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Cheesecake Stuffed Strawberries

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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 with graham cracker topping on a white platter.

Craving strawberry cheesecake but short on time? These bite-sized treats are the perfect solution! This stuffed cheesecake strawberry recipe makes a decadent dessert, snack, or appetizer that's guaranteed to have everyone coming back for more. We’ll walk you through each simple step, so you’ll be serving up these irresistible bites in no time.

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Ingredients

Graham crackers, melted butter, sugar, chocolate chips, strawberries, vanilla, cream cheese, cream, lemon juice, and powdered sugar in individual containers.

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

We want to point out a few key ingredients to help make these a huge success.

  • Fresh strawberries. In-season berries work best, but you can enjoy this treat year-round with what’s available. Bite-sized strawberries are easier to eat, while larger ones create a stunning presentation. If using smaller berries, expect to fill 50-60.
  • Cream cheese. Use regular cream cheese for the best texture and flavor—skip the low-fat or non-fat versions.
  • Graham cracker crumbs. Make your own crushed graham crackers or save time with pre-crushed crumbs, available in some grocery stores.
  • Lemon juice. Fresh-squeezed is ideal, but bottled pure lemon juice works too. We recommend Santa Cruz Organic 100% Pure Lemon Juice available in most stores.
  • Chocolate chips (Optional). A drizzle of chocolate adds a rich finishing touch, but these cheesecake-stuffed strawberries are just as delicious without it!

Step-by-step instructions

There are really only a few steps in making these delicious bites.

  • Prep the strawberries.
  • Make the graham cracker topping.
  • Mix the no-bake cheesecake filling.
  • Fill each strawberry with the cheesecake mixture.
  • Dip the tops in graham cracker topping.
  • OPTIONAL: Drizzle with melted chocolate for extra decadence.
  • Enjoy your cheesecake-stuffed strawberries—simple, elegant, and absolutely irresistible!!

Prepping strawberries

Strawberry and corer tool.

Start by getting the strawberries ready for the no-bake cheesecake filling. Wash and dry the berries. To hollow them out, a tomato corer makes the job quick and easy. The sharp prongs remove the stem and create a perfect cavity for the cheesecake filling with minimal effort.

Hollowed out strawberries on a counter with the corer tool.

Hold a strawberry in one hand and use the corer to remove the stem by gently running it around the stem. Then use the corer to remove the middle of the strawberry, leaving a thick enough wall of the strawberry to hold the filling (image 1 & 2). Repeat with the other strawberries and set aside until ready to fill (image 3 & 4).

A tomato corer is one specialized tool we recommend - it makes coring tomatoes and strawberries SO. MUCH. EASIER! No tomato corer? Use a sharp paring knife, cut around the stem being careful not to make the 'strawberry shell' too thin.

Toast the graham cracker topping

Whole graham crackers on a plate and crushed graham cracker crumbs in a bowl.

If using whole graham crackers, take 2 crackers, place in a ziploc bag and use a rolling pin to crush them until you have an even crumb (image 5 & 6).

You can also use a blender or food processor - pulse a few times until the crumbs reach the right consistency being careful not to grind them too fine.

Melted butter, sugar, and crushed graham crackers mixed in a bowl and toasted on a sheet pan.

In a small bowl, mix the graham cracker crumbs with granulated sugar and melted butter until evenly coated (image 7-9). Spread the mixture on a lined baking sheet and bake until lightly toasted (image 10). Watch closely—the crumbs can darken quickly. Once lightly toasted, remove from the oven and let them cool.

Make no-bake cheesecake filling

Cream cheese, powdered sugar, cream, lemon juice, and vanilla mixed in a bowl.

Add cream cheese, powdered sugar, and heavy cream to a mixing bowl (image 11). Use a hand mixer to whip the mixture until it becomes light and fluffy (image 12). Add the vanilla and lemon juice and mix until smooth and creamy (image 13 & 14).

You can use a stand mixer to mix the filling, but since it's only a small amount you'll probably need to scrape the bowl often.

Fill the strawberries

Piping bag in cup filled with cheese mixture ready to fill hollowed strawberries.
  • Fit a large star or round piping tip onto the piping bag.
  • Place the piping bag in a cup and fold the top over the rim - this makes it easier to fill the bag (image 15).
  • Spoon the cream cheese mixture into the bag, then remove it from the cup and get the strawberries ready (image 16 & 17).
  • Insert the piping tip into the hollowed strawberry (image 18) and squeeze to fill it just to the top.
  • Repeat until all strawberries are filled or the filling is gone.
Cheesecake stuffed strawberries.

The number of berries you can fill depends on their size. Larger berries yields 30-40 while smaller berries will yield 50-60 berries.

We used a piping bag with a tip, but we've also done this using a heavy-duty Ziploc bag. Fill the bag (as directed above), once full remove from the cup and squeeze the filling to one corner of the bag. Cut the end of the bag to make your piping tip.

Dip the berries in toasted graham cracker crumbs

Cheesecake stuffed strawberry dipped into toasted graham cracker crumbs.

Transfer the cooled, toasted graham cracker crumbs into a small bowl. One at a time, gently press the cream cheese-filled top of each strawberry into the crumbs to coat. Set aside and repeat until all the cheesecake filled strawberries have a graham cracker crumb topping.

Cheesecake stuffed strawberries with graham cracker topping on a white platter.

The cheesecake filled strawberries are ready to serve! You can enjoy them as is or add a chocolate drizzle for extra decadence.

To add optional chocolate drizzle

Melt the chocolate chips using either a double boiler or microwave. If using microwave, stir every 10-15 seconds to prevent burning.

Once chocolate is melted use a fork, spoon, piping bag, or Ziploc bag to drizzle chocolate over the berries. Enjoy your delicious chocolate drizzled, cheesecake-stuffed strawberries!

Cheesecake stuffed strawberries with chocolate drizzle on parchment paper.

Want a savory strawberry appetizer?
Try our delicious Strawberry Goat Cheese Crostini!

Equipment

Using a tomato corer makes hulling strawberries quick and easy. There are many different types and brands available, this is the tomato corer we use and like. No corer? No problem! A sharp paring knife works too—just be careful not to remove too much of the strawberry or cut all the way through.

A hand mixer or stand mixer helps make the cheesecake filling light and fluffy. If you don’t have one, you can mix it by hand with a spoon or whisk—it just takes a little extra effort!

Substitutions, Additions, and time saver tips

  • Lemon juice: Freshly squeezed is best, but bottled works in a pinch! We recommend Santa Cruz Organic 100% Pure Lemon Juice , available in most grocery stores. Add a pinch of fresh lemon zest to the cream cheese mixture for extra zing.
  • Heavy cream alternatives: Heavy cream gives the filling the best texture, but half-and-half or milk will work too. If using a lighter option, add the liquid slowly to avoid making the mixture too thin.
  • Graham crackers: Crush your own (2 full crackers is the right amount) or use pre-crushed graham cracker crumbs. A rolling pin works great to crush them. You can also use a food processor -pulse a few times so you don’t over-blend, making the crumbs too fine.
  • Chocolate options: Swap out chocolate chips for chopped chocolate. We prefer semi-sweet, but feel free to use your favorite!
No-bake cheesecake stuffed strawberries with toasted graham cracker topping on parchment paper.

Make ahead tips

  • Toast the graham cracker topping up to a week in advance. Store in an airtight container until you’re ready to use them.
  • Prepare the cheesecake filling and refrigerate in an airtight container for up to one week.
  • Strawberries are best when washed and hollowed the same day you plan to eat them.
  • For best results, fill the strawberries no more than 6 hours before serving.

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 cheesecake filled strawberries will last in an airtight container in the refrigerator for up to 3 days. The filling will become runny and the graham cracker topping will begin to soften the longer they're in the refrigerator.

Cheesecake stuffed strawberries with chocolate drizzle.

Other favorite bites

FAQ's

How full do I fill the strawberries?

Fill each strawberry just enough so the filling slightly pushes out of the top. This gives you the perfect amount for dipping into the graham cracker topping but not so much that it falls off the strawberry.

I don’t have a tomato corer, can I still make these?

Absolutely! A small paring knife works just fine. A corer just makes the process a quicker and more precise.

What if I don’t have a piping bag?

No worries! Use a Ziploc bag:
• Spoon the filling into the bag close to one corner.
• Twist the top to seal.
• Cut a small hole in the corner—instant piping bag!

We have filled the berries using a small spoon. While it does work, it is time consuming and the end results aren't always as clean looking as when piping the filling into the strawberries.

Cheesecake stuffed strawberries with chocolate drizzle on parchment paper.

Mini Lemon Scones - For A Crowd

by 3 Comments

These bright, zesty 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. Follow our step-by-step guide for a foolproof recipe that’s sure to impress!

Lemon scones with lemon glaze on a countertop.

Delicious homemade mini lemon scones, drizzled with a zesty lemon glaze, are perfectly moist and bursting with fresh lemon flavor. These easy lemon scones are made for a crowd, offering bite-sized treats ideal for breakfast, brunch, or a sweet afternoon snack. Whether you're celebrating Mother's Day, Easter, or any holiday, these scones are the perfect way to add a burst of lemon delight to your table.

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Ingredients

Individual ingredients for lemon scones and lemon glaze.

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

A great scone strikes a delightful balance between light and dense, with a perfect mix of crispy and soft textures—all while remaining moist and delicious. Achieving this balance may take some practice, but we've broken the process down into clear, step-by-step instructions to help you succeed. Remember: start with quality ingredients!

  • Cold unsalted butter. Cold butter is key! As cold butter bakes it creates pockets of steam that result in a flaky, tender texture.
  • All-purpose flour. Use a good flour like King Arthur or Bob's Red Mill; it really does make a difference!
  • Baking powder. Choose an aluminum-free baking power such as Bob's Red Mill or Rumford. Baking powders with added aluminum can leave a slightly bitter or metallic taste in your baked goods. 
  • Milk. Opt for whole, 2%, or 1% - we don't recommend non-fat milk. The fat in the milk helps your scones remain soft and tender.
  • Fresh lemons. For a bright, fresh flavor, use both fresh lemon zest and fresh lemon juice.
  • Lemon extract. Using just lemon juice and zest wasn't enough of that delicious lemon flavor we desired, the lemon extract gives us that boost of flavor we're looking for.

PRO TIP:

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. A reliable, inexpensive kitchen scale, like one from Escali, is a great investment. Our recipe lists both weight and volume measurements when applicable.

The difference between scones and biscuits

Good biscuits are light, flaky, and layered, making them easy to pull apart. In contrast, good scones are slightly drier, denser, and tend to crumble more easily. While biscuits are often round and scones are commonly triangular, both can be found in various shapes—round, square, triangle, or drop. Additionally, both can include extra ingredients. Biscuits usually feature savory items like cheese, meats (ham, bacon, sausage), or herbs, whereas scones can be either savory or sweet, with mix-ins such as fruit, herbs, cheese, sugar, chocolate chips, nuts, or spices.

Check out our Easy Biscuits for a Crowd if you're looking for a delicious soft, flaky biscuit recipe.

Step-by-step instructions for mini lemon scones

Zest and juice lemons

Zest and juice of lemons.

This recipe calls for the zest and juice from 3 large lemons. Start by zesting the lemons with a zester and setting the zest aside until needed. We use this microplane zester in our kitchens, any reliable lemon zester will work - choolse what suits you best.

After zesting, cut the lemons in half and juice them. Measure out the required amount of juice for the recipe and store any leftover juice for another use.

Lemon Juicers

We've used many different lemon juicers including a press squeezer, electric juicers like the Cuisinart attachment, and a hand juicer.

  • For small amounts of juicing we find the hand juicer to be our tool of choice. It gets the most juice out of the fruit and is easy to use.
  • When we have a lot of fruit to juice we pull out the electric juicer.
  • While the press squeezer works, we find it leaves a lot of juice on the fruit and is the most difficult if you have any hand or wrist issues.

Cut butter

Butter diced into small pieces.

Cut the cold butter into very small pieces. Start by slicing each stick of butter into thin pats (image 1 & 2). Rotate the pats 90 degrees and cut them into strips (image 3). Rotate another 90 degrees and slice to create a small dice (image 4). Once diced, place the butter in a dish and refrigerate while you prep your other ingredients.

Make scone dough

Hands cutting butter pieces into flour, sugar, baking powder, salt, and lemon zest.

Add flour, sugar, baking powder, salt, and lemon zest to a mixing bowl (image 5) and stir until well combined. Next, add the cold, diced butter to the bowl (image 6). Using your hands, rub the butter into the dry ingredients until the butter breaks into small, flat flakes (images 7 & 8).

FOR BEST RESULTS

  • Work quickly so the butter doesn't melt from the heat of your hands.
  • If the butter starts to warm up and soften, chill the bowl in the freezer for 10-15 minutes before proceeding.
Adding milk, lemon juice, and lemon extract to butter and flour mixture.

Ensure your butter-flour mixture is still cold, then add the milk, lemon juice, and lemon extract (image 9). Gently mix using a fork until just combined (image 10)—you don't want to over-mix the dough. The mixture may still be a bit crumbly - that's ok! 

Amount of milk. If you measure your flour by weight using a kitchen scale (our recommendation!), the amount of milk in this recipe should be just right. However, if you measure your flour by volume (with cups), you might need an extra Tablespoon or two of milk to help the dough come together. In high humidity or if you cut the butter into the dough instead of shredding it, you might need slightly less milk. Start with ¾ cup milk and add one Tablespoon at a time until the dough just begins to hold together - remember, it should still be a dry dough, not sticky.

Forming the scones

Unbaked scone dough rolled into a rectangle and then cut into small triangles.

Tip the dough onto a lightly floured cutting board. If it's still be a bit crumbly, gently bring it together with your hands (image 11 & 12). Divide the dough in half (image 13) and set one half aside. With the other half, shape the dough into a large rectangle about ½ inch thick. Cut the rectangle lengthwise in half (image 14), then cut each strip into fourths (image 15). Finally, cut each square diagonally to form triangles (image 16).

Work quickly to avoid melting the butter, cold butter is essential for a light, crumbly scone. Use a chef's knife or bench scraper for cleaner cuts. Place cut scones on a baking sheet lined with a silicone baking mat or parchment paper. For softer sides, position the triangles so they touch; for firmer edges, leave space between them.

If you prefer more uniform scones, trim the edges of your large rectangle to create straight corners and sides before cutting it into triangles. We opted for a more rustic shape in these photos.

Unbaked mini scones in triangle shapes on a parchment lined baking sheet.

Repeat the shaping process with the remaining dough. Once all scones are prepared, chill the baking sheet in the freezer for at least 10 minutes while the oven preheats. This step helps re-chill the butter and promotes a flaky texture.

Unbaked and baked mini lemon scones on a baking sheet.

Bake for 12-14 minutes until lemon scones are lightly browned. Remove from the oven and let cool on a wire rack before glazing.

Make the lemon glaze for scones

Mixing powdered sugar and lemon juice in a mixing bowl and lemon glaze dripping off a spoon into the bowl.

When the scones have cooled and you're ready to glaze, add powdered sugar to a bowl and stir in the lemon juice until smooth and creamy. Adjust the amount of lemon juice to achieve your desired glaze consistency: add more for a thinner glaze, ideal for a light drizzle, or use less for a thicker glaze, perfect for a frosting-like layer.

Drizzle or spread the glaze over the scones, adding as much or as little as you like.

Scones with glaze on a piece of parchement paper.

3 Pro tips for successful scones

While a good homemade scone might take a little practice, they aren't hard to master. Keep in mind the following tips for a deliciously balanced scone.

1. The star ingredient: Butter

Use a good butter and keep it cold! Cold butter helps produce a flaky, airy scone on the inside with a crispy outside. Good butter will have a higher fat content, which affects texture, and a richer flavor, which affects the overall taste of your scone. We love Kerrygold, but it comes at a higher price. Other brands we frequently use are Kirkland, Land O' Lakes, and Tillamook.

Rubbing the butter with the dry ingredients creates flakey layers of butter and using your hands helps you know when the butter and dry ingredients are well mixed. Make sure to work fast and refrigerate the mixture if it becomes too warm. You can also grate the butter by wrapping the butter wrapper around the end of the butter and grate it with a box grater. The wrapper gives a better grip, acts as a small buffer between your hands and the blade, and stops the butter from melting as quickly. Once grated, place butter in the freezer to keep cold. You won’t have to rub the butter and the dry ingredients together like with the diced butter. Both methods give a great texture.

2. Keep the dough cold

To help the dough stay cold, work quickly and don't over-mix the dough, use a fork to mix the wet ingredients into the butter-flour mixture, and mix just until combined.

Cold dough helps the scones be taller and not spread as much. Place them in the fridge for at least 20 minutes (or the freezer for at least 10 minutes) before baking. This allows the butter in the dough to firm up again, allowing the water in the butter to evaporate during baking, resulting in a light and airy scone.

3. Measure ingredients correctly

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 weight and volume measurements when applicable.

Make ahead of time

These scones can be made ahead of time, formed and placed in the refrigerator up to 12 hours before baking. To make further ahead of time, we recommend freezing the scones (see Storing Scones below for more information on this.) Make sure scones are always stored in airtight containers.

lemon scones on a countertop.

Equipment we used

There are three tools that make this recipe so much easier.

  1. A zester. We use this microplane zester but there are many good zesters available, select one that works for you. No zester? Use a knife or peeler to cut thin strips of lemon peel, then chop them into very fine pieces with a sharp knife. Be careful to avoid the white pith, as it can be bitter.
  2. A good juicer. To get every last bit of juice from your lemons, we recommend a juicer. This simple hand juicer is our favorite juicer for just a few lemons. No juicer? Once you cut your lemon in half, press a fork into the fruit and squeeze. Move the fork as needed, to help loosen up the fruit and juice the lemon.
  3. A kitchen scale. You've heard us say this so many times, please use a kitchen scale. There are so many good, inexpensive ones available. We like this one from Escali and if you have plans to bake, it's definitely a tool we recommend! No kitchen scale? Use the scoop and level method.

Have fun with the scone size

Make these scones any size you want by starting with larger squares, eliminating the final cut into triangles, or use any size biscuit cutter for circles. For a drop scone, add an additional tablespoon milk when mixing the dough making for a little looser dough that's perfect for dropping by the spoonful directly onto the baking sheet. If you adjust the size of your scones, you may need to adjust the baking time!

Favorite riffs

  • This is a very lemon forward scone recipe! For a less lemon-y scone, omit the lemon extract in the scone dough and use milk (instead of lemon juice) in the glaze.
  • Add poppy seeds to the dry ingredients for a lemon poppy seed scone. Add roasted, chopped walnuts or pecans, to the dough before shaping and cutting the scones.
  • For vegan scones, substitute cold coconut oil for the butter and coconut milk or almond milk for the dairy milk.
  • For a subtler glaze that still delivers rich lemon flavor, apply the glaze while the scones are just slightly warm. This allows the glaze to melt and soak in a little, imparting delicious lemon taste without a heavy, noticeable coating.
Glazed lemon scones on a countertop.

Storing and freezing

Storing and Freezing baked scones. These scones are best eaten the day they're baked but will last 1-2 days in an airtight container on the counter. The glaze will slowly melt into the scones making them softer over time. If you want to freeze baked scones, omit the glaze, store in an airtight container, and freeze for up to 3 months. Remove, thaw, and glaze when ready to serve. We don't recommend adding glaze or icing to scones you plan to freeze, as the texture can be compromised in the freezer. 

Storing unbaked scones. Scones are a fantastic item to have on hand for a quick breakfast or when guests visits. Once you've cut and formed your scones, place them on a sheet pan and freeze until solid—about 1-2 hours. Then, transfer the frozen scones to an airtight container and store for up to 3 months. When you're ready to bake, defrost the desired amount on the counter while the oven preheats, then bake, glaze, and serve as directed.

Other favorite breakfast recipes for a crowd

Lemon scones with lemon glaze on a countertop.

Some common FAQs

Do I have to use lemon extract?

We tested this lemon scone recipe with a lot of different lemon flavor combos. This combination of lemon juice, lemon zest, and a splash of lemon extract gives these scones the lemon-forward flavor we were looking for without compromising on texture. For a less lemon forward scone omit the lemon extract.

Are these scones vegan?

No, but you can make them vegan by substituting cold coconut oil for the butter in the dough and coconut or almond milk for the dairy milk.

Can I freeze these scones?

Yes! We love to make and form these scones and freeze them unbaked. Remove the desired quantity from the freezer and thaw while you preheat the oven. Bake and glaze according to directions for fresh scones whenever needed.
You can also freeze baked scones - without the glaze - for up to 3 months. Remove from the freezer and thaw on the counter, glaze, and serve.
Always store in an airtight container.

Side view of a lemon scone with lemon glaze.

Smoked Salmon Tater Tot Bites

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

Crispy tater tot cup with smoked salmon topped with dill dip and fresh dill.

These delicious bites feature a crispy tater tot cup filled with a creamy dill sauce, topped with smoked salmon, and garnished with fresh dill. The combination of crunchy, creamy, and savory flavors makes them a standout appetizer that’s sure to wow your guests.

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Lox and smoked salmon aren't the same

  • Lox, usually made from the belly of the salmon, is cured in brine but never actually smoked. It will typically have more of a raw texture and be saltier than cold-smoked or hot-smoked salmon. 
  • Gravlax is made with the same process as lox, but is seasoned with other ingredients; frequently with dill, salt, and sugar.
  • Cold-smoked and hot-smoked salmon are actually cooked. They are sometimes cured or brined first.
    • Cold-smoked salmon is cooked at a low temperature for a long time, up to 12 hours. It is more delicate than hot-smoked salmon.
    • Hot-smoked salmon is cooked at a higher temperature for only a few hours and it’s cooked all the way through. It has a drier, flakier texture.

The salmon we used in this recipe

Hot smoked salmon on a plate.

We're using this beautiful hot-smoked salmon in this appetizer. It is firm, a little on the drier side, and breaks into beautiful pieces perfect for this smoked salmon tater tot bites recipe.

Lox, gravlax, cold or hot-smoked salmon will all work in these smoked salmon potato cups.

Ingredients

Tater tots, lemon, sour cream, fresh dill, Greek yogurt, and smoked salmon on individual dishes.

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

We want to highlight a few of the ingredients.

  • Use the type of smoked salmon you like. Being from the West Coast, our go-to is a hot-smoked salmon which is great in these easy smoked salmon appetizers. Lox, gravlax, or cold-smoked salmon will also work for this recipe.
  • Greek yogurt and sour cream form the base for this creamy sauce but you could use all sour cream if you prefer. We don't recommend using only Greek yogurt since the strong, tangy flavor might overpower the dish.
  • We prefer fresh herbs whenever possible and use fresh dill with this sauce, but dried dill will also work.
  • Lemon juice adds a little brightness to the sauce.
  • We're keeping it easy here with frozen tater tots! No thawing required.

How to make smoked salmon tater tot bites

How to form the tater tot cups

Forming the tot cups is actually very easy. We found the following items all worked to press the tots into a cup shape.

Spoon, shot glass, and mini tart shaper on a wood board.
  • Use the back of a small spoon to press the tots around the sides and bottom of the muffin cup. This requires some focus to prevent pressing the tip of the spoon into the tot creating a "line or cut" in the tot.
  • Press the bottom of the shot glass into the tots to form the cup. A normal shot glass was a little too large for the mini muffin pans, making this our least favorite tool.
  • A  tart shaper is perfect for pressing the tater tots into the mini muffin pans. There are many different sizes and types of tart shapers, and even though we typically avoid single-purpose tools, this was our favorite tool for forming mini tot cups.
Two tater tots in each mini muffin cup pressed together into a tater tot cup.

To create the tater tot cups, use a mini muffin tin and place frozen tots into each cup. Bake until softened, then press them down to form a cup shape. (See above for information on forming the cup shape.) We found that warming the frozen tots in the oven before pressing them was easier than trying to mold thawed - cold or room temperature, tots.

Unbaked and baked tater tot cups in a metal mini muffin pan.

Place the muffin pan with the tot cups back in the oven and continue baking until the tot cup is crispy and golden brown.

Remove the crispy tater tot cups from the muffin tin and cool on a wire rack.

Crispy tater tot cups sitting on a wire rack.

Make the sauce

Sour cream, Greek yogurt, lemon juice, and fresh dill mixed together into a creamy dill dip.

While the tater tot cups are baking, make the dill sauce by mixing sour cream, Greek yogurt, fresh chopped dill, and lemon juice in a bowl. Stir until smooth, then refrigerate until it’s time to assemble.

Assemble the smoked salmon tater tot bites

Tater tot cup filled with dill dip and smoked salmon sitting on a table.

To assemble, take a crispy potato cup and add a small spoonful of dill sauce at the bottom. Layer with smoked salmon, top with a dab of sauce, and finish with a sprig of fresh dill for a beautiful presentation.

Smoked salmon in tater tot cups topped with fresh dill.

Make ahead tips

This smoked salmon tater tot bite recipe is an excellent make-ahead option. Bake the tater tot cups, let them cool completely, and store in an airtight container in the refrigerator for up to four days - do not top with sour cream or smoked salmon. Before serving, reheat the cups in a 400°F oven until crisp (3-6 minutes), remove crispy tot cups from the pan, and cool on a wire rack. Once cooled, add the sauce, salmon, and garnish.

Equipment

A spoon, shot glass, or mini tart shaper is used to form the tater tot cups once the frozen tots are heated. 

These bite-sized, smoked salmon potato appetizers were baked in a mini muffin pan, we used both a metal pan and a silicone pan. Both pans made a delicious bite with just a few slight differences.

  • The silicone pan took a little longer to achieve that crispy exterior we wanted in the tots but were a little easier to remove from the pan.
  • The metal pan will bake tot cups to a golden brown with a nice crispy texture, but make sure to remove from the pan while still hot. Use a small spoon to scoop them out if necessary.

Substitutions

Use your smoked salmon of choice. We like hot-smoked salmon, but lox, gravlax, or cold-smoked salmon will also all work.

For the sauce, you can use all sour cream instead of Greek yogurt for a milder flavor. We don’t recommend using only Greek yogurt, as its tanginess might overwhelm the dish.

We use fresh dill in this sauce, but dried dill will also work.

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 smoked salmon tater tot cups will last in an airtight container in the refrigerator for up to 2 days. NOTE: the sauce will start to soften up the crispy tater tot cup the longer you store them.

More appetizers with smoked salmon or tater tots

Tater tot cup topped with smoked salmon, creamy dill dip, and fresh dill.

Some FAQ's

Do tater tots need to thaw before forming cups?

No, there is no thawing needed for this smoked salmon tater tot appetizer recipe. We found a warm tot was easier to form into a cup than a thawed, room temperature tot.

Can I make these ahead of time?

These can be made ahead of time. However, refrigerating and adding the sauce to the bottom of the potato cup will begin to soften the tater tot cups.

For best results we recommend baking the tater tot cups, let the tot cups cool completely (do not top with sour cream or smoked salmon), and store in an airtight container in the fridge for up to 4 days. Warm in a 400°F oven until crispy, cool cups on a wire rack, then add sauce, smoked salmon, and garnish when ready to serve.

Is smoked salmon the same as lox?

No, they aren't the same. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.

Where can you find high-quality smoked salmon?

Many grocery stores will carry smoked salmon in the seafood section, ask the butcher if you need help. On the West Coast we recommend SEABEAR for online purchases, while on the East Coast, we trust Wild For Salmon. There are many other online options available, though we haven't personally tried them.

Tater tot cup with smoked salmon, dill dip, and a piece of dill on top sitting on a table.

Hot Crab Artichoke Dip

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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 or baguette slices.

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

The tender chunks of crab meat combined with the slight acidity of artichokes, rich cream cheese, tangy Greek yogurt, and savory parmesan cheese create a delicious blend of flavors that melts in your mouth. Topped with a golden, cheesy crust, this crab dip not only tastes incredible but also looks, and smells amazing! It’s the perfect addition to your game day party, holiday celebration, or any weekend gathering.

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Whole, cooked dungeness crab in the shell.

Let's talk crab!

There are over 4,500 species of crab worldwide, but in the United States, two types are most common: Dungeness crab (from the West Coast) and blue crab (from the East and Gulf Coasts). When it comes to crab meat, you'll often encounter lump meat (from the crab's body) and claw meat (from the claws).

  • Lump crab meat can come from various crab types, making it widely available and more affordable than one specific variety like Dungeness or blue crab. It’s an excellent choice for recipes like crab cakes due to its reasonable price and its ability to hold up well when mixed with other ingredients.
  • Claw meat, often in smaller pieces, is less common but can still be a delicious option. If using claw meat, add it after mixing other ingredients, as the smaller pieces may break down more easily.

When buying fresh crab meat, look for pasteurized crab meat in the refrigerated seafood section—ask your butcher if you need assistance. It should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab, which is processed fish meat rather than true crab.

SHELLING YOUR OWN CRAB: WHAT TO KNOW.

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

Want more crab recipes?
Impress your friends with our Appetizer Crab Cakes!

Ingredients

Parmesan cheese, Greek yogurt, artichoke hearts, crab meat, mayo, garlic, cream cheese, salt, and pepper in individual bowls.

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

  • USE REAL CRAB MEAT! Dungeness crab, blue crab, claw or lump crab meat all work for this crab dip recipe. We're in the Pacific Northwest, so our go-to crab for this recipe was Dungeness crab. Carefully sort through the crab meat and remove any cartilage that may be present—there's almost always a piece or two, regardless of how meticulously the crab meat was picked.
  • Frozen or canned artichoke hearts both work. Make sure they're not marinated. We like to remove any tough leaves before chopping them into smaller pieces.
  • Greek yogurt, cream cheese, mayonnaise, and parmesan cheese make up the creamy, cheesy goodness holding the delicious crab and artichokes together.

How to make cheesy crab artichoke dip

Artichoke hearts chopped into pieces on a cutting board.

Start with frozen or canned artichoke hearts, but avoid the marinated variety. Remove any tough leaves, then chop the artichoke hearts into smaller, bite-sized pieces. Set aside.

Cream cheese, Greek yogurt, mayo, and garlic in a bowl.

In a mixing bowl, combine minced garlic, Greek yogurt, mayonnaise, cream cheese, salt, and pepper (image 1). Blend thoroughly (image 2) using a hand mixer for a smooth, even base, or soften the cream cheese first if mixing by hand.

Bowl of mixed cheese, crab meat, and artichoke hearts.

Gently fold in the crab meat, chopped artichokes, and ¾ cup of grated parmesan cheese (image 3). Stir until well combined, ensuring you’ve carefully inspected and removed any cartilage from the crab meat beforehand. Even pre-picked crab meat may still contain small pieces, so double-check for the best results.

Crab artichoke dip in a baking dish topped with grated parmesan cheese.

Transfer the mixture to a baking dish (image 4), spreading it evenly. Sprinkle the remaining ¼ cup of Parmesan cheese over the top (image 5).

Bake until the dip is golden brown and bubbly throughout. If the top browns before the center is fully heated, cover the dish with foil or a baking sheet and continue baking until hot throughout.

Baked cheesy, crab artichoke dip in a baking dish.

Make ahead tips

Assemble this crab artichoke dip up to one day in advance. Cover and store in the refrigerator until ready to bake.

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.

Favorite riffs

  • Substitute Greek yogurt with sour cream for an equally delicious dip.
  • Add a handful of chopped fresh spinach to the mix with the artichokes and crab.
Baking dish with baked crab artichoke dip, a red plate with dip, crackers, and celery, and individual dishes of crackers and celery.

Equipment used

We find a hand mixer to be very useful for easily combining the cheese, Greek yogurt, and mayonnaise into a smooth mixture. This can be done by hand, but will take some time and muscle. If mixing by hand, we recommend softening the cream cheese first.

This dip can be baked in a small casserole dish, pie dish, 9-inch cast iron skillet, or smaller ramekins. If serving over several hours, use multiple smaller dishes and bake as needed.

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 crab artichoke dip will last in an airtight container in the refrigerator for up to 4 days. To reheat, bake in a 375°F oven until hot and bubbly. You can serve it again as a dip or spread it over chicken breasts while baking for an extra delicious touch.

Other favorite seafood appetizers

Baking dish with baked crab artichoke dip, individual dishes of crackers and celery, and a plate of dip, crackers, and celery.

For more tasty dip ideas,
explore this collection of some favorite dip recipes!

Common FAQ's

What type of crab is the best?

Any fresh, not processed, crab is great. Use blue crab (from East Coast) or Dungeness crab (from West Coast), lump or claw meat. The crab should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab - which is not true crab, but processed fish meat

How do I serve this recipe?

Serve this hot with crackers, veggies, crostini, or bread on the side.

Can I save leftover dip?

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 crab artichoke dip will last in an airtight container in the refrigerator for up to 4 days. Reheat in a 375°F oven until hot and bubbly. Leftover dip is also great spread over chicken breasts while baking.

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

30 Game Day Recipes

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Good game day recipes are essential for a winning big game party. Whether you're feeding a crowd or just a few die-hard fans, this collection has everything you need to keep the party going from kickoff to the final whistle!

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Game day is here, and that means one thing—amazing food! Whether you're hosting a big watch party or just enjoying the game with family, having a spread of delicious, crowd-pleasing eats is a must. Two all-time favorites—buffalo chicken and pizza—are always a hit, but why stop there? This collection of 30 game day recipes has everything you need to keep your guests satisfied from the coin toss to the last play.

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From appetizers & snacks to hearty entrees & fresh salads, and of course, sweet treats to finish it off, this lineup has something for everyone. Whether you’re craving savory appetizer bites, hearty sandwiches, homemade pizza, refreshing salads, or indulgent desserts, we’ve got you covered. So get ready to host the ultimate game day party with recipes that are easy, delicious, and sure to be a winning play!

Strawberry on top of goat cheese on crostini.

Tips for selecting food for a big game day party

Planning the perfect game day menu is all about ease, safety, variety, inclusivity, and serving. Here are five key guidelines to keep in mind:

1. Keep It Easy

You don’t want to be stuck in the kitchen while everyone else enjoys the game. Choose foods that can be fully or partially prepared in advance. Crockpots, slow cookers, and easy-to-assemble dishes are great options that minimize last-minute stress.

2. Ensure Food Stays Safe

Keeping food at the right temperature is essential. Hot foods should stay hot, using crockpots, warming trays, or chafing dishes. Cold foods should stay cold, using ice packs, chilled serving dishes, or smaller portions that can be replenished frequently.

3. Accommodate Dietary Restrictions

Offer a variety of foods to cater to different dietary needs, including gluten-free, vegetarian, and vegan options. At the same time, make sure to include crowd favorites like buffalo chicken and meatballs for those who love classic game day flavors.

4. Provide a Variety of Options

A long game means different cravings at different times—from light snacking to heartier meals and sweet treats. Aim for a well-rounded selection:

  • Snack foods – Nuts, dips, chips, veggies
  • Hearty, filling dishes – Sandwiches, pizza, sliders
  • Healthier options – Salads, fresh veggies
  • Sweet treats – Cookies, brownies, cupcakes

5. Make it Easy to Serve and Eat

At most football viewing parties, guests are usually standing or sitting with their plates in hand, eating while watching the game. Make sure there's enough table space for all the food plus the equipment to keep it hot or cold. Also, think about how easy it is for guests to eat—choose finger foods, toothpicks, or easy-to-handle dishes that don’t require knives. Keep it simple!

With these guidelines, you’ll have a stress-free, crowd-pleasing menu that keeps everyone happy from kickoff to the final whistle!

Add some favorite dips to your game day buffet.
12 Favorite Game Day Dip Recipes

Winning Game Day Snacks and Appetizers

Sugared pecans.

Sugared Pecans

These sweet pecans have a hint of cinnamon and cloves for a perfect addition to your game day buffet. Make extra - it's impossible to eat just one!

Sugared Pecans
Sesame seed wonton crackers.

Sesame Seed Wonton Crackers

These sesame seed wonton crackers are a quick, easy, and crispy snack! Perfect for pairing with your favorite dip or adding to a cheese board, they’re a must-try for any occasion!

Sesame Seed Wonton Crackers
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, they'll score big at your big game party!

Mini Jalapeño Popper Egg Rolls
Loaded tater tot cups.

Loaded Tater Tot Cups

These bite-sized loaded tater tot cups are ready in just 30 minutes! A fun, mess-free way to enjoy loaded tots, they're the perfect crowd-pleaser for your next big game party!

Loaded Tater Tot Cups
Brandy meatballs in a tasting spoon.

Brandy Meatballs

These Brandy Cocktail Meatballs are easy to make, incredibly delicious, and always a crowd favorite! They’re a must-have for your football watch party!

Brandy Meatballs
Herb and cheese wonton crackers.

Herb and Cheese Wonton Crackers

These herb and cheese wonton crackers are quick, easy, and deliciously crispy! Perfect for your cheese board, a snack, or pairing with your favorite dip, they’re a must-have for game day—and they’re vegetarian!

Herb and Cheese Wonton Crackers
Pulled pork potato skin bites.

Pulled Pork Potato Skin Bites

Pulled pork and potato skins come together in these homemade pulled pork potato skins—a perfect game day comfort food! Loaded with tender pulled pork, BBQ sauce, and sour cream, they’re sure to be a hit at your big game party!

Pulled Pork Potato Skin Bites
Jalapeño popper mac and cheese bites.

Jalapeño Popper Mac & Cheese Bites

The creamy comfort of mac and cheese meets the bold kick of jalapeño poppers in these irresistible bites! Baked in mini muffin tins, they're the perfect game day snack for your party spread.

Jalapeño Popper Mac & Cheese Bites
Sweet garlic meatballs.

Sweet Garlic Meatballs

These sweet garlic meatballs deliver the perfect balance of sweet and savory flavors that will keep everyone coming back for more! A quick and comforting addition to your game day spread, they're ready in just 30 minutes!

Sweet Garlic Meatballs
Buffalo chicken mini burgers.

Buffalo Chicken Mini Burgers

Buffalo wings meet bite-sized burgers in these Buffalo Chicken Mini Burgers! Packed with zesty buffalo flavor, served on a stick, and absolutely adorable, they’re a guaranteed showstopper for your game day spread!

Buffalo Chicken Mini Burgers

Hearty dishes and fresh salads for game day

Slow cooker boozy french dip sandwiches.

Boozy French Dips

These easy slow cooker French dips are perfect for a make-ahead game day dish. Featuring delicious slow cooker caramelized onions and a cozy au jus broth for dipping!

Recipe & Photo: Life As A Strawberry

Slow Cooker Beer French Dips
Prosciutto arugula pizza.

Arugula Prosciutto Pizza

This easy prosciutto pizza with arugula is made with your choice of homemade or store-bought pizza dough, topped with fresh mozzarella and drizzled with a quick balsamic reduction—a deliciously simple addition to your game day spread!

Recipe & Photo: Life As A Strawberry

Arugula Prosciutto Pizza
Tortellini pasta salad.

5 Ingredient Tortellini Salad

Boost your game day spread with this quick and easy cold tortellini salad! Bursting with fresh mozzarella, juicy tomatoes, zesty pesto, and peppery arugula, this simple pasta salad is a refreshing buffet addition. Vegetarian.

Recipe & Photo: Life As A Strawberry

5 Ingredient Tortellini Salad
Barbecue chicken sandwiches.

Slow Cooker BBQ Chicken Sandwiches

Slow cooker barbecue chicken sandwiches are a game day must-serve! Pair with a store-bought coleslaw mix for a quick and easy way to add veggies to your spread.

Recipe & Photo: Life As A Strawberry

Slow Cooker BBQ Chicken Sandwiches
Portabella mushroom pizza.

Portobello Mushroom Pizzas

These baked portobello mushroom pizzas use large portobello mushroom caps instead of pizza crust for a quick and easy pizza with plenty of veggies! Topped with mozzarella cheese, tomato, and fresh basil. Vegetarian.

Recipe & Photo: Life As A Strawberry

Portobello Mushroom Pizzas
Orzo pasta salad.

Easy Lemon Orzo Pasta Salad

Enhance your game day menu with lemon orzo pasta 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.

Recipe & Photo: Life As A Strawberry

Easy Lemon Orzo Pasta Salad
Arugula sausage pizza.

Spicy Sausage Arugula Pizza

This easy spicy sausage pizza is perfect for game day! Use homemade pizza dough and sauce or grab pre-made versions at the store to save time. Topped with a quick lemon arugula salad. Ready in 30 minutes!

Recipe & Photo: Life As A Strawberry

Spicy Sausage Arugula Pizza
Strawberry spinach salad.

Strawberry Spinach Salad

Whip up this spinach and strawberry salad in under 10 minutes! Topped with crumbled goat cheese, toasted walnuts, and a quick homemade balsamic vinaigrette, it's a refreshing and vegetarian-friendly addition to your game day menu.

Recipe & Photo: Life As A Strawberry

Strawberry Spinach Salad
Crockpot chicken sandwich.

Slow Cooker Pesto Chicken Sandwiches

This easy slow cooker pesto chicken recipe requires just a few ingredients to create a deliciously filling chicken Caprese sandwich! Set up a build-your-own sandwich bar for your crowd, making it the perfect choice for game day!

Recipe & Photo: Life As A Strawberry

Slow Cooker Pesto Chicken Sandwiches
Pesto pasta salad.

Pesto Caprese Pasta Salad

This easy pasta salad is the perfect addition to your game day spread! With homemade kale pesto, crispy prosciutto, fresh mozzarella, and ripe tomatoes, this Caprese pasta salad is a crowd favorite that’s sure to impress!

Recipe & Photo: Life As A Strawberry

Pesto Caprese Pasta Salad

Indulgent sweet treats for game day

Brownies on a glass plate.

Brownie Bites

These rich, fudgy brownies are the ultimate game day treat—gooey, chocolatey perfection in every bite! With their melt-in-your-mouth texture and decadent flavor, they’re the ideal sweet snack to satisfy your cravings during the big game.

Brownie Bites
Lemon vanilla cupcakes.

Lemon Vanilla Cupcakes

These easy lemon vanilla cupcakes are the perfect sweet treat for your game day spread! With a light, fluffy crumb and a zesty punch of lemon flavor, each cupcake is topped with a creamy vanilla and lemon buttercream frosting that will have everyone reaching for more.

Recipe & Photo: Life As A Strawberry

Lemon Vanilla Cupcakes
Mini puff pastry apple tartlets.

Mini Puff Pastry Apple Tart

Put a fun twist on the classic apple pie with these mini puff pastry apple tarts—a game day treat that’s sure to WOW your guests! These individual-sized tarts are easy to eat, perfectly bursting with flavor, and absolutely adorable—a must-have addition to your game day spread!

Mini Puff Pastry Apple Tart
Salted dark chocolate chunk cookies.

Salted Dark Chocolate Cookies

These chewy salted dark chocolate olive oil cookies are a game day game-changer! Made with dark chocolate, olive oil, and flaky sea salt, they’re the perfect butter-free treat for satisfying your sweet tooth during the big game!

Recipe & Photo: Life As A Strawberry

Salted Dark Chocolate Olive Oil Cookies
Butterscotch cake with chocolate butterscotch frosting.

Butterscotch Cake with Chocolate Butterscotch Frosting

Score big with this easy butterscotch cake—a moist, rich cake topped with a decadent butterscotch and chocolate frosting that's packed with flavor! It's the perfect crowd-pleasing dessert for your game day celebration.

Recipe & Photo: Life As A Strawberry

Butterscotch Cake
Lemon bars cut into triangles on a black plate.

Easy Lemon Bars

These homemade lemon bars are a game day must-try, made with just 5 simple ingredients! With a crispy shortbread crust and a creamy, tart lemon filling, they’re the perfect sweet indulgence for your celebration. 

Easy Lemon Bars
Pecan shortbread cookies.

Pecan Shortbread Cookies

These easy pecan shortbread cookies are a delicious game day treat! With a perfect balance of buttery flavor, crisp texture, and toasted pecans, they’re a winning addition to your spread.

Pecan Shortbread Cookies
Puff pastry peach tartlets.

Puff Pastry Peach Tartlets

These mini peach pastry squares are a delicious and impressive game day treat! Made with frozen puff pastry, they’re as beautiful as they are tasty—perfect for adding a sweet touch to your spread. Vegetarian.

Puff Pastry Peach Tartlets
Chocolate cupcake.

Chocolate Cupcakes - Butterless

These butterless chocolate cupcakes made with coconut oil and topped with rich chocolate frosting are a game day favorite—deliciously moist and full of flavor!

Recipe & Photo: Life As A Strawberry

Chocolate Cupcakes
Chocolate chip shortbread cookies.

Easy Chocolate Chip Shortbread Cookies

This chocolate chip shortbread cookie combines the best of both worlds—buttery shortbread and chocolate chips—for a tender, melt-in-your-mouth treat. With just 4 ingredients, it’s a delicious bite for your game day spread!

Easy Chocolate Chip Shortbread Cookies

Frequently Asked Questions

How many food options should I plan for my game day buffet?

For a 3-4 hour buffet-style party with 10-15 guests, we recommend having 5-8 options. This can include 2-3 snack items (chips, dips, nuts), 2-3 heartier choices (sandwiches, pizza, salads), and 2-3 sweet treats. Adjust the number of options based on guest count, time of day, and party length. Cheese and charcuterie boards are great for both smaller and larger groups!

What makes a dish good to serve on a game day buffet?

For your perfect game day menu remember the five key tips discussed above; ease, safety, variety, inclusivity, and serving. Also take into account what your set up is, football viewing parties happen with people holding plates around a TV, not sitting at a table with utensils. So, keep your selections easy to eat.

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

More Recipes for you to try!

Easy Puff Pastry Chocolate Croissants

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These mini 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.

Mini puff pastry filled chocolate croissants on a table.

Some days, we just crave a warm chocolate pastry without the hassle or a trip to the bakery! That’s where our 'cheater' chocolate croissant recipe comes in. These mini, bite-sized delights feature rich chocolate wrapped in flaky puff pastry, baked to golden perfection. A quick and easy treat that always hits the spot!

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Ingredients

Puff pastry in box, chocolate bars, and an egg on a table.

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

These mini chocolate croissants are incredibly easy to make with just three ingredients! Before we dive in, here are a few key tips to ensure the best results.

  • Chocolate. We used mini Hershey chocolate bars because they're easy to find and break into uniform pieces, making them perfect for these bite-sized croissants. However, feel free to use your favorite chocolate - just cut it into small, even pieces for easier rolling. If the chocolate has uneven edges, it may take a little extra time to shape and cut the croissants properly.
  • Puff pastry. We used frozen, store bought puff pastry sheets, which can be found in the freezer section of most grocery stores. If you're making a larger batch, restaurant food supply stores often carry larger quantities and sizes of frozen puff pastry sheets. Be sure to thaw the pastry according to the package instructions before using.

What's the difference between puff pastry, croissant dough, and Danish pastry dough?

All three of these doughs are laminated doughs, meaning they're made by layering dough and butter, then rolling and folding repeatedly to create multiple thin layers. When baked at a high temperature, the moisture in the butter converts to steam, causing the dough to rise and create a flaky texture.

There are a few basic differences in the three doughs. In addition to the layers of butter, the doughs have the following ingredients:

  • Puff pastry - flour, water, and salt
  • Croissant dough - flour, yeast, salt, milk, and sometimes sugar
  • Danish dough - flour, yeast, salt, milk, and sugar

The yeast in the croissant and Danish pastry helps create a lighter, softer texture, while puff pastry bakes up drier, flakier, and crispier.

All three doughs can create delicious sweet or savory pastries, each with its own unique texture and flavor. Puff pastry delivers a crisp, buttery crunch, while croissant dough has a softer, slightly chewy bite with a touch of richness, and Danish dough will be sweeter with a slightly denser texture. No matter which one you choose, the result will be delicious and satisfying!

How to make chocolate croissants with puff pastry

Thaw the puff pastry

Remove the puff pastry sheet from the freezer and thaw according to the package instructions - be sure to plan ahead so it's thawed when you're ready to assemble your bites. We like to thaw our puff pastry in the refrigerator overnight to make sure it is thawed, yet still cold.

PRO TIP: Puff pastry will dry out quickly. To prevent this, cover any dough you're not using with a clean linen cloth to help retain moisture.

Make your egg wash

Egg and water in a bowl.

An egg wash is frequently used in baking. It helps create a beautiful golden brown color and adds a glossy shine to baked pastry. It also helps to seal the edges of pastry together when folding or rolling.

Make your egg wash by adding your egg and water in a small bowl and whisking until well combined. Set aside until ready to use.

Prepare the chocolate and puff pastry

Chocolate pieces and rolled puff pastry cut into strips.

Cut your chocolate into small pieces about ½ inch x 1 inch (image 1) and set aside until ready to assemble croissants. Place the sheet of thawed puff pastry on a lightly floured surface (image 2). Gently roll the pastry out to smooth out the fold lines (image 3). Cut the pastry square into 4 equal sized strips (image 4). 

Forming our shortcut chocolate croissants

Strip of puff pastry with chocolate pieces in the middle, rolled into a log.

Start with one strip of puff pastry and lightly brush one long edge with egg wash. Then, line up your chocolate pieces along the length of the pastry, close to the egg-washed edge (image 5). Roll the opposite, non-egg-washed, pastry edge over the chocolate (image 6). Continue rolling the pastry edge under the chocolate and press on the egg-washed edge (image 7) to help seal the edge. You'll have a log-roll of the chocolate filled puff pastry (image 8). Repeat with remaining puff pastry strips and chocolate.

Cut into mini sized croissants

Puff pastry dough filled with chocolate pieces cut into bite sized pieces.

Cut each chocolate filled puff pastry roll into 7 equal sized pieces, between each chocolate square (image 9). If using different sized chocolate, just cut each rolled pastry log into 7 equal pieces. Place the mini puff pastry chocolate croissants on a lined baking sheet 1-2 inches apart (image 10).

Bake

Sheet pan of unbaked and baked mini puff pastry chocolate croissant bites.

Brush the tops and sides of each mini chocolate croissant bite with your egg wash and bake until golden brown. Remove to a cooling rack to cool.

Baked puff pastry filled with chocolate in bite sized pieces.

Make ahead of time

You can definitely make these ahead of time. They can be served cold, room temperature, or heated until warm.

You can also form these mini croissants and bake later - DO NOT brush with egg wash until ready to bake.
Store in the refrigerator for up to a day, remove from fridge, brush with egg wash, and bake.
Freeze them on a sheet pan for 2-3 hours, then place in an airtight container and freeze for up to 3 months. Remove from the freezer, thaw, brush with egg wash, and bake.

Favorite riffs

Cut your favorite chocolate into pieces or use chocolate chips.
Tip: Avoid using shaved chocolate, as it can make it difficult to achieve the right chocolate-to-pastry ratio, resulting in a less satisfying bite.

We love these in bite-size portions, but you can make them any size you like! Simply cut the puff pastry to the desired width, fill with chocolate, roll, and bake. Keep in mind that baking time may vary depending on the size - just be sure to bake until the pastry is a golden brown and fully cooked.

Baked puff pastry chocolate filled bite sized pastry on parchment lined baking sheet.

Saving Leftovers

These easy chocolate croissants are best eaten the day they are baked, but they will last in an airtight container on the counter 2-3 days or in the fridge up to a week.

Putting together a pastry board?

Try some of our other favorite breakfast pastries!

More favorite puff pastry recipes

Mini puff pastry filled chocolate croissants on a table.

FAQ's

Why is my croissant not baked through?

The oven temperature needs to be hot (425°F) for the moisture in the butter to convert to steam causing the layers of dough to puff up. If your oven is not hot enough you'll have soggy, uncooked dough.

Why didn't my croissant bites rise?

If the dough is too warm the pastry may not rise as much. Make sure the dough is cold before placing it in the hot oven for the best results.

What kind of chocolate is best to use for these chocolate croissants with puff pastry?

Use your favorite chocolate bar or even chocolate chips. A semi-sweet chocolate will produce a sweeter bite, while a bittersweet, or higher cacao percentage, will make a bite that is less sweet. Cut your chocolate into small, even pieces for easier rolling. If the chocolate has uneven edges or is varying sizes, it may take a little extra practice to shape and cut the croissants properly.

We used mini Hershey bars because they're easy to find and break into uniform pieces, making them perfect for these bite-sized croissants.

Mini puff pastry filled chocolate croissants on a table.

12 Favorite Big Game Dips

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Whether you're hosting the big game party or attending a pot luck for the game, we have you covered with these simple game day dip recipes! These recipes are sure to score points with your friends.

12 favorite game day dips.

Nothing says 'big game day' like delicious, crowd-pleasing food, and party dips are the ultimate go-to! Whether paired with bread, potato chips, tortilla chips, or fresh veggies, these game day dips are the perfect way to keep everyone munching and satisfied throughout the game!

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Other easy foods perfect for game day

Here are some other fun food ideas to compliment your dips for football game parties.

How to serve dips at a party

Serving dips properly ensures they stay fresh, appetizing, and at the right temperature throughout your party. Here are some best practices:

For Hot Dips:

  • Use a slow cooker or warming tray to keep dips warm without burning them.
  • Serve in heatproof bowls and consider serving in small portions that are replenished as needed to maintain temperature and prevent drying out.
  • If using an oven-safe dish, preheat the dish before adding the dip to help retain heat.
  • Fondue pots or chafing dishes with small burners can also be great options for keeping dips warm.

For Cold Dips:

  • Place dip bowls on a bed of ice or use a serving dish with an ice compartment to keep them chilled.
  • Consider chilling the serving dish in the fridge before filling to help maintain a lower temperature longer.
  • If the party lasts several hours, swap out dips periodically from the refrigerator to keep them fresh. REMINDER: The FDA recommends discarding any perishable food that has been out at room temperature for more than 2 hours.
  • Use individual serving cups for dips to minimize contamination and keep portions fresh.

General Tips:

  • Label dips for guests with dietary restrictions (e.g., gluten-free, dairy-free, or nut-free).
  • Provide serving utensils and keep them separate to avoid cross-contamination.
  • Offer a variety of dipping options like chips, crackers, bread, and fresh veggies to cater to different preferences.
  • If serving multiple dips, space them out around the area to prevent crowding.

Our Favorite Recipe

Beer cheese dip with skillet chili on top.

Asking us to pick one favorite dip recipe is not very nice, plus it's almost impossible. But if we had to choose JUST ONE DIP from this recipe collection, it would be THIS ONE - Beer Cheese Dip with Skillet Chili.

It's quick, easy, and combines the best game day foods; chili and cheese dip. Make a big batch or two - it won't last long!

Best game day dip recipes

Baked cheesy corn dip.

Baked Cheesy Corn Dip

This baked cheesy corn dip is a sure crowd-pleaser! Packed with a trio of cheeses, sweet corn, and flavorful roasted peppers, it's ready in just 30 minutes. A perfect addition to your game day table!

Baked Cheesy Corn Dip
Blue cheese dip.

Blue Cheese Dip

Making your own homemade blue cheese dip is a breeze and much tastier than any store-bought version. Ready in just 5 minutes, this is a perfect dip recipe for your football party! Serve alongside wings or an array of fresh veggies.

Blue Cheese Dip
Crockpot leak dip.

Slow Cooker Cheese Dip with Leek and Garlic

Making this in a slow cooker means it's hands-off so you can actually watch the game. If you're into that sorta thing - if not, you get to eat this delicious dip!

Recipe & Photo: Life As A Strawberry

Slow Cooker Cheese Dip with Leek and Garlic
Spicy red pepper baked ricotta.

Spicy Red Pepper Baked Ricotta Dip

Ricotta and roasted red peppers get a kick from chipotle peppers in this dip recipe. Perfect for a spicy football party dip!

Spicy Red Pepper Baked Ricotta Dip
Black bean corn salsa.

Black Bean Corn Salsa

Try this delicious black bean corn salsa for an easy football party dip - ready in under 30 minutes! Serve with tortilla chips for a delicious bite. Vegetarian. Gluten free.

Black Bean Corn Salsa
Green pea and parsley dip.

Green Pea Parsley Dip

Need something delicious that makes you feel like you're eating a healthy dip? Then this is it! Brighten up your game day table with this amazing dip.

Recipe & Photo: Life As A Strawberry

Green Pea Parsley Dip
Bacon spinach cheese dip.

Bacon Spinach Cheese Dip

The bacon in this cheesy spinach dip makes this one of our favorite dips. A perfect appetizer for the big game table!

Bacon Spinach Cheese Dip
Beer cheese dip with skillet chili.

Beer Cheese Dip with Skillet Chili

This is the ultimate comfort food. Served with chips or pretzels this is sure to score major points at your big game party!

Beer Cheese Dip with Skillet Chili
Jalapeño popper dip.

Jalapeño Popper Dip

This easy jalapeño popper dip recipe simplifies one of our all time favorite game day foods, stuffed jalapeños! A delicious appetizer for your big game day table!

Jalapeno Popper Dip
Beet and goat cheese dip.

Roasted Beet and Goat Cheese Dip

Roasted beets and tangy goat cheese make an easy game day dip that's perfect for your big game parties! Vegetarian.

Recipe & Photo: Life As A Strawberry

Roasted Beet and Goat Cheese Dip
Creamy herb dip.

Creamy Herb Dip

This creamy herb dip with a sour cream and Greek yogurt base makes a great appetizer with fresh veggies! So much tastier than any store-bought version.

Creamy Herb Dip
Caramelized onion dip.

Caramelized Onion Dip

The flavor of this caramelized onion dip is so much richer than anything you can purchase in the stores. Plus, it evokes warm memories of big game parties in our family!

Caramelized Onion Dip

Some common questions

What are some good foods for dipping?

The most common foods used for dips are chips (corn chips, potato chips, tortilla chips, pretzel chips) and veggies (carrots, celery, jicama, peppers, cucumbers, broccoli). However, there are so many other foods that are great for dipping; crispy quesadillas, shrimp, chicken, meatballs, bread, pretzels, pita, french fries, apples, and pears.

Are any of these dips good for dipping bread or veggies in?

Absolutely - you can dip bread or veggies into any of these dips!
Some of our favorites for bread are the Slow Cooker Cheese Dip with Leek and Garlic, Spicy Red Pepper Baked Ricotta Dip, Green Pea Parsley Dip, Bacon Spinach Cheese Dip, or Roasted Beet and Goat Cheese Dip.

For veggies we love the Blue Cheese Dip, Creamy Herb Dip, Caramelized Onion Dip, Roasted Beet and Goat Cheese Dip, Jalapeño Popper Dip, Green Pea Parsley Dip, Spicy Red Pepper Baked Ricotta Dip, or Slow Cooker Cheese Dip with Leek and Garlic.

We hope you loved this guide to our favorite game day dips! If you have any questions, drop a comment below. For more appetizer ideas, visit our full recipe index.

Seafood recipes for the big game

Fun deviled eggs for game day

Mini sweet treats for your game day table

12 Easy Christmas Appetizers

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To help make your holiday season easier and more relaxed, we've gathered 12 of our favorite Christmas appetizers together in one place.

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Christmas was always one of our busiest times of year at the catering company, with clients requesting appetizers that captured the cozy, festive spirit of the season. The real challenge? Deciding which appetizers to serve! If you're hosting or attending an appetizer party this holiday season, we've got you covered with a curated a list of some of our favorite EASY holiday appetizers.

Perfect for Christmas celebrations, Thanksgiving gatherings, or New Year’s Eve parties, these recipes feature simple instructions, handy make-ahead tips, and tricks to guarantee your appetizers are a hit!

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Some other appetizers to consider

We've packed this list with easy, budget-friendly recipes, but there are plenty of other great options to explore. Here are just a few more favorites that may take a bit more time or cost a little more:

Our Favorite Recipe

Baguette slice with feta cheese, cilantro, and roasted red peppers.

Asking us to pick one favorite recipe is...unfair. But if we had to choose JUST ONE DISH from this recipe collection, it would be THIS ONE. It just screams Merry Christmas to us!

It's quick, easy, and leftovers are great on a sandwich! We love the festive look of this with the green and white cheese-cilantro mix and the red roasted red peppers. They're striking together and always remind us of Christmas - plus, they're delicious!

Recipes for easy Christmas appetizers

Cheese Board

Cheese Board

This easy charcuterie and cheese board is full of fall flavor - perfect for your Christmas get-together!

Recipe & Photo: Life As A Strawberry

Cheese Board
Feta, Cilantro and Roasted Red Pepper Spread.

Feta, Cilantro and Roasted Red Pepper Spread

Salty, tangy feta cheese and cilantro spread topped with roasted red pepper slices. A perfect make ahead appetizer. Vegetarian.

Feta, Cilantro and Roasted Red Pepper Spread
Pear and Prosciutto Crostini with Goat Cheese

Pear and Prosciutto Crostini

A simple and delicious goat cheese crostini appetizer with fresh pears and prosciutto.

Recipe & Photo: Life As A Strawberry

Pear and Prosciutto Crostini with Goat Cheese
Herb and Goat Cheese stuffed mushrooms.

Herb and Goat Cheese Stuffed Mushrooms

Baked mushroom caps filled with a creamy cheese mixture and fresh herbs make these a delicious appetizer! Vegetarian & Gluten Free.

Herb and Goat Cheese Stuffed Mushrooms
Roasted Beet and Goat Cheese Dip

Roasted Beet and Goat Cheese Dip

Roasted beets and tangy goat cheese make an easy dip that's perfect for holiday entertaining! Vegetarian & Gluten Free.

Recipe & Photo: Life As A Strawberry

Roasted Beet and Goat Cheese Dip
Spicy Red Pepper Baked Ricotta Dip.

Spicy Red Pepper Baked Ricotta Dip

Ricotta and roasted red peppers get a kick from some chipotle peppers! A perfect holiday bite. Vegetarian.

Spicy Red Pepper Baked Ricotta Dip
Herb Marinated Goat Cheese

Herb Marinated Goat Cheese

Easy but elegant herb marinated goat cheese. A perfect addition to your Christmas appetizer buffet. Vegetarian & Gluten Free.

Recipe & Photo: Life As A Strawberry

Herb Marinated Goat Cheese
Smoked Salmon Spread.

Smoked Salmon Spread

Quick and easy to make. Serve on a buttery crostini for a delicious appetizer at your next holiday gathering, family get-together, or any time you want to impress!

Smoked Salmon Spread
Whipped Feta Cheese

Easy Whipped Feta Cheese

This easy, creamy dip pairs with just about anything; crackers, fresh veggies, or spread over crostini. A perfect holiday addition!

Recipe & Photo: Life As A Strawberry

Easy Whipped Feta Cheese
Blue Cheese Dip

Blue Cheese Dip

This homemade dip is a breeze to make and much better than store-bought. Ready in just 5 minutes, it's a refreshing addition to a holiday table with fresh veggies. Vegetarian & Gluten Free.

Blue Cheese Dip
Roasted Garlic and Brie Crostini

Roasted Garlic and Brie Crostini

These crostini are deceptively simple. They don't look like much, but DANG are they delicious! Vegetarian.

Recipe & Photo: Life As A Strawberry

Roasted Garlic and Brie Crostini
Apple Butter Brie Tartlets

Apple Butter Brie Tartlets

An easy, delicious appetizer perfect for holiday gatherings! Fast and easy with mini phyllo shells, apple butter, and brie. Vegetarian.

Apple Butter Brie Tartlets

We hope you loved this guide to Christmas appetizers! If you have any questions, drop a comment below. For more appetizer ideas, visit our full recipe index.

More Recipes for Holiday Entertaining

Some Holiday Sweet Bites

Smoked Salmon Canapés

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This smoked salmon canapé is a must have recipe! Perfect for fancy holiday gatherings or casual get-togethers with friends, it's easy to make and ready in just 20 minutes.

Bite-sized bread square topped with cheese spread, cucumber slice, smoked salmon, and chive.

These elegant canapés with smoked salmon are sure to impress your guests! Made with bite-sized squares of bread, a creamy cheese spread, crisp cucumber slices, and rich smoked salmon, they’re a perfect balance of flavor and texture.

Whether you’re hosting a festive holiday party or a casual gathering, these easy-to-make bites are guaranteed to be a hit. Ready in minutes and effortlessly stylish, they’re a delicious addition to any appetizer spread!

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Let's talk smoked salmon

Lox, gravlax, cold-smoked, and hot-smoked salmon are all called smoked salmon, but they are different.

  • Lox, usually made from the belly of the salmon, is cured in brine but never actually smoked. It usually has more of a raw texture and is saltier than cold-smoked or hot-smoked salmon. 
  • Gravlax, made with the same process as lox, is seasoned with other ingredients like dill, salt, and sugar.
  • Cold-smoked and hot-smoked salmon are actually cooked and can be cured or brined first.
    • Cold-smoked salmon, cooked at a low temperature for up to 12 hours, is more delicate than hot-smoked salmon.
    • Hot-smoked salmon, cooked at a higher temperature for only a few hours, has a drier, flakier texture than the other smoked salmon.

Looking for other creative ways to enjoy your smoked salmon gift?
Try our Smoked Salmon Spread,
an easy and delicious appetizer that’s perfect for any occasion!

Ingredients

Bread, cream cheese, Greek yogurt, capers, chives, cucumber slices, lemon, and smoked salmon in individual dishes.

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

Salmon is the star of these easy canapés with salmon. Lox, gravlax, cold- or hot-smoked salmon all work with this recipe, so choose your favorite type of smoked salmon to make it shine! For these appetizers, we used a hot-smoked salmon.

Capers and fresh chives bring this spread to life! The capers add a hint of salty, tangy flavor and a bit texture, while the chives add a subtle hint of onion and garlic flavor.

Cream cheese serves as the rich, creamy base for this spread, while Greek yogurt adds a touch of tanginess.

We used French bread for these salmon canapés, but it's also delicious with rye or pumpernickel bread.

Step-by-step instructions

This appetizer is super easy to make and comes together in no time. With three simple steps, you'll be savoring these delicious canapés with smoked salmon and cream cheese spread in just minutes!

1. Make the spread

Mixing cream cheese, Greek yogurt, capers, and chives or cheese spread.

In a mixing bowl, combine the cream cheese, Greek yogurt, capers, and chives. Stir until completely combined. For easier mixing, let the cream cheese soften slightly at room temperature before mixing.

NOTE: We used a hand mixer for this step, which makes it much quicker and easier, but you can also mix by hand with a bit of effort and time.

2. Prep the other ingredients

Slice of bread with crust removed and cut into bite-sized pieces.

These canapés are made with bite-sized, crustless bread. We used a french loaf, with small, oval slices, but the process is the same no matter the bread type. The number of bite-sized squares per slice will vary depending on the size of your bread. Start by removing the crusts, then cut the bread into bite-sized squares, approximately 1 ½ x 1 ½ inches.

PRO TIP: Save the crusts and leftover bread to make homemade bread crumbs. Simply pulse them in a blender or food processor, toast for 5-10 minutes, and you have fresh bread crumbs. Store in an airtight container in the freezer for up to 3 months, and thaw when ready to use.

Next, slice the cucumbers into thin rounds, then cut each round in half. If using an English cucumber, there's no need to peel it, but if using other types, you may want to peel the skins as they can be tough.

Finally, slice or break the salmon into smaller pieces.

3. Assemble

Spreading creamy cheese spread on bite-sized bread squares.

We’ve provided two simple methods for adding the cream cheese mixture to the bread slices—choose the one that works best for you. Both are quick, easy, and effective.

  1. Spreading Method: Use a spreader or knife to evenly spread about a teaspoon of the cheese mixture onto each bread square.
  2. Piping Method: Place the cheese mixture into a piping bag fitted with a large round or star tip, or use a Ziploc bag (cut the tip off to create your own piping tip). Pipe the cheese mixture onto the bread squares.
Bite-sized bread square topped with cheese spread and cucumber slice then smoked salmon.

Top each cheese-spread bread square with a half slice of cucumber, then add a piece of smoked salmon. Finish with a garnish of fresh chives and serve.

Bite-sized bread square topped with cheese spread, cucumber slice, smoked salmon, and chive.

Make ahead tips

These appetizers are best served the day they're made, but they can be made ahead of time and stored in an airtight container in the fridge for a few hours before serving.

The following steps can be done in advance and stored in an airtight container in the fridge until you're ready to assemble the canapés:

  • Cut the bread into squares up to 2 days in advance.
  • Slice the cucumbers up to 2 days in advance.
  • Make the cheese spread up to 5 days in advance.
  • Slice or break apart the smoked salmon up to 5 days in advance.

Favorite riffs

  • Lightly toast the bread for an extra little crispy texture.
  • Use rye or pumpernickel instead of french bread.
  • Swap the chives for fresh dill, parsley, or green onion.
  • Substitute mayo or sour cream for the Greek yogurt.

Saving Leftovers

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

These smoked salmon canapés are best served the day they're made. However, if stored within the FDA recommended timeframe, they will last in an airtight container in the refrigerator for up to a day. Keep in mind that the bread may soften from the cheese mixture and the salmon and cucumber may dry out a bit.

Some other favorite seafood appetizers

Bite-sized bread square topped with cheese spread, cucumber slice, smoked salmon, and chive.

FAQ's

Are lox and smoked salmon the same?

Lox is considered a type of smoked salmon, but it is different from cold- or hot-smoked salmon. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.

What is an easy way to use the smoked salmon I received as a gift?

These canapés don't get much easier, but you can also make a simple smoked salmon spread to serve with crostini, veggies, or as a sandwich filling. Add some to scrambled eggs for a delicious breakfast or brunch. Make a smoked salmon corn chowder for a cozy weeknight meal.

Bite-sized bread square topped with cheese spread, cucumber slice, smoked salmon, and chive.

8 Delicious Smoked Salmon Appetizers Perfect for the Holidays

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If you're planning a gathering and want appetizers that make a splash, smoked salmon is your secret weapon! From classic spreads to creative crostinis and elegant bites, this roundup of appetizers with smoked salmon has something for every palate and occasion.

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Smoked salmon pairs beautifully with a variety of ingredients, making it ideal for creating a range of crowd-pleasing appetizers! These easy smoked salmon appetizer recipes have something for every occasion, whether you're hosting a holiday party, brunch, or casual get-together, these recipes are sure to impress your guests while being easy to prepare.

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There are different types of smoked salmon

There are a few different types of smoked salmon, each with unique qualities and methods of preparation. While the type of salmon may vary, today's classifications of smoked salmon reflect distinct characteristics, flavors, and textures based on the smoking and curing process used.

  • Lox, traditionally made from the belly of the salmon, is cured in brine but never actually smoked, giving it a saltier, more raw texture. It resembles thinly sliced raw salmon.
  • Gravlax is made with the same process as lox, but it's seasoned with other ingredients like dill, salt, and sugar.
  • Cold-smoked and hot-smoked salmon are actually cooked. They are sometimes cured or brined first.
    • Cold-smoked salmon is cooked at a low temperature for up to 12 hours. It is more delicate than hot-smoked salmon.
    • Hot-smoked salmon is cooked at a higher temperature for only a few hours and it has a drier, flakier texture.

We've noticed on the East Coast and much of the Midwest, smoked salmon often brings to mind lox or gravlax, while the West Coast, it's usually cold- or hot-smoked salmon. Both are delicious but have distinct flavors and textures, so not all recipes are interchangeable. Be sure you select a recipe that works with the type of smoked salmon you are using.

Hot smoked Sslmon on a plate.

Where to buy smoked salmon

Many grocery stores carry smoked salmon and lox in their meat or seafood section. There are also a number of online retailers that will ship to you.
On the West Coast, SeaBear is our go-to, they ship to all 50 states, and they have both hot-smoked salmon and lox.
On the East Coast we use Wild For Salmon, a fisherman owned business that practices sustainable fishing in Bristol Bay, Alaska.

6 ways to use smoked salmon (without a recipe!)

We've included smoked salmon appetizer recipes, but it's also delicious in a variety of other ways!

  1. Add to a crisp green salad.
  2. Break into potato or broccoli soup or chowders.
  3. Serve on a sandwich with artisan bread, cucumbers, tomatoes, and sandwich spread of your choice.
  4. Add to scrambled eggs.
  5. Serve on a bagel with cream cheese, fresh dill, and capers.
  6. Fill a taco shell and add your favorite toppings.

Our Favorite Recipe

Smoked salmon spread on toasted baguette slices.

Asking us to pick one favorite recipe is...unfair. But if we had to choose JUST ONE DISH from this recipe collection, it would be this Smoked Salmon Spread with Buttery Crostini.

Quick and easy to make, served on buttery, toasted crostini it's a perfect appetizer for any occasion; holiday gatherings, family get-togethers, or any time you want to impress!

Recipes for Smoked Salmon Appetizers

This collection features some of our favorite smoked salmon appetizer recipes from our archives, plus a few delicious ideas from other recipe developers!

Smoked Salmon Tart

Smoked Salmon Tart

A light and flaky puff pastry crust, layered with a lemon caper cream cheese and buttery smoked salmon for a simple yet elegant tart that's perfect for special occasions and is ready in 30 minutes!

Recipe & Photo: Coley Cooks

Smoked Salmon Tart
Smoked Salmon Spread

Smoked Salmon Spread

This smoked salmon spread is, hands down, the best we've ever had - and no cream cheese required! Impress your guests at your next get together.

Smoked Salmon Spread
Smoked Salmon Cakes

Smoked Salmon Cakes

These easy smoked salmon patties are a delicious and versatile option that can be served as an appetizer or as a main dish!

Recipe & Photo: Our Love Language is Food

Smoked Salmon Cakes
Smoked Salmon Dip in Cucumber Cups

Smoked Salmon Dip in Cucumber Cups

This easy smoked salmon dip makes a simple but elegant appetizer! Serve it as a salmon spread on toast or inside refreshing cucumber cups.

Recipe & Photo: Life As A Strawberry

Smoked Salmon Dip in Cucumber Cups
Smoked Salmon Polenta Pancakes

Smoked Salmon Polenta Pancakes

The tang of smoked salmon and creamy horseradish paired with the pillowy polenta pancake and chive garnish creates the perfect combination for the taste buds.

Recipe & Photo: The Mindful Hapa

Smoked Salmon Polenta Pancakes
Smoked Salmon Platter

Smoked Salmon Platter

Whether you are serving brunch or an appetizer, this easy Smoked Salmon Platter is the perfect plate!

Recipe & Photo: Little Sunny Kitchen

Smoked Salmon Platter
Smoked Salmon and Cream Cheese Crackers

Smoked Salmon and Cream Cheese Crackers

Smoked salmon and cream cheese cracker bites are topped with cucumber and arugula to make the perfect bite-size snacks.

Recipe & Photo: Ahead of Thyme

Smoked Salmon and Cream Cheese Crackers
Smoked Salmon Bites

Smoked Salmon Bites Appetizer with Cucumber

Ideal for your next dinner party or happy hour, these Smoked Salmon Bites with cucumber are a delicious and easy appetizer.

Recipe & Photo: Homemade Happy Hour

Smoked Salmon Bites Appetizer with Cucumber

Add a vegetarian holiday appetizer option to your table with
this festive Feta, Cilantro, and Roasted Red Pepper Spread recipe.

Frequently Asked Questions

Is all smoked salmon the same?

No. Lox, also referred to as smoked salmon, is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.

Can I order smoked salmon online?

Yes! We love ordering online from our preferred providers because we know, and love, the quality. For those on the East Coast, Wild For Salmon, a fisherman owned business who practice sustainable fishing in Bristol Bay, Alaska is our go-to. On the West Coast we use SeaBear, they ship to all 50 states and have both hot-smoked salmon and lox.

We hope you loved this guide to smoked salmon appetizers! If you have any questions, drop a comment below. For more easy ideas to help you entertain with confidence, visit our full recipe index.

More Recipes for Entertaining

Smoked Salmon Spread

by Leave a Comment

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 next holiday gathering, family get-together, or any time you want to impress!

Smoked salmon spread on toasted baguette slices.

This recipe for smoked salmon spread is, hands down, the best we've ever had - and no cream cheese required! It's delicious served on top of crostini, veggies, or made into a sandwich! Impress your guests at your next get together.

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Lox and smoked salmon aren't the same

  • Lox is usually made from the belly of the salmon and is cured in brine but never actually smoked. It will typically have more of a raw texture and be saltier than cold-smoked or hot-smoked salmon. 
  • Gravlax is made with the same process as lox, but is seasoned with other ingredients; frequently with dill, salt, and sugar.
  • Cold-smoked and hot-smoked salmon are actually cooked. They are sometimes cured or brined first.
    • Cold-smoked salmon is cooked at a low temperature for a long time, up to 12 hours. It is more delicate than hot-smoked salmon.
    • Hot-smoked salmon is cooked at a higher temperature for only a few hours and it’s cooked all the way through. It has a drier, flakier texture.

The salmon we used in this recipe

We're using this beautiful hot-smoked salmon in this smoked salmon spread recipe. It is firm and a little on the drier side. Holds up great when combining with a creamy base.

Smoked salmon on a white plate.

NOTE: We don't recommend using lox or gravlax in this recipe.

Ingredients

Smoked salmon, baguette, capers, sour cream, butter, lemon juice, Greek yogurt, chives, shallot, and celery in individual dishes.

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

There are a number of ingredients in this spread recipe and we want to highlight a few of them.

  • We recommend using a cold- or hot-smoked salmon in this recipe, they'll hold up in the creamy base. We used a hot-smoked salmon.
  • Greek yogurt and sour cream make up the creamy base for this spread. You can substitute mayonnaise for the yogurt if preferred, but we recommend keeping the sour cream for best texture and flavor.
  • Capers add a hint of salty, tangy flavor to this spread while also providing some texture.
  • Sliced baguette and butter are used for the crostini. You could also use a more traditional crostini like in this Homemade Crostini or a bruschetta.

Fun Fact

Crostini and bruschetta are often used interchangeably, but they're actually different. Crostini are typically made from a smaller diameter loaf like a baguette, with a smoother, more even texture. Bruschetta, on the other hand, is a more rustic bread with lots of nice air holes - like sourdough - and is usually larger, thicker slices of bread. While both are toasted or grilled, you can use either type of bread for the other’s recipes, though they do have distinct characteristics.

While many people associate bruschetta with toasted bread topped with tomato and garlic, the term "bruschetta" actually refers only to the type of bread! Feel free to top it with whatever you like!

Step-by-step instructions

We mentioned that this recipe is very easy and quick to make.
It is ready in just minutes and has just a few steps.

Make the smoked salmon spread

Mixing smoked salmon with sour cream, Greek yogurt, celery, capers, chives, lemon juice, and shallots for smoked salmon spread.

Place the diced shallot, celery, and capers in a bowl with chopped chives, sour cream, Greek yogurt, fresh lemon juice, salt, and pepper and stir until well combined (image 1 & 2).

Break the smoked salmon up into large pieces, look for and remove any bones. Place in the bowl with the mixed ingredients (image 3). Gently stir until well combined (image 4).

Make the crostini

Buttered baguette slices toasted until crunchy.

Butter one side of each baguette slice and place, butter side up, on a baking sheet. Broil for 2-5 minutes, watching closely until they turn golden brown. Depending your oven's consistency, you might need to remove some slices as they brown and return the sheet pan to the oven to finish browning the rest.

These crostini differ slightly from our homemade crostini. We're using butter on each baguette slice and broiling just until the tops are crispy and golden brown, while the bottoms stay slightly softer.

We recommend setting a timer for 2 minutes and then watching
continually until they are done so they don't burn.

More fun facts

What's the difference between a spread and a dip? While they're often used interchangeably, they are a little different. A spread is thicker with a denser texture, meant to be spread onto items like bread or crackers. A dip, on the other hand, is usually thinner, making it easy to scoop up with things like chips or veggies.

While you could call this a salmon dip and enjoy it with veggies, it actually has more of a spread-like consistency, making it perfect for spreading onto bread or veggies rather than dipping.

Make ahead tips

This spread is great made ahead of time! Store in an airtight container in the refrigerator for up to 5 days, and just give a quick stir before serving.

For the crostini, it's best to prepare them on the same day, but they can be made up to a day in advance. Re-crisp them up in a hot oven for a few minutes before serving.

Smoked salmon spread on toasted baguette slices.

Substitutions

Use red onion instead of shallot for a sharper flavor, or substitute mayonnaise for the Greek yogurt for a little less tanginess. Use green onions or parsley in place of the chives.

Serve the spread with sliced baguette, bagel chips, or fresh veggies like celery, snap pods, carrots, jicama, or sliced bell peppers instead of crostini.

While smoked salmon adds a deep, savory flavor, you can also use baked salmon for a slightly different, but equally delicious, twist!

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 smoked salmon spread will last in an airtight container in the refrigerator for up to 5 days. It is great the next day on a sandwich!

Some other favorite appetizers

Butter toasted baguette slices with smoked salmon spread.

Love smoked salmon? Try our delicious Smoked Salmon Tater Tot Bites!

FAQ's

Is smoked salmon the same as lox?

No, they aren't the same. Lox is cured in brine but never actually smoked. Gravlax uses the same process as lox, but is seasoned with other ingredients. Cold-smoked and hot-smoked salmon are actually cooked.

We don't recommend using lox or gravlax for this recipe. Use cold- or hot-smoked salmon.

Can I freeze this smoked salmon spread?

While you can freeze smoked salmon on its own, we don't recommend freezing this spread. Ingredients like Greek yogurt, sour cream, shallots, chives, capers, and celery don't maintain their texture well after mixing and freezing. Freezing may result in a mushy, watery spread that lacks the fresh texture and flavor when made fresh.

Does this have to be served as an appetizer?

Absolutely not! One of our favorite ways to serve this spread is in a sandwich on some artisan bread with some crispy, crunchy lettuce - so good!

Smoked salmon spread on toasted bread slices.

Crab Stuffed Shrimp

by Leave a Comment

Impress your guests with these delicious and elegant crab stuffed shrimp. A perfect appetizer or main dish for holiday gatherings, date nights, or special occasions.

Crab stuffed shrimp on a plate with dill dip.

This crab stuffed shrimp recipe is like a crab cake tucked inside a jumbo shrimp, all wrapped up in a buttery hug! Ready in just 35 minutes, these extra jumbo shrimp stuffed with crab are an elegant treat for hectic weeknights, company dinners, holidays, or special gatherings. Easy to make, delicious to eat. Serve with homemade dill dip (recipe included).

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Let's talk shrimp

What's the difference between shrimp and prawns?

Shrimp and prawns are similar in appearance but are actually different animals with some key physical differences. One visible difference is that prawns have straighter bodies because their structure doesn't allow them to curl like a shrimp. Typically, prawns are larger and have a slightly sweeter flavor compared to shrimp.

Shrimp sizes

The numbers on a bag of shrimp indicate how many shrimp to expect in a pound. According to Wild American Shrimp, here's a general guide on shrimp sizes:

  • 61 - 70 shrimp per pound - Extra small
  • 51 - 60 shrimp per pound - Small
  • 41 - 50 shrimp per pound - Medium
  • 31 - 35 shrimp per pound - Large (good size to price balance)
  • 26 - 30 shrimp per pound - Extra Large (good size- to price balance, commonly found in stores)
  • 16 - 20 shrimp per pound - Extra Jumbo (used in this recipe)
  • 13 - 15 shrimp per pound - Colossal (up to 6 inches, suitable as a main course)
  • Under 12 shrimp per pound - Super Colossal (up to 6 inches, great as a main course)
  • Under 10 shrimp per pound - Extra Colossal (up to 8 inches)

These numbers and names may vary slightly by brand but generally follow these groupings.

Crab basics

For more information about crab, check out our Appetizer Crab Cakes post.

There are over 4,500 species of crab worldwide, but in the United States we typically see two: Dungeness crab from the West Coast and blue crab from the East and Gulf Coasts. Crab meat is often sold as either lump crab meat (mainly from the body) or claw crab meat (from the claws).

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 or imitation crab - which is processed fish meat, not real crab.

YIELD WHEN SHELLING CRAB: Experienced shellers can yield about 26% of crab meat by weight (crab meat to the whole crab), while beginners will average between 18% and 22%. 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!

Ingredients

Jumbo shrimp, crab, mayo, egg, salt, pepper, dry mustard, old bay, Worcestershire, butter, and green onion for crab stuffed shrimp.

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

  • We recommend using extra jumbo shrimp (sometimes called a super jumbo shrimp) or large prawns. Easy-peel, deveined shrimp are easiest - just peel and butterfly, no need to devein.
  • Being in the Pacific Northwest, we used Dungeness crab for this recipe, but blue crab is equally delicious. Any crab meat - lump or claw - will work well, just be sure to check for and remove any shells or cartilage pieces.
  • A small amount of bread crumbs helps the crab mixture hold together.
  • Fresh dill and a dash of fresh lemon juice add some freshness to this dip.
  • We like Old Bay Seasoning, but your favorite seafood seasoning will also work.
  • Don't skip the dry ground mustard and Worcestershire sauce - they really enhance the flavor.

Make the homemade dill dip

Making dill dip with fresh dill, lemon, greek yogurt, mayo, salt, and pepper.

Begin by gathering fresh chopped dill, fresh lemon juice, mayonnaise, sour cream, salt, and pepper (images 1 & 2) for this homemade dill dip. In a small bowl, combine all ingredients, seasoning with salt and pepper to taste (image 3) and stir until well combined (image 4). Store in an airtight container in the refrigerator until ready to use or for up to 4 days.

Mix the crab stuffing

Making the crab mixture for the stuffed shrimp.

Add the egg, mayo, seasonings, bread crumbs, Worcestershire, and green onion to a bowl (image 1). Stir until all the ingredients are well mixed (image 2), then gently fold in the crab meat (image 3) and stir until evenly mixed (image 4).

Butterfly the shrimp

Butterflying jumbo shrimp.

Gather your extra jumbo shrimp (image 1) and peel, and devein if necessary. Using easy-peel, deveined shrimp, can make this step quicker, as it eliminates the need to devein each shrimp. You can leave the tails on for presentation or remove them to keep things simpler for guests. It can be annoying trying to find a place to dispose of shrimp tails when at a party.

Once peeled, use a sharp knife to butterfly the shrimp by making a shallow cut along the back, starting about ¼ inch from the tail (image 2) and stopping just before slicing through the bottom. The shrimp should open like a book (image 3).

Repeat with each shrimp (image 4), rinse in fresh water, and set aside until ready to fill.

Stuffing the shrimp

Stuffing butterflied shrimp with seasoned crab mixture and brushing with butter.

Open one of the butterflied shrimp flat, like a book (image 5). Gently press about 2 teaspoons of filling together in your hand - to hold its shape - and place it on the opened shrimp. Arrange in a buttered baking dish (image 6). Repeat with remaining shrimp and filling (image 7). Before baking, brush melted butter over the tops of the filled shrimp (image 8).

Bake until the shrimp are fully cooked and the crab mixture is golden brown.

Golden brown jumbo shrimp stuffed with crab in glass baking dish.

Make ahead tips

  • Make the dill dip up to 4 days in advance, store in an airtight container in the fridge.
  • Mix the crab filling up to 2 days in advance, store in an airtight container in the fridge.
  • Butterfly the shrimp up to a day in advance and store in an airtight container in the fridge. Keep it fresher by adding some ice and chilled water to the dish with the shrimp.

Substitutions and additions

If extra jumbo shrimp aren’t available, smaller shrimp can be used, you'll have more servings—just adjust the bake time and add a bit more bread crumbs to help keep the filling in place.

For a tangier twist, swap Greek yogurt for mayo in the dip and crab filling.

Use your preferred seafood seasoning in place of Old Bay, and substitute stone-ground or Dijon mustard for dry ground mustard if desired.

Crab stuffed shrimp on a plate.

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, the baked stuffed shrimp will last in an airtight container in the refrigerator for up to 2 days, after that the shrimp may become tough and the crab mixture may become dry.

These leftover crab stuffed shrimp would be great cut into pieces (remove the tails if you left them on) and tossed with some pasta and sauce like in this White Wine Shrimp Alfredo or this Lemon Garlic Fish Pasta.

Some other favorite appetizers

Baked jumbo prawn stuffed with seasoned crab.

FAQ's

Do I use shrimp or prawns?

Shrimp and prawns, while a different animal, are similar in appearance and the names are frequently used interchangeably. For this recipe, either will work. We like the extra jumbo size - 16-20 shrimp per pound.

How do I serve these?

The size of the shrimp will somewhat determine how you serve them. The extra jumbo size lends itself to being picked up and eaten as an appetizer. A larger size may lean towards a main dish. No matter the size, these will be best served hot.

Do I have to use bread crumbs in the crab filling?

No, but they do hold the filling together. Without them, the crab meat may fall out of the shrimp. If serving as a main dish where guests will use a fork and knife, you can skip the bread crumbs. However, for appetizers, they help make the shrimp easier to handle.

Crab stuffed jumbo shrimp with dill dip on a plate.

Mini Cinnamon Muffins - with a twist!

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If you love cinnamon rolls, this mini cinnamon twist muffins recipe is destined to become a delicious addition to holiday breakfasts - Christmas, Thanksgiving, Easter - or any brunch spread. They are also vegetarian-friendly.  

Mini cinnamon twist glazed muffins on a board.

Made from scratch, these muffins combine the best of a cinnamon roll with the best of a cinnamon twist donut. Fluffy and soft with sweet cinnamon swirled throughout, these muffins are perfect for a casual breakfast and make a beautiful addition to holiday celebrations. Plus, they're ready in just a few hours, with most of the time waiting for dough to rise or bake.

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Ingredients

Ingredients for dough and filling for cinnamon twist muffins.

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

These twisted cinnamon rolls are made with an enriched dough, which has 'extra' ingredients—like sugar, eggs, milk, and butter—that create a softer, richer dough compared to a standard dough made with just yeast, flour, salt, and water. Here are a few key ingredients to note:

  • A high quality flour truly makes a difference. Our top choices for all-purpose flours are King Arthur or Bob's Red Mill. For an even deeper dive, the Everyday Artisan Bread Course is a great resource with real-world test results.
  • Honey helps activate the yeast faster and also sweetens the dough. You can substitute sugar for the honey if you prefer.
  • We use unsalted butter in our baking to control the salt in the recipe. If using salted butter, we recommend a slight reduction of the salt in the recipe.
  • Milk adds richness and softness to the dough. Whole, 2%, and 1% milk all work well. Warm the milk (100°F and 110°F) to help activate the yeast . Too hot, and it can kill the yeast (your dough won't rise); too cold the dough will rise very slow.
  • A brush of heavy cream on the top before baking helps keep the muffin tops soft.

PRO TIP: USE A KITCHEN SCALE

Measuring by weight (using a scale) is much more accurate than measuring by volume (using measuring cups). If you have a kitchen scale, please use it! Kitchen scales are relatively inexpensive and make a huge difference. (No kitchen scale? Measure your flour with the scoop and level method for best results!)

Bite-sized cinnamon twist muffins with glaze on a board.

How to Make Cinnamon Twist Muffins

These cinnamon muffins may seem like they have a lot of steps, but they're quite simple - I promise! Actual hands-on time is only around 30 minutes - the rest is just waiting for the dough to rise or bake. Here's the breakdown:

  • Make the dough (10 minutes): Proof the yeast and mix the dough.
  • First rise (1 hour) and mix filling (3 minutes): Cover the dough and let it rise in a warm place. Enriched dough doesn't rise a lot, but you'll see some rise. Mix the sugar, brown sugar, and cinnamon for the filling and set aside.
  • Shape (15 minutes) and final rise (30 minutes): Roll the dough, add the filling, cut into strips, twist, and place in mini muffin tins for a second rise. Preheat the oven during this rise.
  • Bake (15 minutes): Brush the tops of the muffins with heavy cream and bake until golden brown.
  • Glaze (5 minutes): Remove muffins from muffin tins, let them cool for at least 15 minutes, glaze, and enjoy!

Make the dough

Yeast, honey, cream, eggs, flour, butter, salt, and cream in a bowl for muffin dough.

We're using our KitchenAid stand mixer with the dough hook to make this dough, but you can also mix it by hand or with a hand mixer. Start by combining the yeast, honey, and warm milk in a bowl and let sit for about 5 minutes to proof the yeast (images 1 & 2). The mixture should start foaming and form air bubbles - this activates the yeast and confirms your yeast is good! Add the eggs and mix to combine (3 & 4).

Next, add the flour, melted butter, and salt stirring until fully combined with no dry flour visible (5 & 6). Continue mixing for an additional 1-2 minutes to ensure everything is well mixed and knead the dough a little.

Rise and mix filling

Dough in bowl covered with plastic cover.

Once the dough is fully mixed, cover the bowl and let it rise in a warm place. Placing it in the microwave or oven (with the light on or off) can help keep the temperature steady and draft-free. With the oven light on, it may rise faster - check it after 45 minutes instead of the full hour. If your home is warm (above 75°F) leaving the dough to rise on the countertop should be just fine.

When using the microwave or oven for dough rising, it's a good idea to place a reminder over the controls to prevent accidentally turning it on - not that we've ever done that ourselves! LOL

Cinnamon, sugar, and brown sugar filling in a bowl.

While the dough is rising, prepare the cinnamon sugar filling by combining the sugar, brown sugar, and cinnamon in a bowl (image 7). Stir until it is well mixed (8) and set aside until it's time to spread on the dough.

Shape and final rise

Roll out the dough and spread filling

Cinnamon twist dough, rolled out, spread with butter, and cinnamon sugar mixture.

After the dough has risen, transfer it to a lightly floured surface (image 9) and roll it into a 19x8 inch rectangle (10). Use a pastry scraper/chopper or knife to straighten the edges for even strips and less waste when cutting. Spread melted butter evenly over the dough, going all the way to the edges (11 & 12). Sprinkle the sugar-cinnamon filling over the buttered dough (13), and spread evenly from edge to edge (14).

In a traditional cinnamon roll, you typically leave about ½ inch of dough around the edges to help it stay together when rolled. However, for this recipe, we want the filling to reach all the way to the edges. Since the dough will be folded, cut, and twisted, we want that delicious cinnamon filling evenly distributed throughout.

Fold and cut the dough into strips

Strips of pastry filled with cinnamon sugar mixture.

Fold the long edge over so you have a 'dough, cinnamon-sugar sandwich' (image 15). Using a ruler mark every ¾ inch along the dough (16). Using a sharp knife or pizza cutter, cut the filled dough into strips (17), you should end up with 24 strips of ¾ inch filled dough (18).

Place twists in muffin pan

Twisting strips of cinnamon pastry and placing in a muffin tin.

Time to twist! If using a metal muffin pan, generously butter each muffin cup to prevent sticking (image 19) . Take a dough strip, twist the two ends in opposite directions to form a twist (20), wrap the twist around your finger (21), and place it into the buttered muffin cup (22).

TIP: We found the easiest way to fit the twisted cinnamon strips into the mini muffin cups was to place our finger with the twisted dough in the middle of the cup and then pull our finger out while tucking any ends into the space our finger made.

Repeat with the remaining strips. Lightly cover the dough and place in a warm place to rise for 30 minutes.

Bake

Unbaked and baked cinnamon twist muffins in muffin tins.

Brush the tops of the muffins with cream to help keep them soft as they bake. Bake until golden brown. If using a silicone muffin pan, it might take a few extra minutes for the dough to finish baking and get that golden brown color we are looking for.

Once they are done, remove from the oven. Remove the muffins from the muffin pan while still hot and let them cool on a cooling rack. Cooling them in the pan can make them harder to remove later and also make them sweat and get soggy.

PRO TIP: If you're having trouble getting the muffins out of the muffin cups, run a teaspoon around the edge and under the muffin scooping the muffin up and out of the muffin tin.

Glaze

Drizzling glaze with a spoon over mini cinnamon twist muffins.

Once the muffins have cooled, at least 10 minutes, mix powdered sugar, vanilla, and milk together to form a simple glaze. Add milk until you get the desired consistency. Use less milk for a thicker glaze that you can spread or more milk for a thinner glaze that you can drizzle. We use a spoon to drizzle our glaze over the tops of the muffins on the cooling rack. Add as much or as little glaze as you like.

Equipment

What mini muffin pan should you use?

We tested these in both metal and silicone mini muffin pans. They both worked great but there were a few differences to note.

Metal and silicone muffin pan and a muffin baked in each pan side by side.

A metal muffin pan MUST be buttered before using, skipping this step caused the muffins to stick every time! You don't need to butter the silicone as the muffins pop right out of them.

The silicone pan needs a little longer to bake in order to get that golden brown color. We also found they were a little softer on the sides and rose a little higher while baking, potentially due to straighter sides than the metal pans.

Both pans worked great so use what you have and like.

Favorite Riffs

Include additional 'warm spices' like a dash of ground cloves, nutmeg, or ginger. Add some chopped, roasted nuts (pecans, almonds, walnuts) to the filling. Use apple butter in place of the butter on the dough.

Use your favorite frosting. We are using a simple powdered sugar glaze on these cinnamon twist buns but these are equally good with a classic cream cheese frosting, maple frosting, or cinnamon glaze.

Cinnamon twist muffins with glaze on a board.

Make Ahead of Time

There are many ways to make these ahead of time. We've outlined a few of them here.

Bake in advance

Bake and store unglazed muffins in the fridge (up to 4 days) or in the freezer (up to 2 months). Warm muffins, thaw first if necessary, in a 300°F oven for 2-3 minutes until warm. Glaze and serve.

Freeze unbaked, formed muffins

To freeze and bake at a later date. Make per the recipe through forming the muffinsm but place them in an ungreased muffin tin. Place muffin pan in the freezer and freeze rolls about 2 hours or until they hold their shape. Once frozen, remove from pan, wrap them airtight in a group, or individually, store in an airtight container and return to the freezer.

To bake frozen rolls. Remove the rolls from the freezer the night before baking and place individual muffins in buttered muffin cups. Cover with a linen, wrap in a clean plastic bag and place in the refrigerator overnight. Bake the next morning as directed.

Alternate Baking Method for frozen rolls. Pull from the freezer in the morning, place in individual muffins in buttered muffin cups on the counter for at least 30 minutes while you preheat oven to 425°F. After brushing the top of the muffins with milk, loosely cover your dish with foil and place in the preheated oven. Immediately reduce the heat to 350 degrees. Bake 20-25 minutes covered, remove the foil and bake another 8-12 minutes until golden brown. 

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. If using the alternate baking method for frozen rolls we recommend using metal or silicone muffin pans.

Mixing dough day before

Mix the dough as directed, then cover with an airtight cover (or a piece of plastic wrap) and transfer to the fridge for up to 24 hours. The time in the fridge takes the place of the first rise on the counter. When you're ready to shape the cinnamon twists, pull the dough out of the fridge, let it warm up for an hour or so on the counter, then roll, fill, twist and bake normally.

How to Store

Store these mini muffins in an airtight container on the counter for up to 24 hours, in the fridge up to 4 days, and in the freezer up to 2 months. If storing longer than 1 day, we recommend leaving the glaze off and glazing right before serving. Reheat in a 300°F oven until warm.

Bite-sized glazed cinnamon twist muffins on a board.

Some FAQ's

Can I make these cinnamon muffins in advance?

YES! You can let the dough do its first rise in the fridge overnight. To shape the muffins, let the dough warm up for an hour or so on the counter, then roll, fill, twist and bake normally.

You can also bake the muffins in advance. Store unglazed muffins in the fridge up to 4 days or the freezer up to 2 months. Warm muffins, thaw first if necessary, in a 300°F oven for 2-3 minutes until warm. Glaze and serve.

See post above more even more information regarding muffins making in advance.

Can I freeze the cinnamon twist muffins?

Yes! These muffins freeze quite well. Let cool completely, then store unglazed, cinnamon twist muffins in an airtight container in the freezer up to 2 months. Defrost in the fridge overnight and pop into a 300°F oven for 2-3 minutes to warm the rolls back up before glazing. We recommend freezing cinnamon twist muffins unglazed and adding the glaze right before serving.

The post above lists more information regarding freezing the muffins before baking.

Do I have to use bread flour?

No! This recipe is written for all purpose flour. You can use bread flour if you like and they will still work. One of the main differences between bread flour and all purpose flour is the amount of protein; bread flour has more protein. More protein will affect the texture but both will work great. We love the way Everyday Artisan Bread Course breaks this down so it is easily understood.

Why are my muffins heavy or dense?

There are many reasons this can happen but two very common reasons.
1. Your yeast isn't active. Make sure you proof your yeast with milk at the correct temperature to ensure it's active. Remember, milk too hot will kill the yeast. No bubbles? It probably isn't active. Try some newer yeast.
2. Too much flour was used. The most reliable way to measure flour (and dry ingredients) is with a scale. If you are using an 'artisan flour' it may have different properties and you may need to use less (or more) flour to get the right dough feel. We suggest you make these twist muffins with all purpose flour first to see what the dough should feel like before trying artisan flours.

More breakfast pastry recipes

Mini cinnamon twist muffins with a sweet glaze on a board.

Pumpkin Bars

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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 bar on a plate.

You know it's fall when pumpkin treats are everywhere! This pumpkin bar recipe with cream cheese frosting brings all the cozy autumn vibes, plus they're ready in just an hour. With a yield of 35 - 2 x 2 inch bars or 70 - 2 x 1 inch bars this is perfect for a large group at your holiday parties, potlucks, or treating friends and neighbors to a taste of fall!

Is it a bar or a cake?

Though bars and cake share similarities, there are some key differences.
Cakes typically have more liquid, making them lighter and taller, and are often baked in round pans and sliced into wedges or baked in a rectangular pan and cut into squares.
Bars, however, are usually baked in rectangular or square pans, are denser and richer, and will sometimes have a crust pressed into the bottom.

Need other desserts for a crowd?
Try our Brownie Bites!

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Ingredients

Pumpkin bar ingredients.

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

These pumpkin bars are fairly simple to make, but here are a few tips:

  • Pumpkin puree. We use a whole can of Libby's 100% pure pumpkin in this recipe to bring in lots of pumpkin flavor. Look for canned pumpkin labeled as pure pumpkin, solid packed, or 100% pumpkin, this should be available in your grocery store. Avoid pumpkin pie filling or mixes with added ingredients.
  • Pumpkin spice. We used Simply Organic pumpkin spice (also called pumpkin pie spice) for convenience - it is available at most grocery stores. Pumpkin spice varies by brand, so adjust to taste or make your own spice with cinnamon, ground cloves, ground ginger, ground allspice, and ground nutmeg.
  • Butter and sugar. Use softened butter so it combines completely with the sugar, combining them completely is known as creaming the butter and sugar.
  • Frosting. For a smooth cream cheese frosting, soften both the cream cheese and butter. If too firm you may end up with lumps of them in your frosting. We recommend removing them from the fridge while you mix and bake the bars.

Equipment

While these pumpkin squares can be mixed by hand, it will take a lot of work! Creaming the butter and sugar for the batter and blending the cream cheese and butter for the frosting is much easier with a stand mixer or hand mixer.

For best results, use a half sheet pan to get the perfect bar thickness! A smaller pan will require a longer bake time and yield thicker bars.

An offset spatula is helpful for spreading the batter evenly in the sheet pan and frosting the bars. While a regular spatula works, the bent shape of an offset spatula makes it easier to reach the corners and achieve an even layer.

Use a kitchen scale for best results

Measuring ingredients, like flour, by volume (with a measuring cup) is notoriously unreliable: Because each person measures a cup of flour a little bit differently, it's easy to accidentally use too much flour in a recipe and end up with dry, dense baked goods.

But when you measure your flour in grams with a kitchen scale, you get a perfect measurement every time - so if you have a kitchen scale, please use it! (No kitchen scale? Measure your flour with the scoop and level method for best results!)

Making the pumpkin bars

Make the batter

Mixing butter, sugar, pumpkin, eggs, flour, and spices for pumpkin bar batter.

Using the paddle attachment on a stand mixer (or use a hand mixer), cream the softened butter and sugar together (image 1 & 2). Add the pumpkin puree and eggs, mixing until combined (image 3 & 4). NOTE: the batter may appear slightly clumpy, with bits of creamed sugar in the pumpkin mix. Next, add the all-purpose flour, baking powder, baking soda, salt, and pumpkin spice (image 5), mixing just until combined (image 6).

Spread in the pan

Dollops of pumpkin bar batter on a sheet pan with an offset spatula.

Scoop spoonfuls of the pumpkin dough onto the prepared half sheet pan (image 7). Use an offset spatula (shown in image 8) to spread the batter evenly to the edges and corners, creating a smooth, even layer across the pan.

Bake the pumpkin bars

Sheet pans showing unbaked and baked pumpkin bars.

With the pumpkin batter evenly spread across the half sheet pan (image 9), bake in a preheated 350°F oven for about 18 minutes, or until a toothpick or cake tester inserted into the center comes out clean (image 10). Let the bars cool completely on a wire rack.

Frosting the pumpkin bars

Make the frosting

Mixing cream cheese, butter, vanilla, and powdered sugar for cream cheese frosting.

Start with softened butter and cream cheese for the frosting, and use a hand mixer or a stand mixer for easier blending. Add the butter, cream cheese, and vanilla to a mixing bowl (image 1) and mix until smooth with no visible lumps. Add about a cup of the powdered sugar (image 2) and mix on low until fully combined. Continue adding powdered sugar in small amounts (image 3) and mixing until all of the powder sugar is blended in, resulting in a creamy frosting (image 4).

Frost the bars

Frosting baked pumpkin bars in a half sheet pan.

After the pumpkin bars have cooled and the frosting is made (Image 5), drop spoonfuls of the cream cheese frosting across the surface of the bars. Use an offset spatula to spread the frosting evenly over the bars (image 6).

Substitutions and additions

While we love this cream cheese frosting on these pumpkin bars, a  maple fudge frosting would also be delicious! No pumpkin spice? Substitute with 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each ground cloves and nutmeg. In a pinch, cinnamon alone works, though it won't have the depth of fall flavors.

For extra texture, add a handful of chocolate chips or toasted walnuts or pecans to the batter before baking, or sprinkle toasted nuts on top of the frosting.

Cutting bars

Pumpkin bars with cream cheese frosting cut in a sheet pan.

To give each pumpkin bar a uniform look and moist edges, trim the edges by running a sharp knife about ¼ inch in from each side of the sheet pan. After trimming, you'll have 35 bars, each approximately 2 ¼ x 2 ⅛ inches - perfect for serving a crowd! For smaller portions, cut each bar in half for thinner rectangles or slice diagonally for triangles, yielding 70 bars.

Pro Tips

Let the frosting set for at least 10 minutes before cutting to ensure smooth, clean slices. This gives the frosting time to firm up a bit.

Use a sharp knife and CAREFULLY wipe it on a damp towel between each cut to keep the frosting smooth. NOTE: In the photo above, you can see the difference - cuts made after wiping the knife are smooth, while any clumps of frosting indicate a cut made without wiping the knife.

Pumpkin square on a plate.

Make ahead of time

Prepare these bars ahead of time! For the best results, store unfrosted bars in an airtight container at room temperature if serving within a few days, then frost on the day you plan to serve. Frosted bars can also be refrigerated for up to 5 days. If making further in advance, wrap unfrosted bars tightly and freeze for up to 3 months—just thaw, frost, and serve when ready.

Storing leftovers

Anything with cream cheese frosting should be refrigerated. Place the frosted bars in a single layer in an airtight container and refrigerate for up to 5 days. NOTE: unfrosted bars can be stored on the counter in an airtight container.

To freeze, wrap unfrosted pumpkin bars tightly and freeze for up to 3 months. When ready to serve, simply thaw, frost, and enjoy!

Pumpkin bar on a plate.

Some common FAQs

Do I have to have a mixer to make these?

No, but mixing by hand can be challenging! For the batter, you want to make sure the butter and sugar are fully combined (called creaming), creating air pockets needed for a light airy texture. Without thorough mixing, the bars may turn out denser and less fluffy. For the frosting, if the butter and cream cheese aren't fully combined, it may end up with lumps, making it less smooth and creamy.

Can pumpkin bars be frozen?

Yes! We recommend freezing them unfrosted for best results. To freeze, wrap unfrosted pumpkin bars tightly and freeze for up to 3 months. When ready serve, simply thaw, frost, and enjoy!

Can I make these ahead of time?

Yes. For best texture and flavor, store unfrosted bars in an airtight container on the counter if serving within 2-3 days, and frost on the day you plan to serve them. You can also refrigerate frosted bars for up to 5 days. To prepare up to 3 months in advance, wrap unfrosted bars tightly and freeze. Simply thaw and then frost when ready to serve.

What can I use instead of pumpkin spice?

We use pumpkin spice as a handy shortcut to avoid measuring multiple spices. However, you can easily substitute it with 2 Tablespoons cinnamon, ¾ teaspoon ground ginger, ¼ teaspoon allspice, and ½ teaspoon each of ground cloves and nutmeg.

More recipes for a crowd

Pumpkin bar on a leaf plate with a bite on a fork.

The Best Goat Cheese Appetizers for the Holidays

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Goat cheese has a creamy texture and tangy flavor that pairs amazingly with a variety of other ingredients, making it a favorite when creating simple, yet delicious, appetizers! Served with fresh fruits, drizzled with honey, added to savory ingredients, served atop crostini, there are endless possibilities when you want to impress your guests.

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If you haven't tried goat cheese, also called chèvre (which is French for goat), we want to introduce you to a delicious creamy, tangy delight! These goat cheese appetizer recipes are delicious, fast, and easy to make. They're perfect for your next party, family get together, or any day treat to yourself!

Goat cheese comes in a wide variety of forms - a creamy blue cheese, firm wedges, a crumbly log. Each type offers its own unique texture and flavor, making goat cheese as diverse as it is delicious.

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Types of goat cheese

The aging time of goat cheese directly affects its texture and flavor.

Most recipes calling for goat cheese typically use fresh goat cheese, like what you normally find in the deli section from companies like Vermont Creamery

  • Most grocery stores carry fresh or semi-soft goat cheese, usually found in the deli section. We love Vermont Creamery for its consistent delicious flavor and creamy texture.
  • For a wider variety, visit a cheese store or a well-stocked cheese counter, where you'll find options like blue, stinky, brie-style, and even Loires, named after France's Loire Valle. These are delicious to experiment with on a cheese board or in the recipes we've included.

How to buy and store goat cheese

Fresh goat cheese should have firmness rather than mushiness, which can indicate excess water content. If it's sold in wedges, make sure the rind hasn't separated from the cheese, which may suggest the cheese is old and has been sitting for awhile.

Goat cheese comes in various shapes - logs, discs, pyramids, or blocks - and can be plain or coated in herbs. The shape doesn't affect the flavor of the goat cheese.

It's best to buy only what you need and use the cheese quickly before it dries out. If you have leftovers, avoid plastic wrap and store it in an airtight container to keep it fresher longer.

We've included goat cheese appetizers recipes, but it's also fantastic in a varitey of other dishes!

  1. Crumbled in salads
  2. Melted into mac and cheese
  3. Sprinkled on pizza or calzones
  4. Spread on flatbread, or galettes
  5. Garnishing soup
  6. Melted in a grilled cheese sandwich

Our Favorite Recipe

Baked mushrooms caps stuffed with fresh herbs and goat cheese mixture.

Asking us to pick one favorite recipe is...unfair. But if we had to choose JUST ONE DISH from this recipe collection, it would be THIS ONE.

It's a stuffed mushroom - do we really need to say more? Tangy goat cheese, fresh herbs, all melted together inside a savory mushroom cap - it's magic in one bite! Plus: they're quick and easy to make. Any leftovers? Chop them up and heat with fresh cooked pasta for a next day meal.

Recipes for Goat Cheese Appetizers

This collection features our favorite goat cheese appetizer recipes from our archives, plus a few delicious ideas from other recipe developers!

Blackberry goat cheese crostini

Blackberry Goat Cheese Crostini

Easy blackberry goat cheese crostini are the perfect decadent bite that’s sure to be a hit! A beautiful and delicious addition to your holiday spread!

Photo & Recipe: Life As A Strawberry

Blackberry Goat Cheese Crostini
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
Whipped Goat Cheese.

Whipped Goat Cheese

This easy whipped goat cheese recipe makes a creamy spread that's perfect as a dip, over crostini, or added to your favorite pasta!

Photo & Recipe: Life As A Strawberry

Whipped Goat Cheese
Strawberry Goat Cheese Crostini.

Strawberry Goat Cheese Crostini

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

Strawberry Goat Cheese Crostini
Pumpkin Galette

Pumpkin Galette

Brown butter pumpkin galette topped with caramelized onions and tangy goat cheese. This savory pumpkin galette makes a perfect Thanksgiving appetizer!

Photo & Recipe: Coley Cooks

Pumpkin Galette
Pear and Goat Cheese Crostini.

Pear and Goat Cheese Crostini

This Pear and Goat Cheese Crostini is super easy and fast to make. It is ready in minutes with just a few ingredients. The best part - IT'S DELICIOUS!

Pear and Goat Cheese Crostini
Peach Bruschetta with Whipped Goat Cheese.

Peach Bruschetta with Whipped Goat Cheese

This easy peach appetizer with whipped goat cheese, fresh basil, and balsamic glaze is perfect for entertaining or as a light dinner!

Photo & Recipe: Life As A Strawberry

Peach Bruschetta with Whipped Goat Cheese
Herbed Goat Cheese Roll.

Herbed Goat Cheese Roll

This tangy goat cheese log rolled in fresh herbs is a delicious addition to your next cheese platter, appetizer table, or just enjoy it by yourself!

Herbed Goat Cheese Roll
Fried Goat Cheese Balls.

Fried Goat Cheese Balls

Crispy, golden fried goat cheese balls with a creamy, melty center, ready in 30 minutes. A perfect appetizer for holidays, game day, or movie night!

Photo & Recipe: Ahead of Thyme

Fried Goat Cheese Balls
Herb marinated goat cheese.

Herb Marinated Goat Cheese

Effortlessly elegant, this herb marinated goat cheese is a simple yet gourmet appetizer that’s sure to impress at any gathering!

Photo & Recipe: Life As A Strawberry

Herb Marinated Goat Cheese

Frequently Asked Questions

How do I store goat cheese?

Goat cheese dries out fairly fast which means it will loose it's freshness, so it's best to buy just what you need and use it promptly. Here are some guidelines for when you have extra cheese.

• Don't store it in plastic wrap! This can cause moisture to build up and the cheese to become wet, which makes the cheese spoil faster and causes it to loose flavor faster.

• Store in an airtight container or wrap in parchment paper (or waxed paper) in the refrigerator. These methods allow the cheese to breathe and prevents additional moisture building up.

Is all goat cheese the same?

Not at all! Goat cheese varies widely in both texture and flavor, it's affected by where the goats are raised, their diet, and the aging process used in the cheese production. The most familiar type is fresh, semi-soft goat cheese, usually aged 8-15 days. It has a tangy flavor, a soft, creamy texture, and is often sold in a log shape in the deli sections.

There's also a firmer variety, aged 3-4 weeks, which has a drier texture and a richer flavor. Finally, ripened goat cheese, aged over 2 months, is even firmer, more crumbly with a stronger, more complex flavor, and a wrinkled rind.

Then you have different flavors and types; herb, fruit and herb, gouda, cheddar just to name a few. A cheese store or a well-stocked cheese counter should carry a wider variety of goat cheese.

What does goat cheese go with?

The recipes for goat cheese appetizers in this post are just one way to use goat cheese. It is also great crumbled in salads, melted into mac and cheese, sprinkled on pizza or calzones, as a garnish for soup, or melted in a grilled cheese sandwich!

We hope you loved this guide to goat cheese appetizers! If you have any questions, drop a comment below. For more easy ideas to help you entertain with confidence, check our full recipe index.

More Recipes for Casual Entertaining

6 Halloween Muffins Perfect for Spooky Season

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Bring some trick-or-treat energy to your morning routine with these halloween muffin recipes. Perfect for breakfast or brunch during spooky season!

Halloween muffins.

Hearty, cozy homemade muffin recipes are a perfect blank canvas for festive Halloween decorations!

In this collection, we're sharing a few of our favorite autumn muffin recipes - from classic pumpkin muffins to banana muffins and beyond - that are easy to dress up for fright night. These tasty halloween muffins and decorating ideas are easy and fun for kids and adults alike!

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How to decorate halloween muffins

Muffins can pose a bit of a challenge to decorate for holidays, because unlike Halloween cupcakes, muffins typically aren't topped with heaps of frosting and other sugary decorations. Still, there are a few fun ways to dress up your favorite homemade muffins for halloween!

  • Festive sprinkles. Googly-eye sprinkles, halloween colored sprinkles, or sprinkles shaped like favorite decorations (pumpkins, ghosts, skills, spiders, and more!) are an easy way to add the Halloween spirit to any muffin recipe. You can even sprinkle them on muffin tops along with your favorite cinnamon streusel topping!
  • A drizzle of icing is perfect for adding pizzazz to your halloween muffins. Try a few back and forth motions for a mummy muffin, draw a quick spiderweb, or make the outline of a ghost!
  • Fresh fruit. Cut your favorite fruit into pieces, and use them as building blocks to create your favorite halloween shapes.

Our favorite recipes

Green monster muffins.

Green Monster Muffins

These spooky monster-themed muffins are bright green thanks to spinach and avocado blended into the batter. Top with googly-eye sprinkles and chocolate chips!

Photo & Recipe: Thriving in Parenting

Green Monster Muffin Recipe
Pumpkin cream cheese muffins.

Pumpkin Cream Cheese Muffins

This Starbucks copycat recipe features a dollop of cream cheese in the center of each muffin. Add some googly eye sprinkles or a few dots of dark frosting to add eyes and create cream cheese "ghosts."

Photo & Recipe: Basics with Bails

Pumpkin Cream Cheese Muffins
Spider web chocolate muffin.

Chocolate Spiderweb Muffins

A cozy chocolate muffin is drizzled with a thin layer of marshmallow topping for a fun spiderweb effect! Top with a plastic spider or your favorite spooky sprinkles.

Photo & Recipe: Eat Cook Bake

Spider Web Muffins
Small batch banana muffins.

Small Batch Banana Muffins

Only need a few muffins? This small batch banana muffin recipe makes six muffins and needs just one ripe banana! The recipe includes chocolate chips, but it's perfect for adding Halloween sprinkles or a drizzle of festive icing.

Photo & Recipe: Life As A Strawberry

Small Batch Banana Muffins
Halloween muffins.

Squash Muffins with Fresh Fruit Decorations

These muffins feature pumpkin or butternut squash purée and no refined sugar! With instructions to make witch, spider, dracula, and pumpkin decorations out of fresh fruit!

Photo & Recipe: In The Playroom

Squash Halloween Muffins
Apple butter muffins.

Cinnamon Apple Butter Muffins

Have extra apple butter lying around? Turn it into these cozy apple butter muffins! The fruit-forward, cinnamon-y muffins are topped with a quick crumble and are a great blank canvas for a bit of icing or some spooky sprinkles.

Photo & Recipe: Life As A Strawberry

Apple Butter Muffins

We hope you loved this guide to Halloween muffin ideas! For more easy ideas to help you entertain with confidence, check out our full recipe index.


Sweet Garlic Meatballs

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These sweet garlic meatballs, with their irresistible sweet and savory flavors, are sure to become a new favorite in your recipe collection! Ready in just 30 minutes using your favorite meatballs!

Appetizer meatballs in a sweet garlic sauce in a serving bowl.

These cocktail meatballs put a delicious twist on a classic cocktail meatball appetizer. The combination of garlic honey meatballs and a savory soy-mirin sauce make these an irresistible treat for family dinners, big game day, holidays, or a casual party. Sure to become a new staple in your recipe collection! 

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A few notes about ingredients

Meatballs, honey, brown sugar, soy sauce, mirin, and minced garlic in individual dishes.

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

  • Meatballs. Make your own our use a pre-made, fresh, or frozen cocktail meatball. We keep these meal prep turkey meatballs in the freezer to save time.
  • Mirin. This is a Japanese rice wine with a slightly sweet flavor. It is similar to sake but usually less expensive, a little sweeter, and with a lower alcohol content. It works great in glazes and sauces. You can find mirin in most grocery stores in the United States.
  • Staples. Honey, brown sugar, and soy sauce round out the ingredients for our sauce.

Meatballs

Use your favorite meatballs, homemade or store bought, in this garlic meatball recipe. Lean ground beef, ground chicken, ground turkey, ground pork, or a combination of them all works great! A 2-3 teaspoon sized cookie scoop is the perfect size for a 1-inch cocktail meatball. Make them bigger or smaller depending on your event and how you are serving them.

Love cocktail meatballs?
Try one of our other favorite meatball recipes.
Brandy Meatballs

How to make cocktail sweet garlic meatballs

We start by making honey glazed meatballs and then toss them with a sweet and savory soy-mirin sauce. So easy and quick to prepare.

Baking meatballs

Unbaked meatballs in a baking dish showing steps to baking them.

Place your unbaked meatballs in a baking dish (image 1). Bake for 10 minutes, remove from the oven and add the honey (image 2). Stir well to coat the meatballs with the honey (image 3). Continue baking until meatballs are done (image 4). NOTE: if you are using a pre-baked meatball, toss the meatballs with honey and heat in the oven until warm (image 2-4). Then continue with the remaining recipe steps.

Make sauce

Soy sauce, mirin, brown sugar, and garlic cooking in a saucepan.

While the meatballs are baking, make your sauce.

Combine all of the sauce ingredients; minced garlic, soy sauce, mirin, and brown sugar, in a sauce pan (image 5). Place on the stovetop over medium heat and heat until it begins to boil (image 6 & 7). Reduce heat and gently simmer until the sauce has thickened (image 8). Set aside until ready to combine with the meatballs.

Baked appetizer meatballs in a sweet garlic sauce in the baking pan.

Once the honey glazed meatballs are done baking, carefully remove the pan from the oven. Gently pour sauce over the meatballs, stir until meatballs are coated. Serve warm.

Make ahead of time tips

If making your own meatballs, make them ahead of time. Pre-bake them or store them unbaked in an airtight container in the refrigerator, up to 5 days, or in the freezer up to 2 months. If frozen, thaw completely before continuing with recipe.

Make the meatball sauce up to 3 days in advance and keep in an airtight container in the fridge until ready to heat and serve the meatballs. If pouring cold sauce over cold, pre-cooked meatballs, place baking dish in the oven to heat the sauce and meatballs before serving.

REMEMBER: If using a glass or ceramic dish
- do not place the cold dish into a hot oven
- do not pour a cold liquid into a hot dish
the temperature difference can cause the dish to break

Favorite riffs

If you can't find mirin use dry sherry, sweet marsala wine, rice vinegar, sake, or a dry white wine.

Substitute honey for the brown sugar in the sauce.

Make meatballs any size you want. These are great as a cocktail meatball on a party buffet but would be equally good a little bigger served as an entrée over steamed rice or noodles. If serving as an entrée we recommend doubling the sauce.

Cocktail meatballs in a sweet garlic sauce.

How to serve sweet garlic meatballs

Serve as an appetizer

We want all appetizers to stay at a food safe temperature and these meatballs are best served warm. We recommend serving these appetizer, honey garlic meatballs in a chafer, crockpot, or in a heat safe dish on a warming tray.

After serving cocktail meatballs at hundreds of catering events, we found if served with a spoon, guests will eat MANY, MANY more than if we serve them with a pick. We like to use a reusable toothpick, but recognize if you are hosting a large party this may not be feasible. For large parties use a decorative toothpick when possible - like a bamboo knotted toothpick. These are found at most party stores, some grocery stores, or restaurant supply stores.

NOTE: We do not recommend using colored toothpicks
as the color can come off on the food. 

Place a dish of picks next to the warm meatballs. We like shot glasses to hold our clean picks. Place a few picks in the meatballs, so people see how to serve them, and continue to do so throughout the event as meatballs and picks are removed.

Here are a few of our favorite pick sources.

Appetizer meatballs in a sweet garlic sauce in a serving bowl.

Serve as an entrée

Make a larger meatball and serve this dish as an entrée with steamed rice or noodles and some vegetables. We recommend doubling or tripling the sauce recipe if serving over rice or noodles.

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 sweet garlic meatballs will last in an airtight container in the refrigerator for up to 5 days. Rehead on the stovetop, in the microwave, or in the oven until warm.

Other favorite cocktail meatball recipes

Are these sweet garlic meatballs gluten free?

It depends on the meatballs used. If the meatballs and soy sauce are gluten free then this dish is gluten free. To be sure, confirm the actual brands you're using are gluten free.

What size should the meatballs be?

We like a 1-inch cocktail meatball made with a 2-3 teaspoon sized cookie scoop. Make them bigger or smaller depending on your event and how you are serving them.

How many meatballs do I make per person?

Tough question! It depends on what else you are serving, what type of party it is, how you serve them (with a spoon or picks), and the time of your event. In general, people LOVE these meatballs and eat a lot. If this is a super bowl party with lots of snack-y food, people will graze on them for hours - serve in a slow cooker or chafer to keep them warm - and plan 2-3 per person per hour. If this is a Christmas party with lots of hearty foods, people will probably eat 4-5. At the catering company we would always double or even triple the amount we thought we'd need because they were so good. We always recommend making more than you think you need, they will be eaten and are great the next day!

Appetizer meatballs in a sweet garlic sauce in a serving bowl.

Mini Puff Pastry Apple Tart

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This mini puff pastry apple tart (a fun twist on the classic apple pie) is sure to WOW your friends and family! Individual-sized for easy eating and bursting with cuteness! Vegetarian.

Mini puff pastry apple filled tarts dusted with powdered sugar.

This easy apple tart on puff pastry is made using a frozen puff pastry sheet that is cut, shaped, and topped with diced, sugar-spice coated apples. The charm is in the way the pastry is cut and shaped, creating irresistibly cute, bite-sized desserts!

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INGREDIENTS

These tartlets are easy to make with just a few ingredients some of which we've highlighted here.

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

  • Apples. Use your favorite baking apple - a firm apple that holds up when baked; there are so many to choose from - Granny Smith, Honeycrisp, Jonathan, Braeburn, or Pippin. Gala and Fuji apples are a little to soft for our taste. BUT, any apple will work, some will bake up softer than others but the taste will still be delicious.
  • Sugar. We don't use a lot of sugar in this recipe but, depending on the sweetness of your apples, you can definitely add more or less to suit your taste.
  • Spices. We're sticking with the classics for apple pie here, cinnamon and fresh ground nutmeg. Adding some ginger or allspice is also delicious.
  • Puff pastry. We simplify this recipe by using a frozen sheet of store-bought puff pastry. We like Pepperidge Farm Puff Pastry Sheets, they are consistent, good, and readily available in the freezer section at most grocery stores. Make your own puff pastry for a 'bushel full' of extra points! Let us know if you make your own!

WHAT IS PUFF PASTRY DOUGH

Puff pastry is a laminated dough made by rolling many alternating layers of dough and butter together and repeating this process again and again to create a multilayered dough. When the dough bakes at a significantly high temperature, the moisture in the butter converts to steam causing the layers of dough to puff up. The result is a flaky pastry that is delicious in both sweet and savory dishes.

Try some of our favorite puff pastry recipes.
SWEET: Puff Pastry Peach Tartlets
SAVORY: Tomato and Corn Pastry

HOW TO MAKE EASY APPLE TARTS WITH PUFF PASTRY

THAW PUFF PASTRY

Remove the puff pastry sheet from the freezer early enough to thaw; on the countertop 30-60 minutes or in the refrigerator 4-5 hours. It is best to use cold, thawed puff pastry sheets. We like to thaw it in the refrigerator overnight to make sure it is thawed, yet still cold.

PREPARE THE APPLE FILLING

Small diced apples mixed with sugar, flour, cinnamon, and nutmeg.

Peel and core your apples. Dice them into SMALL pieces (they need to fit in the small cups we are making) and add to a mixing bowl along with sugar, cinnamon, nutmeg, and flour (image1). Mix until everything is well combined (image 2). Note: For an even coating, you may find it easier to mix the sugar, flour, and spices together first before adding them to the apples. This will help ensure everything is evenly distributed. Set aside until ready to fill puff pastry.

PREPARE PUFF PASTRY

Sheet of puff pastry being cut into small squares.

Place the sheet of thawed puff pastry on a lightly floured surface (image 3 above). Gently roll the pastry out to form a square roughly 10 inches x 10 inches (image 4). Cut the large pastry square into 4 equal sized smaller squares (image 5). Cut each quarter into 4 equal pieces (image 6).

WHY DO I HAVE TO ROLL THE PUFF PASTRY?

Rolling the dough smooths out the folds and also thins the dough a little to provide a better balance of pastry to fruit. Thicker puff pastry (not rolled) has too much dough for the small amount of apple filling we put on the dough. You can skip rolling the puff pastry for a thicker dough or to save a few minutes.

FORM THE SQUARE CUPS

Small puff pastry squares cut on opposite corners and folded to form a cup.

Starting in one corner, cut a slit ¼ inch from the edges about ⅔ of the way down the square. Do the same thing on the other edge of the slit. Repeat this for the opposite corner (image 7). (Now you have a square where the two opposite corners are slit on both sides; ¼ inch from the edges and about ⅔ of the way to the other corner.)

Brush an egg wash on the two edges of the cut piece (image 8). Take one of the slit edges and pull it up and over the bottom. Line up the edges with the inside edge of the opposite slit side (image 9). Take the other slit side and pull it up and over the bottom and line up the slit strip with the inside edge of the opposite slit side (image 10). (This will make a square ‘dish’ with two twisted ends.) Repeat this with each square.

FILL THE PUFF PASTRY CUPS

Small puff pastry squares filled with apple spice mixture.

Place each puff pastry cup on a lined baking sheet (image 11). Fill the middle of the pastry with some apple mixture (image 12). Try to keep the filling off of the folded-over edges of the pastry cup. Continue dividing the apple mixture between the remaining puff pastry shells (image 13). Brush the edges of the pastry with your egg wash (image 14). OPTIONAL: sprinkle a bit of demerara sugar on the top of the apples.

Bake until golden brown.

Baked puff pastry apple tarts on a sheet pan.

SUBSTITUTIONS AND ADDITIONS

This apple puff pastry tart recipe is easy to make your own. Add additional spices like ground ginger or allspice to the apples. Depending on the sweetness of your apples you may want to add more or less sugar. Use honey or maple syrup instead of white sugar.

Use diced nectarines, diced peaches, or fresh berries instead of apples. If using a different fruit, make sure you drain the fruit completely before filling the pastry.

We like making these puff pastry tarts in a mini tartlet size, making them easy to pick up and eat at parties without needing a plate and fork. However, you can make them into an individual sized pastry and serve them as a plated dessert. Keep in mind that baking time may vary based on the size; just be sure to bake until the pastry is a golden brown and fully cooked.

Mini puff pastry apple tarts on a lined sheet pan.

MAKE AHEAD TIPS

We think puff pastry bites are best when eaten within 24 hours of baking, but they will last up to 2 days in an airtight container in the fridge. Reheat in a 400°F oven for 3-5 minutes until the pastry is crisp and warm.

TIME SAVER TIPS

Forming the 'puff pastry cups' takes 10-15 minutes. If you don't have that time, omit steps 7-10 above and place a scoop of apple mixture in the center of the square, leaving about ¼ inch of pastry around the filling. The pastry will puff up around the apple mixture similar to how it puffs around the peaches in the Puff Pastry Peach Tartlets recipe.

While these only take about 45 minutes to make there are a few tips to save some time if you are baking them right before serving.

  • Cut all of the puff pastry into squares, slit the two corners, and form the cups. Place on a lined baking sheet. Cover tight and store in the fridge until ready to assemble. This can be done up to a day in advance.
    You can stack layers of parchment paper with the cut squares on them, don't press down on the layers or you'll crush the nice cup design you just made. This saves space in the fridge and makes it easy to transfer parchment sheets with the cut squares to baking sheets when needed.
  • Dice the apples and place in a bowl with 1 Tablespoon lemon juice and water. Make sure the apples are completely covered with the water-lemon juice mix. Cover and store in the fridge overnight until ready to assemble. Drain completely and mix with the sugar-spice mixture before filling the tartlet shells.
  • Have the egg wash made and stored in an airtight container in the fridge. This can be done a day in advance, just give a quick shake (or whisk) before using.

Filling the tartlets will take about 5 minutes, then bake and serve.

Mini puff pastry apple tarts on a table.

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 apple tartlets will last in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 3-5 minutes to crisp pastry and warm.

OTHER FAVORITE PUFF PASTRY BITES

Mini puff pastry apple filled tarts dusted with powdered sugar.

SOME FAQ'S

What apples are the best to use?

Any apple will work but some will bake up softer than others. Using a firm apple that holds up when baking is our preferred choice. There are so many good choices to choose from; Granny Smith, Honeycrisp, Jonathan, Braeburn, Pippin. Gala and Fuji are a little too soft for our taste. BUT, use your favorite or what you have on hand, the taste will still be delicious.

Can I use pie dough instead of puff pastry?

Puff pastry and pie dough are both made with flour, fat (like butter), water, and salt. A good pie dough, which mixes the flour and fat together will be flaky and crisp, but not have thin, puffy layers. The alternating layers of fat (butter) in puff pastry release steam when baking, creating thin, puffy layers. Puff Pastry is flaky yet sturdy, crispy yet light.

Since pie dough doesn't puff up like puff pastry, folding the pie dough into a 'dish shape' won't have the same effect. If you want to use pie dough, we recommend making more of a galette - cut the pie dough, fill the middle with the apples, and fold the edges of the dough over the filling. You may have to adjust the bake time if using pie dough.

Can I freeze baked apple tartlets?

We don't recommend freezing baked puff pastry. No matter what we try, the pastry is never as crispy or flaky as we want when they are thawed and reheated.
See the Make Ahead and Time Saving Tips in the post above for ideas on how to free up more time for your preparations and guests.

Why didn't the edges of my pastry puff up?

There could be a few reasons for this.

If you have filling on the edges of the pastry, the weight of the filling will prevent the pastry from puffing up.

The oven temperature needs to be hot (425°F) for the moisture in the butter to convert to steam causing the layers of dough to puff up.

Rolling the puff pastry too much can prevent it from rising properly. If you use dough that has been cut and rerolled, the delicate layers may combine, preventing sufficient steam release during baking which results in a less puffy crust.

If the dough is too warm the pastry may not rise as much. Make sure the dough is cold before placing it in the hot oven for the best results.

Mini puff pastry apple tarts dusted with powdered sugar.

Appetizer Crab Cakes

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

Mini crab cakes on a table top.

When you want to impress your friends, reach for this easy mini crab cake appetizer recipe. We've made thousands of these crab cakes for our clients and guests and they're always the hit of the party!

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LET'S TALK CRAB!

Whole, cooked dungeness crab in the shell.

The star of this appetizer is the crab! There are over 4,500 species of crab worldwide. In the United States we mostly find 2 types of crab; Dungeness crab (from the West Coast) and blue crab (from the East Coast and Gulf Coast). We also find types of crab meat; lump meat (mostly from the body of the crab) and claw meat (from the claws of the crab).

Lump crab meat can be from any type of crab, is fairly easy to find, and is usually less expensive than one specific type of crab; like Dungeness or blue. It is an excellent choice for crab cakes due to it's price and the way it holds up when mixed with other ingredients. Claw meat is not as easily found and can be smaller pieces or crab meat, but if you find fresh claw meat, it will definitely work in these crab cakes. Since claw meat sometimes comes in small pieces, mix it in after combining all the other ingredients.

Being in the Pacific Northwest, we used Dungeness crab for this recipe, but we've made this with blue crab and lump crab meat and it is equally delicious! Since we shelled our own crab, we used the meat from the entire crab.

YIELD WHEN SHELLING CRAB: If you have never shelled a crab, you should experience the fun at least once - just be prepared to work for that delicious crab meat! We've had a bit of experience shelling crab and can yield about 26% by weight (crab meat to the whole crab). If it's your first time pulling the meat, expect to get between 18% and 22%. (You'll need about 5 pounds crab in the shell to get about one pound of fresh crab meat.) Shelling your own crab doesn't always save you money, definitely doesn't save you time, and creates a mess, but it's kind of fun to do with friends or family!

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

While it's not always possible to shell your own crabs, it is possible to get fresh crab meat. Look for pasteurized crab meat in the refrigerated seafood section of your store (ask at your meat counter if you need help). It should always be refrigerated and labeled as fresh. Avoid canned, non-refrigerated, processed crab and imitation crab (which is not true crab, but processed fish meat).

Love seafood? Try our Spicy Prawns on a Grilled Polenta Cake!
Want more crab? Our Hot Crab Artichoke Dip is mouthwatering!

INGREDIENTS

Crab meat, green onions, bread crumbs, Worcestershire sauce, Greek yogurt, egg, seasonings, and butter in individual dishes.

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

  • Crab. Being in the Pacific Northwest, we used Dungeness crab, but blue crab or lump crab meat also works great.
  • Bread crumbs. We keep a container of homemade bread crumbs (from leftover bread) in the freezer and thaw when needed for recipes, purchased bread crumbs work just as good. We like the softer texture of basic bread crumbs versus panko bread crumbs in this recipe, but panko will work in a pinch.
  • Greek yogurt. The tang from the Greek yogurt adds another layer to this appetizer, but you can also use mayonnaise.
  • Spices. Old Bay, dry mustard, and Worcestershire sauce round out the flavor in these appetizer crab cakes.

HOW TO MAKE CRAB CAKE APPETIZERS

Make crab cake mixture

Crab cake ingredients in a mixing bowl.

Start by mixing all your ingredients in a large mixing bowl. (image 1) NOTE: you can mix the binders and spices (everything except the crab meat) together first and add the crab meat in last to ensure everything is mixed well.

You may be asking, why is there a photo of the egg being added after all the other ingredients? (image 2) ANSWER: Because I forgot to add the egg! Mistakes happen when cooking, but thankfully, it was easy to mix the egg into the mixture after combining everything else. MAKE SURE you completely combine everything.

Form mini crab cakes

Portioned mini crab cake mixture on parchment paper.

Now that everything (including the egg!) is well mixed (image 3) we portion out our individual crab cakes in a small appetizer size. (image 4) You can do this with a spoon, by hand, or with a cookie scoop, like this 1 Tablespoon scoop we used.

Unfried mini crab cakes on parchment paper.

Once all the crab mixture is portioned out, it's time to form them into 'cakes'. This is done by pressing each portioned piece into a small disc. You still want each cake to be about ½ - ¾" thick. If the crab mixture is sticking to your hands, dip them in some cold water.

TIPS WHEN MAKING MINI CRAB CAKE APPETIZERS

While homemade crab cakes can seem intimidating, they are actually quite easy to make. Keep in mind a few simple tips and you'll have a great crab cake bite.

  1. Mix all the ingredients well. We frequently mix all the binders and spices (everything except the crab) together before adding the crab meat. We got lazy in this recipe and did it all together - don't forget the egg like I did! We like using our hands to make sure the binders are well mixed with the crab meat. Be careful not to shred the crab (break it into very tiny pieces), as it's much better to have small, intact pieces of crab meat.
  2. Use a cookie scoop to help ensure each crab cake appetizer is the same size. This makes a much more visually appealing platter for your event.
  3. Dip your hands in water if the crab cakes are sticking when flattening the portioned crab cake balls. This will help the crab mixture not stick to your hands.

Cook the crab cake appetizers

Frying mini crab cakes in a skillet with butter.

Once all of your crab mixture is portioned and formed into bite-sized appetizers (image 5), it's time to start cooking them. We are going to fry them on the stovetop in a little oil to get a nice crispy crust on each crab cake. NOTE: They can also be baked in the oven, see notes below. Melt some butter (ghee or canola oil) in a heavy duty skillet over medium high heat. (image 6) Place a single layer of crab cakes in the skillet (image 7) leaving enough room to turn them over as they cook. Allow 2-4 minutes per side, turn the crab cakes over (image 8) and cook the other side.

FAVORITE RIFFS

More crab cakes for your money! With the price of crab we often want to stretch the number of appetizers we get out of one pound of crab. You can easily use 1 ½ to 2 times the amount of binder and spices (non-crab ingredients) in this recipe without sacrificing flavor, though there will be slightly less crab per crab cake. If increasing the non-crab ingredients, we strongly recommend mixing them together until well combined before adding the crab meat. Follow the rest of the recipe as directed.

Bake instead of fry. While we like the crispy texture we get from frying these crab cake bites, they are equally good baked in a hot oven. Place a baking sheet in the oven while preheating to 400°F. Spray one side of the crab cakes with cooking spray. Once the oven is heated, carefully remove the baking sheet from the oven and place the crab cakes, sprayed side down, on the baking sheet. Spray the tops of the crab cakes and return the baking sheet to the oven. Bake crab cakes for about 15 minutes until the bottoms are golden brown and crisp. Turn the crab cakes over and bake another 5-10 minutes to crisp up the other side.

Make the crab cakes any size you like. We're focusing on bite-sized appetizers with these crab cakes, but you can make them any size; medium size is great served on top of a salad and large crab cakes make a delicious entrée.

Substitute stone-ground (or Dijon) mustard for the dry mustard. Use mayonnaise instead of Greek yogurt. Add some small-diced red bell pepper to the crab cake mixture.

Fried, mini crab cakes on a piece of parchment paper.

HOW TO SERVE APPETIZER CRAB CAKES

We recommend serving the crab cakes warm, but they can also be served cold with a salad. If on a buffet, heat and serve in small batches as needed or use a chafing dish to keep them warm. If using a chafing dish, line the food pan with a linen napkin to keep the crab cakes from getting soggy.

Serve with a side of dipping sauce. We like all of the following sauces with these crab cakes.

  • Red pepper aioli - easy version: blend roasted red peppers with a little lemon and mayonnaise (or Greek yogurt)
  • Tartar sauce - mayonnaise, lemon, relish or chopped pickles and some herbs (dill or tarragon)
  • Lemon wedges - cut a lemon into wedges
  • Lemon and dill Greek yogurt sauce - Greek yogurt, dill, lemon
  • Dijon aioli - mayo, Dijon mustard, dash of lemon
Mini crab cakes on a table.

MAKE AHEAD TIPS AND STORING CRAB CAKES

This is a great make ahead appetizer! Cook as needed or cook ahead of time and reheat as needed.

  • Uncooked. Form the crab cakes, place in single layers between parchment paper, and store in an airtight container in the refrigerator, up to 3 days, or freeze, up to 2 months. When ready to cook follow the directions in the recipe. If frozen, thaw in the refrigerator before cooking.
  • Cooked. Cook the crab cakes and store in an airtight container in the fridge for up to 5 days or freeze up to 2 months. Lay appetizer crab cakes in a single layer on a baking sheet and reheat in a preheated 350°F oven until warmed through, about 5-10 minutes. You can place a wet (not dripping wet) paper towel over the crab cakes when reheating to help prevent them from drying out. NOTE: we freeze these cooked crab cakes all the time and while they can tend to dry out in the freezer, they are just fine if in an airtight container, especially when served with an aioli. If frozen, thaw them in the fridge before reheating.

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 cakes will last in an airtight container in the refrigerator for up to 5 days. Reheat in a 350°F oven until warmed through.

SOME OTHER FAVORITE BITES

Fried mini crab cake on a table top.

SOME COMMON FAQ'S

What type of crab is the best?

Any fresh, not processed, crab is great. Use blue crab (from East Coast) or Dungeness crab (from West Coast), lump or claw meat.

Can I bake these instead of frying them?

YES! Heat a baking sheet in a 400°F oven. Once hot, spray one side of crab cakes and place (sprayed side down) on the hot sheet pan. Spray tops of crab cakes and place in oven for about 15 minutes. Turn and cook for another 5-10 minutes or until both sides are golden brown.

Crab is so expensive, how can I stretch this recipe?

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, increase the binders and seasoning anywhere from 1 ½ to 2 times the amount listed in the recipe - we do this frequently. The resulting crab cakes are still delicious, just more of them!

Mini crab cakes on a table top.

Puff Pastry Peach Tartlets

by 1 Comment

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

Baked small squares of puff pastry topped with cinnamon peach slice and sprinkled with powdered sugar on a sheet pan.

Highlight the season's juicy peaches with these mini peach tarts. They're beautiful, easy to eat, absolutely delicious, and ready in just 30 minutes with frozen puff pastry sheets! Impress your family and friends when you serve these as a light afternoon snack, a delightful treat for afternoon tea, or the grand finale to a dinner party!

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Ingredients

Puff pastry, cinnamon, flour, sugar, peaches, egg, and powdered sugar in individual containers.

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

While these mini pastries are so easy to make, we still want to highlight a few things about the ingredients.

  • Peaches. Use fresh, ripe peaches when in season for the sweetest, juiciest treats. If you don't have fresh peaches or they're out of season, you can use drained canned peaches or thawed and drained frozen peaches.
  • Puff pastry. We use frozen sheets of store-bought puff pastry to simplify this recipe. We usually use the Pepperidge Farm Puff Pastry Sheets. They are consistent, good, and readily available in the freezer section at most grocery stores. If you want to make your own puff pastry you get a "bushel full" of extra points!
  • Spices. We like the simplicity of a little sugar and cinnamon but feel free to add a pinch of other warm spices like nutmeg or ginger.

What is Puff Pastry?

Puff pastry is a type of laminated dough; a dough made by alternating layers of dough and butter, rolling these layers together and repeating many times to create a multilayered dough. When the dough bakes at a significantly high temperature, the moisture in the butter converts to steam causing the layers of dough to puff up. The result is a flaky pastry that is delicious in both sweet and savory dishes.

Try another of our favorite puff pastry recipes.
Tomato and Corn Pastry

How to make mini peach tartlets with puff pastry

Thaw puff pastry

It is best to use cold puff pastry sheets, but they do need to be thawed. Remove the pastry from the freezer early enough to thaw; on the countertop 30-60 minutes or in the refrigerator 4-5 hours. We like to thaw it in the refrigerator overnight to make sure it is thawed, yet still cold.

Sliced peaches with sugar and cinnamon in a bowl.

Prepare your peaches

There is no need to peel your peaches for this pastry. Slice each peach into 12 slices and place the slices in a mixing bowl. (image 1 above) Add the sugar, cinnamon, and flour to the peaches (2). Stir to coat all the peach slices (3), the coating will be very dry. As the peaches sit the sugar-cinnamon coating will start to pull the liquid from the peaches and become more wet and thick (4). Set aside until ready to assemble the pastry squares.

How we cut our peaches.

  • Cut the peach (up to the pit) all the way around the peach.
  • Cut each half in half, so your peach is now cut into quarters and everything is still attached to the pit in the middle of the peach.
  • Cut one quarter into 3 pieces. Using the knife, gently pry one peach slice away from the pit. Repeat with the other two slices.
  • Repeat cutting each quarter into 3 slices and removing from the pit.
  • You should end up with 12 slices of peach for each peach you slice.

Prepare puff pastry

One sheet of puff pastry, rolled out and cut into 12 squares.

Place one sheet of thawed puff pastry on a lightly floured surface. (image 5 above) Gently roll the pastry out to form a rectangle roughly 9 inches x 12 inches (6). Cut the large pastry square into 12 equal sized smaller squares (7). Cut the pastry into thirds along the 9 inch side and fourths along the 12 inch side so you have 12 - 3 inch x 3 inch squares. Place the squares on a lined baking sheet with about ½ inch between each square (8).

Why do we roll the puff pastry?

We roll the dough a little to smooth out the folds and thin it out a little to provide a better balance of pastry to fruit. A thicker puff pastry (not rolled) had too much dough for the single slice of peach we put on the dough. You can skip rolling the puff pastry for a thicker dough or to save a few minutes.

Assemble the pastry squares

Small puff pastry square with sliced, cinnamon coated peach and egg wash on a baking sheet.

Place one sugar-cinnamon coated peach slice diagonally of each puff pastry square. (image 9) Brush the pastry (around the peach slices) with an egg wash (10).

Bake. Dust with powdered sugar and enjoy!

Sheet pan of baked puff pastry squares with a slice of peach.

Substitutions and Additions

This is a great base recipe and easy to make your own. Add a dash of 'warm spices' like ground nutmeg or ground ginger with the sugar and cinnamon for a little extra flavor.

Use nectarines or apples instead of peaches. If using apples, use thin slices and fan them out on the puff pastry so they will cook with the pastry.

Use pie dough instead of puff pastry, the pastry will not puff up on the sides or be as flaky, but it will still be delicious! You may need to adjust the temperature and bake time if using pie dough.

Puff pastry vs. pie dough

Puff pastry and pie dough are both made with flour, fat (like butter), water, and salt. The process for each is very different which is why they don't bake up the same.

A good pie dough, which mixes the flour and fat together will still be flaky and crisp, just not have thin, puffy layers.

The alternating layers of fat (butter) in puff pastry release steam when baking, creating thin, puffy layers. Puff Pastry is flaky yet sturdy, crispy yet light.

Baked puff pastry squares with a slice of peach on parchment paper.

We like making these treats in mini tartlet sizes, making them easy to pick up and eat at parties without needing a plate and fork. However, you can make them any size you prefer. Just adjust the amount of toppings to fit the size of the pastry square. Keep in mind that baking time may vary based on the size; just be sure to bake until the pastry is a golden brown and fully cooked.

Some other sizes to consider:

  • A full puff pastry sheet makes a great dish similar to a fruit galette. Fan out thin layers of peaches across the sheet of puff pastry. Bake until pastry is golden brown. Cut into pieces to serve.
  • Individual sized pastry square (4-6 per sheet) makes a great sit-down, plated dessert. Add 3-4 peach slices to each square.
  • Appetizer or snack size is what we made here; great for parties where people are moving around and standing.
  • Smaller sized pastry squares are great for a single bite appetizer. If making very small squares (16-20 squares per sheet), dice the toppings and use your finger to indent the middle of each square a bit before adding toppings. This will help the fillings stay on the square as the pastry puffs around the edges.

Make ahead tips

We think these are best when eaten within 24 hours of baking but they will last up to 2 days in an airtight container in the fridge. Reheat in a 400°F oven for 3-5 minutes until pastry is crisp and warm.

Time saver tips

While these only take about 30 minutes to make there are a few tips to save some time if you are baking them right before serving.

  • Cut all of the puff pastry into squares and place on parchment paper on a baking sheet. Cover tight and store in the fridge until ready to assemble. This can be done up to a day in advance.
    You can stack layers of parchment paper with the cut squares on them. This saves space in the fridge and makes it easy to transfer parchment sheets with the cut squares to baking sheets when needed.
  • Slice the peaches and mix with the sugar and spices. Cover in an airtight container and store in the fridge, up to 24 hours, until ready to assemble.
  • Have the egg wash made and stored in an airtight container in the fridge. This can be done a day in advance, just give a quick shake (or whisk) before using.

Assembly of the tartlets will take about 5 minutes, then bake and serve.

Baked puff pastry, cinnamon sugar coated peach slice, and sprinkling of powdered sugar 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 mini peach tartlets will last in an airtight container in the refrigerator for up to 2 days. Reheat in a 400°F oven for 3-5 minutes to crisp pastry and warm.

Other favorite Puff Pastry Treats

Baked small squares of puff pastry topped with cinnamon peach slice and sprinkled with powdered sugar on a sheet pan.

Some FAQ's

Can I use frozen peaches?

Yes. We like this tart with fresh peaches but you can use frozen or canned peaches. If frozen, thaw completely before using. Place thawed or canned peaches in a mesh strainer over a bowl for 5-10 minutes to drain completely. Then toss with the sugar and spices as directed.

Do I have to peel the peaches?

No, while we peel our peaches for most desserts this is one where we like the peel left on. It looks great on the baked tartlet and the peel will soften as the peaches bake.

Can you freeze the baked peach puff pastry squares?

We don't recommend freezing baked puff pastry. We find, no matter what we try, the pastry just never is as crispy or flaky as we want when they are thawed and reheated.

Do you have to use an egg wash?

No. The egg wash gives a shiny finish to the pastry. Instead of an egg wash you can brush pastry with a little butter or bake with no wash at all.

Baked puff pastry square topped with a peach slice and sprinkled with powdered sugar.

Demerara Simple Syrup

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

Demerara simple syrup in a clear swing-top bottle.

This demerara syrup recipe is incredibly easy to make and store and can last for months in the refrigerator or freezer. It adds a rich flavor to cocktails (especially whiskey-based ones like an Old Fashioned or Whiskey Sour), mocktails, coffee, tea, and dressings.

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What is simple syrup?

When sugar and water are heated until the sugar is dissolved you end up with, basically, a liquid sweetener, also known as Simple Syrup. It's easier to measure, distributes more evenly, and incorporates into cold beverages much better than sugar crystals making it a staple for the mixology and culinary world.

Two common types of simple syrups differ in their sugar to water ratio. A basic simple syrup uses a 1:1 ratio, while a rich simple syrup has a 2:1 ratio. Both types are excellent in cocktails, mocktails, iced tea, lemonades, coffee, and desserts.

What is demerara simple syrup?

Demerara simple syrup is just a simple syrup that uses demerara sugar instead of white, granulated sugar. This demerara syrup recipe has a ratio of 1:1 making it a basic simple syrup. If you want a more viscous, sweeter syrup you can make a rich demerara syrup using a sugar to water ratio of 2:1.

For more information on simple syrups, including more about rich vs. basic simple syrups, see our Basic Simple Syrup post .

Ingredients

Water and demerara sugar in individual dishes.

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

Demerara simple syrup is made with just two ingredients: water and demerara sugar. That's it! This recipe is for a basic syrup using a sugar to water ratio of 1:1. To create a rich demerara syrup, simply adjust the ratio to 2:1.

A note about demerara sugar. Demerara sugar is extracted from sugar cane while white, granulated sugar (like brown sugar) can be made from sugar cane or sugar beets. Demerara sugar undergoes less processing than white and brown sugar, retaining traces of molasses. The molasses in the demerara sugar gives a subtle caramel flavor when used.

Demerara sugar vs. Turbinado sugar vs. Brown sugar

These sugars all appear similar and are classified as types of brown sugar, yet each has distinctive differences.

Demerara sugar, made from sugar cane, has the largest crystals of these three sugars with a subtle caramel flavor due to the molasses retained during processing.

Turbinado sugar, also made from sugar cane, has a slightly smaller crystal than demerara with a hint of honey flavor. Sugar In The Raw is a brand of turbinado sugar.

Brown sugar can be made from either sugar beets or sugar cane, has the smallest crystals of these three, and is more processed than demerara sugar or turbinado sugar.

How to make demerara simple syrup

Pouring water over demerara sugar in a saucepan.

Remember how we said making simple syrup was easy? Well, it is super simple! Yes, we went there - simple syrup is simple to make! First, add your demerara sugar and water to a saucepan.

Boiling demerara sugar and water in a saucepan.

Give it a quick stir and place the saucepan over medium-high heat on the stovetop.

Heat until the mixture is boiling and the sugar has dissolved. You don't need to stir constantly, just give it a few stirs periodically. Continue simmering after it boils for an additional 2-3 minutes ensuring all the sugar is dissolved.

Demerara simple syrup cooling in the pan.

Remove the saucepan from the heat and let the demerara simple syrup cool. Pour cooled simple syrup into an airtight container and store in the refrigerator until ready to use.

Benefits of using simple syrup instead of plain sugar

Simple syrups are easy to measure and dissolve effortlessly in cold drinks like cocktails and iced tea, ensuring even distribution off sweetness without any gritty sugar crystals.

How to cool simple syrup

  • Allow the syrup to cool in the pan, on the countertop for approximately an hour. Transfer the cooled syrup to your storage container and place in the fridge or freezer.
  • To speed up the cooling process, carefully pour the hot syrup into a non-glass container and place the lower half of the container into a water bath until cool. NOTE: Avoid using glass containers when cooling in a water bath, as the temperature difference between the hot syrup and the ice may cause the glass to crack.
  • Alternatively, you can place the saucepan into an ice bath. Keep in mind this method will take longer than transferring to a new container since the pan is already hot and will warm up the ice bath faster.

How to store homemade demerara simple syrup

Store homemade demerara simple syrup in a clean, airtight container like these swing top bottles. It will last at least a month in the refrigerator (we find it can last up to 4 months with no problems) and freezes great for up to 6 months.

Substitutions for demerara sugar

Using a white, granulated sugar makes this a plain basic simple syrup. Substitute turbinado sugar for an equally delicious simple syrup, it'll just have a little different flavor. While you can use brown sugar instead of demerara sugar, it won't have the same delicious, caramel flavor we expect in a demerara sugar syrup.

Try these other simple syrup recipes

Demerara, plain, and blackberry basic simple syrups in bottles.

Some common FAQs

Can I freeze this simple syrup?

Simple syrups freeze great! Place in an airtight container in the freezer for up to 6 months.

What is the difference between brown sugar and demerara sugar?

Demerara sugar is a type of brown sugar, but it differs from the common brown sugar we're used to. Demerara sugar is made from only cane sugar and has large crystals. It undergoes less processing than brown sugar and retains some of the molasses giving it a subtle caramel flavor. In contrast, brown sugar can be made from either sugar beets or sugar cane, has fine crystals, and is more processed.

Why do you continue boiling after the sugar is dissolved?

While the sugar appears dissolved, we've found that there's a chance it's not fully there yet. Extending the boiling time a few additional minutes helps ensure it's completely dissolved, preventing a grainy solution and potential re-crystalization once it cools.

Can you boil the mixture too long?

Yes. The longer you boil the mixture the more water dissolves leaving a thicker syrup. This is fine up to a point, but if you boil off too much water you'll have a burnt sugar mess.

Demerara simple syrup in a clear swing-top bottle.

Mini Jalapeño Popper Egg Rolls

by 4 Comments

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!

Deep fried mini jalapeño popper egg rolls on a plate.

Want a fun and different appetizer for your next party? This easy, mini egg roll recipe (using wonton wrappers) is a twist on the favorite bacon wrapped jalapeño poppers. These jalapeño egg rolls make a delicious addition to any appetizer buffet table!

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Ingredients

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

Jalapeño peppers, goat cheese, cream cheese, crispy bacon, and won ton wrappers in individual dishes.
  • Fresh jalapeños. Use fresh diced jalapeños to add a crisp bite to the cheese mixture.
  • Cheese. The cream cheese and goat cheese in this recipe combine for a great tangy flavor that compliments the jalapeños and bacon.
  • Crispy bacon. Both thick and thin bacon work great in this appetizer.
  • Wonton wrappers. Instead of using traditional egg roll wrappers we use wonton wrappers which make these the perfect miniature egg rolls.

Love jalapeño poppers?
Try another favorite jalapeño popper riff
Jalapeño Popper Mac & Cheese Bites.

How to make mini jalapeño popper egg rolls

Mixing cheese, bacon, and jalapeño peppers together for jalapeño popper eggrolls.

Mixing filling

Mix the cream cheese and goat cheese in a mixing bowl until well combined. We use a hand mixer for this step to make sure the cheeses are completely mixed together. (Images 1 & 2) Add the crispy bacon and diced jalapeños to the cheese mixture and stir with a spoon until mixed thoroughly. (Images 3 & 4)

Rolling jalapeño cheese and bacon mixture in wonton wrappers for mini egg rolls.

Rolling miniature egg rolls

Once the cheese, bacon, and jalapeños are mixed it's time to roll the mini egg rolls. Place a small bowl of room temperature water next to your work area for this step. We like to 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 cheese mixture in the middle toward one end. (Image 5) Fold the two sides over the mixture (Image 6) and then tightly roll the wonton wrapper over the mixture. (Image 7) Dip your finger in the water and lightly wet the end of the wonton wrapper then finish rolling all the way over so it's tight to the rest of the wrapper. NOTE: The water helps the end of the wrapper stay attached.

Deep frying jalapeño popper eggrolls in hot oil.

Frying egg rolls

Heat about 2 inches of cooking oil in a deep pan (a deep fryer works great if available). (Image 9) Once the oil is hot, between 350°F and 400°F, carefully place 5-6 rolled wonton egg rolls into the hot oil. (Image 10) Use a slotted spoon if necessary, to help prevent hot oil from splattering on your hands. Fry the egg rolls turning periodically in the hot oil until golden brown, this usually takes between 5-9 minutes per batch. (Images 11 & 12)

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. 

Remove the fried egg rolls to a tray lined with a paper towel to drain. Serve warm.

Rolled mini jalapeño popper egg rolls before and after they are fried.

Make ahead tips

These jalapeño popper egg rolls can be made ahead of time and held at different stages.

  • Mix the cheese mixture (through step 4 above) and store in an airtight container in the refrigerator for up to 4 days. When ready to finish the egg rolls, remove cheese mixture from the fridge, roll in the wonton wrappers, fry the egg rolls, and serve.
  • Roll the egg rolls (through step 8 above) place on a towel in an airtight container in the refrigerator for up to 2 days. When ready to fry, remove the egg rolls from the fridge while the oil heats. Once the oil is hot, fry the egg rolls. Serve warm.
  • Fry the egg rolls, let them cool and store, covered, in a paper towel lined container in the refrigerator. They will be freshest if eaten within 24 hours, but will store for up to 3 days. Reheat before serving, in a preheated 425°F oven for 8-12 minutes, or until warmed through.

For time-saving convenience, keep crispy, cooked bacon on hand for preparing recipes. We cook large batches of bacon in the oven, let it cool, and refrigerate (up to a week) or freeze (up to 3 months) in small containers. When needed for recipes, simply remove frozen bacon and thaw it.

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 lined with a paper towel to drain fried egg rolls. You can also just use a sheet pan lined with a 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.

Fried vs. Air fryer vs. Baked

These bites can also be cooked in an air fryer or oven, however, we liked the result of the deep fried mini egg rolls the best. The outside was tender and crispy while the inside was a smooth, melted cheesy mixture. Plus, they looked so cute and appetizing!

The mini egg rolls made in the air fryer and a 425°F oven took longer to get crispy, didn't have that same crispy, tender texture, and the exterior was a little tough.

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

Substitutions

Make these vegetarian by omitting the bacon.

For achieving that creamy, cheesy texture inside, we recommend keeping the cream cheese in the mixture. However, get creative with your favorite cheese combinations. Replace some, or all, of the goat cheese with sharp, medium, or mild cheddar cheese, or blue cheese, for an equally delicious egg roll!

Turn these jalapeño popper egg rolls from a simple appetizer into a culinary adventure with our Homemade Blue Cheese Dip.
The flavors explode with the contrast between the crispy egg roll and the cool, tangy dip!

Serving Tip

Serve these with some homemade blue cheese dip for

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, store leftover jalapeño popper egg rolls in an airtight container in the refrigerator for up to 3 days. Reheat in a 425°F oven for 8-12 minutes or until warm.

Some other favorite mini bites

Some Common FAQs

Do these have to be deep fried?

No, but we liked the result of the deep fried jalapeño egg roll best. Besides being super cute, they were crispy outside and creamy inside. Those baked in the air fryer and a 425°F oven took longer to brown and never got that same crispy texture we expect in an egg roll.

Can these be fried ahead of time?

Yes. They are best served the day they are deep fried, but they will last in the refrigerator up to 3 days. Reheat in an 425°F oven before serving.

Four mini jalapeño popper egg rolls on a plate.

Loaded Tater Tot Cups

by 4 Comments

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!

Crispy loaded tater tot on board.

Tater tots, cheese, bacon, sour cream, and fresh green onions combine for delicious, loaded tater tot cups! A guaranteed hit with your guests!

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Ingredients

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

Tater tots, crispy bacon, sour cream, shredded cheddar cheese, and green onions in individual dishes.

Tater tots. We are keeping things easy with frozen tater tots! No thawing required. NOTE: We actually found it was easier to warm frozen tots in the oven and then press them into cups than to press thawed tots into a cup form.

Shredded cheddar cheese. Use store-bought shredded or shred your own.

Crispy bacon. Both thin cut and thick cut work great here.

Sour cream and green onions. The finishing touches for amazing loaded potatoes!

If you love fun tater tot recipes, try our delectable Smoked Salmon Tater Tot Bites!

How to make loaded tater tot cups

Tater tot bites, cheese and bacon in mini muffin tins.

We use a mini muffin tin to make these a bite-sized appetizer. Add frozen tots to each muffin cup (image 1). Place the pan in the oven to soften the tots and then press the tots down to form a cup (image 2). Add a little shredded cheddar cheese and some crispy, chopped bacon (image 3 & 4).

Bake the tots until the cheese is melted and the tot is crispy and golden brown.

Unbaked and baked mini tater tot cups with cheese and bacon.

To help prevent the tots from sticking in the muffin tins, remove them from the pans while still hot.

Use a spoon to get the tots out of the tins. While still hot, run the spoon around the outside of the tot, scoop under the tot cup, and lift the cup out of the muffin tin.

Top with sour cream and green onions and serve while hot.

Crispy loaded tater tot cups on board.

Make ahead and time saving tips

To save time, we like to keep some crispy, cooked bacon on hand to use in recipes, including this one. We cook large batches of bacon in the oven, let it cool, and freeze it in small containers until needed. Cooked bacon can also be refrigerated up to a week.

These easy, loaded tater tot appetizers are a great make ahead option. Bake the tot cups as directed, remove from the muffin tin, let the tot cups cool (do not top with sour cream), and store in an airtight container in the fridge for up to 4 days. Heat in a 400°F oven until warm and the cheese is melted (8-10 minutes) top with sour cream and green onions and serve.

Equipment

These bite-sized, tater tot appetizers were baked in a mini muffin pan. We baked them in both a metal pan and a silicone pan. They both made a delicious bite with just a few slight differences.

The silicone pan took a little longer to achieve that crispy exterior we wanted in the tots but were a little easier to remove from the pan.

The metal pan will bake tot cups to a golden brown with a nice crispy texture and should be scooped out of the pan using a spoon while still hot.

(The Image below shows tots from both pans. The silicone tots were baked an additional 5 minutes to achieve that crispiness.)

One tater tot cup from a metal pan and one from a silicone pan.

We already mentioned it was easier to warm frozen tots and form them than to use thawed tots. So, what do we use to make a nice cup shape? We found the following items all worked:

  • Spoon. Use the back of a small spoon to press the tots around the sides and bottom of the muffin cup. This requires some focus to prevent pressing the tip of the spoon into the tot creating a "line or cut" in the tot.
  • Shot glass. Press the bottom of the shot glass into the tots to form the cup. Our least favorite tool since a normal shot glass was a little too large for the mini muffin pans.
  • Mini tart shaper. We don't usually like single purpose tools, however, this tart shaper is perfect for pressing the tater tots into the mini muffin pans. There are many different sizes and kinds of tart shapers to choose from. This was our favorite tool for forming our mini tot cups.
Mini tart shaper, spoon, and shot glass on a table.

Additions and substitutions

Use your favorite cheese here; Colby, Monterey Jack, gruyere, gouda, Swiss, or a smokey cheese like cheddar or gruyere.

Substitute ham, diced chicken, ground beef, or pulled pork for the bacon. Make sure these are all diced small to fit in the bite-sized cups!

Use Greek yogurt instead of sour cream and chives instead of green onions (also called scallions).

Omit the bacon to make these vegetarian. For a vegan appetizer, in addition to removing the bacon, select a vegan cheese that melts. NOTE: if using a vegan cheese, keep an eye on the tots and cover them while baking, if necessary, as vegan cheese usually requires a lower temperature to keep it from burning.

Top with a dash of your favorite hot sauce to add a little kick.

Make a single tot bite!

Follow the same recipe for the tater tot cups but use just one tot in the muffin tin, press flat (it will flatten on the bottom of the muffin cup only - not up the sides), top with cheese and bacon. Bake as directed, remove and top with sour cream. You will have a small bite that is flat instead of a cup. (See images below)

Making single tater tot bite in mini muffin pan and topped with cheese, bacon, and sour cream on a board.

Saving leftovers

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

We recommend adding sour cream right before serving, that way if you are within the FDA recommendations, tater tot cups (without the sour cream) will last in an airtight container in the refrigerator for up to 4 days. Reheat in a 400°F oven until warm.

We don't recommend saving tot cups that are already topped with sour cream. While they can be stored in the fridge (if within the FDA recommendations) overnight, we prefer serving them hot and they won't reheat well with the sour cream on them.

Some other favorite potato appetizers

Some loaded tot cup FAQs

Do I thaw the tater tots to form the cups?

Unlike our Tater Tot Waffle Bites (which use thawed tots) there is no thawing needed for this loaded tater tot appetizer recipe. We found the tot cups were easier to form when warming a frozen tot until soft than starting with a thawed tot.

How many tots do I use in each muffin cup?

This recipe is for a mini, bite-sized, loaded tater tot cup and uses 2 tots per mini muffin cup. However, you can make these a single tot bite (one tot per muffin cup) or make in larger muffin pans (3-4 tots per muffin cup).

Are these loaded tater tot cups vegetarian?

The recipe, as written, is not vegetarian since they have bacon. However, this is an easy recipe to make your own, including vegetarian or vegan.

Crispy loaded tater tot on board.

Basic Simple Syrup

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Whip up your own basic simple syrup in less than 10 minutes using just 2 ingredients - sugar and water! Perfect for use in cocktails, mocktails, tea, coffee, or baked goods.

Basic simple syrup in flip top bottle.

I started making simple syrups years ago for the bar and now they're a staple in my refrigerator. They are so fast and easy to make, store refrigerated in a bottle for months, and are a great, quick add in for beverages and dressings.

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What is simple syrup

Simple syrup is a basic technique used in the culinary and mixology worlds which heats a sugar and a liquid (usually water) creating, basically, liquid sugar. The type of sugar used (white-granulated sugar, demerara sugar, brown sugar, etc.) changes the flavor of the simple syrup. It's fun to play with different sugars and see how the flavors change.

What is the simple syrup ratio

There are two main types of simple syrup and the difference has to do with the ratio of sugar to water.

  • Basic simple syrup is made with a sugar to water ratio of 1:1. You use the same amount of water as you do sugar - if you use 1 cup sugar then use 1 cup water, 3 cups sugar uses 3 cups water.
  • Rich simple syrup is made with a sugar to water ratio of 2:1 - use 2 cups sugar for 1 cup water. The additional sugar makes the syrup thicker, stickier, and sweeter giving it a different 'mouthfeel' or texture that will stay on the tongue a little longer.

Why do you boil the sugar and water to make a liquid sugar syrup?

  • Dissolve Sugar: Granulated sugar doesn't readily dissolve in cold water but sugar molecules break in hot liquids resulting in a smooth syrup rather than a grainy liquid, which is essential for recipes and cocktails.
  • Enhance Flavors: Heating sugar and water causes the sugar to caramelize a little, leaving a depth and richness to the syrup. This extra depth of flavor elevates your cocktails, beverages, and desserts. Using sugars with a higher molasses level (demerara or brown sugar) than white sugar will further enhance this caramelized flavor.
  • Customize Syrup: Adjusting the boiling time can help achieve different consistencies of syrup. A shorter boiling time results in a thinner syrup, while a longer time creates a thicker, more viscous syrup. NOTE: this can also be achieved with a Rich Simple Syrup.
  • Ease of Use: Once prepared, simple syrup is easy to use, store, and mix into various recipes. Its liquid form ensures it can be easily incorporated into cold or hot preparations without the risk of crystallization, as opposed to granulated sugar.

Ingredients

Water and sugar in individual dishes.

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

Sugar and water.

That's it for a plain Simple Syrup! The ratio will depend on if you are making a basic simple syrup or a rich simple syrup.

Why use simple syrup instead of plain sugar

Bartenders like simple syrup because it mixes much better in cold beverages, like cocktails and iced tea, than plain sugar crystals. It's also easier to measure and distributes evenly in liquids.

When to use a basic or a rich simple syrup

Rich simple syrup is great when you want extra sweetness and thick texture. A perfect example is pancake syrup since we want that thick, sticky syrup poured over our pancakes like in this Whiskey Maple Syrup recipe! Since rich simple syrup is sweeter than it's basic counterpart, we recommend you use less of it in recipes compared to a basic syrup. It's also good in many craft cocktails that contain whiskey or bitters, plus cocktails like an Old Fashioned, Lemon Drop, or Daiquiri.

Use basic simple syrups when you don't want to overpower other flavors or add texture to the recipe. This syrup is great when you need a neutral sweetener like in many cocktails, mocktails, iced teas, lemonades, and desserts.

How to make a simple syrup

Pot with sugar and water for making simple syrup.

Believe us when we say making a simple syrup is SO. VERY. EASY!

Start by adding sugar and water to a heavy duty saucepan. Give a quick stir and place the saucepan over medium-high heat on the stovetop.

Pot cooking sugar and water to make simple syrup.

Heat the sugar-water mixture until it boils and all the sugar is dissolved. Feel free to give it a stir or two during this time, but you don't need to stir constantly. Once all the sugar is dissolved, continue cooking on simmer for 2-3 additional minutes.

Pan with simple syrup.

Remove the pan from the heat and let cool. Once cool, pour into an airtight container and store in the refrigerator until ready to use.

How to store homemade simple syrup

Always store simple syrup in a clean, airtight container. Homemade simple syrup will last at least a month in the refrigerator; we find it actually lasts up to 4 months with no problems (as long is it is stored correctly). It freezes great and will last up to 6 months in the freezer.

Additions and substitutions

This basic simple syrup recipe is a blank canvas for you to start with. Switch up the flavor by using different sugars like demerara, brown, or honey, or by adding fruit such as peaches, cherries, or berries like in our Berry Simple Syrup. Fresh herbs like thyme, mint, or lavender also make a delicious addition - remove the cooked syrup from the heat and stir the herbs in. Let them steep for up to 2 hours, them remove before storing.

More simple syrup recipes

Some common FAQs

Do you have to boil the water and sugar?

Yes. You want the sugar to dissolve and leave a smooth (not grainy) solution. Boil the mixture a few minutes after you think the sugar is all dissolved.

Can you boil the water and sugar too long?

Yes. The longer you boil the mixture the more water dissolves leaving a thicker syrup. This is fine up to a point. If you boil off too much water you will be left with a burnt sugar mess.

Why do you boil after the sugar is dissolved?

We've found that while the sugar may appear dissolved, there's a chance it's not fully there yet. Extending the boiling time a few additional minutes helps us ensure it is completely dissolved, preventing a grainy solution and potential re-crystalization once it cools.

Demerara, plain, and blackberry basic simple syrups in bottles.