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Blueberry Mint Mule - Batch Mix

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We're leaning into our beverage craze with this blueberry mule recipe. It combines the flavors of a mint mule (without the muddling) with blueberries for a refreshing beverage that's perfect for summer parties, brunches, or anytime you want a beverage that feels fancy but is easy to make.

We make this in both a cocktail and mocktail version and both are refreshingly amazing.

Glass with red beverage and mint sprig.

Mocktails continue to have their moment, and this blueberry mint mule is one of our favorites. You can add your favorite spirit to make a delicious cocktail - herbal gin highlights the ginger, vodka keeps it crisp, and rum or whiskey adds warmth. We blend our homemade Mint Simple Syrup with blueberry puree and ginger beer making this drink both customizable and wonderfully refreshing.

The best part! This blueberry ginger beer mocktail recipe is make-ahead friendly! Mix a batch of the blueberry-mint base, and set your bar with the batch mix, soda or spirits (for cocktails), and garnish. Then let guests customize their own drink while you enjoy the company. It's effortless entertaining with a drink that looks as good as it tastes. 

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Blueberry puree, lime juice, mint simple syrup, ginger beer, and spirts for blueberry mint mule cocktail.
  • Lime juice. For best flavor - skip the store bought brands - and squeeze your own.
  • Mint simple syrup. Make up a batch of this in advance and keep on hand in the fridge or freezer.
  • Blueberry puree. Made with frozen or fresh blueberries.
  • Ginger beer. This brings a spicy hit to this drink.
  • Spirits of choice. Vodka, gin, whiskey, or tequila all work beautifully with this cocktail.
  • NOT PICTURED: Club soda for making a mocktail not needed when making a cocktail.

Make the Blueberry Puree

See the recipe card below for the complete instructions.

Blueberries, water, and sugar in individual dishes.

We recommend making this in advance to allow enough time for the puree to be chilled before adding to the drink. The blueberry puree can be stored in airtight containers for up to 7 days in the fridge and up to 3 months in the freezer. For best results thaw in the fridge and stir before using. This recipe can easily be doubled or tripled to keep extra blueberry puree handy for those spur of the moment drink cravings.

If you don't make this in advance you can place the pureed blueberry mixture into an ice bath to cool. Learn more: How to use an ice bath.

Blueberries, sugar, water in pan cooking.

To help the blueberries shine in this drink we're adding only enough sugar and water
to the berries to help the juices start to release.

Add the blueberries (fresh or frozen), sugar, and water to a heavy duty saucepan and cook over medium heat until the berries soften and release their juice, 5-8 minutes. Frozen berries (like in the photo above) will take a little longer than fresh. The berries will release there juice and you'll have a nice thick mixture with soft blueberries.

Immersion blender blending blueberry puree.

Transfer the blueberry mixture to a deep container - wide enough for the immersion blender - and carefully blend the mixture until you have a smooth puree.

We use an immersion blender for this step but you can also let the mixture cool for about 10 minutes and then blend in a traditional blender. If using a blender we recommend removing the pour cap on the lid and covering the hole with a clean towel. This helps to release pressure from the hot mixture while blending, preventing the puree from exploding all over the kitchen.

Optional step

For a smooth drink, strain the blueberry puree through a fine mesh strainer to remove any thick skins that did not puree. Use a metal spoon to stir and press the mixture through the mesh. This results in a thick, smooth consistency that is great in a drink.
For a more rustic cocktail, skip this step.

We tested this drink both ways - smooth and strained, rustic and unstrained - and loved both versions! It really comes down to whether you prefer a thicker, more textured drink or a smooth, clear finish.

Set the puree aside until ready to mix your drinks. Store up to 7 days in the fridge or up to 3 months in the freezer. Always store in airtight containers. Press plastic wrap on the surface if storing more than 3 days to prevent a thick film forming.

Pick Your Glass

We recommend a 10-12 ounce glass for these blueberry mule drinks in order to provide a balanced drink. This allows enough room for the blueberry mix, ginger beer, plus the spirit (for a cocktail), or club soda (for a mocktail). A copper Moscow mule mug is a fun touch for serving, but not essential.

Some general information on bar glassware use.

  • Collins glass - good for carbonation
  • Rocks glass - for a stronger mule, less ginger beer and soda mixer
  • Stemless wine glass - stays cold and looks great
  • Copper Moscow mule mug - right size and keeps drink cold longer
  • Mason jar - for a rustic, casual look

Want to sugar the rim of your glass?
Do that before you begin adding your drink ingredients to the glass. (See more detailed instructions on rimming a cocktail glass in this Raspberry Margaritas post.)

Make a Batch Mix - for a crowd

With the blueberry puree and mint simple syrup prepped, this blueberry mule comes together effortlessly. This recipe is for a crowd, meaning you're going to batch the mix for easy mixing, however, it is easy to adjust for one or two drinks (instructions follow).

Batching a drink mix is a great way to let your guests build their own cocktail with their
spirit of choice or keep it alcohol-free as a mocktail.

Combine the mint simple syrup, fresh lime juice, and blueberry puree in a large container with a lid. Stir or shake until well combined. Cover and refrigerate until ready to set your bar. Pour your batch mix into a pitcher and it's ready for your guests to mix their own drink.

Make the Blueberry Mule

See the recipe card below for a full list of ingredients and quantities.

Blueberry puree, lime juice in cocktail shaker.

Add the batch mix and a few ice cubes to a cocktail shaker. With the lid on tight shake to mix, then strain into your ice filled glasses.

For individual blueberry mules - without a batch mix

Add the mint simple syrup, fresh lime juice, and blueberry puree to a cocktail shaker with a few ice cubes, shake to chill, strain into your ice filled glasses. If making more than one drink, divide the mixture evenly between the glasses. See recipe NOTES for exact amounts.

For a cocktail

Add your spirit of choice and top off the glass with ginger beer.

For a mocktail

Skip the spirits and add 2-4 ounces of ginger beer to the glass then top off with club soda.

Glass with blueberry puree, mint simple syrup, lime juice, ginger beer, club soda, and ice.

Setting a DIY Bar

Batching part of a drink is a great way to let your guests customize their own drink. If they're making their own drinks, just set up your bar with everything they'll need for this blueberry mint mule.

For more information on setting your own bar read our
15 Holiday Beverages and DIY Bar Tips.

  • Club soda is our preferred mixer, but tonic water and seltzer water work just as well. See our Cranberry Mocktail post for more info on the differences.
  • If you're serving cocktails set out a selection of spirits to give guests options. Vodka, gin, rum, and whiskey are all good with this bluebery mint mule.
  • Bitters are optional but add amazing depth to this drink. Traditional bitters are high in alcohol, similar to vanilla, but the tiny amount used means the drink has very little alcohol. There are alcohol-free bitters available to keep the mocktail completely alcohol free.
  • Have a selection of garnishes - lime wedges, slices, or peels and sprigs of fresh mint make the drink feel extra festive.

Make Ahead and Time Saver Tips

  • Juice the limes. Use an electric juicer, or hand juicer, to juice the limes in advance. Store in airtight containers in the fridge for up to a week or freeze for up to 3 months.
  • Make the mint simple syrup. Store in airtight containers in the fridge for 3-6 months or up to a year in the freezer.
  • Make the blueberry pure. Store in the fridge up to a week or in the freezer up to 3 months.
  • Prep the batch mix. Mix a batch of the simple syrup, blueberry puree, and mint simple syrup. Store in an airtight container in the fridge up to 3 days.
Cocktail glass with blueberry mint mule beverage and individual bottles of gin, vodka, and whiskey.

Favorite Riffs

  • The blueberries pair perfectly with the spicy ginger beer, but if you're not a blueberry fan substitute raspberries, blackberries, or strawberries in the puree.
  • Use as much or as little of the ginger beer as you like. If you love it, go all-in and skip the club soda for a mocktail. If you prefer a lighter ginger flavor, use just 2 ounces in your drink and finish with the club soda.
  • For mocktails we usually reach for club soda, but any bubbly mixer works - seltzer, sparkling water, or tonic. We cover the differences between these in the Cranberry Mocktail post.
  • Just a drop or two of bitters can add great depth to a mocktail. Use alcohol-free bitters to keep things completely zero-proof!
  • For extra sweetness and a festive touch, add a sugar rim. For more details on adding a sugar rim, see this Raspberry Margaritas post.

Some Favorite Bar Bites

Some FAQ's

What alcohol goes best with this blueberry mule?

Herbal gin highlights the ginger, vodka keeps it crisp, and rum or whiskey adds warmth. We've made it with all of these spirits and they are all delicious and refreshing.

Do I have to use the ginger beer?

The ginger beer is a big part of what makes this blueberry mint mule shine - the mint, blueberry, and spicy ginger beer combo is fantastic. If you're not a ginger beer fan, start with a small splash, taste, and add more little by little until it's just right for you.

Can I use fresh blueberries instead of a puree?

Muddling fresh blueberries works if in a pinch on time, but we recommend taking the time to make the puree. The result will be a stronger blueberry pop and a smoother drink.

Can I just muddle fresh mint leaves instead of using a mint syrup?

Yes, you can muddle fresh mint leaves instead of using mint simple syrup, but the balance of the drink will change. Muddling brings out some mint flavor, just not as much as the syrup. The syrup gives this blueberry mule its stronger mint note to stand up to the ginger beer. You'll also loose the sweetness the syrup provides, so add a little honey, sugar, or agave to bring the drink back into balance.

Can I freeze the batch mix?

Yes, the batch mix can be frozen. Thaw in the fridge and shake or stir well before using.

Glass with red beverage and mint sprig.

Mint Simple Syrup

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This mint simple syrup is easy to make with just three ingredients and 35 minutes! It's bright, fresh, and a fun staple for your kitchen.

A bottle of mint simple syrup.

A friend once said "You and your simple syrups!" and she wasn't wrong! I love having them available for drinks (mocktails, cocktails, coffee, tea). They're also great in dressings, sauces, and added to baked goods. I always have multiple flavors in the fridge and freezer.

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What is Simple Syrup?

Simple syrup is a liquid sweetener. Since it is a liquid, it distributes more evenly and incorporates into drinks much better than sugar crystals. It also offers more accurate measuring because you're not dealing with varying crystal sizes. In both culinary and mixology, people treat it as a staple and often combine it with herbs, fruits, or spices to create flavors that complement beverages and food.

A basic simple syrup has a sugar to water ratio of 1:1.
A rich simple syrup has a ratio of 2:1 and is sweeter and thicker. The maple flavored version is frequently used for pancakes and waffles.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

Mint leaves, water, and granulated sugar in individual bowls.

Mint. Use fresh mint leaves removed from the stems. The stems can leave a bitter taste in the syrup.

Let's talk sugar

We've made this with both non-organic granulated sugar and organic granulated sugar. But even within granulated sugar there are differences, mostly to do with the crystal size.

Crystal Size

Cane sugar is refined into different crystal sizes and each has its specific use and purpose.

  • Coarse sugar - larger crystals, slow-dissolving
    MOST USED FOR: decorating baked goods, topping breads, adding crunch
    AVOID USING FOR: most baked goods and beverages
  • Granulated sugar - standard medium crystals - what 's most common in the U.S.
    MOST USED FOR: everyday baking, cooking, caramelizing, syrups, sauces, general sweetening
    AVOID USING FOR: recipes needing fast dissolving or super fine texture
  • Fine sugar - smaller crystals that dissolve more quickly
    MOST USED FOR: baking where faster dissolving improves texture
    AVOID USING FOR: decorations, recipes needing crystals crunch, or creaming with oil
  • Caster sugar - very fine crystals
    MOST USED FOR: meringues, whipped cream, delicate cakes, cocktails
    AVOID USING FOR: creaming or recipes where visible crystals add texture

What we used

While we usually just grab a bag of white granulated sugar from the grocery store, lately, I've been using the organic cane sugar from Costco. There are some things to beware of if opting to use organic granulated sugar.

  • The crystals are not consistent from bag to bag. While the bag says "fine granulated" we've had some bags with larger crystals and some with 'standard' granulated crystals.
    SOLUTION: I blended the sugar in small batches until I reached the desired crystal size - I wanted a regular white granulated sugar size, not Fine or Caster sized crystals.
  • Organic cane sugar is minimally refined so it contains some molasses while non-organic granulated sugar is ultra refined, filtered, and stripped of molasses.
    RESULTS IN RECIPES: Using organic cane sugar in recipes may produce a slightly warmer, more caramel-like flavor and a more golden brown color in syrups, glazes, and doughs.
One bowl of regular granulated sugar and one bowl of organic granulated sugar.

The images above show the difference in non-organic (regular) granulated sugar and organic cane sugar. Note the difference in the color from the molasses in the less refined organic sugar. The organic sugar was also blended before the photo was taken but you can still see the difference in the crystal size between the two types of sugar.

How To Make Mint Simple Syrup

See the recipe card below for the complete instructions.

Boiling sugar in water to dissolve sugar, then added mint leaves to pan.

As mentioned in other posts (Basic Simple Syrup, Berry Simple Syrup, Demerara Simple Syrup, and Cranberry Simple Syrup ), simple syrup is easy and quick to make plus it stores beautifully in the fridge or freezer. This mint syrup adds one additional step, steeping the fresh mint leaves, which adds 25 minutes (inactive time) to the recipe.

Add the sugar and water to a heavy duty saucepan. Bring to a low boil, reduce heat and gently simmer for an additional 1-2 minutes until the sugar is completely dissolved. Remove the pan from the heat and add the mint leaves to the mixture.

Pan with mint leaves before and after they've steeped for 20 minutes.

Gently stir so all of the leaves are submerged in the simple syrup.

Let the leaves steep in the simple syrup for 25 minutes. Notice the change in color from bright green to darker green as the leaves steep.

Fine mesh strainer with draining, steeped mint leaves.

Use a fine mesh strainer over a bowl or large measuring cup to strain the leaves from the simple syrup. Press the mint leaves in the strainer to release more syrup. Discard the mint leaves.
Cool the mint simple syrup and store it in a clean glass container with an airtight lid.

Why Use Simple Syrup?

Simple syrups are easy to measure, dissolve easily in cold beverages like mocktails, cocktails, or iced tea, and blend effortlessly into hot beverages like coffee, tea, or hot chocolate without leaving any gritty sugar crystals behind. They're also great brushed on cakes, stirred into baked goods, or added to dressings and sauces when you want a perfectly smooth finish.

Organic and Non-Organic Syrup

We already discussed the difference in organic granulated sugar compared to non-organic granulated sugar. When using them to make this mint simple syrup, the only noticeable difference between the two is the color, they both have the same taste and feel. If the color will be visible, like in a clear cocktail, we recommend using a non-organic granulated sugar for a perfectly clear simple syrup.

Two bottles of mint simple syrup, one with regular granulated sugar and one with organic granulated sugar.

Storing Mint Simple Syrup

The most important steps in storing any simple syrup is using a clean jar with an airtight lid. We like these swing top bottles when storing in the fridge - they're airtight and easy to pour from. We use a mason jar or airtight plastic container to store in the freezer.

This mint simple syrup is best when used within 3-6 months but will last up to 12 months if stored in a clean, airtight container. 

Fun Testing Notes

We don't usually share our behind-the-scenes tests, but this recipe sparked so many fun experiments that we thought you might enjoy seeing a few of them. When we're working to make a recipe as foolproof, easy, and delicious as possible, we run through plenty of trials that never make it into the final version - at least not until we finally land on the one that feels just right.

  • Boiling mint leaves with the sugar.
    RESULT: A bitter syrup that we were unable to use.
  • Steeping half the mint leaves for 20 minutes, then the other half for 25 minutes.
    RESULT: We didn't taste any significant difference from our final steep of all the mint in one step.
  • Steep half the mint leaves for 15 minutes, then the other half overnight in the fridge.
    RESULT: Took a lot longer to get our syrup and didn't notice a difference.
  • Use half the amount of mint leaves.
    RESULT: The flavor wasn't as minty as we were going for, too subtle.

Some FAQ's

Can simple syrup go bad?

Yes! Simple syrup can mold, but proper storage helps it last months. Store it in clean, airtight containers to slow down old growth. Exposing the mint syrup to air will expedite mold growth. It will keep for a few days at room temperature, but for longer storage, place it in the fridge or freezer.

Can I use simple syrup in baked goods?

Yes, it can be used to replace sugar in baked goods. Since it also introduces liquid, you need to understand how your recipe will change when substituting simple syrup for sugar and adjust the liquid accordingly. A very general rule: substitute ¼ cup granulated sugar with ¼ cup simple syrup and reduce a liquid by 1-2 Tablespoons.

More simple syrup recipes

A bottle of mint simple syrup.

Mini Crab Egg Rolls

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Mini crab egg rolls are the appetizers that disappear the second they hit the table. These crispy bites pack big seafood flavor and are ready in under an hour. They're not only adorable but also delicious - a sure hit at your next party!

Mini crab egg rolls on a table.

We're wrapping creamy, cheesy crab filling in wonton wrappers to cook up this light, crunchy, and totally irresistible mini egg roll. They're savory, a little indulgent, and just fancy enough to feel special without a lot of fuss - basically the ultimate "one more, please" appetizer!

If you've ever felt unsure about working with crab or rolling egg rolls, don't worry - we've got you covered! This recipe breaks everything down in a totally doable way, from choosing the right crab to mixing the filling and rolling the egg rolls. You'll get simple step-by-step instructions, make ahead tips, and serving ideas so the whole process feels easy, doable, and honestly, pretty satisfying. And when your egg rolls disappear, you'll get full bragging rights.

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Some Crab Basics

Pieces of crab in the shell and crab meat out of the shell.

See our Crab Artichoke Dip post for more information about crab.

The United States has two common crab species: Dungeness on the West Coast and blue crab on the East and Gulf Coasts. Crab meat is usually sold in two forms.

  • Lump crab meat (from the body) is widely available and budget-friendly. It holds its shape well when mixed with other ingredients making it great for recipes like crab cakes, crab stuffed mushrooms, and these mini egg rolls .
  • Claw meat (from the claws) comes in smaller pieces and can be harder to find, but it's still a delicious option. If using claw meat, add it last, as the smaller pieces may break down more easily when mixing.

We always recommend fresh crab meat and avoiding imitation crab, which is made from processed fish meat rather than true crab. Look for pasteurized crab meat in the refrigerated seafood section of your store - your butcher can help you find it. It should always be refrigerated and labeled as fresh. 

NOTE: King crab legs are also available in the U.S., and you can use them in place of Dungeness crab, but keep in mind the texture and flavor are noticeably different. They're also usually far more expensive than other crab options.

SHELLING YOUR OWN CRAB

If you have never shelled a crab, it's worth trying at least once - just be ready to work for that sweet, tender crab meat! On average, experienced shellers get about 26% yield by weight (meat to whole crab), while beginners can expect 18% to 22%. You'll need about 5 pounds of crab in the shell to end up with one pound of fresh crab meat. Shelling your own crab doesn't always save money, definitely doesn't save time, and creates a mess, but it's kind of fun to do with friends or family!

Ingredients

See the recipe card below for a full list of ingredients and quantities.

Fresh crab meat, parmesan cheese, green onion, white cheddar cheese, cream cheese, Greek yogurt, and wonton wrappers in individual dishes.
  • Crab is the star of this egg roll recipe. In the Pacific Northwest, we use Dungeness crab whenever we can. When we lived on the East coast, we reached for blue crab. Lump meat or claw meat - Dungeness or blue - any of them will work great here.
  • Cheese and Greek yogurt. Parmesan, white cheddar, cream cheese, and Greek yogurt create a rich, creamy filling that holds everything together. This combo gives the egg rolls their luscious texture.
    Shred your own cheese for the best results. Pre-shredded cheese often contains anti-caking agents that keep them from melting smooth.
  • Wonton wrappers make the perfect mini egg roll wrappers - thin, crisp, and easy to work with.
  • Green onions add a mild, fresh flavor that brightens the filling and balances the richness.

Favorite Riffs

Swap in diced shallot for the green onions. While we like the tanginess of Greek yogurt in this recipe, you can substitute any yogurt or sour cream. Use an egg wash (1 egg + 1 Tablespoon water) instead of plain water to seal the wonton wrapper.

We love the flavor combination of these three cheeses, but you could use Gruyère, Gouda or mozzarella instead of the parmesan cheese or white cheddar cheese. The flavor will change, but the filling stays creamy - just keep the cream cheese as your base.

How To Make Mini Crab Egg Rolls

See the recipe card below for the complete instructions.

Mix the Filling

Mixing cheese, crab, and green onion in a mixing bowl.

Mix all of the cheese and Greek yogurt in a mixing bowl until well combined. We use a hand mixer to make sure everything is completely mixed together and smooth. Add the crab and chopped green onions, folding gently so the crab breaks into small pieces but doesn't turn mushy.

Roll the Mini Egg Rolls

Wonton wrapper with crab filling rolled into an egg roll.

Place a small bowl of room temperature water next to your work area. Work with just a few wrappers at a time so they don't dry out - keep the remaining wrappers covered until needed.

Lay a wonton wrapper out and place 2-3 teaspoons of crab-cheese near one end. Dip your finger in the water and lightly wet the edges of the wonton wrapper. Fold the bottom corner up and over the filling, pulling it snug. Fold in the two side corners - they should almost meet in the middle. (If they aren't close to touching you might've overfilled; if they overlap too much, you need a little more filling.) Roll the wonton wrapper toward the top corner and press to seal. Make the roll as tight as possible by pulling the wrapper against the filling at each wrap. NOTE: The water helps the end of the wrapper stay attached.

Cook the Egg Rolls

Heating oil in pan for frying egg rolls.

Heat about 2 inches of cooking oil in a deep pan or use a deep fryer. Once the oil is hot, between 350°F and 400°F, carefully place 5-6 rolled wonton egg rolls into the hot oil. This oil is HOT! Use a slotted spoon if necessary, to help prevent hot oil from splattering on your hands. 

PRO TIP: The most accurate way to see if your oil is the right temperature is using a thermometer. If you don't have a thermometer handy, use a wooden spoon. Dip the end of the wooden spoon into the hot oil. If you see bubbles, the oil is hot enough to fry. No bubbles? The oil is not hot enough yet. 

If your oil is too hot, the outside will cook before the cheese melts and the wrappers might burn in places but be undercooked where they overlap. If the oil is not hot enough, the egg rolls will take much longer to turn golden brown and absorb oil resulting in a greasy egg roll. Bring the oil back up to temp by reheating between batches.

Frying mini crab egg rolls in a pan of hot oil.

Fry the egg rolls turning periodically in the hot oil until golden brown, this usually takes between 5-9 minutes per batch.

Keep the fried egg rolls warm in a 250°F oven while frying all of the batches.

Stacked pyramid of mini crab egg rolls on a plate.

How to Serve Crab Egg Rolls

These mini egg rolls are delicious on their own while they're hot, but they're also good with a dipping sauce. Try them with a sweet chili sauce, tangy remoulade sauce (mayo, dijon, Creole seasoning), or a ginger lime sauce made with sour cream, grated fresh ginger, and lime juice.

Equipment

Using a hand mixer ensures the different cheeses are completely mixed together. This is quick and easy with an electric mixer but can also be done by hand with a spoon and a lot of elbow grease.

A deep fryer works great for this recipe but it isn't necessary to make a great egg roll. Use a deep pan with 2-3 inches of oil.

We use a wire rack to hold the fried egg rolls when removing from the hot oil. If you don't have a wire rack, use a sheet pan lined with a paper towel.

Use a thermometer to monitor the temperature of the oil when frying. If you don't have a thermometer, dip the end of a wooden spoon into the hot oil. If bubbles appear on the spoon the oil is ready. No bubbles? Not hot enough yet.

Mini crab egg rolls on a plate.

Make Ahead Tips

These crab egg rolls are best eaten on the day they are made, but they can be made ahead of time and reheated before serving. Making in advance options:

  • Roll the egg rolls  but don't fry them - place on a towel in an airtight container in the refrigerator for up to 2 days. If you're stacking them, add a layer of parchment or a clean towel between each layer to prevent sticking. When you're ready to fry, remove the egg rolls from the fridge while the oil heats. Once the oil is hot, fry the egg rolls according to the instructions. Serve warm.
  • Fry the egg rolls, let them cool completely and store, covered, in a paper towel lined container in the refrigerator for up to 3 days. Reheat before serving, in a preheated 425°F oven for 8-12 minutes, or until warmed through.
Mini crab cakes stacked on a plate.

Fried vs. Air fryer vs. Baked

These mini appetizers can also be cooked in an air fryer or oven, but we found these two methods took longer to crisp and didn't develop that same tender-crisp texture. In both the air fryer and a 425°F oven, the wrappers got a little tough instead of truly crispy.

Our favorite method by far is deep frying. The outside turns perfectly golden, tender, and crisp, while the inside melts into a smooth, cheesy crab filling. Plus, they come out looking extra cute and totally irresistible!

Mini jalapeño popper egg rolls deep fried, air fried, and baked.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these mini crab egg rolls will last in an airtight container in the refrigerator for up to 3 days. Reheat before serving.

Some other favorite mini bites

Some FAQ's

Do I need a deep fryer?

No. These can be fried in a deep pot with 2-3 inches of oil. You can also bake them in an air fryer or a 425°F oven - but we definitely prefer the deep fried results.

Can I fry them ahead of time?

Yes. While they're best served the day they are fried, they will last in the refrigerator for up to 3 days. Reheat in a 425°F oven before serving.

Can I freeze the egg rolls?

We don't recommend freezing these crab egg rolls. The cheese filling can turn grainy, and both the crab and cheese release moisture as they thaw which makes the wrappers soggy. Freezing also changes the texture and can cause the egg rolls to fry unevenly.

Fried mini crab egg rolls on a table.

Mini Raspberry Muffins

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These mini raspberry muffins are a bite-sized treat for your breakfast table. Moist and loaded with flavor they have a fresh raspberry in the middle of each mini muffin. Ready in just 30 minutes.

Raspberry muffins on a tabletop.

One of our testers said, "I could eat these every day," and honestly, we agree! These bite-sized muffins are cute, fun, and always a hit - prepare to become very popular!

These easy raspberry muffins are the perfect mix of comforting and delicious - great for holidays, weekend brunches, or busy mornings when you need something quick. They're quick enough to bake before work or make the night before for grab-and-go ease.

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Is it a cupcake or a muffin?

Cupcakes and muffins may look like twins, but they definitely don't act alike. Cupcakes are basically tiny cakes - soft, sweet, and craving that swirl of frosting. Muffins are like their more wholesome, breakfast-approved cousins. Muffins are heartier, less sweet, and frequently packed with fruit, nuts, or whole grains. We like to think of it this way: cupcakes are here for the party, muffins are here to help you start your day.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

Melted butter, flour, vinegar, vanilla, egg, milk, sugar, baking powder, salt, and fresh raspberries in individual dishes.

Fresh raspberries are the star of the show here. They're natural sweetness brings a bright, juicy pop of flavor to these mini muffins. We don't recommend using frozen raspberries - they can release moisture as they thaw and won't hold up as well in a mini muffin when baking.

Pantry staples - flour, sugar, baking powder, along with eggs, milk, vanilla, and apple cider vinegar.

Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements first followed by the volume measurements in the ingredients list.

How To Make Mini Raspberry Muffins

See the recipe card below for the complete instructions.

These fresh raspberry muffins are easy and quick to make with just a few steps.

Prepare pans and make the muffin batter

Mixing batter for mini raspberry muffins.

Prepare the mini muffin pans with paper liners, or generously grease and flour each muffin cup as an alternative. If you're using a silicone pan, no liners are needed.

Stir the dry ingredients together in a mixing bowl. Whisk the wet ingredients into the dry ingredients until everything is combined and there are no dry lumps.

Fill mini muffin pans

Metal and silicone muffin pans filled with batter.

Use a small cookie scoop to fill the muffin cups ⅔ full of batter. We used a 1 Tablespoon sized cookie scoop.

Pressing raspberry into batter filled mini muffin pan.

Gently press a fresh raspberry, upside down, into the middle of each cup. It's fine if the top of the raspberry is showing.

Unbaked and baked mini raspberry muffins in a muffin pan.
Metal muffin pan with unbaked and baked raspberry mini muffins.

Bake until a toothpick inserted into the muffin - not the raspberry - comes out clean. Do not test the muffin in the middle of the raspberry, test on the side in the 'cake-y part' of the muffin.

Unbaked and baked mini raspberry muffins in a silicone muffin pan.
Silicone muffin pan with unbaked and baked raspberry muffins.

Metal or silicone muffin pan -
which is best?

We use both metal and silicone mini muffin pans, and each has strengths depending on the recipe and the texture you want. For these mini muffins both pans work well - the choice mostly comes down to whether you want to skip paper liners (might be desirable if serving to young children) and how much browning you prefer.

Silicone pans bake a little slower and don't brown as deeply, while metal pans heat faster and give a higher rise. Use whichever you have, just keep the differences in mind.

Quick guidelines:
Use metal for: doomed tops, crisp edges, best rise, fastest bake.
Use silicone for: easy release, no liners, gentle baking, easy cleanup.

Mini muffin baked in a metal muffin pan and a mini muffin baked in a silicone muffin pan.

Metal Muffin Pan

Pros

  • Better browning and rise - conducts heat quickly giving muffins a higher dome
  • Crispier edges - ideal for some bakes
  • Shorter bake times - metal heats fast and evenly
  • Sturdier - easy to move in and out of the oven

Cons

  • Requires greasing or liners - muffins stick more easily
  • Can over-brown bottoms - especially in dark-colored pans
  • Heavier and bulkier - harder to store
  • Can rust - must wash by hand and dry well

Silicone muffin pan

Pros

  • Naturally nonstick - muffins release easily without liners or greasing pans
  • Gentle heat - reduces risk of over-browning
  • Flexible - fold or stack for easy storing
  • Easy cleanup - dishwasher-friendly and no rusting

Cons

  • Pour heat conduction - less rise and browing
  • Longer bake times - often needs 2-5 minutes longer than a metal pan
  • Floppy - baking sheet needed for stability when transferring in and out of oven
  • Softer edges - no crispness

Love fruit-forward breakfast recipes?
Don't miss our reader-favorite Blueberry Coffee Cake.

Favorite Riffs

Swap the raspberry for a blackberry or blueberry. Add some lemon zest or orange zest to the batter for a hint of citrus. Use buttermilk in place of the combined vinegar and milk. Sprinkle the top of each muffin with powdered sugar before serving.

Powdered sugar dusted mini raspberry muffins on a table.

Make Ahead and Storage Tips

These raspberry mini muffins come together fast, ready in under 30 minutes, but they're also great to make in advance. Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days (note that refrigerating muffins may dry them out a bit).

To freeze muffins, let them cool completely, then freeze in a single layer (in an airtight container) for up to 3 months. Thaw at room temperature, warm briefly in the oven for that fresh-baked taste.

Some FAQ's

Can I use frozen raspberries instead of fresh?

We don't recommend using frozen raspberries in mini muffins. Because each mini muffin only holds a single berry, the extra moisture released as frozen raspberries thaw can noticeably affect the texture. In a full-sized muffin, that moisture has more room to disperse, but in minis it makes a much bigger impact. For the best results, stick with fresh raspberries so the minis stay light and tender.

What type of mini muffin pan should I use?

We use both silicone and metal mini muffin pans and they both work well. Silicone pans bake a little slower and don't brown as deeply, while metal pans heat faster and give a higher rise. Use whichever you have, just keep the differences in mind.

Don't muffins have a streusel topping?

Not always! Buttery streusels work best on muffins that want an extra crunch or additional sweetness. Lighter muffins often go without so the flavor and texture stays simple and soft. This fresh raspberry muffin recipe highlights the raspberry and the soft, moist texture of the muffin.

Some other favorite breakfast pastries

Raspberry muffins on a table.

Puff Pastry Feta and Spinach Triangles

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Feta and spinach triangles are the appetizers that disappear the minute they hit the table - flaky puff pastry wrapped around warm spinach and feta - delicious! This classic pairing shows up in cuisines around the world and has become a staple among easy spinach appetizers - it feels both comforting and a little bit fancy.

Baked spinach and feta filled puff pastry triangles on a table.

These spinach and feta pastries are popular for good reason: puff pastry gives you that golden, buttery crunch, while the fresh spinach and feta filling brings a bright, savory flavor that tastes far more impressive than the work it takes to make them. They're perfect for parties, holidays, or anytime you need a crowd-pleasing appetizer that looks elegant but stays wonderfully simple.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Ingredients with text.

  • Fresh spinach gives this appetizer a bright flavor, soft, delicate texture, and light tasting filling.
  • Crumbled feta cheese is easy to find and use. You can also use a block of feta - drain the liquid and crumble before using.
  • Puff pastry sheets can be found in the freeze section of most grocery stores.

How To Make Spinach and Feta Pastries

See the recipe card below for the complete instructions.

Steaming spinach, adding diced shallots, and crumbled feta cheese in a skillet to form filling mixture.

Place the rough chopped spinach and small diced shallot in a large skillet. Season with salt and pepper, cover, and cook until the spinach has fully wilted. Remove the spinach from the pan and drain using a fine mesh strainer - squeeze out as much liquid as possible. Return the spinach to the skillet, add the feta cheese, and stir to combine. Set aside to cool.

Egg wash in a dish, sheets and squares of puff pastry.

Whisk the egg and 1 Tablespoon water together to make an egg wash. Set aside while you prep the puff pastry.

Place one sheet of puff pastry on a lightly flour surface and roll out to a rectangle about 9 x 12 inches. Cut the sheet into 12 equal squares (roughly 3 x 3 inches each) and place them on a lined baking sheet. Repeat with second sheet of puff pastry.

Visualize each square as two triangles - don't cut them apart. On one half of each square (one of the visualized triangle sides), cut three small slits. Repeat with all squares.

Spinach and feta filled puff pastry squares formed into a triangle.

Brush the uncut side edges of each square with the egg wash. Spoon the spinach-feta mixture onto the uncut side of each pastry square. Fold the corner of the slit side pastry over the filling to form a triangle. The slits may open slightly as the dough stretches, this is expected.

Pinch the two joined sides together with your fingers, then use a fork to crimp and seal the edges completely.

Unbaked, egg washed, stuffed puff pastry triangles on parchment lined baking sheet.

Brush the tops with the egg wash. Refrigerate the spinach and feta pastries while you preheat the oven , or chill for at least 10 minutes.

Baked spinach and feta filled puff pastry triangles on parchment lined sheet pan.

Bake until the pastries are puffed and golden brown. Serve warm.

Favorite Riffs

We love fresh spinach for the fresh, light, soft flavor and texture, but frozen spinach, while giving a heavier texture, will work. Frozen spinach holds more water so make sure you squeeze all of the liquid out. Since frozen spinach is already blanched, you can skip steaming; simply sauté the shallots, add the thawed spinach and crumbled feta, and stir to combine.

Swap the feta cheese for goat cheese, cream cheese, or ricotta cheese. Add extra flavors with sun-dried tomatoes, caramelized onions, garlic, herbs (oregano, basil, thyme, mint), red pepper flakes, or a little lemon zest.

Different Shapes

While we love these small spinach and feta triangles, there are times when a different shape is preferable. For parties where guests are walking around, a true one-bite appetizer is perfect. For something a little more elegant, small bundles are a beautiful option. Below is a quick guide for making both shapes.

Spinach and Feta Parcels (Bundles)

Forming puff pastry parcels.

Roll the puff pastry out and cut it into equal sized squares. Brush the square edges with egg wash and place a spoonful of filling in the center. Bring two opposite corners up to meet in the middle, then repeat with the remaining two corners so all four points meet at the top. Pinch all four joined sides tightly with your fingers so the pastry stays closed and doesn't open in the oven. Place on a lined baking sheet, brush with egg wash, and bake until golden brown (12-15 minutes).

Spinach and Feta Bites

Filling and rolling a puff pastry log with spinach and feta cheese mixture.

After rolling out the puff pastry sheet, cut it in half lengthwise. Brush one long edge with egg wash. Spoon the feta spinach mixture down the center of the pastry strip, then gently roll the un-egg washed side over the filling, tucking the end under the filling, and continue rolling until the egg washed edge seals the log. Place seam side down on a lined baking sheet and cut the log into 1 to 1 ½ inch pieces. Brush the tops with egg wash and bake until golden brown (15-18 minutes).

Bite-sized puff pastry filled with spinach and feta cheese on a table.

Make Ahead Tips

These spinach and feta triangles can be made ahead of time and stored baked or unbaked. They also freeze well, but be sure the spinach is squeezed extremely dry - any excess moisture can make the pastry soggy once thawed.

  • Unbaked:
    • Refrigerate. Assemble and place on a lined baking sheet - do not brush with the egg wash. Cover tightly and refrigerate for up to 24 hours. Remove from the refrigerator, brush with egg wash, and bake (no need to bring to room temperature). Since you're baking them straight from the fridge, add an extra 2-3 minutes bake time if needed.
    • Freeze. Freeze assembled pastries- no egg wash - on a sheet pan for 1-2 hours, then transfer to an airtight container for up to 2 months. Remove from freezer, brush with egg wash, and bake from frozen (no need to thaw first) at 400°F, adding a few extra minutes if needed until golden. If the tops brown too quickly, tent loosely with foil during baking.
  • Baked:
    • Refrigerate. Cool completely and store in the fridge for 2-3 days in an airtight container. Reheat these feta and spinach triangles at 350°F for 8-10 minutes until crisp.
    • Freeze. While it is possible to freeze these after baking, the pastry is more likely to turn soft or soggy once reheated. For best results, we don't recommend freezing the baked version. If you must freeze them - cool completely, freeze in a single layer, then transfer to an airtight container. Reheat from frozen in a 350°F oven until hot and crisp, about 10-15 minutes.

REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Baked puff pastry triangle filled with spinach and feta cheese mixture on parchment paper.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these spinach and feta parcels will last in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Some FAQ's

Can these be frozen?

Yes, they can be frozen - but there are a few things to keep in mind. If the spinach is not squeezed extremely well (almost dry) you run the risk of the pastry becoming soggy due to extra water when thawing. See the post above for more information on freezing baked and unbaked spinach and feta pastries.

Can you use frozen spinach instead of fresh?

Frozen spinach works just fine. It has been blanched, so won't need to be steamed and it holds more water, so drain it and squeeze all the liquid out before using. It has a slightly earthier, concentrated flavor due to the way it's frozen and may also make a heavier feeling appetizer. Fresh spinach gives a lighter, softer texture.

Some other favorite puff pastry recipes

Baked triangles of puff pastry filled with spinach and feta cheese.

20 Favorite Easter Brunch Pastries

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Easter is here, and we've gathered some of our favorite Easter brunch pastries - we have cinnamon rolls, muffins, scones, and biscuits - something for everyone!

Easter Brunch Pastries.

Easter snuck up on me this year, and if you're in the same boat, your brunch planning might feel a little last-minute. No stress - we've pulled together some easy, delicious pastry recipes that will be a hit with your family and friends.

We're focusing on one of our favorite parts of the Easter buffet - the pastries and breads! Whether you're hosting or bringing a dish to share, cooking for a small group or a full house, we've got plenty of delicious options to choose from - coffee cakes, scones, muffins, biscuits, and gooey cinnamon rolls.

For Egg and Savory options visit 20 Easter Brunch Ideas

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Our Favorite Recipe

Apple pie cinnamon roll on a plate with a fork.
Credit: Life As A Strawberry

Choosing just one favorite recipe from this collection is so hard. The Mini Puff Pastry Apple Tarts are absolutely adorable - and delicious! But if we had to pick a single standout, it would be the Apple Pie Cinnamon Rolls.

They're truly some of the best cinnamon rolls we've ever had. The fresh apple filling adds a layer of flavor that makes them unforgettable. Whether it's a holiday brunch or an everyday treat, these rolls are guaranteed to be a hit.

Recipes for Feeding a Crowd

Hosting a large group? These coffee cake recipes make an easy, delicious addition to any brunch menu.

Pieces of peach coffee cake.

Some Favorite Easter Brunch Pastries

Puff Pastry Cinnamon Twists.

Puff Pastry Cinnamon Twists

These easy-to-make puff pastry cinnamon twists are a delicious, simple addition to your buffet. Only 4 ingredients and ready in just 30 minutes!

Puff Pastry Cinnamon Twists
Easy Overnight Cinnamon Rolls

Easy Overnight Cinnamon Rolls

Fluffy overnight cinnamon rolls are a perfect make ahead treat for holidays! Prep the rolls, refrigerate overnight, and bake in the morning.

Recipe & Photos: Life As A Strawberry

Easy Overnight Cinnamon Rolls
Apple Pie Cinnamon Rolls.

Apple Pie Cinnamon Rolls

These cozy apple pie cinnamon rolls are a delicious twist on a classic! Made with soft cinnamon bun dough, fresh apple filling, and a cinnamon crumb topping.

Recipe & Photos: Life As A Strawberry

Apple Pie Cinnamon Rolls
Easy Apple Butter Muffins.

Easy Apple Butter Muffins

These easy apple butter muffins use homemade or store bought apple butter and lots of cinnamon! Ready in under an hour. With how-to photos!

Recipe & Photos: Life As A Strawberry

Easy Apple Butter Muffins
Mini Cinnamon Muffins - with a twist!

Mini Cinnamon Muffins - with a twist!

Bite-sized cinnamon twist muffins are a bite-sized take on the classic cinnamon roll. A great addition to your holiday breakfast or brunch spread.

Mini Cinnamon Muffins
Banana Chocolate Chip Muffins.

Banana Chocolate Chip Muffins

These easy banana chocolate chip muffins are perfect for a cozy breakfast or a bit of meal prep! With step by step photos and tons of tips.

Recipe & Photos: Life As A Strawberry

Banana Chocolate Chip Muffins
Mini Lemon Scones.

Mini Lemon Scones

These mini lemon scones, bursting with lemon flavor, are flaky, tender, and crowd-worthy. Perfect for breakfast, brunch, or holidays.

Mini Lemon Scones
Cinnamon Scones with Glaze (no cinnamon chips!).

Cinnamon Scones with Glaze (no cinnamon chips!)

These easy cinnamon scones are perfect for fall! Homemade cinnamon butter gives tons of flavor and a marbled look. With cinnamon glaze.

Recipe & Photos: Life As A Strawberry

Cinnamon Scones with Glaze
Lemon Zucchini Bread with Lemon Glaze.

Lemon Zucchini Bread with Lemon Glaze

This easy lemon zucchini bread gets a burst of flavor from fresh lemon juice and zest! Topped with lemon glaze. Includes step by step photos.

Recipe & Photos: Life As A Strawberry

Lemon Zucchini Bread with Lemon Glaze
Chocolate Chunk Banana Bread.

Chocolate Chunk Banana Bread

This simple banana bread recipe is packed with chocolate chunks! Mashed over-ripe bananas keep this loaf moist. Easy to make ahead of time!

Recipe & Photos: Life As A Strawberry

Chocolate Chunk Banana Bread
Apple Coffee Cake.

Apple Coffee Cake

This easy apple coffee cake tastes like dessert for breakfast! Cinnamon apples, buttery cake, and sweet streusel - perfect for any occasion.

Apple Coffee Cake
Banana Coffee Cake.

Banana Coffee Cake

This easy banana bread coffee cake is perfect for your weekend brunch! With a layer of cinnamon filling and a tasty streusel topping.

Recipe & Photos: Life As A Strawberry

Banana Coffee Cake
Peach Coffee Cake.

Peach Coffee Cake

Peach coffee cake with streusel topping—like peach cobbler for breakfast. Easy, crowd-sized, and perfect for holidays or brunch. Vegetarian.

Peach Coffee Cake
Blueberry Coffee Cake.

Blueberry Coffee Cake

This buttery, blueberry coffee cake with streusel topping is perfect for brunch or special occasions. Sized for a crowd! Vegetarian.

Blueberry Coffee Cake
Easy Puff Pastry Chocolate Croissants.

Easy Puff Pastry Chocolate Croissants

These 3-ingredient mini puff pastry chocolate croissants are quick, easy, delicious, and cute - perfect for breakfast, snack, or dessert.

Easy Puff Pastry Chocolate Croissants
Mini Puff Pastry Apple Tart.

Mini Puff Pastry Apple Tart

WOW your guests with a twist on classic apple pie with a mini puff pastry apple tart! Easy to eat and bursting with cuteness! Vegetarian.

Mini Puff Pastry Apple Tart
Puff Pastry Peach Tartlets.

Puff Pastry Peach Tartlets

These 30-minute puff pastry peach tartlets are a perfect summer treat to impress your family and friends. As beautiful as they are delicious!

Puff Pastry Peach Tartlets
Easy Vegan Biscuits (with Coconut Oil).

Easy Vegan Biscuits (with Coconut Oil)

You'll love this simple, fluffy vegan biscuit recipe. Ready in 30 minutes and made with coconut milk. Great for vegan baking!

Recipe & Photos: Life As A Strawberry

Easy Vegan Biscuits
Simple Gruyere Biscuits.

Simple Gruyere Biscuits

Take your brunch game to a new level with these easy, cheesy, flakey gruyere biscuits. Ready in just 30 minutes!

Recipe & Photos: Life As A Strawberry

Simple Gruyere Biscuits
Easy Homemade Biscuits.

Easy Homemade Biscuits

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

Easy Homemade Biscuits

Frequently Asked Questions

Can I make pastries in advance?

Many pastries can be prepared in advance - just check the individual recipes for specific make-ahead instructions and storage tips.

Can I make a pastry board for a buffet with these recipes?

Absolutely! Many of these recipes work beautifully on a pastry board. Since guests often like to sample everything, consider making items smaller or cutting them into bite-sized pieces.

What pastries are best for serving on Easter morning?

Grab and go items - like scones, muffins, and puff pastry bites - are perfect for mingling and moving around. Larger items such as cinnamon rolls and coffee cakes are a great addition to buffets alongside egg dishes, especially when guests already have plates and utensils.

How do I keep pastries fresh on a holiday buffet?

Most pastries will stay fresh for several hours at room temperature. Bake or reheat them the morning of your brunch, then keep them loosely covered - a linen napkin works well - to prevent them from drying out while still allowing steam to escape.

We hope you loved this guide to Easter brunch pastries! If you have any questions, drop a comment below. For more entertaining ideas, visit Appetizer Bliss.

20 Favorite Easter Brunch Ideas

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Easter brunch ideas are always welcome this time of year, especially when the holiday sneaks up and planning feels a little last-minute. No stress - here are some of our favorite Easter brunch recipes, including easy egg dishes and savory options that come together quickly and are always a hit with family and friends.

20 Favorite Easter Brunch Ideas.

If you're hosting or bringing a dish to share, cooking for a small group or a full house, we've got plenty of delicious options to choose from. You'll find comforting favorites like scrambles, frittatas, casseroles, and breakfast hashes, and of course, Deviled Eggs.

Pair these delicious savory dishes with some favorite
Easter Brunch Pastries for a crowd-pleasing menu.

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Our Favorite Recipe

Smoked salmon scrambled eggs with toast on a plate.

Choosing just one favorite recipe from this collection feels impossible. We love the Leek Frittata and every version of Eggs Benedict, but if we had to pick a true comfort dish, the Smoked Salmon Scrambled Eggs is the winner.

Hot smoked salmon, creamy eggs, cheese, and a sprinkle of green onions come together to make something special. It feels fancy, yet it's incredibly quick and easy. You can even turn it into a frittata when you're cooking for a larger crowds.

Recipes for Feeding a Crowd

Hosting a large group?
These egg dishes make an easy, delicious addition to any brunch menu.

Feta deviled eggs with feta cheese garnish on a black board.

Eggs and Savory Dishes

Caprese Eggs Benedict.

Caprese Eggs Benedict

This vegetarian caprese eggs benedict recipe is perfect for your next brunch! Features delicious homemade hollandaise sauce and a creamy poached egg.

Recipe & Photos: Life As A Strawberry

Caprese Eggs Benedict
Easy Crab Cake Eggs Benedict.

Easy Crab Cake Eggs Benedict

This quick and delicious crab cake eggs benedict is perfect for brunch! With a foolproof one-minute homemade hollandaise sauce.

Recipe & Photos: Life As A Strawberry

Easy Crab Cake Eggs Benedict
Avocado Eggs Benedict with Bacon and Goat Cheese.

Avocado Eggs Benedict with Bacon and Goat Cheese

Shake up your breakfast routine with this deceptively easy avocado Eggs Benedict with bacon and goat cheese! Topped with a foolproof avocado hollandaise.

Recipe & Photos: Life As A Strawberry

Avocado Eggs Benedict with Bacon and Goat Cheese
Smoked Salmon Quiche with Asparagus.

Smoked Salmon Quiche with Asparagus

This smoked salmon quiche is perfect for a cozy weekend or elegant holiday brunch! With asparagus, gruyere cheese, and store bought pie crust.

Recipe & Photos: Life As A Strawberry

Smoked Salmon Quiche with Asparagus
Leek and Mushroom Breakfast Hash.

Leek and Mushroom Breakfast Hash

This cozy mushroom, leek, and potato breakfast hash is topped with poached eggs and a quick hollandaise sauce. With step by step photos!

Recipe & Photos: Life As A Strawberry

Leek and Mushroom Breakfast Hash
Easy Gruyere Leek Frittata.

Easy Gruyere Leek Frittata

This easy leek frittata is ready in 30 minutes! With earthy gruyere cheese and a splash of heavy cream for a rich, custardy brunch dish.

Recipe & Photos: Life As A Strawberry

Easy Gruyere Leek Frittata
Smoked Salmon Scrambled Eggs.

Smoked Salmon Scrambled Eggs

These easy, fluffy smoked salmon scrambled eggs are perfect for breakfast or brunch! With cream cheese and green onions.

Recipe & Photos: Life As A Strawberry

Smoked Salmon Scrambled Eggs
Jalapeño Breakfast Casserole.

Jalapeño Breakfast Casserole

This jalapeño popper egg casserole is a delicious breakfast option for a weekend breakfast or holiday brunch. Gluten free!

Jalapeño Breakfast Casserole
Bacon Cheddar Egg Casserole.

Bacon Cheddar Egg Casserole

This bacon, cheddar, and egg casserole for a crowd is a definite crowd pleaser. Perfect for holidays, showers, or when hosting guests!

Bacon Cheddar Egg Casserole
Vegetarian Breakfast Casserole.

Vegetarian Breakfast Casserole

This vegetarian breakfast casserole is perfect for Easter, Mother’s Day, Father’s Day, Christmas, baby showers, or when hosting guests!

Vegetarian Breakfast Casserole
Ham and Gruyere Egg Casserole.

Ham and Gruyere Egg Casserole

This ham and gruyere egg casserole is a go-to for a delicious breakfast! It’s great for a weekend, Mother’s Day, Easter, or Christmas brunch.

Ham and Gruyere Egg Casserole
Breakfast Bruschetta.

Breakfast Bruschetta

This quick breakfast bruschetta uses creamy goat cheese, soft scrambled eggs, fresh tomatoes, and basil. Includes a how to video!

Recipe & Photos: Life As A Strawberry

Breakfast Bruschetta
Spring Veggie Breakfast Pizza.

Spring Veggie Breakfast Pizza

Say hello to spring with this bright veggie breakfast pizza! Topped with gruyere cheese, fresh veggies, and an egg. With step by step photos!

Recipe & Photos: Life As A Strawberry

Spring Veggie Breakfast Pizza
Mini Puff Pastry Egg Bites.

Mini Puff Pastry Egg Bites

Puff pastry egg bites are a way to start the day! A great option for an Easter brunch buffet.

Mini Puff Pastry Egg Bites

Deviled Eggs

It wouldn't be Easter without deviled eggs. You'll find our Deviled Eggs 101 guide here, along with some of our favorite deviled egg recipes.

Easy Deviled Eggs 101.

Easy Deviled Eggs 101

This deviled eggs 101 guide gives you the info you need to make a classic stuffed egg for holidays, parties, or family get togethers!

Easy Deviled Eggs 101
Classic Deviled Eggs.

Classic Deviled Eggs

We keep it simple with a classic deviled egg recipe! Some basic ingredients make a delicious appetizer for holidays, parties, or family. A perfect addition to your Easter buffet.

Classic Deviled Eggs
Deviled Eggs with Pickles.

Deviled Eggs with Pickles

Start with a classic deviled egg and add some diced pickles for this delicious bite. Perfect for your next holiday, party, or family BBQ!

Deviled Eggs with Pickles
Bacon Deviled Eggs.

Bacon Deviled Eggs

Crispy bacon makes this recipe one of the best deviled eggs recipes! So easy to make and perfect for holidays, parties, or get togethers.

Bacon Deviled Eggs
Feta Deviled Eggs.

Feta Deviled Eggs

These Feta Deviled Eggs are one of our favorites! So easy to make with the addition of crumbled feta cheese to the filling.

Feta Deviled Eggs
Spicy Deviled Eggs.

Spicy Deviled Eggs

Deviled eggs with some heat! Perfect for BBQ's, holidays, or just because deviled eggs + heat = delicious! Vegetarian.

Spicy Deviled Eggs

Frequently Asked Questions

What dishes are best for serving on an Easter buffet?

Think about how guests will be moving through the buffet - will they be sitting with plates and utensils or mingling with smaller plates? If you have seating and silverware available, offer a mix of hot dishes (like eggs or frittatas), cold options (such as fruit or salads), and a few pastries for something sweet. If guests will be walking around, stick to finger-friendly foods like bite-sized pastries, muffins, cut fruit, and egg bites.

How can I keep hot foods hot on an Easter brunch buffet?

Keeping foods at the right temperature is essential for both safety and quality. Chafing dishes work well for egg dishes and casseroles; if you're using them for pastries, line the bottom with a linen napkin to prevent condensation and soggy pastries. You can also place heat-safe dishes on top of warm pads or hot trivets. For best results, put out smaller portions and replenish them frequently.

Can I prep ingredients the night before to save time on Easter morning?

Absolutely! Many savory dishes - like frittatas, casseroles, and hashes - allow you to prep ingredients ahead of time. Store everything in individual containers in the fridge, then assemble and bake in the morning for a stress-free start to the day. Many recipes can even be baked the day before and reheated without anyone noticing the difference. Just be sure to check each recipe for specific make-ahead tips and recommendations.

We hope you loved this guide to savory Easter brunch ideas! If you have any questions, drop a comment below. For more entertaining ideas, visit Appetizer Bliss.

Bacon Jalapeño Popper Dip

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This bacon jalapeño popper dip combines all the flavors we love in bacon-wrapped jalapeños and stuffed dates - sweet, smoky, salty, and just the right amount of heat! It's a cozy, comforting appetizer that still feels special, and it's far easier to make than wrapping and stuffing jalapeños or dates.

Jalapeño bacon and date dip on sliced baguette on a plate.

These classic finger-food flavors have been game-day staples for years, and this dip is simply the easier, crowd-friendly way to enjoy them. The mix of rich cheese, crisp bacon, spicy jalapeños, and caramel-sweet dates hits every craving at once, making it one of those dishes guests try once and immediately ask for the recipe. It's warm, indulgent, and always a crowd favorite!

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Let's Talk Dates

Medjool and Deglet Noor dates are the two most familiar and widely available date varieties in the U.S., and they also make up most of the dates grown in the U.S. They're easy to find in grocery stores year-round and each brings its own personality to both sweet and savory dishes.

Sliced Medjool dates.

Medjool dates - often called the "King of Dates" - are large, very soft, and naturally caramel-sweet with a rich, almost candy-like flavor. Their high moisture makes them perfect for blending into dips, fillings, and baked goods, and they're a favorite for snacking or stuffing with cheese and nuts.

Deglet Noor dates - sometimes called "common dates" - are smaller, firmer and less sweet than Medjools, with a subtle nutty flavor. They're drier texture makes them great for chopping and adding to salads, baked goods, or savory dishes where you want sweetness without extra moisture. Because they're on the dry side, you may need a splash of extra liquid when used in creamy recipes.

Ingredients

See the recipe card below for a full list of ingredients and quantities.

Jalapeños, chopped dates, cream cheese, goat cheese, sour cream, cream, bacon, and brown sugar in individual dishes.
  • Bacon. Thin sliced bacon blends easier with the other ingredients, but a thick-cut will also work.
  • Dates. We used Medjool dates for this recipe for their sweet, caramel-like flavor. Deglet Noor dates, will also work - but since they are smaller and less sweet, you may want to use a few more in this recipe to get the same sweet flavor.
  • Cheese. We use both cream cheese and goat cheese.
  • Heavy cream. This is necessary to keep the dip moist.
  • Fresh jalapeños. Use fresh diced jalapeños to add a crisp bite to the cheese mixture. Adjust the number of jalapeños depending on your desired spice level. We recommend wearing gloves when handling hot peppers.

For more information about peppers and the Scoville Heat Units,
see our Jalapeño Breakfast Casserole post. 

Step by Step Instructions

See the recipe card below for the complete instructions.

Cook the bacon-date mixture

Cooking bacon in a skillet.

Add the chopped bacon to a heavy duty skillet over medium-high heat and cook until the bacon is almost crispy - about 5 minutes before crispy. Remove the bacon from the skillet and drain the grease.

Cooking crispy bacon, dates, and brown sugar in a skillet.

Add the bacon back into the skillet along with the chopped dates and brown sugar and stir while heating over medium heat until the sugar is melted and the bacon is fully crispy - about 5 more minutes. Remove the pan from the heat let cool while you mix the cheese. NOTE: depending on your skillet, the bacon, date, and sugar mixture may start to stick - prevent this by transferring the mixture to a glass or ceramic dish while you continue.

Prep jalapeños

Slicing and dicing jalapeño peppers.

De-stem one jalapeño and cut 8-10 thin round slices from the pepper. Set these slices aside to place on top of the dip once it's all mixed. Continue to de-stem, de-seed, and dice the remaining jalapeños.
Don't touch your face or eyes. Gloves are recommended for this step.

Whip up the cheese base

Mixing cream cheese, goat cheese, and diced jalapeños in a mixing bowl.

Combine the cream cheese, goat cheese, sour cream, and heavy cream in a mixing bowl. Use a hand mixer to combine these until well mixed. This can be done by hand with a heavy duty spoon, but a hand mixer is much faster and helps make sure everything is completely combined.

Add the diced jalapeño peppers and stir, by hand, until completely combined with the cheese mixture.

Build the bacon jalapeño popper dip

Mixed cheese in a bowl with crispy bacon and dates.

Use a spoon to fold the bacon-date mixture into the cheese-jalapeño mixture until everything is evenly combined.

Unbaked jalapeño popper dip in a casserole dish topped with sliced jalapeño peppers.

Transfer the dip to a baking dish and spread it into an even layer - no more than ¾ inch thick. Arrange the jalapeño slices over the top.
Bake until the cheese is warmed through and starting to bubble around the edges.

Baked jalapeño dip in a casserole dish.

Substitutions and Riffs

If you're not a goat cheese fan, feta cheese is a great substitute. Keep the cream cheese as the base for that smooth, creamy texture. Greek yogurt can replace the sour cream and half-and-half works in place of heavy cream.

Crispy prosciutto or cooked sausage can stand in for the bacon, or skip the bacon entirely for a vegetarian version. We prefer thin-sliced bacon because it blends more easily with the dates and warm cheese, but thick-cut also works. Cooking the diced bacon in a skillet gives it a deep caramelization that pairs great with the dates and brown sugar, though baking it in the oven - or cooking it ahead and reheating it with the dates and brown sugar - works just as well.

Medjool dates (often called the "King of Dates") are large, soft, sweet, and caramel-like with a rich flavor. Deglet Noor, dates (sometimes called "common dates") also work; they're smaller, drier, less sweet, with a subtle nutty flavor. If using Deglet dates, you may need a splash of extra cream to keep the dip soft and creamy.

Baked jalapeño date dip in a casserole dish.

Make Ahead Tips

This dip can be made up to 2 days in advance and stored in the fridge, unbaked, until ready to bake and serve. If you're prepping it 3-4 days in advance, keep the components separate - make the cheese base, cook the bacon-date mixture, and prep the jalapeños - store everything in individual airtight containers. When it's time to serve, simply combine the ingredients and bake according to the recipe.

REMEMBER: Do not place a cold dish - especially glass or ceramic - into a hot oven, as the temperature difference can cause the dish to break.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, this bacon jalapeño popper dip will last in an airtight container in the refrigerator for up to 3 days. You may need to stir in a splash of cream before reheating in a 300°F oven for 6-8 minutes - or until warm.

Jalapeño bacon and date dip on a plate with sliced baguette.

Love jalapeño popper flavors?
Try our Mini Jalapeño Popper Egg Rolls or Jalapeño Popper Mac & Cheese Bites.

Some FAQ's

Can I freeze this dip?

We don't like freezing this dip - it tends to change the texture of the dip when thawed and reheated. You can save leftovers up to 3 days in the fridge.

Do I have to add the cream and sour cream?

Yes! The sour cream and cream help keep the dip soft, smooth, and scoopable. We tested this without them and it was very dry.

Some other favorite 'spicy' recipes

Jalapeño bacon and date dip on sliced baguette on a plate with more sliced baguette.

Tahoe Treats - aka Scotcharoos

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These Tahoe Treats were one of the most requested treats at the catering company - and for good reason. I've been making them for years, and they never disappoint. They're rich, chewy, and always a hit at parties, potlucks, or holiday gatherings. Best of all, they're a fantastic make-ahead option: they freeze beautifully and taste just as fresh once thawed.

Tahoe treats - aka scotcharoos, on a table.

I first had these years ago in Lake Tahoe, where we simply called them Tahoe Treats. I only recently discovered they're actually a Midwest classic known as Scotcharoos or scotcheroo bars! No matter what you call them, they're a nostalgic, crowd-pleasing favorite. I've included all my go-to tips and tricks from years of making these.

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Ingredients

Crispy rice cereal, chocolate chips, butterscotch chips, light corn syrup, sugar, butter, and peanut butter in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

Crispy rice cereal. We use Kellogg's Rice Krispies, but any crispy rice cereal will work here.

Sugar. We use both light corn syrup and granulated sugar for these cookie bars.

Peanut butter. We like using a smooth peanut butter since there is already so much crunch in this bar. While crunchy peanut butter works just fine (and I've used it many times), it does change the texture of the cookie.

Semi sweet chocolate chips and butterscotch chips. We keep it simple and use a bag of each chip for this recipe. Chopped bars of chocolate will also work in place of the chocolate chips.

How to make Tahoe treat (scotcharoo) bars

Step 1: Prep your ingredients and pan

Buttered baking dish.

PRO TIP: You'll need to work quickly once things are melted and you won't have time to stop. BEFORE you begin making the Tahoe treats:

  1. Butter a 13 x 9 inch baking dish.
  2. Have your crispy rice cereal measured out.

Step 2: Make the cookie

Sugar, peanut butter, and corn syrup in a large pot.

Place the sugar, light corn syrup, and smooth peanut butter into a large, heavy duty pot. Stir ingredients together while heating over medium heat until sugar is dissolved and the syrup mixture is smooth.

Dissolving sugar with peanut butter and corn syrup in a pot.

The key here is to make sure the sugar is fully dissolved. Before the sugar is dissolved the mixture is thick and grainy. After the sugar dissolves the mixture flows much easier and looks smoother.

PRO TIP: Stir the sugar and peanut butter mixture continuously while heating to prevent burning and sticking. Watch the heat and if it starts sticking turn the heat down, but continue heating until the sugar is melted.

Mixing crispy rice cereal with peanut butter mixture and spreading in a baking dish.

Once the sugar is fully dissolved, move quickly. Remove the pot from the heat and immediately stir in the pre-measured crispy rice cereal. Mix until all the cereal is coated with the warm peanut butter mixture.

Immediately transfer the mixture to your prepared pan. Spread it out evenly, pressing down as you go to create a smooth, level top. Set aside while mixing the topping.

PRO TIP: The mixture firms up fast, so fold quickly and confidently. Scoop from underneath, flip the sugar mixture over the cereal, and repeat. Keep folding from the center until everything is evenly coated - this whole step should take less than a minute.

Step 3: Make the topping

Melting chocolate chips and butterscotch chips together in a mixing bowl.

Add the chocolate chips and butterscotch chips to a microwave safe bowl. Microwave for 1 minute on medium high, remove and stir. Continue to heat and stir in 30 second intervals until the chips are almost melted, then stir on 5-10 second intervals.

Be careful not to overheat and burn the chocolate. If you're worried about burning the mixture or not able to stir at frequent intervals, use a double boiler.

PRO TIP: We've tried this with less chocolate chips and less butterscotch chips but we love the ratio of topping to cereal bar using a whole bag of each chip. If you want a thinner chocolate-butterscotch layer, feel free to reduce the amount of chips.

Frosting the peanut butter and crispy rice bars with melted chocolate and butterscotch.

Once the chips are fully melted and smooth, pour the mixture over the cereal and spread evenly over the top.

Place the baking dish aside to let the topping set. This can be done on the counter for a few hours or place in the fridge for about 30 minutes. I'm never patient enough to wait, so mine always go in the fridge!

PRO TIP: We'll show you how to cut these bars into neat, uniform pieces for the prettiest presentation. But if you're not worried about perfect edges, feel free to slice them however you like.

These bars are quite rich, so I usually cut mine into small squares - but truly, any size works. At the bistro, we made them in VERY large quantities and cut them into large bars, so go with whatever fits your style and need.

Cutting a pan of Tahoe treats, or scotcharoos, into small squares.

Once the topping is set, you should be able to run a knife around the edges of the pan and lift the entire sheet of scotcharoos out. Place it on a cutting board. then trim off one short end and the two long sides so every Tahoe Treat has a clean even edge. And don't toss those edges - set them aside for the chef's treat! They're absolutely delicious!

Next, cut the sheet into long strips in whatever width you prefer. I use a ruler to keep every cut the same size and usually go between 1 and 1 ½ inches. Then, cut each strip into your squares, again, measuring so they stay uniform. Place the finished scotcharoo squares in a single layer in a airtight container.

Square scotcharoos on a table.

Storing Tahoe treats

These easy scotcharoo bars firm up quickly if left on the counter, usually within a day or two, but they freeze beautifully - I almost always freeze some for later.

  • Store at room temperature in an airtight container for up to 2 days.
  • Freeze in an airtight container for up to 3 months. Let them thaw at room temperature a few hours before serving. They'll soften right up and taste like you just made them.
Bite-sized Tahoe Treats, aka scotcharoos, on counter.

Some FAQ's

Can I use all sugar instead of corn syrup?

No, the liquid sugar helps the granulated sugar dissolve easier. We rarely use corn syrup but we haven't found a great alternative for these bars. While you can use honey in place of the light corn syrup, we find it changes the flavor and our taste testers didn't like it.

Can I freeze these?

Absolutely! I almost always freeze some of these bars. Place in a single layer in an airtight container and freeze for up to 3 months. Thaw on the counter for an hour or two before serving.

Pieces or crispy rice cereal, peanut butter, chocolate and butterscotch bars on a counter.

30 Favorite Game Day Recipes

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Game day recipes are the secret to hosting a winning big game party, and this collection makes it easy! We've rounded up 30 of our favorites to help you pull off a fun, stress-free celebration your guests will love.

30 easy game day snack recipes.
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Different cheeses, meats and crackers on a board held by a server.

Big game day calls for great food, and this lineup delivers. We pulled together 30 crowd-pleasing bites to keep everyone happily snacking from kickoff to the final play. You'll find 20 of our favorite savory appetizers - packed with classic game-day flavors like jalapeños, seafood, and plenty of cheesy dips and bites - plus 10 sweet treats to round out the spread.

Food selection tips

When we plan a game day watch party, these five simple guidelines help us pull off a great buffet.

1. Make it easy

PIck foods you can prep fully or partially in advance. Crockpots, slow cookers, and easy-to-assemble dishes keep stress low and get you out of the kitchen so you can actually enjoy the game and your guests.

2. Remember food safety

Hot foods hot stay hot, cold foods stay cold - that's the rule and it's essential to ensure your guests safety. Use crockpots, warming trays, or chafing dishes to keep food hot. Ice packs and chilled serving dishes keep cold foods cold. Putting out smaller portions and refilling often also keeps things safe and fresh.

3. Account for dietary restrictions

A mix of gluten-free, vegetarian, and vegan options makes eveyone feel welcome. And remember the classic game day flavors - buffalo chicken and jalapeño poppers - to keep the game day purists happy!

4. Variety is key

Games run long, and cravings change. Offer a mix of snacky foods (chips, dips, veggies), heartier bites (meat, seafood, warm dips), lighter options (fresh veggies, fruit), and a few sweets to round things out.

5. Make it easy to eat and serve

Most guests are watching the game, not sitting at a table, so choose foods that are easy to grab and eat. Make sure you have enough table space for serving dishes and the basics - plates, napkins, toothpicks, maybe a few utensils. The simpler, the better.

These tips help you build a stress-free, crowd-pleasing menu that keeps everyone happy and lets you enjoy the party, too.

Chocolate chip cookies stacked on to of each other.

Heartier fare options

We're focusing on game day appetizer recipes here, but if you're craving something a little more substantial, these hearty sandwich and salad options are perfect additions. They're great for guests with heartier appetites and fit right in with the same easy, crowd-pleasing vibe.

  • Mini Bacon Cheeseburgers or Mini Buffalo Chicken Burgers
    While still an appetizer, these mini burgers are a bit heartier. They're fun to eat, plus they score a 100% on the cuteness scale, these mini burgers will definitely impress your guests!

    The following recipes are from our friends at Life As A Strawberry.
  • Slow Cooker Boozy French Dips
    Featuring delicious slow cooker caramelized onions and a cozy au jus broth for dipping, these French Dips are a great-make ahead, serve yourself dish for your game day party!
  • Slow Cooker BBQ Chicken Sandwiches
    These sandwiches are perfect for make-ahead game day food! Add your favorite toppings to make these sandwiches your own!
  • Slow Cooker Pesto Chicken Sandwiches
    Just a few ingredients create this deliciously filling chicken Caprese sandwich! Set up a build-your-own sandwich bar for your crowd, making it the perfect choice for game day!
  • Arugula Prosciutto Pizza
    This is one of our favorite, easy pizza recipes, and it's ready in less time than it takes to wait for delivery if you use this fifteen minute pizza dough!
  • Spicy Sausage Arugula Pizza
    Perfect for game day!. Use homemade pizza dough and sauce or save time and grab pre-made versions at the store. Topped with a quick lemon arugula salad. Ready in 30 minutes!
  • Portobello Mushroom Pizzas
    Use large portobello mushroom caps instead of pizza crust for a quick and easy vegetarian pizza alternative.
  • 5 Ingredient Tortellini Salad
    This quick and easy cold tortellini salad is a perfect addition to your game day table! Vegetarian.
  • Easy Lemon Orzo Salad
    Prepare it a day in advance for a stress-free game day. Ready in just 30 minutes, this vibrant salad is a refreshing buffet addition. Vegan.
  • Strawberry Spinach Salad
    Whip up this spinach and strawberry salad in under 10 minutes for a refreshing and vegetarian-friendly addition to your game day menu.
  • Pesto Caprese Pasta Salad
    With homemade kale pesto, crispy prosciutto, fresh mozzarella, and ripe tomatoes, this Caprese pasta salad is a crowd favorite that’s sure to impress!

Our Favorite Recipe

Baking dish with baked crab artichoke dip, a bowl of crackers, and a dish of celery sticks.

Asking us to pick one favorite recipe is just unfair. But if we had to choose JUST ONE DISH from this recipe collection, it would be this Hot Crab Artichoke Dip. We fell in love with a version of this dish at the coast and couldn't stop ordering it. When we got home, we knew we needed a way to enjoy those flavors anytime - and ta-da, here it is!

Quick, easy, and unbelievably delicious, this creamy dip practically melts in your mouth! It's rich savory and always the first thing to disappear, so making extra is always a good idea.

Recipes for Game Day Bites

Baked Feta Bites in Phyllo Dough

Easy Baked Feta Bites in Phyllo Dough

These crispy, savory feta cheese appetizers are a simple yet impressive appetizer your guests will love. With only 4 ingredients, they come together in about 45 minutes - perfect for entertaining with low stress.  

Baked Feta Bites in Phyllo Dough
How to Make a Cheese Plate

How to Make a Cheese Plate (with step-by-step photos!)

An easy and delicious cheese plate appetizer is perfect for a game day party or holiday entertaining! With a step-by-step photo tutorial.
Recipe & Photo: Life As A Strawberry

How to Make a Cheese Plate
Herb and Goat Cheese Stuffed Mushrooms

Herb and Goat Cheese Stuffed Mushrooms

Baked mushroom caps filled with creamy, tangy goat cheese, cream cheese and fresh herbs make these herb and goat cheese stuffed mushrooms the perfect bite!

Herb and Goat Cheese Stuffed Mushrooms
Slow Cooker Cheese and Leek Dip

Slow Cooker Cheese Dip with Leek and Garlic

Be the hit of your next party with this slow cooker cheese dip with leek and garlic!
Recipe & Photo: Life As A Strawberry

Slow Cooker Cheese and Leek Dip
Herb and Cheese Wonton Crackers

Herb and Cheese Wonton Crackers

A quick and easy herb and cheese wonton cracker perfect with your cheese plate, as a snack, or served with your favorite dip. Vegetarian!

Herb and Cheese Wonton Crackers
Margarita Chicken Quesadillas

Margarita Chicken Quesadillas

These easy Margarita Chicken Quesadillas are perfect for busy weeknights! An easy chicken quesadilla recipe. Ready in 30 minutes.
Recipe & Photo: Life As A Strawberry

Margarita Chicken Quesadillas
Beer Cheese Dip with Skillet Chili

Beer Cheese Dip with Skillet Chili

Beer cheese dip with skillet chili is the ultimate comfort food. Served with chips or pretzels this is sure to be a hit at your next game night, game day party, or potluck!

Beer Cheese Dip with Skillet Chili
Cheese Stuffed Mushrooms

Cheese Stuffed Mushrooms

These cheese stuffed mushroom caps combine tangy goat cheese and smooth cream cheese with a little sherry, shallot, and parsley for a delicious, easy appetizer. Ready in under 30 minutes.

Cheese Stuffed Mushrooms
Smoked Salmon Spread

Smoked Salmon Spread

This smoked salmon spread is the perfect appetizer for any occasion! Quick and easy to make, serve on a buttery, toasted crostini for a delicious bite at your game day party!

Smoked Salmon Spread
Hoisin Shrimp Lettuce Wrap

30 Minute Hoisin Shrimp Lettuce Wraps

These hoisin shrimp lettuce wraps are full of flavor and ready in under 30 minutes. A perfect addition for your game day buffet.
Recipe & Photo: Life As A Strawberry

Hoisin Shrimp Lettuce Wrap
Smoked Salmon Tater Tot Bites

Smoked Salmon Tater Tot Bites

These easy smoked salmon tater tot bites are quick, easy, and ready in just 40 minutes! They're sure to be a guest favorite at your next game day, BBQ, or casual gathering!

Smoked Salmon Tater Tot Bites
Spicy Prawns

Spicy Prawns

The simplicity of these spicy prawns is almost overwhelming. Ready in under 10 minutes and delicious! Serve as an appetizer or as part of another dish.

Spicy Prawns
Appetizer Crab Cakes

Appetizer Crab Cakes

Amaze your guests with this homemade mini crab cakes appetizer recipe. Easy to make, delicious to eat, and adorable! A sure hit at your next party.

Appetizer Crab Cakes
Hot Crab Artichoke Dip

Hot Crab Artichoke Dip

Indulge in the ultimate party dip with this Hot Crab Artichoke Dip! A creamy, savory blend of tender crab meat and artichokes, perfect for serving with fresh veggies, crackers, or bread.

Hot Crab Artichoke Dip
Crab Filled Mushrooms

Crab Filled Mushrooms

These delicious crab filled mushrooms are easy to make and sure to amaze your guests! Perfect for a crowd at your next party.

Crab Filled Mushrooms
Jalapeño Cheddar Biscuits

Jalapeño Cheddar Biscuits for a Crowd

Warm, buttery, and packed with cheesy, spicy flavor, these jalapeño cheddar biscuits are the perfect savory twist on a classic. Easy to make and ready in just 35 minutes! Vegetarian.

Jalapeño Cheddar Biscuits
Jalapeño Popper Mac & Cheese Bites

Jalapeño Popper Mac & Cheese Bites

These jalapeño popper mac & cheese bites combine the creamy goodness of mac and cheese with the awesomeness of jalapeño poppers! Baking these in mini muffin tins makes them easy to enjoy and perfect for  any casual gathering.

Jalapeño Popper Mac & Cheese Bites
Jalapeño Popper Dip

Jalapeno Popper Dip

This easy jalapeño popper dip recipe is a take on one of our all time favorite party foods, stuffed jalapeños! Perfect for holiday parties, big game day parties, or whenever you want a simple, delicious appetizer. 

Jalapeño Popper Dip
Mini Jalapeño Popper Egg Rolls

Mini Jalapeño Popper Egg Rolls

We've wrapped all the delicious flavors of the classic jalapeño popper appetizer in a wonton wrapper to make these mini jalapeño popper egg rolls! Easy to make and fun to eat!

Mini Jalapeño Popper Egg Rolls
Jalapeño Popper Cups

Jalapeño Popper Cups - Easy Puff Pastry Appetizer

If you love the spicy, creamy, cheesy goodness of jalapeño poppers, these jalapeño popper cups are about to become your new obsession. They're crispy, savory, and packed with flavor - plus they're easy to make and even easier to devour!

Jalapeño Popper Cups

Sweet Bite Recipes

Cheesecake Stuffed Strawberries

Cheesecake Stuffed Strawberries

These no-bake cheesecake stuffed strawberries deliver all the flavors of strawberry cheesecake in a single bite! Quick, easy, and ready in just 35 minutes.

Cheesecake Stuffed Strawberries
Brownie Bites

Brownie Bites

These rich, chocolately, gooey brownies are a perfect bite! 

Brownie Bites
Easy Lemon Bars

Easy Lemon Bars

These homemade Lemon Bars are so easy to make and only need 5 ingredients! A crispy shortbread crust topped with a creamy, tart lemon filling. 

Easy Lemon Bars
Pumpkin Bars

Pumpkin Bars

These pumpkin bars are the ultimate fall treat! Packed with warm pumpkin spice flavors and topped with rich cream cheese frosting, each bite is as delicious as it is easy to make.

Pumpkin Bars
Chocolate Chip Cookies with Melted Butter

Chocolate Chip Cookies with Melted Butter

Make the best chocolate chip cookies with MELTED butter (no waiting for cold butter to soften!) With step by step photos.
Recipe & Photo: Life As A Strawberry

Chocolate Chip Cookies with Melted Butter
Pecan Shortbread Cookies

Pecan Shortbread Cookies

This easy pecan shortbread cookie is absolutely delicious - and did we mention EASY! The perfect balance of buttery flavor, crisp bite, and subtle sweetness combined with toasted pecans.

Pecan Shortbread Cookies
Kitchen Sink Cookies

Kitchen Sink Cookies

These everything-but-the- kitchen sink cookies are easy to customize with your favorite chocolate chips, candy, pretzels, and more!
Recipe & Photo: Life As A Strawberry

Kitchen Sink Cookies
Whole Wheat Chocolate Chip Cookies

Whole Wheat Chocolate Chip Cookies

These chewy whole wheat chocolate chip cookies get a burst of rich, nutty flavor from whole wheat flour! With step by step photos.
Recipe & Photo: Life As A Strawberry

Whole Wheat Chocolate Chip Cookies
Mini Puff Pastry Apple Tart

Mini Puff Pastry Apple Tart

A fun twist on the classic apple pie, these mini puff pastry apple tarts are sure to WOW your friends and family! Individual-sized for easy eating and bursting with cuteness! Vegetarian.

Mini Puff Pastry Apple Tart
Chocolate Chunk Banana Bread

Chocolate Chunk Banana Bread

This simple banana bread recipe is packed with chocolate chunks! Mashed over-ripe bananas keep this loaf moist. Easy to make ahead of time and delicious!
Recipe & Photo: Life As A Strawberry

Chocolate Chunk Banana Bread

Frequently Asked Questions

What makes a dish a good game day option?

Keep these five tips in mind; ease, safety, variety, inclusivity, and serving. Think about your setup, too. Most people are balancing plates on the couch while watching and cheering. They're not sitting at tables with utensils, so choose foods that are simple to grab and even easier to eat.

How many different options should I plan for my buffet?

For a 3-4 hour buffet-style party with 10-15 guests, aim for 5-8 total dishes. A good mix might be a couple of snacky bites, a few heartier options, and a couple of sweets. Adjust up or down based on your guests, the time of day, and how long you're hosting. And remember - cheese and charcuterie boards work beautifully for any group size.

We hope you loved this guide to game day recipes for snack foods! If you have any questions, drop a comment below. For more recipe ideas, visit us at Appetizer Bliss.

Some Drinks & Simple Syrups for your Party

24 Favorite Holiday Appetizers

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We've gathered 24 of our favorite holiday appetizer recipes to make your season easier, more festive, and stress-free. Whether you're hosting Christmas parties, family gatherings, or New Year's Eve celebrations, this roundup brings together crowd-pleasing bites that are simple, delicious, and guaranteed to impress.

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Appetizers were always one of our most requested foods at the catering company, and for good reason - they give guests variety, spark conversation, and capture the festive holiday spirit. The difficult part is always deciding what to serve, so we've done the work for you with this curated list of easy holiday appetizers. Each recipe includes easy instructions, make-ahead tips, and photos to ensure your spread is festive, flavorful, and a hit with your guests!

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Remember the beverages!

A table with a bar set-up - ice, citrus peels, glasses, spirits, mixers, and a pitcher of batch cranberry-citrus juice.

While holiday menus often spotlight the food, festive holiday beverages deserve just as much attention. We've got you covered with our 15 Holiday Beverages post, including plenty of inspiration for creating your own DIY bar. You'll find tips and tricks we perfected while running catering bars, making it easy to serve drinks that feel special and keep guests happy.

Our Favorite Recipe

Feta cheese with cilantro on a baguette slice with roasted red peppers on top.

Every recipe in this roundup is delicious, but during the holidays we always return to our favorite: Feta, Cilantro, Roasted Red Pepper Spread. It's vibrant look screams CHRISTMAS appetizer, it's quick and easy to prepare, and the leftovers make incredible sandwiches.

Recipes for holiday appetizers

To make browsing simple, we've organized these 24 recipes into categories: Cheese and cheese board appetizers, Seafood appetizers, Meat appetizers, and Festive bites. This way, whether you're planning a cozy family dinner or a lively holiday party, you can quickly find the perfect option for your gathering.

Cheese and cheese board appetizers

Strawberry Goat Cheese Crostini

Strawberry Goat Cheese Crostini

Easy strawberry crostini with goat cheese, honey, balsamic reduction, and mint. A sweet and savory bite perfect for any occasion!

Strawberry Goat Cheese Crostini
Feta, Cilantro and Roasted Red Pepper Spread

Feta, Cilantro and Roasted Red Pepper Spread

This easy feta, cilantro and roasted red pepper spread is a delicious make ahead, cheese appetizer. A favorite holiday appetizer. Vegetarian.

Feta, Cilantro and Roasted Red Pepper Spread
Thanksgiving Cheese Board

Thanksgiving Cheese Board

This easy Thanksgiving cheese board is perfect for fall gatherings! Follow our step-by-step assembly photos for a beautiful holiday spread.
Recipes & Photos: Life As A Strawberry

Thanksgiving Cheese Board
Sugared Pecans

Sugared Pecans

These sugared pecans have a hint of cinnamon and cloves. They're perfect on cheese plates, buffet tables, or for a simple dessert!

Sugared Pecans
Parmesan Wonton Crackers

Parmesan Wonton Crackers (With Video!)

These easy-to-make, flavorful, crispy parmesan wonton crackers are ready in ten minutes and perfect with your favorite dips or cheeses.
Recipes & Photos: Life As A Strawberry

Parmesan Wonton Crackers
Easy Baked Feta Bites in Phyllo Dough

Easy Baked Feta Bites in Phyllo Dough

Crispy, savory, feta cheese appetizers ready in 45 minutes with just 4 ingredients. A low stress, crowd-pleasing bite sure to impress guests.

Easy Baked Feta Bites in Phyllo Dough
Easy Baked Brandy Pecan Brie

Easy Baked Brandy Pecan Brie

Warm, melty brie served with a brandy pecan topping. This baked brandy pecan brie is sure to become a new favorite. Gluten free & vegetarian!

Easy Baked Brandy Pecan Brie
Citrus Marinated Olives

Citrus Marinated Olives

This simple recipe for meyer lemon marinated olives is always a hit. Tangy, briny and perfect for serving up with cocktails.
Recipes & Photos: Coley Cooks

Citrus Marinated Olives
Easy Marinated Mozzarella Balls

Easy Marinated Mozzarella Balls

Herbs, olive oil, and mozzarella balls are all that's needed for this quick and easy marinated mozzarella ball recipe!

Easy Marinated Mozzarella Balls
Cheese Stuffed Mushrooms

Cheese Stuffed Mushrooms

A delicious cheese stuffed mushrooms appetizer made with goat cheese, cream cheese, sherry, shallot, and parsley. Ready in under 30 minutes!

Cheese Stuffed Mushrooms
Herb and Cheese Stuffed Snap Peas

Herb and Cheese Stuffed Snap Peas

These herb and cheese stuffed snap peas are light and refreshing - the perfect spring or summer appetizer for your outdoor entertaining!
Recipes & Photos: Life As A Strawberry

Herb and Cheese Stuffed Snap Peas
Feta Deviled Eggs

Feta Deviled Eggs

These Feta Deviled Eggs one of our new favorites! So easy to make with the addition of crumbled feta cheese to the yolk filling.

Feta Deviled Eggs

Seafood appetizers

Smoked Salmon Spread

Smoked Salmon Spread

This creamy smoked salmon spread is the perfect appetizer for any gathering. Serve on buttery crostini for an impressive, delicious bite!

Smoked Salmon Spread
Appetizer Crab Cakes

Appetizer Crab Cakes

Amaze your guests with homemade appetizer crab cakes. Easy to make, delicious to eat, and adorable! A sure hit at your next party.

Appetizer Crab Cakes
Bacon Wrapped Scallops

Bacon Wrapped Scallops

Bacon Wrapped Scallops are the most decadent appetizer to serve at your next part. Tender, fresh scallops are wrapped in bacon slices before baked.
Recipes & Photos: Ahead of Thyme

Bacon Wrapped Scallops
Smoked Salmon Tater Tot Bites

Smoked Salmon Tater Tot Bites

Easy smoked salmon tater tot bites are ready in 40 minutes, and sure to be a hit with your guests at your next gathering!

Smoked Salmon Tater Tot Bites
Hot Crab Artichoke Dip

Hot Crab Artichoke Dip

Hot crab artichoke dip is the ultimate crowd-pleaser! Baked to golden perfection, serve with crackers, veggies, or bread.

Hot Crab Artichoke Dip

Meat appetizers

Steak Bite with Brandy Cream Sauce

Steak Bite with Brandy Cream Sauce

This peppered steak bite is a favorite of ours! It's tender and delicious with a spicy note from the pepper and a sweetness from the brandy sauce!

Steak Bite with Brandy Cream Sauce
Brandy Meatballs

Brandy Meatballs

Easy, delicious, fast to prepare, and a favorite whenever served! These brandy meatballs are a perfect addition to any table!

Brandy Meatballs

Festive bites

Grilled Polenta Cakes

Grilled Polenta Cakes

These grilled polenta cakes are a great base for so many toppings; spicy prawns, brandy steak, tomatoes, cheese. They are so easy to make, involve little active time, and are a hit with family and friends.

Grilled Polenta Cakes
Jalapeno Popper Dip

Jalapeno Popper Dip

This easy jalapeño popper dip recipe is a take on one of our all time favorite party foods, stuffed jalapeños! Perfect for holiday parties, super bowl parties, or whenever you want a simple, delicious appetizer. 

Jalapeno Popper Dip
Mango Pico de Gallo

Mango Pico de Gallo

The best homemade mango pico de gallo. This fresh mango salsa is perfect for tortilla chips or serving with tacos, fish, chicken or pork.
Recipes & Photos: Lauren From Scratch

Mango Pico de Gallo
Loaded Tater Tot Cups

Loaded Tater Tot Cups

These bite-sized, loaded tater tot cups are ready in just 30 minutes! A guaranteed guest favorite at your next game day, BBQ, or party!

Loaded Tater Tot Cups
Jalapeño Popper Cups - Easy Puff Pastry Appetizer

Jalapeño Popper Cups - Easy Puff Pastry Appetizer

These jalapeño popper cups are about to become your new obsession. They're packed with flavor, easy to make, and even easier to devour!

Jalapeño Popper Cups - Easy Puff Pastry Appetizer

More recipes for the holidays

We hope you loved this Holiday Appetizer guide! If you have any questions, drop a comment below. For more appetizer ideas, visit us at Appetizer Bliss.

15 Holiday Beverages and DIY Bar Tips

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From our years running a busy catering bar, we know holiday beverages can set the tone for any gathering. Through it's spiced cocktails, cozy coffees, or cheerful mocktails, guests always seemed to find connection with a drink in hand and a reason to celebrate. There's just something about seasonal sipping that brings people together - one clink, one cozy mug, one festive toast at a time! In this roundup, we're sharing bold flavors, festive garnishes, smart prep tips and DIY bar set up ideas to make your holiday entertaining feel joyful - not stressful.

Hand holding a cocktail glass with a red drink inside.

From morning brews to midnight cheers, this holiday beverage collection covers energizing coffees, elegant cocktails, and playful non alcoholic drinks - all anchored by versatile simple syrup recipes that make flavor-building a breeze. With make-ahead beverage ideas, batch-friendly options for a crowd, and customizable bases, you'll be ready for spontaneous guests, slow mornings, and everything in between.

Sip safely and inclusively this season.
When you're serving alcohol, be thoughtful about your guests' preferences.
Always offer non-alcoholic options - like mocktails, soda, juice, coffee, or tea -
to ensure everyone can raise a glass and feel welcome.

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Cocktails vs. Mocktails

Very simply put - a cocktail contains alcohol and a mocktail does not. That said, we'll never say no to a well-crafted cocktail, lately we've been on the mocktail bandwagon! They deliver all the flavor and festive flair without the alcohol, making them a win-win for gatherings of all kinds.

Many of the holiday cocktail recipes in this roundup are flexible. Follow the suggested spirit, swap in your favorite spirit, or skip the alcohol entirely. For a delicious mocktail version, use club soda or tonic. Will the flavor shift? Sure. Will it still be delicious? Absolutely!

A table with a bar set-up - ice, citrus peels, glasses, spirits, mixers, and a pitcher of batch cranberry-citrus juice.

Setting up a self serve bar

Over the years in catering, we've set up countless beverage stations - from elaborate spreads to simple setups - they all shared a few key elements. Here are our go-to tips for creating a simple, self-serve bar that's festive, functional, and easy for guests to navigate.

Bar location

  • Choose a dedicated drink zone. Whether it's a table or countertop, make sure there's enough space for multiple guests to mix and mingle without crowding.
  • Create zones in the beverage area.
    • One for beer, wine, and champagne - complete with an ice bin for chilling.
    • One for mixers and garnishes - simple syrups, juice (lemon, lime, cranberry, grapefruit, orange), sodas, tonics, rim salt and sugar , citrus slices and peels, cherries, and more.
    • One for spirits - offer a variety like - gin, vodka, whiskey, bourbon, rye, and tequila.

Tools

  • Stock essential glassware. Tailor your selection to what you're serving. Basics include wine glasses, champagne flutes, beer mugs, rocks glasses, highballs, Collins glasses, and coffee mugs. These can be real or disposable glasses.
  • Include helpful tools. Think jiggers or small measuring cups, pitchers, shakers, stirrers, bottle openers, tongs, spoons, and a few towels or rags for hands or quick cleanups.

Safe and guest-friendly serving

  • Keep cold things cold. Store ice in an insulated container and use an ice bath (watertight container with ice) to keep juice and batch mixes cold.
  • Make pouring simple. Store liquids in easy-to-handle, pourable containers, set out garnishes with spoons or tongs, and keep tongs in the ice bin for quick and sanitary access.
  • Create simple instructions. Make an easy to read and follow instruction card for any special drinks, or just a cheat-sheet for some fun drinks. Make extra copies in case one gets ruined - think spilled drink - or guests want to take one to remember.

PRO TIPS:
Simplify! You don't need a full set of matching glassware. Rent if you're going formal, or just offer a mix of sizes and shapes. The guests can choose the glass that speaks to them!
Save the cleanup and use disposable glassware - there are nice options available at most party stores and online.

The larger the event, the bigger the bar setup should be. For large parties spread across multiple rooms are spaces, consider offering multiple bars: one dedicated to wine and beer, another for festive cocktails and mocktails, and a third for coffee and tea. Offer soda and juice at the cocktail/mocktail bar, while waters are a natural fit at the coffee and tea bar.

Make it easy:
Drink instruction cards & cheat-sheets

Keep things simple and stress-free for your guests by creating quick-reference cards for your favorite holiday beverages. From a signature Christmas cocktail, cozy mocktail, or festive coffee blend, having clear instructions makes it easy for guests (and you!) to mix, stir, and sip with confidence.

  • Write it out clearly. Use short steps and everyday language - no fancy bartending terms needed!
  • Include measurements. List ingredients with exact amounts - think: 2 ounces cranberry simple syrup, 1 ounce lime juice.
  • Add serving tips. Mention glass type or size, garnish ideas, whether it's best shaken, stirred, or poured over ice.
  • Make it visual. Use bold headers, bullets or even icons or pictures to make scanning the card easy.

Our Favorite Recipe

Red drink in a martini glass with a skewer of lemon peel on top.

Choosing just one Christmas holiday drink is tough - they're all delicious. But, if we had to pick a favorite from this recipe collection, it would be the Lemon Drop Jolly Pop from our friends at Life As A Strawberry. The name alone makes you smile, and the drink is as pretty as it is tasty! The bright, tart lemon flavor shines through, and whether you serve it as a cocktail or a mocktail, it's absolutely delicious.

Drink and simple syrup recipes

Cranberry Simple Syrup

Cranberry Simple Syrup

Cranberry simple syrup is a festive favorite - just 3 ingredients and 15 minutes for a boost to mocktail, cocktail, tea, coffee, or desserts. Delicious addition to your holiday bar.

Cranberry Simple Syrup
Basic Simple Syrup

Basic Simple Syrup

Make your own basic simple syrup in less than 15 minutes using just 2 ingredients - sugar and water! Perfect for use in cocktails, mocktails, tea, coffee, or baked goods. Here’s to preparing your own signature beverages with your homemade simple syrup. Cheers!

Basic Simple Syrup
Demerara Simple Syrup

Demerara Simple Syrup

This demerara simple syrup gets a hint of caramel flavor from the demerara sugar, making it an excellent addition to cocktails, mocktails, coffee, and tea. Ready in under 15 minutes!

Demerara Simple Syrup
Berry Simple Syrup

Berry Simple Syrup

Homemade berry-infused simple syrups are a breeze to make, ready in under 15 minutes, with only 3 ingredients! Whether in cocktails, mocktails, tea, or coffee, this berry simple syrup will take your drinks to the next level. 

5/5 from 1 ratings

Berry Simple Syrup
Lemon Drop Jolly Pops

Lemon Drop Jolly Pops (Cranberry-Raspberry Vodka Cocktail)

This easy cranberry lemon drop is a fun twist on a classic vodka cocktail! With cranberry-raspberry juice, triple sec, and plenty of citrus. Colorful holiday cocktail.
Recipe & Photos: Life As A Strawberry

Lemon Drop Jolly Pops
Caramel Apple Sangria

Caramel Apple Sangria

Super easy to make with great fall flavors, this delicious caramel apple sangria will be a huge hit at your next holiday gathering!
Recipe & Photos: Sweet Tea and Thyme

Caramel Apple Sangria
Blackberry Vodka Tonics

Blackberry Vodka Tonics (with Blackberry Infused Vodka)

A blackberry vodka tonic cocktail is a colorful addition for the holidays! This classic cocktail gets a fun twist from homemade blackberry infused vodka.
Recipe & Photos: Life As A Strawberry

Blackberry Vodka Tonics
Cranberry Mocktail - Batch Mix

Cranberry Mocktail - Batch Mix

Vibrant non-alcoholic cranberry drink with homemade syrup, citrus, and club soda - bright flavor, bold color, fancy without the fuss. Batch mix recipe for a crowd!

Cranberry Mocktail - Batch Mix
Peach Bourbon Spritzers

Peach Bourbon Spritzers

These easy Peach Bourbon Spritzers are the perfect easy cocktail for late summer and early fall! Featuring a quick homemade peach syrup.
Recipe & Photos: Life As A Strawberry

Peach Bourbon Spritzers
How to Make a Rossini Cocktail (Strawberry Bellini)

How to Make a Rossini Cocktail (Strawberry Bellini)

The bubbly rossini cocktail is your new favorite brunch drink! Made with strawberry puree and sparkling wine, ready for holiday entertaining!
Recipe & Photos: Sweet Tea and Thyme

Rossini Cocktail
Raspberry Basil Bourbon Spritzers

Raspberry Basil Bourbon Spritzers

These easy raspberry basil bourbon spritzers are perfect for summer or Valentine's Day! With a quick homemade raspberry syrup.
Recipe & Photos: Life As A Strawberry

Raspberry Basil Bourbon Spritzers
Bubbly Peach Mimosas

Bubbly Peach Mimosas

Sweet and bubbly, peach mimosas with made with peach juice and fresh peaches is exactly what your next brunch date ordered.
Recipe & Photos: Sweet Tea and Thyme

Bubbly Peach Mimosas
Blackberry Lemon Drops & How to Infuse Your Own Vodka

Blackberry Lemon Drops & How to Infuse Your Own Vodka

Infuse your own vodka for these delicious blackberry lemon drops!
Recipe & Photos: Life As A Strawberry

Blackberry Lemon Drops
Pumpkin Cream Cold Brew Recipe

Pumpkin Cream Cold Brew

This homemade Starbucks copycat recipe uses only a handful of basic ingredients to make a smooth cold brew coffee and pumpkin cream foam.
Recipe & Photos: Sweet Tea and Thyme

Pumpkin Cream Cold Brew
Blueberry Whiskey Spritzers

Blueberry Whiskey Spritzers

These easy blueberry whiskey spritzers are simple to make and full of flavor. Simple whiskey drinks that are perfect for holiday entertaining.
Recipe & Photos: Life As A Strawberry

Blueberry Whiskey Spritzers

More Recipes for Easy Entertaining

Frequently Asked Questions

How do you use simple syrup?

Simple syrup is a staple in bartending and it's used to sweeten cold drinks (cocktails, mocktails), hot drinks (coffee, tea), and flavor desserts (whipped cream, ice cream).
Once prepared, simple syrup is easy to use and store. Its liquid form ensures it can be easily incorporated into cold or hot items without the risk of crystallization.

How do I make a cocktail into a mocktail?

It depends on the cocktail, but frequently it's as simple as substituting the alcohol with a non-alcoholic alternative like club soda, tonic, or juice. There are now many non-alcoholic spirits that also offer a similar flavor to their alcoholic version. NOTE: Most non-alcoholic spirits contain a very small amount of alcohol - under 0.05% alcohol by volume - which is the legal amount for a beverage to be rated non-alcoholic in the United States.

What is a favorite non alcoholic drink holiday drink recipe to make for a party?

Our go-to is the Cranberry Mocktail - Batch Mix recipe. It's festive, colorful, and make-ahead friendly, which makes it perfect for serving a crowd. The recipe includes both alcoholic and non-alcoholic versions, plus a quick guide to setting up your own holiday beverage station.

We hope you loved this guide to holiday party beverages! If you have any questions, drop a comment below. For more entertaining ideas, visit Appetizer Bliss.

Cranberry Mocktail - Batch Mix

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We'll never turn down a well-crafted cocktail, but right now we're hooked on this non-alcoholic cranberry drink! It's vibrant, tangy, and just sweet enough - made with homemade cranberry simple syrup, fresh citrus, and a splash of club soda. The bold red color makes it festive for the holidays, yet it's just as refreshing at summer parties, brunches, or cozy nights in. It's a sip that feels fancy without the fuss.

Pitcher of cranberry-citrus mix, a glass with mix and soda, and a glass with mix and whiskey.

Mocktails are having their moment, and this one proves why - they bring all the flavor and flair without the alcohol. Want to make it a cocktail? Just add your favorite spirit. Vodka keeps it crisp, rum or whiskey add warmth, and gin highlights the citrus notes. With the homemade cranberry syrup and citrus juice as the base, it's endlessly customizable and always refreshing.

Best of all, this batch mix recipe is make-ahead friendly - just mix it up, set out your bar, and let guests customize their drink while you enjoy the company. It's effortless entertaining with a drink that looks as good as it tastes. NOTE: This recipe focuses on making the batch mix for a mocktail or cocktail.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Lemon and lime juice, and cranberry simple syrup in individual jars.
  • Cranberry simple syrup is the star of this batch mix - it's sweet and tangy and perfectly balances the citrus. If you've never made simple syrup, don't worry, it's VERY EASY. We use a homemade cranberry simple syrup for this batch mix, simple instructions are included here. Find more detailed information in our Cranberry Simple Syrup post.
  • Lemon and lime juice are the balance to the cranberry. Squeeze your own citrus - skip the bottled stuff - for the best flavor.

Not pictured

  • Use your mixer of choice. Club soda is our preference, but tonic water and seltzer water work just as well.
  • If you're serving cocktails alongside this batch mix, set out a selection of spirits to give guests options. Vodka, gin, rum, and whiskey are all good with this cranberry batch mix.
  • Bitters are optional but add amazing depth to the drink. Traditional bitters contain alcohol, but you can get alcohol-free bitters if you want to keep things completely zero-proof!
  • Have a selection of garnishes - lemon and lime slices or peels, sprigs of fresh herbs, and cherries make the drink feel extra festive.

What's the difference between seltzer, sparkling water, club soda, and tonic water?

They're all carbonated drinks so you'll get the fizzy drink you want, but they're different in how they're processed and additional ingredients - so they will vary slightly in flavor. They can all be flavored with natural or artificial flavorings.

  • Seltzer is just plain water that is carbonated - no added minerals and usually no flavor, making it a good solo drinking beverage.
  • Sparkling water is usually spring water that may contain minerals so may have a unique flavor - brands may vary. It has a neutral taste and is good for drinking on its own.
  • Club soda has added minerals and salt - intended to help it mimic the flavor of natural mineral water. It may have a slight hint of salt and is great for mixed drinks as it can enhance spirits.
  • Tonic water has a unique, bitter taste from quinine that is then balanced with some added sugar - making it higher in calories than the others. Making your own tonic has become a current in-thing to do.

Substitutions and additions

This is such a forgiving recipe - play around with each ingredient to find the balance you like. A few fun additions:

  • Citrus. Add some fresh orange, blood orange, or grapefruit juice to the batch mix to dial up the citrus.
  • Herbs. Garnish with fresh herb sprigs - rosemary, thyme, or mint are all delicious.
  • Bitters. Just a drop or two of bitters can totally transform a mocktail, adding depth and complexity.
    NOTE: Traditional bitters have a very high alcohol content - similar to vanilla extract. They're used in such a small amount, 1-2 drops, that there is very little actual alcohol in the drink. Want to keep it completely alcohol-free? No problem - there are alcohol-free bitters available.
  • Sugar rim. Want to sweeten it up even more? Add a sugar rim to your glasses - it looks festive and tastes great! We skipped it so the cranberry tang could really shine, but it's a fun option if you'd like. To do this, pour some sugar (super fine or regular granulated sugar both work) onto a small plate. Run a lemon or lime wedge around the rim of the glass and gently dip the rim in the sugar for a sparkling finish.
    (For more details on this, see this Raspberry Margaritas post.)
  • Other flavors. If you're not feeling the cranberries, use a berry simple syrup, demerara simple syrup, or a basic simple syrup to get even more of the citrus shining through.

Instructions for making the batch mix

Lemon, lime, and cranberry syrup mixed in a container with a whisk.

Since we're making this non-alcoholic cranberry drink as a batch mix - for a crowd- the steps are simple.

  1. Grab a large container with a lid.
  2. Add ingredients. Stir together all of the lemon juice, lime juice, and cranberry simple syrup.
  3. Cover and chill. Seal the container with the lid and place it in the refrigerator until ready to serve.
  4. That's it! Your non-alcoholic cranbery drink batch mix is ready to go - simple, refreshing, and perfect for parties.

What glass to use

We recommend a 12 ounce glass for the non-alcoholic cranberry drink.
If making a cranberry cocktail, a 6-8 ounce glass is preferred.

Want to sugar the rim of your glass?
Do that before you begin adding your drink ingredients to the glass.

Making your drinks

To make one mocktail

Glass with cranberry simple syrup, lemon and lime juice, and club soda.
  1. Fill the glass half way with ice.
  2. Add 2 ounces of cranberry-citrus batch mix to the glass.
  3. If using bitters, add them now.
  4. Top off the glass with club soda.
  5. Stir, garnish, and serve.

To make one cocktail

Glass with cranberry citrus cocktail and a pitcher of cranberry-citrus mix.
  1. Place 1 large cocktail ice cube or 2-3 regular sized cubes of ice in a glass.
  2. Add 2 ounces of cranberry-citrus batch mix to the glass.
  3. Pour in 2 ounces of the spirit of your choice.
  4. Add 1-2 drops bitters.
  5. Stir, garnish, and serve.

Find the balance you like!
Add more lemon or lime for a more citrus forward drink.
Add more cranberry simple syrup for more tangy sweetness.
Adjust the ratio of spirits to cranberry-citrus mix if making a cocktail.
Adjust the ratio of club soda to batch-mix to get the balance you prefer.
If making a cocktail, add a splash of club soda or tonic water to top off the glass.

Setting a serve-yourself bar

For more details on setting your self-serve bar,
visit our 15 Holiday Beverages and DIY Bar Tips post.

Some quick tips to keep in mind:

  • Select a dedicated beverage area.
  • Set out your glassware and bar tools - like jiggers, small measuring cups, cocktail shaker, stirrers, tongs, spoons, and a few rags for hands or quick cleanups.
  • Keep the juices and batch mixes cold by placing the pitchers in an ice bath - a container with ice that the pitcher sits in.
  • Make a simple instruction card on how-to mix any specialty drinks - like this non-alcoholic cranberry drink - along with any other mocktails or cocktails you planned ingredients for. Make multiple copies in case one gets ruined (drink spilled on it) or guests want a copy.
  • Have any batch mixes, juices, or simple syrups in easy to pour containers.
A table with a bar set-up - ice, citrus peels, glasses, spirits, mixers, and a pitcher of batch cranberry-citrus juice.

How to store cranberry-citrus batch mix

This non-alcoholic cranberry drink batch mix - made with cranberry syrup, lemon juice, and lime juice - keeps happily in the fridge for about a week when stored in a clean, airtight container. Want to stretch it further? Freeze it in a freezer-friendly airtight container for up to 3 months and you'll have a ready-to-go batch mix waiting for you anytime. Just thaw and you're ready to mix up delicious mocktails or cocktails.

Time saver tips

  • Juice ahead. Use an electric juicer (or hand juicer) to juice lemons and limes up to 3 months in advance. Freeze in airtight containers.
  • Syrup prep. Make cranberry simple syrup ahead of time and freeze in an airtight container for up to 3 months.
  • Batch mix prep. Mix cranberry-citrus batch in advance. Store in the fridge for 5 days or freeze for up to 3 months. Thaw overnight in the fridge before using.

Some favorite bar bites

FAQ's

Can I use cranberry cocktail juice in place of cranberry simple syrup?

The cranberry simple syrup brings a deeper, richer flavor than cranberry cocktail juice, but you can swap if you'd like. Play with the ratio of juice to club soda - you'll probably want to cut back on the soda and add more juice, since the syrup packs more flavor than the bottled cocktail version.

Can I make this in advance and freeze it?

Absolutely! Stir this cranberry-citrus batch mix up and store in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before using.

Can I make this mocktail with other simple syrups?

Yes - this batch mix is also delicious with berry simple syrup.

Pitcher of cranberry-citrus mix, a glass with mix and soda, and a glass with mix and whiskey.

Cranberry Simple Syrup

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When I was running the bar we made a lot of simple syrups and this cranberry simple syrup quickly became a holiday favorite. It's bright, festive, and ridiculously versatile. It's amazing in mocktails and cocktails, but it's also delicious stirred into tea or coffee for a cozy little upgrade! Just three ingredients and 15 minutes and you have a flavorful boost for all your holiday beverages.

Fresh, raw cranberries.

Simple syrup is a staple in my house - I always have some in the fridge and freezer. It's quick to whip up, endlessly useful, and adds a touch of deliciousness to everything from drinks to baked goods - even salad dressings! Stored properly, it'll keep 2-4 weeks in the fridge or up to 6 months in the freezer.

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What is simple syrup?

In short, simple syrup is a liquid sweetener which distributes more evenly, incorporates into beverages much better, and is easier to measure than sugar crystals. It's used in the culinary and mixology world and is frequently combined with other ingredients - like fruit, herbs, or spices - creating delicious flavors to complement food and drinks.

A basic simple syrup has a ratio of 1:1 sugar to water.
A rich simple syrup has a sugar to water ratio of 2:1 and is sweeter, more viscous, and frequently used for pancakes and waffles.

Ingredients

Water, cranberries, and sugar in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

This homemade cranberry syrup is SO easy to make and uses just 3 ingredients - water, sugar, and fresh, raw cranberries (the ones in the bags) - that's all!

Favorite riffs

  • Cranberries. If fresh cranberries aren't available, frozen ones work beautifully - just be sure they're plain cranberries with nothing added. You may need to extend the cook time by a few minutes.
  • Herbal twist. For extra depth of flavor, add fresh herbs such as rosemary, thyme, or sage. Stir them in after the berries have popped. then let the herbs steep in the syrup for one to two hours. Strain before storing.
  • Citrus note. Add a slice of fresh orange to the syrup along with the cranberries for a subtle hint of citrus.

How to make cranberry simple syrup

Let's talk sweetness. Cranberries are naturally tart, but you can easily adjust this recipe depending on how you plan to use the syrup. Want it less tart? Reduce the cranberries to 6 ounces. Want it sweeter? Double the sugar, for a rich syrup, and keep everything else the same. You'll end up with a sweeter, slightly thicker syrup that's still perfect for drinks, desserts, or anything that needs a festive splash of sweetness.

Mixing cranberries, water, and sugar in a sauce pan.

I can't stress how easy simple syrups are to make! Start by adding water, sugar, and cranberries to a heavy duty sauce pan. Stir until the sugar is mixed with the water.

Cooking cranberries and seeing how they pop when cooking.

Heat the mixture on the stovetop over medium-high heat until the mixture starts boiling, stirring occasionally. Reduce the heat to medium-low and simmer until the sugar is all dissolved and the cranberries begin popping (image 4) - this will take 4-8 minutes depending on the heat used. We recommend doing this slowly so the cranberries release all that delicious flavor.

A pan of cooked cranberries for cranberry simple syrup.

Once the berries have burst, remove from the heat . The syrup will thicken up a little as it cooks, but should still be fairly thin. If you cook too long, the syrup will thicken more than intended, it'll still be usable, but heavier in texture.

Straining cooked cranberry simple syrup into a measuring cup.

Place a fine mesh strainer over a large measuring cup or bowl. Gently pour the mixture into the strainer - try not to overflow the strainer like I did in the photo above , *head slap*. Use the back of a spoon to press the cranberries down and capture the juice in the bowl. Set bowl aside to cool. Once cool, pour into a clean, airtight container with a tight lid. You can save the cranberries for smoothies or muffins.

How to store cranberry infused simple syrup

Pop your cranberry simple syrup into the fridge in a clean, airtight container - glass weck or mason jars are our go-to since this recipe makes about three cups.

The FDA recommends using it within two weeks, but here's the fun part: it freezes like a dream and will keep for up to 6 months in a freezer-friendly airtight container. We've stretched ours to two months in the fridge, but since it's made of fruit juice, trust your nose and eyes - if it smells sour, grows fuzz, or has weird sediment, it's time toss it.

Cranberry simple syrup uses

Use this cranberry simple syrup anytime you want silky sweetness and bright, tangy flavor without the grainy texture of solid sugar. It's perfect for mixing into drinks like our Cranberry Mocktail - Batch Mix, or anytime you want a quick flavor boost.

Reach for it when you're making cocktails, mocktails, tea, or coffee for instant zing. Drizzle it into salad dressings for a tart-sweet punch, spoon it over desserts for a fruity finish, or pour it warm over pancakes and waffles for a rich, syrup that elevates breakfast. This simple syrup is your go-to whenever you want flavor that blends smoothly and enhances both sweet and savory dishes.

More simple syrup recipes

Some common FAQ's

Can I freeze this cranberry simple syrup?

Absolutely! Strain the syrup and freeze for up to 6 months in freezer-friendly airtight containers. We always keep multiple types of simple syrups in small containers in the freezer, that way we always have some ready to go for drinks.

Do I have to use white sugar?

We like white sugar in this recipe so the cranberry flavor shines without competing notes. If you'd like to experiment, demerara or brown sugar will both work, see our Demerara Simple Syrup recipe. These options will bring a deeper, caramel-like flavor compared to the clean sweetness of white sugar.

Why simmer this after the sugar is dissolved?

The gentle boil ensures the sugar fully dissolves, while the gentle simmer gives the cranberries time to pop and release their juice into the simple syrup. Once the berries have burst, remove from the heat - if you cook too long, the syrup will thicken more than intended. It will still be usable, but heavier in texture.

How do I make this thicker and sweeter for pancakes or waffles?

You can thicken it two ways.
• If you're making it fresh, make a rich simple syrup with a 2:1 sugar-to-water ratio. For this recipe, use 4 cups sugar and 2 cups water.
• If you already made the basic simple syrup, boil it a little longer to reduce the water and create a thicker consistency and sweeter syrup. Watch it closely so it doesn't overcook. The syrup will thicken more as it cools.

Cranberry simple syrup in a jar.

Apple Coffee Cake - For a Crowd

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Every time I tested this apple coffee cake, I swore I'd share it - only to end up keeping it all for myself! The cake is soft and buttery layered with tender, cinnamon apples and topped with a sweet streusel topping. It's basically dessert disguised as breakfast. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, Easter, or anytime you're feeding a crowd. Bonus: it's vegetarian.

Piece of apple coffee cake on a plate with a bite gone.

Think of this apple cinnamon coffee cake as the best of both pie and cake worlds: all the flavors of classic apple pie wrapped up in a moist, buttery cake with crumble topping that you can enjoy for breakfast! It fills your kitchen with the smell of fall spices and makes every piece feel like the ultimate comfort food! With step-by-step instructions, this foolproof recipe is one of the best coffee cake recipes to keep on repeat.

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Ingredients

Ingredients for apple coffee cake in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements first followed by the volume measurements in the ingredients list.

  • Apples. Select a variety that bakes well, like Granny Smith, Honeycrisp, Braeburn, or Pink Lady. We love Honeycrisp for the crisp, sweet flavor, but if you prefer more tartness, go with Granny Smith or a combination.
  • Butter. The secret to this cake batter is COLD BUTTER. Cutting cold butter into the dry ingredients creates tiny flour-coated pockets of fat that work magic in two ways. First, they slow down gluten development, giving the cake a softer, more tender crumb. Second, as the cake bakes, these pockets melt and release stem, adding lift and moisture without heaviness. PRO TIP: We use unsalted butter in our baking so we can control the flavor and salt level in the recipe.
  • Greek yogurt. This addition keeps the cake moist, soft, and tender. Its natural acidity also acts with baking soda to give the cake extra lift when baking, making it light and fluffy.
  • Flour. Stick with all-purpose flour. There really is a difference in flour brands - we found King Arthur or Bob's Red Mill consistently give the best texture in our baked goods.
  • Milk. Whole, 2% or 1% milk all work great. We don't recommend using non-fat milk.

A note on butter in streusel topping

Cold butter is the key to tender, moist apple coffee cake, but when it comes to the streusel topping, soft butter works best. Using softened butter in the streusel ensures the dry ingredients are thoroughly blended, so you don't end up with any dry patches. The result is a golden, crisp crumb topping with perfect texture in every bite. For more tips on mastering streusel, check out this helpful post, Cinnamon Crumble Topping, from our friends at Life As A Strawberry.

Riffs and substitutions

  • This is also delicious with pears or peaches - like in our Peach Coffee Cake recipe.
  • Substitute buttermilk for the vinegar and milk.
  • Add some fresh lemon zest to the batter for a bright citrus note.
  • Add some toasted, chopped walnuts or pecans to the streusel topping for extra crunch.
  • Once the coffee cake has cooled, finish with a sprinkle of powdered sugar, a drizzle of cream cheese glaze, or a powdered sugar glaze.

How to make apple crumb coffee cake

BEFORE YOU START: Read through the entire recipe.
Some ingredients - like butter, cinnamon, flour, and sugar - are used in multiple steps, it's important to measure carefully and add the right amounts at the right time.

Make the crumble topping

Making streusel with cinnamon, flour, butter, and brown sugar.

Use a fork to mix the softened butter, flour, brown sugar, and cinnamon until you have a crumbly mixture. Make sure all the ingredients are well mixed - no dry bits left - and the mixture holds together when pressed between your fingers. Set this aside while you prepare the apples and batter.

Prepare the apples

Cooking diced apples with butter, sugar, and cinnamon in a skillet.

Melt butter in a skillet. Add the peeled, cored, diced apples, brown sugar, and cinnamon. Stir to combine, cover and steam over medium-low heat until the apples are JUST slightly softened - about 5 minutes. Set aside while you mix the batter.

Make the batter

Cutting in butter to dry ingredients.

Since this is a large batch - for a crowd - we're using a food processor to cut in the butter with the flour and sugar. This is a major time saver compared to using a pastry cutter or our hands. However, either of these methods will work just fine if you prefer not using a food processor.

Using the steel blade, add the flour, sugar, and small cubes of butter to the food processor bowl. Fit the lid on and pulse until the mixture resembles small peas. Don't pulse too long or you will over mix which creates a dry, dense coffee cake.

For more info on cutting in butter, visit our Peach Coffee Cake post.

Pour the butter-flour mixture into a large mixing bowl. Make sure the butter is fully cut in and there are no large pieces left. If there are, cut them in with your fingers. Add the baking powder, baking soda, and salt to the mix and stir well. Place the entire bowl in the refrigerator while you mix the wet ingredients. This helps keep the butter cold which is essential to a light, fluffy coffee cake. If the butter is soft, leave the bowl in the fridge for 10-15 minutes to firm up the butter before you continue.

Adding liquid to bowl with butter-flour mixture.

Whisk the wet ingredients; egg, milk, Greek yogurt, and apple cider vinegar together in a large measuring cup. Add the milk mixture to the flour-butter mixture and use a spoon or spatula to stir until just combined and all dry ingredients are mixed in. This is a very rough batter, it will not be smooth like a cake.

Assemble the coffee cake

Mixed batter in bowl and baking dish.

Spread the batter into a prepared baking dish. We find an offset spatula helps to spread this evenly.

Batter spread in a baking dish topped with cinnamon apples.

Spread the steamed apples evenly over the batter going all the way to the sides of the dish.

Crumble topping and bake

Unbaked and baked apple coffee cake.

Use your hands to break up any clumps of streusel topping and spread over the top of the apples. Cover the apples evenly. Use as much or as little of the crumble as you like - we use all of it for a great texture and flavor on the apple crumb cake.

Bake 40-50 minutes or until the cake is baked all the way through.

The bake time will depend on the pan you use and how accurate your oven is.
Check at 40 minutes and add time as necessary.

Piece of apple coffee cake on a plate.

How many does this serve?

This homemade apple cake is meant to serve a large group but can be cut into as large or small of pieces as you like. We've cut this into 15, 18, 20, 24, and even 30 pieces. If you're serving a variety of different pastries, we recommend cutting this into smaller pieces - people love trying some of everything!

Time saver and make ahead tips

This can be made up to 3 days in advance, cooled completely, and stored in an airtight container in the fridge until ready to serve. To reheat, warm individual pieces in the microwave, or cover the whole cake and place in a 300° F oven. Be careful not to overheat - it can dry out the cake and make the texture tough.

Want to bake this fresh in the morning with little prep? Follow this timeline and have this ready to bake in no time.

  • Make the streusel in advance and store in an airtight container in the fridge up to a month or freeze for up to 3 months. Bring to room temperature before using.
  • Steam the apples up to 3 days ahead of time and store in an airtight container in the fridge until ready to assemble.
  • Cut the butter into the dry ingredients and stir in the remaining dry ingredients up to a week in advance. Store in an airtight container in the fridge.
  • When ready to bake, mix the wet ingredients together, combine with the prepped dry mix, assemble the coffee cake, and bake.
Pieces of apple coffee cake on a platter.

If you love coffee cakes with fruit
try our Blueberry Coffee Cake or Peach Coffee Cake.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours. Since this has cut apples, we consider it to be perishable.

If you are within the FDA recommendations, this will last in an airtight container in the refrigerator for up to 5 days. Serve room temperature or reheat in a 300° F oven for 5-8 minutes or until warm. We recommend covering the coffee cake while heating to keep it from drying out too much.

Other favorite brunch recipes

Platter of apple coffee cake dusted with powdered sugar.

Common coffee cake FAQ's

What's the difference between a coffee cake and a buckle?

A coffee cake refers to any cake, with or without fruit, that is eaten while drinking a hot beverage - like coffee or tea! It doesn't refer to a cake with coffee IN the recipe.
A buckle is a cake that has fruit in the batter and a streusel topping.
This easy apple coffee cake recipe is both a coffee cake AND a buckle!

Can I mix this the night before and bake in the morning?

We don't recommend this. There are leavening agents in the batter that become active once the liquid is added. Instead, prepare each item the night before, mix wet and dry ingredients and assemble in the morning. See the post above for more on this.
You can also bake this the day before and reheat in a low oven until warmed through.

Can I freeze this coffee cake?

We don't recommend freezing this apple crumble cake after it has been baked. The cake can become mushy from the apples when it is thawed.

Piece of apple coffee cake on a plate with a bite on a fork.

Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

20 Make-Ahead Holiday Breakfast Pastries

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Our family loves relaxing, cozy holiday mornings. After years of resting recipes, we've created a list of 20 favorite make-ahead breakfast pastries. These pastries reduce stress and help us enjoy a delicious Christmas breakfast or brunch without last-minute work.

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Whether you're hosting family and friends or want a cozy treat, these holiday breakfast ideas simplify your holiday mornings. Prep the pastries ahead to reduce stress and free up time for fun, while serving something homemade that feels indulgent. Whether you prep the pastries ahead and bake them in the morning or bake them entirely ahead of time, these recipes help keep holiday mornings relaxed and delicious.

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These make-ahead pastries aren't just for Christmas - they're perfect for any special occasion or holiday morning. Whether it's Thanksgiving breakfast, Easter brunch, Mother's Day celebrations, or ringing in the New Year, these recipes are versatile enough to fit any festive table! The simple instructions and helpful tips guide you to success. Impress your guests and family without the last-minute stress.

Our Favorite Recipe

Asking us to pick one favorite recipe is...unfair, and honestly, impossible in this case. I have two favorites that I would eat every day if I could get away with it.

Pieces of peach coffee cake on a table.

This peach crumble coffee cake - OMG - it is so good! Think delicious peach cobbler - for breakfast with no guilt - I call that a win-win! It's easy to prep in advance, assemble, and bake in the morning or bake in advance and reheat to make it even easier.

Mini puff pastry apple filled tarts dusted with powdered sugar.

The other one I could eat constantly is this mini puff pastry apple tart. They are so cute + cinnamon apples + flaky, crisp pastry = deliciousness in every bite! Prep them the day before then assemble and bake in the morning in just 20 minutes or bake the day before and reheat.

Recipes for Holiday Breakfast Pastries

Easy Overnight Cinnamon Rolls.

Easy Overnight Cinnamon Rolls

Fluffy overnight cinnamon rolls are a perfect make ahead treat for holidays! Prep the rolls, refrigerate overnight, and bake in the morning.
Recipe & Photo: Life As A Strawberry

Easy Overnight Cinnamon Rolls
Peach Coffee Cake - For a Crowd.

Peach Coffee Cake - For a Crowd

This peach coffee cake is like eating peach cobbler for breakfast! Perfect for holidays or brunch with a crowd, this easy, make-ahead treat is always a hit. Vegetarian.

⅘ from 2 ratings

Peach Coffee Cake - For a Crowd
Chocolate Chunk Banana Bread.

Chocolate Chunk Banana Bread

This simple banana bread recipe is packed with chocolate chunks! Mashed over-ripe bananas keep this loaf moist. Easy to make ahead of time!
Recipe & Photo: Life As A Strawberry

Chocolate Chunk Banana Bread
Easy Puff Pastry Chocolate Croissants.

Easy Puff Pastry Chocolate Croissants

Perfect for a crowd - these bite-sized, puff pastry chocolate croissants come together quick and easy with just 3 ingredients! They're cute and delicious as a breakfast pastry, mid-day snack, or dessert.

5/5 from 1 ratings

Easy Puff Pastry Chocolate Croissants
Pumpkin Pop Tarts with Maple Icing.

Pumpkin Pop Tarts with Maple Icing

Have pumpkin for breakfast, too! These pop tarts have a pumpkin cream cheese filling and maple icing with a sprinkle of sea salt to keep things interesting.
Recipe & Photo: A Duck's Oven

Pumpkin Pop Tarts with Maple Icing
Mini Biscuits - for a crowd.

Mini Biscuits - for a crowd

These flakey mini biscuits are a perfect size for breakfast bites or bite-sized appetizers. Easy to make and so cute to serve and eat. Vegeterian.

5/5 from 1 ratings

Mini Biscuits - for a crowd
Cinnamon Scones with Glaze (no cinnamon chips!).

Cinnamon Scones with Glaze (no cinnamon chips!)

These easy cinnamon scones are perfect for fall! Homemade cinnamon butter gives tons of flavor and a marbled look. With cinnamon glaze.
Recipe & Photo: Life As A Strawberry

Cinnamon Scones with Glaze
Mini Puff Pastry Apple Tart.

Mini Puff Pastry Apple Tart

A fun twist on the classic apple pie, these mini puff pastry apple tarts are sure to WOW your friends and family! Individual-sized for easy eating and bursting with cuteness! Vegetarian.

5/5 from 1 ratings

Mini Puff Pastry Apple Tart
Strawberry Goat Cheese Pop Tarts.

Strawberry Goat Cheese Pop Tarts

These homemade Strawberry Goat Cheese Pop Tarts feature buttery, flaky pastry filled with tangy goat cheese and sweet strawberry filling.
Recipe & Photo: Coley Cooks

Strawberry Goat Cheese Pop Tarts
Mini Lemon Scones - For A Crowd.

Mini Lemon Scones - For A Crowd

These mini lemon scones are ready in just 30 minutes and bursting with fresh lemon flavor. Balancing flaky and tender textures, they’re made with lemon juice, zest, and a splash of extract for an extra punch. 

5/5 from 2 ratings

Mini Lemon Scones - For A Crowd
Banana Chocolate Chip Muffins.

Banana Chocolate Chip Muffins

These easy banana chocolate chip muffins are perfect for a cozy breakfast or a bit of meal prep! With step by step photos and tons of tips.
Recipe & Photo: Life As A Strawberry

Banana Chocolate Chip Muffins
Blueberry Coffee Cake For a Crowd.

Blueberry Coffee Cake For a Crowd

This buttery and soft blueberry coffee cake is loaded with juicy blueberries and topped with a sweet streusel topping. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, or Easter. This recipe is sized for a large group so everyone can enjoy a slice! Vegetarian.

5/5 from 2 ratings

Blueberry Coffee Cake For a Crowd
Cinnamon Spice Coconut Granola.

Cinnamon Spice Coconut Granola

The perfect Fall-inspired granola recipe, this Cinnamon Spice Coconut Granola is full of warm Fall flavors including cinnamon, cardamom, and orange zest.
Recipe & Photo: The Mindful Hapa

Cinnamon Spice Coconut Granola
Mini Cinnamon Muffins - with a twist!

Mini Cinnamon Muffins - with a twist!

If you love cinnamon rolls, these mini cinnamon muffins, "with a twist", are destined to be a delicious addition to holiday breakfasts - Christmas, Thanksgiving, Easter - or any brunch spread. They are also vegetarian-friendly. 

5/5 from 2 ratings

Mini Cinnamon Muffins - with a twist!
Pumpkin Coffee Cake.

Pumpkin Coffee Cake

This easy pumpkin coffee cake is perfect for fall! With a tasty cinnamon crumb topping. Includes step by step photos and lots of expert tips.
Recipe & Photo: Life As A Strawberry

Pumpkin Coffee Cake
Easy Giant Homemade Pop Tart.

Easy Giant Homemade Pop Tart

This Easy Pop Tart recipe is made with flaky puff pastry, store-bought strawberry jam, and a quick 3 ingredient icing. Top with rainbow sprinkles, slice, and enjoy!
Recipe & Photo: Midwest Foodie

Easy Giant Homemade Pop Tart
Chocolate Baked Donuts.

Chocolate Baked Donuts

These easy chocolate baked donuts are a healthy twist on a traditional cake donut! Topped with a classic chocolate icing.
Recipe & Photo: Life As A Strawberry

Chocolate Baked Donuts
Puff Pastry Peach Tartlets.

Puff Pastry Peach Tartlets

These easy mini peach pastry squares are sure to impress your family and friends. Made with frozen puff pastry, they are as beautiful as they are delicious! A perfect holiday treat. Vegetarian.

5/5 from 1 ratings

Puff Pastry Peach Tartlets
Roasted Peach Muffins with Cinnamon Rum Glaze.

Roasted Peach Muffins with Cinnamon Rum Glaze

No breakfast spread is complete without these roasted peach muffins and cinnamon rum glaze!
Recipe & Photo: Life As A Strawberry

Roasted Peach Muffins with Cinnamon Rum Glaze
Easy Homemade Biscuits for a Crowd.

Easy Homemade Biscuits for a Crowd

These easy homemade biscuits for a crowd are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

5/5 from 1 ratings

Easy Homemade Biscuits for a Crowd

Frequently Asked Questions

How far in advance can I make holiday breakfast pastries?

This depends on the recipe. Some recipes let you make the pastries a month in advance, freeze them, then thaw and reheat before serving. Others keep well in the fridge for 1-2 days. Some work best when prepped in advance but baked in the morning.
Check each recipe for specific instructions on making in advance.

How do I store leftover pastries?

Each recipe should say how to store any leftovers. In general, store pastries in airtight containers on the counter or in the fridge for 1-2 days. Some recipes also allow you to freeze the pastries for up to a month.
Check each recipe for specific instructions on storing.

What makes the best make-ahead pastries for holiday brunches?

The best make-ahead pastries are ones you can prep ahead and require little to no assembly in the morning. Pastries you can bake entirely ahead of time and either store for a few days or freeze for later are ideal. These options allow you to enjoy fresh, warm homemade pastries with minimal morning effort.

We hope you loved this guide to holiday pastries! If you have any questions, drop a comment below. For more holiday food ideas, visit Appetizer Bliss.

Peach Coffee Cake - For a Crowd

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Truth time - I tested this easy peach coffee cake with crumb topping at least 3 extra times - it was just that good! It's like a bite of peach cobbler for breakfast. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, or Easter. This recipe is sized for a large group so everyone can enjoy a slice! Vegetarian.

Pieces of peach coffee cake.

I love a good, tender coffee cake and the cinnamon and fresh peaches in this peach crumble coffee cake are delicious! We layer the ingredients; coffee cake dough, fresh cinnamon peaches, more dough, and a cinnamon crumb topping, for a moist, fruity, refreshing breakfast treat - perfect for holidays or company.

Is it a buckle or a coffee cake?

A buckle is a cake that has fruit in the batter and a streusel topping.
A coffee cake is a cake, with or without fruit, that is intended to be eaten with a hot beverage - like coffee or tea!
So this peach streusel coffee cake recipe is a buckle AND also a coffee cake!

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Streusel and peach filling

Streusel and peach filling ingredients all in individual bowls.

Soft butter. We use soft butter in our crumb topping recipe. Many recipes use cold butter for the topping but we've found soft butter ensures that all dry ingredients are thoroughly mixed together with the butter, eliminating any dry spots in the final result.

For more info on making streusel topping, see this post for Cinnamon Crumble Topping.

Peaches. We like fresh peaches for this recipe (peeled, pitted, and sliced). However, you can use frozen or canned peaches.

Cinnamon. We like the cinnamon mixed with both the peaches and the crumb topping, but if you're not a cinnamon fan like us, feel free to reduce the amount to align with your tastes.

Coffee cake ingredients

Flour, sugar, milk, butter, egg, apple cider vinegar, Greek yogurt, baking soda, baking powder, and salt in individual dishes.

Butter. The key for the batter is to use COLD BUTTER. When you cut cold butter into dry ingredients, it forms tiny flour-coated fat pockets that do two important things. First, it limits gluten development, resulting in a softer, more tender bite of cake. Second, as the cake bakes, the butter melts and releases steam, giving the coffee cake lift and moisture - without making it dense. NOTE: We use unsalted butter in our baking so we can control the amount of butter in the dish.

Greek yogurt. We love the addition of Greek yogurt in this peach coffee cake recipe. It helps keep the cake moist, soft, and tender. Its natural acidity works with baking soda to create extra lift when baking, helping the cake stay light and fluffy.

All-purpose flour. We're keeping it simple with all-purpose flour. We've found there really is a difference in flour brands - we use King Arthur or Bob's Red Mill for the best texture in our baked goods.

Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements, followed by the volume measurements, in the ingredients list.

Some favorite riffs

Use berries (raspberries, strawberries, blackberries), pears, or apples instead of peaches. Substitute buttermilk for the vinegar and milk. Add some fresh lemon zest to the batter for more of a lemon coffee cake with peaches recipe.

Add some toasted, chopped walnuts or pecans to the streusel topping before layering it over the batter. Once the coffee cake has cooled, finish with a drizzle of cream cheese glaze, a powdered sugar glaze, or a sprinkle of powdered sugar.

How to make peach coffee cake

Make the streusel topping

Mixing cinnamon streusel topping in a bowl.

Mix the flour, brown sugar, cinnamon, and softened butter together with a fork until you have a crumbly mixture. You want all the ingredients to be well mixed, no dry bits left, and the mixture to hold together when pressed between your fingers. Set this aside.

Prepare the peaches

Pan with uncooked peach filling ingredients.

Mix the peach slices (peeled and pitted) with the cornstarch, sugar, and cinnamon in a saucepan. Stir until everything is well combined and place on the stove over medium-low heat.

Cooked peaches for coffee cake.

Cook the peaches, stirring frequently, until they soften and thicken up - this should only take a few minutes, so keep an eye on them. Remove from the heat and set aside while you mix the batter.

  • Frozen peaches can go straight from the freezer to the pan or be thawed first. If using them frozen, expect a longer cook time and stir frequently to help them thaw evenly.
  • Canned peaches (preferably with no added sugar) should be drained before cooking. Since they're typically sweeter than fresh peaches, consider reducing the sugar in your filling.

Make the batter

What does cutting in butter mean?

Cutting in butter, or fat, is a common baking technique where cold butter (fat) is mixed into dry ingredients until small, flour-coated butter pieces are evenly distributed - ensuring a more even texture and crumb in the baked goods. The goal is to keep the butter solid - not melted or fully blended. As it bakes, the butter melts and releases steam, creating air pockets that give your baked goods a flaky, lighter, and more tender texture.

You can 'cut in' butter using a pastry cutter, a fork or knives, your hands, or a food processor. If using a food processor, be careful not to over-mix the fat and dry ingredients leaving a fully blended mixture which will lead to a drier, less flakey result.

Since this is a large batch recipe, we're using a Cuisinart to cut in the butter with the flour and sugar - it's a major time saver compared to using a pastry cutter or our hands. That said, either of those methods will work just fine if you're not using a food processor.

Cutting butter into dry ingredients using a cuisinart.

Fit the Cuisinart bowl with the steel blade. Add flour, sugar, and small cubes of butter to the bowl. Fit the lid on the food processor and pulse until the mixture resembles small peas. Don't pulse too long or you will not have a soft, tender coffee cake.

Pour flour-butter mixture into a large mixing bowl. Rub any remaining large pieces of butter between your fingers ensuring the butter is well cut into the flour and sugar. Add the baking powder, baking soda, and salt - stir to combine. If the butter is soft, place the entire bowl into the refrigerator for 10-15 minutes to firm up the butter before continuing.

Mixing the coffee cake batter in a bowl.

Combine the Greek yogurt, egg, apple cider vinegar, and milk into a large measuring cup or bowl and whisk to combine. Add the milk mixture to the flour-sugar mixture and stir with a spoon just until combined.

Assemble the coffee cake

Layering the dough, peaches and another dough layer in a baking dish.

We're going to layer the batter, peaches, and streusel to create this old-fashioned peach coffee cake. Start by placing about ⅔ of the batter into your prepared dish. Use an offset spatula to spread the batter evenly over the bottom of the dish. Note: This will be a thin layer, but should cover the entire bottom of the dish.

Spread the prepared peaches evenly over the batter in the baking dish. Drop the remaining batter on top in small scoops. Use an offset spatula and spoon to gently hold and stretch the dough (connecting the scoops of batter, like connect the dots) spreading the dough over the top of the peach layer. It's fine if a few peaches peek through - just aim to cover most of them.

A baking dish of unbaked and a dish of baked peach coffee cake.

Spread the crumb topping over the batter topped peaches. Use as much or as little as you like, we use all of it in this recipe giving us a great texture and flavor on this peach coffee cake.

Bake for 35-40 minutes, or until the cake is baked all of the way through.

Make ahead and time saver tips

Make the streusel ahead of time and store in an airtight container in the fridge for up to a month or freeze for several months.

Prepare the peach filling up to 3 days in advance and store in the fridge in an airtight container. No need to reheat before assembling the coffee cake.

Want to bake this fresh in the morning? Follow this prep timeline to have this ready to bake in no time.

  • Make the streusel up to a month ahead and the peach filling up to 3 days in advance. Store both in airtight containers in the fridge.
  • Cut the butter into the flour and sugar, then stir in remaining dry ingredients up to 2 days in advance. Store in an airtight container in the fridge.
  • On baking day, mix the wet ingredients, combine with the prepped dry mix, assemble the coffee cake, and bake.

How many pieces do I get in this recipe?

This peach crumb cake is meant to serve a large group and can be cut into as large or small of pieces as you like. We've cut it into 15, 18, 20, 24, and 30 pieces. If you plan on serving a variety of pastry items, we recommend cutting into smaller pieces. Guests love trying a little of everything!

Pieces of peach coffee cake on a table.

Storing leftovers

This peach coffee cake will last 3-5 days in an airtight container in the fridge. Reheat in a 300°F oven for 4-8 minutes or until warm. Cover the coffee cake while heating to keep it from drying out too much.

We don't recommend freezing this coffee cake as the peaches can make the dough gummy as it thaws.

Other favorite breakfast pastries

Love coffee cakes? Try our Blueberry Coffee Cake for a Crowd!

FAQ's

Can I mix this the night before and bake in the morning?

We don't recommend this, the batter has leavening agents that will become active once the liquid is added. You can prepare each item the night before, mix wet and dry ingredients and assemble in the morning (see post for more on this). You can also bake this the day before and reheat in a low oven until warmed through.

Can you freeze peach coffee cake?

We don't recommend freezing this coffee cake once it has been baked. The peaches will make the cake mushy once thawed.

Pieces of peach coffee cake on a table.

Did you make this recipe? Leave a comment and star rating below to let us know how it turned out!

Jalapeño Popper Cups - Easy Puff Pastry Appetizer

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If you love the spicy, creamy, cheesy goodness of jalapeño poppers, these jalapeño popper cups are about to become your new obsession. They're crispy, savory, and packed with flavor - plus, they're easy to make and even easier to devour!

Puff pastry jalapeño popper cups on a counter.

As Tex-Mex flavors gained popularity across the United States in the 1980's, jalapeño poppers quickly became a beloved party staple - bringing the perfect mix of heat, creaminess, and crunch to appetizer tables everywhere! This jalapeño appetizer recipe gives the classic popper a twist; we tuck that irresistible spicy, cheesy filling into a flaky puff pastry cup, making them easy to serve, mess-free, and ideal for entertaining without utensils.

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Ingredients

See the recipe card below for a full list of ingredients and quantities.

Puff pastry, jalapeños, cream cheese, white cheddar cheese, crispy chopped bacon, and an egg in individual containers.
  • Fresh jalapeños. Choose firm, glossy peppers with no soft spots. We remove the seeds but feel free to leave them in for more of a kick in each bite.
  • Cheese. Shredded, white cheddar cheese brings a sharp, tangy flavor while full-fat cream cheese adds richness. Let the cream cheese soften at room temperature for easier mixing.
  • Crispy bacon. Cook the bacon until it is golden and crispy. Use thick or thin sliced, then dice or crumble into small pieces so it distributes evenly in each pastry cup.
  • Puff pastry. Use frozen, store-bought puff pastry sheets. Thaw according to package directions, but keep it cold while working to ensure flaky layers.

Substitutions

This recipe is flexible - feel free to make these jalapeño popper mini cups your own with your favorite jalapeño popper flavors. Some ideas are:

  • Cheese. Swap the white cheddar cheese for pepper jack, yellow cheddar, goat or a combination of different cheeses. Make sure to use cheese that melts for that creamy, delicious texture. We recommend keeping the cream cheese as the base for that smooth, creamy texture.
  • Bacon. Use crispy prosciutto, turkey bacon or omit the bacon entirely for a vegetarian popper cup.
  • Puff Pastry. We like the crispy layers of puff pastry but you can substitute crescent roll dough, pie dough, wonton wrappers, or phyllo cups in a pinch. Each will result in a different texture but still taste great.
  • Jalapeños. While the jalapeños don't overpower these bites, if you're not a fan of spicy, use a milder green pepper like Anaheim or poblano. If you want even more heat, leave the seeds in the jalapeño, use serrano peppers, or a combination of the two.
    Remember to wash your hands - multiple times - when done handling hot peppers.

For more detailed information on jalapeño heat levels and handling tips, check out our
Jalapeño Breakfast Casserole post.

Equipment

  • Rolling pin to roll the puff pastry dough to a larger, thinner rectangle.
  • Hand mixer to easily mix the cheeses together - this can be done with a sturdy spoon.
  • Round cookie cutter that is ¾ to 1 inch larger than the diameter of your mini muffin cup to give you enough pastry to go down the sides and bottom of the muffin cup. NOTE: If your pan is especially deep, you will want to use a slightly larger cutter. This can be done with a cup or they can be cut into squares if no cutter is available.

Mini tart shaper tool.
  • A mini tart shaper is our secret tool. We don't usually like single purpose tools, however, this tool is perfect for pressing the puff pastry circles into the mini muffin pans. The small rounded end is the perfect size for the mini pans while the larger end works great for a larger muffin pan. There are many different sizes and kinds of tart shapers to choose from. This was our favorite tool for forming our mini pastry cups.
    • You can also use your fingers to press the puff pastry circles into the sides and bottom of the muffin cup. This works fine but takes longer and requires us to pay more attention so we don't press too hard or poke holes in the pastry.
    • A shot glass also works. Press the bottom of the shot glass into the pastry circle to form the cup. Our least favorite tool since a normal shot glass was a little too large for the mini muffin pans.

How to make Jalapeño Popper Cups

Prep the jalapeños

Seeding and dicing fresh jalapeños.

We recommend wearing gloves when working with hot peppers. Wash your hands - multiple times - when done handling hot peppers and DO NOT touch your face or eyes.

Start by removing the stems and deseeding the jalapeños. Cut the the stem off the peppers, slice them in half, and use a spoon to scrape out the seeds from the pepper halves (image 1 & 2). Slice each half into thin strips, rotate the strips 90 degrees and cut across the strips to get a small diced pepper (image 3 & 4). Set these aside until ready to mix filling.

Make the filling

Mixing cheeses, jalapeño, and bacon in a mixing bowl.

Add cream cheese and shredded white cheddar cheese to a mixing bowl. Use a hand mixer to combine the cheeses until well mixed (image 5 & 6). The hand mixer makes this step much easier, but this can be done with a heavy spoon and some elbow grease.

Add the diced jalapeño and crispy, diced bacon to the cheese mixture. Stir with a spoon until evenly combined. (image 7 & 8).

Form puff pastry cups

Rolling out a sheet of puff pastry dough into a larger rectangle.

Place one sheet of the thawed puff pastry on a lightly floured cutting board. Use a rolling pin to roll out to a rectangle about 12 x 10 inches (image 9 & 10).

Cutting puff pastry into circles and pressing into a mini muffin tin.

Use a cookie cutter that is about 1 inch larger than the diameter of the bottom of your muffin cup (image 11) . This allows enough dough to form your pastry cup down the sides and across the bottom or the muffin cup.

Place the circle over the buttered muffin cup and press into the muffin cup using your hands, a shot glass, or the tart shaper (shown above and our favorite option). Notice how the pastry is not super thick and fits nicely in the mini muffin pan. (image 12, 13 & 14). Continue with the remaining puff pastry and circles.

Assemble and bake

Muffin tin of unbaked and baked jalapeño popper cups.

Use a small spoon or cookie scoop to fill each appetizer cup. It's okay if the filling is a little higher than the top of the pastry cup, it'll melt and bake down in the oven (image 15). Once all the pastry cups in the muffin pans are filled, place in a pre-heated 400°F oven and bake for 10-15 minutes until the pastry is golden brown and the cheese is melted. (image 16).

Removing baked puff pastry jalapeño cups from the muffin tin.

Use a small spoon to help remove the pastry cups from the muffin pan. Run the spoon around the edges of the pastry, slide it under the cup and lift it out. Since the pan was buttered, they should lift right out (image 17 & 18). Place on a cooling rack if making in advance or straight onto a serving platter. Serve these warm.

TIP: We like lifting these pastry cups out of the muffin pan versus flipping the pan upside down. Flipping the pan upside down tends to damage the edges of the cups.

Make ahead tips

While these can be made, start-to-finish, in just 40 minutes, there is some prep you can do ahead to save time:

  • Filling. Mix up to 2 days in advance and store in an airtight container in the fridge.
  • Assembly. Cut and shape the puff pastry cups, fill with the jalapeño-cheese mixture, and refrigerate up to 1 day before baking.
  • Freezing. You can freeze baked or unbaked but note that cream cheese and jalapeños may release moisture when thawed, which can affect the crispiness.
    • To freeze unbaked. Form pastry cups, add filling, and freeze in the muffin tin until frozen. Remove from the muffin pan, transfer to an airtight container, and freeze for up to 2 months. Bake straight from frozen, adding 3-5minutes to the bake time.
    • To freeze baked. Cool completely and freeze in a single layer in an airtight container. Reheat in the oven before serving for best texture.
Puff pastry jalapeño popper cups on a counter.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these jalapeño popper cups will last in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8-10 minutes until crispy and hot. We don't recommend microwaving them which can make the pastry soggy.

Other jalapeño recipes

Some FAQ's

What if I don't have a cookie cutter?

No problem, you can use a glass that is the right diameter. You can also cut into squares for a more rustic look like in our Mini Puff Pastry Egg Bites.

Can I make these vegetarian?

Absolutely, just omit the bacon or substitute your favorite vegetarian substitution (mushrooms, tempeh, tofu).

Do the jalapeños make these hot?

The jalapeños don't make this overly hot, but everyone has a different sensitivity to peppers and spice levels. For more information on hot peppers, visit our Jalapeño Breakfast Casserole for a Crowd post.

In general, if you're worried about the spice level, use a milder pepper like Anaheim or poblano. If you want more heat, don't deseed the jalapeño, use serrano peppers, or a combination of the two.

Baked puff pastry jalapeño popper cups on a counter.

Jalapeño Cheddar Biscuits for a Crowd

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Warm, buttery, and packed with cheesy, spicy flavor, these jalapeño cheddar biscuits are the perfect savory twist on a classic. Easy to make and ready in just 35 minutes!

Sheetpan of baked jalapeño cheddar biscuits.

If you've been searching for the best jalapeño cheddar biscuits recipe, you've found it! Soft inside, golden outside, and loaded with melted cheddar and bits of fresh jalapeño - these biscuits will steal the spotlight at any meal! This homemade cheddar jalapeño biscuits recipe is perfect for breakfast or holiday dinners, with chili and soups, or simply as a delicious snack.

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Tips for making fluffy biscuits

Homemade biscuits are actually easy and quick to make. Here are a few tips that will help produce a fluffy, flaky, soft biscuit.

  • Use a kitchen scale! Measuring flour by volume (in cups) is "reliably unreliable"! If you must measure the flour in cups, use the scoop and level method for best results. If you need a scale, we recommend the Escali Digital Scale - it's accurate and easy to use.
  • Keep it cold! Work quickly so the butter doesn't melt! If, at any step, the butter gets soft, place the entire bowl into the fridge and chill before moving on to the next step.
  • Don't overwork the dough. Use a fork or spoon to mix wet and dry ingredients JUST until they are well combined.
  • Fold the dough before cutting. For beautiful layers in your baked biscuits, pat the dough to a thickness of about ½ inch and fold it over on itself. Pat it down again until it's about ⅔ inches thick, cut the biscuits, and place them on a baking sheet.
  • Chill the biscuits before baking. Place the sheet pan of cut biscuits in the refrigerator for 20 minutes or the freezer for 10 minutes before baking. This allows the butter in the dough to firm up again, which is crucial for creating the desired layers. During baking, the water in the butter will evaporate, resulting in a light and airy biscuit.
  • Brush with melted butter before baking. This is totally optional, but we love the flavor (plus the look) of the biscuits when brushed with melted butter.

Ingredients

Flour, milk, jalapeños, cheddar cheese, salt, baking powder and soda, and butter in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

  • All- purpose flour. All-purpose flour produces light, fluffy biscuits. We've found there really is a difference in brands of flour and love the result in our baked goods when using King Arthur or Bob's Red Mill.
  • Cheddar cheese. We used a medium cheddar that was pre-shredded, but use a sharp, aged, or white cheddar for even more depth of flavor. Shred your own for extra-credit!
  • Jalapeños. Fresh peppers make this biscuit. We removed the seeds but feel free to leave them in for more of a kick!
  • Baking powder. Use an aluminum-free baking power like Bob's Red Mill or Rumford. Baking powders with added aluminum, can produce a slightly bitter or metallic taste in your baked goods. 
  • Butter. Unsalted butter allows us to control the final amount of salt in the dish. Keep the butter cold!
  • Milk. We used 1% milk, but whole milk or 2% milk will also work. We don't recommend non-fat milk.
  • Other staples. Baking soda and salt.

Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurements and the volume measurements in the ingredients list.

Substitutions and additions

  • Use pepper jack, Monterey jack, or a blend of cheeses instead of just cheddar.
  • While the jalapeños don't overpower these biscuits, if you're not a fan of spicy heat, use a milder green pepper like Anaheim or poblano. For even more heat leave the seeds in the jalapeño or use some serrano peppers.
  • Mix some crispy, crumbled bacon or diced green onions into the dough with the wet ingredients.

How to make homemade jalapeño biscuits

Cut the butter

Cube of butter cut into 10 pieces.

Cut the sticks of butter into smaller pieces. Place in the fridge until ready to use.

PRO TIP: Remember to keep the butter cold at all times! Cold butter is key to fluffy biscuits. When the cold butter melts in the oven, the water inside turns to steam, creating pockets of air that lift and separate the layers. If the butter softens before baking, the pockets of steam are lost and you'll have a dense, heavy biscuit.

Prep the jalapeño

Rings of jalapeño in a dish for topping the biscuits.

First, thinly slice one jalapeño so you have 24-30 slices. These will be used to top each biscuit.

Jalapeños whole, cut into slices, and then diced.

Next cut the remaining jalapeños in half and remove the seeds. Slice each pepper into strips and then cut cross-wise into small diced pieces. Set aside until ready to mix the biscuits.

Mix biscuit dough

TIME SAVING TIP: For this large batch biscuit recipe, we're using our Cuisinart to quickly cut the butter into the dry ingredients. A food processor makes this step fast and easy compared to using a pastry cutter or your hands. That said, if you don't have a food processor, no worries, these biscuits still turn out beautifully - just grab your cutter or use your hands and remember - keep that butter cold!

Cutting in the butter to dry ingredients in a food processor.

Place flour, baking powder, baking soda, and salt into the bowl of a food processor. Add the COLD, cubed butter and pulse a few times, following your food processor's instructions. Continue with short, quick pulses until the butter is broken into small pieces. Avoid running the processor continuously, as this can overmix and lead to dense biscuits. Once your butter is cut into the flour, transfer the mixture to a large mixing bowl.

Flour mixture with diced jalapeños and shredded cheddar cheese in a mixing bowl.

Add the diced, fresh jalapeño and shredded cheese to the butter-flour mixture. Stir until well combined. REMINDER: if the butter starts to soften too much, pop the whole bowl into the fridge for 5-10 minutes to firm it back up before continuing with the next steps.

Adding milk to flour, cheese, jalapeño mixture for biscuits.

Slowly add part of the milk and stir to combine. Add the remaining milk (I like to drizzle it around the edges of the dry ingredients) and stir just until almost no dry ingredients remain. NOTE: A few small dry spots in the bowl is okay, they'll get mixed in when we bring the dough together. The dough may be shaggy - not smooth - and may not completely hold together yet, that's fine!

Mixed jalapeño cheese biscuits in a bowl and on a cutting board.

Turn the dough out onto a lightly floured cutting board. Work quickly so the butter stays cold. Gently press the dough together until it holds and any remaining dry bits get mixed together. Lightly pat the dough out, then fold the dough over on itself. This fold helps create flaky layers in the biscuits.

Cutting jalapeño cheese biscuits on a cutting board.

Gently pat the dough to about ⅔ inch thick. Use a 2 inch round biscuit cutter and cut out as many biscuits as possible, transferring them to a silicon- or parchment-lined baking sheet. Gather the scraps of dough, press them gently back together, pat them out, and cut more biscuits. Repeat until all the dough is used.

No biscuit cutter? No problem!

Use a drinking glass or small bowl to cut biscuits into rounds or pat the biscuit dough into a rectangle and cut the biscuits into squares instead.

Unbaked biscuits on a sheet pan, topped with a slice of jalapeño and butter.

Top each biscuit with a slice of jalapeño and brush with melted butter. Place the sheet pan of unbaked, cut biscuits into the refrigerator for 20 minutes while you preheat the oven.

Once the oven is heated and the biscuits have chilled, place the biscuits in the oven and bake until golden brown and cooked through. Remove and serve!

Baked jalapeño cheddar biscuits on a sheet pan.

Love biscuits? Try our bite-sized Mini Biscuits!
Easy to make and so cute to serve and eat!

Make ahead of time

These biscuits can be made ahead of time and stored baked or unbaked. Make sure biscuits are always stored in airtight containers.

  • For baked biscuits
    • Store in the refrigerator up to a week or freeze up to a month. Reheat before serving.
      These biscuits have cheese, so we do not recommend storing these on the counter for extended periods of time.
  • For unbaked biscuits
    • Refrigerate overnight and bake in the morning following the recipe.
    • Freeze up to 2 months. Remove frozen biscuits, place on a metal sheet pan, and place in a pre-heated oven for 12-18 minutes. Baking frozen biscuits will take a few extra minutes.
      Freezing cut, unbaked biscuits makes it easy to bake the exact number as needed.
    • Do not place a cold glass or ceramic dish into a hot oven, as the temperature difference can cause the dish to break.
Cheddar and jalapeño biscuits on a board.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours. Since these biscuits have cheese in them, they fall in this category. Store baked biscuits in the fridge for up to a week or freeze them up to 1 month. Make sure they are always stored in airtight containers.

To reheat baked biscuits: If biscuits are frozen, thaw before heating. Place in a baking pan and cover tight - this helps keep them from drying out. Place in a 350°F oven for 5-8 minutes, uncover and heat an additional 3-5 minutes or until warm. You can also reheat in a microwave in 10 second intervals until warm. They can dry out fast if heated too long in the microwave so heat in short intervals checking after each interval.

Other favorite breakfast pastries

Some biscuit FAQ's

Why are my biscuits dense and heavy?

There are two main reasons that biscuits can be heavy and dense.
1. The butter is not kept cold. Make sure to keep the butter COLD! If it starts getting warm, place the entire mixture into the fridge or freezer for 10 minutes before adding liquid.
2. There is too much flour. Measuring flour by volume (cups) is notoriously unreliable. For best results use a kitchen scale.

What does cutting in butter mean?

Cutting in fat, in this case butter, is a common term in baking. It means to mix fat (butter) into dry ingredients in a way that evenly distributes the small pieces throughout the mixture. The intent is to coat the butter with flour while still keeping the butter in solid bits - not melting or fully blending it in. As the butter melts in the oven, it creates steam, which forms little air pockets, creating a flaky, tender texture in your baked goods.
You can 'cut in' butter using a pastry cutter, a fork, your hands, or a food processor. If using a food processor, be careful not to over-mix the fat and dry ingredients leaving a fully blended mixture which will lead to a drier, less flakey result.

Do I have to use a food processor?

NO! We use one because this is a recipe for a crowd and it makes cutting in the butter much faster and easier. You can cut in the butter with a pastry cutter or your hands for an equally fluffy biscuit. Remember a key is to keep the butter cold so work quickly and chill as needed.

What if I don't have a biscuit cutter?

This isn't a problem! Pat the dough into a rectangle and use a knife to cut your biscuits into 24 equal sized squares. For a perfectly smooth side on your biscuits, trim the edges of the dough before cutting into squares.

Jalapeño cheese biscuits on a board.

Easy Baked Feta Bites in Phyllo Dough

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These easy feta cheese appetizers are a crispy savory bite that's sure to impress your guests at your next party.

Baked phyllo dough triangles filled with feta cheese and hot honey.

What's not to love about appetizers with feta cheese? Made with just 4 ingredients these crispy, baked feta bites are ready in under 45 minutes. A perfect, low stress, appetizer for a crowd, your next party, or holiday gathering.

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Ingredients

Box of phyllo dough, bottle of hot honey, crumbled feta cheese, and butter on a table top.

See the recipe card below for a full list of ingredients and quantities.

  • Feta cheese. We used crumbled for this recipe but you can also cut a brick into small pieces or slices.
  • Hot honey. This is sweet and spicy made by infusing honey with chili peppers. It adds another layer to these baked feta appetizers.
  • Phyllo dough. Athens Phyllo Dough is our go-to brand, it's available in most grocery store freezer sections. There are other brands available, so use what you know, can find, and like.

Phyllo or Filo?

Which is correct? They both are. They're just different spellings of the same word and refer to paper-thin pastry dough. The word comes from the Greek word phyllon and means "leaf". Phyllo is the common spelling in American English and filo is the common spelling in British English. Both spellings are accepted, however, phyllo is becoming the more widely used spelling. The pastry is the same no matter how it's spelled!

Substitutions and Additions

  • Cheese. Use a block of feta instead of crumbled. If using block feta purchase blocks that are stored in the brine solution which helps prevent the feta cheese from drying out and helps it stay fresh. Substitute goat cheese for the feta.
  • Honey. Use regular or other flavored honey instead of hot honey.
  • Phyllo dough. Use a premade phyllo cup instead of folding dough into a triangle. You will need to adjust the bake time - bake until the cheese is warm and the tops of the cups are golden brown.
  • Additions. Sprinkle some dried or fresh chopped herbs (parsley, dill, thyme, rosemary, oregano), red pepper flakes, spinach, roasted red peppers, or chopped chicken over the feta crumbles before folding the phyllo dough into triangles. Sprinkle some dried herbs over the phyllo triangles right after they're brushed with butter.

Steps to Making Baked Feta Bites

Thaw the unopened, frozen phyllo dough overnight in the refrigerator, let dough come to room temperature for at least 30 minutes and up to 2 hours before using.

One sheet of phyllo dough cut into 3 strips long wise.

Gently lay one sheet of phyllo dough on a cutting board and cut into three strips lengthwise.

Strip of phyllo dough topped with crumbled feta and hot honey.

Add about a tablespoon of crumbled feta to one side on the end of each strip. Top the cheese with a drizzle of hot honey.

Folding the stuffed phyllo dough strips into triangles.

Fold into a triangle. Take the bottom corner of the strip and fold it diagonally over the filling so the bottom edge aligns with the opposite side, forming a triangle. Then fold the triangle up straight and continue folding the phyllo dough alternating side to side (like folding a flag) to keep the triangle shape.

The final fold for the phyllo dough strip to form a triangle.

When you reach the end, brush the last flap with melted butter and fold over to seal. This method completely encloses the feta and honey inside layers of pastry, keeping it sealed and crisp during baking.
Place the seam side down on your baking sheet.

Brush the tops of each triangle with melted butter and bake until golden brown. Remove from the oven.

A parchment lined sheet pan showing unbaked and then baked feta bites.

Serve these warm as an easy feta appetizer or as an easy, crispy feta snack.

Make Ahead of Time and Time Savers

These appetizers with feta cheese are great for everything from an intimate dinner party to a large gathering. Make them up to a day in advance and store in the refrigerator in an airtight container. For extra protection against drying out, drape a lightly damp towel over them before placing lid sealing the container. Bake fresh as needed, or bake ahead, store in the fridge, and reheat in a 350 °F oven until warmed through.

To save time and still have the same great flavors and texture, use a a pre-made phyllo cup instead of folding the phyllo dough into triangles. Adjust the baking time as needed to crisp the cups and heat the cheese.

Baked, crispy phyllo triangles filled with crumbled feta cheese and hot honey.

Love feta cheese? Try one of our other favorite feta recipes
Feta Cilantro and Roasted Red Pepper Spread
Festive, colorful, and easy - this is another perfect holiday recipe!

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these feta cheese appetizers will last in an airtight container in the refrigerator for up to 2 days. Storing longer can lead to a soggy outside that is unable to crisp up in the oven.

To reheat, preheat the oven to 350°F. Place the baked feta bites on a sheet pan, lightly cover the bites to prevent over-browning, and place in a preheated 350°F oven. Heat for 4-6 minutes, remove the cover and heat an additional 3-5 minutes or until the phyllo is crisp and the cheese is heated.

Other Favorite Cheese Appetizers

Some FAQ's

Is puff pastry the same as phyllo dough?

No. Puff pastry is a laminated dough, meaning it is made up of layers of alternating dough and butter that puff up when baked creating a light, flaky, airy texture. Phyllo dough is ultra-thin sheets that you can layer (or fold like in this recipe) and brush with butter creating a crisp, delicate crunchy result. Puff pastry is tender and rich while phyllo dough is light and crisp.

How do I keep phyllo dough from drying out?

Unroll the sheets of phyllo dough and remove one sheet at a time. Immediately recover remaining sheets until ready to use.

I usually layer multiple sheets of phyllo dough with butter, why isn't that the method used here?

Many recipes do call for layering sheets of phyllo dough with butter between each sheet to give a crispy, flaky texture. Since we are folding the phyllo dough many times over on itself, we'll get that same crisp, flaky texture in our feta bites.

Crispy golden, feta, hot honey, triangle phyllo bites.

Crab Filled Mushrooms

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These delicious crab filled mushrooms are easy to make and sure to amaze your guests! Perfect for a crowd at your next party.

Baked crab stuffed mushrooms.

Impress your friends and family with this quick and easy crab stuffed mushroom recipe. They're gorgeous, delicious, easy to make, and a great addition to your next party, holiday gathering, or just because you can!

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Crab Basics Made Simple

Whole, cooked dungeness crab in the shell.

For more information about crab, check out our Crab Artichoke Dip post.

The United States is very familiar with two of the over 4,500 species of crab worldwide, the Dungeness crab from the West Coast and blue crab from the East and Gulf Coasts. Crab meat is often sold one of two ways, as lump crab meat (mainly from the body) or claw crab meat (from the claws).

Shelling crab may not save you money, definitely doesn't save you time, and creates a mess, but it's fun to do with friends or family - at least once! Experienced shellers can yield about 26% of fresh crab meat by weight (crab meat to the whole crab), while beginners will average between 18% and 22%.

If shelling your own crabs isn't practical, look for fresh, pasteurized crab meat in the refrigerated seafood section of your grocery store (ask at the meat counter if you need help). Always choose refrigerated, fresh-labeled options, and avoid canned crab meat or imitation crab - which is processed fish meat, not real crab.

Ingredients

Mushrooms, cream cheese, green onion, parmesan cheese, Greek yogurt, and crab meat in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

  • We're in the Pacific Northwest where Dungeness crab is our go-to crab, but blue crab works just as good. Use lump or claw meat, shell your own or use fresh meat already shelled. Be sure to remove any shell or cartilage pieces from the meat.
  • We like white button mushrooms for these bite-sized, stuffed mushrooms, but a baby bella also works great.
  • Cream cheese, parmesan cheese, and Greek yogurt help provide that creamy texture and flavor we love.

Substitutions

For a larger appetizer, use larger mushrooms - but keep in mind you'll likely need to increase the bake time. Also consider how they'll be served - larger sizes may require forks and plates for easier eating while smaller mushrooms can be a good finger food option.

Substitute mayonnaise for the Greek yogurt. Use chives instead of green onions.

How to Make Crab Filled Mushrooms

Prepare the mushrooms

To wash or not to wash!

Since mushrooms are like a sponge and will absorb water, some people believe mushrooms should not be rinsed with water but just wiped. We believe a quick rinse under water while rubbing them to remove any remaining dirt from the mushrooms is just fine, just don't soak them or have them under water for very long. 

When mushrooms absorb water (washing too long) they loose their flavor and release all that extra water during cooking, which can ruin a dish. Never store them when they are wet, they will become slimy and very unappealing. We strongly recommend always prepping mushrooms right before using.

Destemmed and scooped out mushroom caps.

Gently remove the stem from the mushrooms by holding the cap in one hand and gently twisting the stem or moving it side-to-side until it pops out. Use a small spoon to carefully scoop out some of the mushroom cap to create a larger area for the creamy crab filling.

Prepare the crab filling

Greek yogurt, cream cheese, parmesan cheese in a mixing bowl then all mixed together.
Mixed cheeses with crab meat and green onion in a bowl.

Add the cream cheese, parmesan cheese, and Greek yogurt to a mixing bowl and mix until smooth. A hand mixer makes this quick and easy, but a spoon and some elbow grease work too.

Once the cheese mixture is smooth, add the crab meat (confirm there are no shells or cartilage in the meat first) and the chopped green onion to the mixture. Gently stir until combined.

Fill the mushroom caps

The number of mushrooms you're able to fill will depend on the size of your mushrooms. Double or triple the filling recipe for larger or more mushrooms.

Use a small spoon or cookie scoop to fill the mushroom caps with crab-cheese mixture. It's okay to have a small amount of filling above the edges of the mushroom cap. Place on a rimmed sheet pan lined with parchment paper or a silicone baking mat. Sprinkle the top of the filling with some shredded parmesan cheese.

PRO TIP: You can place the mushrooms on a wire rack to help prevent them rolling around when moving to and from the oven.

Mushroom cap filled with cheese and crab filling and topped with grated parmesan cheese.

Bake mushrooms

Carefully place in a 375°F oven.
Bake until golden brown.
Serve warm.

Crab filled mushroom caps on a sheetpan before and after they're baked.

Make Ahead Tips

Make the crab filling up to 2 days in advance and store in an airtight container in the fridge until ready to fill the mushrooms. For the best texture and freshest appearance, fill the mushroom caps within 12 hours of baking and serving. The longer the mushrooms sit after washing, the more risk there is that they'll turn brown and not look as appetizing. They will still be fine to eat, just not look as fresh.

Sheetpan with baked crab filled mushrooms.

Saving Leftovers

The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.

If you are within the FDA recommendations, these crab stuffed mushrooms will last in an airtight container in the refrigerator for up to 2 days. Reheat until warm and serve or dice up and add them to a pasta dish like this Lemon Pasta with Parmesan.

Crab stuffed mushroom caps topped with diced green onion on a table.

Some Common FAQs

What mushrooms should I use?

We like bite size white mushrooms or baby bella mushrooms for this recipe. They are easy to eat as finger food. The quantity will depend on the size of your mushrooms. If you use a large mushroom cap you will get 12-13. This size is great for a sit down appetizer where you have a knife and fork. If you use a small mushroom cap you may get 30-36. 

Can you freeze leftover mushrooms?

We don’t recommend freezing the crab stuffed mushroom caps, they can get mushy and have a tough texture.

What type of crab should I use?

Any fresh, not processed, crab works great. Use blue crab (from East and Gulf Coast) or Dungeness crab (from West Coast), lump or claw meat. Do not use imitation crab meat which isn't actually crab meat but is usually made from fish paste.

With crab being so expensive, can I stretch this recipe?

Absolutely! Crab is very expensive and, since we love crab, we are always finding ways to stretch how far it will go. To 'stretch' this recipe, you can increase the cheese and Greek yogurt and keep the crab meat quantity the same or just decrease the amount of crab. Both of these options will give you more of a cheese stuffed mushroom with a hint of crab meat - still delicious!

Other Favorite Stuffed Mushroom Recipes

Baked mushroom caps filled with crab meat.

Mini Biscuits

by 1 Comment

This flakey mini biscuits recipe makes a perfect size for breakfast bites or bite-sized appetizers. Easy to make and so cute to serve and eat. Vegeterian.

Biscuits on a board with one split topped with jam on the table.

No matter how you serve these mini biscuits - for breakfast, on a pastry board for brunch, or topped with savory fillings as an appetizer - they're flakey, delicious, and so easy to make.

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6 Basic Ingredients

Flour, milk, salt, baking soda, baking powder, butter, and salt in individual dishes.

See the recipe card below for a full list of ingredients and quantities.

  • All-purpose flour. There really is a difference in flours! We love King Arthur or Bob's Red Mill for the best texture in our biscuits.
  • Butter. We recommend unsalted butter when baking making it easier to control the salt in the final product.
  • Baking powder. Use an aluminum-free baking power like Bob's Red Mill or Rumford. If using a baking powder with added aluminum, you may notice a slightly bitter or metallic taste in your baked goods. 
  • Milk. Use whole, 2%, or 1% milk. We don't recommend non-fat milk.
  • Other staples. Baking soda and salt.

Some Favorite Riffs

  • Add mix-ins like cheese (parm, cheddar, gruyere), herbs (thyme, chives, parsley), or crispy bacon to the dough before forming biscuits.
  • Swap coconut oil for the butter and coconut milk for the milk for a vegan biscuit.
  • Use buttermilk in place of regular milk.

Use a kitchen scale! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists both the gram measurements and the volume measurements in the ingredients list.

Making Mini Biscuits

Our Easy Homemade Biscuits for a Crowd is a large batch of full sized biscuits and uses a food processor to cut the butter into the flour. This recipe, however, makes a smaller batch of mini, bite-sized biscuits, so there's no need for the Cuisinart. We cut the butter using our hands, but you can also use a pastry cutter if you prefer.

Cut Butter into Small Cubes

Whole stick of butter cut into strips and then small cubes.

Cut the cube of butter into small cubes by first slicing it lengthwise. Rotate it 90° and slice lengthwise again - you'll now have long, thin sticks of butter. Finally, cut across the sticks to create small cubes. Place this in a dish in the fridge while gathering your dry ingredients.

Cut in Butter to Dry Ingredients

What does cutting in butter mean?

Cutting in fat, in this case butter, is a common term in baking. It means to mix butter (fat) into dry ingredients in a way that evenly distributes the small pieces of butter throughout the mixture. The intent is to coat the butter with flour while still keeping the butter in solid bits - not melting or fully blending it in. As the butter melts in the oven, it creates steam, which forms little air pockets, creating a flaky, tender texture in your baked goods.

You can 'cut in' butter using a pastry cutter, a fork, your hands, or a food processor. If using a food processor, be careful not to over-mix the fat and dry ingredients leaving a fully blended mixture which will lead to a drier, less flakey result.

Flour, baking powder, baking soda, salt, and butter in a bowl.

Mix all of the dry ingredients in a mixing bowl. Add the diced butter and use your fingers to rub it into the dry mixture until the butter forms small, flat flakes coated in flour. You can also use a pastry cutter, but we prefer the texture and control you get from using your hands.

How long should you mix butter and flour?

Hand mixing butter into dry ingredients.

Rub the butter between your fingers until all of the small cubes are flat flakes of butter and coated with flour. Work quickly to keep butter from melting! If using a food processor, be careful not to over-mix the flour and butter, use short quick bursts.

Make sure the butter is cold! If the butter starts getting soft and melting, place the entire mixture into the fridge or freezer for 10 minutes to re-chill, remove and finish cutting in. Chill again if needed before adding the liquid.

Milk being poured into dry ingredients and mixed into biscuit dough.

Once the cold butter is fully cut into the dry ingredients (and it is cold!), add the milk in two stages. Add about half first and stir with a fork. Then pour the remaining milk around the edges and bottom of the bowl to help bring in any dry spots. Use a fork to mix just until everything is combined. It's okay if the biscuit dough is a little wet.

Forming Mini Biscuits

Biscuit dough on a cutting board, flattened, and cut with a biscuit cutter.

Turn the dough onto a lightly floured cutting board and gently pat it with your hand to bring it all together. Fold the dough over on itself and pat it to roughly ½" thick. Cut the biscuits into rounds with a 1 to 1 ½ inch cutter. Place the cut biscuits on a lined sheet pan. For a soft side, have the biscuits touching, for a crispier side, leave at least ½ inch between each biscuit.

Make the biscuits any diameter you want. Remember, the smaller you make them the more you'll want to consider how they rise - see the Fun Fail section below for more on this. If you make them larger you may need to increase the bake time.

No biscuit cutter? No problem.
Cut the biscuits into squares instead.

How thick to cut the biscuits

Hand holding an unbaked tiny biscuit, showing thickness.

While sometimes making something a little thicker is better, this is not one of those times. Cutting these tiny biscuits much thicker than ½ inch will end up with them rising more than the small diameter can handle and they'll 'tip over' creating what I'm calling a 'snake biscuit'. See the Fun Fails section below for more on this.

Baking Biscuits

Unbaked tiny biscuits on a parchment lined baking sheet brushed with melted butter.

OPTIONAL: Brush the tops of each biscuit with melted butter for a golden brown top.
Bake until the tops are golden brown.

Baked tiny biscuits on a baking sheet with parchment paper.

Make Ahead of Time

These biscuits can be made ahead of time and stored baked or unbaked. Storing cut, unbaked biscuits in the freezer makes it easy to bake the exact number of biscuits you need as you need them.

  • Baked biscuits are best enjoyed within 24 hours but will keep for up to 2 days at room temperature or in the fridge. If you plan to keep them longer than 2 days we recommend freezing them where they'll keep for up to 1 month.
  • Unbaked biscuits can be refrigerated overnight and baked in the morning or frozen for up to 2 months. Place frozen biscuits on a metal baking sheet and let them thaw while you pre-heated the oven to 425°F. Then bake for 11-15 minutes or until golden brown.
  • Always store biscuits in airtight containers.
  • Remember - to prevent breakage, never place a cold glass or ceramic dish into a hot oven!

Fun Fail - 'The Snake Biscuit'

We test our recipes over and over to make sure they're accurate and work for you. We rarely show you all the tests that don't quite work out. This fail was kind of fun, and classic, so we wanted to share it with you.

We love flakey biscuits, and the keys to that texture start with properly cutting in the butter and folding the biscuit dough over on itself before cutting into biscuits. However, with these small biscuits, too many folds - and cutting them thicker than ½ inch - caused them to rise and tip over while baking. They were still delicious, but reminded us of those little firework "snakes" that puff up and sprawl everywhere! So, for best results, fold the dough just once and keep it no thicker than ½ inch. Enjoy the photo of our biscuit snakes!

Biscuits that baked too tall and are sideways.

How to Serve

Perfect for breakfast or brunch, these miniature biscuits are delicious served with butter, honey, and your favorite jam (like this Slow Cooker Blueberry or Slow Cooker Strawberry Basil jam). For a fun twist, turn them into tiny breakfast sandwiches by filling them with eggs - just cut any of our egg casseroles (Bacon Cheddar, Ham and Gruyere, Jalapeño, or Vegetarian) into small rounds to fit. Add them to a pastry board with other options for a cute and crowd-pleasing presentation.

Add different fillings and serve as appetizers at your next party. Some filling ideas are listed below but get creative and fill with your favorite combination.

Stacked tiny biscuits on a board with a dish of jam.

Some Common FAQ's

Why aren't my biscuits flakey?

Make sure to keep the butter COLD! If the butter starts getting soft and melting, place the entire mixture into the fridge or freezer for 10 minutes before adding the liquid. If the butter is soft, melted, or over-mixed it won't create any steam, which forms air pockets and creates the flaky, tender texture.

What if I don't have a small biscuit cutter?

No problem! Pat the dough into a rectangle and use a sharp knife to cut into small squares. You can also make drop biscuits by dropping small scoops of dough onto a lined baking sheet. NOTE: For drop biscuits, you may need to add an additional 1-2 Tablespoons of milk to loosen the dough, making it easier to scoop and drop.

Can I make these biscuits dairy free or vegan?

Absolutely! Use cold, solid coconut oil in place of the butter - same rules apply, keep it cold. Substitute canned coconut milk in lieu of the milk.

Small biscuits with a dish of jam.

Some Other Favorite Mini Pastry Recipes

Biscuits on a board with a bowl of jam.

35 Favorite Mother's Day Brunch Recipes - for last minute planning!

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This collection of Mother’s Day Brunch Recipes features our favorite dishes from some of our favorite people—many ready in under an hour! From sweet pastries to savory egg dishes, small bites to entrée-sized servings, there’s something here for every brunch style and craving.

Photo of cinnamon twist muffins, eggs benedict, frittata, and peach pastry with a title of 35 Mother's Day Brunch Recipes.

Mother's Day is right around the corner - and if you're anything like me, the brunch planning may have slipped through the cracks. Don't worry - we've pulled together a collection of simple, delicious recipes that will help you celebrate Mom in the tastiest way possible!

Whether you're hosting Mother's Day Brunch at home or bringing a dish to a potluck, this collection has something for everyone. Think comforting egg dishes like scrambles, frittatas, casseroles, and breakfast hashes. Add some brunch-worthy breads - bruschetta, French toast, biscuits, and even bagel bread! Remember the pastries: muffins, scones, and gooey cinnamon rolls. Then top it all off with homemade syrups, fruit sauces, and an easy hollandaise sauce.

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Our Favorite Recipe

Slice of leek and gruyere frittata on a plate with toast and mixed greens.

Choosing just one favorite recipe? Nearly impossible—we genuinely love them all. The pastries are irresistible, the Smoked Salmon Scrambled Eggs are a standout, and eggs Benedict will always have a place at the top of our list. But if we had to pick one that might surprise you with how delicious it is, it’s the Easy Gruyere Leek Frittata. At first glance, the leeks might seem like a lot, but trust us—it works beautifully. It’s quick, simple, and packed with flavor.

Recipes for Mother's Day Brunch

Egg Dishes

Avocado Eggs Benedict with Bacon and Goat Cheese

Avocado Eggs Benedict with Bacon and Goat Cheese

This deceptively easy avocado Eggs Benedict with bacon, goat cheese, and a foolproof avocado hollandaise is a delicious addition to Mother's Day brunch.

Recipe & Photos: Life As A Strawberry

Avocado Eggs Benedict with Bacon and Goat Cheese
Jalapeño Breakfast Casserole

Jalapeño Breakfast Casserole

Enjoy the flavors of jalapeño poppers with this easy jalapeño breakfast casserole recipe. Designed for a large group, it's perfect for Mother's Day Brunch! Gluten-free.

5/5 from 1 ratings

Jalapeño Breakfast Casserole
Leek and Mushroom Breakfast Hash

Leek and Mushroom Breakfast Hash

This cozy mushroom, leek, and potato breakfast hash is topped with poached eggs and a quick hollandaise sauce. With step by step photos!

Recipe & Photos: Life As A Strawberry

Leek and Mushroom Breakfast Hash
The Best Asparagus Quiche with Goat Cheese Recipe

The Best Asparagus Quiche with Goat Cheese Recipe

This Asparagus Quiche with Goat Cheese has simple ingredients and is the most delicious thing you could serve at a springtime brunch!

Recipe & Photos: Coley Cooks

Asparagus Quiche with Goat Cheese Recipe
Smoked Salmon Scrambled Eggs

Smoked Salmon Scrambled Eggs

These easy, fluffy smoked salmon scrambled eggs are perfect for breakfast or brunch! With cream cheese and green onions.

Recipe & Photos: Life As A Strawberry

Smoked Salmon Scrambled Eggs
Vegetarian Breakfast Casserole

Vegetarian Breakfast Casserole

This vegetarian breakfast casserole is perfect for special occasions like holidays (Christmas, Mother’s Day, Father’s Day, Easter), baby and wedding showers, or when hosting guests!

⅘ from 1 ratings

Vegetarian Breakfast Casserole
Easy Gruyere Leek Frittata

Easy Gruyere Leek Frittata

This easy leek frittata is ready in 30 minutes! With earthy gruyere cheese and a splash of heavy cream for a rich, custardy brunch dish.

Recipe & Photos: Life As A Strawberry

Easy Gruyere Leek Frittata
Mini Puff Pastry Egg Bites

Mini Puff Pastry Egg Bites

This puff pastry egg bite is a great addition to a Mother's Day brunch buffet - they're also delicious as appetizers for any event!

5/5 from 1 ratings

Mini Puff Pastry Egg Bites
Chorizo Baked Eggs

Chorizo Baked Eggs

Spice up your Mother's Day brunch with these chorizo baked eggs in a tomato base with spicy sausage, avocado, cilantro, cotija cheese, and more!

Recipe & Photos: Life As A Strawberry

Chorizo Baked Eggs
Ham and Gruyere Egg Casserole

Ham and Gruyere Egg Casserole

This ham and gruyere egg casserole is a go-to for a delicious breakfast! It’s great for a weekend, Mother’s Day, Easter, or Christmas brunch.

Ham and Gruyere Egg Casserole
Easy Crab Cake Eggs Benedict

Easy Crab Cake Eggs Benedict

This quick and delicious crab cake eggs benedict is perfect for celebrating mom! With a foolproof one-minute homemade hollandaise sauce.

Recipe & Photos: Life As A Strawberry

Easy Crab Cake Eggs Benedict
Spring Veggie Breakfast Pizza

Spring Veggie Breakfast Pizza

Say hello to spring with this bright veggie breakfast pizza! Topped with gruyere cheese, fresh veggies, and an egg. With step by step photos!

Recipe & Photos: Life As A Strawberry

Spring Veggie Breakfast Pizza
Bacon Cheddar Egg Casserole

Bacon Cheddar Egg Casserole

This bacon, cheddar, and egg casserole for a crowd is a definite crowd pleaser. Perfect on special occasions like Christmas, Mother’s Day, Father’s Day, Easter or when hosting guests! Gluten Free.

5/5 from 1 ratings

Bacon Cheddar Egg Casserole
Smoked Salmon Quiche with Asparagus

Smoked Salmon Quiche with Asparagus

This smoked salmon quiche is perfect for a cozy weekend or elegant holiday brunch! With asparagus, gruyere cheese, and store bought pie crust.

Recipe & Photos: Life As A Strawberry

Smoked Salmon Quiche with Asparagus

Breads

Apple Butter French Toast

Apple Butter French Toast

This easy apple butter french toast is a perfect dish for Mother's Day Brunch! With homemade apple butter for the ultimate autumn comfort food.

Recipe & Photos: Life As A Strawberry

Apple Butter French Toast
Easy Homemade Biscuits

Easy Homemade Biscuits

These easy homemade biscuits - scaled for a crowd - are flaky and delicious! Only 6 pantry ingredients and ready in under 30 minutes. Vegetarian.

5/5 from 1 ratings

Easy Homemade Biscuits
Breakfast Bruschetta

Breakfast Bruschetta

This quick breakfast bruschetta uses creamy goat cheese, soft scrambled eggs, and fresh tomatoes and basil. Includes a how to video!

Recipe & Photos: Life As A Strawberry

Breakfast Bruschetta
Easy Vegan Biscuits (with Coconut Oil)

Easy Vegan Biscuits (with Coconut Oil)

You'll love this simple, fluffy vegan biscuit recipe. Ready in 30 minutes and made with coconut milk. Great for vegan baking!

Recipe & Photos: Life As A Strawberry

Easy Vegan Biscuits
Everything Bagel Pull Apart Bread with Scallion Cream Cheese

Everything Bagel Pull Apart Bread with Scallion Cream Cheese

This recipe for Everything Bagel Pull Apart Bread with Scallion Cream Cheese is buttery, rich, flavorful and perfect for brunch! 

Recipe & Photos: Coley Cooks

Everything Bagel Pull Apart Bread
Chive and Cheddar Beer Biscuits

Chive and Cheddar Beer Biscuits

These easy chive and cheddar beer biscuits are perfect for brunch! With step by step photos to help you get tall, flakey layers.

Recipe & Photos: Life As A Strawberry

Chive and Cheddar Beer Biscuits
Drunk French Toast

Drunk French Toast

This drunk french toast is AMAZING - everything that breakfast has been missing!

Recipe & Photos: Life As A Strawberry

Drunk French Toast

Pastries

Easy Puff Pastry Chocolate Croissants

Easy Puff Pastry Chocolate Croissants

These bite-sized, puff pastry chocolate croissants come together quick and easy with just 3 ingredients! They're delicious and so cute on your Mother's Day buffet table.

5/5 from 1 ratings

Easy Puff Pastry Chocolate Croissants
Puff Pastry Peach Tartlets

Puff Pastry Peach Tartlets

These easy mini peach pastry squares are sure to impress mom on Mother's Day. Made with frozen puff pastry, they are as beautiful as they are delicious!

5/5 from 1 ratings

Puff Pastry Peach Tartlets
Cinnamon Scones with Glaze (no cinnamon chips!)

Cinnamon Scones with Glaze (no cinnamon chips!)

These easy cinnamon scones are perfect for the Mother's Day Brunch buffet! Homemade cinnamon butter gives tons of flavor and a marbled look. With cinnamon glaze.

Recipe & Photos: Life As A Strawberry

Cinnamon Scones with Glaze
Blueberry Coffee Cake

Blueberry Coffee Cake

This buttery and soft blueberry coffee cake is loaded with juicy blueberries and topped with a sweet streusel topping. Perfect for lazy mornings or special occasions like Christmas, Mother's Day, or Easter. Recipe is sized for a crowd.

5/5 from 2 ratings

Blueberry Coffee Cake
Easy Overnight Cinnamon Rolls

Easy Overnight Cinnamon Rolls

Fluffy overnight cinnamon rolls are a perfect make ahead treat for holidays! Prep the rolls, refrigerate overnight, and bake in the morning.

Recipe & Photos: Life As A Strawberry

Easy Overnight Cinnamon Rolls
Mini Puff Pastry Apple Tart

Mini Puff Pastry Apple Tart

A fun twist on the classic apple pie, these mini puff pastry apple tarts are sure to WOW your friends and family! Individual-sized for easy eating and bursting with cuteness! Vegetarian.

5/5 from 1 ratings

Mini Puff Pastry Apple Tart
Banana Chocolate Chip Muffins

Banana Chocolate Chip Muffins

These easy banana chocolate chip muffins are perfect for a cozy breakfast or a bit of meal prep! With step by step photos and tons of tips.

Recipe & Photos: Life As A Strawberry

Banana Chocolate Chip Muffins
Mini Lemon Scones

Mini Lemon Scones

These mini lemon scones are ready in just 30 minutes and bursting with fresh lemon flavor. Balancing flaky and tender textures, they’re made with lemon juice, zest, and a splash of extract for an extra punch. 

5/5 from 2 ratings

Mini Lemon Scones
Easy Apple Butter Muffins

Easy Apple Butter Muffins

These easy apple butter muffins use homemade or store bought apple butter and lots of cinnamon! Ready in under an hour. With how-to photos!

Recipe & Photos: Life As A Strawberry

Easy Apple Butter Muffins
Mini Cinnamon Muffins - with a twist!

Mini Cinnamon Muffins - with a twist!

If you love cinnamon rolls, these mini cinnamon muffins, "with a twist", are destined to be a delicious addition to your Mother's Day Brunch table.

5/5 from 2 ratings

Mini Cinnamon Muffins - with a twist

Toppings

Blackberry Rum Sauce

Blackberry Rum Sauce

This blackberry rum sauce is ready in 30 minutes: perfect for serving over french toast, pancakes, and more.

Recipe & Photos: Life As A Strawberry

Blackberry Rum Sauce
Peach Butter (Freezer Friendly!)

Peach Butter (Freezer Friendly!)

This easy stovetop peach butter is perfect for fall! With no refined sugar - just a bit of pure maple syrup. Includes ideas for how to use it!

Recipe & Photos: Life As A Strawberry

Peach Butter
Whiskey Maple Syrup

Whiskey Maple Syrup

This homemade whiskey maple syrup is everything your breakfast has been missing!

Recipe & Photos: Life As A Strawberry

Whiskey Maple Syrup
Immersion Blender Hollandaise Sauce

Immersion Blender Hollandaise Sauce

Make this immersion blender hollandaise sauce in just minutes! With step by step photos and a ton of notes and tips to help you along.

Recipe & Photos: Life As A Strawberry

Immersion Blender Hollandaise Sauce

We hope you loved this guide to Mother's Day Brunch Recipes! If you have any questions, drop a comment below. For more recipe ideas, visit our recipe index.

More Recipes for Mother's Day

20 Easy Mother's Day Desserts

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We've pulled together 20 of our favorite, easy to make, desserts that are perfect for Mother's Day. Surprise mom with a made-from-the-heart treat!

Mother's Day Dessert Inspirations.

I'm all about heartfelt, and nothing says "I love you" like homemade sweet treats! Here are some of our favorite dessert recipes—from fruity delights and cookies to cakes, cupcakes, ice cream, and of course, plenty of chocolate. They’re quick, easy, and totally delicious—perfect for sharing with family, impressing guests, or whipping up a last-minute dessert!

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Our Favorite Recipe

Cheesecake stuffed strawberries with graham cracker topping on a white platter.

Asking us to pick one favorite recipe is...unfair. But if we had to choose JUST ONE DESSERT from this recipe collection, it would be THIS ONE, a Cheesecake Stuffed Strawberry.

It's like a bite of cheesecake without all the work! This recipe takes about 30 minutes, they're easy to make, and a delicious way to use fresh strawberries. Plus, they're so cute and look so fancy - a perfect addition to your Mother's Day treats!

Up Your Cupcake Game

We have some delicious cupcake recipes in our list below. If you want to step-up your frosting and decorating, our friends at Life As A Strawberry have you covered! These popular posts How to Frost the Perfect Cupcake and 14 Ways to Decorate Cupcakes Like a Pro give simple, easy ideas that will make your cupcakes look like they came from a professional bakery!

Recipes For That Special Mom

White Chocolate Confetti Cake.

White Chocolate Confetti Cake

This White Chocolate Confetti Cake is perfect for Mother's day (or any other day of the year!)

Photo & Recipe: Life As A Strawberry

Read more
Blueberry Peach Crostata.

Blueberry Peach Crostata

This crostata is an easy dessert recipe that combines peaches and blueberries in a simple Italian style free-form tart.

Photo & Recipe: Coley Cooks

Read more
Cheesecake Stuffed Strawberries.

Cheesecake Stuffed Strawberries

Easy, no-bake cheesecake stuffed strawberries deliver all the flavors of strawberry cheesecake in a single bite! Ready in just 35 minutes.

Read more
Mini Lemon Raspberry Cupcakes.

Mini Lemon Raspberry Cupcakes

These mini lemon raspberry cupcakes - with a surprise raspberry inside - are easy and fast to make. Perfect for Mother's Day or just because!

Read more
Classic Chocolate Ice Cream.

Classic Chocolate Ice Cream

This easy homemade chocolate ice cream is rich, creamy, and delicious! With two types of chocolate. Step by step photos.

Photo & Recipe: Life As A Strawberry

Read more
Easy Lemon Bars.

Easy Lemon Bars

These homemade Lemon Bars are so easy to make and only use 5 ingredients! A crispy shortbread crust topped with a creamy, tart lemon filling.

Read more
Chocolate Chip Pecan Cookies.

Chocolate Chip Pecan Cookies

These easy, chewy chocolate chip pecan cookies are made with melted butter (no waiting for it to soften!) and toasted pecans.

Photo & Recipe: Life As A Strawberry

Read more
Butterscotch Cake with Chocolate Butterscotch Frosting.

Butterscotch Cake with Chocolate Butterscotch Frosting

This butterscotch cake is rich but still airy, with a chocolate butterscotch ganache that perfectly compliments the delicious cake.

Photo & Recipe: Life As A Strawberry

Read more
Peach pastry tartlets.

Puff Pastry Peach Tartlets

These 30-minute puff pastry peach tartlets are a perfect treat to say "I love you" to mom on Mother's Day. As beautiful as they are delicious!

Read more
Lemon Vanilla Cupcakes.

Lemon Vanilla Cupcakes

These homemade lemon vanilla cupcakes are perfect for spring! Topped with creamy vanilla and lemon buttercream. With step by step photos.

Photo & Recipe: Life As A Strawberry

Read more
Easy Homemade Apple Crisp.

Easy Homemade Apple Crisp

This Homemade Apple Crisp is made with Honeycrisp apples, sugar, and spices then topped with a delicious crumbly crisp. Top with vanilla ice cream and dig right in!

Photo & Recipe: Midwest Foodie

Read more
White Chocolate Blackberry Ice Cream.

White Chocolate Blackberry Ice Cream

This easy blackberry ice cream gets a rich, complex flavor thanks to fresh berries and a bit of white chocolate! With step by step photos.

Photo & Recipe: Life As A Strawberry

Read more
Easy Lemon Curd.

Easy Lemon Curd

This homemade lemon curd recipe is a must have for all you lemon lovers! Sweet, tangy, creamy, smooth and made with only 4 ingredients.

Read more
Chocolate Cupcakes (With Coconut Oil - No Butter!).

Chocolate Cupcakes (With Coconut Oil - No Butter!)

These simple, butterless chocolate cupcakes are made with coconut oil and topped with a rich chocolate frosting. Easy to make in less than an hour!

Photo & Recipe: Life As A Strawberry

Read more
Homemade Strawberry Cake Recipe.

Homemade Strawberry Cake Recipe

This easy strawberry cake recipe features plump, fresh berries folded into a tender, buttery batter, with a crunchy, sugary top.

Photo & Recipe: Coley Cooks

Read more
Butterscotch Ice Cream.

Butterscotch Ice Cream

This butterscotch ice cream is sweet and rich - you won't be able to stop eating it!

Photo & Recipe: Life As A Strawberry

Read more
Brownie Bites.

Brownie Bites

Rich, chocolatey, gooey brownies are SO easy to make! These brownie bites will quickly become a go-to favorite. Perfect for a snack or a buffet table.

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Sugared Pecans.

Sugared Pecans

These sugared pecans have a hint of cinnamon and cloves. They're a perfect gift for mom on Mother's Day!

Read more
Pecan Shortbread Cookies.

Pecan Shortbread Cookies

These easy pecan shortbread cookies are a buttery, sweet bite. Crispy outside and soft inside, it's perfect with a cup of tea or coffee!

Read more
Mini Puff Pastry Apple Tart.

Mini Puff Pastry Apple Tart

WOW mom this Mother's Day with a fun twist on classic apple pie - mini puff pastry apple tarts. Easy to make, totally delicious, and bursting with cuteness! Vegetarian.

Read more

We hope you loved these recipes for Mother's Day heartfelt treats! If you have any questions, drop a comment below. For more dessert ideas, visit our full recipe index.

Some Mother's Day Breakfast Pastry Ideas