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Peanut Butter Fudge with Condensed Milk

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

Cut pieces of peanut butter fudge on an oval serving plate

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

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Four ingredients

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

See recipe card for quantities.

Substitutions

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

Three ingredient Peanut Butter Fudge

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

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

Two ingredient Peanut Butter Fudge

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

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

Equipment

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

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

Storage

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

Next Level Tips

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

FAQ

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

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

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

Looking for other yummy dessert recipes? Try these:

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

Peanut Butter Fudge with Condensed Milk

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

Equipment

  • 1 medium sauce pan

Ingredients
  

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

Instructions
 

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

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

Kimchi Tofu Stir Fry with Veggies

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

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

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

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Ingredients

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

See recipe card for quantities.

Instructions for pan searing tofu

Overhead photo of pan-seared tofu in the pan

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

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

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

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

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

Substitutions

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

Variations

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

Equipment

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

Storage

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

Next Level Tips

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

FAQ

What kind of stir fry sauce should I use?

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

What kind of rice should I use?

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

Why do I add the vegetables in stages?

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

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

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

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

Looking for other recipes like this? Try these:

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

Kimchi Tofu Stir Fry with Veggies

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

Equipment

  • 1 Wok or large skillet

Ingredients
  

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

Instructions
 

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

Notes

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

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

Mini Cinnamon Rolls

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

Overhead view of a partial pan of mini cinnamon rolls

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

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Ingredients for the dough and filling

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

See recipe card for quantities.

Ingredients for the frosting

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

Instructions for cutting the dough

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

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

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

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

Overhead view of a full pan of 24 mini cinnamon rolls

Substitutions

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

Equipment

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

Storage

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

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

Next Level Tips

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

FAQ

Can I make these into full size rolls?

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

Can I prep these ahead of time?

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

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

Looking for other recipes like this? Try these:

Overhead view of a full pan of 24 mini cinnamon rolls

Mini Cinnamon Rolls

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

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Dough

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

Filling

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

Frosting

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

Instructions
 

Making the dough

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

Making the filling

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

Making the frosting

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

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

Mini Pesto Rolls

by Leave a Comment

Mini Pesto Rolls are bite-sized swirls of soft, fluffy dough that melt in your mouth. Each pinwheel roll is filled with basil pesto and rich Gruyère cheese, creating a deliciously savory flavor. Whether served as an appetizer, party snack, brunch bite or side dish, these irresistible little rolls deliver a delicious burst of goodness in every bite. Perfect for sharing-though you may want to keep them all to yourself!

Overhead view of a fill ¼ sheet baking pan of baked mini pesto rolls topped with Parmesan Cheese and cracked pepper

I love mini rolls. Especially for sharing, and especially at brunch potlucks. Sometimes, full-sized sweet or savory rolls are just too big. You want to sample everything, but there's only so much room on your plate. And that's where mini rolls really shine! They're the perfect size to fit on your brunch plate while still leaving room to try all the other delicious options. And hey, you can always go back for seconds (or thirds) if there are any left. These cute little mini rolls disappear fast!

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Instructions for rolling and cutting the dough

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

Overhead view of rolled out dough topped with pesto and grated gruyere cheese

Step 1: Roll out the dough into an approximately 12 x 18 rectangle. Top with basil pesto and grated gruyere cheese.

Overhead view of rolled out uncooked dough, topped with pesto and gruyere cheese and then cut into strips with a pizza cutter

Step 2: With a pizza cutter, cut the dough into 12 long vertical strips and then cut those horizontally across the middle. Roll up each of the 24 pieces.

Overhead view of unbaked pesto rolls in a ¼ baking sheet

Step 3: Add the mini rolls to a baking pan or sheet. Bake at 350℉ for 22-25 minutes.

Overhead view of a baked pan of mini pesto rolls topped with more pesto, grated Parmesan Cheese and cracked black pepper

Substitutions

  • Cheese - I love using gruyere cheese with pesto. It melts really nicely and doesn't overpower the pesto. However, you can substitute another cheese. If you only have mozzarella at home, use mozzarella.
  • Basil pesto - homemade basil pesto is simple the best. But I get it, it can be expensive to make. You can also make pesto with a different herb besides basil or a different nut (or seed!) to make it cheaper or just for a change. You can also buy pre-made basil pesto. Costco's Kirkland Signature brand of Basil Pesto is good and priced well.

Equipment

A hand or stand mixer is needed for making mini pesto pinwheel rolls.

Storage

Store any leftover pesto pinwheels in an airtight container in the refrigerator for up to 3 to 4 days.

Side view of one mini pesto roll on a plate in front of the baking pan of pesto rolls

Next Level Tips

  • Make your own simple basil pesto to take these to the next level.
  • If you are grating your own parmigiano reggiano cheese, I like the larger grate size. However, if you want it more melted on the top, use a smaller micro grater. You can buy pre-grated parmesan cheese, but grating your own cheese is usually cheaper and almost always tastes better.
  • Weigh your flour! Even when a recipe lists flour in cups, I definitely recommend weighing the flour. If you don't already have a kitchen scale, you can find them for under $10 on Amazon. Different brands of flour have different weights, and not everyone measures flour the same. If you don't have a kitchen scale, the next best way to measure flour is the fluff and scoop method. Fluff the flour in its container and then lightly scoop the flour into the measuring cup with a spoon. Lightly level the measuring cup with a knife. I use Kirkland's organic all-purpose flour from Costco, and I always weigh flour even if I don't weigh any other of the ingredients.
  • Add-ins! If you love garlic, mix in more minced garlic with the basil pesto filling. Or maybe you have leftover caramelized onions from pizza night. Those are amazing in the filling too.

FAQ

Can I make these into full size rolls?

Yes, you will just need to bake them slightly longer. Instead of the 24 mini rolls, bake the 12 full size rolls for 27-32 minutes.

Can I prep these ahead of time?

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

Overhead view of a baked pan of mini pesto rolls topped with more pesto, grated Parmesan Cheese and cracked black pepper

Looking for sweet roll recipes? Try these:

View of a partial baking pan on mini pesto rolls topped with Parmesan Cheese and cracked pepper

Mini Pesto Rolls

Tracy @ Next Level Baker
Mini pesto pinwheel rolls are soft, fluffy bites filled with vibrant basil pesto and melty cheese. Their golden, tender layers deliver big flavor in a perfect mini size that's ideal for pairing with any spread.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Rise time 1 hour 30 minutes
Total Time 2 hours 7 minutes
Course Brunch
Cuisine American
Servings 24

Equipment

  • 1 Stand or hand mixer

Ingredients
  

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

Filling

  • ¾ cup basil pesto homemade or store-bought
  • 1 cup gruyere cheese grated

Topping

  • ¼ cup basil pesto
  • ½ cup parmigiano reggiano cheese grated
  • black pepper to taste

Instructions
 

Dough

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

Filling

  • Spray a 9x13 pan or a ¼ baking sheet with cooking spray and set aside.
  • After the dough has risen for 60 minutes, put it on a floured surface and roll it out into a 12 x 18 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.]
  • Spread ¾ cup of basil pesto over the rolled out dough. Then sprinkle 1 cup of grated gruyere cheese over the basil pesto .
  • Because these are mini rolls, the easiest cutting method is using a pizza cutter. Using a pizza cutter, cut 12 vertical strips. Then cut those in half horizontally for a total of 24 pieces. Roll them up individually and add them to the baking pan.
  • Cover the mini pesto rolls and allow them to rise for 30 minutes. Meanwhile, preheat the oven to 350 ℉.
  • Bake uncovered for 22-25 minutes until the tops are lightly golden brown.

Topping

  • After removing the rolls from the oven, spread ¼ cup of basil pesto over the warm rolls.
  • Top with ½ cup of grated parmigiano reggiano cheese.
  • Finished with a small amount of cracked black pepper.

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Side view of one mini pesto roll on a plate in front of the baking pan of pesto rolls

Chicken Caesar Salad Sandwich

by Leave a Comment

The Chicken Caesar Salad Sandwich is a new blend of a classic Caesar salad and a classic chicken salad sandwich. This tasty twist combines chopped chicken, grated parmesan, mini croutons, chopped romaine lettuce and creamy Caesar dressing. Served on toasted bread or your favorite hoagie roll, it's perfect for a weekday lunch or a quick and light dinner.

Side view of a cut and split chicken caesar salad sandwich on a hoagie roll

Which came first...Caesar salad or chicken salad sandwiches? I'm not even sure, but I would bet on chicken salad. And who was the first to turn that salad into a sandwich? So many questions! But the real mystery is why it took so long to bring these two classics together into one perfect creation: the Chicken Caesar Salad Sandwich.

I guess the answer is not that important. What matters is that it finally happened, and that it's here for us to enjoy. And we're not even limited to sandwiches. You can turn this recipe into a chicken Caesar salad wrap or even chicken Caesar salad crostinis or bruschetta. So many options, and all of them are equally delicious.

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Ingredients

Ingredients needed to make a chicken caesar salad sandwich: cooked and cubed chicken, Parmesan Cheese, mini croutons, romaine lettuce, Caesar dressing, hoagie buns, salt and pepper.
  • Chopped chicken
  • Romaine lettuce hearts
  • Parmesan cheese
  • Caesar salad dressing
  • Mini Croutons
  • Salt
  • Balck pepper

See recipe card for quantities.

Side view of a whole, uncut chicken caesar salad sandwich on a white plate

Substitutions

  • Gluten free - for gluten free chicken Caesar salad sandwiches, you can substitute gluten free croutons and gluten free bread. Or you can skip the croutons and use the tops of the romaine lettuce as a wrap too.
  • Parmesan cheese - I always recommend real Parmigiano Reggiano cheese. If you don't have that or it's too expensive, I recommend using Grana Padano cheese next.

Chicken Caesar Salad Wraps

Chopped chicken Caesar salad works great as a wrap too. Just place about a cup of the chicken Caesar salad mixture in a large burrito-size tortilla and roll. Perfect for a trip to the beach or the lake.

Side view of four cut pieces of chicken caesar salad wraps so the you can see what's on the inside

Chicken Caesar Salad Bruschetta

Fun bruschetta flavors are currently having a moment right now. Have you seen my smoked salmon bruschetta? Who would have thought of that ten years ago? Well, chicken Caesar salad makes a great bruschetta topper too! Just use the same method for the bread from the smoked salmon bruschetta recipe, then chop the chicken Caesar salad from this recipe into much smaller pieces, top the bread with it and you've got yourself chicken Caesar salad bruschetta! When I make chicken Caesar salad bruschetta, I like to finish it with extra grated Parmesan and more cracked black pepper. Optional tip: for better sticking power, lightly brush the bruschetta bread with a bit of Caesar dressing before topping with the salad.

Chicken caesar salad bruschetta on full size sourdough bread with each piece cut into four pieces

Storage

Store in an airtight container in the refrigerator for up to 3 days if stored separately. If the chicken Caesar salad has already been spread on the bread, store the sandwich in an airtight container in the refrigerator until the next day.

Next Level Tips

  • You could grill chicken just for this recipe. But, honestly, I use leftover chicken for chicken Caesar salad sandwiches. Most packages of uncooked chicken are one pound or more. So maybe you just grilled chicken for my Southwestern Chicken Cobb Salad for two people and you have leftover grilled chicken. This is the prefect recipe to use up that leftover chicken! You could also use leftover rotisserie chicken too.
  • And what if you don't have leftover chicken but still want a quick meal? You can use the pre-cooked grilled chicken strips available at most grocery stores. I won't tell.
  • Feeding the whole family? Just change the recipe quantity to 2x or 3x.
Side view of a cut chicken caesar salad sandwich that was flipped so that you can see the cut side of both pieces

FAQ

Can I make my own Caesar salad dressing?

Yes, of course you can make your own Caesar salad dressing. Or you can use your favorite bottled Caesar dressing. Caesar salad dressing is one of those things that I have no desire to make. I love Caesar salad, but don't ask me to tell you what's in the ingredients. Raw eggs and anchovies? No thank you! But if you want to give it a try, here is currently one of the most popular homemade Caesar salad dressing recipes out there.

Do I have to use romaine lettuce hearts?

No, you can use a regular full head of romaine lettuce. Or spinach or kale. However, romaine lettuce hearts are crisper and tastier, so that's what I recommend.

What if I can't find mini croutons?

If you can't find mini croutons, you can chop larger size croutons into smaller pieces or you can give larger croutons a few pulses in a food processor or blender.

These are my other favorite dishes that showcase bread:

Overhead view of a cut chicken caesar salad sandwich that's been turned on it's side and is surrounded by pita style chips

Chicken Caesar Salad Sandwich

Tracy @ Next Level Baker
Chicken Caesar salad sandwiches combines the best parts of a Caesar salad and a chicken salad sandwich in to one easy meal. Chopped chicken, crisp romaine, parmesan and creamy dressing are packed onto a fresh hoagie roll. Great for a quick lunch or a light dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
0 minutes
Total Time 10 minutes
Course Main Course
Cuisine American
Servings 2

Ingredients
  

  • 2 cups romaine lettuce hearts chopped small
  • 1 cup cooked chicken chopped small
  • ½ cup mini croutons
  • ½ cup parmesan cheese grated
  • ⅓ cup Caesar salad dressing
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 hoagie or sandwich rolls (or bread of choice)

Instructions
 

  • Combine all the ingredients in to a large bowl. Mix until all ingredients are coated with the Caesar salad dressing. Add any more Caesar salad dressing, salt or pepper to taste.
  • Toast the sandwich rolls if so desired.
  • Depending on the size of the bread, add about one cup of the Caesar salad mixture to each sandwich roll. Enjoy!

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Overhead view of a cut chicken caesar salad sandwich that's been turned on it's side and is surrounded by pita style chips

Raspberry Brioche French Toast Casserole

by 4 Comments

Raspberry Brioche French Toast Casserole is a bold upgrade of a family favorite, combining tart raspberries, creamy goat cheese and crunchy pecans in every bite. The custard-soaked bread turns golden in the oven, while the goat cheese melts into creamy, tangy pockets throughout. Finished with a drizzle of maple syrup, it's a sweet and tangy dish that is both delicious and fresh.

Overhead photo of slice of baked raspberry brioche French toast casserole on a plate with the rest of the baking pan of French toast casserole in the background

Baked French Toast Casserole is the perfect way to serve French Toast to a crowd. Everyone loves French Toast, but nobody likes cold French Toast. Sometimes, when you're making a lot of French toast, the beginning pieces are cold by the time you the last pieces are done cooking. Or you have to serve French Toast to your family or guests as you make it so that everyone gets hot pieces. So that's where baked French Toast comes in. Everyone gets their French Toast hot and at the same time. This recipe also takes baked French Toast Casserole up a level by adding raspberries, goat cheese and pecans.

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Ingredients

Ingredients needed to make baked raspberry brioche French Toast: cubed brioche bread, raspberries, goat cheese, pecan pieces, eggs, whole milk, brown sugar, vanilla and cinnamon.
  • Cubed brioche bread
  • Raspberries
  • Goat cheese
  • Pecan pieces
  • Eggs
  • Whole milk
  • Brown sugar
  • Vanilla
  • Cinnamon
  • Optional: salted butter, maple syrup and powdered sugar

See recipe card for quantities.

45 degree view of a pan of baked raspberry brioche French toast casserole that has two pieces missing so the you can see the multiple layers of brioche, goat cheese and raspberries.

Substitutions

  • Gluten free - to make this recipe gluten free, substitute your favorite gluten free bread.
  • Bread - brioche bread is a soft bread that soaks up the eggs and milk easily. Most stale bread will soak up eggs and milk, so if you have a favorite bread, you can use it. Challah works well. So does a baguette or sourdough. You can even mix different types of breads if you have miscellaneous leftover pieces.
  • Goat cheese - if you don't like or don't have goat cheese, you can substitute cream cheese as that's the most common cheese found in baked French Toast casserole. But you could also use other soft cheeses like mascarpone or ricotta.
  • Raspberries - you can substitute your favorite berry if you prefer blueberries, blackberries or another kind of berry.

Storage

Store any leftover baked raspberry brioche French Toast casserole in an airtight container in the refrigerator for up to 3-4 days.

Close up photo of bake raspberry brioche French toast in the baking pan with a few slices missing

Next Level Tips

  • Don't be afraid to experiment with different berries, breads, cheeses and nuts.
  • Use a high quality cinnamon. French Toast just isn't French Toast without a bit of cinnamon!
  • If you're hosting a big brunch, this is a dish that can be prepped ahead of time so that you only have to pop it in the oven when the time comes.
  • Not everyone likes their French Toast drowning in syrup! There's an option to add a light maple syrup drizzle, then allow your guests to add more syrup to taste. But now everyone likes syrup, so a dusting of powdered sugar is a an option too.
  • If you're using maple syrup, try for a real 100% maple syrup. Costco's brand is bargain compared to grocery store prices on 100% maple syrup.

FAQ

Can I prep this ahead of time?

Yes, you can prep the French Toast casserole the day before. When you're ready to bake, remove the prepped casserole from the refrigerator. Allow it to warm up on the counter first for 30-60 minutes. Then bake as directed. However, if it's not warmed up enough, you may need to bake it longer.

What type of bread should I use?

Any type you want! Brioche and Challah have a light, softness to them. Sourdough is usually sturdier with a bit of tang. A baguette is dense and chewy. So it depends on the texture that you're going after. You can also mix different types of breads especially if you are trying to use up odds and ends. You know how there are always extra hot dog buns? If you're mixing breads, you can use those too!

I have tart raspberries. How do I balance the tartness ?

If you find your raspberries are too tart, you can add more maple syrup at the end. The sweetness of maple syrup is a perfect balance for tart raspberries.

I like eggy French Toast. Can I add more eggs?

Yes, if you like eggy French Toast, you can add up to 4 more eggs.

I forgot to leave my bread out to harden. What can I do?

If your bread is not stale, you can toast the bread in the oven. Toast it in the oven in a single layer at 300℉ for 15-20 minutes, flipping halfway. Or if you're really rushed, toast at 350℉ for 8-10 minutes, flipping halfway. But watch the bread so that it doesn't start to brown. It just needs to harden.

Close up of a slice of Raspberry Brioche French Toast Casserole on a plate with drips of maple syrup. It is cut so that you can see the different layers in the casserole.

Looking for other breakfast or brunch recipes like this? Try these:

Overhead photo of baked raspberry brioche French toast casserole in a fancy blue rimmed baking pan

Raspberry Brioche French Toast Casserole

Tracy @ Next Level Baker
This Raspberry Brioche French Toast Casserole layers tart raspberries, creamy goat cheese, crunchy pecans and custard soaked bread that turns golden and tender in the oven. A drizzle of maple syrup ties it all together for a sweet and tangy dish that's both indulgent and refreshingly bright.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Breakfast, Brunch
Cuisine American
Servings 20

Ingredients
  

  • 1 16-18 ounce loaf of brioche bread stale and cubed
  • 6 large eggs
  • 3 cups whole milk
  • ½ cup brown sugar
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon
  • 2 6 ounce packages raspberries
  • 4 ounces goat cheese
  • ½ cup pecans chopped
  • 2 tablespoons salted butter, melted optional
  • ¼ cup maple syrup optional
  • powdered sugar for dusting optional

Instructions
 

  • Carefully cut the bread into cubes and leave out on baking sheets overnight to harden. It works best to use a serrated knife and cut each slice of bread into 16 pieces.
  • Spray a 9x13 baking pan with cooking spray.
  • Place half of the cubed bread in the baking pan.
  • Top the bread with all of the goat cheese, half of the raspberries and half of the pecans.
  • Layer on rest of the bread, raspberries and pecans.
  • In a large bowl, beat the eggs with a whisk.
  • Add the milk, brown sugar, vanilla and cinnamon to the eggs and whisk together.
  • Pour the egg mixture evenly into the baking pan, making sure to coat all of the exposed bread cubes.
  • Let it sit for 30 minutes for the bread to soak up the egg mixture.
  • While the bread is soaking up the egg mixture, preheat the oven to 350℉.
  • Before placing in the oven, turn over or push down some of the top pieces of bread to make sure they are coated well with the egg mixture.
  • Cover the baking pan with aluminum foil and bake for 50-60 minutes. Remove the foil after 30 minutes. Bake until the middle is set and the exposed bread is browned.
  • Optional: Once the French Toast casserole is out of the oven, melt 2 tablespoons of butter and brush it over the exposed bread pieces. Drizzle ¼ cup of maple syrup over the top. After serving, guests can add extra syrup or a sprinkle of powdered sugar to taste.

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45 degree view of a pan of baked raspberry brioche French toast casserole that has one piece missing

Grilled Hash Browns

by Leave a Comment

Grilled Hash Browns offer a deliciously smoky upgrade to a classic dish. Crisp on the outside and tender on the inside, the grill adds a deep, charred flavor you don't get from a skillet. They're a hearty side that complements everything from breakfast eggs to juicy backyard burgers.

Overhead view of a partially eaten hash brown next to eggs, toast and parsley garnish

Grilled hash browns are the perfect recipe to make in your outdoor kitchen. Wait, you don't have an outdoor kitchen? That's ok, I don't either. But I do have a grill, and I do love hash browns on the grill. Grilled hash browns are lighter, crispier and have that amazing smoky flavor that only comes from cooking on a grill. They are the perfect way to start a Saturday morning breakfast.

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Ingredients

Ingredients needed to make hash browns: two medium potatoes, salt, pepper, onion powder, garlic powder and paprika
  • Russet potatoes
  • Salt
  • Garlic powder
  • Onion powder
  • Paprika
  • Black pepper

See recipe card for quantities.

Instructions

Overhead view of grated potatoes soaking in water

Step 1: Grate the potatoes, put them in a large bowl and cover them with water. Swish them around and then drain the water.

Overhead view of potatoes soaking in water after third rinse

Step 2: Repeat the rinsing and swishing step until the water is clear. The potatoes will feel crisp and no longer coated or slimy. Drain well, squeeze and pat dry. Mix in the spices.

Overhead view of hash brown patties on a grill rack before going on the grill

Step 3: Spray a grill grate or basket with cooking spray. Use ½ cup of potatoes to make each patty about ½ inch thick.

Overhead view of hash brown patties cooking on a grill
  1. Step 4: Cook on the grill on medium high heat for about 7-8 minutes per side.
Close up view of grilled hash brown next to scramble eggs with a bite of hash browns on a fork

Substitutions

  • Gluten free - potatoes are gluten free, so no adjustments are needed.
  • Vegan - this recipe is naturally vegan, so no adjustments are needed.

Equipment

A hand grater or food processor and strainer is needed to grate and strain the potatoes. A gas or charcoal grill is needed to grill the potatoes. You can also use an indoor or electric grill, but you won't get the same smoky flavor that you get with a grill.

Two grilled hash browns on a serving platter

Storage

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

Next Level Tips

  • If you need a quicker version, you can use fresh, pre-packaged, grated potatoes found in the grocery store's refrigerated section. A typical brand is Simply Potatoes Shredded Hash Browns. They are ready to go with no rinsing needed.
  • If you want the insides to be white-white, then don't skip the rinsing and don't mix in the spices. Sprinkle the spices on top instead. However, I think hash browns taste better with the seasonings mixed throughout. Mix in the spices just before shaping and grilling so that the salt doesn't draw out extra water from the potatoes.
  • For an even smokier flavor, use smoked salt or smoked paprika.
  • If the grill is on, add some grilled garlic bread. Or, if you're making breakfast, just grill your toast. The char adds another level of flavor to your regular toast!

FAQ

Do I have to use russet potatoes?

No, but russet potatoes work really well due to their starch content. After being rinsed, they seem to have the perfect amount of starch left. I've also used red potatoes as that's the kind of potato that I most commonly have on hand. Res potatoes don't contain as much starch so they don't require as much rinsing, but they also don't always crisp up as well as russet potatoes do.

Do I have to rinse the potatoes?

No, but if the starch is not rinsed off, it can oxidize when exposed to air and turn gray. It's harmless and doesn't affect the flavor, but it can affect the texture and it's an unappetizing color. It's not a pretty gray, it's a dull, ugly gray.

Overhead view of a hash brown on a white plate with eggs, toast and parsley next to a coffee cup

Pairing

These are my favorite dishes to serve with grilled hash browns:

Overhead view of hash brown patties cooking on a grill

Grilled Hash Browns

Tracy @ Next Level Baker
Grilled hash browns have crispy edges, a tender center and a smoky flavor from the grill. They're a hearty, flavorful side that pairs with anything from breakfast to burgers.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 16 minutes
Total Time 26 minutes
Course Breakfast
Cuisine American
Servings 4

Equipment

  • 1 Hand grater or food processor
  • 1 strainer

Ingredients
  

  • 2 medium Russet potatoes shredded
  • 1½ teaspoons salt
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1 teaspoon black pepper

Instructions
 

  • Turn the grill to medium high and preheat for 10 minutes to about 450 degrees.
  • Wash the potatoes and then grate them with a grater or a food processor.
  • Add the grated potatoes to a large bowl and cover with water. Swish the potatoes around and drain with a strainer. Repeat twice more or until the water is clear and the potatoes no longer feel coated. They will feel more crisp once the starch is rinsed off. On the last time, drain very well and press down on the potatoes in the stainer to get all the excess water out.
  • Once the grill is ready, put the drained potatoes back in the large empty bowl and mix in the spices.
  • Line a baking sheet with paper towels (this catches any additional liquid from the potatoes). Spray a grill pan or basket well with cooking spray and place it on top of the paper towels on the baking sheet.
  • Put ½ cup of lightly packed, grated potatoes on to one corner of the grill pan and pat down into a patty about ½ inch thick. Repeat for the 3 other patties.
  • Remove the grill grate or basket from the baking sheet and place it on the grill. Close the lid and cook for 7-8 minutes or until the bottom is golden and crisp.
  • Flip the patties and cook for an additional 7-8 minutes on the second side until the second side is golden and crisp.
  • Remove from the grill and enjoy! Add any additional salt to taste. Potatoes need a lot of salt!

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Close up view of grilled hash brown next to scramble eggs with a bite of hash browns on a fork

Grilled Garlic Bread

by Leave a Comment

Grilled Garlic Bread is made by brushing slices of crusty bread with garlic butter and grilling them until crisp and slightly charred. Grilling garlic bread creates a smoky, crunchy exterior while the interior stays soft, buttery and infused with a rich garlic flavor. It's an easy side dish that pairs perfectly with pasta, soup, salad and other grilled dishes.

Overhead view of two serving platters with grilled garlic bread using different types of bread. One plate has grilled garlic bread made with a baguette and the other plate has grilled garlic bread using sliced sourdough bread. All bread is garnished with extra salt and fresh parsley.

I love bread. I'm a bread girl. And grilled garlic bread? It's like bread perfection, slightly charred. The exterior charred parts are a perfect flavor and texture contrast to the soft buttery, garlicky interior parts. Anytime we're grilling something that even remotely pairs with garlic bread, it goes on the menu. Especially if we're grilling meat. Meat needs to rest before slicing and grilled garlic bread takes less than five minutes, so the timing is perfect. As soon as the meat comes off, the bread goes on. It's like they were always meant to be the perfect match.

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Ingredients

Ingredients needed to make grilled garlic bread: a baguette, garlic, butter, salt and optional fresh parsley.
  • Bread of choice (ex. baguette, ciabatta or sourdough)
  • Fresh garlic
  • Salted butter
  • Salt
  • Fresh parsley (optional)

See recipe card for quantities.

Instructions for prepping the garlic bread

Overhead photo of 3 inch pieces of baguette on a cutting board

Step 1: Slice the bread. If you're using a baguette, first slice the baguette in 2 or 3 inch pieces. Then stand each piece on its side and slice down the middle.

Overhead photo of sliced baguette brushed with garlic butter next to a bowl with a pastry brush in the melter garlic butter

Step 2. Melt the butter and mix in the minced garlic. Using a pastry brush, brush the melted garlic butter on to both sides of each piece of bread. Sprinkle salt on the buttered pieces. They are now ready to grill.

A ripped piece of grilled garlic bread on a white plate in front of a serving plate with the rest of the grilled garlic bread

Substitutions

  • Gluten free - to make this recipe gluten free, choose a gluten free bread. Gluten free bread is naturally dense and sturdy, so most gluten free bread will work well for grilled garlic bread.
  • Vegan - to make garlic bread vegan, choose a vegan bread and use a plant based butter. My favorite plant based butter is Miyoko's European Style plant milk butter. It's so good that it's almost better than real butter! And if you haven't tried it, whipped truffle tofu is a next level vegan spread for grilled garlic bread too.

Equipment

To make grilled garlic bread, you'll want to use a gas or charcoal grill for that smoky flavor that comes with a nice char. For non-grilled garlic bread, you could also use an oven, air fryer, cast iron pan on the stove or a panini maker.

Storage

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

Overhead view of a serving plate of grilled garlic bread with a nice char garnished with extra salt and fresh parsley

Next Level Tips

  • Always start with a high quality bread that's not too soft. I prefer a baguette cut into larger pieces, sourdough bread or a thicker cut country loaf for grilling.
  • Melted butter is a must so that the butter soaks into the bread and doesn't melt and drip into the grill.
  • When you're grilling garlic bread, place the bread directly on the grates. Skip the aluminum foil or any other barriers in between the bread and the grates. Putting the bread directly on the grates is how we get a really nice char.
  • Want to take your garlic bread to the next level? Serve it with fresh basil pesto or whipped truffle ricotta. So good!
Stacks of grilled garlic bread on sourdough garnished with a little salt and finely cut parsley

FAQ

Can I add anything for extra flavor?

Absolutely! You can add garlic powder, dried minced garlic or garlic salt for extra garlic flavor. Add some smoked salt for an extra smoky flavor. You can also add some finely grated parmesan cheese after you take the bread off the grill.

Can I prepare the bread ahead of time?

Yes, you can prep the bread and then refrigerate it until you're ready to grill.

Do I salt the bread before and after grilling?

Yes! The main salt is added before grilling, but a light dusting afterward enhances the flavor and adds a nice visual touch to the finished bread.

Stacks of grilled garlic bread on sourdough garnished with a little salt and finely cut parsley

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with grilled garlic bread:

Overhead close up photo of a stack of grilled garlic bread with nice grill char marks and garnished with extra salt and fresh parsley on a serving plate

Grilled Garlic Bread

Tracy @ Next Level Baker
Grilled garlic bread is the ultimate side. It's crispy, smoky and loaded with rich garlic butter flavor. It's also quick to make and pairs perfectly with pasta, salads, soups and grilled meats.
Print Recipe Pin Recipe
Prep Time 7 minutes
Cook Time 2 minutes
Total Time 9 minutes
Course Side Dish
Cuisine American
Servings 8

Ingredients
  

  • 1 baguette (or 8+ slices of sourdough or ciabatta)
  • 3 tablespoons butter melted
  • 3 cloves garlic minced
  • ½ teaspoon salt + more to taste
  • parsley finely chopped

Instructions
 

  • If the grill is not already on, preheat the grill on high for 10 minutes.
  • Microwave the butter for 20-30 seconds until it's melted. Stir the minced garlic into the melted butter. Use a pastry brush and brush both* sides of the bread. Sprinkle the salt evenly over the bread.
  • Place the first side down directly on the grates of the hot grill. Close the lid and check after 30 seconds. If the char is at the desired level, flip the bread to other side. If not, close the lid and check again after another 30 seconds and then flip.
  • Grill on the second side for 30 seconds with the lid closed. Check and if the char is at the desired level, remove the garlic bread from the grill. If not, close the lid and check again after another 30 seconds and then remove.
  • Optional: top with a dusting of salt and finely chopped parsley.

Notes

*For a softer bite, you can butter and grill only one side of the bread. 

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A ripped piece of grilled garlic bread made with sourdough bread on a white plate in front of a serving plate with the rest of the grilled garlic bread

Smoked Salmon Bruschetta

by Leave a Comment

Smoked salmon bruschetta is a fresh and elegant appetizer that layers toasted bread with smoked salmon, basil pesto and whipped goat cheese. Each bite delivers a rich mix of savory and tangy flavors. It's simple to make and perfect for appetizers, parties or brunch.

Overhead view of three rustic pieces of toasted bread topped with basil pesto, whipped goat cheese, smoked salmon and garnished with red onion slices and micro greens. Each piece of bread is cut into four pieces to make smoked salmon bruschetta.

My daughter's favorite restaurant is currently Postino, and she gets a bruschetta board every time. Like every single time. For their bruschetta boards, you get to pick up to four different flavors. For her, at least two of her choices are always the smoked salmon bruschetta. Always. So that served as my inspiration for this. There are a few differences though. I put the capers in the whipped cheese layer and microgreens on top instead. I also used goat cheese for the whipped cheese layer. I think Postino's uses feta cheese, but most soft cheeses taste great with smoked salmon. I love that they took bruschetta to a new level by using regular bread and then slicing it into smaller pieces. How genius! Using regular sized bread makes prepping bruschetta so much easier.

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Ingredients

Ingredients needed to make smoked salmon bruschetta: smoked salmon, basil pesto, goat cheese, capers, lemon juice, onion, olive oil and micro greens.
  • Smoked salmon
  • Basil pesto (homemade or store bought)
  • Goat cheese
  • Capers
  • Lemon juice
  • Olive oil
  • Red onion
  • Microgreens

See recipe card for quantities.

Instructions for assembling the bruschetta

Step one of smoked salmon bruschetta: spread basil pesto on toasted bread

Step 1: Toast the bread and allow it to cool. Spread a layer of basil pesto on top of the cooled toast.

Step two of smoked salmon bruschetta: spread whipped goat cheese over basil pesto

Step 2: Spread a layer of whipped goat cheese on top of the basil pesto.

Step three of smoked salmon bruschetta: layer smoked salmon over the whipped goat cheese and garnish with sliced red onion and micro greens

Step 3: Next, top with smoked salmon, sliced red onion and microgreens.

Slice smoked salmon bruschetta into smaller pieces

Step 4: Slice into four smaller pieces and enjoy!

Photo of three pieces of smoked salmon bruschetta made using rustic bread on a plate in front of a mini wooden board with smoked salmon bruschetta made using a baguette with yet another board with smoked salmon bruschetta in the background.

Substitutions

  • Gluten free - use your favorite gluten free bread.
  • Goat cheese - instead of goat cheese, you could use another soft cheese that can be whipped like feta, ricotta, mascarpone or cream cheese.

Variations

  • Bread - I first recommend using a high quality bread, sliced on the thicker side. After that, you can really use any sturdy bread. The bread I use is an artisan country style bread. But you could use a baguette, ciabatta, sourdough or any bread with a thick crust and dense interior.
Close up view of one piece of smoked salmon bruschetta topped with sliced red onion and micro greens. It is made using rustic bread and cut into four smaller pieces.

Equipment

A mini food processor is helpful, but not required, to make the whipped goat cheese layer.

Storage

Store any leftovers in an airtight container in the refrigerator overnight. For smoked salmon, it's best to eat it the day you open the package or save any leftovers only until the following day.

Next Level Tips

  • All good bruschetta starts with a good bread. Whether it's homemade, from a bakery or farmer's market, or even gluten free, start your bruschetta with a good bread. If you're in the greater Phoenix area, Noble Bread and Proof Bread are my current local favorites. You can't go wrong with either. If you make your own bread, slice it a little thicker for bruschetta.
  • Try making your own simple basil pesto. Or if you want to skip that step this time, Costco has a great Kirkland Signature brand of Basil Pesto.
  • Grill your bread! Grilling takes toasting bread to a whole new level. It adds that smoky grill flavor and umami boost. Grill over medium high heat for 1-2 minutes on each side.
  • For traditional bruschetta, you would rub each piece of toasted bread with a clove of garlic. This adds another level of flavor to smoked salmon bruschetta too! If you've never done this before, just brush the garlic clove across the top and edges of the bruschetta. You're essentially micro grating the garlic straight on to the toasted bread, so you don't have to brush too long or hard to get a great garlic flavor. Brushing too hard or for too long will give you an intense garlic flavor.
  • If you like capers, add more to the top as garnish. So yum!
Photo of three pieces of smoked salmon bruschetta made using rustic bread on a plate in front of a mini wooden board with smoked salmon bruschetta made using a baguette with yet another board with smoked salmon bruschetta in the background.

FAQ

What type of microgreens should I use?

Your favorite kind! I currently love arugula, broccoli and cilantro microgreens. You can also garnish the bruschetta with fresh herbs like dill or chives. If you can't find microgreens near you, I would add more capers as a garnish on top.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with smoked salmon bruschetta:

Overhead view of three rustic pieces of toasted bread topped with basil pesto, whipped goat cheese, smoked salmon and garnished with red onion slices and micro greens. Each piece of bread is cut into four pieces to make smoked salmon bruschetta.
Overhead close up view of sliced smoked salmon bruschetta pieces on a cutting board

Smoked Salmon Bruschetta

Tracy @ Next Level Baker
Smoked salmon bruschetta is made with toasted bread, basil pesto, whipped goat cheese and smoked salmon. It's an elegant yet easy dish to make. Perfect for crowds, parties and brunch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Appetizer
Cuisine American, Italian
Servings 16

Equipment

  • 1 Mini food processor or blender

Ingredients
  

  • 6-8 slices high quality bread thickly sliced
  • 2 tablespoons olive oil for toasting the bread
  • ½ cup basil pesto homemade or store bought
  • 4 ounces goat cheese
  • 1 tablespoon olive oil for the whipped goat cheese
  • 2 tablespoons capers
  • 1 teaspoon lemon juice
  • 8 ounces smoked salmon
  • ½ of small red onion thinly sliced
  • microgreens (ex. arugula or broccoli) as garnish

Instructions
 

  • Preheat the oven to 400℉.
  • If using homemade pesto, make it and set it aside.
  • Make the whipped goat cheese. Place the goat cheese, capers, lemon juice and one tablespoon of olive oil in a small food processor and blend until creamy. Set aside.
  • Lightly brush each side of bread with olive oil. Place on a baking sheet in a single layer. Bake for about 8 minutes, flipping halfway. If you're using smaller pieces of bread like a baguette, bake for 6 minutes and flip halfway. Allow to cool.
  • Add a layer of basil pesto to the top of each piece of toasted bread.
  • Next, add a layer of whipped goat cheese on top of the pesto. Spread it lightly so that is doesn't mix too much with the pesto.
  • Add the smoked salmon in a single or double layer depending on preference.
  • Top with desired garnish such as sliced red onions, micro greens and capers.
  • Use a sharp knife to cut into smaller slices.

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Close up view of one piece of smoked salmon bruschetta topped with sliced red onion and micro greens. It is made using rustic bread and cut into four smaller pieces.

Simple Basil Pesto

by Leave a Comment

Homemade basil pesto is fresh, vibrant and full of flavor. It's quick and easy to make, ready in just about 5 minutes, and a versatile addition to any meal. It's perfect for pizza, pasta, bruschetta, sandwiches or as a dip.

45 degree angle photo of basil pesto in a small, glass jar surrounded by loose basil leaves, a spoon on top of a spoon rest, and small slices of baguette topped with basil pesto and a lemon.

Homemade fresh basil pesto is incredibly delicious. It's one of those sauces that tastes good on just about anything. My current favorite way to use it is as part of a smoked salmon bruschetta or just by itself on little oiled and toasted slices of baguette. But, I'm going to be honest, I could truly just eat it with a spoon straight out of the jar. That and homemade salted caramel sauce. So delicious all on their own.

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Ingredients

Ingredients needed to make basil pesto: fresh basil, pine nuts, parmesan cheese, olive oil, garlic, fresh lemon juice and salt.
  • Fresh basil
  • Pine nuts
  • Parmigiano Reggiano cheese
  • Olive oil
  • Garlic
  • Fresh lemon juice
  • Salt

See recipe card for quantities.

Substitutions

  • Pine nuts - you can substitute another nut or roasted pepitas (green pumpkin seeds) for the pine nuts
  • Vegan - to make this vegan, you can use a vegan parmesan cheese or omit the parmesan cheese.
  • Parmigiano Reggiano - if you don't have Parmigiano Reggiano cheese or it's too expensive, Grana Padano cheese is a good substitute.
  • Gluten free - this recipe has no gluten, so no adjustments are needed.
Overhead view of glass jar of homemade basil pesto next to baguettes topped with pesto and loose basil leaves

Equipment

A food processor or blender is needed to make this simple pesto recipe. You can also use a mortar and pestle to crush the ingredients and then incorporate the oil. A mortar and pestle is the traditional way of making pesto.

Storage

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

Next Level Tips

  • To bring out the nutty flavor in the pine nuts, you can toast them first. Toast them in a single layer in a skillet for 2-4 minutes over medium low heat. Don't use any oil or cooking spray. Stir frequently. Remove them from the heat and from the pan when they are starting to turn golden brown and smell nutty.
  • A mortar and pestle is the traditional way of making pesto. A mortar and pestle releases the flavors and oils from the basil and garlic more gently than a food processor or blender. I prefer the ease of a blender, but if you have a mortar and pestle, give it a try. Crush all of the ingredients except the olive oil in the mortar with the pestle. Then slowly drizzle in the olive oil and stir until it forms a thick paste.
  • Get creative for the uses of basil pesto. We love it as a sauce on pizza or as a spread for sandwiches. And it's great as a pasta sauce too.
  • To take basil pesto to the next level, use basil straight from the garden. Basil is usually very easy to grow, and it grows well in the ground or in pots.
45 degree view of a glass jar of homemade bail pesto on a plate next to two pieces of baguette with pesto on top as well as loose basil leaves on the side

FAQ

What is Parmigiano Reggiano cheese?

Parmigiano Reggiano cheese is 'Parmesan cheese' that is only made in certain regions in Italy, only with specific ingredients, and it must be aged for a minimum of one year. The term Parmesan is not regulated in the U.S., so Parmesan cheese is very generic. Parmesan cheese can be made anywhere, without specific ingredients and is often aged for less than a year. Parmigiano Reggiano has a stronger, richer and nuttier flavor with a more crumbly texture. Parmigiano Reggiano typically costs more than Parmesan as it's imported, but it's worth it! Especially if you're looking for high quality ingredients with a heavenly taste. However, you can also use Parmesan cheese for this simple basil pesto.

Pairing

These are my favorite dishes to use homemade pesto for:

Overhead view of gigli shaped Italian pasta tossed with pesto
Close up overhead photo of basil pesto in a small, glass jar surrounded by loose basil leaves, a spoon on top of a spoon rest, and small slices of baguette topped with basil pesto.

Simple Basil Pesto

Tracy @ Next Level Baker
Homemade basil pesto is bright, flavorful and bursting with freshness. It takes just about 5 minutes to prepare and adds a delicious touch to any dish. Use it on pizza, pasta, bruschetta, sandwiches or even as a dip. It's incredibly versatile and easy to make.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Sauce
Cuisine American, Italian
Servings 12

Equipment

  • 1 food processor or blender

Ingredients
  

  • 4 ounces fresh basil* stems removed
  • ½ cup pine nuts
  • ½ cup Parmigiano Reggiano cheese grated
  • 1 tablespoon lemon juice fresh squeezed
  • ½ teaspoon salt
  • 2 cloves garlic
  • ½ cup olive oil extra virgin

Instructions
 

  • Add all of the ingredients except the olive oil into a food processor or blender and pulse several times until all of the basil leaves, pine nuts and garlic have been coarsely chopped into smaller pieces. Scrape down the sides.
  • Blend on low and then slowly and continuously drizzle in the olive oil. Continue blending until a slightly chunky consistency is reached. Add more salt to taste. For an even smoother texture, you can add additional olive oil. Serve or refrigerate.

Notes

If you are using basil from the garden, 2 packed cups of basil leaves is roughly equivalent to 4 ounces.  

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Overhead view of glass jar of homemade basil pesto next to baguettes topped with pesto and loose basil leaves

Tiramisu Cheesecake

by 2 Comments

Tiramisu cheesecake blends the rich yet subtle flavors of tiramisu with the texture of cheesecake for the best of both worlds. Flavors of espresso, cocoa powder and mascarpone cheese combined with a smooth texture take this cheesecake to the next level. It's creamy, delicious and deeply satisfying.

Side view of a cut Tiramisu Cheesecake on a cake stand next to a shaker of cocoa powder

Have you seen all my cheesecake recipes? There's everything from a baked Thin Mints cheesecake to a no bake strawberry crunch cheesecake. It's fair to say I love cheesecake. Really, truly love cheesecake. I also love Tiramisu. I just don't love making Tiramisu and usually only make it for family and friends whose favorite dessert is Tiramisu. Cheesecakes so much easier for me to make, so this is my compromise. All the amazing flavors of Tiramisu with the texture and ease of a cheesecake.

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Ingredients for the crust

Ingredients needed for Tiramisu cheesecake crust: graham crackers, salted butter, white sugar and espresso powder

See recipe card for quantities.

Ingredients for the filling

Ingredients needed for Tiramisu cheesecake filling: cream cheese, white sugar, eggs, espresso, espresso powder and vanilla
  • Cream cheese
  • White sugar
  • Eggs
  • Vanilla
  • Brewed espresso or coffee
  • Espresso powder

See recipe card for quantities.

Ingredients for the topping

  • Mascarpone cheese
  • Heavy whipping cream
  • Powdered sugar
  • Cocoa powder

See recipe card for quantities.

Instructions for decorating the tiramisu cheesecake

Overhead photo of undecorated, baked Tiramisu cheesecake

Step 1: Bake the cheesecake, allow to cool completely and then chill for a minimum of 6 hours but preferably overnight.

Overhead photo of Tiramisu cheesecake covered with Mascarpone whipped cream

Step 2: Remove the springform sides. Make the mascarpone whipped cream and spread it over the chilled cheesecake.

Overhead photo of Tiramisu cheesecake after it's been dusted with cocoa powder

Step 3: Dust with cocoa powder. Dusting is done most easily with a sifting tool or any kind of shaker.

Substitutions

  • Gluten free - you can substitute two cups of gluten free graham cracker for the regular graham crackers. However, different crackers have different fat content, so make sure to do the 'squeeze test'. Once you've finished mixing the crust, pick up a handful and squeeze it tight. If it mostly stays together in your hand, it's perfect. If it crumbles and won't stay together, add another tablespoon of melted butter and test again. If it is super wet and is loose, add more crushed crackers.
  • Espresso and espresso powder - you can substitute strongly brewed coffee for the espresso and additional coffee grinds for the espresso powder. If you don't make any type of coffee at home, you can buy instant coffee. Brew a cup of instant coffee and use additional instant coffee grinds to substitute for the espresso powder.
  • Mascarpone cheese - we use mascarpone cheese in the topping because of the specific sweet flavor of that cheese, so there really isn't a good substitute as we already have the flavor of cream cheese in the cheesecake. If you can't find mascarpone cheese (try Trader's Joes or by the fancier cheeses in the deli section), then I would suggest leaving it out and making the whipped cream topping without it.

Variations

The main flavors of Tiramisu are coffee, mascarpone and cocoa powder. Ladyfingers are next, but they don't have a ton of flavor in themselves. However, you can substitute 1 cup of ground ladyfingers for half of the graham crackers in the crust without making any other changes to the crust recipe. Or, you could also put ladyfingers in the cheesecake; however, I do think that takes away from some of the lovely cheesecake texture. To add ladyfingers inside the cheesecake, first make the filling. Then add two cups of filling to the crust. Brew a double shot of espresso and add it to a small rectangular container with short sides. Do a very quick dip of each side of the ladyfinger and add the ladyfinger in a single layer on top of the first layer of filling. Add rest of the filling on top and bake as directed.

Overhead view of a slice of tiramisu cheesecake on a plate in front of another slice on a plate and the cut Tiramisu cheesecake on a cake stand

Equipment

A stand or hand mixer is helpful for making cheesecakes.

Storage

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

Next Level Tips

  • New to making cheesecakes? Tiramisu cheesecake is a great starter cheesecake for those who find decorating cheesecakes intimidating. The top of most tiramisu is flat and dusted with cocoa powder, so I've carried that design over to this cheesecake. Anyone (even you!) can make a fancy decorated cheesecake, and I hope that you'll trust me and make one of my other cheesecakes that look fancier. My pistachio cheesecake even has a great link for beginning piping techniques. But if you're new, this one is a perfect place to start, and I'm happy you're here.
  • 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 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. Then, refrigerate for at least 6-8 hours; however, overnight is best.
  • It's best to make cheesecakes at least the day before you need them. At a minimum, they should refrigerate overnight. But, cheesecakes are even better on the third day! They are fully cooled and the flavors have had time to meld. Don't believe me? Try it next time. Day 1 = bake cheesecake. Day 2 = try cheesecake and enjoy. Day 3 = try cheesecake and really enjoy!
Very close up photo of the inside layers of the tiramisu cheesecake: the crust, the filling, the mascarpone whipped cream and the dusting of cocoa powder.

FAQ for baking cheesecakes

Do I have to par-bake the crust?

No, but I always recommend par-baking the crust. By par-baking the crust, it helps set the crust so that the crust is nice and crisp and not soggy. A crisp crust has a better texture and is a better contrast to the creamy cheesecake filling. Also, a crisp crust also allows you to easily move the cheesecake off of the springform pan and onto a cake board, a cake taker or a serving plate. A crumbly crust is a mess to move and no one wants that!

How do I remove the bottom of the springform pan?

The reason we pack the graham cracker crust tightly, but not too tightly, into the springform pan and par-bake the crust 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 (especially if the whole crust is not supported). Rather, use the cake lifter to slide the cheesecake off of the springform bottom onto the serving plate. You can buy a cheap cake lifter at a Hobby Lobby type store in the baking section or online. If you're using a large metal spatula, run it under the entire outer edge first before using it to slide the cheesecake.

What is the moat method?

The very best way to avoid cheesecake cracks is to bake at a lower temperature and use the moat method. In short, 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 protects the springform pan from direct heat. I also describe the moat method in more detail, with photos, in my post about pumpkin spice cheesecake.

Side view of a Tiramisu cheesecake on a dessert stand with a slice missing so that you can see the inside layers of the cheesecake

FAQ for Tiramisu Cheesecake

Can I use coffee liquor?

Yes, coffee liquor is often used in Tiramisu. If you want to add some coffee liquor to the cheesecake filling, you can add 2 tablespoons at the same time that you add the espresso and vanilla.

What kind of cocoa powder should I use?

My very favorite cocoa powder is Valrhona brand. You can find it on Amazon, at Whole Foods in the bulk section and some specially stores. After that, I recommend the brands that start with a G: Guittard and Ghirardelli. Usually you can find one of the G brands in a regular grocery store.

Overhead view of a tiramisu cheesecake topped with cocoa powder, with a slice missing, on a cake stand surrounded by loose cocoa powder

Looking for a no bake cheesecake instead? Try these:

Side view of a cut Tiramisu Cheesecake on a cake stand next to a shaker of cocoa powder

Tiramisu Cheesecake

Tracy @ Next Level Baker
Tiramisu cheesecake combines the rich espresso, cocoa, and mascarpone flavors of a classic tiramisu with the smooth, creamy texture of cheesecake. This indulgent dessert is both delicious and deeply satisfying, offering the best of both worlds in every bite.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour 6 minutes
Cooling and chilling time 9 hours
Total Time 10 hours 36 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

  • 1 Stand or hand mixer

Ingredients
  

The crust

  • 13 full graham cracker sheets
  • 6 tablespoons salted butter
  • 2 tablespoons white sugar
  • 1 teaspoon espresso powder

The filling

  • 4 blocks cream cheese (8 ounces per block) room temperature
  • 1 cup white sugar
  • 4 large eggs room temperature
  • 2 tablespoons espresso cooled
  • 1 teaspoon espresso powder
  • 1 teaspoon vanilla

The topping

  • 8 ounces mascarpone cheese room temperature
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar
  • ½ tablespoon cocoa powder

Instructions
 

Make the crust

  • Preheat the oven to 325°. Spray an 8 or 9 inch springform pan with cooking spray and set aside.
  • Add the graham crackers to the food processor and grind until the crackers are mostly fine crumbs. You should have about 2 cups of crushed graham crackers.
  • Mix the graham cracker crumbs, melted butter, 2 tablespoons of white sugar and 1 teaspoon of espresso powder together in a small bowl until well combined and all the cracker crumbs are coated with butter.
  • Add the graham cracker mixture to the springform pan. Even out the crust and pack it down with a small pastry roller or the bottom of a measuring cup with medium pressure. It should be packed firmly but not too hard.
  • Bake for 6 minutes and set aside to cool.

Make the filling

  • Brew the espresso (or coffee). Put 2 tablespoons of the brewed coffee in a small bowl and add 1 teaspoon of espresso powder. Stir and allow to cool.
  • Place the room temperature cream cheese into the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
  • Add the white sugar to the cream cheese in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
  • Next, add the brewed espresso with the espresso powder and the vanilla to the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
  • Add the eggs to the mixing bowl one at a time. Mix on low speed 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

  • Add the filling to the springform pan. Place the springform pan in a larger cake pan. Fill a roasting pan with one inch of water. Carefully add the cake pan with springform pan into roasting pan. [Or, alternatively, if you're not using the moat method, add the springform pan wrapped very well in aluminum foil into roasting pan water bath.]
  • 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 the cooling process. Leave it alone for two hours. After two hours, remove the springform pan from the oven and let it cool on a cooling rack until it's room temperature.
  • When the cheesecake is at room temperature, run a knife around the edges to loosen the cheesecake from the sides. Then, cover and refrigerate for a minimum of 6 hours but preferably overnight or longer.
  • After 6 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan if so desired.

Make the mascarpone whipped cream and decorate

  • Add the room temperature mascarpone, one cup of heavy whipping cream and ½ cup powdered sugar to the mixing bowl. Use the whisk attachment if you have one. Mix on medium high to high until stiff peaks form.
  • Spread the whipped mascarpone cheese on top of the chilled cheesecake. You can also pipe it on in fun designs.
  • Use a shaker or sifter to add a layer of cocoa powder. It can be a light dusting or you can completely cover the cheesecake with a light layer of cocoa powder.

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Side view of a slice of tiramisu cheesecake with a bite taken out in front of another slice of cheesecake next to a dessert stand with the rest of the tiramisu cheesecake on top

Shrimp Burrito Bowls

by Leave a Comment

Shrimp Burrito Bowls pack all the bold, vibrant flavors of a burrito without the tortilla. Loaded with seasoned shrimp, rice, beans, veggies, and toppings, they're naturally gluten free and endlessly customizable. Quick, easy and satisfying, deconstructed shrimp burritos make the perfect weeknight dinner or meal prep option.

45 degree angle view of white plate with a shrimp burrito bowl made with seasoned shrimp, cilantro rice, black beans, diced avocado, cherry tomatoes, and corn garnished with cilantro and chipotle almond drizzle. Additional chipotle almond dressing, limes, a bowl of tortilla chips, a napkin and a fork surround the plate.

I love chopping vegetables. There's something so soothing about it. Give me a glass of wine and a good podcast, and I would happily chop vegetables for hours. But, the reality of life is that there is rarely enough time to spend hours chopping vegetables and listening to podcasts every day. So that's where burrito bowls and buddha bowls come in. With this recipe you still get some chopped vegetables, but shrimp burrito bowls are quick and easy. It's a deconstructed shrimp burrito in a bowl. And there is something really soothing about deconstructing things too.

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Ingredients

Ingredients needed to make shrimp burrito bowls: shrimp, taco seasoning, garlic powder, onion powder, black beans, rice cilantro, lime, tomatoes and corn.
  • Shrimp
  • Avocado
  • Cherry tomatoes
  • Sweet corn
  • Black beans
  • Long grain rice of choice (ex. Jasmine)
  • Cilantro
  • Lime
  • Homemade taco seasoning (or store bought) plus garlic powder and onion powder
  • Optional chipotle almond dip (or store bought like Bitchin' Sauce or Trader Joe's)

See recipe card for quantities.

Mexican shrimp burrito bowl with shrimp, avocado, corn, white rice, tomatoes and black beans garnished with cilantro and chipotle dressing drizzle.

Substitutions

  • Gluten free - this recipe is naturally gluten free, so no adjustments are necessary.
  • Vegan - omit the shrimp or substitute pan-fried (or air fryer) tofu or sweet potatoes for the shrimp.
  • Different veggies - any cold or hot veggies can be added. Roasted sweet red, yellow or orange peppers work great. Got extra zucchini from the garden? If you slice it really thinly, you don't even need to cook it first. Just quarter it, slice it thinly and add it in. Broccolini, cauliflower, the options are endless.
  • Rice - you can use any rice for these shrimp burrito bowls. Jasmine rice is my favorite, all-around white rice. You can use another long grain white rice, brown rice or wild rice though.
  • Dressing - if you want to make a vinaigrette dressing, you can use the chipotle lime vinaigrette from my Southwestern Cobb Salad recipe.

Variations

  • Spicy - to make this bowl spicy, top with a spicy blender salsa or add thinly sliced jalapeños as a garnish.
  • Different proteins - you can certainly change up the protein. Leftover chicken, carne asada, carnitas, pan fried tofu. So many options!
  • Quick, quick version - for an even quicker version, you can use rotisserie chicken and microwave packets of cilantro rice.
Close up 45 degree angle view of shrimp burrito bowl with shrimp, avocado, corn, white rice, tomatoes and black beans garnished with cilantro and chipotle dressing drizzle.

Storage

Store any leftover shrimp burrito bowls in an airtight container in the refrigerator for up to 3 days.

Next Level Tips

  • If you want an even lighter dinner or meal prep with fewer carbs, you can use cauliflower rice or even turn this recipe into a Mexican shrimp salad by substituting your favorite mixed greens for the rice.
  • Cheese and shrimp can make a strange combination, but if you want to take these shrimp burrito bowls to the next level, try Cojita cheese. It's salty and crumbly and pairs great with shrimp.
  • Rice cookers make the best rice, but there's not always room in the kitchen for single use appliances. If you don't have a rice cooker, the next best way to cook rice is in an Instant Pot. If you don't have an Instant Pot, follow the directions on the package of rice or use microwaveable packets.
  • Serve with some Pico de Gallo or quick blender salsa for an extra layer of flavor.
  • Shrimp burrito bowls are great for meal prep too!

FAQ

What type of shrimp to use?

I love the peeled and de-veined frozen shrimp at Costco. They taste great ,and usually they're well priced. But don't forget to check the grocery store butcher section. Sometimes shrimp goes on sale. This is also an option if you are making this bowl for one and only want a small amount of shrimp. You can also use precooked shrimp, but precooked shrimp can be rubbery so that's not recommended.

Why are we adding garlic powder and onion powder to the taco seasoning?

We add more garlic powder and onion powder to the taco seasoning to make it taste more like a burrito than a taco. If you want to use straight taco seasoning, that works too!

45 degree angle view of Mexican shrimp burrito bowl with shrimp, avocado, corn, white rice, tomatoes and black beans garnished with cilantro and chipotle dressing drizzle. Limes can be seen in the background.

Pairing

These are my favorite dishes to serve with shrimp burrito bowls:

Overhead view of white plate with a shrimp burrito bowl made with seasoned shrimp, cilantro rice, black beans, diced avocado, cherry tomatoes, and corn garnished with cilantro and chipotle almond drizzle. Additional chipotle almond dressing, tortilla chips, a napkin and a fork surround the plate.

Shrimp Burrito Bowls

Tracy @ Next Level Baker
Shrimp Burrito Bowls are bursting with bold flavors-seasoned shrimp, rice, beans, veggies, and all your favorite toppings, no tortilla needed. Quick, easy, and naturally gluten free, they're a satisfying dinner or meal prep that you can easily customize.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Main Course
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 1 cup uncooked rice of choice ex. Jasmine
  • ¼ cup cilantro finely, chopped plus more for optional garnish
  • 1 tablespoon fresh lime juice plus rest of lime cut in wedges for garnish
  • 1 pound shrimp thawed, deveined and peeled
  • 1 tablespoon taco seasoning homemade or store bought
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1 can black beans rinsed
  • 2 cups canned or cooked corn
  • 2 cups cherry tomatoes halved or quartered
  • 2 medium avocados diced
  • chipotle almond dip optional homemade or store bought
  • salt to taste

Instructions
 

Cook the cilantro rice

  • If you're using a long grain white rice and a rice cooker or an Instant Pot, add 1 cup of uncooked rice and cover with 1 and ½ cups of water. Turn on the rice cooker or set the Instant Pot to the Rice option. For brown or wild rice, cook according to the package instructions.
  • When the rice is done, turn off the rice cooker or release the pressure on the Instant Pot and turn off. Allow the rice to cool for several minutes and then fluff the rice and stir in ¼ cup of finely chopped cilantro, 1 tablespoon of lime juice and salt to taste. Save any remaining chopped cilantro and lime wedges for garnish.

Cook the shrimp

  • Pat the thawed shrimp dry.
  • Combine the taco seasoning, garlic powder and onion powder and sprinkle over both sides of the shrimp.
  • 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 to the oiled skillet. Cook for 2 minutes on the first side. Flip and cook 1 to 3 minutes on the second side. Cook just until all the shrimp turn opaque and pink. Immediately remove the shrimp from the pan (to prevent further cooking) and set them aside.

Prep the veggies and prepare the bowls

  • Drain and rinse the beans. If using canned corn, drain the corn. Dice the avocado and slice the cherry tomatoes in half or quarters.
  • Add ¼ of each of the shrimp, rice, beans, corn, avocado and tomatoes to each bowl.
  • Drizzle the optional chipotle almond dip over the bowls. Most store bought chipotle almond dip is naturally on the thin side, perfect for drizzling. [If using homemade chipotle almond dip, add ½ cup of chipotle almond dip to a small bowl. Add 1 teaspoon of water and stir well. Continue adding water until the desired consistency is reached.] Top with additional cilantro as garnish. Serve with any leftover lime wedges. Enjoy!

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Keyword Burrito Bowls, Shrimp Burrito Bowls
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Overhead view of white plate with a shrimp burrito bowl made with seasoned shrimp, cilantro rice, black beans, diced avocado, cherry tomatoes, and corn garnished with cilantro and chipotle almond drizzle. Additional chipotle almond dressing, a bowl of salsa, tortilla chips, a napkin and a fork surround the plate.

Pistachio Cheesecake

by Leave a Comment

Pistachio cheesecake is a luscious blend of creamy, tangy cheesecake with the subtle, nutty sweetness of real pistachios. With its buttery graham cracker and pistachio crust and a velvety pistachio-infused filling, each bite feels indulgent and luxurious. Topped with whipped cream and a sprinkle of crushed pistachios, it's an elegant dessert that's simply delicious.

Side view of a pistachio cheesecake, with a slice missing, sitting on a desert pedestal

My husband loves pistachios. And I mean loves pistachios. We lived in Europe for four years, and I swear the only gelato he ever ate was pistachio. That kind of love. We also love cheesecake, so I've been making him pistachio cheesecake for many years. When I first started making it, there were no online recipes. And so I've made it many different ways. I've even put spinach in sometimes for a little more green coloring which wasn't pretty, but that was also during a phase where I didn't use any artificial food coloring. And you know what? You can't taste the spinach at all. Now, there are a lot more pistachio cheesecakes recipes online, but many of them have extra steps liking making pistachio butter. Not fun. And, sometimes, the simplest ways are the best. So this version is a simple, delicious pistachio cheesecake. And no spinach.

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Ingredients for the crust

Ingredients need to make a pistachio cheesecake crust: regular graham crackers, pistachios, white sugar and salted butter

See recipe card for quantities.

Ingredients for the cheesecake filling

Ingredients needed for pistachio cheesecake filling: cream cheese, eggs, white sugar, pistachio nut crumbs and almond extract
  • Cream cheese
  • White sugar
  • Eggs
  • Pistachio nut crumbs
  • Almond extract

See recipe card for quantities.

Ingredients for the cheesecake topping

Ingredients needed for pistachio cheesecake topping: heavy whipping cream, powdered sugar and pistachio nut crumbs
  • Heavy whipping cream
  • Powdered sugar
  • Pistachio nut crumbs

See recipe card for quantities

Instructions for packing the pistachio crust

Unbaked graham cracker and pistachio crust

After mixing, place the pistachio crust ingredients in the springform pan. Then, even out the crumbs and pack down with a mini pastry roller or the bottom of a measuring cup. With medium pressure, continue packing down until the crust is set and looks like this. I also recommend par-baking the crust. Packing the crust down and par-baking creates a crisp crust that has a great texture and is easily moved off the springform pan.

Substitutions

  • Gluten free - you can substitute 1 and ½ cups of gluten free graham cracker for the regular graham crackers. However, different crackers have different fat content, so make sure to do the 'squeeze test'. Once you've finished mixing the crust, pick up a handful and squeeze it tight. If it mostly stays together in your hand, it's perfect. If it crumbles and won't stay together, add another tablespoon of melted butter and test again. If it is super wet and is loose, add more crushed crackers.
  • Almond extract - you can substitute pistachio extract for the almond extract. But I would not recommend using vanilla in this case because almond and pistachio extracts are more in line with the sweet, nutty flavor that we are going for.
Overhead photo of a partial view of a pistachio cheesecake, with a slice missing, on top of a dessert pedestal

Variations

  • Decorations on top - the decorations on top of the cheesecake don't need to be perfect. To pipe the whipped cream, I used a Wilton 1M tip. If you're just starting out with piping, the Wilton 1M is one of the most universal piping tips. You can do a lot of different designs with the 1M tip. I was looking to try something new and found this great YouTube video from Cakes by MK explaining different piping methods: Beginner's Piping Tutorial - 6 Designs, 1 Piping tip. She does a really good job of explaining how to pipe frosting on a cake. The same principles apply with whipped cream and cheesecake.

Equipment

A stand or hand mixer is needed for this recipe. Also, a food processor or blender is helpful so that you don't have chop nuts with a knife.

Storage

Store any leftover pistachio cheesecake in an airtight container in the refrigerator for up to 5 to 7 days.

Side view of a single slice of pistachio cheesecake on a plate with a bite resting on a fork on the plate

Next Level Tips

  • Always use room temperature cream cheese and room temperature eggs for cheesecakes. 
  • The very best way to avoid cheesecake cracks is to bake at a lower temperature and use the moat method. In short, 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 protects the springform pan from direct heat. I also describe this in more detail, with photos, in my post about pumpkin spice cheesecake.
  • 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 need time to set in the refrigerator after baking. Try to refrigerate for at least 6-8 hours; however, overnight is best.
Overhead view of one slice of pistachio cheesecake on a plate with a bite resting on a fork on the plate.

FAQ

What type of pistachios should I use?

Most pistachios come as raw and unshelled or roasted and shelled. You can use either. But, I find that Costco's shelled and roasted pistachios are the best bang for your buck, they taste great, and it's much easier not to have to shell them. However, if you use raw and unshelled, I would add ¼ teaspoon of salt to the cheesecake filling.

Why par-bake the crust?

I always recommend par-baking the crust. By par-baking the crust, it helps set the crust so that the crust is nice and crisp and not soggy. A crisp crust has a better texture and is a better contrast to the creamy cheesecake filling. Also, a crisp crust also allows you to easily move the cheesecake off of the springform pan and onto a cake board, a cake taker or a serving plate. A crumbly crust is a mess to move and no one wants that!

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. This creates a moat (of air) that separates the springform pan from the cake pan and the water bath. So no more water seeping into your cheesecake pan! I highly recommend using this method as it works great.

How do I remove the bottom of a springform pan?

The reason we pack the graham cracker 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 (especially if the whole crust is not supported). Rather, use the cake lifter to slide the cheesecake off of the springform bottom onto the serving plate. You can buy a cheap cake lifter on Amazon or like 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 slide the cheesecake.

Side view of the side and back of one slice of pistachio cheesecake in front of a cake stand with the rest of the cheesecake on a dessert stand in the background.

Looking for other recipes like this? Try these:

Overhead view of a pistachio cheesecake topped with whipped heavy cream and pistachio crumbs

Pistachio Cheesecake

Tracy @ Next Level Baker
Pistachio cheesecake blends creamy cheesecake with the subtle sweetness of real pistachios. Set on a buttery, pistachio graham cracker crust and topped with whipped cream and crushed pistachios, it's a rich, elegant dessert that's simply irresistible.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 6 minutes
Cooling and chilling time 8 hours
Total Time 9 hours 31 minutes
Course Dessert
Cuisine American
Servings 14

Equipment

  • 1 Stand or hand mixer
  • 1 blender or food processor

Ingredients
  

The crust

  • 1 sleeve graham crackers (9 full crackers per sleeve)
  • ½ cup pistachios ground
  • 6 tablespoons salted butter melted
  • 2 tablespoons white sugar

The filling

  • 4 blocks cream cheese (8 ounces per block) room temperature
  • 4 large eggs room temperature
  • 1 cup white sugar
  • ¼ cup pistachios ground
  • 1 teaspoon almond extract

The toppings*

  • 2 cups heavy whipping cream*
  • ½ cup powdered sugar*
  • ½ cup pistachios ground

Instructions
 

Creating the pistachio nut crumbs

  • Since we will be using the pistachio nut crumbs in the crust, in the filling and on top of the cheesecake, it is best to grind the pistachios into the nut crumbs all at once. Place 1 and ¼ cups of pistachios in a blender or food processor and grind into small nut crumbs. Set aside ½ cup for the crust, ¼ cup for the filling and ½ cup to be used for decorating the cheesecake.

Make the crust

  • Preheat the oven to 325°. Spray an 8 or 9 inch springform pan with cooking spray and set aside.
  • Add the graham crackers to the food processor and grind until the crackers are mostly fine crumbs.
  • Mix the graham cracker crumbs, ½ cup of pistachio nut crumbs, melted butter and 2 tablespoons of white sugar together in a small bowl until well combined and all the cracker crumbs are coated with butter.
  • Add the graham cracker mixture to the springform pan. Even out the crust and pack it down with a small pastry roller or the bottom of a measuring cup with medium pressure. It should be packed firmly but not too hard.
  • Bake for 6 minutes and set aside to cool.

Make the filling

  • Place the room temperature cream cheese into the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
  • Add the white sugar to the cream cheese in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
  • Next, add the pistachio crumbs and almond extract to the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl.
  • Add the eggs to the mixing bowl one at a time. Mix on low speed 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

  • Add the filling to the springform pan. Place the springform pan in a larger cake pan. Fill a roasting pan with one inch of water. Carefully add the cake pan with springform pan into roasting pan. [Or, alternatively, if you're not using the moat method, add the springform pan wrapped very well in aluminum foil into roasting pan water bath.]
  • 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 the cooling process. Leave it alone for two hours. After two hours, remove the springform pan from the oven and let it cool on a cooling rack until it's room temperature.
  • When the cheesecake is at room temperature, run a knife around the edges to loosen the cheesecake from the sides. Then, cover and refrigerate for a minimum of 6 hours but preferably overnight or longer.
  • After 6 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan (see FAQ if needed) if so desired and top with your favorite topping or a whipped cream topping.

Make the whipped cream topping (optional)

  • Put the metal mixing bowl in the refrigerator or freezer until cold while you're gathering ingredients.
  • Add the heavy whipping cream and powdered sugar to the mixing bowl and mix on medium-high to high speeds until stiff peaks form. The time this takes depends on how cold the bowl and cream are as well as the speed of the mixing. Plan on 5-8 minutes but watch it carefully once it starts to fluff. You can stop the mixer at any time and check for stiff peaks. If the consistency is not at stiff peaks then continue mixing and checking.
  • Pipe or spoon the whipped cream topping on to the top of the cheesecake.
  • Sprinkle the remaining pistachio crumbs over the whipped topping and exposed cheesecake. If there are any remaining pistachio crumbs, you can press them into the sides of the cheesecake just like you would do if you were finishing a cheeseball.
  • Serve immediately or refrigerate. Enjoy!

Notes

*This batch of whipped cream topping makes enough for you to cover the whole cheesecake. If you are familiar with piping and just want to do the edging, you can use 1 cup of heavy whipping cream and ¼ cup of powdered sugar. If you are unsure about piping and only want to do the edging, use 1 and ½ cups of heavy whipping cream and ¼ cup plus 2 tablespoons of powdered sugar. 

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Single slice of pistachio cheesecake on a plate with a fork in front of a cake stand with the rest of the pistachio cheesecake

Southwestern Cobb Salad

by Leave a Comment

Southwestern Cobb Salad is a bold twist on a classic favorite and is packed with vibrant flavors and hearty ingredients. Grilled chicken tops a bed of mixed greens, creamy avocado, sweet corn, black beans and juicy cherry tomatoes. A zesty chipotle lime vinaigrette brings it all together with a spicy, tangy kick. It's a satisfyingly delicious entrée disguised as a salad.

Front view of a plate of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette next to a napkin and fork with cilantro, cut limes and additional cilantro lime vinaigrette in the background.

Cobb salad was never at the top of my list. I think it was the processed chicken cubes and heavy ranch dressing that threw me off. But once I started making it myself with fresh grilled chicken and skipping the ranch, everything changed. And the best part? You don't have to give up the traditional Cobb you love. This Southwestern Cobb salad is just a fun, flavorful alternative to a classic favorite!

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Ingredients for the Southwestern Cobb salad

Ingredients needed for making a southwestern Cobb salad: mixed greens, grilled chicken, black beans, avocado, tomatoes, sweet corn, red onions, shredded cheese and cilantro for garnish.
  • Mixed greens of choice
  • Cooked chicken
  • Avocado
  • Cherry tomatoes
  • Black beans
  • Sweet corn
  • Shredded Mexican cheese
  • Red onions
  • Cilantro

See recipe card for quantities.

Ingredients for the Chipotle Lime Vinegarette

Ingredients for chipotle lime vinaigrette: lime juice, avocado oil, canned chipotles in adobo sauce, rice vinegar, garlic, agave, salt and cumin.
  • Lime juice
  • Neutral oil (like avocado or grapeseed oil)
  • Canned chipotles
  • Rice vinegar
  • Garlic
  • Agave (or honey)
  • Salt
  • Cumin

Substitutions

  • Gluten free - this salad is naturally gluten free, so no adjustments are necessary.
  • Vegan - for a vegan salad, omit the grilled chicken and cheese. That still leaves you with a great veggie Cobb salad. You can also use vegan substitutes for those ingredients as well.
Very close-up overhead view of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette.

Variations

  • Different meat - you could also use sliced flank steak, pork tenderloin, fish or shrimp to top the salad.
  • Different cooking method for the meat - you can use your favorite method to cook the chicken instead of grilling it. You could also substitute precooked grilled chicken, canned chicken or rotisserie chicken if you're short on time. No judgement here!
  • Spicier vinaigrette - to make the chipotle lime vinaigrette spicier, add another canned chipotle and ¼ teaspoon of chipotle chili powder.

Equipment

If you're grilling the chicken, you'll need an outdoor grill or an indoor electric grill. A blender or food processor is also helpful for the chipotle lime vinaigrette.

Storage

Store any extra leftover cooked chicken in an airtight container in the refrigerator for 3-4 days. Any lettuce that has dressing on it doesn't last long, so store any leftover, dressed Southwestern Cobb Salad in the refrigerator just overnight. Store any extra Chipotle Lime Vinaigrette in an airtight container in the refrigerator for 5 to 7 days.

Front view of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette with cilantro, cut limes and additional cilantro lime vinaigrette in the background.

Next Level Tips

  • I like to use cherry tomatoes for the convenience sake. But if you have regular tomatoes growing in the garden, use those. There's nothing like a fresh tomato!
  • If you want the salad to be even closer to a traditional Cobb salad, you can add bacon bits and hard boiled eggs. For two salads, plan on 2-4 pieces of chopped, thick-cut bacon and 2-4 hard boiled eggs. You could also make extra hard boiled eggs and bacon, then you'll have breakfast for the next morning.
  • To save time, you can use bottled chipotle ranch dressing. Or if you have chipotle almond dip in your refrigerator, you can turn it into a salad dressing by thinning it with water. Chipotle almond dip is something that's always in my refrigerator. At a minimum, I use it as a taco sauce for lunch tacos multiple times a week.
  • For this salad, I buy one package of thinly closed chicken breasts. But I only use two of the breasts, one per salad. What to do with the rest? You could sprinkle some homemade taco seasoning on the other breasts and grill those at the same time so that you have the chicken already made for tacos or another meal. Or you could buy one chicken breast from the butcher and ask them to slice it horizontally into two thinly sliced breasts.
  • I like to store my homemade salad dressings in little jars. It's easy to pour and also easy to shake if the dressing starts to separate.
  • Southwestern Cobb Salad is also amazing for meal prep. Just assemble the salads on prep day but hold the dressing until the day you're eating it.
Front view of a plate of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette with cut limes and additional cilantro lime vinaigrette in the background.

FAQ

What type of cheese should I use?

Cheese that you shred yourself always tastes best. If you shred your own cheese, try a cheddar. If you're buying pre-shredded cheese, I like to use a Mexican blend with the largest shreds. Cojita and Queso Fresco, although different textures, would also work well with this salad.

What are thinly sliced chicken breasts?

A thinly sliced chicken breast is when one regular chicken breast is sliced in half horizontally to make two thinly sliced chicken breasts. They are typically sold in packages right next to the regular chicken breasts. You can also buy a chicken breast from the butcher and ask them to slice it in half horizontally for you.

What should I do if I have extra ingredients?

If you have extra canned corn or canned beans, you can pile them on your salad or save them for a different salad. They would work great in a build-your-own-salad. You can also refrigerate any extra canned chipotles for another salad dressing or for Chipotle Almond Dip.

Pairing

These are my favorite dishes to serve with Southwestern Cobb Salad:

Overhead view of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette.

Southwestern Cobb Salad

Tracy @ Next Level Baker
Southwestern Cobb Salad is a bold, flavorful twist on a classic Cobb. Grilled chicken, avocado, corn, black beans, cherry tomatoes and cheese sit atop fresh mixed greens. And it's all tied to together with a zesty chipotle lime vinaigrette to make a hearty, satisfying entrée salad.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Total Time 28 minutes
Course Main Course, Salad
Cuisine American, Mexican
Servings 2

Equipment

  • 1 Small food processor or blender
  • 1 Outdoor or indoor grill

Ingredients
  

Entree salad ingredients for two:

  • 4 cups mixed salad greens
  • 2 thinly sliced chicken breasts grilled
  • 1 large avocado diced
  • 1 cup cherry tomatoes cut in half
  • 1 cup canned black beans rinsed
  • 1 cup canned (or cooked) corn kernels
  • 1 cup mixed Mexican cheese shredded
  • ¼ cup red onion thinly sliced
  • cilantro for garnish
  • salt and pepper for chicken

Chipotle Lime Vinaigrette

  • ½ cup fresh lime juice
  • ½ cup neutral oil (like avocado or grapeseed oil)
  • 2 tablespoons rice vinegar (or apple cider vinegar)
  • 2 medium chipotle peppers (canned)
  • 1 tablespoon liquid from the canned chipotle peppers
  • 1 garlic clove
  • 1 teaspoon agave (or honey)
  • ¼ teaspoon cumin
  • 1 teaspoon salt

Instructions
 

Make the Chipotle Lime Vinaigrette

  • Add all vinaigrette ingredients, except the neutral oil, to a small food processor or blender. Blend on medium until smooth and creamy.
  • Slowly drizzle in the neutral oil (or add it in stages), blending until it's fully emulsified and incorporated into the dressing.

Make the grilled chicken

  • Turn the grill on high and let the grill heat up for 10 minutes.
  • Sprinkle salt and pepper on both sides of each thinly sliced chicken breast.
  • Turn the burners down between medium and medium high and then add the thinly sliced chicken breasts.
  • Grill the thinly sliced chicken breasts for 3-4 minutes per side until the internal temperature reaches 165℉. Thicker breasts will take longer.
  • Allow the grilled chicken to rest and cool for 5-10 minutes before slicing.

Put the salad together

  • Prep the vegetables and rinse the black beans.
  • Add two cups of mixed greens of your choice to a salad plate or bowl.
  • Add half of the cut tomatoes, diced avocados, black beans, corn and cheese sections over the mixed greens on each salad. Or you can just sprinkle them over the mixed greens.
  • Top each salad with sliced onions and one sliced chicken breast. Garnish with cilantro. Drizzle vinaigrette across each salad. Enjoy!

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Front view of Southwestern Cobb Salad made with mixed greens, grilled chicken, black beans, avocado, cherry tomatoes, sweet corn, shredded cheese, sliced red onions, topped with cilantro lime vinaigrette with cilantro and additional cilantro lime vinaigrette in the background.

No Bake Nutella Cheesecake with a Gluten Free Hazelnut Oreo Crust

by Leave a Comment

No Bake Nutella Cheesecake is the perfect blending of a luscious Nutella and cream cheese filling with a crisp, gluten free Oreo hazelnut crust. This rich, chocolatey dessert comes together with minimal effort. It's the perfect cheesecake for anyone who loves the classic pairing of chocolate and hazelnuts and also wants a gluten free crust.

Side view of a No Bake Nutella Cheesecake topped with Nutella drizzle, hazelnut crumbs, Nutella whipped cream and Kinder Bueno bar pieces

Nutella is a brand name for a classic hazelnut spread enhanced with cocoa. Yes, it has a lot of sugar. Let's just acknowledge that, have a moment of silence and move on. Nutella is something we can occasionally truly enjoy, but we don't have to eat it everyday. Unless, you're in Europe. Then you might just find Nutella at the continental breakfast, and you try telling a 9 year old they can't eat Nutella for breakfast. I failed that morning. In fact, here's proof of just how much I failed. My daughter also found the largest piece of bread ever made in which to put her Nutella on.

Child eating a piece of Nutella covered bread

But I digress. So, have you tried roasted hazelnuts straight out their package? Roasted hazelnuts naturally have a fantastic hint of chocolate flavor, so it's really only natural that we pair hazelnuts and chocolate together. And Nutella did a great job of capturing that hazelnut flavor, enhancing it with chocolate and turning it into a spreadable form. Nutella lends itself perfectly to a no bake cheesecake.

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Ingredients for the Gluten Free Oreo Crust

Photo of ingredients needed for an Oreo gluten free crust: gluten free Oreos, roasted hazelnuts, salted butter

See recipe card for quantities.

Ingredients for the Nutella Cheesecake Filling

Photo of ingredients needed for the Nutella cheesecake filling: Nutella, cream cheese, heavy whipping cream and powdered sugar
  • Nutella
  • Cream cheese
  • Powdered sugar
  • Heavy whipping cream

See recipe card for quantities.

Ingredients for Decorating the Nutella Cheesecake

Photo of ingredients for decorating the Nutella cheesecake: Nutella, heavy whipping cream, powdered sugar, hazelnuts, cocoa powder and Kinder Buenos
  • Nutella
  • Heavy whipping cream
  • Powdered sugar
  • Roasted hazelnuts
  • Cocoa powder
  • Kinder Bueno bar (not gluten free)

See recipe card for quantities.

Instructions for decorating the cheesecake

Decorating cheesecakes is easier than you think it is! Just break it down into smaller steps.

Decorating a Nutella Cheesecake step 1: remove the cheesecake from the bottom of the springform pan and place on a wakeboard or serving plate.
  1. Prep the cheesecake. Remove the sides of the springform pan. Optionally, remove the cheesecake from the bottom of the springform pan and slide it onto a serving plate or cake board.
Decorating a Nutella Cheesecake step 2: make a Nutella drizzle and pipe it on top of the cheesecake.
  1. Add the Nutella drizzle. Heat ½ cup of Nutella in the microwave for 30 seconds. Add it to a decorator bottle or piping bag and pipe it on to the top of the cheesecake in the design of your choice.
Decorating a Nutella Cheesecake step 3: grind hazelnuts and add a chocolate nut crumb on top of the piped Nutella drizzle.
  1. Add the hazelnut crumbs. Put ¼ cup roasted hazelnuts and ¼ teaspoon of cocoa powder in a food processor and blend until the hazelnuts are coated in the cocoa powder and are the size of nut crumbs. Sprinkle the nut crumbs on top of the Nutella drizzle.
  1. Add the whipped cream and candy pieces. Whip together one cup of heaving whipping cream, ½ cup powdered sugar and 1 tablespoon of Nutella until stiff peaks have formed. It takes 3-5 minutes at high speed. Pipe or spoon the whipped cream on the cheesecake and top with optional Kinder Bueno bar (not gluten free) pieces.

Substitutions

  • Gluten Free Oreos - you can substitute other sandwich cookies of your choice. Other sandwich cookies may have a different fat content though, so you'll want to make sure your crust is not too dry. Start by making the crust as described below with the different sandwich cookies. Once you've finished mixing the crust, pick up a handful and squeeze tight. If it mostly stays together in your hand, it's perfect. If it crumbles and won't stay together, add another tablespoon of melted butter and test again. However, we don't need a lot of butter to hold together a no bake crust.

Equipment

A hand or stand mixer is needed to make the cheesecake filling. A small food processor is helpful to grind the hazelnuts, but those can be chopped with a knife as well.

Storage

Store the no bake Nutella cheesecake in an airtight container in the refrigerator for up to 5 days.

Photo of slice of no Bake Nutella cheesecake on a white plate with a fork in front of the rest of the Nutella Cheesecake with scattered hazelnuts

Next Level Tips

  • I like to top my desserts so that the decoration gives a clue to the flavor of the dessert. Nutella cheesecake is brown similar to chocolate cheesecake. So to give the expectation of hazelnut flavor, I like to add Kinder Bueno bar pieces to the top. Kinder Bueno bars contain hazelnuts and are light and delicious. You can also use Ferrero Rocher hazelnut chocolates. I just prefer Kinder Buenos as they have a lighter texture. Kinder chocolates are everywhere these days too. A lot of grocery stores even carry Kinder Buenos with all the other candies by the cash registers. Kinder Buenos and Ferrero Rocher hazelnut chocolates are not gluten free.
  • Decorating a cheesecake is easy when you think about it one step at a time. See the instructions for the Nutella cheesecake decorations above. You also don't have to complete all steps. You can stop at any step or skip some steps.
  • For decorating the cheesecake in the photos, I used an Ateco 4 tip for the drizzle and a Wilton 1M tip for the Nutella whipped cream.
  • We only add 1 tablespoon of Nutella for the whipped cream on top because we're mostly using it for coloring and a light flavoring, and we want the texture to be light.
Overhead partial view of No Bake Nutella Cheesecake with a slice taken out

FAQ

Can I use other sandwich cookies?

Yes, you can use other sandwich cookies, even regular Oreos that contain gluten if you want a regular crust. Just count out the same number of cookies. Not all sandwich cookies have the same fat content though, so just check to make sure your crust is not too dry. Once you've finished mixing the crust, pick up a handful and squeeze. If it mostly stays together in your hand, it's perfect. If it crumbles and won't stay together, add another tablespoon of melted butter and test again.

Do I have to make a Nutella ganache for the drizzle?

No, melted Nutella works great as a drizzle all by itself. There's no need to create an extra step of making a ganache. Just microwave the Nutella for about 30 seconds, just until it drips well. Then, put it in a decorator bottle or piping bag and pipe it on. You can also use a spoon to dribble on the drizzle.

What size springform pan should I use?

I prefer 8 inch springform pans for no bake cheesecakes and 9 inch springform pans for baked cheesecakes, but you can use either.

Can I use non roasted hazelnuts?

Yes, but roasting brings out the chocolate flavor in hazelnuts. I highly recommend roasted hazelnuts.

Looking for other no-bake cheesecakes? Try these:

Overhead photo of No Bake Nutella Cheesecake topped with Nutella drizzle, hazelnut crumbs, Nutella whipped cream and Kinder Buenos

No Bake Nutella Cheesecake with a Gluten Free Hazelnut Oreo Crust

Tracy @ Next Level Baker
No Bake Nutella Cheesecake blends a creamy Nutella and cream cheese filling with a crisp, gluten free Oreo hazelnut crust. Rich, chocolatey and easy to make. Perfect for chocolate hazelnut lovers seeking a gluten-free treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill and decorating time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand mixer or hand mixer
  • 1 Food processor optional

Ingredients
  

Crust

  • 14 gluten free Oreos
  • ½ cup chopped roasted hazelnuts
  • 3 tablespoons salted butter melted

Filling

  • 24 ounces cream cheese room temperature
  • 1 cup Nutella
  • 1 cup heavy whipping cream
  • ½ cup powdered sugar

Toppings

  • ¼ cup Nutella for drizzle
  • ¼ cup roasted hazelnuts
  • ¼ teaspoon cocoa powder
  • 1 cup heavy whipping cream
  • ¼ cup powdered sugar
  • 1 tablespoon Nutella for whipped cream

Instructions
 

Make the crust

  • Spray an 8 or 9 inch springform pan with cooking spray.
  • Add 14 gluten free Oreos (insides included) and ½ cup hazelnuts into a food processor and grind into smaller pieces.
  • Microwave 3 tablespoons of salted butter just until melted, 15-30 seconds. Mix the butter into the Oreo mixture until the butter is evenly distributed.
  • Add the crust mixture to the springform pan. Even it out and then press very firmly into the pan with a flat bottom of a measuring cup.

Make the filling

  • Add the room temperature cream cheese to a mixing bowl and mix on low speed until the cream cheese is light and fluffy with no lumps remaining. Approximately 2-3 minutes.
  • Add 1 cup of Nutella to the mixing bowl and mix on low until the Nutella and cream cheese are fully combined.
  • Add the heavy whipping cream and powdered sugar to the mixing bowl and mix on medium high to high until light and fluffy. Approximately 2-3 minutes.
  • Pour the cheesecake filling on top of the crust and even out the top with a spatula.
  • Refrigerate for a minimum of 6 hours but preferably overnight.

Decorate the cheesecake

  • Run a knife around the outside of the springform pan and then remove the ring.
  • If using a cardboard cake board or a serving plate, remove the cheesecake from the bottom of the springform pan with a cake lifter by gently sliding the cheesecake from the springform pan bottom on to the cake board or serving plate while supporting the underside of the cheesecake.
  • Microwave ¼ cup of Nutella for 20-30 seconds, just until it will drip. Add it to a decorator bottle or piping bag (or use a spoon) and drizzle across the cheesecake. [If you would like a lot of drizzle, use ½ cup of Nutella instead.]
  • In a food processor, grind ¼ cup of hazelnuts and a ¼ teaspoon of cocoa powder until the hazelnuts are coated in chocolate and the nuts are the size of a crumb. [You can also chop them with a knife.] Sprinkle across the cheesecake over the drizzle.
  • Add the heavy whipping cream, powdered sugar and Nutella to a mixing bowl. Preferably 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. [If you want a lot of Nutella whipped cream, you can double the ingredients.] Pipe or spoon on the Nutella whipped cream and top with the Kinder Bueno candy bar pieces if desired (Kinder Bueno bars are not gluten free.)
  • Serve immediately or refrigerate!

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Paloma Mocktail

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A Paloma Mocktail is a refreshing twist on the classic Mexican Paloma cocktail. It's still the light and refreshing drink we all love but without the alcohol. With bright grapefruit, zesty lime, and sparkling fizz, it's perfect for any time you want something light, refreshing and citrusy.

Side view of Paloma mocktail with a Tajin rim garnished with lime and a grapefruit slice with lime slices and a grapefruit in the background

One of the best parts of summer used to be enjoying a refreshing cocktail on the patio outside in the early evening. Before it gets too hot. Before the bugs come out. A time to relax just before dinner or just after dinner. I don't want to miss those moments, but I really don't want all the alcohol either. I'm also not really a fan of the word mocktail either, but it fits. And a Paloma mocktail just fits too.

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Ingredients

Ingredients needed to make a Paloma Mocktail: nonalcoholic tequila, grapefruit sparkling water, grapefruit, limes, Tajin and salt.
  • Non-alcoholic tequila
  • Grapefruit sparkling water
  • Lime juice
  • Seltzer water
  • Tajin
  • Salt
  • Agave (optional)

See recipe card for quantities.

Instructions for adding Tajin to the rim

Tajin on a plate with a glass turned upside down on it dipping in the Tajin. Another empty glass with a Tajin on the rim in the background

Step 1: Add the Tajin or salt (or a mix) to a small plate. Step 2: Wet the rim of the drink glass by dunking it in a small bowl of water or under the kitchen faucet. Step 3: Dip the wet rim of the glass into the Tajin or salt and twirl around until the desired amount is on the rim.

Substitutions for Grapefruit Sparkling Water

  • Fresh grapefruit juice plus seltzer - I love making this zero proof Paloma with fresh grapefruit juice and seltzer. Have you eaten fresh grapefruit straight off the tree? It's so sweet and insanely delicious, nothing like the ones in the grocery store. I got some from my neighbor a few months ago, and I swear I ate 4 the first day. They were that good! You can easily substitute 2 ounces of fresh squeezed grapefruit juice and 4 (or more) ounces of seltzer for the grapefruit sparkling water
  • Grapefruit soda - another option is to use a grapefruit soda like Squirt, diet Squirt, Jarrito grapefruit soda or Jarritos Zero Sugar grapefruit soda. Be mindful of the sugar contents for the non-diet sodas though.
  • Mixer - if you want to imitate a sweetened bar or restaurant style Paloma, you can use a premade mixer like Q Mixer in Sparkling Grapefruit. It does have quite a lot of sugar and the color is weird, but it's another option.

Storage

Any unfinished drinks can be covered and stored in the refrigerator overnight.

Side view of Paloma mocktail with a Tajin rim garnished with lime and a grapefruit slice with lime slices and a grapefruit in the background

Next Level Tips

  • I recommend using a salt rim, a Tajin rim or a mixed Tajin and salt rim. A lot of non-alcoholic brands of spirits add citric acid to give it that 'bite' of regular alcohol. And salt helps balance the citric acid. This is important because citrus fruits also have citric acid and citrus flavored sparkling sodas often contain citric acid too. Tajin also gives the Paloma mocktail a little spice which also helps balance the citric acid. When the citric acid is more balanced, a drink tastes a lot better which reduces or eliminates the need to add sugar to balance the acidity. Agave syrup is listed as optional in this recipe. Personally, I don't add agave syrup to my Paloma mocktails, but I also don't like overly sweet drinks either. I'll save my sugar for my desserts, thank you.
  • Just use water to wet the rim of the glass. Tajin and salt both stick just fine with water. You can use a lime wedge to wet the rim of the glass, but that can be sticky, messy and very lime-y. Water is perfect.
  • You can use more or less grapefruit sparking water, but I find 6 ounces works great. Then you can make 2 Paloma mocktails for every can of grapefruit sparkling water.
  • I love lime. A quick squeeze of lime adds a nice flavor. Start with a quick squeeze and work your way up to half a lime.

FAQ

What brand of zero proof tequila should I use?

Use your favorite brand! My favorite, so far, is Ritual brand zero proof tequila alternative. It tastes good, and it smells so much like regular tequila.

Pairing

These are my favorite dishes to serve with this Paloma mocktail:

Side view of Paloma mocktail with a Tajin rim garnished with lime and a grapefruit slice with lime slices and a grapefruit in the background

Paloma Mocktail

Tracy @ Next Level Baker
The Paloma Mocktail is a fresh, zero proof spin on the classic Mexican cocktail. Bursting with citrus flavor, it is light, refreshing and perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Drinks
Cuisine Mexican
Servings 1

Ingredients
  

  • ½ tablespoon Tajin optional
  • ½ tablespoon salt optional
  • 6 ounces grapefruit sparkling water
  • 2 ounces non-alcoholic tequila
  • lime for a quick squeeze of juice* and garnish slice
  • grapefruit for a quick squeeze of juice** and garnish slice
  • 1 teaspoon agave optional

Instructions
 

  • If using a Tajin rim, salt rim or a mixed Tajin and salt rim, add the Tajin and/or salt to a small plate. Wet the rim of the glass with water and then dip the rim of the glass into the Tajin or salt and twirl until the desired amount is on the rim of the glass.
  • If using ice, add the desired amount of ice next.
  • Next, add the non alcoholic tequila followed by the grapefruit sparking water. If using agave syrup, add it next and stir. Follow with a splash of grapefruit and lime juices and garnish with any desired lime or grapefruit slices.

Notes

*If you're not sure how well you like fresh lime juice,  start with a quick squeeze. You can also add more, up to a half of a lime. 
**If you're not sure how well you like fresh grapefruit juice, start with a quick squeeze. You can also add more, up to 2 ounces. 

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Side view of Paloma mocktail with a Tajin rim garnished with lime and a grapefruit slice with another Paloma mocktail and lime slices in the background

Restaurant Style Blender Salsa

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If you're looking for an easy salsa recipe that tastes amazing, it doesn't get easier than Restaurant Style Blender Salsa. Restaurant style means the salsa is usually made with canned tomatoes, has a mild to medium spice level and has a smooth yet slightly chunky texture. And it doesn't get any easier than throwing all your ingredients in a blender and pulsing a few times to end up with a delicious blended salsa.

Overhead view of bowl of restaurant style blender salsa with a spoon sticking on a decorative plate full of corn tortilla chips. Blue corn tortilla chips and cut limes are in the background.

Ask people what they love about Mexican restaurants, and the free chips and salsa would be really high on the list. Many restaurants are now starting to charge for chips and salsa though, but we still order it anyway. Why? Because well-made salsa is so good. Now you can make your own though! Blender salsa is my favorite condiment too. Yes, it's perfect for tortilla chips, but it's also great for wraps, bowls, most Mexican foods and even potatoes and scrambled eggs!

We use canned fire roasted tomatoes in restaurant style blender salsa to make it quick and easy. But, if you are looking for a fresh tomato salsa recipe, try my Pico de Gallo salsa.

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Ingredients

Ingredients needed for restaurant style blender salsa: canned fire roasted diced tomatoes, canned green chilis, onion, jalapeño, lime juice, garlic, cilantro, apple cider vinegar and salt.
  • Canned fire roasted tomatoes
  • Canned mild green chilis
  • Onion
  • Garlic
  • Jalapeños
  • Cilantro
  • Lime juice
  • Apple cider vinegar
  • Salt

See recipe card for quantities.

Instructions

Overhead view of onion and jalapeño cut into large chunks for blender salsa

Step 1: Rough chop the onion and jalapeño.

Blender salsa in a blender at the stage where it has been pulsed but it's still chunky

Step 2: Pulse the blender several times before blending.

Step 3: After pulsing, blend on medium until all the large chunks are gone and the texture is smooth but slightly chunky. Don't over-blend. Cover and chill.

Overhead view of bowl of restaurant style blender salsa made with fire roasted tomatoes on an orange plate with half regular tortilla chips and half blue corn tortilla chips

Step 4: Enjoy!

Salt

We can't make salsa without talking about salt. When we make food at home, we use a lot less salt than restaurants use. But there are a few foods that just need a lot of salt, like tomatoes and potatoes. No one wants to eat french fries without salt, and no one wants to eat salsa without salt either. Fire roasted tomatoes are the best canned tomatoes to use for blended salsa, and it's very difficult to find unsalted fire roasted tomatoes. So we're going to start with regular, fire roasted tomatoes and add even more salt. Why? We can make homemade salsa look like restaurant style salsa without a lot of salt, but we can't make it taste like restaurant style salsa without a lot of salt.

Spice levels

This blender salsa is written to have a restaurant style salsa texture, flavor and spice level. Everyone has differing sensitivities to hot peppers, but here are some basic guidelines on how to adjust the spiciness of this blender salsa recipe:

  • Mild - use only one jalapeño
  • Mild to Medium - make the recipe as written
  • Solid Medium - add one more jalapeño pepper
  • Medium to Hot - add one more jalapeño and one habanero pepper
  • Solid Hot - add one more jalapeño and two habanero peppers.
Overhead view of bowl of restaurant style blender salsa with a spoon sticking out next to regular and blue corn tortilla chips

Substitutions

  • Apple cider vinegar - if you don't have apple cider vinegar, you can substitute a rice vinegar which also works really well. Vinegar is often a secret ingredient to making salsas pop, but if you don't have vinegar or don't want to add it, you can substitute more lime juice. Vinegars and lime juice are both acidic like tomatoes, but they are less acidic than tomatoes and help bring down the overall acidity levels some. You can also add a teaspoon of sugar as sugar balances out the acidity of tomatoes too.

Variations

  • Smoky - you can also add some canned chipotles in adobo sauce or some chipotle pepper powder (start with only ½ teaspoon and taste) to add a smoky, spicier flavor. If you don't have chipotle pepper powder, you can also use smoked paprika with a pinch of cayenne pepper to kick up the heat in a smoky way.
Overhead view of bowl of restaurant style blender salsa on an orange plate with half regular tortilla chips and half blue corn tortilla chips

Equipment

A blender or food processor is needed for this blender salsa recipe.

Storage

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

Next Level Tips

  • If you have time, make this salsa the day before you need it which gives the flavors more time to blend and meld. Yes, you could theoretically make this blender salsa in 5 minutes. But if you're going for the best flavor, then give the salsa some time to develop a deeper flavor.
  • Don't be afraid of adding extra salt. Potato and tomato dishes need a lot more salt than home cooks expect. Have you ever tasted salsa and think it needs more of something but you're not quite sure what it needs? The answer, when it comes to salsa, is usually more salt. Salt enhances the other ingredients, cuts down on bitterness and balances acidity. And remember, we're making restaurant style salsa, and restaurants use a lot more salt than we typically do at home.
  • Don't over-blend the salsa. Over-blending ruins the texture and can also result in a bitter flavor.
  • If you're worried about raw onion flavor, you can soak the rough chopped onion for 10 minutes. Then drain and rinse. That mellows the flavor. You can also use a red onion as most people find red onions less intense than white onions.
  • Be careful handling jalapeños and habaneros. Cut jalapeños only to remove the stem and into a few large chunks for the blender. Only remove the stem on the habanero and add it directly to the blender. Wash your hands with dish soap immediately after handling hot peppers. The capsaicin that causes the heat can stay on your hands for hours. Your hands usually don't burn, but it can burn hours later taking out your contact lenses or going to the bathroom.
  • If you're looking for a salsa with fresh tomatoes, try my Pico de Gallo recipe. Pico de Gallo is the perfect salsa recipe to use fresh tomatoes.
Overhead view of bowl of restaurant style blender salsa with a spoon sticking on a decorative plate full of corn tortilla chips. Blue corn tortilla chips and cut limes are in the background.

FAQ

Can I eat the salsa immediately?

You can, but salsa is best when given time for the flavors to combine and meld. I suggest waiting for at least an hour before eating. But the very best salsas are usually made the day before. If you're taste testing while you are making the salsa, I suggest only doing an initial taste for salt and/or heat. Those also need a little bit of time to develop, but you can get a rough idea if the salsa needs more salt or heat as you make it.

Can I use other types of tomatoes?

Yes, you can also use regular diced, canned tomatoes that are not fire roasted. If they are unsalted, then you may need to add more salt. If you want to use fresh tomatoes, I would recommend more of a Pico de Gallo recipe. However, you could use fresh tomatoes with this recipe. You would need to cut the tomatoes before adding them to the blender so that you could drain off the juices though.

Looking for other recipes like this? Try these:

Overhead view of bowl of restaurant style blender salsa made with fire roasted tomatoes on an orange plate with half regular tortilla chips and half blue corn tortilla chips

Restaurant Style Blender Salsa

Tracy @ Next Level Baker
For a quick and delicious salsa, try this Restaurant Style Blender Salsa. Just toss the ingredients in a blender, pulse a few times, and enjoy a smooth, slightly chunky salsa with a mild to medium spice level.
Print Recipe Pin Recipe
Prep Time 5 minutes
Chill time 1 hour
Total Time 1 hour 5 minutes
Course Appetizer
Cuisine Mexican
Servings 30

Equipment

  • 1 blender or food processor

Ingredients
  

  • 2 cans diced, fire roasted tomatoes (14.5 ounces each)
  • 1 medium onion rough chopped
  • 3 jalapeños rough chopped
  • 4 cloves garlic
  • 1 can mild green chilis (7 ounces)
  • 1 bunch cilantro medium size bunch
  • 3 tablespoons lime juice fresh squeezed
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons salt

Instructions
 

  • Rough chop the onion and jalapeños.
  • Add the canned tomatoes to the blender followed by the onions, jalapeños, garlic and then the rest of the ingredients.
  • Pulse the blender several times to move around the larger chunks and cut down their size. After pulsing several times, blend on medium until the desired consistency is reached. This usually takes about 30 to 60 seconds depending on the blender. Do not over-blend as we want a slightly chunky texture.

Notes

To change the spice level of this blender salsa:
  • Mild - use only one jalapeño 
  • Mild to medium - make recipe as written 
  • Solid medium - add one more jalapeño 
  • Medium to hot - add one more jalapeño and one habanero pepper
  • Solid hot - add one more jalapeño and two habanero peppers

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Overhead view of bowl of restaurant style blender salsa on an orange plate with half regular tortilla chips and half blue corn tortilla chips

Spring Roll Salad

by 1 Comment

Spring Roll Salad is a fresh salad packed with leafy greens, chopped veggies, rice noodles and shrimp, and then it's topped with a tangy peanut dressing. It's a deconstructed spring roll, so it captures all the best flavors of a spring roll without the wrapper. This satisfying spring roll salad is light yet refreshing, the perfect entree for when you don't want a heavy meal.

Angled view of entree size plate of Spring Roll Salad drizzled with peanut dressing, next to a small bowl of limes and another plate of Spring Roll Salad

Who doesn't love a good fresh spring roll? They usually contain shrimp, chopped veggies like cucumbers and carrots, rice noodles and herbs and...are sooooo delicious! I always eat too many, yet I still always want more. So let's get rid of the worst part of the spring roll, the wrapper, and add a lot more of the other ingredients. Think of a spring roll salad as a deconstructed fresh spring roll without the wrapper. And you still get the yummy spring roll sauce as a dressing too.

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Ingredients for spring roll salad

Ingredients needed for Spring Roll Salad: shrimp, rice stick noodles, carrots, cucumbers, cabbage, limes, cilantro and lettuce
  • Mixed leafy greens
  • Carrots
  • Cucumbers
  • Shrimp
  • Rice noodles
  • Cilantro
  • Limes
  • Optional veggies: red cabbage, avocado, bean spouts or green onions

See recipe card for quantities.

Ingredients for peanut dressing

Ingredients needed for peanut dressing: peanut butter, hot water, tamari sauce, rice vinegar, honey, Gochujang and limes
  • Peanut butter
  • Hot water
  • Tamari sauce (or soy sauce)
  • Rice Vinegar
  • Lime juice
  • Honey or agave nectar

See recipe card for quantities.

Angled view of entree size plate of Spring Roll Salad drizzled with peanut dressing, next to a small bowl of limes and another plate of Spring Roll Salad

Substitutions

  • Peanut butter - you can substitute almond butter for the peanut butter.
  • Rice vinegar - if you don't have rive vinegar, you can use white wine vinegar, apple cider vinegar or more lime juice. Rice vinegar is mild and slightly sweet with a lower acidity, so regular white vinegar is not a good substitute.
  • Herbs - if you're not a fan of cilantro (some people think it tastes like soap), you can substitute Thai basil or mint in this deconstructed spring roll salad as they are sometimes found in spring rolls as well.
  • Gochujang - if you don't have Gochujang (spicy Korean chili paste), you can substitute Sriracha.
  • Other veggies - spring rolls almost always contain carrots, cucumbers and leafy greens. They used to contain bean sprouts, but bean sprouts aren't as common anymore. You can change up the veggies to add red cabbage (I'm adding cabbage to everything these days), avocado, green onions or other veggies.

Variations

  • Vegan - substitute pan fried tofu for the shrimp or just omit the shrimp.
  • Gluten Free - make sure to use Tamari instead and not soy sauce and a gluten free brand of Gochuchang. Gochuchang is not always gluten free as some brands sneak in wheat products.
Close up photo of Spring Roll Salad: shrimp, rice stick noodles, carrots, cucumbers, cabbage, cilantro and lettuce topped with peanut dressing

Storage

Store any leftover spring roll salad in an airtight container in the refrigerator until the following day. Leafy greens with dressing do not last long. Any unused peanut dressing can be stored in the refrigerator in an airtight container for 5-7 days.

Next Level Tips

  • Gochujang is an amazing way to give dishes some spice, but different brands have different spice levels. They can range from spicy to super spicy, so always be cautious when trying a new brand. If you don't like spicy foods at all, you can omit the Gochujang.
  • This is a great salad to use as an entree salad. It includes a protein, fresh veggies, leafy greens and noodles in larger portions that makes this chopped spring roll salad quite filling. For an even heartier salad, you can add more shrimp.
  • I also recommend buying raw shrimp and cooking it at home. Most cold, cooked shrimp from the grocery store is flavorless and rubbery. Shrimp cooks very quickly and is often overcooked. Watch your shrimp carefully when cooking!
Overhead view of entree size plate of Spring Roll Salad drizzled with peanut dressing, next to a fork and napkin, limes and another plate of Spring Roll Salad

FAQ

What is Gochujang?

Gochujang is a Korean red chili paste that has a unique, spicy yet slightly sweet flavor. It's usually made from red chilis, fermented soybean, glutinous rice, salt and other flavorings. However, check the label if you're gluten free as some brands use wheat products as well. Different brands have different spice levels. They can range from spicy to very spicy. Always be cautious when using a new brand.

Where can I buy Gochujang?

Gochujang is becoming more common. Now, you can buy it on Amazon, Whole Foods or even many local grocery stores. I was surprised to see it at my local grocery store in the section with other Asian foods. Walmart online even currently carries it.

Can I use another type of noodle?

Yes, spring rolls are typically made with rice stick noodles (also called rice vermicelli) but you can use another noodle of your choice.

Looking for other recipes for dinner? Try these:

Overhead view of entree size plate of Spring Roll Salad drizzled with peanut dressing, next to a fork and napkin, limes and another plate of Spring Roll Salad

Spring Roll Salad

Tracy @ Next Level Baker
Spring Roll Salad is a fresh, light mix of leafy greens, veggies, rice noodles and shrimp that is topped wiith a tangy peanut dressing. It's all the delicious flavor and crunch of a spring roll, without the wrapper.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad, Side Dish
Cuisine Asian Fusion
Servings 2

Ingredients
  

Peanut Dressing

  • ½ cup creamy peanut butter
  • ¼ cup hot water
  • 2 tablespoons tamari sauce (or soy sauce)
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice fresh squeezed
  • 1 tablespoon honey or agave nectar
  • ½ tablespoon Gochujang sauce* optional

Spring Roll Salad for Two

  • 4 ounces thin rice stick noodles cooked
  • 1 tablespoon olive oil or sesame oil
  • ½ pound shrimp cooked
  • 4 cups mixed leafy greens
  • 2 medium carrots peels or matchsticks
  • 1 large cucumber large half slices
  • ½ cup cilantro
  • 1 lime quartered for garnish
  • 1 cup red cabbage optional
  • Other optional veggies: avocados bean sprouts, green onions

Instructions
 

Making the dressing

  • Add the peanut butter and hot water to a small bowl and whisk until fully combined. Or use a salad shaker and agitate until fully combined.
  • Add the remaining ingredients and whisk until fully combined.
  • Taste. Add more Gochujang for a spicier dressing.

Making the Salad for two

  • Chop the cilantro, limes, carrots, cucumbers and any optional veggies. Set aside.
  • Cook the rice noodles according to the package instructions. Usually, they are cooked by adding the rice noodles to boiling water, turning off the heat and letting them sit for 10 minutes until soft. Drain completely and set aside.
  • Cook the shrimp. Use paper towels to pat the thawed shrimp completely dry. Heat a skillet to medium high heat. Add a tablespoon of olive oil or sesame oil. Add shrimp in a single layer to the heated skillet. Cook 2 minutes on the first side. Flip and cook 1 to 3 minutes on the second side. Cook just until the shrimp turn opaque and pink. Remove the shrimp from the pan immediately and set aside. Squeeze a quarter of a lime over the shrimp.
  • Add two cups of the leafy greens to each salad plate. Top with the rice noodles, shrimp, veggies and herbs in sections over the leafy greens.
  • Drizzle the peanut dressing over the salads.

Notes

*Some Gochujang brands can be very spicy. Start with the listed amount for a mild to medium spice level. Then taste it and add more if you want. Or you can also put some Gochujang on the side for those who want to make their salad spicier. For a non-spicy version, omit it completely. 

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Overhead view of entree size plate of Spring Roll Salad drizzled with peanut dressing, next to a fork and a gray napkin, a bowl of limes, random limes and cilantro, a very small bowl of Gochujang and another plate of Spring Roll Salad

Old Fashioned Sour Cream Cookies

by Leave a Comment

Old fashioned sour cream cookies are soft, drop sugar cookies with a nostalgic flavor that instantly takes you back to Grandma's kitchen. The sour cream makes them extra soft and also adds a little tang. They are topped with a smooth layer of frosting and sprinkles to match your theme which just adds to their cute charm.

Sour cream cookies with pink frosting and multicolored sprinkles on a cooling rack

Old fashioned sour cream cookies are my absolute favorite frosted sugar cookie. When it comes to cookies, I am firmly on Team Chewy, and these are nice and soft. The sour cream adds extra moisture and gives them a soft tender texture. Since they are drop cookies, they are easy to make too. There is no rolling, cutting or shaping involved. Just scoop them with a cookie scoop and drop them right onto the baking sheet. I love making these for special occasions and holidays because they are so easy to customize. They are perfect for Easter, Mother's Day, the Fourth of July, baby showers and Christmas. Really any occasion where you want a pop of color to match your theme. They are truly a very versatile sugar cookie.

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Ingredients for sour cream cookies

Ingredients needed to make old fashioned sour cream cookies: all purpose flour, white sugar, sour cream, vegetable shortening, an egg, baking soda, baking powder, almond or vanilla extract and salt.
  • All-purpose flour
  • White sugar
  • Sour cream
  • Shortening
  • Egg
  • Baking soda
  • Baking powder
  • Vanilla (or almond) extract
  • Salt

See recipe card for quantities.

Ingredients for frosting

Ingredients needed for frosting: milk, salted butter and powdered sugar. Other optional ingredients are food coloring, sprinkles and almond extract.
  • Milk
  • Salted butter
  • Powdered sugar
  • Almond extract
  • Sprinkles (optional)
  • Food coloring (optional)

See recipe card for quantities.

Instructions for baking the cookies

Overhead view of uncooked sour cream sugar cookies on a cookie sheet

Step 1: With a small cookie scoop (or a tablespoon), drop the cookies on a cookie sheet. About 20 cookies on a cookie sheet works great. They don't have to be perfect because they will be frosted. Then bake at 350 degrees for 11-13 minutes.

Overhead view of cooked sour cream sugar cookies on a cookie sheet

Step 2: The cookies are done when you can see that the bottoms have browned and the tops are just barely starting to brown.

Substitutions

  • Extract - you can use vanilla or almond extract or even another kind of extract in the sour cream cookies. My other sugar cookie recipe Colored Cookie Dough Sugar Cookies uses both almond and vanilla extract. Vanilla is absolutely amazing, but sometimes life gets a little too vanilla. Try something new! For the frosting, I recommend almond extract or clear vanilla if you're using food coloring.
Overhead photo of sour cream cookies with pink frosting and multicolored sprinkles on a serving plate

Variations

I like to vary the frosting and sprinkles to match my theme. I rarely ever use food coloring. But, these cookies and my Colored Cookie Dough Sugar Cookies are the exceptions. And, of course, you could still use a natural food coloring. But, if you are going to use artificial food coloring, I recommend using a gel food coloring. I used Wilton's icing color Pink for the pink frosted cookies in this post. The white frosted cookies need no coloring, just make sure to use almond extract or clear vanilla extract in the frosting. Regular vanilla will also work, but it can give the frosting a slight color tint.

Close up photo of sour cream cookies with white frosting and red, white and blue star sprinkles stacked up

For the green frosting color, I used Wilton's icing color in Leaf Green.

Close up photo of sour cream cookies with leaf green frosting and red and green sprinkles stacked up on a plate

Equipment

A stand or hand mixer is helpful for the sour cream cookies, and a small sauce pan is best for the frosting.

Storage

Store the cookies in an airtight container at room temperature for up to 5-7 days. Or up to 10 days in the refrigerator.

Next Level Tips

  • Don't be afraid of the occasional use of vegetable shortening. It's vegan and it helps keep cookies moist and hold their shape. I definitely won't claim it's healthy. But, then again, most cookies aren't healthy anyway. These sour cream drop sugar cookies are great for special occasions when you need a colored treat that will match the theme of your event or holiday.
  • The frosting is a cooked frosting that hardens quickly, so I set up my frosting area by the stove in case I need to reheat the frosting. Cooked frosting might sound a little odd if you've never tried it, but it's so worth the extra effort. Regular buttercream frosting is too soft for cookies. But this cooked frosting hardens enough so that you can easily stack the cookies, yet it is still soft when you bite into it.
  • I set up a cooling rack inside of a baking sheet for frosting the cookies so that I can catch any wayward sprinkles.
  • This recipe can easily be doubled if you are having a large party or are making a lot of holiday cookies.
Overhead photo of sour cream cookies with pink frosting and multicolored sprinkles stacked up on a multi colored plate

FAQ

What makes these cookies old fashioned?

Sour cream cookies were very popular in the U.S. in the mid 20th century (okay, that alone makes them sound really old). And many grandmas from that era have a version of a sour cream cookie. Sour cream was (and is still) a great way to make moist cookies. Also, most of the time when you see shortening in a cookie recipe, it's almost always an old fashioned recipe.

Can I make the dough the day before?

Yes, you can make the dough the day before. This sour cream cookie dough is a very soft dough that doesn't get rock hard in the refrigerator. You can take the chilled dough out of the refrigerator and start working with it right away, even if it's been in the refrigerator overnight.

What type of sour cream should I use?

I recommend using full fat sour cream in baking. However, I have made these cookies with light sour cream, and they are still very good.

Looking for other recipes like this? Try these:

Overhead photo of sour cream cookies with pink frosting and multicolored sprinkles stacked up on a multi colored plate

Old Fashioned Sour Cream Cookies

Tracy @ Next Level Baker
Old fashioned sour cream cookies are soft, chewy drop cookies with a hint of tang and a smooth layer of frosting. They're easy to make and perfect for any occasion, from holidays to casual gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Chill and frosting time 2 hours 30 minutes
Total Time 3 hours 7 minutes
Course Dessert
Cuisine American
Servings 40 small cookies

Equipment

  • 1 Stand or hand mixer

Ingredients
  

Cookie ingredients

  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ cup vegetable shortening
  • ¾ cup white sugar
  • 1 teaspoon almond (or vanilla) extract
  • 1 egg
  • ½ cup sour cream

Frosting Ingredients

  • ¼ cup milk
  • 1 tablespoon salted butter
  • 1 teaspoon almond (or vanilla) extract
  • 3 cups powdered sugar
  • food coloring optional

Instructions
 

Making the cookies

  • Add the all-purpose flour, baking soda, baking powder and salt to a small bowl. Stir well and set aside.
  • Add the shortening to a mixing bowl and mix on medium until no lumps remain.
  • Slowly add the white sugar to the mixing bowl and mix on medium until the shortening and sugar are creamed.
  • Add the extract and the egg to the mixing bowl and mix on medium until the egg is incorporated.
  • Alternate adding the flour mixture and the sour cream to the mixing bowl and mix on medium until fully incorporated.
  • Chill for a minimum of two hours up to overnight. The dough is very soft and sticky. Chilling also makes the dough easier to work with.
  • Preheat oven to 350℉. Line a baking sheet with parchment paper or a baking mat.
  • Use the smallest, one tablespoon cookie scoop and drop the dough on to the lined baking sheet. 20 cookies evenly spaced per baking sheet is perfect. A cookie scoop is great for making uniform sized cookies, but you can also drop one tablespoon of dough from the tablespoon itself as well.
  • Bake for 11-13 minutes. Check at 11 minutes. The bottoms will be golden brown but the tops will be just staring to lightly brown.
  • Allow the cookies to fully cool before frosting.

Making the frosting

  • Melt the milk and salted butter in a small saucepan over medium low heat. Once the butter has melted, add in any extract and food coloring and stir. Stir until the food coloring has completely dissolved and incorporated.
  • Turn the heat to low. Add the powdered sugar about one cup at a time and stir until melted. [The frosting can be made thicker by adding more powdered sugar. Add only ¼ cup more powdered sugar at a time and then stir. The frosting thickens quickly. If you made it too thick and want a thinner frosting, you can add more milk but only add one tablespoon of additional milk at a time.]
  • Once the frosting has melted and is spreadable, turn the heat off. You can remove the pan from the stove, but leave the frosting in the saucepan.
  • Add the frosting to cookies with an icing spatula, regular spatula, knife or spoon. As you go, you'll want to stir the frosting in the saucepan frequently to keep it from hardening. If the frosting in the saucepan hardens too much, place it back on the stove on low until the frosting is spreadable again.
  • The frosting hardens on the cookies very quickly. If using sprinkles, it's best to add the sprinkles to each cookie as each cookie is frosted.
  • Once the frosting has fully hardened, the cookies may be served immediately or stacked and placed in an airtight container.

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Sour cream cookies with pink frosting and multicolored sprinkles stacked up on a serving plate

No Bake Strawberry Crunch Cheesecake

by Leave a Comment

No Bake Strawberry Crunch Cheesecake is the perfect light and refreshing dessert. With a creamy, fluffy strawberry cheesecake filling, a crunchy strawberry crust and topping for texture, and a vibrant garnish of fresh strawberries, it's a delicious and irresistible dessert. It's prefect for berry season and warm summer days when you don't want to turn on the oven.

Photo of a partial no bake strawberry crunch cheesecake that has been cut. Cheesecake topped with strawberry crunch and cut strawberries. Inside of cheesecake visible.

Strawberries are the ultimate flavor of summer. Aside from watermelon, they're my favorite summer fruit. And while watermelon cheesecake might be pushing it, no bake strawberry cheesecake is the perfect summer dessert. It has that signature light and fluffy texture you expect from a no bake cheesecake and then it's paired with the sweet flavor of fresh strawberries. A strawberry crunch creates both the crust and the crumble topping, and sliced strawberries finishes it off beautifully.

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Ingredients

Ingredients needed to make no bake strawberry crunch cheesecake: cream cheese, heavy whipping cream, powdered sugar, freeze dried strawberry powder, strawberries, Golden Oreos and salted butter
  • Strawberries
  • Freeze dried strawberry powder (unsweetened)
  • Cream cheese
  • Heavy whipping cream
  • Powdered sugar
  • Golden Oreos
  • Salted butter

See recipe card for quantities.

Instructional tips

Overhead photo of strawberry crunch crust in a springform pan

Strawberry crunch crust tip: since we're not baking the crust, make sure to press the crust very firmly into the springform pan.

Overhead photo of a bowl of mashed strawberries

Mashed strawberries tip - don't process or mash the strawberries into juice. Leave some texture in the strawberries.

Overhead photo of no bake strawberry cheesecake in a springform pan before it has been decorated

Cheesecake filling tip - add the cheesecake filling on top of the crust and use a spatula to even out the filling. We'll be adding strawberry crunch topping, so it doesn't have to be perfect.

Overhead view of an entire no-bake strawberry cheesecake topped with strawberry crunch and cut strawberries

Finishing the cheesecake tip - wait until after the cheesecake is done chilling to top with the strawberry crunch. Finally, finish it off with some beautifully cut fresh strawberries.

Substitutions

  • Freeze dried strawberry powder - if you don't have freeze dried strawberry powder, you can make your own by grinding up freeze dried strawberries (like from Trader Joe's). You can also substitute strawberry gelatin in a pinch, though I would not recommend this. Strawberry gelatin can have a processed, chemically flavor. The ingredient list for gelatin can be pretty gross too.
  • Golden Oreos - you can substitute other plain or vanilla sandwich cookies for the Golden Oreos if they have a similar fat content.

Variations

  • Other berries - strawberries are the most common berries used to make cheesecakes. However, you can easily substitute raspberries or blackberries or use a combination of berries to create a mixed berry version.
Overhead view of half of a no-bake strawberry cheesecake topped with strawberry crunch and cut strawberries

Equipment

Making this strawberry crunch cheesecake is easier if you have a stand mixer and a food processor, but a hand mixer and a hand masher will work just fine.

Storage

Store in an airtight container in the refrigerator for 3-4 days. After that, the fresh cut strawberries can become mushy and the strawberry crunch on top will start to absorb some of the moisture from the cheesecake and become less crunchy over time.

Next Level Tips

  • Definitely use freeze dried strawberry powder or grind your own powder from freeze dried strawberries. It's more natural and better tasting than the strawberry gelatin that's in a lot of strawberry cheesecake recipes.
  • No bake cheesecakes don't have any eggs, so you can taste the filling and add more strawberry powder to the cheesecake cake filling if you want. You might be tempted to add more mashed strawberries, but remember that real strawberries are mostly water so we don't want to add too much water to the cheesecake filling.
  • I also par-bake a lot of my no bake cheesecake crusts. You can bake the crust at 325 for 6 minutes to get a crisp crust. Otherwise, just make sure to firmly press down the crust when adding the strawberry crunch to the springform pan. That way, it will stay together when slicing and serving.
  • You can also experiment with other decorations for the topping. Here is an article from Shari's Berries on how to make strawberry roses . I have yet to master strawberry roses, but they do look super fun!
Overhead view of an entire no-bake strawberry cheesecake topped with strawberry crunch and cut strawberries

FAQ

Can I use strawberry gelatin instead of freeze dried strawberry powder?

Yes, but gelatin can have an unnatural, chemical strawberry flavor on top of a questionable ingredient list. It's best if you can use a freeze dried strawberry powder or grind your own powder from freeze dried strawberries.

Can I whip the heavy whipping cream and then fold it in?

Yes, of course. I find that by method more time consuming and more stressful. By starting with room temperature cream cheese, we can add the powdered sugar and heavy cream at the end and mix it on medium high to high to get the same light fluffy texture. Less steps and less stress = baking win!

Can I add pink food coloring to make the filing more pink?

Yes, but it's not necessary for this dessert. The filling has a pink tint, the strawberry crunch has a pink tint, and if you put strawberries on top, it's very clear what the flavor of the dessert will be. If you still want to use added food coloring in the cheesecake filling, I recommend adding it with the cream cheese when you are mixing it to eliminate any lumps. That's the best time to make sure any food coloring gets evenly distributed.

Overhead view of a no bake strawberry cheesecake that has been cut. The cheesecake is topped with strawberry crunch and cut strawberries. There are several full and cut strawberries on the table surrounding the cheesecake.

Looking for other recipes like this? Try these:

Overhead view of an entire no-bake strawberry cheesecake topped with strawberry crunch and cut strawberries

No Bake Strawberry Crunch Cheesecake

Tracy @ Next Level Baker
No Bake Strawberry Crunch Cheesecake is a light and fluffy cheesecake filling layered in between strawberry crunch and topped with fresh berries. It's an easy, oven-free dessert that's perfect for berry season and warm summer days.
Print Recipe Pin Recipe
Prep Time 35 minutes
Minimum chill time 6 hours
Total Time 6 hours 35 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 1 Stand or hand mixer
  • 1 Food processor or hand masher

Ingredients
  

Strawberry crunch crust and topping

  • 24 Golden Oreos
  • 2 tablespoons freeze dried strawberry powder unsweetened
  • 3 tablespoons salted butter melted

Strawberry cheesecake filling

  • 24 ounces cream cheese room temperature
  • 2 tablespoons freeze dried strawberry powder unsweetened
  • ½ cup strawberries mashed
  • 1 cup heavy whipping cream
  • ¾ cup powdered sugar

Decorating the cheesecake

  • 1 cup reserved strawberry crunch from the crust step
  • 1 tablespoon salted butter melted
  • fresh cut strawberries for decoration no added sugar

Instructions
 

  • Spray a 8 or 9 inch springform pan with cooking spray.

Making the strawberry crunch crust and topping

  • Add 24 Golden Oreos (insides included) into a food processor and grind into smaller pieces. When almost finished, add in 2 tablespoons of freeze dried strawberry powder and blend until the powder is evenly distributed and the large chunks of Oreos are gone.
  • Remove one cup of the Oreo and strawberry crunch mixture and reserve for the topping. Place in an airtight container.
  • Microwave 3 tablespoons of salted butter just until melted, 15-30 seconds. Mix the butter into the remaining Oreo mixture.
  • Add the crust mixture to the springform pan. Even it out and then press very firmly into the pan with a flat bottom of a measuring cup.

Making the strawberry filling

  • Add enough berries to a food processor to create ½ cup of mashed berries. Start with 5-6 berries. The number needed will vary with the size of the strawberries. Blend them until the berries are mashed but not a liquid. Set aside.
  • Add the room temperature cream cheese to the mixing bowl and mix on low speed until the cream cheese is light and fluffy with no lumps remaining. Approximately 2-3 minutes.
  • Add 2 tablespoons of freeze dried powder and the mashed strawberries to the mixing bowl, and mix on low until blended. Approximately one minute.
  • Add the powdered sugar and heavy whipping cream to the mixing bowl and mix on medium high to high until light and fluffy. Approximately 2-3 minutes.
  • Pour the cheesecake filling on top of the crust and even out the top with a spatula.
  • Refrigerate for a minimum of 6 hours but preferably overnight.

Topping the cheesecake

  • Run a knife around the outside of the springform pan and then remove the ring.
  • Melt one tablespoon of butter in the microwave, approximately 10-15 seconds. Mix the melted butter in with the one cup of the reserved strawberry crunch until the butter has been evenly distributed and the mixture resembles a crumble.
  • Sprinkle the strawberry crunch over the entire cheesecake.
  • Slice strawberries and place the strawberries slices around the outer edge of the cheesecake rim.
  • If using a cardboard cake board or a serving plate, remove the cheesecake from the bottom of the springform pan with a cake lifter by gently sliding the cheesecake from the springform pan bottom on to the cake board or serving plate while supporting the underside of the cheesecake. [This can also be done before decorating, but I find it less messy overall to move the cheesecake after decorating.] Serve or refrigerate!

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Keyword No bake strawberry cheesecake, No bake strawberry crunch cheesecake
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Overhead view of a partial view of a no bake strawberry cheesecake on a cake board that has been cut. The cheesecake is topped with strawberry crunch and cut strawberries. One slice of cheesecake is on a plate next to the cut cheesecake.

Aldi Charcuterie Board

by Leave a Comment

Aldi makes shopping for cheeses, meats, fruits and fancy snacks for a charcuterie board cheap and easy. The best of both worlds! Aldi has a great selection of very budget friendly choices that look great and taste fantastic. And we'll show you how to create an Aldi Charcuterie Board for under $30 too. No, this post is not sponsored by Aldi. I just love the store.

Overhead photo of a plate with nuts and pita chips next to a charcuterie board made with ingredients from Aldi and some small decorative skewers

Charcuterie boards are fun and fancy, which is a great combination. A lot of things are fun but not fancy or fancy but not fun. Yet, charcuterie boards are both! I used to find building them stressful and expensive though. But after I learned a few tips on how to build them and create them cheaply, it's now super easy. For this charcuterie board, we bought everything at Aldi and the goal was to stay under $30, which we did. Aldi seems to be opening a lot of new stores near us, so they are very convenient. But if you don't have an Aldi near you, look for a Trader Joe's. Then check out my how to build a cheap charcuterie board post where we bought all the ingredients at Trader Joe's.

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Aldi Charcuterie Board Shopping List

Close up photo of a Charcuterie Board made from ingredients bought at Aldi: strawberries, blackberries, blueberries, cheese cubes, pita chips, nuts, meat sticks and cured meats

Here is what we bought (see receipt below):

  • One pack of cheese cubes ($2.99)
  • One package of pita crackers ($2.49)
  • Two beef sticks ($1.45 each)
  • Two packages of salami ($3.49 each)
  • One package of everything bagel cashews ($4.29)
  • Strawberries ($1.79), Blueberries ($3.59) and Blackberries ($2.39)
Photo of receipt for items purchased for Aldi Charcuterie Board for under $30

Cost

The cost of a charcuterie board can get expensive if you're shopping at a regular grocery store. However, making a charcuterie board shopping list and shopping at a low cost store like Aldi will help bring down the cost. Our budget was $30, and our total came in under budget at $27.42. See the receipt photo above. It's totally reasonable and actually easy to make a cheap charcuterie board that looks and tastes fabulous.

Overhead photo of a Charcuterie Board made from ingredients from Aldi: strawberries, blackberries, blueberries, cheese cubes, pita chips, nuts, meat sticks and cured meats

Instructions for making the charcuterie board

    If you want step by step instructions with photos on how to build another cheap charcuterie spread from Trader Joe's, check out my how to make a cheap charcuterie board post with step by step photos and instructions.

    What is a charcuterie box?

    A charcuterie box is a more portable charcuterie spread that is typically packaged in a bakery box or in a pan with a lip. The pan we used for this charcuterie spread was 10.5 inches by 12.5 inches with a 1.5 inches high lip. So why did we put our charcuterie spread in a pan? Because we were taking it to a get together, and it's so much easier to transport! If you're serving your charcuterie spread at home, using a board is easy. But transporting the board isn't always easy. So using a pan or a bakery box where the ingredients don't shift while traveling is key. Using a ceramic pan or a box lined with parchment paper helps prevent any staining of your charcuterie board too. Here are some common options for a charcuterie box:

    • A baking or serving pan with a lip
    • A quarter-sheet or half-sheet baking sheet
    • A bakery box lined with parchment paper

    You can buy bakery boxes at places like Hobby Lobby or Amazon. A 10x10 inch box is perfect for a smaller square spread and a 10x14 inch box is perfect for a more typical sized charcuterie spread. Some bakery boxes have cute little windows too.

    Close up photo of a Charcuterie Board made from ingredients bought at Aldi: strawberries, blackberries, blueberries, cheese cubes, pita chips, nuts, meat sticks and cured meats

    Substitutions

    • Gluten free - make sure to choose gluten free crackers.
    • Vegan - skip the meats (or use meat substitutes) and use vegan cheeses.

    Storage

    To store leftover charcuterie board ingredients, separate them into different air tight containers. Meats, cheeses and fruits go in the refrigerator. Crackers can be stored at room temperature.

    Next Level Tips

    • We built this Aldi charcuterie board with only ingredients we purchased at Aldi with a budget of $30. But, you can always fill in your board with ingredients you already have at home. I usually have other nuts, olives, carrots, hummus and little jam and honey jars at home. Sometimes, I'll use baguette slices, mustards, chocolates and other candies if I have those too. The options are limitless, and it will save even more money if you use some ingredients that you already have on hand.
    • Fruits for charcuterie boards can be one of the most expensive parts. Choosing fruits that are in season will help reduce the costs. When we were in the produce section, we noticed that strawberries were on sale so we knew our board would have strawberries!
    • Putting your charcuterie spread in a box or a pan with a lip is perfect for traveling. But using a pan with a lip is a great idea to use at home too. The lip allows you to pile more ingredients on (so you have to refill it less) and it prevents any ingredients from tumbling off too.
    Side view of a portion of a charcuterie board made with ingredients from Aldi next to some plates and some small decorative skewers

    Looking for other recipes for brunch? Try these:

    Overhead photo of a part of Charcuterie Board made from ingredients from Aldi: strawberries, blackberries, blueberries, cheese cubes, pita chips, nuts, meat sticks and cured meats

    Aldi Charcuterie Board

    Tracy @ Next Level Baker
    Using ingredients from Aldi makes building a charcuterie board simple and affordable-good cheeses, solid meats, fresh fruits, and fun crackers and nuts that look great without spending a ton.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    0 minutes
    Total Time 15 minutes
    Course Appetizer
    Cuisine American

    Ingredients
      

    • 1-2 different types of cheeses
    • 1-2 different types of cured meats
    • 1-2 different types of crackers
    • 1 or more different fruits
    • 1 or more different types of nuts

    Instructions
     

    • Chop any ingredients that need to be chopped.
    • When you are building the board, start by adding enough ingredients to cover the bottom of the board. (Then go back in and layer more once you have added some of all of the ingredients and are happy with your basic design.)
    • Place any ingredients that are watery, like cut strawberries or olives, in little bowls. You can also use little bowls for decorative purposes.
    • If you are building a box, it's easier to start at the edges and work your way in. Start by placing some fruit and folded or rolled cured meats in opposite corners.
    • Add some cheese(s) near the meats and some crackers near the cheese(s).
    • Add in any other types of fruit near the existing fruit.
    • Fill in any holes with nuts or more meats.
    • Once the bottom of the board/box/pan is completely covered, layer in more ingredients to give the board more bulk. If you don't want to refill the board, make sure the board is as full as possible before serving.
    • Serve or refrigerate.

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    Keyword Charcuterie Board
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    Overhead photo of a Charcuterie Board made from ingredients from Aldi

    Biscoff Cinnamon Rolls

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    Biscoff cinnamon rolls are soft, sweet swirls of dough filled with rich cinnamon and Speculoos cookie butter and then topped with a creamy cookie butter frosting, a warm drizzle of melted cookie butter and a sprinkle of crushed Biscoff cookies. The Speculoos adds a deep, caramelized sugar flavor that takes these cinnamon rolls to the next level. They are comforting, indulgent and absolutely irresistible.

    Overhead view of a pan of Biscoff cinnamon rolls with one missing

    Have you seen all my other cinnamon roll recipes? It's no secret that I love cinnamon rolls. There's just something magical about soft, fluffy dough swirled with sweet cinnamon. It's one of my all-time favorite flavor combos! These Biscoff cinnamon rolls start with my basic cinnamon roll recipe, and then we add cookie butter to the filling and frosting and then top the rolls with a cookie butter drizzle and crushed Biscoff cookies. I'm not going to lie-they're definitely sweet. They are also rich, indulgent and absolutely perfect for special occasions. You know, those occasions that you want to treat yourself, your family and your friends.

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    Ingredients for Biscoff Cinnamon Rolls

    Ingredients needed for Biscoff Cinnamon Rolls: all-purpose flour, whole milk, eggs, active dry yeast, white sugar, salted butter, cookie butter, brown sugar, salt and cinnamon.
    • All-purpose flour
    • Whole milk
    • Eggs
    • Salted butter
    • White sugar
    • Active dry yeast
    • Salt
    • Cinnamon
    • Brown sugar
    • Cookie butter

    See recipe card for quantities.

    Ingredients for Biscoff Frosting and Toppings

    Ingredients needed for Biscoff frosting, drizzle and toppings: powdered sugar, salted butter, cookie butter, heavy whipping cream and Biscoff cookies.
    • Cookie butter
    • Powdered sugar
    • Salted butter
    • Heavy shipping cream
    • Biscoff or cinnamon cookies

    See recipe card for quantities.

    Substitutions

    • Biscoff cookie butter - you don't have to use Biscoff brand cookie butter, you can use Trader Joe's Speculoos cookie butter if that's more convenient for you.
    • Biscoff cookies - you can substitute other cinnamon cookies for the crumble on top or you can skip those cookies altogether, but they do add a fun crunch to the top of the Biscoff cinnamon rolls.
    • Vegan - Biscoff cookie butter and Biscoff cookies are both vegan. You can make a vegan version of these cinnamon rolls by using a neutral plant-based milk like oat milk, your favorite plant-based butter, your favorite plant-based heavy cream (or just a smaller amount of plant-based milk) for the heavy cream, and flax eggs* or Bob Mill's egg replacer for the eggs. *To make 3 flax eggs, mix 3 tablespoon of flaxseed meal and 9 tablespoons of water and let it sit for 10 minutes

    Equipment

    A hand mixer or stand mixer is needed for these cinnamon rolls.

    Overhead photo of Biscoff cinnamon roll on a plate with a bite taken out in front of a partial view of a pan of Biscoff cinnamon rolls with a few Biscoff cookies scattered around

    Storage

    Store the Biscoff cinnamon rolls in an airtight container at room temperature for up to 2 days or in an airtight container in the refrigerator for up to 5 days. To warm up cinnamon rolls with Biscoff on day 2 or later, put them on a plate and microwave them for 15-25 seconds. The frosting melts quickly, so start with 15 seconds and check them.

    Next Level Tips

    • You can also make these the night before just like my overnight cinnamon rolls. If I know I'll be rushed for time on the morning I need the rolls, I will start the cinnamon rolls the day before. The overnight cinnamon rolls recipe contains all the instructions for starting the sweet rolls the night before.
    • Weigh your flour. I definitely recommend buying a kitchen scale if you don't already have one. Kitchen scales are fairly cheap now. The measurements are more accurate with weight, and you'll find it's quicker too. Different brands of flour have different weights, and not everyone measures flour the same. If you don't have a kitchen scale, the next best way to measure flour is the fluff and scoop method. Fluff the flour in its container and then lightly scoop the flour into the measuring cup with a spoon. Lightly level the measuring cup with a knife. I use Kirkland's organic all-purpose flour from Costco, and I always weigh flour even if I don't weigh any other of the ingredients.
    Side view of one Biscoff cinnamon roll on a plate in front of a pan of cinnamon rolls

    FAQ

    How do I cut the cinnamon roll log into individual rolls?

    There are three popular methods for cutting the log into cinnamon rolls: the serrated (or very sharp knife) method, the dental floss method and the pizza cutter method.
     
    The serrated knife or very sharp knife method. Use a serrated knife or a very sharp knife to cut the log into rolls. 

    The dental floss method. Break off a long string of (non-flavored!) dental floss and slide the floss underneath the log roll where you want to make a cut. Make sure the log is in the center of the string of floss and bring the two sides of floss together to meet each other. Then put the floss pieces into the opposite hands, cross the floss over each other across the top of the roll and pull each side until it cuts through the log. Repeat for each roll. 

    The pizza cutter method. Use a pizza cutter and make 9-12 individual cuts. Roll each strip up separately. This method can be messy, so you'll need to make an extra effort to roll the rolls tightly.

    How much cookie butter do I need altogether?

    You can buy one small 14 ounce jar of cookie butter to use for this entire recipe. You'll use most of it, but you won't need the whole jar.

    Looking for other brunch recipes? Try these:

    Overhead photo of Biscoff cinnamon roll on a plate with a bite taken out in front of a partial view of a pan of Biscoff cinnamon rolls

    Biscoff Cinnamon Rolls

    Tracy @ Next Level Baker
    Biscoff cinnamon rolls are soft, sweet swirls filled with Speculoos cookie butter and topped with creamy frosting, melted cookie butter drizzle and crushed Biscoff cookies. The Speculoos cookie butter adds a rich, caramelized layer of flavor that makes these cinnamon rolls delicious, indulgent and irresistible.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 28 minutes
    Rise Time and Frosting 3 hours 30 minutes
    Total Time 4 hours 13 minutes
    Course Breakfast
    Cuisine American
    Servings 12

    Equipment

    • 1 Hand or stand mixer

    Ingredients
      

    Dough

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

    Filling

    • ¼ cup Biscoff cookie butter
    • ½ cup brown sugar
    • 1 tablespoon cinnamon

    Cookie Butter Frosting

    • 8 tablespoons salted butter softened
    • ¼ cup Biscoff cookie butter
    • 3 cups powdered sugar
    • 3 tablespoons heavy cream

    Toppings

    • ¼ cup Biscoff cookie butter melted
    • 4 Biscoff cookies (crushed) optional

    Instructions
     

    Make the Dough

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

    Make the Filling

    • Spray a 9x13 pan (or a large round pan) with cooking spray and set aside.
    • After the dough has risen for the two hours, put it on a floured surface and roll it out into a 12 x 18 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.]
    • Soften ¼ cup of cookie butter in the microwave for 15 seconds. Brush the cookie butter onto the dough with a pastry/silicone brush or a spatula. The cookie butter is the glue that will hold the brown sugar and cinnamon to the dough.
    • Mix the brown sugar and cinnamon together in a small bowl until the cinnamon is incorporated into the brown sugar.
    • Sprinkle the brown sugar and cinnamon mixture evenly over the dough and lightly press it in.
    • Starting with the long side, roll the dough into a tight log.
    • Cut the dough into 9-12 pieces. I use 9 pieces for a large round pan or 12 pieces for a 9x13 pan. Use your favorite cutting method. If you aren't sure how to cut the roll, see my FAQ section for different cutting methods.
    • Add the cut cinnamon rolls into your sprayed pan of choice, cover with aluminum foil or plastic wrap and let rise for 30-60 minutes depending on the temperature. On warmer days, the dough will rise quicker. [For overnight rolls, cover and place directly in to the refrigerator before rising. Remove the next day and let sit on the counter for one hour to get to room temperature prior to baking.]

    Baking the Cinnamon Rolls

    • Preheat oven to 350 ℉.
    • Bake the cinnamon rolls uncovered for 27-32 minutes. Check them at 27 minutes. [If you made overnight rolls, they could take longer if they were colder to start with.] They will be lightly golden brown on top.
    • When you remove the cinnamon rolls from the oven, start making the frosting.

    Making the Frosting

    • Put the softened butter and cookie butter in to a mixing bowl and mix on medium until thoroughly combined and fluffy.
    • Add the powdered sugar and heavy whipping cream to the mixing bowl and mix on medium to medium high until light and fluffy. It takes about 3-4 minutes.
    • Once the cinnamon rolls have cooled for at least 20 minutes, spread the frosting on the rolls. If you are not serving them warm, wait until the rolls have completely cooled to frost them.

    Drizzle and Cookie Crumbles

    • Warm ¼ cup of cookie butter in the microwave for 15-30 seconds until the cookie butter is pourable but still holds its shape. Use a spoon, piping bag or a decorator bottle to drizzle the cookie butter across the tops of the cinnamon rolls in any pattern.
    • Crush a few Biscoff cookies and sprinkle them over the cinnamon rolls. This is optional but it adds a fun and delicious crunch to the cinnamon rolls.

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    Overhead view of a pan of Biscoff cinnamon rolls with one missing

    Single Layer Carrot Cake (No Nuts)

    by Leave a Comment

    Single layer carrot cake is moist and flavorful, with a nice balance of spices and grated carrots. It's topped with a smooth cream cheese frosting that adds a sweet and creamy touch. Carrot cake is an indulgent, satisfying dessert that's perfect for Easter or any special occasion. Best of all, no nuts!

    Overhead view of carrot cake in a 9x13 baking pan with a few pieces missing

    I'm not sure how or when carrot cake became associated with Easter. I was about to research it when I decided...it doesn't matter. I'm just thankful that someone, somewhere decided to put carrots in a cake. And I'm thankful we eat it at Easter and anytime anyone else requests it!

    Also, I'll be honest, I don't eat carrot cake because it's healthy. It just isn't, no matter how many carrots we use. This single layer carrot cake recipe is the same basic 9x13 carrot cake recipe that my mom has made my entire life. I've developed healthier versions of a lot of her other recipes over the years, but not this one. Carrot cake is just one of those desserts that was meant to be enjoyed because it is moist, it is sweet and it is indulgent. Could we cut down on the oil or the sugar? Sure, absolutely. And we can also just enjoy carrot cake for what it was meant to be...over the top and indulgently delicious.

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    Ingredients for Carrot Cake

    Ingredients needed for carrot cake: shredded carrots, all-purpose flour, white sugar, eggs, olive oil, cinnamon, baking soda and salt
    • Shredded carrots
    • All-purpose flour
    • White sugar
    • Vegetable oil
    • Eggs
    • Cinnamon
    • Baking soda
    • Salt

    See recipe card for quantities.

    Ingredients for Cream Cheese Frosting

    Ingredients needed for cream cheese frosting: salted butter, cream cheese, powdered sugar and salt

    See recipe card for quantities.

    Variations

    • Vegan - this carrot cake can easily be made vegan with an egg substitute. I've used flax eggs as an egg substitute with this recipe. To make 4 flax eggs, use 4 tablespoons of ground flaxseed and 12 tablespoons of water. Mix well and then let sit for 5-10 minutes.
    • Add-ins - while this recipe is for more of a pure carrot cake, you can add nuts, drained pineapple or raisins to the carrot cake if you want. Or you can top the frosting with toasted coconut. If you've never toasted coconut, I describe the process in my Samoas cupcake recipe.
    Overhead photo of slice of carrot cake on a plate in front of a baking pan of carrot cake with three pieces missing

    Equipment

    A grater or a food processor is needed for this recipe.

    Storage

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

    Next Level Tips

    • Grate your carrots! I know it takes a little longer than dumping the carrots in a food processor, but freshly grated carrots provide a better and moister texture to the cake.
    • If you want to add fancy frosting decorations like in the photos, I used a Wilton 1M tip for the rosettes and stars. The Wilton 1M is my favorite all-around tip. To pipe a rosette flower, think of it as the opposite of traditional cupcake frosting. For traditional cupcake frosting, you would start at the outside of the cupcake circle and spiral inward and upward. To pipe a rosette flower, start at the inside of an imaginary circle and spiral outward but not upward. It's just a flat flower. Then, when you're done with the rosettes, go back and add little stars, with the same 1M tip, to cover any open cake space that didn't get originally covered with rosettes. Or you can overlap the rosettes, but I like the combination of rosettes and stars on single layer cakes.
    Overhead photo of carrot cake with cream cheese frosting piped on in rosettes

    FAQ

    Do I have to do the fancy frosting?

    No, absolutely not. I've just piped so many cakes and cupcakes in my life, that it's faster for me. If you look closely at the picture, the frosting isn't perfect. But guess what? It only took 5 minutes, and it would take me a lot longer to frost a cake neatly with a knife. As long as you have the frosting, no one cares what it looks like, so get it on however you would like.

    Close up side view of carrot cake

    Looking for other recipes like this? Try these:

    Close up side view of carrot cake

    Single Layer Carrot Cake (No Nuts)

    Tracy @ Next Level Baker
    This single-layer carrot cake is moist and flavorful, with a perfect blend of spices and grated carrots. Topped with a smooth cream cheese frosting, it's an indulgent dessert that's perfect for any special occasion.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Frosting 20 minutes
    Total Time 1 hour 25 minutes
    Course Dessert
    Cuisine American
    Servings 24

    Equipment

    • 1 Grater or food processor

    Ingredients
      

    Carrot Cake

    • 2 cups all-purpose flour
    • 2 teaspoons cinnamon
    • 2 teaspoons baking soda
    • 1 teaspoon salt
    • 2 cups white sugar
    • 1 ½ cups vegetable oil
    • 4 eggs
    • 3 cups grated carrots

    Cream Cheese Frosting

    • 8 tablespoons salted butter softened
    • 8 ounces cream cheese softened
    • 4 cups powdered sugar
    • ½ tablespoon vanilla optional*
    • ⅛ teaspoon salt optional**

    Instructions
     

    Making the carrot cake

    • Preheat the oven to 350℉ and spray a 9x13 cake pan with cooking spray.
    • Add the all-purpose flour, baking soda, cinnamon and salt to a mixing bowl 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.
    • Pour the cake batter into sprayed 9x13 baking pan. Bake at 350℉ for about 50 minutes or until a toothpick in the center comes out clean. Allow the cake to fully cool before frosting.

    Making the frosting

    • Put 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 and the vanilla (if using) 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 a piping bag, offset icing spatula or a regular knife.

    Notes

    *The vanilla in the cream cheese frosting is optional. It gives the frosting a nice hint of flavor, but regular brown vanilla does tint the frosting so keep that in mind. 
    **The salt in the frosting is also optional. Frosting can be very sweet, so the added salt and salted butter helps to cut the sweetness of the frosting. 

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    Overhead photo of slice of carrot cake on a plate in front of a baking pan of carrot cake

    Hot Honey Roasted Carrots

    by Leave a Comment

    Sweet, spicy, and stunning! These hot honey roasted rainbow carrots are roasted to perfection, bringing out the natural sweetness and vibrant colors of the carrots. Roasted with a chili-infused honey glaze, they're the perfect sweet and spicy side dish to brighten up any meal!

    Chopped hot honey roasted carrots on a serving platter with parsley garnish

    I confess that I haven't always liked cooked carrots. I remember them as mushy, flavorless and too sweet. But when my aunt told me that she uses my bread dipping seasoning, olive oil and honey on her cooked carrots, it really got me thinking about cooked carrots. And then I started making my own. And guess what? I don't just like roasted carrots, I love them. (In fact, I love them so much that I was eating them with my fingers while taking the photos for this blog post. A big no-no on so many levels, mostly for my camera's sake, but these are that good!) Roasting brings out some of the natural sweetness of carrots. And these are tossed with a small amount hot chili-infused honey. The hot honey adds a little more sweetness but with a sidekick of spice for a more balanced sweet and spicy flavor. So good!

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    Ingredients

    Ingredients need for Hot Honey Roasted Carrots: carrots, hot honey, olive oil and salt as well. Also included are optional ingredients of green onions, bread dipping seasoning and fresh parsley
    • Fresh carrots
    • Hot honey
    • Olive oil
    • Salt
    • Green onions (optional)
    • Bread dipping seasoning or Italian seasoning (optional)
    • Fresh parsley (optional)

    See recipe card for quantities.

    Substitutions

    • Vegan - to make this recipe vegan, you can substitute maple syrup and a dash of cayenne pepper for the hot honey.
    • Hot honey - if you don't want to use spicy, hot honey, you can substitute regular honey.
    • Bread dipping seasoning - you can substitute regular Italian seasoning for the bread dipping seasoning or also skip it all together. It's optional.
    • Rainbow carrots - rainbow carrots are fun, but they taste almost exactly like regular carrots so you can substitute regular carrots for the rainbow carrots. You can also use baby rainbow or regular carrots, but I don't recommend doing that. Baby carrots are processed and don't have as much flavor as regular carrots. Peeling the carrots goes pretty quickly and full size carrots are usually cheaper pound for pound. Technically, you don't even have to peel the carrots, just wash them well.
    Two pounds of roasted full length rainbow carrots on a baking sheet lined with parchment paper

    Variations

    • Full carrots - if you are having a nice dinner or just want to be fancy, you can leave the carrots whole. You'll only need to trim them so that they fit on a plate. Some of my carrots were really long, so a few needed the ends snipped off.

    Storage

    Store the hot honey roasted rainbow carrots in an airtight container in the refrigerator for 3 to 5 days.

    roasted full length rainbow carrots on a baking sheet lined with parchment paper with the sun shinning partially on them

    Next Level Tips

    • If you buy fresh carrots with the carrot tops still on, save the carrot tops for your salads! Save the tops of the green onions too. Check out my how to build a salad post where using fresh herbs is one of the ingredients! Carrot tops can also be used as a parsley substitute. They are more earthy and bitter, but they are perfect for including in salads.
    • Definitely use fresh full carrots if you can, not baby carrots. Baby carrots are processed, are soaking in a water solution and are older than regular fresh carrots.
    • Double or triple the recipe for dinner parties or holiday gatherings!

    FAQ

    Do I have to peel my carrots?

    No! You can definitely skip the peeling step. However, make sure to wash your carrots very well if you are not peeling off the outer layer.

    What type of hot honey should I use?

    Mike's Hot Honey is probably the most well known brand. I have used both Mike's Hot Honey and Nate's Hot Honey. Both work well. I've also been seeing hot honey showing up at farmer's markets lately. Any chili infused, spicy hot honey will work.

    Chopped hot honey roasted carrots on a serving platter with parsley garnish

    Looking for other recipes like this? Try these:

    Close up overhead view of chopped hot honey roasted carrots on a serving platter with parsley garnish

    Hot Honey Roasted Carrots

    Tracy @ Next Level Baker
    Sweet, spicy, and beautifully caramelized, these hot honey roasted rainbow carrots highlight the natural sweetness and vibrant colors of the carrots. Roasted with a sweet, fiery honey glaze, they're the perfect bold and flavorful side dish for any meal!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Cook Time 20 minutes
    Total Time 25 minutes
    Course Side Dish
    Cuisine American
    Servings 6

    Ingredients
      

    • 1 pound carrots peeled
    • 1 tablespoon olive oil
    • ½ tablespoon hot honey
    • ¼ teaspoon salt
    • ½ bunch green onions optional
    • ½ teaspoon bread dipping seasoning optional
    • 1 tablespoon parsley finely chopped optional

    Instructions
     

    • Preheat the oven to 400℉ and line a baking sheet with parchment paper or a baking mat.
    • Mix the olive oil, hot honey and salt in a small bowl until it's fully combined.
    • Wash, peel and cut the carrots. I like to cut them into 3-4 inch long pieces or leave them full length. If the carrots are extra wide, cut them in half or quarters so that all the pieces are of somewhat similar size.
    • If you are using green onions, wash and cut them into the same lengths as the carrots. Set them aside.
    • Add the carrots to a large bowl. Drizzle the olive oil and hot honey mixture over the carrots and toss the carrots until all are fully coated. [If you are keeping the carrots full length, they are harder to toss. You can use your hands to fully coat the carrots.]
    • Put the coated carrots on the baking sheet in a single layer.
    • After the carrots are on the baking sheet, toss the green onions in the bowl with any leftover hot honey olive oil mixture and set aside. They will be added to the carrots halfway through the roasting time.
    • Bake for 20-25 minutes. Halfway through, remove the carrots from the oven and flip them. If you are using green onions, add them now and sprinkle the bread dipping seasoning over the vegetables. Check at 20 minutes and remove for a firmer texture or roast an additional 5 minutes for a softer texture. Carrots will continue to soften a bit after removed from the oven. Serve hot.

    Notes

    Double or triple the recipe for dinner parties or holiday gatherings! 

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    Close up view of chopped hot honey roasted carrots on a serving platter with parsley garnish

    GIANT PEANUT BUTTER COOKIES

    by Leave a Comment

    Giant bakery-style peanut butter cookies are thick, chewy and packed with rich peanut butter flavor. They are also loaded with peanut butter chips for a soft, dense center that melts in your mouth, and they're baked until they have a slightly crisp exterior. These double peanut butter cookies are the perfect balance of chewiness, sweetness and nuttiness.

    Close up photo of giant peanut butter cookies randomly stacked on a cooling rack

    I loved my mom's peanut butter cookies when I was growing up. The ones with the little criss-cross fork marks or the ones with the chocolate candy kiss in the center. In fact, this is her recipe that I altered to add peanut butter chips and make them bakery style. Why is it even more satisfying to eat a giant bakery style cookie? I'm not sure, but I'll take one giant cookie over four smaller cookies any day. Especially when the giant cookie is soft, chewy and peanut buttery.

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    Ingredients

    Photo of ingredients needed to make peanut butter cookies: peanut butter, salted butter, white sugar, brown sugar, an egg, all purpose flour, baking soda, baking powder, salt and peanut butter chips
    • Peanut butter
    • Salted butter
    • Brown sugar
    • White sugar
    • Egg
    • All purpose flour
    • Baking powder
    • Baking Soda
    • Salt
    • Peanut butter chips

    See recipe card for quantities.

    Instructions on how to shape the dough

    Overhead photo of 6 peanut butter cookie dough balls inside of 6 baking rings to prevent cookies from spreading

    Step 1: Roll dough into balls and place one ball in the center of each ring.

    Overhead view of six flattened peanut butter cookie dough balls inside of six bakery rings

    Step 2: Flatten the balls down into more of a hockey puck size.

    Use a kitchen scale to section off 12 equal pieces of dough. For the flour I use, that means the dough balls weigh roughly 2.2 ounces or 62 grams each. (If you don't have a kitchen scale, you can use a large 4 tablespoon cookie scoop that you use for cupcakes but pack it full). Then, roll the dough into a ball with your hands. Next, flatten the dough to the size of a hockey puck with the bottom of a measuring cup or regular cup. Flattening the dough a bit helps the cookies bake more evenly.

    Baking rings

    Baking rings (also known as english muffin, tart or burger rings) are used to keep the cookies in a nice round shape and from spreading too much. They are especially helpful for soft doughs like peanut butter cookie doughs. These rings are one of secrets to making amazing bakery style cookies at home!

    Equipment

    A stand or hand mixer is helpful for these double peanut butter cookies. Six 4-inch dessert or burger rings are strongly recommended.

    One giant peanut butter cookie on a white plate in front of more giant peanut butter cookies randomly stacked on a cooling rack

    Storage

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

    Next Level Tips

    • Bakery rings are super helpful when baking giant soft cookies so that they don't spread too much. You can also use the bakery rings for baking tarts, English muffins, hamburger buns or shaping hamburgers. They're not expensive either.
    • Buy a cheap kitchen scale so you can weigh your ingredients, especially the flour.
    • Weigh your flour! Different flours have different weights. For all-purpose flour, I love Costco's organic all-purpose flour. On the back of the Costco organic all-purpose flour package, one serving equals ¼ cup and 30 grams. So if I need 1 and ¼ cups of flour for this recipe, I know it is 150 grams. If you use a different flour, then use the weight for 1 and ¼ cups of that brand. You can find the weight per serving on the nutrition label.
    • Weigh your cookie dough balls! Yes, you can use a 4 tablespoon large cookie scoop for this recipe. But, to get all your cookies the same size, it's best to weigh them. It's actually faster too once you get used it. So how do you do it? After you're done making the dough, weigh it. You can use ounces or grams. I like grams. Then take the weight of your dough and divide by 12. Then, make them all that size! For this recipe, it is roughly 62 grams or 2.2 ounces depending on the flour you use.
    Side view of 4 giant peanut butter cookies on a plate with more blurred cookies in the background

    FAQ

    What type of peanut butter should I use?

    While it may not be as healthy as all-natural peanut butter, regular processed peanut butter works best with these cookies.

    Do I have to chill the dough?

    It's highly recommended to chill soft cookie dough. It's not as highly critical when using the bakery rings, but it's still highly recommended.

    Do I need the dessert or burger rings to make these cookies?

    Yes, otherwise the cookies can spread too much.

    Close up photo of giant peanut butter cookies randomly stacked on a cooling rack

    Looking for other recipes like this? Try these:

    Close up photo of giant peanut butter cookies randomly stacked on a cooling rack

    Giant Peanut Butter Cookies

    Tracy @ Next Level Baker
    These giant peanut butter cookies are thick, chewy, and bursting with rich peanut butter flavor. With a soft center, crunchy edges and extra peanut butter chips, they're the perfect sweet and nutty treat!
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 11 minutes
    Chill Time 2 hours
    Total Time 2 hours 26 minutes
    Course Dessert
    Cuisine American
    Servings 12

    Equipment

    • 1 Stand or hand mixer
    • 6-12 4-inch dessert or burger rings

    Ingredients
      

    • 1 ¼ cup all-purpose flour
    • ¾ teaspoon baking soda
    • ½ teaspoon baking powder
    • ¼ teaspoon salt
    • ½ cup peanut butter
    • ½ cup salted butter softened
    • ½ cup brown sugar
    • ½ cup white sugar
    • 1 egg
    • ¾ cup peanut butter chips

    Instructions
     

    • Add the all-purpose flour, baking powder, baking soda and salt to a small bowl. Stir together and set aside.
    • Add the peanut butter and softened butter to a mixing bowl. Mix on medium until the butters are completely mixed and there are no umps.
    • Add the brown sugar and white sugar to the mixing bowl and mix on medium until incorporated.
    • Add the egg and mix on medium until the egg is incorporated.
    • Add the flour mixture slowly and mix just until incorporated.
    • Stir in the peanut butter chips until they are evenly distributed.
    • Cover the mixing bowl and chill in the refrigerator for 2-3 hours.
    • Preheat the oven to 350℉. Line the baking sheet(s) with parchment paper or a baking mat. Lightly spray the insides of the baking rings.
    • Use a kitchen scale to section off 12 equal pieces of dough that weigh roughly 2.2 ounces or 62 grams each. (Or use a large 4 tablespoon cookie scoop packed full.) Roll the dough into balls and place one ball in the center of each baking ring. Lightly flatten with the bottom of a measuring cup or regular cup until it's the shape of a hockey puck. I have 6 bakery rings, so I make 2 batches of these cookies.
    • Bake for 11-12 minutes until the bottoms are lightly browned. The tops will be extremely soft and look undercooked when you take them out of the oven. That's normal for peanut butter cookies. They will continue to set and develop a nice crackly top as they cool. (Bake 11 minutes for a softer cookie and 12 minutes for a cookie with a crispier bottom and sides.) DO NOT OVERBAKE!
    • If you are reusing the baking rings, allow the cookies to cool at least 10 minutes before removing the rings. Then, let the cookies cool on the baking sheet for an additional 10 minutes before moving the cookies.

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    Keyword Giant Peanut Butter Cookies
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    Overhead view of a broken peanut butter cookie on a white plate in front of more giant peanut butter cookies randomly stacked on a cooling rack

    Whipped Tofu with Truffle Garlic Bread

    by Leave a Comment

    Whipped tofu with truffle garlic bread is a decadent yet light vegan appetizer that combines light tofu 'ricotta' with crispy, truffle garlic bread. The tofu is whipped to a smooth texture and served alongside crunchy garlic bread. The result is a delightful contrast of textures, perfectly complemented by rich umami flavors.

    Overhead photo of a bowl of whipped tofu surrounded by garlic bread and parsley sprigs

    I love whipped tofu. It's super easy to make, and it has a similar texture to whipped ricotta which makes it a perfect dairy-free vegan spread for crunchy truffle garlic toast. We make whipped tofu by blending firm tofu in a food processor until it becomes light and creamy. It's really that easy. Then truffle oil is layered throughout the whipped tofu and the garlic toast adding a rich, earthy umami flavor that takes this appetizer to the next level!

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    Ingredients

    • Firm tofu
    • Nutritional yeast
    • Garlic powder
    • Salt
    • Truffle oil (or olive oil)
    • Plant-based butter
    • Garlic
    • Parsley (optional)
    • Baguette or bread of choice

    See recipe card for quantities.

    What is Nutritional Yeast?

    Nutritional yeast is a deactivated yeast that is most often sold as small flakes. It has a savory, nutty, cheesy flavor, so it's perfect for vegan dishes. Tofu doesn't have a strong flavor on its own, so the nutritional yeast gives the whipped tofu more of a cheesy flavor. Whipping tofu with nutritional yeast helps bring the flavor and texture similar to a whipped ricotta. But, it's actually even better!

    Bowl of whipped tofu garnished with finely shopped parsley next to pieces of garlic bread

    Substitutions

    • Truffle oil - if you don't have truffle oil, you can substitute olive oil or another favorite flavor of oil.
    • Garlic bread - you can skip the garlic bread and serve the whipped ricotta tofu with regular bread, crackers or veggies. Or use it as a spread for sandwiches and wraps.

    Equipment

    A food processor or blender is needed to whip the tofu.

    Storage

    Store any leftovers separately in airtight containers in the refrigerator for 3-4 days. Before serving, give the whipped tofu ricotta a stir if the texture has firmed up.

    Next Level Tips

    • Whipped tofu with truffle oil tastes amazing on garlic toast. But there are so many more uses too! You can use it as a dip for veggies, a spread for crackers, a pasta sauce, and as a condiment for roasted vegetables, wraps and sandwiches.
    • If you want to grill the garlic bread, grill it after the rest of the food is done. The grill adds that distinct smoky flavor that elevates your garlic bread to an even higher level. Also, the oven won't heat up the house in the summer.
    Pieces of garlic bread and a spoon topped with whipped tofu and chopped parsley on a grey plate

    FAQ

    Should I use white or black truffle oil?

    You can use either in this recipe. White truffle oil can sometimes be more peppery and garlicky while black truffle oil can be bolder and earthier. Both will work! There are also flavored truffle oil options out there that are infused with garlic, jalapeños and chilis. New flavors are available all the time.

    Why do we use firm tofu?

    We use drained, firm tofu as it creates a light, airy texture when whipped. Soft or silky tofu doesn't whip as well and can have a mushy texture.

    Looking for other recipes like this? Try these:

    Close up photo of a bowl of whipped tofu with shopped parsley garnish and a piece of garlic toast dipping into the bowl

    Whipped Tofu with Truffle Garlic Bread

    Tracy @ Next Level Baker
    Whipped Tofu with Truffle Garlic Bread combines airy, creamy tofu with crunchy garlic toast and layers of truffle oil. The creamy tofu has a cheesy, earthy flavor while the crisp garlic bread brings an umami flavor creating a perfect balance of textures and flavors.
    Print Recipe Pin Recipe
    Prep Time 35 minutes
    Cook Time 10 minutes
    Total Time 45 minutes
    Course Appetizer
    Cuisine American
    Servings 12

    Equipment

    • 1 food processor or blender

    Ingredients
      

    Whipped Tofu

    • 1 package firm tofu (16 ounces)
    • 1 tablespoon nutritional yeast
    • 1 teaspoon truffle oil
    • 1 teaspoon salt
    • ½ teaspoon garlic powder

    Garlic Bread

    • 1 baguette (or bread of choice)
    • 2 tablespoons plant-based butter
    • 2 garlic cloves minced
    • 1 teaspoon truffle oil
    • salt to taste

    Optional Garnish

    • fresh parsley chopped
    • ½ teaspoon truffle oil

    Instructions
     

    Press and whip the tofu

    • While removing the tofu from the package, drain any excess liquid. Wrap the tofu in a clean tea towel or layers of paper towel and place on a plate. Place another plate on top and add weight on top (like a can of tomatoes or beans) of the plate to press the tofu. Leave for 30 minutes.
    • Add the pressed tofu, nutritional yeast, truffle oil, garlic powder and salt to a food processor. Blend until light and airy, 30 to 60 seconds. Don't over-blend.
    • Add the whipped tofu to a bowl and serve.
    • Optional: add finely chopped parsley and drizzle ½ teaspoon truffle oil on top of the whipped tofu for garnish.

    Make a garlic bread

    • Preheat the oven to broil. Or turn the grill to medium high heat.
    • Cut a baguette (or bread of choice) into 8-12 pieces and set aside.
    • Melt 2 tablespoons of plant-based butter in the microwave for 15-30 seconds. Add the minced garlic and 1 teaspoon of truffle oil to the melted butter.
    • With a pastry brush or a small spatula, spread the melted garlic truffle butter on to each piece of bread
    • Place the bread on a baking sheet with the buttered side up and broil until the edges are browned to taste (approximately 2 minutes). [Grilling takes a similar amount of time. To grill, place the bread on the grill with the buttered side down and check for grill marks after 1 minute. If grill marks are well defined on the garlic bread, remove it from the grill. If not, grill for one additional minute and check again.]
    • Finish the garlic bread with a light dusting of salt from a salt shaker. Serve with the whipped tofu.

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    Keyword Truffle Garlic Bread, Whipped Tofu
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    Baileys Irish Cream Cupcakes

    by Leave a Comment

    Baileys Irish Cream Cupcakes are rich, moist chocolate cupcakes infused with smooth and creamy Baileys Irish Cream liqueur. The Baileys cupcakes are then topped with a velvety, sweet Baileys buttercream frosting and chocolate shavings. It all comes together to create a delicious boozy dessert that's perfect for St. Patrick's Day or any special occasion.

    Many chocolate Baileys Irish Cream cupcakes with Baileys buttercream frosting on a cake plate with a mini bottle of Baileys Irish Cream in the midst of the cupcakes

    Boozy cupcakes are always fun especially when you can match them to a holiday. And these Baileys Cupcakes are fabulous for St. Patrick's Day. I'm part Irish, Irish Cream is Irish and so is St. Patrick's Day. And while St. Patrick's Day has been around a lot longer than Irish Cream, why not celebrate St. Patrick's Day with a little Irish Cream? It's super smooth and awesome for adding to desserts especially desserts with a little chocolate. Therefore, chocolate Baileys cupcakes are perfect for any St. Patrick's Day celebrations. See the logic there? Yes! But, these are so yummy that you'll want to make them during the rest of the year too.

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    Ingredients for chocolate Baileys cupcakes

    Ingredients needed to make chocolate Baileys Irish Cream cupcakes: cake flour, cocoa powder, baking soda, salt, salted butter, white sugar, eggs, buttermilk and Baileys Irish Cream
    • Cake flour
    • Cocoa powder
    • Baking soda
    • Salt
    • White sugar
    • Salted butter
    • Eggs
    • Buttermilk
    • Baileys Irish Cream

    See recipe card for quantities.

    Ingredients for Baileys buttercream

    Ingredients needed to make Baileys buttercream: Salted butter, powdered sugar and Baileys Irish Cream with optional ingredients of heavy whipping cream and a semi-sweet chocolate bar for decorating the cupcakes
    • Salted butter
    • Powdered sugar
    • Baileys Irish Cream
    • Heavy whipping cream (optional)
    • Semi sweet chocolate bar for chocolate shavings (optional)

    See recipe card for quantities.

    Instructions for brushing Baileys on the cupcakes

    Step 1: Pour 3 tablespoons of Baileys into a small bowl. While the cupcakes are still warm, use a pastry brush to brush the tops of the cupcakes with the Baileys. Let the Baileys soak in and repeat again for each cupcake.

    Variations

    • Baileys - try your favorite Baileys flavor. It doesn't have to be the regular Irish Cream flavor. You can use another brand of Irish Cream. Kavanagh brand is highly recommended too.
    One chocolate Baileys Irish Cream cupcake with Baileys buttercream frosting in front of another cupcake and a small bottle of Baileys Irish Cream

    Storage

    Store the cupcakes with Baileys in an airtight container at room temperature or in the refrigerator for 2-3 days.

    Next Level Tips

    • Use a high quality cocoa powder. Like I mentioned in my Chocolate Sweet Rolls recipe, my very favorite cocoa powder is the Valrhona brand which can be found on Amazon and at Whole Foods among other places. After Valrhona, I'd recommend Guittard or Ghirardelli brands which can be found in regular grocery stores.
    • For buttercream frosting, my favorite piping tips for frosting are the Wilton 1A for a round tip and a Wilton (or Ateco) 1M for a star tip. If you only have two piping tips, these are the two to own!
    • Instead of disposable piping bags, I recommend reusable piping bags. They're easy to wash, you won't unexpectedly run out and it's less waste going to the landfill.
    • Don't limit yourself to making these Baileys cupcakes on St. Patrick's Day. They're great for any time of the year.
    • We brush Baileys on to the warm, baked cupcakes as that retains more of the alcohol flavor than baking the Baileys inside the cupcakes. Alcohol can have a drying effect when baked inside of baked goods too.
    45 degree overhead front view of a chocolate Baileys Irish Cream cupcake with Baileys buttercream frosting on a cake plate in the midst of partial view of other Baileys cupcakes

    FAQ

    Can I make these Baileys cupcakes ahead of time?

    Yes. And if you are making a lot of cupcakes (many times I've made hundreds in a day), I highly recommend baking the base cupcakes the day before and then frosting the cupcakes the day you will be eating them.

    What kind of chocolate works best for chocolate shavings?

    Semi sweet chocolate in the 50-65 percent range works best for chocolate shavings. Milk chocolate is too soft and very dark chocolate is too hard and won't shave nicely. You may need to press hard with the peeler or chocolate shaver.

    Three Baileys cupcakes with Baileys buttercream frosting on a gray plate. One cupcake has a bite taken out.

    Looking for other recipes like this? Try these:

    One chocolate Baileys Irish Cream cupcake with Baileys buttercream frosting in front of another cupcake and a mini bottle of Baileys Irish Cream

    Baileys Irish Cream Cupcakes

    Tracy @ Next Level Baker
    Baileys Irish Cream Cupcakes are rich, moist chocolate treats infused with the smooth flavor of Baileys Irish Cream liqueur. Topped with a creamy Baileys buttercream frosting and chocolate shavings, they're the perfect boozy dessert for St. Patrick's Day or any special occasion.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 18 minutes
    Decorating Time 15 minutes
    Total Time 48 minutes
    Course Dessert
    Cuisine American
    Servings 20

    Equipment

    • 1 Stand or hand mixer

    Ingredients
      

    Cupcake base

    • 1 ½ cups cake flour
    • ½ cup cocoa flour
    • 1 teaspoon baking soda
    • ½ teaspoon salt
    • 1 ¼ cups white sugar
    • 10 tablespoons salted butter
    • 3 eggs room temperature
    • 1 ⅓ cup buttermilk room temperature
    • 3 tablespoons Baileys Irish Cream for cupcake tops

    Frosting

    • 8 tablespoons salted butter room temperature
    • 4 cups powdered sugar
    • 3-4 tablespoons Baileys Irish Cream
    • 1 tablespoon heavy whipping cream optional
    • 1 semi sweet chocolate bar for shaving optional

    Instructions
     

    • Preheat oven to 350℉. Line two 12-cup or one 24-cup muffin pans with cupcake liners.

    Cupcake base

    • Add the cake flour, cocoa powder, baking soda and salt to a small bowl. Mix well and set aside.
    • Add the butter and sugar to the mixing bowl. Mix on low until fully incorporated.
    • Add the eggs, one at a time, to the mixing bowl. Mix on low until incorporated.
    • Alternate adding half of the flour mix and half of the buttermilk. Mix on low until incorporated.
    • Use a large 4 tablespoon cookie scoop to fill each muffin tin.
    • Bake for 18-19 minutes, or until a toothpick comes out clean. [If you are using two 12 cup muffin pans on different oven racks, rotate pans halfway through.]
    • Let the cupcakes cool for 5-10 minutes. Pour the Bailey's Irish Cream into a small bowl. With a pastry brush, lightly brush the tops of each cupcake with the Baileys. Brush each cupcake twice. Move the cupcakes to a cooling rack to cool completely.

    Frosting

    • Add the room temperautre butter to a mixing bowl and mix on medium speed until creamy, about 1-2 minutes.
    • Add the powdered sugar and three tablespoons of Baileys to the mixing bowl. Mix on medium high until light and fluffy, scraping down the sides several times, about 7-8 minutes. [Depending on the temperature of the butter and the humidity of the kitchen, you may need to add an additional tablespoon of Baileys or heavy cream if the frosting is too heavy/thick.]
    • Add the frosting to the cupcakes by using an icing (offset) spatula, a regular knife or by piping it on.
    • Optional: top with chocolate shavings. To make chocolate shavings, use a vegetable peeler or a chocolate shaver to peel small pieces off the side of a semi sweet chocolate bar. (Handle the shavings minimally and quickly to avoid melting.)

    Notes

    Yields 20-24 cupcakes.

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    Keyword Baileys Irish Cream Cupcakes
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    Close up photo of a Baileys cupcake with Baileys buttercream frosting with a bite taken out in front of two other cupcakes on a gray plate

    Biscoff Cookie Butter Cheesecake

    by 1 Comment

    Biscoff Cookie Butter Cheesecake combines the warm cinnamon and caramelized sugar flavors of speculoos cookie butter and Biscoff cookies with the creaminess of a cheesecake. It's the perfect blend of richness and warm spices on a crisp crust made with Biscoff cookies.

    Side view of undecorated Biscoff Cookie Butter Cheesecake

    My first experience with speculoos cookies was love at first bite. When we lived in Europe, they would often serve a little treat on the side of your coffee orders. A lot of times, it was a little biscotti or a speculoos cookie. Perfect for dunking if you're the dunking type! I'm not, but I still loved the little treat. For this Biscoff Cookie Butter Cheesecake, it perfectly blends that familiar crunchy Biscoff cookie crunch with a creamy cookie butter cheesecake filling. Crunchy and creamy. Warm and sweet. Old memories and new memories. All the best combinations.

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    Ingredients

    Ingredients for Biscoff Cookie Butter Cheesecake: Biscoff cookies, salted butter, white sugar, cream cheese, eggs and cookie butter
    • Biscoff cookies
    • Cookie butter
    • Cream cheese
    • White sugar
    • Eggs
    • Salted butter

    See recipe card for quantities.

    Overhead view of partial Biscoff Cookie Butter cheesecake decorated with cookie butter drizzle and crumbled Biscoff cookies

    HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

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

    BAKE AT A LOWER TEMPERATURE

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

    USE THE MOAT METHOD FOR THE WATER BATH

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

    STEAM BATHS

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

    Instructions for Moat Method

    Step 1: Fill roasting pan with one inch of water. Place springform pan inside of a cake pan and then place the cake pan in the roasting ran.

    Variations

    • Decorations - there are many, many ways to decorate a cheesecake. I love drizzle, and cookie butter works like a charm for drizzling. All you have to do is slightly heat it in the microwave, and it's super easy to drizzle with a spoon, piping bag, or decorator bottle. You can do straight lines of drizzle back and forth across the top. Or use a more random design like I did for my Thin Mints Cheesecake. You can add a whipped cream topping. Extra full cookies on top. No cookies on top. So many options!

    Equipment

    To make the best cheesecakes, a stand up mixer or hand held mixer is needed. Also, a springform pan is needed to take the cheesecake out of the pan. A roasting pan is also helpful. However, if you don't have a roasting pan big enough for the moat method, you can fill a 9x13 pan with an inch or two of water to create a steam bath instead.

    Side view of partial Biscoff Cookie Butter cheesecake decorated with drizzled cookie butter and crumbled cookies

    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. 
    • The very best way to avoid cheesecake cracks is to bake at a lower temperature and use the moat method, as described above 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.
    • Cheesecake needs time to set in the refrigerator after baking. Refrigerate for at least 6-8 hours; however, overnight is best.
    • I love to use offset or artsy designs on the tops of cheesecakes. If you like a dead-center kind of centerpiece or a ring of whipping cream swirls around the edges, go for it. I've done lots and lots of those. Currently, I go for more of an artsy look. The best part about art is that it's meant to be imperfect. Have fun and don't worry about any mess ups!
    Grey plate with a fork, full Biscoff cookies, and a slice of Biscoff cookie butter cheesecake with a bite taken out with the rest of the cheesecake behind it

    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 them from the refrigerator into a bowl of warm (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're in a pinch, of course. We've all been there!

    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.

    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.

    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 kind of cookie butter should I use?

    I recommend either Trader Joe's brand of Speculoos cookie butter spread or Lotus brand of creamy Biscoff cookie butter. Both will work well.

    Looking for other recipes like this? Try these:

    Front 45 degree view of a whole Biscoff Cookie Butter Cheesecake
    Overhead photo of whole Biscoff Cookie Butter Cheesecake

    Biscoff Cookie Butter Cheesecake

    Tracy @ Next Level Baker
    Biscoff cookie butter cheesecake is a rich, creamy cheesecake infused with the irresistible flavor of cookie butter. The buttery Biscoff crust adds the perfect crunch, balancing the creaminess of the cheesecake. Topped with cookie butter drizzle and crumbled Biscoff cookies, every bite is pure indulgence.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour
    Cooling and Chill Time 10 hours
    Total Time 11 hours 15 minutes
    Course Dessert
    Cuisine American
    Servings 12

    Equipment

    • 1 Stand or hand mixer
    • 1 8 or 9 inch springform pan
    • 1 10 inch cake pan optional
    • 1 roasting pan optional

    Ingredients
      

    Crust

    • 1 package Biscoff cookies (8.8 ounces) Reserve 6 cookies for decorating
    • 2 tablespoons white sugar
    • 5 tablespoons salted butter melted

    Filling

    • 4 cream cheese blocks (8 ounces each) room temperature
    • 1 cup white sugar
    • 4 eggs room temperature
    • ½ cup cookie butter

    Topping (optional)

    • ½ cup cookie butter
    • 6 Biscoff cookies reserved from crust

    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.
    • Set aside 6 Biscoff cookies for decorating. Put the other 26 cookies in a food processor 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 cookie crumbs, 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 down flat with hands or a flat 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 the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
    • Add the cookie butter to the cream cheese in the mixing bowl and mix on low speed until well combined. Scrape down the sides of the mixing bowl as needed.
    • 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 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 into 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 (or wrapped springform 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 and refrigerate a minimum of 8 hours but preferably overnight.
    • After 8 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan (see FAQ if needed) if so desired and decorate the cheesecake.

    Topping the cheesecake (optional)

    • Warm the cookie butter in the microwave for 15-30 seconds until the cookie butter is pourable but still holds its shape. Use a spoon, piping bag or a decorator bottle to drizzle the cookie butter across the cheesecake in any pattern. You can also spread on the pourable cookie butter with a knife. Crumble the reserved cookies and add them on top. You can also create a pooled spot of drizzle to secure full cookies as shown in the photos.

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    Keyword Biscoff Cookie Butter Cheesecake
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    Overhead partial view of Biscoff Cookie Butter cheesecake with a piece cut out of it

    How to Make a Cheap Charcuterie Board

    by Leave a Comment

    Building a cheap charcuterie board is easy if you follow a few simple tips. We will show you some cute and cheap charcuterie board ideas made with ingredients found at Trader Joe's. All for under $30 too! Cheap charcuterie boards are the perfect appetizer for your next game night, dinner party, holiday get together or brunch!

    Top view of finished charcuterie board with assorted crackers, assorted meats, assorted cheeses, red and green grapes, and cut strawberries

    I'm not going to lie, making charcuterie boards used to cause me a little stress. But people love them. I love them. So I pressed on and made them anyway. But once I put different foods into category type and color, that made creating cute charcuterie boards a lot easier. However, charcuterie boards can get expensive if you're not careful. I found that both Trader Joe's and Aldi have perfect ingredients that cost a lot less. You can make a cute, easy charcuterie board from simple ingredients for under $30. For this post, we used ingredients from Trader Joe's. I'll even show you a step by step process and post my receipt!

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    Ingredients for an cheap charcuterie board

    Ingredients need for making an easy charcuterie board: assorted crackers, cut cheddar cheese, assorted meats, Spanish white cheese sampler, red and green grapes, and strawberries
    • Two different colors or types of crackers (buy an assorted pack!)
    • Two different colors or types of cheeses (like cheddar or Spanish cheeses)
    • Two different types of meats (buy an assorted pack!)
    • Two different types of fruit (like grapes and berries)

    Ideas for an easy charcuterie board

    Step 1 of making a charcuterie board: place crackers in an S shape

    Step 1: Lay out two different types of crackers in an S pattern.

    Step 2 of making a charcuterie board: add fruits near crackers on board

    Step 2: Add two or more types of fruits in different spots so that they are not touching each other.

    Step 3 of making a charcuterie board: add meats to crackers and fruits on the board

    Step 3: Roll or fold two or more types of meats. Add them in different spots.

    Step 4 of making a charcuterie board: fill in any remaining open spaces on the board with the cheeses

    Step 4: Fill in all the remaining spots with two or more colors/types of cheeses.

    Close up photo of a charcuterie board

    Substitutions

    • Gluten free - make sure to choose gluten free crackers.
    • Vegan - skip the meats (or use meat substitutes) and use vegan cheeses.

    Storage

    To store leftover charcuterie board ingredients, separate them into different air tight containers. Meats, cheeses and fruits go in the refrigerator. Crackers can be stored at room temperature.

    Next Level Tips

    • This post was about making an easy and cheap charcuterie board from ingredients found at Trader Joe's. But you can always fill in your board with ingredients you already have at home. I usually have nuts, olives, carrots, hummus and little jam and honey jars at home. Sometimes, I'll use baguette slices, mustards, chocolates and other candies if I have those too.
    • You can use any style or shape of board for your charcuterie board. You can even just use parchment paper on the counter! The dimensions of the boards in the photos are as follows: the rectangle board is 9x13 inches and the circle board is 13.5 inches in diameter.
    Side view of a full charcuterie board with another full charcuterie board in the background

    Cost

    For this easy and cheap charcuterie board, we wanted to stay under a budget of $30. It was close, but we did by 6 cents! The most expensive part of our purchase was the fruit. My daughter loves to use grapes and strawberries in her charcuterie boards, but I think we could have saved money by picking other fruits that were cheaper at Trader Joe's.

    Receipt from Trader Joes for charcuterie board ingredients

    I've seen a lot of posts online where they say they made a charcuterie board for X dollars but then add a whole bunch of other stuff from home. So I wanted to make sure that our first board (the rectangle board) only used the items that we bought at Trader Joe's. And guess what? We did it and had leftovers too! So we decided to make a second board (the circle board). We had some meat leftover from the first board, but my daughter may have eaten it. Ahem. So for the second board, we decided to add items from home which were the nuts, olives, blackberries and blueberries. Even after the second board, we still had some leftover fruit and crackers from our Trader Joe's purchase.

    Overhead view of two charcuterie boards next to each other

    FAQ

    How big of a board should I make?

    If you're making a board on a budget, I would recommend using a medium-sized board. The rectangle board in the photos is 9x13 inches. If you are hosting, you can always refill the board as needed or make a second board with the leftovers. If you're taking the board to a party, medium size works for that too. You don't want to take a massive board somewhere if you don't know if it will fit and what other foods will be there.

    What types of cheese should I use?

    When you're doing a charcuterie board on a budget, we suggest using different colored and textures of cheeses. You can use a hard cheddar or a gouda for orange. For white, you can use a manchego (we bought a Spanish sampler at Trader Joe's), a soft brie, havarati or Monterey Jack. You can pick cheeses that would normally be eaten with crackers or cut the cheeses into smaller cubes or pieces so that they can be eaten any themselves.

    What type of meats should I use?

    Use at least two different types of meats. Prosciutto can be rolled. Pre-sliced hard salami meats are always a hit. Little beef sticks are a great finger food too. Even lunch meat will work! Just roll it and make it took pretty.

    What types of crackers should I use?

    Flat crackers like table water crackers always work. Buttered crackers and flavored crackers work too. If you have spicy cheeses and meats, pick plain crackers. If you're using more plain cheeses, then a flavored cracker is a perfect pick. Sliced baguette is a filling and inexpensive option too.

    Looking for other recipes like this? Try these:

    Pairing

    These are my favorite dishes to serve with [this recipe]:

    Top view of charcuterie board with cheddar cheese, manchego cheese, assorted crackers, salami, prosciutto, strawberries, green grapesand red grapes

    How to Make a Cheap Charcuterie Board

    Tracy @ Next Level Baker
    Making a charcuterie board can be easy and cheap if you follow some simple steps and shop at a discount store like Trader Joe's or Aldi.
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Course Appetizer
    Cuisine American
    Servings 12

    Ingredients
      

    • 2 or more different types of cheeses (different colors and textures work best)
    • 2 or more different types of crackers
    • 2 or more different types of meats
    • 2 or more different fruits

    Instructions
     

    • Start with the crackers. Lay them on the board in an S shape so that the whole board has crackers from end to end. Use some from each type of cracker.
    • Next, place the fruit in groups near the crackers. For fruits that may bleed or juice, place them in a small bowl on the board. For grapes, cut them into small groups of 3 or 4 before placing them in clusters on the board.
    • After the fruit, place the meats on the board near the fruit. If you're using a long thin meat like prosciutto, roll it so that it's smaller. If you're using large pieces of salami, you can fold them in half and then fold them in half again and then cluster them on the board like flowers.
    • Lastly, fill in the rest of the board with sliced, cubed or chunks of different cheeses.

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    Side view of a charcuterie board with cheeses, meats, fruits and crackers with another full charcuterie board in the background

    Berry Yogurt Parfait

    by Leave a Comment

    Berry yogurt parfait is a yummy layered dish that's perfect for breakfast, meal prep or a snack. It's beautifully layered with berries, walnuts and Greek yogurt. This berry yogurt bowl has lots of protein with no added sugar which makes for a perfect breakfast, meal prep or snack.

    Side view of four jars of berry yogurt parfaits

    Friends, I eat this berry yogurt bowl for breakfast almost every day. Except for the occasional scrambled eggs or breakfast out, I do literally eat this berry yogurt parfait for breakfast every day. For years now! Typically, I just dump it in a bowl each morning. It's not as pretty as using jars, but it works and it's just as yummy. A lot of the time, I even use frozen blueberries and just microwave them for a minute first. I also use unsweetened high protein yogurt, as the berries are a natural sweetener. Plus, for the crunch, I use nuts instead of granola. So no sugar added either! And, because this berry yogurt parfait has lots of protein, it keeps you satisfied for much longer. It's super easy to meal prep too!

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    Ingredients

    Ingredients needed to make yogurt berry parfaits: blueberries, blackberries, strawberries, walnuts and greek yogurt
    • Greek yogurt
    • Berries of choice
    • Walnuts (or nuts of choice)

    See recipe card for quantities.

    Substitutions

    • Vegan - for vegan berry yogurt parfait, I highly recommend Forager Project's Organic Unsweetened Plain or Unsweetened Vanilla. The protein content is much less than Greek yogurt, but you could also add chia seeds, hemp hearts or a vegan protein powder to get more protein.
    • Gluten free - this recipe is naturally gluten free, so no substitutions are needed!

    Variations

    • Fruit - I typically use blueberries, but you can use any berry or combination of berries that you wish. You can even use a different type of fruit. I've made yogurt parfaits with mangos, jackfruit and bananas.
    • Nuts - I buy walnuts by the bag at Costco. They sell both organic and regular walnuts. If you don't like walnuts, use your favorite nut. I do recommend unsalted nuts if you use a different nut or a mixed nut combination though.
    Overhead view of a strawberry, walnuts and greek yogurt bowl

    Protein

    Greek yogurt is typically much higher in protein compared to other yogurt. The brand I used for this recipe has 16 grams of protein per serving. Walnuts have about 5 grams per serving. To add even more protein, you could add 2 tablespoons of chia seeds (4-5 grams of protein) or hemp hearts (6-7 grams of protein) to the yogurt part of the parfait. You could also mix in your favorite protein powder for extra protein as well.

    Storage

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

    Next Level Tips

    • Some of the healthiest meals and snacks are the simplest. Never be afraid to keep it simple! Simple doesn't have to mean boring or flavorless. I love the flavor combination of yogurt, berries and nuts. There's no need for any added sugar. Skip the granola!
    Side view of mason jar filled with greek yogurt, blueberries and walnuts next to two other jars filled with berry yogurt parfait partially visible

    FAQ

    Can I meal prep this recipe?

    Absolutely! You can make up to 5 days worth ahead of time. Preparing berry yogurt parfaits ahead of time works out perfectly for anyone that needs a grab and go breakfast or snack.

    Looking for other recipes like this? Try these:

    Overhead view of a strawberry, walnuts and greek yogurt bowl

    Berry Yogurt Parfait

    Tracy @ Next Level Baker
    Berry yogurt parfait is a deliciously layered dish. It's perfect for breakfast, meal prep, or a snack. Packed with berries, walnuts, and Greek yogurt, it's high in protein with no added sugar-just pure goodness!
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Breakfast, Snack
    Cuisine American
    Servings 1

    Ingredients
      

    For each individual serving

    • ¾ cup Greek yogurt
    • ½ cup berries of choice
    • ¼ cup walnuts

    Instructions
     

    • Layer the yogurt, berries and walnuts in a jar or bowl. For meal prep, layer it so that the yogurt and walnuts are not touching. Stir together just before eating.

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    Side view of three and a half jars of berry yogurt parfaits at an angle

    Kimchi Slaw

    by 2 Comments

    Kimchi slaw is a fusion of traditional coleslaw with Korean kimchi flavors. It is a bold, tangy and spicy twist on a classic slaw. You get all the amazing flavor of kimchi with the crunch of a coleslaw. It's quick and easy too!

    Overhead view of kimchi slaw in a bowl next to a fork and napkin

    When we travel, I loving trying street food and going to street markets. When we were in South Korea, you could get kimchi made from all different kinds of vegetables and in lots of different flavors. The fresh kimchi sold in the street markets was incredible. Where I live, we don't have a lot of choices for kimchi. However, most grocery stores carry at least a couple of options in the refrigerated section of the produce department. For convenience, I buy the Jongga brand from Costco. It's a medium spicy kimchi, tastes really good and, of course, you can't beat Costco prices. Jongga is a well known brand in South Korea too. The ingredients for this kimchi slaw make it an easy fusion of cabbage kimchi with crunchy cabbage coleslaw.

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    Kimchi Slaw Ingredients

    Ingredients needed to make kimchi slaw: prepackaged coleslaw cabbage, kimchi, sesame oil, soy sauce, rice vinegar, white miso, garlic and maple syrup
    • Coleslaw mix
    • Kimchi
    • Sesame oil
    • Rice vinegar
    • Soy sauce or tamari
    • Garlic
    • Miso paste
    • Maple syrup

    See recipe card for quantities.

    What is Kimchi?

    Kimchi is a traditional Korean fermented vegetable dish, most commonly made with cabbage as the main vegetable. It is seasoned with ingredients like garlic, onions, ginger, red pepper, fish sauce and fermented shrimp and then left to ferment. Fermented foods develop probiotics which are good bacteria. The probiotics give kimchi that tangy, slightly sour flavor and can also help with gut health and digestion. I'm always trying to find new ways to eat more probiotics.

    How to Make the Sesame Dressing

    Step 1 of making kimchi slaw: add sesame dressing ingredients to a small bowl

    Step 1: Combine all the sesame dressing ingredients into a small bowl.

    Step 2 of making kimchi slaw: whisk sesame dressing until all ingredients are combined

    Step 2: Whisk until all the sesame dressing ingredients are incorporated.

    How to slice the Kimchi

    Step 3 of making kimchi slaw: place kimchi on cutting board

    Step 1: Using a slotted spoon, place the kimchi on a cutting board.

    Step 4 of making kimchi slaw: slice kimchi until pieces more like coleslaw pieces

    Step 2: Cut the kimchi into pieces similar in size to the coleslaw mix.

    Substitutions

    • Vegan - kimchi is not typically vegan. If you want to make this kimchi slaw vegan, make sure you buy special kimchi that is labeled vegan.
    • Gluten free - use tamari sauce instead of regular soy sauce. They are both made from soy, but they are processed differently. Tamari sauce is almost always gluten free, but check the label.
    • Broccoli slaw - you can easily substitute a broccoli slaw mix for the coleslaw mix.
    • Mayo - you can substitute flavored mayo for the sesame dressing. I would recommend a Korean (or Japanese) mayonnaise as they usually have vinegar and other seasonings added.

    Variations

    • Spicy - I usually go with a medium spicy kimchi. If you want the kimchi slaw to be spicy, you can use a spicy kimchi or you can mix in some gochujang or sriracha into the dressing to make it spicier.
    Kimchi slaw in a bowl with light rays shining on the bowl

    Storage

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

    Next Level Tips

    • I almost always have red cabbage on hand for my everyday salad, so I add more red cabbage for some color pop. There's never enough red cabbage in the premade bag of coleslaw!
    • I also like to add cilantro and black sesame seeds as garnish. Both are completely optional but add another layer of flavor to the kimchi slaw.

    FAQ

    Can I make my own coleslaw mix?

    Absolutely! Thinly slice enough green cabbage, red cabbage and carrots to fill 8 cups. You can add as much or as little of each ingredient to fill the 8 cups. I rarely ever buy premade salad mixes, but for this recipe I do. The main flavor of kimchi slaw comes from the kimchi and the sesame dressing. The coleslaw mix is for crunch. So you can certainly make your own coleslaw mix, you could also make it easy and buy the premade coleslaw mix for this recipe. I won't tell. It will be cheaper too.

    I don't have miso paste or doenjang. What else can I use?

    You can use peanut butter or almond butter in place of the miso paste or doenjang. They don't have the same flavor, but both can add thickness to the dressing and another layer of flavor just like the miso paste or doenjang does.

    Partial bowl of kimchi slaw garnished with black sesame seeds and cilantro

    Looking for other recipes like this? Try these:

    Overhead view of a partial bowl of kimchi slaw in a bowl

    Kimchi Slaw

    Tracy @ Next Level Baker
    Kimchi slaw is a fusion of kimchi and coleslaw. It combines the tangy and spicy flavor of kimchi with the crunch of a coleslaw. Best of both worlds!
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Course Side Dish
    Cuisine American, Korean
    Servings 8

    Ingredients
      

    Dressing

    • ¼ cup sesame oil
    • 1 tablespoon rice vinegar
    • 2 tablespoons soy sauce or tamari for gluten free
    • 1 garlic clove minced
    • 1 tablespoon miso paste or doenjang
    • 1 teaspoon maple syrup

    Slaw Mix

    • 8 cups coleslaw mix*
    • 2 cups kimchi chopped
    • salt to taste optional
    • extra red cabbage or carrots for color optional
    • black sesame seeds or garnish optional
    • cilantro leaves or microgreens for garnish optional

    Instructions
     

    Make the dressing

    • Add all the dressing ingredients to a small bowl and whisk until incorporated. Set aside.
    • Add the coleslaw mix to a large bowl.
    • Scoop the kimchi out of its container with a slotted spoon. Chop the kimchi into similar sized pieces as the coleslaw mix. Add to the coleslaw mix and mix well.
    • Mix the dressing into the kimchi and coleslaw mixture.
    • Optional: salt to taste. I don't typically add salt as the soy sauce and kimchi usually adds enough salt.
    • Optional: garnish with black sesame seeds, cilantro or cilantro micro greens.

    Notes

    * An 14-16 ounce premade bag of coleslaw contains roughly 8 cups. You can also make your own coleslaw mix by thinly slicing 8 cups worth of green cabbage, red cabbage and carrots. 

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    Overhead view of partial bowl of kimchi slaw garnished with black sesame seeds and cilantro

    Small Batch Cinnamon Rolls

    by Leave a Comment

    Small batch cinnamon rolls are perfect for when you're craving fresh baked cinnamon rolls but don't want to make a whole pan. You get the same soft and fluffy cinnamon rolls but in a more manageable batch of 4 rolls. Enough that you could share. Yet not too many that you couldn't keep them all for yourself either.

    Overhead view of four cinnamon rolls in mini square baking cups next to an icing spatula with cream cheese frosting on it on top of a cooling rack.

    I love cinnamon rolls. I mean I really, really, really love them. They are one of my very favorite breakfast pastries. I usually take my overnight cinnamon rolls for brunch potlucks when there's a big group. But, sometimes, I don't need a whole pan. Sometimes, I just need a small batch. This recipe is perfect for the times when you need rolls for a smaller group, or just yourself, without having too many extras.

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    Ingredients

    Ingredients needed to make small batch cinnamon rolls: all purpose flour, white sugar, milk, egg, slated butter, active dry yeast, salt, brown sugar, cinnamon, cream cheese, powdered sugar, and heavy whipping cream.
    • All purpose flour
    • White sugar
    • Whole milk
    • Salted butter
    • Egg
    • Active dry yeast
    • Salt
    • Brown sugar
    • Cinnamon
    • Cream cheese
    • Powdered sugar
    • Heavy cream

    See recipe card for quantities.

    Best way to cut small batch cinnamon rolls

    For small batch cinnamon rolls, we roll the dough into a smaller rectangle of 4 inches by 10-12 inches and then top with the filling. Instead of rolling the dough into a log, use a pizza cutter and cut the dough into 4 strips. Roll each strip individually and tightly and place them into a small baking pan or individual baking cups. Since we have only 4 rolls, this makes cutting the rolls a lot easier. This method works for regular batch cinnamon rolls too, but it's super helpful for small batches.

    Cinnamon roll dough rolled out into rectangle topped with softened butter, brown sugar and cinnamon and cut into 4 strips ready to be rolled.

    Substitutions

    • Vegan - You can make these small batch cinnamon rolls as vegan sweet rolls. To replace the egg, you can make a flax egg or use an egg replacer like Bob Mill's. [For one flax egg, mix one tablespoon of flaxseed meal and three tablespoons of water and let sit for 10 minutes]. For the butter, substitute your favorite plant based butter. My current favorite is Miyoko's Plant Milk Butter, but it's not always easy to find. Most grocery stores now carry some version of plant based butter like Earth Balance or Country Crock brands. For the milk, substitute your favorite plant based milk. I recommend oat milk for a neutral milk when baking. For the heavy cream, you can substitute plant based heavy cream (Trader Joe's is the best I've tried so far), or use a little less of a plant based milk. And, of course, use vegan sugar.

    Variation

    You can also make my other flavored sweet rolls in smaller batches. Try the Lemon Raspberry Sweet Rolls or the Chocolate Rolls with Espresso Frosting.

    Equipment

    A hand mixer, or small stand mixer, is helpful in making small batch cinnamon rolls.

    Overhead close up photo of a cinnamon roll in a mini square baking cup next to an icing spatula with cream cheese frosting on it.

    Storage

    Store in an airtight container at room temperature for 1-2 days or in the refrigerator for 5-7 days. To warm up cinnamon rolls on day 2 or thereafter, just microwave them for 15-20 seconds. Not long, just enough to warm them up!

    Next Level Tips

    • Use a high quality cinnamon. There are different types of cinnamon and a good cinnamon can take your sweet rolls to a whole other level! Try a single source organic brand. I'm currently in love with Ceylon cinnamon from Indonesia. Think of cinnamon like coffee and chocolate. Where it's made and how it made make a difference!
    • You can bake this 4 cinnamon roll small batch in a small baking pan, ramekins or you can little aluminum baking cups like shown in the photos. For the baking cups, I suggest using the 5 ounce square or round baking cups. Cinnamon rolls expand out and up when baking. If you use a cup that's too small around, then the sweet rolls have no where to go but up. If that happens, you can lightly press them down a bit, but it's best to give the sweet rolls enough room to rise when baking.
    Overhead view of four cinnamon rolls in mini square baking cups on top of a cooling rack.

    FAQ

    Can I make these ahead of time?

    Definitely! To make these ahead of time, follow the instructions up through the Making the Filling instruction #6. Immediately after cutting the sweet rolls and placing them in the baking pan or baking cups, cover the pan/cups and place them in the refrigerator. The following day, take them out and let them sit covered on the counter to come to room temperature, approximately thirty minutes. Remove the cover and continue with the baking instructions.

    Looking for other recipes like this? Try these:

    Side view of cinnamon roll on plate with a bite on a fork.
    Overhead view of four cinnamon rolls in mini square baking cups on top of a cooling rack.

    Small Batch Cinnamon Rolls

    Tracy @ Next Level Baker
    Small batch cinnamon rolls are perfect when you want all the gooey, cinnamon-y deliciousness of a homemade cinnamon roll but don't want to make a whole pan. This small batch makes 4 rolls.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 15 minutes
    Rise Time 3 hours
    Total Time 3 hours 30 minutes
    Course Breakfast
    Cuisine American
    Servings 4

    Ingredients
      

    Dough

    • ¼ cup whole milk
    • ¾ teaspoon active dry yeast
    • 2 tablespoons white sugar
    • 3 tablespoons salted butter room temperature
    • 1 egg
    • 1 ½ cups all-purpose flour
    • ¼ teaspoon salt

    Filling

    • 2 teaspoons salted butter*
    • 3 tablespoons brown sugar
    • 2 teaspoon cinnamon

    Cream cheese frosting

    • 2 ounces cream cheese
    • 1 tablespoon salted butter
    • 1 cup powdered sugar
    • 1 tablespoon heavy whipping cream

    Instructions
     

    Making the dough

    • Take out the 3 tablespoons of butter and the egg to bring them to room temperature.
    • Heat the milk in the microwave until warm 105℉ - 110℉. [It's best to use a kitchen thermometer if you have one.] Add the warm milk, yeast and a little of the white sugar to the mixing bowl. Let sit for 5-10 minutes.
    • Add the rest of the sugar, the softened butter and the egg to the mixing bowl. Mix on low speed until the eggs are incorporated. The butter will not incorporate at this stage, which is normal.
    • Add the flour and salt to the mixing bowl and mix on low until the flour has been incorporated.
    • Switch to the dough hook on the mixer and mix on low, or knead by hand, for 5 minutes.
    • Spray a small bowl (or reuse the mixing bowl) with cooking spray. The dough is sticky and that's normal. Let the dough rise in a covered bowl for a total of two hours. After one hour, knead the dough using the stretch and fold method. If you're familiar with this method, do it in the bowl. If this is your first time, take the dough out of the bowl and set on a floured surface. Take a hold of a large piece of dough at the 12 position, stretch it away from your body, and then fold it back toward the middle of the dough ball. Rotate the ball ⅛ to ¼ of a turn and repeat the stretch out and fold back motions. Keep repeating until you have gone around 2 times and the dough becomes less stretchy. You DO NOT have to do this, BUT it does make the rolls more fluffy and soft. Put the dough back in the bowl to rise for another hour. So, the total rise time is two hours with the optional stretch and fold after one hour.

    Making the filling

    • Spray the baking pan or baking cups with cooking spray.
    • After the dough has risen for the two hours, put it on a floured surface and roll it out into a 4 x 10 inch rectangle. [If the dough is ever resistant, let it rest for 10 minutes. Don't overwork the dough trying to roll it out. It should roll out easily.
    • Brush less than one tablespoon of very soft butter on to the dough with a pastry or silicone brush. You want to use very soft but not melted butter. Think of the butter as the glue that will hold the brown sugar and cinnamon to the dough. You can also use your fingers or a knife to spread the butter.
    • Mix the brown sugar and cinnamon together in a small bowl until the cinnamon is incorporated into the sugar. Sprinkle the mixture evenly over the buttered dough and lightly press it in.
    • Cut the dough into 4 long strips using a pizza cutter.
    • Add the cut sweet rolls to your sprayed pan or cups of choice and cover with aluminum foil.
    • Allow the sweet rolls to rise in the pan for one hour.
    • While the sweet rolls are rising, preheat the oven to 350 ℉.
    • If you are using individual baking cups, place the baking cups on a baking sheet.
    • Bake the sweet rolls for 15-20 minutes. Check at 15 minutes. The sweet rolls are done when they are lightly golden brown on top. Don't overtake them.

    Making the frosting

    • When the cinnamon rolls are close to being done, start the frosting.
    • Put the softened cream cheese and softened butter in to a mixing bowl and mix on medium until thoroughly combined and fluffy.
    • Add the powdered sugar and the heavy whipping cream and mix on medium until light and fluffy. It will take 2-3 minutes.
    • While the cinnamon rolls are still hot, spread a very thin layer of frosting on every part of the outer layer of the cinnamon rolls. It will melt, and that's perfect. It softens the outer layer of the lightly browned rolls.
    • Once the sweet rolls have cooled for at least 15 minutes, spread the rest of the frosting on the sweet rolls. If you are not serving them warm, wait until they have completely cooled to frost them.

    Notes

    • You need less than one tablespoon of butter for the filling. Just eyeball it when you're cutting the stick of butter since the hash lines are in one tablespoon increments. 

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    Top view of cinnamon roll on plate with a bite on a fork.

    Easy Chocolate Zucchini Cake

    by Leave a Comment

    Single layer chocolate zucchini cake is easy, chocolatey and delicious. The zucchini makes this cake moist, but you'll never taste the zucchini. It's the perfect way to use up extra zucchini and sneak in some vegetables.

    Close up photo of a slice of chocolate zucchini cake with chocolate buttercream frosting. Two additional slices of cake with frosting in the background.

    Chocolate zucchini cake is one of my very favorite chocolate cakes. It's moist, sweet and contains vegetables! It's a win-win-win cake. I often just serve this cake naked (plain) or with a dusting of powdered sugar for a little flair. But if you want to top it with frosting, I will also include an easy chocolate buttercream frosting. The chocolate buttercream frosting takes this moist and delicious cake to something wickedly decadent. You choose! Either way you top it, the cake still has zucchini and some extra nutrients that you don't normally get in chocolate cake.

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    Chocolate Zucchini Cake Ingredients

    Ingredients for chocolate zucchini cake: all purpose flour, liquified zucchini, white sugar, vegetable oil, eggs, cocoa powder, milk, cinnamon, espresso powder, baking powder, baking soda, salt.
    • Cocoa powder
    • All purpose flour
    • Espresso powder
    • Baking powder
    • Baking soda
    • Cinnamon
    • Salt
    • Vegetable oil
    • White sugar
    • Eggs
    • Liquified zucchini
    • Milk

    See recipe card for quantities.

    Chocolate Buttercream Ingredients

    Ingredients needed for chocolate buttercream frosting: salted butter, powdered sugar, heavy whipping cream, cocoa powder

    See recipe card for quantities.

    Variations

    • Add-ins - this chocolate zucchini cake can support 1 cup of finely crushed nuts or 1 cup of chocolate chips. Just stir them in until they're evenly distributed.
    • Vegan - you can make this chocolate zucchini cake vegan by replacing the milk, butter and heavy cream with plant based equivalents. (I like oat milk for baking, Miyoko's plant based butters and Trader Joe's vegan heavy cream.) For the eggs, you can substitute an egg replacer (like Bob's Red Mill brand) or you can use flax eggs. To replace the 3 eggs used in this recipe, mix 3 tablespoons of ground flaxseed with 9 tablespoons of water. Let the mixture sit for 10 minutes before adding it in place of the eggs.

    Equipment

    A food process or blender is needed to liquify the zucchini. A hand mixer or stand mixer is needed to make the chocolate buttercream frosting. However, a mixer is not necessary to make the chocolate zucchini cake itself.

    Side view of row of chocolate zucchini cake in the baking pan

    Storage

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

    Next Level Tips

    • I love using espresso powder to enhance the flavor of chocolate. You can easily substitute instant coffee for the espresso powder. Or if you don't have espresso powder or instant coffee, you could also use 2 teaspoons of vanilla.
    • I usually serve this easy chocolate zucchini cake naked (plain) without any decorative additions. The cake is sweet and moist enough without any frosting. Sometimes, I sprinkle powdered sugar on top for fun. But when I really want to take this cake to the next level, I add a chocolate buttercream frosting. I'll add the chocolate buttercream recipe here as optional.

    FAQ

    How do I liquify zucchini?

    Zucchini will easily liquify in a food processor or a blend. First, chop the zucchini in to large chunks to fit them in the food processor or blender, and then blend until the zucchini becomes a chunky liquid. It usually takes under a minute.

    Side view of slice of chocolate zucchini cake topped with powdered sugar on a plate

    Looking for other recipes like this? Try these:

    Close up photo of a slice of chocolate zucchini cake with chocolate buttercream frosting.

    Easy Chocolate Zucchini Cake

    Tracy @ Next Level Baker
    Chocolate zucchini cake is a decadent, super moist dessert where chocolate meets the subtle magic of liquified zucchini. It's super easy to make too!
    Print Recipe Pin Recipe
    Prep Time 10 minutes
    Cook Time 50 minutes
    Frosting 20 minutes
    Total Time 1 hour 20 minutes
    Course Dessert
    Cuisine American
    Servings 15

    Equipment

    • 1 food processor or blender
    • 1 hand or stand mixer or whisk

    Ingredients
      

    Chocolate Zucchini Cake

    • 2 ½ cups all purpose flour
    • ½ cup cocoa powder
    • 1 teaspoon cinnamon
    • ½ teaspoon espresso powder
    • 2 ½ teaspoons baking powder
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • ¾ cup neutral vegetable oil
    • 2 cups white sugar
    • 3 eggs
    • 2 cups liquified zucchini (approx. 3 medium zucchinis)
    • ½ cup milk

    Chocolate Buttercream Frosting (optional)

    • 2 sticks salted butter* room temperature
    • ¼ cup cocoa powder
    • 4 cups powdered sugar
    • 2-4 tablespoons heavy whipping cream

    Instructions
     

    Chocolate zuccini cake

    • Preheat the oven to 350 ℉. Lightly spray a 9x13 baking pan.
    • Combine the flour, cocoa powder, cinnamon, espresso powder, baking powder, baking soda, and salt in a small bowl and set aside.
    • Add the sugar and vegetable oil to a mixing bowl and mix until combined
    • Add the eggs to the mixing bowl and mix until combined.
    • Liquify the zucchini in a food processor or blender until it's a chunky liquid. Then add it to the mixing bowl and mix until combined.
    • Alternate adding the dry ingredients and the milk. Mix until combined.
    • Pour the batter into a 9x13 baking pan. Bake at 350 ℉ for 50-55 minutes. Check at 50 minutes. The edges should be slightly pulling away and the center of the cake should spring back. Allow the cake to cool completely before adding any powdered sugar or frosting.

    Chocolate buttercream frosting

    • Add the salted butter and the cocoa powder to a mixing bowl. Mix on medium speed until all the cocoa powder has been incorporated into the butter and the mixture is light and fluffy. Scrape down the sides once or twice.
    • Then add the 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, mix on medium high and check for fluffiness.]
    • Frost the cake by using an icing (offset) spatula, a regular knife or by piping it on.

    Notes

    *If using unsalted butter, add ¼ teaspoon of salt. The salt balances the sweetness of the sugar in the frosting. 

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    Chocolate Bundt Cake

    by Leave a Comment

    Rich, moist and easy chocolate chocolate chip bundt cake that starts with a boxed cake mix and pudding mix. Simple. Elegant. Delicious.

    Top view of chocolate bundt cake with no frosting or decorations

    This Chocolate Bundt cake recipe has been a family favorite for over 15 years. It's the one my son always requested for his birthday. 15 years ago, I only made a handful of cakes from scratch. It was a time when jazzed up boxed cake mixes were very popular. In fact, this recipe was inspired by and adapted from the Darn Good Chocolate Cake recipe from Anne Byron's The Cake Mix Doctor cookbook. This great cookbook was first published in 1999, which means it was published before Nothing Bundt Cake existed. I have no idea what inspired Nothing Bundt Cakes' Chocolate Chocolate Chip bundt cake recipe, but I wouldn't be surprised if they were inspired by Anne Byron as well. It's just that good. In fact, I would argue that this recipe is even better than Nothing Bundt Cakes' Chocolate Chocolate Chip bundt cake.

    Top view of a chocolate bundt cake topped with powdered sugar

    And as for the frosting, the original recipe by Anne Byron had no frosting or glaze. The cake is sweet and rich and moist and really needs no frosting or glaze. But I always used a powdered sugar shaker to shake on some powdered sugar to make it a little prettier. Until Nothing Bundt Cake came out with their frosting drips and fancy cake toppers. So now whenever I really want to add some extra flair to this cake, I will do a cream cheese frosting droop design and add some fresh flowers. This is where you can add your own favorite frosting design or cake topper too!

    Close up of chocolate bundt cake with frosting and a pink floral topper
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    Cake Ingredients

    Ingredients for chocolate bundt cake: Devils' food cake mix, vanilla pudding, cocoa powder, espresso powder, water, vegetable oil, sour cream and eggs
    • Devil's Food cake mix
    • Small vanilla instant pudding mix
    • Cocoa powder
    • Espresso powder
    • Sour cream
    • Vegetable oil
    • Warm water
    • Eggs
    • Semi sweet chocolate chips

    See recipe card for quantities.

    Frosting Ingredients

    • Powdered sugar
    • Cream cheese
    • Salted butter
    • Heavy whipping cream

    See recipe card for quantities.

    Substitutions

    • Pudding mix - you can use chocolate pudding mix in place of the vanilla pudding mix + cocoa powder. The original recipe called for chocolate pudding mix, but I have a cocoa powder that I truly love. So I always use vanilla pudding mix + my favorite cocoa powder.
    • Espresso powder - you can grind your own favorite coffee bean into a fine grind or even substitute instant coffee powder for the espresso powder. However, if the instant coffee granules are large and not a fine grind like used for espresso, dissolve them in the warm water.

    Variations

    • Cupcakes - you can turn use this recipe for cupcakes as well. Bake those at 350 degrees for 18-20 minutes.

    Storage

    Store the chocolate bundt cake in an airtight container for up to 7 days. Non-frosted cake may be stored at room temperature, but frosted cake should be stored in the refrigerator.

    Next Level Tips

    • I love making desserts from scratch. But I'm not going to lie, this is one of my go-to cakes for when I need an easy, last-minute fool-proof dessert. There are big opinions on both sides about using boxed cake mix. My opinion is that if bakeries can do it (some just buy the mix by the 50 pound bag instead) and professional bakers can do it, then so can I on occasion. And I do, without any guilty feelings. This cake is just that good!
    • The espresso powder is optional, but espresso powder enhances the chocolate flavor. Try it! Even if you have to use instant coffee instead of espresso powder, it's worth it.
    • If you find frosting too sweet, add ⅛ to ¼ teaspoon of salt to the frosting. Salt balances out the sweetness. And by using a small amount, you don't taste saltiness.
    • I love topping this cake with fresh flowers. Just make sure the flowers you choose are non-poisonous and safe to be touching food.
    Side view of cut chocolate chocolate chip bundt cake

    FAQ

    Can I make my own cake topper?

    Absolutely! You can make a light tissue paper flower or use real flowers. To use real flowers, you can wrap the stems in plastic wrap to make a centerpiece to fit in the hole of the bundt cake. Or, sometimes, I'll just use one or two flowers and stick them directly into the cake. Just make sure to use non-poisonous flowers.

    What piping tip was used in the photos?

    The Ateco round tip #12 was used for the chocolate bundt cake in the photos.

    Looking for other recipes like this? Try these:

    Top view of a chocolate bundt cake topped with powdered sugar

    Chocolate Bundt Cake

    Tracy @ Next Level Baker
    Chocolate bundt cake with chocolate chips is rich, moist and dense with pockets of yummy chocolate chips. And because the base is a boxed cake mix, it's super easy.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 50 minutes
    Frosting time 30 minutes
    Total Time 1 hour 35 minutes
    Course Dessert
    Cuisine American
    Servings 16

    Equipment

    • 1 Hand or stand mixer

    Ingredients
      

    Cake Base

    • 1 box of Devil's Food cake mix
    • 1 small box of vanilla pudding mix
    • 2 tablespoons cocoa powder
    • 1 teaspoon espresso powder optional
    • 1 cup sour cream
    • ½ cup vegetable oil
    • ½ cup warm water
    • 4 eggs
    • 10 ounces semisweet chocolate chips

    Frosting (optional)

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

    Instructions
     

    Making the cake

    • Preheat the oven to 350 ℉. Spray a 9 inch bundt pan with cooking spray.
    • Place the cake mix, pudding mix, cocoa powder and espresso powder in a mixing bowl and mix until the dry ingredients are combined.
    • Add the water, oil, sour cream and eggs to the dry ingredients in the mixing bowl. Mix on low for one minute. Scrap down the sides and mix an additional minute or just until all the ingredients are combined.
    • Stir in the chocolate chips until they are evenly distributed.
    • Pour the batter in to the sprayed bundt pan. The batter will be thick. Smooth out the batter with a spatula.
    • Bake for 45-50 minutes until the cake starts pulling away from sides and also springs back when touched.
    • Remove the cake from the oven and cool on a cooling rack for at least 20 minutes.
    • Invert the cake on to a cakeboard or a serving plate. Allow the cake to completely cool before frosting or finishing with powdered sugar.

    Frosting the cake (optional)

    • Add the room temperature cream cheese and butter to a mixing bowl and mix on medium speed until creamy with no lumps, about 2 minutes.
    • Add the powdered sugar and 2 tablespoons of 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 cream cheese and butter and the humidity of the kitchen, you may need to add more heavy shipping cream if the frosting is too heavy/thick. Add additional heavy whipping cream one tablespoon at a time, mix on medium high and check for fluffiness.]
    • Add the frosting to a piping bag and pipe on the frosting. Or use a knife or icing offset spatula to spread the frosting on the cake.

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    Overhead view of entire chocolate chocolate chip bundt cake with frosting drips and a floral cake topper

    Everything Bagel Cheeseball

    by Leave a Comment

    Everything Bagel Cheeseball is everything you love about a classic cheeseball but crusted with everything bagel seasoning! It's crunchy, nutty, garlicky and delivered with a rich, creamy cheese blend for a perfect savory bite. All from 5 simple ingredients!

    Serving platter with an everything bagel cheeseball surrounded by plain bagel slices, carrots and pita chips

    I love everything bagels and everything bagel seasoning. But I actually love everything bagel seasoning best when it's not on the outside of a bagel. I love it best when it's directly on the cheese. Then, you get the full flavor of the spices and the full crunchiness of the texture. And you get to taste the everything bagel seasoning in each creamy cheesy bite and not just on the top half of a bagel. I feel like Trader Joe's made everything bagel seasoning famous, but it's now found in almost every grocery store. Personally, I love to make my own for the freshest flavor. Homemade everything but the bagel seasoning is an easy mix of six spices. Buy it in the store or make your own, but definitely use it to make a cheeseball. So yummy!

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    Ingredients

    Photo of ingredients needed to make everything but bagel cheeseball: shredded sharp white cheddar cheese, cream cheese, everything but bagel seasoning and parsley
    • Shredded sharp white cheddar cheese
    • Cream cheese
    • Green onions
    • Everything but the bagel seasoning
    • Parsley

    See recipe card for quantities.

    Instructions

    Cheeseballs are easy to make with a few helpful steps.

    Melted cheese step of making an Everything Bagel Cheeseball

    Step 1: Add the shredded white cheddar cheese and the cream cheese to a microwavable bowl. Melt and stir in 30 second increments until fully melted and combined. Approximately 90 seconds.

    Process shot of forming a cheeseball with plastic wrap inside a cup

    Step 2: Stir in the rest of the ingredients to the cheese mixture. Add the cheese mixture to a cup lined with plastic wrap and cinch the top together. Refrigerate in the cup for a minimum of 2 hours but preferably overnight.

    Process shot of formed cheeseball still in plastic wrap

    Step 3: After chilling, remove the plastic wrapped cheeseball from the cup and finish shaping the cheeseball.

    Process shot of rolling a cheeseball in everything but bagel seasoning to cover it in the seasoning

    Step 4: Add the rest of the everything bagel seasoning to a plate and roll the cheeseball in the seasoning until the cheeseball is completely coated.

    Once the cheeseball is fully covered (I do the bottom too!), place it on a serving plate or charcuterie board and surround with bagel slices, crackers or veggies.

    Substitutions

    • Cheese - I love using sharp white cheddar cheese for everything bagel cheeseballs, but you can easily substitute another type of cheese. You can also use a milder cheese and then add 1 ½ teaspoons of Worcestershire sauce or soy sauce for a little umami kick.

    Variations

    • Mini cheeseballs - instead of one large cheeseball, you can use this recipe to make tiny, bite-size cheeseballs that are perfect for an appetizer plate or charcuterie boards. Follow all of the instructions until the cheeseball is fully chilled. Once it's fully chilled, you can take pieces of the cheeseball and roll them into smaller balls. If you want them all the same size, use a cookie scoop. You can also add fun little appetizer skewers too.

    Storage

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

    Close up photo of an everything bagel cheeseball on a serving platter surrounded by plain bagel slices, carrots and pita chips

    Next Level Tips

    • Shred your own cheese! It's cheaper to buy cheese in chunks. Also, chunks of cheese don't have the additives and coatings that pre-shredded cheese does. It only takes 2 minutes to shred your own cheese and it tastes so much better!
    • For an umami kick, you can add 1 ½ teaspoons of Worcestershire or soy sauce to this recipe. I love the added flavor, but it does add a brown tint to the cheeseball. I usually only add those sauces with orange cheeses, but the flavor is amazing.
    • For a charcuterie board or as an appetizer, can make make tiny bite-size individual cheeseballs with this same recipe. They're super cute with a fun little appetizer skewer too.

    FAQ

    Can I make this ahead of time?

    Absolutely! I recommend making the cheeseball at least a day ahead of time and then rolling it in the everything but the bagel seasoning the day of serving.

    Plate with small bites of sliced bagels, pita chips and carrots with everything but bagel seasoning cheeseball on each bite in front of the serving platter with the everything but bagel seasoning cheeseball and extra bagel slices, pita chips and carrots

    Looking for other recipes like this? Try these:

    Everything Bagel Cheeseball

    Tracy @ Next Level Baker
    Everything bagel cheeseball is the perfect crowd pleaser for any party, holiday or game day celebration. It's easy to make and delivers the richness of a cheeseball topped with a savory crunch.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cooling time 2 hours
    Total Time 2 hours 15 minutes
    Course Appetizer
    Cuisine American
    Servings 12

    Ingredients
      

    • 4 ounces sharp white cheddar cheese shredded
    • 8 ounces cream cheese
    • ¼ cup green onions, all parts sliced thinly
    • ¼ cup everything but bagel seasoning
    • 1 teaspoon dried parsley

    Instructions
     

    • Gather the ingredients and shred the white cheddar cheese. Thinly slice the green onions using all of the white parts, some light green parts and some green tops and set aside.
    • Line the cup that you will use to shape the cheeseball (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 microwavable bowl. Melt and stir in 30 second increments until fully melted and combined. Approximately 90 seconds to two minutes.
    • Stir the the green onions, parsley, and 1 and ½ teaspoons of the everything bagel seasoning in to the cheese mixture.
    • Add the cheese mixture to the plastic lined cup and cinch with a clip.
    • Refrigerate for a minimum of two hours but preferably overnight.
    • Remove the plastic wrapped cheeseball from the refrigerator and the cup. While the cheeseball is still in the plastic, shape the cheeseball as desired.
    • Spread the rest of the everything but the bagel seasoning on a plate. Remove the cheeseball from the plastic and roll in the seasoning until the cheeseball is fully covered in the seasoning.
    • Refrigerate or serve and enjoy!

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    Everything But The Bagel Seasoning

    by Leave a Comment

    Homemade everything but the bagel seasoning is inspired by the crunchy spices found on an everything bagel. It's a savory, nutty and garlicky blend that can be sprinkled on any dish to take it to the next level.

    Photo of deviled eggs topping with everything but bagel seasoning plus carrots and pretzels on the side

    I'm not sure who invented the everything bagel. Believe it or not, that appears to be a contentious subject. And I'm not even sure who first starting making everything bagel seasoning blends and offering them for sale in grocery stores. But I have to give props to Trader Joe's for the super fun names of their spice blends. So while the spice blend itself has been around for a long time, the name of this spice blend is a little nod to Trader Joe's. And I love Trader Joe's, but I can't always make it out to one. Thankfully, I also love making my own spice blends, so here is my favorite version of everything but the bagel seasoning.

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    Ingredients

    Homemade everything but the bagel seasoning blend consists of 6 spices

    Photo of ingredients needed to make everything but bagel seasoning in tiny bowls: white sesame seeds, flakes salt, dried granulated minced garlic, dried minced onion, black sesame seeds and poppy seeds
    • Toasted white sesame seeds
    • Flaked salt
    • Dried minced garlic
    • Dried minced onion
    • Black sesame seeds
    • Poppy seeds

    See recipe card for quantities.

    Uses for Everything but the Bagel Seasoning

    Everything but the bagel seasonings is, of course, awesome on bagels. But, there are so many more ways to use it:

    • Avocado toast
    • English muffins
    • Everything but the bagel cheeseball
    • Deviled eggs
    • Hard boiled eggs
    • Popcorn
    • Roasted veggies
    • Meat rubs

    Variations

    • No salt - if you need a no salt seasoning, you can leave the salt out. You can also cut down on the amount of salt in the recipe for a low salt option. You can also substitute a different type of salt, like course salt.

    Storage

    Store homemade everything but the bagel seasoning in a cool but dry, dark place for 3 to 6 months.

    Next Level Tips

    • If you can't find toasted white white sesame seeds, toast your own! Toasting is optional, but don't skip it. Toasted white sesame seeds takes homemade everything but the bagel seasoning to the next level!
    • I highly recommend flaked salt for everything but the bagel seasoning. It's nice and light but won't all sink to the bottom of the jar. However, I also highly recommend that you smash it a hit. Sometimes, there are quite large pieces and no one wants a bite full of salt! So just smash it down a bit first.
    • Homemade spice blends make great little gifts for friends and neighbors!

    FAQ

    I can't find toasted sesame seeds, so can I toast my own?

    Absolutely! Toasting your own sesame seeds is a cheaper way to go, and it's super easy. It's very similar to toasting coconut. See the section below on toasting sesame seeds.

    How to Toast Sesame Seeds

    Process shot of toasted white sesame seeds

    Toasting sesame seeds step: Use a non-stick pan and turn the heat to medium. Do not use any cooking spray, oil or butter. Add the white sesame seeds in mostly a single layer. Stir occasionally until the sesame seeds start to brown and then stir frequently until the sesame seeds are light golden brown and smell nutty, approximately 3-5 minutes. Remove the pan from the heat and transfer the toasted sesame seeds to a plate to cool as they will continue cooking in the hot pan.

    Looking for other recipes like this? Try these:

    Jar of everything bagel seasoning spilling out onto a gray plate

    Everything but the Bagel Seasoning

    Tracy @ Next Level Baker
    Everything but the bagel seasoning is a flavorful spice blend inspired by the toppings of an everything bagel, but without the bagel. It's super versatile and adds a bold flavor to any dish.
    Print Recipe Pin Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Course Side Dish
    Cuisine American

    Ingredients
      

    • 3 tablespoons white sesame seeds toasted
    • 2 tablespoons flaked salt smashed
    • 2 tablespoons dried minced garlic
    • 1 tablespoon dried minced onion
    • 1 tablespoon black sesame seeds
    • 1 tablespoon poppy seeds

    Instructions
     

    • Add all ingredients to a spice storage jar and shake well. Yields just over ½ cup.

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    Jar of everything bagel seasoning spilling out onto a gray plate

    Thin Mints Cheesecake

    by 2 Comments

    Thin Mints cheesecake is a rich, creamy dessert that combines cool mint and rich chocolate with the iconic Girl Scout cookies for the perfect decadent dessert. This is an indulgent yet refreshing dessert and absolutely perfect for Thin Mints lovers!

    One slice of Thin Mints cheesecake on a plate with a bite on a fork in front with a box of Thin Mints in the background

    I always look forward to the end of January, because the end of January means it's Girl Scouts cookie time! I loved Girl Scouts as a kid, as a Girl Scout leader and now as a baker too. As a baker, I love using Girl Scout cookies as an ingredient in other desserts. Thin Mints are dreamy in cupcakes like my Thin Mints Cupcakes recipe, and they're dreamy in cheesecakes too. The nostalgic flavor of Girl Scout cookies just elevates any other dessert. It's that place where the familiar meets the unexpected. Pure dessert bliss!

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    Ingredients

    Ingredients needed to make Thin Mints cheesecake: Thin Mints cookies, Oreo cookies, salted butter, white sugar, cream cheese, eggs, peppermint extract, chocolate melting wafers
    • Thin Mints cookies
    • Oreo cookies
    • Salted butter
    • White sugar
    • Cream cheese
    • Eggs
    • Peppermint extract
    • Chocolate melting wafers

    See recipe card for quantities.

    HOW TO BAKE A CHEESECAKE WITHOUT CRACKS

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

    Bake at a lower temperature

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

    Use the moat method for the water bath

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

    Steam baths

    Ok, say you don't have a roasting pan big enough to fit your springform pan and cake pan. You can do the steam bath method, which usually works. I will say it's not quite as fool proof as the moat method though. 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.

    Photo of partial Thin Mints cheesecake topped with chocolate drizzle, crumbled Thin Mints and two full Thin Mints

    Variations

    • Decorating - there are many, many ways to decorate a cheesecake. You can use a ganache instead of the melting chocolate for a drizzle with a softer texture. You can do straight lines of drizzle back and forth across the top. You can add a whipped cream topping. Extra full cookies on top. No cookies on top. So many options!
    • Cookies - the reason that this recipe has part Oreos and part Thin Mints is Thin Mints are expensive, so I like to keep my recipes to one box of Thin Mints or less. You need a few leftover to sample after all! I also feel like Thin Mints have a little too much fat to use all Thin Mints in the crust. However, you could easily replace all the Thin Mints with Oreos for a mint Oreo cheesecake though.
    • Food coloring - my personal preference is minimal food coloring, but you could easily add some green food coloring to the cheesecake filling. If you want to add food coloring, add it at the beginning with the cream cheese blocks.

    Equipment

    To make the best cheesecakes, a stand up mixer or hand held mixer is needed. Also, a springform pan is super helpful if you want to take the cheesecake easily out of the pan. A 10 inch cake pan and roasting pan are needed for the moat method. However, if you don't have a roasting pan big enough, you can fill a 9x13 pan with an inch of water to use the steam bath method instead.

    Storage

    Store the Thin Mints cheesecake in an airtight container in the refrigerator for up to 5-7 days.

    Next Level Tips

    • Always use room temperature cream cheese and room temperature eggs for cheesecakes. 
    • The very best way to avoid cheesecake cracks is to bake at a lower temperature and use the moat method, as described above and in the FAQs. 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.
    • Cheesecake needs time to set in the refrigerator after baking. Refrigerate for at least 6 hours; however, overnight is best.
    • I love to use offset or artsy designs on the tops of cheesecakes. If you like a dead-center kind of centerpiece or a ring of whipping cream swirls around the edges, go for it. I've done lots and lots of those. Currently, I go for more of an artsy look. This one was decorated with some random swirls using Ghirardelli dark chocolate flavored melting wafers and chopped Thin Mints. It was done within minutes. It can be that easy!
    Overhead view of Thin Mints cheesecake on a cakeboard plate with a slice of Thin Mints cheesecake on another plate with three Thin Mints cookies and a box of Thin Mints nearby

    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 them from the refrigerator into a bowl of warm (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're in a pinch, of course. We've all been there!

    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.

    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.

    One slice of Thin Mints cheesecake with a box of Thin Mints in the background

    Looking for other recipes like this? Try these:

    Close up photo of Thin Mints cheesecake topped with chocolate drizzle, crumbled Thin Mints and two full Thin Mints

    Thin Mints Cheesecake

    Tracy @ Next Level Baker
    Thin Mints Cheesecake combines the creamy, velvety texture of cheesecake with the flavors of cool mint, rich chocolate and an iconic Girl Scout cookie to create the perfect dessert.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 20 minutes
    Cook Time 1 hour 6 minutes
    Chilling and decorating time 8 hours 30 minutes
    Total Time 9 hours 56 minutes
    Course Dessert
    Cuisine American
    Servings 12

    Equipment

    • 1 Stand or hand mixer
    • 1 8 or 9 inch springform pan
    • 1 10 inch cake pan optional
    • 1 large roasting pan optional

    Ingredients
      

    Crust

    • 1½ cups Oreo cookies (approx. 20 cookies) centers removed
    • ½ cup Thin Mints cookies (approx. 5 cookies)
    • 6 tablespoons salted butter melted
    • 2 tablespoons white sugar
    • ½ teaspoon pepermint extract

    Cheesecake filling

    • 4 cream cheese blocks (8 ounces each) room temperature
    • 1 cup white sugar
    • 4 eggs room temperature
    • ½ teaspoon peppermint extract
    • ½ cup Thin Mints (approx 5. cookies) chopped

    Cheesecake toppings

    • ½ cup melting chocolate wafers melted
    • Thin Mints (approx 2. cookies) chopped
    • Additional Thin Mints for decoration

    Instructions
     

    Make the crust

    • Preheat oven to 325°. Spray 8 or 9 inch springform pan with cooking spray and set aside.
    • Remove the white centers of the Oreos and discard. Use a food processor to grind the Oreos and Thin Mints into small crumbs. [It's ok to have some bigger pieces of cookies as the grind doesn't need to be too fine.]
    • Mix the cookie crumbs, melted butter, peppermint extract and 2 tablespoons of white sugar together until well combined.
    • Add the crust mixture to the springform pan. Pat down flat with hands or a flat 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 the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
    • Add the white sugar and peppermint extract to the mixing bowl and mix on low speed until well 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.
    • Gently stir in the chopped Thin Mints cookies until evenly distributed.

    Bake and Cool the Cheesecake

    • Add the filling to the crust in the springform pan. Place the springform pan in a larger cake pan (or cover sides of springform pan with aluminum foil). Fill the roasting pan with one inch of water. Carefully add the springform pan in a cake pan (moat method) or with an aluminum foil wrap into the roasting pan with 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 alone for two hours. After two hours, remove the cake pan (or wrapped springform 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 and refrigerate a minimum of 6 hours but preferably overnight.
    • After 6 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan (see FAQ if needed) if so desired and decorate the cheesecake.

    Decorate the cheesecake

    • Melt the melting chocolate wafers in the microwave according to the package instructions. Most melt in less than 60 seconds. Using a decorator squeeze bottle, a piping bag or a spoon, drizzle the chocolate onto the cheesecake. Top with chopped and/or whole Thin Mints cookies.

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    Photo of Thin Mints cheesecake topped with chocolate drizzle, crumbled Thin Mints and two full Thin Mints

    Samoas Cheesecake

    by Leave a Comment

    The beloved flavors of caramel, chocolate and toasted coconut meet creamy cheesecake in this indulgent treat. This Samoas cheesecake is a delicious tribute to a classic Girl Scouts cookie.

    Slice of Samoas cheesecake topped with chocolate and toasted coconut on a plate with a bite of cheesecake on a fork on the plate with a box of Samoas cookies in the background.

    It's so fun (and yummy!) to try and make good things even better. Like, what if we could get all the best flavors of a Samoas cookie, but in a rich, creamy cheesecake? I'm not going to lie, cheesecakes are one of my top 5 favorite desserts. Ever. So I've made a lot of cheesecakes. Like hundreds and hundreds of cheesecakes. I especially love when I can bring a new flavor to a cheesecake. The mouth watering combination of caramel, chocolate and toasted coconut is not new. There's good reason that Samoas (or Carmel deLites depending on where you live) are one of the most beloved Girl Scouts cookies of all time. And bringing those flavors to a cheesecake just takes cheesecake to a whole next level!

    Need more Samoas recipes? Check out my recipe for Samoas Cupcakes!

    [feast_advanced_jump_to]

    Ingredients

    Ingredients needed to make Samoas Cheesecake: cream cheese, white sugar, eggs, salted butter, graham crackers, Samoas cookies, salt, vanilla, caramel sauce, shredded coconut, melting chocolate

    See recipe card for quantities.

    Instructions

    Unbaked Samoas cheesecake crust

    Step 1: Make the crust and bake at 325 degrees for 6 minutes.

    Unbaked Samoas cheesecake batter

    Step 2: Make the cheesecake filling and bake in a water bath at 325 degrees for 60 minutes. Cool and refrigerate overnight.

    Toasted Coconut in non-stick pan
    1. Step 3: Toast the shredded coconut. Use a non-stick pan and turn the heat to medium. DO NOT use any cooking spray, oil or butter. Add the shredded or flaked coconut in a single layer and STIR CONSTANTLY until over half of the coconut is light golden brown, approximately 3-5 minutes. Remove the pan from the heat and immediately transfer the coconut to a plate to cool as it will continue cooking in the hot pan.
    Overhead view of full Samoas cheesecake topped with chocolate, toasted coconut and Samoas cookies
    1. Step 4: After Samoas cheesecake has cooled completely (preferably overnight), decorate the cheesecake with ganache or melting chocolate, toasted coconut and Samoas cookies.

    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 A 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.

    Overhead view of full Samoas cheesecake topped with chocolate, toasted coconut and Samoas cookies with box of Samoas cookies blurred in the background

    Variations

    • Decorating - there are many, many ways to vary the cheesecake decorations. You can use a ganache instead of the melting chocolate for a softer texture. You can add a salted caramel drizzle on top. You could use coconut flakes instead of shreds. You can add a whipped cream topping. Crumbled cookies, only cookies on top or no cookies. So many options!
    • No cookies - Somoas cookies aren't required for this recipe. You can entirely leave them out of the crust, the filling and the toppings. While I do buy extra Girl Scout cookies, sometimes I crave this cheesecake in October when I can't get any new cookies. And I make it anyway without cookies. This Somoas cheesecake still has the great flavor profile of caramel, chocolate and toasted caramel even without the cookies. It will always be inspired by the cookie, even when we can't get the cookies.

    Equipment

    To make the best cheesecakes, a stand up mixer or hand held mixer is needed. Also, a springform pan is super helpful if you want to take the cheesecake easily out of the pan.

    Storage

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

    Next Level Tips

    • Always use room temperature cream cheese and room temperature eggs for cheesecakes. 
    • The very best way to avoid cheesecake cracks is to bake at a lower temperature and use the moat method, as described above and in the FAQs. 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.
    • Cheesecake needs time to set in the refrigerator after baking. Refrigerate for at least 6 hours; however, overnight is best.
    • I love to use offset or artsy designs on the tops of cheesecakes. If you like a dead-center kind of centerpiece or a ring of whipping cream swirls around the edges, go for it. I've done lots and lots of those. Currently, I go for more of an artsy look. Another reason I love the intentionally off-center look is because that design looks like you meant to do it that way. If you are going for a dead center kind of look but are slightly off, it can look like you just missed the middle. BUT, if you go with a more extreme off-center look, it looks like it was intentional. Like art! Before you start, think of what you want to do, take a deep breath and go for it!

    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 them from the refrigerator into a bowl of warm (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're in a pinch, of course. We've all been there!

    How do I 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 (see below photo). Don't lift the cheesecake up in the air. Instead, use the cake lifter to slide the cheesecake 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. Photo illustrating how to slide a cake lifter in between a cheesecake bottom and the bottom of a springform pan

    What is the moat method?

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

    What type of melting chocolate should I use?

    You can use your favorite brand of candy chocolate melts or even make a ganache. I've been using Ghirardelli dark chocolate flavored melting wafers as they taste good, work well and are easily found in regular grocery stores.

    Looking for other recipes like this? Try these:

    Overhead view of partial Samoas cheesecake topped with chocolate, toasted coconut and Samoas cookies

    Samoas Cheesecake

    Tracy @ Next Level Baker
    Samoas cheesecake is a rich, creamy dessert inspired by the irresistible caramel, chocolate and toasted caramel flavors of the classic beloved Girl Scout cookie.
    Print Recipe Pin Recipe
    Prep Time 15 minutes
    Cook Time 1 hour 6 minutes
    Chill and decorating time 6 hours 30 minutes
    Total Time 7 hours 53 minutes
    Course Dessert
    Cuisine American
    Servings 12

    Equipment

    • 1 Stand or hand mixer

    Ingredients
      

    Crust

    • 1½ sleeves graham crackers (approx. 13 ½ full sheets)
    • 3 Samoas cookies
    • 8 tablespoons salted butter melted
    • 2 tablespoons white sugar

    Cheesecake filling

    • 4 cream cheese clocks (8 ounces each) room temperature
    • ⅓ cup store bought or homemade salted caramel sauce
    • 1 cup white sugar
    • 4 eggs room temperature
    • 3 Samoas cookies chopped
    • 1 teaspoon vanilla
    • ¼ teaspoon salt

    Cheesecake toppings

    • ½ cup shredded coconut toasted
    • ½ cup melting chocolate wafers melted
    • Samoas cookies

    Instructions
     

    Make the crust

    • Preheat oven to 325°. Spray 8 or 9 inch springform pan with cooking spray and set aside.
    • Use a food processor to grind the graham crackers and Samoas cookies into small crumbs. It's ok to have some bigger pieces of cookie or crackers. We don't want the grind to be too fine.
    • Mix the crumb mixture, melted butter and 2 tablespoons of white sugar together until well combined.
    • Add the crumb mixture to the springform pan. Pat down flat with hands or a flat measuring cup with medium pressure. It should be packed firmly but not too hard.
    • Bake for 6 minutes and set aside to cool.

    Make the Filling

    • Place the room temperature cream cheese and the salted caramel sauce into the mixing bowl and mix on low speed until creamy and all lumps are gone. Scrape down the sides of the mixing bowl.
    • Add the white sugar, vanilla and salt to the mixing bowl and mix on low speed until well 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.
    • Gently stir in the chopped Samoas cookies until evenly distributed.

    Bake and Cool the Cheesecake

    • Add the filling to the springform pan. Place the springform pan in a larger cake pan (or cover sides of springform pan with aluminum foil). Fill the roasting pan with one inch of water. Carefully add the springform pan in a cake pan (moat method) or with an aluminum foil wrap into roasting pan filled with 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 alone for two hours. After two hours, remove the cake pan (or wrapped springform pan) from the oven and the water bath and let cool on cooling rack until room temperature.
    • Before placing in the refrigerator, run a knife around the edges to loosen the cheesecake from the sides. Cover and refrigerate a minimum of 6 hours but preferably overnight.
    • After 6 hours, or preferably the next day, remove the rim. Also, remove the cheesecake from the bottom of the springform pan (see FAQ if needed) if so desired and decorate the cheesecake.

    Toast the coconut

    • Use a non-stick pan and turn the heat to medium. DO NOT use any cooking spray, oil or butter. Add the shredded or flaked coconut in a single layer and STIR CONSTANTLY until over half of the coconut is light golden brown, approximately 3-5 minutes. Remove the pan from the heat and immediately transfer the coconut to a plate to cool and stop the cooking process.

    Decorate the cheesecake

    • Melt the melting chocolate wafers in the microwave according to the package instructions. Most melt in less than 60 seconds. Using a decorator squeeze bottle, a piping bag or a spoon, drizzle the chocolate onto the cheesecake.
    • Finish with some Thin Mintscookies for decorations, if so desired. You can press them into the cheesecake directly or cut off a piece of the cookie on one side to make a flat side and then lightly press them into the melting chocolate.

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    Overhead view of full Samoas cheesecake topped with chocolate, toasted coconut and Samoas cookies

    Samoas Cupcakes

    by Leave a Comment

    The perfect chocolate, caramel and coconut cookie meets its cupcake match! Samoas cupcakes capture the chewy, crunchy and chocolaty-caramel-toasted coconut deliciousness of the classic Girl Scout cookie. They're a perfect tribute to a favorite cookie.

    Four Samoas cupcakes on a plate with a box of Samoas cookies blurred in the background

    Are they Samoas or Caramel deLites? They're both heavenly bites of chocolate, caramel and coconut with a cookie crunch. But why are the names different? Well, the name depends on where you live as the Girl Scouts use two different bakers, serving different parts of the country, to produce their cookies. Since they have the same chocolate, caramel and coconut flavors, I'm just going to call them Samoas from here on out since I've mostly lived in places where these scrumptious cookies are called Samoas. And these Samoas cupcakes are a true tribute meant to highlight all the best parts of the Samoa cookies...the heavenly combination of chocolate, caramel, and toasted coconut. Coming next will be out my Samoas cheesecake recipe!

    [feast_advanced_jump_to]

    Ingredients

    Ingredients needed to make Samoas cupcakes: Samoas cookies, cake flour, cocoa powder, white sugar, salted butter, coconut milk, baking soda, salt, coconut flakes, salted caramel sauce and powdered sugar

    See recipe card for quantities.

    Instructions for toasting coconut

    Toasting unsweetened shredded or flaked coconut completely transforms the coconut. It brings out a delicious nutty, caramelized flavor in the coconut. And it also takes the texture from chewy to crispy which is exactly what we need for topping cupcakes.

    Toasted Coconut in non-stick pan

    Stove Top Method: I prefer the stove top method for toasting unsweetened coconut as it's quicker, easier and there's less risk of burning. Use a non-stick pan and turn the heat to medium. DO NOT use any cooking spray, oil or butter. Add the shredded or flaked coconut in a single layer and STIR CONSTANTLY until over half of the coconut is light golden brown, approximately 3-5 minutes. Remove the pan from the heat and immediately transfer the coconut to a plate to cool as it will continue cooking in the hot pan.

      Substitutions

      • Coconut milk - coconut milk adds a great layer of flavor to these Samoas cupcakes. However, you can substitute buttermilk in the cupcake base and heavy whipping cream in the buttercream frosting if you wish.
      • Cake flour - you can substitute all purpose flour with corn starch for the cake flour. For this recipe, measure 1 ½ cups of all purpose flour. Remove 3 tablespoons of the flour and add 3 tablespoons of cornstarch. Then sift the all purpose flour and cornstarch together twice to combine and aerate the mixture.

      Variations

      You can also add a chocolate drizzle by using a chocolate ganache or chocolate candy melts. However, I found that the decorations can start to look messy with multiple drizzles.

      Equipment

      When making standard size cupcakes, I highly recommend using a large cookie scoop. That way, the cupcakes all come out the same size and filling the muffin tins goes much quicker too. The large 4 tablespoon cookie scoop is the perfect size for making cupcakes. A hand or stand mixer is needed for these Samoas cupcakes as well.

      5 Samoas cupcakes on a plate with toasted coconut and boxes of Samoas cookies blurred in the background

      Storage

      Store Samoas cupcakes in an airtight container at room temperature or in the refrigerator for 2-3 days.

      Next Level Tips

      • Use a high quality cocoa powder. Like I mentioned in my Chocolate Sweet Rolls recipe, my very favorite cocoa powder is the Valrhona brand found on Amazon and in the Whole Foods bulk section. After Valrhona, I'd recommend Guittard or Ghirardelli brands which can be found in regular grocery stores. 
      • For buttercream frosting, my favorite piping tips for frosting are the Wilton 1A for a round tip and a Wilton (or Ateco) 1M for a star tip. If you only have two piping tips, these are the two to own!
      • Instead of disposable piping bags, I recommend reusable piping bags. They're easy to wash, you won't unexpectedly run out, it's less waste going to the landfill and it's cheaper in the long run.
      • Girl Scout cookies aren't sold year round, but Samoas freeze really well. Buy a couple extra boxes so that you can make these Samoas cupcakes later in the year for a real treat!
      • Check out my Thin Mints cupcakes for another tribute to a Girl Scouts fan favorite cookie.
      Close up of Samoas Cupcake with bite taken out

      FAQ

      Can I make Samoas cupcakes ahead of time?

      Yes. And if you are making multiple batches of cupcakes, I highly recommend baking the base cupcakes the day before and then frosting the cupcakes the day you will be eating them.

      Why unsweetened coconut?

      Organic unsweetened coconut is the best choice for coconut to top these Samoas cupcakes. Unsweetened coconut is more natural, and the texture of unsweetened coconut is better for toasting. Plus, the process of toasting the coconut brings out the naturally sweet flavor of coconut anyway.

      Do I need a decorative squeeze bottle?

      No, decorative squeeze bottles are not necessary. Instead, you could wash out a used condiment bottle. [While I do own several Wilton squeeze bottles (meh), my very favorite decorative bottle for drizzle is actually an old balsamic glaze bottle.] Or you can also let the caramel sauce drip off the end of a spoon as you wiggle the spoon back and forth.

      Looking for other recipes like this? Try these:

      Close up of Samoas cupcakes on a plate with toasted coconut and a box of Samoas cookies blurred in the background

      Samoas Cupcakes (Caramel deLites)

      Tracy @ Next Level Baker
      Inspired by Samoas cookies, these Samoas cupcakes have a chocolate coconut base with caramel coconut buttercream finished with caramel drizzle and toasted coconut for the ultimate indulgent sweet treat.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 18 minutes
      Cooling and frosting time 1 hour 30 minutes
      Course Dessert
      Cuisine American
      Servings 20

      Equipment

      • 1 Hand or stand mixer

      Ingredients
        

      Cupcake base

      • 1½ cup cake flour
      • ½ cup cocoa powder
      • 1 teaspoon baking soda
      • ½ teaspoon salt
      • 1 ¼ cups white sugar
      • 10 tablespoons salted butter room temperature
      • 3 eggs room temperature
      • 1⅓ cups full fat coconut milk

      Buttercream frosting

      Toppings

      Instructions
       

      • Preheat oven to 350℉. Line two 12-cup or one 24-cup muffin pans with cupcake liners. Yields 20-24 cupcakes.

      Make the cupcakes

      • Add the cake flour, cocoa powder, baking soda and salt to a small bowl. Mix well and set aside.
      • Add the butter and sugar to a mixing bowl. Mix on low until fully incorporated.
      • Add the eggs, one at a time, to the mixing bowl. Mix on low until incorporated.
      • Alternate adding half of the flour mix and half of the coconut milk. Mix on low until incorporated. Don't overman .
      • Use a large 4 tablespoon cookie scoop to fill each muffin tin.
      • Lightly tap the muffin pans on the counter. Bake for 18-19 minutes, or until a toothpick comes out clean. [If you are using two 12 cup muffin pans on different oven racks, rotate pans halfway through.]
      • Cool in the muffin tins for 10 minutes and then move the cupcakes to a wire rack to finish cooling. Allow cupcakes to cool completely before frosting.

      Toast the coconut

      • Use a non-stick pan and turn the heat to medium. DO NOT use any cooking spray, oil or butter. Add the shredded or flaked coconut in a single layer and STIR CONSTANTLY until over half of the coconut is light golden brown, approximately 3-5 minutes. Remove the pan from the heat and immediately transfer the coconut to a plate to cool and stop the cooking process.

      Make the buttercream frosting

      • Add the butter and 2 tablespoons of salted caramel sauce to a mixing bowl and mix on medium speed until combined and creamy, about 2 minutes.
      • Add the powdered sugar and 2 tablespoons of coconut milk 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 coconut milk if the frosting is too heavy/thick. Add additional coconut milk one tablespoon at a time, mix on medium high and check for fluffiness.]
      • Add the frosting to the cupcakes by using an icing (offset) spatula, a regular knife or by piping it on.

      Decorate the cupcakes

      • Heat the salted caramel sauce in the microwave for 10-15 seconds, just until it's a pourable consistency but not hot. [Hot caramel can melt the frosting.] Drizzle the salted caramel sauce on the cupcakes using a spoon or a decorator squeeze bottle.
      • Sprinkle the cooled toasted coconut on top of the caramel drizzle.
      • Cut 10-12 Samoas cookies in half. Lightly press the cookie half into the decorated frosting.
      • Serve or place in an airtight container.

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      Six Samoas cupcake on a plate with toasted coconut and a box of Samoas cookies blurred in the background

      Thin Mints Cupcakes

      by Leave a Comment

      Thin Mints Cupcakes are a scrumptious peppermint chocolate cupcake with bits of Thin Mints cookies topped with refreshing peppermint buttercream frosting and a Thin Mints cookie! It's a delicious way to showcase the popular Thin Mints cookies!

      Photo of 7 Thin Mints Cupcakes on a cooling rack

      Friends, it's Girl Scouts cookie time! You're about to see a lot of sweet faces selling cookies at big box stores, grocery stores and farmer's markets. Of course, I do like to try the new cookies, but Thin Mints will always be my favorite. These chocolate peppermint cupcakes topped with Thin Mints come from a time period in my life where my cupcake phase overlapped with my Girl Scouts leader phase. The two just go together so deliciously! And like my Thin Mints cheesecake recipe, it's an awesome way to celebrate and take a favorite Girl Scout cookie to the next level!

      [feast_advanced_jump_to]

      Ingredients

      Ingredients needed to make Thin Mints cupcakes: Thin Mints cookies, cake flour, butter, eggs, white sugar, peppermint extract, baking soda, salt, cocoa powder, buttermilk, powdered sugar, heavy whipping cream
      • White sugar
      • Salted butter
      • Cake flour
      • Cocoa powder
      • Buttermilk
      • Eggs
      • Thin Mint cookies
      • Peppermint extract
      • Baking soda
      • Salt
      • Powdered sugar
      • Heavy whipping cream

      See recipe card for quantities.

      Substitutions

      • Cake flour - for these Thin Mints cupcakes, you can substitute all purpose flour with corn starch for the cake flour. For this recipe, measure 1 ½ cups of all purpose flour. Remove 3 tablespoons of the flour and add 3 tablespoons of cornstarch. Then sift the all purpose flour and cornstarch together twice to combine and aerate the mixture.

      Equipment

      When making standard size cupcakes, I highly recommend using a large cookie scoop. That way, the cupcakes are easily all the same size. Filling the muffin tins goes much quicker too. The large 4 tablespoon cookie scoop is the perfect size for making cupcakes.

      Close up photo of one Thin Mints cupcake with bite taken out with a box of Thin Mints cookies in the background

      Storage

      Store these Thin Mints cupcakes in an airtight container at room temperature or in the refrigerator for 2-3 days.

      Next Level Tips

      • My personal preference is no added food coloring for the peppermint buttercream frosting when there's a full Thin Mints cookie on top. Thin Mints cookies have a very distinctive shape. Having a full cookie on top lets everyone know exactly what flavor to expect without the food coloring. However, you can certainly add green food coloring to the buttercream. This will be our secret, but I've also used blanched and ground spinach for a green food coloring.
      • Use a high quality cocoa powder. Like I mentioned in my Chocolate Sweet Rolls recipe, my very favorite cocoa powder is Valrhona brand found on Amazon and at Whole Foods. After Valrhona, I'd recommend Guittard or Ghirardelli brands which can be found in regular grocery stores.
      • For buttercream frosting, my favorite piping tips for frosting are the Wilton 1A for a round tip and a Wilton (or Ateco) 1M for a star tip. If you only have two piping tips, these are the two to own!
      • Instead of disposable piping bags, I recommend reusable piping bags. They're easy to wash, you won't unexpectedly run out and it's less waste going to the landfill.
      • Girl Scout cookies aren't sold year round, but they do freeze really well. Buy a couple extra boxes so that you can make these Thin Mints cupcakes later in the year for a real treat!
      Photo of many Thin Mints Cupcakes on a cooling rack with a box of Thin Mints cookies in the background

      FAQ


      Can I make these Thin Mints cupcakes ahead of time?

      Yes. And if you are making a lot of cupcakes (many times I've made hundreds in a day), I highly recommend baking the base cupcakes the day before and then frosting the cupcakes the day you will be eating them.

      Can I substitute milk for the heavy cream in the peppermint buttercream frosting?

      Yes, but you will need to use less of the milk as milks are thinner than heavy cream. In addition, they are not as rich so the taste and texture will be slightly different depending on the milk used.

      Can I leave out the cookies?

      Yes, you can leave out the Thin Mints cookies in the cupcake base. You can also crumble the cookies on top or leave them off completely for just a chocolate peppermint cupake

      Close up photo of one Thin Mints cupcake with box of Thin Mints cookies in the background

      Looking for other recipes like this? Try these:

      Photo of many Thin Mints Cupcakes on a cooling rack with a box of Thin Mints cookies in the background

      Thin Mints Cupcakes

      Tracy @ Next Level Baker
      Thin Mints cupcakes combine Thin Mints cookies with a rich chocolate cupcake and a refreshing mint buttercream frosting for a perfect way to showcase the always popular Girl Scout Thin Mints cookies.
      Print Recipe Pin Recipe
      Prep Time 15 minutes
      Cook Time 18 minutes
      Cooling and frosting time 1 hour 30 minutes
      Total Time 2 hours 3 minutes
      Course Dessert
      Cuisine American
      Servings 24

      Equipment

      • 1 Stand or hand mixer

      Ingredients
        

      Cupcake base

      • 1 ¼ cups white sugar
      • 10 tablespoons salted butter room temperature
      • 3 eggs room temperature
      • 1½ cups cake flour
      • ½ cup cocoa powder
      • 1 teaspoon baking soda
      • ½ teaspoon salt
      • 1⅓ cups buttermilk room temperature
      • 1 teaspoon peppermint extract
      • ½ cup Thin Mint cookies (approx. 6 cookies) chopped

      Frosting

      • 8 tablespoons salted butter room temperature
      • 4 cups powdered sugar
      • 1 teaspoon peppermint extract*
      • 2-4 tablespoons heavy whipping cream

      Decorations

      • 24 Thin Mint cookies

      Instructions
       

      • Preheat oven to 350℉. Line two 12-cup or one 24-cup muffin pans with cupcake liners.

      Make the cupcakes

      • Add the cake flour, cocoa powder, baking soda and salt to a small bowl. Mix well and set aside.
      • Add the butter and sugar to the mixing bowl. Mix on low until fully incorporated.
      • Add the eggs, one at a time, to the mixing bowl. Mix on low until incorporated.
      • Alternate adding half of the flour mix and half of the buttermilk. Mix on low until incorporated.
      • Chop ½ cup of Thin Mint cookies (approximately 6). Add chopped cookies and peppermint extract to the mixing bowl and mix or stir just until the cookies are evenly distributed.
      • Use a large 4 tablespoon cookie scoop to fill each muffin tin.
      • Bake for 18-19 minutes, or until a toothpick comes out clean. [If you are using two 12 cup muffin pans on different oven racks, rotate pans halfway through.]
      • Cool in the muffin tins for 10 minutes and then move the cupcakes to a wire rack to finish cooling. Allow cupcakes to cool completely before frosting.

      Making the Frosting

      • Add the butter to a mixing bowl and mix on medium speed until creamy, about 2 minutes.
      • Add the powdered sugar, peppermint extract and 2 tablespoons of heavy whipping cream to the mixing bowl. Mix on medium high until light and fluffy, scraping down the sides several times, about 7-8 minutes. [Depending on the temperature of the butter and the humidity of the kitchen, you may need to add 1-2 more tablespoons of heavy cream if the frosting is too heavy/thick. Add the additional tablespoon(s) of heavy cream one at a time.]
      • Add the frosting to the cupcakes by using an icing (offset) spatula, a regular knife or by piping it on.
      • Lightly press one cookie into the frosting of each cupcake.
      • Serve or place in an airtight container.

      Notes

      *Peppermint extract can be very strong in frosting. In the cakes, it will cook out some, but extracts do not cook out of frosting. You can always start with ½ teaspoon of peppermint extract instead and then taste it. If you want them more minty, add another ½ teaspoon. 

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      Keyword Peppermint Buttercream, Thin Mints Cupcakes
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      Photo of many Thin Mints Cupcakes on a cooling rack with a box of Thin Mints cookies in the background