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Grilled Ham and Cheese Sandwich

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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.
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

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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

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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

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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

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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

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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

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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 ⅔ 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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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

Looking for other recipes like this? Try these:

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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Gingerbread crinkle cookies cooling on a cooling rack with a title overlay saying Gingerbread Crinkle Cookies and another one saying www.nextlevelbaker.com

Cherry Chocolate Chunk Cookies

by 2 Comments

Cherry chocolate chunk cookies bring together tart dried cherries and rich chocolate chunks in every bite. And cream cheese in the dough keeps the cookies soft and fluffy. They come together easily and offer a sweet and tart twist that always stands out on a cookie tray.

Close up photo of a pile of cherry chocolate chunk cookies with the middle one having a bite taken out

Are you a flat and crunchy cookie person or a soft and chewy cookie person? I am definitely team soft and chewy. And if you are too, you will love these cookies. Cream cheese steps in as the secret ingredient that keeps every bite tender while adding just a little tang. That softness sets the stage for the next part of the magic: cherries and chocolate.

Cherries and chocolate just make sense together because they balance each other in a way that feels comforting and familiar. Dried cherries bring a tart, chewy fruitiness that blends perfectly with the rich notes of chocolate. The two balance each other without competing, which is why people reach for this combo when they want something classic but that still feels a little special.

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Ingredients

ngredients needed to make cherry chocolate chunk cookies: dried cherries, chocolate chip chunks, all purpose flour, baking soda, salt, butter, cream cheese, brown sugar, eggs, almond extract and vanilla extract
  • Semi sweet chocolate chunks or chips
  • Dried cherries
  • All-purpose flour
  • Baking soda
  • Salt
  • Salted butter
  • Cream cheese
  • Brown sugar
  • Almond extract
  • Vanilla extract
  • Eggs

See recipe card for quantities.

Stacked cherry chocolate chunk cookies on a platter with a few crumbs in front of the platter

Substitutions

  • Chocolate chunks - semi sweet is usually my go to chocolate for cookies, but you can use milk, dark or white chocolate as well. However, you don't need to use chunks, chocolate chips work perfectly! You could also substitute nuts for all or part of the chocolate or the cherries to have cherries and nuts cookies or chocolate and nuts cookies. Or even a combo of cherries, chocolate and nuts.
  • Dried cherries - you could substitute fresh cherries for the dried cherries or use another type of dried fruit if you wish. You could also use thawed frozen cherries or even maraschino cherries for a festive color pop. If using thawed frozen cherries or maraschino cherries, make sure to strain them and then soak up any extra liquid with a paper towel or cloth napkin.

Equipment

A stand or hand mixer is helpful for making cherry chocolate chunk cookies.

Close up photo of one cherry chocolate chunk cookie with crumbs next to it

Storage

Store any leftover cookies an airtight container at room temperature for up to 3 to 4 days.

Next Level Tips

  • I love buying chocolate chunks at Aldi. However, I've also seen chocolate chunks at Target and other stores. You could even rough chop bars of chocolate to make your own chunks!
  • These chocolate cherry cookies are naturally puffy. After baking, they do not deflate like regular chocolate chip cookies. If you want flatter cookies, you'll have to press them down before baking.
  • Don't over-mix these cookies. One of the main reasons for cookie fails is often over-mixing. Mix just until all the flour has been incorporated.
  • Don't take them out of the oven early like you might for regular chocolate chip cookies. Let them bake until the tops are starting to turn golden brown.
  • White chocolate and maraschino cherries make an extra festive color combo during the holidays!
Overhead close up photo of cherry chocolate chunk cookies on a cooling rack with the middle one having a bite taken out

FAQ

Can I use chocolate chips?

Yes, of course! Chocolate chips are the classic way to use chocolate in cookies. However, don't be afraid to try something new! Chocolate chunks make your cookies look a little different. A little more elegant. And, if you have an Aldi nearby, chocolate chunks are cheaper than regular chocolate chips right now too.

Why almond extract?

Fun fact: almonds are not actually nuts! Almonds are the pit of a stone fruit which makes them related to cherries, also stone fruits. The difference is that almonds are the pit we eat whereas with cherries, we eat the fleshy fruit part and toss the pit. They share the same flavor compound called benzaldehyde which is found in all stone fruits. Since they share the same flavor profile, I always use almond extract any time I want to enhance the flavor of cherry in a recipe.

Overhead photo of cherry chocolate chunk cookies on a cooling rack

Looking for other cookie recipes? Try these:

Overhead close up photo of cherry chocolate chunk cookies on a cooling rack

Cherry Chocolate Chunk Cookies

Tracy @ Next Level Baker
Cherry chocolate chunk cookies blend tart cherries and rich chocolate chunks for a delicious combo in every bite. And the cream cheese in the dough gives the cookies a soft tender texture.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 39 minutes
Chill time 1 hour
Total Time 1 hour 46 minutes
Course Dessert
Cuisine American
Servings 36

Equipment

  • 1 Stand or hand mixer

Ingredients
  

  • 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 almond extract
  • ½ teaspoon vanilla extract
  • 2 large eggs
  • 1 cup dried cherries roughly chopped
  • 10 ounces chocolate chunks

Instructions
 

  • Add the all-purpose flour, baking soda and salt to a small bowl. Stir well and set aside.
  • Add the softened butter and 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, almond extract and vanilla extract 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 dried cherries and chocolate chunks until they are evenly distributed. (You can also set aside some chocolate chunks and dried cherries if you want to press some into the tops of the cookie mounds manually before baking.)
  • 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. Enjoy!

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Close up photo of a pile of cherry chocolate chunk cookies with a title overlay that says cherry chocolate chunk cookies and another one that says www.nextlevelbaker.com

Overnight Dinner Rolls (Dairy Free)

by Leave a Comment

Overnight Dinner Rolls take the stress out of timing fresh bread since the dough is made the day before. You mix it, let it chill and then come back the next day for a simple shaping and rise. They are naturally dairy free and they bake beautifully on a single sheet pan, which makes prep and cleanup even easier. It is a simple way to bring soft warm rolls to any dinner without the usual last minute rush.

Photo of light and fluffy homemade dinner rolls still in the sheet pan

What is your favorite holiday side dish? If dinner rolls count, they are easily in my top two. Give me all the light fluffy carbs. The problem is that dinner rolls are often the first thing cut from the 'make from scratch' to-do list because the timing is just too much to handle in one day. And that is exactly why I love overnight rolls. You make the dough (and the mess) the day before, or even two days before, then simply shape, let rise and bake when you are ready. Much, much easier. And you still get the light fluffy rolls everyone loves!

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Ingredients for dairy free dinner rolls

Ingredients needed to make overnight dinner rolls: all purpose flour, water, yeast, oil, egg, sugar and salt.
  • Warm water
  • Active dry yeast
  • White sugar
  • Salt
  • All-purpose flour
  • Large egg
  • Neutral oil

See recipe card for quantities.

Light and fluffy homemade dinner rolls still in the sheet pan

Substitutions

  • Gluten free - some recipes can support swapping out regular all-purpose flour for a gluten free one-for-one baking replacement flour. Light breads are tricky though. I recommend using a dinner roll recipe specifically written to be gluten free. Or, use a gluten free flour that is designed to work with yeast, which is not the same as the one-for-one baking replacement flours.
  • Vegan - these overnight dinner rolls are naturally dairy free but not vegan. To make the rolls vegan, use an egg replacer such as Bob Red Mill egg replacer or make a flax egg. To make one flax egg, mix 1 tablespoon of flax meal with 3 tablespoons of water and let sit for 10 minutes.

Equipment

A stand or hand mixer is needed to make these dinner rolls.

Overhead photo of opened dinner roll on a plate with a butter knife in front of the rest of the sheet pan of dinner rolls in the background

Storage

Store any leftover rolls in plastic or in an airtight container at room temperature away from heat for up to 2-3 days. These rolls can also be frozen.

Next Level Tips

  • A fancy way to finish the dinner rolls, while keeping them dairy free, is to brush them with dairy free butter while they are warm and sprinkle on some flaked salt or black sesame seeds. My favorite non dairy butter is currently Miyoko's plant milk butter.
  • I've talked about the importance of weighing flour in my overnight cinnamon rolls post as I think it's really important to weigh flour. Always weigh your flour if you have a kitchen scale and the nutrition information on the flour you are using! But, did you know you can weigh yeast too? I buy yeast in bulk, so I also weigh yeast. Two packages of active dry yeast weighs 14 grams. So you can easily add yeast by weight too!
  • You don't have to bake these rolls all at once, you can bake them in batches as needed for up to 3 days. Continue to punch down the refrigerated dough occasionally.
Close up photos of dinner rolls piled in different directions on a sheet pan

FAQ

How do I prevent the rising dough from sticking to the plastic wrap?

Spray a large bowl with cooking spray. Place the dough in it and cover with plastic wrap before refrigerating. If you're concerned that your bowl is not big enough and that the dough might rise high enough to touch the plastic wrap, you can lightly spray the center of the plastic wrap before placing it on the bowl.

Do I have to knead the dough?

No, this is a no-knead recipe. I do like to switch to a dough hook for the final combining of the flour, but you can use the paddle attachment for that part as well. Kneading is not necessary.

Pairing

These are my favorite dishes to serve with overnight dinner rolls:

Close up photo of fresh homemade dinner rolls in a sheet pan

Overnight Dinner Rolls

Tracy @ Next Level Baker
Overnight Dinner Rolls let you prep the dough the day before and finish the shaping and rising when you are ready. They make fresh, warm, naturally dairy free rolls simple on any busy day.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Rise Time 14 hours
Total Time 14 hours 30 minutes
Course Side Dish
Cuisine American
Servings 24

Equipment

  • 1 Stand or hand mixer

Ingredients
  

  • 2 packages active dry yeast
  • 2 cups water
  • ½ cup white sugar
  • 2 teaspoons salt
  • 6 ½ - 7 cups all purpose flour
  • 1 large egg
  • ¼ cup neutral oil

Instructions
 

  • Warm the water in the microwave to about 105 to 110℉. Add the warm water and yeast to a mixing bowl and let sit for 5 minutes.
  • Add the sugar, salt and 3 ½ cups of the flour to the mixing bowl. Mix until smooth.
  • Add egg and oil and mix until combined.
  • Switch to a dough hook if you have one. Add 3 more cups of flour and mix until the flour is fully worked in. The dough should be tacky but not too sticky. If it is very sticky, add a little of the remaining half cup of flour, two tablespoons at a time.
  • Spray a large bowl with cooking spray, add the dough, cover with plastic wrap and chill in the refrigerator overnight. If the dough rises too much, punch it down as needed.
  • About 2 hours before baking, remove the dough from the refrigerator. Shape into 24 equal size balls about 2 ounces each. You can eyeball this or divide the total dough weight by 24 and weigh each ball.
  • Spray a half sheet baking sheet with cooking spray, or spray two 9x13 pans. Place the 24 rolls on the half sheet or 12 rolls in each 9x13 pan.
  • Cover with a lightly floured tea towel and let rise for 1 ½ to 2 hours.
  • Preheat the oven to 400 ℉. Bake for 12-15 minutes until the tops are golden brown.
  • Optional: brush tops with dairy free butter while still warm and sprinkle salt or salt flakes on top.

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Close up photos of dinner rolls piled in different directions on a sheet pan

Cranberry Pecan Cheese Ball

by Leave a Comment

Cranberry Pecan Cheese Ball is the kind of holiday party starter that is tasty and fun. It blends creamy cheese, sharp cheddar, tart cranberries and crunchy pecans together for a perfect holiday appetizer. Make it ahead and chill, then set it out when you are ready for an easy and festive holiday starter.

Cranberry and Pecan crusted cheddar cheese ball surrounded by 4 different types of crackers

Holiday cheese balls are a regular thing in my house, whether I am hosting or heading to someone else's place. My husband's family eats holiday meals at 2 in the afternoon, which means everyone shows up starving and piles their plates high. Then, no one is hungry for dinner, so we usually end up having dessert for dinner later that night.

So to try and prevent anyone from getting too ravenous, I'll make a cheese ball the day before and set it out late morning. It gives everyone something to snack on while we finish cooking the main meal. Then, I do not have worry about anyone getting too hungry waiting for 2 pm. And honestly, everyone loves a good cheese ball. Or is it cheeseball? I prefer cheeseball like in my everything bagel cheeseball recipe, but I recently learned that cheese ball is the standard spelling. So here we are. Cheese ball, two words.

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Ingredients

Ingredients needed for a cranberry pecan cheeseball: cream cheese, white cheddar cheese, dried cranberries, pecans, green onions, parsley, garlic powder, salt, Unami mushroom powder
  • Cream cheese
  • White cheddar cheese
  • Dried cranberries
  • Pecans
  • Green onions
  • Fresh parsley
  • Garlic powder
  • Salt
  • Trader Joe's Umami seasoning blend (optional)

See recipe card for quantities.

Instructions

Step 1: Add cream cheese and cheddar cheese to a microwave safe bowl

Step 1: Add the cream cheese and cheddar cheese to a microwave safe bowl.

Microwave in 30 second increments until melted, stirring in between.

Step 2: Microwave in 30 second increments until melted, stirring in between.

Step 3: Stir in chopped green onions, half of the chopped cranberries, garlic powder, salt and umami powder (optional). Add to cup lined with plastic wrap.

Step 3: Stir in the chopped green onions, half of the chopped cranberries, garlic powder, salt and umami powder (optional). For shaping, add it to cup lined with plastic wrap.

Step 4: Cinch up plastic wrap and chill in refrigerator for at least 6 hours.

Step 4: Cinch up the plastic wrap and chill in the refrigerator for at least 2 hours but preferably longer.

Step 5: Shape chilled cheeseball while it's still in the plastic wrap. Then remove plastic wrap and roll in pecan, cranberry and parsley mixture.

Step 5: Shape the chilled cheese ball while it's still in the plastic wrap. Then remove plastic wrap and roll in the pecan, cranberry and parsley mixture.

Close up view of cranberry and Pecan crusted cheddar cheese ball surrounded by 4 different types of crackers

Substitutions

  • Gluten free - cranberry pecan cheese balls are naturally gluten free. Just serve with gluten free crackers or veggies.
  • Vegan - for a vegan version, substitute vegan cream cheese and your favorite vegan cheddar cheese.
  • White cheddar - I love using a sharp white cheddar, but you can use a sharp orange cheddar, regular cheddar, Monterey jack or another favorite cheese.
  • Cranberries - you can substitute another dried fruit for the cranberries. Tart cherries are awesome.
  • Fresh parsley - fresh parsley can have a strong earthy flavor. You can omit it or substitute dried parsley which is milder. I love flat parsley, but you can also use curly parsley.
  • Umami powder - if you don't have a Trader Joe's nearby, you can leave out the Unami powder. When I make cheese balls with orange cheddar cheese, I love using a teaspoon of Worcestershire or soy sauce for a little umami kick. But, those can discolor white cheddar cheese balls though.
Cranberry and Pecan crusted cheddar cheese ball with some cut off so that you can see the inside, surrounded by a few different kinds of crackers

Storage

Store any leftover cranberry pecan cheese ball in an airtight container in the refrigerator for up to 3 to 4 days.

Next Level Tips

  • Consider swapping dried tart cherries for the dried cranberries. My gluten free sausage stuffing recipe also calls for dried cranberries or cherries. So I'll often use the same fruit in both recipes. It's also just fun to swap out the dried cranberries for another dried fruit every once in a while. Try dried apricots for springtime get togethers! The options are endless!
  • Serve cheese balls with your favorite sturdy crackers. Ritz crackers are historically a favorite for cheese balls, but there are so many other fun and tasty crackers available. Pita chips and veggies are also great options.
  • If you are going to a large get together, this recipe can easily be doubled.
Two crackers and a cheese spreader covered with cranberry pecan cheeseball on a plate in front of the serving plate with the cheeseball and crackers on it

Looking for other recipes like this? Try these:

Cranberry and Pecan encrusted cheese ball surrounded by 4 different types of crackers

Cranberry Pecan Cheese Ball

Tracy @ Next Level Baker
Cranberry Pecan Cheese Ball brings creamy cheese, sharp cheddar, tart cranberries and crunchy pecans together for an easy and festive appetizer. It comes together fast and always stands out on the table.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 2 minutes
Chilling time 2 hours
Total Time 2 hours 12 minutes
Course Appetizer
Cuisine American
Servings 12

Ingredients
  

  • 1 8 ounce cream cheese block
  • 4 ounces white cheddar cheese
  • ½ cup dried cranberries, separated chopped
  • ¼ cup green onions, all parts chopped
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder
  • ⅛ teaspoon Umami powder optional
  • ¼ cup pecans chopped
  • ½ tablespoon fresh parsley packed

Instructions
 

  • Gather the ingredients and shred the white cheddar cheese.
  • Thinly slice the green onions using the white parts, some light green parts and some green tops. Add to a small bowl. Chop the dried cranberries, divide in half, and add one half to the onions and save the rest for the coating.
  • Add the garlic powder, salt and Umami powder to the bowl. Mix well and set aside.
  • Line the cup that you will use to shape the cheese ball (short mugs or soup cups work great) with two overlapping pieces of plastic wrap and set aside.
  • Add the shredded cheddar cheese and the cream cheese to a medium sized, microwavable bowl. Melt and stir in 30 second increments until fully melted and combined. Approximately 90 seconds to 2 minutes.
  • Stir the green onion and cranberry mixture into the melted cheese. Mix well until the ingredients are evenly combined.
  • With a spatula, add the cheese mixture to the plastic lined cup and cinch it closed.
  • Refrigerate for a minimum of two hours or overnight.
  • After chilling, remove the wrapped cheese ball from the cup. While the cheese ball is still in the plastic, shape the cheese ball into a ball with a flat bottom.
  • Mix the chopped pecans, the remaining cranberries and the parsley well and spread them out on a plate. Remove the cheese ball from the plastic and roll it in the coating until it's fully covered.
  • Serve immediately or refrigerate. Enjoy!

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Pumpkin Pecan Cheesecake

by 2 Comments

Pumpkin Pecan Cheesecake brings together the best fall flavors in one rich, creamy dessert. Smooth pumpkin puree and sweet maple pair perfectly with the buttery crunch of pecans. It's the kind of treat that makes any fall get together feel warm and special.

Overhead, close up view of a partial pumpkin pecan cheesecake

There's nothing that says fall dessert quite like pumpkin. Apple might be a close second, but apple tends to shine throughout the year. Pecans step in next with that buttery, nutty crunch that everyone loves. So bringing pumpkin and pecans together in a cheesecake and finishing it with a maple drizzle feels like the ultimate best type of fall treat. The maple drizzle is made with melted butter, maple syrup and powdered sugar, so it has a sweet caramel-y, nutty flavor that pairs perfectly with our pumpkin pecan cheesecake. The whole dessert lands soft, rich and completely irresistible.

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Ingredients

Ingredients needed to make pumpkin pecan cheesecake with maple drizzle: pecan, graham crackers, salted butter, pumpkin puree, cream cheese, white sugar, pumpkin pie spice, vanilla, salt and powdered sugar.

See recipe card for quantities.

Overhead close up view of one slice of pumpkin pecan cheesecake on a plate with a bite cut and resting on a fork with maple drizzle on the plate

Substitutions

  • Gluten free - to make this recipe gluten free, substitute a gluten free graham cracker. Gluten free Simply Mills Sweet Thins in honey and cinnamon flavor work great too.
  • Maple syrup - if you don't like maple syrup, you could substitute store bought or homemade salted caramel sauce for the cheesecake filling and then replace the maple drizzle with additional salted caramel sauce. See my caramel pecan cheesecake for additional instructions if needed.
  • Pumpkin pie spice - if you don't have store bought or want to make a batch of pumpkin pie spice, you can use ½ teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice to substitute for the pumpkin pie spice.

Equipment

A stand mixer or a hand mixer is needed to make pumpkin pecan cheesecake.

Side view of a slice of pumpkin pecan cheesecake on a plate in front of a tiny bowl of pecans and a cake stand with the rest of the cheesecake on it

Storage

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

Next Level Tips

  • If you want even more pecans, you can add ¼ cup of chopped pecans into the cheesecake filling. For a pecan crusted pumpkin cheesecake, you can also smoosh ¼ cup of pecans onto the sides of the cheesecake like we did for the salted caramel pecan cheesecake, and even add more on top too.
  • For more of a pumpkin spice or pumpkin pie flavor, you can double the pumpkin pie spice called for in the recipe.
  • Pumpkin and pumpkin spice will continue to develop flavor over time. You can even make the cheesecake two days ahead of time and then decorate the cheesecake the day you are serving it!
  • If you want to toast the pecans for this recipe, you certainly can. I don't think it's absolutely necessary though, so that step was not included.
  • Always use room temperature cream cheese and room temperature eggs for cheesecakes. 
  • The very best way to avoid cheesecake cracks is to bake the cheesecake at 325 degrees and use the moat method, as described below and in the FAQs. In short, this 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 yet still doesn't allow direct heat on the springform pan.
  • Allow the cheesecake to cool in the oven without touching it for two 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.
  • Cheesecakes needs time to set in the refrigerator after baking. Refrigerate for at least 6-8 hours; however, overnight is best!
Side view of a slice of pumpkin pecan cheesecake on a plate in with a bite taken out and resting on a fork. A small bowl of almonds and the rest of the pumpkin pecan cheesecake is in the background

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 in to 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 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.

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 you place the roasting pan in the preheated oven.

Side view of a full slice of pumpkin pecan cheesecake on a plate in front of a tiny bowl of pecans and a cake bottle decorator filling with maple drizzle

FAQ

Do I need to use room temperature cream cheese and eggs?

Yes! However, you can carefully speed up this process if you forgot to set out the cream cheese and eggs. Most microwaves now have a soften option. You can carefully soften the cream cheese in the microwave to room temperature but not melted. For the eggs, you can place cold eggs into a bowl of warm, but not hot, water to quicken up the process for the eggs. However, I do recommend letting the cream cheese and eggs come to room temperature naturally on the counter. Unless you have a time crunch, of course.

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 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.

What's 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.

Looking for other recipes like this? Try these:

Overhead image of a pumpkin pecan cheesecake where a slice has been cut and it's just starting to be removed with a cake knife

Pumpkin Pecan Cheesecake

Tracy @ Next Level Baker
Pumpkin Pecan Cheesecake blends creamy pumpkin filling with a crunchy pecan topping and a maple drizzle for a perfect fall dessert. It's festive, flavorful and always a favorite.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling, chilling and decorating 8 hours 10 minutes
Total Time 9 hours 30 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Crust

  • 1 sleeve graham crackers (about 9 full crackers)
  • ½ cup pecans chopped
  • 5 tablespoons salted butter melted
  • 2 tablespoons white sugar

Cheesecake Filling

  • 4 blocks cream cheese (8 ounces each) room temperature
  • ¾ cup white sugar
  • ¼ cup maple syrup
  • 1 cup pumpkin puree
  • 4 large eggs room temperature
  • 1 teaspoon vanilla
  • 1 ¼ teaspoon pumpkin pie spice*
  • ¼ teaspoon salt

Cheesecake toppings

  • 1 tablespoon salted butter melted
  • 1 tablespoon maple syrup
  • 3 tablespoons powdered sugar
  • ¼ cup pecans chopped

Instructions
 

Make the crust

  • Preheat oven to 325°. Spray an 8 or 9 inch springform pan, including the sides, with cooking spray and set aside.
  • Chop the pecans with a knife or a food processor. (I chop the pecans for the crust and topping all at once.)
  • Put the graham crackers in a food processor and grind the crackers 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 graham crackers, chopped pecans, melted butter and 2 tablespoons of white sugar 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 into a mixing bowl and mix on low speed until creamy and all the lumps are gone. Scrape down the sides of the mixing bowl.
  • Add the white sugar and maple syrup to the cream cheese mixture in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
  • Next, add the pumpkin puree, pumpkin spice, vanilla and salt to the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl as needed.
  • 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.

Baking and cooling 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. [See FAQ or post description on why the moat method is preferred.]
  • Bake at 325° for about 60 minutes until the center is 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 edges to loosen the cheesecake from the sides. Cover lightly and refrigerate a minimum of 6 hours but preferably overnight or longer.
  • After cooling, 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.

Decorating the cheesecake

  • Melt 1 tablespoon of salted butter in a small bowl in the microwave for 15-20 seconds or until almost melted. Stir vigorously when almost melted. Butter will continue to melt as you stir it.
  • Add 1 tablespoon of maple syrup to melted butter and stir will.
  • Add 3 tablespoons of powdered sugar to the maple butter mixture and stir until all lumps of powdered sugar are melted.
  • Drizzle the maple glaze the across cheesecake in any design. Sprinkle ¼ cup of chopped pecans on top of the maple drizzle.
  • Serve immediately or refrigerate.

Notes

* Instead of 1 ¼ teaspoon pumpkin spice,  you can substitute ½ teaspoon cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ginger, ⅛ teaspoon nutmeg and ⅛ teaspoon allspice.

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Overhead, close up view of a partial pumpkin pecan cheesecake with a title overlay that says Pumpkin Pecan Cheesecake and another one that says www.nextlevelbaker.com

Avocado Lime Crema

by Leave a Comment

Avocado lime crema is a cool, tangy sauce that instantly upgrades almost any dish. Blended with ripe avocado, lime juice, cilantro and Mexican crema, it's creamy, zesty, and perfectly balanced. Spoon it over tacos, grilled meat and veggies, and grain bowls for a quick and easy burst of flavor.

Overhead photo of a small sauce cup of avocado lime crema next to avocado lime crema drizzled on a plate in zig zag lines

Like the chipotle lime vinaigrette used in southwestern Cobb salads or the bright cilantro chimichurri that spices up grilled meats, avocado lime crema is a versatile sauce that can be used as a sauce or dressing on almost anything! Maybe you have a favorite taco recipe that needs a new life? Or a salad that you make over and over? Changing up the sauce/dressing is such an easy way to add a burst of fresh flavor to a dish without changing the core of what you love about the dish.

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Ingredients

Ingredients needed for avocado lime crema: Mexican crema, avocado, cilantro, lime and salt
  • Mexican crema
  • Large avocado
  • Lime
  • Cilantro
  • Salt

See recipe card for quantities.

Overhead photo of a small sauce cup of avocado lime crema next to two plates of tostados with avocado lime crema drizzled on top

Substitutions

  • Gluten free - avocado lime crema is naturally gluten free, so no adjustments are necessary.
  • Vegan - for a vegan version, substitute a vegan sour cream for the crema or make an avocado aioli instead (recipe coming soon!).
  • Mexican Crema - you can substitute greek yogurt, regular sour cream or a combination of sour cream and mayo for the Mexican crema. Sour cream is typically thicker though, so you may need to thin it out with water one tablespoon at a time until you get the desired consistency.

Avocado Jalapeño Crema

My favorite variation is to add jalapeños for an avocado jalapeño crema. Spice levels can be a personal preference though. How spicy do you want the avocado jalapeño crema? For a mild version, add 1 seeded jalapeño. Add one entire jalapeño with the seeds for a medium version. For spicy, add two entire jalapeños with the seeds. And for super spicy, you're on your own! Just kidding, for super spicy, add a habanero pepper. Please only add a habanero if you're already familiar with cooking with habaneros though. But if you are a habanero fan, I give instructions on making salsa spicy by using habaneros in my restaurant style blender salsa recipe.

Overhead photo of jalapeño avocado lime crema surrounded by chips and cut jalapeños

Equipment

A food processor or blender is needed to make avocado lime crema.

Tostadas

Tostadas are an easy dinner and taste even better when topped with avocado lime crema. But what are Tostadas? Tostadas are basically flat, open-faced tacos that are typically made with corn tortillas, have a base of refried beans and then are topped with your favorite taco toppings. Maybe that's taco meat, lettuce, tomatoes, cheese and salsa. My favorite tacos are street tacos. So, the tostadas in the photos are toasted corn tortillas topped with refried beans (canned, don't judge), carne asada, dice red onions and cilantro. Avocado lime crema is the perfect finishing touch when you're making a simple meal.

Overhead photo of a tostado drizzled with Avocado Lime Crema on top

Storage

Store in an airtight container in the refrigerator for up to 3 days. The top layer may turn brownish or darker green especially if you skip the lime juice. This is normal oxidation just like when apples turn brown. You can scrape it off or mix it in.

Next Level Tips

  • Mexican crema is thinner than sour cream, so this sauce also has a thinner consistency. On the day it's made, the texture is perfect for drizzling. For a thicker consistency, make it the day before or allow it to chill in the refrigerator. Or, if want to thin out refrigerated avocado sauce, stir in water a tablespoon at a time until you get the desired consistency.
  • If you are one who thinks cilantro tastes like soap (so sorry!), you can leave the cilantro out. Cilantro adds flavor and color, but it's not a required ingredient.
  • You can add a clove of garlic or ¼ teaspoon of garlic powder. However, if you like a garlicky cream sauce, I recommend making an avocado aioli.

FAQ

What is Mexican Crema?

Mexican crema is a Mexican sour cream. It is thinner and a bit less tangy than American sour cream. It's definitely worth trying if you've never had it! But you probably have. Maybe you've tried avocado sauce at a Mexican restaurant or food truck and thought it was delicious but you couldn't quite place the flavor? It was probably made with Mexican crema! It's typically sold in grocery stores by the shredded and chunk cheeses, ricottas and other Mexican cheeses. It's not usually by the American sour cream.

Avocado lime crema drizzled over a carne asada tostado on a plate with a decorative smear of more avocado lime crema

Pairing

These are my favorite dishes to serve with avocado lime crema:

Overhead photo of a small sauce cup of avocado lime crema next to avocado lime crema drizzled on a plate in zig zag lines

Avocado Lime Crema

Tracy @ Next Level Baker
Avocado lime crema is a cool, tangy sauce that instantly upgrades any dish. Made with avocado, lime juice, cilantro, and Mexican crema, it's creamy, zesty, and perfect for tacos, grilled veggies, and grain bowls.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine Mexican

Equipment

  • 1 food processor or blender

Ingredients
  

  • 1 large avocado
  • ½ cup Mexican crema
  • 2 tablespoon lime juice
  • 2 tablespoons cilantro
  • ½ teaspoon salt

Instructions
 

  • Add all the ingredients to a food processor or blender. Blend until smooth and creamy, scraping down the sides as needed.
  • Taste and add additional salt if so desired.
  • Serve or refrigerate. Enjoy!

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Overhead photo of a small sauce cup of avocado lime crema next to two plates of tostados with avocado lime crema drizzled on top with a title overlay that says Avocado Lime Crema and another title overlay that says www.nextlevelbaker.com

Gluten Free Banana Cake with Chocolate Frosting

by Leave a Comment

Gluten Free Banana Cake with Chocolate Cream Cheese Frosting brings the classic flavors of banana and chocolate together in a fluffy and balanced cake. It bakes up moist and tender, so you'll never guess it's gluten free. It's a simple, feel good dessert that everyone can enjoy whether they are gluten free or not.

Overhead photo of several pieces of gluten free banana cake with chocolate frosting spread out a bit on a cutting board

Have you ever eaten banana bread and thought it would make an amazing cake with just a few tweaks? I definitely have, so I decided to make it happen. And urning banana bread into a cake means we can top it with a delicious layer of chocolate frosting. Also, bananas are perfect for a gluten free cake. They add natural moisture and structure, keeping the cake soft instead of dry and crumbly as can happen when using gluten free flour. And since cake has a lighter texture than bread, it's an even better fit for gluten free baking.

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Ingredients for the banana cake

Ingredients needed for gluten free banana cake: one for one gluten free flour replacement, white sugar, spotted bananas, salted butter, whole milk, baking powder and baking soda.
  • Gluten free one-for-one flour replacement
  • White sugar
  • Spotted bananas
  • Eggs
  • Salted butter
  • Whole milk
  • Baking soda
  • Baking powder

See recipe card for quantities.

Ingredients for the chocolate cream cheese frosting

Ingredients needed to make chocolate cream cheese frosting: cream cheese, salted butter, powdered sugar, cocoa powder, heavy whipping cream
  • Cream cheese
  • Salted butter
  • Powdered sugar
  • Cocoa powder
  • Heavy whipping cream

See recipe card for quantities.

Instructions for decorating the cake

Overhead photo of the top of the cake showing step one of frosting the cake: add the frosting and level it off

Step 1: Add a thick layer of chocolate cream cheese frosting and level it off.

Overhead photo of the top of the cake showing step two of frosting the cake: making waves in the frosting

Step 2: To decorate the cake, make waves by slightly dipping and then flicking the spatula or knife in random directions.

Side view of a cut gluten free banana cake such that you can see the texture of the cake

Substitutions

  • Gluten free flour - the best gluten free flour for baking is typically a one-for-one flour replacement. I currently use King Arthur's brand but have often used Bob's Red Mill gluten free baking flour. You can use another brand or type of gluten free flour. But, I have found that gluten free flour that is a mix of different types of flours works better than gluten free flour made from a single type of flour. This recipe also works well with regular all-purpose flour and cake flour as well.
  • Chocolate cream cheese frosting - if you don't want to to use chocolate cream cheese frosting, other great frosting options are regular cream cheese frosting like we use for carrot cake, cinnamon cream cheese frosting from my zucchini cupcakes recipe or just a regular chocolate buttercream that we use for chocolate zucchini cake.

Equipment

A hand mixer or stand mixer is helpful to make the banana cake and chocolate frosting.

Storage

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

Side view of a cut gluten free banana cake such that you can see the texture of the cake

Next Level Tips

  • This gluten free banana cake goes well with frosting, but it's also one of those cakes that doesn't need any frosting. If you want to serve it with coffee for breakfast, just dust it with powdered sugar to make it look pretty. Or I've also made this cake with a streusel topping like in my pumpkin bread with streusel topping recipe. I've also substituted oatmeal for the pumpkin seeds for the strudel on banana cake. I love having options, so I want to share those options with you too.
  • If you find cream cheese frosting too sweet, add salt. Even a pinch will help, but I recommend adding ⅛ teaspoon. Sprinkle it evenly and mix it well. If it's still too sweet, add an additional ⅛ teaspoon of salt. Salt balances out the sweetness without making the frosting taste salty.
  • Bananas add moistness and structure to gluten free cake. Pumpkin puree does the same thing. So if you like this cake, also check out my gluten free pumpkin cake.

FAQ

What color should my bananas be?

The best bananas for banana bread and banana cake are spotty, a bit mushy and past the point where you would want to eat them. Overripe bananas became sweeter with a deeper banana flavor. Some recommend using fully browned bananas, but I don't recommend this. That's the point where it could start to ferment, so it's a bit of a gamble. If you're using overly dark bananas, always smell them to make sure they haven't started to ferment or smell off. If they smell off, they will taste off too and may ruin your bread or cake. That's also the point where they can start to split and breed fruit flies, which no one wants! So I use up my bananas long before then.

Side view of one slice of gluten free banana cake on a plate with a fork with the rest of the cake in the background

Looking for other recipes like this? Try these:

Close up, side view of one slice of gluten free banana cake on a plate with the rest of the cake in the background

Gluten Free Banana Cake

Tracy @ Next Level Baker
Gluten Free Banana Cake with Chocolate Frosting combines timeless flavors in a light, fluffy cake that stays moist and tender. No one will guess it's made without regular flour. It's a simple, comforting dessert that everyone can enjoy.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Colling and frosting 1 hour 50 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Servings 16

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Gluten free banana cake

  • 2 cups one for one gluten free flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 8 tablespoons salted butter softened
  • 1 cup white sugar
  • 2 large eggs beaten
  • 2 tablespoons whole milk
  • 3 medium bananas (about 360 grams) mashed well

Chocolate cream cheese frosting

  • 8 ounces cream cheese room temperature
  • 4 tablespoons salted butter room temperature
  • 4 cups powdered sugar
  • ¼ cup cocoa powder
  • 2-3 tablespoons heavy whipping cream

Instructions
 

Make the cake

  • Preheat the oven to 350℉. Spray an 8x8 pan with cooking spray or line it with parchment paper.
  • Add the gluten free flour, baking soda, baking powder and salt to a small bowl. Stir well and set aside.
  • Add the sugar and butter into the mixing bowl and mix on medium until light and fluffy.
  • Add the beaten eggs and milk to the mixing bowl and mix on low until combined.
  • Add the flour mixture in two groups to the mixing bowl and mix until combined.
  • Mash the bananas well with a masher or a fork and add them to the mixing bowl. Mix on low until combined.
  • Pour the batter into the baking pan. Bake for 45 to 50 minutes until golden brown and a toothpick comes out clean.
  • Allow cake to completely cool before frosting.

Make the frosting

  • Add the cream cheese, salted butter and the cocoa powder to a mixing bowl. Mix on medium speed until all the cocoa powder has been fully incorporated and the mixture is light and fluffy. Scrape down the sides once or twice.
  • Then add 4 cups of powdered sugar and two tablespoons of the heavy whipping cream to the mixing bowl. Mix on medium high until light and fluffy, scraping down the sides several times, about 5-6 minutes. [Depending on the temperature of the butter and the humidity of the kitchen, you may need to add more heavy cream if the frosting is too heavy/thick. Add additional heavy cream one tablespoon at a time (mixing for one minute in between) until the desired texture is achieved.]
  • Frost the cake by using an icing (offset) spatula, a regular knife or by piping it on. For banana cake, I usually add all the frosting onto the cake and level it off with an offset spatula. Then I make dipping and flick motions with the spatula to create decorative waves over the entire cake.

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Side view of one slice of gluten free banana cake with a title overlay that says Gluten Free Banana Cake and another overlay that says www.nextlevelbaker.com

Dirty Martini Dip

by Leave a Comment

Dirty Martini Dip takes everything you love about the classic cocktail and turns it into a creamy, irresistible appetizer. Made with cream cheese, briny olives, bold blue cheese and a splash of vodka, it delivers the perfect mix of tangy, salty and savory flavors. It's an easy party dip that feels a little fancy but is actually effortless to make.

Bowl of dirty martini dip garnished with olives surrounded by kettle chips

History time. Martinis have been around since the late 1800s. Since then, countless variations have emerged from dirty martinis to dry martinis to flavored martinis. And, of course, James Bond made shaken, not stirred martinis famous. But, let's focus on dirty martinis. A dirty martini is simply a martini with olive brine added, which gives it that cloudy, 'dirty' look and a salty, savory flavor. And sometime in the late 20th century, olives stuffed with blue cheeses became a favorite garnish for the dirty martini, adding a bold and tangy flavor. All together, it's such a great combination of flavors, that it doesn't have to stop at martinis. Making a dirty martini into a dip is the modern, 21st century twist.

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Ingredients

Ingredients needed to. make dirty martini dip: cream cheese, Castelvetrano olives, blue cheese and vodka
  • Castelvetrano olives and olive brine
  • Cream cheese
  • Blue cheese
  • Vodka (or gin and vermouth)

See recipe card for quantities.

Three chips dipped in Dirty Martini Dip on a plate in front of a bowl of chips and a tiny sauce cup of olives in the background

Substitutions

  • Gluten free - this recipe is naturally gluten free, so no substitutions are needed.
  • Vegan - for a vegan dip, use vegan blue cheese and vegan cream cheese or tofu. If you need instructions on whipping tofu, see my whipped tofu with garlic truffle bread recipe.
  • Castelvetrano olives - Castelvetrano olives are traditionally used for dirty martinis, but you can substitute another olive in their place.
  • Vodka - if you want to use gin or a combo of vodka or gin with vermouth, that will work too! Or you can skip the alcohol entirely if you want an alcohol-free dip.
  • Cream cheese - cream cheese is mild, slightly tangy and a cheaper cheese so it works well for dip. However, you can substitute another soft cheese like ricotta or mascarpone for the cream cheese.
  • Blue cheese - not everyone loves blue cheese, so you can leave it out. Or if you have Gorgonzola cheese in the fridge, that would work too. Or if you're looking for another cheese for a layer of flavor, goat cheese or feta would work well too.

Equipment

A food processor or blender is helpful to make this dirty martini dip.

Bowl of dirty martini dip garnished with olives surrounded by kettle chips

Storage

Store any leftover dirty martini dip in an airtight container in the refrigerator for up to 3 to 4 days.

Next Level Tips

  • Serve with veggies, crackers or your favorite hearty chips. My current favorite chips are salt and pepper flavored kettle chips. They're sooooo good and perfect for this dip.
  • This is a quick dip to make. I always have cream cheese on hand for cheesecakes, so this is a super easy dip to throw together at the last minute. But, ricotta is also easy to whip like in my white truffle garlic bread with whipped ricotta recipe if you have extra ricotta on hand.
  • I love to garnish Dirty Martini Dip with a few cut olive pieces. If you're taking the dip to a get together, it gives people a great clue on what taste to expect. Not everyone likes olives.
  • There's no salt in this recipe as olives and olive brine can be salty on their own. Also, you might be serving this dip with salted chips or crackers. However, if you are serving this dip with veggies, add a bit of salt (to taste) to the dip.

FAQ

Do I have to buy special olive brine?

No, just use the salty juice from the olive jar. If you have a special olive brine cocktail mixer, you can certainly use it. But, I would not buy special olive brine for this dip when you could just use the juice from the olive jar.

Overhead photo of dirty martini dip with a serving spoon sticking out and garnished with a few olive slices and surrounded by kettle style potato chips.

Looking for other dip recipes? Try these:

Bowl of dirty martini dip garnished with olives surrounded by kettle chips

Dirty Martini Dip

Tracy @ Next Level Baker
Dirty Martini Dip transforms the flavors of the classic cocktail into a creamy, irresistible appetizer. Made with cream cheese, olives, blue cheese and a touch of vodka, it's tangy, savory and surprisingly simple to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill time 30 minutes
Total Time 35 minutes
Course Appetizer
Cuisine American
Servings 12

Equipment

  • 1 food processor or blender

Ingredients
  

  • 1 block cream cheese (8 ounce)
  • 2 tablespoons blue cheese
  • 1 tablespoon vodka or gin
  • 1 tablespoon olive brine
  • ½ cup Castelvetrano olives finely chopped

Instructions
 

  • Add the cream cheese and blue cheese to a food processor and blend until creamy and fluffy, about 1-2 minutes. Scrape down the sides as needed.
  • Add the vodka and olive brine, then blend again until fully mixed.
  • Transfer the whipped cheese mixture to a bowl and fold in the chopped olives.
  • Garnish with some extra olives pieces and chill for a minimum of 30 minutes to let the flavors meld. Serve with chips, crackers or veggies.

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Four Cheese Grilled Cheese

by 2 Comments

Classic grilled cheese gets a gourmet twist with this fancy four cheese version with goat cheese. Every bite blends gooey layers of sharp cheddar, melty gruyere, smoky gouda and tangy goat cheese for rich, balanced flavor. It's an elevated take on a classic that turns a simple sandwich into something special.

Side photo of a stack of four halves of grilled cheese sandwiches stack on top of each other next to a bowl of tomato soup

When's the best time to make grilled cheese? On a chilly, rainy day with tomato soup, of course. But, honestly, every time I make grilled cheese for dinner, I always wonder why I don't make it more often. Same with breakfast for dinner. I know, I know. There aren't any vegetables. But that's where the soup comes in! Often I'll just add sautéed broccoli or broccolini to my tomato soup. And once you've mastered this fancy four cheese grilled cheese, you'll see there's absolutely no reason to save this classic for a rainy day.

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Ingredients

Ingredients needed to make four cheese grilled cheese: good bread, salted butter, sliced cheddar cheese, gruyere cheese, gouda cheese and goat cheese.
  • Thick, high quality bread
  • Salted butter
  • Gruyere cheese, grated
  • Goat cheese, crumbled
  • Gouda cheese, grated
  • Cheddar cheese, sliced

See recipe card for quantities.

Instructions

Step 1 of making a four cheese grilled cheese: adding the grated gruyere cheese

Step 1: Butter a slice of bread and place it buttered side down. Top with ½ cup of grated gruyere cheese. This allows the grated cheese to melt first.

Step 2 of making a four cheese grilled cheese: adding the goat cheese

Step 2: Add two tablespoons of goat cheese on top of the grated gruyere cheese. This creates pockets for the next cheese.

Step 3 of making four cheese grilled cheese: adding the gouda cheese

Step 3: Add ¼ cup of gouda cheese on top of the goat cheese, filling in the gaps.

Step 4 of making a four cheese grilled cheese: add a single layer of cheddar cheese

Step 4: Add sliced cheddar cheese on top. If needed, tear the slices and position them so that they cover the entire sandwich without overlapping the sides. Butter the second slice of bread and lay it on top, buttered side up.

Hint: We build the sandwich with the grated cheesed on the bottom so that the grated cheese melts first. That makes the sandwich a lot cleaner and easier to flip. No mess!

Side view of a cut grilled cheese sandwich on a plate that's been turned so that you can see the inside of the sandwich

Substitutions

  • Gluten free - to make grilled cheese gluten free, choose a gluten free bread. And because gluten free bread is often smaller in size, you may need to cut down on the quantity of each cheese used.
  • Vegan - to make grilled cheese vegan, use vegan cheese, vegan butter and choose your bread carefully.
  • Gruyere cheese - I use gruyere in grilled cheese for its mild and melty qualities. Other cheeses that fall into that category would be raclette, fontina, havarti or even mozzarella cheese.
  • Goat cheese - I love the tanginess of goat cheese. But if you don't have goat cheese, you can substitute feta or cream cheese if you want a milder cheese. If you're looking for a bolder cheese, you could use blue cheese or gorgonzola.
  • Gouda cheese - gouda has a unique flavor and often comes in versions with a smoky flavor. A good substitute for a smoked gouda would be a smoked provolone. Otherwise, if you can't find gouda (or don't like it), havarti or fontina would work as substitutes for gouda as well.
  • Cheddar cheese - good substitutes for a medium cheddar cheese would be Colby, Monterey Jack or American cheese.
  • Butter - I'm from Wisconsin, so we use butter for our grilled cheese. But you could use mayo to coat the bread. I'll forgive you!

Variations

  • Add-ins - some of the best ingredients to add to a grilled cheese are: bacon, sliced tomato, caramelized onions, spinach, arugula and basil pesto.
Two four cheese grilled cheese sandwiches on a gray plate in front of a bowl of tomato soup.

Equipment

A pan with a flat bottom is needed to make grilled cheese on the stove. I prefer to make grilled cheese on a flat cast iron griddle pan, but you can use any type of pan with a flat bottom for grilled cheese.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat the grilled cheese, heat on the stove over medium heat for about 4-5 minutes, flipping halfway, or until all the cheese has melted. You can also reheat in the air fryer at 350 degrees for 5 minutes.

Next Level Tips

  • I highly recommend using the oven method if you're making grilled cheese for a crowd. So if you're making more grilled cheese sandwiches than can fit in your pan at one time, see my post on grilled cheese appetizers for instructions on baking grilled cheese. It's a game changer.
  • Don't be afraid to try new cheeses! There are endless combinations of four cheeses that will make great grilled cheese sandwiches. The key is to use a variety of cheeses that balance each other. And, if you like goat cheese, don't skip it. It takes grilled cheese to a whole new level.
  • You can use all grated cheese or all sliced cheese, but I prefer a combination. Cheese that you grate yourself tastes better, melts better and has fewer additives like anti-caking agents. But, sliced cheese is easier and less messy. That's why we start with the grated cheese on the bottom and the sliced cheese on top. Then, once you're ready to flip the sandwich, the grated cheese has melted.
Top view of a grilled cheese sandwich that's been cut in half on a plate

FAQ

Should I cover the pan?

I am a fan of the uncovered, low and slow method of making grilled cheese. It might go quicker with a cover, but the bread is crisper without the cover. If not done properly, steam can cause the bread to be less toasty. If you choose to cover the grilled cheese while cooking, also take into account that it may cook faster than the times listed.

Looking for other recipes like this? Try these:

Close up photo of a cut grilled cheese sandwich stacked on top of each other

Four Cheese Grilled Cheese

Tracy @ Next Level Baker
Grilled cheese gets a gourmet twist with this four cheese version featuring tangy goat cheese, gooey cheddar, melty gruyere and smoky gouda for a fancy, flavorful upgrade.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 4 slices thick bread of choice ex. sourdough
  • 2 or more tablespoons salted butter
  • 1 cup gruyere cheese grated
  • 4 tablespoons goat cheese crumbled
  • ½ cup gouda cheese grated
  • 4-6 slices medium cheddar cheese

Instructions
 

  • On a cutting or prep board, butter each slice of bread and grate all the cheeses.
  • Place one slice of bread, buttered side down, on the board for each sandwich and sprinkle ½ cup of grated gruyere evenly on top of the non-buttered side of the bread.
  • Add 2 tablespoons of crumbled goat cheese on top of the gruyere.
  • Sprinkle ¼ cup of grated gouda over the goat cheese, filling in any gaps.
  • Add 1 to 1 ½ slices of cheddar cheese on top of the gouda. Tear the slices, if needed, to cover the entire sandwich without going over the sides. Place the top slice of bread on top, buttered side up.
  • Preheat a cast iron or other skillet over medium low heat. (No oil or spray is needed.)
  • Once the pan is hot, place the sandwich on the pan, leaving the grated gruyere cheese on the bottom. Cook 4-5 minutes until golden brown and the gruyere has melted. Flip and cook another 4-5 minutes until the second side is golden brown and all the cheese has fully melted.

Notes

Think 'low and slow' when making grilled cheese. Start with medium low heat. However, if the bread is browning before the cheese is melting, turn down the heat.

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Close up view of a cut grilled cheese sandwich with a title overlay saying Gourmet Grilled Cheese with Four Cheeses at the top and www.nextlevelbaker.com at the bottom

Salted Caramel Pecan Cheesecake

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Salted caramel pecan cheesecake combines creamy cheesecake with sweet buttery caramel and crunchy pecans. Every bite balances sweet, salty and nutty flavors for a cheesecake that feels both comforting and unique. It's a showstopper for holidays, get togethers or anytime you want a memorable dessert.

Top view of a partial salted caramel pecan cheesecake

More confessions. I don't like pecan pie. I like pecans a lot, and I like pie a lot. But I don't like pecan pie. Yet, it still feels like there should be a pecan dessert at holiday gatherings. I've made a lot of different pecan desserts other the years, but this salted caramel pecan cheesecake is my favorite. And the best part? It's not limited to holidays. You can make this cheesecake whenever you want!

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Ingredients

Ingredients needed to make a salted caramel pecan cheesecake: pecans, graham crackers, salted butter, cream cheese, white sugar, eggs and salted caramel sauce.
  • Pecans
  • Graham crackers
  • Salted butters
  • Cream cheese
  • White sugar
  • Eggs
  • Salted caramel sauce (homemade or store bought)

See recipe card for quantities.

Instructions

Step 1 of making a salted caramel pecan cheesecake: making the pecan, graham cracker crust

Step 1: Make and par-bake the pecan graham cracker crust for the cheesecake.

Step 2 of making a salted caramel pecan cheesecake: make and bake the cheesecake filling.

Step 2: Make and bake the cheesecake filling. Allow to cool, preferable overnight. Press chopped pecans into the sides of the cheesecake.

Step 3 of making a salted caramel pecan cheesecake: drizzle caramel across the top of the baked cheesecake.

Step 3: Drizzle salted caramel across the cooled cheesecake.

Step 4 of making the salted caramel pecan cheesecake: sprinkle chopped pecans on top of the salted caramel drizzle.

Step 4: Sprinkle chopped pecans over the caramel drizzle.

Substitutions

  • Pecans - if you don't like pecans, you can use another nut like pistachios (pistachio cheesecake), hazelnuts (no bake Nutella cheesecake) or macadamia nuts.
  • Graham crackers - as a substitute for graham crackers, you can use sandwich cookies, digestive biscuits or Biscoff cookies.
  • Gluten free - to make the crust gluten free, use a gluten free graham cracker, Simply Mills Sweet Thins or a gluten free sandwich cookie.

Equipment

A stand or hand mixer is helpful to make cheesecake.

Storage

Store any leftover salted caramel pecan cheesecake in an airtight container in the refrigerator for up to 5-7 days.

Side view of a cut salted caramel pecan cheesecake where you can see the inside of the cheesecake on a cake stand that's red and pink striped

Next Level Tips

  • We put the pecans in the crust, cheesecake filling and topping to have layers of different pecan flavor and texture. Same with the salted caramel sauce that goes in the filling and the topping. By using our key ingredients in multiple ways, we get layers of depth.
  • If you want to toast the pecans for this recipe, you certainly can. I don't think it's absolutely necessary though, so that step was not included.
  • Always use room temperature cream cheese and room temperature eggs for cheesecakes. 
  • The very best way to avoid cheesecake cracks is to bake the cheesecake at 325 degrees and use the moat method, as described below and in the FAQs. In short, this 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 yet still doesn't allow direct heat on the springform pan.
  • Allow the cheesecake to cool in the oven without touching it for two 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.
  • Cheesecakes needs time to set in the refrigerator after baking. Refrigerate for at least 6-8 hours; however, overnight is best!
Two slices of salted caramel pecan cheesecake on separate plates next to the rest of the cheesecake, partially visible on a cake stand.

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 in to 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 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.

INSTRUCTIONS FOR MOAT METHOD

Step 1: 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.

One slice of salted caramel pecan cheesecake on a white plate in front of the rest of the cheesecake, partially visible on a cake stand.

FAQ

Do I need to use room temperature cream cheese and eggs?

Yes! However, you can carefully speed up this process if you forgot to set out the cream cheese and eggs. Most microwaves now have a soften option. You can carefully soften the cream cheese in the microwave to room temperature but not melted. For the eggs, you can place cold eggs into a bowl of warm, but not hot, water to quicken up the process for the eggs. However, I do recommend letting the cream cheese and eggs come to room temperature naturally on the counter. Unless you have a time crunch, of course.

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 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.

What's 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.

Close up side view of one slice of salted caramel pecan cheesecake

Looking for other cheesecake recipes like this? Try these:

Top view of a decorated salted caramel pecan cheesecake

Salted Caramel Pecan Cheesecake

Tracy @ Next Level Baker
Salted caramel pecan cheesecake blends creamy cheesecake with buttery caramel and toasted pecans for a perfect mix of sweet, salty and nutty. It's rich, balanced and guaranteed to impress at any gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour
Cooling, chill and decorating 8 hours 10 minutes
Total Time 9 hours 30 minutes
Course Dessert
Cuisine American
Servings 14

Ingredients
  

Cheesecake crust

  • 1 sleeve graham crackers (about 9 full crackers) crushed
  • ½ cup pecans finely chopped
  • 5 tablespoons salted butter melted
  • 2 tablespoons white sugar

Cheesecake filling

  • 4 blocks cream cheese (8 ounces each) room temperature
  • 1 cup white sugar
  • 4 large eggs room temperature
  • ¼ cup salted caramel sauce homemade or store bought
  • ¼ cup pecans chopped

Cheesecake decorations

Instructions
 

Making the crust

  • Preheat oven to 325°. Spray an 8 or 9 inch springform pan, including the sides, with cooking spray and set aside.
  • Put the graham crackers in a food processor and grind the crackers into small crumbs. [It's ok to have some bigger pieces of cookies as the grind doesn't need to be super fine.]
  • Chop the pecans with a knife or use a food processor to chop the pecans. (I chop the pecans for the crust, filling and topping all at once.)
  • Mix the graham crackers, chopped pecans, melted butter and 2 tablespoons of white sugar 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.]

Making the filling

  • Place the room temperature cream cheese into a mixing bowl and mix on low speed until creamy and all the lumps are gone. Scrape down the sides of the mixing bowl.
  • Add the white sugar to the cream cheese mixture in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
  • Next, add the caramel sauce to the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl as needed.
  • 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.
  • Fold in ¼ cup of the chopped pecans by hand until they are evenly distributed.

Baking and cooling 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. [See FAQ or post description on why the moat method is preferred.]
  • Bake at 325° for about 60 minutes until the center is mostly set. Then, turn off the oven and open the oven door to start cooling. Leave it alone for two hours. After two hours, remove the cake pan from the oven and the water bath and let cool on a cooling rack until room temperature.
  • Before placing in the refrigerator, run a knife around the edges to loosen the cheesecake from the sides. Cover lightly and refrigerate a minimum of 6 hours but preferably overnight.
  • After cooling, 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.

Decorating the cheesecake

  • Press chopped pecans into the sides of the cheesecake. This is optional but a nice touch.
  • Warm the salted caramel sauce in the microwave for 15-30 seconds until the caramel sauce is pourable but not hot. Use a spoon, piping bag or a decorator bottle to drizzle the caramel sauce across the cheesecake in any pattern. Sprinkle chopped pecans on top of the salted caramel drizzle. The caramel sauce drizzle helps hold the chopped pecans in place.

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Overhead partial view of a decorated, salted caramel pecan cheesecake with a title overlay that says Salted Caramel Pecan Cheesecake and another title overlay that says www.nextlevelbaker.com

Frozen Brandy Alexander

by 4 Comments

A frozen Brandy Alexander turns a classic cocktail into a creamy, dreamy after dinner drink that could easily pass as dessert. With blended ice cream, smooth brandy and chocolate liqueur, every sip feels rich and festive. It's the perfect way to toast the season and end the night on a sweet note.

Photo of two Frozen Brandy Alexander cocktails with fresh grated nutmeg on top and Pirouette cookies as stir sticks surrounded by additional cookies and nutmeg seeds on the table

I'm from Wisconsin, so an after dinner cocktail during the holidays can only mean one of two things: a frozen Brandy Alexander or a Tom and Jerry. If there's ice cream in the freezer, it's always the frozen Brandy Alexander. After beer, cheese and butter, ice cream is practically a food group in Wisconsin. So even when it's snowing outside, a frozen Brandy Alexanders by the fire is a perfect end to holiday gathering.

Fun facts: brandy is made by distilling wine and has been around since the 15th or 16th century. However, the Brandy Alexander cocktail didn't become popular until the early 20th century. A Brandy Alexander is traditionally made with brandy or cognac, crème de cacao and cream. It's a smooth and timeless classic cocktail. But swap that cream for ice cream, and you've got a frozen Brandy Alexander that is creamy, nostalgic and completely irresistible.

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Ingredients

Ingredients needed to make a frozen Brandy Alexander: brandy, creme de cacao and vanilla ice cream. Optional ingredients shown are nutmeg and Pirouette cookies to use as stir stick.
  • Brandy
  • Creme de Cacao
  • French vanilla or vanilla ice cream
  • Optional: ground nutmeg
  • Optional: Pirouette cookies as stir sticks

See recipe card for quantities.

A frozen Brandy Alexander cocktail in a lowball glass with fresh grated nutmeg on top and a Pirouette cookie as a stir stick with another cocktail partially visible in the background

Substitutions

  • Brandy - if you don't have brandy, you could substitute cognac as that's the most similar. But, if you don't want to head to the store, you could also substitute a dark rum or a bourbon.
  • Creme de Cacao - creme de cacao isn't as easy to find these days, so you could substitute any chocolate liqueur or even something like Kalhua for a mocha twist.
  • Nutmeg - if you don't want to use nutmeg, you could sprinkle cocoa powder, cinnamon or even pumpkin pie spice on top. It just adds an another layer of flavor on top, but it's not necessary to sprinkle anything on top!
  • Gluten free - skip the Pirouette cookies as stir sticks, and this recipe is gluten free. The cookies just add a fun touch, but you could skip them. However, you could also use a non-edible festive stir stick, straw or spoon as well.
  • Vegan - for vegan cocktails, use a dairy free, vegan ice cream and make sure the liquors you choose are vegan. Most Brandys and Creme de Cacaos are vegan, but if you are a strict vegan, it's always best to check.

Equipment

A blender or food processor is needed to make frozen Brandy Alexanders.

Close up of one frozen Brandy Alexander cocktail in a lowball glass with fresh grated nutmeg on top and a Pirouette cookie as a stir stick

Storage

If you want to save any unfinished frozen Brandy Alexanders, my suggestion is to freeze it. The consistency will harden but it won't get super hard like ice cream. When you're ready to drink it, just let it sit on the counter until it warms up enough to stir and pour or spoon into a glass.

Next Level Tips

  • You can change the alcohol strength by reducing the amount of alcohol or adding more alcohol. Just be aware the amount of liquid also affects the consistency. One and a half shots of each alcohol to 3 cups of ice cream is a nice medium. If you want less alcohol, start with 1 shot of each alcohol. If you want a stronger cocktail, use 2 shots of each alcohol.
  • Use your favorite glass for these cocktails. I use low ball glasses, and I've seen them in martini glasses too. My mom didn't have low ball or martini glasses, so we drank these out of coffee mugs at Christmas. When you're surrounded by family and friends, the type of glass isn't important!
  • I'm not a fan of single use plastics, so I try not to use stir sticks or straws. That's where the cookies comes in! You can eat the pirouette when you're done, if it lasts that long! My cookie is usually very short by the time I've finished my cocktail. But don't worry if your grocery store doesn't carry Pirouettes or Piroulines, my dad served these cocktails with a spoon. And I turned out just fine! You can also blend the mixture a little longer for a thinner consistency that doesn't need a stir stick. You always have options!

FAQ

Pirouette or Pirouline cookies?

I'm sure there are people who could spend all day debating the differences between the Pirouettes and Piroulines, but I think you should go with the cookie that you like and the one that you can easily find. For me, they aren't usually found side by side, so I buy what's available. They are both tall, skinny cookies that are delicious and can act as a festive stir stick.

French vanilla or regular vanilla ice cream?

That's a personal choice, just like the brand of ice cream you buy is a personal choice. I like the deeper, caramel-y flavor and the consistency of French vanilla, but you can use vanilla or actually any flavor of ice cream. Regular vanilla ice cream is a bit lighter and has a more pure vanilla flavor.

Overhead view of one frozen Brandy Alexander cocktail in a lowball glass with fresh grated nutmeg on top and a Pirouette cookie as a stir stick

Pairing

These are my favorite light desserts to serve with frozen Brandy Alexanders:

Frozen Brandy Alexander in a lowball glass with fresh grated nutmeg on top and a Pirouette cookie as a stir stick

Frozen Brandy Alexander

Tracy @ Next Level Baker
Frozen Brandy Alexanders blend brandy, crème de cacao and ice cream into a creamy, dreamy after dinner cocktail. It's a nostalgic favorite that feels equal parts cocktail and dessert in a glass.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Drinks
Cuisine American
Servings 2

Equipment

  • 1 blender or food processor

Ingredients
  

  • 1 ½ ounces brandy
  • 1 ½ ounces creme de cacao
  • 3 cups French vanilla or vanilla ice cream
  • ground nut meg optional
  • Pirouette cookies optional

Instructions
 

  • Add the brandy, 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: top with ground nutmeg (or grated nutmeg seeds) and a Pirouette cookie as a stir stick for an added special touch.

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Frozen Brandy Alexander cocktails garnished with ground nutmeg and Pirouette cookies. Photo has a Frozen Brandy Alexander title overlay and www.nestlevelbaker.com overlay at the bottom

Gluten Free Pumpkin Cake

by 4 Comments

Pumpkin cake is the ultimate fall dessert, and this gluten free version makes sure everyone can have a slice. The pumpkin puree keeps the cake soft and tender, while warm spices fill your kitchen with cozy aromas. Serve the cake plain for a snack or top with frosting for a festive holiday centerpiece

Slices of gluten free pumpkin cake on a serving platter with one slice in front turned diagonally

This type of pumpkin cake goes by a lot of different names. This version is basically my mom's pumpkin bars recipe that I've altered over the years. And a friend makes something similar called pumpkin brownies. But they've always seemed more cake-y to me. So I'm going to go with cake, because I think cake is the most accurate description of the texture. This gluten free pumpkin cake is not as tall as a typical boxed cake, so maybe that's why people refer to it as a bar or brownie? But it tastes so much better than a boxed mix, and my family and friends never guess that this cake is gluten free! Desserts that use zucchini or pumpkin puree work really well with gluten free flour. And while you could eat homemade pumpkin desserts at any time of year, they just taste so much better in the fall.

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Ingredients for the GF Pumpkin Cake

Ingredients needed for the gluten free pumpkin bar cake: gluten free one-for-one flour, white sugar, pumpkin puree, eggs, vegetable oil, baking soda, baking powder, cinnamon and salt
  • Pumpkin puree
  • White sugar
  • Vegetable oil
  • Eggs
  • Gluten free flour
  • Cinnamon
  • Baking powder
  • Baking soda
  • Salt

See recipe card for quantities.

Ingredients for the Cream Cheese Frosting

Ingredients needed for cream cheese frosting: cream cheese, salted butter, powdered sugar, heavy whipping cream, salt (optional), pumpkin pie spice

See recipe card for quantities.

Instructions for Frosting the Pumpkin Cake

Overhead photo of a baked GF pumpkin bar cake that's cooled and ready to be frosted

Step 1: Start with a completely cooled cake.

Overhead photo of a cake that's been frosted but only half decorated with waves made with an. icing spatula

Step 2: Add the frosting and level it off with an offset or icing spatula or a knife. To decorate the cake, make waves by slightly dipping and then flicking the spatula or knife in random different directions.

Overhead view of frosted GF pumpkin bar cake

Step 3: Continue making waves over the entire cake. Make sure to get the edges. Go back and add more waves to any sections that look like they need more.

Overhead view of GF pumpkin bar cake that has had pumpkin pie spice sprinkled on top

Step 4: Optional: sprinkle pumpkin pie spice on the top using a small sifter.

Side view of one slice of GF pumpkin bar caked on a tiny dessert pedestal surrounded by other slices of cake and pumpkins in the very background

Substitutions

  • Regular flour version - you can use all purpose flour if you're looking for a pumpkin cake that is not gluten free.
  • Vegan - for the cake, you can use flax eggs or an egg replacer. For 4 flax eggs, add 4 tablespoons of flax meal and 12 tablespoons of water to a small bowl and mix well. Let it sit for 10 minutes. For the frosting, you can use vegan cream cheese, vegan butter and vegan heavy cream. Or you can also leave the cake unfrosted and just sprinkle a little powdered sugar on top to make it look prettier.
  • Pumpkin pie spice - if you don't have pumpkin pie spice already bought or made, you can follow my recipe on how to make pumpkin pie spice. However, if you don't want pumpkin pie spice on top, you can also sprinkle nutmeg or cinnamon on top. Or you don't have to sprinkle anything on top.

Equipment

A hand or stand mixer is needed to make this gluten free pumpkin cake and cream cheese frosting.

Storage

Store the gluten free pumpkin cake in an airtight container in the refrigerator for up to 5 days.

Side view of a two slices of gluten free pumpkin bar cake with cream cheese frosting. One slice is on its side and the other is upright.

Next Level Tips

  • I highly recommend weighing your flour, even when it's gluten free. And even when the recipe lists the amount in cups! Just check the back of your package to figure out how many grams you need and then weight it out. I am currently using King Arthur's Gluten-Free Measure for Measure Flour. Two cups of this flour equals 248 grams.
  • If you want to try a fancier way of decorating the pumpkin cake, check out the rosette frosting design used in my carrot cake recipe.
  • Or if you want a frosting that's a little different in flavor, you could use the cinnamon cream cheese frosting from my zucchini cupcakes with cinnamon cream cheese frosting recipe.

FAQ

Can I use fresh pumpkin puree?

Yes! But I don't do it. I buy the canned puree. Maybe it's weird, but de-seeding pumpkins has always grossed me out and made me gag a little bit. So I did a little research, and here's a top rated recipe on how to make homemade pumpkin puree from the Pioneer Woman. While I haven't tried it, we all know who the Pioneer Woman is, so I feel comfortable recommending her method.

Why is there salt in the cream cheese frosting?

Frosting can get too sweet, so we balance the sweetness with the smallest amount of salt. I highly recommend always using salted butter in butter cream frosting or cream cheese frosting for this very reason. You can even use add less than ⅛ teaspoon of salt. Even a pinch of salt will help!

Overhead photo of 4 small plates each with slice of gluten free pumpkin bar cake on top with scattered small pumpkin and gourds among the plates

Looking for other gluten free desserts? Try these:

Overhead view of slices of gluten free pumpkin bar cake with cream cheese frosting. The middle slice is turned on its side so that you can see the density and crumb of the cake.

Gluten Free Pumpkin Cake

Tracy @ Next Level Baker
Pumpkin cake brings all the best flavors of fall into a soft, tender bite that's gluten free. Enjoy it as a simple snack or add frosting to turn the cake into a festive dessert that's perfect for holiday gatherings.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Cooling and frosting the cake 2 hours 20 minutes
Total Time 3 hours
Course Dessert
Cuisine American
Servings 20

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Pumpkin Cake

  • 1 15 ounce can of pumpkin puree
  • 1 ½ cups white sugar
  • 1 cup neutral vegetable oil
  • 4 eggs
  • 2 cups one-for-one gluten free flour
  • 2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon salt

Cream cheese frosting

  • 1 block cream cheese (8 ounce) softened
  • 4 tablespoons salted butter softened
  • 4 cups powdered sugar
  • ⅛ teaspoon salt
  • 1 teaspoon pumpkin pie spice for sprinkling

Instructions
 

Make and bake the pumpkin cake

  • Preheat the oven to 350℉. Spray a 9x13 baking pan with cooking spray.
  • Add the gluten free flour, baking powder, baking soda, cinnamon and salt to a small bowl and mix well.
  • Add the pumpkin puree, white sugar, oil and eggs to a mixing bowl, and mix until fully integrated.
  • Gradually add the gluten free flour mixture to the pumpkin mixture and mix until fully combined.
  • Pour the batter into the baking pan and even out the top with a spatula. Then jiggle the pan from side to side and back and forth to further even out.
  • Bake for 30-35 minutes until the top springs back and a toothpick comes out clean.
  • Allow the cake to fully cool for a minimum of 2 hours before frosting.

Make the cream cheese frosting and frost the cake

  • Add the softened cream cheese and softened salted butter in to a mixing bowl and mix on medium until thoroughly combined and fluffy with no lumps remaining.
  • Add 3 cups of the powdered sugar and the salt to the mixing bowl and mix 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 with an offset icing spatula or a regular knife and level out the frosting.
  • To make the frosting look wavy like the photos, use an icing offset spatula or a regular knife to slightly dip into the frosting then flick the spatula up in random directions to make waves. Continue until waves cover the entire cake including the edges. Sprinkle pumpkin pie spice lightly over the frosting.

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Keyword Gluten Free Pumpkin Cake
Tried this recipe?Let us know how it was!
Overhead view of slices of gluten free pumpkin bar cake with cream cheese frosting. The middle slice is turned on its side so that you can see the density and crumb of the cake with text overlaying the photo that says Gluten Free Pumpkin Cake at the top and www.nextlevelbaker.com at the bottom

Pumpkin Bread with Streusel Topping

by 8 Comments

Pumpkin bread with pumpkin seed streusel topping is easy to make yet feels special enough for the holidays. The cozy aroma of pumpkin spice fills your kitchen, and the sweet crumble topping makes each slice irresistible. It's a versatile loaf you'll want to bake all season long.

Two partial views of slices of pumpkin bread with streusel on small plates in front of a serving platter with more sliced pumpkin bread

Is it even fall if there's not a loaf of pumpkin bread on the counter? Technically, I know I could bake pumpkin bread during any time of year, but for some reason I never do. It just feels meant for fall. And once September rolls around, it's one of the first things I make. In my house, pumpkin bread is a must bake, and this one is extra good because of the streusel topping with pumpkin seeds and glaze. That sweet crunch on top makes it hard to stop at just one slice.

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Ingredients

Ingredients needed to make pumpkin bread: pumpkin puree, all purpose flour, white sugar, eggs vegetable oil, cinnamon, baking soda and salt. Ingredients for the streusel topping: brown sugar, all purpose flour, pumpkin seeds and salted butter. Ingredients needed for glaze: brown sugar, white sugar and heavy whipping cream.
  • Ingredients for the pumpkin bread:
    • pumpkin puree
    • all purpose flour
    • white sugar
    • vegetable oil
    • eggs
    • cinnamon
    • baking soda
    • salt
  • Ingredients for the streusel topping:
  • Ingredients for the glaze:
    • brown sugar
    • white sugar
    • heavy cream

See recipe card for quantities.

Slice of pumpkin bread on a plate in front of the pumpkin loaf with a pumpkin gourd in the background

Substitutions

  • Gluten free - to make this pumpkin loaf gluten free, use a one-for-one gluten free flour substitute.
  • Vegan - to make this bread vegan, use a flax egg or egg replacer as well as dairy free butter and dairy free heavy cream. To make 2 flax eggs, mix 2 tablespoons of flaxseed meal and 6 tablespoons of water and let sit for 10 minutes. It's that easy!

Storage

Store any extra pumpkin bread in an airtight container at room temperature for up to 3 to 4 days.

Next Level Tips

  • The streusel topping and the glaze make pumpkin bread a little more fancy and interesting. This pumpkin loaf tastes great on its own, so the streusel and glaze are not required though. They just elevate the bread from awesome to bakery style awesome!
  • I recommend using salted pumpkin (pepitas) seeds. Costco sells salted, sprouted pumpkin seeds. It's a big bag, so I always use them on salads. See my how to build a salad post. The salt in the pumpkin seeds just adds a little extra something special to the streusel topping.
  • If you want a white glaze, you can substitute powdered sugar for the brown sugar in the glaze. I like how the brown sugar glaze the blends in, but maybe you want the pretty contrast of a white glaze.
6 slices of pumpkin bread on a serving platter

FAQ

Why use streusel topping?

The streusel topping adds sweetness and a texture crunch that balances the soft, moist loaf. Mixing in pumpkin seeds gives the streusel a toasty, nutty flavor with a touch of salt. The streusel turns a simple pumpkin bread into a bakery style treat that looks and tastes impressive with very little effort. The pumpkin seeds also add a bit of salt which adds balance while enhancing the other flavors.

Why do a glaze?

The glaze locks in the streusel and adds some moisture, keeping each slice tender. It gives the bread a glossy, bakery style finish that makes the loaf feel extra festive and special. It pairs perfectly with the crunchy streusel topping too.

Why do we make the glaze in the microwave?

The glaze is such a small amount, it wouldn't be worth it to do it on the stove. Melting the sugar in the microwave works really well.

Multiple slices of pumpkin bread with streusel topping on multiple plates

Pairing

These are my favorite dishes to serve with pumpkin bread with streusel topping:

Side photo of a cut loaf of pumpkin bread with streusel topping so that you can see the inside with a slice of pumpkin bread on the side

Pumpkin Bread with Streusel Topping

Tracy @ Next Level Baker
Pumpkin bread with streusel topping is simple to make yet festive enough for the holidays. Warm spices and a sweet crumble make every slice irresistible.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Course Dessert, Side Dish
Cuisine American
Servings 12

Ingredients
  

Pumpkin loaf

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • 1 can pumpkin puree
  • 1 cup white sugar
  • ½ cup neutral vegetable oil
  • 2 beaten eggs

Streusel topping (optional)

  • ¼ cup all-purpose flour
  • ¼ cup brown sugar
  • 2 tablespoons salted butter melted
  • 2 tablespoons roasted salted pumpkin seeds

Glaze (optional)

  • ¼ cup brown sugar
  • 2 tablespoons white sugar
  • 2 tablespoons heavy whipping cream

Instructions
 

Make the pumpkin loaf and streusel topping

  • Preheat the oven to 350℉ and spray a standard 9x5 inch bread loaf pan with cooking spray.
  • Add the all-purpose flour, baking soda, salt and cinnamon to a large mixing bowl and stir well.
  • Add the pumpkin puree, white sugar, vegetable oil and beaten eggs to the mixing bowl and mix by hand or with a mixer on low until integrated. Pour into the bread loaf pan.
  • Make the streusel topping by combing the all-purpose flour, brown sugar and melted butter into a small bowl. Mix until crumbly. Sprinkle evenly over the pumpkin loaf. Sprinkle the pumpkin seeds over the streusel topping.
  • Bake for 50-55 minutes until a toothpick comes out clean.

Make the glaze

  • The glaze can be drizzled on the loaf while the loaf is warm or cool.
  • Combine the brown sugar, white sugar and heavy whipping cream in a small, microwaveable bowl. Heat for 30 seconds and stir well. If the mixture is not fully melted and integrated, continue to heat in 15 second increments until melted and integrated.
  • Drizzle the glaze on top of the streusel. Wait until the glaze firms and the loaf cools to cut and serve.

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Side view of cut loaf of pumpkin bread with streusel topping on a serving platter

Fall Dessert Charcuterie Board

by Leave a Comment

A fall dessert charcuterie board is the sweetest way to celebrate the fall season. Load it up with pumpkin cookies, pumpkin brownies, pumpkin cakes, and round it out with some fruit, nuts and assorted treats for balance. It's festive, cozy and the perfect centerpiece for fall gatherings.

Overhead view of finished fall dessert charcuterie board on a round, wooden board surrounded by small, mini pumpkins

I'll be honest, I still don't totally love the term "dessert charcuterie board." Charcuterie usually means meats and cheeses, right? But the definition seems to be shifting, so I'm going to try and roll with it. And honestly, who's missing the meats and cheeses when you've got mini pumpkin treats and bite sized desserts? And this fall dessert board is exactly what you want from September through November when pumpkin spice cravings are at their peak.

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Ingredients from Trader Joe's

Ingredients to make a fall dessert board from Trader Joe's: pumpkin sandwich cookies, pumpkin spice cake, chocolate mousse cakes, pumpkin blondie bars, pumpkin spiced pretzels, maple brown butter almonds, mini stroopwafels, chocolate covered espresso beans and golden berries
  • Pumpkin spice cake
  • Pumpkin shaped chocolate mousse pumpkins
  • Pumpkin blondie brownies
  • Pumpkin sandwich cookies
  • Mini stroopwafels
  • Pumpkin spiced pretzels
  • Maple brown butter almonds
  • Chocolate covered espresso beans
  • Golden berries

See recipe card for quantities.

Overhead closeup view of a fall dessert charcuterie board made with mini pumpkin cakes, pumpkin brownies, pumpkin cookies, pumpkin covered pretzels, almonds and chocolate covered espresso beans

Substitutions

Any of the treats can be substituted with other treats. For this fall charcuterie board, we picked up all of our treats from Trader Joe's because they have so many cute, fall treat options. You could substitute treats from another grocery store or make your own. But, honestly, dessert boards are perfect for when you want a variety of treats but don't have the time to make them all yourself. And I can't speak to grocery store prices, but we got all this for under $35 and had leftovers too!

Overhead closeup view of a fall dessert charcuterie board made with mini pumpkin cakes, pumpkin brownies, pumpkin cookies, pumpkin covered pretzels, almonds and chocolate covered espresso beans

If you have a round board, it's nice to have a centerpiece. We originally put the golden berries in a little bowl in the center as we only had a small pack of berries. But I also swapped that out with a little pumpkin to show other options.

Storage

Storage tips for leftovers depend on what treats you use. Typically, package treats will store in an airtight container at room temperate or the refrigerator for 3-7 days. Check the package for any refrigeration instructions. Separate treats into like categories when placing them in storage containers.

Next Level Tips

  • You don't have to buy the exact same treats that we used. However, I would recommend a minimum of 5 bite size treats plus more smaller filler treats like nuts, pretzels, small fruit or small candies.
  • Use tiny sauce cups if you want to contain items or want to keep them separated. Little cups are great for fruits that are sticky or messy too.
  • If you want instructions how to make a non-themed dessert charcuterie board, check out my post on how to make a dessert board. That post uses treats that can be found at any time of the year on a rectangular serving platter.
  • If you want step by step instructions on how to make a regular charcuterie board, see my how to make a charcuterie board post. We also used Trader Joe's brand products for that board. If you prefer Aldi, we also have an Aldi Charcuterie Board post that you can check out too.
Overhead closeup view of a fall dessert charcuterie board made with mini pumpkin cakes, pumpkin brownies, pumpkin cookies, pumpkin covered pretzels, almonds and chocolate covered espresso beans with texts overlays saying Fall Dessert Charcuterie Board and www.nextlevelbaker.com

Looking for other recipes like this? Try these:

Overhead view of a finished fall dessert charcuterie board on a round, wooden board surrounded by small, mini pumpkins

Fall Dessert Charcuterie Board

Tracy @ Next Level Baker
A fall dessert charcuterie board is a cozy centerpiece for gatherings. Fill it with pumpkin cookies, brownies and cakes plus fruit, nuts and treats for a festive balance.
Print Recipe Pin Recipe
Prep Time 20 minutes
0 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12

Ingredients
  

  • 1 small pumpkin spice cake cut into bite size pieces
  • 1 package pumpkin blondie brownies
  • 1 package pumpkin shaped chocolate mousse pumpkins
  • 1 package pumpkin sandwich cookies
  • 1 small package mini stroopwafels
  • 1 package mini pumpkin spiced pretzels
  • 1 package maple brown butter almonds
  • 1 small package chocolate covered espresso beans
  • 1 small package golden berries

Instructions
 

  • Open all the packages. Cut the pumpkin spice cake into smaller bite size pieces.
  • If you want a centerpiece, use the fruit or a small pumpkin and place it in the center of the board.
  • Use very small sauce cups to hold any very small items like the chocolate covered espresso beans or the maple brown butter almonds. Place the small cups away from each other on the board. It doesn't have to be symmetrical.
  • Next, take the larger cake and brownie pieces, as well as any color pop pieces, and spread them out across the board so that they are not grouped together.
  • Then take any cookies or mini stroopwafels and place them in groups of three or four around the board.
  • The board should be mostly full by now. Use the mini pretzels to fill in any holes. If there are still holes after the mini pretzels, use more almonds to make the board look more full.

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Keyword Fall Dessert Board, Fall Dessert Charcuterie Board
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Cream cheese pumpkin fudge and assorted cookies in a fall snack display.

Easy Cranberry Brie Crostini

by 6 Comments

Cranberry brie crostini bites with pistachios are a quick and elegant appetizer that always impresses. Crisp toasted baguette slices are topped with sweet and tangy cranberry sauce, creamy brie slices and a sprinkle of crunchy pistachios. They are easy to assemble and perfect for get togethers.

Overhead close up photo of cranberry brie crostini on a serving platter

Cranberry sauce may be a holiday classic, but it doesn't have to be just a side dish. Whip up a double batch of homemade Grand Marnier cranberry sauce and you've got options. Save half for your holiday dinner, then use the rest to make these festive cranberry brie crostini bites as an appetizer. All it takes is a few additional ingredients...a baguette, a little brie, and a sprinkle of pistachios for an appetizer that feels like it was made to match the meal. Or maybe you have leftover cranberry sauce? Don't toss it! Use it for these irresistible bites and watch them disappear fast.

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Ingredients

Ingredients needed to make cranberry brie crostini: baguette, brie, cranberry sauce and pistachios
  • Baguette
  • Olive Oil
  • Cranberry sauce (homemade or store bought)
  • Brie
  • Salted pistachios

See recipe card for quantities.

Overhead close up photo of cranberry brie crostini topped with chopped pistachios on a serving platter

Substitutions

  • Gluten free - to make this recipe gluten free, use a gluten free baguette.
  • Vegan - to make his recipe vegan, use a vegan baguette and a plant based brie.
  • Pistachios - I highly recommend salted, roasted pistachios. That little salt adds a nice touch. You can use unsalted pistachios or even a different type of nut. Both pecans and walnuts would work well too.
  • Cranberry sauce - you don't have to make homemade cranberry sauce, you can use canned sauce from the store. The holidays are busy, we get it.

Equipment

You'll need an oven, toaster oven or air fryer to make the crostini toasts.

Storage

If you have any leftover cranberry brie crostini bites, you can store them in an airtight container in the refrigerator overnight. The bread will lose its crispness even overnight though.

Cranberry brie crostini on a small plate in front of another small plate with cranberry brie crostini and a serving platter with cranberry brie crostini

Next Level Tips

  • You can warm the brie for this appetizer, however there's such a short window between warmed brie and melted, runny brie. In the U.S., everyone seems to want to melt brie. But we lived in Europe for 4 years, and the most common way to eat brie was room temperature with bread. Room temperature brie really allows the flavor to shine.
  • Brie can be tricky to cut because it's a soft cheese. A cheese knife with holes is the best knife to use since it prevents sticking. But you can also use a sharp, thin knife. If you're still struggling you can also heat the knife blade with hot water, wipe it dry and then slice.

FAQ

What's the difference between crostini and bruschetta?

Bruschetta is usually made with a large, rustic bread and then rubbed with garlic and topped with fresh ingredients. Crostini are smaller toasted slices, often from a baguette, that can hold cheese or a variety of other toppings. They are bite sized and often a bit more fancy, making them perfect for parties. It's becoming more common to slice bruschetta, like in my Caprese bruschetta or smoked salmon bruschetta recipes. If you want to use that type of bread, do it! You'll just have to cut the brie slices accordingly.

Very close up view of cranberry brie crostini on a black board

Looking for other recipes like this? Try these:

Overhead close up photo of cranberry brie crostini on a serving platter

Easy Cranberry Brie Crostini

Tracy @ Next Level Baker
Cranberry brie crostini with pistachios is an elegant appetizer that is quick and easy to assemble. Slices of creamy brie sit on top of sweet and tangy cranberry sauce on crisp toasted baguette, finished with a sprinkle of crunchy pistachios. They are perfect for effortless entertaining.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Appetizer
Cuisine American, Italian
Servings 12

Ingredients
  

  • 1 baguette
  • 2 tablespoons olive oil
  • 8 ounces brie cheese
  • 2 cups cranberry sauce homemade or store bought
  • ½ cup salted pistachios rough chopped

Instructions
 

  • Preheat the oven to 400 ℉. Line a baking sheet with parchment paper or a baking mat.
  • Slice the baguette into ½ to ¾ inch slices. Lightly brush each side of the baguette slices with olive oil. Place in a single layer on the baking sheet. Bake for 8 minutes, flipping over half way. Allow to cool.
  • Spread a layer of cranberry sauce onto each slice.
  • Slice the brie cheese into pieces slightly smaller than the baguette slices. Layer the brie cheese on top of the cranberry sauce.
  • Rough chop the pistachios. Sprinkle them on top of the brie and lightly press down. Serve and enjoy!

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Very close up view of cranberry brie crostini on a black board with title overlays for Cranberry Brie Crostini and www.nextlevelbaker.com

Grand Marnier Cranberry Sauce

by 2 Comments

Grand Marnier Cranberry Sauce is a Thanksgiving classic with a little extra flair. Fresh cranberries cook down with orange juice and Grand Marnier for a sauce that's tangy, sweet and full of fresh flavor. The citrus gives it a bright pop, while the Grand Marnier adds a cozy depth that makes it feel a bit more elevated. It's an easy upgrade that takes your holiday table up a notch.

Overhead view of a bowl of Grand Marnier cranberry sauce garnished with orange slices and a cinnamon stick with a spoon sticking out and surrounded by some scattered fresh cranberries

I grew up with canned cranberry sauce at Thanksgiving. I'm not even sure anyone liked it, yet it was always on the table. But once I was old enough to make homemade cranberry sauce, I gave it a try and never looked back. And watching cranberries burst as they simmer is surprisingly fun. Cranberry sauce is truly a Thanksgiving classic, but it deserves to be more than just a canned afterthought. Fresh cranberries with a touch of citrus and Grand Marnier take cranberry sauce to a whole new delicious level. Sure, stuffing and mashed potatoes will probably still be everyone's favorite side dishes. But maybe, this year, an elevated cranberry sauce might just move up a few spots.

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Ingredients

Ingredients need to make Grand Mainer Cranberry Sauce: fresh or frozen cranberries, Grand Mariner, water, oranges, white sugar and a cinnamon stick
  • Fresh or frozen cranberries
  • Grand Marnier
  • Oranges or orange juice
  • Water
  • White sugar
  • Cinnamon stick

See recipe card for quantities.

Instructions

Cranberries and a cinnamon stick in a pot covered with water, orange juice and Grand Marnier

Step 1: Bring the water, orange juice, ¼ cup of Grand Marnier and sugar to a boil. Add the cranberries and the cinnamon stick and return to a boil. 

Cranberries simmering in a pot as the berries are starting to burst

Step 2: Reduce to a simmer. The cranberries will start to burst, and the sauce will start to thicken.

Cranberries simmering in a pot as most of the berries have burst and the sauce has thickened

Step 3: Continue simmering until most of the cranberries have burst and the sauce has thickened. Then remove the pan from the heat and remove the cinnamon stick from the pan. The sauce will continue to thicken as it cools. Cool to room temperature and then refrigerate for 2 hours before serving.

Overhead view of a bowl of Grand Marnier cranberry sauce garnished with orange slices and a cinnamon stick surrounded by some scattered fresh cranberries and a polish pottery bowl in the background

Substitutions

  • Gluten free - this cranberry sauce is naturally gluten free, so no substitutions are needed. 
  • Vegan - this cranberry sauce recipe is naturally vegan, so no substitutions are needed.
  • Cinnamon stick - you can substitute ground cinnamon for the cinnamon stick. Substitute ¼ teaspoon of high quality strong cinnamon or ½ teaspoon of regular, grocery store cinnamon for the cinnamon stick. 
  • Orange juice - if you have concentrated or not from concentrate orange juice on hand, you could use that in place of fresh squeezed orange juice. 
  • Grand Marnier - you could substitute Cointreau, Triple Sec or Curacao for the Grand Marnier as they are all orange flavored liqueurs. For non-orange flavored liqueurs, you could substitute cognac or brandy as Grand Marnier is a type of cognac. And finally, you could use bourbon. Bourbon is my favorite all purpose hard liquor for cooking as it has sweet, vanilla and caramel notes. Try my Bourbon Sweet Potatoes for a yummy Thanksgiving side dish made with bourbon. For a alcohol free version, replace with Grand Marnier with half orange juice and half water.

Equipment

A sauce pan on a stove or hot plate is the only equipment needed to make this recipe.

Close up view of Grand Marnier cranberry sauce garnished with orange slices and a cinnamon stick

Storage

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

Next Level Tips

  • I grew up up with canned cranberry sauce. But homemade cranberry sauce is easy and worth the effort! It tastes so, so much better than canned cranberry sauce.
  • The historic ratios for homemade cranberry sauce are one fresh bag of cranberries, 1 cup of water and 1 cup of sugar. I'm pretty sure that's always been the recipe on the side of the bag. I've reduced the sugar, because that recipe has always been a bit too sweet. You could even go down to ½ cup sugar. 
  • We simmer the cranberries in the Grand Marnier, water and orange juice so that most of the alcohol of the Grand Marnier will cook off and we'll be left with just the added flavor depth. If you want a stronger Grand Marnier flavor, you can add another tablespoon at the end after you remove the cranberries from the heat. 
  • To reduce the stress of cooking on Thanksgiving day, this is a great recipe to make a day or two ahead of time. 
  • Make a double batch and serve half as a side and use the other half to make an easy cranberry brie crostini appetizer!
Overhead view of a bowl of Grand Marnier cranberry sauce garnished with orange slices and a cinnamon stick surrounded by some scattered fresh cranberries and a spoon on a spoon rest

Pairing

These are my favorite dishes to serve with Grand Marnier Cranberry Sauce:

Overhead view of a bowl of Grand Marnier cranberry sauce garnished with orange slices and a cinnamon stick

Grand Marnier Cranberry Sauce

Tracy @ Next Level Baker
Grand Marnier cranberry sauce is a holiday classic with a twist. Fresh cranberries simmer with orange juice and Grand Marnier for a sweet and tart sauce with citrus brightness and a hint of warmth from the cinnamon.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 12 ounces fresh or frozen* cranberries
  • ½ cup water
  • ¼ cup orange juice fresh squeezed
  • ¼ cup Grand Marnier
  • ¾ cup white sugar
  • 1 cinnamon stick

Instructions
 

  • In a medium sauce pan, bring the water, orange juice, Grand Marnier and the sugar to a boil and stir until the sugar has dissolved.
  • Add the fresh or frozen* cranberries and the cinnamon stick to the sauce pan. Return to a boil, and then reduce to a simmer. Continue to simmer until most of the cranberries have burst and the sauce has thickened, about 8-12 minutes.
  • Remove the pan from the heat, and remove the cinnamon stick from the pan. Poor the sauce into a serving bowl. The sauce will continue to thicken as it cools.
  • Once the sauce is at room temperature, cover and refrigerate for 2 hours before serving.

Notes

*Frozen cranberries do hot have to be thawed but may take longer to burst. 

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Overhead view of a partial bowl of Grand Marnier cranberry sauce garnished with orange slices and a cinnamon stick with a spoon sticking out and surrounded by some scattered fresh cranberries with a title overlay that says Grand Marnier Cranberry Sauce and www.nextlevelbaker.com

White Chocolate Raspberry Bundt Cake

by 6 Comments

White chocolate raspberry bundt cake is the kind of dessert that looks fancy but is surprisingly easy to pull together. The soft, tender cake blends tart raspberries and pockets of creamy white chocolate for a flavor combination that feels indulgent yet still balanced. Topped with a white chocolate buttercream, it's a showstopper for holidays, birthdays or anytime you want a cake that impresses without all the fuss.

Overhead view of a slice of white chocolate raspberry bundt cake next to a partial view of the rest of the cake

This is not a copycat Nothing Bundt Cake recipe. There's no cake mix and no raspberry jam or preserves. This is a different version with cake made from scratch using fresh and frozen raspberries. Familiar, but just a little different. I get it, raspberries can be expensive in the store. But, raspberry preserves are expensive too, and the flavor burst of real raspberries is undeniably worth it. Maybe you're a lucky one with raspberries growing in the garden? If so, I'm jealous. Raspberries straight from the garden are the absolute best and would work perfectly in this cake.

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Cake Ingredients

Ingredients needed to make white chocolate raspberry bundt cake: cake flour, white sugar, milk, sour cream, eggs, frozen raspberries, white chocolate, salted butter, baking powder, vanilla, salt.
  • Cake flour
  • Baking powder
  • Salt
  • Salted butter
  • White sugar
  • Eggs
  • Vanilla
  • Whole milk
  • Full fat sour cream
  • White chocolate
  • Frozen raspberries

See recipe card for quantities.

Frosting Ingredients

Ingredients needed to make white chocolate buttercream frosting: salted butter, white chocolate, powdered sugar, heaving whipping cream, salt and fresh raspberries for garnish.
  • Salted butter
  • White chocolate
  • Powdered sugar
  • Heavy shipping cream
  • Salt
  • Fresh raspberries (optional)

See recipe card for quantities.

Substitutions

  • Cake flour - No cake flour? Use 3 cups of all purpose flour, remove 6 tablespoons, and replace with 6 tablespoons cornstarch. However, cake flour gives the a lighter and more tender texture.
  • Buttercream frosting - If you would rather use a cream cheese frosting, you can use the cream cheese frosting from my carrot cake recipe.

Variations

  • Classic chocolate - classic chocolate also pairs very will with raspberries. If you want to use regular chocolate, you can substitute semi sweet chocolate chips or chocolate bar (50-60% chocolate) in the cake. For the frosting, you can use the chocolate frosting from my chocolate zucchini cake recipe which uses cocoa powder in the frosting.
Overhead view of a white chocolate raspberry bundt cake with white chocolate buttercream frosting and fresh raspberries with a slice cut out and on its side

Equipment

A hand mixer or stand mixer is helpful for mixing the cake and especially helpful for mixing the white chocolate buttercream frosting.

Storage

Store in an airtight container in the refrigerator for up to 3-5 days,

Next Level Tips

  • If you want to pipe the frosting, use your favorite tip. For the white chocolate raspberry cake in the photos, I used an Ateco #10 piping tip.
  • The fresh raspberries and sprinkled powdered sugar on top are optional, but it makes the cake pretty. The fresh raspberries also give a clue to the overall can flavor of the cake which is nice if the cake is sitting out on a dessert table.
Overhead partial view of a white chocolate raspberry bundt cake with white chocolate buttercream frosting and fresh raspberries with a slice cut out and on its side

FAQ

Can I use white chocolate chips instead?

Yes, you can use white chocolate chips. The biggest different between white chocolate bars and white chocolate chips are that white chocolate chips contain stabilizers that help them hold their shape. Regular white chocolate tends to melt more naturally. Often, white chocolate chips can be expensive too. I can usually get two white chocolate bars at Aldi for less than the price of one bag of white chocolate chips, and they taste better too.

Can I use fresh raspberries in the cake?

Yes, you can use fresh raspberries in the cake. However, if you have extra fresh raspberries from the garden, you can always pop some of them in the freezer as well. I prefer to use frozen raspberries in desserts that are baked as frozen raspberries are less fragile than fresh raspberries.

Do I have to use whole milk and full fat sour cream?

You can use lower fat versions, but I highly recommend using whole milk and full fat sour cream.

An overhead view of two plates, each with a slice of white chocolate raspberry bundt cake

Looking for other recipes like this? Try these:

Overhead view of a white chocolate raspberry bundt cake with white chocolate buttercream frosting and fresh raspberries with a slice cut out and on its side

White Chocolate Raspberry Bundt Cake

Tracy @ Next Level Baker
White chocolate raspberry bundt cake is elegant yet easy to make, with tender cake, juicy raspberries and creamy white chocolate in every bite. Finished with a white chocolate buttercream, it's the perfect centerpiece for holidays, birthdays or any celebration.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 55 minutes
Cooling and Frosting time 1 hour 20 minutes
Total Time 2 hours 30 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Cake ingredients

  • 3 cups cake flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ½ cup salted butter softened
  • 1 ½ cups white sugar
  • 2 large eggs + 2 egg whites
  • 1 teaspoon vanilla
  • 1 cup whole milk
  • 1 cup full fat sour cream
  • 4.4 ounces white chocolate (about ¾ cup) rough chopped
  • 1 cup frozen raspberries

Frosting ingredients

  • 1 cup salted butter softened
  • 4.4 ounces white chocolate (about ¾ cup) melted
  • 4 cups powdered sugar
  • ⅛ teaspoon salt
  • 2-3 tablespoons heavy whipping cream
  • fresh raspberries for garnish optional
  • powdered sugar optional

Instructions
 

Cake instructions

  • Preheat the oven to 350℉ and spray the bundt pan with cooking spray.
  • Add the cake flour, baking powder and salt to a small bowl. Mix well and set aside.
  • Add the butter and the white sugar into a mixing bowl and mix on medium until combined.
  • Add the eggs, egg whites and vanilla to the mixing bowl and mix on medium just until combined.
  • Add the whole milk and sour cream to the mixing bowl and mix on medium just until combined.
  • Add the cake flour mixture to the mixing bowl and mix on medium just until combined.
  • Fold in the white chocolate chunks and frozen raspberries until they are evenly distributed.
  • Pour the cake batter into the bundt pan. Twist the pan back and forth to even out the batter. Bake for 50-60 minutes until the cake is golden brown, is pulling away from the sides and springs back when touched.
  • Cool on a cooling rack. Wait until cool (or a minimum of at least 30 minutes) and invert onto a serving plate or cake round.

Frosting Instructions

  • Wait until the cake is fully cooled before frosting it.
  • Heat the white chocolate in the microwave for 30 seconds. Stir. If not fully melted after stirring, heat in 15 second increments until melted. Set aside to cool.
  • Add the butter and cooled melted chocolate to a mixing bowl and mix on medium until combined and fluffy.
  • Add the powdered sugar, salt and 2 tablespoons of heavy whipping cream to the mixing bowl and mix on medium high until the frosting comes together and then becomes light and fluffy, approximately 3-4 minutes. Scrape down the sides as needed. If the frosting is too thick, mix in an additional tablespoon of heavy whipping cream.
  • Pipe the frosting on the cake or spread it on with an icing spatula. Top with fresh raspberries and a sprinkle of powdered sugar.

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Keyword White Chocolate Raspberry Bundt Cake
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Overhead view of a slice of white chocolate raspberry bundt cake next to a partial view of the rest of the cake

Mexican Street Corn Dip (Elotes Style)

by Leave a Comment

Inspired by Mexico's famous elote street corn, this Mexican Street Corn Dip packs all the bold, tangy flavors of elotes into a warm and cheesy appetizer. Roasted corn, crema, lime, cotija cheese and a touch of Tajin come together to create a flavorful, creamy dip that's impossible to resist. Serve it with tortilla chips and you've got a crowd pleasing dip that will disappear fast.

Overhead view of a bowl of Mexican Street Corn dip garnished with cilantro

Sweet corn on the cob is a summer favorite, but it's not always in season. It's also more time consuming to use if you're just going to cut it off the cob anyway for an appetizer. So fire roasted corn is a great alternative to use in this Mexican street corn dip. It gives you that same smoky sweet flavor without any extra work. Stir it together with Mexican crema, Cotija, lime, Tajín and you've got a dip so good you might just skip the chips and eat it straight with a spoon. But, at that point, I'd just call it a side dish. So this dip works great as a side dish too!

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Ingredients

Overhead view of ingredients needed to make Mexican Street Corn Dip: fire roasted sweet corn, Crema, Cotija, cilantro, jalapeño, lime, garlic and Tajin.
  • Sweet corn (on the cob, frozen or canned)
  • Mexican crema
  • Garlic
  • Jalapeno
  • Lime
  • Cotija cheese
  • Cilantro
  • Tajin

See recipe card for quantities.

Elotes vs. Esquites

Elotes are corn on the cob, usually boiled or grilled, and topped with Mexican crema, cotija cheese, lime and chili powder or Tajín. Esquites are cooked corn kernels, often sautéed or simmered, with similar toppings and served in a cup rather than on the cob. Both are very popular Mexican street foods that are gaining in popularity in the U.S. too. This dip captures the best of both, combining the flavors of elotes and esquites in a creamy, shareable dip.

Overhead view of a bowl of Mexican Street Corn dip garnished with cilantro with tortilla chips

Substitutions

  • Mexican Crema - I strongly suggest trying Mexican Crema. It has a unique flavor that's similar to but not quite sour cream, and the consistency is a mix between sour cream and mayo. But if you don't want to buy Mexican Cream or can't find it, you could substitute a mix of half sour cream and half mayonnaise.
  • Cotija - You could substitute Feta for the cotija cheese as Feta is also tangy and crumbly.
  • Tajin - I like using classic Tajin with lime. But if you already know you want an extra spicy version, you can use a spicier version of Tajin or straight red chili powder

Storage

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

Overhead view of a bowl of Mexican Street Corn dip garnished with cilantro with tortilla chips

Next Level Tips

  • To make a creamier dip, you can double the amount of Mexican crema to 1 cup instead of ½ cup.
  • I'm not going to lie, I eat leftover Mexican street corn dip with a spoon. This dip would also make a good side dish.
  • The garlic and jalapeño are optional as they're not typically used in elotes street corn, but they're quick additions and add another layer of flavor. Try them!

FAQ

What is Mexican Crema?

Mexican crema is a smooth, slightly tangy cream similar to sour cream, but it has a thinner consistency and a richer flavor. It's often drizzled over tacos, enchiladas, soups and roasted vegetables and slathered over elotes and esquites to add a cool, creamy finish that balances spicy or bold dishes.

What is Cotija Cheese?

Cotija cheese is a crumbly Mexican cheese made with a salty, tangy flavor that intensifies as it ages. It's commonly sprinkled over tacos, elotes, esquites, beans and salads. It adds a savory punch and a delicious texture.

Mexican street dip on tortilla chips on a plate in front of a bowl of Mexican street corn dip

Looking for other recipes like this? Try these:

Overhead view of a bowl of Mexican Street Corn dip garnished with cilantro surrounded by tortilla chips

Mexican Street Corn Dip (Elotes)

Tracy @ Next Level Baker
Mexican Street Corn Dip brings the bold, tangy flavors of elotes into a creamy, cheesy dip that's perfect for sharing. Roasted corn, cotija cheese, lime, Mexican crema, and Tajin create a rich, zesty bite that pairs perfectly with tortilla chips.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Course Appetizer
Cuisine American, Mexican
Servings 6

Ingredients
  

  • 1 tablespoon olive oil
  • ½ jalapeno minced, optional
  • 2 cloves garlic minced, optional
  • 1 12 ounce bag frozen fire roasted corn
  • ½ cup Mexican crema
  • ¼ cup cotija cheese crumbled
  • ½ of a lime, juiced
  • 2 packed tablespoons cilantro finely chopped
  • 2 teaspoons Tajin Clasico

Instructions
 

  • Mince the garlic and jalapeño. For a spicier dip, leave in the jalapeño seeds.
  • Heat one tablespoon of olive oil in medium skillet over medium high heat. Add the minced garlic and jalapeño and sauté for 1 minute, stirring.
  • Add the frozen corn and heat until corn is hot, 3-5 minutes. Stir occasionally.
  • Add the cooked corn to a medium bowl. Reserve some cotija, cilantro and Tajin for garnish. Add the rest of the cotija, cilantro and Tajin plus the crema and the lime juice to the bowl and stir until combined. Garnish with the set aside cotija, cilantro and/or Tajin.
  • Serve warm, or at room temperature, with tortilla chips.

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Bowl of Mexican Street Corn dip garnished with cilantro next to tortilla chips

Southwestern Steak and Rice Bowl with Cilantro Chimichurri

by Leave a Comment

A Southwestern steak and rice bowl is made up of juicy steak bites with fluffy rice, zucchini, corn, avocado, tomatoes and chimichurri sauce for a fresh, colorful bowl. The mix of tender vegetables and creamy avocado balances the hearty steak in every bite. A generous drizzle of cilantro chimichurri adds a zesty, herby finish that pulls the whole dish together.

Overhead photo of a steak and rice bowl made with steak bites, rice, zucchini, corn, avocado, cherry tomatoes and chimichurri sauce.

Cilantro is one of my favorite herbs of all time. And my daughter is one of those people who think it tastes like soap. I feel like she's missing out on something truly special. She doesn't see it that way, because how would she know? Apparently, whether cilantro has a soapy taste is genetic, which just blows my mind. I' know she didn't get that gene from me! But I assume, since you've read this far, that you also love cilantro? I put fresh cilantro on everything. Everything! And cilantro chimichurri takes the amazing flavor of fresh cilantro to a while new level, if you can imagine that. It only takes 5 minutes and it turns regular steak bites, vegetables and rice into an incredibly delicious dish. Don't skip the cilantro chimichurri on these Southwestern steak and rice bowls.

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Ingredients

Ingredients needed to make a steak and rice bowl: steak, white rice, zucchini, avocado, corn, cherry tomatoes, chimichurri sauce and salt.
  • White rice
  • One pound steak
  • Corn (frozen or canned)
  • Zucchini
  • Acocado
  • Cherry, grape or sweetheart tomatoes
  • Salt
  • Olive oil
  • Cilantro chimichurri sauce

See recipe card for quantities.

Close up view of cilantro chimichurri over steak in a rice bowl with corn, zucchini, avocado and cherry tomatoes

Substitutions

  • Gluten free - this recipe is naturally gluten free, so no adjustments are necessary.
  • Cilantro chimichurri - if you don't like cilantro, you can use parsley for a more traditional chimichurri. You could also substitute chipotle almond dip (which can be thinned down by mixing in water) or a jalapeño crema. Jalapeño crema has some cilantro, but it's not dominated by cilantro like cilantro chimichurri.
  • Steak - you can always substitute chicken or shrimp for the steak. To make a vegan bowl, you could substitute sweet potato cubes or grilled vegetables for the steak bites.
  • Corn - I prefer the taste of fresh corn on the cob or frozen fire roasted corn. But you can also make the corn step easier by using canned corn or frozen steamer bags of corn.
  • Rice - you can substitute brown rice or wild rice for the white rice. However, the water amounts and cooking times will vary depending upon the type of rice. You could also substitute microwaveable rice packets, couscous or quinoa.

Storage

Store any leftover steak and rice bowls in an airtight container in the refrigerator for up to 3 to 4 days. It's best to store any avocado separately with an extra splash of lime juice.

Overhead photo of a steak and rice bowl made with steak bites, rice, zucchini, corn, avocado, cherry tomatoes and chimichurri sauce.

Next Level Tips

  • You can also grill or pan sear a whole steak and slice it for the rice bowl. However, sliced steak ends up in pieces that are too large for a bowl, which is why we cut it into cubes. Cubed steak makes it easy to get both steak and veggies on the same fork, giving you the perfect bite every time.
  • If you want to use the cilantro rice from my shrimp burrito bowl, that's an option. However, for this recipe, you can also just add more cilantro chimichurri to the rice if you want and save yourself a step!

FAQ

What type of steak should I use?

I always start by looking for what's on special. Then look for a medium thickness, something that could easily be cut into cubes. Usually sirloins or New York strips fit into those categories. Ribeyes are super tasty, but they are often expensive and too thick. If you don't like to cut steak, your grocery store may even sell pre-cut cubes.

Overhead photo of a steak and rice bowl made with steak bites, rice, zucchini, corn, avocado, cherry tomatoes and chimichurri sauce.

Looking for other recipes like this? Try these:

Overhead photo of a steak and rice bowl made with steak bites, rice, zucchini, corn, avocado, cherry tomatoes and chimichurri sauce.

Steak and Rice Bowl with Cilantro Chimichurri

Tracy @ Next Level Baker
Juicy steak bites are paired with fluffy rice, zucchini, corn, avocado, and tomatoes for a fresh, colorful Southwestern bowl. A drizzle of zesty cilantro chimichurri ties the flavors together for a bright, herby finish.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine American, Mexican
Servings 2

Ingredients
  

  • 1 cup long grain rice like jasmine or basmati
  • 3 tablespoons olive oil
  • 1 pound steak
  • 1 medium to large zucchini sliced in half moons
  • 1 medium to large avocado diced
  • 2 cups frozen fire roasted corn
  • 1 cup small grape or cherry tomatoes halved
  • 4 tablespoons cilantro chimichurri
  • 1 teaspoon salt

Instructions
 

  • Remove the steak from the refrigerator and let it rest for 30 minutes.
  • Make the chimichurri sauce and set it aside.
  • Cook the rice in a rice cooker or Instant Pot using 1 cup of rice and 1 ½ cups of water. If using an Instant Pot, select the Rice or White Rice setting.
  • Dice tomatoes and avocados and place on two separate bowls (or plates). Slice the zucchini in half moons and set aside.
  • Cut the steak into 1 and ½ inch cubes. Pat dry and season well with salt and optional pepper.
  • Heat 1 tablespoon of olive oil in a medium skillet over medium high heat. Add the frozen corn and cook until hot, stirring occasionally, about 3-4 minutes. Divide the corn between the two plates.
  • In the same skillet, add 1 tablespoon of olive oil and cook the zucchini over medium high heat. After the bottoms have started to brown, flip and cook the other side. It should take 3-4 minutes in total. The zucchini should be tender but still firm. Split the zucchini between the two plates.
  • Meanwhile, heat a medium or large skillet (cast iron preferred) over medium heat. Add 1 tablespoon of olive oil and the steak bites in a single layer. Sear for 3 minutes, flip, and cook another 2-3 minutes or until all sides are browned and the internal temperature reaches 140-145℉ for medium.
  • Divide the steak bites and cooked rice between the bowls/plates, then top each dish with 2 tablespoons of chimichurri.

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Close up view of cilantro chimichurri over steak in a rice bowl with corn, zucchini, avocado and cherry tomatoes

Cilantro Chimichurri

by Leave a Comment

Cilantro chimichurri is a vibrant, flavorful sauce made with fresh cilantro, avocado oil, lime juice, garlic and spices. It has a bright, zesty taste with just the right amount of heat. Use it to quickly elevate steak, chicken, salads, grilled vegetables or grain bowls with fresh, bold flavor.

Bowl of cilantro chimichurri with a spoon sticking out in front of fresh cilantro

Chimichurri first originated in Argentina and Uruguay, where it was made with parsley as a go to sauce for grilled meats. While parsley is the classic herb for chimichurri, I've always preferred the bold, fresh flavor of cilantro. That love for cilantro is what inspired this version. Cilantro is the herb I reach for anytime I'm making a southwestern steak and rice bowl, grilling meats or vegetables that need a quick sauce, or tossing together a fresh salad that needs a tasty but easy dressing.

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Ingredients

Ingredients needed to make chimichurri sauce: fresh cilantro, avocado oil, lime, garlic, Mexican oregano, cumin, crushed red pepper and salt.
  • Fresh cilantro
  • Avocado oil
  • Lime juice
  • Garlic
  • Mexican oregano
  • Crushed red pepper flakes
  • Cumin
  • Salt

See recipe card for quantities.

Substitutions

  • Gluten free - cilantro chimichurri is naturally gluten free, so it needs no substitutions.
  • Avocado oil - if you don't have avocado oil, use another neutral oil that words well in sauces and dressings like grapeseed oil. You can also use olive oil like in traditional chimichurri sauce, but olive oil is not neutral.
  • Lime juice - traditional chimichurri used red wine vinegar. If you want to substitute a vinegar for the lime juice acid component of this sauce, I recommend rice wine vinegar or white wine vinegar which are better suited for the Southwestern flavor profile of this sauce.
  • Mexican oregano - if you can't find Mexican oregano, you can substitute regular Italian oregano. It's not a perfect substitution, so you can also leave it out.
  • Crushed red pepper flakes- traditional chimichurri uses crushed red pepper for some heat. Crushed red pepper flakes also works well with cilantro chimichurri. But if you are out, you can substitute cayenne pepper or red chili powder (the pure kind, not the kind used for tacos). But reduce the amount to ⅛ teaspoon of cayenne pepper or pure red chili powder to start.

Storage

Store any leftover cilantro chimichurri in an airtight container in the refrigerator for up to 5 days. You can also freeze cilantro chimichurri for future use for up to 2 months.

Close up view of cilantro chimichurri over steak in a rice bowl with corn, zucchini, avocado and cherry tomatoes

Next Level Tips

  • Cilantro chimichurri is the perfect sauce for southwestern steak and rice bowls, salads or any dish that needs a little extra flavor. It's quick and also versatile. Win-win.
  • I highly recommend giving Mexican oregano a try. You can find it online, in grocery stores that have a large spice section or in grocery stores that have an international spice section. Its flavor profile matches better with cilantro, and it's often a lot less expensive than Italian oregano as well.
  • This recipe calls for ½ cup of cilantro, which is actually a lot of cilantro. Depending on the the size of the bunch, it may end up to be the entire cilantro bunch!

FAQ

What is Mexican Oregano?

Mexican oregano is not the same as Italian oregano. Mexican oregano comes from the verbena family and is bolder with a more citrusy flavor. Italian oregano comes from the mint family and is milder and more peppery. I strongly recommend using Mexican oregano for cilantro chimichurri and recipes like homemade taco seasoning. The flavor of Mexican oregano is more complimentary with the flavor of cilantro.

Bowl of cilantro chimichurri with a spoon sticking out in front of fresh cilantro

Looking for other recipes like this? Try these:

Bowl of cilantro chimichurri with a spoon sticking out in front of fresh cilantro

Cilantro Chimichurri

Tracy @ Next Level Baker
Cilantro chimichurri blends fresh cilantro, avocado oil, lime juice, garlic and spices to create a bright, zesty sauce. And it has just the right amount of spice to elevate any dish. Drizzle it over steak, chicken, salads or grain bowls for a fresh flavor boost.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Sauce
Cuisine American, Mexican

Ingredients
  

  • ½ cup cilantro packed
  • ⅓ cup avocado oil (or other neutral oil)
  • 2 tablespoons lime juice fresh squeezed
  • 2 garlic cloves minced
  • ½ teaspoon salt
  • ½ teaspoon Mexican oregano
  • ¼ teaspoon cumin
  • ¼ teaspoon crushed red peppers

Instructions
 

  • Add all the ingredients, except the cilantro, into a small bowl and stir well.
  • Chop the cilantro very finely. Add the cilantro to the bowl and stir well.
  • Serve immediately or refrigerate. Enjoy!

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Close up view of cilantro chimichurri over steak in a rice bowl with corn, zucchini, avocado and cherry tomatoes

How to Make a Dessert Board

by Leave a Comment

A dessert board is an easy way to turn a mix of sweets into something fun and shareable. The board or platter is loaded up with a mix of cookies, brownies, bars and fruit, or whatever you have on hand, and arranged so it looks full and inviting. It's a quick and relaxed style of serving dessert that lets everyone pick and choose their favorites.

Overhead view of a dessert board made with brownie bites, lemon bars, chocolate chip cookies, macarons, mocha latte pretzels, Belgian waffles, chocolate covered almonds and strawberries.

A dessert board feels generous without requiring hours in the kitchen. It also gives variety so there's something for every kind of sweet tooth, from chocolate lovers to fruit fans. Most of all, it turns dessert into an interactive experience where guests can graze and try new combinations, and it keeps the party feeling fun and relaxed.

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Trader Joe's Ingredients

Overhead view of the ingredients needed to make a dessert board: brownie bites, lemon bars, chocolate chip cookies, macarons, mocha latte pretzels, Belgian waffles, chocolate covered almonds and strawberries.

Sometimes there just isn't enough time to bake six different desserts for one party. It can get pricey, and you'll end up with way more sweets than you need for a sampler style dessert board. That is where store bought treats come in handy. Different grocery stores have their own options and strengths, so we went to Trader Joe's since we knew they would have a great variety.

We grabbed macarons and lemon bars from the freezer section, brownie bites, chocolate chunk cookies and Belgian waffles from the bakery area, and mocha latte pretzels from the snack aisle. We got the strawberries in the produce section and then grabbed a tiny pack of chocolate covered almonds by the register on the way out. The whole spread came in at just under $32 and we had extras too! Even if you don't have a Trader Joe's nearby or aren't a fan, here's what we recommend when buying ingredients for and creating a dessert board:

  • 2 or more different types of cookies
  • 2 or more different types of bars and brownies
  • 1 or more fruits
  • 1 or more unusual items like the Belgian waffles
  • 2 or more small filler items like chocolate covered pretzels or nuts
Close up photo of a corner of a dessert board made with brownie bites, lemon bars, chocolate chip cookies, macarons, mocha latte pretzels, Belgian waffles, chocolate covered almonds and strawberries

How to make a Dessert Charcuterie Board

I know, I know. Desserts aren't technically charcuterie. Traditionally, charcuterie refers to meats and cheeses. That's why I didn't call this a "dessert charcuterie board." But when you hear dessert charcuterie board, you instantly picture the look we're going for...a board piled high with a variety of colorful treats.

So how do you put together a dessert charcuterie board? Start with a large platter or cheese board. The platter shown in the photos is 11x16, with about 9x14 of usable space. Start with your first dessert and create at least three separate groupings. They don't need to be perfectly spaced. We started with the Belgian waffles since they're larger and more difficult to tuck in later. Next, choose another dessert and make at least three more groupings. Ours were strawberries, which also don't work well as fillers. From there, we added lemon bars and macarons to spread out pops of color. Chocolate chunk cookies came next so they weren't all clumped in one area. Finally, we filled in the gaps with mocha pretzels and chocolate covered almonds. Small filler items are really important because they cover empty board space and visually tie the whole board together.

Close up photo of a dessert board made with brownie bites, lemon bars, chocolate chip cookies, macarons, mocha latte pretzels, Belgian waffles, chocolate covered almonds and strawberries

Substitutions

  • Gluten free - If you shop at a store like Trader Joe's, they have a decent selection of gluten free items to choose from. If you're shopping at a regular grocery store, look the regular spots and in random spots too. Our closest grocery store now has a refrigerator chest of gluten free cakes and desserts right next to the regular cakes.

Storage

Store any leftover fruit and desserts separately. Any leftover fruit or lemon bars should be stored in the refrigerator for up to 3 days. Most cookies and bars can be stored in an airtight container at room temperature for up to 5 to 7 days. Storage times may vary if you choose different items for your dessert board.

Next Level Tips

  • One of the keys to a great looking dessert board is to really pack in the treats. Leave as little empty space as possible.
  • Create visual interest by arranging your desserts in different directions and layers. Don't be afraid to stack some bars or turn cookies and brownies on their sides.
  • Cutting your cookies or bars into smaller pieces allows everyone to sample more of the desserts, it creates visual interest and it allows you to use cookies and bars as filler too.
  • Think about color when you're buying treats and creating your board. Strawberries are always a great choice as they add a lot of color to your board. We also like the assorted pack of macarons for all the different colors.
Close up photo of a small dessert plate with an orange macaron, brownie bite, cut strawberry, Belgian waffle piece, chocolate chip cookie and chocolate covered almond with a dessert board in the background

Pairing

These are my favorite charcuterie boards to serve with a dessert board:

Close up photo of a corner of a dessert board made with brownie bites, lemon bars, chocolate chip cookies, macarons, mocha latte pretzels, Belgian waffles, chocolate covered almonds and strawberries

How to Make a Dessert Board

Tracy @ Next Level Baker
Turn a mix of treats into something fun and shareable with a dessert board. We fill it with cookies, brownies, bars and fruit, and let then guests graze and choose their favorites.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 20

Ingredients
  

  • 2 or more types of cookies
  • 2 or more types of brownies and bars
  • 1 or more fruits
  • 1 or more unusual sweets like Belgian waffles
  • 2 or more small filler treats like chocolate covered pretzels or almonds

Instructions
 

  • Start by cutting any large cookies, bars or waffles into smaller pieces.
  • Next, take your first dessert and make 3 or more groupings of that dessert. They don't have to be perfectly spaced out. We started with the Belgian waffles.
  • Then, take your next dessert and make 3 or more groupings of that dessert. They can be touching, but don't have to be touching, your first 3 groups. We used strawberries for the second dessert.
  • Next place and stack some cookies and bars in different directions in three or more spots each. Think about adding color pops in different areas of the board.
  • Finally, fill in any empty, blank spots on your board with the filler items like chocolate covered pretzels or almonds.
  • If you have extra treats, you can also pile them higher vertically.

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Keyword Dessert Board, Dessert Charcuterie Board, Dessert Tray
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Close up photo of a dessert board made with brownie bites, lemon bars, chocolate chip cookies, macarons, mocha latte pretzels, Belgian waffles, chocolate covered almonds and strawberries

Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

by Leave a Comment

Zucchini Cupcakes with Cinnamon Cream Cheese Frosting are a spicy twist on a classic treat. The zucchini blends seamlessly into the batter, adding tenderness without overpowering the flavor. Topped with rich cinnamon cream cheese frosting, they're a perfectly balanced treat that feels both comforting and indulgent.

Close up view of zucchini cupcakes with cinnamon cream cheese frosting on a cooling rack

I love using vegetables in baked goods. Yes, we all love carrot cake. And chocolate zucchini cake is a special chocolaty zucchini treat. But, if we skip the chocolate and add more cinnamon, then we can really let the cinnamon and zucchini shine. Also, zucchini cupcakes are a perfectly portioned way to use up some of that zucchini from the garden while sneaking in some vegetables at the same time.

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Ingredients

Ingredients needed to make zucchini cupcakes: all purpose flour, white sugar, finely grated zucchini, eggs, neutral oil, cinnamon, baking powder, baking soda and salt
  • All purpose flour
  • Baking powder
  • Baking soda
  • Cinnamon
  • Salt
  • Neutral vegetable oil 
  • White sugar
  • Eggs
  • Finely grated zucchini 

See recipe card for quantities.

FROSTING INGREDIENTS

Ingredients needed to make cinnamon cream cheese frosting: powdered sugar, cream cheese, butter, cinnamon and heavy whipping cream
  • Cream Cheese
  • Salted Butter
  • Powdered Sugar
  • Cinnamon
  • Heavy Cream

See recipe card for quantities.

Photo of a zucchini cupcake on a plate with a bite taken out of it

Variations

  • Cinnamon - these are very cinnamon forward as I am a huge cinnamon fan. (If you want to read more about cinnamon, check out the Types of Cinnamon section in my overnight cinnamon rolls recipe.) But I know that not everyone lists cinnamon as one of their true loves. So you can certainly leave out all of the cinnamon in the cupcakes and the frosting, and they will still be awesome. However, I do recommend leaving one teaspoon of cinnamon in the cupcake base. Just one teaspoon won't be overly cinnamon-y.
  • Chocolate - making chocolate zucchini cupcakes require more than just adding cocoa powder since cocoa powder is very drying. If you want chocolate zucchini cupcakes, I suggest using the ingredients from my chocolate zucchini cake recipe along with the baking instructions from this recipe.
  • Frosting - I love cinnamon frosting, it's so cozy while still providing a little spice to the sweet frosting. However, you can also use the chocolate buttercream frosting from the chocolate zucchini cake recipe or the cream cheese frosting from the carrot cake recipe. Both are great options, and it's good to have lots of options!

Equipment

A small hole grater (or a blender or food processor) is needed for this recipe. And a hand or stand mixer is helpful for this recipe.

Close up side view of zucchini cupcakes with cinnamon cream cheese frosting closely together on a cooling rack

Storage

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

Next Level Tips

  • If you want the zucchini cupcakes to have more of a green color, reduce the amount of cinnamon in the cupcake base to one teaspoon.
  • I used the Wilton 1M tip to frost the cupcakes. Like the Ateco 1M, it's a great universal tip. I always pipe frosting on cupcakes because it's quicker for me. Back when I was baking lots and lots of cupcakes, I could make frosting for and then frost 96 cupcakes per hour. There's no way to do that with a knife! The thing is, I got better at frosting cupcakes solely because I was doing it so much. Practice definitely makes you better and more efficient, at anything. But don't stress if your frosting looks a little wonky in the beginning. Everyone loves cupcakes, regardless of what they look like.
  • Do you find frosting too sweet? Add ⅛ teaspoon of salt to balance the sweetness. You'll be amazed at how that tiny bit of salt can cut the sweetness of frosting. You can add it at the beginning or after tasting the frosting. Just mix well after adding it.
  • Cupcakes are so great for themed events. You can match any theme just by using fun cupcake liners. The options for parties, holidays and themed events are endless.
Five zucchini cupcakes, using football themed cupcake liners, with cream cheese frosting on a serving plate

FAQ

Can I use a blender for the zucchini?

Yes, but if you use a blender, just liquify the zucchini so that you don't end up with small chunks. You could also use the grating tool on a food processor. But, for these cupcakes, I recommend grating the zucchini with a small hole grater (not a micro grater). This allows the zucchini to retain more of its liquid and makes for a nicer cupcake structure. I know using a blender sounds faster, but it's not always faster especially when you factor in clean up. Grating works better for cupcakes, and it only takes a few minutes.

Why so much cinnamon?

Cinnamon is such a great flavor, and we use a lot in this recipe to really let it shine. If cinnamon is not your favorite, you can reduce the amount of cinnamon to one teaspoon in the cupcake base. You can also reduce or eliminate the cinnamon from the frosting as well.

Looking for other recipes like this? Try these:

Close up view of zucchini cupcakes with cinnamon cream cheese frosting on a cooling rack

Zucchini Cupcakes with Cinnamon Cream Cheese Frosting

Tracy @ Next Level Baker
Zucchini cupcakes with cinnamon cream cheese frosting offer a warm, spicy take on a beloved classic. Grated zucchini melts into the batter, creating a tender crumb while keeping the flavor light. A swirl of cinnamon cream cheese frosting adds richness and just the right hint of cozy sweetness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 18 minutes
Cooling and frosting time 1 hour 20 minutes
Total Time 1 hour 53 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 1 Small hole grater
  • 1 Stand or hand mixer optional

Ingredients
  

Zucchini cupcakes

  • 2 ½ cups all-purpose flour
  • 2 tablespoons cinnamon
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 ½ cups white sugar
  • ¾ cup neutral vegetable oil
  • 2 cups zucchini finely grated
  • 3 eggs

Cinnamon cream cheese frosting

  • 8 ounces cream cheese room temperature
  • 4 tablespoons salted butter room temperature
  • 4 cups powdered sugar
  • 2 tablespoons cinnamon
  • 1-3 tablespoons heavy whipping cream

Instructions
 

Zucchini cupcakes

  • Preheat the oven to 350 ℉. Line one 24-cup muffin pan or two 12-cup muffin pans with cupcake liners.
  • Combine the all-purpose flour, cinnamon, baking powder, baking soda and salt in a small bowl. Stir well and set aside.
  • Grate the zucchini with a small hole grater and set aside.
  • Add the sugar and neutral vegetable oil to a mixing bowl and mix on medium until combined.
  • Add the eggs to the mixing bowl and mix until fully integrated.
  • Add the grated zucchini to the mixing bowl and mix until fully integrated.
  • Add half of the flour mixture and mix until almost combined. Scrape down the sides, add the rest of the flour mixture and mix until fully combined. Scrape down the sides an additional time if needed.
  • Using a large 4 tablespoon cookie scoop, add one full scoop of batter to each cupcake liner.
  • Bake for 18-20 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.

Cinnamon cream cheese frosting

  • Add the room temperature cream cheese, salted butter and cinnamon to a mixing bowl. Mix on medium speed until all the cinnamon has been incorporated into the cream cheese and 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 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 allow air into the frosting making it lighter and fluffier. Check the consistency and if the frosting is too thick, add up to two additional tablespoons of heavy whipping cream (one at a time) and mix for 1 minute after the addition of each tablespoon of heavy cream.
  • Add the frosting to a piping bag and pipe onto cooled cupcakes. Or, use an offset spatula or knife to spread the frosting on the cooled cupcakes. Enjoy!

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Keyword Cinnamon Cream Cheese Frosting, Zucchini Cupcakes, Zucchini Cupcakes with Cinnamon Cream Cheese Frosting
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Side view of one single zucchini cupcake with cinnamon cream cheese frosting on a small dessert stand

Brown Butter Chocolate Chip Cookie Bars

by Leave a Comment

Brown butter chocolate chip cookie bars are rich, chewy and nutty. Browned butter adds another layer of flavor to this deliciously sweet classic. They bake up with crisp edges, a soft center and pockets of chocolate in every bite. Perfect for any occasion.

Overhead view of a multi layer stack of browned butter chocolate chip bars on a serving plate

My current favorite, most versatile blond bar is my white chocolate macadamia nut bar. It's an easy blond bar with countless flavor combinations and options. But what it doesn't have is brown butter. Brown butter is melted and cooked butter that adds a deep, nutty flavor that takes your bars to the next level. It just adds another layer of flavor depth to an already amazing bar.

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Ingredients

Overhead photo of ingredients needed to make brown butter chocolate chip bars: butter, brown sugar, white sugar, eggs, vanilla, all-purpose flour, baking powder, salt and chocolate chips.
  • Butter, salted or unsalted
  • Brown sugar
  • White sugar
  • Eggs
  • Vanilla
  • All-purpose flour
  • Baking powder
  • Salt
  • Chocolate chips or chunks

See recipe card for quantities.

Instructions for browning butter

Overhead photo of butter melting in a skillet

Step 1: Cut the butter into smaller pieces and melt over medium to medium low heat. As butter starts to melt, stir occasionally to help butter melt evenly.

Step 2: Once melted, the butter will start to foam and the milk solids will separate and sink to the bottom. Stir more frequently once the butter starts to bubble and foam.

Step 3: Continue stirring until the milk solids have browned and give off a nutty scent. It may take 5-8 minutes in total. Remove from the heat and carefully pour the brown butter into the mixing bowl to stop the cooking process. Allow the brown butter to cool before continuing with the recipe.

Overhead photo of two brown butter chocolate chip bars on a small serving stand with other brown butter chocolate chip bars in the background

Variations

  • Add-ins - you can substitute your favorite dried fruit or nuts for some (or all) of the chocolate chips on a volume basis. For example, sometimes I'll make these with dried cherries. So, in that case, I'll use 1 cup of chocolate chips and ¾ cup of dried tart cherries. Or nuts. Some nuts, like walnuts, work great because they are softer. But, I've also made these with crunchy nuts like hazelnuts. Really though, almost any nut works well with chocolate, so use what you like and have on hand!

Brown Butter Blondie

Ok, so you might be wondering what the difference is between a brown butter chocolate chip cookie bar and a brown butter blondie? It seems like nowadays, anything that doesn't have cocoa powder or melted chocolate is called a blondie. Does that make it a blondie? Not really. Blondies are a bit more fudgy and don't always have chocolate chips. So, in that case, this recipe is a more of a cookie bar. Yet, other people claim a bar is a blondie when the recipe uses more brown sugar than white sugar. And this recipe definitely uses more brown sugar than white sugar. So this bar might be considered both. Either way, they are yummy and that's the most important part.

Randomly stacked brown butter chocolate chip cookie bars on a white plate

Storage

Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 7 days.

Next Level Tips

  • Brown butter adds another layer of depth to almost anything you add it to, so it's perfect for cookies and cookie bars. We add a little extra butter when we use brown butter because once the butter liquifies, some of it does evaporate in the cooking process.
  • If you want to control how the top looks, you can always reserve a few of the chocolate chips (try not to eat them all!) or chunks and strategically place them into the batter before baking.
  • You can also add a little flaked salt to the finished cookie bars for texture and flavor.

FAQ

What is brown butter?

Brown butter is regular butter that's been melted and cooked until the milk solids separate and brown. As the brown butter Cookes, the milk solids separate. The milk solids will then sink to the bottom and some of the liquid will evaporate. Once the milk solids are on the bottom, they toast until they turn golden brown. You'll know the brown butter is done when it's golden brown (not dark brown) in color and it gives off a nutty aroma. The smell of nutty, brown butter is unique and unmistakably. It truly smells like warm nuts and also a bit caramel-y. So good!

What type of butter should I use?

I almost always prefer salted butter for cooking and baking. Brown butter is probably the one time I would say use either. Both will brown, but unsalted butter browns a little easier. There's a bit less stirring. Is it worth buying unsalted butter specifically to make brown butter? No. But if you have unsalted butter, use it. This time. Just add another ½ teaspoon of salt to the recipe or top with salt flakes.

What type of chocolate chips should I use?

Chocolate chips or chunks that are 50-60 percent chocolate work best in chocolate chip bars. They soften but don't melt completely. 60 percent chocolate is sometimes labelled as semi-sweet and sometimes labelled as dark chocolate. You don't have to use chocolate chips and chunks from the baking aisle. Check out the candy aisle and sometimes, there are some deals on chocolate bars as well. Just look for the same roughly 50-60 percent chocolate.

Stack of 4 brown butter cookie bars cut into squares stacked on a mini dessert stand

Looking for other recipes like this? Try these:

Overhead view of a multi layer stack of browned butter chocolate chip bars on a serving plate

Brown Butter Chocolate Chip Cookie Bars

Tracy @ Next Level Baker
Brown butter chocolate chip cookie bars are chewy, rich, and full of nutty flavor. The browned butter deepens the taste of this sweet classic, while crisp edges and a soft center surround melty pockets of chocolate in every bite. 
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Cooking and cooling brown butter 20 minutes
Total Time 55 minutes
Course Dessert
Cuisine American
Servings 24

Equipment

  • 1 Stand or hand mixer optional

Ingredients
  

  • 18 tablespoons butter (2 sticks plus 2 tablespoons) browned
  • 1 ½ cup brown sugar
  • ½ cup white sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 2 ½ cups all-purpose flour (300 grams)
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 10 ounces chocolate chips or chunks

Instructions
 

  • Brown the butter. Cut the butter into smaller pieces and heat over medium to medium low heat for 5-8 minutes. As the butter starts to melt, stir occasionally so that it melts evenly. After the butter has melted, it will start to foam. Once it starts foaming, the milk solid will separate. Stir more frequently so that you can see the color of the milk solids. Once the solids start to brown, stir even more frequently, almost constantly, until the solids are a golden brown. When the milk solids are a golden brown, it will also give off a nutty aroma. Once the milk solids are golden brown, remove the pan from the heat and carefully add the brown butter to a mixing bowl and allow to cool to room temperature.
  • Preheat the oven to 325℉. Line a 9x13 baking pan with parchment paper.
  • Add the all-purpose flour, baking powder and salt to a small bowl and set aside.
  • Once the brown butter has cooled in the mixing bowl, add the brown sugar and white sugar and mix on low to medium until integrated and smooth.
  • Add the vanilla and eggs and mix until they are fully incorporated.
  • Add half of the flour mixture and mix just until incorporated. Scrape down the sides and add the other half of the flour mixture. Mix until incorporated.
  • Fold in the chocolate chips with a spatula.
  • Add the batter to the baking pan and smooth out with a spatula.
  • Bake for 30 to 35 minutes until the edges are golden brown. Check at 30 minutes.

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Overhead view of a single layer of cut brown butter chocolate chip bars on a serving plate

Caprese Bruschetta

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Caprese bruschetta is a fresh and flavorful appetizer that combines the classic flavors of a caprese salad with pesto and crisp, toasted bread. Juicy tomatoes, creamy mozzarella, basil and pesto are piled onto slices of toasted baguette or thick bread, then finished with a drizzle of olive oil and balsamic glaze. Each bite offers a perfect balance of textures and flavors, making it an easy, crowd pleasing starter.

Overhead view of caprese bruschetta with olive oil and balsamic cream drizzle on a serving plate

I love the flavors of caprese salad, I love pesto, and I love crispy, bite size bruschetta too. So why not combine them all into one perfect appetizer? Caprese bruschetta takes the ripe tomatoes, creamy mozzarella and fresh basil and piles them on pesto-topped pieces of golden, toasted bread. Each bite delivers that delicious, juicy, basil-y flavor that everyone loves, along with the satisfying crunch of bruschetta.

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Ingredients

Overhead photo of individual ingredients needed to make caprese bruschetta: sourdough bread, Roma tomatoes, mozzarella pearls, fresh basil, pesto, olive oil, balsamic glaze and salt.
  • Sturdy bread like sourdough, thick cut bread or baguette
  • Roma tomatoes
  • Mozarella pearls
  • Basil pesto (homemade or store bought)
  • Fresh basil leaves
  • Olive oil
  • Balsamic glaze
  • Salt

See recipe card for quantities.

Overhead photo of one serving of caprese bruschetta with balsamic drizzle on an appetizer plate.

Substitutions

  • Gluten free - use a gluten free bread to make caprese bruschetta gluten free.
  • Vegan - use a vegan mozarella and a vegan pesto to make this recipe vegan.
  • Cheese - traditional caprese salad calls for buffalo mozzarella, but I feel like buffalo mozzarella isn't reliably found. If you can find it, you can certainly use it! Also, if you can't find mozzarella pearls, you can cut up another type of mozzarella like sliced mozzarella or mozzarella balls.
  • Tomatoes - you can also use cherry tomatoes or grape tomatoes. For those tomatoes, you don't have to de-seed them...that would be too hard. Depending on their size, either cut them in half or quarters to match the size of the mozzarella pieces that you're using. You could even use drained, petite-diced canned tomatoes.
  • Balsamic glaze - Balsamic glaze can be found in regular grocery stores near the other vinegars. If you want to make your own balsamic vinegar reduction, you certainly can. Or you can use regular balsamic vinegar or even skip it. Balsamic vinegar adds a great pop of color and flavor, but it's not traditionally found in caprese salad.

Variations

  • Pesto - I know basil pesto isn't traditionally found in caprese salad or bruschetta, so you could skip it. But pesto is so good! I almost always have a batch of homemade pesto or a jar of Costco pesto in my refrigerator at all times. I'm always looking for new ways to use it! Give it a try.
  • Crostini - you could turn this recipe into caprese crostini easily by using smaller, harder crostini toasts.

Storage

It's best to eat any assembled caprese toast the same day you make it. You can store any leftovers in an airtight container in the refrigerator overnight, but the juice from the tomatoes will start to soak into the bread.

Three pieces of caprese baguette on a plate with balsamic drizzle in front of a serving board with additional caprese bruschetta

Next Level Tips

  • I highly recommend using a thick cut bread, a baguette loaf or a sturdy sourdough so that the bruschetta is hardy enough to take to a party as an appetizer.
  • If you love garlic, take your caprese bruschetta to the next level by rubbing garlic on the toasted bread just like you would for regular bruschetta. You don't have to press hard, it's amazing how much garlic flavor is easily released.
  • Recipes like caprese bruschetta are great recipes to practice your knife cuts. Have you ever watched cooking shows where the new chefs get yelled at for inconsistent knife cuts? I've seen plenty. Since you'll be dicing the tomatoes and the mozzarella, try to make them all the same size. Of course, it doesn't have to be perfect, but it's always good to practice.
  • I go through a lot of extra virgin olive oil, so I buy the large size from Costco. It's amazing for everything but drizzling. So I pour some into a smaller container that's easier for drizzling. The one I use is an old honey jar as shown in the ingredients photo, but you can also use a decorator bottle or any smaller container. It makes drizzling for bruschetta and salads so much easier!

FAQ

What type of bread should I use?

I highly recommend using a thick cut bread, a baguette or a sturdy sourdough so that the bruschetta is hardy enough to take to a party as an appetizer. If you're using large size bread, cut the finished caprese bruschetta into three or four pieces to make it easier to pick up.

What type of tomatoes should I use?

I recommend using de-seeded Roma tomatoes. But you can use any type of tomato. If it's a large tomato, I do recommend de-seeding them. If you need help with instructions on how to de-seed tomatoes, see my Pico de Gallo recipe. Or you can also use small grape or cherry tomatoes. For those tomatoes, just cut them in half or quarters depending on how big they are. If needed, you can also use petite diced canned tomatoes. Just make sure you drain them well.

Pieces of caprese bruschetta on a board next to a plate with additional pieces of caprese bruschetta. All drizzled with balsamic glaze.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with caprese bruschetta:

Overhead view of caprese bruschetta with olive oil and balsamic cream drizzle on a serving plate

Caprese Bruschetta

Tracy @ Next Level Baker
Caprese bruschetta is a vibrant appetizer that layers juicy tomatoes, mozzarella, basil and pesto on toasted bread. A drizzle of olive oil and balsamic glaze adds the perfect finish to this easy, crowd favorite.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Course Appetizer
Cuisine American, Italian
Servings 8

Ingredients
  

  • 1 baguette or 6-8 slices of thick cut or sourdough bread
  • 2 tablespoons olive oil plus more for drizzling
  • 1 pound Roma tomatoes (about 5) de-seeded and diced
  • 8 ounces mozarella pearls
  • 4 leaves fresh basil thinly sliced
  • ½ cup basil pesto homemade or store bought
  • balsamic glaze for drizzling
  • salt to taste

Instructions
 

  • Preheat oven to 400℉. Line a baking sheet with parchment paper or a baking mat.
  • Lightly brush olive oil on to both sides of the bread. Bake for 8 minutes, flipping over half way. Allow to cool.
  • De-seed the Roma tomatoes. Dice the tomatoes and mozzarella into similar size pieces. Thinly slice the basil. Gently mix together in a medium bowl.
  • After the bread has cooled, spread a thin layer of basil pesto onto one side of each piece. Spoon the tomato mixture on top of the pesto.
  • Lightly drizzle with olive oil and the balsamic glaze. Sprinkle with salt. If using larger slices of bread, cut into 3-4 smaller pieces. Enjoy!

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Photo of two pieces of caprese bruschetta on a plate with balsamic drizzle in front of another plate with caprese bruschetta

Easy Greek Gyro Salad

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This easy Greek gyro entree salad takes all the bold flavors of a classic gyro and turns them into a fresh, delicious salad. Slices of juicy gyro meat are paired with crisp romaine lettuce, ripe cherry tomatoes, cucumbers and red onions, then topped with a light Greek dressing and a generous spoonful of creamy tzatziki sauce. It's a lighter, gluten free twist on the beloved Greek street food that delivers the same irresistible mix of textures and flavors in every bite.

Overhead view of gyro salad made with romaine lettuce, gyro meat, cherry tomatoes, cucumbers, red onion, a light Greek dressing and a helping of tzatziki sauce on a large salad plate

I love gyros, but I find myself craving salads a lot lately. And a gyro salad is the perfect way to enjoy all the savory flavors of a classic gyro in a fresh, crisp bowl. You still get the juicy meat, cool tzatziki and vibrant veggies, but the pita can be served on the side or skipped entirely. It's truly the best of both worlds.

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Ingredients

Ingredients needed for a gyro salad: gyro meat, romaine lettuce, sliced cucumber, cherry tomatoes, red onion, tzatziki sauce, olive oil, red wine vinegar and oregano
  • Gyro meat
  • Romaine lettuce
  • English cucumber
  • Cherry tomatoes
  • Red onion
  • Olive oil
  • Red wine vinegar
  • Oregano
  • Tzatziki sauce

See recipe card for quantities.

Overhead view of gyro salad made with romaine lettuce, gyro meat, cherry tomatoes, cucumbers, red onion, a light Greek dressing and a helping of tzatziki sauce on a plate next to a napkin, fork and scatter pita chips and red onion

Substitutions

  • Gluten free - gyro salad is naturally gluten free and doesn't need any adjustments. If you serve pitas on the side or are making gyro sandwiches, use gluten free pita bread.
  • Tzatziki sauce - while Tzatziki sauce is quick and easy to make, you can also buy pre-made tzatziki sauce.
  • Red wine vinegar - the best substitute for red wine vinegar is white wine vinegar. After that, I would recommend using rice wine vinegar (rice vinegar). Rice wine vinegar is more mild, but you can always add a squeeze of lemon juice for a little extra zing.

Gyro Sandwich

Is it a sandwich or a wrap? That seems debatable lately, but I'm going to go with sandwich for now. Either way, you can take all of the salad ingredients (yes, the lettuce too) and wrap it in a pita to make a sandwich or wrap. You can make your own gyro meat or buy it at places like Trader Joe's or Costco. And if you buy it at Costco, you get a lot of meat. And one way to use up all that gyro meat is to make two easy dinners. Start by cooking enough meat and cutting enough veggies for two nights of dinner. One night, have a gyro sandwich and the next night, gyro salad. Or vice versa. It's less work overall and it feels like two really different dinners even though they aren't all that different. Just skip the Greek dressing for the gyro sandwich.

Side view of a gyro sandwich containing tzatziki, tomatoes, lettuce cucumbers and onions wrapped in parchment paper on a slate board

Storage

You can store any unused cooked gyro meat, tzatziki sauce and cut vegetables separately in airtight containers in the refrigerator for up to 3 days. Any lettuce that has dressing on it doesn't last long but can be stored in the refrigerator overnight.

Next Level Tips

  • If you want to add cheese, crumbled feta tastes great and is a perfect choice!
  • If you don't love raw onions, soak the sliced raw onions in water for at least 10 minutes before draining and using and they will be milder.
  • You can use the same gyro salad ingredients and wrap it in a pita to make a gyro sandwich. Lettuce and extra cucumber aren't traditionally found in a gyro sandwich, but I love any extra opportunity to sneak in more lettuce and veggies.

FAQ

Should I make my own gyro meat?

You certainly can, but then gyro salads and sandwiches are no longer easy weeknight meals. I suggest starting by buying pre-made gyro meat at Costco or Trader Joe's or your local grocery store if they carry it. If the meat part of dinner is easy, then that leaves more time for cutting veggies or making sides!

What type of lettuce should I use?

You can use any type of lettuce, including bagged lettuce, but overall romaine is a great choice. Regular romaine lettuce heads are cheaper than romaine hearts, but go with the romaine hearts if you want the crispest lettuce.

Overhead view of a gyro salad where the ingredients including the tzatziki sauce have all been mixed together

Looking for other recipes like this? Try these:

Overhead view of gyro salad made with romaine lettuce, gyro meat, cherry tomatoes, cucumbers, red onion, a light Greek dressing and a helping of tzatziki sauce on a plate next to a napkin and fork

Easy Greek Gyro Salad

Tracy @ Next Level Baker
A Greek gyro salad packs all the bold flavors of a classic gyro into a fresh, vibrant bowl. Tender gyro meat pairs with crisp lettuce, juicy tomatoes, cucumbers and red onions. It's finished with Greek dressing and creamy tzatziki. It's a lighter, gluten free twist on a classic street food.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Salad
Cuisine American, Greek
Servings 2

Ingredients
  

  • 8 ounces Gyro meat cooked according to package instructions
  • 6 cups romaine lettuce chopped
  • ½ medium cucumber halved and thinly sliced
  • ½ medium red onion thinly sliced
  • 1 cup cherry tomatoes halved or quartered
  • 4 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • ¼ teaspoon oregano
  • 1 cup tzatziki sauce homemade or store bought

Instructions
 

  • Cook the gyro meat according to the package instructions and set aside to cool.
  • Chop the vegetables and lettuce.
  • Assemble the salad by splitting the lettuce between two large entree salad bowls or plates. Then, layer on the vegetables and gyro meat.
  • Drizzle the salads with olive oil, red wine vinegar and sprinkle with oregano. (Alternatively, you can mix the olive oil, red wine vinegar and oregano together first and drizzle it on the salads as a dressing.)
  • Top each salad with ½ cup of tzatziki sauce. Enjoy!

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Overhead view of a gyro salad where the ingredients including the tzatziki sauce have all been mixed together

Easy Tzatziki Dip

by Leave a Comment

Tzatziki dip is a creamy cucumber dip that's made with greek yogurt, garlic, lemon juice and dill. It's cool, tangy and delicious. Tzatziki dip is perfect paired with pita bread, pita chips and vegetables or used as a sauce for grilled meats, gyros and salads.

Overhead view of a small bowl of tzatziki dip in the serving of a serving tray that contains pita chips, cucumbers, pita triangles and lemon wedges

Is it a dip or a sauce? The best thing about creamy cucumber tzatziki is that it can be either! Chill it and use it as an appetizer dip paired with toasted pita triangles, pita chips or cut veggies. Or use it right away as a sauce for grilled meats and gyro sandwiches or try something new like a gyro salad.

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Ingredients

Raw ingredients needed to make tzatziki dip: English cucumber, greek yogurt, dill, lemon juice, olive oil, garlic and salt
  • English cucumber
  • Greek yogurt
  • Dill
  • Garlic
  • Lemon juice
  • Olive oil
  • Salt

See recipe card for quantities.

Instructions for straining the cucumber

Cucumbers are mostly water. So we grate and drain the cucumber juice so that the tzatziki dip isn't too watery.

Overhead photo of grated cucumbers in a tea towel

Step 1: Grate the cucumber with a large hole grater. Place the grated cucumber in a bowl or stainer lined with cheesecloth or a thin tea towel. (You can also use sturdy paper towels.)

Side view of cucumber straining through a tea towel

Step 2: Cinch up the tea towel around the cucumber and squeeze until all the juice has drained. Then, start to twist the cinched top of the tea towel so that it puts pressure on the cucumber and drains out even more juice. Keep twisting all the juice drains out.

Overhead view of a small bowl of tzatziki dip in the serving of a serving tray that contains pita chips, cucumbers, pita triangles and lemon wedges

Substitutions

  • Gluten free - Tzatziki dip is naturally gluten free. Serve it with gluten free pita chips, gluten free pita bread or sliced vegetables.
  • Vegan - for a vegan version, use your favorite thick vegan yogurt. If you use a thin vegan yogurt, the dip will also be thinner.
  • Cucumbers - English cucumbers are the best to use as they have less water than the typical American cucumber. If you can't find an English cucumber or they're too expensive, look for Persian cucumbers. Otherwise, regular American cucumbers are fine. They will just need more squeezing. Not a big deal.
  • Dill - If you don't like dill, you can substitute mint instead.
Overhead view of a small bowl of tzatziki dip in the serving of a serving tray that contains pita chips, cucumbers, pita triangles and lemon wedges

Storage

Store any leftover tzatziki dip in an airtight container in the refrigerator for up to 3-5 days.

Next Level Tips

  • I highly recommend using full fat, whole milk Greek yogurt as it will be the thickest, but you can use other types of Greek or even non-Greek yogurt.
  • If you're using tzatziki as a sauce, you can use it right away. To use it as a dip, it's best to let it chill, even overnight, in the refrigerator. That also gives it time for the flavors to meld and it will taste even better!
  • You can also save the strained cucumber juice. Just mix it with water for cucumber water, use it as a cocktail mixer or even drink it straight!
  • Tzatziki is a great dip, but it can also be used as a sauce for gyro sandwiches and gyro salads.
Side view of a gyro sandwich containing tzatziki, tomatoes, lettuce cucumbers and onions wrapped in parchment paper on a slate board

FAQ

What type of cucumber should I use?

English cucumbers are the best to use as they have less water than the typical American cucumber and are usually readily available. If you can't find English cucumber or they're too expensive though, look for Persian cucumbers. Otherwise, regular American cucumbers are fine. They will just need more squeezing. Not a big deal.

Do I have to peel and de-seed the cucumber?

No, but you certainly can if you want to. Otherwise, there is no need to take those extra steps and waste those parts of the cucumber.

Overhead view of a small bowl of tzatziki dip in the serving of a serving tray that contains pita chips, cucumbers, pita triangles and lemon wedges

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with tzatziki dip:

Overhead view of a small bowl of tzatziki dip in the serving of a serving tray that contains pita chips, cucumbers, pita triangles and lemon wedges

Easy Tzatziki Sauce

Tracy @ Next Level Baker
Cool and creamy tzatziki dip made with Greek yogurt, cucumber, garlic, dill and lemon juice. Serve with pitas and veggies or use as a sauce for grilled meats and gyros.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Sauce
Cuisine American, Greek

Ingredients
  

  • 1 ½ cups cucumber (about one medium to large) grated
  • 1 cup full fat Greek yogurt
  • 2 cloves garlic pressed
  • 1 tablespoon olive oil plus 1 teaspoon for optional drizzling
  • 1 tablespoon lemon juice
  • 1 tablespoon dill minced and packed
  • 1 teaspoon salt

Instructions
 

  • Grate the cucumbers (no need to peel or de-seed) with a large hole grater and drain the juice. To drain the juice, line a bowl or strainer with a cheese cloth or tea towel. (Sturdy paper towels can also be used). Add the grated cucumber and cinch up the tea towel. Squeeze out all juice. Then twist the top of the cinched tea towel to put pressure on the grated cucumber. Continue to twist until all the liquid has drained.
  • Add all the ingredients to a small bowl and stir well.
  • For a sauce, use right away. For a thicker dip, chill a minimum of 30 minutes up to overnight.
  • For tzatziki dip, drizzle an extra 1 teaspoon of olive oil on top before serving. Serve with pita bread, pita chips or cut veggies. Enjoy!

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Overhead view of a small bowl of tzatziki dip with a pita triangle sticking out surrounded by pita chips, cucumbers, pita triangles and lemon wedges

Peanut Butter Fudge with Condensed Milk

by Leave a Comment

Peanut butter fudge with condensed milk is one of the easiest ways to whip up a rich, creamy treat. With just four simple ingredients, this no bake dessert comes together in minutes. It's perfect for last minute desserts, potlucks, holiday trays or anytime you're craving something sweet and satisfying.

Cut pieces of peanut butter fudge on an oval serving plate

Sometimes we just need a win. A quick, easy win. That's exactly what peanut butter fudge with condensed milk is. Simple, fast and seriously delicious. Want something peanut flavored that's a little more involved? Try my giant peanut butter cookies. Or for another nutty dessert, go all out with my pistachio cheesecake. But if you're after an effortless treat, this one hits the sweet spot.

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Four ingredients

Ingredients needed for peanut butter fudge: peanut butter chips, peanut butter, sweetened condensed milk and chopped walnuts
  • Peanut butter chips
  • Peanut butter
  • Sweetened condensed milk
  • Walnuts

See recipe card for quantities.

Substitutions

  • Gluten free - these are naturally gluten free, so no substitutions are necessary.
  • Peanut butter - I use regular creamy peanut butter, but you could also use crunchy peanut butter for a little extra texture or natural peanut butter. If you are using natural peanut butter, make sure it is stirred well before adding it.
  • Nuts - you could substitute peanuts or another nut of your choice. Don't be afraid of walnuts though, they are a great all-purpose nut. I always have walnuts on hand as I eat them daily for breakfast in my berry yogurt parfait. They also add texture to my Carmelitas and Peppernut cookies.
Cut peanut butter fudge squares topped with salt flakes stacked on top of each other on a serving plate

Three ingredient Peanut Butter Fudge

You have a few options for three ingredient peanut butter fudge:

  • Just omit the nuts
  • Use 2 bags of peanut butter chips plus condensed milk and walnuts
  • Use 3 cups of peanut butter plus condensed milk and walnuts

Two ingredient Peanut Butter Fudge

For two ingredient peanut butter fudge, you have two options:

  • Use 2 bags of peanut butter chips plus condensed milk
  • Use 3 cups of peanut butter plus condensed milk

Equipment

A regular sauce pan is needed to make peanut butter fudge.

Cut peanut butter fudge squares topped with salt flakes and a glass of milk on a slate plate with a napkin in the background

Storage

If you like a softer texture, store the fudge in an airtight container at room temperature for up to 7 days. However, if you like a harder texture, store it in the refrigerator for 1-2 weeks.

Next Level Tips

  • Peanut butter fudge is a great, last minute dessert. But it's also perfect for cookie exchanges and little gifts too.
  • I like to sprinkle a small amount of flaked sea salt on top. It gives the fudge another layer of flavor and added visual texture.
  • You can also add one teaspoon of vanilla when you add the walnuts for another layer of flavor.

FAQ

Why do we use both peanut butter chips and peanut butter?

Using both peanut butter chips and peanut butter gives the fudge an extra layer of flavor. Also, using only peanut butter chips can be very sweet and also expensive. And using only peanut butter can have a texture that is a little too soft. But, if you only want to use one of the two, see the above sections titled two ingredient peanut butter fudge and three ingredient peanut butter fudge for some options.

Cut peanut butter fudge squares topped with salt flakes stacked on top of each other on a serving plate

Looking for other yummy dessert recipes? Try these:

Cut peanut butter fudge squares topped with salt flakes on parchment paper

Peanut Butter Fudge with Condensed Milk

Tracy @ Next Level Baker
Peanut butter fudge with condensed milk is a rich, chewy treat that comes together in minutes with just four ingredients. It's perfect for holidays, last-minute desserts or anytime you want something sweet.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 5 minutes
Cooling time 2 hours
Total Time 2 hours 10 minutes
Course Dessert
Cuisine American
Servings 36

Equipment

  • 1 medium sauce pan

Ingredients
  

  • 1 10 ounce bag peanut butter chips
  • 1 ½ cups peanut butter
  • 1 14 ounce can sweetened condensed milk
  • ½ cup walnuts rough chopped
  • Optional: Flaked or regular sea salt for topping

Instructions
 

  • Line an 8x8 or 9x9 pan with parchment paper and set aside.
  • Add the peanut butter chips, peanut butter and sweetened condensed milk to a medium sauce pan. Heat on medium heat until all of the peanut butter chips have melted. Stir occasionally, more as the chips start to melt. Approximately 3-5 minutes.
  • Once the peanut butter chips have melted, stir well, remove the pan from the heat and stir in the walnuts.
  • Pour the fudge into the prepared pan. It will be thick. Use a spatula to press down and even out the fudge. Alternatively, you can place a piece of parchment paper over the top and use your fingers to press down and even out the fudge after it has cooled enough to touch.
  • Cover and refrigerate for one to two hours until set. Once the fudge has set, remove it from the pan and cut into squares. Optional: sprinkle a little flaked or regular sea salt on top.
  • For a harder texture, refrigerate the cut peanut butter fudge squares until it's time to serve. For a softer texture, store at room temperature in an airtight container.

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Cut peanut butter fudge squares topped with salt flakes on parchment paper

Kimchi Tofu Stir Fry with Veggies

by Leave a Comment

Kimchi Tofu Stir Fry with Veggies brings together crispy tofu, bold kimchi and colorful stir fry vegetables for a savory, satisfying meal. The tofu soaks up the flavorful sauce, while the kimchi adds a tangy, probiotic kick with deep umami notes. Fresh, crisp veggies round it out with texture, nutrients and vibrant color. It's an easy go-to for weeknight dinners.

Overhead view of a bowl of kimchi tofu stir fry with vegetables over rice with a napkin, chopsticks and a tiny bowl of sriracha on the side

Like most people, I didn't always love vegetables. And tofu and kimchi weren't always on my radar either. But once I started cooking for myself, my tastes shifted in a big way. Who wants the same tired dinner every night? Now I crave fresh veggies and look for new ways to use them. Tossing them with tofu, kimchi, and rice creates a bold, satisfying combo that I never get tired of. In fact, I make this dish almost every week. Kimchi and tofu are easy staples to keep in the fridge, and with just adding the chopped vegetables, you've got a quick, flavorful weeknight meal. It's perfect for leftovers or meal prep too.

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Ingredients

Ingredients needed to make kimchi tofu stir fry: kimchi, tofu, onions, mushrooms, bok choy, red peppers, carrots, red cabbage, zucchini, broccolini, stir fry sauce, garlic, ginger and salt. Also shown are optional garnishes of sliced green onions and black sesame seeds.
  • Firm or extra firm tofu
  • Stir fry sauce
  • White onion
  • Red, yellow or orange pepper
  • Red cabbage
  • Bok Choy (top and bottom separated)
  • Carrots
  • Zucchini
  • Mushrooms
  • Broccolini or baby broccoli
  • Garlic
  • Ginger
  • Salt
  • Kimchi
  • Optional garnish: green onions
  • Optional garnish: sesame seeds
  • Not pictured: sesame or olive oil

See recipe card for quantities.

Instructions for pan searing tofu

Overhead photo of pan-seared tofu in the pan

Step 1: After pressing the tofu, cut it into small rectangles, cubes or triangles. Add a large skillet or wok to the stove on high heat. Once the pan is heated, add 1 tablespoon of sesame oil or olive oil. Then add the tofu and cook 2-3 minutes on each side or until the tops and bottoms are both golden brown.

Overhead photo of pan-seared tofu with the stir fry sauce in the pan

Step 2: Once the tofu is golden brown on both sides, add the stir fry sauce. Stir and flip until both sides of the tofu are coated in the sauce and then stir fry for an additional minute. Remove from the heat and set aside the tofu with the sauce. Wash out the pan for stir frying the vegetables.

We pan fry the tofu first so that the tofu holds its shape, and also so it will better soak up the stir fry sauce. Then we set it aside while we cook the vegetables and add it bak at the end to reheat it.

Overhead close up view of half of the bowl of kimchi tofu stir fry with vegetables

Substitutions

  • Gluten Free - this recipe is naturally gluten free as written.
  • Vegan - this recipe is naturally vegan as written.
  • Tofu - I love tofu because it takes on the flavor of whatever you want, and it's easy to always have on had. But can substitute your favorite protein for the tofu instead. Just pan fry your chicken, beef, pork or shrimp until cooked. The cooking times will vary depending on which protein you choose and how thick it's cut. Once the meat is done cooking, add the stir fry sauce and stir to coat all of the meat in the sauce. Set it aside and then follow the same instructions as the tofu for the rest of the recipe.
  • Veggies - If you have extra carrots, zucchini or peppers from your garden or the neighbor's garden, definitely use those and cut down on a different vegetable. This recipe is easily customizable.

Variations

  • Spicy - you can add in Sriracha, Gochujang or a spicy chili oil at the same time you add the garlic and ginger. Not everyone likes the same spice levels though, so I like to serve it on the side. I like Sriracha on the side, and my husband puts wasabi and soy sauce on everything. So afterwards works best when everyone likes different spice levels.
Overhead view of a partial bowl of kimchi tofu stir fry over rice that is partially eaten and has a fork sticking out

Equipment

A large skillet or wok is needed to make stir fry.

Storage

Store leftover tofu kimchi stir fry in an airtight container in the refrigerator for up to 4 days.

Next Level Tips

  • When I make stir fry, I always use tofu and kimchi because they're easy to always have on hand. Hence the title of this recipe! After that, I also try to always use onions, mushrooms, garlic and ginger. Over the years, I've found that mushrooms truly do make a difference with their umami flavor. But as to the rest of the vegetables, you can vary those if you want. I almost always have red cabbage on hand too. I use it for my daily lunch tacos, fish tacos and spring roll salad to name a few. It stays good much longer than lettuce!
  • If you have refined sesame oil (not toasted), use that for pan frying the tofu and the veggies. Olive oil or avocado oil will also work, but sesame oil adds another layer of flavor that compliments the stir fry better.
  • We add the sauce to the tofu so that the tofu will suck up the flavor, and we don't want the vegetables to be too saucy. You can always add more sauce to taste at the every end or on the side.
  • Kimchi tofu stir fry is great for work lunches and meal prep too!
Overhead view of kimchi tofu stir fry in a meal prep container

FAQ

What kind of stir fry sauce should I use?

Your favorite kind! Seriously though, if you want to make a homemade sauce, please do. There are a ton of great recipes out there. But if you have limited time, I'd recommend using that time to cut veggies and then use bottled sauce. (And I rarely ever use bottled sauce, so this is one of my exceptions.) Grocery stores literally have sauces called 'Stir Fry Sauce' in the international section. Or you can use Hoisin Sauce if you already have that in the refrigerator, just use half Hoisin Sauce and half soy sauce. I've been using vegan mushroom sauce as my stir fry sauce for years. I love going to Asian grocery stores and that's where I usually buy it. But if you don't have an Asian grocery store nearby, mushroom sauce can be found on Amazon or other online stores too.

What kind of rice should I use?

Any type of white, brown or wild rice will work in a pinch. However, there are rices that are better suited to go with stir fry. If you don't already have a favorite, I would recommend white or brown jasmine rice. It's a long grain rice that is a bit sticky but not too sticky. It tastes great and is perfect to serve with stir fry.

Why do I add the vegetables in stages?

We add vegetables in stages so that they all have a chance to remain crisp as different vegetables cook at different speeds. Harder vegetables need more time than softer vegetables.

Why don't I add the garlic and ginger at the beginning?

Stir fry at home can take longer than stir fry in a commercial kitchen that has hot woks. And we don't want the garlic or ginger to burn. Adding the garlic and ginger a little later in the cooking process also preserves some more of the flavor.

Overhead view of a bowl of kimchi tofu stir fry with vegetables over rice with a tiny bowl of sriracha and another bowl of kimchi tofu stir fry in the background

Looking for other recipes like this? Try these:

Overhead view of a bowl of kimchi tofu stir fry with vegetables over rice with chopsticks on the side and a tiny bowl of sriracha in the background

Kimchi Tofu Stir Fry with Veggies

Tracy @ Next Level Baker
Kimchi Tofu Stir Fry is a bold, flavorful dish that pairs crispy tofu with tangy kimchi and colorful stir fry vegetables. It's an easy, nutrient-rich meal that delivers satisfying texture and deep umami flavor in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine Asian Fusion
Servings 4

Equipment

  • 1 Wok or large skillet

Ingredients
  

  • 1 16 ounce firm or extra firm tofu pressed and cubed
  • ½ cup stir fry sauce
  • 2 tablespoons sesame oil or olive oil separated
  • 1 medium white onion large strips
  • ½ medium red bell pepper bite size rectangles
  • 2 small baby bok choy heads thinly sliced tops and bite size rectangle bottoms, separated
  • ½ cup red cabbage bite size rectangles
  • 1 small zucchini cut in half, then sliced
  • 1 large carrot thinly sliced
  • 1 ½ cups mushrooms quartered
  • 1 small broccolini head cut tops and stems into large bite sized pieces
  • 2 large garlic cloves minced
  • 1 inch ginger root, peeled minced
  • 1 teaspoon salt
  • 1 cup kimchi*
  • 2 green onion stalks, sliced optional
  • 1 teaspoon sesame seeds optional
  • soy sauce optional for serving
  • sriracha or gochujang optional for serving

Instructions
 

  • Press the tofu. Remove the tofu from the package, drain well and press. (To press, wrap the tofu in several layers of paper towels or reusable napkins and place it on a plate. Place another place on top and place one or two canned beans on top of the top plate to add weight and press down on the tofu.) Let the tofu press for 30 minutes.
  • While the tofu is pressing, chop and prep all of the vegetables.
  • After 30 minutes of pressing, remove the paper towels from the tofu and cut the tofu into small rectangles, cubes or triangles.
  • Before cooking the tofu, start the rice cooking. Cook the rice according to the package directions. Or, if using white jasmine rice and a rice cooker or instant pot, add 2 cups of white rice. Cover with 3 cups of water and choose the rice (or white rice) function on the rice cooker or instant pot.
  • Heat a large skillet or wok on high heat. Once the pan is hot, then add one tablespoon of sesame or olive oil and then the tofu. Pan fry the tofu for 2-3 minutes until the bottoms are golden brown. Then flip and repeat on the other side.
  • Once the tofu is golden brown on both sides, add the stir fry sauce. Stir until both sides of all the tofu pieces are coated in the sauce. Then continue cooking for another 60 seconds. The pan is very hot, and the stir fry sauce may bubble and spatter some. If it's too much, turn the heat down. Most stir fry sauce has a lot of sugar which will start to caramelize for great flavor. After 60 seconds, remove the pan from the heat and transfer the tofu and sauce to a bowl. Clean out the pan.
  • Return the clean skillet or wok to the stove on high heat. Once the pan is hot, add one tablespoon of sesame or olive oil. Then add the onions and cook for 2 minutes until the onions start to soften.
  • Next, add the bell peppers, baby bok choy bottoms and the red cabbage. Stir and then cook for two minutes or until they start to soften.
  • Next, add the zucchini, carrots and mushrooms. Stir and cook for two minutes or until they start to soften.
  • Then, add the baby broccolini, garlic, ginger and salt. Stir well and cook for one more minute.
  • Finally add the baby bok choy tops, the kimchi* and the cooked tofu. Stir well and cook just until the kimchi and tofu are heated through.
  • Garnish with optional green onion slices and sesame seeds.
  • Serve with soy sauce and Sriracha or Gochujang on the side.

Notes

It's not necessary to drain the kimchi. Just scoop it out of the container with a slotted spoon.

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Overhead view of a partial bowl of kimchi tofu stir fry over rice that is partially eaten and has chop sticks sticking out

Mini Cinnamon Rolls

by Leave a Comment

Mini cinnamon rolls are soft, fluffy mini swirls filled with gooey cinnamon and brown sugar in every bite. They're perfect when you want a smaller treat, especially for brunch spreads with lots of options. And because they're mini, going back for seconds or thirds feels completely guilt-free.

Overhead view of a partial pan of mini cinnamon rolls

I love cinnamon rolls. All kinds-overnight cinnamon rolls, chocolate espresso rolls, Biscoff cinnamon rolls. There is just something about mini rolls though. They're the perfect size, yet still small enough to tempt you into grabbing just one more. They're great for feeding a crowd or bringing to a big brunch spread or potluck. You can even pair them with my mini pesto rolls for a sweet and savory brunch combo that everyone will love.

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Ingredients for the dough and filling

Ingredients needed for mini cinnamon roll dough and filling: all purpose flour, whole milk, active dry yeast, salted butter, white sugar, salt, eggs, brown sugar and cinnamon
  • Whole milk
  • Active dry yeast
  • White sugar
  • Salted butter
  • Eggs
  • All purpose flour
  • Salt
  • Brown sugar
  • Cinnamon

See recipe card for quantities.

Ingredients for the frosting

Ingredients for cinnamon rolls frosting
  • Cream Cheese
  • Salted Butter
  • Powdered Sugar
  • Heavy Cream
  • Vanilla (optional)
  • Salt

Instructions for cutting the dough

Because we're making mini rolls, there are some tips that making cutting easier. I highly recommend using a pizza cutter as described below.

Overhead view of rolled out cinnamon roll dough topped with the butter, brown sugar and cinnamon filling and cut into twelve strips using a pizza cutter

Roll the dough into an approximate 12 x 18 inch rectangle. Top with salted butter and the cinnamon brown sugar mixture, and lightly press down. With a pizza cutter, cut the dough into 12 long vertical strips and then cut those horizontally across the middle. Roll up each of the 24 pieces and add them directly to the baking pan.

You don't need to roll the dough out into a perfect rectangle. If the dough is resistant, leave it to rest for 5-10 minutes and continue rolling. If it's not perfect, that's okay! One option would be to cut smaller strips so that you don't have to use the sides. Personally, I'm not overly patient, but I also don't like wasting dough. So I start rolling in the middle and work my way out to the sides. When I get to the sides/ends, I reshape those as needed. They are just as yummy even when they're not the perfect shape. Add extra icing and no one will know. Don't sweat that small stuff!

Overhead view of a full pan of 24 mini cinnamon rolls

Substitutions

  • Vegan - this recipe works well with high quality vegan substitutes. My recommendations are to use Bob Mill's egg replacer or to make flax eggs (for three flax eggs, mix three tablespoon of flaxseed meal and nine tablespoons of water and let sit for 10 minutes), to use oat milk, a high quality vegan butter like Miyokos brand, and your favorite heavy cream replacement. My current favorite vegan heavy cream is Trader Joe's brand. I will caution against vegan replacements that have a strong coconut flavor, unless you and your guests (if you are sharing) truly love coconut.

Equipment

A stand or hand mixer is helpful in making mini cinnamon rolls.

Storage

Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 5-7 days. To warm up mini cinnamon rolls the next day, just microwave them for 10-15 seconds. Not long enough to melt the frosting but just enough to warm them up.

Overhead view of a mini cinnamon roll on a plate next to a latte in front of the pan of mini cinnamon rolls

Next Level Tips

  • Everyone loves cinnamon rolls, but the kind of cinnamon you use can take your sweet rolls to a whole other level! Try a single source, organic brand. I'm currently in love with Ceylon cinnamon from Indonesia. Cinnamon is like coffee and chocolate. Where it's made and how it's made matters!
  • Weigh your flour! Even when a recipe lists flour in cups, I definitely recommend weighing the flour. If you don't already have a kitchen scale, you can find them for under $10 on Amazon. Different brands of flour have different weights, and not everyone measures flour the same. I use Kirkland's organic all-purpose flour from Costco, and I always weigh flour even if I don't weigh any other of the ingredients. The nutritional label of all flours will tell you how much each serving size (usually ¼ cup) weighs. But, if you don't have a kitchen scale, the next best way to measure flour is the fluff and scoop method. Fluff the flour in its container and then lightly scoop the flour into the measuring cup with a spoon. Lightly level the measuring cup with a knife.
  • Having brunch and want to pair these mini cinnamon rolls with a savory mini roll? Try my mini pesto rolls!

FAQ

Can I make these into full size rolls?

Yes, you will just need to bake them slightly longer. Instead of the 24 mini rolls, bake the 12 full size rolls for 27-32 minutes. Or you can follow my overnight cinnamon roll recipe for full size rolls that you let rise overnight or bake the same day.

Can I prep these ahead of time?

Yes! After you roll up the mini cinnamon rolls, cover and place them in the refrigerator (skipping the second room temperature rise). The next day, allow them to warm up on the kitchen counter for about 30 minutes before baking. They may take a few minutes longer to bake if they are still cool when they go in the oven.

Close up side view of a cut cinnamon roll on a plate with a fork with a bite on it in front

Looking for other recipes like this? Try these:

Overhead view of a full pan of 24 mini cinnamon rolls

Mini Cinnamon Rolls

Tracy @ Next Level Baker
Mini cinnamon rolls are soft, fluffy mini swirls filled with gooey cinnamon and brown sugar, perfect for when you want just a little something sweet. Their small size makes them ideal for brunch spreads and for enjoying more than one without a second thought.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Rise and roll time 1 hour 40 minutes
Total Time 2 hours 17 minutes
Course Breakfast, Brunch
Cuisine American
Servings 24

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Dough

  • ¾ cup whole milk
  • 2 ¼ teaspoons active dry yeast
  • ¼ cup white sugar
  • 8 tablespoons salted butter room temperature
  • 3 eggs room temperature
  • 4 ½ cups all-purpose flour (540 grams)
  • 1 teaspoon salt

Filling

  • 2 tablespoons salted butter room temperature
  • ½ cup brown sugar
  • 2 tablespoons cinnamon

Frosting

  • 4 ounces cream cheese room temperature
  • 2 tablespoons salted butter room temperature
  • 2 cups powdered sugar (8 ounces)
  • 1 tablespoon heavy cream
  • ¼ teaspoon salt
  • 1 teaspoon vanilla optional

Instructions
 

Making the dough

  • Take out the butter and eggs to bring them to room temperature.
  • Heat the milk in microwave until warm 105℉ - 110℉. [It's best to use a kitchen thermometer if you have one.] Add the warm milk, yeast and a little of the white sugar to the mixer bowl. Let sit for 5-10 minutes.
  • Add the rest of the sugar, the softened butter and the eggs to the mixing bowl. Mix on low speed until the eggs are incorporated. The butter will not incorporate at this stage, which is normal.
  • Add the flour and salt mixture to the mixing bowl in three different stages. Scrape down the sides of the mixing bowl after each addition and then mix on a low speed until the flour has been incorporated. Repeat until all flour has been added.
  • After the flour has been incorporated, switch to the dough hook and knead on low speed for 5 minutes.
  • Spray a large bowl (or reuse the mixing bowl) with cooking spray. The dough is sticky and that's normal. Let the dough rise in a covered bowl for a total of 60 minutes. After 30 minutes, knead the dough using the stretch and fold method. If you're familiar with this method, do it in the bowl. If this is your first time, take the dough out of the bowl and set on a floured surface. Take ahold of a large piece of dough at the 12 position, stretch it away from your body, and then fold it back toward the middle of the dough ball. Rotate the ball ⅛ to ¼ of a turn and repeat the stretch out and fold back over motions. Keep repeating until you have gone around 2 times and the dough becomes less stretchy. You DO NOT have to do the stretch and fold, but it does make the rolls more fluffy and soft. Put the dough back in the bowl to rise for another 30 minutes. So, the total rise time is 60 minutes with the optional stretch and fold after 30 minutes.

Making the filling

  • Spray a ¼ sheet pan baking sheet (or a 9x13 pan) with cooking spray and set aside.
  • After the dough has risen for the total of 60 minutes, put it on a floured surface and roll it out into a 12 x 18 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.]
  • Brush 2 tablespoons of very soft butter on to the dough with a pastry or silicone brush. You want to use very soft but not melted butter. Think of the butter as the glue that will hold the brown sugar and cinnamon to the dough. You can also use your fingers or a knife to spread the butter.
  • Mix the brown sugar and cinnamon together in a small bowl until the cinnamon is incorporated into the sugar.
  • Sprinkle the brown sugar and cinnamon mixture evenly over the dough and lightly press it in.
  • Because these are mini rolls, the easiest cutting method is using a pizza cutter. Using a pizza cutter, cut 12 vertical strips. Then cut those in half horizontally for a total of 24 pieces. Roll them up individually and add them to the baking pan.
  • Cover the mini cinnamon rolls and allow them to rise for 30 minutes. Meanwhile, preheat the oven to 350 ℉.
  • Bake uncovered for 22-25 minutes until the tops are lightly golden brown.

Making the frosting

  • Put the softened cream cheese and softened butter in to a mixing bowl and mix until thoroughly combined and fluffy.
  • Add the powdered sugar, heavy whipping cream, salt and vanilla and mix until light and fluffy. It takes less than two minutes. The vanilla is optional. It adds a nice touch of flavor but it also tints the frosting if using regular brown vanilla, so keep that in mind. The salt cuts some of the sweetness of the sugar.
  • Allow the mini cinnamon rolls to cool for a minimum of 10 minutes before frosting so that the frosting does not immediately melt. You can also wait until the rolls have completely cooled to frost them. Spread the frosting on the rolls with an offset icing spatula or any small spatula or knife.

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Side view into a baking pan of mini cinnamon rolls with some missing so that you can see the sweet dough layers