Soft 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 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.
There are certain recipes that instantly make the kitchen feel like Christmas, and these Brown Butter Chocolate Drizzle Shortbread Cookies are one of them.
Classic shortbread is already one of my favorite cookies to make during the holidays because it's simple, buttery, and perfect for cutting into festive shapes. Browning the butter first takes these cookies somewhere completely different. It gives them a warm, nutty flavor that makes such a simple cookie taste incredibly special.
Once baked, I drizzle each shortbread cookie with melted milk chocolate and finish it with a sprinkle of sparkling cane sugar. I love cutting mine into Christmas trees, but you can use this dough with your favorite holiday cookie cutters and make them your own.
They're beautiful enough to set out at a Christmas party or package up as a homemade gift, but they're also the kind of cookie I love having in the kitchen throughout December with a cup of coffee.
If you're looking for an easy Christmas cookie that's a little different from traditional sugar cookies, these brown butter shortbread cookies deserve a place on your holiday baking list.
These cookies have everything I want in a Christmas cookie without requiring complicated decorating.
You'll love them because they're:
Rich and buttery with a slightly nutty brown butter flavor
Made with simple pantry ingredients
Easy to cut into different holiday shapes
Finished with milk chocolate and sparkling cane sugar
Beautiful for Christmas cookie trays
Perfect for gifting
Easy to make ahead
Delicious alongside coffee, tea, or hot chocolate
They also look much more elaborate than they actually are, which is always a win during the busiest time of year.
Traditional shortbread gets most of its flavor from butter, which makes browning that butter particularly worthwhile.
As butter cooks, the milk solids begin to toast and turn golden brown. The flavor changes from simply buttery to rich, nutty, and almost caramel-like.
Because shortbread has so few ingredients, you can really taste that difference in the finished cookie.
The important part is allowing the brown butter to cool and become solid again before making the dough. Using it while it's still warm and liquid would change the texture of the shortbread.
These cookies only require a handful of ingredients, so each one has a purpose.
This is what makes the recipe special. Brown the butter until the milk solids turn golden and it smells wonderfully nutty, then cool it completely before making your dough.
Regular all-purpose flour gives the cookies their classic tender, crumbly shortbread texture.
I use both sugars here. Granulated sugar provides sweetness and a little structure, while powdered sugar contributes to that delicate, melt-in-your-mouth texture.
Vanilla complements the warm flavor of the brown butter without overpowering it.
Shortbread dough naturally looks crumbly. Add the milk one tablespoon at a time, stopping as soon as the dough holds together.
The chocolate drizzle makes these feel extra special for Christmas. Milk chocolate is my favorite with the brown butter, although semi-sweet or dark chocolate would also work.
A final sprinkle of coarse cane sugar adds a beautiful sparkle and a subtle crunch.
You don't need anything complicated for this recipe.
Small saucepan
Stand mixer or electric hand mixer
Large mixing bowl
Measuring cups and spoons
Rolling pin
Christmas cookie cutters
Baking sheets
Parchment paper
Cooling rack
Microwave-safe bowl or double boiler for chocolate
Piping bag or small zip-top bag for drizzling
I've gathered my favorite holiday baking pieces, cookie cutters, serving platters, linens, and Christmas kitchen finds in my Christmas in the Kitchen collection.
Prep Time: 25 minutes
Chill Time: 1 hour 30 minutes
Bake Time: 12–14 minutes per batch
Servings: Approximately 20–24 cookies, depending on cookie cutter size
1 cup brown butter, cooled
1 teaspoon vanilla extract
2¼ cups all-purpose flour
½ teaspoon sea salt
¼ cup granulated sugar
½ cup powdered sugar
3 tablespoons whole milk, as needed
Milk chocolate, melted, for drizzling
Coarse cane sugar, for sprinkling
Add butter to a light-colored saucepan over medium heat.
Allow the butter to melt completely. Continue cooking, stirring or swirling the pan frequently.
The butter will foam and then begin to develop golden-brown specks along the bottom of the pan. Once it smells nutty and toasted and the milk solids are golden brown, immediately remove it from the heat.
Be careful during these final moments because browned butter can go from perfectly toasted to burned quickly.
Pour the brown butter, including all of those flavorful browned bits, into a heat-safe bowl.
Allow it to come to room temperature, then refrigerate for approximately 30 minutes, or until cooled and no longer liquid.
In a large mixing bowl, combine the flour, sea salt, granulated sugar, and powdered sugar.
Add the cooled brown butter and vanilla.
Mix until everything is combined. The dough will look crumbly at this stage.
Add whole milk 1 tablespoon at a time, mixing after each addition.
Stop adding milk as soon as the dough begins to come together when pressed between your fingers.
I typically use about 3 tablespoons, but you may need slightly less depending on your flour and butter.
Avoid adding too much milk—the dough should still feel like shortbread rather than a soft sugar-cookie dough.
Form the dough into a flattened disc and place it in a zip-top bag or wrap tightly.
Refrigerate for 1 hour.
Preheat the oven to 325°F.
Line baking sheets with parchment paper.
Lightly flour your work surface and rolling pin.
Roll the chilled dough to approximately ¼-inch thick.
Cut the dough using your favorite Christmas cookie cutters. I love using Christmas trees for this recipe.
Transfer the cookies carefully to the prepared baking sheets.
Bake for 12–14 minutes, or until the cookies are set and the edges are just beginning to turn a very light golden color.
Shortbread should remain fairly pale, so don't wait for the cookies to become deeply browned.
Allow them to cool on the baking sheet for several minutes before carefully transferring them to a cooling rack.
Allow the cookies to cool completely.
Melt the milk chocolate until smooth and drizzle it back and forth across each cookie.
Immediately sprinkle with coarse cane sugar while the chocolate is still wet.
Allow the chocolate to set before serving or storing.
Enjoy!
Watch the butter closely once you begin seeing golden flecks.
Cool the brown butter before adding it to the dough.
Add milk gradually rather than pouring it in all at once.
Don't overwork your shortbread dough.
Roll the dough evenly so all of the cookies bake at approximately the same rate.
Let the cookies cool completely before adding chocolate.
Add the cane sugar immediately after drizzling so it sticks to the chocolate.
Brown butter sounds fancy, but once you know what you're looking for, it's incredibly simple.
As the butter cooks, you'll notice three stages:
First, it melts.
Then it begins to foam.
Finally, you'll see little golden-brown milk solids forming at the bottom of the pan and notice a distinctly toasted, nutty aroma.
That's your cue to remove it from the heat.
I recommend using a light-colored saucepan when possible because it makes those browned milk solids much easier to see.
This is probably the most important tip.
Shortbread dough is naturally more crumbly than traditional cookie dough. Don't keep adding milk simply because it doesn't look like sugar-cookie dough.
When you squeeze a little dough in your hand and it stays together, you're ready.
Chilling helps the butter firm back up and keeps your Christmas shapes more defined while baking.
If the dough becomes particularly warm while you're rolling and cutting, place the cut cookies in the refrigerator for 10–15 minutes before baking.
You want the cookies set with just the faintest hint of golden color around the edges.
Shortbread that is baked too long can lose its wonderfully tender texture.
Warm cookies can cause your chocolate drizzle to melt and spread. Wait until the shortbread is completely cool before decorating.
These cookies make such a beautiful homemade Christmas gift because they're sturdy enough to package while still feeling special.
Once the chocolate has completely set, arrange them in:
A Christmas cookie tin
A kraft bakery box tied with ribbon
A glass cookie jar
Cellophane treat bags
A small basket with coffee or tea
I especially love the idea of pairing them with a pretty holiday mug for a simple hostess or neighbor gift.
These cookies are wonderful on their own, but I especially love them alongside:
Hot coffee
Cappuccino
Hot chocolate
Tea
Warm apple cider
A Christmas dessert board
Fresh berries
Other Christmas cookies
They would also be beautiful arranged on a dessert table after Christmas dinner.
Christmas is one of my favorite times to make the kitchen feel extra special.
I've gathered the pieces I reach for during holiday baking and entertaining—from Christmas cookie cutters and baking essentials to pretty serving pieces, festive linens, mugs, and little details that make an afternoon of baking feel like part of the celebration.
SHOP CHRISTMAS IN THE KITCHEN
Shortbread dough is supposed to be somewhat crumbly. Add the whole milk one tablespoon at a time until the dough holds together when pressed.
Browning melts the butter completely. Cooling it allows the fat to firm again so the shortbread maintains the proper texture.
Yes, although you'll lose the deep toasted flavor that makes this recipe special.
Yes. Prepare the dough, wrap it tightly, and refrigerate it until you're ready to roll and bake.
Approximately ¼ inch thick works beautifully for cut-out shortbread.
Keep the dough chilled and avoid placing cookie dough onto warm baking sheets.
Absolutely. Milk, semi-sweet, dark, and white chocolate all work.
The cookies should be set and still fairly pale, with perhaps a very light golden color around the edges.
Yes. Wrap it tightly before freezing, thaw it overnight in the refrigerator, and then roll, cut, and bake.
Yes. Shortbread is an especially good cookie-box choice because it holds its shape and travels well.
Sparkling Cider Punch for Christmas
Gingerbread Whoopie Pies at Home
Gingerbread Cinnamon Rolls Made with Sourdough Starter
Gingerbread Cake with a Brown Butter Caramel Frosting
Everything I use to make Christmas baking a little prettier and easier is gathered in my Christmas in the Kitchen shelf, including my favorite cookie cutters, baking tools, serving pieces, and holiday kitchen finds.
Whether you're starting your Christmas baking early, putting together cookie boxes for friends and neighbors, or simply looking for something sweet to enjoy at home, save this Brown Butter Chocolate Drizzle Shortbread Cookie recipe for the holiday season.
I've included my printable From Amanda's Kitchen recipe card below so you can save it, print it, and bring it back out every Christmas.
Some of my favorite Christmas traditions are the simplest ones: turning on Christmas music, pulling out the cookie cutters, covering the kitchen counter in flour, and making something sweet for the people we love.
These shortbread cookies feel like exactly that kind of recipe.
They're simple enough for an afternoon of baking at home, but the brown butter, chocolate drizzle, and sparkling sugar make them feel a little more special for Christmas. I hope they become a recipe you bring back to your kitchen year after year.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
There are a handful of appetizers that disappear almost as quickly as they're set on the table, and this Easy Bacon Apple Baked Brie is always one of them.
Warm, creamy baked brie topped with crispy bacon, tender caramelized apples, and a touch of brown sugar feels like everything we love about fall wrapped into one beautiful appetizer. It's elegant enough for Thanksgiving, Christmas, and holiday parties, yet simple enough to make for a cozy weekend at home or a football gathering with friends.
One of my favorite things about this recipe is that nearly all of the prep can be done ahead of time. When guests begin arriving, simply bake the brie, warm the bacon apple topping, and dinner—or at least everyone's favorite part before dinner—is ready in just a few minutes.
Whether you're building a fall charcuterie board, hosting Friendsgiving, or looking for an appetizer that's guaranteed to impress, this baked brie is always the first thing to disappear.
If you're looking for an appetizer that looks impressive without spending hours in the kitchen, this is it.
You'll love this recipe because it's:
• Ready in under 30 minutes
• Perfect for holiday entertaining
• Sweet, savory, creamy, and crunchy
• Easy to prepare ahead
• Beautiful on any charcuterie board
• Made with just a handful of ingredients
• Great for Thanksgiving, Christmas, football parties, and fall gatherings
• Always the first appetizer to disappear
Simple ingredients make this recipe feel extra special.
Use one whole wheel of double cream brie. It becomes perfectly soft and creamy while baking without becoming runny.
Granny Smith apples are my favorite because they balance the richness of the cheese with just the right amount of tartness.
Honeycrisp also works beautifully if you prefer a sweeter bite.
Thick-cut bacon gives the topping the best texture and smoky flavor.
Dark brown sugar creates a rich caramel-like sweetness as it melts into the apples.
Although this recipe is wonderful exactly as written, chopped pecans, walnuts, fresh thyme, or a drizzle of hot honey make beautiful additions for holiday entertaining.
You'll only need a few kitchen staples.
Small oven-safe baking dish
Medium skillet
Cutting board
Sharp chef's knife
Wooden spoon
Serving platter
I've linked all of my favorite entertaining pieces, serving boards, cheese knives, and kitchen essentials in my Kitchen Favorites shelf.
SHOP MY KITCHEN FAVORITES
1 (8-ounce) wheel brie cheese
2 Granny Smith apples, diced
3 slices thick-cut bacon, chopped
2 tablespoons dark brown sugar
Optional
Fresh thyme
Chopped pecans
Honey
Crackers
Crostini
Fresh baguette
Preheat your oven to 350°F.
Place the wheel of brie into a small oven-safe baking dish. Using a sharp knife, lightly score the top of the cheese in a crisscross pattern.
Bake for 10–15 minutes, or until the cheese feels soft and slightly puffed.
While the brie bakes, cook the chopped bacon in a skillet over medium heat until crispy.
Remove most of the bacon grease, leaving just enough to coat the pan.
Add the diced apples and dark brown sugar.
Cook for 3–5 minutes, stirring occasionally, until the apples begin to soften and become lightly caramelized.
Carefully transfer the warm baked brie to a serving platter.
Spoon the bacon apple mixture over the top.
Serve immediately with crackers, crostini, or sliced baguette.
The brie should feel soft to the touch and slightly puffed but still hold its shape. Overbaking can cause the cheese to lose too much of its creamy center.
You want the apples to soften while still keeping a little bite. They continue to soften slightly after they're spooned over the warm brie.
Baked brie is at its absolute best fresh from the oven while it's perfectly warm and creamy.
A sprinkle of chopped pecans, fresh thyme, or a drizzle of hot honey makes this recipe feel even more special during the holidays.
Arrange crackers, sliced baguette, grapes, apple slices, and a handful of nuts around the baked brie for an effortless appetizer everyone will gather around.
One of my favorite things about this recipe is how easy it is to customize depending on the season or the occasion.
Replace the brown sugar with pure maple syrup for an even richer fall flavor.
Swap the apples for homemade cranberry sauce during Thanksgiving and Christmas.
Use diced ripe pears instead of apples for a softer, sweeter topping.
Top with chopped candied pecans for extra crunch.
Finish with a drizzle of hot honey for a sweet and spicy twist.
This appetizer is perfect for entertaining because almost everything can be prepared ahead of time.
Cook the bacon and apple mixture earlier in the day and refrigerate until you're ready to serve.
Just before guests arrive, bake the brie, gently reheat the topping, and spoon it over the warm cheese.
You'll have an appetizer that tastes freshly made without spending the entire party in the kitchen.
If you happen to have leftovers, transfer the baked brie to an airtight container and refrigerate for up to 3 days.
To reheat, place it in a 350°F oven for about 10 minutes, or until warmed through.
I don't recommend microwaving it, as the cheese can separate and become oily.
Yes! Prepare the bacon apple topping in advance, then bake the brie just before serving.
Granny Smith is my favorite because the tartness balances the rich cheese beautifully.
Honeycrisp is another wonderful option.
No.
The rind is completely edible and helps the brie hold its shape while baking.
Brie is definitely the best option, but Camembert also works well.
Absolutely.
Simply leave it out for a delicious vegetarian baked brie.
Yes!
Pecans and walnuts are both delicious additions.
I don't recommend freezing it because the texture of the cheese changes after thawing.
Plan to enjoy it within about 2 hours of serving.
I love serving it with butter crackers, crostini, toasted baguette slices, or hearty artisan crackers.
Absolutely.
This is one of my favorite appetizers for Thanksgiving, Christmas, Friendsgiving, and holiday parties.
This appetizer pairs beautifully with:
Fresh sliced baguette
Crostini
Artisan crackers
Apple slices
Pear slices
Grapes
Candied pecans
Mixed nuts
Charcuterie meats
Sparkling apple cider
For a complete appetizer spread, I also love serving it alongside:
If you're planning a party, holiday gathering, or cozy evening at home, here are a few more favorites from Amanda's Kitchen:
If you loved this recipe, you can shop my favorite serving boards, cheese knives, baking dishes, entertaining pieces, and kitchen essentials that I use for hosting family and friends.
Whether you're hosting Thanksgiving dinner, Christmas appetizers, Friendsgiving, or simply enjoying a cozy evening at home, I've included the printable recipe card below so you can easily save, print, and make this recipe again and again.
It's one of those appetizers that always disappears first.
There is something special about gathering people around good food.
Some recipes become traditions because they're complicated, but I think the very best ones are often the simplest. This baked brie has become one of those recipes I know I can count on. It comes together quickly, looks beautiful on the table, and somehow always seems to be the first thing everyone reaches for.
Whether you're hosting a holiday gathering, celebrating with friends, or simply slowing down for a cozy evening at home, I hope this recipe brings a little extra warmth to your table and reminds you that some of life's sweetest moments begin with sharing a meal.
There's something so comforting about a warm chicken pot pie simmering away at the end of a long day. Creamy, hearty, and filled with tender chicken and vegetables, it's one of those timeless dinners that instantly makes a house feel like home.
This Easy Stovetop Chicken Pot Pie with Biscuit Topping has everything you love about the classic recipe without all the extra work. Instead of making a traditional pie crust, buttery biscuits bake until perfectly golden over a rich, creamy chicken filling. It's a simple one-pan dinner that's cozy enough for Sunday supper but easy enough for busy weeknights.
Whether you're cooking for your family on a chilly evening or looking for a comforting meal to add to your weekly dinner rotation, this recipe is one you'll come back to again and again.
Ready in about 45 minutes
Made with simple pantry staples
Rich, creamy, and packed with flavor
Family-friendly comfort food
One-pan dinner for easy cleanup
Perfect for cozy fall and winter evenings
Easy to customize with your favorite vegetables
Great for leftovers
Large oven-safe skillet or cast iron skillet
Wooden spoon
Sharp chef's knife
Cutting board
Measuring cups and spoons
Pastry brush (for brushing the biscuits with cream and butter)
One of my favorite things about this recipe is how flexible it is.
Chicken: Boneless, skinless chicken breasts work wonderfully, but rotisserie chicken is a fantastic shortcut when you're short on time.
Vegetables: Carrots, onions, peas, and garlic create the classic chicken pot pie flavor. Frozen peas make this recipe even easier.
Cream: Heavy cream creates an extra rich filling, while half & half is a lighter option that still delivers a wonderfully creamy texture.
Broth: Vegetable broth works beautifully, but chicken broth adds even more savory flavor if you have it on hand.
Biscuits: Refrigerated biscuits make this recipe incredibly simple, but homemade buttermilk biscuits are equally delicious if you have a little extra time.
Begin by melting the butter in a large oven-safe skillet over medium-high heat. Add the diced chicken and cook until lightly browned on all sides.
Next, stir in the diced onion, carrots, and garlic. Cook for about 5 minutes, or until the onions become translucent and the carrots begin to soften.
Sprinkle the flour evenly over the chicken and vegetables, stirring constantly for one minute to cook out the raw flour flavor.
Slowly whisk in the broth, followed by the heavy cream, thyme, rosemary, sea salt, and black pepper. Allow the filling to simmer for 3–5 minutes until thickened into a rich, creamy sauce.
Stir in the frozen peas before topping the filling with refrigerated biscuits. Brush each biscuit with a little heavy cream before transferring the skillet to a 350°F oven.
Bake for 20–25 minutes, or until the biscuits are beautifully golden brown and cooked through. Brush the warm biscuits with melted butter and finish with a sprinkle of flaky sea salt before serving.
One of the best parts of this recipe is the buttery biscuit topping.
You can use refrigerated biscuits for a quick weeknight dinner, or make homemade biscuits if you have extra time. Buttermilk biscuits are always a favorite, while flaky layered biscuits create an especially beautiful presentation.
For something a little different, try cheddar biscuits or herb biscuits for extra flavor. Gluten-free biscuits also work well if needed.
2 tablespoons salted butter
2 cups boneless, skinless chicken breasts, diced
1 medium yellow onion, diced
2 cloves garlic, minced
4 medium carrots, peeled and diced
2 cups frozen peas
1 teaspoon dried thyme
1 teaspoon dried rosemary
½ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
¼ cup all-purpose flour
2 cups chicken broth
1 cup heavy cream or half-and-half
1 (16.3-ounce) can refrigerated flaky biscuits
Heavy cream, for brushing the biscuits
2 tablespoons melted butter, for brushing
Flaky sea salt, for finishing (optional)
Heat a large oven-safe skillet over medium-high heat. Melt the butter, then add the diced chicken. Cook until lightly browned on all sides.
Add the diced onion, carrots, and minced garlic. Sauté for about 5 minutes, or until the onions are translucent and the carrots begin to soften.
Sprinkle the flour over the chicken and vegetables. Stir constantly for 1 minute, making sure the flour is fully incorporated.
Slowly pour in the broth, then stir in the heavy cream (or half & half), thyme, rosemary, sea salt, and black pepper. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until the sauce thickens.
Stir in the frozen peas until evenly combined. Arrange the biscuits over the top of the filling and brush each biscuit with a little heavy cream.
Transfer the skillet to a 350°F oven and bake for 20–25 minutes, or until the biscuits are golden brown and cooked through.
Remove from the oven, brush the warm biscuits with melted butter, sprinkle with flaky sea salt, and serve immediately.
I linked all of my favorite skillets, Dutch ovens, measuring cups, and everyday cooking tools in my Kitchen Essentials shelf.
Rotisserie chicken is a wonderful shortcut that saves time without sacrificing flavor.
Taste the filling before adding the biscuits and adjust the seasoning as needed.
If the sauce becomes too thick, stir in a splash of broth.
Don't overcrowd the biscuits—leave a little room for them to rise.
For extra golden biscuits, brush them with heavy cream before baking.
Finish with melted butter and flaky sea salt for bakery-style biscuits.
If you love easy comfort food, don't miss my Chorizo One Pan Dinner for another simple weeknight meal.
This recipe is easy to customize based on what you have on hand.
Swap the chicken for leftover turkey after Thanksgiving.
Add mushrooms for extra richness.
Stir in frozen corn or green beans.
Use cheddar biscuits for a cheesy twist.
Add fresh parsley before serving.
Make it with homemade biscuits for a completely from-scratch dinner.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm gently on the stovetop over medium-low heat, adding a splash of broth or cream if needed to loosen the sauce.
The filling can also be frozen for up to 3 months. I recommend baking fresh biscuits when serving for the best texture.
Absolutely! Rotisserie chicken is one of my favorite shortcuts and makes this recipe even quicker.
Yes! Prepare the filling up to one day in advance, refrigerate it, then top with biscuits and bake just before serving.
Yes. Freeze the filling separately and add fresh biscuits when you're ready to bake.
Definitely. Homemade buttermilk biscuits make this recipe extra special.
Yes! Chicken broth adds a richer flavor, while vegetable broth keeps the recipe lighter.
This cozy dinner pairs beautifully with:
A simple green salad
Roasted Brussels sprouts
Homemade applesauce
Fresh sourdough bread
Cranberry sauce during the holidays
If your family loves comforting one-pan dinners, here are a few more favorites from Amanda's Kitchen:
Slow Cooker Scalloped Potatoes (perfect as a holiday side!)
Shop My Kitchen Favorites: Looking for the cookware and kitchen tools I use most often? Browse my favorite kitchen essentials that I reach for every day.
Whether you're planning ahead for a special occasion or adding a new favorite to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.
A soft vanilla bean cake layered with sweet cherry filling and finished with whipped vanilla cherry mascarpone frosting.
July always feels like the peak of summer.
Fresh cherries are everywhere, the light lasts just a little longer in the evenings, and everything feels slower in the best way. This month’s milestone cake is inspired by exactly that moment—the simplicity of peak cherry season.
Instead of a heavy or overly complex dessert, I wanted something light, beautiful, and centered around one clear flavor: cherry. Paired with soft vanilla bean cake layers and a whipped cherry mascarpone frosting, this cake feels like summer in its most elegant form.
It’s simple, fresh, and designed to let the cherries shine.
Soft vanilla bean cake layers with a tender crumb
Homemade cherry filling made with fresh summer cherries
Light whipped mascarpone frosting infused with cherry syrup
Naturally soft pink frosting for a beautiful finish
Elegant but easy enough for home baking
Perfect for birthdays, summer gatherings, or milestone celebrations
Before baking, here are the essentials used to create this cake.
Includes:
8-inch cake pans
Stand mixer or hand mixer
Offset spatula
Cake turntable
Cooling racks
Parchment rounds
Piping bags (optional for decoration)
These tools help create a smooth, bakery-style finish at home.
3 cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup salted butter, softened
1¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla bean paste
1 cup whole milk
½ cup sour cream
3 cups fresh cherries, pitted
⅓ cup granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch
½ teaspoon vanilla bean paste
This frosting is light, fluffy, and naturally tinted a soft pink from cherry syrup. It adds both flavor and color to the finished cake.
16 oz mascarpone cheese, softened
2 cups salted butter
8 cups powdered sugar
1 tablespoon vanilla bean paste
3–5 tablespoons cherry syrup (or until color and consistency is reached)
Add cherries, sugar, and lemon juice to a saucepan.
Cook over medium heat for 8–10 minutes until cherries soften and release juices.
Stir in cornstarch and cook until slightly thickened.
Remove from heat and stir in vanilla.
Cool completely before assembling the cake.
Preheat oven to 350°F. Grease and line three 8-inch cake pans.
Whisk together flour, baking powder, baking soda, and salt.
Cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Mix in vanilla bean paste.
Alternate adding dry ingredients and buttermilk until combined.
Fold in sour cream until smooth.
Divide batter evenly between pans.
Bake 24–28 minutes or until a toothpick comes out clean.
Cool completely before assembling.
Beat mascarpone and butter until smooth and creamy.
Add powdered sugar and vanilla, mixing until fully combined.
Gradually add cherry syrup, 1 tablespoon at a time, while whipping.
Continue mixing until light, fluffy, and softly pink.
Adjust color and flavor with additional syrup if desired, being careful not to overmix.
Tip: Use a thick cherry syrup or reduced cherry juice to avoid thinning the frosting.
Place one cake layer on a stand or plate.
Pipe a border of cherry mascarpone frosting around the edge.
Fill the center with cherry filling.
Repeat with remaining layers.
Frost the outside of the cake with whipped cherry mascarpone frosting.
Smooth or texture as desired for a rustic or bakery-style finish.
Top with fresh cherries if desired.
Fresh cherries with stems for a natural finish
Soft swirls of pink frosting
Light, rustic textured finish for a homemade bakery look
Minimal decoration to highlight the natural color of the frosting
Make sure cherry filling is fully cooled before assembling
Use thick cherry syrup for frosting color and stability
Do not overwhip mascarpone or it may loosen
Chill cake slightly before slicing for cleaner layers
This creates another internal linking hub, which Google loves for recipe sites. Since this is a cake recipe, readers are often looking for another cake to save for later.
I'd link to something like:
Shop Shelf: Summer Dessert & Hosting Pairings
Yes. Thaw completely and drain excess liquid before cooking.
Yes. Bake layers a day ahead and assemble the next day for best texture.
Yes. A vanilla buttercream works, but the mascarpone version keeps it lighter and less sweet.
This vanilla bean cherry cake is delicious served:
with fresh whipped cream
alongside vanilla bean ice cream
topped with fresh cherries
with hot coffee or iced lattes
at birthdays, bridal showers, baby showers, and summer celebrations
Some recipes become traditions the moment they're placed on the table, and this Vanilla Bean Cherry Layer Cake is one of those recipes for our family.
The soft vanilla bean cake, homemade cherry filling, and light mascarpone frosting create a cake that's elegant enough for birthdays and celebrations, yet simple enough to make just because cherries are in season. It's the kind of dessert that invites everyone to slow down, pour another cup of coffee, and linger around the table just a little longer.
I hope this recipe finds its way into your family's celebrations for years to come. Print this recipe card, tuck it into your favorite recipe binder, and know it's being shared from my kitchen to yours.
Love, Amanda
Classic egg salad will always have a place in my kitchen, but adding dill pickles might be my favorite way to make it even better.
This Dill Pickle Egg Salad is creamy and comforting with just enough crunch and tang from finely chopped dill pickles and a splash of pickle juice. Fresh dill brings everything together, while Dijon mustard and a little garlic give the dressing plenty of flavor without overpowering the eggs.
Pile it between slices of toasted sourdough for an easy lunch, spoon it onto crackers for a snack, tuck it into lettuce cups, or simply eat it straight from the bowl. It's quick enough to make when you need lunch now, but it also keeps beautifully in the refrigerator for an easy make-ahead option.
And if you're someone who always orders an extra side of pickles with your sandwich, I have a feeling this one's going to become a favorite.
This recipe takes everything I love about traditional egg salad and gives it a fresh, tangy twist.
You'll love it because it's:
Ready in about 20 minutes
Creamy with plenty of crunch
Packed with dill pickle flavor
Made with simple ingredients
Easy to make ahead
Perfect for quick lunches
Delicious as a sandwich or without bread
Easy to double for meal prep
The pickle juice is especially important. It adds acidity and pickle flavor throughout the dressing rather than relying only on pieces of chopped pickle.
You only need a handful of ingredients to turn classic egg salad into something a little more interesting.
Three large hard-boiled eggs make enough egg salad for approximately two generous sandwiches.
Finely chopping the pickles gives you a little crunch and tang in almost every bite. Classic dill or kosher dill pickles both work beautifully.
Don't pour that pickle jar out! A few teaspoons of the brine loosen the dressing while adding even more tangy dill pickle flavor.
Mayonnaise creates the creamy base for the egg salad. Use whichever mayonnaise you normally keep in your kitchen.
Dijon gives the dressing a little sharpness that balances the richness of the eggs and mayonnaise.
Fresh dill reinforces the pickle flavor and adds freshness to the finished salad.
Just a little garlic powder rounds out the dressing without making the garlic flavor overwhelming.
Sourdough is probably my favorite for this sandwich, but rye, whole grain, white bread, or a soft croissant would all be delicious.
This is a wonderfully simple recipe, so you won't need much:
Small saucepan
Mixing bowl
Sharp knife
Cutting board
Measuring cups and spoons
Spoon or rubber spatula
You can find the everyday kitchen tools and serving pieces I use most often in my Kitchen Essentials shelf.
Prep Time: 10 minutes
Cook Time: 10–12 minutes
Total Time: About 20 minutes
Servings: 2 sandwiches
3 large eggs, hard-boiled and peeled
¼ cup mayonnaise
2 small dill pickles, finely chopped
4 teaspoons dill pickle juice
1 teaspoon Dijon mustard
1 tablespoon finely chopped fresh dill
¼ teaspoon garlic powder
Sea salt, to taste
Freshly ground black pepper, to taste
4 slices bread of choice
Lettuce, optional
Sliced tomato, optional
Thinly sliced red onion, optional
Additional fresh dill or sliced pickles, optional
Place the eggs in a saucepan and cover with cold water.
Bring the water to a boil. Once boiling, remove the saucepan from the heat, cover, and allow the eggs to sit for 10–12 minutes.
Transfer the eggs immediately to a bowl of ice water and allow them to cool before peeling.
If you're using already-prepared hard-boiled eggs, you can skip directly to the next step.
Roughly chop the peeled eggs.
I like to leave some slightly larger pieces rather than chopping them too finely so the finished egg salad has plenty of texture.
Add the chopped eggs to a medium bowl with the mayonnaise, finely chopped dill pickles, pickle juice, Dijon mustard, fresh dill, and garlic powder.
Gently stir until everything is evenly combined and creamy.
Taste the egg salad before adding salt because the pickles and pickle juice already contribute quite a bit.
Season with sea salt and freshly ground black pepper as needed.
For even more pickle flavor, add another small splash of pickle juice.
Divide the dill pickle egg salad between two slices of bread.
Add lettuce, tomato, thinly sliced red onion, or extra pickles if desired.
Top with the remaining bread and serve immediately, or refrigerate the egg salad until you're ready to assemble your sandwiches.
Enjoy!
Cool the eggs completely before making the salad.
Chop the pickles finely so you get some in every bite.
Don't skip the pickle juice—it flavors the entire dressing.
Taste before adding additional salt.
Leave some larger pieces of egg for better texture.
Chill the finished salad for 30 minutes if you have time; the flavors become even better as they sit.
Assemble sandwiches just before serving so the bread doesn't become soggy.
Egg salad is such a simple recipe that texture makes a big difference.
I prefer chopping the eggs rather than completely mashing them. You still get the creamy dressing, but there are enough larger pieces of egg to give the salad some structure.
The same goes for the pickles. Chop them finely enough that they're distributed throughout the salad, but don't turn them into a paste. Those little crunchy bites are part of what makes this version so good.
Pickle juice may be my favorite part of this recipe.
Adding chopped pickles alone gives you bursts of pickle flavor, while adding some of the brine spreads that tanginess throughout the entire dressing.
It also helps loosen the mayonnaise slightly without making the egg salad watery.
Start with the amount in the recipe, taste, and then add a little more if you're a serious pickle lover.
Let your hard-boiled eggs cool completely before chopping them. They're easier to handle and give the finished salad a better texture.
The flavor of the pickles comes through clearly, so this isn't the place to use a jar you don't particularly like.
Pickles, pickle brine, Dijon, and mayonnaise can all contain salt. Mix everything together first and season at the very end.
You can eat this immediately, but if you have an extra 30 minutes, refrigerate it first. The dill and pickle flavors have more time to work their way through the dressing.
For a little more structure and crunch, lightly toast your bread before assembling the sandwich.
Add another finely chopped pickle and a little extra fresh dill for even more pickle flavor.
Add chopped jalapeños, a little hot sauce, or use spicy dill pickles.
Replace part of the mayonnaise with plain Greek yogurt for a slightly tangier dressing.
Skip the sandwich and spoon the egg salad into crisp butter lettuce or romaine leaves.
Serve it on a buttery croissant with lettuce for a slightly more indulgent lunch.
Pile the egg salad over toasted sourdough and finish with fresh dill, cracked black pepper, and thinly sliced pickles.
This is such an easy lunch to build around.
Try serving it with:
Kettle-cooked potato chips
Extra dill pickles
Fresh berries
Grapes
Sliced apples
Fresh fruit salad
Simple green salad
Tomato soup
Cucumber salad
Fresh vegetables
For a quick lunch, I love keeping it simple with chips, fruit, and an extra pickle on the side.
Dill pickle egg salad is a great make-ahead lunch because the flavors actually benefit from spending a little time together.
Prepare the egg salad and store it separately from your bread and toppings. When you're ready for lunch, assemble your sandwich fresh.
I wouldn't assemble the sandwiches several days in advance because the dressing can eventually make the bread soggy.
Store leftover dill pickle egg salad in an airtight container in the refrigerator and enjoy within 3–4 days.
Keep it refrigerated until you're ready to serve it, and discard egg salad that has been left at room temperature for more than two hours—or more than one hour when temperatures are above 90°F.
I don't recommend freezing egg salad. Both the eggs and mayonnaise-based dressing can develop an unpleasant texture once frozen and thawed.
Yes. In fact, making it a few hours ahead gives the dill and pickle flavors time to develop. Store it covered in the refrigerator until you're ready to serve.
Classic dill or kosher dill pickles are my first choices. If you love heat, spicy dill pickles are also delicious.
You can, but they'll substantially change the flavor of the recipe. For the tangy flavor intended here, stick with dill pickles.
Yes, although I prefer fresh dill in this recipe. If substituting dried dill, start with a smaller amount because dried herbs are more concentrated.
You can substitute plain Greek yogurt for some or all of the mayonnaise, although the flavor and texture will be different.
Sourdough, rye, whole grain, and classic white sandwich bread all work beautifully. A croissant is another delicious option.
Absolutely. Serve it in lettuce cups, over mixed greens, with crackers, or alongside sliced vegetables.
I don't recommend it. The texture of the eggs and mayonnaise-based dressing doesn't hold up particularly well after freezing and thawing.
Stored properly in an airtight container in the refrigerator, I recommend enjoying it within 3–4 days.
If you enjoyed this Dill Pickle Egg Salad Sandwich, try another easy recipe from Amanda's Kitchen:
Hawaiian Roll Breakfast Sandwiches
A make-ahead breakfast that's perfect for feeding the family.
Croissant Turkey Club with Chipotle Mayo
A classic turkey sandwich with a flavorful twist.
Chicken Salad Sandwich
Another easy lunch recipe that's perfect for making ahead.
Sausage English Muffin Sandwiches
An easy breakfast-prep recipe for busy mornings.
Buttery Italian Croissant Sandwich
A delicious option when you're craving a deli-inspired lunch.
Philly Cheesesteak Sliders
Perfect for an easy dinner or casual gathering.
Deviled Egg Pasta Salad
Another fun way to turn classic egg flavors into something new.
I'd make the actual recipe names above clickable rather than pasting visible URLs into the article.
I've gathered the knives, cutting boards, mixing bowls, serving pieces, and everyday kitchen tools I reach for when making simple recipes like this in my Kitchen Essentials shelf.
[PLACE YOUR SHOPPABLE KITCHEN ESSENTIALS SHELF HERE]
For this post, I'd do exactly what we just decided on with the other recipes: one subtle contextual shelf link earlier + one actual shoppable shelf here. No third shopping CTA.
Whether you're meal prepping lunches for the week or just looking for an easy way to make classic egg salad a little more exciting, save this Dill Pickle Egg Salad Sandwich recipe for later.
I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again whenever the craving hits.
I love recipes like this because they prove lunch doesn't have to be complicated to be something you genuinely look forward to.
A few chopped pickles, fresh dill, and a splash of pickle juice completely transform classic egg salad while still keeping everything I love about the original: simple ingredients, creamy texture, and a recipe that can be waiting in the refrigerator when lunchtime rolls around.
I hope this becomes one of those easy recipes you find yourself making again and again.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
There is something so nostalgic about the combination of chocolate, vanilla, and strawberry. Inspired by classic Neapolitan ice cream, this Layered Neapolitan Cake brings all three flavors together in one beautiful dessert.
Instead of making three completely different cake recipes, I start with one vanilla cake batter and divide it into three portions. One stays vanilla, fresh strawberry puree transforms another into the strawberry layer, and cocoa powder with a shot of espresso creates the rich chocolate layer.
Once baked, the three cakes are stacked with a thick cream cheese frosting, giving you those beautiful chocolate, vanilla, and strawberry layers with every slice.
It's a cake that looks impressive when you cut into it but is surprisingly approachable to make. I love it for birthdays, spring celebrations, Valentine's Day, showers, or really any occasion that calls for a beautiful layer cake.
Neapolitan cake is inspired by the familiar chocolate, vanilla, and strawberry combination found in Neapolitan ice cream.
For this version, we're taking those three flavors and turning them into individual cake layers.
The vanilla layer is sweet and simple, the strawberry layer gets its flavor from real strawberry puree, and the chocolate layer combines cocoa powder with espresso to deepen the chocolate flavor.
Stack them together with cream cheese frosting and the real magic happens when you cut that first slice and reveal all three layers.
This cake is one of those desserts that makes a statement without requiring three completely separate cake recipes.
You'll love it because it's:
Three classic flavors in one cake
Made from one base cake batter
Beautiful when sliced
Made with real strawberry puree
Perfect for birthdays and celebrations
Easy to decorate simply or elaborately
Covered in rich cream cheese frosting
Easy to customize with your favorite decorations
And because the inside is already so pretty, you really don't need elaborate decorating on the outside.
One of my favorite things about this recipe is that you don't need to make three separate batches of cake batter.
Make your base batter first and divide it evenly between three bowls.
Leave one portion vanilla.
Mix strawberry puree into the second.
Add cocoa powder and espresso to the third.
Then each flavor gets its own 6-inch cake pan.
It simplifies the process while still giving you three distinct layers once the cake is assembled.
Cake flour has a lower protein content than all-purpose flour and helps give the cake a softer, more delicate crumb.
This recipe uses both melted butter in the wet ingredients and grated butter worked into the dry ingredients.
Make sure the grated butter stays relatively cool while you're incorporating it into the flour mixture.
Heavy cream adds richness and moisture to the cake batter and is also used to adjust the consistency of the cream cheese frosting.
Vanilla forms the base flavor of the cake and is especially important in the vanilla layer.
I use real strawberry puree for the strawberry portion of the batter.
The puree adds both flavor and natural color to the cake without turning the batter overwhelmingly sweet.
Cocoa powder transforms the third portion of batter into the chocolate layer.
A shot of espresso intensifies the chocolate flavor. The goal isn't necessarily for the cake to taste like coffee—it simply makes the cocoa taste richer.
Cream cheese creates a rich, slightly tangy frosting that balances the sweetness of the cake.
Powdered sugar sweetens and gives structure to the frosting.
For this cake, you'll want:
Three 6-inch round cake pans
Large mixing bowls
Electric hand mixer or stand mixer
Box grater
Measuring cups and spoons
Rubber spatula
Cooling rack
Offset spatula
Cake turntable, optional
Serrated knife, optional
You can find more of my favorite baking tools, cake pans, and everyday kitchen essentials in my Baking & Cake Essentials roundup.
Prep Time: Approximately 30 minutes
Bake Time: 30–35 minutes
Cooling & Decorating Time: Approximately 1 hour
Total Time: Approximately 2 hours
Servings: Approximately 10–12 slices
3 large eggs
3 large egg whites
1 cup heavy cream
2 tablespoons butter, melted
3 teaspoons vanilla extract
1½ cups granulated sugar
2¼ cups cake flour
1 tablespoon baking powder
¾ teaspoon sea salt
1 cup butter, grated
¼ cup strawberry puree
¼ cup cocoa powder
1 shot espresso, cooled
1 cup butter, softened to room temperature
16 ounces cream cheese, softened to room temperature
8 cups powdered sugar
½ cup heavy cream, plus more if needed
Beet juice, optional, for natural pink color
Preheat your oven to 350°F.
Grease three 6-inch round cake pans and prepare them for the batter.
In a mixing bowl, combine the whole eggs, egg whites, heavy cream, melted butter, and vanilla.
Mix until completely incorporated.
In a separate large mixing bowl, whisk together the granulated sugar, cake flour, baking powder, and sea salt.
Grate 1 cup of butter directly over the dry ingredients.
Work the butter into the flour mixture by hand until the pieces of butter are no larger than peas and are evenly distributed throughout the dry ingredients.
Add the wet ingredients to the dry mixture.
Using a hand mixer on medium speed, mix just until everything is incorporated and the batter is smooth.
Avoid overmixing.
Divide the batter as evenly as possible between three bowls.
Leave the first bowl as vanilla.
Gently mix ¼ cup strawberry puree into the second bowl.
Mix ¼ cup cocoa powder and 1 cooled shot of espresso into the third bowl.
Pour each flavor into its own prepared 6-inch cake pan.
Bake at 350°F for 30–35 minutes, or until a cake tester or wooden skewer inserted into the center comes out clean or with just a few moist crumbs.
Because ovens vary, begin checking the cakes toward the lower end of the baking range.
Allow the cakes to cool in their pans for approximately 15 minutes.
Carefully remove them from the pans and transfer to cooling racks.
Allow the layers to cool completely before frosting.
Do not frost warm cake layers or the cream cheese frosting can soften and slide.
Add the softened butter and cream cheese to a large mixing bowl.
Beat until smooth and creamy.
Gradually add the powdered sugar.
Slowly add the heavy cream until the frosting reaches your desired consistency.
If you'd like a naturally pink tint, add a very small amount of beet juice until you reach your desired shade.
If necessary, use a serrated knife to level the cooled cake layers.
Place your first cake layer onto a cake plate or cake board.
Spread an even layer of cream cheese frosting over the top.
Repeat with the remaining layers, arranging the chocolate, vanilla, and strawberry cakes in whichever order you prefer.
Spread a thin layer of frosting over the top and sides of the entire cake.
This first layer—the crumb coat—traps loose crumbs so they don't show through your final frosting.
Refrigerate the cake for approximately 30 minutes.
Remove the chilled cake from the refrigerator and add your final layer of cream cheese frosting.
Smooth the frosting for a clean finish or leave it softly textured.
Decorate however you'd like and refrigerate until ready to serve.
Slice to reveal those beautiful chocolate, vanilla, and strawberry layers.
Enjoy!
Bring the eggs and cream closer to room temperature before mixing.
Keep the grated butter cool until you're ready to use it.
Divide the batter as evenly as possible so your cake layers are similar in height.
Cool the espresso before adding it to the chocolate batter.
Don't overmix after adding the strawberry puree or cocoa.
Cool all three cakes completely before frosting.
Use a crumb coat for a cleaner final finish.
Chill the assembled cake before slicing for cleaner layers.
Use a serrated knife to level the cakes if they've domed during baking.
Getting three similarly sized cake layers makes the finished Neapolitan cake much prettier.
The easiest way to do this accurately is with a kitchen scale.
Weigh your empty mixing bowl first, then weigh it again once the finished batter is inside. Subtract the bowl's weight and divide the remaining batter weight by three.
Then portion that amount into each bowl before adding the strawberry and chocolate ingredients.
If you don't have a kitchen scale, you can divide it visually using equal-sized bowls and a measuring cup.
Fresh strawberry puree gives this layer its strawberry flavor.
Blend fresh strawberries until smooth and measure ¼ cup puree before adding it to one-third of your batter.
Because strawberries vary in color, your finished layer may be a softer pink rather than the bright color associated with Neapolitan ice cream—and that's completely fine.
I prefer letting the strawberries provide the flavor rather than adding a large amount of artificial coloring.
Coffee and chocolate work beautifully together because coffee can intensify cocoa's naturally deep flavor.
One shot of espresso is enough to enhance the chocolate layer without turning this into a coffee cake.
Just remember to let your espresso cool before adding it to the batter.
A layered cake is much easier to assemble when each cake is relatively level.
If your cakes develop domed tops during baking, allow them to cool completely and carefully remove the raised portion using a long serrated knife.
Don't try to level warm cake.
You can also use cake strips around your pans if you already have them, which can encourage more even baking.
If you've ever wondered how frosted cakes get that clean finish without little cake crumbs everywhere, the answer is usually a crumb coat.
After stacking your layers, cover the entire cake with a very thin layer of frosting.
It doesn't need to look pretty.
Its only job is to trap the crumbs.
Place the cake in the refrigerator for approximately 30 minutes so that first layer firms up.
Then apply your final coat of frosting over it.
You'll have a much cleaner surface to work with.
The inside of this cake already gives you such a beautiful surprise that the outside can be as simple or elaborate as you'd like.
Try decorating it with:
Fresh strawberries
Chocolate curls
Chocolate shavings
Fresh berries
Piped cream cheese frosting
Strawberry slices
Chocolate drizzle
Sprinkles for a birthday
A softly textured frosting finish
You could also tint a small portion of the cream cheese frosting pale pink with beet juice and use it for piping or decorative details.
The classic flavors make this cake work for so many celebrations.
It's beautiful for:
Birthdays
Baby showers
Bridal showers
Valentine's Day
Mother's Day
Easter
Spring celebrations
Summer parties
Afternoon gatherings
Family celebrations
It's particularly fun for a birthday because chocolate, vanilla, and strawberry give everyone a little bit of something familiar.
Because this cake is covered in cream cheese frosting, store it in the refrigerator.
Place the cake in a covered cake carrier or airtight container to prevent it from drying out or absorbing odors from the refrigerator.
For the best texture, enjoy it within approximately 4–5 days.
Before serving, you can let individual slices sit at room temperature briefly so the cake and frosting soften slightly.
Yes, and I actually think layer cakes are easier when you don't try to do everything at once.
Bake the cake layers ahead of time and let them cool completely.
Wrap each individual layer tightly and refrigerate until you're ready to assemble.
Then make your frosting, stack the cake, crumb coat, chill, and finish decorating.
Breaking the recipe into stages makes the entire process much more manageable when you're preparing for a party or celebration.
The unfrosted cake layers can be frozen.
Once completely cool, wrap each layer tightly in plastic wrap and then place it inside a freezer-safe bag or wrap again for extra protection.
Freeze for up to approximately 3 months.
Thaw the layers in the refrigerator before assembling and decorating.
You can also freeze individual pieces of the finished cake, although the texture of cream cheese frosting may change slightly after freezing and thawing.
Traditional Neapolitan combines chocolate, vanilla, and strawberry—the same three flavors traditionally associated with Neapolitan ice cream.
Not for this recipe. We make one base batter, divide it into thirds, and flavor the portions individually.
Yes. Thaw them completely, drain excess liquid if necessary, and puree before measuring.
I prefer fresh strawberry puree because jam contains considerably more sugar and can change the texture and sweetness of the cake.
The small amount is primarily there to enhance the cocoa flavor rather than make a strongly coffee-flavored cake.
Yes. The chocolate layer will still work without it, although its chocolate flavor may be slightly less intense.
Fresh strawberry puree naturally produces a softer color. The exact shade will vary depending on your strawberries.
You can, but changing pan size will affect the thickness of your layers and baking time, so monitor the cakes closely.
A crumb coat traps loose cake crumbs underneath the final frosting layer, giving you a cleaner finish.
Yes. Because this version uses cream cheese frosting, keep the finished cake refrigerated.
If you love making beautiful cakes from scratch, try another favorite from Amanda's Kitchen:
Banana Chocolate Chip Cake with Ganache Frosting
A rich banana cake finished with decadent chocolate ganache.
Espresso Chocolate Cake with Raspberry Cream Cheese Frosting
A beautiful chocolate and raspberry combination that's perfect for celebrations.
Banana Cake with Brown Butter Cream Cheese Frosting
One of my favorite combinations of moist banana cake and rich brown butter frosting.
Blueberry Cake with Mascarpone Frosting
A beautiful berry cake with creamy mascarpone frosting.
Layered Orange Cake with Raspberry Mascarpone Frosting
Bright citrus and raspberry flavors in another beautiful layer cake.
A classic cake recipe to keep in your baking collection.
I've gathered some of my favorite cake pans, mixing bowls, decorating tools, serving pieces, and baking essentials in my Cake Essentials.
Whether you're planning a birthday, celebrating something special, or simply want to try a beautiful layer cake at home, save this Layered Neapolitan Cake recipe for later.
I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again.
There's something about cutting into a layer cake that always feels a little special, but I especially love the surprise inside this one.
Seeing the chocolate, vanilla, and strawberry layers together instantly reminds me of classic Neapolitan ice cream, only transformed into a cake made for sharing around the table.
Whether you make it for a birthday, a spring celebration, or simply because you're in the mood to bake something beautiful, I hope it's one of those cakes that makes the occasion feel a little more memorable.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
There is something about a pistachio latte that feels a little more special than an everyday coffee order.
Nutty pistachio cream, bold espresso, lightly sweetened pistachio milk, and plenty of ice come together in this homemade Iced Pistachio Latte that tastes like something you'd pick up from your favorite coffee shop—without leaving the house.
I especially love making this one at home because you can completely customize it. Add an extra shot of espresso when you want something stronger, adjust the pistachio syrup to your preferred sweetness, or swap in your favorite milk.
The real secret is mixing the pistachio cream directly into hot espresso before chilling it. The warmth helps the cream melt smoothly into the coffee so that pistachio flavor makes its way through every sip.
Finished with a creamy pistachio milk mixture and served over ice, this is one of those coffee recipes you'll find yourself making long after you've perfected it.
This latte feels indulgent while still being incredibly simple to make at home.
You'll love it because it's:
Creamy and refreshing
Full of real pistachio flavor
Easy to customize
Ready with just a handful of ingredients
Made with fresh espresso
Less expensive than frequent coffee shop trips
Easy to make stronger or sweeter
Delicious year-round
Beautiful served in a clear glass over ice
Once you have pistachio cream and pistachio syrup in your kitchen, this recipe becomes an easy coffee-shop-style treat whenever the craving hits.
Pistachio has a naturally rich, nutty flavor that works beautifully with espresso.
In this recipe, I use both pistachio cream and pistachio coffee syrup, but they serve slightly different purposes.
Pistachio cream is mixed directly into the hot espresso, creating a richer, more concentrated pistachio flavor.
The pistachio syrup is mixed into the creamy milk portion of the drink, adding sweetness and carrying that flavor through the rest of the latte.
A little maple syrup rounds everything out and complements both the coffee and pistachio.
Pistachio cream is the ingredient that really makes this latte special.
It is thicker and richer than pistachio syrup and gives the espresso a wonderfully nutty flavor. Mixing it with freshly brewed hot espresso helps it dissolve much more easily.
I typically use 2–3 shots of espresso, depending on how strong I want my latte that day.
Use your favorite espresso beans and make the coffee as strong or mild as you prefer.
Pistachio syrup adds sweetness and another layer of pistachio flavor to the milk mixture.
Start with the amount in the recipe and adjust future batches depending on how sweet you like your coffee.
A tablespoon of maple syrup adds a subtle warmth that pairs beautifully with pistachio.
Heavy cream gives the latte its rich coffee-shop texture.
Whole milk balances the heavy cream and keeps the drink creamy without making it overwhelmingly rich.
You can substitute your favorite milk if desired.
Pistachio cream has become much easier to find.
Look for it at:
Italian markets
Specialty grocery stores
Gourmet food shops
Larger supermarkets with international sections
Online retailers
Italian pistachio cream is especially delicious if you can find it.
Just remember that pistachio cream and pistachio syrup are not the same ingredient. For this recipe, I use both.
You don't need a full coffee shop setup to make this latte.
You'll need:
Espresso machine
Coffee mug or heat-safe glass
Milk frother or handheld frother
Measuring cups and spoons
Tall serving glass
Spoon
Ice
I make my milk mixture using my Breville frother, but a handheld frother works just as well.
You can find my favorite coffee-making essentials, glasses, mugs, frothers, and everyday kitchen tools in my Coffee at Home or Kitchen Essentials shelf.
Prep Time: 10 minutes
Cooling Time: 10–15 minutes
Total Time: About 20–25 minutes
Servings: 1 large iced latte
1 tablespoon pistachio cream
2–3 shots freshly brewed espresso
1 tablespoon maple syrup
2 tablespoons pistachio coffee syrup
½ cup heavy cream
¾ cup whole milk
Ice, for serving
Crushed pistachios, optional, for garnish
Additional pistachio cream, optional, for decorating the glass
Add 1 tablespoon pistachio cream to the bottom of a heat-safe mug.
Brew 2–3 shots of fresh espresso directly over the pistachio cream.
Immediately stir until the pistachio cream is completely incorporated and the espresso mixture is smooth.
Place the espresso in the refrigerator or freezer for approximately 10–15 minutes to cool.
I like making this portion while everything is still hot because the heat helps the pistachio cream melt smoothly into the espresso.
In a separate cup or frothing pitcher, combine:
Pistachio coffee syrup
Maple syrup
Heavy cream
Whole milk
Froth until well combined and slightly creamy.
If your frother heats the milk while mixing, chill the mixture in the refrigerator or freezer for approximately 10–15 minutes before assembling your latte.
If desired, spread a small amount of pistachio cream along the inside of a clear serving glass.
Fill the glass generously with ice.
Pour the chilled pistachio milk mixture over the ice.
Slowly pour the cooled pistachio espresso over the top.
For a layered presentation, pour gently and wait to stir until you're ready to drink.
Finish with crushed pistachios if desired.
Stir before drinking so the espresso, pistachio cream, and milk mixture come together.
Serve immediately and enjoy!
Mix the pistachio cream with hot espresso so it dissolves smoothly.
Cool both components before pouring them over ice so the ice doesn't melt too quickly.
Start with 2 espresso shots and add a third if you prefer stronger coffee.
Use less pistachio syrup if you prefer a less sweet latte.
Decorate the inside of a clear glass with pistachio cream for a beautiful presentation.
Add crushed pistachios just before serving.
Use plenty of ice for the most refreshing latte.
This is probably my favorite trick in the entire recipe.
Pistachio cream is thick, and trying to stir it directly into an already iced drink can leave little clumps rather than giving you a smooth latte.
Fresh espresso solves that problem.
The heat melts the pistachio cream and lets it blend completely into the coffee.
Once everything is smooth, chill the mixture before building your iced latte.
It adds a few extra minutes, but I think the finished flavor and texture are absolutely worth it.
The milk portion of this recipe is somewhere between a traditional latte milk and sweet cream.
Heavy cream provides richness, while whole milk keeps the mixture pourable.
Pistachio syrup adds flavor and sweetness, and maple syrup gives the whole thing a little extra depth.
I like using a milk frother to bring everything together.
If your frother heats the milk, simply chill it briefly before adding it to your iced drink.
This recipe is definitely on the sweeter, coffee-shop-style side because it contains pistachio syrup, pistachio cream, and maple syrup.
The great thing about making it at home is that you control every part of it.
For a less sweet version:
Reduce the pistachio syrup
Use less maple syrup
Add another shot of espresso
Increase the amount of milk slightly
Taste it once you've made the original recipe and adjust future batches until it's exactly the way you like it.
There are several easy ways to adjust the caffeine level.
Use:
1 espresso shot instead of 2–3
Half regular and half decaf espresso
Completely decaffeinated espresso
The pistachio flavor remains the same, so you can customize the coffee portion depending on the time of day.
Absolutely.
Whole milk gives this recipe the richest texture, but you can experiment with:
Oat milk
Almond milk
Coconut milk
Cashew milk
Your preferred dairy-free alternative
Keep in mind that the final flavor and texture will vary depending on the milk you choose.
For the richest dairy-free result, choose a barista-style milk designed for coffee drinks.
This drink is almost as fun to style as it is to drink.
Use a tall clear glass so you can see the contrast between the pale pistachio milk and dark espresso.
Before adding ice, smear a small amount of pistachio cream along the inside of the glass.
Then:
Add plenty of ice.
Pour in the pistachio milk.
Slowly add the espresso.
Finish with crushed pistachios.
You'll get those beautiful coffee-shop-style layers before stirring everything together.
Add a small splash of vanilla extract or vanilla syrup.
Replace the maple syrup with honey.
Add a little additional pistachio cream to the espresso or drizzle it around the glass.
Reduce the pistachio syrup and maple syrup.
Use your favorite decaf espresso.
Skip the cooling step and serve the espresso and warm pistachio milk together in a mug.
Froth a smaller portion of the cream mixture until thick and spoon it over the finished iced coffee as cold foam.
Once you buy a bottle of pistachio syrup, you don't have to save it only for this latte.
Try adding it to:
Hot coffee
Cold brew
Matcha
Hot chocolate
Milkshakes
Smoothies
Pancakes
Waffles
Oatmeal
Yogurt
Baking recipes
It's especially good paired with vanilla, chocolate, strawberry, raspberry, and espresso flavors.
This latte is especially good with something sweet on the side.
Try it with:
A latte and a homemade pastry might be one of my favorite ways to make an ordinary morning feel a little more special.
You can prepare both components ahead of time.
Mix the pistachio cream with the espresso and refrigerate it in a covered container.
Prepare the creamy pistachio milk separately and refrigerate that as well.
When you're ready to serve, simply add ice to your glass and pour everything together.
For the best flavor and texture, I prefer using both components within approximately 24 hours.
Don't add the ice until you're ready to drink the latte.
An iced pistachio latte combines espresso, milk, pistachio flavor, and ice. This version uses both pistachio cream and pistachio syrup for a richer pistachio flavor.
Pistachio cream is thick, rich, and spreadable, while pistachio coffee syrup is a thinner sweetened flavoring designed to mix easily into drinks.
For this specific recipe, I recommend both because they contribute different textures and layers of flavor.
I recommend 2–3 shots depending on how strong you like your coffee.
Yes. Use strongly brewed coffee, moka pot coffee, or another concentrated coffee preparation, although the final flavor will differ slightly from espresso.
Yes. Substitute your favorite non-dairy milk and a dairy-free alternative for the heavy cream.
Absolutely. Reduce the pistachio syrup or maple syrup until it suits your preference.
Yes. Simply use decaffeinated espresso.
Yes. Skip the chilling step and combine the hot espresso with warm frothed pistachio milk.
Pistachio cream blends best when mixed directly into freshly brewed hot espresso. Stir thoroughly before cooling.
Yes. Prepare the coffee and milk portions separately, refrigerate, and assemble over fresh ice the following day.
If you love making coffee at home, try another favorite from Amanda's Kitchen:
A floral homemade latte that's especially beautiful for spring.
A festive coffee dessert that's perfect during the holiday season.
A cozy homemade latte for Christmas and winter mornings.
As your coffee recipe collection grows, I would continue adding your strongest related latte recipes here rather than filling the section with unrelated desserts.
For a homemade coffee-shop morning, pair your Iced Pistachio Latte with:
Raspberry Pistachio Cheesecake
This is probably the strongest internal link on the whole page because it keeps readers in the pistachio flavor family.
Perfect for someone who loves coffee desserts.
Blackberry Cinnamon Rolls with Mascarpone Frosting
A beautiful weekend breakfast pairing.
Cinnamon Roll Loaf with Espresso Glaze
Another natural coffee-and-pastry combination.
I've gathered my favorite espresso machine, frother, coffee glasses, mugs, syrups, and other pieces I use for making coffee at home in my Coffee at Home shelf.
Whether you're trying to cut back on coffee shop runs or simply love experimenting with new drinks at home, save this Iced Pistachio Latte recipe for your next coffee craving.
I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again.
I love finding little ways to make everyday routines feel more special, and making coffee at home has become one of them.
There is something fun about figuring out exactly how you like a drink—an extra espresso shot, a little less sweetness, or just enough pistachio cream to make every sip feel indulgent.
This Iced Pistachio Latte feels like a coffee shop treat, but it's simple enough to make in your own kitchen whenever the craving hits.
I hope it becomes one of those recipes you come back to whenever you want to make your morning coffee feel a little more special.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
There are some breakfasts that feel made for slow fall mornings, and this Butternut Squash Breakfast Hash is one of them.
Roasted butternut squash, crisp bacon, sweet apples, and golden onions come together in one hearty skillet, then everything is finished with fried eggs on top. The combination is savory, a little sweet, and exactly the kind of breakfast I crave once the mornings start getting cooler.
I especially love how the apples soften just enough to become tender while still keeping a little texture, and the butternut squash adds that cozy caramelized flavor that makes this feel so seasonal.
It works beautifully for breakfast or brunch, but honestly, I would happily serve this for dinner too.
This is one of those recipes that feels hearty and special without being complicated.
You'll love it because it's:
Sweet and savory in every bite
Perfect for fall and winter mornings
Made with simple ingredients
Easy to customize
Great for breakfast, brunch, or breakfast-for-dinner
Naturally full of texture
Easy to serve family-style
Delicious with runny fried eggs on top
The bacon, apples, onions, and roasted squash all bring something different to the skillet, which is what makes the finished dish so satisfying.
Butternut squash is the base of the hash and gives the recipe its warm, slightly sweet flavor.
Cut it into roughly 1-inch cubes so the pieces roast evenly and develop golden edges.
Use your favorite bacon and cut it into bite-size pieces before cooking.
As the bacon cooks, it releases fat that becomes part of the flavor base for the onions, apples, and eggs.
Pink Lady and Granny Smith both work beautifully.
Pink Lady gives you a slightly sweeter result, while Granny Smith adds more tartness.
Choose an apple that holds its shape well when cooked.
Yellow onion adds savory sweetness and balances the fruit and squash.
Four eggs finish the dish and make it feel like a complete breakfast.
Cook them however you like, but I especially love a runny yolk because it creates almost a sauce over the hash.
A little melted salted butter helps the butternut squash caramelize while roasting.
The squash is seasoned simply so the natural flavors of all the ingredients can shine.
You only need a few basic kitchen tools:
Large baking sheet
Parchment paper
Large skillet
Small skillet for eggs
Large mixing bowl
Sharp chef's knife
Cutting board
Spatula or wooden spoon
Measuring spoons
You can find more of my favorite skillets, baking sheets, knives, and everyday kitchen tools in my Kitchen Essentials shelf.
Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 4
3 cups butternut squash, peeled and cut into approximately 1-inch cubes
2 tablespoons salted butter, melted
2 teaspoons sea salt
12 ounces bacon, cut into bite-size pieces
2 large apples, peeled and chopped
1 large yellow onion, chopped
4 large eggs
Preheat the oven to 425°F.
Line a large baking sheet with parchment paper.
Add the butternut squash to a large bowl and toss with the melted butter and sea salt until evenly coated.
Spread the squash into a single layer on the prepared baking sheet.
Roast for approximately 30 minutes, or until tender and golden around the edges.
While the squash roasts, heat a large skillet over medium heat.
Add the chopped bacon and cook, stirring occasionally, until the fat begins to render.
Once the bacon has released some of its fat, add the chopped yellow onion.
Cook for approximately 5 minutes, stirring occasionally, until the onion softens and the bacon is about three-quarters cooked.
Carefully transfer a small amount of bacon grease to a separate skillet to use for frying the eggs.
Add the chopped apples to the bacon and onion mixture.
Cook for approximately 2–5 minutes, stirring gently, until the apples are slightly softened but still hold their shape.
Reduce the heat to low.
Heat the reserved bacon grease in a separate skillet over medium heat.
Crack in the eggs and cook to your preferred doneness.
I especially love them with set whites and soft, runny yolks.
Once the butternut squash is roasted, add it to the skillet with the bacon, onions, and apples.
If there is more grease in the skillet than you prefer, carefully drain some before adding the squash.
Gently toss everything together until evenly combined.
Remove from the heat.
Top the warm hash with the fried eggs.
Serve immediately and enjoy!
Cut the squash into evenly sized pieces so it roasts at the same rate.
Roast in a single layer instead of crowding the baking sheet.
Choose a firm apple that won't turn mushy in the skillet.
Add the apples toward the end so they keep some texture.
Reserve a little bacon grease for frying the eggs.
Drain excess grease before adding the squash if desired.
Serve immediately while the eggs and hash are warm.
The best breakfast hash starts with properly roasted squash.
The most important thing is giving the squash enough room on the baking sheet.
If the cubes are piled on top of one another, they'll steam rather than roast.
Spread them into a single layer and let the high oven temperature create those golden, caramelized edges.
You also want the pieces relatively similar in size so smaller cubes don't burn before larger pieces become tender.
I like using apples that can handle a few minutes of cooking without completely breaking down.
My favorites are:
Pink Lady
Granny Smith
Honeycrisp
Fuji
Granny Smith creates the most contrast against the sweetness of the butternut squash, while Pink Lady and Honeycrisp give the finished hash a slightly sweeter flavor.
Avoid very soft apples that are more likely to turn mushy during cooking.
Bacon gives this recipe both flavor and texture.
The crisp pieces add a salty, smoky element that balances the natural sweetness of the squash and apples.
I also love using a little of the rendered bacon fat to cook the onions and fry the eggs because it carries that flavor throughout the entire dish.
If the skillet becomes too greasy, simply drain off some of the excess before combining everything at the end.
You're looking for tender—not applesauce.
Add them after the onions and bacon have had time to cook, then give them just a few minutes.
Roasting the squash separately allows it to caramelize rather than steaming in the skillet.
A little bacon grease makes wonderfully flavorful fried eggs.
Both the bacon and salted butter contribute salt, so taste the finished hash before adding additional seasoning.
This breakfast is at its best when the hash is warm and the eggs are freshly cooked.
Swap the butternut squash for cubed sweet potato.
Use Yukon Gold or red potatoes instead of squash.
Replace the bacon with breakfast sausage.
Leave out the bacon and sauté the onion and apples in olive oil or butter.
Add sliced mushrooms with the onions for a more savory version.
Add fresh rosemary, thyme, or sage to give the recipe an even stronger fall flavor.
Add crushed red pepper flakes or serve with hot sauce.
This hash is filling enough to stand on its own, but it also works beautifully as part of a larger brunch.
Serve it with:
Toasted sourdough
Biscuits
Fresh fruit
Simple green salad
Scones
Muffins
Cinnamon rolls
Fresh coffee
Iced lattes
Apple cider
For a fall brunch, I love pairing it with something sweet like coffee cake or cinnamon rolls.
You can prepare several components ahead of time.
The butternut squash can be roasted in advance and refrigerated.
You can also chop the apples and onion ahead, although I recommend tossing chopped apples with a little lemon juice to help prevent browning.
Cook the eggs fresh just before serving.
For the best texture, reheat the hash in a skillet rather than the microwave.
Allow the hash to cool before transferring it to an airtight container.
Store the squash, bacon, apple, and onion mixture in the refrigerator for up to 3–4 days.
I recommend storing leftover eggs separately whenever possible.
For the best texture, reheat the hash in a skillet over medium heat until warmed through.
You can also reheat it in a 350°F oven for approximately 10–15 minutes.
You can freeze the hash mixture, although the apples and squash may become slightly softer after thawing.
I would freeze the hash without the eggs.
Transfer cooled portions to freezer-safe containers and freeze for up to approximately 2–3 months.
Thaw overnight in the refrigerator and reheat in a skillet or oven.
Make fresh eggs when you're ready to serve.
Absolutely. Pre-cut squash is a great shortcut.
Yes. Remove the tough outer skin before cubing unless you're purchasing prepared squash that's already peeled.
Pink Lady, Granny Smith, Honeycrisp, and Fuji all work well because they hold their texture when cooked.
Yes. Sweet potatoes are an easy substitute.
Absolutely. Use butter or olive oil to sauté the vegetables instead.
Yes. Mushrooms, bell peppers, spinach, kale, and Brussels sprouts would all work.
Cook them however you like. Fried eggs with soft yolks are my favorite because the yolk mixes into the hash as you eat.
Definitely. Breakfast-for-dinner is one of my favorite ways to serve a hearty hash like this.
Yes. Prepare the hash ahead and cook fresh eggs when you're ready to eat.
Roast it in a single layer and avoid overcooking it before combining with the other ingredients.
If you're looking for more breakfast and brunch inspiration, try another favorite from Amanda's Kitchen:
Freezer Meal Prep Breakfast Burritos
Perfect for stocking the freezer for busy mornings.
Chorizo, Egg & Potato Breakfast Bowls
Another hearty savory breakfast that's easy to customize.
A sweet family breakfast with plenty of apple flavor.
Breakfast Croissants with Sausage, Bacon & Maple Dijon
A savory breakfast sandwich that's perfect for brunch.
Pumpkin Coffee Cake with Pecan Crumbles
A beautiful fall pairing for this breakfast hash.
Soft Cream Cheese Lemon Blueberry Scones
Perfect alongside coffee for a weekend brunch.
I've gathered my favorite skillets, baking sheets, knives, serving pieces, and everyday tools for recipes like this in my Kitchen Essentials shelf.
Keep the same shopping structure as the other posts: one subtle shelf link earlier, one actual shoppable shelf here.
Whether you're planning a cozy fall brunch, looking for a hearty breakfast-for-dinner idea, or simply want something new for the weekend, save this Butternut Squash Breakfast Hash for later.
I've included my printable From Amanda's Kitchen recipe card below so it's easy to print, save, and make again.
There is something about fall mornings that makes me want to slow down and cook something warm.
This breakfast hash combines so many of the flavors I love during the season—sweet apples, roasted butternut squash, smoky bacon, and eggs fresh from the skillet.
It's simple, comforting, and exactly the kind of meal that makes an ordinary morning feel a little more special.
I hope it becomes one of those recipes your family looks forward to when the weather begins to cool.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
If you're looking for a cake that feels as special as it looks, this Tuxedo Cake is it.
Rich chocolate cake made with brown butter and espresso is layered with both white chocolate mousse and dark chocolate mousse, then finished with a silky milk chocolate ganache. When you cut into it, you get those beautiful contrasting layers that give a tuxedo cake its signature look.
But as beautiful as this cake is, the flavor might be my favorite part.
Brown butter gives the chocolate cake a warm, almost nutty richness, while espresso deepens the chocolate flavor without making the finished cake taste overwhelmingly like coffee. The two mousses add a light, creamy contrast to the rich cake, and that chocolate ganache brings everything together.
It's decadent, dramatic, and exactly the kind of cake I love making when dessert deserves to be part of the celebration.
A tuxedo cake gets its name from its contrasting dark and light layers, reminiscent of the classic black-and-white look of a tuxedo.
There are many versions of tuxedo cake, but chocolate is usually the star.
My version starts with rich chocolate cake and takes that classic contrast even further with white chocolate mousse and dark chocolate mousse between the layers.
The entire cake is then finished with a smooth milk chocolate ganache.
When sliced, you get layers of dark chocolate cake and contrasting mousse, making this one of those desserts that's just as beautiful on the inside as it is on the outside.
There is a lot going on in this cake—in the very best way.
You'll love it because it has:
Rich chocolate cake
Nutty brown butter
Espresso to deepen the chocolate flavor
Creamy white chocolate mousse
Decadent dark chocolate mousse
Silky milk chocolate ganache
Beautiful contrasting layers
An impressive presentation for celebrations
Despite having several components, you can prepare much of this cake ahead, which makes it much easier to manage for a special occasion.
The chocolate cake is the foundation of this recipe, so I wanted it to have plenty of flavor on its own.
Instead of using regular melted butter, I start by browning the butter.
As butter browns, it develops a warm, nutty aroma and deeper flavor that works beautifully with chocolate.
Semi-sweet chocolate melts directly into the warm brown butter, followed by fresh espresso.
That mixture gets incorporated into the cake batter to create layers that are rich enough to stand up to both mousses and the ganache.
Espresso is one of my favorite additions to chocolate cake.
It intensifies the chocolate flavor and gives the cake more depth without necessarily making it taste like a coffee cake.
For this recipe, I use three shots of espresso, so it plays a meaningful role in the finished cake.
If you love rich chocolate desserts, it's one of those little additions that makes a noticeable difference.
The contrasting mousses are what really give this cake its tuxedo personality.
Both are made with a simple combination of chocolate, heavy cream, powdered sugar, and vanilla.
For the white layer, you'll use white chocolate.
For the darker layer, you'll use dark chocolate.
The trick to a light mousse is allowing the melted chocolate to cool slightly before gently folding it into the whipped cream.
You don't want to aggressively mix the two together because you'll lose the air you've whipped into the cream.
Once prepared, refrigerate both mousses for at least two hours so they have time to set before assembling the cake.
And then there's the ganache.
This is what gives the finished cake its rich chocolate exterior and brings all of the flavors together.
Milk chocolate, heavy cream, and a little maple syrup create a smooth, glossy ganache with just enough sweetness.
After mixing the ganache, let it cool until it reaches a spreadable consistency.
I like applying a thin crumb coat first to trap any loose cake crumbs. Once that layer has set, you can go back with the final layer and decorate the cake however you like.
The result doesn't have to be perfectly smooth. A little texture can be beautiful, too.
A few good cake-baking tools make this recipe much easier:
Three 6-inch round cake pans
Medium saucepan
Large mixing bowls
Electric hand mixer or stand mixer
Rubber spatula
Serrated cake knife
Offset spatula
Cooling racks
Cake turntable, optional
You can find more of my favorite cake pans, baking tools, decorating pieces, and everyday kitchen essentials in my Cake Essentials shelf.
Prep Time: 45 minutes
Bake Time: 45–55 minutes
Chilling & Assembly: About 3 hours
Servings: Approximately 10–12 slices
1 cup semi-sweet chocolate
1 cup brown butter
2 cups all-purpose flour
1½ cups granulated sugar
¼ cup unsweetened cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
3 large eggs
1 cup milk
2 teaspoons pure vanilla extract
3 shots espresso
8 ounces white chocolate, chopped
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
8 ounces dark chocolate, chopped
1 cup heavy cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
1 cup heavy cream
2 cups milk chocolate
2 tablespoons maple syrup
Preheat the oven to 350°F.
Lightly grease three 6-inch round cake pans.
Add the butter to a saucepan over medium heat.
Cook until the butter begins to turn golden brown and develops a warm, nutty aroma.
Remove from the heat.
Add the semi-sweet chocolate to the warm brown butter and stir until completely melted and smooth.
Pour in the espresso and stir to combine.
Set aside briefly.
In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, and vanilla and begin mixing.
Pour in the brown butter, chocolate, and espresso mixture.
Mix until everything is fully incorporated and the batter is smooth.
Divide the batter evenly between the three prepared 6-inch cake pans.
Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cakes to cool in their pans briefly before transferring them to cooling racks.
Cool completely before assembling.
Melt the white chocolate in the microwave in approximately 15-second intervals, stirring between each interval until smooth.
Allow it to cool slightly.
In a separate bowl, whip the heavy cream until it begins forming soft peaks.
Add the powdered sugar and vanilla and continue whipping until the mixture holds its shape.
Gently fold the cooled white chocolate into the whipped cream, taking care not to deflate the mixture.
Cover and refrigerate for at least 2 hours.
Repeat the same process using the dark chocolate.
Melt the chocolate until smooth and allow it to cool slightly.
Whip the heavy cream until soft peaks begin to form, then add powdered sugar and vanilla.
Gently fold in the cooled dark chocolate.
Cover and refrigerate for at least 2 hours.
Heat the heavy cream until hot and just beginning to bubble.
Place the milk chocolate in a heat-safe bowl and pour the hot cream over it.
Add the maple syrup.
Let everything sit undisturbed for approximately 1 minute, then slowly stir until the chocolate and cream are completely combined and smooth.
If needed, heat in approximately 10-second intervals and stir again until smooth.
Press plastic wrap directly against the surface of the ganache and allow it to cool for approximately 3 hours, or until it reaches a thick, spreadable consistency.
Once the chocolate cakes have completely cooled, use a serrated knife to carefully level the tops if needed.
Place the first chocolate cake layer onto your cake stand.
Spread one of the chocolate mousses evenly over the cake.
Add the second cake layer and spread the contrasting mousse over the top.
Finish with the final chocolate cake layer.
Spread a thin layer of chocolate ganache over the entire cake.
This crumb coat will catch any loose crumbs and create a smooth base for the final layer.
Chill until the crumb coat has set.
Cover the cake with the remaining milk chocolate ganache.
Smooth the exterior or create a more textured finish depending on the look you prefer.
Decorate as desired, slice, and enjoy!
Don't rush the brown butter. Wait for that nutty aroma before removing it from the heat.
Melt the chocolate directly into the warm brown butter.
Espresso enhances the chocolate flavor, so I wouldn't skip it unless you need to.
Let melted chocolate cool slightly before folding it into whipped cream.
Fold the mousse gently so you don't lose its light texture.
Chill both mousses for at least two hours.
Make sure the cakes are completely cool before assembling.
Level your cake layers for the cleanest finished slices.
Give the ganache enough time to cool and thicken before frosting.
A crumb coat makes the final ganache layer much easier to apply.
Yes—and with a cake like this, I actually recommend breaking the work into stages.
You can bake the chocolate cake layers ahead of time. Once completely cool, wrap each layer well and refrigerate until you're ready to assemble.
The mousse can also be prepared in advance and refrigerated.
You can make the ganache ahead as well, although you may need to let it soften slightly before spreading if it becomes very firm in the refrigerator.
Then assemble and decorate the cake before your celebration.
This makes the recipe much more manageable than trying to bake, cool, make two mousses, prepare ganache, assemble, and decorate everything at once.
The inside of this cake deserves just as much attention as the outside.
A few things help:
Warm cake and mousse are not friends. Give the cake layers plenty of time to cool.
Use a serrated knife to remove any domed tops.
The mousse needs enough structure to support another cake layer.
Try to keep your mousse layer relatively even from edge to edge.
A chilled cake will generally give you a much cleaner slice than a warm or freshly assembled cake.
And with a tuxedo cake, that beautiful slice is half the fun.
Once you've made the original, there are a few ways you could play with the flavors.
Add a thin layer of raspberry preserves between the chocolate cake and mousse.
Add a little fresh orange zest to the chocolate cake or ganache.
Use dark chocolate in the ganache rather than milk chocolate for a less-sweet finish.
Add vanilla bean paste to the white chocolate mousse for even more vanilla flavor.
Decorate the finished cake with sugared cranberries or other seasonal decorations for Christmas.
I would keep the actual cake recipe unchanged and use these simply as inspiration for future versions.
Because this cake contains whipped cream-based mousse, it should be stored in the refrigerator.
Keep the cake covered in a cake carrier or airtight container to prevent it from drying out.
For the best texture and flavor, enjoy it within approximately 3–4 days.
You can let individual slices sit at room temperature briefly before serving so the cake and ganache soften slightly.
Yes.
For individual slices, wrap them well in plastic wrap and then place them inside a freezer-safe container.
Freeze for up to approximately 2 months.
Thaw overnight in the refrigerator before serving.
For the best presentation, however, I prefer serving this cake fresh or refrigerated rather than freezing the entire decorated cake.
Tuxedo cake is a chocolate dessert known for contrasting dark and light layers. This version combines chocolate cake with white chocolate mousse, dark chocolate mousse, and milk chocolate ganache.
The contrasting chocolate and white layers resemble the classic black-and-white color combination associated with a tuxedo.
Yes. Because this recipe contains white and dark chocolate mousses made with whipped heavy cream, keep it refrigerated.
The espresso enhances the chocolate flavor, although there will be a subtle coffee note because this recipe uses three espresso shots.
Yes. Bake and cool them completely, wrap them well, and refrigerate until you're ready to assemble.
Yes. In fact, both mousses need at least two hours in the refrigerator before assembling the cake.
This version uses two fillings: white chocolate mousse and dark chocolate mousse.
This recipe is finished with a milk chocolate ganache made with heavy cream, milk chocolate, and maple syrup.
Chill the assembled cake before slicing and use a clean, sharp knife. Wiping the knife between slices helps keep those contrasting layers visible.
You can, but larger pans will produce thinner cake layers and will likely change the baking time.
If you're looking for another beautiful homemade cake, try:
Espresso Chocolate Cake with Raspberry Cream Cheese Frosting
Banana Cake with Brown Butter Cream Cheese Frosting
Blueberry Cake with Mascarpone Frosting
Layered Orange Cake with Raspberry Mascarpone Frosting
Gingerbread Cake with Brown Butter Caramel Frosting
I've gathered my favorite cake pans, decorating tools, mixing bowls, spatulas, cake stands, and other pieces I reach for when baking layer cakes in my Cake Essentials shelf.
Whether you're planning a birthday, dinner party, holiday, or another special celebration, save this Tuxedo Cake recipe for the next time you want a dessert that makes an impression.
I've included my printable From Amanda's Kitchen recipe card below so it's easy to save, print, and make again.
Some cakes are just as much fun to photograph as they are to bake, and this is definitely one of them.
I love the contrast between the dark chocolate cake and lighter mousse layers, but even more than that, I love how all of the flavors come together. The brown butter, espresso, three different chocolates, and creamy mousse make every layer feel a little special.
It's the kind of cake I love bringing to the table when we're celebrating something—or sometimes simply because making a beautiful cake feels like reason enough to celebrate.
"Taste and see that the Lord is good."
Psalm 34:8
Made with love for the people you love.
There are some recipes that simply feel like comfort in a bowl, and this Italian Penicillin Soup is one of them.
Tender chicken, carrots, celery, onion, garlic, herbs, Parmesan, and tiny pastina pasta slowly cook together in a savory chicken broth for the kind of cozy meal you want on a chilly evening or anytime you're craving something warm and homemade.
Sometimes called Italian Nonna's Penicillin Soup, this comforting chicken soup gets its nickname from generations of Italian families turning to simple bowls of chicken broth, vegetables, and tiny pasta when someone needed a little extra comfort.
My version makes the process especially easy by using the slow cooker. I brown the chicken first for additional flavor, then let the chicken, vegetables, herbs, broth, and a Parmesan rind slowly cook together. Pastina gets added toward the end so those tiny pieces of pasta can soak up all that delicious broth without becoming overcooked.
Finish each bowl with plenty of freshly grated Parmesan and a little parsley, and you have a simple, hearty soup that tastes like it has been simmering in the kitchen all day—because it has.
Italian Penicillin Soup isn't actually medicine. It's an affectionate nickname for the type of comforting chicken soup Italian families have made for generations.
Recipes vary from family to family, but you'll commonly find a flavorful chicken broth filled with vegetables, chicken, herbs, Parmesan, and some form of small pasta.
In this version, I use pastina, which gives the soup that wonderfully cozy texture while soaking up the homemade broth.
The combination reminds me of the kind of recipe that doesn't need to be complicated to be memorable. It's simple food made with good ingredients and given enough time to develop plenty of flavor.
This has become one of those recipes I want to make as soon as the weather cools down.
You'll love it because it's:
Made primarily in the slow cooker
Filled with chicken and vegetables
Cozy without being overly heavy
Made with simple, familiar ingredients
Flavored with a Parmesan rind
Finished with tiny pastina pasta
Easy to make ahead
Delicious for leftovers
Perfect for fall and winter dinners
And because everything spends a few hours cooking together, you get a much deeper flavor without needing to stand over the stove all afternoon.
Pastina literally means "little pasta" in Italian and refers to very small pasta shapes traditionally used in soups and simple comfort dishes.
You may find pastina in tiny stars, rounds, or other petite shapes. Stelline and acini di pepe are also great options for this soup if that's what you can find.
The small size works especially well here because the pasta cooks right in the broth toward the end of the recipe and absorbs some of its flavor.
If you're unable to find something labeled specifically as pastina, don't worry. Just look for a very small pasta shape.
If you've never saved your Parmesan rinds for soup, start now.
I add one Parmesan rind to the slow cooker along with the chicken broth, vegetables, and herbs. As everything slowly cooks, the rind adds another savory layer to the broth.
You aren't going to eat the rind. Once the soup has finished cooking, simply remove and discard it before shredding the chicken and adding the pastina.
It's such a simple addition, but it's one of my favorite ways to make a homemade soup taste like it has been simmering for hours.
Which, conveniently, this one has.
Technically, you could put everything straight into your slow cooker.
But I prefer browning the chicken first.
My slow cooker has a removable pot that can go directly onto the stovetop, so I add 1 tablespoon olive oil and brown the chicken breasts for approximately five minutes per side before adding the remaining ingredients.
That extra step creates more flavor before the slow cooking even begins.
If your slow cooker insert isn't stovetop-safe, you can brown the chicken in a separate skillet or skip this step when you need an especially easy dinner.
One of my favorite things about this recipe is how simple the ingredient list is.
You'll need:
Chicken breasts cook until tender enough to shred right into the soup.
The classic combination that gives our broth its base of flavor.
I use four whole garlic cloves and let them slowly cook into the broth.
This creates the base of the soup.
One of the easiest ways to add savory Parmesan flavor while the soup cooks.
Oregano, rosemary, and basil give the broth plenty of Italian-inspired flavor.
Tiny pasta makes every spoonful extra cozy.
Freshly grated Parmesan finishes each bowl.
Optional, but beautiful for a little freshness and color right before serving.
This is where this recipe becomes especially easy.
After browning the chicken, roughly chop your vegetables. There is no need to worry about getting perfectly uniform pieces.
Add the onion, garlic, carrots, celery, seasonings, chicken broth, and Parmesan rind to the chicken.
Then let your slow cooker do the work.
I cook mine on medium, or setting 3, for approximately 2–3 hours, until the chicken is tender enough to easily shred with a fork.
Once it's ready, remove the Parmesan rind and chicken. Shred the chicken while the pastina cooks directly in the broth.
Then add the chicken back in and you're ready to serve.
I’ve gathered the slow cooker, soup pots, bowls, serving pieces and kitchen tools I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.
Prep Time: Approximately 15 minutes
Cook Time: Approximately 2½–3½ hours
Servings: Approximately 6
1 tablespoon olive oil
4 large chicken breasts
1 yellow or white onion, roughly chopped
4 garlic cloves, whole
2 carrots, roughly chopped
2 celery stalks, roughly chopped
6 cups chicken broth
1 Parmesan rind
1 teaspoon dried oregano
1 teaspoon dried rosemary
1 teaspoon dried basil
1 teaspoon sea salt
1 teaspoon black pepper
1 cup pastina pasta, or another small pasta such as acini di pepe or stelline
½ cup freshly grated Parmesan cheese
Additional salt and pepper, to taste
2 tablespoons chopped fresh parsley, optional for garnish
If your slow cooker has a stovetop-safe removable insert, place it over medium heat.
Add 1 tablespoon olive oil.
Add the chicken breasts and brown for approximately 5 minutes on each side.
If your slow cooker insert isn't stovetop-safe, you can complete this step in a separate skillet or skip browning and add the chicken directly to the slow cooker.
While the chicken browns, roughly chop the onion, carrots, and celery.
The vegetables don't need to be perfectly cut or uniform.
Add the chopped onion, whole garlic cloves, carrots, celery, chicken broth, Parmesan rind, oregano, rosemary, basil, sea salt, and black pepper to the chicken.
Place the slow cooker insert onto its base.
Cook on medium, or approximately setting 3 depending on your slow cooker, for 2–3 hours, or until the chicken is completely cooked and easily shreds with a fork.
Once the chicken is tender, remove the Parmesan rind and discard it.
Transfer the chicken breasts to a plate or cutting board and shred them using two forks.
Add the pastina directly to the broth and vegetables.
Continue cooking for approximately 20–25 minutes, or until the pasta is tender.
Return the shredded chicken to the soup and stir everything together.
Taste and add additional salt and pepper as needed.
Ladle the soup into bowls and finish with freshly grated Parmesan cheese and chopped parsley.
Serve warm and enjoy.
Save your Parmesan rinds.
Whenever you finish a wedge of Parmesan, wrap the rind and save it for soups like this one.
Don't add the pastina at the beginning.
Pastina cooks quickly, so adding it toward the end keeps it from becoming overly soft.
Brown the chicken when you have time.
It adds another layer of flavor, but you can skip it when you need a true dump-and-go slow cooker dinner.
Cut the vegetables roughly.
This is rustic soup. There's no need for perfect little pieces.
Taste before adding additional salt.
Chicken broth and Parmesan can both contribute saltiness, so adjust the finished soup to your preference.
Absolutely.
In fact, soup is one of my favorite things to make ahead because the flavors have even more time to come together.
If you're intentionally making this for meal prep, however, I would consider cooking the pastina separately and adding it to individual portions.
Pasta continues absorbing liquid as it sits, so keeping it separate can help preserve more of that beautiful broth.
If you've already made the entire recipe together, that's completely fine too. Just expect the pastina to absorb additional broth in the refrigerator.
Allow the soup to cool and transfer it to an airtight container.
Store it in the refrigerator and enjoy within approximately 3–4 days.
As the soup sits, the pastina may continue soaking up some of the broth.
When reheating, simply add a splash of additional chicken broth if you'd like to loosen the consistency.
Warm gently on the stovetop or in the microwave until heated through.
Yes, but I prefer freezing this soup without the pastina whenever possible.
Pasta can become softer after freezing, thawing, and reheating.
If you're preparing a batch specifically for the freezer, make the soup through the chicken and vegetable portion, freeze it, and add freshly cooked pastina when reheating.
Store the cooled soup in freezer-safe airtight containers, leaving a little room for expansion.
Freeze for up to approximately 3 months.
Thaw overnight in the refrigerator before reheating.
This soup is hearty enough to be a meal on its own, but I love serving it with something simple on the side.
Try it with:
Warm crusty bread
Garlic bread
Homemade focaccia
A simple green salad
Caesar salad
Roasted vegetables
Extra Parmesan for the table
And don't forget a good piece of bread for soaking up the broth at the bottom of the bowl.
The beauty of a cozy chicken soup like this is that it's easy to adapt to what you already have.
Use stelline, acini di pepe, or another very small pasta in place of pastina.
Spinach, kale, or zucchini can be added if you'd like additional vegetables.
If you're starting with cooked chicken, make the broth and vegetables first and stir the shredded chicken in toward the end.
Finish individual bowls with a squeeze of fresh lemon juice for a brighter flavor.
A sprinkle of red pepper flakes is an easy addition for anyone who likes a little spice.
It's a nickname for comforting Italian-style chicken soup traditionally associated with being cared for when you're feeling under the weather. It isn't actual medicine—the name reflects the comfort and tradition surrounding dishes like this.
I use pastina, but stelline, acini di pepe, or another very small pasta can work beautifully.
Yes. You can omit the pasta entirely or substitute another small pasta.
No. Browning adds flavor, but you can place the chicken directly into the slow cooker if you're short on time.
It slowly infuses the broth with savory Parmesan flavor as the soup cooks. Remove and discard the rind before serving.
Yes, and it's actually a great option if you're planning on storing or freezing the soup.
Yes. Make the broth and vegetable portion first, then stir shredded cooked chicken into the soup toward the end.
Yes. For the best texture, freeze the soup without the pastina and add freshly cooked pasta when reheating.
Either cook it separately or add additional chicken broth when reheating leftovers.
They're closely related, and recipes vary widely by family. This version combines chicken, vegetables, herbs, Parmesan, and pastina in a slow-cooked broth.
Slow Cooker Italian Wedding Soup
Italian Sausage, Potato & Kale Soup
I've gathered some of my favorite slow cookers, soup pots, bowls, ladles, and everyday kitchen pieces for making cozy recipes like this one in my Soup & Slow Cooker Essentials list.
Whether you're planning ahead for a chilly weeknight or simply adding another cozy dinner to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.
There's something I love about recipes that spend a few hours quietly cooking in the kitchen while life happens around them.
This is one of those meals.
It's simple ingredients—chicken, vegetables, broth, Parmesan, herbs, and tiny pasta—but given a little time, they turn into something that feels especially comforting.
Serve it steaming hot with plenty of Parmesan on top, gather everyone around the table, and enjoy.
"Taste and see that the Lord is good." — Psalm 34:8
Made with love for the people you love.
An Easy Cheesy Chicken Dip for Game Day, Parties & Gatherings
There are certain appetizers that belong right in the middle of the table where everyone can gather around them, and this Slow Cooker Chicken Enchilada Dip is one of those recipes.
Made with tender shredded chicken, cream cheese, black beans, enchilada sauce, plenty of melted cheese, and taco seasoning, it's warm, creamy, hearty, and perfect for scooping up with tortilla chips.
Even better, the slow cooker does most of the work and keeps everything warm while you're entertaining.
The chicken slowly cooks until tender enough to shred, while the cream cheese, black beans, enchilada sauce, shredded cheese, and seasoning melt together into an incredibly creamy dip. Once the chicken is ready, shred it directly into the cheesy mixture and let everything come together.
Serve it straight from the slow cooker surrounded by tortilla chips, tortillas, or fresh vegetables and let everyone help themselves.
This dip uses simple ingredients that come together into one warm, creamy appetizer.
Chicken breasts slowly cook in the enchilada mixture until tender enough to easily shred.
Two blocks of cream cheese create the rich, creamy base.
Drain and rinse the beans before adding them to the slow cooker.
This brings that classic enchilada flavor to the entire dip.
Three cups melt into the dip and the remaining cup goes over the top.
Diced white onion adds another layer of savory flavor.
Two tablespoons season the chicken and creamy base without needing a long list of spices.
This is exactly the kind of recipe the slow cooker was made for.
The chicken can slowly cook alongside the creamy enchilada ingredients until it's tender enough to shred. Once the chicken is done, everything gets stirred together into one cheesy dip.
I especially love using the slow cooker for party appetizers because once the dip is finished, I can switch it to warm and let everyone serve themselves.
That means less time reheating food while people are over and more time actually enjoying whoever is gathered around the table.
I use my slow cooker constantly for recipes like this, and I've gathered some of my favorite slow cookers, kitchen tools, serving pieces, and other essentials in my Soup & Slow Cooker Essentials collection.
Tortilla chips are my first choice, but you have plenty of options.
Serve it with:
Tortilla chips
Corn chips
Mini tortillas
Toasted tortilla wedges
Bell pepper slices
Celery
Carrot sticks
You can also set out toppings like cilantro, green onions, diced tomatoes, jalapeños, avocado, sour cream, or olives.
For a party, place the slow cooker right in the middle of the spread and arrange your chips and toppings around it.
Prep Time: Approximately 15 minutes
Cook Time: Approximately 2–3 hours
Servings: A crowd-sized appetizer
4 pounds boneless, skinless chicken breasts
2 tablespoons olive oil
1 white onion, diced
2 (8-ounce) blocks cream cheese
2 cans black beans, rinsed and drained
1 can enchilada sauce
4 cups Mexican-style shredded cheese, divided
2 tablespoons taco seasoning
Tortilla chips, tortillas, or fresh vegetables, for serving
Optional toppings such as cilantro, green onions, jalapeños, tomatoes, avocado, sour cream, or olives
Add the olive oil and diced onion to a skillet or the stovetop-safe insert of your slow cooker.
Cook over medium heat for a few minutes, until the onion begins to soften.
Place the chicken breasts into the slow cooker with the softened onion.
Sprinkle the taco seasoning over the chicken.
Add the cream cheese, drained black beans, enchilada sauce, and 3 cups of the shredded cheese.
Cover with the lid.
Cook for approximately 2–3 hours, or until the chicken reaches 165°F internally and is tender enough to easily shred.
Because slow cookers vary, use the chicken's temperature and tenderness rather than the clock alone to determine when it's finished.
Remove the cooked chicken breasts and shred them using two forks.
Return the shredded chicken to the slow cooker and stir thoroughly so the chicken, cream cheese, beans, enchilada sauce, and melted cheese are evenly combined.
Sprinkle the remaining 1 cup shredded cheese over the top.
Replace the lid briefly and allow the cheese to melt.
Add your favorite toppings and serve warm with tortilla chips, tortillas, or fresh vegetables.
Enjoy!
Don't overcook the chicken.
Once it reaches 165°F and shreds easily, it's ready.
Cut the cream cheese into smaller pieces.
This helps it melt more evenly throughout the dip.
Drain and rinse your black beans.
You don't want the extra liquid from the cans thinning out your dip.
Save one cup of cheese for the top.
That final layer gives you the beautiful melted-cheese finish.
Shred the chicken before the final stir.
Once returned to the slow cooker, the shredded chicken will soak up all that creamy enchilada flavor.
Keep it warm for serving.
After everything is cooked, switch the slow cooker to its warm setting if your model has one.
Yes. This is one of the reasons it's such a great recipe for entertaining.
You can prepare the dip ahead of time and gently reheat it in the slow cooker before serving.
If I'm serving it for a party, however, I prefer making it the same day. Once the chicken is completely cooked and shredded and the cheeses are melted, I can simply switch the slow cooker to warm and leave it ready for everyone to enjoy.
If the dip thickens while sitting, give everything a good stir.
Once the chicken is fully cooked and everything is hot and melted together, switch your slow cooker to its warm setting if it has one.
Give the dip an occasional stir while serving.
That's one of the biggest reasons I love a slow cooker appetizer. You don't have to worry about your warm dip becoming cold halfway through the party.
Allow the dip to cool before transferring leftovers to an airtight container.
Store in the refrigerator and enjoy within 3–4 days.
Reheat individual servings in the microwave or gently warm a larger portion on the stovetop or in your slow cooker until heated through.
Because this recipe makes a large amount, you can also divide leftovers into smaller containers before refrigerating them.
Yes, although cream cheese and other dairy products can change slightly in texture after freezing.
Allow the dip to cool completely and transfer it to freezer-safe containers.
Freeze for up to approximately 2 months.
When you're ready to use it, thaw the dip overnight in the refrigerator and reheat it slowly, stirring well as it warms to help the creamy mixture come back together.
One of the easiest things about this recipe is customizing it to your family's preferences.
Use hot enchilada sauce or add diced jalapeños for a little extra heat.
Stir in a can of diced green chiles for another layer of flavor.
Drain a can of corn and stir it into the dip along with the black beans.
Sprinkle a little additional shredded cheese over the top before serving.
For a shortcut, you can substitute cooked shredded rotisserie chicken.
Because the chicken is already cooked, you'll only need enough slow-cooker time to thoroughly heat the dip and completely melt the cheeses.
This might be my favorite variation because nothing goes to waste.
Use leftover Chicken Enchilada Dip inside:
Tacos
Burritos
Quesadillas
Enchiladas
Nachos
Mexican-inspired rice bowls
Suddenly yesterday's party appetizer becomes tonight's easy dinner.
Yes. That's exactly how I make this recipe. The chicken cooks directly in the slow cooker with the enchilada sauce, cream cheese, black beans, cheese, and seasoning before being shredded and stirred back into the dip.
Yes. Make sure the chicken reaches a safe internal temperature of 165°F before shredding and serving.
The chicken should reach 165°F internally and easily shred with two forks.
Yes. Cooked shredded rotisserie chicken is a great shortcut. Since the chicken is already cooked, reduce the slow-cooker time and cook only until everything is thoroughly heated and the cheeses have melted.
Tortilla chips are my favorite, but you can also serve it with corn chips, tortillas, toasted tortilla wedges, bell peppers, celery, or carrots.
Yes. Prepare the dip ahead and gently reheat it before serving, or make it earlier the same day and keep it warm in your slow cooker.
Once everything is fully cooked and melted together, switch your slow cooker to its warm setting.
Yes, although the texture of the dairy ingredients may change slightly. Thaw overnight in the refrigerator and reheat gently while stirring.
Use leftovers in tacos, burritos, quesadillas, nachos, enchiladas, or rice bowls.
If you're planning a party or looking for another easy recipe, here are a few more favorites:
5 Ingredient Bacon Ranch Football Shaped Cheese Ball
A natural pairing for this recipe, especially for a game-day spread.
Another easy dip that's perfect for setting out when you're entertaining.
A delicious appetizer when you want to add something a little more elevated to the table.
Slow Cooker Chicken Tortilla Soup
Another cozy Tex-Mex-inspired recipe that puts your slow cooker to work.
Slow Cooker Braised Short Ribs
A comforting slow-cooker dinner to make when you want something beyond appetizers.
From my favorite slow cooker and everyday cooking tools to serving pieces and other kitchen essentials, I've gathered the pieces I reach for when making slow-cooker recipes like this one in my Soup & Slow Cooker Essentials collection.
Whether you're planning a game-day spread, having friends and family over, or simply adding another easy slow-cooker appetizer to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.
I love an appetizer that lets everyone gather around the table and help themselves, and this is exactly that kind of recipe.
It's warm, cheesy, hearty, and easy to keep ready in the slow cooker while everyone visits. Add a big bowl of tortilla chips and a few fresh toppings and you have an appetizer that requires very little fuss once everyone arrives.
Those are usually my favorite kinds of recipes—the ones that let the food be part of bringing everyone together without keeping me stuck in the kitchen.
“Taste and see that the Lord is good.” — Psalm 34:8
Made with love for the people you love.
There's something about a warm, creamy bowl of soup that makes dinner feel a little more comforting, and this Slow Cooker Creamy Chicken & Mushroom Couscous Soup has become one of those recipes.
Tender shredded chicken, mushrooms, carrots, onion, garlic, and couscous cook together in a savory broth before heavy cream is stirred in at the end. The result is a hearty, creamy soup that's filling enough to serve as dinner but still simple enough for an everyday family meal.
And because most of the cooking happens in the slow cooker, it's exactly the kind of recipe I love making on days when I want something homemade without spending the entire afternoon standing over the stove.
Serve it with warm bread, a simple salad, or just a little extra cracked black pepper on top for one cozy dinner.
This soup combines so many of my favorite comfort-food ingredients in one bowl.
You get tender shredded chicken, earthy mushrooms, sweet carrots, couscous, and a creamy broth flavored with garlic, onion, thyme, oregano, and bay leaves.
It's:
Creamy without being overly complicated
Hearty enough to serve as a full meal
Made primarily in the slow cooker
Filled with chicken and vegetables
Easy to make for a family dinner
Delicious reheated for lunch the next day
Perfect for cooler fall and winter evenings
The couscous is also a fun change from the noodles or rice you'd typically find in a creamy chicken soup.
You don't need anything complicated to make this soup, but each ingredient has a purpose.
I use 2 pounds of boneless, skinless chicken breasts. They cook directly in the broth until they're tender enough to shred.
You'll need 16 ounces of sliced mushrooms. They add a savory, earthy flavor that works beautifully with the creamy broth.
Four large carrots make this soup hearty and add a little natural sweetness.
These create the flavor base for the soup. I sauté them in salted butter before adding everything to the slow cooker.
I use 2 cups of couscous to give the soup its hearty texture.
Eight cups of vegetable broth create the base of the soup.
One cup of heavy cream goes in at the very end. Adding it after the soup has finished cooking gives you that creamy finish without cooking the cream for hours.
Thyme, oregano, bay leaves, sea salt, and black pepper give the broth plenty of flavor without overpowering the chicken and mushrooms.
Technically, you could throw everything into the slow cooker and walk away, but taking a few extra minutes to sauté the onion and garlic in butter creates a much better flavor base.
I also add the mushrooms, carrots, and seasonings at this stage and stir everything together before adding the chicken and broth.
My slow cooker has a removable pot that can be used directly on the stovetop, so I can do this without dirtying another pan.
If your slow cooker doesn't have a stovetop-safe insert, simply complete this step in a skillet and transfer everything to your slow cooker.
I’ve gathered some of my favorite slow cookers, soup pots, kitchen tools, serving bowls, and other pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.
The biggest trick with couscous is not adding it at the beginning.
If it cooked for the entire 4–5 hours alongside the chicken, it could become far too soft and absorb a lot of your broth.
Instead, I cook the chicken and vegetables first. Once the chicken is tender enough to shred, I remove it, shred it, and return it to the slow cooker.
That's when I add the couscous.
The couscous cooks for the final hour, and I stir it approximately every 15–20 minutes.
This gives it time to cook and absorb all that flavor without spending the entire afternoon in the slow cooker.
Prep Time: Approximately 15 minutes
Cook Time: Approximately 5–6 hours
Servings: Approximately 6–8
1 tablespoon salted butter
1 large onion, finely chopped
3 cloves garlic, minced
16 ounces mushrooms, sliced
4 large carrots, cut into bite-sized pieces
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 bay leaves
8 cups vegetable broth
2 pounds boneless, skinless chicken breasts
2 cups couscous
1 cup heavy cream
If you're using a slow cooker with a stovetop-safe removable insert, place the insert over medium heat and melt the butter.
Add the finely chopped onion and minced garlic. Cook until the onion begins to soften and become translucent.
Add the mushrooms, carrots, thyme, oregano, sea salt, and black pepper.
Stir until the vegetables are evenly coated in the butter and seasonings.
If your slow cooker insert isn't stovetop-safe, complete this step in a skillet and transfer everything to the slow cooker.
Place the chicken breasts over the vegetables.
Pour in the vegetable broth and add the bay leaves.
Place the pot onto the slow cooker base and cover.
Cook on high for approximately 4–5 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to easily shred.
Remove the chicken breasts from the slow cooker and shred them using two forks.
Discard the bay leaves.
Return the shredded chicken to the soup.
Stir in the couscous.
Cover and continue cooking for approximately 1 hour, stirring every 15–20 minutes, until the couscous is cooked to your preferred texture.
Once the couscous is cooked, pour in the heavy cream.
Stir until the cream is completely incorporated and the broth becomes rich and creamy.
Taste and adjust the salt and pepper if desired.
Ladle the soup into bowls and serve warm.
Enjoy!
Don't add the couscous too early.
Wait until the chicken is cooked and shredded before adding it.
Stir the couscous while it cooks.
I like to stir approximately every 15–20 minutes during the final hour.
Add the cream last.
There's no need for the heavy cream to spend hours in the slow cooker. Stir it in once everything else is finished.
Don't forget the bay leaves.
Remove both before serving.
Check the chicken rather than relying only on time.
Slow cookers vary. Your chicken should reach 165°F and shred easily.
The soup will thicken as it sits.
The couscous continues absorbing liquid, especially once refrigerated.
This soup is hearty enough that you don't need much alongside it.
A loaf of crusty bread is probably my first choice because it's perfect for dipping into the creamy broth.
You could also serve it with:
Garlic bread
Dinner rolls
A simple green salad
Roasted vegetables
Toasted sourdough
A light Caesar salad
For an easy family dinner, a warm loaf of bread and bowls of this soup are more than enough.
Yes, although there's one thing to know about couscous: it will continue absorbing liquid as the soup sits.
That means your leftovers will likely be considerably thicker the next day.
That's not necessarily a bad thing—I actually love a thick, hearty soup—but you can add a splash of vegetable broth while reheating if you'd like to loosen it.
Allow leftover soup to cool before transferring it to airtight containers.
Store it in the refrigerator for up to 3–4 days.
When reheating, warm it gently on the stovetop or microwave individual portions until heated through.
Because the couscous absorbs broth during storage, add a little extra broth or even a splash of cream when reheating if you'd like a thinner consistency.
You can freeze this soup, but I want to give you one caveat.
Both cream and couscous can change texture after freezing and thawing, so the finished soup may not have exactly the same consistency it did the first day.
If you know ahead of time that you're making a batch specifically for the freezer, an even better option is to freeze the soup before adding the couscous and heavy cream.
Then thaw and reheat the soup, cook the couscous, and finish with fresh cream.
If you're simply freezing leftovers, that's okay too. Cool completely, place in a freezer-safe container, and leave a little room for expansion.
One of the nice things about a simple chicken soup is that there's room to make it your own.
Stir fresh baby spinach into the finished soup and let it wilt before serving.
Finish each bowl with freshly grated Parmesan for another savory layer.
Use your favorite mushroom variety or a combination of mushrooms.
Fresh thyme or parsley makes a beautiful finishing touch.
If your family loves a particularly rich soup, add an extra splash of heavy cream before serving.
I make mine with vegetable broth, but chicken broth can be substituted if that's what you have on hand.
Use the couscous you normally make this recipe with. If you're using pearl or Israeli couscous, the larger pieces create a particularly hearty, pasta-like texture.
For this recipe, add it after the chicken has cooked and been shredded. It cooks during the final hour rather than for the entire slow-cooker time.
Couscous absorbs liquid as it sits. This is especially noticeable after the soup has been refrigerated overnight. Add a little broth while reheating to loosen the consistency.
Yes. I use vegetable broth in my recipe, but chicken broth can also be used.
Add the heavy cream at the end of cooking. Stir it into the finished soup until completely incorporated.
Chicken should reach an internal temperature of 165°F and should easily shred with two forks.
Yes. Just remember that the couscous will continue absorbing broth during storage, so you may want to add additional broth when reheating.
Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.
Slow Cooker Italian Penicillin Soup with Chicken & Pastina
Slow Cooker Italian Wedding Soup
Slow Cooker Chicken Tortilla Soup
Italian Sausage, Potato & Kale Soup
Mom's Favorite Minestrone Soup
From my favorite slow cooker and soup pots to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.
Whether you're planning cozy dinners for the week or adding another comforting soup to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.
Some of my favorite recipes are the ones that don't need to be complicated to feel special.
This soup is hearty, creamy, filled with chicken and vegetables, and made mostly in the slow cooker—which makes it exactly the kind of dinner I love putting on our family's table.
Serve it with warm bread, gather everyone around, and enjoy a cozy meal together.
“Taste and see that the Lord is good.” — Psalm 34:8
Made with love for the people you love.
This Linguiça & Kale Portuguese Soup is one of those recipes for me.
If you've searched for Portuguese kale soup before, you've probably come across Caldo Verde, the traditional Portuguese soup made with potatoes, greens, and sausage. This isn't exactly that.
This is our family's version.
It's hearty and rustic, filled with smoky linguiça, Yukon Gold potatoes, white kidney beans, plenty of kale, and just a little heavy cream stirred in at the end. It's the Portuguese soup I grew up eating and the version that still feels like home to me.
And while it may not follow every rule of a traditional Caldo Verde, that's part of what makes family recipes so special. They change a little from kitchen to kitchen and generation to generation until they become something uniquely yours.
Portuguese kale soup comes in many forms, especially once you start looking at recipes passed through Portuguese and Portuguese-American families.
The best-known traditional version is Caldo Verde, a simple Portuguese soup generally built around potatoes, greens, olive oil, and sausage.
Our family's version is heartier.
Instead of a smooth potato-based soup with finely sliced greens, ours is filled with chunks of Yukon Gold potatoes, sliced linguiça, white kidney beans, chopped kale, and a touch of heavy cream.
It's rustic, filling, and substantial enough to be dinner all on its own.
This isn't a recipe I created because Portuguese kale soup happened to be popular online.
It's the kind of food I grew up with.
Our version has been made and adjusted within my family over the years, which is why I'm not trying to present it as the definitive or most traditional way to make Portuguese kale soup.
It's simply our way.
And that's one of my favorite things about recipes passed through families. Two households can make what they call the same dish and end up with something completely different.
For us, that means plenty of linguiça, hearty potatoes, beans, kale, and a rich broth that's finished with just enough cream to bring everything together.
Linguiça is a Portuguese sausage that's seasoned with ingredients such as garlic and paprika and has a distinctive smoky, savory flavor.
It's really the ingredient that gives this soup its personality.
I start by browning the sliced linguiça in olive oil before building the rest of the soup in the same pot. That allows some of the flavor from the sausage to remain behind and become part of the base for the onion, garlic, potatoes, and broth.
If you can find authentic linguiça where you live, that's what I recommend using for this recipe.
One of the things I love about this soup is that the ingredient list isn't complicated.
You'll need 1 pound of linguiça, sliced. Browning it first adds even more flavor before it goes back into the soup.
I use 2 pounds of Yukon Gold potatoes. They become beautifully tender while still giving the soup plenty of texture.
You'll need one bunch with the stems removed and leaves finely chopped.
A 15-ounce can of white kidney beans adds another hearty element and makes this soup even more filling.
A large yellow onion and four cloves of garlic form the aromatic base.
Eight cups of vegetable broth create the soup's broth.
This might not be traditional, but remember—this is our family's version.
I stir in 1/4 cup of heavy cream at the very end. It's not enough to turn this into a heavy cream soup; it simply gives the broth a little richness and brings everything together.
Sea salt, black pepper, and paprika complement the smoky flavor of the linguiça without overcomplicating things.
The entire soup comes together in one Dutch oven or large pot.
First, brown the sliced linguiça in olive oil. Remove it temporarily and use the same pot to cook the onion and garlic.
Then add the potatoes and seasonings before pouring in the broth and adding the beans and browned linguiça.
The potatoes simmer until they're nearly fork-tender before the kale goes in.
The final step is the heavy cream.
Turn off the heat first, stir in the cream, and you're ready to serve.
Simple ingredients, one pot, and so much flavor.
Prep Time: 15 minutes
Cook Time: Approximately 35–40 minutes
Servings: Approximately 6
2 tablespoons extra-virgin olive oil
1 pound linguiça, sliced
1 large yellow onion, diced
4 cloves garlic, minced
8 cups vegetable broth
2 pounds Yukon Gold potatoes, peeled and diced
1 teaspoon sea salt or kosher salt
1/2 teaspoon black pepper
1/2 teaspoon paprika
1 (15-ounce) can white kidney beans, drained
1 bunch kale, stems removed and finely chopped
1/4 cup heavy cream
Place a large Dutch oven or saucepan over medium heat.
Add the olive oil and sliced linguiça. Cook until the sausage is lightly browned on both sides.
Remove the linguiça from the pot and set aside.
Add the diced onion and minced garlic to the same pot.
Cook until the onion becomes soft and translucent, stirring occasionally.
Add the diced Yukon Gold potatoes, salt, black pepper, and paprika.
Stir until the potatoes are evenly coated in the seasonings.
Pour in the vegetable broth.
Add the drained white kidney beans and browned linguiça back into the pot.
Bring the soup to a gentle simmer and cook for approximately 20 minutes, stirring occasionally, until the potatoes are almost fork-tender but aren't falling apart.
Stir in the chopped kale.
Continue cooking for approximately 8–10 minutes, or until the kale is tender but still has good color.
Turn off the heat.
Pour in the heavy cream and stir until completely incorporated.
Taste and adjust the seasonings if desired.
Serve warm and enjoy.
Brown the linguiça first.
Don't skip this step. Browning develops flavor in the sausage and leaves all those flavorful bits behind in the pot.
Use good linguiça.
Because it's one of the main flavors in the soup, the sausage you choose matters.
Don't let the potatoes fall apart.
Cook them until they're tender enough to pierce with a fork but still hold their shape.
Add the kale toward the end.
It doesn't need to cook for the entire time. Adding it later helps preserve its texture and color.
Add the cream after turning off the heat.
It's the finishing touch rather than part of the long cooking process.
Let the soup rest for a few minutes.
I love giving it about 10–15 minutes before serving so everything settles together.
This soup is hearty enough to stand on its own, but warm bread alongside it is hard to beat.
Try serving it with:
Crusty Portuguese-style bread
Sourdough
Dinner rolls
A simple green salad
Roasted vegetables
Honestly, give me a big bowl of this and a piece of bread for dipping and I'm happy.
Yes—and this is one of those soups that's wonderful the next day.
Prepare it as written, let it cool, and store it covered in the refrigerator.
As everything sits together, the flavors have even more time to develop.
When reheating, warm it gently on the stovetop until heated through.
Allow leftover soup to cool before transferring it to an airtight container.
Store it in the refrigerator for approximately 3–4 days.
Reheat individual portions in the microwave or gently warm the soup on the stovetop.
I've gathered some of my favorite soup pots, slow cookers, serving bowls, and everyday kitchen tools in my Soup & Slow Cooker Essentials collection.
You can freeze this soup, although the potatoes and cream can change texture slightly after freezing and thawing.
If you're intentionally preparing the soup for the freezer, I would consider making it through the broth, linguiça, beans, and vegetables and adding the cream after reheating.
For ordinary leftovers, freezing the finished soup is still an option. Cool completely before transferring it to freezer-safe containers and leave some room at the top for expansion.
Even though this is our family's version, you can absolutely adjust your bowl to fit yours.
Add crushed red pepper flakes for a little heat.
If you're a kale lover, add extra.
Collard greens can be substituted if kale isn't available.
I use vegetable broth, but chicken broth works too.
The 1/4 cup of cream is part of how we make ours, but you can omit it if you'd prefer a brothier soup.
No. This recipe is inspired by the Portuguese kale soups my family has made for years, but it isn't intended to be a traditional Caldo Verde recipe.
Our version is chunkier and includes linguiça, white kidney beans, kale, Yukon Gold potatoes, and a small amount of heavy cream.
Both are Portuguese sausages, but recipes, seasoning, texture, and preparation can vary. For this family recipe, I use linguiça.
Yes. It's an excellent make-ahead soup and the flavors are wonderful after sitting overnight.
Yes. Chicken broth can be substituted.
Yes. The beans are part of our version and make it heartier, but you can omit them if desired.
Add the kale toward the end of cooking. For this recipe, approximately 8–10 minutes is enough time for it to become tender without cooking it for the entire duration.
It's simply part of our family's version. I use only 1/4 cup, which adds a little richness without turning the soup into a heavy cream-based soup.
Italian Sausage, Potato & Kale Soup
Slow Cooker Italian Penicillin Soup
Slow Cooker Creamy Chicken & Mushroom Couscous Soup
Slow Cooker Italian Wedding Soup
Mom's Favorite Minestrone Soup
From my favorite soup pots and slow cookers to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for throughout soup season in my Soup & Slow Cooker Essentials collection.
Family recipes are some of my favorites to preserve and share. I've included a printable recipe card below so you can save this Linguiça & Kale Portuguese Soup, print it, and hopefully gather your own family around a warm pot of it someday.
Food has such a special way of carrying pieces of our families with it.
This may not be traditional Caldo Verde, and I'm perfectly okay with that. It's the Portuguese kale soup I remember, the version our family loves, and the one I want to continue making in my own kitchen.
Sometimes the recipes worth keeping aren't the ones made exactly according to tradition. They're the ones that taste like home.
“Taste and see that the Lord is good.” — Psalm 34:8
Made with love for the people you love.
There's something about a layer cake that instantly makes an occasion feel special, and this Strawberry Champagne Cake with Strawberry Cream Cheese Frosting was made for celebrating.
Three soft cake layers are flavored with champagne and strawberry purée, then stacked with a creamy strawberry champagne cream cheese frosting. The champagne adds a subtle flavor while strawberry runs through both the cake and frosting, giving every slice that beautiful combination of berries and bubbly.
It's elegant enough for a bridal shower, anniversary, Valentine's Day, Mother's Day, birthday, or special brunch—but you certainly don't need to wait for a major celebration to make it.
And despite how impressive a tall three-layer cake looks on the table, the process is completely manageable when you break it into a few simple steps.
This cake feels celebratory without relying on complicated decorating techniques or an overly elaborate filling.
I especially love that the strawberry and champagne flavors aren't limited to one component. They're incorporated into both the cake and frosting, helping the flavors carry through the entire dessert.
You'll love this cake because it's:
A beautiful three-layer celebration cake
Flavored with real strawberry purée
Made with champagne in both the cake and frosting
Finished with strawberry cream cheese frosting
Soft and tender thanks to cake flour
Beautiful for spring celebrations
Easy to customize for different occasions
Impressive enough to serve as the centerpiece of your dessert table
Champagne cake doesn't taste like you're simply drinking a glass of champagne in cake form.
Instead, champagne adds another layer of flavor to the batter and complements the sweetness of the strawberry.
In this recipe, I use 1 cup of champagne in the cake batter and another 1/4 cup in the frosting, so that flavor is incorporated throughout the finished cake.
Pairing it with strawberry purée makes this cake fruity, sweet, and perfect for a celebration.
I use 2 1/4 cups of cake flour rather than all-purpose flour for this recipe.
You'll need 1 cup of champagne for the cake batter.
Half a cup of strawberry purée brings strawberry flavor directly into the cake.
The recipe uses three whole eggs plus three additional egg whites.
This cake uses both melted butter and grated butter. Grating cold butter into the dry ingredients helps distribute small pieces throughout the mixture.
A small amount of heavy cream adds richness.
Three teaspoons complement both the strawberry and champagne flavors.
Granulated sugar provides the sweetness for the cake layers.
These round out our dry ingredients and help create the cake's structure.
You'll need:
Butter
Cream cheese
Powdered sugar
Strawberry purée
Vanilla
Champagne
The strawberry purée naturally brings both flavor and beautiful color into the frosting.
This recipe uses a technique you might not see in every cake recipe: grating the butter directly over the dry ingredients.
After combining the dry ingredients, grate one cup of butter over the mixture and work it in by hand until the pieces are no larger than approximately pea-sized.
The wet ingredients are then incorporated before adding the champagne and strawberry purée.
It's a little different from the traditional creaming method, but it's the technique I use for this particular cake.
Start by preparing three 6-inch round cake pans and preheating your oven to 350°F.
Gently whisk the eggs, melted butter, and vanilla together.
In a separate bowl, combine the dry ingredients before grating the butter over the top. Work the butter into the dry ingredients until the pieces are no larger than pea-sized.
Add the wet mixture and blend with an electric mixer. Finally, add the champagne and strawberry purée, mixing on low just until incorporated.
Divide the batter evenly among your three pans and bake until a wooden pick inserted into the center comes out clean.
Then—and this part matters—let those cake layers cool before frosting them.
The frosting might be one of my favorite parts of this cake.
Butter and cream cheese create the rich, creamy base, while strawberry purée brings in the berry flavor and champagne ties the frosting back to the cake itself.
You'll also add vanilla and powdered sugar until everything is smooth and well combined.
If you prefer a thicker frosting, you can adjust the consistency with additional powdered sugar. If necessary, a little additional champagne can loosen it.
I sometimes double the frosting recipe when I want a particularly generous layer around the outside of the cake.
Prep Time: Approximately 30 minutes
Bake Time: 27–30 minutes
Additional Cooling/Chilling: Approximately 1 hour
Cake: Three 6-inch layers
3 large eggs
3 large egg whites
1/4 cup heavy cream
1 cup champagne
2 tablespoons melted butter
3 teaspoons vanilla extract
1 1/2 cups granulated sugar
2 1/4 cups cake flour
1 tablespoon baking powder
3/4 teaspoon salt
1 cup butter, grated
1/2 cup strawberry purée
1 cup butter, softened
8 ounces cream cheese, softened
5 cups powdered sugar
1/4 cup strawberry purée
1 teaspoon vanilla extract
1/4 cup champagne
Preheat the oven to 350°F.
Lightly grease three 6-inch round cake pans.
In a mixing bowl, gently whisk together the whole eggs, egg whites, heavy cream, melted butter, and vanilla until combined.
In a separate large mixing bowl, combine the sugar, cake flour, baking powder, and salt.
Grate 1 cup of butter over the dry ingredients.
Work the butter into the dry mixture by hand until the pieces are no larger than approximately pea-sized.
Add the wet ingredients to the dry ingredients and blend with an electric mixer on medium speed until combined.
Add the champagne and strawberry purée.
Mix again on low speed just until incorporated. Avoid overmixing.
Divide the batter evenly between the three prepared cake pans.
Bake for 27–30 minutes, or until a wooden pick inserted into the center comes out clean.
Allow the cakes to cool in their pans for approximately 15 minutes before transferring them to cooling racks.
Cool completely before frosting.
Beat together the softened butter and cream cheese until smooth.
Add the powdered sugar, strawberry purée, vanilla, and champagne and continue mixing until completely combined.
Adjust the consistency with additional powdered sugar if you'd like a thicker frosting.
I sometimes double the frosting recipe when I want an extra-thick layer around the outside of the cake.
Place your first cooled cake layer onto a cake stand or serving plate.
Spread frosting over the top and repeat with the remaining layers.
Apply a thin layer of frosting around the entire cake to create a crumb coat.
Refrigerate for approximately 30 minutes.
Remove the chilled cake and apply your final layer of frosting.
Smooth or texture the frosting however you prefer.
Smooth or texture the frosting however you prefer, then decorate as desired. Slice, serve, and enjoy!
Don't overmix after adding the champagne.
Once the champagne and strawberry purée go in, mix on low just until everything comes together.
Cool the cake completely.
Warm cake and cream cheese frosting are not friends. Give those layers enough time to cool.
Use room-temperature butter and cream cheese for the frosting.
You'll get a much smoother frosting.
Don't microwave your cream cheese for 30 seconds at a time.
I'm changing this from your old directions because it's very easy to accidentally melt it. If you forgot to soften it, very short intervals are safer.
Use the crumb coat.
That thin first layer catches loose crumbs and makes your final frosting layer much prettier.
Chill before the final frosting layer.
About 30 minutes helps set your crumb coat.
Make extra frosting if you love a thick finish.
As you already noted in the original recipe, you can double the frosting if you want a particularly generous exterior.
One of the reasons I love this cake is how easily you can change the presentation depending on the celebration.
For mine, I like a beautifully frosted exterior with piped frosting along the top and strawberries for the finishing touch.
But you could keep the frosting textured and simple, create a smooth finish, change your piping design, or decorate the cake to complement whatever occasion you're celebrating.
It's already such a beautiful cake that it doesn't need an elaborate decorating technique to make an impression.
I’ve gathered some of my favorite cake pans, decorating tools and baking essentials in my Cake Essentials collection.
This is one of those desserts that immediately feels celebratory.
I'd make it for:
Valentine's Day
Mother's Day
Bridal showers
Engagement celebrations
Anniversaries
Birthdays
Baby showers
Spring brunches
Wedding showers
New Year's celebrations
The pink strawberry frosting also makes it especially beautiful for spring and Valentine's Day.
Yes.
The cake layers can be baked ahead, cooled completely, wrapped well, and stored until you're ready to assemble your cake.
You can also assemble and frost the cake ahead of your celebration and refrigerate it.
Because the frosting contains cream cheese, I recommend keeping the finished cake refrigerated rather than leaving it sitting at room temperature for extended periods.
Store the finished cake covered in the refrigerator.
For individual leftover slices, place them in an airtight container to prevent the cake from drying out.
For the best texture, you can allow an individual refrigerated slice to sit briefly at room temperature before serving.
Yes.
The unfrosted cake layers are particularly easy to freeze. Once completely cool, wrap each layer securely before placing it into a freezer-safe container or bag.
You can also freeze individual pieces of the finished cake, although frosting texture may change slightly after thawing.
Thaw frozen cake in the refrigerator before serving.
Champagne contributes flavor to the cake and frosting, but the finished dessert isn't meant to taste like drinking champagne.
Keep in mind that champagne added to the frosting is not cooked, so this recipe isn't alcohol-free.
Because champagne is a defining ingredient in this particular recipe, replacing it would change both the flavor and potentially the batter consistency. I'd recommend using a recipe specifically formulated without champagne rather than making a large substitution here.
Yes. Bake and cool the layers completely, then wrap them well until you're ready to assemble.
A crumb coat traps loose cake crumbs underneath a thin layer of frosting. Chilling it before adding the final layer gives you a cleaner exterior.
I recommend using the cake flour called for in the recipe because changing flour can affect the cake's texture and structure.
The combination is part of the structure of this particular cake recipe, so I recommend following the recipe as written.
Yes. Because the frosting contains cream cheese, store the finished cake in the refrigerator.
Banana Cake with Brown Butter Cream Cheese Frosting
Blueberry Cake with Mascarpone Frosting
Orange Cake with Raspberry Mascarpone Frosting
From the cake pans and mixing tools I use while baking to decorating essentials and serving pieces, I've gathered some of my favorite cake-baking tools in my Cake Essentials collection.
Whether you're celebrating a birthday, anniversary, bridal shower, holiday, or simply making something beautiful for the people you love, I've included a printable recipe card below so this Strawberry Champagne Cake is easy to save, print, and make again.
I think some desserts are meant to feel a little extra special.
Between the strawberry, champagne, three layers, and beautiful frosting, this is one of those cakes that turns an ordinary table into something worth gathering around.
And that's always my favorite reason to bake.
“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.
A 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.
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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.
