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October Meal Plan for Families: 31 Days of Cozy Fall Comfort Recipes

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This October meal plan for families gives you 31 days of easy, comforting dinners to get you through the busiest stretch of fall, cooler nights, football weekends, Halloween prep, and everything in between.

Collage of recipes for october meal plan

From slow cooker soups to smoked meats to a run of cozy pumpkin dinners mid-month, this plan takes the "what's for dinner" guesswork off your plate all month long.

If you're looking for even more easy meal inspiration, check out my September Meal Plan, August Meal Plan, dinner recipes, and air fryer favorites for quick, cozy dinners you can make all season long.

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Chicken and shrimp fried rice served in a white skillet.

Every month, I'll be sharing a fresh meal plan filled with new recipes to help you get through busy fall weeks. Bookmark this page, or join my email list and I'll send next month's plan straight to your inbox.

Send me next month's meal plan!

How to Use This Meal Plan (October Meal Plan For Families)

This plan is built to flex with your schedule, not fight it.

Print it out. Stick the calendar graphic above on your fridge or save it to your phone for quick reference while grocery shopping.

Shop in batches. One big trip for pantry staples and proteins, then smaller top-ups for fresh produce as the month goes on.

Swap days around freely. The order doesn't matter — having 31 ready-to-go dinners does.

Lean into leftovers. The smoked meats and slow cooker meals in the back half of the month (Smoked Meatloaf, Smoked Sirloin Tip Roast, Slow Cooker Chicken Tortilla Soup) all stretch well into a second night.

Printable October Meal Plan

Want this meal plan on your fridge all month? Click, print, and you're set for October!

Download the Free October Meal Plan PDF — 31 Days, Fall Comfort Recipes

The PDF includes every recipe from this plan, organized by week so your grocery shopping stays simple.

Meal plan for october list in a calender format

This meal plan features delicious recipes from some of my favorite food bloggers, including  The Recipe Nest · A Spiced Life · Hungry Whisk · Tessie's Table · My Rad Kitchen · Risa's Family Kitchen · Sweet Miscellany · The Kitchen Bucket List · The Chaotic Table . Be sure to check out their amazing recipes for even more meal inspiration!


The Full October Meal Plan

Week 1: Easing Into Fall

  • Oct 1 — Spiced Life
  • Oct 2 — Marry Me Chicken Pasta
  • Oct 3 — Air Fryer Meatloaf

Week 2: Cozy Weeknight Comfort

  • Oct 4 — Buttermilk Brined Turkey Breast
  • Oct 5 — Sweet Potato Black Bean Curry
  • Oct 6 — Chicken and Shrimp Fried Rice
  • Oct 7 — Bacon Wrapped Meatloaf
  • Oct 8 — Baked Spaghetti
  • Oct 9 — Slow Cooker Brats with Onions and Peppers
  • Oct 10 — Slow Cooker Chicken Tortilla Soup

Week 3: Slow Cooker & Casserole Favorites

  • Oct 11 — Slow Cooker Velveeta Mac n' Cheese
  • Oct 12 — Stove Top Chili
  • Oct 13 — Meatball Parmigiana
  • Oct 14 — Meatball Parmigiana Sub
  • Oct 15 — Creamy Chicken Enchiladas with Sour Cream
  • Oct 16 — Cottage Pie with Cheese
  • Oct 17 — Philly Cheesesteak Sliders with Hawaiian Rolls

Week 4: Pumpkin & Halloween Week

  • Oct 18 — Chili and Cornbread Casserole
  • Oct 19 — Pumpkin Tofu Curry
  • Oct 20 — Pumpkin Polenta with Garlicky Kale and White Beans
  • Oct 21 — One Pot Orzo with Broccoli and Butter Beans
  • Oct 22 — Warm Kale and Lentil Salad
  • Oct 23 — Piggies in a Blanket (Air Fryer)
  • Oct 24 — Air Fryer Pizza

Week 5: Smoked & Sheet Pan Finish

  • Oct 25 — Smoked Meatloaf
  • Oct 26 — Smoked Sirloin Tip Roast
  • Oct 27 — Smoked Gouda Mac and Cheese
  • Oct 28 — Beef Cabbage Soup
  • Oct 29 — Naan Flatbread Pizza
  • Oct 30 — Sheet Pan Chicken Thighs
  • Oct 31 — Salmon Kale Quinoa Salad
Salmon kale quinoa salad beautifully platted in a oval platter with the dressing in the side.

Tips for Making the Most of This Meal Plan

Lean on your smoker and slow cooker. The back half of October (Smoked Meatloaf, Smoked Sirloin Tip Roast, Slow Cooker Chicken Tortilla Soup) are hands-off dinners perfect for busy Halloween-week evenings.

Batch cook ground beef. Meatball Parmigiana, Meatball Parmigiana Sub, Stove Top Chili, and Chili and Cornbread Casserole all lean on the same base — cook a big batch early in the week.

Use the pumpkin stretch wisely. Week 4 leans vegetarian and pumpkin-forward (Pumpkin Tofu Curry, Pumpkin Polenta) — great timing for using up canned pumpkin before Halloween baking.

Save this post. Bookmark or pin this page so you can come back to it all month, and check back for next month's plan too!

Budget-Saving Grocery Tips

What's cheap in October: pumpkin, kale, cabbage, and root vegetables are at their best price this month.

Cheap protein swaps: ground beef and chicken thighs (used throughout this plan) stretch further than steak or chicken breast.

Stock up on pantry staples: canned pumpkin, beans, and pasta are the backbone of at least a third of this month's dinners.

Use your freezer: double the Smoked Meatloaf or meatball base and freeze half for an easy dinner later in the month.

What to Serve on the Side

Browse the full side dishes collection for more.

FAQ

Is this meal plan good for Halloween week?

Yes! Week 4 and 5 are built around hands-off smoked and slow cooker dinners so you have more time for trick-or-treating and Halloween prep.

Can I freeze leftovers from this meal plan?

Many of these recipes freeze well, especially the meatloaf, meatballs, and smoked dishes.

Do I need to follow the calendar in order?

Not at all. Shop for the week, then cook in whatever order fits your schedule.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this October meal plan for families recipe:

If you tried this October meal plan for families collection of recipes or any other recipe from my blog, I'd love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious, budget-friendly recipes. Thank you for being part of this journey!

Marshmallow Spider Web Cookies (No Piping or Icing)

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It’s October and spider webs everywhere, fake ones, Thank God. Why aren’t they on Halloween treats? Let’s fix that. I’m making Marshmallow Spider Web Cookies this Halloween for my daughter’s school party. I wanted to test a batch early so that they turn out perfect when I make them for the event. Thought I’ll share them so that we’re all making them. 

Marshmallow Spider Web Cookies made with chocolate cookies and stretchy marshmallow webs

These spider web cookies have a rich cocoa flavor with just enough coffee to make them more decadent. They’re chewy, flavourful, and gooey. The marshmallow spider webs create a signature Halloween look that makes these cookies look spooky and festive. The spider web part might feel a little messy, but it’s a great fun experiment for kids in the kitchen. Just make sure the melted marshmallows are warm, not hot. 

I’ve put together this easy Halloween cookie recipe using simple ingredients and the most basic techniques. It’s kids friendly from start to finish. No piping bags, no decoration techniques, no whipping. Just bake the cookies, melt the marshmallows, and make messy spider webs.  

If you’re hosting a Halloween party at your house, you need more easy Halloween treats. I recommend pairing these cookies with Halloween Brownies made with marshmallow ghosts. You should also try Halloween Monster Eye Cookies, Halloween Rice Krispie Treats, and Pumpkin Hand Pies. 

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Close-up of chocolate Spider Web Cookies decorated with melted marshmallow

Why You'll Love These Marshmallow Spider Web Cookies

Spooky and Messy – These spider web cookies are an ultimate Halloween recipe because the marshmallow cobwebs look realistic. They’re white, messy, and irregular just like the real ones. They’re a must add to any Halloween spread.

Easy Decoration Technique – Decorating cookies with icing or piping bags takes a lot of time, precision, and effort. I share a simple, quick, and effective technique to achieve better results with less effort and no skills. Even a 5 year old can decorate these cookies!

Rich Flavour and Texture – The dutch-process cocoa powder and coffee powder create a rich combination that yields delicious cookies, better than simple chocolate cookies. They’re slightly crisp around the edges, soft and gooey in the centre. 

Family Friendly – Kids and adults will love these marshmallow spider web cookies. They’re eye-catching enough to attract kids and decadent enough to please the adults. My entire family finished two batches in one sitting. 

Ingredients and Substitutions

Ingredients laid out for making spider web cookies for halloween treats
  • Dutch-Process Cocoa Powder – I use dutch-process cocoa powder because it has a richer flavour and darker colour. It makes bakery style chocolate cookies.
  • Instant Coffee – You can use espresso powder instead if that’s what you have at hand. If your kids don’t like coffee, you can skip it altogether.
  • Baking Soda – Baking soda helps the cookies spread nice and evenly.
  • Teaspoon Salt – Salt balances the sweetness and brings out the vanilla, chocolate, and coffee flavors. You can use table salt, low-sodium salt, or kosher salt.
  • Butter – Use softened, unsalted butter. You can use plant based butter for the vegan version.
  • Granulated Sugar – You need granulated sugar for the sweetness as well as for the crisp edges and shiny finish. Substitute it with light brown sugar but it will make the cookies slightly darker.
  • Egg – You need one large egg. The egg binds the dough and keeps cookies from crumbling.
  • Vanilla Extract – You can use vanilla bean paste if you want the vanilla to be more enhanced than cocoa or coffee flavors. 
  • Marshmallows – Use jumbo marshmallows for making the spider webs. 

See recipe card for quantities.

Instructions: A Step-By-Step Guide For Spider Web Cookies With Marshmallow

Dry ingredients added into the bowl to make spider web cookies.

 In a medium bowl, whisk together the flour, Dutch-process cocoa powder, instant coffee powder, baking soda, and salt.

Butter and sugar added to the stand mixing bowl
The butter is creamed with the sugar in a stand mixer.
The spider web cookies dough is ready in stand mixing bowl

Gradually add the dry ingredients to the wet ingredients. Mix just until a thick chocolate cookie dough forms.

The cookies are ready to bake in the oven.

 Scoop about 2 tablespoons of dough and roll into balls and press them slightly. Place them about 2 inches apart on the prepared baking sheet. Gently flatten the tops slightly.

The cookies are geting cooled in the baking tray

Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before decorating.

Melted marshmallows are placed in a bowl

 Place the jumbo marshmallows in a microwave-safe bowl. Microwave for about 15–20 seconds, just until puffed and melted.

Melted marshmallows trying to for the spider web using finger tips

Pick up a small amount of melted marshmallow between your fingers, pull your fingers apart to create thin strands, and gently stretch the strands across the cooled cookies.

Set the webs. Repeat in different directions until each cookie has an irregular spider-web pattern. Allow the marshmallow to set before serving.

Hint: Let the cookies cool completely before adding the marshmallow webs. Melt the marshmallows just until soft and stretchy, then use a small amount between your fingertips and gently pull it into thin strands before stretching it over the cookies.

Easy Halloween Spider Web Cookies topped with melted marshmallow

Variations For Marshmallow Spider Web Cookies

  • Marshmallow Filled Spider Web Cookies – Follow the recipe  instructions up until the point of making the dough balls. Cut one marshmallow into 4 pieces. Put one piece in the centre of the dough and shape the ball covering the marshmallow. As the cookies spread, the marshmallow will spread along with the dough. You’ll have delicious, centre-filled, gooey cookies.
  • Double Chocolate Spider Web Cookies – If your family likes chocolate more than marshmallow, put one small chunk of their favorite chocolate in the centre and shape the ball. Decorate these spooky halloween cookies with melted marshmallows by making webs. There you go. Now you have the same gooey cookies but filled with chocolate.
  • Chocolate Chip Spider Web Cookies – Instead of adding cocoa powder and coffee powder, add chocolate chips to the cookie dough. Swap the amount of cocoa powder with all-purpose flour if the dough is too thin. Bake the cookies and make the webs using melted marshmallows. Now you have two variants of marshmallow spider web cookies. What a flex!      

Equipment

  • Measuring Cups and Spoons
  • Mixing Bowls
  • Stand mixer or Hand mixer
  • Spatula
  • Baking sheet
  • Cooling rack
A hand is holding the half of the spider web cookies and marshmallow is melty and gooey.

Serving Suggestions

S’mores Hot Chocolate: You can simply serve these spooky cookies with a warm cup of cozy S’more Hot Chocolate. 

Halloween Spread: You can pair spider web cookies with other easy Halloween treats like Halloween Monster Eye Cookies, Halloween Brownies, Pumpkin Hand Pies, Halloween Rice Krispie Treats, or Brownie Cake Pops.  

Icecream: These chocolate marshmallow spider web cookies can be served with ice cream. Since these are chocolate cookies, I recommend serving vanilla ice cream with them for a signature brownie and ice cream dupe!

Storage and Reheating Tips

Room Temperature: You can store these spider web cookies at room temperature for 2- 3 days. Keep them in an airtight container lined with parchment paper. DO NOT STACK THEM. The marshmallow will stick to the cookie on top.

Refrigerator: Line them in a single layer and keep them in an airtight container in the fridge for up to a week. Keep them at room temperature for two hours for a softer and chewy texture before serving.

Freezer: If you intend to freeze them, don’t decorate them. Place them in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

Reheating: Thaw frozen cookies in the refrigerator for 5 - 6 hours. You can reheat the refrigerated cookies in the microwave for 10–15 seconds and decorate them with marshmallow spider webs before serving. 

A bite taken of Soft chocolate Halloween cookies topped with melted marshmallow webs

Top Tips For The Best Marshmallow Spider Web Cookies

  • Work with a small amount at a time. A giant blob of marshmallow is harder to stretch evenly. Small pieces give you thinner, more delicate strands.
  • Slightly oil your fingers before making the strands. This way the marshmallow will not stick to your fingers.
  • Don't overheat the marshmallows. You want them melted and stretchy, not piping hot. Let them cool enough to handle safely before touching them.
  • Work quickly once the marshmallow is ready. It becomes less stretchy as it cools. If it starts turning stiff, a short reheat can make it workable again.
  • Don't worry about perfect webs. Pull the marshmallow in different directions and let the strands cross naturally.
  • Cool the cookies completely first. Warm cookies can make the marshmallow harder to handle and may soften the web.
  • Use parchment paper. It makes cleanup much easier, especially if a few marshmallow strands end up everywhere except the cookie.

FAQ

Why is instant coffee added to marshmallow spider web cookies?

Instant coffee or espresso powder intensifies the chocolate flavor. You don't need much, and the finished cookies shouldn't taste like coffee.

Why does my melted marshmallow keep sticking to my fingers?

Marshmallow is naturally sticky. Lightly greasing your fingertips with a little neutral oil or cooking spray can make it easier to stretch. Work with small amounts and avoid overheating the marshmallow.

What if the marshmallow becomes too hard to stretch?

Warm it again briefly in the microwave. Start with a very short burst, then check it. You want the marshmallow soft and stretchy, not extremely hot.

How do I keep the spider webs from looking too thick?

Use a smaller amount of marshmallow and pull your fingers farther apart to create thinner strands. Several delicate strands usually look more web-like than one thick layer of marshmallow.

Marshmallow Spider Web Cookies decorated with spooky spider web patterns

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Spider web cookies recipe:

If you tried this Spider Web Cookies With Marshmallows recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Halloween Spider Web Cookies with white marshmallow stretched over chocolate cookies

Marshmallow Spider Web Cookies (No Piping or Icing)

Abi Guna
These Marshmallow Spider Web Cookies are rich, soft chocolate cookies topped with stretchy melted marshmallow webs. They’re an easy, spooky Halloween treat that’s fun to make and perfect for parties!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert
Cuisine American
Servings 12 large cookies

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Cooling rack
  • Baking Sheet
  • Hand Mixer or Stand Mixer

Ingredients
  

  • 1¼ cups all-purpose flour
  • ½ cup Dutch-process cocoa powder
  • 1 teaspoon instant coffee or espresso powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg room temperature
  • 1½ teaspoons vanilla extract
  • 4-6 jumbo marshmallows

Instructions
 

  • Combine the dry ingredients. In a medium bowl, whisk together the flour, Dutch-process cocoa powder, instant coffee powder, baking soda, and salt.
  • Cream the butter and sugars. In a large bowl, beat the softened butter, granulated sugar for about 2 minutes, until creamy.
  • Add the egg and vanilla. Beat in the egg and vanilla until smooth and combined.
  • Make the dough. Gradually add the dry ingredients to the wet ingredients. Mix just until a thick chocolate cookie dough forms.
  • Prepare for baking. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • Shape the cookies. Scoop about 2 tablespoons of dough and roll into balls and press them slightly. Place them about 2 inches apart on the prepared baking sheet. Gently flatten the tops slightly.
  • Bake. Bake for 10–12 minutes, until the edges are set and the centers still look slightly soft. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack and cool completely before decorating.
  • Melt the marshmallows. Place the jumbo marshmallows in a microwave-safe bowl. Microwave for about 15–20 seconds, just until puffed and melted. Stir carefully.
  • Create the spider webs. Allow the melted marshmallow to cool just enough to handle. Lightly grease your fingertips with a tiny amount of neutral oil or cooking spray. Pick up a small amount of melted marshmallow between your fingers, pull your fingers apart to create thin strands, and gently stretch the strands across the cooled cookies.
  • Set the webs. Repeat in different directions until each cookie has an irregular spider-web pattern. Allow the marshmallow to set before serving.

Notes

  • Use a small amount of marshmallow at a time. Small amounts are easier to stretch and create thin, delicate spider web strands.
  • Lightly oil your fingers. Rub a tiny amount of oil on your fingertips to prevent the melted marshmallow from sticking.
  • Don’t overheat the marshmallows. Heat them just until melted and stretchy. Let them cool slightly before handling so they are safe to touch.
  • Work quickly. The marshmallow becomes harder to stretch as it cools. If it gets too stiff, microwave it for a few seconds until stretchy again.
  • The webs don’t need to be perfect. Stretch the marshmallow strands in different directions and let them overlap naturally for a realistic spider web look.
  • Cool the cookies completely. Make sure the cookies are fully cooled before adding the marshmallow webs so the topping stays in place.
  • Use parchment paper. Place the cookies on parchment before decorating to make cleanup easier, since the marshmallow strands can get sticky and messy.
Keyword cookies, halloween recipes, Holiday Desserts

Halloween Monster Eye Cookies  (Purple, Orange, & Green)

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Halloween is around the corner, kids are excited, and you’re feeling pressured! Halloween monster eye cookies are hands down the most fun and easy halloween cookies you’ll find online. No new ideas? Don’t want to repeat the same treats you made last Halloween? I hear you. These cookies have a soft buttery centre with slightly crisp edges and a sugary coating. They’re festive, colourful, spooky, and flavourful. And guess what? You can actually involve the kids in the kitchen for some fun. 

Halloween Monster Eye Cookies in purple, orange, and green decorated with candy eyeballs

I made these monster eye cookies for my kids last month for a spooky movie night we hosted. My kids and their friends seemed pretty excited when they saw them. So I thought why not make them for Halloween, this time my kids will also join me in the kitchen. The best thing about these cookies is that they’re relatively easy to make. 

All you have to do is mix all the dry ingredients, mix the wet ingredients, and form the dough by combining both mixtures. The next part is where kids can also help, colouring the dough and shaping the balls. Most importantly, they can give each monster a personality!

If you want to try some more easy halloween treats, I have already posted some recipes. See my Marshmallow Spider Web Cookies, Halloween Brownies and Halloween Rice Krispie Treats.

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Soft Halloween Monster Eye Cookies rolled in sugar and decorated with edible eyes

Why You'll Love These Halloween Monster Eye Cookies

Festive and Colourful – I used three different colours for the cookies, purple, green, and orange. These three colours are core Halloween vibes! The spooky monster eyes make them unmistakably Halloween themed. They can be the star of any Halloween themed party for both adults and kids. 

Easy to Customize – Three eyed monster or five eyed monster? Why not have both? You can make different monsters with assorted eyes, each cookie with its own personality! And you don’t have to restrict yourself to the eyes only. You can use cookie monster eyes along with other Halloween sprinkles. Add a few teeth or a few stitches and the cookies get a versatile look!

Fun to Make – Since kids love to colour and decorate, you can have them help you with colouring the dough and decorating the cookies. There’s nothing that gets them more excited than making their favourite monsters in the kitchen!

Simple Ingredients – I made sure I don’t use any fancy or hard to find ingredients for these halloween monster eye cookies. Everything is already available in almost every pantry. The only thing you’ll probably need to buy is the cookie monster eyes. 

Ingredients and Substitutions

Prepare for baking. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. 

Ingredients laid out for making Halloween Monster Eye Cookies with edible candy eyes.
  • All-Purpose Flour – You need all-purpose flour for making the cookie dough. You can substitute it with cake flour but it will make your cookies softer, much like birthday cake cookies. 
  • Baking Powder – It helps the cookies rise a little, without the baking powder they’ll spread flat and thin.
  • Baking Soda – Baking soda is the key to that satisfying spread. If you skip it you’ll end up with balls instead of cookies.
  • Teaspoon Salt – Salt brings out the sweetness and the vanilla flavor. You can use table salt or kosher salt.
  • Butter – Use softened, unsalted butter. You can use plant based butter as a dairy-free alternative.
  • Granulated Sugar – You need granulated sugar for the sweetness as well as for the crisp edges and shiny finish. Substitute it with light brown sugar but it will make the cookies slightly darker.
  • Egg & Egg Yolk – You need one egg and an extra egg yolk. Don’t skip the egg yolk because it binds everything together.
  • Vanilla Extract – Without vanilla extract the cookies will not have a flavor or aroma. You can use vanilla bean paste but it will make the cookies speckled. I don’t recommend vanilla essence because it doesn’t taste or smell the same.
  • Purple, Green, & Orange Food Coloring – Use gel colors because they don’t alter the texture of the cookie dough and they’re very pigmented. 
  • Edible Candy Eyes – Halloween monster eye cookies are not possible without candy eyes. Use assorted sizes for making different monsters with varying eyes. 

See recipe card for quantities.

Instructions: A Step-By-Step Guide For Monster Eye Cookies

Dry ingredients added to a bowl to make cookies

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Sugar and butter added to the mixing bowl.

In a large bowl, beat the softened butter and 1¼ cups sugar for 2–3 minutes, until light and creamy.

Eggs being added to the butter and sugar mixture

Beat in the egg, egg yolk, and vanilla until smooth and combined.

Cooking dough in a stand mixing bowl

Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms. Avoid overmixing.

Halloween colored cookie dough placed in bowls

Divide the dough evenly among three bowls. Add purple gel food coloring to one, green to another, and orange to the third. Mix each until the color is evenly distributed. Add more gel coloring as needed to get vibrant Halloween colors.

The cookie dough balls are coated in sugar

Scoop about 1½ tablespoons of dough per cookie and roll into balls. Roll each ball in granulated sugar until evenly coated.

Halloween cookies are arranged on a baking tray and ready to be baked.

Arrange the cookies about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.

Green , Orange Purple Halloween Monster Eye Cookies topped with assorted candy eyes

Add the monster eyes. Immediately after removing the cookies from the oven, gently press edible candy eyes into the warm cookies. Use different sizes and numbers of eyes to give each Halloween monster cookie a different look.

Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Hint: Use gel food coloring instead of liquid food coloring for vibrant purple, orange, and green cookies without changing the consistency of the dough. Press the edible candy eyes onto the cookies immediately after baking, while they're still warm, so they stick securely without melting or discoloring.

Orange Halloween Monster Eye Cookies decorated with edible candy eyes

Variations For Halloween Monster Eye Cookies

  • Chocolate Monster Eye Cookies – If your kids love chocolate and you must make chocolate cookies even for Halloween, just swap half cup cocoa powder with half cup of flour. Skip the food color and follow the rest of the instructions step by step.
  • Infested Spooky Cookies – Make the cookies just like I shared them in the recipe. When you start decorating them, add some candy bugs along with the eyes to make extra spooky halloween cookies.
  • Monster Eyes Halloween Mug Cake – I know this one’s a little off the track, but I made everything super dooper easy for you. Prepare your Mug Cake as you do and swap the chocolate chip cookies with candy eyes. 

Serving Suggestions

Hot Chocolate: You can simply serve these cookies with a cup of hot chocolate or a glass of warm milk. 

Halloween Platter: These Halloween monster eye cookies can be paired with other easy treats for Halloween parties and school events. Pair them with Marshmallow Spider Web Cookies, Halloween Brownies, Pumpkin Hand Pies, Halloween Rice Krispie Treats, or Brownie Cake Pops.  

Icecream: Warm cookies with ice cream will give you the same effect you get from brownies and ice cream, cozy and comforting. Just plate your cookies and put a hefty scoop of ice cream on the side right before you serve them. 

Stack of colorful Halloween Monster Eye Cookies in purple, orange, and green

Equipment

  • Mixing Bowls: For combining wet and dry ingredients.
  • Mixer (stand mixer or hand mixer): Helps cream the butter and sugars together for the right texture. I have used stand mixer for this recipe.
  • Measuring Cups and Spoons: For accurately measuring flour, sugar, and other ingredients.
  • Spatula : Useful for folding in the blackberries.
  • Baking Sheet: A sturdy, nonstick baking sheet ensures even baking.
  • Parchment Paper: Prevents cookies from sticking and makes cleanup easier.
  • Cookie Scoop: For evenly sized cookies that bake consistently. I have used 2 tablespoon sized ice cream scoop.
  • Wire Cooling Rack: Allows cookies to cool properly.

Storage and Reheating Tips

Room Temperature: You can store these Halloween monster eye cookies at room temperature for 2- 3 days. Keep them in an airtight container lined with parchment paper.

Refrigerator: Keep them in an airtight container in the fridge for up to a week. Keep them at room temperature for two hours for a softer and chewy texture.

Freezer: Place them in a single layer on a baking sheet and freeze for 1 hour. Then transfer to a freezer-safe bag or container. They’ll keep for up to 2 months.

Reheating: Thaw frozen cookies in the refrigerator for 5 - 6 hours. You can reheat the refrigerated cookies in the microwave for 10–15 seconds for a soft, fresh-out-of-the-oven texture. For crispy edge cookies, heat in a preheated oven at 300°F (150°C) for 5–7 minutes.

Freshly baked Halloween Monster Eye Cookies with colorful sugar-coated dough and candy eyes

Top Tips For The Best Halloween Monster Eye Cookies

  • Use softened butter. Melted butter will make the dough too hard to shape into balls. 
  • Don’t over mix the dough. As soon as you stop seeing the white flour, stop mixing. Overmixing will make cookies hard.
  • Always use gel food coloring. Liquid food color will make the dough runny and powdered colour will make it too hard.
  • Don’t over bake. Pull them out of the oven while the center is still shiny and moist. This will keep them soft and chewy.
  • Keep an eye on the color. Pull the cookies out while the colour is still vibrant and the centre is shiny. Over cooking will make the colours tanned.
  • Add the eyes while the cookies are warm so they can stick to the cookies and don’t fall off.

FAQ

Why are my Halloween monster eye cookies spreading too much?

The butter may have been too warm, or the dough may have been overmixed. Make sure the butter is softened but still cool enough to hold its shape, and mix the dough only until the ingredients are combined.

Can I make monster eye cookies without candy eyes?

Yes. You could use small pieces of white icing with a dot of melted chocolate for pupils.

Can I use regular food coloring instead of gel coloring in cookies?

Yes, but gel coloring is the better choice for these cookies. It's more concentrated, so you can achieve bright purple, green, and orange colors without adding much liquid to the dough.

How do I keep the candy eyes from falling off the cookies?

Press the eyes gently into the cookies while they're still warm. The soft surface will hold them in place as the cookies cool.

Easy Halloween Monster Eye Cookies made with purple, orange, and green cookie dough

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Halloween cookies recipe:

If you tried this Halloween Monster Eye Cookies recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Purple, orange, and green monster cookies with edible eyeballs for Halloween

Halloween Monster Eye Cookies  (Purple, Orange, & Green)

Abi Guna
Halloween Monster Eye Cookies are spooky, fun, and ridiculously easy. Soft, chewy cookies topped with googly candy eyes for the perfect party treat.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 12 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Cooling rack
  • Spatula
  • Baking Sheet
  • Hand Mixer or Stand Mixer

Ingredients
  

  • 2½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter softened
  • 1¼ cups granulated sugar
  • 1 large egg room temperature
  • 1 large egg yolk room temperature
  • 2 teaspoons vanilla extract
  • Purple gel food coloring
  • Green gel food coloring
  • Orange gel food coloring
  • ⅓ cup granulated sugar for rolling
  • Edible candy eyes assorted sizes

Instructions
 

  • Combine the dry ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • Cream the butter and sugar. In a large bowl, beat the softened butter and 1¼ cups sugar for 2–3 minutes, until light and creamy.
  • Add the wet ingredients. Beat in the egg, egg yolk, and vanilla until smooth and combined.
  • Make the cookie dough. Gradually add the dry ingredients to the butter mixture. Mix just until a soft dough forms. Avoid overmixing.
  • Color the dough. Divide the dough evenly among three bowls. Add purple gel food coloring to one, green to another, and orange to the third. Mix each until the color is evenly distributed. Add more gel coloring as needed to get vibrant Halloween colors.
  • Prepare for baking. Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper. Place the remaining ⅓ cup sugar in a shallow bowl.
  • Shape and coat. Scoop about 1½ tablespoons of dough per cookie and roll into balls. Roll each ball in granulated sugar until evenly coated.
  • Bake. Arrange the cookies about 2 inches apart. Bake for 10–12 minutes, until the edges are set but the centers still look slightly soft.
  • Add the monster eyes. Immediately after removing the cookies from the oven, gently press edible candy eyes into the warm cookies. Use different sizes and numbers of eyes to give each monster a different look.
  • Cool. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack.

Notes

  • Use softened butter. Avoid melted butter, as it can make the dough too soft and sticky to easily shape into balls.
  • Don’t overmix the dough. Once you no longer see streaks of flour, stop mixing. Overmixing can result in tougher cookies.
  • Use gel food coloring. Gel coloring creates vibrant purple, orange, and green colors without adding excess liquid to the cookie dough. Add a little at a time until you reach your desired shade.
  • Don’t overbake. Remove the cookies from the oven when the edges are set but the centers still look slightly soft and underdone. They will continue to set as they cool, keeping them soft and chewy.
  • Keep an eye on the color. Remove the cookies while their colors are still bright and vibrant. Overbaking can cause the edges to brown and make the Halloween colors look dull.
  • Add the candy eyes while the cookies are warm. Gently press the edible eyes into the cookies immediately after they come out of the oven so they stick securely as the cookies cool.
Keyword cookies, halloween recipes, Holiday Desserts

September Meal Plan for Families: 30 Days, Budget-Friendly Recipes

by Leave a Comment

This September meal plan for families gives you 30 days of easy, budget-friendly dinners to make the back-to-school season a little less hectic. Between school shopping, sports schedules, and getting back into a routine, September grocery bills can add up fast. This plan helps take the stress out of dinner so 4 p.m. doesn’t turn into a “what do we even have in the fridge?” spiral.

Collage of dinner recipe images for sepetember 30 days meal plan free printout

If you're looking for even more easy meal inspiration, be sure to check out my August Meal Plan, dinner recipes, and air fryer recipes for quick, wallet-friendly meals you can enjoy all month long. You'll find everything from 20-minute weeknight saves to slow cooker set-it-and-forget-it dinners, plenty of budget-friendly proteins, and a few new family favorites I think you're going to love. Print this one out, stick it on the fridge, and let September just... handle itself for a change.

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Every month, I'll be sharing a fresh meal plan filled with new recipes, no repeats, and plenty of easy dinner inspiration to help you get through busy fall weeks without blowing the budget.

Bookmark this page so you can come back anytime, or even better, join my email list and I'll send the next meal plan straight to your inbox before it goes live.

Send me next month's meal plan!
Orange chicken is served alongside with rice. Garnished with green onions and sesame seeds.

How to Use This Meal Plan (September Meal Plan For Families)

This plan is built to be flexible, not rigid — life happens, and dinner plans (and budgets) should bend with it.

Print it out. Stick the calendar graphic above on your fridge or save it to your phone's photo album for quick reference while you're grocery shopping.

Shop in batches. Do one big grocery trip for the first week, then smaller top-up trips for fresh produce and proteins as the month goes on — this alone can save you from impulse buys.

Swap days around freely. If Tuesday's recipe needs an ingredient you don't have and Thursday's is sitting right there in your fridge already, swap them. The order doesn't matter — having 30 ready-to-go, budget-friendly dinners does.

Leftover days are okay too. Several of these recipes (like the slow cooker and crock pot meals) make great leftovers — stretching one dinner into two nights is one of the easiest ways to cut your grocery bill.

Printable September Meal Plan

Want this meal plan on your fridge all month? Just click, print, and you're set for September!

Download the Free September Meal Plan PDF — 30 Days, Budget-Friendly

The PDF includes every recipe from this plan, organized by week so your grocery shopping stays simple and your budget stays on track.

30 unique and budget friendly recipes included in the september meal plan.

This meal plan features delicious recipes from some of my favorite food bloggers, including  The Recipe Nest · A Spiced Life · Hungry Whisk · Tessie's Table · My Rad Kitchen · Risa's Family Kitchen · Sweet Miscellany · The Kitchen Bucket List · The Chaotic Table . Be sure to check out their amazing recipes for even more meal inspiration!

Tips for Making the Most of This Meal Plan

Buy what's in season. September produce (apples, sweet potatoes, squash) is at its cheapest — several recipes this month (like the Sausage Sweet Potato Sheet Pan) lean into that.

Lean on your slow cooker and crock pot. The Slow Cooker Sweet and Sour Meatballs, Crock Pot Honey Garlic Chicken, and BBQ Root Beer Pulled Pork are all budget-friendly, hands-off dinners that stretch cheap cuts of meat into something special.

Batch cook proteins. Cook a big batch of chicken thighs or ground beef early in the week and use it across two or three different recipes.

Don't skip the pantry meals. Pasta nights (like the Marry Me Chicken Pasta, Creamy Fettuccine Alfredo, and Sloppy Joe Pasta) are some of the most budget-friendly dinners in this whole plan — stock up on pasta when it's on sale.

Save this post. Bookmark or pin this page so you can come back to it all month long, and check back for next month's plan too!

Pineapple chicken kabobs with charred edges served with lime wedges

Budget-Saving Grocery Tips

What's cheap in September: apples, sweet potatoes, squash, root vegetables — lean into these for sides and sheet pan dinners.

Cheap protein swaps: ground beef and chicken thighs (used throughout this plan) are consistently more affordable than chicken breast or steak.

Stock up on pantry staples: canned tomatoes, pasta, rice, and taco seasoning are the backbone of at least a third of this month's dinners — buy in bulk when they're on sale.

Use your freezer: double a recipe like the Air Fryer Chicken Meatballs or Cheesy Mini Meatloaf and freeze half for an instant free dinner later in the month.

What to Serve on the Side

A few of this month's dinners come with a serving suggestion built right in, but if you're looking for more side dish ideas to round out any night of this plan, here are some go-to budget-friendly options:

Browse the full side dishes collection for even more ideas to mix and match throughout the month.

FAQ

Is this meal plan really budget-friendly?

Yes! Most recipes use everyday pantry staples and affordable proteins like chicken thighs, ground beef, and canned tomatoes, so you're not paying premium prices for specialty ingredients.

Can I substitute recipes if my family doesn't like one?

Absolutely — swap any day for another recipe from the blog, or repeat a favorite from earlier in the month.

Do I need to follow the calendar in order?

Not at all. Shop for the week, then cook the recipes in whatever order fits your schedule best.

Can I freeze leftovers from this meal plan?

Many of these recipes freeze well, especially the meatballs, pulled pork, and chicken thigh dishes — great for stocking a backup freezer meal.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve alongside this September meal plan for families recipes:

If you tried this September meal plan for families collection of recipes or any other recipe from my blog, I'd love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious, budget-friendly recipes. Thank you for being part of this journey!

Fudgy Nutella Brownies with Chocolate Chips

by 3 Comments

I've made a lot of Nutella brownies in my life, the kind that taste more like "fine, chocolate brownies with a little hazelnut" than the deep, rich chocolate-hazelnut experience I actually want. So when I set out to perfect this recipe, I had one rule: it had to taste unmistakably like Nutella and like a really good brownie, not one at the expense of the other!

Stack of fudgy Nutella brownies on a serving plate with a gooey nutella

The trick? A little cocoa powder to deepen the chocolate base, and a teaspoon of espresso powder that you won't taste on its own — but that makes every bit of chocolate flavor hit harder. Add a swirl of warm Nutella on top, and you've got brownies that disappear off the plate embarrassingly fast.

If you love these rich and fudgy Nutella Brownies, there are plenty of other chocolate treats to try next! For another quick Nutella dessert, make my Nutella Mug Cake or Nutella Covered Strawberries or these flaky Nutella Puff Pastry Twists. Chocolate lovers will also enjoy my Andes Mint Brownies with their fudgy centers and refreshing mint flavor. If you're craving chewy desserts, try these Biscoff Blondies with White Chocolate for a sweet cookie butter twist.

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Nutella brownie squares with soft fudgy centers

Why You'll Love This Recipe

  • Deep, bold chocolate-hazelnut flavor — thanks to the cocoa powder + espresso powder combo most Nutella brownie recipes skip.
  • Ultra fudgy texture — dense, gooey center with just enough structure to hold together.
  • One bowl, no mixer needed — minimal cleanup, beginner-friendly everyone is satisfied.
  • That bakery-style swirled top — looks impressive, but it's genuinely simple to do.
  • Ready in under 45 minutes — perfect for last-minute cravings or when you need a crowd-pleasing dessert fast.
  • Only one pan and pantry staples — nothing hard to find at the groceries.

Ingredient Notes & Substitutions

Ingredients laid out to make Nutella brownies
  • Nutella: Regular Nutella works best here, but other chocolate-hazelnut spreads (including dairy-free versions) will work too. Make sure it's soft enough to whisk smoothly.
  • Unsalted Butter: Melted unsalted butter adds richness and moisture to the brownies. Salted butter can be used instead; simply reduce or leave out the added salt.
  • Granulated Sugar: Granulated sugar sweetens the brownies and helps create a slightly crackly top. Light brown sugar can be substituted, though it will make the brownies a little softer and add a mild caramel flavor.
  • Espresso powder: This is the flavor secret — it won't make the brownies taste like coffee, it just intensifies the chocolate. If you don't have it, you can leave it out, but I highly recommend keeping it in.
  • Cocoa powder: Natural unsweetened cocoa powder works well. Dutch-processed will give a slightly deeper, less acidic flavor if you have it on hand.
  • Vanilla Extract: Vanilla enhances both the chocolate and hazelnut flavors. Pure vanilla extract gives the best flavor, but vanilla bean paste can be used in the same amount.
  • All-Purpose Flour: All-purpose flour provides structure without making the brownies too cakey. A 1:1 gluten-free baking flour can usually be substituted if you need a gluten-free option.
  • Eggs: These incorporate more smoothly into the batter and help give that classic shiny, crackly brownie top. Make sure the eggs are at room temperature.
  • Salt: A small amount of salt balances the sweetness and brings out the chocolate and hazelnut flavors. If you're using salted butter, you can reduce or omit it.
  • Chocolate chips: Semi-sweet keeps the sweetness balanced with the Nutella. Dark chocolate chips work too if you prefer a less sweet brownie.

See recipe card for quantities.

Step-by-Step Instructions For Nutella Brownies

Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal later.

Melted butter and sugar placed in a bowl ready to whisk for making nutella brownies.

In a large mixing bowl, whisk together the melted butter, and granulated sugar until smooth and well combined.

Egg and vanilla extract added to the wet micture.

Whisk in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract

Nutella being added to the brownie batter.

Slowly add in ¾ cup of nutella.

The wet brownie batter in a bowl.

Mix well until well combined.

Dry ingredients being added to the wet mixture.

Add the flour, cocoa powder, espresso powder, and salt.

Nutella brownie batter in a large bowl.

Fold gently just until no streaks of flour remain.

Chocolate chips being added to the nutella brownie batter.

Fold in the semi-sweet chocolate chips. Pour the batter into the prepared pan and spread it evenly with a spatula.

Nutella brownies ready to be baked placed in a square pan.

Warm the remaining ¼ cup of Nutella for 10-15 seconds in the microwave until it's easy to drizzle. Spoon it over the batter in dollops, then use a butter knife or skewer to gently swirl it into the top.

Freshly baked Nutella brownies cooling in a baking pan

Bake for 25-28 minutes. The edges should look set, and a toothpick inserted into the center should come out with a few moist crumbs not wet batter.

Nutella brownie squares with soft fudgy centers on a parchment paper

Let the brownies cool fully on a wire rack for 10 minutes. Later slice into squares and serve.

Hint: For perfectly fudgy Nutella brownies, don't overbake them. Remove the brownies when a toothpick comes out with a few moist crumbs, then let them cool completely before slicing for clean edges and a rich, fudgy center.

Variations

  • Nutty crunch: Fold in ½ cup chopped toasted hazelnuts for texture and a nod to Nutella's hazelnut base.
  • Sea salt finish: Sprinkle flaky sea salt over the top right after baking for a sweet-salty contrast.
  • Extra gooey: Add a few extra dollops of Nutella into the batter itself (not just on top) before swirling.
  • Dairy-free: Use a dairy-free Nutella alternative and swap the butter for a plant-based version.
  • Espresso lovers: Double the espresso powder for a more pronounced mocha undertone.
Easy Nutella brownies with a fudgy chocolate texture

Serving Suggestions for Nutella Brownies

These fudgy Nutella brownies are rich and delicious on their own, but you can easily dress them up for an extra-special dessert.

  • Serve them warm: Warm a brownie for a few seconds in the microwave to soften the center and create an extra gooey chocolate texture.
  • Serve with coffee: The chocolate and hazelnut flavors pair nicely with hot coffee, espresso, or a cold glass of milk. Check my Vanilla bean latte and Salted caramel latte recipe.
  • Add vanilla ice cream: Serve a slightly warm Nutella brownie with a scoop of vanilla ice cream for a simple chocolate dessert. You can also serve with marshmallows like my halloween brownie recipe for some fun!
  • Drizzle with Nutella: Warm a spoonful of Nutella until slightly runny and drizzle it over the brownies just before serving.
  • Add fresh berries: Pair the brownies with strawberries, raspberries, or blueberries. The fresh fruit balances the rich chocolate-hazelnut flavor.
  • Top with whipped cream: Add a dollop of lightly sweetened whipped cream for a simple finishing touch.
  • Add chopped hazelnuts: Sprinkle toasted chopped hazelnuts over the brownies for extra crunch and more nutty flavor.
  • Make a brownie sundae: Top a Nutella brownie with vanilla or chocolate ice cream, warm chocolate sauce, chopped hazelnuts, and whipped cream for an indulgent dessert.
Close-up of rich and gooey Nutella brownies showing the inner side.

Equipment

  • Mixing Bowls
  • Whisk and Spatula
  • Measuring Cups and Spoons
  • Square Baking Pan - I have used an 8X8 square pan but 9X9 works too.
  • Parchment Paper
  • Knife
  • Cooling Rack

Storage

Room temperature: Store in an airtight container for up to 4 days.

Fridge: Keeps well for up to a week — bring to room temperature or warm slightly before serving for the best fudgy texture.

Freezer: Wrap individual squares tightly and freeze for up to 3 months. Thaw at room temperature or microwave for 15-20 seconds for a warm, gooey brownie.

Stack of fudgy Nutella brownies on a serving plate with nutella drizzle oozing out.

Top Tips To Make Perfect Brownies With Nutella

  • Don't skip the espresso powder — it's the difference between "good" and "why does this taste incredible" brownies. It won't add coffee flavor, just depth.
  • Underbake slightly, not fully — pull the pan when the center still looks a touch underdone. It will continue to set as it cools.
  • Let them cool completely before slicing — I know it's hard to wait, but warm brownies fall apart. For the cleanest slices, chill the pan for 30 minutes before cutting.
  • Use a warm, dry knife for slicing — run your knife under hot water and dry it between cuts for bakery-style clean edges.
  • Room temperature eggs matter more than you'd think — cold eggs can cause the melted butter to seize slightly, affecting texture.

FAQ

Why are my nutella brownies not fudgy?

This is almost always from overbaking. Pull the pan when the toothpick still has a few moist crumbs attached, not when it comes out completely clean.

Can I double this brownie recipe?

Yes you can, use a 9x13-inch pan and add about 5-8 extra minutes to the bake time, checking for doneness with a toothpick.

Do I need a hand mixer for this recipe?

No, this recipe is designed to be mixed entirely by hand with a whisk and spatula.

Can I taste the espresso powder in the finished brownies?

No, it's used purely to deepen the chocolate flavor, not to add a coffee taste. It's a classic baker's trick for richer chocolate desserts.

Can I make these ahead of time?

Yes, they actually taste even better the next day once the flavors have settled. Store covered at room temperature or in the fridge.

Why did my Nutella swirl sink into the batter?

This can happen if the batter is too warm or the Nutella is too thin. Make sure your batter isn't warm from freshly melted butter, and only warm the swirl Nutella for a few seconds , just enough to be spoonable, not runny.

Nutella brownie squares with soft fudgy centers stacked one above the other and nutella bottle in the background.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this nutella brownie recipe:

If you tried this Nutella Brownies recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Homemade Nutella brownies cut into squares stacked one above the other and the nutella is drizzling downwards.

Fudgy Nutella Brownies (Espresso-Boosted)

Abi Guna
These fudgy Nutella brownies have a deep chocolate flavor, a swirled Nutella top, and a secret espresso boost. One bowl, no mixer, ready in 45 minutes!
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 nutella brownies

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Cooling rack
  • Whisk and Spatula
  • Square Baking pan
  • Cooling rack

Ingredients
  

  • 1 cup Nutella divided
  • ½ cup unsalted butter melted
  • ⅔ cup granulated sugar
  • 2 large eggs room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup all-purpose flour
  • ¼ cup unsweetened cocoa powder dutch processed
  • 1 teaspoon espresso powder
  • ¼ teaspoon salt
  • ½ cup semi-sweet chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal.
  • In a large mixing bowl, whisk together ¾ cup Nutella, the melted butter, and granulated sugar until smooth and well combined.
  • Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  • Add the flour, cocoa powder, espresso powder, and salt. Fold the dry ingredients into the wet ingredients just until no streaks of flour remain. Do not overmix.
  • Fold in the semi-sweet chocolate chips.
  • Spread the brownie batter evenly into the prepared baking pan.
  • Warm the remaining ¼ cup Nutella for 10–15 seconds in the microwave until it is easy to drizzle. Spoon it over the brownie batter and use a butter knife or skewer to gently swirl it into the top.
  • Bake for 25–28 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. Avoid overbaking for the fudgiest brownies.
  • Let the brownies cool completely in the pan. Lift them out using the parchment paper, slice into squares, and serve.

Notes

  1. Underbake slightly, not fully — pull the pan when the center still looks a touch underdone. It will continue to set as it cools.
  2. Let them cool completely before slicing — I know it's hard to wait, but warm brownies fall apart. For the cleanest slices, chill the pan for 30 minutes before cutting.
  3. Store the nutella brownies in an airtight container for up to 4 days.
Keyword Brownies, easy desserts, nutella, Valentine's day dessert

Air Fryer Apples (Easy, Caramelized & Ready in 15 Minutes)

by 1 Comment

There's something about the smell of cinnamon apples caramelizing that instantly makes a kitchen feel like fall. These air fryer apples get you there in a fraction of the time it takes to bake them in the oven. No stirring on the stovetop and no long bake time, just tender, golden apples with buttery, caramelized edges in about 15 minutes. They're perfect for serving over oatmeal, pancakes, ice cream, or enjoying straight from the bowl.

Close up shot of Warm air fryer apples with caramelized cinnamon glaze

What makes this version different from a basic cinnamon-apple recipe is the finishing toss: warm apples get tumbled in melted butter, brown sugar, and vanilla right after cooking, which creates a glossy, almost caramel-like coating instead of just a dusting of spice. It's the little step that takes these from "fine" to "I need to make a double batch."

Serve them warm over oatmeal, pancakes, or vanilla ice cream — or just eat them straight out of the bowl with a fork. No judgment here.

If you love cooking with apples, be sure to check out some of my other favorite apple recipes. Start your morning with Apple Cinnamon Oatmeal or Apple Cinnamon Waffles, both packed with cozy fall flavors. If you're craving a bakery-style treat, my Puff Pastry Apple Turnovers with Homemade Apple Pie Filling.

Looking for more air fryer inspiration? Don't miss my Air Fryer Sweet Potato Cubes, Air Fryer Chicken Parmesan, Air Fryer Teriyaki Chicken Thighs, and Juicy Air Fryer Chicken Meatballs for simple, flavorful recipes you'll want to make again and again. 

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Caramelized air fryer cinnamon apples ready to serve with a fork

Why You'll Love This Recipe

Ready in about 15 minutes — no oven preheat, no stovetop babysitting needed.

Buttery, caramelized finish — the post-cook butter and brown sugar toss makes these taste closer to apple pie filling than plain baked apples.

Simple, pantry-friendly ingredients — nothing specialty required.

Versatile — works as a topping, a snack, or a simple dessert on its own.

Great make-ahead option — reheats beautifully throughout the week.

Ingredient Notes & Substitutions

Ingredients laid out for air fryer apples recipe
  • Apples: Honeycrisp and Gala both hold their shape well while still turning tender — a great balance for this recipe. Granny Smith works too if you prefer a more tart contrast to the sweet glaze.
  • Oil: Any neutral oil (avocado, canola, or melted coconut oil) works for tossing the apples before cooking.
  • Butter: Salted butter works fine — just skip the added salt in the initial toss if so.
  • Brown sugar: Dark brown sugar will give a slightly deeper, more molasses-forward flavor if you prefer that over light brown sugar.
  • Cinnamon, nutmeg and vanilla: Flavor booster.
  • Salt: Enchances the sweetness

See recipe card for quantities.

Step-by-Step Instructions For Air Fryer Apples

Preheat to 375°F (190°C) for 3–5 minutes.

Sliced apples placed in a bowl .

Wash and peel the apple, remove the core, then slice it.

Seasonings being added to the apple slices.

Combine, oil, cinnamon, nutmeg, and salt to the sliced apples.

Cinnamon mixture being tossed to the apple slices

Toss until evenly coated.

Seasoned apple slices being added to the air fryer basket.

Add the apples to the air fryer basket in a single layer. A little overlap is fine, but avoid overcrowding.

Cooked apple slices just out from the air fryer.

Cook for 8–10 minutes, shaking the basket halfway through.

Brown sugar and butter added to the cooked apples

Transfer the hot apples to a bowl. Add the melted butter, brown sugar, and vanilla extract, and give everything a quick mix until the apples are glossy and evenly coated.

These warm and tender air fryer apples are delicious served on their own as a quick fall treat. You can also spoon them over oatmeal, pancakes, waffles, or yogurt for breakfast, or serve them with cheesecake or a scoop of vanilla ice cream for an easy dessert. The sweet cinnamon apples and caramelized juices make a simple topping for many of your favorite fall recipes. Pair these apples with my Baked Honey Garlic Chicken Thighs for a sweet-savory dinner.

Hint: The butter and brown sugar melt and cling to the apples best when they're fresh out of the air fryer, waiting until they cool makes the coating less glossy.

Air fryer apple being served in a bowl with ice cream

Serving Suggestions

  • With oatmeal: Spoon these warm air fryer apples over my Apple Cinnamon Oatmeal for an extra layer of sweet cinnamon apple flavor.
  • Over pancakes or waffles: Use them as a warm fruit topping for pancakes or waffles. They would be especially delicious served with my Nutella Waffles for a cozy breakfast or brunch.
  • With yogurt: Swirl the cinnamon apples into Greek yogurt and add granola for a quick breakfast or snack.
  • For dessert: Serve warm air fryer apples over vanilla ice cream or cheesecake. You can also pair them with other apple desserts, like my Puff Pastry Apple Turnovers, for a fall dessert spread.
  • On their own: These air fryer cinnamon apples are sweet and tender enough to enjoy warm straight from the bowl—no extra toppings needed.

Air Fryer Apples Variations

  • Maple Cinnamon Apples: Add 1–2 tablespoons of pure maple syrup during the last 2 minutes of air frying for extra sweetness and a maple flavor.
  • Apple Pie Apples: Replace the cinnamon with apple pie spice for an easy apple pie-inspired version.
  • Caramel Apples: Drizzle the warm air fryer apples with caramel or salted caramel sauce just before serving. Add a scoop of vanilla ice cream for a simple fall dessert.
  • Spiced Apples: Add a small pinch of nutmeg, ginger, or cardamom along with the cinnamon for more warm spice flavor.
  • Nutty Apples: Sprinkle chopped pecans or walnuts over the cooked apples for a little crunch.
Tender cinnamon air fryer apples served warm in a plate

Equipment

  • Air Fryer: Any basket-style or oven-style air fryer will work for this recipe. Make sure the apples have enough room to cook evenly and caramelize around the edges.
  • Cutting Board: Use a sturdy cutting board for peeling, coring, and slicing the apples.
  • Sharp Knife: A sharp kitchen knife makes it easy to cut the apples into evenly sized pieces so they cook at the same rate.
  • Vegetable Peeler: A vegetable peeler makes removing the apple skins quick and easy.
  • Mixing Bowl: Use a medium mixing bowl to toss the sliced apples with the butter, cinnamon, vanilla, and other ingredients before air frying.
  • Measuring Spoons: Helpful for accurately measuring the spices, vanilla, and other smaller ingredients.

Storage & Reheating

Refrigerator: Store in an airtight container for up to 5 days.

Reheating: Warm in the air fryer at 350°F for 2–3 minutes, or microwave for 30–45 seconds, until warmed through.

Freezer: Freeze in a single layer, then transfer to a freezer bag for up to 3 months. Thaw in the fridge overnight before reheating.

Close up shot of caramelized apple slices with ice cream.

Top Tips For Making Perfect Air Fryer Apple Slices

Don't skip the shake. Shaking the basket halfway through ensures even browning on all sides rather than just the top layer.

Toss the glaze in while apples are hot. The butter and brown sugar melt and cling to the apples best when they're fresh out of the air fryer — waiting until they cool makes the coating less glossy.

Watch for overcrowding. If your air fryer basket is small, cook in two batches rather than piling the apples too high — this is the difference between caramelized edges and steamed, mushy apples.

Check a couple minutes early the first time. Air fryer models vary, so keep an eye on the apples around the 7–8 minute mark if it's your first time making this in your specific machine.

FAQ

Do I need to peel the apples?

No, peeling is optional. Leaving the skin on adds fiber and helps the apple cubes hold their shape slightly better during cooking.

Can I use a different apple variety?

Yes you can. Honeycrisp and Gala are recommended for their balance of sweetness and texture, but Granny Smith, Braeburn, or Fuji also work well. Avoid Red Delicious, which tends to turn mushy when cooked.

Why did my apples turn out soggy instead of caramelized?

This is almost always from overcrowding the basket. Apples release moisture as they cook, and if they're piled too high, that moisture steams the apples instead of letting them caramelize. Cook in batches if needed.

Can I make these air fryer apples ahead of time?

Yes, they reheat well throughout the week. Store in the fridge and warm in the air fryer or microwave before serving.

Can I reduce the amount of sugar used in this recipe?

Yes, the brown sugar in the glaze can be reduced or skipped if you prefer a less sweet version. The apples will still have natural sweetness and warm spice flavor from the cinnamon and nutmeg.

Air fried apples and ice cream in a bowl.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Air Fryer Apples recipe:

If you tried this Air Fryer Apples recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Beautifully caramelized air fryer apple slices placed in a plate with a fork.

Air Fryer Apples (Easy, Caramelized & Ready in 15 Minutes)

Abi Guna
These air fryer apples are tender, caramelized apples tossed in a buttery cinnamon-vanilla glaze, ready in about 15 minutes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 4 people

Equipment

  • Air Fryer
  • Measuring cups and spoons
  • Sharp Knife
  • Vegetable peeler
  • Mixing Bowls

Ingredients
  

  • 4 medium Honeycrisp or Gala apples peeled (optional), cored, and cut into ½-inch cubes
  • 1 tablespoon oil any flavorless oil
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons unsalted butter melted
  • 2 tablespoons light brown sugar
  • 1 teaspoon vanilla extract

Instructions
 

  • Preheat the air fryer to 375°F for 3–5 minutes.
  • In a large bowl, combine the apples, oil, cinnamon, nutmeg, and salt. Toss until evenly coated.
  • Arrange the apples in a single layer in the air fryer basket. A little overlap is fine, but avoid overcrowding.
  • Air fry for 8–10 minutes, shaking the basket halfway through.
  • Cook for 2 more minutes, or until the apples are tender and lightly caramelized around the edges.
  • Transfer to a bowl, add the melted butter, brown sugar, and vanilla, and toss to coat.
  • Serve warm on their own or over oatmeal, pancakes, waffles, yogurt, cheesecake, or vanilla ice cream.

Notes

  1. Shaking the basket halfway through ensures even browning on all sides rather than just the top layer.
  2. The butter and brown sugar melt and cling to the apples best when they're fresh out of the air fryer — waiting until they cool makes the coating less glossy.
  3. Store the air fired apples  in an airtight container for up to 5 days.
Keyword 4 ingredient dessert, Air fryer recipes, apples, fall

Air Fryer Butternut Squash (With Maple & Cinnamon)

by 1 Comment

If you're looking for a vegetable side that's anything but boring, this Air Fryer Butternut Squash is one recipe you'll want to keep on repeat. Every bite is tender in the center, lightly crisp around the edges, and coated in a warm blend of cinnamon, maple syrup, and just a hint of red pepper flakes for a subtle kick.

Air Fryer Butternut Squash served in a platel with caramelized edges and fresh parsley. A spoon is drizzling maple syrup on top.

One of my favorite things about making butternut squash in the air fryer is how little effort it takes. I make it on busy weeknights with dinner. It takes as little as 30 minutes from start to finish. Why did I choose the Air Fryer? The air fryer does an incredible job of roasting the squash until it's perfectly caramelized without heating up the whole kitchen. 

Whether you're planning a cozy fall meal, a holiday spread, or simply need a flavorful vegetable to round out dinner, this Air Fryer Butternut Squash recipe is the best choice you’ll make.

If you want to rotate quick and easy side dishes for dinner throughout the week, I recommend Crispy Hot Honey Brussels Sprouts, Air Fryer Sweet Potato Wedges, Roasted Carrot Hummus with Canned Chichpeas, Sautéed Broccoletti or Creamy Green Bean Casserole.

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Close-up of Air Fryer Butternut Squash with caramelized maple cinnamon glaze.

Why You'll Love This Recipe

  • Perfectly Caramelized & Tender - The air fryer gives the squash beautifully browned edges while keeping the inside soft and creamy.
  • Balanced Flavours: Cinnamon brings warmth, maple syrup adds natural sweetness, and a pinch of red pepper flakes finishes each bite with gentle heat.
  • Quick and Easy: This easy butternut squash recipe comes together with a handful of pantry staples and very little hands-on time.
  • Universal Side Dish: Whether you're serving roasted chicken, pork, fish, or looking for one of your favorite side dishes for steak dinner, this recipe fits beautifully.
  • Perfect for Holidays and Everyday Meals - Cinnamon and Caramel instantly elevate the Squash. It’s decent enough for Thanksgiving yet simple enough to become one of your regular side dishes for dinner.

Ingredients and Substitutions

Use a clear shot of the ingredients for this recipe, prepped, and labeled if necessary. Add a paragraph of content describing why these ingredients were chosen. Insert the ingredients into the list below, omitting quantities.

Easy Air Fryer Butternut Squash recipe ingredients laid out
  • Butternut Squash: Choose one medium squash that feels heavy for its size and has firm, beige skin without soft spots. Cutting the squash into evenly sized 1-inch cubes helps everything cook at the same rate, giving you perfectly tender pieces throughout.
  • Olive Oil: Olive oil helps the seasonings stick to the squash while encouraging those delicious golden edges during cooking. You can substitute it with avocado oil or grapseed oil.
  • Ground Cinnamon: A little cinnamon enhances the natural sweetness of the squash without making it taste like dessert. It adds warmth that works beautifully with the maple syrup.
  • Kosher Salt: Salt balances the sweetness and brings out the squash's natural flavor. You can use table salt instead.
  • Black Pepper: Freshly ground black pepper adds a mild earthy note that complements the cinnamon. You can substitute it with white pepper.
  • Pure Maple Syrup: Use pure maple syrup rather than pancake syrup if possible. I don’t recommend skipping it.
  • Crushed Red Pepper Flakes: This small finishing touch adds just enough heat to balance the sweetness without making the dish spicy. You can skip it if you don’t want it to be non-spicy.

See recipe card for quantities.

Instructions (How to Cook Butternut Squash in Air Fryer)

Preheat the air fryer to 380°F for 3–5 minutes.

Cut the butternut squash into halves.

Cut the butternut squash into halves and remove the seeds from the inside cavity.

Butternut squash cubes are placed in to a wooden cutting board.

Remove the skin and chop the butternut squash into cubes using a sharp knife.

Cubed butternut squash tossed with maple syrup, cinnamon, and seasonings before air frying.

Place the butternut squash cubes in a large mixing bowl. Toss with the olive oil, cinnamon, salt, and black pepper until evenly coated.

Seasoned butternut squash cubes arranged in an air fryer basket before cooking.

Arrange the squash in a single layer in the air fryer basket. Cook in batches if needed to avoid overcrowding.

Air fry the butternut squash at 400°F for 16–18 minutes, shaking the basket halfway through cooking to help the cubes brown evenly on all sides. The squash should become tender in the center with lightly crisp, golden edges.

During the final 2 minutes of cooking, drizzle the maple syrup evenly over the squash and gently toss to coat each piece. Return the basket to the air fryer and continue cooking until the maple syrup lightly caramelizes, creating a glossy coating that enhances the natural sweetness of the squash without burning.

Transfer the Air Fryer Butternut Squash to a serving bowl and sprinkle with crushed red pepper flakes just before serving for a subtle kick that balances the sweet maple glaze. Serve warm alongside roasted chicken, turkey, pork, or your favorite vegetarian main dish.

The finished squash is perfectly tender with caramelized edges, a lightly sticky maple glaze, and warm cinnamon flavor in every bite. It's an easy side dish that's perfect for weeknight dinners, holiday meals, and everything in between.

Cooked Air Fryer Butternut Squash garnished with fresh parsley and ready to serve.

Hint: Adding the maple syrup during the final minutes of cooking creates a glossy finish and rich flavor without letting the natural sugars burn.

Variations

  • Parmesan Butternut Squash: Fancy squash side dish for a formal dinner? Butternut Squash in the Air Fryer can be your answer if you elevate it. Follow all the instructions as they are given in this recipe. Sprinkle freshly grated Parmesan over the hot squash just before serving for a rich, cheesy finish.
  • Garlic Butter Butternut Squash: Toss the cooked squash with melted butter and a little minced garlic instead of maple syrup for a comforting, savory twist. All other steps will be the same.
  • Spice Blend Air Fryer Butternut Squash: Add a pinch of nutmeg or pumpkin pie spice along with the cinnamon for an even more cozy seasonal flavor.
  • Savory Herb Butternut Squash:  If you want a savoury and aromatic version of the Air Fryer Butternut Squash, you can skip the cinnamon. Instead, add chopped fresh rosemary, thyme, or sage. This version pairs wonderfully with roasted meats.

Equipment

  • Measuring Cups and Spoons: For accurate measurements.
  • Air Fryer - An essential for cooking the butternut squash.
  • Medium bowls - To mix the seasonings and butternut squash.
Golden Air Fryer Butternut Squash cubes cooked until tender and lightly crisp served in a plate.

Serving Suggestions

This butternut squash side dish is incredibly versatile and complements a wide variety of meals.

Serve it alongside:

Grilled or Roasted Chicken: If you’re serving chicken, pork, or steak for dinner, you need a side dish to balance the protein and fiber ratio. Air Fryer Butternut Squash with maple syrup will pair nicely with Baked Honey Garlic Chicken Thighs, Crispy Air Fryer Chicken Drumsticks, Pineapple Chicken Kabobs, Teriyaki Chicken Thighs, Air Fryer Chicken Meatballs, or Air Fryer Chicken Parmesan. 

Seafood: The texture and flavour of this Butternut Squash recipe really complements the seafood. You should try it with Oven Baked Shrimp Skewers, Blackened Salmon Bites, Pesto Butter Salmon, Chicken and Shrimp Rice, a d Easy Shrimp Scampi.

Salads & Casseroles: Serve Air Fryer Butternut Squash in maple syrup with other sides like Salmon Kale Quinoa Salad, Chicken Caesar Salad, Shaved Brussels Sprouts Salad, Chicken and Dumpling Casserole, or Cheesy Green Bean Casserole.

It's one of those side dishes for dinner that works equally well on a busy weeknight or a special holiday table.

Air Fryer Butternut Squash made with maple syrup, cinnamon, and red pepper flakes.

Storage and Reheating Tips

Refrigerate: Allow the squash to cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to 4 days.

Freeze: Although this recipe is best enjoyed fresh, you can freeze leftover squash for up to 3 months. Let it cool completely, then transfer it to an airtight container.  Keep in mind that the squash may become a little softer after thawing, but the flavor remains delicious.

Reheat: For the best texture, reheat the squash in the air fryer at 350°F for 3 to 5 minutes until warmed through. You can also warm it in the oven if needed.

Top Tips for the Best Air Fryer Butternut Squash

  • Cut the squash into evenly sized cubes so everything cooks at the same pace.
  • Don't overcrowd the basket. Good airflow is what creates lightly crisp, caramelized edges.
  • Wait until the last two minutes to add the maple syrup so it caramelizes instead of burning.
  • Shake the basket halfway through cooking for even browning.
  • Taste before serving and add another pinch of salt if needed. A little extra seasoning can make the natural sweetness shine.
Crispy Air Fryer Butternut Squash cubes in a serving plate ready for dinner.

FAQ

Can I leave the skin on for this air fryer butternut squaash recipe?

Yes, the skin is edible once cooked, but peeling the squash creates a softer texture and allows the seasonings to coat every piece more evenly.

Why isn't my butternut squash browning?

The basket is likely overcrowded, or the squash cubes are too wet. Leave space between the pieces and pat them dry before seasoning if needed.

Can I make Air Fryer Butternut Squash ahead of time?

Yes. Cook it earlier in the day and reheat it in the air fryer for a few minutes before serving to bring back some of the caramelized edges.

What's the best temperature for butternut squash in an air fryer?

Cooking at 380°F gives the squash enough heat to brown nicely while allowing the inside to become tender before the exterior gets too dark.

Can I use frozen butternut squash?

Yes, but cook it directly from frozen without thawing first. You may need to add a few extra minutes to the cooking time, and the texture will be slightly softer than using fresh squash.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this air fryer butternut squash recipe:

If you tried this Best Air Fryer Butternut Squash Cubes recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Air Fryer Butternut Squash (With Maple & Cinnamon)

Abi Guna
Make the best Air Fryer Butternut Squash in under 30 minutes! This easy side dish is tender, caramelized, and tossed with maple syrup, cinnamon, and a hint of red pepper flakes.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner, Side Dish
Cuisine American
Servings 4 people

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Air Fryer
  • Sharp Knife

Ingredients
  

  • 1 medium butternut squash peeled, seeded, and cut into 1-inch cubes (about 5 cups)
  • 2 tablespoons olive oil
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 tablespoon pure maple syrup
  • ¼ teaspoon crushed red pepper flakes

Instructions
 

  • Preheat the air fryer to 380°F for 3–5 minutes.
  • Place the butternut squash cubes in a large mixing bowl. Toss with the olive oil, cinnamon, salt, and black pepper until evenly coated.
  • Arrange the squash in a single layer in the air fryer basket. Cook in batches if needed to avoid overcrowding.
  • Air fry for 16–18 minutes, shaking the basket halfway through cooking.
  • During the last 2 minutes of cooking, drizzle the maple syrup over the squash and gently toss to coat. Return the basket to the air fryer and cook until the squash is tender and the maple syrup is lightly caramelized.
  • Transfer the squash to a serving bowl. Sprinkle with crushed red pepper flakes just before serving and serve warm.

Notes

 

  • Cut the butternut squash into evenly sized cubes (about 1-inch pieces) so the Air Fryer Butternut Squashcooks evenly and every piece becomes tender at the same time.
  • Avoid overcrowding the air fryer basket. Arrange the squash in a single layer with a little space between the cubes. Proper airflow helps create perfectly caramelized edges and a lightly crisp exterior.
  • Add the maple syrup during the last 2 minutes of cooking. This allows it to caramelize into a delicious glaze without burning or becoming too dark.
  • Shake the basket halfway through cooking to promote even browning and prevent the squash from sticking together.
  • Season to taste before serving. A final pinch of kosher salt enhances the natural sweetness of the butternut squash and balances the warm cinnamon and maple flavors.
Keyword Air fryer recipes, fall, Healthy

August Meal Plan: Easy Weeknight Dinner Ideas

by Leave a Comment

This August Meal Plan is filled with easy, family-friendly recipes that make the most of late summer while welcoming the first hints of cozy fall cooking. From quick weeknight dinners and a set-it-and-forget-it slow cooker meal to a fresh no-cook salad, this lineup keeps dinnertime simple, balanced, and full of seasonal flavor all month long.

August Meal Plan collage featuring chicken, pasta, tacos, salads, and slow cooker dinners.

Whether you're feeding a hungry family after a long day or just trying to get dinner on the table without the nightly "what should we eat" scramble, this August meal plan has you covered. Grab your grocery list and let's get cooking!

Looking for even more easy dinner inspiration? Browse my collection of dinner recipes, easy chicken dinners, healthy side dishes, and simple dessert recipes to make meal planning even easier. Whether you're cooking for a busy weeknight or planning a weekend family dinner, you'll find plenty of delicious recipes to add to your menu all season long.

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Seasonal Ingredients to Enjoy in August

August is one of the best months to cook with fresh produce. Tomatoes, sweet corn, zucchini, cucumbers, peppers, peaches, berries, and herbs are all at their peak, making it easy to add fresh flavor to your meals. Incorporating seasonal ingredients not only enhances the taste of your recipes but can also help keep grocery costs down.

I used homegrown tomatoes at their peak to create the rich, flavorful sauce for this Butter Chicken. Creamy, comforting, and infused with warm Indian spices, this recipe turns an ordinary weeknight dinner into something special. Serve it over fluffy basmati rice or with warm, pillowy naan or cheesy naan to soak up every last bit of the delicious sauce.

Overhead shot of butter chicken served over jeera rice and naan.

Spending just a little time prepping ingredients at the beginning of the week can make this August Meal Plan even easier to follow. Wash and chop vegetables, marinate proteins, cook a batch of rice or quinoa, and prepare any sauces or dressings in advance. Having a few ingredients ready to go can save valuable time on busy weeknights.

Every month, I'll share a brand-new meal plan filled with fresh recipes, seasonal flavors, and plenty of easy dinner ideas—no repeats, just new inspiration for every season.

Want next month's meal plan? Be sure to bookmark this page so you don't miss it, or better yet, join my email list and I'll send it straight to your inbox before it's published.

Send me next month's meal plan!

Meal Prep Tips for This Month

Batch cook proteins ahead: The chicken thighs and cilantro lime chicken both reheat well, so consider doubling a batch early in the week.

Prep the sauce for butter chicken in advance: The sauce base can be made 2–3 days ahead and stored in the fridge, cutting down weeknight prep time significantly.

Use the slow cooker recipe on your busiest day: Save the chicken spaghetti for the day you know will be hectic — it needs the least hands-on effort.

Keep the salad flexible: The peach burrata salad is best made fresh, so plan it for a night you have a few extra minutes rather than prepping it ahead.

August Meal Plan recipe roundup with easy family dinners for late summer.

Why You'll Love This August Meal Plan

This August Meal Plan takes the guesswork out of dinnertime with a balanced mix of quick weeknight meals, fresh seasonal recipes, and comforting family favorites. August is the perfect time to enjoy summer produce while easing into heartier dishes as the evenings begin to cool. Whether you're cooking for a busy family or simply looking for easy dinner ideas, this meal plan helps you get delicious homemade meals on the table with less stress.

Feel free to mix and match recipes to fit your family's schedule. If you know you'll have a busy evening, swap in one of the quicker meals or prepare ingredients ahead of time. Many of these recipes pair well with simple sides like roasted vegetables, fresh fruit, rice, or a green salad, making it easy to customize each dinner without extra effort.

As the back-to-school season begins, these Baked Honey Garlic Chicken Thighs are a perfect addition to your August meal plan. They're easy to prep, bake mostly hands-off, and come out tender and juicy with a sweet and savory honey garlic glaze that both kids and adults love. Pair them with rice, roasted vegetables, or a simple salad for a stress-free dinner that helps make busy school nights a little easier.

The chicken thighs cooked to perfection and glistening in honey garlic sauce.

Free Printable August Meal Plan PDF

Make meal planning even easier with this free printable August Meal Plan PDF. Keep it on your refrigerator, tuck it into your planner, or save it on your phone for quick access throughout the month. It's an easy way to stay organized, simplify grocery shopping, and have your weekly dinners planned before the busy back-to-school schedule begins.

👉 Download the Free August Meal Plan PDF — 30 Days, No Repeats

Print it out or save it to your phone for easy access all month long.

This meal plan features delicious recipes from some of my favorite food bloggers, including  The Recipe Nest · A Spiced Life · Hungry Whisk · Tessie's Table · My Rad Kitchen · Risa's Family Kitchen · Sweet Miscellany · The Kitchen Bucket List · The Chaotic Table . Be sure to check out their amazing recipes for even more meal inspiration!

What to Serve on the Side

No meal plan is complete without the perfect side dish! Here are a few of my favorite pairings to round out this month's dinners:

Cheesy Mashed Potatoes with Garlic & Sour Cream — creamy and rich, the perfect match for soaking up the sauce from the Butter Chicken or Honey Garlic Chicken Thighs

Hot Honey Brussels Sprouts — sweet heat that pairs beautifully with the Cilantro Lime Chicken or Slow Cooker Chicken Spaghetti

Roasted Carrots and Asparagus — a simple, colorful side that complements the Butter Chicken with Naan

Air Fryer Sweet Potato Wedges — crispy and golden, great alongside the Crispy Black Bean Tacos or Cilantro Lime Chicken

Roasted Carrot Hummus with Canned Chickpeas — a fresh, light dip that pairs well with taco night or as an appetizer before the main.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this August meal plan recipes:

If you tried this August meal plan for families collection of recipes or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Baked Honey Garlic Chicken Thighs (Sticky, Juicy & Ready in 40 Minutes)

by 3 Comments

These baked honey garlic chicken thighs have become one of my most made weeknight dinners, and once you try them, you'll understand why. There’s something incredibly satisfying about pulling a pan of honey garlic chicken thighs from the oven when the edges of the sauce are bubbling, the skin has turned deep golden, and the kitchen smells like sweet roasted garlic and savory spices.

Close-up of caramelized honey garlic chicken thighs, garnished with sesame seeds.

What makes this recipe especially good is the choice of bone-in, skin-on chicken thighs. As they bake, the fat from the skin naturally bastes the meat, keeping it juicy while the top becomes beautifully crisp. Meanwhile, the honey garlic sauce for the chicken thickens to a sticky, glossy consistency that’s perfectly spooned over rice, potatoes, or veggies.

These baked honey garlic chicken thighs look impressive enough for a weekend dinner but are simple enough to make on a busy Tuesday night. With a few pantry staples and very little prep, you’ll have a comforting meal that feels like you put in much more effort than you actually did.

If you love making easy chicken dinners and lunch meals in your oven or air fryer, you should definitely try: 

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Tender baked chicken thighs coated in honey garlic glaze served with white rice

Why You’ll Love This Recipe

  • Crispy Skin and Juicy Meat: Bone-in thighs are full of flavor, giving you juicy tender chicken with a beautifully golden exterior. The kind of chicken your family asks for again the next week.
  • A Balanced Glaze: The combination of honey, fresh garlic, soy sauce, Dijon mustard, and a touch of acidity creates a rich honey garlic sauce for chicken that is sweet, savory, and slightly tangy.
  • Made with Simple Ingredients: There’s no need to run to the grocery store and hunt for a long list of ingredients. Most of the ingredients used in this recipe are already lying around in your pantry. 
  • Great for Busy Evenings: These are truly easy honey garlic chicken thighs because the oven does most of the work while you prepare your sides. Because they’re simple and quick to make, they’re ideal for busy weekday dinners. The oven does the work while you help with homework.
  • Family-Friendly: The sweet and savory sauce is mild enough for kids but flavorful enough that adults will keep reaching for another piece.

Ingredients and Substitutions

For the Chicken

  • Chicken Thighs: This recipe uses bone-in, skin-on chicken thighs, and they are the secret to getting that combination of crispy skin and tender meat. Compared to chicken breast, thighs have more fat and connective tissue, which means they stay juicy even with the higher heat used in the oven. You can also use whole skin-on, bone-in chicken legs or boneless chicken thighs with skin-on.
  • Olive Oil: It helps the seasonings stick to the chicken and makes the skin crispy and golden. You can substitute it with vegetable oil.
  • Salt and Black Pepper: For mild seasoning so that the flavour of the sauce can stand out.
  • Paprika: It adds gentle warmth and gives the skin a beautiful color as it roasts.
Ingredients for baked honey garlic chicken thighs

For the Honey Garlic Sauce

  • Honey: The ingredient that creates the signature coating on these sticky honey garlic chicken thighs. As it bakes, the honey caramelizes and creates those delicious golden edges around the pan.
  • Fresh Garlic: Use freshly minced garlic whenever possible for the strongest aroma and flavor. Garlic powder can be used as a substitute.
  • Soy Sauce: Brings saltiness and umami, balancing the sweetness of the honey. Substitute it with Tamari (1:1) if you’re looking for a gluten-free option.
  • Rice Vinegar: Adds brightness and prevents the sauce from becoming overly sweet. Apple cider vinegar can also work if that’s what you have on hand.
  • Lemon juice: Adds a fresh citrus note that lifts the entire sauce. You can also use lime juice instead.
  • Dijon mustard: Gives the glaze extra depth and a subtle tang. 
  • Onion powder: It rounds out the savory flavors without overpowering the garlic.

See recipe card for quantities.

Sticky honey garlic glaze on baked chicken thighs showing the inner flesh of cooked chicken with fork in the side.

The Honey Garlic Sauce for Chicken

This sauce is the heart of the whole recipe and the best part is it comes together in one bowl in under two minutes.

Whisk together honey, freshly minced garlic, soy sauce, rice vinegar, Dijon mustard, lemon juice, and onion powder until smooth and glossy. That's it. The honey brings the sticky sweetness, the soy sauce adds that deep savory depth, and the Dijon and lemon juice cut through the richness so the glaze never feels heavy or overly sweet.

One important tip, reserve about 2 tablespoons of the sauce before it touches the raw chicken. You'll brush this over the thighs right after they come out of the oven for a fresh, glossy finish that makes them look just as good as they taste.

Instructions: How to Make Baked Honey Garlic Chicken Thighs, Bone-in 

Preheat the oven to 400°F (200°C). Pat the chicken thighs dry with paper towels and place them in a large baking dish.

Seasoning chicken thighs before baking.

Drizzle with olive oil and season with salt, pepper, and paprika.

Honey garlic sauce mixed in a small bowl

In a small bowl, whisk together the honey, garlic, soy sauce, rice vinegar/apple cider vinegar, Dijon mustard, and onion powder.

Coating chicken thighs with honey garlic sauce

Pour the prepared sauce over the chicken thighs and turn them to coat.

Chicken thighs arranged in a baking tray.

Arrange the chicken skin-side up. Bake for 35–40 minutes, basting once halfway through cooking.

Bake the honey garlic chicken thighs until they reach an internal temperature of 175°F–185°F and the skin is beautifully golden brown. For an extra sticky, caramelized glaze, switch the oven to broil during the last 2–3 minutes, keeping a close eye on the chicken to prevent the honey from burning. Once out of the oven, brush the thighs with the reserved honey garlic sauce for an extra layer of flavor and shine. Finish with a sprinkle of chopped fresh parsley and sesame seeds, then serve immediately while the chicken is hot, juicy, and perfectly glazed.

Hint: For the best flavor and caramelization, broil the chicken for the last 2–3 minutes, then brush it with the reserved honey garlic sauce just before serving.

Golden brown honey garlic chicken thighs in a baking dish.

Variations

  • Spicy Honey Garlic Chicken Thighs - If you enjoy a little heat, add ½ teaspoon to 1 teaspoon of red pepper flakes or a spoonful of chili garlic sauce to the glaze. The spice pairs beautifully with the sweetness of the honey.
  • Ginger Sesame Honey Garlic Chicken - Add 1 teaspoon of freshly grated ginger and a drizzle of sesame oil to create a deeper, more aromatic Asian-inspired version. Sprinkle sesame seeds on top before serving.
  • Boneless Honey Garlic Chicken - Boneless chicken thighs can be used when you need a faster meal. Reduce the cooking time and check the temperature earlier because they cook more quickly than bone-in pieces.

Equipment

Baking tray or sheet pan: Used to place the chicken thighs for baking. Lining it with aluminum foil or parchment paper makes for easier cleanup.

Aluminum foil or parchment paper: To line the baking tray for easy cleanup and prevent sticking.

Large bowl: To prepare the honey garlic sauce.

Crispy skin on oven baked honey garlic chicken thighs

Serving Suggestions

These honey garlic chicken thighs have plenty of sauce, so serve them with sides that can soak up every last drop.

With Rice: Serve with steamed jasmine or basmati rice for a fulfilling meal. Try my orange chicken and rice for the recipe for rice.

With Potatoes: You can also serve this sticky honey garlic chicken with Cheesy Mashed Potatoes, Air Fryer Sweet Potato Cubes, or Potato Wedges. 

With Roasted Veggies: Roasted vegetables balance out the protein by adding fiber to your meal. You can serve this diah with Sauteed Broccolini, Roasted Carrots and Asparagus, or Hot Honey Brussels Sprouts. 

With Salads: Salads will complement the sweet savoury sticky chicken with their crunchy texture and freshness. I recommend serving it with Crispy Caesar Salad or Shaved Brussels Sprouts Salad. 

Baked honey garlic chicken thighs with rice.

Storage and Reheating Tips

Refrigerator: Store leftover baked honey garlic chicken thighs in an airtight container in the refrigerator for up to 4 days.

Freezer: You can freeze the leftovers for another weeknight’s chicken dinner in an airtight container for up to 2 months. However, the texture of the skin will not be the same after freezing so I personally do not recommend it. Thaw in the refrigerator for 5-6 hours before reheating. 

Reheating:  For the best texture, reheat them in a 350°F oven until warmed all the way through. The oven helps crisp up the skin, while the sauce becomes glossy again as it heats. You can also microwave leftovers if you’re short on time.

Top Tips For Making Baked Honey Garlic Chicken Thighs

  • Always pat the chicken dry before seasoning to help the skin crisp up.
  • Keep the chicken skin-side up during baking so it doesn’t sit in the sauce.
  • Reserve some sauce before it touches the raw chicken for a fresh finishing glaze.
  • Use a meat thermometer for honey garlic chicken thighs instead of guessing. Chicken thighs are especially tender around 175°F–185°F.
  • Broil only at the end and keep watching because honey burns quickly.

FAQ

Can I make honey garlic chicken thighs ahead of time?

Yes. You can prepare the sauce and season the chicken up to a day in advance. Store them separately in the refrigerator and bake when ready to serve.

Why do chicken thighs need to cook to 175°F instead of 165°F?

Chicken is safe to eat at 165°F, but thighs have more connective tissue. Cooking them to around 175°F–185°F allows that tissue to break down, giving you a more tender and juicy result.

Can I use chicken breasts for sticky honey garlic chicken?

Yes, but they will cook faster and have a leaner texture. Reduce the baking time and monitor the internal temperature carefully so they don’t dry out.

How do I get a thicker honey garlic glaze?

Broiling the chicken for the final few minutes helps the sauce caramelize. You can also spoon some of the pan sauce over the chicken while it rests to build an extra sticky coating.

Honey garlic sauce drizzled over baked chicken thighs

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this baked honey garlic chicken thighs recipe:

If you tried this Baked Honey Garlic Chicken Thighs recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Oven baked honey garlic chicken thighs with sticky glaze in a baking dish

Baked Honey Garlic Chicken Thighs (Sticky, Juicy & Ready in 40 Minutes)

Abi Guna
Sticky, juicy, and incredibly easy — these baked honey garlic chicken thighs are coated in a sweet and savory glaze that caramelizes beautifully in the oven. Made with simple pantry ingredients and ready in 40 minutes, this is the weeknight dinner your whole family will love.
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Dinner
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Baking Sheet

Ingredients
  

For the Chicken

  • 1.5 pounds bone-in skin-on chicken thighs (about 4 thighs)
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 teaspoon paprika

For the Honey Garlic Sauce

  • ⅓ cup honey
  • 4 cloves garlic minced
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • ½ tablespoon lemon juice
  • ½ tablespoon Dijon mustard
  • ½ teaspoon onion powder

For Garnish

  • Chopped fresh parsley
  • Sesame seeds

Instructions
 

  • Preheat the oven to 400°F (200°C) and lightly grease a large baking dish.
  • Pat the chicken thighs dry with paper towels and place them in the baking dish.
  • Drizzle with olive oil and season with salt, pepper, and paprika.
  • In a small bowl, whisk together the honey, garlic, soy sauce, apple cider vinegar, Dijon mustard, and onion powder.
  • Reserve 2 tablespoons of the sauce for serving.
  • Pour the remaining sauce over the chicken thighs, turn them to coat, then arrange skin-side up in the baking dish.
  • Bake for 35–40 minutes, basting once halfway through.
  • Check the internal temperature — chicken thighs are done at 175°F–185°F with golden brown skin.
  • For a sticky caramelized finish, broil for 2–3 minutes at the end, watching carefully as honey burns quickly.
  • Brush with the reserved honey garlic sauce.
  • Sprinkle with chopped parsley and sesame seeds and serve immediately.

Notes

  1. Pat the chicken dry — this is the single most important step for crispy skin. Moisture is the enemy of a golden crust so don't skip it.
  2. Keep skin-side up throughout baking — never flip the chicken. Keeping the skin facing up means it crisps in the oven heat rather than steaming in the sauce below.
  3. Reserve your sauce before it touches raw chicken — always set aside 2 tablespoons first. This reserved sauce is your finishing glaze and it makes a huge difference in the final presentation.
  4. Watch the broiler closely — honey caramelizes fast and burns even faster. Don't walk away during those final 2-3 minutes or you'll go from golden to burnt in seconds.
  5. Use a meat thermometer — don't guess with chicken. Thighs are perfectly tender and juicy between 175°F–185°F. Under that and the connective tissue hasn't fully broken down yet.
  6. Let it rest — give the chicken 3-5 minutes before serving. This lets the juices redistribute so every bite stays as juicy as possible.
Keyword Baked, Chicken thighs, Dinner

July Meal Plan for Families: 30 Days, No Repeat Recipes

by 3 Comments

Can we talk about that 4pm feeling? When you suddenly realize it's almost dinner time and you have absolutely no idea what you're making and it's exactly why I put together this July meal plan for families — 30 days of easy, no-repeat dinners so that 4pm panic never has to happen again this month.

July monthly meal plan with easy summer dinner ideas and weekly recipe inspiration

This July plan is a little different from anything I make on my own, though. I reached out to some of my favourite food bloggers and asked them to share one of their best recipes for the month and the result is genuinely one of my favourite meal plans yet. Thirty days, thirty different cooks, thirty completely different dinners. No repeats, no boring weeknights, and absolutely no 4pm panic.

If you’re looking for even more easy meal inspiration, be sure to explore my previous month June meal plan for families, easy chicken recipes collection, dinner recipes, and air fryer recipes for quick and family-friendly meals you can enjoy all month long. You'll find everything from quick 20-minute weeknight saves to slightly more special weekend dinners, plenty of summer-friendly meals that won't heat up your kitchen, and a few new family favourites I think you're going to fall in love with. Print this one out, stick it on the fridge, and let July just... handle itself for a change.

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Pan-seared salmon fillets topped with scampi sauce and lemon slices

Every month, I’ll be sharing a fresh meal plan filled with new recipes, no repeats, and plenty of easy dinner inspiration to help you get through the busy summer weeks.

Bookmark this page so you can come back anytime, or even better, join my email list and I’ll send the next meal plan straight to your inbox before it goes live.

How to Use This Meal Plan (July Meal Plan For Families)

This plan is built to be flexible, not rigid — life happens, and dinner plans should bend with it.

Print it out. Stick the calendar graphic above on your fridge or save it to your phone's photo album for quick reference while you're grocery shopping.

Send me next month's meal plan!

Shop in batches. I'd recommend doing one big grocery trip for the first week, then a smaller top-up trip for fresh produce and proteins as the month goes on.

Swap days around freely. If Tuesday's recipe needs an ingredient you don't have and Thursday's is sitting right there in your fridge already, swap them. The order doesn't matter — having 30 ready-to-go dinners does.

Leftover days are okay too. If a recipe makes extra and you want to stretch it into a second night, just shift everything else down by a day. This plan should serve you, not stress you out.

Air fried chicken drumsticks being dipped in a sauce.

Printable July Meal Plan

Want this meal plan on your fridge all month? — just click, print, and you're set for July!

👉 Download the Free July Meal Plan PDF — 30 Days, No Repeats

The PDF includes every recipe from this plan, neatly organized by week so your grocery shopping stays simple and stress-free all month long.

Tips for Making the Most of This Meal Plan

Do a Sunday prep session. Even 30 minutes of chopping vegetables or marinating proteins ahead of time makes weeknight cooking dramatically faster.

Keep a running grocery list. As you look ahead a few days at a time, jot down what you'll need so shopping trips stay quick and efficient.

Double up when it makes sense. Several of these recipes (like the air fryer chicken drumsticks) freeze beautifully — consider doubling the batch on an easy night so you have a backup meal banked for a busier week.

Don't be afraid to simplify. Serve a recipe with whatever sides you have on hand rather than what's suggested — the goal is getting dinner on the table, not perfection.

Save this post. Bookmark or pin this page so you can come back to it all month long, and check back for next month's plan too!

July meal planning calendar with simple dinner recipes for busy summer weeks

This meal plan features delicious recipes from some of my favorite food bloggers, including  The Recipe Nest · A Spiced Life · Hungry Whisk · Tessie's Table · My Rad Kitchen · Risa's Family Kitchen · Sweet Miscellany · The Kitchen Bucket List · The Chaotic Table . Be sure to check out their amazing recipes for even more meal inspiration!

What to Serve on the Side

A few of this month's dinners come with a serving suggestion built right in, but if you're looking for more side dish ideas to round out any night of this plan, here are some of my go-to options:

Browse the full side dishes collection for even more ideas to mix and match throughout the month.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this July meal plan recipes:

If you tried this July meal plan for families collection of recipes or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Crispy Air Fryer Chicken Drumsticks (25 Minutes!)

by 9 Comments

These crispy air fryer chicken drumsticks are everything you want in an easy family dinner. They’re juicy with tender chicken on the inside and perfectly golden, crispy skin on the outside. You only need a few seasonings for this recipe. It requires very little prep and you can cook it in under 30 minutes with almost no mess.

Golden brown air fryer chicken drumsticks with crispy seasoned skin on an air fryer basket

When I need a quick meal that everyone at the table will enjoy, these crispy air fryer drumsticks are one of my favorite recipes to make. They deliver the crunch of traditional fried chicken drumsticks without the excess oil or deep frying. The air fryer does all the work, giving you delicious results with minimal effort.

Whether you’re looking for an easy weeknight chicken dinner, a high-protein meal, or simply want something crispy without excess oil, this recipe has you covered. Once you try these crispy chicken drumsticks, they’ll become a regular part of your dinner rotation.

If you want more quick and easy air fryer recipes, try Orange Chicken and Rice (air fryer recipe), Air Fryer Chicken Parmesan, Air Fryer Teriyaki Chicken Thighs, or Air Fryer BBQ Chicken Thighs.

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Homemade crispy chicken drumsticks fresh from the air fryer placed in a white plate.

Why You Will Love These Crispy Air Fryer Chicken Drumsticks

If you're looking for an easy weeknight chicken dinner, these Air Fryer Chicken Drumsticks are the perfect solution. They come out crispy on the outside, juicy on the inside, and are made with simple pantry seasonings. Ready in under 30 minutes, this family-friendly recipe is ideal for busy evenings when you need a delicious meal without a lot of effort.

Crispy Without Deep Frying - If you love crispy chicken drumsticks but don’t want the hassle of hot oil and a messy kitchen, this recipe is perfect. These drumsticks turn beautifully golden and crunchy in the air fryer while staying incredibly juicy on the inside.

Quick & Easy Dinner -  This is one of my favorite chicken recipes for family gatherings because it requires only a handful of pantry seasonings and a few minutes of prep. The air fryer cooks the chicken quickly, making it ideal for busy evenings and gatherings.

Better Than Traditional Breaded Chicken - Unlike heavy breaded chicken drumsticks, this recipe lets the natural flavor of the chicken shine. The simple seasoning blend and a little baking powder create a crisp, flavorful skin without needing any breading.

Foolproof & Family-Friendly - I have shared detailed step-by-step instructions in the recipe. Even a beginner can make them easily. With a simple cooking method and easy ingredients, this recipe will become your favourite comfort meal.

Ingredients and Substitutions

You need the following ingredients to make these crispy air fryer chicken drumsticks: 

For Chicken

  • Chicken Drumsticks: Chicken drumsticks become juicy and tender in the air fryer while developing crispy skin. You can substitute them with chicken thighs or whole chicken legs. The chicken legs takes the same cooking time as cooking the chicken drumsticks. Where as for chicken thighs and breasts adjuust the cooking time as needed.
  • Olive Oil: It helps the seasoning stick to the chicken and promotes a crispier exterior. Avocado oil or any neutral cooking oil will work as a substitute.
Ingredients laid out for making air fryer chicken legs and drumsticks

For Seasoning

  • Paprika: Adds a beautiful color and mild smoky flavor to the chicken. Smoked paprika can be used for a deeper smoky taste.
  • Garlic Powder: Gives the drumsticks a savory, garlicky flavor. You can substitute it with freshly grated garlic, though the texture may vary slightly.
  • Onion Powder: Adds depth and enhances the overall seasoning blend. A small amount of dried onion flakes can be used as an alternative.
  • Italian Seasoning: Brings a blend of herbs that complements the chicken perfectly. You can use dried oregano, thyme, or a combination of both.
  • Salt & Black Pepper: These basic seasonings enhance the natural flavor of the chicken. Adjust the amount according to your preference.
  • Baking Powder: This is the secret ingredient that helps create extra crispy skin on these drumsticks. Do not substitute or skip it for the best texture.

For Garnish

  • Fresh Parsley: Adds freshness and a pop of color before serving. You can substitute it with fresh cilantro or skip it altogether.
  • Lemon Wedges: They add a bright, fresh flavor that balances the richness of the chicken. You can use lime wedges as an alternative.

See recipe card for quantities.

Instructions (How To Make Crispy Air Fryer Chicken Drumsticks without Breading)

These crispy air fryer chicken drumsticks come together quickly, so prepare your ingredients before starting.

  1. Pat the chicken drumsticks dry with paper towels. Removing excess moisture helps the skin crisp up in the air fryer.
  2. Place the drumsticks in a large bowl. Drizzle the chicken with olive oil and toss to coat.
Seasonings added to a white plate for making air fryer chicken

In a small bowl, combine the paprika, garlic powder, onion powder, Italian seasoning, salt, pepper, and baking powder.

Seasonings mixed in a white plate to make air fryer chicken drumsticks.

Mix until well combined.

Seasonings are coated well on the chicken drumsticks and placed in a white bowl.

Sprinkle the seasoning mixture over the drumsticks and toss until evenly coated.

Seasoned chicken drumsticks are placed in an air fryer basket ready to air fry.

Arrange the drumsticks in a single layer in the air fryer basket, leaving space between them for air circulation.

Cook the chicken drumsticks in the air fryer for 22–25 minutes, flipping them halfway through the cooking time to ensure they cook evenly and develop a perfectly golden brown, crispy skin on all sides. The drumsticks are done when they reach an internal temperature of 175°F–185°F, resulting in tender, juicy meat that easily pulls away from the bone.

Carefully transfer the crispy air fryer chicken drumsticks to a serving platter. Garnish with freshly chopped parsley for a pop of color and freshness, and serve with lemon wedges for a bright citrus finish. These flavorful drumsticks pair well with your favorite side dishes, making them an easy and delicious meal for busy weeknights, family dinners, or game day gatherings.

Hint: For the juiciest results, cook the drumsticks to an internal temperature of 175°F–185°F rather than the minimum safe temperature of 165°F.

Perfected cooked crispy chicken drumsticks in an air fryer basket.

Variations For Crispy Chicken Drumsticks

  • Spicy Air Fryer Drumsticks - Add ½ teaspoon cayenne pepper or extra paprika to the seasoning blend for a spicy kick. This variation gives the chicken a bold flavor while keeping the same crispy texture.
  • Garlic Parmesan Drumsticks - After cooking, toss the hot drumsticks with melted butter, minced garlic, and grated Parmesan cheese. It creates a rich, cheesy version that pairs beautifully with salads or roasted vegetables. You have just made an easy weeknight chicken dinner that looks and tastes like a restaurant dish!
  • BBQ Chicken Drumsticks - Brush your favorite barbecue sauce over the chicken during the last 3–5 minutes of cooking. The sauce becomes sticky and caramelized while the chicken stays tender and juicy.

Equipment

  • Measuring Cups and Spoons: For accurate measurements.
  • Air Fryer - An essential for cooking the chicken drumsticks to crispy, golden perfection while keeping them juicy inside.
  • Small plates or bowls - To mix the seasonings
Close-up of crispy air fryer chicken drumsticks showing inside texture.

Serving Suggestions

With Potatoes - Serve these air fryer chicken legs with cheesy mashed potatoes, roasted potatoes, or air fryer sweet potato wedges for a comforting meal.

With Vegetables - Pair them with Roasted Mini Peppers, Roasted Carrots and Asparagus, Hot Honey Brussels Sprouts, or a fresh side salad to balance the richness of the chicken.

With Salads - Serve with a side of fresh salads to balance out the protein and fiber ratios. You can try my Chicken Caesar Salad, Shaved Brussels Sprouts Salad, or Salmon Kale Quinoa Salad for an extra nutritious meal.

With Casseroles - Casseroles are a good side dish if you’re serving a big family or hosting a gathering. Serve the air fried chicken drumsticks with Cheesy Green Bean Casserole. 

With Rice - These crispy air fryer drumsticks taste amazing with fluffy white rice, seasoned rice, or garlic butter rice for a simple family dinner.

With Dips - Serve with Cranberry Sauce, Parmesan Ranch Dip, Pesto without Pine Nuts, honey mustard, or your favorite dipping sauce for extra flavor.

Close-up of crispy air fryer chicken drumsticks with flavorful seasoning.

Storage and Reheating Tips

Refrigerator

Store leftover air fryer chicken drumsticks in an airtight container in the refrigerator for up to 4 days.

Freezer

Freeze fully cooked drumsticks in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Reheat in the air fryer at 375°F for 4–6 minutes until heated thoroughly and the skin becomes crispy again. Avoid microwaving if you want to maintain the crispy texture.

Air Fryer Chicken Drumsticks Temperature & Time

Use this quick reference guide to cook perfectly crispy and juicy chicken drumsticks in the air fryer:

Air Fryer TemperatureCook TimeResults
375°F (190°C)25–30 minutesJuicy drumsticks with lightly crispy skin
380°F (193°C)24–28 minutesGreat balance of tenderness and crispiness
400°F (200°C)22–25 minutesCrispy skin and juicy meat (recommended)

Pro Tip: Always flip the drumsticks halfway through cooking and use an instant-read thermometer to check doneness. Chicken drumsticks are safe to eat at 165°F, but they are at their most tender and flavorful when cooked to 175°F–185°F.

This temperature chart can help you adjust cooking times based on your air fryer model and how crispy you like your chicken.

Air fried chicken drumsticks being dipped in a sauce.

Top Tips For Making Perfect Juicy Air Fryer Chicken Drumsticks

  • Pat the chicken completely dry before seasoning for the crispiest skin.
  • Don’t overcrowd the air fryer basket because proper airflow is the key to crispy results.
  • Flip the drumsticks halfway through cooking so they brown evenly on all sides.
  • Use a meat thermometer to make sure the chicken reaches the proper temperature.
  • Let the drumsticks rest for a few minutes before serving to keep them juicy.

FAQ

Can I make air fryer chicken drumsticks with no breading?

Yes. This recipe is an excellent example of crispy air fryer chicken drumsticks with no breading. The seasoning blend and baking powder create a crispy exterior without flour or breadcrumbs.

How long do you cook drumsticks in the air fryer?

Most drumsticks cook in about 22–25 minutes at 400°F, depending on their size. Always check that the internal temperature reaches at least 175°F for tender, juicy meat.

Why are my air fryer chicken drumsticks not getting crispy?

The most common reasons are excess moisture, overcrowding the basket, or skipping the preheating step. Patting the chicken dry and leaving space between each piece helps create crispy air fryer chicken drumsticks.

Can I use this recipe for other cuts of chicken?

Yes. The same seasoning works well for chicken thighs, wings, and whole chicken legs, though the cooking time may need to be adjusted.

Do I need breading for air fryer chicken drumsticks?

No, breading is not necessary for air fryer chicken drumsticks. The air fryer circulates hot air around the chicken, helping the skin become naturally crispy and golden brown without any coating. Simply pat the drumsticks dry, season them well, and air fry until crispy and cooked through. If you prefer an extra crunchy texture, you can add a light breading or coating, but it's completely optional.

Air fryer chicken drumsticks with perfectly crisp skin and juicy interior placed in a white plate.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this crispy air fryer chicken legs recipe:

If you tried this Crispy Air Fryer Chicken Drumsticks recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Crispy air fryer chicken drumsticks served on a platter with fresh parsley garnish.

Crispy Air Fryer Chicken Drumsticks (25 Minutes!)

Abi Guna
These crispy air fryer chicken drumsticks are golden outside, juicy inside, and done in 25 minutes with no breading and no deep frying. The easiest weeknight chicken dinner!
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 people

Equipment

  • Measuring cups and spoons
  • Air Fryer
  • Mixing Bowls

Ingredients
  

  • 1.5 pounds chicken drumsticks about 6- 8 drumsticks
  • 2 tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried Italian seasoning
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon baking powder
  • Chopped fresh parsley to garnish
  • Lemon wedges to serve

Instructions
 

  • Pat the chicken drumsticks dry with paper towels. Removing excess moisture helps the skin crisp up in the air fryer.
  • Place the drumsticks in a large bowl. Drizzle the chicken with olive oil and toss to coat.
  • In a small bowl, combine the paprika, garlic powder, onion powder, Italian seasoning, salt, pepper, and baking powder.
  • Sprinkle the seasoning mixture over the drumsticks and toss until evenly coated.
  • Preheat the air fryer to 400°F (200°C) for 3–5 minutes.
  • Arrange the drumsticks in a single layer in the air fryer basket, leaving space between them for air circulation.
  • Cook for 22–25 minutes, flipping halfway through cooking, until the skin is crispy and the internal temperature reaches 175°F–185°F.
  • Transfer the drumsticks to a serving platter. Garnish with chopped parsley and serve with lemon wedges.

Notes

  • Pat the chicken completely dry before seasoning for the crispiest skin.
  • Don’t overcrowd the air fryer basket because proper airflow is the key to crispy results.
  • Flip the drumsticks halfway through cooking so they brown evenly on all sides.
  • Use a meat thermometer to make sure the chicken reaches the proper temperature.
  • Let the drumsticks rest for a few minutes before serving to keep them juicy.
Keyword Air fryer recipes, Chicken, Dinner, Healthy

Birthday Cake Pops (Easy Starbucks Copycat Recipe)

by 18 Comments

Starbucks birthday cake pops at home? Yes, please! Everytime I go to Starbucks for a coffee, someone in my family ends up getting their cake pops as well. But that was before I started making them at home. They are delicious, no doubt, but overpriced. If you know how to make cake pops, you’ve already made them without even realising.

Starbucks copycat birthday cake pops decorated with pink frosting and white ball sprinkles

My recipe for birthday cake pops is easy to make, budget friendly, and absolutely delicious. They’re soft, sweet, and covered in a smooth pink candy shell, Exact Starbucks copy cat. They’re moist on the inside, perfectly coated on the outside, and finished with sprinkles. If you're planning a birthday party or celebration, be sure to try my Birthday Cake Cookies as well.

If you’ve tried my other cake pop recipes, you’ll love this one too. These easy cake pops are made the same way as my Valentines Cake Pops, Brownie Cake Pops and Christmas Cake Pops. Crumble the cake, add frosting, shape & chill, and dip. 

I love making these for birthdays, baby showers, holiday dessert tables, or even weekend baking projects with family. They look impressive, but this is actually a very beginner-friendly and easy cake pop recipe. Turn your kitchen into your favorite coffee shop by serving these Starbucks Copycat Birthday Cake Pops alongside my Salted Caramel Latte or Vanilla Bean Latte. 

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Easy Starbucks copycat birthday cake pops with moist vanilla cake center

Why You Will Love These Starbucks Birthday Cake Pops

Starbucks Copycat Flavor — These Starbucks birthday cake pops taste incredibly close to the original version. They’re soft, buttery, sweet, and coated in that signature pink shell. I like adding white sprinkles as well to create the same look. It’s a challenge to tell the real ones and the copycats apart!

Perfect for Parties — Because they’re fancy little treats, individually portioned, these birthday cake pops are ideal for parties, birthdays, dessert tables, gifting, and celebrations.

Beginner-Friendly — If you’ve never made such treats before, and are still wondering how to make cake pops, this recipe walks you through every step clearly. Surely, the recipe takes time, but no technique or skill is required. Even first-time bakers can make them successfully.

Moist & Soft Texture — The combination of fluffy vanilla cake and buttercream creates the perfect texture for soft and delicious copycat Starbucks cake pops.

Customizable — This recipe has a lot of room for experimenting. It’s easily customisable by adding or swapping ingredients. We’ll get to that in detail in a bit. 

Ingredients and Substitutions

You can make these Birthday Cake Pops completely from scratch using my Vanilla Sponge Cake Recipe, just like I did for my July 4th Flag Cake. If you're short on time, a boxed vanilla or yellow cake mix works just as well, similar to the method I used for my Christmas Cake Pops. To make things even easier, you can use store-bought vanilla buttercream, like I did for my Valentine's Day Cake Pops, and turn this into a simple semi-homemade version of the famous Starbucks Birthday Cake Pops. Lets see the ingredients below!

Ingredients for homemade birthday cake pops including cake mix, frosting, and candy melts

For the Vanilla Cake:

  • All-Purpose Flour: You can substitute it with a 1:1 gluten-free flour blend if needed.
  • Cornstarch: It creates a softer, bakery-style cake texture.
  • Baking Powder & Baking Soda: These help the cake rise properly and stay fluffy.
  • Salt: Balances the sweetness and enhances flavor.
  • Butter: It adds richness and flavor to these easy cake pops. Use softened butter for best results.
  • Sugar: Granulated sugar sweetens the vanilla cake perfectly. You can substitute it with granulated brown sugar or coconut sugar.
  • Eggs: Eggs bind the batter together, keep the sponge bouncy, and create structure.
  • Vanilla Extract: Essential for that classic vanilla birthday cake flavor.
  • Buttermilk: You can use both dairy free or dairy buttermilk. But you can’t skip it. It keeps the cake soft and moist. If you don’t have buttermilk, you can make your own by mixing milk with a little lemon juice or vinegar.

For the Vanilla Buttercream Frosting:

  • Butter: It creates a creamy frosting that helps bind the cake crumbs together. Both dairy and dairy free are fine.
  • Powdered Sugar: Sweetens and thickens the frosting. Powdered coconut sugar is a good substitute if you prefer it. 
  • Heavy Cream: It helps loosen the frosting to the perfect consistency. You can use dairy free heavy whipping cream or coconut cream as a substitute.
  • Vanilla Extract: Adds warmth and flavor to the frosting. Vanilla bean paste (a little) can be used if you don’t have vanilla extract.

For Assembly

  • Candy Melts: Pink candy melts give these Starbucks birthday cake pops their signature look. You can also use white chocolate with pink food coloring.
  • Lollipop Sticks: Necessary for assembling cake pops properly.
  • Sprinkles: Round white sprinkles (White Nonpareils) make these copycat birthday cake pops look like the original ones.

See recipe card for quantities.

Instructions (How To Make Homemade Birthday Cake Pops From The Scratch)

If you don’t know how to make cake pops, don’t worry. Just follow the steps carefully and chill the cake balls properly before dipping. This easy cake pop recipe is beginner friendly.

Mix the dry ingredients in a bowl.

In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.

Butter and sugar in a bowl

In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy. Mix in the oil.

Buttermilk added to the large bowl

Add the eggs one at a time, beating well after each. Mix in vanilla extract.

Dry ingredients added to the wet mixture.

Add the dry ingredients in 3 additions, alternating with buttermilk (start and end with dry). Mix just until combined.

Vanilla Cake Batter in a baking pan ready to bake.

Pour batter into the pan and smooth the top. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.

Butter and confectioners sugar being mixed to make frosting.

Make the Frosting, In a bowl, beat butter until creamy. Add powdered sugar, milk, and vanilla. Mix until smooth and spreadable.

Mixing crumbled cake and frosting for birthday cake pops

Crumble the cooled cake into fine crumbs in a large bowl. Add frosting gradually (about 2–3 tablespoons at a time) and mix until the texture is moist and holds together like dough.

Rolling birthday cake pop mixture into balls before chilling

Roll the mixture into 1-inch balls and place on a lined baking sheet. Chill in the fridge for 30–45 minutes until firm.

Pink food color is added to the melted white chocolate

Melt candy melts or almond bark according to package instructions. Add pink food color.

Inserting cake pop sticks into chilled birthday cake balls

Dip the tip of a lollipop stick into melted candy and insert into each cake ball (this helps secure it).

Dipping birthday cake pops into melted pink candy coating

Dip the entire cake pop into melted coating, letting excess drip off.

Birthday cake pops cooling on a tall glass after decorating

Decorate with sprinkles before the coating sets. Place cake pops upright in a stand or styrofoam block to set completely.

Hint: Using pink candy melts? You can skip the step of adding pink food coloring to the almond bark. Simply melt the pink candy melts according to the package instructions and use them as the coating for your cake pops. This is an easy shortcut that gives you the classic pink Starbucks-style finish without any extra coloring.

Variations For Birthday Cake Pops

  • Chocolate Birthday Cake Pops: Replace some of the flour with cocoa powder and use chocolate frosting for rich chocolate Birthday cake pops. White sprinkles look beautiful against a dark coating. If you want to go all the way with chocolate, try these Brownie Cake Pops.
  • Funfetti Cake Pops: Fold colorful sprinkles directly into the vanilla batter before baking. This variation makes the inside of your easy cake pops look extra festive and fun. OR instead of folding the sprinkles in the batter, you can simply add them as topping, just like Christmas Cake Pops.
  • Cookies & Cream Cake Pops: Mix crushed Oreos into the cake crumb mixture and use white chocolate for coating. While the coating is still a little wet, cover with finely crushed oreos.
A bite taken from the Starbucks-inspired birthday cake pop with pink candy coating and sprinkles

Serving Suggestions For Homemade Cake Pops

Dessert Tables: These birthday cake pops look beautiful displayed on party dessert tables with 4th of July Jello Shots, Orange Poppy Seed Muffins, Halloween Brownies, Puff Pastry Hearts with Raspberries. For more inspirations check out my Holiday Dessert Collections.

With Other No-Bake Treats: Serve these alongside othe no-bake desserts like Biscoff Truffles, Easy Dark Chocolate Fudge, Oreo Mousse, Valentines Cake Pops, Christmas Cake Pops, or Brownie Cake Pops.

Beverages: These Starbucks birthday cake pops pair perfectly with hot chocolate, Salted Caramel latte, or Vanilla Bean Latte.

Fruit Platters: These treats will pair really well with some fresh fruits. You can either pop them in fruit bowls or serve with Strawberry Santas, Chocolate Covered Strawberries, or Nutella Covered Strawberries. 

Equipment

Mixing Bowls: For combining the cake batter ingredients.

Hand Mixer: To blend the cake batter smoothly.

Sheet Pan: Used for baking the cake.

Ice Cream Scoop or Tablespoon: Helps scoop the mixture evenly for rolling the cake balls.

Close-up of a pink birthday cake pop covered in white sprinkles

Storage and Make-Ahead Tips

Refrigerator: Store the finished Birthday cake pops in an airtight container in the fridge for up to 5 days.

Freezer: Freeze undecorated cake pops for up to 2 months. Thaw in the refrigerator before coating and decorating.

Make Ahead: You can prepare the cake and frosting a day ahead to make assembling easier.

Top Tips On How To Make Cake Pops At Home

  • Chill the cake balls before dipping
  • Don’t add too much frosting or the pops become greasy
  • Tap excess coating gently for smooth cake pops
  • Use deep cups for easier dipping
  • Let coating cool slightly before dipping to prevent cracks
  • Always use completely cooled cake crumbs

FAQ

Why are my cake pops falling off the stick?

Usually this happens if the cake balls are too heavy or not chilled enough before dipping.

How do I get smooth coating on birthday cake pops?

Use fully melted candy coating and tap off excess gently after dipping.

Can I make Starbucks birthday cake pops ahead of time?

Yes! These cake pops store very well in the refrigerator. You can prepare the cake balls with frosting a day ahead and dip in candy melts a few hours before serving. 

What’s the secret to easy cake pops?

Proper chilling and not overloading the cake mixture with frosting are the biggest secrets.

Is this an easy cake pop recipe for beginners?

Absolutely. This recipe is detailed, simple, and beginner-friendly while still creating Starbucks birthday cake pops copycat.

What are Starbucks Birthday Cake Pops made of?

Starbucks Birthday Cake Pops are made with vanilla cake mixed with frosting, rolled into balls, coated in pink candy coating, and finished with white sprinkles. This homemade version recreates the same classic flavor and appearance.

Can I use a boxed cake mix for Birthday Cake Pops?

Absolutely! A vanilla or yellow cake mix works perfectly and is a great shortcut when making homemade Birthday Cake Pops. You can checkout my cake pops using cake mix recipe for reference.

Can I freeze Birthday Cake Pops?

Yes! Once the coating has fully set, Birthday Cake Pops can be frozen for up to 2 months. Thaw them overnight in the refrigerator before serving.

Birthday cake pops with pink candy coating and colorful sprinkles on a glass jar.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this birthday cake pops recipe:

If you tried this Starbucks-Inspired Birthday Cake Pops recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Inside of a birthday cake pop showing moist vanilla cake and frosting mixture

Birthday Cake Pops (Easy Starbucks Copycat Recipe)

Abi Guna
These Birthday Cake Pops are a homemade Starbucks copycat made with moist vanilla cake, creamy frosting, pink candy coating, and colorful sprinkles. They're easy to make, fun to decorate, and perfect for birthdays, parties, and special occasions.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 30 minutes
Chilling Time 30 minutes
Total Time 1 hour 40 minutes
Course Dessert
Cuisine American
Servings 20 cake pops

Equipment

  • Measuring cups and spoons
  • Baking Dish (9X13)
  • Whisk or Hand mixer
  • Lollipop sticks
  • Spatula

Ingredients
  

For the Vanilla Cake

  • 2 ¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 3 large eggs room temperature
  • 1 tablespoon vanilla extract
  • 1 cup buttermilk room temperature

For the vanilla buttercream Frosting

  • ½ cup unsalted butter softened
  • 1 ½ cups powdered sugar
  • 2 tablespoons heavy cream
  • 1 teaspoon vanilla extract

For Assembly

  • 1½ cups pink candy melts or white chocolate + pink food coloring
  • Lollipop sticks
  • White Sprinkles for decoration

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper.
  • In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy. Mix in the oil.
  • Add the eggs one at a time, beating well after each. Mix in vanilla extract
  • Add the dry ingredients in 3 additions, alternating with buttermilk (start and end with dry). Mix just until combined—don’t overmix.
  • Pour batter into the pan and smooth the top.
  • Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.
  • Make the Frosting, In a bowl, beat butter until creamy. Add powdered sugar, milk, and vanilla. Mix until smooth and spreadable.
  • Crumble the cooled cake into fine crumbs in a large bowl. Add frosting gradually (about 2–3 tablespoons at a time) and mix until the texture is moist and holds together like dough.
  • Roll the mixture into 1-inch balls and place on a lined baking sheet. Chill in the fridge for 30–45 minutes until firm.
  • Melt candy melts according to package instructions. Dip the tip of a lollipop stick into melted candy and insert into each cake ball (this helps secure it). Dip the entire cake pop into melted coating, letting excess drip off.
  • Decorate with sprinkles before the coating sets. Place cake pops upright in a stand or styrofoam block to set completely. Serve once the coating is firm.

Notes

  • Chill the cake balls before dipping to help them hold their shape and stay securely on the sticks.
  • If the candy coating becomes too thick, stir in a small amount of vegetable shortening or coconut oil to thin it out.
  • For the classic Starbucks look, use pink candy melts or add pink food coloring to melted almond bark.
  • If using pink candy melts, you can skip adding food coloring altogether.
  • Add the sprinkles immediately after dipping each cake pop, before the coating has a chance to set.
  • Be careful not to overmix the cake and frosting mixture, as it can become too soft and difficult to roll.
  • Store cake pops in an airtight container in the refrigerator for up to 5 days.
  • For best flavor and texture, allow the cake pops to sit at room temperature for 15–20 minutes before serving.
  • These cake pops freeze well for up to 2 months. Thaw overnight in the refrigerator before serving.
  • A boxed vanilla or yellow cake mix and store-bought frosting can be used to create an easy semi-homemade version of this recipe.
Keyword birthday, Cake Pops, easy desserts

June Meal Plan for Families (30 Days, No Repeat Recipes)

by 12 Comments

June is finally here, and honestly, so is the chaos. If you've been searching for the perfect June meal plan for families, you just found it. School's out, the kids are home all day, and somehow the question "Mom, what's for dinner?" starts at 10am. If you're staring at your fridge wondering how to feed your family fresh, delicious meals every single day this summer without losing your mind, then you're in exactly the right place.

A collage of recipe images for June month meal plan for 30 days

If you’re looking for even more easy meal inspiration, be sure to explore my easy chicken recipes collection, dinner recipes, and air fryer recipes for quick and family-friendly meals you can enjoy all month long. From cozy comfort foods to fresh summer dinners and meal-prep favorites, these collections are packed with simple recipes perfect for busy weeknights.

Every month I'll be dropping a fresh meal plan packed with new recipes, zero repeats, and all the summer, fall, winter dinner inspiration you need.

Send me next month's meal plan!

Bookmark this page so you never miss one or better yet, join my email list and I'll send it straight to your inbox before it even goes live.

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Why a June meal plan works for busy families

Let's be honest, summer sounds amazing until you realize you now have to feed everyone three times a day, every single day, with no school lunch to save you.

A June meal plan for families is the simplest way to take back control. When you know what's for dinner before the day even starts, you shop smarter, waste less food, and skip the 5pm panic spiral entirely. June is also the perfect month to lean into fresh, seasonal ingredients , think lighter proteins, vibrant salads, and easy grilled meals that don't heat up your whole kitchen.

The families who stick to a meal plan don't have more time — they just make fewer decisions. And fewer decisions means less stress, less takeout, and more actual enjoyment around the dinner table this summer.

Pesto Butter Salmon close up shot showing the texture of the salmon

How We Built This 30-Day Summer Meal Plan

This wasn't thrown together overnight. We teamed up with a group of food blogger friends to handpick 30 fresh, family-friendly recipes — one for every day of June, with zero repeats.

This meal plan features delicious recipes from some of my favorite food bloggers, including Tessie’s Table, The Hungry Whisk, The Recipe Nest, A Spiced Life, My Rad Kitchen, Risa’s Family Kitchen, Sweet Miscellany, The Kitchen Bucket List, and The Chaotic Table. Be sure to check out their amazing recipes for even more meal inspiration!

Every recipe in this plan was chosen with busy families in mind. That means:

  • Quick prep times — most meals are on the table in 30 minutes or less
  • Simple, fresh ingredients that are easy to find in June
  • Kid-approved flavors — nothing too adventurous, everything genuinely delicious
  • A mix of proteins, salads, and comfort meals so the month never feels monotonous

Free Printable June Meal Plan PDF

We know you're busy — so we made this easy.

Download your free printable June meal plan PDF below and stick it straight on your fridge. No more opening your phone mid-cook or forgetting what's planned for Thursday. Everything you need for all 30 days of June is laid out clearly, day by day.

👉 Download the Free June Meal Plan PDF — 30 Days, No Repeats

The PDF includes every recipe from this plan, neatly organized by week so your grocery shopping stays simple and stress-free all month long.

Twirling spaghetti topped with chicken parmesan sliced.

Family Dinner Ideas for June That Both Kids and Family Loves to Make

  • Week 1 -  The first week of summer deserves a slow, easy start. These fresh, light dinners are quick to pull together and instantly put the whole family in a summer mood, imagine some tacos like Seared Ahi Tuna Tacos.
  • Week 2 - By week two the kids are fully in summer mode, and so is this menu. Think bold flavors, easy cleanup, and meals that feel a little more exciting than your usual weeknight rotation like Loaded Tater Tots.
  • Week 3 - We're halfway through June and keeping things fresh. This week leans into seasonal ingredients and crowd-pleasing recipes like BBQ Ranch Chicken Salad that even the pickiest eaters at the table will ask for again.
  • Week 4 - The final stretch of June calls for easy wins. These last few dinners are simple, satisfying, and the perfect way to close out the month before July brings a whole new meal plan your way. Like Lemon Ricotta Pasta recipe.

Tips for Sticking to Your Summer Meal Plan

Having a plan is step one. Actually following it is where most families fall off. Here's what works:

Do one big shop per week. Look at the next 7 days of the plan every Sunday, build your grocery list around those exact recipes, and shop once. This alone cuts food waste dramatically.

Prep what you can on Sunday. Even 20 minutes of chopping vegetables or marinating proteins saves you significant time on busy weeknights. Our Cheesy Mashed Potatoes and Air Fryer Chicken Parmesan both have components you can prep ahead.

Give yourself one flex night per week. Life happens — a late swim practice, an unexpected playdate, pizza Friday. Build in one "wildcard" night so the plan bends without breaking.

Keep it visual. Print the PDF, put it on the fridge, and let the kids see it. When everyone knows what's coming, the "what's for dinner" question disappears almost entirely.

Monthy meal plan for june 2026 recipes, 30 unique dinner ideas

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this June meal plan for families recipe:

If you tried this June meal plan for families collection of recipes or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Substitute for Pine Nuts in Pesto (Best Easy Alternatives)

by 4 Comments

If you’ve wanted to make pesto, but the price tag on pine nuts doesn’t let you, I feel you. We’ve all been there. First of all, who said you can’t make pesto sauce without pine nuts? I have already shared a substitute for pine nuts in pesto in my recipe Pesto Without Pine Nuts. 

homemade pesto pasta using pine nut substitute

But ever since making that Pesto Sauce (with walnuts) I’ve grown bolder and more confident. I did some experimenting in the kitchen and turns out, there’s not one pesto sauce pine nuts substitute, but MANY! Yup, that’s right. Don’t get me wrong, walnuts in pesto are a great option. But there is a lot of potential in other substitutes as well. 

Dare I say, some substitutes make a better pesto than traditional pine nuts pesto. Whether you’re looking for a budget-friendly option, a nut-free alternative, or simply want to experiment with different flavors, there are so many easy ways to make pesto without pine nuts while still keeping it creamy, earthy, and flavorful.

If you love making homemade sauces like this basil pesto, you might also enjoy trying some of my other easy recipes that pair perfectly with it. Toss your pesto with Salmon Scampi Pasta or Pesto Ricotta Pasta or Pesto Butter Salmon or use it as a spread in a Hummus Bagel Veggie Sandwich for a fresh and satisfying meal. It also works beautifully alongside simple sides like Hot Honey Brussels Sprouts or Oven Baked Shrimp Skewers, making it easy to turn a simple sauce into a complete, delicious spread.

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BEST SUBSTITUTE FOR PINE NUTS IN PESTO

You can choose the best pesto sauce pine nut substitute by determining what it is you want the most, is it flavour? Texture? Both? Perhaps the best flavour at a cheaper price? Once you know what exactly you’re expecting from your pesto sauce, the choice becomes easier. I’ll tell you everything you need to know about each ingredient.

  • Pesto with Walnuts

Walnuts are one of the best substitutes for pine nuts in pesto. They have an earthy flavor that pairs beautifully well with basil, garlic, and Parmesan. Plus, they don’t cost you a fortune! For the closest match to pine nuts, you should choose walnuts as a substitute for pine nuts in pesto sauce.

  • Pesto with Cashews

Cashews create a very buttery texture. Due to their mild flavour, they make one of the best nuts for pesto substitute for pine nuts. If you want smooth, rich pesto without an overpowering nutty flavour, cashews are a great choice.

  • Pesto with Almonds

Almonds add a slightly firmer texture and subtle sweetness. Slivered or blanched almonds work best because they blend more smoothly into pesto sauce. They are a good substitute for pine nuts in pesto if you want your sauce to be firm, mild, and basil dominant. 

  • Pesto with Pecans

Pecans make pesto slightly sweeter and richer. The toasted pecans have a buttery texture that makes them a good pesto sauce pine nuts substitute. They’re easily available at any grocery store and come at a really cheap price compared to pine nuts.

  • Pesto with Pistachios

Pistachios create a vibrant, slightly sweet pesto with incredible flavor depth. They’re delicious in basil pesto and pair especially well with lemon. If you want a creamy and vibrant pesto sauce with a distinct flavour profile, go for pistachio.

  • Pesto with Sunflower Seeds

For a nut-free substitute for pine nuts in pesto, sunflower seeds are one of the best options. They’re affordable, easy to blend, and still provide that creamy texture pesto needs.

  • Pesto with Pumpkin Seeds

Pumpkin seeds (pepitas) give pesto a slightly earthy flavor while keeping it completely nut-free. They’re packed with nutrients too.

close up shot of basil pesto in a grey off white bowl

WHY REPLACE PINE NUTS IN PESTO?

I personally use pesto sauce in a lot of recipes at home. I add to my Turkey Melt Sandwiches, make Pesto Butter Salmon, add it to Pesto Ricotta Pasta, or scoop it over my Caesar Chicken Salad. But the same taste and same texture can make things boring sometimes. 

To add a variety to my pesto based recipes, I use a different substitute for pine nuts in pesto sauce every time. Other than that, there are a few reasons why you would want to look for pine nut alternatives. For instance:


Pine Nuts Are Expensive - Pine nuts can be surprisingly costly compared to other nuts and seeds. Many people prefer affordable pine nut alternatives for pesto that still taste delicious. 

It’s Easier to Find Alternatives - Not every grocery store carries pine nuts regularly. Walnuts in pesto taste delicious. Almonds, cashews, and sunflower seeds are usually much easier to find. They’re all great nuts for pesto substitute for pine nuts.

Dietary Restrictions - Some people need a nut-free substitute for pine nuts in pesto because of allergies. Seeds work wonderfully here.

Flavor Variety - Different nuts create unique pesto flavors. Swapping pine nuts allows you to customize pesto depending on what you’re serving it with.

AFFORDABLE PINE NUT ALTERNATIVES FOR PESTO

If you’re trying to make pesto on a budget, following are the most affordable options. These ingredients still create rich, flavorful pesto without the high cost of pine nuts.

  • Walnuts: They have an earthy flavour and a buttery texture. They’re the closest match to traditional pesto.
  • Sunflower seeds: Affordable and nut-allergy free substitute for pine nuts in pesto sauce.
  • Almonds: With a subtle sweetness and richer texture, they are an affordable substitute for pine nuts.
  • Pumpkin seeds: Rich earthy flavour and creamy texture at a much lower price than pine nuts.

NUT-FREE SUBSTITUTE FOR PINE NUTS IN PESTO

If you need pesto without nuts entirely, don’t worry. You can still make a creamy and delicious sauce. Sunflower seeds are especially popular because they mimic the creamy texture of pine nuts very well. Pumpkin Seeds and Hemp Seeds also make a good substitute for pine nuts in pesto sauce.

HOW TO MAKE PESTO WITHOUT PINE NUTS

Making pesto without pine nuts is incredibly simple. Just replace pine nuts with your preferred alternative in the same quantity. 

For example:

  • ¼ cup walnuts
  • ¼ cup cashews
  • ¼ cup sunflower seeds

Then blend with:

  • Fresh basil
  • Garlic
  • Parmesan
  • Olive oil
  • Lemon juice
  • Salt and pepper

The result is still fresh, creamy, and packed with flavor. For recipe and step by step instructions, see my Pesto without Pine Nuts Recipe. 

blending pesto with basil, parmesan cheese, pepper, oil in a food processor

Add the mentioned ingredients in a food processor.

blending pesto without pine nuts in a food processor

Blend until everything comes together.

FLAVOR DIFFERENCES BETWEEN PINE NUTS AND SUBSTITUTES

Pine nuts are mild, buttery, and soft. Other nuts have different qualities that slightly alter the pesto sauce. None of these make pesto taste bad, they simply create delicious variations. This is how substitutes slightly change the overall flavor of pesto:

-Walnuts: Earthy and slightly bold

-Cashews: Creamy and mild

-Almonds: Slightly sweet and firmer

-Pecans: Rich and buttery

-Pistachios: Sweet and vibrant

-Sunflower Seeds: Neutral and nutty

-Pumpkin Seeds: Earthy and hearty

Equipment

Food Processor – To blend the ingredients into a smooth pesto sauce.

TIPS FOR CHOOSING THE BEST PINE NUT SUBSTITUTE

  • For Creamy Texture: Use cashews or walnuts.
  • For Nut-Free Pesto: Choose sunflower seeds or pumpkin seeds.
  • For Stronger Flavor: Try pistachios or pecans.
  • For Budget-Friendly Pesto: Walnuts and sunflower seeds are the best affordable pine nut alternatives for pesto.
  • Toast the Nuts or Seeds for maximum flavour. Lightly toasting your substitute before blending enhances flavor dramatically.

FAQ

What is the best substitute for pine nuts in pesto?

Walnuts and cashews are usually considered the best substitutes because they provide similar richness and texture.

Can I make pesto without nuts?

Yes! Sunflower seeds and pumpkin seeds are excellent nut-free substitutes for pine nuts in pesto.

Do walnuts make pesto bitter?

Not usually, but lightly toasting them first helps mellow any bitterness.

Are pine nuts necessary for pesto?

Not at all. You can make flavorful pesto with many different nuts or seeds.

What’s the cheapest substitute for pine nuts in pesto?

Sunflower seeds and walnuts are some of the most affordable pine nut alternatives for pesto.

Which substitute tastes closest to pine nuts?

Cashews are probably the closest in texture and mild flavor.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this substitute for pine nuts in pesto recipe:

If you tried this Substitute for pine nuts in pesto recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

4th Of July Jello Shots (Red, White and Blue layers)

by 15 Comments

These colorful and fun 4th of July jello shots are the perfect patriotic party treat. They’re easy to make, though they take a bit of time to set, and disappear just as quickly! My advice: make a big batch. I love serving them every year alongside a 4th of July Flag Cake, since the red, white, and blue layers match the American flag beautifully and pair perfectly with the soft, fluffy cake. 

Red white and blue 4th of July jello shots in clear cups with layered colors

The best part? Kids and adults love them alike. The whole layering process is fun and exciting. My kids love to join me whenever I make them. These red, white and blue jello shots look just like a mini edible flag in a cup. They’re perfect for parties, summer BBQs, or any patriotic gathering.

These 4th of July jello cups are eye-catching yet simple. They’re sweet, creamy, and refreshing, with each layer adding a different texture and flavor. Why am I a huge fan of these jello cups? They are completely customizable and surprisingly easy recipe once you get the layering right.  Add fruit toppings, add food color to the whipped cream, or serve them without any toppings at all! You have so many options.

If you want more easy party ideas, my Strawberry Santas, Cake pops , brownie cake pops, and Christmas Crunch can easily be adapted with red, white, and blue colors for a fun twist. If you’re craving something refreshing, try the Lemon Mini Bundt Cake or my soft and fluffy Red Velvet Cake Wafflesfor a fun brunch-style addition

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Close up of layered fourth of july jello shots with whipped cream topping

Why You Will Love These 4th Of July Jello Cups


Visually Stunning — These red, white and blue jello shots create a beautiful layered effect that instantly elevates your party table. They double as décor and dessert! They’re light and eye-catching so everyone grabs a cup instantly. 

Perfect Make-Ahead Dessert — Since these jello cups require chilling time, they’re ideal to prepare in advance. Less stress, more fun. Perfect for Memorial Day, Independence Day, Labor day, etc.,

Creamy & Flavourful — The contrast between fruity gelatin layers and the smooth white center and top makes them extra satisfying. One spoonful has more texture than the whole menu!

Beginner-Friendly — Even if you’ve never made layered gelatin before, this 4th of July dessert is simple to make with step-by-step instructions. These are non-alcoholic jello shots little different from classic jello shot perfect for kids!

Ingredients And Substitutions For Patriotic Jello Shots

These July 4 jello shots are the perfect treat to celebrate the fourth of july and all your favorite summer holidays. With a little prep and enough time to chill, you’ll get those beautiful perfect layers using vibrant strawberry jello along with the other colors for a festive look. Lets see the ingredients below.

Ingredients laid out for making Fourth of july dessert table featuring colorful layered jello shots
  • Strawberry Jell-O: Creates the vibrant red base for your Red white and blue jello shots. You can swap with cherry jello if you like. Make sure you choose red, not pink.
  • Blue Jell-O: Blue raspberry or berry flavor works best for that bold patriotic look in your American flag jello shots.
  • Sweetened Condensed Milk: This gives the white layer its creamy texture and signature sweetness. You can substitute it with sugar free condensed milk or dairy free condensed coconut milk. 
  • Unflavored Gelatin: You’ll need it to give structure to the condensed milk. It will set the white layer properly so the red and blue parts hold their shape.
  • Heavy Cream: For topping. You can substitute it with coconut cream for a dairy-free option. Or use store-bought cool whip instead.
  • Powdered Sugar: It makes heavy cream become sweet and fluffy. 
  • Patriotic Sprinkles: Optional, but highly recommended for a festive finish on your 4th of July jello shots. You can substitute them with red, white, and blue sprinkles, shredded coconut. Topping with maraschino cherry is also a wonderful option.
  • Water: To dissolve jello. Water can be replaced by ½ cup of vodka for adult version of jello shot recipes.

See recipe card for quantities.

Instructions (How To Make 4th Of July Jello Shots)

Make the Blue layer

Blue Jello being added to the bowl

In a bowl, dissolve blue Jell-O in 1 cup boiling water. Stir for 2 minutes. Stir in ¾  cup cold water.

In a glass blue layer being set.

Pour into cups, filling each about ⅓ full. Chill 45–60 minutes, or until set.

Make the white creamy layer

Condensed milk being added to the gelatin bowl

In a small bowl, sprinkle unflavored gelatin over ½ cup cold water. Let bloom for 5 minutes. To the bloomed gelatin add ¼ cup of warm water and whisk until fully dissolved. Whisk in sweetened condensed milk and mix until smooth.

White layer being poured to set in a glass bowl.

Let the mixture cool for 10 minutes (so it won’t melt the red layer), then gently pour over the set red layer to fill each cup to about ⅔ full. Chill 60–90 minutes, until set.

Make the red layer (strawberry)

Strawberry jello being prepared in a glass bowl

In a bowl, dissolve strawberry Jell-O in 1 cup boiling water. Stir for 2 minutes. Stir in ¾  cup cold water, then gently pour over the set white layer, filling close to the top.

Red jello layer being added to the white layer

Chill for 2 hours, or until fully set.

To Finish

Whipped cream in a piping bag ready to decorate

To a bowl; add heavy cream and powdered sugar. Whisk until stiff peaks. Transfer it to a piping bag.

Red, white and blue jello shots being decorated with whipped cream.

Garnish the jello cups on top of the blue layer. Top with patriotic sprinkles right before serving.

They’re a fun way to serve something unique at your gathering and are always a big hit during patriotic holidays, whether you’re hosting a backyard BBQ or heading to a party.

Hint: Let each layer set fully before adding the next, this is the key to getting clean, defined red, white, and blue layers.

Variations For Red White And Blue Jello Shots

  • Berry Blast Jello Cups — Add fresh chopped strawberries and blueberries between layers for a fruity twist on these red, white and blue jello shots. It enhances both texture and flavor.
  • Cream Cheese and Jello Cups — Swap part of the condensed milk with softened cream cheese for a richer middle layer. This gives your 4th of July jello cups a deep cheesecake flavor.
  • Mini Party Shots — Serve this jello dessert in smaller shot glasses for easy grab-and-go party treats.
Fourth of July Jello shots with blue bottom layer, creamy white middle, and red top

Serving Suggestions For 4th Of July Jello Shots

Patriotic Party Dessert Table: These Red white and blue jello shots will be a beautiful addition to any patriotic party menu. You can serve them with 4th of July Flag Cake, 4th of July Cookies, Red, White and Blue Parfait or even Puff Pastry Hearts.

BBQ Gatherings: Serve chilled alongside Pineapple Chicken Kabobs, BBQ Chicken Thighs, Oven Roasted Chicken, for a refreshing 4th of July dessert.

Kids’ Events: These 4th of July jello cups are not only for 4th of July. Kids will love them at any time of the year. You can serve them at birthday parties, kids’ get-togethers or picnics. They will pair well with Orange Poppy Seed Muffins, Funfetti Cookies, Oreo Mousse, Biscoff Truffles, Nutella Puff Pastry, and Strawberry Santas.

Homemade red white and blue Jello shots chilled and ready to serve

Equipment

  • Mixing bowls – for preparing each jello layer
  • Measuring cups – to get the right liquid-to-jello ratio
  • Whisk or spoon – to dissolve the gelatin smoothly
  • Shot cups or small plastic cups – for setting the jello shots

Storage And Make-Ahead Tips

Refrigerator: Store them covered in the fridge for up to 3 days. These jello cups hold their shape well when chilled.

Make Ahead: You can prepare these 4th of July jello shots a day in advance and garnish with whipped cream and sprinkles just before serving.

Do Not Freeze: Freezing will ruin the texture of the jello, so I don’t recommend it.

Spoonful of red, white and blue jello taking a bite.

Top Tips For Perfect 4th Of July Jello Shots

  • Let each layer fully set before adding the next.
  • Cool liquids slightly before layering to prevent mixing.
  • Pour gently over the back of a spoon for clean layers.
  • Use clear cups to show off those beautiful red, white and blue jello shots layers.
  • Chill thoroughly before serving for the best texture and presentation.

FAQ

Why are my jello shots layers mixing?

Your previous layer may not have fully set, or the liquid was too warm. Always cool slightly before pouring.

Can I make these 4th Of July Jello Shots ahead of time?

Yes! These 4th of July jello shots are perfect for prepping a day in advance. Prepare and layer the jello cups. Top them with whipped cream and sprinkles just before serving.

Can I turn these into alcoholic 4th Of July Jello Shots?

Yes, you can replace part of the cold water with alcohol, but keep ratios balanced so the jello cups are still set properly.

How do you make layered 4th of July jello shots?

To make layered 4th of July jello shots (red, white, and blue), prepare each layer separately and allow each one to fully set before adding the next. Start with the blue layer, followed by the creamy white layer, and finish with the red layer for a clean, patriotic look.

How long do jello shots need to set?

Each layer of jello shots needs about 1–2 hours to set, and fully layered jello shots typically take 4–6 hours total chilling time. For best results, refrigerate overnight before serving.

What alcohol works best for jello shots?

Vodka is the most popular choice for jello shots because of its neutral flavor, but you can also use coconut rum or white rum for a sweeter taste that pairs well with fruity jello flavors.

What cups are best for 4th of july jello shots?

Small plastic shot cups with lids (1–2 oz) work best for party jello shots. They’re easy to stack, transport, and serve at events like Fourth of July parties and BBQs.

Red white and blue layered Jello shots in clear cups topped with patriotic sprinkles

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this 4th of July Jello Shots recipe:

If you tried this 4th of July Jello Shots recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Festive red white and blue jello shots for summer holidays party table

4th Of July Jello Shots (Red, White and Blue layers)

Abi Guna
4th of July Jello Shots - Celebrate the Fourth of July with these easy red, white, and blue jello shots! Made with strawberry jello and simple layers, they’re a fun, festive treat for summer parties and patriotic holidays.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 3 hours
Total Time 4 hours
Course Dessert
Cuisine American
Servings 8 jello shots

Equipment

  • Mixing Bowls
  • Fork or whisk
  • Shot glasses or cups
  • Meansuring cup

Ingredients
  

  • 1 box 3 oz strawberry Jell-O
  • 1 box 3 oz blue Jell-O (berry or blue raspberry)
  • 1 14 oz can sweetened condensed milk
  • 1 packet unflavored gelatin
  • ½ cup heavy whipping cream
  • 2 tablespoon powdered sugar
  • Patriotic sprinkles
  • Water (both cold and warm)

Instructions
 

Make the Blue Layer (Bottom Layer)

  • In a mixing bowl, dissolve blue Jell-O in 1 cup of boiling water. Stir continuously for about 2 minutes until fully dissolved.
  • Add 1 cup of cold water and mix well.
  • Pour the mixture evenly into serving cups, filling each about ⅓ full.
  • Refrigerate for 45–60 minutes, or until completely set.

Make the white creamy layer

  • In a small bowl, sprinkle unflavored gelatin over ½ cup cold water. Let bloom for 5 minutes.
  • To the bloomed gelatin add ¼ cup of warm water and whisk until fully dissolved.
  • Whisk in sweetened condensed milk and mix until smooth.
  • Let the mixture cool for 10 minutes (so it won’t melt the red layer), then gently pour over the set red layer to fill each cup to about ⅔ full.
  • Chill 60–90 minutes, until set.

Make the Red Layer (Top Layer)

  • In a bowl, dissolve strawberry Jell-O in 1 cup of boiling water. Stir for 2 minutes until fully dissolved.
  • Add 1 cup of cold water and mix well.
  • Let the mixture cool at room temperature for 10–15 minutes.
  • Gently pour the red layer over the set white layer, filling each cup close to the top.
  • Refrigerate for at least 2 hours, or until fully set.

Finish

  • To a bowl; add heavy cream and powdered sugar. Whisk until stiff peaks.
  • Transfer it to a piping bag and garnish the jello cups. Top with patriotic sprinkles right before serving.

Notes

  • Let each layer fully set before adding the next.
  • Cool liquids slightly before layering to prevent mixing.
  • Pour gently over the back of a spoon for clean layers.
  • Use clear cups to show off those beautiful red, white and blue jello shots layers.
  • Chill thoroughly before serving for the best texture and presentation.
Keyword easy desserts, Holiday Desserts, July 4th, no bake, summer

4th of July Flag Cake (Easy American Flag Sheet Cake)

by 8 Comments

No patriotic party is complete without a 4th of July Flag Cake. Every summer, I host a BBQ party on the 4th of July. This American flag cake is served for dessert, but it’s the show-stopper every year. It’s  a soft, fluffy vanilla sheet cake topped with creamy buttercream and decorated with fresh berries to resemble the American flag. It’s light, moist, and beautifully balanced with sweetness and freshness in every bite.

Overhead shot of 4th of July flag cake with blueberries and rows of strawberries on vanilla buttercream

This flag cake recipe is always a huge hit at Memorial Day, Independence Day gatherings and all the summer parties that follow. It’s patriotic without being fussy, once the buttercream is spread, you simply build the design right on the top of the cake with fresh fruit. Not to forget about my no bake Red, White and Blue Jello Shots.

If you’ve never made a festive cake before, you might be nervous. But let me tell you that the recipe is less intimidating than it seems. It looks stunning on the table, but the process is surprisingly easy. Yes, it takes some time coming together, but no complicated steps are involved. You don’t need advanced decorating skills or equipment, just fresh strawberries, blueberries, and a little creativity to bring this 4th of July flag cake to life. If you’re looking for a foolproof celebration dessert, this flag sheet cake  recipe is exactly what you need.

This Patriotic flag cake with berries pairs perfectly with a few of my warm-weather favorites, try Pineapple Chicken Kabobs  for an easy backyard main, then add a quick rice option like Chicken and Shrimp Fried Rice for feeding a crowd. For a simple weeknight-style dinner that still feels summery, Orange Chicken and Rice  is another reader favorite to keep in your seasonal rotation.

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Sliced flag cake showing fluffy vanilla sheet cake and buttercream frosting

Why You Will Love This American Flag Cake

Festive & Eye-Catching — The vibrant berries create a beautiful red white and blue flag cake that looks festive, pretty and delicious. It becomes the centre of the gathering, as if the party is thrown for this cake! 

Soft & Fluffy Texture — From sponge to the topping, the texture is light and fluffy. The base is made with a soft vanilla sheet, giving you a light and moist crumb that pairs perfectly with the creamy buttercream frosting. Storebought cake mix cannot replace that!

Easy to Decorate — You don’t need piping skills or fancy tools like pastry bag, star nozzle. This flag cake comes together with simple layering and fresh fruit.

Perfect for a Crowd — This 4th of July sheet cake serves 12 to 20 people, making it ideal for BBQs, patriotic parties, and family gatherings.

Ingredients and Substitutions

Ingredients needed for making Memorial Day patriotic dessert flag cake with berry flag design

For the Vanilla Cake

  • All-Purpose Flour & Cornstarch: All purpose flour makes the base. Cornstarch helps mimic a cake flour texture. This combination creates a soft, tender crumb for your cake. 
  • Baking Powder & Baking Soda: Both are important for a light, fluffy texture and a rise in this Flag sheet cake.
  • Salt: A little goes a long way. It balances sweetness and enhances flavor. Use any salt you have.
  • Unsalted butter & Oil: Butter adds flavor, while oil keeps the cake moist. Don’t skip either if you want the perfect vanilla sheet cake with buttercream. You can use any butter, dairy or dairy-free.
  • Sugar: Sweetens and helps create that soft texture.
  • Eggs: They bind everything, provide structure, and add richness.
  • Vanilla Extract: Vanilla adds warmth and flavour. You can use vanilla bean paste as a substitute. 
  • Lemon Juice: Lemon juice brightens the flavor slightly. You can use fresh lemon juice or store bought. 
  • Buttermilk: Keeps the cake soft and tender. You can substitute with milk and 1 teaspoon vinegar. Or else substitute with sour cream.

For the Buttercream

  • Butter: Use softened butter for a smooth, creamy frosting. Dairy or dairy-free both will work fine.
  • Powdered Sugar: It sweetens and thickens the buttercream. You can use powdered coconut sugar as a substitute.
  • Vanilla Extract: Enhances the flavor of the frosting. Vanilla essence or vanilla bean paste can be used as a substitute.
  • Heavy Cream: Adjusts the consistency to make it fluffy and spreadable.

Decorating the Flag

  • Fresh Blueberries & Fresh Strawberries: They create a stunning patriotic flag cake with berries, while adding natural sweetness and freshness. Don’t skip them. 

See recipe card for quantities.

Instructions (How To Make 4th Of July Flag Cake)

Preheat the oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper. (optional)

Dry flour ingredients in a bowl

In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. 

In a bowl butter and sugar combined.

In a separate large bowl, beat butter and sugar for 2–3 minutes until light and fluffy on a medium speed.

Adding egg to the cake batter mixture.

Add the eggs one at a time, beating well after each addition.

Adding buttermilk to the cake batter.

Mix in the oil, vanilla, lemon juice, ½ cup of buttermilk until combined.

Dry ingredinets being added to the wet mixture.

Add the flour mixture in 3 parts, alternating with buttermilk (begin and end with dry). Mix just until combined, don’t overmix.

Vanilla sheet pan cake is ready to bake.

Pour batter into the prepared pan and smooth the top. Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.

In a bowl confectioners sugar and butter is ready for making vanilla buttercream

For Vanilla Buttercream Frosting, beat the sugar and butter for 3-4 minutes. Mix in Vanilla.

Vanilla buttercream in a bowl with a spatula

Add heavy cream 1 tablespoon at a time until the frosting is fluffy and spreadable.

Vanilla Buttercream Forsted Sheetpan cake.

Spread buttercream evenly over the cooled cake.

Blueberries being arranges on top left to resemble ble color in the American Flag

In the top-left corner, create a “blue square” with fresh blueberries.

Press blueberries into the corner for the “stars,” then line up rows of strawberries to create the red stripes, leaving the frosting to show through as the white stripes. Chill 20–30 minutes to set, then slice and serve.

Hint: Decorate the cake right before serving (or within 1–2 hours) so the strawberries stay bright and don’t bleed into the frosting.

Rectangular flag cake on a serving tray with fruit flag decoration for summer parties, a slice is taken

Variations For 4th of July Flag Cake

  • Chocolate Flag Cake — Swap the vanilla base with a chocolate cake for a twist. The berries still stand out beautifully against the darker base of this American Flag Cake.
  • Cream Cheese Frosting Flag Cake — Replace buttercream with 12 ounces of cream cheese and ¼ cup greek yogurt for a lighter version of this 4th of July cake. It feels fresher and less sweet, especially in summer.
  • Berry-Filled Flag Sheet Cake — Add a layer of whipped cream and fresh berries inside the cake before frosting. This makes your patriotic flag cake with berries even more flavorful and juicy.

Serving Suggestions

Summer BBQs: This American Flag Cake pairs perfectly with grilled dishes. You can serve it as dessert after Pineapple Chicken Kabobs, Oven Roasted Chicken, Air Fryer BBQ Chicken Thighs, or Baked Lemon Pepper Thighs.

Dessert Table: Serve alongside fruits and other desserts like Orange Poppy Seed Muffins, Puff Pastry Hearts with Raspberries, Nutella Puff Pastry, Lemon Mini Bundt Cakes,  or Chocolate Covered Strawberries.

With Ice Cream: A scoop of vanilla ice cream complements this vanilla sheet cake with buttercream beautifully.

Close-up of flag cake a fork taking a bite.

Equipment

  • 9x13-inch baking pan
  • Parchment paper or nonstick spray
  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups and spoons
  • Rubber spatula
  • Whisk or Offset spatula or butter knife (for frosting)
  • Cooling rack
  • Serrated knife (for clean slices)

Storage And Make-Ahead Tips

Make Ahead: You can bake the cake a day in advance and decorate before serving.

Refrigerator: Store the leftover cake in an airtight container in the fridge for up to 3–4 days.

Freezer: You can freeze the unfrosted cake for up to 2 months. Thaw and decorate later.

Vanilla sheet cake with buttercream frosting and patriotic fruit flag design

Top Tips For The Best 4th of July Cake

  • Don’t overmix the batter to keep the cake soft and tender.
  • Use room temperature ingredients for even mixing.
  • Let the cake cool completely before frosting.
  • Pat berries dry before decorating to prevent bleeding. Place them on the cake right before serving otherwise they will get soggy.
  • Chill briefly before slicing for clean cuts.

FAQ

Can I make this 4th of July sheet cake ahead of time?

Yes! Bake the cake a day ahead and decorate before serving for best freshness.

What makes this American Flag Cake so soft?

The combination of butter, oil, and buttermilk keeps it moist and fluffy.

Can I use whipped cream instead of buttercream?

Yes, for a lighter version of this 4th of July Flag Cake, whipped cream works well.

How do I keep fruit from bleeding on the cake?

Make sure berries are dry before placing them on your red white and blue flag cake.

Patriotic flag cake recipe decorated with fresh strawberries and blueberries on top of the cake

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Red white and blue flag cake recipe:

If you tried this 4th of July Flag Cake recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Patriotic flag cake recipe decorated with fresh strawberries and blueberries on top of the cake

4th of July Flag Cake (Easy American Flag Sheet Cake)

Abi Guna
Fluffy vanilla sheet cake topped with creamy vanilla buttercream, then decorated with fresh blueberries and rows of strawberries to create a festive 4th of July American flag cake.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Baking Time 28 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 16 peoples

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Sheet Pan
  • Spatula
  • Cooling rack
  • Hand Mixer or Stand Mixer

Ingredients
  

Fluffy Vanilla Sheet Cake

  • 2 ¼ cups all-purpose flour
  • ¼ cup cornstarch
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • 1 ½ cups sugar
  • ¼ cup neutral oil canola/vegetable
  • 3 large eggs room temperature
  • 2 teaspoons vanilla extract
  • 1 tablespoon lemon juice
  • 1 cup buttermilk room temperature

Vanilla Buttercream Frosting

  • 1 cup unsalted butter softened (2 sticks)
  • 2 ½ cups powdered sugar
  • 2 teaspoon vanilla extract
  • 1 –4 tablespoons heavy cream add as needed for texture

Flag Decoration

  • Fresh blueberries about 2 cups
  • Sliced strawberries about 3 cups

Instructions
 

Bake the cake

  • Preheat oven to 350°F (175°C). Grease and line a 9x13-inch pan with parchment paper.
  • In a bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
  • In a large bowl, beat butter and sugar for 2–3 minutes until light and fluffy.
  • Mix in the oil.
  • Add the eggs one at a time, beating well after each. Mix in vanilla and lemon juice.
  • Add the dry ingredients in 3 additions, alternating with buttermilk (start and end with dry). Mix just until combined—don’t overmix.
  • Pour batter into the pan and smooth the top.
  • Bake 22–28 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 15 minutes, then cool completely before frosting.

Make the buttercream

  • Beat the butter for 2 minutes until smooth and creamy.
  • Add powdered sugar gradually, mixing on low at first, then increasing speed.
  • Mix in vanilla.
  • Add heavy cream 1 tablespoon at a time until the frosting is fluffy and easy to spread.

Decorate like an American flag

  • Spread buttercream evenly over the cooled cake.
  • Make a “blue square” in the top-left corner using blueberries.
  • Add rows of sliced strawberries to create red stripes, leaving white frosting between them for the white stripes.
  • Chill 20–30 minutes to set, then slice and serve.

Notes

  • Measure flour correctly: Spoon and level the flour so the cake stays fluffy (too much flour can make it dense).
  • Don’t overmix: Mix just until combined after adding the dry ingredients for a tender crumb.
  • Cool completely before frosting: Warm cake will melt the buttercream and make it slide.
  • Buttercream texture: Add heavy cream slowly—stop when it’s fluffy and spreadable (not runny).
  • Decorate close to serving: Add berries within 1–2 hours of serving to prevent juices from bleeding into the frosting.
  • Dry the fruit: Pat strawberries and blueberries dry before decorating so the top stays neat.
  • Clean slices: Chill the cake 20–30 minutes, then cut with a sharp knife wiped clean between slice
Keyword easy desserts, July 4th, sheet pan, summer

Orange Poppy Seed Muffins With Orange Icing - Moist

by 17 Comments

Orange Poppy Seed Muffins are soft, bakery-style muffins bursting with fresh orange flavor from real orange juice and zest, with a light crunch from poppy seeds in every bite. They’re finished with a sweet orange icing drizzle that adds extra citrusy sweetness and makes them perfect for breakfast, brunch, or snacking.

Bakery-style orange poppy seed muffins with orange zest and poppy seeds with orange icing drizzle on top.

These fragrant and flavourful moist muffins are easy to make with natural ingredients at almost any time of the year. But, during winter and spring, their freshness keeps me coming back to them time and again. I love their texture and their Pinterest worthy looks! Nonetheless, these soft, citrusy, and crunchy Orange poppy seed muffins are a quick and easy option at any time of the day. 

After doing so many rounds and batches of these homemade muffins, I’ve gathered lots of tips to ensure perfect, bakery style poppy seed muffins! And I am not gatekeeping any of those! However, that does not mean you can’t make them if you’re new to baking. My poppy seed muffins recipe is detailed and foolproof. Follow the exact measurements and instructions for the best muffins you’ve ever tasted. 

If you’re looking for other muffin recipes, you must try my Strawberry Chocolate Chip Muffins, Banana Blackberry Oatmeal Muffins, or Banana Chocolate Chunk Muffins.I love citrus flavors, and these two recipes are my favorites: Orange Chicken and Rice and Lemon Mini Bundt Cakes.

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Orange poppy seed muffins with orange icing drizzle on a muffin pan

Why You Will Love These Orange Poppy Seed Muffins

Citrusy Flavor — Fresh orange juice and zest give these Orange poppy seed muffins a strong, refreshing citrusy flavor. They smell great too. I love that they’re so different from usual muffins in appearance, aroma, and flavour. 

Soft & Crunchy Texture — The texture of these muffins is another plus point. The crunchy poppy seeds and soft, moist, fluffy muffins complement each other really well. Tip: For extra crunch, you can sprinkle some finely granulated sugar on top! 

Easy to Make — This simple muffin recipe comes together in one bowl for dry and one for wet ingredients. You don’t need a long list of ingredients either. Oranges and poppy seeds are available in the market, all year round. The rest of the ingredients are already lying around in your pantry! You don’t need any fancy equipment or follow complicated steps either. 

Make-Ahead and Freezer Friendly — My homemade muffins recipe is perfect for busy days. You can make them a day or two in advance and still serve the most flavourful muffins. You can cook them in big batches and freeze for up to two months. Freezing or refrigerating them will not affect the flavour, I assure you.

Ingredients And Substitutions

Top-down view of orange poppy seed muffins ingredients laid out.
  • All-Purpose Flour: You can use regular all purpose flour if you’re not on a gluten free diet. Otherwise, you can substitute it with 1:1 gluten-free blend.
  • Poppy Seeds: These muffins won’t be called Poppy Seed Muffins if you skip the poppy seeds. So, don’t skip or substitute them! 
  • Baking Powder: It helps the muffins rise, creating that classic beautiful dome!
  • Baking Soda: It helps the muffins stay soft and fluffy.
  • Salt: It balances the sweetness and enhances the citrus flavor. You can use any salt, celtic, pink, or table salt. No worries! 
  • Sugar: Use granulated sugar. You can substitute it with coconut sugar or brown sugar.
  • Orange Zest: Don’t be afraid of the fresh orange zest. Skipping it will not give these orange poppy seed muffins their desired flavour and aroma. I used cara cara oranges for this recipe but honestly any flavorful oranges just work great!
  • Eggs: Eggs will bind everything together and keep the muffins soft. 
  • Sour Cream: Sour cream also helps keep the muffins moist and soft. Greek yogurt can also be used as a substitute. Make sure the ingredient is at room temperature.
  • Unslated Butter: It adds richness and flavor. You can use dairy butter or a nondairy alternative. Even oil like olive oil works well too.
  • Milk: It prevents the batter from becoming too dense. 
  • Fresh Orange Juice: For that bright citrus flavor in this. You can use store bought orange juice as well. Just make sure there aren’t any added sugars in it.
  • Vanilla Extract: Adds a depth to the flavour and complements the citrus notes. Vanilla bean paste or vanilla essence will also work.
  • Powdered Sugar: Creates a smooth icing. You can substitute it with powdered coconut sugar.

See recipe card for quantities.

Instructions (How To Make Moist Orange Poppy Seed Muffins)

Preheat the oven to 425°F. Line a 12-cup muffin pan with liners and set aside.

Dry ingredients being added to a mixing bowl.

Mix the dry ingredients: In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.

In a green bowl sugar and orange zest being mixed to release the essence of orange flavor.

In a separate bowl, combine the sugar and orange zest. Rub them together with your fingers until the sugar is fragrant and the zest releases its oils.

Wet ingredients being mixed for making orange muffins

Add the eggs, oil, sour cream, melted butter, orange juice, and vanilla extract to the sugar mixture and whisk until well combined.

Dry ingredients being mixed into the wet ingredients.

Add the dry ingredients to the wet mixture.

Orange muffin batter being mixed.

Stir gently just until combined. Don’t overmix the batter.

The orange poppy seed muffins are ready to bake.

Divide the batter evenly among the muffin cups, filling the liners nearly to the top.

Orange poppy seed muffins on a cooling rack

Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (keep the muffins in the oven) and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.

Orange icing being mixed in a bowl.

For Orange Icing: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest. Add 1 tablespoon of juice at a time until the icing is thick but pourable.

Drizzle the orange icing over the completely cooled muffins, letting it run down the sides for that bakery-style finish. Let the glaze set for 5–10 minutes until it firms up, then serve. For the cleanest look , drizzle in thin ribbons and add a pinch of orange zest on top while the icing is still wet.

Hint: Let the muffins cool completely before icing, warm muffins will melt the glaze and make it runny instead of setting nicely.

Orange icing being drizzled over the orange poppy seed muffins

Variations For Orange Poppy Seed Muffins

  • Lemon Poppy Seed Muffins — Add 1-2 tablespoons of lemon zest along with 3 tablespoons of fresh lemon juice for a punchy citrus flavour. You can add a mix of both orange and lemon for a twist on this muffin recipe even more. 
  • Chocolate Chip & Orange Poppy Seed Muffins — If your kids don’t eat anything without chocolate in it, but you want to add some variety to your muffins, you can always add chocolate chunks or chips for a gooey texture. Fold in ½ cup chocolate chunks or chips into the batter before baking. The chocolate pairs beautifully with citrus in these orange poppy seed muffins.
  • Glazed Orange Almond Muffins — Add ¼ teaspoon almond extract to the batter and sprinkle sliced almonds on top before baking. This variation makes your homemade muffins protein rich and extra crunchy! You can also use blood oranges for a variation here.
Freshly baked orange poppy seed muffins in a muffin pan after icing

Serving Suggestions For Orange Muffins

Breakfast Spread: Serve these muffins with something savoury like scrambled chilli eggs, Oatmeal Butterscotch Cookies, or Berry Chia Seed Pudding. 

With Hot Beverages: These homemade muffins pair perfectly with a hot cup of hot chocolate, Vanilla Bean Latte, or Salted Caramel Latte.

Brunch Table: Add them to a brunch spread alongside Pumpkin Pecan waffles, Apple Cinnamon Waffles, Nutella Puff Pastry, Puff Pastry Hearts with Raspberries, or Biscoff Blondies.

Dessert Platter: Serve your muffins alongside other easy desserts Biscoff Truffles, Nutella Covered Strawberries, Strawberry Santas, and Chocolate Covered Strawberries.

Close up shot of Top-down view of orange poppy seed muffins with glossy orange glaze

Equipment

  • Mixing Bowls – One for dry ingredients and another for wet ingredients.
  • Hand Mixer – For mixing the wet ingredients.
  • Spatula  – To fold in the chocolate chips and chopped strawberries.
  • Measuring Cup & Spoons – For accurate ingredient measurements.
  • Muffin Pan – A standard 12-cup muffin tin for baking.
  • Muffin Liners – To prevent sticking and make cleanup easier.
  • Ice Cream Scoop  – For evenly filling the muffin cups

Storage And Make-Ahead Tips for poppyseed muffins

Make Ahead: These muffins are best served the day they’re made, but you can bake them a day ahead and drizzle icing right before serving.

Storage: You can store them at room temperature in an airtight container for 2 days. Or, refrigerate for up to 5 days (bring to room temp before serving for best texture).

Freezing: Freeze the cooled muffins without icing for up to 2 months; thaw and ice before serving.

Top-down view of orange poppy seed muffins with glossy orange glaze on the side.

Top Tips For The Best Orange Poppy Seed Muffins

  • Don’t overmix the batter, mix just until the dry ingredients are incorporated to keep the muffins light and tender.
  • Rub orange zest into sugar for maximum flavor.
  • Start with a high oven temperature, then lower the temperature after 5 minutes for a bakery-style dome.
  • Use fresh orange juice for the best results in this muffin recipe.
  • Let muffins cool before adding icing so it sets properly.
  • If you’re not using cupcake liners, spray the muffin cavities with cooking spray before adding the batter.

FAQ

Why are my Orange poppy seed muffins dense?

Overmixing the batter can make the muffins dense. Mix just until combined.

Can I make this muffin recipe ahead of time?

Yes! Bake the muffins a day ahead and add icing before serving.

Can I substitute sour cream?

Yes, Greek yogurt works well in these muffins if you want to substitute the sour cream.

How do I get bakery-style muffin tops?

Start baking at a higher temperature (425°F) for 5 minutes, then lower the temperature to 350°F and bake for another 12-15 minutes. This helps create that tall rise in your muffins.

Close up shot of orange poppy seed muffins showing the texture and drizzle of orange icing on top.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with orange poppy seed muffins recipe:

If you tried this Orange Poppy Seed Muffins recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Close-up shot of orange poppy seed muffin topped with fresh orange glaze stacked one above the other.

Orange Poppy Seed Muffins With Orange Icing/Glaze

Abi Guna
Moist, bakery-style orange poppy seed muffins made with fresh orange juice and zest, then finished with a sweet orange icing drizzle, an easy, citrusy breakfast or brunch treat.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dessert
Cuisine American
Servings 12 Orange Poppy Seed Muffins

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Muffin Pan
  • Cooling rack

Ingredients
  

Orange Poppy Seed Muffins

  • 2 and ½ cups all-purpose flour
  • 2 tablespoons poppy seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • 1-2 tablespoons orange zest about 1 large orange
  • 2 large eggs at room temperature
  • ½ cup sour cream at room temperature
  • ½ cup unsalted butter melted
  • ½ cup milk at room temperature
  • ¼ cup fresh orange juice
  • 2 teaspoons vanilla extract

Orange Icing (Orange Glaze)

  • 1 cup powdered sugar
  • 1 –2 tablespoons orange juice
  • ½ teaspoon orange zest

Instructions
 

  • Preheat the oven to 425°F. Line a 12-cup muffin pan with liners and set aside.
  • Mix the dry ingredients: In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
  • In a separate bowl, combine the sugar and orange zest. Rub them together with your fingers until the sugar is fragrant and the zest releases its oils.
  • Add the eggs, oil, sour cream, milk, orange juice, and vanilla extract to the sugar mixture and whisk until well combined.
  • Add the dry ingredients to the wet mixture and stir gently just until combined. Don’t overmix the batter.
  • Divide the batter evenly among the muffin cups, filling the liners nearly to the top.
  • Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F (keep the muffins in the oven) and bake for 12–15 minutes, or until a toothpick inserted in the center comes out clean.
  • Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
  • Make the orange icing: In a small bowl, whisk together the powdered sugar, orange juice, and orange zest. Add 1 tablespoon of juice at a time until the icing is thick but pourable.
  • Drizzle the icing over the cooled muffins and let it set for a few minutes before serving.

Notes

  1. Don’t overmix the batter; mix just until the dry ingredients are incorporated to keep the muffins light and tender.
  2. Make ahead: Muffins are best the day they’re made, but you can bake them a day ahead and drizzle icing right before serving.
  3. Storage: Store in an airtight container at room temp for 2 days or refrigerate up to 5 days (bring to room temp before serving for best texture).
  4. Freezing: Freeze muffins without icing for up to 2 months; thaw and ice before serving.
Keyword breakfast, easy desserts, muffins, Orange

Pineapple Chicken Kabobs (Grilled Hawaiian skewers)

by 13 Comments

Juicy, smoky, and bursting with sweet and savory flavor, these pineapple chicken kabobs are everything you want in a summer meal. When I’m craving something fresh yet hearty, this chicken kabob recipe is my go-to. If you love easy meals like this, be sure to explore my easy chicken recipes for more flavorful dinner ideas. They’re easy to prepare, packed with flavor, and feel like a complete meal on a stick. The marinade does all the heavy lifting here, infusing the chicken with tangy, sweet, and savory notes while keeping it juicy and tender.

Grilled pineapple chicken kabobs with bell peppers and red onion on skewers placed on a baking tray.

If you love easy outdoor meals, this chicken kabob recipe is one you’ll keep coming back to. It’s perfect for BBQ nights, family dinners, or even meal prep. These Pineapple Chicken Kabobs are packed with tropical flavors that instantly bring a fresh, summery vibe to your table. With juicy pineapple, tender chicken, and a flavorful marinade made from simple ingredients you likely already have on hand, this recipe comes together effortlessly using everyday pantry staples like my shrimp skewers recipe. It’s the kind of dish that feels special without being complicated, perfect for easy dinners during the summer grilling season like my chicken salad melt sandwich or anytime you’re craving something bright and delicious.


And if you want to add a few more dishes to the menu, you should definitely try my Air Fryer BBQ Chicken Thighs, Crispy Baked Lemon and Pepper Thighs, Air Fryer Meatballs, or some Oven Baked Shrimp Skewers for flavour variation.

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Close-up of grilled pineapple chicken kabobs showing caramelized chicken

Why You Will Love These Grilled Chicken Kabobs

Bold Sweet & Savory Flavor — The marinade combines soy sauce, pineapple juice, lime, and spices to give depth and complexity of flavor to grilled chicken kabobs with the perfect balance of tangy and sweet. No one can resist these juicy kabobs.

Perfect for BBQ Season — These chicken grilled kabobs are made for summer BBQs. They cook quickly and develop that irresistible smoky char on the grill.

Easy to Customize — You can swap veggies, adjust spice levels, or even use beef mince or chicken thighs instead of breasts in this flexible chicken kabob recipe. It will taste great anyway!

Healthy & Balanced Meal — Protein-packed chicken, fresh vegetables, and natural sweetness from pineapple make these grilled kabobs both nutritious and satisfying. For extra fiber, serve with some grilled veggies!

Ingredients And Substitutions

Overhead view of pineapple chicken kabobs ingredients placed along with fresh herbs and lime
  • Chicken: Boneless, skinless chicken breasts or thighs both work well for these chicken kabobs. Thighs stay juicier, while breasts are leaner. 
  • Pineapple: Fresh pineapple adds natural sweetness and caramelizes beautifully on the grill. You can also use canned chunks (drained).
  • Bell Pepper & Onion: These add color, crunch, and balance to the grilled chicken kabobs. You can substitute with zucchini, mushrooms, or cherry tomatoes. I have used red bell pepper here but yellow or green pepper works too!
  • Soy Sauce: It forms the base of the marinade. Any soya sauce will work, but low-sodium is the best.
  • Pineapple Juice: It enhances the sweetness and tenderizes the chicken. You can use fresh pineapple juice or store bought (make sure it has no added sugar). 
  • Olive Oil: It helps lock in moisture and prevents sticking. You can substitute it with coconut oil, avocado oil, vegetable oil or grapeseed oil. 
  • Brown Sugar & Ketchup: Brown sugar adds a subtle sweetness and depth to the marinade. Ketchup gives the kabobs a sweet and tangy taste making these grilled kabobs extra flavorful.
  • Lime Juice: Brightens everything and balances the richness. You can use freshly squeezed or store bought. Lemon juice can be a good substitute. 
  • Garlic & Ginger: Both of these are essential for that bold, aromatic flavor in these chicken grilled kabobs. Don’t skip them, if you don’t have fresh garlic and ginger, use store bought paste or powder as a substitute. 
  • Paprika, Salt & Pepper: Simple spices that enhance the overall taste.
  • Cilantro & Lime Wedges: Fresh garnish that brings everything together.

See recipe card for quantities.

Instructions (How To Make Pineapple Chicken Kabobs)

The ingredients being mixed for chicken marination.

In a medium bowl, whisk together the soy sauce, pineapple juice, olive oil, lime juice, ketchup, brown sugar, garlic, ginger, paprika, black pepper, and salt.

Pineapple chicken kabobs marination in a bowl.

Reserve ⅓ of the marinade and set it aside.

Chicken being added for marinating.

Add the chicken pieces to the remaining marinade and toss until well coated. Cover and refrigerate for 30 minutes.

Reserved marination being added for pineapple, onions and red bell pepper.

Add the bell peppers, red onion, and pineapple to the reserved marinade. Toss to coat and set aside.

Chicken pieces, pineapple chunks, onions, red bell pepper being threaded in the skewers.

Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating the ingredients.

Marinated chicken and pineapple skewers ready for grilling

Repeat the same with the remaining chicken and pineapple and heat the grill in the meanwhile.

Place the kabobs on the preheated grill and cook for 12–15 minutes, turning them every few minutes so all sides cook evenly and develop a light char. The kabobs are ready when the chicken is fully cooked through and the edges of the pineapple and vegetables have a few nicely grilled spots.

Once done, remove the kabobs from the grill and let them rest for 2–3 minutes. This helps the juices settle into the chicken and keeps it tender. Finish with a sprinkle of chopped cilantro and serve with lime wedges and rice for a fresh, flavorful meal.

Hint: For the juiciest kabobs, cut the chicken into even-sized pieces so everything cooks at the same rate, and avoid overcooking. 

Pineapple chicken kabobs with charred edges served with lime wedges

Variations For Grilled Chicken Pineapple Kabobs

  • Spicy Chicken Kabobs — Add ½ teaspoon chili flakes or a dash of hot sauce to the marinade for heat. This variation gives your kabobs a bold kick while still keeping the sweet pineapple balance.
  • Garlic Herb Chicken Kabobs — Skip the pineapple juice and brown sugar, and instead use lemon juice with fresh herbs like oregano and thyme. This creates a lighter, herb-forward version of chicken grilled kabobs.
  • Teriyaki Chicken Kabobs — Replace ketchup and lime juice with teriyaki sauce for a richer, sweeter glaze. These grilled kabobs turn out glossy and slightly sticky with deep umami flavor.

Equipment

  • Grill (outdoor or indoor grill pan): The main cooking method that gives the kabobs a smoky flavor and charred edges.
  • Skewers (wooden or metal): Used to thread the chicken, pineapple, and vegetables together. 
  • Mixing bowls: For preparing the marinade and tossing the chicken and vegetables.
  • Measuring cups and spoons: Helps keep the marinade balanced and flavorful.
  • Knife and cutting board: For cutting the chicken, pineapple, and vegetables into even pieces.
Close-up of grilled pineapple chicken kabobs showing caramelized chicken

Serving Suggestions For Hawaiian Chicken Kabobs

Storage

Refrigerator: Store leftover kabobs in an airtight container for up to 3 days.

Freezer: You can freeze cooked kabobs (removed from skewers) for up to 2 months.

Reheating: Reheat in a skillet over medium heat or in the oven at 350°F until warmed through. Avoid overcooking to keep the grilled chicken kabobs juicy.

Pineapple chicken kabobs fresh off the grill with smoky char

Top Tips For The Best Grilled Pineapple Chicken Kabobs

  • Marinate long enough for flavor but not too long (30 minutes is perfect).
  • Cut chicken evenly so all pieces cook at the same rate.
  • Don’t overcrowd skewers, leave slight space for even cooking.
  • Turn frequently for an even charring on your grilled kabobs.
  • Let the kabobs rest before serving to retain juices.

FAQ

How long to grill chicken kabobs in a gas grill?

For a gas grill, chicken kabobs typically take 10–15 minutes total over medium-high heat (about 400–425°F). Turn every 3–4 minutes so they cook evenly on all sides.

How do I know when chicken kabobs are done?

The internal temperature should reach 165°F (74°C). The outside should be lightly charred and golden.

Can I bake pineapple chicken kabobs instead of grill?

Yes, you can bake this chicken kabob recipe at 425°F for 20–25 minutes, flipping halfway.

Can I make chicken kabobs ahead of time?

Yes! You can assemble the skewers a few hours in advance and refrigerate until ready to grill. 

What’s the best cut for grilled chicken kabobs?

Both chicken breast and thighs work well. Thighs are juicier, while breasts are leaner for these chicken grilled kabobs.

Summer grilled pineapple chicken kabobs with vegetables on platter.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this pineapple chicken kabobs recipe:

If you tried this Pineapple Chicken Kabobs recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Juicy grilled chicken and pineapple skewers with colorful vegetables

Pineapple Chicken Kabobs (Grilled Hawaiian skewers)

Abi Guna
Juicy chicken, sweet pineapple, and colorful vegetables come together in these easy pineapple chicken kabobs. They’re smoky, a little sweet, and perfect for grilling season, summer dinners, or casual backyard meals.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Marination Time 30 minutes
Total Time 1 hour 5 minutes
Course Appetizer, Dinner, Main Course
Cuisine American
Servings 4 people

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Gas Grill
  • Skewers

Ingredients
  

  • 1 ½ pounds boneless skinless chicken breast or chicken thighs, cut into 1 ½-inch pieces
  • 2 cups fresh pineapple chunks
  • 1 medium red bell pepper cut into chunks
  • 1 medium red onion cut into chunks
  • ¼ cup soy sauce
  • ¼ cup pineapple juice from canned pineapple chunks
  • 2 tablespoons olive oil
  • 2 tablespoons brown sugar
  • 2 tablespoons ketchup
  • 1 tablespoon fresh lime juice
  • 1 teaspoon grated garlic
  • 1 teaspoon grated fresh ginger
  • ½ teaspoon paprika
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • Chopped cilantro to garnish
  • Lime wedges to serve

Instructions
 

  • In a medium bowl, whisk together the soy sauce, pineapple juice, olive oil, lime juice, ketchup, brown sugar, garlic, ginger, paprika, black pepper, and salt. Reserve ⅓ of the marinade and set it aside.
  • Add the chicken pieces to the remaining marinade and toss until well coated. Cover and refrigerate for 30 minutes.
  • Add the bell peppers, red onion, and pineapple to the reserved marinade. Toss to coat and set aside.
  • If using wooden skewers, soak them in water for at least 20–30 minutes so they do not burn on the grill.
  • Thread the marinated chicken, pineapple chunks, bell peppers, and red onion onto the skewers, alternating the ingredients.
  • Heat the grill to medium-high heat and lightly oil the grates.
  • Place the kabobs on the grill and cook for 12–15 minutes, turning every few minutes, until the chicken is cooked through and lightly charred in spots.
  • Remove from the grill and let the kabobs rest for a couple of minutes. Garnish with chopped cilantro and serve with lime wedges and rice.

Notes

  • Marinate long enough for flavor but not too long (30 minutes is perfect).
  • Cut chicken evenly so all pieces cook at the same rate.
  • Don’t overcrowd skewers, leave slight space for even cooking.
  • Turn frequently for an even charring on your grilled kabobs.
  • Let the kabobs rest before serving to retain juices.
Keyword Appetizers, Chicken, Main Dish, summer

Oreo Mousse - Quick And Easy No-Bake Dessert

by 13 Comments

If you’re craving something sweet, creamy, and cool without turning on the oven, this Oreo mousse (cookies and cream mousse) is about to become your new favorite non-bake dessert. It’s light, fluffy, and packed with classic cookies and cream flavor perfect for oreo lovers. 

Oreo mousse in a glass topped with crushed Oreos and whipped cream and a spoon comes in to digging in.

I love this recipe for busy days when I want a quick sweet fix without baking or complicated steps. The combination of whipped cream, smooth cream cheese, and crushed oreos melts together into a soft, cloud-like dessert that’s rich but not heavy. With just a handful of ingredients and a few minutes of prep, this Oreo mousse chills into a bakery-style dessert that looks beautiful served in cups and tastes even better.

If you’re looking for more dessert options, don’t stop with this recipe. Try my creamy Nutella Mousse or Berry Chia Seed Pudding, my Biscoff Truffles, Strawberry Santas, or Chocolate Covered Strawberries for something bite-sized, or my Puff Pastry Hearts when you want a dessert that looks impressive with minimal effort.

And if you love simple, crowd-pleasing desserts that don’t require baking, this Oreo mousse recipe fits right in with your go-to no-bake treats. It’s perfect for dinner parties, holidays, or when you want an easy dessert that still tastes great.

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No-bake Oreo cookies and cream mousse served in dessert cups.

Why You Will Love This No Bake Oreo Mousse

No-Bake & Stress-Free — This no bake Oreo dessert comes together without an oven, water bath, or complicated steps. Just mix, fold, and chill. It’s ideal for warm days or busy schedules when you want something sweet without extra work. Serve it in cups for on-the-go treats!

Light Yet Indulgent — Unlike dense cheesecakes or heavy cream desserts, this Oreo mousse stays airy and soft while still delivering rich cookies-and-cream flavor. Every spoonful melts in your mouth. You can eat a lot without feeling stuffed.

Perfect Make-Ahead Dessert — Because this no-bake Oreo dessert needs chill time, it’s great for prepping ahead. Make it a few hours early and let the flavors deepen beautifully in the fridge.

Versatile for Any Occasion — Serve it in glasses, jars, or dessert cups. You can dress it up with toppings if you like or keep it simple depending on the occasion. This Oreo dessert recipe fits everything from casual weeknights to special occasions.

Ingredients And Substitutions

All you need is just 4 simple ingredients to make this no bake eggless mousse recipe. 

Ingredients for Oreo mousse dessert with Oreos and whipped cream
  • Heavy Whipping Cream: Cold cream is essential for structure. It whips into stiff peaks that give this Oreo mousse its light texture. Make sure it’s well chilled before beating. You can use either dairy or nondairy, the dessert will still taste great! As a substitution you can use cool whip as well.
  • Cream Cheese: Softened cream cheese adds richness and stability. It balances the sweetness and gives this no-bake Oreo dessert a smooth, creamy base. Full-fat works best here, but you can substitute with light cream cheese as well.
  • Powdered Sugar: Powdered sugar dissolves easily, keeping the mousse silky instead of grainy. A good substitute is powdered coconut sugar. You can slightly reduce it if you prefer a less sweet Oreo mousse cup. 
  • Vanilla Extract: Vanilla enhances the cookies-and-cream flavor and rounds out the sweetness. You can replace it with vanilla essence for a budget friendly substitute, but the taste will be milder.
  • Oreo Cookies: Crushed Oreos bring texture and flavor. You can crush them finely for a smoother mousse or leave slightly chunky for more bite in your Oreo mousse. I used Double stuf Oreos here.
  • Mini Oreos (Optional): For garnish and presentation. 

See recipe card for quantities.

Instructions (How To Make Oreo Mousse Cup)

This Oreo mousse comes together quickly, so have everything ready before you begin.

In a glass bowl the cream is whipped to stiff peaks.

Beat cold heavy cream to stiff peaks. Set aside in the fridge.

Cream cheese, sugar and vanilla being added to a glass bowl.

In another bowl, beat cream cheese, powdered sugar, vanilla, and salt.

Whipped cream cheese mixture in a glass bowl.

Beat until smooth and fluffy(about 1–2 minutes).

Whipped cream being folded into Oreo mousse mixture

Gently fold whipped cream into the cream cheese mixture in 2–3 additions until no streaks remain.

Crushed oreos in a ziplock bag.

Meanwhile crush the oreos in a zip loc bag using a rolling pin.

Crushed Oreos being added to the cream mousse mixture

Fold in crushed Oreos gently.

Spoon or pipe the Oreo mousse into serving cups, ramekins, or small dessert glasses, dividing it evenly. For a pretty finish, sprinkle the top with extra crushed Oreo crumbs and add a few mini Oreos for garnish.

Refrigerate the mousse for 1–2 hours before serving. This chilling time helps it firm up, gives it a thicker, creamier texture, and allows the cookies and cream flavor to develop even more.

Hint: For the best Oreo mousse, make sure the whipped cream is beaten to soft-to-medium peaks so the texture stays light and fluffy. 

Close-up of creamy Oreo mousse with crushed cookie pieces

Variations For Easy Oreo Mousse Recipe

  • Chocolate Oreo Mousse — For a deeper chocolate flavor, fold in 2 tablespoons of melted and cooled dark chocolate before adding the Oreos. It adds richness while keeping the mousse airy.
  • Extra Crunch Oreo Mousse Cup — Layer crushed Oreos at the bottom of each glass before adding the mousse. This creates texture contrast and makes each Oreo mousse cup feel more dessert-like.
  • Strawberries & Oreo Dessert - Add sliced strawberries between layers for a fresh contrast. The fruit balances the sweetness and works beautifully in this Oreo dessert.
  • Cookies-and-Cream Parfait - Alternate layers of mousse and crushed cookies for a visually stunning no-bake Oreo dessert that’s perfect for fancy gatherings.
Oreo mousse cups with layered cookies and cream filling in a glass jars.

Equipment

  • Mixing bowls: One for whipping the cream and one for combining the mousse ingredients.
  • Hand mixer or stand mixer: Whips the cream quickly and gives the mousse its light, fluffy texture.
  • Rubber spatula: Helps gently fold the whipped cream in without deflating it.
  • Measuring cups and spoons: Keeps the mousse ratio right so it sets properly.
  • Food processor or zip loc bag + rolling pin: For crushing Oreos into fine crumbs and small chunks.
  • Serving cups/jars or a trifle dish: For portioning and layering the mousse.
  • Piping bag or zip lock bag (optional): Makes it easy to pipe neat layers into cups.

Serving Suggestions

No-Bake Dessert Boards: Pair this Oreo mousse with other no-bake treats like Nutella Mousse, Dark Chocolate Fudge, or Biscoff Truffles.  

Fresh Fruits: Fresh fruits add a refreshing contrast to the mousse. You can serve it with Chocolate Covered Strawberries, Strawberry Santas, sliced bananas, raspberries, or blueberries. 

Cookies: This creamy Oreo mousse pairs really well with cookies. It can be served with Blackberry Oatmeal Cookies, Oatmeal Butterscotch Chocolate Chip Cookies. 

Inner shot of thick and airy Oreo mousse with Oreo crumbs on top

Storage Tips

Refrigerator - Store leftover Oreo mousse covered in the fridge for up to 3 days. The texture stays creamy and smooth.

Make-Ahead - This no-bake Oreo dessert is best made a few hours in advance. But if you want to prepare it in advance, you can refrigerate the mousse for a day or two. Keep crushed oreos in a separate ziplock bag. 

Freezing - Freezing is not recommended, as it can affect the texture of the mousse.

Top Tips For The Best Oreo Mousse

  • Use very cold cream for best whipping results. 
  • Make sure cream cheese is completely softened before whipping .
  • Beat cream cheese until completely smooth.
  • Fold gently to keep the mousse airy.
  • Chill long enough for proper structure.
  • Garnish right before serving for the best texture.

FAQ

Can I make Oreo mousse ahead of time?

Yes. This Oreo mousse recipe actually benefits from chilling and can be made several hours in advance.

Why is my Oreo mousse too soft?

The cream may not have been whipped to stiff peaks. Properly whipped cream is essential for structure.

Can I freeze the leftover Oreo Mousse?

I don’t recommend freezing it. The mousse will lose its texture and so will the crushed cookies. It can be refrigerated for a day or two. 

No-bake Oreo cookies and cream mousse served in dessert cups and some double stuf oreos around.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Oreo mousse recipe:

If you tried this Oreo Mousse recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Creamy Oreo mousse dessert with cookie crumbs on top.

Oreo Mousse - Quick And Easy No-Bake Dessert

Abi Guna
Light, creamy, and packed with cookies-and-cream flavor, this easy Oreo mousse is a no-bake dessert made with simple ingredients and topped with extra Oreo crumbs for the perfect sweet finish.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chilling Time 1 hour
Total Time 1 hour 15 minutes
Course Dessert
Cuisine American
Servings 6 Oreo Mousse Cups

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Whisk or Hand mixer
  • Spatula
  • Piping bag or ziploc

Ingredients
  

  • 1 cup heavy whipping cream chilled
  • 8 oz full-fat cream cheese softened
  • ⅓ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 12 Oreo cookies crushed
  • Mini oreo cookies for garish (optional)

Instructions
 

  • Beat cold heavy cream to stiff peaks. Set aside in the fridge.
  • In another bowl, beat cream cheese, powdered sugar, vanilla, and salt until smooth and fluffy(about 1–2 minutes).
  • Gently fold whipped cream into the cream cheese mixture in 2–3 additions until no streaks remain.
  • Fold in crushed Oreos.
  • Spoon or pipe into cups. Top with extra Oreo crumbs and top with mini oreos for garnish.
  • Refrigerate 1–2 hours to set up and deepen flavor.

Notes

  • Use cold heavy cream: Very cold cream whips up faster and gives the mousse the best light, fluffy texture.
  • Soften the cream cheese first: Make sure the cream cheese is fully softened so it blends in smoothly without lumps.
  • Beat until smooth: Mix the cream cheese well before adding anything else for the creamiest mousse.
  • Fold gently: When adding the whipped cream, fold it in gently so the mousse stays airy and soft.
  • Chill before serving: Give the mousse enough time in the fridge so it sets properly and holds its shape.
  • Add garnish at the end: Top with Oreo crumbs or mini Oreos right before serving so they stay crisp.
Keyword easy desserts, no bake, oreo

Nutella Mug Cake Without Egg (Microwave Recipe)

by 11 Comments

Rich, chocolatey, and perfectly indulgent, this Nutella mug cake is the ultimate single-serve dessert when cravings strike. I can assure you, you’ve already got all the simple ingredients lying in your pantry. All you need to do is prep them and microwave for a minute! And voila, you got yourself a mug cake that’s soft in the center, fluffy around the edges, and packed with bold Nutella flavor.

Nutella mug cake served with fresh strawberries and powdered sugar and a nutella spread on top.

When I want something sweet fast without turning on the oven, or any mixers, this Nutella mug cake is my go-to treat. It comes together in minutes, uses one bowl, and delivers bakery-style results with almost no effort. If you love quick desserts, this Nutella mug cake will become a repeat favorite. I sometimes add a small scoop of vanilla ice cream to enjoy it even more 😉

This dessert proves that a simple mug cake recipe can still feel indulgent, cozy, and completely satisfying. If you’re a Nutella lover, like me, check out these easy and delicious recipes as well. Try Nutella Puff Pastry, Nutella Waffles, Nutella Mousse, & Nutella Covered Strawberries. For more mug cake recipes; check out my favorite Oatmeal mug cake and Pumpkin Mug Cake a perfect dessert to enjoy in coffee mugs.

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Microwave Nutella mug cake just cooked, set on top with soft center and topped with nutella

Why You Will Love This Nutella Mug Cake

Quick & Effortless — This microwave mug cake is ready in under 5 minutes from start to finish. Mix, microwave, and enjoy with zero cleanup. No heavy mixing, no whipping!

Perfect Single Serving — Designed for one mug, this easy mug cake recipe satisfies your sweet craving without leftovers. The best thing? Make as many mugs as you like since it takes just a few minutes.

Rich Chocolate Flavor — Nutella and cocoa powder create a deep, fudgy texture that makes this mug cake taste decadent. If you want it to be a bit more chocolatey, drizzle some melted chocolate on top. Want to go stronger on Nutella? Drizzle some melted Nutella on top. 

Beginner-Friendly — Even if you’ve never baked before, this easy mug cake recipe is nearly foolproof. Just don’t overcook the cake.

Ingredients And Substitutions

Ingredients for Nutella mug cake without egg, flour cocoa Nutella milk and vanilla.
  • All-Purpose Flour: It provides structure for the mug cake. A 1:1 gluten-free flour can be used if needed.
  • Sugar: It Balances the cocoa and enhances sweetness. You can use white sugar, or brown suagr or substitute it with maple syrup, erythritol, or coconut sugar.
  • Cocoa Powder: I recommend you don’t skip this ingredient because cocoa deepens the chocolate flavor and gives this dessert richness similar to a bakery-style mug cake. I have used Dutched processed cocoa powder.
  • Baking Powder: It helps the cake rise and stay fluffy. Don’t skip.
  • Salt: A small pinch sharpens all the flavors and balances the sweetness.
  • Nutella: This microwave mug cake relies on Nutella for moisture and flavor. You can substitute it with any other hazelnut-chocolate spread.
  • Milk: It keeps the batter smooth and tender. You can use dairy or nondairy, both will work fine.
  • Oil: Prevents dryness and keeps the crumb soft. Cooking oil, grapeseed oil, avocado oil, or melted butter anything will work here.
  • Vanilla Extract: Adds warmth and depth.
  • Powdered Sugar & Strawberries (Optional): For garnish and a colourful contrast.

See recipe card for quantities.

Instructions

This microwave mug cake comes together quickly, so have everything measured before you begin.

Dry ingredients whisked for Nutella mug cake recipe in a small bowl

In a small bowl, whisk together the flour, sugar, cocoa powder, baking powder, and a pinch of salt until evenly combined.

In a seperate bowl, add Nutella, milk, oil, and vanilla extract. Mix well.

Nutella and wet ingredients stirred into mug cake batter until smooth

Stir well until the cake batter is smooth and no flour pockets remain.

Nutella mug cake in a mug before microwaving for 60 seconds

Cook on HIGH for 60 seconds. Check the center—if it still looks wet, microwave in 10–15 second bursts until the top is set and the middle is slightly soft 

Microwave times can vary a lot, so the total cook time is usually 70–90 seconds, depending on your microwave’s power and the size of your mug. After the first 60 seconds, keep a close eye on it and add time in short 10–15 second bursts until the top looks set and the center is slightly soft (it will continue to cook as it rests).

Let the mug cake sit for 1 minute before eating—this helps it finish setting and improves the texture. Dust with powdered sugar and serve with fresh strawberries for a simple, delicious topping.

Hint: For the best results, aim for a moist, tender cake and stop microwaving as soon as it’s set—overcooking can make mug cakes dry and rubbery.

Spoonful of gooey Nutella mug cake showing soft, fudgy texture.

Variations For Decadent Nutella Mug Cake

  • Extra Gooey Center: If you love a molten middle, spoon an extra teaspoon of Nutella right into the center of the batter before microwaving. As the cake cooks, the Nutella melts into a rich, lava-like core that makes every bite extra indulgent. This is perfect if you enjoy softer, fudgier mug cakes rather than fully set ones.
  • Nutella Pecan Mug Cake: For a nutty crunch, fold 1–2 teaspoons of finely chopped pecans into the batter before cooking. The pecans toast slightly in the microwave, adding texture and balancing the sweetness beautifully. This variation feels a bit more grown-up and works especially well when topped with powdered sugar or a drizzle of warm Nutella. Adding peanut butter is also a wonderful option too.
  • Chocolate Chip Nutella Mug Cake: Stir in a tablespoon of chocolate chips for extra bursts of chocolate throughout the cake. They melt into pockets of gooey goodness and make the mug cake feel richer and more dessert-like. This is a great option if you want something closer to a bakery-style treat with minimal extra effort.
Bite of chocolate Nutella mug cake inside texture with molten center, microwave dessert

Equipment

  • Microwave-safe mug (8–12 oz): Gives the batter room to rise without overflowing. Small ramekins works too.
  • Measuring cups and spoons : Helps you get the right ratios so the cake isn’t dry or rubbery.
  • Small mixing bowl (optional): Mixing in a bowl first prevents flour pockets and keeps the mug cleaner.
  • Fork or small whisk: Quick, easy way to mix the batter smoothly.
  • Microwave: The main cooking tool—mug cakes cook fast and finish in 1–2 minutes.

Serving Suggestions For Chocolate Mug Cake

Close-up of moist Nutella mug cake crumb inside a mug

Storage And Reheating Tips

Best served fresh: Nutella mug cake tastes best right after cooking while it’s warm and soft.

Reheating: If needed, microwave for 5–10 seconds to warm it up without drying it out.

Top Tips For The Best Nutella Mug Cake Recipe

  • Use a standard microwave-safe mug
  • Mix thoroughly to avoid flour pockets
  • Start with less microwave time
  • Slightly underbaked is ideal
  • Resting helps the crumb set properly

FAQ

Why is my Nutella mug cake dry?

It was likely overcooked. Reduce microwave time slightly next time.

Can I skip cocoa powder?

Yes, but cocoa enhances the richness of this Nutella mug cake so I strongly recommend it.

Is this a good beginner mug cake recipe?

Absolutely. This mug cake recipe is simple, fast, and beginner-friendly.

Can I use oats instead of all-purpose flour in Nutella mug cake? 

Yes. You can totally substitute all-purpose flour with quick cooking oats. Both rolled oats and oat flour can be used. You can see the step by steps instructions in my Fluffy Oatmeal Mug Cake Recipe. 

Warm Nutella mug cake dusted with powdered sugar, single-serve dessert

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Nutella mug cake recipe:

If you tried this Nutella Mug Cake recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Chocolate Nutella mug cake in a mug with gooey middle, quick microwave dessert.

Nutella Mug Cake Without Egg (Microwave Recipe)

Abi Guna
Rich, chocolatey, and ready in minutes, this eggless Nutella mug cake is the perfect single-serve microwave dessert, soft, moist, and delicious with a dusting of powdered sugar and fresh strawberries.
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 2 minutes
Total Time 5 minutes
Course Dessert
Cuisine American
Servings 1 Mug cake

Equipment

  • Microwave
  • Measuring cups and spoons
  • Mixing Bowls
  • Microwave-Safe Mug
  • Fork or whisk

Ingredients
  

  • 4 tablespoons all-purpose flour
  • 2 tablespoons Sugar
  • 1 ½ tablespoons Cocoa powder
  • ¼ teaspoon baking powder
  • Pinch of salt
  • 3 tablespoons Nutella
  • 3 tablespoons milk
  • 1 tablespoon Oil
  • ¼ teaspoon vanilla extract
  • Powdered sugar to garnish
  • Fresh strawberries or raspberries to serve (optional)

Instructions
 

  • In a small bowl, whisk together the flour, sugar, cocoa powder, baking powder, and salt until well combined.
  • Add the Nutella, milk, oil, and vanilla extract. Stir until the batter is smooth and no dry flour remains.
  • Pour the batter into a microwave-safe mug (8–12 oz).
  • Microwave on HIGH for 60 seconds. Check the center; if it looks wet, microwave in 10–15 second bursts until the top is set and the center is slightly soft (70–90 seconds total, depending on your microwave).
  • Let the mug cake rest for 1 minute to finish setting.
  • Dust with powdered sugar and serve with strawberries, if desired.

Notes

  • Use the right mug: A microwave-safe mug (8–12 oz) gives the cake room to rise without spilling over.
  • Mix really well: Stir until the batter looks smooth so you don’t end up with dry flour pockets.
  • Start with less time: Microwaves vary a lot, so it’s better to microwave less and add a few seconds if needed.
  • Slightly underbaked is perfect: The center should look set but still a little soft—overcooking makes mug cakes dry and rubbery.
  • Let it rest for 1 minute: That short rest helps the cake finish cooking and gives you a softer, nicer crumb.
Keyword chocolate, easy desserts, mug cake, nutella

Orange Chicken and Rice (Air Fryer Recipe)

by 16 Comments

Crispy, sticky, sweet-savory, and incredibly satisfying, this orange chicken and rice is everything you love about takeout without the heaviness. Made entirely in the air fryer and finished with a glossy citrus sauce, this is one of those dinners that feels indulgent but fits perfectly into a busy weeknight routine. Chicken recipes are the best for dinners, agree?

Top-down view of orange chicken and rice with sesame seeds and chopped green onion

When I want a fast dinner that still feels special, I reach for this easy orange chicken recipe again and again (I bet this one is better than panda express). The chicken turns golden and crisp in the air fryer, the sauce comes together in minutes, and everything piles beautifully over warm rice. It’s simple, comforting, and packed with fresh citrus flavor. This recipe is an easy way to get that crispy, saucy orange chicken and rice you’d normally order as fast food, but made at home with fresher ingredients. You still get the crave-worthy bite of fried chicken and the sticky-sweet glaze that tastes like a restaurant version, without the long wait or takeout bill. Who does't love oranges, if you love oranges like me then you should try my Orange Poppy Seed Muffins next.

This homemade orange chicken is lighter than restaurant versions, easy recipe to prep, and ready in just 25 minutes from start to finish. If you love quick air fryer dinners with bold flavor, you can try some of my other recipes like Air Fryer Chicken Parmesan, Air Fryer Teriyaki Chicken Thighs,Air Fryer BBQ Chicken Thighs , Air Fryer Chicken Drumsticks or quick Chicken Salad Melt Sandwich. I used the leftover chicken pieces to make Pineapple Chicken Kabobs.

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close up shot of Sticky orange chicken sauce coating crispy chicken pieces

Why You Will Love This Orange Chicken And Rice Recipe

Quick & Easy – This easy orange chicken recipe comes together in under 30 minutes, making it perfect for busy nights when you still want something homemade and satisfying.

Crispy, Flavourful and Healthy – The air fryer gives you beautifully crisp chicken pieces using minimal oil, so this orange chicken recipe stays light but flavorful.

Better Than Takeout – Fresh citrus, real ginger, and garlic make this homemade orange chicken taste brighter and more aromatic than most delivery options.

Family Favourite Meal – Sweet, savory, and not overly spicy, this orange chicken is a hit with both kids and adults.

INGREDIENTS AND SUBSTITUTIONS

Ingredients laid out for Orange chicken and rice.

For the Chicken

  • Chicken Thighs: Boneless, skinless thighs stay juicy and tender in the air fryer. You can substitute with skinless chicken breasts, but reduce cooking time slightly. I don’t recommend chicken breast because it can get too dry.
  • Cornstarch: Helps create that signature crispy coating.
  • Salt & Black Pepper: Minimal and simple seasoning that lets the sauce shine.
  • Cooking Spray: You’ll need it to spray the chicken for a golden crisp texture.

For the Orange Chicken Sauce

  • Fresh orange Juice: Don’t skip it. It’s the base of this vibrant orange chicken sauce. Freshly squeezed is best. You can use fresh juice or packaged orange juice (without sugar).
  • Soy Sauce: Adds savory depth. You can use regular soy sauce or low-sodium if preferred or hoisin sauce.
  • Honey: Balances the citrus with gentle sweetness. It can be substituted with brown sugar.
  • Rice Vinegar: It gives a punch to the sauce. You can substitute it with white wine vinegar.
  • Garlic & Ginger: Essential for classic flavor and aroma. You can use fresh or store bought.
  • Cornstarch Slurry: You only need Cornstarch and water to make a slurry. It thickens the orange chicken sauce to a glossy finish.
  • orange Zest: Intensifies the citrus aroma.

For Serving

  • Cooked Jasmine Rice: orange chicken is best served with rice. You can pair it with pasta or cauliflower rice if you like.
  • Green Onions: These are optional but great for garnishing.
  • Sesame Seeds: For garnish.

See recipe card for quantities.

How To Make Orange Chicken In An Air Fryer

If you’re wondering how to get crispy chicken and a glossy orange chicken sauce without deep frying, follow these simple steps:

Cook the rice using your preferred method; rice cooker or stovetop, so it’s hot and ready to serve as soon as the orange chicken is finished. Starting the rice first keeps everything timed perfectly, and you can fluff it and keep it covered while the chicken cooks.

In a plate chicken pieces are being mixed with cornstarch, salt and pepper.

In a bowl, toss chicken pieces with cornstarch, salt, and pepper.

Flour coated chicken pieces are added to the air fryer basket.

Add the chicken pieces to the air fryer backet and air fry for 10–12 minutes.

In a bowl orange sauce ingredients being mixed.

Meanwhile, add the orange sauce ingredients in a bowl and mix them well.

Air fried crispy chicken just out from the air fryer.

Shake the air fryer basket halfway through and cook the chicken until crispy and golden.

Orange sauce being cooked in the skillet.

Bring to a gentle simmer. Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy.

crispy chicken added to the orange sauce in the skillet.

Toss crispy chicken in the warm orange sauce.

Spoon the orange chicken over a bowl of fluffy rice, then finish with sliced green onions and a sprinkle of sesame seeds for extra flavor and crunch. This orange chicken and rice recipe delivers bold, takeout-style taste with minimal effort—perfect for busy weeknights when you want something better than fast food.

Hint: Keep the sauce warm and toss the chicken right before serving—if it sits too long, the coating can lose its crispiness.

Air fried orange chicken in a white skilled garnished with sesame seeds and green onions.

Variations For Orange Chicken And Rice

  • Spicy orange Chicken – Add red pepper flakes or a splash of chili sauce to the orange chicken sauce for heat. Follow the same instructions for this version as well, just add chilli when seasoning the sauce.
  • Honey-Garlic orange Chicken – Increase honey slightly and add extra garlic for a sweeter twist on this homemade orange chicken. The rest of the recipe will be the same.
  • Veggie orange Chicken Bowl – Toss in air-fried broccoli or snap peas for a complete bowl-style version of this recipe. 

Serving Suggestions For Orange Chicken

  • With Rice: This dish is best served with a side of plain white rice. Jasmine or basmati rice works beautifully.
  • Mashed Potatoes: If you want to skip rice, you can serve the orange chicken with a side of mashed potatoes.
  • In Bowls: Add steamed vegetables for a balanced healthy orange chicken style meal.
  • Noodles: Lo mein, soba, or rice noodles tossed in soy sauce and sesame oil make an excellent Asian-inspired side for orange chicken. For something special, try my Glass Noodles Stir-Fry recipe.
  • Oven-Roasted Veggies: Roasted carrots and cauliflower, or Hot Honey Brussels Sprouts pair beautifully with orange chicken. Drizzle them with soy sauce and sprinkle with sesame seeds for an extra burst of flavor.
  • Chinese Slaw: A refreshing and flavorful slaw made with cabbage, carrots, and a light, tangy dressing offers a perfect contrast to the citrusy flavour of the orange chicken.
Orange chicken and rice in a serving bowl with fresh orange slices and garnishes

Equipment

  • Large Skillet: For making the orange sauce.
  • Measuring Cups and Spoons: For accurate measurements.
  • Air Fryer - An essential for cooking the chicken thighs to crispy, golden perfection while keeping them juicy inside.
  • Mixing Bowls - For prepping the chicken.

Storage And Reheating Tips

Refrigerator: Store the leftover orange chicken in an airtight container for up to 3 days.

Reheating: Reheat chicken in the air fryer at 350°F for 4–5 minutes, then toss with warmed orange chicken sauce. Avoid microwaving if you want to keep the chicken crispy.

Overhead close up shot of sticky orange chicken recipe.

Top Tips For The Best Orange Chicken

  • Don’t overcrowd the air fryer. Always cook in batches if needed to prevent sogginess.
  • Shake the basket halfway for even browning.
  • Use fresh orange juice for the brightest orange chicken flavor.
  • Toss chicken in sauce just before serving to keep it crisp.

FAQ

Can I make this orange chicken ahead of time?

Yes. Cook the chicken and sauce separately, then combine just before serving for the best texture.

Is air fryer orange chicken healthier than takeout?

Yes, air fryer orange chicken is usually lighter than takeout because it uses less oil while still creating crispy and flavorful chicken.

Can I use bottled orange juice?

You can, but fresh juice gives the orange chicken sauce a much better flavor and aroma.

Can you make orange chicken and rice in the air fryer?

Yes! This orange chicken and rice recipe uses the air fryer to create crispy, flavorful chicken with less oil and minimal effort, making it perfect for an easy weeknight dinner.

What goes well with orange chicken and rice?

Orange chicken and rice pair well with sautéed broccolini, snap peas, green beans, stir-fried vegetables, or simple Asian-inspired side dishes.

What type of rice is best for orange chicken?

Jasmine rice, white rice, brown rice, or even fried rice work well with orange chicken. Jasmine rice is especially popular because of its light and fragrant texture.

Can I use chicken thighs instead of chicken breast?

Absolutely! Chicken thighs stay juicy and flavorful in the air fryer and work perfectly in this orange chicken and rice recipe.

How do I make orange chicken sauce thicker?

To thicken orange chicken sauce, simmer it a little longer or add a small cornstarch slurry until the sauce becomes glossy and coats the chicken evenly.

How do you keep air fryer chicken crispy?

To keep air fryer chicken crispy, avoid overcrowding the basket and cook the chicken in a single layer. Tossing the chicken in sauce just before serving also helps maintain the crispy texture.

Can I freeze orange chicken and rice?

Yes, you can freeze orange chicken and rice in airtight containers for up to 2 months. Reheat in the air fryer or microwave before serving.

Crispy orange chicken thigh bites tossed in orange sauce over steamed rice

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Air Fryer Orange Chicken recipe:

If you tried this Orange Chicken And Rice recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Air fryer orange chicken and rice served in a bowl with sesame seeds and green onions

Orange Chicken and Rice (Air Fryer Recipe)

Abi Guna
Orange Chicken and Rice - Crispy air fryer orange chicken thigh bites tossed in a sweet-tangy orange sauce and served over fluffy rice; an easy, takeout-style dinner at home.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dinner
Cuisine American, Asian, Chinese
Servings 4 people

Equipment

  • Air Fryer
  • Measuring cups and spoons
  • Mixing Bowls
  • Large Skillet

Ingredients
  

Chicken

  • 1 ½ lb boneless skinless chicken thighs cut into 1-inch pieces
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cooking spray or a light oil spray

Orange sauce

  • ½ cup fresh orange juice
  • 2 tablespoons soy sauce
  • 2 tablespoons honey
  • 1 tablespoon rice vinegar
  • 2 cloves garlic minced
  • 1 teaspoon fresh grated ginger
  • 1 tablespoon cornstarch + 2 tablespoon water slurry
  • Orange zest from 1 orange

For serving

  • 2 cups cooked jasmine rice
  • Sliced green onions
  • Sesame seeds

Instructions
 

  • Make rice your usual way (rice cooker or stovetop) so it’s ready when the chicken is done.
  • In a bowl, toss chicken pieces with cornstarch, salt, and pepper.
  • Preheat the air fryer to 400°F for 3 minutes. Spray the basket lightly. Add chicken in a single layer (cook in batches). Spray tops lightly with cooking spray. Air fry 10–12 minutes, shaking halfway, until crispy and 165°F inside.
  • While chicken cooks, add orange juice, soy sauce, honey/brown sugar, vinegar, garlic, ginger, and zest to a saucepan.
  • Bring to a gentle simmer. Stir in cornstarch slurry and cook 1–2 minutes until thick and glossy.
  • Toss crispy chicken in the warm orange sauce. Serve over rice and top with green onions and sesame seeds.

Notes

  • Don’t overcrowd the air fryer. Always cook in batches if needed to prevent sogginess.
  • Shake the basket halfway for even browning.
  • Use fresh orange juice for the brightest orange chicken flavor.
  • Toss chicken in sauce just before serving to keep it crisp.
Keyword Air fryer recipes, Chicken, Dinner

Chicken Caesar Salad (No-Mayo Greek Yogurt Dressing)

by 13 Comments

This healthy Chicken Caesar Salad is a lighter take on the classic Caesar salad everyone loves, made with juicy chicken, crisp romaine, crunchy toppings, and a creamy no-mayo Greek yogurt dressing. It’s high in protein, quick to make, and perfect for meal prep or an easy lunch or dinner. You may also love my Crispy Chicken Caesar Salad for a crunchier twist on this classic favorite.

Overhead shot of Chicken Caesar Salad with crispy croutons and lemon wedges

If you enjoy easy meals like this, be sure to explore my chicken recipes for more flavorful dinner ideas. This Chicken Caesar Salad is perfect for busy weekdays when you want something fast, nourishing, and full of flavor. Instead of a heavy mayo-based dressing, this version uses Greek yogurt to create a tangy, creamy sauce that coats every bite beautifully. The result is a healthy Caesar chicken salad that’s high in protein, balanced, and incredibly satisfying.

Whether you’re looking for a healthy quick lunch, alight and easy dinner, or a low calorie meal-prep option that holds up well, this light Caesar Salad  checks all the boxes. It’s simple, wholesome, and tastes just as good as your favorite restaurant version.

If you love lighter comfort meals like this one, make sure to check out my other easy and healthy protein-packed dishes Air Fryer Chicken Parmesan, Air Fryer Chicken Meatballs, Air Fryer Teriyaki Chicken Thighs, or Air Fryer BBQ Chicken Thighs that keep things healthy and delicious .

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Pouring creamy Greek yogurt Caesar dressing into the salad

Why you'll love this Chicken Caesar Salad

Quick and High-Protein — This healthy salad recipe comes together in under 30 minutes, making it ideal for weeknights. With lean chicken and Greek yogurt, it’s fulfilling without feeling heavy.

Healthy but Creamy — Thanks to the yogurt-based dressing, this is a healthy caesar salad that still delivers on creaminess and classic flavor.

Meal-Prep Friendly — This easy caesar salad holds up well for make ahead lunches and dinners. Store the dressing separately and assemble when ready to eat.

Classic Flavor, Lightened Up — If you love traditional Caesar salad flavors but want a fresher option, this chicken caesar salad recipe gives you the best of both worlds.

Ingredients And Substitutions

This homemade Caesar dressing is tangy, creamy, and clings to every leaf for that classic Caesar crunch. Toss chopped romaine with crunchy croutons, shaved Parmesan, and warm slices of leftover chicken for easy protein. The result: a salad with bold flavor and a super crisp texture that eats like a full meal. Lets see the ingredients and substitutions below.

Ingredients laid out for making caesar chicken salad recipe with healthy greek yogurt dressing

FOR THE CHICKEN

  • Chicken Breasts: Boneless, skinless chicken breasts work best for this Caesar chicken salad. You can substitute chicken thighs if you prefer a juicier cut or even rotisserie chicken works well too.
  • Olive Oil: Helps the chicken sear evenly and adds flavor. You can substitute with coconut oil or avocado oil.
  • Kosher Salt & Black Pepper: Simple seasoning keeps the chicken versatile while preventing it from being too simple or too bland.
  • Italian Seasonings: Adds subtle herb flavor that pairs perfectly with healthy caesar salad dressing. You can also use garlic powder for extra garlicky flavor.

FOR THE HOMEMADE CAESAR SALAD DRESSING

  • Greek Yogurt: The base of this healthy caesar salad dressing, adding creaminess and protein. Substitute with low fat or plant based yogurt if you like.
  • Parmesan Cheese: Finely grated for a smooth, savory finish. 
  • Lemon Juice: Brightens the easy caesar salad dressing and balances richness. Substitute with fresh lime juice.
  • Worcestershire Sauce: Adds depth and umami. You can substitute it with soy sauce and balsamic vinegar.
  • Garlic: Freshly grated garlic is key for authentic flavor.
  • Olive Oil: Rounds out the dressing and improves texture. Substitute with grapeseed oil or avocado oil.
  • Anchovy Paste: Essential for classic Caesar flavor. Don’t skip it.
  • Kosher Salt and Black Pepper: Perfect for light seasoning.

FOR THE SALAD

  • Romaine Lettuce: Crisp and sturdy, perfect for tossing with dressing.
  • Croutons: Whole-grain croutons add crunch to this Caesar chicken salad while keeping it healthy. I have used store-bought croutons but homemade garlicky croutons works too.
  • Parmesan Cheese: For finishing and extra flavor. Pecorino romano cheese works too!

See recipe card for quantities.

Instructions

Pat dry the chicken breasts and toss with oil, salt, pepper, and Italian seasonings.

Chicken breasts being cooked in a cast iron skillet until golden brown

Sear over medium-high 5–6 min per side. 

Cooked chicken breasts being chopped into bite size pieces for making salad.

Rest for 5 minutes, then slice and cut into cubes.

Greek yogurt Caesar dressing ingredients: yogurt, lemon, garlic, anchovy, Parmesan being mixed in a bowl.

Whisk yogurt, Parmesan, lemon juice, Worcestershire, and garlic. Stream in olive oil. Whisk in water to reach a pourable consistency.

Whisking Greek yogurt Caesar dressing until smooth in a white bowl

Season with salt and pepper and anchovy paste. Set the creamy dressing aside.

Tossing romaine with chicken pieces, parmesan cheese

To assemble the salad, in a large bowl, toss romaine with half the dressing. 

Pouring creamy Greek yogurt Caesar dressing into the salad

Top with sliced chicken, croutons and Parmesan. Drizzle on more dressing.

Finish with a few cracks of black pepper and a generous squeeze of fresh lemon to wake everything up. Toss gently once more so the dressing kisses every leaf, then pile into bowls. Add a little extra Parmesan and a handful of croutons on top, and serve right away while the romaine is crisp and the chicken is still warm.

Hint: Dry your romaine really well, spin, then blot. Water thins the dressing and kills that classic Caesar crunch.

If you love easy high-protein meals like this, don’t miss my Ground Chicken Stir Fry or explore my easy dinner recipes collection for more quick dinner ideas.

Variations

  • Grilled Chicken Caesar Salad — Grill the chicken instead of pan-searing for a smoky twist on this healthy Caesar chicken salad. Follow the recipe for the rest of the steps.
  • Crispy Chicken Caesar Salad - The golden, crispy pan-fried chicken, fresh crisp romaine lettuce, and shaved parmesan cheese, this salad is tossed in a rich, homemade Caesar dressing that’s perfectly tangy and full of flavor.
  • Spicy Chicken Salad Recipe — Add a pinch of chili flakes or a dash of hot sauce to the healthy caesar salad dressing. All other recipe instructions will stay the same.
  • Kale Caesar Salad — Swap romaine for finely chopped kale to make this healthy caesar salad even more nutrient-dense like my Kale Quinoa Salad. Follow the recipe for other preparations and cooking instructions.
  • Shrimp Caesar Salad — Replace chicken with sautéed shrimp using the same chicken caesar salad recipe dressing base. It will taste delicious while also fulfilling your sea food craving.
Chicken Caesar Salad with grilled chicken, crunchy croutons, and shaved Parmesan in a large bowl

Equipment

Mixing Bowls – To mix the Greek yogurt based caesar dressing.

Skillet or Frying Pan – To cook the chicken.

Large Salad Bowl – For tossing and assembling the salad.

SERVING SUGGESTIONS FOR CHICKEN CAESAR  SALAD

Pair with a Main Course: This Caesar chicken salad is hearty enough to stand on its own as a meal. But, if you’re serving more than 4-5 people, pair it with Oven Roasted Chicken, Crispy Baked Lemon Pepper Thighs, Oven Based Shrimp Skewers, Blackened Salmon Bites or Pesto Butter Salmon.

With Soup: Pair it with vegetable soup or tomato soup for a balanced meal.

With Pasta: Pair it with Salmon Scampi Pasta, Pesto Ricotta Pasta, Ground Chicken Spaghetti, or Shrimp Scampi Fettuccine.

With Sandwiches: Serve this easy caesar salad as a lighter dinner option with Turkey Melt Sandwich, Grilled Cream Cheese Sandwich, Cheesy Chicken Salad Melt Sandwich, or Hummus Bagel.

With Roasted Veggies: Serve with a side of Air Fryer Sweet Potato Wedges, Roasted Mini Peppers, Sautéed Broccolini, or Roasted Carrots and Asparagus.

With Casserole: Pair this chicken caesar salad recipe with Cheesy Green Bean Casserole or Chicken and Dumpling Casserole for a hearty, comfort meal.

Close-up of crisp romaine coated lightly in creamy yogurt dressing

Storage Tips

Refrigerator: Store leftover Caesar chicken salad components separately in airtight containers for up to 3 days. Freezing is not recommended.

Low Calorie Caesar Dressing Storage: The healthy caesar salad dressing keeps well in the fridge for up to 4 days.

Make-Ahead Tip: Cook the chicken and prep the dressing in advance. Assemble just before serving for the best texture.

Top Tips For the Best Chicken Caesar Salad

  • Pound chicken to even thickness for juicier results.
  • Always rest the chicken before slicing to prevent the juiciness of the chicken.
  • Thin the easy caesar salad dressing gradually to control consistency, if needed add 1-2 tablespoons of water.
  • Use freshly grated Parmesan for the best flavor, avoid preshredded ones.
  • Toss the lettuce gently so the dressing coats evenly.

FAQ

Is this a low calorie Caesar chicken salad?

Yes. This healthy caesar salad uses Greek yogurt instead of mayo, making it higher in protein and lower in fat.

Can I make this chicken caesar salad recipe ahead of time?

Absolutely. Prep everything ahead and assemble just before eating.

Does anchovy paste make the dressing taste fishy?

Not at all. It enhances the savory flavor of the healthy caesar salad dressing without overpowering it.

Can I skip anchovies?

Yes you can. Instead you can use capers for briny notes and add a touch more Parmesan.

Why is my salad dressing is too thick?

The brand of Yogurt varies, so whisk in cold water 1 teaspoon at a time until it ribbons off a spoon for perfect consistency.

In a white bowl caesar chicken salad tossed with greek yogurt dressing.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this classic caesar salad with chicken recipe:

If you tried this Chicken Caesar Salad recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Overhead shot of Chicken Caesar Salad with crispy croutons and low calorie greek yogurt dressing.

Chicken Caesar Salad (No-Mayo Greek Yogurt Dressing)

Abi Guna
Creamy Chicken Caesar Salad with a no-mayo Greek yogurt dressing, crisp romaine, juicy chicken, crunchy croutons, and plenty of Parmesan. Lighter, high-protein, and ready in about 25 minutes for a fresh, easy dinner or meal-prep lunch.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, Salad
Cuisine American
Servings 4 people

Equipment

  • Mixing Bowls
  • Large Skillet
  • Measuring cups and spoons

Ingredients
  

For Chicken

  • 1½ lb boneless skinless chicken breasts cut into halves
  • 1 tablespoon olive oil
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ½ teaspoon dried Italian seasonings

For Caesar Dressing Using Greek Yogurt

  • ½ cup plain Greek yogurt
  • 2 tablespoons finely grated Parmesan
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon Worcestershire sauce
  • 1 small garlic clove finely grated
  • 2 tablespoons olive oil
  • ¼ teaspoon kosher salt
  • ¼ teaspoon Black pepper
  • 1 teaspoon anchovy paste

For Salad

  • 2 large heads romaine chopped
  • ¼ cup Parmesan grated
  • 2 cups whole-grain croutons

Instructions
 

Cook the chicken

  • Pat chicken breasts dry. Toss with 1 tablespoon olive oil, 1 teaspoon Italian seasoning, ½ teaspoon salt, and ¼ teaspoon black pepper. Sear in a hot skillet over medium-high heat 5–6 minutes per side, until the thickest part hits 165°F/74°C. Rest 5 minutes, then slice and cut into bite-size cubes.

Make the no-mayo Caesar dressing

  • In a bowl, whisk Greek yogurt, Parmesan, lemon juice, Worcestershire, and grated garlic until smooth. Slowly stream in olive oil while whisking to emulsify. Thin with cold water a teaspoon at a time to a creamy, pourable consistency. Season to taste with salt, pepper, and anchovy paste (or capers).

Assemble the Chicken Caesar Salad

  • In a large chilled bowl, toss chopped romaine with half the dressing to lightly coat. Add sliced chicken, crunchy croutons, and extra Parmesan. Drizzle on more dressing to taste.

Finish & serve

  • Crack on fresh black pepper and add a squeeze of lemon to brighten. Serve right away while the romaine is crisp and the chicken is still warm.

Video

Notes

  1. For juicy chicken breasts, pound to an even thickness before cooking.
  2. Always rest the chicken before slicing
  3. Use freshly grated Parmesan for the best flavor
  4. Thin the dressing more with water for a lighter coat; it should cling without feeling heavy.
Keyword Chicken, Salads, summer

Puff Pastry Hearts with Raspberries (Valentine’s Day)

by 13 Comments

If you’re looking for a dessert that’s light, flaky, romantic, and surprisingly easy, these puff pastry hearts are exactly what you need. They’re crisp on the outside, airy in the center, and filled with soft whipped cream and fresh raspberries. 

Puff pastry hearts filled with whipped cream and fresh raspberries

I love making puff pastry hearts when I want something sweet but not heavy. They’re perfect for special occasions when you want dessert to feel intentional without spending hours in the kitchen like valentines day or Mother's day. With store-bought puff pastry and a quick homemade whipped cream, these heart-shaped pastries come together in under 30 minutes.

With Valentine’s Day around the corner, these puff pastry hearts make a stunning Valentine’s Day dessert for date nights, family dinners, or even classroom parties. Pair them with chocolate-covered strawberries or serve them alongside my Nutella Puff Pastry or Nutella strawberries for a complete dessert spread.

If you enjoy baking with puff pastry, you’ll love how versatile this recipe is. Once you master these hearts, you can easily adapt them for other holidays, brunches, or afternoon tea.

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Puff pastry hearts filled with whipped cream and fresh raspberries dusted with powdered sugar.

WHY YOU’LL LOVE THESE PUFF PASTRY HEARTS

Quick and Effortless — These puff pastry hearts require no complicated techniques, no resting time, and no advanced baking skills. The oven does most of the work, making this an ideal last-minute dessert.

Light and Elegant — Unlike heavy cakes or brownies, this flaky pastries feels light and airy. The crisp pastry paired with whipped cream and berries makes every bite balanced and refreshing.

Perfect Valentine’s Day Dessert — The heart shape makes these pastries instantly festive. Whether you’re celebrating with your partner, kids, or friends, this Valentine’s Day dessert fits every celebration style.

Customizable Filling Options — While raspberries and whipped cream are classic, this heart shaped puff pastry can be filled with anything you love, chocolate spread, pastry cream, lemon curd, or even mascarpone.

Ingredients & Substitutions

Ingredients setup: puff pastry sheets, raspberries, cream, chocolate

For the Hearts:

  • Puff Pastry sheet - Store-bought puff pastry works perfectly for this recipe. Make sure it’s thawed but still cold so it puffs properly in the oven. Homemade puff pastry can also be used if you prefer.
  • Egg Wash (Egg + Heavy Cream) - The egg wash gives the puff pastry hearts their deep golden color. If you don’t have cream, you can use milk or brush with egg alone.

Whipped Cream:

  • Heavy Whipping Cream - Cold heavy cream whips best and creates soft, fluffy swirls. Make sure it’s straight from the fridge before whipping.
  • Powdered Sugar - Used both in the whipped cream and for dusting. You can substitute with powdered coconut sugar if needed.
  • Vanilla Extract - Adds warmth and depth to the whipped cream. Vanilla bean paste works beautifully as well, but use it in little quantities.

Filling & Finish:

  • Fresh Raspberries - Raspberries add a bright, tart contrast to the sweet cream. You can substitute with strawberries, blueberries, or sliced cherries.
  • Powdered Sugar -  For presentation and sweetness.
  • (Optional) Chocolate Drizzle - Melted dark or milk chocolate adds richness and makes this heart shaped puff pastry feel extra indulgent.

See recipe card for quantities.

Instructions To Make Puff Pastry Hearts

Heat oven to 400°F (200°C). Line a sheet pan with parchment paper. Lightly flour the counter.

Unfolding the puff pastry sheet

Unfold the pastry sheet on a large cutting board on a lightly floured surface. If needed, roll lightly to even seams with a rolling pin.

Cutting heart shapes from puff pastry with a cookie cutter

Cut out as many hearts as possible, you will get 12 medium hearts.

The cut out hearts arranged on a baking sheet.

Arrange hearts on the pan, 1 inch apart. 

Brushing puff pastry hearts with egg wash for shine

Brush tops lightly with egg wash with a pastry brush. 

Baked puff pastry hearts with flaky, layered edges

Bake 12–15 minutes until puffed and deep golden brown.

Whipped cream being folded with spatula.

Beat heavy cream, powdered sugar, and vanilla to medium-stiff peaks.

Splitting puff pastry hearts to reveal airy layers

Gently split hearts horizontally with a serrated knife.

Piping vanilla whipped cream onto puff pastry hearts.

Pipe or spoon whipped cream onto half the hearts.

Nestling raspberries into whipped cream on pastry hearts

Add raspberries on top of the cream.

Top with a second heart.

Shower the hearts with a light snowfall of powdered sugar. If you’re feeling extra, spoon or zig-zag a little melted chocolate over the top. Serve right away while the pastry is ultra-crisp and the cream is cool and fluffy, this is when they’re at their best!

Hint: Keep the pastry cold. Cut the hearts, then chill them on the tray for 10 minutes before baking, taller layers, flakier crunch.

Valentine puff pastry hearts topped with raspberries and sugar

Variations For Easy Puff Pastry Hearts

  • Chocolate Cream Puff Pastry Hearts — Swap the whipped cream with chocolate whipped cream or Nutella mousse for a richer filling. This version turns your puff pastry hearts into a chocolate-lover’s dream.
  • Lemon Berry Heart Shaped Puff Pastry — Prepare your pastry hearts following the above instructions. Add a spoonful of lemon curd beneath the whipped cream and top with mixed berries. The citrus balances the sweetness beautifully.
  • Strawberries and Cream Hearts — Replace raspberries with thinly sliced strawberries for a classic Valentine’s Day dessert flavor combination everyone loves with raspberry jam/strawberry jam or strawberry preserves on it. Follow the recipe for all other steps.
  • Nutella Puff Pastry Hearts - Swap the whipped cream with creamy or crunchy nutella or hazelnut spread and top with strawberries like my Twisted Nutella Puff Pastry.
Golden puff pastry hearts on a white plate.

Serving Suggestions

Valentine’s Day Dessert Board: Serve these puff pastry hearts alongside Biscoff Truffles, chocolate covered strawberries, Nutella Puff Pastry, Valentines Cookie Cake, Valentines Cake Pops and for a stunning dessert board.

After-Dinner Dessert: Pair this Valentine’s Day dessert with Salted Caramel Latte, espresso, or a Vanilla Bean Latte to finish a cozy dinner.

Brunch Spread: These pastries fit beautifully on a brunch table with fruit salad, Strawberry Muffins, and Red Velvet Cake Waffles and Blackberry Oatmeal Cookies.

Afternoon Tea or Parties: This easy puff pastry dessert works wonderfully for Hi-Tea and parties alongside Mini Chocolate Bundt Cake, Biscoff Blondies, Puff Pastry Apple Turnovers.

A plate full of puff pastry hearts arranged beautifully with chocolate drizzeled and powder sugar dusted.

Equipment

  • Baking Sheet: For baking the puff hearts.
  • Parchment Paper or Silicone Baking Mat: Prevents sticking and makes cleanup easy.
  • Heart Shaped Cookie Cutter: To cut into heart shapes.
  • Medium Bowl: To whip the cream.
  • Pastry Brush: For brushing egg wash on the puff pastries.
  • Measuring Cups & Spoons: For accuracy in ingredients.
  • Cooling Rack: To cool the puff pastry hearts.
  • Piping bag & nozzle (optional): To pipe the whipped cream.

Storage & Reheating Tips for puff pastries

Room Temperature: Assembled puff pastry hearts are best enjoyed immediately. The pastry stays crisp for about 2 hours at room temperature.

Refrigerator: Store unfilled baked hearts in an airtight container for up to 2 days. Keep whipped cream and berries separate until ready to serve.

Freezer: Baked, unfilled hearts can be frozen for up to 1 month. Thaw at room temperature and re-crisp briefly in the oven before filling.

Reheating: Warm unfilled pastry hearts in a 300°F oven for 5 minutes to restore crispness. Avoid microwaving as it softens the pastry.

Side angle shot of puff pastry hearts with powdered sugar and drizzle

Top Tips For Making Perfect Puff Pastry Hearts

  • Keep puff pastry cold before baking for maximum rise.
  • Use a sharp cutter to ensure clean edges that puff evenly.
  • Don’t overfill, too much cream can soften the pastry.
  • Assemble just before serving for the best crunch.
  • Dust powdered sugar right before serving so it doesn’t melt.

FAQ

Can I make puff pastry hearts ahead of time?

Yes. You can bake the hearts up to 2 days in advance and assemble them just before serving.

Why didn’t my puff pastry puff properly?

The pastry may have been too warm or the oven not hot enough. Puff pastry needs high heat to rise.

Can I use frozen berries?

Fresh berries are best. Frozen berries release too much moisture and can make the pastry soggy.

Can I make these without whipped cream?

Yes. You can fill the hearts with pastry cream, mascarpone, Nutella, or even ice cream.

A white dessert plate with puff pastry hearts with raspberries.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this puff pastry hearts recipe:

If you tried this Puff Pastry Hearts recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Baked puff pastry hearts with flaky, layered edges.

Puff Pastry Hearts with Raspberries (Valentine’s Day)

Abi Guna
Flaky Puff Pastry Hearts filled with lightly sweet whipped cream and fresh raspberries, baked in minutes, dusted with powdered sugar, and finished with an optional chocolate drizzle. Cute, 3-ingredient Valentine dessert that’s crisp, creamy, and ready fast.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 12 puff pastry hearts
Calories 240 kcal

Equipment

  • Baking Sheet
  • Heart-Shaped Cookie Cutter
  • Medium Bowl
  • Cooling rack
  • Measuring cups and spoons
  • Pastry Brush

Ingredients
  

For the hearts

  • 1 sheets puff pastry thawed but still cold
  • 1 large egg + 1 teaspoon heavy cream egg wash

Whipped cream

  • 1 cup heavy whipping cream cold
  • 3 tablespoons powdered sugar
  • 1 teaspoon vanilla extract

Filling & finish

  • 2 cups fresh raspberries
  • Powdered sugar for dusting
  • Chocolate drizzle (Optional)

Instructions
 

  • Heat oven to 400°F (200°C). Line a sheet pan with parchment. Lightly flour the counter.
  • Unfold the pastry sheet. If needed, roll lightly to even seams. Cut out as many hearts as possible, you will get 12 medium hearts.
  • Arrange hearts on the pan, 1 inch apart. Brush tops lightly with egg wash.
  • Bake 12–15 minutes until puffed and deep golden. Cool 5–10 minutes on a rack.
  • Beat heavy cream, powdered sugar, and vanilla to medium-stiff peaks (soft swirls that hold). Transfer to a piping bag or keep in the bowl.
  • Gently split hearts horizontally (a serrated knife helps) or keep whole and make sandwiches. Pipe or spoon whipped cream onto half the hearts; add raspberries (halved if large). Top with a second heart.
  • Dust with powdered sugar. Drizzle with melted chocolate, if using. Serve immediately for the best crunch.

Video

Notes

  • Keep puff pastry cold before baking for maximum rise.
  • Use a sharp cutter to ensure clean edges that puff evenly.
  • Don’t overfill, too much cream can soften the pastry.
  • Assemble just before serving for the best crunch. 
  • Raspberries can be replaced by strawberries or mixed berries depending on the season.
  • Dust powdered sugar right before serving so it doesn’t melt.
  • Don’t waste the scraps: re-roll the leftover dough, cut mini hearts, and bake—kids love them!
Keyword easy desserts, puff pastry, summer, Valentine's day dessert

Salmon Scampi Pasta (Garlic Butter & Lemon)

by 15 Comments

Bright, buttery, and full of bold lemon-garlic flavor, this Salmon Scampi is a quick and delicious seafood dinner! This restaurant-style fancy homemade dinner can come together in under 30 minutes.

Skillet salmon scampi in garlic butter lemon sauce with parsley and lemon wedges

Not only is this easy salmon scampi recipe delicious, it smells great too! Tender salmon bites are seared until golden, then tossed in a rich scampi sauce made with butter, garlic, lemon, and just a hint of heat. The aroma from garlic and the citrusy notes of lemon add depth of flavor as well.

If you’ve tried my Shrimp Scampi, you have to try the Salmon Scampi as well. I’d love to hear about which one your family liked most in the comments! And also try my buttery Pesto Butter Salmon, or go lighter with Salmon Kale Quinoa Salad for a fresh, zesty follow-up. For twirl-worthy carbs, bookmark Pesto Ricotta Pasta(20-minute pantry win) then circle back to salmon with snacky Blackened Salmon Bites on appetizer duty.

If you’re looking for more easy dinner ideas, these flavorful Oven Baked Shrimp Skewers are a great option. For something quick and comforting, try the Chicken Salad Melt Sandwich, or keep it light with the fresh Hummus Veggie Bagel Sandwich.

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Close-up flaky salmon with glossy garlic butter scampi sauce.

Why You Will Love This Salmon Scampi

Easy to Make — This easy salmon scampi recipe takes about 20 minutes from prep to serve. You don’t need to spend hours chopping in the kitchen or wait overnight for marinade. A handful of ingredients, one pan, and a fast boil of pasta is all you need.

Full of Flavor — Lemon zest, fresh lemon juice, garlic, and butter come together to create the signature scampi sauce that makes this Salmon scampi recipe so irresistible.

Perfect for Pasta Lovers — If you love seafood pasta, Salmon scampi with pasta gives you the best of both worlds: flaky salmon and silky, garlicky noodles.

Light Yet Satisfying — Compared to heavy cream sauces, this dish stays bright and fresh while still feeling comforting and fulfilling.

Ingredients And Substitutions

Ingredients for salmon scampi: salmon, garlic, butter, lemon, parsley.

For Salmon:

  • Salmon: Use fresh salmon fillets cut into cubes. Skin-on or skin-off both work.
  • Olive Oil: Helps sear the salmon without burning the butter.
  • Kosher Salt: You can substitute it with coarse sea salt.
  • Black Pepper: Just ¼ teaspoon. 

For Scampi Sauce:

  • Butter: Unsalted butter gives you full control over the salt level in the scampi sauce. You can use either dairy or dairy-free butter.
  • Garlic: Fresh minced garlic is essential for classic scampi flavor. Don’t substitute it with garlic powder here.
  • Red Pepper Flakes: Red pepper adds a little heat. Adjust to taste or omit for a milder Salmon scampi.
  • Chicken Broth: Low-sodium is best so the sauce doesn’t become salty. You can use homemade or store bought, both will work.
  • Lemon Juice & Zest: Lemon is what gives the sauce its brightness and signature tang. You can substitute with lime if you don’t have lemon.
  • Parsley: For garnish.
  • Pasta: Linguine and angel hair both work perfectly for Salmon scampi with pasta.
  • Kosher Salt: Adjust to taste.
  • Lemon Wedges: For finishing and extra zest. 

See recipe card for quantities.

Instructions (How To Make Salmon Scampi)

This Salmon scampi recipe comes together quickly, so have everything prepped before you start cooking.

Salmon being seasoned with salt and pepper.

Season the salmon bites with salt and pepper. Meanwhile heat a large skillet and add olive oil.

Searing salmon fillets in a hot skillet until golden

Add the salmon cubes and sear 2–3 minutes until golden. Flip and cook 2–4 minutes more, until just opaque in the center.

Deglazing skillet with broth to build scampi sauce

Add butter to the same skillet. Stir in garlic and red pepper flakes; pour in broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.

Add the pasta to the skillet.

Add the cooked pasta and toss well. Stir in lemon juice and zest. Taste and adjust salt.

Return the salmon to the pan and simmer 30–60 seconds, spooning the hot garlic-butter sauce over the fillets so they glaze. If you’re serving with pasta, splash in 2–4 tablespoons of reserved pasta water and swirl; the starch will lightly emulsify the sauce and give you a bit more to coat the noodles. Taste and adjust salt, pepper, or lemon juice. Off the heat, you can whisk in 1 tablespoon cold butter for extra silkiness. Scatter over fresh parsley, tuck in lemon wedges, and serve immediately—either over linguine tossed in the scampi sauce or with crusty bread to mop up every drop.

Hint: Reserve ¼ cup pasta water before draining. When you add the salmon back, splash in 2–4 Tbsp and swirl, the starch emulsifies the garlic-butter so it clings to the pasta without turning greasy.

Salmon scampi pasta with angel hair pasta, parsley, and lemon wedges

Variations

  • Creamy Salmon Scampi: If you prefer a richer, creamier sauce, add ¼ cup heavy cream after adding the broth. Let it simmer gently before tossing in the pasta and salmon. The rest of the steps will be the same as I’ve shared in this recipe.
  • Spicy Version : Increase the red pepper flakes to ½ teaspoon for a spicy kick that still balances beautifully with lemon and butter. If you want it even hotter, toss in a teaspoon of finely chopped jalapeños when adding pasta.
  • Garlic-Wine Scampi with Pasta: Replace half of the broth with dry white wine for deeper flavor. This version of Salmon scampi with pasta tastes especially elegant.

Equipment

Large Pot: For boiling the angel hair pasta or spaghetti.

Strainer or Colander: To drain the pasta once it’s cooked.

Large Skillet: For cooking the salmon and making the sauce.

Measuring Cups and Spoons: For accurate measurements of liquids like broth and lemon juice and seasonings.

Overhead shot of Salmon scampi pasta

Serving Suggestions

With Garlic Bread: The buttery sauce is perfect for soaking up with crusty garlic bread.

Mashed Potatoes: Serve this salmon Scampi with a side of creamy Mashed Potatoes. 

Soups: Since this salmon scampi is a perfect winter dinner, you can always start serving with some Vegetable Soup. 

Fresh Salads: Pair this dish with a Crispy Caesar salad or Shaved Brussels Sprouts Salad for a balanced meal. 

Roasted Vegetables: Roasted Cauliflower and Carrots, Crispy Hot Honey Brussels Sprouts, or Roasted Mini Peppers. are ideal sides.

Casseroles: For family meals that need to be hearty, you can pair them with Casseroles. Try my Cheesy Green Bean Casserole or Chicken and Dumplings Casserole. 

Pan-seared salmon fillets topped with scampi sauce and lemon slices

Storage And Reheating Tips

Refrigerator: Store leftover Salmon scampi in an airtight container for up to 2 days. Because of the lemon and butter sauce, it’s best enjoyed sooner rather than later.

Reheating: Reheat gently in a skillet over low heat with a splash of broth or water to loosen the sauce. Avoid microwaving too long, as salmon can dry out quickly.

Freezing: Freezing is not recommended for Salmon scampi with pasta due to texture changes in both the fish and the sauce.

Top Tips For The Best Salmon Scampi Pasta

• Don’t overcook the salmon. It should be just opaque and flaky. Otherwise it will become dry.
• Always zest the lemon before juicing it for maximum citrus flavor.
• Toss the pasta directly in the pan so it absorbs the sauce evenly.
• Use freshly cooked pasta for the best texture in Salmon scampi with pasta.
• This easy salmon scampi recipe works best with thin pasta that holds sauce well. I recommend angel hair.

FAQ

Is Salmon scampi healthy?

Yes! Salmon scampi is rich in protein and omega-3 fatty acids from salmon, and the sauce uses fresh lemon and broth instead of heavy cream.

Can I make Salmon scampi with pasta ahead of time?

It’s best made fresh, but you can prep the sauce ingredients and cut the salmon in advance. Cook everything just before serving for the best texture.

What’s the difference between shrimp scampi and Salmon scampi recipe?

The method and sauce are similar, but salmon offers a richer, flakier texture compared to shrimp. This Salmon scampi recipe also feels more fulfilling.

Pan-seared salmon fillets topped with scampi sauce and lemon slices placed in a white bowl.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this easy salmon scampi recipe:

If you tried this Salmon Scampi recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Salmon Scampi Pasta (Garlic Butter & Lemon)

Abi Guna
Pan-seared salmon in a bright garlic-butter lemon scampi sauce—silky, zesty, and weeknight-fast. Ready in ~20 minutes; spoon over linguine or serve with crusty bread and a squeeze of fresh lemon.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American, Italian
Servings 4 people
Calories 480 kcal

Equipment

  • Skillet
  • Mixing Bowls
  • Measuring cups and spoons

Ingredients
  

Salmon

  • 1 lb salmon cut into cubes, skin on or off
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 2 tablespoons olive oil

Scampi sauce

  • 3 tablespoons unsalted butter
  • 5 garlic cloves finely minced
  • ¼ teaspoon red pepper flakes
  • ½ cup low-sodium chicken broth
  • 2 tablespoons fresh lemon juice + 1 teaspoon zest
  • ¼ teaspoon kosher salt to taste
  • 2 tablespoons chopped parsley
  • 8 oz linguine or angel hair cooked al dente
  • Lemon wedges to finish

Instructions
 

  • Season the salmon bites with salt and pepper. Heat a large skillet over medium heat. Add olive oil. Add the salmon cubes and sear 2–3 minutes until golden. Flip and cook 2–4 minutes more, until just opaque in the center (125–130°F for medium). Transfer to a plate; tent loosely.
  • Lower heat to medium. Add butter to the same skillet. Stir in garlic and red pepper flakes; cook 30–45 seconds until fragrant, not browned.
  • Pour in broth, scraping up any browned bits. Simmer 2–3 minutes to reduce slightly.
  • Stir in lemon juice and zest. Taste and adjust salt.
  • Add the cooked pasta and toss well, Return salmon to the pan for 30–60 seconds, spooning sauce over. If need add pasta water for that extra sauce.
  • Sprinkle with fresh parsley and add lemon wedges and serve.

Notes

• Don’t overcook the salmon. It should be just opaque and flaky. Otherwise it will become dry.
• Always zest the lemon before juicing it for maximum citrus flavor.
• Toss the pasta directly in the pan so it absorbs the sauce evenly.
• Use freshly cooked pasta for the best texture in Salmon scampi with pasta.
• This easy salmon scampi recipe works best with thin pasta that holds sauce well. I recommend angel hair.
Keyword Dinner, Pasta, Salmon

Air Fryer Chicken Parmesan (Crispy & Ready in 20 Minutes)

by 17 Comments

Crispy on the outside, juicy on the inside, and topped with gooey melted cheese, this air fryer chicken Parmesan is everything you love about the classic Italian dish, made quicker, lighter, and easier in the air fryer.

Air fryer chicken parmesan topped with melted mozzarella and fresh parsley placed on a white platter.

When I’m craving something delicious, but healthy, this easy chicken Parmesan recipe is my go-to dinner. It gives you that golden, crunchy coating with tender chicken inside and perfectly melted mozzarella cheese on top. Really, anyone can make it. All in under 25 minutes from start to finish, perfect for busy weeknights. This air fryer chicken Parmesan is weeknight-friendly, family-approved, and tastes just as indulgent as the traditional version.

If you’ve tried my other air fryer dinners, you already know how much I rely on this appliance for quick, flavorful meals. If you want other air fryer recipes, try my Air Fryer Chicken Meatballs, Air Fryer Teriyaki Chicken Thighs, Air Fryer BBQ Chicken Thighs or a side of Air Fryer Sweet Potato Cubes for an easy dinner combination. If you enjoy quick and flavorful meals like this, be sure to explore my easy chicken recipes collection for more family-friendly dinner ideas. You may also love my Ground Chicken Stir Fry for another easy weeknight chicken dinner. Once you make these air fryer recipes, I’m sure they will earn a permanent spot in your weekly meal rotation.

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Twirling spaghetti topped with chicken parmesan sliced.

WHY YOU WILL LOVE THIS AIR FRYER CHICKEN PARMESAN RECIPE

This Air Fryer Chicken Parmesan is your new weeknight hero: thin cutlets for quick cooking, a panko-Parmesan coating for extra crunch, and a blanket of melted mozzarella cheese over delicious marinara. It’s the kind of delicious mealthat fits right into your favorite air-fryer recipes rotation.

Quick & Easy Dinner – This Air fryer chicken Parmesan recipe takes just about 20–22 minutes total from prep to serving. No oven preheating for long, no oil splattering on the stove, and no complicated steps.

Crispy Without Deep Frying – You still get that irresistible crunchy coating that makes crispy chicken Parmesan so satisfying, but with far less oil. The air fryer creates a beautifully golden crust every time. It’s healthy yet crispy!

Perfect Family Meal – This easy chicken Parmesan serves 4 generously and pairs well with pasta, salads, or even sandwiches. It’s kid-friendly and adult-approved. Everyone in your family will love it.

Lighter Than Traditional – Since this Air fryer chicken Parmesan recipe uses minimal oil, it’s lighter than classic pan-fried versions, yet still rich in flavor and texture.

Ingredients And Substitutions

ngredients for air fryer chicken parmesan arranged on counter.

For Chicken

  • Chicken Breasts: Boneless, skinless chicken breasts work best for this Air fryer chicken Parmesan. If needed you can also pound chicken, but you can substitute with chicken thighs, but cooking time may increase slightly.
  • Salt & Black Pepper: These basic seasonings lay the foundation of flavor. Adjust to taste.

For the Breading

  • All-Purpose Flour: This helps the egg adhere properly to the chicken. You may use gluten-free flour if needed.
  • Eggs: These act as the binding agent between the flour and breadcrumbs.
  • Panko Breadcrumbs: Panko gives you that light, extra-crispy texture that makes crispy chicken Parmesan so satisfying. Regular breadcrumbs can be used but won’t be quite as crisp.
  • Grated Parmesan Cheese: Adds saltiness and that classic Parmesan flavor to the crust. Don’t skip it. 
  • Garlic Powder: Brings subtle garlicky depth without overpowering. It also makes the dish aromatic. You can also use Italian seasoning for that extra flavor
  • Salt & Pepper: Season the breading mix to ensure every bite of your Air fryer chicken Parmesan is flavorful.

Topping

  • Marinara Sauce: Use your favorite store-bought or homemade marinara for your Air fryer chicken Parmesan. You can substitute it with pizza sauce or tomato sauce.
  • Low-Moisture Mozzarella Cheese: This melts beautifully without releasing excess water. Avoid fresh mozzarella here to prevent soggy results. You can substitute it with Provolone or Monterey Jack.
  • Chopped Parsley: Optional garnish for freshness and color.

See recipe card for quantities.

Instructions (Step-by-Step Guide) for parmesan chicken recipe

If you’re new to air frying or wondering how to make the perfect crispy chicken Parmesan, just follow these simple steps:

Preheat the air fryer to 390°F (200°C) for 3 minutes. Spray olive oil in the basket. Set it aside. Pat cutlets dry. Season both sides with salt and pepper.

Breading station for dredging the chicken cutlets are ready

Place flour in one shallow bowl; eggs in a second. In a third, mix panko, Parmesan, salt, pepper and garlic powder.

Dredging thin chicken cutlet in flour before egg wash and then in panko bread crumbs.

Coat the chicken cutlets in flour (shake off excess), dip in egg wash, then press into panko mix.

Breaded chicken cutlets arranged in a single layer in air fryer basket.

Add chicken in a single layer; spray tops lightly. Cook 7–8 minutes, flipping halfway and spraying again, until golden brown and the thickest part hits 160°F/71°C.

Adding spoonfuls of marinara and mozzarella slices to cooked cutlets.

Spoon 1–2 tablespoons marinara sauce on each cutlet, top with mozzarella cheese. Air fry 2–3 minutes.

Air-fry for 2–3 minutes more, just until the mozzarella is fully melted and bubbly and the thickest part of the chicken registers 165°F/74°C on an instant-read thermometer (avoid touching the basket with the probe). Remove the cutlets to a plate and rest 2 minutes so the juices settle and the crust stays crisp.

Spoon on a little extra warm marinara if you like, then garnish with chopped fresh parsley or basil. Serve immediately with hot spaghetti pasta, a side of garlicky green beans, and extra Parmesan at the table. For leftovers, let the chicken cool on a rack to keep the bottom from steaming.

Hint: Keep the cutlets crispy by warming the marinara separately air-fry the breaded chicken first, then add hot sauce and cheese for the last 2–3 minutes so the crust doesn’t get soggy.

Crispy chicken parmesan cutlet with marinara and stretchy cheese pull in the air fryer basket

Variations For Air Fryer Chicken Parmesan Recipe

  • Spicy Chicken Parmesan – Add ½ teaspoon crushed red pepper flakes to the breadcrumb mixture for a spicy kick. This twist gives your Air fryer chicken Parmesan a bold heat that pairs beautifully with marinara. Follow the recipe for the rest of the steps.
  • Garlic Butter Chicken Parmesan – Prepare the chicken as per the instructions. Once you pull it out of the air fryer, lightly brush the cooked chicken with garlic butter before adding the marinara and cheese. It enhances the richness of this already indulgent easy chicken Parmesan.
  • Extra Cheesy Chicken Parmesan – Add provolone or a sprinkle of Italian blend cheese along with mozzarella for an ultra-gooey version of this easy air fryer recipe.

Equipment

Air Fryer - An essential for cooking the chicken thighs to crispy, golden perfection while keeping them juicy inside.

Mixing Bowls - For prepping the chicken breading station.

Close-up golden crust on chicken parmesan with Parmesan sprinkle

Serving Suggestions For Chicken Parmesan

With Pasta: Serve this Air fryer chicken Parmesan over Chicken Spaghetti, Shrimp Scampi Fettuccine, or Pesto Ricotta Penne for a classic Italian-style dinner.

With Vegetables: This crispy chicken Parmesan will pair really well with some crisp veggies. Try Sauteed Broccoletti, Roasted Carrots and Asparagus, or Crispy Air Fryer Sweet Potato Cubes. These delicious and easy veggies make healthy sides for this easy chicken Parmesan.

In Sandwiches: You can make crispy, cheesy, and gooey sandwiches with this Parmesan chicken. Just swap it with other chicken in these sandwiches: Turkey Melt Sandwich, Grilled Cream Cheese Sandwich, Easy Cheesy Chicken Salad Melt Sandwich. 

With Salads: A fresh and Crispy Caesar Salad or Shaved Brussels Sprouts Salad provides the perfect fiber contrast to this protein rich Air fryer chicken Parmesan.

Storage And Reheating Tips

Room Temperature: Let leftover chicken Parmesan sit at room temperature for no more than 2 hours for food safety.

Refrigerator: Store in an airtight container in the fridge for up to 3–4 days.

Freezer: Freeze fully cooked cutlets (without sauce if possible) in freezer-safe containers for up to 2 months.

Reheating: Reheat in the air fryer at 350°F for 4–6 minutes until warmed through and crispy again. Avoid the microwave if you want to preserve the crunch.

Close-up golden crust on chicken parmesan fresh from the air fryer basket.

Top Tips For The Best Air Fryer Chicken Parmesan

  • Don’t overcrowd the air fryer basket because air circulation is key for crispy results.
  • Always preheat your air fryer for consistent cooking.
  • Spray the chicken lightly with oil to achieve a golden crust.
  • Use low-moisture mozzarella to prevent soggy chicken.
  • Pat the chicken dry well to prevent excess flour sticking to it.
  • Let the chicken rest briefly before serving to retain juiciness.

FAQ

Can I make Air fryer chicken Parmesan without panko?

Yes. You can use regular breadcrumbs, crushed crackers, or gluten-free breadcrumbs. Panko, however, gives the best crunch for crispy chicken Parmesan.

Can I prepare Air fryer chicken Parmesan ahead of time?

Yes. You can bread the chicken in advance and store it in the fridge for up to 24 hours. Cook just before serving for best results.

What’s the best air fryer recipe temperature for chicken Parmesan?

Cooking at 390°F ensures the breading crisps up while the chicken stays juicy in your Parmesan chicken.

How do I keep chicken Parmesan crispy after adding sauce?

Only add the marinara and cheese during the final stage of cooking. This keeps the base of your Air fryer chicken Parmesan crispy while allowing the topping to melt perfectly.

Can you make chicken parmesan in the air fryer?

Yes! Making chicken parmesan in the air fryer is an easy way to get crispy, golden chicken with less oil than traditional frying. The air fryer cooks the chicken quickly while keeping the coating crunchy and the inside juicy.

How do you keep chicken parmesan crispy?

To keep air fryer chicken parmesan crispy, avoid overcrowding the air fryer basket and cook the chicken in a single layer. Adding the marinara sauce and cheese only during the last few minutes of cooking also helps maintain the crispy coating.

Is air fryer chicken parmesan healthier than fried?

Yes, air fryer chicken parmesan is generally healthier than traditional fried chicken parmesan because it uses much less oil while still creating a crispy texture. It’s a lighter option that still delivers plenty of flavor.

Over head shot of golden crust on chicken parmesan with Parmesan sprinkle platted over the plate of spaghetti.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Air Fryer Chicken Dinner recipe:

If you tried this Air Fryer Chicken Parmesan recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Plated air fryer chicken parmesan in a white oval plate with gold rim.

Air Fryer Chicken Parmesan Recipe (20 Minutes)

Abi Guna
Crispy, golden chicken cutlets air-fried to perfection, topped with warm marinara and bubbly melted mozzarella. Ready in about 20 minutes, an easy, weeknight-friendly chicken parmesan with big flavor and minimal cleanup.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner
Cuisine American, Italian
Servings 4 people
Calories 454 kcal

Equipment

  • Air Fryer
  • Measuring cups and spoons
  • Mixing Bowls

Ingredients
  

Chicken

  • 2 large boneless skinless chicken breasts about 1 lb total, halved into 4 cutlets
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper

Breading

  • ½ cup all-purpose flour
  • 2 large eggs beaten
  • ¾ cup panko breadcrumbs
  • ¼ cup grated Parmesan cheese
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • ½ teaspoon garlic powder

Topping

  • 1 cup marinara sauce
  • 1 cup low-moisture mozzarella cheese shredded
  • Chopped parsley garnish
  • Cooking spray

Instructions
 

  • Pat chicken cutlets dry. Season both sides with ½ teaspoon salt and ¼ teaspoon black pepper (total).
  • Bowl 1: ½ cup flour
  • Bowl 2: 2 beaten eggs
  • Bowl 3: ¾ cup panko + ¼ cup grated Parmesan + ½ teaspoon garlic powder + a pinch of salt & pepper.
  • Mix the panko bowl well so the seasoning is even.
  • Dredge each cutlet in flour (shake off excess), dip in egg, then press firmly into the panko–Parmesan mix to coat both sides. Set on a rack or parchment while you preheat.
  • Preheat to 390°F (200°C) for 3 minutes. Lightly spray the basket.
  • Arrange breaded cutlets in a single layer (no overlap). Spray tops lightly. Cook 7–8 minutes, flip halfway and spray again, until golden and the thickest part reads 160°F / 71°C.
  • Spoon 1–2 tablespoon warm marinara over each cutlet. Top with mozzarella (a slice or ~¼ cup shredded).
  • Air-fry 2–3 minutes more, just until the cheese is melted and bubbly and the chicken reaches 165°F / 74°C.
  • Transfer to a plate and rest 2 minutes to keep the crust crisp. Garnish with chopped parsley or basil. Serve immediately with hot pasta and extra marinara.

Notes

  • Warm marinara separately; add only in the final minutes so the crust stays crunchy.
  •  Use thin cutlets (~½-inch). If yours are thicker, pound between parchment.
  • Work in batches; crowded baskets steam instead of crisp.
  • Use an instant-read thermometer for juicy, perfectly cooked chicken
Keyword Air fryer recipes, Chicken

Easy Chocolate Covered Strawberries (3 Ingredients)

by 13 Comments

Craving something sweet and pretty with almost zero effort? These chocolate covered strawberries use just 3 ingredients and deliver a glossy snap, juicy bite, and that little white-chocolate drizzle everyone loves.

Shiny chocolate covered strawberries with white chocolate drizzle is placed in a heart shaped bowl.

Wash, dry, dip, done, perfect for Valentine’s Day, anniversaries, date night, or a quick dessert board after dinner similar to my nutella covered strawberries.

If you looking for the easiest way to make glossy, snappy strawberries? Melt your chocolate low and slow microwave in 20–30 second bursts or use a simple double boiler, stirring until smooth. If you love a sweeter bite, milk chocolate is perfect; for a richer shell, reach for the best chocolate you can find (good-quality bars melt silkier than chips).  They set fast on parchment, hold their shine, and look bakery-made without tempering. Add crushed pistachios, sprinkles, or a tuxedo dip if you’re feeling fancy.

Want more bite-size treats to round out the platter? Try my Valentine Cake Pops, Puff Pastry Hearts, Brownie Cake Pops, Mini Chocolate Bundt Cakes, Nutella Puff Pastry or gift a slab of Dark Chocolate Fudge with Almonds.

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CLose up shot of Chocolate covered strawberries arranged on a platter.

Why you’ll love this chocolate-covered strawberries

  • Only 3 ingredients - For best results, fresh strawberries, good dark or semi-sweet chocolate, and white chocolate for drizzle, nothing fussy, all pantry-friendly.
  • Snappy shell - A quick melt gives glossy, firm set that cracks softly with each bite.
  • Quick to make - About 15 minutes hands-on. Dip, drizzle, and set on parchment, great for last-minute gifts, dessert boards, or classroom treats.
  • Easy to decorate -  Add white-chocolate zigzags, crushed pistachios, or themed sprinkles for Valentine’s Day, anniversaries, special occasion or party platters.

Ingredients and Substitutions

Ingredients used to make chocolate covered strawberries
  • Fresh strawberries - Choose firm, ripe berries with green, perky leaves. Size doesn’t matter as much as freshness, but medium berries are easiest to dip and eat in one or two bites. You can try cherries with stems too for the same recipe.
  • Dark or semi sweet chocolate - Go for good-quality bars (55–70%) or high-quality chocolate chips. Bars melt smoother and set shinier; chips are convenient but may need 1–2 teaspoon neutral oil or coconut oil for flow and gloss. If you have it, couverture chocolate gives the snappiest shell. Melt low and slow (microwave in short bursts or use a double boiler). Choose dairy-free dark chocolate if you are allergic to.
  • White chocolate - Perfect for that bakery-style drizzle. Swap with white candy melts or almond bark as a substitute for white chocolate bar.

See recipe card for quantities.

Step-by-step method to make chocolate covered strawberries 

  1. Prep berries: Rinse strawberries, then pat completely dry. Any water will seize chocolate. Chill 10–15 minutes for extra snap.
  2. Melt chocolate: In a microwave-safe bowl, combine chocolate. Heat 20–30 sec bursts, stirring between each, until smooth. 
  3. Dip: Hold a berry by the leaves, dip, swirl, and gently shake off excess. Wipe the bottom edge on the bowl rim. Place on parchment.
  4. Drizzle: Melt white chocolate the same way. Spoon into a small bag, snip a tiny corner, and zig-zag over set berries.
  5. Set: Let stand at cool room temp 20–30 minutes, or refrigerate 10 minutes max to set the shell.
Strawberries added to the water in a bowl.

Wash the strawberries throughly.

Strawberries are trying in baking sheet lined with paper towels.

Dry the strawberries.

Melted chocolate in a glass jar with spoon.

Melt the chocolate in a microwave safe bowl.

Strawberry dipped in the chocolate mixture.

Strawberries being dipped in melted chocolate.

Shiny chocolate covered strawberries with white chocolate drizzle on parchment.

Refrigerate the strawberries for 10-15 minutes for the chocolate to set.

White chocolate drizzle zig-zagging over set chocolate strawberries

White chocolate being drizzled over the strawberries (optional).

Hint: For double boiler method, Set a heatproof bowl over a pot with 1 inch of barely simmering water (no bowl touching water). Stir chocolate until smooth, then dip and finish as above.

Variations of chocolate covered strawberries

  • Nutella Covered Strawberries: Combines the luscious creaminess of Nutella with the rich flavor of dark chocolate and the juicy sweetness of strawberries, creating a dessert that’s truly heavenly.
  • Tuxedo strawberries: Dip in white chocolate; chill 2–3 minutes. Angle-dip both sides in dark chocolate to form a “jacket,” then pipe tiny bow tie/buttons.
  • Peppermint Bark: Stir crushed peppermint into white chocolate; dip and finish with a sprinkle of candy cane dust.
  • Cookies & cream: White chocolate dip and top the strawberries with crushed chocolate cookies. 
  • Crunchy pistachio strawberry: Dip the strawberries in melted chocolate , then roll tips in finely chopped pistachios.

Equipment For Dipped Strawberries

  • Sheet pan lined with parchment paper or wax paper
  • Microwave-safe bowl or heatproof glass cup
  • Small piping bag or zip-top bag for drizzle
  • Paper towels
Overhead shot of Chocolate covered strawberries arranged on a platter.

Serving Suggestions For Chocolate Covered Strawberries

Valentine’s Spread: Pair with Valentine Cake Pops , Red velvet cake waffles, Nutella Covered Strawberries, Caramel Latte, Vanilla Bean Latte and a few Funfetti Birthday Cake Cookies (use pink/white sprinkles).

Dessert boards - Create a Chocolate Lover’s Board with these strawberries along with Dark Chocolate Fudge with Almonds and Mini Chocolate Bundt Cakes for rich, slice-and-serve bites.

Bite-Size Party Platter: Add Brownie Cake Pops and Christmas Cake Pops with Cake Mix (swap sprinkle colors to match the occasion).

Birthday Board: Mix strawberries with Brownie Cake Pops and Funfetti Cookies—set out sprinkles so kids can add a final dusting.

Storage

Best the day made. Dip in the morning, serve that evening for the glossiest finish and juiciest bite. Refrigerate just 10–15 minutes to set the shell, then hold at cool room temperature if serving same day. Keep one layer only so the shells don’t smudge. 

To refreigerate, 24–36 hours is best. You can stretch to 48 hours if stored well, but the berries start to soften and the chocolate can dull. Before serving, bring to room temperature for 20–30 minutes so the chocolate regains shine and the fruit tastes sweeter.

Frozen strawberries release water as they thaw and ruin the shell, so I dont recommend freezing idea.

Chocolate covered strawberries placed in a pink heart bowl.

Top Tips For Chocolate Covered Strawberries

1. Dry the strawberries completely that gives the shine. Rinse, then pat completely dry (leaves too). Any water will seize chocolate and cause streaks.

2. Good chocolate, low heat. Melt in 20–30 sec bursts (or double boiler). Stop when a few pieces remain and finish by stirring.

3. Chocolate should ribbon off a spoon, too thick will give bulky coats we dont want that.

4. Dip by the leaves; gently shake and scrape the bottom edge on the bowl for clean bases.

5. Refrigerate 10–15 minutes to set, then hold at cool room temp if serving the same day.

6. To serve at room temperature, pull out 20–30 minutes before serving for best shine and flavor.

The chocolate covered strawberries cut into halves showing the inside texture.

FAQ

What chocolate works best ?

Use good-quality bars (55–70% cacao) for the smoothest melt and shiniest set. Chips are fine but contain stabilizers; thin them with 1–2 teaspoon neutral or refined coconut oil per 8 oz so they flow and coat evenly.

Do I have to temper the chocolate?

No. For weeknight ease, melt gently and add a teaspoon of oil for shine. If you want a pro-level snap that stays glossy longer at room temp, temper real chocolate (cocoa butter–based) and skip the oil.

How do I keep the coating shiny (no streaks or gray bloom)?

Start with room temperature, bone-dry berries. Melt low and slow; overheated chocolate blooms later. Short chill to set for 10–15 minutes, then hold at cool room temp. Avoid airtight containers (condensation dulls the shell).

How far in advance can I make chocolate covered strawberries?

Best way is to consume on the day made. Refrigerate up to 24–36 hours in one layer on parchment inside a vented container . Bring to room temp 20–30 minutes before serving for gloss and flavor.

Do they need to be refrigerated?

For same-day service, you can keep them at cool room temperature after a short set in the fridge. For next-day, refrigerate as above, but avoid sealed containers that trap moisture.

 Why is my chocolate sliding off the strawberries?

Rinse the strawberries gently, then dry completely (leaves too). Any water or condensation on fruit will repel chocolate.

Can I freeze chocolate covered strawberries?

No, strawberries release water as they thaw, turning the shell streaky and the fruit mushy.

How many strawberries per pound?

Usually 18–22 medium berries. Plan 6–8 per person for dessert boards, fewer if served alongside other treats.

Horizontal image of Chocolate covered strawberries arranged on a white platter.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this quick and easy chocolate covered strawberry recipe:

If you tried this Homemade Chocolate Covered Strawberries recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Chocolate covered strawberries arranged on a white platter.

Easy Chocolate Covered Strawberries (3 Ingredients)

Abi Guna
Make glossy, chocolate covered strawberries with just 3 ingredients, no tempering, no stress. I’ll show the microwaveand double boiler methods, how to get a snappy shell, and a quick white chocolate drizzle for that bakery look. Perfect for Valentine’s Day, date night, or dessert boards.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Chill Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 20 strawberries
Calories 85 kcal

Equipment

  • Parchment paper
  • Baking Sheet
  • Microwave-safe bowl
  • Paper towels

Ingredients
  

  • 1 lb fresh strawberries stems and leaves on (about 18–22)
  • 8 oz good-quality dark or semisweet chocolate chopped
  • 2 oz white chocolate melted

Instructions
 

  • Line a sheet pan with parchment. Rinse strawberries and dry completely—fruit and leaves. Any moisture makes chocolate seize or slide.
  • Use bar chocolate (55–70% for dark or semisweet). Finely chop.
  • To melt: Microwave: 50% power, 20–30 sec bursts, stirring between each, until just smooth. Stop while a few soft pieces remain; finish by stirring.
  • (Double boiler: Bowl over barely simmering water (bowl not touching water). Stir until just melted and glossy.)
  • Hold a berry by the leaves, dip, swirl, gently shake off excess, then lightly scrape the bottom on the bowl rim for a clean base. Set on parchment. Repeat.
  • Melt white chocolate the same way. Pipe a thin zig-zag once the dark shells have set slightly.
  • Let stand at cool room temp 20–30 minutes, or chill 10–15 minutes just to set the shell. Serve at room temp for best shine and flavor.

Video

Notes

  1. Dry the strawberries completely that gives the shine. Rinse, then pat completely dry (leaves too). Any water will seize chocolate and cause streaks.
2. Good chocolate, low heat. Melt in 20–30 sec bursts (or double boiler). Stop when a few pieces remain and finish by stirring.
3. Chocolate should ribbon off a spoon, too thick will give bulky coats we dont want that.
4. Dip by the leaves; gently shake and scrape the bottom edge on the bowl for clean bases.
5. Refrigerate 10–15 minutes to set, then hold at cool room temp if serving the same day.
6. To serve at room temperature, pull out 20–30 minutes before serving for best shine and flavor.
Keyword chocolate, easy desserts, no bake, Strawberry, Valentine's day dessert

Nutella Puff Pastry Twists (Easy 4-Ingredient Recipe)

by 12 Comments

This Nutella puff pastry recipe is the easiest 20-minute dessert you'll ever pull off — golden, flaky twists filled with warm, gooey chocolate hazelnut spread that look bakery-level fancy but take almost zero effort.

I make these whenever I need a quick sweet fix and I'm not in the mood for a full bake. Four ingredients, one baking sheet, and twenty minutes later you've got something that genuinely impresses people. That's the kind of recipe I live for.

Close-up of Nutella puff pastry braid with flaky golden layers and creamy Nutella swirls.

The combo of buttery pastry and creamy Nutella melts together into a warm, sweet treat that feels fancy but comes together in minutes. With just a handful of ingredients, these little nutella dessert swirls puff perfectly in the oven and taste like something straight out of a bakery. Similar to my Puff Pastry Hearts recipe.

If you’re a Nutella lover like me, don’t stop with these puff pastry swirls! Try my silky Nutella Mousse for a rich, no-bake dessert, my fluffy Nutella Waffles for the ultimate weekend breakfast, or my quick and elegant Nutella-Covered Strawberries for a simple treat that always impresses and also my quick Nutella Mug Cake.

With the Christmas season just around the corner, add the Nutella puff pastry to your holiday spread with Strawberry Santas and Christmas Crunch! If you love simple, crowd-pleasing sweets, you’re going to love my other puff pastry recipes. With leftover pastry sheets, try Apple Turnovers with Puff Pastry or Pumpkin Hand Pies.

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Overhead shot of flaky puff pastry filled with Nutella, dusted with powdered sugar.

Why You'll Love This Nutella Puff Pastry Recipe

Quick and Easy — This is the kind of bake you can pull together in under 30 minutes. No mixing bowls, no special equipment, and no complicated steps. If you need a quick puff pastry dessert, this Nutella puff pastry is exactly that.

Bakery-style Results — This puff pastry with nutella is homemade but looks bakery level fancy! You get golden, flaky layers with a gooey Nutella center. It can be served at fancy gatherings or as a dessert after a fine meal. 

Versatile and Kid-friendly — Whether you’re serving it for breakfast, brunch, a snack, or dessert, it works in every scenario. Kids especially love these chocolatey swirls. Plus, if you enjoy experimenting, this recipe is the perfect base for countless puff pastry dessert variations.

Minimal Ingredients — Puff pastry, Nutella, and an egg wash, that’s all. You probably have everything on hand already, which is why this Nutella puff pastry recipe is one I make over and over again.

Freshly baked Nutella pastries pleced in a white marble plate with visible flaky texture.

Ingredients & Substitutions

This Nutella Puff Pastry Braid is the kind of easy dessert recipe everyone needs in their back pocket, made with simple ingredients, loaded with creamy chocolate hazelnut spread, and baked into the most irresistible flaky puff pastry layers.

Lets see the ingredients needed below.

Overhead shot of nutella puff pastry ingredients laid out.
  • Puff Pastry: Store-bought puff pastry sheets works perfectly and you can also use homemade puff pastry. Just make sure it’s fully thawed before rolling.
  • Nutella Spread: Nutella gives you that classic creamy hazelnut flavor that makes this recipe irresistible. You can substitute it with any chocolate hazelnut spread, dark chocolate spread, or simple chocolate spread. Everything works well in this chocolate puff pastry dessert.
  • Egg Wash: it gives that gorgeous golden brown colour to the pastry.
  • Powdered Sugar (Optional): A light dusting adds a sweet finish and makes the swirls look extra pretty. You can substitute it with coconut sugar powder.

See recipe card for quantities.

Instructions (For Nutella Puff Pastry Recipe)

You can even make these puff pastry braids in the air fryer for a quicker bake! Serve with fresh strawberries on the side for a bright, fruity touch. Whether you’re craving a quick dessert, hosting brunch, or trying a fun twist like a Nutella puff pastry braid, these flaky pastries are guaranteed to be a hit. Let's see how to make this easy baking treat with the below steps.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

puff pastry being thawed and spread out using a rolling pin

On a lightly floured surface, unroll the puff pastry sheet and gently roll it out using a rolling pin, keeping it rectangular.

Nutella being spread over the puff pastry.

Warm the Nutella slightly (about 10–15 seconds in the microwave) so it spreads easily. Using a spatula or offset spatula, evenly spread it over the puff pastry, all the way to the edges.

Sliced Nutella puff pastry swirl showing buttery pastry layers and melted chocolate hazelnut spread.

Place the second puff pastry sheet on top, pressing gently to seal. Using a sharp knife or pizza cutter, slice the layered pastry into ½-inch-wide strips (you should get about 12 long strips).

Hands twisting puff pastry strips to form Nutella puff pastry braids.

Take each strip and twist it tightly, then roll it from one end inward to form a swirl.

Swirl the nutella puff pastry strips and placed in a wooden board.

Tuck the loose end underneath to hold its shape.

Overhead shot of flaky puff pastry filled with Nutella, placed in a baking sheet and its ready to bake.

Arrange the swirls on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with the egg wash for a golden finish.

Place the baking sheet in your preheated oven and bake the Nutella swirls for 15–18 minutes, or until they’re perfectly puffed, irresistibly flaky, and beautifully golden all over. The pastry should have crisp edges with soft, chocolatey layers inside. Once out of the oven, let the swirls cool on the tray for a few minutes so they can set without breaking apart. Then transfer them to a wire rack to finish cooling. If you want to make them extra pretty, dust the tops with a light sprinkle of powdered sugar before serving, it adds the perfect sweet touch and makes these pastries look bakery-worthy!

Hint: Warm the Nutella for 10–15 seconds before spreading, it goes on smoother and helps create those perfect, even chocolate swirls!

Close-up of Nutella puff pastry braid with flaky golden layers and creamy Nutella swirls.

Air Fryer Nutella Puff Pastry

You can absolutely make these Nutella puff pastry twists in the air fryer — and honestly, it's even faster than the oven.

Preheat your air fryer to 375°F (190°C). Place the shaped swirls in the basket in a single layer, leaving at least an inch of space between each one. Air fry for 8–10 minutes until puffed and deeply golden. You may need to work in two batches depending on the size of your air fryer.

Air fryer tips:

- No need to preheat the oven — saves about 10 minutes.

- Check at 8 minutes; air fryers vary and these can go from golden to overdone quickly.

- The bottoms crisp up beautifully in the air fryer — even better than the oven in my opinion.

- Dust with powdered sugar right after they come out.

Variations For Nutella Puff Pastry Desserts

  • Nutella Almond Puff Pastry — If you love a nutty flavour more than chocolate, add a sprinkle of sliced or finely chopped almonds inside before rolling the strips. They toast beautifully in the oven and add a delicious crunch to this Nutella puff pastry. Follow the recipe as usual.
  • Cinnamon Nutella Puff Pastry Swirls — For something warm and cozy, dust cinnamon over the Nutella layer before adding the top pastry sheet. The hint of spice balances the sweetness in this Nutella dessert without any extra steps.
  • Raspberry Nutella Puff Pastry Dessert — If you enjoy fruity pastries, dot small amounts of raspberry jam over the Nutella layer before assembling. The tartness pairs wonderfully with the chocolate. Bake them following the instructions in this recipe.

Equipment

  • Baking sheet
  • Parchment paper
  • Rolling pin
  • Spatula or offset spatula
  • Sharp knife 
  • Pastry brush
  • Cooling rack
  • Measuring cups and spoons
Overhead shot of Nutella puff pastry drizzled with nutella.

Serving Suggestions For This Easy Nutella Dessert

Dessert Board: You can make this Nutella puff pastry for any gathering. Serve them on a board with other puff pastry desserts like Puff Pastry Apple Turnover and Pumpkin Hand Pies. You can also pair them with Cookies, Truffles, and Brownies. 

Hot Beverages: These Nutella Puff Pastry swirls are the perfect pairing for a warm cup of hot chocolate, tea, or Salted Caramel Latte, or Vanilla Bean Latte.

Holiday Spread: Add them to a Christmas dessert board with Strawberry Santas, Christmas Cake Pops, Dark Chocolate Fudge, Biscoff truffles and Christmas Crunch.

Brunch Spread: This puff pastry dessert can fit beautifully alongside Oatmeal Muffins, fruit bowls, and Oatmeal Mug Cake for an easy brunch.

Ice Cream: Serve warm with vanilla ice cream for a decadent Nutella dessert everyone loves.

Close-up of Nutella puff pastry braid with flaky golden layers and creamy Nutella.

Storage And Reheating Tips

Room Temperature: Store cooled pastries in an airtight container for up to 2 days.

Refrigerator: Individually wrap Nutella puff pastry tightly in a plastic wrap. They keep well in the fridge for about 4 days. The texture stays crisp if you reheat them briefly before serving.

Freezer: Freeze baked pastries in freezer safe ziplock bags for up to 2 months. Lay them flat until frozen, then store in freezer bags.

Reheating:

Warm pastries in a 300°F (150°C) oven for 5–7 minutes to revive the flaky texture. Avoid the microwave because it softens the pastry and removes the crispness.

Top Tips For This Nutella Swirl Pastry

  • Always thaw the puff pastry fully before using. Cold or stiff pastry will crack when rolled.
  • Don’t skip warming the Nutella. It spreads much easier and prevents tearing.
  • Twist the strips tightly so the swirls bake up neatly and evenly.
  • Keep the baking sheet chilled until baking if your kitchen is warm. Cold pastry puffs the best.
  • Dust with powdered sugar right before serving to keep it from melting into the pastry.

FAQ

Can I make Nutella puff pastry ahead of time?

Yes! You can assemble the swirls and refrigerate them for up to 24 hours before baking.

Why didn’t my pastry puff properly?

The oven may not have been hot enough. Puff pastry needs a strong blast of heat so 400°F (200°C) is perfect.

Can I use homemade puff pastry?

Absolutely. It works beautifully in this puff pastry dessert, just make sure it’s rolled to the same thickness as store-bought sheets.

Can I use something other than Nutella?

Yes, any chocolate hazelnut spread or dark chocolate spread will work in this Puff Pastry with Nutella.

How do I keep the swirls from unrolling?

Tuck the end firmly underneath. You can also press lightly after shaping to help the swirl hold.

Can you put Nutella in puff pastry?

Yes! Nutella is one of the best fillings for puff pastry. Warm it in the microwave for 10–15 seconds so it spreads easily without tearing the pastry, then layer it between two sheets before slicing and twisting. The hazelnut and chocolate melt into the flaky layers beautifully as it bakes.

How do you keep puff pastry from getting soggy with Nutella?

The key is applying a thin, even layer — don't overload it. Baking at a high temperature (400°F / 200°C) is also essential: the blast of heat crisps the pastry fast before any moisture from the Nutella can soften it. Chilling the shaped swirls in the fridge for 10 minutes before baking also helps them hold their shape and puff up better.

Can I make Nutella puff pastry the night before?

Yes! Assemble and shape the swirls, place them on a lined baking sheet, cover tightly with cling film and refrigerate overnight. Bake straight from the fridge the next day — you may need to add 1–2 extra minutes to the bake time since they'll be cold.

Golden, flaky air fryer Nutella puff pastry pieces arranged on a marble tray.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Nutella Puff Pastries recipe:

If you tried this Nutella Puff Pastry recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Overhead shot of flaky puff pastry filled with Nutella, dusted with powdered sugar on a marble tray.

Nutella Puff Pastry (Easy 4-Ingredient Dessert)

Abi Guna
Flaky, buttery Nutella Puff Pastry made with creamy chocolate hazelnut spread and simple ingredients. This easy 4-ingredient dessert bakes in minutes for a sweet treat perfect for breakfast, brunch, or the holidays.
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 12 nutella puff pastries
Calories 162 kcal

Equipment

  • Baking Sheet
  • Measuring cups and spoons
  • Cooling rack
  • Spatula
  • Parchment paper
  • Sharp Knife

Ingredients
  

  • 2 sheets puff pastry thawed (store-bought or homemade)
  • ½ cup Nutella spread or any chocolate hazelnut spread
  • 1 small egg beaten (for egg wash)
  • Powdered sugar optional, for dusting

Instructions
 

  • Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  • On a lightly floured surface, unroll the puff pastry sheet and gently roll it out using a rolling pin, keeping it rectangular.
  • Warm the Nutella slightly (about 10–15 seconds in the microwave) so it spreads easily. Using a spatula or offset spatula, evenly spread it over the puff pastry, all the way to the edges.
  • Place the second puff pastry sheet on top, pressing gently to seal.
  • Using a sharp knife or pizza cutter, slice the layered pastry into ½-inch-wide strips (you should get about 12 long strips).
  • Take each strip and twist it tightly, then roll it from one end inward to form a swirl. Tuck the loose end underneath to hold its shape.
  • Arrange the swirls on the prepared baking sheet, spacing them about 2 inches apart. Brush the tops lightly with the egg wash for a golden finish.
  • Place the baking sheet in a preheated oven and bake for 15–18 minutes, or until puffed, flaky, and beautifully golden.
  • Allow the swirls to cool for a few minutes on the tray, then transfer to a wire rack. Dust with powdered sugar before serving, if desired.

Notes

  • Always thaw the puff pastry fully before using. Cold or stiff pastry will crack when rolled.
  • Don’t skip warming the Nutella. It spreads much easier and prevents tearing.
  • Twist the strips tightly so the swirls bake up neatly and evenly.
  • Keep the baking sheet chilled until baking if your kitchen is warm. Cold pastry puffs the best.
  • Dust with powdered sugar right before serving to keep it from melting into the pastry.
Keyword 4 ingredient dessert, air fryer puff pastry, easy desserts, easy puff pastry dessert, nutella pastry recipe, nutella puff pastry, puff pastry twists

Christmas Crunch Recipe (Easy Holiday Snack Mix)

by 13 Comments

Christmas Crunch is a special sweet-and-salty snack mix that everyone loves! It’s loaded with crunchy cereal, popcorn, peanuts, pretzels, and M&Ms. The white chocolate coating hits the sweet spot. This one is the easiest tasty treat you’ll make this holiday season, and it disappears FAST!

Close-up of sweet and salty Christmas Crunch, showing popcorn, pretzels, and colorful holiday M&Ms.

It's one of those no-bake Christmas treats that takes just minutes to make but looks like you spent hours in the kitchen.

If you’ve tried some of my other easy Christmas treats, like Strawberry Santas, Biscoff Truffles, Christmas Cake Pops, Dark Chocolate Fudge or Andes Mint Brownies, then you’ll love this Christmas Crunch recipe. It’s fun to make, kid-friendly, perfect for gifting, and a huge hit at every Christmas movie night.

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A bowl full of christmas crunch with festive sprinkles and red and green M and M's

Why you'll love this Christmas Crunch recipe 

Quick & No Bake — You only need 15 minutes to make Christmas Crunch! Melt, mix, and let it set. That’s it. It’s one of the most easy Christmas treats for busy holiday days.

Festive & Fun — The colors, the textures, the sprinkles… this snack mix just screams Christmas cheer! Kids especially love helping with M&Ms and sprinkling on magic dust.

Few Simple Ingredients — As complex or varied as it might look, there’s only 5 to 6 main ingredients in this Christmas Crunch recipe. All of which are easily available and economical. That means you can make a big batch without breaking your bank! 

Sweet & Salty Goodness — Popcorn, pretzels, and peanuts add a salty crunch that balances the sweetness of white chocolate beautifully. This Christmas Crunch is sweet and savoury in every bite.

Ingredients and Substitutions  

This Christmas popcorn mix is a fun twist on the classic Christmas candy mix - colorful, crunchy, and totally addictive! Let see the ingredients needed to make this recipe below.

Overhead shot of Christmas crunch popcorn mix ingredients kept ready ready on a marble board.
  • Rice Chex Cereal: You can substitute with Corn Chex or Crispix or Cheerios.
  • Popcorn: Use plain popcorn (salted or lightly buttered works too). I used homemade popcorn, store-bought popcorn works too.
  • Mini Pretzels: They add the best salty crunch! Pretzel sticks are a great substitute.
  • Roasted Peanuts: You can use roasted pecans, cashews, or skip nuts for a nut-free version of Christmas Crunch.
  • Holiday M&Ms: Red and green for that festive Christmas look. You can also use sprinkles in different holiday themes.
  • White Melting Wafers or Candy Melts: Wafers melt smoothly and coat everything evenly. You can substitute it with White Chocolate Chips.
  • Holiday Sprinkles:  Optional, but highly recommended for all my easy Christmas treats. Festive sprinkles make these treats to next level.

See recipe card for quantities.

Instructions For Christmas Crunch Recipe (sweet and salty christmas snack)

It’s the kind of festive treat that disappears fast at holiday parties, movie nights, or family gatherings. You can even pack it into jars or gift bags for a quick edible gift. Whether you call it Christmas popcorn or holiday snack mix, this recipe is foolproof, fun, and perfect for spreading cheer all season long! Lets see how to make them.

Overhead shot of bowl filled with mix of pretzels, M&Ms, peanuts, chex cereal, etc.,

In a large bowl, add combine Chex cereal, popcorn, pretzels, and peanuts. Gently toss to combine.

Melted white chocolate being poured over the bowl with christmas crunch mix

Pour the melted white chocolate over the cereal mixture. Use a spatula to gently toss until everything is evenly coated.

Overhead shot of Christmas popcorn mix spread on parchment paper with festive sprinkles and candies.

Line a baking sheet with parchment paper or wax paper. Spread the mixture evenly.

Tray of Christmas candy mix with melted white chocolate coating, ready to cool and set.

Quickly stir in the M&Ms and holiday sprinkles before the chocolate begins to set and let it cool until the chocolate hardens, about 30–40 minutes.

Once set, break into chunks and store in an airtight container at room temperature for up to 1 week.

This Christmas Crunch popcorn mixture is the perfect blend of sweet, salty, and crunchy, everything you want in an easy treat for the Christmas season!  Each bite is coated in smooth white chocolate and filled with colorful candies, pretzels, and popcorn for that irresistible sweet treat everyone loves.

Hint: Spread the coated Christmas popcorn mix in a single layer on parchment paper, this helps it cool evenly and prevents big clumps from forming!

A hand showing the Christmas Crunch snack mix with popcorn, pretzels, and red-and-green M&Ms coated in white chocolate perfect holiday treat.

Variations for this Crunch Mix recipe

Chocolate Peppermint Crunch — Add crushed candy canes and use dark or milk chocolate instead of white. Follow the same steps for the rest of the recipe.

Nut-Free Crunch — Skip the peanuts and add more cereal or extra pretzels instead. You can also add seeds, crushed biscuits, and mini marshmallows if you like to. 

Peanut Butter Christmas Crunch — Melt 2–3 tablespoons of peanut butter with the white chocolate. Follow the next recipe steps as I’ve shared in the instructions.

Close-up of festive Christmas Crunch, showing popcorn, pretzels, and colorful holiday M&Ms.

Serving Suggestions

Snack Mix Board — Serve this Christmas Crunch with other easy Christmas treats like Funfetti Cookies, Biscoff Truffles, and Brownie Cake Pops, Dark Chocolate Fudge, and Blondie Bars for a snack mix board.

Holiday Movie Nights — Serve a big bowl of Christmas crunch along with Blackberry Oatmeal Cookies, Strawberry Chocolate Chip Muffins, Mint Brownies, or Strawberry Santas with Buttercream Frosting. Enjoy a cozy Christmas film!

Party Favors — Fill mini treat bags with Christmas Crunch for kids’ parties, school celebrations, or any other Christmas events. 

Equipment

  • Large mixing bowl
  • Spatula or wooden spoon
  • Parchment paper 
  • Baking sheet 
  • Measuring cups and spoons
Overhead shot of Christmas popcorn mix spread on white bowl with festive sprinkles and candies.

Storage Tips for homemade Christmas crunch

Room Temperature: Keep Christmas Crunch in an airtight container for up to 1 week. It stays crisp and fresh!

Refrigerator: Not needed, but if your home is warm or humid, you can refrigerate for up to 10 days.

Freezer: Freeze Christmas Crunch in a zip-lock freezer bag for up to 2 months. Thaw at room temperature before serving.

Top Tips for the BEST Christmas crunch

  • Work quickly after adding the melted chocolate because white chocolate sets fast.
  • Use parchment or wax paper to avoid sticking.
  • Break into large clusters for that classic Christmas Crunch look.
  • Mix gently so the cereal, pretzels and popcorn don’t break.
  • If making a double batch, melt chocolate in separate bowls to avoid clumping.

FAQ

Why is my Christmas Crunch not sticking together well?

You need enough melted chocolate to coat the mix. Make sure to toss thoroughly before it sets.

Can I make this easy Christmas crunch ahead of time?

Yes! Christmas Crunch stays fresh and crisp in an airtight container at room temperature for up to one week. So you can totally make it in advance.

Can I use regular chocolate instead of white chocolate?

Absolutely. Any chocolate works in this Christmas Crunch recipe. I use white because it gives the most festive look when topped with holiday sprinkles.

Can I add more mix-ins?

Of course! Mini marshmallows, sprinkles, pecans, or crushed cookies all work great in this Christmas Crunch.

Festive bowl of Christmas Crunch mix surrounded by ornaments and candy canes — ideal for holiday parties.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Christmas Crunch Mix recipe:

If you tried this Easy Christmas Crunch recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Festive bowl of Christmas Crunch mix surrounded by ornaments and candy canes — ideal for holiday parties and gift ideas.

Christmas Crunch Recipe (Easy Holiday Snack Mix)

Abi Guna
This Christmas Crunch is a sweet and salty holiday snack mix made with popcorn, pretzels, M&Ms, and white chocolate. An easy no-bake Christmas treat that’s perfect for gifting, parties, or festive movie nights!
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 10 cups
Calories 278 kcal

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Spatula
  • Baking Sheet
  • Parchment paper

Ingredients
  

  • 5 cups Rice Chex cereal
  • 3 cups popcorn
  • 2 cups mini pretzels
  • 1 ½ cups roasted peanuts
  • 1 ½ cups holiday M&Ms red and green
  • 12 oz white melting wafers or white chocolate chips
  • Holiday sprinkles for decoration

Instructions
 

  • In a large bowl, add combine Chex cereal, popcorn, pretzels, and peanuts. Gently toss to combine.
  • In a microwave-safe bowl, melt white chocolate for 20–30 second intervals, stirring after each until smooth and fully melted.
  • Pour the melted white chocolate over the cereal mixture. Use a spatula to gently toss until everything is evenly coated.
  • Quickly stir in the M&Ms and holiday sprinkles before the chocolate begins to set.
  • Line a baking sheet with parchment paper or wax paper. Spread the mixture evenly and let it cool until the chocolate hardens, about 30–40 minutes.
  • Once set, break into chunks and store in an airtight container at room temperature for up to 1 week.

Notes

  • Work quickly after adding the melted chocolate because white chocolate sets fast.
  • Use parchment or wax paper to avoid sticking.
  • Break into large clusters for that classic Christmas Crunch look.
  • Mix gently so the cereal, pretzels and popcorn don’t break.
  • If making a double batch, melt chocolate in separate bowls to avoid clumping.
Keyword easy desserts, holiday recipes, no bake, snacks

Strawberry Santas (Easy No-Bake Christmas Dessert)

by 13 Comments

These Strawberry Santas with cream cheese filling are the cutest Christmas treat ever. They’re fresh, creamy, mini-sized, and so much fun to make! A festive holiday dessert that requires no baking, uses just four simple ingredients, and comes together in only 15 minutes like my Nutella Covered Strawberries recipe.

Plate of healthy strawberry santas surrounded by festive Christmas decor — no-bake holiday dessert idea.

These little Strawberry Santas are the cutest festive treats to make this holiday season! Each one is made with juicy strawberries, a dollop of cream cheese frosting, and mini chocolate chips to bring Santa to life. The strawberries form Santa’s body and hat, while the fluffy cream cheese filling becomes Santa’s beard, making this such a cute recipe for kids and grown-ups alike.

If you’ve tried any of my other no-bake desserts, like Biscoff Truffles, Dark Chocolate Fudge , Christmas crunch mix or Nutella Strawberries you know I take desserts very seriously. But this Strawberry Santas recipe is even more special, obviously because Christmas is around the corner. 

My Strawberry Santas deserve to shine on your holiday table. They’re perfect for school parties, Christmas brunches, cookie platters, and family dinners. And don’t be surprised when these disappear faster than the actual cookies for Santa! The leftover strawberries goes into my Strawberry Chocolate muffins the next day.

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Close-up of a strawberry santa with Cool Whip filling and mini chocolate chip eyes, showing the top of each strawberry as Santa’s hat.

Why You’ll Love This Strawberry Santas Recipe

Quick and Easy – This Strawberry Santas recipe takes only 15 minutes to make. No oven, no long prep, no melting stress. They’re fun and simple. You can even make it a fun activity with your kids. 

Healthier Sweet Option – You’re getting real fruit with a light creamy filling. A fresh and delicious alternative to heavy holiday desserts! Strawberries are good for heart health, immune system, skin, brain health, digestive health, and blood sugar management.

Festive and Adorable – These easy Strawberry Santas with cream cheese bellies instantly bring holiday vibes to your dessert spread. Their cute Santa hats and little eyes always get compliments. 

Perfect for Gifting & Holidays – They’re bite-sized, mess-free, travel well, and look cute. You can send them as Christmas presents to your friends and family. 

Ingredients And Substitutions

These festive Strawberry Santas are a fun and healthy treat you can feel good about serving during the holidays. Made with fresh strawberries and a light cream cheese or Cool Whip filling, they’re sweet, creamy, and perfectly balanced. To assemble, simply slice the top of each strawberry to create Santa’s hat, add a swirl of filling for his beard, and finish with a tiny dollop on top for the pom-pom. It’s a simple, no-bake idea that adds a touch of joy to your healthy Christmas spread!  Lets see the ingredients below.

Overhead shot of festive strawberry santas ingredients arranged on a white background , perfect healthy Christmas treat for kids.
  • Fresh Strawberries — Choose large, firm berries so your Strawberry Santas with cream cheese stand straight.
  • Cream Cheese — Full-fat is best for rich and creamy filling. If you want a dairy free option, go for cashew or almond cream cheese.
  • Powdered Sugar — Adds smooth sweetness across the filling. You can use maple syrup, coconut sugar, or erythritol. 
  • Vanilla Extract — Enhances the flavor of the filling and compliments the natural sweetness of strawberries. You can substitute with almond extract if you want a nutty flavour.
  • Mini Chocolate Chips — For Santa’s eyes. Substitute with candy eyes if you wish.
  • Red Icing — Optional for Santa’s mouth. You can substitute with sprinkles but I used cookie icing.

See recipe card for quantities.

Instructions For Strawberry Santas With Cream Cheese Frosting

The bottom and top of the fresh strawberries are sliced.

Slice the leafy tops off each strawberry so they can stand upright in a flat base. Cut the pointed tip off each strawberry to make a small “hat” and set the tops aside.

Cream cheese frosting is mixed and kept in a glass bowl.

In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. You can use a hand mixer or whisk or electric mixer and beat until stiff peaks .

Hands assembling strawberry santas, adding Cool Whip to create Santa’s beard and frosting details.

Spoon the cream cheese mixture into a piping bag (pastry bag or a zip-top bag with the corner snipped). Pipe a small swirl of filling onto the base of each strawberry.

Close-up showing detail of strawberry santa cream cheese frosting, highlighting the cute faces and bright red berries.

Gently place the strawberry tops back on the cream cheese filling to form Santa’s hat. Add a tiny dot of filling on the tip of each hat for the pom-pom.

Gently press two mini chocolate chips into the cream cheese filling to create Santa’s eyes, giving each one a fun, festive expression. For an extra touch of detail, you can add a tiny dot of red icing to make Santa’s mouth, it’s optional but adds a cute pop of color that kids will love! Once all your Strawberry Santas are assembled, place them on a tray and refrigerate for 10–15 minutes to allow the filling to firm up. This helps the frosting hold its shape and keeps everything neat and picture-perfect. Serve them chilled for the best flavor and texture, sweet, creamy, and refreshingly light!

Hint: Make sure your strawberries are completely dry before assembling, any moisture can cause the cream cheese filling to slip, and your cute little Strawberry Santas might lose their hats!

Close-up of Strawberry Santas made with fresh strawberries, cream cheese frosting, and mini chocolate chip eyes — cute and festive Christmas dessert.

Variations For This Easy Strawberry Santas Recipe

  • Chocolate-Coated Strawberry Santas: If you absolutely love strawberries with chocolate and can’t survive Christmas without them, here’s a fix! Dip the bottoms in melted chocolate before adding the filling for a fancy look. 
  • Nutella Strawberry Santas Recipe: Loved my Nutella Covered Strawberries? Well you can bring that great nutella flavour to these easy Strawberry Santas as well. Before adding the filling, just dip the strawberry bottoms in melted Nutella. 
  • Snowy Strawberry Santas: Dust powdered sugar over the hats, it looks like fresh snow! Make sure you do this right before serving. If done too early, the sugar will melt.
  • Vegan Strawberry Santas Recipe: Use dairy-free cream cheese and vegan chocolate chips. You can use silken tofu, cashew cream cheese, or almond cream cheese instead of full fat. Just follow the same steps.
Close-up showing detail of strawberry santa cream cheese frosting, highlighting the cute faces and bright red berries.

Serving Suggestions For Strawberry Santas

Christmas Platter: Add these Strawberry Santas with cream cheese to your Christmas dessert platter. You can serve it with other Christmas desserts like Christmas Crunch,  Christmas Cake Pops, Chocolate Fudge with Almonds, Cake Cookies, Biscoff Truffles, Andes Mint Brownies or Biscoff Blondies.

Beverages: Serve with hot chocolate with S’mores or other festive coffee drinks or with Salted caramel latte, or Vanilla Bean Latte.

As Toppings: Another great way to serve them is as toppings. You can use them as toppings for Nutella Mousse, Pumpkin Hand Pies, Puff Pastry Apple Turnovers, or even Waffles. Place on Muffins or cookies as edible toppers.

Fruit Platter: Pair with fresh fruits for a lighter holiday dessert table.

Equipment

  • Mixing Bowls
  • Cutting board and sharp knife
  • Plastic bag with star nozzle
  • Hand mixer or whisk
  • Spatula
Straight shot of festive strawberry santas arranged on a white platter, perfect healthy Christmas treat for kids.

Storage And Make-Ahead Tips

Room Temperature: Serve within 1 hour for the best texture.

Refrigerator: Store Strawberry Santas in an airtight container for up to 24 hours. Place a dry paper towel inside to reduce moisture.

Freezer: Not recommended. Strawberries turn mushy after thawing.

Make-Ahead Tip: Mix filling 1–2 days ahead, then pipe and assemble right before serving.

Top Tips For the Best Strawberry Santa

  • Dry strawberries WELL,  moisture makes hats slide off.
  • Choose strawberries that are similar in size.
  • Pipe generously for fuller, creamier Santa bellies.
  • Chill before serving so Santa keeps his shape.
  • If eyes fall out, chill 5 minutes then press again.

FAQ

Can I swap whipped cream for cream cheese?

You can, but whipped cream melts faster. Cream cheese keeps Strawberry Santas sturdy.

Why are my Strawberry Santas sliding apart?

Dry your strawberries completely and chill after assembling.

How far in advance can I make this Easy Strawberry Santas dessert?

Assemble the day you plan to serve for the cutest presentation. Any earlier will become deshaped.

Can I add food coloring to the filling?

Yes! Try green filling for a fun Elf look.

Plate of healthy strawberry santas surrounded by festive Christmas decor — no-bake holiday dessert idea.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this last-minute Strawberry Santas recipe:

If you tried this  Strawberry Santas recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Close-up of Strawberry Santas made with fresh strawberries, cream cheese frosting, and mini chocolate chip eyes — cute and festive Christmas dessert.

Strawberry Santas (Easy No-Bake Christmas Dessert)

Abi Guna
These Strawberry Santas are the cutest no-bake Christmas treats made with fresh strawberries, sweet cream cheese frosting, and mini chocolate chips for eyes, perfect for breakfast trays, dessert boards, or your next holiday gathering. 
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dessert
Cuisine American
Servings 12 santas
Calories 49 kcal

Equipment

  • Mixing Bowls
  • Cutting board and sharp knife
  • Piping bag or ziploc
  • Whisk or Hand mixer
  • Spatula

Ingredients
  

  • 12 large fresh strawberries washed and dried
  • 4 ounce cream cheese softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract
  • 24 mini chocolate chips for eyes
  • Red color icing or sprinkle for mouth (optional)

Instructions
 

  • Slice the leafy tops off each strawberry so they can stand upright in a flat base. Cut the pointed tip off each strawberry to make a small “hat” and set the tops aside.
  • In a small bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and fluffy. You can use a hand mixer or whisk or electric mixer and beat until stiff peaks .
  • Spoon the cream cheese mixture into a piping bag (pastry bag or a zip-top bag with the corner snipped). Pipe a small swirl of filling onto the base of each strawberry.
  • Gently place the strawberry tops back on the cream cheese filling to form Santa’s hat. Add a tiny dot of filling on the tip of each hat for the pom-pom.
  • Press two mini chocolate chips into the cream cheese filling to make Santa’s eyes. Optionally keep a dot for Santa's mouth using red icing if you have it in hand.
  • Refrigerate for about 10–15 minutes to let the filling set, then serve chilled.

Notes

  • Make sure the strawberries are completely dry before adding the filling — any moisture can make the cream cheese slide off.
  • If you prefer a lighter version, you can swap the cream cheese with Cool Whip or whipped mascarpone.
  • Use large, firm strawberries so they stand upright easily when assembling Santa’s body.
  • For a smooth filling, beat the cream cheese until soft before adding powdered sugar and vanilla.
  • Assemble the Santas just before serving for the best texture, or refrigerate for up to 8 hours in advance.
  • Add a tiny dab of frosting on the top of each strawberry to create Santa’s hat pom-pom for a festive touch.
  • For extra fun, let kids help decorate, it’s a great holiday kitchen activity the whole family will enjoy!
 
 
Keyword Holiday Desserts, no bake, Strawberry

Biscoff Truffles Recipe (Easy No Bake Cookie Truffles)

by 9 Comments

These Biscoff Truffles are rich, creamy, and indulgent made with Biscoff cookies, cream cheese, and dipped in smooth dark chocolate. A no-bake treat that’s perfect for the holidays or gifting.

No-bake Biscoff truffles on a white bowl, coated in dark chocolate and drizzled with melted chocolate for a festive look.

These homemade truffles are a crowd pleaser. They’ll disappear the moment you put them out. And the best part? You only need a few ingredients and no oven at all. If you’re a fan of Biscoff cookies, this treat is made just for you! These Biscoff cookie balls are the perfect last-minute dessert for the holiday season, quick to make, no baking required, and irresistibly sweet.

Crushed Lotus Biscoff cookies are mixed with creamy cookie butter and rolled into bite-sized truffles, then coated in silky dark chocolate or white chocolate for a melt-in-your-mouth finish. You can even sprinkle extra Biscoff crumbs or drizzle melted white chocolate chips on top for a pretty holiday touch. This easy recipe is guaranteed to satisfy every sweet tooth and looks beautiful on dessert platters or as edible gifts!

If you want to add a variety to your platter or upscale your dessert menu, try pairing it with Biscoff Blondies Or, for another quick no-bake treat, check out my Dark Chocolate Fudge with Almonds, it’s smooth, rich, and just as easy to make for the holidays!

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Single biscoff truffle is being focussed and some more truffles are on the bend and surroundings.

Why You’ll Love This Easy Biscoff Truffles Recipe

Quick and Easy: This easy truffle recipe can come together in 30-40 minutes. It requires no special equipment or any fancy technique to make these no-bake truffles. Just crush, mix, chill, and serve! 

Simple Ingredients: With only a few ingredients, you can get your sweet treat that is creamy, rich with flavour, and delicious. 

Versatile: This homemade truffles recipe is not event or theme specific. It’s perfect for gifting, holidays, parties, or to satisfy sweet cravings.

Texture: This treat has a creamy, rich filling dipped in chocolate. The softness makes the Biscoff truffles feel fancy and indulgent. Cookie crumbs add that Biscoff crunch everyone loves.

Overhead shot of homemade Biscoff truffles with crushed cookies scattered around, perfect for gifting during the holiday season.

This recipe combines everything you love about Biscoff recipes, the cozy spiced flavor, that melt-in-your-mouth texture, and just the right touch of sweetness. Made with finely crushed cookies and creamy cookie butter, each truffle turns into the perfect sweet bite for any occasion. Check below ingredients you will need to make this no bake treat, just 5 ingredients!

Overhead shot of homemade Biscoff truffles ingredients arranged on a warm background.
  • Biscoff cookies: They’ll give these truffles that classic flavor. You can substitute with speculoos cookies if needed.
  • Cream cheese: Don’t skip the cream cheese. The full-fat keeps these homemade truffles extra creamy.
  • Biscoff cookie butter: This is my favourite for all cookie butter recipes. It has an unmatched flavour!
  • Vanilla extract: It rounds out the sweetness.
  • Dark chocolate candy melts: You’ll need it for dipping. You substitute with chocolate chips or chocolate bars. 

See recipe card for quantities.

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

In a food processor the biscoff cookies are processed to crumbs

Place the lotus Biscoff biscuits in a food processor and pulse into fine crumbs.

Biscoff spread being added to the cream cheese mixture.

In a medium bowl, beat the cream cheese on low speed until smooth. Add the Biscoff cookie butter and vanilla extract.

Biscoff crumbs being added to the cream cheese mixture in a white bowl.

Stir in the Biscoff cookie crumbs and mix until fully incorporated.

Biscoff cream cheese mixture being mixed using a spatula.

The biscoff truffle mixture should be thick enough to roll into balls.

Biscoff cookie butter balls placed in baking sheet, lined with parchment paper.

Scoop about 1 tablespoon of the mixture using small cookie scoop at a time and roll into small balls. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes, until firm.

Glossy dark chocolate in bowl being mixed with a spoon.

Melt the dark chocolate in a microwave-safe bowl in 30-second intervals or double boiler method, stirring in between, until smooth and glossy.

The biscoff cookie balls being dipped in dark chocolate for coating.

Dip each chilled truffle into the melted chocolate, coating fully. Lift with a fork, tap off the excess, and place back on the parchment paper.

The biscoff truffles are placed in a parchment paper is ready to freeze.

While the chocolate is still wet, sprinkle with the reserved cookie crumbs for garnish.

Let the Biscoff truffles set at room temperature or place them in the refrigerator until the chocolate coating hardens completely and turns glossy. Once firm, transfer the truffles to an airtight container to keep them fresh and flavorful. They’ll stay perfect in the fridge for up to 1 week, making them an ideal make-ahead holiday dessert or edible gift. For the best taste and texture, let the truffles sit at room temperature for about 5–10 minutes before serving, this allows the creamy Biscoff cookie butter center to soften slightly, giving you that smooth, melt-in-your-mouth bite every time.

Hint: For a clean, smooth finish, let the melted chocolate cool slightly before dipping the truffles, it helps create an even coating and prevents the centers from melting.

Close-up of creamy Biscoff truffles coated in glossy dark chocolate, sprinkled with crushed Lotus Biscoff cookies on top decorated beautifully.

Variations  For Biscoff Truffles

  • White Chocolate Biscoff Truffles: Prepare the truffles as per the recipe up until the point of dipping. Swap the dark chocolate for white chocolate to dip these Biscoff truffles. Drizzle some dark chocolate to make them visually stunning.
  • Crunchy Biscoff Truffles: Mix in 1 tablespoon crushed mixed nuts into the filling for homemade truffles with a little more crunch.
  • Salted Caramel Biscoff Truffles: Drizzle caramel and a tiny pinch of flaky salt on top of your truffles. Follow the recipe for all other steps for this easy truffle recipe. 

Equipment

  • Mixing bowls
  • Hand mixer or whisk
  • Spatula
  • Parchment paper
  • Baking sheet or large plate

Serving Suggestions For No-Bake Biscoff Truffles

Dessert Platter: Add these no-bake truffles to a holiday dessert platter or Christmas dessert board alongside Birthday Cake Cookies, Biscoff Blondies, Butterscotch Chocolate Chip Cookies or Brownie Cake Pops.

Christmas Treats: Add them to a festive dessert tray alongside Christmas Cake Pops , Andes Chocolate Brownies , Dark Chocolate Fudge, Strawberry Santas and  Christmas Crunch for an eye-catching holiday spread everyone will love.

Hot Beverages: Serve after dinner with hot chocolate, Salted caramel latte, or Vanilla Bean Latte.

After Main Course: This easy truffle recipe is perfect for a dessert after a heavy meal.

Bite shot showing the soft, cookie butter center inside a rich dark chocolate Biscoff truffle.

Storage & Reheating Tips

  • Refrigerate in an airtight container for up to 7 days.
  • Freeze for up to 2 months.
  • If frozen, thaw in the fridge for an hour or two so the filling is creamy again

Top Tips (for the Best Biscoff Truffles)

  • Make sure cream cheese is softened before mixing.
  • Refrigerate the Biscoff truffles before dipping to hold the shape.
  • Tap the fork to remove excess chocolate.
  • Sprinkle crumbs quickly because chocolate sets fast.

FAQ

Can I use white chocolate instead of dark?

Absolutely! White or milk chocolate both coat the Biscoff truffles beautifully.

Why are my truffles too soft to roll?

Chill the mixture for 10 minutes before shaping the truffles into balls.

Can I use crunchy Biscoff spread?

Yes! It adds texture and makes this Biscoff truffles recipe even better.

Do these taste like store-bought truffles?

They taste even better. These homemade truffles are rich and creamy with real cookie butter flavor!

Overhead shot of homemade Biscoff truffles with crushed cookies scattered around, perfect for gifting during the holiday season on a marble platter.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this easy biscoff truffles recipe:

If you tried this  Biscoff Tuffles recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

No-bake Biscoff truffles on a white bowl, coated in dark chocolate and drizzled with melted chocolate for a festive look. One truffle being cut opened.

Biscoff Truffles Recipe (Easy No Bake Cookie Truffles)

Abi Guna
These Biscoff Truffles are rich, creamy, and coated in smooth dark chocolate for the ultimate no-bake treat. Made with crushed Lotus Biscoff cookies and cookie butter, each bite melts in your mouth with that signature caramelized spice flavor. Perfect for the holiday season, gifting, or whenever you need a quick dessert.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Chilling Time 30 minutes
Total Time 50 minutes
Course Dessert
Cuisine American
Servings 16 Biscoff Truffles
Calories 164 kcal

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Hand Mixer or Whisk
  • Spatula
  • Parchment paper
  • Baking Sheet

Ingredients
  

  • 20 Biscoff cookies
  • 4 ounce full fat cream cheese softened
  • ½ cup Biscoff cookie butter Biscoff spread
  • ½ teaspoon vanilla extract
  • 8 ounce dark chocolate candy melts for coating

Instructions
 

  • Place the lotus Biscoff biscuits in a food processor and pulse into fine crumbs. Reserve 1–2 tablespoons of crumbs for garnishing later.
  • In a medium bowl, beat the cream cheese on low speed until smooth. Add the Biscoff cookie butter and vanilla extract, mixing until well combined.
  • Stir in the Biscoff cookie crumbs and mix until fully incorporated. The biscoff truffle mixture should be thick enough to roll into balls.
  • Scoop about 1 tablespoon of the mixture using small cookie scoop at a time and roll into small balls. Place them on a parchment-lined baking sheet and freeze for 20–30 minutes, until firm.
  • Melt the dark chocolate in a microwave-safe bowl in 30-second intervals or double boiler method, stirring in between, until smooth and glossy.
  • Dip each chilled truffle into the melted chocolate, coating fully. Lift with a fork, tap off the excess, and place back on the parchment paper. While the chocolate is still wet, sprinkle with the reserved cookie crumbs for garnish.
  • Allow the truffles to set at room temperature or refrigerate until the chocolate hardens. Store in an airtight container in the fridge for up to 1 week.

Notes

  1. 20 Biscoff cookies yield about 1 cup plus 2 tablespoons of crumbs when crushed.
  2. If you don’t have a food processor, place the cookies in a zip-top bag and crush with a rolling pin until fine.
  3. Dark chocolate gives a nice contrast to the sweet filling, but milk or white chocolate also work beautifully.
  4. For firmer truffles, add a few more cookie crumbs. For creamier ones, add a touch more Biscoff spread.
  5. Keep truffles in an airtight container in the fridge for up to 1 week, or freeze for up to 2 months. Thaw in the fridge before serving
Keyword biscoff, easy desserts, Holiday Desserts, no bake

10+ Easy Thanksgiving Side Dishes for the Holiday Season

by 9 Comments

I’ve collected up 10+ of my favorite Thanksgiving side dishes, each one easy, flavorful, and made to impress. From creamy comfort classics to lighter veggie sides, these recipes add the perfect balance of color and texture to your holiday menu. 

A collection of 10 plus thanksgiving side dishes recipes

When the spotlight’s always on turkey, ham, and pies, it’s easy to forget the true heroes of the holiday table , the Thanksgiving side dishes! From creamy potatoes to roasted veggies and bright cranberry sauce, the sides bring comfort, color, and balance to every festive meal.

This hand-picked list of easy Thanksgiving side dishes has everything you need to round out your feast, its simple, make-ahead recipes that taste like you spent all day in the kitchen (without actually doing it!). And the best part? They’re so good, you’ll want to make them again for Christmas dinner too!

So whether you’re hosting a full Thanksgiving feast or planning a cozy family dinner for Christmas, these top 10 easy holiday sides are sure to impress. Each one has been tested from my home kitchen to deliver big flavor with minimal effort, from cheesy casseroles and creamy potatoes to roasted veggies and homemade cranberry sauce. 

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Why You’ll Love These Thanksgiving Side Dishes

  • Something for everyone – From creamy classics to modern veggie sides, this collection has recipes everyone at the table will love.
  • Oven-roasted favorites – Golden, caramelized veggies like roasted carrots, asparagus, and cauliflower that bring warmth and color to your spread.
  • Air fryer options – Quick, crispy, and lighter dishes like sweet potato wedges and brussels sprouts that cut down on oil without losing flavor.
  • Fresh salad for balance – A shaved Brussels sprouts salad that adds a crisp, refreshing touch among the rich and hearty sides.
  • Classic and modern mix – Enjoy familiar comfort foods like mashed potatoes and casseroles alongside creative new favorites.
  • Make-ahead friendly – Many of these dishes can be prepped ahead of time, saving you stress (and oven space!) on Thanksgiving Day.
  • Healthy, colorful, and crowd-approved – Full of flavor, easy to prepare, and perfectly suited for both small gatherings and big holiday feasts.

Best Thanksgiving Side Dishes In 2025

These are the best Thanksgiving side dishes to make this year, easy, flavor-packed, and tested to please every guest at your holiday table. Whether you’re all about the classics or love adding a modern twist, these recipes will make your 2025 Thanksgiving feast unforgettable.

Scroll down, pick your favorites, and mix and match your menu, because this year, the side dishes deserve just as much love as the main course! Do you agree?

Cheesy Mashed Potatoes

This Creamy, buttery, and loaded with melted cheese, mashed potatoes are comfort in a bowl. Made in one pot with garlic and sour cream, they’re the ultimate side for turkey, roasted chicken or ham, or roasted veggies on Thanksgiving. If you’re browsing mashed potato recipes, this one leans extra creamy with butter, sour cream, and a whisper of garlic so every spoonful tastes like home.

Creamy and cheesy mashed potatoes, a ultimate thanksgiving side dishes placed in a green bowl, garnished with chives.

Cheesy Green Bean Casserole (Without Mushroom Soup)

Skip the canned soup and make this classic from scratch! Tender green beans baked in a creamy cheese sauce and topped with crispy onions, a crowd favorite that always disappears first. A flavorful twist on a classic holiday side dish. Casseroles are comfort food and this one is my MOST favorite!

Top angle shot of creamy cheese green bean casserole without mushroom soup, a spoon being ready to scoop.

Crispy Hot Honey Brussels Sprouts (Oven or Air Fryer)

Sweet, spicy, and perfectly crisp, these Brussels sprouts bring a bold twist to your Thanksgiving spread. The hot-honey glaze caramelizes beautifully in both the oven and air fryer. These Hot Honey Brussels Sprouts, topped with crumbled goat cheese and vibrant pomegranate seeds, are a true showstopper on any table, a must try recipe on this holiday season!

Hot honey drizzle over roasted Brussels sprouts

Cranberry Sauce From Dried Cranberries

No fresh cranberries? No problem! This easy sauce uses dried cranberries and cooks into a sweet-tart, jammy side that adds the perfect pop of color and flavor to every plate. t’s tangy, slightly sweet, perfectly spiced with cinnamon, and has just the right amount of citrus from the orange juice and zest. Honestly, it’s so flavorful that you’ll want to enjoy it year-round!

A spoon ready to scoop the Festive cranberry sauce with dried cranberries.

Crispy Air Fryer Sweet Potato Cubes

These golden sweet potato cubes are crispy on the outside, soft on the inside, and lightly seasoned for that cozy fall flavor. It’s a simple side that cooks fast and pairs perfectly with just about anything. The best part? You only need 20 minutes and a few basic ingredients to make it! This recipe offers a healthier twist on a classic Thanksgiving side disheveryone will love.

Air fryer sweet potato cubes in a white bowl

Roasted Cauliflower and Carrots

Earthy cauliflower and sweet carrots roast together with olive oil and herbs until caramelized and tender. You can save time by purchasing your vegetables pre-chopped at the store to save your time. This vibrant veggie medley brightens any Thanksgiving table which is very simple yet delicious recipe to make!

Crispy roasted cauliflower and carrots perfect side dish recipe for any occasion.

Broccoletti (Sautéed Broccolini with Garlic)

This side dish is a little different from the usual Thanksgiving sides, all you need is a large pan, no oven required! Quick to cook and full of flavor, this sautéed broccolini with garlic adds a crisp-tender, vibrant green touch to your holiday plate. It’s ready in 15 minutes and always a hit at the table.

Close-up of tender broccoletti cooked with olive oil in a skillet.

Shaved Brussels Sprouts Salad with Maple Dijon Dressing

This shaved Brussels sprouts salad is the refreshing side every Thanksgiving table needs. Tossed with a tangy maple Dijon vinaigrette, dried cranberries, and crunchy nuts, it brings a crisp, bright contrast to all the warm, hearty holiday dishes. Perfect make-ahead salad that still feels festive and fresh! This thanksgiving side dish is perfect for Make-ahead option, you can shave the sprouts and mix the dressing up to 2 days ahead. Keep them separate; combine and rest 10–15 minutes before serving. Nuts and apples are best added right before serving to keep them crisp.

Shaved Brussels sprouts salad tossed with maple Dijon dressing, cranberries, and pecans in a white bowl.

Roasted Mini Peppers with Balsamic and Garlic

Sweet mini peppers roasted with olive oil, garlic, and a splash of balsamic, colorful, juicy, and bursting with flavor. As they roast, the peppers caramelize beautifully, turning soft and slightly smoky with a touch of tang from the balsamic glaze. It’s a vibrant, festive side that brightens any Thanksgiving or Christmas table, and the best part, it tastes just as delicious served warm or at room temperature. Perfect alongside roasted meats, casseroles, or as part of a holiday veggie platter!

Roasted sweet mini peppers perfect side dishe recipe, close up shot.

Roasted Carrots and Asparagus

Simple, delicious, and full of flavor, these roasted carrots and asparagus add a fresh, colorful contrast to rich Thanksgiving sides. Tossed with olive oil, salt, and pepper, the vegetables roast until tender and lightly caramelized, bringing out their natural sweetness. It’s the kind of dish that looks beautiful on the table yet takes minimal effort to prepare. Perfect for busy holiday cooks, this quick oven recipe pairs wonderfully with turkey, ham, or any festive main and adds a bright, wholesome touch to your Thanksgiving spread.

Roasted carrots and asparagus served ibuprofen a light orange plate and beautifully ganrished with goat cheese and parsley.

Air Fryer Sweet Potato Wedges

Thick, hearty wedges seasoned and air-fried until perfectly crisp, a lighter, fuss-free alternative to roasted potatoes that everyone will reach for seconds of. These air fryer sweet potato wedges are the perfect healthy swap for traditional potatoes, giving you that same crispy outside and soft, fluffy inside without the excess oil. Packed with fiber, vitamins, and natural sweetness, they make a wholesome and delicious side for your Thanksgiving feast or any weeknight dinner.

Close-up of crispy sweet potato wedges in an air fryer basket.

And there you have it, 10+ easy Thanksgiving side dishes that bring comfort, color, and balance to every holiday table. Whether you’re planning ahead or cooking last minute, these recipes are simple, flavorful, and guaranteed to impress. Save your favorites, share them with family, and don’t forget to pin this post so you can come back to it for Christmas dinner inspiration too. Because when the sides taste this good, they just might steal the spotlight from the turkey!

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this holiday side dishes recipe:

If you tried this Quick and Easy Thanksgiving Side Dishes recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Creamy mashed potatoes topped with melted butter, garnished with fresh chives in a rustic green bowl.

10+ Easy Thanksgiving Side Dishes for the Holiday Season

Abi Guna
Add flavor and warmth to your holiday table with these easy 10+ Thanksgiving side dishes! From creamy mashed potatoes and cheesy casseroles to roasted veggies and cranberry sauce, these crowd-pleasing recipes are perfect for any festive meal.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 150 kcal

Equipment

  • Knife
  • Cutting Board
  • Measuring cups and spoons

Ingredients
  

  • Cranberry Sauce From Dried Cranberries
  • Cheesy Green Bean Casserole
  • Cheesy Mashed Potatoes
  • Crispy Hot Honey Brussels Sprouts
  • Crispy Air Fryer Sweet Potato Cubes
  • Roasted Cauliflower and Carrots
  • Sautéed Broccolini with Garlic
  • Roasted Carrots and Asparagus
  • Shaved Brussels Sprouts Salad
  • Roasted Mini Peppers with Balsamic and Garlic
  • Air Fryer Sweet Potato Wedges

Instructions
 

  • Every dish has its own cooking time and temperature, so plan your oven space and prep schedule before you start.
  • Chop veggies, grate cheese, and measure spices a day ahead, it makes cooking smoother and stress-free.
  • Bake casseroles and roasted sides first since they reheat beautifully. Keep them covered with foil in a warm oven while finishing air fryer or stovetop recipes.

Notes

  1. Many of these sides can be prepped a day or two in advance, like casseroles, roasted veggies, or cranberry sauce , so you can relax on Thanksgiving Day.
  2. Combine rich, creamy dishes (like mashed potatoes or green bean casserole) with lighter sides (like salads or roasted veggies) for a balanced, colorful spread.
  3. Cook oven sides first and keep them warm while using your air fryer for the quicker dishes, it saves time and keeps everything crisp.
  4. Turn extra veggies or mashed potatoes into next-day wraps, bowls, or breakfast hash, nothing goes to waste!
Keyword Round ups, side dish

Funfetti Birthday Cake Cookies with sprinkles recipe

by 18 Comments

Soft, chewy cookies loaded with colorful sprinkles and topped with fluffy buttercream frosting, these Birthday Cake Cookies are the ultimate celebration dessert. If you're a fan of birthday cake flavors, don't miss my Birthday Cake Pops, a homemade Starbucks copycat made with vanilla cake, pink coating, and rainbow sprinkles for the perfect party treat.

Overhead platter of funfetti birthday cookies with cream cheese buttercream swirls and sprinkled with funfetti

I love cookies because they make a good dessert, whether it’s an occasion or a regular meal. You can make them in advance or prepare a big batch for the whole week. They’re easy to make, taste delicious, and look scrumptious. These Birthday Cake Cookies with Buttercream Frosting taste just like a classic funfetti cake, but in the most irresistible cookie form. Think bakery-style chewy cookie centers with lightly crisp edges, the texture of the cookie is spot-on for party platters, lunchbox treats, or any special occasion that needs sprinkles.

Planning a dessert table? Add bite-sized fun with our Brownie Cake Pops or keep the celebration going with mini party cakes like Mini Chocolate Bundt Cakes.

If you haven’t tried my other cookie recipes, you’re seriously missing out. Try Blackberry Oatmeal Cookies or Oatmeal Butterscotch Cookies if you want to enjoy guilt free cookies!  

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Close-up shot of showing textures of chewy funfetti cookie topped with vanilla buttercream and confetti.

Why you will love this birthday cake cookies recipe

Versatile — The best thing about these funfetti cookies? You can make a few small tweaks and they’ll match any theme or festival. Halloween night? Swap rainbow sprinkles for Halloween sprinkles.

Crowd Pleaser — These birthday cake cookies are so good they'll become a family favourite the moment you serve them. 

Texture and Colour — The buttercream frosting for cookies is soft and chewy. The sprinkles break in your mouth. Adults will love the cookie and frosting texture while kids will ask for extra crunchy sprinkles. They’re called funfettie cookies for a reason!

Easy to Make — You can make these birthday cake cookies within 30 minutes. It’s super easy and delicious. No fancy ingredients or techniques required either. 

Ingredients

All you need is simple ingredients to make this delicious cookie recipe, let see the ingredients below.

Overhead of ingredients for funfetti birthday cake cookies and frosting
For the Cookies: 
  • All-purpose Flour: You can substitute it with almond flour, or any gluten-free flour of your choice.
  • Cornstarch: It will make the cookies chewy. It also helps them stay fluffy and thick.
  • Baking Powder: Don’t substitute it with any other ingredient. It gives the cake cookies a lift.
  • Baking Soda: Cannot be omitted or substituted. It helps the dough spread.
  • Salt: Balances the sweetness and enhances other flavours.
  • Butter: Use unsalted melted butter. Make sure the butter is not too hot. It gives the cookies soft texture and buttery flavour. You can substitute it with dairy free butter.
  • Granulated White Sugar: When beaten with butter, it will keep the birthday cake cookies soft and light in texture. You can use coconut sugar as a substitute. Use brown sugar for some deep molasses flavor.
  • Egg: Use one large egg at room temperature.
  • Vanilla Extract: If you don’t have vanilla extract, or you want stronger flavour in your birthday cake cookies, use vanilla bean paste (1:1 ratio). 
  • White Chocolate Chips (optional): I did't use them, but you can use it for some extra flavor.
  • Almond Extract (optional): Adds a nutty flavour. But if you don’t want that, you can skip it.
  • Rainbow Sprinkles: These sprinkles are the best part of funfetti cookies. You’ll need to fold them into the cookie dough.

For the Buttercream Frosting:

  • Butter: Use unsalted butter so that the additional salt you’re using doesn’t make your cookies too salty. Soften the butter before using. Dairy or Dairy-free butter both are fine.
  • Powdered sugar: Sift before adding so that there are no lumps. Coconut sugar powder is a good substitute.
  • Heavy Cream: It makes the frosting thick, fluffy, and rich. Almost like a cake!
  • Vanilla Extract: Can be substituted with Vanilla bean paste or almond extract for enhanced flavour.
  • Salt: Just a pinch.
  • Rainbow Sprinkles: They’ll be used for topping. Can be substituted with other sprinkles based on the event or theme.

See recipe card for quantities.

Instructions (For Funfetti Cookies)

Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Butter and sugar creamed in bowl for funfetti cookie dough.

In a large bowl, beat melted butter with granulated sugar until light and fluffy for 2–3 minutes using an electric mixer or whisk.

Butter and sugar creamed in bowl.

Add in the egg, then add vanilla and beat until creamy.

Dry ingredients being added to the wet ingredients.

Gradually mix in dry ingredients to the wet ingredients until just combined

Mixing bowl of funfetti cookie dough with colorful sprinkles folded in.

Gently fold in sprinkles.

Cookie scoop portioning funfetti dough onto lined baking sheet.

Scoop 1-tablespoon portions of cookie dough balls onto prepared baking sheet, leaving 2 inches between each. 

Baked funfetti birthday cake cookies just out from the oven and cooling.

 Bake for 10–12 minutes, until edges are set but centers are soft. Cool the birthday cookies completely on a wire rack.

Buttercream frosting placed in a mixing bowl.

Beat butter until creamy, add powdered sugar, beating on low speed. Mix in cream, vanilla, and salt. Increase to high speed and whip for 2–3 minutes, until light and fluffy. (Scrape the sides of the bowl)

Buttercream frosting being decorated on the baked cookies.

 Pipe the prepared buttercream onto cooled cookies. Top generously with extra sprinkles.

If you’ve been hunting for the perfect cookies that deliver big birthday flavor without fuss, this funfetti cookie recipe is your new go-to birthday recipe. Each bite layers buttery vanilla cookie, rainbow crunch, and a swirl of creamy buttercream, simply delicious cookies you’ll make on repeat.

Hint: Use rainbow jimmies (the longer rod-shaped sprinkles), they hold their shape and color in the oven. Avoid nonpareils (tiny round sprinkles), which bleed into the dough.

Birthday candle being placed on a stack of funfetti birthday cake cookies.

Variations For Birthday Cake Cookies Recipe

  • Cake Cookies with Cream Cheese Frosting: If you want to have a cheesecake in the form of cake cookies, these funfetties can transform! Follow the exact same recipe, just swap heavy cream with cream cheese! 
  • Salted Caramel Birthday Cake Cookies:  You’re a caramel fan? Turn these funfetti cookies into Salted Caramel Cake Cookies in a single switch. Add salted caramel crunch to the frosting instead of sprinkles. Drizzle the salted caramel sauce on top and sprinkle some more crunchies! 
  • Nutty Birthday Cake Cookies: Swap rainbow sprinkles with finely chopped nuts. You can use almond extract instead of vanilla extract for an even nuttier taste. Use chopped nuts for topping as well.  

For more inspirations check out my Holiday Dessert Collections.

Equipment

Funfetti birthday cake cookies stacked with swirl buttercream and sprinkles placed a marble plate.

Serving Suggestions For Homemade Funfetti Cookies

Hot Chocolate or Milk: These birthday cake cookies can be served with a glass of milk like regular cookies. Or, you can opt for a hot chocolate if you’re a fan. 

Coffee or Tea: The best way to enjoy these cookies with buttercream frosting is to pair them with a hot beverage . You can try Salted Caramel Latte or Vanilla Bean Latte. Tea is also a great serving option.

Birthday platter: Mix with Brownie Cake Pops and Mini Chocolate Bundt Cakes for easy grab-and-go treats

Charcuterie Board: Upgrade your charcuterie board with these fancy frosted cake cookies. You can serve them on a board along with sweet and savory options like Crackers, Cheese Ball, Pumpkin Hand Pies, Apple Turnovers, Blondie Bars, or Dark Chocolate Fudge.

Single funfetti cookie with piped rosette buttercream and rainbow sprinkles

Storage And Reheating Tips For This Birthday Cake Cookies

Room Temperature: Serve immediately or store in an airtight container at room temperature for up to 2 days.  

Refrigerator: These funfetti cookies can be refrigerated for up to 5 days. 

Freezer: Freeze the unfrosted cake cookies or cookie dough in airtight ziplock bags for up to 3 months. Frosted cookies can also be individually wrapped in plastic wrap and frozen, but the colors of rainbow sprinkles may bleed into the frosting. 

Reheating and Thawing: Refrigerate the frozen cookies until completely thawed. Keep at room temperature for 1-2 hours before serving them. If you like them chilled, serve straight out of the fridge.

Top Tips For Birthday Cake Cookies Recipe

  • Don’t overmix the batter to prevent cookies from hardening.
  • Make round balls from dough to make evenly rounded cookies.
  • Fold in sprinkles into the batter at the very end to prevent breaking. 
  • Chill the cookie dough before baking to avoid hard or overcooked cake cookies. 

FAQ

How to make soft and chewy birthday cake cookies?

Don’t skip the baking soda. It keeps them soft and chewy.

Why are my cookies hard?

There are two possibilities. You’ve either overcooked them or overmixed the batter.

What sprinkles can be used in this cake cookies recipe?

I have used rainbow sprinkles for that classic birthday cake look. You can use confetti sprinkles or any other sprinkles based your your theme.

Can I make these cookies ahead of time?

Yes! You can bake the cookies 1–2 days in advance and store them in an airtight container. Frost them the day you plan to serve.

Can I freeze these cookies?

Unfrosted cookies freeze very well for up to 2 months. Thaw at room temperature, then frost and decorate. You can also freeze the buttercream separately in an airtight container for up to 1 month.

Can I use store-bought frosting instead of homemade buttercream?

Absolutely. Homemade buttercream gives the best flavor and texture, but store-bought frosting works as a time-saver. 

Frosted funfetti birthday cookie on parchment with extra sprinkles scattered.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this birthday cake cookies recipe:

If you tried this Homemade Birthday Cake Cookies with Buttercream Frosting recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Frosted funfetti birthday cookie on marble top with extra sprinkles scattered.

Funfetti Birthday Cake Cookies with sprinkles recipe

Abi Guna
These Funfetti Birthday Cake Cookies pack classic birthday-cake flavor into a soft, chewy cookie loaded with rainbow sprinkles. The dough mixes up in minutes, bakes with tidy edges, and delivers a bakery-style bite every time, perfect for parties, school treats, or any sprinkle-happy celebration
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 18 cookies
Calories 244 kcal

Equipment

  • Whisk or Hand mixer
  • Mixing Bowls
  • Measuring cups and spoons
  • Spatula
  • Baking Sheet
  • Cooling rack

Ingredients
  

For the Cookies:

  • 1 ½ cups all-purpose flour
  • 1 ½ tablespoons cornstarch
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • ⅔ cup granulated sugar
  • 1 large egg at room temperature
  • 1 tablespoon vanilla extract
  • ½ teaspoon almond extract optional
  • ½ cup rainbow sprinkles

For the Buttercream Frosting:

  • ½ cup unsalted butter softened
  • 2 cups powdered sugar sifted
  • 1-2 tablespoons heavy cream
  • 1 teaspoons vanilla extract
  • Pinch of salt
  • Extra rainbow sprinkles for topping

Instructions
 

  • Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, beat melted butter with granulated sugar until light and fluffy for 2–3 minutes.
  • Add in the egg, then add vanilla and almond extract (optional).
  • Gradually mix in dry ingredients until just combined. Gently fold in sprinkles.
  • Scoop 1-tablespoon portions onto prepared baking sheets, leaving 2 inches between each. Bake for 10–12 minutes, until edges are set but centers are soft. Cool completely on a wire rack.
  • Meanwhile, in a large bowl, beat butter until creamy. Gradually add powdered sugar, beating on low speed. Mix in cream, vanilla, and salt. Increase to high speed and whip for 2–3 minutes, until light and fluffy.
  • Pipe the prepared buttercream onto cooled cookies. Top generously with extra sprinkles.Serve immediately or store in an airtight container at room temperature for up to 2 days or refrigerated up to 5 days.

Notes

  1. Swap vanilla for almond or birthday cake extract for more cakey flavor in cookies.
  2. If frosting is too thick, add a splash more cream; if too thin, add more powdered sugar.
  3. Let cookies cool completely before frosting, otherwise the buttercream will melt.
  4. Store frosted cookies in an airtight container in the fridge for up to 5 days. Bring to room temperature before serving for the best flavor and texture.
  5. Bake one sheet at a time on the center rack, and let cookies cool completely before piping so the buttercream stays fluffy.
  6. Fold in sprinkles into the batter at the very end to prevent breaking. 
  7. Chill the cookie dough before baking to avoid hard or overcooked cake cookies. 
Keyword birthday, cookies, easy desserts

Biscoff Blondies with White Chocolate & Cookie Butter

by 17 Comments

Biscoff Blondies are rich, chewy dessert bars packed with the amazing flavor of Biscoff cookie butter and sweet white chocolate chunks. After testing the recipe five times to get it just right, these foolproof blondies turn out perfectly every time, soft and fudgy in the center with lightly crisp, golden edges. Every bite melts in your mouth with that signature biscoff flavor and buttery sweetness that makes them truly irresistible!

Close-up of gooey biscoff blondies topped with crushed biscoff cookies and a drizzle of cookie butter.

If you love that irresistible biscoff flavor like my biscoff truffles, these Biscoff Blondies are about to become your new favorite bowl recipe. Made with cookie butter spread and crushed crunchy biscoff cookies, every bite has a fudgy texture with a gooey texture center and a nice crunch on top, the perfect blondie texture. No fancy equipment needed here; just a hand mixer and one bowl to bring it all together. They’re like the soft, golden cousin of biscoff brownies, and taste heavenly when served warm with a scoop of vanilla ice cream melting over the top.

If you liked my Andes Mint Brownies or Almond Fudge, you’ll enjoy these delicious cookie butter blondies too. They’re easy to make in big batches and last for a long time in the fridge. This one made me want to make more cookie butter recipes. Try my Pumpkin Mug Cake for a quick fall-inspired dessert, or my Banana Chocolate Chunk Muffins for a soft, bakery-style treat perfect any time of day. And if you’re in the mood for something light and simple, my Oatmeal Mug Cake hits that sweet spot in just minutes.

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Squares of biscoff blondies with a gooey texture and bits of crunchy biscoff cookies.

WHY YOU WILL LOVE THIS BISCOFF BLONDIES RECIPE

  • Make-Ahead Friendly — The best thing about these blondie bars is that they taste better after a day or two. They’ll stay as good as fresh for a few days on the counter. You can make them ahead of time, refrigerate them, or even freeze them. 
  • Crowd Pleaser — From adults to kids, no one will ever say no to biscoff blondies! They’re the kind of dessert everyone wants more than just a piece. Make sure you prepare a big batch if you have a big family. 
  • Texture — Crispy edges, soft gooey chocolaty bits, and fudgy centre. These blondies have the most satisfying texture. 
  • Packed with Flavour — The lotus biscuits and the cookie butter make this recipe super delicious and flavourful. 

INGREDIENTS AND SUBSTITUTIONS 

Ingredients laid out for making fudgy biscoff blondies recipe

For Blondies 

  • All purpose flour: You can substitute it with Almond flour or any gluten free flour of your choice.
  • Baking powder: It helps the batter rise. Skipping it will lead to dense and hard blondie bars.
  • Salt: A pinch of salt balances the sweetness and brings out flavours.
  • Unsalted butter: Use unsalted, melted butter. You can substitute with plant butter, no issues.
  • Biscoff Cookie Butter: Don’t skip it. This is the main flavor ingredient in this recipe. I used the Lotus brand because it hits the sweet spot in all cookie butter recipes!
  • Light Brown Sugar: I prefer using packed light brown sugar. You can use other alternatives like agave nectar, maple syrup, or erythritol. Dark brown sugar gives more dark caramel flavor to these biscoff bar.
  • White Sugar: Use granulated. You can substitute it with coconut sugar.
  • Eggs: (At room temperature) They help make the blondie bars lighter and bind all the ingredients together.
  • Vanilla Extract: A teaspoon of vanilla extract will add flavor and aroma.
  • White Chocolate: You can substitute with white chocolate chips.

For Topping

  • Biscoff Cookie Butter: Use melted for easy drizzle. You can substitute with nutella or skip the topping altogether.
  • Lotus Biscoff Cookies: (Roughly broken) They’ll give these Biscoff blondies their signature taste.

See recipe card for quantities.

INSTRUCTIONS (For Biscoff Blondie Bars)

Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan (metal pan) with parchment paper and set it aside.

Dry ingredients being added to the bowl for making biscoff blondies

In a medium bowl, combine the flour, baking powder, and salt. Set aside.

Wet ingredients being added to the bowl to make biscoff blondies

In a separate large mixing bowl, whisk together the melted butter and Biscoff cookie butter until smooth and well combined.

Sugars being added to the biscoff mixture.

Add the brown sugar and granulated sugar, and whisk until smooth and creamy.

Eggs being added to the biscoff blondies mixture.

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.

Flour being added to the blondies mixture

Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.

Chopped white chocolate bar being added to the biscoff blondie batter.

Fold in the roughly chopped white chocolate until evenly distributed.

Biscoff blondies batter being transferred to the metal baking pan.

Transfer the batter into the prepared baking pan and spread it out evenly.

Biscoff cookies broken into pieces and placed on top along with the biscoff spread.

Drizzle the melted Biscoff cookie butter over the top, and sprinkle with roughly broken Biscoff cookies. Press them down gently.

Bake the blondies for 25–30 minutes, or until the edges turn a beautiful golden brown and the center is just set. To check for doneness, insert a toothpick into the center, it should come out mostly clean with a few moist crumbs clinging to it (that’s how you get that perfect soft, fudgy texture!). Avoid overbaking, as that can make the blondies dry instead of chewy.

Once baked, let the blondies cool completely in the pan, this helps them firm up and makes slicing much easier. When cooled, cut into even squares or bars using a sharp knife. Serve them slightly warm for a gooey bite or at room temperature for a firmer, chewy texture. Pair with a scoop of vanilla ice cream or a drizzle of cookie butter spread for the ultimate Biscoff dessert experience!

Hint: For extra flavor and crunch, press a few crushed Biscoff cookies on top of the batter before baking. They’ll toast up beautifully in the oven and give your blondies that signature cookie butter crunch in every bite.

Overhead shot of biscoff blondies in a parchment paper with crunchy biscoff cookie pieces on top.

Variations for fudgy white chocolate biscoff blondies recipe 

  • Banana Biscoff Blondies: You can never go wrong with cookie butter recipes. So a few tweaks will always be safe. Instead of cookie butter, mash a banana and add it to the batter. Follow the rest of the recipe as I’ve shared.
  • Salted Caramel Blondie Bars: Instead of white chocolate, add caramel bits. Drizzle some salted caramel sauce on top. You don’t need to make any other changes to the recipe.
  • Nutty Biscoff Blondies: If you like nuts, you can add them to this biscoff blondie recipe. No extra steps are required. Just add nuts of your choice (chopped) when you add the white chocolate. Follow the recipe for the next steps.

Serving suggestions for Biscoff Blondies recipe

Ice cream: Blondie bars taste much better with vanilla ice cream than you think! Give it a try. 

Coffee: Salted Caramel Latte with biscoff blondies is a combo that you’ll keep coming back to. Blondies also pair well with Vanilla Bean Latte. 

Hot Chocolate: Try these blondie bars with a cup of hot chocolate. This pairing is heavenly!

Alongside other Sweet Treats: For family gatherings or events, you can serve them along with other cookie butter recipes or sweet treats like Halloween Brownies, Brownie Cake Pops, or Dark Chocolate Fudge or Nutella covered strawberries

Homemade biscoff blondies with perfect blondie texture and a nice crunch on top placed in a white plate.

Equipment

  • Mixing Bowls
  • Whisk and Spatula
  • Measuring Cups and Spoons
  • Square Baking Pan - I have used an 8X8 square pan but 9X9 works too.
  • Parchment Paper
  • Knife
  • Cooling Rack

Storage and reheating tips for this Biscoff Blondies Recipe

Room Temperature: These blondie bars can stay fresh at room temperature for up to 1 week. Keep them in an airtight jar. 

Refrigerator: Biscoff blondies can be refrigerated for up to 10 days.Store in an airtight container.

Freezer: You can freeze them in freezer safe ziplock bags for up to 3 months. 

Reheating and Thawing: Thaw frozen biscoff blondie bars in the refrigerator before serving. Reheat in the microwave for 10-20 seconds.

Soft, chewy biscoff blondies stacked on top of each other showing gooey texture.

TOP TIPS FOR BISCOFF BLONDIE BARS 

  • Check the blondies after 22 minutes. Oven settings can be different. 
  • For neat edges refrigerate the blondies for an hour before cutting.
  • For smooth cuts, use a warm sharp knife and wipe it after every slice. You can warm the knife by running it under hot water. 
  • Use the parchment paper as an overhang to ensure they don’t break or stick to the pan. 
  • For an easy and smooth drizzle, warm the Biscoff spread in the microwave for 10-20 seconds.

FAQ

Why are my Biscoff blondies cakey?

Overbaking can make your blondie bars turn out cakey. Bake them at 350°F for 25-30 minutes.

Why are my biscoff blondies dry and tough?

Too much mixing builds up gluten in the batter making your blondie bars tough and dry.

What is a good substitution for Lotus Biscoff?

The spread can be substituted for other varieties of cookie butter, nutella, or a chocolate spread. However, for my cookie butter recipes, I always choose the Biscoff cookie butter.

Can I make Biscoff blondies ahead of time?

Yes you can! Biscoff blondies actually taste even better the next day as the flavors develop. You can make them a day ahead and store them in an airtight container at room temperature or in the refrigerator.

How do I know when the blondies are done baking?

Blondies are done when the edges are set, and a toothpick inserted into the center comes out mostly clean with just a few moist crumbs. The center may look slightly underbaked but will firm up as it cools.

Overhead shot of biscoff blondies showing fudgy center and crunchy cookie topping.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this fudgy biscoff blondies recipe:

If you tried this Easy Fudgy Biscoff Blondies recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Freshly baked biscoff blondies cooling on parchment paper with nice golden edges.

Biscoff Blondies with White chocolate & Cookie Butter

Abi Guna
These Biscoff Blondies are chewy, gooey dessert bars loaded with the rich biscoff flavor you love. Made with cookie butter spread and crushed Biscoff cookies, each bite has the perfect balance of a fudgy center and crispy edges. 
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Cuisine American
Servings 16 blondie bars
Calories 244 kcal

Equipment

  • Measuring cups and spoons
  • Mixing Bowls
  • Cooling rack
  • Whisk and Spatula
  • Square Baking pan
  • Parchment paper

Ingredients
  

For Blondies

  • 1 ¾ cup all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter melted
  • ½ cup Biscoff cookie butter (I used Lotus brand)
  • 1 cup light brown sugar packed
  • ¼ cup granulated white sugar
  • 2 eggs at room temperature
  • 2 teaspoon vanilla extract
  • ⅔ cup chopped white chocolate (4 ounce white chocolate bar)

For Topping

  • 2 tablespoons melted Biscoff cookie butter
  • 7-8 Lotus Biscoff cookies roughly broken

Instructions
 

  • Preheat your oven to 350°F (175°C). Line an 8x8 inch baking pan with parchment paper and set it aside.
  • In a medium bowl, combine the flour, baking powder, and salt. Set aside.
  • In a separate large mixing bowl, whisk together the melted butter and Biscoff cookie butter until smooth and well combined.
  • Add the brown sugar and granulated sugar, and whisk until smooth and creamy.
  • Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract until fully incorporated.
  • Gradually add the dry ingredients to the wet ingredients, mixing gently with a spatula until just combined.
  • Fold in the roughly chopped white chocolate until evenly distributed.
  • Transfer the batter into the prepared baking pan and spread it out evenly.
  • Drizzle the melted Biscoff cookie butter over the top (if using), and sprinkle with roughly broken Biscoff cookies. Press them down gently.
  • Bake for 25-30 minutes or until the edges are golden brown and a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine).
  • Allow the blondies to cool completely in the pan before slicing.
  • Cut into squares and enjoy these delicious Biscoff blondies warm or at room temperature.

Notes

  1. To keep the blondies soft and chewy, mix the ingredients just until combined. Don’t overmix it.
  2. For the best texture, make sure the eggs and melted butter are at room temperature. This helps create a smooth and even batter.
  3. You can use white chocolate chips instead of chopped white chocolate if that's more convenient.
  4. The baking time may vary slightly depending on your oven and pan. Keep an eye on the blondies after 25 minutes.
  5. Store the biscoff blondies in an airtight container at room temperature for up to 4 days, or refrigerate for up to 1 week.
Keyword Baked, biscoff, blondies, Brownies, easy desserts

Cheesy Mashed Potatoes with Garlic & Sour Cream (Easy)

by 15 Comments

Mashed potatoes are the star of the side dishes. They’re loved more than the main dishes. This cheesy mashed potatoes recipe is velvety, fluffiest, and irresistibly good! It’s unjust to call mashed potatoes a “side dish”. I believe they are the ultimate comfort food. 

This recipe is perfect for holiday dinners. It’s not dry or boring. You can make it 24 hours ahead of time. They taste and look great. Simple, quick, and easy recipe! One-pot mashed potatoes, extra creamy, made in a Dutch oven. No baking or casserole dish needed!

If you’ve tried my other side dishes you know how important they are for me. They deserve as much attention to detail as any main dish. You can also try some other side dishes, along with mashed potatoes, when hosting a family dinner: Cranberry Sauce from Dried Cranberries, Pumpkin Cheese Ball, Parmesan Ranch Dip. For a complete meal, serve them alongside Oven Baked Shrimp Skewers or the rich and buttery Salmon Scampi Pasta. For a cozy family-style spread, add Chicken Salad Melt Sandwich. And to finish things on a sweet note, try bite-sized treats like Brownie Cake Pops or a quick and easy Oatmeal Mug Cake.

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Creamy mashed potatoes topped with melted cheese, garnished with fresh chives in a rustic green bowl.

WHY YOU’LL LOVE THIS CHEESY MASHED POTATOES RECIPE 

Quick & Easy to Make – This cheesy mashed potatoes recipe is simple, easy and quick. Potatoes are lying somewhere in the kitchen almost always. Boil them, peel them, and mix them up with some cheese and butter. This easy mashed potatoes recipe takes less than an hour, but gives you a potato side dish that is delicious, cheesy, and gooey. 

Packed with Flavor – The cheese and butter get absorbed in the potatoes and give a rich flavour. There’s a hint of sourness from the sour cream. That garlicky taste blends so well with the potatoes, you’ll be amazed! This potato side dish is not boring or bland at all.

Velvety Texture – This cheesy garlic mashed potatoes recipe has a texture you’ll fall in love with. It’s smooth, creamy, and velvety. Everything melts in your mouth. This is not a basic, boring, dry mashed potato lump! 

Versatile – This potato side dish can pair very well with anything! Gravy, pasta, roasted chicken, steak, roasted vegetables, you name it! The cheese and garlic make this side dish fit to be served with fancy dishes and formal gatherings! 

Close-up of fluffy mashed potatoes blended with cheese, garlic, and sour cream.

INGREDIENTS AND SUBSTITUTIONS

These are the simple, cozy ingredients that turn potatoes into the perfect side dish, the kind everyone keeps sneaking bites of while you’re carving the turkey. They fit right into any Thanksgiving menu, but they’re just as welcome on a weeknight or for a special occasion like a birthday roast. If you’re browsing mashed potato recipes, this one leans extra creamy with butter, sour cream, and a whisper of garlic so every spoonful tastes like home.

Ingredients laid out for making cheesy mashed potatoes.
  • Yellow Potatoes – Use Yukon Gold Potatoes. If you can’t find them, you can substitute with Maris Piper or russet potatoes or red potatoes. 
  • Butter – Use unsalted butter. Make sure butter is at room temperature so it melts evenly and quickly. Both dairy and dairy-free butter will work.
  • Garlic – Garlic adds a depth to the mash. It also works as an aromatic in the dish. Garlic powder can be used as a substitute.
  • Heavy cream – It gives your cheesy mashed potatoes that velvety consistency. You can substitute with little milk.
  • Whole Milk – Milk also makes the mash creamy, smooth, and fluffy. Dairy or dairy-free, both are fine.creamy, smooth texture. 
  • Sour Cream – Sour cream gives a subtle tangy hint that balances the milk and butter. You can substitute it with cream cheese for a variation.
  • White Cheddar Cheese – It enhances the gooey texture and gives that gooey texture. You can substitute it with Colby or Monterey Jack. I prefer block cheese instead of pre-shredded cheese
  • Parmesan Cheese – Don’t skip the Parmesan, you’ll love the subtle taste in the mash.
  • Salt & Black Pepper – adjust to your preference.
  • Fresh Chives – You’ll need them for the garnish. Green onions can also be used instead of.

See recipe card for quantities.

INSTRUCTIONS FOR CHEESY MASHED POTATOES RECIPE

Use this section for process shots, alternating between the step and image showing the step. Users don't like seeing process shots cluttering up the recipe card, so include your process shots here.

In a white dutch oven, potatoes are boiling along with garlic to make mashed potatoes.

Place the peeled potato chunks and garlic cloves in a large pot. Cover with cold water that is salted  and bring to a boil over medium-high heat. Cook until the potatoes are fork tender, about 15–20 minutes.

The cooked potatoes are ready to be mashed with butter.

Drain the potatoes and garlic well, then return them to the warm pot. Use a potato masher or potato ricer, or hand mixer to mash the cooked potatoes and garlic until smooth and fluffy. Add the butter, warm milk, and cream. Stir gently until fully incorporated and creamy.

To the mashed potatoes cheeses are being added along with sour cream.

Mix in the cheddar, Parmesan, and sour cream. Stir until the cheese melts and the potatoes become rich and velvety. 

Mashed potatoes being mixed with a spoon on a dutch oven.

Season with salt and pepper to taste.

Transfer the mashed potatoes to a serving bowl, spreading them evenly for a smooth, finished look. Drizzle a little extra melted butter over the top to enhance the flavor and add a rich, glossy finish. For a pop of color and a fresh, mild onion flavor, sprinkle generously with freshly chopped chives. This final touch not only elevates the presentation but also adds a burst of freshness to the creamy mashed potatoes, perfect for any holiday dinner or weeknight meal.

Hint: For extra creamy and flavorful cheesy mashed potatoes, use warm sour cream and freshly shredded cheese — they melt and blend more smoothly. If you love garlic, roast it first for a sweet, mellow flavor that takes the dish up a notch!

Spoonful of cheesy mashed potatoes showing smooth, creamy texture.

VARIATIONS FOR THIS EASY MASHED POTATOES RECIPE

  • Herbs and Cheese Mashed Potatoes – Chop fresh Rosemary and Thyme finely. Add to the mashed potatoes before removing from heat. The herbs give a rich flavour and aroma to the mash. Follow the rest of the steps as mentioned in the instructions and you have a flavour packed potato side dish.
  • Jalapeno Cheesy Mashed Potatoes – Finely chopped jalapeños and mix them in after you’ve mashed the potatoes. This small tweak will give the mashed potatoes a spicy kick. Follow the recipe step by step for the rest of the process. 
  • Mushroom Cheese Mashed Potatoes – Add sautéed mushrooms to the mashed potatoes right before transferring them to the serving bowl. Follow the exact recipe till this point. Top the mushroom cheese mashed potatoes with some butter and chives.
  • Cheesy Mashed Sweet potatoes - Follow the exact same recipe and use sweet potato instead of regular potatoes.

Equipment

  • Dutch oven or a large pot
  • Potato Masher or ricer
  • Measuring cups and spoons
Creamy mashed potatoes topped with cheese, garnished with fresh chives in a white dutch oven.

SERVING SUGGESTIONS FOR CHEESY MASHED POTATOES 

Roasted Veggies: This potato side diah can pair really well with roasted veggies. Try Roasted Carrots and Asparagus or Roasted Mini Peppers with this recipe instead of a dip. You’ll love how well these taste. 

Casserole: Casseroles are the perfect comfort food. Pair them with this cheesy mashed potatoes recipe and you’ll never eat casserole without it. Try my Cheesy Green Bean Casserole or Chicken and Dumplings Casserole.

Main Dishes: This Cheesy Mashed Potatoes recipe is a universal side dish for almost all main dishes. Serve it with Oven Roasted Chicken, Baked Lemon Pepper Chicken Thighs, BBQ Chicken Thighs, Air fryer Chicken Meatballs, or Shrimp Skewers. 

Pasta and Noodles: Serving cheesy mashed potatoes with pasta? Why stop at Mac n Cheese? Try serving these easy mashed potatoes with Pesto Ricotta Pasta, Chicken Spaghetti, Shrimp Scampi Fettuccine, or Glass Noodles Stir Fry With Chicken.

Close-up of fluffy mashed potatoes blended with cheese, garlic, and sour cream on a green bowl placed on the table.

STORAGE AND REHEATING TIPS

Room Temperature: Mashed potatoes can stay fresh at room temperature for 2-4 hours. 

Refrigerator: You can refrigerate the leftovers for 4-5 days. Wrap the cheesy mashed potatoes in an airtight container or tightly wrap the bowl/dish with plastic wrap. in the fridge. 

Freezer: This cheesy garlic mashed potatoes recipe is freezer friendly. Allow it to cool completely before freezing. Put it in an airtight freezer safe ziplock back and freeze for up to 4 months. 

Reheating: Thaw the frozen mashed potatoes in the fridge first. Reheat them in a pan, adding a splash of milk, on the stovetop. Cover while heating.

TOP TIPS FOR THE BEST  MASHED POTATOES 

  • Choose the right potatoes. I recommend Yukon Gold or Maris Piper potatoes. 
  • Use freshly shredded cheese instead of pre-shredded for a smooth consistency.
  • Cut the potatoes evenly (same size) so they’re cooked evenly.
  • Use a wooden spatula to stir the potatoes. It absorbs some of the excess moisture.
  • If your mash is too thick, add a splash of milk. 
Close-up of fluffy mashed potatoes blended with cheese, garlic, and sour cream on a wooden table.

FAQ

What type of cheese works best in cheesy mashed potatoes?

You can use white cheddar cheese for a mild flavor and smooth melt. Other options include Colby Jack, Monterey Jack, and Sharp Cheddar Cheese.

Can I make cheesy mashed potatoes ahead of time?

Yes! You can prepare them a day in advance. Just reheat gently on the stove or in the oven with a splash of milk or warm cream to restore creaminess.

How do I avoid gummy or gluey mashed potatoes?

Use starchy potatoes like Russets or Yukon Golds, and avoid overmixing. Mash them while they're hot and add cheese gradually to prevent overworking the starch.

Can I make this recipe without dairy?

Yes. Use dairy-free cheese alternatives and replace butter and milk with plant-based options like oat milk and vegan butter for a non-dairy version.

Can I make cheesy mashed potatoes with garlic and sour cream?

Yes! Garlic and sour cream make cheesy mashed potatoes extra creamy and flavorful. Sour cream adds tanginess, while garlic enhances the overall taste.

How do you make mashed potatoes creamy and cheesy?

To make creamy cheesy mashed potatoes, use warm milk, butter, sour cream, and freshly shredded cheese. Mash until smooth and avoid overmixing to keep the texture light.

How do you reheat cheesy mashed potatoes?

Reheat on the stovetop or in the microwave with a little milk or butter. Stir well to restore the creamy consistency.

Can I freeze cheesy mashed potatoes?

Yes, cheesy mashed potatoes can be frozen for up to 2 months. Let them cool completely, store in an airtight container, and thaw before reheating.

What potatoes are best for cheesy mashed potatoes?

Russet or Yukon Gold potatoes work best. Russets give a fluffy texture, while Yukon Golds create a naturally creamy consistency.

What can I serve with cheesy mashed potatoes?

Cheesy mashed potatoes pair well with roasted chicken, steak, turkey, or even grilled vegetables, making them a perfect side dish for any meal.

Are cheesy mashed potatoes good for holidays?

Absolutely! Cheesy mashed potatoes are a popular holiday side dish for Thanksgiving, Christmas, and family gatherings because they are rich, comforting, and easy to make.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this cheesy mashed potatoes recipe:

If you tried this One-Pot Cheesy Mashed Potato recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Creamy mashed potatoes topped with melted butter, garnished with fresh chives in a rustic green bowl.

Cheesy Mashed Potatoes with Garlic & Sour Cream (Easy)

Abi Guna
Creamy, cheesy mashed potatoes made with garlic and sour cream, the perfect side dish for any meal or special occasion. Smooth, rich, and full of flavor, this easy mashed potato recipe pairs beautifully with your Thanksgiving or weeknight dinner.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 6
Calories 295 kcal

Equipment

  • Dutch Oven or Large Pot
  • Measuring cups and spoons
  • Potato Masher

Ingredients
  

  • 2½ lbs Yukon Gold potatoes peeled and cut into chunks
  • 4 cloves garlic peeled
  • 4 tablespoons unsalted butter
  • ½ cup whole milk warm
  • ½ cup heavy cream warm
  • 1 cup shredded white cheddar cheese
  • ¼ cup grated Parmesan cheese
  • 1 teaspoon Salt
  • ½ teaspoon ground black pepper
  • 2 tablespoons sour cream
  • Chopped fresh chives for garnish

Instructions
 

Boil the potatoes and garlic

  • Add peeled potato chunks and whole garlic cloves to a large pot. Cover with cold, salted water by about 1 inch. Bring to a boil over medium-high heat and cook until the potatoes are very tender when pierced, 15–20 minutes.

Drain and dry for fluffier mash

  • Drain well, then return potatoes and garlic to the warm pot. Let them sit uncovered for 2–3 minutes so excess moisture steams off—this little pause helps the potatoes soak up the dairy and turn extra creamy.

Mash until smooth

  • Using a potato masher, ricer, or hand mixer, mash the potatoes and garlic until smooth and fluffy, with no big lumps.

Stir in the dairy for creaminess

  • Add butter, warm milk, and warm cream. Stir gently until fully incorporated and silky. Warming the dairy prevents gumminess and keeps the mash light.

Make them cheesy & tangy

  • Mix in cheddar, Parmesan, and sour cream. Stir just until the cheese melts and the potatoes become rich and velvety. Taste and season with salt and black pepper.

Finish and serve

  • Spoon into a serving bowl. Top with a little melted butter and a sprinkle of chopped chives. Serve hot with your favorite mains, these cheesy mashed potatoes are a cozy win for weeknights or your holiday table.

Notes

  • Pick the right potatoes: Yukon Gold (buttery and naturally creamy) or Maris Piper are ideal for smooth, rich mash.
  • Shred cheese fresh: Block cheese melts cleaner than pre-shredded, giving you a silky finish without graininess.
  • Cut evenly: Keep potato chunks the same size so they cook at the same pace—no gluey bits, no undercooked pieces.
  • Stir smart: Use a wooden spatula when mixing; it’s gentle on the potatoes and can soak up a touch of extra moisture.
  • Adjust the texture: If the mash feels too thick, loosen it with a small splash of warm milk until it’s just right.
Keyword holiday recipes, potatoes, side dish, Thanksgiving recipes

Cheesy Green Bean Casserole Recipe Without Mushroom Soup

by 15 Comments

If you’re looking for a dish that’s creamy, cheesy, and loaded with flavor, this cheesy green bean casserole is the answer. It’s easy, quick, and delicious without cream of mushroom soup! This is a recipe that can work really well at any family dinner or holiday meal. Whether it’s Thanksgiving dinner, Christmas, or just a cozy weeknight meal, this easy casserole recipe can win hearts.

Close-up of green bean casserole with gooey cheese and crunchy topping, made without mushroom soup.

Casseroles are comfort food and this one is my favorite next to my cheesy mashed potatoes sides. This one is a cheesy comfort food for all the cheese lovers out there. Kids love it, adults love it, it’s a crowd pleaser. Made with tender green beans tossed in a creamy cheese sauce, topped with crispy fried onions that add the perfect crunch, this is a must try recipe. 

This isn’t just any side, it’s the best green bean casserole for family gatherings and holiday feasts. Whether served alongside turkey, roasted whole chicken, or ham, it’s a timeless favorite that adds a touch of cozy, homemade goodness to every bite. If you’ve tried my Chicken and Dumpling Casserole, you know I love simple recipes that deliver big flavor. This easy casserole recipe is also full of flavor, hearty, crowd-pleasing, and made from scratch with simple ingredients.

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Creamy cheesy green bean casserole from scratch, served hot in a white plate with a crispy, bubbly topping.

WHY YOU’LL LOVE THIS CHEESY GREEN BEAN CASSEROLE

Easy to Make – This green bean casserole recipe comes together quickly with minimal prep. You don’t need to prepare any marinades, sauces, or cook for hours. With little ingredients and effort, this dish is ready in under an hour.

Flavor and Texture – Monterey Jack and Colby Jack melt into the sauce, creating a luxuriously creamy texture that coats every bean. The aromatics in the dish, onion, garlic, oregano, are appetizing.

Family Favorite – This easy casserole recipe is loved by kids and adults alike. Whenever I make it, there are no leftovers. I tried it for family gatherings around Christmas and my guests were asking for more. 

Better Than the Classic – Unlike the old fashioned green bean casserole that relies on condensed soup, this version is made from chicken broth. Trust me, this one is better! It’s rich, silky, and bursting with cheesy flavor.

Customizable – This cheesy green bean casserole recipe is full of flavor, hearty, and a complete meal on its own. But the best thing about it is that there’s plenty of room for variations. You can sneak in extra veggies, some pasta, some leftover Oven Roasted Chicken, and it will still taste great.

Ingredients and substitutions

Ingredients laid out to make creamy cheesy green bean casserole
  • Fresh Green Beans – Trimmed and cut into 2-inch pieces. Use fresh for the best texture, but you can substitute with frozen green beans (just thaw and pat dry).
  • Butter – Use unsalted butter. It adds richness and helps build the creamy base for the perfect cheesy green bean casserole recipe. You can use olive oil for a lighter version, or dairy free butter.
  • Onion & Garlic – For aroma and bold flavors, add finely chopped onion and minced fresh garlic.  You can use shallots and chives if you prefer something milder.
  • All-Purpose Flour – It thickens the sauce naturally. Any gluten-free flour works fine too.
  • Whole Milk – Milk gives the sauce a creamy, smooth texture. Dairy or non dairy milk will work fine here. 
  • Chicken Broth – Use low-sodium broth. You can use vegetable broth for a vegetarian option.
  • Worcestershire Sauce – It enhances the umami flavor. You can substitute it with soy sauce. 
  • Oregano, Salt, and Black Pepper – Seasonings balance the flavors and give a light herby note.
  • Monterey Jack & Colby Jack Cheese – These two are the secret behind that luscious melt. Cheddar cheese or mozzarella cheese can work too .
  • Crispy French Fried Onions – Divide them in two portions. They make the top crispy and crunchy.

See recipe card for quantities.

Instructions for cheesy green bean casserole recipe

This cheesy green bean casserole is a true crowd-pleaser and the ultimate classic holiday side dish. With its rich, creamy base and bubbly, golden brown cheesy topping, it brings comfort and flavor to any Thanksgiving table. Lets see how to make this casserole with the below steps!

Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.

Blanched green beans ready to assemble for making casserole.

Bring a large pot of salted water to a boil. Add the green beans to the boiling water and cook for 3–4 minutes until bright green and slightly tender. Drain and transfer immediately to a large bowl of ice water to stop the cooking. Drain again and set aside.

In a large skillet, butter, onion and garlic are readt to sauté.

In a large skillet, melt the butter over medium heat. Add the diced onion and sauté until softened, about 3 minutes. Stir in the fresh garlic and cook for another 30 seconds.

The cheesy sauce is getting ready for green bean casserole.

Sprinkle in the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the milk, broth, worcestershire sauce, and oregano, salt and pepper cooking until the sauce thickens, about 3–4 minutes.

Two types of cheeses being added to the sauce.

Reduce the heat to low and stir in the cheeses until melted and smooth. Stir in the ½ cup of crispy fried onions.

Blanced green beans and crispy fried onions being added to the cheesy sauce.

Add the blanched green beans to the sauce and toss to coat evenly. 

Cheesy green bean casserole is ready to be baked.

 Transfer the mixture to the prepared baking dish.

Bake for 20–25 minutes, until bubbly and golden. During the last 5 minutes, sprinkle the remaining ½ cup crispy french-fried onions over the top and return to the oven until lightly browned.

Let the casserole rest for 5 minutes before serving. Enjoy it hot as a cheesy, crowd-pleasing side dish!

Hint: For extra flavor and a creamier texture, mix some of the shredded cheese directly into the green bean mixture before baking, then sprinkle the rest on top for that perfect golden brown finish.

homemade cheesy green bean casserole with creamy sauce and melted cheese, baked to perfection.

Variations for this easy classic green bean casserole

  • Mushroom Cheesy Green Bean Casserole – Add sautéed mushrooms when adding green beans to the cheese sauce for extra depth and an earthy flavor that complements the creamy base. Follow the rest of the steps as I’ve mentioned above in the instructions.
  • Bacon Lover’s Green Bean Casserole Recipe – Stir in some crispy bacon when you add the green beans to the sauce. Sprinkle some on top instead of onions before baking for a crunchy bacon twist.
  • Spicy Cheesy Green Bean Casserole – Mix a dash of hot sauce, chopped Jalapenos, or cayenne pepper into the sauce if you like a little heat. The rest of the recipe remains the same.
  • Slow cooker cheesy green bean casserole -  Tender green beans are combined with a rich, cheesy sauce made from cream of mushroom soup, melted cheddar cheese, and a touch of seasoning, then cooked low and slow until perfectly creamy and flavorful. Using the slow cooker frees up valuable oven space during Thanksgiving or Christmas, making it ideal for busy holiday meals. 

Equipment

Top angle shot of creamy cheese green bean casserole without mushroom soup, a spoon being ready to scoop.

Serving suggestions for easy cheesy green bean casserole

Roasted Veggies: If you love roasted veggies and want some extra flavor, go ahead and serve some. This easy casserole recipe can pair well with Crispy Hot Honey Brussels Sprouts or Roasted Carrots and Asparagus. 

Salads: Casseroles pair well with salads. They add crunch and freshness. You should try my Shaved Brussels Sprout Salad or Crispy Chicken Caesar Salad. 

Sweet Potatoes: If you want to add something to make this casserole extra comforting, try serving it with my Crispy Air Fryer Sweet Potato Cubes, Air Fryer Sweet Potato Wedges, or cheesy mashed potatoes.

Soups: On a cold night, serve this easy casserole recipe with a hot bowl of soup. You can try my Spicy Vegetable Soup for some spicy kick. Or you can try cream of chicken soup.

Close-up of green bean casserole with gooey cheese and crunchy topping, made without mushroom soup.

Storage and reheating tips

Room Temperature: It’s best if you leave the cheesy green bean casserole at room temp not more than two hours. 

Refrigerator: You can save the leftovers in the fridge. Put the casserole in an airtight container for up to 4–5 days.

Freezer: Yup, that’s right! You can make this easy casserole recipe ahead (maybe for Thanksgiving) and freeze. Make portions and store in freezer safe ziplock bags for up to 2 months. Thaw overnight in the fridge before reheating. (They won’t be as crisp as fresh, but they won;t be mushy either). So its the BEST make-ahead green bean casserole ever!

Reheating: When reheating the refrigerated cheesy green bean casserole, Preheat the oven at 350°F and bake for 10–15 minutes. Or microwave single servings in 30-second bursts until hot.

Holiday cheesy green bean casserole with golden brown top, perfect for Thanksgiving dinner, being ready to be scooped.

Top Tip for the beast cheesy green bean casserole

  • Blanch your green beans just until tender-crisp because overcooked beans will turn mushy in the bake.
  • Use freshly shredded cheese instead of pre-shredded for the smoothest melt. Store bought shredded cheese has anticaking agents that interfere with texture.
  • Don’t skip the crispy onions, they add that crispy texture that we love.
  • If your sauce gets too thick, whisk in a splash of milk before adding the green beans.
  • Let the casserole rest before serving, it thickens as it cools slightly.

FAQ

Can I make this casserole ahead of time?

Yes! Assemble everything (except the fried onions topping), cover, and refrigerate up to 24 hours. Add onions and bake when ready to serve.

Can I use canned green beans?

You can, but fresh or frozen give a better texture and brighter color.

What cheese works best for green bean casserole?

A mix of Monterey Jack and Colby Jack is perfect for smooth melt and flavor, but cheddar or mozzarella work well too.

Can I double this recipe for a crowd?

Absolutely, just use a larger baking dish and extend baking time by about 10 minutes.

Creamy cheesy green bean casserole served on a serving plate with a golden fork on it.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this fresh green bean casserole recipe:

If you tried this Cheesy Green Beans Casserole recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Holiday cheesy green bean casserole with golden brown top, perfect for Thanksgiving dinner.

Cheesy Green Bean Casserole Recipe Without Mushroom Soup

Abi Guna
This cheesy green bean casserole is a creamy, flavorful twist on a classic holiday side dish. Made without mushroom soup and topped with melted cheese and crispy onions, it’s the perfect addition to your Thanksgiving or Christmas table.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 6 peoples
Calories 271 kcal

Equipment

  • Mixing Bowls
  • Measuring cups and spoons
  • Large Skillet
  • Baking Dish
  • Saucepan

Ingredients
  

  • 1.5 lb fresh green beans trimmed and cut into 2-inch pieces
  • 2 tablespoons unsalted butter
  • 1 small yellow onion finely chopped
  • 2 cloves garlic minced
  • 2 tablespoons all-purpose flour
  • 1 cup whole milk
  • 1 cup low-sodium chicken
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dried oregano
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup shredded Monterey jack cheese
  • ½ cup grated colby jack cheese
  • 1 cup crispy fried onions divided

Instructions
 

  • Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add the green beans and cook for 3–4 minutes until bright green and slightly tender. Drain and transfer immediately to a bowl of ice water to stop the cooking. Drain again and set aside.
  • In a large skillet, melt the butter over medium heat. Add the onion and sauté until softened, about 3 minutes. Stir in the garlic and cook for another 30 seconds.
  • Sprinkle in the flour and cook, stirring constantly, for 1 minute. Slowly whisk in the milk, broth, worcestershire sauce, and oregano, salt and pepper cooking until the sauce thickens, about 3–4 minutes.
  • Reduce the heat to low and stir in the cheeses until melted and smooth. Stir in the ½ cup of crispy fried onions.
  • Add the blanched green beans to the sauce and toss to coat evenly. Transfer the mixture to the prepared baking dish.
  • Bake for 20–25 minutes, until bubbly and golden. During the last 5 minutes, sprinkle the remaining ½ cup crispy fried onions over the top and return to the oven until lightly browned.
  • Let the casserole rest for 5 minutes before serving. Enjoy it hot as a cheesy, crowd-pleasing side dish!

Notes

  • Blanch your green beans just until tender-crisp because overcooked beans will turn mushy in the bake.
  • Use freshly shredded cheese instead of pre-shredded for the smoothest melt. Store bought shredded cheese has anticaking agents that interfere with texture.
  • Don’t skip the crispy onions, they add that crispy texture that we love.
  • If your sauce gets too thick, whisk in a splash of milk before adding the green beans.
  • Let the casserole rest before serving, it thickens as it cools slightly.
Keyword green beans, holiday recipes, side dish, Thanksgiving recipes

Oven roasted chicken and potatoes with garlic & herbs

by 21 Comments

An easy, fulfilling, and warm dinner that’s healthy and delicious is every one’s favorite dinner. This oven roasted chicken with potatoes is one of my favorite dinner recipes. It’s juicy, crispy on the outside, and tender inside. This recipe includes whole chicken, baby potatoes, which soak up all the flavor from the chicken, herbs, and butter. 

Oven roasted whole chicken with golden baby potatoes, garlic, and herbs in a serving platter.

You can serve this whole roasted chicken with homemade cranberry sauce, cheesy green beans, and creamy mashed potatoes on the side. And if you have any leftovers, transform them into a comforting chicken and dumpling casserole the next day! This oven roasted chicken with potatoes is the perfect easy one-pan dinner for busy weeknights. 

Those of you who’ve tried my Baked Lemon Pepper Chicken Thighs, you know exactly how much flavor a well-roasted chicken can bring to the table. I’m sure this oven baked chicken will become your go-to family dinner recipe for a long time. Not every Thanksgiving needs a roasted turkey, a roasted whole chicken is perfect for smaller gatherings too! It’s a cozy, flavorful option for the holiday season and family get-togethers, who doesn't love chicken recipes. You may also enjoy my Air Fryer Chicken Parmesan or Ground Chicken Stir Fry for more easy chicken dinners.

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Crispy skin roasted chicken and tender potatoes baked together with rosemary and thyme.

WHY YOU WILL LOVE THIS WHOLE ROASTED CHICKEN

Easy to Make – You don’t need any fancy equipment or expensive, exotic ingredients for this oven baked chicken. It’s as simple as mixing butter, herbs, and garlic, and letting your oven do the rest.

Perfect Family Dinner – This roast chicken recipe serves 4 to 6 people, making it ideal for weeknight dinners or small family gatherings. Add a few Roasted Mini Peppers or some Cranberry Sauce on the side, and you’ve got a fancy meal.

Great Texture and Flavor – This oven roasted chicken is not dry or bland. The crispy golden skin and tender, juicy chicken underneath make it exceptionally flavorful and rich. 

Make-Ahead Friendly – This recipe is freezer friendly and you can prepare it the night before serving. It’s the kind of easy chicken recipe for dinner that feels special but doesn’t stress you out. 

INGREDIENTS AND SUBSTITUTIONS

For this recipe, you don’t need a lot of ingredients. My recipe is carefully curated for less but most flavor giving ingredients. Once you’re done prepping the chicken, sit back and wait for the oven to do the job! It’s ideal for holiday dinners, busy weeknights, or even weekends. 

Ingredients laid out for making whole roasted chicken and potatoes
  • Whole Chicken: A 4–5 lb whole chicken works best for oven baked chicken recipes for dinner. You can substitute with bone-in chicken pieces or chicken breasts if you like (adjust baking time accordingly).
  • Baby Golden Potatoes: Baby potatoes roast perfectly in the same pan with the chicken. You can also use Yukon gold or red potatoes, cut into halves.
  • Butter: Butter gives the chicken that deep golden color and rich flavor. You can also substitute it with olive oil if you’re looking for healthy chicken meals for weight loss.
  • Olive Oil: It helps the potatoes crisp up beautifully.
  • Fresh Garlic: Fresh minced garlic gives the best aroma and flavor to the chicken. Garlic powder can work in a pinch. You can also use store-bought garlic paste.
  • Rosemary & Thyme: Fresh herbs are aromatic and enhance the flavor profile to the oven baked chicken. You can use dried herbs if you don’t have fresh herbs.
  • Paprika: Adds color and a mild smoky flavor.
  • Salt & Black Pepper: Always adjust to taste, especially if you use salted butter.

See recipe card for quantities.

Close up shot of easy and simple oven roasted chicken and potatoes, perfectly browned and ready to serve for dinner.

INSTRUCTIONS (HOW TO MAKE ROAST CHICKEN AND POTATOES RECIPE)

If you don’t know how to bake chicken in the oven, follow these instructions. Preheat the oven to 425°F (220°C) with the rack in the center so the heat circulates evenly around the bird for crisp skin and juicy meat. While it heats, remove any giblets, then pat the chicken completely dry with paper towels, moisture is the enemy of browning, and dry skin means it will render and crisp instead of steaming. If you have a couple extra minutes, leave the chicken uncovered on the counter for 10–15 minutes to take the chill off and air-dry further; this helps it roast more evenly and develop that deep golden color.

In a melted butter herbs and spices being added.

In a small bowl, combine melted butter,  garlic cloves, rosemary, thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper.

Baby potatoes being added to the casserole.

Toss the baby potatoes with olive oil, ½ teaspoon salt, and ½ teaspoon pepper.

Whole chicken and potatoes are seasoned and ready to bake in the oven.

Gently loosen the skin over the breast and thighs and brush half the garlic-herb butter under the skin. Brush the rest all over the outside of the chicken.

Roasted whole chicken and potatoes are placed in a cooling to cool down.

Place the pan in the oven and roast for 75–90 minutes, or until the thickest part of the chicken (inner thigh) using instant-read thermometer reaches 165°F (74°C).

About halfway through roasting, give the potatoes a quick stir so they brown evenly on all sides. When the chicken is done, take it out of the oven and let it rest for 10–15 minutes, this lets the juices settle so every slice is tender and juicy. Carve the chicken, pile the crispy roasted potatoes alongside, and don’t forget to spoon those flavorful pan drippings over the top before serving.

Hint: For extra-crispy skin and perfectly roasted potatoes, make sure not to overcrowd the pan, give the chicken and potatoes enough space for hot air to circulate. This helps them brown evenly and develop that irresistible golden crust.

Juicy roasted chicken with garlic-herb potatoes, a simple one-pan dinner from the oven.

VARIATIONS FOR OVEN ROASTED CHICKEN

  • Lemon-Herb Roasted Chicken Recipe: If you love citrusy flavors, squeeze a lemon over the chicken before roasting and tuck a few slices inside the cavity. It’ll give your oven baked chicken a citrusy aroma and sour punch.
  • Spicy Paprika Oven Roasted Chicken: For spice lovers, this recipe can be modified to add extra heat. Just add ½ teaspoon cayenne or chili flakes to your garlic butter mix for a spicy, smoky version of this roast chicken recipe.
  • Garlic-Parmesan Roasted Chicken: This recipe is very versatile so everyone can enjoy it. If you like cheese, you can mix 2 tablespoons of grated Parmesan into the butter mixture. The result? Crispy, cheesy skin with incredible flavor. You can twist the original recipe and it according to your own chicken dinner ideas.

Equipment

Chicken leg quarters and baby potatoes close up shot served on a white plate.

SERVING SUGGESTIONS FOR OVEN ROASTED CHICKEN RECIPE

Roasted Veggies: Fiber rich veggies are the perfect side serving for this protein dish. Pair your oven roasted chicken with Roasted Cauliflower and Carrots, Broccoletti, or Hot Honey Brussel Sprouts for a colorful, nutrient rich meal.

Naan: Serve this dish with Cheese Naan bread for an even heartier meal. 

Fresh Salads: A crisp Shaved Brussels Sprout Salad can be a perfect pairing for this roast chicken recipe.

Sauces and Dips: You can also serve this oven baked chicken with Cranberry Sauce for a sweet-tart contrast or Parmesan Ranch Dip.

STORAGE AND REHEATING TIPS

Room Temperature: You can keep the leftover roasted chicken at room temperature for 2 hours. Reheat in the oven at 350°F until warmed through to keep the skin crispy.

Refrigerator: You can store the leftover oven roasted chicken in the fridge in an airtight container for up to 4 days. Reheat in the oven at 350°F until warmed all the way through.

Freezer: This recipe is completely freezer friendly. You can freeze carved chicken portions for up to 2 months (or whole chicken, I don’t mind). Thaw overnight in the fridge before reheating. Reheat in the oven at 350°F until it’s warmed all the way through.

close up leg part of oven roasted chicken and potatoes, perfectly browned and ready to serve for thanksgiving dinner

Top tips for easy oven roasted chicken and potatoes recipe

  • Pat the chicken completely dry before roasting for that golden, crispy finish.
  • Use a thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F (74°C).
  • Let it rest before slicing to lock in juices.
  • Don’t overcrowd the pan, give the potatoes space to roast, not steam.
  • If the skin browns too quickly, tent loosely with foil halfway through baking.

FAQ

How long to bake chicken in oven?

For a 4–5 lb whole chicken, bake at 425°F for 75–90 minutes, or until the internal temperature hits 165°F (74°C). This ensures that your oven roasted chicken is cooked all the way through.

Can I use chicken pieces instead of a whole chicken?

Yes you can, but reduce the baking time. Bone-in thighs or drumsticks take around 45–55 minutes at 375°F.

How do you keep roasted chicken juicy?

Coat it with butter under and over the skin, and don’t skip the resting time after baking. That’s the secret to juicy oven roasted chicken.

Can I add other veggies with potatoes?

Definitely! Carrots, brussels sprouts, or even onions roast beautifully in the same pan.

Is this a healthy chicken recipe for dinner?

Yes! It’s made with healthy ingredients like protein, healthy fats, and no processed sauces. You can also skip the butter for lighter healthy chicken meals for weight loss.Swap with olive oil.

Can you roast chicken and potatoes together?

Yes! Roasting chicken and potatoes together creates an easy one-pan meal where the potatoes absorb the flavorful juices from the chicken while becoming crispy and golden.

Why are my roasted potatoes not crispy?

Roasted potatoes turn crispy when they are evenly coated in oil, spread in a single layer, and cooked at a high oven temperature without overcrowding the pan.

What sides go well with roasted chicken and potatoes?

Roasted chicken and potatoes pair well with caesar salads, roasted vegetables, roasted mini peppers, green beans, or sauteed broccolini.

Whole roasted chicken surrounded by roasted baby potatoes and fresh herbs.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Oven roasted chicken and potatoes recipe:

If you tried this Oven Roasted Chicken and Potatoes recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Easy oven roasted chicken and potatoes, perfectly browned and ready to serve for dinner.

Oven roasted chicken and potatoes with garlic and herbs

Abi Guna
This oven roasted chicken and potatoes recipe is an easy one-pan dinner with juicy, flavorful chicken, crispy golden potatoes, garlic, and herbs. Perfect for busy weeknights or Sunday dinners, Thanksgiving dinner or Christmas, it’s a simple, comforting meal everyone will love.
5 from 10 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dinner
Cuisine American
Servings 8 people
Calories 455 kcal

Equipment

  • Roasting pan
  • Wire rack
  • Mixing Bowls
  • Meat thermometer

Ingredients
  

  • 1 whole chicken about 4–5 lbs
  • 2 lbs baby potatoes
  • 4 tablespoons unsalted butter melted
  • 3 tablespoons olive oil for potatoes
  • 4 garlic cloves minced
  • 2 teaspoons fresh rosemary finely minced
  • 2 teaspoons fresh thyme finely minced
  • 1 teaspoon paprika
  • 1½ teaspoons salt divided
  • 1 teaspoon black pepper divided

Instructions
 

  • Set to 425°F (220°C) with the rack in the center.
  • Remove giblets. Pat the chicken very dry with paper towels (dry skin = crispier skin). Tuck the wing tips under the body and place the chicken breast-side up on a roasting rack set inside a large roasting pan.
  • In a small bowl, combine melted butter, minced garlic, rosemary, thyme, paprika, 1 teaspoon salt, and ½ teaspoon pepper.
  • Gently loosen the skin over the breasts and thighs and brush half of the garlic-herb butter under the skin. Place a small handful of fresh herb sprigs (rosemary/thyme) inside the chicken cavity for extra flavor as it roasts. If desired, add a few lemon wedges or garlic cloves to the cavity as well.
  • Tie the legs together with kitchen twine to help the chicken cook evenly and retain moisture. Brush the remaining butter all over the outside of the chicken.
  • In a bowl, toss the baby potatoes with olive oil, ½ teaspoon salt, and ½ teaspoon pepper. Arrange them around the chicken in the pan, leaving a little space so they roast, not steam.
  • Transfer to the oven and roast for 75–90 minutes, until the thickest part of the thigh registers 165°F (74°C) on a meat thermometer. Stir the potatoes once halfway through so they brown evenly. If the skin browns too quickly, tent loosely with foil for the last 10–15 minutes.
  • Remove from the oven and rest 10–15 minutes before carving. Serve the juicy chicken with the crispy roasted potatoes, and spoon pan drippings over the top. Enjoy!

Notes

  • Pat the chicken completely dry before roasting for that golden, crispy finish.
  • Use a thermometer to check the internal temperature. The thickest part of the thigh should reach 165°F (74°C).
  • Let it rest before slicing to lock in juices.
  • Don’t overcrowd the pan, give the potatoes space to roast, not steam.
  • If the skin browns too quickly, tent loosely with foil halfway through baking.
Keyword Chicken, Dinner, holiday recipes, Thanksgiving recipes

Cranberry Sauce From Dried Cranberries - Easy Holiday Recipe

by 9 Comments

If you’ve ever thought cranberry sauce was only for Thanksgiving, this cranberry sauce with dried cranberries recipe is about to change your mind. It’s tangy, slightly sweet, perfectly spiced with cinnamon, and has just the right amount of citrus from the orange juice and zest. Honestly, it’s so flavorful that you’ll want to enjoy it year-round. Drizzle the cranberry sauce over whole roasted chicken or turkey to enjoy!

Homemade cranberry sauce made with dried cranberries served in a white bowl on a holiday table.

There’s no better way to bring bold cranberry flavor to your holiday table than with a simple, homemade holiday saucelike this one. Whether you’re planning a cozy Christmas dinner or a classic Thanksgiving dinner, this smooth and sweet sauce adds the perfect balance of brightness and tang.

For those of you who’ve tried my Pumpkin Cheese Ball or Roasted Carrots Hummus, you know I love dips and spreads that double as sides. This homemade cranberry sauce recipe with orange juice falls into that category—it’s easy, versatile, and adds that festive pop of flavor to any meal. If you want to make a sugar free cranberry sauce, I’ve shared the substitutes as well.

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Close-up of smooth, sweet-tart cranberry sauce with rich cranberry flavor, perfect for Thanksgiving dinner.

WHY YOU WILL LOVE THIS CRANBERRY SAUCE WITH DRIED CRANBERRIES

Easy recipe to Make – Dried cranberries might intimidate you, but soak them for 5 minutes and you’ve conquered them. Simmer them in orange juice and water mixture and that’s all. Within a few minutes, using a few ingredients, you have yourself a perfect cranberry sauce recipe with orange juice. 

Quick & simple: Ready in about 15 minutes.

Festive and Flavorful – The orange juice and zest paired with cinnamon make this cranberry sauce taste like the holidays in a bowl. You can make it in big batches and save for upcoming holidays! It works magically with almost anything.

Better Than Store-Bought – Homemade cranberry sauce beats the canned stuff every single time. Plus, you can adjust the sweetness to your preference. Or, you can make a sugar free cranberry sauce within minutes.

Versatile – You can serve this cranberry sauce with roasted meats, sandwiches, breakfast items, or even desserts. It pairs wonderfully with sweet as well as savory dishes.

INGREDIENTS AND SUBSTITUTIONS

This Thanksgiving cranberry sauce made with just a few basic ingredients, it transforms dried cranberries into a luscious, jammy tart sauce that’s ideal for any holiday meal. Even if fresh berries aren’t in season, you can still enjoy that nostalgic cranberry season taste, a festive touch to say happy holidays in every spoonful. Lets see the ingredients below!

ingredients laid out for Easy holiday sauce made from basic ingredients for cranberry sauce.
  • Dried Cranberries (Craisins) – Soak the dried cranberries for 5 minutes. They plump up well when simmered. If you prefer frozen or fresh cranberries (whole berries), you can swap them in, but the cook time will be shorter.
  • Water – It helps rehydrate the dried cranberries.
  • Orange Juice – Adding orange juice to soak the dried cranberries gives them tangy freshness. You can substitute with grapefruit juice or apple juice or lemon juice if you don’t have oranges.
  • Brown Sugar or White sugar – Brings warmth and depth. You can use stevia, erythritol, or monk fruit extract or maple syrup as a substitute for a sugar free cranberry sauce.
  • Orange Zest – A little goes a long way. It will add that zesty freshness to this homemade cranberry sauce with dried cranberries. You can use any other citrus fruit zest as a substitute for.
  • Cinnamon Stick – Cinnamon adds a nutty flavor and infuses the sauce with warm spice. Ground cinnamon can be used in a pinch.
  • Salt – Just a pinch enhances all the flavors.
  • Cornstarch & Water – Cornstarch creates a slurry to thicken the sauce into that glossy, spoonable consistency.

See recipe card for quantities.

HOW TO MAKE CRANBERRY SAUCE WITH DRIED CRANBERRIES

Easy holiday sauce made from basic ingredients in a saucepan.

In a medium saucepan, combine dried cranberries, water, and orange juice. Let them sit for 5 minutes to begin softening.

Ingredients added to the saucepan to make the cranberry sauce.

Add sugar, orange zest, cinnamon, and salt. Bring the mixture to a gentle boil over medium heat.

The dried cranberries being pulmped up.

Reduce the heat and let the sauce simmer for 8–10 minutes, stirring occasionally, until the cranberries are plump and soft.

cornstarch being added to make cranberry sauce.

Slowly whisk the slurry into the simmering sauce and cook for 2–3 more minutes.

Cook, stirring constantly, until the sauce thickens and turns glossy and the dried cranberries are plump (2–3 minutes after adding the slurry). You’ll know it’s ready when a spoon dragged across the pan leaves a brief trail and the sauce lightly coats the back of the spoon. Remove from heat and let the sauce cool; it will continue to thicken as it stands.

Serve this cranberry sauce with dried cranberries warm or chilled. For the best flavor, chill at least 1 hour if serving cold. Store leftovers in an airtight container in the refrigerator for up to 7 days.

Hint: For a smoother sauce, mash lightly with a spoon or blend briefly with an immersion blender once it cools slightly.

Easy holiday sauce made from basic ingredients, showing plump dried cranberries simmered into a glossy tart sauce.

VARIATIONS FOR CRANBERRY SAUCE RECIPE WITH ORANGE


Sugar-Free Cranberry Sauce: If you want to cut back on sugar, swap the brown sugar with monk fruit sweetener, erythritol, or stevia. Adjust the amount to taste. The rest of the recipe remains the same so you can follow it step by step and make the best homemade cranberry sauce.

Apple Cranberry Sauce with Dried Cranberries: If you want to swap oranges with something else, that’s tart-sweet, go for apples! Replace orange juice with half part apple juice and half part apple cider vinegar. Follow the same steps as in this recipe. It will have a different yet delicious flavor and aroma.

Spiced Holiday Cranberry Sauce Recipe with Orange: If you love warm spices, you can add ground nutmeg and cloves along with the cinnamon stick. This gives the sauce a deeper holiday flavor. Just be careful not to add too much, as these spices can be quite strong. 

Equipment

  • Saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoon
Sweet and tangy cranberry sauce with a smooth texture in a spoon, garnished with fresh herbs on a holiday table.

SERVING SUGGESTIONS FOR CRANBERRY SAUCE WITH DRIED CRANBERRIES

Sandwiches: This sweet and tangy cranberry sauce is the perfect spread for sandwiches. You can serve it on the side or spread it on the turkey sandwich. Try it with my Turkey Melt Sandwich, Grilled Cream Cheese Sandwich, Chicken Salad Melt, or Hummus Bagel. 

Roasted Vegetables: Pair this sauce with a hearty side of Crispy Hot Honey Brussel Sprouts or Roasted Mini Peppers. The caramelized flavors of roasted veggies go beautifully with the tart-sweet cranberry sauce. 

Salads: You’ll be amazed by how this easy homemade cranberry sauce can give a bold flavor to a boring salad. You must try it with my (not boring) Shaved Brussels Sprout Salad, Crispy Chicken Caesar Salad, or Salmon Kale Quinoa Salad.

Casseroles: For those of you who want a bolder flavor for a casserole, serve it with cranberry sauce with dried cranberries. I tried it with my Chicken and Dumpling Casserole, and it was delicious!

Dinners: Serve this homemade cranberry sauce recipe with orange alongside juicy Air Fryer Chicken Meatballs or BBQ Chicken Thighs, Shrimp Skewers, or Oven Roasted Chicken with Potatoes. It’s a surprising but delicious way to add a festive twist to everyday chicken recipes.

Holiday Appetizers: You can spoon this sauce over crackers with cheese, or even use it as a dip with the Pumpkin Cheese Ball or any other appetizer. It’s an easy way to upgrade your appetizer spread.

Sweet Pairings: Try it with Pumpkin Hand Pies, Apple Turnovers, or Apple Cinnamon Oatmeal. The tartness of the cranberries balances perfectly with these cozy, sweet, fall dishes.

A spoon ready to scoop the Festive cranberry sauce with dried cranberries.

STORAGE AND REHEATING TIPS FOR EASY CRANBERRY SAUCE

  • Room Temperature: This leftover cranberry sauce with dried cranberries can stay fresh at room temperature for 2-3 hours. After that, transfer the delicious homemade cranberry sauce in a mason jar  to refrigerate it for optimal flavors.
  • Refrigerator: Let the sauce cool down completely. Store in an airtight container in the fridge for up to 2 weeks.
  • Freezer: Freeze in a sealed freezer-safe bag or container for up to 3 months. Thaw overnight in the fridge before serving.
  • Reheating: Warm gently on the stovetop over low heat, adding a splash of water or orange juice if it’s too thick.

TOP TIPS FOR MAKING THE BEST CRANBERRY SAUCE RECIPE

  • Let the cranberries soak for a few minutes before cooking; it helps soften them faster.
  • Remove the cinnamon stick before thickening the sauce.
  • Keep in mind the sauce thickens as it cools, so don’t overdo the cornstarch.
  • Taste-test the sweetness. Dried cranberries can vary in sweetness. So adjust sugar to preference.
  • If you’re going for a sugar free cranberry sauce, use unsweetened cranberries.
  • This sauce recipe has a chunky texture, you can use a hand blender and blend it till it’s smooth if you don’t want chunks.

FAQ

Can I make this cranberry sauce with dried cranberries ahead of time? 

Definitely. It actually tastes better the next day once the flavors meld. Perfect for meal prep or holiday dinners.

How do I make a sugar free cranberry sauce with dried cranberries?

Replace the brown sugar with a sugar substitute like monk fruit, erythritol, or stevia. Start with a small amount and adjust to taste.

Can I use ground cinnamon instead of a stick?

Yes, use ¼ teaspoon ground cinnamon if you don’t have a cinnamon stick. Add it in with the sugar and zest.

What does cranberry sauce go with?

It’s not just for turkey! This cranberry sauce with dried cranberries pairs with chicken, pork, sandwiches, roasted vegetables, or even as a topping for desserts.

Homemade cranberry sauce made with dried cranberries served in a white bowl on a marble table.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Christmas cranberry sauce recipe:

If you tried this  Cranberry Sauce with Dried Cranberries recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Festive cranberry sauce with dried cranberries, ideal for Christmas dinner or any holiday meal.

Cranberry Sauce From Dried Cranberries - Easy Holiday Recipe

Abi Guna
This cranberry sauce with dried cranberries is the perfect blend of sweet and tart, with a rich, jammy texture and a vibrant burst of flavor. It’s an easy, no-fuss side dish that adds a festive touch to your Thanksgiving or Christmas table and the best part is, it comes together quickly with pantry staples.
5 from 5 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Side Dish
Cuisine American
Servings 2 cups
Calories 61 kcal

Equipment

  • Saucepan
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 ½ cup dried cranberries (Craisins)
  • ½ cup water
  • ¾ cup fresh orange juice
  • ¼ cup light brown sugar
  • 1 teaspoon fresh orange zest
  • ½ inch cinnamon stick
  • Pinch of salt
  • 1 ½ tablespoons cornstarch + 2 tablespoon water

Instructions
 

  • In a medium saucepan, combine dried cranberries, water, and orange juice. Let them sit for 5 minutes to begin softening.
  • Add sugar, orange zest, cinnamon, and salt. Bring the mixture to a gentle boil over medium heat.
  • Reduce the heat and let the sauce simmer for 8–10 minutes, stirring occasionally, until the cranberries are plump and soft. Remove the cinnamon stick at this stage.
  • In a small bowl, mix cornstarch and water until smooth. Slowly whisk the slurry into the simmering sauce and cook for 2–3 more minutes, stirring constantly, until the sauce thickens and turns glossy.
  • Remove from heat and let the sauce cool, it will thicken even more as it stands.
  • Serve warm or chilled. Store leftovers in an airtight container in the refrigerator for up to 7 days.

Notes

  • Let the cranberries soak for a few minutes before cooking; it helps soften them faster.
  • Remove the cinnamon stick before thickening the sauce.
  • Keep in mind the sauce thickens as it cools, so don’t overdo the cornstarch.
  • Taste-test the sweetness. Dried cranberries can vary in sweetness. So adjust sugar to preference.
  • If you’re going for a sugar free cranberry sauce, use unsweetened cranberries.
  • This sauce recipe has a chunky texture, you can use a hand blender and blend it till it’s smooth if you don’t want chunks.
Keyword holiday recipes, sauces, side dish

Easy Chicken and Dumpling Casserole with Biscuit Dough

by 13 Comments

If you’re craving some cozy comfort food on an autumn eve, this Chicken and Dumpling Casserole is the perfect choice. It’s creamy, hearty, and topped with fluffy golden biscuits that taste just like homemade dumplings. Even better, it comes together in under an hour, making it one of those family dinner recipes you’ll return to again and again.

Golden baked chicken and dumpling casserole made with biscuit dough in a white casserole dish.

This easy casserole recipe is great for busy weeknights, Sunday dinners, or whenever you’re in the mood for a warm and satisfying meal. Use the leftover chicken from Oven roasted whole chicken for making this quick casserole! Add a spoonful of Cranberry sauce on the side for a burst of sweet-tart flavor with creamy casseroles. If you love cozy comfort food dinners like Chicken Salad Melt Sandwich, be sure to explore my easy chicken recipes collection for more family-friendly meals perfect for busy weeknights.

For another creamy chicken dinner, you’ll love my Chicken Tikka Masala or comforting Baked Lemon Pepper Chicken. And if you’re in the mood for something warm and sweet to finish the meal, don’t miss my Pumpkin Mug Cake or Dark Chocolate Fudge with Almonds

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Serving creamy chicken and dumpling casserole with vegetables and biscuit dumplings.

WHY YOU WILL LOVE THIS CHICKEN AND DUMPLING CASSEROLE

  • Easy Comfort Food – This chicken casserole recipe is delicious, easy to make, and fulfilling. It requires minimal prep and can satisfy your cravings.  
  • Family Favourite – This dish will please everyone in your home. From kids to adults, ever will love the combination of crispy biscuits and a creamy filling. 
  • Versatile – You can swap in rotisserie chicken, turkey, or leftover roast. It will still taste great!
  • One Dish Meal – Protein, veggies, and bread all in one! This chicken and dumpling casserole is nutritious and fulfilling.

INGREDIENTS AND SUBSTITUTIONS

Ingredients laid out for chicken and dumpling casserole.
  • Cooked Shredded Chicken – You’ll need three cups of cooked shredded chicken. You can also use rotisserie chicken, leftover chicken breasts, or freshly cooked chicken for this easy chicken casserole recipe.
  • Butter – Adds richness and helps sauté the vegetables.
  • Onion & Celery – These two ingredients will enhance the flavour of the filling. You can substitute celery with leek.
  • Garlic – Fresh minced garlic works as a great aromatic. You can use chives if you want to ditch the garlic.
  • Flour – Thickens the creamy sauce.
  • Poultry Seasoning – Adds that classic chicken and dumpling flavor.
  • Salt & Pepper – Adjust to taste.
  • Chicken Broth – It’s the base of the sauce (to get that cream of chicken soup). You can make fresh broth, store bought, or any leftovers.
  • Worcestershire Sauce - Gives the umami depth flavor to the creamy chicken sauce.
  • Frozen Peas & Carrots – They’ll add extra flavor and texture to the casserole.
  • Refrigerated Biscuit Dough – Make sure to use refrigerated and quartered biscuit dough for a crisp and even cooking. Even biscuit mix will work here

See recipe card for quantities.

INSTRUCTIONS (For Chicken and Dumpling Casserole Recipe )

In a skillet onion, celery and garlic being ready for sautéed.

In a skillet on a medium heat, melt butter followed by onion and celery and sauté for 4–5 minutes.

In a skillet veggies being added and sautéed.

Stir in garlic and frozen carrot and peas.

Flour and seasonings sprinkled over the veggies in the skillet.

Sprinkle flour over the vegetables and stir for 1 minute to form a roux.

Chicken broth being added to the skillet.

Slowly whisk in chicken broth until smooth and slightly thickened.

Shredded chicken being added to the skillet.

Stir in poultry seasoning, salt, pepper, shredded chicken.

Unbaked chicken and dumpling casserole topped with biscuit dough pieces ready for the oven.

Transfer the mixture to a casserole dish. Arrange quartered biscuit pieces evenly over the chicken mixture.

Arrange the biscuit pieces evenly over the creamy chicken filling and lightly press them into the surface so the bottoms make contact with the sauce (this helps them steam and rise). Leave a little space between pieces, they’ll puff up beautifully as they bake. Transfer the dish to the oven and bake for 25–30 minutes until the biscuits are deep golden brown on top and cooked through. Remove from the oven and let the casserole rest for 5 minutes so the sauce thickens slightly and the biscuits finish setting. Spoon into bowls and serve hot.

Hint: Lift one biscuit, the underside should look set, not doughy, and the filling should be bubbling around the edges.

Golden baked chicken and dumpling casserole made with biscuit dough in a white casserole dish.

VARIATIONS FOR THIS EASY CASSEROLE RECIPE

Cheesy Chicken and Dumpling Casserole -  If you’re a cheese lover, you’ll enjoy this variation. Just stir in 1 cup of shredded cheddar or mozzarella into the creamy chicken filling before topping it with biscuits. The melted cheese makes this chicken dumplings casserole recipe extra rich and gooey.

Chicken and Dumpling Casserole with Vegetables - If you want to sneak in more veggies, this is the perfect way. Along with peas and carrots, add frozen corn, green beans, or broccoli florets. They blend beautifully with the creamy sauce and make the dish even heartier.

Turkey and Dumpling Casserole -  Got leftover Thanksgiving turkey? Swap the shredded chicken with turkey. It’s a great way to reinvent leftovers. If you have some leftovers from our Turkey Melt Sandwich, that would work great too.

Spoonful of chicken and dumpling casserole with biscuit topping.

SERVING SUGGESTIONS FOR CHICKEN AND DUMPLING CASSEROLE RECIPE

Roasted Veggies: This casserole recipe pairs wonderfully with roasted vegetables, especially if you’re skipping them in the casserole. Try it with Roasted Mini Peppers with Balsamic and Garlic or Roasted Cauliflower and Carrots for extra fiber and flavor.

Salads: My dumpling casserole will inspire anyone if it’s served with a crisp salad on the side. Try Easy Crispy Chicken Caesar Salad, or for a crunchy twist, pair it with Shaved Brussels Sprout Salad.

Potatoes: Casseroles and potatoes are a comforting duo. You can serve this with Sweet Potato Wedges or cheesy mashed potatoes for an even heartier meal.

Soups: If you’re serving a crowd, start with a bowl of soup. This casserole pairs well with our Spicy Vegetable Soup or cream of mushroom soup.

Breads: Even though the biscuits act as dumplings, an extra bread side never hurts. Try my Pumpkin Cheese Ball served with crackers as an appetizer, or garlic bread as a side.

Equipment

  • 9x13-inch baking dish
  • Large skillet or saucepan
  • Measuring cups and spoons
  • Cooling rack
Plate of creamy chicken casserole topped with golden biscuit dumplings

STORAGE AND REHEATING TIPS FOR CHICKEN AND DUMPLING CASSEROLE

Room Temperature: This casserole is best served hot and fresh, but it can sit for up to 2 hours at room temperature.

Refrigerator: You can store it in the fridge in an airtight container for 3–4 days.

Freezer: Freeze tightly wrapped portions of this chicken casserole for up to 2 months. Or if you’re preparing ahead of time, wrap the dish tightly in plastic wrap and then freeze.

Reheating and Thawing: Reheat the refrigerated dumpling casserole in the oven at 350°F (175°C) for 15–20 minutes. Thaw the frozen casserole in the fridge for 6 hours and then reheat at the same temperature.

TOP TIPS FOR CHICKEN AND DUMPLING CASSEROLE

  • Cut biscuit dough into quarters so they bake evenly and puff up nicely.
  • Bake uncovered to keep the tops golden brown.
  • Don’t overcook the sauce before baking; it thickens more in the oven.
  • Use rotisserie chicken for convenience and flavor.

FAQ

Can you put raw chicken in a casserole?

No. Casseroles are always made with cooked chicken. If you use raw chicken, it will either be undercooked or everything else in the casserole will be overcooked by the time chicken is done.

Can I use rotisserie chicken in this casserole?

Yes! Rotisserie chicken works perfectly and saves time. Just shred the meat and mix it in with the sauce. You can also swap in leftover turkey from my Turkey Melt Sandwich Recipe.

What kind of biscuits work best for Chicken and Dumpling Casserole?

Refrigerated biscuit dough (like Pillsbury Grands) bakes up fluffy and golden, making them ideal for this recipe.

Can I make Chicken and Dumpling Casserole ahead of time?

Yes, you can prepare the filling up to 24 hours in advance. Store it covered in the refrigerator, then top with biscuits and bake when ready to serve. This makes it a great option for meal prep and family dinners.

Plate of creamy chicken casserole topped with golden biscuit dumplings recipe.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with creamy chicken and dumpling casserole recipe:

If you tried this  Easy Chicken and Dumpling Casserole recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Comfort food chicken and dumpling casserole baked until golden brown and bubbling.

EASY CHICKEN AND DUMPLING CASSEROLE (With Biscuit Dough)

Abi Guna
This comforting chicken and dumpling casserole is packed with tender shredded chicken, hearty vegetables, and a rich, creamy sauce, all topped with fluffy, golden biscuit dough. It’s an easy one-pan dinner that brings cozy, homemade flavor to your table with minimal effort. Perfect for busy weeknights or family gatherings, this casserole is classic comfort food everyone will love
5 from 7 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dinner
Cuisine American
Servings 6
Calories 335 kcal

Equipment

  • Baking Dish
  • Large Skillet
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • 3 cups cooked shredded chicken
  • 2 tablespoons butter
  • 1 small yellow onion diced
  • 2 stalk celery diced
  • 2 cloves garlic minced
  • ¼ cup all-purpose flour
  • 2 teaspoons dried poultry seasoning
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 cups chicken broth low sodium
  • ½ tablespoon Worcestershire sauce
  • 1½ cups frozen peas and carrots
  • 1 can refrigerated biscuit dough (8 biscuits), quartered

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a skillet, melt butter over medium heat.
  • Add onion and celery and sauté for 4–5 minutes until softened. Stir in garlic and cook for another 30 seconds.
  • Sprinkle flour over the vegetables and stir for 1 minute to form a roux.
  • Slowly whisk in chicken broth and Worcestershire sauce until smooth and slightly thickened.
  • Stir in poultry seasoning, salt, pepper, shredded chicken, and frozen peas and carrots.
  • Simmer for 3–4 minutes until the mixture thickens into a creamy sauce.
  • Remove from heat. Transfer the mixer to a casserole dish. Arrange quartered biscuit pieces evenly over the chicken mixture.
  • Lightly press them into the surface, they’ll puff up beautifully as they bake.
  • Transfer the dish to the oven and bake for 25–30 minutes, or until the biscuits are golden brown and cooked through.
  • Let rest for 5 minutes before serving.

Notes

Biscuit tips: Store-bought biscuit dough works perfectly for a quick shortcut, but you can use homemade biscuit dough if you prefer a more from-scratch flavor. Lightly press the dough into the filling so it steams and rises beautifully as it bakes.
Thickening the sauce: If your filling seems thin before baking, simmer it for a few more minutes to thicken. It will also continue to thicken as it bakes and cools.
Make-ahead: You can prepare the filling a day ahead and refrigerate. Add the biscuit dough just before baking.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Keyword casserole, Chicken, Dinner

Shaved brussels sprouts salad with maple dijon dressing

by 17 Comments

Looking for a perfect winter salad? If yes, then search no further. This crisp, colorful, and refreshing Shaved Brussels Sprout Salad is as healthy as it is delicious. The texture and flavor of this healthy salad are its best parts. The crunchy apples, shaved/shredded brussels sprouts, with tart cranberries, and toasted pecans is a perfect combination, make it irresistible.

Shaved Brussels sprouts salad tossed with maple Dijon dressing, cranberries, and pecans in a white bowl.

On top of that, a zesty Dijon-maple dressing adds depth to the flavor. In short, this brussels sprout salad recipe is the perfect balance of sweet, savory, and tangy. I often make this salad when I have Brussels sprouts left over after making my family’s favorite roasted Brussels sprouts. Besides being easy and quick to make, this salad is packed with nutrients. It’s a great meal if you’re on a diet, just like my Chicken Caesar Salad.

Don’t miss more comforting favorites — try my Turkey Melt Sandwich with Cranberry Relish for a cozy family lunch, or whip up Baked Lemon Pepper Chicken Thighs for an easy weeknight dinner. If you’re planning holiday leftovers, pair this salad with vibrant veggie sides like Roasted Carrots and Asparagus. And for dessert, a warm Pumpkin Mug Cake or rich Dark Chocolate Fudge with Almonds is the perfect sweet finish.

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In a white bowl, Crisp Brussels sprouts salad with apples and maple dressing, perfect fall side dish.

WHY YOU WILL LOVE THIS SHAVED BRUSSELS SPROUT SALAD RECIPE

  • Crisp & Refreshing – Thinly sliced sprouts paired with apples and cranberries make this salad crunchy, juicy, and refreshing.
  • Nutritious – Brussels sprouts are packed with vitamins and fiber. Paired with heart-healthy olive oil and pecans. Remember “An Apple a Day, Keeps the Doctor Away”?
  • Quick & Easy – This whole salad recipe comes together in just 20 minutes. No cooking is required! Just shave, whisk, and toss. How long or difficult could that be?
  • Make-Ahead Friendly – Brussels sprouts hold up well in the fridge, so you can prep this salad a few hours before serving without it going soggy.

INGREDIENTS AND SUBSTITUTIONS for Make-Ahead Shaved Brussels Sprouts Salad (Holiday Side Edition)

Ingredients laid out for Fresh Brussels sprouts salad.
  • Brussels Sprouts – The star of the dish, shaved/shredded brussels sprouts! Use fresh sprouts and slice them thinly with a sharp knife, mandoline, or food processor. If you’re short on time, look for pre-shredded Brussels sprouts.
  • Apples – Choose crisp varieties like Honeycrisp, Gala, or Pink Lady. Pears also work beautifully for a sweeter touch.
  • Dried Cranberries – They add a tart, chewy bite. If you don’t like cranberries, you can swap them with dried cherries or raisins.
  • Toasted Pecans – They add crunch and richness. Walnuts, almonds, or even sunflower seeds make great substitutes.
  • Shallot – It provides a subtle sharpness. You can also use red onion or green onion if you want to skip the shallot.
  • Olive Oil – Forms the rich base of the dressing and helps coat the salad evenly.
  • Lemon Juice – Adds a bright, citrusy tang that balances the earthy sprouts. You can also use store bought lime juice.
  • Apple Cider Vinegar – Brings a mild acidity and depth of flavor to the shredded brussels sprouts. You can swap it for rice wine vinegar or white wine vinegar.
  • Maple Syrup – Provides natural sweetness to offset the tart and savory notes. Honey can be a good substitute for this salad recipe.
  • Dijon Mustard – Helps emulsify the dressing while adding a sharp, tangy bite.
  • Garlic – Freshly minced garlic enhances the flavor with a subtle kick. You can substitute it with garlic powder as well.
  • Salt – Essential for balancing flavors. Adjust to your taste.
  • Black Pepper – Adds gentle heat and rounds out the dressing.

See recipe card for quantities.

Instructions (For Shaved Brussels Sprout Salad Recipe)

Rinse the Brussels sprouts, pat dry, and trim off the woody stem ends. Peel away any yellowed or tough outer leaves and discard. Place the sprout cut-side down and slice very thinly (about 1–2 mm) crosswise to create fine shreds. Fluff with your fingers to separate.

Tossing Brussels sprouts, apples, shallots, cranberries and pecans in a bowl.

Add the sliced apples, cranberries, pecans, and shallots to the large bowl with the shaved/shredded Brussels sprouts.

Close-up of maple Dijon dressing.

In a small bowl or jar, whisk together Dijon mustard, olive oil, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper until smooth and emulsified.

Close-up shot of maple Dijon dressing in spoon being poured over the salad.

Pour the dressing over the salad and toss well to coat everything evenly.

Crisp Brussels sprouts salad with apples and maple dressing, perfect fall side dish.

Let the salad rest for 10–15 minutes before serving to allow the flavors to meld and the sprouts to soften slightly.

If you prefer a softer texture, extend the rest to 20–30 minutes, tossing once halfway through. The salad is delicious chilled or at room temperature. For the brightest flavors, pull it from the fridge 10 minutes before serving so it isn’t too cold.

Make-ahead tip: You can shave the sprouts and mix the dressing up to 2 days ahead. Keep them separate; combine and rest 10–15 minutes before serving. Nuts and apples are best added right before serving to keep them crisp.

VARIATIONS FOR THIS BRUSSELS SPROUT SALAD RECIPE

Shaved Brussels Sprouts Salad with Parmesan – If you love a salty, nutty kick, sprinkle freshly grated Parmesan over the salad just before serving. The cheese melts slightly into the dressing, giving the dish a richer, more savory finish.

Shaved Brussels Sprouts Salad with Goat Cheese – For a creamy twist, add crumbled goat cheese over the salad before serving. It pairs well with the sweet apples and maple dressing. Follow the rest of the recipe as I’ve shared it.

Shaved Brussels Sprouts Salad with Walnuts – Swap the pecans for toasted walnuts. They add a bolder, earthier crunch that pairs especially well with apples and Dijon mustard. The rest of the recipe remains the same.

Shaved Brussels Sprouts Salad with Pomegranate – You can even toss in fresh pomegranate seeds. They not only add vibrant color but also a juicy, sweet-tart burst of flavor that elevates the salad for festive gatherings.

Healthy Brussels sprouts salad with maple Dijon vinaigrette, cranberries, and shallots.

SERVING SUGGESTIONS FOR SHAVED BRUSSELS SPROUT SALAD RECIPE

Equipment

  • Mandoline slicer or Sharp chef’s knife
  • Large mixing bowl
  • Measuring spoons and cups
  • Small jar
Close-up of shaved Brussels sprouts salad with maple Dijon dressing and cranberries.

STORAGE AND REHEATING TIPS

Room Temperature: This salad can sit for up to 2 hours before serving.

Refrigerator: Store in an airtight container for up to 2–3 days. For best texture, keep the dressing separate and toss before serving.

Meal Prep Tip: Shave the Brussels sprouts and slice the apples ahead of time, but add the dressing just before serving to keep everything crisp.

TOP TIPS FOR BRUSSELS SPROUT SALAD RECIPE

  • Slice the Brussels sprouts as thin as possible for the best texture.
  • Toast the nuts beforehand to bring out maximum flavor.
  • Let the salad rest 10–15 minutes before serving — it softens the sprouts and makes the flavors pop.
  • For meal prep, keep apples in lemon water to prevent browning.

FAQ

Can I make shaved Brussels sprout salad ahead of time?

Yes! This salad actually tastes better after sitting for a bit. Prep it a few hours ahead, refrigerate, and toss before serving.

Do I need to cook the Brussels sprouts?

No. This recipe uses raw, shaved Brussels sprouts for a fresh crunch.

What other nuts work well in this salad?

Walnuts, almonds, or even pumpkin seeds can be used.

Can I make it vegan and gluten-free?

Yes. The salad is naturally gluten-free and vegan as written — just make sure your mustard and maple syrup are certified if needed.

What’s the best way to shave Brussels sprouts?

A mandoline gives the thinnest slices, but a sharp chef’s knife or food processor with a slicing blade also works.

Fresh Brussels sprouts salad with apples, maple Dijon vinaigrette, and toasted pecans served on a table.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with shaved brussel sprouts salad recipe:

If you tried this  Shaved Brussels Sprouts Salad recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Healthy Brussels sprouts salad with maple Dijon vinaigrette, cranberries, and shallots.

Shaved brussels sprouts salad with maple dijon dressing

Abi Guna
A crisp, flavorful raw salad featuring finely shaved Brussels sprouts tossed with maple-Dijon dressing, sweet apples or cranberries, and crunchy pecans. This make-ahead side keeps well and is perfect for holiday tables or as a light lunch.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Course Dinner, lunch
Cuisine American
Servings 4 people
Calories 210 kcal

Equipment

  • Mandoline slicer or sharp knife
  • Mixing Bowls
  • Measuring cups and spoons

Ingredients
  

For the Salad

  • 1 lb Brussels sprouts trimmed and thinly sliced (shaved)
  • 2 apples thinly sliced
  • ½ cup dried cranberries
  • ½ cup toasted pecans roughly chopped
  • 1 small shallot finely sliced

For the Maple Dijon Dressing

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic minced
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper

Instructions
 

  • Rinse, pat dry, trim the ends, and remove any tough or yellow outer leaves.
  • Using a sharp knife, mandoline, or food processor (slicing disc), thinly slice the sprouts into fine ribbons. Transfer to a large mixing bowl.
  • In a small bowl or jar, whisk together Dijon mustard, olive oil, lemon juice, apple cider vinegar, maple syrup, garlic, salt, and pepper until smooth and emulsified.
  • To the bowl with the shaved sprouts, add sliced apples, dried cranberries, toasted pecans, and thinly sliced shallots.
  • Pour the dressing over the salad and toss well until everything is evenly coated.
  • Let the salad rest 10–15 minutes to allow flavors to meld and the sprouts to soften slightly. (If it looks dry after resting, toss with 1–2 teaspoons more dressing.)
  • Enjoy chilled or at room temperature. Taste and adjust seasoning with a pinch of salt and pepper just before serving.

Notes

  1. Slice the Brussels sprouts as thin as possible for the best texture.
  2. Toast the nuts beforehand to bring out maximum flavor.
  3. For meal prep, shave sprouts and mix the dressing up to 2 days ahead and keep them separate. Toss right before serving for the freshest crunch.
Keyword Brussel sprouts, Healthy, holiday recipes, Salads, Thanksgiving recipes

Turkey Melt Sandwich with Cranberry Relish (Airfryer)

by 15 Comments

If you’re a cheese lover, like most people on earth, you will definitely love this Turkey Melt Sandwich recipe. It’s cheesy, gooey, full of flavor, and perfectly crispy on the outside. Those of you who have tried my Grilled Cream Cheese Sandwich, or Chicken Salad Melt Sandwich, know what I’m talking about.   

Crispy turkey melt sandwich with cranberry relish made in the air fryer, served on toasted bread.

This turkey melt is easy to make and the taste is unbeatable. You can make it for breakfast, lunch, dinner, or even for a snack! It’s a crowd pleaser, I’m sure everyone in your home will love it. Personally, I would not mind adding this to my easy healthy dinner recipes. It’s a great way to use leftovers and build into your weekly meal plan, and one bite of this warm, melty turkey sandwich will have you saving it alongside your other amazing recipes.

For those of you who want things extra spicy, I’ve shared how to make Cranberry-Jalapeño Relishfrom scratch or you can use the leftover cranberry sauce for a holiday-inspired lunch.

Don’t miss more comforting favorites try my Chicken and Dumpling Casserole for a cozy family dinner, or whip up a quick Lemon Pepper Chicken for an easy weeknight meal. If you’re planning holiday leftovers, pair this sandwich with vibrant veggie sides like Roasted Carrots and Asparagus or a crisp Shaved Brussels Sprouts Salad. And for dessert, a warm Pumpkin Mug Cake or rich Dark Chocolate Fudge is the perfect sweet finish.

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Close-up of turkey melt sandwich with cranberry relish and melted cheese, spinach, onions, air-fried to crispy perfection.

WHY YOU WILL LOVE THIS TURKEY MELT SANDWICH

Easy to Make - This is a really easy recipe. You don’t need to cook the meat from scratch, you don’t have to spend hours chopping veggies. Just use some leftovers or get deli turkey, layer some cheese, sliced onion and spread. How difficult could it get

Versatile - This sandwich is very versatile. You can add in your favorite ingredients like bacon, pickles, other veggies, etc. 

Kid Friendly - Not only is this sandwich a perfect meal for adults, it’s also a great treat for your kids. Next time they’re refusing their proteins, make some turkey melt and they’ll love it.

Customizable - This recipe can be easily customized to fit your dietary requirements. You can swap Sourdough with bran bread. Turkey can be swapped with a vegan patty. You can also use low carb mayo and white cheese. It can easily be customized to fit in your easy and quick healthy dinner recipes.

INGREDIENTS AND SUBSTITUTIONS 

This easy turkey melt recipe is the perfect way to turn simple slices of bread and deli meats into a delicious sandwichthat tastes like a cozy grilled cheese sandwich with a twist. Find the ingredients below to make this sandwich recipe!

Ingredients being laid out for making turkey melt sandwich recipe.
  • Cranberry Sauce - You can use canned/store bought whole-berry cranberry sauce.
  • Jalapeño - Dice some Jalapeños or chop them finely. I used pickled jalapeno but you use fresh jalapeno too.
  • Lime Juice - Lime juice will give this relish a sour punch. You can use fresh lemon juice as well or get some from the store.
  • Mayonnaise - You can use light or low carb mayonnaise if you’re mindful of your calorie intake.
  • Dijon Mustard - Dijon Mustard is a bit spicy and more complex in flavor so I prefer this one. You can use regular mustard as well.
  • Honey - Honey will balance out the tangy and spicy flavors from other ingredients. You can substitute it with maple syrup or agave nectar.
  • Red Pepper Flakes - If red pepper flakes are too hot, you can substitute them with paprika powder. 
  • Sourdough - Sourdough is healthier than white bread or regular bread. But you can use any bread you prefer. 
  • Butter - Don’t skip the butter. It will help the bread get really toasty on the outside. You can use either dairy or dairy free butter.
  • Sliced Turkey - You can use either deli sliced turkey or some roasted turkey leftover from thanksgiving dinner. Make sure the slices are even and not too thick. 
  • Provolone Cheese - Provolone melts really well and has that stringy texture. It has a buttery and nutty flavor too that I love. You can substitute it with some low moisture mozzarella, fontina, monterey jack, or gouda.
  • Sharp Cheddar Cheese - Sharp cheddar cheese will create a rich flavor when mixed with provolone.
  • Red Onion - Onion should be sliced very thinly so that it doesn’t overpower other ingredients.
  • Baby Spinach - A small handful will suffice.

See recipe card for quantities.

How to make Turkey Melt Sandwich Recipe

Lets see how to make the ultimate turkey melts - Its a juicy layers of turkey, gooey melted cheese, and tangy honey mustard in the middle of the sandwich, then top with crisp bacon (optional), fresh tomato slices, or other fresh veggies and your favorite cheese, from classic American cheese to sharp cheddar. 

Cranberry jalapeno relish and hot honey dijon mustard in a bowl.

Stir together the cranberry relish ingredients. In a separate bowl, mix the hot-honey Dijon mayo.

Hot honey Dijon Mayo being spreaded over bread.

Butter one side of each bread slice (this is the outside). Flip and spread the unbuttered sides with the hot-honey Dijon mayo. 

Deli turkey slices being arranged over the sour dough bread.

Arrange few slices of turkey on one side of the bread.

Cranberry relish being spread over the bread.

Arrange the onion slices and spread the cranberry jalapeno relish over.

Veegies being arranged on topped with cheddar cheese.

Layer the cheese slices, followed by handful of spinach and cheddar cheese.

Turkey melt sandwich is ready to air fry in the air fryer basket.

Top with the remaining bread, buttered side facing out.

Place the sandwiches in a preheated air fryer at 360°F (182°C). Cook for 5–7 minutes, flipping halfway. They’re done when the bread is golden-brown and crisp and the cheese is fully melted. (If your air fryer runs cool, add 1–2 minutes; if it runs hot, check at 4 minutes.) Transfer to a board and rest 1 minute so the cheese settles. Slice (straight or on the diagonal) and serve warm with extra cranberry relish for dipping.

Hint: Lightly spray or butter the outside for deeper browning; don’t overcrowd the basket so air can circulate.

Easy air fryer turkey melt with gooey cheese and homemade cranberry relish, perfect for leftover turkey.

VARIATIONS FOR TURKEY MELT SANDWICH

Bacon-Turkey Melt Sandwich: If you love bacon for its crunchy and crispy texture, you’ll like it in your turkey melt as well. It pairs well with the tender turkey slices and gooey cheese. Prepare the bacon strips and set them aside. When your sandwich is ready for assembly, add bacon strips on top of the turkey slice.

Tuna Melt Sandwich:  To make a tuna melt sandwich, you don’t need to do anything extra. Simply use the hot-honey dijon mayo that you prepared for turkey melt and mix drained and shredded tuna to it. Spread it on bread and follow the rest of the steps in this recipe.

Turkey Melt Sandwich with Pickles:  My turkey melt sandwich recipe is very easily customized. If you like pickles in your sandwich, you can add them too. Just finely chop pickled cucumbers and mix them with the hot-honey dijon mayo. You can also cut them in thin slices and layer them on top of onions.

Equipment

Golden, melty turkey sandwich with cranberry sauce on sourdough, cooked in an air fryer.

SERVING SUGGESTIONS FOR TURKEY MELT SANDWICH RECIPE

Roasted Veggies: Sandwiches go really well with a side dish of roasted veggies. You get the fiber and the meal becomes hearty. Try this recipe with Hot Honey Brussel Sprouts, Roasted Mini Peppers, or Roasted Carrots and Asparagus, Roasted Cauliflower and Carrots.

Coleslaw and French Fries: coleslaw with some french fries is a classic combo that works well with any sandwich. 

Sweet Potato: If french fries are not your choice, you can serve this turkey melt withSweet Potato Wedges or Sweet Potato Cubes.

Soups: Soups are a great serving option with cheese sandwiches. You can either serve it with tomato soup or you can try out this Spicy Vegetable Soup.

Spreads: You can also go the unconventional way and try out this sandwich with some Carrots Hummus or some of the leftover Pumpkin Cheese Ball. 

Easy air fryer turkey melt with gooey cheese and homemade cranberry relish, perfect for leftover turkey or deli turkey and chips for the sides.

STORAGE AND REHEATING TIPS FOR THIS TURKEY MELT SANDWICH RECIPE

Room Temperature: This turkey melt should be consumed within two hours of making. You can keep it in an airtight container for up to 4 hours but it’s best when enjoyed fresh put airfryer.

Refrigerator: You can easily refrigerate the sandwich for 4-6 days. Make sure to wrap each sandwich in a plastic wrap and refrigerate in an airtight container. Double check the expiry dates on the ingredients and deli turkey.

Freezer: Although you can freeze the fully prepared sandwich, it will not be the same as fresh. It can remain food safe in the freezer if properly wrapped in plastic wrap and kept in a freezer safe ziplock bag. You can freeze them for 1-2 months. Double check the expiry dates on the meat and other ingredients and adjust freezing duration accordingly.

Reheating and Thawing: Thaw the frozen turkey melt sandwich in the fridge for 4-6 hours.  Air fry at 360°F (182°C) for 3-5 minutes, flipping halfway. You can use a toaster oven as well with the same temperature and timing.

Air fryer turkey melt sandwich layered with melted cheese, leftover turkey, and tangy cranberry relish.

TOP TIPS FOR TURKEY MELT SANDWICH RECIPE

  • If you’re using the stovetop for making the turkey melt sandwich, cook on low-medium heat and let the cheese melt all the way through the centre. 
  • Cold skillet will let bread absorb all the butter, and too hot will burn the toast before melting the cheese. 
  • Use sourdough bread so that it can hold the cheese and stay firm. It has a better texture and thickens than regular bread.
  • When using deli turkey slices, try not to freeze the sandwich as the meat will release moisture when thawed.

FAQ

What cheese melts best in a sandwich?

Provolone, fontina, and gouda are some good cheese options that melt really well in a turkey melt sandwich.

Can you toast a turkey sandwich?

Yes, you can make it in a toaster like you toast a regular cheese sandwich.

How to properly melt cheese on a sandwich?

Give each side 5-7 minutes or until deeply golden on medium-low heat.

Can I use leftover turkey for this sandwich?

Absolutely! This recipe is a great way to use up leftover roasted turkey from Thanksgiving or any meal. Just slice it thin for even heating.

Can I make it ahead of time?

It’s best enjoyed fresh, but you can assemble the sandwich ahead (without air frying), wrap it, and refrigerate it for up to 1 day before cooking.

What type of bread works best?

Sturdy bread like sourdough, ciabatta, or rustic sandwich bread holds up best in the air fryer and gets beautifully crisp.

Golden, melty turkey sandwich with cranberry sauce on sourdough, cooked in an air fryer, horizontal image.

Looking for other recipes like this? Try these:

Pairing

These are my favorite dishes to serve with this Turkey Melt Sandwich recipe:

If you tried this  Turkey Melt Sandwich recipe or any other recipe from my blog, I’d love to hear your thoughts! ⭐ Please leave a STAR rating and share your experience in the COMMENTS below. Your support means so much and helps me continue creating delicious recipes. Thank you for being part of this journey!

Close-up of turkey melt sandwich with cranberry relish and melted cheese, air-fried to crispy perfection.

Turkey Melt Sandwich with Cranberry Relish (Airfryer)

Abi Guna
Crispy, cheesy turkey melt sandwich made in the air fryer with tangy cranberry relish. Ready in minutes and perfect for using leftover turkey for a quick lunch or easy dinner idea.
5 from 8 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dinner, lunch, Main Course
Cuisine American
Servings 2 sandwiches
Calories 453 kcal

Equipment

  • Air Fryer
  • Mixing Bowls
  • Measuring cups and spoons

Ingredients
  

Cranberry–Jalapeño Relish

  • ⅓ cup whole-berry cranberry sauce storebought or homemade
  • 1 tablespoon chopped jalapeño fresh or pickled
  • 1 teaspoon fresh lime juice

Hot-Honey Dijon Mayo

  • 2 tablespoons mayonnaise
  • 2 teaspoon Dijon mustard
  • 2 teaspoon honey
  • ½ teaspoon red pepper flakes

Sandwiches

  • 4 slices sourdough
  • 2 tablespoon softened butter
  • 8–10 ounce sliced turkey deli or leftover roasted
  • 4 slices provolone cheese
  • ½ cup shredded sharp cheddar cheese
  • ¼ small red onion very thinly sliced
  • 1 small handful baby spinach

Instructions
 

Make the sauces:

  • In a small bowl, stir together the cranberry relish ingredients.
  • In another bowl, mix the hot-honey Dijon mayo until smooth.

Prep the bread:

  • Butter one side of each bread slice (this will be the outside).
  • Flip the slices and spread the unbuttered sides with the hot-honey Dijon mayo.

Assemble the sandwiches:

  • On two slices (mayo side up), layer in this order: provolone → turkey → a few red onion slices → a thin layer of cranberry relish (leave ½ inch clear around the edges) → spinach → shredded cheddar.
  • Top with the remaining bread, buttered side facing out.

Air fry:

  • Preheat the air fryer to 360°F (182°C).
  • Place sandwiches in the basket (don’t overcrowd).
  • Cook 5–7 minutes, flipping halfway, until the bread is golden and crisp and the cheese is melted.

Serve:

  • Let rest 1 minute, then slice and serve with extra cranberry relish for dipping.

Notes

 
  1. For stove top method, heat a large nonstick or cast-iron skillet over medium-low. Cook sandwiches 3–4 minutes per side, covering the first side to help the cheese melt, until the bread is deeply golden and cheese is gooey.
  2. Use sourdough bread so that it can hold the cheese and stay firm. It has a better texture and thickens than regular bread.
  3. When using deli turkey slices, try not to freeze the sandwich as the meat will release moisture when thawed.
  4. For making this sandwich in stovetop, brush with a light cooking spray or butter on the outsides of the sandwiches, each piece of bread turns golden brown in just 2–3 minutes per side in a large skillet or panini press. 
 
 
Keyword Air fryer recipes, Dinner, lunch, sandwich, Thanksgiving recipes, turkey