GOURMET FOOD

Homemade Hot Chocolate Bombs

2022-12-07T05:17:00.001-08:00

Once you try making hot chocolate with hot chocolate bombs, you’ll never go back. Your hot chocolate will turn out creamy, rich, and packed with deep chocolatey flavor every time! These are great for gift-giving or enjoying on a chilly evening with the family.

I LOVE hot chocolate. It’s one of my favorite things to indulge in for the holidays! Like most desserts, it’s better when you make it from scratch. You’ll have to give my white hot chocolate and cookies and cream hot chocolate a try next. And if you really want to impress at your next get-together, try making a hot chocolate charcuterie board!

Hot Chocolate Bomb Recipe

Whoever came up with the idea of hot chocolate bombs, I love you. Although I love my classic hot chocolate recipe, I’m quickly realizing this is one of the best ways to make hot chocolate. What makes this recipe great is the actual chocolate that’s used- not just hot chocolate powder! This is what will give your hot chocolate rich, creamy flavor like you’ve never tried before. I know it sounds like I’m hyping this up quite a bit, but trust me! If you love hot chocolate as much as I do, this is an absolute game-changer and you’re going to be obsessed.

I know it may look kind of tricky, but making hot chocolate bombs is actually really easy! It’s fun, too! I love to get the family in on the fun and them customize their own bombs. (I have some filling ideas below to get you started!) And if you’re looking for a delicious gift to give to your neighbors for holidays, this is it! I mean, come on. Who can resist a creamy cup of hot cocoa?!

Everything Needed to Make Them

Let’s start with the mold! I prefer to use a soft, silicone mold so that the chocolate pops out easily without breaking. From there, you only need a few simple ingredients to make these tasty hot cocoa bombs! It’s so easy. You’re going to love it!

The Recipe Critic Recommendation

Silicone Mold

Silikomart MUL3D148 Silicone Sphere Mold with Transparent Top

A must for making hot chocolate bombs! You can also use sphere-shaped ice molds if they’re big enough.

CLICK HERE TO SHOP

Semi-Sweet Chocolate: I recommend using high-quality chocolate here. It will give your hot cocoa the best flavor and richness! Candy melts work as a substitute.
Hot Chocolate Mix: This goes inside the hot chocolate bombs. Use your favorite kind!
Mini Marshmallows: A must-add! You can’t go wrong with mini marshmallows.
White Chocolate and Sprinkles: (Optional) I used these for decorating the outside of the bombs with. You can also use crushed candy cane for a little extra holiday flair! Note: If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!

What Kind of Chocolate Should I Use?

I used bars of premium baking chocolate 56% cacao (Ghirardelli is a great choice!), but chocolate chips or baking chips should work just as well. You can also substitute the semisweet chocolate with white chocolate or milk chocolate if you would like. Customizing the flavor of your hot chocolate bombs is half the fun! White hot chocolate, anyone?

How to Make Hot Chocolate Bombs

I know it might look like a lot, but making these hot chocolate bombs is actually pretty simple! The most important thing is to have a candy thermometer on hand so you temper your chocolate properly.

Temper Chocolate

Prepare Double Broiler: Set up a double broiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water.
Temper Chocolate: Chop up your semisweet chocolate and melt it in the double broiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted and continue to stir it until all the chocolate has melted. Your chocolate should reach about 90℉ do not let it get to 100℉.

Prepare Hot Cocoa Bombs

Prepare Chocolate Spheres: Once your chocolate has melted, fill the cavities of your silicone sphere molds only a tablespoon at first, use a pastry brush to coat the cavities, allow the chocolate to cool to room temperature, about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and use the pastry brush to coat the wall evenly again. Allow the chocolate to harden completely at temperature for at least 20 minutes. If your melted chocolate begins to harden while you’re waiting for the first layer of chocolate to harden you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
Add Fillings: Once your chocolate spheres are cooled and hardened, fill half of them with 1 tablespoon of your hot chocolate mix and 1 heaping tablespoon of mini marshmallows.
Assemble Spheres: Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while you’re waiting for the shells to cool, you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
Remove From Mold: Allow the assembled hot chocolate bombs to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.

Decorate

Add Decorations: To decorate the outside of the hot chocolate bombs you can dip or drizzle them with melted white chocolate, the remaining chocolate you didn’t use in the bombs, and add sprinkles if desired.

Handling the Hot Cocoa Bombs

I suggest using gloves when working with these bombs to keep the outside clean looking, free of fingerprints, and to keep your hands clean. Don’t handle the bombs too much as they will begin to melt in your hand when held too much.

Using Your Hot Chocolate Bomb

To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over top of it, or fill the cup with milk and place the bomb on top!

How Long Do Hot Chocolate Bombs Last?

Good news is, once your chocolate is tempered it has a nice, long shelf life. Keep your hot chocolate bombs in a cool, dry place in an airtight container. They’ll stay good for 1-2 months!

Can Hot Chocolate Bombs Be Frozen?

Yes! Wrap them in plastic wrap, seal them in a freezer bag, and store for 2-3 months.

Homemade Hot Chocolate Bombs

Course Dessert

Cuisine American

Keyword hot chocolate bomb recipe, hot chocolate bombs, hot cocoa bomb recipe, hot cocoa bombs

Prep Time 45 minutes

Total Time 45 minutes

Servings bombs

Calories 305kcal

Author Alyssa Rivers

Ingredients

8 ounces semisweet chocolate higher quality is better
6 tablespoons hot chocolate mix of your choice
1 cup mini marshmallows
White chocolate and sprinkles for decorating (optional)

Instructions

Set up a double broiler to melt your chocolate; put a large pot of water half way full on the stove over medium high heat. Place a heat proof bowl over the pot that fits on the pot without touching the water.
Chop up your semisweet chocolate and melt it in the double broiler until just melted, stirring occasionally. Remove from heat once nearly all the chocolate has melted and continue to stir it until all the chocolate has melted. Your chocolate should reach about 90℉ do not let it get to 100℉.
Once your chocolate has melted, fill the cavities of your silicone sphere molds only a tablespoon at first, use a pastry brush to coat the cavities, allow the chocolate to cool to room temperature, about 5-10 minutes. Add another tablespoon of melted chocolate to each cavity and use the pastry brush to coat the wall evenly again. Allow the chocolate to harden completely at temperature for at least 20 minutes. If your melted chocolate begins to harden while you’re waiting for the first layer of chocolate to harden you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
Once your chocolate spheres are cooled and hardened, fill half of them with 1 tablespoon of your hot chocolate mix and 1 heaping tablespoon of mini marshmallows.
Wearing gloves, release the unfilled chocolate shells from the mold, but let them rest in the cavities. Paint or pipe a border of melted chocolate onto the edges of the unfilled chocolate cavities and place them on the filled shells to assemble. If your melted chocolate hardens while you’re waiting for the shells to cool, you can place it back on the double broiler to melt it again, but don’t let it sit over the heat for too long, keep it there until it has just melted again.
Allow the assembled spheres to cool for 15 minutes before removing from the mold. You can carefully trim any excess chocolate from the joining seam.
To decorate the outside of the bombs you can pipe or paint them with melted white chocolate, the remaining chocolate you didn’t use in the bombs, and any sprinkles you would like.
To use the bombs, heat 1 cup of milk per bomb until nearly boiling either in the microwave or on the stove. You can either place the bombs in the bottom of the mug and pour the hot milk over top of it, or fill the cup with milk and place the bomb on top!

Notes

I suggest using gloves when working with these bombs to keep the outside clean looking, and to keep your hands clean. Don’t handle the bombs too much as they will begin to melt in your hand when held too much.
You can substitute the semisweet chocolate with white chocolate or milk chocolate if you would like.
If you would like a little extra pizazz, you can add sprinkles into the inside of the bombs so they are exposed when the bomb opens in the hot milk!
I used bars of premium baking chocolate 56% cacao, but chocolate chips should work just as well.

Nutrition

Lattice Pie Crust

2022-12-03T13:16:00.001-08:00

A Lattice Pie Crust is visually stunning and the perfect way to finish an apple or cherry pie. This recipe will teach you how to weave strips of dough into a beautiful topper for your favorite pie, and it’s easier than you think!

I think pie might be my favorite dessert. I am a huge fan of cream pies, fruit pies, and everything in between! If you are a fan of a silky and delicious cream pie, you have to try this classic Chocolate Pie, this light and fluffy No-Bake Pistachio Cream Pie, and everyone’s favorite No-Bake Cream Cheese Peanut Butter Pie.

Lattice Crust Pie

This recipe will walk you step-by-step through weaving a lattice pie crust. You can use your favorite pie crust recipe, I would recommend my favorite pie crust recipe that I’ve been making for years, my Grandma’s Perfect Pie Crust. This butter pie crust is also really easy to whip up and is always a hit. You can also choose whatever filling you like best! A fruit filling like a cherry pie or apple pie would be incredible, or this peach pie is my favorite right now!

Make sure you choose a pie with a thick and dense. You won’t want to top your cream or custard pie with lattice. Make a pie filling that will need to be baked in the oven with the filling already in it. Once you finish weaving the pie crust, you can brush it with heavy cream or an egg wash and cook the crust to the instructions of the pie filling!

Ingredients

You will want to follow your favorite pie crust recipe for the pie crust ingredients. Or you can buy a pre-made pie crust from the store. Then choose your favorite pie filling to top with your lattice pie crust.

Double Pie Crust: A double pie crust is enough pie dough to line the bottom of the 9 inch pie pan, as well as topping the pie with the woven lattice pie crust.
Filling of Your Choice: Any pie filling that needs to be baked in the oven will work for this lattice pie crust recipe.

How to Lattice Pie Crust

A lattice pie crust is the perfect topper to your favorite pie filling! It adds a beautiful layer of crispy flaky crust on top of your gooey pie filling. It’s also a great way to wow your guests at your next gathering!

Prepare the Dough

Roll and Trim: Roll out the bottom portion of your pie crust and place it into your pie pan, trim the dough to fit the edges of your pan.
Fill Crust: Fill your crust lined pie dish with your filling and set aside
Roll Out: Roll out the top portion of your dough until the circle is slightly larger than your pie pan.
Cut Strips: Using a pizza cutter or knife, cut your top crust into strips. You can make these strips as thick or thin as you want.

Weave the Lattice

Lay Strips Horizontally: Take your cut out strips and lay them across the top of the filled pie, all laying the same way leaving a gap between each one. For this step you can use up to half of your strips to cover the pie in one direction. The amounts will vary depending on how thick your strips are, and how large of a gap you want on top of the pie.
Weave Strips Vertically: Next, you will take the strips you’ve laid down on your pie. Working with every other one, fold them back to the edge of the pie. Then lay your first strip of dough down on top of the strips that haven’t been pulled back. Then place the other strips back where they were.
Weave Strips: Working with the strips you previously left laying down, peel them back just far enough to lay the next crossways strip down. Once again lay the strips flat.
Repeat: Continue the previous two instructions until your pie is fully latticed.
Trim: Trim all the excess dough off the edge of the pan and press the dough slightly around the rim to secure it. You just made a lattice pie crust!

Tips for Making Pie Crust Lattice

Pie crust can be tricky to work with, but with these tips you will be a pro! You can use whatever pie crust recipe you like best, but these tips will apply to all of them when making the lattice pie crust.

Flouring Your Work Area: Resist the urge to over-flour your working surface. Flour just enough to keep the dough from sticking to your rolling pin and working surface. Too much flour will keep the dough from sealing to itself on the edges of the crust.
Types of Pies for Lattice: This technique is really only for a pie that requires a top crust. I wouldn’t recommend it for a pumpkin or pudding pie. Some ideas for the filling of this pie crust are this strawberry rhubarb pie, this triple berry pie, or this super yummy blueberry lattice pie.
Using the Shorter Strips: When placing the strips of dough on the pie I like to use the sizes that will align with the pie dish. For example, the shorter strips from the edges of the dough should be placed on the edges of the pie. The longer strips in the middle should be placed at the widest part of the pie.

Storing Leftover Lattice Pie Crust

Once you have baked your pie, storage is really simple. Here are my tips for storing your leftover pie and lattice pie crust.

In the Refrigerator: Most pies can be stored in the refrigerator for up to 5 days. Make sure to follow the instructions on your pie filling recipe for the best result. If you are storing raw pie crust, then follow the storage instructions on the pie crust recipe.

Lattice Pie Crust

Course Dessert

Cuisine American

Keyword lattice pie crust, pie crust

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

Servings

Calories 97kcal

Ingredients

1 double pie crust
filling of your choice

Instructions

Roll out the bottom portion of your pie crust and place it into your pie pan, trim the dough to fit the edges of your pan.
Fill your crust lined pie dish with your filling and set aside
Roll out the top portion of your dough until the circle is slightly larger than your pie pan.
Using a pizza cutter or knife, cut your top crust into strips. You can make these strips as thick or thin as you want.
Take your cut out strips and lay them across the top of the filled pie, all laying the same way leaving a gap between each one. For this step you can use up to half of your strips to cover the pie in one direction, amounts will vary depending on how thick your strips are, and how large of a gap you want.
Next, you will take the strips you've laid down on your pie and working with every other one, fold them back to the edge of the pie. Lay your first strip of dough down on top of the strips that haven't been pulled back and then place the other strips back where they were. So half of the strips should be covered by the new one laying crossways, and half of them should be on top of it.
Working with the strips you previously left laying down, peel them back just far enough to lay the next crossways strip down, and once again lay the strips flat.
Continue the previous two instructions until your pie is fully latticed.
Trim all the excess dough off the edge of the pan and press the dough slightly around the rim to secure.

Nutrition

Copycat Chick-Fil-A Peppermint Milkshake

2022-12-02T21:19:00.001-08:00

Chick-fil-A peppermint milkshakes are one of the best things about the holiday season, but they’re always gone too soon! Here’s how you can make this delicious peppermint shake at home with just a few simple ingredients.

Chick-fil-A is one of my favorite fast food restaurants. Can you blame me? From their mouthwatering waffle fries to frosted lemonade, everything on the menu is so delicious! Trying to recreate some of these classic menu items at home is so fun. You’ll have to try my copycat recipes for Chick-fil-A sauce, nuggets, lemonade, and their amazing peach shakes!

Chick-fil-A Peppermint Milkshake Recipe

Oh Chick-fil-A milkshakes, how I love you. There really isn’t anything better. They’re definitely my go-to when I’m craving something creamy and sweet! From November to January, their peppermint shake makes an appearance. Let me tell you, if you haven’t tried one of these bad boys yet, you need to. STAT.

Good news is, if your local Chick-fil-A has stopped selling their peppermint shakes, you can still easily make them at home! As much as I love Chick-fil-A’s shakes, I personally think they’re better made from scratch. This way, you can adjust the consistency and all the flavors to your liking! One sip of this creamy peppermint shake and you’ll be as obsessed as I am. By the way- if you love copycat recipes, you can find my full list of them here!

What Makes Chick-fil-A Milkshakes So Good?

Chick-fil-A uses a blend of soft serve ice cream and whole milk to make their milkshakes. Unless you happen to have a soft serve machine, using a high-fat, creamy vanilla ice cream for your shake is the perfect alternative. Their milkshakes are also handspun so they have the perfect thickness and density!

Milkshake Ingredients

I’m going to go ahead and say sorry to my diet in advance. If you want the creamiest peppermint milkshake possible, you’ll want to use high-fat ingredients here. See the recipe card below for exact measurements!

Vanilla Ice Cream: Look for vanilla ice cream made with whole milk and that has a high fat percentage. This will give your milkshake that classic Chick-fil-A goodness.
Whole Milk: Again, I recommend using whole milk so that your shake turns out rich and creamy.
Peppermint Extract: Peppermint extract can become overpowering pretty easily, so I recommend adding less at first and then adjusting to taste from there.
Vanilla: I recommend using pure vanilla extract for the best flavor!
Peppermint Candy: You can use crushed candy canes, peppermint bark, or peppermint candies for your shake.
Grated Dark Chocolate: For some tasty mint chip flavor! Dark chocolate chips also work.
Red Food Coloring: (Optional) Just a couple drops will give your shake the perfect pink color.
Whipped Cream: You’ve got to have some whipped cream on top! You can also add a maraschino cherry for that classic Chick-fil-A finishing touch.

How to Make a Copycat Chick-fil-A Peppermint Milkshake

It only takes a few minutes to make this delicious holiday beverage. I love surprising my family with it! It’s quickly becoming a new tradition for Christmas time. They can never get enough! It’s no surprise with how sweet, creamy, and delightfully minty it is. One sip and you’ll be hooked.

Chop Peppermint Candies and Chocolate: In a blender or food processor, finely crush your peppermint candy or candy canes. In a small bowl grate your dark chocolate. Set aside.
Blend Ice Cream, Milk, and Peppermint Extract: In your blender add ice cream, milk, and peppermint, blend until well combined. If you are adding the food coloring, then you can add it at this point.
Add Peppermint Candy and Chocolate: Add in your crushed peppermints and dark chocolate, continue to blend until everything comes together.
Enjoy: Pour into your favorite glass. Then garnish with some whipped cream and enjoy!

Why Did My Milkshake Turn Out Lumpy?

This usually happens because the ice cream you used was too hard/icy. I like to let my ice cream soften a little before I use it so everything mixes together smoothly!

Tips and Serving Ideas

Making this peppermint milkshake is really as easy as it gets, but here are a couple of extra ways to customize yours! Honestly, it’s one of the best treats for the holiday season. Baked goods get a lot of love this time of year, but beverages need their time to shine!

Adjust Peppermint Flavor: You can add more or less peppermint extract depending on your taste. I love peppermint so I tend to add extra when making this for myself!
Adjust Consistency: If you want your milkshake to be thicker, don’t add ice! This can actually water it down. Instead, add a small scoop of ice cream at a time until you reach your desired thickness. To make it thinner, add a splash of milk!
Freeze Your Glasses: I like to put the glasses I will use for serving into the freezer about 30 minutes before making this recipe. This way, they are nice and frosty, ready to serve this delicious shake.

How Long Will My Milkshake Last?

This peppermint milkshake recipe is best made and enjoyed fresh, although you can keep it frozen in an airtight container. Thaw it out a little and give it a quick mix before serving.

Copycat Chick-Fil-A Peppermint Milkshake

Chick-fil-A peppermint milkshakes are one of the best things about the holiday season, but they're always gone too soon! Here's how you can make this delicious peppermint shake at home with just a few simple ingredients.

Course Beverage, Dessert

Cuisine American

Keyword copycat chick fil a, copycat chick-fil-a milkshake recipe, peppermint milkshake recipe

Prep Time 20 minutes

Total Time 20 minutes

Servings people

Calories 1056kcal

Author Alyssa Rivers

Ingredients

1 ½ quart vanilla ice cream
⅓ cup whole milk
1 ½ teaspoons peppermint extract
½ teaspoon vanilla
1 cup crushed peppermint candy or candy canes
½ cup dark chocolate finely grated
2 drops red food coloring optional
Whipped cream for garnish

Instructions

In a blender or food processor, finely crush your peppermint candy or candy canes. In a small bowl grate your dark chocolate, set aside.
In your blender add ice cream, milk, and peppermint, blend until well combined. If you are adding the food coloring, you can add it at this point.
Add in your crushed peppermints and dark chocolate, continue to blend until everything comes together.
Pour into your favorite glass, garnish with some whipped cream and enjoy!

Nutrition

Gingerbread House

2022-11-29T05:16:00.001-08:00

Nothing says holiday season like a Gingerbread house sitting on the counter! This recipe includes the recipe for gingerbread, a template to print out the ginger bread house pieces, and how to make the royal icing. This is the perfect recipe for the whole family to enjoy!

I love making desserts together with my family during the colder months. Warming up the house with the oven is my favorite way to spend chilly evenings. I also love the way that the house smells when you have spiced desserts baking. This holiday season you have to try these delicious Pumpkin Pecan Pie Bars, these cute and festive Christmas Tree Sugar Cookies, and this classic Old Fashioned Apple Cobbler.

Gingerbread House Recipe

Ok, this is the most fun I’ve had writing a recipe! There is nothing like getting the family together and putting together the most adorable holiday decor. You can also eat the gingerbread house, which is a big bonus. I will say, this recipe is meant to make firm gingerbread that will hold up to the weight of stacking and decorations, so it is pretty hard and not as sweet as traditional gingerbread. But if you want some gingerbread that is soft and delicious, you can make these cute gingerbread people to go with your houses!

This recipe comes with everything you will need to build your houses! First, print off the templates for the houses. Then make the gingerbread dough and cut out the pieces. While the pieces are baking, make your royal icing that will act as the glue. Then you get to decorate! The decorations are up to you, but gum drops, candy canes, and peppermint candies make great additions. So whip up some white hot chocolate or wassail and get to baking!

Ingredients

You are making a cookie dough, so you will need the basic pantry items. You will also need molasses to make these gingerbread houses, which you should be able to find in the baking aisle of your grocery store. Don’t forget to pick up the meringue powder as well, you will need it to get your icing nice and firm! You can find exact measurements below in the recipe card.

Gingerbread

Butter: You will want unsalted butter, and make sure to leave it out so that it is at room temperature when you go to make your dough.
Dark Brown Sugar: Dark brown sugar has a deeper flavor and color because it has more molasses in it. It will make a difference in your dough.
Granulated Sugar: Your regular pantry sugar will work great.
Vanilla: Vanilla extract gives the cookie a little extra vanilla flavor and brings out the other warm flavors in the gingerbread.
Molasses Unsulphered: Most molasses is unsulphered. It is the more pure version of molasses and it is what you will want for this dough.
Egg: I always use grade A eggs in my recipes.
All-Purpose Flour: Your regular pantry flour will work great for this recipe.
Ground Cinnamon: Cinnamon is a warm spice that is a MUST in gingerbread!
Ground Ginger: Ginger gives a little spice to the cookie, and makes it taste warmer. You will miss this flavor if you leave it out!
Cloves: Ground cloves are actually a little sweet, but still have a warm flavor.
Salt: Salt brings out all of the flavors in this dough and helps to cut down on sweetness.
Baking Powder: Baking powder helps the dough rise while it’s baking in the oven. You don’t want it to rise a lot. Just enough to make a nice looking cookie.
Milk: Milk has fat that helps the ingredients come together and adds great flavor.

Royal Icing

Powdered Sugar: Powdered sugar is really fine sugar that makes the perfect royal icing. It melts into the water and becomes really smooth and shiny.
Meringue Powder: Meringue powder is a stabilizer that helps the royal frosting get stiff. It will be the perfect consistency to act as your glue for the gingerbread house with this ingredient.
Water: You can adjust the consistency of the frosting by adding more or less water. If the frosting gets too runny, then add more powdered sugar until it gets thicker.

How to Make a Homemade Gingerbread House

This is such a fun recipe! The dough is not hard to make, which makes this the perfect recipe to make with kids and friends. It also makes the house smell like the holidays and fills the kitchen with Christmas cheer! I loved making this recipe, and I know you’ll enjoy it too.

Make Dough

Prep: Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
Cream Butter and Sugar: In the bowl of a stand mixer, use the paddle attachment to beat together the butter, both sugars and vanilla until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the molasses and egg. Beat again for 1-2 minutes, until incorporated.
Whisk: In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry ingredients to the wet and mix on low until a dough begins to form. Scrape down the sides and bottom of the bowl again before mixing on medium speed. Add the milk to help the dough not be too crumbly.
Roll Out Dough: Transfer the dough to a lightly floured surface and roll out to ¼ inch thick. Using the already printed and cut out template for the house pieces, use a sharp paring knife to cut out the pieces of the house.

Bake and Make Frosting

Bake: Carefully transfer the cut-out gingerbread house pieces to the prepared baking sheets, leaving at least 2 inches between them. Bake for 11-14 minutes, until the edges and centers are set. Let cool completely on the baking sheets.
Make Icing: Once completely cooled, prepare the royal icing to use as glue for construction.
Whisk: In the bowl of a mixer, add the powdered sugar and meringue powder. Whisk together. Add 4 tablespoons of water and use the paddle attachment to mix on low speed. As the powdered sugar becomes more moistened as it mixes, increase the speed and beat until a very thick, smooth icing is made. If it is not moist enough to incorporate all the dry ingredients, add the 5th tablespoon of water. This icing should be very, very thick in order to hold together the heavy gingerbread.
Prep Piping Bag: Transfer the royal icing to a piping bag or a large ziplock bag. It will dry quickly if left exposed, so be sure to cover any extra icing tightly with plastic wrap.

Assemble The Houses

Assemble: Assemble the houses by using the royal icing as glue. Be generous and work quickly, as the royal icing will begin to crust over quite quickly. Pipe icing along the side of the front of the house then press the side piece to it to form the first corner. Repeat with the second side.
Pipe: Pipe icing along the two sides of the back piece and press firmly against the two standing sides to form the third and fourth corners. Add more icing the inside of the corners as needed to reinforce their stability.
Add Roof: Pipe icing along the roofline and top of the side on one side of the house. Press the first roof piece in place. Outline the remaining opening with icing and carefully press the last roof piece on. This is the trickiest piece to put on and must be done carefully so the rest of the house does not collapse.
Dry: Allow the houses to sit at least 24 hours to let the royal icing dry and harden before decorating.

Tips for Making Gingerbread Houses

If this is your first time making gingerbread, then you will want to read through these tips. It isn’t hard, but it helps to know a little about your dough!

About this Gingerbread: This recipe isn’t really designed for gingerbread to eat, more so for a stable building gingerbread (also called construction grade gingerbread). It IS edible and it tastes pretty good, but it’s not as sweet as a regular gingerbread cookie.
Softer Gingerbread: It can be baked a few minutes less for a softer bite (but not recommended for houses/structures because it won’t withstand the weight of the royal icing) and it can be baked a few minutes longer for an even stronger construction cookie.
Using Another Template: If using a different house template, the baking time will vary because of the size. The larger the piece, the longer the bake.
When Chilling Before Baking: It can be chilled before cutting or baking, but will need at least an extra minute or two in the oven.

Storing Gingerbread Houses

If you are not planning on eating your gingerbread house, then it is really easy to store! You will want to keep it out on the counter for everyone to see and enjoy!

On the Counter: Keep your gingerbread house on your counter to enjoy throughout the holidays. It will last on your counter as long as you want to show it off! If you plan to eat it, keep it in an airtight container or wrapped in plastic wrap. It will last for about a week. After a week it will be too hard to eat!

Gingerbread House

Course Dessert

Cuisine American

Keyword gingerbread, gingerbread house

Prep Time 45 minutes

Cook Time 14 minutes

Total Time 59 minutes

Servings Gingerbread Houses

Calories 2616kcal

Author Alyssa Rivers

Ingredients

Gingerbread

6 Tablespoons Unsalted Butter Softened
¾ Cup Dark Brown Sugar
2 Tablespoons Granulated Sugar
2 Teaspoons Vanilla
½ Cup Molasses Unsulphered
1 Egg
3 Cups All-purpose Flour
1 Tablespoon Ground Cinnamon
1 Tablespoon Ground Ginger
½ Teaspoon Cloves
½ Teaspoon Salt
½ Teaspoon Baking Powder
2 Tablespoons Milk

Royal Icing

4 Cups Powdered Sugar
3 Tablespoons Meringue Powder
6-7 Tablespoons Water

Instructions

Preheat the oven to 375° and line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer, use the paddle attachment to beat together the butter, both sugars and vanilla until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl and add the molasses and egg. Beat again for 1-2 minutes, until incorporated.
In a medium bowl, whisk together the flour, cinnamon, ginger, cloves, salt, and baking powder. Add the dry ingredients to the wet and mix on low until a dough begins to form. Scrape down the sides and bottom of the bowl again before mixing on medium speed. Add the milk to help the dough not be too crumbly.
Transfer the dough to a lightly floured surface and roll out to ¼ inch thick. Using the already printed and cut out template for the house pieces, use a sharp paring knife to cut out the pieces of the house.
Carefully transfer the cut-out pieces to the prepared baking sheets, leaving at least 2 inches between them. Bake for 11-14 minutes, until the edges and centers are set. Let cool completely on the baking sheets.
Once completely cooled, prepare the royal icing to use as glue for construction.
In the bowl of a mixer, add the powdered sugar and meringue powder. Whisk together. Add 4 tablespoons of water and use the paddle attachment to mix on low speed. As the powdered sugar becomes more moistened as it mixes, increase the speed and beat until a very thick, smooth icing is made. If it is not moist enough to incorporate all the dry ingredients, add the 5th tablespoon of water. This icing should be very, very thick in order to hold together the heavy gingerbread.
Transfer the royal icing to a piping bag or a large ziplock bag. It will dry quickly if left exposed, so be sure to cover any extra icing tightly with plastic wrap.
Assemble the houses by using the royal icing as glue. Be generous and work quickly, as the royal icing will begin to crust over quite quickly. Pipe icing along the side of the front of the house then press the side piece to it to form the first corner. Repeat with the second side.
Pipe icing along the two sides of the back piece and press firmly against the two standing sides to form the third and fourth corners. Add more icing the inside of the corners as needed to reinforce their stability.
Pipe icing along the roofline and top of the side on one side of the house. Press the first roof piece in place. Outline the remaining opening with icing and carefully press the last roof piece on. This is the trickiest piece to put on and must be done carefully so the rest of the house does not collapse.
Allow the houses to sit at least 24 hours to let the royal icing dry and harden before decorating.

Nutrition

Lumpia

2022-11-28T17:16:00.001-08:00

Lumpia is a delicious savory fried roll filled with ground pork, carrots, and cabbage. Traditionally found in the Philippines, lumpia is a perfect appetizer that is crispy and golden and served with dipping sauce on the side.

Lumpia would be the perfect appetizer or side dish to make any Asian meal complete! Lumpia is a great addition because they aren’t too heavy and overfilled with meat. It’s the perfect size! I love to serve these along side fried rice, vegetable stir fry, and beef and broccoli lo mein.

What Is Lumpia?

Lumpia is referred to as the Filipino spring roll. Filled with ground pork and vegetables, this delicious appetizer is a favorite in the Philippines! They are light in texture, and great for dipping! Lumpia is a perfectly crispy fried roll that is irresistible at any meal or celebration.

The best part about these darling little rolls is that they are perfect for dipping! I love to serve them with several different dipping sauces for my guests to enjoy. Lumpia is traditionally served with a side of dipping sauce. I love to serve it with my sweet chili sauce because it’s the best! But you can also make my homemade sweet and sour sauce or teriyaki sauce. Or even better, serve a side of all three!

Filipino Spring Roll Ingredients

The lumpia filling is made with fresh ingredients and loaded with authentic Filipino flavors. The filling is most commonly pork based, but can consist of a variety of savory meat, poultry, or seafood. Prepare the filling, assemble the rolls, then fry to crispy perfection! Everyone will enjoy these appetizers and ask for them again and again.

Sesame Oil: Any oil works, but sesame oil gives it a great Asian flavor.
Garlic: Fresh garlic always.
Fresh Ginger: Fresh ginger adds great flavor.
Ground Pork: Ground pork is most common, but any type of meat works.
Green Onion: I love that green onion isn’t too strong.
Carrots: I like to mince the carrots really small.
Green Cabbage: Cabbage adds great texture and crunch.
Onion Powder: For added onion flavor!
Ground Black Pepper: Pepper for seasoning.
Salt: Salt to taste and balance flavors
Wrappers: Lumpia wrappers are thin and traditional, but if you can’t find them you can use egg roll or spring roll wrappers.
Oil: Oil for frying.
Water: A small bowl of water to help seal the edges of the lumpia wrapper.

Lumpia Recipe

Lumpia recipes are passed down from generations! It’s fun to hear what cute Filipino Grandma’s have added to their recipe. Add seasonings and veggies of your choice. The filling is so easy to make, and assembly can just fast if you have your kids to help! Check out the pictures for step by step instructions. It’s actually super easy.

Lumpia Filling

Heat the Oil in the Pan: Heat the oil in a medium pan over medium-high heat.
Add the Garlic and Ginger: Add the garlic and ginger. Cook for 20 seconds until fragrant.
Cook the Pork: Add the ground pork and cook for about 6 minutes, or until cooked through.
Add the Green Onion, Carrots, and Cabbage: Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes to heat through.
Add Salt, Pepper, and Soy Sauce: Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.

Rolling and Frying Lumpia

Cut the Wrappers if Needed: If using egg roll wrappers, cut them down to a rectangular size to help achieve a thinner roll.
Add the Filling to the Wrapper: Scoop around 1 to 1 ½ tablespoons of filling then place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
Roll up Lumpia: Starting from the bottom, roll-up tight until completely wrapped.
Seal the Wrapper with Water: Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge.
Heat the Oil for Frying: Heat oil in a large skillet deep enough for frying. Deep fry lumpia in medium heat until it floats.
Enjoy Warm With Dipping Sauce: Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce!

Tips For Frying

Frying Lumpia is simple and fast! Follow my tips below to help you along the way. Lumpia is light and crispy and fried to perfection! I can’t wait for you to make them. You’re going to love them!

The Right Temperature: Make sure the temperature of the oil is 350 degrees Fahrenheit for frying. If the temperature is less than 350 degrees Fahrenheit, the wrappers will absorb the oil too much. Then the lumpia will be too greasy. When the oil is too hot, the wrappers will too fast. Then the filling won’t have enough time to warm through.
Use Paper Towels: Lay the fried lumpia on paper towels to cool. Paper towels absorb any excess oil and will help the rolls stay crispy.

Lumpia Wrappers

Authentic lumpia is a Filipino spring roll fried in a lumpia wrapper. The wrappers are paper thin and smooth and is similar to a crepe. When fried in hot oil, the texture of the wrapper is crispy and flakey. Each bite is light and crunchy and full of flavor! Traditional lumpia is made with actual lumpia wrappers. If you can’t find them, then that’s ok! I wasn’t able to find mine locally, so here are some alternatives.

Wonton Wrappers: Wonton wrappers are thin in texture.
Spring Roll Wrappers: Rice paper wrappers that are thin and translucent.
Egg Roll Wrappers: Most common wrapper available at grocery stores.

Storing Leftovers

This lumpia recipe makes a lot, so here are instructions for storing. I also have instructions for freezing leftovers for months at a time. My tip for reheating cooked lumpia is to do it in the air fryer! It restores the crispiness and is delicious to enjoy all week.

In the Refrigerator: Once lumpia has cooled, then transfer the leftovers to an airtight container. Store the leftovers in the refrigerator for up to 4 days.
In the Freezer: Lumpia is best stored in the freezer before frying. Arrange the rolls on a baking sheet, then cover with foil wrap. Freeze the lumpia for a few hours. When the rolls are frozen solid, transfer the them to a zip-top freezer bag. Lumpia can be frozen for up to 3 months.
To Reheat: Reheat cooked rolls in the air fryer at 360 degrees Fahrenheit for 4 minutes.
Fry Frozen Lumpia: There’s no need to thaw frozen lumpia. Simply fry the rolls right from the freezer.

Lumpia

Course Appetizer

Cuisine Filipino

Keyword lumpia

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings

Calories 266kcal

Author Alyssa Rivers

Ingredients

1 tablespoon sesame oil
1 teaspoon garlic, minced
1/2 teaspoon fresh ginger
1 lb ground pork
1/4 cup green onion, minced
1/2 cup carrots, minced
3/4 cup green cabbage, finely sliced
1 teaspoon onion powder
1 teaspoon ground black pepper
1 teaspoon salt, to taste
30 wrappers, lumpia wrappers or egg roll wrappers
3 cups oil, for frying
water

Instructions

Lumpia Filling

Heat the oil in a medium pan over medium-high heat.
Add the garlic and ginger. Cook for 20 seconds until fragrant.
Add the ground pork and cook for about 6 minutes, or until cooked through.
Add the green onion, carrots, and cabbage. Stir until mixed well and cook for an additional 2 minutes just to slightly soften the veggies.
Stir in the salt, pepper, and soy sauce. Taste and add more seasonings if needed. Let the mixture cool slightly before assembling.

Rolling and Frying the Lumpia

If using egg roll wrappers, cut them down to a rectangle size to help achieve the look of lumpia.
Scoop around 1 to 1 ½ tablespoons of filling and place near the bottom half of the lumpia wrapper. Spread the filling out to make rolling easier.
Starting from the bottom, roll-up tight until completely wrapped.
Dip your finger in a bowl of water and run it along the edge of the wrapper. Then seal lightly press to seal the edge. Repeat the steps until all the mixture is used.
Heat oil in a cooking pot. Deep fry lumpia in medium heat until it floats.
Remove from the oil on a plate with paper towels. This will help absorb any excess oil. Serve warm with your favorite dipping sauce and enjoy!

Nutrition

Air Fryer Butternut Squash

2022-11-27T17:16:00.001-08:00

This easy air fryer butternut squash is tender and savory and makes the BEST side dish to any meal! Seasoned with delicious spices the air fryer cooks this squash to perfection.

I love to serve this easy and fast side dish with so many meals. I prefer to cook my vegetables in the air fryer because of how simple it makes the dinnertime hour. Serve this air fryer butternut squash with tender chicken, this oven-baked turkey, or the most amazing pork chops. The comforting flavors will be perfect with these dishes. I hope you make butternut squash more often because this recipe is sure to be your new favorite side dish!

Air Fryer Butternut Squash

Tender golden cubes of butternut squash have sweet nutty flavors that are air fried to perfection. The comforting texture of squash is my favorite, and the spices in this recipe take it to the next level! Soft on the inside with slightly crispy edges, this air fryer butternut squash tastes oven roasted. Butternut squash is delicious as a side dish rich in vitamin A, vitamin C, magnesium, and potassium. This is a healthy and nutrient-dense dish that is equally delicious!

Butternut squash is so versatile and I love using it in other recipes! It’s a staple in my fall cooking, and I always have butternut squash on hand because I know I will use it. I have big plans to plan it in my garden next year! I can’t wait to use it all year long because once it is cubed, it freezes well. It is excellent in this creamy soup, makes a perfect pasta sauce, and is beautiful in this roasted vegetable dish.

Ingredients For The Best Squash

The ingredients for this amazing air fryer butternut squash are simple and straightforward. All of the spices are most likely in your cabinet, so as long as you have the butternut squash, you’re all set! I love that you can find butternut squash cubes in the produce section at most stores because the work is all done for you!

Butternut Squash: Simply peel and cut into 1–inch cubes.
Olive Oil: Adds moisture and keeps the squash from drying out while it cooks.
Onion Powder: Delicious added flavor!
Garlic Powder: Everything is better with a hint of garlic.
Sweet Paprika: Great compliment to all the flavors.
Dried Italian Seasoning: The best savory seasoning for vegetables.
Kosher Salt: Enhances all the flavors.
Cracked Black Pepper: Balances the flavors.

Air Fryer Butternut Squash Recipe

This recipe is a simple to bring for a Thanksgiving side dish, but it’s perfect as a side dish any time of year! I love a quickly this butternut squash recipe comes together. It’s so easy because the air fryer does all the work. And everyone LOVES the buttery and comforting flavors it adds to their meal.

Cut Butternut Squash: Peel, deseed, and cut the squash into 1-inch cubes. You can skip the step and use pre-cut butternut squash cubes.
Toss With Olive Oil: In a medium bowl add the butternut squash cubes. Toss the squash with olive oil.
Season With Spices: In a small bowl, combine the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir until combined and toss with the butternut squash.
Add Squash to Air Fryer: Add the coated squash to the air fryer basket in a single layer then close the air fryer basket.
Cook: Cook the butternut squash at 400° Fahrenheit for 18-20 minutes. Shake the basket and toss the squash around halfway through the cooking process. Cook until the squash is golden and tender to your liking.
Garnish and Serve: Season with additional salt and pepper if needed then garnish with fresh parsley if desired.

Variations

This air fryer butternut squash recipe is savory, but it would be delicious if made sweet! There are a lot of unique ways to flavor butternut squash, and it will complement the flavors you choose to use! Here are a few ideas to get the ball rolling.

Honey or Maple Syrup: A little added sweetness to the squash is so delicious.
Fall Spice Flavors: Cinnamon and/or cardamom taste wonderful with butternut squash.
Fresh Herbs: Fresh herbs enhance and add a beautiful touch to the presentation. I love to use fresh chopped parsley or rosemary.
Add a Little Spice: A sprinkle of cayenne pepper would be perfect for those who love a little spicy kick to their squash.

Storing Leftovers

My favorite way to use leftovers is to make butternut squash soup, but you can always make extra to eat throughout the week. It makes a great side dish to go with any meal. Follow my instructions below for storing and reheating leftover air fryer butternut squash.

In the Refrigerator: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
To Reheat. Reheat in the air fryer at 350° Fahrenheit, or in the microwave until warmed through.

Air Fryer Butternut Squash

This easy air fryer butternut squash is tender and savory and makes the BEST side dish to any meal! Seasoned with delicious spices the air fryer cooks this squash to perfection.

Course Side Dish

Keyword air fryer butternut squash

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 51kcal

Author Alyssa Rivers

Ingredients

4 cups butternut squash, peeled and cut into 1–inch cubes
1 tablespoon olive oil
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon sweet paprika
2 teaspoons dried Italian seasoning
1 teaspoon kosher salt
1/4 teaspoon cracked black pepper

Instructions

Peel, deseed, and cut the squash into 1-inch cubes. You can skip the step and use pre-cut butternut squash cubes.
In a medium bowl add the butternut squash cubes. Toss the squash with olive oil.
In a small bowl, combine the onion powder, garlic powder, paprika, Italian seasoning, salt, and pepper. Stir until combined and toss with the butternut squash.
Add the coated squash to the air fryer basket in a single layer then close the basket.
Cook the butternut squash at 400° Fahrenheit for 18-20 minutes. Shake the basket and toss the squash around halfway through the cooking process. Cook until the squash is golden and tender to your liking.
Season with additional salt and pepper if needed then garnish with fresh parsley if desired.

Nutrition

Divinity Candy

2022-11-26T17:16:00.001-08:00

Divinity candy is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.

The chewy and delicious flavors of divinity has been a favorite for generations! Everyone is calling their Grandma for this recipe because of their childhood memories. I love old family recipes that are nostalgic like my Grandmas’s pumpkin pie, these Christmas cookies, and the very best fudge!

What Is Divinity Candy?

The unique texture of divinity candy is a combination of several treats. It’s smooth like fudge, airy like a marshmallow, but chewy like taffy. I love these cute little soft candies that look like snow caps. Customizable add-ins like nuts, extracts, and crushed candy canes make this treat fun and versatile. It’s sweetness is heavenly and simply divine!

Every bite of this vintage candy melts in your mouth. Divinity candy is the perfect holiday treat because it’s small in size, but loaded with sweetness. I love to make fudge during the holidays for the same reason. It’s small, sweet, and the best treat for giving! You’ll want to make my vanilla fudge, peanut butter fudge, or my amazing egg nog fudge. I love all of the different flavors you can make with fudge.

Ingredients Needed For Divinity Candy

It only takes a handful of simple ingredients to make this indulgent treat. Divinity candy is deliciously sweet with added nuts for texture, so have fun with the add-ins. Most of the ingredients you most likely will have on hand. Just be sure to have the add-ins of your choosing and you are set!

Granulated Sugar: Lots of sweetness in this recipe!
Water: Helps in the boiling process of the candy.
Light Corn Syrup: Sweet corn syrup is essential in this recipe.
Egg Whites: Make sure the eggs are room temperature before whipping.
Salt: Just a little to balance out the sweetness.
Vanilla Extract: Adds great flavor to the divinity. Use almond extract or peppermint extract.
Pecans: I like pecans, but other nuts would be delicious!

Divinity Candy Recipe

Making homemade divinity candy can be intimidated, but I walk you through each and every step! You will be so proud of yourself once you see how easy this recipe is to make. Your Grandma most likely made this candy by hand, but a stand mixer will make it much easier for you! So make a big batch and be sure you share the yumminess with friends and family. Everyone will LOVE them!

Cook the Divinity

Prepare the Baking Sheet Pan: Line two sheet pans with parchment paper and set aside.
Bring Sugar, Water, and Corn Syrup to a Boil: In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and reaches a boil.
Continue to Cook: Continue to cook, without stirring, until the sugar reaches 260 degrees Fahrenheit. This will take about 8-10 minutes. I like to set my candy thermometer in the pot. This is so I can watch when it reaches the right temperature.
Beat Egg Whites: While the sugar is cooking, beat the egg whites in a stand mixer on high speed. Use the paddle attachment until stiff peaks form.
Whip Egg Whites Into Hot Sugar: When the sugar has reached the proper temperature, then you can remove it from the heat. SLOWLY pour the sugar into the egg whites while the paddle is still whipping. Be sure to add the hot sugar very SLOWLY. It should take 2-3 minutes to completely add all the sugar.
Continue to Beat: Continue to beat the candy for another 6-8 minutes. Beat until the candy starts to lose its glossiness and begins to hold its shape.

Shape the Divinity

Check Candy For Doneness: Here’s how to test some of the candy for doneness. Take a spoonful then scrape it onto the prepared baking sheet. It should hold its shape in the mound. If it sinks, then you need to continue to mix it for a few more minutes.
Fold in Vanilla and Pecans: When the candy has reached the desired consistency, then fold in the vanilla and chopped pecans.
Form Candy Onto Prepared Pan: Working quickly while the candy is hot, use two spoons to form the divinity candy. Use one spoon to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity candy until the batter is all gone.
Cool and Enjoy: Allow the candy to cool completely. It will take 1-2 hours to properly set before eating.

Tips and Variations

Here are a few tips to give you success in making divinity! I promise it is much easier than it looks! Make the flavor combinations just how you like them. It’s fun to be creative!

Use Room Temperature Egg Whites: Cold egg whites will react poorly to the hot sugar. Room temperature eggs whites is a must!
Slowly Combine the Sugar and Egg Whites: Adding the hot sugar to the egg whites should be a SLOW process! Don’t add it all in too quickly. Pour a slow steady stream. It should take about 2 minutes to pour the hot liquid over the egg whites.
Extracts: Switch out the flavors by using different extracts like almond or peppermint. You can also play around with colors and add food coloring. My kids love when I add color!
Nuts: Traditional divinity candy has pecans. You can replace the pecans with another nut, like pistachios or walnuts. The added crunch is delicious!
Mold Into Squares: Sometimes I use a disposable aluminum foil pan. Right after I add the extract and nuts, I spread it into an 8×8 inch pan. Once cooled, cut into squares and enjoy!

Storing Leftover Candy

Once your divinity has cooled and is set, you’re ready to enjoy it or save it for later. I love to make this candy ahead of time because it keeps well. Then I can take it to friends and neighbors when I have time.

At Room Temperature: Store divinity candy in airtight container at room temperature. I use parchment paper between layers. Divinity candy can stored and kept at room temperature for up to a week. It’s best to store in a dry place and not to expose your candy to humidity.
In the Freezer: You can store your candy long-term. Store the candy in an airtight container and place in the freezer for up to 1 month.

Divinity

Divinity is an old fashioned Southern confection made from egg whites, corn syrup, and sugar. You will love the sweet soft texture of this classic holiday treat that is perfect for sharing with friends and neighbors.

Course Dessert

Keyword divinity

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings divinities

Calories 88kcal

Author Alyssa Rivers

Ingredients

3 cups granulated sugar
½ cup water
½ cup light corn syrup
2 large egg whites, room temperature
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup pecans, chopped

Instructions

Cook the Divinity

Line two cookie sheets with parchment paper and set aside.
In a large saucepan over medium heat, add the sugar, water, corn syrup, and salt. Stir constantly until the sugar has dissolved and just reached a boil.
Continue to cook, without stirring, until the sugar reaches 260° Fahrenheit, about 8-10 minutes.
While the sugar is cooking, beat the egg whites in a stand mixer using the paddle attachment until stiff peaks are formed.
When the sugar has reached the proper temperature, remove it from heat and slowly pour it into the egg whites while whipping. Be sure to add the hot sugar very slowly, it should take 2-3 minutes to completely add all the sugar.
Continue to beat the candy for another 6-8 minutes until the candy starts to lose its glossiness and begins to hold it’s shape.

Shape the Divinity

You can test some of the candy for doneness by taking a spoonful and scraping it onto the parchment lined baking sheet. It should hold it’s shape in the mound, if it sinks you need to continue to mix it for another couple minutes.
When the candy has reached the desired consistency, fold in your vanilla and pecans.
Working quickly while the candy is hot, get two spoons to form the divinity. Use one to grab about 1 tablespoon size scoop, and use the other spoon to scrape the candy onto the parchment paper. Continue forming drops of divinity until the batter is all gone.
Allow the candy to cool completely before eating. Divinity candy takes anywhere from 1-2 hours to set properly.

Nutrition

Slow Cooker Chicken and Mushroom Stroganoff

2022-11-25T17:16:00.001-08:00

Slow cooker chicken and mushroom stroganoff takes just minutes to throw in the crock pot! It is so creamy and delicious and will become an instant family favorite!

The only thing better than pasta is pasta that you can make in a slow cooker or Instant Pot. It makes dinner a breeze! For more quick and easy pasta recipes your family will go crazy over, try this Instant Pot spaghetti, crock pot Olive Garden pasta, and slow cooker lemon chicken piccata!

Chicken and Mushroom Stroganoff in the Slow Cooker

This chicken and mushroom stroganoff is the perfect weeknight meal. It’s so easy to throw together and always satisfies! As soon as I got the kids to school I looked in my cupboard for ingredients and was able to throw this stroganoff into the slow cooker. It took under 5 minutes! All of my fellow busy moms rejoice.

It has minimal ingredients and the chicken cooks to tender and juicy perfection in the creamy mushroom sauce. I did use a can of cream of chicken soup but if you have some extra time you can make my homemade cream of chicken soup. The sauce is so easy, creamy, and perfect with some noodles tossed inside. Trust me when I say your family is going to go crazy over it! It’s picky eater-approved! Looking for more easy dinner recipes? Find more slow cooker dinners here. You’ll have to try my Instant Pot beef stroganoff as well!

What You’ll Need to Make It

I loved the flavor in the creamy sauce and the mushrooms hidden throughout were awesome. This was the perfect easy meal for the whole family. With how simple slow cooker chicken and mushroom stroganoff is, you will want to make it again and again! Check out the recipe card below for measurements.

Chicken Breasts: I used boneless and skinless chicken breasts, cut into cubes.
Sliced Mushrooms: I used regular brown mushrooms, but cremini and baby bella mushrooms also work!
Cream Cheese: You will want this to be softened so your sauce turns out lump-free.
Cream of Chicken Soup: Use canned soup for easy prep or make your own from scratch! Find my full recipe here. For more mushroom flavor, you can also use cream of mushroom soup.
Dry Onion Soup Mix: You only need one packet to give this stroganoff all the flavor it needs.
Salt and Pepper: Season to taste.
Fresh Parsley: Chopped and added on top for garnish! I love adding fresh herbs to my dishes because they not only look great, but add extra flavor and aromatics as well.
Large Egg Noodles: It wouldn’t be stroganoff without ’em!

How to Make Chicken and Mushroom Stroganoff in the Slow Cooker

It’s so easy! This slow cooker chicken and mushroom stroganoff is the kind of recipe you can set and forget. Run your errands, pick up the kids, and then you have a delicious, hearty dinner to come home to!

Add Chicken and Mushrooms: Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms.
Prepare Sauce: In a medium-sized bowl, add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
Cook: Cook on low for 4-6 hours or high for 3.
Serve Over Pasta: Pour over noodles and sprinkle with fresh parsley and salt and pepper.

Tips and Serving Suggestions

If you are looking for an easy-to-make slow cooker meal that your family will love, this recipe is it! Here are a few simple ways to make it taste even better.

Adding More Flavor: If you want your stroganoff to have stronger flavor, add a splash of Worcestershire sauce!
Serve With: This creamy mushroom sauce and chicken works well with so many different things! I always go for stroganoff-style egg noodles, but white rice, brown rice, mashed potatoes, linguine, fettuccine, farfalle, and tagliatelle are all great options too!

A Reader’s Review

This recipe is delish! My boys wanted seconds and thirds! Easy to make and comes out amazing. Thank you for sharing!

Dawn

Storing Leftovers

Not only is this chicken and mushroom stroganoff super easy to make, but it’s great for leftovers! Here’s how to keep it tasting delicious.

In the Refrigerator: Store leftover stroganoff in an airtight container for up to 4 days.
In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.
To Reheat: Heat on the stove over medium heat. Add water or chicken broth as needed if the sauce is too thick.

Slow Cooker Chicken and Mushroom Stroganoff

Slow cooker chicken and mushroom stroganoff takes just minutes to throw in the crock pot! It is so creamy and delicious and will become an instant family favorite!

Course Dinner

Cuisine American

Keyword chicken and mushroom stroganoff, slow cooker chicken and mushroom stroganoff recipe, slow cooker stroganoff recipe, stroganoff recipe

Prep Time 5 minutes

Cook Time 5 hours

Total Time 5 hours 5 minutes

Servings

Calories 347kcal

Author Alyssa Rivers

Ingredients

4 boneless skinless chicken breasts cubed
8 ounce sliced mushrooms
1 8 ounce cream cheese softened
1 10 ½ ounce cream of chicken soup
1 envelope 1 ¼ ounce dry onion soup mix
salt and pepper to taste
fresh parsley chopped for garnish
8 ounces large egg noodles for serving

Instructions

Place the chicken in the bottom of a lightly greased slow cooker. Then add the mushrooms on top.
In a medium-sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
Cook on low for 4-6 hours or high for 3. Serve over noodles and top with fresh parsley and salt and pepper.

Notes

Originally posted September 15, 2016

Updated on November 25, 2022

Nutrition

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Turkey Noodle Soup

2022-11-24T17:16:00.001-08:00

Making a big pot of turkey noodle soup is the best way to use up your Thanksgiving leftovers! It’s creamy, savory, and filled with delicious herbs and veggies! Your family is going to love this easy, hearty meal.

Nothing compares to homemade soup. It’s just so flavorful, comforting, and delicious! I have too many favorite soup recipes to count. A few you’ve got to try, though, is this copycat zuppa toscana, pasta e fagioli, and Italian wedding soup!

Turkey Noodle Soup (Great for Thanksgiving Leftovers!)

I don’t know about you, but after Thanksgiving I always have more turkey than I know what to do with. You can only have so many turkey steaks before you start to get burned out, so make this soup instead! I honestly think it rivals my homemade chicken noodle, and that’s saying something! Once you try this turkey noodle soup for yourself, you’ll see what I mean. It’s just too good.

This is one of my favorite things to make after Thanksgiving because it’s so comforting and delicious. The broth is extremely flavorful and creamy! Once you add fresh herbs, veggies, and thick egg noodles, it really comes together. Of course, we can’t forget the leftover Thanksgiving turkey you worked so hard on! Shred some up for juicy bits of goodness throughout this delicious homemade soup. From there, all you need to do is grab some saltine crackers and get ready for a cozy night in!

Ingredients for Turkey Noodle Soup

The great thing about this turkey noodle soup is all of the pantry staples it uses. Once Thanksgiving is over, the last thing I want to do is make a trip to the grocery store! See the recipe card below for exact measurements.

Butter: Used for cooking the diced veggies in.
Onion: For soups, I usually use sweeter onions. Go for white or yellow!
Carrots: You’ll want these to be peeled and diced.
Celery Stalks: I love diced celery in soup because it adds the best texture!
Minced Garlic: Fresh garlic is the best for adding in savory flavor.
Herbs: Time to break out your spice rack! To give your soup the best flavor, add dried thyme, dried parsley, and dried basil as well.
Flour: Add a little flour to thicken your broth.
Turkey Broth: This acts as the base of your soup. You can either use prepackaged broth or make your own! Chicken broth will also work.
Shredded Turkey: Another way to use up leftover turkey meat from Thanksgiving!
Canned Evaporated Milk: A must-add for creaminess.
Salt and Pepper: Add both to taste.
Noodles: I used dried homemade style egg noodles.
Frozen Peas: You’ll throw these in at the end to make your turkey soup a little more hearty.

Using Bouillon Cubes

For an extra pop of savory flavor, throw in a chicken bouillon cube! It gives this turkey noodle soup the perfect seasoned, umami flavor. I typically use 1 bouillon cube per 2 cups of water.

Let’s Make Some Homemade Soup!

This noodle soup is SO easy to make and the best for leftover turkey from Thanksgiving! Your family is going to love it. Once you start making soup from scratch, you won’t go back!

Cook Vegetables: In a large pot over medium high heat, add the butter and melt. Then add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
Add Flour: Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
Add Broth: Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.
Mix in Remaining Ingredients, Simmer: Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
Season to Taste: Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!

Making Homemade Turkey Stock

This turkey noodle soup is super easy to make from scratch thanks to all of the leftovers from Thanksgiving. If you want to make homemade turkey stock, save your turkey carcass and bones. Add it to a large stockpot with one gallon of water along with your favorite herbs and seasonings. Then, let it simmer for about 3 hours and strain once it’s done. You can use this in place of packaged chicken or turkey broth.

Storing Leftovers

Is there anything better than leftover soup? It’s so easy to heat up for a hearty lunch. Now that you have a big pot of turkey noodle soup made, here’s how to keep it tasting fresh and delicious!

In the Refrigerator: Store turkey noodle soup in an airtight container for 3-4 days.

Can Turkey Noodle Soup Be Frozen?

Yes! Let your turkey noodle soup cool and then transfer it to a gallon-sized freezer bag. Freeze for 2-3 months. Thaw overnight in the fridge before reheating.

Turkey Noodle Soup

Course Dinner

Cuisine American

Keyword thanksgiving, turkey noodle soup recipe

Prep Time 10 minutes

Cook Time 18 minutes

Total Time 28 minutes

Servings

Calories 410kcal

Author Alyssa Rivers

Ingredients

4 tbsp butter
1/2 onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
1 tsp garlic, minced
1 1/2 tsp dried thyme
1 tsp dried parsley
1/2 tsp dried basil
1/3 cup flour
8 cups turkey broth (or chicken)
4 cups turkey (shredded)
12 oz canned evaporated milk
1 1/2 tsp salt or more to taste
1/2 tsp pepper or more to taste
12 oz dried homemade style egg noodles
1 cup frozen peas (added last)

Instructions

In a large pot over medium high heat, add the butter and melt. Add the onion, carrots, and celery. Cook and stir until vegetables are softened. Stir in garlic, thyme, parsley, and basil, and cook for 1 minute.
Sprinkle the flour over the cooked vegetables. Stir until a paste forms.
Add the broth, thyme, parsley, and basil, and whisk for about 5 minutes or until the mixture starts to slightly thicken.
Add the shredded turkey, evaporated milk, and noodles to the pot. Reduce the heat to low and simmer for about 15 minutes, or until the noodles are tender. Stir in the frozen peas and cook an additional 5 minutes.
Before serving, adjust the seasoning by adding salt and pepper if needed. The seasoning will need to be adjusted depending on how seasoned the turkey is that you are using. Garnish with fresh parsley!

Nutrition

Caramel Apple Skillet Cake

2022-11-23T17:16:00.001-08:00

Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!

Caramel apples are one of my favorite treats. I wish they were around all year long! If you love this flavor combination as much as I do, you’ll have to try this caramel apple cheesecake, caramel apple pie, and for a more bite-sized treat, these caramel apple cupcakes!

Apple Skillet Cake With Caramel Glaze

One of my favorite things to cook with is my cast iron skillet. I don’t use it hardly enough! It’s so useful and especially good for making desserts with. (You’ll have to check out this Dutch baby recipe I posted a few days ago!) This caramel apple skillet cake is one of my new favorite desserts to make in it, and honestly, just one of my new favorite desserts in general. It’s the best choice for a holiday dessert. You’re going to absolutely love it!

This caramel apple skillet cake is easy to make, and is bursting with fall flavors! The cake itself is made using brown sugar and sour cream. It’s amazingly moist and sweet! It’s also loaded with cinnamon and apple, making it perfect for the upcoming holiday season! What really brings this cake together, though, is the ooey-gooey caramel sauce on top. It’s just too good to resist.

Ingredients Needed

Here’s everything you need to make this swoon-worthy apple cake! I know it looks like a lot, but a lot of these ingredients are things you’ll already have in your pantry. See the recipe card below for exact measurements.

Skillet Cake

Butter: I used unsalted butter at room temperature so that the batter is smooth and free of any lumps.
Brown Sugar: I used light brown sugar, but regular brown sugar will work too if that’s what you have on hand!
White Granulated Sugar: Gives this caramel apple skillet cake the perfect sweetness.
Eggs: I used large eggs. These will help bind all of the cake ingredients together!
Vanilla Extract: I recommend using pure vanilla extract if you can because it will enhance the overall flavor of this cake.
Sour Cream: This is cake’s best friend! If you haven’t tried using it before, you really need to! Sour cream makes cake extra soft and moist.
Flour: All-purpose works just fine!
Baking Powder: Baking powder is a must-add because it keeps your cake from turning out hard and dense.
Salt: Salt is a flavor booster, so it will enhance the overall flavor of your cake.
Ground Cinnamon: For that perfect holiday flavor! You can also add nutmeg if you’d like.
Milk: I recommend using whole milk here because the high fat content will make your cake super moist.
Large Apples: I prefer using tart apples like Granny Smith in this cake, but you can also use sweet baking apples like Braeburn, Honeycrisp, or Gala.

Caramel Topping

Butter: For richness, creaminess, and flavor!
Milk: Again, use whole milk for best results. You can also use half and half to make the caramel topping creamier!
Confectioners’ Sugar: Powdered sugar adds sweetness and also a smooth texture.
Vanilla Extract: The flavors of vanilla and caramel go together perfectly!
Caramel: You can melt soft caramel candies or use caramel ice cream topping here. You can also make your own caramel sauce from scratch!
Chopped Apples: I used chopped Granny Smith apples for the topping.

How to Make Caramel Apple Skillet Cake

This cake is a delight. To really take things over the top we have a caramel apple glaze to pour over it. For this, you can use either store bought caramel ice cream topping, or you can make your own homemade caramel sauce. I love adding extra chunks of apple to the glaze, but you can leave them out if you prefer.

Preheat Oven: Preheat oven to 350 degrees.
Beat Butter: In the bowl of an electric mixer, beat the butter until creamy. Then add the sugars and mix until light and fluffy.
Add Wet Ingredients: Add the eggs and mix until combined. Then stir in the vanilla and sour cream.
Mix Dry Ingredients Separately: In a medium-sized mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
Combine: Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
Add Apple Slices: Fold in the chopped apple.
Prepare Skillet: Spray your 10-inch cast iron skillet with non-stick baking spray, and pour in the batter.
Bake: Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.

For the Caramel Topping:

Melt Butter: Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
Mix in Remaining Ingredients: Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
Add Caramel Glaze: Pour the caramel apple topping over the top of the cooled cake in an even layer prior to serving. Enjoy!

Tips and Serving Suggestions

Here are a few simple ways to take this caramel apple skillet cake to the next level! If you make this for the holidays, it’s sure to be a hit.

Use Prepackaged Caramel: For easy prep, use a simple caramel dip that you would use with apples or ice cream for your topping!
Serve à la Mode: Top this cake with some vanilla ice cream and it’s a perfect fall dessert! If you make double the amount of glaze in the recipe then you will have extra you can drizzle over the ice cream too. Just in case you need a little more caramel apple flavor. Whipped cream on top is a great choice, too!
Toppings: Some of my favorite things to add to this caramel apple skillet cake are chopped walnuts and pecans. They taste great with the flavors of both caramel and apple!
Use Dark Brown Sugar: If you want your caramel topping to have a deeper flavor, swap out light brown sugar for dark brown sugar.

Storing Leftover Cake

If you have any leftovers of this amazing caramel apple skillet cake, it’s best to keep them in the fridge! This way, the cake stays nice and fresh and you can enjoy it throughout the week when you get a sweet tooth.

In the Refrigerator: Cover with plastic wrap or store in an airtight container for 3-4 days.

Caramel Apple Skillet Cake

Caramel apple skillet cake is light and fluffy and topped with a decadent caramel apple glaze. It’s the perfect holiday dessert!

Course Dessert

Cuisine American

Keyword caramel apple cake, caramel apple skillet cake, caramel apple skillet cake recipe

Prep Time 10 minutes

Cook Time 45 minutes

Total Time 55 minutes

Servings

Calories 268kcal

Author Alyssa Rivers

Ingredients

3/4 cup unsalted butter room temperature
3/4 cup light brown sugar
3/4 cup white granulated sugar
3 large eggs
1 1/2 teaspoon vanilla extract
2/3 cup sour cream
1 3/4 cup all purpose flour
1 1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
2/3 cup of milk
2 1/4 cups peeled and chopped tart apples approx 2 large apple

Caramel Topping

3 tablespoons butter
3 tablespoons milk
1 cup powdered sugar
1/2 teaspoon vanilla extract
3 tablespoon caramel
1/2 cup peeled and chopped tart apple

Instructions

Preheat oven to 350 degrees.
In large mixing bowl beat the butter until creamy. Add the sugars and mix until light and fluffy.
Add the eggs and mix until combined. Stir in the vanilla and sour cream.
In a medium size mixing bowl combine the flour, baking powder, salt, and cinnamon, whisk together.
Slowly add half of the flour mixture to the wet ingredients. Mix gently until just combined. Pour in the milk, mixing slowly. Add the remaining flour mixture and mix gently to combine.
Fold in the chopped apple.
Spray the cast iron skillet with non stick baking spray, and pour in the batter.
Bake for about 45 minutes or until top is golden and a toothpick inserted in the center comes out clean.

Caramel Topping

Add the butter and milk to a small bowl, heat in microwave until the butter is melted.
Stir in the powdered sugar, vanilla, and caramel until smooth (if you have bits of powdered sugar in the topping run through a fine mesh sieve if needed) Stir in the chopped apple.
Once the cake is cooled carefully run a knife along the edge and turn over to remove the cake.
Pour the caramel apple topping over the top of the cooled cake prior to serving.
Enjoy!

Notes

Originally posted August 26, 2016

Updated November 23, 2022

Nutrition

5) Enjoy!

Butter Pie Crust

2022-11-22T17:16:00.001-08:00

This Butter Pie Crust is the most tender and flaky crust you’ll ever make! It’s made from just four ingredients and will make the perfect base for all of your pies this holiday season.

I love a good pie! In fact, it’s one of my favorite desserts. I like ’em every way! Cold, hot, baked, or no-bake, give me a pie and I’ll eat it! This also means I have tons of pie recipes you need to try out! You’ve got to try this classic Chocolate Pie, this “dump everything in a blender and bake” Impossible Pie, and this perfect for any occasion Fresh Strawberry Pie!

All Butter Pie Crust

I’ve said it before and I’ll say it again, I LOVE PIE! It’s the perfect dessert. And the perfect dessert deserves the PERFECT pie crust, and this butter pie crust is it! It is so simple to whip up, and has a delicious buttery flavor that everyone always compliments. It is perfect for any filling, whether you like your classic pumpkin pie for Thanksgiving or want to try something different, like a German chocolate pie or a strawberry rhubarb. Whatever your filling, this crust is the perfect match!

This butter pie crust (sometimes called all butter pie crust) is made with only butter, so you won’t have to worry about grabbing shortening. You make it the same way you do a traditional pie crust. I love this recipe because it always gets tons of compliments, and honestly, it’s one of the easiest crusts to make! It is also the perfect kind of crust for a beautiful lattice or double-crusted pie.

Ingredients

This pie crust is one of my favorites because it is so simple and only takes 4 ingredients to make a flaky and delicious pie crust. It always perfectly browns on top and has great structure, but still melts in your mouth. You are going to love it! Find the exact measurements below in the recipe card.

All-Purpose Flour: Your regular pantry flour will work great! Because this pie crust only has a few simple ingredients, the better quality flour you have, the better it will taste!
Salt: Salt brings out all the lovely flavors in this pie crust.
Cold Butter: You will want to use unsalted butter since you are already adding salt to the crust. It should be nice and cold, you could even freeze it.
Cold Water: The water should actually be ice cold, so drop some ice in the bowl before using it to make sure it’s the right temperature.

Let’s Make the Crust!

This butter pie crust recipe is so easy! I make it all the time, and every time I do people are asking me for my pie crust recipe. It’s so simple and you will become the pie crust expert after people taste your pies.

Pulse: Using a food processor with the metal blade attachment, pour flour salt and butter cubes in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
Roll: On a floured surface, roll to an 11” circle with a rolling pin, press pie dough into pie plate and trim dough to your liking.
Refrigerate: Prick bottom and sides with a fork or toothpick and chill in refrigerator until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
Bake: If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
Blind Bake: If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.

Tips for Making Butter Pie Crust

This crust is easy peasy! You are going to love this recipe, and it will definitely become your go-to pie crust. I use it every year and can’t believe it took me this long to share it with you! Here are some tips I’ve learned over the years that will make you an instant pro.

Blending the Dough: Don’t overwork this dough or it will become tough and not flaky once baked. You also will run the risk of getting the butter too warm, which means the fat in the butter won’t have a chance to make the crust flaky like you want it. It is so important that the butter stays cold and crumbly! Make sure you touch the dough as little as possible with your hands, since your hands are warm and will melt the dough quickly.
Keep It Cool: The dough should be kept as cool as possible, I recommend refrigerating after lining the pan with the dough before baking. This will ensure you get a flaky pie crust! It will also help the pie crust stay in shape without shrinking or expanding.
Making Pie Crust Without a Food Processor: People have been doing it forever! And every once in a while, I love doing it too. Follow these same instructions, but instead of putting your ingredients in the food processor, you will put them into a large bowl. Use a pastry cutter to cut in the ingredients, it will act like the blades of the food processor.

Storing Homemade Pie Crust

If you are making this butter pie crust ahead of time, that is a great idea! It will be a great time saver and less dishes to clean on the day of your gathering. Here are some tips to store your pie crust!

In the Refrigerator: You can store your uncooked pie dough in a ball wrapped in plastic wrap in the refrigerator for up to 3 days. You will want to bake it before the 3 days are up or it may become dry.

In the Freezer: Store your uncooked pie dough either in a dough ball wrapped in plastic wrap or rolled out and pressed into a tin pie pan and covered. It will last up to 3 months. Allow the crust dough to thaw in the fridge before rolling it out.

Butter Pie Crust

This Butter Pie Crust is the most tender and flaky crust you'll ever make! It's made from just four ingredients and will make the perfect base for all of your pies this holiday season.

Course Dessert

Cuisine American

Keyword butter pie crust, homemade pie crust

Prep Time 20 minutes

Cook Time 25 minutes

Total Time 45 minutes

Servings crust

Calories 614kcal

Author Alyssa Rivers

Ingredients

1 1/3 cups all-purpose flour
½ teaspoon salt
1 stick unsalted butter chilled and cut into 8 pieces
¼ cup ice water

Instructions

Using a food processor with the metal blade attachment, pour flour salt and butter in. Pulse until mixture is the texture of coarse meal. While you are pulsing the food processor, add ice water through the feed tube. Process until clumps form, don’t let it form one solid ball.
On a floured surface, roll to an 11” circle, press into pie pan and trim dough to your liking.
Prick bottom and sides with a fork or toothpick and refrigerate until firm, about 30 minutes in the fridge, or 15 minutes in the freezer.
If you’re wanting pie crust on the top of the pie, double the recipe, roll two separate rounds, fill your pie with desired filling and top with your second round of dough. Bake according to the filling’s instructions.
If your pie crust needs to be blind baked, bake the crust in an oven preheated to 425℉ until golden and crisp, about 15 minutes. To prevent shrinking, line it first closely with foil and fill with dried beans or pie weights.

Nutrition

Cheesecake Cookies

2022-11-21T17:16:00.001-08:00

These delicious cheesecake cookies will be your new favorite dessert! They are soft cookies topped with a sweet cream cheese mixture and garnished with your favorite berries. Good luck stopping at just one!

I love a good cookie, especially one that I can use all year round and for any occasion! I haven’t found a cookie that I don’t like yet, and I intend to keep it that way! For some more delicious cookie recipes that your family will go crazy over, try out these classic Oatmeal Chocolate Chip Cookies, these delicious Texas Sheet Cake Cookies or my personal favorite, these Butter Pecan Cookies!

What are Cheesecake Cookies?

The name describes them perfectly! I love cheesecake, and I love cookies. If you combine your favorite soft and delicious cookie with the creamy cheesecake filling we all love… Well, that is precisely what this cookie is! It’s the best of both worlds, and my mouth waters just thinking about it!

Not only do these cheesecake cookies taste insanely delicious, but they are easy to make! The recipe uses pantry staple ingredients, so all that you need fresh from the store is some berries of your choice. I love the combination of blueberries and raspberries but feel free to add on top whatever you love! These cookies are great to make festive for any occasion.

Ingredients in Cheesecake Cookies

As I said before, these cookies use simple, pantry staple ingredients, which only means one thing… You should have all of the ingredients on hand to make these whenever you want! Check out the recipe card at the bottom of the post for exact ingredient measurements.

Cookie Ingredients

Butter: I used unsalted butter that is at room temperature for this recipe.
Granulated Sugar: This sweetens the cookies right up and goes great with the tangy cream cheese filling.
Brown Sugar: I love the deep and delicious flavor that brown sugar brings to this recipe.
Vanilla Extract: Adding a splash of vanilla extract adds a subtle but delicious flavor.
Salt: The salt enhances all of the flavors in the cookie.
Eggs: I always use large eggs when I am baking.
Flour: I used all-purpose flour in these cheesecake cookies.
Baking Soda: This helps the cookies stay soft and not go flat.

Cheesecake Filling

Cream Cheese: Let your cream cheese sit out and come to room temperature before making the filling.
Egg Whites: This helps keep the integrity of the color and also helps maintain a creamy texture.
Vanilla Extract: This adds a splash of flavoring.
Powdered Sugar: The sweet sugar dissolves and sweetens up the tangy cream cheese for these cheesecake cookies.

Toppings

Berries: I love using blueberries and raspberries, but you could put on any toppings that you love and they will go great with these cookies.

How to Make Cheesecake Cookies

Get ready to make a super easy dessert that is sure to impress your guests! This is an elegant cookie, and once you top it with some fresh berries, it will be fit to serve for any occasion!

Prepare Dough

Prep: Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
Mix, Scrape, Mix: In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
Sift and Whisk: Sift together your flour and baking soda in a separate large bowl. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
Scoop and Chill: Scoop your cheesecake cookie dough onto your prepared baking sheets, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.

Fill Cookies and Bake

Whip Filling: In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
Preheat Oven: Preheat your oven to 350 degrees Fahrenheit.
Fill Cookies: When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cheesecake cookie so it’s not just a mound of filling.
Bake: Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
Cool on Rack: Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.

Variations

Just like all cookies and cheesecakes, there are so many different variations and kinds that you can make! Change up the flavors, add different toppings and make these cookies everything you want them to be!

Flavors: Instead of vanilla, add a different flavor of extract to either the filling or the cookie itself. I always love lemon, orange, or almond, but the possibilities are endless.
Drizzle: Go ahead and drizzle your favorite sauce across the top! You can never go wrong with chocolate sauce, raspberry sauce, or even some delicious caramel sauce!
Toppings: Using fresh berries is a classic cheesecake topping but try out some m&m’s, sprinkles, mini chocolate chips, white chocolate chips, dried fruit, or some nuts!

How to Store Leftovers

You may just want to double the batch on these cookies… they are that good! They store well as leftovers, so you can make them ahead of time and enjoy them all week.

In the Refrigerator: Once your cookies have cooled, then you can place them in an airtight container and store them in your fridge. They will last for about four days.

Cheesecake Cookies

Course Dessert

Cuisine American

Keyword cheesecake cookie recipe, cheesecake cookies

Prep Time 45 minutes

Cook Time 15 minutes

Total Time 1 hour

Servings cookies

Calories 196kcal

Author Alyssa Rivers

Ingredients

Cookie Ingredients

¾ cup unsalted butter room temperature
⅓ cup granulated sugar
¾ cup packed brown sugar
2 teaspoons vanilla extract
1 ½ teaspoons salt
2 large eggs
2 ½ cups all purpose flour
½ teaspoon baking soda

Cheesecake Filling

10 ounces cream cheese room temperature
1 egg white
1 teaspoon vanilla extract
⅓ cup powdered sugar

Toppings

blueberries
raspberries

Instructions

Prepare two baking pans by lining them with parchment paper and lightly spraying them with nonstick spray.
In a stand mixer fitted with the paddle attachment, whip your butter, granulated sugar, and brown sugar together until light and fluffy, about 3 minutes. Add your vanilla, salt, and eggs. Mix to combine well, scrape down the bowl and mix for another few seconds.
In a separate bowl, sift together your flour and baking soda. Whisk to combine. With the stand mixer on low, gradually add in your flour mixture until just combined. Scrape the sides of the bowl and paddle and mix for an additional few seconds.
In a medium bowl with a hand mixer, whip together your cream cheese, egg white, and vanilla. Once well combined, add in your powdered sugar gradually until completely mixed in.
Scoop your cookie dough onto your prepared pans, about two tablespoon-size rounds, and gently flatten and create an indent with the back of a spoon. Once all the cookie dough is prepared, allow the unbaked cookies to chill in the fridge for 30 minutes.
Preheat your oven to 350 degrees Fahrenheit.
When the dough is chilled and ready, fill each indent with the cream cheese mixture, about 1 tablespoon. Slightly spread the cream cheese around the inside of each cookie, so it’s not just a mound of filling.
Bake for 10-15 minutes. The cheesecake filling should barely be set, and the cookies develop a little color.
Remove from the oven and allow the cookies to finish baking on the pan for at least 5 minutes before cooling on a cooling rack.

Nutrition

Breakfast Charcuterie Board

2022-11-20T17:16:00.001-08:00

Wake up your family or guests to the world’s CUTEST breakfast charcuterie board! Filled with everyone’s favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.

Berries, bananas, syrups, and all your favorite breakfast toppings in one place! It will be hard not to have a little bit of everything, but that’s the best part of a charcuterie board. If you want to serve this board with some savory breakfast recipes I have you covered! Try my breakfast casserole, these amazing scrambled eggs, and of course don’t forget the bacon!

The Cutest Breakfast Charcuterie

Morning time is made SWEETER with the adorable arrangement of this breakfast charcuterie board. Beautifully bursting with colors and textures, it’s almost too pretty to eat, but I promise your guests will find it irresistible.

It’s easy to buy store-bought ingredients, but this breakfast charcuterie board is best with fresh hot pancakes and waffles right off the griddle! It makes waking up extra special when your family tastes the homemade goodness! Make a batch of my Grandma’s pancakes, these Belgian waffles, and serve them with the most amazing homemade syrup EVER!

First Comes the Pancakes, Waffles, and Bagels

The ideas that I came up with for this breakfast charcuterie board are not where it ends! Anything you love to eat for breakfast can go on your board, but I chose to do traditional pancakes and waffles. Just remember that when you serve mini-sized items, the crowd goes wild because it’s so irresistible! Use 1 tablespoon of pancake batter to make mini pancakes.

Mini Pancakes
Belgian Waffles
Mini Bagels

Toppings For a Breakfast Charcuterie Board

The toppings are the best part of this breakfast charcuterie board! There are so many ideas for toppings and I switch them up every time. Kids and adults love to choose their own toppings for their pancakes and waffles. All the sweet toppings in one place…your guests will want to try them ALL! It’s so fun to see what everyone chooses and they’ll keep coming back for more.

White Chocolate Chips
Semi-Sweet Chocolate Chips
Cookie or Biscoff Butter
Nutella
Whipped Cream
Maple Syrup

More Ideas for Toppings

The great thing about pancakes and waffles is that you can serve them with lots of toppings. The toppings just make them taste even better! Here are a few more ideas that will go perfectly on this breakfast charcuterie board.

Nuts: Walnuts or pecans are a delicious sweet and salty treat on pancakes and add great texture.
Cream Cheese: Strawberry cream cheese for the bagels would be yummy on your breakfast board.
Syrups: Try adding caramel syrup or coconut syrup to your breakfast board because it adds variety.
Jams: Spread a fruity jam like peach or raspberry on top of your pancakes.
Peanut Butter: Add some peanut butter to spread on pancakes or melt and drizzle on waffles…MMMM!

Add Fresh Fruit For Breakfast

I especially like to add fresh fruit to a breakfast charcuterie board because it’s healthy and nutritious. It’s nice to have some juicy, fresh fruit first thing in the morning. I love adding nutritious fruit because breakfast is the most important meal of the day! The strawberries are always the first to go, so make sure you have extra!

Bananas
Blackberries
Blueberries
Strawberries
Raspberries

Steps to Putting Together Your Charcuterie Board

Soon, you will be making charcuterie boards for every occasion! The easiest way to put together a breakfast charcuterie board is to follow these few easy steps! They are so much fun and the possibilities are endless. Check out my additional ideas throughout this post and get started! It’s so pretty and the very best way to start your morning off right!

Arrange Pancakes, Waffles, and Bagels: On a large wooden board, add the pancakes, waffles, and bagels.
Add Bowls of Toppings: Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
Add Chocolate Chips and Butter: Then, scatter the piles of chocolate chips and pads of butter.
Fill In Spaces With Fruit: Fill in the empty spaces with the fruit because the added color is beautiful on the board.

Make it Your Own!

Like I said before, the best part about a breakfast charcuterie is that you make it your own! Here are some more ideas that you could use to make it fun and creative. I love to give it a theme or make it for the holidays because it’s always great for parties. I also like to serve it when I have company in town.

Use Shapes: I love using cookie cutters to make different shapes out of the pancakes. Cut out fruit shapes if you use oranges or pineapples on your board. I like to display the fruit in fun shapes to make it visually beautiful and fun!
Make it Seasonal: Serve this breakfast board all year long! Create a winter or summer breakfast board and serve seasonal ingredients. It’s also fun to decorate your board to go along with the season. I like to sprinkle the board with powdered sugar for a Christmas breakfast charcuterie. Kids LOVE it!
Give it a Theme: A breakfast charcuterie for any holiday or get-together is fun! Serve Mexican breakfast items for Cinco De Mayo. Or do a red, white, and blue theme for the Fourth of July.
More Than Just a Breakfast: Breakfast food is a favorite all day long! This breakfast charcuterie board would be perfect for brunch. It’s also delicious to serve as a dessert or even at dinnertime. I made it for a girl’s night and it was everyone’s FAVORITE!
Make It Savory: Add meats, cheeses, or eggs to your breakfast board. It’s great to add protein because it gives your guests options!

Breakfast Charcuterie Board

Wake up your family or guests to the world's CUTEST breakfast charcuterie board! Filled with everyone's favorite breakfast indulgences of waffles, pancakes, bagels, fruit, and all the decadent toppings your heart desires.

Course Breakfast

Cuisine American

Keyword breakfast charcuterie, charcuterie board

Prep Time 20 minutes

Total Time 20 minutes

Servings

Calories 115kcal

Author Alyssa Rivers

Ingredients

Mini Pancakes, homemade or Frozen
Belgian Waffles, homemade or store-bought
Mini Bagels

Toppings:

White Chocolate Chips
Semi Sweet Chocolate Chips
Cookie Butter
Nutella
Whipped Cream
Maple Syrup

Fruit:

Bananas
Blackberries
Blueberries
Strawberries
Raspberries

Instructions

On a large wooden board, add the pancakes, waffles, and bagels.
Add small bowls of cookie butter, Nutella, whipped cream, and maple syrup.
Next, scatter the piles of chocolate chips and pads of butter.
Fill in the empty spaces with the fruit.

Nutrition

Powdered Sugar Glaze

2022-11-20T11:16:00.001-08:00

Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!

I love baking! And who doesn’t love a baked good with a topping? I know my favorite part of a cake is the frosting or the filling, which is why I absolutely love making this powdered sugar glaze for the top of my blueberry lemon pound cake, this gooey and delicious monkey bread, or this fun and different banana coffee cake.

Powdered Sugar Glaze Recipe

If you are looking for an easy way to add sweetness and flavor to your desserts, you’ve come to the right recipe! Powdered sugar glaze takes minutes to whip up, and this glossy topping goes great with so many things. I’ve definitely made a few lemon pound cakes in my time, and they just wouldn’t be the same without this sugary glaze. It has a powdered sugar base which is what makes it so sweet and smooth. You can add a little orange juice as well to give it more flavor.

You can use it on top of lots of things! This glaze is perfect for homemade doughnuts or apple fritters, both are easy to make and so delicious! I prefer cream cheese frosting on my cinnamon rolls, but this glaze is great for pouring on top of them too! Whether you put it on a bundt cake, cookies, or muffins, you’ll love this easy icing!

Ingredients

This powdered sugar glaze is so simple and made from ingredients you already have on hand. It literally takes minutes to put together and you’ll be so glad you know how to make it. It’s a great one to have in your recipe book! You can find exact measurements below in the recipe card.

Powdered Sugar: This is a must! It’s the base of this glaze and because the sugar is so fine, it will melt and blend together to make a silky and shiny glaze.
Whole Milk: Whole milk makes this glaze so tasty, and helps everything come together smoothly.
Clear Vanilla Extract or Almond Extract: If you use a dark colored extract, it will make the glaze off-white. If you want it to be beautifully white, you will need to get a clear extract. If you can’t find it at your local grocery store, you can find it on Amazon!

How to Make Powdered Sugar Glaze

Powdered sugar glaze is so simple, you can’t get it wrong! You can adjust your glaze by adding more or less powdered sugar until it is the consistency you want it.

Add Ingredients: In a medium-sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
Whisk: Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thin then add more liquid one teaspoon at a time.

How to Make Glaze Without Powdered Sugar

Usually, powdered sugar has corn or potato starch in it to keep it from getting clumpy and sticking together. Some people with allergies may not be able to eat powdered sugar. This tip is for you! You can still make a delicious glaze with a substitute.

Use Granulated Sugar: You will have to heat it over the stove to get the bigger granules of sugar to melt, but it still makes a great glaze! You will need a little flour to help it thicken up, and some people add some butter as well.
Use Brown Sugar: You can use brown sugar instead of powdered sugar. Instead of heating it over the stove to get it to melt, you can actually blend it in the blender! Once it’s really fine, then you can add it to a bowl with the milk and vanilla and whisk until smooth.

Storing Leftover Glaze

You can store your leftover powdered sugar glaze for days to come using these simple tips!

On the Counter: Whether it is atop of a baked good or stored on it’s own, you can keep it in an airtight container on the counter for up to 3 days. You can keep it longer for that, but it really is best fresh and I recommend making a fresh batch when you need it.

Powdered Sugar Glaze

Sweet and silky Powdered Sugar Glaze is the perfect topping for your baked goods and desserts. It is so simple to make with just 3 ingredients and will be the perfect addition to your goodies!

Course Dessert

Cuisine American

Keyword powdered sugar glaze

Prep Time 5 minutes

Cook Time 0 minutes

Total Time 5 minutes

Servings

Calories 122kcal

Author Alyssa Rivers

Ingredients

2 cups powdered sugar
3-4 tablespoons whole milk
1 teaspoon clear vanilla extract, or almond extract

Instructions

In a medium sized bowl add the powdered sugar, 3 tablespoons milk, and vanilla into the bowl.
Slowly whisk together until the glaze is smooth and reaches desired consistency. If it is too thin then add more liquid one teaspoon at a time.

Nutrition

Turkey Seasoning

2022-11-19T17:16:00.001-08:00

Look no further for the BEST turkey seasoning recipe you will ever make! The combination of herbs and spices in this rub will flavor your turkey to perfection and it will be your go-to turkey rub.

All the classic herbs and spices of Thanksgiving dinner are packed into one perfect blend for your bird! Your turkey will take on the most amazing flavors. I love adding flavorful seasonings to make any meat or poultry taste incredible. Try this baked chicken, this delicious chicken recipe, or my favorite air fryer pork chops for tasty seasoned meat.

Turkey Rub

This turkey rub is a combination of aromatic dried herbs and savory spices. I love the blend of thyme, rosemary, and sage because they are all meant to be together on a turkey. There is just something about their complementary flavors that make Thanksgiving turkey magic!

Rubbing these flavors into your turkey will guarantee the tastiest bird your guests will ever have. I guarantee that you will always be asked to be in charge of the turkey after everyone tastes this dry rub. And if you’re asked to be in charge of the turkey, you can make the meal complete with my Grandma’s stuffing, my Dad’s potatoes, and these easy 1-hour rolls!

Turkey Seasoning Ingredients

The best part about this turkey seasoning rub is that you most likely have all the herbs in your cupboard! These delicious herbs and spices are the perfect combination to enhance the flavors of your turkey. You will LOVE the taste of your turkey and this will be your go-to rub recipe for every turkey you cook.

Dried Thyme: The distinct flavor of thyme is perfect for turkey.
Dried Rosemary: Aromatic and delicious on poultry.
Dried Sage: Sage is a wonderful compliment to the rub.
Dried Parsley: Parsley is a perfect herb for the turkey.
Paprika: I love the subtle smokiness the paprika adds!
Kosher Salt: Kosher salt is my favorite for enhancing seasoning flavors.
Cracked Black Pepper: Always cracked black pepper!
Garlic Powder: Everything tastes better with the flavor of garlic.
Onion Powder: Onion powder is a perfect spice in this seasoning.

How to Make the Best Seasoning For Turkey

Making this turkey seasoning is the easiest part of your Thanksgiving dinner! It only takes 5 minutes to put it together, and you will love how fast it is. The best part is that you can make this dry rub ahead of time because it will be ready to go when you need it. Anything that you can make before Thanksgiving day is a win in my book!

Combine Ingredients: Place all of the ingredients into a bowl and whisk to combine.
Rub: Rub the entire seasoning mix all over a 10-13 pound turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.
Store: If you aren’t using it right away, store it in a sealed container for up to 2 months.

Tips and Variations

Homemade seasonings are my very favorite because you have complete control over your end result! You can change up the heat level, add additional flavor, or even double the recipe so that you always have some on hand. Here are a few ideas on how to change things up with this turkey seasoning.

Make Ahead: I like to make this turkey rub a couple of weeks before Thanksgiving so that it’s ready to go! It’s great to make a big batch of seasoning because you have it on hand anytime you need to season poultry, meat, or fish.
How Much Seasoning To Use: This recipe makes about ⅓ cup and is good to rub over an entire 10-14 pound turkey.
Use Dried Herbs, Not Fresh: Dried herbs in your spice rack have a much longer shelf life than using fresh herbs. Fresh herbs tend to have a higher moisture content and can lead to spoiling and growing mold early on.
Less salt: If you find it a tad too salty, then reduce the salt a little bit at a time. Kosher salt is best because you can control the salt flavor better than table salt.
Make it Spicy: Add some spice to your seasoning with a little cayenne pepper or chili powder.
Make it a Little Sweet: Try adding 1 tablespoon of brown sugar to the rub. It adds a touch of sweetness and caramelizes a bit.

How To Store Turkey Seasoning

This homemade turkey rub is a custom blend of seasonings for your Thanksgiving turkey. Once you make this at home and see how delicious it is, you will never buy turkey seasoning at the store again! Homemade seasonings are the best because the herbs are fresher and you can customize the flavors.

In a Sealed Container: Once you have mixed your ingredients together then store the seasoning in an airtight container. Keep in a cool, dark place then store for up to 2 months.

Butter or Oil the Turkey First

Turkey is always better with the addition of butter or oil because it makes the skin golden and crisp! Although it’s not necessary, feel free to rub butter or olive oil all over your turkey before adding the turkey seasoning. The extra fat from the butter or oil helps make the turkey tender and rich in flavor. Then generously rub your turkey seasoning all over the turkey and you’re set!

Unsalted Butter: I like to use unsalted butter so that I can control the sodium.
Olive Oil: Extra virgin olive oil has the best flavor but you can use any oil you would like.

Turkey Seasoning Rub

Look no further for the BEST turkey seasoning recipe you will ever make! The combination of herbs and spices in this rub will flavor your turkey to perfection and it will be your go-to turkey rub.

Course Seasoning

Cuisine American

Keyword thanksgiving, turkey seasoning

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 38kcal

Author Alyssa Rivers

Ingredients

2 teaspoons thyme
2 teaspoons Rosemary
2 teaspoons sage
2 teaspoons parsley
1 teaspoon paprika
1 tablespoon Kosher salt
1 teaspoon pepper
1 teaspoon garlic powder
1 teaspoon onion powder

Instructions

Place all of the ingredients into a bowl and whisk to combine.
Rub the seasoning all over the turkey making sure to get the top and bottom. Then cook your seasoned turkey according to your recipe.
If you aren't using it right away, store it in a sealed container for up to 2 months.

Nutrition

Monkey Bread

2022-11-18T17:16:00.001-08:00

Soft and tender biscuits are covered in a gooey glaze with a sweet caramelized topping in this quick and easy monkey bread recipe! This decadent treat makes mornings or special events a little sweeter.

If you love dessert-style breads try this Banana Bread Crumb Cake, Coconut Bread Pudding, or even this Pumpkin Sweet Potato Bread.

Monkey Bread Recipe

There are many occasions to enjoy monkey bread, but my favorite is simply because it’s delicious and I’m craving some. It’s also a great breakfast for the holidays! It’s a tradition in my family to always have it on Christmas morning. This gooey, caramelized pull-apart bread is extremely easy to prepare and delivers soft, cinnamon sugar goodness with each bite. Prepare this for your next brunch or gathering and your guests will be delighted.

It’s hard to resist with how soft and ooey-gooey it is. You may want to make a double batch! Monkey bread always flies off the table whenever I make it. You’re going to want to make sure you snag a piece or two for yourself before it’s gone! If you love this traditional monkey bread, you’ve got to try my cinnamon roll monkey bread next!

Ingredients Needed

It only takes 5 simple ingredients to make this delicious monkey bread! As long as you’ve got a can of refrigerated biscuits, you likely have the rest of the ingredients in your pantry, ready to go! Check out the recipe card below for exact measurements.

Sugars: I use a mix of both white and brown sugar here. Granulated sugar to sweeten the bread overall, and brown sugar for that smoky, caramelized goodness!
Cinnamon: You can’t go wrong with cinnamon sugar! A hint of warm spice is the perfect addition to monkey bread.
Refrigerated Biscuits: Just the normal kind, not the flaky layers!
Butter: Makes the bread moist and soft and adds rich flavor as well!

How to Make Monkey Bread

Making monkey bread is easy and quick with only a few simple steps! It’s the perfect thing to whip up for a holiday breakfast. My family always enjoys it on Christmas morning!

Preheat Oven, Prep Pan: Preheat the oven to 350℉ and then grease a bundt pan with butter or oil, making sure to coat the center and all crevices.
Coat Biscuits in Cinnamon Sugar: Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, then place in the prepared pan.
Butter Mixture: In a small pot over medium heat, melt the butter and brown sugar. Then bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
Bake: Bake for 35 to 40 minutes or until golden brown. Then let cool for 5 minutes before turning upside down onto a heat-proof plate.

How to Keep the Bread from Sticking

Bundt pans are the best pans to use when preparing monkey bread, however, choose one with a very simple style and few crevices. This will allow the biscuits to expand easily and keep the simple shape. Next, generously coat the pan in oil or butter. I prefer to use a coconut oil and sprinkle some of the remaining cinnamon sugar on the pan just before adding the coated biscuits. The sugar will still be warm 5 minutes after removing the pan from the oven, which will help it to easily slide out of the pan and sit beautifully on your dish.

Tasty Variations

Don’t get me wrong, I love classic monkey bread, but here are a few ways you can jazz up this tasty dessert! Customizing this bread to your liking is part of the fun!

Add Nuts: Chopped walnuts or pecans are such a great addition to monkey bread! They taste absolutely divine in the caramelized topping.
Add Fruit: Chopped apples are great for tossing with the biscuits. They taste so good with the spiced caramel flavor of monkey bread!
Add Frosting: Add a little extra indulgence to your monkey bread with cream cheese frosting, marshmallow cream, or caramel sauce!

A Reader’s Review

I made it! Super easy to make and DELICIOUS.

Tishanna Kellman

Storing Leftover Monkey Bread

If you have leftover monkey bread, lucky you! This tasty treat is always devoured in an instant at my house.

At Room Temperature: Store wrapped in plastic wrap for 1-2 days.
In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about 5 days.
In the Freezer: Store in a freezer bag for 1-2 months. Thaw overnight in the fridge before reheating.

Monkey Bread

Course Dessert

Cuisine American

Keyword monkey bread recipe

Prep Time 15 minutes

Cook Time 45 minutes

Resting Time 5 minutes

Total Time 1 hour 5 minutes

Servings Servings

Calories 184kcal

Author Alyssa Rivers

Ingredients

1/2 cup Sugar
3 teaspoons Cinnamon
2 12-ounce cans Refrigerated Biscuits
1 cup Butter
3/4 cup Brown Sugar

Instructions

Preheat the oven to 350℉ and grease a bundt pan with butter or oil making sure to coat the center and all crevices.
Place the sugar and cinnamon In a large zip-top plastic bag and shake to combine. Cut each biscuit into quarters and place in the sugar mixture. Toss to evenly coat each piece, place in the prepared pan.
In a small pot over medium heat, melt the butter and brown sugar. Bring to a gentle boil and let cook for 1 minute after. Pour the mixture over the biscuit in the pan.
Bake for 35 to 40 minutes or until golden brown. Let cool 5 minutes before turning upside down onto a heat-proof plate.

Notes

Originally posted September 23, 2019

Updated November 18, 2022

Nutrition

Bacon Wrapped Dates

2022-11-17T05:16:00.001-08:00

Bacon wrapped dates are the perfect combination of sweet and salty and will be the most talked about appetizer at your next party. Sweet tender dates wrapped in bacon and drizzled with honey and you won’t believe how amazing these are!

I love an easy appetizer that is simple to prepare and tastes incredible. These bacon-wrapped dates are my go-to appetizer because the flavors are so unique. Any appetizer that has bacon in it is always a hit! Try the most amazing 5-minute dip, classic jalapeño poppers with bacon, or these bacon pinwheels.

What Are Bacon Wrapped Dates?

The combination of bacon and dates may raise some eyebrows, but I am telling you they are a MUST try recipe. Crispy salty bacon on the outside with a soft plump date on the inside. They are creative, unexpected, and the flavors are out of this world. One bite and you will be hooked!

I love the flavor combinations of sweet and savory! The sweetness added to a savory dish is so delicious becuase it adds so much depth! You have to try these amazing pork chops because they have a sweet apple bacon sauce. I also love these brussel sprouts becuase of the added maple syrup. Or try this maple roasted vegetable recipe, it is SO good!

Ingredients For the BEST Appetizer

This easy appetizer requires very little ingredients. The ingredients needed for these bacon-wrapped dates are simple and you most likely have most of them on hand. Follow the recipe card for exact measurements and quantities.

Medjool dates: Make sure the dates are pitted to make assembling easy. If you can’t find already pitted then make sure you remove the pit before assembling.
Bacon: Bacon makes everything taste better! Be sure to cut the bacon into thirds before wrapping each dates.
Honey: Honey is delicious added sweetness on top of the bacon! Feel free to use maple syrup if you prefer.
Kosher Salt: Garnish with salt while the dates are warm out of the oven. The extra salt helps balance out the sweet and adds great depth and flavor to the dates.
Parsley: Fresh chopped parsely is beautiful for garnishing.

Bacon Wrapped Dates Recipe

Assembling these bacon-wrapped dates are easy and FUN! My kids love to help me make them. Be sure to secure them all with a toothpick so the bacon doesn’t unravel during baking. It keeps it all nice and secure! Once they cool, feel free to remove the toothpicks for serving if you would like.

Preheat Oven/Prepare Pan: Preheat the oven to 350° Farhenheit and line a baking sheet with parchment paper and a baking rack.
Remove Pits If Needed: If you can’t find already pitted dates, slice through the dates and remove any pits that are there.
Wrap Date With Bacon: Wrap a precut slice of bacon around each date and secure with a toothpick.
Place On Pan: Add the wrapped date to a baking rack on top of a baking sheet pan.
Bake/Rotate: Bake for 20-25 minutes or until the bacon is crispy. If you want to ensure that all parts of the bacon are crispy, turn halfway through the baking time.
Drizzle Honey/Sprinkle Salt: Once they are done, immediately drizzle with additional honey and top with coarse salt to taste.
Cool/Garnish/Serve: Let cool a little bit and then serve with fresh parleys and fresh thyme leaves.

Tips and Variations

Bacon-wrapped dates are simple but are bursting with so much flavor! They are great just the way they are, but there are many different ways to customize this recipe. Follow my tips and variation ideas to help you make the best of this crowd-pleasing appetizer.

Avoid Large Dates: Smaller dates are best for this appetizer. The smaller ones are the perfect size and sweetness ratio for the bacon. Trust me on this one!
Wrapping Tips: Make sure to cut your bacon so you aren’t wrapping it more than twice around the date. My bacon pieces wrap around the dates 1.5 times. If the bacon is too thick, it won’t cook all the way through or crisp up.
Add in Cheese: Creamy cheese tucked inside the date is incredible! Try stuffing the date using cream cheese, blue cheese, or goat cheese. Simply cut a slit halfway through the date, but not all the way through. Stuff the date with any cheese you would like, wrap it tightly with bacon, and follow the remaining instructions on the recipe card.
Use Pancetta or Proscutitto: Try replacing the bacon with prosciutto or pancetta. Remember that the thinner the wrapping, the faster the cooking time will be.
Add in Nuts: Bacon-wrapped stuffed dates are delicious with cheese but you should try nuts! It is common to see nuts stuffed inside the dates. Add a whole almond or a pecan half for a bit of added crunch.

Storing Leftover Dates

These bacon-wrapped dates are simple and easy to make ahead of time! I love that I can prepare this appetizer the day before and bake it right before the guests arrive! Follow these steps for storing and making ahead of time!

In the Refrigerator: Store leftover bacon-wrapped dates in the refrigerator and reheat for later use. Store in an airtight container.
In the Freezer: Bacon-wrapped dates can be made ahead and either refrigerated overnight or frozen. Freeze on a baking sheet and transfer to a freezer storage bag for up to 1 month.
To Reheat: Place chilled dates on a sheet pan, then bake at 350° Farenheit for 6-8 minutes. Bake until the dates are warmed through and the bacon is crisp on the outside.

Bacon Wrapped Dates

Course Appetizer

Keyword bacon wrapped dates

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings

Calories 128kcal

Author Alyssa Rivers

Ingredients

12 oz. Medjool dates, pitted (smaller dates are best)
1/2 package bacon, pieces cut into thirds
4 Tbsp. honey, or maple syrup
kosher salt to taste
parsley for garnish

Instructions

Preheat the oven to 350° Farhenheit and line a baking sheet with parchment paper and a baking rack.
If you can't find already pitted dates, slice through the dates and remove any pits that are there.
Wrap a precut slice of bacon around each date and secure it with a toothpick.
Add the wrapped date to a baking rack on top of a baking sheet pan.
Bake for 20-25 minutes or until the bacon is crispy. If you want to ensure that all parts of the bacon are crispy, turn halfway through the baking time.
Once they are done, immediately drizzle with additional honey if you would like then top with coarse salt to taste.
Let the dates cool a little bit then serve with fresh chopped parsley!

Nutrition

Cranberry Apple Pie

2022-11-16T17:16:00.001-08:00

Prepare your Thanksgiving table because this cranberry apple pie is the best addition to the dinner lineup! It’s delightfully juicy and the best combination of tart and sweet!

To be completely honest, I think that pie is the best part of Thanksgiving. I don’t make it nearly enough throughout the year! If you need more tasty pies for the holidays, you’ve got to try making this Dutch apple pie, coconut cream pie, or delicious cherry pie! Everyone will want a slice.

Cranberry Apple Pie Recipe

Apple pie is one of my all-time favorite pies, and to be honest, I didn’t think it could get any better. That’s where cranberries come in! I LOVE cranberries because they add such a mouthwatering tart flavor to whatever you’re making. They’re also great for using in so many different holiday desserts! (Hello cranberry orange cheesecake!)

But really, there’s a reason that cran-apple is a thing. It’s a holy combination! This cranberry apple pie is everything you could want from a holiday dessert. It’s sweet, tart, and juicy all inside a buttery, golden crust! Trust me, it’s going to be a hit at the dinner table. Serve it as-is or a la mode! In my opinion, pie is always better with a scoop of vanilla ice cream on top.

Ingredients for Cranberry Apple Pie

Here’s everything you need to make this gorgeous pie! It’s one of my favorites to make because it tastes just as good as it looks. You’re going to love it! Note: all measurements can be found in the recipe card below.

Double Crust Pie Crust: You technically need 2 crusts, one for the bottom and one for the lattice on top. For the holidays, I always like to make my crust from scratch because it just tastes so much better! It’s easy, too! Find my full recipe here.
Apples: I used Granny Smith here to really bring out the tart flavor of the pie, but you can use your favorite variety! If you like a sweeter apple, go for Gala or Honeycrisp.
Cranberries: I used fresh cranberries, but frozen cranberries work as well! Fresh cranberries can sometimes be tricky to find.
Orange Zest: A must-add for holiday desserts! I love the pop of citrus flavor it gives the cranberry apple pie.
Sugar: Regular white sugar works great to sweeten up the filling.
All-Purpose Flour and Cornstarch: You’ve got to add both because they help the fruit filling solidify.
Spices: It wouldn’t be a holiday dessert without the spice, now would it? Time to break out the spice rack! Here I used a blend of allspice, cinnamon, nutmeg, cloves, cardamom, and ginger for that classic fall flavor. It complements the apple and cranberry so well!

Let’s Make Pie!

Homemade pies can be intimidating, especially if you’ve never made one before! Follow these quick and easy steps and you’ll be baking like a pro. This cranberry apple pie is too good! You’ve got to give it a try this holiday season.

Preheat Oven, Prepare Crust: Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the crust out until it is even in thickness and large enough to place inside the pie dish with little excess to trim off.
Fruit Mixture: In a medium saucepan add your prepared apples, cranberries, and sugar. Then bring to a gentle boil, stirring constantly.
Dry Ingredients: In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
Combine: Pour your flour mixture into your apple and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Cook: Continue to cook the filling until it thickens, about 5-8 minutes, stirring continually.
Add to Crust: Afterward pour your filling into your pie crust and spread it evenly. Then cover filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
Bake: Place your pie pan on a large baking sheet to catch any filling that might spill out. Bake at 375℉ for 10 minutes, then cover your crust with a crust shield to prevent browning and bake for an additional 10-15 minutes.
Cool and Serve: Remove from oven and allow cranberry apple pie to cool for at least 3 hours before serving.

Tips and Tricks

If you want to make a bakery-worthy pie for the holidays, here are a few simple tips to keep in mind! This cranberry apple pie recipe is one you’ll want to come back to every year.

Thaw and Drain Cranberries: If you are using frozen cranberries, allow them to thaw to room temperature and remove any excess juice before mixing with the apples and orange zest.
Make a Pie Crust Shield: If you don’t have a pie crust shield, you can fashion one using tin foil, it just needs to cover the edges and wrap around the pie to prevent the edges from getting too dark,
Don’t Let Filling Get Too Thick: Filling should thicken up quite a bit while cooking, but remember it will completely set and thicken once the pie is cooled so don’t let it get too thick in the pot.

Storing Leftovers

The best part about making homemade pies is munching on them throughout the week. You’ve got to treat yourself!

At Room Temperature: Store tightly covered with plastic wrap or in an airtight container for 2 days.
In the Refrigerator: Cranberry apple pie will last for about 5 days covered in plastic wrap or stored in an airtight container.

Cranberry Apple Pie

Prepare your Thanksgiving table because this cranberry apple pie is the best addition to the dinner lineup! It’s delightfully juicy and the best combination of tart and sweet!

Course Dessert

Cuisine American

Keyword apple cranberry pie recipe, cranberry apple pie recipe, thanksgiving

Prep Time 30 minutes

Cook Time 20 minutes

Total Time 50 minutes

Servings People

Calories 300kcal

Author Alyssa Rivers

Ingredients

1 pie crust double crust
4 granny smith apples peeled cored and thinly sliced
2 cups cranberries fresh or frozen. I used fresh
1 teaspoon orange zest
1 ¼ cups granulated sugar
¼ cup all purpose flour
2 tablespoons cornstarch
1 teaspoon allspice
½ teaspoon cinnamon
½ teaspoon nutmeg
¼ teaspoon cloves
¼ teaspoon cardamom
¼ teaspoon ginger

Instructions

Preheat oven to 400℉ and prepare your pie pan by lining it with one of your crusts. Roll the crust out until it is even in thickness and large enough to place inside the pie dish with little excess to trim off.
In a medium saucepan add your prepared apples, cranberries, and sugar. Bring to a gentle boil, stirring constantly.
In a medium bowl, sift together your flour, cornstarch and all your spices. Whisk thoroughly.
Pour your flour mixture into your apple and cranberry mixture and whisk constantly to incorporate all the flour, be sure no lumps remain. Continue to cook the filling until it thickens, about 5-8 minutes, stirring continually.
Pour your filling into your pie crust and spread it evenly. Cover filling with your second pie crust, be sure to cut a few slits in the top to vent. This is where I like to be creative and decorate the crust!
Place your pie pan on a large baking sheet to catch any filling that might spill out. Bake at 375℉ for 10 minutes, then cover your crust with a crust shield to prevent browning and bake for an additional 10-15 minutes.
Remove from oven and allow to cool for at least 3 hours before serving

Nutrition

Nashville Hot Sauce

2022-11-15T17:16:00.001-08:00

A classic Southern condiment, this Nashville hot sauce is the best for coating chicken in flavorful spice! It mixes up with just a few simple ingredients. You’re going to love having it on hand!

You probably know by now that I LOVE making sauces and seasonings from scratch. Not only do they taste better, but they’re free of preservatives and artificial flavoring! You’ve got to try this homemade buffalo sauce! And if you’re looking for yummy sauces for dipping chicken in, copycat Chick-fil-A sauce and Cane’s sauce recipes are both great choices!

Nashville Hot Chicken Sauce

If you’re a hot sauce lover, you’ve probably already tried Nashville hot sauce. But let me tell you this- there’s nothing better than making it from scratch! The flavor and texture is out of this world. It’s perfect for dipping or coating some tasty fried chicken in.

Now if you’ve never tried this tasty sauce, today’s your lucky day! Nashville hot sauce is like the love child of buffalo sauce and chili oil. It has the kick of buffalo sauce but a smooth, oil-like consistency that makes fried chicken extra tender and extra flavorful. One taste and you’ll be addicted! Good news is, it’s beyond easy to make. You’re going to love having it on hand!

Is Nashville Hot Sauce the Same as Buffalo?

Nope! Although they have a similar flavor, Nashville hot sauce and buffalo sauce are pretty different. One of the biggest differences is their texture. Buffalo sauce is thick and glossy whereas Nashville hot sauce has a more oily consistency. Additionally, buffalo sauce is typically made with bottled hot sauce and vinegar, but in this Nashville hot sauce recipe I just use a handful of different spices!

Ingredients Needed

Easily, the best thing about this homemade Nashville hot sauce is all of its simple ingredients! They’re all in your spice rack! As long as you’ve got some brown sugar, butter, and honey on hand as well, you can easily make a batch of this tasty sauce!

Unsalted Butter: This is a key ingredient to making Nashville hot chicken sauce! It gives the sauce its signature texture and adds rich flavor as well. (You really can’t go wrong with butter.) You can also use ghee as a substitute.
Cayenne Pepper: This is what gives this sauce its kick! Feel free to adjust the spice to preference.
Brown Sugar: I love adding brown sugar because it helps to balance out the spice.
Chili Powder: For a little extra peppery spice.
Garlic Powder: Adds a delicious savory element to the sauce. You can also use minced garlic.
Smoked Paprika: Smoked paprika is one of my favorite spices to cook with. I love it because it’s so warm and flavorful!
Kosher Salt: Table salt can sometimes have a bitter aftertaste, so I always go for kosher salt instead.
Honey: Adds a little sweetness and makes the texture of the sauce nice and smooth.

How to Make Nashville Hot Sauce

This tasty hot sauce is so easy to whip up! It mixes up in minutes. I know your family is going to love it as much as mine does! They want to put it on everything. I don’t blame them with the amazing spicy flavor this sauce adds to every dish!

Melt Butter: Add the butter to a medium-sized saucepan and heat over medium-high heat.
Mix in Seasonings: Once the butter is mostly melted, add the cayenne pepper, brown sugar, chili powder, garlic powder, smoked paprika, and salt.
Combine, Add Honey: Whisk to combine until the mixture is smooth and reduce the heat to low. Then stir in the honey.
Heat and Serve: Heat the sauce through and use it to baste your fried chicken and use it as a dipping sauce!

What Can I Use Nashville Hot Sauce For?

The savory-spicy flavor of this sauce makes it perfect for so many different dishes! Nashville hot sauce is extremely versatile and you’re going to LOVE having it on hand!

Fried Chicken: This is probably the most common use for this hot sauce. Use it on fried chicken, chicken wings, or a chicken sandwich for an extra pop of flavor!
Dipping Sauce: Nashville hot sauce is perfect for dipping chicken nuggets and tenders in!

Storing Leftover Sauce

The great thing about homemade Nashville hot sauce is that it has a nice, long shelf life! You just want to make sure you keep it in the fridge for best results.

In the Refrigerator: Store sauce in an airtight jar for up to 2 weeks.

Nashville Hot Chicken Sauce

A classic Southern condiment, this Nashville hot sauce is the best for coating chicken in flavorful spice! It mixes up with just a few simple ingredients. You’re going to love having it on hand!

Course Sauce

Cuisine American

Keyword nashville hot chicken sauce, nashville hot sauce recipe

Prep Time 5 minutes

Total Time 5 minutes

Servings

Calories 310kcal

Author Alyssa Rivers

Ingredients

1/2 cup unsalted butter
1/4 cup cayenne pepper
2 tablespoons brown sugar
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon kosher salt
2 tbsp honey

Instructions

Add the butter to a medium-sized saucepan and heat over medium-high heat.
Once the butter is mostly melted, add the cayenne pepper, brown sugar, chili powder, garlic powder, smoked paprika, and salt.
Whisk to combine until the mixture is smooth and reduce the heat to low. Stir in the honey.
Heat the sauce through and use it to baste your fried chicken and use it as a dipping sauce!

Nutrition

Turkey In a Bag

2022-11-14T17:16:00.001-08:00

Thanksgiving dinner is made easy with this incredibly moist and perfectly cooked turkey in a bag. The oven-safe roasting bag creates a tender and golden turkey with just a few simple steps making this the BEST way to cook a turkey.

Turkey in a bag is Thanksgiving day’s best-kept secret! I promise that when you give this method a try you will never want to make it any other way. It is the easiest and fastest way to cook a turkey. You will love the extra time you have to make the sides and desserts. You have to make my green bean casserole, this sweet potato dish, and of course this perfect pie crust for all your pies!

What Is Turkey in a Bag?

Turkey in a bag is definitely the way to cook a turkey! The turkey turns out so juicy on the inside and golden and flavorful on the outside. The oven bag locks in the steam and keeps the turkey so moist as it cooks. Everyone will be surprised at how perfectly cooked your turkey is and how little work you put into it. Of all the many methods to cook a turkey, the bag method is the way to go.

I like to use the Reynolds turkey oven bags because they are heat-resistant and BPA-free. If you have never roasted a turkey this way, I am telling you, it will change your life! I am fully converted, and I can’t tell you enough how simple and foolproof it is. If you love easy recipes like this for Thanksgiving day then you need to make this easy corn casserole, my 1-hour rolls, and this easy no-bake key lime pie.

Ingredients For Cooking Turkey In a Bag

Turkey is the most important part of a traditional Thanksgiving dinner. Having just the right ingredients will add flavor and create a perfectly golden turkey for your Thanksgiving! See the recipe card below for a list of exact ingredient measurements.

Turkey: Your turkey can be any size between 12-18 lbs. Be sure to safely thaw it according to the package instructions.
Dried Italian Seasoning: Turkey is delicious when seasoned with dried herbs!
Kosher Salt: Salt is important in giving the turkey flavor!
Black Pepper: Black pepper adds flavor and
Butter: Softened butter is best for rubbing on and inside of the turkey. Butter gives the turkey a great flavor and golden coloer.
Flour: Flour is used to keep the oven bag from bursting while it bakes.
Oven-Safe Bag: Make sure it is one of those large turkey-sized oven bags.

Let’s Cook the Best Turkey EVER

This oven-baked turkey in a bag is golden brown, tender and juicy! It’s the absolute perfect turkey recipe that will make you wish that Thanksgiving came around more often! I can’t wait for you to make it and wow your Thanksgiving guests.

Prepare the Turkey

Preheat Oven: Adjust the rack of your oven to be on the second position from the bottom and remove any racks above. Preheat the oven to 350° Farhenheit.
Prepare Roasting Pan: Ensure the pan is at least 2 inches larger than the turkey. Also, make sure your oven-safe turkey bag is larger than your turkey so it can wrap all the way around it.
Coat Bag With Flour: Sprinkle 1 tablespoon of flour into the turkey bag. Shake well making sure to coat the inside of the bag with flour. Place the bag in the pan then prepare the turkey.
Prepare Turkey: Remove the neck and the bag of giblets from the turkey’s cavities. Rinse the turkey well (inside and outside) then pat dry with paper towels. Be sure to throw away the paper towels and wash your hands well.
Tie Legs and Wings: Using string or twine, tie up the turkey legs and the wings together.

Butter, Season, and Place Turkey in Bag

Combine Seasonings: Mix together the dried Italian seasonings, onion powder, garlic powder, salt, and pepper.
Butter and Season Turkey: Rub the outside and inside of the turkey generously with the softened butter. Season well with the mixture of seasonings.
Place Turkey in Bag: Add the turkey to the bag, breast side up.
Seal Bag: Close the bag and seal it with the enclosed nylon tie. You can also twist it tightly and tie it in a knot.
Place Bagged Turkey Into Pan: Tuck the bag into the pan to keep it from touching the element in the oven.
Cut Slits: To allow steam to release, cut 5 slits in the top of the bag.

Cook and Rest the Turkey

Cook Turkey: Place the turkey in the oven and bake for about 2 1/2-3 hours. Cooking time will depend on the size of your turkey. My turkey was 14 pounds and it took 2 ½ hours to reach the right temperature.
Check Temperature: Refer to the cooking chart enclosed with the baking bag. Check the temperature by placing a thermometer in the thickest part of the turkey thigh. When the internal temperature reaches 165° Farhenheit, it’s ready!
Rest Turkey: Allow the turkey to rest for 10-15 minutes.
Remove Turkey From Bag: Open the bag and carefully remove the turkey to a serving platter.
Garnish and Serve: Garnish around the turkey with sliced fresh parsley or herbs, oranges, lemons, and cranberries. It will make it festive and beautiful!

How to Thaw and Prep a Turkey

It is best to start your turkey in a bag with a completely thawed turkey. This can take 3 to 7 days depending on how frozen and how large your turkey is. Definitely, be planning and thinking ahead! You thaw a turkey by placing it into the refrigerator in a large pan or baking sheet. And then you just leave it there until it’s no longer frozen! Once your turkey is thawed and you are ready to bake your turkey, here are a few steps to prepare your turkey for the oven.

Remove From the Fridge: Remove your turkey from the refrigerator for about 30 minutes prior to preparing. This will help it to bake more evenly.
Dry: Pat turkey completely dry, soaking up any excess water with paper towels.
Remove Giblets: In the turkey cavity, you will want to remove the neck and giblet bag.
Tie it Up: With kitchen twine or string, tie the legs together.
Fold Under the Wings: Take the turkey wings and fold the end of them under your bird. This will prevent them from burning and drying out.

How to Carve a Turkey

Looking at the turkey and knowing where to carve the turkey is sometimes overwhelming. Once you remove your turkey from the bag, don’t be intimidated. Here are some tips on where to start! Make sure your knife is sharp and you have a fork to help hold your turkey and plate in place while carving.

Wings: Remove the turkey wings first.
Thighs: Thighs will go next, cutting through the joints.
Breast: Slice close to the rib cage carving the breast meat into individual slices.
Excess meat: Move your knife to the flat side, and carve right up against the rib bones.
Separate: Now that the meat is off, separate the dark meat (thighs and drumsticks) from the white meat.
Plate: Plate everything all together for more option choices at the dinner table.

How to Store Leftovers

Leftover turkey in a bag makes the BEST leftovers! There are so many things that you can do with it! Check out my recipes at the end of the post to help you use up the rest of the Thanksgiving turkey. Here is how you can store extra turkey to save for later!

In the Refrigerate: Wait until your turkey has cooled. Then, place it in an airtight container and put it in your fridge, It can last there for 3 to 5 days.
In the Freezer: After your turkey has cooled down then place it in a freezer bag. Lay your turkey flat in the bag and then zip or suction out all the air in the bag. Label your bag with the date and then you can keep it frozen for up to 1 month in the freezer. When ready to reheat, place in the refrigerator overnight to thaw.
To Reheat: To reheat in the oven then place in a baking dish at 350° Farhenheit for 12 to 15 minutes or until warm. When reheating in a microwave, heat for 1 to 2 minutes at a time until warm. Try not to overheat. This will leave your leftover turkey dry and hard.

Turkey In a Bag

Course Dinner

Cuisine American

Keyword thanksgiving, turkey in a bag

Prep Time 10 minutes

Cook Time 2 hours 30 minutes

Total Time 2 hours 40 minutes

Servings

Calories 341kcal

Author Alyssa Rivers

Ingredients

1 Turkey about 12-18 lbs. (thawed according to package)
1 tablespoon flour
4 tablespoons butter, softened
1 tablespoon dried Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Kosher salt
1 teaspoon cracked black pepper

Instructions

Prepare the Turkey

Adjust the rack of your oven to be on the second position from the bottom and remove any racks above. Preheat the oven to 350° Farhenheit.
Ensure the pan is at least 2 inches larger than the turkey. Also, make sure your oven-safe turkey bag is larger than your turkey so it can wrap all the way around it.
Sprinkle 1 tablespoon of flour into the turkey bag. Shake well making sure to coat the inside of the bag with flour. Place the bag in the pan and prepare the turkey.
Remove the neck and the bag of giblets from the turkey's cavities. Rinse the turkey well (inside and outside) and pat dry with paper towels. Be sure to throw away the paper towels and wash your hands well.
Using string or twine, tie up the turkey legs and the wings together.

Butter, Season, and Place Turkey in Bag

Mix together the dried Italian seasonings, onion powder, garlic powder, salt, and pepper.
Rub the outside and inside of the turkey generously with the softened butter. Season well with the mixture of seasonings.
Add the turkey to the bag, breast side up.
Close the bag and seal it with the enclosed nylon tie. You can also twist it tightly and tie it in a knot.
Tuck the bag into the pan to keep it from touching the element in the oven.
To allow steam to release, cut 5 slits in the top of the bag.

Cook and Rest the Turkey

Place the turkey in the oven and bake for about 2 1/2-3 hours. Cooking time will depend on the size of your turkey. My turkey was 14 pounds and it took 2 ½ hours to reach the right temperature.
Refer to the cooking chart enclosed with the baking bag. Check the temperature by placing a thermometer in the thickest part of the turkey thigh. When the internal temperature reaches 165° Farhenheit, it's ready!
Allow the turkey to rest for 10-15 minutes.
Open the bag and carefully remove the turkey to a serving platter.
Garnish around the turkey with sliced fresh parsley or herbs, oranges, lemons, and cranberries. It will make it festive and beautiful!

Nutrition

Veggie Charcuterie Board

2022-11-13T17:16:00.001-08:00

Every get-together needs a nutritious veggie charcuterie board full of colorful vegetables beautifully displayed all together. Perfect as an appetizer or side dish, this healthy board of fresh veggies is a hit served with a side of hummus and ranch dressing.

I love serving this show-stopping veggie charcuterie board for the holidays. It’s great because it’s a light snack before a delicious meal. Healthy appetizers are always a crowd-pleaser! Try some more of my favorite healthy appetizers like lettuce wraps, these cute Caprese skewers, or whipped feta dip. I know you’ll love them all!

Veggie Charcuterie Board

The beauty of a veggie board is the vibrant colors of the many different vegetables. Fresh veggies dipped in ranch or hummus seem to always be a favorite at my house. This board will satisfy the eyes and the stomach before any meal. Watch your guests gather around this veggie board because it’s gorgeous AND delicious!

Charcuterie boards are the BEST way to display food and gather everyone together. I have so many different kinds of boards that I like to make for all kinds of occasions. This vegetable charcuterie board is the best addition to the lineup! I can’t wait for you to see how easy it is to put your charcuterie board together. I’ll walk you through it step by step! Try making this simple charcuterie board, this Christmas board, or this adorable Halloween board next!

Vegetables Needed For a Veggie Board

All the different colors, shapes, and textures of the vegetables make this charcuterie board stand out. It looks so unique! I prefer bringing this board to a party over a store-bought veggie platter because everyone is always impressed.

Dips Ideas

Hummus: Make my homemade hummus or use store-bought! For a little extra flavor, sprinkle some bagel seasoning on top.
Beet Hummus: Beet hummus is so unique! I love it because it adds vibrant color to the veggie board.
Veggie Dip: Make this dip or my homemade ranch dressing to dip your veggies into.

Veggie Ideas

Mini Sweet Peppers: I love choosing all the colors to add to the board.
Sugar Snap Peas: Slice open a few peas to display because it is SO CUTE!
Radishes: It’s fun to cut radishes into shapes.
Cherry Tomatoes: These are great to fill in empty spots on the veggie charcuterie board.
Celery: Crispy and crunchy celery sticks are perfect for dipping.
Broccoli: Broccoli florets have the best texture for making a charcuterie board stand out.
Cucumber: Cut the cucumber into slices for dipping. I like to use English cucumbers because they have fewer seeds in them.
Cauliflower: The pop of white on the board helps balance all the colors.
Rainbow Baby Carrots: Rainbow carrots are great because they have a beautiful organic color that makes the board pop.
Whole Bell Pepper: Stem removed and deseeded for the dip!

How to Make a Veggie Charcuterie Board

There is no wrong way to make a veggie charcuterie board, so be as creative as you would like! Feel free to follow the placement of my vegetables or do your own arranging. I love charcuterie boards because you can’t mess them up! Bring this board to your next party then get ready to wow everyone there! You got this!

Wash and Prepare the Veggies: Wash, dry, and then cut the vegetables.
Cut the Pepper For the Dip: Cut the top off the bell pepper and deseed the inside. Then fill your prepared dip inside the cavity of the bell pepper, then place it onto the board.
Place Hummus on the Board: Fill the hummus into small bowls and space them out onto your board.
Arrange the Vegetables: Place the vegetables around the dips and then fill in any holes with cherry tomatoes.

Variations and Add-Ins

Since this is a veggie charcuterie board, it’s nice to keep it vegetarian-friendly. You can get creative with your dip flavors. You can also add bread or other items if you like, but keep it healthy and nutritious. I also like to pick additional items that go well with the veggies like olives.

More Dip Ideas: Try adding my black bean hummus or green goddess dressing for dipping.
Add Cheese: Cheese is delicious with veggies! Use bite-sized pieces for easy pickup.
Add Nuts: Nuts like pistachios or walnuts scattered around the veggies would be delicious! Nuts are full of healthy fats and are very nutritious.
Add Bread or Crackers: Slices of bread, a toasted baguette, or crackers would also be yummy!
Olives: Olives are considered a fruit, but the salty and savory flavor would be delicious on this veggie board. Use either green or black olives!

No Wood Board? No Problem!

You don’t have to have an expensive wood charcuterie board to achieve this veggie board. The display of veggies will speak for itself, so it doesn’t matter what is under it all. Be creative and use whatever you have on hand! Here is a list of ideas for you to create the best veggie charcuterie board.

Baking Sheet: Rectangle shapes work too! Just grab a cookie baking sheet and start arranging your veggies.
Pizza Pan: The round shape does the job! A pizza pan is perfect.
Large Platter: You most likely have a large platter in your cupboard. A large platter for serving your turkey perhaps?
Large Cutting Board: A large cutting board works too! With any luck, it’s already wood.
Butcher Paper on the Counter: Slap some brown butcher paper on your kitchen counter then make it look beautiful with your veggies! No one will care at all.

Storing Veggies

This veggie charcuterie board is easy to prep 1-2 days before your event. Most veggies can be sliced, covered, and stored separately in the fridge up to 24 hours in advance. Be sure to cover them really well to keep the veggies as fresh as possible. I like to spritz the veggies with a water bottle before serving to bring the freshness back!

In the Refrigerator: If you have any leftover veggies and dips, cover them tightly with plastic wrap and store them in the refrigerator for up to 2 days. You can make the dip a couple of days in advance and store it in an airtight container in the fridge.

Veggie Charcuterie Board

Course Appetizer, Side Dish

Keyword veggie charcuterie board

Prep Time 10 minutes

Total Time 10 minutes

Servings

Calories 3kcal

Author Alyssa Rivers

Ingredients

Dips:

Vegetables:

Mini Sweet Peppers
Sugar Snap Peas
Radishes
Cherry Tomatoes
Celery
Broccoli
Cucumber
Cauliflower
Rainbow Baby Carrots
1 Whole Bell Pepper, stem removed and deseeded for dip

Instructions

Wash, dry, and cut the vegetables.
Cut the top off the bell pepper and deseed the inside. Fill your prepared dip inside the cavity of the pepper then place onto the board.
Fill the hummus into small bowls and space them out onto your board.
Place the vegetables around the dips and fill in any holes with cherry tomatoes.

Nutrition

Scottish Shortbread

2022-11-12T17:16:00.001-08:00

Traditional Scottish shortbread is buttery, crispy, and lightly sweetened to perfection. Simply made with butter, flour, sugar, and salt, this classic treat can easily be made for the holidays or any time of year.

I love a classic holiday cookie that we look forward to making every year. This Scottish shortbread is definitely one that always makes an appearance. It’s so delicious and never disappoints! Try more of my favorite holiday cookies like these pumpkin cookies, my cute grinch cookies, or these yummy Christmas butter cookies.

What is Scottish Shortbread?

Shortbread has been around for centuries. (It’s no secret why with how buttery and delicious it is!) Hailing from Scotland, the name has been attributed to Mary, Queen of Scots, who had a love for this buttery treat. It’s so fun to learn about the evolution of century-old recipes. Shortbread was once called petticoat tails because of its original wedge shape that looked like a woman’s frilly skirt. It’s also fascinating to know that shortbread was originally made from leftover bread dough that was left out to dry and harden into biscuit bread.

Shortbread today appears in so many recipes and is a great base for some of my favorite treats. It’s amazing because it adds a delicious buttery texture to any dessert! I love the shortbread base in my millionaire shortbread bars and Twix cookies because it compliments the chocolate so well. I also love these lemon shortbread cookies because anything with lemon is a MUST for me!

A traditional shortbread recipe only requires a few simple ingredients. You probably have all of them on hand! You’re going to love making shortbread from scratch. I love these cookies because they just melt in your mouth! See recipe card below for exact measurements.

All-Purpose Flour: A great flour to achieve the perfect shortbread texture.
Granulated Sugar: Adds just the right amount of sweetness. Shortbread is mildly sweet.
Salt: A pinch is all you need!
Unsalted Butter: Using high-quality butter is KEY. It will take the flavor to the next level! You also want to make sure it’s at room temperature before adding it to your dough mixture.

Scottish Shortbread Recipe

This shortbread cookie recipe is incredibly easy to make! Pulse your ingredients in a food processor then press the dough into a pan! The oven does all the work. Then you have perfect Scottish shortbread to share or keep for yourself! You won’t be able to get enough.

Preheat Oven/Prepare Baking Dish: Preheat the oven to 350° Fahrenheit. Then line an 8×8 baking dish with parchment paper, leaving a 1-inch overhang on two sides for easy removal. Set aside.
Pulse Ingredients: Add the flour, sugar, and salt to a food processor. Pulse until combined. Then add the butter and pulse until the mixture resembles coarse breadcrumbs.
Press Dough Into Pan and Chill: Press the dough into the prepared pan and chill for 20-30 minutes.
Bake and Prick Shortbread: Bake for 35-40 minutes, until the top begins to turn golden brown. Let the shortbread rest out of the oven for 5-10 minutes. Then prick with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut it into 12 pieces. You can use the fork marks as a guide.
Allow to Cool: Let cool completely before serving.

Tips and Tricks

Here are a few tips that will give you the best results. They’ll ensure a perfect Scottish shortbread cookie every time!

High-Quality Butter: Using high-quality butter give these buttery cookies a richer flavor! Standard butter works as well if that’s what you have on hand.
Don’t Overwork: Avoid handling the dough too much in order to keep it light and crisp. Pulse just until it begins to come together then press directly into the prepared baking dish.
Chill The Dough: Chill the cookie dough for at least 20 minutes before baking. You can prepare the dough the day before, cover it tightly with plastic wrap, then bake it the next day.
Make Sure to Poke Holes: To keep the shortbread from puffing up in the oven, poke holes into the dough! Poking holes after it bakes allows the steam to escape. This keeps the cookie dense and holds its shape.

Try These Delicious Shortbread Variations

Scottish shortbread is so fun to make! I love it because you can get creative with add-ins. Everyone gets excited to try them all! Here are a few ideas to get you started.

Nuts: Add chopped nuts to your dough! Pecans, pistachios, or any nut would be delicious.
Extracts: Adding extracts is an easy way to add more flavor. Try vanilla, almond, or hazelnut extract!
Chocolate: Shortbread and chocolate is the best combination. Drizzle or dip your shortbread for an elevated look.
Fruit: Dried fruit or citrus zest is my favorite way to add fruity flavors.
Caramel: Caramel is meant for shortbread. It is the absolute BEST. End of story.

Storing and Freezing Leftovers

This Scottish shortbread recipe is a great one to make in advance. Known for their crumbly texture, they don’t have to be made fresh the day of to be delicious. These buttery cookies are perfect for gifting! You can also make them ahead of time for a special occasion.

At Room Temperature: Store cookies in an airtight container for up to 7 days.
In the Freezer: Freeze baked cookies in an airtight container or sealed freezer bag for up to 2 months. Let the shortbread thaw completely on the counter at room temperature before serving.

Scottish Shortbread Cookies

Course Dessert

Cuisine Scottish

Keyword Scottish shortbread, scottish shortbread recipe

Prep Time 15 minutes

Cook Time 40 minutes

Chill Time 20 minutes

Total Time 1 hour 15 minutes

Servings Cookies

Calories 244kcal

Author Alyssa Rivers

Ingredients

2 cups all-purpose flour
½ cup granulated sugar
1 pinch salt
1 cup high quality unsalted butter, room temperature

Instructions

Preheat the oven to 350° Fahrenheit and line an 8×8 baking dish with parchment paper, leaving a 1 inch overhang on two sides for easy removal. Set aside.
Add the flour, sugar and salt to a food processor and pulse until combined. Add the butter and pulse until the mixture resembles coarse breadcrumbs.
Press the dough into the prepared pan and chill for 20-30 minutes.
Bake for 35-40 minutes, until the top begins to turn golden brown. Let rest out of the oven for 5-10 minutes before pricking with a fork in about 6 rows. Carefully lift the warm shortbread out of the pan and cut into 12 pieces, using the fork marks as a guide.
Let cool completely before serving.

Nutrition

Three Tips for Managing a Healthy Restaurant Workforce

2022-11-08T15:07:00.001-08:00

Your restaurant is open and customers are back. Now, your main challenge may be finding enough employees to handle the surging demand. Amidst this good news, you should be aware of three hidden pitfalls that could affect your ability to operate safely and with a full complement of staff.

1. New Employees Have More On-the-Job Injuries

Workers’ compensation data shows an uptick in the number of new employees injured on the job, especially in the hospitality and food service industries. An increase in these injuries could result in higher insurance rates in the long term; in the short term, they disrupt your ability to operate at peak capacity and could negatively impact the morale of all employees.

There are several reasons why new employees may be incurring more injuries:

Poor hiring choices. The hiring process may be rushed, and the wrong person could be chosen for the job. The demand for bodies to do the work may be so great that warning signs are missed, pre-employment testing and qualifying may be overlooked, or the employee might not be the right fit for the job. Hasty hiring choices can lead to faster turnover, operational problems, and potentially more on-the-job injuries.
Inadequate training. Businesses may skimp on the length and depth of training programs in the rush to hire. Some enterprises may not have a formal training program; instead, they may require the new employee to shadow a more experienced colleague. Consequently, the new hires’ knowledge of safety procedures will not exceed what they hear from their mentor, who is busy trying to do his or her job and train. Even if the company has a more formal training program, the process can still get short shrift as the demands of serving customers take precedence over reinforcing training.
Exhaustion from overwork. Restaurants are struggling to find people in a tight market. The National Restaurant Association reports that while eating and drinking places are gaining more than a million jobs post-pandemic, the industry is still one million jobs short of reaching its pre-pandemic level of 12.3 million. One in four restaurants says they are looking for cooks and line cooks, while 17 percent need servers and seven percent are seeking bartenders, according to an analysis of restaurant job notices. With a surplus of available jobs, workers have more choices, making it more challenging to fill open positions. Finally, staffing is still impacted by COVID cases, which require infected employees to be off work for as long as two weeks or more. As a result, employees may be asked suddenly to work additional hours. Exhaustion from longer or double shifts can lead to mistakes or carelessness, and accidents can happen.

The restaurant can help reduce the likelihood of employee injuries, especially with new hires, by following these suggestions:

Implementing more in-depth training programs, including written tests asking employees to identify potential hazards and how to avoid them
Being thoughtful in the hiring processes and taking the time to find the right person
Providing consistent coaching and oversight of new and especially young employees
Monitoring employee shifts to ensure that individuals are not endangering themselves with exhaustion. Employers should have a backup plan for unexpected absences and be prepared to reduce hours of operation or close sections of the restaurant if long hours pose a safety hazard.

2. Workforce Violence Is on the Rise

The likelihood of your operation experiencing disruption due to violent or threatening behavior is greater than ever. While retail workers comprise nine percent of the U.S. workforce, they account for 13 percent of all workplace violence incidents and 27 percent of all workplace homicides, according to the U.S. Bureau of Justice Statistics. Retail operations are ranked third in the likelihood of experiencing workplace violence victimization, behind law enforcement and mental health professionals. [i]

Mass shootings in restaurants and entertainment venues are happening with increasing frequency. Consumption of alcohol in restaurants and bars can precipitate arguments that get out of hand. Customers can become unruly, and even friendly gatherings can turn volatile. Employees are aware of these dangers and expect their employers to protect them. For example, workers in fast food restaurants have filed lawsuits against their employers, claiming they are not adequately protected from the likelihood of workplace violence. Their suits cite negligence ranging from the facility’s physical design to inadequate training on handling conflicts.

If a violent situation results in an injury while employees are performing their jobs, it is a workers’ compensation claim. For example, an employee injured by an angry customer would have a workers’ compensation claim, while a worker whose irate spouse followed her to her job site and assaulted her in the parking lot would not.

Preparing for the possibility of workplace violence is, regrettably, a requirement for all businesses today. Designing the restaurant or venue with an eye to safety, access for escape, and worker/customer protection is essential. Training all personnel in conflict de-escalation and procedures to follow in a dangerous situation is mandatory.

Mental Health Is the New Pandemic

While the COVID public health emergency may be in abeyance, the mental health epidemic is in full swing. Increases in depression, anxiety, and substance abuse during the pandemic brought these conditions to the attention of employers and health care professionals. Young people, many of whom work in restaurants, are especially prone to experience these conditions. They expect their employer will be sensitive to their mental health and supportive of treatment.

When an employee is injured and unable to work, behavioral health issues may complicate their recovery. Depression and anxiety are more likely to develop when an individual is in pain. Workers may also be worried about finances, future employability, and even the ability to return to the life they had previously known.

Employers today should be aware of signs of emotional and mental distress and know how to broach a discussion with the affected employee. An employee assistance program or a referral source for mental health puts a company a step ahead in supporting its employees’ behavioral health needs. Firms that manage workers’ compensation cases should also have systems to identify emerging mental health problems that may complicate a swift recovery from injury and resources to help the injured worker cope with the situation and move forward.

Managing your workforce today requires additional vigilance of safety and training, as well as sensitivity to employees’ overall well-being. Applying these recommendations to your own situation can help you avoid injuries, improve operational efficiency, and keep everyone safe and productive.

How Restaurants Can Protect Their Business and Customers from QR Code Fraud

2022-10-25T03:07:00.001-07:00

As our world becomes increasingly digitized- with the rise of food delivery services, QR Code Menus and online orders- it's more important than ever for restaurant owners and employees to become familiar with the latest threats to their business. QR scams have become particularly prevalent after the onset of the pandemic.

While there’s no method that is 100% effective at preventing and eliminating new threats to businesses and their patrons, becoming familiarized with the way scammers work can save a business- whether its family-owned or a mega franchise- from taking a hit.

1. What are QR scams and how do they work?

A QR code is really just a different way to distribute a website address. Similar to a traditional phishing scam, in a QR code, a fraudster will trick victims into believing a specially crafted QR code will lead them to a legitimate website or app, but instead it leads them to a site or app that they control.

That site may initiate a download of malware onto the visitor’s system,or attempt to fool the victim into giving up payment data or sensitive information in order to steal their identity. Earlier this year, the FBI issued a warning about the increasing prevalence of cybercriminals tampering with QR codes to direct victims to sites that steal log-in or payment information.

2. Why are restaurants particularly vulnerable?

QR codes did not immediately catch on in the U.S. One reason more people use them these days is that they facilitated contactless interactions during the pandemic – a godsend for restaurants especially. Patrons can simply scan a QR code to view a menu, order, and pay.

Since people have become more accustomed to scanning QR codes in restaurants, they may be less wary and more likely to scan a malicious QR code posted by an attacker over top of a legitimate QR code. That code may lead to a website made to look like the restaurant’s and ask the visitor for their payment information to begin their order. At that point, the customer has unwittingly given up their payment information to a criminal.

3. What can restaurants do to protect themselves and their customers?

For the most part, malicious QR codes direct victims to fake websites impersonating a trusted brand. So, restaurants should work to protect their brand online by scouring the web for impersonations of their brand online and seeing to it that those scams are taken down.

In addition, restaurateurs should regularly inspect any promotional materials posted in their dining rooms that include QR codes. QR codes may be found on stickers placed on tables, printed on tabletop promotional materials, on menus, or simply posted on walls. They should also regularly inspect the facade of their building to see if unauthorized QR codes have been posted there offering delivery services and the like. Look for signs of tampering and take action immediately if anything looks suspicious.

Consumers should consider doing the same in terms of inspecting posted QR codes for signs of tampering. Trust your gut – if the QR code doesn’t look right, don’t use it. In addition, inspect the URL of the site/app to which you’re directed and don’t be shy about asking a server to confirm that the site or app is valid. Also, take note if the site/app you’re directed to seems to be asking for more information than would be necessary for ordering food, etc.

4. What places are considered "safe" places for QR codes?

People – restaurant owners and patrons alike – should apply the same scrutiny to QR codes that they do to unexpected emails, SMS messages, social media messages, etc. Any new technology adopted by businesses to improve the customer experience will also capture the attention of fraudsters looking for ways to exploit it for monetary gain.

5. How can restaurants stay safe without ruling out the use of QR codes?

Regularly inspect any posted QR codes for signs of tampering and educating patrons about what to look for to ensure the destination site is legitimate can help. In addition, monitoring the internet for fake websites that use the restaurant’s logo, brand name or other marketing assets can help stop the problem at the source. In addition, take customer reports of impersonation scams seriously and ensure that staff is made aware of them.

6, How can restaurants guarantee their clients a QR code is legit?

No technology can really ever be 100% guaranteed secure. Handing QR codes out (such as those printed on menus) instead of posting them might mitigate the risk of tampering. This way staff can regularly inspect the QR codes before they’re distributed to customers.

7. Are there other brand/cyber scams that the restaurant industry should be aware of?

Scammers have taken notice of the increased popularity of food delivery. In some cases, scammers will publish fake food delivery service websites and fake restaurant sites to steal victims’ payment information and/or charge them for food that never arrives. In other cases, scammers will also post fake jobs to fool people into applying and giving up sensitive information about themselves.

Scammers will also create fake social media accounts impersonating a restaurant brand offering outlandish, fake promotions and directing the victim to a fake site or app that simply steals their personal or payment information.

Finally, scammers will create fake versions of a restaurant’s mobile app and publish it on third-party app stores. Instead of facilitating food orders or loyalty point management, the app will steal a user’s credentials in order to take over the victim’s account. The scammer may then siphon loyalty points or order food on the victim’s dime.

Everyone Is Feeling the Impact of Inflation

2022-10-24T11:07:00.001-07:00

Restaurants and customers are feeling the effects of inflation, according to the third quarter 2022 data for the Yelp Economic Average (YEA) report, The report reveals that inflation experiences have intensified for consumers in every state in the U.S. year over year, with reviews mentioning inflation up by 22 percent compared to Q3 2021.

Yelp found that food businesses are seeing one of the largest increases of inflationary experiences compared to Q3 2021, followed by restaurants. In response, consumer searches for budget-friendly dining and grocery options are higher than Q3 2021.

Consumers report experiencing inflation the most at food businesses and restaurants, with inflation mentions in reviews up 31 percent and 28 percent, respectively year over year. Of all Yelp restaurant categories that saw an increase in inflationary experiences, a quarter of them serve Asian cuisine, with a 24 percent average increase of inflation mentions from Q3 2021. Additionally, grocery stores and markets make up four of the top five food businesses with an increase in inflationary mentions in reviews compared to Q3 2021. Food businesses primarily selling desserts also saw a 29 percent average increase in inflation mentions compared to Q3 2021.

“Yelp data shows that food businesses and restaurants across the country have seen some of the highest increases in inflation mentions,” Pria Mudan, data science leader at Yelp, told Modern Restaurant Management (MRM) magazine. “This could be driven, in part, by ongoing supply chain issues impacting the costs of materials for these businesses. For instance, dairy market disruptions make butter and milk more expensive, which are essentials for most dessert businesses. It’s possible that price fluctuation for specific goods and materials have disproportionately impacted some restaurants.”

In Q3 2022, searches for budget dining and grocery options are up by 11 percent from the previous quarter and nine percent compared to Q3 2021. Within these searches, Yelp data shows that searches for terms related to affordable groceries were used 67 percent more often compared with Q2 2022 and 126 percent more compared to Q3 2021. Additionally, searches related to fast food and fast casual dining are up by 10 percent compared with Q2 2022 and eight percent more compared to Q3 2021.

Not all states are turning to these budget options equally, Yelp data shows that the states with the highest increase in searches related to affordable dining and groceries in the past quarter were in Washington D.C. (up 27 percent), Louisiana (up 26 percent), New York (up 25 percent), West Virginia (up 24 percent), Pennsylvania (up 20 percent) and Mississippi (up 20 percent).

“The recent Consumer Price Index report found that prices for food away from home was up 8.5 percent from 2022,” added Mudan. “At the same time, Yelp data shows consumers are increasingly searching for affordable and quick dining options. As restaurant owners navigate rising costs and supply chain issues, they may reevaluate their takeout and casual dining menu options to adapt to consumer interests.”