A Beautiful Mess

Pizza Cupcakes

Emma Chapman — Fri, 27 Feb 2026 15:17:00 +0000

Pizza night is a weekly occurrence at our house and these easy pizza cupcakes a fun swap for a usual weeknight pizza. They are easy to make, and perfect to make with kids, plus delicious! I love pizza cupcakes served as a meal alongside a big salad or fresh fruit. But they also make a really fun appetizer or party snack.

Pizza cupcakes truly could not be easier to make! You only need 5 ingredients and about 25 minutes. Makes these and tell us what you think.

Related: Next up try our deep dish pizza recipe or Detroit style pizza.

Ingredients

Pizza dough – roll out refrigerated (like Pillsbury) is best
Olive oil
Pizza sauce – store bought or make your own
Mozzarella cheese
Mini pepperoni
Italian seasoning – optional but I really like to add it

How to make Pizza Cupcakes

Roll out the pizza crusts and use a 4 inch round cookie cutter to cut into small circles.

Use a pastry brush to brush the inside of each cupcake cavity with oil. You want to see a little bit of oil pooling in the bottom. Not lots but enough that we will get a few crispy areas during baking.

Add the pizza crusts to the prepared cupcake tin. Then add a little bit of cheese in the bottom, topped with sauce, then topped with more cheese, then pepperonis on top. Sprinkle with Italian seasoning if using.

Bake at 400°F for 13-15 minutes. For my oven 13 minutes in a good amount. The edges should turn very golden brown and the cheese will begin to bubble. Remove from the oven and allow to cool for a few minutes before removing from the pan. Serve warm.

Notes

If you want to use other cheeses anything that melts can work. Sometimes I will sprinkle on a little Parmesan cheese during the last couple minutes of baking.
If you want to add other toppings beyond pepperoni feel free.
The recipe card amounts below will make 12 pizza cupcakes in a standard size muffin pan.

More Great Pizza Recipes

Pizza Cupcakes

easy mini pizzas baked in a muffin pan

Course Main Course, Snack

Cuisine American

Keyword pizza cupcake

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 216kcal

Author Emma Chapman

Ingredients

2 cans roll out refrigerated pizza dough each 13 oz.
2 tablespoons olive oil
½ cup pizza sauce
¾ cup shredded mozzarella cheese
¼ cup mini pepperoni
¼ teaspoon Italian seasoning

Instructions

Roll out the pizza crusts and use a 4 inch round cookie cutter to cut into small circles.
Use a pastry brush to brush the inside of each cupcake cavity with oil. You want to see a little bit of oil pooling in the bottom. Not lots but enough that we will get a few crispy areas during baking.
Add the pizza crusts to the prepared cupcake tin.
Then add a little bit of cheese in the bottom, topped with sauce, then topped with more cheese, then pepperonis on top.
Sprinkle with Italian seasoning if using.
Bake at 400°F for 13-15 minutes. For my oven 13 minutes in a good amount. The edges should turn very golden brown and the cheese will begin to bubble.
Remove from the oven and allow to cool for a few minutes before removing from the pan. Serve warm.

Notes

If you want to use other cheeses anything that melts can work. Sometimes I will sprinkle on a little Parmesan cheese during the last couple minutes of baking.
If you want to add other toppings beyond pepperoni feel free.
The recipe card amounts below will make 12 pizza cupcakes in a standard size muffin pan.

Nutrition

Poke Sauce

Emma Chapman — Wed, 25 Feb 2026 19:52:03 +0000

This super simple poke sauce makes putting together a homemade poke bowl EASY. You only need seven ingredients and a couple of minutes to make this super fresh and flavorful marinade for poke.

Poke is a traditional Hawaiian dish of raw fish marinated in a savory soy based sauce. You can eat poke on its own, much like sashimi or you can serve it over rice with other vegetables or ingredients like edamame or seaweed for a poke bowl. As with any simple dish the quality of ingredients matter so find the best, freshest fish you can when making poke.

Related: Next up learn to make homemade ceviche or the best baked salmon.

Ingredients

Soy sauce
Rice Vinegar
Sesame oil
Sriracha
Garlic
Ginger
Lime juice

How to make Poke Sauce

Mince the garlic and finely grate the ginger after peeling. I like mincing the garlic with a knife but if you want it even smaller to it dissolves more into the sauce use the smallest holes on a box grater or a zester.

In a small mixing bowl combine all ingredients and stir to combine. Use immediately. You can easily double this recipe if you are planning to marinate more than one pound of fish.

Notes and Substitutions

You can substitute soy sauce with coconut aminos or tamari, espeically if you are avoiding gluten.
Rice vinegar is best but you could also use white wine vinegar or apple cider vinegar if that’s what you have on hand.
Sriracha is great for adding a little heat but a good substitute is 1/4 teaspoon red pepper flakes.
Fresh garlic and ginger is best but if you find buying it only for this recipe (so a very small amount) a problem you can use 1/8 teaspoon garlic powder and powdered ginger instead.
If you want to add sweetness include 1/2 teaspoon of honey or brown sugar.

More Homemade Sauces

Frequently Asked Questions

What can you use poke sauce on?

Shamrock Shake

Emma Chapman — Sun, 15 Feb 2026 15:46:17 +0000

It’s that time of year and I’m excited to share this McDonald’s copy cat Shamrock Shake recipe! Lol. Personally the shamrock shake is one of my favorites. I love the flavor of all things mint. We do a lot of little cooking and craft projects at home with our sons around the more minor holidays like St. Patrick’s Day so having a homemade shamrock shake recipe on hand is the way to go.

You can dress this up with crushed Oreos or Lucky Charm marshmallows. Or for a more adult version add a shot or two of espresso. I tend to make these with my kids I really go for it with the green food coloring (ha!) but if you want a more subtle color or even no color at all that’s easy to adjust.

Related: Next try our Wendy’s Frosty recipe or learn how to make a Root Beer Float.

Ingredients

Vanilla ice cream
Milk
Mint extract
Green food coloring
Whipped cream

How to make a Shamrock Shake

It’s a little tricky to measure ice cream. I use a glass measuring cup but honestly you can simply eyeball it into your blender. Lean toward too much vs too little for a thicker milkshake.

In a blender add the ice cream, milk, extract and green food coloring. Blend until well combined.

Pour into your cup and top with whipped cream.

Tips Notes + Substitutions

I like to use Blue Bunny Soft Vanilla Flavored Frozen Dairy Dessert in this recipe but any vanilla ice cream will work! We tend to buy this kind and the texture is softer and makes the final milkshake a little more airy / foamy and feels even more like the McDonald’s version to me.
Mint extract is more authentic for this recipe but if you already have peppermint extract (maybe from Christmas baking) that is fine too. They do taste slightly different but both make a wonderful Shamrock shake.
I used 10 drops of green food dye to get the vibrant color you see in these photos. Use less if you want a more subtle color or skip the food dye altogether.
Make your own whipped cream or used a canned version for a more authentic copy cat experience.
If you want to make this dairy free you can use dairy free ice cream, milk and whipped cream.
These cups with dome lids are great for a party, otherwise any 12 oz cup will do.

More Milkshake and Smoothie Recipes

Shamrock Shake

a thick and creamy green milkshake flavored like mint

Course Dessert

Cuisine American

Keyword shamrock shake

Prep Time 5

Total Time 5

Servings

Calories 736kcal

Author Emma Chapman

Ingredients

2 cups vanilla ice cream
¾ cup milk
¼ teaspoon mint extract
8-10 drops green food dye
½ cup whipped cream

Instructions

It’s a little tricky to measure ice cream. I use a glass measuring cup but honestly you can simply eyeball it into your blender. Lean toward too much vs too little for a thicker milkshake.
In a blender add the ice cream, milk, extract and green food coloring.
Blend until well combined.
Pour into your cup and top with whipped cream.

Notes

I like to use Blue Bunny Soft Vanilla Flavored Frozen Dairy Dessert in this recipe but any vanilla ice cream will work! We tend to buy this kind and the texture is softer and makes the final milkshake a little more airy / foamy and feels even more like the McDonald’s version to me.
Mint extract is more authentic for this recipe but if you already have peppermint extract (maybe from Christmas baking) that is fine too. They do taste slightly different but both make a wonderful Shamrock shake.
I used 10 drops of green food dye to get the vibrant color you see in these photos. Use less if you want a more subtle color or skip the food dye altogether.
Make your own whipped cream or used a canned version for a more authentic copy cat experience.
If you want to make this dairy free you can use dairy free ice cream, milk and whipped cream.
These cups with dome lids are great for a party, otherwise any 12 oz cup will do.

Nutrition

Brown Butter Chocolate Chip Cookies

A Beautiful Mess — Thu, 12 Feb 2026 15:45:50 +0000

This is a simple chocolate chip cookie recipe elevated to the next level by using brown butter. Yes, we are adding one more step (browning the butter) but I promise it’s worth it. It adds so much flavor and dimension to this classic recipe.

Brown butter can be used in pretty much any recipe that calls for butter. I tend to use it in baked goods, like cookies, sweet breads or scones. It adds an almost nutty flavor bordering on caramel or toffee. Brown butter doesn’t require any ingredients beyond butter (salted or unsalted, but I tend to use unsalted) it simply requires a little extra time and attention.

Related: Next up try our recipes for espresso cookies, chocolate chip cookie bars or chocolate chip bread. Yum!

Ingredients

Unsalted butter
Granulated white sugar
Brown sugar
Egg
Vanilla extract
All purpose flour
Salt
Baking powder
Chocolate chips
Flaky sea salt, optional

How to make Brown Butter Cookies

First make the brown butter. Cut the butter into tablespoon pieces. In a small bot or saucepan heat the butter over medium to high heat for 7-8 minutes. Use a rubber spatula to stir it now and again so it heats evenly. The butter will foam some. Once you see small bits of brown and the butter smells very nutty (almost like caramel or toffee nut) remove from heat. Allow to cool to room temperature or close before using.

In a large mixing bowl add the cooled butter and sugars. Cream together. Then stir in the vanilla extract and egg.

In a smaller bowl combine the flour, salt and baking powder. Whisk together. Then add this dry mixture to the wet mixture and stir to make the dough.

Last add the chocolate chips. Refrigerate the dough for at least an hour to overnight before baking. I like to go ahead scoop all the dough into cookies before refrigerating, I will sometimes put half in the freezer (espeically if I make a double batch).

If using flaky sea salt add it to the tops of dough balls before baking. Bake at 350°F for 10-12 minutes. I tend to bake for 12 minutes but I usually check them after 10.

Tips and Notes

You can use unsalted butter or salted butter to make brown butter. For this recipe (and most baked goods) I tend to use unsalted butter.
Brown butter will not all turn brown, it will have small brown flecks in it. What browns in the milk solids, not the entire mixture. It can go from brown to burnt pretty quickly, so keep it an eye on it.
Crack the egg in a separate, small bowl before adding to the batter. This way if you see some shell go in you can remove it (with a larger piece of shell) before adding to the batter.
Chocolate chips are great but you could also use chopped chocolate or substitute other chips like peanut butter chips, white chocolate chips, toffee chips, etc.
This recipe will make between 12-15 cookies depending how big you make them.

Brown Butter Chocolate Chip Cookies

classic chocolate chip cookies elevated with nutty, flavorful brown butter

Course Dessert

Cuisine American

Keyword brown butter chocolate chip cookies

Prep Time 20

Cook Time 12

Refrigerate Time 1

Total Time 1 32

Servings

Calories 227kcal

Author A Beautiful Mess

Ingredients

½ cup unsalted butter
⅓ cup granulated sugar
⅓ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all purpose flour
¼ teaspoon salt
½ teaspoon baking powder
10 ounces chocolate chips
1 teaspoon flaky sea salt optional

Instructions

First make the brown butter. Cut the butter into tablespoon pieces. In a small bot or saucepan heat the butter over medium to high heat for 7-8 minutes. Use a rubber spatula to stir it now and again so it heats evenly. The butter will foam some. Once you see small bits of brown and the butter smells very nutty (almost like caramel or toffee nut) remove from heat. Allow to cool to room temperature or close before using.
In a large mixing bowl add the cooled butter and sugars. Cream together. Then stir in the vanilla extract and egg.
In a smaller bowl combine the flour, salt and baking powder. Whisk together.
Then add this dry mixture to the wet mixture and stir to make the dough.
Last add the chocolate chips. Refrigerate the dough for at least an hour to overnight before baking. I like to go ahead scoop all the dough into cookies before refrigerating, I will sometimes put half in the freezer (espeically if I make a double batch).
If using flaky sea salt add it to the tops of dough balls before baking. Bake at 350°F for 10-12 minutes. I tend to bake for 12 minutes but I usually check them after 10.

Notes

You can use unsalted butter or salted butter to make brown butter. For this recipe (and most baked goods) I tend to use unsalted butter.
Brown butter will not all turn brown, it will have small brown flecks in it. What browns in the milk solids, not the entire mixture. It can go from brown to burnt pretty quickly, so keep it an eye on it.
Crack the egg in a separate, small bowl before adding to the batter. This way if you see some shell go in you can remove it (with a larger piece of shell) before adding to the batter.
Chocolate chips are great but you could also use chopped chocolate or substitute other chips like peanut butter chips, white chocolate chips, toffee chips, etc.

Nutrition

Bread Pudding

A Beautiful Mess — Wed, 21 Jan 2026 14:25:00 +0000

Believe it or not but bread pudding was one of the very first recipes I taught myself to make when I first got interested in cooking just after college. I LOVE bread pudding. The flavors are simple and remind me of french toast. The texture is dense and spongy, almost creamy. It’s a simple dessert that manages to feel both special and rustic. Also, it’s a delicious way to use up old bread!

While bread pudding has it’s roots from England (and that’s where I first had it) to me it feels like a dish that could have easily been created in the southern US. It feels like country cooking and reminds me of it’s savory cousin, Stuffing, a Thanksgiving staple.

Related: If you love this next try our French Toast Casserole.

Ingredients

Bread – stale bread is best, see notes
Unsalted butter
Eggs
Milk
Granulated white sugar
Vanilla extract
Cinnamon

How to make Bread Pudding

Tear up the bread into small pieces. Butter or lightly grease your baking dish and add the bread pieces to it.

Melt the butter. Drizzle half the melted butter over the bread pieces.

In a medium sized mixing bowl add the eggs, milk, sugar, vanilla and cinnamon. Whisk until well combined, you really want to break up the eggs so the yolks and whites are well combined. Then stir in the butter (hopefully slightly cooled by now).

Pour the egg batter over the bread pieces. Lightly press the bread down so all the pieces get soaked, it will spring back some and that’s fine.

Bake at 350°F for 40-45 minutes. The bread pudding will puff up toward the end of baking. Once removed from the oven it will settle back down. Cool for 10-12 minutes before slicing into it.

Notes

You can use any type of bread for this but I love sourdough. Sandwich bread, hot dog buns, dinner rolls, etc. will all work though.
You do want the bread stale, this allows it to soak up the egg batter well and that’s what makes the final dish so spongy and delicious. If your bread is not stale then toast in your toaster, air fryer or oven for a few minutes.
Use part brown sugar (up to half) to add more flavor.
Add raisins for classic old fashioned bread pudding.
Add a bread pudding glaze – not really necessary but traditional and easy. Whisk together powdered sugar with a little vanilla extract and just enough milk to make a pourable glaze. Alternative idea- sprinkle the bake with powdered sugar.

More Homemade Desserts

Bread Pudding

A spongy and creamy baked bread pudding recipe

Course Dessert

Cuisine English

Keyword bread pudding

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 216kcal

Author A Beautiful Mess

Ingredients

6 slices bread
¼ cup butter
4 eggs
2 cups milk
⅔ cup granulated white sugar
1 teaspoon vanilla extract
1 teaspoon cinnamon

Instructions

Tear up the bread into small pieces.
Butter or lightly grease your baking dish and add the bread pieces to it.
Melt the butter. Drizzle half the melted butter over the bread pieces.
In a medium sized mixing bowl add the eggs, milk, sugar, vanilla and cinnamon. Whisk until well combined, you really want to break up the eggs so the yolks and whites are well combined.
Then stir in the butter (hopefully slightly cooled by now).
Pour the egg batter over the bread pieces. Lightly press the bread down so all the pieces get soaked, it will spring back some and that’s fine.
Bake at 350°F for 40-45 minutes. The bread pudding will puff up toward the end of baking. Once removed from the oven it will settle back down.
Cool for 10-12 minutes before slicing into it.

Notes

You can use any type of bread for this but I love sourdough. Sandwich bread, hot dog buns, dinner rolls, etc. will all work though.
You do want the bread stale, this allows it to soak up the egg batter well and that’s what makes the final dish so spongy and delicious. If your bread is not stale then toast in your toaster, air fryer or oven for a few minutes.
Use part brown sugar (up to half) to add more flavor.
Add raisins for classic old fashioned bread pudding.
Add a bread pudding glaze – not really necessary but traditional and easy. Whisk together powdered sugar with a little vanilla extract and just enough milk to make a pourable glaze. Alternative idea- sprinkle the bake with powdered sugar.

Nutrition

Spinach Artichoke Dip

Elsie Larson — Mon, 19 Jan 2026 16:21:00 +0000

I love appetizers. Emma and I have been known to order what we call “appetizer feasts” when we go out for dinner, so we try more apps and skip the main course. They’re delish! Today I’m excited to share my own recipe for my favorite classic appetizers: spinach artichoke dip!

I’ve been making this spinach and artichoke dip for years and years now and the recipe hasn’t really changed. It’s a classic for a reason! If you are hosting or need a great baked dip to take to a party try this.

Related: Next up try our Buffalo Chicken Dip, a creamy and spicy baked dip.

Ingredients

Spinach – frozen spinach is what I always use
Artichoke hearts
Cream cheese
Mayo
Sour cream- or greek yogurt
Parmesan cheese
Garlic
Red chili flakes
Salt and pepper

How to make Spinach and Artichoke Dip

Thaw and drain the frozen spinach. If it’s not already chopped then finely chop. Drain the artichoke hearts and cut into small pieces. Mince the garlic.

In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.

Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.

Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.

Notes and Substitutions

For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.

More Delicious Dip Recipes

Spinach Artichoke Dip

Creamy baked dip made with spinach and artichoke hearts

Course Appetizer

Cuisine American

Keyword spinach artichoke dip

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 263kcal

Author Elsie Larson

Ingredients

12 ounces frozen spinach
14 oucnes artichoke hearts canned
8 ounces cream cheese
½ cup mayo
½ cup sour cream
½ cup Parmesan cheese
4 cloves garlic
½ teaspoon red pepper flakes
salt and pepper

Instructions

Thaw and drain the frozen spinach. If it’s not already chopped then finely chop.
Drain the artichoke hearts and cut into small pieces.
Minced the garlic.
In a large bowl, combine the spinach, artichoke hearts, softened cream cheese, mayonnaise, sour cream, half the parmesan cheese, garlic and crushed chili flakes. Season with salt and pepper.
Mix until the entire mixture is evenly moist. Pour the mixture into an eight inch cast iron skillet, square pan or pie dish. Top with the remaining parmesan cheese.
Bake for 30 minutes at 350°F until bubbly and the top is golden. Allow it to cool for five minutes before serving.

Notes

For a lighter version use reduced fat cream cheese, Miracle whip and low fat greek yogurt.
I use all Parmesan cheese for this dip most of the time BUT if you like a more melty, sting-y cheese situation feel free to substitute half the Parmesan for mozzarella.
If you don’t like spicy food, omit the chili flakes or cut them in half for something less spicy.
I like to serve this dip with toasted baguette slices or warm pita but crackers or tortilla chips are great as well.

Nutrition

We all pigged out on this during work one day and later I used it to top a salad (SO good). Then I added some to a piece of baked salmon (also really good!) If you don’t make this for a party, expect to have some leftovers. xo. Elsie

Super Bowl Food Ideas

Elsie Larson — Fri, 16 Jan 2026 14:00:00 +0000

Ready to plan your Super Bowl menu? We’ve got all the classics like Buffalo Chicken Dip, Rotel Dip, Pigs in a Blanket and Deviled Eggs. We’ve also got sweet treats like Peanut Butter Balls and Puppy Chow.

If you want some game day drinks, try making our Jello Shots, Jager Bomb or the Bushwacker.

Sausage Balls

Cheesy, crispy sausage balls made with just four ingredients.

A Beautiful Mess

Pizza Cupcakes

Ingredients

How to make Pizza Cupcakes

Notes

More Great Pizza Recipes

Pizza Cupcakes

Ingredients

Instructions

Notes

Nutrition

Poke Sauce

Ingredients

How to make Poke Sauce

Notes and Substitutions

More Homemade Sauces

Frequently Asked Questions

What can you use poke sauce on?

Shamrock Shake

Ingredients

How to make a Shamrock Shake

Tips Notes + Substitutions

More Milkshake and Smoothie Recipes

Shamrock Shake

Ingredients

Instructions

Notes

Nutrition

Brown Butter Chocolate Chip Cookies

Ingredients

How to make Brown Butter Cookies

Tips and Notes

More Popular Cookie Recipes

Brown Butter Chocolate Chip Cookies

Ingredients

Instructions

Notes

Nutrition

Bread Pudding

Ingredients

How to make Bread Pudding

Notes

More Homemade Desserts

Bread Pudding

Ingredients

Instructions

Notes

Nutrition

Spinach Artichoke Dip

Ingredients

How to make Spinach and Artichoke Dip

Notes and Substitutions

More Delicious Dip Recipes

Spinach Artichoke Dip

Ingredients

Instructions

Notes

Nutrition

Super Bowl Food Ideas

Sausage Balls

Buffalo Chicken Dip

The Best Homemade Chex Mix Recipe (in the Oven or Microwave)

Detroit Style Pizza

Jäger Bomb

Queso Recipe

Crispy Baked Chicken Wings

Jello Shots Recipe

Cowboy Caviar

English Muffin Pizza

Peanut Butter Balls

Root Beer Float

Green Tea Shot

Bruschetta

Stuffed Mushrooms

Whipped Feta Dip

Rocky Road Caramel Popcorn

Carnitas

Easy Creamy Chicken Dip

Crispy Air Fryer Chickpeas

Corn Dip