Perfectly charred broccolini with crispy edges, roasted garlic, fresh lemon, and shaved Parmesan. This simple, elegant side dish comes together in minutes and is beautiful enough for a holiday dinner table.
Read MoreSoft, fluffy homemade cinnamon rolls filled with rich brown butter, warm cinnamon, fresh orange zest, and toasted pecans, then finished with a sweet vanilla bean glaze. These are the kind of Christmas morning cinnamon rolls that turn a simple breakfast into a family tradition.
There's something about Christmas morning that makes even the simplest moments feel a little more special. The excitement of little feet running toward the Christmas tree, coffee brewing in the kitchen, wrapping paper scattered across the floor, and something warm and homemade baking in the oven.
As our little family grows, I've been thinking more about the traditions I want to create for our children. Not necessarily anything elaborate, but those familiar little things they'll remember year after year. The recipes we make together, the smells that remind them of home, and the moments that eventually become their favorite childhood memories.
These Brown Butter Orange Pecan Christmas Morning Cinnamon Rolls are one of those recipes.
I wanted to take everything we love about a classic homemade cinnamon roll and make it feel just a little more special for the holidays. The brown butter adds a rich, nutty flavor, fresh orange zest brings the perfect touch of brightness, and toasted pecans add a little crunch to every soft, buttery swirl.
And then there's the vanilla bean glaze. It's sweet, creamy, and melts beautifully into the warm rolls.
The best part? You can prepare these the night before, so Christmas morning can be spent enjoying your family instead of spending hours in the kitchen.
There's nothing quite like homemade cinnamon rolls, especially during the holidays. Here's what makes this recipe one you'll want to save.
Rich, nutty brown butter. Browning the butter gives the filling a deeper, almost caramel-like flavor that makes these rolls taste extra special.
A little fresh orange zest. The orange adds a beautiful brightness that pairs perfectly with cinnamon, brown sugar, and pecans without overpowering the rolls.
Soft, fluffy homemade dough. These rolls bake up beautifully tender with plenty of buttery cinnamon swirls.
Toasted pecans in every bite. They add just enough texture and a delicious nutty flavor.
A beautiful vanilla bean glaze. Sweet and creamy with those little specks of real vanilla bean.
Perfect for making ahead. You can prepare the rolls on Christmas Eve and bake them fresh the next morning.
One of my favorite things about homemade cinnamon rolls is that they're made with ingredients you probably already have in your kitchen. A few special touches are what make these perfect for Christmas morning.
All-purpose flour: Creates the structure of the dough while keeping the rolls soft and tender.
Active dry yeast: Helps the dough rise and gives the cinnamon rolls their beautiful, fluffy texture.
Whole milk: Adds richness and moisture to the dough.
Granulated sugar: Sweetens the dough and helps activate the yeast.
Unsalted butter: Makes the dough wonderfully soft and buttery.
Egg: Adds richness and helps create a tender texture.
Warm water and salt: Help activate the yeast and balance the sweetness.
Unsalted butter: The star of the filling! Browning it creates a rich, nutty flavor that makes these cinnamon rolls especially delicious.
Dark brown sugar: Adds sweetness with a deep, caramel-like flavor.
Ground cinnamon: Gives the rolls their classic warm and cozy flavor.
Fresh orange zest: Adds a bright citrus note that feels perfect for Christmas.
Toasted pecans: Bring a little crunch and delicious roasted flavor.
Salt: Balances the sweetness and enhances the filling.
Powdered sugar: Creates the sweet, smooth base of the glaze.
Heavy cream: Makes the glaze rich and beautifully pourable.
Vanilla bean paste: Adds a wonderful vanilla flavor and those pretty little vanilla bean specks.
Fresh orange juice: Just a splash ties the glaze back to the orange zest in the filling.
Homemade cinnamon rolls take a little patience, but they're surprisingly simple to make. And once you've tasted them warm from the oven, I promise the extra effort feels worth it.
Start by activating the yeast in warm water with a little sugar until it becomes foamy.
In a large mixing bowl, combine the remaining sugar, softened butter, egg, salt, and warm milk. Add the yeast mixture and gradually mix in the flour until a soft dough forms.
Knead the dough until it's smooth and elastic, then transfer it to a lightly greased bowl.
Cover and allow it to rise in a warm place until doubled in size.
Amanda's Tip: The dough should feel soft and slightly tacky. Avoid adding too much extra flour, which can make your cinnamon rolls dense instead of fluffy.
While the dough rises, prepare the brown butter.
Melt the butter in a light-colored saucepan over medium heat, stirring frequently as it begins to foam.
After a few minutes, you'll notice the milk solids turning golden brown and the butter developing a delicious, nutty aroma.
As soon as it reaches that beautiful golden color, remove it from the heat and transfer it to a heat-safe bowl.
Allow the butter to cool until it's thickened and spreadable.
This is one of my favorite steps because it adds so much flavor to the finished cinnamon rolls.
In a small bowl, combine the dark brown sugar, ground cinnamon, fresh orange zest, finely chopped toasted pecans, and salt.
The orange zest makes this filling smell absolutely wonderful before it even goes into the oven.
Once the dough has doubled in size, gently punch it down and transfer it to a lightly floured surface.
Roll the dough into a large rectangle.
Spread the cooled brown butter evenly over the dough, leaving a small border around the edges.
Sprinkle the orange pecan cinnamon sugar mixture over the butter, gently pressing it into the dough.
Starting at the long edge, roll the dough tightly into a log.
Cut into 12 evenly sized cinnamon rolls using a sharp knife or unflavored dental floss.
Arrange the cinnamon rolls in a lightly buttered baking dish, leaving a little room between each roll.
Cover loosely and allow them to rise until noticeably puffy.
This second rise helps create those beautifully soft, fluffy layers.
For an extra-rich finish, you can pour a little warm heavy cream over the risen rolls just before baking.
Bake the cinnamon rolls in a preheated oven until the tops are lightly golden and the centers are fully baked.
Your kitchen will smell like brown butter, cinnamon, and fresh orange.
Allow the rolls to cool for a few minutes before adding the glaze.
While the rolls cool slightly, whisk together the powdered sugar, heavy cream, vanilla bean paste, and fresh orange juice.
Adjust the consistency with a little additional cream until the glaze is smooth and pourable.
Drizzle generously over the warm cinnamon rolls, allowing it to melt into all those beautiful swirls.
Serve warm with a cup of coffee and enjoy!
If there's one thing I love about a Christmas morning recipe, it's being able to prepare most of it ahead of time.
And these cinnamon rolls are perfect for that.
On Christmas Eve, prepare the dough, allow it to complete its first rise, and assemble the cinnamon rolls as directed.
Arrange them in your baking dish, cover tightly, and place them in the refrigerator overnight before the second rise.
On Christmas morning, remove the rolls from the refrigerator and allow them to sit at room temperature until noticeably puffy. Depending on the temperature of your kitchen, this may take approximately 60–90 minutes.
Then bake as directed and prepare the vanilla bean glaze while they're in the oven.
You'll have warm, homemade cinnamon rolls ready for Christmas breakfast without having to start from scratch that morning.
Don't rush the rising time. The dough needs time to rise properly to create soft, fluffy cinnamon rolls.
Use fresh orange zest. Freshly grated zest has a brighter flavor than dried orange peel and makes a beautiful difference in the filling.
Watch your brown butter closely. It can go from perfectly golden to burnt very quickly. Remove it from the heat as soon as it smells nutty and the milk solids turn golden brown.
Toast your pecans first. Toasting brings out their natural flavor and adds a little extra crunch.
Use a sharp knife or dental floss to cut the rolls. This helps preserve their round shape and beautiful swirls.
Glaze while the rolls are warm. Allow them to cool for just a few minutes so the glaze melts slightly into the rolls without disappearing completely.
Make them your own. If your family prefers cinnamon rolls without nuts, simply leave out the pecans. The brown butter and orange filling is delicious on its own.
Yes! Prepare the rolls through shaping, cover, and refrigerate overnight. The next morning, allow them to rise until puffy before baking.
Absolutely. Simply leave out the pecans for a classic brown butter orange cinnamon roll.
Yes. Dark brown sugar gives the filling a richer flavor, but light brown sugar works beautifully too.
You can substitute pure vanilla extract in the same amount. The glaze will still be delicious, although it won't have the pretty vanilla bean specks.
Store cooled cinnamon rolls in an airtight container in the refrigerator for up to 4 days. Warm gently before serving.
Yes! I recommend freezing the baked cinnamon rolls without glaze. Wrap tightly and freeze for up to 2 months. Thaw, warm, and finish with freshly prepared vanilla bean glaze.
If you love making something special for breakfast or sharing homemade baked treats with your family, there are a few more recipes from my kitchen I think you'll enjoy.
My Blueberry Peach Bread is one of those simple, comforting recipes that's perfect for slow mornings with a cup of coffee.
For something you can prepare with very little effort, try my Cinnamon Roll Casserole, the taste of with cozy cinnamon rolls made even more simple.
And if you're anything like me and love baking with brown butter, my Brown Butter Oatmeal Cookies are another favorite to make and share.
There's something so special about bringing a beautiful baking dish straight from the oven to the breakfast table, especially during the holidays.
For this recipe, I used my GreenPan baking essentials to make everything from browning the butter to baking the cinnamon rolls.
I've gathered some of my favorite kitchen pieces below, along with a few essentials that make homemade baking a little easier.
Some recipes are made once, and others become the ones you look forward to making year after year.
I hope these Brown Butter Orange Pecan Christmas Morning Cinnamon Rolls become one of those recipes in your home.
Save this recipe to Pinterest, print a copy for your family recipe box, or share it with someone who loves a cozy Christmas morning breakfast.
Soft, fluffy homemade cinnamon rolls filled with nutty brown butter, cinnamon, fresh orange zest, and toasted pecans, finished with a sweet vanilla bean glaze. Perfect for Christmas morning or a cozy holiday breakfast.
Prep Time: 30 minutes
Rise Time: Approximately 2–3 hours
Cook Time: 25–30 minutes
Total Time: Approximately 3–4 hours
Servings: 12 cinnamon rolls
For the Cinnamon Roll Dough
4½ teaspoons active dry yeast (2 packets)
¼ cup warm water (105–110°F)
½ cup granulated sugar
½ cup unsalted butter, softened
1 large egg
1 teaspoon salt
1 cup whole milk, lukewarm
4 cups all-purpose flour, plus more as needed for dusting
For the Brown Butter Orange Pecan Filling
½ cup unsalted butter
¾ cup dark brown sugar, packed
2 tablespoons ground cinnamon
1 tablespoon fresh orange zest
¾ cup toasted pecans, finely chopped
¼ teaspoon salt
For the Vanilla Bean Glaze
1½ cups powdered sugar
3 tablespoons heavy cream, plus more as needed
1 teaspoon vanilla bean paste
1 teaspoon fresh orange juice
Optional
⅓ cup warm heavy cream, to pour over the rolls before baking
Make the Cinnamon Roll Dough
In a small bowl, combine the active dry yeast, warm water, and a pinch of the measured granulated sugar. Let sit for 5–10 minutes, until foamy.
In a large mixing bowl, combine the remaining granulated sugar, softened butter, egg, salt, and lukewarm whole milk.
Add the activated yeast mixture and gradually mix in the flour until a soft dough forms.
Knead for approximately 7–9 minutes, until the dough is smooth and elastic. The dough should be soft and slightly tacky.
Transfer the dough to a lightly greased bowl, cover, and allow to rise in a warm place for 1½–2 hours, or until doubled in size.
Prepare the Brown Butter Filling
While the dough rises, melt the butter in a light-colored saucepan over medium heat, stirring frequently.
Continue cooking until the butter foams and the milk solids turn golden brown. Immediately transfer to a heat-safe bowl and allow to cool until thickened and spreadable.
In a separate bowl, combine the dark brown sugar, cinnamon, orange zest, toasted pecans, and salt.
Assemble the Cinnamon Rolls
Once the dough has doubled in size, gently punch it down and transfer it to a lightly floured surface.
Roll the dough into a rectangle approximately 16 × 12 inches.
Spread the cooled brown butter evenly over the dough, leaving a small border around the edges.
Sprinkle the orange pecan cinnamon sugar mixture evenly over the butter, gently pressing it into the dough.
Starting at the long edge, roll the dough tightly into a log. Cut into 12 evenly sized rolls.
Arrange the rolls in a lightly buttered 9 × 13-inch baking dish. Cover loosely and allow to rise for 30–45 minutes, or until noticeably puffy.
Overnight Christmas Morning Option
After shaping the cinnamon rolls and arranging them in your buttered 9 × 13-inch baking dish, cover tightly and refrigerate overnight (approximately 8–12 hours) instead of allowing them to complete their second rise at room temperature.
On Christmas morning, remove the rolls from the refrigerator and let them sit covered at room temperature for approximately 60–90 minutes, or until noticeably puffy. They may need longer if your kitchen is cool.
Once risen, preheat the oven to 350°F and continue with the baking instructions as written.
Bake the Cinnamon Rolls
Preheat the oven to 350°F.
If desired, pour ⅓ cup warm heavy cream evenly over the risen rolls just before baking.
Bake for 25–30 minutes, or until the tops are lightly golden and the centers are fully baked. The center dough should reach approximately 190°F.
Remove from the oven and allow to cool for 5–10 minutes.
Make the Vanilla Bean Glaze
In a medium bowl, whisk together the powdered sugar, heavy cream, vanilla bean paste, and fresh orange juice until smooth.
Add additional heavy cream, one teaspoon at a time, until the glaze reaches your desired consistency.
Drizzle the vanilla bean glaze generously over the warm cinnamon rolls and serve immediately.
Make them the night before! After shaping the cinnamon rolls and placing them in the baking dish, cover tightly and refrigerate overnight instead of completing the second rise.
On Christmas morning, remove the rolls from the refrigerator and allow them to sit at room temperature for approximately 60–90 minutes, or until visibly puffy.
Bake as directed, then finish with the vanilla bean glaze.
It's one of my favorite ways to make Christmas morning feel a little easier while still serving something homemade and special.
The older I get, the more I realize that some of the sweetest holiday memories come from the simplest traditions.
A favorite recipe, a familiar smell coming from the kitchen, everyone still in their pajamas, and the excitement of Christmas morning unfolding around us.
I love thinking about the recipes my children will remember from growing up. The ones they'll ask for every year, the ones they'll eventually help make, and maybe even the ones they'll carry into their own homes someday.
I hope these cinnamon rolls become one of those special traditions for your family, too.
Made with love for the people you love.
Amanda
A simple fall simmer pot made with fresh oranges, apples, cranberries, cinnamon sticks, cloves, star anise, and rosemary. An easy way to fill your home with the cozy scents of autumn.
Read MoreThese Salmon Tacos with Elote Corn Salsa are fresh, creamy, a little smoky and one of those dinners that looks far more impressive than it is difficult to make.
Tender salmon is seasoned with chili powder, paprika, garlic and fresh lime, then baked until it flakes easily. Instead of piling on a traditional taco salsa, these are topped with warm elote-inspired corn made with fresh corn, jalapeño, red onion, lime, mayo and crumbled cotija.
You get buttery salmon, charred corn, creamy dressing, a little heat from the jalapeño and plenty of fresh lime in every bite.
They're perfect for an easy weeknight dinner, but they're also fun enough to make when we're having people over—especially when fresh corn is still in season.
There are a few things that make these different from a basic fish taco.
First, we're using salmon instead of a mild white fish. It has enough richness and flavor to stand up to all of the spices and toppings without getting lost.
Then there's the corn salsa. It's inspired by Mexican street corn, with fresh corn cooked in butter until it begins to brown before being tossed with lime, mayo and cotija.
Instead of needing a separate sauce, slaw and salsa, the creamy corn mixture does most of the work.
And everything comes together while the salmon is baking, making this a surprisingly easy dinner.
I use four salmon fillets for this recipe. Salmon is rich enough to pair beautifully with the creamy corn and bold spices.
For the best texture and flavor, cut the kernels from four fresh ears of corn. Cooking them in butter lets the edges pick up some color before we turn the corn into the elote salsa.
One cored and diced jalapeño gives the corn some heat without overpowering the salmon. You can remove the seeds and membrane for a milder salsa.
Finely diced red onion gives the corn a little bite and another layer of texture.
I prefer cotija here for the classic salty, crumbly finish that works so well with corn and lime.
Fresh lime goes into both the salmon seasoning and corn salsa. I also always serve extra wedges alongside the tacos.
Use your favorite tortillas. Warming them over a gas flame gives the edges a little char, but a dry skillet works well too.
Preheat the oven to 375°F.
Combine olive oil, fresh lime juice, chili powder, garlic powder, cumin and paprika.
Place the salmon fillets on a baking sheet and coat them evenly with the seasoning mixture.
Bake for 20–25 minutes, or until the salmon is cooked to your liking and flakes easily.
While the salmon is baking, make the corn.
Melt the butter in a large skillet over medium heat. Add the minced garlic and cook briefly until fragrant.
Add the fresh corn, red onion and diced jalapeño.
Cook until the corn is tender and you start to see golden, lightly charred edges.
Transfer the warm corn mixture to a bowl.
Add the mayo, fresh lime juice, cotija and chili powder and stir until everything is evenly coated.
Warm your tortillas just before assembling the tacos.
If you have a gas stovetop, you can carefully warm them directly over a low flame until they're soft with a few lightly charred edges.
You can also warm them one at a time in a dry skillet.
Break the cooked salmon into large, tender pieces and divide it between the warm tortillas.
Spoon plenty of the elote corn salsa over each taco, then finish with additional crumbled cotija and a fresh lime wedge.
Serve immediately with extra lime.
Use fresh corn when you can. Cutting the kernels straight from the cob gives the salsa such good texture and lets the corn brown beautifully in the skillet.
Let the corn get some color. Don't constantly stir it. Giving it a little time against the hot pan helps create those browned edges.
Don't overcook the salmon. The original recipe gives a 20–25 minute range, but salmon fillets vary quite a bit in thickness. Since you're retesting this next week, I want you to note the exact thickness/weight and actual cooking time so we can tighten this before publication.
Use cotija if you can find it. Parmesan works as an alternative, but cotija is my first choice for this version.
Char the tortillas. That little bit of color adds flavor and makes the finished tacos look so much better too.
Serve with plenty of lime. A squeeze right before eating balances the richness of both the salmon and creamy corn.
Because the elote salsa already gives you corn, cheese and plenty of flavor, I don't think these tacos need a complicated list of sides.
I'd keep dinner fresh and simple with sliced avocado, a green salad, rice or even extra elote corn salsa served alongside.
For entertaining, set everything out family-style and let everyone build their own tacos.
You can prep several of the components ahead, but I like this salsa best when the corn has been freshly cooked.
You can cut the corn from the cobs and dice the onion and jalapeño earlier in the day. Then all that's left to do while the salmon bakes is cook the vegetables and finish the salsa.
For the best texture, assemble the tacos right before serving.
Tender baked salmon seasoned with chili, cumin, paprika and lime, served in warm tortillas and topped with creamy elote-inspired corn salsa, cotija and fresh lime.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
4 salmon fillets
1 tablespoon olive oil
Juice of ½ lime
½ teaspoon chili powder
½ teaspoon garlic powder
½ teaspoon paprika
2 tablespoons butter
Kernels from 4 ears fresh corn
2 cloves garlic, minced
¼ cup finely diced red onion
1 jalapeño, cored and diced
¼ cup mayonnaise
Juice of 1 lime
¼ cup crumbled cotija cheese, plus more for serving
1 teaspoon chili powder
Tortillas of choice
Additional cotija cheese
Fresh lime wedges
Preheat the oven to 375°F.
In a small bowl, mix the olive oil, juice of ½ lime, chili powder, garlic powder, cumin and paprika.
Place the salmon fillets on a baking sheet and coat evenly with the seasoning mixture.
Bake for 20–25 minutes, or until the salmon is cooked to your liking and flakes easily.
While the salmon cooks, melt the butter in a large skillet over medium heat.
Add the garlic and cook briefly until fragrant.
Add the corn, red onion and jalapeño.
Cook, stirring occasionally, until the corn is tender and beginning to brown around the edges.
Transfer the mixture to a bowl.
Add the mayonnaise, lime juice, cotija and chili powder. Stir until evenly combined.
Warm the tortillas over a low gas flame or in a dry skillet until soft and lightly charred around the edges.
Break the cooked salmon into large pieces and divide among the tortillas.
Spoon the elote corn salsa generously over the salmon.
Finish with additional cotija and fresh lime.
Serve immediately.
Let the corn sit against the hot skillet for a little while between stirring so it develops golden, slightly charred edges. That extra caramelization makes such a difference in the finished salsa.
Use salmon fillets that are similar in size and thickness so they cook at approximately the same rate. Skin-on or skinless can work since you'll be breaking the cooked salmon into pieces for the tacos.
Fresh corn is my first choice because of its texture and ability to brown in the skillet. Frozen corn can work when fresh isn't available; thaw it and remove excess moisture before adding it to the skillet.
These have some warmth from chili powder and jalapeño, but you can easily make them milder by removing the seeds and membrane from the jalapeño or using less of it.
Yes. Use whichever tortillas you prefer. Either can be warmed in a dry skillet, and corn tortillas can also be lightly charred over a gas flame.
This elote-inspired corn salsa combines fresh corn, butter, garlic, red onion, jalapeño, mayonnaise, lime juice, cotija cheese and chili powder.
If you loved these Salmon Tacos with Elote Corn Salsa, there are plenty of other fresh and flavorful recipes to bring to your table!
For another delicious dinner inspired by Mexican street corn, try my Grilled Chicken with Mexican Street Corn & Cucumber Salad. It's packed with fresh ingredients and perfect for warmer evenings.
If you're craving something a little sweet and savory, my Grilled Peach Caprese Chicken is a beautiful combination of juicy grilled chicken, seasonal peaches, and fresh summer flavors.
And for a salad that's hearty enough to steal the show, you'll love my Maple Bacon Fall Salad. It's filled with comforting seasonal flavors and makes a wonderful addition to any gathering.
Whether you're planning a family dinner or hosting friends, I hope these recipes inspire something delicious for your next meal. ♡
These salmon tacos are one of those recipes that has everything I want in an easy dinner: plenty of flavor, fresh ingredients and just enough going on to make an ordinary taco night feel a little more special.
The salmon is smoky and bright from the spices and lime, but I think the elote corn salsa is what really makes them. It's creamy, buttery, a little spicy and so good piled over warm salmon with extra cotija and lime.
Put everything on the table, warm a stack of tortillas and let everyone build their own.
There are few things I love more than a good potato side dish, especially when they're golden and crispy on the outside, soft and fluffy in the center, and served with something delicious for dipping. These crispy smashed potatoes with homemade garlic aioli check every box.
Made with baby red potatoes, olive oil, simple seasonings, and a quick lemon garlic aioli, this recipe turns a handful of everyday ingredients into something that feels a little more special.
They're perfect alongside a Sunday dinner, served as an appetizer when entertaining friends, or added to your holiday table. And if you're anything like me, you'll probably find yourself grabbing a few straight from the baking sheet before they ever make it to the table.
The beauty of this recipe is how simple it is. No complicated ingredients, no fancy techniques, and just a little hands-on preparation.
The potatoes roast until tender, get smashed with the bottom of a glass or mason jar, and return to the oven until the edges become beautifully golden and crisp.
Meanwhile, the homemade garlic aioli comes together in just a few minutes. It's creamy, garlicky, and brightened with fresh lemon juice, making it the perfect complement to the potatoes.
This is one of those recipes that works just as well for a casual family dinner as it does for a holiday gathering. I especially love serving crispy potatoes alongside a hearty main dish, like my Slow Cooker BBQ Brisket, or as part of a cozy dinner spread.
One of my favorite things about this recipe is that you probably have most of the ingredients already in your kitchen.
1½ pounds baby red potatoes: Their thin skins crisp beautifully while the centers stay tender.
2 teaspoons sea salt: For seasoning the potatoes.
1 teaspoon black pepper: Adds a little warmth and balances the flavor.
4 tablespoons olive oil: Helps the potatoes roast and develop those crispy edges.
1 tablespoon chopped parsley: Fresh or dried, for a little color and herb flavor.
¼ cup mayonnaise: The creamy base of our quick aioli.
1 garlic clove, minced: Fresh garlic gives the sauce its signature flavor.
1 teaspoon lemon juice: Adds brightness and cuts through the richness.
⅛ teaspoon salt
⅛ teaspoon black pepper
The aioli is intentionally simple, but don't underestimate how much it adds. The combination of crispy potatoes and creamy garlic sauce is what makes this recipe so good.
Preheat your oven to 425°F.
Wash and thoroughly dry the baby red potatoes, then place them on a large baking sheet. I originally made this recipe using my 360 Cookware jelly roll pan, which works beautifully for roasting.
Drizzle the potatoes with olive oil, then sprinkle with sea salt, black pepper, and parsley. Toss everything together until the potatoes are evenly coated.
Roast for approximately 20 minutes, or until the potatoes are tender enough to smash with gentle pressure. Depending on the size of your potatoes, they may need a little longer.
Remove the baking sheet from the oven.
Using the bottom of a mason jar or a flat-bottomed drinking glass, gently press down on each potato until it flattens.
You want the potatoes to spread out and develop those little ridges and uneven edges. Those are the pieces that become extra crispy in the oven!
If the potatoes look dry after smashing, drizzle a little additional olive oil over the tops.
Return the potatoes to the oven and continue roasting for another 30–45 minutes, turning them halfway through if they are firm enough to flip without falling apart.
The exact time will depend on the size of your potatoes and how crispy you like them.
I personally love when the edges are deeply golden with that satisfying crunch, while the centers stay soft and fluffy.
While the potatoes finish roasting, make the garlic aioli.
In a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and pepper. Stir until smooth and creamy.
Cover and refrigerate until you're ready to serve. Giving the sauce a little time in the refrigerator also allows the garlic flavor to develop.
Transfer the crispy smashed potatoes to a serving platter, sprinkle with a little additional fresh parsley if desired, and serve with the chilled garlic aioli.
I love putting the aioli in a small bowl right alongside the potatoes so everyone can dip as they go.
Golden, oven-roasted baby red potatoes with irresistibly crispy edges and fluffy centers, served with a creamy homemade lemon garlic aioli. The perfect easy side dish for weeknight dinners, holidays, or entertaining.
Prep: 10 minutes
Cook: 50–75 minutes
Servings: 4–6
For the Smashed Potatoes
1½ pounds baby red potatoes
2 teaspoons sea salt
1 teaspoon black pepper
4 tablespoons olive oil, plus more as needed
1 tablespoon chopped fresh or dried parsley
For the Garlic Aioli
¼ cup mayonnaise
1 garlic clove, minced
1 teaspoon freshly squeezed lemon juice
⅛ teaspoon salt
⅛ teaspoon black pepper
Preheat the oven. Preheat your oven to 425°F. Wash the baby red potatoes and thoroughly dry them.
Season the potatoes. Arrange the potatoes on a baking sheet. Drizzle with olive oil, sprinkle with sea salt, black pepper, and parsley, and toss until evenly coated.
Roast until tender. Place the baking sheet in the oven and roast for approximately 20 minutes, or until the potatoes are tender enough to smash. Larger potatoes may require additional cooking time.
Smash the potatoes. Remove the baking sheet from the oven. Using the bottom of a mason jar or flat-bottomed glass, gently press down on each potato until flattened. Drizzle with additional olive oil if needed.
Roast until crispy. Return the potatoes to the oven and continue roasting for 30–45 minutes, flipping halfway through, until the edges are beautifully golden brown and crispy.
Prepare the garlic aioli. While the potatoes roast, combine the mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Whisk until smooth and creamy. Refrigerate until ready to serve.
Serve and enjoy! Transfer the crispy smashed potatoes to a serving platter and serve warm alongside the homemade garlic aioli for dipping.
Dry your potatoes thoroughly. Extra moisture makes it harder to achieve those golden, crispy edges.
Don't overcrowd your baking sheet. Giving the potatoes room allows hot air to circulate and helps them roast rather than steam. Use two baking sheets if necessary.
Smash gently. Press just enough to flatten each potato while keeping it mostly intact. If the potatoes break apart a little, that's perfectly fine.
Don't rush the second roast. The first roast softens the potatoes, but the second is where the magic happens. Let those edges become beautifully golden.
Serve immediately. Like most crispy potato recipes, these are best enjoyed fresh from the oven.
These crispy smashed potatoes are incredibly versatile, which is one of the reasons I love making them.
For a cozy family dinner, pair them with roasted chicken, steak, or slow-cooked brisket. They also make a wonderful addition to a holiday dinner alongside beef tenderloin and roasted vegetables.
If you're entertaining, try serving them as a shareable appetizer with the garlic aioli in the center of the platter.
And for another cozy potato recipe, my Brown Butter Mashed Potatoes are a lovely option for a more traditional holiday meal.
I always say that you don't need an elaborate kitchen to make good food, but having a few reliable pieces makes cooking and entertaining so much easier.
For this recipe, a sturdy baking sheet is especially helpful because it allows the potatoes to roast evenly and develop those golden edges. I originally used my 360 Cookware jelly roll pan, along with a simple mason jar for smashing.
I've gathered some of my favorite everyday kitchen essentials, roasting pans, and entertaining pieces in my ShopMy storefront so you can find pieces you'll use well beyond this recipe.
No! While many smashed potato recipes begin by boiling the potatoes, this version roasts them directly in the oven until tender enough to smash. It keeps the preparation simple and avoids an extra pot.
Too much moisture, overcrowding the baking sheet, or not roasting long enough can prevent the potatoes from crisping. Make sure they're thoroughly dried before roasting and give them enough space on the pan.
You can roast the potatoes until tender, smash them, and refrigerate them in an airtight container for up to one day before finishing the final roast. Add a little olive oil before baking and cook until heated through and crispy.
Absolutely. The garlic aioli can be made a day ahead and stored in a covered container in the refrigerator. Stir before serving.
Baby red potatoes are wonderful because they have thin skins and creamy centers. Small Yukon Gold potatoes also work well. Try to select potatoes of similar sizes so they cook evenly.
Reheat the potatoes in a 400°F oven for approximately 10–15 minutes, or until hot and crispy again. An air fryer also works well. Store leftovers in the refrigerator for up to 3–4 days.
Sometimes the simplest recipes are the ones that become favorites, and these crispy smashed potatoes are a perfect example.
With their golden edges, fluffy centers, and creamy homemade garlic aioli, they're an easy way to make an everyday dinner feel just a little more special.
Whether you're preparing a cozy family meal or planning your next holiday gathering, I hope these find their way onto your table.
And if you make them, I'd love to hear what you think!
With love,
Amanda
We gutted our dated bathroom and brought together blue floor tile, warm neutrals, and a little French country style. See the before and after, the sources, and the one thing I would change.
Read MoreThere’s something about pears that feels like the quiet beginning of fall. They’re sweet without being overly sweet, beautiful enough to decorate a cake almost entirely on their own, and one of those flavors I don’t think gets used nearly enough in baking.
For Amelia’s 10-month milestone cake, I knew I wanted pears to be the inspiration. I’ve been making a special cake each month as she grows, and I love that each one has become its own little memory of this first year.
But I also wanted this to be a cake I would make again long after her monthly milestone cakes are finished.
So this one became a Brown Butter Pear Cake with Spiced Pear Filling and Vanilla Mascarpone Cream.
The finished cake has three soft brown butter pear cake layers with a homemade spiced pear filling tucked between them. Then the entire cake is covered in a light vanilla mascarpone cream that I added in loose, whipped swoops instead of trying to create a perfectly smooth finish.
Fresh pears on top are really all it needs.
It feels special without being overly fussy, which might be my favorite kind of cake.
What I love most about this cake is that pear actually tastes like pear.
It can be such a delicate flavor that it's easy to cover it with too much cinnamon or spice. Instead, we're using fresh pear in the cake, a concentrated pear filling between the layers and fresh pear again on top.
Brown butter gives the cake a warm, toasted flavor without overwhelming the fruit, while the vanilla mascarpone cream keeps everything light.
And because the final cake is covered completely in mascarpone cream, you get a little of that creamy vanilla flavor with every bite.
It's also a beautiful cake for fall birthdays, Thanksgiving, dinner parties or any autumn gathering when you want something a little different from pumpkin and apple.
Pears are the star of this cake, so use ripe pears that have some sweetness and flavor but aren't so soft that they're difficult to work with.
You'll use pear three ways: finely grated in the cake, diced in the filling and thinly sliced for decorating.
For decorating, look for the prettiest pears you can find. I love leaving the skin on because the natural green, gold or blush color is part of what makes the finished cake so beautiful.
Brown butter and pear are so good together.
Browning the butter cooks the milk solids until they're golden and nutty, giving you so much more flavor than melted butter alone. We're using it in both the cake and pear filling so that flavor runs throughout the recipe.
The final cake recipe uses 1 cup of butter for the cake layers, which gives the larger three-layer cake plenty of that warm brown butter flavor.
Buttermilk adds moisture and a slight tang that balances the sweetness of the pears and brown sugar.
I want this to taste like pear cake, not spice cake, so even though we're adding cinnamon and cardamom, neither should overpower the pear.
They're there to add warmth and make the cake feel like fall.
The mascarpone cream might be one of my favorite parts of this cake.
Instead of traditional buttercream, the cake is covered in a vanilla mascarpone cream made with 16 ounces of mascarpone and heavy whipping cream. It's rich and creamy but still light enough that it doesn't compete with the pear and brown butter.
I used it between the layers and then covered the entire outside of the cake, creating a loose, whipped design with lots of soft swoops and texture.
It doesn't need to be perfectly smooth—that's part of what makes this cake so pretty.
Place the butter in a light-colored saucepan over medium heat. Allow it to melt, then continue cooking as it foams and bubbles.
Stir or swirl the pan occasionally. Once the milk solids at the bottom turn golden brown and the butter smells nutty, immediately remove it from the heat.
Pour it into a heatproof bowl, making sure to scrape in all of those browned bits.
Allow it to cool for about 15–20 minutes before adding it to the cake batter.
Peel and core the pears you'll be using inside the cake, then finely grate them.
You want the pear incorporated throughout the batter rather than having large chunks in the cake layers.
Whisk together the flour, baking powder, baking soda, salt, cinnamon and cardamom.
In a separate large bowl, whisk the cooled brown butter with the granulated sugar and brown sugar.
Add the eggs one at a time, whisking well after each addition, followed by the vanilla.
Fold in the grated pear.
Add approximately half of the dry ingredients, followed by the buttermilk and then the remaining dry ingredients. Mix only until everything comes together.
Don't overmix the batter.
Divide it evenly between three prepared 6-inch cake pans. If you want perfectly even layers, weigh the finished batter and divide it equally between the three pans.
Bake until the centers spring back lightly and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for about 10 minutes before turning them out onto a cooling rack.
Cool completely before assembling.
While the cakes cool, make the pear filling.
Brown the butter in a skillet, then add the finely diced pears, brown sugar, lemon juice, cinnamon and salt.
Cook over medium heat, stirring occasionally, until the pears soften and the liquid reduces into a thick, glossy, almost jammy filling.
Remove from the heat and stir in the vanilla.
Transfer the filling to a bowl and cool completely before assembling the cake.
The filling should be thick and spoonable rather than watery. This is especially important with a three-layer cake because you don't want the filling causing the layers to slide.
Keep the mascarpone and heavy cream cold until you're ready to use them.
Add the cold mascarpone to a large mixing bowl and beat briefly on low speed just until smooth.
Add the cold heavy whipping cream, powdered sugar, vanilla bean paste and salt.
Whip on medium speed until the cream holds medium-stiff peaks and is thick enough to spread.
Stop as soon as it reaches that consistency. Mascarpone cream can be overwhipped, so don't keep mixing once it's thick and fluffy.
This recipe makes enough mascarpone cream to fill the cake and cover the entire outside in the whipped finish.
Make sure your cake layers and pear filling are completely cool before you begin.
Place the first cake layer on your serving plate or cake stand.
Spread vanilla mascarpone cream over the top, then create a slightly raised border of cream around the outer edge. Spoon half of the cooled pear filling into the center and gently spread it into an even layer.
Add the second cake layer.
Repeat with another layer of mascarpone cream, a raised border and the remaining pear filling.
Place the third cake layer on top.
Now cover the top and sides of the entire cake with the remaining vanilla mascarpone cream.
Instead of smoothing the frosting perfectly, use an offset spatula or the back of a spoon to create soft swoops and a loose, whipped texture all over the cake.
I love this finish with the pears because it feels a little more organic and relaxed than a perfectly smooth buttercream cake.
This cake really doesn't need much once the mascarpone cream is on.
Thinly slice fresh pears while keeping the skin intact. Gently fan the slices and arrange them over the top of the cake.
I like letting the pears follow the movement of the whipped mascarpone rather than trying to make the arrangement perfectly symmetrical.
Brush the exposed cut surfaces of the pears very lightly with fresh lemon juice to help slow browning.
And that's it.
No berries, extra fall fruit or elaborate cake decorations. Between the swooped mascarpone cream and fresh pears, there's already plenty happening while still keeping the cake elegant.
Don't over-spice the cake. Pear is delicate, so the cinnamon and cardamom should support it rather than become the main flavor.
Don't leave the brown butter bits behind. Those little toasted milk solids have so much flavor. Scrape all of them into the bowl with the brown butter.
Cool everything completely. Warm cake or warm pear filling will soften the mascarpone cream and make a three-layer cake much harder to assemble.
Cook the filling until it's thick. You don't want excess liquid sitting between the cake layers.
Create a mascarpone border around the filling. The cream acts as a dam and helps keep the pear filling from squeezing out of the sides.
Keep the mascarpone and heavy cream cold. Both should come straight from the refrigerator.
Don't overwhip the mascarpone cream. Stop as soon as it holds medium-stiff peaks.
Embrace the whipped finish. Don't worry about getting perfectly smooth sides. Soft swoops and texture are part of the finished look.
Decorate with pears close to serving. Fresh pear slices will eventually oxidize. A light brushing of lemon juice helps, but they'll look their prettiest when freshly cut.
Yes, and I actually think breaking it into steps makes layer cakes much easier.
The cake layers can be baked ahead, cooled completely and wrapped well.
The brown butter pear filling can also be made ahead and stored covered in the refrigerator.
I would make the vanilla mascarpone cream and assemble the cake closer to when you're planning to serve it.
Wait to add the fresh pears until the day you're serving or photographing the cake so they stay as fresh and beautiful as possible.
This cake is perfect with coffee after a fall dinner, but I also think it would be beautiful served with Champagne for a celebration.
Because the cake itself isn't overly sweet and the frosting is mascarpone-based rather than traditional buttercream, it works especially well after a richer fall meal.
A three-layer brown butter pear cake made with fresh pears and warm fall spices, layered with a jammy brown butter pear filling and covered in fluffy vanilla mascarpone cream.
Prep Time: 40 minutes
Bake Time: 35–45 minutes
Cooling + Assembly: 1 hour 30 minutes
Total Time: About 2 hours 45 minutes–3 hours
Servings: 8–10
Cake Pans: Three 6-inch round cake pans
1 cup (226 g) unsalted butter
3 1/2 cups (438 g) all-purpose flour
3 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon fine sea salt
1 teaspoon ground cinnamon
1/4 teaspoon ground cardamom
1 1/2 cups (300 g) granulated sugar
2/3 cup (142 g) light brown sugar, packed
4 large eggs, room temperature
4 teaspoons pure vanilla extract
1 1/2 cups finely grated ripe pear
1 cup buttermilk, room temperature
3 tablespoons unsalted butter
3 ripe but firm pears, peeled, cored and finely diced
1/3 cup light brown sugar, packed
1 1/2 tablespoons fresh lemon juice
1/2 teaspoon ground cinnamon
Pinch of fine sea salt
1 1/2 teaspoons pure vanilla extract
16 ounces mascarpone cheese, cold
2 cups heavy whipping cream, cold
2/3 cup powdered sugar
1 tablespoon vanilla bean paste
Pinch of fine sea salt
1–2 fresh pears
Fresh lemon juice, for brushing the pear slices
Add the 1 cup butter to a light-colored saucepan over medium heat.
Cook until melted, then continue cooking as the butter begins to foam. Swirl or stir occasionally until the milk solids turn golden brown and the butter smells rich and nutty.
Immediately pour the brown butter, including all of the browned milk solids, into a heatproof bowl.
Let cool for about 15–20 minutes before making the cake batter.
Preheat the oven to 350°F. Grease three 6-inch round cake pans and line the bottoms with parchment paper.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon and cardamom. Set aside.
In a large mixing bowl, whisk together the cooled brown butter, granulated sugar and brown sugar until well combined.
Add the eggs one at a time, whisking well after each addition. Stir in the vanilla.
Fold in the finely grated pear.
Add approximately half of the dry ingredients and gently mix just until combined.
Pour in the buttermilk and mix gently, then add the remaining dry ingredients. Mix only until no streaks of flour remain. Do not overmix.
Divide the batter evenly between the three prepared pans and smooth the tops. For the most even layers, weigh the batter and divide it equally between the pans.
Bake for approximately 35–45 minutes. Begin checking the cakes at 35 minutes. If the centers are not yet set, continue baking and check every 5 minutes until the centers spring back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in the pans for about 10 minutes.
Carefully turn the cakes onto a cooling rack, remove the parchment and cool completely before assembling.
Add the butter to a large skillet over medium heat.
Cook until the butter becomes golden brown and smells nutty.
Add the finely diced pears, brown sugar, lemon juice, cinnamon and salt.
Cook for approximately 10–14 minutes, stirring occasionally, until the pears are tender and the liquid has reduced into a thick, glossy filling.
Remove from the heat and stir in the vanilla.
Transfer to a bowl and cool completely. The filling should be thick and spoonable rather than watery.
Add the cold mascarpone to a large mixing bowl and beat briefly on low speed just until smooth.
Add the cold heavy whipping cream, powdered sugar, vanilla bean paste and salt.
Whip on medium speed until the mascarpone cream holds medium-stiff peaks and is thick enough to spread.
Stop mixing as soon as it reaches the desired consistency to avoid overwhipping.
Make sure the three cake layers and pear filling are completely cool.
Place the first cake layer on a serving plate or cake stand.
Spread a layer of vanilla mascarpone cream over the top and create a slightly raised border around the outer edge.
Spoon half of the cooled pear filling into the center and gently spread it into an even layer, keeping it inside the mascarpone border.
Place the second cake layer on top.
Repeat with another layer of mascarpone cream, a raised border and the remaining pear filling.
Place the third cake layer on top.
Cover the top and sides of the cake with the remaining vanilla mascarpone cream.
Use an offset spatula or the back of a spoon to create loose, soft swoops throughout the mascarpone cream rather than smoothing the frosting completely.
Thinly slice 1–2 fresh pears just before decorating.
Lightly brush the cut surfaces with fresh lemon juice to help slow browning.
Arrange the pear slices in overlapping fans or loose groupings across the top of the cake.
Refrigerate the finished cake until ready to serve.
Make the cake layers and pear filling ahead so they're completely cool before assembling. When frosting, don't worry about creating perfectly smooth sides—the soft, whipped texture of the mascarpone cream is part of what makes this cake so pretty. Add the fresh pears as close to serving as possible.
Choose pears that are ripe and flavorful but still firm enough to work with. For the decorative pears especially, avoid fruit that's overly soft because you'll want to create thin, clean slices.
I recommend peeling the pears used in the cake and pear filling for the smoothest texture. Leave the skin on the pears used to decorate the cake because the natural color makes the finished cake especially pretty.
Yes. Make the filling ahead, let it cool completely and store it covered in the refrigerator until you're ready to assemble the cake.
Lightly brush the cut sides with fresh lemon juice and add them as close to serving as possible. The lemon helps slow oxidation, although freshly sliced pears will always look best.
Yes. Because this cake is filled and frosted with mascarpone cream, keep the assembled cake refrigerated. For the best texture, let it sit out briefly before serving rather than serving it refrigerator-cold.
This is where I'd connect the pear cake to the rest of my fall recipe collection.
My Brown Butter Spice Cake with Honey & Fig Jam Frosting is another beautiful fall cake, while Pumpkin Swirl Brownies and Brown Butter Pumpkin Sandwich Cookies are perfect when you're craving something a little more classic for pumpkin season.
And if you're planning an entire fall gathering rather than just dessert, start with my Fall Charcuterie Board with Baked Brie, Fig Jam & Pistachios before bringing this cake out for dessert.
These are the cake pans, mixing bowls, decorating tools and baking essentials I reach for again and again in my kitchen.
I think what I love most about these milestone cakes is that they're becoming a little collection of Amelia's first year while also giving me an excuse to create recipes I genuinely want to make again.
For 10 months, pear felt just right—soft, sweet and perfectly suited to the beginning of fall.
And I love how this one came together: three layers of golden brown butter pear cake, spiced pear filling tucked between each one, and that soft vanilla mascarpone cream covering the entire cake in loose, whipped swoops.
Fresh pears on top were all it needed.
Ten months with our girl, celebrated the way we seem to celebrate most things around here—with cake.
Some of my favorite traditions with our kids are the ones that aren't really traditions yet—the little things we do one morning that are so sweet, I immediately know I want to do them again next year.
This little Halloween breakfast table for the kids was exactly that.
Nothing about it was overly complicated. I pulled together an orange, black and white table, added fresh orange dahlias, made our Halloween character pancakes and tucked a few of the kids' favorite snacks into little Halloween favors.
We all wore our Halloween pajamas, sat around the table together and turned an otherwise ordinary October breakfast into something that felt really special.
And honestly, these are the mornings I know I'm going to miss someday.
When I'm setting a holiday table for our family, I want it to feel special without feeling too precious for little hands.
Especially at this stage of life.
I want Shepherd to be excited when he sees it. I want Amelia sitting right there with us. I want everyone eating the food, touching everything and actually enjoying the table instead of worrying about keeping it picture-perfect.
For this Halloween breakfast, I kept everything within a simple orange, black and white color palette.
The Halloween pancakes brought in the playful part, while orange dahlias made the table feel a little more elevated. Then I added small Halloween favors at each place setting so the kids had something fun waiting for them when they came to the table.
It was festive without requiring an entire house full of Halloween decorations.
The star of breakfast was definitely our Mummy, Pumpkin and Frankenstein Sourdough Discard Pancakes.
I started with my favorite sourdough discard pancake batter, doubled it and divided it into three bowls. One stayed plain for our mummy, one got a little natural orange coloring for the pumpkin and the last was naturally colored green with matcha for Frankenstein.
Then I used Greek yogurt, chocolate and fresh fruit to make all three characters.
Halloween Sourdough Discard Pancakes – Mummy, Pumpkin & Frankenstein
I love that they're fun for kids but are still made from a breakfast we would normally eat at home.
Alongside the pancakes, I added a big bowl of Cuties because...duh.
They're orange. It's Halloween. They practically decorated the table for me.
And more importantly, they're something the kids will actually eat.
I wanted each of the kids to have a little surprise waiting at the table, but I didn't want to fill the entire breakfast with candy.
Instead, I made little Halloween goodie bags filled with Little Spoon Puffs.
They worked as part of the table decor while also giving the kids something they already love.
I also used little witch hats as party favors and filled those with Little Spoon Bars.
This might be my favorite little detail because the hats added height and a Halloween element to the table, but they weren't decorations I was buying just to look pretty for one morning.
They doubled as favors.
If you're recreating a Halloween breakfast for your own kids, that's one of my biggest tips: let the food and favors become part of the decor.
A bowl of orange fruit, Halloween snacks tucked into bags and favors at each place setting can make the entire table feel finished without adding a ton of extra decorations.
For the centerpiece, I kept it incredibly simple with fresh orange dahlias.
They were perfect.
The orange tied into the Halloween theme without making the table feel overly themed, and fresh flowers always make even a casual breakfast at home feel a little more special.
You could easily recreate the same idea with whatever orange flowers you can find at the grocery store or farmers market.
I wouldn't make the arrangement too tall or elaborate, especially for a family breakfast. I like being able to actually see everyone across the table.
Of course, we had to coordinate with the table.
Mine were black and white gingham, which ended up fitting the whole orange, black and white color palette perfectly.
Amelia wore the sweetest tan gingham pajamas with little bears dressed in pumpkin costumes, and Shepherd wore gray striped pajamas with skeletons driving cars.
Which may be the most Shepherd pair of Halloween pajamas imaginable.
I love that they weren't perfectly matching sets. Everything coordinated without feeling like we were all wearing exactly the same thing, and each pair still felt like them.
It made the morning—and the photos—even sweeter.
I rounded up the pieces from our breakfast along with more of my favorite Halloween finds for little ones in my Halloween with Kids Favorites
I'll keep adding to the shelf throughout the season, including Halloween pajamas, kids' tableware, baking pieces, little favors, kitchen finds and other things we're using for our October traditions.
If you want to recreate a similar breakfast, I would start with just a few pieces rather than buying an entirely new table:
Halloween or black-and-white plates and cups
Simple napkins or linens
Little treat bags
Halloween party favors
Seasonal pajamas
Kid-friendly Halloween snacks
A few baking or pancake-making essentials
Fresh orange flowers
Use what you already own for everything else.
The biggest thing I took away from this breakfast is that you really don't need much.
Start with one simple color palette. Orange, black and white made it easy for me to look around the house and pull things together without worrying about whether every piece was technically "Halloween."
Then choose one special food.
For us, it was the Halloween pancakes. You don't need an entire buffet of themed recipes when one really fun dish immediately tells the story.
Next, add something unexpected at the kids' places. A tiny goodie bag, witch hat filled with snacks or another inexpensive party favor instantly makes sitting down at the table exciting for them.
Finally, use food as decoration.
The bowl of Cuties is probably the easiest example. It's something we were going to eat anyway, but all of that bright orange fruit looked so cute sitting on the Halloween table.
Our Halloween Sourdough Discard Pancakes were plenty festive on their own, so I don't think you need to make every single thing Halloween themed.
I'd pair them with easy breakfast foods your family already loves: eggs, bacon or sausage, fresh fruit and milk or juice for the kids.
For another cozy addition, my Peach Coffee Cake with Crumble Topping would be perfect for a larger Halloween brunch.
You could also add my Apple Pie Overnight Oats or Blueberry Cinnamon Roll Loaf if you're hosting more people.
I think this is the part I love most.
Halloween can so easily become about everything we're going to do later that day—the costumes, trick-or-treating and all the excitement that comes with it.
But there's something really sweet about starting the celebration first thing in the morning.
Put on the Halloween pajamas. Make something fun for breakfast. Give the kids a tiny surprise. Sit down together before the craziness of the day starts.
It doesn't have to be elaborate enough for Pinterest.
It just has to feel special to them.
Start with a simple Halloween color palette and use a few playful details rather than trying to theme every piece. I used orange, black and white with fresh orange flowers, Halloween pancakes, little favors and seasonal pajamas.
Snacks your kids already enjoy are an easy alternative. I filled our goodie bags with Little Spoon Puffs and put Little Spoon Bars inside witch hat party favors.
Other ideas could include stickers, temporary tattoos, small toys or other age-appropriate treats.
Anything naturally orange works beautifully. I used a bowl filled with Cuties, but mini pumpkins, apples or other seasonal fruit could work too.
Choose one special Halloween breakfast and keep everything else simple. We made mummy, pumpkin and Frankenstein sourdough discard pancakes and served them alongside easy breakfast foods and fruit.
Definitely not. I actually love coordinating pajamas more than perfectly matching ones. Ours all worked within the same neutral Halloween palette while still being completely different.
If you're planning your own Halloween morning, start with my Halloween Sourdough Discard Pancakes and then shop everything I've saved to my Kids Halloween Favorites ShopMy Shelf
You can also find more seasonal recipes here:
Brown Butter Pumpkin Oatmeal Skillet Cookie
I know this season of matching pajamas, funny pancakes and tiny goodie bags around the breakfast table won't last forever.
That's probably why I love doing these things so much right now.
It wasn't an elaborate Halloween party. It was just the four of us at home in our pajamas, eating pancakes around a table covered in orange, black and white.
But Shepherd got his skeletons driving cars. Amelia got tiny bears dressed like pumpkins. We had Frankenstein pancakes, little witch hats filled with snacks and a bowl of Cuties sitting next to the prettiest orange dahlias.
And somehow all of those little details turned breakfast into a memory.
Those are the traditions I want to keep.
There’s something about making an ordinary breakfast a little festive that makes the holidays feel extra special with kids. These Halloween Sourdough Discard Pancakes are made from our favorite fluffy sourdough discard pancake recipe and turned into three easy Halloween characters: a mummy, pumpkin and Frankenstein.
And the best part? You only have to make one pancake batter.
I doubled my regular sourdough discard pancake recipe, divided the batter into three bowls and made a small change to each. I left the mummy batter plain, added natural orange food coloring to the pumpkin batter and used matcha to naturally turn Frankenstein green.
Then we decorated them with Greek yogurt, fresh fruit and a little melted chocolate.
They’re festive without requiring a million ingredients or complicated decorating, which is exactly the kind of Halloween recipe I want to make with little ones.
I love finding little ways to make each season feel special for our kids, and it doesn’t always need to be a big event.
Sometimes it’s simply making pancakes look like Frankenstein on an October morning.
These would be so cute for Halloween morning, an October weekend breakfast or even a Halloween brunch with friends. You can make all three characters like I did or just choose your favorite and keep things even simpler.
If you’re planning more Halloween fun with little ones, I’m also putting all of the Halloween pieces we use and love in my Kids Halloween Favorites—kid-friendly kitchen tools, Halloween plates and cups, baking supplies, seasonal finds and everything that makes these little traditions more fun.
And if you love making breakfast feel a little more special, my Peach Coffee Cake with Crumble Topping is another favorite for slow mornings at home.
Instead of making three separate recipes, I made one double batch of my sourdough discard pancake batter and divided it evenly between three bowls.
From there, each bowl becomes one of our Halloween characters.
It makes these look much more complicated than they actually are.
The mummy is the simplest of the three.
I left this portion of the pancake batter completely plain. Once cooked, I used a piping bag filled with plain Greek yogurt to create the mummy wrapping and melted chocolate for the eyes.
And definitely don't worry about making the yogurt lines perfect. Uneven lines actually make the mummy look better.
This is also a great one if you don't want to change the pancake batter at all. You can make your regular pancakes and let the decoration turn them into Halloween breakfast.
For the pumpkin, I added natural orange food coloring to the second bowl of batter.
Full disclosure: you really couldn’t tell mine were very orange once they were cooked!
But once I added a little kiwi stem and drew the jack-o’-lantern face with melted chocolate, they were still so cute.
If you use natural food coloring and yours does the same thing, don’t stress about it. The decorations do most of the work.
You could actually skip the orange coloring altogether if you want. The kiwi stem and chocolate face are enough to make a regular golden pancake read as a pumpkin.
Frankenstein might be my favorite.
Instead of using green food coloring, I added matcha to the third bowl of pancake batter. It naturally turns the pancakes green while adding just a subtle matcha flavor.
For the decorations, I used blackberries across the top for his hair and pieces of banana for the scar, eyes and mouth. A little melted chocolate adds the final details.
I love that so much of his face is made from fruit, too. He's festive and silly without needing a bunch of specialty Halloween candy.
One of my favorite parts of creating these little seasonal traditions is pulling out a few special pieces that make an otherwise normal breakfast feel exciting.
I created a Kids Halloween Favorites shelf on ShopMy with my favorite Halloween finds for little ones, including seasonal tableware, baking pieces, kid-friendly kitchen tools and other things I’ll be using throughout October.
I’ll keep adding to this shelf throughout the season, so it can be a spot to find everything I’m using for our Halloween recipes, treats and little traditions.
Fluffy sourdough discard pancakes turned into three easy Halloween characters—a mummy, pumpkin and Frankenstein—using Greek yogurt, fruit, matcha and melted chocolate.
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: Approximately 18–20 pancakes, depending on size
150 g sourdough starter discard
400 g all-purpose flour
450 g milk
100 g butter, melted
80 g honey
4 large eggs
16 g baking powder
6 g salt
12 g vanilla extract
Natural orange food coloring
Matcha powder, as needed for desired green color
Plain Greek yogurt
Melted chocolate
Kiwi
Blackberries
Banana
In a large bowl, whisk together the sourdough starter discard, milk, melted butter, honey, eggs and vanilla extract until smooth and fully combined.
In a separate bowl, whisk together the flour, baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, gently stirring until just combined.
Be careful not to overmix. A few lumps are perfectly fine and will help keep the pancakes light and fluffy.
Let the pancake batter rest for 5–10 minutes. This helps hydrate the flour and gives you softer, fluffier pancakes.
Divide the batter evenly between three bowls.
Leave the first bowl plain for the mummy pancakes.
Add natural orange food coloring to the second bowl for the pumpkin pancakes.
Add matcha powder to the third bowl a little at a time until you reach your desired shade of Frankenstein green.
Heat a lightly greased non-stick skillet or griddle over medium heat.
Pour about ¼ cup batter onto the skillet for each pancake.
Cook until bubbles begin forming on the surface and the edges look set, about 2–3 minutes. Flip and cook for another 1–2 minutes, or until cooked through.
Repeat with the remaining batter.
Place a plain pancake on a plate.
Add plain Greek yogurt to a piping bag and pipe it back and forth across the pancake to create mummy wrapping.
Use melted chocolate to make two eyes.
Place an orange pancake on a plate.
Cut a small piece of kiwi and place it at the top for the pumpkin stem.
Use melted chocolate to draw the eyes and jack-o’-lantern mouth.
Place a matcha pancake on a plate.
Arrange blackberries across the top for Frankenstein’s hair.
Cut banana into small pieces to create his eyes, mouth and scar. Add small dots of melted chocolate to the banana eyes to finish his face.
Serve and enjoy!
Don’t worry if the pumpkin isn’t very orange. Natural food coloring can become much more subtle once the pancake is cooked. Mine did! Once you add the kiwi stem and chocolate face, it still looks like a pumpkin.
Add the matcha gradually. You only need enough to turn the batter green. Adding too much can make the matcha flavor stronger than you want.
Let the pancakes cool slightly before decorating. This is especially important for the mummy. If the pancake is piping hot, the Greek yogurt can start to melt and run.
Use a piping bag for the chocolate, too. It makes drawing the little faces much easier. You can also use a small zip-top bag and snip off the tiniest corner.
Let the kids decorate their own. Put out bowls of blackberries, banana, kiwi, yogurt and chocolate and let everyone create their own Halloween pancake character. They definitely don’t have to be perfect.
Keep cooked pancakes warm. Since this makes a double batch, keep finished pancakes on a baking sheet in a low oven while you finish cooking the remaining batter.
Because the pancakes are already the fun part of breakfast, I’d keep everything else really simple.
Serve them with fresh fruit, scrambled eggs, bacon or breakfast sausage and maple syrup on the side.
For a bigger Halloween brunch, make several of each character and arrange them together on a large platter with extra fruit.
You could even turn breakfast into a decorate-your-own Halloween pancake bar. Make the pancakes and set out bowls of Greek yogurt, melted chocolate, banana, blackberries and kiwi so everyone can create their own character.
For another cozy breakfast to add to your fall rotation, try my Peach Coffee Cake with Crumble Topping, Apple Pie Overnight Oats or Blueberry Cinnamon Roll Loaf
Yes. You can use the same decorating ideas with your favorite pancake recipe. You’ll just need enough batter to divide between the three Halloween characters.
Yes. Matcha naturally gives the pancake batter a beautiful green color, which makes it perfect for Frankenstein without needing green food coloring.
A small amount will add a subtle matcha flavor, but it shouldn’t overwhelm the pancakes. Start with a little and add more until you have the green color you want.
Yes. Cook the pancakes ahead of time and store them in an airtight container in the refrigerator. Reheat before serving and wait to add the fruit, Greek yogurt and chocolate decorations until just before eating.
You can leave the pumpkin pancake batter plain. The kiwi stem and chocolate jack-o’-lantern face are enough to make it look like a pumpkin.
Allow the pancakes to cool for a few minutes before piping on the Greek yogurt. You want them warm, but not steaming hot.
If you’re looking for more recipes to make throughout October, try:
Save this one for Halloween morning, an October weekend breakfast or your next Halloween brunch with the kids.
These Halloween Sourdough Discard Pancakes are exactly the kind of seasonal tradition I love creating with our kids.
They’re simple, a little silly and turn an ordinary breakfast at home into something they get excited about.
And you don't need three recipes or a cart full of special ingredients to make them.
One batch of our favorite sourdough discard pancakes, a little matcha, fruit, Greek yogurt and chocolate turns breakfast into a mummy, pumpkin and Frankenstein.
The characters don't need to be perfect. In fact, I think the wonky ones are usually the cutest.
And those little mornings around the table are the memories I want to hold onto most.
This homemade white pasta sauce is rich, creamy and incredibly easy to make with butter, shallot, garlic, heavy cream and Parmesan cheese. It comes together in less than 30 minutes and is one of those simple recipes that can become the base for so many different dinners.
Toss it with your favorite pasta for an easy weeknight meal, add chicken or shrimp for extra protein or stir in vegetables depending on what you have on hand. It's simple enough to make on a busy night but still gives you that creamy, comforting pasta you would order at a restaurant.
I especially love the combination of shallot and garlic in this version. They cook gently in butter before the flour and cream are added, building flavor into the sauce without making it complicated.
Once you know how to make a basic creamy Parmesan sauce like this, it's an easy recipe to come back to again and again.
There are a few reasons this is such a good recipe to keep in your back pocket.
It's quick. The entire sauce comes together on the stovetop in less than 30 minutes.
It's simple. You only need a handful of ingredients, and most are things you may already keep in your kitchen.
And it's incredibly versatile. Serve it simply with pasta and Parmesan, or use it as the starting point for chicken, shrimp, sausage, mushrooms, spinach or other vegetables.
Most importantly, making white pasta sauce from scratch isn't difficult. Once you've made the roux and slowly whisked in the cream, you're only a few minutes away from a smooth, creamy Parmesan sauce.
Butter creates the base of the sauce and is what we'll use to gently cook the shallot and garlic before making the roux.
I love using shallot here instead of a larger onion. It gives the sauce a subtle savory sweetness without overpowering the other flavors.
Two fresh garlic cloves add plenty of flavor. Add the garlic after the shallot has softened and cook it only until fragrant so it doesn't burn.
Flour combines with the butter to create a simple roux. This is what helps thicken the cream into a smooth sauce that will cling beautifully to the pasta.
This is meant to be a rich white sauce, so I use heavy cream for the best texture.
For the refreshed recipe, I prefer freshly grated Parmesan rather than the Parmesan-or-mozzarella option from my original recipe.
Parmesan gives the sauce a salty, nutty flavor and melts beautifully into the cream.
Amanda's Tip: Grate Parmesan from a block when possible. Pre-shredded cheeses often contain ingredients that keep the shreds from sticking together, which can prevent them from melting as smoothly into a sauce.
A little Italian seasoning brings in plenty of flavor without needing several different herbs.
Finish the sauce with salt and freshly ground black pepper to taste. Because Parmesan is already salty, taste the finished sauce before adding additional salt.
Melt the butter in a saucepan over medium-low heat.
Add the finely chopped shallot and cook until softened and translucent. Add the minced garlic and cook briefly, just until fragrant.
You don't want either ingredient to brown. Keeping the heat relatively low gives you that mellow flavor while keeping the finished sauce beautifully pale.
Sprinkle the all-purpose flour over the butter and shallot mixture.
Whisk continuously until the flour is completely incorporated and the mixture is smooth. Let it cook for about 1–2 minutes to remove the raw flour taste.
Gradually pour in the heavy cream while whisking continuously.
Adding the cream slowly helps it incorporate smoothly into the roux without creating lumps.
Add the Italian seasoning and continue cooking over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.
Avoid bringing the cream to a hard boil.
Reduce the heat to low or remove the saucepan from the heat before adding the cheese.
Add the freshly grated Parmesan a little at a time, stirring until it melts smoothly into the sauce.
Season with salt and freshly ground black pepper to taste.
The finished white sauce should be smooth, creamy and thick enough to coat the pasta without feeling heavy or gluey.
The easiest way to serve this sauce is also one of my favorites: toss it with freshly cooked pasta and finish with plenty of freshly grated Parmesan and black pepper.
Before draining your pasta, reserve some of the pasta water. Once the sauce and pasta are combined, you can add a small splash of the warm pasta water if you want to loosen the sauce.
This is especially helpful because creamy sauces naturally continue to thicken as they sit.
One of the nice things about this sauce is that you don't need a particular type of pasta.
Long noodles such as fettuccine or linguine are perfect when you want that classic creamy pasta feel.
Short pasta shapes such as penne, rigatoni, fusilli, farfalle or cavatappi are also great because the sauce works its way into their ridges, folds and curves.
Use whatever you have—or whatever pasta shape your family loves most.
Think of this recipe as a starting point. Once you know how to make the sauce, it's incredibly easy to turn it into a different dinner depending on what you have in the refrigerator.
For protein, try:
Grilled or seared chicken
Shrimp
Italian sausage
Salmon
For vegetables, try:
Mushrooms
Broccoli
Spinach
Peas
Asparagus
Zucchini
I usually wouldn't add several of these at once. Choose one protein and one vegetable and let the creamy Parmesan sauce bring everything together.
If you love garlic, add another clove and finish the pasta with plenty of freshly grated Parmesan.
Add a pinch of crushed red pepper flakes along with the Italian seasoning.
Sauté sliced mushrooms separately until deeply golden, then stir them into the finished sauce.
Add fresh spinach to the warm sauce just before serving and let it wilt.
Because this sauce is rich, I like keeping the rest of dinner fairly simple.
Serve the pasta with garlic bread or focaccia for soaking up any extra sauce and add something fresh or green alongside it. A Caesar salad, roasted broccoli, broccolini or simple sautéed vegetables would all work beautifully.
If you're serving the pasta as a side rather than the main course, pair it with grilled chicken, salmon or shrimp.
Allow leftover sauce to cool before transferring it to an airtight container and refrigerating it.
When reheating, use low heat and stir frequently. Cream sauces can thicken considerably once chilled, so add a small splash of cream or milk as needed to bring the sauce back to a creamy consistency.
I prefer this sauce freshly made or refrigerated rather than frozen. Cream-based sauces can sometimes separate or become grainy after freezing and reheating, so freezing wouldn't be my first choice for this recipe.
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A simple homemade white pasta sauce made with butter, shallot, garlic, heavy cream and freshly grated Parmesan. Rich, creamy and ready in less than 30 minutes.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
¼ cup (4 tablespoons) butter
1 shallot, finely chopped
2 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups heavy cream
1 cup freshly grated Parmesan cheese
2 teaspoons Italian seasoning
¼ teaspoon salt, plus more to taste
Freshly ground black pepper, to taste
Cooked pasta of choice
Reserved pasta water, as needed
Additional freshly grated Parmesan
Freshly ground black pepper
Melt the butter in a saucepan over medium-low heat.
Add the finely chopped shallot and cook until softened and translucent.
Add the garlic and cook briefly, just until fragrant.
Sprinkle in the flour and whisk continuously until completely smooth. Cook for 1–2 minutes to remove the raw flour taste.
Gradually pour in the heavy cream while whisking continuously.
Add the Italian seasoning and cook over medium-low heat, stirring frequently, until the sauce gently simmers and begins to thicken.
Reduce the heat to low or remove the saucepan from the heat.
Gradually stir in the freshly grated Parmesan until completely melted and the sauce is smooth.
Season with salt and freshly ground black pepper to taste.
Toss immediately with your favorite cooked pasta. If needed, add reserved pasta water a small amount at a time until the sauce reaches your desired consistency.
Finish with additional Parmesan and black pepper and serve warm.
Add the Parmesan over very low heat or with the saucepan removed from the heat. Too much heat can cause a cheese sauce to become grainy rather than giving you that beautifully smooth, creamy finish.
Not exactly. This white pasta sauce begins with butter and flour to create a roux before heavy cream and Parmesan are added. Alfredo-style sauces are generally made without flour, so while the two can have a similar creamy Parmesan flavor, the preparation is different.
The easiest way to prevent lumps is to add the cream gradually while whisking continuously. This helps the liquid incorporate smoothly into the butter and flour mixture.
The flour in this recipe thickens the sauce as it gently simmers. Give the sauce a few minutes over medium-low heat before deciding it needs additional thickening. The Parmesan will thicken it further once added.
If you're serving the sauce with pasta, reserved pasta water is my favorite way to loosen it. Add just a small splash at a time until you reach the consistency you like.
Yes, although creamy sauces are best freshly made. Refrigerate the sauce in an airtight container and reheat gently over low heat. Add a splash of cream or milk if needed to restore its creamy consistency.
Heavy cream is what I use for this recipe and gives the sauce its rich, creamy consistency. A thinner dairy product will change the finished texture, so I recommend sticking with heavy cream unless you're using a substitution you've tested before.
If you're looking for another pasta night idea, try my Garlic Mushroom & Shrimp Pasta or make my Baked Burrata Pumpkin Ziti with Pork Sausage when you're craving something especially cozy.
My Easy Mushroom & Pea Risotto is another creamy Italian-inspired dinner, while Mom's Favorite Minestrone Soup is perfect when you want something lighter but still comforting.
A good saucepan, whisk and Parmesan grater are really all you need for this recipe, and they're pieces I use constantly in my kitchen.
There are certain recipes worth knowing without having to think too much about them, and a simple homemade white pasta sauce is one of those for me.
Butter, shallot, garlic, cream and Parmesan turn into a rich, creamy sauce in less than 30 minutes, and from there you can make it your own depending on what you have in the refrigerator.
Serve it simply over pasta, add chicken or shrimp, stir in vegetables or use it as the starting point for another dinner entirely.
It's simple, cozy and exactly the kind of recipe I want to have ready for a busy weeknight.
There are some dinners that are worth cooking low and slow, and brisket is one of them. This Slow Cooker BBQ Brisket starts on the stovetop with a simple smoky brown sugar rub and a good sear before cooking for hours in BBQ sauce until the meat is fall-apart tender.
The finished brisket is shredded and tossed right back into all of those BBQ cooking juices, giving you tender, saucy pieces of beef that are perfect for an easy family dinner, Sunday supper or feeding a crowd.
One of my favorite things about making this recipe is using my 360 Cookware Slow Cooker. The stainless steel pot can go directly onto my stovetop, so I can sear the brisket and build all of that flavor without dirtying another pan. Once it's browned, the same pot moves onto the slow cooker base and takes it from there.
It's simple, mostly hands-off and exactly the kind of cozy dinner I want waiting for us at the end of the day.
This recipe has been in my kitchen for years, but giving the original a few little updates made it even better. Smoked paprika adds more depth to the dry rub, Worcestershire gives the BBQ cooking sauce another savory layer, and beef broth makes the whole thing richer.
The method is still incredibly simple.
You get a beautiful sear on the brisket, pour over the BBQ sauce and let the slow cooker do the rest. Several hours later, the brisket practically falls apart under your forks.
Mostly hands-off after the initial sear
Made with simple, easy-to-find ingredients
Fall-apart tender and perfect for shredding
Great for feeding family or a larger gathering
Leftovers reheat beautifully
Everything can be seared and slow cooked in the same 360 Cookware pot
4–5 lb beef brisket
1 tablespoon olive oil, for searing
2 1/2 teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons chili powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons smoked paprika
1 teaspoon black pepper
1 1/2 tablespoons dark brown sugar
1 1/2 cups BBQ sauce
3/4 cup beef broth
1 tablespoon Worcestershire sauce
Look for a brisket around 4–5 pounds with some visible marbling. If it has a particularly thick fat cap, you can trim it down to approximately 1/4 inch, but don't remove all of the fat. That fat helps add flavor and moisture during the long cooking time.
BBQ sauce is one of the biggest flavors in this recipe, so use one you already know you love. A smoky or slightly sweet BBQ sauce works especially well with the brown sugar and smoked paprika in the dry rub.
I prefer beef broth here instead of vegetable broth because it adds another layer of rich, savory flavor to the cooking liquid.
The smoked paprika gives us some of that deep, smoky flavor you associate with brisket without needing an outdoor smoker.
Just a tablespoon adds savory depth and a little tang to the BBQ sauce without overpowering it.
Remove the brisket from the refrigerator and trim any excessively thick or hard pieces of fat, leaving approximately a 1/4-inch fat cap.
Pat the entire brisket very dry with paper towels.
This might seem like a small step, but a dry surface is important for getting that beautiful browned crust once the brisket hits the hot pan.
In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar.
Generously coat all sides of the brisket with the seasoning mixture, using your hands to press the rub into the meat.
Don't forget the edges. You want seasoning over the entire brisket.
Heat the 360 Cookware Slow Cooker pot on the stovetop over medium to medium-high heat.
Add the olive oil.
Once the pot is hot, carefully add the brisket. Sear the first side without moving it for approximately 4–5 minutes, or until it develops a deep golden-brown crust.
Flip and sear the other side for another 4–5 minutes. If possible, quickly sear the edges as well.
You're not trying to cook the brisket through at this point. We're simply building color and flavor before it cooks low and slow.
This is one of my favorite reasons for using the 360 Cookware Slow Cooker for this recipe. I can sear the brisket right in the stainless steel pot and then move that exact same pot onto the slow cooker base. All of those flavorful browned bits stay right there with the brisket—and I don't have another pan to wash.
While the brisket is searing, add the BBQ sauce, beef broth and Worcestershire sauce to a bowl and whisk until combined.
Once the brisket is browned and the pot has been transferred to the slow cooker base, slowly pour the BBQ mixture around and over the brisket.
The brisket does not need to be submerged. It will release additional juices and fat as it cooks.
Position the brisket fat-side up before adding the lid.
Cover and cook on low for approximately 7–8 hours, beginning to check the brisket around 6 1/2 hours.
Brisket is one of those recipes where tenderness matters more than watching the clock.
When it's ready, a fork or temperature probe should slide into the thickest part with very little resistance and the meat should easily begin to pull apart.
The internal temperature will often be around 200–205°F by the time brisket reaches this fall-apart stage, but don't use temperature as your only indicator.
If you try to pull the brisket apart and it still feels firm or resistant, put the lid back on and give it more time.
Carefully transfer the cooked brisket to a large cutting board or serving dish.
Let it rest for approximately 15–20 minutes.
Using two forks, gently pull the brisket apart into large, tender pieces. Discard any large pieces of unrendered fat as you go.
I like to leave some larger pieces rather than finely shredding everything. You get a much better texture and all of those tender pieces hold onto the BBQ sauce beautifully.
Skim any excessive fat from the cooking liquid if needed.
Return the shredded brisket to the slow cooker and gently toss everything together until the meat is coated in the warm BBQ cooking juices.
Let the brisket sit in the sauce for a few minutes before serving. The shredded pieces will soak up even more of that flavor while staying incredibly tender.
Serve warm directly from the slow cooker with additional BBQ sauce if desired.
Could you put a seasoned brisket directly into your slow cooker? Yes. But taking those extra few minutes to sear it first builds so much more flavor.
You also get all of those browned bits at the bottom of the pot, which become part of the BBQ cooking sauce.
This is probably my biggest brisket tip.
If you've reached the end of your cooking time and the brisket doesn't easily pull apart, it isn't done yet.
It doesn't necessarily mean you've overcooked it or done something wrong. Tough brisket often simply needs more time for the connective tissue to break down.
I prefer pulling the brisket into larger pieces rather than creating very fine shreds. The texture is better and those bigger pieces stay incredibly juicy once they're tossed back into the sauce.
Trim away excessively thick or hard fat before cooking, but don't try to make the brisket completely lean. Leaving approximately 1/4 inch of the fat cap helps add moisture and flavor while it cooks.
Don't throw away that cooking liquid!
Once shredded, return the brisket to the slow cooker and toss it through those BBQ juices. This is what gives the finished brisket that juicy, saucy texture.
This is one of those main dishes that works with so many classic comfort-food sides.
I love serving shredded BBQ brisket with creamy mashed potatoes, mac and cheese, cornbread, roasted potatoes, broccolini, roasted vegetables or a simple salad.
For something a little more casual, pile the brisket onto toasted buns for BBQ brisket sandwiches.
And don't overlook the leftovers. The shredded brisket is so good in tacos, quesadillas, sandwiches, baked potatoes or even over nachos the next day.
Spinach Salad Featuring A Warm Shallot Dressing, Apples, and Pistachios!
Store leftover brisket in an airtight container in the refrigerator for up to 3–4 days.
Most importantly, store some of the BBQ cooking liquid with the meat. The sauce helps keep the shredded brisket moist and flavorful as it sits.
Reheat leftover brisket gently along with some of its reserved BBQ juices.
You can warm it covered over low heat until heated through or reheat individual portions as needed.
Adding a spoonful of the cooking liquid before reheating is one of the easiest ways to keep leftover brisket tender.
Plan on approximately 7–8 hours on low for a 4–5 pound brisket. Begin checking around 6 1/2 hours, but use the texture of the meat rather than time alone to determine when it's ready.
Your brisket is ready when a fork or temperature probe slides into the meat with very little resistance and you can easily pull it apart with two forks. If it's still difficult to shred, continue cooking it.
Brisket will often be around 200–205°F when it becomes fall-apart tender enough to shred. However, every brisket is a little different, so tenderness is a better final test than temperature alone.
No. The brisket does not need to be completely submerged. It will release additional fat and juices during the long cooking process.
For this recipe, place the brisket fat-side up during the slow-cooking portion. The fat will render as the brisket cooks.
It most likely needs more time. Brisket contains a lot of connective tissue that needs a long cooking time to break down. If the meat is still resistant when you try to pull it apart, continue cooking and check it again later.
Yes. This is a great make-ahead recipe because the shredded brisket reheats beautifully in its cooking juices. Store the meat together with some of the sauce and gently reheat before serving.
Prep Time: 20 minutes
Cook Time: 7–8 hours
Rest Time: 15–20 minutes
Total Time: Approximately 7 hours 35 minutes–8 hours 40 minutes
Servings: Approximately 8
4–5 lb beef brisket
1 tablespoon olive oil, for searing
2 ½ teaspoons kosher salt
2 teaspoons garlic powder
2 teaspoons chili powder
1 ½ teaspoons onion powder
1 ½ teaspoons smoked paprika
1 teaspoon black pepper
1 ½ tablespoons dark brown sugar
¾ cup BBQ sauce
½ cup beef broth
2 teaspoons Worcestershire sauce
Additional BBQ sauce, optional
Trim any excessively thick or hard fat from the brisket, leaving approximately a ¼-inch fat cap. Pat the brisket very dry with paper towels.
In a small bowl, combine the kosher salt, garlic powder, chili powder, onion powder, smoked paprika, black pepper and dark brown sugar. Rub the seasoning mixture generously over all sides of the brisket.
Heat a large stainless steel pot over medium to medium-high heat. Add the olive oil. Sear the brisket for approximately 4–5 minutes per side, or until deeply browned. Sear the edges briefly if possible.
In a bowl, whisk together the BBQ sauce, beef broth and Worcestershire sauce.
Place the brisket fat-side up in the slow cooker. Pour the BBQ mixture around and over the brisket. Cover and cook on low for approximately 7–8 hours, beginning to check for tenderness around 6 ½ hours.
Once the brisket is fall-apart tender and easily pulls apart with a fork, transfer it to a cutting board or serving dish. Let it rest for 15–20 minutes.
Use two forks to shred the brisket into large, tender pieces, discarding any large pieces of unrendered fat.
Skim excess fat from the cooking liquid. Rather than returning all of the liquid to the meat, spoon some of the BBQ cooking juices over the shredded brisket and gently toss. Continue adding a little at a time until the brisket is as saucy as you like.
Return the brisket to the slow cooker for a few minutes to warm through if needed. Serve warm with additional BBQ sauce on the side for anyone who wants it.
Don't rely on cooking time alone to tell you when your brisket is ready. If it still resists when you try to pull it apart, give it more time. A properly cooked brisket should shred easily with two forks.
This is one of those recipes worth keeping for the nights when you want something cozy and comforting without spending the entire afternoon standing over the stove.
A quick sear in the beginning gives the brisket so much flavor, and then the slow cooker takes care of everything else. By dinner, you have tender shredded brisket coated in a rich BBQ sauce that's ready to serve straight from the pot.
There’s something about a dinner that cooks low and slow all day that makes the whole house feel a little cozier, and this Slow Cooker BBQ Brisket is one of those recipes I know I’ll come back to again and again.
I love that it feels like a hearty, comforting dinner without requiring me to spend hours in the kitchen. Taking a few extra minutes to season and sear the brisket in the beginning builds so much flavor, and from there, the slow cooker does the rest.
By dinnertime, the brisket is fall-apart tender and ready to shred right back into all of those rich BBQ cooking juices. It’s simple enough for a family dinner but still feels special enough to serve when we have people over.
And the leftovers might be one of my favorite parts. Pile the brisket onto sandwiches, tuck it into tacos or simply warm it back up in that extra BBQ sauce the next day.
If you make this Slow Cooker BBQ Brisket, I hope it becomes one of those easy, comforting dinners your family comes back to again and again.
There are few things I love more than putting together a beautiful board when we’re having people over. It looks special sitting in the middle of the table, but it’s also one of the easiest appetizers to make because so much of it is simply choosing a few good ingredients and arranging them together.
For fall, I wanted this charcuterie board to feel warm, seasonal and a little elevated without making it complicated. I started with a wheel of warm baked Brie in the center, topped it with sweet fig jam and crushed pistachios, then built the rest of the board around it with fresh figs, pears, blackberries, red grapes, cheese, crackers and more pistachios.
Add a bottle of cold Champagne, and this is exactly the kind of appetizer I want for a cozy fall evening.
This board is beautiful enough for a fall dinner party but simple enough to make for a casual evening at home. There isn't much cooking involved, and you can easily adjust the amounts depending on how many people you're serving.
The warm baked Brie is what makes it feel a little more special. Fig jam adds sweetness, pistachios add crunch, and all of those beautiful fall fruits bring color to the board naturally.
It's also easy to customize. Think of this less as a strict recipe and more as a formula you can use all season.
The baked Brie is the centerpiece of the entire board, so that's where I like to start.
Preheat the oven to 350°F.
Place one wheel of Brie in a small round oven-safe baking dish or plate. Using a sharp knife, lightly score the top of the Brie in a crosshatch pattern by making three horizontal lines and three vertical lines across the rind. You only need to score the surface rather than cutting deeply into the cheese.
Bake the Brie for 10–15 minutes, or until it's warm and softened in the center but still holding its shape.
Remove it from the oven and spoon fig jam over the top while the cheese is still warm.
Finish with a generous sprinkle of crushed pistachios.
That's it. Creamy warm Brie, sweet fig jam and salty pistachios—and suddenly the center of the charcuterie board feels like its own appetizer.
Once the Brie is taken care of, the rest is really about layering different flavors, colors and textures around it.
For this board, I used:
Baked Brie with fig jam and crushed pistachios
Fresh figs
Fresh blackberries
Red grapes
Fresh pears
Prosciutto
An additional cheese of choice
Brown square crackers from Trader Joe’s
Sliced French bread
Pistachios
Extra fig jam for serving
I love the combination of sweet and savory on this one. The figs, blackberries, pears and deep red grapes bring in those beautiful fall colors naturally, while the prosciutto and cheese balance all of the fruit.
I also added a small jar of fig jam directly to the board. Since everyone inevitably wants more once they taste it with the Brie, having extra there for the cheese, prosciutto and bread makes perfect sense.
The sliced French bread is especially good with the warm Brie, while the crackers give everyone another option for building little bites.
I always find it easier to start with the largest items and work outward.
Place the round dish of baked Brie in the center of the board, then add your small jar of fig jam nearby. These become your anchors for everything else.
Next, arrange the larger ingredients around them. Add clusters of red grapes, halved figs, pears, blackberries and cheese, then loosely fold the prosciutto into little ribbons and tuck it between the fruit and cheese.
Add the sliced French bread and crackers in slightly overlapping rows. I like having both because the bread is perfect for scooping up warm Brie and fig jam, while the crackers add more crunch.
Finally, scatter pistachios into some of the smaller open spaces.
Don't worry about making everything perfectly symmetrical. A charcuterie board looks prettier to me when the ingredients feel abundant and a little organic rather than perfectly placed.
You really don't need pumpkins or leaf-shaped everything to make a charcuterie board feel like fall.
For me, it's the combination of fresh figs, pears, blackberries and deep red grapes that gives this board its seasonal color. The darker berries and grapes are especially pretty next to the golden crackers, creamy cheese and pink prosciutto.
And if you haven't tried a slice of fresh pear with warm Brie, fig jam and a pistachio or two, do it.
Slice the pears last. Pears can begin to brown once they're cut, so I like to slice them close to serving rather than letting them sit on the board for too long.
Bake the Brie right before serving. You can arrange most of the board first, then bake the Brie and add it to the center while it's still warm.
Start with the largest ingredients. Place the Brie first, followed by fruit and cheese, then use crackers and pistachios to fill the remaining spaces.
Repeat ingredients around the board. A few smaller clusters usually look more natural than putting every grape, fig or cracker in one section.
Don't overthink it. The board doesn't need to be perfectly symmetrical. Let the shapes and colors of the ingredients create the arrangement for you.
Most of it, yes.
You can gather all of your ingredients, prepare the serving pieces and arrange some of the board ahead of time. Keep any ingredients that require refrigeration properly chilled until you're closer to serving.
I would save the pears and baked Brie for last. Slice the pears close to serving so they stay fresh, then bake the Brie and add the fig jam and pistachios just before bringing the board to the table.
That way, the Brie is still beautifully warm when everyone starts eating.
For me, the answer is Champagne or Sparkling Wine, this is my current favorite.
There's something about a cold coupe glass of bubbly with warm Brie, fruit and crackers that makes such a simple appetizer feel like an occasion.
I love this board before a fall dinner, but it would be just as good for girls' night, happy hour at home or one of those evenings when the charcuterie board basically becomes dinner.
Set out a few pretty glasses, open a bottle of Champagne and let everyone help themselves.
1 wheel Brie
Fig jam
Crushed pistachios
Fresh figs, halved
Fresh blackberries
Red grapes
Fresh pears, sliced
Prosciutto
1 additional cheese of choice
Brown square crackers from Trader Joe's
French bread, sliced
Pistachios
Extra fig jam for serving
Champagne
You don't need exact measurements for a board like this. The amount you use depends on the size of your serving board, the number of people you're serving and whether this is an appetizer or more of a casual meal.
Start with the Brie in the center, then add enough of each larger ingredient to create several sections around the board. Use crackers and pistachios to fill in the remaining spaces.
If you're serving this before dinner, you can keep everything fairly simple. If the board is the main food for a happy hour or casual gathering, make it fuller and keep extra crackers nearby so you can replenish them as needed.
A beautiful serving board, small dishes and glassware are some of the pieces I use over and over again when we're entertaining. I keep my favorites together so they're easy to find whenever we're having people over.
For this fall charcuterie board, I used warm baked Brie with fig jam and pistachios, fresh figs, red grapes, pears, an additional cheese, crackers and more pistachios. Seasonal fruit is an easy way to give a cheese board beautiful fall color without making it overly themed.
For this board, bake the Brie at 350°F for 10–15 minutes, or until the center is warm and softened while the wheel is still holding its shape.
No. You can leave the rind on the Brie. For this recipe, lightly score the top in a crosshatch pattern before placing it in the oven.
Fig jam is especially good with baked Brie because its sweetness pairs beautifully with the creamy cheese. I finish mine with crushed pistachios for a salty, crunchy contrast.
You can prepare much of the board ahead, but keep ingredients that require refrigeration chilled until appropriate for serving. I like to slice the pears and bake the Brie closer to serving so the pears stay fresh and the Brie reaches the table warm.
I love serving this board with Champagne. The cold, sparkling wine is especially good alongside creamy Brie, fig jam, fruit and salty crackers.
If you're planning a fall gathering, there are so many ways to carry these flavors and colors through the rest of the menu. Serve this board before my Maple Bacon Fall Salad, or use my Elegant Thanksgiving Table Setting Ideas if you're putting together a larger fall or Thanksgiving gathering.
For something sweet afterward, try my Pumpkin Swirl Brownies, Brown Butter Pumpkin Sandwich Cookies or Brown Butter Spice Cake with Honey & Fig Jam Frosting. The spice cake is an especially pretty pairing with this board because the fig jam carries through both, which makes the whole menu feel intentional.
This is my favorite kind of entertaining food: beautiful enough to put in the center of the table but incredibly simple to make.
The warm Brie with fig jam and pistachios makes the whole board feel a little more special, while fresh figs, pears and deep red grapes bring in all those beautiful fall colors without needing much styling at all.
And served with a cold glass of Champagne? Even better.
Whether you're putting it out before dinner, having friends over for happy hour or just making an ordinary fall evening feel a little more special, this is one of those boards you can come back to all season.
What if four pieces in your closet could give you 20 completely different outfits?
I started with two coordinating sets—four pieces total—and wanted to see how far I could actually take them. Of course I love the ease of wearing a matching set exactly as it was designed, but what really makes me want to buy one is knowing I'll wear the pieces separately too.
So I started with the two full sets, mixed all four pieces together and then pulled things I already love from my closet: denim, gingham, blazers, cardigans, sneakers, boots, belts and a few favorite bags.
Twenty outfits later, I think this might be my favorite way to think about a fall capsule wardrobe.
It isn't about limiting yourself to four pieces. It's about choosing a few really versatile pieces that make everything else in your closet work harder.
The foundation of this capsule is two coordinating sets: a sleeveless mockneck with matching pants and a short-sleeve tie top with a matching skirt.
Each set works beautifully on its own, but the colors also coordinate with each other. That was the part that made me want to experiment with them.
The easiest way to see just how different these four pieces can look is to see all 20 outfits together.
I started by wearing each set exactly as intended, then swapped the pieces between sets. From there, I styled each piece with things already in my closet until the original four pieces started to feel completely different.
Now let's break down every look.
First, the easiest outfit of all: wear the set exactly as it was designed.
The sleeveless mockneck and coordinating pants make getting dressed incredibly simple, but the monochromatic look still feels polished. This is also the perfect starting point because you'll see just how different both pieces look by the end.
Shop the core pieces: Sleeveless Mockneck + Matching Pants
The second set gives me an entirely different silhouette. The short-sleeve tie top paired with its matching skirt feels feminine and put together without needing much styling.
And again, it's an outfit you can put on without thinking about what goes together—which is one of the reasons I love matching sets in the first place.
Shop the core pieces: Tie Top + Matching Skirt
This is where the capsule really starts.
Taking the mockneck from the first set and pairing it with the skirt from the second immediately gives me a third outfit without adding a single new piece.
Because the colors coordinate, it still looks intentional rather than like I simply grabbed pieces from two different sets.
Then I did the opposite: the tie top with the pants.
Four pieces, and before I've even added anything else from my closet, I already have four complete outfits.
This is exactly what I look for when I'm trying to decide whether a matching set is actually worth adding to my wardrobe. I want to know I'll reach for each piece independently—not only when I'm wearing the full set.
If you're trying to recreate this with pieces in your own closet, this is the test I would use.
Can you wear both sets as intended? Can you swap the tops? Can you swap the bottoms?
If all four combinations work, you already have a really good foundation before adding jackets, denim, shoes or accessories.
Adding a blazer and booties completely changes the original mockneck set.
The matching pieces keep the outfit streamlined underneath, while the blazer gives it structure and makes the whole look feel much more fall-ready.
This is such an easy formula when you have a matching set: wear it as your base layer and let the jacket and shoes change the mood.
Shop these similar — blazer and booties
This is much closer to what an everyday fall outfit actually looks like for me.
I took the same mockneck, swapped the matching pants for jeans, added sneakers and threw a striped cardigan over my shoulders. Add the diaper bag and it's an easy outfit for being out with the kids that still feels put together.
The cardigan also gives me another layer without needing to fully commit to wearing a sweater when the weather isn't quite there yet.
Shop these added pieces — jeans + sneakers + diaper bag
One of the easiest ways to make a capsule feel less basic is to pair your solid staples with a pattern.
Here, the mockneck gets a completely different personality with gingham pants. Sandals keep it transitional for those warmer fall days, and the diaper bag makes this another outfit I could actually wear through a normal day with the kids.
Shop additional pieces — gingham pants + sandals
Now we're taking the mockneck out completely and letting the pants stand on their own.
I paired them with a slim black top, brown belt and a bag that pulls the black and brown together.
I especially love mixing black and brown for fall. The brown accessories warm up the black top while the pants keep everything from feeling too dark.
Shop the added pieces — black top
Same base outfit, completely different feeling.
I added a long plaid coat over Look 8, which is also a good reminder that you don't need an entirely different outfit every time you want a different look.
Sometimes the best capsule pieces are the ones that disappear underneath a great third layer.
Shop a similar — plaid coat or this adorable version.
A white button-down is one of those pieces I reach for over and over because it can make almost any bottom feel fresh again.
Here I paired the capsule pants with a white linen button-down, sandals and my diaper bag for another easy transitional look.
It's relaxed, simple and proof that these pants don't need their matching top to feel complete.
Shop pieces to complete the look — white linen button-down + sandals + diaper bag
This might be one of the easiest looks of the entire capsule.
A white long-sleeve tee and sneakers make the pants casual, while the baseball hat and leopard belt add just enough personality.
I love adding one small print to an otherwise simple outfit. It keeps basics from feeling boring without requiring another statement piece.
Shop added pieces — tee + sneakers + baseball hat + leopard belt
The same pants work again with the striped cardigan, brown belt and black-and-brown bag.
At this point, the pants have gone from matching-set bottoms to blazer outfit, casual mom outfit, patterned layers, linen and knitwear—which is exactly what I mean when I say I want the individual pieces in a set to earn their place in my closet.
Now we're moving back to the tie top, but this time it doesn't feel anything like the original skirt set.
I paired it with jeans, cowboy boots and a plaid blazer for a layered fall look with a little Western influence.
This is one of my favorite examples of why I don't want to mentally keep a matching set together forever. Once you start treating the top like any other top in your closet, you get so many more options.
Shop added pieces — jeans + cowboy boots + plaid blazer
The tie top also works with the same gingham pants I paired with the mockneck earlier.
The print makes the top feel more playful, while the sandals keep the outfit easy and transitional.
And now one pair of gingham pants has given us two completely different outfits using two different pieces from the capsule.
We're back to the original skirt set—but now with a blazer and heels.
I love this one because it shows how easily the exact same matching set can go from simple on its own to something much more polished just by changing the styling around it.
This would be such an easy formula for dinner, an event or anytime I want to feel a little more dressed up without putting together an entirely new outfit.
Shop similar — heels
The skirt takes a dressier turn with a black cardigan, black heels and my Dior bag.
Keeping the accessories black makes the whole outfit feel clean and elevated while letting the skirt remain the focus.
Shop added pieces — cardigan + where to rent the bag
For another dressed-up version, I paired the skirt with a long-sleeve cropped mockneck in a different color and black heels.
Tucking my hair into the mockneck also gives the whole look a slightly different feel—one of those tiny styling changes that costs nothing but can completely change an outfit.
Shop similar — cropped mockneck + heels
And now the same skirt goes completely casual.
I layered a linen shirt over a white long-sleeve tee, then added sneakers, a baseball hat and my diaper bag.
This might be one of my favorite transformations because it takes a piece that could easily live in the "dressier" section of my closet and turns it into something I can actually wear during the day.
For Look 19, I kept the white tee but changed everything around it.
A brown belt, brown booties and the striped cardigan immediately make the skirt feel more autumnal and layered.
It's another good example of why accessories matter so much in a smaller wardrobe. The core outfit can stay incredibly simple while the belt, shoes and knit completely change the finished look.
And for the final look, I paired the skirt with a fitted black long-sleeve top, cowboy boots and a Western-style belt.
I love ending here because it looks so different from the matching set we started with in Look 2—even though the skirt is exactly the same.
That's really the entire point of this capsule.
Shop exact & similar styles — black top + cowboy boots + Western belt
I don't think a capsule wardrobe has to mean owning a tiny closet filled entirely with beige basics.
For me, it's more about being intentional about the pieces I bring in.
Can I wear the top with multiple bottoms? Can I take the pants from sneakers to boots? Can the skirt work for dinner and a day out with the kids? Can something I bought as a set eventually become two staples I reach for independently?
Those are the questions that make a piece feel worth buying.
Starting with two coordinating sets made this especially easy because I knew I had four pieces that already worked together. Everything else—denim, jackets, cardigans, tees, shoes, belts and bags—came from layering those four pieces with the kinds of things most of us already have in our closets.
And that's how four new pieces turned into 20 outfits.
If you're trying this with your own closet, I wouldn't start by shopping for 20 outfits.
Start with a few versatile pieces that coordinate with each other and then look at what you already own.
A great pair of jeans, white tee, button-down, cardigan, blazer, sneakers and boots can completely change those core pieces without requiring an entirely new wardrobe.
I also wouldn't avoid pattern or color just because you're building a capsule. My gingham pants, striped cardigan, plaid layers and leopard belt are some of the things that keep these looks from feeling repetitive.
The foundation can be simple. The styling doesn't have to be.
I put the four pieces that started this capsule together with the jackets, denim, knits, shoes, belts, bags and other pieces I used throughout these 20 looks so everything is easy to find in one place.
Sleeveless Mockneck & Matching Pant Set
Short-Sleeve Tie Top & Matching Skirt Set
I started this thinking it would be fun to see how many outfits I could make from two matching sets. What surprised me was how quickly I stopped seeing them as sets at all.
The mockneck became a top I'd wear with jeans or gingham pants. The pants worked with everything from a white tee and sneakers to a black top and long plaid coat. The tie top went with denim and cowboy boots, and the skirt went from heels and a Dior bag to sneakers and my diaper bag.
That's what I want more of in my closet.
I still want pieces that feel special and make me excited to get dressed, but I also want them to work for my actual life. Something I can wear with sneakers while I'm out with the kids, layer up when fall finally feels like fall, and completely change with boots or heels for dinner.
Four pieces. Two matching sets. Twenty outfits.
I'd say they earned their place in my closet.
There are sandwiches you throw together for lunch, and then there are sandwiches that feel like something you'd order at a really good restaurant.
This ribeye steak sandwich is definitely the second kind.
Tender slices of buttery seared ribeye are layered onto toasted focaccia with sweet caramelized onions, melted provolone, peppery arugula and a creamy homemade garlic aioli. It's rich and hearty, but the fresh lemon in the aioli and bite from the arugula balance everything out.
And despite looking a little impressive once it's stacked and sliced, there really isn't anything complicated about making it.
I've actually had a version of this recipe on the blog since 2023, and it was one I knew I wanted to come back to.
The original was already a favorite, but a few little changes make it even better. We're letting the onions slowly caramelize in butter until they're golden and sweet, searing the ribeye in butter until beautifully browned but still tender inside, and toasting the focaccia before piling everything together.
The result is one very good steak sandwich.
The ribeye stays tender and juicy. Ribeye has beautiful marbling and plenty of flavor, which makes it one of my favorite cuts for a steak sandwich.
The onions are slowly caramelized. Giving them time to cook in butter brings out their natural sweetness without needing to add sugar.
Everything is cooked with butter. From the golden onions to the seared steak, butter adds another layer of rich flavor to an already delicious sandwich.
The garlic aioli takes just a few minutes. Mayonnaise, fresh garlic and lemon create a creamy, bright sauce that ties everything together.
The focaccia gets toasted. Those crisp golden edges add texture and help the bread hold up to the steak, onions and aioli.
It's simple enough for dinner but feels a little special. This is the kind of meal I love making when I want something easy that still feels like more than an ordinary sandwich.
You don't need a long list of ingredients to make a really good steak sandwich. The key is choosing a flavorful cut of steak and letting each of these simple ingredients do its job.
The steak is the star of the sandwich, and ribeye works especially well because its marbling gives it so much flavor and helps it stay tender and juicy.
Once it's cooked and rested, we'll slice it thinly against the grain so it's easy to bite through once it's layered inside the sandwich.
We're keeping this recipe simple and using butter for both the onions and the steak.
It gives the caramelized onions plenty of rich flavor and helps create a beautifully browned exterior on the ribeye.
Because butter can brown more quickly than cooking oil, I cook the steak over medium-high heat rather than taking the skillet all the way to extremely high heat.
I love using focaccia for this sandwich because it's sturdy enough to hold all of those juicy fillings without falling apart.
Toasting the cut sides before assembling the sandwich gives it even more texture and helps keep the bread from becoming soggy.
If you want to make yours completely from scratch, my Garlic & Herb Focaccia Bread is perfect here.
Slowly caramelized onions give this sandwich that sweet and savory flavor that works so well with ribeye.
We're skipping the added sugar from my original recipe and simply letting the onions cook slowly in butter until their natural sugars caramelize.
Provolone melts beautifully over the warm steak and onions while still being mild enough to let the ribeye remain the star.
Arugula is technically optional, but I love it here.
You only need a small handful. Its peppery bite adds freshness and helps cut through the richness of the steak, cheese and garlic aioli.
Our homemade garlic aioli couldn't be much easier.
Mayonnaise, fresh garlic, lemon juice, salt and pepper come together into a creamy sauce that adds just enough brightness and garlic flavor to every bite.
I like to make the garlic aioli first so it can sit in the refrigerator while I prepare the rest of the sandwich.
Stir together the mayonnaise, finely grated garlic, fresh lemon juice, salt and pepper in a small bowl until smooth.
Taste and adjust the seasoning if needed, then cover and refrigerate until you're ready to assemble.
Giving it a little time to sit also lets the fresh garlic and lemon work their way into the mayonnaise.
This part takes a little patience, but it's worth it.
Melt 1 tablespoon of butter in a large skillet over medium-low heat.
Add the thinly sliced onion with a small pinch of salt and let it slowly cook.
The onions will soften first and then gradually become deeper and deeper golden brown.
Give them about 20–30 minutes, stirring occasionally.
If your pan starts looking dry or you notice browned bits sticking to the bottom, add a tablespoon or two of water and scrape those flavorful bits back into the onions.
The biggest thing here is not to rush them by turning the heat way up. Slowly caramelizing the onions brings out their natural sweetness and gives you so much more flavor.
Once they're deeply golden and soft, transfer them to a bowl and set aside.
Take your ribeye out of the refrigerator about 20–30 minutes before you're ready to cook it.
Pat the steak very dry and generously season both sides with kosher salt and freshly ground black pepper.
Heat a cast-iron or stainless-steel skillet over medium-high heat.
Add 1 tablespoon of butter and let it melt and become hot and foamy.
Add the ribeye to the skillet.
Sear the ribeye on both sides until you have a deeply browned crust and the center reaches your preferred doneness.
Because steaks can vary so much in thickness, I much prefer checking the internal temperature rather than relying only on a specific number of minutes.
For medium-rare, I like to remove the steak from the pan around 125–130°F and allow the temperature to continue rising slightly while it rests.
Transfer the steak to a cutting board and let it rest for at least 10 minutes before slicing.
Don't skip the rest.
Giving the ribeye those few extra minutes helps keep all of those juices inside the steak instead of running onto your cutting board.
Once rested, slice the ribeye thinly against the grain.
While the steak rests, slice the focaccia horizontally.
Place the cut sides into the warm skillet and toast until lightly golden, about 1–2 minutes.
There should be plenty of buttery flavor left behind from the steak. If your skillet is completely dry, you can add a small pat of butter before adding the focaccia.
This is such a small extra step, but I love the texture it gives the finished sandwich. It also helps the focaccia stand up to all that garlic aioli and those steak juices.
Now for the best part.
Spread a generous layer of garlic aioli over the toasted sides of the focaccia.
Layer the thinly sliced ribeye onto the bottom piece of focaccia.
Spoon those golden caramelized onions over the steak, followed by the provolone.
Let the provolone soften over the warm steak, or place the open sandwich under the broiler very briefly until the cheese is melted.
Finish with a small handful of arugula and the second piece of aioli-covered focaccia.
Gently press everything together and slice the sandwich in half.
And if a little aioli runs down the side while you're eating it, I'd say you've probably done it right.
Let the steak rest. Give it at least 10 minutes before slicing so all of those juices stay inside the ribeye.
Slice against the grain. Thin slices cut against the grain make the steak more tender and much easier to bite through in sandwich form.
Don't rush the onions. Keep the heat lower and give them time. That's how you get deeply golden, naturally sweet caramelized onions.
Watch your butter. Butter gives the steak amazing flavor, but it can brown quickly. Medium-high heat gives you a beautiful sear without taking the skillet to screaming-hot temperatures.
Toast the focaccia. It adds texture and keeps the creamy aioli and juicy steak from immediately soaking into the bread.
Use a thermometer. The thickness of ribeye can vary quite a bit, so internal temperature is more reliable than cooking strictly by time.
Make the aioli first. Letting it rest in the refrigerator while you cook gives the garlic and lemon a little time to come together.
This sandwich is definitely hearty enough to be dinner on its own, but I love adding something simple on the side.
Crispy fries or roasted potatoes are probably the obvious choice, especially if you're going for that steakhouse-at-home feeling.
A simple green salad is perfect if you want something lighter, and a warm bowl of tomato soup would be especially good once the weather starts cooling down.
You can also slice the sandwiches into smaller portions if you're serving them as part of a casual lunch or gathering.
Absolutely.
Ribeye is my favorite for this particular sandwich because the marbling gives it so much flavor and helps keep the meat tender and juicy.
Sirloin or New York strip can also work well.
Whatever cut you choose, the most important things are cooking it to the doneness you enjoy, allowing it to rest and slicing it thinly against the grain.
Yes, and this is an easy part of the recipe to prepare ahead.
Make the garlic aioli earlier in the day, cover it and keep it refrigerated until you're ready to assemble the sandwiches.
I actually like giving it a little time to sit because the garlic and lemon flavors have more time to come together.
Yes.
Prepare the caramelized onions ahead of time and store them covered in the refrigerator.
When you're ready to make the sandwiches, gently warm the onions in a skillet before assembling everything.
If you're making this for dinner on a busy night, having the aioli and onions ready to go makes the rest of the recipe come together much faster.
If you know you'll have leftovers, I recommend storing the individual components separately rather than refrigerating a fully assembled sandwich.
Keep the cooked steak, caramelized onions and garlic aioli in separate airtight containers in the refrigerator.
When you're ready to eat, gently warm the steak and onions, toast fresh focaccia and assemble the sandwich just before serving.
A good skillet, sharp knife and instant-read thermometer are a few of the kitchen tools I reach for when making recipes like this one at home.
If you've been looking for a steak sandwich that feels a little more special than the usual weeknight dinner, this is it.
The juicy ribeye, sweet caramelized onions, melted provolone and garlicky lemon aioli make every layer worth the few extra minutes it takes to put together.
You can find the complete ingredient measurements and step-by-step instructions in the printable recipe card below.
Tender slices of buttery seared ribeye layered with sweet caramelized onions, melted provolone, peppery arugula and creamy garlic aioli on golden toasted focaccia.
Prep Time: 15 minutes
Cook Time: 35 minutes
Rest Time: 10 minutes
Total Time: 1 hour
Servings: 2 large sandwiches
1 ribeye steak, about 10–12 oz
Kosher salt, to taste
Freshly ground black pepper, to taste
2 tablespoons butter, divided
1 large yellow onion, thinly sliced
4 slices provolone cheese
2 large pieces focaccia, sliced horizontally
1–2 cups arugula, optional
Additional butter for toasting the focaccia, if needed
½ cup mayonnaise
2 large garlic cloves, finely grated or minced
1 tablespoon fresh lemon juice
¼ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
In a small bowl, stir together the mayonnaise, garlic, lemon juice, salt and pepper until smooth.
Taste and adjust the seasoning as desired.
Cover and refrigerate while you prepare the rest of the sandwich.
Melt 1 tablespoon butter in a large skillet over medium-low heat.
Add the thinly sliced onion and a small pinch of salt.
Cook for 20–30 minutes, stirring occasionally, until the onions are very soft and deeply golden.
If the pan becomes too dry or browned bits begin sticking, add 1–2 tablespoons of water and scrape the browned bits from the bottom of the pan back into the onions.
Transfer the caramelized onions to a bowl and set aside.
Remove the ribeye from the refrigerator about 20–30 minutes before cooking.
Pat the steak dry with a paper towel and generously season both sides with salt and freshly ground black pepper.
Heat a cast-iron or stainless-steel skillet over medium-high heat.
Add the remaining 1 tablespoon butter and allow it to melt and become hot and foamy.
Add the ribeye and sear on both sides until deeply browned and cooked to your preferred doneness.
For medium-rare, remove the steak from the pan when the internal temperature reaches approximately 125–130°F. The temperature will continue to rise slightly while the steak rests.
Transfer the steak to a cutting board and allow it to rest for at least 10 minutes.
Slice thinly against the grain.
Slice the focaccia horizontally.
Place the cut sides into the warm skillet and toast for 1–2 minutes, or until lightly golden.
If the skillet is dry, add a small pat of butter before toasting the focaccia.
Remove from the skillet.
Spread a generous layer of garlic aioli over the cut sides of the toasted focaccia.
Layer the sliced ribeye over the bottom pieces of focaccia followed by the caramelized onions and provolone.
Allow the provolone to soften over the warm steak, or place the open sandwiches under the broiler briefly until the cheese is melted.
Add a small handful of arugula and finish with the top pieces of focaccia.
Gently press the sandwiches together and slice each in half.
Serve immediately while the steak is warm and the cheese is melted.
Don't rush the two ingredients that make this sandwich so good: the onions and the steak.
Let the onions slowly caramelize in butter until they're deeply golden, and give the ribeye a full 10 minutes to rest before slicing so those juices stay inside the steak.
For an even better sandwich, slice the ribeye thinly against the grain and don't skip toasting the focaccia in that buttery skillet.
If you love a really good homemade lunch or casual dinner, here are a few more recipes to try next.
Make the focaccia for your steak sandwich completely from scratch. It's soft, flavorful and the perfect bread for holding all of that ribeye, garlic aioli and caramelized onion.
Another hearty sandwich that's perfect for an easy lunch or dinner when you want something a little more special.
A warm bowl of creamy tomato soup is such a good pairing with a sandwich, especially as we head into cooler weather.
If homemade bread is your thing, this is another recipe to add to your baking list.
This is one of those recipes that reminds me how easy it can be to make something at home that feels a little more special than an ordinary weeknight dinner.
A really good piece of steak, onions slowly cooking in butter on the stove, bread getting golden in the pan and everyone inevitably wandering into the kitchen because dinner smells so good.
Those are some of my favorite meals to make.
Nothing overly complicated and nothing that requires an entire day in the kitchen. Just really good ingredients layered together into something my family genuinely looks forward to eating.
This steak sandwich has been on my blog since 2023, and I'm so happy to finally give it the little refresh it deserved.
I hope it becomes one of those recipes you come back to whenever you're craving a really good sandwich at home.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
We moved from California to Texas, fell in love with our home and nearly four acres, and eventually made the decision to move back. From the real cost of moving to Texas to family, acreage, weather, and the two miracle babies who made our Texas chapter forever special, this is what we learned along the way.
Read MoreA beautifully moist orange olive oil layer cake with fresh citrus, lightly sweetened mascarpone cream, and seasonal figs, blackberries, and champagne grapes. Simple enough to make at home but beautiful enough for birthdays and fall gatherings.
Read MoreSoft pumpkin cutout cookies made with nutty brown butter and warm fall spices, then sandwiched around a thick vanilla cream cheese filling. These beautiful pumpkin sandwich cookies are a fun fall baking project for kids, gatherings, gifting and Thanksgiving.
Read MoreThere are few things better than pulling a warm cinnamon roll from the oven, but this Blueberry Cinnamon Roll Loaf with Brown Butter Icing might be my new favorite way to make them. It takes everything I love about a classic cinnamon roll—soft homemade dough, a sweet filling, and plenty of icing—and turns it into a beautiful twisted loaf filled with juicy blueberries.
Instead of a traditional brown sugar cinnamon filling, this loaf is layered with a homemade blueberry cinnamon filling made with blueberries, lemon juice, sugar, and just enough cinnamon to give it that familiar cinnamon roll warmth. Once rolled, sliced, and twisted, the blueberry filling creates beautiful ribbons throughout the loaf.
And then there’s the icing.
Brown butter gives a simple vanilla glaze a warm, nutty flavor that pairs so well with the blueberries. It’s sweet without taking over the entire loaf and melts into all those little twists and crevices.
This is the kind of recipe I love for a slow weekend morning, brunch with family, or even as a sweet addition to a holiday breakfast table.
This recipe starts with the same soft yeast dough I use for my cinnamon roll loaf, but the filling and icing completely transform it.
The blueberry filling is cooked before being added to the dough, creating a thick, jammy consistency that is much easier to roll and twist than using whole berries alone. A little lemon juice brightens the blueberries, while cinnamon gives the filling that unmistakable cinnamon roll flavor.
The loaf is then cut lengthwise and twisted before baking. Not only does this create a beautiful presentation, but it exposes some of the blueberry filling so you get ribbons of fruit throughout the finished loaf.
The final touch is a generous drizzle of homemade brown butter vanilla icing.
You get a little bit of everything in each slice: soft bread, sweet blueberries, warm cinnamon, bright lemon, and rich brown butter.
Traditional cinnamon rolls are usually rolled, sliced into individual rolls, placed in a baking dish, and frosted after baking.
For this recipe, we're taking that same basic idea and turning it into one beautiful loaf.
After spreading the blueberry filling over the dough, you'll roll it into one long log. Instead of slicing individual cinnamon rolls, you'll cut the entire log lengthwise to expose the layers inside.
The two pieces are then twisted around one another before baking.
It sounds fancy, but once you see the process, it's surprisingly simple. Those exposed blueberry swirls make the finished loaf beautiful enough for a special brunch while still feeling like cozy homemade comfort food.
Fruit fillings can be tricky in cinnamon rolls because blueberries release quite a bit of liquid as they cook.
For this recipe, we're turning the blueberries into a quick homemade filling before assembling the loaf.
The blueberries cook with sugar, fresh lemon juice, and cinnamon until they begin to soften and release their juices. Then a small amount of cornstarch mixed with water is stirred in.
This thickens the mixture into a jam-like consistency that can actually be spread over the dough without immediately running everywhere.
The most important part is allowing the filling to cool completely before spreading it onto your dough. A warm filling can soften the dough and make rolling and twisting much more difficult.
You can make this Blueberry Cinnamon Roll Loaf with either fresh or frozen blueberries.
Fresh blueberries are wonderful when they're in season, but frozen blueberries make this recipe something you can enjoy all year.
If you're using frozen blueberries, there's no need to thaw them first. Add them directly to your saucepan and keep in mind they may take a little longer to cook because of the extra moisture.
Either way, you're looking for a thick, spoonable filling rather than a runny blueberry sauce.
Blueberry and lemon are naturally delicious together, but this is still a cinnamon roll loaf.
Adding a teaspoon of cinnamon to the blueberry filling gives the loaf a subtle warmth without overpowering the berries.
The cinnamon should sit quietly in the background rather than being the strongest flavor. You'll still taste blueberry first, followed by that familiar cinnamon-roll warmth.
Yeast dough needs time to develop its soft, airy texture.
For this recipe, the dough gets its first rise before it is rolled and filled. Cover the dough and leave it in a warm place for approximately 1½–2 hours, or until it has roughly doubled in size.
After the loaf has been filled, rolled, cut, and twisted, we're giving it a second, shorter rise of approximately 30–45 minutes.
That second rise allows the dough to become puffy again after all of the rolling and shaping.
Rather than watching the clock alone, pay attention to the dough. The temperature of your kitchen can affect how quickly yeast works. You're looking for a loaf that looks visibly puffier and softer before it goes into the oven.
Brown butter is one of those simple kitchen techniques that makes such a difference in a recipe.
Place the butter in a light-colored saucepan over medium heat and allow it to melt. As it cooks, the butter will begin to foam.
Continue stirring or swirling the pan and watch the milk solids at the bottom. They'll gradually turn golden brown, and the butter will begin to smell warm and nutty.
Once you see those golden-brown bits and smell that unmistakable toasted aroma, remove the pan from the heat.
Brown butter can go from perfectly toasted to burned quickly, so don't walk away during those last few minutes.
For this recipe, we're using the brown butter in the icing rather than the dough, allowing us to keep the soft cinnamon roll dough while still getting plenty of that delicious brown butter flavor.
These are some of the baking tools I reach for again and again when making homemade breads, cakes, cookies and something sweet for my family.
4½ teaspoons fast-acting dry yeast
¼ cup warm water
½ cup granulated sugar
½ cup butter, softened
1 large egg
1 teaspoon salt
1 cup milk
4 cups all-purpose flour, plus additional flour if needed
1½ cups blueberries, fresh or frozen
⅓ cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon water
¼ cup brown butter
1½ cups powdered sugar
2 tablespoons milk, plus additional as needed
1 teaspoon vanilla extract
Pinch of sea salt
Add the warm water and yeast to a small bowl and gently stir.
Let the mixture sit for approximately 10 minutes, until the yeast looks foamy and active.
The water should be warm rather than hot. Water that is too hot can damage the yeast.
While the yeast activates, add the sugar, softened butter, egg, milk, and salt to a large mixing bowl.
Mix with an electric mixer until well combined.
Add the activated yeast mixture and mix again until incorporated.
Gradually add the flour, mixing as you go.
Once you've incorporated all 4 cups, continue mixing for another few minutes until a soft dough forms.
The dough should be slightly tacky but manageable.
If it is still too wet to form into a ball, add additional flour ¼ cup at a time, being careful not to add more than necessary.
Form the dough into a ball and leave it in the bowl.
Cover with a clean kitchen towel or plastic wrap and place it in a warm area of your kitchen.
Allow the dough to rise for approximately 1½–2 hours, or until roughly doubled in size.
While the dough rises, add the blueberries, sugar, lemon juice, and cinnamon to a medium saucepan.
Cook over medium heat, stirring occasionally, until the blueberries begin to soften and release their juices.
Gently crush some of the berries with the back of your spoon while leaving some texture in the filling.
In a small bowl, whisk together the cornstarch and water until completely smooth.
Pour the cornstarch mixture into the blueberries and stir continuously for another 1–2 minutes, until the filling becomes thick and spreadable.
Remove from the heat, transfer to a bowl, and refrigerate until completely cooled.
Once the dough has doubled in size, lightly flour your work surface and use a rolling pin to roll the dough into a large rectangle approximately ¼ inch thick.
Spread the cooled blueberry cinnamon filling evenly over the dough.
Leave approximately ½ inch around the edges to make rolling easier and help prevent the filling from spilling out.
Starting along one of the long sides, tightly roll the dough into a long log.
Gently pinch the seam to help seal it.
Using a sharp knife, carefully cut the log lengthwise down the center, creating two long pieces and exposing the blueberry layers inside.
Turn the pieces so the cut sides face upward.
Gently twist the two pieces around one another, trying to keep the exposed blueberry layers facing upward as much as possible.
Tuck both ends underneath the loaf.
Transfer the shaped loaf to a baking sheet lined with parchment paper.
Loosely cover the shaped loaf with a clean kitchen towel or plastic wrap.
Allow it to rise in a warm place for another 30–45 minutes, or until noticeably puffy.
Toward the end of the second rise, preheat the oven to 350°F.
Bake the loaf at 350°F for approximately 20–30 minutes, beginning to check it around the 20-minute mark.
The top should be beautifully golden brown and the dough in the center should be baked through.
Because the blueberry filling adds moisture, your loaf may need slightly longer than a traditional cinnamon roll loaf.
If the top is browning too quickly before the center is finished, loosely cover it with aluminum foil for the remainder of the baking time.
Remove from the oven and allow it to cool for approximately 15–20 minutes before icing.
While the loaf cools, make the icing.
Brown ¼ cup butter in a small saucepan over medium heat until the milk solids become golden brown and the butter develops a nutty aroma.
Remove from the heat and allow it to cool slightly.
Whisk together the brown butter, powdered sugar, 2 tablespoons milk, vanilla extract, and a pinch of sea salt.
Continue whisking until completely smooth.
If the icing is too thick, add additional milk 1 teaspoon at a time until you reach your desired consistency.
Drizzle generously over the slightly warm loaf, allowing the icing to fall into all of those blueberry-filled twists.
Slice, serve, and enjoy!
Yes. If you're serving the loaf for brunch or a special morning, you can prepare some of the components ahead of time.
The blueberry filling is especially easy to make in advance. Prepare it, transfer it to an airtight container, and refrigerate until you're ready to assemble your loaf.
You can also brown the butter for the icing ahead of time and refrigerate it separately.
For the freshest texture, I prefer baking the loaf the day I plan to serve it.
Store leftover loaf tightly covered or in an airtight container.
For short-term storage, keep it at room temperature for up to about two days. For longer storage, refrigerate the loaf.
You can also freeze individual slices. Wrap them well before placing them into a freezer-safe container or bag.
When you're ready for another piece, gently warm an individual slice before serving. The slightly warmed blueberry filling and brown butter icing are especially delicious.
This loaf is beautiful enough to be the centerpiece of a brunch spread.
Serve it alongside fresh fruit, eggs, bacon, coffee, or a homemade latte for a complete breakfast.
It's also sweet enough to stand on its own as an afternoon treat or dessert.
Because the loaf has both blueberry and brown butter flavors, I especially love it alongside a simple cup of hot coffee where neither one has to compete with another strong flavor.
If you love this Blueberry Cinnamon Roll Loaf, try some of my other homemade cinnamon roll recipes next:
Sweet Perfection: Baking the Ultimate Cinnamon Roll Loaf with Espresso Glaze
Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing
Blackberry Cinnamon Rolls with Mascarpone Frosting
Savory Sausage, Crisp Bacon, and a Sweet Maple Dijon Spread Delight!
Pumpkin Pie Overnight Oats with a Hard Chocolate Top
Soft Cream Cheese Lemon Blueberry Scones
Berry Custard Puff Pastry Tart
Blueberry Orange Glazed Muffins
Pumpkin Coffee Cake with Pecan Crumbles
A Sweet and Delicious Recipe for Lemon Poppyseed Bread
Indulge in Delicious Personal Pear Tarts
Whether you're planning a weekend brunch, baking something special for your family, or simply looking for a new blueberry recipe to add to your collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.
There are certain recipes that become staples in our home because they make life just a little easier, and this Easy Slow Cooker Pulled Pork is one of them.
With just a few minutes of prep, the slow cooker transforms a simple pork shoulder into incredibly tender, flavorful pulled pork that's perfect for everything from busy weeknight dinners to backyard barbecues and family gatherings. It's one of those recipes that fills the house with the most incredible aroma and always brings everyone into the kitchen asking when dinner will be ready.
One of my favorite things about this recipe is how versatile it is. We pile it onto toasted brioche buns, tuck it into tacos, spoon it over baked potatoes, or use the leftovers for nachos the next day. It freezes beautifully, reheats wonderfully, and somehow tastes even better after the flavors have had more time to come together.
If you're looking for a dependable recipe that's simple enough for everyday dinners but special enough for entertaining, this slow cooker pulled pork is one you'll find yourself making again and again.
This recipe has become one of my favorite meals because it's almost effortless while delivering incredible flavor every single time.
You'll love it because it's:
Made with simple pantry ingredients
Perfect for meal prep
Great for feeding a crowd
Tender, juicy, and flavorful
Freezer friendly
Easy enough for busy weeknights
Perfect for sandwiches, tacos, rice bowls, nachos, and baked potatoes
A wonderful recipe for summer barbecues, football season, and family gatherings
Simple ingredients come together to create rich, slow-cooked flavor.
Pork shoulder (also called pork butt or Boston butt) is my favorite cut because of its beautiful marbling. As it cooks low and slow, the fat melts into the meat, creating incredibly tender pulled pork.
A little broth helps keep the pork moist while creating flavorful cooking juices you'll want to stir back into the shredded meat.
Brown sugar balances the smoky spices while helping develop a beautiful caramelized crust during searing.
As the onion slowly cooks, it melts into the juices, adding sweetness and another layer of flavor.
Paprika, cumin, garlic, onion powder, and just a touch of cayenne create a smoky seasoning that's flavorful without being overly spicy.
You'll only need a few kitchen staples.
Slow cooker
Chef's knife
Cutting board
Small mixing bowl
Measuring spoons
Two forks for shredding
I've linked all of my favorite slow cooker essentials, knives, and everyday kitchen tools in my Kitchen Essentials below.
SHOP MY KITCHEN FAVORITES
5-pound pork shoulder or pork butt
1 medium red onion, thinly sliced
¾ cup chicken broth
3 tablespoons olive oil
2 teaspoons fine sea salt
1½ teaspoons black pepper
2 teaspoons paprika
1½ teaspoons garlic powder
¾ teaspoon onion powder
¾ teaspoon chili powder
½ teaspoon cayenne pepper (optional)
1½ teaspoons ground cumin
¼ cup packed brown sugar
Heat the olive oil in your 360 Cookware slow cooker insert or a large skillet over medium heat.
Add the sliced red onion and sauté for about 2–3 minutes, just until it begins to soften.
While the onion cooks, combine all of the dry rub ingredients in a small bowl.
Pat the pork shoulder dry with paper towels, then generously coat every side with the seasoning mixture, pressing it into the meat.
Move the onions to the side of the pan and carefully add the pork.
Sear for 4–5 minutes per side, creating a deep golden crust.
Transfer the insert to the slow cooker base (or transfer everything into your slow cooker if using a skillet).
Pour the chicken broth around the pork, being careful not to wash away the seasoning on top.
Cover and cook:
LOW: 7–8 hours
HIGH: 4–5 hours
The pork is ready when it easily falls apart with two forks and reaches an internal temperature of approximately 200–205°F.
Transfer the pork to a cutting board.
Allow it to rest for 10 minutes, then shred using two forks.
Return the shredded pork to the slow cooker and toss it with the cooking juices and onions until evenly coated.
Serve warm however you like.
Don't skip the searing—it adds incredible flavor.
Shred the pork directly into the cooking juices.
If the pork isn't shredding easily, let it cook a little longer.
Brioche buns make incredible pulled pork sandwiches.
Leftovers taste even better the next day.
One of the reasons I love this recipe so much is because it's incredibly forgiving, but these simple tips will help you make the best pulled pork every single time.
Although it's tempting to skip this step, searing the pork creates a flavorful crust that adds richness to the finished dish. It only takes a few extra minutes and is well worth the effort.
Once the pork has finished cooking, allow it to rest for about 10 minutes before shredding. This helps the juices redistribute throughout the meat, keeping every bite tender and flavorful.
After shredding, return the pork to the slow cooker and mix it into the cooking juices and onions. This is my favorite trick for keeping pulled pork incredibly juicy.
Every pork shoulder is a little different. Taste the finished pork before serving and add an extra pinch of salt or black pepper if needed.
This recipe makes a generous amount and reheats beautifully, making it one of my favorite meals to prepare ahead for busy weeks.
This recipe is wonderfully versatile and can be used in so many different ways.
Stir your favorite barbecue sauce into the shredded pork just before serving.
Add fresh lime juice and chopped cilantro after shredding. Serve in tacos, burritos, quesadillas, or rice bowls.
Top with grilled pineapple and pickled red onions for a sweet and savory combination.
Skip the barbecue sauce and serve with a tangy vinegar-based sauce instead.
Add additional cayenne pepper or stir in chopped chipotle peppers in adobo sauce after shredding.
This is one of my favorite recipes for entertaining because almost all of the work can be done ahead of time.
Cook the pork the day before, shred it, and store it in the refrigerator with all of the cooking juices.
The next day, simply warm everything together in the slow cooker on the Warm setting until heated through.
It's one less thing to worry about when hosting family or friends.
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze portions with some of the cooking juices for up to 3 months.
To reheat, thaw overnight in the refrigerator and warm gently on the stovetop or in the slow cooker until heated through.
Pork shoulder or pork butt are the best choices because they have enough marbling to become incredibly tender during slow cooking.
Yes, but I highly recommend taking a few extra minutes to sear it first for the best flavor.
The pork should easily pull apart with two forks and reach an internal temperature of about 200–205°F.
Absolutely. Cooking on LOW overnight works beautifully.
Yes! Freeze the shredded pork with some of the cooking juices to help it stay moist when reheated.
Definitely. Stir it in after shredding or serve it on the side so everyone can customize their meal.
It simply needs more time. Continue cooking until it falls apart effortlessly.
Soft brioche buns are my favorite, but potato rolls, ciabatta, or Kaiser rolls are all excellent options.
Yes! In fact, I think it tastes even better the next day after the flavors have had more time to develop.
Not really. The cayenne adds a subtle warmth, but you can reduce or omit it if you prefer.
One of the best things about this recipe is how many meals you can make from it.
Try serving it:
On toasted brioche buns
In tacos
On nachos
Over baked potatoes
In rice bowls
Inside quesadillas
On flatbread pizzas
In sliders for parties
Stuffed into baked sweet potatoes
Over macaroni and cheese
It's one of those recipes that never gets old because every meal feels a little different.
Complete your meal with one (or several) of these favorite sides:
Creamy coleslaw
Slow Cooker Baked Beans
Macaroni and cheese
Cornbread
Potato salad
Roasted vegetables
Sweet potato fries
Watermelon slices
Fresh fruit salad
Pickles
If your family enjoys comforting, easy dinners like this one, here are a few more favorites from Amanda's Kitchen:
Easy Skillet Chicken Pot Pie with Biscuits
Apple-Glazed Chicken Thighs
Italian Lasagna Soup
Chicken Tortilla Soup
Stuffed Italian Sausage Pasta Shells
Chorizo One Pan Dinner
Slow Cooker Braised Short Ribs
I've linked my favorite slow cooker, Dutch oven, knives, cutting boards, measuring tools, and everyday kitchen essentials that I use to make recipes like this one.
Whether you're planning a backyard barbecue, feeding a crowd, or simply looking for an easy family dinner, I've included the printable recipe card below so it's easy to save, print, and make again whenever you need it.
This is one of those timeless recipes that always earns a spot back on the menu.
Some of my favorite recipes aren't the ones that require fancy ingredients or hours in the kitchen. They're the ones that bring people together around the table, leave plenty of leftovers to enjoy the next day, and become part of family traditions.
This pulled pork is one of those recipes in our home. It's simple enough for an ordinary Tuesday night but special enough for birthdays, holidays, game days, and backyard gatherings with the people we love most.
I hope it becomes one of those dependable recipes your family asks for again and again.
"Taste and see that the Lord is good; blessed is the one who takes refuge in Him."
Psalm 34:8
Made with love for the people you love.
There are certain dinners that feel a little special without requiring an entire afternoon in the kitchen, and these Caramelized Onion & Mushroom Chicken Thighs are exactly that.
Bone-in, skin-on chicken thighs are seasoned simply and seared until the skin is beautifully golden and crisp. In the same skillet, thinly sliced onions slowly caramelize before mushrooms, fresh rosemary, thyme, and broth are added to create a rich, savory pan sauce.
Everything comes together in one skillet, allowing all of those browned bits from the chicken to become part of the sauce. The result is tender, juicy chicken surrounded by buttery mushrooms and sweet caramelized onions that taste like something you might order at a cozy little restaurant.
Serve it over creamy mashed potatoes, buttered noodles, or rice to soak up every bit of the sauce. Add a simple green vegetable or salad and you have a comforting family dinner that feels just as appropriate for a weeknight as it does for Sunday dinner with family.
This is one of those recipes that takes simple ingredients and turns them into something incredibly comforting.
You'll love it because it's:
Made primarily in one skillet
Full of rich, savory flavor
Made with simple ingredients
Perfect for cozy fall and winter dinners
Easy enough for a weeknight
Beautiful enough to serve when entertaining
Delicious with mashed potatoes, rice, or noodles
Made with bone-in chicken thighs that stay wonderfully juicy
Finished with an easy pan sauce rather than a heavy cream sauce
The combination of crispy chicken, sweet onions, earthy mushrooms, and fresh herbs makes every bite feel much more special than the amount of work involved.
Bone-in, skin-on chicken thighs are perfect for skillet recipes like this because they stay tender and juicy as they cook.
Searing them skin-side down also creates a beautifully crisp exterior while leaving behind flavorful browned bits in the skillet.
Don't clean that pan.
Those little browned pieces are exactly what you want when you begin cooking the onions. As you add the butter, onions, mushrooms, and broth, all of that flavor works its way into the sauce.
I use bone-in, skin-on chicken thighs for the best flavor and texture. Pat them very dry before seasoning so the skin can become crisp when it hits the hot skillet.
Use one large onion sliced thinly. Giving the onion enough time to slowly turn golden brings out its natural sweetness and creates much more flavor than simply sautéing it for a few minutes.
I like brown mushrooms, such as cremini or baby bella mushrooms, because they have a slightly deeper flavor than white button mushrooms.
Butter helps brown the chicken and gives the onions and mushrooms a rich flavor. The recipe uses 4 tablespoons total, divided between the chicken and vegetables.
Fresh herbs give the pan sauce that cozy, savory flavor that works so beautifully with chicken and mushrooms.
Broth loosens all of the flavorful browned bits from the skillet and creates the simple sauce surrounding the chicken.
You don't need many tools for this dinner, which is another reason I love it.
Large stainless steel or oven-safe skillet
Sharp chef's knife
Cutting board
Small bowl for seasoning
Tongs
Wooden spoon
Meat thermometer
I've linked some of the pans, knives, utensils, and other everyday pieces I use most often in my Kitchen Essentials shelf.
Prep Time: 15 minutes
Cook Time: Approximately 45 minutes
Total Time: Approximately 1 hour
Servings: 6
6–8 bone-in, skin-on chicken thighs
1 teaspoon sea salt
½ teaspoon freshly ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
¼ teaspoon paprika
4 tablespoons salted butter, divided
1 large onion, thinly sliced
8 ounces brown mushrooms, sliced
2 sprigs fresh rosemary
2 sprigs fresh thyme
1 cup vegetable broth
1 teaspoon dried thyme
Olive oil, if needed
Fresh thyme, for garnish
Heat a large skillet over medium-high heat.
While the skillet heats, pat the chicken thighs thoroughly dry with paper towels. Removing as much surface moisture as possible is one of the keys to achieving beautifully crisp skin.
In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, and paprika.
Season the chicken generously on both sides.
Add 2 tablespoons of salted butter to the hot skillet and allow it to melt.
Place the chicken thighs skin-side down in the skillet, being careful not to overcrowd the pan. Work in batches if necessary.
Leave the chicken undisturbed for approximately 5–7 minutes. When the skin has developed a deep golden crust, it should release easily from the skillet.
Flip and sear the second side for another 5–7 minutes.
Transfer the chicken to a plate and loosely cover while you prepare the onions and mushrooms.
The chicken does not need to be completely cooked through at this point.
Reduce the heat to medium-low and add the remaining 2 tablespoons of butter to the same skillet.
Use a wooden spoon to gently loosen the flavorful browned bits left behind from the chicken.
Add the thinly sliced onion.
Cook for approximately 15 minutes, stirring regularly, until the onion becomes soft, golden, and caramelized.
If the skillet begins to look dry, add a small drizzle of olive oil.
Add the sliced mushrooms, rosemary sprigs, fresh thyme sprigs, and dried thyme.
Cook until the mushrooms soften and begin to brown, approximately 5–7 minutes.
Pour in the vegetable broth.
Use your wooden spoon to scrape the bottom of the skillet so all of those flavorful browned bits become part of the sauce.
Bring the mixture to a gentle simmer and cook for approximately 5 minutes.
Return the chicken thighs to the skillet, nestling them into the onions and mushrooms while keeping as much of the crispy skin above the liquid as possible.
Continue cooking gently until the thickest part of each chicken thigh reaches a safe internal temperature of 165°F.
Depending on the size of your chicken thighs and how far they cooked during searing, this will generally take another 10–15 minutes.
Spoon some of the sauce over the chicken as it cooks, avoiding the crispy skin when possible.
Remove the rosemary and thyme stems.
Taste the sauce and adjust the salt and pepper if needed.
Serve the chicken warm with plenty of caramelized onions, mushrooms, and pan sauce spooned around it.
Finish with fresh thyme if desired.
Enjoy!
Pat the chicken completely dry before seasoning.
Don't move the chicken while the skin is searing.
If it sticks to the skillet, give it another minute before trying to flip it.
Don't rush the onions; their slow caramelization is where so much of the flavor develops.
Cook mushrooms until their moisture has released and they begin to brown.
Keep the crispy chicken skin mostly above the sauce.
Always use the internal temperature rather than cooking time alone to determine when chicken is done.
The difference between good skillet chicken and really good skillet chicken often comes down to the skin.
First, make sure your chicken is dry. Moisture creates steam, which works against browning.
Next, make sure the skillet is hot before adding the chicken.
Once the chicken goes into the pan, resist the temptation to move it around. Let it develop a crust.
One of my favorite tricks when cooking with stainless steel is simply waiting. If your chicken is firmly stuck to the skillet when you try to flip it, it often hasn't developed its crust yet. Give it another minute and try again.
Finally, when the chicken returns to the sauce, keep the skin above the liquid as much as possible so you don't lose all of that beautiful texture you just created.
Caramelized onions aren't difficult, but they do require a little patience.
Keep the heat around medium-low and allow the onions to cook gradually rather than trying to brown them quickly over high heat.
Stir them regularly so they cook evenly and pick up the browned bits from the chicken.
You'll know they're ready when they're soft, deeply golden, and noticeably sweeter than when they went into the pan.
Those 15 minutes make a huge difference in the finished dish, so this is one step I wouldn't rush.
If your chicken thighs don't comfortably fit without touching, sear them in batches. Overcrowding lowers the temperature of the pan and can cause the chicken to steam instead of brown.
Just like the chicken, mushrooms develop more flavor when they're given time to brown.
Chicken thighs vary considerably in size, which makes an internal temperature much more reliable than an exact cooking time.
The chicken, butter, and broth all contribute salt to the final sauce. Wait until everything has cooked together before deciding whether it needs more seasoning.
Yes.
Boneless, skinless chicken thighs can be used, but they'll cook more quickly and you won't get the same crispy-skin element.
Sear them until browned and begin checking their internal temperature earlier when you return them to the skillet.
If you have the choice, I prefer bone-in, skin-on thighs for this particular recipe because their richness works beautifully with the caramelized onions and mushrooms.
After the chicken is fully cooked, remove it briefly and stir a splash of heavy cream into the sauce. Simmer gently until slightly thickened, then return the chicken to the skillet.
Add 2–3 cloves of minced garlic during the final minute of cooking the mushrooms.
Replace part of the broth with a dry white wine. Allow the wine to simmer for a few minutes before adding the remaining broth.
Add additional rosemary and thyme for a more pronounced herb flavor.
Finish the mushrooms and onions with freshly grated Parmesan just before serving.
The sauce is one of the best parts of this recipe, so I especially love sides that can soak it up.
Try serving it with:
Creamy mashed potatoes
Buttered egg noodles
Steamed rice
Roasted potatoes
Creamy polenta
Crusty bread
Roasted asparagus
Green beans
Roasted broccoli
Simple arugula salad
Mixed greens with lemon vinaigrette
For a particularly cozy dinner, mashed potatoes and a simple green vegetable would be my first choice.
You can slice the onions and mushrooms and mix the seasoning blend earlier in the day to make dinner prep faster.
I prefer cooking the chicken fresh so the skin stays as crisp as possible.
If you're making the entire meal ahead, store the chicken and sauce together and use the reheating method below.
Allow leftovers to cool before transferring them to an airtight container.
Store in the refrigerator for up to 3–4 days.
For longer storage, the cooked chicken and sauce can be frozen in an airtight freezer-safe container for up to 3 months.
Keep in mind that mushrooms may have a slightly softer texture after freezing and reheating.
For the best texture, place the chicken and sauce in an oven-safe dish, cover loosely with foil, and warm in a 350°F oven until heated through.
You can remove the foil toward the end of reheating to help the chicken skin regain some of its texture.
Individual portions can also be reheated gently on the stovetop.
Cremini or baby bella mushrooms are my first choice because their deeper, earthy flavor works particularly well with caramelized onions and chicken.
Absolutely. White button mushrooms will also work.
You can, although you'll need to adjust the cooking time carefully because chicken breasts are leaner and can dry out more easily.
No. Boneless thighs work, but bone-in, skin-on chicken thighs give this recipe its best flavor and texture.
Use an instant-read thermometer inserted into the thickest portion of the chicken without touching the bone. Chicken is safe once it reaches 165°F.
The most common causes are excess moisture on the chicken, a skillet that wasn't hot enough, overcrowding, or moving the chicken before a crust had time to form.
For this recipe, plan on approximately 15 minutes. We're looking for soft, deeply golden onions rather than the much darker onions used in something like French onion soup.
Yes. Replace the butter with your preferred cooking oil or dairy-free butter.
Yes. A splash of heavy cream added at the end creates a delicious creamy mushroom sauce.
Mashed potatoes, rice, noodles, polenta, or crusty bread are especially good because they soak up the pan sauce.
If you enjoyed these Caramelized Onion & Mushroom Chicken Thighs, you may also enjoy these comforting recipes from Amanda's Kitchen:
Easy Skillet Chicken Pot Pie with Biscuits
A cozy one-pan chicken dinner topped with golden, flaky biscuits.
Another simple chicken thigh dinner with a sweet and savory seasonal glaze.
Creamy Chicken & Mushroom Couscous Soup
Perfect if you love the chicken and mushroom combination in this recipe.
A warm, comforting soup that's perfect for cooler evenings.
All of the cozy flavors of lasagna in an easy soup.
Slow Cooker Pulled Pork
An easy make-ahead dinner that's perfect for busy weeks and feeding a crowd.
I've gathered the cookware, knives, serving pieces, and everyday kitchen essentials I reach for when making recipes like this in my Kitchen Essentials shelf.
SHOP MY KITCHEN ESSENTIALS
Whether you're looking for a cozy weeknight dinner or something a little special to make for family and friends, save these Caramelized Onion & Mushroom Chicken Thighs for the next time you're craving a warm, savory skillet dinner.
I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and come back to the recipe whenever you need it.
Some of my favorite dinners are the ones that turn simple ingredients into something that feels a little more special.
Chicken, onions, and mushrooms aren't complicated ingredients, but giving each one the time to develop its flavor completely changes the finished dish. The crispy chicken, sweet onions, earthy mushrooms, and warm herbs make this one of those meals that feels comforting from the moment it starts cooking.
I hope this becomes one of those recipes you pull out on cool evenings when you want something warm on the table and everyone gathered around it.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
Perfectly charred broccolini with crispy edges, roasted garlic, fresh lemon, and shaved Parmesan. This simple, elegant side dish comes together in minutes and is beautiful enough for a holiday dinner table.
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Perfectly charred broccolini with crispy edges, roasted garlic, fresh lemon, and shaved Parmesan. This simple, elegant side dish comes together in minutes and is beautiful enough for a holiday dinner table.
