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  • Christmas Dinner Ideas That Will Make Your Holiday Meal Shine

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    Christmas dinner is one of the most memorable meals of the year, and this collection brings together all the holiday favorites your family loves. Whether you’re planning a show-stopping main dish like prime rib or glazed ham, or searching for the perfect mashed potatoes, stuffing, rolls, vegetables, and other sides to serve with it, you’ll find the classics right here.

    These tried-and-true Christmas dinner recipes are comforting, festive, and guaranteed to bring everyone back for seconds!

    Classic Christmas Main Dishes

    Christmas dinner deserves a stunning centerpiece, and these traditional mains deliver big flavor with minimal stress.

    Slow Cooker Prime Rib

    This foolproof slow cooker prime rib is incredibly tender, flavorful, and cooks with almost no hands-on time which is what we need for a perfect for stress-free holidays.

    Smoked Prime Rib

    Smoky, juicy, and packed with deep flavor, this smoked prime rib brings bold character to your Christmas dinner table.

    Instant Pot Prime Rib

    Get perfectly tender and evenly cooked prime rib in a fraction of the time with this Instant Pot method. Perfect for cooks with limited oven space.

    Roast Turkey

    Classic roast turkey with perfectly crisp skin, juicy meat, and simple seasoning that lets the natural flavor shine through.

    a photo of a spiral cut ham sitting on a serving platter topped with a juicy pineapple glazea photo of a spiral cut ham sitting on a serving platter topped with a juicy pineapple glaze

    Slow Cooker Ham

    Let the slow cooker do the work while the ham cooks gently into a melt-in-your-mouth centerpiece with minimal effort.

    Alternative Holiday Main Dishes

    Whether you’re feeding a crowd that wants something different or simply moving beyond turkey and ham, these hearty holiday mains bring bold flavor to the Christmas table.

    Smoked Beef Brisket

    Perfectly smoked brisket with a flavorful bark and juicy interior that’s a crowd-pleasing alternative to traditional Christmas roasts.

    Our readers and are the very best! This recipe is a direct result of a question from a reader. Someone asked if she didn't have ribs, if she could make our Oven Braised Short Ribs with a roast. We started testing and ta da!!! Oven Braised Beef Roast - a juicy, tender, fall apart braised beef roast in a luscious sauce. Who is coming over for dinner?? #roast #beef #braised #meat #dinner #dinnerrecipe #recipe #beefitswhatsfordinner #comfortfoodOur readers and are the very best! This recipe is a direct result of a question from a reader. Someone asked if she didn't have ribs, if she could make our Oven Braised Short Ribs with a roast. We started testing and ta da!!! Oven Braised Beef Roast - a juicy, tender, fall apart braised beef roast in a luscious sauce. Who is coming over for dinner?? #roast #beef #braised #meat #dinner #dinnerrecipe #recipe #beefitswhatsfordinner #comfortfood

    Oven Braised Beef Roast

    Slow-baked until fall-apart tender, this braised roast is rich, comforting, and practically makes its own gravy.

    Smaller Holiday Poultry

    Not hosting a crowd this year? These poultry dishes are perfect for intimate celebrations. Smaller cuts cook faster, make less mess, and still deliver holiday-worthy flavor without leaving excessive leftovers.

    Whole Smoked Chicken

    Smoked low and slow for juicy meat and crisp skin, this whole chicken is perfect for smaller tables.

    Roasted Chicken Thighs

    Quick, flavorful, and always juicy, these oven-roasted thighs make a simple yet satisfying holiday entrée.

    Jerusalem Herb Chicken Thighs

    These tasty chicken thighs are infused with warm Middle Eastern herbs and roasted until perfectly golden and tender. The savory, aromatic seasoning makes them a standout alternative to traditional holiday mains.

    Potato Side Dishes

    No holiday plate is complete without something warm, creamy, cheesy, or crispy—and these potato dishes are classics for a reason.

    Crispy Skin Baked Potatoes

    Perfectly fluffy on the inside with crisp skins on the outside, these baked potatoes are a blank canvas for all your favorite toppings.

    Loaded Sweet Potatoes

    We are copying Texas Roadhouse with these loaded sweet potatoes that feel indulgent but pair beautifully with hearty Christmas mains.

    Roasted Sweet Potatoes

    Naturally caramelized and tender, these roasted sweet potatoes are a simple and delicious way to bring brightness and color to the table.

    Cheesy Potato Casserole

    Creamy potatoes baked in a cheesy sauce until bubbling and golden. Comfort food doesn’t get more holiday-perfect!

    Creamy Mashed Potatoes

    Smooth, rich, buttery mashed potatoes—the classic holiday essential that no Christmas dinner is complete without.

    Home Fries

    Crispy and flavorful skillet potatoes that make a versatile side dish for both brunch and Christmas dinner.

    Stuffing, Bread & Carbs

    Set the foundation of your Christmas spread with comforting carbs that soak up all that gravy and goodness. Fresh rolls, fluffy bakes, and make-ahead stuffing guarantee no holiday plate leaves the table hungry.

    Make Ahead Stuffing

    This pan of tender, savory stuffing is packed with herbs and flavor and the make-ahead method frees time on the big day.

    The BEST Potato Rolls, in fact the best rolls you'll ever makeThe BEST Potato Rolls, in fact the best rolls you'll ever make

    Potato Rolls

    Soft, fluffy homemade rolls perfect for soaking up gravy, butter, or leftover ham drippings.

    A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.A photo of a round focaccia bread loaf covered in fresh herbs and dusted with salt flakes in a silver pan.

    Herbed Focaccia

    Soft, fluffy, and beautifully golden, this herbed focaccia is topped with olive oil, garlic, and fresh herbs for bakery-style flavor at home. It’s the perfect bread to serve alongside Christmas dinner

    Vegetable Side Dishes

    Balance out the rich holiday mains with bright, flavorful vegetable dishes. These sides complement everything on the table while adding color, nutrients, and seasonal flavor to the plate.

    Roasted Vegetables

    A colorful mix of seasonal vegetables roasted until caramelized and tender. A flavorful and healthy addition to the holiday spread.

    Green Bean Casserole

    Creamy, cozy, and irresistibly nostalgic, this classic green bean casserole delivers everything you love about the holiday staple—tender beans, savory mushroom sauce, and crispy fried onions on top.

    a bowl full of green brussels sprouts that have been roasted in a pan and are golden brown, sprinkled with seasoning and tossed with candied pecans, bacon pieces and red craisins as a side dish for any meala bowl full of green brussels sprouts that have been roasted in a pan and are golden brown, sprinkled with seasoning and tossed with candied pecans, bacon pieces and red craisins as a side dish for any meal

    Candied Pecan Bacon Brussels Sprouts

    These Brussels sprouts are roasted until caramelized, then tossed with smoky bacon and sweet candied pecans for the perfect balance of savory, salty, and sweet. A crowd-pleasing twist on the holiday vegetable.

    Brussel Sprouts and Pomegranate Salad

    Crisp shaved Brussels sprouts are tossed with juicy pomegranate seeds, bacon, and a bright dressing for a fresh, colorful salad that brings crunch and contrast to the Christmas table.

    Spinach Salad with Poppyseed Dressing

    Tender spinach, crunchy bacon, and cottage cheese come together under a creamy homemade poppyseed dressing. This salad is simple, elegant, and a refreshing addition to rich holiday meals.

    Christmas dinner doesn’t need to be complicated to be meaningful. With a few well-chosen recipes and the people you love gathered around the table, even simple dishes feel special. I hope this collection helps you build a holiday menu that’s stress-free, delicious, and full of the comforting flavors we all look forward to all year long. From our kitchen to yours — Merry Christmas and happy cooking!

    read more: If you’re looking for ways to start your Christmas morning, check out our Christmas breakfast recipes roundup. If you need a yummy dessert to compliment your Christmas dinner, check our Christmas cookies roundup.

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  • Homemade Roast Beef with Easy Au jus – Simply Scratch

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    A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. This recipe will feed 6 to 8 depending.

    Happy Wednesday that feels like Monday! I hope you all had a wonderful holiday! We spent time with friends and family and it was wonderful but as always, it goes by way too fast. By the time this recipe is live, Christmas will be over but with the new year fast approaching. I’m so looking forward to it too! I love New Years Eve just as much as Christmas. The past few years our girls have been celebrating with friends, leaving Pat and I to celebrate just the two of us. Albeit new, it has become somewhat of a tradition that Pat will make us a fire, I’ll make us a nice and sometimes fancy (sometimes not) dinner and we watch movies all night.

    Easy Roast Beef with Au jus l SimplyScratch.com #easy #roast #beef #holiday #christmas #recipeEasy Roast Beef with Au jus l SimplyScratch.com #easy #roast #beef #holiday #christmas #recipe

    One year I made pad Thai, another year fettuccine… this year I’m making roast beef. And I even know what side dish I’m serving with it. But that’s another post. Either way, cozy comfort food is on the menu, just how we like it.

    Right now you might not feel like making something extravagant. I get it. However when you see how not hard making roast beef actually is, you just might feel like it for New Years. This is the perfect date night main course or family Sunday dinner. I’ve made this recipe so many times because it’s SO easy and each time it turns out perfect.

    To make this easy homemade roast beef you will need:

    • top round roast – Use a 3 to 3-1/2 pound roast.
    • olive oil – Helps create a crust and allows the seasonings to adhere to the roast.
    • kosher salt – Lends flavor and aids in creating a crust on the outside of the roast.
    • coarse ground black pepper – Lends distinct bite and flavor.
    • garlic – Flavors the inside of the roast.
    • fresh thyme and rosemary – Infuses the meat and any pan drippings with flavor.

    Easy Homemade Roast BeefEasy Homemade Roast Beef

    Preheat your oven to 375℉ (or 190℃).

    Next massage 2 teaspoons olive oil into the meat.

    make small shallow cuts in roastmake small shallow cuts in roast

    Using a paring knife and make slits into the roast.

    thinly sliced garlicthinly sliced garlic

    Slice 3 peeled cloves of garlic.

    insert the sliced cloves into the roastinsert the sliced cloves into the roast

    Insert thin garlic slices into the slits. Then season generously with kosher salt and freshly ground black pepper.

    bundle of herbsbundle of herbs

    Next, tie up the herbs with kitchen string and place the bundle on the roasting rack that is set into a roasting pan.

    place roast on herbsplace roast on herbs

    Set the roast, garlic side facing down, on top of the herbs.

    roast beefroast beef

    In your preheated oven, roast in the lower third of your oven for 45 minutes. The internal temperature should be around 98° (give or take) then reduce the oven temperature to 250°F and continue roasting until the internal temperature reaches 135°. Remove and transfer the roast to a carving board, tent with foil and allow to rest for 10 to 15 minutes.

    NOTE: As you can see, it’s pretty fool-proof, however the most important thing is having an instant-read thermometer so you can track the internal temperature. I’ll link to the one I have (love it!) in the recipe printable.

    let rest before slicing and servinglet rest before slicing and serving

    Meanwhile, make the au jus.

    make au jusmake au jus

    Heat the pan dripping that are in the pan on your stove over medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot. Transfer to a serving dish and cover to keep warm.

    thinly sliced roast beefthinly sliced roast beef

    Lastly, roll the roast on its side and remove each one of garlic cloves. Then using a sharp knife to carve thin slices of the roast beef.

    Easy Roast Beef with Au jusEasy Roast Beef with Au jus

    Finally, serve with au jus.

    Easy Roast Beef with Au jus Easy Roast Beef with Au jus

    What To Serve with Roast Beef:

    What To Make With Leftover Roast Beef:

    Leftover roast beef is incredible in sandwiches, we like it sandwiched in a baguette or ciabatta loaf with horseradish sauce, arugula, onion and provolone cheese or save and make these French dip subs. You could also make this simple yet amazing appetizer!

    Easy Roast Beef with Au jusEasy Roast Beef with Au jus

    Enjoy! And if you give this Homemade Roast Beef recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Easy Roast Beef with Au jus Easy Roast Beef with Au jus

    Yield: 6 servings (depending)

    Homemade Roast Beef with Easy Au jus

    A simple recipe for making Homemade Roast Beef. Beef top round is rubbed with oil, studded with slivers of sliced garlic, and seasoned with salt and pepper, sits on a bed of herbs and slowly roasts until perfect and served with a simple au jus. Serves 4 to 6 depending.

    Prep Time: 15 minutes

    Cook Time: 1 hour 5 minutes

    Additional Time: 1 hour 20 minutes

    Total Time: 2 hours 40 minutes

    • 3½ pound top round roast
    • 2 teaspoons olive oil, extra light
    • kosher salt
    • freshly ground black pepper
    • 3 cloves garlic, large, thinly sliced
    • 4 sprigs thyme
    • 4 sprigs rosemary
    • plus kitchen string

    FOR THE AU JUS:

    • 2 cups beef stock
    • 1 tablespoon low-sodium tamari

    • Set the roast out 1 hour before roasting.

    • Preheat your oven to 375℉ (or 190℃) and move your oven rack to the lower third of your oven.

    • Rub the roast with olive oil.

    • On the bottom side of the roast, use a paring knife to make small slits. Insert the thinly sliced garlic. Season the roast generously with kosher salt and freshly ground black pepper.

    • Tie the herbs together with kitchen string and place onto your roasting rack that is set into a roasting pan. Spray the rack with olive oil or cooking spray if not already nonstick.

    • Place the roast, garlic side facing down, on top of the herbs and roast fro 45 minutes (typically at this point the internal temperature is around 96-98°).

    • Then reduce the heat to 250°F and continue roasting until the internal temperature reaches 135°F.

    • Remove the roast and transfer it to a cutting board. Cover with foil to rest (about 10 to 15 minutes) while preparing the au jus.

    • Place the roasting pan onto a large burner on your stove top. Bring to a simmer on medium heat. While whisking, pour the beef stock into the pan along with the tamari. Simmer for 5 to 10 minutes or until hot.

    • Thinly slice the beef and serve with au jus.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 4ounces (approximately), Calories: 503kcal, Carbohydrates: 2g, Protein: 53g, Fat: 32g, Saturated Fat: 14g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 16g, Trans Fat: 2g, Cholesterol: 183mg, Sodium: 541mg, Potassium: 1044mg, Fiber: 0.2g, Sugar: 0.5g, Vitamin A: 68IU, Vitamin C: 2mg, Calcium: 58mg, Iron: 6mg

    Author: Laurie McNamara

    Course: Recipes

    Cuisine: American

    This recipe was originally posted on December 26th, 2025 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • How to Make Foolproof Meringue Cookies (Even if You’re New!)

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    This is the classic holiday recipe for meringue cookies! Our little meringues only call for 5 ingredients, and a lot of oven time. Be patient as the piping takes a little bit of practice, but this recipe will walk you through the steps so that you can make your own perfect meringues!

    Must Make Holiday Cookies

    Ok, this Christmas, well, holiday cookie recipe is one you would have found in my grandma’s kitchen which means it’s a must-make! I love the traditions of holidays and cookies are the perfect place to remember loved ones.

    I’ve been busy practicing meringue cookies, dying meringues, and munching on A LOT of meringues so that I can share what I’ve learned with you! Now you can make these addictive cookies without the stress! And since they are only about 20 calories each, munch away!

    a pile of bright white meringue cookies

    Important Tip: Making Meringue Cookies

    This recipe calls for only 5 ingredients. With so few ingredients, you actually run a higher risk of issues. The key to avoiding those issues is stiff peaks.

    While adding the sugar, the foamy egg mixture will start to become thick, glossy, and sticky, that’s exactly what you are looking for! My mom would often stop the mixer, grab the whisk and turn it upside down to inspect. I love that method of checking for stiff peaks!

    the whisk attachment to a kitchen aid mixer turned upside down with whipped meringue in a stiff peakthe whisk attachment to a kitchen aid mixer turned upside down with whipped meringue in a stiff peak

    Ingredients for Meringue Cookie Recipe

    • Egg Whites: The foundation of meringue — when whipped, they trap air, creating the light, airy structure. As they cook, the proteins set and give the cookies their crisp texture.
    • Salt: Sharpens the flavor and helps slightly strengthen the egg white foam during whipping.
    • Cream of Tartar: The acid that stabilizes the egg whites which allows them to hold more air without collapsing, and helps prevent overbeating.
    • Clear Vanilla: Adds flavor without discoloring the pure white meringue. Regular vanilla extract can give the meringue a beige tint.
    • Sugar: Sweetens and dissolves into the egg whites to create a glossy, stable foam that bakes into a crisp shell outside with melt-in-your-mouth marshmallow on the inside.
    all the ingredients for meringue cookies on a marble table including egg whites, sugar, powdered sugar, cream of tartar in separate small bowls and piping tipsall the ingredients for meringue cookies on a marble table including egg whites, sugar, powdered sugar, cream of tartar in separate small bowls and piping tips

    How to Make Meringue Cookies

    1. Prep: Preheat the oven to 225℉ and line baking sheets with parchment paper.
    2. Beat: Using the whisk attachment on a stand mixer (you can also use a mixing bowl and electric hand mixer), beat the egg whites. When they start to get foamy, add the salt, cream of tartar and vanilla. Continue beating until soft peaks form.
    3. Whip: Slowly add the sugar one small spoonful at a time continuing to whip until stiff peaks form and the meringue is shiny.
      • PRO TIP: Test the meringue by rubbing a small bit of the mixture between your fingers, you shouldn’t feel the sugar or any grittiness. If you can still feel the sugar, just whip it a little longer.
    4. Pipe: Transfer the meringue batter to a large piping bag with a large star piping tip. Pipe onto the prepared baking sheets.
    5. Bake and Cool: Place the baking sheet into the oven and bake for 1 hour. DO NOT open the oven! When the 1 hour is up, turn the oven off and let the cookies cool completely in the oven then remove.

    Adding Color

    If you want to add some color to your meringue cookies, you’ll add food gel at the end of step 3. Once the meringue is fully combined and shiny, add a few drops of food gel and mix to combine. Add more food gel until you get the color you want.

    NOTE: The meringue will brown when you add food coloring so plan on a darker color than what you start with.

    Tips for Beautiful Meringue Cookies

    • Clean Bowls: In college I watched a chef repeat often that you cannot think about making meringue until you make sure your bowl is clean and free of grease, water and any debris.
    • Two Bowl Eggs: The second tip she gave was to crack your eggs in a separate bowl when separating the whites to avoid any egg yolk sneaking in.  Even a tiny bit of yolk will ruin your meringues.
    • Gritty Sugar: You need to beat the meringues until smooth, which can be a little hard to tell. Add the sugar gradually, one tablespoon at a time, and then take a small bit of meringue and rub between your fingers to see if it’s gritty.
    • Stiff Peaks: You’ve already heard my two cents, just truly make sure you can turn that whisk upside down and a peak stays standing.
       
    a meringue cookie sliced in half so you can see the airy interiora meringue cookie sliced in half so you can see the airy interior

    Save My Meringues!

    Carrian CheneyCarrian Cheney

    Every other batch I seem to have meringues get soft after baking. To solve this, pop them back in the oven at 225℉ for another 10-20 minutes (if they begin to turn golden brown around the edges turn off heat immediately) and then let them cool in the oven for another hour.

    How to Store Meringue Cookies

    Meringue cookies should be stored in an airtight container at room temperature. They need to be kept dry and they will keep for up to 2 weeks.

    They can also be stored in the freezer for up to 3 months. Layer them in an airtight container with parchment paper between each layer. Let them thaw at room temperature before serving.

    several white piped small meringue cookies in a bowl lined with white parchment paperseveral white piped small meringue cookies in a bowl lined with white parchment paper

    There’s just something so magical about how a few simple ingredients—egg whites, sugar, and a touch of vanilla—can turn into the lightest, crispest meringue cookies. Whether you’re making them for Christmas cookie trays, a baby shower, or just because you want a sweet little treat for the family, these easy meringue cookies always feel special.

    More Holiday Cookies to Try:

    Prevent your screen from going dark

    • Preheat the oven to 225℉. Line cookie sheets with parchment paper.

    • Beat egg whites in a stand mixer with the whisk attachment. As they foam, add salt, cream of tartar, and vanilla until soft peaks form.

      4 Egg Whites, 1/4 teaspoon Cream of Tartar, 1/8 teaspoon Salt, 1 ¼ teaspoon Clear Vanilla

    • Gradually add sugar while continuing to whip until stiff peaks form, and the meringue is shiny, about 5 minutes. *See Note.

      1 Cup Sugar

    • Next, test the meringue by rubbing a small bit of the mixture between your fingers, you shouldn’t feel the sugar, otherwise keep beating.

    • Using a large disposable piping bag, add a large star tip and transfer meringue to prepared piping bag and pipe onto prepared cookie sheet.

    • Bake at 225℉ for 1 hour. Do not open the oven! Leave the oven door closed and allow cookies to cool completely in the oven for 1-2 hours then remove.

    If you’re planning to add color, add the food gel at this point. Note that the cookies will brown and darken when baked when you add food coloring.
    Adapted from All Recipes

    Serving: 1cookie, Calories: 14kcal, Carbohydrates: 3g, Protein: 0.2g, Fat: 0.01g, Sodium: 8mg, Potassium: 6mg, Sugar: 3g, Calcium: 0.2mg, Iron: 0.004mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • The Nostalgic No-Bake Candy You Forgot About (and Need Again)

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    There are a few recipes that instantly take me back to childhood, and these easy cream cheese mints are one of them. They’re sweet, creamy, and just a little minty—the kind of treat that melts in your mouth and feels so nostalgic.

    The best part? You only need five ingredients and a few minutes to make them!

    I remember my grandma making these (we called them “party mints” back then) and man, I loved when the ladies at church brought them to potlucks!! They are perfect for weddings, baby showers, and Christmas, and I can still remember sneaking one (or five!) off the tray when grandma wasn’t looking.

    I tried making old fashioned cream cheese mints on my own for the first time in college and then totally forgot about them. They need to be posted here! They are the perfect holiday treat! The best no bake mint candy recipe!

    Ingredients You’ll Need

    • Cream Cheese: The base of the recipe. It provides creaminess, a slight tang, and moisture to bind the powdered sugar into a smooth dough. It also keeps the mints tender instead of dry or crumbly.
    • Butter: Adds richness and a silky texture, helping the mints melt in your mouth. It also balances the tang of the cream cheese and makes the mixture easier to work with.
    • Peppermint Extract: Gives the mints their classic cool, refreshing flavor. Just a little goes a long way in creating that signature taste.
    • Vanilla Extract: Softens and rounds out the peppermint flavor so it isn’t too sharp, adding warmth and depth to the overall sweetness.
    • Powdered Sugar: The bulk of the recipe. It sweetens the mints, thickens the mixture into a pliable dough, and creates that melt-in-your-mouth texture because of its fine consistency.
    • Gel Food Coloring: Optional, but perfect for making pastel or seasonal shades. Gel is preferred over liquid so the color is vibrant without thinning the dough.
    a baking sheet of round red, white and green mints that are pressed with a fork

    How to Make Cream Cheese Mints

    1. Beat: Add the cream cheese and butter to the bowl of a stand mixer and beat until creamy with the paddle attachment.
    2. Combine: Add the peppermint and vanilla extracts to the cream cheese mixture and mix until combined and then lower the speed of the mixer and gradually add the powdered sugar and mix until combined.
    3. Add Coloring: If you want to add multiple colors to the mints, separate the dough into different bowls and add gel coloring for your desired colors. Mix thoroughly until the gel coloring is fully incorporated.
    4. Form: Use a small scoop, scoop the dough into small balls and roll between your palms. Place the balls on a baking sheet lined with wax paper. Dip a fork into powdered sugar and gently press down on each mint.
    5. Dry: Let the mints dry at room temperature for several hours. Once they are completely dry, store them in the refrigerator in an airtight container until ready to serve.
    a sheet pan full of small round white, green and red cream cheese mintsa sheet pan full of small round white, green and red cream cheese mints

    FAQs

    Can I make cream cheese mints without food coloring?

    Yes, absolutely! The white mints in these pictures are mints without food coloring.

    Can I use another flavor besides peppermint?

    Yes, you can use other flavors in cream cheese mints. Replace the peppermint extract with almond, lemon, orange, or even butter extract. So yummy! I’m actually so intrigued about using root beer extract. Has anyone ever tried it??

    Do I need special molds?

    One of my favorite things about this cream cheese mint recipe is that they are cream cheese mints without molds. If you want to use molds, you absolutely can, but I like to keep them super simple and just use a fork.

    Does it have to be gel food coloring?

    In my house, yes! Gel food coloring produces the best color and doesn’t alter the texture of the mints.

    Storage and Making Ahead

    Once the mints have dried completely, they should be stored in an airtight container in the refrigerator with each layer of mints separated with a sheet of wax paper between them.

    Peppermint cream cheese mints freeze beautifully which makes them a great make ahead treat, especially for the holidays. You could start making them in September or October and that’s one thing off your to-do list once the craziness of the holidays comes.

    a small white bowl full of butter mints pressed with a fork in green, red and whitea small white bowl full of butter mints pressed with a fork in green, red and white

    These little cream cheese mints have been around for generations, and it’s easy to see why. They’re beautiful on a wedding or shower table, they freeze like a dream for make-ahead holiday trays, and they’re simple enough for the kids to help with.

    Sometimes the best recipes are the ones that bring back memories while creating new ones at the same time. I hope these melt-in-your-mouth mints become just as much a tradition in your home as they have in ours.

    Watch How These Cream Cheese Mints are Made…

    More Homemade Candy Recipes:

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    • Combine cream cheese and butter in the bowl of a stand mixer (or in a large bowl and use an electric mixer) and beat until creamy and well-combined.

      8 oz Cream Cheese, 2 Tablespoons Butter

    • Add the peppermint and vanilla and mix until combined. Place the mixer on low-speed, gradually add 2 cups at a time of the powdered sugar, until all is combined. Scrape sides and bottom of the bowl. The dough should be very stiff.

      1 teaspoon Peppermint Extract, 1/4 teaspoon Vanilla Extract, 8 Cups Powdered Sugar

    • To use food coloring: If using just one color you can use your electric mixer to beat the color into the dough, otherwise divide the dough into as many bowls as you would like colors and color each individually, stirring well until color is well-incorporated.
I start with a spoon and then knead with my hands because it’s so thick. 
Only use gel coloring if you can!! The colors are more rich and don’t break down the dough.

      Gel Food Coloring

    • Using a small cookie scoop, scoop out about teaspoon sized balls. Roll dough between your palms until smooth. Transfer to wax-paper lined baking sheet. Dip the tines of a fork in powdered sugar and use that to gently but firmly press down on each mint.

    • Allow mints to dry at room temperature for several hours (they should be dried through, so check under the bottoms, then transfer to an airtight container and store in the refrigerator until ready to serve. Store mints in single layers with a sheet of wax paper between them.

    Serving: 10mints, Calories: 474kcal, Carbohydrates: 97g, Protein: 1g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 3g, Trans Fat: 0.1g, Cholesterol: 29mg, Sodium: 91mg, Potassium: 33mg, Sugar: 95g, Vitamin A: 375IU, Calcium: 24mg, Iron: 0.1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • The Best Red Velvet Poke Cake for Valentine’s Day

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    This is the most deliciously moist Red Velvet Poke Cake recipe! The sweetened condensed milk gets poured all over and the fluffy cream cheese frosting makes it a truly decadent dessert everyone can’t stop eating!

    This easy red velvet poke cake is perfect for holidays like Valentine’s Day or Christmas, but it’s just as good for birthdays or “just because” baking days. It’s simple to make, stunning to serve, and always gets rave reviews!

    I see red velvet poke cakes everywhere, but they all have a thick pudding on top, and I gotta be honest, that’s not my thing. So, I went back to the basics and started with a simple sweetened condensed milk topping and guess what? I’ll never make it another way! It’s so good!!!

    What is a Poke Cake?

    A poke cake is a cake that is baked and then poked with holes all over. The holes are then filled with a creamy mixture (like pudding, sweetened condensed milk, caramel, or cream cheese). For this recipe, the red velvet makes it extra festive for Christmas or Valentine’s Day! Red velvet desserts are perfect for the holidays!

    What Flavor is Red Velvet Cake?

    Red velvet is a perfect blend of both chocolate and vanilla. It has a subtle cocoa flavor and has a lot of red food coloring added to give it the signature red color.

    a slice of red velvet cake topped with cream cheese frosting and mini chocolate chips on a small white dessert plate

    Ingredients You’ll Need

    • Red Velvet Cake Mix: The base of the cake — gives that signature red velvet flavor, color, and soft texture without extra steps.
    • Instant Red Velvet Pudding: Adds rich flavor and extra moisture, keeping the cake soft and tender after baking.
    • Sour Cream: Brings tanginess and creaminess while making the cake ultra-moist and fluffy.
    • Canola Oil: Adds moisture and tenderness — helps the cake stay soft even after chilling.
    • Eggs: Bind the ingredients and provide structure, helping the cake rise properly.
    • Whole Milk: Adds richness and helps blend everything smoothly for a velvety batter.
    • Sweetened Condensed Milk: Soaks into the holes for that signature creamy sweetness in every bite.

    Frosting

    • Cream Cheese: Adds tang and depth to the frosting, keeping it from being overly sweet.
    • Butter: Gives the frosting richness and a silky, spreadable texture.
    • Powdered Sugar: Sweetens and thickens the frosting for that smooth, fluffy finish.
    • Vanilla Extract: Enhances all the flavors with warm, subtle sweetness.
    • Christmas Sprinkles or Mini Chocolate Chips: Add festive color, fun texture, and instant holiday cheer!
    cream cheese frosting being spread on a red velvet poke cakecream cheese frosting being spread on a red velvet poke cake

    How to Make a Red Velvet Poke Cake

    1. Prep: Preheat oven to 350 ℉ and grease a 9×13″ pan.
    2. Combine: Add all the ingredients for the cake to a mixing bowl and stir to combine.
    3. Bake: Pour the cake batter into the prepared baking pan and bake for 10 minutes longer than it says on the back of the cake mix box for a 9×13″ cake.
    4. Poke: Remove the cake from the oven and let it cool for about 5 minutes and use the handle end of a wooden spoon and poke all over the cake.
    5. Pour: Open the can of sweetened condensed milk and slowly pour it all over the holes on the cake. Place in the fridge to cool while you make the frosting.
    6. Make the Frosting: Add the cream cheese and butter to the bowl of a stand mixer and beat together until smooth. Then add the confectioners’ sugar and vanilla and beat on medium-high speed until fluffy.
    7. Spread: Add the frosting to the top of the cake and spread evenly over the top.
    8. Refrigerate: Place the cake in the fridge and let it set up for at least 4 hours or up to overnight.
    9. Garnish: Sprinkle with mini chocolate chips or holiday sprinkles.

    Tips for the Best Red Velvet Poke Cake

    Carrian CheneyCarrian Cheney
    • Poke holes while the cake is still warm so the filling absorbs easily.
    • Don’t skip chilling — it helps the cake set and keeps it moist.
    • Use full-fat cream cheese for the creamiest frosting.
    • If you’re not a fan of cream cheese frosting, use Cool Whip or whipped cream instead!
    • Make ahead! This cake tastes even better the next day.
    a piece of red velvet cake with cream cheese frosting topped with mini chocolate chips on a small dessert platea piece of red velvet cake with cream cheese frosting topped with mini chocolate chips on a small dessert plate

    How to Decorate a Red Velvet Cake with Cream Cheese Frosting

    For this version of the cake, I used mini chocolate chips (obviously), but feel free to change the decorating up or omit the decorations altogether. Here are a few ideas:

    • Crushed Oreos
    • Chocolate curls
    • White chocolate chips or curls
    • Heath bits
    • Colored sprinkles – for Christmas, Valentine’s Day or 4th of July

    Storage and Make-Ahead Tips

    This cake is best stored in an airtight container in the refrigerator. It will keep for up to 4-5 days.

    This cake also freezes great. It will freeze better without the frosting. Poke the cake and add the sweetened condensed milk, then let it cool completely and wrap in plastic wrap and then foil. It will keep for up to 3 months. Let it thaw in the fridge overnight and then add the frosting.

    a piece of moist red velvet poke cake with a bite removed from the cornera piece of moist red velvet poke cake with a bite removed from the corner

    This red velvet poke cake is everything a dessert should be — rich, creamy, and totally irresistible. Whether you’re making it for a Valentine’s Day dessert, a Christmas party, or just because, it’s guaranteed to steal the show.

    It’s one of those desserts that looks fancy but couldn’t be easier to make. So whether you’re baking for a celebration or just craving something sweet, this cake is sure to impress every single time.

    More Tasty Poke Cakes to Try…

    Watch How This Cake is Made…

    Prevent your screen from going dark

    • Preheat oven to 350 ℉ and grease a 9×13″ pan and check the back of the box for cooking time on a 9×13″.

    • Place the cake mix, pudding, sour cream, oil, eggs and milk in a bowl and mix to combine.

      1 Box Red Velvet Cake Mix, 3.4 ounce Instant Red Velvet Pudding, 1 Cup Sour Cream, 1 Cup Canola Oil, 4 Eggs, ½ Cup Whole Milk

    • Pour into a cake pan and add about 10 minutes onto the back of the box cooking time.

    • Remove the cake from the oven, allowing it to cool for about 5 minutes, and then using the blunt end of a wooden spoon, poke holes over the cake.

    • Slowly pour the sweetened condensed milk mixture over the holes.

      14 ounces Sweetened Condensed Milk

    • Place cake in fridge to cool for at least 10 minutes while you make the frosting.

    Frosting

    • To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, butter, confectioners’ sugar, vanilla and beat on medium-high speed until fluffy.

      8 Ounces Whole Fat Cream Cheese, ¼ Cup Butter, 2 ½ Cups Powdered Sugar, ½ teaspoon Vanilla Extract

    • Spread the frosting into a smooth, even, flat layer using a spatula or knife. Refrigerate cake for at least 4 hours, or overnight. Before serving, cover in sprinkles or chocolate chips.

      Christmas Sprinkles

    Serving: 1slice, Calories: 539kcal, Carbohydrates: 59g, Protein: 7g, Fat: 32g, Saturated Fat: 10g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 81mg, Sodium: 431mg, Potassium: 260mg, Fiber: 1g, Sugar: 48g, Vitamin A: 507IU, Vitamin C: 1mg, Calcium: 157mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • The Christmas Brownies Everyone Begs Me to Make

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    These Peppermint Brownies are rich, fudgy, and layered with a cool burst of mint. The perfect chocolate-mint dessert for holidays or anytime you crave a sweet treat!

    Chocolate and peppermint just belong together, don’t they? These Peppermint Brownies are a holiday favorite at our house—thick, fudgy brownies topped with a creamy homemade peppermint layer and finished with the most irresistible chocolate glaze. They’re the treat my kids beg to help with every December, and honestly, I don’t mind one bit because they disappear just as fast as we can make them.

    Perfect for parties, cookie plates, or sneaking with a cup of cocoa by the Christmas tree.

    Family is Everything

    I’ve had some serious reflecting while making these peppermint patties brownies and I hope you’ll indulge me. Cooking and baking has always been a part of my life, but I never really realized it. My family has 5 children, and I fall right in the middle. Because all us kids were all in totally different stages of life my parents made it a big deal that every single night we had dinner together. No matter if we had to eat a little earlier or a little later we made it happen. So many memories made in that kitchen!

    My mom’s KitchenAid became a symbol to me of those memories and the love felt around our dinner table. It is where my dad and I made my first batch of oatmeal raisin cookies, where mom taught me to make cookie cake and where I started playing around with recipes. Now that I’m older I’ve learned that when you want to know who you are you look to your family and the answer is provided.

    I have my own white KitchenAid now as well as my own children to be in the kitchen with and I’m reminded that I come from a home that was centered on love and I hope to have the same for my children. I pulled it out to make these peppermint brownies and was flooded with all these thoughts and feelings and just needed to share!

    These peppermint patty brownies are so crazy easy to make. This is my new go-to recipe for brownies because although Ina’s Outrageous brownies are amazing, these are fast and taste fantastic. They can easily be cut in half too. And the peppermint patty topping is just like the real deal, only it truly is even better. These are so fantastic!

    several homemade brownies with a white peppermint patty layer topped with glossy chocolate

    Ingredients for Peppermint Brownies

    Brownies

    • Sugar: Sweetens and helps create a tender texture by trapping moisture.
    • Brown Sugar: Adds moisture, chewiness, and a deeper caramel flavor.
    • Canola Oil: Provides fat for richness and keeps the brownies soft and moist.
    • Vanilla Extract: Enhances chocolate flavor and rounds out sweetness.
    • Eggs: Bind ingredients together, add structure, and give brownies a fudgy texture.
    • Cocoa Powder: Main chocolate flavor; also adds structure and balances sweetness.
    • Flour: Provides the framework (structure) by developing gluten when mixed with liquid.
    • Baking Powder: Leavening agent that gives a little lift, preventing brownies from being too dense.
    • Salt: Balances sweetness and enhances chocolate flavor.
    • Chocolate Chips: Add bursts of rich chocolate and extra texture.

    Peppermint Topping

    • Powdered Sugar: Sweetens and creates a smooth, creamy consistency.
    • Peppermint Extract: Delivers the cool, refreshing peppermint flavor.
    • Corn Syrup: Adds smoothness and shine while preventing crystallization.
    • Shortening: Provides stability and a creamy texture without adding strong flavor.
    • Evaporated Milk: Adds richness and helps bind the topping into a spreadable consistency.

    Chocolate Glaze

    • Semi Sweet Chocolate Chips: Melt into a smooth glaze with deep chocolate flavor.
    • Butter: Adds silkiness, shine, and richness, keeping the glaze soft enough to cut through.
    all the ingredients for peppermint brownies in separate small bowls and containers including flour, sugar, eggs, salt, baking soda, cocoa powder, chocolate chips, oil etc.all the ingredients for peppermint brownies in separate small bowls and containers including flour, sugar, eggs, salt, baking soda, cocoa powder, chocolate chips, oil etc.

    How to Make Peppermint Patty Brownies

    1. Prep: Preheat the oven to 350℉ and line a 9×13″ pan and spray with cooking spray.
    2. Make the Brownies: Beat the wet ingredients together in a stand mixer. Whisk the dry ingredients together in a separate bowl. Fold the chocolate chips into the dry ingredients, then add the dry ingredients to the wet ingredients and mix until combined. Pour into the prepared pan and bake.
    1. Make the Peppermint Layer: Add all the ingredients for the peppermint layer to the bowl of stand mixer and mix until well combined. Press the mixture together and place on a large piece of saran wrap. Fold the saran wrap over the top and use a rolling pin to roll out the peppermint layer until it’s about the size of your pan.
    1. Make the Chocolate Glaze: Add the chocolate chips and butter to a microwave safe bowl and melt in 30 second intervals, stirring in between, until smooth.
    2. Assemble the Brownies: Once the brownies have mostly cooled, place the peppermint layer on top. Pour the chocolate glaze over the top and let it set up. Slice and serve.

    Why You’ll Love This Brownie Recipe

    • Festive flavor combo – rich chocolate and cool peppermint are a holiday classic.
    • Three irresistible layers – fudgy brownies, creamy peppermint topping, and a smooth chocolate glaze.
    • Crowd-pleaser – perfect for parties, cookie exchanges, and holiday gift trays.
    • Make-ahead friendly – the flavors get even better after chilling overnight.
    • Kid-approved – little hands love helping spread the peppermint layer and drizzle the glaze. Make those memories!
    • Beautiful presentation – the layers look impressive without a lot of extra work.
    • Customizable – sprinkle crushed candy canes on top for extra crunch and color.

    How Do You Know When Brownies Are Done?

    The easiest way to check brownies for doneness is to stick a toothpick in the center right around the time your recipe says it should be done.

    A few moist crumbs on the toothpick means you will have moist and chewy brownies. If it comes out clean, it’s done to a cake-like brownie.

    If there are any traces of uncooked batter, let it continue baking for another few minutes and repeat the process until the toothpick comes out clean.

    a 9x13 pan full of baked peppermint brownies topped with glossy chocolatea 9x13 pan full of baked peppermint brownies topped with glossy chocolate

    FAQs

    How to Cut Clean Slices

    Let the brownies cool completely. Even chilling them in the fridge will help them set up well for cutting. Then use a hot knife to make clean cuts. Heat the knife by dipping it into a pot of hot water and then drying it off completely and make the cut. Wipe off the knife, dip in the hot water, dry it and cut, and keep repeating.

    Can I use a box mix instead of making the brownies from scratch?

    Yes absolutely! Follow the instructions for a 9×13 baking dish of brownies and then follow the instructions in this recipe for making the peppermint layer and chocolate ganache layer.

    can these brownies be frozen?

    These peppermint patty brownies also freeze extremely well. Let them cool completely and let the chocolate glaze harden. Place them on a baking sheet and flash freeze them for 30 minutes to an hour. Then place them in a ziploc bag with parchment paper separating each layer. They will keep for 2-months. This makes them a great make-ahead holiday treat!!

    How to store peppermint brownies

    Leftover brownies can be stored at room temperature or in the fridge in an airtight container. They will keep for 4-5 days. I honestly love them a little bit chilled!

    a single peppermint patty brownie tilted on it's side showing the creamy peppermint layer and thin, glossy chocolate layer on topa single peppermint patty brownie tilted on it's side showing the creamy peppermint layer and thin, glossy chocolate layer on top

    There’s just something magical about the mix of rich chocolate and cool mint, isn’t there? These Peppermint Brownies are the kind of dessert that feels special without being complicated, which is exactly how I like it.

    Whether you’re baking them up for the holidays, a party, or just a cozy night at home, they’ll disappear fast. So grab a glass of cold milk, cut yourself a big square, and enjoy every fudgy, minty bite—you deserve it!

    a thick and fudgy chocolate brownie with a peppermint patty layer then topped with a thin chocolate layera thick and fudgy chocolate brownie with a peppermint patty layer then topped with a thin chocolate layer

    More Holiday Desserts:

    For the Peppermint Topping

    Prevent your screen from going dark

    For the Brownies

    • In a standing mixer, beat together the sugars, oil and vanilla until smooth.

      2 ¼ Cups Sugar, ¾ Cup Brown Sugar, 1 teaspoon Vanilla, 1 ½ Cup Canola Oil

    • Add the eggs one at a time with the mixer on low speed.

      6 Eggs

    • In a separate bowl, whisk together the cocoa, flour, baking powder and salt.

      1 Cup Cocoa Powder, 1 ½ Cups Flour, ¾ teaspoons Baking Powder, ½ teaspoon Salt

    • Add the chocolate chips and fold them in so they don’t sink to the bottom of the brownies during baking.

      1 Cup Chocolate Chips

    • Add the dry ingredients to the wet ingredients and mix on low until combined.

    • Pour into the greased pan.

    • Bake for 35-45 minutes or until the center is set.

    • Allow the brownies to cool for 20-30 minutes and then opening the saran wrap, gently lay the peppermint on the brownies.

    • Pour the chocolate all over the brownies.

    • Allow to set or just go for it. 😉

    • Set aside.

    For the Peppermint Topping

    • In the bowl of a standing mixer with the paddle attachment, mix together the powdered sugar, peppermint, corn syrup, shortening and evaporated milk.

      7 ½ Cups Powdered Sugar, 1 teaspoon Peppermint Extract, 5 Tablespoons Corn Syrup, 3 Tablespoons Shortening, 5 Tablespoons Evaporated Milk

    • The mixture will take a little time to come together and may be crumbly.

    • Press together into a disc and set on a long piece of saran wrap.

    • Fold the saran wrap over the patty and use a rolling pin to roll into a 9×13″ rectangle.

    • Set aside.

    For the Chocolate Glaze

    • In a microwave safe bowl, add the chocolate and butter.

      1 Cup Semi Sweet Chocolate Chips, ½ Cup Butter

    • Melt for 30 second intervals stirring in between until smooth.

    Brownies can be frozen for 2-3 months.

    Serving: 1brownie, Calories: 1174kcal, Carbohydrates: 168g, Protein: 8g, Fat: 56g, Saturated Fat: 17g, Polyunsaturated Fat: 10g, Monounsaturated Fat: 26g, Trans Fat: 1g, Cholesterol: 106mg, Sodium: 213mg, Potassium: 421mg, Fiber: 6g, Sugar: 145g, Vitamin A: 387IU, Vitamin C: 0.1mg, Calcium: 89mg, Iron: 4mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Cheesy Gruyere Sweet Potato Stacks – Oh Sweet Basil

    Cheesy Gruyere Sweet Potato Stacks – Oh Sweet Basil

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    A sweet potato recipe that is cheesy and buttery with a burst of fresh thyme! If you want a recipe for sweet potatoes that is a little outside the box but glorious, you have to try these Cheesy Gruyere Sweet Potato Stacks!

    Every Christmas we make a cheesy potato dish with gruyere cheese. They are stacked high in a muffin tin and get all crispy and wonderful. This year we decided to make them with sweet potatoes, and we are obsessed with the sweet and salty flavor of these Cheesy Gruyere Sweet Potato Stacks!

    I know when we think of sweet potato side dishes, we think of brown sugar and marshmallows, but I’m telling you, friends, the sweetness of the sweet potatoes paired with the saltiness of the cheeses makes the angels sing! And that fresh pop of thyme…I’m happy dancing around the kitchen! Arms waving, eyes closed, licking my lips and my bootie shakin’…you get that visual?!

    How to Make Sweet Potato Stacks

    I like to get the sweet potatoes prepared first. Peel two large sweet potatoes and then slice them. We always use our favorite mandoline to get those thin perfect slices, but you could totally do it by hand if you don’t have a mandoline. Let’s see those mad knife skills!

    When your sweet potatoes are prepped, preheat your oven to 400 degrees Fahrenheit and spray a muffin tin with cooking spray. You will use all 12 cups of the muffin tin. Place the sweet potatoes in a bowl and add the melted butter. Stir thoroughly, separating the sweet potato slices by hand if needed. You want everything deliciously coated in butter!

    A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

    Combine the cheeses, salt, garlic and thyme in a medium bowl or plastic bag. Place two slices of sweet potato into each cup and scoop one teaspoon of the cheese and spices mixture into each cup and repeat the layers until you reach the top of each cup. Be sure your last layer is cheese! You’ll want that yummy cheesy goodness on top!

    Place the pan in the oven carefully (you don’t want those perfectly constructed stacks to tip over)! Tent the muffin pan with a piece of foil and be sure the foil does not touch the top of the potatoes. The cheese will stick and then you’ll lose that top cheesy layer (tragedy!). Bake for 15 minutes with the foil and then remove it and bake an additional 30 minutes or until the cheese is starting to turn golden. Scoop those golden delicious stacks from the pan with a large spoon and and serve them hot!

    A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

    What to Eat with this Sweet Potato Recipe?

    This is a perfect side dish for Thanksgiving or Christmas. Try it along side our Turkey in a Bowl for Thanksgiving or with Prime Rib for Christmas! But you don’t need a holiday to make these! They go great with just about any meal…steak, salmon, whole roasted chicken, and I could go on and on!

    What is Gruyere Cheese?

    Gruyere cheese is a hard yellow Swiss cheese that has a nutty, sweet but slightly salty flavor. And best of all, it is super melty! We love the flavor it paired with both regular potatoes and sweet potatoes.

    What is the Difference Between Sweet Potatoes and Yams?

    Yams are actually type of sweet potato. Most people think that the orange sweet potato is a “yam”, and different than “sweet potatoes”. Sweet potatoes come in several varieties, white, yellow, orange and purple, but, they are all sweet potatoes.

    A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

    How Do You Slice Sweet Potatoes So Thin?

    I mentioned above that we prefer to use a mandoline to get uniform and thin slices. If you have a nice sharp knife and patience, you could absolutely slice them by hand. Mandolines are handy little kitchen devices to have on hand. We love it for our smoked gruyere scalloped potatoes with leeks, our favorite cheesy potato casserole side dish or for making homemade potato chips! I also use a mandoline to save time when I’m slicing the carrots for our cheesy ground beef and rice casserole!

    Is There a Trick or Removing Thyme Leaves Quickly?

    There would be nothing more tedious than removing thyme leaves one at a time! Here is a couple of tricks to removing them quickly. Remove all the smaller stems coming off the main central stem. The stem for those are typically thin and not woody, so they can be chopped up with the leaves. When you have the smaller stems removed from the main stem, grab the stem at the thinner end and firmly slide your fingers down the main stem going the opposite direction that leaves are growing. This should pop the leaves right off. Discard the stem and give the leaves and smaller stems a rough chop.

    Storage Tips

    Store leftover sweet potato stacks in an airtight container in the fridge. They will keep for 4-5 days.

    They can be warmed up in the microwave or for best results, reheat them in the oven so the cheese gets all crispy again. Set the oven to 350 degrees and plan on 7-10 minutes or until heated through.

    A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.A photo of a sweet potato stack sitting on a wire cooling rack taken from above garnished with fresh time.

    This is a sweet potato recipe everyone is going to ask for! That crispy cheesy combined with the sweet potato and the burst of fresh thyme is going to keep you coming back for more!

    More Delicious SWEET POTATO SIDE DISHES You’ll Want to Try:

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 45 minutes

    1 hour

    Total Time: 2 hours

    Description

    Stacks of sweet potatoes loaded with butter, gruyere and parmesan cheese and a burst of brightness from fresh thyme.

    Prevent your screen from going dark

    • Heat the oven to 400 degrees.

    • Spray a muffin tin with nonstick cooking spray.

    • In a large bowl, add the butter and sliced sweet potatoes. Toss well to coat, pulling apart potatoes as they stick together so that everything is well coated in butter.

      6 Tablespoons Butter, 2 Large Sweet Potatoes

    • In a bowl or plastic bag, add the cheeses, salt, garlic and thyme.

      1 Cup Gruyere Cheese, 1/2 Cup Parmesan, 1 Teaspoon Kosher Salt, 3 Cloves Garlic, 2 Teaspoons Thyme

    • Place 2 slices of sweet potato in each muffin cup. Sprinkle with 1 teaspoon of cheeses and repeat layers until you reach just above each muffin cup, ending with cheese.

    • Carefully place the pan in the oven and tent with a piece of foil, being sure that it does not touch the top of the potatoes or the cheese will stick. Bake for 15 minutes, remove the foil and bake an additional 30 minutes or until cheese is starting to turn golden.

    • Remove from pan and serve hot!

    It’s easiest to remove the potatoes with a large spoon.
    Leftovers can be refrigerated for 4 days.

    Serving: 1stackCalories: 243kcalCarbohydrates: 18gProtein: 9gFat: 16gSaturated Fat: 10gCholesterol: 45mgSodium: 568mgPotassium: 310mgFiber: 3gSugar: 4gVitamin A: 12550IUVitamin C: 3mgCalcium: 273mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

    Cuisine: American

    Recommended Products

    A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.A photo of a stack of thinly sliced sweet potatoes layered with gruyere and parmesan cheese and topped with fresh thyme.

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY! 

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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  • Italian Sauteed Mushrooms Recipe – Oh Sweet Basil

    Italian Sauteed Mushrooms Recipe – Oh Sweet Basil

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    Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

    I remember having huge family gatherings at my mom’s house on holidays like Thanksgiving and Christmas and these Italian Sauteed Mushrooms were always there.  My mom would cook a huge turkey and few side dishes, while everyone else would bring desserts and appetizers.

    Reasons I Love This Recipe

    Crowd Pleaser: Everyone loves my mom’s sautéed mushrooms! I don’t remember a single time that at least one person hasn’t wanted the recipe.

    Easy: You wouldn’t believe how easy it is to make this mushroom recipe. All you will need is 5 ingredients and one SECRET SAUCE.

    Quick: Cooking this easy holiday side dish will only take about 15 minutes.

    Make Ahead: It tastes even better after 48 hours, because the mushrooms will marinate in the Secret Sauce and will make the mushrooms taste extra yummy. Such a win because that means you can prep ahead which is what I need when it comes to big holiday meals!

    What are you waiting for? Scroll down to see how to make The Best Italian Sautéed Mushrooms Recipe.

    Italian Sauteed Mushrooms easy and quick side dish recipe.

    Ingredients You Need to Make the Best Sauteed Mushrooms:

    • Baby Bella Mushrooms: also called cremini mushrooms, they have a deep earthy flavor and beautiful color
    • Italian Dressing: You can make your own homemade Italian dressing or buy your favorite brand from the store. This is the secret sauce combined with the flavor of the bell peppers and onions…so dreamy!
    • Onion: just a yellow onion works great
    • Red Bell Pepper: you could also use orange or yellow
    • Salt and Pepper: adds flavor
    • Parsley: used for garnish

    The measurements for each ingredient can be found in the recipe card at the end of this post. Keep scrolling for all the details!

    Substitutions and Variations

    If you can’t find baby bella mushrooms, white button mushrooms will work fine. They just will lack a little depth of flavor. Portobello mushrooms can also be used. You’ll just want to cut them into bite size pieces. Porcini, chanterelle or shiitake mushrooms are also options but they tend to be quite expensive. You can also do a combination of any of these.

    Fresh parsley can be swapped for any variety of fresh herbs…thyme, oregano, or rosemary will all taste great.

    If you want to add a little heat, add a pinch or two of red pepper flakes.

    Ingredients you will need to make Italian Sauteed Mushrooms easy and quick side dish recipe.Ingredients you will need to make Italian Sauteed Mushrooms easy and quick side dish recipe.

    How to Clean Mushrooms

    Mushrooms can sometimes have dirt on them when they are packaged. Be sure to wipe mushrooms with a dry paper towel to clean them. Don’t wash them in water or use a damp paper towel. Mushrooms are like sponges and will soak up water. You don’t want to add any extra moisture, and you want the mushrooms to soak up the Italian dressing flavors.

    How to Sauté Mushrooms:

    1. Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms (I like to leave the stem on) and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.
    2. To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.
    3. Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!
    a photo of saucy sauteed baby bella mushrooms with sliced red bell peppers and onions in a saute pan.a photo of saucy sauteed baby bella mushrooms with sliced red bell peppers and onions in a saute pan.

    What to Eat with Italian Sauteed Mushrooms

    How to Store Cooked Mushrooms?

    Cooked Mushrooms can be stored in airtight container or a zip bag in the refrigerator from 3-5 days.

    Can Mushrooms be Reheated?

    Have you ever wondered, can mushrooms be reheated? They were so good at that holiday party last night, so why not have them again the next day, right?

    It is recommended not to preheat cooked mushrooms because it can upset the belly.

    After you make these Italian Sautéed Mushrooms, it is best to eat it cold.  You will like how these sautéed mushrooms will taste after they cool off, in my opinion even better!

    a photo of a deep saute pan filled with sliced sauteed mushrooms, sliced red bell peppers, diced peppers all topped with chopped fresh parsley.a photo of a deep saute pan filled with sliced sauteed mushrooms, sliced red bell peppers, diced peppers all topped with chopped fresh parsley.

    You won’t be able to resist the bold umami flavor of these savory Italian sauteed mushrooms! And aren’t they so beautiful?! I just love the colors!

    More Mushroom Recipes You’ll Love:

    Servings: 6

    Prep Time: 5 minutes

    Cook Time: 10 minutes

    Total Time: 15 minutes

    Description

    Delicious & The BEST Italian Sauteed Mushrooms Recipe in the world – this is one of my favorite side dishes my mama makes.

    Prevent your screen from going dark

    • Using a large skillet on a medium/high heat, add 1lb of sliced mushrooms and sprinkle a little salt. Cook for about 5-7 minutes, or until golden brown color, stirring few times.

      1 lb Mushrooms, Salt and Pepper

    • To the same skillet add 1 cup of Italian dressing, 1 diced onion and 1 sliced red pepper. Stir and bring it to a boil. Reduce the heat to medium heat, season with salt and pepper, if needed, cook for 3 more minutes, stirring few times.

      1 Cup Italian Dressing, 1 Onion, 1 Red Bell Pepper, Salt and Pepper

    • Serve warm or cold with a dash of freshly chopped parsley. Keep in the refrigerator in the air tight container for up to 3-5 days. Enjoy!

      Parsley

    Store in an airtight container in the refrigerator.  They will keep for 3-5 days.

    Serving: 0.5cupCalories: 123kcalCarbohydrates: 10gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 4gMonounsaturated Fat: 2gTrans Fat: 0.03gSodium: 394mgPotassium: 342mgFiber: 1gSugar: 7gVitamin A: 635IUVitamin C: 28mgCalcium: 13mgIron: 1mg

    Author: munchkin

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

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    Italian Sauteed Mushrooms easy and quick side dish recipe.Italian Sauteed Mushrooms easy and quick side dish recipe.

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  • White Chocolate Sugar Cookies with Peppermint Royal Icing – Oh Sweet Basil

    White Chocolate Sugar Cookies with Peppermint Royal Icing – Oh Sweet Basil

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    We love a classic Christmas cookie, but lately we’ve been enjoying new versions of old favorites. We have taken your traditional sugar cookie and transformed them into something magical – White Chocolate Sugar Cookies with Peppermint Royal Icing!

    The white chocolate makes the cookies so decadent, and the peppermint in the royal icing makes them your quintessential Christmas cookie.  They are soft and pillow-y, just how a sugar cookie should be, and the royal icing is glossy and gorgeous! I guarantee these cookies are going to becoming a new Christmas favorite!

    Whenever I make sugar cookies, it immediately takes me back to my childhood.  I remember my mom making sugar cookies while she let me and my siblings make a huge mess of tiny pieces of paper flying everywhere as we cut out snowflakes to hang in our windows. We thought hanging snowflakes in the windows was the sure way to guarantee a white Christmas, or at least snow that year!

    a photo of several sugar cookies with white royal icing and green and red sprinkles with one cooking having bites taking out of it

    Now I ask myself, why in the world did I want it to snow?! I’m not the biggest fan now.  Maybe that makes me old.  Or just boring.  Or maybe it makes me smart!  I’m going with smart! Snow is cold (and I loathe cold), wet, messy, dangerous for driving, and just bothersome. Before you all go crazy on me, it is pretty!  Freshly fallen snow on the trees and rooftops is gorgeous!  As long as I don’t have to go anywhere and can admire if from the comfort of my warm home, it can snow all it wants!  I just became 95-years-old!

    Nailed it!

    Okay, now I’ve gotten all side-tracked! These sugar cookies are easy!  Have you ever seen those mesmerizing videos of people doing the most ornate and beautiful cookie decorating ever?  I could watch those all day!  They make it look so easy that anyone could do it!  And then have you ever tried to do it?  Hahaha!  You could put me on an episode of Nailed It with some of my creations!  So I stick with the simple shapes and decorating!

    Plus, this way my kids can help, and kids love everything about making sugar cookies! I mean, what is there not to love?!  Making the dough, rolling it out, cutting out shapes, baking the cookies, and then decorating them…it’s like one big party!

    A photo of a sugar cookie frosted with white royal icing with red and green sprinklesA photo of a sugar cookie frosted with white royal icing with red and green sprinkles

    Extract Mania

    These white chocolate sugar cookies with peppermint royal icing just scream Christmas, but one thing I love about these cookies is that you can swap the extract for any flavor to fit any holiday or season.  Here are some ideas:

    • LEMON for spring or summer, Mother’s Day, a baby or bridal shower
    • COCONUT for summer or Easter
    • MAPLE for fall or Thanksgiving
    • ORANGE for just about an reason or season
    • CAKE BATTER…say what?  Yes, I did see cake batter extract the other day at the store. I bet that would be delish in this recipe!
    • RASPBERRY for Valentine’s Day or a girls night
    • ROOT BEER because, why not?  I bet it would take like a root beer float!
    • ALMOND for any and all occasions because almond extract is so dang good!
    A photo of several round sugar cookies with white royal icing and red and green sprinklesA photo of several round sugar cookies with white royal icing and red and green sprinkles

    Can Sugar Cookies Be Frozen?

    Yes!  We have frozen both the dough for these and the finished cookies (unfrosted).  For freezing the dough, wrap the cookie dough tightly in plastic wrap, and then stick it in the freezer. When you are ready to bake them, be sure to plan ahead because they need to thaw overnight in the refrigerator.  They are ready to roll out, cut into shapes, and bake according to the instructions in your recipe.

    Here are the steps for freezing these cookies after they have been baked:

    1. After the cookies have cooled completely, place them on a baking sheet and freeze until solid.
    2. Place in an airtight container with parchment between each layer. They can also be placed into Ziplock bags.
    3. They be frozen for up to 3 months and still taste great.
    4. When you are ready to eat them, take the cookies out of the containers and thaw them overnight in the refrigerator or on the counter.
    5. Make the royal icing and decorate as desired.
    a closeup photo of a stack of sugar cookies with white frosting and red and green sprinkles with a bite out of the top cookiea closeup photo of a stack of sugar cookies with white frosting and red and green sprinkles with a bite out of the top cookie

    Dough Too Dry or Too Sticky

    Sometimes when it comes to rolling out the cookie dough, we can run into some issues.  Is there anything more frustrating when sugar cookie dough is too sticky or too crumbly? Here are some solutions!

    • Too sticky to roll – the dough is not chilled enough or doesn’t have enough flour
      • SOLUTION: Cover and chill dough longer, and worse case scenario, add a little flour a couple tablespoons at a time and incorporate into the dough
    • Too dry or crumbly – the dough has too much flour
      • SOLUTION: Dribble in a little vegetable oil until you reach the desired consistency
    • Dough cracks when you roll it – the dough is too cold
      • SOLUTION: Cover the dough and let it sit at room temperature until it warms up slightly

    These cookies are meant to be soft! If you’re looking for a more dense, hard cookies, try our White Chocolate Peppermint Shortbread cookies!

    A closeup photo of a sugar cookie frosted with white royal icing with red and green sprinklesA closeup photo of a sugar cookie frosted with white royal icing with red and green sprinkles

    How Thick Should I Roll Out the Dough?

    The dough for these sugar cookies should be rolled out to 1/2″ thick.  Any thicker, and the cookies won’t bake through completely.  Any thinner, and the cookies will be hard and crispy.  At 1/2″ thick, they bake perfectly and come out soft and perfect!

    Why Do You Chill Sugar Cookie Dough?

    When you chill sugar cookie dough, solidifies the fat in the cookies so as the cookies bake, the fat in the chilled cookie dough takes longer to melt. The cookies spread less the longer the fat remains solid which is exactly what we are after with sugar cookies!

    A photo of a sugar cookie frosted with white royal icing with red and green sprinklesA photo of a sugar cookie frosted with white royal icing with red and green sprinkles

    Royal Icing 101

    If you Google “royal icing”, just about everything you are going to find will say that royal icing is made with powdered sugar, egg whites, and an extract.  That is the recipe for your traditional royal icing.  We have changed things a little here so that you aren’t eating raw egg whites. We have replaced the egg whites with a little corn syrup and room temperature water.  You still get that glossy finish that hardens slightly as it dries.  It tastes delicious!

    You can also make royal icing with meringue powder instead of egg whites, but I’ll save that for a different day. Meringue powder isn’t something the most people just have on hand.

    What are the Types of Royal Icing Consistency?

    Flood Consistency: The thinnest consistency used to fill large areas with icing. It creates a flat base for further decorating. I use the counting method to know when the consistency is right. Scoop up some of the icing and then drip it back onto the rest of the icing. It should disappear back into itself in about 10 seconds.

    Piping (or Outline or Medium) Consistency: This is a slightly thinner consistency than the stiff icing that is used to pipe around the outline of the area you want to flood. It will act as a barrier to your flood icing so the flood icing doesn’t run off the edges of your cookie. It can also be used for text. For the counting method, it will disappear back into itself in 15-20 seconds. It’s also a similar consistency to toothpaste.

    Stiff Consistency: A very thick consistency used to pipe detailed text or objects that require a lot of detail like leaves, flowers or ruffles. It will hold it’s shape no matter what. If you pipe it straight up, it will stay up and stiff.

    For these simple cookies, I only used the piping consistency and the flood consistency, no stiff consistency needed.

    So make your way to the kitchen and make a batch of these white chocolate sugar cookies!  We want to see photos of all your beautiful creations!!

    Seasonal Cookie RECIPES

    Servings: 36

    Prep Time: 3 hours

    Cook Time: 12 minutes

    Additional Time: 48 minutes

    Total Time: 4 hours

    Description

    We love a classic Christmas cookie, but lately we’ve been enjoying new versions of old favorites. We have taken your traditional sugar cookie and transformed them into something magical – White Chocolate Sugar Cookies with Peppermint Royal Icing!

    Prevent your screen from going dark

    • Chop the white chocolate bar into chunks.

      4 Ounce White Chocolate

    • Place the white chocolate in a small bowl and microwave in 30-second intervals for 2 minutes or until melted.

    • In a bowl, whisk together the flour, baking powder and salt.

      2 3/4 Cups Flour, 1/2 teaspoon Baking Powder, 1/2 teaspoon Salt

    • In a standing mixer, beat together the butter and sugar on medium speed for 3-4 minutes.

      1 Cup Butter, 1/2 Cup Sugar

    • Scrape down the sides of the bowl and add the egg and vanilla. Mix again.

      1 Egg, 1/2 teaspoon Vanilla Extract

    • Pour the melted and slightly cooled white chocolate and mix

    • Add the flour, baking powder and salt mixture and mix a final time until the dough just comes together.

    • Place a piece of plastic wrap on the counter and put half of the dough on it. Cover the entire ball of dough and gently pat into a disk.

    • Repeat with remaining dough and place in the fridge for 1 hour or up to overnight.

    • Preheat the oven to 350 degrees.

    • Line a baking sheet with parchment paper.

    • Unwrap the dough and sprinkle a little powdered sugar on the counter to avoid sticking.

    • Using a rolling pin dusted with powdered sugar, roll the dough out to 1/2″ thick.

    • Using cookie cutters, cut the dough and place on the baking sheet.

    • Bake for 10-12 minutes and remove from the oven, repeating with remaining dough.

    • Meanwhile, prepare the icing.

    Royal Icing

    • In a bowl, add the powdered sugar, corn syrup, peppermint and water. Mix together until smooth, shiny and when you lift the spoon a ribbon of icing stays on the top of the icing before finally melting back in.

      1 1/2 Cups Powdered Sugar, 1 teaspoon Corn Syrup, 1/2 teaspoon Peppermint Extract, 2-3 Tablespoons Water

    • Frost cookies using a piping bag and small tip. Add sprinkles if desired.

      Sprinkles for decorating

    Sugar cookies can be frozen for up to 3 months.

    Serving: 1gCalories: 111kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gCholesterol: 14mgSodium: 78mgPotassium: 17mgFiber: 1gSugar: 8gVitamin A: 158IUCalcium: 5mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Cookies Recipes on the Planet

    Recommended Products

    REMEMBER TO SUBSCRIBE TO our FREE Oh Sweet Basil NEWSLETTER AND RECEIVE EASY RECIPES DELIVERED INTO YOUR INBOX EVERY DAY!

    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

    a photo of a stack of four sugar cookies with white frosting and red and green sprinkles with a bite out of the top cookiea photo of a stack of four sugar cookies with white frosting and red and green sprinkles with a bite out of the top cookie

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  • Maple Baked Brie with Cranberry Jam – Simply Scratch

    Maple Baked Brie with Cranberry Jam – Simply Scratch

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    This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges and wine!

    Maple Baked Brie with Cranberry Jam

    In need of a festive holiday appetizer? Look no further.

    While maple baked brie sounds and looks impressive, it’s one of the easiest appetizers to make and polish off. The creaminess of the melty brie paired with the earthy rosemary, sweet maple syrup and tart orange cranberry jam is a match made in heaven.

    Maple Baked Brie with Cranberry JamMaple Baked Brie with Cranberry Jam

    I like to serve this with seedy cracker crisps (I found mine at Target), but any crackers, crostini or even apple wedges will do.

    Maple Baked Brie with Cranberry Jam ingredientsMaple Baked Brie with Cranberry Jam ingredients

    To Make This Maple Baked Brie With Cranberry Jam You Will Need:

    • cranberries – Add a delicious tart flavor.
    • light brown sugar – Lends sweetness.
    • orange juice and zest– Adds bright citrus flavor.
    • rosemary (fresh) – Adds a fresh woodsy flavor with notes of  lemon, pepper and sage.
    • brie cheese – Use double or triple cream brie.
    • real maple syrup – Lends maple flavor and sweetness.
    • toasted walnuts – Or use toasted pecans.
    • flaky salt – Adds crunchy texture and salty pockets of flavor.
    • crackers, toasted bread or apple wedges – for serving.

    rinse cranberriesrinse cranberries

    Preheat your oven to 350℉ (or 180℃).

    Meanwhile, sort through 6 ounces of fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.

    cranberries, orange juice, brown sugar, orange zest and chopped rosemary in saucepancranberries, orange juice, brown sugar, orange zest and chopped rosemary in saucepan

    In a 2-quart saucepan, add the cranberries, 1/2 cup brown sugar, 1/2 cup orange juice, 1 teaspoon grated orange zest and 2 teaspoons chopped fresh rosemary.

    stir to combine and bring to a simmer for 12 minutesstir to combine and bring to a simmer for 12 minutes

    Stirring often, simmer over medium to medium-low heat for 12 minutes.

    cranberry jamcranberry jam

    Remove and let cool slightly.

    toast walnuts in skillettoast walnuts in skillet

    Meanwhile, toast 1/2 cup of walnuts or pecans. Once toasted, remove and chop.

    score brie and place on parchment in panscore brie and place on parchment in pan

    Place 8 0unce round of brie onto parchment and place on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down.

    drizzle with real maple syrupdrizzle with real maple syrup

    Drizzle with 2 tablespoons pure maple syrup.

    bake for 8 to 10 minutesbake for 8 to 10 minutes

    Bake on the middle rack of your preheated oven for 8 to 10 minutes.

    maple baked briemaple baked brie

    Remove and use the parchment to lift and place onto a serving board or platter.

    Maple Baked Brie with Cranberry JamMaple Baked Brie with Cranberry Jam

    Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.

    Add the remaining jam to a small bowl and place next to the brie for those who either want just the jam or to add extra jam to their cracker.

    Maple Baked Brie with Cranberry JamMaple Baked Brie with Cranberry Jam

    I serve this with cracker crisps. These are not homemade, they are the Good & Gather cranberry pumpkin seed cracker crisps and they are so good!

    Maple Baked Brie with Cranberry JamMaple Baked Brie with Cranberry Jam

    However you could also use crostini, wasa crackers, crispbread or apple wedges.

    Click Here And Browse More Appetizer Recipes!

    Maple Baked Brie with Cranberry JamMaple Baked Brie with Cranberry Jam

    Enjoy! And if you give this Maple Baked Brie recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Maple Baked Brie with Cranberry JamMaple Baked Brie with Cranberry Jam

    Yield: 8 servings

    Maple Baked Brie with Cranberry Jam

    This Maple Baked Brie is one of the easiest appetizers to prepare. Double cream brie is topped with pure maple syrup and baked, getting all soft and creamy before being topped with a homemade cranberry orange jam, toasted walnuts and rosemary. Serve with crackers, crostini or apple wedges.

    Prep Time: 5 minutes

    Cook Time: 12 minutes

    Total Time: 17 minutes

    FOR THE JAM:

    • 6 ounces cranberries
    • 1/3 cup brown sugar
    • 1/2 cup orange juice
    • 1 teaspoon orange zest
    • 2 teaspoons chopped fresh rosemary

    FOR THE BRIE:

    • 8 ounces double or triple cream brie
    • 2 tablespoons maple syrup

    FOR SERVING:

    • 1/2 cup walnuts, or pecans
    • 1/2 teaspoon chopped fresh rosemary
    • flaky sea salt
    • toasted bread or crackers

    MAKE THE JAM:

    • Sort through the fresh cranberries, discarding any mushy or blemished ones. Then give them a good rinse.

    • In a 2-quart saucepan, add the cranberries, brown sugar, orange juice, orange zest and rosemary. Stirring often, simmer over medium to medium-low heat for 12 minutes. Remove and let cool slightly.

    MAKE THE BRIE:

    • Meanwhile, place the brie onto a small square piece of parchment paper and set it on a rimmed baking sheet. Using a paring knife score the top roughly 1/8 of an inch down into a crisscross pattern.

    • Drizzle with maple syrup and then bake on the middle rack of your preheated oven for 8 to 10 minutes.

    • Add the walnuts (or pecans) in a dry skillet. Heat over medium to medium-low until fragrant. Remove, let cool slightly and then chop.

    SERVE:

    • Remove using the parchment to lift and place onto a serving board or platter. Top with some of the cranberry jam, toasted nuts, a sprinkle of rosemary and flaky salt.Add the remaining jam and walnuts to two small bowls and place next to the brie for those who either want just the jam or to add extra jam and walnuts to their cracker.

    The nutritional value is for the brie and does not include the crackers, bread or apple wedges when serving.

    Serving: 1ounce, Calories: 208kcal, Carbohydrates: 18g, Protein: 7g, Fat: 13g, Saturated Fat: 5g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 3g, Cholesterol: 28mg, Sodium: 182mg, Potassium: 148mg, Fiber: 1g, Sugar: 14g, Vitamin A: 215IU, Vitamin C: 11mg, Calcium: 76mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Appetizers & Snacks

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • Cranberry Küchen – Simply Scratch

    Cranberry Küchen – Simply Scratch

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    Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

    Cranberry Küchen

    If there is one dessert that’s sure to grace my dessert table at Christmas it’s Cranberry Küchen.

    I’m not sure exactly when this tradition started, I’m just glad it’s exists.

    Küchen is German for cake. So I guess this is a cake, even though it’s a more of a bar. But whatever, let’s not get technical. This cake has it all; tart cranberries with a hint of orange and cinnamon that has a delicious sour cream topping, that I can only describe as cheesecake-custard-like. To.Die.For.

    Cranberry KüchenCranberry Küchen

    My homemade yellow cake mix and leftover cranberry sauce makes this dessert a cinch and is one of my favorite desserts this time of year!

    Cranberry Küchen ingredients.Cranberry Küchen ingredients.

    To Make This Cranberry Küchen You Will Need:

    • yellow cake mix (homemade) – The base to the crust.
    • unsalted butter – Lends flavor and helps bind the crust ingredients.
    • cranberry sauce (homemade) – I use one full recipe in cranberry küchen.
    • orange zest – Lends bright citrusy flavor.
    • cinnamon (ground) – Lends distinct warm and woodsy flavor.
    • sour cream – Adds tangy creamy flavor.
    • egg – Helps set the sour cream topping.
    • pure vanilla extract – Adds distinct flavor and enhances the other flavors in this dessert.

    large mixing bowl with yellow cake mix and unsalted butter.large mixing bowl with yellow cake mix and unsalted butter.

    Make The Crust:

    Preheat your oven to 350℉ or (180℃).

    In a large mixing bowl, add the yellow cake mix and 1/2 cup of unsalted butter.

    blend using a pastry blenderblend using a pastry blender

    Using a pastry blender, cut in the butter into the cake mix until crumbly.

    Transfer cake mix to a 9x13 jelly roll panTransfer cake mix to a 9x13 jelly roll pan

    Next transfer the butter and cake mix onto a 10×15 jelly roll pan. I linked the pan I used below in the recipe printable.

    However, you can use a 9×13 glass or ceramic baking dish, but the crust will be much thicker.

    press into the panpress into the pan

    Then with your fingers (or the flat bottom of a drinking glass) press it into the pan.

    pressed cake mixture in pan.pressed cake mixture in pan.

    Try not to pack it too tightly, while also giving it a little edge around the sides.

    partially baked crust.partially baked crust.

    Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating the pan halfway through.

    cranberry sauce, orange zest and cinnamon in a bowl.cranberry sauce, orange zest and cinnamon in a bowl.

    Make The Cranberry Filling:

    While the crust is baking, in a medium mixing bowl, add 1 recipe of homemade cranberry sauce, 1 teaspoon grated fresh orange zest and 1 teaspoon ground cinnamon.

    Cranberry filling.Cranberry filling.

    Give that a stir and set aside.

    sour cream toppingsour cream topping

    Make The Sour Cream Topping:

    Next, in a 2-cup liquid measuring cup, measure and add 8 ounces sour cream, 1 egg and a splash of vanilla extract.

    whisk to combine.whisk to combine.

    Whisk to combine.

    cranberry filling in par-baked crust.cranberry filling in par-baked crust.

    Pour the cranberry sauce into the crust and spread it out evenly.

    Drizzle with sour cream mixture.Drizzle with sour cream mixture.

    Next, drizzle the sour cream topping haphazardly over top. As you can see, it doesn’t have to be perfect.

    baked Cranberry Küchenbaked Cranberry Küchen

    Bake on the middle rack of your preheated oven for 20 to 25 minutes.

    cut Cranberry Küchen into squarescut Cranberry Küchen into squares

    Allow the Cranberry Küchen to completely cool before slicing into squares. Since this is more like a cookie crust than a cake, you will need to press the knife firmly to cut. I also like to dust with powdered sugar.

    This Cranberry Küchen also is delicious served with a hot cup of coffee or tea.

    Cranberry KüchenCranberry Küchen

    How To Store Cranberry Küchen:

    Store any leftover Cranberry Küchen in the pan, covered with plastic wrap and refrigerate for up to 4 days.

    Can you Make Cranberry Küchen in advance?

    Yes! Just keep it wrapped with plastic and refrigerate. The sour cream topping will absorb more of the cranberry sauce as it sits so it will be more pink than yellow the next day.

    Cranberry KüchenCranberry Küchen

    Enjoy! And if you give this Cranberry Küchen recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cranberry KüchenCranberry Küchen

    Yield: 12 servings

    Cranberry Küchen

    Cranberry Küchen is a dessert staple at Christmastime. A sugar cookie-like crust topped with a cinnamon and orange cranberry filling and a vanilla sour cream topping. Yields 12 to 16 pieces depending on how you cut it.

    Prep Time: 25 minutes

    Cook Time: 35 minutes

    Total Time: 1 hour

    • 1 recipe homemade yellow cake mix
    • 1/2 cup unsalted butter
    • 1 recipe homemade cranberry sauce
    • 1 teaspoon ground cinnamon
    • 1 teaspoon orange zest, or about 2 clementine oranges
    • 8 ounces sour cream
    • 1 large egg
    • 1 splash pure vanilla extract
    • powdered sugar, for serving

    MAKE THE CRUST:

    • Empty the cake mix into a large bowl and use a pastry cutter to cut in the butter.

    • Spread it all onto a 10×15 jelly roll pan (linked above), pressing gently to form a crust. Try not to pack it too tightly, while also giving it a little edge around the sides.

    • Partially bake the crust on the middle rack of your preheated oven for 10 minutes, rotating halfway through baking, then remove it and set aside.

    MAKE THE CRANBERRY FILLING:

    • Meanwhile, in a medium bowl combine the homemade cranberry sauce, cinnamon and orange zest. Pour into the crust and spread it evenly.

    MAKE THE SOUR CREAM TOPPING:

    • In a 2-cup liquid measuring cup, add the sour cream, egg and a splash of vanilla. Stir until everything is incorporated and drizzle haphazardly over top of the cranberries.

    • Slide back into your preheated oven and bake 20 to 25 minutes or until the sour cream mixture is set and the crust edges are lightly golden brown.

    • Let cool, slice and serve with a dusting of powdered sugar.

    Serving: 1bar, Calories: 337kcal, Carbohydrates: 45g, Protein: 4g, Fat: 16g, Saturated Fat: 9g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.5g, Cholesterol: 57mg, Sodium: 349mg, Potassium: 61mg, Fiber: 1g, Sugar: 26g, Vitamin A: 495IU, Vitamin C: 0.4mg, Calcium: 109mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Desserts & Sweet Treats

    Cuisine: American, German

    Originally shared in December of 2012. I recently updated the photography and post to be more helpful and up to date.

    This post may contain affiliate links.

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  • Leek and Wild Mushroom Stuffing – Simply Scratch

    Leek and Wild Mushroom Stuffing – Simply Scratch

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    This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

    Leek and Wild Mushroom Stuffing

    Mushroom lovers unite.

    My sister, Christine has been telling me about a leek and mushroom stuffing she makes on Thanksgiving for years now. Although she’s the only one who likes mushrooms, she still makes it just for her because she’s loves it that much. That’s the same situation I find myself in at my house. So I felt compelled to make this recipe asap because a) I love mushrooms, wine, butter and bread. b) If my sister loves it, then I know I will too. And c) Did I mention it has mushrooms, wine, butter and bread?

    Let me just say that I’m so glad I made this recipe! This stuffing is SO flavorful and earthy yet the flavors of the garlic, leek and ever-so-subtle wine still shine. I know, I know, typically stuffing or dressing recipes are reserved for Thanksgiving, but why? I don’t make nor follow most rules, and so I couldn’t wait to make share this recipe here with you because it really is that good.

    Leek and Wild Mushroom StuffingLeek and Wild Mushroom Stuffing

    And I happen to feel this would be great whether you serve it with roast turkey, a holiday ham or as an addition to a vegetarian feast.

    Leek and Wild Mushroom Stuffing ingredientsLeek and Wild Mushroom Stuffing ingredients

    To Make This Wild Mushroom Stuffing You Will Need:

    • dried porcini mushrooms – I ordered mine from Amazon because no major stores had it in stock. I’ve linked it in the recipe printable.
    • hot water – This will reconstitute the mushrooms. Save the soaking liquid-gold as you will need it in the recipe.
    • butter – The original recipe didn’t mention salted or unsalted. So I used unsalted.
    • shiitake mushrooms – Remove stems (discard) and slice.
    • button mushrooms – Trim ends and slice.
    • leek – Be sure to chop, rinse well and pat dry. Sand and dirt like to hide in all those layers. I use a salad spinner for this.
    • garlic – Adds distinct punchy flavor.
    • dry white wine – Like chardonnay (I use un-oaked) or sauvignon blanc. Use one you like to sip!
    • thyme (fresh) – Lends an earthy, slightly minty and lemony flavor.
    • baguette – The original recipe calls for 12 ounces, however I feel 16 ounces would be fine too.
    • kosher salt – Enhances the flavors in this recipe.
    • freshly ground black pepper – Adds some subtle bite and flavor.
    • egg – Needed to bind the stuffing ingredients together.

    buttered 9x13 baking dishbuttered 9x13 baking dish

    Preheat your oven to 350℉ (or 180℃).

    Grease a 9×13 baking dish with butter.

    soak porcini mushrooms in hot watersoak porcini mushrooms in hot water

    Soak The Dried Porcini Mushrooms.

    Add 1/2-ounce of dried porcini mushrooms to a heat-safe bowl. Pour 1-1/2 cups hot (boiling) water over top and let soak for 30 minutes.

    soaked porcini mushrooms soaked porcini mushrooms

    After 30 minutes, use a slotted spoon to remove the mushrooms and transfer to a cutting board and finely chop. Pour the soaking liquids into another small bowl, leaving behind any sediment. Save and set this liquid gold off to the side, you will need it later in the recipe.

    cubed baguettecubed baguette

    Make The Stuffing:

    Meanwhile, cube up a 12 to 16 ounce baguette into bite-size pieces and add to a large mixing bowl.

    sliced mushrooms and butter in potsliced mushrooms and butter in pot

    In a 6 to 7-quart dutch oven over medium-high heat, add 1 cup butter and 12 ounces sliced shiitake and 16 ounces button mushrooms. Stir and cook until softened, about 10 minutes.

    add leeks and garlic to softened mushroomsadd leeks and garlic to softened mushrooms

    Add in 1-1/2 cups chopped leeks (that have been rinsed and patted dry) and 6 cloves chopped fresh garlic. Stir and cook for 5 minutes.

    add chopped porcini and chopped thymeadd chopped porcini and chopped thyme

    Next add in the chopped porcini and 1 tablespoon chopped fresh thyme.

    pour in 2 cups winepour in 2 cups wine

    Pour in 2 cups dry white wine (yes, 2 cups) and cook until evaporated, or about 5 minutes.

    stir and cookstir and cook

    Note: I can never get the wine to completely evaporate and that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing without being overly wine-y – in my opinion.

    add mushroom mixture to breadadd mushroom mixture to bread

    Transfer the mushroom leek mixture to the bowl with the bread. Season with 3/4 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Toss to combine.

    pour in enough porcini soaking liquidspour in enough porcini soaking liquids

    Pour in enough of the porcini soaking liquids to moisten. I only add 1/2 cup and froze the remaining in an ice cube tray for a later use.

    mushroom bread mixture in bowlmushroom bread mixture in bowl

    Taste one last time and season with more salt and pepper if desired.

    pour in beaten eggpour in beaten egg

    Once seasoned, pour in 1 large beaten egg.

    toss to combinetoss to combine

    Toss one last time to combine.

    transfer stuffing mixture to prepared pantransfer stuffing mixture to prepared pan

    Transfer the stuffing mixture to the prepared pan. Bake on the middle rack of your preheated oven for 40 minutes.

    Wild Mushroom StuffingWild Mushroom Stuffing

    Remove and serve immediately.

    Leek and Wild Mushroom StuffingLeek and Wild Mushroom Stuffing

    It smells absolutely heavenly.

    Leek and Wild Mushroom StuffingLeek and Wild Mushroom Stuffing

    What To Serve with Leek and Wild Mushroom Stuffing:

    Click Here For More Holiday Recipes!

    Wild Mushroom StuffingWild Mushroom Stuffing

    Enjoy! And if you give this Leek and Wild Mushroom Stuffing recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Leek and Wild Mushroom StuffingLeek and Wild Mushroom Stuffing

    Yield: 10 servings

    Leek and Wild Mushroom Stuffing

    This Leek and Wild Mushroom Stuffing is extremely flavorful and simple to make. A mixture of sautéed shiitake, white button and (reconstituted) porcini mushrooms combined with leeks, garlic, lots of butter, white wine and cubed bread is an incredible side dish to turkey, ham or a wonderful addition to a vegetarian meal. Yields 10 to 12 servings.

    Prep Time: 35 minutes

    Cook Time: 40 minutes

    Total Time: 1 hour 15 minutes

    • 1/2 ounce dried porcini mushrooms
    • 1½ cups boiling water
    • 12 to 16 ounces baguette, cubed
    • 1 cup unsalted butter
    • 16 ounces button mushrooms, stems trimmed and then sliced
    • 12 ounces shiitake mushrooms, stems removed and then sliced
    • 1½ cups chopped leeks, rinsed and patted dry
    • 6 cloves garlic, chopped
    • 2 cups dry white wine , like chardonnay or sauvignon blanc (one you like to sip)
    • 1 tablespoon chopped fresh thyme
    • kosher salt
    • freshly ground black pepper
    • 1 large egg, beaten

    SOAK THE PORCINI MUSHROOMS:

    • Place dried porcini into a heat safe bowl and pour the hot water over top. Letsit for 30 minutes to soften. Then use a slotted spoon to transfer softened mushrooms to a cutting board and finely chop.Pour soaking liquid into a smaller bowl (to use later), discarding any sediment.

    MAKE THE STUFFING:

    • Preheat oven to 350℉ (or 180℃) and grease a 9×13 baking dish with butter.

    • Cut the (12 to 16 ounce) baguette into bite-size cubes and add to large bowl.

    • In a 6 to 7-quart dutch oven over medium-high heat, add the butter and sliced shiitake and button mushrooms. Stir and cook until softened, about 10 minutes.

    • Add leeks and garlic, stir and cook for 5 minutes.

    • Next add the chopped porcini, thyme and pour in the wine. Stirandcook until wine evaporates. About 5 minutes. If after 5 minutes there’s still some liquid, that’s okay, it will evaporate when in the oven and makes for a delicious and moist stuffing.

    • Transfer mushroom mixture to the bowl with the bread and toss to combine.

    • Taste and season with 3/4 teaspoon salt and 1/2 teaspoon freshly ground black pepper.

    • Add enough of the porcini soaking liquids to moisten. I used 1/2 cup and froze the rest in an ice cube tray for another purpose.

    • Taste one last time and season to taste, if needed. Add in beaten egg and stir to combine.

    • Transfer to the prepared baking dish and bake on the middle rack of your preheated oven for 40 minutes.

    • Serve immediately.

    Serving: 1serving, Calories: 335kcal, Carbohydrates: 25g, Protein: 7g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 1g, Cholesterol: 67mg, Sodium: 376mg, Potassium: 394mg, Fiber: 3g, Sugar: 4g, Vitamin A: 850IU, Vitamin C: 4mg, Calcium: 66mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This recipe was slightly adapted from Epicurious.com

    This post may contain affiliate links.

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  • Holiday Acorn Squash Recipe – Oh Sweet Basil

    Holiday Acorn Squash Recipe – Oh Sweet Basil

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    This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash. Toss with herbs and spices, then roast until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds. Season with extra virgin olive oil and maple syrup.

    Cade says that is the best side dish I’ve ever made. And that is saying something, because we have some great ones here on the blog (I’m thinking of you, homemade focaccia and gruyere sweet potato stacks!)! This acorn squash recipe is both Thanksgiving and Christmas worthy! You’re going to LOVE it!

    Recommended Equipment

    Before You Begin…

    You’ll want to start by toasting the pepitas (pumpkin seeds)! This adds such a delicious nutty flavor and crunchy texture.

    a photo of several slices of roasted acorn squash on a wooden plate topped with feta, pomegranate seeds, pepitas and fried sage.

    Ingredients for Holiday Acorn Squash

    Okay, this ingredients list is going to look a bit daunting at first glance, but don’t run away! Many of the ingredients are seasonings that you’ll already have. Here is what you will need:

    For the Pepitas

    • Pumpkin Seeds: also known as pepitas
    • Olive Oil: helps toast the pumpkin seeds
    • Seasonings: Salt, Pepper, Smoked Paprika, and Chili Powder
    a photo of a bowl of pepitas with a container or pepitas sitting next to it.a photo of a bowl of pepitas with a container or pepitas sitting next to it.

    For the Squash

    • Acorn Squash: If you’re not a fan of acorn squash, you can use butternut or honeynut.
    • Pure Maple Syrup: You want the real deal here, no imitation pancake syrup!
    • Orange: We will use the juice and zest for a pop of fresh citrus flavor.
    • Butter: helps the acorn roast and get golden and caramelized
    • Seasonings: Ground Cinnamon, Fresh Ginger, Smoked Paprika, and Cardamom Powder
    a photo of all the seasonings for holiday acorns squash in separate small bowls and a half an orangea photo of all the seasonings for holiday acorns squash in separate small bowls and a half an orange
    • Pomegranate: You can extract the seeds yourself from a pomegranate (see section below) or just buy pomegranate seeds.
    • Brown Sugar: adds sweetness and rich flavor
    • Extra-Virgin Olive Oil: used to toast and crisp the sage leaves
    • Sage Leaves: adds flavor and crunch
    • Thyme: used as garnish for the squash and adds fresh herby flavor
    • Kosher Salt: adds flavor
    • Feta: You can use goat cheese instead or omit the cheese if you want.

    The measurements for all the ingredients can be found in the recipe card at the end of this post.

    a photo of all the toppings for holiday acorn squash including pepitas, feta cheese, pomegranate seeds, and orange zest.a photo of all the toppings for holiday acorn squash including pepitas, feta cheese, pomegranate seeds, and orange zest.

    What are Pomegranate Arils?

    Pomegranate arils are the clear red seed pod in the pomegranate. They are tart and give you a nice pop of juice and flavor.

    How to Seed a Pomegranate

    This is the easiest way to extract the seeds from a pomegranate:

    1. Roll the fruit first to loosen the seeds.
    2. Score around the middle and tear it open into halves.
      • PRO TIP: You can also score 4 lines from top to bottom to quarter the pomegranate.
    3. Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.
    a photo of a large serving spoon dishing up a roasted holiday acorn squasha photo of a large serving spoon dishing up a roasted holiday acorn squash

    How to Make Holiday Acorn Squash

    I am going to walk you through the step-by-step instructions for making each part of this sensational holiday side dish. It’s so simple but is going to wow all your holiday guests! Here are the basic steps:

    1. Toast: Your first step will be to toast the pumpkin seeds on a baking sheet in the oven.
    2. Cut: Slice and prep the acorn squash for roasting.
    3. Sauce: Make the sauce for the acorn squash and spoon it over the top of the squash then sprinkle the squash with more brown sugar.
    4. Roast: Cook the squash and flip the slices halfway through roasting.
    5. Fry: While the squash is roasting, fry the sage leaves until crispy.
    6. Assemble: When the squash is finished, move it to a serving plate and top with the toasted pumpkin seeds, crispy sage, pomegranate seeds, feta and orange zest.
    7. Serve: Drizzle the sauce leftover on the roasting pan over the top of the squash, sprinkle with thyme and serve.

    All of the instructions in full detail can be found in the recipe card at the end of the post. You can also print or save the recipe there.

    a photo of uncooked acorn slices coated in seasonings scattered on a baking sheet.a photo of uncooked acorn slices coated in seasonings scattered on a baking sheet.

    How to Cut an Acorn Squash

    Cutting an acorn squash, or any kind of squash, can be a little challenging. They are round and very hard. Let’s cut the acorn squash in a safe way!

    Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.

    Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.

    Scoop out the seeds inside with a spoon and then lay the squash flat (flesh) side down and cut into 1/2 inch slices.

    Can You Eat the Skin?

    Yes, you can eat the skin of acorn squash. As the slices of squash roast, the skin becomes very tender and easily sliced and eaten with the squash.

    a photo of a bundle of fresh sage leaves sitting on a wooden tablea photo of a bundle of fresh sage leaves sitting on a wooden table

    How to Make Crispy Fried Sage Leaves

    Heat a little olive oil in a small skillet over medium high heat and then add the whole sage leaves. Flip them until they are crispy and then remove them to a plate lined with paper towels. Keep a close eye on it! It will crisp up quickly and you don’t want it to burn!

    a photo of a serving of holiday acorn squash on a wooden plate with a silver fork sitting next to ita photo of a serving of holiday acorn squash on a wooden plate with a silver fork sitting next to it

    Storing Acorn Squash

    Holiday acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.

    a photo of a large serving plate full of holiday acorn squash topped with feta, crispy sage leaves and pomegranate seeds with orange slices on the sidea photo of a large serving plate full of holiday acorn squash topped with feta, crispy sage leaves and pomegranate seeds with orange slices on the side

    Ready to level up your holiday side dishes this year?!? Once you try this roasted holiday acorn squash recipe, it will become a regular for all your future holiday feasts! The flavors are festive and the colors are perfect for both Thanksgiving and Christmas!

    Servings: 8

    Prep Time: 15 minutes

    Cook Time: 20 minutes

    Total Time: 35 minutes

    Description

    This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash tossed with herbs and spices, then roasted until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds.

    For the Squash

    • 2 Acorn Squash , halved, seeds removed, and cut into 1/2 inch slices
    • 3 Tablespoons Pure Maple Syrup
    • 1 Orange, for juice and zest
    • 6 Tablespoons Butter
    • 1 1/2 teaspoons Ground Cinnamon
    • 1 teaspoon Fresh Ginger , finely grated, peeled
    • 1 teaspoon Smoked Paprika
    • 1/4 teaspoon Cardamom Powder
    • Arils (seeds), from 1 pomegranate
    • 3 Tablespoons Brown Sugar, divided
    • 4-6 Sage Leaves
    • 1 1/2 Tablespoons Extra-Virgin Olive Oil
    • 3 Sprigs Thyme, plus thyme leaves for garnish
    • Kosher Salt
    • Feta , or goat cheese

    Prevent your screen from going dark

    For the Pumpkin Seeds

    • Preheat the oven to 400 degrees. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of chili powder (if using) and toss to coat.

      4 Tablespoons Pumpkin Seeds, 1 teaspoon Olive Oil, 1/2 teaspoon Salt, 1/2 teaspoon Pepper, 1/2 teaspoon Smoked Paprika, Pinch Chili Powder

    • Spread on a baking pan and bake for 3 to 5 minutes until just slightly toasted. Remove from oven and set aside.

    For the Squash

    • Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.

    • Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.

      2 Acorn Squash

    • Melt the butter in a small bowl, add 1 Tablespoon brown sugar, maple syrup, juice from the orange, cinnamon, ginger, smoked paprika, and cardamom. Stir to combine and spoon over the squash slices.

      3 Tablespoons Pure Maple Syrup, 1 Orange, 6 Tablespoons Butter, 1 1/2 teaspoons Ground Cinnamon, 1 teaspoon Fresh Ginger, 1 teaspoon Smoked Paprika, 3 Tablespoons Brown Sugar, 1/4 teaspoon Cardamom Powder

    • Sprinkle the remaining 2 Tablespoons of brown sugar over the top.

      3 Tablespoons Brown Sugar

    • Place the pan in the oven and roast for 12 to 15 minutes, until fork tender. Flip them half way through roasting.

    • Meanwhile, heat a small skillet over medium high heat with a dash of olive oil. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Remove to a paper towel lined plate.

      4-6 Sage Leaves, 1 1/2 Tablespoons Extra-Virgin Olive Oil

    • When the squash is finished, place the squash on a serving plate. Drain the excess “sauce” left behind on the baking sheet in a small dish. Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, orange zest, cheese and little salt and pepper.

      1 Orange, Arils (seeds), Kosher Salt, Feta

    • Drizzle with the reserved “sauce” and a few thyme leaves and serve. (See note)

      3 Sprigs Thyme

    If you don’t want to use the “sauce”, drizzle the squash with a little olive oil and maple syrup before serving.

    Serving: 0.25squashCalories: 222kcalCarbohydrates: 24gProtein: 3gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 23mgSodium: 219mgPotassium: 485mgFiber: 3gSugar: 11gVitamin A: 900IUVitamin C: 21mgCalcium: 66mgIron: 1mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs

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  • Bacon Gruyere Popovers – Simply Scratch

    Bacon Gruyere Popovers – Simply Scratch

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    In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers. Yields 6 servings.

    Bacon Gruyere Popovers

    What Is A Popover?

    A popover is a light and airy roll made from an egg batter instead of using yeast to rise. It’s baked into a (usually buttered) special popover pan in a hot oven where it rises or puffs up while baking. The exterior is crispy while the center is mainly hollow with unique nooks and crannies. A popover is an American version of England’s Yorkshire pudding, to which beef drippings are typically used.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Serve with butter and/or use as a vehicle to scrap up gravy, au jus or the last bits of soup.

    ingredients for Bacon Gruyere Popoversingredients for Bacon Gruyere Popovers

    To Make This Bacon Gruyere Popover Recipe You Will Need:

    • bacon – Reserve the bacon fat for the pan. I like to use center cut bacon for this recipe.
    • eggs (room temperature) – Adds richness, flavor and a lightness to the roll.
    • whole milk (room temperature) – I haven’t tested this recipe using anything other than whole milk.
    • unbleached all-purpose flour – Binds the ingredients together and helps forming the crispy exterior crust.
    • kosher salt – Enhances the flavors in this popover recipe.
    • gruyere cheese – Lends a mild nutty flavor.
    • chives (fresh) – Adds a pop of fresh onion flavor.
    • avocado oil – Or use a nonstick spray of your choice.

    Note: In order to get a good rise, you’ll need to allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

    crisped bacon pieces in skilletcrisped bacon pieces in skillet

    Dice 4 strips of center cut bacon and add to a skillet. Cook over medium to medium low, stirring often until crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel lined plate. Save the bacon fat.

    popover panpopover pan

    Preheat The Pan:

    Place a popover pan onto a rimmed metal baking sheet. Slide into your oven and then preheat to 450℉ (or 230℃).

    Because my oven is smaller, I bake on the lower third rack.

    whisk eggs and milk until frothywhisk eggs and milk until frothy

    Make The Popovers:

    When the oven is just about preheated, make the popover batter.

    In a mixing bowl, preferably with a spout, add in 3 room temperature eggs and 1-1/2 cups  room temperature whole milk.

    frothy eggs and milkfrothy eggs and milk

    Briskly whisk for 1 minute until thoroughly combined and frothy.

    Add flour and saltAdd flour and salt

    Next add in 1-1/2 cups unbleached all-purpose flour and 1 teaspoon fine salt.

    add cheese, bacon and chivesadd cheese, bacon and chives

    Lastly add in 3 ounces shredded gruyere, the crispy bacon pieces and 2 tablespoons snipped fresh chives.

    Stir until just combinedStir until just combined

    Stir until just combined. You don’t want to over mix.

    Divide batter among panDivide batter among pan

    Once the oven is preheated and the pan is HOT. Carefully remove and lightly spray with nonstick spray. I also, add a teaspoon (give or take) of the bacon fat into each popover well before dividing the batter, filling each one about 2/3 full.

    filled popover panfilled popover pan

    Bake in your preheated 450℉ (or 230℃) oven for 20 minutes. Then reduce the oven temp to 350℉ (or 180℃) – do not open the door and bake for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.

    freshly baked Bacon Gruyere Popoversfreshly baked Bacon Gruyere Popovers

    They should be popping out of the pan.

    transfer popovers to wire racktransfer popovers to wire rack

    Immediately (but carefully) remove the popovers from the pan.

    make a small slit in sidemake a small slit in side

    Use a knive to make a small slit in the bottom side of each popover.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Serve immediately.

    What To Serve With Popovers:

    Bacon Gruyere PopoversBacon Gruyere Popovers

    How To Store Popovers:

    Store any leftover popovers in an air-tight container at room temperature for 3 to 4 days.

    How To Freeze Popovers:

    Place cooled popovers in a freezer-safe conifer. Freeze for up to 1 month. To reheat, thaw in microwave and reheat, or toast use either a toaster oven or air fryer to get the crispy edges back.

    Bacon Gruyere PopoversBacon Gruyere Popovers

    Enjoy! And if you give this Bacon Gruyere Popovers recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    inside of Bacon Gruyere Popoversinside of Bacon Gruyere Popovers

    Yield: 6 servings

    Bacon Gruyere Popovers

    In these Bacon Gruyere Popovers, crispy bacon, mildly nutty and creamy gruyere and fresh snipped chives are mixed into a classic popover batter of eggs, milk, flour and salt. Baking in a hot popover pan in an equally hot oven yields tall, airy and incredibly delicious popovers.

    Prep Time: 15 minutes

    Cook Time: 35 minutes

    Total Time: 50 minutes

    • 4 strips center cut bacon, diced small
    • reserved bacon fat
    • 3 large eggs, brought to room temperature
    • 1½ cups whole milk, brought to room temperature
    • 1½ cups unbleached all-purpose flour
    • 1 teaspoon fine salt
    • 3 ounces shredded gruyere cheese, at room temperature
    • 2 tablespoons snipped fresh chives
    • ghee oil or avocado oil spray

    • Allow time to bring eggs and milk to room temperature. I place eggs in a bowl of warm (not hot) water and let them sit for 10 minutes or so. And then slowly warm the milk in the microwave – the milk shouldn’t be overly warm.

    • Add bacon to a small skillet, stir and cook over medium to medium-low heat until crispy. Use a slotted spoon to transfer bacon pieces to a paper towel lined plate. Reserve the bacon fat.

    • Position oven rack in the middle to lower third of your oven (my oven is small so I bake on the lower third). Place popover pan onto a rimmed baking sheet and slide onto rack and preheat oven (and pan) to 450℉ (or 230℃).

    • Meanwhile, add eggs and milk to a mixing bowl (preferably with spout). Briskly whisk for 1 minute or until frothy. Add in flour and salt, whisk to combine. Lastly add cooked bacon, gruyere cheese and snipped chives. Stir until incorporate – don’t over mix.NOTE: I start making the batter once the oven is nearly preheated.

    • Once the oven (and pan have preheated) remove and spray with nonstick spray and add a small ½-teaspoon or so of bacon fat to each one. Fill each popover cup 2/3 of the way.

    • Slide the pan into the oven and bake for 20 minutes. Once time is up, reduce the oven temp to 350℉ (or 180℃) and continue baking for 10-15 minutes or up to 20 minutes more (depending on oven) or until risen and a deep golden brown.DO NOT OPEN OVEN.

    • Once baked, carefully remove each popover to a wire rack. Make a small slit in the side to release air. Serve immediately.

    Serving: 1popover, Calories: 246kcal, Carbohydrates: 27g, Protein: 13g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.01g, Cholesterol: 116mg, Sodium: 561mg, Potassium: 174mg, Fiber: 1g, Sugar: 3g, Vitamin A: 412IU, Vitamin C: 1mg, Calcium: 238mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Breads & Baked Goods, Side Dishes

    Cuisine: American

    Adapted from MarthaStewart.com

    This post may contain affiliate links.

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  • Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil

    Sweet Potato Casserole Recipe (with Marshmallows!) – Oh Sweet Basil

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    This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! It’s a Ruth’s Chris Copycat gone wild, so if you love their famous Sweet Potatoes then jump in, and let’s get cooking!

    This recipe is undeniably the best marshmallow sweet potato casserole on earth. We just made it again for Thanksgiving, and it was my favorite side dish this year. In fact, I’m going to make it again for Christmas and I think you all should too! They are great for Easter too!

    Sweet Potato Souffle with Marshmallows

    Several years ago, I remember making this recipe with our four-year-old. She was so excited about making it, that she had call Cade, with my supervision of course, to tell him that SHE just made the best dinner ever. It’s definitely not “dinner” as we had more than just sweet potato casserole for dinner, and she most certainly did not make it all by herself, but the girl did quite a bit! And she loved it! 

    Can all of us moms have a moment of silence for a toddler who loved something that would become dinner? Not just ate it, but loved it! Alright, that could have something to do with the amount of sugar and marshmallows in this dish, but I won’t tell if you won’t. 

    I used to hate “yams” at Thanksgiving because they were an awful orange, dripping with some weird syrup (gag!), and they tasted like grossness with burned, flat, hard marshmallows on top.

    Now I know better. Now I know that it was the person bringing them that was the problem, bless their hearts (that’s what you say to make a mean thing sound better). Sweet potatoes are awesome, they just need to be cooked correctly and if you must do the marshmallow thang, well let’s just do it my way at least. 

    Make the sweet taters into a souffle (easy peasy, so don’t get nervous on me…a potato ricer is a game changer) and then use both marshmallows and a brown sugar streusel on top. Trust me, your guests will be BEGGING for the recipe.

    a photo of a serving of sweet potato casserole in a small dish with a spoon next to ita photo of a serving of sweet potato casserole in a small dish with a spoon next to it

    Sweet Potato Casserole Ingredients

    To make this easy sweet potato casserole recipe with marshmallows, you’ll need: 

    • Sweet Potatoes
    • Egg
    • Unsalted Butter
    • Salt 
    • White sugar
    • Brown sugar
    • Cinnamon 
    • Vanilla Extract
    • Milk
    • Mini Marshmallows
    • All-Purpose Flour
    • Panko Bread Crumbs
    • Graham Cracker Crumbs

    The measurements for all the ingredients can be found in the recipe card at the end of this post. You can save or print the recipe there as well.

    a photo of a large spoon removing a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusela photo of a large spoon removing a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusel

    How to Make Sweet Potato Casserole

    This sweet potato recipe might not be as easy as dumping canned yams into a casserole dish and topping them with marshmallows, but it’s pretty easy nonetheless! Here’s how to make this sweet potato dish: 

    1. Bake the sweet potatoes until tender. 
    2. Peel the sweet potatoes, then mash them in a bowl using a potato masher. 
      • PRO TIP: If you have potato ricer, use that on your sweet potatoes to make them extra silky smooth!
    3. Mix in the egg, butter, salt, sugars, cinnamon, milk, and vanilla using a wooden spoon or hand mixer. 
    4. Turn the mixture into a baking dish, then bake for 30 minutes. 
    5. Remove from oven and top with marshmallows and streusel topping, then return to oven for 20 minutes. 
    6. Let the sweet potato casserole cool for 10 minutes before serving it. 

    The complete instructions can be found down below in the recipe so keep scrolling for all the details.

    a photo of an unbaked sweet potato casserole topped with mini marshmallows and a brown sugar streusela photo of an unbaked sweet potato casserole topped with mini marshmallows and a brown sugar streusel

    Can I Use Canned Sweet Potatoes? 

    Yes, you can make this sweet potato recipe with canned sweet potatoes if desired. Just make sure to drain them really well before mashing them. 

    Can I Add Nuts to This Sweet Potato Casserole? 

    If you prefer your sweet potato casserole with nuts, feel free to sprinkle some on top when you add the marshmallows. Pecans and walnuts would both work nicely here. 

    a photo of a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusel in a small bowl a photo of a serving of sweet potato casserole topped with melted marshmallows and brown sugar streusel in a small bowl

    Tips for Making Sweet Potato Casserole

    When you first roast the sweet potatoes, you want them to be super soft before mashing them. I can usually tell when my sweet potatoes are finished because they start leaking juice once soft. 

    Because the sweet potato mixture is like a souffle, you must include the egg. I don’t know of a way to omit the eggs and still have the texture come out right. 

    If you don’t have mini marshmallows on hand, you’re welcome to chop up regular sized marshmallows and use those instead.  

    Can Sweet Potato Casserole Be Made Ahead of Time?

    Want to make this marshmallow sweet potato casserole ahead of time? Follow these make ahead instructions…You can bake the potatoes and mash them days ahead and store in the fridge in an airtight container. You can make the crumble topping ahead of time too and store in a Ziploc bag, even a month ahead, and store in the freezer. The day before, you can make the souffle and store in the refrigerator. Bake this sweet potato casserole on the day of in order to avoid yucky marshmallows.

    a photo of a baking dish full of baked sweet potato casserole topped with melted marshmallows and a brown sugar streusel.a photo of a baking dish full of baked sweet potato casserole topped with melted marshmallows and a brown sugar streusel.

    Can Sweet Potato Casserole Be Frozen?

    Yes, follow all the instruction for making the souffle and freeze it without the marshmallow and streusel topping. When you’re ready to bake it, let it thaw and then add the toppings and bake as directed.

    How to Reheat Sweet Potato Casserole

    If you want to reheat a whole casserole, stick it in the oven and warm it up at 300 degrees until heated through. To reheat just a serving, I prefer to just zap it in the microwave.

    a photo of a serving of sweet potato casserole with marshmallows and brown sugar crumb toppinga photo of a serving of sweet potato casserole with marshmallows and brown sugar crumb topping

    This is the best sweet potato casserole recipe and it couldn’t be easier to make! The flavor is irresistible and it’s the one holiday side dish that could pass as a dessert. I can’t wait for you to taste this one!

    More Thanksgiving Side Dishes: 

    Servings: 6

    Prep Time: 1 hour

    Cook Time: 50 minutes

    Total Time: 1 hour 50 minutes

    Description

    This easy Sweet Potato Casserole is topped with marshmallows and a brown sugar streusel topping. It’s so easy to make, and kids always love it! 

    Prevent your screen from going dark

    Make the Casserole

    • Preheat the oven to 400 degrees F.

    • Place a piece of tin foil on the oven rack.

    • Pierce the sweet potatoes with a fork and bake for 45-60 minutes, or until tender.

      3 medium sweet potatoes

    • Carefully peel the potatoes and turn the oven down to 350 degrees F.

    • Place the sweet potatoes in a large bowl and smash them until smooth.

    • Add the egg, butter, cinnamon, salt, sugars, vanilla and milk.

      1 large egg, 1/4 cup butter, 1 pinch of salt, 1/4 cup granulated sugar, 1/3 cup brown sugar, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, 2 tablespoons milk or heavy cream

    • Using a handheld or standing mixer, beat everything together until smooth.

    • Pour the mixture into an 8×9-inch baking dish (8×8 or 9×9 works too) and bake for 30 minutes.

    • Remove from the oven and top with the marshmallows, then the crumb topping (see instructions below on how to make it), making sure to cover the marshmallows as much as possible, and bake for an additional 20 minutes.

      2 cups mini marshmallows

    • Allow to cool for 5 minutes and serve.

    Make the Topping

    • In a medium sized bowl, add the cold butter, flour, sugar and cinnamon.

      1/3 cup butter, 1/2 cup all-purpose flour, 3/4 cup brown sugar, 1/2 teaspoon cinnamon

    • Using a pastry cutter or fork, cut into the mixture until the butter is well incorporated.

    • I like to use my hands at the end.

    • Stir in the panko and graham cracker crumbs and set aside until you’re ready to top the casserole.

      1/2 cup panko bread crumbs, 1/4 cup graham cracker crumbs

    Want to make this ahead? You can bake the potatoes and mash them days ahead and store in the fridge as well as the crumb topping in a ziploc bag or even a month ahead and store in the freezer. The day before you can make the souffle and store in the fridge. Bake the day of in order to avoid yucky marshmallows

    Serving: 1gCalories: 579kcalCarbohydrates: 98gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgSodium: 307mgPotassium: 487mgFiber: 4gSugar: 63gVitamin A: 16632IUVitamin C: 3mgCalcium: 100mgIron: 2mg

    Author: Sweet Basil

    Course: 200+ Easy Side Dish Recipes Every Mom Needs, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

    Cuisine: American

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  • Roasted Garlic Mashed Potatoes – Simply Scratch

    Roasted Garlic Mashed Potatoes – Simply Scratch

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    Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything. This recipe yields 6 servings.

    Roasted Garlic Mashed Potatoes

    Meet my family’s favorite mashed potato recipe.

    I make these all the time because these flavorful mashed potatoes will go with just about anything. In this recipe, roasted garlic is mashed with redskin potatoes, butter and half & half and seasoned with salt and lots of freshly ground black pepper.

    Roasted Garlic Mashed PotatoesRoasted Garlic Mashed Potatoes

    I serve them with a little (okay, a lot) of butter drizzled over top and sprinkled with snipped fresh chives.

    ingredients for Roasted Garlic Mashed Potatoesingredients for Roasted Garlic Mashed Potatoes

    To Make These Roasted Garlic Mashed Potatoes You Will Need:

    • head of garlic – Try to find large head of garlic with firm unblemished cloves.
    • olive oil – Adds flavor and aids in softening and caramelizing the garlic.
    • kosher salt – Enhances flavor and aids in softening while roasting.
    • redskin potatoes – The base to these mashed potatoes.
    • butter – I use salted for this recipe.
    • half & half – Which is essentially 1 part whole milk and 1 part heavy cream.
    • sour cream – Lends creaminess and delicious tangy flavor.
    • freshly ground black pepper – This will add some subtle bite and flavor.

    place garlic on foil, drizzled with oil and some kosher saltplace garlic on foil, drizzled with oil and some kosher salt

    Roast The Garlic:

    Preheat your oven to 400° (or 200℃).

    Cut off the top third of a whole head of garlic and place on a piece of foil. Drizzle with olive oil and season with a pinch of salt.

    fold up foil to make a pursefold up foil to make a purse

    Fold up the edges, crimping tightly to form a pouch or purse and roast in your preheated oven for 40 to 50 minutes.

    roasted garlicroasted garlic

    Remove and let cool.

    quartered potatoes in dutch oven quartered potatoes in dutch oven

    Make The Mashed Potatoes:

    Meanwhile, quarter 2 pounds redskin potatoes and add to a large, heavy bottom pot. Add in a 1 teaspoon of kosher salt.

    cover with cool watercover with cool water

    Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender.  About 20 t0 25. minutes.

    Drain and add half and half, butter, and roasted garlicDrain and add half and half, butter, and roasted garlic

    Drain the potatoes, leaving them in the pot. Then add in 1/2 cup butter, 3/4 cup half &  half, 1 teaspoon kosher salt and squeeze in the roasted garlic cloves.

    WHAT IS HALF & HALF?

    Half & half is commonly found in the dairy section of most American grocery stores. It is equal parts whole milk and heavy cream.

    mashmash

    Cover and let sit on the stovetop with the burner off for 10 to 15 minutes. Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half.

    mashed - some lumps are encouragedmashed - some lumps are encouraged

    Mash until you’ve reached a desired consistency.

    Add sour cream and season with salt and pepperAdd sour cream and season with salt and pepper

    Add in 1/2 cup of sour cream and lots of freshly ground black pepper.

    Stir to combineStir to combine

    Stir well until combined.

    heat throughheat through

    Taste and season with more salt and black pepper if desired.

    Roasted Garlic Mashed PotatoesRoasted Garlic Mashed Potatoes

    Transfer to a bowl and serve with melted butter on top and snipped chives.

    Roasted Garlic Mashed PotatoesRoasted Garlic Mashed Potatoes

    How to Make Mashed Potatoes in Advance:

    You can make this mashed potato recipe up to 2 days in advance. Simply prepare mashed potatoes as directed (excluding the toppings). Allow the mashed potatoes to cool before transferring to a container with a tight fitting lid and storing in the refrigerator.

    How To Reheat Mashed Potatoes:

    Transfer the cold mashed potatoes to a saucepan or dutch oven. Cover and reheat over low heat, stirring occasionally until heated through. Serve with melted butter on top and the snipped chives.

    Roasted Garlic Mashed Potatoes Roasted Garlic Mashed Potatoes

    What To Serve With Roasted Garlic Mashed Potatoes:

    Roasted Garlic Mashed PotatoesRoasted Garlic Mashed Potatoes

    Enjoy! And if you give this Roasted Garlic Mashed Potatoes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Roasted Garlic Mashed PotatoesRoasted Garlic Mashed Potatoes

    Yield: 6 servings

    Roasted Garlic Mashed Potatoes

    Roasted Garlic Mashed Potatoes are simple yet packed with lots of flavor. Roasted garlic cloves are mashed with tender redskin potatoes, butter and half & half for an incredible side to just about anything.

    Prep Time: 20 minutes

    Cook Time: 20 minutes

    Total Time: 40 minutes

    • 1 head garlic
    • 1 teaspoon olive oil
    • kosher salt
    • 2 pounds redskin potatoes, wash, pat dry and quarter
    • 1/2 cup butter
    • 3/4 cup half & half
    • 1/2 cup sour cream
    • freshly ground black
    • melted butter, for serving (optional)
    • chives, for serving (optional)

    ROAST THE GARLIC:

    • Preheat your oven to 400° (or 200℃).

    • Cut the top third portion off of the head garlic and place on a piece of foil. Drizzle with oil and sprinkle with salt. Fold up the edges and crimp tightly (forming a pouch) and roast for 40 to 50 minutes. Let cool until safe to handle.

    MAKE THE MASHED POTATOES:

    • Add the potatoes and 1 teaspoon kosher salt into a dutch oven or medium to large sauce pot. Cover with cold water, covering the potatoes by 2 inches. Cover and bring to a boil. Reduce to medium to medium high and cook until fork tender – about 20. to 25 minutes.

    • Drain the potatoes, leaving them in the pot. Then add in the butter, half &  half, 1 teaspoon kosher salt and squeeze out the roasted garlic cloves. Cover and let sit on the stovetop with the burner off for 10 to 15 minutes.

    • Then use a masher to smash the potatoes and roasted garlic in with the butter and half & half. Mash until you’ve reached a desired consistency.

    • Add in the sour cream and lots of freshly ground black pepper. Stir well until combined. Taste and season with more salt and black pepper if desired.

    • Transfer to a bowl and serve with melted butter on top and snipped chives.

    Serving: 1serving, Calories: 332kcal, Carbohydrates: 28g, Protein: 5g, Fat: 23g, Saturated Fat: 14g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 63mg, Sodium: 174mg, Potassium: 775mg, Fiber: 3g, Sugar: 4g, Vitamin A: 710IU, Vitamin C: 15mg, Calcium: 80mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Side Dishes

    Cuisine: American

    This post may contain affiliate links.

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  • Christmas Magic Cookie Bars – Oh Sweet Basil

    Christmas Magic Cookie Bars – Oh Sweet Basil

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    Christmas magic cookie bars have a buttery graham cracker crust that is topped with a layer of sweetened condensed milk, then oats followed by a combination of different baking chips and m&m’s. You’re going to LOVE them!

    A few years ago a friend asked why I never have a magic bars recipe on the blog and I told her, because I have never found one our family loves and I’m not posting unless I think it’s totally delicious!

     

    Fast forward a few years and many recipes and the kids are here to tell you that this Christmas magic bars recipe is literally the only magic bars recipe you need . I love the simplicity of chocolates and grahams but you could always throw in salted peanuts or other nuts, different chips like butterscotch, dark chocolate, peanut butter m&m’s, the possibilities are endless! 

    What is it about recipes and 7 layers? Have you ever noticed that? Why aren’t there 8 layers? Or 6? We even have our own collection 7 layer recipes…haha! Our 7 layer pea salad is so dreamy! And of course there is always a 7 layer Mexican dip, which contributed to the 7 layer dip taquitos. But anyway, 7 layers! Most magic cookie bars out there are called 7 layer magic cookie bars.

    I don’t know how many layers you would say that these bars have. If you go straight from the ingredients list, then these are 7 layers too. You have the graham cracker crust, then the sweetened condensed milk, the oats and all the baking chips and m&m’s. But I’m not going to call them 7 layer magic bars because I want you to be able to add or omit “layers” to make your own magic.

    a photo of a rectangular white baking dish filled with baked christmas magic bars that have been topped with christmas colored m&m's, white chocolate chips, peanut butter chocolate chips and semi sweet chocolate chips.

     

    What Do I Need to Make Magic Cookie Bars?

    Believe it or not, you are only 9 ingredients away from magic! Here is what you will need:

    • Graham Crackers – you can buy graham cracker crumbs or make your own in the food processor
    • Sugar – just regular white granulated sugar
    • Butter – helps bind the gc crumbs and sugar to make a crunchy crust, use unsalted, and melt it in the microwave for about 60 seconds
    • Sweetened Condensed Milk – we always go with Eagle Brand, this layer binds everything together
    • Quick Oats – I love the texture of the quick oats in this recipe but you could use old fashioned if you prefer
    • Semi Sweet Chocolate Chips – feel free to swap these for milk chocolate or dark chocolate depending on what you like
    • Peanut Butter Chocolate Chips – swap with butterscotch chips if you want
    • White Chocolate Chips – adds sweetness and creaminess
    • Holiday m&m’s – you can use any m&m’s you want for any holiday or just for a normal day

    The measurements for all the ingredients can be found in the recipe card at the end of this post. 

    a photo of a magic 7 layer bar taken from the side so you can see the bottom later of graham cracker crust, then a layer of oats, then sweetened condensed milk and all the baking chips and holiday m&m's on top.a photo of a magic 7 layer bar taken from the side so you can see the bottom later of graham cracker crust, then a layer of oats, then sweetened condensed milk and all the baking chips and holiday m&m's on top.

     

    More Options for Toppings

    Part of what makes these cookie bars magic is layering it up in just the way you want it. If the toppings we love don’t quite do it for you, then here are several more options:

    • Coconut
    • Nuts – salted peanuts, pecans, almonds
    • Butterscotch Chips
    • Dark Chocolate Chips
    • Milk Chocolate Chips
    • Cinnamon Chips
    • Reese’s Pieces
    • Peanut Butter m&m’s
    • Flaky Sea Salt

    Can I Use Evaporated Milk Instead?

    No, definitely DO NOT use evaporated milk. They can look similar at the grocery store so don’t get them confused. Evaporated milk is thinner and not as sweet. It won’t bind everything together and will just make the graham cracker crust soggy. 

     

    a photo of a large magic cookie bar topped with holiday m&m's, white chocolate chips, peanut butter chocolate chips, and semi sweet chocolate chips.a photo of a large magic cookie bar topped with holiday m&m's, white chocolate chips, peanut butter chocolate chips, and semi sweet chocolate chips.

     

    Why You Will Love This Recipe

    Easy: there’s nothing fancy or complex about this recipe, just a little bit of mixing, a whole lot of sprinkling ingredients over the top and a quick and easy bake

    Quick: there’s almost no mixing, there’s no cookie scooping, and bar cookies are so easy to cut up and give to friends

    Customizable: all the layers are totally customizable, make it your own!

    Great for any holiday: swap the Christmas m&m’s for any other holiday m&m’s (or even just regular m&m’s) to make them work for any occasion

     

    a photo of a 9x13 white ceramic baking dish full of colorful magic cookie bars complete with red and green m&m's, white chocolate chips, peanut butter chips and semi sweet chocolate chips.a photo of a 9x13 white ceramic baking dish full of colorful magic cookie bars complete with red and green m&m's, white chocolate chips, peanut butter chips and semi sweet chocolate chips.

     

    • Use parchment paper and nonstick cooking spray in your baking dish. These get sticky so you don’t want them sticking to the pan.
    • The graham cracker crumbs, butter and sugar will look and feel like wet sand once it is all mixed together. You will be able to pack it into the baking dish.
    • Make the sure the graham cracker crust is pressed EVENLY into the dish. I like the use the bottom of a measuring cup to press it into the pan.
    • All the toppings should be sprinkled evenly over the top of the crust.
    • Let them cool a little before cutting and serving them. They are delicious warm or at room temperature.

    a photo of several square pieces of magic cookie bar topped with red and green holiday m&m's, peanut butter chocolate chops, white chocolate chips and semi sweet chocolate chips..a photo of several square pieces of magic cookie bar topped with red and green holiday m&m's, peanut butter chocolate chops, white chocolate chips and semi sweet chocolate chips..

     

    How to Store Magic Cookie Bars

    These Christmas magic bars should be stored in an airtight container at room temperature. They will last for 3-4 days. If you want them to last a little longer, keep them in the refrigerator.

    They also freeze very well. Let them cool completely and then place them in a freezer safe container or ziploc bag. Once frozen, they will last for up to 3 months.

     

    We’ve been doing this blog for over 15 years now, and we finally have a magic cookie bars recipe! We have finally found the combination that we love and it’s time for all the world to know! There won’t be one of these left on the treat plate…I guarantee it!

     

    More Christmas Baked Goods You’ll Love:

     

    Servings: 15 bars

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Total Time: 35 minutes

    Description

    Christmas magic cookie bars have a buttery graham cracker crust that is topped with a layer of sweetened condensed milk, then oats followed by a combination of different baking chips and m&m’s. You’re going to LOVE them!

    Prevent your screen from going dark

    • Preheat the oven the 350 and line a 9×13 with nonstick spray and press in a piece of parchment paper.

    • Combine the graham cracker crumbs, sugar and butter and press into a 9×13.

    • Pour sweetened condensed milk over the top and spread evenly to the sides. Sprinkle the toppings evenly over the top and bake for 25 minutes. Serve warm or room temperature.

    Serving: 1barCalories: 405kcalCarbohydrates: 49gProtein: 6gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 32mgSodium: 181mgPotassium: 249mgFiber: 2gSugar: 37gVitamin A: 332IUVitamin C: 1mgCalcium: 132mgIron: 2mg

    Author: Sweet Basil

    Course: 100 Best Brownies and Bars Recipes, 500+ Best Dessert Recipes, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit

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    When you try a recipe, please use the hashtag #ohsweetbasil on INSTAGRAM for a chance to be featured in our stories!  FOLLOW OH, SWEET BASIL ON FACEBOOK | INSTAGRAM | PINTEREST | TWITTER FOR ALL OF OUR LATEST CONTENT, RECIPES AND STORIES.

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  • Best Christmas Cookies – M&M Chocolate Chip Cookies – Oh Sweet Basil

    Best Christmas Cookies – M&M Chocolate Chip Cookies – Oh Sweet Basil

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    Few things say Christmas better than green and red M&Ms! Throw some into these perfectly chewy M&M chocolate chip cookies, and you have festive Christmas cookies that everyone loves!

    Every Christmas our kids gather around with Cade and I and we make the most hideously decorated sugar cookies (link to cookies and royal icing) but even when I think they won’t care anymore, they absolutely go nuts if they don’t see me pulling out all the supplies for Christmas cookies.

    However, as much as we love those sink-your-teeth-in sugar cookies, like seriously they are the perfect sugar cookie, just ask our readers, everyone needs a quick and easy Christmas cookie for the family party that won’t suck hours of your time. 

    And this is it. 

    In fact, we haunt the stores every holiday for different colored m&m’s and make them all year round. Hello, Easter Cookies… haha! We can’t stop! Yes, it’s the same recipe, but just trust me, you needed to be reminded that you can, and SHOULD make a Christmas version.

    a photo of a golden baked chocolate chip m&m Christmas cookie that has been broken in half so you can see the gooey middle.

    Ingredients for Christmas M&M Cookies

    There won’t be any surprises here! You’ll need all the usual chocolate chip cookie ingredients plus some Christmas m&m’s. Here is a brief overview of what you will need:

    • Unsalted Butter – using unsalted allows you to control the saltiness of the recipe and make sure it is softened
    • Brown Sugar – you want fresh moist brown sugar for optimal texture
    • White Sugar – just regular granulated white sugar
    • Egg – gives structure to the cookies and helps hold everything together
    • Vanilla Extract – adds to the flavor, and use the real stuff…no imitation vanilla
    • Flour – make sure to measure the flour correctly so they come out chewy and soft and not dry
    • Baking Soda – gives the cookies their rise and fluffiness
    • Cornstarch – acts as a tenderizer that helps make the cookies stay thick but soft and chewy
    • Salt – balances all the sweetness and enhances flavor
    • Semi Sweet Chocolate Chips – use regular size or minis and you can use milk chocolate, dark, white…whatever your favorite is!
    • Christmas M&M’s – regular or any holiday M&M’s can be used

    The measurements for each ingredient can be found in the recipe card at the end of this post. You can also save or print the recipe from there.

    a photo of a thick and chewy chocolate chip with Christmas m&m's that has been broken in half and stacked on top of each other so you can see the gooey inside.a photo of a thick and chewy chocolate chip with Christmas m&m's that has been broken in half and stacked on top of each other so you can see the gooey inside.

    The steps are simple, just like making regular batch of chocolate chip cookies. The recipe is also totally scalable too, so you can double or triple it if you want to use this recipe for holiday neighbor goodies. Here is a quick idea of what to expect:

    1. Combine dry ingredients – Whisk together the dry ingredients so everything gets incorporated together.
    2. Combine wet ingredients – Cream the butter and sugars together until fluffy and then add the egg and vanilla and mix to combine.
    3. Add dry ingredients to wet ingredients – Combine the ingredients together until just combined. Don’t overmix!
    4. Add the M&M’s and chocolate chips – You will want to use a wooden spoon or spatula to mix in the M&M’s by hand. The M&M’s will get crushed if you mix them in the stand mixer.
    5. Form into balls – I used a regular size cookie scoop but scooped out a heaping scoop to form the dough balls. Press a few M&M’s and chocolate chips into the dough balls on the top.
    6. Bake – Don’t overbake them! After the 8-10 minutes, they will look a little underdone, but they will cook a little more as they cool and be slightly crispy on the edges but chewy in the middle.

    The complete instructions in full detail can be found in the recipe card at the end of the post.

    a photo taken over the top of a large golden baked thick and chewy chocolate chip cookie with Christmas m&m's in it.a photo taken over the top of a large golden baked thick and chewy chocolate chip cookie with Christmas m&m's in it.

    We have been making chocolate chip cookies for decades over here, so we have learned a few tricks to make them look and taste like they came from a bakery.

    1. Chilling the dough, either before or after forming it into balls, will help the cookies be thicker.
    2. Use a cookie scoop to keep the size of the cookies uniform. This will help with all the cookies baking the same.
    3. Press a few chocolate chips and m&m’s into the top just before baking. 
    4. Don’t over bake the cookies. They will probably look a little underdone after 8-10 minutes, but they will bake a little more as they cool.
    5. Using a large glass or biscuit cutter over cookies that have cooled for 2 minutes, spinning the ring gently around the cookie to make it perfectly round. 

    Why are My Cookies Flat?

    The culprit for flat cookies is usually the butter. You want the butter to be soft, but not too soft. If the butter has gotten too warm, it will cause flat cookies every time. Whether it’s before the dough has been made or after the dough has been mixed, you want to keep the butter cool.

    If you know you are going to take a long time to bake the cookies, then pop the dough into the fridge in between batches.

    Another possible cause for flat cookies is not enough flour. Make sure you measure the flour correctly.

    a photo of a gooey chocolate chip m&m cookie that has been broken in half and pulled apart to see the melted chocolate chips.a photo of a gooey chocolate chip m&m cookie that has been broken in half and pulled apart to see the melted chocolate chips.

    Why You Will Love This Recipe

    Make ahead: This is a great recipe for making ahead of time. They freeze great before or after baking (see section below) or you can make the dough a day or so ahead of time and then bake it.

    Scalable: The measurements are super easy to double, triple or even quadruple depending on how many neighborhood treat plates you want to make!

    Simple: The recipe is easy to follow and the cookies look totally festive without any of the time or work of decorating.

    Cookie exchange: These cookies are a safe addition to a cookie exchange because they are loved by everyone!

    Make bars: If you want to make this even easier, you can make this recipe into bars. Use a 9×13 pan and bake at the same temperature for 20-25 minutes.

    Milk: You’ll never have a better cookie for dunking in a tall glass of milk in front of your favorite Christmas movie…Elf anyone?!

    Santa: I have it on good authority that this is a favorite cookie of the jolly one himself! Leave a plate of these Christmas cookies by your fireplace and they will be gone!

    Storing and Freezing

    Store the baked cookies at room temperature in an airtight container for 3-4 days. They will last for up to a week in the fridge.

    Freeze these cookies either before or after baking. If you want to freeze the dough, I prefer to scoop them into dough balls first and then place them on a cookie sheet. Place the cookie sheet in the freezer for about an hour. Once the dough is frozen, toss the balls into a ziploc bag and store in the freezer for 2-3 months.

    When you’re ready to bake them, place the frozen balls on a cookie sheet and let them thaw for about a half hour. Then bake as stated in the instructions.

    If you want to bake the cookies and then freeze them, let them cool completely and then layer them carefully in a ziploc bag. They will keep in the freezer for 2-3 months. When you’re ready to eat them, just set them on the counter for about 30 minutes to thaw.

    a photo of a pile of golden baked chocolate chip m&m Christmas cookies.a photo of a pile of golden baked chocolate chip m&m Christmas cookies.

    I saw a poll from both Martha Stewart and Betty Crocker that the most popular Christmas cookie recipe in America is the peanut butter blossom. Whhhaaattt?! I mean, I sort of get it because they are heaven, but what do they have to do with Christmas?! I’m set on making these Christmas cookies the new most popular Christmas cookie!

    More Christmas Cookie Recipes

    Servings: 24 cookies

    Prep Time: 10 minutes

    Cook Time: 10 minutes

    Resting Time: 30 minutes

    Total Time: 50 minutes

    Prevent your screen from going dark

    • Preheat the oven to 350 degrees F.

    • Line 2 cookie sheets with parchment paper. Set aside.

    • In a bowl, whisk together flour, cornstarch, baking soda, and salt. Set aside.

      2 1/2 Cups Flour, 2 teaspoons Cornstarch, 1 teaspoon Baking Soda, 1/2 teaspoon Salt

    • In the bowl of a standing mixer, beat the butter and two sugars for about 1 minute, or until creamed.

      14 Tablespoons Unsalted Butter, 1 Cup Light Brown Sugar, 1/2 Cup White Sugar

    • Add the egg and vanilla and stir again.

      1 Large Egg, 3 teaspoons Vanilla Extract

    • Scrape the sides of the bowl down and gradually add the dry ingredients until combined.

    • Switch to a wooden spoon (trust me, it will break the M&M’s to use the mixer) and stir in the chocolate chips and M&M’s. Scoop into balls on the cookie sheet. Press 2-3 M&Ms and chocolate chips on top from your leftovers and roll into smooth balls.

      1 1/4 Cup Semi Sweet Chocolate Chips, 1 Cup Christmas M&Ms

    • If desired, cover with plastic wrap and place in the fridge for 30 minutes or in a ziploc for overnight. Just remember to allow them to sit out for 15-20 minutes if overnight. Otherwise proceed to bake.

    • Place cookie dough balls on a parchment lined baking sheet, I prefer only 8, by doing sets of 2s and bake for 8-10 minutes. Cookies will appear slightly under-baked.  Remove from oven to cool.

    You should only be able to gently press into butter. If a finger goes through the stick you’ve let it get too soft

    Serving: 1cookieCalories: 260kcalCarbohydrates: 34gProtein: 3gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 27mgSodium: 108mgPotassium: 85mgFiber: 1gSugar: 22gVitamin A: 239IUVitamin C: 1mgCalcium: 29mgIron: 1mg

    Author: Sweet Basil

    Course: 100 Best Cookies Recipes on the Planet

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