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Peanut Butter and Jelly Cheesecake

July 17, 2026 by Tracy @ Next Level Baker 1 Comment

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

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

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

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Ingredients

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

See recipe card for quantities.

Instructions for decorating the cheesecake

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

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

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

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

Overhead view peanut butter and jelly cheesecake after the jelly has been spread on top of the peanut butter cheesecake

Step 3: Spread the jelly into an even layer.

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

Step 4: Microwave the peanut butter in 15 second increments until it's slightly runny for drizzling. Use a spoon or a piping bag to drizzle the peanut butter over the cheesecake. I like to use asymmetrical designs so there's less pressure for it to be perfect. Chop a few Nutter Butters in half and use the peanut butter as glue to add them to the top.

Side view of a slice of peanut butter and jelly cheesecake with peanut butter drizzle on a plate with a fork and a bite taken out

Substitutions

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

Equipment

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

Storage

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

Next Level Tips

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

Overhead view of a slice of peanut butter and jelly cheesecake with peanut butter drizzle on a plate with a fork and a bite taken out

HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

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

BAKE AT A LOWER TEMPERATURE

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

USE THE MOAT METHOD FOR THE WATER BATH

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

STEAM BATHS

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

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

INSTRUCTIONS FOR MOAT METHOD

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

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

FAQ

Do I need to par-bake the crust?

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

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

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

What is the moat method?

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

Looking for other recipes like this? Try these:

Peanut Butter and Jelly Cheesecake

Tracy @ Next Level Baker

Peanut Butter and Jelly Cheesecake transforms a childhood favorite into a rich, creamy dessert. Every slice combines smooth peanut butter cheesecake with a peanut cookie crust and a sweet jelly topping.

5 from 1 vote

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Prep Time 20

Cook Time 1 6

Cooling and decorating 8 30

Total Time 9 56

Course Dessert

Cuisine American

Servings

Ingredients

Crust

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

Cheesecake filling

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

Topping

¾ cup jam or jelly
¼ to ½ cup peanut butter

Instructions

Make the crust

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

Make the filling

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

Baking and cooling the cheesecake

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

Decorate the cheesecake

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

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

Thai Basil Chicken

July 3, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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

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Ingredients

Ground chicken
Cornstarch
Oyster sauce
Fish sauce
Soy or tamari sauce
Garlic
Thai red chili peppers
Thai basil

See recipe card for quantities.

Instructions

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Substitutions and Variations

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

Equipment

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

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

Storage

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

Next Level Tips

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

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

FAQ

What is fish sauce?

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

What is oyster sauce?

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

What kind of rice should I use?

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

What is tamari sauce?

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

Looking for other recipes like this? Try these:

Thai Basil Chicken

Tracy @ Next Level Baker

Thai Basil Chicken is a quick and easy dinner that's ready in about 30 minutes, making it perfect for busy weeknights. Ground chicken is cooked with garlic, chilies and a savory sauce, then tossed with fresh Thai basil for a bold, restaurant quality meal. Serve it over steamed rice for a dinner you'll want to make again and again.

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course

Cuisine Thai

Servings

Equipment

1 Wok or large skillet

Ingredients

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

Instructions

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

Notes

*For a mildly spiced dish, use 2 whole Thai red chili peppers. Leave them whole and add them to the skillet when you add the raw ground chicken. They add a small amount of heat because they release less heat when left whole.

For a medium spiced dish, finely mince or grind 2 Thai red chili peppers before adding them to the skillet. I also like to add 2 whole Thai red chili peppers because they look nice in the finished dish.

For a spicier version, add an additional 1 to 2 minced or ground Thai red chili peppers.

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

No Bake Peanut Butter Oatmeal Balls

June 23, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

Peanut powder
Water
Crunchy peanut butter
Old fashioned oats
Ground flaxseed
Maple syrup
Chopped chocolate chunks

See recipe card for quantities.

Instructions

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

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

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

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

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

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

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

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

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

Substitutions and Variations

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

Equipment

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

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

Storage

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

Next Level Tips

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

FAQ

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

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

Do I have to refrigerate peanut butter oatmeal balls?

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

Can I freeze the balls?

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

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

Looking for other recipes like this? Try these:

Overhead view of no bake peanut butter balls on a plate

No Bake Peanut Butter Oatmeal Balls

Tracy @ Next Level Baker

Peanut butter oatmeal balls are an easy no bake snack made with peanut powder, crunchy peanut butter, oats and chocolate chunks. They're great for meal prep and perfect for a quick breakfast, afternoon snack or post workout bite.

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Prep Time 10

Chill time 1

Total Time 1 10

Course Breakfast, Snack

Cuisine American

Servings

Ingredients

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

Instructions

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

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Keyword No Bake Peanut Butter Oatmeal Balls, Peanut Butter Oatmeal Balls

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Chocolate Protein Powder Bites

June 23, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

Chocolate protein powder
Water
Crunchy almond butter
Ground flaxseed
Maple syrup
Old fashioned oats
Chocolate chips

See recipe card for quantities.

Instructions

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

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

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

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

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

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

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

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

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

Substitutions and Variations

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

Equipment

No special equipment is needed to make these protein balls.

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

Storage

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

Next Level Tips

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

FAQ

Can I make these protein balls without ground flaxseed?

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

Do I have to refrigerate the balls?

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

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

Looking for other recipes like this? Try these:

Chocolate Protein Powder Bites

Tracy @ Next Level Baker

Chocolate protein powder bites are an easy, no bake snack made with simple pantry ingredients. They're great for meal prep and perfect for when you need something quick and satisfying with a little extra protein.

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Prep Time 10

chill time 2

Total Time 2 10

Course Breakfast, Snack

Cuisine American

Servings

Ingredients

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

Instructions

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

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Keyword Chocolate Protein Powder Bites, Protein Powder Balls

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

Oatmeal Breakfast Cookies

June 11, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

Flaxseed meal
Water
Oat flour
Baking powder
Cinnamon
Salt
Almond butter
Maple syrup
Old fashioned oats
Dried cherries
Chopped dark chocolate
Green pumpkin seeds or pepitas

See recipe card for quantities.

Instructions

Overhead photo of flaxseed meal mixed with water

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

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

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

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

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

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

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

All ingredients mixed together in a mixing bowl

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

Breakfast cookies on a baking sheet waiting to be baked

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

Overhead view of oatmeal breakfast cookies on a cooling rack

Substitutions and Variations

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

Protein Powder Breakfast Cookies

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

Equipment

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

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

Storage

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

Next Level Tips

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

Overhead view of an oatmeal breakfast cookie on parchment paper with more oatmeal breakfast cookies in partial view

FAQ

Why use ground flaxseed in breakfast cookies?

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

What makes breakfast cookies different than regular cookies?

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

Looking for other recipes like this? Try these:

Close up of an oatmeal breakfast cookie on a wire rack

Breakfast Cookies

Tracy @ Next Level Baker

Oatmeal breakfast cookies are an easy, make ahead option for busy mornings. They're hearty, convenient and perfect for breakfast on the go, meal prep or healthy snacks.

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Prep Time 15

Cook Time 15

Total Time 30

Course Breakfast, Snack

Cuisine American

Servings

Ingredients

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

Instructions

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

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

Thai Beef Salad

June 2, 2026 by Tracy @ Next Level Baker 2 Comments

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

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

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

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Ingredients

Top sirloin steak
Fish sauce
Lime juice
Thai red chili peppers
White sugar
English cucumber
Grape or cherry tomatoes
Red onion
Cilantro
Red or green leaf lettuce (optional)

See recipe card for quantities.

Instructions

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

Close up of pan seared top sirloin steak

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

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

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

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

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

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

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

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

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

Substitutions and Variations

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

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

Equipment

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

Storage

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

Next Level Tips

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

Overhead view of plate of Thai beef salad over a bed of red leaf lettuce with another partial plate in the background with a title overlay that says Thai Beef Salad

FAQ

Where can I find Thai chili peppers?

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

Why add sugar to a savory salad?

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

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

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

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

Looking for other recipes like this? Try these:

Thai Beef Salad

Tracy @ Next Level Baker

Thai beef salad combines juicy steak, fresh vegetables and leafy greens with a tangy dressing made from lime juice, fish sauce and Thai red chili peppers. It's quick to prepare and a great option for either lunch or a light dinner.

5 from 1 vote

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Prep Time 10

Cook Time 10

Total Time 20

Course Main Course, Side Dish

Cuisine Thai

Servings

Equipment

1 cast iron or regular skillet

Ingredients

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

Instructions

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

Notes

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

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

Chicken BLT Salad

May 28, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

Chicken (leftover chicken works great here)
Bacon (leftover bacon works great too)
Grape tomatoes
Romaine lettuce
Ranch dressing (homemade or store bought)
Croutons (optional)

See recipe card for quantities.

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

Substitutions and Variations

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

Equipment

No special equipment is needed for this recipe.

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

Storage

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

Next Level Tips

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

FAQ

Can I make chicken BLT salad as a hot salad?

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

How do you easily cut romaine lettuce?

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

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

Looking for other recipes like this? Try these:

Chicken BLT Salad

Tracy @ Next Level Baker

Chicken BLT salad combines juicy chicken, smoky bacon, fresh tomatoes and crisp romaine lettuce with creamy ranch dressing for a fresh, satisfying meal. Great for easy lunches, dinners or using up leftovers.

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Prep Time 10

Total Time 10

Course Main Course

Cuisine American

Servings

Ingredients

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

Instructions

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

Notes

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

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

Dairy Free Ranch Seasoning Mix

May 28, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Dried Ingredients

Overhead view of dried spices for ranch seasoning mix in lines on a cutting board: parsley, minced onion, dill, onion powder, chives, garlic powder, salt and pepper

Parsley
Onion flakes
Dill
Onion powder
Dried chives
Garlic powder
Salt
Black pepper

See recipe card for quantities.

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

Substitutions and Variations

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

Uses

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

Dairy free ranch dressing: 1 ½ cups cashew yogurt, ½ cup mayo, 1 tablespoon lemon juice, 1 tablespoon water or plant based milk if needed to thin out, and 2 tablespoons ranch seasoning mix. Whisk together.
Regular ranch dressing: ⅔ cup sour cream, ⅔ cup buttermilk, ⅔ cup mayo, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.
Vegan ranch dressing: 2 cups cashew yogurt, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.
Regular ranch dip: 2 cups sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.
Vegan ranch dip: 2 cups vegan sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.

Equipment

No special equipment is needed for this recipe.

Storage

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

Next Level Tips

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

Overhead view of a little bowl of ranch on a plate with cut carrots and dried chives sprinkled around

FAQ

Can I leave out the salt?

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

Can I leave out the dill or other herbs?

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

Can I use fresh herbs?

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

Looking for other recipes like this? Try these:

Dairy Free Ranch Seasoning Mix

Tracy @ Next Level Baker

Dairy free ranch seasoning mix is a quick homemade blend made with dried herbs and spices. Great for dips, dressings, roasted vegetables and chicken recipes.

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Prep Time 5

Total Time 5

Course Spice Blend

Cuisine American

Ingredients

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

Instructions

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

Notes

Each makes 2+ cups of ranch dressing or dip:

Dairy free ranch dressing: 1 ½ cups cashew yogurt, ½ cup mayo, 1 tablespoon lemon juice, 1 tablespoon water or plant based milk, and 2 tablespoons ranch seasoning mix. Whisk together.

Regular ranch dressing: ⅔ cup sour cream, ⅔ cup buttermilk, ⅔ cup mayo, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.

Vegan ranch dressing: 2 cups cashew yogurt, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.

Regular ranch dip: 2 cups sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.

Vegan ranch dip: 2 cups vegan sour cream, 1 tablespoon lemon juice, and 2 tablespoons ranch seasoning mix. Whisk together.

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Raspberry White Chocolate Cupcakes

May 19, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients for cupcakes

Ingredients needed for raspberry white chocolate cupcakes: cake flour, baking powder, baking soda, salt, salted butter, white sugar, eggs, milk, sour cream, vanilla, frozen raspberries and white chocolate

Cake flour
Baking powder
Baking soda
Salt
Salted butter
White sugar
Eggs
Whole milk
Sour cream
Vanilla
Frozen raspberries
White chocolate

See recipe card for quantities.

Ingredients for frosting

Ingredients needed for raspberry white chocolate buttercream frosting: powdered sugar, salted butter, fresh raspberries, white chocolate and heavy cream

Fresh raspberries
Salted butter
White chocolate
Powdered sugar
Heavy cream
Pinch of salt (optional)

See recipe card for quantities.

Substitutions and Variations

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

Equipment

A stand or hand mixer is helpful for this recipe.

Storage

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

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

Next Level Tips

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

FAQ

Can I use fresh raspberries in the cupcake batter?

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

What is a pinch of salt?

A pinch of salt is usually just the amount you can pinch between two fingers. Exact amounts can vary a little from person to person, but I find it equals about 1/16 teaspoon. If you measure out ⅛ teaspoon of salt and pour it into your palm, you'll notice you can only grab about half of it with a pinch, which is why a pinch is generally considered around 1/16 teaspoon.

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

Looking for other recipes like this? Try these:

Raspberry White Chocolate Cupcakes

Tracy @ Next Level Baker

Raspberry white chocolate cupcakes combine fresh raspberry flavor with sweet white chocolate for soft and creamy cupcakes that everyone will love. They are easy to make and perfect for parties, holidays or weekend baking.

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Prep Time 10

Cook Time 20

Cooling and frosting time 1 30

Total Time 2

Course Dessert

Cuisine American

Servings

Ingredients

Raspberry White Chocolate Cupcakes

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

Raspberry White Chocolate Buttercream Frosting

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

Instructions

The cupcakes

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

The buttercream frosting

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

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

Pesto Orzo Pasta Salad

May 14, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

Orzo pasta
Grape tomatoes or other small tomatoes
Mozzarella cheese
Homemade basil pesto (or store bought)

See recipe card for quantities.

Instructions

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

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

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

Substitutions and Variations

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

Equipment

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

Storage

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

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

Next Level Tips

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

FAQ

Can I make pesto pasta salad ahead of time?

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

What type of protein could I add?

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

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

Looking for other recipes like this? Try these:

Pesto Orzo Pasta Salad

Tracy @ Next Level Baker

Pesto orzo pasta salad combines tender orzo, pesto, tomatoes and mozzarella cheese in one fresh and easy side dish. It is perfect for cookouts, lunches, potlucks or simple summer dinners.

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Prep Time 10

Cook Time 9

Total Time 19

Course Side Dish

Cuisine American

Servings

Ingredients

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

Instructions

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

Notes

*The basil pesto in this recipe acts as the dressing. Since everyone has different preferences when it comes to how much dressing they like on salads and pasta salads, I recommend starting with ⅓ cup of pesto and adding more if needed after tasting.

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

Vanilla Bean Cupcakes with Vanilla Bean Buttercream

May 5, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients for vanilla bean cupcakes

Ingredients needed to make vanilla bean cupcakes: cake flour, vanilla bean paste, whole milk, eggs, salt, baking soda, white sugar, slated butter, baking powder, vinegar and neutral oil

Whole milk
Vinegar
Cake flour
Baking powder
Baking soda
Salt
White sugar
Salted butter
Eggs
Neutral oil
Vanilla bean paste

See recipe card for quantities.

Ingredients for vanilla bean buttercream

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

Powdered sugar
Salted butter
Vanilla bean paste
Whole milk or heavy whipping cream

See recipe card for quantities.

Instructions for the mixing the cupcake batter

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

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

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

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

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

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

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

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

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

Substitutions and Variations

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

Equipment

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

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

Storage

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

Next Level Tips

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

FAQ

Can I use real buttermilk?

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

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

Looking for other recipes like this? Try these:

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

Vanilla Bean Cupcakes

Tracy @ Next Level Baker

Vanilla bean cupcakes with vanilla bean buttercream are light, fluffy and packed with real vanilla in every bite. It's an upgrade to a classic that's perfect for any occasion.

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Prep Time 15

Cook Time 20

Cooling and frosting 1 30

Total Time 2 5

Course Dessert

Cuisine American

Servings

Equipment

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

Ingredients

Vanilla Bean Cupcakes

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

Vanilla Bean Buttercream

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

Instructions

Making the vanilla bean cupcakes

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

Making the vanilla bean frosting

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

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

Spicy Ground Chicken Stir Fry with Green Beans

April 27, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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

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Ingredients

Ground chicken
Ground white pepper
Cornstarch
Fresh green beans
Sesame oil
Tamari sauce
Mushroom sauce (or your favorite stir fry sauce)
Minced garlic
Crushed red peppers

See recipe card for quantities.

Instructions

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

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

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

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

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

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

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

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

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

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

Substitutions and Variations

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

Equipment

A large skillet or wok is helpful for this recipe.

Storage

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

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

Next Level Tips

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

Overhead view of a partial plate of ground chicken stir fry with green over white jasmine rice with a small bowl of Gochujang sauce in the background

FAQ

What is ground white pepper?

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

What is mushroom sauce?

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

Why mix cornstarch in with the meat?

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

Do I need to drain the chicken?

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

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

Looking for other recipes like this? Try these:

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

Spicy Ground Chicken Stir Fry with Green Beans

Tracy @ Next Level Baker

Spicy ground chicken stir fry with green beans is a fast one pan dinner with a spicy kick. It's simple, satisfying and easy to make any night of the week.

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Prep Time 10

Cook Time 12

Total Time 22

Course Main Course

Cuisine Asian Fusion

Servings

Equipment

1 Wok or large skillet

Ingredients

Sauce Mixture

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

Chicken and Green beans

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

Instructions

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

Notes

*If you don't have mushroom sauce, you can substitute your favorite stir fry sauce, hoisin sauce, black bean sauce or oyster sauce.

**Omit the crushed red peppers if you want a mild dish.

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

Pesto Pasta with Sun Dried Tomatoes

April 19, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

Sun dried tomatoes in oil
Garlic
Penne or your pasta of choice
Fresh spinach
Homemade or store bought basil pesto
Parmesan cheese

See recipe card for quantities.

Instructions

Sun-dried tomatoes cooking in a pot with garlic

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

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

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

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

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

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

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

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

Substitutions and Variations

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

Equipment

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

Overhead partial photo of pasta pesto with sun-dried tomatoes

Storage

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

Next Level Tips

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

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

FAQ

Do I need to cook my pasta al dente?

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

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

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

Do I need to cook the spinach before adding it?

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

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

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

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

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

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

Pairing

These are my favorite dishes to serve with pesto pasta:

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

Pesto Pasta With Sun Dried Tomatoes

Tracy @ Next Level Baker

Pesto pasta with sun dried tomatoes is quick to make and easy to pull together with what you have on hand. Spinach and parmesan cheese round it out into a balanced, no stress lunch or dinner.

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Prep Time 5

Cook Time 15

Total Time 20

Course Main Course

Cuisine American, Italian

Servings

Equipment

1 medium saucepan
1 large pot or skillet

Ingredients

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

Instructions

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

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Keyword Pasta Pesto, Sun Dried Tomato Pasta Pesto

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Easy 4-Ingredient Guacamole Recipe

April 14, 2026 by Tracy @ Next Level Baker Leave a Comment

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

Guacamole in a bowl surrounded by chips on an orange plate

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

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

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Ingredients

Avocado
Red onion
Lime
Cilantro

See recipe card for quantities.

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

Substitutions and Variations

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

Equipment

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

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

Storage

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

Next Level Tips

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

Guacamole spread on a slice of toasted bread

FAQ

To salt or not to salt?

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

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

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

Pairing

These are my favorite dishes to serve with guacamole:

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

Easy 4-Ingredient Guacamole Recipe

Tracy @ Next Level Baker

Four ingredient guacamole is quick, fresh and made with just avocado, red onion, lime and cilantro. It is an easy go to for chips, tacos or anything that needs a boost.

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Prep Time 10

Melding/chill time 1

Total Time 1 10

Course Appetizer

Cuisine Mexican

Servings

Ingredients

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

Instructions

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

Notes

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

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Grilled Ham and Cheese Sandwich

April 10, 2026 by Tracy @ Next Level Baker 1 Comment

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

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

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

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Ingredients

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.

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:

Grilled Ham and Cheese

Tracy @ Next Level Baker

Grilled ham and cheese levels up a classic by grilling the ham for extra flavor and texture. It is an easy twist that makes a classic even more delicious.

5 from 1 vote

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Prep Time 5

Cook Time 16

Total Time 21

Course Main Course

Cuisine American

Servings

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

April 7, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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Ingredients

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:

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.

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Prep Time 10

Cook Time 2 15

Total Time 2 25

Course Main Course

Cuisine American, Dutch

Servings

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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Keyword Split Pea Soup, Split Pea Soup with Ham and Potatoes

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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

March 30, 2026 by Tracy @ Next Level Baker Leave a Comment

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

Close up view of squash toast sliced in quarters

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

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

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Ingredients

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.

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.

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

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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.

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Prep Time 10

Cook Time 33

Total Time 43

Course Appetizer, Breakfast, Brunch

Cuisine American

Servings

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

March 20, 2026 by Tracy @ Next Level Baker Leave a Comment

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

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

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

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

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Ingredients for the carrot cake

Ingredients needed to make carrot bundt cake: all purpose flour, white sugar, neutral vegetable oil, eggs, carrots, walnuts, baking soda, salt, and coconut to toast.

Carrots
All-purpose flour
White sugar
Eggs
Neutral vegetable oil
Walnuts (optional)
Cinnamon
Baking soda
Salt
Coconut flakes (optional for frosting)

See recipe card for quantities.

Ingredients for the cream cheese frosting

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

See recipe card for quantities.

Instructions for decorating the cake

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

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

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

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

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

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

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

Step 4: Toast the coconut flakes and add them to the top of the frosting.

Decorating Options: you can also decorate the carrot bundt cake like my single layer carrot cake where I do rosettes with a piping bag. If you're familiar with piping or once you become familiar with piping, I think piping frosting is faster overall. You can also pipe a Nothing Bundt Cake style or an inspired by Nothing Bundt Cake style like I used on my chocolate bundt cake. However, this carrot cake with nuts and toasted coconut flakes on top of messy frosting waves is a great option too. It's meant to be a messy but artful, so it still ends up looking fancy with minimal effort. I love when my messy side and my artistic side meet in the middle.

Side view of a carrot bundt cake with a chunk missing so that you can see the insides of the cake

Substitutions

Walnuts - walnuts have a nice flavor and fat content, but you can substitute another type of nut, like pecans, if you prefer.
Coconut flakes - you can also substitute shredded coconut for the coconut flakes.

Equipment

A bundt cake pan is needed for this carrot bundt cake. And a hand or stand mixer is helpful.

Overhead view of a slice of carrot bundt cake on a plate with a bite on a fork with another slice on a plate in the background

Storage

Store any leftover carrot cake in an airtight container in the refrigerator for up to 4 to 5 days.

Next Level Tips

You might be tempted to toast the walnuts first, but don't do it. The walnuts will toast fine inside of the baking cake.
I highly recommend grating the carrots with a grater. Yes, you could use a food processor. And, yes, that is quicker. But, I think the taste and texture of the cake is much better with grated carrots.
Always use a high quality cinnamon! See my recipe for overnight cinnamon rolls if you want to read more about different types of cinnamon.
You can buy minced walnuts at the grocery store, but it's cheaper to buy large bags of nuts at Costco and chop them yourself. I always have a large bag of walnuts on hand because I eat berry yogurt parfaits every day for breakfast.
Yes, you could also leave out the nuts. If you are leaving out the nuts, then you don't have to bake the cake at 325 degrees. You have the option to bake the cake at 350 degrees for 60-65 minutes instead.
If you want more instructions for toasting coconut, check out the instructions in my Samoas cupcake recipe.

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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.

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Prep Time 15

Cook Time 1 10

Cooling and frosting 2 50

Total Time 4 15

Course Dessert

Cuisine American

Servings

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

March 13, 2026 by Tracy @ Next Level Baker Leave a Comment

Shrimp rigatoni with tomato butter sauce is the kind of pasta dinner that sounds fancy but actually comes together fast and easy. Juicy shrimp, tender rigatoni and a silky tomato butter sauce make every bite rich, comforting and delicious. It's a simple weeknight recipe that tastes like something you would order at your favorite Italian spot.

Overhead view of a partial plate of rigatoni with shrimp and tomato butter sauce with a basil garnish on a blue Polish pottery plate.

So I was at a pretty nice restaurant and ordered something similar to this shrimp rigatoni with tomato butter sauce. I won't name the place, because somehow they overcooked the shrimp and it tasted like rubber. Granted, the restaurant is known for their meat not seafood, but overcooked shrimp? Really? So I went home and made my own. And now I want to share it with you too! It's sooooo good, just don't overcook the shrimp. Cook the shrimp just until they turn opaque and pink, and not a second longer!

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Ingredients

Rigatoni
Shrimp
Canned, whole tomatoes
Onion
Salted butter
Salt
Optional: fresh garlic, bread dipping seasoning, parmesan cheese and/or fresh basil.

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.

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Prep Time 5

Cook Time 30

Total Time 35

Course Main Course

Cuisine American, Italian

Servings 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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Chocolate Peanut Butter Truffles

February 11, 2026 by Tracy @ Next Level Baker Leave a Comment

Chocolate peanut butter truffles prove that four simple ingredients can turn into something truly delicious. Each ball is rich and decadent with a creamy peanut butter center wrapped in crisp chocolate. Chocolate peanut butter truffles are perfect for holidays, gifting or keeping in the fridge for an easy sweet fix.

Overhead close up photo of chocolate peanut butter truffles on a plate, some are decorated with crushed peanuts and the rest are decorated with chocolate drizzle

The pairing of chocolate and peanut butter goes back to H.B. Reese who later created Reese's peanut butter cups. No surprise there. But, fun fact: the combo is over 100 years old and Reese's peanut butter cups (est. in 1928) are almost 100 years old. That's kind of wild to think about. But I'm not saying these taste like Reese's peanut butter cups. I think they taste even better! And truffles look a lot prettier. But instead of boring you with a long story about some nostalgic childhood memory, I figured I would throw in a fun fact about the pairing of chocolate and peanut butter.

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Ingredients

Creamy peanut butter
Salted butter
Powdered sugar
Chocolate melting wafers
Optional toppings like crushed peanuts, sprinkles or fancy salt

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

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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.

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Prep Time 10

Rolling, chilling and decorating time 1 15

Total Time 1 25

Course Dessert

Cuisine American

Servings 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

January 30, 2026 by Tracy @ Next Level Baker 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

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 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

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Prep Time 30

Cook Time 1

Cooling Time 10

Total Time 1 40

Course Main Course

Cuisine Italian

Servings

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

January 23, 2026 by Tracy @ Next Level Baker Leave a Comment

Orange Chocolate Cheesecake brings together bright citrus and rich chocolate in a creamy cheesecake that feels light, fresh and intentional. The orange deepens the chocolate flavor yet lightens up the richness and combines perfectly with the smooth and creamy texture of cheesecake. It is a great choice when you want a dessert that feels fun and familiar yet also a little different.

Overhead view of a partial orange chocolate cheesecake garnished with orange chocolate ganache, orange chocolate whipped cream and fresh orange slices

Chocolate and cherry is a great combination, and chocolate with strawberries is always popular. But sometimes you want chocolate with something a little different, something that feels less expected. Chocolate and orange is a pairing that always tastes fresh and modern. The acidity of the orange balances the richness of the chocolate without overpowering it. You still get a deep chocolate flavor, just brighter, lighter and with a hint of orange.

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Ingredients for the cheesecake crust and filling

Ingredients needed for chocolate orange cheesecake: chocolate sandwich cookies, salted butter, white sugar, cream cheese, eggs, cocoa powder and oranges

Chocolate sandwich cookies
Salted butter
White sugar
Cream cheese
Eggs
Fresh oranges
Cocoa powder
Orange extract (optional)

See recipe card for quantities.

Ingredients for toppings

Ingredients for cheesecake toppings: heavy whipping cream, semi sweet chocolate, orange extract, powdered sugar, cocoa powder

Semi sweet chocolate
Heavy whipping cream
Orange extract
Powdered sugar
Cocoa powder

See recipe card for quantities.

Instructions for the quick ganache drizzle

Photo illustrating rough chopped chocolate for orange chocolate ganache

Step 1: Rough chop the chocolate into small pieces.

Photo illustrating second step of making ganache: hot heavy whipping cream poured over the rough chopped chocolate and orange extract

Step 2: Heat the heavy whipping cream in the microwave until very hot but not boiling. Poor over the chopped chocolate and orange extract.

Photo illustrating final step of making ganache: after the hot heavy whipping cream, rough chopped chocolate and orange extract has been whisked gently into ganache

Step 3: Stir until the chocolate chunks have melted and all lumps are gone.

Overhead view of a full and decorated chocolate orange cheesecake

Substitutions

Oreos - you can substitute another chocolate sandwich cookie in the crust. Or you can pick another crust from my cheesecake collection to swap out with.
Fresh orange juice - if you don't want to use fresh-squeezed orange juice in the cheesecake filling, you can substitute store-bought orange juice or use 1 teaspoon of orange extract instead. You can also add orange zest to the cheesecake crust, filling or use it as a garnish. However, if you add orange zest, I recommend using a fine grater.

Equipment

A stand mixer or hand mixer is helpful to make cheesecakes. A spring form pan, a large cake pan, and a roasting pan are also helpful to reduce cracks.

Storage

Store any leftover chocolate orange cheesecake in an airtight container in the refrigerator for up to 5 days.

Side view of one slice of chocolate orange cheesecake with a bite on a fork and a slice of orange on a plate with a a whole orange and the rest of the cheesecake in the background

General Cheesecake Baking Tips

Always use room temperature cream cheese and room temperature eggs for cheesecakes.
The very best way to avoid cracks is to bake it at 325 degrees and use the moat method, described more detail below. But, the moat method is where you place your springform pan inside of a cake pan and then put the cake pan in a roasting pan with water. This avoids leaky aluminum foil and direct heat on the springform pan.
Allow the cheesecake to cool in the oven without touching it for two hours. Then move it to a cooling rack and allow it to come to room temperature before placing it in the refrigerator.
Cheesecake also need 6 hours to overnight to set in the refrigerator after baking. The texture and taste is the very best when you make it the day before anyway. You can even make it 2-3 days ahead and then decorate the top (optional) on the day you will be serving it.

More Next Level Tips

Use high quality chocolate if you can! Valrhona cocoa powder is my very favorite, but sometimes I run out and sometimes it's just too expensive. I know you can buy it in smaller containers in the bulk sections at Whole Foods, but there isn't a Whole Foods near me. My next favorites are Ghiradelli or organic cocoa powder.
Did you notice there was some sort of chocolate and orange in every part of the cheesecake? I love layering flavors! There is chocolate in every layer and orange in every layer, but no layer has an overwhelming flavor. It's all intentionally balanced.
Be careful with the orange extract though. It can be very strong. If you truly love orange, you can add another ¼ teaspoon to the chocolate orange whipped topping. It's really good as long as you eat as part of a cheesecake bite and not on its own. On its own, it can be overwhelmingly orange with that extra ¼ teaspoon.

Side view of a orange chocolate cheesecake on a serving plate next to a serving knife

HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

Everyone wants to bake a pretty cheesecake even though the cracks themselves don't make the cheesecake taste any differently. And, of course, they could be covered up. But, there are two main things to know to avoid cracks: baking temperature and water baths.

BAKE AT A LOWER TEMPERATURE

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

USE THE MOAT METHOD FOR THE WATER BATH

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

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:

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.

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Prep Time 30

Cook Time 1 6

Chill and decorating time 6 30

Total Time 8 6

Course Dessert

Cuisine American

Servings

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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Easy Avocado Aioli

January 14, 2026 by Tracy @ Next Level Baker 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

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.

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Prep Time 5

Total Time 5

Course Sauce

Cuisine American

Servings

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

January 5, 2026 by Tracy @ Next Level Baker 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

Powdered sugar
Salted butter
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

Cook Time 39

Chill time and frosting time 1 5

Total Time 1 54

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

December 19, 2025 by Tracy @ Next Level Baker 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

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.

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Prep Time 5

Total Time 5

Course Drinks

Cuisine American

Servings

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

December 14, 2025 by Tracy @ Next Level Baker 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

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:

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.

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Prep Time 10

Cook Time 21

Total Time 31

Course Dessert

Cuisine American

Servings

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

December 7, 2025 by Tracy @ Next Level Baker 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:

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

Cook Time 39

Chill time 1

Total Time 1 46

Course Dessert

Cuisine American

Servings

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)

November 21, 2025 by Tracy @ Next Level Baker 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.

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Prep Time 15

Cook Time 15

Rise Time 14

Total Time 14 30

Course Side Dish

Cuisine American

Servings

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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Cranberry Pecan Cheese Ball

November 17, 2025 by Tracy @ Next Level Baker 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

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.

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

Cook Time 2

Chilling time 2

Total Time 2 12

Course Appetizer

Cuisine American

Servings

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

November 14, 2025 by Tracy @ Next Level Baker 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

Graham crackers
Pecans
Salted butter
White sugar
Pumpkin puree
Cream cheese
Eggs
Maple syrup
Pumpkin pie spice
Vanilla
Salt
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

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?

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:

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.

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Prep Time 20

Cook Time 1

Cooling, chilling and decorating 8 10

Total Time 9 30

Course Dessert

Cuisine American

Servings

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

November 9, 2025 by Tracy @ Next Level Baker 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

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:

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.

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Prep Time 5

Total Time 5

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

November 7, 2025 by Tracy @ Next Level Baker 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.

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:

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.

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Prep Time 15

Cook Time 45

Colling and frosting 1 50

Total Time 2 50

Course Dessert

Cuisine American

Servings

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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Dirty Martini Dip

November 2, 2025 by Tracy @ Next Level Baker 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

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.

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:

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.

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Prep Time 5

Chill time 30

Total Time 35

Course Appetizer

Cuisine American

Servings

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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Bowl of dirty martini dip garnished with olives surrounded by kettle chips with a title overlay saying Dirty Martini Dip and another overlay at the bottom saying www.nextlevelbaker.com

Four Cheese Grilled Cheese

October 21, 2025 by Tracy @ Next Level Baker 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

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

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Course

Cuisine American

Servings

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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Keyword Four Cheese Grilled Cheese, Grilled Cheese

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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

October 20, 2025 by Tracy @ Next Level Baker Leave a Comment

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

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

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?

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?

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:

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.

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Prep Time 20

Cook Time 1

Cooling, chill and decorating 8 10

Total Time 9 30

Course Dessert

Cuisine American

Servings

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

¼ cup salted caramel sauce
½ cup pecans chopped

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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Keyword Salted Caramel Pecan Cheesecake

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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

October 16, 2025 by Tracy @ Next Level Baker 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

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

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

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Prep Time 5

Total Time 5

Course Dessert, Drinks

Cuisine American

Servings

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

October 2, 2025 by Tracy @ Next Level Baker 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

Cream cheese
Salted butter
Powdered sugar
Heavy whipping cream
Salt
Pumpking 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

Cook Time 30

Cooling and frosting the cake 2 20

Total Time 3

Course Dessert

Cuisine American

Servings

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

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Pumpkin Bread with Streusel Topping

September 28, 2025 by Tracy @ Next Level Baker 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 for the pumpkin bread:
- pumpkin puree
- all purpose flour
- white sugar
- vegetable oil
- eggs
- cinnamon
- baking soda
- salt
Ingredients for the streusel topping:
- brown sugar
- all purpose flour
- pumpkin seeds
- salted butter
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:

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

Cook Time 55

Total Time 1 5

Course Dessert, Side Dish

Cuisine American

Servings

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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Keyword Pumpkin Bread with Streusel Topping

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

Fall Dessert Charcuterie Board

September 24, 2025 by Tracy @ Next Level Baker 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!

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.

Looking for other recipes like this? Try these:

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

Total Time 20

Course Dessert

Cuisine American

Servings

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

September 18, 2025 by Tracy @ Next Level Baker 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

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:

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

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Prep Time 15

Cook Time 8

Total Time 23

Course Appetizer

Cuisine American, Italian

Servings

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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Ingredients

Instructions for decorating the cheesecake

Substitutions

Equipment

Storage

Next Level Tips

HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

BAKE AT A LOWER TEMPERATURE

USE THE MOAT METHOD FOR THE WATER BATH

STEAM BATHS

INSTRUCTIONS FOR MOAT METHOD

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