Lauren's Latest

Roasted Red Pepper & Goat Cheese Alfredo

Katie Cooksey — Sat, 07 Nov 2026 08:00:00 +0000

Roasted Red Pepper & Goat Cheese Alfredo will make you swoon! It’s creamy, flavorful, and simple to make, perfect for weeknight dinners.

Roasted Red Pepper and Goat Cheese Alfredo is coming back from the dead!! I posted this recipe nearly 5 years ago and I still am head over heels in love with it. I made it recently and forgot how much my thighs liked pasta. (It’s sort of a problem.)

Anyways, the original beautiful recipe was posted 03/21/12, but I just reposted it to the front of my blog for you all because many of you were not around when this was posted way back yonder. So please, enjoy! It’s really really a great meal

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Well, turns out I’m not a total flake! I got a recipe up! {It’s about TIME…}

Soooooo yeah. We’re talkin’ pasta today. Friggin’ awesome creamy goat cheesiness roasted red pepper alfredo goodness. Oh yeah. Come to mama. If you are a goat cheese hater, I will forgive you. If you are a roasted red pepper hater, I guess I’ll forgive you too. When these two little things get cooked and blended together, magic seriously happens. DEEEEE-LICIOUS magic.

PS- I’m a little obsessed with roasted red peppers. Ever since I made this a few months back, I cannot get enough roasted reds. Seriously on my list of top 5 foods I could not live without at this point in my life. Fo’sho’.

HAHA……anyways, this stuff is easy, addicting and delicious. Seriously, one of the best things I’ve eaten all week! Mmmm….try it out tonight and see what you think!

Here’s how I made it:

Start out with 2 red peppers on a sheet tray. Stick these into a preheated 500 degree oven for 20-30 minutes.

While those are cooking away, chop some onion and garlic.

Sauté these in some olive oil until tender, about 7 minutes or so.

Once the roasted red peppers are all charred and dark looking, take them out of the oven and cover with foil. You want these to cool because they are hotter than the sun at this point in time…

Now, back to the onions. Pour in some fat free half & half along with some garlic and herb goat cheese. I got this at a grocery store called New Seasons Market. I just started shopping there recently and LOVE it. Basically, it’s like the Oregon equivalent of Whole Foods.

So, you just want to stir the cheese and half & half in together until the cheese is melted into the sauce. Keep this warm over low heat.

Now grate some parmesan cheese. Please find and use the good quality stuff. You’ll know it’s real by the rind. If the rind has parmigiano reggiano printed on the rind, then it’s good.

At this point, your red peppers should be all wrinkled. That should make it super easy to peel the skin off. Remove the stem and seeds too while you’re at it.

This is what they should look like when you’re done. Chop these babies up

and toss them into the sauce with all that cheese. Stir until the cheese is melted.

Now comes the fun part. Grab an immersion blender and puree the peppers and onions together to create your alfredo sauce. Feel free to do this in a food processor too. I like mine sort of on the chunky side so I didn’t go buck wild with the blending.

Once your sauce is done, toss in some pasta and that’s it!

Hello gorgeous! I added extra cheese, salt, pepper and parsley to make it look purdy.

Don’t you want to dive right in? Yum yum yum times a million.

I didn’t bother with plates…

Hope you guys give this one a whirl! Dessert to come on Friday!

More Alfredo Recipes to Try!

Roasted Red Pepper & Goat Cheese Alfredo

Roasted Red Pepper & Goat Cheese Alfredo will make you swoon! It's creamy, flavorful, and simple to make, perfect for weeknight dinners.

Course Dinner

Cuisine Italian

Keyword GOAT CHEESE ALFREDO

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 502kcal

Author Katie Cooksey

Ingredients

2 whole red bell peppers
2 tablespoons olive oil
1 small onion diced
2 cloves garlic minced
1 cup fat free half & half
4 oz garlic & herb goat cheese
2/3 cup grated parmigiano reggiano cheese
1/2 cup artichoke hearts optional
1/2 lb linguine cooked to al dente
salt & pepper to taste

US Customary – Metric

Instructions

Preheat oven to 500 degrees. Place red peppers on baking sheet and bake 20-30 minutes until peppers are charred. Remove from oven and cover with foil 10 minutes.
In the mean time, saute onions and garlic in olive oil 7 minutes or until tender. Pour in half & half, goat cheese, salt & pepper. Stir to melt goat cheese into sauce and keep warm over low heat.
Uncover peppers, peel off skin and remove stem and seeds. Chop into large pieces and place into sauce along with parmesan cheese. Stir to melt cheese and remove from heat.
Pour sauce into food processor and puree, or use an immersion blender. Place back into hot pan and toss with cooked pasta. Taste and adjust seasonings. Top with more parmesan cheese, pepper, salt and parsley, if desired.

Nutrition

Camping Mac and Cheese

Katie Cooksey — Fri, 06 Nov 2026 08:00:00 +0000

This Camping Mac and Cheese recipe is the easiest and cheesiest make-ahead meal! This recipe is for when you want macaroni and cheese on the go. Get ready for the best camping dinner experience ever.

Camping Mac and Cheese | On the Go!

You guys, camping for me isn’t just hot dogs over a fire. My mom taught me from a young age that we can eat just as deliciously on vacation at the beach camping then we do at home. It just means a little cooking in advance! So in honor of me having gone on a camping and providing my fellow campers with oatmeal chocolate chip cookie s’mores, I decided that I should think of more meals that people would probably not want to make or think they couldn’t make whilst camping.

Why macaroni and cheese was the first thing that popped into my head, I’ll never know. But here is the recipe! I do take a few short cuts, but by golly is this stuff amazing!! Try it and see 🙂

Main Ingredients Needed

Super simple recipe made from super simple ingredients! Here’s what you’ll need:

Elbow Pasta – this is the pasta of choice when it comes to making mac and cheese. So good!
Alfredo Sauce – either use store-bought (I got mine from Trader Joe’s) or make homemade alfredo sauce.
Cheddar, Mozzarella + Parmesan Cheese – three types of cheeses for maximum flavor!
Half & Half – this helps the alfredo and cheese blend together when heating.
Salt + Pepper – season to taste!
Anything Else You’d Like to Add – bacon, jalapenos, smoked sausage, bell peppers, etc.!

Preparing Camping Mac and Cheese

For all of the nitty gritty details, see the recipe card down below.

Step 1: Find Aluminum Pie Tins

Since we’re cooking these on the fire/on an outdoor grill, start by finding these mini aluminum pie tins. Just found these at the grocery store! Spray 4 of them with nonstick cooking spray and set them aside. Yes, you can also use just a regular size pie tin.

Step 2: Cook Pasta + Combine Ingredients

For the actual mac and cheese recipe….it’s not much of a recipe. I like to call it a cheaters mac and cheese because that’s exactly how I feel about it. This recipe is cooked elbow macaroni, store-bought alfredo sauce, parmesan cheese, mozzarella cheese, cheddar cheese, half & half, salt & pepper. Once the pasta is done cooking, rinse it with cool water and drain well. Then stir in all of these goodies and that’s basically it.

Step 3: Cool + Add Lots of Cheese

You want to cool down your pasta so the cheese doesn’t melt. The last thing you want is a glob of cheese in the middle of your dish. It would be so hard to divide!

Anyways, divide this cheesy mixture in between your pie tins. Obviously top with more cheese!

Storing

Now, as for storage: we’re going to cover these with foil because again: foil won’t get completely destroyed in a fire pit. Write out what it is so that in your cooler when you go camping, you’ll know to keep these all together and away from the melty ice water.

Be sure to spray the other side of your foil with more nonstick cooking spray. I hate when all that melty, gooey cheese sticks to the top {and then I can’t eat it}. The things I think of…

Cover these bad boys up and seal them as best as you can. I like to actually put all 4 of these guys into a large ziploc bag so if they do happen to get submerged into that grody, melty ice water in the cooler, it’s no big deal.

These should last 3-4 days in a cooler, if kept cold enough!

How to Cook Camping Mac and Cheese

Step 1: Prepare Coals

Once you are ready to cook these, get a fire nice and hot and let it burn down to hot coals.

Step 2: Heat the Mac and Cheese

Place a grill over top to prevent the bottoms from burning and heat up your mac n cheese 8-10 minutes or until hot and cheesy! YUM. Depending on how hot your fire is, this could take no time at all, or could take a little longer. The key is to not set them directly over your heat source. Burnt mac n cheese was never good.

Since everything is more or less cooked, all you have to do is heat it through.

The best part of this recipe is the edges and the tops got a thin layer of crispy cheese that added a whole new level of deliciousness.

I’m kind of in love with crispy cheese.

More Macaroni and Cheese Recipes to Try!

Anyways, if any of you are headed out to camp or even if you don’t camp, try this mac n cheese recipe out. It’s so fast, so simple, and awfully delicious! Have a great weekend! xoxo

Camping Mac n’ Cheese

This Mac and Cheese recipe is the easiest and cheesiest make-ahead meal! Get ready for the best camping dinner experience you've ever had.

Course Dinner

Cuisine American

Keyword camping mac and cheese

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 448kcal

Author Katie Cooksey

Ingredients

1 1/2 cups elbow macaroni
8 ounces prepared Alfredo sauce just over half a jar
1/2 cup sharp cheddar cheese grated
1/2 cup parmesan cheese grated
1/4 cup mozzarella cheese
1/4-1/2 cup half and half or whole milk
salt and pepper to taste

US Customary – Metric

Instructions

Cook pasta according to package directions. Drain and rinse with cold water.
Stir alfredo sauce into the cooked pasta with the three cheeses and enough milk to keep things loosey goosey. {This is so your mac and cheese doesn't dry out while it's staying cool.} Stir in salt and pepper to taste.
Divide between four mini aluminum pie tins {or one big one}, sprayed with nonstick cooking spray. Spray one side of aluminum foil with more nonstick cooking spray and cover each individual mac and cheese portion, sprayed side down, facing the food. Seal well. Store in a large plastic food storage bag in a cooler until ready to cook.
Prepare a fire and let it burn down to the coals. Place a cooking rack over top that would be 2-3 inches above. Place each pie tin over the hot coals and cook 8-10 minutes or until hot. Remove from fire and serve immediately.
**SHORTCUT MAC AND CHEESE DIRECTIONS**You can also just bake these at home in a glass or ceramic baking dish at 350 degree oven for 20-25 minutes or until hot and melted. Easy peasy!

Video

Nutrition

Sourdough Discard Pancakes

Katie Cooksey — Thu, 05 Nov 2026 14:58:32 +0000

Put your sourdough discard to good use with these fluffy Sourdough Discard Pancakes! These pancakes have soft centers, golden edges, and a slight tang from the discard. You can make them with simple pantry ingredients and serve them warm with butter and maple syrup.

Looking for another way to use sourdough discard? Try this easy Sourdough Discard Pizza Dough

Ingredient Notes

Here’s what you’ll need to make these fluffy sourdough discard pancakes.

Sourdough Discard: Use 100% hydration discard for the right batter consistency. It gives the pancakes a slight tang.
All-Purpose Flour: Unbleached flour works well here and keeps the pancakes soft.
Instant Dry Milk Powder: Adds a little richness and helps the pancakes brown nicely.
Baking Powder and Baking Soda: Help the pancakes rise and become light and fluffy.
Granulated Sugar: Adds just a bit of sweetness to the batter.
Egg: Helps bind the batter and gives the pancakes a tender texture.
Melted Butter or Canola Oil: Use butter for a richer flavor or canola oil for a more neutral taste.
Cold Water: Brings the batter together and helps get it to the right thickness.

How to Make Sourdough Discard Pancakes

Follow these simple steps to make your sourdough discard pancakes. For exact ingredient measurements and the full instructions, see the recipe card below.

Step 1: Mix the dry ingredients

In a large mixing bowl, whisk together the flour, dry milk powder, baking powder, baking soda, sugar, and salt until evenly combined.

Step 2: Add the wet ingredients

Add the sourdough discard, egg, melted butter, and cold water to the bowl.

Step 3: Mix the batter

Whisk everything together just until combined. Don’t worry about a few small lumps. The batter should be thick but easy to pour. If it feels too thick, stir in more water, one tablespoon at a time.

Step 4: Let the batter rest

Let the batter sit for 2–3 minutes while you heat a nonstick skillet or griddle over medium-low to medium heat.

Pro Tip: Avoid overmixing the batter. A few lumps are perfectly fine, and mixing too much can make the pancakes tough.

Step 5: Pour the pancakes.

Lightly butter the heated skillet. Pour about ¼ cup of batter for each pancake, leaving a little space between them.

Step 6: Cook and flip.

Cook until bubbles appear across the surface and the edges start to look set. Flip the pancakes and cook the other side until golden brown and cooked through.

Make-Ahead Tip: You can mix the dry ingredients ahead of time and keep them in an airtight container. Add the wet ingredients when you’re ready to make breakfast.

Step 7: Serve warm.

Transfer the pancakes to a plate and serve warm with butter and maple syrup.

Tips for Success

Keep the skillet temperature steady: If the pancakes brown too quickly but stay wet in the middle, reduce the heat slightly. Thick pancakes need enough time to cook through.
Adjust for your sourdough discard: Discard consistency can vary depending on how it’s stored. Add a little extra water if the batter is too thick, but avoid making it runny.
Grease the skillet lightly: Too much butter can cause uneven browning. Use just enough to coat the cooking surface.
Use a wire rack to keep pancakes warm: If making several batches, place cooked pancakes on a wire rack in a 200°F oven. This keeps them warm without trapping steam underneath.

What to Serve With Sourdough Discard Pancakes

Serve these pancakes with a mix of sweet and savory breakfast favorites for an easy breakfast or weekend brunch.

Crispy Bacon – Adds a salty, savory contrast.
Homemade Breakfast Sausage – A hearty side for a filling breakfast.
Frittata – A simple source of protein to round out the meal.
Fresh Fruit Salad – Brings a fresh, fruity touch to the plate.
Honey Butter – Adds a sweet, buttery finish.

I hope these sourdough discard pancakes become a breakfast favorite! Serve them warm with your favorite toppings and enjoy every bite.

Sourdough Discard Pancakes

These Sourdough Discard Pancakes are soft, fluffy, and golden around the edges with just a hint of tangy flavor. They're a great way to use up leftover sourdough discard, and you can have them ready to eat in about 25 minutes.

Course Breakfast

Cuisine American

Keyword pancakes, sourdough discard pancakes

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes

Calories 115kcal

Author Katie Cooksey

Ingredients

1 cup sourdough discard 240 grams (100% hydration)
1 cup all-purpose flour unbleached
1/3 cup instant dry milk powder
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 tablespoon granulated sugar
1/2 teaspoon salt
1 large egg
2 tablespoons melted butter or canola oil
3/4 cup cold water plus more as needed

Instructions

In a large bowl, whisk together the flour, dry milk powder, baking powder, baking soda, sugar, and salt.
Add the sourdough discard, egg, melted butter, and water.
Whisk just until combined. A few small lumps are fine. The batter should be thick but pourable. If it is too thick, add additional water 1 tablespoon at a time.
Let the batter rest for 2–3 minutes while heating a nonstick skillet or griddle over medium-low to medium heat.
Lightly butter the skillet. Pour about 1/4 cup batter per pancake onto the hot skillet.
Cook until bubbles begin forming across the surface and the edges look set. Flip once and continue cooking until the second side is golden brown and the pancake is cooked through.
Serve warm with butter and maple syrup.

Nutrition

Variations

A few simple additions can give these pancakes a different flavor without changing the recipe much.

Blueberry Pancakes: Fold fresh or frozen blueberries into the batter.
Chocolate Chip Pancakes: Add a handful of chocolate chips for a sweeter breakfast.
Cinnamon Pancakes: Add ½ teaspoon of ground cinnamon to the dry ingredients.
Buttermilk Pancakes: Replace some of the water with buttermilk for a richer, slightly tangy flavor.

More Pancake Recipes to Try

Storage and Reheating

Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.

To freeze, let them cool completely, then place parchment paper between each pancake and store in a freezer-safe bag for up to 2 months.

Reheat in the microwave for 20–30 seconds or pop them in the toaster until warmed through.

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tag me @laurens_latest.

Sourdough Discard Pizza Dough

Katie Cooksey — Wed, 04 Nov 2026 21:05:33 +0000

Got some sourdough discard to use up? This Sourdough Discard Pizza Dough is a great way to turn it into a delicious homemade pizza crust! You get crispy edges with a chewy, airy interior and plenty of flavor. It’s easy to make with simple ingredients and perfect for your next family pizza night.

Ingredient Notes

Here’s what you’ll need to make this homemade sourdough discard pizza dough.

Sourdough Discard: Use 100% hydration discard for the right consistency and a slightly tangy flavor.
Warm Water: Aim for 107–110°F to activate the yeast.
Active Dry Yeast: Helps the dough rise for a light, airy crust.
Honey or Granulated Sugar: Gives the yeast something to feed on and helps the crust brown.
Salt: Brings out the flavor and balances the sourdough’s tanginess.
Olive Oil: Keeps the dough soft and tender.
Bread Flour: Creates a sturdy dough with that classic chewy pizza crust.

How to Make Sourdough Discard Pizza Dough

This sourdough discard pizza dough comes together easily in a stand mixer. After a quick rise, you’ll have enough dough for two 12-inch pizzas!

Step 1: Activate the Yeast

In the bowl of a stand mixer fitted with a dough hook, combine the warm water, active dry yeast, and granulated sugar. Stir to dissolve the yeast.

Step 2: Let the Yeast Proof

Let the mixture stand for 5–10 minutes, until foamy and bubbly. This indicates that the yeast is active.

Step 3: Add the Sourdough Discard

Add the sourdough discard, olive oil, salt, and half of the bread flour. Start mixing on low speed until combined.

Step 4: Add the Remaining Flour

Gradually add the remaining flour while mixing on low speed. The dough should be slightly tacky but not sticky. It should pull away from the sides of the bowl while remaining slightly attached to the bottom.

Pro Tip: Add the flour gradually and pay attention to the dough’s texture. You may not need every bit of flour, depending on the consistency of your sourdough discard.

Step 5: Knead the Dough

Knead on low to medium-low speed for 6 minutes, until the dough is smooth, elastic, and easy to handle.

Step 6: Grease and Cover the Dough

Lightly coat the mixing bowl and dough with olive oil. Cover the bowl with plastic wrap.

Step 7: Let the Dough Rise

Let the dough rise at room temperature for about 1 hour, or until doubled in size.

Make-Ahead Tip: You can refrigerate the dough after the first rise if you want to prepare it ahead. Keep it covered and bring it closer to room temperature before shaping.

Step 8: Punch Down and Divide

Gently punch down the dough to release the air. The finished dough should weigh approximately 737 grams. Divide it into two equal portions, about 368 grams each.

Step 9: Shape the Pizza Crusts

Transfer each dough portion to a lightly floured surface. Gently stretch each one into a 12-inch pizza crust. The dough should stretch easily without tearing.

Step 10: Add Toppings and Bake

Add your favorite pizza toppings and bake at 440°F for 13 minutes. The crust should have golden, crispy edges with a chewy, airy interior.

Try my Homemade Pizza Dough next for another delicious homemade crust.

Tips for Success

Use 100% Hydration Discard: Thicker or thinner discard can affect the dough’s consistency and flour requirements.
Adjust for Room Temperature: Cooler kitchens slow down yeast activity, so the dough may need extra rising time.
Avoid Wet Toppings: Drain fresh mozzarella and vegetables before adding them to prevent a soggy pizza center.
Stretch by Hand: Avoid rolling pins, which can press out the air and make the crust denser.
Preheat Your Pizza Stone: A hot baking surface helps the bottom of the crust cook evenly and crisp up.
Rest Before Slicing: Let the pizza sit for a few minutes after baking so the cheese sets and the slices hold together.

What to Serve With Sourdough Discard Pizza

Serve your homemade pizza with a fresh salad, garlic bread, or a flavorful dip. These sides make an easy addition to pizza night.

Caesar Salad – Crisp lettuce and creamy dressing balance the rich cheese.
That Good Salad – Bacon and fresh vegetables add crunch and freshness.
Italian Pasta Salad – Pepperoni, mozzarella, and vegetables go well with pizza.
Garlic Bread – Buttery garlic bread is great for soaking up extra sauce.
Basil Pesto – Serve it alongside the crust for an herby dipping sauce.

Give this sourdough discard pizza dough a try for your next pizza night! Pick your favorite toppings, bake until golden, and enjoy homemade pizza with family and friends.

You’ll find the full recipe with measurements and instructions in the printable recipe card below.

Sourdough Discard Pizza Dough

This easy Sourdough Discard Pizza Dough bakes up with crispy, golden edges and a chewy, airy interior. Sourdough discard adds extra flavor, while active dry yeast gives the dough a reliable rise for that classic homemade pizza crust.

Course Dinner

Cuisine Italian-American

Keyword homemade pizza dough, pizza dough, sourdough discard pizza dough

Prep Time 20

Cook Time 13

Rise Time 1

Total Time 1 33

Servings 12-inch pizza crusts

Calories 807kcal

Author Katie Cooksey

Ingredients

1 cup sourdough discard 240 grams (100% hydration)
1/2 cup warm water approximately 107–110°F
2 1/4 teaspoons active dry yeast
1 tablespoon honey or granulated sugar
1 teaspoon salt
2 tablespoons olive oil
2 1/3 cups bread flour

Instructions

In the bowl of a stand mixer fitted with a dough hook, stir the yeast and honey into the warm water.
Let stand for 5–10 minutes, until the mixture becomes bubbly and foamy.
Add sourdough discard, salt, olive oil, and approximately half of the bread flour. Mix on low until combined.
Gradually add remaining flour until the dough becomes slightly tacky but does not stick to your hands. The dough should begin cleaning the sides of the bowl while remaining slightly attached at the bottom.
Knead on low to medium-low speed for 6 minutes. The finished dough should be smooth, elastic, and easy to handle.
Lightly grease the bowl and dough with olive oil. Cover with plastic wrap.
Let rise at room temperature for 1 hour, or until doubled in size.
Punch down the risen dough and divide into 2 equal portions.
On a lightly floured surface, gently stretch each portion into a 12-inch pizza crust.
Top and bake according to your desired pizza recipe. For a crisp restaurant-style crust, bake on a thoroughly preheated pizza stone in a very hot oven, up to 440°F, until golden and cooked through.

Nutrition

Tools You’ll Need

Here are the basic tools you’ll need to make sourdough discard pizza dough.

Stand mixer – makes mixing and kneading the dough easier and saves a little hands-on time.
Mixing bowls – give the dough room to rise and make it easy to cover while resting.
Measuring cups and spoons – help you measure the ingredients accurately for consistent dough.

Variations

Want to change things up a little? Here are a few easy ways to add more flavor to your pizza dough.

Garlic Herb Crust: Add garlic powder and Italian seasoning for a little extra flavor.
Parmesan Crust: Mix grated Parmesan into the dough for a cheesy, savory crust.
Whole Wheat Pizza Dough: Replace some of the bread flour with whole wheat flour for a nuttier flavor.
Cheese-Stuffed Crust: Add mozzarella around the edges of the dough, then fold and seal before baking.

More Pizza Recipes to Try!

Storage & Reheating

Store leftover unbaked dough in a lightly oiled, airtight container in the refrigerator for up to 3 days. Let it sit at room temperature until soft and easy to stretch before shaping. For longer storage, freeze individual portions for up to 3 months. Thaw overnight in the refrigerator before using.

Keep leftover baked pizza in an airtight container in the refrigerator for 3–4 days. Reheat in a 375°F oven or skillet until heated through and the crust is crisp.

Roasted Turkey Breast

Katie Cooksey — Tue, 03 Nov 2026 11:35:08 +0000

This Roasted Turkey Breast is an easy way to serve up juicy, flavorful turkey with perfectly golden, crispy skin for Thanksgiving or any holiday dinner. All you need is butter, salt, and pepper to bring out that classic roasted turkey flavor. It’s simple to prepare, cooks faster than a whole turkey, and makes a delicious centerpiece for your holiday table.

If you love this, try my Best Thanksgiving Turkey Recipe for a whole roasted turkey that’s perfect for a bigger gathering.

Ingredient Notes

This recipe keeps things simple with a few basic ingredients that bring out the turkey’s best flavor. Here’s what you’ll need!

Turkey Breast: Use fully thawed bone-in, skin-on turkey breast with the back bones removed for juicy, flavorful meat.
Salted Butter: Softened or melted butter helps keep the turkey moist and gives the skin a nice golden finish.
Kosher Salt: Adds flavor and helps season the turkey throughout.
Black Pepper: Adds a little extra flavor, but it’s completely optional.
Honey: Brushed over the turkey during roasting to help the skin develop a beautiful golden color.

How to Make Roasted Turkey Breast

Roasting a turkey breast is easier than you might think! Follow these simple steps for juicy meat and beautifully golden skin.

Step 1: Preheat the Oven and Prepare the Turkey

Preheat your oven to 450°F. Remove the turkey breast from its packaging and pat it dry with paper towels.

Step 2: Rub with Butter

Rub softened or melted butter all over the turkey breast. Get underneath the skin where you can, too.

Step 3: Season the Turkey

Sprinkle the turkey breast generously with kosher salt. Add black pepper if you like a little extra seasoning.

Step 4: Prepare for Roasting

Set a roasting rack inside a roasting pan and place the turkey breast on top, skin-side up.

Pro Tip: Make sure the turkey is sitting securely on the rack with the skin facing up so it roasts evenly.

Step 5: Start Roasting

Place the turkey in the preheated oven, then reduce the temperature to 350°F. Roast for 1 hour.

Step 6: Brush with Honey

At the 1-hour mark, carefully remove the turkey from the oven and brush a layer of honey over the skin. Return it to the oven to finish roasting. The honey helps the skin develop an even, beautiful golden color.

Step 7: Check the Temperature

Continue roasting for about 20 minutes, or until the thickest part of the breast reaches 165°F. Use an instant-read thermometer, and make sure not to touch the bone.

Step 8: Let It Rest

Remove the turkey from the oven and loosely tent it with foil. Let it rest for 15 minutes before slicing. The internal temperature will continue to rise as it rests, reaching about 170°F.

Pro Tip: Don’t skip the resting time! It helps the juices settle, keeping the turkey moist and making it easier to slice.

Step 9: Slice and Serve

Slice the turkey breast and arrange it on a serving platter. Serve with roasted vegetables and warm gravy on the side for a delicious, complete meal.

Tips for Success

A few simple tips will help you get juicy meat, golden skin, and the best results from your roasted turkey breast.

Watch the skin toward the end: Honey can brown quickly in the oven, so watch the turkey during the final 20 minutes. If the skin starts getting too dark before the meat is done, loosely cover it with foil.
Check more than one spot: Turkey breasts can have uneven thickness. Check the temperature in the thickest areas to make sure the meat cooks evenly.
Use the right roasting pan: Make sure the pan is large enough to let hot air circulate around the turkey. A crowded pan can lead to uneven browning.
Save the pan drippings: Don’t toss the flavorful juices left in the roasting pan! Strain them and use them as a base for homemade gravy.

What to Serve With Roasted Turkey Breast

Roasted turkey breast goes perfectly with classic holiday sides. Here are a few favorites to round out your meal, from creamy potatoes to savory stuffing and fresh vegetables.

Cream Cheese Mashed Potatoes – Creamy, buttery potatoes are perfect with sliced turkey and gravy.
Sausage Stuffing – A classic savory side that goes perfectly with roasted turkey.
Homemade Turkey Gravy – Pour it over sliced turkey for extra flavor and moisture.
Roasted Root Vegetables – Caramelized vegetables add a little sweetness and balance to the meal.
Dinner Rolls – Soft, fluffy rolls are great for soaking up any leftover gravy.

I hope this Roasted Turkey Breast becomes a favorite at your holiday table! It’s simple, flavorful, and just the right size for a smaller gathering. Enjoy every bite!

Roasted Turkey Breast

Juicy roasted turkey breast with golden, crispy skin made simply with butter, salt, and pepper.

Perfect for a smaller Thanksgiving dinner or anytime you don't need a whole turkey

Course Dinner, Main Course

Cuisine American, Thanksgiving

Prep Time 10

Cook Time 1 20

Rest Time 15

Total Time 1 45

Servings

Calories 279kcal

Author Katie Cooksey

Ingredients

3 pounds turkey breast skin-on, back bones removed, fully thawed
3 tablespoons salted butter softened or melted
kosher salt to taste
black pepper to taste, optional
honey for glazing

Instructions

Preheat oven to 450°F
Remove turkey breast from packaging and pat very dry with paper towels.
Rub softened or melted butter all over the turkey breast, including underneath the skin where possible.
Season generously with kosher salt and black pepper, if using.
Place turkey breast skin-side up on a roasting rack set inside a roasting pan.
Place the turkey in the preheated oven, then reduce the temperature to 350°F. Roast for 1 hour.
After 1 hour, carefully remove the turkey and brush honey over the skin. Return it to the oven
Roast for another 20 minutes, or until the thickest part of the breast reaches 165°F. Check with an instant-read thermometer without touching the bone.
Remove the turkey from the oven and loosely cover it with foil. Let it rest for 15 minutes before slicing. The temperature will continue to rise to about 170°F.
Slice and serve.

Nutrition

More Turkey Recipes to Try

Storage & Reheating

Store leftover turkey breast in an airtight container in the refrigerator for up to 3–4 days. For longer storage, freeze sliced turkey in a freezer-safe container for up to 3 months.

To reheat, cover the slices with a little gravy or broth and warm gently in the oven or microwave until heated through. This helps keep the meat moist.

Mini Pumpkin Bread Recipe

Katie Cooksey — Mon, 02 Nov 2026 14:50:48 +0000

If you’re looking for the perfect fall treat, this Mini Pumpkin Bread recipe is just what you need. These soft, moist mini loaves are filled with warm spices like cinnamon, ginger, and nutmeg, then topped with a creamy cinnamon cream cheese frosting. They’re easy to make, bake in under 30 minutes, and are perfect for fall breakfasts, afternoon snacks, or sharing with friends.

Why You’ll Love These Mini Pumpkin Bread Loaves

You’ll love this recipe because it’s quick, easy, and delivers big fall flavor in a mini package. The combination of real pumpkin and pumpkin pie spices creates moist pumpkin bread bursting with fall flavor. And let’s talk about the frosting—cream cheese and cinnamon take these mini loaves to the next level. Plus, they freeze easily, so you can bake a batch and save them for later. Perfect for gift-giving, holiday gatherings, or a cozy snack at home.

Ingredients Notes for Mini Pumpkin Bread

Start by gathering the following ingredients to make the best Pumpkin Bread Loaves:

Butter: Softened, to create a rich, moist crumb.
Sugar: Sweetens the loaves and helps with texture.
Vanilla Extract: Adds depth and warmth to the flavor.
Eggs: To bind the ingredients together and add richness.
Pumpkin: The star of the show! Use canned pumpkin puree for ease. Make sure you’re not using pumpkin pie filling.
All-Purpose Flour: Provides structure to the loaves.
Baking Soda & Baking Powder: Help the loaves rise to perfection.
Salt: Balances the sweetness.
Cinnamon, Ground Ginger, Ground Nutmeg: The essential spices that give that classic pumpkin bread flavor. You can also use pumpkin pie spice instead.

For the Frosting:

Cream Cheese: Softened to room temperature for easy mixing.
Butter: Salted and softened for extra flavor.
Powdered Sugar: Sweetens and thickens the frosting.
Vanilla Extract: Adds flavor.
Cinnamon: Brings warmth to the frosting and pairs perfectly with the pumpkin bread.

How to Make Mini Pumpkin Bread

Making these mini pumpkin loaves is easy! Mix the batter, divide it between the pans, and bake. Once the loaves have cooled, spread on the cinnamon cream cheese frosting. For full recipe details, including ingredient measurements, see the printable recipe card down below. Here’s how to make them step by step.

Step 1: Preheat the Oven + Prep the Mini Loaf Pans

Preheat oven to 325° F. Spray a mini loaf pan with 8 cavities with cooking spray (my pan is Wilton brand–approximately 4 x 2 1/2 x 1 1/2) and set aside.

Step 2: Mix Wet + Dry Ingredients Together

In a large bowl, cream butter and sugar together with an electric mixer or by hand until light and fluffy. Stir in eggs and vanilla extract. Scrape the sides of the bowl with a rubber spatula and stir in pumpkin.

Slowly stir in dry ingredients until just combined.

Step 3: Bake

Divide batter evenly between pans and bake for 20-30 minutes or until a toothpick comes out clean. Cool for 10 minutes in the pan, then transfer to a wire rack. Cool completely.

Pro Tip: If you want to make this recipe in a large loaf pan, the bake time will be longer—around 50-60 minutes. Keep an eye on it and use a cake tester to check for doneness.

Step 4: Make the Frosting

In a medium bowl, whip the cream cheese, butter, powdered sugar, vanilla extract, and 1 teaspoon ground cinnamon until smooth and creamy. Spread a good layer over each mini loaf, slice, and serve.

Tips for Success

Measure the flour correctly: Too much flour can make the mini loaves dry and dense. Spoon it into your measuring cup and level off the top instead of scooping directly from the bag.
Don’t overmix the batter: Once you add the dry ingredients, mix just until the flour disappears. Overmixing can make the bread tough.
Check for doneness early: Mini loaves bake quickly, and oven temperatures can vary. Start checking around the 20-minute mark to keep them from drying out.
Let the loaves cool completely: Warm pumpkin bread will melt the cream cheese frosting and make it slide right off. Give them enough time to cool before decorating.
Soften the cream cheese and butter: Cold ingredients can leave little lumps in your frosting. Let both sit at room temperature before mixing for a smooth finish.

What to Serve With Mini Pumpkin Bread

These mini pumpkin loaves are perfect for breakfast, brunch, or an afternoon snack. Serve them with eggs, fresh fruit, or a warm drink for an easy fall breakfast.

Bacon: Crispy, salty bacon balances the pumpkin bread’s sweetness.
Hot Chocolate: A warm cup of hot chocolate pairs perfectly with the cinnamon cream cheese frosting.
Apple Cider: The sweet apple flavor and warm spices go well with pumpkin bread.
Hash Brown Egg Cups: A savory addition to balance out the sweetness.
Overnight Breakfast Casserole: A hearty addition to breakfast.

With this easy mini pumpkin bread recipe, you’ll have delicious, perfectly portioned loaves full of warm, cozy flavors that everyone will love. The printable recipe card is below. Happy baking!

Mini Pumpkin Bread Recipe

These Mini Pumpkin Bread Loaves are spicy and delicious plain but add cream cheese frosting and it takes yummy to a whole new level.

Course Dessert

Cuisine American

Keyword pumpkin bread mini loaves

Prep Time 15

Cook Time 25

Total Time 40

Servings small loaves

Calories 505kcal

Author Katie Cooksey

Equipment

mini loaf pan (8 cavity)

Ingredients

1/2 cup butter softened
1 cup sugar
1 teaspoon vanilla extract
2 eggs
1 cup pumpkin
2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon nutmeg

for the frosting-

4 ounces cream cheese softened
5 tablespoons butter salted, softened
1/2 teaspoon vanilla extract
1 cup powdered sugar
1/2 teaspoon cinnamon

US Customary – Metric

Instructions

Preheat oven to 325° F. Spray a mini loaf pan* and set aside.
In a large bowl, using an electric hand mixer, cream butter, and sugar together until light and fluffy. Stir in eggs and vanilla extract.
Scrape sides and stir in pumpkin. Mixture won't be smooth – it will look kind of curdled. This is totally normal.
Slowly stir in the remaining ingredients until just combined. Scrape sides and mix again briefly.
Divide batter evenly between pan sections and bake for 20-30 minutes or until the toothpick comes out clean after being inserted.
Cool for 10 minutes before transferring to the cooling rack. Cool completely.

for the frosting-

Whip cream cheese, butter, powdered sugar, vanilla extract, and cinnamon together until smooth and creamy. Scrape sides and whip again. Spread a good layer over each loaf, slice, and serve.

Notes

Nutritional information is for each mini loaf.

Nutrition

Variations

Pumpkin Chocolate Chip Bread: Stir in some semisweet chocolate chips for an extra treat.
Nutty Version: Add chopped walnuts or pecans to the batter for a crunchy texture.
Gluten-Free: Swap the all-purpose flour for your favorite gluten-free flour blend.
Pumpkin Streusel Bread: Top with a cinnamon-sugar streusel before baking for extra sweetness and crunch.
Dairy-Free: Use a plant-based butter and cream cheese for a dairy-free option.

More Pumpkin Bread Recipes to Try!

Big Batch Chocolate Chip Pumpkin Bread
Cinnamon Swirl Pumpkin Bread
Pumpkin Cream Cheese Bread
Pumpkin Monkey Bread
Pumpkin Bars Recipe – reader favorite
BEST Pumpkin Roll Cake – literally the best recipe
And of course, my most popular pumpkin recipe ever: Pumpkin Pecan Cobbler

Storage + Make Ahead Directions For Mini Pumpkin Bread

Store leftover pumpkin bread in an airtight container or plastic bag at room temperature for up to 4 days. If you’ve frosted them, refrigerate them.

To Freeze: Wrap the cooled mini loaves (without frosting) in plastic wrap and freeze for up to 3 months.

To Make Ahead: These mini pumpkin breads store well in an airtight container for up to 4 days, making them great for make-ahead baking.

Simple Pie Crust

Katie Cooksey — Sat, 31 Oct 2026 19:24:16 +0000

Thick, flaky, and easy to work with, this Pie Crust Recipe will be the recipe you know and trust for years to come. Extremely forgiving and the perfect complement to any sweet or savory filling. Fabulous for any dessert pie or Quiche! Pie crust or pastry of any kind may seem intimidating, but I’m here to tell you it’s not as hard as you think. Read on, friends! If you prefer an all-butter pie crust, try my All Butter Pie Crust.

A Fail-Proof Flaky Pie Crust Recipe

A good pie deserves a flaky, tender crust! Adapted from the classic Tenderflake recipe, this homemade pie crust recipe combines butter-flavored and regular vegetable shortening for a slightly salty flavor and flaky texture. The dough rolls out easily and works beautifully for both thick and thin crusts.

Ingredient Notes

Pie crust only takes a few basic ingredients, and I bet you already have most of them in your kitchen! Here’s what you’ll need.

All-Purpose Flour: Gives the pie crust its structure and makes the dough easy to roll out.
Salt: Adds flavor and balances the richness of the other ingredients.
Butter Flavor Crisco All-Vegetable Shortening: Adds buttery flavor and helps create a flaky crust.
Crisco All-Vegetable Shortening: Keeps the crust tender and helps create those flaky layers.
Cold Water: Brings the dough together without melting the shortening.
Egg: Helps bind the dough and adds a little richness.
White Vinegar: Helps keep the crust tender and makes the dough easier to handle.

Why Use Vinegar in Pie Crust?

Vinegar helps keep the dough tender by limiting gluten formation, which can make the crust flakier. You only need a small amount, and it won’t leave a strong vinegar taste in the finished crust.

How to Make Pie Crust

Making pie crust from scratch is easier than you think! Mix the dough, divide it into portions, chill it, and roll it out when you’re ready to bake. Here’s how to do it.

Step 1: Mix Flour, Salt, and Shortening

Add flour and salt to a large mixing bowl. Stir to combine, then add both shortenings. Use a pastry cutter to work the shortening into the flour until you have small, pea-sized pieces.

Step 2: Mix Egg, Water, and Vinegar

In a small bowl, whisk together the water, egg, and vinegar.

Slowly pour the liquid mixture into the flour mixture, a little at a time. Use a fork to gently mix until the dough comes together. You may not need all the liquid. Be careful not to overmix or knead the dough.

Step 3: Form and Chill the Dough

Gently bring the dough together and form a large ball. Divide it into 5 thick crusts or 6 thinner ones.

Wrap the dough and refrigerate for 1–2 hours before rolling. You want to let the dough rest in the fridge for three reasons:

It helps the dough stay tender and relaxes any gluten that may have accidentally formed.
Cold dough is easier to work with, especially when rolling and transferring it from the counter to the pie plate.
Cold shortening helps the crust stay flaky.

Beginner Tip: I like dividing this dough into 5 portions because I prefer thicker crusts, and they’re easier to roll out. You can certainly make 6 portions, too. If you’re new to making pie crust, I’d stick with 5 so you have a little extra dough to work with.

Step 4: Roll Out Crust

Roll out, crimp, fill, and bake! Or blind-bake using the directions below for a pie with a creamy, no-bake filling.

Blind baking means baking your pie crust before adding the filling. You usually need this for cream pies, like chocolate cream pie, pumpkin cream pie, and banana cream pie, where you prepare the filling separately.

Roll out your pie dough and fit it into your pie plate.
Prick the bottom with a fork to prevent the dough from puffing up.
Cover the crust with parchment paper and fill with pie weights. No pie weights? Dried rice, beans, or even flour will work.
Bake at 400°F for 10–15 minutes, or until golden brown.

Tip: I recommend using a glass pie plate so you can check the bottom and make sure it’s baked through. If you’re using a metal pie plate, it may bake a little faster, so keep an eye on it!

Pie Crust Tips For Beginners:

Please, please, please, if you’re new to this pie-making business, don’t be scared! It’s not as hard to make pie crust as you think! Follow these tips and take a chance.

Cut the shortening into the flour until it’s pea-sized. You want it distributed pretty evenly.
Do your best not to knead the pie crust as you form it into balls, or do anything that develops gluten in the pastry. Gluten does not equal a flaky crust.
Flour is key when rolling. Don’t shy away from flouring the board or lifting the pastry up, adding more flour underneath and/or flipping it while rolling. You want to avoid it sticking, and flour is the way to do that.
If it cracks or rips, just press it back together. This recipe is very forgiving. Whether you’re rolling it out or placing it in your pie plate, no one will know once it’s filled and baked.

What to Make With This Pie Crust?

A good homemade pie crust works for so many desserts! Here are a few favorite recipes to try next.

Pumpkin Pie: A classic pumpkin pie with a smooth, spiced filling and flaky homemade crust.
Pecan Pie: A sweet, gooey filling packed with pecans and baked in a buttery crust.
Double Chocolate Pie: A rich chocolate pie with a creamy filling that’s perfect for chocolate lovers.
Peaches and Cream Pie: Fresh peaches and a sweet cream cheese filling come together in this easy summer pie.
Strawberry Jello Pie: A sweet strawberry filling in a flaky crust, topped with homemade whipped cream.

Have a question? Leave a comment below, and I’ll be happy to help! I hope this pie crust becomes a favorite for all your homemade pies.

Happy baking!

Pie Crust Recipe

Thick, flaky and easy to work with, this pie crust recipe will be the recipe you know and trust for years to come. Give it a try once and be converted!

Course Dessert

Cuisine American, Thanksgiving

Keyword How to Make Pie Crust, Pie Crust, Pie Crust Recipe

Prep Time 15

Cook Time 0

Total Time 15

Servings crusts

Calories 1361kcal

Author Katie Cooksey

Ingredients

5 1/2 cups all purpose flour
2 teaspoon salt
2/3 cup butter flavored Crisco All-Vegetable Shortening
1 2/3 cups Crisco All-Vegetable Shortening
7/8 cup cold water this is 1 cup of cold water minus 2 tablespoons
1 large egg
1 tablespoon white vinegar

US Customary – Metric

Instructions

Blend flour and salt in mixing bowl. Add in both kinds of shortening. Using a pastry cutter, cut shortening into flour to create small lumps about the size of peas. Set aside.
In a small bowl, whisk water, egg, and vinegar together.
Slowly pour in the water-egg mixture into the flour mixture going bit by bit, using a fork to stir and moisten. You will most likely not use it all. Use just enough to form a dough. Form dough into 5 balls. Do your best to not work or knead the dough.
Once your dough comes together into 5 balls, store wrapped in plastic wrap or small freezer bags. Refrigerate an hour or two before rolling. Store remaining dough balls in the freezer for up to six months. Defrost in the fridge for 24 hours before rolling.

Video

Nutrition

More Pie Recipes To Try:

Storing Pie Crust

This pie crust recipe makes 5–6 crusts, so you may have a few extras to save for later. The dough freezes well and keeps its flavor and flaky texture for months.

Portion and wrap extra pie crust in airtight containers (Ziploc freezer bags work great!). As long as they’re wrapped well, they will last up to six months in the freezer. Defrost in the fridge for 24 hours before rolling.

If you’d like to make this ahead and store it in the refrigerator, portion it and store it in airtight containers. Keep in mind that it will only last about 48 hours before it starts to turn grey and go bad. This is because of the eggs; they spoil quickly once they are out of their shells. So, you will need to use it before then.

Christmas Cake Pops Recipe

Katie Cooksey — Fri, 30 Oct 2026 16:16:46 +0000

These Christmas Cake Pops are a fun addition to any holiday dessert table! Made with moist cake, dipped in smooth white chocolate, and finished with festive sprinkles, they’re easy to make and fun to decorate. Serve them at Christmas parties, add them to your holiday dessert spread, or wrap them up as homemade gifts.

Why You’ll Love This Recipe

Christmas Cake Pops are a fun, festive treat that’s perfect for holiday parties, dessert tables, or a little Christmas baking with the kids. They’re soft and moist inside, coated in sweet chocolate, and easy to decorate with your favorite Christmas sprinkles, edible glitter, or candy. You can even turn them into cute little reindeer!

I keep it simple by using a boxed chocolate cake mix and my homemade cream cheese frosting recipe. You can also use a can of premade frosting if you’d like. Get your kids involved for a fun activity and decorate with different fun colors of sprinkles, jimmies, or sanding sugar! These cute little cake pops take a stick-mounted treat to the next level!

Ingredients Notes

The eggs, water, and oil listed after the cake mix are what the cake mix requires, according to the package directions. They are NOT in addition to those ingredients. Depending on the cake mix brand you use, these ingredients may vary. Here is everything you’ll need:

White Cake Mix – Use your favorite brand.
Eggs, vegetable oil, water – Check your cake mix box for the specific amounts.
Cream Cheese Frosting – Store-bought or try my homemade frosting– this binds the cake together.
White Chocolate Melting Wafers – For dipping and coating the cake pops.
Christmas Sprinkles – Optional but fun for decorating.
Cake Pop Sticks – You’ll need about 40 lollipop sticks.

How To Make Cake Pops

For full recipe details, including ingredient measurements, see the printable recipe card below. Here’s how to make cake pops step by step!

Step 1: Preheat Oven and Bake the Cake

Preheat oven to 350° F (or whatever your cake mix requires). Mix and bake the cake mix according to the package directions. Depending on the cake mix brand you use, you may need to adjust the measurements for eggs, oil, and water.

Step 2: Make the Frosting (if using homemade)

While the cake bakes, prepare the frosting. My Vanilla Buttercream Frosting works great here, but your favorite homemade or store-bought frosting will work, too.

Step 3: Cool and Trim the Cake

Let the cake cool completely. Remove it from the pan and use a large, sharp knife to trim away the darker, hardened edges. This step is optional, but removing the edges makes the cake easier to crumble and gives the cake pops a smoother texture.

Step 4: Crumble Cake

In a stand mixer with the paddle attachment (or hand mixer), crumble the cooled cake. Mix in cream cheese frosting. At this point, you can add in some Christmas sprinkles (optional). The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.

Step 5: Shape the Cake Balls

Line a baking sheet with parchment paper. Use a cookie scoop to portion the cake mixture into even balls, then roll each one between your palms until smooth. If the mixture starts sticking to your hands, wash and dry them before continuing.

Step 6: Freeze

Cover with plastic wrap and freeze cake balls for about 30 minutes. Remove from the freezer and roll each ball again with the palm of your hand. This will ensure an evenly round ball. Cover and return to the freezer for 1 hour.

Step 7: Melt the Chocolate

Right before you’re ready to pull out your cake pops, melt chocolate. Microwave white chocolate wafers in a microwave-safe bowl or cup (preferably a tall one that you can easily dip the cake pop in). Start with 30 seconds, stir, then melt in 20-second increments until smooth. Be careful not to overcook the chocolate, or it’ll seize up!

If the chocolate is too thick, add a tiny bit of coconut oil to thin it out; just be careful not to add too much, or the chocolate won’t set! You can also use Crisco shortening.

Pro Tip: Work in small batches! Pour ⅓ of the bag of chocolate into the bowl, then, once it’s used up, melt another ⅓, and so on.

Step 8: Add the Cake Pop Sticks

Remove cake pops from the freezer. Dip the tip of a cake pop stick into the melted chocolate and slide about two-thirds of the way through a cake pop ball. The chocolate will act as glue. Do this with all 40 cake pop sticks, placing each one back on the baking sheet as you go.

Pro Tip: If the cake balls start getting too soft while you’re adding the sticks, return them to the freezer for about 15 minutes before continuing.

Step 9: Dip and Decorate

Holding the stick by the end, dip the balls upside down into the cup of melted chocolate, turning slightly to coat each cake ball. Let excess chocolate drip off, gently tapping the side of the cup to remove the rest.

Moving quickly, decorate with sprinkles and/or jimmies before the chocolate sets.

Step 10: Let the Cake Pops Set

Place the finished cake pops upright in a cake pop stand. You can also use a Styrofoam block, a box with holes, or a rice-filled dish to hold them in place. Let the chocolate coating set completely before serving.

Tips For Success

Making cake pops is so easy, and with a few tips, you’ll have these made and decorated in no time!

Use a small cookie scoop: Scoop the cake mixture into even portions, then roll each one between your hands. A round tablespoon works, too.
Don’t add too much frosting: Start with a little and add more as needed. Too much frosting can make the cake balls greasy, soggy, and difficult to shape.
Melt the chocolate in short intervals: Microwave the candy wafers in 30-second intervals, stirring between each one. If the coating seems too thick, stir in 1 teaspoon of coconut oil to thin it out.
Choose a deep dipping cup: A tall drinking glass makes it easier to dip each cake pop fully. If you’re using a shallow bowl, spoon the melted coating over the top to cover any spots you miss.
Use a cake pop stand: A stand keeps the cake pops upright while the coating sets. Buy one or make your own by poking holes in a cardboard box or Styrofoam block. A glass or small mason jar filled with rice also works.

What to Serve With Christmas Cake Pops

Christmas cake pops are a fun addition to any holiday dessert table. Pair them with a few festive treats that bring different flavors and textures to the spread.

Peppermint Bark: Crunchy candy cane pieces and cool peppermint balance the soft, chocolate-coated cake.
Gingerbread Truffles: Their rich gingerbread flavor adds a little spice to the dessert spread.
Candy Cane Cookies: Buttery cookies with a hint of mint offer a nice change from the chocolate coating.
Crockpot Hot Chocolate: A warm, creamy mug makes the cake pops feel right at home on a chilly December evening.

With this Christmas Cake Pops recipe, you can make bite-sized treats that are perfect for holiday parties, dessert trays, or a fun afternoon in the kitchen with the kids. Dip them in chocolate, add your favorite sprinkles, and enjoy a simple homemade dessert everyone can share.

Christmas Cake Pops Recipe

If you're looking to really impress your guests this year, you MUST make these festive Christmas Cake Pops!! Don't be intimidated. They are way easier than you think and the decorations are ENDLESS!

Course Dessert

Cuisine American

Keyword christmas cake pops

Prep Time 45

Cook Time 35

Servings balls

Calories 143kcal

Author Katie Cooksey

Equipment

40 cake pop sticks
cake pop holder optional

Ingredients

for the cake

15.25 ounces White Cake Mix*
3 large eggs
1/2 cup vegetable oil
1 1/4 cups water
1 cup cream cheese frosting or frosting of choice, store-bought or homemade
Christmas sprinkles optional

for the decorations

10 ounces white chocolate melting wafers
Christmas sprinkles and jimmies

Instructions

Preheat oven to 350° F (or whatever your cake mix requires).
Mix and bake cake mix according to package directions. Depending on which brand of cake mix you use, you may need to change the measurements for eggs, oil, and water listed.
While the cake is baking, make the frosting (if using homemade). Allow baked cake to cool completely.
Remove cooled cake from the pans and using a large sharp knife, remove the dark outer hardened layer of the cake. Discard or save for snacking. This is an optional step but I think it makes for a better ball-rolling experience if the hard outer edges are removed.
In a stand mixer with the paddle attachment (or hand mixer), crumble cooled cake. Mix in cream cheese frosting. At this point you can add in some Christmas sprinkles (optional). The mixture should be moist and stick together easily. If the dough is too dry, add in more frosting a tablespoon at a time.
Line baking sheet with parchment paper and using a cookie scoop, scoop cake balls onto the baking sheet. Roll each ball with your hands. If the dough sticks to your hands, you’ll need to wash them occasionally.
Cover with plastic wrap and freeze cake balls for about 30 minutes. Remove from freezer and give each ball a second roll with the palm of your hands. This will ensure an evenly round ball. Cover and place back into freezer for 1 hour.
Right before you're ready to pull out your cake pops, melt chocolate. Microwave white chocolate wafers in a microwave-safe bowl or cup (preferably a tall one that you can easily dip the cake pop in). Start out with 30 seconds, stir, and then melt at 20-second increments until melted. Be careful not to overcook the chocolate or it’ll seize up!**
If the chocolate is too thick, you can add a tiny amount of coconut oil to thin it out, just be careful not to add too much because the chocolate won’t set! You can also use Crisco shortening.
Remove cake pops from the freezer. Dip the tip of a cake pop stick into the melted chocolate and slide about two thirds the way through a cake pop ball. The chocolate will act as a glue for the stick. Do this with all 40 cake pop sticks, placing each one back on baking sheet as you go.
If this step took you a long time to do, you may consider re-freezing your cake pops for 15 minutes or so and re-melting the chocolate. This is a general rule throughout this entire process.
Now you're ready to dip! Holding the cake pop by the bottom of the stick, place upside down into the cup of melted chocolate, turning a bit to get every piece of the cake ball covered.
Let as much chocolate drip off as possible, gently tapping on the side of the cup to remove excess.
Moving quickly, decorate with sprinkles and/or jimmies before the chocolate sets.
Place into a cake pop holder – cake pop up (a styrofoam block, a dish with rice to hold cake pops in place, or a box with holes, etc.).
Allow to set completely, serve and enjoy!

Notes

*The eggs, water and oil ingredients listed after the cake mix are what the cake mix requires according to package directions. They are NOT in addition to those ingredients. Depending on which brand of cake mix you use, these ingredients may vary.

**Work in small batches! Pour ⅓ of the bag of chocolate in the bowl and then once it’s used up, melt another ⅓ of the bag, and so on.

Nutrition

Variations

Cake Flavors – Try chocolate cake or red velvet for a different taste.
Frosting – Use vanilla or chocolate frosting instead of cream cheese.
Decorations – Add crushed candy canes or edible glitter for extra flair.

More Cake Pop Recipes to Make!

Storing Cake Pops

If you have leftover cake pops, store them in an airtight plastic container in the fridge to keep them fresh and prevent them from drying out.

Make Ahead: You can make these 2-3 days in advance. Keep your Christmas cake pops in the refrigerator until ready to serve.

To Freeze: If you want to store and use them later, after they have dried, place in a freezer-safe, airtight container or bag for up to 1-2 months! Thaw in the fridge overnight.

Shortcut Pierogies

Katie Cooksey — Thu, 29 Oct 2026 15:02:57 +0000

These Shortcut Pierogies have all the classic pierogi flavor you love, without the extra work of making dough from scratch. They’re filled with creamy mashed potatoes and cheddar cheese, and using store-bought wonton wrappers makes the whole process so much easier. They’re great for a quick weeknight dinner or anytime you’re craving homemade comfort food.

Quick Summary

Difficulty: Beginner

Why you’ll love it: Creamy potato-and-cheddar filling with crispy bacon and onions, made easy with wonton wrappers.

Time: 2 hr 28 min (28 min hands-on)

Good For: Easy dinners, lunch, or a savory side dish

Freezer-friendly: Yes

Ingredient Notes

Shortcut pierogies use wonton wrappers to save time while keeping the cheesy potato filling. Here’s what you’ll need!

For the Pierogies

Wonton Skins: I bought a regular 12-ounce package but didn’t use it all. You can always make extra filling if you want to use all the wonton skins.
Egg and Water: Make an egg wash to seal the pierogi edges together.
Potatoes: Use Idaho or russet potatoes for mashing.
Butter: Butter makes the mash smooth and flavorful.
Sour Cream: Adds a slight creamy tang.
Cheddar: Cheddar and mashed potatoes? Yum!
Milk: A few splashes of whole milk help smooth out the potatoes as you mash them.
Salt and Pepper

For Frying

Bacon: Chop up several bacon slices. Lightly cook these to render out the fat, then use it to cook the pierogies.
Onion: A little diced onion adds tons of flavor.

For Garnish

Cheddar Cheese, Green Onions, and Sour Cream: These easy toppings pair beautifully with the finished pierogi, adding flavor and texture.

How to Make Pierogies

These shortcut pierogies are filled with creamy mashed potatoes and cheese, then boiled and fried with bacon and onions. Here’s how to make them!

Step 1: Cook the Potatoes

Scrub the potatoes under cold water and prick them all over with a fork. Microwave until fork-tender, about 9 minutes in microwave. You can bake them instead, but that takes about an hour. Leftover baked potatoes work great here, too!

Step 2: Make the Potato Filling

Cut the cooked potatoes in half and scoop the insides into a large bowl. Mash with the butter, sour cream, salt, and pepper. Add a little milk at a time until the potatoes are smooth, then stir in the cheddar cheese.

Step 3: Make the Egg Wash

Whisk the egg and water together in a small bowl. You’ll use this to seal the wonton wrappers, so keep a pastry brush handy.

Step 4: Fill and Fold the Pierogies

Lay out one wonton wrapper and brush the edges with egg wash. Add 2 to 3 teaspoons of potato filling to the center, then fold the wrapper in half to form a half-moon. Press the edges firmly together, pushing out any air pockets as you go.

Place the finished pierogi on a parchment-lined tray and repeat with the remaining wrappers and filling.

Step 5: Freeze the Pierogies

Once the pierogies are made, place them in the freezer, loosely covered with plastic wrap, and freeze until solid. This takes a couple of hours. Place the frozen pierogies in freezer bags and keep them in the freezer until you’re ready to cook.

Make-Ahead Tip: Keep a batch in the freezer for an easy dinner later. You can cook them straight from frozen, so no thawing is needed.

Step 6: Boil and Fry the Pierogies

Bring a large pot of salted water to a boil. While you’re waiting, cook the chopped bacon in a skillet for about 3 minutes to render the fat. Add the diced onion and cook until softened.

Drop the pierogies into the boiling water and cook for 2 to 3 minutes, until they float to the top. Use a slotted spoon to transfer them to the skillet with the bacon and onions. Fry until golden brown on both sides.

Pro Tip: Boil the pierogies before frying them so the wrappers cook through. If you’re using pre-cooked pierogies, you can skip the boiling and fry them until heated through and golden brown.

Step 7: Add Toppings and Serve

Serve the pierogies warm with extra cheddar, sour cream, and chopped green onions. Spoon some of those bacon and onions over the top, too. It’s the best part!

Tips for Success

Before you start cooking, check out these handy tips to help ensure your pierogies turn out just right!

Keep the Wrappers Covered: Wonton wrappers dry out quickly, so keep the unused ones covered with a clean, damp kitchen towel while you assemble the pierogies.
Don’t Overfill: Stick to 2 to 3 teaspoons of potato filling per wrapper. Too much filling makes the edges harder to seal and can cause the pierogies to open while cooking.
Seal the Edges Well: Egg wash helps the wrappers stick together, but water works, too. Lightly moisten the edges and press firmly to keep the filling inside.
Cook the Bacon First: Start with the bacon so you have plenty of flavorful drippings for frying the onions and pierogies.

What to Serve With Pierogies

Pierogies pair well with fresh vegetables, a simple salad, or a hearty meat dish. Here are a few easy sides to serve alongside them.

Coleslaw: Cool, creamy coleslaw adds a nice crunch alongside the warm, cheesy pierogies. Try this Easy Coleslaw for a simple side.
Ham: Baked ham makes a hearty addition to your meal and pairs well with the potato filling. This Crockpot Ham takes just three ingredients.
Roasted Vegetables: Add color to your plate with Roasted Brussels Sprouts or Oven-Roasted Asparagus. Both are easy sides that go well with pierogies.

Serve the pierogies warm with your favorite toppings and enjoy! The printable recipe card is below with everything you need to make them.

Shortcut Pierogies

Made with real mashed potatoes and cheddar cheese, these Shortcut Pierogies are a quick and easy version of the classic. Store-bought wonton wrappers make this a quick shortcut recipe!

Course Dinner, Side Dish

Cuisine Polish

Keyword homemade pierogies, how to make pierogies, leftover mashed potatoes

Prep Time 20

Cook Time 8

Freeze Time 2

Total Time 2 28

Servings servings

Calories 77kcal

Author Katie Cooksey

Ingredients

12 ounces round wonton skins 1 package, you won't use the whole thing unless you're feeling ambitious
1 egg
1 tablespoon water
2 large Idaho potatoes
3 tablespoons butter
1/2 cup sour cream
1/2 cup grated sharp cheddar cheese
a few splashes whole milk
salt and pepper

For frying about 12 pierogies, I use

4 slices bacon chopped
1/2 small onion diced

For garnish:

cheddar cheese
green onions
sour cream

US Customary – Metric

Instructions

Scrub potatoes clean under cold water and prick deeply with a fork or knife. Microwave potatoes until completely soft (about 9 minutes for me). You could also bake them in your oven or use some left over baked potatoes.
Cut cooked potatoes in half and scoop out the insides into a large bowl. Mash potato with butter, sour cream, salt and pepper. Stir in milk to get a smooth consistency. Stir in cheese. Set aside. **You could also use left over mashed potatoes! Just be sure to stir in the cheese and more milk or cream to get a smooth consistency**
In small bowl, whisk egg with water. To assemble pierogies, take one wonton wrapper and brush the edges with the egg. Place 2-3 teaspoons worth of potato filling into the center. Fold wrapper in half to create a half moon shape and press edges together keeping the potato filling inside and removing any excess air. Repeat this process until no more filling remains. Depending on how much or little you fill your pierogies, you could end up with more or less than my 36 I got.
Place pierogies on baking sheet in a single layer. Cover with plastic wrap and freeze until solid, about 2 hours. Transfer to freezer bags until ready to cook.
To cook, bring a large pot of salted water to boil. Meanwhile, in a large skillet, start rendering the chopped bacon. After about 3 minutes of cooking the bacon, add in chopped onion. Once water has come to boil, drop in pierogies and stir. After 2-3 minutes, pierogies should be finished cooking and should float to the top. Using a slotted spoon, drain pierogies and drop into skillet with bacon and onions. Fry pierogies until golden brown on either side or until cooked to your liking. Bacon and onions should be completely finished cooking by this point. Serve warm with sour cream, more cheddar cheese and/or chopped green onions.

Nutrition

Variations

Want to change up the filling? Try one of these easy variations.

Bacon and Cheddar: Stir cooked, crumbled bacon into the mashed potato filling for extra smoky flavor.
Garlic and Herb: Add garlic powder and chopped chives to the potato filling for a little extra flavor.
Mushroom Pierogies: Mix sautéed mushrooms into the mashed potatoes for a savory twist.
Extra Cheesy: Swap the cheddar for Monterey Jack or mozzarella for a different cheesy filling.

More Satisfying Dinner Recipes

Storing and Reheating the Leftovers

Store leftover cooked pierogies in an airtight container in the refrigerator for 3 to 4 days. Reheat them in a skillet over medium heat with a little butter or oil until heated through and crispy on the outside.

For frozen pierogies: If you freeze them uncooked, count that time toward the 3-month freezer limit. Once cooked, use any remaining pierogies within that same 3-month period, counting from when you first froze them.

Candy Cane Cookies

Katie Cooksey — Wed, 28 Oct 2026 15:00:00 +0000

If you’re planning your Christmas baking lineup or juggling a couple of cookie exchanges, these Candy Cane Cookies belong at the top of your list. They bake up soft, minty, and downright adorable, and people go wild for the powdered-sugar sparkle. Plus, the dough is easy, the peppermint flavor hits just right, and they stand out on any cookie tray. They are one of our favorites!

Looking for more holiday baking ideas? Browse these Christmas Desserts or Old Fashioned Christmas Cookie Recipes for more festive favorites.

Why You’ll Love These Candy Cane Cookies

Candy Cane Cookies are a fun twist on classic Christmas cookies. Crushed candy canes add a sweet peppermint flavor, festive red-and-white bits, and a little crunch to every bite. The cookies stay soft and chewy inside, with a light powdered sugar coating that creates their signature crinkled tops.

Unlike regular sugar cookies, these have a refreshing minty flavor and extra texture from the crushed candy canes. They’re easy to make and look right at home on any Christmas cookie tray.

Ingredient Notes

A handful of pantry staples come together to make a soft cookie base with a festive peppermint twist. The dough stays light and tender, thanks to a simple mix of butter, sugar, and just enough crushed candy canes for crunch and color. Here are a few ingredients to note:

Powdered sugar coats the dough, creating a soft, crackly exterior.
Crushed candy canes add color, texture, and that classic holiday flavor. Crush them yourself using a rolling pin or mallet, or buy a bag of pre-crushed candy canes.
Butter: Use softened butter so it blends easily into the dough.
Granulated sugar: Sweetens the cookies and helps create a tender texture.
Vanilla extract: Balances the peppermint with a hint of vanilla.
Egg: Binds the dough and keeps the cookies tender.
Baking powder and baking soda: Help the cookies rise and spread as they bake.
All-purpose flour: Gives the dough structure. Measure carefully to keep the cookies soft.

How to Make Candy Cane Cookies

These cookies come together easily. Mix the dough, roll it in powdered sugar, bake until set, and let cool. For full recipe details, including ingredients and measurements, see the printable recipe card below.

Step 1: Preheat Oven + Prep Pan

Get your oven to 350° F and line baking sheets with parchment or a silicone mat.

Step 2: Crush the Candy Canes

Place them in a bag and tap them a few times with a rolling pin.

Step 3: Make the Dough

Cream the butter and sugar, add the vanilla extract and egg, then blend in the dry ingredients until just combined. Stir in the crushed candy canes.

Step 4: Roll in Powdered Sugar

Shape the dough into balls, coat in powdered sugar, and place on a prepared baking sheet.

Step 5: Bake

Bake for 9-11 minutes, or until the bottoms barely turn golden brown. This is the key to their chewiness. For best results, the outside of the cookie should look matte (not shiny) when you pull it out. Remove from the oven and let cool for about 3 minutes before transferring to a wire rack.

Pro Tip: I use lighter colored baking sheets, so the bake time is based on that. If you use a darker nonstick baking sheet, reduce the baking time by about 2 minutes.

Tips for Success

Crush the candy canes carefully. Place them in a zip-top bag and gently crush with a rolling pin. Aim for small pieces rather than fine powder so you get little bits of peppermint in every bite.
Don’t overbake. The tops should look matte and set, but the centers should still be soft.
Use light-colored baking sheets. They help prevent the bottoms of your cookies from browning too quickly.
Keep dough balls the same size. This helps your cookies bake evenly and finish at the same time.
Let the cookies cool slightly. Leave them on the baking sheet for a few minutes before transferring to a wire rack so they don’t fall apart.

What to Serve With Candy Cane Cookies

Serve these candy cane cookies with hot chocolate or add them to a Christmas cookie platter with a few holiday favorites.

Crockpot Hot Chocolate – A warm, creamy drink that pairs well with peppermint.
Gingerbread Cookies – Warm ginger and molasses bring a classic holiday flavor.
Christmas Truffles – Sweet, bite-sized truffles add a fun touch to your Christmas dessert tray.
Gingerdoodles – Ginger and cinnamon bring a warm, spiced contrast to the minty cookies.
Christmas Sugar Cookies – Decorated with festive colors, they’re a fun addition to the cookie tray.

Or try this Christmas Dessert Board for an easy way to serve all your favorite holiday treats.

I LOVED how these Christmas Candy Cane Cookies turned out and hope they make it to your mouth soon. These are great for Christmas cookie platters, cookie exchanges, or leaving out on Christmas Eve for Santa! Whatever your holiday tradition, I hope you make these this season! The printable recipe card is below! Have a great day, friends!

Candy Cane Cookies

This sweet and chewy Christmas Candy Cane Cookie recipe is adapted from my award winning Lemon Crinkle Cookies recipe and are absolutely divine and so festive!

Course Cookies, Dessert

Cuisine American

Keyword Candy Cane, candy cane cookie recipe, Candy Cane Cookies

Prep Time 10

Cook Time 11

Cooling Time 3

Total Time 24

Servings cookies

Calories 113kcal

Author Katie Cooksey

Ingredients

3 candy canes crushed (1/4 cup)
1/2 cup butter softened
1 cup granulated sugar
1/2 teaspoon vanilla extract
1 egg
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
1 1/2 cups all purpose flour
1/2 cup powdered sugar

US Customary – Metric

Instructions

Preheat oven to 350° F. Grease light colored baking sheets with nonstick cooking spray, line with parchment paper or use silicone baking mat and set aside.
Place candy canes into a plastic food storage bag and crush using a rolling pin. Set aside.
In a large bowl, cream butter and sugar together until light and fluffy. Whip in vanilla and egg. Scrape sides and mix again. Stir all dry ingredients together in a small bowl and then in pour into the mixer and slowly mix until just combined, excluding the powdered sugar. Scrape sides of the bowl and mix again briefly. Stir in crushed candy canes.
Pour powdered sugar onto a large plate. Roll a heaping teaspoon of dough into a ball and roll in powdered sugar. Place on the baking sheet and repeat with remaining dough.
Bake for 9-11 minutes or until bottoms begins to barely brown and cookies look matte (not melty or shiny). Remove from oven and cool cookies about 3 minutes before transferring to a cooling rack.

Video

Notes

If using a nonstick darker baking tray, reduce baking time by about 2 minutes

Storage + Make Ahead

Room temperature: Store airtight up to 4 days.
Make ahead: Chill dough up to 48 hours, then let soften for 10 minutes before rolling.
Freezer: Freeze baked cookies up to 2 months.
Freeze the dough: Scoop into balls, freeze, then store up to 2 months. Roll in powdered sugar just before baking.

Nutrition

Variations

Swap peppermint candy for chocolate mints.
Add a bit of peppermint extract for stronger mint flavor.
Tint half the dough red and swirl them for a marbled look.

More of the Best Christmas Cookies to Bake!

How to Store Candy Cane Cookies

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment paper between layers to prevent sticking, and keep them in a cool, dry spot to keep the crushed candy canes from getting sticky.

To freeze, place the baked cookies in a freezer-safe container, with parchment paper between layers, and freeze for up to 2 months. Thaw at room temperature before serving. You can also freeze the uncoated dough balls for up to 2 months, then thaw slightly, roll in powdered sugar, and bake.