don't have ground cloves, you could omit the cloves or replace them with cardamom or ginger.

Equipment

No special equipment is needed for this recipe. I like keeping my spices in 4 ounce spice jars that are similar in size, but you could easily use a small mason jar or other container.

Overhead photo of a white platter with an apple pie spice jar on it's side with apple pie spice spilling out with the lid to the jar, which says Apple Pie Spice, in the middle of the loose spice and a teaspoon filled with spice to the side

Storage

Store all spices and spice blends in airtight containers away from heat, moisture and direct light.

Next Level Tips

Overhead photo of a white platter with an apple pie spice jar on it's side with apple pie spice spilling out with the lid to the jar, which says Apple Pie Spice, in the middle of the loose spice and a teaspoon filled with spice in the background

FAQ

Can I use apple pie spice instead of cinnamon in other recipes?

Yes, but keep in mind that while cinnamon is the main spice in apple pie spice blend, the blend also contains several other spices, so it will add more than just cinnamon flavor. It works particularly well when you want a warmer, more complex spice profile.

How much apple pie spice should I use in other recipes?

The amount depends on the recipe and how much spice you like. Follow the recipe's instructions for the amount of the apple pie spice mix to use. However, for a general starting point, you can use about 1 ½ teaspoons for a standard pie or dessert recipe and adjust from there.

Can I scale up or down the recipe?

Yes, you can easily double or triple the recipe using the buttons in the recipe card. If you would like just enough apple pie spice blend for one recipe using 1 ½ teaspoons, you can use the measurements in the NOTES section at the end of the recipe.

Looking for other recipes like this? Try these:

Overhead photo of an apple pie spice jar on it's side with apple pie spice spilling out with the lid to the jar, which says Apple Pie Spice, in the middle of the loose spice and a teaspoon filled with spice to the side

Apple Pie Spice Blend

Tracy @ Next Level Baker
Apple pie spice blend combines cinnamon, nutmeg, allspice and cloves for a warm, aromatic spice mix. It's great for more than apple pie and can be used in crumbles, crisps and even lattes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Spice Blend
Cuisine American
Servings 18

Ingredients
  

  • 3 tablespoons cinnamon
  • 2 ¼ teaspoon ground nutmeg
  • 1 teaspoon allspice
  • 1 teaspoon ground cloves

Instructions
 

  • Add all spices to a 4 ounce (or larger) jar and shake well until spices are fully combined.
  • Use apple pie spice blend as directed in your recipe, or start with 1 ½ teaspoons for a standard size dessert.

Notes

 To make just 1 ½ teaspoons of apple pie spice blend, use the following measurements:
  • 1 teaspoon cinnamon 
  • ¼ teaspoon nutmeg
  • â…› teaspoon allspice
  • â…› teaspoon ground cloves

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Angled overhead view of 3 different types of teaspoons all with different spices on them with a spilled spice jar in front with the cap labeled Apple Pie Spice off and lying on the platter

Easy Pumpkin Spice Coffee Cake (Boxed Mix)

by Leave a Comment

Easy pumpkin spice coffee cake starts with a boxed cake mix, then gets a fall upgrade with a pumpkin seed streusel and pumpkin spice glaze. It is perfect on the breakfast table with coffee or served after a holiday dinner. Keep this versatile cake in your back pocket all season long.

Overhead photo of easy pumpkin spice coffee cake with a pumpkin seed streusel topping and a pumpkin spice glaze that's been cut and turned on its side so that you can see the texture of the cake

If you like pumpkin bread with streusel topping, this cake is going to be right up your alley. Except that this one starts with a boxed cake mix. No shame in that around here, lots of bakeries use mixes. Sometimes you just want something easy, especially when you already have a million things to do. I like to make this the day ahead so that on Thanksgiving morning, there is an easy breakfast waiting for us while we start cooking for the day. A slice of pumpkin spice coffee cake, a cup of coffee and we are ready to get to work!

Yet, you don't have to save this one just for breakfast. With the crunchy pumpkin seed streusel and the pumpkin spice glaze, this pumpkin coffee cake is gorgeous on the dessert table too. It is one of those recipes that can go from a casual breakfast to a holiday dinner dessert, which makes it a pretty handy one to have around during the busy holiday season.

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Ingredients for pumpkin cake

Ingredients needed to make pumpkin coffee cake: yellow cake mix, canned pumpkin puree, eggs, water, pumpkin pie spice and baking soda
  • Boxed yellow cake mix
  • Canned pumpkin puree
  • Eggs
  • Water
  • Pumpkin pie spice, homemade or store bought
  • Baking soda

See recipe card for quantities.

Ingredients for streusel topping

Ingredients needed for streusel topping: all-purpose flour, brown sugar, salted butter, pumpkin pie spice and green pumpkin seeds

See recipe card for quantities.

Ingredients for pumpkin spice glaze

Ingredients needed for pumpkin spice glaze: brown sugar, salted butter, heavy cream and pumpkin pie spice

See recipe card for quantities.

Instructions

Step 1 of making pumpkin coffee cake: add pumpkin puree, water, eggs, pumpkin pie spice and baking soda to a large mixing bowl

Step 1: Preheat the oven to 350 degrees and spray a 9x13 baking pan with cooking spray. In a large mixing bowl, add the pumpkin puree, eggs, water, pumpkin pie spice and baking soda.

Step 2 of making pumpkin coffee cake: mix the pumpkin puree, water, eggs, pumpkin pie spice and baking soda well

Step 2: Whisk the pumpkin puree, eggs, water, pumpkin pie spice and baking soda until well combined.

Step 3 of making pumpkin coffee cake: add the yellow cake to the mixing bowl and mix until combined

Step 3: Add the yellow cake mix and whisk or stir only until combined. Don't over mix. Pour the batter into the prepared baking pan and even out.

Step 4 make the streusel topping: combine all-purpose flour, brown sugar, melted salted butter and pumpkin pie spice

Step 4: Add the melted butter, all-purpose flour, brown sugar, green pumpkin seeds and pumpkin pie spice to a small bowl and stir together until crumbly. Crumble the streusel evenly over the cake batter, breaking up any large pieces with your fingers.

Step 5: make the pumpkin spice glaze and pour over the pumpkin coffee cake

Step 5: Bake the cake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. Cool the cake for at least 30 minutes. Poke holes in the cake, make the pumpkin spice glaze and drizzle the glaze evenly over the cake.

Overhead photo of a slice of pumpkin spice coffee cake on a small dessert plate with the pan of coffee cake in the background

Substitutions and Variations

  • Gluten free - to make this recipe gluten free, you would need to use a gluten free boxed cake mix. You can also check out my gluten free pumpkin cake recipe.
  • Vegan - to make this recipe vegan, use vegan butter and vegan heavy whipping cream. You will also need to use an egg replacer like Bob's Red Mill Egg Replacer or make flax eggs. To make 2 flax eggs, add 2 tablespoons of flax meal and 6 tablespoons of water to a small bowl. Stir well and let it sit for 10 minutes. Once it's nice and gooey, it's ready to use in place of the eggs.
  • Green pumpkin seeds - if you don't like green pumpkin seeds, you can skip them or substitute oatmeal or chopped nuts like pecan or walnuts instead.

Equipment

No special equipment is needed for this recipe.

Angled overhead view of a baking pan half full of pumpkin spice coffee cake. Some pieces are missing so that you can see the texture of t

Storage

Store in an airtight container in the refrigerator for up to 5 days.

Next Level Tips

  • Don't be afraid of cake mixes when you're in a time crunch. Sometimes, we have to make hard choices, even when it comes to cake. Besides, lots of bakeries use some kind of cake mix. They aren't back there opening one box at a time, but they do buy commercial mixes in 50 pound bags. Some high volume bakeries even get their cake mix bases trucked in using pneumatic dry bulk tankers.
  • Also, because we're adding to the cake mix and decorating the top with homemade streusel and a homemade glaze, this cake certainly doesn't taste or look like it started with a mix. My son's very favorite cake of all time is chocolate bundt cake that one starts with a boxed cake mix too. No one ever guesses that one starts with a box mix either.
  • The truly great thing about this cake is that we can and do eat it for breakfast as coffee cake. But it's also fancy enough to serve as an official dessert for the holiday. Or, really, you could do both. Whatever isn't eaten for breakfast on Thanksgiving day morning can go out on the dessert table for after the big meal.
Side view of one slice of pumpkin spice coffee cake on a small dessert plate

FAQ

Can I make this cake ahead of time?

Yes! You can easily make this cake the day ahead. I'm not a fan of cold cake, so I recommend allowing the cake to come to room temperature before serving though.

Why is this called coffee cake if there's no coffee in it?

Traditionally, coffee cake was served alongside a cup of coffee. Personally, I think it's a great excuse to have cake for breakfast.

Can I use another flavor of cake?

While I recommend using a yellow cake, you could also use a white cake if needed. You could also use a spice cake, but then I would recommend leaving out the pumpkin pie spice in the cake base. It's not quite an equal substitution, but it would work and still taste good.

Can I use fresh pumpkin?

Yes, you can use fresh pumpkin. However fresh pumpkin must first be cooked and drained well.

Why is there pumpkin pie spice in the cake, streusel and glaze?

I love layers of flavor. The pumpkin pie spice changes a bit when it's cooked and based on the ingredients that it's paired with. I recommend adding pumpkin pie spice to all 3 layers. But, if you want, you can add it all to the cake for a total of 1 tablespoon of pumpkin pie spice.

Angled overhead view of a baking pan half full of pumpkin spice coffee cake. Some pieces are missing so that you can see the texture of the cake.

Looking for other recipes like this? Try these:

Overhead photo of easy pumpkin spice coffee cake with a pumpkin seed streusel topping and a pumpkin spice glaze that's been cut and turned on its side so that you can see the texture of the cake

Easy Pumpkin Spice Coffee Cake

Tracy @ Next Level Baker
Easy pumpkin spice coffee cake starts with a boxed cake mix and gets a fall upgrade with pumpkin seed streusel and pumpkin spice glaze. Serve it for breakfast with coffee or bring it out after a holiday dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Cooling and decorating 1 hour 10 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 20

Ingredients
  

For the cake

  • 1 can pumpkin puree
  • 2 eggs
  • ¼ cup water
  • 2 ½ teaspoons pumpkin pie spice homemade or store bought
  • ½ teaspoon baking soda
  • 1 boxed yellow cake mix

For the streusel topping

  • ½ cup all-purpose flour
  • ½ cup brown sugar
  • ¼ cup salted butter melted
  • ¼ cup green pumpkin seeds
  • ½ teaspoon pumpkin pie spice homemade or store bought

For the glaze

Instructions
 

Making the cake

  • Preheat the oven to 350℉. Spray a 9x13 baking pan with cooking spray.
  • In a large mixing bowl, whisk together the pumpkin puree, eggs, water, pumpkin pie spice and baking soda until well combined.
  • Add the cake mix to the mixing bowl and stir just until combined. Don't over mix.
  • Pour the batter into the prepared baking pan and spread it evenly.

Making the streusel topping

  • Melt the butter in the microwave in 15 second increments until almost melted. The butter will continue to melt after you take it out, so stir by hand until the butter is completely melted.
  • Add the melted butter, all-purpose flour, brown sugar, green pumpkin seeds and pumpkin pie spice to a small bowl and stir together until crumbly.
  • Crumble the streusel evenly over the cake batter, breaking up any large pieces with your fingers.
  • Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean.

Making the glaze

  • Allow the cake to cool for at least 30 minutes.
  • Add the brown sugar, salted butter, heavy whipping cream and pumpkin pie spice to a small microwave-safe bowl. Microwave in 30 second increments, stirring well after each increment, until the mixture is hot and starts to bubble.
  • Poke holes evenly across the top of the cake and drizzle the glaze over the cake.
  • Enjoy!

Notes

To make enough only pumpkin pie spice for this recipe, use the following measurements:
  • 1 ¼ teaspoons cinnamon
  • ½ teaspoon cloves
  • ½ teaspoon ginger
  • â…› teaspoon allspice
  • â…› teaspoon nutmeg

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Keyword Easy Pumpkin Spice Coffee Cake, Pumpkin Cake, Pumpkin Coffee Cake, Pumpkin Spice Coffee Cake
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Angled overhead view of a baking pan half full of pumpkin spice coffee cake. Some pieces are missing so that you can see the texture of t

Chocolate malt ice cream

by Leave a Comment

Chocolate malt ice cream brings back all the fun of a classic chocolate malt in ice cream form. Rich chocolate and nostalgic malted milk flavor come together in a creamy homemade ice cream that tastes like a trip to the ice cream shop. No eggs are needed, so it is easy to mix up and churn whenever a chocolate malt craving hits.

Close up photo of a chocolate malt ice cream cone in a holder with two other chocolate malt ice cream cones partially visible on the sides. The main cone also has chocolate sprinkles.

Malt is such an interesting flavor. It is one of those flavors that is hard to describe, yet you know exactly what it is the second you taste it. There is something nostalgic about that sweet, slightly toasted flavor that brings to mind old fashioned malt shops and chocolate malt shakes. And, of course, malt and chocolate are a great pairing, which makes them especially good together in a creamy scoop of homemade ice cream.

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Ingredients

Ingredients needed to make chocolate malt ice cream: heavy whipping cream, whole milk, white sugar, malted milk powder, cocoa powder and salt.
  • Heavy whipping cream
  • Whole milk
  • White sugar
  • Malted milk powder
  • Cocoa powder
  • Salt

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step.

All ingredients for chocolate malt ice cream in a mixing bowl after they have been mixed in the mixer.

Step 1: Add all ingredients to a mixing bowl and mix on medium speed for 2 to 3 minutes, until all the sugar and malted milk powder have dissolved and there are no large chunks of cocoa powder. Make sure the freezer bowl has been in the freezer for at least 24 hours.

Overhead view of chocolate malt ice cream after it has churned in an electric ice cream maker for 25 minutes.

Step 2: Pour the mixture into a frozen freezer bowl and churn according to the manufacturer's instructions, usually about 20 to 25 minutes. Serve immediately for soft serve ice cream or transfer to a shallow freezer-safe container.

Side view of 4 homemade chocolate malt ice cream sugar cones in an ice cream holder. 1 sugar cone has a band of chocolate sprinkles at the opening and 2 have chocolate sprinkles on top

Substitutions and Variations

  • Gluten free - malted milk powder contains gluten as the malt is made from an extract of barley and wheat. As of 2026, I am not aware of any gluten free substitutes.
  • Heavy cream - if you are trying to reduce the fat, you can use half and half instead, but it will change the texture and be less creamy. 
  • Whole milk - if you are trying to reduce the fat, you can use 2% milk, but it will change the texture and be less creamy. 
  • Sugar - you can reduce or increase the sugar by ¼ cup, but sugar is needed to make a good ice cream. Besides the sweetness, it helps provide a creamier texture and lowers the freezing point of ice cream, making it softer and easier to scoop.
  • Malted milk powder - there really isn't a good substitute for malted milk powder as it's a unique ingredient. You can leave it out and still make a good chocolate ice cream.
  • Cocoa powder - you can leave cocoa powder out if you don't want a chocolate malt ice cream. If you would like just plain vanilla malt, you could add 1 tablespoon of vanilla bean paste.

Equipment

An electric ice cream maker is needed for this recipe. The recipe amounts are intended for a 2 quart capacity ice cream maker. A stand or hand mixer is helpful.

Side view photo of three scoops of chocolate malt ice cream in a waffle cone bowl with a chunk of the bowl broken off and stuck into the top scoop of ice cream. There's also a spoon sticking out of the bowl and an ice cream scoop in the background.

Storage

Store in an airtight container in the freezer for up to 4 weeks.

Next Level Tips

  • Don't forget to freeze the freezer bowl for at least 24 hours. My freezer bowl has a permanent home in my freezer so that I'm always ready to make homemade ice cream!
  • My current ice cream maker is the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker. You can use another brand, but I am happy with this machine. 
  • The ingredient amounts are intended for a 2 quart capacity ice cream maker. If you want to make a half batch or your ice cream maker is smaller, you can cut the recipe in half by using 1 ½ cups heavy whipping cream, ¾ cup whole milk, ¼ cup plus 2 tablespoons white sugar, ¼ cup malted milk powder, 1 ½ tablespoons of cocoa powder and a pinch of salt.
  • For toppings, you could add sprinkles, chocolate sauce or even homemade caramel sauce. Truly, I put caramel sauce on everything! You could top with homemade caramel sauce and toasted coconut for a Samoas inspired cone. See my samoas cupcakes recipe for instructions on how to toast coconut.
  • If you need a plain vanilla ice cream, try my no egg vanilla bean ice cream recipe!

HOW TO COAT THE CONE IN SPRINKLES

Sprinkle-coated cones are easy to make with just melting chocolate wafers (or even chocolate chips) and sprinkles. Melt the wafers according to the package instructions, which usually means microwaving them in 15 to 30 second increments for a total of 60 to 90 seconds, stirring between each round. Use a knife to spread a thin layer around the edge. (Use a thin layer of chocolate so it does not drip down the cone.) Immediately shake the sprinkles over the chocolate. Place the cone upside down and allow the chocolate to harden for about 15 minutes.

FAQ

Do I need to use eggs in homemade ice cream?

No, eggs are not a necessary ingredient for ice cream. Eggs do add fat and act as emulsifiers, but they are not required for a good ice cream. In fact, I actually prefer egg-free ice cream. It's also a lot easier to make, since you don't have to make a custard base.

Can I eat it right away?

Yes! You can eat it as soon as it's done churning. It will have a soft serve consistency. The ice cream will firm up more in the freezer, so allow it time to freeze if you prefer a firmer texture. Freezing for 5 to 6 hours will result in a firmer consistency, while freezing overnight will result in the firmest consistency.

What if my ice cream is hard to scoop?

Your ice cream may be more firm depending on the temperature of your freezer and how long it's been in there. If your ice cream is difficult to scoop, allow it to sit on the counter for a few minutes before scooping. You can also run your ice cream scoop under hot water to make scooping easier.

What is malted milk powder?

Malted milk powder is typically made with extract of barley and wheat along with milk, salt and baking soda. It has a nutty, earthy, umami flavor with hints of butterscotch that's a bit hard to describe. But it is quite distinct, which is what makes it so nostalgic for so many people. Here's an article from Serious Eats if you want to read more about what is malted milk powder.

Side view photo of three scoops of chocolate malt ice cream in a waffle cone bowl with a chunk of the bowl broken off and stuck into the top scoop of ice cream. There's also a spoon sticking out of the bowl and an ice cream scoop in the background.

Pairing

These are my favorite dishes to serve with chocolate malt ice cream:

Side view of 4 homemade chocolate malt ice cream sugar cones in an ice cream holder. 1 sugar cone has a band of chocolate sprinkles at the opening and 2 have chocolate sprinkles on top

Chocolate Malt Ice Cream

Tracy @ Next Level Baker
Chocolate malt ice cream brings classic malted milk flavor to a creamy chocolate ice cream. The malted milk powder adds a sweet, toasty, umami flavor that makes every bite even more delicious.
Print Recipe Pin Recipe
Prep Time 5 minutes
Churn Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 Ice cream maker
  • 1 Hand or stand mixer

Ingredients
  

  • 3 cups heavy whipping cream
  • 1 ½ cups whole milk
  • ¾ cup white sugar
  • ½ cup malted milk powder
  • 3 tablespoons cocoa powder
  • pinch of salt

Instructions
 

  • Make sure to freeze the freezer bowl of the ice cream maker for a minimum of 24 hours.
  • Add all the ingredients to a mixing bowl and mix on medium speed for 2 minutes or until the sugar and malted milk powder have dissolved and no large chunks of cocoa powder remain.
  • Pour the mixture into the freezer bowl of the ice cream maker and churn according to the manufacturer's instructions, about 20 to 25 minutes.
  • Serve immediately for soft serve ice cream, or transfer to a freezer safe container and freeze for at least 2 hours. Freezing for 5 to 6 hours will result in an even firmer consistency, while freezing overnight will result in the firmest consistency.
  • Enjoy!

Notes

The recipe ingredient amounts are intended for a 2 quart capacity ice cream maker. For a smaller capacity ice cream maker or a half batch, you can use the following amounts:
  • 1 ½ cups heavy whipping cream
  • ¾ cup whole milk
  • ¼ cup plus 2 tablespoons white sugar
  • ¼ cup malted milk powder
  • 1 ½ tablespoons cocoa powder
  • pinch of salt

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Keyword Chocolate Malt Ice Cream
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Chocolate malt ice cream upside down melting on a small dessert plate

No Egg Vanilla Bean ice cream

by Leave a Comment

Homemade egg-free vanilla bean ice cream is creamy, rich and dotted with little flecks of vanilla bean paste in every scoop. Made with just 5 ingredients, this easy ice cream comes together in an ice cream maker without eggs or complicated steps. Serve it with your favorite desserts or grab a spoon and enjoy a scoop straight from the container.

Side view of one whole and 2 partial homemade vanilla bean ice cream cones in sugar cones in an ice cream holder

When I was little, making homemade ice cream meant using a hand crank and buying rock salt, so it was something we only did once in a while. Today, an electric ice cream maker makes the process so much easier, especially since I prefer egg-free vanilla bean ice cream. I keep my freezer bowl in the freezer at all times, which means I can make a batch whenever the craving strikes. Homemade ice cream also lets you keep the ingredient list simple, skipping all the extra additives found in many commercial brands.

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Ingredients

Ingredients needed to make vanilla bean ice cream: heavy whipping cream, whole milk, white sugar, vanilla bean paste and salt.
  • Heavy whipping cream
  • Whole milk
  • White sugar
  • Vanilla bean paste
  • Salt

See recipe card for quantities.

Instructions

All ingredients for vanilla bean ice cream in a mixing bowl after they have been mixed in the mixer.

Step 1: Add all ingredients to a mixing bowl and mix on medium speed for 1 to 2 minutes, until all the sugar has dissolved. Make sure the freezer bowl has been in the freezer for at least 24 hours.

Step 2: Pour the mixture into a frozen freezer bowl and churn according to the manufacturer's instructions, usually about 20 to 25 minutes. Serve immediately for soft serve ice cream or transfer to a shallow freezer-safe container.

Side view of a homemade vanilla bean ice cream cone upside down and stuck onto a small dessert plate

Substitutions and Variations

  • Gluten free - this ice cream is naturally gluten free, so no substitutions are needed.
  • Heavy cream - if you are trying to reduce the fat, you can use half and half instead, but it will change the texture and be less creamy.
  • Whole milk - if you are trying to reduce the fat, you can use 2% milk, but it will change the texture and be less creamy.
  • Sugar - you can reduce or increase the sugar by ¼ cup, but sugar is needed to make a good ice cream. Besides the sweetness, it helps provide a creamier texture and lowers the freezing point of ice cream making it softer and easier to scoop.
  • Vanilla bean paste - you can substitute 2 vanilla beans instead. Slice the beans open lengthwise and scoop out the seeds with a spoon.

Equipment

An electric ice cream maker is needed for this recipe. The recipe amounts are intended for a 2 quart capacity ice cream maker. A stand or hand mixer is helpful.

Storage

Store in an airtight container in the freezer for up to 4 weeks.

Side view of 4 homemade vanilla bean ice cream in sugar cones in an ice cream holder. 3 sugar cones have a band of multicolored sprinkles at the opening and 1 has chocolate sprinkles

How to coat the cone in sprinkles

Sprinkle-coated cones are easy to make with just melting chocolate wafers (or even chocolate chips) and sprinkles. Melt the wafers according to the package instructions, which usually means microwaving them in 15-30 second increments for a total of 60 to 90 seconds, stirring between each round. Use a knife to spread a thin layer around the edge. (Use a thin layer of chocolate so it does not drip down the cone.) Immediately shake the sprinkles over the chocolate. Place the cone upside down and allow the chocolate to harden for about 15 minutes.

Next Level Tips

  • The ingredient amounts are intended for a 2 quart capacity ice cream maker. If you want to make a half batch or your ice cream maker is smaller, you can cut the recipe in half by using 1 ½ cups heavy whipping cream, ¾ cup whole milk, ¼ cup plus 2 tablespoons white sugar, 2 ¼ teaspoons of vanilla bean paste and a pinch of salt.
  • My current ice cream maker is the Cuisinart 2 Quart Frozen Yogurt-Sorbet & Ice Cream Maker. You can use another brand, but I am happy with this machine.
  • My favorite topping for vanilla bean ice cream is homemade caramel sauce. It's simply divine. I always have some homemade salted caramel sauce on hand just in case I want to make a Salted Caramel Pecan Cheesecake or some homemade ice cream. Just heat the caramel sauce in the microwave for 15-20 seconds until it's a pourable consistency. It really is that quick.
  • Don't forget to freeze the freezer bowl for at least 24 hours. My freezer bowl has a permanent home in my freezer so that I'm always ready to make homemade ice cream!
Three scoops of homemade vanilla bean ice cream drizzled with homemade salted caramel sauce in a waffle cone bowl with a spoon sticking out

FAQ

Do I need to use eggs in homemade ice cream?

No, eggs are not a necessary ingredient for ice cream. Eggs do add fat and act as emulsifiers, but they are not required for a good ice cream. In fact, I actually prefer egg-free ice cream. It's also a lot easier to make, since you don't have to make a custard base.

Can I eat it right away?

Yes! You can eat it as soon as it's done churning. It will have a soft serve consistency. The ice cream will firm up more in the freezer, so allow it time to freeze if you prefer a firmer texture. Freezing for 5 to 6 hours will result in a firmer consistency, while freezing overnight will result in the firmest consistency.

What if my ice cream is hard to scoop?

Your ice cream may be more firm depending on the temperature of your freezer and how long it's been in there. If your ice cream is difficult to scoop, allow it to sit on the counter for a few minutes before scooping. You can also run your ice cream scoop under hot water to make scooping easier.

Do I have to add salt?

No, salt is not a necessary ingredient. However, salt balances the sweetness and also enhances the vanilla bean flavor. Even a pinch works but you can skip it if you can't have salt.

Pairing

These are my favorite dishes to serve with vanilla bean ice cream:

Side view of 4 homemade vanilla bean ice cream in sugar cones in an ice cream holder. 3 sugar cones have a band of multicolored sprinkles at the opening and 1 has chocolate sprinkles

No Egg Vanilla Bean Ice Cream

Tracy @ Next Level Baker
Homemade vanilla bean ice cream is creamy, rich and dotted with vanilla bean flecks in every scoop. It's an easy egg-free recipe made with just 5 simple ingredients.
Print Recipe Pin Recipe
Prep Time 5 minutes
Churn Time 25 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 8

Equipment

  • 1 Ice cream maker
  • 1 Hand or stand mixer

Ingredients
  

  • 3 cups heavy whipping cream
  • 1 ½ cups whole milk
  • ¾ cup white sugar
  • 1 ½ tablespoons vanilla bean paste
  • pinch of salt

Instructions
 

  • Make sure to freeze the freezer bowl of the ice cream maker for a minimum of 24 hours.
  • Add all the ingredients to a mixing bowl and mix on medium speed for 1 to 2 minutes until the sugar has dissolved.
  • Pour the mixture into the freezer bowl of the ice cream maker and churn according to the manufacturer's instructions, about 20 to 25 minutes.
  • Serve immediately for soft serve ice cream, or transfer to a freezer safe container and freeze for at least 2 hours. Freezing for 5 to 6 hours will result in a firmer consistency, while freezing overnight will result in the firmest consistency.
  • Enjoy!

Notes

The recipe ingredient amounts are intended for a 2 quart capacity ice cream maker. For a smaller capacity ice cream maker or a half batch, you can use the following amounts:
  • 1 ½ cups heavy whipping cream
  • ¾ cup whole milk
  • ¼ cup plus 2 tablespoons white sugar
  • 2 ¼ teaspoons vanilla bean paste 
  • pinch of salt

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Close up view of 3 scoops of homemade vanilla bean ice cream drizzled with homemade salted caramel sauce in a waffle cone bowl with a spoon sticking out

Pumpkin Date bread

by Leave a Comment

Pumpkin date bread is a fun twist on classic pumpkin bread, with sweet dates tucked into every slice. The pumpkin keeps the bread soft and moist while the dates add little bursts of natural sweetness. It is an easy bread to make when you have a can of pumpkin in the pantry and want something a little different from your usual pumpkin bread.

Overhead photo of the right half of pumpkin date bread made in a bundt pan with one slice cut out and flipped on its side so that you can see the inside of the bread

Pumpkin date bread is one of my favorite recipes from my grandma. I truly love recipes that have a history behind them and that are also delicious, and this one checks both boxes for me. I've spent a lot of time updating and tweaking old recipes over the years, but this is one that needs no tweaking. It is exactly the kind of recipe I love to keep just as it was when grandma used to make it.

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Ingredients

Overhead photo of ingredients need to make pumpkin date bread: flour, baking soda, salt, cinnamon, cloves, allspice, white sugar, neutral oil, eggs, canned pumpkin, water and dates.
  • Flour
  • Baking soda
  • Salt
  • Cinnamon
  • Allspice
  • Ground cloves
  • White sugar
  • Neutral oil
  • Eggs
  • Canned pumpkin
  • Water
  • Dates

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step.

Close up photo of chopped up dates

Step 1: Chop the dates into small pieces and set aside. Combine the flour, baking soda, salt, cinnamon, allspice and cloves in a small bowl and set aside.

Mixing bowl filled with pumpkin puree and water on top of sugar, oil and eggs

Step 2: Beat the eggs and then add the sugar and oil to the mixing bowl and mix on medium speed until fully blended. Add the pumpkin and water and mix until combined.

Flour mixture of flour, baking soda, salt, cinnamon, allspice and cloves

Step 3: Add the flour mixture to the mixing bowl and mix on medium speed just until combined.

Chopped dates being folded into the batter

Step 4: Fold in chopped dates and stir until they are even distributed.

Overhead photo of unbaked pumpkin date bread in a bundt pan

Step 5: pray a Bundt pan with cooking spray. Pour the batter into the pan and spread it evenly. Bake at 350 degrees for 60 to 65 minutes, or until a toothpick inserted into the center comes out clean.

Overhead view of a whole pumpkin date bread made in a bundt pan with powdered sugar sprinkled on top. One slice has been cut and laid on its side so that the inside of the bread is visible.

Substitutions and Variations

  • Gluten free - to make this recipe gluten free, use a one-for-one gluten free flour such as Bob's Red Mill Gluten Free 1-to-1 Baking Flour or King Arthur's Gluten Free Measure for Measure Flour.
  • Vegan - to make this recipe vegan, you will need to use an egg replacer such as Bob's Red Mill Egg Replacer or make flax eggs. To make 2 flax eggs, add 2 tablespoons of flax meal and 6 tablespoons of water to a small bowl. Mix well and let sit for 10 minutes.
  • Spices - instead of cinnamon, allspice and cloves, you could substitute 1 and ¼ teaspoons of pumpkin pie spice.
  • Dates - if you don't want to add dates, you can leave them out or you could also add 1 cup of chocolate chips instead.
  • Nuts - if you want to add nuts, you can add up to ½ cup of finely chopped nuts. Pecans or walnuts are always great choices.

Equipment

A stand mixer or hand mixer is helpful for this recipe.

Storage

Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.

Overhead close up photo of a slice of pumpkin date bread made in a bundt pan that's been sliced and turned over on it's side on a cake platter so that you can see the inside of the bread. Pumpkin date bread that's been sprinkled with powdered sugar and has not been cut is partially visible

Next Level Tips

  • If you love pumpkin bread, check out my other pumpkin bread with pumpkin seed streusel topping. Or my other pumpkin recipes like pumpkin breakfast cookies, gluten free pumpkin cake or pumpkin pecan cheesecake.
  • Make sure to use enough cooking spray on the Bundt pan so that the bread doesn't stick and don't forget the inner ring.
  • To remove the pumpkin date bread from the Bundt pan, place a cake plate, serving plate or cake board over the Bundt pan and then flip them over. Carefully lift the Bundt pan. If the bread sticks, tap the Bundt pan to release it. If that doesn't work, flip the Bundt pan back over. Gently run a knife along the inner ring or any spots on the outer ring that you may have missed with the cooking spray.
  • Sprinkling powdered sugar on top adds a nice visual contrast without adding much sugar. If using the powdered sugar, sprinkle on when the bread is fully cooled or just before serving. If you sprinkle powdered sugar on warm bread, it will just melt into the bread.

FAQ

What kind of dates should I use?

You can use any dates you wish. I find that Medjool dates are the easiest to find and work perfectly.

Can I use fresh pumpkin?

Yes. However, fresh pumpkin would need to be cooked, pureed and drained first. I find it easiest just to use canned pumpkin unless you have extra fresh pumpkin.

How do I chop the dates?

Cut the dates in half lengthwise and remove the pit and stem if applicable. Then slice the date widthwise. You can cut dates like anything else. The only tricky part of cutting dates is that they're sticky. That's ok. Just separate them a bit before you add them to the batter. Then fold the dates in and stir until they separate even further.

Overhead photo of a partial bundt of pumpkin date bread on a cake platter. One slice is lying on its side so that you can see the inside of the bread and four other upright slices are also visible in the photo.

Looking for other recipes like this? Try these:

Overhead view of a whole pumpkin date bread made in a bundt pan with powdered sugar sprinkled on top. One slice has been cut and laid on its side so that the inside of the bread is visible.

Pumpkin Date bread

Tracy @ Next Level Baker
Pumpkin date bread is a soft, moist twist on classic pumpkin bread, with sweet dates tucked into every slice. It is an easy quick bread to make when you want something a little different.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 ⅔ cups flour
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ¼ teaspoon ground cloves
  • 1 ¾ cups sugar
  • ½ cup neutral oil
  • ½ cup water
  • 2 eggs beaten
  • 1 cup canned pumpkin puree
  • 1 cup dates chopped
  • powdered sugar for dusting optional

Instructions
 

  • Preheat the oven to 350℉. Spray a Bundt pan with cooking spray and set aside.
  • Add the flour, baking soda, salt, cinnamon, allspice and ground cloves to a small bowl. Mix well and set aside. Chop the dates into small pieces and set aside.
  • In the mixing bowl, beat the eggs and then add the white sugar and oil. Mix on medium until combined and fluffy.
  • Add the pumpkin puree and water and mix on medium until combined.
  • Add the flour mixture and mix on medium until combined.
  • Fold in the chopped dates and stir until the dates are evenly distributed.
  • Pour the batter into the Bundt pan and spread it evenly
  • Bake for 60 to 65 minutes or until a toothpick inserted into the center comes out clean.
  • Allow to cool for at least 30 minutes before turning out onto on a serving plate.
  • Optional: sprinkle with powdered sugar when the bread is cool or just before serving.
  • Enjoy!

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Side view of a loaf of pumpkin date bread made in a Bundt pan

Prosciutto Wrapped Melon

by Leave a Comment

Prosciutto wrapped melon may sound like an unusual pairing, but the combination of sweet melon and salty prosciutto really works. And it takes only a few minutes to put together, making it a great choice when you need an appetizer without much prep. Serve it as an easy appetizer for a party, brunch or any time you want something fresh and fun to snack on.

Overhead view of prosciutto wrapped melon slices on a white platter, half of them have a balsamic drizzle and a toothpick sticking out of the top

Prosciutto e melone is a classic Italian combination that I first learned about on a trip to Italy. It's one of those simple pairings that really shows how well just a few good ingredients can work together. Sweet, juicy melon and salty prosciutto is such a tasty, perfectly balanced combination. So I've been using that same combination at home ever since as an easy appetizer that can be assembled in just a few minutes. These prosciutto wrapped melon bites are also great for entertaining too. And adding a little balsamic glaze gives them an extra pop of flavor and color.

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Ingredients

Ingredients needed to make prosciutto wrapped melon: cantaloupe, prosciutto and optional balsamic glaze
  • Cantaloupe
  • Prosciutto
  • Balsamic glaze (optional)

See recipe card for quantities.

Instructions

Step 1 in making prosciutto wrapped melon: cut the prosciutto in half lengthwise

Step 1: Cut the prosciutto into halves or thirds and set aside.

Step 2 in making prosciutto wrapped melon: cut the cantaloupe into slices and then smaller pieces about 2 inches in length

Step 2: Cut the cantaloupe in half and scoop out the seeds. Then cut one half into slices and remove the rind. Cut the slices into smaller pieces about 2 inches pieces. Pat dry.

Step 3 in making prosciutto wrapped melon: wrap the prosciutto around the melon and press firmly to secure the prosciutto. Drizzle some or all with optional balsamic glaze. Add an optional toothpick to the ones with balsamic glaze for easier handling.

Step 3: Wrap a piece of prosciutto around each piece of melon, starting underneath. Press the end of the prosciutto firmly against the wrapped prosciutto to secure it. Drizzle with balsamic glaze, if desired. If using balsamic glaze, insert a toothpick into each piece for easier serving. Serve immediately or refrigerate until ready to serve.

Substitutions and Variations

  • Gluten free - prosciutto wrapped melon is naturally gluten free, so no substitutions are needed.
  • Vegan - to make this recipe vegan, you would need to use a vegan prosciutto substitute.
  • Cantaloupe - you can substitute golden melon, honeydew melon or another firm melon. Watermelon is a little too watery for this recipe.
  • Prosciutto - you can substitute Serrano ham or another thinly sliced, cured ham.
  • Balsamic glaze - balsamic glaze is optional for this recipe, so you could leave it out. You could also drizzle a little honey or serve honey on the side for a little added sweetness.
Overhead close up view of prosciutto wrapped cantaloupe slices on a white platter with basil garnish in the corner, half of them have a balsamic drizzle

Equipment

No special equipment is needed for this recipe.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 24 hours. But the melon will start to soften and release moisture, so it's best to eat prosciutto wrapped melon the same day.

Overhead view of three pieces of prosciutto wrapped melon small plate drizzled with balsamic glaze on a small plate with basil and and a toothpick holder on the side

Next Level Tips

  • Pick a firm, sweet smelling melon! And don't forget to pat the slices dry to remove any extra moisture.
  • Prosciutto and melon is a very popular Italian appetizer. But, really, it's great any time of year that you can buy fresh melon. Serve it alongside baked prosciutto wrapped dates or as an upgrade to a Trader Joe's charcuterie board.
  • If you're using balsamic glaze, also use toothpicks. The toothpicks aren't necessary to get the prosciutto to stick, but they are helpful as the balsamic glaze is naturally sticky.

FAQ

Can I make these ahead of time?

Yes, but I recommend making them no more than a few hours ahead of time. Wrap the melon pieces and then place them in the refrigerator. If you are using a balsamic glaze drizzle, then wait to drizzle until just before serving.

Can I do melon balls or chunks?

Yes, you can use any shape you want. Melon balls are typically small, so you'll want to cut your prosciutto accordingly. Square melon chunks also work really well. The cantaloupe does not have to be cut into slices.

Overhead view of three pieces of prosciutto wrapped melon small plate drizzled and a piece of basil on a small plate with another plate of prosciutto wrapped melon that's drizzled with balsamic glaze in the background

Looking for other recipes like this? Try these:

Overhead view of prosciutto wrapped melon slices on a white platter with basil garnish in the corner, half of them have a balsamic drizzle

Prosciutto Wrapped Melon

Tracy @ Next Level Baker
Prosciutto wrapped melon pairs sweet, juicy melon with salty prosciutto for an easy appetizer. It's perfect for summer parties, brunch or casual get togethers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine American, Italian
Servings 8

Ingredients
  

  • ½ cantaloupe sliced
  • 4 ounces prosciutto
  • balsamic glaze for drizzling

Instructions
 

  • Cut the prosciutto lengthwise into halves or thirds, depending on the size of the slices. Set aside.
  • Cut the cantaloupe in half and scoop out the seeds. Cut one half into slices, then remove the rind. Cut the melon slices into approximately 2 inch pieces and pat dry with paper towels. (If the melon is small, repeat with other half of the melon if needed.)
  • Wrap a piece of prosciutto around each piece of melon, starting underneath. Press the end of the prosciutto firmly against the wrapped prosciutto to secure it.
  • Drizzle with balsamic glaze, if desired. If using balsamic glaze, insert a toothpick into each piece for easier serving. Serve immediately or refrigerate until ready to serve. Enjoy!

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Keyword Prosciutto Wrapped Dates
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Overhead view of three pieces of prosciutto wrapped melon small plate drizzled with balsamic glaze on a small plate with a platter of prosciutto wrapped melon with basil in the background

Vegetable Pesto Pasta

by 1 Comment

Vegetable pesto pasta is one of those dinners that comes together quickly while still looking bright and colorful on the table. Tender pasta is tossed with pesto, sweet red bell pepper, asparagus and mushrooms for a fresh meal that's perfect for spring and summer. It's an easy way to use seasonal vegetables and makes a great weeknight dinner or simple side dish.

Overhead angled view of a plate of vegetable pesto pasta made with asparagus, red bell peppers and mushrooms and garnished with extra parmesan cheese

One of my favorite things about vegetable pesto pasta is how easy it is to change with the seasons. In the spring, I love picking up fresh asparagus at the farmers market, while summer is the perfect time to toss in zucchini or whatever vegetables come out of the garden. And I love using my homemade basil pesto for the freshest flavor, though using your favorite store bought pesto still makes a great meal.

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Ingredients

Ingredients needed to make vegetable pasta pesto: pasta, asparagus, red bell pepper, mushrooms, pesto, heavy whipping cream and parmesan cheese
  • Pasta of choice
  • Basil pesto, homemade or store bought
  • Heavy whipping cream
  • Grated parmesan cheese
  • Red bell pepper
  • Asparagus
  • Mushrooms

See recipe card for quantities.

Instructions

Overhead photo of cut red bell peppers, asparagus and mushrooms with a bowl of basil pesto and heavy shipping cream mixed together

Step 1: Start a large pot of water for the pasta. While the water heats, prepare the vegetables, grate the parmesan cheese (if needed) and whisk together the basil pesto and heavy whipping cream.

Overhead photo of stir fried red bell peppers, asparagus and mushrooms in a skillet

Step 2: Cook the pasta according to the package directions. Add the red bell pepper to the hot skillet and cook for 2 minutes, stirring occasionally. Add the asparagus and cook for 2 more minutes. Stir in the mushrooms and cook until all of the vegetables are crisp tender.

Overhead photo of cooked pasta in a pasta pot with a basil pesto and heavy cream mixture and parmesan cheese that needs to be stirred all together

Step 3: Drain the cooked pasta and place it back in the pasta pot. Add the pesto mixture and the parmesan cheese and stir until the pasta is evenly coated.

Overhead photo of cooked vegetables on top of pasta with pesto mixed in that just needs the vegetables folded in

Step 4: Fold in the cooked vegetables and stir until well combined.

Overhead close up view of a partial white plate of vegetable pesto pasta made with asparagus, red bell peppers and mushrooms and garnished with extra parmesan cheese with a fork sticking out of the right side

Substitutions and Variations

  • Gluten free - to make this recipe gluten free, use your favorite gluten free pasta.
  • Vegan - to make this recipe vegan, use vegan heavy cream, vegan pesto and vegan parmesan style cheese.
  • Asparagus - I love this recipe with asparagus, but zucchini or green beans would make good substitutions as well.
  • Red bell pepper - you can substitute another color of bell pepper or another vegetable for the red bell pepper. Halved cherry tomatoes would also be a good substitute, but add them at the end of cooking the veggies and just cook until heated through.
  • Parmesan cheese - I recommend Gran Padano as a good substitute for parmesan cheese.

Equipment

A pasta pot and a skillet are needed for this recipe.

Overhead view of a white plate of vegetable pesto pasta garnished with extra parmesan cheese with a fork sticking out of the right side with another basil scattered on the table and another plate of vegetable pesto pasta partially visible in the background

Storage

Store in an airtight container in the refrigerator for up to 2 to 3 days.

Next Level Tips

  • Love pasta with pesto? Also try my pesto pasta with sun dried tomatoes. And if you have fresh basil on hand, try making your own homemade basil pesto.
  • I highly recommend using real Parmigiana Reggiano cheese from Italy. If you're not sure what the difference is between parmesan cheese and Parmigiana Reggiano cheese, I talk more about the differences in my portobello mushroom parmesan post. You could even add a portobello mushroom parmesan to the top or side of your veggie pesto pasta.
  • Many pasta pesto recipes use oven roasted vegetables, but sometimes it's just too hot to turn the oven on in the summer. Stir frying the vegetables is quick and easy and can be done in the same amount of time it takes to cook the pasta!

FAQ

What type of pasta should I use?

I used cavatappi pasta in the photos, but I also often use farfalle or penne. You can really use any pasta, but I like to use longer, bite-size pasta. Using a size that is similar to the chopped veggies makes it easier to get pasta and veggies in every bite.

What proteins could I add?

There are lots of different proteins you could add. Anything from leftover grilled chicken, pan fried shrimp, bacon, white beans or chickpeas works well with the pesto and vegetables.

Overhead angled view of a plate of vegetable pesto pasta made with asparagus, red bell peppers and mushrooms and garnished with extra parmesan cheese and basil on top of another white plate

Looking for other recipes like this? Try these:

Overhead close up view of a white pasta plate of vegetable pesto pasta made with asparagus, red bell peppers and mushrooms and garnished with extra parmesan cheese with a fork sticking out of the right side

Vegetable Pesto Pasta

Tracy @ Next Level Baker
Vegetable pesto pasta combines tender pasta, pesto, asparagus, mushrooms and red bell pepper for a quick spring or summer meal. It's easy enough for busy weeknights but colorful enough to serve to guests.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course, Side Dish
Cuisine American, Italian
Servings 4

Equipment

  • 1 pasta pot
  • 1 large skillet

Ingredients
  

  • 6 ounces pasta
  • 1 tablespoon olive oil
  • 1 red bell pepper large dice
  • 12 ounces trimmed asparagus 2 inch pieces
  • 8 ounces baby bella or white mushrooms thickly sliced
  • ½ cup basil pesto homemade or store bought
  • ½ cup heavy whipping cream
  • ¼ cup parmesan cheese grated

Instructions
 

  • Bring a large pot of salted water to a boil.
  • While the water heats, prepare the vegetables and grate the parmesan cheese if needed. In a small bowl, stir together the basil pesto and heavy cream. Set aside.
  • Cook the pasta according to the package directions.
  • While the pasta is cooking, heat 1 tablespoon of oil in a large skillet over medium high heat.
  • Add the red bell pepper to the hot skillet and cook for 2 minutes, stirring occasionally. Add the asparagus and cook for 2 more minutes. Stir in the mushrooms and cook until all of the vegetables are crisp tender.
  • Drain the pasta and return it to the pot. Add the pesto mixture and Parmesan cheese, stirring until the pasta is evenly coated. Fold in the cooked vegetables and stir until well combined. Garnish with additional parmesan cheese if so desired. Serve and enjoy!

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Overhead angled view of a plate of vegetable pesto pasta garnished with extra parmesan cheese

Pumpkin Breakfast Cookies

by Leave a Comment

The first cool mornings of pumpkin season always remind me to bake a batch of pumpkin breakfast cookies made with oatmeal. Pumpkin breakfast cookies are soft, chewy and made with real pumpkin, hearty oats and warm spices that make them perfect for pumpkin lovers any time of the year. They are also easy to make ahead and freeze well, so they are ready whenever you need a quick breakfast or snack.

Overhead view of a stacked pile of pumpkin breakfast cookies

While pumpkin gets most of the attention in the fall (as it should!), I like baking with it all year long. Canned pumpkin is easy to keep in the pantry, and it adds moisture, color and just the right amount of warm, fall flavor to baked goods. That's exactly why these pumpkin breakfast cookies stay in my breakfast recipe rotation no matter the season.

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Ingredients

Ingredients needed for pumpkin breakfast cookies: pumpkin puree, pumpkin pie spice, baking powder, salt, almond butter, maple syrup, oatmeal, dried cherries and green pumpkin seeds
  • Canned pumpkin
  • Pumpkin pie spice, homemade or store bought
  • Baking powder
  • Salt
  • Almond butter
  • Maple syrup
  • Old fashioned oats
  • Dried cherries
  • Chopped dark chocolate 
  • Green pumpkin seeds or pepitas

See recipe card for quantities.

Overhead view of a stacked pile of pumpkin breakfast cookies

Substitutions and Variations

  • Gluten free - this recipe is naturally gluten free, so no substitutions are needed.
  • Vegan - to make this recipe vegan, use vegan chocolate.
  • Pumpkin pie spice - if you don't have pumpkin pie spice on hand, you could make your own. But if you want a super quick substitution, you could also just use cinnamon.
  • Dried cherries - I love using dried cherries as they are tart like cranberries but tend to have a lot less added sugar. But if you prefer dried cranberries or have them on hand, they are a good substitution. You can also substitute a different dried fruit.
  • Maple syrup - you can substitute another liquid sweetener like honey or agave syrup in place of the maple syrup.
  • Almond butter - you can substitute peanut butter or another favorite nut or seed butter.
  • Chocolate chunks -  I love the flavor of dark chopped chocolate but you can substitute semi-sweet or other chips if you like those better. Chocolate chips are the easier route as there is no chopping, and you may already have those on hand.
Overhead angled view of two pumpkin breakfast cookies on a white plate, one with a bite taken out, sitting in front of a platter with more cookies in the background

Equipment

No special equipment is needed to make these pumpkin breakfast cookies with oatmeal.

Storage

Store in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator. You can also freeze these breakfast cookies. Allow frozen cookies to sit at room temperature for 30 minutes before eating.

Next Level Tips

Side view of 5 vertically stacked pumpkin breakfast cookies with a piece of parchment paper in between each cookie

FAQ

What makes breakfast cookies different from regular cookies?

Breakfast cookies are usually made with more wholesome, filling ingredients than traditional cookies. Yes, breakfast cookies can replace regular cookies, but they are also considered healthy snacks. Regular cookies are often designed as a sweet dessert, whereas breakfast cookies typically include oats, seeds, nut butter and dried fruit. Breakfast cookies are also lower in sugar and are intended to be a convenient but healthy grab and go breakfast or snack.

Can I use fresh pumpkin?

Yes, but making fresh pumpkin puree is a process. Alton Brown from The Food Network has a good recipe for how to make pumpkin puree. It adds a straining step that is important but not listed on many pumpkin puree recipes. We're looking for fresh pumpkin puree that is the same consistency as canned pumpkin.

Can I leave out the chocolate, seeds or dried fruit?

Yes, you can leave out the chocolate, seeds or dried fruit. Just add an equivalent amount of the chocolate, seeds or dried fruit that you are using. You can also add in nuts instead.

Overhead view of 5 pumpkin breakfast cookies on a white plate

Looking for other recipes like this? Try these:

Overhead view of a stacked pile of pumpkin breakfast cookies

Pumpkin Breakfast Cookies

Tracy @ Next Level Baker
Pumpkin breakfast cookies are soft, chewy cookies made with real pumpkin, oats and warm spices. They're perfect for make ahead breakfasts, snacks and lunchboxes all year long.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Course Breakfast, Snack
Cuisine American
Servings 15

Ingredients
  

  • 1 cup canned pumpkin
  • ½ teaspoon baking powder
  • ½ teaspoon pumpkin pie spice homemade or store bought
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 1 cup almond butter
  • 1 ½ cups old fashioned oats
  • ½ cup dried cherries
  • ½ cup green pumpkin seeds or pepitas
  • ½ cup chopped dark chocolate (or chips)

Instructions
 

  • Preheat oven to 350 ℉. Line a baking sheet with parchment paper or a silicone mat.
  • In a medium mixing bowl, mix together the canned pumpkin, baking powder, pumpkin pie spice and salt.
  • Add the maple syrup and almond butter and stir until well combined.
  • Add the oats, green pumpkin seeds, dried cherries and dark chocolate chunks. Mix just until evenly distributed throughout the dough.
  • Scoop the dough into ¼ cup portions onto the prepared baking sheet. Gently flatten each mound with the bottom of a measuring cup or spoon. Bake for 14 to 15 minutes, or until the cookies are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Makes 15 to 16 cookies. Enjoy!

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Overhead view of 6 pumpkin breakfast cookies on a white plate

Bread Dipping Oil

by Leave a Comment

Nothing beats a loaf of fresh crusty bread, especially when it's served with bread dipping oil. Made with olive oil, dried minced garlic and balsamic vinegar, it comes together in just minutes with staple pantry ingredients. Serve it before dinner, with pasta or on a charcuterie board for an easy appetizer everyone will love.

Overhead angled view of a small white plate filled with bread dipping oil made with dried minced garlic, olive oil and balsamic vinegar surrounded by cubes of bread

I love good bread. Like truly, truly love it. If I could only eat five foods for the rest of my life, bread would absolutely make the list. So I have plenty of different ways to eat and serve it. My bread dipping seasoning is another favorite that tastes amazing with plain crusty bread. And while this bread dipping oil is great with plain bread, it also pairs beautifully with flavored loaves like rosemary, asiago or tomato parmesan because it complements their flavors and doesn't cover them up.

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Ingredients

Overhead view of a plate of dipping oil next to three small bowls that contain the ingredients needed to make it: dried minced garlic, olive oil and balsamic vinegar
  • Dried minced garlic
  • Olive oil
  • Balsamic vinegar

See recipe card for quantities.

Close up overhead view of bread dipping oil on a small white plate with a cube of bread in the oil and more cubes of bread to the side of the plate

Substitutions and Variations

  • Gluten free - the dipping oil is naturally gluten free. Use gluten free bread to dip as well.
  • Vegan - this bread dipping oil is naturally vegan, so no substitutions are needed.
  • Dried minced garlic - you can substitute 1-2 cloves of fresh minced garlic for the dried garlic. It will just have a stronger and sharper garlic flavor.
  • Olive oil - you can substitute any cooking oil of your choosing, but I would suggest avocado oil if you don't want to use olive oil.
  • Balsamic vinegar - I highly recommend balsamic vinegar or even a balsamic glaze, but you could substitute red wine vinegar with a light dusting of sugar for the balsamic vinegar.

Equipment

No special equipment is needed to make this recipe.

Overhead view of a small white plate filled with bread dipping oil made with dried minced garlic, olive oil and balsamic vinegar surrounded by cubes of bread

Storage

Store in an airtight container in the refrigerator for up to 7 days. Just let it sit at room temperature for 20 to 30 minutes before serving.

Next Level Tips

  • Flavored balsamic vinegars are super fun and tasty too! Don't be afraid to use rosemary, garlic, lemon or another fun flavor of balsamic vinegar.
  • Bread dipping oil really lets the olive oil shine, so I like using a good quality extra virgin olive oil when I have it. If not, regular olive oil still makes a great dipping oil.
  • Some balsamic vinegars are very sweet. If you find that your balsamic vinegar is a little too sweet, sprinkle a pinch of salt over the dipping oil. Salt cuts sweetness and enhances flavor at the same time.
  • Bread and bread dipping oil are a great addition to a charcuterie board. You can add it as an appetizer alongside the charcuterie board or use them to make the charcuterie board itself bigger. Check out my posts on how to make a cheap and easy charcuterie board from Trader Joe's and a charcuterie board from Aldi for charcuterie board ideas.

FAQ

Is my bread dipping oil supposed to separate?

Yes, oil and vinegar do not mix. Use the bread to get a bit of the olive oil and the vinegar plus the minced garlic in each bite.

Can I use this bread dipping oil as a salad dressing or marinade?

Yes absolutely! Olive oil and balsamic vinegar is a classic salad dressing. And a little garlic can always dress up a savory salad.

Can I make the bread dipping oil ahead of time?

It doesn't take long to make this dipping oil, but you can certainly do it ahead of time. You can pre-make it in a little container and then give it a little shake before you pour it out on a plate for dipping.

Overhead view of bread dipping oil on a small white plate with a cube of bread in the oil and more cubes of bread to the side of the plate

Looking for other recipes like this? Try these:

Overhead view of a small white plate filled with bread dipping oil which is dried minced garlic, olive oil and balsamic vinegar surrounded by cubes of bread

Bread Dipping Oil

Tracy @ Next Level Baker
Bread dipping oil is a quick appetizer made with olive oil, dried minced garlic and balsamic vinegar. Pair it with fresh crusty bread for an easy starter that's ready in minutes.
Print Recipe Pin Recipe
Prep Time 3 minutes
Total Time 3 minutes
Course Appetizer
Cuisine American, Italian
Servings 2

Ingredients
  

  • ½ teaspoon dried minced garlic
  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • salt to taste optional

Instructions
 

  • Sprinkle the dried minced garlic evenly over a small plate. 
  • Pour the olive oil over the garlic, then drizzle the balsamic vinegar over the top. 
  • Season with a little salt if desired, especially if using a very sweet balsamic vinegar.
  • Serve with your favorite bread for dipping. Enjoy!

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Overhead view of a small white plate filled with bread dipping oil made with dried minced garlic, olive oil and balsamic vinegar surrounded by cubes of bread

Prosciutto Wrapped Dates

by Leave a Comment

Prosciutto wrapped dates are one of those appetizers that disappear almost as soon as they hit the table. Sweet Medjool dates, creamy goat cheese and salty prosciutto come together with just a handful of ingredients but taste like something from your favorite restaurant. Serve them just as they are or finish them with a drizzle of balsamic glaze or hot honey and chopped pistachios.

Overhead view of randomly placed prosciutto wrapped dates on a white plate, some topped with balsamic glaze and some topped with hot honey and chopped pistachios

I'm a big fan of using prosciutto instead of bacon for recipes like this because it's already cured, easy to work with and less messy. It crisps up beautifully while letting the sweet dates and creamy goat cheese shine. A drizzle of balsamic glaze is my go to topping, but hot honey with chopped pistachios is a fun alternative when I want a little extra kick.

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Ingredients

Overhead photos of ingredients needed to make prosciutto wrapped dates: dates, goat cheese, prosciutto, balsamic glaze (optional), hot honey (optional) and pistachios (optional)
  • Dates (I find dates with pits easier to use)
  • Goat cheese
  • Prosciutto
  • Balsamic glaze (optional)
  • Hot honey or honey (optional)
  • Chopped pistachios (optional)

See recipe card for quantities.

Instructions

Overhead photo of two cut dates with the pits removed.

Step 1: Slice each date lengthwise through one side, leaving the other side intact. Remove the pit and stem end.

Overhead view of two cut dates stuffed with goat cheese.

Step 2: Fill each date with about 1 teaspoon of goat cheese, being careful not to overfill.

Overhead view of two dates wrapped with prosciutto,

Step 3: Cut the prosciutto into halves or thirds lengthwise and wrap the dates. Start on the underside and overlap as you go.

Overhead view of a pile of cooked prosciutto wrapped dates.

Step 4: Air fry at 375 degrees for 6 to 7 minutes or bake at 400 degrees for 10 to 12 minutes. Allow the dates to cool for 5 minutes. Serve as is or drizzle with balsamic glaze or hot honey and sprinkle with chopped pistachios.

Overhead view of randomly placed prosciutto wrapped dates on a white plate, some topped with balsamic glaze and some topped with hot honey and chopped pistachios

Substitutions and Variations

  • Gluten free - these prosciutto wrapped dates are naturally gluten free, so no substitutions are needed.
  • Vegan - to make this recipe vegan, use vegan prosciutto or bacon, vegan goat cheese or cream cheese and do not use honey.
  • Prosciutto - you can substitute bacon for the prosciutto; however, I would recommend using precooked bacon or partially cooking thinly sliced bacon.
  • Goat cheese - you can substitute another cheese if you don't like or don't have goat cheese. I love goat cheese, but I've also used cream cheese and brie. Other soft cheeses like blue cheese and gorgonzola work well too.

Equipment

If cooking the prosciutto wrapped dates, an oven or air fryer is needed.

Close up of randomly placed prosciutto wrapped dates on a white plate, some topped with balsamic glaze and some topped with hot honey and chopped pistachios

Storage

Store in an airtight container in the refrigerator for up to 3 days.

Next Level Tips

  • Prosciutto is cured, so it doesn't need to be cooked. You could skip the baking or air frying, but I don't recommend it. The baked, crispy prosciutto is such a great texture pairing for the soft cheese and dates. If you want a prosciutto wrapped appetizer that doesn't need to be cooked, I recommend prosciutto wrapped melon. So good!
  • Also, because prosciutto is cured, it works so much better as a wrap than bacon. Bacon needs to be fully cooked and often makes a mess when baking. Prosciutto is also thinner and adds great flavor. A little prosciutto goes a long way!
  • Or maybe you're looking more for an easy appetizer that would also work as a snack? In that case, I recommend macadamia nut stuffed dates. It's incredible how those two ingredients come together to form pure deliciousness.

FAQ

Can I make these ahead?

Yes, to save time you can stuff and wrap the dates and refrigerate until ready to cook. I recommend baking or air frying just before serving. However, prosciutto wrapped dates can't be eaten hot, so there isn't a rush to serve them immediately.

What is balsamic glaze?

Balsamic glaze is balsamic vinegar that's been simmered until thick and syrupy. It has a sweet, tangy flavor that's perfect for drizzling over appetizers, vegetables and salads. You can make your own by reducing balsamic vinegar or simply pick up a bottle at your local grocery store.

Can I use pitted dates?

Yes, but I find dates without pits a bit more difficult to slice open as they tend to squish when slicing open. I think dates with the pits inside are quicker and easier to slice open and fill. Plus, dates with pits are usually cheaper too!

Overhead view of prosciutto wrapped dates at an angle on a white plate, some topped with balsamic glaze and some topped with hot honey and chopped pistachios

Looking for other recipes like this? Try these:

Overhead view of randomly placed prosciutto wrapped dates on a white serving platter, some topped with balsamic glaze and some topped with hot honey and chopped pistachios

Prosciutto Wrapped Dates

Tracy @ Next Level Baker
Prosciutto wrapped dates combine sweet dates, creamy goat cheese and crispy prosciutto for an easy appetizer everyone loves. They're perfect for holidays, parties and entertaining.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Appetizer
Cuisine American
Servings 8 people

Ingredients
  

  • 1 pound dates
  • 5 ounces goat cheese
  • 4 ounces prosciutto
  • balsamic glaze drizzle optional
  • hot honey (or regular honey) optional
  • chopped pistachios optional

Instructions
 

  • If baking, preheat the oven to 400°F and line a baking sheet with a silicone baking mat or parchment paper.
  • Using a small knife, slice each date lengthwise through one side, leaving the other side intact. Remove the pit and stem end.
  • Fill each date with about 1 teaspoon of goat cheese, being careful not to overfill them.
  • Cut each slice of prosciutto lengthwise into halves or thirds. (Thirds work best for small to medium dates.) Starting on the underside, wrap each stuffed date with a strip of prosciutto, overlapping slightly as you go. Press the end of the prosciutto gently against the date to secure it. Tip: A pizza cutter or kitchen shears makes cutting the prosciutto quick and easy.
  • Place the wrapped dates in a single layer on the prepared baking sheet or in the air fryer basket with the cut side facing up.
  • For the air fryer, cook at 375°F for 6 to 7 minutes or until the prosciutto is crispy. For the oven, bake for 10 to 12 minutes or until the prosciutto is crispy. Let the dates cool for about 5 minutes before topping or serving.
  • Serve as is or finish with a drizzle of balsamic glaze. Or, for a sweet and spicy version, drizzle with hot honey and sprinkle with chopped pistachios. Enjoy!

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Three prosciutto wrapped dates with balsamic glaze drizzle in front of a plate with other prosciutto wrapped dates topped with hot honey and chopped pistachios

Peanut Butter and Jelly Cheesecake

by 1 Comment

Peanut butter and jelly cheesecake takes the classic sandwich everyone grew up with and turns it into a creamy, rich dessert. Smooth peanut butter cheesecake sits on a buttery cookie crust, then gets finished off with a sweet jelly topping and a peanut butter drizzle for the perfect mix of nostalgia and whimsy. It's a fun dessert for birthdays, holidays or anytime you're craving a cheesecake with a playful twist.

Overhead view of a partial peanut butter and jelly cheesecake decorated with peanut butter drizzle and three cut Nutter Butter cookies

Growing up, peanut butter and jelly was one of my favorite lunches, and it's still one of those combinations I never get tired of. I've always loved cheesecakes too, so combining the two into one dessert had been on my list for a long time. The result is a creamy, whimsical cheesecake that brings a little childhood nostalgia to every slice.

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Ingredients

  • Peanut butter sandwich cookies
  • Salted butter
  • White sugar
  • Jelly or jam of choice
  • Creamy peanut butter
  • Cream cheese
  • Eggs

See recipe card for quantities.

Instructions for decorating the cheesecake

Overhead view of a plain, undecorated peanut butter and jelly cheesecake

Step 1: Cool the baked cheesecake for a minimum of 6 hours, preferably overnight.

Overhead view peanut butter and jelly cheesecake with the jelly being spread on top of the peanut butter cheesecake

Step 2: If needed, heat the jelly in the microwave for 15 to 30 seconds to make it more spreadable. Add it to the top of the cooled cheesecake.

Overhead view peanut butter and jelly cheesecake after the jelly has been spread on top of the peanut butter cheesecake
  1. Step 3: Spread the jelly into an even layer.
Overhead photo of a peanut butter and jelly cheesecake decorated with peanut butter drizzle and some Nutter Butter cookies
  1. Step 4: Microwave the peanut butter in 15 second increments until it's slightly runny for drizzling. Use a spoon or a piping bag to drizzle the peanut butter over the cheesecake. I like to use asymmetrical designs so there's less pressure for it to be perfect. Chop a few Nutter Butters in half and use the peanut butter as glue to add them to the top.
Side view of a slice of peanut butter and jelly cheesecake with peanut butter drizzle on a plate with a fork and a bite taken out

Substitutions

  • Nutter Butter Cookies - I used Nutter Butter cookies for this version. You can substitute another brand of peanut butter sandwich cookie. I've also made this cheesecake with Do Si Dos Girl Scout cookies. If you use Do Si Dos, substitute the whole box for the Nutter Butter cookies. (You can eat one Do Si Do though. I won't tell and it won't ruin the crust.)

Equipment

You'll need a stand or hand mixer to make cheesecake.

Storage

Store in an airtight container in the refrigerator for up to 5 to 7 days.

Next Level Tips

  • Always use room temperature cream cheese and room temperature eggs for cheesecakes. For this tiramisu cheesecake, use room temperature mascarpone for the whipped topping too. 
  • Allow the cheesecake to cool in the oven without touching it for 2 hours. Then, move the springform pan to a cooling rack and allow the cheesecake to come to room temperature before placing it in the refrigerator. Then, refrigerate for at least 6 to 8 hours, but overnight is best.
  • Looking for other fun flavors of cheesecake? Try my No Bake Nutella, Pistachio or Biscoff cookie butter cheesecakes. Or what about cheesecakes made with Girl Scout cookies? Try my Samoas cheesecake or Thin Mints cheesecake. So yummy!
Overhead view of a slice of peanut butter and jelly cheesecake with peanut butter drizzle on a plate with a fork and a bite taken out

HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

Okay, let's get to one of the biggest issues with cheesecakes: unsightly cracks. Cracks don't make the cheesecake taste any differently. And, of course, they could be covered up. But, there are two main things to know to avoid cracks: baking temperature and water baths.

BAKE AT A LOWER TEMPERATURE

For temperature, cheesecakes turn out best when baked at a lower temperature. For that reason, I bake almost all of my cheesecakes, including this one, at 325 degrees.

USE THE MOAT METHOD FOR THE WATER BATH

The most basic way to do a water bath is to wrap the springform pan with aluminum foil and place it in a roasting pan with water and then hope it doesn't leak. But, have you ever wrapped it super carefully with the extra wide aluminum foil only to discover that it still leaked? Yes, me too. Instead, I use the moat method. To use the moat method, place your 8 or 9 inch springform pan inside a 10 inch cake pan. Then place the 10 inch cake pan into a larger roasting pan with water. With this moat method, there is no possible way that water gets into your springform pan. I've never had a cheesecake crack when I've combined a lower baking temperature with the moat method.

STEAM BATHS

Ok, say you don't have a roasting pan big enough to fit your springform pan and cake pan. You can do the steam bath method, which usually works. I say usually because it's not quite as foolproof as the moat method. But, you can fill a 9x13 pan with one inch of water and place it on the oven rack directly beneath the springform pan. (If you have a cake pan, you can still put the springform pan in a cake pan according to the above moat method.) The water in the pan creates steam and a humid environment in the oven which helps to prevent cracks.

Overhead partial view of a peanut butter and jelly cheesecake with a peanut butter drizzle that has a slice taken out and where the focus is on the Nutter Butter cookies on top

INSTRUCTIONS FOR MOAT METHOD

Fill the roasting pan with one inch of water. Place the springform pan inside of a cake pan and then place the cake pan in the roasting pan. Then place the roasting pan in the preheated oven. It's that easy!

Photo of a raw cheesecake in a springform pan inside of a cake pan set inside of a roasting pan with water in it. So there is a moat of water in between the roasting pan and the cake pan.

FAQ

Do I need to par-bake the crust?

Par-baking the crust is optional but highly recommended. Par-baking the crust doesn't take very long and it helps maintain a crisp crust for your cheesecake.

What is the best way to remove the bottom of a springform pan?

The reason we pack the crust tightly, but not too tightly, into the springform pan is so that we can easily remove the bottom of the springform pan without the crust crumbling. After the rim of the springform pan is off, take a cake lifter (or metal pizza peel or a very large spatula) and gently slide it in between the cheesecake crust and the bottom of the springform pan. Don't lift the cheesecake up in the air. Instead, use the cake lifter to slide the cheesecake sideways off of the springform bottom onto a serving plate or a round cardboard cake board. You can buy a cheap cake lifter on Amazon or at a Hobby Lobby type store in the baking section. If you're using a large metal spatula, run it under the entire outer edge first before using it to gently slide the cheesecake.

What is the moat method?

The moat method creates a barrier between the springform pan and the direct heat of the oven. Kind of like in the olden days when castles used moats to protect the castles from invaders! So, in the moat method, we place the springform pan into a larger cake pan before putting the cake pan into a larger roasting pan with the water bath. There ends up to be a moat (of air) that separates the springform pan from the cake pan and the water bath. I highly recommend doing it this way as it works great.

Overhead photo of a peanut butter and jelly cheesecake decorated with peanut butter drizzle and some Nutter Butter cookies

Looking for other recipes like this? Try these:

Overhead photo of a peanut butter and jelly cheesecake decorated with peanut butter drizzle and some Nutter Butter cookies

Peanut Butter and Jelly Cheesecake

Tracy @ Next Level Baker
Peanut Butter and Jelly Cheesecake transforms a childhood favorite into a rich, creamy dessert. Every slice combines smooth peanut butter cheesecake with a peanut cookie crust and a sweet jelly topping.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 6 minutes
Cooling and decorating 8 hours 30 minutes
Total Time 9 hours 56 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Crust

  • 16 Nutter Butter cookies
  • 4 tablespoons salted butter melted
  • 2 tablespoons white sugar
  • ½ cup jelly or jam

Cheesecake filling

  • 4 blocks cream cheese (8 ounces each) room temperature
  • 1 cup peanut butter room temperature
  • 1 cup white sugar
  • 4 large eggs room temperature

Topping

  • ¾ cup jam or jelly
  • ¼ to ½ cup peanut butter

Instructions
 

Make the crust

  • Preheat the oven to 325°. Spray a 6 inch springform pan, including the sides, with cooking spray and set aside.
  • Add the Nutter Butters to a food processor and pulse until they form small crumbs. A few larger pieces are ok.
  • Melt the butter in the microwave for 15-30 seconds until mostly melted. Stir until completely melted. The residual heat will finish melting any remaining pieces.
  • In a medium bowl, stir together the cookie crumbs, melted butter and sugar until evenly combined.
  • Press the crumb mixture firmly into the bottom of the sprayed springform pan using your hands or the flat bottom of a measuring cup. Pack it firmly without pressing too hard.
  • Bake for 6 minutes. Remove from the oven and let the crust cool completely.
  • Once the crust has cooled, spread a thin layer of jelly on the crust.

Make the filling

  • Add the room temperature cream cheese and peanut butter to a large mixing bowl. Mix on low speed until smooth and creamy, with no lumps remaining. Scrape down the sides and bottom of the bowl before adding the remaining ingredients.
  • Add the sugar and mix on low speed until combined. Scrape down the bowl again.
  • Add the eggs one at a time, mixing on low speed just until each egg is incorporated before adding the next. Scrape down the bowl between each addition.

Baking and cooling the cheesecake

  • Pour the filling over the prepared crust.
  • Place the springform pan inside a larger cake pan. (Alternatively, wrap the outside of the springform pan tightly with aluminum foil if placing it directly into the water bath.)
  • Place the cheesecake into a roasting pan and carefully pour in enough hot water to reach about 1 inch up the sides of the pan.
  • Bake at 325° for about 55 to 60 minutes, or until the center is set or only slightly jiggly.
  • Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 2 hours.
  • Remove the cheesecake from the oven and let it cool completely on a wire rack.
  • Before refrigerating, run a thin knife around the edge of the cheesecake to loosen it from the sides of the springform pan. Cover loosely and refrigerate for at least 6 hours, preferably overnight.
  • Once chilled, remove the springform pan rim. If desired, remove the cheesecake from the bottom of the pan before decorating. (See the FAQ for tips.)

Decorate the cheesecake

  • Spread the jelly in an even layer over the chilled cheesecake. If the jelly is cold and thick, microwave it for 15 to 30 seconds to make it easier to spread.
  • If using a peanut butter drizzle, microwave the peanut butter in 15 second intervals until it reaches a drizzle consistency, about 15 to 45 seconds total. Use ¼ cup for a light drizzle like the photos or ½ cup or more for a heavier drizzled design. Drizzle the peanut butter over the cheesecake using a spoon, knife, piping bag or decorating bottle. I like creating an asymmetrical design by starting in one spot and drizzling outward from that spot. The pooled peanut butter at the starting point makes a great place to secure a few chopped or halved Nutter Butter cookies for decoration.
  • Serve immediately after decorating or refrigerate. Enjoy!

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Overhead view of a partial peanut butter and jelly cheesecake decorated with peanut butter drizzle and three cut Nutter Butter cookies with a slice removed so that you can see the inside of the cheesecake

Thai Basil Chicken

by Leave a Comment

Thai basil chicken comes together in less than 30 minutes, making it a great choice for busy weeknights. Garlic, Thai red chilies and a savory sauce coat ground chicken, while fresh Thai basil adds its signature flavor. Serve it over steamed rice for a restaurant quality dinner you'll want to make again and again.

Overhead view of a partial plate of Thai Basil Chicken over a bed of white rice with Thai Basil in the background

One ingredient is worth talking about before you get started though: the basil.

Traditional Thai basil chicken is made with Thai holy basil, but Thai holy basil isn't easy to find. Even my closest international market, which is huge, doesn't carry it. Fortunately, regular Thai basil is much more common at grocery stores with Asian produce, and I actually think it's the better choice. It has a bold, peppery flavor with subtle anise notes that complements savory sauces perfectly in stir fries.

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Ingredients

Ingredients needed to make Thai basil chicken: ground chicken, cornstarch, oyster sauce, fish sauce, soy sauce, garlic, Thai red chilies and Thai basil.
  • Ground chicken
  • Cornstarch
  • Oyster sauce
  • Fish sauce
  • Soy or tamari sauce
  • Garlic
  • Thai red chili peppers
  • Thai basil

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step.

Overhead photo of Thai basil leaves in a bowl, the stir fry sauce mixed and a small bowl with garlic and Thai red chilies

Step 1: Chop the garlic and Thai red chilies, pull the Thai basil leaves off the stem and mix the oyster sauce, fish sauce and soy sauce together in a small bowl. Set all aside.

Overhead view of a medium bowl with ground chicken in a bowl with cornstarch on top with a meat chopper on the side

Step 2: Add the raw ground chicken and the cornstarch to a medium bowl and mix until the cornstarch is fully incorporated.

Ground chicken that's cooking in a skillet with raw garlic, chopped Thai red chilies and two whole Thai red chilies

Step 3: Heat a wok or large skillet over medium high heat. Once it's hot, add the oil and then the ground chicken mixture. Press down the chicken and allow it to cook for a minute or two before flipping. Stir fry the chicken, breaking it up with a spatula, until no large pieces remain and the chicken is almost cooked through. Stir in the garlic and Thai red chilies and cook for 30 to 60 seconds.

Ground chicken in a skillet after the stir fry sauce has been mixed in

Step 4: Pour the sauce over the cooked chicken and stir until evenly coated.

Overhead view of Thai basil that's been added to the skillet with the cooking chicken

Step 5: Add the Thai basil to the cooked chicken with the sauce.

Overhead view of cooked Thai Basil chicken that's just finished cooking in a skillet

Step 6: Stir until the Thai basil leaves are wilted.

Overhead view of a full plate of Thai Basil Chicken over a bed of white rice with Thai Basil and Thai red chilies scattered on the table

Substitutions and Variations

  • Gluten free - this Thai Basil chicken recipe can be gluten free as long as you use a gluten free tamari sauce instead of soy sauce as well as gluten free fish sauce and oyster sauce.
  • Vegan - to make this recipe vegan, you would need to use a plant based ground chicken or beef crumble, and then use vegan versions of fish sauce and oyster sauce. I know vegan fish sauce exists, but I have not seen it in a store. I have seen vegan oyster sauce, so if you can only find vegan oyster sauce, you could substitute that for both.
  • Thai basil - this dish is traditionally made with holy basil which can be hard to find. If you can find it, use it. Otherwise, regular Thai basil is perfect. If you can't find Thai basil, then you could use sweet basil plus some black pepper.
  • Thai red chilies - Thai red chilies (also called bird's eye chilies) are becoming more and more common in grocery stores. If you cannot find Thai red chilies, you could use a Serrano pepper or half a jalapeño pepper.
  • Ground chicken - minced chicken is more traditional for Thai basil chicken. For minced chicken, chop down chicken thighs or breasts into small, uneven pieces.
  • Spice level - this recipe makes a medium spicy dish. To make it more spicy, add 1 to 2 more Thai red chili peppers. To make it less spicy, do not chop the 2 Thai red chilies, but rather add them whole to the skillet when you add the ground chicken. They will release only a small amount of heat into the chicken. Remove the whole chilies before serving.

Equipment

You'll need a wok or medium to large skillet for this recipe.

Overhead view of a partial plate of Thai Basil Chicken over a bed of white rice with another plate of Thai Basil chicken and Thai basil scattered in the background

Storage

Store in an airtight container in the refrigerator for 3 to 4 days.

Next Level Tips

  • It's best to pull Thai basil leaves off the stem for stir fries. This way, you don't get any of the wooden stems in the dish. Don't worry about large leaves, the Thai basil wilts down significantly and has a great texture once wilted.
  • Why use cornstarch? This method comes from my ground chicken with green bean stir fry recipe. The cornstarch forms a light coating that improves the texture of the meat by keeping it moist and helping the sauce cling to the meat. It's a good technique for ground lean meats, but it's optional.
  • For a more traditional method, grind the garlic and Thai red chilies with a mortar and pestle. Personally, I find that finely chopping is quicker and just as tasty, so chopping is my preference.
  • There's no additional salt listed because tamari or soy sauce, oyster sauce and fish sauce are already salty. Different brands have different amounts of salt. When the dish is finished, taste it and add a little salt if needed at that time.
  • So if you bought fish sauce for this recipe, what else can you use it for? Try Thai beef salad. It's a fresh, main dish salad made with tender steak, crisp vegetables and a zesty lime dressing that's quick to make and perfect for lunch or dinner.
  • And if you bought oyster sauce for this recipe, what else can you use that for? You can use oyster sauce in place of the mushroom sauce in kimchi tofu stir fry with veggies. So good!
Overhead view of a partial plate of Thai Basil Chicken over a bed of white rice with another plate of Thai Basil chicken and Thai basil and Thai red chilies scattered on the table

FAQ

What is fish sauce?

Fish sauce is a salty, savory condiment made from fermented fish. It adds deep umami flavor to the sauce without making the dish taste fishy.

What is oyster sauce?

Oyster sauce is a thick, savory sauce made from oyster extract, soy sauce and seasonings. It adds richness and a slightly sweet, salty flavor to stir fries. Oyster sauce doesn't taste fishy either.

What kind of rice should I use?

Jasmine rice is the traditional choice for Thai basil chicken because of its light, fragrant flavor. It's a long grain rice that's slightly sticky but not too sticky. You can also use another white rice, brown rice, wild rice or even cauliflower rice.

What is tamari sauce?

Tamari is a Japanese soy sauce that's made using a different fermentation process than regular soy sauce. It's typically made without wheat, giving it a richer, smoother flavor. Most brands are fully gluten free, but it's always a good idea to check the label if needed.

Looking for other recipes like this? Try these:

Overhead view of a partial plate of Thai Basil Chicken over a bed of white rice with Thai Basil in the background

Thai Basil Chicken

Tracy @ Next Level Baker
Thai Basil Chicken is a quick and easy dinner that's ready in about 30 minutes, making it perfect for busy weeknights. Ground chicken is cooked with garlic, chilies and a savory sauce, then tossed with fresh Thai basil for a bold, restaurant quality meal. Serve it over steamed rice for a dinner you'll want to make again and again.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Thai
Servings 4

Equipment

  • 1 Wok or large skillet

Ingredients
  

  • 1 pound ground chicken
  • 2 teaspoons cornstarch
  • 1 teaspoon neutral oil
  • 2-4 Thai red chili peppers* whole or finely minced *See Notes
  • 3 cloves garlic finely minced
  • 2 cups Thai basil leaves loosely packed
  • 3 tablespoons oyster sauce
  • 2 tablespoons fish sauce
  • 2 tablespoons soy or tamari sauce

Instructions
 

  • If serving with rice, start cooking the rice before preparing the chicken.
  • In a small bowl, stir together the oyster sauce, fish sauce and soy/tamari sauce. Set aside. Pull the Thai basil leaves off the stems and set aside.
  • In a medium bowl, mix the cornstarch with the raw ground chicken until evenly combined.
  • Heat a wok or large skillet over medium high heat. Once it's hot, add the oil and then the ground chicken mixture. If you're using whole Thai red chili peppers, add them to the skillet with the ground chicken. Press down the chicken and allow it to cook for 1 to 2 minutes before flipping.
  • Stir fry the chicken, breaking it up with a spatula as it cooks, until no large pieces remain and the chicken is almost cooked through.
  • Stir in the minced garlic and any minced Thai red chilies. Continue stir frying for 30 to 60 seconds, stirring constantly, or until the chicken is fully cooked and reaches an internal temperature of 165°F.
  • Pour the sauce over the chicken and stir until evenly coated.
  • Add the Thai basil and stir until the leaves are wilted.
  • Serve over cooked rice, if desired.

Notes

*For a mildly spiced dish, use 2 whole Thai red chili peppers. Leave them whole and add them to the skillet when you add the raw ground chicken. They add a small amount of heat because they release less heat when left whole.
For a medium spiced dish, finely mince or grind 2 Thai red chili peppers before adding them to the skillet. I also like to add 2 whole Thai red chili peppers because they look nice in the finished dish.
For a spicier version, add an additional 1 to 2 minced or ground Thai red chili peppers. 
 

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Overhead view of a full plate of Thai Basil Chicken over a bed of white rice with Thai Basil and Thai red chilies visible on the table

No Bake Peanut Butter Oatmeal Balls

by Leave a Comment

No bake peanut butter oatmeal balls are an easy no bake snack that's perfect for busy mornings, afternoon cravings or a quick post workout bite. Made with peanut powder, crunchy peanut butter, maple syrup, old fashioned oats, ground flaxseed and chopped chocolate chunks, these protein-packed bites come together in minutes with simple pantry ingredients. They're soft and chewy with crunchy bits of peanut butter and chocolate throughout and have all the convenience of peanut butter energy balls but with an even bigger peanut flavor. Keep a batch in the refrigerator for a grab-and-go snack whenever you need one.

Overhead view of no bake peanut butter oatmeal balls on crinkled parchment paper

I'm always looking for easy snacks that are filling, convenient and made with ingredients I already have on hand. And these peanut butter oatmeal balls check all the boxes. They take just a few minutes to mix together, require no baking and are great for meal prep. I like keeping a batch in the refrigerator for a quick breakfast, afternoon snack or something to grab before heading out the door.

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Ingredients

Ingredients to make no bake oatmeal peanut butter balls: peanut butter powder, water, crunchy peanut butter, old fashioned oats, ground flaxseed, maple syrup and chocolate chunks.
  • Peanut powder
  • Water
  • Crunchy peanut butter
  • Old fashioned oats
  • Ground flaxseed
  • Maple syrup
  • Chopped chocolate chunks

See recipe card for quantities.

Instructions

Step one of making no bake oatmeal peanut butter balls:add the peanut powder and water to a medium bowl and stir until powder is dissolved

Step 1: Add the peanut powder and water to a medium bowl. Stir until the peanut powder has dissolved.

Step 2 of making no bake oatmeal peanut butter balls: add the crunchy peanut butter, old fashioned oats, ground flaxseed, maple syrup and chocolate chips to the bowl

Step 2: Add the crunchy peanut butter, old fashioned oats, ground flaxseed, maple syrup and chopped chocolate chunks to the medium bowl.

Step 3 of making no bake oatmeal peanut butter balls: stir all ingredients until evenly combined

Step 3: Stir until all the ingredients are evenly combined.

Last step of making chocolate protein powder balls: shape into balls using 2 tablespoons of the mixture and place on a baking sheet lined with parchment paper and then refrigerate to set

Step 4: Using a medium cookie scoop, measure out 2 tablespoon portions and shape them into balls. Place them on a baking sheet or plate and refrigerate for 2 hours or until firm. Serve immediately or store in an airtight container in the refrigerator.

Overhead view of no bake peanut butter balls on crinkled parchment paper

Substitutions and Variations

  • Gluten free - these oatmeal balls are naturally gluten free as long as the oats and other ingredients are certified gluten free.
  • Vegan - use vegan chocolate chunks and verify that all the other ingredients are vegan.
  • Maple syrup - you can substitute honey or agave syrup for the maple syrup. A liquid sweetener is important in this no bake recipe because it adds sweetness while also helping bind the ingredients together so the peanut butter balls hold their shape.
  • Chocolate - use your favorite chocolate. I love chopped dark chocolate, but you can use chips or chunks of milk, semi-sweet, dark or even white chocolate.
  • Chunky peanut butter - you can substitute another chunky or creamy nut butter or seed butter for the chunky peanut butter.
  • Peanut powder - you can substitute protein powder for the peanut powder like in my chocolate protein powder bites. Protein powder will increase the protein content, but peanut powder gives these balls a stronger peanut flavor. You could also use a peanut flavored protein powder.

Equipment

No special equipment is required to make these peanut butter oatmeal balls.

Overhead view of no bake peanut butter balls on a serving plate

Storage

Store in an airtight container in the refrigerator for up to 7 days.

Next Level Tips

  • Not everyone loves the flavor of protein powder and protein powder isn't appropriate for everyone, so this is a more family friendly version of my chocolate protein powder bites. However, not everyone can have peanuts either. There are other nut butters and seed butters that can be substituted for the peanut butter and there are also many other nut powders that can be substituted for peanut powder. For a fun version, you could even use a fruit powder like raspberry powder or strawberry powder. Even Trader Joe's sells berry powders.
  • I love cookie scoops for quickly portioning out of the right amount for shaping each ball. I highly recommend getting a set of cookie scoops that include a small one tablespoon scoop, a two tablespoon scoop and a ¼ cup scoop. This recipe uses the medium two tablespoon scoop, my chocolate peanut butter truffles recipe uses the one tablespoon scoop and my oatmeal breakfast cookies recipe uses the ¼ cup scoop. And that's just for starters!

FAQ

Can I make peanut butter oatmeal balls without the ground flaxseed?

Yes, you can substitute chia seeds for the ground flaxseed or also use more old fashioned oats instead.

Do I have to refrigerate peanut butter oatmeal balls?

Refrigeration helps the balls firm up and also hold their shape. They can sit at room temperature for short periods, but they are best stored in the refrigerator for texture and freshness.

Can I freeze the balls?

Yes, you can freeze them in an airtight container for up to 3 months. Thaw them in the refrigerator before serving.

Side view of no bake oatmeal peanut butter balls stacked on a plate

Looking for other recipes like this? Try these:

Overhead view of no bake peanut butter balls on a plate

No Bake Peanut Butter Oatmeal Balls

Tracy @ Next Level Baker
Peanut butter oatmeal balls are an easy no bake snack made with peanut powder, crunchy peanut butter, oats and chocolate chunks. They're great for meal prep and perfect for a quick breakfast, afternoon snack or post workout bite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Chill time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 20

Ingredients
  

  • ¼ cup peanut powder
  • ¼ cup water
  • 1 cup crunchy peanut butter
  • 1 cup old fashioned oats
  • ¼ cup ground flaxseed
  • ¼ cup maple syrup
  • ½ cup chopped chocolate or chips

Instructions
 

  • Add the peanut powder and water to a medium bowl. Stir until the peanut powder has dissolved.
  • Add the crunchy peanut butter, old fashioned oats, ground flaxseed, maple syrup and chopped chocolate chunks to the bowl. Stir until all the ingredients are evenly combined.
  • Using a medium cookie scoop, measure out 2 tablespoon portions and shape them into balls. Place them on a baking sheet or plate and refrigerate for 2 hours or until firm.
  • Serve immediately or store in an airtight container in the refrigerator. Enjoy!

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Overhead view of no bake peanut butter balls on a serving plate

Chocolate Protein Powder Bites

by Leave a Comment

Chocolate protein powder bites are the kind of easy grab and go breakfast or snack that everyone needs in their fridge. Made with chocolate protein powder, flaxseed, maple syrup, almond butter, old fashioned oats and chocolate chips, they come together quickly with no baking required. Keep a batch on hand for quick breakfasts, healthy snacks or an after workout pick me up.

Overhead angled image of stacked chocolate protein powder balls on a plate

I'm trying to sneak more protein into my diet. Isn't everyone these days? That's why I like to make these chocolate protein powder bites and keep them on hand throughout the week. Store bought protein bars often contain more sugar and more unrecognizable ingredients than I'd like, so I prefer simple grab and go snacks made with ingredients I recognize. The best part is that these protein powder bites are perfect for meal prep and can double as a quick snack or an easy breakfast when you're short on time.

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Ingredients

Ingredients needed to make chocolate protein powder bites: chocolate protein powder, water, crunchy almond butter, old fashioned oats, ground flaxseed, maple syrup and chocolate chips
  • Chocolate protein powder
  • Water
  • Crunchy almond butter
  • Ground flaxseed
  • Maple syrup
  • Old fashioned oats
  • Chocolate chips

See recipe card for quantities.

Instructions

First step of making chocolate protein powder balls: mix protein powder and water together in a mixing bowl

Step 1: Add the chocolate protein powder and water to a medium bowl. Stir until the protein powder is fully dissolved and makes a paste.

Second step of making chocolate protein powder balls: add old fashioned oats, crunchy almond butter, chocolate chunks and flaxseed to the mixing bowl

Step 2: Add the ground flaxseed, maple syrup, crunchy almond butter, old fashioned oats and chocolate chips to the bowl.

Third step of making chocolate protein powder balls: mix all ingredients together until fully combined

Step 3: Stir until all the ingredients are combined and evenly distributed.

Last step of making chocolate protein powder balls: shape into balls using 2 tablespoons of mixture and place on baking sheet lined with parchment paper in order to refrigerate to set

Step 4: Using a medium cookie scoop, measure out 2 tablespoon portions and then shape them into balls. Place the balls on a baking sheet and refrigerate for 2 hours to set them. Serve or place the balls in an airtight container.

Overhead image of a stacked chocolate protein powder balls on a plate

Substitutions and Variations

  • Gluten free - these protein bites are naturally gluten free as long as the old fashioned oats and other ingredients are certified gluten free.
  • Vegan - to make these protein balls vegan, use a vegan protein powder and vegan chocolate.
  • Maple syrup - you can substitute honey or agave syrup for the maple syrup. A liquid sweetener is important in this no bake recipe because it adds sweetness while also helping bind the ingredients together so the protein bites hold their shape.
  • Chocolate - use your favorite chocolate. I love chopped dark chocolate, but you can use chips or chunks of milk, semi-sweet, dark or even white chocolate.
  • Chunky almond butter - you can substitute another chunky or creamy nut butter or seed butter for the chunky almond butter.
  • Protein powder - you can substitute another flavor of protein powder or even peanut butter powder like we use in my no bake peanut butter oatmeal balls.

Equipment

No special equipment is needed to make these protein balls.

Overhead photo of 4 chocolate protein powder balls on a plate, one with a bite taken out and crumbs nearby

Storage

Store in an airtight container in the refrigerator for up to 7 days.

Next Level Tips

  • I recommend using a protein powder flavor and brand that you like. Some protein powders have a strong, distinct flavor that can overwhelm many other more subtle flavors. Plus, you'll need to decide if you want a plant based powder or an animal based protein powder.
  • You can shape these bites into a different size or shape if you wish. I find the balls are a convenient size to make and an easy size to eat.

FAQ

Can I make these protein balls without ground flaxseed?

Ground flaxseed can be found at most grocery stores, but if you don't have it or don't want to use it, you can substitute chia seeds or more oats in place of the ground flaxseed.

Do I have to refrigerate the balls?

Yes, refrigeration is recommended. Almond butter and maple syrup will hold the bites together at room temperature, but they tend to become softer and sticky as they sit. Chilling helps the balls hold their shape and improves the texture. In addition, many almond butters require refrigeration.

Overhead view of chocolate protein powder balls on a cookie sheet with crumbs to the left side

Looking for other recipes like this? Try these:

Overhead image of a stacked chocolate protein powder balls on a plate

Chocolate Protein Powder Bites

Tracy @ Next Level Baker
Chocolate protein powder bites are an easy, no bake snack made with simple pantry ingredients. They're great for meal prep and perfect for when you need something quick and satisfying with a little extra protein.
Print Recipe Pin Recipe
Prep Time 10 minutes
chill time 2 hours
Total Time 2 hours 10 minutes
Course Breakfast, Snack
Cuisine American
Servings 20

Ingredients
  

  • ¼ cup chocolate protein powder
  • ¼ cup water
  • ¼ cup ground flaxseed
  • ¼ cup maple syrup
  • 1 cup crunchy almond butter
  • 1 cup old fashioned oats
  • ½ cup semi sweet chocolate chips

Instructions
 

  • Add the chocolate protein powder and water to a medium bowl. Stir until the protein powder is fully dissolved and makes a paste.
  • Add the ground flaxseed, maple syrup, crunchy almond butter, old fashioned oats and chocolate chips. Stir until all the ingredients are combined and evenly distributed.
  • Using a medium cookie scoop, measure out 2 tablespoon portions and then shape them into balls. Place the balls on a baking sheet or plate.
  • Refrigerate for 2 hours or until firm. Serve or store them in an airtight container in the refrigerator. Enjoy!

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Overhead view of chocolate protein powder balls on a cookie sheet with some crumbs to the front

Oatmeal Breakfast Cookies

by Leave a Comment

Oatmeal breakfast cookies are the kind of grab and go breakfast that makes busy mornings a little easier. Made with wholesome ingredients and plenty of texture, breakfast cookies are great for meal prep and to keep on hand throughout the week. They pair perfectly with coffee, tuck neatly into lunchboxes and make mornings feel a lot less rushed.

Overhead close up view of a single layer of oatmeal breakfast cookies touching each other on a piece of parchment paper

I love the idea of cookies for breakfast, but most cookies have way too much sugar for anything but a dessert. These oatmeal breakfast cookies keep things a little more balanced with maple syrup, dried fruit and chocolate chunks instead of cups of white or brown sugar. Between the oats, flaxseed and pumpkin seeds, they're hearty enough for breakfast yet easy to meal prep for the week ahead. They also travel well, which is why they're the first thing I make before a camping trip. I love berry yogurt parfaits and protein powder bites for breakfast too, but there's something super fun about starting the day with guilt-free cookies.

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Ingredients

Overhead view of ingredients needed to make oatmeal breakfast cookies: oatmeal, almond butter, maple syrup, pumpkin seeds, oat flour, water, flaxseed meal, dried cherries, chocolate chunks, baking powder, cinnamon and salt.
  • Flaxseed meal
  • Water
  • Oat flour
  • Baking powder
  • Cinnamon
  • Salt
  • Almond butter
  • Maple syrup
  • Old fashioned oats
  • Dried cherries
  • Chopped dark chocolate
  • Green pumpkin seeds or pepitas

See recipe card for quantities.

Instructions

Overhead photo of flaxseed meal mixed with water

Step 1: Mix the flaxseed meal and water and let the mixture sit for 10 minutes until it's gooey.

Overhead view of oat flour, baking powder, cinnamon and salt in a medium bowl

Step 2: Add the oat flour, cinnamon, baking powder and salt to a medium to large bowl and stir well.

Almond butter, flaxseed meal with water mixture and maple syrup added to the medium bowl over the dry ingredients

Step 3: Add the flaxseed meal mixture, almond butter and maple syrup and mix well.

Green pumpkin seeds, oatmeal, dried cherries and dark chocolate chunks added to the mixing bowl

Step 4: Add the oatmeal, pumpkin seeds, dried cherries and chopped dark chocolate to the mixing bowl.

All ingredients mixed together in a mixing bowl

Step 5: Mix just until the ingredients are evenly distributed.

Breakfast cookies on a baking sheet waiting to be baked

Step 6: Using a ¼ cup cookie scoop, add the dough to a cookie sheet lined with parchment paper. Press down on the mounds with the bottom of a measuring cup or a spoon. Bake at 350 degrees for 14-15 minutes.

Overhead view of oatmeal breakfast cookies on a cooling rack

Substitutions and Variations

  • Gluten free - these breakfast cookies are naturally gluten free. Make sure that the oats and other ingredients that you choose are gluten free.
  • Vegan - to make these breakfast cookies vegan, use a vegan chocolate.
  • Maple syrup - you can substitute your favorite liquid sweetener such as honey or agave syrup for the maple syrup. However, if you are making vegan cookies, don't use honey.
  • Dried cherries - you can substitute another dried fruit for the dried cherries. Some dried fruits, especially dried cranberries, have a lot of added sugar, so just check the nutritional label first.
  • Green pumpkin seeds - you can substitute pepitas which are very similar or another favorite seed.
  • Almond butter - you can substitute peanut butter or another favorite nut or seed butter.
  • Oat flour - you can substitute another type of non-gluten flour or even protein powder for the oat flour.
  • Chocolate chunks - I love the flavor of dark chopped chocolate but you can substitute semi-sweet or other chips if you like those better. Chocolate chips are the easier route as there is no chopping, and you may already have those on hand.

Protein Powder Breakfast Cookies

I often make these with protein powder instead of the oat flour. It works really well. I would only caution you to pick a protein powder that has a flavor that you like. I find that many protein powders have a very strong flavor, even the vanilla flavored ones. So be aware that the protein powder flavor can overwhelm the more subtle flavors in these breakfast cookies.

Equipment

No special equipment is needed for oatmeal breakfast cookies. A ¼ cup cookie scoop is helpful, but you could use a measuring cup instead as well.

Side view of a stack of 5 oatmeal breakfast cookies on a small white plate

Storage

Store in an airtight container for up to 3 days at room temperature or up to 7 days in the refrigerator. You can also freeze these breakfast cookies. Allow frozen cookies to sit at room temperature for 30 minutes before eating.

Next Level Tips

  • These breakfast cookies can handle an additional ½ cup of other add-ins. I've made them with chia seeds, walnuts, carrots and mashed banana as add-ins too. You can also interchange more seeds, nuts, dried fruit and chocolate.
  • I highly recommend using a ¼ cup cookie scoop to portion out these cookies! It goes fast that way!
  • You can also bake these cookies in other shapes. If you use a cookie scoop to portion out the cookies, you can leave them in the mounded scoop shape just as they dropped or roll them into a ball. We're not baking these breakfast cookies to set them, not to cook them. So shapes like bars work too!
Overhead view of an oatmeal breakfast cookie on parchment paper with more oatmeal breakfast cookies in partial view

FAQ

Why use ground flaxseed in breakfast cookies?

Ground flaxseed is an easy way to make breakfast cookies a little more filling and nutritious without changing the flavor much. It adds fiber, healthy fats and a small boost of protein, which can help keep you satisfied longer. Ground flaxseed mixed with water also helps hold the cookies together so it blends right in with the other ingredients.

What makes breakfast cookies different than regular cookies?

Breakfast cookies are usually made with more wholesome, filling ingredients than traditional cookies. Regular cookies are often designed as a sweet dessert, whereas breakfast cookies typically include oats, seeds, nut butter and dried fruit. Breakfast cookies are also lower in sugar and are intended to be a convenient but healthy grab and go breakfast or snack.

Looking for other recipes like this? Try these:

Close up of an oatmeal breakfast cookie on a wire rack

Breakfast Cookies

Tracy @ Next Level Baker
Oatmeal breakfast cookies are an easy, make ahead option for busy mornings. They're hearty, convenient and perfect for breakfast on the go, meal prep or healthy snacks.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Breakfast, Snack
Cuisine American
Servings 12

Ingredients
  

  • ¼ cup ground flaxseed
  • ¾ cup water
  • ½ cup oat flour
  • ½ teaspoon baking powder
  • ½ teaspoon cinnamon
  • ½ teaspoon salt
  • ¼ cup maple syrup
  • 1 cup almond butter
  • 1 ½ cups old fashioned oats
  • ½ cup dried cherries
  • ½ cup green pumpkin seeds or pepitas
  • ½ cup chopped dark chocolate (or chips)

Instructions
 

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper.
  • In a small bowl, stir the ground flaxseed and water together. Let sit for 10 minutes, or until thicker and gel-like.
  • In a large mixing bowl, mix together the oat flour, cinnamon, baking powder and salt with a spoon or spatula.
  • Add the flaxseed mixture, almond butter and maple syrup. Stir until well combined.
  • Add the oats, green pumpkin seeds, dried cherries and dark chocolate chunks. Mix just until evenly distributed throughout the dough.
  • Scoop the dough into ¼ cup portions onto the prepared baking sheet. Gently flatten each mound with the bottom of a measuring cup or spoon. Bake for 14 to 15 minutes, or until the cookies are set. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
  • Makes 12-14 cookies.

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Side view of a cut oatmeal breakfast cookie so that you can see the inside of the cookie with other cookies visible in the background

Thai Beef Salad

by 2 Comments

Thai beef salad is a fresh and colorful meal made with tender steak, crisp cucumber, juicy tomatoes, red onion and cilantro tossed in a zesty lime, fish sauce and chili pepper dressing. Served over lettuce, it strikes the perfect balance of savory, tangy and spicy in every bite. It comes together quickly and works perfectly for a light dinner, lunch or meal prep.

Overhead view of partial plate of Thai beef salad over a bed of red leaf lettuce with cilantro stems in the background

Thai beef salad has been one of my favorite salads for well over a decade. It checks all the boxes for me with tender protein, crisp leafy greens, fresh vegetables, fragrant herbs, and a spicy, tangy dressing with an umami kick. It is hearty enough to serve as a main dish, but also works beautifully as a side salad alongside another meal. You can even use it for meal prep if you serve it over rice or wait to add the leafy greens until just before serving. Or eat it straight from the mixing bowl while standing over the kitchen sink. I won't tell. It's about as close to a perfect all around dish as you can get.

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Ingredients

Ingredients needed for Thai beef salad: top sirloin steak, fish sauce, lime juice, Thai red chili peppers, white sugar, English cucumber, cherry tomatoes, red onion and cilantro to serve over red leaf lettuce.
  • Top sirloin steak
  • Fish sauce
  • Lime juice
  • Thai red chili peppers
  • White sugar
  • English cucumber
  • Grape or cherry tomatoes
  • Red onion
  • Cilantro
  • Red or green leaf lettuce (optional)

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step.

Close up of pan seared top sirloin steak

Step 1: Remove the steak from the packaging. Pat both sides dry. Season each side with salt and pepper. Cook for 3-4 minutes on each side over medium high heat until medium doneness.

The Thai beef salad dressing in a medium bowl: fish sauce, lime juice, Thai red chili peppers and sugar

Step 2: Add the fish sauce, lime juice, chopped Thai red chili peppers and sugar into a medium bowl. Mix to dissolve the sugar.

Close up of sliced top sirloin to top of the dressing for the Thai beef salad

Step 3: Slice the steak and add it into the dressing.

Close up of sliced top sirloin that's been tossed in the dressing for the Thai beef salad to show that the meat browns due to the lime juice

Step 4: Toss the steak in the dressing. Note that the lime juice will reduce the pinkness of the steak. This is normal.

Close up photo of Thai beef salad where the tomatoes, cucumbers, onions and cilantro have been added and tossed with the steak and dressing

Step 5: Chop and add the cucumbers, tomatoes, red onion and cilantro. Toss well. Serve over a bed of red or green leaf lettuce.


Substitutions and Variations

  • Gluten free - this salad is naturally gluten free if you are using gluten free fish sauce as well.
  • Top sirloin steak - you can easily substitute another cut of beef. Top sirloin tends to have the perfect thickness for a salad. I would recommend substituting another cut that's about one inch thick. You can also substitute an entirely different cut of beef and cut the meat into bite size pieces instead of slices as well.
  • Thai chili peppers - if you cannot find red or green Thai chili peppers, you can substitute a jalapeño or other hot chili pepper. Start with ½ of a jalapeño for every Thai chili pepper. You can also take the seeds out of a jalapeño if you want a less spicy pepper.
  • English cucumbers - I love English cucumbers as they are less watery, but you can also use a regular cucumber. As regular cucumbers are more watery, it's best to deseed them before using them in this salad.
  • Tomatoes - I love using grape or cherry tomatoes as they aren't as juicy as regular tomatoes. You can also substitute 2 Roma (or other small) tomatoes, but it would be best to deseed the tomatoes before chopping them for the salad.
  • Red or green leaf lettuce - while red or green leaf lettuce is a traditional lettuce served with Thai beef salad, you can substitute your favorite lettuce. Or skip the lettuce entirely and serve the salad on its own or over room temperature rice.
Overhead view of plate of Thai beef salad over a bed of red leaf lettuce with cilantro stems, a napkin and a fork on the sides of the plates

Equipment

A cast iron skillet, or a regular skillet or sauté pan is needed to cook the steak.

Storage

Store Thai beef salad in an airtight container in the refrigerator for up to 2 to 3 days. Store any lettuce separately.

Next Level Tips

  • Thai chili peppers start green and turn red as they ripen. If you can only find a package of green or mostly green Thai chili peppers, it's ok to buy it and give them a few days to ripen. Or you can use the peppers when they are green. I find that they are not as spicy, so you may need to add another pepper.
  • But if you have a big package of Thai chili peppers, what do you do with the rest? When they are green, I use them in regular green salads to give them a little kick. You can also add Thai chili peppers (red or green) to dishes like spicy ground chicken stir fry with green beans or kimchi tofu stir fry with veggies to kick up the heat.
  • Thai beef salad is one of my favorite salads. But you don't actually have to serve it over lettuce. For years, I ate this over room temperature rice and it's fantastic. Just cook the rice and allow it to come to room temperature or slightly warm. Spoon the Thai beef salad over the rice or serve the rice on the side to be used with multiple sides. So good!
Overhead view of plate of Thai beef salad over a bed of red leaf lettuce with another partial plate in the background with a title overlay that says Thai Beef Salad

FAQ

Where can I find Thai chili peppers?

If you have an Asian grocery store nearby, Thai chili peppers can be found in the bulk bins by the other peppers. This is nice as you can buy only the number you need. Thai chili peppers are also found in many regular grocery stores in little clear plastic containers (about the size of strawberry containers) near the other hot peppers. In the regular grocery store, the packs of Thai chili peppers are often green with maybe a few starting to turn red. This is fine as they go from green to red as they ripen. You can also use the Thai chilies when they are still green, but they will be milder. You may want to add an extra one.

Why add sugar to a savory salad?

MSG, or monosodium glutamate, is commonly used in Thai cooking for umami flavor and as a flavor enhancer. While many Thai beef salad recipes include MSG, I personally don't cook with it. Instead, I use a small amount of sugar to balance the fish sauce, which already provides plenty of great umami flavor. The combination creates a well balanced dressing without the need for MSG.

Do I need to let the steak sit at room temperature before I cook it?

No, it's not necessary for this recipe. And, according to an article from Serious Eats titled 7 Myths About Steak that Need to Go Away, it's never necessary. It's a great read if you want to learn more about cooking steaks.

Overhead angled view of plate of Thai beef salad over a bed of red leaf lettuce with cilantro leaves, a napkin and a fork on the sides of the plates

Looking for other recipes like this? Try these:

Overhead view of plate of Thai beef salad over a bed of red leaf lettuce with another partial plate, cilantro stems, a napkin and a fork surrounding the plate

Thai Beef Salad

Tracy @ Next Level Baker
Thai beef salad combines juicy steak, fresh vegetables and leafy greens with a tangy dressing made from lime juice, fish sauce and Thai red chili peppers. It's quick to prepare and a great option for either lunch or a light dinner.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course, Side Dish
Cuisine Thai
Servings 3

Equipment

  • 1 cast iron or regular skillet

Ingredients
  

  • 1 pound top sirloin steak
  • 1 tablespoon olive oil
  • salt and pepper to season steak
  • 4 tablespoons fish sauce
  • 3 tablespoons lime juice
  • ½ teaspoon sugar
  • 1-2 small Thai red chili peppers* finely chopped
  • ½ of a long English cucumber halved and sliced
  • 1 cup grape or cherry tomatoes halved or quartered
  • ¼ cup red onion thinly sliced
  • 1 small bunch fresh cilantro finely chopped
  • 1 head red or green leaf lettuce chopped

Instructions
 

  • Remove the steak from the packaging and pat both sides dry with paper towels. Season both sides with salt and pepper.
  • Heat a cast iron (or regular) skillet over medium high heat. Once hot, add one tablespoon of olive oil and the steak. Cook for 3-4 minutes per side, or until the steak reaches 140 ℉ for medium doneness. I also like to sear the edges.
  • Set the steak aside on a cutting board to rest for 10 minutes. While it rests, prepare the dressing and chop the vegetables.
  • In a medium bowl, whisk together the fish sauce, lime juice, sugar and chopped Thai red chili peppers until the sugar is dissolved.
  • After the steak has rested, slice it thinly against the grain into bite sized pieces. Add the steak to the dressing and toss to coat. As the steak sits in the dressing, the lime juice will gradually turn any pink areas brown. This is normal.
  • Add the cucumbers, tomatoes, red onion and cilantro to the bowl. Toss until everything is evenly coated with the dressing.
  • Arrange the lettuce on individual plates or in a large serving bowl. Using a slotted spoon, spoon the Thai beef salad over the lettuce. Drizzle additional dressing from the bowl over the top, if desired. Enjoy!

Notes

  • Spiciness is a personal preference, so adjust the Thai red chili peppers to your taste. One small Thai red chili pepper will give the dressing a mild to medium kick, while 2 peppers will create a solid medium to moderately spicy heat level. If you like your food very spicy, use 3 or more peppers. Be sure to finely chop the chilies or crush them with a mortar and pestle so they blend evenly into the dressing.

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Overhead angled view of plate of Thai beef salad over a bed of red leaf lettuce with another partial plate, cilantro stems and Thai red chilies in the background

Chicken BLT Salad

by Leave a Comment

Chicken BLT salad is a fresh and satisfying cold salad loaded with juicy chicken, smoky bacon, fresh tomatoes and crunchy romaine lettuce all tossed with a creamy ranch dressing. It is a great way to turn leftover chicken and bacon into something quick, easy and really delicious. Serve it for lunch, dinner or meal prep when you want something filling without a lot of work.

Overhead view of a partial plate of Chicken BLT Salad with ranch dressing in the middle

BLT sandwiches are a classic for a reason. But magic happens when you skip the bread and turn those same flavors into a salad and add some juicy chicken and creamy ranch dressing. It becomes a whole new kind of meal. Crisp lettuce, smoky bacon, fresh tomatoes and tender chicken make this salad hearty enough for lunch, dinner or even weekly meal prep. And if you still want that little bit of crunch from the bread, a handful of croutons on top does the trick perfectly.

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Ingredients

Ingredients needed for Chicken BLT Salad: chicken, bacon, small tomatoes, romaine lettuce, ranch dressing and optional croutons
  • Chicken (leftover chicken works great here)
  • Bacon (leftover bacon works great too)
  • Grape tomatoes
  • Romaine lettuce
  • Ranch dressing (homemade or store bought)
  • Croutons (optional)

See recipe card for quantities.

Overhead view of a Chicken BLT Salad with ranch dressing in the middle and a fork, knife and napkin on the side with loose grape tomatoes and croutons in the background

Substitutions and Variations

  • Gluten free - this recipe is naturally gluten free. If you add croutons on top, just make sure they are gluten free.
  • Vegan - to make this recipe vegan, you would need to replace the chicken and bacon with plant based products and use a vegan ranch dressing.
  • Chicken - you can replace the chicken with another protein. Do you have leftover steak instead? That works really well too!
  • Ranch dressing - you don't have to use ranch dressing. You can substitute another dressing of your choice. I love using chipotle almond dip thinned with a little water as a dressing as I always have that dip in my fridge.

Equipment

No special equipment is needed for this recipe.

Overhead view of chicken BLT salad with ranch dressing drizzled across the salad and croutons on top

Storage

Store any leftover chicken BLT salad in an airtight container in the refrigerator for up to 2 to 3 days.

Next Level Tips

  • I love making this salad when I have leftover chicken or bacon in the fridge. That does not mean you have to wait until you have extras in the fridge. It just means thinking ahead a little when meal prepping. For example, you could grill a pound of chicken and use half for a southwestern Cobb salad and the rest for this chicken BLT salad. Or make a few extra slices of bacon at breakfast so you already have some ready to go later.
  • If you want tips on grilling chicken for salads, check out my southwestern Cobb salad post for more instructions.
  • My favorite way to make bacon is to bake it at 400 degrees for 15 to 20 minutes or until crispy. Thin bacon bakes up faster and thick cut bacon may take longer. I'm team crispy bacon too! Overall, I just find that baking bacon is the least messy way to make it. And I'm all for less mess!
  • To make your own quick and delicious ranch dressing, just mix ¼ cup sour cream, ¼ cup mayo, ¼ cup buttermilk, 1 teaspoon fresh lemon juice, and 2 teaspoons of ranch seasoning mix. It's that easy!

FAQ

Can I make chicken BLT salad as a hot salad?

Yes, absolutely. If you want to make fresh chicken and bacon for this salad, you can absolutely do that! Just know that this works great as a cold salad too!

How do you easily cut romaine lettuce?

First, slice the romaine head or heart in half lengthwise. Then chop crosswise into 1 inch wide pieces. It's really that easy!

Overhead photo of cut romaine lettuce on a cutting board.

Angled view of Chicken BLT Salad with ranch dressing mixed in and topped with croutons with a fork in the middle and loose tomatoes and croutons in the background

Looking for other recipes like this? Try these:

Overhead view of a Chicken BLT Salad with ranch dressing in the middle and a fork, knife and napkin on the side with loose grape tomatoes and croutons in the background

Chicken BLT Salad

Tracy @ Next Level Baker
Chicken BLT salad combines juicy chicken, smoky bacon, fresh tomatoes and crisp romaine lettuce with creamy ranch dressing for a fresh, satisfying meal. Great for easy lunches, dinners or using up leftovers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 5-6 slices cooked bacon chopped
  • 8 ounces cooked chicken chopped
  • 1 head romaine lettuce
  • 1 cup grape tomatoes halved
  • ½ cup ranch dressing
  • croutons optional

Instructions
 

  • Wash and chop the romaine lettuce, then add it to a large salad bowl or divide it between two dinner plates or bowls.
  • Chop the cooked chicken and bacon into similar sized pieces, then halve the tomatoes and add everything on top of the lettuce. 
  • Drizzle ranch dressing over the salad or serve it on the side.
  • Finish with optional croutons for an extra crunch. Enjoy!

Notes

To make a quick homemade ranch dressing, mix ¼ cup sour cream, ¼ cup mayo, ¼ cup buttermilk, 1 teaspoon fresh lemon juice, and 2 teaspoons of ranch seasoning mix. This yields more than a ½ cup, but when you're making dressing from scratch, it's better to have too much than too little. And there are always uses for extra ranch! 

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Overhead view of a middle of a plate filled with Chicken BLT Salad with ranch dressing in the middle

Dairy Free Ranch Seasoning Mix

by Leave a Comment

Dairy free ranch seasoning mix is an easy way to add creamy ranch style flavor to everything from salads and dips to roasted vegetables and chicken. Since it is made with dried herbs and spices, you can keep a batch in the pantry and mix it up anytime you need it. It comes together in minutes and tastes so much fresher and better than the store bought packets.

Overhead view of dried spices for ranch seasoning mix in little bowls on a white plate: parsley, minced onion, dill, onion powder, chives, garlic powder, salt and pepper with two measuring spoons to the side

Ranch is a classic American flavor. But most store bought ranch seasoning packets are loaded with fillers, stabilizers and flavor enhancers with very few actual herbs or spices. And, I am just not a fan of bottled salad dressings or dips. Like most food, ranch dressing and dip taste so much better when made from scratch. Plus, keeping a batch of homemade ranch seasoning mix on hand makes it incredibly easy to whip up fresh ranch dressing or dip anytime you want. Just whisk with a few fresh ingredients and you're done!

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Dried Ingredients

Overhead view of dried spices for ranch seasoning mix in lines on a cutting board: parsley, minced onion, dill, onion powder, chives, garlic powder, salt and pepper
  • Parsley
  • Onion flakes
  • Dill
  • Onion powder
  • Dried chives
  • Garlic powder
  • Salt
  • Black pepper

See recipe card for quantities.

Overhead view of a jar of dried ranch seasoning mix spilling out on to a cutting board with the jar cap that says Dressing Ranch on top in the middle of the dried spices

Substitutions and Variations

  • Vegan - this ranch spice mix is naturally vegan.
  • Gluten free - this ranch spice mix is naturally gluten free as long as you use certified gluten free spices.

Uses

The following combinations make about 2 cups of ranch dressing or dip. If you want to alter the consistency, you can add more sour cream or mayo to thicken or more buttermilk, plant based milk or water to thin the recipe.

  • Dairy free ranch dressing: 1 ½ cups cashew yogurt, ½ cup mayo, 1 tablespoon lemon juice, 1 tablespoon water or plant based milk if needed to thin out, and 2 tablespoons ranch seasoning mix. Whisk together. 
  • Regular ranch dressing: ⅔ cup sour cream, ⅔ cup buttermilk, ⅔ cup mayo, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
  • Vegan ranch dressing: 2 cups cashew yogurt, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
  • Regular ranch dip: 2 cups sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
  • Vegan ranch dip:  2 cups vegan sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
Overhead view of chicken BLT salad with ranch dressing drizzled across the salad and croutons on top

Equipment

No special equipment is needed for this recipe.

Storage

I store my ranch seasoning mix in glass jars. Spices are best kept in a dark place away from heat and moisture.

Next Level Tips

  • I prefer the base ranch seasoning mix be dairy free as it's more versatile, so we skip buttermilk powder in this mix. I think if you want to use buttermilk, it should be in the form of real buttermilk. You can buy real buttermilk at most grocery stores including places where you can buy it cheaper like Trader Joe's and WinCo.
  • Ranch is a classic dip for veggies or pizza or a salad dressing for everything from regular green salads to a chicken BLT salad. The mayo fits right in with the BLT theme, so the herbs and spices are just an added bonus. You can also substitute ranch for the dressing in a southwestern Cobb salad or chicken caesar salad sandwich to make an entirely new version.
Overhead view of a little bowl of ranch on a plate with cut carrots and dried chives sprinkled around

FAQ

Can I leave out the salt?

Yes, you can leave out the salt completely or salt to taste in the recipe you are using the ranch seasoning mix for.

Can I leave out the dill or other herbs?

Dill seems to be particularly polarizing. People either love it or hate it. You can leave out any herb that you don't like. Or, you can also cut down on the amount of a particular spice. I recommend using a little dill though.

Can I use fresh herbs?

You can use fresh herbs when you are making ranch dressing or dip, but not for a dried seasoning mix that's meant to be stored in a cabinet.

Looking for other recipes like this? Try these:

Overhead view of dried spices for ranch seasoning mix in lines on a cutting board: parsley, minced onion, dill, onion powder, chives, garlic powder, salt and pepper with a measuring spoon on top and one to the side

Dairy Free Ranch Seasoning Mix

Tracy @ Next Level Baker
Dairy free ranch seasoning mix is a quick homemade blend made with dried herbs and spices. Great for dips, dressings, roasted vegetables and chicken recipes.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Spice Blend
Cuisine American

Ingredients
  

  • 2 tablespoons parsley dried
  • 1 tablespoon dill dried
  • 1 tablespoon chives dried
  • 1 tablespoon onion flakes dried
  • 1 ½ teaspoon garlic powder dried
  • 1 ½ teaspoon onion powder dried
  • 1 ½ teaspoon salt
  • 1 teaspoon pepper

Instructions
 

  • Add all spices to a jar that holds 4 ounces or more. Shake well before each use.
  • See Notes for common ways to use ranch seasoning mix to make ranch dressings and ranch dips.

Notes

Each makes 2+ cups of ranch dressing or dip: 
Dairy free ranch dressing: 1 ½ cups cashew yogurt, ½ cup mayo, 1 tablespoon lemon juice, 1 tablespoon water or plant based milk, and 2 tablespoons ranch seasoning mix. Whisk together. 
Regular ranch dressing: â…” cup sour cream, â…” cup buttermilk, â…” cup mayo, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
Vegan ranch dressing: 2 cups cashew yogurt, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
Regular ranch dip: 2 cups sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 
Vegan ranch dip:  2 cups vegan sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together. 

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Overhead view of dried spices for ranch seasoning mix in little bowls on a white plate: parsley, minced onion, dill, onion powder, chives, garlic powder, salt and pepper with a two measuring spoons to the side with a title overlay that says Ranch Seasoning Mix

Raspberry White Chocolate Cupcakes

by Leave a Comment

Raspberry white chocolate cupcakes with raspberry white chocolate buttercream frosting are tender, sweet and filled with bright raspberry and smooth white chocolate flavor in every bite. The creamy white chocolate pairs perfectly with the tart berries and makes these cupcakes taste extra rich without being too heavy. They are great for birthdays, baby showers, Valentine's Day or anytime you want a dessert that looks pretty and tastes great too.

Overhead photo of raspberry white chocolate cupcakes where one is centered and surrounded by others in partial view

White chocolate and raspberry is a classic combination that never gets old. It's one of my favorite flavor pairings for cakes and cupcakes because the fruity, tart raspberries balance the sweet, creamy white chocolate so well. Have you tried my white chocolate raspberry cake yet? So good! These raspberry white chocolate cupcakes have that same combination of bright berry flavor and rich white chocolate, but in soft, fluffy cupcake form and with plenty of raspberry white chocolate buttercream on top.

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Ingredients for cupcakes

Ingredients needed for raspberry white chocolate cupcakes: cake flour, baking powder, baking soda, salt, salted butter, white sugar, eggs, milk, sour cream, vanilla, frozen raspberries and white chocolate
  • Cake flour
  • Baking powder
  • Baking soda
  • Salt
  • Salted butter
  • White sugar
  • Eggs
  • Whole milk
  • Sour cream
  • Vanilla
  • Frozen raspberries
  • White chocolate

See recipe card for quantities.

Ingredients for frosting

Ingredients needed for raspberry white chocolate buttercream frosting: powdered sugar, salted butter, fresh raspberries, white chocolate and heavy cream
  • Fresh raspberries
  • Salted butter
  • White chocolate
  • Powdered sugar
  • Heavy cream
  • Pinch of salt (optional)

See recipe card for quantities.

Overhead photo of raspberry white chocolate cupcakes where one is centered and surrounded by others in partial view

Substitutions and Variations

  • White chocolate - you can substitute another type of chocolate or leave it out. You can use bar chocolate or chips depending on what type of texture you are going for. Chips have extra ingredients that allow them to maintain their shape whereas bar chocolate is more likely to melt into the cupcake.
  • Raspberries - you can substitute another kind of berry. For the cupcake batter, other berries are less fragile than raspberries so they do not have to be frozen. However, for the frosting, this means you should mash or puree the berries in a food processor before using in the frosting.
  • Heavy whipping cream - you can substitute milk for the heavy whipping cream. Heavy whipping cream is preferred for its thick creaminess, but you can substitute milk. Just use half the amount and test the frosting texture before adding more.

Equipment

A stand or hand mixer is helpful for this recipe.

Storage

Store raspberry white chocolate cupcakes in an airtight container in the refrigerator for up to 2 to 3 days.

Side view of raspberry white chocolate cupcakes on a cooling rack with white chocolate chips scattered about

Next Level Tips

  • I love piping frosting! Once you've done it a couple of times, you'll find that it's quicker, easier and prettier than spreading frosting with a knife. Since raspberries are delicate, they break apart easily while mixing the raspberry white chocolate buttercream, which is exactly what we want. However, raspberries do have tiny seeds, so if you're piping the frosting, make sure to use an open star tip instead of a closed star tip. The wide opening gives the seeds room to pass through without clogging the tip. For these photos, I used a Wilton 1M open star tip, which is my favorite all around piping tip.
  • You'll notice there's an optional pinch of salt in the frosting recipe. Salt is important in sweet recipes too. It works as a flavor enhancer and helps balance the sweetness, especially in buttercream frosting. Since buttercream is made with a lot of powdered sugar, a little salt helps keep the frosting from tasting overly sweet and allows the raspberry and white chocolate flavors to stand out more.
  • Be careful not to over-mix cupcakes that have chocolate chips and chunks added as they could sink to the bottom. As an extra precaution, you can toss the chocolate chips and frozen raspberries with a small amount of flour before folding them in. I usually find that step unnecessary as long as the batter is not over-mixed.

FAQ

Can I use fresh raspberries in the cupcake batter?

es, you can use fresh raspberries in the cupcake batter. Just be extra gentle when folding them in since fresh raspberries break apart more easily than frozen raspberries. You can also freeze fresh raspberries ahead of time for about 30 minutes to 1 hour so they hold up a little better in the batter without needing to specifically buy frozen raspberries.

What is a pinch of salt?

A pinch of salt is usually just the amount you can pinch between two fingers. Exact amounts can vary a little from person to person, but I find it equals about 1/16 teaspoon. If you measure out â…› teaspoon of salt and pour it into your palm, you'll notice you can only grab about half of it with a pinch, which is why a pinch is generally considered around 1/16 teaspoon.

A single raspberry white chocolate cupcake on a cooling rack with two other cupcakes in the background

Looking for other recipes like this? Try these:

Overhead photo of raspberry white chocolate cupcakes where one is centered and surrounded by others in partial view

Raspberry White Chocolate Cupcakes

Tracy @ Next Level Baker
Raspberry white chocolate cupcakes combine fresh raspberry flavor with sweet white chocolate for soft and creamy cupcakes that everyone will love. They are easy to make and perfect for parties, holidays or weekend baking.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Cooling and frosting time 1 hour 30 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Servings 12

Ingredients
  

Raspberry White Chocolate Cupcakes

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup salted butter softened
  • ¾ cups white sugar
  • 2 large eggs
  • 1 teaspoon vanilla
  • ½ cup whole milk
  • ¼ cup sour cream
  • ½ cup frozen raspberries
  • ¼ cup white chocolate chips or chunks

Raspberry White Chocolate Buttercream Frosting

  • ½ cup salted butter softened
  • ½ cup fresh raspberries plus more for decorating
  • ¼ cup white chocolate chips or chunks melted
  • 3 cups powdered sugar
  • 1-2 tablespoon heavy whipping cream
  • 1 pinch of salt optional

Instructions
 

The cupcakes

  • Preheat the oven to 350℉. Line a standard 12 cup muffin pan with cupcake liners.
  • Add the cake flour, baking soda, baking powder and salt to a small bowl. Mix well and set aside.
  • Add the softened butter and the white sugar to a mixing bowl. Mix on medium speed until the mixture looks crumbly and then smooths back together, about 2-3 minutes.
  • Add the sour cream, milk, eggs, and vanilla. Mix on medium speed until fully combined and fluffy, about 1 minute.
  • Next, add the flour mixture and mix on medium just until combined, no more than 1 minute. Do not over-mix. A few small lumps are fine.
  • Fold in the frozen raspberries and white chocolate just until evenly distributed.
  • Using a large cookie scoop (the ¼ cup size), add one scoop of batter to each of the cupcake liners. If you don't have a cookie scoop, use a ¼ cup measuring cup. If needed, gently twist the muffin pan back and forth to level out the batter in the cups.
  • Bake for 19-20 minutes until the tops spring back lightly when touched and the edges are starting to brown. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and transfer them to a cooling rack to fully cool.

The buttercream frosting

  • Wait a minimum of one hour until the cupcakes are fully cooled before frosting.
  • Add the softened butter and fresh raspberries to a mixing bowl. Mix on medium speed until all of the raspberries have fully broken down and been incorporated into the butter and the mixture is light and fluffy. Scrape down the sides once or twice as needed.
  • Melt the white chocolate chips or chunks in the microwave in 20 second increments, stirring between each, just until melted.
  • Add the powdered sugar and the melted white chocolate to the mixing bowl. Mix on medium until it starts to come together as frosting. Once the frosting starts to come together, scrape down the sides and then turn the mixer up to medium high. Mix for 2 minutes on medium high. Mixing on medium high allows air into the frosting, making it lighter and fluffier. Check the consistency and if the frosting is too thick, add 1-2 additional tablespoon of heavy cream (one at a time) and mix for 1 minute after each addition.
  • Taste the frosting and add a pinch of salt if needed to balance the sweetness. Mix again for 30 to 60 seconds.
  • Spread the frosting onto the cooled cupcakes with an offset spatula or knife, or pipe it on using a piping bag. (A Wilton 1M open star tip was used for the cupcakes shown in the photos.)
  • Top with optional fresh raspberries and a dusting of powdered sugar. Enjoy!

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Overhead photo of raspberry white chocolate cupcakes where one is in focus in front with other partial cupcakes in view in the background

Pesto Orzo Pasta Salad

by Leave a Comment

Pesto orzo pasta salad is one of those easy recipes that works for just about everything from summer dinners to potlucks and lunches. Tender orzo pasta gets tossed with basil pesto, juicy tomatoes and mozzarella cheese for a fresh pasta salad that comes together fast and disappears just as quickly. Serve it right when it's done or make it ahead for an easy side dish.

Overhead view of pesto orzo pasta salad on a plate garnished with basil and parmesan cheese with some loose tomatoes and basil in the background

We all need more of those easy recipes that work for everything from work potlucks to lunch with friends. The best ones come together in just a few minutes but still taste like you actually planned ahead. This pesto orzo pasta salad is exactly that kind of recipe. It is also the kind you end up eating straight from the bowl over the kitchen sink with a spoon. This and Thai beef salad. They are my two very favorite cold salads when I want something quick, easy and seriously good.

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Ingredients

Ingredients needed for pesto orzo pasta salad: orzo pasta, grape tomatoes, mozzarella cheese and basil pesto.
  • Orzo pasta
  • Grape tomatoes or other small tomatoes
  • Mozzarella cheese
  • Homemade basil pesto (or store bought)

See recipe card for quantities.

Instructions

Orzo pasta with mozzarella pearls, sliced cherry tomatoes and basil pesto in a bowl before it's been mixed.

Cook the orzo pasta according to the package instructions. Add it to a large bowl and let it cool. Mix in a tiny amount of basil pesto right away to prevent sticking. When cool, add the chopped tomatoes, mozzarella pearls and basil pesto. Stir well until the pesto is evenly distributed. Garnish with optional sliced basil and finely grated parmesan cheese.

Overhead view of pesto orzo pasta salad on a plate garnished with basil and parmesan cheese with a fork sticking out

Substitutions and Variations

  • Gluten free - to make this recipe gluten free, use a gluten free orzo pasta.
  • Vegan - to make this recipe vegan, use plant based basil pesto, mozzarella style cheese and optional parmesan style cheese.
  • Mozzarella - mozzarella is a great cheese for this salad as it retains its shape and will soak up the pesto coating. However, you can substitute another cheese if you want. I've also used feta cheese. Feta adds a nice tang, but feta has a more crumbly texture so it won't fully retain its shape.
  • Basil pesto - you can substitute another type of pesto if you don't like or don't have basil pesto.
  • Grape tomatoes - you can substitute cherry tomatoes or really any tomato. I like the naturally small tomatoes for this recipe as they are juicy without being too juicy and they retain their shape well.

Equipment

No special equipment is needed for this recipe, just a medium sauce pan to cook the pasta.

Storage

Store pesto orzo pasta salad in an airtight container in the refrigerator for up to 3 to 4 days.

Overhead view of pesto orzo pasta salad on a plate garnished with basil with some loose basil in the background

Next Level Tips

  • I love using mozzarella pearls because they are already the perfect size. Sometimes you can find them packed in water or brine, but I've also seen them sold in a large ball that you'll just need to break apart. Or you can buy large mozzarella balls or slices and chop them down to smaller pieces too.
  • If you have basil growing in the garden, definitely slice up some extra leaves for garnish. But what if you don't? I recently bought two cheap basil plants at Trader Joe's and repotted them to keep them in my kitchen. Basil likes a warm, light spot with moist soil. So remembering to water it enough is usually the hardest part about growing basil. Having fresh basil handy in the kitchen is nice for everything from basic salads to pizza too.
  • Lots of people love bread with their pasta. If you are making the pasta on the grill outside, just turn on one of the main burners to make some grilled garlic bread. So good!

FAQ

Can I make pesto pasta salad ahead of time?

Yes, this is a great dish to make the day before. Some of the pesto will get soaked up by the orzo pasta. You can always add another 1-2 tablespoons of pesto just before serving.

What type of protein could I add?

My favorite protein to serve with this pesto pasta salad is grilled chicken. Since this is a room temperature or cold salad, you can use any leftover grilled chicken or even rotisserie chicken. Or you could grill a pound of thin chicken breasts and use it for this pasta salad and my southwestern Cobb salad recipe. For a vegan protein, you could add garbanzo beans or white navy beans.

Overhead view of pesto orzo pasta salad on a plate next to grilled garlic bread and grilled chicken

Looking for other recipes like this? Try these:

Overhead view of pesto orzo pasta salad on a plate garnished with sliced basil and parmesan cheese

Pesto Orzo Pasta Salad

Tracy @ Next Level Baker
Pesto orzo pasta salad combines tender orzo, pesto, tomatoes and mozzarella cheese in one fresh and easy side dish. It is perfect for cookouts, lunches, potlucks or simple summer dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Course Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 8 ounces orzo pasta
  • ⅓ - ⅔ cup basil pesto* homemade or store bought
  • 1 ½ cups grape tomatoes halved or quartered
  • 8 ounces mozzarella pearls
  • fresh basil optional
  • parmesan cheese, finely grated optional
  • salt optional

Instructions
 

  • Cook the orzo according to the package instructions, usually between 7 and 11 minutes. Start checking the pasta at the lower end of the cooking range and cook until al dente.
  • While the orzo cooks, chop the tomatoes and prepare the mozzarella cheese and basil pesto.
  • Strain the pasta and briefly rinse with cool water to stop the cooking process. Drain well, then transfer the orzo to a large bowl. Toss it with a small amount of pesto to keep the pasta from sticking and let it cool to room temperature.
  • Once the pasta has cooled, add the remaining pesto, tomatoes and mozzarella cheese. Stir until everything is evenly coated.
  • Taste and add salt if needed. Some store bought pesto is already quite salty, so you may not need additional salt. If adding salt, start with ⅛ teaspoon, mix well and taste again before adding more. Keep in mind that parmesan cheese will also add saltiness. Garnish with sliced basil if desired. Serve immediately or refrigerate until ready to serve.
  • If you're making the pasta salad the day before, the orzo will absorb some of the pesto as it chills. Before serving, toss with an additional 1 to 2 tablespoons of pesto if needed.

Notes

*The basil pesto in this recipe acts as the dressing. Since everyone has different preferences when it comes to how much dressing they like on salads and pasta salads, I recommend starting with â…“ cup of pesto and adding more if needed after tasting.

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Keyword Pesto Orzo Pasta Salad
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Overhead view of pesto orzo pasta salad on a plate garnished with basil with some loose basil and cherry tomatoes in the background

Vanilla Bean Cupcakes with Vanilla Bean Buttercream

by Leave a Comment

Vanilla bean cupcakes with vanilla bean buttercream frosting keep things classic yet elevated in the best possible way. Real vanilla bean specks show up in every bite, from the soft cupcake to the creamy buttercream frosting. They're easy to bake and always a hit for birthdays, parties or just because.

Close up overhead view focused on the center vanilla bean cupcake in a group of cupcakes on a black wire cooling rack

Some people think vanilla is plain, but that's not quite the whole story. Vanilla is one of the most popular dessert flavors in the world. It's the flavor that sets the standard that so many other flavors build upon. So not only is vanilla a great flavor by itself, but once you get it right, it opens the door to so many other flavors. And using vanilla bean paste or real vanilla beans takes the flavor of vanilla to a whole new level. If you love vanilla cupcakes and frosting, you're really going to love vanilla bean cupcakes with vanilla bean buttercream frosting.

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Ingredients for vanilla bean cupcakes

Ingredients needed to make vanilla bean cupcakes: cake flour, vanilla bean paste, whole milk, eggs, salt, baking soda, white sugar, slated butter, baking powder, vinegar and neutral oil
  • Whole milk
  • Vinegar
  • Cake flour
  • Baking powder
  • Baking soda
  • Salt
  • White sugar
  • Salted butter
  • Eggs
  • Neutral oil
  • Vanilla bean paste

See recipe card for quantities.

Ingredients for vanilla bean buttercream

Ingredients needed to make vanilla bean buttercream frosting: powdered sugar, salted butter, vanilla bean paste and whole milk (or heavy cream).
  • Powdered sugar
  • Salted butter
  • Vanilla bean paste
  • Whole milk or heavy whipping cream

See recipe card for quantities.

Instructions for the mixing the cupcake batter

Sometimes, you wonder what the batter is supposed to look like after each stage of mixing.

Step one of making the cupcake: creaming together the butter and sugar

Stage 1: Mix the softened butter first, then add the sugar and mix for 2-3 minutes. The mixture will crumble and then come back together to look like this. It's not super fluffy as there is more fat to add at a later stage.

Step two: add the egg, egg white, oil, whole milk, vinegar and vanilla bean paste to the mixing bowl and mix on medium until well combined

Stage 2: Add the neutral oil, egg, egg white, vanilla bean paste, whole milk and vinegar. Mix until combined and fluffy, about 1 minute.

Step 3: add the flour, baking soda, baking powder and salt mixture and mix on medium until the flour is fully integrated and there are no large lumps remaining, no more than one minute

Stage 3: Add the cake flour, baking soda, baking powder and salt mixture to the mixing bowl and mix just until combined, no more than 1 minute. Some small lumps are ok.

Uncooked cupcake batter in a muffin pan

Stage 4: Add the cupcake batter to a muffin pan with a large cookie scoop.

Close up overhead view focused of vanilla bean cupcakes on a black wire cooling rack

Substitutions and Variations

  • Cake flour - I recommend buying cake flour if possible. (I noticed recently that it was significantly cheaper at WinCo than my closest grocery store!) But to make a homemade version for this recipe, measure out 1 ½ cups of all purpose flour. Remove 3 tablespoons of the flour and replace it with 3 tablespoons of cornstarch. Mix well, or sift it together, before using it in the cupcakes.
  • Vanilla bean paste - for every teaspoon of vanilla bean paste, you could substitute one teaspoon of pure vanilla extract or one scraped vanilla bean.
  • Vinegar - you can use white vinegar or apple cider vinegar. You can also use full fat buttermilk in place of the milk and vinegar. However, since the frosting calls for whole milk or cream, this version helps you avoid buying an extra ingredient.

Equipment

You will need a standard 12 cup muffin pan. A stand or hand mixer and a large ¼ cup cookie scoop are helpful for this recipe.

Overhead view of a vanilla bean cupcake on a small plate that says 'LIFE'S SHORT EAT CUPCAKES' surrounded by other cupcakes on the table in different states, some with the wrapper pealed, one with a bite taken out and one cut in half with a knife next to it

Storage

Store in an airtight container in the refrigerator for 2-3 days.

Next Level Tips

  • Use a well known brand of cupcake liners. The best cupcake liners often use baking paper or greaseproof paper in the liners so that the baked goods don't stick. I find that most white or craft colored liners are ok. Cute colored patterns are hit or miss, so I'd avoid the cute patterns from a cheap, unknown brand. I also find that foil-lined cupcake liners heat differently and brown the cupcakes more, so if you're using foil-lined cupcake liners, it's always good to check on your cupcakes a minute early.
  • For a party, this recipe can easily be doubled to make 24 cupcakes. Just click the 2X button near the ingredient list on the recipe card.
  • Don't be afraid to mix and match cupcakes and frostings. The cinnamon cream cheese frosting from the zucchini cupcakes works great on these vanilla bean cupcakes. And this vanilla bean buttercream works just as well on the zucchini cupcakes!

FAQ

Can I use real buttermilk?

Absolutely! However, full fat buttermilk is becoming increasingly difficult to find. Since the vanilla bean frosting calls for whole milk, I wanted to save you from buying multiple products. But, you can absolutely use real, full fat buttermilk. And if you do have extra buttermilk at home, also try making homemade ranch dressing! It's so much better than the bottled version.

Side view of a cupcake with the wrapper pealed and a bite taken out

Looking for other recipes like this? Try these:

Close up view focused on one vanilla bean cupcake with vanilla bean buttercream with sprinkles surrounded by other cupcakes in partial view

Vanilla Bean Cupcakes

Tracy @ Next Level Baker
Vanilla bean cupcakes with vanilla bean buttercream are light, fluffy and packed with real vanilla in every bite. It's an upgrade to a classic that's perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Cooling and frosting 1 hour 30 minutes
Total Time 2 hours 5 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand or hand mixer optional
  • 1 12 cup muffin tin
  • 1 Large ¼ cup cookie scoop optional

Ingredients
  

Vanilla Bean Cupcakes

  • 1 ½ cups cake flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup salted butter softened
  • 1 cup sugar
  • 1 large egg
  • 1 egg white
  • ½ cup whole milk
  • ½ tablespoon vinegar
  • 2 tablespoons neutral oil
  • 2 teaspoons vanilla bean paste

Vanilla Bean Buttercream

  • 2 cups powdered sugar
  • ½ cup salted butter softened
  • 1-3 tablespoons whole milk or heavy whipping cream
  • 2 teaspoons vanilla bean paste

Instructions
 

Making the vanilla bean cupcakes

  • Preheat the oven to 350℉. Add cupcake liners to a standard 12 cup muffin pan.
  • Add the vinegar to the whole milk and set it aside.
  • Add the cake flour, baking soda, baking powder and salt to a small bowl. Mix well and set aside.
  • Add the softened butter to a mixing bowl and mix by itself on medium to make sure the butter is soft and there are no lumps. Next, add the sugar and mix until it starts to crumble and then comes back together, about 2-3 minutes.
  • Add the egg, egg white, oil, vanilla bean paste and milk with vinegar mixture to the mixing bowl and mix on medium until fully combined and fluffy, about one minute.
  • Add the flour mixture to the mixing bowl. Mix on medium only until the flour has been mixed in, no more than 1 minute. Do not over-mix once the flour has been added. Some small lumps are ok.
  • Using a large cookie scoop (the ¼ cup size), add one scoop of batter to each of the cupcake liners. If you don't have a cookie scoop, then divide the batter evenly between the 12 cups. Move the muffin tin back and forth a bit to even out the batter in the cups.
  • Bake for 17-20 minutes until the tops spring back and the edges are starting to brown. Remove the pan from the oven and allow the cupcakes to cool in the pan for 5 minutes. Remove the cupcakes from the pan and place on a cooling rack to fully cool.

Making the vanilla bean frosting

  • Wait a minimum of one hour until the cupcakes are fully cooled before frosting.
  • Add the softened salted butter and vanilla bean paste to a mixing bowl. Mix on medium speed until all the vanilla bean paste has been incorporated into the butter and the mixture is light and fluffy. Scrape down the sides once or twice as needed.
  • Add the powdered sugar and one tablespoon of whole milk (or heavy whipping cream) to the mixing bowl. Mix on medium until it starts to come together as frosting. Once the frosting starts to come together, scrape down the sides and then turn the mixer up to medium high. Mix for 2 minutes on medium high. Mixing on medium high allows air into the frosting making it lighter and fluffier. Check the consistency and if the frosting is too thick, add 1-2 additional tablespoon of whole milk (one at a time) and mix for 1 minute after the addition of each tablespoon of milk.
  • Add the frosting to a piping bag and pipe onto cooled cupcakes. (I used a Wilton 1M tip for the photos.) Or, use an offset spatula or knife to spread the frosting on the cooled cupcakes. Enjoy! 

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Side view of one cupcake on a small plate in front of a cake stand filled with more cupcakes.

Spicy Ground Chicken Stir Fry with Green Beans

by 2 Comments

Spicy ground chicken stir fry with green beans is a quick dinner that brings a steady kick without overcomplicating things. The chicken cooks up juicy while the green beans stay crisp and fresh in every bite. It all comes together in one pan, making it an easy choice for busy nights.

Overhead photo of a partial plate of ground chicken stir fry with green beans on one side and white jasmine rice on the other

I love stir fry for weeknight dinners. It's quick, delicious and an easy way to get some veggies on the plate without much effort. My kimchi stir fry goes heavy on the veggies, but sometimes even a simpler veggie feels like a win.

If you have extra green beans from the garden or a bulk store haul, this is a great way to use them up. I always make prosciutto wrapped green beans for holidays and try to avoid too many last minute store runs, so I grab them with the rest of my bulk shopping. That usually leaves me with plenty extra. Spicy ground chicken stir fry with green beans is the perfect way to turn those extra beans into a fast, satisfying dinner where they really shine.

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Ingredients

Ingredients needed for spicy ground chicken stir fry with green beans: ground chicken, green beans, sesame oil, ground white pepper, cornstarch, diced garlic, crushed red peppers, mushroom sauce and soy sauce.
  • Ground chicken
  • Ground white pepper
  • Cornstarch
  • Fresh green beans
  • Sesame oil
  • Tamari sauce
  • Mushroom sauce (or your favorite stir fry sauce)
  • Minced garlic
  • Crushed red peppers

See recipe card for quantities.

Instructions

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

Step one of making chicken stir fry: mix the raw chicken, cornstarch and white pepper together until all the meat has been coated in cornstarch

Step 1: Mix the raw chicken, cornstarch and white pepper together until all the meat has been coated in cornstarch.

Step two of making ground chicken stirfry: showing the ground chicken cooking with the beans in sesame oil

Step 2: Heat a wok or large skillet over medium high heat. Add the sesame oil, then add the chicken mixture and green beans. Cook the chicken by allowing it to brown some, flipping it over and breaking up the meat.

Step three of making a ground chick stir fry: all the chicken is cooked and broken up into smaller pieces

Step 3: Cook, flipping and breaking up the chicken as it browns, until no large pieces remain and no pink color is visible. The chicken should reach an internal temperature of 165°F. This may take 10 minutes or more depending on pan heat.

Step four: mix in the sauce and cook until the sauce has heated and all the chicken is coated, about one minute.

Step 4: Once the chicken is done, the beans should also be tender crisp. Stir in the prepared sauce until all the chicken is coated and the sauce is heated through, about one minute.

Overhead photo of a partial plate of ground chicken stir fry with green over white jasmine rice with another bowl partially visible in the background

Substitutions and Variations

  • Gluten free - this recipe is naturally gluten free, just make sure you use tamari or a gluten free soy sauce. And make sure any sauce you add is gluten free.
  • Vegan - to make this recipe vegan, use a plant based substitute for the ground chicken and make sure any sauce you use is vegan. You could also use air fried tofu like in my kimchi stir fry.
  • Ground white pepper - if you don't have ground white pepper, you can substitute ground black pepper with a pinch of cayenne.
  • Mushroom sauce - if you don't have mushroom sauce, you can substitute your favorite stir fry sauce, hoisin sauce, black bean sauce or oyster sauce. A good sauce to use in stir fry dishes is one that adds umami flavor, salt and a bit of sugar for caramelization.
  • Ground chicken - you can substitute ground turkey, ground pork, ground beef or a plant based product for the ground chicken. Ground pork (that's not sausage) is my favorite, but it's also the hardest ground meat to find. I usually have to go to Winco to get it.
  • Green beans - you can substitute asparagus or mixed veggies for the green beans.

Equipment

A large skillet or wok is helpful for this recipe.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days.

Overhead photo of a partial plate of ground chicken stir fry with green over white jasmine rice with a small bowl of soy sauce partially visible to the side

Next Level Tips

  • I highly recommend tamari over regular soy sauce. They are similar and can be used interchangeably. However, tamari is typically made without wheat, so that's important for our gluten free friends. Tamari is also typically deeper and smoother in flavor. So it's just a win-win all around.
  • I often add more beans too. If I'm buying loose beans at the store, I try to buy at least a pound. And if you have fresh green beans from the garden, load them up!
  • My favorite rice to use with stir fries is jasmine rice. But you can use brown rice, wild rice, another white long grain rice or any rice really. How you make rice depends on what type of rice you choose. If you are using jasmine rice, you can use a 1 to 1.5 ratio of rice to water. For example, 1 cup of rice to 1.5 cups of water or 2 cups rice to 3 cups of water.
  • I think rice cookers make the best white rice. Even super cheap ones make great white rice. But, if you don't have a rice cooker, I recommend using an Instant Pot if you have one of those. The Instant Pot Rice button works almost as well as a rice cooker for white rice. Even if you don't use your Instant Pot much anymore, keep it for making rice!
  • This stir fry has a nice medium spicy level. If cooking for several peoplel, I find it best not to make the main dish too spicy. But I like spicy, so I'll usually add Sriracha or Gochujang (maybe you have this after making my spring roll salad?) to the side of my plate so that I can stir it in as I eat.
Overhead view of a partial plate of ground chicken stir fry with green over white jasmine rice with a small bowl of Gochujang sauce in the background

FAQ

What is ground white pepper?

Ground white pepper is made with peppercorns where the outer black skin is removed before the drying and grinding. It's much lighter in color, earthier, has a finer grind and is spicier than regular black pepper. It's a common spice used in stir fry dishes, because you get the heat without the black flecks of regular pepper. I highly recommend trying it.

What is mushroom sauce?

Asian mushroom sauce is typically a store bought sauce that is heavy on mushrooms or mushroom extract. Most of the time, it is vegan. But the real reason to use mushroom sauce is the umami flavor of mushrooms takes the sauce to the next level! Mushroom sauce also adds an earthy flavor, more salt and a bit of sugar that caramelizes nicely at the end of the cooking process. I love Vegetarian Mushroom Oyster Sauce by Wan Ja Shan. Sometimes, it's also called Mushroom Stir Fry Sauce by other brands. It's a great reason to make a trip to an Asian grocery store or to try something new.

Why mix cornstarch in with the meat?

Mixing cornstarch does a few things for stir fry dishes. It helps the small crumbles stay juicier, it helps with the searing of the meat sealing in more flavor and it helps the sauce stick to the meat instead of running off.

Do I need to drain the chicken?

No, ground chicken is much leaner than typical ground beef so it doesn't need the fat drained off like ground beef usually does.

Overhead view of a plate of ground chicken stir fry with green beans on one side and white jasmine rice on the other

Looking for other recipes like this? Try these:

Overhead photo of ground chicken stir fry with green beans and rice and a side of Gochujang on the side

Spicy Ground Chicken Stir Fry with Green Beans

Tracy @ Next Level Baker
Spicy ground chicken stir fry with green beans is a fast one pan dinner with a spicy kick. It's simple, satisfying and easy to make any night of the week.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Course Main Course
Cuisine Asian Fusion
Servings 4

Equipment

  • 1 Wok or large skillet

Ingredients
  

Sauce Mixture

  • ¼ cup mushroom* sauce
  • 2 tablespoons tamari (or soy sauce)
  • 3 cloves garlic minced
  • 1 teaspoon crushed red peppers**

Chicken and Green beans

  • 1 pound ground chicken
  • 2 teaspoons cornstarch
  • ¼ teaspoon white pepper
  • 1 tablespoon sesame oil
  • 12 ounces green beans trimmed and cut

Instructions
 

  • If serving with rice, start the rice.
  • Mix the mushroom sauce, tamari sauce, minced garlic and crushed red peppers together in a small bowl. Set it aside.
  • Mix the cornstarch and ground white pepper into the raw ground chicken until the chicken is evenly coated.
  • Heat a wok or large skillet over medium high heart. Add the sesame oil and then the ground chicken mixture and green beans to the hot pan.
  • Cook, flipping and breaking up the chicken as it browns, until no large pieces remain and no pink color is visible. The chicken should reach an internal temperature of 165°F. This may take up to 10 minutes or more depending on pan heat.
  • Once the chicken is done, pour in the prepared sauce mixture and stir until the chicken is evenly coated and the sauce is heated though, about 1 minute.
  • Serve over rice if desired. Enjoy!

Notes

*If you don't have mushroom sauce, you can substitute your favorite stir fry sauce, hoisin sauce, black bean sauce or oyster sauce.
**Omit the crushed red peppers if you want a mild dish. 

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Overhead view of a partial plate of ground chicken stir fry with green over white jasmine rice with another bowl partially visible in the background

Pesto Pasta with Sun Dried Tomatoes

by Leave a Comment

Pesto pasta with sun dried tomatoes is a weeknight dinner that comes together quickly without much planning. The pesto clings to every bite while sun dried tomatoes add a rich, tangy contrast and spinach softens right into the mix. Finished with a sprinkling of parmesan cheese, it is a simple way to turn pantry staples into something really satisfying.

Overhead photo of pasta pesto with sun-dried tomatoes on a plate with a serving bowl filled with the same pasta in the background

Pesto pasta with sun dried tomatoes also works great when a friend drops by for a last minute lunch and you aren't sure what to make. It comes together quickly with simple ingredients you may already have on hand, so you can put together a homemade meal that tastes fresh and delicious without much effort. I like that it leaves time to actually sit and chat instead of trying to juggle cooking and conversation at the same time. It really takes the stress out of hosting.

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Ingredients

Ingredients needed to make pesto pasta with sun dried tomatoes: penne or pasta of choice, pesto, sun dried tomatoes, garlic and spinach
  • Sun dried tomatoes in oil
  • Garlic
  • Penne or your pasta of choice
  • Fresh spinach
  • Homemade or store bought basil pesto
  • Parmesan cheese

See recipe card for quantities.

Instructions

Sun-dried tomatoes cooking in a pot with garlic

Step 1: Cook the pasta according to package directions. When the pasta is almost done, heat a large pot or skillet over medium heat. Add the sun dried tomatoes in oil and garlic and cook for 1 to 2 minutes until warmed through.

Spinach added to a pot on top of the cooking sun-dried tomatoes

Step 2: Add the fresh spinach on top of the sun dried tomatoes in the pot.

Pasta added on top of spinach and sun dried tomatoes in a pot

Step 3: Drain the pasta and immediately add the hot pasta on top of the spinach.

Pesto added on top of pasta, spinach, sun-dried tomatoes and garlic

Step 4: Add the basil pesto on top of the pasta. Stir until the spinach wilts and the pesto evenly coats the pasta. Spoon into bowls and top with parmesan cheese.

Overhead photo of pasta pesto with sun-dried tomatoes on a plate with a fork sticking out and a napkin to the side

Substitutions and Variations

  • Gluten free - to make this recipe gluten free, use gluten free pasta.
  • Vegan - to make this recipe vegan, use a vegan pesto and a vegan parmesan cheese or omit both. If you omit the pesto, then don't drain the sun dried tomatoes.
  • Spinach - if you don't like or have spinach, you can use arugula instead.
  • Parmesan cheese - I recommend buying a chunk of real Parmigiana Reggiano and grating it yourself. If Parmigiano Reggiano is too expensive, Grana Padano is usually cheaper and a good substitute.
  • Meat - you can easily add cooked bacon, shrimp or chicken (even leftover rotisserie chicken) to this dish at the same time that you add the pasta and pesto.

Equipment

A medium saucepan and a large pot or skillet is helpful for this recipe.

Overhead partial photo of pasta pesto with sun-dried tomatoes

Storage

Store pesto pasta in an airtight container in the refrigerator for up to 2-3 days.

Next Level Tips

  • I love using penne with this dish, but I've also used rigatoni (maybe you have some leftover after making shrimp rigatoni?) and farfalle when I'm feeling a little fancy. You can really use any pasta. However, if you're using a smaller sized pasta, I recommend cutting the sun dried tomatoes and spinach in half to match the size of your pasta.
  • I also like to match my parmesan cheese size to the size of my pasta, which is why I use shavings with this dish. You can also use shreds or finely grated parmesan cheese. Whatever shape you choose, I recommend buying a hunk of real Parmigiana Reggiano cheese and grating it yourself with a normal grater, a microplaner or a cheese shaver. It's cheaper to grate it yourself, tastes better and doesn't include the additives that are in pre-shredded cheese. If you want to read a little more about Parmigiana Reggiano cheese, check out my portobello mushroom parmesan recipe.
Angled overhead photo of pasta pesto with sun-dried tomatoes on a plate with a serving bowl filled with the same pasta in the background

FAQ

Do I need to cook my pasta al dente?

No, there's a scale in al dente pasta and it comes down to personal preferences. On a scale of raw to mushy, I'm an al dente +2. The best way to cook your pasta is according to the package or recipe (if you're using fresh pasta) directions. However, I find that almost all pasta needs to be taste-tested for doneness. (Carefully fish out a piece of pasta, drop it on a plate and taste it once it's cool enough to pick up with your fingers.) Taste the pasta once it starts to look soft and done or when the time is up on the package instructions, whichever comes first. If it's not done to your liking, wait another 1-2 minutes and taste again. For more information, check out this quick article about al dente pasta.

Can I use any type of pasta for pesto pasta with sun dried tomatoes?

Yes, you can use almost any pasta for pesto pasta with sun dried tomatoes. Penne, rigatoni, farfalle and spaghetti all work well since they hold onto the basil pesto and mix easily with the spinach and sun dried tomatoes. I would just recommend cutting the sun dried tomatoes and spinach in half if you are using a small pasta.

Do I need to cook the spinach before adding it?

No, you do not need to cook the spinach separately. The hot pasta wilts the fresh spinach quickly when it is layered in, making it soft and tender in about 1 to 2 minutes.

Can I use store bought pesto for pesto pasta with sun dried tomatoes?

Yes, store bought basil pesto works just fine in pesto pasta with sun dried tomatoes. Homemade pesto is probably better if you prefer a fresher flavor, but both options will coat the pasta well.

What protein can I add to pesto pasta with sun dried tomatoes?

You can add cooked chicken, shrimp or bacon to pesto pasta with sun dried tomatoes. Add the cooked protein at the same time as the basil pesto so it warms through and mixes evenly with the pasta.

Overhead partial photo of pasta pesto with sun-dried tomatoes with a fork in the middle

Pairing

These are my favorite dishes to serve with pesto pasta:

Overhead photo if pasta pesto with sun dried tomatoes on a plate with a napkin and silverware to the side

Pesto Pasta With Sun Dried Tomatoes

Tracy @ Next Level Baker
Pesto pasta with sun dried tomatoes is quick to make and easy to pull together with what you have on hand. Spinach and parmesan cheese round it out into a balanced, no stress lunch or dinner.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course
Cuisine American, Italian
Servings 2

Equipment

  • 1 medium saucepan
  • 1 large pot or skillet

Ingredients
  

  • 8 ounces penne or pasta of choice
  • 1 teaspoon salt
  • ½ cup sun dried tomatoes, packed in oil lightly drained
  • 2 large or 3 medium cloves garlic minced
  • 2 packed cups spinach
  • ⅓ cup basil pesto homemade or store bought
  • parmesan cheese for garnish
  • salt and pepper to taste

Instructions
 

  • Bring a medium saucepan of water to a boil for the pasta. Slightly drain the sun dried tomatoes, reserving 1-2 tablespoons of the oil. Mince the garlic, measure the spinach and grate the parmesan cheese.
  • Cook the pasta according to the package instructions. When the pasta is almost done, heat a large pasta pot or a large skillet over medium heat. Add the sun dried tomatoes and cook for 1-2 minutes until the sun dried tomatoes are heated through.
  • Drain the pasta. Add the spinach to the pot with the sun dried tomatoes, then immediately add the hot pasta omelette top of the spinach. Add the basil pesto last.
  • Stir everything together until the spinach wilts and the pesto evenly coats the pasta, about 1-2 minutes. The spinach will soften, shrink down turn bright green from the heat of the pasta and the pot.
  • Remove from the heat once the spinach has wilted. Add the pasta to serving bowls and top with the parmesan cheese.
  • Add salt and pepper to taste. Keep in mind that the pesto, parmesan cheese and sun dried tomatoes already add salt. Enjoy!

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Angled overhead photo of pasta pesto with sun-dried tomatoes on a plate with a serving bowl filled with the same pasta in the background

Easy 4-Ingredient Guacamole Recipe

by Leave a Comment

Four ingredient guacamole keeps things simple with just avocados, red onion, lime and cilantro. It comes together in minutes and hits that perfect balance of creamy, bright and fresh. Great for dipping, topping or scooping straight from the bowl.

Guacamole in a bowl surrounded by chips on an orange plate

I love avocados and use them in everything from salads to avocado aioli to shrimp burrito bowls. They're delicious, easy to use and I often buy them in bulk at Costco. The catch with buying avocados in bulk is that they tend to ripen all at the same time.

But, that's why four ingredient guacamole is so great. It's the easiest way to use up a bunch of ripe avocados at once. You may already have the ingredients on hand, and it comes together fast. Just open a bag of chips, and you have one of the very best appetizers ever. Yes, ever.

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Ingredients

Main ingredients for guacamole: avocado, red onion, lime and cilantro
  • Avocado
  • Red onion
  • Lime
  • Cilantro

See recipe card for quantities.

Guacamole in a small blue bowl surrounded by tortilla chips on a plate, some with guacamole on them

Substitutions and Variations

  • Gluten free - this recipe is naturally gluten free, so no substitutions are necessary.
  • Vegan - this recipe is naturally vegan, so no substitutions are needed.
  • Spicy - to add some spice, add one finely chopped jalapeño without the seeds. To make it spicier, leave the seeds in.

Equipment

No special equipment is needed to make guacamole. However, a masher tool is helpful. Otherwise, you can mash avocado with a fork. Traditionally, guacamole is made with a mortar and pestle, so that's an option as well.

A small bowl of guacamole on a small plate with tortilla chips in front of a larger bowl of guacamole on an organ plate surrounded by more tortilla chips

Storage

Store any leftover guacamole in an airtight container in the refrigerator for up to 2 to 3 days. Even though this recipe has a lot of lime, the top layer of guacamole may oxidize and turn brown in the refrigerator. You can easily scrape the brown layer off if it bothers you.

Next Level Tips

  • Guacamole has so many uses! It can be a dip, a topping for tacos or a spread on a sandwich or wrap. It can also be spread on toast just like you would for avocado toast. If you have some micro greens, sprinkle those on top. Yum!
  • This is my very favorite four ingredient guacamole recipe. But if you happen to have leftover pico de gallo, my favorite way to use leftover pico is to mix it into smashed avocado for the tastiest two ingredient guacamole. Just a side tip!
  • If you want to add more ingredients, you could also add diced tomatoes, blender salsa, pico de gallo, fresh minced garlic or chopped jalapeños. I love a chunky guac, but if you want to make it creamier, you could mix in sour cream as well.
Guacamole spread on a slice of toasted bread

FAQ

To salt or not to salt?

I think guacamole definitely needs salt and a lot more salt than you might think. Avocado dishes are like potato dishes, they just need salt. However, it really depends on what you are doing with the guacamole. If you are serving it as a dip for salty tortilla chips, then you can probably get away without salt. But if you wanted to spread guac on toast, then I would recommend some salt.

Do I really need to chill it for an hour before I serve it?

Yes and no. Do you have to chill guac before serving it? Technically, no. But does guac taste the very best when you give the flavors time to meld? Yes, definitely.

Pairing

These are my favorite dishes to serve with guacamole:

A bowl of guacamole with a chip sticking out surrounded by chips on a plate

Easy 4-Ingredient Guacamole Recipe

Tracy @ Next Level Baker
Four ingredient guacamole is quick, fresh and made with just avocado, red onion, lime and cilantro. It is an easy go to for chips, tacos or anything that needs a boost.
Print Recipe Pin Recipe
Prep Time 10 minutes
Melding/chill time 1 hour
Total Time 1 hour 10 minutes
Course Appetizer
Cuisine Mexican
Servings 8

Ingredients
  

  • 3 medium to large* avocados
  • 2 small limes juiced
  • ½ medium red onion finely diced
  • ½ bunch cilantro finely chopped
  • salt to taste optional

Instructions
 

  • Cut the avocado in half, remove the pits and scoop the flesh into a medium bowl. Mash with a fork or masher to your desired consistency.
  • Add the lime juice, diced red onion and chopped cilantro, then mix well.
  • Taste and season with salt, if desired. Start with ½ teaspoon to 1 teaspoon, adding more if needed. Guacamole typically needs a good amount of salt unless you are serving it with salty tortilla chips.
  • Cover and chill in the refrigerator for about an hour to let the flavors come together.

Notes

Note:  I recommend 3-4 medium to large avocados or 4-5 small avocados.

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Guacamole in a small blue bowl surrounded by tortilla chips on a plate, some with guacamole on them

Grilled Ham and Cheese Sandwich

by 1 Comment

Grilled ham and cheese takes a classic comfort sandwich and gives it a tasty upgrade. The ham gets grilled too, adding crisp edges and deeper flavor in every bite. It is simple, satisfying and just a little more exciting than the usual version.

Side view photo of a grilled ham and cheese sandwich that's been cut in half and stacked on top of each other

Ham is the one ingredient people tend to overlook when making a grilled ham and cheese sandwich. Most people reach for thin slices of lunch meat, which works, but it doesn't add much texture or depth of flavor. Using real ham and grilling it first brings out a richer flavor and crispy edges that completely changes the sandwich. It turns something simple into something you actually crave. Plus, aside from split pea soup, it is one of the best ways to use up leftover holiday ham.

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Ingredients

Ingredients needed for a grilled ham and cheese sandwich: ham, two or more types of cheeses, bread, butter and mustard (optional)
  • Sliced ham
  • Gruyere or other melty cheese
  • Cheddar or other tangy cheese
  • Sourdough or bread of choice
  • Mustard
  • Salted butter

See recipe card for quantities.

Grilled Ham

First, grill the ham! Heat a skillet, griddle or cast iron pan (I love my flat cast iron skillet) over medium heat. Ham is very fatty, so you don't need any additional oil or butter. Place the ham in a single layer and cook for 2-3 minutes on each side until the ham is lightly browned and the edges are crispy.

Photo showing grilled ham on a cutting board

Nicely grilled ham is the key to a great grilled ham and cheese sandwich!

Side view of two cut grilled ham and cheese sandwiches on a platter

Substitutions and Variations

  • Ham - you can substitute lunch meat ham for the leftover roasted ham. However, I still recommend grilling the ham first.
  • Bread - use your favorite bread. I love a good sourdough for grilled ham and cheese sandwiches but you can substitute your favorite bread or what you have on hand.
  • Cheeses - I recommend two or more cheeses. Gruyere for its melting properties and cheddar for its tanginess work great. But you can substitute Swiss, provolone, Gouda, mozzarella, goat cheese or another favorite cheese. You can also use more than two cheeses like in my four cheese grilled cheese sandwich.
  • Butter - since I'm from Wisconsin, we use butter for everything. But feel free to substitute mayo for the butter.
  • Mustard - if you like mustard, you already know your favorite mustard. Use it! I love a good spicy brown mustard for grilled ham and cheese, but my new favorite mustard is a local mustard by Sierra Nevada brewing company. So good!
  • Gluten free - to make this recipe gluten free, use a gluten free bread.
  • Vegan - to make this recipe vegan, you would need to use a vegan ham product, vegan cheeses, plant based butter and vegan bread. That's a lot of substituting, but it can certainly be done.

Equipment

A skillet, griddle or cast iron pan is needed to make grilled ham and cheese sandwiches.

Side view of tall stack of 4 halves of grilled ham sandwiches

Storage

Store in an airtight container in the refrigerator for up to 2 days. To reheat, use the skillet, griddle or cast iron pan over medium heat until the sandwich is heated through, flipping after 2-3 minutes. You could also reheat it in the air fryer at 375 degrees for 5-6 minutes. Then you don't have to flip halfway.

Next Level Tips

  • If you are making grilled ham and cheese sandwiches for a crowd, first grill all the ham. Then assemble the sandwiches and bake them following the instructions in my grilled cheese appetizer recipe.
  • Serve with a nice tomato soup or even split pea soup for some extra ham flavor.
  • If you have the choice between grating cheese yourself and buying shredded cheese, I always recommend grating your own cheese. It's cheaper, tastes better and you'll skip the anti-caking additives that are found in shredded cheese.

FAQ

What type of ham?

For a small family holiday meal, I would recommend a smoked, uncured ham that has not been cut. They usually come in nice 3 pound chunks. However, if you are feeding a larger crowd, you would need to buy several of those hams or one much larger ham. Those larger hams tend to come spiral cut, as seen in photo above. The precut ham is nice if you want uniform thinly sliced that you don't have to cut yourself. And because they come in much larger chunks, they feed a lot more people.

Side view photo of a grilled ham and cheese sandwich that's been cut in half and stacked on top of each other with a partial sandwich visible to the right

Looking for other recipes like this? Try these:

Close up side view of a cut grilled ham and cheese sandwich

Grilled Ham and Cheese

Tracy @ Next Level Baker
Grilled ham and cheese levels up a classic by grilling the ham for extra flavor and texture. It is an easy twist that makes a classic even more delicious.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 16 minutes
Total Time 21 minutes
Course Main Course
Cuisine American
Servings 2

Equipment

  • 1 Skillet, griddle or cast iron pan

Ingredients
  

  • 4 slices sourdough bread
  • 2 tablespoons salted butter
  • 1-2 tablespoons spicy brown mustard
  • 4-6 slices leftover ham
  • ½-1 cup Gruyere cheese shredded
  • 4 slices cheddar cheese

Instructions
 

  • Shred the Gruyere cheese and set aside.
  • Heat a skillet, griddle or cast iron pan over medium heat. Cook the ham in a single layer for 2-3 minutes per side until the ham has golden spots and slightly crispy edges. Remove from the pan and set aside.
  • Meanwhile, butter the outsides of each slice of bread with enough butter to coat the bread. The amount is up to you, but too much butter can make the sandwich greasy. Spread the mustard on the inside of the bottom slices.
  • Sprinkle ¼ to ½ cup of shredded Gruyere cheese on top of the mustard. Next, layer 2-3 slices of grilled ham on each sandwich. You can sprinkle a little more Gruyere in between the layers of ham to help hold everything together.
  • Top with slices of cheddar cheese and the second slice of bread, buttered side up.
  • Reduce the heat to medium low. Place the sandwiches in the pan with the shredded Gruyere side down. Melting the shredded cheese first helps hold the sandwich together and makes it easier to flip. Cook for 4-5 minutes until the bread is golden brown and the Gruyere has melted. Flip and cook another 4-5 minutes until the second side is golden brown and the rest of the cheese has fully melted.

Notes

  • The amount of ingredients you need is directly related to the size of your bread. I like to use a medium-sized sourdough loaf. If you are using sandwich bread, you'll need fewer ingredients. If you are using large sourdough bread, then you may need more ingredients. 
  • Think 'low and slow' when making grilled ham and cheese sandwiches. Start with medium low heat, but if the bread is browning before the cheese is melting, turn down the heat further. 

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Side view of one and a half grilled cheese sandwiches cut in half and stacked on top of each other

Split Pea Soup with Ham and Potatoes

by Leave a Comment

Split pea soup with ham and potatoes is the kind of dinner that turns simple leftover ham into a whole new meal. Smoky ham, tender potatoes, leeks, onions and creamy split peas simmer together for a hearty, no fuss dinner. It's easy to make, filling and a perfect way to use up leftover ham.

Overhead photo of split pea soup with ham and potatoes in a bowl with a spoon sticking out and another bowl behind it

Split pea soup gets a twist here with a blend of American and Dutch flavors, inspired by Erwtensoep. Celery root, leeks, and potato bring in that hearty Dutch feel and taste, while ham adds a classic American touch. Along with grilled ham and cheese sandwiches and frittatas, it's a great way to use up leftover ham. Because, truly, there are only so many times you can eat plain leftover ham before you need something new.

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Ingredients

Ingredients needed for split pa soup: split peas, ham, potato, onion, leeks, celery root, celery leaves (optional), bay leaves, salt and pepper.
  • Split peas
  • Ham
  • Potato
  • Onion
  • Leeks
  • Celery root
  • Bay leaves
  • Salt
  • Pepper
  • Celery leaves (optional)
  • Water

See recipe card for quantities.

Hints for the veggies

I recommend dicing the potatoes and celery root in similar sized cubes as they do retain some of their texture. Dice the onion in uniform, smaller pieces. Slice the leeks in thin rounds and then separate the layers.

Diced potatoes, celery root, leeks and onions on a cutting board

Split pea soup tastes the best the second day when the starches have had time to cool and absorb more of the liquid. On day one, the soup will be thinner like in the photo below. This is a photo of finished, very hot soup on day one. If this is the consistency you would like on day two, you may need to add more water or broth to thin it back out. However, before you adjust the consistency on day two, heat it back up to serving temperature. The soup will be thinnest when it's hot, and thickest when it's cold.

Overhead photo of soup in the pot on the stove when it's just finished cooking and still very hot.

Substitutions and Variations

  • Ham - split pea soup is one of my favorite ways to use up leftover ham. But maybe you don't have leftover ham? Think one pound of pork. Smoked sausage, spare ribs, pork shoulder, bacon or pork belly all work great. Traditionally, more than one type of pork is used. But it's a great way to use up leftover pork.
  • Celery root - if you can't find celery root, use 3 stalks of regular celery and dice it.
  • Carrots - not all split pea soup recipes call for carrots. If you want to add carrots, that's perfectly fine! Dice 2-3 medium carrots and add them with the potatoes.
  • Gluten free - this recipe is naturally gluten free, so no substitutions are needed.
  • Vegan - to make this recipe vegan, omit the ham or substitute a vegan pork product.
Overhead view of a bowl of split pea soup garnished with celery leaves and a spoon sticking out

Equipment

A soup pot or large saucepan is needed to make split pea soup.

Storage

Store soup in an airtight container in the refrigerator for up to 4 to 5 days. You can also freeze split pea soup. To reheat soup that has been frozen, it's best to let it thaw in the refrigerator overnight first. Then reheat on the stove over medium heat until heated through and hot. If it starts to boil, turn the heat to medium low. Stir occasionally.

Close up of bowl of split pea soup garnished with celery leaves

Next Level Tips

  • Split pea soup is a soup that tastes even better the next day. The starches in the peas and potatoes have time to absorb some of the liquid as it cools, so it naturally thickens. I eat split pea soup the day I make it, of course! It's too hard to wait, but it just tastes best the next day when it's thicker and the flavors have had more time to meld.
  • Making a bone-in ham? Split pea soup is a great way to use all the meat on the bone. Just add the bone with the meaty parts still attached when you add the split peas. After 90 minutes, remove the bone when you add the potatoes and other ingredients. Allow the bone to cool and then pull off any meat still attached and chop it. Add it back at the end with the chopped ham. This will also allow you to reduce the amount of pork needed at the end. Overall, you want about one pound of pork in the soup. Of course, you can adjust this up or down as well.
  • This soup makes a big batch and also freezes well. It's a great eat-half and freeze-half kind of meal that stretches the ingredients even further!

FAQ

What is celery root?

Celery root, or celeriac, is a root vegetable that's related to regular celery. It has a deeper celery flavor but the texture is definitely all root vegetable. It's worth the effort to find it if you've never tried it. It's not typically found at all grocery stores, but grocery stores like Sprouts or Safeway usually have it. Here's a quick article with a cute video if you want to learn more about celery root.

Angled view of split pea soup garnished with celery leaves with another bowl and uncooked split peas scattered on the table

Pairing

These are my favorite dishes to serve with split pea soup with ham and potatoes:

Overhead view of a bowl of split pea soup garnished with celery leaves and a spoon sticking out

Split Pea Soup with Ham and Potatoes

Tracy @ Next Level Baker
Split pea soup with ham and potatoes is an easy way to turn leftover ham into a hearty meal. Split peas, smoky ham and tender potatoes make it satisfying and simple.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 hours 15 minutes
Total Time 2 hours 25 minutes
Course Main Course
Cuisine American, Dutch
Servings 8

Equipment

  • 1 soup pot or large saucepan

Ingredients
  

  • 16 ounces split peas rinsed
  • 12 cups water
  • 1 medium to large potato cubed
  • 1 medium to large celery root cubed
  • 1 medium onion diced
  • 2 medium leeks sliced into rings
  • 2 cups ham cubed or rough chopped
  • 2 bay leaves
  • 1 bunch celery leaves optional
  • 1 tablespoon salt
  • 1 teaspoon pepper

Instructions
 

  • Bring 12 cups of water to a boil. Add the rinsed split peas, bay leaves and salt. Reduce to a gentle simmer and cook for about 90 minutes.
  • Meanwhile, cube the potato and celery root and dice the onion. Rinse the leeks well, slice them into rings and then separate the rings.
  • After the 90 minutes, add the potatoes, celery root, onion and leeks to the soup and simmer for an additional 30 minutes or until the vegetables are tender.
  • Stir in the ham, celery leaves and pepper and simmer until the ham is heated through.
  • Remove the bay leaves. Add any additional salt and pepper to taste. Enjoy!

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Close up view of split pea soup garnished with fresh celery leaves and a spoon sticking out one side and a napkin on the other side

Butternut Squash Toast

by Leave a Comment

Squash toast turns simple ingredients into something that tastes unique and different without a lot of extra work. Roasted butternut squash and caramelized onions bring sweetness that pairs perfectly with creamy ricotta, salty feta and a dash of crushed red pepper. Piled onto crispy bread and finished with fresh chives or microgreens, squash toast is a great dish for any time of day.

Close up view of squash toast sliced in quarters

So I really don't like blog posts where you have to read through some long personal story about how the recipe reminds them of a hot summer day sitting on the back porch drinking lemonade with grandma. So, I will always spare you that. But, this one does have a related personal story that I want to share.

I was out running and listening to an audiobook where they mentioned squash toast. I had never heard of squash toast. But I was so intrigued that I actually stopped running and Googled it. Sure enough, squash toast is an actual thing! Not as popular as avocado toast, of course, but it was a real thing. In fact, the creation of squash toast can be credited back to Jean-Georges Vongerichten, a French-American chef, cookbook author and worldwide restaurant owner. I have not seen his original recipe, but I read through many variations and then started making my own squash toast. This eventually led to my own variations, and here we are.

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Ingredients

Ingredients needed for squash toast: butternut squash, onion, ricotta cheese, feta cheese, olive oil, salt, crushed red peppers, micro greens and/or chives and bread.
  • Butternut squash
  • Olive oil
  • Crushed red pepper
  • Coarse salt
  • Ricotta cheese
  • Onion
  • Regular salt
  • Feta cheese
  • Chives or microgreens
  • Sturdy bread for toasting

See recipe card for quantities.

Instructions for caramelized onions

Sliced raw onions in pot as step 1 in the process of caramelization

Step 1: Slice the onion from root to stem into long, thin slices. Heat 1 tablespoon of olive oil in a saucepan over medium heat. Once the pan is hot, add the onions and stir to coat them. Since onions reduce in size significantly as they caramelize, it is best to overcrowd the pan and stir occasionally.

Caramelized onions in pan

Step 2: After about 10 minutes, the onions will start to soften and become translucent. Reduce the heat to low and continue stirring occasionally until the onions are very tender and reach your desired consistency or until the squash is done.

The onions do not have to be fully caramelized. If you like a little more texture, stop cooking the onions once they reach your desired consistency.

Very close up view of one slice of squash toast sliced in quarters

Substitutions

  • Gluten free - for a gluten free option, use gluten free bread.
  • Vegan - for a vegan option, use vegan ricotta and feta style cheeses.
  • Cheese - use your favorite soft cheese if you don't have ricotta or feta on hand. You could easily substitute goat cheese or another favorite cheese.
  • Butternut squash - you can substitute fresh butternut squash, but the cooking time may vary. See the note at the end of the recipe.

Equipment

No special equipment is needed for this recipe.

Storage

Store any leftover squash toast in an airtight container in the refrigerator for up to 2 to 3 days. For best results, reheat it in the air fryer at 375 ℉ for 5 to 6 minutes until warmed through and crisp.

Overhead view of three pieces of squash toast. the center piece is not cut. Both the top and bottom pieces are sliced in quarters. This is illustrating the different ways to cut the toast. If you cut it one way, it's a meal. If you cut it another way, it's an appetizer.

Next Level Tips

  • The amazing thing about squash toast is that it can be a meal, like part of breakfast, brunch or dinner. Or it can be an appetizer. It all depends on how you cut it! Leave it uncut or cut in half for a meal. Or cut it in quarters as an appetizer to serve more people!
  • Use your favorite microgreen or herb on top. I love chives or micro arugula for squash toast. However, micro arugula is not always available. Trader Joe's has a great mixed microgreen option too.
  • If you are buying micro greens or chives just for this recipe, you will have a lot leftover. Use any leftover herbs in a salad. Not sure how to make a basic green salad? Check out my post on how to build a salad.
Close up view of squash toast sliced in quarters

FAQ

What kind of squash should I use?

Since we're going for a soft, mashable texture, frozen butternut squash is the best option. It cooks more consistently and has a bit more moisture, which helps it break down easily without too much browning.

You can use fresh butternut squash, either whole or pre cut, but cooking time can vary depending on ripeness. Pre cut squash is sometimes harvested early, which can make it firmer and slower to soften. Roasting fresh squash also creates more browning, which is great for some dishes but not ideal when you want a smooth, mashed texture that retains the original color.

Do I have to roast the squash?

No, if you're short on time, you can steam the squash in the microwave instead. Add the squash and 1 tablespoon of water to a microwave-safe dish with a lid and cook for 7 to 8 minutes, or until tender.

Very close up photo of one pieces of butternut squash toast cut in half

Looking for other recipes like this? Try these:

Close up overhead view of squash toast cut in four pieces

Butternut Squash Toast

Tracy @ Next Level Baker
Squash toast layers ricotta cheese, roasted butternut squash, caramelized onions and feta on crisp bread. Depending on how you cut it, it works as a meal or an appetizer.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 33 minutes
Total Time 43 minutes
Course Appetizer, Breakfast, Brunch
Cuisine American
Servings 4

Ingredients
  

  • 4 slices sturdy bread ex. sourdough
  • 1 cup ricotta cheese
  • 16 ounces frozen* butternut squash
  • ¼ teaspoon crushed red chili peppers
  • 1 teaspoon course salt
  • 2 tablespoons olive oil divided
  • 1 teaspoon regular salt
  • 1 medium onion sliced
  • 2-3 tablespoons feta crumbles
  • chopped chives or micro greens

Instructions
 

  • Preheat oven to 425 ℉. Lightly spray a baking sheet with cooking spray or line the baking sheet with a silicon mat.
  • While the oven preheats, slice the onion from root to stem into thin slices. Heat 1 tablespoon of olive oil in a small to medium saucepan over medium heat. Once the pan is hot, add the onions and stir to coat. After about 10 minutes, when the onions begin to soften and turn translucent, add 1 teaspoon of salt, stir and reduce heat to low.
  • Toss the butternut squash in a mixing bowl with 1 tablespoon olive oil, 1 teaspoon coarse salt and ¼ teaspoon crushed red pepper. Spread in a single layer on the baking sheet and roast for 25 to 30 minutes, until soft enough to mash.
  • While the squash is roasting, continue cooking the onions on low, stirring occasionally. Let them slowly caramelize until browned and very tender or until the squash is done.
  • Remove the squash from the oven and let cool slightly.
  • Lightly brush both sides of the bread with olive oil. Place in the oven and toast for about 8 minutes until crisp, flipping halfway through. Remove and let cool slightly.
  • Transfer the roasted squash back to the mixing bowl and mash until smooth.
  • Assemble the squash toast by spreading about ¼ cup ricotta on each slice of toast. Top with a layer of mashed butternut squash. Then add a layer of caramelized onions. Sprinkle the feta cheese on top of the caramelized onions.
  • Serve whole or cut in half for a meal, or into quarters for an appetizer. Top with chopped chives or microgreens before serving.

Notes

*If using fresh butternut squash, the cooking time may vary. It may take less time or more time depending on how ripe the squash is. Check it first at 20 minutes, and continue roasting until it can be mashed easily. 

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Close up view of angled squash toast sliced in quarters

Carrot Bundt Cake

by Leave a Comment

Carrot bundt cake is the kind of dessert that feels like it's meant for special occasions, but it's actually easy to make at any time of the year. And it bakes up tender, moist and perfectly spiced with crunchy nuts in every bite. Finished with cream cheese frosting and toasted flakes on top, carrot bundt cake has just the right mix of sweetness, nuttiness and texture.

Overhead view of a slice of carrot bundt cake on its side among other slice of the cake that are still upright

I love carrot cake. Like, truly love it. And not just at Easter either. But, how did carrot cake end up being tied to Easter anyway? That part is still a bit of a mystery. Some say carrots signal spring and new growth. Others point to the Easter bunny connection because bunnies like carrots. Who knows if we will ever get a real answer, but I really will take any excuse for carrot cake.

My go to carrot cake is usually a single layer no nut version, but I do like to switch things up. This version is a bundt cake loaded with nuts and topped with toasted coconut flakes. Some people add raisins or pineapple. You could substitute raisins or pineapple for the nuts, but I just can't go there. I love carrot cake too much for that.

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Ingredients for the carrot cake

Ingredients needed to make carrot bundt cake: all purpose flour, white sugar, neutral vegetable oil, eggs, carrots, walnuts, baking soda, salt, and coconut to toast.
  • Carrots
  • All-purpose flour
  • White sugar
  • Eggs
  • Neutral vegetable oil
  • Walnuts (optional)
  • Cinnamon
  • Baking soda
  • Salt
  • Coconut flakes (optional for frosting)

See recipe card for quantities.

Ingredients for the cream cheese frosting

  • Powdered sugar
  • Cream cheese
  • Salted butter
  • Salt
  • Vanilla extract
  • Coconut flakes (optional)

See recipe card for quantities.

Instructions for decorating the cake

Step one in decorating a carrot bundt cake: add the frosting to the top of the cake in globs

Step 1: Make the frosting and add it to the cooled cake in globs.

Step two in decorating a carrot bundt cake: smooth out the frosting with a knife or an icing spatula

Step 2: Smooth out the frosting on the top and as far down the sides as you wish.

Step 3 in decorating a carrot bundt cake: make waves in the frosting by flicking the knife or icing spatula in random directions

Step 3: Make waves in the frosting by flicking a knife or an icing spatula in random directions.

Step four in decorating a carrot bundt cake: toast and add the toasted coconut to the top of the frosted cake

Step 4: Toast the coconut flakes and add them to the top of the frosting.

Decorating Options: you can also decorate the carrot bundt cake like my single layer carrot cake where I do rosettes with a piping bag. If you're familiar with piping or once you become familiar with piping, I think piping frosting is faster overall. You can also pipe a Nothing Bundt Cake style or an inspired by Nothing Bundt Cake style like I used on my chocolate bundt cake. However, this carrot cake with nuts and toasted coconut flakes on top of messy frosting waves is a great option too. It's meant to be a messy but artful, so it still ends up looking fancy with minimal effort. I love when my messy side and my artistic side meet in the middle.

Side view of a carrot bundt cake with a chunk missing so that you can see the insides of the cake

Substitutions

  • Walnuts - walnuts have a nice flavor and fat content, but you can substitute another type of nut, like pecans, if you prefer.
  • Coconut flakes - you can also substitute shredded coconut for the coconut flakes.

Equipment

A bundt cake pan is needed for this carrot bundt cake. And a hand or stand mixer is helpful.

Overhead view of a slice of carrot bundt cake on a plate with a bite on a fork with another slice on a plate in the background

Storage

Store any leftover carrot cake in an airtight container in the refrigerator for up to 4 to 5 days.

Next Level Tips

  • You might be tempted to toast the walnuts first, but don't do it. The walnuts will toast fine inside of the baking cake.
  • I highly recommend grating the carrots with a grater. Yes, you could use a food processor. And, yes, that is quicker. But, I think the taste and texture of the cake is much better with grated carrots.
  • Always use a high quality cinnamon! See my recipe for overnight cinnamon rolls if you want to read more about different types of cinnamon.
  • You can buy minced walnuts at the grocery store, but it's cheaper to buy large bags of nuts at Costco and chop them yourself. I always have a large bag of walnuts on hand because I eat berry yogurt parfaits every day for breakfast.
  • Yes, you could also leave out the nuts. If you are leaving out the nuts, then you don't have to bake the cake at 325 degrees. You have the option to bake the cake at 350 degrees for 60-65 minutes instead.
  • If you want more instructions for toasting coconut, check out the instructions in my Samoas cupcake recipe.
Overhead view of a slice of carrot bundt cake on its side among other slice of the cake that are still upright

Looking for other recipes like this? Try these:

FAQ

How to invert a Bundt cake pan?


Make sure to generously spray the bundt pan, especially the inner ring, so that the cake releases cleanly. After baking, let the cake cool in the pan for at least 30 minutes. Place your serving plate on top of the bundt cake, hold it firmly in place and then carefully invert the pan. Gently lift the pan off. If it sticks, tap it in a few spots before trying again.

Why toast the coconut?

Toasting the coconut deepens the flavor of coconut as it brings out a caramelized nutty flavor in the coconut. It also improves the texture by giving the coconut a crispier texture. And, finally, it also improves the appearance of coconut. Toasted coconut looks and tastes so much better than non-toasted coconut.

Angled overhead photo of a carrot cake bundt cake topped with toasted coconut

Carrot Bundt Cake

Tracy @ Next Level Baker
Carrot bundt cake is tender, moist and perfectly spiced with crunchy nuts throughout. Cream cheese frosting and toasted coconut flakes on top add the perfect finishing touches.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Cooling and frosting 2 hours 50 minutes
Total Time 4 hours 15 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 bundt pan
  • 1 Stand or hand mixer

Ingredients
  

Carrot bundt cake

  • 2 cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt
  • 2 cups white sugar
  • 1 ½ cups neutral vegetable oil
  • 4 large eggs
  • 3 cups carrots grated
  • 1 cup walnuts chopped

Cream cheese frosting and toppings

  • 1 cup coconut flakes
  • 8 ounces cream cheese block
  • 8 tablespoons salted butter
  • 1 teaspoon vanilla optional
  • ⅛ teaspoon salt
  • 4 cups powdered sugar

Instructions
 

Make the carrot bundt cake

  • Preheat the oven to 325℉ and spray a 10-12 cup bundt pan very well with cooking spray. Make sure to coat the inner ring as well.
  • In a mixing bowl, combine the all-purpose flour, baking soda, cinnamon and salt and mix well.
  • Add the white sugar and oil to the mixing bowl and mix on low until integrated. Add the eggs, one at a time, and mix on low until integrated.
  • Add the shredded carrots and stir or mix on low until they are evenly distributed.
  • Add the chopped walnuts and stir or mix on low until they are evenly distributed.
  • Pour the cake batter into sprayed bundt pan. Bake at 325℉ for about 70-75 minutes or until a toothpick in the center comes out clean. Let the cake to cool in the pan for 30 minute and then invert the bundt pan on to a serving plate. Allow to completely cool, a minimum of 2 hours, before frosting.

Toast the coconut

  • Heat a nonstick pan over medium heat. Do not add oil, butter or cooking spray.
  • Add the coconut in a single layer and stir constantly until more than half of it is light golden brown, about 3 to 5 minutes.
  • Remove the coconut from the heat and transfer immediately to a plate to stop the cooking process and allow it to cool.

Make the frosting

  • In a mixing bowl, mix the the softened cream cheese and softened salted butter on medium until thoroughly combined and fluffy with no lumps remaining.
  • Add 3 cups of the powdered sugar, the salt and the vanilla (if using) to the mixing bowl and mix on medium until integrated. Scrape down the sides. Add the last cup of powdered sugar and mix on medium high to high until light and fluffy, approximately 5-7 minutes. Scrape down the sides of the mixing bowl halfway through.
  • Apply the frosting to the cooled cake in globs with an offset icing spatula or a regular knife.
  • Smooth out the frosting on top of the cake and as far down the sides as you like.
  • Make textured waves in the frosting by flicking the knife or icing spatula in random directions.
  • Sprinkle the toasted coconut over the frosting.

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Side view of a section of the carrot bundt cake so that you can see the inside of the cake

Shrimp Rigatoni with Tomato Butter Sauce

by Leave a Comment

Shrimp rigatoni with tomato butter sauce is the kind of pasta dinner that sounds fancy but actually comes together fast and easy. Juicy shrimp, tender rigatoni and a silky tomato butter sauce make every bite rich, comforting and delicious. It's a simple weeknight recipe that tastes like something you would order at your favorite Italian spot.

Overhead view of a partial plate of rigatoni with shrimp and tomato butter sauce with a basil garnish on a blue Polish pottery plate.

So I was at a pretty nice restaurant and ordered something similar to this shrimp rigatoni with tomato butter sauce. I won't name the place, because somehow they overcooked the shrimp and it tasted like rubber. Granted, the restaurant is known for their meat not seafood, but overcooked shrimp? Really? So I went home and made my own. And now I want to share it with you too! It's sooooo good, just don't overcook the shrimp. Cook the shrimp just until they turn opaque and pink, and not a second longer!

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Ingredients

Ingredients needed for shrimp rigatoni with tomato butter sauce: shrimp, rigatoni, canned whole tomatoes, onion, salted butter and salt.

Substitutions and variations

  • Gluten free - use a gluten free rigatoni to make this recipe gluten free.
  • Pasta sauce - the tomato butter sauce is pretty quick and easy, but maybe you just don't want to make a pasta sauce from scratch? That's ok! Just substitute 28 ounces of your favorite jarred sauce instead.

Equipment

To make this recipe in the quickest way, you'll need multiple pots and pans. One pan to cook the sauce, one pot to cook the pasta and another pan for the shrimp.

Overhead close up view of shrimp rigatoni garnished with small, thin strips of basil on a blue plate

Storage

Store leftover shrimp rigatoni in an airtight container in the refrigerator for up to 2 to 3 days.

Next Level Tips

  • Always choose your pasta wisely. There is a time for fresh pasta and a time for dried pasta. Personally, I don't have time to make rigatoni from scratch, and it's not usually a pasta that's available freshly made. But I do try to buy a high quality, locally made dried pasta when I'm cooking for important friends and family.
  • Not everyone is going to love the simplicity of a four ingredient pasta sauce. If you want additional depth of flavor, you can add two garlic cloves while the butter is melting, add two or more teaspoons of bread dipping seasoning with the tomatoes, slice and add back the onions instead of discarding them, top with finely grated Parmigiano Reggiano, garnish with thinly sliced basil or all of the above!
  • Speaking of the onions, they are so, so good! As written, the recipe says to discard them, but...don't do it! I either eat them straight as I'm plating this dinner, or cut them in long slices and add them to the dish. They are too good to discard!
Very close up overhead view of a bowl of shrimp rigatoni with tomato butter sauce

FAQ

What is Tomato Butter Sauce?



Tomato butter sauce is a simple tomato sauce introduced by Marcella Hazan, a chef and cookbook author widely known for bringing Italian recipes, techniques and cooking methods to English speakers through her cookbooks. I first learned about her while researching tomato butter sauce. After ordering the dish with tomato butter sauce at a restaurant, I was curious whether it was an actual real dish beyond that restaurant. It turns out that it is, although I never came across her original recipe.

Instead, I read through many recipes that reproduce or adapt her tomato butter sauce. Most make small tweaks to the original, just as I have. Hazan's version reportedly used only three ingredients: tomatoes, butter and onion. For my version, I added salt and shortened the cooking time to better suit more modern cooking preferences. I've also included a few optional additions in the Next Level Tips section above for those who want to experiment with extra flavor.

Overhead view of shrimp rigatoni with tomato butter sauce topped with parmesan cheese and a basil garnish with more basil in the background.

Pairing

These are my favorite dishes to serve with shrimp rigatoni:

Overhead photo of rigatoni with shrimp and tomato butter sauce on a blue polish pottery plate

Shrimp Rigatoni with Tomato Butter Sauce

Tracy @ Next Level Baker
Shrimp rigatoni with tomato butter sauce is a quick pasta dinner made with tender shrimp and a creamy tomato butter sauce. It's easy enough for weeknights but special enough to serve to guests too.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, Italian
Servings 3 adults

Ingredients
  

  • 8 ounces rigatoni
  • 1 pound shrimp thawed, deveined and peeled
  • 1 28 ounce can whole peeled tomatoes
  • 4 tablespoons salted butter
  • 1 medium yellow onion halved
  • 2 teaspoons salt
  • ¼ - ½ cup Parmigiana Reggiano, finely grated optional

Instructions
 

  • Start the sauce first so it has the most time to cook. Heat a large saucepan over medium heat. When hot, add the butter and halved onion. Cook until the butter melts.
  • Add the salt and tomatoes. Smash the tomatoes with the back of a wooden spoon. Once the tomatoes start bubbling, reduce the heat to medium low. Continue cooking and stirring occasionally until the pasta and shrimp are ready.
  • Start heating a pot of water for the pasta.
  • Cook the rigatoni according to the package instructions, typically 8-11 minutes, until al dente or slightly softer.
  • Remove the onion from the tomato sauce and discard. Add the cooked pasta to the tomato sauce and turn the heat to low.
  • Meanwhile, pat the thawed shrimp dry.
  • Heat a large skillet to medium high heat. When the pan is hot, add a tablespoon of olive oil and swirl it around. Add the shrimp in a single layer. Cook for 2 minutes on the first side. Flip and cook 1 to 3 minutes on the second side, just until the shrimp turn opaque and pink. Immediately remove the shrimp from the pan to prevent overcooking and add them to the tomato butter sauce with the pasta.
  • Stir until the rigatoni, shrimp and tomato butter sauce are all evenly combined. If desired, garnish with optional ¼ cup to ½ cup of Parmigiano Reggiano cheese and thinly sliced fresh basil. Serve and enjoy!

Notes

Serves 3 adults or 2 adults and 2 children. 

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Overhead view of shrimp rigatoni with tomato butter sauce topped with parmesan cheese and a basil garnish with more basil in the background.

Chocolate Peanut Butter Truffles

by Leave a Comment

Chocolate peanut butter truffles prove that four simple ingredients can turn into something truly delicious. Each ball is rich and decadent with a creamy peanut butter center wrapped in crisp chocolate. Chocolate peanut butter truffles are perfect for holidays, gifting or keeping in the fridge for an easy sweet fix.

Overhead close up photo of chocolate peanut butter truffles on a plate, some are decorated with crushed peanuts and the rest are decorated with chocolate drizzle

The pairing of chocolate and peanut butter goes back to H.B. Reese who later created Reese's peanut butter cups. No surprise there. But, fun fact: the combo is over 100 years old and Reese's peanut butter cups (est. in 1928) are almost 100 years old. That's kind of wild to think about. But I'm not saying these taste like Reese's peanut butter cups. I think they taste even better! And truffles look a lot prettier. But instead of boring you with a long story about some nostalgic childhood memory, I figured I would throw in a fun fact about the pairing of chocolate and peanut butter.

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Ingredients

Ingredients needed to make chocolate peanut butter truffles: peanut butter, salt butter, powdered sugar and chocolate melting wafers
  • Creamy peanut butter
  • Salted butter
  • Powdered sugar
  • Chocolate melting wafers
  • Optional toppings like crushed peanuts, sprinkles or fancy salt
Overhead close up photo of chocolate peanut butter truffles on a plate, some are decorated with crushed peanuts and the rest are decorated with chocolate drizzle

Substitutions and Variations

  • Gluten free - these chocolate peanut butter balls are naturally gluten free.
  • Vegan - use vegan butter and vegan chocolate chips to make these truffles vegan.
  • Melting chocolate - you can substitute chocolate chips or chocolate for the melting wafers but it is thick when melted. So, you'll want to add one tablespoon of vegetable shortening or coconut oil to the chocolate while you are melting it to thin it down. However, as this is not tempered chocolate, so you will need to keep these in the refrigerator and not leave them out too long when serving as they will soften.

Equipment

A stand or hand mixer is helpful to make these chocolate peanut butter truffles.

Overhead photo of chocolate peanut butter truffles with one cut in front so that you can see the inside with crushed peanuts sprinkled in the foreground

Storage

Store peanut butter balls in an airtight container in the refrigerator for up to 7 days.

Next Level Tips

  • I prefer dark chocolate melting wafers, but you can use your favorite kind of chocolate melting wafers.
  • If you don't have special chocolate dipping tools, you can use two forks to dip the balls. Just drop a chilled ball into the melted chocolate, and use one fork to roll it around and lift it out. Then, tap the fork on the side of the bowl to help excess chocolate drip off. Use the second fork to help slide the ball off the first fork onto the parchment paper so that you don't end up with a large pool of chocolate at the base of the ball.
  • If the chocolate starts to thicken too much while you are working on coating the balls, you can pop it back in the microwave for 10 seconds to thin it back out.
  • When using crushed peanuts or sprinkles as decorations, you'll want to decorate the ball immediately after dipping or drizzling the chocolate on top as melting wafer chocolate hardens very quickly. We need the chocolate to be melty enough for the decorations to stick.
  • When I bring a dessert to a party, I like to decorate it so people get a little hint of what is on the inside too. For anyone with allergies, sprinkling crushed peanuts on the outside makes these truffles clear it's a dessert made with peanuts. But it also looks cute and classy too. Bonus!
Overhead photo of chocolate peanut butter truffles with a cut one in front so that you can see the inside with crushed peanuts sprinkled in the foreground

FAQ

Why should I use chocolate melting wafers?

Chocolate melting wafers make coating truffles so much easier because you do not have to mess with tempering chocolate. Regular chocolate needs to be heated and cooled to just the right temperatures to get that shiny finish and snap. And if it's not done right, the finished chocolate can look dull or stay soft. Melting wafers melt smoothly, dip easily and set up firm and glossy. They just make the whole process a lot easier.

What is the best way to shape the balls?


I use a small cookie scoop to portion out one tablespoon of the peanut butter mixture at a time so that the balls are all about the same size. To form the main ball shape, roll each scooped mixture between the palms of your hands. If needed, use your fingers to finish shaping into a ball. The balls need to set in the freezer for 30 minutes before you coat them with chocolate. If you are not happy with the initial shape, take them out after about 10 minutes, quickly reshape them and return them to the freezer to finish setting.

Very close up photo of chocolate peanut butter truffles in a pile on a plate

Looking for other recipes like this? Try these:

Overhead photo of 25 chocolate peanut butter truffles on a square, white plate. Some are decorated with crushed peanuts.

Chocolate Peanut Butter Truffles

Tracy @ Next Level Baker
Chocolate peanut butter truffles are made with just four ingredients and come together fast. Creamy peanut butter centers and a rich chocolate coating make them the perfect combo for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Rolling, chilling and decorating time 1 hour 15 minutes
Total Time 1 hour 25 minutes
Course Dessert
Cuisine American
Servings 32 balls

Equipment

  • 1 Stand or hand mixer

Ingredients
  

  • 1 cup creamy peanut butter room temperature
  • ¼ cup salted butter room temperature
  • 2 cups powdered sugar
  • 10 ounces chocolate melting wafers

Instructions
 

  • Line a baking sheet with parchment paper.
  • In a large bowl, mix together the room temperature peanut butter and salted butter until well blended and no lumps remain.
  • Add the powdered sugar ½ cup at a time, mixing well after each addition until well blended.*
  • Shape the mixture into one tablespoon sized balls and place them on the baking sheet. (A small one-tablespoon cookie scoop is perfect to get the right amount.) Transfer the baking sheet to the freezer for 30 minutes.
  • Melt the chocolate wafers according to the package instructions or in the microwave in 30 second intervals, stirring between each interval. When the wafers are almost melted, stir until all chocolate is melted and no lumps remain.
  • Line a second baking sheet or plate with parchment paper.
  • Remove the balls from the freezer in 2 or 3 batches, keeping the rest frozen.
  • Drop one ball at a time into the melted chocolate and roll to coat completely. Use a chocolate dipping tool or two forks to lift it out, letting the excess chocolate drip back in to the bowl.
  • Place the coated balls on the baking sheet to set. Melting chocolate hardens fast. If you are decorating with sprinkles or crushed peanuts without a chocolate drizzle, add them right away before the chocolate hardens.
  • If you have leftover chocolate, heat it in the microwave for 10-15 seconds. Put it in squeeze bottle or use a spoon to drizzle it over the balls. You can add crushed peanuts or sprinkles after the drizzle as well.
  • Once the chocolate has hardened, place them in the refrigerator until ready to serve.

Notes

*If you accidentally added all the powdered sugar at once, don't worry. It will look crumbly for a while, but just keep mixing until it comes together into a soft, moldable consistency. 

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Overhead angled photo of chocolate peanut butter truffles, some decorated with crushed peanuts with a title overlay that says Chocolate Peanut Butter Truffles

Easy Gluten Free Veggie Lasagna

by 2 Comments

Easy gluten free veggie lasagna is the kind of dinner that feels impressive but is secretly very low effort. There is no precooking of pasta noodles, spinach or veggies. Everything gets layered and baked as is. It is comforting, great for weeknights and completely gluten free. No extra steps and no extra stress.

Overhead partial view of a 9x13 pan of baked veggie lasagna

I'm all about comfort food with more veggies. I mean, have you tried my gluten free sweet potato brownies? Sooo good! I'm also all about making things easier. If you already have homemade marinara sauce or use a good jarred sauce, nothing in this vegetable lasagna needs to be precooked. No boiling lasagna noodles. No pre cooking spinach or veggies. We just slice, layer and bake. Lasagna already takes long enough in the oven, so there's no need to overcomplicate the prep. The trick is using vegetables that soften easily with heat and slicing them thinly. That cuts out a ton of work and gives you more layers of flavor in the end.

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Ingredients

Ingredients needed to make veggie lasagna: pasta or marinara sauce, lasagna noodles, ricotta cheese, zucchini, mushrooms, spinach, salt, Italian seasoning, garlic (optional), mozarella cheese and parmesan cheese (optional).
  • Homemade marinara sauce or store bought pasta sauce
  • Gluten free no-boil lasagna noodles
  • Ricotta cheese
  • Zucchini
  • Mushrooms
  • Fresh spinach
  • Salt
  • Bread dipping seasoning or Italian seasoning
  • Garlic
  • Mozzarella cheese
  • Parmesan cheese (optional)

See recipe card for quantities.

Instructions for layering veggie lasagna

Lasagna is all about the layers, and this no meat, vegetable version is no exception.

Step 1 of layering veggie lasagna: Spray a 9x13 baking dish with cooking spray and spread one cup of marinara or pasta sauce on the bottom of the baking pan

Step 1: Spray a 9x13 baking dish with cooking spray. Spread 1 cup of pasta sauce evenly over the bottom.

Step two of making lasagna: add a layer of lasagna noodles

Step 2: Add a layer of no boil lasagna noodles over the sauce. If needed, overlap or break the noodles to fully over the sauce.

Step 3 in layering veggie lasagna: add a layer of ricotta cheese

Step 3: Spread half of the ricotta cheese evenly over the noodles.

Step 4 in layering veggie lasagna: add a layer of thinly sliced zucchini

Step 4: Add a layer of zucchini slices, overlapping them to cover the ricotta completely.

Step 5 of layering lasagna: add a layer of thinly sliced mushrooms

Step 5: Next, add a layer of mushrooms covering all of the zucchini.

Step 6 of layering veggie lasagna: add a layer of fresh spinach

Step 6: Then add a double layer of fresh spinach on top of the mushrooms. Pack the spinach down tight.

Step 7: add a layer of pasta sauce

Step 7: Add 1 cup of pasta sauce over the spinach and spread it evenly.

Step 8: add another layer of noodles, ricotta, zucchini, mushrooms and marinara sauce and then top with mozzarella cheese. It's now ready to bake.

Step 8: Repeat with another layer of noodles, zucchini, mushrooms and sauce. (I like to do one double layer of spinach, but you could split the spinach into two layers.) Then top with mozzarella cheese and it's ready to bake.

Cover with aluminum foil and bake at 350 degrees for 50 minutes. Remove the aluminum foil and bake for another 10-15 minutes until all the cheese has melted. I like the edges extra crispy, so I bake uncovered for 15 minutes. Remove from the oven and let stand for 10 minutes or longer before slicing.

Overhead view of a baked 9x13 pan of veggie lasagna

Substitutions and Variations

  • Regular noodles - you can substitute regular no-boil lasagna noodles for the no-boil gluten free noodles. Regular noodles also work great with this recipe.
  • Spinach - you can use frozen spinach that's been thawed or cooked if you don't want to use fresh spinach.
  • Meat - yes, you can add meat or a meat substitute. But give no meat lasagna a try first, you might be surprised at how much you don't even miss the meat. Meat is getting super expensive lately. If you use meat or a meat substitute, mix it in with the pasta sauce.
  • Vegan - to make this recipe vegan, use whipped tofu (like in my whipped tofu ricotta recipe) or vegan ricotta as well as vegan mozzarella and vegan parmesan cheese. Or skip the vegan parmesan cheese. If we're being honest, I have yet to find a really good vegan parmesan cheese.

Storage

Store vegetable lasagna covered or in an airtight container in the refrigerator for up to 4 days. You can also freeze vegetable lasagna. To reheat a pan of leftover lasagna from a refrigerated state, use the same baking instructions as the original recipe. Or you can microwave smaller portions.

A piece of lasagna in a small ceramic bowl with grilled garlic bread

Next Level Tips

  • Serve vegetable lasagna with a nice salad, some gluten free baked or grilled garlic bread or a side of bread with bread dipping seasoning in olive oil.
  • I love making seasoning blends that have multiple uses. No one has the time or space for single use seasoning blends anymore. My bread dipping seasoning is a great substitute for Italian seasoning.
  • Slice all the vegetables as thinly as possible. For the zucchini, use a mandolin if you have one. For the mushrooms, use large mushrooms if you can and slice them with a knife as thinly as possible.
  • Fresh spinach is a lot easier to use than frozen spinach but it takes up a lot of room. Pack it down tightly before adding the next layer.
  • Spreading the ricotta on the noodles while they are in the baking dish can be a pain. Sometimes I spread the ricotta on the noodles while I am holding them before I add the noodles to the pan. Just do it carefully!
  • For an extra cheesy version, add another layer of cheese after the spinach.
  • Lasagna is one of the few foods that tastes better the next day. I love lasagna leftovers! Just re-heat with the same instructions as the original bake or microwave it in smaller portions.

FAQ

Can I add other veggies?

Absolutely! This recipe is easily adaptable. If your baking pan has more room, add more veggies. I intentionally left out carrots and onions. I've tried them in the past, and they don't soften enough without being precooked. Even if you use a mandolin on the lowest setting to get super thin carrots, they still don't get soft enough without precooking them.

Side view of a piece of lasagna on a small plate with grilled garlic bread

Pairing

These are my favorite dishes to serve with veggie lasagna:

Overhead partial view of a finished pan of veggie lasagna

Gluten Free Veggie Lasagna

Tracy @ Next Level Baker
Easy gluten free vegetable lasagna keeps dinner simple with no precooking of pasta noodles, spinach or veggies. Just layer, bake and enjoy an easy gluten free meal packed with veggies that works even on weeknights.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Cooling Time 10 minutes
Total Time 1 hour 40 minutes
Course Main Course
Cuisine Italian
Servings 12

Ingredients
  

  • 3 cups homemade marinara sauce or pasta sauce
  • 8-12 sheets gluten free no-boil lasagna noodles
  • 15 ounces ricotta cheese
  • 2 teaspoons bread dipping seasoning or Italian seasoning
  • 2 teaspoons salt
  • 2 cloves garlic optional
  • 1 ½ large zucchinis thinly sliced
  • 12 ounces mushrooms thinly sliced
  • 4 cups fresh spinach (about 5 ounces)
  • 2 to 2 ½ cups mozzarella cheese
  • ¼ to ½ cup parmesan cheese optional
  • chopped parsley for garnish optional

Instructions
 

  • Preheat oven to 350 ℉. Spray a 9x13 baking dish with cooking spray. Slice the veggies. Mix the extra salt, bread dipping seasoning and garlic (if using) into the pasta sauce.
  • Spread 1 cup of pasta sauce evenly over the bottom, then arrange a layer of no boil lasagna noodles on top, overlapping or breaking them as needed to fully cover the sauce.
  • Spread half of the ricotta cheese over the noodles. Add a layer of zucchini slices, overlapping slightly to cover the ricotta, then top with an even layer of mushrooms.
  • Add all the fresh spinach (a double layer) over the mushrooms and press it down firmly. Spoon 1 cup of pasta sauce over the spinach and spread it evenly.
  • Repeat with another layer of noodles, zucchini, mushrooms, and sauce. Finish with the mozzarella cheese.
  • Lightly cover (or slightly tent if the pan is very full) with aluminum foil and bake for 50 minutes. Carefully remove the foil and bake for an additional 10 minutes or until the cheese has fully melted. For crispier edges, bake an additional 5 minutes.
  • Remove the pan from the oven and sprinkle with Parmesan cheese, if using. Let the lasagna rest for at least 10 minutes before slicing. Garnish with parsley just before serving, if desired. Enjoy!

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Overhead partial view of a 9x13 pan of baked veggie lasagna with an overlay that says Easy Gluten Free Veggie Lasagna

Orange Chocolate Cheesecake

by Leave a Comment

Orange Chocolate Cheesecake brings together bright citrus and rich chocolate in a creamy cheesecake that feels light, fresh and intentional. The orange deepens the chocolate flavor yet lightens up the richness and combines perfectly with the smooth and creamy texture of cheesecake. It is a great choice when you want a dessert that feels fun and familiar yet also a little different.

Overhead view of a partial orange chocolate cheesecake garnished with orange chocolate ganache, orange chocolate whipped cream and fresh orange slices

Chocolate and cherry is a great combination, and chocolate with strawberries is always popular. But sometimes you want chocolate with something a little different, something that feels less expected. Chocolate and orange is a pairing that always tastes fresh and modern. The acidity of the orange balances the richness of the chocolate without overpowering it. You still get a deep chocolate flavor, just brighter, lighter and with a hint of orange.

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Ingredients for the cheesecake crust and filling

Ingredients needed for chocolate orange cheesecake: chocolate sandwich cookies, salted butter, white sugar, cream cheese, eggs, cocoa powder and oranges
  • Chocolate sandwich cookies
  • Salted butter
  • White sugar
  • Cream cheese
  • Eggs
  • Fresh oranges
  • Cocoa powder
  • Orange extract (optional)

See recipe card for quantities.

Ingredients for toppings

Ingredients for cheesecake toppings: heavy whipping cream, semi sweet chocolate, orange extract, powdered sugar, cocoa powder
  • Semi sweet chocolate
  • Heavy whipping cream
  • Orange extract
  • Powdered sugar
  • Cocoa powder

See recipe card for quantities.

Instructions for the quick ganache drizzle

Photo illustrating rough chopped chocolate for orange chocolate ganache

Step 1: Rough chop the chocolate into small pieces.

Photo illustrating second step of making ganache: hot heavy whipping cream poured over the rough chopped chocolate and orange extract

Step 2: Heat the heavy whipping cream in the microwave until very hot but not boiling. Poor over the chopped chocolate and orange extract.

Photo illustrating final step of making ganache: after the hot heavy whipping cream, rough chopped chocolate and orange extract has been whisked gently into ganache

Step 3: Stir until the chocolate chunks have melted and all lumps are gone.

Overhead view of a full and decorated chocolate orange cheesecake

Substitutions

  • Oreos - you can substitute another chocolate sandwich cookie in the crust. Or you can pick another crust from my cheesecake collection to swap out with.
  • Fresh orange juice - if you don't want to use fresh-squeezed orange juice in the cheesecake filling, you can substitute store-bought orange juice or use 1 teaspoon of orange extract instead. You can also add orange zest to the cheesecake crust, filling or use it as a garnish. However, if you add orange zest, I recommend using a fine grater.

Equipment

A stand mixer or hand mixer is helpful to make cheesecakes. A spring form pan, a large cake pan, and a roasting pan are also helpful to reduce cracks.

Storage

Store any leftover chocolate orange cheesecake in an airtight container in the refrigerator for up to 5 days.

Side view of one slice of chocolate orange cheesecake with a bite on a fork and a slice of orange on a plate with a a whole orange and the rest of the cheesecake in the background

General Cheesecake Baking Tips

  • Always use room temperature cream cheese and room temperature eggs for cheesecakes. 
  • The very best way to avoid cracks is to bake it at 325 degrees and use the moat method, described more detail below. But, the moat method is where you place your springform pan inside of a cake pan and then put the cake pan in a roasting pan with water. This avoids leaky aluminum foil and direct heat on the springform pan.
  • Allow the cheesecake to cool in the oven without touching it for two hours. Then move it to a cooling rack and allow it to come to room temperature before placing it in the refrigerator.
  • Cheesecake also need 6 hours to overnight to set in the refrigerator after baking. The texture and taste is the very best when you make it the day before anyway. You can even make it 2-3 days ahead and then decorate the top (optional) on the day you will be serving it.

More Next Level Tips

  • Use high quality chocolate if you can! Valrhona cocoa powder is my very favorite, but sometimes I run out and sometimes it's just too expensive. I know you can buy it in smaller containers in the bulk sections at Whole Foods, but there isn't a Whole Foods near me. My next favorites are Ghiradelli or organic cocoa powder.
  • Did you notice there was some sort of chocolate and orange in every part of the cheesecake? I love layering flavors! There is chocolate in every layer and orange in every layer, but no layer has an overwhelming flavor. It's all intentionally balanced.
  • Be careful with the orange extract though. It can be very strong. If you truly love orange, you can add another ¼ teaspoon to the chocolate orange whipped topping. It's really good as long as you eat as part of a cheesecake bite and not on its own. On its own, it can be overwhelmingly orange with that extra ¼ teaspoon.
Side view of a orange chocolate cheesecake on a serving plate next to a serving knife

HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

Everyone wants to bake a pretty cheesecake even though the cracks themselves don't make the cheesecake taste any differently. And, of course, they could be covered up. But, there are two main things to know to avoid cracks: baking temperature and water baths.

BAKE AT A LOWER TEMPERATURE

For temperature, cheesecakes turn out best when baked at a lower temperature. For that reason, I bake almost all of my cheesecakes, including this one, at 325 degrees.

USE THE MOAT METHOD FOR THE WATER BATH

The most basic way to do a water bath is to wrap the springform pan with aluminum foil and place it in a roasting pan with water and then hope it doesn't leak. But, have you ever wrapped it super carefully with the extra wide aluminum foil only to discover that it still leaked? Yes, me too. Instead, I use the moat method. To use the moat method, place your 8 or 9 inch springform pan inside a 10 inch cake pan. Then place the 10 inch cake pan into a larger roasting pan with water. With this moat method, there is no possible way that water can get in to your springform pan. I've never had a cheesecake crack when I've combined a lower baking temperature with the moat method.

Photo of a raw cheesecake in a spring form pan inside of a cake pan set inside of a roasting pan with water in it. So there is a moat of water in between the roasting pan and the cake pan.

STEAM BATHS

Ok, say you don't have a roasting pan big enough to fit your springform pan and cake pan. You can do the steam bath method, which usually works. I say usually because it's not quite as fool proof as the moat method. But, you can fill a 9x13 pan with one inch of water and place it on the oven rack directly beneath the springform pan. (If you have a cake pan, you can still put the springform pan in a cake pan according to the above moat method.) The water in the pan creates steam and a humid environment in the oven which helps to prevent cracks.

FAQ

Why 24 Oreo cookies for the crust?

Currently, bulk Oreos come in sleeves of 13 cookies. If you chop up just the cookie part of 24 cookies, you get about 1 ¾ cups of cookie crumbs. This is a perfect amount and leaves you two cookies to eat while you are baking! Or sample. We can call it sampling. Two cookies to sample while you are baking.

Do I need to par-bake the crust?

Par-baking the crust is optional but highly recommended. Par-baking the crust doesn't take very long and it helps maintain a crisp crust for your cheesecake.

What is the best way to remove the bottom of a springform pan?

The reason we pack the crust tightly, but not too tightly, into the springform pan is so that we can easily remove the bottom of the springform pan without the crust crumbling. After the rim of the springform pan is off, take a cake lifter (or metal pizza peel or a very large spatula) and gently slide it in between cheesecake crust and bottom of springform pan. Don't lift the cheesecake up in the air. Instead, use the cake lifter to slide the cheesecake sideways off of the springform bottom onto a serving plate or a round cardboard cake board. You can buy a cheap cake lifter on Amazon or at a Hobby Lobby type store in the baking section. If you're using a large metal spatula, run it under the entire outer edge first before using it to gently slide the cheesecake.

Top angle of half of a chocolate orange cheesecake decorated with chocolate orange ganache, chocolate orange whipped cream and orange slices

Looking for other recipes like this? Try these:

Partial view of an orange chocolate cheesecake garnished with orange chocolate ganache and orange slices

Orange Chocolate Cheesecake

Tracy @ Next Level Baker
Orange Chocolate Cheesecake uses citrusy orange to deepen and enhance the chocolate flavor while keeping the cheesecake light and creamy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 6 minutes
Chill and decorating time 6 hours 30 minutes
Total Time 8 hours 6 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand or hand mixer
  • 1 8 or 9 inch springform pan
  • 1 10 inch cake pan
  • 1 roasting pan

Ingredients
  

Cheesecake crust

  • 24 chocolate Oreo cookies
  • 5 tablespoons salted butter melted
  • 2 tablespoons white sugar
  • ½ teaspoon orange extract optional

Cheesecake filling

  • 4 blocks cream cheese (8 ounces each) room temperature
  • ¼ cup cocoa powder
  • 1 cup white sugar
  • ¼ cup fresh orange juice
  • 4 large eggs room temperature

Ganache drizzle

  • 2 ounces semi sweet chocolate rough chopped
  • ¼ cup heavy whipping cream
  • ½ teaspoon orange extract

Chocolate whipped cream

  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 2 tablespoons cocoa powder
  • ¼ teaspoon orange extract

Garnish

  • 1 orange sliced

Instructions
 

Make the Crust

  • Preheat the oven to 325°. Spray an 8 or 9 inch springform pan, including the sides, with cooking spray and set aside.
  • Remove the white centers of the Oreos and discard.
  • Put the chocolate parts of the Oreos in a food processor or blender and grind the cookies into small crumbs. [It's ok to have some bigger pieces of cookies as the grind doesn't need to be super fine.]
  • Mix the Oreos, melted butter, 2 tablespoons of white sugar and orange extract together in a medium bowl until well combined.
  • Add the crust mixture to the springform pan. Pat it down flat with your hands or a flat-bottom measuring cup with medium pressure. It should be packed firmly but not too hard.
  • Bake the crust for 6 minutes and set aside to cool. [This step is optional but highly recommended for a crisp crust.]

Make the filling

  • Place the room temperature cream cheese and the cocoa powder into a mixing bowl and mix on low speed until creamy, all the lumps are gone and all the cocoa powder has been incorporated. Scrape down the sides of the mixing bowl as needed and before adding any other ingredients.
  • Add the white sugar and orange juice to the cream cheese mixture in the mixing bowl and mix on low speed until combined. Scrape down the sides of the mixing bowl.
  • Next, add the eggs one at a time. Mix on low speed just until each egg is combined before adding the next egg. Between eggs, scrape down the sides of the mixing bowl.

Bake and cool the cheesecake

  • Pour the filling on top of the crust in the springform pan. Place the springform pan in a larger cake pan (or cover the sides of the springform pan with aluminum foil). Fill the roasting pan with one inch of water to create the water bath. Carefully add the cake pan (or the wrapped springform pan) into the water.
  • Bake at 325° for about 60 minutes until the center is set or mostly set. Then, turn off the oven and open the oven door to start cooling. Leave the oven door open for 2 hours as the cheesecake cools. After 2 hours, remove the cake pan from the oven and let cool on a cooling rack until room temperature.
  • Before placing the cheesecake in the refrigerator, run a knife around the edge to loosen the cheesecake from the side of the springform pan. Cover lightly and refrigerate a minimum of 6 hours but preferably overnight or longer.
  • After refrigerating, remove the rim of the spring form pan. Also, remove the cheesecake from the bottom of the springform pan if so desired (see FAQ for help) and decorate the cheesecake.

Make the ganache drizzle (optional)

  • Rough chop the chocolate and place it in a small bowl. Add the orange extract.
  • Heat the heavy whipping cream in the microwave until it's very hot but not boiling. Because the heavy whipping cream is a small amount, start with 20-30 seconds and watch it to make sure it doesn't boil.
  • Pour the heated heavy whipping cream over the chocolate. Stir firmly, but not vigorously, until all the chocolate has melted and there are no lumps remaining.
  • Add the hot, runny ganache to a squeeze bottle and let it cool and thicken for about 5 minutes. Then drizzle it over the cheesecake in any design you wish using the squeeze bottle or a spoon or knife. You can also spread a thin layer across the whole cheesecake. Place the cheesecake back in the refrigerator.

Make the whipped cream (optional)

  • Add the heavy whipping cream, powdered sugar, cocoa powder and orange extract to a mixing bowl. Use the whisk attachment and whisk on medium high to high until medium to stiff peaks form. Be patient. It may take 3-5 minutes. 
  • Pipe on or spoon on the whipped chocolate cream onto the cheesecake.
  • Garnish with orange slices. Serve immediately or place back in the refrigerator. Enjoy!

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Overhead view of a partial orange chocolate cheesecake garnished with orange chocolate ganache, orange chocolate whipped cream and fresh orange slices with a title overlay that says Orange Chocolate Cheesecake

Easy Avocado Aioli

by Leave a Comment

Avocado Aioli is what happens when creamy avocado meets zesty garlic in the best possible way. A smooth, creamy texture and fresh flavor make it feel a little fancy without too much effort. It's easy to make and gives everything from fries to burgers and grain bowls that little extra something. Once you try it, you'll want to keep some in the fridge at all times.

Overhead photo of avocado aioli on a burger with fries and the burger fixings on the side

Traditionally, aioli is a thicker, emulsified sauce that's made using a mortar and pestle with just garlic, olive oil, salt and sometimes lemon. However, not everyone wants to use traditional methods any longer. In fact, mayo is often used as a cheat in modern aioli. But, personally, I don't love mayo. I'm from Wisconsin, and we are butter people. Hardly anyone uses mayo. But avocado as a cheat? I'm all for that cheat. Avocado adds great flavor, color and good fat. And I love avocado! I use it in salads, crema, bowls and guacamole, of course.

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Ingredients

Ingredients to make avocado aioli: avocado, olive oil, lemon, garlic and salt
  • Avocado
  • Avocado (or olive) oil
  • Garlic
  • Salt
  • Lemon juice

See recipe card for quantities.

Instructions

Aioli is traditionally made with a mortar and pestle. But, in order to add avocado, we're going to use a small food processor instead. A food processor is also quicker and easier.

Step One: avocado, garlic, salt and lemon juice in a food processor

Step 1: Add the avocado chunks, garlic, salt and lemon juice to the food processor. Blend until creamy, about 60 seconds.

;Step Two add olive oil to previously blended ingredients and blend again

Step 2: if you have a food processor where you can add the oil through a feed tube, slowly drizzle it in while the food processor is running. Otherwise, add the oil all at once.

Final blended ingredients in food processor

Step 3: Blend just until light and creamy, about an additional 30 seconds.

Overhead photo of a burger with avocado aioli sauce on top with tomatoes, onions, lettuce and French fries in the background

Substitutions

  • Gluten free - this recipe is naturally gluten free, so it requires no substitutions to be gluten free.
  • Vegan - this recipe is naturally vegan, so it requires no substitutions to be vegan.
  • Avocado oil - I love using avocado oil for this aioli because avocado oil adds extra avocado flavor to the sauce. However, traditionally, aioli is made with olive oil, so olive oil would be a good substitute if you don't have avocado oil.
  • Garlic - if you don't like garlic, you can use less of it or leave it out all together.

Equipment

A food processor is needed for this recipe.

Overhead angled view of open face burger topped with avocado aioli surrounded by fries and a condiment cup filled with avocado aioli

Storage

Store any leftover avocado aioli in an airtight container in the refrigerator for up to 2 to 3 days. Avocado sauces can oxide in the refrigerator. You can stir in the oxidized part or scrape it off the top and discard it if the color bothers you.

Next Level Tips

  • Sprinkle parmesan, cotija or feta cheese on top of your avocado aioli for an extra flavor and texture boost for burgers, meats, fries and veggies.
  • You can use a little water and a spoon to thin out aioli if you want to use it as a drizzle over salads or dishes like air fryer fish tacos or shrimp burrito bowls.
  • If you're not familiar with avocado oil, I highly suggest trying it. It's a very versatile oil with a mild flavor, it's great for sauces and dressings, and it has a high smoke point for cooking.
  • Avocado aioli can also be used as a substitute for mayo. Use it on sandwiches and wraps as a homemade alternative to mayo.
Overhead photo of a condiment cup filled with avocado aioli with two French fries sticking out of the sauce

Looking for other recipes like this? Try these:

Overhead photo of a sauce cup filled with avocado aioli surrounded by French fries and a view of a partial burger topped with avocado aioli

Easy Avocado Aioli

Tracy @ Next Level Baker
Avocado aioli blends creamy avocado with bold garlic and avocado oil for a sauce that makes every bite better. Use it as a dip or spread, or thin in and drizzle it on your favorite dish.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American
Servings 4

Equipment

  • 1 food processor or blender

Ingredients
  

  • 1 large avocado chunked
  • 4 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • ½ cup avocado oil

Instructions
 

  • Add the avocado chunks, garlic, lemon juice and salt to the food processor. (If it is not a high-powered food processor, mince the garlic ahead of time.) Blend until creamy, about 60 seconds. Scrape down the sides.
  • With the food processor running, slowly add the avocado oil through the feed tube. If your food processor does not have a feed tube, add the avocado oil all at once and blend just until the aioli is light and fluffy, about 30 seconds.

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Overhead angled view of open face burger topped with avocado aioli surrounded by fries, the burger toppings and a partial view of a condiment cup filled with avocado aioli with a title overlay that says Avocado Aioli and another overlay that says Ready in Under 10 Min!

White Chocolate Cranberry Orange Cookies

by 2 Comments

White chocolate cranberry orange cookies with an orange drizzle are bright, cozy and bakery worthy all at once. Sweet white chocolate, tart red cranberries, and fresh orange come together in a soft, chewy cookie that works any time of the year. The orange drizzle adds just enough extra citrus to take these delicious cookies to the next level.

Close up overhead photo of 8 white chocolate cranberry orange cookies on a pink decorative plate

Have you tried my cherry chocolate chunk cookies? If so, you'll notice this recipe is very similar. Why? Because once you have a good base recipe, then it's easy to adjust it. Maybe you've heard that baking is a science, that it has to be exact? That's only partially true.

There are certain things about baking that definitely relate to science. For example, adding a little vinegar to baking soda can create a moist, soft crumb for a cake. Adding a lot of vinegar to baking soda creates a volcano, aka a 4th grade science project. In that case, the amount of vinegar and baking soda is a science. But the other ingredients in the cake? Not so much! Don't be afraid to make small adjustments to fruits, nuts and chocolates.

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Ingredients for cranberry orange cookies

Ingredients needed to make white chocolate cranberry orange cookies: white chocolate, frozen cranberries, an orange for zest, all-purpose flour, baking soda, salt, salted butter, cream cheese, brown sugar, eggs and vanilla.
  • White chocolate chips
  • Frozen cranberries
  • An orange for zest (save the juice for the drizzle)
  • All-purpose flour
  • Baking soda
  • Salt
  • Salted butter
  • Cream cheese
  • Brown sugar
  • Eggs
  • Vanilla

See recipe card for quantities.

Ingredients for orange drizzle

Ingredients needed to make orange drizzle that hardens: powdered sugar, salted butter and an orange for juice
Close up photo of white chocolate cranberry cookies with an orange drizzle on a wire cooling rack

Substitutions

  • Cranberries - I love using frozen cranberries, that way I don't have to worry doubt buying fresh cranberries when they're in the store. But, you can certainly substitute fresh cranberries or even dried cranberries in this recipe.
  • White chocolate chips - you can use white chocolate chunks if you prefer. You can also substitute milk, semi sweet or dark chocolate for the white chocolate as well.
  • Orange - you can leave out the orange if you want only white chocolate cranberry cookies. You'll need to use milk instead of orange juice for the icing drizzle though.

Variations

  • Adding nuts - you can add it a nut for some or all of the cranberries or white chocolate. Macadamia nuts are always a hit with white chocolate and pistachios would be festive and delicious. 10 ounces of white chocolate chips is approximately 1 and â…” cups. If you are substituting nuts for some of the white chocolate or cranberries, substitute it on a volume basis. For example, substitute ½ cup of macadamia nuts for ½ cup of white chocolate chips.

Equipment

A stand or hand mixer is helpful for this recipe.

Overhead photo of two white chocolate cranberry orange cookies and some cookie crumbs on a white plate in front of a pink plate with more cookies

Storage

Store the cranberry orange cookies in an airtight container in the refrigerator for up to 3 to 4 days. Use parchment paper to separate any layers.

Next Level Tips

  • Fresh orange zest infuses a fabulous orange flavor into the cookies. Just don't eat it straight! It's way too bitter (yes, I have tried it haha). But once the orange zest is mixed in, it's diluted and balanced out by the sugar and fat. It will definitely take your cookies to the next level! Use a zester or a fine grater to grate the orange peel for zest. Try to get only the orange parts of the peel and not the white parts of the pith when you are grating the orange peel.
  • The salt in the salted butter in the drizzle helps balance the sweetness. You could even add an additional tiny pinch of salt to the drizzle.
Overhead photo of white chocolate cranberry cookies with an orange drizzle on a wire cooling rack resting on a sheet pan

Looking for other recipes like this? Try these:

Overhead photo of white chocolate cranberry cookies with an orange drizzle on a wire cooling rack

White Chocolate Cranberry Orange Cookies

Tracy @ Next Level Baker
White chocolate cranberry orange cookies with an orange drizzle combines sweet, tart and citrus flavors in one soft cookie. They are easy to make and perfect for holidays, gifting or everyday baking.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 39 minutes
Chill time and frosting time 1 hour 5 minutes
Total Time 1 hour 54 minutes
Course Dessert
Cuisine American

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Cranberry Orange Cookies

  • 2 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 8 tablespoons salted butter softened
  • 8 ounces cream cheese softened
  • 1 ½ cups brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon fresh orange peel packed
  • 2 large eggs
  • 1 cup frozen cranberries
  • 10 ounces white chocolate chips or chunks

Orange Drizzle

  • 1 cup powdered sugar
  • 2 tablespoons salted butter
  • 1-2 tablespoon orange juice

Instructions
 

Cranberry Orange Cookies

  • Add the all-purpose flour, baking soda and salt to a small bowl. Stir well and set aside.
  • Add the softened butter and softened cream cheese to a mixing bowl and mix with a stand mixer or hand mixer on medium low until well blended.
  • Add the brown sugar, vanilla extract and orange peel to the mixing bowl and mix until fluffy.
  • Add the eggs to the mixing bowl and mix until combined.
  • Add the flour mixture to the mixing bowl and mix only until all of the flour streaks are gone.
  • Fold in the frozen cranberries and white chocolate chips until they are evenly distributed. (You can also set aside some cranberries and white chocolate if you want to press some into the tops of the cookie mounds manually before baking to make the cookies prettier.)
  • Cover and refrigerate the dough for one hour.
  • Preheat the oven to 350℉. Spray a baking sheet with cooking spray or line the baking sheet with parchment paper or a baking mat.
  • Use a medium cookie scoop, or two spoons, to drop the dough in mounds of about 2 tablespoons each onto the baking sheet. (I like to bake in batches of 12, but these puffy cookies don't spread too much so you can certainly fit more on a standard baking sheet.)
  • Bake for 13-15 minutes until the tops are lightly browned. Don't remove them early like you might for regular chocolate chip cookies.
  • Allow the cookies to cool on the baking sheet for a minimum of 5 minutes. Then transfer them to a cooling rack to finish cooling.
  • Makes 36-40 cookies.

Orange Drizzle

  • Wait until the cookies have fully cooled to add the drizzle. If you are using a cooling rack to cool the cookies, move the cooling rack over a cool baking sheet to catch any extra drizzle.
  • Microwave the salted butter for 20-30 seconds until it's melted but not separated.
  • Add the powdered sugar, melted butter and 1 tablespoon of orange juice to a small bowl. Mix with a spoon until the consistency is smooth with no powdered sugar lumps. If you want a thinner consistency, add another tablespoon of orange juice.
  • Drizzle the orange icing over the cookies using a spoon or a small decorator's bottle. Allow the drizzle to harden for a few minutes before stacking the cookies.

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Close up overhead photo of 8 white chocolate cranberry orange cookies on a plate with a title overlay and another overlay that says www.nextlevelbaker.com

Frozen Grasshopper Drink with Ice Cream

by Leave a Comment

A frozen grasshopper drink is a retro cocktail made with ice cream, perfect for when you want something sweet, creamy and extra cold. Made with bright green creme de menthe, creme de cacao and ice cream, a frozen grasshopper feels like a dessert in a glass. It is quick to make, fun to serve and always gets a smile.

Sideview of a frozen grasshopper drink in a cocktail glass on a coaster with another frozen grasshopper drink and Pocky sticks in the background

Ice cream makes everything better, right? A bad day, an injury and even cocktails too. Even in the winter. Especially when you're from the Midwest where ice cream is practically its own food group. I've lived in places where it gets so cold that even Dairy Queen closes for the winter. But that doesn't stop people from having ice cream at home or blending it into their cocktails.

My parents weren't big drinkers, but I do have fond memories of a few specialty cocktails they made. Usually during the holidays, and usually with ice cream. Frozen Brandy Alexanders and frozen grasshoppers made with ice cream were always favorites. Because my parents only made them during winter gatherings, those drinks instantly take me back to family time sitting around the fire with snow on the ground outside.

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Ingredients

Ingredients needed for a frozen grasshopper cocktail: creme de menthe, white creme de cacao and vanilla ice cream with optional chocolate sauce and Pocky sticks.
  • Creme de menthe
  • Clear creme de cacao
  • Vanilla, French vanilla or vanilla bean ice cream
  • Optional: chocolate sauce
  • Optional: Pocky sticks

See recipe card for quantities.

Close up photo of a frozen grasshopper drink with a chocolate sprinkle rim and a Pocky stick as a stir stick on a wood coaster with Pocky sticks and After Eight mints scattered in the background

Substitutions

  • Vegan - to make this recipe vegan, use plant based ice cream. Also skip or use plant based chocolate and stir sticks.
  • Gluten free - for a gluten free version, skip the Pocky sticks and verify that the brands of alcohol and ice cream are gluten free.
  • Alcohols - feel free to substitute what you have. Brown creme de cacao will dilute the color of creme de menthe, but it will taste just as good. Or maybe you don't have creme de menthe, but you have peppermint schnapps. Use what you have!
  • Pocky - edible Pocky stir sticks are super cute, but they aren't super sturdy. You can also use Piroutte cookies like used in my frozen Brandy Alexander recipe.

Variations

  • Less boozy - if you want a less boozy option, you can use less alcohol or you can mix in ice cubes.
  • Mocktail - for complete alcohol-free mocktails, I suggest using peppermint syrup, chocolate sauce and a bit of green food coloring gel if you want the green color.

Equipment

A blender or food processor is needed to make frozen grasshoppers.

Photo looking down upon a frozen grasshopper cocktail with a chocolate drizzle across the top on a coaster with Pocky sticks scattered in the background.

Storage

You can make grasshoppers ahead of time or freeze leftovers in freezer-safe, food containers. The mixture will firm up in the freezer but not freeze as solid as ice cream. When you are ready to serve, let it sit on the counter until it softens enough to stir, then pour or spoon it into a glass.

Next Level Tips

  • If you're buying creme de cacao to make grasshoppers, I recommend a clear creme de cacao. Places like Total Wine typically have both clear and brown creme de cacao. Clear creme de cacao won't dilute the green creme de menthe like brown creme de cacao would. But if you already have brown, use the brown!
  • Try a fun rim! Put some chocolate sauce on a small plate and some chocolate sprinkles on another small plate. Dip the rim of the cocktail glass in the chocolate sauce and then in the sprinkles. You end up with an extra festive, fun rim!
  • Pocky are fun snack sticks from Japan. But, surprisingly, the best prices on Pocky sticks are usually at Aldi. And Aldi International is headquartered in Germany. Sometimes, it's a small world after all!
  • If you need another way to use up that new creme de cacao that you just bought, try my frozen Brandy Alexander too. So yummy!

FAQ

What kind of glass should I use for serving?

Whatever you wish! I typically serve grasshoppers cocktails in a rocks or a double old-fashioned glass like pictured. Often, grasshopper are served in martini glasses too. Or, if you happen to have them, coupe glasses would work as well. Couple glasses have a stem like a martini glass, but a wide, shallow bowl up top. They're fancy and fun.

Photo looking down upon a frozen grasshopper cocktail with chocolate sprinkle rim with another grasshopper cocktail, scattered Pocky sticks and After Eight mints in the background.

Pairing

These are my favorite desserts to serve with frozen Grasshopper cocktails:

Close up side view photo of a frozen grasshopper drink with a chocolate sprinkle rim and a Pocky stick as a stir stick

Frozen Grasshopper Drink with Ice Cream

Tracy @ Next Level Baker
A frozen grasshopper drink blends cool mint and chocolate into a creamy frozen cocktail. It is easy to make and perfect as a dessert style drink.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine American
Servings 2

Equipment

  • 1 blender or food processor

Ingredients
  

  • 1 ½ ounces creme de menthe
  • 1 ½ ounces clear creme de cacao
  • 3 cups vanilla ice cream
  • chocolate sauce optional
  • chocolate sprinkles optional
  • Pocky sticks optional

Instructions
 

  • Add the creme de menthe, creme de cacao and ice cream into a blender. Blend on medium low just until all the alcohol and ice cream has combined into a smooth and creamy, yet still frozen, consistency.
  • Pour or spoon the blended ice cream cocktail into glasses of your choice.
  • Optional: for a chocolate sauce and chocolate sprinkle rim, add some chocolate sauce to a small plate and some chocolate sprinkles to another small plate. Dip the rim of the cocktail glass into the chocolate sauce and then into the chocolate sprinkles. Or you can use the chocolate sauce as a drizzle across the top of the cocktail.
  • Optional: add a Pocky stick or a pirouette cookie as a stir stick and enjoy!

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Gingerbread Crinkle Cookies

by Leave a Comment

Gingerbread crinkle cookies are the kind of holiday cookies that instantly take you to a warm kitchen on a cold winter night. They're soft, chewy and nostalgic, made with familiar warm spices. Rolled in powdered sugar for a classic crinkle top, these cookies are easy to make and hard to pass up.

Close up photo of gingerbread crinkle cookies cooling on a baking sheet

This gingerbread crinkle cookie recipe start with a box of spice cake mix. Why? Because that's how I first learned to make crinkle cookies. And honestly, the holidays can get really busy, so having a quick and easy recipe on hand means you can still bake something fresh that feels homemade without any extra work.

The only other dessert I make that starts with a box of cake mix is my chocolate bundt cake, and everyone loves that one. I know I could rewrite that recipe from scratch, but sometimes it's just nice to have a few go to recipes that do not require much thought or time. Just simple, delicious treats that are good enough to share.

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Ingredients

Overhead photo of ingredients needed to make gingerbread crinkle cookies: spice cake mix, molasses, vegetable oil, eggs, ground ginger and vanilla. Then they are highly rolled in white sugar (optional) and powdered sugar.
  • Spice cake mix
  • Molasses
  • Neutral vegetable oil
  • Large eggs
  • Ground ginger
  • Vanilla
  • White sugar (optional, not pictured)
  • Powdered sugar

See recipe card for quantities.

Instructions

Photo of a ball of cookie dough being rolled in powdered sugar

Step 1: Mix the cookie dough ingredients together until well blended, approximately 90 seconds. With a medium (two tablespoon) cookie scoop, drop dough balls into optional white sugar for a light coating and then in powdered sugar and roll around until well coated in powdered sugar.

Raw cookie dough, rolled in powdered sugar on a baking sheet lined with parchment paper

Step 2: Place the cookie dough balls coated with powdered sugar on a baking sheet, two inches apart.

Baked gingerbread crinkle cookies cooling on a baking sheet lined with parchment paper

Step 3: Bake the cookies at 375 degrees for 7-9 minutes. Allow them to cool on the baking sheet for a minimum of 5 minutes before transferring them to a wire cooling rack.

Stack of 7 gingerbread crinkle cookies stacked on a cooling rack

Substitutions

  • Spice cake mix - you can substitute a different flavor of cake mix. But, I love to use spice cake mix as it already contains cinnamon, nutmeg and allspice.
  • Molasses and ground ginger - the molasses and ground ginger are the ingredients that really turn the spice cake into gingerbread flavor. If you don't love ginger, you can use less or omit it. The same for the molasses.
  • Vegan - to make these cookies vegan, substitute an egg replacer such as Bob's Red Mill egg replacer or use flax eggs. To make 2 flax eggs, mix 2 tablespoons of ground flaxseed with 6 tablespoons of water. Let the mixture sit for 10 minutes before stirring and using it in place of the eggs.

Equipment

A stand or a hand mixer is helpful, but you can mix these cookies by hand as well.

Storage

Wait until the cookies have cooled completely, then store them in an airtight container at room temperature for up to 3 to 4 days.

Close up photo of a stack of gingerbread crinkle cookies

Next Level Tips

  • Crinkle cookies are very festive and are a perfect option for cookie plates and trays!
  • Line your baking sheet with parchment paper or a baking mat. Don't use cooking spray with these cookies. The powdered sugar can soak up the cooking spray working against the desired crackle effect.
  • The dough can be sticky. Use a cookie scoop to drop the dough balls into the sugar. Roll it quickly until there is a light coating of sugar. Once the dough balls have some sugar on them, they aren't sticky.

FAQ

Do I need to roll the cookie dough in both white sugar and powdered sugar?

No, but according to an America's Test Kitchen post called The Cookie Our Whole Staff Loves, rolling the dough balls first in white sugar and then in powdered sugar achieves the best results. They say that the white sugar draws out moisture from the cookie dough more efficiently and makes the cookies more prone to cracking. Until recently, I've usually only rolled crinkle cookies in powdered sugar. I will say that rolling crinkle cookies in white sugar before the powdered sugar creates a prettier cookie as less of the powdered sugar melts into the cookie. And the white sugar creates a delicious crunchy shell around the soft interior that crinkle cookies are famous for.

Overhead photo of gingerbread crinkle cookies cooling on a baking sheet

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Close up photo of gingerbread crinkle cookies cooling on a baking sheet

Gingerbread Crinkle Cookies

Tracy @ Next Level Baker
Gingerbread crinkle cookies bring cozy winter vibes with soft chewy centers and warm familiar spices. Rolled in powdered sugar for that classic crackle, they are easy to bake and always disappear fast.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 21 minutes
Total Time 31 minutes
Course Dessert
Cuisine American
Servings 32

Equipment

  • 1 Stand or hand mixer optional

Ingredients
  

  • 1 box of spice cake mix
  • ¼ cup molasses
  • ⅓ cup neutral vegetable oil
  • 2 large eggs
  • 1 tablespoon ground ginger
  • 1 teaspoon vanilla
  • ¼ cup white sugar optional for coating
  • ½ cup powdered sugar for coating

Instructions
 

  • Preheat the oven to 375 ℉. Line a baking sheet with parchment paper or a baking mat. Don't use cooking spray.
  • Add the boxed spice cake mix, molasses, vegetable oil, eggs, ground ginger and vanilla to a mixing bowl. Mix on medium low speed until well combined, about 90 seconds.
  • Optional: If using white sugar, add it to a shallow bowl or small plate for rolling. Use a medium cookie scoop (about 2 tablespoons) to drop the dough balls into the white sugar. Roll around for a light coating.
  • Add the powdered sugar to a separate shallow bowl or small plate for rolling. Roll the dough ball in powdered sugar until fully covered.
  • Place the cookies on the prepared baking sheet about 2 inches apart. Bake for 7 to 9 minutes, until the bottoms are lightly browned.
  • Let the cookies cool on the baking sheet for at least 5 minutes before moving them to a wire rack to finish cooling.
  • Makes 32-36 cookies.

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Keyword Gingerbread Crinkle Cookies
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