The Schmidty Wife

real fresh food for real fun families

Slow Cooker French Onion Soup

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No more standing over the stove, make French Onion Soup in the Slow Cooker. Let the crockpot do all the hard work, with minimal prep work you can now have this classic French soup at home with ease!

This post may contain Affiliate Links.

A white bowl filled with crockpot French onion soup and topped with baguette and cheese, garnished with thyme for serving.

How To Make French Onion Soup in the Slow Cooker

Made famous by Julia Child, French Onion Soup has become synonymous with ordering at a restaurant or standing over the stove top for what seems to be an hour.

Until now with the helpful use of the slow cooker…

Making French Onion Soup in a slow cooker is extremely easy and hands off. The catch is that it can take a while… like about 24 hours to make the soup. But it is so hands off it makes it easy!

French Onion Soup done in the crockpot is done in three steps. 

The first step is to make caramelized onions in the crockpot (I have a whole post you can look at that specifically talks about how to make caramelized onions in the slow cooker here). After you make the caramelized onions in the crockpot you’ll make the soup portion. Add broth and flavorings and let the soup simmer. Then it is time to go onto the third step.

Lastly the soup will need to be prepared for serving. The soup will be poured into ramekins or oven safe bowls then topped with little toasts and sprinkled with cheese.

The soup will then be baked in the oven to get that nice cheesy top with the toast that you know is everyone’s favorite part!

Overhead view of white bowls filled with French onion soup, topped with baguette and melted cheese for serving.

Ingredients

  • Onions – Onions are the key to French Onion Soup, if that isn’t already obvious. For this recipe we will use yellow onions to get the correct flavor of French Onion Soup. The onions should be measured by weight opposed to how many to get the correct amount. So 3 pounds, but if you don’t have a scale it is usually four medium to large onions.
  • Butter – Butter is used to make the caramelized onion, giving those onions the texture and golden brown color. Use unsalted butter because we will be adding our own salt and you don’t want onions to be overly salty.
  • Olive Oil – Olive oil will also be used to make the caramelized onions. This will help keep them smooth and silky while they cook.
  • Salt – You will use most if not all of the salt in the dish during the caramelized onion portion. You’ll use quite a bit and it is best to use either kosher salt or sea salt. If you are in a pinch and only have table salt available, use half of the amount and you can always check the saltiness of the dish later.
  • Black Pepper – This is optional but if you want to give your caramelized onions, a little bit of a pizzazz, feel free to add some freshly ground black pepper to the caramelized onions.
  • Beef Broth – The beef broth is the other large component of the soup. It is obviously going to be best to use a homemade beef broth or stock but since that is an always an option, try to buy a nicer brand at the grocery store. Since there aren’t a lot of ingredients in the soup, a lot of the flavor will come from the beef broth that you buy. Another thing to note when buying beef broth is to look for a reduced sodium version so that your soup isn’t too salty. At the store look for a broth that says either low sodium or 50% less sodium. In a pinch I would even rather grab a no salt beef broth and add your own salt to keep your soup from becoming too salty.
  • Balsamic Vinegar – Just a little bit of balsamic to add a nice flavor to the soup.
  • Brandy/Cognac – Most people consider this a must for the soup. It really adds a good flavor. If your family is not a drinking family you can leave it out, consider it optional. And don’t worry about the alcohol content, you add it before it cooks so all the alcohol will cook out before serving.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients to make French onion soup in the slow cooker laid out on a tabletop.

pro tip

I find that this recipe works best when you start the process almost exactly 24 hours before you are ready to eat. So make sure you have that in mind as you are preparing to make the soup.

instructions

Add the onions, olive oil, butter, salt, and pepper (if using) to the crockpot. Cook on low for about 14 hours. Stirring 2-3 times if available.

Collage showing the progress of making caramelized onions in the crockpot for French onion soup.

Once the onions are caramelized you are ready to start the soup. Add the beef broth, balsamic vinegar, and cognac. Stir and cook on low about 7-8 hours.

Before and after the French onion soup has simmered in the crockpot all day.
Slow cooker filled with French onion soup and a ladle showing off the soup.

To prepare for serving. Preheat the oven to 425° F. Cut the baguette into 1 inch slices, 2-3 for each bowl (depending on the size). Place on a sheet pan and bake for about 7-8 minutes until the bread is toasty.

Slices of baguette and shredded cheese on a cutting board.

Fill the soup into the bowls. Dunk and arrange on top 2-3 toasts per bowl. Top with 1/3 cup of the cheese. Place the bowls on a sheet pan for ease. Transfer to the oven. Cook about 10 minutes until cheese is nice and gooey. Be cautious when serving, the bowls are hot.

Collage showing French onion soup being out into bowls and the baguette and cheese being added on top.
Sheet pan full of uncooked and cooked French onion soup bowls covered in cheese.

tips, tricks and questions

Does it matter how you cut onions for French onion soup?

Yes. Make sure you are cutting with the grain, if you cut again the grain you will just get soggy onions that fall apart. When cutting the onion cut from the root to head, an easy way to do this is just by following the natural lines on the onion.

Also, when cutting the onions, don’t cut them too thick, trust me on this one I have made the mistake. You want them to be thin enough that they get silky and not just big chunks of onion. If you are looking for more info and helpful hints on how to get the best version of a crockpot caramelized onions you can check out my recipe for that here.

What is the best type of onion for French onion soup?

Yellow onions work best for French Onion Soup.

In a pinch you can make the Crockpot French Onion Soup with caramelized onions that aren’t made in the crockpot. You would just have to take the time to make caramelized onions on the stove top and then transfer them to the crockpot before adding the rest of the components of the soup

What cheese can I use instead of Gruyère in French onion soup?

If you can’t find gruyère cheese, shredded mozzarella makes a great substitute. (And don’t tell anyone because it isn’t the “classic” way but I think I like the mozzarella better, shh don’t tell on me).

Make sure that the ramekins or bowls you use are oven safe. Here are the cute ones that I have.

A white bowl filled with slow cooker French onion soup and topped with melted cheese, garnished with fresh thyme.

If you like this Crockpot French Onion Soup Recipe you might also like:

what to serve with this

a white platter full of simple spinach salad with cheese and walnuts

Simple Spinach Salad

A linen lined basket filled with a bunch of golden brown soft dinner rolls.

Homemade Dinner Rolls

A slice of beer bread on a cutting board propped up against a loaf of easy beer bread.

Beer Bread

A stack of 3 whole wheat chocolate chip cookie bars on a white plate showing off melty chocolate.

Whole Wheat Chocolate Chip Bars

Yield: 7 servings

Slow Cooker French Onion Soup

A spoon in a white bowl of French onion soup topped with baguette and melted cheese.

No more standing over the stove, let the slow cooker do all the work for this French Onion Soup. With minimal hands on time the crockpot does all the heavy work. Plus who doesn't love a soup with breada and cheese on top!?

Prep Time 10 minutes
Cook Time 1 day
Total Time 1 day 10 minutes

Ingredients

  • 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons (about 4 large onions)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons kosher or sea salt, plus more as needed when tasting soup
  • Freshly ground black pepper (optional)
  • 8 cups (64 ounces) reduced-sodium beef broth
  • 2 tablespoons balsamic vinegar
  • 3 tablespoons cognac/brandy (optional)

To Serve

  • baguette
  • 1/3 cup grated Gruyère cheese per bowl (about 2 cups total for 6 bowls)

Instructions

    1. Add the onions, olive oil, butter, salt, and pepper (if using) to the crockpot. Cook on low for about 14 hours. Stirring 2-3 times if available.
    2. Once the onions are caramelized you are ready to start the soup. Add the beef broth, balsamic vinegar, and cognac. Stir and cook on low about 7-8 hours.
    3. To prepare for serving. Preheat the oven to 425°F. Cut the baguette into 1 inch slices, 2-3 for each bowl (depending on the size). Place on a sheet pan and bake for about 7-8 minutes until the bread is toasty.
    4. Fill the soup into the bowls. Dunk and arrange on top 2-3 toasts per bowl. Top with 1/3 cup of the cheese. Place the bowls on a sheet pan for ease. Transfer to the oven. Cook about 10 minutes until cheese is nice and gooey. Be cautious when serving, the bowls are hot.

Notes

When making the caramilzed onions I suggest stirring them about 2-3 hours at the beginning of cooking and 2-3 hours before the onions should be done cooking.

Nutrition Information:

Yield:

7

Serving Size:

2 cups
Amount Per Serving: Calories: 370Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 20mgSodium: 2094mgCarbohydrates: 46gFiber: 4gSugar: 12gProtein: 14g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Category: Crockpot

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Easy Crockpot Caramelized Onions

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These Crockpot Caramelized Onions make wonderful toppings, sides, and even a perfect base for French Onion Soup. No more standing over the stove stirring, let the slow cooker do all the hard work.

This post may contain Affiliate Links.

A black crockpot with slow cooker caramelized onions that a golden brown with a wooden spoon.

How to Make Slow Cooker Caramelized Onions

Who doesn’t love caramelized onions?! They go well with almost everything! The biggest downside is sometimes they can be tricky to make. I mean who wants to stand over a stove for 40 minutes constantly stirring…no one.

That is why I am so excited to share how to make caramelized onions in the crockpot.

The hardest part about these caramelized onions is remembering that you have to start making the dish about 12 to 14 hours before you’re ready to use the onions.

The best way to make these is to start them the night before, and you wake up to heaven (in the form of onions).

 With these slow cooker caramelized onions there are a few things to help make the best possible results.

One way is to make sure that you are cutting the onions correctly. You want to go with the grain of the onion and not against the grain of the onion. If you are cutting against the grain of the onion they are just gonna turn to mush and fall apart. You want to make sure that you’re cut with the grain of onion so that you still get those silky smooth strands of caramelized onion. Simply make sure that you’re not cutting into slices that cutting apart the natural lines of the onion. You want to be parallel with the lines, so cut from root to head of the onion and not the other way

When cutting the onion, you also want to make sure that you’re not cutting your onion pieces too big (take this as a personal note I have definitely sliced my onions too thick a few times). If you slice too thick you might not get the results you are looking for.

Once you have your onions all sliced this recipe is basically done. You’ll add the onions to the crockpot with oil and butter.

Note that using oil and butter will yield the best result for caramelized onions so you will want to use both. 

Lastly, add salt. And if you are feeling it, some freshly cracked black pepper.

Close up of golden brown onions in a black crockpot with a wooden spoon.

Ingredients

  • Onions – What type of onions can sometimes matter when making caramelized onions but not necessarily. Let’s say you are using onions to make French Onion Soup, in that case you will want to use yellow onions. But if you’re making these for more generic use, you could really use whatever kind of onions you would like. You can even use a mixture so you can use yellow onions, red onions, or sweet onions.
  • Butter – You’ll want to use butter for the dish that helps evolve a lot of flavors as the onions are cooking. Use unsalted butter that way you have control over what the salt content is in your dish because we will be adding salt to the onions as well.
  • Olive Oil – You’ll want to make sure that you’re using extra-virgin olive oil. Th eolive oil helps give the onions a smooth and silky texture.
  • Salt – For this dish, you will want sea salt or kosher salt if you are using table salt use half of the amount.
  • Pepper –  Ground black pepper is optional. If you are using black pepper I suggest using freshly ground black pepper.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients for making crockpot onions laid out on a table top.

Instructions

Start by prepping the onions. You will need to ensure that they are cut the correct way, you want to slice them from the root to the head of the onion. Look for the natural lines on the skin of the onion and cut with those lines.

Collage showing how to cut an onion the right way to make caramelized onions by cutting with the lines of the onion.

Once the onions are all cut, hopefully you aren’t crying.

Add everything to the crockpot, mix together. Cover and cook on low for about 14 hours. Stirring 2-3 times if available.

Collage showing the steps of adding the onions and other ingredients to the crockpot and then what it looks like after the caramelized onions cook for 14 hours.

pro tip

I like to usually stir about 2 hours in to the cooking process and about 2-3 hours before they are done.

Slow cooker caramelized Onions in a black crockpot, the onions are a beautiful golden brown color.

tips, tricks and questions

A lot of slow cookers will have a built-in auto-off (at least in newer models), most slow cookers will turn off after 12-14 hours automatically.

One trick to avoid your whole house smelling like onions (because not everyone wants their house smelling like that after 12 to 14 hours of cooking) is to place the crockpot in a garage or porch area that won’t make the whole house smell like onions, this is totally up to you and your preferences.

Every crockpot is different. I noticed when looking at similar recipes that a lot of these recipes suggest about 12 hours on low. I found it more accurate to be about 14 hours in my crockpot. The first time you make this you will want to pay close attention to how long it takes in your crockpot, different brands and how old your crockpot is will affect the outcome as well as the actual temperature of your crockpot on low. If possible give yourself a little bit of wiggle room those couple hours for when your crockpot caramelized onions will actually be done.

You can using onions right away, for example you can make my Crockpot French Onion Soup Recipe or you can store these away for later. Caramelized onions can even be frozen

If you like this Crockpot Caramelized Onions Recipe you might also like:

what to serve with this

A white bowl filled with crockpot French onion soup and topped with baguette and cheese, garnished with thyme for serving.

French Onion Soup

An Italian Sausage with peppers and onions in a bun topped with fresh basil and grated parmesan cheese.

Crockpot Sausage & Peppers

over shoulder shot of a man carrying a large board filled with grilled chicken, buns, and toppings

Grilled Chicken Sandwich Board

A homemade veggie pizza cut into pieces on a wooden pizza peel surrounded by pizza toppings.

Homemade Veggie Pizza

Yield: about 2 1/2 cups

Crockpot Caramelized Onions

Slow Cooker Caramelized Onions in a black crockpot with a wooden spoon.

The perfect topping, side, or base to french onions soup. No more standing over top the stove to make caramelized onions with this foolproff method in the slow cooker!

Prep Time 10 minutes
Cook Time 14 hours
Total Time 14 hours 10 minutes

Ingredients

  • 3 pounds yellow onions, peeled, sliced, and cut into quarter-moons (about 4 large onions)
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons olive oil
  • 2 teaspoons kosher salt, plus more as needed
  • Optional: Freshly ground black pepper

Instructions

    1. Add everything to the crockpot, mix together. Cook on low for about 14 hours. Stirring 2-3 times if available.

Nutrition Information:

Yield:

10

Serving Size:

1/2 cup
Amount Per Serving: Calories: 105Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 6mgSodium: 256mgCarbohydrates: 14gFiber: 2gSugar: 6gProtein: 2g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Crockpot

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Easy Baked Salmon with Olive Tapenade

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Ready to eat in under 30 minutes this Salmon with Olive Tapenade is incredibly savory and delicious!

This post may contain Affiliate Links.

Overhead view of a white plate with a large piece of salmon topped with olive tapenade and feta cheese.

Roasted Salmon with Olive Tapenade

After testing out my olive tapenade recipe so many times I had to start to get creative on how to use tapenade. Obviously it is good with pita or crackers but I wanted to use it for more. I began to start thinking about what proteins would be best with it, I didn’t even think salmon at first but I am so overjoyed that I tried it…

BECAUSE IT IS AMAZING!

Both my husband and I basically inhaled this off of our plate, I had no idea mixing olive tapenade with fish could be so amazing.

The brininess from the olives and capers plus the creamy saltiness of the cheese offsets the richness of the salmon in every bite.

Even my 7 year old who “hates fish” ate this. I mean it isn’t a guaranteed result that it will make every little kid like fish but hey maybe it will work!?

I haven’t even gotten to the best part yet, which is that is incredibly quick and easy. Like minimal prep and ready in under 30 minutes!

Close up of a large piece of salmon on a white plate the salmon topped with a mixture of olive tapenade and feta cheese.

Ingredients

  • Salmon – When shopping for salmon I prefer to get my fresh never frozen, I also look for wild caught versus farmed. Now if you can’t get fresh wild caught salmon no worries your meal will still be good! The recipe as written will have you cooking the piece as a 1.5 pound fillet, if you prefer to use smaller portion sized fillets that totally works! Just reduce the cooking time. And don’t sweat too much about what variety of salmon you want to use there are a lot like chinook, coho, pink, sockeye, and Atlantic salmon. Use what is best available to you!
  • Olive Oil – This olive oil with go into a hot oven so extra virgin olive oil will work best. I love cooking with California Olive Ranch Olive Oil.
  • Lemon – About half of a fresh lemon for some acidity and flavor on the fish, you don’t have to drown the fish in lemon juice but just enough to get in covered.
  • Dried Oregano – Just a little to give the salmon a Mediterranean flair to accompany the tapenade!
  • Olive Tapenade – You can choose your favorite tapenade, if you quickly want to whip up a homemade version you can use my Olive Tapenade Recipe. There are also usually a few options at the grocery store too!
  • Feta Cheese – Crumbled you can use full fat or a lightened version.
  • Parsley – Some fresh parsley helps to offset the richness of the fish and brininess of the tapenade so don’t leave it out!

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make salmon with olive tapenade laid out on a tabletop.

pro tip

In this recipe I like to start my salmon out in a cold oven, this was a trick I learned from The Pioneer Women years ago and I mean years ago because I can’t even find the original source anymore! But I have been cooking it this way ever since, I find it helps keep the fish nice and tender because it doesn’t get too hot too quickly. So yes it seems weird not to preheat the oven but put the fish it, start the oven, and then start the timer.

Instructions

Place salmon on a sheet pan. Massage on the olive oil. Drizzle with fresh lemon juice. Sprinkle on the oregano.

Transfer to cold oven. Turn oven to 400° F. Bake for 20 minutes until salmon is flaky and fully cooked (internal temperature of 125º F).

Collage showing the salmon on a sheet pan before cooking and then the salmon on a plate after cooking.

While salmon is cooking in a bowl combine the tapenade, feta, and parsley.

Collage showing a bowl with olive tapenade, feta cheese, and fresh parsley and then them all mixed together.

Serve the salmon topped with the tapenade mixture. 

A plate with salmon with olive tapenade on top next to some lemon wedges.

tips, tricks and questions

Cooking time will depend on the thickness of your salmon, for thinner cuts you will want to start checking a few minutes early. 

If you want to cook the salmon in smaller serving size fillets opposed to one large fillet that is easy to do, just simply reduce the cooking time by about 5 minutes. 

I find that between the olives and feta not extra salt is needed in this dish, but if you want to lightly salt the fish before cooking feel free to add a little bit.

If you like this Mediterranean Salmon with Olive Tapenade Recipe you might also like:

what to serve with this

a small bowl of rice on a cutting board

How to Make Rice on the Stovetop

just cooked and fluffed quinoa in the pressure cooker pot

Quinoa in the Pressure Cooker

A white bowl filled with air fryer broccoli garnished with parmesan cheese and lemon wedges.

Air Fried Broccoli

Baked Potato with a slice open showing the white insides

How to make Perfect Baked Potatoes

Yield: 4 Servings

Salmon with Olive Tapenade

Overhead view of a white plate with a large cooked fillet of salmon topped with olive tapenade.

You wouldn't belive how good olive tapenade and feta cheese is on top of a nice baked piece of salmon! Not only is this absolutely delicious but so easy and quick too!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1.5 lbs salmon fillet
  • 1 tablespoon olive oil
  • 1/2 lemon, juiced
  • 1/4 teaspoon dried oregano
  • 1/2 cup olive tapenade
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons chopped fresh parsley

Instructions

    1. Place salmon on a sheet pan. Massage on the olive oil. Drizzle with fresh lemon juice. Sprinkle on the oregano.
    2. Transfer to cold oven. Turn oven to 400° F. Bake for 20 minutes until salmon is flaky and fully cooked (internal temperature of 125º F).
    3. While salmon is cooking in a bowl combine the tapenade, feta, and parsley.
    4. Serve the salmon topped with the tapenade mixture.

Notes

Cooking time will depend on the thickness of your salmon, for thinner cuts you will want to start checking a few minutes early.

If you want to cook the salmon in smaller serving size fillets opposed to one large fillet that is easy to do, just simply reduce the cooking time by about 5 minutes.

I find that between the olives and feta not extra salt is needed in this dish, but if you want to lightly salt the fish before cooking feel free to add a little bit.

Nutrition Information:

Yield:

4

Serving Size:

.37 ounces fish plus 1/4 tapenade mixture
Amount Per Serving: Calories: 526Total Fat: 38gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 125mgSodium: 514mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 41g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Seafood

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Cozy Veggie Dumpling Soup

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So cozy yet vegetable packed this Veggie Dumpling Soup is the perfect family dinner! Packed with delicious veggies and topped with light and fluffy American dumplings, you will be making this one over and over!

This post may contain Affiliate Links.

A dutch oven and bowl filled with veggie dumpling soup filled with carrots, celery, potatoes, and peas with fluffy dumplings on top.

Veggie and Dumpling Soup

I have been making a version of this extremely cozy and comforting soup for my family for years. Usually with whatever veggies were left in the fridge that needed to be used up, the kids (and my husband) would get so excited for the fluffy cloud dumplings on top of their soup!

Well my family loved this meal so much I figured I should share it with everyone!

In my opinion it is the perfect vegetarian comfort food. Full of veggies, not overly heavy with the plump dumplings on top. Pretty much lightened up comfort food at its finest.

If it isn’t obvious this a a twist on classic chicken and dumplings, which yes is equally as good but why can’t the veggies get the focus?!

With this version I also did by best to keep this on the lighter end which means the soup is just broth based with no added milk or heavy creams. Don’t worry though the dumplings are still legit, I still wanted to make this cozy after all!

This is for sure one of those meals you could make every week during the winter and be pleased every time!

Close up of a dutch oven filled with veggie soup topped with American dumplings.

Ingredients

When you scroll down to the recipe card for the detailed ingredients you will see that I have separated the list into the ingredients for the soup and dumplings separate. This list might seem long at first but a lot of the things hopefully are items you already have at home like flour, baking powder, and olive oil.

  • Onion – The base of this soup basically starts with a traditional mirepoix, which is diced onions, carrots, and celery. A classic soup starter.
  • Carrots – For the carrots in a mirepoix (as well as the celery) most often they are diced smaller, in the recipe I chose to leave them a little chunkier in half circles. If you wish for a smaller diced veggies you can totally go for it!
  • Celery – The third part of the mirepoix. As a side note often times you can find a mirepoix mix in the frozen veggie aisle, something to think about if you are short on prep time.
  • Garlic – Now I didn’t want this dish overwhelmed with garlic but I wanted a touch so use 1 or 2 cloves of garlic freshly minced.
  • Baby Potatoes – Potatoes work so perfect to help ‘bulk’ out the veggies in the soup. Baby potatoes work best because first off the are easier to prep by quickly cutting in half (no peeling!) and second they hold their shape and don’t dissolve into the soup. I found that I liked the red baby potatoes best but other colors will work just as well.
  • Frozen Peas – And then the perfect pop of color! The frozen peas will get added after the bulk of the soup cooks right before the dumplings go in.
  • Olive Oil – Olive oil at the base of the soup, if you would rather use butter for this part you totally can!
  • Veggie OR Chicken Broth – So obviously if you are vegetarian you use veggie broth. BUT if you aren’t and want to use chicken broth it works great in this soup, I often have made this veggie dumpling soup in the past using my own homemade chicken broth.
  • Salt – Salt for the dumplings, you will also want to taste your soup to see if additional salt needs to be added before you add the dumplings to the top.
  • Dried Thyme – Thyme will go in both the dumplings and the soup. I found the thyme so cozy but you could add additional or other herbs if you wanted. Parsley, dill, or rosemary would all be amazing in this soup.
  • All Purpose Flour – For the dumplings.
  • Baking Powder – For the dumplings to rise.
  • Unsalted Butter – Melted butter will be used to make these quick dumplings.
  • Milk – And finally milk for the dumplings, I have used whole milk for the best flavor but any amount of fat should work.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make veggie dumpling soup laid out on a tabletop.

pro tip

Feel free to swap out veggies! Try subbing green beans, cabbage, or zucchini just to name a few ideas!

instructions

Add olive oil to large pot (with a lid) over medium high heat. Once hot add diced onion, carrots, and celery. Sauté about 5 minutes.

Steps of making the veggie dumpling soup showing adding olive oil and the mirepoix mixture.

Add the minced garlic and cook 1 minute.

Steps of making the veggie dumpling soup showing sautéing the veggies and adding garlic.

Add the potatoes, salt, thyme, and broth. Cover and bring to boil. Reduce heat to medium. Simmer covered 10 minutes.

Steps of making the veggie dumpling soup showing adding potatoes to the pot with the seasoning and broth.

Make dumplings while the soup simmers.

Bowl with flour, baking powder, salt, and thyme for making dumplings for on top of soup.
Butter and milk being added to the flour mixture and mixed together to make small dumplings for topping soup.

Combine the dry ingredients in a bowl and stir to mix. Add the milk and melted butter to the bowl overetop the dry ingredients, stir with spatula until just mixed. Don’t overmix. Divide dumpling dough into 15-16 even pieces.

Once the soup has finished it’s time simmering stir in the peas. Place dumplings spread out on top. Cover and cook 15 minutes with no peaking. Dumplings will be ready when a toothpick comes out clean.

Steps of making the veggie dumpling soup showing after the soup has simmered and the frozen peas get added.
Steps of making the veggie dumpling soup showing adding the raw dumpling dough and what it looks like after the dumplings are cooked.
A white bowl filled with veggie soup topped with fluffy dumplings.

tips, tricks and questions

What is the secret to good dumplings?

Don’t over work the dough. Handle the dumpling dough gently, if the dough gets overworked the dumplings might come out dense opposed to to light and fluffy. If the dough looks a little lumpy it is totally okay!

What is usually in soup dumplings?

Dumplings can be an extremely confusing term when used in food because all over the world they mean something different. In this soup we are making American Dumplings which are essentially flour biscuits on top of soup.

A large pot filled with vegetable soup topped with fluffy dumplings.

If you like this Veggie Dumpling Soup Recipe you might also like:

what to serve with this

a white platter full of simple spinach salad with cheese and walnuts

Simple Spinach Salad

Hibiscus Iced Tea Sparkler in a glass with ice and limes

Hibiscus Iced Tea Sparkler Mocktail

Whiskey glasses on a table filled with ice and Irish Lemonades, garnished with lemon peel and mint leaves.

Irish Lemonade Cocktail

spoonful of lemon whipped greek yogurt in a jar

Lemon Whipped Greek Yogurt

Yield: Serves 4

Veggie Dumpling Soup

Overhead view of a dutch oven filled with veggie dumpling soup with carrots, celery, peas, and potatoes topped with dumplings.

This cozy soup is filled with tons of vegetables and topped with fluffy american style dumplings making a great vegetarian comfort food.

Prep Time 5 minutes
Cook Time 33 minutes
Total Time 38 minutes

Ingredients

Soup:

  • 1 onion, diced
  • 2 carrots, in half coins
  • 2 celery stalks, diced
  • 1-2 cloves garlic, minced
  • 1.5 pound baby potatoes, halved
  • 1 cup frozen peas
  • 3 tablespoons olive oil
  • 4 cups veggie/chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried thyme

Dumplings:

  • 2 cups (250g) all purpose flour
  • 2 teaspoons baking powder
  • 3/4 teaspoon salt
  • 1/4 teaspoon dried thyme
  • 3 tablespoons unsalted butter, melted
  • 3/4 cup milk

Instructions

    1. Add olive oil to large pot over medium high heat. Once hot add diced onion, carrots, and celery. Sauté about 5 minutes.
    2. Add garlic cook 1 minute. Add potatoes, salt, thyme, and broth. Cover and bring to boil. Reduce heat to medium. Simmer covered 10 minutes.
    3. Make dumplings while the soup simmers. Combine the dry ingredients in a bowl and stir to mix. Add the milk and melted butter to the bowl overetop the dry ingredients, stir with spatula until just mixed. Don't overmix. Divide dumpling dough into 15-16 even pieces.
    4. Once the soup has finished it's time simmering stir in the peas. Place dumplings spread out on top. Cover and cook 15 minutes with no peaking. Dumplings will be ready when a toothpick comes out clean.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

4

Serving Size:

1/4 the soup & 3-4 dumplings
Amount Per Serving: Calories: 1029Total Fat: 43gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 25gCholesterol: 28mgSodium: 2282mgCarbohydrates: 106gFiber: 15gSugar: 9gProtein: 56g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Soup

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Blueberry Energy Balls (For Seed Cycling)

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These Blueberry Energy Balls are sure to be a new favorite! Made with sesame seeds and sunflower seeds these energy bites can be used for seed cycling or just a healthy snack!

This post may contain Affiliate Links.

Bowl of purple colored blueberry energy balls surrounded by freeze dried blueberries.

Blueberry Sesame and Sunflower Seed Energy Balls (For Seed Cycling)

These blueberry energy balls were developed to be used for seed cycling but the whole family loved them so much they turned from just being for me to becoming a family favorite.

What is Seed Cycling?

If you aren’t familiar with seed cycling it is the concept that there are certain nutrients are needed to support the female body during the different phases of her cycle. Women can help get these certain nutrients that are predominantly in different seeds by cycling through different seeds throughout her cycle.

Most commonly in the first phase (which is the first half of the cycle) you would have flaxseed and pumpkin seeds everyday.

In the second phase (the second half of the cycle) you would have sesame seeds and sunflower seeds. That is what these energy balls were made for!

Now I am not an expert into how this works or if you should try it. A lot of what I learned I read in the book The Better Period Food Solution by Tracy Lockwood Beckerman MS, RD, CDN. It is worth a read if you want to dig in further!

What I will say is that seeds in general are a healthy food often containing many nutrients our body needs so whether you are just wanting a new energy ball recipe or wanting to try out seed cycling this is a great recipe to try!

Last note before the recipe this is also a great energy balls recipe for nut allergies! Because the base is seeds and there are no nuts making it allergy friendly.

Overhead view of a bowl filled with purple colored blueberry energy balls.

Ingredients

  • Freeze Dried Blueberries – Freeze dried blueberries are found at most grocery stores and you can also buy them online, places like on Amazon.
  • Sesame Seeds – Raw sesame seeds. Sesame seeds are high is monounsaturated fat, Iron, Omega-6, and Calcium.
  • Sunflower Seeds – Raw sunflower seeds (unsalted too). Sunflower seeds are high in phosphorus, Vitamin E, Polyunsaturated Fats, Vitamin B6, and Vitamin C.
  • Medjool Dates – Make sure the pits are removed!
  • Oats – These can be either old fashioned or quick oats. Just don’t use steel cut oats!
  • Cinnamon – For flavor, I though the cinnamon blended nicely with the blueberry, sort of like a pie!

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make blueberry energy balls laid out on a table top.

pro tip

These blueberry energy balls will last about 2 weeks in the fridge. If you want to freeze them they can last a few months!

Instructions

Add all of the ingredients to a food processor. Process together about 20 seconds. Add 1 tablespoon water. 

Continue to process until the ingredients start to form one big ball together about 1 minute. 

Collage showing the ingredients in a food processor and everything blended together in a large clump.

Transfer the mixture to a clean work area and divide into 16 equal pieces. Make each piece into a ball by rolling together between your hands. These store best in the refrigerator in an air tight container.

Close up of purple blueberry energy balls in a bowl.

tips, tricks and questions

Are energy balls healthy?

These energy balls are jam packed with nutrients the body needs!

Some ideas to add variety:

  • Try adding a little lemon zest instead of cinnamon.
  • Replace the seeds with flax seeds and pumpkin seeds to make seed cycling phase 1 energy balls.
  • Roll the balls in coconut flakes when they are newly formed.

If you like this Blueberry Sesame Seed Energy Balls Recipe you might also like:

what to serve with this

A glass filled with light brown banana chai smoothie garnished with a cinnamon stick, star anise, and a dusting of ground spices.

Banana Chai Smoothie

A large glass with a metal straw filled to the top with an energizing green smoothie, topped with chia seeds.

Energizing Green Smoothie

Overhead view of a wood cutting board piled high with apple slices covered in peanut butter, granola, dried cranberries, and mini chocolate chips.

Apple Nachos

milk being poured into a glass of homemade cold brew coffee making milk and coffee swirls in the glass

How to Make Cold Brew Coffee

Yield: makes 16 balls

Blueberry Energy Balls

White and yellow bowl filled with purple blueberry energy balls.

Filled with the ingredients needed for seed cycling like sesame seeds and sunflower seeds these blueberry energy bites are a great nutritious snack!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1/2 cup freeze dried blueberries
  • 1/2 cup sesame seeds
  • 1/2 cup raw unsalted sunflower seeds
  • 10 medjool dates, pits removed
  • 1 cup old fashion or quick oats
  • 1/2 teaspoon ground cinnamon

Instructions

  1. Add all of the ingredients to a food processor. Process together about 20 seconds. Add 1 tablespoon water.
  2. Continue to process until the ingredients start to form one big ball together about 1 minute.
  3. Transfer the mixture to a clean work area and divide into 16 equal pieces. Make each piece into a ball by rolling together between your hands. These store best in the refrigerator in an air tight container.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

2 balls
Amount Per Serving: Calories: 259Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 0mgSodium: 493mgCarbohydrates: 32gFiber: 5gSugar: 24gProtein: 4g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Snacks

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Banana Chai Smoothie

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This Chai Spice Smoothie is plant packed and tastes like warm and spicy chai. Perfect breakfast or snack!

This post may contain Affiliate Links.

A glass filled with light brown banana chai smoothie garnished with a cinnamon stick, star anise, and a dusting of ground spices.

Chai Spice Smoothie

This cafe near my house has the best smoothies and ‘transformational’ lattes. All these beverages are filled with amazing flavors and crazy ingredients like adaptogens! Everything they serve is pretty seasonal and at one point they had a delicious Chai Smoothie and I loved it!

So after I refined my Chai Spice Blend I knew I would work on a smoothie.

Now this Banana Chai Spice Smoothie isn’t filled with mushroom adaptogens or anything too out of the ordinary because I wanted to make it easy to make at home BUT it is full of plant power!

And yes you will have to hop over to my recipe for Chai Spice Mix but trust me it is so good to have on hand, not just for smoothies but it is so good in muffins, pies, and breads as well!

A glass filled with light brown banana chai smoothie garnished with a cinnamon stick, star anise, and a dusting of ground spices.

Ingredients

  • Frozen Banana – Using a frozen banana at the base helps get a really nice consistency for the smoothie, nice and frosty like. If you still want to make the smoothie but don’t have a frozen banana you can make it with a not frozen banana but it might not have the the same consistency. You would also want to probably include some ice to keep it cold.
  • Frozen Riced Cauliflower – It took me like a really long time to get on the cauliflower in my smoothie game. To be honest I am not sure if I like being tricked into eating a vegetables, maybe I am a little like a kid in that way. BUT honestly you can’t tell it is in there otherwise I wouldn’t include it, I swear! Also to note make sure you are using plain riced cauliflower and not a seasoned one!
  • Medjool Date – For sweetness in this smoothie I thought a date tasted best, for extra sweetness you can definitely add 2 dates. You can also swap out for maple syrup or honey instead.
  • Chai Spice Mix
  • Milk your Choice – Your favorite milk works best here. I am a cow’s milk drinker so that is what I used.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make a banana chai smoothie laid out on a table top.

pro tip

If you are a smoothie lover, prep bananas specifically for smoothies by peeling them and then adding to the freezer to freeze. So easy to just throw the smoothie in when you need it.

Instructions

Remove the pit from the date if necessary. (Don’t forget and learn the hard way like I did, I thought my blender was going to explode!)

Add all the ingredients to a blender (a single serve blender works great here). Blend until smooth. Enjoy!

Steps 1 in making a banana chai smoothie, adding the banana and cauliflower.
Steps 2 in making a banana chai smoothie, adding the dates, spices, and milk.
Glass cup filled with light brown banana chai smoothie garnished with cinnamon stick, star anise, and a dusting of spices.

tips, tricks and questions

Is this banana chai smoothie healthy?

Healthy is a relative term but in a general sense yes this smoothie is healthy. Bananas & Cauliflower are both high in fiber, medjool dates are high in antioxidants, and most milks are high in protein.

If you are looking for a few additions to your smoothie you could try vanilla protein powder, a bit of peanut butter, or a small handful of fresh/frozen cranberries.

If you like this Banana Chai Smoothie Recipe you might also like:

what to serve with this

A stack of 3 blender flourless banana muffins with mini chocolate chips making a muffin tower with a plate of muffins in the background.

Flourless Banana Muffins

a stack of fresh cooked spinach sausage egg muffins

Spinach Sausage Egg Muffins

A white bowl on a blue towel filled with cottage cheese and apples with granola and ground cinnamon with a spoon ready to eat.

Apple Cinnamon Cottage Cheese Breakfast Bowl

Avocado breakfast sandwich sitting on a teal plate.

Avocado Breakfast Sandwich

Yield: 1 serving

Banana Chai Smoothie

Close up of a light brown banana chai spice smoothie in a glass garnished with a cinnamon stick, star anise, and a dusting of ground spices.

An easy to make plant packed chai spice smoothie made with bananas and cauliflower!

Prep Time 5 minutes
Total Time 5 minutes

Ingredients

  • 1 frozen banana
  • 1/2 cup frozen riced cauliflower
  • 1 medjool date
  • 1 teaspoon chai spice mix
  • 1/2 cup milk your choice

Instructions

  1. Remove the pit from the date if necessary.
  2. Add all the ingredients to a blender (a single serve blender works great here). Blend until smooth. Enjoy!

Notes

Feel free to add protein powder to bulk up your smoothie, I suggest using vanilla flavored but I feel like a coffee flavored one might be really good too.

Nutrition Information:

Yield:

1

Serving Size:

1 smoothie
Amount Per Serving: Calories: 245Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 74mgCarbohydrates: 53gFiber: 6gSugar: 38gProtein: 7g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Snacks

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Arugula and Golden Beet Salad

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This delicious Roasted Golden Beet and Arugula Salad is easy to make. With simple ingredients like golden beets, arugula, walnut, and feta cheese it is a great salad to share with family and friends.

This post may contain Affiliate Links.

A platter filled with arugula and topped with roasted beets, walnuts, and feta.

Arugula and Golden Beet Salad Recipe

For me this season has been the season of the beets. Not only was I working on my Root Veggie Tarte Tatin recipe that has golden beets but my local farm weekly veggie box that I subscribe to has sent a lot of beets both golden and red. And I have been loving it, personally I am a big fan of beets!

Personally have fallen in love with golden beets, sometimes called yellow beets they can be a little harder to find but totally worth it. Golden beets tend to have a smoother and sweeter taste than the red variety. So even those who “don’t like beets” tend to find that they ill enjoy roasted golden beets.

Beets are also awesome because they are a nutrient powerhouse. Gold beets are an excellent source of folate, manganese, beta-carotene, and are a very good source of potassium, copper, and fiber. They also contain magnesium, phosphorus, vitamins B6 and C, and iron. Not to mention that they are filled with antioxidants mostly due to the phytonutrients called betalains that give them their bright color!

So you can feel great about digging into this salad!

Overhead view of a white platter filled with arugula and topped with roasted golden beets, walnuts, and feta cheese.

Ingredients

  • Golden Beets – Sometimes called yellow beets this variety is a little harder to find than the red variety.
  • Salt – Just a little salt for cooking the beets.
  • Olive Oil – Since the olive oil isn’t being cooke you will want to make sure it is good tasting olive oil and not rancid. I like to use California Olive Ranch, not an add just a fan.
  • Arugula – I thought arugula was the perfect lettuce for this salad because it has a bit of “spiciness” to offset the sweet beets. A spring mix or baby spinach would also work!
  • Feta – Some crumbled feta goes such a long way in this recipe!
  • Walnuts – Walnuts for some crunch, you will want to make sure they are roughly chopped.
  • Balsamic Vinegar – Just a splash of balsamic vinegar for the arugula, for a little bit more zip you could also use balsamic reduction.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Overhead view of ingredients needed to make golden beet and arugula salad.

Instructions

Pre-heat the oven 350° F. Line a sheet pan with foil. 

Peel and thinly slice the beets. Add the beets to the sheet pan and toss with one tablespoon of the olive oil. Lightly salt. 

Transfer the beets to the oven, cook 10 minutes. Gently flip the beets. Cook another 10-15 minutes until soft.

Sheet pan showing the process of roasting golden beets.

While the beets are cooking prepare the salad. Add the arugula to a large bowl. Drizzle in 1 tablespoon of olive oil and toss well so it is fully coated. If more is need add another tablespoon of olive oil and toss. Sprinkle the balsamic onto the arugula and toss. 

Dressing arugula in a bowl with tongs.

Top the arugula with the feta and walnuts. Once the beets are done add them to the salad. Toss and serve.

Steps one of building a golden beets salad adding the feta cheese.
Steps two and three of building a golden beets salad adding the walnuts and roasted beets.
A platter of arugula tossed with feta, walnuts, and golden beets.

tips, tricks and questions

Are golden beets as healthy as red beets?

Yes, they share all of the same health benefits!

What do golden beets taste like?

I find golden beets to be more milder as far as the earthiness goes than a red beet. They are smooth and get pretty sweet once they are roasted.

Close up of golden beets onto top of a bed of arugula with feta cheese and chopped walnuts.

If you like this Golden Beet Salad Recipe you might also like:

what to serve with this

Whiskey glasses on a table filled with ice and Irish Lemonades, garnished with lemon peel and mint leaves.

Irish Lemonade

a meal with roast chicken on a table

Easy Roast Chicken

Large white serving bowl filled with carrots, baby potatoes, and juicy pot roast chunks garnished with little specks of parsley.

Crockpot Pot Roast

overhead shot of a cast iron on a table filled with apple crisp topped with ice cream and part of it scooped up with a spoon

Grilled Apple Crisp

Yield: 2 large or 4 medium salads

Golden Beet Arugula Salad

A platter of arugula topped with golden beets, walnuts, and feta cheese.

A simple salad with arugula, golden beets, feta, and walnuts.

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

Ingredients

  • 3 golden beets
  • Salt to taste
  • 2 - 3 tablespoon olive oil, divided
  • 5 ounces arugula
  • 1/2 cup crumbled feta
  • 1/2 cup chopped walnuts
  • 2 teaspoons balsamic vinegar

Instructions

    1. Pre-heat the oven 350° F. Line a sheet pan with foil.
    2. Peel and thinly slice the beets. Add the beets to the sheet pan and toss with one tablespoon of the olive oil. Lightly salt.
    3. Transfer the beets to the oven, cook 10 minutes. Gently flip the beets. Cook another 10-15 minutes until soft.
    4. While the beets are cooking prepare the salad. Add the arugula to a large bowl. Drizzle in 1 tablespoon of olive oil and toss well so it is fully coated. If more is need add another tablespoon of olive oil and toss. Sprinkle the balsamic onto the arugula and toss.
    5. Top the arugula with the feta and walnuts. Once the beets are done add them to the salad. Toss and serve.

Notes

This salad can be served with the beets warm or cold!

Nutrition Information:

Yield:

4

Serving Size:

1/4th of the salad
Amount Per Serving: Calories: 265Total Fat: 24gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 18gCholesterol: 17mgSodium: 357mgCarbohydrates: 8gFiber: 2gSugar: 5gProtein: 6g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Salads

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Puff Pastry Cheesy Pesto Pinwheels

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These easy Pesto Puff Pastry Pinwheels are sure to be a party favorite! With only 3 ingredients these pinwheels are the perfect appetizer!

This post may contain Affiliate Links.

Pesto pinwheels on a platter with the one in the center of focus showing off the melty cheese and pesto center.

Easy Cheesy Pesto Pinwheels

These are my kids’ new favorite thing. They both devour them the minute they get out of the oven. So it is safe to say these are perfect to bring to a party or family get together. You know they are going to be a crowd pleaser!

They are especially great because they are only 3 ingredients! They also take minimal effort and can fully be made ahead of time and reheated when you are ready to serve. As we speak I have a dozen of these in my freezer just waiting for a Christmas or New Years Eve party!

I think part of what makes this recipe so great is that you get the flaky puff pastry and the savory pesto but the warm stringy mozzarella is what really pulls it together.

I think the hardest part is remembering to take out the puff pastry to it is thawed when you are ready to make them!

Overhead view of pesto pinwheels on a white platter.

Ingredients

  • Puff Pastry Sheets – To make 24 you will need two sheets of puff pastry, luckily that is usually how many come in a pack! To make sure that the puff pastry rolls up correctly you all want to make sure it is fully thawed by the time you are ready to assemble the pesto pinwheels, it usually takes them 40 to 60 minutes to thaw.
  • Pesto – Prepared pesto of your choosing. Choose your favorite store bought brand, you can also use homemade pesto as well!
  • Sliced Mozzarella Cheese – An 8 ounces pack of clued mozzarella should be about 10 slices. You will just want to make sure you have enough to be able to cover most of the puff pastry.
Ingredients needed to make pesto pinwheels including puff pastry, mozzarella, and pesto.

Instructions

Roll out the thawed puff pastry sheets. On one puff pastry lay out half of the cheese slices, cutting the cheese in half if needed to cover most of the puff pastry. Repeat with the other puff pastry and remaining cheese. 

Steps for making pesto pinwheels showing puff pastry rolled out and cheese laid on top.

On each puff pastry use 3 tablespoons of pesto, scoop the pesto over the cheese. Spread the pesto out on top of the cheese. 

Steps for making pesto pinwheels showing pesto being spread on top of the cheese.
Steps for making pesto pinwheels showing the puff pastry being rolled int a log shape with everything in it.

Roll up each puff pastry into a log shape, trying to keep the shape tight. Leave seam side down on a plate or pan. Transfer to the fridge for 20 minutes. 

Preheat the oven to 400º F. Place parchment paper on 2 sheet pans. 

Steps for making pesto pinwheels showing slicing the pesto pinwheels into even sized pieces.

On a cutting board seam side down cut each log into 12 even pinwheels, 24 total. Place 12 on each sheet pan, leaving at least an inch space between each one. 

Transfer to the oven, bake 15 minutes until golden brown. Serve immediately (or see note below for freezing)

Steps for making pesto pinwheels showing before and after baking the pesto pinwheels in the oven on a baking sheet.

pro tip: Freeze/Make Ahead

To make ahead the best thing to do is freeze these after they are fully cooked. Make the pinwheels, once fully cooled transfer to a freezer ziplock bag. Be gentle not to crush them (12 fit best in a gallon bag). If possible use a straw to suck out any extra air in the bag to prevent freezer burn. Transfer to the freezer. Keeps in the freezer about 3 months. To reheat preheat oven to 400º F. Line a baking sheet with the frozen pesto pinwheels and transer to the oven. Bake for 10 to 15 minutes until the pinwheels are hot.

A white platter filled with pesto pinwheels.

tips, tricks and questions

Do you freeze pinwheels before or after cooking?

After! Check out the pro-tip above for more info on how to freeze.

Note that in order to make sure the puff pastry doesn’t get soggy don’t use too much extra pesto or it might affect the puff pastry This is also the reason I spread the pesto on the cheese instead of the puff pastry, to avoid any sogginess!

Recipe Variations:

  • Try a Flavored Pesto, like sun-dried tomato or I have even seen buffalo pesto at the store (how good does that sound!?).
  • Add a layer of Prosciutto, add a layer of prosciutto before of after the cheese.
  • Add a good sprinkle of Parmesan Cheese for a little extra nuttiness and cheesiness.
  • Try adding a filling like Sun Dried Tomatoes!

If you like this Cheesy Pesto Pinwheel Recipe you might also like:

what to serve with this

A stemless wine glass filled with White Christmas sangria filled with green pears, limes, and fresh cranberries.

White Christmas Sangria

A black crockpot filled with Christmas wassail topped with apple and orange slices, cinnamon sticks, and cloves.

Crockpot Wassail

a snack platter perfect for a large group

Sheet Pan Snack Platter

A plate of raspberry thumbprint cookies with the cookie the middle has a bite taken out revealing a soft dough.

Raspberry Thumbprint Cookies

Yield: 24 pinwheels

Pesto Pinwheels

Close up of a cheesy pesto pinwheel on a platter showing off the melty cheese and pesto in puff pastry.

These 3 ingredient cheesy appetizers are sure to be a party favorite, Pesto Puff Pastry Pinwheels are easy to make and delicious!

Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes

Ingredients

  • 2 thawed puff pastry sheets
  • 6 tablespoons pesto
  • 10 slices low-moisture mozzarella cheese

Instructions

  1. Roll out the puff pastry sheets. On one puff pastry lay out half of the cheese slices, cutting the cheese in half if needed to cover most of the puff pastry. Repeat with the other puff pastry and remaining cheese.
  2. On each puff pastry use 3 tablespoons of pesto, scoop the pesto over the cheese. Spread the pesto out on top of the cheese.
  3. Roll up each puff pastry into a log shape, trying to keep the shape tight. Leave seam side down on a plate or pan. Transfer to the fridge for 20 minutes.
  4. Preheat the oven to 400º F. Place parchment paper on 2 sheet pans.
  5. On a cutting board seam side down cut each log into 12 even pinwheels, 24 total. Place 12 on each sheet pan, leaving at least an inch space between each one.
  6. Transfer to the oven, bake 15 minutes until golden brown. Serve immediately or see notes for freezing.

Notes

To make ahead the best thing to do is freeze these after they are fully cooked. Make the pinwheels and once fully cooled transfer to a freezer ziplock bag, being gentle not to crush them (12 fit best in a gallon bag). If possible use a straw to suck out any extra air in the bag to prevent freezer burn. Transfer to the freezer. Keeps in the freezer about 3 months. To reheat preheat oven to 400º F. Line a baking sheet with the frozen pesto pinwheels and transer to the oven. Bake for 10 to 15 minutes until the pinwheels are hot.

Nutrition Information:

Yield:

24

Serving Size:

1 pinwheel
Amount Per Serving: Calories: 69Total Fat: 6gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 10mgSodium: 100mgCarbohydrates: 2gFiber: 0gSugar: 0gProtein: 3g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Appetizers

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Whipped Feta Dip with Garlicky Honey

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A great appetizer dip for sharing this Whipped Feta Dip with Garlicky Honey is sure to impress at a party! A soft and creamy base of salty whipped feta topped with an easy to make garlicky honey is absolutely delicious!

This post may contain Affiliate Links.

Overhead view of a gray bowl filled with whipped feta dip with honey and garnished with pistachios and parsley.

Whipped Feta and Honey

Everyone loves a good dip, and this Whipped Feta Dip with Garlicky Honey will be no exception.

I tasted tested a bunch of appetizers out on a group of friends and this one was the winner of the bunch!

I mean what isn’t to love about a fluffy feta dip topped with garlicky spicy honey?!

Plus this dip can be prepped ahead of time and put together when it is time to eat, perfect for and party or get together!

Ingredients

  • Olive Oil – The olive oil in this dish will be used most for taste and texture and will not be cooked so it is best to use a good tasting olive oil here, you don’t want anything rancid going into the dip! I like to use California Olive Ranch 100% California Olive Oil, not an ad just a big fan.
  • Feta Cheese – The star of the dish! For this recipe I found it easiest to but it buy the block if that is available. If not crumbled feta will certainly work well!
  • Cream Cheese – Cream cheese is used to help mellow out the flavor but also give this dip a really lush creaminess. I like to use regular cream cheese but you can certainly substitute for a lower fat content cream cheese.
  • Lemon – Use a fresh lemon! Of course it is dependent on the size but you will probably use about 1 full lemon.
  • Garlic – Like A LOT! For a recipe this size using 5 cloves is pretty bold but it totally makes the dip. I kept thinking when I got done mincing it that maybe it would be too much but it never was!
  • Honey – We are turning this honey garlicky and slightly spicy with by adding the garlic and red pepper flakes. It balances out so well and makes the perfect topping for the salty whipped feta cheese.
  • Red Pepper Flakes – With the red pepper flakes you can make this dip spicier (or even less spicy I suppose if you wanted to leave them out). As written the red pepper flakes aren’t too pronounced it is a slight spiciness and flavor (which passed the okay of my friends who aren’t spicy people), it is meant to compliment the garlic and not over power. If you love the idea of it being spicier you can double the amount of red pepper flakes!
  • Pistachios – Pistachios are a great garnish for the top, they give a little crunch for texture.
  • Parsley – A little parsley for garnishing as well, not only a little pop of color but freshness as well to add to the top.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make whipped feta with honey laid out on a table top.

pro tip

I think this is best served with little toasts! Use an artisanal bread like sourdough. Cut this bread into slices, lightly grease with olive oil, and place in a 450º oven for about 10 minutes, but this will vary with what kind of bread you use so check on the bread every 3 minutes or so. Once cool enough to handle cut the toast into serving pieces to serve along side the dip.

Instructions

Heat a small saucepan over medium heat. Add or spray a small amount of cooking oil into the saucepan. Add the minced garlic and sauté about 2 minutes to soften the garlic but be careful to make sure that none of it gets brown. 

Add in the red pepper flakes and cook with the garlic about 30 seconds to release the aromas. Add in the honey. Stir everything together and remove from the heat before it starts to get to bubbly. Set aside and let the garlic honey mixture rest and cool down while you make the whipped feta.

Collage showing the cooking of the garlic to make the garlicky honey.

Add the olive oil, feta, cream cheese, and lemon juice to a food processor. Blend together until smooth about 1 minute.

A collage showing a food proccoer with the ingredients for whipped feta and then the whipped feta after being blended.

Transfer the whipped feta to a serving platter, making indentations with the back of spoon in the center as a place for the honey to pool. 

Whipped feta in a gray serving bowl with indentations to hold the honey.

Slowly drizzle the garlic honey over the whipped feta. Top with the chopped pistachios and parsley. Serve with toasted bread or crackers. 

Overhead view of a gray bowl filled with whipped feta cheese and topped with honey and garnished with pistachios and parsley.

tips, tricks and questions

Ideas for Serving:

  • Toasts
  • Crackers
  • Pita Bread

Prep Ahead:

To prep this dip ahead of time you will want to make the three different parts, store them separately, and then put together when it is time to eat.

Make the honey with garlic and red pepper flakes. Cool down and store in an airtight container on the counter. Since it is honey you should be able to keep this on the counter for as long as you need.

Make the whipped feta dip. Make the dip and store in the fridge. For serving this dip is best at room temperature so make sure you take it out 30 to 60 minutes before you plan on serving.

Prep the pistachios and parsley. For quick garnishing when you are ready to serve have the pistachios and parsley chopped and in a little container.

How long will whipped feta last in the fridge?

If stored properly with an airtight container this dip should last about 5 days in the fridge. I will note that if you are storing leftovers with the honey overtop the whipped feta after sitting for a while the parts where the honey is on the dip might get watery (which is why if you are prepping ahead they need to be kept separate).

Bowl of whipped feta topped with honey and garnished with pistachios and parsley with a toast being dipped into the dip.

If you like this Whipped Feta Dip with Garlicky Honey Recipe you might also like:

what to serve with this

A stemless wine glass filled with White Christmas sangria filled with green pears, limes, and fresh cranberries.

White Christmas Sangria

drinking glass jar filled with a bright pink Strawberry Mojito Mocktail made with lime seltzer and garnished with lime slices and fresh mint leaves

Strawberry Mojito Mocktail

A yellow and white bowl filled with olive tapenade on a wooden serving board with pieces of toasts all around for serving.

Olive Tapenade

A stack of 3 whole wheat chocolate chip cookie bars on a white plate showing off melty chocolate.

Whole Wheat Chocolate Chip Cookie Bars

Yield: Serves 10

Whipped Feta Dip with Garlic Honey

Close up of whipped feta in a bowl with honey and garnished with pistachios and parsley.

A fabulous dip made up of whipped feta cheese and topped with a spicy garlicky honey perfect for serving at a party with toasted bread or crackers.

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

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces feta cheese, room temperature
  • 4 ounces cream cheese, room temperature
  • 2 tablespoon fresh lemon juice
  • 5 cloves garlic, finely minced
  • 1/4 cup honey
  • 1/4 teaspoons red pepper flakes
  • 2 tablespoons chopped pistachios
  • 2 teaspoon fresh parsley, finely chopped

Instructions

  1. Heat a small saucepan over medium heat. Add or spray a small amount of cooking oil into the saucepan. Add the minced garlic and sauté 2 minutes to soften the garlic but be careful to make sure that none of it gets brown.
  2. Add in the red pepper flakes and cook with the garlic about 30 seconds to release the aromas. Add in the honey. Stir everything together and remove from the heat before the honey starts to bubble up. Let the garlic honey mixture rest and cool down while you make the whipped feta.
  3. Add the olive oil, feta, cream cheese, and lemon juice to a food processor. Blend together until smooth about 1 minute.
  4. Transfer the whipped feta to a serving platter, making indentations in the center as a place for the honey to pool.
  5. Slowly drizzle the garlic honey over the whipped feta. Top with the chopped pistachios and parsely. Serve with toasted bread or crackers.

Nutrition Information:

Yield:

10

Serving Size:

2 ounces
Amount Per Serving: Calories: 150Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 32mgSodium: 252mgCarbohydrates: 10gFiber: 0gSugar: 9gProtein: 4g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Appetizers

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Olive Tapenade Recipe

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This recipe is for all of the olive lovers out there! This Olive Tapenade Recipe isn’t just delicious but its an easy no-cook appetizer and spread that only takes a few minutes to make!

This post may contain Affiliate Links.

A yellow and white bowl filled with olive tapenade on a wooden serving board with pieces of toasts all around for serving.

Olive Tapenade

I love olives. Like completely adore them, I’m honestly surprised I don’t have more olive recipes on this blog. I mean I do have Pasta Puttanesca which is loaded with olives and capers, and my Cuban Picadillo does have a healthy does of green olives. But nothing compares to Olive Tapenade.

This Olive Tapenade really celebrates olives and their unique brininess.

Originally from the south of France Olive tapenade is mashed olives and capers. Over time some variations include the addition of anchovies, some do not. Many started including the use of herbs and seasonings, which this one does.

One of the nice parts of making a batch of olive tapenade is that it can be used in many different ways and it keeps well in the fridge for quite some time. I have grown accustomed during recipe testing this to have tapenade and crackers for an afternoon snack and it is absolutely delightful.

Tapenade makes a great appetizer served with toast or crackers, but it is also fantastic overtop a nice piece of protein as a way to elevate a meal. You can even try it with pasta for a quick lunch or even on a delicious sandwich!

Let’s not forget this would be a fantastic addition to any charcuterie board.

Overhead view of a wooden serving platter with pieces of toast and a bowl filled with homemade olive tapenade.

Ingredients

  • Mixed Pitted Olives – These can be any combination of black, kalamata, or green olives. You will want to make sure that the olives are drained.
  • Capers – Did you know capers are immature unripe flowers from the capers bush? These bushes naturally grow in the Mediterranean. Once capers are prepared they have the brininess of olives but with a more lemony floral taste.
  • Fresh Garlic – Just a little fresh garlic to flavor the tapenade.
  • Fresh Parsley – Some fresh parsley helps balance out the brininess and adds a good flavor as well, in a pinch you could use dried parsley instead but fresh is definitely best.
  • Fresh Lemon Juice – About 1/2 of an average sized lemon.
  • Olive Oil – You will want a good tasting olive oil, since nothing is being cooked the buttery flavor of the olive oil will come through in the dish.
  • Black Pepper -And just a few cracks of freshly ground black pepper.

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make olive tapenade including black, green, and Kalamata olives.

Instructions

Add all of the ingredients to a food processor.

Pulse the food processor 6 to 7 times until everything is chopped and combined.

Transfer to a bowl for serving or and airtight container for storing. 

Collage of a food processor showing the ingredients for olive tapenade getting added to the processor including olives, garlic, capers, and parsley.
A food processor open with freshly processed olive tapenade.

tips, tricks and questions

For your olive tapenade you can made it as chunky or as smooth as you please. Some prefer more of a paste consistency, in which you will want to leave it in the food processor longer. Some prefer it more chunky, just pulse it a little less in the food processor.

What do you eat with tapenade?

Tapenade is great served with cracker, pita chips, or toasted bread. Try serving it over toasts for Tapenade Bruschetta.

It can also be enjoyed on top of pastas or even served with vegetables. It also is a great topping for hummus or other dips like whipped feta.

What is a traditional tapenade made of?

Tapenade comes from the south of France. At its origin it consists of olives and capers, other ingredients also added are olive oil, herbs/spices, lemon, and sometimes anchovies.

Some variations and additions you can make to tapenade:

  • Anchovies or anchovy paste
  • Sun Dried Tomatoes
  • Add some nuts like pistachios or walnuts

How long does olive tapenade last?

2 weeks if stored properly in the fridge. Make sure you use a container with a lid. I find it helps to give it a good stir before using.

I find that a 15 ounce can of black olives is roughly 1 ½ cups. So I typically will use one can of drained black olives and then about 1/2 cup of kalamata and green olives when I make it for myself. You can really mix this amount up though to what you like. 

Close up of a white and yellow bowl filled with colorful olive tapenade.

If you like this Olive Tapenade Recipe you might also like:

what to serve with this

A stemless wine glass filled with White Christmas sangria filled with green pears, limes, and fresh cranberries.

White Christmas Sangria

Roasted Garlic White Bean Hummus on a carrot stick

Roasted Garlic White Bean Hummus

Whipped Feta Dip with Honey

A stack of 3 whole wheat chocolate chip cookie bars on a white plate showing off melty chocolate.

Whole Wheat Chocolate Chip Cookie Bars

Yield: 3 cups

Olive Tapenade

A wooden platter with toasts and a yellow and white bowl filled with homemade olive tapenade.

This recipe is for all of the olive lovers out there! This Olive Tapenade Recipe isn't just delicious but its an easy no-cook appetizer and spread that only takes a few minutes to make!

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 2 ½ cup mixed pitted olives such as black, kalamata, or green, drained
  • 2 tablespoons capers, drained
  • 2 cloves garlic
  • 1/4 cup loosely packed fresh parsley leaves
  • 1 tablespoon fresh lemon juice, about 1/2 a lemon
  • 1/4 cup olive oil
  • A few grinds of black pepper

Instructions

    1. Add all of the ingredients to a food processor.
    2. Pulse the food processor 6 to 7 times until everything is chopped and combined.
    3. Transfer to a bowl for serving or and airtight container for storing.

Notes

I find that a 15 ounce can of black olives is roughly 1 ½ cups. So I typically will use one can of drained black olives and then about 1/2 cup of kalamata and green olives when I make it for myself. You can really mix this amount up though to what you like.

If you don't have fresh parsely you can use 1 tablespoon dried parsely.

Feel free to make this the consistency you enjoy, some like it on the chunkier side, some more like a paste. Either will work for this recipe!

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

12

Serving Size:

1/4 cup
Amount Per Serving: Calories: 75Total Fat: 8gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 241mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 0g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Appetizers

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Gingerbread Ice Cream

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Homemade Gingerbread Ice Cream is an easy and simple ice cream made up of cream, milk, and sugar with the flavorful additions of gingerbread spice and molasses! An ironically warm spiced ice cream that is a match made in heaven for a late night hallmark Christmas movie binge session.

This post may contain Affiliate Links.

A white bowl filled with scoops of light brown colored gingerbread ice cream sitting next to a spoon.

Gingerbread Ice Cream Recipe

One of my favorite non-necessary kitchen appliances is hands down an ice cream maker. Ice cream can be simple to make and everyone loves it!

Maybe I am just a little biased since ice cream is my favorite dessert ever…

Ironically I have a love for ice cream especially in the winter months. I crave a cozy couch, a blanket, and a big bowl of ice cream! Crazy but it led to this delicious Christmas Ice Cream Flavor.

Gingerbread Ice Cream, it is smooth and creamy but with warm spices! It is downright fabulous.

Close up of a bowl filled with light brown gingerbread ice cream.

Ingredients

  • Heavy Cream
  • Whole Milk – Whole milk works best because of its fat content to help with the smooth creamy texture and to keep the ice cream from getting too icy.
  • Granulated Sugar
  • Gingerbread Spice Mix – You can find gingerbread spice in stores around the holiday season, but I would just recommend using my easy Gingerbread Spice Mix Recipe.
  • Molasses – Regular molasses works best here, you can use light molasses if that is what you have, I don’t recommend using blackstrap molasses, that will make the ice cream slightly bitter.
Ingredients needed to make homemade gingerbread ice cream laid out on a tabletop.

pro tip

Want to add in some cookie bits?! Either ginger snaps or gingerbread cookies can be added to this ice cream if you craving ice cream with fillings! You will want to break apart a few gingersnaps or gingerbread cookies into small bite size pieces (anywhere from 1/4 cup to 1/2 cup). Add them in a single layer to a sheet pan or plate and transfer to the freezer to freeze, not long but just enough to make them frozen about 30 minutes. You will add the frozen cookie bits into the ice cream after it is done churning. Transfer the ice cream to a container, add in the cookies and mix in. Cover and freeze to solidify.

Instructions

It is hard to believe it really is this easy:

Combine all the ingredients in a large measuring cup or bowl. Whisk well to combine, ensuring that the sugar is dissolved.

Collage showing the steps of adding all the ingredients to a measuring cup and mixing together to make the ice cream base.
The top of a white ice cream maker.

Pour the mixture into an ice cream machine and churn to manufacture instructions. Mine personally takes about 40 minutes.

Transfer to a freezer safe container and freeze for 3-4 hours until solid.

A white bowl filled with gingerbread ice cream next to a pair of gold spoons.

tips, tricks and questions

Try making festive ice cream sandwiches! Make gingerbread, chocolate chip cookies, or your favorite Christmas cookie and use this gingerbread ice cream in the center!

When storing the ice cream make sure it is covered well to keep it from getting icy. If you make ice cream at home often enough I highly recommend grabbing these 1 quart ice cream containers. I have 1 and I use it all the time!

If you like this Gingerbread Ice Cream Recipe you might also like:

what to serve with this

A bunch of chocolate peppermint crinkle cookies spread out over powdered sugar covered parchment paper with bits of crushed candy canes as garnish.

Chocolate Peppermint Crinkle Cookies

Overhead view of a Christmas Tree Vegetable Tray using tree vegetables to make a tree shape with colorful vegetables as garnishes.

Christmas Tree Veggie Tray

Two clear mugs on a wooden cutting board against a black background filled with hot toddy cocktail and garnished with cinnamon sticks and a lemon wedge.

Hot Toddy with Tea

Close up of the yule log cake cut open showing the rolled center.

Yule Log Cake (Bûche de Noël)

Yield: about 1 quart

Gingerbread Ice Cream

White bowl filled with light brown colored gingerbread ice cream.

The warm spices of gingerbread inside smooth and creamy ice cream is absolute perfection. This 5 ingredient desert is sure to bring joy this holiday season!

Ingredients

  • 1 cup heavy cream
  • 1 cup whole milk
  • 2/3 cup sugar
  • 3 teaspoons gingerbread spice mix
  • 2 tablespoon regular molasses

Instructions

    1. Combine all the ingredients in a large measuring cup or bowl. Whisk well to combine, ensuring that the sugar is dissolved.
    2. Pour the mixture into an ice cream machine and churn to manufacture instructions. Mine personally takes about 40 minutes.
    3. Transfer to a freezer safe container and freeze for 3-4 hours until solid.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

8

Serving Size:

1/2 cup
Amount Per Serving: Calories: 200Total Fat: 12gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 37mgSodium: 23mgCarbohydrates: 23gFiber: 0gSugar: 23gProtein: 2g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Desserts

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Raspberry Thumbprint Cookies

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A soft sugar cookie filled with a delicious jammy center makes up these Raspberry Thumbprint Cookies. A crowd favorite these are great to make any time year but are the perfect addition to any platter of Christmas Cookies.

This post may contain Affiliate Links.

A plate of raspberry thumbprint cookies with the cookie the middle has a bite taken out revealing a soft dough.

Raspberry Almond Thumbprint Cookies

Thumbprint cookies are a wonderful cookie! For me they always brings about visions of grandmothers cooking with their grandkids, and nothing but smiles as people are eating them. They are a happy cookie!

They are also so wonderful because they are a year round cookie but also work so well as raspberry Christmas cookies!

Personally I think this little jammed filled cookie sitting next to all the chocolate and peppermint cookies is a little breath of fresh air!

That is why I wanted to included these in The Sweetest Season Cookie Exchange. A round up of all the best cookies the internet has to offer, so if you are looking for more go check it out!

The cookie starts out with a sugar cookie base. Like most sugar cookies the base is butter, flour, and sugar. In this cookie both vanilla and almond extracts are used to give the perfect flavor to offset the raspberry jam.

Once the base is made and rested they are hand-rolled and dipped in sugar.

Then the best part happens, the thumbprint! You of course can use an actual thumb, or a 1/2 teaspoon works just as well.

And then the last part of the cookie is the simplest, just adding some raspberry jam.

Then into the oven they go and out comes the best cookie. So let’s make some!

Overhead view of a white plate full of raspberry thumbprint cookies with bright red jam in the center.

Ingredients

  • All-Purpose Flour – Flour is at the base of the cookie, if possible use a kitchen scale to measure the flour for best results.
  • Kosher Salt – If using table salt use HALF of the amount as a replacement.
  • Unsalted Butter – You will want to make sure this is at room temperature. If not it won’t mix together with the sugar properly.
  • Granulated Sugar – You will use the sugar in both the cookie dough and for rolling on the outside of the cookie. For the sugar inside the cookie you won’t want to make any substitutions but for the sugar on the outside if you want to use a colored sugar or sanding sugar for festive cookies totally go for it!
  • Egg – An egg for the cookie base, for best results use a room temperature egg. That way it mixes in with the creamed butter and sugar properly without getting chunky.
  • Almond & Vanilla Extract – Using both of these flavors add a whole different dimension to this cookie, the almond and raspberry compliment each other perfectly.
  • Raspberry Jam – Or raspberry preserve, you can even switch out for other flavored jams if you wish, Apricot is a popular flavor for thumbprint cookies. You can use either seedless jam or with seeds, whichever you prefer!

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make raspberry thumbprint cookies laid out on a tabletop.

pro tip

Making a whole lot of cookies? Let’s say it is Christmas Cookie Baking day. Prep as much dough as you can the day before. These cookies (and many others) actually bake best when the dough gets a chance to chill overnight.

Instructions

In a medium bowl, toss together the flour and salt. Set aside.

Collage showing mixing the flour and salt together.

In the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer in a large bowl. Beat the butter and 3/4 cup sugar (reserving the other 1/4 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.

Bowl of a stand mixer showing butter, sugar, and being creamed together with the whisk attachment until pale and fluffy.

Mix in the egg, vanilla extract, and almond extract until incorporated.

With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture. Mix until just combined, don’t overmix.

Collage showing the steps of adding the eggs and extracts, and then adding flour to the cookies.

Roll dough into a large ball and wrap in plastic wrap or place in an airtight container. Transfer to the fridge and chill for at least 1 hour or for best results overnight.

Preheat the oven to 350° F. Line 2 cookie sheets with parchment paper. Remove the dough from the fridge. (Let the dough rest at room temperature about 10 minutes if it rested in the fridge overnight.)

Divide the dough into 24 even pieces. Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.

Collage showing the resting dough wrapped up and then divided into pieces to be rolled up.

Make an indent in each cookie using a 1/2 teaspoon round measuring spoon or you can use your thumb.

Fill each indent with raspberry jam. Slightly mound the jam so that’s it’s rounded on top because the jam will flatten out as the cookies bake, just don’t put too much or it will run out.

Bake for 11-12 minutes or until the edges are lightly browned. Transfer to a wire rack to cool.

Collage showing the rolled cookies on parchment paper, and then indented, and the showing a jar of raspberry jam.
Overhead view showing jam being put into the center of the cookies and then what it looks like on a wire rack fresh out of the oven.
Close up of a raspberry thumbprint cookie with a bite taken out of the soft dough.

tips, tricks and questions

The dough is sticky, if you find that the 1/2 teaspoon or thumb you are using to make the indents gets sticky, just coat in extra sugar. 

If you are adverse to almond extract feel free to substitute 1 full teaspoon vanillas extract instead.

If for some reason your cookies start to crack as you make the indentation you should be able to gently pinch them back together. I found that slowly making the indents caused a lot less cracking in the dough.

Can thumbprint cookie dough be refrigerated overnight?

Yes! This is actually best for thumbprint cookies.

What is the best way to store thumbprint cookies?

Thumbprint cookies can be store at room temperature in an air-tight container.

What is another name for thumbprint cookies?

A common Swedish cookie, they are called Hallongrotta. The name means “raspberry cave” in Swedish. In the United States they are known as thumbprint cookies!

Why did my thumbprint cookies go flat?

Most likely your oven is too hot OR your dough didn’t chill for long enough. The butter needs to be chilled otherwise it will spread out too quickly.

Platter of raspberry thumbprint cookies with red jam centers and soft sugar cookie bases, the one in the middle has bite taken out.

If you like this Raspberry Thumbprint Cookie Recipe you might also like:

what to serve with this

milk steamer drink in a clear mug with cinnamon sprinkled on top

Milk Steamer Recipe

A stemless wine glass filled with White Christmas sangria filled with green pears, limes, and fresh cranberries.

White Christmas Sangria

Clear mug filled with orange colored Christmas wassail with an orange slice and cinnamon stick as garnish.

Crockpot Christmas Wassail

Overhead view of a Christmas Tree Vegetable Tray using tree vegetables to make a tree shape with colorful vegetables as garnishes.

Christmas Tree Veggie Tray

Yield: 24 cookies

Raspberry Thumbprint Cookies

Overhead view of a plate of raspberry thumbprints with bright red jammy centers inside a soft sugar cookie.

With a sugar cookie base and flavorful jam middle, Raspberry Thumbprint Cookies are a crowd favorite. Perfect for all year round but especially a great addition to a Christmas cookie plate.

Prep Time 20 minutes
Cook Time 11 minutes
Additional Time 1 hour
Total Time 1 hour 31 minutes

Ingredients

  • 2 & 1/4 cups (270g) all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1 cup unsalted butter, room temperature
  • 1 cup (200g) granulated sugar, divided
  • 1 large egg
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon vanilla extract
  • 1/2 cup raspberry jam or raspberry preserve

Instructions

    1. In a medium bowl, toss together the flour and salt. Set aside.
    2. In the bowl of a stand mixer fitted with a whisk attachment or with a hand mixer in a large bowl. Beat the butter and 3/4 cup sugar (reserving the other 1/4 cup for rolling) together on medium speed until light and fluffy, about 3 or 4 minutes. Scrape down the sides of the bowl as needed.
    3. Mix in the egg, vanilla extract, and almond extract until incorporated.
    4. With the mixer on low, stir in half of the flour mixture until just combined. Repeat with the remaining flour mixture. Mix until just combined, don't overmix.
    5. Roll dough into a large ball and wrap in plastic wrap or place in an airtight container. Transfer to the fridge and chill for at least 1 hour or for best results overnight.
    6. Preheat the oven to 350° F. Line 2 cookie sheets with parchment paper. Remove the dough from the fridge. (Let the dough rest at room temperature about 10 minutes if it rested in the fridge overnight.)
    7. Divide the dough into 24 even pieces. Roll the dough into 1″ balls and coat in sugar. Place 1″ apart on the prepared baking sheets.
    8. Make an indent in each cookie using a 1/2 teaspoon round measuring spoon or you can use your thumb.
    9. Fill each indent with raspberry jam. Slightly mound the jam so that’s it’s rounded on top because the jam will flatten out as the cookies bake, just don't put too much or it will run out.
    10. Bake for 11-12 minutes or until the edges are lightly browned. Transfer to a wire rack to cool.

Notes

The dough is sticky, if you find that the 1/2 teaspoon or thumb you are using to make the indents gets sticky, just coat in extra sugar.

Switch out the flavor of the jam as you wish! Apricot is often used in these cookies.

If you are adverse to almond extract feel free to substitute 1 full teaspoon vanillas extract instead.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

24

Serving Size:

1 cookie
Amount Per Serving: Calories: 95Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 28mgSodium: 32mgCarbohydrates: 6gFiber: 0gSugar: 3gProtein: 0g

Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

Did you make this recipe?

Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

© Lauren Schmidt
Cuisine: American / Category: Baking

Cookies For Kids’ Cancer

This year I am virtually sharing these cookies in support of Cookies For Kids’ Cancer Organization.

Did you know that cancer is the #1 cause of death by disease of children in the U.S.?

Cookies for Kids’ Cancer is a non-profit organization dedicated to funding research for new, innovative and less-toxic treatments for childhood cancer.

Since 2008, Cookies for Kids’ Cancer has granted nearly $17 million to pediatric cancer research in the form of 100+ research grants to leading pediatric cancer centers across the country. From these grants have stemmed 35+ treatments available to kids battling cancer today.

Absolutely amazing. If this moves you I urge you to check out Cookies for Kids’ Cancer here and if you are interested in making just a small donation click HERE. Even just learning about the cause can make a big impact.

Thank You!

And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

Yule Log Cake (Bûche de Noël)

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Yule Log Cake or Bûche de Noël is a fantastic French dessert that is a Christmas Classic. Traditionally baked around the holiday season it consists of a chocolate cake rolled up with whipped filling, and topped with chocolate ganache.

This post may contain Affiliate Links.

Yule Log Cake (Bûche de Noël) laid on a platter with a slice cut off showing the rolled up inside, garnished with sugared cranberries and rosemary.

Christmas Yule Log Cake

I have been making a version of a Yule Log Cake for my family since I was a kid, it was always my responsibility!

Every year it was made, and as you can image for someone who has been making one for over 20 years the versions have changed.

I had finally perfected my recipe and this fall I thought I had lost it. I had to start over…

So you can image my sweet relief when I found it! I figured then it was my due diligence to share it one the blog, mostly so it never can get lost again!

A Yule Log Cake or Bûche de Noël as it is called in French is a cake made during the Christmas season. It is baked to look like the traditional yule log that is burned in households across France and other French speaking countries. The yule log would be burnt for the new year to symbolize a new beginning and any misfortunes to be burned away.

A baker in the 1800’s started baking a cake to look like the yule log and the cake stuck!

So now we have this beautiful Yule Log Cake, a Christmas tradition in its own right.

This is a fun cake, made to look like a log it is not only unique but delicious as well.

Purposefully the cake isn’t overly sweet, making it the perfect end of the evening on Christmas or Christmas Eve.

The Yule Log Cake is made up of four different components. The cake/sponge, the filling, topping, and garnishes. So it makes it easy to prep ahead or assign different people the different parts to get the cake done and ready to eat!

A yule log cake on a white platter with chocolate ganache that looks like tree bark and garnished with cranberries and rosemary covered in sugar.

Equipment

Luckily you don’t need anything too out of the ordinary to make the cake.

You will need either a stand mixer or hand mixer. The eggs and whipping cream will have to be whisked.

Besides that you will need standard kitchen equipment like a baking sheet, bowls, measuring cups, ect…

ingredients

  • Cocoa Powder – The base of the sponge of the cake is made up of cocoa powder as the star. You will want 100% cocoa powder that is unsweetened.
  • All-Purpose Flour – A surprisingly low amount of flour is in the sponge of the cake, just enough to help keep a light fluffy consistency.
  • Baking Powder – Baking powder to help the cake rise just a little more beyond what the eggs can do.
  • Eggs – The treatment of the eggs in this dish is what gives the cake its lovely spongy light consistency but keeps it palatable and solid as you roll and un-roll the cake. You will want to separate the yolks from the egg whites. The egg whites will be beaten until medium peaks form and the yolks will be mixed with sugar and beaten until light and fluffy.
  • Cream of Tartar – Known as potassium bitartrate cream of tartar helps stabilize whipped egg whites. (It is also what gives snickerdoodle their unique taste, so maybe make some Eggnog Snickerdoodles now that you have some).
  • Salt – Just a pinch of salt for the cake.
  • Granulated Sugar – Granulated sugar, also just regualr old sugar is in the sponge of the cake but is also used to make the sugared cranberries and rosemary for the ‘snowy’ garnishes.
  • Confectioners’/Powdered Sugar – Powdered sugar is also used twice in this recipe. You will want to use some for laying out on the clean kitchen towel before you roll the cake up to keep it from sticking It will also go into the whipped cream filling to help sweeten it.
  • Vanilla Extract – Some vanilla extract to flavor the whipped cream filling. I like a plain vanilla but if you were looking to switch it up you certainly could use peppermint to taste instead!
  • Heavy Whipping Cream – Heavy whipping cream is also used twice in this yule log. It is of course used in the whipped cream and it is also one of two ingredients in the ganache topping.
  • Chocolate Chips – Semi-sweet, used for the ganache topping, this topping is where my yule log cake differs from some others. I use a simple two ingredient ganache opposed to a chocolate frosting.
  • Fresh Cranberries – Really the garnishes are optional but they are one of my favorite parts, have you ever eaten a sugared cranberry, they are so delicious! So you will want fresh cranberries for the garnish.
  • Fresh Rosemary – And fresh rosemary for the garnish, once covered in sugar they look like snow covered pine, so pretty!

For a complete detailed list of the ingredients continue towards the bottom of the page.

Ingredients needed to make yule log cake laid out on a tabletop.

instructions

The nice thing about this cake is it is in 4 manageable sections. The cake/sponge, filling, topping, and garnishes.

And really on their own none of the are that difficult.

You can even prep some parts of the cake a fun day in advance. Most often I will bake the sponge the night before, leave it rolled up overnight and finish the cake the next day.

It is also easy enough to prep the garnishes a day ahead of time as well.

I personally recommend making everything in this order.

  1. Bake the Cake. The cake needs to be rolled up while it is still warm and then cool down completely. So by doing this first you will never have to wait for the cake to finish cooling.
  2. Making the Garnishes, if you are using. The garnishes will work best if they are fully dried when used. So doing this early in the process should help to ensure that they are dry and ready to use.
  3. Once the cake is cool, prepping the Chocolate Ganache Topping. Once the ganache has come together is needs about 25-30 minutes to come to the right consistency to top the cake. Plus if you wait too long it will thicken too much to be spreadable on the log cake. So time this out to about 30 minutes before you are ready to decorate.
  4. Make the Whipped Cream Filling while the ganache is coming to consistency. This only takes a few minutes.
  5. Unroll, fill, and Re-Roll the cake.
  6. Make a side Branch.
  7. Top with the Ganache.
  8. Decorate.
  9. Serve.

Baking the Cake:

Preheat oven to 375º F. Grease a 15x10x1-inch baking sheet with cooking spray, line the bottom of the pan with parchment paper and grease the parchment paper as well. Set aside.

In a small bowl add the cocoa powder, flour, and baking powder. Whisk togther to combine. Set aside.

Yule Log Cake Steps showing the cocoa powder and flour being mixed together.

In a large bowl with a hand mixer or in the bowl of a stand mixer with the whisk attachment add the egg whites, cream of tartar, and salt. Beat until foamy and frothy then start to gradually whisk in 1/4 cup of the granulated sugar. Continue to whick until medium shiny peaky form, about 5 minutes.

If using a hand mixer use a clean bowl, if using a stand mixer transfer the egg whites to a clean bowl and place the bowl back on the stand mixer. Set the egg whites aside.

Luke Log Cake Steps showing the egg whites being whipped to medium peaks.

With the same beaters or whisk attachment add the egg yolks, remaining 1/2 cup granulated sugar, and vanilla to the bowl. Beat until the mixture becomes very pale and thick, about 4 minutes.

Yule Log Cake step showing the egg yolks being whisked together with sugar and vanilla.

Gently fold the egg yolk mixture into the whipped egg whites. Once combined fold in the flour mixture in 2 batches. Mix together until just mixed, do not over mix the cake batter.

Spread into the prepared baking sheet, making the cake batter as even as possible.

Yule Log Cake steps showing the egg minutes being folded together and the cocoa flour mixture being added.
Yule Log Cake steps showing the cocoa flour mix being added and folded into the egg mixtures.

Transfer the baking sheet ot he middle rack of the oven and bake for 12 to 14 minutes util the cake springs up lightly when touched with a finger.

Dust the confectioners sugar over a large clean kitchen towel. Run a butter knife around the edge of the cake pan to ensure it is loose from the edges. Invert the cake onto the prepared towel. Carefully lift of the baking sheet and peel off the parchement paper. Roll the cake up into the towel, starting from a short side. Let the cake cool completely.

Yule Log Cake steps showing the warm cake being inverted on a kitchen towel and rolled up.

Once the cake is cool it is time to make the whipped cream and ganache topping.

For the Whipped Cream Filling:

For the whipped cream, add 1 cup of heavy whipping cream to the bowl of the stand mixer with the whisk attachment. Whisk on medium-high until it starts to become solid. Turn to low and add the powdered sugar and vanilla. Turn back to medium-high and whip until the whipped cream is stiff. This should only take 1 to 2 minutes. Set aside until ready to use.

Yule Log steps showing whipping the whipped cream in a stand mixer for the filling.

For the Ganache Topping:

For the ganache you will want to ensure you begin making the topping precisely 20 to 25 miute before you are ready to top the cake because that is when the ganache will be at a good state for frosting.

Add the chocolate chips to a bowl, a bowl with a lid works best (if no lid use a cover like aluminum foil).

Bring heavy cream to just a simmer on the stove top, stirring occasionally 5 to 6 minutes on medium. Take off the heat once you start to see a simmer. Or microwave until hot and steaming about 2-3 minutes. Pour over the chocolate chips, swirling the bowl to make sure all chips are covered.

Yule Log Cake steps showing warming cream on a stovetop and a bowl of chocolate chips waiting.

Place the lid or cover the bowl to trap the heat and let sit undisturbed (no mixing) for 5 minutes.

Remove the lid and whisk slowly starting in the center and working outward until smooth. It will turn velvety as you continue to mix together. Once it’s velvety, let it sit uncovered at room temperature (70˚F) for about 25-30 minutes before using a spatula to spread it onto the cake.

Yule Log Cake steps showing making chocolate ganache in a white bowl by adding chocolate chips and warm cream, and then whisking into a ganache.

To Assemble the Cake:

Gently unwrap the cake from the towel. Spread the whipped cream over the entire cake. Carefully re-roll the cake with the filling. Transfer to your serving platter or plate with the seam side down.

Yule Log Cake steps showing the cake unrolled and whipped cream spread out and then the cake rolled back up.

To create the side branch of the log, with a serrated knife carefully cut off about 3 inches of the end of the cake off, for best results do the at a slight angle.

Carefully take the cut piece and place it on one of the sides about 2/3 of the way up nice and close, once frosted it should look like a branch that split off.

Yule Log step showing the rolled up cake on a platter, cutting off the end, and adding it for a branch.

Once the cake is on the platter and the ganache is at the right consistency (25 to 30 minutes of resting) frost the log cake with the ganache using and offset spatula.

Once the log cake is fully covered with the ganache it is time to make it look like bark. Use a fork to gently create the patterns to make it look like bark, don’t press too hard or the topping might come off.

Yule Log Steps showing frosting the cake with ganache and using a fork to make the chocolate look like bark.

Garnish the cake with the sugared cranberries and rosemary. If you would like a snow covered log using a sifter gently ‘snow’ the log with confectioners sugar.

Yule Log Cake on a white platter garnished with sugared cranberries and rosemary.

Sugar Cranberries & Rosemary Garnishes:

Sugar, fresh rosemary, and cranberries the ingredients needed to make sugared cranberries for the yule log garnishes.

Add 1 cup of water and 1 cup of sugar to a sauce pan. Heat on medium until the sugar dissolves and the water just starts to boil. Remove from the heat.

Add the cranberries and rosemarry sprigs to the simple syrup. Let rest undisturbed in the syrup about 10 minutes.

Steps to make the sugared cranberries and rosemary showing the simple syrup being made and the cranberries and rosemary in the simple syrup.

Remove the cranberries and rosemary and transfer to a wire cooling rack. Let simple syrup start to dry on the cranberries and rosemary until sticky and tacky, 10 minutes.

Add remaining 1/2 cup sugar to a bowl or pie plate. Add the cranberries and rosemary to the sugar and toss until completely covered in sugar. Carefully transfer back to cooling rack. Let dry completely. And then use to decorate the cake!

Steps to make the sugared cranberries and rosemary showing the tacky cranberries and rosemary and the cranberries being rolled in the sugar.
Steps to make the sugared cranberries and rosemary showing the rosemary being covered in sugar and everything drying.
Flatlay of the yule log cake on a platter with a slice off showing the rolled up inside with whipped cream.

tips, tricks and questions

What does Bûche de Noël taste like?

The cake part has a light cocoa flavor, the whipped filling is simple vanilla, and the topping is a rich and creamy chocolate ganache. Together it is a light cake and filling with a rich topping, none of it is overly sweet.

Can I make this ahead of time?

Absolutely. You can do this a few different ways.

Make the whole thing ahead of time. I have had success with making the whole cake 1-2 days before a keeping in the refrigerator. You will want to take the cake back out and bring to room temperature before serving. But the whole cake should keep well if covered.

Make parts ahead of time and leave the assembly until the next day. Each part can be made ahead of time, 1-2 days and stored separately in the fridge. When you are ready to an assemble the cake you will want to take everything out and bring it to room temperature before assembly. The one thing that you will need to give special attention in the chocolate ganache topping, this will become too thick if made ahead of time and need to be warmed back up BUT it cannot be warmed in the microwave. You would need to warm it on the stove in a double boiler, heat until it just starts to loosen back up 1-2 minutes, not long or you might ruin the whole batch. What I would suggest doing is making all the the components except the chocolate ganache ahead of time if you want and leave the ganache making to when you are ready to assemble the cake.

Don’t be afraid to up the garnish game. I find that the sugared cranberries and rosemary are often enough but you can also:

  • Sprinkle with powdered sugar to look like snow
  • Sprinkle with chocolate shavings or cocoa powder to look like dirt
  • Make mushrooms from meringue
  • Add edible flowers
  • On the serving platter add pinecones or pine branch clippings
Overhead view of a yule log cake garnished with sugared cranberries and rosemary on a platter showing off the chocolate ganache that looks like tree bark.

If you like this Yule Log Cake Recipe you might also like:

what to serve with this

Clear mug filled with orange colored Christmas wassail with an orange slice and cinnamon stick as garnish.

Crockpot Christmas Wassail

A stemless wine glass filled with White Christmas sangria filled with green pears, limes, and fresh cranberries.

White Christmas Sangria

Gingerbread Ice Cream

a person holding a skinny gingerbread tea latte

Gingerbread Tea Latte

Yield: 12 servings

Yule Log Cake (Bûche de Noël)

Close up of the yule log cake cut open showing the rolled center.

Yule Log Cake or Bûche de Noël is a fantastic French dessert that is a Christmas Classic. Traditionally baked around the holiday season it consists of a chocolate cake rolled up with whipped filling, and topped with chocolate ganache.

Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Additional Time 2 hours
Total Time 3 hours 42 minutes

Ingredients

Cake:

  • 1/2 cup unsweetened cocoa powder
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 6 large eggs, separated
  • 1/4 teaspoon cream of tartar
  • pinch of salt
  • 3/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3 tablespoons confectioners' (powdered) sugar

Filling:

  • 1 ½ cup heavy whipping cream
  • 2 tablespoons confectioners' (powdered) sugar
  • 1 teaspoon vanilla extract

Ganache Topping:

  • 8 oz, 1/2 lb or about 1 1/3 cup of semi-sweet chocolate chips
  • 1 cup heavy whipping cream

Garnishes:

  • 1 ½ cup granulated sugar, divided
  • 1 cup water
  • 1 cup fresh cranberries
  • 1 ounce fresh rosemary

Instructions

Baking the Cake:

  1. Preheat oven to 375º F. Grease a 15x10x1-inch baking sheet with cooking spray, line the bottom of the pan with parchment paper and grease the parchment paper as well. Set aside.
  2. In a small bowl add the cocoa powder, flour, and baking powder. Whisk togther to combine. Set aside.
  3. In a large bowl with a hand mixer or in the bowl of a stand mixer with the whisk attachment add the egg whites, cream of tartar, and salt. Beat until foamy and frothy then start to gradually whisk in 1/4 cup of the granulated sugar. Continue to whick until medium shiny peaky form, about 5 minutes.
  4. If using a hand mixer use a clean bowl, if using a stand mixer transfer the egg whites to a clean bowl and place the bowl back on the stand mixer. Set the egg whites aside.
  5. With the same beaters or whisk attachment add the egg yolks, remaining 1/2 cup granulated sugar, and vanilla to the bowl. Beat until the mixture becomes very plae and thick, about 4 minutes.
  6. Gently fold the egg yolk mixture into the whipped egg whites. Once combined fold in the flour mixture in 2 batches. Mix together until just mixed, do not over mix the cake batter.
  7. Spread into the prepared baking sheet, making the cake batter as even as possible.
  8. Transfer the baking sheet ot he middle rack of the oven and bake for 12 to 14 minutes util the cake springs up lightly when touched with a finger.
  9. Dust the confectioners sugar over a large clean kitchen towel. Run a butter knife around the edge of the cake pan to ensure it is loose from the edges. Invert the cake onto the prepared towel. Carefully lift of the baking sheet and peel off the parchement paper. Roll the cake up into the towel, starting from a short side. Let the cake cool completely.
  10. Once the cake is cool it is time to make the whipped cream and ganache topping.

For the Whipped Cream Filling:

  1. For the whipped cream, add 1 cup of heavy whipping cream to the bowl of the stand mixer with the whisk attachment. Whisk on medium-high until it starts to become solid. Turn to low and add the powdered sugar and vanilla. Turn back to medium-high and whip until the whipped cream is stiff. This should only take 1 to 2 minutes. Set aside until ready to use.

For the Ganache Topping:

  1. For the ganache you will want to ensure you begin making the topping precisely 25 to 30 minutes before you are ready to top the cake because that is when the ganache will be at a good state for frosting.
  2. Add the chocolate chips to a bowl, a bowl with a lid works best (if no lid use a cover like aluminum foil).
  3. Bring heavy cream to just a simmer on the stove top, stirring occasionally 5 to 6 minutes on medium. Take off the heat once you start to see a simmer. Or microwave until hot and steaming about 2-3 minutes. Pour over the chocolate chips, swirling the bowl to make sure all chips are covered.
  4. Place the lid or cover the bowl to trap the heat and let sit undisturbed (no mixing) for 5 minutes.
  5. Remove the lid and whisk slowly starting in the center and working outward until smooth. It will turn velvety as you continue to mix together. Once it's velvety, let it sit uncovered at room temperature (70˚F) for about 25-30 minutes before using a spatula to spread it onto the cake.

To Assemble the Cake:

  1. Gently unwrap the cake from the towel. Spread the whipped cream over the entire cake. Carefully re-roll the cake with the filling. Transfer to your serving platter or plate with the seam side down.
  2. To create the side branch of the log, with a serrated knife carefully cut off about 3 inches of the end of the cake off, for best results do the at a slight angle.
  3. Carefully take the cut piece and place it on one of the sides about 2/3 of the way up nice and close, once frosted it should look like a branch that split off.
  4. Once the cake is on the platter and the ganache is at the right consistency (25 to 30 miutes of resting) frost the log cake with the ganache using and offset spatula.
  5. Once the log cake is fully covered with the ganache it is time to make it look like bark. Use a fork to gently create the patterns to make it look like bark, don't press too hard or the topping might come off.
  6. Garnish the cake with the sugared cranberries and rosemary. If you would like a snow covered log using a sifter gently 'snow' the log with confectioners sugar.

Sugar Cranberries & Rosemary Garnishes:

  1. Add 1 cup of water and 1 cup of sugar to a sauce pan. Heat on medium until the sugar dissolves and the water just starts to boil. Remove from the heat.
  2. Add the cranberries and rosemarry sprigs to the simple syrup. Let rest undisturbed in the syrup about 10 minutes.
  3. Remove the cranberries and rosemary and transfer to a wire cooling rack. Let simple syrup start to dry on the cranberries and rosemary until sticky and tacky, 10 minutes.
  4. Add remaining 1/2 cup sugar to a bowl or pie plate. Add the cranberries and rosemary to the sugar and toss until completely covered in sugar. Carefully transfer back to cooling rack. Let dry completely. And then use to decorate the cake!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1
    Amount Per Serving: Calories: 474Total Fat: 27gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 9gCholesterol: 149mgSodium: 84mgCarbohydrates: 57gFiber: 3gSugar: 50gProtein: 6g

    Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

    Did you make this recipe?

    Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

    © Lauren Schmidt
    Category: Desserts

    And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

    Overnight Cheesy Breakfast Casserole with Hash Browns and Bacon

    by Leave a Comment

    This Overnight Cheesy Breakfast Casserole with Hash Browns and Bacon is great for feeding a crowd. Prep everything the night before and just bake in the morning. Full of delicious breakfast flavors like hash browns, bacon, and eggs this is a recipe you are going to want to make again and again.

    This post may contain Affiliate Links.

    White dish holding baked breakfast casserole with hash browns, bacon, and bread including cheddar cheese.

    Breakfast Bacon, Egg, and Hash Brown Casserole

    As a mom I have discovered there is nothing more brilliant than an overnight breakfast casserole, especially when you have overnight company!

    Nothing like wrangling kids and/or guests first thing in the morning while making breakfast right?

    OR hear me out just make a breakfast casserole at the beginning of the week to reheat for breakfasts all week!?

    Either way this breakfast casserole I am sharing today is a real winner.

    I pretty much developed it by adding all my favorite breakfasts foods to a casserole dish!

    We have bacon, hash browns, bread/toast, cheese, eggs… I mean it has to be delicious right?!

    Overhead view of a white dish filled with overnight breakfast casserole with hash browns and bacon.

    ingredients

    • Bacon – You will want 1 pound of bacon. I personally like a thicker cut bacon but any cut will work. I personally would shy away from flavored bacon like maple since this is a savory dish.
    • Hash Browns  – Frozen hash browns that are thawed out. I find the best way to thaw out frozen hash browns is by measuring out the 3 cups, placing in a Tupperware, and letting the thaw out in the fridge for a few hours.
    • Onion – A small yellow or sweet onion diced up.
    • Sliced Sandwich Bread – Here you can choose what you prefer! You will want 6 slices of standard size sandwich bread from but feel free to choose what flavor you like. I have been making mine with Dave’s Killer Bread ‘White Done Right’ and it comes out amazing! You can also use regular white bread, whole wheat bread, seeded, or oatmeal bread.
    • Cheddar Cheese – Two cups of cheddar cheese because you know this has to be cheesy!
    • Milk – You may use whatever milk you choose. I personally use whole cow’s milk.
    • Eggs – Half a dozen large eggs!
    • Worcestershire Sauce – To help give it a little flavor, Worcestershire is full of flavor so it does a lot for this dish!
    • Dijon Mustard – Just a little to compliment the worcestershire sauce.
    • Garlic Powder – And just a tad of garlic powder to help flavor this dish without being overpowering.

    For a complete detailed list of the ingredients continue towards the bottom of the page.

    Ingredients needed to make breakfast casserole with hash browns and bacon laid out on a table top.

    pro tip

    When you cover the dish with foil before you put it in the fridge use a sharpie to write the cooking instructions on the top! That way you don’t have to look it up in the morning or someone else can do it for you!

    instructions

    Grease a 9×13 casserole dish and set aside.

    In a large skillet cook the bacon over medium heat until brown (this might be easier to do in 2 btaches if your skillet is overcrowded). Trasfer the bacon to a paper towel lined plate to cool. Once cool chop into bite-sized pieces.

    Collage of cooking bacon for the breakfast casserole.

    Drain the grease from the skillet, leaving any residual grease in the bottom of the skillet. Add the diced onions to the skillet and cook about 4 to 5 minutes until the onions are softened. Remove from the heat. 

    Collage showing the onions being cooked in a cast iron skillet.

    Add the bacon, hash browns, cooked onion, bread cubes, and shredded cheese to the casserole dish. Carefully toss everything together to mix.

    Collage showing the bread, hash browns, and bacon being added to the breakfast casserole dish.
    Collage showing the onions and cheese being added to the ingredients and the components of the breakfast casserole being mixed up together.

    In a small bowl add the milk, eggs, worcestershire sauce, dijon mustard, and garlic powder. Whisk together well.

    Collage showing eggs and milk being added to a bowl to make breakfast casserole.
    Collage showing eggs and milk being whisked together to make breakfast casserole.

    Pour the egg mixture evenly overtop the casserole. Cover tightly with aluminum foil. 

    Transfer to the refrigerator to rest overnight.

    In the moring take the casserole out of refrigerator and let it rest on the counter at room temperature for 30 to 45 minutes before cooking and preheat the oven to 375º F.

    Transfer to the oven still covered with the aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake uncovered for an additional 20 minutes. Let rest about 5 miuntes before cutting and serving.

    Before and after the breakfast casserole goes into the oven.
    A serving of breakfast casserole with hash browns and bacon on a plate showing off cheese and crispy bread pieces.

    tips, tricks and questions

    Do I have to let this rest overnight or could I make it right away?

    You don’t have to let it rest in the fridge overnight you can cook it right away. If you do cook it right away without chilling it in the fridge I would check the dish 10 minutes earlier to make sure it doesn’t get overcooked.

    Ways to make this Breakfast Casserole your own:

    • Add diced green peppers with the diced onions
    • Use a different cheese a sharp cheddar or pepper jack would also be good
    • Pick your favorite sandwich bread

    If you like this Breakfast Casserole with Hash Browns and Bacon Recipe you might also like:

    what to serve with this

    milk being poured into a glass of homemade cold brew coffee making milk and coffee swirls in the glass

    Homemade Cold Brew Coffee

    fresh colorful fruit in a glass of orange juice with a paper straw

    Kids Orange Juice Mocktail

    A stack of 3 blender flourless banana muffins with mini chocolate chips making a muffin tower with a plate of muffins in the background.

    Flourless Banana Muffins

    milk steamer drink in a clear mug with cinnamon sprinkled on top

    Kids ‘Latte’ Steamed Milk

    Yield: 12 servings

    Breakfast Casserole with Hash Browns and Bacon

    Close up of a dish filled with breakfast casserole with cheese, hash browns, bacon, and bread.

    This Overnight Cheesy Breakfast Casserole with Hash Browns and Bacon is great for feeding a crowd. Prep everything the night before and just bake in the morning. Full of delicious breakfast flavors like hash browns, bacon, and eggs this is a recipe you are going to want to make again and again.

    Prep Time 30 minutes
    Cook Time 1 hour
    Additional Time 12 hours
    Total Time 13 hours 30 minutes

    Ingredients

    • 16 ounce bacon
    • 3 cups thawed hash browns
    • 1 small onion, diced
    • 6 slices bread, cubed in 1 inch pieces
    • 2 cups shredded cheddar cheese
    • 2 cups milk
    • 6 eggs
    • 1 tablespoon Worcestershire sauce
    • 1 teaspoon Dijon mustard
    • 1/4 teaspoon garlic powder

    Instructions

    1. Grease a 9x13 casserole dish and set aside.
    2. In a large skillet cook the bacon over medium heat until brown (this might be easier to do in 2 btaches if your skillet is overcrowded). Trasfer the bacon to a paper towel lined plate to cool. Once cool chop into bite-sized pieces.
    3. Drain the grease from the skillet, leaving any residual grease in the bottom of the skillet. Add the diced onions to the skillet and cook about 4 to 5 minutes until the onions are softened. Remove from the heat.
    4. Add the bacon, hash browns, cooked onion, bread cubes, and shredded cheese to the casserole dish. Carefully toss everything together to mix.
    5. In a small bowl add the milk, eggs, worcestershire sauce, dijon mustard, and garlic powder. Whisk together well.
    6. Pour the egg mixture evenly overtop the casserole. Cover tightly with aluminum foil.
    7. Transfer to the refrigerator to rest overnight.
    8. In the moring take the casserole out of refrigerator and let it rest on the counter at room temperature for 30 to 45 minutes before cooking and preheat the oven to 375º F.
    9. Transfer to the oven still covered with the aluminum foil and bake for 40 minutes. Remove the aluminum foil and bake uncovered for an additional 20 minutes. Let rest about 5 miuntes before cutting and serving.

    Nutrition Information:

    Yield:

    12

    Serving Size:

    1/12 of the casserole
    Amount Per Serving: Calories: 508Total Fat: 33gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 20gCholesterol: 152mgSodium: 1237mgCarbohydrates: 28gFiber: 2gSugar: 4gProtein: 25g

    Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

    Did you make this recipe?

    Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

    © Lauren Schmidt
    Cuisine: American / Category: Breakfast

    And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

    Best Way to Cook Prime Rib

    by Leave a Comment

    Prime Rib is a special occasion meal so the last thing you want to do is mess it up. Use this fool-proof method for the Best Way to Cook Prime Rib. A simple method which includes browning the outside and cooking at a low temperature to produce a juicy tender Prime Rib Dinner.

    This post may contain Affiliate Links.

    A large slice of prime rib on a cutting board leaned up against the rest of the roast showing off a red tender inside.

    How to Cook a Classic Prime Rib Roast

    You cook Prime Rib once maybe twice a year, you don’t want to mess it up right?!

    Not a lot of people want to experiment with a roast that cost more than $100 right? So I think when it comes to prime rib keeping it simple and safe is usually best.

    And that is exactly what I will walk you though in this post. The best simple way to cook a prime rib so that you can enjoy its delicious juiciness without stressing out.

    What makes Prime Rib so special anyways? Prime rib or a standing rib roast, has a large portion of meat in the center, which is juicy, tender, and marbled with fat. Surrounded by a thick cap of fat. The prime rib, a muscle not heavily used, is tender, juicy, and extremely flavorful. A ribeye steak is technically from the same area but the difference is how the two are cut and prepared.

    The best way to prepare a prime rib is similar to many other roasts, the secret is low and slow.

    To start you will brown the outside of the roast in a skillet to create the Maillard Reaction, which yes is the scientific term for the searing and browning of the outside of food. The Maillard Reaction is a form of browning that occurs in food when proteins and/or amino acids chemically react with carbohydrates of reducing sugars. So applying this heat during cooking accelerates and continues this intricate process, which elevates the taste, aromas, and appearance of food.

    So once you have the delicious outside browned you will transfer the prime rib to a low oven, 250º F. At this low temperature it gives the chance for the prime rib to cook without getting too hot and seizing up and becoming tough. The low temperature will leave the prime rib juicy and tender.

    Once the prime rib as reached its temperature you pull it out to rest, and you are ready to serve! It is really that simple.

    Overhead view of a cutting board with slices of the prime rib next the the roast.

    Equipment

    The most important piece of equipment you want for this recipe is a good instant read meat thermometer. I highly recommend any of ThermoWorks products, I have had one of their Thermapens for over 3 years now it is still working amazingly!

    The other important thing you will want is something to roast the prime rib on. I love the set up of a wire rack in a baking dish. You can also use a more traditional roasting pan with a wire rack if you prefer.

    ingredients

    • Standing Rib Roast – 3-ribs and about 7 pound, trimmed and tied. The actual cut of meat you are looking for will be called a standing rib roast not a prime rib. When you are at the butcher counter getting the roast don’t be afraid to ask the butcher questions if you have any. I will note that if you are searching for a standing rib roast during the holiday season they should be pretty easy to find. Sometimes when it is off season they might only be available at specialty butchers or grocery stores. My go-to for always being able to find one is at Whole Foods. I have always experienced and it is stand practice that most butchers will have the roast pre-trimmed and tied, leaving you with no extra work. On the off chance the roast is not tied you will want to tie it up yourself. Grab kitchen twine and wrap the roast around in-between each bone and tie tight. Use the photos as guidance if needed.
    • Kosher Salt – While you can add all sorts of flavor the the rib (I’ll touch on that below) salt is the one thing you will always want to add. For a roast like this you will want to use kosher salt, kosher salt dissolves the best into food so for a nice meal like this its worth the buy if you don’t already have it.

    For a complete detailed list of the ingredients continue towards the bottom of the page.

    Ingredients needed to make classic prime rib laid out on the table top.

    pro tip

    A 3-rib standing rib roast will be about 7 pounds, maybe a little smaller. They say that for every bone in a standing rib roast it will feed about 2 people. You can use this method for a larger standing rib roast you will just have to adjust the time. 

    instructions

    One to two hours before cooking remove the roast from the packing place on a plate and pat dry with paper towels. Season with salt. Loosely cover the roast with aluminum foil and let it sit at room temperature 1 to 2 hours. 

    Standing Rib Roast resting on a plate.

    Adjust the oven racks so the are in the lowest position and preheat the oven to 250º F. Place a wire rack in a sheet pan, or use a roasting pan that has a wire rack.

    Heat a large cast iron or skillet over medium-high heat. Make sure the skillet it hot. Place the roast in the skillet cooking 2 to 3 minutes on each side until the whole roast has been browned, this should take about 10 minutes and you should be able to see fat rendered in the skillet. 

    Collage showing the standing rib roast being seared on a cast iron skillet.
    Collage showing the standing rib roast being seared on three sides.

    Transfer the roast fat side up to the wire rack. 

    Place the roast in the oven and roast for 3 to 3½ until an instant read meat thermometer registers at 125º for rare, 130º for medium-rare, 140º for medium. Remove the roast from the oven and tent with foil. Let rest for 20 to 30 minutes.

    Collage showing the browed standing rib roast on a wire baking sheet before being cooked and what it looks like after it was cooked on a cutting board.

    To serve remove the twine. Transfer the roast to a cutting board. The easiest way to carve the prime rib is to make a perpendicular cut as close as you can to the bones and cut the bones off of the roast. Set the bones aside and carve the meat into portions against the grain from the end. 

    Overhead view of a cutting board with the prime rib being sliced showing off the tender inside.

    tips, tricks and questions

    For serving I love to serve along side prepared horseradish.

    Is prime rib cooked fat side up?

    Yes, leave the fatty side up when cooking.

    How do I make sure my prime rib is tender?

    Low heat will help leave the prime rib tender. If you cook at too high of a heat the meat will seize up leaving it more tough. So by cooking low at 250º your prime rib should stay nice and tender. Also watching the temperature to make sure it don’t get overcooked will help keep it tender.

    How many hours does it take to cook a prime rib?

    For a 3 rib roast it should take about 3 hours in the oven.

    What should I season my prime rib with?

    So this is a basic recipe for how to cook prime rib. I have just included salt but the is doesn’t mean that you can make it your own using the method and adding other flavors.

    At the base of seasoning continue to use salt but you can add other flavors on the outside when cooking. Some ideas you can use season the outside of the prime rib with along with salt are:

    • Pepper
    • Garlic
    • Rosemary
    • Thyme
    • Dijon Mustard
    • Any seasoning blend you enjoy and think would taste good

    Due to artistic styling I did not cut the bones off the roast for the photos because I liked the way the bones looked for presentation. But for just eating it will be easier to cut those off.

    Angle view of a slice of prime rib laid out on a wood cutting board showing the tender juicy insides.
    White platter full of cut prime rib ready to serve along with horseradish and fresh parsley.

    If you like this Classic Prime Rib Recipe you might also like:

    what to serve with this

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    Easy Roast Carrots with Dill

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    Roasted Pear & Pecan Salad

    Yield: Serves 6 to 8

    Classic Prime Rib

    Slice of classic prime rib leaning up against the prime rib roast on the cutting board showing off its red tender meat.

    Prime Rib is a special occasion meal so the last thing you want to do is mess it up. Use this fool-proof method for the Best Way to Cook Prime Rib. Maybe now you will have it more than once a year!

    Prep Time 1 hour
    Cook Time 3 hours 10 minutes
    Rest Time 30 minutes
    Total Time 4 hours 40 minutes

    Ingredients

    • 1 (3-rib) 7 pound standing rib roast, trimmed and tied
    • Kosher Salt

    Instructions

    1. One to two hours before cooking remove the roast from the packing place on a plate and pat dry with paper towels. Season with salt. Loosely cover the roast with aluminum foil and let it sit at room temperature 1 to 2 hours.
    2. Adjust the oven racks so the are in the lowest position and preheat the oven to 250º F. Place a wire rack in a sheet pan, or use a roasting pan that has a wire rack.
    3. Heat a large cast iron or skillet over medium-high heat. Make sure the skillet it hot. Place the roast in the skillet cooking 2 to 3 minutes on each side until the whole roast has been browned, this should take about 10 minutes and you should be able to see fat rendered in the skillet.
    4. Transfer the roast fat side up to the wire rack.
    5. Place the roast in the oven and roast for 3 to 3½ until an instant read meat thermometer registers at 125º for rare, 130º for medium-rare, 140º for medium. Remove the roast from the oven and tent with foil. Let rest for 20 to 30 minutes.
    6. To serve remove the twine. Transfer the roast to a cutting board. *The easiest way to carve the prime rib is to make a perpendicular cut as close as you can to the bones and cut the bones off of the roast. Set the bones aside and carve the meat into portions against the grain from the end.

    Notes

    A 3-rib standing rib roast will be about 7 pounds, maybe a little smaller. They say that for every bone in a standing rib roast it will feed about 2 people. You can use this method for a larger standing rib roast you will just have to adjust the time.

    *Due to artistic styling I did not cut the bones off the roast for the photos because I liked the way the bones looked for presentation. But for just eating it will be easier to cut those off.

    Adapted recipe and method from America's Test Kitchen.

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    Nutrition Information:

    Yield:

    8

    Serving Size:

    3 ounce serving
    Amount Per Serving: Calories: 298Total Fat: 24gSaturated Fat: 9.6gTrans Fat: 0gUnsaturated Fat: 14.4gCholesterol: 72mgCarbohydrates: 0gFiber: 0gSugar: 0gProtein: 19.2g

    Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

    Did you make this recipe?

    Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

    © Lauren Schmidt
    Cuisine: American / Category: Main Dishes

    And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

    Cranberry Brie Bites

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    If you are looking for a great 3 ingredient appetizer for the holiday season these Cranberry Brie Bites are it! Easy to assemble they are a crowd favorite and they can even be prepped ahead of time!

    This post may contain Affiliate Links.

    An angled view of a white platter full of cranberry brie bites garnished with finely chopped nuts and sprigs of rosemary.

    Brie and Cranberry Bites

    I never turn down baked brie, warm gooey goodness, yum! It is one of my favorite things…

    My least favorite thing about it is how awkward it is to eat! Taking turns cutting some with a knife, making sure no one is looking when you go back for thirds…

    These brie bites are game changers! Easy to make ahead, easy to place on a platter, easy for guests to serve themselves! No having to wait your turn to cut some off with the knife. Just grab and go!

    Close up of a cranberry brie bite on a platter surrounded by many other and springs or rosemary and fresh cranberries.

    Ingredients

    • Puff Pastry – The hero of the holiday season in my opinion. You will need to sheets, which is how many is in most packs. Keep the puff pastry in the freezer until 60 to 45 minutes before you are ready to make the brie bites.
    • Cranberry Sauce – You can go store bought or homemade for this! If you are looking for a recipe, I have to you covered with my Homemade Cranberry Sauce Recipe.
    • Brie – You will want the 8 ounces round of brie. And yes you will leave the outside rind on when you go to cut it up and bake it.
    • Spray Cooking Oil – This can be your favorite cooking spray, whatever you do just remember to use some, the brie bites will be hard to get out if you forget (trust me I speak from experience). I like to use an olive oil spray.
    • Optional: Your Favorite Nut – Some people will hate the idea of adding a pinch of nuts, some will love it. When testing this recipe I got in the habit of doing half with and half without and I thought it worked out well. As far as what nut to use I test with both walnut and pecan and liked them both (although I liked the pecan a little more). You could also go with pistachio. Whichever one you choose you will want to finely chop the nuts, a little goes a long way when adding them to the brie bites.

    For a complete detailed list of the ingredients continue towards the bottom of the page.

    Ingredients needed to make cranberry brie bites on a tabletop including puff pastry, brie cheese, and cranberry sauce.

    pro tip

    The thawing of the puff pastry isn’t built into the prep time. I find that puff pastry usually takes about 45 minutes to thaw at room temperature. You will want to make sure to take the puff pastry out of the freezer 45 to 60 minutes before you are ready to make the the cranberry brie bites.

    Instructions

    15 minutes before you are ready to make the brie bites place the brie cheese, in the wrapper but out of the box if applicable in the freezer. This makes it much easier to cut into pieces.

    Preheat oven to 400º F. Spray the muffin tins generously with cooking oil.

    Roll out the first thawed puff pastry onto a cutting board. Using a pizza cutter to cut the dough into 12 equally parts. Repeat with the second sheet of puff pastry. Transfer the cut puff pastry to the muffin tins.

    Collage showing the steps of making cranberry brie bites showing cut puff pastry, greased muffin tin, and puff pastry in a muffin tin.

    Take the cold brie out of the freezer, unwrap. Cut the cheese into 24 equal parts. (To make it easier to cut 24 pieces I like to cut the brie into quarters and cut each quarter into 6 pieces.)

    Collage showing the steps of cutting brie into twenty-four pieces to make brie bites.

    Place the pieces of brie into the puff pastry lined muffin tins.

    Using a spoon scoop about 1 heaping teaspoon of cranberry sauce overtop each of the pieces of brie.

    If wanting to use nut place a pinch of finely chopped nuts overtop the cranberry sauce.

    Collage showing making cranberry brie bites by putting cheese into the muffin tins and dollops of cranberry sauce and then all baked together.

    Transfer the muffin tins to the oven. Bake 11 to 13 minutes until the cheese is melty and the pastry is golden brown. Let rest 3 to 5 minutes before using a butter knife to carefully loosen the edges and take out the brie bite. Transfer to a platter to serve. 

    Overhead platter view showing a bunch of cranberry brie bites garnished with rosemary springs and fresh cranberries.

    tips, tricks and questions

    Can you make cranberry brie bites ahead of time?

    Yes! You can assemble the brie bites cover and place in the fridge for 2 to 3 days before you are ready to cook them and serve them.

    Can I swap out the cranberry sauce for jam? And what would the best jam be for brie?

    Yes! Make these brie bites your own. You can swap out the cranberry sauce for your favorite jam. Some good jams to try that go well with brie would be fig, apricot, or raspberry jam or preserves.

    Have an awkward amount of cranberry sauce left?

    Make my Leftover Cranberry Sauce Margaritas!

    Should you cut the rind off Brie before baking?

    No. The rind is fully edible!

    Close up of an overhead view of a cranberry brie bite garnished with finely diced nuts on a platter.

    If you like this Cranberry Brie Bites Recipe you might also like:

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    Yield: 12 servings

    Cranberry Brie Bites

    A platter of cranberry brie bites garnished with rosemary and finely diced pecans.

    The perfect finger food is these Cranberry Brie Bites! Think baked brie but in individual easy to serve bites. The Perfect appetizer for Thanksgiving, Christmas, NYE eve, or any holiday party!

    Prep Time 20 minutes
    Cook Time 11 minutes
    Total Time 31 minutes

    Ingredients

    • 2 sheets puff pastry, thawed
    • 1 cup cranberry sauce
    • 8 ounces brie
    • Spray Cooking Oil
    • optional: 2-3 tablespoons nuts, finely chopped

    Instructions

      1. 15 minutes before you are ready to make the brie bites place the brie cheese, in the wrapper in the freezer. This makes it much easier to cut into pieces. Preheat oven to 400º F. Spray the muffin tins generously with cooking oil.
      2. Roll out the first thawed puff pastry onto a cutting board. Using a pizza cutter to cut the dough into 12 equally parts. Repeat with the second sheet of puff pastry. Transfer the cut puff pastry to the muffin tins.
      3. Take the cold brie out of the freezer, unwrap. Cut the cheese into 24 equal parts. (To make it easier to cut 24 pieces I like to cut the brie into quarters and cut each quarter into 6 pieces.)
      4. Place the pieces of brie into the puff pastry lined muffin tins.
      5. Using a spoon scoop about 1 teaspoon of cranberry sauce overtop each of the pieces of brie.
      6. If wanting to use nut place a pinch of finely chopped nuts overtop the cranberry sauce.
      7. Transfer the muffin tins to the oven. Bake 11 to 13 minutes until the cheese is melty and the pastry is golden brown. Let rest 3 to 5 minutes before using a butter knife to carefully loosen the edges and take out the brie bite. Transfer to a platter to serve.

    Notes

    The thawing of the puff pastry isn't built into the prep time. I find that puff pastry usually takes about 45 minutes to thaw at room temperature. You will want to make sure to take the puff pastry out of the freezer 45 to 60 minutes before you are ready to make the the cranberry brie bites.

    This recipe makes 24, so if you don't have 2 muffin tins you will have to make them in 2 batches.

    Cranberry sauce can be canned or homemade!

    If you are feeling fancy and have the time I suggest garnishing the brie bites with a small sprig of fresh rosemary, it gives it such a festive look!

    Nutrition Information:

    Yield:

    12

    Serving Size:

    2 brie bites
    Amount Per Serving: Calories: 149Total Fat: 9gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 19mgSodium: 138mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 5g

    Nutritional data is automated and might not be 100% accurate, final nutritional information will depend on ingredients used and any changes made.

    Did you make this recipe?

    Please leave a comment below on the blog or share a photo with me tag @the_schmidty_wife! Can't wait to see what you made!

    © Lauren Schmidt
    Cuisine: American / Category: Appetizers

    And make sure you are following me on TikTok, Instagram, Pinterest, and Facebook for all the latest recipes!

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