A Beautiful Mess

Cherry Syrup Recipe

Emma Chapman — Thu, 21 May 2026 13:00:00 +0000

This cherry syrup recipe is easy to make with only two ingredients plus water. This is a cherry simple syrup recipe, so a thin syrup to add to drinks, cocktails, lattes or my personal favorite: Diet Coke. Lol.

I love the sweet and tart flavor of cherries and making your own homemade syrup from fresh cherries is the best! While store-bought cherry syrups are less work they sometimes can taste too much like medicine or too sweet to me. Homemade is worth with and super easy.

Related: If you love cherries make our Cherry Limeade, Shirley Temple or Cherry Bomb shot. You’ll also enjoy our Mint Simple Syrup or Honey Simple Syrup.

Ingredients

Cherries Fresh cherries work best for this recipe, but frozen will work just fine too. Any variety of sweet and sour cherries such as Bing or Rainier cherries are a great choice.
Granulated White Sugar You may also use brown sugar or honey if you like.
Water filtered of distilled water is best.

We are looking for fresh cherries, like what you would find in the produce section. You may find them frozen as well. Do not use maraschino cherries (jarred) for this recipe.

How to make Cherry Syrup

Remove the stems and cut the cherries in half.

In a small to medium pot combine the sugar and water. Whisk until the sugar dissolves. Add the cherries to the mixture. Bring to boil. Then reduce the heat to a simmer (low) and continue to cook for 10 minutes.

Remove from heat and allow the mixture to cool. The cherries will continue to steep and release flavor.

Pour the mixture through a fine mesh sieve into a glass mixing cup with a spout. Use a spoon to fresh the cherries into the sieve, to get as much liquid out as you can.

Store in an airtight container in the refrigerator for up to two weeks. If you think you may want to use the cherry syrup longer you can freeze it in ice cubes to use as needed.

Tips, Notes and Substitutions

If you are using frozen cherries thaw before following this recipe.
You do not have to remove the pits. But, if you do remove the pits then you can use the leftovers like a compote on jam or ice cream. If you leave the pits in it will not effect your syrup but you’ll want to discard the remains after straining.
This cherry syrup recipe is super simple and delicious as is. But if you want to slightly deepen or alter the flavor you could try adding: vanilla extract, fresh herbs like mint or rosemary, citrus rind like orange or lemon, or simply a big pinch of sea salt. Add these to the cooking process as strain out any solids along with the cherry fruit / pits.
You could also swap some or all of the granulated white sugar for brown sugar for a different flavor. Or swap for demerara sugar for a slightly different texture to your syrup.

Uses for Cherry Syrup

Roy Rogers Drink – swap the grenadine
Shirley Temple– swap the grenadine
Dirty Shirley Cocktail– swap the grenadine
Add to a latte or mocha
Add to your favorite tea or sparkling water

Frequently Asked Questions

Is cherry syrup the same as grenadine syrup?

Margarita Cocktail

Elsie Larson — Thu, 23 Apr 2026 13:00:00 +0000

Is there anything better than a classic margarita? This recipe is made with just four ingredients and tastes better than most restaurant margaritas!

Years ago, I shared my homemade margarita mix, which I highly recommend trying if you’ve been using store-bought mix (it’s much more delicious). Today, I’m excited to now share the recipe for the best margarita from scratch.

More tequila recipes: Homemade Margarita Mix, Skinny Margarita, Frozen Margarita, Watermelon Margarita, Coconut Margarita, Paloma.

Margarita Ingredients

Tequila Blanco – Also known as silver tequila.
Orange Liqueur – You can use Cointreau, Grand Marnier or Triple Sec.
Lime Juice – Freshly squeezed lime juice is a must.
Agave Syrup – For some natural sweetness.
Ice – I enjoy these small size square cubes.
Lime Slices – Or lime wedges for garnish.
Course Salt – Or homemade margarita salt for rimming the glass.

Helpful Bar Tools

There are a few simple bar tools that will make your homemade margarita experience simpler and quicker. I recommend a handheld citrus squeezer, a measuring shot glass (I use this for nearly every cocktail I make) and a cocktail shaker.

How To Make A Perfect Margarita

Begin by prepping your glassware. I like to salt just half my glass so people have the choice of a sip with or without salt.

Next, fill a cocktail shaker with tequila, orange liqueur, lime juice and agave. Add a handful of ice cubes and shake for around 15 seconds or until the shaker becomes icy. If you don’t have a cocktail shaker, try using a mason jar with a lid.

Take a quick taste test and make sure you are pleased with the drink. You can add more sweetener if you feel it needs it.

From the shaker, strain and pour the drink into your salted glass. Add a few ice cubes and a garnish of fresh limes to serve.

How To Salt Rim A Glass

I use agave to adhere my salt since it’s a little more hearty and holds more salt than lime juice alone. Lime juice works as well. When you do a salt rim, be sure to only do the outside edge so unwanted salt isn’t falling into your drink. I like to keep some margarita salt on hand for just such an occasion. You can also make your own margarita salt (it’s fun!).

Tips For Making

The best way to serve a margarita on the rocks is in a rocks glass with a few ice cubes.
Add extra citrus flavor with some citrus zest mixed into the salt rim.
Goodbye, margarita mix. You never need to buy the neon yellow store-bought mix again. You can use our margarita mix recipe or skip it entirely with this from scratch recipe.

Margarita Variations

Mezcal Margarita – My favorite margarita variation is swapping tequila for mezcal in this traditional margarita, creating a more smoky and intense flavor.
Skinny Margarita – For a lighter version, skip the orange liqueur and instead add a bit of fresh orange juice. You can also look for a light agave to use.
Spicy Margarita – Add a few slices of fresh jalepeño or serrano chiles before shaking. If you are concerned about heat, start small and add more to taste.
Tajín Rim – Use Tajin Seasoning (mixed with salt or by itself) to create a customized rim. On this note, you can customize your rim with any herbs, citrus zest or flavored salts you choose.
Garden Margarita – Add fresh edible flowers for a beautiful, garden-inspired margarita.

Recipes That Go Well With Margaritas:

FAQ

Frequently Asked Questions

What is in a classic margarita recipe?

EASY Homemade Taco Salad

Emma Chapman — Fri, 10 Apr 2026 14:48:06 +0000

This homemade taco salad recipe is one of those meals I throw together on busy week nights. It’s simple, easy to customize and tastes so fresh. Taco salad is basically a deconstructed taco but heavy on the salad greens or lettuce. I most often make this with ground beef, chicken or turkey but you could also use all beans, tempeh or tofu (like sofritas) for a vegetarian option.

I will sometimes serve taco salad in a tortilla bowl for a pretty presentation. But if I don’t have any my other favorite way to serve this is to melt cheese on to tortilla chips and then serve the taco salad on top. Sort of a taco salad nachos situation.

Related: More taco salad fillings to try include Carnitas, Al Pastor, or Barbacoa.

Ingredients

Lean ground beef (or ground turkey or chicken)
Taco seasoning
Black beans
Lettuce or salad greens
Onion
Tomato
Bell pepper
Tortilla bowls or chips
Toppings: shredded cheese, salsa, sour cream, hot sauce, etc.

How to make Taco Salad

First brown the meat and season with taco seasoning. Drain and add the beans to the last few minutes of cooking so everything gets warm together. Once the meat is cooked, set aside.

Next prep the vegetables. Rinse the lettuce, tomatoes and bell pepper. Chop up everything to how you like it for a salad. Some people prefer big pieces of bell pepper or onion, it’s totally up to you.

If you are using tortilla bowls that need warming or are making your own (like I do for this spicy tempeh taco salad recipe) do that now.

Assemble your taco salad: tortilla bowl or chips, lettuce, meat mixture, cheese, other vegetables, salsa and sour cream. This is how I layer it, you do you. Enjoy warm.

Notes and Substitutions

You can swap the black beans for any canned cook beans you prefer.
If you have leftovers, especially the meat and bean mixture, you can use it in other recipes like tacos, nachos or rice bowls.
You could absolutely make your own toppings for this: salsa, guacamole, avocado salsa, mango salsa, pico de gallo.

More Mexican and Tex-Mex Recipes

Taco Salad

Easy homemade taco salad made with ground meat, vegetables, and cheese.

Course Main Course

Cuisine American, Mexican

Keyword taco salad

Prep Time 10

Cook Time 10

Total Time 20

Servings

Calories 561kcal

Author Emma Chapman

Ingredients

1 pound lean ground beef
2 tablespoons taco seasoning
15 ounces cooked black beans 1 can
1 head lettuce
½ red onion
1-2 tomatoes
1 bell pepper
4 tortilla bowls

Instructions

First brown the meat and season with taco seasoning.
Drain and add the beans to the last few minutes of cooking so everything gets warm together. Once the meat is cooked, set aside.
Next prep the vegetables. Rinse the lettuce, tomatoes and bell pepper. Chop up everything to how you like it for a salad.
If you are using tortilla bowls that need warming or are making your own do that now.
Assemble your taco salad. Enjoy warm.

Notes

You can swap the black beans for any canned cook beans you prefer.
You can swap the ground beef for ground turkey or ground chicken or tempeh.
If you have leftovers, especially the meat and bean mixture, you can use it in other recipes like tacos, nachos or rice bowls.
You will also want toppings for this like: shredded cheese, salsa, sour cream, hot sauce, etc.
My other favorite way to serve this is to melt cheese on to tortilla chips and then serve the taco salad on top. Sort of a taco salad nachos situation.

Nutrition

Easy 5-Ingredient Grape Salad

Emma Chapman — Thu, 09 Apr 2026 15:12:22 +0000

This homemade grape salad recipe could not be more simple with only five ingredients needed! You can make this in about 10 minutes, plus chill time. I love the crunchy fresh grapes pair with sweetened cream cheese and a crunchy nutty topping. To some it may seem like an odd combo but it WORKS and feels very Midwest to me.

Grape salad is one of those dishes that makes me think of big family meals at holidays or potluck dinner or cookout picnics. Of course the word ‘salad’ is being used pretty liberally here. It’s a lot like ambrosia salad or watergate salad. It’s not a green, leafy salad it’s more like a lightly sweet fruit side dish.

Related: Next up try my Great Aunt Ina’s strawberry pretzel salad. We sometimes just call this jello salad at my house.

Ingredients

Red seedless grapes
Cream cheese, softened
Greek yogurt
Brown sugar
Spiced Walnuts or Pecans

How to make Grape Salad

Rinse off the grapes and remove them from the stem. Set aside to dry.

Stir together the softened cream cheese, greek yogurt, and brown sugar. If you want the creamy mixture to be perfectly smooth, free from lumps, I recommend using an electric mixer and blending the cream cheese by itself first and then blending in the other ingredients. Personally, I don’t think it makes a big difference if there are a few lumps. Call me lazy but once you add the nutty topping it doesn’t really show / look smooth anymore anyway.

Fold the cream cheese mixture in with the grapes so they all get coated. Chop the nuts and sprinkle over the top.

Chill the salad for 30 minutes or more so everything is nice and cold before serving.

Notes and Substitutions

I like using all red grapes but you could use a mixture of red and green or all green. But I stick with seedless grapes whatever color you choose.
If you want to lightened this up use reduced fat cream cheese.
I prefer using greek yogurt but sour cream works just as well.
I like using spiced (sweet) nuts for the topping but other options include chopped up Snickers (yes! this is more ‘traditional’ or common where I live) or graham crackers.
If you make this grape salad ahead of time, like the night before you plan to serve it, save the nut topping and sprinkle it on before just before serving.

More Fruit Forward Recipes

Grape Salad

Creamy, sweet salad made with grapes, cream cheese, greek yogurt, brown sugar and nuts.

Course Side Dish

Cuisine American

Keyword grape salad

Prep Time 10

Chill Time 30

Total Time 40

Servings

Calories 279kcal

Author Emma Chapman

Ingredients

2 pounds red seedless grapes
4 ounces cream cheese softened
½ cup greek yogurt
¼ cup brown sugar
½ cup spiced walnuts or pecans

Instructions

Rinse off the grapes and remove them from the stem. Set aside to dry.
Stir together the softened cream cheese, greek yogurt, and brown sugar.
Fold the cream cheese mixture in with the grapes so they all get coated.
Chop the nuts and sprinkle over the top.
Chill the salad for 30 minutes or more so everything is nice and cold before serving.

Notes

I like using all red grapes but you could use a mixture of red and green or all green. But I stick with seedless grapes whatever color you choose.
If you want to lightened this up use reduced fat cream cheese.
I prefer using greek yogurt but sour cream works just as well.
I like using spiced (sweet) nuts for the topping but other options include chopped up Snickers (yes! this is more ‘traditional’ or common where I live) or graham crackers.
If you make this grape salad ahead of time, like the night before you plan to serve it, save the nut topping and sprinkle it on before just before serving.

Nutrition

Pizza Cupcakes

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

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

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

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

Ingredients

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

How to make Pizza Cupcakes

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

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

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

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

Notes

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

More Great Pizza Recipes

Pizza Cupcakes

easy mini pizzas baked in a muffin pan

Course Main Course, Snack

Cuisine American

Keyword pizza cupcake

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 216kcal

Author Emma Chapman

Ingredients

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

Instructions

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

Notes

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

Nutrition

Poke Sauce

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

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

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

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

Ingredients

Soy sauce
Rice Vinegar
Sesame oil
Sriracha
Garlic
Ginger
Lime juice

How to make Poke Sauce

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

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

Notes and Substitutions

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

More Homemade Sauces

Frequently Asked Questions

What can you use poke sauce on?

Shamrock Shake

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

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

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

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

Ingredients

Vanilla ice cream
Milk
Mint extract
Green food coloring
Whipped cream

How to make a Shamrock Shake

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

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

Pour into your cup and top with whipped cream.

Tips Notes + Substitutions

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

More Milkshake and Smoothie Recipes

Shamrock Shake

a thick and creamy green milkshake flavored like mint

Course Dessert

Cuisine American

Keyword shamrock shake

Prep Time 5

Total Time 5

Servings

Calories 736kcal

Author Emma Chapman

Ingredients

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

Instructions

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

Notes

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

Nutrition

Brown Butter Chocolate Chip Cookies

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

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

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

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

Ingredients

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

How to make Brown Butter Cookies

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

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

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

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

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

Tips and Notes

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

Brown Butter Chocolate Chip Cookies

classic chocolate chip cookies elevated with nutty, flavorful brown butter

Course Dessert

Cuisine American

Keyword brown butter chocolate chip cookies

Prep Time 20

Cook Time 12

Refrigerate Time 1

Total Time 1 32

Servings

Calories 227kcal

Author A Beautiful Mess

Ingredients

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

Instructions

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

Notes

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

Nutrition

Bread Pudding

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

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

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

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

Ingredients

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

How to make Bread Pudding

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

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

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

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

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

Notes

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

More Homemade Desserts

Bread Pudding

A spongy and creamy baked bread pudding recipe

Course Dessert

Cuisine English

Keyword bread pudding

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 216kcal

Author A Beautiful Mess

Ingredients

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

Instructions

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

Notes

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

Nutrition

Spinach Artichoke Dip

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

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

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

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

Ingredients

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

How to make Spinach and Artichoke Dip

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

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

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

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

Notes and Substitutions

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

More Delicious Dip Recipes

Spinach Artichoke Dip

Creamy baked dip made with spinach and artichoke hearts

Course Appetizer

Cuisine American

Keyword spinach artichoke dip

Prep Time 5

Cook Time 30

Total Time 35

Servings

Calories 263kcal

Author Elsie Larson

Ingredients

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

Instructions

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

Notes

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

Nutrition

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

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