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Blueberry Coffee Cake For a Crowd

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

A piece of blueberry coffee cake on a board.
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Buckle versus coffee cake

What is the difference between a buckle and a coffee cake? The easiest description is that a buckle is a cake that has fruit in the batter and a streusel topping. A coffee cake refers to any cake (with or without fruit) that is intended to be eaten while enjoying a hot beverage, like coffee or tea! So this is a blueberry buckle AND also a blueberry streusel coffee cake!

Ingredients

For a full list of ingredients and quantities, see the recipe card below.

This recipe has all the main ingredients expected in a cake but the stand outs are the blueberries and the streusel topping.

Flour, sugar, eggs, vinegar, blueberries, salt, milk, brown sugar, butter, cinnamon, baking soda and powder in individual dishes.

Blueberries

Fresh or frozen? We tested this recipe with both fresh and frozen blueberries and couldn't taste the difference. They both work great. If using frozen berries, DO NOT thaw them before adding to the batter. Add them to the batter frozen and bake immediately.

To coat in flour or not? The thought behind coating fruit in flour before adding to batter is to help the fruit not sink to the bottom of the dish when baking. Does it work? Maybe? Big shoulder shrug! We ran our own test on this and here are the results.

Four pieces of blueberry coffee cake.

Coating the berries in flour before adding to the batter MAY have kept them from sinking - a little. We looked at multiple slices of the cake and found ones that seemed to show a little difference, but since there wasn't a significant difference across all the pieces we still aren't sold on the theory. However, it doesn't hurt or change the cake, so if you have time, go ahead and toss the blueberries in a little flour!

Streusel Topping

Unlike many streusel toppings that call for cold butter, we opt for soft butter in our recipe. This ensures that all dry ingredients - flour, sugar, cinnamon, and butter - are thoroughly mixed together, eliminating any dry spots in the final result. The use of soft butter also allows for a richer and more indulgent coffee cake with a crumbly topping, as the butter melts and blends with the other ingredients during baking.

A final note on ingredients

If you have a kitchen scale, please use it! Measuring flour by volume (in cups) is notoriously unreliable, so if you must measure the flour in cups, use the scoop and level method for best results. Our recipe lists the gram measurement for the flour first in the ingredients list. The rest of the ingredients here are fairly consistent when measured by volume, so you can follow the volume measurements for those if you prefer - but we’ve also included gram measurements if you’d like to measure everything by weight! For small amounts (1 teaspoon and less) we recommend just using a volume (teaspoon) measurement because many kitchen scales aren’t reliable in such small amounts. 

Basic steps in making blueberry coffee cake

Make the streusel topping

Flour, brown sugar, and butter for streusel topping.
  1. Mix the flour, light brown sugar, cinnamon, and softened butter together until you have a crumbly mixture. Set aside.

PRO TIP: You can use your hands to combine the butter and dry ingredients, but don't let the butter melt. If it gets too soft place the bowl in the fridge for a few minutes and finish mixing with a fork. You want the final mixture to be soft and hold together if pressed between your fingers, but you still want a crumbly texture.

Mix the coffee cake batter

Mixing dry and wet ingredients with blueberries for blueberry coffee cake.
  1. Mix the dry ingredients together (all purpose flour, sugar, salt, baking soda and baking powder) with the diced, cold butter. Use your hands, a pastry cutter, or a food processor with the steel blade to cut the butter into the dry ingredients. NOTE: we use unsalted butter in our baking. Salted butter will also work, just reduce the salt in the recipe to ½ teaspoon.
  2. Mix the dry ingredients and butter until you have a crumbly mixture with flakes or small pieces of butter mixed into the flour mixture.
    PRO TIP: NOTE: you want this to be a 'rough' batter and not smooth so be careful not to over mix the butter with the dry ingredients. A thin batter (like cake), while still tasting great, will allow the berries to sink more easily to the bottom of the pan.
  3. Combine milk, apple cider vinegar, and egg into a small measuring cup or bowl and whisk to combine.
  4. Add the milk mixture to the flour mixture and stir with a spoon just until combined.
  5. Coat the blueberries with a little flour. This step is optional. While it MAY help keep the berries from sinking to the bottom, it doesn't prevent it entirely.
  6. Stir ⅔ of the blueberries into the batter.
Unbaked blueberry coffee cake in pan with streusel topping.

Spread the batter with the blueberries into your baking pan. Sprinkle the remaining ⅓ blueberries over the batter, top with the streusel topping, and bake.

Some favorite riffs

Use raspberries, diced strawberries, or blackberries instead of the blueberries. Substitute buttermilk for the vinegar and milk. Add some fresh lemon zest to the batter for more of a lemon blueberry coffee cake. Make these into blueberry coffee cake muffins or multiple round blueberry coffee cakes. Baking time will need to be decreased if making in smaller sized pans.

Add some toasted, chopped walnuts or pecans to the streusel topping before sprinkling on the batter. Drizzle a quick cream cheese or powdered sugar glaze over the top of the coffee cake when it's cooled.

Unbaked and baked blueberry coffee cake in a pan.

Time saver tips

We like to use our hands to mix cold butter with flour and sugar. It lets us get really nice, flaky pieces of butter mixed into the dry ingredients. However, since there is a lot of butter to mix in we can save time using a pastry cutter or a Cuisinart with the steel blade to cut the butter into the flour and sugar. Pulse the Cuisinart just until you have a coarse mixture. Then pour the mixture into a mixing bowl to stir in the wet ingredients. We don't recommend using the Cuisinart to mix the wet ingredients into the dry ingredients. It will overmix the dough and make the coffee cake heavier.

How many pieces do I get in this recipe?

This blueberry crumb cake is meant to serve a decent-sized group and is baked in a 13 x 9 baking pan. The great thing is it can be cut into as large or small of pieces as you like. We've cut it into 15, 18, 20, 24, and 30 pieces. If you plan on serving a variety of pastry items, we recommend cutting into smaller pieces. Guests love trying a little of everything!

A piece of blueberry coffee cake on a board.

How to store leftover coffee cake

This easy blueberry coffee cake should be stored in an airtight container. It will last 2-3 days on the counter, 5-7 days in the refrigerator, and up to 3 months in the freezer (thaw frozen coffee cake before heating). It can be served room temperature or reheated in a 300°F oven until warm (5-8 minutes). We recommend covering the coffee cake while heating to keep it from drying out too much.

Other favorite brunch recipes

Some common FAQ's

What is the difference between a coffee cake and a buckle?

The basic definition of a buckle is a cake that has fruit in the batter and a streusel topping. A coffee cake refers to any cake (with or without fruit) that is intended to be eaten while enjoying a hot beverage, like coffee or tea! A coffee cake does not refer to a cake with coffee IN the recipe.

Why are my blueberries sinking to the bottom?

Berries, in general, are heavier than batter. The lighter and thinner your batter, the more they will sink, so make sure your batter is a 'rough batter' and not smooth like cake (see notes in post for more on this). Some other theories that can help keep them from sinking are:
1) coat the berries in a little flour before adding to the batter.
2) spread ⅓ to ½ of the batter (without any berries mixed in) on the bottom of the baking pan. Mix the berries into the remainder of the batter and spread it gently over the top of the batter in the pan being careful not to mix the two layers.
Do these work? We've tested both of them and while they may help a little, we still had some berries sink to the bottom in all of our tests.

Can I freeze the streusel topping?

Absolutely. Make a big batch, spread on a sheet pan and break up any large clumps into small pieces. Freeze for until firm (about an hour), transfer to an airtight container and freeze for up to 3 months. Use as needed straight from the freezer!

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

We don't recommend this since the batter has leavening agents that will become active once the liquid is added. Bake the day before and reheat in a low oven until warmed through OR prepare everything the night before baking; mix the topping and set aside, combine the dry ingredients and measure out the liquids and berries. In the morning just mix the dry and wet ingredients together, add the berries, top with the streusel, and then bake.

Pieces of blueberry coffee cake on a board.

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

Puff Pastry Cinnamon Twists

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These easy-to-make puff pastry cinnamon twists are a delicious, crispy, simple dessert or snack. With only 4 ingredients, these crunchy treats are ready to eat in just 30 minutes!

Puff pastry cinnamon twists standing up in a glass dish.

Working with puff pastry is easy and makes for some delicious treats like these cinnamon sugar puff pastry bites! Frozen puff pastry thaws in just 30-40 minutes making it a great option to use in appetizers and desserts without a lot of advanced prep.

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Only 4 Ingredients

  • Puff Pastry. We used frozen puff pastry sheets which can be found in the freezer section of most grocery stores. Thaw according to manufactures instructions. Puff pastry dough can be time consuming to make, so DEFINITE extra credit if you use homemade puff pastry!
  • Sugar. We used granulated sugar but you could also use brown sugar.
  • Ground Cinnamon. We love cinnamon but adjust the amount up or down to meet your desired flavor.
  • Butter. Salted or unsalted butter will both work. We usually use unsalted butter in our baking.
Puff pastry in box, butter, cinnamon and sugar in separate bowls.

Try another of our favorite brunch recipes.
Mini Puff Pastry Egg Bites

What is Puff Pastry?

Puff pastry is a type of dough known as laminated dough. It is made by layering dough and butter. It is made by alternating layers of dough, butter, and dough which are repeatedly rolled out 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.

Why do we roll the puff pastry?

You need to roll the dough a little to smooth out the folds. We like rolling it out even thinner to get a bite that has a good balance of crispy puff pastry with butter, cinnamon, and sugar. We found a thick puff pastry (not rolled) had too much dough for the amount of butter and cinnamon sugar mixture we could put on the dough.

Basic Steps for Making Puff Pastry Twist

Puff pastry dough rolled out with melted butter and cinnamon sugar then twisted on sheet pan.
  1. Place thawed puff pastry on surface and roll out.
  2. Mix cinnamon and sugar together.
  3. Brush the rolled out puff pastry with melted butter.
  4. Sprinkle with the cinnamon sugar.
  5. Cut into strips.
  6. Twist and place on a lined baking sheet.
  7. Bake and enjoy!

Forming the twists

We found that while twisting the pastry results in a great looking cinnamon twist, it can be tricky to execute. We found using an un-folded ½ - ¾ inch strip worked best for these puff pastry twists. You can twist the dough as many times as you like by holding one end and rotating the other. Note: The pastry WILL unwind a little as it bakes.

Some Favorite Riffs

  • Bake these flat instead of twisting for a puff pastry cinnamon stick. This also saves a little time since you don't have to twist each puff pastry strip.
  • Roll each strip up like a cinnamon roll and bake. If you want to roll them, leave about ¼ inch of the edge of the dough without any cinnamon mixture. Brush with butter when rolled and pinch the end into the roll to help hold the shape as it bakes. Also, place them close, but not touching, on the baking sheet.
Puff pastry with cinnamon sugar twisted on sheet pan.

How to Serve Cinnamon Twists

These cinnamon puff pastry twists are a perfect mid-day snack when you're craving something crunchy and sweet. They're also great as an appetizer to share with family and friends! They make a delicious addition to special occasions like Easter or Mother's Day Brunch, birthday parties, or baby showers. Enjoy them on their own or pair them with a cup of tea of coffee!

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Some Common FAQ's

Why doesn't my puff pastry cook through?

For puff pastry to cook evenly and have a crispy, puffy texture, it requires a relatively high cooking temperature, at least 400°F. If you have undercooked or soggy dough, or if the dough fails to puff up, you can verify the accuracy of your oven's temperature using an oven thermometer to ensure the oven reaches the optimal temperature. If the issue persists, you may need to increase the oven temperature slightly.

Can I use something besides puff pastry?

Yes. We would make these when we were kids with leftover pie dough. They won't puff up like the puff pastry, but they are a delicious bite!

Puff pastry cinnamon twists standing up in a glass dish.

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

Easy Lemon Curd

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This easy lemon curd recipe is a must have for all you lemon lovers! Homemade lemon curd is sweet and tangy, creamy and smooth, delicious and easy to make with only 4 ingredients.

Lemon curd in pie shells and cups topped with raspberries.

When we have lemons we skip the lemonade and make lemon curd! Homemade lemon curd is so much better than anything you can buy and super easy to make. It's a fresh go-to item that can be eaten on its own, made into mini pie bites, spread on pancakes, biscuits and scones, or used with baked goods like cakes, tarts, and cookies.

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Only 4 Ingredients Needed

Sugar, lemons, butter, and eggs on a table.
  • Eggs yolks. Gently whisk these until they're well combined and then strain through a fine mesh strainer into a heatproof bowl.
  • FRESH lemon juice and fresh grated lemon zest. We don't recommend using bottled juice or zest, it changes both the flavor and consistency of the curd.
  • Sugar. Granulated white sugar.
  • Butter. We use unsalted butter, but salted will also work. Using a good butter, like Kerrygold, will make a difference. However, we made this with other brands and it is still delicious!

Love Lemons? Try another of our favorite lemon recipes.
Easy Lemon Bars

What's the difference between lemon curd and lemon pie filling?

These are very similar. Curd is just eggs, sugar, lemon juice, lemon zest, and butter. Lemon pie filling is thickened with flour or cornstarch and contains very little, if any, butter. Curd usually has a stronger lemon flavor. Both are good, but lemon curd is buttery, sweet, tangy, and amazing! It is creamy, smooth, and one of our favorite things!

So, is lemon curd a dessert, a breakfast, or a spread?

Answer - it's all three! It is great spread on biscuits, muffins, pancakes, waffles, or scones at breakfast. Scoop into premade pie shells (mini or full size) for a sweet dessert. Top with some fresh berries in individual dishes for an elegant dessert. Use as a filling between cake layers or to fill cupcakes, donuts, or cookies.

How to Make Easy Lemon Curd

Egg yolks whisked and strained into a bowl with sugar and lemon juice.

Homemade lemon curd is very easy to make. Follow a few simple steps and some Must Do Tips and you will have a creamy and smooth, tangy and sweet curd!

  1. Separate the egg yolks from the whites. Save the whites for breakfast eggs or try our Sugared Pecans!
  2. Whisk the egg yolks in a small bowl.
  3. Strain the whisked yolks through a fine mesh strainer into a heatproof mixing bowl. Don't skip this step. It will remove the chalaza from the yolk and result in a smoother finished curd. (Here is a good breakdown on the anatomy of an egg for the curious!)
  4. Add sugar and lemon juice to the strained egg yolks.
  5. Cook the egg mixture in a double boiler, over medium to medium-low heat stirring constantly until the mixture thickens and sticks to the back of a wooden spoon.
Uncooked and cooked lemon curd running off wood spoon.
  1. Remove egg mixture from the heat,
  2. Mix in the butter a piece at a time. Stir continually as the butter melts.
  3. Add lemon zest with the last piece of butter and mix. All butter should be combined with the egg mixture at this point.
  4. Store in a glass jar until chilled.

PRO TIP: When heating the egg mixture, use medium to medium-low heat and stir constantly. Avoid boiling the mixture, as it can lead to clumpy lemon curd resembling scrambled eggs.

Mixing cooked lemon curd, butter cubes, and lemon zest for lemon curd.

A Few Musts When Making Lemon Curd

  • Only use fresh lemons. Bottled lemon juice (no matter what brand) just doesn't provide the same tangy taste. Take the time to juice and zest fresh lemons.
  • Use a double boiler. Do not cook lemon curd over direct heat! You will end up with scrambled eggs. Use medium heat or medium-low heat and stir or whisk constantly while on the heat.
  • Store in a glass container. Use a glass container with an air tight lid for best storage. Place in the fridge for up to 10 days. If not using the curd within 24 hours of making it, place a piece of plastic wrap on the top of the curd to prevent a crust from forming.
  • Let curd cool completely before putting a lid on the container or serving.

PRO TIP: Don't use a metal bowl.
Metal bowls can tend to leave a metallic taste in the curd. Use heatproof glass, ceramic, or non-metal.

Equipment We Used

Bowl and pan with water turned into a double boiler.

You don't need any special dishes for a double boiler. We make our own with a heat safe bowl (non-metallic) and a sauce pan. Add about 2 inches of water to the bottom of the sauce pan and place the bowl on top of the pan.

  • The bowl should NOT touch the water.
  • The bowl SHOULD rest on the sides of the pan. Make sure the bowl is heatproof!

How to Use Lemon Curd

This simple lemon curd is so versatile and can be used in so many delicious ways!

  • Stand alone dessert. Place into small cups, top with some fresh fruit and serve.
  • Filling for baked goods. Adds a tangy burst of flavor when used as a filling for cakes, cookies, cupcakes, donuts, and muffins.
  • Spread on breakfast pastry. Use as a spread instead of jam on toast, biscuits, or scones.
  • Tart and pie filling. Use as a filling in tartlet, tart, pie, or mini pie shells. Top with some fruit or whipped cream to finish it off.
  • Cheesecake topping. Try lemon curd instead of a traditional fruit topping.
  • Topping for ice cream or yogurt. Spoon over your favorite ice cream or yogurt for a tangy addition.
Lemon curd in pie shells and cups topped with raspberries.

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 lemon curd will store in the fridge in an airtight container for up to 10 days.

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FAQ's

Why does my lemon curd have a metallic taste?

The lemons will react with metal leaving a metallic taste. Make sure to use a glass, ceramic, or non-metal bowl as the top in your double boiler. Remember the utensil you are using too, if it is metal you run the risk of metallic taste. Use a silicone or wood spoon, spatula, or whisk.

Why is my lemon curd chunky and not smooth?

This usually means that the eggs cooked, like a scrambled egg. The mixture may have been cooked at too high of heat. Slow and medium-low heat is the way to go. Another cause for lumpy curd is if the egg-sugar-lemon juice mixture is not stirred CONSTANTLY while heating. Remember, cook slow and stir or whisk constantly until the mixture remains on the back of a wooden spoon.

How long does lemon curd last and can I freeze it?

We don't recommend freezing lemon curd as it may separate from the butter and also change the texture. However, lemon curd will last up to 10 days in an airtight glass container in the fridge.

Lemon curd in glass jar.

Easy Chocolate Chip Shortbread Cookies

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This chocolate chip shortbread cookie combines the best of shortbread cookies with the best of chocolate chip cookies (the chocolate chips!) for a buttery, tender cookie. Just 4 ingredients combine for a delicious bite any time of day!

Chocolate chip shortbread cookies on a board.

We love a good buttery shortbread cookie. They are not really crunchy, not really soft, and they just melt in your mouth! The addition of mini chocolate chips to this 3-ingredient shortbread recipe makes this a cookie made in cookie heaven!

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Looking for a shortbread cookie without chocolate?

Try our amazing Pecan Shortbread Cookies!

What is the Difference Between Shortbread, Butter, and Sugar Cookies?

Mini chocolate chips, butter, flour, and sugar in individual bowls.

While these cookies are very similar they do have a few differences. In very basic terms,

  • Shortbread cookie recipes contain just a few ingredients; butter, sugar, and flour and have a higher ratio of butter to flour. Shortbread is not (usually) very sweet and is baked at a lower temperature. They may tend to spread more than other cookies due to the high butter content. Shortbread should be soft and almost crumbly inside with a little bit of a crisp exterior.
  • Butter cookies have a bit higher flour to butter ratio than shortbread and usually have additional ingredients like salt, eggs, and vanilla. They are usually a little sweeter and will hold their shape a little better than a shortbread cookie. Butter cookies also bake at a higher temperature than shortbread cookies.
  • Sugar cookies have the highest ratio of flour to butter of these three cookies. They also have additional ingredients like a leavening agent (baking powder or baking soda), salt, egg, and vanilla. They are sweeter than a shortbread cookie, bake at a higher temperature, and hold their shape if cut.

How to Make These Shortbread Chocolate Chip Cookies

Butter and sugar mixed in bowl.
  • Combine butter and sugar. Use a hand or stand mixer for easiest results. Doing this by hand takes a little time but works. Mix only until sugar and butter are combined. Over mixing can cause too much air in the dough and might cause the cookies to spread when baking.
  • Mix in flour. Mix until completely incorporated with the butter-sugar mixture.
  • Add chocolate. We used mini chocolate chips but you can also use regular chips or chop a chocolate bar into pieces. Use the type of chocolate you like - semi-sweet, dark, milk chocolate.
  • Form and refrigerate dough. We flatten the dough, wrap and refrigerate for at least an hour. Chilling the dough helps the cookies hold their shape and have that soft, tender inside.
  • Bake and enjoy. Remove the dough from the refrigerator, cut, place on a lined baking sheet, and bake. Let cookies cool and enjoy.
Adding flour and chocolate chips to butter and sugar mixture.

Some Fun Riffs

  • Use regular sized chocolate chips or chop a chocolate bar instead of the mini chocolate chips. Use semi-sweet, bittersweet, or dark chocolate.
  • Dip these baked mini chocolate chip shortbread cookies in melted chocolate for EVEN. MORE. CHOCOLATE. (I mean, can you ever have too much chocolate?!)

Pro Tips for Making Shortbread Cookies

Shortbread cookies are easy to make, but with only a few ingredients they can be a bit tricky. Here are some of our best practices for making a successful shortbread cookie.

Use good quality ingredients

With so few ingredients, each ingredient should be the best quality possible. Focus on the two main ingredients, butter and flour, for the most flavorful and tender cookies.

  • Butter. We love Kerrygold butter - it is richer, creamier, and just better than the generic butter we get in the grocery stores. While we usually use unsalted butter, especially for baking, you can use salted butter with no noticeable difference in this recipe. NOTE: We used Land 'O Lakes unsalted butter when shooting the recipe.
  • Flour. After doing a side by side test of flour (when making this amazing artisan bread) we were surprised to find that flour made a BIG difference in texture and taste. I now use King Arthur or Bob's Red Mill exclusively. These cookies will work with whatever flour you have, but pick up some King Arthur or Bob's next time you are at the store to see the difference.
Chocolate chip shortbread dough in bowl and wrapped in plastic wrap.

Use room temperature butter

It is almost impossible to thoroughly mix butter and sugar if the butter is cold. Remove the butter 1-2 hours before mixing the cookies. If you forget to soften the butter, put it in the microwave on 50% power for 10 second bursts. Turn the stick of butter over with each burst and continue until butter is soft. Yes, I've had to do this! I find it usually takes 3-4 bursts until my butter is soft.

Don't over mix butter and sugar

We generally don't worry about how long we cream the butter and sugar. However, this step incorporates air into the dough and too much air in the shortbread cookie dough can contribute to the cookies spreading too much while baking. Mix just until combined thoroughly.

Place cold dough into the oven for baking

This is one of the most important steps. If the dough is not cold it will tend to spread more than desired. The cookies will still taste good, they just won't have the desired look and shape.

Use a kitchen scale when measuring

Measuring flour with cups is notoriously unreliable, so please use a kitchen scale if you have one! Measuring by weight (with a scale) is much more accurate than measuring by volume (with cups). No kitchen scale? Measure your flour with the scoop and level method for best results!

How to Shape Shortbread Cookies

There are a few options when shaping shortbread cookies. We've done them all and it really is just a matter of preference.

PRO TIP: Remember, the dough needs to be cold before going into the oven!
Refrigerate again after shaping if necessary.

Thickness and cutting of chocolate chip shortbread cookie dough.
  • Cut before refrigerating.
    • Flatten dough with your hand or a rolling pin to desired thickness.
    • Use a cookie cutter or a knife to cut the cookies into desired shapes - circles, hearts, squares, rectangles.
    • Place on a lined baking sheet, cover, refrigerate for at least an hour. Remove and bake in a preheated oven.
  • Cut after refrigerating.
    • Flatten dough with your hand or a rolling pin to desired thickness.
    • Wrap dough and refrigerate at least an hour.
    • Remove dough, cut cookies with a cookie cutter or a knife into the desired shape - circles, hearts, squares, rectangles - and place on a lined baking sheet.
    • If the dough is out too long and warms up, refrigerate again before baking.
    • Bake in a preheated oven.
  • Slice cookies from a dough log roll.
    • Roll the dough into a log about 1 ½ inches in diameter, wrap tight, and refrigerate at least an hour.
    • Remove the dough from the refrigerator and slice into ¼ inch discs.
    • Place dough slices on a cookie sheet and bake in a preheated oven.
  • For more information on these techniques visit our Pecan Shortbread Cookies recipe.
Cutting dough with cookie cutter and slicing dough log with a knife.

Equipment We Used

We use a nonstick silicone baking mat to line our baking sheet pans but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!

Please use a kitchen scale when measuring flour! Measuring flour with cups is notoriously unreliable. A kitchen scale is much more accurate than measuring by volume (with cups). If you don't have a scale measure your flour with the scoop and level method for best results!

Make Ahead, Storing, and Freezing Tips

Shortbread cookies are great made ahead of time. Always make sure cookies are stored in an airtight container for best results.

  • Unbaked cookies
    • Refrigerate unbaked cookies for 2-3 days before baking.
    • Cut and freeze unbaked cookies for up to 3 months. Pull out the number you want to bake and let them thaw on a cookie sheet while you pre-heat your oven. Bake as directed. NOTE: You may need to bake a little longer if the cookies are not completely thawed before putting in the oven.
  • Baked cookies
    • Store baked cookies on the counter for up to 5 days.
    • Freeze baked cookies for up to 3 months. Thaw before serving.
  • NOTE: When freezing shortbread cookies, we prefer freezing them unbaked and baking them as needed.
Unbaked and baked chocolate chip shortbread cookies.

Other Favorite Cookie, Bar, and Dessert Recipes

Why is the dough crumbly and not holding together?

This can be for a few reasons.
1. Measuring flour with cups is notoriously unreliable, so please use a kitchen scale if you have one! 
2. The ingredients aren't mixed well enough. The sugar and butter need to be completely mixed and then the flour fully incorporated. Using a stand or hand mixer will help with this.

Why do the shortbread cookies spread?

1. If the butter and sugar are over mixed it introduces too much air into the dough and can cause the cookies to spread more than desired.
2. The dough should be cold before placing in the oven. If the dough gets warm after cutting the cookies, place them back in the refrigerator to chill again before baking. Chilling the dough before baking hardens the butter and helps the cookies to hold their shape in the oven.

Why is my dough crumbly after mixing?

A crumbly shortbread dough is not uncommon.
1. Using an electric mixer will help combine the flour into the butter-sugar mixture and hold the dough together.
2. When you squeeze the dough in your hand it should easily hold together. If it is still crumbly you may have added too much flour (make sure you are using a kitchen scale if possible.) You can add another tablespoon of butter OR a tablespoon of cream to the dough to help bring it together. Make sure to mix REALLY well and note that this addition may change the texture and feel of the cookies.

Why are my shortbread cookies hard and crunchy?

1. A crunchy shortbread cookie is usually because they were baked too long. Unlike traditional cookies, we don't want shortbread to get completely brown. They are done just as they begin to brown on the bottom.
2. If they weren't over baked, there may have been too much flour added to the dough. Use a kitchen scale whenever possible!

Stacked chocolate chip shortbread cookies on a board.

Mini Puff Pastry Egg Bites

by 1 Comment

These puff pastry egg bites are a great way to start the day! With eggs, bacon, and goat cheese this pastry bite is so cute and delicious making it a great option for breakfast, brunch, or an appetizer buffet. 

Mini puff pastry cups filled with eggs, bacon, and goat cheese.

These easy mini puff pastry egg cups are a great addition to any table. They are perfect for brunch (Mother's Day, Easter, Christmas), appetizer buffets (baby showers, birthday parties, anniversary celebrations), and on-the-go breakfast (make ahead and reheat).

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Basic Steps for Puff Pastry Egg Bites

  • Bacon. Cook some bacon until crispy. This can be done in strips and then crumbled or cut into pieces before cooking. We love using leftover bacon for this recipe to save time.
  • Frozen puff pastry. Let the puff pastry sheets thaw (per package directions), roll the dough, and cut into pieces. Fit each puff pastry square into a mini muffin tin. You want the pastry to sit above the sides of the mini muffin tin to keep the egg mixture inside.
  • Eggs. Whisk the eggs with some salt and pepper. NOTE: We do this in a container that we can pour from.
  • Assemble. In each pastry cup place some goat cheese crumbles followed by crumbled bacon. Top each pastry cup with the scrambled egg mixture.
  • Bake and serve.
Puff pastry, eggs, bacon, goat cheese, salt and pepper with mini muffin tins.

Puff Pastry

To achieve a better balance between pastry and filling, we roll out the puff pastry so it is a little thinner. This helps in a few ways:

  • Ensures when you take a bite you taste the egg, bacon, and cheese and not just flaky pastry. We love flaky pastry but want a balanced bite!
  • Thinner pastry makes it easier for the pastry to cook all the way through. Even with a hot oven (which puff pastry wants in order to 'puff up'), if the pastry is thick it will take longer to cook through.
  • Allows the filling and pastry be done at the same time. Since these are a mini bite (meaning there is not a lot of filling in each cup) the filling may be done before a thicker puff pastry shell has time to cook through.
Rolling, cutting, and pressing puff pastry into mini muffin tins.

Equipment We Used

We used a rolling pin to roll the puff pastry dough thinner for a more balanced mini puff pastry bite.

A sharp knife and ruler straight edge was used to cut the pastry into pieces. If you have a 5 wheel pastry cutter it would work GREAT here! It helps ensure each pastry piece is the same size.

We made these as a mini bite in mini muffin tins because we love small bites! However, these are just as good in a full size muffin pan. You will need to adjust the size of the puff pastry squares and make sure you cook them until the filling is cooked through and the pastry is done.

Filling puff pastry shells with eggs, bacon, and goat cheese.

Make Ahead Tips

Cook the bacon in advance and store in an airtight container in the fridge until ready to use. We love using leftover bacon to save time.

Bake these mini puff pastry egg bites up to 3 days in advance. Store in an airtight container in the fridge. When ready to serve, place egg bites on a sheet pan and heat in a 300°F oven until warm, 5-10 minutes. PRO TIP: If they start turning brown before they are warmed, loosely cover them with a piece of foil and continue heating.

The puff pastry cups can be rolled, formed, and frozen before baking. This saves a little time when assembling these bites. Once in mini muffin cups, place unbaked dough in the freezer until frozen, remove from the tin and store in an airtight container in the freezer up to 3 months. When ready to assemble, remove from the freezer and place back in the mini muffin tins. Let the pastry thaw for 10-15 minutes, fill with egg, bacon, and cheese filling. Bake until golden brown and enjoy.

Favorite Riffs

This is a great starting point for a delicious breakfast, brunch, or appetizer bite.

  • Substitute breakfast sausage or crispy prosciutto for the bacon.
  • Make them vegetarian by leaving out the bacon.
  • Add extra veggies to the cups with the cheese; sautéed mushrooms, fresh spinach, chopped kale, diced red peppers, broccoli, onions or shallots.
  • Include some herbs (fresh or dried) in the egg mixture; thyme, rosemary, or basil.
  • Use your favorite cheese. Instead of goat cheese try shredded cheddar cheese (white or yellow), crumbled feta, or shredded gruyere.
  • Make these in full sized muffin tins instead of as mini bites. While the mini bites are perfect for a buffet breakfast, brunch, or as an appetizer, the full size option is great for a sit down breakfast or brunch. Adjust the size of squares cut so they fit in the tins.
Unbaked and baked mini puff pastry egg bites.

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 bites save great. Place in an airtight container in the fridge for up to 3 days. Reheat on a baking sheet in a 300°F oven until warm.

Mini egg, bacon, and cheese, puff pastry bites on a board.

Other Favorite Breakfast Recipes

Some Common FAQ's

Do I bake the puff pastry before adding the filling?

NO! Fill these pastry cups and then bake them.

Do I need to thaw the puff pastry before using it?

If the pastry is in sheets you will need to thaw it before unfolding and rolling it out so it doesn't break into pieces. If you already made the puff pastry into the 'mini cups' and then froze them (before baking), you can remove them from the freezer and place in the muffin tins before mixing the filling. By the time you mix the filling and fill the tins they should be good to go straight into the pre-heated oven.

Why is my puff pastry not cooked all the way through?

This is usually due to either having the pastry too thick or cooking at too low of a temperature. You want a hot oven so the pastry 'puffs up' and also cooks. If the pastry is too thick, and pressed into a mini muffin tin, it will take longer to cook through.

Mini puff pastry cups filled with eggs, bacon, and goat cheese.

Caramelized Onion Brie Crostini

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For a delicious appetizer, top these caramelized onion crostini with a slice of brie. Makes a perfect bite for entertaining!

Melted brie and caramelized onions on top of crostini.

This crostini reminds me of my favorite parts of French onion soup - the sweet onions, crispy bread and melted cheese on top.

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Basic Steps

Baguette, brie cheese, onions, butter, salt, pepper and oil on a table.
  • Caramelize Onions. We love to keep caramelized onions in the fridge and freezer which then makes this recipe ready in just minutes and perfect for unexpected guests.
  • Make Crostini. Use a fresh, thinly sliced baguette, drizzle with olive oil, and bake.
  • Slice Cheese. We use a double or triple cream brie round. Both a brie round or wedges will work in this recipe.
  • Assemble. Add caramelized onions and sliced brie to each crostini.
  • Broil. Brie should be soft and melted.
  • Garnish. This is optional, but we love a little chopped parsley sprinkled over the top.
  • Serve.

Cheese

There is just something delicious and mouth watering about a creamy, melted brie cheese. It goes perfect with the caramelized onions and crunchy crostini. Not a brie fan? Substitute swiss cheese or gruyere cheese for the brie and bake just until the cheese begins to melt.

It is perfectly safe to eat the rind on brie cheese. We found, in this recipe, a thinner rind on the brie helps it melt a little easier. To thin the rind, gently run a sharp knife over the rind. After thinning the rind, cut the brie into slices about ¼ inch thick.

Brie round with rind and with rind scraped off.

Make Ahead and Time Saver Tips

  • Make crostini up to a day in advance and store on the counter in an airtight container. You can also purchase, pre-made, crostini from most grocery stores to save a little time. See Homemade Crostini for more notes and detailed instructions. 
  • Caramelized onions take about an hour to do right and shouldn't be rushed. We make ours in large batches and keep some in the fridge and freezer to add to recipes.
    See How to Caramelize Onions for more notes and detailed instructions. 
  • Assemble the crostini earlier in the day (up to 6 hours in advance) and store in the fridge. Remove and bake as needed.
Caramelized onions in a dish.

Are Crostini and Bruschetta the Same Thing?

The terms crostini and bruschetta have come to be used interchangeably but technically they are not the same. Crostini are usually made from a smaller diameter loaf of bread with a less rustic feel - think a more even texture, like a baguette. Bruschetta are made from a larger, thicker slice of bread that has a more rustic texture - think lots of nice air holes or sourdough! Both are toasted or grilled. You can use bruschetta for crostini recipes and crostini for bruschetta recipes. You may need to increase or decrease the amount of toppings depending on which you make.

Saving Leftovers

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

We don't recommend saving pre-made crostini. The crostini usually becomes soft and soggy from the toppings.

Layering caramelized onions and brie slices on crostini.

Other Favorite Crostini and Bruschetta Recipes

Some Common FAQ's

Do I have to remove the rind on the brie cheese?

NO! It is perfectly safe to eat the rind. We found, in this recipe, the brie melts a little easier if the rind on the brie is thinned a little. This is done by gently running a sharp knife over the rind and takes just a few seconds.

What is the key to caramelizing onions?

Time! This process can't be rushed if you want that amazing caramelized finish to the onions. It takes about an hour. We keep caramelized onions in our freezer to use as needed in recipes. See How To Caramelize Onions for more notes and detailed instructions. 

Can I serve this on plain sliced baguettes instead of crostini?

The crunch of the crostini is a big element in this appetizer, but it can be served on a plain slice of baguette. For more notes and make ahead tips see Homemade Crostini.

Crostini with melted brie and caramelized onion

Creamy Herb Dip

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This creamy herb dip made with fresh herbs is a perfect appetizer for any event. Serve with fresh veggies, crackers, or pita crisps.

Creamy herb dip in a glass bowl with carrots and celery.

Take the basic sour cream dip recipe up a step with some tangy Greek yogurt and a splash of lemon juice. This homemade dip is so easy and fast to make! It is a perfect appetizer for unexpected guests, game nights, parties, or relaxing weekend afternoons.

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Ingredients

Sour cream, Greek yogurt, lemon, fresh herbs, salt, and pepper in individual dishes.

Herbs. We used parsley, dill, thyme, and basil for this dip but use what you have and what you like. While this is much better with fresh herbs, you can use dried in a pinch. Just use about ⅓ as much.

Lemon juice. Again, fresh lemon juice does make a difference to this dip. In a pinch use bottled, just make sure it is pure lemon juice with no additives.

Our base is Greek yogurt and sour cream. We love Chobani Greek yogurt but use what you like. NOTE: Not all Greek yogurt is the same, so check the nutritional information if you're concerned about the nutritional value in your yogurt.

Basic Steps for Creamy Herb Dip

  • Add the base ingredients to a mixing bowl. We use a mixture of sour cream and Greek yogurt for our base.
  • Mix in the chopped herbs. Use a combination of herbs or a single herb. Choose herbs you like! We used parsley, dill, thyme, and basil for this dip.
  • Add lemon juice and salt and pepper to taste. A splash of fresh lemon juice helps bring all the flavors together and gives a brightness to the dip. Add salt and pepper to taste.
Chopped fresh thyme, parsley, dill, basil on a plate.

Favorite Riffs and Substitutions

Herbs and seasoning. Fresh herbs make a difference in this dip! Use whatever herbs you like and have access to. Smell them, taste them, and make sure they will compliment each other. Stir in some fresh minced garlic or garlic powder.

If you must use dried herbs, reduce the total amount of herbs to about 1 Tablespoon.

Base. We love this homemade vegetable dip with a combination of sour cream and Greek yogurt but you can substitute mayonnaise for the yogurt if you like. Use only sour cream or all mayo instead of a combination. We do not recommend using only Greek yogurt as it can be a little overpowering in the dip.

Make this a salad dressing. This is a great veggie dip recipe but also makes a delicious salad dressing. Use as is for a thicker dressing or thin out by adding half-and-half 1 Tablespoon at a time and mixing in between each addition until desired consistency is reached.

Sour cream, Greek yogurt, lemon juice, and chopped herbs in a mixing bowl.

Make Ahead Tips

This vegetable dip is great to make ahead of time. It will last in an airtight container in the refrigerator for up to 7 days. Stir before serving to combine any liquid that may have separated during that time. Garnish with some fresh herbs and serve with your favorite veggies!

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 recommendation this dip will last in an airtight container in the refrigerator for 5 to 7 days.

Herb dip in a glass bowl.

Some Common FAQ's

Can I use dried herbs instead of fresh?

Dried herbs will work, but fresh is SO. MUCH. BETTER! If you need to use dried herbs use about 1 Tablespoon total herbs.

Do I have to use sour cream as a base in creamy dips?

No! Use all mayonnaise or a combination of mayo and Greek yogurt for the base. If you want a thinner dip, or a dressing, use some half-and-half or heavy cream for the base. Taste and adjust herbs until you reach desired consistency and herb flavor.

Herb dip in a glass bowl.

Bacon Spinach Cheese Dip

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Adding bacon to spinach cheese dip takes it to another level.

Cast iron skillet with cheesy bacon spinach dip and crostini.

Bacon on most anything is amazing and adding bacon to cheesy spinach dip doesn't disappoint. This easy hot spinach dip recipe is a perfect addition to any snack table for Super Bowl parties, game nights, or holiday gatherings. Plus this dip is ready in just 30 minutes!

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Ingredients

Spinach, cream cheese, parmesan cheese, garlic, mayo, Greek yogurt, bacon, salt, and pepper in individual dishes.

Bacon. Dice your bacon into small pieces before or after cooking. We like to do ours before in this recipe to make it cook a little faster.

Fresh spinach. While we always opt for fresh spinach when possible, you can use frozen here if necessary.

Base ingredients. We use sour cream, cream cheese, and Greek yogurt. This gives a creamy smooth dip with a little 'tang' from the Greek yogurt! We use Chobani Greek yogurt but use what you like. NOTE: Not all Greek yogurt is the same, so check the nutritional information if you're concerned about the nutritional value in your yogurt.

We love Chobani Greek yogurt but use what you like. NOTE: Not all Greek yogurt is the same, so check the nutritional information if you're concerned about the nutritional value in your yogurt.

Cheese. If possible shred your own parmesan cheese, most store-bought shredded parmesan is treated with preservatives that prevent it from melting smoothly, and you'll end up with a dip with clumps of cheese instead of a smooth creamy dip. For best results, buy a block of parmesano reggiano cheese (AKA "real" parmesan cheese) and grate it yourself with a microplane or the small side of a box grater.

How To Measure Spinach

If you love spinach and want a spinach forward dip, pack the cups of spinach. If you want a less spinach forward dip then just fill the cup but don't pack it into the cup. We made our dip using loosely packed cups of spinach. Each cup weighed about 1 ounce. This recipe is very forgiving so don't worry if you pack the spinach or just eyeball it!

How to Make Baked Spinach Dip with Bacon

  • Cook bacon. Use the oven or the stove top to cook the bacon until it is crispy. Cut the bacon into pieces before or after cooking. Both ways work great.
  • Sauté the garlic and fresh spinach in bacon fat. We like giving our fresh spinach a rough chop before sautéing so there are smaller pieces of spinach in the dip.
  • Make the cheese mixture. Whip the cream cheese, sour cream, and Greek yogurt together. Add the parmesan cheese and stir to combine.
  • Stir in spinach and bacon. When thoroughly combined, spread dip into cast iron skillet or baking dish.
  • Sprinkle remaining parmesan and bacon on top of the dip.
  • Bake until bubbly.
  • Serve with crackers, bread, or veggies.
Cooking bacon pieces in skillet.

Make Ahead Tips

  • Make the bacon in advance. Store in an airtight container up to 5 days in the fridge or up to a month in the freezer. NOTE: If made in advance you can use olive oil in place of the bacon drippings to sauté garlic and wilt spinach.
  • Prepare dip up to 3 days in advance. Store in an airtight container in the fridge until ready to bake and serve. When ready to serve, remove from the refrigerator, place in oven safe dish (if not already done) and bake in a 350°F oven until bubbly. If placing a cold dip into the oven it may take extra time until the dip is ready. 
  • Put the dip into small baking dishes (like a ramekin) if you are serving this over the course of many hours. Store individual, unbaked dishes, in the fridge until ready to bake. Bake one dish at a time as needed and replenish the table with hot, fresh dip.

REMINDER - Do not place a cold glass or ceramic baking dish into a hot oven. The temperature difference can cause the dish to break. Place the dish into a cold oven and then heat the oven or let the dish warm on the counter for at least 30 minutes before baking.

Wilting spinach in a skillet with garlic.

Some of our Favorite Riffs

Spinach. Use a 12 ounce package frozen chopped spinach instead of fresh. Thaw the spinach and squeeze any excess water out then pat the spinach until it is very dry. NOTE: Using the spinach without removing the water and patting dry will make for a runny dip.

Bacon. This is a great base recipe for spinach dip. Increase or decrease the amount of bacon in the recipe based on your preferences. Love bacon? Add more. Not a huge fan? Add less. Use crispy prosciutto instead of bacon.

Cheese. Substitute gruyere, swiss, goat, yellow or white cheddar for some of the grated parmesan cheese. We recommend leaving all of the cream cheese since it contributes to a smooth and creamy dip.

Substitute mayonnaise for the sour cream or Greek yogurt. Use all sour cream or all mayonnaise instead of sour cream and Greek yogurt. We don't recommend using only Greek yogurt since it has a different fat content and might alter the texture of the final dip.

Other Add-ins. Add some chopped artichoke hearts to the cheese mixture for a bacon spinach artichoke dip. Spice it up with some red pepper flakes in the cheese mixture.

Mixing cheese, sour cream, yogurt, parmesan cheese, spinach, and bacon.

How To Serve Bacon Spinach Cheese Dip

We love serving this with tortilla chips, crackers, or baguette slices. It is also great with fresh veggies like carrots, celery, broccoli, or snap peas.

We like presenting this in both a cast iron skillet (if there is enough room on the food table) or in smaller dishes, like ramekins, when the food will be sitting out for a period of time. This helps us keep the dip fresh and helps ensure we are meeting FDA recommendations for food safety.

Unbaked and baked bacon spinach cheese dip.

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 you can save this dip in an airtight container in the fridge for up to 3 days. Reheat in a 300°F oven or the microwave until warm and bubbly.

Other Favorite Dip Recipes

Cast iron skillet with bacon spinach cheese dip and crostini.

Some Common FAQs

Can you freeze spinach dip with bacon and cheese?

We don't recommend freezing this dip. Frozen sour cream and greek yogurt have a tendency to break and become full of liquid and grainy. This can cause the dip to be runny and have a granular texture.

Do you eat bacon spinach dip cold or hot?

We recommend serving this dip hot. It is safe to serve it cold but the texture is not smooth and creamy.

Can this spinach dip be heated in the microwave?

We recommend baking this in the oven the first time. This melts the parmesan cheese and crisps up with the bacon on top of the dip. Heating leftovers (if they are within the FDA recommendations) in the microwave works great. You can also top any leftover dip with a little more parmesan or bacon (or both) and reheat in a 300°F oven.

Crostini topped with bacon spinach cheese dip.

Beer Cheese Dip with Skillet Chili

by 2 Comments

This easy beer cheese dip with skillet chili is the ultimate comfort food. A sure hit at your game night, super bowl party, potluck, special game day, or any day of the week!

Beer cheese dip and chili on a tortilla chip.

It was said that "this might be the best thing we've ever made" and we agree! Creamy, melty, cheese topped with spicy chili - what's not to love!

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Chili and beer cheese dip ingredients.

How to Make Beer Cheese Dip with Skillet Chili

Make the Skillet Chili

Since this is going on top of the cheese sauce we don't want a traditional chili which can be more liquid and soup like. This skillet chili is thick and has a little kick to pair well with the beer cheese dip. Just 4 main steps for this chili.

  • Brown the ground beef, chicken, or turkey in a heavy duty skillet. (image 1)
  • Add the spices. We used salt, pepper, chili seasoning, cayenne pepper, and onion powder. (image 2)
  • Stir in tomato paste and water until well combined. (image 3 & 4)
  • Add kidney beans, stir and set aside until ready to assemble dip. (image 5 & 6)
Making chili in a skillet.

What Beer is Best?

Adding beer to cheese, besides just being delicious, helps to balance the richness of the cheese and adds a depth of flavor to the dish. The cheese dip will definitely have some of the beer flavor so use what you like to drink. We used a lager because we wanted a more subtle flavor. If you like a more hop forward beer an IPA or pilsner would be great. If you like drinking a porter or stout they will also work here. NOTE: If serving this at a larger party, we recommend using a more subtle beer flavor to appeal to a wider range of guests.

Make the Beer Cheese Dip

  • Make a light roux with butter and flour. Cook the flour over medium heat for a minute or two to remove any raw flour taste. The flour is cooked when the butter and flour mixture smells like toasted almonds and is just starting to turn golden brown. (image 1 & 2)
  • Add the ground mustard and stir. (image 3)
  • Mix in the beer and stock and cook until the mixture thickens. (image 4)
  • Stir in the cream and heat just until warm but not boiling. (image 5 & 6)
Making cheese sauce in a sauce pan.

Add the shredded cheddar to the pot and stir. Once the cheese begins to melt remove the pan from the heat and stir until the cheese is melted and the sauce is creamy.
NOTE: If the cheese sauce is thicker than you want, add more beer, stock, or cream (in small increments) and stir until combined. If cheese sauce is thinner than you want, add more cheese (in small increments) and stir until melted and desired consistency is reached.

PRO TIP: Shred your own cheese if you can. Some pre-shredded cheese has a coating that, while it keeps it from sticking together in the package, might make it resist melting smoothly.

Cheese sauce in sauce pan.

Assemble and Bake the Dip

Pour the cheese sauce into a cast iron skillet or an equivalent sized baking dish. We used a 10 inch cast iron and it was the perfect size. Gently spoon the skillet chili mixture on top of the cheese in the center of the pan. Place the pan in the oven and heat until cheese is warm and bubbly.

Beer cheese dip topped with skillet chili in a cast iron pan.

Favorite Riffs

  • For an alcohol free version, use a non-alcoholic beer or substitute stock for the beer in the recipe.
  • Spice up the cheese sauce with some ground cayenne or chipotle pepper.
  • Substitute dijon mustard for the ground dry mustard.
  • Use a mixture of cheeses; sharp cheddar cheese, white cheddar, gruyere, smoked cheddar, or some blue cheese would all be good.
  • Mix up the chili seasoning with roasted, diced jalapeños, smoked chipotle pepper, paprika, or fresh diced onions (instead of onion powder).
  • Substitute some garbanzo beans or white beans for the kidney beans in the skillet chili.
  • Make it vegetarian. Substitute additional beans or a meat alternative like Gardein beefless ground crumbles for the ground meat. Use vegetable stock instead of the chicken stock.
  • This beer cheese sauce is also great on its own without the skillet chili, BUT the chili takes it up a level!

What to Serve with this Dip

This homemade beer cheese dip is great with tortilla chips, crispy pretzels, or soft pretzel bites. Mix it up a little and serve the dip with some roasted baby potatoes or crispy french fries.

Make Ahead Tips

Make the beer cheese sauce and skillet chili up to 4 days in advance. Store them individually in airtight containers in the fridge until ready to assemble the dip. We recommend heating the cheese sauce until it can pour into the cast iron. Heating the cheese sauce helps it spread out and fill up the pan making it easier to add the chili on top of the cheese. Then bake as directed. REMINDER - Do not place a cold glass or ceramic baking dish into a hot oven. The temperature difference can cause the dish to break.

PRO TIP: If the cheese and chili dip will be served over the course of many hours, consider putting the dip into smaller, oven safe, dishes (like a ramekin). Top each dish with a bit of skillet chili and refrigerate until ready to bake. Bake one at a time, as needed, and replenish the dish with hot, fresh, food safe, dip throughout the party.

Beer cheese dip with skillet chili on top.

Saving Leftovers

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

If you're within the FDA recommendations this dip will last in the fridge up to 4 days. The chili will, most likely, be mixed in with the cheese. While it won't be as stunning of a presentation as originally, it is still delicious! Reheat in the oven or microwave until the cheese is hot and bubbly.

Other Favorite Dip Recipes

Some common FAQ's

Is beer cheese dip alcohol free?

No. This recipe, as written, contains beer. You can substitute non-alcoholic beer or stock for the beer in the recipe for an alcohol free version. NOTE: The alcohol DOES NOT evaporate out of the sauce. To remove all alcohol from a sauce it needs to cook for 3 hours or so.

Can I make this dip ahead of time?

Yes. Make the cheese sauce and skillet chili up to 4 days in advance. Store them in separate airtight containers in the fridge. When ready to assemble the dip, heat the cheese sauce and add it to the cast iron skillet. You want the cheese sauce to be liquid and fill the bottom of the skillet. Add the chili on top (you can heat this, but don't have to). Place the dip in the oven and heat until cheese is bubbly and warm. We don't recommend freezing the cheese sauce. The chili can be frozen and thawed to use.

Beer cheese dip with skillet chili on top and served with tortilla chips.

Pecan Shortbread Cookies

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These easy pecan shortbread cookies are a buttery, sweet bite and so easy to make. They aren't just for the holidays but perfect any day with a cup of tea or coffee.

Baked pecan shortbread cookies stacked on top of each other.

Shortbread cookies are one of our favorite comfort treats that takes us to our happy place! This pecan shortbread cookie recipe contains just 5 ingredients - flour, sugar, salt, butter, and toasted pecans. They are SO. EASY. to make!

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A Few Pro Tips for Making Shortbread Cookies

  • Make sure the butter is room temperature - not hard and not melted. If the butter is too soft or too hard, working with the dough can be a little tricky.
  • Chill the dough after mixing, before cutting, and before baking if needed.
  • Crumbly dough is okay. Since there is no liquid in the recipe, this dough might be crumbly but holds together when pressed and rolled. Creaming the butter and sugar completely and thoroughly mixing in the flour will help the dough hold together when pressed and rolled.
Pecans, flour, butter, and sugar in individual dishes.

Basic Steps for Pecan Shortbread Cookies

  • Toast the chopped pecans. Toasting nuts only takes a few minutes and brings out SO much flavor! Do this on the stovetop in a skillet or in the oven. Whichever method you use, keep an eye on them as they can go from toasted to burnt very quickly.
  • Cream sugar and room temperature butter together. We like using a hand mixer since there is not a lot of dough. If you scrape the sides of the bowl frequently, a stand mixer also works. Doing this by hand will work, it will just take some time and energy.
  • Add flour and pecans. Mix until all of the flour is combined with the creamed butter and sugar. Unlike other cookie doughs, this dough may be a little crumbly. That's okay! The dough will come together when rolling it out.

Please use a kitchen scale if you have one! Measuring by weight is MUCH more accurate than measuring by volume (with cups) and will give you a more consistent baked good. There are many inexpensive kitchen scales available. We use this one.

  • Prepare the dough for cutting. Press the dough together until it forms a ball. If using a cookie cutter, roll the dough flat until it is ¼ - ⅜ inch thick. If slicing into circles, roll the dough into a log that is about 1 ½ inches in diameter.
  • Refrigerate dough. Wrap dough tight and place in the refrigerator for at least 1 hour and up to 5 days. Wrap the dough airtight if storing longer than a few hours before baking.
  • Remove dough and cut into cookies.
  • Bake. Shortbread cookies do not brown like other cookies. Our 1 ½ inch round and ¼ inch thick shortbread cookies took 25 minutes to bake. The edges will JUST start turning a light golden color.
Toasted pecans, creaming butter and sugar, adding flour to make shortbread dough.

What Does Creaming Butter and Sugar Mean?

Creaming sugar and butter means you mix the butter and sugar together (usually at high speeds) until it is completely blended, light, and fluffy. It should be creamy and somewhat smooth with no visible sugar granules. An electric mixer, hand or stand, makes this much easier and faster. The dough can also be mixed by hand. We used a hand mixer for these cookies.

  • Why do we cream the butter and sugar? First, it helps the sugar dissolve into the butter and makes sure it is evenly blended throughout the batter or dough. Second, it incorporates more air into the batter or dough and results in a lighter baked good.
  • Use softened butter! This allows the sugar to mix evenly with the butter. Butter that is too hard, like straight from the fridge, won't break down enough to fully mix with the sugar. Too soft butter (like melted) will become greasy with too many air bubbles when it is mixed. To soften butter we remove it from the refrigerator about an hour before use. If short on time, these other methods will also work.
  • How to properly cream butter and sugar. Add softened butter and sugar to a mixing bowl. Beat at medium-high speed for 2 to 3 minutes until the mixture is completely combined and doesn't look grainy. If doing this by hand, start by mashing the butter into the sugar with a fork. Then use a wooden spoon and stir, stir, stir until the mixture is light, fluffy, and you no longer see any grains of sugar.
Using a cookie cutter for cutting pecan shortbread cookies.

We cut these cookies using a cookie cutter and also rolling the dough into a log and slicing it into round cookies. Both ways work great. Rolling in a log and slicing is probably a little faster since you don't have to re-roll the dough scraps like you do when using a cookie cutter. Also, when slicing the dough roll the cookie has a tendency to become a little flattened instead of perfectly round. If you want a TRUE shape, we recommend using a cookie cutter.

NOTE: Because the dough is cold, we can usually roll and cut these cookies with very little extra flour. Too much extra flour can make the cookies heavy. If the dough gets too soft and is sticking, pop it back in the fridge for 10-15 minutes to firm up and then continue rolling and cutting.

If using a cookie cutter

We used a round cookie cutter but you could also use a square, heart, or rectangle cutter.

  • Rolling dough. Lightly flour a piece of parchment paper and place mixed dough on top. Press the dough together until it has formed a ball. Flatten the dough using your hand and a rolling pin until it is ¼ - ⅜ inch thick. It is much easier to flatten the dough before chilling it but you can also roll it out after it is chilled.
  • Refrigerate. Cover with another piece of parchment paper, wrap tight, and refrigerate for at least an hour.
  • Cut cookies. When ready to cut cookies remove the dough from the fridge and remove the top layer of parchment paper. Use a cookie cutter to cut the cookies. Re-roll the dough scraps and cut again. Continue until all dough is cut. When cutting cookies the dough will get soft if it has been out too long. Refrigerate the dough for 10 -15 minutes to firm up then resume rolling and cutting. Place the sheet pan with the raw, cut cookies in the fridge for 10-15 minutes to firm up again before baking if they are not firm.
  • Place cut cookies on a baking sheet leaving at least ½ inch between each cookie.
Rolling and slicing a dough log for pecan shortbread cookies.

If slicing a dough roll into circles

  • After mixing the dough turn it out onto a piece of parchment paper. Press the dough together into a ball until it holds together.
  • Roll the dough back and forth on the parchment paper until you have a 'dough log' that is about 1 ½ inches in diameter. Wrap the dough tight and chill for at least an hour.
  • When ready to bake cookies, remove the dough from the fridge and unwrap them. Using a sharp knife, cut the log into ¼ - ⅜ inch slices.
  • Place each slice on a baking sheet leaving at least ½ inch between each slice.

Storing Pecan Shortbread Cookies

  • Unbaked cookie dough
    • Wrap in parchment or plastic wrap. While we don't usually recommend using a single use plastic, if you are refrigerating for longer than a few hours before baking we recommend wrapping the dough in plastic wrap for a tighter seal.
    • Store in the refrigerator up to 5 days or in the freezer up to a month. If frozen, let dough thaw in the fridge overnight before rolling or cutting.
    • Freeze individual cut cookies. Cut cookies and freeze them on a sheet pan. Once frozen transfer the individual cookies to an airtight container and freeze for up to a month. Bake them straight from the freezer (add a few minutes to the baking time) or thaw them first and bake as directed.
  • Baked cookie dough
    • Store in an airtight container on the counter up to 5 days or in the fridge up to 10 days.
    • Freeze cookies. Place in a single layer on a baking sheet and place in the freezer. Once frozen transfer to an airtight container and freeze up to a month.
Cutting and slicing cookie dough.

Favorite Riffs

  • If slicing the cookies you can roll the dough log in chopped pecans before chilling for some extra pecan crunch. Form the log, roll in toasted pecans, wrap tight, and refrigerate.
  • Drizzle melted chocolate over the tops of the cookies once they cool.
  • We like our shortbread cookies without additional flavoring and find adding it doesn't really add anything to the cookies but feel free to add a dash of vanilla if you like.
  • For a crispier cookie bake cookies for 1-2 minutes more or roll (or slice) the dough thinner. If slicing thinner, you may need to reduce the baking time by a few minutes so they don't dry out.
Unbaked and baked cookies on a sheet pan.

FAQ's

Can the cookies be baked as a bar cookie in a pan?

Yes! Press the dough into the parchment lined pan you want to use. We like to 'score' the cookies before baking. Using a fork or knife, gently 'cut or perforate' the dough into the sizes you want the cookies to be. Bake as directed. Cool in the pan for 5-10 minutes and use the parchment paper to lift the cookies out of the pan. While still warm, use a knife to cut the cookies along the perforation marks made before baking the cookies.

How many cookies does this recipe make?

We got 24-30 1 ½ inch round cookies. We got the same amount whether we used a cookie cutter or sliced them. Cut into sizes and shapes that work for you. Squares, rectangles, triangles, circles all work great. The key is to make sure the dough is between ¼ - ⅜ inch thick and even all around. Thinner than ¼ inch and the cookies are crispy. Much more than ⅜ inch and the cookies can become too crispy outside in order to get the inside baked through.

Are shortbread cookies the same as sugar cookies?

Shortbread cookies are not the same as a sugar cookie. Sugar cookies usually have eggs, more sugar, and a leavening agent which will make them lighter and sweeter. Shortbread cookies will be denser, less sweet, and more buttery flavored.

Baked pecan shortbread cookies on a board.

Tater Tot Waffle Bites

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These tater tot waffles are a fun twist on tater tots as an appetizer. These crispy tot waffles are a perfect bite for game night, Super Bowl parties, casual entertaining, or movie nights! Plus, they’re so easy to make. 

Tater tot waffle topped with sour cream dip.

WE. LOVE. TOTS! Spicy or plain, loaded or dipped in ketchup, tater tots are the perfect comfort food! Now we've upped the tot amazingness by making waffle tater tots for a fun, delicious appetizer!

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Ingredients

Frozen tater tots, ground spice, salt, pepper, green onion, sour cream, and bacon.

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

  • Frozen tater tots. We start with frozen tater tots. You can definitely use homemade tots if you like.
  • Spices. Some paprika and cayenne add a little kick.
  • Toppings. We top these waffle tots with a little sour cream, crispy chopped bacon, and sliced green onion.

How to Make Waffle Iron Tater Tots

Basic Order of Operations

  • Waffle Iron: Preheat the waffle iron. We like ours on the high setting to ensure a crispy waffle tot.
  • Tater Tots: Use frozen or homemade tater tots for this recipe. Make sure the tots are defrosted before placing in the waffle iron.
  • Spices: Toss your defrosted tots with the spices. We used a bit of paprika and cayenne for our tots.
  • Place tots in the waffle iron and close the lid. Our waffle iron doesn't have a latching top so we like to press down on the top of the lid to press the tots into the waffle grills. Make sure to use a heavy duty pot holder or multi-folded towel if you are pressing on the top of the waffle iron lid - it will be very hot!
  • Once the tots are done, remove them from the waffle iron. NOTE: The cook time will depend on your waffle iron and how hot it is set. Our waffle iron, on high, took 5-8 minutes per batch to cook.
  • Serve with your favorite toppings!
Spicy ground pepper spices on tater tots.

How Many Tater Tots to Use

We tested our tater tot waffle bites in a 1-tot bite, a 3-tot bite, and a full tot size waffle where everyone just breaks off their own piece. While they are all great, we liked the 1-tot and 3-tot bites the best. They were easy to make, easy to just pop in your mouth, and the most fun to eat!

HOW TO LOAD THE WAFFLE IRON FOR DIFFERENT SIZE TOT BITES

  • 1-tot waffle bite. Place one tot in a single layer with space between each tot.
  • 3-tot waffle bite. Position two tots, touching, side by side and a third tot on top of the other two tots facing the opposite direction. Note: we tried these many different ways. The third tot across the top of the side-by-side tots helps hold the tot bite together. Otherwise, they sometimes fall apart when you pick them up.
  • Full size tot waffles. Fill the waffle iron by placing tots, touching, side by side. If you want to help the waffle stay together easier, place another layer of tots across the bottom layer, going the opposite direction, before closing the lid. A full size tot waffle takes extra time to crisp up.
1 tot, 3 tots, and full size tot waffles on the waffle iron.

Time Saver and Make Ahead Tips

We like to make things from scratch, but when we're making appetizers and find a solid shortcut, like using frozen tater tots, we're all in! Of course, extra points to you if you make your own tots!

Use pre-made dips and sauces.

Make the tater tot waffle bites in advance and keep warm in a 170-200°F oven if serving right away. Tater tot waffles can also be made up to a day in advance and placed in an airtight container in the fridge until ready to serve. Remove from the fridge and heat in a single layer in a 200°F oven. Tot waffles can start getting soggy if refrigerated much longer than a day or two. For best results use them within 24 hours.

Sour cream, green onions, and lemon juice dip.

Some Favorite Riffs

  • Use your favorite dipping sauce; ketchup, blue cheese dip, or cheese sauce are all great!
  • Use homemade tater tots, frozen tater circles, or even shredded hash browns in 1-2 Tablespoon heaps.
  • Adjust the amount of cayenne pepper; more for spicier bites and less for milder bites.
  • Add some smoked cayenne pepper or chipotle pepper.
Single tater tot cooked in a waffle iron.

How to Serve Tater Tot Waffle Bites

We like serving these like we would chips and dip. Tot waffles in a bowl, basket, or on a board/platter with a dish of dip next to the tot bites. Serve with small bowls of different dips so your guests can try them all and select their favorite!

We served these tots with a simple sour cream sauce made with sour cream, a bit of lemon juice, and chives (recipe included). We topped some with bacon and cheese and they were delicious! Other ideas for toppings: ketchup, spicy mustard, cheese sauce, crispy bacon or prosciutto, blue cheese dip, or a caramelized onion dip!

Other Favorite Potato Appetizers

Common FAQ's

Do you have to place the tots in the waffle iron?

We tried just pouring the tots into the waffle iron and cooking but they came out in clumps that fell apart when we picked them up. While you can just dump them in, we like the bites when they have more 'holding power' that comes from placing them purposefully in the waffle iron. It only takes an extra minute to place them and we think it is worth the time.

How can I keep the tots warm during a party?

If you want them to stay warm for longer than 20 minutes or so, we recommend using a chafing dish. Place a linen napkin in the bottom of the food pan to keep the tot waffles from becoming soggy. What is a chafing dish? A chafing dish uses heat, usually from sterno, to heat water in a pan. A food pan rests inside the water pan so the food is indirectly heated from the warm water.

Tater tot waffles topped with sour cream dip.

Risotto Stuffed Mushrooms

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We're taking stuffed mushrooms to another level with this risotto stuffed mushroom recipe! Easy to make and a delicious appetizer for the holidays, company dinners, or relaxing weekends. Vegetarian. Gluten Free.

Mushroom filled with risotto and topped with parsley.

These easy stuffed mushrooms won the taste test at our last tasting party as the best stuffed mushrooms! A fun take on stuffed mushrooms with the addition of creamy, cheesy risotto. We made this a vegetarian stuffed mushrooms recipe, but if a vegetarian option is not needed, add some crispy prosciutto for an even bolder mouth-watering bite!

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Mushrooms, arborio rice, parm, stock, wine, shallot, parsley, and salt and pepper in individual dishes.

Making Risotto

Risotto is a soft, creamy (delicious!) dish that is actually easy to make and should not scare anyone, it just takes some time and attention. The key is to add hot liquid in 3-4 stages, stir when you add each addition, cook on low heat, and let the arborio rice absorb the liquid before adding additional liquid.

A basic risotto recipe uses butter, arborio rice, stock, and parmesan cheese. We add a little extra depth of flavor with some diced shallots and dry sherry.

Butter, shallots, arborio rice and sherry in skillet.

Basic Steps for Making Risotto

  1. Sauté part of the butter and the diced shallots in a heavy duty skillet over medium heat.
  2. Add the arborio rice and sauté in the butter and shallots for a few minutes.
  3. Stir in the dry sherry and simmer on low until the sherry is absorbed.
  4. Stir in ¼ of the hot stock and let simmer until the stock has been absorbed.
  5. Continue adding hot stock 2-3 more times and simmer until almost all of the liquid is absorbed by the arborio rice. After the last addition of stock is absorbed the rice should be tender on the outside with a tiny bite on the inside.
  6. Remove from the heat and add the remaining butter and freshly grated parmesan cheese. Stir until butter and cheese are melted.
Adding stock to arborio rice and cooking for risotto.

How to Prepare Mushrooms for Stuffing

First, remove the stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce, stock, or soup.

Second, clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.

Finally, if the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the filling. Be careful not to squeeze the mushroom and break it.

To wash or not to wash!

There are some who believe mushrooms should not be rinsed with water but just wiped. Mushrooms are like a sponge and will absorb water so we don't want to soak them or have them under water for very long. However, a quick rinse under water while rubbing them will get any remaining dirt off the mushrooms and be just fine.

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

Cleaned and de-stemmed mushrooms.

Time Saver and Make Ahead Tips

Leftover risotto is perfect for this recipe and saves about half the time listed in this recipe. No risotto leftover in the fridge? No problem, we have you covered. Follow the easy risotto recipe below and make a small amount of risotto just for these stuffed mushrooms. Make the risotto up to 3 days in advance and store in an airtight container in the fridge until ready to assemble the mushrooms. NOTE: It is easier to fill the mushrooms if the risotto is room temperature or slightly warm.

Fill stuffed mushrooms up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.

Some Favorite Riffs

This easy stuffed mushrooms recipe is vegetarian but is also amazing with some crispy prosciutto or bacon mixed into the risotto. Add a little extra crumbled crispy prosciutto or bacon as garnish instead of parsley. See our recipe notes on how to bake crispy prosciutto and add it to the recipe.

Add some small diced veggies to the risotto; asparagus, red bell peppers, spinach. Use goat cheese instead of parmesan cheese in the risotto. Use chicken stock instead of vegetable stock.

Mushroom cap filled with risotto and topped with parsley.

Saving Leftovers

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

If within the FDA recommendations, these stuffed mushroom caps will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm and serve. You could also dice these up and add them to a creamy chicken dish.

Other Favorite Mushroom Recipes

Common FAQ's for Stuffed Mushrooms

How many mushrooms can this risotto recipe make?

The amount of mushrooms you can fill with this risotto recipe will depend on the size of your mushrooms. If you use a large mushroom cap there will be enough to fill 12-13 mushroom caps. If you use a bite size mushroom cap there will be enough for 30-36 mushroom caps.

What mushrooms work best?

We like using bite size white mushrooms, also called a button mushrooms, or baby bella mushrooms for this appetizer. Larger mushroom caps (white or portobello) are great for a sit down dinner where you have a knife and fork.

Can you freeze mushrooms?

While mushrooms can be frozen, we don’t like freezing them. Frozen mushrooms are okay if using in sauces, soups, or sautéing for recipes. For this recipe, we find frozen mushroom caps can get mushy and become rubbery.

Risotto filled mushroom caps on board.

Cheese Stuffed Mushrooms

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

Goat cheese stuffed mushroom caps.

Stuffed mushrooms are one of the easiest and best appetizers of all time! They are quick and can be filled with almost anything. This recipe is for a cream cheese and goat cheese stuffed mushroom cap but adds a bit of sherry to bring all the flavors together.

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Mushrooms, parsley, goat cheese, cream cheese, shallot, sherry, and salt and pepper.

How To Make Stuffed Mushrooms

Start with the best ingredients you can. We like white, button mushrooms or baby bella mushrooms for this appetizer. Select mushrooms that have a nice color, are not too big (1-2 bites) and are firm and smooth. Use a goat cheese you like to eat. We love the Vermont Creamery Classic Goat Cheese (not flavored) and we can find it at most grocery stores.

Mushrooms, diced shallots, cream cheese, goat cheese, chopped parsley, sherry, and salt and pepper in individual dishes.

Basic Order of Steps

  • Prep mushrooms.
    • Remove stems by gently holding the mushroom cap in one hand, push the stem away from you and then pull it back. It should pop right out. Save the mushroom stems for a sauce or soup.
    • Clean mushrooms gently, and quickly, by giving them a quick rub while under water, shake off any excess water, and place on a clean towel to dry.
    • Place the dry mushroom caps on a rimmed baking pan.
    • If the mushrooms are very small and have very little space for filling, use your finger, a very small spoon (demitasse), or tomato corer to remove a little of the inside of the mushroom and open up the area for the cheese stuffing. Be careful not to squeeze the mushroom and break it.
  • Mix goat cheese mixture.
    • Combine the cheeses, parsley, diced shallot, and sherry until well mixed.
    • We use our hand mixer for this - so much faster! No hand mixer? Use a heavy duty spoon and some muscle!
Cleaned and destemmed mushroom caps.
  • Fill mushroom caps. It is okay to heap the cheese mixture a little in the mushroom caps, the cheese will melt and settle into the cap. There are a number of ways to fill the mushroom caps, three of our favorite ways are with a teaspoon, a piping bag with a large tip, or a small cookie scoop.
  • Bake. These bake at a fairly high heat which melts the cheese and keeps the mushroom caps soft but not dry.
    NOTE: Mushrooms can roll around on the baking sheet, move slowly when removing the pan from the oven to avoid spills and burns!
  • Garnish with a little extra parsley.
  • Eat. The best step in this process!

Favorite Riffs

This is a great base for stuffed mushroom recipes. We love the tanginess from goat cheese, but, if goat cheese isn't your thing, substitute feta, parmesan, or gruyere cheese for some or all of the goat cheese. Make sure to use a cheese that will melt. We recommend you leave the cream cheese as is for a smooth, creamy cheese mixture.

Mix in some crispy bacon or prosciutto. Add some crumbled crispy bacon or prosciutto as garnish. Add small diced veggies like spinach, sun dried tomatoes, or roasted red peppers to the cheese mixture.

No dry sherry? Use a dry white wine instead. Want an alcohol free version? Omit the sherry altogether. The cheese mixture will be a little firmer but will still work great.

Mixing cheese, shallots, parsley, and sherry.

Make Ahead Tips

These goat cheese mushrooms can be filled up to a day in advance and stored in an airtight container in the fridge until ready to bake. Longer than a day and the mushrooms may begin to turn brown. They will still be fine to eat for up to 3 days, they will just not look as fresh.

The cheese mixture for these cheese stuffed mushrooms can be made in advance and stored in an airtight container in the fridge for up to a week or in the freezer for up to 2 months. If frozen, thaw in the fridge and stir well before using to fill the mushrooms.

Pans of unbaked and baked cheese filled mushroom caps.

Saving Leftovers

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

If within the FDA recommendations, these cheese filled mushrooms will last up to 2 days in an airtight container in the fridge after they are baked. Reheat until warm to eat as a bite or dice and add to cooked pasta!

Other Favorite Mushroom Recipes

Baked mushroom caps stuffed with cheese mixture.

Common FAQ's for Stuffed Mushrooms

What mushrooms work best?

We like using a bite size white mushroom (also called a button mushroom) or a baby bella mushroom for these mushrooms with goat cheese appetizer. Larger mushroom caps are great for a sit down appetizer where you have a knife and fork.

Can you freeze the mushrooms?

We don’t recommend freezing the mushroom caps for this dish.  We find they can get mushy and have a rubbery texture. You can freeze the cheese mixture in advance and use when ready to stuff the mushrooms.

How many mushrooms can this cheese mixture make?

The amount you can make with this recipe will depend on the size of your mushrooms. If you use a large mushroom cap you will have enough cheese mixture for 12-13 goat cheese mushroom caps. If you use a bite size mushroom cap you may have enough cheese mixture for 30-36 mushroom caps.

Baked cheese stuffed mushrooms on a tray.

Caramelized Onion Dip

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This homemade caramelized onion dip is definitely worth making! The flavor is so much richer than anything you can purchase in the stores. A perfect dip for holidays, super bowl parties, or weekend snacking!

Caramelized onion dip on chips and in a dish.

It takes a lot for us to claim something as 'THE BEST' and this dip has earned that title. This is The Best onion dip we have had. So easy to make using homemade caramelized onions. See our How To Caramelize Onions post for the 101 on caramelizing onions.

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Caramelized onions, cream cheese, sour cream, salt and pepper in individual dishes.

Caramelized onion dip vs. French onion dip

French onion dry soup mix was first made in 1952 by Lipton. Two years later, in 1954 a woman in California made the first dip using the Lipton dry soup mix. It went by two names for years, French onion dip and California dip. Lipton's French onion dry soup mix boxes started carrying the recipe and the onion dip became widely popular as Lipton's French onion dip.

While onion dip made with the dry mix is fine, making onion dip using homemade caramelized onions is a game changer! There are levels of flavors you just can't get from a dry box mix. Caramelize the onions in advance (they take about an hour), are very easy, and are SO delicious! Our How To Caramelize Onions post contains info on recommended equipment, how to make in advance, and how to store caramelized onions in the fridge and freezer.

Chopped caramelized onions on a board.
Chopped, deep, golden brown caramelized onions.

Basic Order for Making Caramelized Onion Dip

This onion dip recipe combines just a few ingredients together for this amazing onion dip.

  • Caramelized onions. We use 2 large onions and 2 Tablespoons butter to caramelize the onions and get this rich, sweet flavor. If making the caramelized onions in advance, we use ¾ cup caramelized onions.
  • Cream cheese and sour cream hold everything together and make a creamy base for this dip.
  • Salt and pepper to taste.
Mixing the cream cheese, sour cream, and caramelized onions together.

Favorite Riffs

Most of the flavor comes from the great caramelization on the onions. Add a little spice with a dash of cayenne pepper or some diced roasted jalapeño peppers. Use Greek yogurt instead of sour cream.

Make Ahead and Time Saving Tips

Make the caramelized onions in advance and store in the refrigerator (up to a week) or freezer (up to 2 months) until ready to make this recipe. With already made golden brown, caramelized onions, this dip comes together in just minutes. This is a perfect appetizer when company is coming. See How To Caramelize Onions for more information.

Make the dip up to a week in advance and store in an airtight container in the fridge until ready to serve. The dip can also be frozen for up to 3 months. We prefer to freeze the caramelized onions on their own and then just mix the thawed onions with the cream cheese and sour cream as needed.

Serving Onion Dip

Our all time favorite thing to serve this dip with is, of course, potato chips. The saltiness of the chips with the sweetness of the dip is delicious! This is also great with sliced baguettes, crackers, or veggies (carrots, celery, broccoli, cauliflower, bell peppers).

It brings an extra layer of flavor spread on a chicken sandwich, burgers, or grilled sandwiches. Add to hot pasta for a creamy, sweet addition.

Caramelized onion dip on chips and in a dish.

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 dip will last up to a week in an airtight container in the refrigerator.

Other Favorite Dip Recipes

Some Common FAQ's

Can I substitute sautéed onions for the caramelized onions?

Not recommended. Sautéed onions, while soft, haven't had the time to develop the sweetness of caramelized onions which means you will miss that amazing flavor desired in this dip.

Can I freeze the dip?

Yes it can be frozen for up to 2 months in an airtight container. Thaw in the refrigerator and then give a good stir before serving. NOTE: Since this dip comes together so fast, we prefer to freeze the caramelized onions separately, thaw, and mix with the other ingredients when needed.

Caramelized onion dip in a dish.

How To Caramelize Onions

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This caramelized onion recipe is so easy to make. Use them as a secret ingredient that can take a dish from good to amazing!

Caramelized onions in a dish.
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Most Important Item in Making Caramelized Onions

TIME! There is no way to rush a good caramelization on onions. They take the time they take to get that sweet, caramel-y finish. Plan at least an hour to get that perfect caramelized finish on the onions.

Butter, raw onions, and salt.

Basic Order of Operations

We said caramelizing onions was easy, and it is. Just three simple ingredients, a cast-iron skillet, and time.

  • Peel the onions and slice them thin.
  • Melt the butter in a large cast-iron skillet over medium heat. We use 1 Tablespoon butter for each large onion.
  • Add the onions to the skillet and salt to taste.
  • Cook on medium-low heat, stirring periodically, until onions reach a dark golden brown, caramel color.

How many onions should I use?

Caramelizing releases the liquid in the onions which significantly reduces their volume. Some very general guidelines for quantities are:

  • 1 large, unpeeled onion weighs 300-340 grams (10-12 ounces)
  • 1 large, thinly sliced onion is about 4 cups
  • 1 large raw onion yields between ⅓ and ½ cup caramelized onions, approximately 100 grams

We like to caramelize a lot of onions at once and then store them for later use. Our largest cast iron skillet (14 inch) will hold 4 large onions.

Raw, peeled and sliced onions in a dish.

Equipment

We find a mandolin very useful for slicing the onions. It gives a uniform size and is very quick and easy. No mandolin? A sharp knife will definitely work, just take your time and slice them as even as possible.

Cast-iron. We love non-stick pans for most things, but not caramelizing onions. In our tests, the onions in the cast-iron skillet were sweeter with more caramel-y goodness. They got gooey bits in the bottom of the pan while there were none in the non-stick pan. These bits are scraped off the pan when stirring the onions as they cook and add SO. MUCH. flavor to the finished onions!

Size of skillet. Use a large skillet, one that will easily hold the amount of sliced, raw onions. Onions contain natural sugar and release liquid when they cook. The combination of the natural sugar and liquid in the onions plus the heat is where that delicious caramelization comes from. If the skillet is too small, the onions tend to steam in the liquid before it evaporates.

If you don't have a skillet large enough for all of the onions you want to caramelize, use multiple skillets or make them in batches. Just remember the general rule; 1 Tablespoon butter to 1 large onion.

Cast iron skillet with raw onions to caramelized onions.

Riffs

We think caramelized onions are just about perfect with just onions, butter, and a pinch of salt. Almost any onion can be caramelized; red, sweet, yellow, white, pearl - they all work.

We do not recommend adding brown sugar as a means to 'speed up' the caramelizing process. The onions need time and heat to release the natural sugars in them to give that sweet flavor. Adding brown sugar doesn't hurt the onions, we just don't think it is necessary.

Make Ahead of Time

Caramelized onions are a great item to make ahead of time and have on hand for whenever they are needed. We caramelize onions in large batches and store them until needed. The amount of onions we can caramelize is restricted based on the size of our pan. You need a large pan to give the onions room to cook without steaming in the liquid they produce.

How to store caramelized onions?

Store caramelized onions in an airtight container in the fridge up to a week or in the freezer for up to 2 months. Freeze caramelized onions in small containers, or ice cube trays, for easy thawing when you only need a small amount. If using ice cube trays, once the onions are frozen, transfer to an airtight container.

Caramelized onions in cast iron skillet.
Note all the delicious, gooey, sweet caramelization on the bottom of the skillet! This is what we are looking for.

How To Use Caramelized Onions

Let us count the ways!

Onions caramelized in cast iron skillet.

Some Common FAQ's

Can you make caramelized onions faster?

No. You need the long, slow cook time to let the sugars develop in the onions. It is worth the wait!

Can I add brown sugar to the onions?

Yes, but it isn't necessary. Let the natural sugar in the onions do the work for a great flavor and color.

Can I make caramelized onions in a crock pot or instant pot?

No. Not if you want a true caramelized onion. A crock pot will steam the onions and soften them, but it won't give you that caramelization that is so delicious. An instant pot might have a saute mode, but it still won't give you that caramelization we are going for. Trust your cast iron skillet and stove top.

Jalapeno Popper Dip

by 2 Comments

This easy jalapeño popper dip with bacon is a take on the favorite stuffed jalapeño bites! A delicious addition to any appetizer buffet table.

Jalapeño popper dip on a cracker.

Jalapeño poppers are an all time favorite appetizer. Jalapeños stuffed with cheese, wrapped in bacon, and baked until crispy - what's not to love? They can be a lot of work. Enter this easy, fast jalapeño popper dip recipe! The same great flavors in an easy to make and oh-so- delicious dip!

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Basic Order of Operations

  • Jalapeño peppers. Seed and remove stems from the fresh jalapeño peppers. Roast on a baking sheet until skin is starting to blacken. Remove and let sit until cool enough to handle. Dice them into small pieces.
  • Cheese. Combine cream cheese with goat cheese and mix until well combined. This can be done by hand or with a hand mixer.
  • Bacon. Mix bacon into the cream cheese mixture.
  • Bake. Place in a baking dish and bake until golden on top.
  • Serve warm. This is great served with baguette slices, tortilla chips, or crackers.
Fresh jalapeños, cream cheese, goat cheese, and bacon.

Jalapeño Peppers

A Little History on Peppers and Heat

Wilbur Scoville, an American pharmacist, found a way to measure the amount of capsaicin in peppers. Capsaicin is the main chemical that makes hot peppers spicy hot! The level of spicy heat is measured in Scoville Heat Units (SHU) using the Scoville Scale. There is a HUGE difference in the heat level of peppers.

  • Bell peppers are at the bottom with a rating of 0 SHU (means no heat).
  • Jalapeño peppers, commonly used in cooking, rate 2500-8000 SHU.
  • Ghost peppers, which most of us have heard of, measures 855,000 SHU. THAT'S HOT!
  • Pure Capsaicin is at the top of the scale with a rating of 15,000,000 SHU - Umm, NO - JUST NO!!
Roasted jalapeños on baking tray.

Roasting and Cutting Jalapeño Peppers

We recommend using gloves when cutting and seeding jalapeños, especially if your hands are sensitive to the oils in hot peppers. Never touch your face or eyes when cutting hot peppers (we've been there and done that and it is NOT FUN)!

Since the heat in jalapeños varies with some quite hot and others not as hot, the number of jalapeños may need to be adjusted. Roasting the jalapeños reduces the heat in them, but if you are sensitive to hot foods (yet still love these flavors!) add half of the diced jalapeño peppers, taste and add more until you reach your level of desired heat. If you like hot dishes you can probably add more roasted peppers.

Equipment We Used

We used a nonstick silicone baking mat to line our sheet pans when roasting the jalapeños but you can also use parchment paper. We love using a silpat because it is reusable. Just wash, dry and use again!

Our Favorite Riffs

We LOVE this cheese combination, but you can substitute shredded cheddar or feta cheese for the goat cheese in this roasted jalapeño dip recipe. We don't recommend replacing the cream cheese in this recipe.

Make this jalapeño dip recipe vegetarian by skipping the bacon.

Cream cheese, goat cheese, and bacon mixture.

Make Ahead Tips

Mix this jalapeño pepper dip up to 3 days in advance but don't bake it. Store in an airtight container in the refrigerator until ready to serve. Remove from the refrigerator and bake in a 425ºF oven for 10-15 minutes. NOTE: DO NOT use a glass baking dish if moving straight from the cold refrigerator to the hot oven, as the dish may break. We recommend a cast iron skillet or metal baking dish. If in a glass dish, bring to room temperature on the counter before placing in the hot oven.

Jalapeño peppers freeze great and roasting jalapeños, as well as reducing the heat of the pepper, gives a nice smokey flavor. Purchase jalapeños during the growing season, roast in large batches, and freeze in airtight containers until needed.

FUN TIP: If you purchase your jalapeños from a farm specializing in peppers, they may have large tumbling roasters to roast the peppers. If so, this is an easy, fast way to get your peppers roasted in large batches!

Serving This Dip

We like serving this straight out of the oven in a casserole dish, ramekin, or just a nice baking dish. This jalapeño dip can also be kept warm in a crockpot, or fondue pot, on the lowest setting for longer events. Place a basket of baguette slices, crackers, or chips next to the dish of dip.

Jalapeño cream cheese dip in baking dish.

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 jalapeño popper dip will last in the fridge for up to 3 days. Reheat in the oven or serve cold.

Other Favorite Dip Appetizers

Jalapeño popper dip on crackers.

Some Common FAQ's

Do I need to remove the skin of the jalapeño?

No. We tested this with and without removing the skins and found, since roasting the pepper softens the skin, it is absolutely fine to leave the skin on.

Do the jalapeños have to be roasted?

While we strongly recommend roasting the jalapeño peppers, you can skip that step if you want. We like the smokiness achieved from roasting the peppers. Roasting also reduces the heat level of the jalapeños. If not roasting the jalapeños, add them in stages and taste after each addition to make sure the dish is not too spicy.

Can you freeze jalapeño popper dip?

Yes. Mix it up but don't bake it. Place roasted jalapeño cheese mixture in an airtight container and freeze for up to 3 months. Thaw in the refrigerator and follow recipe for baking. You can go straight from the freezer if you like. Cover the dish of jalapeño dip and place in a cold oven. We recommend using a dish that can go from the freezer to the oven. Turn the oven on and heat the dip until it is hot throughout.

Jalapeño cheese dip on crackers.

Tomato and Corn Pastry

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These tomato and corn pastry bites are a fast and easy appetizer. Perfect for your next party or as an anytime snack! So simple to make and so delicious. Vegetarian.

Baked puff pastry with tomatoes, corn, and basil.

It doesn't get much easier than this simple appetizer. This bite is like a mini tomato corn galette and only needs 4 ingredients; frozen puff pastry, cherry tomatoes, corn, and fresh basil. Ready in 30 minutes! Impress your friends at the next super bowl party, holiday get-together, or company dinner.

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Puff pastry, cherry tomatoes, corn kernels, and basil.

Basic Order of Operations

  • Prepare puff pastry. Thaw frozen puff pastry dough in fridge. Once thawed, unroll puff pastry and use a rolling pin to roll out to 10 x 9 inch rectangle. Cut pastry into 12 equal squares and place on a lined baking sheet. Brush with olive oil.
  • Add toppings. Place 3-4 halved cherry tomatoes, fresh corn kernels (canned and frozen corn also works), and chopped fresh basil in the middle of each pastry square. Leave a small border of pastry around the toppings.
  • Bake.
  • Enjoy!

What tomatoes to use?

The water content in tomatoes, especially larger tomatoes than cherry tomatoes, can vary quite a bit. Tomatoes with higher water content release quite a bit of liquid as they cook and result in a soggy pastry bottom, which no one wants! We used halved cherry tomatoes for this recipe and they work great.

Larger tomatoes also work if we just add these few extra steps to remove some of the water from the tomatoes.

  • Dice the tomato.
  • Sprinkle the tomato pieces with a pinch of kosher salt.
  • Place the salted tomato pieces in a strainer for 10-15 minutes. The water will release and drain out.
  • When ready to assemble the pastry bites, give the tomatoes a gentle stir (to release any remaining liquid) and assemble as directed.
Puff pastry cut into squares ready to bake on a sheet pan.

Puff pastry vs. pie dough

Puff pastry and pie dough are 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.

Pie dough mixes the flour and fat together until they are well mixed. A good pie dough will still be flaky and crisp, just not have thin, puffy layers.

Puff pastry is made by rolling together many layers of alternating dough and fat. As the pastry bakes, the water in the layers of butter becomes steam creating thin, puffy, flaky layers. Puff Pastry is flaky yet sturdy, crispy yet light.

For these tomato and corn pastry appetizers, we like using the versatile and easy-to-use puff pastry. We usually use the Pepperidge Farm Puff Pastry Sheets. They are consistent, good, and readily available in the freezer section at most grocery stores.

We like the puff pastry a little thinner for these corn and tomato pastry bites. These appetizers can be made as large or small as you want. Leave the puff pastry sheet whole and make a large corn and tomato tart. Adjust the amount of toppings to fit the size of the pastry square. Bake time may also need to be adjusted depending on the size, be sure to bake until the pastry is a golden brown.

  • Using a full puff pastry sheet makes a great dish similar to a tomato corn galette. Bake until a pastry is golden brown. Cut into pieces to serve.
  • A larger pastry square makes a great sit-down, plated appetizer.
  • Smaller sized pastry squares are great for a single bite appetizer. If making very small squares, use your finger to indent the middle of each square a bit before adding the toppings. This will help the fillings stay on the square as the pastry puffs around the edges.
Puff pastry squares topped with halved cherry tomatoes, corn, and basil before baking.

Equipment We Used

We use a nonstick silicone baking mat to line our sheet pans. We love using a baking mat because it is reusable. Just wash, dry and use again! No silicone baking mat? Use parchment paper instead.

A pizza wheel works great to cut the puff pastry. No pizza wheel? Use a sharp knife instead.

Our Favorite Riffs

Add some goat cheese, feta cheese, or white cheddar to the pastry before baking. We like adding this first, before the tomatoes, but it can also be added after the corn. Add some crispy bacon or pancetta, or cooked chicken. Before serving, drizzle with some pesto or balsamic reduction.

Unbaked and baked puff pastry squares with tomatoes, corn and basil.

Make Ahead Tips

These are great made ahead of time. Prepare the pastry bites up to the baking step. Loosely cover the sheet pan and refrigerate until ready to serve. Remove from the fridge and place in a preheated 400º F oven. Bake as directed and serve immediately.

While we like these served warm, they are equally delicious at room temperature.

Saving Leftovers

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

If within the FDA recommendations, these will store overnight in the fridge. Refresh them in a 400º F oven until warm. Saving much longer than overnight will lead to soggy puff pastry.

Baked puff pastry with tomatoes, corn, and basil.

Other Favorite Puff Pastry Recipes

Some Common FAQ's

Can I use pie dough instead of puff pastry?

Yes. Puff pastry has the unique quality of puffing when it bakes, partly due to the many layers in the dough. The topping in the middle acts like a weight and holds that part of the pastry down so you end up with an almost bowl like, flaky, pastry. Pie dough does not have these many layers so you won't get the same puffed visual in the final bite. Pie (or galette dough) will look different but be equally delicious.

Can I make these in the air fryer?

Yes. An air fryer, while not exactly the same as a convection oven, works similar to one. Place these pastry bites on your air fryer pan and bake until they are golden brown.

Tomatoes, corn, and basil in puff pastry squares.

Pulled Pork Potato Skin Bites

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These pulled pork potato skins are loaded with tender pulled pork, BBQ sauce, and sour cream. A perfect appetizer for a super bowl party, family gathering, game night, or just because! Gluten Free.

Potato skin bite topped with pulled pork, sour cream, and green onions.

We have a love-love relationship with these crispy, homemade potato skins. First, crispy potato skins - yes please. Then tender pulled pork - we're in. Like we said, love-love!

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Ingredients

  • Potatoes. We like using russet potatoes in this potato skins recipe. The skins get nice and crispy while the inside stays soft. Yukon gold, red, or sweet potatoes would also work for this recipe.
  • Pulled pork. Use what you love. For an easy recipe try the BBQ pulled pork in this recipe. It is simple and delicious.
  • Staples. Butter, oil, salt, green onions, and sour cream.
Russet potatotes, pulled pork, sour cream, butter, oil, and salt.

Basic Steps for How To Make Potato Skins

  1. Rub olive oil and salt on the outside of each potato. Potatoes should be washed and dried. We like to just use our hands to rub the oil into the skin of each potato and then sprinkle the coarse salt on top.
  2. Place potatoes on a baking sheet and bake until soft. Let cool enough to handle them. Cooling usually takes about 15 minutes.
  3. Cut each potato in half and scoop out all but ¼ inch of the inside of each potato to form the baked potato skins. Use a spoon to scoop out the soft inside potato.
  4. Brush the inside of each half with melted butter. This helps give the inside a crispiness when we place them back in the oven.
  5. Cut each half into quarters and bake until crispy in a hot oven. We want a hot oven to crisp it quickly.
  6. Top with warm pulled pork, BBQ sauce, sour cream, and green onions.
  7. Enjoy!
Russet potatoes baking, halved, and scooped for potato skins.

We made these baked potato skins into a bite (or two) sized serving because we love small bites, plus it makes them easier to eat! For a bigger potato skin, cut the scooped out potato skin into halves instead of quarters or don't cut it at all.

How to tell when a baked potato is done?

Once a potato is fully baked it will be soft if pressure is applied to the sides. Once they seem soft, we pierce ours with a toothpick or cake tester to make sure they are baked all the way through. It should go in easily and pass through the middle of the potato.

When crisping up the potato skins, keep an eye on them. You want them to crisp up but not burn. Make sure to scoop the potatoes leaving about ¼ inch potato inside the skin. If you go all the way to the skin (which we always seem to do in a few spots) there will be some darker, crispier parts in the skin. STILL GOOD but it they are easier to burn.

Why do we crisp our potato skins before adding the pork? We like a crispy skin all around. If we add the pork before crisping, only the potato showing will get crispy while the pork can dry out.

Crisping up potato skin bites.

Our Favorite Riffs

It is so easy to make these potato skins your own. Use shredded chicken instead of pork. Add some gouda, provolone, jack, or shredded cheddar cheese to the skins the last few minutes of crisping them. Spice it up with some diced jalapeños in the sour cream or some hot sauce.

We used russet potatoes for these easy potato skins but a yukon gold potato or red potato also works. If the potatoes are small use more of them and cut them into the desired size before crisping the scooped skins in the oven.

These were made in the oven but they work just as good in an air fryer. Keep an eye on the time as the potatoes may not take as long to bake initially and they may crisp up faster than in the oven.

Time Saver Tips

This recipe is great for using up leftover baked potatoes and pulled pork. To use leftover potatoes, just cut them in half, scoop out the inside and proceed with the recipe as directed. It may take a few extra minutes to crisp them up if they are starting out cold.

Use a favorite pulled pork recipe or try this one from our friends over at Life As A Strawberry from their BBQ Pulled Pork White Cheddar Mac & Cheese recipe, which is amazing! When serving pulled pork for dinner, just save a cup for this potato skin recipe. Save in the fridge, or freezer, until ready to make your potato skins appetizers.

Baked potato skin quarters filled with pulled pork, then BBQ sauce, and topped with sour cream and green onions.

Make Ahead Tips

These stuffed potato skins are great to make ahead of time. Bake, scoop, and crisp the potatoes. Fill with the pulled pork, cover, and refrigerate until ready to serve. Remove from the fridge and place in a 400 degrees Fahrenheit oven until warm. 5-10 minutes. Remove from the oven, top with BBQ sauce, sour cream, and green onions and serve.

Saving Leftovers

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

We don't recommend saving potato skins that have the sour cream on top since there is no way good to reheat them. If the potato skins don't have the sour cream yet, and you are within the FDA recommendations, these baked potato skins will last in the fridge up to 3 days.

Other Favorite Appetizer Recipes

Potato skins with pulled pork, sour cream, and green onions on a piece of parchment paper.

Some Common Potato Skins FAQ's

What are the best potatoes for potato skins?

We love using a russet potato for baked potatoes and potato skins. When baked the skin of a russet gets nice and crisp while the inside potato is soft - which makes it easy to scoop the potato out. A yukon gold or even sweet potato will also work.

Can I freeze these potato skins?

Yes. The potato skins can be frozen before or after crisping. Make sure they are completely cooled before placing in an airtight container and freezing. Thaw the skins first or place them directly into the oven until crispy and golden brown. Freeze the pulled pork separately, thaw, and heat before assembling the potato skins.

Crispy potato skin quarter loaded with pulled pork, sour cream, and green onions.

Eggless Mini Banana Cupcakes

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These homemade banana cupcakes are soft, moist, and NO EGGS! The recipe is for a mini cupcake but equally good (and easy) as a full size cupcake. A delicious snack, treat, or dessert for family and friends. 

Mini banana cupcakes with cinnamon buttercream frosting.

We love banana bread. We love cupcakes. We love mini bite sized food. So, obviously we needed a mini banana cupcake to love - and this is it! PLUS #eggfree.

While we made these moist banana cupcakes mini size, they can also be a full sized cupcake or 8 inch cake.

Ingredients for eggless banana cupcakes and cinnamon buttercream frosting.
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How to Make Banana Cupcakes From Scratch

Making a cupcake (or cake) from scratch is easy and fast and the results are SO. GOOD. Even more importantly, they are fun to make! A few things to note about this homemade banana cupcake recipe.

  • Use a medium to large banana. You want at least 113 grams of banana (after it is peeled) for this recipe. Using a little more is not a problem, but using a lot less may give you a drier cupcake with less banana flavor.
  • Apple butter (or applesauce) replaces the egg in this recipe. Eggs contribute to the overall texture as well as act as a leavening agent in baked goods. Apple butter helps bind ingredients together just like eggs.
  • We used cupcake liners in our mini muffin tins for these cupcakes. If your cupcake liners sometimes stick to the cupcake, give the liners a very quick spritz with cooking spray. We also love using our silicone mini muffin pans with no liners when making this banana cupcakes recipe.
  • This easy banana cupcakes recipe makes 36 mini cupcakes, 10-12 full sized cupcakes, or one 8 inch cake. Adjust the baking time for larger sized cupcakes or cakes. Bake until a cake tester or toothpick inserted in the middle comes out clean.
Mixing eggless banana apple cupcake batter.

Equipment We Used

We used our trusty hand mixer when mixing the batter. It makes combining the banana and apple butter with the other ingredients so easy and fast. A stand mixer or mixing by hand will both also work.

We spread the frosting on with the back of a spoon. To pipe the frosting on we recommend a piping bag and tips. For some great frosting tips see this post on How to Frost the Perfect Cupcake.

Our Favorite Riffs

Add your own spin to these cupcakes. Add some toasted chopped walnuts to the batter. Hide a chocolate surprise in the middle of each cupcake by pressing a piece of chocolate bar or a few chocolate chips into the middle of each cupcake before baking. Press a few fresh blueberries into the middle of each mini cupcake.

We use this easy, delicious, homemade apple butter from our friends at Life As A Strawberry for the eggs in these cupcakes. We make a few batches of the apple butter during apple season and freeze in small containers to use all year long. Applesauce also works fine in this recipe. If using a store purchased applesauce, select one with little (or no) sugar and no additional flavors. For those not wanting an egg free version, use one whole egg in place of the apple butter.

We are making these banana cupcakes without buttermilk. We use a combination of vinegar and milk instead. If you have some buttermilk you want to use up replace the milk and vinegar in the recipe with the buttermilk.

Eggless banana cupcake batter in bowl with empty, lined muffin tin and cookie scoop.

Banana Cupcake Frosting

We love the subtle compliment of cinnamon in the buttercream frosting with these banana apple cupcakes. Other frostings like this chocolate fudge frosting, cream cheese frosting, or peanut butter frosting are equally delicious.

Decorating Banana Cupcakes

We eat these cupcakes so fast we have never made it to the 'make these look pretty' phase! If you want to amp up the pretty factor on these cupcakes this post, 14 ways to decorate cupcakes like a pro has some great, easy ideas to try.

Unbaked and baked banana cupcakes in muffin pans.

How to Store These Cupcakes

Cupcakes begin to dry out when they are stored on the counter too long. These cupcakes will last in an airtight container on the counter for up to 4 days. If you want to store them longer consider freezing them.

You can freeze these banana cupcakes?

ABSOLUTELY! We love making things ahead of when they are needed and freezing them. Follow a few basic steps for the best results if freezing these (or any) cupcakes.

  • Let the cupcakes cool completely. Once they are totally cool, store in an airtight container and freeze for up to two weeks.
  • If freezing the cupcakes for longer than a few weeks, we recommend wrapping the cupcakes tight in plastic wrap, then place in an airtight container and freeze. This will help prevent freezer burn. NOTE: We don't like using single use plastic but haven't found a better solution for wrapping the cupcakes. We keep experimenting and will update this when we find a good solution.
  • Freeze cupcakes before frosting. While cupcakes can be frozen after they are frosted, we like freezing the cupcakes before frosting them, especially if they are going to be frozen for any longer than a week or two. Frosting the cupcakes after thawing and before serving helps keep the frosting fresher.
  • Thaw cupcakes on the counter at room temperature. Once thawed, frost them and enjoy!

For more info on how to freeze (and store) cupcakes, check out - Cupcakes 104: How to Store and Freeze Cupcakes.

Unfrosted mini eggless banana cupcakes.

Try Our Other Favorite Sweet Recipes

Some Common FAQ's about Banana Cupcakes

How are these different than banana muffins?

In general, it is all about the ratios of ingredients. Muffins are usually heavier and more dense than cupcakes. To make cupcakes sweeter plus light and airy they may have less flour and more oil, sugar, and leavening than muffins.

Can I make these a full size cupcake?

Of course! They are great as a mini cupcake (because we love mini bite sized food) or a full size cupcake. You may have to increase the bake time for full size cupcakes.

Can I freeze bananas?

Bananas can be frozen with or without the peels. We like peeling them first because, truthfully, we don't like the squishy feeling of the peel when we go to use the banana. Plus, since they are so mushy, it is harder to peel them after they thaw. Just peel them, wrap them, and store in an airtight container in the freezer. Remove the number of bananas needed for the recipe, thaw (20-30 minutes on the counter) and add to the recipe. We freeze our bananas whole since we almost always use a whole banana in a recipe. Freezing them in pieces also works great.

Eggless banana apple cupcakes with cinnamon buttercream frosting.

Cranberry Turkey Meatballs

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These cranberry turkey meatballs are so easy to make! A delicious savory cocktail meatball for appetizers, snacks, or party food.

Turkey meatball on a cocktail pick sitting on a wood serving board.

We always have cranberry sauce at our Thanksgiving dinners. We make it in advance because everyone wants it, dish it up in the fancy glass bowl for dinner, and end up putting everything but 1-2 bites back in the refrigerator after dinner! Now what do we do with it? Enter these easy cocktail meatballs with cranberry sauce and brandy!

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Ingredients

Did we say easy? WE. MEAN. EASY! Three ingredients plus water and you are ready for a delicious appetizer.

Cocktail meatballs, cranberry sauce, and brandy in individual dishes.
  • Frozen, pre-cooked turkey meatballs - use your favorite turkey meatballs (store bought or homemade). Also works great with ground beef or chicken meatballs.
  • Cranberry sauce - a great use for leftover cranberry sauce. We like using a fresh whole cranberry sauce, but a jellied cranberry sauce will also work.
  • Brandy - brings a nice depth of flavor and blends great with the cranberries. We usually use E&J V.S. brandy, but use whatever you have and like to drink.

If you want to make your own turkey meatballs and cranberry sauce, we use these recipes from our friends over at Life As A Strawberry - Meal Prep Turkey Meatballs and Easy Homemade Cranberry Sauce. Both recipes are both DELICIOUS and EASY!

Additions and Substitutions

We like the simplicity and ease of these cocktail meatballs, but make them your own.

  • Brandy. While brandy is a staple in our pantry, this recipe can be made without it. Use a splash of whiskey, sherry, or beer. Use apple juice, white grape juice, or water for an alcohol free version.
  • Meatballs. We like these with turkey meatballs - keep the holidays going with a turkey dish! This cocktail meatball recipe is also great with ground beef or chicken meatballs.
  • Cranberry sauce. If the cranberry sauce is too sweet add a splash of lemon or lime juice or red wine vinegar. The acid in the citrus and vinegar will help reduce the sweetness in the cranberry sauce. Let the sauce heat for a few minutes, taste and add a little more if it is still too sweet.
  • Spice it up. Add some fresh diced peppers; jalapeño, serrano, or anaheim. Extra credit for roasting them before dicing! Make these into spicy cranberry meatballs by adding some spicy chili sauce or hot sauce.
Meatballs, cranberry sauce, and brandy in a crock pot.

Crockpot vs. Stovetop

We made these cranberry cocktail meatballs in a crockpot and on the stovetop. Both work great, but we like the crockpot a little better. By cooking the cocktail meatballs longer and slower, even though they are already cooked, it allows the flavors to really blend and mellow. PLUS, so easy to put it on and forget it for an hour or two!

When making this on the stovetop, heat the meatballs and sauce on low heat, stir frequently, and monitor the liquid. Add more water as needed to keep the sauce from becoming too thick or burning.

Cocktail meatballs in cranberry sauce in a crockpot.

Make Ahead and Time Saver Tips

These are a great make ahead appetizer, goes together in just minutes, and can sit on low in the crockpot for hours. Just keep an eye it and add more water if they start to dry out.

If making your own meatballs, make them, cook them, and store them ahead of time. No time to make your own or ran out? Use a frozen, pre-cooked meatball. There are many good brands out and most stores now carry turkey meatballs. These cranberry cocktail meatballs are also great with beef or chicken meatballs.

Make homemade cranberry sauce ahead of time and freeze or refrigerate according to the recipe directions. No time to make your own? Use a store bought sauce instead. We like using a whole cranberry sauce, but a jellied cranberry sauce will also work.

Crockpot of cooked turkey meatballs in cranberry, brandy sauce.

Equipment

We like making these in a crockpot. They can be served right in the crockpot for casual events. This will help them stay at a food safe temperature for a longer party! If you want a more formal serving, transfer them to a chafing dish or even a fondue pot for serving.

We like serving them with cocktail picks on the side.

Picks. We do not recommend using colored toothpicks as the color can come off on the food. 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. Here are a few of our favorite pick sources.

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 Cranberry Turkey Meatballs will last in an airtight container in the refrigerator for up to 5 days.

Other Favorite Cocktail Meatball Recipes

Cranberry Meatballs FAQ's

Can I make these with no alcohol?

Yes. Use apple juice, white grape juice, or water instead of the brandy.

I don't have a crockpot, can I make these on the stovetop?

Absolutely! We recommend adding a little more water, cooking on very low heat so they can cook longer and the flavors will blend more. Keep an eye on the pan and if it starts looking dry or too thick, add a little more water and stir.

Cocktail meatball with cranberry sauce on a cocktail pick.

Easy Lemon Bars

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These classic lemon bars have a crisp shortbread crust with a burst of lemon flavor! A delicious snack, dessert or addition to a buffet table.

Triangular cut lemon bars sprinkled with powdered sugar on a black board.

WE. LOVE. LEMON. We know it isn't for everyone, but it is one of our favorite flavors here at Appetizer Bliss and these homemade lemon bars are THE BEST! They have a tangy, lemony, curd filling that keeps us coming back for just one more! This easy recipe for lemon squares has about 15 minutes active time plus baking and cooling time.

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Ingredients

Flour, sugar, lemon, eggs, and butter in individual dishes.

These are so easy to make with just a few basic ingredients; flour, sugar, eggs, butter, and lemons. Let's talk LEMONS!

Fresh vs. Bottled Lemon Juice

This lemon bar recipe calls for both lemon juice and lemon zest. While they can be made without the zest it adds so much to the flavor we don't recommend skipping it. We have tried them with fresh lemon juice and bottled (real) lemon juice from the store. Using fresh lemons in this recipe are hands down better than using purchased bottled juice. Fresh squeezed lemon juice has a brighter, more lemony flavor and is frequently less bitter. PLUS - if we are juicing our own lemon, we might as well add the zest!

How Much Juice is in One Lemon

That's a great question! The answer is . . . it depends! The type of lemon, the size of the lemon, how ripe the lemon is will all make a difference in how much juice you can extract from the lemon. We find there is somewhere between 2-4 Tablespoons of juice in a lemon. We always err by buying at least one more lemon than we think we need.

PRO TIP: If we end up not using our lemons in a timely manner, we will zest them, juice them, and freeze the zest and juice in separate airtight containers.

How to Make Easy Lemon Bars

  • Make the crust.
    • Mix flour, sugar, and melted butter together.
    • Scrape mixed crust out of bowl, spread in parchment lined baking pan, and press down pan to form crust.
    • Bake.
Making crust for lemon bars with flour, butter, sugar.
  • While the crust bakes, make the curd-like topping.
    • Mix eggs, sugar, lemon juice, flour, and lemon zest until well mixed and no lumps. We use the same bowl we mixed our crust in - no need to wash.
  • When the crust is pre-baked (20 minutes) pour lemon filling over hot crust and continue baking.
  • Remove from oven and cool. We like cooling overnight in the fridge.
  • Cut. Sprinkle with powdered sugar. Enjoy!

Really, they are super easy and #YUM!

Making lemon filling with eggs, sugar, lemon, and flour.

Some Interesting Lemon Bar Info

While most people considered lemon bars part of the cookie family, they don't rise like cookies. Some recipes will use a leavening agent in the recipe to get a small rise in the lemon filling, but we don't think it is needed. We want a creamy, lemony filling that stands on its own with the shortbread crust. No rise necessary!

Sometimes our lemon bars will release air bubbles as they bake. You can see the result on the baked photo above. This is air escaping from the lemon filling, usually from the eggs and mixing. We don't mind these bubbles since 1) they don't affect the texture or flavor and 2) we will be sprinkling powdered sugar over the top before serving. While we have never been able to remove them completely, they can be reduced by mixing the egg and lemon mixture by hand with a whisk or spatula. Sometimes, gently tapping the pan on the counter, after you pour the lemon mixture on the hot crust, will reduce the air bubbles.

Equipment We Used

We only use a few special items in making these delicious lemon bars. The first is a hand mixer to mix the lemon filling. This can also be done with a whisk, but we are #lazy and the mixer is so much easier and faster! If you don't want so many air bubbles releasing during baking, use a hand whisk.

The second item is parchment paper. We definitely recommend parchment paper! It makes it easy to lift the lemon bars from the pan for cutting. For this recipe we cut two strips of parchment and lay them in the baking pan, one going each direction, to cover the bottom and sides.  You can also place a full sheet of parchment into the pan, tuck the corners, and then press the tuck flat against the sides so the entire pan is covered. PLEASE use parchment paper, it will save you a lot of stress and hassle when getting the lemon bars out of the pan.

Substitutions

While we are advocates of using fresh squeezed lemon juice, these can be made with store bought bottled lemon juice. Not a huge lemon fan like we are? Substitute limes for the lemons.

Cutting a pan of lemon bars into bite sized pieces.

How to Cut Lemon Bars

Make sure the lemon bars are completely cooled, otherwise, the curd filling will just stick to the knife and make them hard to cut. We cool our lemon bars on the counter for about an hour and then refrigerate them at least 4 hours. Remove the lemon bars from the pan by pulling up on the parchment paper and place them on a cutting board.

We like serving these as small 1-2 bite sized treats. Cut them whatever size works best for your purpose. Using a sharp knife and wiping the knife on a warm damp towel between each cut.

  • Cut the 8 x 8 square into 4 equal strips, 2 inches wide.  
  • Rotate 90 degrees and cut the other direction into 4 equal strips (2 inches wide). You should now have 16 - 2 inch x 2 inch squares. These can be served as a large lemon bar at this point or keep cutting!
    • Cut each of the 16 squares into quarters for a 1 inch x 1 inch bite. Total: 64 square bites
      OR
    • Cut each of the 16 squares in half diagonally. Total: 32 mini triangle bites

REMEMBER the two main points in cutting lemon bars. 1) Wipe the knife between each cut to keep your cuts clean and smooth. 2) Make sure the lemon bars are COMPLETELY cooled before starting to cut.

Lemon Bars with powdered sugar dusting on a platter.

Make Ahead Tips and Storing Lemon Bars

We recommend making these simple lemon bars at least a day in advance and cooling overnight in the fridge. Lemon bars store in the refrigerator up to 3 days. We find storing them in the refrigerator much longer leaves a soft, not crisp, shortbread crust.

How to Freeze Lemon Bars

Lemon bars freeze great! They can be frozen uncut or cut for up to a month. Freeze the cut lemon bars individually. Once frozen, layer them in an airtight container with parchment paper between each layer and place back in the freezer. To serve. Remove from freezer, separate them into a single layer if needed, thaw in refrigerator, cut if needed, sprinkle with powdered sugar, and ENJOY!

Other Favorite Sweet Bites

Some Common FAQ's

Is fresh lemon juice better than bottled?

Fresh lemon juice has a fresher, truer flavor than bottled. Some bottled lemon juice can have an almost bitter taste. Plus - no preservatives in fresh squeezed! Both work in this recipe, but if you have a choice, go for fresh.

Are lemon bars gluten free?

No, these lemon bars are not gluten free. They do have flour in the shortbread crust and a tiny bit in the lemon filling.

Do I have to refrigerate lemon bars?

Yes! Lemon bars should be stored in the refrigerator. First - they are great served cold. Second - we don't want any bacteria growing in the lemon filling which is made with eggs. Keeping egg products, baked or not, at room temperature, considered part of the danger zone for food (40-140 degrees Fahrenheit), can become a party for bacteria. Stay safe and store in the refrigerator in an airtight container.

Lemon bars dusted with powdered sugar.

Steak Bite with Brandy Cream Sauce

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These peppered steak bites with homemade brandy cream sauce are our new favorite steak appetizer! It is tender and delicious with a spicy note from the pepper and a sweetness from the brandy sauce!

Peppered steak bite served on a pick topped with brandy cream sauce.

Sometimes we just want a delicious, tender bite of beef. This beef steak recipe gives us that and when we top that savory meat with this brandy cream sauce #swoon! Our tasters were adding this sauce to everything (bread, potatoes, shrimp), it was that good! Plus, these are super easy to make and are ready to eat in under 30 minutes!

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Use Good Ingredients

As with any recipe, we always want to start with good ingredients. For our main ingredients:

Steak. Select a cut that has some marbling but not a lot of fat and no gristly parts. There are so many good options; sirloin, ribeye, tri-tip, even filet mignon!

Pepper. Use a coarse ground pepper for this dish, not regular table pepper. A pepper grinder with a coarse setting works great. No pepper grinder? Crush peppercorns by hand using a mortar and pestle or smash them with a skillet. If crushing them with a skillet, place between parchment or in a bag before crushing begins!

Beef base. Use a rich, strong beef base. If no rich homemade base is available, use a beef base product like Better Than Bouillon Beef Base.

Ingredients for peppered steak with brandy cream sauce.

Equipment

We love using a cast iron skillet for these steak bites, but any skillet will work.
Using picks to serve these bites makes them very easy to eat.

Picks. We do not recommend using colored toothpicks as the color can come off on the food. 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. Here are a few of our favorite pick sources.

Coating steak strips with coarse pepper and frying.

Our Easy Way to Cook Steak Bites

We want a nice sear on the steak and found the easiest way to accomplish this was:

  • Start with a steak about ½ inch thick.
  • Cut the steak into strips, about ½ inch wide.
  • Pepper the sides of the steak strips with coarse ground pepper, either two sides or all four sides.
  • Heat a cast iron skillet until hot.
  • Add the oilve oil to the skillet and place steak strips in the skillet.
  • Cook on each side for 1-2 minutes depending on the thickness of your strips.
  • Remove the strips when done, let sit for 5 minutes and then cut into small bite sized pieces, about a ½ inch cube.

Degrees of Doneness

How do we tell when the steak strips are done? A medium-rare to medium-well steak has an internal temperature between 130 - 150 degrees Fahrenheit. It was difficult to get an accurate temperature reading with such a small piece of steak. We cooked the steak strips to an internal temperature of 115-125 degrees Fahrenheit (rare). This gave us a perfectly cooked steak bite by the time we got the sauce done, steak cut, and served. We found 1-2 minutes per side (all 4 sides) on medium-high heat, for our ½ inch thick strips, gave us a perfect sear and doneness. If still unsure, cut the strips in the middle to make sure they are done and cook until desired doneness.

Cooked peppered steak strips and making brandy cream sauce.

For this amazing sauce, we use the same skillet we used for searing the steaks. After the steaks are removed from the skillet:

  • Add the chopped shallots and sauté.
  • Pour in the beef base to deglaze the pan and scrape up all those flavorful brown bits.
  • Add the brandy and cook down.
  • Add cream and heat until warm.
  • Remove from the heat and add the butter.
  • Whisk until combined and serve!

Cutting Steak Strips

We have our seared steak strips resting and the sauce made. Now we need to cut the steak strips into bite sized pieces. Our strips of steak are ½ inch thick by ½ inch wide. We cut each strip into ½ inch pieces for a bite size piece. NOTE: We tried cutting these in ½ inch squares, ¾ inch squares, and 1 inch squares. Our testers liked the smaller ½ inch square size best. They felt they were easier to eat while the larger sizes were just too big of a bite of meat.

Make Ahead Tips

  • STEAK
    • Sear the steak strips but remove before cooked all the way. Remove when the internal temperature is between 100-110 degrees Fahrenheit. Refrigerator for up to 3 days.
    • Reheat steak in a preheated 425 degrees Fahrenheit oven for 5-10 minutes. Check internal temperature, it should reach at least 130 degrees Fahrenheit. Keep an eye on this as it can go from perfect to overcooked very quickly. Remove and cut into small pieces as directed in the recipe. NOTE: You can also cut the strips into pieces before reheating. Preheat a cast iron skilet. Once skillet is hot, place a small amount of olive oil in the skillet, add steak cubes, and return to the oven until warm. The heating time will reduce if cutting into steak cubes first.
  • SAUCE
    • Make sauce up to adding the cream (BUT don't add the cream). Store in the refrigerator up to 3 days in advance, in an airtight container.
    • Reheat in a pan or skillet on the stove top on medium heat until just starting to bubble. Add the cream and follow the directions for finishing the sauce.
Peppered steak bite on a plate with a bowl of brandy cream sauce.

How to Serve Steak Bites

These steak bites can be served on a platter with a dish of the brandy sauce on the side or with a pick and the sauce on top. They can be served on a warming tray, in a chaffer, or just on a platter.

They can also be served on top of a Grilled Polenta Cake. Slice the steak strips into thin slices instead of cubes. Place a thin piece of peppered steak on the polenta cake, top with some brandy cream sauce and serve. #YUM

Grilled polenta cake topped with peppered steak and brandy cream sauce.

Saving Leftovers

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

If within the FDA recommendations, these steak bites are easily saved. Store in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or a skillet.

Leftover steak bites and brandy cream sauce are also delicious tossed with warm pasta and served hot.

Other Favorite Meat Appetizer Recipes

Some Common FAQ's

Can I use something besides brandy?

This sauce is SO good, but for an alcohol free version use apple juice, pear juice, beef broth, or water in place of the brandy.

What kind of steak is best for steak bites?

We use a cut that has a little marbling and no gristly parts. Even a roast, cut into strips would work. There are so many cuts that would be good; sirloin steak, tri-tip, ribeye, flank steak, or even a rump roast are all good options. Just cut them into ½ inch by ½ inch strips. Using a tenderloin cut would be amazing, but pricey!

Can I cook the steak bites in the oven?

Absolutely. However, remember we want a nice sear on the steak. You can start with a cast iron skillet on the stovetop and sear each side for 1 minute then transfer to a hot (420-425 degrees Fahrenheit) oven to finish cooking. You can also place the cast iron skillet in the oven while pre-heating to 450 degrees Fahrenheit. Once it is heated, carefully remove the skillet, add the olive oil, steak strips, and return to the hot oven and cook for 5-8 minutes until desired doneness.

Peppered steak bite in a taster spoon topped with brandy cream sauce.

Grilled Polenta Cakes

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

Board of polenta cakes with different toppings including shrimp, steak, and tomato.

Grilled polenta cakes are a great blank canvas for so many different appetizers. We served these with three different toppings in these photos; Spicy Prawn, Peppered Steak with Brandy Cream Sauce, and Tomato, Blue Cheese, and Pine Nuts. All were great!

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What's the difference between polenta and cornmeal?

Ah, the great debate! Are they the same? After much research here is what we discovered.

Polenta is the name of a dish, not an ingredient. WAIT. WHAT? You know we at Appetizer Bliss are all about using the right words and terms. So, here we are again in a dark place. LOL! Polenta is actually the name of the dish made with grains when it is ground coarse and cooked slow. NOTE: if you go to Italy, polenta will be made with a mixture of grains, not just corn like we use in the states.

Okay. Now that we know polenta is a dish, our question becomes, can we use cornmeal to make polenta? Yes, we can but if the cornmeal is a fine grind, it will result in a dish that is a little mushy or pasty in texture. We recommend finding a cornmeal that says polenta grind, or coarse grind when making polenta.

Stock, polenta, parmesan cheese, butter, oil, salt & pepper for polenta cakes.

How to Make Polenta Cakes

Making polenta was scary - until I just did it! It only takes a few minutes and a few ingredients. It is SO easy, SO creamy, and SO delicious! This grilled polenta recipe walks you through step by step.

Basic Order for Making Grilled Polenta Cakes

  • Add polenta to boiling stock. Stir and cook until it thickens.
  • Remove from heat. Add parmesan cheese and stir until melted.
  • Add butter and stir until combined.
  • Pour in baking dish, refrigerate at least 4 hours or overnight.
  • Remove from baking dish and cut into polenta rounds or squares.
  • Grill polenta on a grill pan on the stovetop.
  • Top and serve!
Cooking polenta on the stovetop.

Equipment We Used

These polenta cakes don't take any special equipment. A pan for making the polenta. A baking dish to chill the polenta. A knife or round biscuit cutter to cut the cakes. A grill pan (or skillet) to fry them. Throw in some parchment paper and a spatula and that's it!

We used a round biscuit cutter to cut our polenta bites, but these can also be cut into squares! We used a 1 ¼ inch round cutter and a 1 ½ inch round cutter. The results? Some testers felt the 1 ½ inch size was a little too big and the 1 ¼ inch was perfect.

How many bites will I get from this recipe?

This recipe will yield the following:

  • 30 to 36 - 1 ¼ inch bites
  • 24 to 30 - 1 ½ inch bites
Cooked polenta, chilled polenta, and cutting polenta.

Favorite Riffs

This is a great base recipe. We used parmesan cheese when making the polenta, but mix it up. Use feta cheese, goat cheese, cream cheese, or any other favorite soft cheese. Make this vegetarian by substituting vegetable stock for the chicken stock. Add some crispy, small diced bacon or prosciutto to the polenta.

Frying polenta on a grill pan.

Make Ahead Tips

Polenta cakes are great as a make ahead item. Keep some in your freezer or fridge for a quick appetizer.

  • Before cutting into individual bites. Store polenta in the pan in an airtight container in the refrigerator up to 3 days.
  • After cutting polenta into cakes. Store up to a month in the freezer either before or after grilling. Remove from the freezer and thaw.
    • If not grilled, grill as directed.
    • If grilled, reheat in a 400 degrees Fahrenheit oven until warm (4-8 minutes). They can also be reheated on a grill until warm.

Saving Leftovers

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

If within the FDA recommendations, polenta cakes (that have not been topped yet) will store in the refrigerator for up to 3 days or the freezer for up to a month. Always store in airtight containers.

Grilled polenta cakes on board.

Some favorite toppings for Polenta Cakes

Besides being delicious, polenta cakes are great with many different toppings. Here are just a few of our favorite toppings.

Polenta Cakes with Spicy Prawns

Grilled polenta cake topped with a spicy prawn.

Polenta Cakes with Peppered Steak and Brandy Cream Sauce

Grilled polenta cake topped with peppered steak and brandy cream sauce.

Polenta Cakes with Tomatoes, Blue Cheese, and Pine Nuts

Grilled polenta cake with tomatoes, blue cheese, and pine nuts.

Some Common FAQs

Are polenta and cornmeal the same thing?

Polenta is actually the name of the dish made with grains (like corn!) when it is ground coarse and cooked slow. In the United States, we tend to make polenta with just corn and not a mixture of grains (like they do in Italy). Can we use cornmeal to make polenta? Yes, but use a cornmeal that says polenta grind, or coarse grind, and not a basic cornmeal. If the cornmeal is a fine grind, it will result in a dish that is a little mushy or pasty in texture.

Can I freeze polenta cakes?

YES! They freeze great. Freeze them in an airtight container before or after grilling for up to a month. Remove from the freezer and thaw in the refrigerator before using. If grilled, reheat in the oven or on a grill until warm. If not grilled yet, grill according to directions in the recipe.

What is a good size to make the individual polenta bites?

We tested two sizes, 1 ¼ inch and 1 ½ inch. 50% of the testers felt the 1 ½ inch size was a little too big. The other 50% were fine with either size. SO - we recommend cutting the bites into 1 ¼ inch pieces (round or square).

Can I use a pre-make polenta log for these?

We didn't test this recipe using a roll of polenta (I mean, we overcame our fear of making polenta, so we had to make it! plus it's so easy), but it should work just fine. Cut the polenta tube into slices, about 1 inch thick. Cut those into bite sized pieces using a knife or cookie cutter. Grill polenta pieces according to the recipe. Top and serve!

Board of polenta cakes with different toppings including shrimp, steak, and tomato.

Spicy Prawns

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

Spicy prawns on a white plate.

These Spicy Prawns are great on top of a Grilled Polenta Cake!
Love Seafood? Try another favorite recipe: Crab Stuffed Shrimp

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Let's Talk Prawns

Prawns vs. Shrimp - Are They The Same?

While we at Appetizer Bliss are all about using the right terms for things (as you have probably noticed in our posts!) this is one that trips us up. Since most of us, and most grocery stores, use these two words interchangeably, it is very difficult to know if we are ACTUALLY buying prawns or shrimp from the store.

Are they the same? No. They are actually different animals. Would I know the difference if I was looking at them - NO! Some will say it is the size, but there are small shrimp and small prawns, there are large shrimp and large prawns. They both have 10 legs. They look similar to each other if you are not a shrimp/prawn animal expert - which I'm not!

BUT - DO THEY TASTE DIFFERENT? NO! For 99.9% of the population, we can't tell the difference when eating them. So, buy prawns, buy shrimp, buy what the store has. The important thing is to get the size that works for the dish you are making. We wouldn't want to use a LARGE JUMBO shrimp if we are putting it on a small polenta cake.

We also like to purchase sustainable seafood whenever we can. Not only is this important for our world and food cycle, it is also important to show our support for companies doing this hard work. Here are two short articles about sustainable prawns/shrimp and the difference between prawns and shrimp.

  • This Southern Living article was interesting and focused on the differences between prawns and shrimp.
  • Marine Stewardship Council, a great seafood resource, talks a tiny bit about the difference between them and mostly about finding sustainable shrimp and prawns in this article.

Sizes of Prawns and Shrimp

Two prawn sizes side by side.

It can be confusing when looking at prawns or shrimp and we see all the different numbers, but it is really pretty easy. The numbers are how many prawns are in one pound. For example,

  • 36/40 means there are 36 to 40 prawns in one pound.
  • 21/25 means there are 21 to 25 prawns in one pound.
  • U-12 a way large prawns are sometimes listed means there are under 12 prawns in one pound.

So, it is basically the size of the prawns! EASY. The higher the number, the more prawns in a pound, so the smaller the prawns. NOTE: not all packages or stores will list the sizes the same, BUT it is always the number per pound. So, just remember that the higher the numbers, the smaller the prawns. The lower the number, the bigger the prawns.

Tails On or Tails Off?

We know the usual method for cooking prawns is with the tails on. Cooking with the tail on helps them stay juicy, adds some flavor, and provides a nice 'handle' if eating shrimp cocktail! However, I hate eating a prawn appetizer and then having to deal with first, getting the prawn out of the shell and second, what do I now do with the shell? For this reason, we remove them from this dish. These prawns aren't dipped, don't need a 'handle', they are just eaten, SO - tails off for us! Feel free to leave them on if you like, they will still be delicious.

Easy Peel or Not?

We love the easy peel (or EZ peel), deveined prawns. This saves so much time. Interesting note: We were surprised to learn years ago that easy peel shrimp are done by hand! A slice is made from the head down to the tail making it easy to pull the shell off the prawns. If the vein is removed, they are considered deveined and using them is super simple. If they are not easy peel, it just takes a little longer to peel the prawns.

It is easy to remove the tail if needed. Grasp the tail when peeling the prawn. As the shell is removed from the prawn, gently pull the prawn while holding and squeezing the tail. The prawn should pop right out of the tail.

On to the Spicy Prawns Recipe!

Dishes of prawns, red pepper flakes, olive oil, garlic cloves, and a lime.

Now that the discussion on prawns vs. shrimp is over, let's get to these amazing spicy prawns! We are not kidding when we say these are fast and easy to make.

Basic Steps for Making This Spicy Prawn Recipe

  • Prep ingredients.
    • Peel, devein, and remove tails on shrimp. Mince garlic.
  • Cook.
    • Heat skillet and add olive oil, garlic, and red pepper flakes.
    • Add prawns.
    • Turn prawns over and add lime or lemon juice.
  • Serve.
    • Remove prawns from skillet to dish.
    • Pour remaining sauce over the prawns. This sauce can be reduced a little first if it seems too thin.
Skillet with oil, pepper flakes, garlic, prawns and lime juice.

Some Favorite Riffs

Adjust the spiciness to the desired level with more or less red pepper flakes. Mix it up with other types of peppers. Use ground peppers - so many to choose from, pick a favorite (cayenne, chipotle, red pepper, etc.). Add diced fresh peppers to the skillet with the garlic and sauté for a minute before adding the prawns. Again, so many to choose from!

Make it sweet by adding a little honey to the skillet. Add some sweet chili sauce for some sweet, sour, and spicy additions.

We've made this with both lemons and limes and both are great! Use what you have (I had a lime when taking these photos). If you want it to have more citrus flavor, add a little more juice or some zest from the fruit. You can also zest some lemon or lime over the finished dish! #yum

How to Serve Spicy Prawns

These are great as a stand-alone appetizer. Serve with picks or forks if you want to keep people from using their fingers! Spicy Prawns are amazing sitting on top of a grilled polenta cake. These are also great with pasta, salad, or over rice.

Polenta cake topped with a spicy prawn.

Some Info On Picks

Picks. We do not recommend using colored toothpicks as the color can come off on the food. 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. Here are a few of our favorite pick sources.

Saving Leftovers

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

If within the FDA recommendations, these spicy prawns are great the next day. Warm them up and eat them, eat them cold, throw them into some pasta or on top of a salad.

Other favorite seafood recipes

A platter of spicy prawns.

FAQ's

What if the store only has shrimp?

Shrimp and prawns are actually different animals. Would I know the difference if I was looking at them - NO! BUT - DO THEY TASTE DIFFERENT? NO! Most of us can't tell the difference when eating them. So, buy prawns, buy shrimp, buy what the store has. The important thing is to get the size that works for the dish you are making. We wouldn't want to use a LARGE JUMBO shrimp if we are putting it on a small polenta cake.

What size prawns (or shrimp) should I use?

This depends on how you are going to serve these.
If you want them to be one bite, use somewhere around a 30-40 size. This is great for a stand-alone appetizer, topping small appetizers (crostini, polenta cakes), adding to pasta or salads.
If 1-2 bites is what you are looking for use a 15-40 size. This size is great for stand-alone (multiple bite size) or adding to pasta or salad.

Can cooked prawns be used for this dish?

Yes. If using cooked prawns all that is really needed is a sauce. Heat about ½ teaspoon oil in a small skillet. Add the garlic, red pepper flakes and lemon or lime juice. Heat until it is hot and slightly reduced. Add shrimp to skillet just to heat. Serve.

Spicy prawns in a line on a platter.