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Thanksgiving

Legendary Thanksgiving recipes, from decadent dessert to unforgettable sides, these recipes will be loved and devoured by your friends & family.

If you are hosting this year and want to switch up the main course, try apricot honey glazed ham or steak chimichurri. If you are going to someone else's house, bring mac and cheese with brie or smoked gouda au gratin potatoes. Also, trust me, lawrys creamed corn belongs on your Thanksgiving table!

Toffee Nut Latte (with Homemade Toffeenut Syrup)

This toffee nut latte has the buttery taste of sweet toffee in the form of a creamy classic latte. Featuring a homemade nutty toffee nut syrup that is so divine, you will want to add it on everything! This is a great coffee drink to start any holiday especially Christmas morning.

A toffee nut latte with oat milk warmed in a checkered mug being held by a woman with a gold ring

Toffee fans unite! You can now have the sweet taste of the holidays any time of the year with this toffee nut latte. It has a toffee hazelnut syrup that tastes nutty and warming. The buttery flavour of sweet toffee shines while the roasted hazelnuts add a toasty component. Added to a latte with frothed milk makes a delicious treat. Perfect for those who wake up with a sweet tooth!

I am sure you are familiar with the iconic Starbucks toffee nut latte limited edition that comes out as a seasonal edition during the festive season. Well I must say, this homemade version is a million times better! It takes one of the best Christmas classics to the next level with the homemade toffee nut syrup. It has the delicious taste without any artificial additives. It will quickly become one of your favorite drinks!

Jump to:

ingredients 🧾

Toffee nut latte ingredients on a brown background labeled with pink and white lettering

toffeenut syrup

Sugar: You will need 1 cup of granulated white sugar for sweetness in the toffee nut syrup. 

Water: 1 cup water is the base for this syrup recipe.

Hazelnuts: You will need ½ cup of chopped hazelnuts for the nutty flavor in the toffee nut syrup.

Toffee: 1 ½ cups toffee gives the syrup its toffee flavor. You can use any toffee but I suggest the Heath English toffee bits, because these ones are intended for baking and easily melt down.

toffee nut latte

Espresso: A double shot of espresso is the base of this coffee drink. You can also use a single shot of espresso if trying to consume less caffeine. Check out my post on how much espresso in a latte to decide how much espresso you want to use.

You can make your own espresso machine or stovetop coffee maker. My favorite espresso machine for high quality espresso is the Breville espresso machine. It is perfect for coffee lovers that want the best espresso drinks.

Milk: You will need 8 ounces of milk for the latte. You can use any milk you choose. A traditional latte uses whole milk but any dairy free milk is also a great option. My favorite milk to use for lattes is oat milk.

Toffee nut syrup: 1-2 tablespoons of toffee nut syrup is added to this flavored latte. If storing in a dispenser, it should be 1-2 pumps of syrup.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Use whatever milk in your latte that is your favorite. Lattes can be made with any milk, both dairy milk like whole milk or a plant-based alternative. Some popular non-dairy options are almond milk, soy milk, oat milk, or even coconut milk.

Experiment with the coffee beans you use for the espresso. Since the two main components of a latte are the espresso and milk, it is important you use a good quality coffee bean like arabica beans. Try different roasts of coffee beans like blonde roast, dark roast, or medium roast. For best results, use freshly ground coffee rather than a bag of pre-ground coffee beans. You can read all about how to make your espresso taste better in my post what does espresso taste like.

tips & tricks 👩🏻‍🍳

Let the hazelnuts steep in the syrup for at least 30 minutes. The longer that the hazelnuts steep in the toffee syrup the more nutty flavors the latte will have.

Froth your milk before adding it to the espresso. What makes a latte is the creamy milk and soft layer of foam on top. Frothing your milk makes it that velvety smooth texture and oh so creamy! I like to froth my milk using the Nespresso aeroccino milk frother but you can always use the steam wand attached to the espresso machine or a hand frother.

step by step instructions 🔪

Step 1 of making a toffee nut latte with hazelnuts in a small saucepan labeled with a number one in pink and white lettering

Step #1 - Roast hazelnuts. The first thing to do is heat up the hazelnuts and therefore releasing their aroma and flavor. In a large saucepan, over medium heat add the chopped hazelnuts. Cook for 2-3 minutes until they are a little darker in color and have an intense nutty aroma.

Step 2 of making a toffee nut latte by adding water and sugar to a small saucepan labeled with a 2 in pink and white letters

Step #2 - Add sugar and water. Next add the white sugar and water. Increase heat to medium-high heat. 

Step 3 of making a toffee nut latte by having the syrup mixture simmer in a small saucepan over low heat labeled with a number 3 in pink and white lettering

Step #3 - Add toffee and simmer. Once the mixture is rumbling or intensely bubbling, add the toffee into the pan. Let simmer for one minutes until all of the ingredients are melted and incorporated.

Step 4 of making a toffee nut latte by adding the toffee to the syrup mixture in a small saucepan over low heat labeled with a number 4 in pink and white lettering

Step #4 - Remove from heat and steep. Remove the pan from the heat and let the hazelnuts steep in the syrup for 10-30 minutes. This step really infuses the nutty hazelnut flavor into the syrup and intensifies the taste.

Step 5 of making a toffee nut latte by straining the hazelnuts out of the syrup mixture labeled with a number 5 in pink and white lettering

Step #5 - Strain the syrup. Strain the syrup into a glass jar or container.

Step 6 of making a toffee nut latte with a clear jar of homemade toffee nut syrup to add to espresso and make a latte with labeled with a number 6 in pink and white lettering

Step #6 - Make the toffee nut latte. In a mug, add 1 tablespoon of the toffee nut syrup and a double shot of freshly brewed espresso. Then pour in the frothed milk. Serve warm or over ice.

serving suggestions 🍽️

Serve the toffee nut latte warm or over ice. Top with whipped cream and toffee nut sprinkles.

Serve this toffee nut latte alongside brown butter chocolate chip banana bread, brioche mascarpone french toast, or cheesecake banana bread. 

storage & reheating 🫙

Store the homemade toffee nut syrup in the fridge for up to 2 weeks in a jar or airtight container. 

With a brown background is a creamy toffee nut latte in a checkered mug

faqs❓

Is toffee nut similar to chestnut?

Toffee nut tastes similar to chestnut. Toffee nut is a bit sweeter from the caramelized sugar in the toffee but it has similar nutty notes.

How do I make my latte more creamy?

For the creamiest latte, froth your milk! The steam wand on an espresso machine makes the perfect steamed milk, but you can also use a machine frother or hand frother.

When making a latte, when do you add the syrup?

Add the flavored syrup after the coffee or espresso but before the milk. This allows the syrup to meld into the espresso.

other breakfast recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 1 Latte

Toffee Nut Latte

A square version of a creamy latte in a brown checkered mug with toffee sprinkles on the side

This toffee nut latte has the buttery taste of sweet toffee in the form of a creamy classic latte.

Prep Time 5 minutes
Cook Time 5 minutes
Steep Time 30 minutes
Total Time 40 minutes

Ingredients

Homemade Toffeenut Syrup

  • 1 cup white granulated sugar
  • 1 cup water
  • ½ cup chopped hazelnuts
  • 1 ½ cups toffee

Toffee Nut Latte

  • Double shot of espresso
  • 8 ounces of milk
  • 1-2 tablespoons homemade toffeenut syrup

Instructions

    1. In a large saucepan, over medium heat add the chopped hazelnuts. Cook for 2-3 minutes until they are a little darker in color and have an intense nutty aroma.

    2. Next add the white sugar and water. Increase heat to medium-high heat.

    3. Once the mixture is rumbling or intensely bubbling, add the toffee into the pan. Let simmer for one minutes until all of the ingredients are melted and incorporated.

    4. Remove the pan from the heat and let the hazelnuts steep in the syrup for 10-30 minutes.

    5. Strain the syrup into a glass jar or container.

    6. In a mug, add 1-2 tablespoons of the toffee nut syrup and a double shot of freshly brewed espresso. Then pour in the frothed milk. Serve warm or over ice.

Notes

Storage Instructions:

Store the homemade toffee nut syrup in the fridge for up to 2 weeks in a jar or airtight container. 

Nutrition Information:

Yield:

16

Serving Size:

1
Amount Per Serving: Calories: 205Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 23mgSodium: 38mgCarbohydrates: 29gFiber: 0gSugar: 28gProtein: 1g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Breakfast

Spiced Cranberry Sauce with Pears

This homemade cranberry pear sauce is perfectly spiced, a little tart, and full of cranberry flavor. Sweet pears are the perfect addition to make regular cranberry sauce elevated. This festive dish belongs on every holiday table!

on a cutting board is a platter of cranberry sauce with pears and an orange and a cinnamon stick

One of my favorite Thanksgiving sides is homemade cranberry sauce. However, this spiced cranberry-pear sauce isn't your ordinary cranberry sauce recipe. It has the addition of warm spices and ripe pears for a perfectly balanced side dish. It belongs on every Thanksgiving menu!

Whether it's on your Christmas table or Thanksgiving table, this delicious cranberry pear sauce recipe is a lovely compliment to all holiday feasts. Between the warm spices, zesty citrus, and tart cranberries this recipe screams holiday season. Next time you're headed to the grocery store, add fresh cranberries to your shopping list and give this pear cranberry sauce recipe a try! You will never want the canned stuff again!

For more Thanksgiving side dishes, you must try my mac and cheese with brie, lawrys creamed corn, and fondant sweet potatoes with rosemary maple sauce.

Jump to:

ingredients 🧾

a collage of cranberry pear sauce ingredients labeled in pink and white

Cranberries: This cranberry sauce recipe uses fresh cranberries. You can also use frozen if it is all you can find, just be sure to reduce the liquid out. Fresh cranberries can typically be found in the produce section from September to January. You will need 12 ounces.

White sugar: ¾ cup of granulated white sugar is added for sweetness. You can use less amount of sugar if you prefer a more sour cranberry sauce.

Brown sugar: Light brown sugar is added for molasses flavor. Just ¼ cup makes it perfectly sweet.

Water: 1 cup water boils to burst the cranberries and eventually reduces. 

Spices: This cranberry pear sauce uses cinnamon, clove, allspice, and nutmeg for a warm spiced flavor. You can also simmer the sauce with a cinnamon stick instead of ground cinnamon, just be sure to remove the stick before serving.

Orange: Orange zest and fresh orange juice are added to the sauce for a citrus flavor and to brighten up the decadent sauce. You will need 2 tablespoons of orange juice and 1 tablespoon of orange zest.

Citric acid: I use Lemi Shine's 100% food-grade citric acid in this recipe to cut the sweetness in the cranberry sauce. Citric acid packs a citrus flavor without adding additional liquid to the cranberry filling. This recipe calls for only ½ teaspoon of citric acid. To learn more about citric acid, check out this page. To purchase this kitchen staple for your home, check it out on Amazon.

Pears: I use Bartlett pears for this recipe because they become beautifully tender when simmered. They also offer a bright, crisp flavor to the sauce. You will need 2 pears.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Change the sweetener used. In this simple cranberry pear sauce, I have found the combo of brown sugar and white sugar is the perfect amount of sweetness. However, you can also use maple syrup, honey, or coconut sugar.

Switch up the citrus. I love the flavor combo of orange and cranberry, but you can use any citrus that is your favorite! Try fresh lemon juice instead of the fresh orange juice. Or even lime and grapefruit would be great citrus substitutes.

For Thanksgiving, make a double batch of this sauce and use some to make the appetizer air fryer brie bites with cranberry sauce. This recipe is a great small bite to serve before Thanksgiving dinner that pairs buttery brie with tart cranberry. 

tips & tricks 👩🏻‍🍳

To make the cranberry sauce a smoother consistency, use a potato masher to mash the cranberries. If you like your cranberry sauce to be a smooth jam, mash the cranberries with a potato masher. This will also thicken the cranberry sauce more since it will release more pectin.

Make a double batch of this sauce to use for leftover recipes. This cranberry pear sauce is amazing to eat the day of but maybe even better the next day when it can be incorporated in new recipes. You can use it as a sandwich spread with your Thanksgiving leftover sandwich. You can add it on top of vanilla ice cream for a deliciously tart sweet treat. It can even top pork roast or pork tenderloin to balance out the decadence. There are endless ways to use this spiced cranberry sauce with pears!

step by step instructions 🔪

In a pot is all the cranberry sauce ingredients labeled step one

Step 1 - Combine all ingredients in a large saucepan. Combine cranberries, white sugar, brown sugar, water, cinnamon, clove, allspice, nutmeg, orange juice, orange zest, citric acid, and pears in a saucepan.

A pot of simmering cranberry sauce labeled step two

Step 2 - Cook over medium heat covered until the cranberries pop. Cover and cook on medium-high heat until the berries burst open and the pears are tender. This should take about 10 minutes. 

A spoonful of cranberry sauce in a pot labeled step three

Step 3 - Cook uncovered to thicken. Then uncover and simmer on low for about 10 minutes until it’s thickened to a jam-like consistency.

cranberry pear sauce in a serving platter on a red tile background

Step 4 - Cool and serve. Remove from the heat and let cool at room temperature for 30 minutes. Then place in a serving platter alongside a wooden spoon for serving.

serving suggestions 🍽️

Serve this easy cranberry pear sauce after cooling in a serving dish with extra orange zest on top.

For more cranberry recipes, try lemon cranberry bars with shortbread crust or air fryer brie bites with cranberry sauce.

storage & reheating 🫙

Store leftover cranberry pear sauce in an airtight container for up to 2 weeks in the fridge. Homemade cranberry sauce can also be frozen for up to 3 months in an airtight container or ziploc bag.

To reheat, stir in 1 tablespoon of water per cup of cranberry sauce and microwave in 30-second intervals until warm throughout.

a white ruffled bowl with cranberry sauce and a cinnamon stick

faq's ❓

Does cranberry sauce thicken after cooling?

Yes. Cranberry sauce will become its final thick consistency after it has cooled for at least 30 minutes.

Why does my cranberry sauce taste weird?

If your cranberry sauce has a bitter taste or weird aftertaste, this is most likely because your cranberries cooked for too long. Be sure to just cook until the cranberries pop and then simmer until the consistency is jelly-like. If fresh cranberries cook for a long time, they become bitter and have an unpleasant taste.

How do you fix too-sweet cranberry sauce?

My favorite tip for fixing homemade cranberry sauce that is too sweet is adding a little bit of food-grade citric acid. Citric acid balances out the sweetness and adds tartness.

Should cranberry sauce be served warmed or chilled?

This is completely up to preference! Some people serve it warm fresh out of the pot on their Thanksgiving dinner table to pair with warm turkey or decadent stuffing, whereas others serve it chilled on the side.

other side dishes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 8 servings

Spiced Cranberry Sauce with Pears

In a white bowl is bright red cranberry sauce with pears

This homemade cranberry pear sauce is perfectly spiced, a little tart, and full of cranberry flavor. Sweet pears are the perfect addition to make regular cranberry sauce elevated. This festive dish belongs on every holiday table!

Prep Time 10 minutes
Cook Time 20 minutes
Cooling Time 30 minutes
Total Time 1 hour

Ingredients

  • 12 ounces fresh cranberries
  • ¾ cup granulated white sugar
  • ¼ cup light brown sugar
  • 1 cup water
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground clove
  • ½ teaspoon ground allspice
  • ¼ teaspoon ground nutmeg
  • 2 tablespoons fresh orange juice
  • 1 tablespoon orange zest
  • ½ teaspoon citric acid
  • 2 Bartlett pears (peeled and diced into ¼ inch cubes)

Instructions

  1. Combine cranberries, white sugar, brown sugar, water, cinnamon, clove, allspice, nutmeg, orange juice, orange zest, citric acid, and pears in a large saucepan.
  2. Cover and cook on medium heat until the cranberries pop and the pears are tender. This should take about 10 minutes. 
  3. Then uncover and simmer on low for about 10 minutes until it’s thickened to a jam-like consistency.
  4. Remove from the heat and let cool at room temperature for 30 minutes. Then place in a serving dish alongside a spoon for serving.

Notes

Storage Instructions:

Store leftover cranberry pear sauce in an airtight container for up to 2 weeks in the fridge. Homemade cranberry sauce can also be frozen for up to 3 months in an airtight container or ziploc bag.

Reheating Instructions:

To reheat, stir in 1 tablespoon of water per cup of cranberry sauce and microwave in 30-second intervals until warm throughout.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 143Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 4mgCarbohydrates: 37gFiber: 3gSugar: 31gProtein: 0g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Cadbury Dairy Milk Chocolate Cake

This moist Cadbury chocolate cake is the best chocolate cake recipe ever! In between two fluffy chocolate cake layers is decadent chocolate ganache filling and on top is nutty brown butter milk chocolate buttercream. This cake is perfect for the whole family to enjoy on any special day of the year!

A chocolate cake with a slice cut out on a cake stand

Out of all comfort desserts, chocolate cake has to be the best! It is the perfect birthday cake, holiday cake, or just because cake. 

Usually, when people think of chocolate cake, they think of a heavy and rich fudge cake. You know, like Mrs. Trunchbull's fudgy dessert in Matilda. However, this chocolate cake is light and fluffy due to the milk chocolate! It's the type of cake that you can eat two whole slices of and still want more. 

If you love this chocolate recipe, you must try my orange chocolate fudge loaf cake, brown butter chocolate chip banana bread, and bittersweet chocolate creme brulee.

Jump to:

ingredients 🧾

Cadbury dairy milk chocolate cake ingredients

milk chocolate cake

Butter: You will need ½ cup of high-quality unsalted butter for the cake. Make sure it is softened. My favorite butter is Kerrygold.

Sugar: To have a perfectly sweet but not too sweet cake, use 1 cup of granulated white sugar.

Vanilla: You will need 2 teaspoons of pure vanilla extract. Since this is a baked good, you can use the real stuff or imitation.

Salt: ½ teaspoon of fine sea salt balances out the other flavors in this cake.

Eggs: You will need 2 large eggs at room temperature. You can do this by leaving them out at room temperature for 30 minutes or in a bowl of warm water for 10 minutes.

Flour: This recipe calls for cake flour for several reasons. Cake flour is a low protein flour which makes the cake extra moist and soft. It also is finely ground, making the cake have a better crumb and pillow-like. You will need 1 cup plus 2 tablespoons of cake flour. 

Baking soda: Also called bicarbonate soda, you will need ½ teaspoon. This is what makes the cake rise.

Cocoa powder: The chocolate powder you use is important in this cake to give it that milk chocolate flavor. Be sure to use one that is unsweetened. I typically use Hershey cocoa powder or Nestle cocoa powder for this cake. You will need ½ cup.

Buttermilk: I love adding buttermilk to cakes and you will too when you try it in this one! It is a tenderizer making the cake super fluffy. It also balances out the sweetness and brings out the natural flavor of the cocoa powder.

milk chocolate ganache

Chocolate: The star of the show in this ganache is Cadbury dairy milk chocolate! It tastes very milky while the texture is velvety smooth. You will need 2 bars of Cadbury dairy milk chocolate bars (7 ounces).

Heavy cream: You will need ⅓ cup of warm heavy cream. Make sure your cream is warm enough to melt the chocolate, but not too hot to separate it. I find that somewhere in between 45 seconds to 1 minute is enough time.

brown butter milk chocolate buttercream

Butter: You will need 1 ¼ cups total for this buttercream. ¾ cup will be browned and the remaining ½ cup will need to be softened. The most important ingredient in buttercream is the butter so be sure to use high-quality butter. My favorite is Kerrygold.

Chocolate: Once again, the star of this recipe makes another appearance, Cadbury dairy milk chocolate. You will need 4 bars of Cadbury dairy milk chocolate (14 ounces).

Powdered sugar: 1 cup of powdered sugar is needed for this buttercream. It is best to sift it so that it can be smoothly incorporated.

Salt: ¼ teaspoon fine sea salt balances out the buttercream.

Vanilla: You will need 1 teaspoon of pure vanilla extract. Unlike the cake portion of this recipe, you will need the real deal here. If you use imitation extract, your buttercream will have an artificial taste.

Milk: Milk is added to the buttercream recipe to thin it out if needed. If the buttercream is too stiff, add 1-2 tablespoons of milk to thin it out. You want it to be stiff enough to hold a place on your cake. 

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Although I highly recommend using Cadbury chocolate, if you can't find it or don't have it on hand, you can substitute it with any other milk chocolate. I also love Lindt chocolate and Dove chocolate. Just be sure to use bar chocolate and not chocolate chips. 

Make this cake your own by switching out the chocolate ganache filling with whatever is your favorite! Try mousse, caramel, jam, or even peanut butter.

You can make chocolate ganache using a dairy free milk, or whatever milk you have on hand. Check out my other posts answering can you make ganache with half and half or can you make chocolate ganache with almond milk.

A large slice of chocolate cake on a plate

tips & tricks 👩🏻‍🍳

Use parchment paper rounds on the bottom of your cake pans. Simply trace the bottom of the cake pan on a larger sheet of parchment paper and cut out the circle. Or use already cut parchment paper rounds.Then spray the bottom of the cake pan with nonstick cooking spray and lay the parchment paper round. Lastly, spray on top of the parchment paper round. Yes, spray the pan and the parchment paper. This is the best way to ensure no sticking of the cake on the pan.

Don't open the oven while the cakes bake. I know you want to smell it or check on it just to make sure it's okay, but I repeat do not open that oven! Opening the oven lets in cool air which drastically changes the oven's temperature. Extreme temperature changes can cause the rising cake to sink.

step by step instructions 🔪

Prior to starting, preheat the oven to 350F. Grease two 8 inch round cake pans. Line with parchment paper. Grease on top of parchment paper. The parchment and grease will ensure no sticking of the cake to the pan.

cadbury dairy milk chocolate cake collage steps 1 through 4

Step #1 - Brown the butter for the brown butter buttercream. Place the butter in a light colored medium saucepan over medium heat (image 1). Once the butter melts, it will begin to foam and sizzle. In about 5-8 minutes from when you started, the melted butter will become golden brown. Once the foam subsides, you will see the milk solids at the bottom be toasty brown.  

Step #2 - Cool the brown butter and melt the milk chocolate. Remove the pot from the heat and set it in the fridge to cool for 1-2 hours until solid (image 2). The butter should be almost fully solid once chilled. Microwave the chocolate in 30 second increments, stirring in between, until fully melted. Set aside to cool. We will come back to both of these components later to finish the buttercream.

Step #3 - Add the butter and sugar to a bowl for the chocolate cake. In a large bowl using a hand mixer or in a bowl of a stand mixer, beat together the butter and sugar (image 3).

Step #4 - Add the vanilla and salt. Next add the vanilla and salt. When the butter is fully beaten it should be light and fluffy (image 4). This usually takes about 5-6 minutes. Do not over beat the butter and sugar or the cake will become dense.

cadbury dairy milk chocolate cake collage steps 5 through 8

Step #5 - Add the eggs. Add the eggs into the butter mixture, one egg at a time (image 5). Beat well in between each addition, about a minute each.

Step #6 - Incorporate the dry ingredients. In the wet ingredients bowl, add the cocoa powder, baking soda, and cake flour (image 6). Mix until just combined and there are no longer any dry spots.

Step #7 - Add the buttermilk. With the mixer on low, slowly pour in the buttermilk (image 7).

Step #8 - Beat until the mixture is just combined. Mix everything together (image 8). Be sure not to over beat the final cake batter. Over beating will cause the cake to be dense and tough rather than light and fluffy. Just mix until all ingredients are incorporated and there are so streaks.

cadbury dairy milk chocolate cake collage steps 9 through 12

Step #9 - Transfer the batter to the cake pan. Pour half of the mixture into each lined cake pan (image 9).

Step #10 - Bake & cool. Bake the cake for 25-30 minutes (image 10). Test if the cake is done by inserting a toothpick in the center of the chocolate cake comes out clean. Cool on a wire rack while preparing the remaining cake components.

Step #11 - Chop up the chocolate & heat the heavy cream for the chocolate ganache. Chop the chocolate bars and place into a medium bowl. The chocolate chunks should be pretty small so that they can be melted with the cream is added (image 11). Heat the heavy cream in the microwave in 30 second increments until hot to the touch. About 1 minute should make the cream hot enough to melt the chocolate. Be sure not to heat up the cream too much or it will separate the melted chocolate.

Step # 12 - Pour the cream & mix. Pour the hot heavy cream into the bowl with the chopped chocolate. Let sit for a minute or two to melt the chocolate. Then carefully stir until the chocolate is fully melted (image 12). Let sit at room temperature to thicken and cool. If your chocolate ganache is not thickening, check out my post on how to thicken chocolate ganache.

cadbury dairy milk chocolate cake collage steps 13 through 16

Step #13 - Check your components for the brown butter milk chocolate buttercream and start the base. Make sure the chocolate is still melted but not hot. If the chocolate has hardened, place the bowl in another bowl of hot water to create indirect heat. Stir to slowly remelt the chocolate. Make sure your brown butter is chilled. Make sure your remaining butter is softened. Then add the cooled brown butter, softened butter, powdered sugar, salt, and vanilla to a bowl of a stand mixer (image 13).

Step #14 - Beat the base. Beat all of the ingredients together. Beat for at least 5 minutes until everything is combined and smooth (image 14).

Step #15 - Add the chocolate. Slowly and carefully, pour in the melted chocolate with the mixer on low (image 15).

Step #16 - Fully combine brown butter milk chocolate buttercream. Beat until all ingredients are combined and consistency is fluffy (image 16). Be careful not to over beat or the butter will separate.

cadbury dairy milk chocolate cake collage steps 17 through 20

Step #17 - Construct the first layer of the cake. Place the first layer of cooled cake on a cake stand. Before adding the chocolate ganache make sure it has cooled and thicken. It should be like fudge and should not be pourable. If your chocolate ganache is not thick enough, check out my post on how to thicken chocolate ganache. Then evenly distribute the cooled chocolate ganache (image 17). Try to have the ganache layer be as even as possible to allow the top layer to be sturdy.

Step #18 - Add the second layer of cake and secure. On top of the chocolate ganache, add the second layer of cooled cake (image 18). Gently press to stick all layers together.

Step #19 - Add the crumb coat or first layer of frosting. Add a couple scoops of frosting on the top and sides of the cake (image 19). Cool for about 30 minutes before adding more frosting. This isn't necessary but does help ensure the cake is secure when adding a lot of frosting.

Step #20 - Add the last layer of frosting and decorate! Add the buttercream however your heart desires. Don't worry about the frosting being perfect here. I typically add some frosting on the top and the sides, and then go in and randomly add spatulas of buttercream all over (image 20). You can also make it smooth or add any type of toppings your heart desires! Fresh chocolate shavings really add that finishing touch.

serving suggestions 🍽️

Serve a slice of cadbury dairy milk chocolate fudge cake by itself, or with ice cream on the side. This cake can feed 6-8 people large slices of cake.

For more chocolate desserts, try my orange chocolate fudge loaf cake, chocolate creme brulee, or peanut butter chocolate lava cakes.

storage instructions 🫙

My favorite thing to store a cake in is a cake carrier. Not only does it keep the cake fresh and covered, but it doubles as a travel cake carrier. I am often making cakes as a birthday gift and this is the perfect way to transport the cake from my kitchen to theirs. For something to display the cake and properly store it, try this covered cake stand.

The cake will keep well on the counter at room temperature for 2 to 3 days.

To freeze, place the cake on a cookie sheet in the freezer to freeze for about 20 minutes. Then remove from the freezer and tightly wrap in plastic wrap and aluminum foil. Can stay fresh in the freezer for up to 3 months. On the day you want to eat the cake, let it defrost in the fridge for 2 hours. Then remove the wrapping and let it defrost at room temperature an hour before serving.

faq's ❓

Why is my chocolate ganache separating?

If the temperature of your cream is too high, it will cause the fat in the chocolate to separate. This will result in a grainy chocolate ganache. Your cream should be at 90-93F. I find about 45 seconds to 1 minute of microwaving the ganache makes it warm but not too hot.

Why is my buttercream dense?

If your buttercream is dense, then your butter was probably not softened enough. Make sure the butter is completely softened before adding it to other ingredients.

Why is make cake flat & dry?

Why is make cake flat & dry?
If your cake has become flat & dry after baking, you most likely overbeat some of your ingredients. When making a cake, you want to mix the ingredients until there are just no dry spots. If you continue mixing past that point, the air bubble will decrease, causing your cake to deflate in the oven. No one wants a deflated, fried, flat cake so be sure not to overbeat.

more dessert recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

cadbury dairy milk chocolate cake recipe

Yield: 10 slices of cake

Cadbury Dairy Milk Chocolate Cake

SLice of chocolate cake on a plate

This cadbury dairy milk chocolate cake has moist chocolate cake with a thick layer of ganache filling and nutty chocolate buttercream on top!

Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes

Ingredients

Milk Chocolate Cake

  • ½ cup of high quality unsalted butter (softened)
  • 1 cup white granulated sugar
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon sea salt
  • 2 large eggs (room temperature)
  • 1 cup plus 2 tablespoons cake flour
  • ½ teaspoon baking soda
  • ½ cup cocoa powder
  • ¾ cup buttermilk

Milk Chocolate Ganache

  • 2 bars of Cadbury dairy milk chocolate bars (7 ounces)
  • ⅓ cup heavy cream

Brown Butter Milk Chocolate Buttercream

  • ¾ cup unsalted high quality butter (to be browned)
  • 4 bars of Cadbury dairy milk chocolate (14 ounces, chopped)
  • ½ cup unsalted high quality butter (softened)
  • 1 cup powdered sugar
  • ¼ teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons whole milk (if needed to thin out buttercream)

Instructions

Prepare components for brown butter milk chocolate buttercream

1. Place the butter in a light colored medium saucepan over medium heat. Once the butter melts, it will begin to foam and sizzle. In about 5-8 minutes from when you started, the melted butter will become golden brown. Once the foam subsides, you will see the milk solids at the bottom be toasty brown.  

2. Set it in the fridge to cool for 1-2 hours until solid.

3. Microwave the chocolate in 30 second increments, stirring in between, until fully melted. Set aside to cool. We will come back to both of these components later to finish the buttercream.

Make the milk chocolate cake

1. Preheat the oven to 350F. Grease two 8 inch round cake pans. Line with parchment paper. Grease on top of parchment paper.

2. In a large bowl using a hand mixer or in a bowl of a stand mixer, beat together the butter and sugar. Then add the vanilla and salt. When the butter is fully beaten it should be light and fluffy. This usually takes about 5-6 minutes.

3. Add the eggs into the butter mixture, one egg at a time. Beat well in between each addition, about a minute each.

4. In the wet ingredients bowl, add the cocoa powder, baking soda, and cake flour. Mix until just combined and there are no longer any dry spots.

5. With the mixer on low, slowly pour in the buttermilk. Beat until the mixture is just combined.

6. Pour half of the mixture into each cake pan. Bake for 25-30 minutes. Cool on a wire rack while preparing the remaining cake components.

Prepare the milk chocolate ganache

1. Chop the chocolate bars into small pieces and place into a medium bowl.

2. Heat the heavy cream in the microwave in 30 second increments until hot to the touch, about 1 minute.

3. Pour the hot heavy cream into the bowl with the chopped chocolate. Let sit for a minute or two to melt the chocolate. Then carefully stir until the chocolate is fully melted. Let sit at room temperature to thicken and cool.

Finish the brown butter milk chocolate buttercream

1. Check your components. Make sure the chocolate is still melted but not hot. If the chocolate has hardened, place the bowl in another bowl of hot water to create indirect heat. Stir to slowly remelt the chocolate. Make sure your brown butter is chilled. Make sure your remaining butter is softened.

2. In a large bowl using a hand mixer or in the bowl of a stand mixer, beat together the cooled brown butter, softened butter, powdered sugar, salt, and vanilla. Beat for at least 5 minutes until everything is combined and smooth.

3. Slowly and carefully, pour in the melted chocolate with the mixer on low. Beat until all ingredients are combined and consistency is fluffy.

Construct the Cadbury dairy milk chocolate cake

1. Place the first layer of cooled cake on a cake stand. Before adding the chocolate ganache make sure it has cooled and thicken. It should be like fudge and should not be pourable. Then evenly distribute the cooled chocolate ganache. 

2. On top of the chocolate ganache, add the second layer of cooled cake. Gently press to stick all layers together.

3. Add the brown butter milk chocolate buttercream on the top and the sides of all layers of cake. Don't worry about the frosting being perfect here! Add designs or toppings if desired.

Notes

My favorite thing to store a cake in is a cake carrier. Not only does it keep the cake fresh and covered, but it doubles as a travel cake carrier. I am often making cakes as a birthday gift and this is the perfect way to transport the cake from my kitchen to theirs. For something to display the cake and properly store it, try this covered cake stand.

The cake will keep well on the counter at room temperature for 2 to 3 days.

To freeze, place the cake on a cookie sheet in the freezer to freeze for about 20 minutes. Then remove from the freezer and tightly wrap in plastic wrap and aluminum foil. Can stay fresh in the freezer for up to 3 months. On the day you want to eat the cake, let it defrost in the fridge for 2 hours. Then remove the wrapping and let it defrost at room temperature an hour before serving.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 712Total Fat: 61gSaturated Fat: 38gTrans Fat: 2gUnsaturated Fat: 19gCholesterol: 195mgSodium: 573mgCarbohydrates: 39gFiber: 1gSugar: 35gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Desserts

Apple Crumble Tartlets with Pecans

Perfect fall handheld treats with pecan buttery crumble and juicy spiced apple filling. These cute apple crumble tartlets are a decadent dessert or amazing to be enjoyed with your morning tea or coffee!

An apple crumble tartlet cut in half on a plate surrounded by flowers and apple slices

We can no longer rely on pumpkin spice lattes to tell us when the fall season has begun. It is fall when apple recipes are flooding your timeline! Which is why I couldn't wait any longer to share these delectable apple tartlets with you!

On top of perfectly sweet shortbread crust is cinnamon tart apples and a crunchy crumble topping with chopped pecans. The best part? They are handheld desserts! They can be on your dining table when your family comes over or at a dessert table at a party and people can just grab and go. They are like mini apple pies!

If you're an apple lover, you must try my apple hand pies with puff pastry or apple cider brined chicken wings!

Jump to:

ingredients 🥘

Collage of ingredients for apple crumble tartlets labeled with pink and white labels

filling

Apples: You will need 4 honey crisp apples for these tartlets. You can also substitute with granny smith or pink lady apples, but do not use gala apples! Certain varieties of apples are better than others when it comes to baking to hold their shape & not become mush. Ensure the apple slices are thinly and evenly sliced for even cooking.

Sugar: ½ cup of granulated white sugar is the perfect amount of sweetness for the apple filling.

Lemon juice: 1 tablespoon of fresh lemon juice is added to the filling for acidity and brightness.

Flour: You will need 1 tablespoon of all purpose plain flour in the filling as a thickening agent.

Spice: 1 teaspoon of ground cinnamon is added for spice! For extra spice, add ¼ teaspoon of ground cloves.

crust

Flour: 1 ½ cups of all purpose flour is used in the pastry crust.

Powdered sugar: You will need ⅓ cup of icing sugar. Powdered sugar yields a more tender crust than granulated sugar, producing a really melt-in-your-mouth crust.

Kosher salt: Adding salt in dough makes it more elastic. Only ¼ teaspoon of kosher salt is needed.

Butter: You will need ½ cup of unsalted butter for this recipe. I use frozen butter. Keeping the butter as cold as possible in the dough mixture makes it more flaky. It separates the butter into layers rather than melting it into the dough. So I shred a frozen butter stick for this pastry dough. My favorite butter is Kerrygold.

Egg: You will only need the egg yolk of 1 egg for the pastry shells. This makes the dough extra rich in taste.

Heavy cream: This recipe calls for 2 teaspoons of heavy cream. It makes the dough extra rich and bind together.

Vanilla extract: ½ teaspoon of pure vanilla extract for flavor. After all, vanilla makes everything that much better!

crumble

Flour: You will need 1 cup of all purpose flour for the crumble mixture.

Brown sugar: The crumble calls for ⅓ cup of dark brown sugar. This gives the topping more of a molasses taste.

Sugar: In addition to the brown sugar, you will need ⅓ cup of white granulated sugar.

Butter: ½ cup of butter is needed for the crumble. Unlike the crust in which you want cold butter, you will want room temperature butter here.

Kosher salt: Just ½ teaspoon of kosher salt to intensify the other flavors.

Pecans: My favorite part of this crumble! Buttery nuts with the perfect amount of crunch. You will need ½ cup of finely chopped pecans. Nuts are usually a lot cheaper when you buy them in bulk, so I suggest to purchase a bulk bag of pecans and use them all throughout the season to make recipes like sweet potato crostini with candied pecans or pecan pie old fashioned!

Cinnamon: 1 whole teaspoon of cinnamon for the crumble. We want all the spice in these apple tarts!

Demerara sugar: Don't skimp here! I love the texture demerara sugar adds to desserts. Sprinkle on top of each tart, as much as your heart desires!

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Try different nuts in the crumble mixture. Don't like pecans? Try walnuts or hazelnuts! Each variety will add different flavors and texture.

The honey crisp apples can be substituted with any cooking apples. Try granny smith apples or pink lady! Granny smiths will have more of a tart flavor and pink lady apples will be more mild than honey crisp.

tips & tricks 👩🏻‍🍳

Use the right tartlet pan & grease it! My favorite tart tin is one with a removable bottom and a wide fluted edge, like this tart pan. This makes it super simple and easy to remove the tart shell from the pan. Also, don't forget to grease the pan. To ensure no sticking, grease the pan with melted butter or non-stick baking spray. If you want to triple ensure that your tartlet does not stick, line the bottom of each tartlet pan with mini parchment papers, this will make the pastry bases remove extra easily.

If you don't feel like making the crust by hand, you can also use a large food processor. Simply add the flour, icing sugar, salt, butter in the food processor and pulse until its a pea coarse crumble. Then add the egg yolk, heavy cream, and vanilla until mixture slightly comes together. The mixture should hold when pinched but not form a ball. Then turn onto a lightly floured work surface and knead until dough forms a ball.

If you prefer to have a whole tart rather than tartlets, try making my apple crumb tart! It is the same spiced apple filling with pecan crumble but made in a large tart pan.

step by step instructions 🔪

Apple filling ingredients in a large bowl not yet mixed

Step 1 - Prepare the apples filling. In a large bowl, add the apple slices and remaining filling ingredients. I like to use a silicone spatula to mix the filling to ensure the apples are thoroughly coated but do not break when mixing. Set the apple filling aside.

Shredded frozen butter in a bowl for apple tart dough

Step 2 - Separately prepare dough ingredients. In a medium sized bowl, shred the frozen butter. In another bowl, sift the flour, sugar, and salt.

Butter and flour coming together in a large bowl

Step 3 - Combine. Using a pastry cutter or fork, combine until the mixture resembles fine breadcrumbs.

Tart dough ingredients in a large white bowl with an egg added not yet mixed

Step #4 - Add in the wet ingredients. Add in the egg yolk, heavy cream, and vanilla.

Apple tart dough in a bowl being mixed together in crumbles

Step #5 - Begin mixing dough. Mix until a shaggy dough forms.

Apple tart dough in a round tight ball in a white bowl

Step #6 - Form dough ball. Continue mixing until the dough gathers into a ball. Form into a 1 inch dough circle disc.

Apple tart dough in a square shape wrapped in plastic wrap

Step #7 - Plastic wrap and cool. Cover the dough tightly with plastic wrap, and place in the fridge to cool for at least 30 minutes.

Apple crumble topping ingredients in a bowl not yet mixed

Step #8 - Make the crumble. Combine all crumble ingredients in a large mixing bowl or the bowl of a stand mixer and mix until crumble begins to form. Set crumble topping aside.

Step #9 - Roll out the crust. Using a rolling pin on a lightly floured work surface, turn out the dough and roll to about ¼ inch thick. The dough can be crumbly and it is okay if it breaks here and there. But if you are finding that your dough is extremely dry, add a little water and gently work it in until the dough comes together.

Step #10 - Prepare your tartlet pan. Grease each tartlet pan with non-stick baking spray or butter, and line the bottoms with mini parchment papers if desired. Once the dough is rolled out, use a 4 inch cookie cutter to cut out circles from the dough for your tart crusts. Carefully press the dough circles into each tartlet pan like a mini pie. Trim off any excess pastry dough from the edges using a pizza cutter.

Step #11 - Assemble the tartlets. Before assembling, preheat your oven to 375F. On top of the dough, place a heaping spoonful of the apple mixture. The filling should almost touch the top but not over flow the tartlet. I like to move the apple slices around so they are really compact in the dough. This makes for a full and juicy tart! Then delicately place crumble on top of the apples. I like to have a blend of big chunks of crumble and thinner crumble to get in the nooks and crannies. Don't be afraid to really load on the crumble here, there can never be too much! Lastly, generously sprinkle the top with Demerara sugar. Place all of the prepared tartlets on a baking sheet.

Step #12 - Bake the tartlets. Place the sheet pan with the tartlets in the oven and bake for 30-40 minutes until golden brown. Serve warm with a big scoop of ice cream!

serving suggestions 🍽️

Serve each simple apple crumble tart with a heaping scoop of vanilla ice cream and extra pecans!

For more easy desserts, check out brown butter chocolate chip banana bread, chocolate orange fudge loaf cake, and lemon cranberry bars!

storage & reheating ⏲️

These apple crumble tartlets can be store for up to 2 days at room temperature uncovered. They can be stored in an airtight container in the fridge for up to 1 week.

These apple crumble tartlets do not need to be warm to be delicious, but if you're craving that warm apple filling, you can reheat in the microwave or oven. For the microwave, place on a heat safe plate, cover the tart with a damp paper towel, and heat for 20 seconds. For the oven, cover with aluminum foil and bake for 10 minutes at 350F. After 10 minutes, remove the aluminum foil and continue to bake for 5 minutes for a crispy top.

Apple crumble tartlet being held with crunchy demarara sugar on top

faq's ❓

What is the best apple to use for apple crumble?

When it comes to finding the best apple for your crumble, you will want to go with a crisp tart variety like honey crisp or granny smith. For more milder flavor, try pink lady or golden delicious. Never use gala apples or red delicious apples as they will become mushy when baked.

Should you cover apple crumble when baking?

It is not necessary to cover apple crumble in the oven when baking. To give the crumble that golden brown color and crisp texture you will actually want it to be uncovered.

Can you prep apple crumble the night before?

You can prepare all components of the apple crumble the night before. Leave the shortbread dough wrapped in plastic wrap in the fridge, keep the apple pie filling in a sealed container in the fridge, and place the combined crumble topping covered in the refrigerator. When ready to bake, simply construct and bake according to the baking instructions.

how to video 🎥

other dessert recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 12 tartlets

Apple Crumble Tartlets

Apple crumble tartlet cut in half on a plate with flowers and apples surrounding it

Perfect fall handheld treats with pecan buttery crumble and juicy spiced apple filling. These cute apple crumble tartlets are a decadent dessert or amazing to be enjoyed with your morning tea or coffee!

Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes

Ingredients

Apple Filling

  • 4 honey crisp apples (peeled & thinly sliced)
  • ⅓ cup white granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon all-purpose flour
  • 1 teaspoon ground cinnamon

Shortbread Crust

  • 1 ½ cups all-purpose flour
  • ⅓ cup powdered sugar
  • ¼ teaspoon kosher salt
  • ½ cup unsalted butter (frozen & shredded)
  • 1 large egg yolk
  • 2 teaspoons heavy cream
  • ½ teaspoon pure vanilla extract

Pecan Crumble

  • 1 cup all-purpose flour
  • ⅓ cup dark brown sugar (packed)
  • ⅓ cup white granulated sugar
  • ½ cup unsalted butter (softened to room temperature)
  • ½ teaspoon kosher salt
  • ½ cup pecans (finely chopped)
  • 1 teaspoon ground cinnamon
  • Demerara sugar

Instructions

    Filling
    1. In a large bowl, combine the peeled & sliced apples, sugar, lemon juice, flour, and cinnamon. Using a rubber spatula, gently mix to ensure all apples are coated. Set aside.
    Crust
    1. In a large bowl, combine four, sugar, and salt.
    2. Add the frozen & shredded butter into the dry mixture.
    3. Using a fork or pastry cutter, combine the butter & dry mixture until it resembles fine breadcrumbs.
    4. Add the egg yolk, heavy cream, and vanilla. Mix until the dough begins to come together.
    5. Then pour onto a work surface and knead until the dough forms a ball.
    6. Form the dough into a disc and wrap tightly in plastic wrap. Place in fridge to chill for at least 30 minutes.
    Crumble
    1. In a large bowl, combine flour, brown sugar, sugar, softened butter, salt, chopped pecans, and cinnamon until crumbles form. Set aside.
    Assembly
    1. Grease each tartlet pan with butter or cooking spray. Line bottoms of each pan with parchment paper. Preheat oven to 375F.
    2. On a lightly floured surface using a rolling pin, roll out dough to a thickness of ¼ inch thick.
    3. Using a 4 inch cookie cutter, cut 12 circles for the tart crusts. Press the dough circles into the tartlet pans. Trim off the excess dough on the sides.
    4. Place a heaping spoonful of the apple filling on top of the shortbread crust. Move the apple slices around to make the filling compact.
    5. Put crumble on top of each tartlet. Sprinkle with Demerara sugar.
    6. Place all prepared tartlets on a sheet pan. Bake for 30-40 minutes.
    7. Serve warm with a big scoop of vanilla ice cream and extra pecans.

Notes

Storage Instructions:

These apple crumble tartlets can be store for up to 2 days at room temperature uncovered. They can be stored in an airtight container in the fridge for up to 1 week.

Reheating Instructions:

These apple crumble tartlets do not need to be warm to be delicious, but if you're craving that warm apple filling, you can reheat in the microwave or oven. For the microwave, place on a heat safe plate, cover the tart with a damp paper towel, and heat for 20 seconds. For the oven, cover with aluminum foil and bake for 10 minutes at 350F. After 10 minutes, remove the aluminum foil and continue to bake for 5 minutes for a crispy top.

Make Ahead Instructions:

You can prepare all components of the apple crumble the night before. Leave the shortbread dough wrapped in plastic wrap in the fridge, keep the apple pie filling in a sealed container in the fridge, and place the combined crumble topping covered in the refrigerator. When ready to bake, simply construct and bake according to the baking instructions.

Chef Notes:

Use the right tartlet pan & grease that baby! To ensure no sticking, grease the pan with melted butter or non-stick cooking spray. If you want to triple ensure that your tartlet does not stick, line the bottom of each tartlet pan with parchment papers, this will make the pastry bases remove extra easily.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 384Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 72mgSodium: 90mgCarbohydrates: 49gFiber: 3gSugar: 26gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Desserts

Easy Apple Hand Pies with Puff Pastry

These puff pastry apple hand pies are the perfect recipe for fall! The buttery flaky puff pastry combined with cinnamony warm apple pie is a match made in heaven! They are so easy to make and come together with just a few simple ingredients.

Grabbing Apple Hand Pies

Apple recipes feel like the beginning of the fall season. It is like the pre game of pumpkin fall recipes. From apple cakes to apple doughnuts, I want all the apple desserts come August!

What I love so much about these little apple hand pies is how stinking easy they are to make! Have friends coming over in an hour? Hosting a fall movie night later? Don't have anything to bring to Thanksgiving? No problemo, this recipe comes together in under an hour!

What makes these hand pies so quick and easy to make? Puff pastry sheets! I love to keep puff pastry dough in my freezer around the holidays. It makes for a flaky crust without all of the hard work of making it homemade.

ingredients

Ingredients for Apple Hand Pies
  • Apples: This recipe calls for 4-6 apples (440 grams). The best baking apples are honeycrisp or granny smith apples. This is because they don't become mushy when baked. I like to use organic fresh apples when possible, to avoid the shellac coating that is found on non-organic apples.
  • Sugar: You will need ⅔ cup of white granulated sugar for the apple mixture.
  • Citric Acid: I use Lemi Shine's 100% food grade citric acid in this recipe as a lemon juice substitute. Citric acid packs a citrus flavor without adding additional liquid to the apple filling mixture. This recipe calls for only ½ teaspoon of citric acid. To learn more about citric acid, check out this page. To purchase this kitchen staple for your home, check it out on amazon.
  • Cinnamon: Can't have apple pie with delicious cinnamon apples can we? I love cinnamon, so I add a full teaspoon to the filling.
  • Nutmeg: ¼ teaspoon of nutmeg is added into the spiced apple filling to add a bit of nuttiness.
  • Cornstarch: Cornstarch is a thickening agent added to the filling to make it a little less runny. We want the mixture to be super juicy but without cornstarch, it would completely run out of our dough.
  • Puff Pastry: In this recipe I use Pepperidge Farm Puff Pastry. It is very accessible to get and most likely at your local grocery store in the frozen section. You will need 2 sheets for this recipes, which is one pack. Make sure it is completely thawed before handling.
  • Egg: 1 egg yolk is needed for this recipe as egg wash. This gives the tops of each hand pie that golden brown color, as well as seals the dough between layers.
  • Demerara sugar: This is optional but a heavy sprinkling of this chunky sugar on top adds so much texture and a little bit of added sweetness.

variations & substitutions

If you can't find puff pastry dough, phyllo dough can be substituted. However since phyllo dough is not a laminated dough, the hand pies will be less rich & buttery.

For a more robust filling flavor, try substituting the white sugar in the filling with brown sugar. This gives it more of a molasses taste.

Apple hand pies placed very evenly to show their square shape

tips & tricks

Make sure your apples are sliced into thin small pieces. Use a sharp knife to cut about ¼ inch slices. If your slices are too thick, they will not fully bake through.

Flour the rolling pin and your work surface when rolling out the pastry dough. Just a little flour goes a long way here to prevent the sheet of puff pastry from sticking to any surfaces.

Be sure to add enough filling to each apple hand pie. When it looks like there is enough apples on there, just add a few more! Don't be scared to add a heaping pile! It condenses a lot in the oven and we want to be sure to have juicy apple pie pockets.

step by step instructions

1. Let's prep. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Peel & slice your apples. Ensure your apples are completely peeled. You don't want any tough bites of apple skin in your pie! Then cut the apples into even equal pieces, about ¼ inch each slice.

Apples peeled for apple hand pies
Peeled apples
Apples sliced for apple hand pies
Sliced apples

3. Mix your apple filling. In a large bowl, place your sliced apples. On top of your apples, sprinkle the sugar, citric acid, cinnamon, nutmeg, and cornstarch. Toss until every apple is evenly coated. Then set aside.

Apples sprinkled with apple filling ingredients
Apples topped with filling ingredients
Apples mixed with apple filling ingredients
Apple filling fully mixed

4. Now let's prepare the pie dough. Make sure your puff pastry is completely thawed or else the dough will crack and break. On a floured work surface using a floured rolling pin, gently roll out one sheet of the dough so all seems are mended. Once the dough is even and seamless, cut into thirds horizontally.

Puff pastry completely folded up
Folded puff pastry
Puff pastry that has been rolled out
Rolled out puff pastry
Puff pastry cut into thirds
Puff pastry cut into thirds

5. Fill the mini apple pies. On one half of each cut dough piece, place a heaping spoonful of the apple mixture. Along the border edges of the pastry dough, brush with the egg wash. Then carefully fold the side of the dough without apples, over the apple side. Using a fork, crimp the border of the square hand pie to seal the bottom and top dough together. Repeat steps 4 & 5 for the remaining sheet of puff pastry. Place all the prepared hand pies on the parchment paper lined baking sheet.

Puff pastry filled with apple filling
Puff pastry topped with apple filling
Puff pastry folded in half and brushed with egg wash
Puff pastry folded over apple filling brushed with egg wash
Prepared apple hand pies brushed in egg wash and cut on top
Prepared apple hand pies with slits cut on top

6. Time for final touches. Brush the top of apple hand pies with egg wash. Cut three thin slices on top to allow the steam to escape when baking. Generously sprinkle with Demerara sugar for that extra crunchy sugary goodness.

7. Bake em! Bake in the preheated oven for 18-20 minutes. Serve warm.

serving suggestions

Sprinkle some additional cinnamon sugar on top or add some vanilla ice cream! If you're feeling extra saucy, try this salted caramel sauce to drizzle on top!

If you love this apple dessert, you should also try my bourbon caramel apple galette or apple cider doughnuts in chai cinnamon sugar.

Apple hand pies topped in melty vanilla ice cream

storage & reheating

Let the hand pies sit on the counter for at least 20 minutes before storing in an airtight container. Then place airtight container in refrigerator. Baked hand pies will stay good in the fridge for up to 5 days.

These mini apple hand pies can be reheated in the oven or air fryer. Reheat in the oven for 5-10 minutes at 400F. Reheat in the air fryer by wrapping the pie in aluminum foil and then air frying at 350F for about 5 minutes.

faq's

What apples should not be used for an apple pie recipe?

  • You should never use red delicious apples or gala when making apple pie. These apples can not withstand cooking temperatures and become mushy when baked. The best apples for apple pie are granny smith apples or honeycrisp.

How do I keep my hand pie from leaking?

  • Egg wash in between the top and bottom layer of dough, along with the crimping of the borders, will help the filling from leaking.

Can hand pies be made ahead of time?

  • Hand pies are always best when served immediately after baking. After all, the best part of these delicious treats are the warm spiced apples! So if you are going to make these ahead of time, just prepare the filling ahead of time but still prepare and bake the same day you plan on serving. The filling can be mixed and kept in the fridge for up to 2 days.

how-to video

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes ♡

If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe

Yield: 6 hand pies

Apple Hand Pies with Puff Pastry

Apple Hand Pies with Puff Pastry

These puff pastry apple hand pies are the perfect recipe for fall! The buttery flaky puff pastry combined with cinnamony warm apple pie is a match made in heaven! They are so easy to make and come together with just a few simple ingredients.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 4 medium honeycrisp apples (440 grams, peeled and sliced)
  • ⅔ cup white granulated sugar (140 grams)
  • ½ teaspoon Lemi Shine's 100% food grade citric acid
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • ½ teaspoon cornstarch
  • 2 sheets puff pastry (thawed)
  • 1 egg (egg yolk only, for egg wash)
  • Demerara sugar (for sprinkling on top)

Instructions

  1. Preheat the oven to 400F. Line a baking sheet with parchment paper.
  2. In a large bowl, combine the sliced apples, sugar, citric acid, cinnamon, nutmeg, and cornstarch. Toss until every apple is coated in the mixture. Set aside.
  3. On a floured work surface, roll one of the puff pastry sheets until all seams are mended. Then cut into thirds horizontally.
  4. On one half of each cut dough piece, place a heaping spoonful of the apple mixture. Then on the border edges of the dough, brush with egg wash. Fold the side of the puff pastry without the apples, over the apple side. Using a fork, crimp the border of the hand pie to seal the bottom and top dough together. Place the hand pie on the lined baking sheet. Repeat steps 3 & 4 with the remaining sheet of puff pastry dough.
  5. Brush the top of the apple hand pies with egg wash. Cut three thin slices on top. Sprinkle the tops with Demerara sugar.
  6. Bake in the oven for 18-20 minutes. Serve warm.

Notes

Storage Instructions:

Let the hand pies sit on the counter for at least 20 minutes before storing in an airtight container. Then place airtight container in refrigerator. Baked hand pies will stay good in the fridge for up to 5 days.

Reheating Instructions:

These mini apple hand pies can be reheated in the oven or air fryer. Reheat in the oven for 5-10 minutes at 400F. Reheat in the air fryer by wrapping the pie in aluminum foil and then air frying at 350F for about 5 minutes.

Make Ahead Instructions:

The filling can be made ahead of time but still prepare and bake the hand pies on the same day you plan on serving. The filling can be mixed and kept in the fridge for up to 2 days.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 219Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 37mgCarbohydrates: 45gFiber: 3gSugar: 36gProtein: 2g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Category: Desserts

Pumpkin Espresso Martini (with Homemade Pumpkin Spice Syrup)

The ultimate fall cocktail... pumpkin espresso martini! The best cocktail for this time of the year for halloween parties, festive nights, or a fall happy hour. This strong yet simple cocktail has pumpkin spice syrup from pumpkin puree and freshly brewed espresso!

a martini glass filled with pumpkin espresso martini cocktail surrounded by candles and pumpkins

This espresso martini is the epitome of fall. It screams October! It has all the fall flavours: pumpkin puree, pumpkin spice seasonings, and coffee flavor from both Kahlua and freshly brewed espresso. Perfect for this time of year!

I love espresso martinis for so many reasons! They are literally one of my favorite things. They're strong, caffeinated, and taste like coffee! It is like drinking coffee at any time of the day or night. If you're a coffee drinker, this new cocktail will change your life!

This espresso pumpkin spice martini has been on repeat in my house since September! Yes I am one of those people where fall time starts in August. I just can't help it. When the weather starts to get a little cooler, I decorate my house in fall vibes, watch Gilmore Girls, and drink this pumpkin martini! Now we are in the midst of October and this pumpkin espresso martini is calling your name! Grab your cocktail shaker and let's get to making this fall cocktail!

If you love this cocktail recipe, you must try my pomegranate aperol spritz, thyme honey gin sour, and pecan pie old fashioned!

Jump to:

ingredients 🧾

a collage of pumpkin espresso martini ingredients labeled with pink and white labels

pumpkin spice syrup

Brown sugar: You will need 1 cup of brown sugar for the sweetness in this simple syrup. It also adds a caramely flavor

Spices: Instead of simply using pumpkin pie spice, we create our own for this syrup. A blend of nutmeg, clove, and whole cinnamon makes for the perfect warming spices. I like using whole cinnamon stick to really infuse the cinnamon flavor, but you can also use ground cinnamon.

Pumpkin: Not all pumpkin puree is created equal. Sounds silly, but really, some cans of pumpkin are better than others. Since this pumpkin syrup uses such minimal ingredients, it's important to use the right stuff in this recipe. I always reccomend Libbys pumpkin puree which is most likely at your local grocery store, however I also recommend the organic pumpkin puree from Trader Joes. You will need ½ cup for this recipe.

Water: 1 cup of water acts as the base of this syrup. You can use whatever whatever you like best.

pumpkin espresso martini

Vodka: Vodka! Despite this being like a liquid dessert, it is still a martini! The choice of vodka is important. Choose whatever vodka you like best. I would recommend a high quality vodka like grey goose or even Titos. Using a well vodka in this cocktail will really impact the flavor and strength, therefore I suggest using a good one. You can use plain vodka or vanilla vodka. You will need 1 ½ ounces vodka.

Kahlua: You will need 1 ½ ounces Kahlua. Kahlua intensifies the coffee flavor of this espresso martini.

Pumpkin spice syrup: Of course, the final cocktail will need 1 ½ ounces of your homemade pumpkin spice syrup.

Espresso: I can not emphasize how important it is to use an espresso you like! The espresso in this espresso martini is the main ingredient. I typically freshly brew my double shot of espresso using my Breville espresso maker, but any espresso that you really like will work. I even have had friends who go buy however many shots of espresso they need from a local coffee shop and have it already prepared and cold by the time they want to make the cocktails! You will need 1 ½ ounces of freshly brewed espresso which is about a double shot.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Keep this martini black or make it creamy! Some like their espresso martinis creamy and some like it black. This pumpkin espresso martini is made black but you can add a little things if you prefer a creamy cocktail. You can add 1 ½ ounces of heavy cream or your favorite milk. Or if you want to make it more boozy and creamy, you can add 1 ½ ounces of creamy baileys or your favorite irish cream liqueur. You can even try adding a creamy pumpkin spice liqueur for more added pumpkin flavor! The creamy version of this resembles a pumpkin spice latte martini!

Use your favorite coffee liqueur. I use whatever I have on hand, which is typically Kahlua but there are many amazing coffee liqueurs out there. If you are wanting to switch it up, try Mr.Black, St. George NOLA, or Patron XO Cafe.

tips & tricks 👩🏻‍🍳

Rim the martini glasses with a sugar pumpkin spice mix. On a small plate, mix together some brown sugar and pumpkin pie spice. Dip the rim of the glass in the pumpkin spice syrup and then the sugar mixture. Rimming the glass adds an extra touch of sweetness, spice, and flavor.

This is my super secret tip that, of course, I have to share with you all. But for a little more depth of flavor, add a couple drops of chocolate bitters on top! Chocolate bitters add a savory depth to this sweet drink and make the top of the drink look so fancy! I like to do 2-3 drops on top and swirl them with a toothpick.

step by step instructions 🔪

small pot of pumpkin espresso martini ingredients simmering

Step #1 - Add the ingredients for pumpkin spice syrup to a pot. In a small pot on low-medium heat, add the brown sugar, cinnamon sticks, ground nutmeg, ground clove, pumpkin puree, and water. Whisk to combine.

cinnamon sticks boiling in a small pot to make pumpkin spice syrup

Step #2 - Simmer and cool the pumpkin spice syrup. Bring the mixture to a boil and then let it simmer on low for 10-15 minutes until the syrup begins to thicken. Then remove it from the heat and let it cool down.

A jar of pumpkin spice syrup being strained through a fine mesh strainer

Step #3 - Strain the pumpkin spice syrup. Once cool, strain the mixture into a mason jar using a mesh sieve. If you want to ensure your syrup is free of any puree, you can double strain the syrup through a cheese cloth.

Jar of pumpkin spice syrup being held

Step #4 - Chill the pumpkin spice syrup. Once strained, place the jar of pumpkin spice syrup to cool for at least 30 minutes. The syrup will thicken as it cools.

Creamy and frothy pumpkin espresso martini in a pumpkin coupe glass

Step #5 - Mix the cocktail. This espresso martini is pretty simple since it is equal parts vodka, Kahlua, pumpkin spice syrup, and espresso. So in your cocktail shaker add all of your components: the vodka, pumpkin syrup, double espresso shot, and Kahlua. Add in ice and vigorously shake. The shaking of the espresso with ice forms little micro bubbles that resemble froth! This is what that creamy layer on top is made of. Pour into your favorite martini glass and enjoy!

storage instructions 🫙

The pumpkin spice syrup can be stored in an airtight container in the fridge for up to 2 weeks.

Use leftover pumpkin spice syrup as a coffee sweetener or even in other cocktails!

serving suggestions 🍽️

Serve this shaken cocktail in your favorite martini glass with a couple coffee beans on top.

If you're wanting a sweet treat to pair with this dessert cocktail, try almond oatmeal chocolate chip cookies, orange chocolate fudge loaf cake, and bakery style salted caramel cookies.

An overhead shot of a pumpkin espresso martini with 4 coffee beans on top

faq's ❓

How do I make my espresso martini more frothy?

For the ultimate frothy espresso martini, really shake your cocktail shaker with the cocktail ingredients and ice. The ice creates micro bubbles in the espresso when shaken which creates that iconic frothy top. When I say vigorously shake, I mean vigorously! About 15-30 seconds of vigorous shaking should do the trick!

What glass should an espresso martini be in?

A classic espresso martini is served in a stemmed martini glass, however a new age presentation of an espresso martini is served in a coupe glass. For these pumpkin espresso martinis, I used these fun abstract pumpkin coupe glasses.

Do you use hot or cold espresso for espresso martini?

Although in a perfect world, we would always prepare for our espresso martini craving the day before, that is not always the case! If I am planning this cocktail for a party or gathering, I will make the espresso the night before for however many cocktails I can anticipate making and chill it in the fridge overnight. However, if I am craving an espresso martini randomly after dinner, I will not chill my espresso. The latter makes for a more diluted cocktail as some of the ice will melt when shaken. Although, both versions are delicious and strong!

other fall recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 1 martini

Pumpkin Espresso Martini

a cropped version of a pumpkin espresso martini with lit candles around it

The ultimate fall cocktail... pumpkin espresso martini! The best cocktail for this time of the year for halloween parties, festive nights, or a fall happy hour. This strong yet simple cocktail has pumpkin spice syrup from pumpkin puree and freshly brewed espresso!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

Pumpkin Spice Syrup

  • 1 cup brown sugar (packed)
  • 3 cinnamon sticks
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground clove
  • ½ cup pumpkin puree
  • 1 cup water

Pumpkin Espresso Martini

  • 1 ½ ounces vodka
  • 1 ½ ounces Kahlua
  • 1 ½ ounces pumpkin spice syrup
  • 1 ½ ounces freshly brewed espresso
  • 3 coffee beans (for topping, optional)

Instructions

  1. In a small pot on low-medium heat, add the brown sugar, cinnamon sticks, ground nutmeg, ground clove, pumpkin puree, and water. Whisk to combine. Bring the mixture to a boil and then let it simmer on low for 10-15 minutes until the syrup begins to thicken. Then remove it from the heat and let it cool down.
  2. Once cool, strain the mixture into a mason jar using a mesh sieve. If you want to ensure your syrup is free of any puree, you can double strain the syrup through a cheese cloth. Place in the fridge to cool for at least 30 minutes.
  3. In your cocktail shaker add all of your components: the vodka, pumpkin syrup, espresso, and Kahlua. Add in ice and vigorously shake.
  4. Pour into your favorite martini glass and enjoy! Cheers!

Notes

Storage Instructions:

The pumpkin spice syrup can be stored in an airtight container in the fridge for up to 2 weeks.

Chef Notes:

Keep this martini black or make it creamy! Some like their espresso martinis creamy and some like it black. This pumpkin espresso martini is made black but you can add a little things if you prefer a creamy cocktail. You can add 1 ½ ounces of heavy cream or your favorite milk. Or if you want to make it more boozy and creamy, you can add 1 ½ ounces of creamy baileys or your favorite irish cream liqueur. You can even try adding a creamy pumpkin spice liqueur for more added pumpkin flavor! The creamy version of this resembles a pumpkin spice latte martini!

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 1207Total Fat: 2gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 982mgCarbohydrates: 278gFiber: 16gSugar: 233gProtein: 15g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Cocktails

Brown Butter Garlic Knots

I can smell the nutty brown butter and garlic bread while writing this. These garlic knots are everything you could want and more. They are fluffy and soft on the outside but crisp and golden on the outside. Brown butter, garlic, parsley, and salt are brushed on top, making it extra flavorful and savory. 

Cmon now, garlic knots have to take the cake for the cutest bread, right? Tiny bread knots of garlicky, buttery goodness! What more could you want? Also, since they are individual knots rather than a loaf of bread, you could eat 5, and no one would know. The secret stays between us!

Brown Butter Garlic Knots

Emma Essence
Fluffy and soft garlic knots topped with nutty brown butter, parmesan, parsley, and more garlic (of course!).
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Rising Time 2 hours
Course Appetizer, Side Dish
Servings 14 knots

Ingredients
  

Garlic Knot Dough

  • 1 ⅓ cups warm water
  • 2 ¼ teaspoons active yeast
  • 1 tablespoon granulated sugar
  • 2 tablespoons olive oil
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • 3 ½ cups all purpose flour

Brown Butter Topping

  • 1 stick unsalted butter cut into 1 tablespoon pieces
  • 3 cloves garlic minced
  • 1 tablespoon Italian seasoning
  • ¼ teaspoon salt

Fresh Toppings

  • ¼ cup parmesan cheese grated
  • 2 tablespoons parsley chopped

Instructions
 

  • In the bowl of your stand mixer or a large bowl, whisk together the warm water, yeast, and sugar. Allow to rest for about 5 minutes until the surface is foamy. Ensure that the water is not too hot, or it will kill the yeast.
  • Add the olive oil, salt, garlic powder, and flour. Using your stand mixer, beat on low for 2 minutes and then turn the dough out on a lightly floured surface. If you’re not using a stand mixer, combine all ingredients until a dough begins to form, then turn the dough out on a lightly floured surface. Knead for about 10 minutes until the dough is soft to poke. To note, it is a pretty heavy dough.
  • Lightly grease a large bowl with oil. Lightly coat the top of the dough in oil. Cover the bowl with plastic wrap and then a hand towel. Set in a warm place to rise for about 1 hour or until doubled in size.
  • Once the dough has risen, turn the dough onto a clean work surface. Shape the dough into a 14-inch log. Using a sharp knife or bench scraper, cut the log into even 14 1 inch pieces. Roll each section into 8-inch ropes. Tie each rope into a knot. You can leave the edges untucked or tuck them under the knot.
  • Place the knots on 2 parchment-lined sheet pans. Lightly cover each sheet pan with a hand towel and let rise in a warm place for about 45 minutes. This second rise will make the rolls super soft and fluffy.
  • While the dough rises, preheat the oven to 400F and prepare the brown butter topping. Place the butter in a light-colored pan over medium heat. Stir the butter constantly until melted. Once it is melted, it will begin to foam and sizzle. Continue to stir. The butter will start to brown and smell nutty. Immediately remove from the pan once browned and pour into a medium bowl. Add the minced garlic, Italian seasoning, and salt. Stir and set aside.
  • Uncover the risen knots and brush with half of the brown butter topping. Bake for about 20 minutes or until golden brown on top. Remove from the oven and brush the remaining brown butter topping and sprinkle with parmesan and parsley.

Notes

Store the garlic knots at room temperature for up to 2 days or in the fridge for up to 1 week.
Keyword brown butter, Garlic, knots

Mac and Cheese with Brie

This mac and cheese with brie takes classic mac to the next level! With the earthiness of the brie and sharpness from the other cheeses, this is the best mac and cheese recipe ever! If you're wanting the perfect mac to elevate a dinner or wow your friends & family, this is it!

Extra large casserole dish filled with brie mac and cheese with a spoon in the dish

You all... this mac ... is ... luxurious! It has a creamy brie cheese sauce with a twenty ounce wheel of brie cheese! Yes, you heard that right, twenty ounces. After testing this mac and cheese recipe multiple times, I discovered the more brie the better!

Brie is such a melty cheese! When it melts, it gets so luscious and creamy. In combination with sharp white cheddar cheese and buttery havarti, the perfect cheese sauce was born. The creamy cheese sauce has such a perfect balance of flavor and it is the creamiest sauce ever!

This is a baked mac and cheese recipe! I love to bake mac after combining the pasta with the creamy sauce because it makes the the top of the mac all golden and delicious. The best part is the burnt edges of cheese! It also has a crunchy topping of panko breadcrumbs to compliment the cheesy pasta.

If you can't tell by my above rant, I am clearly obsessed with this mac and cheese with brie and all I can say is, you need to make it!

For more cheesy recipes, try spinach and pumpkin lasagna, loaded pierogi with sour cream dough, and soft pretzels with beer cheese.

Jump to:

ingredients 🧾

A collage of ingredients for brie mac and cheese labeled with pink and white labels

Pasta: You will need 16 ounces of pasta noodles for this mac and cheese recipe. I like to use rigatoni, but you can use whatever pasta noodle is your favorite!

Butter: 4 tablespoons of unsalted butter is needed for the mac and cheese. Be sure to use a high quality butter. My favorite is Kerrygold.

Flour: You will need 3 tablespoons of all purpose flour for the roux in this creamy brie mac.

Heavy cream: The base of the cheese sauce is heavy cream. You will need 2 cups of heavy cream.

Evaporated milk: Evaporated milk adds body to the mac and cheese without making it too heavy. The heavy cream already adds the creamy thick texture so the evaporated milk lightens it up a bit.

Cheese: So this creamy mac has a blend of white sharp cheddar cheese, havarti cheese, and brie. For the hard cheeses, they both need to be purchased as a block and shredded by hand for optimal creaminess. The pre shredded cheese is covered in preservatives and does not fully melt. The brie wheel needs to have the brie rind removed before adding to the sauce for it to melt best. I like to get my cheeses for this recipe from Costco. Costco has bulk high quality cheese that is affordably priced. In this recipe, the sauce calls for 20 ounces of brie which is the large size brie wheel at Costco. If purchasing at another grocery store, you may have to purchase 2-3 wheels to get 20 ounces. You can also buy it in bulk and store the extra. Check out my other post to learn how long does brie last.

You can use excess bulk cheese for other cheesy recipes like, air fryer brie bites, cast iron spinach artichoke dip, and french onion fries.

Garlic: Just one clove of garlic adds a lot of flavor to this mac!

Salt: You will need 1 teaspoon of sea salt for the sauce, however I highly recommend tasting the sauce before adding it to the pasta so it can be seasoned to your palette.

Pepper: This mac and cheese actually calls for white pepper instead of black pepper. White pepper has bold grassy flavor that compliments the earthiness of the brie cheese.

Breadcrumbs: For that extra crunch on top of the baked brie mac and cheese, you will need Panko bread crumbs. These breadcrumbs are bigger than standard breadcrumbs that give that extra crispness when baked. You will need just ⅓ cup.

Find the full ingredient measurements and instructions in the recipe card below!

Creamy brie cheese sauce in a sauce pan for brie mac and cheese

variations & substitutions 📖

Use whatever pasta noodle is calling your name! You can use shell pasta, elbow pasta, penne pasta, or my favorite rigatoni! Just adjust the cooking time to the package instructions.

Sprinkle some parmesan cheese on top for good measure. Too much cheese does not exist, especially for this creamy brie mac and cheese. If you have some fresh parmesan cheese on hand, grate some of it on top before baking for an extra sharp cheesy top.

tips & tricks 👩🏻‍🍳

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy dip, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Remove the rind from the brie. The rind of brie is edible but for this mac and cheese recipe the rind makes the mac and cheese not as creamy and luscious. The rind is still delicious and you can eat it, just remove it from the brie before adding the brie into the sauce! You can even save it and use it in my broccoli and brie soup.

Salt your water when boiling the pasta noodles. Just like most pasta dishes, salting the pasta water is a game changer. The pasta noodles absorb the salt while it cooks and add so much flavor to the mac and cheese.

Put a baking tray below the mac and cheese when baking. The baking sheet  can catch any cheese that may bubble over. I know none of us like to have that burnt gunk at the bottom of the oven, so putting a sheet pan under will catch any mess.

step by step instructions 🔪

Prior to starting, preheat the oven 350F. Ensure all your cheeses are shredded and ready to be added to the sauce. Butter a baking dish for the mac and cheese to bake in. Boil your pasta noodles in salted water for 6-8 minutes until al dente or according to you pasta's package directions. Set aside.

Four images showing the first 4 steps of how to make mac and cheese with brie

Step #1 - Heat butter and garlic. In a large saucepan over medium heat, melt butter and add the garlic (image 1).

Step #2 - Add the flour. While vigorously whisking, add the flour one tablespoon at a time. Whisk until the flour and butter is combined and the mixture is smooth (image 2).

Step #3 - Add some of the cream. Then add ¼ cup of the heavy cream and mix (image 3). Let this simmer for 1-3 minutes until the roux begins to thicken. Continue to vigorously whisk the entire time while making the roux. If you don't keep an eye on the roux, it will burn & stick at the bottom of the large pan.

Step #4 - Add the remaining milks and brie cheese. Add the remaining heavy cream & evaporated milk and bring to a gentle simmer. Add the cubed brie and mix until fully melted (image 4).

Four images showing the steps five through eight of how to make mac and cheese with brie

Step #5 - Add the havarti cheese. Next, add the havarti cheese. Let it melt and mix into the cheese sauce (image 5).

Step #6 - Add the white cheddar. Add all but ½ cup of the white cheddar and stir until melted (image 6).

Step #7 - Finish cheese sauce. Cook for an additional 1-2 minutes on medium-low heat until all the cheeses are fully melted and the sauce is thick and creamy (image 7).

Step #8 - Season the sauce. Remove the sauce from the heat and pour into a medium bowl. Add the salt and white pepper (image 6). Taste the sauce before moving onto the next step. Add more salt if needed, or any seasonings you desire.

Four images showing the steps nine through twelve of how to make mac and cheese with brie

Step #9 - Pour cheese sauce on pasta noodles. In a large bowl, add the cooked pasta noodles and cheese sauce (image 9).

Step #10 - Combine cheese sauce and pasta noodles. Using a silicone spatula, gently stir to combine, trying not to break any of the pasta noodles (image 10).

Step #11 - Add to dish and add extra cheese. Pour the brie cheddar mac into an oven-safe dish. Top with the remaining cheddar cheese and sprinkle with the breadcrumbs (image 11).

Step #12 - Bake and enjoy! Bake for 30 minutes uncovered until bubbly & golden brown (image 12). Serve while warm and enjoy!

serving suggestions 🍽️

Serve this brie mac and cheese while still bubbling warm in a bowl.

For more side dishes, try lawrys creamed corn, smoked gouda au gratin potatoes, and fried chicken mac and cheese.

storage & reheating ⏲️

Store leftover brie mac in an airtight container in the fridge for 3-5 days.

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minutes. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

To learn more about how to store brie cheese, check out my post that answers how long does brie last.

A large cream casserole dish with brie mac and cheese

faq's ❓

Can you prep mac and cheese the day before?

Yes. To prep mac and cheese the night before, simply follow all the instructions up until baking the dish. After the sauce & pasta is combined and placed in the baking dish, cover with aluminum foil or plastic wrap and place in the fridge. When ready to eat the mac and cheese, set on the counter for 10-20 minutes to bring the dish to room temperature. Top with extra cheese and breadcrumbs. Then bake according to normal baking instructions.

Should I rinse pasta for mac and cheese?

No. Rinsing the pasta after boiling, rinses all the starch from the noodles. The pasta water on the noodles helps the sauce stick to the noodles. For the best results, simply strain your noodles after boiling and add directly into the prepared cheese sauce.

How do you keep mac and cheese warm for a party?

Mac and cheese can be kept in an oven at 180F for 30 minutes to an hour to be warm for when serving guests. You can also pour the mac and cheese into a crockpot or instant pot on the keep warm setting. Both of these methods won't continue cooking the mac and cheese but just keep it warm and fresh for guests at a party or get together!

other side dish recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 8 servings

Mac and Cheese with Brie

Super cheesy brie mac and cheese with rigatoni noodles

This mac and cheese with brie takes classic mac to the next level! With the earthiness of the brie and sharpness from the other cheeses, this is the best mac and cheese recipe ever!

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes

Ingredients

  • 16 ounces rigatoni pasta noodles
  • 4 tablespoons unsalted butter
  • 3 tablespoons all purpose flour
  • 2 cups heavy cream
  • 1 can evaporated milk (12 ounces)
  • 2 cups sharp white cheddar (shredded, 14 ounces)
  • 1 cup havarti cheese (shredded, 8 ounces)
  • 20 ounce wheel of brie (rind removed, cut into small cubes)
  • 1 garlic clove (minced)
  • ¼ teaspoon white pepper
  • 1 teaspoon sea salt
  • ⅓ cup Panko breadcrumbs

Instructions

  1. Preheat the oven 350F. Butter a baking dish for the mac and cheese to bake in.
  2. Place a large pot of salted water on high heat on the stovetop to boil. Then add the pasta noodles and boil for 6-8 minutes until al dente or according to you pasta's package directions. Set aside.
  3. In a large saucepan over medium heat, melt butter and add the garlic. While vigorously whisking, add the flour one tablespoon at a time. Whisk until the flour and butter is combined and the mixture is smooth. Then add ¼ cup of the heavy cream and mix. Let this simmer for 1-3 minutes until the roux begins to thicken. Continue to vigorously whisk the entire time while making the roux.
  4. Add the remaining heavy cream & evaporated milk and bring to a gentle simmer.
  5. Add the cubed brie and mix until fully melted. Next, add the havarti cheese & all but ½ cup of the white cheddar and stir until melted. Cook for an additional 1-2 minutes on medium-low heat until all the cheese are fully melted and the sauce is thick and creamy.
  6. Remove the sauce from the heat and pour into a medium bowl. Add the salt and white pepper. Taste the sauce before moving onto the next step. Add more salt if needed.
  7. In a large bowl, add the cooked pasta noodles and cheese sauce. Gently stir to combine.
  8. Pour the brie cheddar mac into an oven-safe dish. Top with the remaining cheddar cheese and sprinkle with the breadcrumbs. Bake for 30 minutes uncovered until bubbly & golden brown.

Notes

Storage Instructions:

Store leftover brie mac in an airtight container in the fridge for 3-5 days.

Reheating Instructions:

Leftover mac and cheese can be reheated in the microwave or oven. To reheat a single serving of mac and cheese, simple place in an oven safe bowl and microwave for 1 minutes. If wanting to reheat the whole mac and cheese dish, cover the baking dish with aluminum foil and bake for 20 minutes at 350F.

Chef Notes:

Do not get pre-shredded cheeses! Just trust me on this. Pre-shredded cheeses are covered in preservatives that make the cheese not as melty. If you want an ooey gooey cheesy dip, buy the block of cheese and shred it yourself. It is so worth the extra effort!

Remove the rind from the brie. The rind of brie is edible but for this mac and cheese recipe the rind makes the mac and cheese not as creamy and luscious. The rind is still delicious and you can eat it, just remove it from the brie before adding the brie into the sauce!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 875Total Fat: 66gSaturated Fat: 41gTrans Fat: 1gUnsaturated Fat: 21gCholesterol: 211mgSodium: 1095mgCarbohydrates: 36gFiber: 2gSugar: 8gProtein: 35g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Air Fryer Brie Bites with Cranberry Sauce

These air fryer brie bites are the perfect appetizer for the holiday season! Inside flaky phyllo cups is gooey brie with tart cranberry sauce! It is such a an amazing appetizer to make ahead of time for get togethers or holiday parties.

Melty bite of brie in phyllo dough oozing out with brie and cranberry sauce

Brie appetizers are my jam! No pun intended. Whether its girls night or a holiday party, if I see brie, I am running to grab it. And these cranberry brie bites are the perfect holiday appetizer! All special occasions need to have this fancy appetizer recipe.

Well, of all easy appetizers, this might be the easiest. It is an air fryer recipe that takes less than 5 minutes to cook and less than 10 minutes to prepare. I love using an easy recipe for appetizers when hosting so that I don't have to be hung up in the kitchen when guests arrive! Especially air fryer appetizers, because I don't have to overheat my house with a pre-heated oven!

These bites are just perfection. It is not secret how much I love brie. I have so many brie recipes on here! These bites have super flaky crust, creamy brie, and tangy cranberry sauce. If you are a brie cheese lover like me, you just have to try these air fried brie bites!

If you love brie, you must try my creamy broccoli and brie soup and mac and cheese with brie!

Jump to:

ingredients 🥘

Collage of ingredients for cranberry brie bites labeled in pink and white lettering

brie bites

Phyllo shells: You will need 2 containers of 15 phyllo dough shells (or filo dough). I love using Athens mini fillo dough shells since they are already made and you can simply defrost. However, you can use a variety of different bases for these air fryer cranberry brie bites.

Brie: You will need a 22 ounce wheel of brie. I get my brie cheese from Costco grocery store since it is so affordable and you can get a large amount of brie. You can always use leftover brie to make my mac and cheese with brie! Or you can buy it in bulk and store the extra. Check out my other post to learn how long does brie last. Local grocery stores typically sell brie in 8-12 ounces. If you prefer a less cheesy bite, you can purchase a smaller wheel of brie. The brie will need to be cut into small pieces.

cranberry sauce

Cranberries: This appetizer recipe calls for 1 cup of fresh whole cranberries. I always prefer homemade sauces over premade, but you could also use premade cranberry sauce for this recipe. One teaspoon of cranberry sauce is used in each brie bite.

Sugar: You will need ½ cup of granulated white sugar for the whole cranberry sauce. You could also use brown sugar for more of a molasses flavor.

Orange: This sauce recipe calls for both the zest and juice of an orange. You can try different flavor combinations with the citrus you add! Lemon will make it more bright, lime will make it more zesty, and grapefruit will make it more fresh!

Cinnamon: Just a dash of cinnamon does something magical to cranberry sauce. Makes it taste like Christmas!

Salt: A pinch of salt to even out the sweetness.

Rosemary: You will need a couple rosemary sprigs to chop & add on top of the brie! I also love to add a little sprig of rosemary on the plate when serving these.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Switch up the base of these bites! There are so many different ways you can make this appetizer your own. Try using baguette slices or crescent rolls! You can even used crescent dough squares or a sheet of puff pastry cut with a pizza cutter in a safe muffin tin to get that cup like shape! You could always buy puff pastry in bulk and make these delicious bites and apple hand pies with puff pastry for dessert!

If you don't love cranberry sauce, try your favorite jam! This air fryer baked brie is so versatile and goes with so many different flavors. Try using a cup apricot preserves, fig jam, red pepper jelly, or even apple butter! Try different brands of jelly & jams to figure out your favorite! But if you are a cranberry lover like me, make a big batch & use the other half to make lemon cranberry bars.

You can also bake these bites! If you don't have an air fryer, don't fret! Just bake these bites for 8-10 minutes at 350F.

tips & tricks 👩🏻‍🍳

For nice creamy cheese in every bite, remove the rind from the brie. Although the brie rind is delicious, it doesn't melt. So for warm ooey melted cheese, just cut the rind off!

Although it is not necessary, for best results bring the cranberry sauce to room temperature before preparing the air fryer brie bites. It makes the sauce easier to work with & still be firm after cooking.

step by step instructions 🔪

Pot of cranberries orange zest and spices labeled with step 1

Step #1 - Begin cranberry sauce. In a large saucepan over medium heat, whisk together the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a boil. Let simmer for 10-15 minutes covered until all the cranberries have bursted.

Cranberry sauce in a small pot labeled as step 2

Step #2 - Simmer & thicken the cranberry sauce. Then remove the lid and let simmer on low heat for about 5 minutes to thicken up. Remove from heat & set aside to cool while you prepare the remaining components.

Phyllo cups filled with chunks of brie cheese labeled as step 3

Step #3 - Add brie. On a baking sheet, in a single layer, place your phyllo dough shells. Place brie pieces into each cup.

Phyllo brie bites with cranberry sauce labeled as step 4

Step #4 - Add cranberry sauce. Then scoop a generous spoonful of cranberry sauce and place that on top of the cube of brie.

Phyllo brie cranberry cups inside a black air fryer labeled step 5

Step #5 - Air fry. Bring your cookie sheet filled with delicious cranberry brie bites to your air fryer. Spray your air fryer basket with cooking spray. Place each brie bite into your air fryer basket. It is okay if they touch, they will get flaky and golden brown no matter what. Fry for 4-6 minutes at 300 degrees F. Cooking time varies depending on the brand of your air fryer.

Air fried cranberry brie bites on a platter cooling down labeled step 6

Step #6 - Finishing touches. Remove from the air fryer and top with chopped rosemary. Place on a heat safe serving platter and serve. Enjoy your brie bites with cranberry sauce!

serving suggestions 🍽️

Serve air fryer brie bites warm on a platter with chopped rosemary on top and rosemary sprigs around the plate. For an extra touch of sweetness, drizzle with honey or maple syrup.

If you love this holiday appetizer recipe, you should also try this baked goat cheese dip, sweet potato crostini, and fried goat cheese balls.

storage & reheating ⏲️

Store leftover brie bites in an airtight container or Tupperware covered with saran wrap in the fridge for up to 5 days.

You can also make these air fryer brie bites ahead of time! Simply prepare the bites and store in the fridge until ready to air fry. This is a great holiday appetizer that you can prepare ahead of time! The easiest way of having a get together or party is by making the appetizers ahead of time so you don't have to fuss with cooking when your guests arrive.

To learn more about how to store brie cheese, check out my post that answers how long does brie last.

Flaky phyllo cups stuffed with melty brie and gooey cranberry being grabbed by a hand

faq's ❓

Why does my phyllo dough burn?

Phyllo dough has extremely thin layers and can easily burn. Make sure to not cook phyllo dough any higher than 350F to prevent burning.

Should you cut the rind off brie before baking?

The rind is edible so it depends on if your brie recipe wants more brie flavor or a super smooth texture. Brie is a soft cheese and the brie rind keeps it in place. For brie bites or mac and cheese with brie, you want gooey cheese with a soft texture, so you will need to remove the rind. Whereas, for brie broccoli brie soup, you want to keep the rind on to get all that nutty flavor!

Does cranberry sauce thicken after cooking?

Once the cranberries in cranberry sauce pop, natural pectin is released which causes the sauce to thicken. Even after it is cooked, it continues to thicken the longer that it is chilled. So if your sauce is too thin, just let chill for 30 minutes to an hour to thicken!

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 30 bites

Air Fryer Brie Bites

Phyllo dough brie bite cut in half oozing cheese

These air fryer brie bites are the perfect appetizer for the holiday season! Inside flaky phyllo cups is gooey brie with tart cranberry sauce!

Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes

Ingredients

Brie bites

  • 2 packs phyllo shells (30 shells total)
  • 22 ounces brie (cubed into 1 inch squares)

Cranberry sauce

  • 1 cup fresh whole cranberries
  • ½ cup granulated sugar
  • Zest from 1 orange
  • Juice from 1 orange
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon kosher salt
  • Fresh rosemary (chopped for topping, sprigs for plating)

Instructions

  1. In a large saucepan over medium heat, whisk together the cranberries, sugar, orange zest, orange juice, cinnamon, and salt to a boil. Let simmer for 10-15 minutes covered until all the cranberries have bursted. Then remove the lid and let simmer on low heat for about 5 minutes to thicken up. Remove from heat & set aside to cool while you prepare the remaining components.
  2. On a baking sheet, in a single layer, place your phyllo dough shells. Place brie pieces into each cup. Then scoop a generous spoonful of cranberry sauce and place that on top of the cube of brie.
  3. Bring your cookie sheet filled with delicious cranberry brie bites to your air fryer. Spray your air fryer basket with cooking spray. Place each brie bite into your air fryer basket. It is okay if they touch, they will get flaky and golden brown no matter what. Fry for 4-6 minutes at 300 degrees F. Cooking time varies depending on the brand of your air fryer.
  4. Remove from the air fryer and top with chopped rosemary.

Notes

Storage Instructions:

Store leftover brie bites in an airtight container or Tupperware covered with saran wrap in the fridge for up to 5 days.

Make Ahead Instructions:

Simply prepare the bites and store in the fridge until ready to air fry. This is a great holiday appetizer that you can prepare ahead of time! The easiest way of having a get together or party is by making the appetizers ahead of time so you don't have to fuss with cooking when your guests arrive.

Reheating Instructions:

Reheat the bites in the air fryer at 300F for 4-6 minutes.

Chef Notes:

For nice creamy cheese in every bite, remove the rind from the brie. Although the brie rind is delicious, it doesn't melt. So for warm ooey melted cheese, just cut the rind off!

Nutrition Information:

Yield:

30

Serving Size:

1
Amount Per Serving: Calories: 98Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 22mgSodium: 147mgCarbohydrates: 6gFiber: 0gSugar: 5gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Appetizers

Rosemary Focaccia Bread

Focaccia bread is so easy to make, yet so delish! Not to mention, it is SO satisfying to make. Having the bread rise, drenching it in olive oil, and then pressing your fingertips into the dough is like poetry. This focaccia is generously topped with flaky sea salt and rosemary. The aroma fills the house with a distinct lemon-pine scent. It is truly irresistible!

Focaccia bread holds a special place in my heart. When I was in college, I was a procrastinator, to say the least. This usually was good for me because I produce some of my best work under pressure; however, that wasn't the case when I didn't sign up for classes until the last minute. In the final semester of my bachelor's degree, it was required that I take an elective course to graduate, and there I was… faced with guitar tuning or Mediterranean cooking.

I didn't know anything about Mediterranean cooking, so I thought, why not! I learned about oils, salt, fish, vegetables, and the benefits of them all. Our "textbook" was just a cookbook that I read cover to cover. Needless to say, that class really sparked something in me that I had not realized up until that point that I enjoyed so much.

The final assignment is what lit my fire and revealed my love language. I was required to cook a 3 course Mediterranean meal for family. I had to note how I obtained the ingredients and how that encouraged the sense of community, how it felt to create and transform raw foods into an incredible meal, and how it connected the family over one table and fortified conversation. 

I made the meal for my now, soon-to-be in-laws. My courses were a roasted vegetable antipasto with local cheese, sausage gnocchi bake, and handmade rosemary focaccia bread. I used the same method and recipe I learned in class to make the recipe that I am posting on my food blog today. It is remarkable how life works, bringing experiences and people into our lives to show us what ignites us. When making this recipe, I hope you're flooded with the moments that led you to where you are now.

Rosemary Focaccia Bread

Emma Essence
Crisp aromatic focaccia bread dredged in olive oil and topped with fresh rosemary and flaky sea salt.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Resting Time 1 hour 30 minutes
Course Appetizer, Side Dish
Cuisine Italian, Mediterranean
Servings 12 servings

Ingredients
  

  • 1 ⅓ cups water lukewarm
  • 2 teaspoons honey
  • 1 package active dry yeast .25 ounce
  • 3 ½ cups all purpose flour
  • ⅓ cup extra virgin olive oil plus more for drizzling
  • 2 teaspoons flaky sea salt plus more for sprinkling
  • 4 sprigs fresh rosemary

Instructions
 

  • In a glass bowl, combine the water, yeast, and honey. Give a quick stir, and let sit for a couple minutes to activate the yeast. You will know your yeast is activated when there is foam on top of the liquid.
  • In a large bowl or in the bowl of a stand mixer, combine the flour, olive oil, and salt. Then pour the yeast mixture into the bowl. Using your hands or the dough attachment on the stand mixer, knead until the dough comes together, about 5 minutes.
  • Remove the dough from the bowl and use your hands to shape it into a ball. Grease a large mixing bowl with olive oil and place the dough in the bowl. Cover with a damp towel and place in a warm area to rise for an hour or until doubled in size.
  • After the dough's first rise, turn onto a lightly floured work surface and roll into a large rectangle or circle about ½ inch thick. Cover the dough again with a damp towel and let rise for an additional 30 minutes.
  • Preheat the oven to 400F.
  • After the dough's second rise, place it into a large 9x13 baking dish. Generously drizzle olive oil all over the top of the dough. Then using your fingers, poke deep indents all over the surface. Sprinkle with fresh rosemary and flaky sea salt.
  • Bake for 20 minutes, or until the dough is slightly golden.
  • Remove from the oven and drizzle with additional olive oil. Enjoy a slice warm!
Keyword bread, Focaccia, Rosemary

Apricot Honey Glazed Ham

Ham is the show stopper of our Easter dinner table every year! This apricot honey glazed ham is sweet, smoky, and juicy. After the ham is baked, it is seasoned in the glaze a few times to form the perfect sticky, flavorful exterior. Then the excess ham gravy is drenched all over your ham slices, and if you're like me, whatever else is on your holiday plate!

I am well aware of the Ham vs. Turkey debate… ham most definitely wins for me. I love how sweet and juicy a glazed ham is. And don't even get me started on the ham leftovers! From omelets to soup, this ham makes outstanding leftovers. The gift that keeps on giving!

Apricot Honey Glazed Ham

Emma Essence
Apricot honey glazed ham that is baked, and seasoned a few times for a perfect sweet juicy interior and sticky flavorful exterior. Perfect for any holiday meal!
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Course entree
Cuisine American
Servings 20 people

Equipment

  • Large roasting pan

Ingredients
  

  • 8-12 pound ham cooked, bone-in, spiral cut
  • 1 cup apricot preserves
  • ½ cup honey
  • ½ cup brown sugar packed
  • ½ cup dijon mustard
  • 6 tablespoons unsalted butter

Instructions
 

  • Let ham sit for 1-2 hours at room temperature before roasting. Then remove packaging.
  • While the ham sits, prepare the glaze. In a small saucepan, combine apricot preserves, honey, brown sugar, dijon, and butter. Bring to a simmer and then cook for 2 minutes, stirring constantly.
  • Heat the oven to 325F. Lightly score the exterior of ham in a criss-cross pattern. Place the ham in the roasting pan cut side down. Then cover ⅕ of the glaze on the surface of the ham. Tightly wrap in aluminum foil—Bake for 11 minutes per pound.
  • After thoroughly cooking, increase the oven temperature to 425F. Remove the ham from the oven and brush with ⅕ of the glaze. Return to the oven uncovered to bake for an additional 10 minutes. Repeat this process 2 more times until a brown crust has formed.
  • Transfer the ham to a serving dish to rest for about 10 minutes. Add the last ⅕ of the glaze to the ham drippings. Then strain through a sieve to create a luscious smooth ham gravy. Pour the gravy on top of the ham after slicing and serving.
Keyword Apricot, Glazed, Ham, Honey

Orange Chocolate Fudge Loaf Cake

This orange chocolate fudge loaf cake is so rich yet bright! With moist chocolate cake infused with orange and rich chocolate ganache, this loaf cake recipe is perfect for chocolate lovers. The fresh orange added in the ganache and cake batter really takes this easy chocolate cake over the top! Definitely a keeper for a simple yet beautiful dessert for any holiday.

Orange Chocolate Fudge Loaf Cake slice surrounded by oranges

What is better than a chocolate loaf cake? It has all the components of a rich chocolate cake but in formed into a huge loaf! Such an easy recipe for the most moist, fudgy cake. The chocolate fudge cake calls for sour cream for the perfect texture and richness.

Chocolate and orange is one of my favorite flavor combinations! Intense, fatty, and lush chocolate flavor balanced by fresh, fruity, and bright citrus is so elegant and delicious! This particular recipe has fresh orange in both the chocolate ganache and cake.

This rich chocolate fudge loaf cake is perfect for the holidays! Christmas morning, Thanksgiving, even New Years, its screams celebration and decadence! It is always a big hit in my house.

This is the best cake for when you want something so delicious without all the hassle! Whether you have this decadent dessert to celebrate or just as an afternoon snack, it is sure to be your new favorite chocolate cake recipe.

ingredients

Labeled chocolate loaf cake ingredients

orange chocolate fudge cake

Butter: You will need ½ cup of unsalted butter for this recipe. Make sure it is high quality and softened. My favorite butter is Kerrygold.

Sugar: Just ¾ cup of white granulated sugar gives this chocolate cake the perfect sweetness without being too sweet!

Eggs: You will need 2 eggs for this cake. Make sure they are at room temperature or you could risk ingredients separating in the batter. The egg yolk makes the cake extra rich!

Vanilla: 1 teaspoon of pure vanilla extract balances out the chocolate. Don't use the fake stuff, it will really affect the flavor of this cake.

Espresso powder: Only 1 tablespoon of espresso powder makes this orange chocolate fudge loaf cake so decadent.

Sour cream: Sour cream is what makes this chocolate cake so moist! It also adds to the cake's richness.

Milk: ¼ cup of whole milk is needed in the cake batter.

Orange juice: We are not talking about juice from a jug here people! Fresh orange juice only! Just 1 tablespoon of fresh squeezed orange juice adds so much flavor to this cake!

Flour: 1 cup plus 2 tablespoons of all purpose flour is added in the cake batter.

Cocoa powder: It is important you use unsweetened cocoa powder for this chocolate cake. It adds an intense, deep chocolate flavor without adding sweetness.

Salt: Pinch of sea salt, ½ teaspoon to be exact.

Baking powder: Baking powder is the leavening agent of this cake, making it rise. You will need ½ teaspoon.

orange chocolate ganache

Heavy cream: ½ cup of heavy cream is the base of this decadent chocolate ganache. To prevent the chocolate ganache from separating, make sure the cream is warm and not hot, about 90F.

Chocolate: Chocolate (I said that in the Spongebob Squarepants maniac voice if anyone knows what I'm talking about)!! The star of this show is chocolate, of course. You will need 4 ounces of chopped chocolate. I use semisweet because that is my favorite, but you can also use dark chocolate or milk chocolate.

Orange zest: Just for that extra orange oomph, we add ½ teaspoon of fresh orange zest in the ganache. Not only does it give it such a flavor blast, but it also looks so gorgeous with flakes of bright orange on top of the cake.

Top of a chocolate orange loaf cake

variations & substitutions

You can also make this chocolate loaf cake as a bundt cake. Simply pour the batter into a small bundt cake pan instead and bake as instructed, using the toothpick test to check the doneness of the cake. You can smear or drizzle the chocolate ganache on top to get into all those beautiful bundt grooves.

If you don't have espresso powder, you can use instant coffee powder. Espresso powder is most concentrated so substituting for coffee powder won't give the same end results, but it will still impart a rich depth of flavor in the cake. It can be substituted 1:1.

Sour cream can be substituted for greek yogurt. Ensure the greek yogurt isn't full fat. Both will keep the cake moist and fluffy. It can be substituted 1:1.

tips & tricks

Make a "parchment paper sling" so the loaf cake can be easily removed. A parchment paper sling is a long strip of parchment paper lining the bottom and sides of the loaf pan that overhang on the sides to allow the cake to easily lift out. Not only does this save on time and mess, but it produces the best, most perfect chocolate loaf cake.

Let the ganache set before slicing. If you slice the cake too soon after adding the ganache, you will have a melty chocolately mess. Allow the ganache to set for 10 minutes in the fridge of 3 hours on the counter before cutting.

Don't over cream the butter and sugar. If you cream together the sugar and butter for too long, you will be left with a very dense cake. Perfectly creamed butter & sugar should take about 1-2 minutes on medium-high speed and should be light and fluffy. You can tell it is over creamed when it begins to separate and clump.

step by step instructions

1. Prepare oven & loaf pan. Start by preheating the oven to 325F and lining your 9x5 loaf pan. Line your loaf pan using parchment paper having paper overhang the long sides of the pan. This way you can simply lift the cake out when done.

2. Cream the butter and sugar. In a large mixing bowl, using an electric mixer, cream the butter and sugar until light and fluffy. This should take about 1-2 minutes on medium speed. Be careful not to over cream the butter during this step.

3. Add in the eggs, vanilla, and espresso powder. In the bowl with the creamed butter, beat in the eggs one a time. Then add the vanilla extract and espresso powder and completely combine.

Creamed Butter
Creamed butter
Creamed butter combine with sugar
Butter creamed with sugar
Vanilla espresso powder sugar and butter combined in a bowl
Espresso powder, vanilla, and eggs added to creamed butter mixture

4. Combine the wet ingredients. In a separate bowl, whisk together the sour cream, milk, and fresh orange juice.

5. Sift the dry ingredients. In a large bowl, whisk together the flour, cocoa powder, salt, and baking soda.

6. Prepare the batter. Combine the butter mixture with the wet ingredient mixture. Then in the large bowl with the wet ingredients mixture, working in batches, slowly add in the dry ingredients. With each addition of dry ingredients, make sure to blend only until mixed and not to over beat.

Wet ingredients for cake in a bowl
Wet ingredients
Dry ingredients for cake in a bowl
Dry ingredients
Cake batter in a bowl
Chocolate fudge cake batter

7. Bake! Pour the chocolate cake batter into the prepared loaf pan and place in the preheated oven to bake for about 40-45 minutes, until a toothpick comes out clean from the center of the cake.

Chocolate cake batter in loaf pan
Chocolate fudge cake batter in prepared loaf pan
Baked chocolate loaf cake
Baked chocolate fudge loaf cake
Chocolate loaf cake topped with chocolate ganache
Chocolate fudge loaf cake topped with orange chocolate ganache

8. Ganache time. While the loaf cake bakes, make the chocolate ganache. In a heatproof bowl, add your chopped chocolate and orange zest. Then carefully pour your warm cream over the chocolate in the bowl. Let it sit for a minute to slowly melt the chocolate and then stir until completely melted and glossy. The cream should just be warm and not hot to prevent separating in the ganache.

9. Final touches! Let the cake cool for 10-30 minutes on a wire rack before continuing to this next step. Once the cake is cooled, pour the chocolate ganache on top. Then carefully pull the cake out of the loaf pan using the parchment paper sling. Top with extra orange zest and enjoy!

Platter Of chocolate orange loaf cake

serving suggestions

Serve this orange chocolate fudge loaf cake cut into individual slices. It is great alone or served with a scoop of vanilla ice cream!

If you love this dessert, you should also try almond oatmeal chocolate chip cookies, bittersweet chocolate creme brulee, and upside down orange cake.

storage & reheating

I like to store this chocolate bread on a cutting board or plate covered in aluminum foil or plastic wrap on the counter. You can also place it in an airtight container if you have one large enough. Make sure it is completely cooled before covering.

I don't recommend freezing this cake. The chocolate ganache will become grainy if frozen.

faq's

How long does it take for ganache to set on a cake?

  • It should take about 5-10 minutes for the chocolate ganache to set in the fridge, and 3-4 hours for it to set at room temperature.

Is it better to bake the cake in a metal or glass pan?

  • Metal. Metal more evenly distributes heat than glass making the cake perfectly moist and cooked through.

Why is my chocolate ganache separating?

  • Chocolate ganache separates when the cream is heated too hot. This causes the fat to separate in the chocolate. Your cream should be about 90 degrees to avoid the ganache from separating. It should be warm to the touch but not scorching hot.

how to video

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes ♡

If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe

Yield: 10 servings

Orange Chocolate Fudge Loaf Cake

Christmas orange cake being grabbed

This orange chocolate fudge loaf cake is so rich yet bright! With moist chocolate cake infused with orange and rich chocolate ganache, this loaf cake recipe is perfect for chocolate lovers.

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes

Ingredients

Chocolate Orange Fudge Cake

  • ½ cup unsalted butter (softened)
  • ¾ cup white granulated sugar
  • 2 large eggs (room temperature)
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon espresso powder
  • ½ cup full fat sour cream
  • ¼ cup whole milk
  • 1 tablespoon fresh squeezed orange juice
  • 1 cup and 2 tablespoons all purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon sea salt
  • ½ teaspoon baking soda

Orange Chocolate Ganache

  • ½ cup heavy cream (warm, about 90F)
  • 4 ounces semi-sweet chocolate (chopped)
  • ½ teaspoon fresh orange zest

Instructions

  1. Start by preheating the oven to 325F and lining your 9x5 loaf pan. Line your loaf pan using parchment paper having paper overhang the long sides of the pan.
  2. In a large mixing bowl, using an electric mixer, cream the butter and sugar until light and fluffy. This should take about 1-2 minutes on medium speed.
  3. In the bowl with the creamed butter, beat in the eggs one a time. Then add the vanilla extract and espresso powder and completely combine.
  4. In a separate bowl, whisk together the sour cream, milk, and fresh orange juice.
  5. In another large bowl, whisk together the flour, cocoa powder, salt, and baking soda.
  6. Combine the butter mixture with the wet ingredient mixture. Then in the large bowl with the wet ingredients mixture, working in batches, slowly add in the dry ingredients.
  7. Pour the chocolate cake batter into the prepared loaf pan and place in the preheated oven to bake for about 40-45 minutes, until a toothpick comes out clean from the center of the cake.
  8. While the loaf cake bakes, make the chocolate ganache. In a heatproof bowl, add your chopped chocolate and orange zest. Then carefully pour your warm cream over the chocolate in the bowl. Let it sit for a minute to slowly melt the chocolate and then stir until completely melted and glossy.
  9. Let the cake cool for 10-30 minutes on a wire rack before continuing to this next step. Once the cake is cooled, pour the chocolate ganache on top. Then carefully pull the cake out of the loaf pan using the parchment paper sling. Top with extra orange zest and enjoy!

Notes

Storage Instructions:

I like to store this chocolate bread on a cutting board or plate covered in aluminum foil or plastic wrap on the counter. You can also place it in an airtight container if you have one large enough. Make sure it is completely cooled before covering.

Chef Notes:

Don't over cream the butter and sugar. If you cream together the sugar and butter for too long, you will be left with a very dense cake. Perfectly creamed butter & sugar should take about 1-2 minutes on medium-high speed and should be light and fluffy. You can tell it is over creamed when it begins to separate and clump.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 299Total Fat: 21gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 82mgSodium: 132mgCarbohydrates: 27gFiber: 2gSugar: 22gProtein: 4g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Desserts

Galentine's Day Charcuterie Board

This is your one-stop-shop for a beautiful Galentine's Day charcuterie board! With my grocery guide and a few staple tips, you will impress all your girls and have a breathtaking charcuterie board.

I know the world of charcuterie boards is very intimidating. There is an endless amount of items that can include, from figs to brie, and everything in between. But girl, I got you! I have got this charcuterie thing down to a science and simplified the process so anyone can do it. And it will be absolutely stunning!

Galentine's Day Charcuterie Board Grocery GuideDownload
  1. Audience: You will need to account for how many people you will be serving and if they have any dietary restrictions. Whether it is 2 people or 20, you will need to know how many ingredients to get. If they have any dietary restrictions, like gluten-free or nut allergy, make sure to keep that in mind when purchasing ingredients and putting together your board.
  2. Supplies: Be sure to have all the supplies needed for preparing and serving your board. This will include a big enough board for all of your ingredients, cheese knives, and small bowls.
  3. Presentation: My top tip regarding presentation is to fill in the gaps! What makes a good charcuterie board even better is when the blank spaces are filled with small ingredients. My favorite things to fill gaps are nuts and berries. Cut all your cheese into different shapes and sizes to create more variety among the board. Also, fresh herbs can take the presentation of your charcuterie board to the next level! I love to add fresh rosemary as the very last step.
  4. Preparation: Being fully prepared will eliminate any stress or intimidation from making an incredible charcuterie. Go to the grocery store with my grocery list on hand and have that be your guide. If time permits, cut up some cheese and meats beforehand so you can put everything together right before your guests arrive.

The best part of making a charcuterie board is all the opportunity to be creative and make it your own. If there is something that you don't like, you don't have to include it. If there is something you love, add more! Have fun with it! Happy Galentine's day!

Fondant Sweet Potatoes with Rosemary Maple Sauce

These fondant sweet potatoes are pillowy soft and full of flavor! After being baked they are drizzled in a rosemary maple sauce. These dreamy sweet potatoes are an excellent holiday side dish or perfect for a dinner party!

If you have never had fondant potatoes, your world is about to be changed! Fondant style potatoes are a method of cooking potatoes. They are cut into cylindrical shape knobs and slowly roasted in butter & stock. The potatoes absorb all the flavor and juices making them so soft & flavorful on the inside and have a caramelized exterior.

Alongside the melt-in-your-mouth potatoes is a rosemary maple sauce! It is herby, sweet, & buttery. This sauce intensifies the mellow flavor of the sweet potatoes.

These fondant sweet potatoes belong on everyone's holiday table! They would be a great side dish for Thanksgiving or Christmas dinner. They are usually the first to go at family gatherings since they are so addicting & flavorful! The best potatoes for every occasion!

If you love this sweet potato recipe, you would also love sweet potato gnocchi, sweet potato crostini with goat cheese and candied pecans, and chickpea sweet potato curry.

Jump to:

ingredients 🧾

Collage of ingredients for fondant sweet potatoes labeled in pink and white labels

fondant sweet potatoes

Sweet potatoes: You will need 3 pounds of sweet potatoes for this recipe. Try to get potatoes that are less wide and more long. When we cut the potatoes, we want them to be in large cubes as even as possible. I have found that 3 pounds is typically 3 large sweet potatoes or 4 medium sweet potatoes but be sure to weigh them when purchasing.

Butter: Butter adds a rich flavor when roasting the potatoes. You will need only 2 tablespoons of melted salted butter. My favorite is Kerrygold.

Olive oil: You will need 2 tablespoons of olive oil when roasting the sweet potatoes. Use a good quality olive oil for this recipe.

Seasoning: We keep the seasoning on the fondant potatoes pretty simple since the potatoes and sauce hold so much flavor! Just 1 teaspoon of sea salt and ½ teaspoon of black pepper is added to the potatoes.

Chicken stock: Chicken stock is a very important ingredient to fondant potatoes! For best results, use chicken stock instead of chicken broth. Stock comes from bones whereas broth comes from meat. Stock and bone broth is so much more flavorful and nutritious. If you are vegan/vegetarian, you can also use vegetable stock.

Garlic: A little garlic goes a long way in this recipe. Since the chicken stock absorbs all the flavors added to it when roasting, the garlic flavor really gets intensified. Just 2 smashed garlic cloves are enough.

Rosemary: The rosemary and garlic is added to flavor the broth. I like using fresh rosemary for these potatoes since it is the most aromatic herb. When basting the potatoes it smells like heaven when the rosemary is sizzling in the butter! It also adds a peppery pine-like flavor!

rosemary maple sauce

Rosemary: More rosemary in the sauce because duh! All that herby goodness we want on both the potatoes and buttery sauce.

Maple syrup: ⅓ cup maple syrup adds sweetness and viscosity to the sauce. Maple flavor is like a match made in heaven with sweet potatoes.

Butter: The base of the sauce is hot butter. It coats the potatoes and gives the sauce a rich aspect.

Cinnamon: You will need ½ teaspoon of cinnamon to spice the sauce up!

Salt: Just a pinch of sea salt for good measure!

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Use whatever fresh herbs are your favorite! Personally, rosemary is my favorite herb which is why I use it so much in this recipe, but you could also use sage leaves, fresh thyme sprigs, or even oregano! The potatoes will really take on the flavor of the herb.

If you don't have maple syrup, you can also use honey. Honey will give the sauce a floral & fruity flavor profile than mapley & caramel. You can substitute maple syrup for honey 1:1.

White large platter of fondant sweet potatoes with a side of maple sauce

tips & tricks 👩🏻‍🍳

Use a cast-iron pan! This is the most important aspect of perfecting these potatoes. A cast iron skillet distributes heat evenly and gives the potatoes their caramelized crisp exterior.

Don't skip basting the top of the potatoes. After the potatoes are roasted, rosemary and garlic is added to the hot butter. Not only does basting get the flavor from the pan juices in the potatoes but it distributes the fat from the butter all over the potato pieces to make them crisp.

step by step instructions 🔪

Prior to starting, preheat the oven and prep the sweet potatoes. Preheat the oven to 450F. Using a sharp knife, cut the sweet potatoes into 1 inch thick rounds. Try to make the sweet potatoes chunks as even as possible so that they can cook at the same pace. You can leave the sweet potato skin on for a more crisp exterior or peel it off for a melt-in-your-mount fondant potato.

Cut sweet potatoes in a cast iron pan seasoned with salt and pepper

Step #1 - Toss & coat. Place the potatoes in a cast iron skillet pan or casserole dish. Toss the potatoes in the melted butter, olive oil, salt, and pepper. Move around the potatoes so that they are not touching each other and are placed in a single layer. Make sure the potatoes have the flat side of the round against the pan.

Sweet potatoes being roasted in a cast iron pan

Step #2 - Roast. Place the coated potatoes in the hot oven to bake for 20 minutes. Then remove from the oven and flip them so the other flat side of the potato is now touching the pan. Roast for another 15 minutes.

A cast iron pan of fondant sweet potatoes with chicken broth and rosemary

Step #3 - Baste. My favorite part of this process! Remove the roasted sweet potatoes from the oven and carefully tilt the pan, drawing all of the hot butter to one side of the hot skillet. In the puddle of butter, add the fresh rosemary and smashed garlic. Then using a spoon, scoop the butter and pour it on the tops of the sweet potatoes. Repeat this step for about 2 minutes until all of the sweet potato chunks have been fully basted.

A cast iron pan filled with fondant sweet potatoes finished baking

Step #4 - Add stock. Carefully add in the chicken stock. Then return to the oven to roast for another 15-25 minutes, until the liquid has evaporated.

A small pot of rosemary maple sauce simmering

Step #5 - Sauce time! While the sweet potatoes finish baking, make the rosemary maple sauce. Start by browning the butter. Place the butter in a light colored medium saucepan over medium heat. Once the butter melts, it will begin to foam and sizzle. In about 5-8 minutes from when you started, the melted butter will become golden brown. Once the foam subsides, you will see the milk solids at the bottom be toasty brown. Now reduce the pan to medium-low heat. Then add in the maple syrup, cinnamon, rosemary, and a pinch of salt. Let that thicken on low heat for about 2 minutes. Then remove from the heat and set aside.

FOndant sweet potato on a platter being drizzled with sauce

Step #6 - Final touches. The only thing left to do is get out your sweet potatoes and make em' pretty! Remove the sweet potatoes from the oven and transfer them to a serving platter. Drizzle the fondant sweet potatoes in the rosemary maple sauce. Sprinkle with chunky sea salt.

serving suggestions 🍽️

Serve fondant sweet potatoes warm on a serving platter with rosemary maple sauce on the side or drizzled on top.

For more holiday side dishes, try brie mac and cheese, lawrys creamed corn, and gouda au gratin potatoes.

Super close up shot of pillowy fondant sweet potatoes

storage & reheating ⏲️

Leftover fondant sweet potatoes can be stored in an air tight container in the fridge for up to 3 days.

These potatoes are best eaten immediately after making, but they can be reheated in a pan, if needed. Heat a nonstick skillet to medium-high heat, add the potatoes to the pan, cover, and cook for about 5 minutes. Then remove the cover, flip the potatoes, and cook uncovered for another couple minutes until warmed throughout.

faq's ❓

Why are my fondant potatoes soggy?

If your fondant potatoes come out soggy, that is most likely due to too much liquid in the pan. The liquid should be about ⅔ way up the side of the potato so that when they bake, the potatoes absorb the stock, and then continue cooking without liquid to crisp up the exterior. Make sure you are using a cast iron skillet and that it is the right size to have the stock more than halfway up the potato side!

Do the potatoes need to be covered when baking?

No! Do not cover the potatoes when roasting. Covering the potatoes instead of leaving them uncovered would steam them rather than searing them.

How do you keep butter from burning when basting?

Baste these fondant sweet potatoes without the heat on. If the heat is too high, it will burn the butter and garlic and create a bitter taste. Removing the pan from the heat completely will still infuse the butter with the garlic and rosemary from the heat of the skillet.

other side dish recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 4 servings

Fondant Sweet Potatoes with Rosemary Maple Sauce

Close up fondant sweet potatoes with rosemary maple sauce

These fondant sweet potatoes are pillowy soft and full of flavor! After being baked they are drizzled in a rosemary maple sauce. These dreamy sweet potatoes are an excellent holiday side dish or perfect for a dinner party!

Prep Time 10 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 15 minutes

Ingredients

Fondant sweet potatoes

  • 3 pounds sweet potatoes (about 3 large ones of 4 medium ones, long instead of wide, evenly sized, peeled & cut into 1 inch rounds)
  • 2 tablespoons high quality salted butter (melted)
  • 2 tablespoons olive oil
  • 1 teaspoon sea salt
  • ½ teaspoon black pepper
  • 1 cup chicken stock
  • 2 garlic cloves (smashed)
  • Fresh rosemary sprigs

Rosemary maple sauce

  • Fresh rosemary sprigs
  • ⅓ cup pure maple syrup
  • 4 tablespoons high quality unsalted butter
  • ½ teaspoon ground cinnamon
  • Pinch of sea salt

Instructions

  1. Preheat the oven to 450F. Using a sharp knife, cut the sweet potatoes into 1 inch thick rounds. Try to make the sweet potatoes chunks as even as possible so that they can cook at the same pace.
  2. Place the potatoes in a cast iron pan or casserole dish. Toss the potatoes in the melted butter, olive oil, salt, and pepper. Move around the potatoes so that they are not touching each other and are placed in a single layer. Make sure the potatoes have the flat side of the round against the pan.
  3. Place the coated potatoes in the hot oven to bake for 20 minutes. Then remove from the oven and flip them so the other flat side of the potato is now touching the pan. Roast for another 15 minutes.
  4. Remove the roasted sweet potatoes from the oven and carefully tilt the pan, drawing all of the hot butter to one side of the hot skillet. In the puddle of butter, add the fresh rosemary and smashed garlic. Then using a spoon, scoop the butter and pour it on the tops of the sweet potatoes. Repeat this step for about 2 minutes until all of the sweet potato chunks have been fully basted.
  5. Carefully add in the chicken stock. Then return to the oven to roast for another 15-25 minutes, until the liquid has evaporated.
  6. While the sweet potatoes finish baking, make the rosemary maple sauce. Start by browning the butter. Place the butter in a light colored medium saucepan over medium heat. Once the butter melts, it will begin to foam and sizzle. In about 5-8 minutes from when you started, the melted butter will become golden brown. Once the foam subsides, you will see the milk solids at the bottom be toasty brown. Now reduce the pan to medium-low heat. Then add in the maple syrup, cinnamon, rosemary, and a pinch of salt. Let that thicken on low heat for about 2 minutes. Then remove from the heat and set aside.
  7. Remove the sweet potatoes from the oven and transfer them to a serving platter. Drizzle the fondant sweet potatoes in the rosemary maple sauce. Sprinkle with chunky sea salt.

Notes

Storage Instructions:

Leftover fondant sweet potatoes can be stored in an air tight container in the fridge for up to 3 days.

Reheating Instructions:

These potatoes are best eaten immediately after making, but they can be reheated in a pan, if needed. Heat a nonstick skillet to medium-high heat, add the potatoes to the pan, cover, and cook for about 5 minutes. Then remove the cover, flip the potatoes, and cook uncovered for another couple minutes until warmed throughout.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 614Total Fat: 25gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 48mgSodium: 821mgCarbohydrates: 91gFiber: 12gSugar: 39gProtein: 9g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Salted Caramel Sauce

Sure, you can buy caramel sauce at the store, but why would you when this caramel sauce is so much better and surprisingly very easy! With only 4 ingredients and 15 minutes, this decadent caramel sauce comes together. It is perfect for anything and everything - fruit, desserts, coffee, and even cocktails! You will never want store-bought caramel again.

Salted Caramel Sauce

Emma Essence
Homemade salted caramel sauce perfect for anything and everything - fruit, desserts, coffee, and even cocktails.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Servings 1 cup

Ingredients
  

  • 1 cup granulated sugar
  • ¼ cup water
  • ½ cup heavy cream room temperature
  • 2 tablespoons unsalted butter
  • ¾ teaspoon flaky salt

Instructions
 

  • In a medium-sized light color pot, over medium heat, add granulated sugar and water. Stir once and then avoid stirring for 10-12 minutes while it simmers. The sugar will turn into a deep amber-brown color.
  • Once the color of the mixture is deep amber-brown, turn off the heat. While vigorously stirring, slowly add the heavy cream. The mixture will greatly bubble.
  • After the bubbling has settled, remove from heat and add in the unsalted butter. Stir until melted.
  • Then add in the salt and stir.
  • Store in an airtight jar in the fridge for up to 2 weeks. Can be served cold or warmed!

Notes

Use a light-colored pot so you can see the color of the caramel.
Measure out your ingredients ahead of time, so you don't have a chance to burn the caramel.
Make sure to add the caramel slowly, or the mixture will splash, and also, the sugar will harden if added too fast.
The caramel sauce needs to be the perfect hue before adding the cream. If added before it is ambered enough, the caramel will lack flavor and be thin. If the cream is added too late, the caramel will taste bitter and burnt. So pay really close attention to the shade of the caramel.
Keyword Caramel, Salted, Sauce

Easy Lawrys Creamed Corn

This lawry's creamed corn recipe is so addicting, you can't stop at just one bite! Creamy sweet corn with lawry’s seasoned salt makes the perfect sweet & salty combo. This popular side dish is soon to be your favorite side dish for Thanksgiving, Christmas, and Easter!

A close up shot of creamed corn with a wooden spoon in the center

I have a confession... my favorite part of Thanksgiving is creamed corn. Trust me, I get the looks every time I say that, but it's true. Last Thanksgiving, I had to bring a dish for dinner at my in-laws house. I showed up with creamed corn and no one seemed very interested. After eating dinner, we go around the table and say what food item was our favorite. And this lawrys creamed corn recipe won!

If you love this vegetable side dish, you must try my fondant sweet potatoes, butternut squash tomato soup, and ratatouille.

Jump to:

ingredients 🧾

Butter: You will need only 2 tablespoons butter for this recipe. My favorite butter is Kerrygold.

Corn: This creamed corn recipe has very simple ingredients, corn being one. It calls for 24 ounces of frozen corn kernels. Frozen corn is better than canned corn for this recipe as it has significantly less salt.

Heavy cream: Heavy whipping cream is what makes this cream corn so creamy! 1 full cup at room temperature is needed.

Sugar: Not much sugar is needed for this creamed corn since the sweet corn is already sweet. Just 2 tablespoons of added granulated white sugar will do the trick.

Seasonings: The seasonings in this recipe is what takes it over the top! You will need ½ teaspoon salt, ½ teaspoon ground pepper, and 1 teaspoon lawry's. Lawry's seasoning has a distinct garlicy, peppery taste.

Garlic: Garlic in this recipe gives it that savory component. 3 cloves of finely minced garlic is needed.

Milk: The milk is added to the flour to create a paste. This combination gives the creamed corn that thick viscosity. You will need ½ cup milk.

Flour: You will need 3 tablespoons of all purpose flour to be the thickening component in the paste.

Cheese: This is extra, but also necessary, parmesan cheese! ¼ cup of parmesan cheese gives the creamed corn that cheesy top. I love the sharpness it adds to the dish. If you buy parmesan cheese in bulk, you can use excess cheese to make my cast iron spinach artichoke dip!

Thyme: Fresh thyme adds an herby component to a rich side dish.

Find the full ingredient measurements and instructions in the recipe card below!

variations and substitutions 📖

You can substitute frozen corn for fresh whole kernel corn. Use the same amount of fresh corn as frozen corn is listed in the recipe. About 4 ears of corn should be 24 ounces. Make sure you boil your ears of fresh corn for a couple minutes before adding them to this creamed corn recipe.

Add whatever herb is your favorite. The purpose of the herb is to brighten up the richness of the creamy dish. If you like basil, rosemary, sage, or any other herb, substitute the fresh thyme for that!

Large sauce pan of cream corn with a spoon in the center

tips & tricks 👩🏻‍🍳

Thicken to your desired consistency! If you prefer a thinner creamed corn only cook for 5 minutes in step 4, whereas if you like a super thick creamed corn (how I like it) cook for 10 minutes in step 4.

If you like burnt cheese (who doesnt?!), broil the creamed corn for 1-2 minutes after baking. This extra little heat will make the top have that golden brown crust and taste like burnt cheese. Broil on high for 1-2 minutes, keeping an eye on it to make sure it doesn't burn burn.

step by step instructions 🔪

Prior to starting, preheat the oven to 400F. Grease a 8x8 shallow casserole dish with butter.

Frozen corn kernels in a large saucepan labeled step 1

Step 1 - Add corn. In a large saucepan over medium heat, melt butter. Then add the frozen corn.

A large saucepan with frozen corn, butter, and seasonings simmering labeled step 2

Step 2 - Add seasonings, cream, garlic, and sugar. Then add the heavy cream, sugar, salt, Lawrys seasoning, pepper, and garlic in the heavy saucepan.

A bowl of milk and flour mixed together to thicken creamed corn labeled step 3

Step 3 - Flour mixture. In a small bowl, whisk together the 3 tablespoon flour and milk.

Creamed corn in a large saucepan bubbling with cream labeled step 4

Step 4 - Pour into the corn and simmer. Pour the flour mixture into the corn mixture. Simmer for 5-10 minutes until the corn mixture begins to thicken. There should still be a little liquid but the consistency should be thick and creamy.

unbaked creamed corn in a baking dish topped with cheese and thyme labeled step 5

Step #5 - Put into baking dish. Place corn into the prepared baking dish. Be sure to get all those creamy corn kernels from the bottom of bowl.

A casserole dish of baked creamed corn labeled step 6

Step #6 - Top and bake. Sprinkle the parmesan cheese on top. Place the creamed corn in the preheated oven and bake for about 10 minutes, until the cheese is completely melted and bubbly. Top with chopped fresh thyme and serve warm.

serving suggestions 🍽️

Serve warm with a serving spoon and topped with fresh chopped herbs.

To complete your holiday meal, try these other side dishes brie mac and cheese, black garlic bread, and fried chicken mac and cheese.

storage & reheating ⏲️

Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can also make this creamed corn ahead of time for the next day! Prepare up to step 5, then cover with plastic wrap and refrigerate. When ready to eat, simply bake for 10-15 minutes & sprinkle fresh herbs on top.

You can reheat this creamed corn on the stovetop, oven, or microwave. Reheat on the stove top on low heat for 5-10 minutes until warm through. Bake in the oven for 10 minutes at 350F in a covered dish. Warm in the microwave in 30 second increments for up to 2 minutes until bubbly.

faq's ❓

Is cream-style corn the same as creamed corn?

Cream-style corn uses a blend of pureed corn kernels and fresh, whereas creamed corn is typically whole corn kernels mixed with cream.

Why won't my cream corn thicken?

If your cream corn is not getting to your desired thickness, try to keep cooking it until the liquid evaporates. Even letting it simmer on low for a few minutes can quickly change the consistency from watery to thick and creamy.

Does creamed corn thicken as it cools?

Yes! While the ingredients in the creamed corn cool, it will make the overall consistency thicker.

how to video 🎥

other thanksgiving side dishes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 6 servings

Lawrys Creamed Corn

Close up of the creamiest creamed corn on a spoon

This lawry's creamed corn recipe is so addicting, you can't stop at just one bite! Creamy sweet corn with lawry’s seasoned salt makes the perfect sweet & salty combo. This popular side dish is soon to be your favorite side dish for Thanksgiving, Christmas, and Easter!

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 2 tablespoons unsalted high quality butter
  • 24 ounces frozen corn kernels
  • 1 cup heavy cream (room temperature)
  • 2 tablespoons white granulated sugar
  • ½ teaspoon sea salt
  • 1 teaspoon lawrys seasoning
  • ½ teaspoon ground black pepper
  • 3 cloves garlic (finely minced)
  • ½ cup whole milk
  • 3 tablespoons all-purpose flour
  • ¼ cup parmesan cheese (grated)
  • Fresh thyme (finely minced)

Instructions

  1. Preheat the oven to 400F. Grease a 8x8 shallow casserole dish with butter.
  2. In a large saucepan over medium heat, melt butter. Then combine corn, heavy cream, sugar, salt, Lawrys seasoning, pepper, and garlic in the heavy saucepan.
  3. In a small bowl, whisk together the 3 tablespoons of flour and milk. Pour into the corn mixture.
  4. Simmer for 5-10 minutes until the corn mixture begins to thicken. There should still be a little liquid but the consistency should be thick and creamy.
  5. Place corn into the prepared baking dish. Sprinkle the parmesan cheese on top.
  6. Place the creamed corn in the preheated oven and bake for about 10 minutes, until the cheese is completely melted and bubbly. Top with chopped fresh thyme and serve warm.

Notes

Storage Instructions:

Store leftovers in an airtight container in the refrigerator for up to 5 days.

Make Ahead Instructions:

You can also make this creamed corn ahead of time for the next day! Prepare up to step 5, then cover with plastic wrap and refrigerate. When ready to eat, simply bake for 10-15 minutes & sprinkle fresh herbs on top.

Reheating Instructions:

You can reheat this creamed corn on the stovetop, oven, or microwave. Reheat on the stove top on low heat for 5-10 minutes until warm through. Bake in the oven for 10 minutes at 350F in a covered dish. Warm in the microwave in 30 second increments for up to 2 minutes until bubbly.

Chef Notes:

If you like burnt cheese (who doesnt?!), broil the creamed corn for 1-2 minutes after baking. This extra little heat will make the top have that golden brown crust and taste like burnt cheese. Broil on high for 1-2 minutes, keeping an eye on it to make sure it doesn't burn burn.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 324Total Fat: 20gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 56mgSodium: 541mgCarbohydrates: 34gFiber: 3gSugar: 12gProtein: 7g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Sides

Black Garlic Bread

This black garlic bread is intensely flavorful and delicious! It uses black garlic cloves instead of regular garlic for hints of balsamic vinegar flavor. This garlic bread is the perfect appetizer of side dish for a lot of people during any holiday or get together!

Slice of garlic bread dipped in marinara sauce

This recipe takes classic garlic bread to the next level! Imagine standard garlic bread but with more umami flavor and hints of molasses! It is decadent, so savory, and the most delicious garlic bread you'll ever have.

Perfect for an elegant appetizer or to really wow your guests at a dinner party. Not only does black garlic bread taste amazing but it looks so intriguing with swirls of black all over! Next time you want to elevate your dinner, try this black garlic bread!

ingredients

ingredients for black garlic bread

Butter: You will need 2 sticks of unsalted butter that is high quality for the black garlic butter. Make sure the butter is room temperature so it can be easily spread on the bread. My favorite butter is Kerrygold.

Black garlic: Black garlic is the star of this garlic bread! Whole garlic bulbs come in 2 different varieties, multi clove garlic & solo clove garlic. Multi clove garlic is like the normal heads of garlic that you are used to. Each clove is separated by skin that must be peeled. Solo clove bulb, the whole bulb is smaller in size but the cloves are bigger. Once you open the head of garlic it is just one round single clove. For this recipe, I when I say cloves, I am referencing solo clove bulbs. These are more commonly found when it comes to purchasing black garlic in local grocery stores. Speaking of where to buy, my favorite black garlic is ordered online. You will need 8 cloves of black garlic.

Parmesan: Fresh parmesan cheese is used to add rich flavour to the garlic butter. Make sure you use a fresh block of parmesan and shred it yourself rather than buying already shredded cheese.

Parsley: Parsley adds freshness to the garlic bread. It gives it that classic herby taste. You will need ¼ cup of firmly packed chopped italian parsley.

Salt & pepper: Just salt and pepper is needed for the black garlic butter.

Baguette: This garlic bread recipe uses a baguette of french bread. However, you can use any loaf of bread that is your favorite.

variations & substitutions

Use whatever loaf of bread is your favorite! I typically use a baguette of french bread but you can also use ciabatta, sprouted bread, or even rolls! The black garlic butter will taste amazing on anything & everything! You can even use the black garlic butter on a raw dough like pizza dough.

Experiment with different herbs! Parsley is used in this garlic bread recipe for that classic garlic bread taste, however try using rosemary, sage, basil, or oregano!

slice of black garlic bread

tips & tricks

Make the garlic butter in a food processor. For a super smooth garlic butter, mix it up in a food processor. This will avoid having any unmixed ingredients and create a creamy mixture!

Spread the garlic butter all the way to the bottom of the slit in the bread. Be sure to really work that garlic butter in there. If you don't spread it all the way down, you will be left with a dry bit at the bottom without sweet garlic flavor!

If you're a cheese lover (who isn't), add cheese slices in between each slit of bread. This will make for cheesy garlic bread that is super cheesy when pulled apart! Irresistibly good!

step by step instructions

1. Prepare. Preheat the oven temperature to 400F. Line a baking sheet with parchment paper.

2. Make black garlic butter. In a small bowl, add the black raw garlic cloves and using a fork, mash the garlic until smooth like a paste. Black garlic has a sticky consistency so mash well. Then add the softened butter, parmesan cheese, salt, and pepper. Mix thoroughly to combine.

Black garlic ingredients in a bowl
Black garlic butter ingredients in a bowl
black garlic ingredients mixed in a bowl
Black garlic butter mixed

3. Cut the bread. Grab the baguette and place on a cutting board. Cut slits into the bread about ½ inch apart, from one end of the bread to the other. Be sure not to cut all the way through the bread, but still deep enough that the bread is more than half way cut.

4. Slather the bread. Place the cut loaf on a large sheet of aluminum foil. Slather the black garlic butter between each slit. Make sure to reach the bottom of each slit and get all the garlic butter from the sides of the bowl. Repeat until all cuts of bread are covered in garlic butter.

french baguette cut
French baguette cut with ½ inch slits
French baguette stuffed with garlic butter
Slits slathered with black garlic butter

5. Bake. Wrap the baguette in the aluminum foil and place on the lined baking tray. Bake for 15 minutes.

garlic bread wrapped in aluminum foil
Cut & slathered baguette wrapped in aluminum foil
Baked garlic bread on a platter
Baked black garlic bread

6. Serve. Unwrap the bread from the aluminum foil and place on a wire rack to cool for about 5 minutes. Then place on a serving platter. Pull apart & enjoy!

serving suggestions

Serve this garlic bread warm on a platter or cutting board with marinara sauce on the side.

If you love this bread, you should also try my rosemary focaccia bread, buttery brioche, everything challah bread, or baby boule bread.

storage & reheating

Store individual slices in cling film or in an airtight container. You can also wrap the entire sliced loaf in plastic wrap.

You can reheat the bread by single slice or whole. Wrap it in aluminum foil and bake at a low temperature until warm. This usually take about 10-20 minutes at 350F.

Slice of garlic bread being grabbed and dipped in marinara

faq's

Can you buy black garlic at the grocery store?

  • You can buy black garlic at specialty stores or online. It is at World Market and Whole Foods, if one of those is near you. Or you can buy many different brands of black garlic on Amazon.

Is black garlic stronger than regular garlic?

  • Black garlic tastes more mild than standard fresh garlic. It has a similar savory flavor but tastes caramelized with more umami flavor. It gains this distinct flavor in the aging process of the garlic.

recipe

Yield: 20 slices

Black Garlic Bread

Slice of garlic bread dipped in marinara sauce

This black garlic bread is intensely flavorful and delicious! It uses black garlic cloves instead of regular garlic for hints of balsamic vinegar flavor.

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 2 sticks unsalted butter (softened)
  • 8 cloves black garlic (mashed)
  • ¾ cup parmesan cheese (shredded)
  • ¼ cup italian parsley (finely chopped)
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 baguette of french bread

Instructions

  1. Preheat the oven temperature to 400F. Line a baking sheet with parchment paper.
  2. In a small bowl, add the black raw garlic cloves and using a fork, mash the garlic until smooth like a paste. Black garlic has a sticky consistency so mash well. Then add the softened butter, parmesan cheese, salt, and pepper. Mix thoroughly to combine.
  3. Grab the baguette and place on a cutting board. Cut slits into the bread about ½ inch apart, from one end of the bread to the other. Be sure not to cut all the way through the bread, but still deep enough that the bread is more than half way cut.
  4. Place the cut loaf on a large sheet of aluminum foil. Slather the black garlic butter between each slit. Make sure to reach the bottom of each slit and get all the garlic butter from the sides of the bowl. Repeat until all cuts of bread are covered in garlic butter.
  5. Wrap the baguette in the aluminum foil and place on the lined baking tray. Bake for 15 minutes.
  6. Unwrap the bread from the aluminum foil and place on a wire rack to cool for about 5 minutes. Then place on a serving platter. Pull apart & enjoy!

Notes

Storage Instructions:

Store individual slices in cling film or in an airtight container. You can also wrap the entire sliced loaf in plastic wrap.

Reheating Instructions:

You can reheat the bread by single slice or whole. Wrap it in aluminum foil and bake at a low temperature until warm. This usually take about 10-20 minutes at 350F.

Chef Notes:

  • Spread the garlic butter all the way to the bottom of the slit in the bread. Be sure to really work that garlic butter in there. If you don't spread it all the way down, you will be left with a dry bit at the bottom without sweet garlic flavor!
  • If you're a cheese lover (who isn't), add cheese slices in between each slit of bread. This will make for cheesy garlic bread that is super cheesy when pulled apart! Irresistibly good!

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 381Total Fat: 27gSaturated Fat: 16gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 69mgSodium: 510mgCarbohydrates: 28gFiber: 2gSugar: 2gProtein: 8g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

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© Emma Essence
Cuisine: American / Category: Sides

Sweet Potato Crostini with Goat Cheese and Candied Pecans

Thanksgiving calls for all the appetizers for a crowd, & sweet potatoes are a must! Usually, there are candied yams or sweet potato casserole on our table. However, this year I wanted a fun finger food appetizer that still had all those flavors! These crispy sweet potato crostini are topped with creamy goat cheese, candied pecans, fresh thyme, and honey for the perfect sweet and balanced bite.

Other than how tasty these are, I love how easy they are to make! They are one of the best appetizers foappr a crowd. While all the other dinner dishes are being prepared, you can just throw these in the oven, let them crisp up, top them, and voila... a scrumptious appetizer. Now we have something delicious to snack on while cooking!

appetizer ideas for thanksgiving

Sweet Potato Crostini with Goat Cheese and Candied Pecans

Emma Essence
Crispy sweet potato crostini topped with creamy goat cheese, candied pecans, fresh thyme, and honey for the perfect sweet and balanced bite.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 2 hours
Course Appetizer
Servings 40 crostinis

Ingredients
  

Sweet Potato Crostini

  • 2 sweet potatoes each about 3 inches in diameter, cut into ⅛-inch rounds
  • 2 tablespoons olive oil
  • salt and pepper

Candied Pecans

  • 1 cup halved pecans
  • ½ cup brown sugar
  • ¼ teaspoon cinnamon
  • ¼ teaspoon salt
  • 2 tablespoons water

Toppings

  • 4 ounces goat cheese
  • 1 tablespoon fresh thyme
  • ¼ cup honey

Instructions
 

Prepare the Sweet Potato Crostini

  • Preheat the oven to 300F. Line 2 sheet pans with parchment paper.
  • Place the sweet potatoes in a single layer on the prepared sheet pans, and toss both sides in olive oil. Season generously with salt and pepper. Bake for 1 hour, then flip the slice and bake until golden brown and slightly crispy, about 1 hour more. Rotate the sheet pans halfway through cooking to ensure it cooks evenly on all sides.

Prepare Candied Pecans

  • While the sweet potatoes are cooking, prepare the candied pecans. Line a baking sheet with parchment paper. In a skillet over medium heat, combine brown sugar, cinnamon, salt, and water. Stir until sugar dissolves. Once the mixture begins to bubble, add the pecans. Cook for an additional 2-3 minutes. Remove from heat and spread the pecans out evenly on the lined baking sheet. Let cool.

Assemble

  • Once sweet potatoes are done cooking, let cool for about 5 minutes, then top with goat cheese, candied pecans, thyme, and honey.
Keyword Candied Pecans, Goat Cheese, sweet potato

Everything Challah Bread

This challah bread is so beautiful and elegant, but tastes even better than it looks! The texture of challah bread is very similar to brioche, rich and spongy! It is slightly sweet and typically paired with seeds or honey, however in this recipe, the mildly sweet bread is balanced with the ultimate, savory seasoning - everything bagel! There is something about the mixture of flavors; sesame, onion, garlic, and poppy seed that is so irresistible! Imagine those flavors captured in a rich fluffy loaf of bread. 

What makes this bread really special is the distinctive braid, which symbolizes, among other things, the joining together of friends and family. Every year on Thanksgiving with my family, we pass the challah bread around the table, pulling apart a chunk and naming what we are thankful for. Give it a try this Thanksgiving!

Everything Challah Bread

Emma Essence
Rich, slightly sweet challah bread balanced with the ultimate savory seasoning - everything bagel!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 35 minutes
Rising Time 4 hours
Course Appetizer, Side Dish
Servings 20 slices

Ingredients
  

  • 1 cup lukewarm water
  • 2 teaspoons instant yeast
  • 4-4 ½ cups flour
  • ¼ cup granulated sugar
  • 4 tablespoons everything seasoning
  • 2 teaspoons salt
  • 2 eggs
  • 1 egg yolk reserve the white for egg wash
  • ¼ cup vegetable oil

Instructions
 

  • Place the water in a small bowl, sprinkle with the yeast and a generous pinch of sugar. Stir to combine. Let stand for 5-10 minutes, until there is a frothy layer on the top. This means the yeast is active and ready to use. (If you do not see this layer, it could be because your yeast has expired or your water was too hot and killed the yeast.)
  • Place the 4 cups of flour, sugar, everything seasoning, and salt in a large bowl and whisk to combine.
  • Make a well in the flour center and add the eggs, egg yolk, and oil. Whisk to form a slurry, gently pulling in a little flour from the sides of the bowl. Reserve the extra egg white for later.
  • Pour the yeast mixture over the egg slurry. With a rubber spatula, mix until a shaggy dough begins to form.
  • If using a stand mixer, knead on low for 6-8 minutes. If kneading by hand, place the dough on a floured work surface and knead for about 10 minutes. If the dough feels sticky, incorporate 1 tablespoon of flour at a time until tacky but no longer sticky. The dough has finished kneading once it is soft and can hold a ball shape.
  • Place the dough in an oiled bowl, cover with plastic wrap, and place somewhere warm. Let rise about 2-3 hours or until doubled in size.
  • After it has risen, divide the dough into 3 or 6 equal pieces depending on what braid you'd like to do. Roll each piece of dough into long ropes about 16 inches long.
  • Gather the ropes and seal together at the top. Braid the ropes in either a 3 strand or 6 strand braid, sealing the end of the braid together.
  • Line a baking sheet with parchment paper. Place the braided loaf on the lined baking sheet. Cover with a clean kitchen towel and place in a warm place to rise for an hour.
  • About 20 minutes before baking, arrange a rack in the middle of the oven and heat to 350F. Whisk the reserved egg white and brush all over the challah, ensuring to get all the cracks and the loaf sides. Then sprinkle the remaining 1 tablespoon of everything bagel evenly on the bread.
  • Bake the challah for 35 minutes, rotating the sheet pan halfway through. The exterior of the challah should be deeply browned.
  • Let the challah cool until barely warm. Pull apart or slice and enjoy!
Keyword bread, Challah, Everything

Smoked Gouda Au Gratin Potatoes

Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.

Large Dish of Smoked Gouda Potatoes Au Gratin

Typically every table on Thanksgiving has that big bowl of mashed potatoes, but does it have these cheesy, smoked gouda potatoes au gratin? This dish is a different kind of decadent! Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top. Dare I say these au gratin potatoes are even better than mashed potatoes, easier too! These smoked gouda au gratin potatoes are worthy of your holiday meal!

The component that really takes these potatoes over the top is the cheese mixture. I experimented with several different types before I came up with this combo of perfection. These gouda gruyere potatoes au gratin use a blend of smoked gouda, sharp cheddar, and gruyere! Gruyere is an ideal melting cheese, typically used for fondue, making this dish extra creamy and luscious. The cheddar cheese adds a sharpness to the dish, and it’s distinct orange hue. Last but definitely not least, the gouda gives these potatoes an edge of smokiness.

What is the difference between scalloped potatoes and potatoes au gratin?

Scalloped potatoes are made with a roux containing flour, butter, and milk whereas potatoes au gratin are made with cream, butter, and cheese. Also, potatoes au gratin tend to have thinner sliced potatoes than scalloped potatoes.

Ingredients

Before we get to the full recipe detailed below, here are a few notes about the ingredients you will need to make these smoked gouda potatoes au gratin.

Gouda Potatoes Au Gratin Ingredients
  • Potatoes: You will need 6 yukon gold potatoes for this recipe. Yukon gold potatoes are best for au gratin potatoes because they hold their shape when baked, but still become tender when baked. The potatoes will need to be thinly sliced about ⅛ inch.
  • Butter: These au gratin potatoes call for 4 tablespoons of unsalted butter. There is a lot of saltiness in the cheese in this recipe, so make sure not to use salted butter.
  • Heavy Cream: You will need 1 cup of heavy cream for these potatoes au gratin. This is what will be the base for the cheese sauce. Make sure that the heavy cream is at room temperature or else the cheese sauce may curdle in the oven.
  • Garlic: We do not skimp on the garlic in this recipe! This au gratin potato recipe call for 6 cloves of garlic finely minced.
  • Seasonings: Smoked paprika and onion powder is needed, ¼ teaspoon of each. These seasonings add so much flavor to the cheese sauce.
  • Cheese: Cheese is the most important factor in potatoes au gratin! This recipe calls for a blend of gruyere, sharp cheddar, and smoked gouda. Do not use pre-shredded cheese! Gruyere is known for its rich flavor and creaminess. It is crucial in this au gratin potato recipe! The cheddar cheese adds a sharpness to the dish and the distinct orange color. And last, but definitely not least, the smoked gouda gives the potatoes au gratin that woody, smoky taste. When all combined the cheese sauce is creamy, smoky, sharp, and oh so delicious!
  • Salt & Pepper: A little bit of salt and pepper in the sauce. What sauce is complete without a little salt and pepper?

Variations & Substitutions

Because potatoes au gratin have such few ingredients, not many substitutions should be made. You can substitute the onion powder for garlic powder, for a less pungent flavor. You can also substitute sharp yellow cheddar cheese for white cheddar, which has a very similar taste, texture, and cooking behavior.

Do not substitute the type of potatoes! This potato au gratin recipe uses yukon gold potatoes because they are the starchiest potato and ensure that your dish is not watery.

Blended shredded cheese for au gratin potatoes

Tips & Tricks

Try to keep the potato slices together when cutting. This isn’t mandatory but I have found that when the thin potato slices are together, it is easier to assemble the dish. Kind of like a deck of cards, when they are all together they are easier to grab and disperse.

If you like the flavor of burnt crispy cheese (who doesn't?), broil the au gratin potatoes for 1-3 minutes on high after baking. This will make the top extra bubbly and golden.

Do not use pre-shredded cheese! I know that the already shredded cheese is way more convenient but just don’t! It is covered in preservatives that make it hard to fully melt and therefore changes the texture of the sauce. If you want the creamiest cheese sauce ever, buy the block of cheese and shred it yourself! You won’t regret it!

Potatoes Au Gratin using Gold Potatoes

Instructions

Heat the oven & prepare your dish. Preheat the oven to 375F. Lightly grease a 9x13 baking dish.

Prepare the potatoes. Make sure the potatoes are thoroughly washed. Using a sharp knife or a mandolin slicer, cut the potatoes in thin slices about ⅛ inch.

Make the sauce. In a medium bowl, combine the melted butter, room temperature cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk until combined.

Shred the cheese & mix them up. Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.

Layer the dish! Now for the fun part, let’s layer the potatoes, sauce, and cheese. Layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.

Layer 1 of Au Gratin Potatoes
Layer 1 - Thinly sliced potatoes.
Layer 2 of Au Gratin Potatoes
Layer 2 & 3 - Sauce mixture & cheeses.
Layer 3 of Au gratin potatoes
Au gratin potatoes after being baked.

Bake the potatoes au gratin. Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.

Serve! Let rest for 10 minutes before serving. Sprinkle freshly chopped parsley on top, along with some sea salt and fresh cracked black pepper. Enjoy!

Serving Suggestions

Sprinkle some fresh cut parsley on top of the warm potatoes au gratin when serving. Along with fresh cracked black pepper and flaky sea salt!

These smoked gouda potatoes au gratin would be the perfect side dish alongside herb garlic roasted chicken, apricot honey glazed ham, or your favorite meat entree.

If you love this side dish, you should also try brie cheddar baked mac & cheese, brown butter garlic knots, and mini hasselback potatoes.

Serving of Potatoes Au Gratin

Storage & Reheating

Leftover potatoes au gratin can be stored in an airtight container in the refrigerator  for up to 5 days.

These potatoes au gratin can be reheated in the oven or microwave. To reheat them in the oven, cover the dish in foil and bake for 15-20 minutes at 375F. To reheat them in the microwave, cook for 2-3 minutes until hot.

FAQ

How do you know when the au gratin potatoes are done?

You can tell the potatoes au gratin are done when you insert a fork and it goes in very easily. Also a golden brown cheesy crust should be formed on top of the au gratin potatoes.

Why does my potato au gratin curdle?

Curdling or separation of the sauce is caused by the drastic temperature change from a cold sauce to a very hot oven. To avoid this, make sure your cheese sauce has room temperature heavy cream and the butter is melted.

Why are my au gratin potatoes watery?

To avoid a watery au gratin, do not wash your sliced potatoes after cutting. Also, this potato au gratin recipe calls for yukon gold potatoes which are very starchy and should ensure your au gratin is not watery.

Can I make potatoes au gratin ahead of time?

Yes! These potatoes au gratin can be made a day ahead of time. Prepare the potatoes following the instructions up until the baking of the dish. Then cover the dish with plastic wrap, with the wrap touching the top of the potatoes to avoid any potato discoloration. Store in the fridge for up to 24 hours. When ready to bake, bring the potatoes to room temperature and bake as normal.

Gouda Potatoes Au Gratin

Smoked Gouda Potatoes Au Gratin

Emma Essence
Tender thinly sliced potatoes blanketed in a smoky cheese mixture and creamy sauce with a golden brown crispy top.
5 from 9 votes
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Rest Time 10 minutes
Course Side Dish
Cuisine French
Servings 8 servings

Ingredients
  

  • 6 yukon gold potatoes large
  • 4 tablespoons unsalted butter melted
  • 1 cup heavy cream room temperature
  • 6 cloves garlic minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon onion powder
  • ½ cup gruyere cheese not pre-shredded
  • 1 cup sharp cheddar cheese not pre-shredded
  • 1 cup smoked gouda cheese not pre-shredded
  • Pinch of salt and pepper
  • Fresh parsley, finely chopped optional, for serving

Instructions
 

  • Preheat the oven to 375F. Lightly grease a 9x13 baking dish.
  • Wash the potatoes and peel them. By hand with a sharp knife or with a mandolin slicer, thinly cut the potatoes to be about ⅛ inch.
  • Now make the sauce for the potatoes. In a medium bowl, combine melted butter, cream, garlic, smoked paprika, onion powder, salt, and pepper. Whisk together to combine.
  • Shred all your cheeses on the thicker shred setting. Then in a medium bowl, combine all the shredded cheese to ensure they are evenly dispersed.
  • To prepare the dish, layer ⅓ of the potatoes evenly across the dish's bottom, then layer 1 cup of the mixed cheese, followed by ⅓ of the sauce. Repeat those layers once more. The dish has a total of 3 layers, but the last layer has a different order. For the final third layer, the order is potatoes, sauce, and then cheese. Cover the dish tightly with tin foil.
  • Transfer to the oven to bake for 60 minutes. Then remove it from the oven and uncover the dish. Turn the oven temperature up to 425F. Cook 15 more minutes uncovered until the cheese creates a golden brown bubbly crust on top of the potatoes.
  • Let rest at least 10 minutes before serving.

Notes

The heavy cream should be room temperature to ensure the melted butter doesn't harden back up when mixed together. Simply microwave the heavy cream for 45 seconds to achieve room temperature/lukewarm.
Do not use pre-shredded cheese for this recipe! Pre-shredded cheese is coated in preservatives which prevent it from melting. Buy a block of whole cheese and shred it yourself.
Keyword Gouda Au Gratin Potatoes, Smoked Gouda Potatoes Au Gratin

Mexican Chocolate Cinnamon Rolls

I don't know if I will ever go back to classic cinnamon rolls again. These Mexican chocolate cinnamon rolls are something else! Atop of the traditional cinnamon-sugar mix lies a cinnamon dark stone ground chocolate that gives the rolls extra oeey gooey goodness. This is the perfect recipe to make for Thanksgiving or Christmas morning. You can even make them the night before, so right when you wake up, all you have to do is bake them, and voila'... perfect homey cinnamon rolls. 

Am I the only one who used to take about 5 samples from Cinnabon at the mall while shopping? Especially around the holidays, it seemed like the sample station was always stocked. I would go gift shopping with my mom, pass Cinnabon, and say, let's get a dozen rolls for Christmas morning! Spoiler alert, we never did. With all the holiday hustle and bustle, we would forget.

Well, this year, I will be making these Mexican chocolate cinnamon rolls. It just means so much to make something homemade for your family. Doing this food blog has made me think a lot about family lately. It is really special to me that I am able to develop recipes that I genuinely love and become a staple in my house. These recipes are then extended to all my family and friends in a forever place. Although the delivery is a little different... these recipes do feel like little handwritten recipe cards that will always be around. I hope that you feel the love that I put into these recipes when you create them on your own... from my family to yours.

Mexican Chocolate Cinnamon Rolls

Emma Essence
Fluffy homemade cinnamon rolls with cinnamon dark Mexican-style stone ground chocolate topped with a luscious cream cheese.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Course Breakfast, Dessert

Equipment

  • Rolling pin

Ingredients
  

Dough

  • ¾ cup whole milk
  • ¼ cup heavy cream
  • 2 ¼ teaspoons instant yeast
  • 2 tablespoons honey
  • ¼ cup butter
  • ⅓ cup granulated sugar
  • 2 eggs
  • ¾ teaspoon salt
  • 1 teaspoon vanilla extract
  • 4-4 ½ cups all purpose flour plus more for work surface

Filling

  • 6 tablespoons butter softened
  • ⅔ cup brown sugar
  • ⅓ cup granulated sugar
  • 2 tablespoons cinnamon
  • 2 discs Taza Cinnamon Dark Mexican-style Stone Ground Chocolate
  • ⅓ cup heavy cream

Icing

  • 4 ounces cream cheese softened to room temperature
  • 2 tablespoons butter softened to room temperature
  • 1 cup powdered sugar
  • ¼ teaspoon salt
  • 1 teaspoon vanilla extract

Instructions
 

Prepare the dough

  • Warm milk, heavy cream, butter, and honey until lukewarm, about 30 seconds in the microwave.
  • Sprinkle yeast and sugar over the mixture and allow to sit for about 5 minutes.
  • Mix in eggs, vanilla extract, and salt.
  • Add in 4 cups of flour. In either a stand mixer with the dough hook or your hands, mix for about 5-7 minutes. The dough should be tacky but not sticky. If the dough feels too sticky, add in the remaining ½ cup of flour.
  • Place the dough onto a lightly floured surface and form a smooth ball. Place the dough ball into a lightly oiled bowl and place a towel on top. Allow to rise in a warm place for 45 minutes, until doubled in size (I like to rise mine in my oven off).

Prepare cinnamon rolls

  • Once the dough has doubled, place it on a lightly floured work surface and roll into a rectangle, about 20x15 in size.
  • With a rubber spatula, spread the butter over the dough.
  • Mix together the brown sugar, granulated sugar, and cinnamon together. Generously sprinkle the mixture over the butter. Using a grater, grate all of your chocolate evenly over the sugar mixture.
  • Carefully roll the dough into the shape of a log (roll the long side of the rectangle). Pinch the seams together and place the seam side down on the log.
  • With a sharp serrated knife, cut the log into 8-12 even rolls (I like to do 8 rolls, so they are oversized).
  • Place cinnamon rolls in a 13x9 baking dish if doing more than 8 rolls, or a 9.5-inch pie pan if doing 8 rolls.
  • Cover the baking dish with a towel and set in a warm place to rise for about 30 minutes, until doubled in size.

Bake and finish

  • Preheat the oven to 375F.
  • Before baking the rolls, drizzle ⅓ cup of heavy cream over the cinnamon rolls.
  • Bake for 15-20 minutes, until golden brown. Cool for about 5 minutes.
  • While the rolls cool, make the icing. In a medium bowl, mix cream cheese and butter together. Once combined, add powdered sugar, salt, and vanilla together and mix until smooth.
  • Spread the cream cheese icing over the warm cinnamon rolls. Enjoy!

Notes

*If making these ahead of time, you can cover the baking dish loosely with plastic wrap and refrigerate overnight. When ready to bake, allow the rolls to come to room temperature and double in size. Then follow baking instructions.*
Keyword Chocolate, Cinnamon, Mexican, Rolls

Pomegranate Aperol Spritz with Prosecco

This pomegranate aperol spritz is juicy and festive! Bubbly prosecco is mixed with pomegranate juice, aperol, and sparkling water for the perfect cocktail. This winter aperol spritz would be amazing for a holiday party, Christmas, or Thanksgiving!

A cocktail glass with pomegranate aperol spritz surrounded by orange and pomegranate seeds

My absolute favorite cocktail in the whole world is an aperol spritz! It is the perfect drink! Sparkly champagne and bitter aperol is a match made in heaven. So of course, I had to make an aperol spritz for the holiday season!

This winter spritz features the delicious italian liqueur of aperol! Aperol is sweet, refreshing, and citrusy. Combined with the tart taste of pomegranate makes this cocktail perfectly balanced! It is similar to a pomegranate mimosa but with aperol!

Perfect for Christmas, Thanksgiving, or any holiday! It has such a vibrant red color and winter flavor. This cocktail looks so elegant with an orange slice & pomegranate seeds on top.

If you love this winter recipe, you must try my brie bites with cranberry sauce, orange chocolate fudge loaf cake, and broccoli and brie soup.

Jump to:

ingredients 🧾

collage of aperol spritz ingredients labeled in pink and white labels

Pomegranate juice: You will need pure pomegranate juice for this cocktail. Often times, pomegranate juice will have additives & added sugar, so be sure the pomegranate juice you buy says 100% pomegranate. You only need 1 ounce of pomegranate juice.

Aperol: For this pomegranate spritz, you need 3 ounces aperol. You can find aperol at most grocery stores or liquor stores.

Prosecco: I like using prosecco for this cocktail since it is such a crisp and light bodied sparkling wine. You can also use champagne. You will need 4 ounces of bubbly.

Sparkling water: Just a splash of sparkling water pulls this cocktail recipe together. Use whatever sparkling water is your favorite, but I suggest a citrus variety. My favorite sparkling water to use is La Croix Tangerine, which tastes like sweet orange. You can also use club soda.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Add a squeeze of lime juice for extra zest! I love the combination of pomegranate and lime. When I use lime sparkling water, I also add a little squeeze of lime juice for a zing!

Use whatever juice is your favorite. This is one of those cocktail recipes that can be easily swapped and turned entirely into a different cocktail. If you feel like experimenting, try swapping the pomegranate juice for your favorite juice.

Overhead shot of a martini glass with a pomegranate aperol spritz in it

tips & tricks 👩🏻‍🍳

You can also make this in bulk! This is a great way to have a delicious cocktail at a party without having to constantly play bartender. Simply combine however many servings you need of the pomegranate juice and aperol. Create a platter with champagne flutes, bucket of ice cubes, a bottle of prosecco or champagne, whole pomegranates and orange slices. When ready to enjoy, pour some of the juice mixture in a flute & top with prosecco and sparkling water. Top with an orange wedge and some pomegranate seeds.

Use a fun cocktail glass because why not! You can put this juicy aperol spritz in any cocktail glass that you like! Try using a fun glass like a square shaped wine glass, ribbed coupe glass, or even an hourglass cocktail glass.

step by step instructions 🔪

A martini glass with a shot of pomegranate juice labeled step 1

Step #1 - Add the pomegranate. In the bottom of a wine glass, add the pomegranate juice.

Aperol added to a square martini glass labeled step 2

Step #2 - Add the aperol. Then pour the aperol on top of the pomegranate juice in the wine glass.

champagne added to a square martini glass labeled step 3

Step #3 - Add prosecco and sparkling water. On top of the pomegranate and aperol, add the prosecco and sparkling water.

orange slice with pomegranate seeds added to an aperol spritz labeled step 4

Step #4 - Stir and garnish. Mix with a bar spoon until all ingredients are combined. Top with an orange slice and extra pomegranate seeds.

serving suggestions 🍽️

Serve this cocktail in a wine glass or champagne flute with an orange slice, pomegranate seeds, and a sprig of rosemary.

For more cocktail recipes, try this pumpkin espresso martini or honey thyme gin sour!

faq's ❓

Is aperol spritz supposed to be bitter?

The cocktail should be slightly bitter but mostly citrusy and refreshing.

What kind of glass do you serve a spritz in?

You can serve a spritz in a champagne flute, white wine glass, or even coupe glass.

Is aperol spritz a brunch drink?

An aperol spritz is an amazing cocktail for brunch! It has low alcohol content but is also so refreshing and citrusy.

other cocktail recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 1 cocktail

Pomegranate Aperol Spritz

A square martini glass with a aperol spritz in it and pomegranate seeds

This pomegranate aperol spritz is juicy and festive! Bubbly prosecco is mixed with pomegranate juice, aperol, and sparkling water for the perfect cocktail.

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 ounce pomegranate juice
  • 3 ounces aperol
  • 4 ounces prosecco
  • Splash of sparkling water
  • Orange slice (for garnish)
  • Pomegranate seeds (for garnish)

Instructions

  1. In the bottom of a wine glass, add the aperol & pomegranate juice.
  2. Top with prosecco and sparkling water.
  3. Mix with a bar spoon until all ingredients are combined. Top with an orange slice and extra pomegranate seeds.

Notes

Bulk Instructions:

This is a great way to have a delicious cocktail at a party without having to constantly play bartender. Simply combine however many servings you need of the pomegranate juice and aperol. Create a platter with champagne flutes, bucket of ice cubes, a bottle of prosecco or champagne, whole pomegranates and orange slices. When ready to enjoy, pour some of the juice mixture in a flute & top with prosecco and sparkling water. Top with an orange wedge and some pomegranate seeds.

Chef Notes:

Add a squeeze of lime juice for extra zest! I love the combination of pomegranate and lime. When I use lime sparkling water, I also add a little squeeze of lime juice for a zing!

Nutrition Information:

Yield:

1

Serving Size:

1
Amount Per Serving: Calories: 562Total Fat: 3gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 19mgCarbohydrates: 92gFiber: 12gSugar: 75gProtein: 5g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

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Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Cocktails

Pumpkin Cheesecake Ice Cream with Gingersnap Cookies

What is better than combining the best fall flavor with the best summer dessert? This pumpkin cheesecake ice cream has the best natural flavor with pumpkin puree and cream cheese with swirls of gingersnap cookies. It is the perfect comfort food for this time of year!

A container of pumpkin cheesecake ice cream with crushed gingersnap cookies on top

I absolutely hate when I fall in love with an ice cream just to discover it is a limited batch flavor! My favorite beloved pumpkin cheesecake ice cream is only available a couple months a year! Well here I am recreating the limited time pumpkin cheesecake ice cream because I am addicted and need it year round.

Good gourd! This ice cream is so delicious that you will want it year round too! I love ice cream, even in the fall and winter. And this creamy ice cream with pumpkin cheesecake flavor is just the perfect cold fall treat. The ultimate ice cream upgrade!

Typically cheesecake ice cream is known to be paired with summer berries, but the pumpkin flavor with the creamy cheesecake ice cream is a match made in heaven! It tastes like the two best fall desserts... pumpkin pie & cheesecake! It also has swirls of gingersnap cookies, for that perfect crunch in the midst of a creamy bite.

On the next cool autumn day, cozy up with a warm blanket and make yourself a heaping ice cream cone with this ice cream. Or heck, just eat the whole pint of pumpkin cheesecake ice cream yourself because you can! It is sure to be your new favorite ice cream flavor!

If you love this fall dessert, you must try my chai molasses cookies, brown butter chocolate chip banana bread, and pecan pie brownies.

Jump to:

ingredients 🧾

collage of ingredients for pumpkin cheesecake ice cream labeled with pink and white labels

Cream: You will need 2 ½ cups of heavy cream as the ice cream base.

Sugar: Just 1 ½ cups white sugar is the perfect amount of sweetness. For more of a molasses flavor, try 1 cup of white sugar and ½ cup of brown sugar.

Eggs: Eggs play a very important role in a custard base ice cream. They are the secret ingredient to make it super rich! You will need 2 eggs, egg yolks and whites. They will need to be at room temperature.

Cream cheese: 16 ounces of cream cheese is needed to give this ice cream the great taste of pumpkin cheesecake! This is 2 blocks of cream cheese. Do not use low fat cream cheese.

Pumpkin puree: You will need 1 cup of pumpkin puree. Not all pumpkin is equal when it comes to cooking and baking. My favorite pumpkin puree is Libbys, which is at most grocery stores, or organic from Trader Joes. If you can't find these pumpkin purees, I would suggest making some real pumpkin puree homemade. This can be done by blending roasted pumpkin. You will need 1 cup of pumpkin puree.

Pumpkin spice: 1 whopping tablespoon of pumpkin pie spice gives this ice cream great flavor!

Vanilla: Can't have any ice cream without good quality vanilla! I like to use vanilla bean paste, but you can also use pure vanilla extract. You only need 1 teaspoon vanilla.

Gingersnap cookies: Gingersnap cookies are swirled in the ice cream batter for crunch and taste! Also, gingersnap cookies just have that crisp smell of fall. Pumpkin cheesecake ice cream with complementary graham cracker swirl would also be delicious! Whatever cookies are your favorite can be added in this ice cream.

Find the full ingredient measurements and instructions in the recipe card below!

variations & substitutions 📖

Use whatever cookie is your favorite in this pumpkin ice cream! If you are not a fan of gingersnap cookies, try whatever cookie is your favorite. Some good options are graham crackers, golden oreos, or maple cookies. You can even make my almond oatmeal chocolate chip cookies or salted caramel cookies and crush those for on top!

Do not substitute any of the dairy ingredients with a low-fat option. Ice cream relies on the fat in the dairy to make the creamy and luscious texture. If you substitute for a low fat option, you could have a icy gritty ice cream.

tips & tricks 👩🏻‍🍳

Don't skip chilling the base of the ice cream. For the best possible ice cream that is creamy and not icy, you can not skip chilling the base of the ice cream!

If you are using an ice cream maker that comes with a freezer bowl, make sure the bowl is fully frozen and moving before adding in the ice cream base. The ice cream bowl needs to be frozen before churning. It is also important that you have the bowl moving before adding the base in. If you just add the ice cream mixture into the frozen bowl without it moving, it will seize into a large chunk immediately upon contact.

step by step instructions 🔪

Four pictures showing steps 1 through 4 of how to make pumpkin cheesecake ice cream

Step #1 - Add the ingredients for the ice cream base. In a large bowl, add the 1 ½ cups of the heavy cream, sugar, pumpkin puree, pumpkin pie spice, and eggs (image 1).

Step #2 - Combine the base. Using a whisk, mix all the ingredients together until smooth and incorporated (image 2).

Step #3 - Simmer the base. Pour into a large saucepan over low heat. While constantly whisking, bring the mixture to a simmer (image 3). As soon as it begins to simmer, remove from the heat.

Step #4 - Strain the mixture. Strain the custard base through a fine mesh sieve (image 4). To ensure the mixture is super smooth, run the mixture through a cheesecloth or a mesh sieve multiple times. Set custard base aside.

Four pictures showing steps 5 through 8 of how to make pumpkin cheesecake ice cream

Step # 5 - Add the cream cheese to a bowl. In a large bowl or the bowl of your stand mixer, add the cream cheese (image 5). Make sure it is room temperature so it can properly whip.

Step #6 - Whip the cream cheese. Using a hand mixer or the whisk attachment in a stand mixer, beat cream cheese until soft and fluffy (image 6). It should look a little thicker than whipped cream but still be super creamy and light.

Step #7 - Add half of the custard base. In the bowl with the cream cheese, carefully & slowly pour in half of the ice cream base mixture (image 7).

Step #8 - Begin to combine the cream cheese and base mixture. Mix the whipped cream cheese and ice cream base together until just combined (image 8).

Four pictures showing steps 9 through 12 of how to make pumpkin cheesecake ice cream

Step #9 - Add the remaining half of the custard base. Carefully & slowly pour in the last half of the ice cream base mixture (image 9).

Step #10 - Finish combining the cream cheese and base mixture. Mix the whipped cream cheese and ice cream base together until there are no streaks and all ingredients are well combined (image 10).

Step #11 - Chill. Cover the bowl tightly with plastic wrap, having it touch the top of the mixture. Chill in the fridge for at least 4-5 hours or up to overnight (image 11).

Step #12 - Add final ingredients. Once the mixture is chilled, add in the remaining 1 cup of heavy cream and vanilla bean paste (image 12).

Four pictures showing steps 13 through 16 of how to make pumpkin cheesecake ice cream

Step #13 - Churn the ice cream. Using your freezer bowl ice cream maker, churn according to manufacturer instructions (image 13). You can use a freezer bowl attachment for your stand mixer for this step or your favorite ice cream maker.

Step #14 - Check consistency. The ice cream will be finished churning when it looks like a thick soft serve ice cream (image 14). It should not be runny. It should be thick and super creamy.

Step #15 - Layers of ice cream. Pour ⅓ of the churned ice cream into a freezer safe container, then sprinkle a layer of crushed cookies (image 15). Repeat this 3 times until all of the ice cream and cookies are layered in the container.

Step #16 - Top and freeze. Top lots of gingersnap cookies on top (image 16). Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen. Enjoy a scoop of pumpkin cheesecake ice cream in a bowl or cone!

serving suggestions 🍽️

Serve pumpkin cheesecake-flavored ice cream cold in a waffle cone or bowl with extra gingersnap cookies on top.

For more fall dessert recipes, try apple hand pies with puff pastry, orange chocolate fudge loaf cake, or apple crumble tartlets.

This ice cream goes amazingly on top of pumpkin cookies, cinnamon rolls, apple crumb tart, or alongside a pumpkin espresso martini.

Pumpkin Cheesecake ice cream being leaned against a pumpkin in an ice cream cone

storage instructions 🫙

The best possible way to store premium homemade ice cream is in an airtight container. Place a piece of plastic wrap over the top of the ice cream before sealing the lid so ice crystals don't form on top. You can also store in a loaf pan with plastic wrap on top of the ice cream.

Homemade ice cream lasts in the freezer for about 2 weeks before becoming freezer burnt.

faq's ❓

What should my ice cream look like after churning?

After the ice cream is churned, it should be the consistency of soft serve ice cream. If you continue to churn ice cream until it looks solidified like "normal" ice cream, you'll be over churning it.

How long does ice cream take to be set?

Ice cream can take 3-4 hours to fully set.

Why does my ice cream look icy?

Ice cream becomes icy when the exterior is exposed to air for a long period. This creates the surface to begin to refreeze and form crunchy unappetizing crystals on top. To avoid this from happening to your ice cream, always press plastic wrap on the surface before storing.

other fall dessert recipes

It warms me up to see you make my recipes! Tag me on instagram @essenceeats so I can see your remakes. If you made this recipe, I would love to hear your thoughts in the comment section below. Also, please leave a star rating while you're there ☆

recipe 📋

Yield: 4 pints of ice cream

Pumpkin Cheesecake Ice Cream

Container of pumpkin cheesecake ice cream with scoops of ice cream on top and gingersnap cookies

This pumpkin cheesecake ice cream has the best natural flavor with pumpkin puree and cream cheese with swirls of gingersnap cookies. It is the perfect comfort food for this time of year!

Prep Time 20 minutes
Cook Time 5 minutes
Total Chill Time 9 hours
Total Time 9 hours 25 minutes

Ingredients

  • 2 ½ cups heavy cream (divided)
  • 1 ½ cups white sugar
  • 2 eggs
  • 16 ounces cream cheese (full fat)
  • 1 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon vanilla bean paste
  • 10 gingersnap cookies (crushed)

Instructions

  1. In a large bowl, whisk together the 1 ½ cups of the heavy cream, sugar, pumpkin puree, pumpkin pie spice, and eggs.
  2. Pour into a large heavy saucepan over low heat. While constantly whisking, bring the mixture to a simmer. As soon as it begins to simmer, remove from the heat.
  3. Strain the custard base through a fine mesh sieve. To ensure the mixture is super smooth, run the mixture through a cheesecloth or a mesh sieve multiple times. Set custard base aside.
  4. In a separate large bowl using a hand mixer or in the large bowl of your stand mixer, beat cream cheese until soft and fluffy. It should look a little thicker than whipped cream but still be super creamy and light.
  5. In the bowl with the cream cheese, while beating, carefully & slowly pour in the cream mixture.
  6. Cover the bowl tightly with plastic wrap, having it touch the top of the mixture. Chill in the fridge for at least 4-5 hours or up to overnight.
  7. Once the mixture is chilled, add in the remaining 1 cup of heavy cream and vanilla bean paste.
  8. Using your freezer bowl ice cream maker, churn according to manufacturer instructions. The ice cream will be finished churning when it looks like a thick soft serve ice cream.
  9. Pour ⅓ of the churned ice cream into a freezer safe container, then sprinkle a layer of crushed cookies. Repeat this 3 times until all of the ice cream and cookies are layered in the container. Tightly cover with plastic wrap making sure the wrap is touching the top of the ice cream. Freeze for 3-4 hours until chilled and frozen.

Notes

Storage Instructions:

The best possible way to store premium homemade ice cream is in an airtight container. Place a piece of plastic wrap over the top of the ice cream before sealing the lid so ice crystals don't form on top. You can also store in a loaf pan with plastic wrap on top of the ice cream.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 532Total Fat: 39gSaturated Fat: 23gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 150mgSodium: 210mgCarbohydrates: 42gFiber: 1gSugar: 36gProtein: 6g

All nutrition facts are estimations. Please see a physician for any health-related inquiries.

Did you make this recipe?

Tag @essenceeats & #essenceeater in your post and stories on Instagram!

© Emma Essence
Cuisine: American / Category: Desserts

Spinach and Pumpkin Lasagna

The ultimate comfort food but make it fall! This spinach and pumpkin lasagna has layers of mozzarella & gruyere cheese, creamy pumpkin alfredo sauce, and sautéed spinach. This recipe takes lasagna to a whole new level.

Spinach lasagna in a big dish with a serving spatula

Nothing says comfort like a heaping serving of homemade lasagna! This pumpkin spinach lasagna is the epitome of fall comfort food.

The pumpkin alfredo sauce is savory & creamy with cheesy pumpkin flavor! It so delicious, you will want to start putting it on everything. The parmesan cheese balances out the sweet pumpkin puree, and with butter & cream it is so rich!

This pumpkin lasagna would be perfect for a cozy fall night or autumn dinner party! Everyone who tries it loves it! It will make you feel warm from the inside out.

ingredients

labeled spinach lasagna ingredients

pumpkin alfredo sauce

Butter: You will need 3 tablespoons of salted high quality butter. My favorite is Kerrygold.

Garlic: Can't have alfredo without lots of garlic. You will need 5 cloves of fresh garlic minced.

Pumpkin puree: The base of this pumpkin alfredo sauce is real pumpkin puree. Not all pumpkin is equal when it comes to cooking and baking. My favorite pumpkin puree is Libbys or organic from Trader Joes. If you can't find these pumpkin purees, I would suggest making some pumpkin puree homemade. This can be done by blending roasted pumpkin. You will need 1 cup of pumpkin puree.

Heavy cream: 2 cups of heavy cream make this alfredo sauce so rich and luscious.

Parmesan cheese: I love the sharpness the parmesan cheese adds to this sweet pumpkin sauce. You will need 1 cup freshly grated cheese.

Nutmeg: Just a pinch of nutmeg to enhance the pumpkin flavor!

spinach and pumpkin lasagna

Lasagna noodles: You will need 1 package of no boil lasagna noodles. I prefer no boil noodles because they tend to be more delicate than regular lasagna noodles, which compliments this vegetable based lasagna better. You will know if the package of lasagna sheets you buy do not need to be boiled, if it says oven ready.

Butter: You will need just 2 tablespoons of salted high quality butter to saute the vegetables.

Onion: 1 medium yellow onion is added to the spinach for texture and taste. Make sure it is finely chopped so you don't get big chunks of onion in your lasagna bite.

Garlic: 4 cloves of minced garlic are added to the spinach mixture.

Red pepper flakes: You will need ½ teaspoon of red pepper flakes. This gives the lasagna a mild but nice heat. You can also you cayenne pepper.

Spinach: The spinach is a very important aspect of this lasagna recipe since the "meaty" part of the lasagna is spinach. This recipe calls for 1 pound fresh spinach. The grocery store typically sells baby spinach in a large 1 pound containter, which would be perfect for this recipe. Don't use frozen spinach because it has too much water content and will make for a runny lasagna.

Sage: Fresh sage adds an earthy & bright flavor to the spinach mixture. You will need 1 bunch or about 10 leaves of fresh sage.

Cheese: This spinach and pumpkin lasagna has a blend of mozzarella and gruyere cheese. The meltiest cheeses! Mozzarella we all know & love and is in a traditional lasagne. I added gruyere because it is my favorite cheese! It becomes so creamy when melted and has a mild sharp flavor. Think of parmesan but melts like mozzarella! This cheese combo makes for the most ooey gooey lasagna.

piece of pumpkin lasagna

variations & substitutions

Add meat! If you are not vegetarian and want this meal to have meat, simply add it as a layer! My favorite meat to add to this lasagna is hot italian sausage. Just be sure to drain the excess oils before adding it on top of the spinach layer.

Try butternut squash instead. If you're not a pumpkin lover, the pumpkin alfredo sauce can be turned into a butternut squash alfredo sauce. Simply replace the 1 cup of pumpkin puree with butternut squash puree.

tips & tricks

Assemble with care. I know after making all the components you just want to get to assembling, but be sure to thoughtfully layer the lasagna. Add that little sauce at the bottom so the noodles don't stick. Be aware of how much of each component you have so you don't have uneven layers or run out of an ingredient. Trim ends of noodles if needed to perfectly fit the baking dish. Add a lot of sauce and cheese on top to pull the lasagna all together

Do not use pre shredded cheese! Just don't do it. Cheese if the most important ingredient in this lasagna so you want it to be melty and delicious! To get the best cheesy lasagna, shred the cheese yourself. Also, purchase the good stuff! You will never regret buying the high quality ingredient!

step by step instructions

pumpkin alfredo sauce

1. Melt butter & add garlic. In a large saucepan on medium heat, melt the 2 tablespoon butter. Once the butter is melted, add the minced garlic. Cook for about 30 seconds until fragrant.

Butter and garlic in sauce pan
Butter and garlic sauteed
Pumpkin puree added to alfredo sauce
Pumpkin puree and heavy cream added

2. Add the creams. Whisk in the pumpkin puree and heavy cream. Bring the mixture to a simmer and then add the freshly grated parmesan cheese. Stir until the cheese melts and sauce thickens, about 5 minutes.

smooth pumpkin alfredo sauce
Simmering pumpkin alfredo sauce
seasonings being added to pumpkin sauce
Final pumpkin alfredo sauce

3. Set aside. Then remove the sauce from the heat and set aside. Taste the sauce to see if you would like to add any salt or black pepper.

spinach mixture

1. Heat & melt butter. In a large skillet over medium-high heat, melt the butter.

2. Add onion & garlic. Add the diced onion and saute until softened, about 4-5 minutes. Then add the minced garlic and saute until fragrant.

Onion in large sauce pan
Onion being softened
onion garlic and sage in large saucepan
Garlic and chopped sage added to saucepan

3. Wilt spinach. In the large skillet with the onion and garlic, in batches, add the spinach. Cover the pan with the lid and allow the spinach to wilt for about 5 minutes until soft. Repeat this step until all of the spinach has been added and wilted. Be sure to scrape the bottom of the pan in between batches and add a sprinkle of olive oil if the spinach is looking dry or becoming burnt. Add the red pepper flakes.

Wilted spinach in pan
First batch of spinach being wilted
Spinach and onion in pan
Wilted spinach incorporated with the onion mixture
fresh spinach in large saucepan
Second batch of spinach added
Wilted spinach and spices in onion mixture
Completed spinach mixture

4. Set aside. Remove from the heat and set aside.

pumpkin spinach lasagna

1. Mix the cheeses. In a large bowl combine the shredded mozzarella and shredded gruyere. Mix around until the cheeses are evenly dispersed.

2. Prep your casserole dish. The size of your lasagne dish depends on the size of your noodles. You want the noodles to touch the top and bottom of the dish. I have found an 8x11 pan works best. Rub the bottom of the baking dish in softened butter or nonstick cooking spray. This isn't mandatory, but I have found that it makes it easier when cutting and serving the lasagna.

3. Pumpkin layer. The first layer of the lasagna is the layer of pumpkin sauce. In the bottom of the baking dish, add about 1 cup pumpkin sauce. Spread around until even.

4. Noodle layer. On top of the pumpkin layer, add the long strips of pasta noodles. Be sure to not overlap the noodles. The edges of noodles should touch the edges of the baking dish. If needed, trim pasta to perfectly fit into the casserole dish both width and length wise.

sauce layer in baking dish
Pumpkin alfredo sauce layer
Noodle layer in baking dish
Lasagna noodle layer

5. Spinach layer. On top of the noodles, add a hearty layer of the spinach mixture. Spread it around so it is evenly dispersed.

6. Cheese layer. On top of the spinach, generously sprinkle some cheese. Try to have it be as evenly dispersed as possible.