Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice, fresh vegetables, avocado and edamame topped with pan-seared salmon and a creamy peanut-chili dressing for a dinner packed with flavor and texture.

There are some recipes where the textures are just as important as the flavors, and this Crispy Rice Salmon Salad with Peanut Sauce is absolutely one of them.

The base starts with jasmine rice tossed in chili oil and soy sauce and baked until wonderfully crispy. Then we mix it with edamame, creamy avocado, crisp cucumber, red bell pepper, spring onions, fresh dill and crushed peanuts.

And then comes the salmon.

I keep the salmon incredibly simple with just olive oil, sea salt and black pepper because there is already so much flavor happening everywhere else. It gets a quick sear in a hot pan before going right on top of the crispy rice salad with an extra drizzle of homemade peanut-chili sauce.

It's creamy, crunchy, fresh, savory and just a little spicy all at once. And even though there are several components, none of them are difficult to make.

Skip to the Recipe

Why You'll Love This Crispy Rice Salmon Salad

There is so much texture and flavor packed into this one meal.

The crispy rice makes it. Baking jasmine rice with chili oil and soy sauce gives the salad a completely different texture from a traditional rice bowl.

The peanut sauce does double duty. We toss it through the salad and save some to drizzle over the salmon.

It's loaded with texture. Crispy rice, crunchy cucumber and bell pepper, creamy avocado and peanuts all make their way into the same bowl.

The salmon is incredibly simple. Olive oil, salt and pepper are all it needs because the peanut sauce and crispy rice bring plenty of flavor.

It's fresh but satisfying. Salmon, rice and edamame make this feel like a complete dinner while all those vegetables keep it fresh.

You can adjust the heat. Add the Sriracha according to how spicy you like your food.

It looks impressive. This is one of those dinners that looks like you did much more work than you actually did.

What's in This Crispy Rice Salmon Salad?

The ingredient list is colorful, fresh and fairly simple. It's how everything comes together that makes this recipe so good.

Jasmine Rice

Cooked jasmine rice becomes the crispy base of the salad.

Instead of pan-frying it, we're spreading the rice over a baking sheet with chili oil and soy sauce and letting the oven do the work.

Chili Oil

Chili oil adds both flavor and a little heat to the rice as it crisps.

Edamame

Shelled edamame adds another great texture to the salad and works especially well with the peanut dressing.

Avocado

Creamy avocado is the perfect contrast to that crunchy rice.

English Cucumber

Cucumber gives the salad a cool, fresh crunch.

Red Bell Pepper

Bell pepper adds sweetness, crunch and gorgeous color.

Spring Onions

Thinly sliced spring onions give us fresh onion flavor without overpowering everything else.

Fresh Dill

I love the unexpected freshness that dill brings to this recipe.

Crushed Peanuts

A generous sprinkle of crushed peanuts gives us even more crunch and echoes the peanut butter in our dressing.

Salmon

The salmon turns our crispy rice salad into a complete meal. I keep it simply seasoned so it doesn't compete with everything else happening in the bowl.

How to Make Crispy Rice in the Oven

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Add the cooked jasmine rice to the prepared pan, then toss it with chili oil and soy sauce.

Spread the rice into an even layer. I spread mine over my 360 Cookware Jelly Roll Pan lined with parchment paper so the rice has plenty of room to crisp.

This part matters. Giving the rice plenty of room on the pan exposes more of it to the heat, which helps create those crispy little pieces we're looking for.

Bake for 25 minutes, then stir the rice and spread it back into an even layer.

Return it to the oven for approximately another 25 minutes, keeping an eye on it toward the end.

You're looking for rice that's golden and crispy without becoming burnt.

Let it cool slightly before adding it to your fresh salad ingredients.

How to Make the Creamy Peanut-Chili Dressing

This sauce is ridiculously simple for how much flavor it adds to the finished dish.

In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha, rice vinegar and soy sauce.

If the dressing is thicker than you'd like, add a small amount of water until it reaches a creamy, pourable consistency.

Taste before moving on. Add a little more Sriracha if you want more heat or keep it milder if that's what your family prefers.

And here's the important part: don't use all of it on the salad.

Set some aside before tossing everything together because we're going to drizzle that extra peanut sauce right over the salmon at the end.

How to Make the Fresh Salad Base

While the rice is getting crispy in the oven, prepare everything else.

In a large bowl, combine the shelled edamame, diced avocado, chopped cucumber, red bell pepper, thinly sliced spring onions and roughly chopped dill.

This part of the recipe is intentionally fresh and crunchy because it balances the warm, savory crispy rice and rich salmon.

Once the rice has finished crisping, give it a little time to cool before adding it to the vegetables.

You especially don't want piping-hot rice immediately hitting your avocado.

How to Cook the Salmon

The salmon is intentionally simple in this recipe.

There is already so much flavor in the crispy rice and peanut-chili dressing that it doesn't need a complicated marinade or seasoning mixture.

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season the salmon on both sides with sea salt and black pepper.

Once the pan is hot, add the salmon and cook until the first side develops a beautiful golden sear.

Flip and continue cooking on the other side until the salmon is cooked to your preferred doneness and flakes easily.

Remove it from the pan and let it rest while you assemble the salad.

That's it.

The simply seasoned salmon gives that creamy peanut-chili sauce the chance to really shine.

How to Assemble Crispy Rice Salmon Salad

Once all the components are ready, assembly is easy.

Add the slightly cooled crispy rice to the bowl with the edamame, avocado, cucumber, red bell pepper, spring onions and dill.

Pour over the peanut-chili dressing, remembering to reserve some for your salmon.

Gently toss everything together.

Spoon the crispy rice salad onto plates or into bowls.

Place the pan-seared salmon right on top.

Finish with the remaining peanut sauce and a generous sprinkle of crushed peanuts.

You get a little crispy rice, fresh vegetables, creamy avocado, tender salmon and peanut sauce in every bite.

Can I Make the Crispy Rice Ahead of Time?

You can definitely cook the jasmine rice ahead of time, and that's actually an easy way to break up the prep for this recipe.

Cook the rice, allow it to cool and refrigerate it in a covered container.

When you're ready to make the salad, toss it with the chili oil and soy sauce and crisp it in the oven.

I prefer keeping the crispy rice separate from the dressed vegetables until you're close to serving.

Once you add dressing to something crispy, it's naturally going to begin losing some of that crunch. Keeping the components separate until the end gives you the best combination of textures.

What Can I Substitute for Peanut Butter?

If you need to avoid peanuts, the best substitution depends on your needs.

For someone who can eat other nuts, creamy almond or cashew butter can give you a similar creamy consistency, although the flavor will be different.

For a nut-free option, sunflower seed butter is worth trying.

Tahini is another option, but because it's made from sesame and has a distinctive flavor, expect the finished sauce to taste noticeably different from the original peanut version.

And remember that the crushed peanut garnish also needs to be omitted or substituted if you're adapting the recipe for a peanut allergy.

Amanda's Quick Tips

Spread the rice out. Give it plenty of surface area on the baking sheet so it can actually crisp rather than steam.

Stir halfway through. This exposes more of the rice to the heat and helps it crisp more evenly.

Watch the second half of baking. You're looking for crispy and golden, not burnt.

Let the rice cool slightly. Don't immediately dump piping-hot rice over your fresh vegetables and avocado.

Cut the vegetables into similar bite-sized pieces. It makes the finished salad much easier to eat.

Save some peanut sauce. Reserve it before tossing the salad so you have plenty to drizzle over your salmon.

Add the avocado carefully. Toss gently so you keep some nice pieces intact rather than mashing it into the dressing.

Save some peanuts for the top. That final sprinkle adds texture and makes the finished bowls look beautiful.

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice tossed with fresh vegetables, avocado and edamame, topped with simply pan-seared salmon and creamy peanut-chili dressing.

Ingredients

Crispy Rice

• 4 cups cooked jasmine rice

• 4 tablespoons chili oil

• 4 tablespoons soy sauce

Salad

• 2 cups shelled edamame

• 1 ripe avocado, diced

• 1 English cucumber, chopped

• 1 red bell pepper, chopped

• 4 spring onions, thinly sliced

• 1/4 cup fresh dill, roughly chopped

• 1/2 cup crushed peanuts

Peanut-Chili Dressing

• 3 tablespoons creamy peanut butter

• 2 garlic cloves, minced

• 2 teaspoons Sriracha, optional or adjusted to taste

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• Water, as needed for consistency

Salmon

• Salmon fillets, amount as desired

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

Instructions

1. Make the Peanut-Chili Dressing

In a small bowl, whisk together the peanut butter, minced garlic, Sriracha, rice vinegar and soy sauce.

Add water a little at a time, if needed, until the dressing reaches a creamy, pourable consistency.

Taste and adjust the heat as desired.

Set aside, reserving some of the dressing to drizzle over the salmon when serving.

2. Make the Crispy Rice

Preheat the oven to 425°F.

Line a baking sheet with parchment paper.

Add the cooked jasmine rice to the prepared pan and toss with the chili oil and soy sauce.

Spread the rice evenly across the baking sheet.

Bake for 25 minutes.

Stir the rice, spread it evenly again and return it to the oven for approximately another 25 minutes, or until crispy and golden.

Watch closely toward the end so the rice doesn't burn.

Remove from the oven and allow to cool slightly.

3. Prepare the Salad

In a large bowl, combine the edamame, avocado, cucumber, red bell pepper, spring onions and fresh dill.

Set aside while you prepare the salmon.

4. Cook the Salmon

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season the salmon on both sides with sea salt and black pepper.

Add the salmon to the hot skillet and cook until golden on the first side.

Flip and continue cooking until the salmon reaches your preferred doneness and flakes easily.

Remove from the pan.

5. Assemble

Add the slightly cooled crispy rice to the prepared vegetables.

Pour the peanut-chili dressing over the salad, reserving some for serving.

Gently toss until combined.

Divide the crispy rice salad between plates or bowls.

Top each serving with pan-seared salmon.

Drizzle the reserved peanut-chili sauce over the salmon and finish with crushed peanuts.

Serve and enjoy!

Frequently Asked Questions

What Kind of Rice Is Best for Crispy Rice Salad?

I use jasmine rice in this recipe. Its flavor works beautifully with the soy sauce, chili oil and creamy peanut dressing.

Can I Use Leftover Rice?

Yes. Previously cooked and refrigerated jasmine rice is a great option and can make this dinner even easier.

Toss the cooked rice with chili oil and soy sauce and crisp it in the oven before assembling the salad.

Why Isn't My Rice Getting Crispy?

Make sure your rice isn't piled too thickly on the baking sheet.

Spreading it into a fairly even layer gives more of the rice direct exposure to the oven's heat.

Also make sure you're giving it enough time to crisp and stirring it halfway through baking.

Is the Peanut Sauce Spicy?

The Sriracha gives the sauce some heat, but you can adjust the amount according to your preference.

If you're serving someone who doesn't like much spice, start with less. You can always add more.

Can I Make Crispy Rice Salad Ahead?

You can prepare several of the components ahead, but I recommend keeping the crispy rice, dressing and fresh salad components separate until closer to serving.

This helps preserve all those different textures that make the recipe so good.

Can I Make This Without Peanuts?

You can adapt the dressing with a peanut-butter alternative appropriate for your needs and omit or substitute the crushed peanuts.

If you're cooking for someone with an allergy, always choose substitutions that are appropriate for their specific allergy.

More Easy Rice Bowls & Dinners

If you love this combination of rice, fresh vegetables and flavorful protein, here are a few more recipes to make next.

Sweet & Spicy Salmon Bowls

Another salmon-and-rice dinner with plenty of flavor and an easy bowl-style presentation.

Pork Banh Mi Bowl

A fresh and flavorful bowl with another delicious combination of textures.

Mediterranean Chicken & Rice Bowls

A completely different flavor profile but another easy rice-based dinner that's great for busy nights.

Herb Chicken and Jasmine Rice with Creamy Tzatziki Sauce

When you're craving something a little more creamy, this chicken and rice bowl is another great option.

Save This Recipe

Whether you're looking for a new salmon dinner, love a really good crispy rice salad or simply want something that gives you a little bit of everything in every bite, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Some of my favorite recipes are the ones where you keep going back for another bite because every spoonful is a little different from the last.

This is definitely one of those.

You might get extra crispy rice in one bite, creamy avocado in the next, and then that perfect piece of salmon covered in peanut sauce. It's fresh and colorful but still feels like a dinner everyone can really dig into.

I hope this becomes one of those recipes you come back to when you're craving something just a little different for dinner.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Greek Chicken and Rice Bowls with Homemade Tzatziki

Herb-marinated chicken, fluffy jasmine rice, crisp vegetables and Kalamata olives finished with an easy homemade cucumber-dill tzatziki sauce.

Some dinners earn a permanent place in the rotation because they're flavorful, easy to customize and everyone can build their plate exactly how they like it.

These Greek Chicken and Rice Bowls with Homemade Tzatziki are exactly that kind of dinner.

Bite-sized chicken is marinated in olive oil, garlic, onion, oregano, thyme and rosemary before baking until tender and flavorful. Then it's served over fluffy jasmine rice with crisp cucumber, juicy cherry tomatoes, red onion and Kalamata olives.

And the part I never want to skip: a generous spoonful of homemade tzatziki.

The cool, creamy cucumber-dill sauce is such a good contrast to the warm herb chicken and rice, and it makes the entire bowl come together.

It's colorful, fresh and satisfying without requiring anything complicated—which is exactly what I want from a weeknight dinner.

Skip to the Recipe

Why You'll Love These Greek Chicken and Rice Bowls

They're full of fresh flavor. You get warm herb chicken and rice alongside cucumber, tomato, onion, olives and cool tzatziki.

The chicken is easy. Cut it into bite-sized pieces, toss it in the marinade and let the oven do the rest.

Homemade tzatziki makes the bowl. It's creamy, garlicky, fresh and only takes a few minutes to mix together.

Everyone can build their own. Set out the toppings and let everyone add exactly what they like.

They're meal-prep friendly. Keep the warm and cold ingredients separate and you have an easy lunch ready for later in the week.

You can change the toppings. Feta, warm pita, extra dill or even a squeeze of fresh lemon would all be delicious additions.

What's in a Greek-Inspired Chicken Rice Bowl?

This isn't meant to be a traditional Greek dish. It's a Greek-inspired rice bowl built around some of the flavors and ingredients I love together.

Herb Chicken

Boneless, skinless chicken breasts are cut into bite-sized pieces before being tossed with olive oil and plenty of seasoning.

We're using:

• garlic powder

• onion powder

• dried oregano

• thyme

• rosemary

• sea salt

• black pepper

Letting the chicken marinate for about 30 minutes gives those herbs and seasonings time to flavor the meat before it goes into the oven.

Jasmine Rice

I use jasmine rice as the base because it's easy, fluffy and so good underneath the chicken and tzatziki.

You can prepare the rice using your favorite method while the chicken is in the oven.

Fresh Vegetables

English cucumber, cherry tomatoes and thinly sliced red onion give the bowl its fresh crunch and color.

Kalamata Olives

Kalamata olives bring a salty, briny bite that works especially well with the creamy tzatziki.

Homemade Tzatziki

Greek yogurt, cucumber, lemon, garlic and fresh dill make an incredibly simple homemade tzatziki.

It's cool and creamy against the warm chicken and rice and honestly might be my favorite part of the entire bowl.

How to Make Herb Chicken

Start by cutting 4 boneless, skinless chicken breasts into bite-sized pieces.

Add the chicken to a bowl with:

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Toss everything together until the chicken is evenly coated.

Cover and refrigerate for approximately 30 minutes.

When you're ready to cook, preheat the oven to 375°F.

Spread the chicken in a baking dish or pan and bake for approximately 25–35 minutes, stirring halfway through, until the chicken is fully cooked.

Because the pieces are bite-sized, check them toward the earlier end of that range rather than automatically giving them the full 35 minutes.

I love using a good baking dish for simple weeknight meals like this because the chicken can go straight from marinating to the oven.

Easy Homemade Tzatziki Sauce

While the chicken is baking, make the tzatziki.

You'll need:

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/4 cup chopped cucumber

• fresh dill, to taste

Add everything to a bowl and stir until well combined.

Taste and add additional dill if you'd like.

Then refrigerate the tzatziki until you're ready to assemble the bowls.

One of the nice things about making this sauce yourself is that you can adjust it. Add more dill if you love that fresh herb flavor or a little more lemon if you want additional brightness.

Amanda's Tip

If your chopped cucumber is particularly watery, blot it with a clean kitchen towel or paper towel before stirring it into the Greek yogurt. It helps keep the tzatziki thick and creamy rather than watery.

How to Assemble Greek Chicken and Rice Bowls

Once your chicken and jasmine rice are ready, it's time for the best part.

Start each bowl with a generous layer of warm jasmine rice.

Add the herb chicken.

Then add:

English cucumber
Cherry tomatoes
Thinly sliced red onion
Kalamata olives

Finish with a generous spoonful of homemade tzatziki.

You can serve everything in individual bowls or put all the toppings on the table and let everyone build their own.

And if you want to add even more, crumbled feta, fresh dill, warm pita or a squeeze of lemon would all fit beautifully here.

How to Meal Prep Chicken and Rice Bowls

This is one of those recipes where a little planning makes the leftovers much better.

Instead of completely assembling extra bowls, store the components separately.

Keep your chicken and jasmine rice together or in separate containers so they can be reheated.

Keep the cucumber, tomato, red onion and olives cold.

And definitely keep your tzatziki separate.

When you're ready to eat, reheat the chicken and rice and then add all of the fresh toppings and cold tzatziki afterward.

That way, lunch the next day still tastes like the dinner you actually wanted—not a bowl of warm cucumber and yogurt.

What Else Can I Add to a Greek Chicken Bowl?

One of my favorite things about rice bowls is how easily you can make them your own.

Try adding:

• crumbled feta

• hummus

• warm pita bread

• fresh parsley

• additional dill

• a squeeze of lemon

• roasted red peppers

You can also adjust the amounts of the toppings already in the recipe.

Love Kalamata olives? Add more.

Not a fan of raw onion? Leave it off.

The recipe gives you the foundation, but your bowl doesn't have to look exactly like mine.

What to Serve with Greek Chicken and Rice Bowls

These bowls are filling enough to be dinner on their own, but warm pita bread would be my first choice if you're adding something on the side.

A simple salad also works beautifully.

And if you love easy dinners built around rice and fresh toppings, my Crispy Rice Salmon Salad with Peanut Sauce is another one I'd make next. It has a completely different flavor profile, but that same combination of rice, fresh vegetables and an easy protein.

Amanda's Quick Tips

Give the chicken time to marinate. Thirty minutes is enough to let those seasonings start doing their job.

Cut the chicken evenly. Similar-sized pieces cook more evenly.

Don't automatically bake for 35 minutes. Start checking the bite-sized chicken around the 25-minute mark.

Make the tzatziki while the chicken cooks. It makes the recipe move much faster.

Keep the cold ingredients cold. Especially if you're meal prepping.

Don't reheat the tzatziki. Add it after the chicken and rice are warm.

Blot a watery cucumber. This helps keep homemade tzatziki thick.

Make it your own. These bowls are perfect for setting out family-style and letting everyone choose their toppings.

Greek Chicken and Rice Bowls with Homemade Tzatziki

Herb-marinated chicken served over jasmine rice with cucumber, tomato, red onion, Kalamata olives and easy homemade tzatziki.

Ingredients

Herb Chicken

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Rice & Toppings

• 4 cups cooked jasmine rice

• 1 English cucumber, thinly sliced and cut in half

• 1 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1 cup Kalamata olives

Homemade Tzatziki

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/4 cup cucumber, chopped

• Fresh dill, to taste

Instructions

1. Marinate the Chicken

Add the bite-sized chicken to a bowl with the olive oil, garlic powder, onion powder, oregano, thyme, rosemary, sea salt and black pepper.

Toss until the chicken is evenly coated.

Cover and refrigerate for approximately 30 minutes.

2. Bake the Chicken

Preheat the oven to 375°F.

Transfer the marinated chicken to a baking dish or pan, spreading the pieces out evenly.

Bake for approximately 25–35 minutes, stirring halfway through, until the chicken is fully cooked.

3. Prepare the Rice

While the chicken cooks, prepare the jasmine rice according to your preferred method.

You'll need approximately 4 cups cooked rice for the bowls.

4. Make the Homemade Tzatziki

Add the Greek yogurt, lemon juice, minced garlic, chopped cucumber and fresh dill to a bowl.

Stir until combined.

Taste and add additional dill if desired.

Refrigerate until ready to serve.

5. Assemble the Bowls

Divide the warm jasmine rice between bowls.

Top with the herb chicken, cucumber, cherry tomatoes, red onion and Kalamata olives.

Finish each bowl with a generous spoonful of homemade tzatziki.

Add any additional toppings you love and serve.

Frequently Asked Questions

Can I Make Greek Chicken and Rice Bowls Ahead of Time?

Yes. This recipe works particularly well for meal prep.

Store the chicken and rice separately from the fresh vegetables and tzatziki. Reheat only the chicken and rice, then add the cold toppings before serving.

Can I Make the Tzatziki Ahead of Time?

Yes. You can prepare the tzatziki ahead and keep it covered in the refrigerator until you're ready to assemble the bowls.

Can I Use Chicken Thighs Instead of Chicken Breasts?

Boneless chicken thighs should work as an alternative, although cooking time may differ. Make sure the chicken is fully cooked before serving.

What Can I Substitute for Jasmine Rice?

You can use another rice you enjoy if you don't have jasmine rice. The finished flavor and texture will be slightly different, but the toppings and herb chicken are flexible enough to work with other rice varieties.

Can I Add Feta?

Absolutely. Feta isn't part of my original recipe, but its salty, creamy flavor would be delicious with the chicken, vegetables, olives and tzatziki.

How Do I Keep Homemade Tzatziki From Getting Watery?

Cucumber naturally contains a lot of water. If yours seems particularly juicy after chopping, blot away some of the excess moisture before mixing it with the Greek yogurt.

More Easy Rice Bowl Recipes

If you're looking for another easy dinner after this one, try:

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice, salmon, avocado, edamame and vegetables with a creamy peanut-chili dressing.

Sweet & Spicy Salmon Bowls

Another colorful rice bowl with salmon and plenty of flavor.

Pork Banh Mi Bowl

A completely different flavor profile but another great bowl-style dinner.

Save This Recipe

These Greek Chicken and Rice Bowls are exactly the kind of dinner I love having in my rotation: simple ingredients, lots of fresh flavor and enough flexibility that everyone can make their bowl a little differently.

I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Weeknight dinner doesn't have to be elaborate to be something everyone looks forward to.

I love meals like this because I can put warm chicken and rice on the table alongside bowls of fresh toppings and let everyone make theirs exactly how they like it. And somehow, adding a homemade sauce always makes a simple dinner feel a little more special.

I hope this becomes one of those easy recipes you keep tucked away for the nights when you want something fresh, filling and really delicious without spending the entire evening in the kitchen.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

13 Best Pumpkin Recipes to Make This Fall

From cozy pumpkin coffee cake and soft pumpkin cookies to overnight oats, creamy pasta and pumpkin tiramisu, these are some of my favorite sweet and savory pumpkin recipes for fall.

There’s something about the first pumpkin recipe of the year that makes it officially feel like fall in our kitchen.

Over the years, I’ve made pumpkin into just about everything — cookies, cakes, breakfast recipes, cocktails and even a creamy pasta dinner. So instead of making you search through the blog for all of them, I wanted to gather some of my favorites into one place.

These 13 pumpkin recipes include a little bit of everything. There are easy treats to bake with the kids, cozy recipes for slow fall mornings, desserts worthy of Thanksgiving and even a savory pumpkin dinner when you want something completely different.

If you have a can of pumpkin waiting in the pantry, start here.

What Can You Make With Pumpkin?

Pumpkin is one of those ingredients that can go in so many directions. Pair it with cinnamon, brown sugar and warm spices and it instantly feels like fall baking, but pumpkin is just as good in savory recipes with cheese, herbs and sausage.

In this collection you'll find:

• Pumpkin cookies and bars

• Cakes, muffins and sweet breads

• Fall breakfast recipes

• Pumpkin desserts

• A pumpkin cocktail

• A savory pumpkin pasta

Most importantly, these are recipes that have actually made their way into my kitchen over the years — and several have become recipes I look forward to making again when fall comes around.

Here are 13 to save for the season.

1. Pumpkin Molasses Cookies

If you want a cookie that tastes unmistakably like fall, start with these Pumpkin Molasses Cookies.

Pumpkin and molasses make them soft and chewy, while cinnamon, ginger and cloves bring in all of those warm flavors I want once fall baking begins. They're especially good with a cup of coffee or cider and make such a cozy afternoon treat.

And there's a reason I'm putting these first: if you have any left over, you can use them again in the pumpkin ice cream further down this list.

→ GET THE RECIPE: Pumpkin Molasses Cookies

2. Pumpkin Sugar Cookies

These Pumpkin Sugar Cookies are one of the newest additions to my fall recipe collection, and they're such a fun one to make when pumpkin season begins.

They have that classic soft sugar-cookie feel with a seasonal pumpkin twist, making them perfect for everything from an afternoon of fall baking to Halloween and Thanksgiving treats.

They're also such a sweet recipe to make with little helpers in the kitchen.

→ GET THE RECIPE: Pumpkin Sugar Cookies

3. Pumpkin Chocolate Chunk Loaf

Pumpkin bread gets even better when you add plenty of chocolate.

This Pumpkin Chocolate Chunk Loaf is moist, warmly spiced and filled with pockets of melted chocolate. Serve a slice alongside your morning coffee, pack it up for an afternoon treat or warm it slightly for dessert.

You can use milk or dark chocolate depending on what you love — or whatever happens to already be in the pantry.

→ GET THE RECIPE: Pumpkin Chocolate Chunk Loaf

4. Pumpkin Espresso Martini

Pumpkin recipes don't have to stop at baking.

This Pumpkin Espresso Martini combines espresso, pumpkin and warm fall flavors for a seasonal spin on a classic espresso martini. It's a fun cocktail for fall dinner parties, Halloween gatherings or Thanksgiving when you want to serve something a little more special after dinner.

Finish it with a sprinkle of cinnamon or nutmeg and a few coffee beans for that cocktail-bar finishing touch.

→ GET THE RECIPE: Pumpkin Espresso Martini

5. Pumpkin Cream Cheese Muffins with Streusel Topping

There is a lot happening in these Pumpkin Cream Cheese Muffins, in the very best way.

You get soft pumpkin muffins, a creamy cheesecake-style center and buttery streusel on top. They're somewhere between breakfast and dessert, which is exactly where some of my favorite fall baking recipes belong.

Make them for a slow weekend breakfast or add them to a fall brunch spread.

→ GET THE RECIPE: Pumpkin Cream Cheese Muffins with Streusel Topping

6. Pumpkin Ice Cream Recipe with Pumpkin Molasses Cookie Chunks

Remember those Pumpkin Molasses Cookies from the beginning?

This is what you can make with the leftovers.

My Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks takes pumpkin ice cream and folds in pieces of those soft, spiced cookies for a fall dessert that's completely different from the usual pumpkin pie.

It's also a fun way to turn one fall baking day into two separate desserts.

→ GET THE RECIPE: Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

7. Pumpkin Pie Overnight Oats with A Hard Chocolate Top

For the pumpkin lovers who want to start before dessert, these Pumpkin Pie Overnight Oats bring fall flavor straight to breakfast.

The oats have the cozy pumpkin-pie flavors you expect, but my favorite part is the hard chocolate shell on top. Crack through the chocolate to get to the creamy pumpkin oats underneath.

Prep them the night before and breakfast is already waiting in the refrigerator the next morning.

→ GET THE RECIPE: Pumpkin Pie Overnight Oats with a Chocolate Shell

8. Brown Butter Pumpkin & Chocolate Chip Cookie Skillet

Brown butter, pumpkin and chocolate in one warm skillet is pretty hard to beat.

This Brown Butter Pumpkin Chocolate Chip Cookie Skillet is baked until the edges are golden while the center stays soft and gooey. The brown butter adds that deep, nutty flavor that works so well with pumpkin and chocolate.

Serve it warm from the oven with vanilla ice cream on top and let everyone dig in.

→ GET THE RECIPE: Brown Butter Pumpkin Chocolate Chip Cookie Skillet

9. Pumpkin Cinnamon Rolls with Cream Cheese Icing

If there's ever a season for homemade cinnamon rolls, it's fall.

These Pumpkin Cinnamon Rolls with Cream Cheese Icing take one of my favorite breakfast treats and give it a pumpkin-season spin. They're soft, sweet and filled with those warm flavors that make the entire kitchen smell amazing while they're baking.

Save these for a cozy weekend morning, fall brunch or holiday breakfast.

→ GET THE RECIPE: Pumpkin Cinnamon Rolls with Cream Cheese Icing

10. Pumpkin Coffee Cake with Pecan Crumble

This Pumpkin Coffee Cake with Pecan Crumble is one of those recipes that works just as well for breakfast as it does sitting on the counter for everyone to sneak a piece throughout the afternoon.

The pumpkin cake is soft and moist, while the buttery pecan crumble gives the top a little crunch.

It's especially good alongside a hot cup of coffee — hence the name — and makes a beautiful addition to a fall brunch.

→ GET THE RECIPE: Pumpkin Coffee Cake with Pecan Crumble

11. Pumpkin Swirl Brownies

If you can't decide whether you're craving chocolate or pumpkin, don't.

These Pumpkin Swirl Brownies combine rich chocolate brownie batter with a warmly spiced pumpkin mixture, swirled together before baking. The marbled top makes them particularly pretty for fall entertaining, but they're just as welcome for an ordinary night at home.

Chocolate may not be the first flavor you think of when you hear “pumpkin spice,” but these make a very good argument for the combination.

→ GET THE RECIPE: Pumpkin Swirl Brownies

12. Baked Burrata Pumpkin Ziti with Pork Sausage

Finally, something savory.

This Baked Burrata Pumpkin Ziti with Pork Sausage is for the nights when you want pumpkin season to make its way onto the dinner table, too.

Pumpkin sauce, pasta, pork sausage and creamy burrata come together in a hearty baked pasta that's especially good once the evenings start getting colder. If you've only ever used pumpkin for baking, this is a fun way to try it in a completely different direction.

→ GET THE RECIPE: Baked Burrata Pumpkin Ziti with Pork Sausage

13. Pumpkin Tiramisu

And we're ending with one that feels worthy of the holiday table.

This Pumpkin Tiramisu gives the classic Italian dessert a fall-inspired twist with pumpkin, mascarpone, warm spices and coffee-soaked ladyfingers.

It's creamy, rich and beautiful enough to serve for Thanksgiving, but you can also prepare it ahead of time — which is exactly the kind of dessert I appreciate when I'm hosting.

→ GET THE RECIPE: Pumpkin Tiramisu

Which Pumpkin Recipe Should You Make First?

If you're staring at this list wondering where to begin, here's how I'd choose:

For a cozy fall breakfast:
Pumpkin Coffee Cake or Pumpkin Cinnamon Rolls

For baking with the kids:
Pumpkin Sugar Cookies

For the chocolate lover:
Pumpkin Swirl Brownies or Brown Butter Pumpkin Chocolate Chip Cookie Skillet

For an easy make-ahead breakfast:
Pumpkin Pie Overnight Oats

For fall entertaining:
Pumpkin Espresso Martinis

For a cozy dinner:
Baked Burrata Pumpkin Ziti

For Thanksgiving dessert:
Pumpkin Tiramisu

For something completely different:
Pumpkin Ice Cream with Pumpkin Molasses Cookie Chunks

My Favorite Pumpkin Baking Tips

A few little things make pumpkin recipes even better:

Don't confuse pumpkin purée with pumpkin pie filling. Unless a recipe specifically calls for pie filling, you generally want plain pumpkin purée so you can control the sweetness and spices yourself.

Measure the pumpkin according to the individual recipe. A little extra pumpkin can change the moisture level of baked goods more than you might expect.

Give warm spices a chance to shine. Cinnamon, ginger, cloves and nutmeg are some of the flavors that pair especially well with pumpkin.

Don't forget the chocolate. Pumpkin and chocolate are such a good combination, especially in the loaf, brownies and cookie skillet in this collection.

Save your leftovers. The Pumpkin Molasses Cookies becoming cookie chunks for Pumpkin Ice Cream might be my favorite example in this entire roundup.

Shop My Fall Baking Favorites

My favorite pieces I use in every recipe:

• Mixing bowls

• Measuring Cups

• Wooden Spoons

More Fall Recipes to Make This Season

Once pumpkin season starts, there are plenty of other fall recipes worth bringing back into the kitchen.

My picks would be:

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts
A savory fall recipe with crisp apples, bacon, feta and maple walnuts.

Apple Pie Overnight Oats
A make-ahead breakfast filled with cinnamon apples and maple flavor.

Walnut Chicken Stuffed Pumpkins
One of the more unique savory recipes to make when pumpkins are in season.

Blood Orange & Rosé Sangria

Perfect for cozy evenings and festive celebrations.

A Note From Amanda

I love having posts like this to come back to when a new season begins. Instead of trying to remember which pumpkin recipe I made a few years ago or searching through old posts, they're all here in one place.

Some are recipes for slow fall mornings, some are meant for sharing around the table, and some are simply an excuse to open that first can of pumpkin and make the kitchen smell like fall.

I hope you find a few to make this season — and maybe one that becomes a recipe you come back to every fall.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Pumpkin Tiramisu with Espresso and Mascarpone

Pumpkin Tiramisu with Espresso and Mascarpone

Espresso-soaked ladyfingers layered with creamy pumpkin mascarpone filling and finished with cocoa and pumpkin spice for a beautiful make-ahead fall dessert.

Pumpkin season has a way of finding its way into just about everything in my kitchen, and this Pumpkin Tiramisu is one of my favorite ways to turn those cozy fall flavors into a dessert that feels a little more special.

It starts with ladyfingers quickly dipped in sweetened, pumpkin-spiced espresso. They're layered with a rich mascarpone filling made with pumpkin purée, pumpkin pie spice and freshly whipped cream, then the entire dessert chills until all of those layers come together.

The result is creamy and rich with plenty of coffee flavor, but still unmistakably fall.

And possibly my favorite part? You can make it ahead. Give it at least four hours in the refrigerator before serving, or prepare it the night before Thanksgiving or a fall dinner party and have dessert completely taken care of before your guests arrive. The original recipe calls for at least four hours of chilling after assembly.

Skip to the Recipe

Why You'll Love This Pumpkin Tiramisu

It's a fun twist on classic tiramisu. You still get mascarpone, espresso-soaked ladyfingers and cocoa, with pumpkin and pumpkin pie spice bringing in the fall flavor.

It's made for pumpkin and coffee lovers. The pumpkin doesn't replace the espresso flavor — the two work together.

You can make it ahead. Assemble it earlier in the day or the night before and let the refrigerator do the rest.

There's no last-minute baking. Once the components are prepared and layered, the dessert simply needs to chill.

It's beautiful enough for Thanksgiving. The layers and cocoa-dusted top make this one of those desserts that looks impressive without needing elaborate decorating.

What Is Pumpkin Tiramisu?

Traditional tiramisu is an Italian dessert built around layers of coffee-soaked ladyfingers and a creamy mascarpone mixture.

This recipe is a fall-inspired variation rather than a traditional Italian tiramisu. I add pumpkin purée and pumpkin pie spice to the mascarpone filling and another touch of pumpkin pie spice to the espresso mixture.

The top is finished simply with cocoa powder and a little more pumpkin spice.

You still get the creamy mascarpone, tender coffee-soaked ladyfingers and cocoa that make tiramisu so good, but with a seasonal pumpkin layer running through it.

Pumpkin Tiramisu Ingredients

There aren't many complicated ingredients here, but a few are especially important.

Ladyfingers

Ladyfingers — also called savoiardi — are light sponge biscuits traditionally used for tiramisu. Their dry, airy texture makes them especially good at absorbing espresso while still providing structure for the layers.

For this recipe, you'll need 2 packages of ladyfingers.

Mascarpone Cheese

Mascarpone gives tiramisu its signature rich and creamy texture. You'll use 16 ounces in this recipe.

Pumpkin Purée

Use ½ cup plain pumpkin purée, not pumpkin pie filling. The pumpkin gets mixed directly into the mascarpone layer.

Espresso

You'll need ¾ cup cooled espresso for dipping the ladyfingers.

Let it cool before you begin assembling the tiramisu.

Pumpkin Pie Spice

Pumpkin pie spice is used in several parts of the dessert: in the pumpkin mascarpone filling, in the espresso mixture and as part of the finishing dusting on top.

Heavy Whipping Cream

Whipping the cream separately until stiff peaks form gives the pumpkin mascarpone layer a lighter texture once it's folded together.

How to Make Pumpkin Tiramisu

There are a few separate components, but none of them are particularly complicated. I find it easiest to prepare everything first and then assemble the tiramisu all at once.

1. Cook the Egg Yolks and Sugar

Add 3 room-temperature egg yolks and ⅔ cup granulated sugar to a heat-safe bowl and whisk until combined.

Place the bowl over a saucepan of simmering water, making sure the bottom of the bowl doesn't touch the water.

Continue whisking the mixture constantly until it thickens and feels hot to the touch, approximately 10 minutes. Constant whisking also prevents a film from developing over the top.

Remove the bowl from the heat and allow the mixture to cool to room temperature.

Amanda's Tip

Don't walk away from the egg mixture while it's over the simmering water. Keep whisking the entire time. You want it to thicken gently without the bowl touching the water underneath.

2. Whip the Heavy Cream

In a separate bowl, whip ¾ cup cold heavy whipping cream with a hand mixer until stiff peaks form.

Place the whipped cream in the refrigerator while you prepare the mascarpone mixture.

3. Make the Pumpkin Mascarpone Filling

In a third bowl, mix the mascarpone until smooth.

Whisk in the cooled egg mixture until everything is combined, being careful not to overmix it to the point that it becomes runny.

Add the pumpkin purée and pumpkin pie spice.

Finally, gently fold in the cold whipped cream until the filling is fully incorporated.

This is what creates that thick, creamy pumpkin layer between the espresso-soaked ladyfingers.

4. Make the Pumpkin-Spiced Espresso

Add the cooled espresso to a wide, shallow bowl with:

• 2 tablespoons granulated sugar

• ½ teaspoon pumpkin pie spice

Stir until the sugar dissolves.

A wide bowl makes dipping the ladyfingers much easier.

How Long Should You Dip Ladyfingers for Tiramisu?

This little step can make a big difference.

You want the ladyfingers to absorb the espresso, but you don't want to leave them sitting in it.

Dip each ladyfinger into the espresso mixture for no more than about one second per side, making sure it gets coated, and then immediately transfer it to your baking dish. That's the timing used in the original recipe.

If they're soaked for too long, they'll become overly soft before the tiramisu has even had time to chill.

Quick dip → flip → quick dip → into the pan.

5. Assemble the Pumpkin Tiramisu

Arrange the dipped ladyfingers in a single layer across the bottom of your dish. Fit them together so the bottom is completely covered.

Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.

Then repeat:

Espresso-soaked ladyfingers → pumpkin mascarpone filling.

Smooth the top, cover the dish and place it in the refrigerator. The original method uses two layers and calls for refrigerating the assembled tiramisu for four hours before serving.

Shop the Pan I Use

I make my tiramisu in my 360 Cookware Bake & Roast Pan — the same pan referenced in my original recipe.

How Long Does Pumpkin Tiramisu Need to Chill?

Give your tiramisu at least 4 hours in the refrigerator before serving.

This gives the dessert time to set and allows the espresso-soaked ladyfingers and creamy pumpkin mascarpone layers to come together.

You can also prepare it the night before, which is one of the reasons I love this dessert for entertaining.

Finish with Cocoa and Pumpkin Spice

Once the tiramisu has chilled, finish the top with 2 tablespoons cocoa powder and ¼ teaspoon pumpkin spice seasoning.

That simple dusting gives you the classic cocoa finish while tying the top back into the pumpkin-spiced filling underneath.

Then slice, serve and enjoy.

Make Pumpkin Tiramisu Ahead for Thanksgiving

This may be my favorite reason to make this for Thanksgiving.

The dessert needs refrigerator time anyway, so there's no benefit to waiting until the last minute to prepare it.

Make the tiramisu the day before, cover it and refrigerate it overnight. Then you have one less thing to think about while you're making everything else for Thanksgiving dinner.

I'd wait to give the top its final cocoa and pumpkin-spice dusting until closer to serving so it looks freshly finished.

Amanda's Quick Tips for the Best Pumpkin Tiramisu

Cool the espresso. Don't dip your ladyfingers into piping-hot espresso.

Dip quickly. About one second per side is enough.

Let the cooked egg mixture cool. It should come back to room temperature before you combine it with the mascarpone.

Don't overmix the mascarpone filling. Once everything is smooth and incorporated, stop mixing.

Fold in the whipped cream. Don't aggressively beat it into the filling.

Plan for at least four hours of chilling. This isn't a dessert to assemble right before dinner.

Overnight is even easier for entertaining. Get dessert out of the way the day before.

What to Serve with Pumpkin Tiramisu

Because tiramisu already has coffee incorporated into the dessert, serving it with a fresh cup of coffee or espresso is an obvious choice.

For a fall dinner party, I also love the idea of ending the night with Pumpkin Tiramisu while serving Pumpkin Espresso Martinis for anyone who wants a cocktail.

And if you're planning your fall baking list, I just gathered 13 of my favorite pumpkin recipes in one place, from cookies and cinnamon rolls to pumpkin coffee cake, brownies and savory pumpkin pasta.

Shop My Fall Baking Favorites

These are the kitchen and baking pieces I reach for throughout fall baking season.

Pumpkin Tiramisu Recipe

Ingredients

Pumpkin Mascarpone Filling

• 3 large egg yolks, room temperature

• ⅔ cup granulated sugar

• ¾ cup cold heavy whipping cream

• 16 ounces mascarpone cheese

• 1 teaspoon vanilla extract

• 2 teaspoons pumpkin pie spice

• ½ cup pumpkin purée

Espresso Ladyfingers

• ¾ cup espresso, cooled

• 2 tablespoons granulated sugar

• ½ teaspoon pumpkin pie spice

• 2 packages ladyfingers

For Finishing

• 2 tablespoons cocoa powder

• ¼ teaspoon pumpkin spice seasoning

These quantities preserve the original recipe exactly.

Instructions

1. Prepare the Egg Mixture

In a heat-safe bowl, whisk together the egg yolks and ⅔ cup granulated sugar until well combined.

Place the bowl over a saucepan of simmering water, making sure the bowl doesn't touch the water.

Whisk continuously until the mixture thickens and feels hot to the touch, approximately 10 minutes.

Remove from the heat and allow it to cool to room temperature.

2. Whip the Cream

Add the cold heavy whipping cream to a separate bowl.

Using a hand mixer, whip until stiff peaks form.

Place in the refrigerator to keep cold while you prepare the mascarpone.

3. Make the Pumpkin Mascarpone Filling

In another bowl, mix the mascarpone until smooth.

Whisk in the cooled egg mixture until combined, taking care not to overmix.

Add the vanilla extract, pumpkin pie spice and pumpkin purée and mix until incorporated.

Gently fold in the whipped cream until evenly combined.

4. Prepare the Espresso Mixture

Pour the cooled espresso into a wide bowl.

Add 2 tablespoons granulated sugar and ½ teaspoon pumpkin pie spice. Stir until the sugar has dissolved.

5. Build the First Layer

Quickly dip each ladyfinger into the espresso mixture for no more than approximately one second per side.

Arrange the dipped ladyfingers in a single layer across the bottom of your dish.

Spread half of the pumpkin mascarpone filling evenly over the ladyfingers.

6. Repeat

Add another layer of quickly dipped ladyfingers followed by the remaining pumpkin mascarpone mixture.

Smooth the top.

Cover and refrigerate for at least 4 hours before serving.

7. Finish and Serve

Before serving, dust the top with the cocoa powder and pumpkin spice.

Slice and enjoy.

Frequently Asked Questions

Can I make Pumpkin Tiramisu the night before?

Yes. In fact, this is one of my favorite things about the recipe. It needs at least four hours to chill, so making it the night before works especially well when you're serving it for a holiday or dinner party.

Do I need to use espresso?

Espresso is what the original recipe uses and gives the ladyfingers their coffee flavor. The recipe calls for ¾ cup cooled espresso.

How long should I dip the ladyfingers?

Very quickly — approximately one second on each side. You want them saturated with flavor without allowing them to sit in the liquid and become overly soft.

Is this a traditional Italian tiramisu?

No. This is my fall-inspired pumpkin variation on tiramisu. It uses recognizable tiramisu ingredients like mascarpone, ladyfingers, espresso and cocoa while adding pumpkin purée and pumpkin pie spice.

Can I make Pumpkin Tiramisu for Thanksgiving?

Absolutely. It's especially convenient for Thanksgiving because you can assemble it ahead of time and leave it in the refrigerator while you prepare the rest of dinner.

How should I store leftovers?

Keep leftover Pumpkin Tiramisu covered and refrigerated.

More Pumpkin Recipes for Fall

13 Best Pumpkin Recipes to Make This Fall

Pumpkin Molasses Cookies

Pumpkin Coffee Cake with Pecan Crumble

Pumpkin Sugar Cookies

Pumpkin Espresso Martini

Save This Recipe

Whether you're making this for Thanksgiving, a fall dinner party or simply because pumpkin and coffee sounded too good to resist, save the recipe card below so it's easy to come back to whenever you're ready to make it.

A Note From Amanda

Some of my favorite recipes are the ones that take something we already love and give it just enough of a seasonal twist to make it feel new again.

Tiramisu already has so many of my favorite things — espresso, mascarpone, layers of ladyfingers and that dusting of cocoa on top. Adding pumpkin and warm spices makes it feel right at home on a fall table.

And because it can be waiting in the refrigerator before everyone arrives, it's exactly the kind of dessert I love for gathering around the table.

I hope it becomes one you look forward to making when pumpkin season comes around, too.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Banana Chocolate Chip Cake with Whipped Chocolate Ganache

Moist banana cake filled with chocolate chips and layered with fluffy whipped chocolate ganache for a rich banana-and-chocolate dessert.

There are some recipes that seem to start with one very specific kitchen situation: a bunch of bananas sitting on the counter getting a little too ripe.

And while banana bread is always a good answer, sometimes those bananas deserve to become cake.

This Banana Chocolate Chip Cake combines a soft banana cake with plenty of chocolate chips and a rich whipped chocolate ganache. The banana keeps the cake moist while chocolate runs throughout the layers, and the fluffy ganache turns it into a dessert that feels special enough for a birthday or gathering.

It's banana and chocolate in one very decadent cake — and a pretty good reason to let those bananas sit on the counter for another day.

Skip to the Recipe

Why You'll Love This Banana Chocolate Chip Cake

It's incredibly moist. Overripe bananas, brown butter and heavy cream give the cake a soft, rich texture.

Banana and chocolate belong together. Chocolate chips are baked right into the cake, and there's even more chocolate in the ganache.

The frosting is different from traditional buttercream. Instead of a standard chocolate frosting, this cake is covered in whipped chocolate ganache made from chocolate and heavy whipping cream.

You can make it as a two- or four-layer cake. The same batter can be divided between two standard cake pans or four pans for thinner layers.

It's the perfect use for overripe bananas. The browner and softer those forgotten bananas become, the better excuse you have to make cake.

Why Overripe Bananas Are Best for Banana Cake

If your bananas are covered in brown spots and looking a little past their prime for snacking, don't throw them away.

Those are the bananas I want for this cake.

As bananas ripen, they become softer and sweeter, which makes them easy to mash and incorporate into cake batter. That ripe banana flavor also comes through much more strongly than it would with firm yellow bananas.

For this recipe, you'll need 4–5 overripe bananas.

If I know I won't use my ripe bananas right away, I'll also freeze them for another baking day.

Banana Chocolate Chip Cake Ingredients

This cake uses familiar baking ingredients, but there are a few that really make the recipe what it is.

Overripe Bananas

You'll need 4–5 large overripe bananas. The softer and more spotted they are, the easier they'll be to mash into the cake batter.

Brown Butter

This cake uses 1 cup brown butter rather than plain melted butter.

Browning the butter adds a deeper, toasted flavor that works especially well with banana and chocolate.

Cake Flour

You'll need 2¼ cups cake flour.

Cake flour helps give the finished layers a softer cake texture.

Chocolate Chips

There are 1½ cups chocolate chips in the recipe. One cup gets folded into the batter, while the remaining ½ cup is sprinkled over the cake before baking.

Heavy Cream

Heavy cream appears in both parts of this recipe.

You'll use 1 cup in the banana cake and another 2 cups heavy whipping cream for the chocolate ganache.

Chocolate Melts

The whipped ganache uses 16 ounces chocolate melts with the heavy whipping cream.

How to Make Banana Chocolate Chip Cake

1. Prepare Your Cake Pans

Preheat your oven to 350°F.

Oil two 8- or 9-inch round cake pans and set them aside.

You can also divide the batter between four pans if you'd like a taller four-layer cake.

2. Mash the Bananas

Add the overripe bananas to a large mixing bowl and mash them well.

Add the eggs, heavy cream, melted brown butter and vanilla and mix until everything is completely combined.

3. Add the Dry Ingredients

In a separate bowl, combine the cake flour, sugar, baking powder and sea salt.

Add the dry ingredients to the banana mixture and blend with a hand mixer until the batter comes together.

Fold in 1 cup of the chocolate chips.

Amanda's Tip

Once the dry and wet ingredients come together, mix only until everything is well incorporated. There's no need to keep beating the cake batter once it's smooth.

4. Bake the Banana Cake

Divide the batter evenly between your prepared cake pans.

Sprinkle the remaining ½ cup chocolate chips over the batter.

For two 8- or 9-inch cake layers, bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

If you're making four thinner layers, the original recipe calls for approximately 10–12 minutes, checking for doneness with a toothpick.

How to Make Whipped Chocolate Ganache Frosting

This is what takes the cake from a simple chocolate chip banana cake to something a little more special.

And unlike traditional ganache that's poured over a cake while glossy and fluid, we're going to cool and whip this ganache so it becomes light enough to spread between and around the cake layers.

You'll need just:

• 16 ounces chocolate melts

• 2 cups heavy whipping cream

These are the quantities from the original recipe.

1. Heat the Cream

Heat the heavy whipping cream in a saucepan until it is nearly boiling.

You want it very hot, but there's no need to bring it to a rolling boil.

2. Pour Over the Chocolate

Place the chocolate melts in a heat-safe bowl and pour the hot cream over them.

Allow the mixture to sit untouched for 2–3 minutes.

Then gently stir until the chocolate has completely melted and the ganache is smooth.

3. Cool Completely

Set the ganache aside and allow it to cool completely for approximately 2 hours.

This step is important because we're going to whip the ganache rather than pour it over the cake.

4. Whip the Ganache

Once completely cooled, use a hand mixer or stand mixer to whip the ganache until it becomes light and fluffy. I use my hand mixer for this step because it makes it easy to whip the ganache until it's light and fluffy.

The full ganache recipe makes enough to fill the cake and frost the outside. If you're only planning to use ganache between the layers or on top, the original recipe notes that you can cut the ganache recipe in half.

Let the Cake Layers Cool Completely

Once the cakes are finished baking, let them cool in their pans for approximately 15 minutes.

Transfer the layers to a cooling rack and allow them to cool for another 15–30 minutes, or until they're completely cool and your whipped ganache is ready.

Don't rush this part.

Frosting a warm cake with whipped ganache is a recipe for a very messy cake. Give both components the time they need to cool before you start assembling.

How to Assemble the Cake

Place your first banana cake layer on a cake plate or stand.

Spread a generous layer of whipped chocolate ganache over the top.

Add your second cake layer and finish with more ganache.

You can keep the frosting simple with chocolate ganache between the layers and across the top, or cover the entire outside of the cake like I did here.

Finish with chocolate shavings if you'd like, then slice and serve.

Two Layers or Four?

One thing I love about this recipe is that you can change the presentation depending on the occasion.

For a classic cake, divide the batter between two 8- or 9-inch round cake pans and bake for 22–27 minutes.

For a taller cake with more ganache between each bite, divide the batter between four cake pans. Those thinner layers bake much faster, so begin checking them around 10–12 minutes.

Either way, use the toothpick test rather than relying solely on the clock.

Can I Use Frozen Bananas?

Yes. If you've been saving overripe bananas in the freezer, you can use them for this cake.

Let the bananas thaw completely before mashing them.

If they've released a significant amount of excess liquid while thawing, drain that excess liquid before adding the bananas to your batter.

It's one of my favorite ways to keep overripe bananas from going to waste — freeze them now and turn them into cake later.

Tips for the Best Banana Chocolate Chip Cake

Use truly ripe bananas. Brown spots are a good thing here.

Let the brown butter cool slightly. You don't want extremely hot butter going directly into your eggs.

Don't forget to reserve some chocolate chips. One cup goes into the batter and the remaining ½ cup goes over the top before baking.

Don't overbake the cake. Begin checking within the recipe's baking window and use a toothpick to determine when it's ready.

Cool the cake completely before frosting. Warm cake and whipped ganache are not friends.

Give the ganache its full cooling time. It needs to cool before you whip it into that light, fluffy frosting.

Shop My Cake Baking Favorites

These are some of the baking tools I reach for when I'm making layer cakes at home.

Banana Chocolate Chip Cake with Whipped Chocolate Ganache

Ingredients

Banana Chocolate Chip Cake

• 4 large eggs

• 1 cup heavy cream

• 2 tablespoons melted butter

• 3 teaspoons vanilla

• 1½ cups granulated sugar

• 2¼ cups cake flour

• 1 tablespoon baking powder

• ¾ teaspoon sea salt

• 1 cup brown butter

• 4–5 overripe bananas

• 1½ cups chocolate chips

Whipped Chocolate Ganache

• 16 ounces chocolate melts

• 2 cups heavy whipping cream

Instructions

1. Prepare the Pans

Preheat oven to 350°F.

Oil two 8- or 9-inch round cake pans.

2. Make the Banana Mixture

Mash the overripe bananas in a large mixing bowl.

Add the eggs, heavy cream, brown butter and vanilla. Blend until completely combined.

3. Add the Dry Ingredients

In a separate bowl, combine the sugar, cake flour, baking powder and sea salt.

Add the dry ingredients to the wet ingredients and mix until combined.

Fold in 1 cup chocolate chips.

4. Bake

Divide the batter evenly between the prepared pans.

Sprinkle the remaining ½ cup chocolate chips over the batter.

Bake for 22–27 minutes, or until a toothpick inserted into the center comes out clean.

For four thinner cake layers, begin checking the cakes around 10–12 minutes.

5. Make the Whipped Chocolate Ganache

While the cakes bake, place the chocolate melts in a heat-safe bowl.

Heat the heavy whipping cream in a saucepan until nearly boiling and pour it over the chocolate.

Allow it to stand for 2–3 minutes, then stir until completely smooth.

Set aside to cool completely for approximately 2 hours.

Once cooled, whip with a hand or stand mixer until light and fluffy.

6. Cool the Cakes

Allow the finished cakes to cool in their pans for approximately 15 minutes.

Transfer to cooling racks and continue cooling for another 15–30 minutes, or until completely cool.

7. Assemble

Place one cake layer on your serving plate or cake stand.

Spread whipped chocolate ganache over the top.

Add the second layer and frost the top and sides with the remaining ganache.

Finish with chocolate shavings if desired.

Slice, serve and enjoy.

Frequently Asked Questions

What bananas are best for banana cake?

Very ripe or overripe bananas are best. Look for bananas that are soft with plenty of brown spots on their peels.

Can I use frozen bananas?

Yes. Thaw them completely first and drain significant excess liquid before mashing and adding them to the batter.

Can I make this into a four-layer cake?

Yes. Divide the batter between four cake pans instead of two. Because the layers are thinner, the original recipe calls for approximately 10–12 minutes of baking time, or until a toothpick comes out clean.

What is whipped chocolate ganache?

Whipped ganache starts with chocolate and hot heavy cream, just like traditional ganache. For this recipe, the mixture cools completely and is then whipped until it becomes lighter and fluffier, making it easy to spread over a layer cake.

How long does the chocolate ganache need to cool?

The ganache in this recipe cools for approximately 2 hours before being whipped.

Can I make less chocolate ganache?

Yes. The full recipe makes enough ganache to fill and frost the cake. If you only want ganache between the layers or across the top, the original recipe notes that you can cut the ganache recipe in half.

More Cake Recipes to Bake

If you're looking for another cake to make next, here are a few of my favorites.

Banana Cake with Brown Butter Cream Cheese Frosting

Another way to turn overripe bananas into cake, this time paired with rich brown butter cream cheese frosting.

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

A rich chocolate cake with espresso and a bright raspberry cream cheese frosting.

Blueberry Cake with Mascarpone Frosting

A beautiful fruit-forward layer cake finished with creamy mascarpone frosting.

Carrot Sheet Cake with Brown Butter Frosting

A cozy cake with another one of my favorite frosting flavors: brown butter.

Save This Recipe

Whether you're saving a few overripe bananas from going to waste or planning a cake for someone you love, save the recipe card below so it's easy to come back to whenever you're ready to bake.

A Note From Amanda

I think overripe bananas might be one of the best excuses to bake something.

There are always a few sitting on our counter that suddenly go from perfectly yellow to we need to do something with these today, and while I love a classic banana bread, sometimes turning them into a layer cake feels a little more fun.

The banana cake is soft and full of chocolate chips, but that fluffy whipped chocolate ganache is what really makes this one special. It's rich, a little over the top, and exactly the kind of cake meant to be sliced and shared around the table.

I hope the next time you spot a few brown bananas on your counter, you think of this one.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Fresh Tomato Bruschetta with Basil & Parmesan

Fresh tomatoes at the end of summer are one of those ingredients that really don't need much help.

This bruschetta is one of my favorite ways to use them because it's incredibly simple but still feels special enough to put out when we're having people over. Ripe tomatoes are tossed with fresh basil, garlic, extra virgin olive oil, and balsamic vinegar, then spooned over warm, buttery toasted bread and finished with Parmesan.

Skip to the Recipe

It's fresh, garlicky, a little tangy, and exactly the kind of appetizer that disappears from the table faster than you expect.

I originally made this as part of an Italian-inspired dinner built around all of those beautiful summer tomatoes. We had bruschetta to start, followed by salad and lasagna, and I loved carrying those fresh tomato and basil flavors through the meal. That's still one of my favorite ways to serve it, but honestly, a platter of bruschetta and a glass of wine is pretty hard to beat on its own too.

Why You'll Love This Tomato Bruschetta

There is a reason bruschetta is one of those appetizers we come back to again and again.

It uses just a handful of ingredients, comes together quickly, and most of the work can be done before anyone arrives.

I especially love it during tomato season when tomatoes are sweet and flavorful enough to really be the star.

A few more reasons to make it:

• It comes together with simple, fresh ingredients.

• The tomato mixture can be prepared ahead of serving.

• Using both Roma and cherry tomatoes gives the topping great flavor and texture.

• Toasting the bread with butter gives you a crisp, golden base.

• Fresh basil and garlic make the whole thing taste like summer.

• It's easy to make for a larger gathering.

• You can serve the tomato mixture separately and let everyone build their own bruschetta so the bread stays crisp.

Ingredients You'll Need

The ingredient list is short, which means the quality of those ingredients really does make a difference here.

For the Tomato Bruschetta

• 1 pound Roma tomatoes, diced

• 1/2 pound cherry tomatoes, quartered

• 1/2 cup fresh basil leaves, roughly chopped

• 3 garlic cloves, finely minced

• 2 tablespoons extra virgin olive oil

• 1 tablespoon balsamic vinegar

• 1/2 teaspoon sea salt

• Freshly ground black pepper, to taste

• 1/4 cup shaved or freshly grated Parmesan cheese

For the Toasted Bread

• 1 large French baguette or French bread loaf

• 2 tablespoons salted butter, melted

The Best Tomatoes for Bruschetta

Good tomatoes are really what make this recipe.

I like using a combination of Roma tomatoes and cherry tomatoes rather than choosing just one.

Roma tomatoes are meaty and don't release quite as much liquid as some larger slicing tomatoes, which helps keep the bruschetta from becoming watery. Cherry tomatoes bring a little extra sweetness and juiciness.

If you have beautiful heirloom tomatoes from the farmers market or garden, you can absolutely use those too. Just remove some of the excess seeds and juice if they're especially watery.

This is definitely one of those recipes where I would choose the tomatoes that look and smell the best rather than worrying too much about using one exact variety.

How to Make Fresh Tomato Bruschetta

1. Prepare the Tomatoes

Dice the Roma tomatoes into small, bite-sized pieces and quarter the cherry tomatoes.

If your tomatoes are especially juicy, let them sit in a colander for a few minutes to drain away some of the excess liquid. You want them juicy, just not swimming in tomato water.

Add the tomatoes to a medium mixing bowl.

2. Add the Basil and Garlic

Roughly chop the fresh basil and finely mince the garlic.

Add both to the bowl with the tomatoes.

I like having little pieces of basil throughout rather than chopping it so finely that it disappears into the tomatoes.

3. Dress the Bruschetta

Pour the extra virgin olive oil and balsamic vinegar over the tomato mixture.

Season with sea salt and freshly ground black pepper, then gently toss everything together.

Taste and adjust the salt and pepper if needed.

Cover the bowl and refrigerate for about 30 minutes to give the tomatoes, basil, garlic, olive oil, and balsamic a chance to come together.

I wouldn't skip this little rest. The bruschetta tastes noticeably better once everything has had a chance to mingle.

How to Make the Toasted Bread

When you're almost ready to serve, preheat the oven to 400°F.

Slice the baguette into pieces about 1/2-inch thick.

Arrange the slices in a single layer on a rimmed baking sheet and lightly brush the tops with melted salted butter.

Toast for about 3 minutes, flip, lightly brush the second side if needed, and return to the oven for another 3 minutes, or until the bread is lightly golden and crisp around the edges.

Keep an eye on it toward the end. You want the bread crisp enough to hold the juicy tomatoes without becoming hard.

How to Assemble Bruschetta

You have two options here, and I actually use both depending on how I'm serving it.

For a platter like the one pictured, spoon the tomato mixture onto each piece of warm toasted bread shortly before serving.

Let a little of the tomato juice drain from the spoon before adding it to the bread so the crostini stay crisp.

Finish each piece with shaved or freshly grated Parmesan and a little additional fresh basil.

Then arrange everything on a large platter and serve right away.

If I'm making this for a party and don't know exactly when everyone is going to eat, I'll sometimes put the tomato mixture in a pretty serving bowl with the toasted bread alongside it instead.

Everyone can spoon the tomatoes onto their own bread, and you don't have to worry about the bruschetta getting soggy while it sits on the table.

Can I Make Bruschetta Ahead of Time?

You can definitely get a head start, but I wouldn't make the entire assembled bruschetta a day or two ahead.

The tomato mixture actually benefits from resting for about 30 minutes before serving, and you can prepare it a few hours ahead and keep it covered in the refrigerator.

As tomatoes sit, though, they continue releasing liquid and begin losing some of their fresh texture. For that reason, I think this is at its best the day you make it.

The bread can also be sliced ahead of time, but I prefer to toast it closer to serving so it's crisp and warm.

Most importantly, don't spoon the tomatoes onto the toasted bread until you're ready to serve.

How to Keep Bruschetta From Getting Soggy

A few little things make a big difference:

Choose good tomatoes that aren't overly soft. Very ripe tomatoes can release a lot of liquid.

Drain excess tomato juice if necessary. You don't need bone-dry tomatoes, but you also don't want your topping swimming in liquid.

Toast the bread well. That crisp surface helps it stand up to the tomato topping.

Use a slotted spoon if your tomato mixture becomes particularly juicy.

Assemble just before serving. This is the biggest one.

If I'm serving bruschetta for a party where people will be grazing for a while, I prefer keeping the tomatoes and bread separate.

What to Serve With Tomato Bruschetta

Bruschetta makes such an easy beginning to an Italian-inspired dinner.

When I originally made this recipe, I built the meal around tomatoes and served the bruschetta as our appetizer before salad and lasagna.

You could also serve it alongside pasta, grilled chicken, an antipasto board, a simple green salad, or other small bites for an easy dinner with friends.

And in the summer, I love the idea of setting out a big platter with wine and letting it be the beginning of a long dinner outside.

Can I Use a Different Cheese?

Yes.

Parmesan is my favorite here because its salty, nutty flavor adds something to the tomatoes without making the bruschetta feel heavy.

Fresh mozzarella would give you more of a Caprese-style bruschetta, while crumbled feta would make it saltier and a little tangier.

You can also leave the cheese off entirely if you want the tomatoes and basil to be the focus.

Can I Use Balsamic Glaze Instead of Balsamic Vinegar?

I prefer balsamic vinegar in the tomato mixture because it adds acidity without making the bruschetta overly sweet.

If you love balsamic glaze, you can add a very light drizzle over the finished bruschetta just before serving. I would still use the balsamic vinegar in the tomato mixture and treat the glaze as an optional finishing touch rather than a replacement.

How to Store Leftover Bruschetta

Store leftover tomato mixture in an airtight container in the refrigerator for up to 2 days.

The tomatoes will continue to release liquid as they sit, so give everything a gentle stir and drain away excess liquid before serving again.

Store the toasted bread separately at room temperature in an airtight container.

I don't recommend freezing the tomato mixture.

Shop My Kitchen Favorites

A good baking sheet, sharp knife, cutting board, serving platter, and a few pretty serving bowls are the kinds of kitchen pieces I use constantly for simple recipes like this one.

More Recipes to Make Next

If you're in the mood for more tomato-filled or Italian-inspired recipes, here are a few more from my kitchen.

Creamy Basil Tomato Soup

A cozy tomato soup with plenty of fresh basil that's especially good with warm bread alongside it.

Classic Ratatouille

A beautiful way to turn seasonal vegetables and tomatoes into a simple, comforting dish.

Garlic Mushroom & Shrimp Pasta

An easy pasta dinner with garlic, mushrooms, and shrimp that's perfect when you want to carry the Italian-inspired flavors into the main course.

Ready to Make It?

Fresh Tomato Bruschetta is one of those recipes that proves you don't need very many ingredients to make something really good.

Start with ripe tomatoes, add plenty of fresh basil and garlic, give everything a little time to sit together, and pile it onto warm, buttery toasted bread.

It's simple enough for an afternoon snack but pretty enough to be the first thing you put on the table when friends come over.

You can find the easy-to-save version of the recipe in the printable card below.

A Note From Amanda

Some of my favorite recipes are the ones that start with whatever looks especially beautiful and fresh that week.

For this one, it was tomatoes.

There is something about a table filled with ripe tomatoes, bunches of basil, good bread, and people you love that feels like summer in the simplest way. And I think that's why recipes like bruschetta never really need to be complicated.

Give me a warm piece of bread piled high with tomatoes and basil, a little Parmesan on top, and a table where no one is in a hurry to leave, and I'm pretty happy.

I hope you make this one while tomatoes are at their best, and I hope you get to share it around a table with people you love.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Brown Butter Pumpkin Chocolate Chip Oatmeal Pizookie

There are few desserts better than a warm skillet cookie straight from the oven, especially when brown butter, pumpkin, oats, and melty chocolate are involved. This one has crisp edges, a soft and gooey center, and all of those cozy fall flavors in one big cookie made for sharing.

Skip to the Recipe

This is one of those desserts I start craving as soon as fall baking begins. Brown butter has always been one of my favorite flavors to bake with, and pairing it with pumpkin and chocolate just makes sense.

The oats give the cookie a little more texture and chew, while the pumpkin keeps the center soft. Then everything is baked together in a cast-iron skillet so you get those golden edges and the warm, gooey middle that makes a skillet cookie so good.

Serve it warm from the oven with vanilla ice cream melting into the center and a little extra chopped chocolate over the top. Everyone can grab a spoon and dig in, or you can slice it into wedges and serve it individually.

Ingredients You'll Need

For the Brown Butter Pumpkin Oatmeal Skillet Cookie

• 1/2 cup unsalted butter, browned and slightly cooled

• 1/2 cup granulated sugar

• 1/4 cup dark brown sugar, packed

• 1/2 teaspoon pure vanilla extract

• 1 large egg

• 1/4 cup pumpkin puree

• 1 1/4 cups all-purpose flour

• 2 1/2 teaspoons baking powder

• 1/2 teaspoon sea salt

• 1/2 cup old-fashioned rolled oats

• 1/2 cup chocolate chips or chopped chocolate

For Serving

• Vanilla ice cream

• Chopped or shaved chocolate, optional

• Flaky sea salt, optional

How to Make a Pumpkin Chocolate Chip Skillet Cookie

1. Brown the Butter

Add the butter to a light-colored saucepan or skillet over medium heat.

Let it melt completely, then continue cooking as it begins to foam. Stir or swirl the pan frequently. The milk solids will begin turning golden brown and you'll notice that unmistakable toasted, nutty smell.

As soon as the butter is golden brown, remove it from the heat and transfer it to a mixing bowl so it doesn't continue cooking in the hot pan.

Let the brown butter cool slightly before making the cookie dough.

Brown butter was one of the things I loved most about the original recipe—the nutty flavor works especially well with pumpkin and chocolate.

2. Mix the Wet Ingredients

Preheat your oven to 375°F.

Add the granulated sugar and dark brown sugar to the slightly cooled brown butter and mix until combined.

Add the vanilla, egg, and pumpkin puree and mix again until smooth.

Make sure your butter has had a chance to cool before adding the egg. It can still be warm, but you don't want it piping hot.

3. Add the Dry Ingredients

Add the all-purpose flour, baking powder, and sea salt. Mix just until the flour is incorporated. Once you add the flour, avoid overmixing the dough so the finished skillet cookie stays soft.

4. Fold in the Oats and Chocolate

Fold in the old-fashioned oats and chocolate chips or chopped chocolate.

I love chopped chocolate here because you get a mix of little chocolate flecks and bigger melted pockets throughout the cookie, but chocolate chips work just as well.

The oats are important too. They give this cookie more chew and texture against the soft pumpkin center.

5. Bake in the Skillet

Transfer the cookie dough to a cast-iron skillet and gently press it into an even layer.

Bake at 375°F for about 20 minutes, or until the edges are golden and set but the center is still soft.

Don't wait for the center to look completely firm before pulling it from the oven. The skillet stays hot and the cookie will continue setting as it rests.

That slightly underdone-looking center is what gives you the warm, gooey texture you want.

6. Add the Ice Cream

Let the skillet cookie cool for a few minutes—just enough that your ice cream doesn't disappear immediately.

Add scoops of vanilla ice cream right into the center and finish with chopped or shaved chocolate.

Then serve it while everything is still warm.

The Secret Is the Brown Butter

If you're tempted to skip browning the butter and just use melted butter, don't.

Brown butter is what gives this dessert so much of its flavor.

As the butter cooks, the milk solids toast and develop that deep, almost caramel-like nuttiness. Pair that with dark brown sugar, pumpkin, and chocolate and you get a skillet cookie that tastes much more interesting than a standard chocolate chip cookie.

The biggest thing to watch is the color. There's a fairly short window between beautifully browned butter and burnt butter.

Once you see those little golden-brown flecks at the bottom and smell that nutty aroma, take it off the heat.

Why Add Pumpkin to a Skillet Cookie?

Pumpkin does two things here: it gives the cookie that unmistakable fall flavor, but it also adds moisture.

That's part of what makes the center of this skillet cookie so soft.

Make sure you're using pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling already contains sugar and spices and will change the recipe.

And because we're only using 1/4 cup, you'll have pumpkin left in the can—which sounds like a very good excuse to make another pumpkin recipe.

Why Oatmeal Works So Well Here

I love the contrast that oats give this cookie.

Without them, pumpkin can make cookie dough especially soft. Old-fashioned rolled oats add chew and structure without taking away that gooey skillet-cookie center.

I would stick with old-fashioned rolled oats rather than instant oats. They give you a much better texture in the finished cookie.

How Do You Know When a Skillet Cookie Is Done?

This is probably the most important part of the recipe because you don't want to overbake it.

Look at the edges rather than waiting for the center.

The outside should look set and lightly golden, while the center can still look soft when you remove the skillet from the oven.

Remember that cast iron retains a lot of heat. Your cookie doesn't stop cooking the second you take it out of the oven.

If you bake it until the entire center looks completely done, you're much more likely to lose that gooey texture by the time you serve it.

What Size Skillet Should I Use?

For this recipe, I use a 9-inch cast-iron skillet. The size matters because it gives the cookie enough thickness to stay soft and gooey in the center while the edges become golden and crisp.

If you use a larger skillet, the dough will spread into a thinner layer and may bake more quickly. A smaller skillet will create a thicker cookie and may require additional baking time.

For the texture you see in my photos, I recommend sticking with a 9-inch skillet.

The Best Chocolate for a Pumpkin Skillet Cookie

You can absolutely use regular chocolate chips, but chopped chocolate is my favorite for this one.

Chopping a chocolate bar gives you uneven pieces. Some melt into big pools while all those tiny chocolate shards work their way through the dough.

Milk chocolate will make the dessert sweeter, while semisweet or dark chocolate gives you a little more contrast against the pumpkin and brown sugar.

You could even use a combination.

The original recipe intentionally gave the option of chocolate chips or chunks of chocolate, so I'd keep that flexibility.

What to Serve on Top

Vanilla ice cream. Always.

The contrast between the warm skillet cookie and cold vanilla ice cream is what makes this dessert so much fun.

A few chocolate shavings over the top make it especially pretty, and I love the idea of a tiny pinch of flaky sea salt if you're someone who likes that salty-sweet combination.

You could also drizzle a little caramel sauce over the top, but I don't think this cookie needs much. There are already so many good flavors happening between the brown butter, pumpkin, oats, and chocolate.

Can I Make This Ahead?

This is one recipe I really love fresh from the oven.

You can prepare some of the components ahead—brown the butter earlier in the day, measure your dry ingredients, and chop the chocolate—but I would bake the cookie shortly before you plan to serve it.

That way everyone gets the crisp edges, soft center, melted chocolate, and cold ice cream together.

How to Store Leftover Skillet Cookie

If you somehow have leftovers, let the cookie cool completely before storing it.

Cover the skillet tightly or transfer individual pieces to an airtight container and refrigerate for up to 3–4 days, which is also how the original recipe was stored.

To reheat an individual serving, microwave it for about 20–30 seconds, just until warm.

You can also warm leftovers in a 350°F oven for about 5–7 minutes.

Add fresh vanilla ice cream after reheating rather than storing the cookie with the ice cream on top.

Can I Add Nuts?

Absolutely.

Chopped pecans or walnuts would be especially good with the brown butter and pumpkin.

I'd fold them into the dough along with the chocolate and oats. Just keep in mind that adding too many extras can change the texture of the cookie, so I'd keep it to a small handful.

For me, though, the original chocolate-and-oat version is exactly what I want when I'm making this.

A Fall Dessert Made for Sharing

There is something about putting one warm skillet in the middle of the table that feels so much more fun than serving individual cookies.

It's casual. Everyone can grab a spoon. The ice cream starts melting into all of those little pockets of chocolate, and suddenly no one is particularly worried about making perfect slices.

That's exactly the kind of dessert I love for a cozy night at home, but it's also such an easy one to bring out after dinner when you have friends or family over.

Shop My Baking Favorites

These are the kitchen pieces I reach for again and again when I'm baking—from a good cast-iron skillet and mixing bowls to the tools that make brown butter and cookie dough easier.

More Fall Baking Recipes to Make Next

Pumpkin Molasses Cookies

Soft, warmly spiced pumpkin cookies that belong on the fall baking list every year.

Brown Butter Maple Pecan Chocolate Chunk Cookies

If the brown butter is your favorite part of this skillet cookie, make these next.

Brown Butter Caramel Pretzel Cookies

Another brown butter cookie, this time with that salty-sweet combination of caramel and pretzels.

Ready to Make It?

This Brown Butter Pumpkin Chocolate Chip Oatmeal Skillet Cookie is everything I want in a fall dessert: warm brown butter, pumpkin, chewy oats, plenty of chocolate, crisp edges, and a soft center.

And the vanilla ice cream melting into the top might just be the best part.

Make it for a cozy night at home, bring the skillet straight to the table, and serve it while it's still warm.

A Note From Amanda

Fall baking is one of those little things that makes home feel especially good to me.

It's the smell of brown butter on the stove, pumpkin waiting in the fridge for whatever we're making next, and something warm coming out of the oven when everyone is home.

This skillet cookie isn't meant to be perfect or fancy. It's meant to go right in the middle of the table with a few scoops of ice cream and enough spoons for everyone.

And I think those are usually the desserts we remember most anyway.

“Taste and see that the Lord is good.”
Psalm 34:8

Made with love for the people you love.

Decadent Cookie Butter Cupcakes That Will Absolutely Delight Your Taste Buds!

If there's one ingredient that's taken the dessert world by storm, it's cookie butter. This creamy spread has found its way into so many kitchens lately. Now imagine if this delightful spread was infused into a cupcake, creating a dessert that's nostalgic but still innovative.  With every bite of these cupcakes, you'll discover the sweet, spiced essence of cookie butter, integrated into a moist cupcake. No matter what level of baker you are, these cupcakes promise to be a crowd-pleaser.

Skip to the Recipe

This post is sponsored by C&H® Sugar, however all thoughts and opinions are my own. Thank you for supporting the brands that make Amanda Warren Blog possible!

Sugar Used in Recipe

C&H® Baker’s Sugar™ is incorporated to add a sweet and rich depth and moistness to the texture. A small amount of powdered sugar is essential for the frosting, contributing to a smooth and creamy finish. The combination of sugars give a nice balance between sweetness and structure, ensuring that each bite is as good as the next. Adjusting sugar types or amounts can further personalize the sweetness level to individual preferences.

C&H® Sugar, a staple in baking, substantially elevates the sweetness and texture of your Cookie Butter Cupcakes. Known for its quality and consistency, C&H® Sugar ensures your cupcakes will always achieve the perfect balance of flavor and moisture. Using C&H® Baker’s Sugar™ in your recipe enhances the caramelized sweetness, beautifully complementing the rich cookie butter taste. With a heritage spanning over 100 years, C&H® Sugar has established a trusted reputation among home bakers for producing great results. Incorporating C&H® Sugar guarantees a delightful, melt-in-your-mouth experience with every indulgent bite.

Embrace the art of baking with these Cookie Butter Cupcakes. They are a delicious blend of tradition and innovation. As you master this recipe, you'll discover the endless possibilities that cookie butter offers, from its rich flavor to its heartwarming nostalgia. No matter the occasion, these cupcakes are sure to become a cherished favorite. Enjoy experimenting with the many different variations, substitutions, and creative decorations, making each batch uniquely yours. Happy baking!

What is Cookie Butter?

Cookie butter is a creamy, spreadable butter made primarily from crushed cookies, sugar, and oils. Originating in Europe, it has quickly gained popularity worldwide for its unique flavor profile, which perfectly balances sweetness with subtle spice. The spread typically features a base of speculoos cookies, known for their caramelized, spiced taste giving hints of cinnamon and nutmeg. Its versatile nature means cookie butter can easily transition from a breakfast spread to an ingredient in desserts or simply be enjoyed by the spoonful. Its unique combination of textures and flavors makes it a perfect treat for anyone with a sweet tooth.

The allure of Cookie Butter Cupcakes lies in the delicious flavor fusion they offer. By combining the rich, creamy taste of cookie butter with a perfectly moist cupcake base, these treats deliver the best experience with every decadent bite. Despite their sophisticated taste, the recipe for these cupcakes is pretty straightforward, requiring only common ingredients and simple steps, making it easily doable for bakers of all levels. Whether you're hosting a casual family gathering or celebrating a special occasion, these cupcakes are sure to impress and satisfy even the biggest sweet tooths. Filled with cookie butter and topped with a cookie butter frosting, they offer an extra layer of indulgence, while also providing an opportunity for creative fun in the kitchen. Personalize them with unique decorations or flavor variations that reflect your own personal taste.

How to Make Cupcakes

Creating the perfect Cookie Butter Cupcakes starts with gathering all the essential ingredients, including cookie butter, flour, sugar, eggs, baking powder, milk, and butter. Then, preheat your oven and prepare a cupcake pan lined with liners to ensure an easy baking process. Begin by creaming the butter and sugar together until a smooth batter forms, then blend in the eggs and cookie butter. Gradually incorporate the dry ingredients and milk, mixing to achieve a consistent batter. Carefully fill the cupcake liners with this mixture, ensuring even distribution for uniform baking, and bake until the cupcakes are golden brown and cooked through. Once removed from the oven, let them cool off completely before filling with the cookie butter and then lastly apply the rich cookie butter icing, sealing in an indulgent finish.

Tips for the Best Baked Goods

Using high-quality ingredients can make a huge difference in the flavor and texture of your baked goods, so opt for fresh, premium choices whenever possible. I always go to using C&H® Sugar for this recipe because what is a good cupcake without the best sugar out there. Proper measurement of ingredients is key for consistency in results and achieving the desired cupcake texture. Be careful not to overmix the batter, because doing so can result in cupcakes that are too dense instead of the light and fluffy texture you're aiming for. Preheating your oven is essential to ensure even cooking and the perfect rise in your cupcakes. Lastly, make sure your cupcakes are completely cooled before frosting them. This ensures that the frosting does not melt, which allows for the best possible finish.

Substitutions

For those seeking alternative flavors, almond butter or peanut butter can be used in place of cookie butter, offering a different but still delicious profile. A gluten-free flour blend makes a good substitute for those with dietary restrictions, while non-dairy milk alternatives cater to lactose-intolerant or vegan preferences. Consider replacing the butter with coconut oil or avocado oil to modify the cupcakes texture and moisture levels.

Use your creativity by experimenting with various cookie butter flavors to add unique twists to your cupcakes. Incorporate mix-ins like crushed cookies or chocolate chips for added texture and visual appeal. For a nutty variation, replace a portion of the flour with almond or coconut flour. Pair the cupcakes with different frosting options, such as cream cheese or chocolate ganache, for their yummy varying tastes. Infuse the batter with spices like cinnamon or nutmeg to further enhance the cookie butter flavor.

How should I store Cookie Butter Cupcakes to keep them fresh?

To maintain the freshness of your Cookie Butter Cupcakes, store them in an airtight container. If you plan to enjoy them within 2-3 days, keeping them at room temperature will work. For longer storage of up to a week, you'll need to refrigerate the cupcakes. Ensure they have cooled completely before storing to prevent condensation, which could affect the texture. For extended storage, consider freezing the cupcakes for up to three months, then simply thaw them at room temperature before serving.

Ingredients

Cookie Butter:

8 oz cookies (Preferably Biscoff cookies)

1/4 cup whole milk

2 tablespoons C&H® Baker’s Sugar™

2 teaspoons vanilla extract

1/4 teaspoon sea salt

Cupcakes:

3 large eggs

3 large egg whites

1 cup heavy cream

2 tbsp. melted butter

3 tsp. vanilla

1 - 1/2 cup  C&H® Baker’s Sugar™

2-1/4 cups cake flour

1 tbsp. baking powder

3/4 tsp salt

1 cup grated butter

Frosting:

1 cup butter

1/2 cup cookie butter

4 cups C&H® Powdered Sugar

1 tbsp. heavy cream

1 tsp. vanilla

Instructions

1. Start by making the cookie butter. You will combine all cookie butter ingredients into a blender and blend on high until a smooth paste forms. You can add a bit more milk depending on what cookies you use. Consistency will be that of a nut butter, easy to spread but not runny. Once the consistency you like set aside.

2. Preheat oven to 350 and begin making cupcakes by blending together eggs, heavy cream, melted butter, and vanilla completely. Add dry ingredients in a different bowl until combined.

3. Next grate 1 cup of butter on top of dry ingredients. Combined by hand until butter is no larger than pea sizes. You'll add in wet ingredients and blend together with hand mixer. Once fully combined add into cupcake liners, 1-2 scoops until each cup is halfway filled. Please in oven and bake for 10-12 min or until a toothpick inserted comes out clean. Let cool while making frosting.

4. Blend together all frosting ingredients until well combined. (butter should be room temp if not heat in microwave for 30 sec at a time) You can add more heavy cream or powdered sugar depending on desired consistency.

5. Lastly assemble cupcakes. Adding in a filling to each cupcake of cookie batter is optional, but a good option if you ask me! I do this by adding the cookie batter into a piping bag and simple place the tip of bag halfway into each cupcake a filling. You can also take out the center of each cupcake for even more filling but either way works well just depends on the amount of filling you desire. Next add on your frosting. I also do this with a piping bag. You can also add a cookie butter drizzle or sprinkle of smashed cookie crumbles on the top to add into a little something. Serve and Enjoy!

Save This Recipe

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.

Other Delicious Desserts You Will Love:

Deliciously Good Brown Butter Pumpkin & Chocolate Chip Cookie Skillet

The Perfect Peach Cobbler Recipe

Indulge in This Deliciously Sweet Chocolate Espresso Cream Pie Recipe

Delight in Every Bite: Pumpkin Swirl Brownies

A Deliciously Sweet Treat: Mini Key Lime Pies with Splenda

Mastering the Ultimate "Kitchen Sink" Rice Krispie Treat Recipe

Deliciously Sweet: Mastering the Perfect Pumpkin Molasses Cookie Recipe for the Autumn Season

A Divine Caramel Cheesecake with a Graham Cracker Pecan Crust

Satisfy Your Sweet Tooth: A Guide to Making Irresistible Salted Pecan Brownies

Discover the Ultimate Banana Cream Pie Recipe with an Irresistible Biscoff Cookie Crust

Peach & Goat Cheese Salad with Sweet Balsamic Dressing

There are certain recipes that just taste like summer, and this Peach & Goat Cheese Salad is one of them. Juicy ripe peaches, creamy goat cheese and homemade candied walnuts are layered over fresh arugula and spinach before everything is tossed with a homemade sweet balsamic dressing.

It has that combination I always love in a salad—something sweet, something creamy and something crunchy—all tied together with a dressing that balances the flavors without overpowering them.

This is an easy salad to make for a summer lunch or dinner, but it's beautiful enough to bring to a gathering or serve when you're having people over. And when peaches are at their best, you really don't need to do much to make them shine.

Skip to the Recipe

Why You'll Love This Peach & Goat Cheese Salad

This salad is simple, but every ingredient brings something different to the table.

• Fresh peaches add natural sweetness and a juicy bite.

• Goat cheese brings a creamy, tangy contrast to the fruit.

• Candied walnuts give the salad crunch with just the right amount of maple and brown sugar sweetness.

• Arugula and spinach create a fresh base with a mix of peppery and mild greens.

• Sweet balsamic dressing brings everything together with balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

The result is fresh and light while still having enough flavor and texture to make it feel special.

Ingredient Notes

Fresh Peaches

The peaches are the star of this salad, so this is one recipe where using ripe, in-season fruit makes a difference.

Look for peaches that have a little give when gently pressed but are still firm enough to slice. You want them sweet and juicy without becoming too soft when the salad is tossed.

Their natural sweetness is such a good contrast to the tangy goat cheese and balsamic dressing.

Goat Cheese

Creamy goat cheese adds richness and tang without making the salad feel heavy. I like leaving some of the crumbles a little larger so you get those creamy bites throughout the salad.

If you're a fellow goat cheese lover, my Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette is another fresh summer salad to save.

Arugula + Baby Spinach

Using both gives you the best of each green. Arugula has a slightly peppery flavor that works beautifully with peaches, while baby spinach is tender and mild.

Together they create a fresh base without competing with all of the other flavors we're adding.

Candied Walnuts

The candied walnuts might be one of my favorite parts of this salad.

Instead of adding plain walnuts, they're quickly coated with maple syrup and brown sugar. Once they cool, you get that sweet crunch that works so well with the juicy peaches and creamy goat cheese.

Sweet Balsamic Dressing

The homemade dressing is a simple combination of balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

It's sweet and tangy with just enough Dijon to balance everything out, and it ties together the peaches, creamy goat cheese and peppery greens.

Amanda's Tips for the Best Peach Salad

Use Ripe but Firm Peaches

You want the peaches sweet and juicy, but they should still be firm enough to hold their shape when sliced and tossed with the salad.

Let the Candied Walnuts Cool

The walnuts will firm up as they cool, so give them a little time before adding them to the greens. This is what gives you that great crunchy texture.

Wait to Add the Dressing

Don't dress the salad too far ahead of serving. Tossing it shortly before it reaches the table keeps the arugula and spinach fresh.

Save Some Toppings for the End

I add about three-quarters of the peaches, goat cheese and walnuts before tossing and save the rest for the top.

It's such a simple trick, but it keeps all of those beautiful ingredients visible instead of letting them disappear into the greens.

Start With Less Dressing

You don't necessarily need to pour all of the dressing onto the salad at once. Start with enough to lightly coat the greens, toss and then add more as needed.

I love serving salads like this in a large shallow serving bowl so there's plenty of room to gently toss everything together without crushing the peaches or goat cheese.

For the dressing, I usually whisk everything together in a small glass mixing bowl before pouring it over the salad. It's simple, but having a smaller bowl makes it much easier to get the dressing completely combined before adding it to the greens.

What to Serve with Peach & Goat Cheese Salad

This salad works beautifully as a lighter lunch on its own, but it's also an easy side dish for summer dinners, cookouts and gatherings.

Serve it alongside grilled chicken or steak, or add a simple protein directly to the salad to make it more substantial.

For another salad that works especially well as a summer meal, try my Grilled Chicken, Mexican Street Corn & Cucumber Salad.

And once summer peaches give way to fall produce, my Pear & Pomegranate Arugula Salad has that same sweet-and-savory combination with seasonal flavors.

Peach & Goat Cheese Salad with Sweet Balsamic Dressing

This fresh summer salad combines ripe peaches, creamy goat cheese, homemade candied walnuts and mixed greens with an easy sweet balsamic dressing.

Ingredients

For the Salad

• 5 cups arugula

• 5 cups baby spinach

• 2 ripe peaches, sliced

• 4 oz goat cheese, crumbled

For the Candied Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

For the Sweet Balsamic Dressing

• 1/3 cup balsamic vinegar

• 2/3 cup extra virgin olive oil

• 1/3 cup honey

• 1 teaspoon Dijon mustard

Instructions

1. Make the Candied Walnuts

Line a baking sheet with parchment paper and set aside.

In a pan, melt together the maple syrup and brown sugar, stirring until combined and bubbling. Add the walnuts and toss until evenly coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together. Let them cool while you prepare the rest of the salad.

2. Make the Sweet Balsamic Dressing

Whisk together the balsamic vinegar, extra virgin olive oil, honey and Dijon mustard until combined.

If the dressing is thicker than you'd like, add a small amount of hot water until it reaches your preferred consistency.

Taste and adjust as desired.

3. Assemble the Salad

Add the arugula and baby spinach to a large bowl and toss together.

Add about three-quarters of the sliced peaches, goat cheese and cooled candied walnuts.

4. Dress the Salad

Drizzle the sweet balsamic dressing over the salad and gently toss everything together.

Start with enough dressing to lightly coat the greens and add more as desired.

5. Finish and Serve

Transfer the salad to a serving dish if desired.

Arrange the remaining peaches, goat cheese and candied walnuts over the top for a beautiful finish.

Serve and enjoy!

Amanda's Tip

Save some of the peaches, goat cheese and candied walnuts to add after tossing the salad. You'll still get all of those flavors throughout, but the finished salad will look so much prettier when it reaches the table.

Save This Recipe

Whether you're planning ahead for a summer gathering or simply looking for a fresh salad to make while peaches are in season, I've included a printable recipe card below so it's easy to save, print and come back to later.

Frequently Asked Questions

Can I Make This Peach Salad Ahead of Time?

You can prepare several of the components ahead of time, but I recommend waiting to assemble and dress the salad until shortly before serving.

The candied walnuts and sweet balsamic dressing can both be prepared ahead and stored separately. Slice the peaches and assemble the salad closer to serving so the greens stay crisp and the peaches look their freshest.

Can I Make the Sweet Balsamic Dressing Ahead of Time?

Yes. Make the dressing ahead and store it separately until you're ready to assemble the salad. Whisk or shake it again before serving if the ingredients have separated.

Can I Make the Candied Walnuts Ahead of Time?

Yes. Allow the candied walnuts to cool completely before storing them. Add them to the salad shortly before serving so they keep their crunchy texture.

Can I Use a Different Nut?

Yes. Walnuts are what I use in this recipe, but toasted almonds, pecans or sunflower seeds can also add a nice crunch.

What Greens Are Best for Peach Salad?

I love the combination of baby spinach and arugula. The spinach is mild and tender while the arugula adds a slightly peppery flavor that works beautifully with sweet peaches.

When Should I Add the Dressing?

Wait until shortly before serving to add the sweet balsamic dressing. This helps keep the arugula and spinach fresh instead of letting the greens become weighed down by the dressing.

More Salad Recipes You'll Love

If you love salads with that mix of fresh fruit, creamy cheese and plenty of texture, here are a few more recipes to try:

• Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette

• Pear & Walnut Salad with Honey Mustard Dressing

• Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans

• Pear & Pomegranate Arugula Salad

Final Thoughts

Summer peaches don't need much to turn them into something special, and I think that's what I love most about this salad.

The juicy peaches, creamy goat cheese and sweet candied walnuts bring so much flavor and texture on their own, while the homemade sweet balsamic dressing ties everything together.

It's simple enough to make for lunch at home but pretty enough to put in the middle of the table when we're having people over—which is always my favorite kind of recipe.

If you make this Peach & Goat Cheese Salad with Sweet Balsamic Dressing, I hope it becomes one of those recipes you look forward to making every summer when peaches are finally at their best.

Grilled Peach Caprese Chicken

Grilled Peach Caprese Chicken with Honey Balsamic Dressing

Grilled Peach Caprese Chicken is one of those summer dinners that looks beautiful on the table without requiring a complicated recipe. Juicy grilled chicken is topped with fresh mozzarella, ripe summer peaches, basil and a sweet honey balsamic dressing for the perfect combination of savory, sweet and fresh flavors.

I love taking advantage of peaches while they're in season, and pairing them with creamy mozzarella and fresh basil is such an easy way to turn a simple grilled chicken dinner into something a little more special.

Serve everything family-style on a large platter for an easy summer dinner at home or when you're having people over.

Skip to the Recipe

Why You'll Love This Grilled Peach Chicken

This recipe has everything I want in a summer dinner: it's fresh, simple and doesn't require spending the evening inside the kitchen.

The seasoned chicken gives you a savory base, while ripe peaches add sweetness and fresh mozzarella makes everything creamy. Fresh basil brings in that classic Caprese flavor, and the honey balsamic dressing adds a sweet and tangy finish.

It's also such a pretty meal to serve family-style. Layer everything onto one large platter, drizzle the dressing over the top and bring the whole thing straight to the table.

Ingredient Notes

Chicken Breasts

Boneless, skinless chicken breasts are the base of this recipe. Pounding the chicken to a more even thickness helps it cook more evenly on the grill and keeps you from having one end finished before the thicker portion is cooked through.

Fresh Peaches

Use ripe peaches that are still firm enough to slice. You want all of that juicy summer peach flavor without the fruit becoming too soft to grill or arrange over the chicken.

You can leave the peaches fresh or place the slices directly on the grill for a few minutes to bring out even more sweetness and add a little smoky flavor.

If you have extra peaches to use while they're in season, my Perfect Peach Cobbler and Peach Baked Brie are two more favorites.

Fresh Mozzarella

Fresh mozzarella is what gives this chicken that Caprese-inspired creaminess. Slice it fairly thin so you can layer it easily across the warm chicken without overwhelming the other ingredients.

Fresh Basil

This is definitely a recipe where I would use fresh basil rather than dried. It adds color, freshness and that recognizable Caprese flavor.

Honey Balsamic Dressing

Instead of finishing this with a traditional balsamic reduction, I make a sweet balsamic dressing with balsamic vinegar, extra virgin olive oil, honey and Dijon mustard.

The honey complements the peaches while the balsamic and Dijon add enough acidity and tang to balance the mozzarella and chicken.

Amanda's Tips for the Best Grilled Peach Caprese Chicken

Pound the Chicken Evenly

Place the chicken between parchment paper or plastic wrap and gently pound it to an even thickness before grilling. This helps it cook more evenly.

Don't Use Overly Soft Peaches

Really soft peaches are wonderful for plenty of recipes, but they're harder to grill and arrange on this chicken. Choose peaches that are ripe and sweet but still hold their shape when sliced.

Grill the Peaches if You Have Time

The recipe works with fresh peaches, but grilling the peach slices adds caramelization and a subtle smoky flavor that is especially good with the chicken.

Assemble While the Chicken Is Warm

Layering the fresh mozzarella onto warm grilled chicken lets it soften slightly without completely melting.

Add the Basil Last

Scatter the fresh basil over everything just before serving so it stays bright and fresh.

How to Serve Grilled Peach Caprese Chicken

My favorite way to serve this is family-style on one large platter. Arrange the grilled chicken first, then layer the mozzarella and peaches over the top. Finish with fresh basil and a drizzle of honey balsamic dressing.

It's beautiful enough for a summer dinner with friends but still easy enough to make for your family on a weeknight.

You can serve it with a simple green salad, grilled vegetables, roasted potatoes or crusty bread to soak up some of the dressing.

I also love that the peaches make the entire platter feel summery without needing a long list of sides or garnishes.

I love serving dinners like this on a large white platter because all of the peaches, mozzarella and basil really stand out.

Grilled Peach Caprese Chicken with Honey Balsamic Dressing

Juicy grilled chicken topped with fresh mozzarella, ripe peaches and basil, then finished with a sweet and tangy homemade honey balsamic dressing.

Ingredients

For the Honey Balsamic Dressing

• 1/3 cup balsamic vinegar

• 2/3 cup extra virgin olive oil

• 4 tablespoons honey

• 1 teaspoon Dijon mustard

For the Grilled Peach Caprese Chicken

• 6 large boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 8 oz fresh mozzarella, thinly sliced

• 4 medium peaches, pitted and sliced

• 1/2 cup fresh basil

Instructions

1. Make the Honey Balsamic Dressing

Add the balsamic vinegar, extra virgin olive oil, honey and Dijon mustard to a bowl. Whisk until completely combined and set aside while you prepare the chicken.

2. Prepare the Chicken

Clean and pat the chicken dry. Cut the chicken breasts in half as needed, then place between two pieces of parchment paper or plastic wrap and pound to an even thickness.

Coat the chicken with 2 tablespoons olive oil and season evenly with sea salt and black pepper.

3. Grill the Chicken

Preheat the grill and cook the chicken for approximately 5–8 minutes per side, or until the chicken is completely cooked through.

4. Grill the Peaches

If grilling the peaches, place the sliced peaches on the grill alongside the chicken and cook just until softened slightly with visible grill marks.

You can also leave the peaches fresh if you prefer.

5. Assemble the Chicken

Arrange the grilled chicken on a large serving platter.

Layer the fresh mozzarella and peach slices over the warm chicken. Drizzle with the honey balsamic dressing and finish with fresh basil.

Serve and enjoy.

Amanda's Tip

Add the mozzarella while the grilled chicken is still warm. It will soften slightly against the chicken while still keeping that fresh, creamy Caprese texture.

Save This Recipe

Whether you're planning a summer dinner outside or just looking for a new way to use fresh peaches, I've included a printable recipe card below so it's easy to save, print and come back to later.

Frequently Asked Questions

Do I Have to Grill the Peaches?

No. You can use fresh sliced peaches instead. Grilling them brings out more of their natural sweetness and adds a subtle smoky flavor, but the recipe is delicious either way.

What Kind of Peaches Are Best for Grilling?

Use ripe but still firm peaches. Very soft peaches can become difficult to handle on the grill, while firmer ripe peaches hold their shape better.

How Do I Know When the Chicken Is Done?

The safest way to determine when chicken is finished is to check the internal temperature at the thickest part. It should reach 165°F.

Can I Make the Honey Balsamic Dressing Ahead?

Yes. You can prepare the dressing ahead and keep it refrigerated in a sealed container. Whisk or shake it again before serving if it separates.

Can I Make Grilled Peach Caprese Chicken Ahead?

This recipe is best assembled close to serving, especially because of the fresh mozzarella and basil. You can prepare the dressing and prep the chicken ahead, then grill and assemble everything when you're ready to eat.

What Can I Serve with Peach Caprese Chicken?

Keep the sides simple. A green salad, grilled vegetables, roasted potatoes or crusty bread all work well without competing with the peaches, mozzarella and balsamic flavors.

More Chicken & Peach Recipes You'll Love

For another easy chicken dinner, try my Apple-Glazed Chicken Thighs or Easy Oven Baked Drumsticks.

And if you have more fresh peaches to use, save my Perfect Peach Cobbler and Peach Baked Brie for later.

Final Thoughts

Peach season always makes me want to find new ways to use them beyond desserts, and this Grilled Peach Caprese Chicken is such a good example of how well they work in savory recipes too.

The combination of juicy grilled chicken, creamy mozzarella, sweet peaches, fresh basil and honey balsamic dressing feels special while still being incredibly simple to put together.

Serve it on a big platter in the middle of the table, add a few easy sides and you have one of those summer dinners that's just as good for a regular night at home as it is for having people over.

Peach Coffee Cake with Walnut Crumble

Peach Coffee Cake with Walnut Crumble

Fresh summer peaches and coffee cake might be one of my favorite combinations. This Peach Coffee Cake is soft and moist with layers of juicy peaches throughout and a buttery walnut crumble baked over the top.

It's the kind of cake that works just as well for a slow weekend breakfast or brunch as it does for dessert. I love serving it slightly warm, but it's just as good once it's completely cooled with a cup of coffee.

And while the fresh peaches make this especially perfect for summer, that buttery brown sugar and walnut crumble gives it just enough warmth to feel like one of those recipes that carries you right into the beginning of fall.

Skip to the Recipe

Why You'll Love This Peach Coffee Cake

This cake has so much texture without being complicated to make.

The sour cream helps create a soft, moist crumb, while cinnamon adds just a little warmth to the batter. Fresh peaches are layered throughout instead of simply scattered over the top, so you get bites of peach all through the cake.

Then there's the crumble.

It's made with granulated sugar, dark brown sugar, flour, melted butter and toasted walnuts, creating a buttery, crunchy topping that contrasts with the soft peach cake underneath.

It's simple enough to make at home but pretty enough to serve for brunch or bring out when you're having people over.

Ingredient Notes

You don't need anything complicated for this coffee cake, but a few ingredients make a big difference in the finished texture and flavor.

Fresh Peaches

Fresh peaches are the star here. I like using ripe peaches that are sweet and juicy but still firm enough to slice easily.

The peaches are layered into the batter rather than just mixed in all at once, which helps distribute that fresh peach flavor throughout the cake.

If you're making this during peach season and somehow still have peaches left, save my Perfect Peach Cobbler for the next batch.

Full-Fat Sour Cream

Sour cream is one of the ingredients that gives this cake such a soft, moist texture. I use full-fat sour cream here for the richness it adds to the batter.

Melted Butter

I love that this recipe uses melted butter rather than requiring you to wait for butter to soften and cream it with the sugar. Just make sure the melted butter isn't piping hot when you mix it with the eggs.

Cinnamon

There are 2 teaspoons of cinnamon in the cake batter, which adds warmth without taking over the fresh peach flavor.

Toasted Walnuts

The walnuts go into the crumble topping rather than the cake itself. Toasting them first gives them more flavor and adds even more crunch to the buttery topping.

Dark Brown Sugar

I specifically use dark brown sugar in the crumble. Its deeper molasses flavor is so good with peaches, cinnamon and toasted walnuts.

Layer the Peaches Through the Batter

Instead of pouring all of the batter into the pan and adding peaches to the top, pour in about two-thirds of the batter first, add peaches, then continue alternating the remaining batter and peaches.

That way, you get peach throughout the cake rather than one layer of fruit sitting at the top or bottom.

Don't Overmix the Batter

Once the dry ingredients go in, mix only until everything is incorporated. There's no need to keep beating the batter once it comes together.

Make Sure the Crumble Is Actually Crumbly

After mixing the melted butter with the flour and sugars, you want pieces of crumble rather than a perfectly smooth mixture. Those little clusters bake into the best crunchy topping.

Spread the Crumble All the Way Across

Don't save the good stuff for the center. Sprinkle the walnut crumble evenly from edge to edge so every slice gets some.

Use the Toothpick Test

The original recipe bakes at 350°F for about 40–45 minutes. Since ovens and pans can vary, start checking around the 40-minute mark. A toothpick inserted into the cake portion should come out clean or with a few moist crumbs rather than wet batter.

Serving Peach Coffee Cake

I think this cake is best when you keep the finish simple.

Let the crumble be the star and add a light dusting of powdered sugar once the cake has cooled. Your original recipe also gives the option of making a simple powdered sugar and milk drizzle, so either finish works.

Serve slices slightly warm or at room temperature. It's sweet enough for dessert but still feels right at home on a brunch table with coffee.

For summer entertaining, I'd serve it with fresh fruit and coffee and let everyone cut a slice right from the pan or serving platter.

I love serving simple cakes like this on a pretty cake stand or serving platter so the crumble and peaches can really be the focus.

Peach Coffee Cake with Walnut Crumble

A soft and moist peach coffee cake layered with fresh peaches and cinnamon and finished with a buttery brown sugar and toasted walnut crumble.

Ingredients

For the Peach Coffee Cake

• 1 3/4 cups granulated sugar

• 1 cup butter, melted

• 4 eggs

• 2 teaspoons vanilla extract

• 1 cup full-fat sour cream

• 2 cups all-purpose flour

• 4 teaspoons baking powder

• 1 teaspoon sea salt

• 2 teaspoons cinnamon

• 1 cup sliced fresh peaches

For the Walnut Crumble

• 1/3 cup granulated sugar

• 1/3 cup dark brown sugar

• 1 1/2 cups all-purpose flour

• 1/2 cup butter, melted

• 1/2 cup chopped toasted walnuts

Optional for Serving

• Powdered sugar, for dusting

Instructions

1. Prepare the Pan and Oven. I used my bake & roast pan but any 9x13 pan will work.

Preheat the oven to 350°F and grease your baking pan.

2. Mix the Wet Ingredients

In a large mixing bowl, combine the granulated sugar, melted butter, eggs and vanilla extract. Mix until well blended.

3. Make the Cake Batter

Add the all-purpose flour, baking powder, sea salt and cinnamon and mix until incorporated.

Add the sour cream and continue mixing just until the batter is smooth and combined.

4. Layer the Batter and Peaches

Pour approximately two-thirds of the cake batter into the prepared pan.

Add a layer of sliced peaches, drizzle some of the remaining batter over the peaches, add more peaches and finish with the remaining batter.

5. Make the Walnut Crumble

In a clean bowl, combine the granulated sugar, dark brown sugar and all-purpose flour.

Pour in the melted butter and mix until a crumbly mixture forms. Fold in the chopped toasted walnuts.

6. Add the Crumble

Sprinkle the walnut crumble evenly over the entire cake.

7. Bake

Bake at 350°F for 40–45 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.

Allow the cake to cool before finishing with a light dusting of powdered sugar, if desired.

For a sweeter finish, you can also mix powdered sugar with a small amount of milk to create a simple drizzle.

Slice, serve and enjoy.

Amanda's Tip

Layer the peaches throughout the batter instead of adding them all at once. It helps distribute those juicy peach bites through the cake so you get peach in every slice.

Save This Recipe

Whether you're saving this one for the next basket of summer peaches or planning a weekend brunch, I've included a printable recipe card below so it's easy to print and come back to whenever you're ready to bake it again.

Frequently Asked Questions

What Kind of Peaches Are Best for Peach Coffee Cake?

Use ripe, flavorful peaches that are still firm enough to slice. Extremely soft peaches can be harder to layer through the batter and may release more juice as the cake bakes.

Do I Need to Peel the Peaches?

The original recipe doesn't specify whether the peaches were peeled, so I wouldn't tell readers they have to do it either way. If you made yours with the skins on, we can add that as your preference.

Why Is Sour Cream Used in Coffee Cake?

In this recipe, full-fat sour cream adds richness and moisture to the batter and helps create the soft texture that works so well with the peaches.

Can I Make Peach Coffee Cake Ahead of Time?

Yes. This is a good cake to bake ahead because it doesn't rely on frosting or a finish that has to be added immediately before serving. Let the cake cool completely before covering it.

How Do I Know When Peach Coffee Cake Is Done?

Start checking around 40 minutes. Insert a toothpick into the cake portion rather than directly through a peach. It should come out clean or with a few moist crumbs.

Does Coffee Cake Have Coffee in It?

No coffee is used in this recipe. “Coffee cake” refers to the style of cake traditionally served alongside coffee rather than coffee being an ingredient.

More Peach & Coffee Cake Recipes You'll Love

If you're making the most of peach season, try my Perfect Peach Cobbler or Peach Baked Brie next.

For another cozy coffee cake recipe, my Pumpkin Coffee Cake with Pecan Crumble is one to save for fall, and my Espresso Coffee Cake Muffins turn that classic crumb-topped coffee cake idea into individual muffins.

Final Thoughts

Fresh peaches are one of those ingredients I want to use as much as possible while they're in season, and this coffee cake is such a good excuse to bake with them.

The cake stays soft and moist underneath those layers of juicy peaches, while the buttery walnut crumble adds the texture that makes a good coffee cake so hard to stop eating.

Serve it for a summer brunch, add it to a dessert table or just cut yourself a slice to have with coffee. It's simple, seasonal and exactly the kind of recipe I love having in my kitchen.

Honey Lime Fruit Salad

This Honey Lime Fruit Salad is one of my favorite ways to make a big bowl of fresh fruit feel just a little more special. It's filled with blueberries, cherries, mandarin oranges, pineapple, kiwi and strawberries, then tossed with a simple three-ingredient honey lime dressing.

The dressing is just sweet enough without covering up the flavor of the fruit. Fresh lime juice and zest add brightness, while honey brings everything together.

It's colorful, easy to make and perfect for summer brunches, backyard dinners, holidays or anytime you need an easy side dish that everyone can scoop onto their plate.

Skip to the Recipe

Why You'll Love This Honey Lime Fruit Salad

The best part about this fruit salad is how simple it is. There's no complicated dressing or long prep process—just fresh fruit and a quick honey lime dressing.

I especially love the mix of colors and textures. You get sweet strawberries and cherries, juicy pineapple and mandarin oranges, tart kiwi and little bursts of blueberries in every scoop.

It's also an easy recipe for entertaining because you can prepare the fruit ahead and toss everything with the dressing shortly before serving.

Ingredient Notes

There are only a handful of things you need to make this recipe, so using fresh, flavorful fruit makes all the difference.

Fresh Fruit

I use a combination of blueberries, cherries, mandarin oranges, pineapple, kiwi and strawberries.

Cut the larger fruits into bite-size pieces so you can get several different fruits in each scoop. Blueberries can stay whole.

You can also adjust the combination depending on what's in season or what you have on hand. The honey lime dressing is simple enough that it works with lots of different fruits.

Honey

Honey adds just enough sweetness to the dressing and balances the acidity of the fresh lime.

Fresh Lime Juice

Use freshly squeezed lime juice here rather than bottled. Since the dressing has only three ingredients, that fresh citrus flavor really stands out.

Lime Zest

Don't skip the zest. It gives the dressing even more lime flavor without adding additional acidity.

Amanda's Tips for the Best Fruit Salad

Start With Good Fruit

This is one of those recipes where the ingredients really do all the work. Use ripe, flavorful fruit and remove anything that's overly soft or bruised.

Keep the Pieces Bite-Size

Try to cut the strawberries, pineapple, kiwi and cherries into similarly sized pieces. It makes the finished bowl easier to serve and gives you a better mix of fruit in every bite.

Dry the Fruit Well

After washing your fruit, let it drain and dry before assembling the salad. Excess water can dilute the honey lime dressing and leave liquid sitting at the bottom of the bowl.

Toss Gently

Once you add the dressing, gently fold everything together rather than aggressively stirring it. This helps keep softer fruits like strawberries and kiwi intact.

Add the Dressing Closer to Serving

You can prep the fruit ahead, but I prefer adding the honey lime dressing closer to serving so everything stays as fresh and pretty as possible.

Perfect for Brunches and Summer Gatherings

This is one of those easy recipes that's especially helpful when you're hosting because it goes with almost anything.

Serve it alongside pancakes, French toast or egg dishes for brunch, add it to a summer barbecue spread, or bring out a big bowl with lunch or dinner.

I love serving colorful fruit salad in a large serving bowl because all of the colors really stand out against it.

Because it's already naturally sweet, you can also serve this as a lighter option alongside cakes and other desserts when you're entertaining.

Honey Lime Fruit Salad

A colorful fresh fruit salad made with strawberries, blueberries, cherries, pineapple, kiwi and mandarin oranges tossed in an easy three-ingredient honey lime dressing.

Ingredients

For the Fruit Salad

• 2 cups blueberries

• 2 cups cherries, pitted and cut as needed

• 2 cups mandarin oranges

• 2 cups pineapple, cut into bite-size pieces

• 2 cups kiwi, peeled and cut into bite-size pieces

• 2 cups strawberries, hulled and cut into bite-size pieces

For the Honey Lime Dressing

• 3 tablespoons honey

• 1 tablespoon freshly squeezed lime juice

• 1 teaspoon lime zest

These quantities stay true to your original recipe.

Instructions

1. Prepare the Fruit

Wash and dry the fresh fruit.

Pit the cherries, hull the strawberries, peel the kiwi and cut the larger fruits into bite-size pieces.

Add all of the prepared fruit to a large serving bowl.

2. Make the Honey Lime Dressing

In a small bowl, whisk together the honey, freshly squeezed lime juice and lime zest until combined.

3. Toss the Fruit Salad

Drizzle the honey lime dressing evenly over the fruit.

Gently toss until the fruit is evenly coated.

Serve immediately or refrigerate until you're ready to serve.

Amanda's Tip

Make sure your fruit is well drained and dry before adding the dressing. Extra water left on freshly washed fruit can dilute that simple honey lime dressing.

Save This Recipe

Save this Honey Lime Fruit Salad for summer gatherings, brunches and those weeks when you want a big bowl of fresh fruit ready in the refrigerator.

I've included a printable recipe card below so it's easy to print and come back to whenever you're ready to make it again.

Frequently Asked Questions

Can I Make Honey Lime Fruit Salad Ahead of Time?

Yes, but for the best texture I prefer preparing the fruit ahead and keeping it refrigerated, then adding the honey lime dressing closer to serving.

If you do toss everything together ahead of time, keep the fruit salad covered and refrigerated.

Can I Use Different Fruit?

Yes. One of the easiest things about this recipe is adjusting the fruit based on what's in season.

Just try to choose a combination with different colors, flavors and textures rather than using several fruits that are all very soft.

Can I Use Frozen Fruit?

I prefer fresh fruit for this recipe. Frozen fruit releases considerably more liquid as it thaws and can make the finished salad softer and more watery.

How Long Does Fruit Salad Last in the Refrigerator?

For the best flavor and texture, I would enjoy this fruit salad as fresh as possible. As it sits, the fruit naturally releases juice and becomes softer.

Should I Chill Fruit Salad Before Serving?

You can. If you like your fruit salad cold, refrigerate the prepared fruit before adding the dressing. This gives you that chilled, refreshing fruit salad without requiring the fruit to sit in the dressing for a long time.

More Fresh Salad Recipes You'll Love

If you love fruit in summer salads, try my Berry Walnut Goat Cheese Salad with Strawberry Vinaigrette next.

For more fresh salad ideas, save my Pear & Walnut Salad with Honey Mustard Dressing and Sweet Kale Salad with Poppy Seed Dressing too.

Shop My Kitchen Essentials

These are some of the kitchen and serving pieces I use again and again for everyday recipes and entertaining.

Final Thoughts

Fresh fruit doesn't need much to make it feel special, and that's exactly why I love this Honey Lime Fruit Salad.

The combination of colorful summer fruit with a little honey, fresh lime juice and lime zest is simple, bright and so easy to put together. It works for brunch, summer dinners, holidays and just having a bowl of fruit ready for everyone to enjoy.

And when all of those colors are piled into one big serving bowl, it's one of the easiest things you can put on the table that still looks beautiful.

Creamy Tuna Dip with Pickles & Pickled Red Onions

This Creamy Tuna Dip is one of those appetizers you can throw together in just a few minutes with a handful of simple ingredients. Tuna, cream cheese and mayonnaise make the creamy base, while hot pickles and pickled red onions give it the tangy, slightly spicy flavor that makes this one so good.

There's no cooking required. Everything gets mixed together in one bowl, transferred to a pretty serving dish and it's ready for crackers, chips or fresh vegetables.

It's especially good for summer entertaining when the last thing you want to do is turn on the oven, but it's easy enough to make anytime you need a quick snack or appetizer.

Skip to the Recipe

Why You'll Love This Tuna Dip

This really is one of the easiest appetizer recipes on my blog.

The creamy base balances the briny, tangy flavor from the pickles and pickled red onions, while garlic, sea salt and fresh black pepper season everything without making the recipe complicated.

It also comes together in one bowl, doesn't require any cooking and can be made ahead and chilled until you're ready to serve.

And unlike a basic tuna dip, the hot pickles and pickled red onions give this one plenty of flavor and texture.

Ingredient Notes

The ingredient list is short, so each ingredient has a purpose.

Tuna

You'll need three cans of tuna for the base of this dip. Drain the tuna well before mixing so you don't add unnecessary liquid to the creamy base.

Cream Cheese

Let the cream cheese soften before mixing. This makes it much easier to combine with the tuna and mayonnaise and gives you a creamier finished dip.

Mayonnaise

Mayonnaise loosens the cream cheese and gives the dip a scoopable, creamy consistency.

Pickled Red Onions

This is one of the ingredients that makes this tuna dip different. Pickled red onions add acidity, a little sweetness and plenty of flavor without needing a long list of additional seasonings.

Hot Pickles

I use chopped hot pickles for a little tang and heat. Cutting them into small pieces helps distribute that flavor throughout the dip.

Garlic, Salt & Pepper

A little garlic powder, sea salt and freshly ground black pepper are all you need to finish seasoning the dip.

Amanda's Tips for the Best Tuna Dip

Drain the Tuna Well

This is probably the most important little step. Excess liquid from the tuna can make the finished dip watery, so drain it thoroughly before mixing.

Soften the Cream Cheese

Room-temperature cream cheese blends much more easily with the other ingredients. You want everything incorporated rather than having little chunks of firm cream cheese throughout.

Chop the Pickles and Onions Small

Smaller pieces mean you get some of that tangy pickle and pickled onion flavor in every scoop.

Chill It Before Serving

You can serve the dip immediately, but if you have time, cover it and let it chill before serving. It also makes this an easy appetizer to prepare before guests arrive.

Taste Before Adding More Salt

Tuna, pickles and pickled onions can all contribute saltiness, so mix everything together first and taste before adding anything beyond the amount in the recipe.

What to Serve with Tuna Dip

This dip is easy to turn into a simple appetizer spread because it works with so many different dippers.

I like serving it with an assortment of crackers or chips, but sliced cucumber, celery and other crisp vegetables work well too. Toasted baguette slices would make it feel a little more substantial for entertaining.

You can also use leftovers as a creamy tuna spread for sandwiches or toast.

For entertaining, I love putting dips like this into a small serving bowl and surrounding it with crackers and vegetables on a larger platter.

Creamy Tuna Dip with Pickles & Pickled Red Onions

An easy creamy tuna dip made with cream cheese, mayonnaise, hot pickles and pickled red onions for a tangy appetizer that comes together in minutes.

Ingredients

• 3 cans tuna, drained well

• 4 oz cream cheese, softened

• 1/2 cup mayonnaise

• 1/2 teaspoon garlic powder

• 1/2 teaspoon sea salt

• 1/2 teaspoon freshly ground black pepper

• 1/2 cup chopped pickled red onions

• 1/2 cup chopped hot pickles

These are your original quantities, just cleaned up for consistency.

Instructions

1. Combine the Ingredients

Add the drained tuna, softened cream cheese, mayonnaise, garlic powder, sea salt, black pepper, pickled red onions and hot pickles to a large mixing bowl.

2. Mix

Mix until everything is well combined and the cream cheese is evenly incorporated throughout the dip.

3. Serve

Transfer the tuna dip to a clean serving bowl.

Serve immediately or cover and refrigerate until ready to serve. Pair with your favorite crackers, chips or fresh vegetables.

Amanda's Tip

Drain the tuna really well before adding it to the bowl. With such a simple creamy base, excess liquid can quickly change the consistency of the dip.

Save This Recipe

Save this Creamy Tuna Dip for the next time you need an appetizer you can put together without cooking.

I've included a printable recipe card below so it's easy to print and come back to for summer entertaining, holidays or an easy snack.

Frequently Asked Questions

Can I Make Tuna Dip Ahead of Time?

Yes. This is an easy appetizer to prepare ahead because there is no cooking involved. Make the dip, cover it and keep it refrigerated until you're ready to serve.

What Kind of Tuna Should I Use?

Use your preferred canned tuna and make sure it's drained thoroughly before adding it to the dip. Your original recipe doesn't specify oil-packed versus water-packed, so I wouldn't suddenly prescribe one in the refresh.

Is This Tuna Dip Spicy?

The hot pickles give the dip some heat, but the cream cheese and mayonnaise create a creamy base that balances their flavor. The exact level of heat will depend on the hot pickles you use.

What Can I Serve with Tuna Dip?

Crackers, chips, toasted baguette slices and crisp vegetables all work well. You can also use the dip as a spread for sandwiches or toast.

How Should I Store Tuna Dip?

Keep the tuna dip covered in an airtight container in the refrigerator.

Can I Use Regular Pickles Instead of Hot Pickles?

Yes, if you don't want the added heat. The flavor will be milder, but you'll still get the tang and crunch from the pickles.

More Easy Appetizers You'll Love

If you're putting together an appetizer spread, try my Layered Hummus Dip or Summer Charcuterie Board next.

For something warm, my Steak & Feta Crostini and Peach Baked Brie are two more easy recipes to save for entertaining.

Shop My Kitchen Essentials

These are some of the kitchen and serving pieces I use again and again for everyday recipes and entertaining.

Final Thoughts

The best appetizer recipes are usually the ones you can pull together without making entertaining more complicated, and this tuna dip is exactly that.

It's creamy and savory with plenty of tang from the hot pickles and pickled red onions, and everything comes together in one bowl in just a few minutes.

Serve it cold with plenty of crackers and something crunchy for dipping, and you have an easy appetizer worth keeping on repeat.

Grilled Chorizo Queso

There are few appetizers better for sharing than a big pan of hot, melty queso—and making it on the grill makes it even better.

This Grilled Chorizo Queso is loaded with spicy chorizo, jalapeños, fire-roasted tomatoes and four different cheeses for an incredibly creamy, flavorful dip. Everything melts together right on the grill, making it such a fun appetizer for summer cookouts, game days or anytime you're already cooking outside.

The chorizo and jalapeños are cooked first, then added to the pan with the cheeses, tomatoes, evaporated milk and seasonings. From there, the grill does the rest of the work.

Serve it hot with plenty of tortilla chips and don't expect it to last long.

Skip to the Recipe

Why You'll Love This Grilled Chorizo Queso

What I love about this recipe is that it feels like much more than basic queso without being complicated to make.

The chorizo gives it plenty of savory flavor and a little spice, while the jalapeños and fire-roasted tomatoes add even more flavor throughout the dip. Using several different cheeses gives you that creamy, melty consistency you want in queso while the pepper jack adds another little kick.

And because almost everything happens in one pan, it's also an easy appetizer to serve when you're entertaining outside.

Ingredient Notes

You only need a handful of ingredients, but each one plays a role in making this queso creamy, flavorful and perfect for dipping.

Chorizo

You can use pork or beef chorizo for this recipe. I cook it first with the jalapeños, breaking it into crumbles as it cooks, and drain excess grease if necessary before adding it to the queso.

Save a little cooked chorizo for the top before serving. It makes the finished queso look so good and gives you a little extra chorizo in those first few scoops.

Jalapeños

The fresh jalapeños are cooked in a little salted butter before the chorizo goes into the skillet.

I also save a small amount of the diced jalapeño for garnishing the finished queso.

The Cheese

This recipe uses a combination of Velveeta Queso Blanco, mozzarella, pepper jack and cream cheese.

The Queso Blanco and cream cheese create that really creamy base, while mozzarella gives you plenty of melt and pepper jack adds more flavor and heat.

Cutting the cheeses into chunks helps everything melt together more evenly on the grill.

Fire-Roasted Tomatoes

I use a 14-ounce can of diced fire-roasted tomatoes. They add tomato flavor while fitting perfectly with everything else happening in the grilled queso.

Evaporated Milk

A small amount of evaporated milk helps loosen the cheese mixture as it melts and gives the finished queso its creamy, dip-able consistency.

Cilantro

Fresh cilantro goes into the queso for freshness and color alongside all of those richer ingredients.

Cooking the Chorizo & Jalapeños

Before everything goes onto the grill, start by melting the butter in a large skillet over medium heat.

Add the diced jalapeños, reserving a small handful for the top, and cook until they begin to soften.

Then add the chorizo and cook it into crumbles until completely cooked through. Drain off excess grease if needed and reserve a little of the cooked chorizo for topping the finished dip.

Getting the Queso Ready for the Grill

Once the chorizo is cooked, it's time for the easy part.

Add the cooked chorizo and jalapeños to your grill-safe pan along with the Queso Blanco, mozzarella, pepper jack, cream cheese, fire-roasted tomatoes, evaporated milk, onion powder, garlic powder and fresh cilantro.

At this point it isn't going to look like queso yet. That's okay—the grill is going to melt everything together.

My 360 Cookware Grill Cleanup Trick

If you're using a 360 Cookware pan on the grill like I am, here's one little trick that makes cleanup easier afterward.

Before putting the pan onto the grill, spread a thin layer of Dawn dish soap over the OUTSIDE bottom of the pan.

And yes, I am emphasizing outside for a reason.

The dish soap does not go anywhere inside the pan or near the food. It's simply spread across the exterior bottom surface before the pan goes onto the grill to help with cleanup afterward.

How to Make Queso on the Grill

Place the prepared pan onto the grill and close the lid.

Let everything melt together for approximately 20–25 minutes, stirring a couple of times while it cooks.

You'll know it's ready when all of the cheeses have completely melted and everything has combined into one creamy queso.

Once it's ready, sprinkle the reserved chorizo and jalapeños over the top and serve it while it's hot.

Amanda's Tips

Cut the cheese into chunks. Smaller pieces will melt more evenly than putting large blocks into the pan.

Drain the chorizo if needed. Depending on the chorizo you're using, you may have quite a bit of grease after cooking. Drain off the excess before adding it to the queso.

Stir while it melts. Don't just put the pan on the grill and forget about it. Give everything a couple of good stirs during the 20–25 minute cook time so the cheeses melt together evenly.

Save your toppings. Reserving some chorizo and fresh jalapeño before everything gets mixed together gives the finished dip texture and makes it look so much prettier when you bring it to the table.

Serve it hot. This queso is at its best straight from the grill while everything is creamy and melted.

What to Serve with Chorizo Queso

Tortilla chips are the obvious choice and exactly how I like to serve this one.

For a cookout, I love the idea of putting the whole pan out with a big bowl of tortilla chips and letting everyone scoop their own. It's the kind of appetizer people can snack on while everything else finishes on the grill.

Grilled Chorizo Queso

Creamy grilled queso made with chorizo, jalapeños, fire-roasted tomatoes, Queso Blanco, mozzarella, pepper jack and cream cheese. Serve it hot from the grill with tortilla chips for an easy appetizer made for sharing.

Ingredients

• 1 tablespoon salted butter

• 2 jalapeños, diced

• 1 pound pork or beef chorizo sausage

• 32 ounces Velveeta Queso Blanco melting cheese, cut into chunks

• 8 ounces mozzarella cheese, cut into chunks

• 8 ounces pepper jack cheese, cut into chunks

• 8 ounces cream cheese

• 1 (14-ounce) can diced fire-roasted tomatoes

• 5 ounces evaporated milk

• 1 teaspoon onion powder

• 1 teaspoon garlic powder

• 1 cup chopped fresh cilantro

• Tortilla chips, for serving

Instructions

1. Heat a large skillet over medium heat and add the butter. Add the diced jalapeños, reserving a small amount for topping the finished queso. Cook until softened.

2. Add the chorizo and cook, breaking it into crumbles, until completely cooked through. Drain excess grease if necessary. Reserve a small amount of cooked chorizo for topping.

3. If using a 360 Cookware pan on the grill, spread a thin layer of Dawn dish soap over the outside bottom of the pan only before placing it on the grill. This is simply a cleanup trick for the exterior of the cookware; do not put dish soap inside the pan.

4. Add the cooked chorizo and jalapeños, Queso Blanco, mozzarella, pepper jack, cream cheese, fire-roasted tomatoes, evaporated milk, onion powder, garlic powder and cilantro to a grill-safe pan.

5. Place the pan on the grill and close the lid. Cook for approximately 20–25 minutes, stirring a couple of times as the cheeses melt, until everything is completely melted and combined.

6. Remove from the grill and sprinkle the reserved chorizo and jalapeños over the top.

7. Serve hot with tortilla chips and enjoy.

Amanda's Tip

Save a little of your cooked chorizo and diced jalapeño before assembling the queso. Adding them back over the top right before serving gives the finished dip extra texture, color and flavor.

The cleaned-up recipe now follows the actual ingredient list and original 20–25 minute grill method rather than introducing the cheddar, Monterey Jack, paprika, chipotle powder or queso fresco mentioned elsewhere in the old article.

Save This Recipe

Whether you're planning a summer cookout, game day or a casual night outside, save this recipe so you have it the next time queso is on the menu.

FAQ

Frequently Asked Questions

How long does queso take to melt on the grill?

This grilled chorizo queso takes approximately 20–25 minutes for the cheeses to completely melt together. Keep the grill lid closed while it cooks and stir the queso a couple of times during cooking.

Do I need to cook the chorizo before adding it to the queso?

Yes. Cook the chorizo completely before combining it with the cheeses and remaining ingredients. I cook mine with the jalapeños first, drain excess grease if necessary and reserve a little cooked chorizo for topping.

What cheese is in this chorizo queso?

This recipe uses Velveeta Queso Blanco, mozzarella, pepper jack and cream cheese. Together they create the creamy, melty base for the dip.

What do you serve with grilled chorizo queso?

I serve it hot with tortilla chips for dipping. It's an easy appetizer to put out for a cookout, party or gathering while everyone is outside around the grill.

Why do you put dish soap on the bottom of the pan?

If I'm using my 360 Cookware pan on the grill, I put a thin layer of Dawn dish soap on the outside bottom surface of the pan only to make grill cleanup easier afterward. It never goes inside the cookware or anywhere near the food.

More Recipes for Your Next Cookout

If you're firing up the grill, here are a few more recipes from the blog that would be perfect alongside this queso:

The Perfect Summer Meal: Grilled Chicken, Mexican Street Corn & Cucumber Salad

Fruit & Goat Cheese Bruschetta

Grilled Steak & Blue Cheese Salad with Grilled Corn

Farmers Market Pasta Salad

And if you're making drinks to go with it:

Frozen Raspberry Margarita

4 Easy 4-Ingredient Tequila Cocktails

Sparkling Watermelon Punch

Shop My Entertaining Favorites

From serving pieces and glassware to bowls and entertaining essentials, these are some of my favorite finds for serving recipes like this when we're gathering at home.

Final Thoughts

This Grilled Chorizo Queso is exactly the kind of recipe I love for outdoor entertaining: easy to put together, made for sharing and something everyone can gather around while the rest of dinner is cooking.

The combination of creamy cheeses, chorizo, jalapeños and fire-roasted tomatoes gives it so much flavor, while making the queso right on the grill keeps everything outside with the rest of the cookout.

Put the warm pan in the middle of the table, add plenty of tortilla chips and let everyone dig in.

And if you're using your 360 Cookware on the grill—don't forget the Dawn trick.

On the outside. Definitely the outside.

10 Easy Summer Cocktails for Entertaining

There’s something about summer that makes me want to keep drinks cold, food simple and invite people over. Whether we’re having dinner outside, putting together a last-minute happy hour or hosting a full summer gathering, a really good cocktail is one of my favorite ways to make it feel a little more special.

Over the years, I’ve shared so many summer drinks here on the blog—from frozen margaritas and creamy piña coladas to pitcher cocktails made for a crowd. So I wanted to bring some of my favorites together in one place.

These 10 easy summer cocktails have a little bit of everything: fruity, frozen, citrusy, sparkling and a few pitcher recipes that make entertaining especially easy.

1. Hot Pineapple Whiskey Smash

Sweet pineapple, bourbon, hot honey and ginger beer make this one of the more unexpected drinks on the list. The pineapple and honey bring plenty of sweetness, while the bourbon and little bit of heat keep it from feeling overly sweet.

The homemade pineapple syrup is made by simmering hot honey, fresh pineapple and water before combining it with bourbon and lemon juice. A splash of ginger beer finishes everything off.

This is such a good one when you want a summer cocktail that still has a little depth to it—especially for an evening outside or a summer dinner party.

Read the full recipe for my Hot Pineapple Whiskey Smash

2. Piña Colada Pitcher

There are some drinks that just immediately feel like vacation, and a piña colada will always be one of them for me.

This version is made by blending rum, pineapple juice, coconut milk, lime juice, honey, frozen pineapple and ice until everything is thick and creamy. Even better, it makes an entire pitcher, which is exactly the kind of recipe I want when we’re entertaining.

Pour it into glasses, add fresh pineapple if you have it and serve it right away while it’s icy cold.

Get the full Piña Colada Pitcher recipe

3. Raspberry Frozen Margarita

Frozen margaritas and summer just belong together, and this raspberry version is one of the prettiest.

Frozen raspberries give it that gorgeous color and fruity flavor, while fresh lime juice, tequila, orange liqueur and margarita mix keep it tasting like a classic margarita. I like finishing the glasses with a 50/50 mixture of salt and sugar around the rim, then adding fresh raspberries and a lime wedge.

This would be so fun for taco night, a girls’ night outside or any summer gathering where you want something frozen and festive.

Make my Raspberry Frozen Margarita

4. Champagne Mint Julep Cocktail

If you love a classic mint julep but want something a little lighter and more celebratory for summer, add champagne.

This version starts with a homemade strawberry simple syrup, fresh mint and whiskey before being packed with crushed ice and topped with champagne. The strawberry adds just enough summer flavor without taking away from everything I love about a mint julep.

Finish it with fresh strawberry and mint and you have a cocktail that works just as well for brunch as it does for an evening outside.

Get the full Champagne Mint Julep Cocktail recipe.

5. Lemon Drop Martini

This is one of those classic cocktails I come back to again and again because it only takes a few ingredients.

My Lemon Drop Martini uses vodka, simple syrup and freshly squeezed lemon juice, shaken over ice and poured into a sugar-rimmed glass. It’s sweet, tart and incredibly easy to make at home.

If you’re serving a few different cocktails at a party, I also love having something simple and citrus-forward like this alongside the sweeter and creamier drinks.

Make my Lemon Drop Martini

6. Refreshing Lemon Twist Cocktail

For something bubbly and citrusy, this Lemon Twist Cocktail combines fresh lemon juice, limoncello, ginger beer and champagne.

It’s one of the easiest drinks on this list: fill your glass with ice, add the lemon juice, limoncello and ginger beer, then top everything with champagne. A few fresh lemon slices are really all it needs to look beautiful.

This is exactly the kind of cocktail I’d serve for an outdoor summer lunch or an easy happy hour at home.

Get the recipe for my Refreshing Lemon Twist Cocktail

7. Strawberry Orange Bourbon Smash

Fresh strawberries and orange make this bourbon cocktail feel completely different from the heavier bourbon drinks we tend to think about during fall and winter.

The strawberries are muddled right in the glass before adding orange liqueur, bourbon and a blood orange sparkling drink. Finish it with fresh orange slices and strawberries for an easy cocktail that looks much more involved than it actually is.

I especially love this one for late summer when strawberries are still everywhere but I’m starting to want those slightly warmer flavors again.

Make the Strawberry Orange Bourbon Smash.

8. Key Lime Pie Martini

If dessert cocktails are more your thing, this one is basically key lime pie in cocktail form.

Vodka, lime juice, lemon juice, coconut milk, simple syrup and vanilla bean paste create the creamy citrus base. The graham cracker and lime zest rim is what really gives it that key lime pie feeling.

It’s sweet, tart and creamy all at once, and it makes such a fun after-dinner drink for a summer party.

Get my Key Lime Pie Martini recipe.

9. Large Pitcher Melon & Cucumber Sangria

If I’m serving a crowd, a pitcher cocktail will almost always win.

This Melon & Cucumber Sangria combines fresh melon, cucumber and green grapes with honey, orange liqueur and a bottle of Sauvignon Blanc or Pinot Grigio. Right before serving, sparkling cucumber-mint water is added for a little fizz.

I love that you can assemble most of it ahead of time, tuck the pitcher into the refrigerator and finish it just before everyone arrives. It’s exactly the kind of low-maintenance recipe that makes entertaining easier.

Get the full Large Pitcher Melon & Cucumber Sangria recipe.

10. Cherry Berry Slushies

And finally, one of my newer summer favorites: Cherry Berry Slushies.

There’s something nostalgic about a cold cherry slush on a warm summer evening, and I originally made these as part of our Americana Summer table. The base combines cherry juice and lemonade with optional vodka, then gets topped with a homemade blueberry syrup and fresh summer fruit.

I especially love this one because you can make it as a cocktail or leave out the vodka for a kid-friendly summer slush. The blueberry syrup can also be made a day ahead, which is always a win when you’re entertaining.

Get the full recipe for my Cherry Berry Slushies.

How to Choose a Cocktail for a Summer Party

If you’re trying to decide which one to make, I’d think about how you’re entertaining more than anything else.

For a larger group, the Piña Colada Pitcher and Melon & Cucumber Sangria are two of the easiest options because you aren’t making every drink individually. If it’s a smaller dinner or happy hour, the Lemon Drop Martini, Lemon Twist Cocktail or one of the bourbon drinks are easy to make as you go.

For the hottest days, I’d go frozen. The Raspberry Frozen Margarita and Cherry Berry Slushies are exactly what I want when it’s warm outside.

And if you’re planning an entire menu, start with the food. A margarita is an easy choice for taco night, the sangria works beautifully with a summer dinner outside, and the Champagne Mint Julep would be so pretty for brunch.

A Few Tips for Summer Cocktails

The easiest way to make cocktails feel special at home is usually in the little details. Chill your wine and champagne ahead of time, keep plenty of ice on hand and prep whatever you can before guests arrive.

Fresh garnishes make a huge difference too. Citrus slices, berries, pineapple, cherries and fresh mint are all used throughout these recipes, and they make even a simple drink feel finished.

I also like setting out beautiful glassware, a cocktail shaker and garnishes before everyone arrives. It turns the drinks into part of the table without creating more work once we’re actually entertaining.

FAQ

Frequently Asked Questions

What are the best cocktails for a summer party?

For a larger summer gathering, pitcher cocktails like piña coladas and melon cucumber sangria make serving a crowd easier. Frozen margaritas and slushies are especially refreshing for hot days, while citrus cocktails and sparkling drinks work beautifully for dinners and happy hours.

What cocktails can I make ahead for a party?

Pitcher-style drinks are generally the easiest choice when entertaining. Sangria can be assembled ahead and refrigerated, then finished with ice and the sparkling component just before serving. Some cocktail components, such as homemade syrups, can also be prepared ahead.

What are good frozen cocktails for summer?

The Raspberry Frozen Margarita, Piña Colada Pitcher and Cherry Berry Slushies in this roundup are all cold, frozen options for summer. The Cherry Berry Slushies can also be made without vodka for a nonalcoholic version.

What is a good summer cocktail for a crowd?

The Melon & Cucumber Sangria and Piña Colada Pitcher are especially useful when serving several people because they're prepared in larger batches rather than mixed one glass at a time.

What garnishes work well for summer cocktails?

Fresh summer fruit and herbs are an easy way to finish a cocktail. Depending on the drink, try pineapple wedges, fresh berries, citrus slices, lime wedges or fresh mint.

Shop My Entertaining Favorites

So many of these drinks are made even prettier with the right glassware, pitchers and serving pieces. I keep my favorite entertaining pieces together so they’re easy to find whenever we’re having people over.

More Summer Recipes & Entertaining Ideas

If you’re planning a summer gathering, here are a few more of my favorite recipes and entertaining ideas to bring everything together.

My Summer Shrimp Boil is one of my favorite ways to feed a crowd, especially when you want dinner to feel fun and relaxed. Add my Brown Butter Corn on the Cob alongside it for an easy summer side.

For something a little more casual, try my California Bacon-Wrapped Hot Dogs, then finish the night with Mini Cherry Cobblers for dessert.

And if you’re looking for inspiration beyond the menu, my America’s 250th Summer Tablescape has all the details for creating a festive summer table.

Final Thoughts

I don’t think summer entertaining needs to be complicated. Give me something good to eat, a cold drink, a table outside and people I love, and I’m happy.

That’s what I love about this list. There’s a cocktail for just about every kind of summer day—from frozen margaritas by the pool and pitcher sangria for a crowd to a Lemon Drop Martini after dinner.

Save a few favorites now and come back to this list the next time you’re planning a summer dinner, happy hour or weekend gathering. I have a feeling I’ll keep adding to it as new summer cocktail recipes make their way onto the blog.

Chorizo, Egg & Crispy Potato Breakfast Bowls

These Chorizo, Egg and Crispy Potato Breakfast Bowls are one of those breakfasts that somehow works for everything: a slow weekend morning, feeding a house full of people or prepping breakfast ahead for the week.

Each bowl starts with crispy seasoned potatoes and gets piled with spicy chorizo, fluffy scrambled eggs, melted mozzarella and creamy avocado.

It's hearty, savory and really simple to make.

I especially love the contrast between the crispy potatoes and eggs, and cooking the eggs in the same skillet as the chorizo gives them even more flavor without adding another step—or another pan to wash.

Skip to the Recipe

Why You'll Love These Chorizo Breakfast Bowls

There are a few reasons this breakfast has stayed in our rotation.

First, everything is made with simple ingredients. Potatoes, eggs and chorizo do most of the work, and then you can finish each bowl with whatever toppings you love.

They're also incredibly easy to customize.

Add avocado and cheese like I did, spoon salsa over the top, add fresh herbs or give everything an extra kick with hot sauce.

And if you're feeding several people, everyone can build their own.

If you're looking for something sweet to serve alongside a savory breakfast, my Raspberry Scones would be so good with these for brunch.

The Secret Is Really Crispy Potatoes

The potatoes might secretly be my favorite part of this entire breakfast.

Cut your red potatoes into small, bite-size pieces. The smaller you dice them, the more surface area there is to get golden and crispy.

Heat olive oil in a large skillet and season the potatoes with salt, pepper, garlic powder and onion powder.

Then give them time.

You don't want to constantly move the potatoes around the pan. Letting them sit against the hot skillet is what creates those golden, crispy edges.

If the pan starts looking dry while they're cooking, add another drizzle of olive oil as needed.

Cook the Chorizo Separately

While the potatoes are crisping, cook the chorizo in a second skillet.

Remove the casings first, then break the chorizo apart as it cooks until it's completely browned and cooked through.

Once finished, transfer it to a paper-towel-lined plate.

But don't wash that skillet yet.

We're using it for the eggs.

Scramble the Eggs in the Chorizo Pan

This is such a small detail, but it makes the eggs so much better.

After removing the cooked chorizo, whisk the eggs and add them directly to the same skillet.

The little bit of flavor left behind from the chorizo gets incorporated into the eggs while they cook.

Scramble them gently until they're light and fluffy and completely cooked through, seasoning with salt and pepper to taste.

Now everything is ready to assemble.

How to Build a Chorizo Breakfast Bowl

I like layering these in this order:

Crispy potatoes → chorizo → scrambled eggs → mozzarella → avocado.

Putting the cheese over the warm eggs helps it soften and melt slightly, and the fresh avocado on top gives the whole bowl a creamy finish.

You can stop there or add your favorite breakfast toppings.

The Best Toppings for Breakfast Bowls

This is where you can make each bowl your own.

Avocado and mozzarella are my go-to toppings for this recipe, but salsa or pico de gallo, queso fresco, shredded cheddar, green onion, cilantro, hot sauce, jalapeño, sour cream or Greek yogurt and fresh lime would all be delicious.

If you're serving these for brunch, set the toppings out in little bowls and let everyone build their own breakfast bowl.

It's an easy way to serve a crowd without having to plate every breakfast individually.

Shop My Breakfast & Kitchen Favorites

For breakfasts like this, I'm always reaching for the same few kitchen staples—a really good skillet, sharp knives, cutting boards, mixing bowls and serving pieces.

I've linked the kitchen tools and breakfast essentials I use most often in my Kitchen Favorites ShopMy shelf.

Make Them for Brunch

These breakfast bowls are especially good when you're feeding a larger group because the recipe makes about 8–10 servings.

You can cook the potatoes and chorizo first, scramble the eggs closer to serving time and put all of the toppings out on the table.

For a larger breakfast or brunch spread, add something sweet alongside them.

My Nana's Apple Pancakes are one of my favorite family recipes, or try these Soft Cream Cheese Lemon Blueberry Scones.

And during fall, my Pumpkin Coffee Cake with Pecan Crumbles would be such a good sweet addition to the table.

Meal Prep Chorizo Breakfast Bowls

These are also really easy to turn into breakfast meal prep.

Prepare the potatoes, chorizo and eggs as directed, then layer the potatoes on the bottom of individual containers followed by the chorizo and eggs.

Keep avocado and any fresh toppings separate until you're ready to eat.

For the best texture, I prefer reheating the breakfast bowls in the oven when possible so the potatoes have a chance to crisp back up.

If you know you're making the bowls specifically for meal prep, you can also slightly undercook the potatoes the first time so they don't become too soft when reheated.

I also included these bowls in my Postpartum Freezer Meals: 10 Easy Make-Ahead Recipes because they're such a good hearty option to have prepped and ready in the freezer.

Chorizo, Egg & Crispy Potato Breakfast Bowls

Crispy seasoned potatoes topped with spicy chorizo, fluffy scrambled eggs, mozzarella and creamy avocado for an easy savory breakfast or brunch.

Prep Time: 15 minutes
Cook Time: 35–40 minutes
Total Time: 50–55 minutes
Servings: 8–10

Ingredients

• 8 chorizo links, casings removed

• 2 pounds red potatoes

• 12 large eggs

• Olive oil, as needed

• Salt, to taste

• Freshly ground black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded mozzarella cheese

• Avocado, sliced, for serving

Optional Toppings

• Salsa or pico de gallo

• Green onions

• Cilantro

• Hot sauce

• Queso fresco

• Sour cream or Greek yogurt

• Jalapeño

• Fresh lime

Instructions

1. Prep the Potatoes

Cut the red potatoes into small, bite-size pieces. Smaller pieces will give you more crispy edges.

Heat about 1 tablespoon olive oil in a large skillet over medium heat.

Add the potatoes and season with salt, pepper, garlic powder and onion powder. Toss until the potatoes are evenly coated in the oil and seasonings.

2. Cook Until Crispy

Let the potatoes cook until tender inside and golden and crispy outside, stirring occasionally.

Try not to move them constantly. Giving the potatoes time against the hot skillet helps develop those crispy edges.

Add additional olive oil as needed while cooking.

3. Cook the Chorizo

While the potatoes cook, heat a separate medium skillet over medium heat.

Add about 1 tablespoon olive oil if needed, followed by the chorizo with the casings removed.

Cook while breaking the chorizo into small pieces until completely browned and cooked through.

Transfer the cooked chorizo to a paper-towel-lined plate.

4. Scramble the Eggs

Whisk the eggs together in a large bowl.

Using the same skillet you cooked the chorizo in, add the eggs and season with salt and pepper to taste.

Cook gently, stirring frequently, until the eggs are fluffy and completely cooked.

5. Assemble the Breakfast Bowls

Divide the crispy potatoes between bowls.

Top with cooked chorizo followed by scrambled eggs.

Finish each bowl with shredded mozzarella and fresh avocado.

Add any additional toppings you love and serve warm.

Amanda's Notes

Cut the potatoes small. Smaller pieces mean more golden, crispy edges—and that's the best part of these bowls.

Don't constantly stir your potatoes. Let them sit against the skillet for a few minutes at a time so they actually have a chance to brown.

Save the chorizo skillet. Cooking your eggs in the same pan adds extra flavor and saves you from washing another pan.

Meal prepping? Assemble the potatoes, chorizo and eggs in individual containers, but keep avocado and other fresh toppings separate until serving.

Feeding a crowd? Cook all three main components and turn breakfast into a build-your-own bowl bar with several toppings.

How to Store Chorizo Breakfast Bowls

Allow everything to cool before transferring it to airtight containers.

Store the cooked potatoes, chorizo and eggs in the refrigerator and add fresh avocado after reheating.

For meal prep, I prefer keeping ingredients like avocado, salsa, fresh herbs and sour cream separate.

How to Reheat Breakfast Bowls

For the crispiest potatoes, reheat the bowl in an oven-safe dish until warmed through.

You can also use the microwave when you're short on time, although the potatoes will naturally be softer.

Frequently Asked Questions

Can I make chorizo breakfast bowls ahead of time?

Yes. The potatoes, chorizo and eggs can all be prepared ahead and stored in the refrigerator. Add avocado and other fresh toppings after reheating.

What potatoes are best for breakfast bowls?

I use red potatoes because they hold their shape well and develop delicious crispy edges when diced and cooked in a skillet.

Can I customize these breakfast bowls?

Absolutely. That's one of the best things about this recipe. Add your favorite cheese, salsa, herbs, hot sauce, jalapeños or other breakfast toppings.

Can I serve these for brunch?

Yes. This recipe makes approximately 8–10 servings, making it a great option when you're feeding a larger group. Set the toppings out separately and let everyone assemble their own bowl.

How do I get crispy breakfast potatoes?

Dice the potatoes fairly small, make sure there's enough oil in the skillet and don't stir them constantly. They need time sitting against the hot pan to develop a golden crust.

More Breakfast Recipes You'll Love

If you're looking for more breakfast and brunch inspiration, try another favorite from Amanda's Kitchen:

Raspberry Scones

Nana's Apple Pancakes

Breakfast Croissants with Sausage, Bacon & Maple Dijon

Soft Cream Cheese Lemon Blueberry Scones

Pumpkin Coffee Cake with Pecan Crumbles

Pumpkin Pie Overnight Oats

Breakfast Burritos

Sausage English Muffin Breakfast Sandwiches

Shop My Breakfast & Kitchen Favorites

If you're making this recipe at home, I've gathered the skillets, knives, cutting boards, mixing bowls, meal-prep containers and serving pieces I use most often in one place.

Kitchen Favorites

Breakfast & Meal Prep Favorites

Save This Recipe

Whether you're making these for weekend breakfast, serving them for brunch or prepping breakfast for the week ahead, save the printable recipe card below so you can easily make them again.

Gather Around the Table

A really good breakfast doesn't have to be complicated.

Crispy potatoes, spicy chorizo and fluffy eggs make these breakfast bowls hearty enough for a slow weekend morning, while avocado, cheese and whatever toppings you have on hand make them easy to change every time you make them.

Make them fresh for breakfast, set everything out for a build-your-own brunch or portion them into containers for the week ahead.

Either way, don't rush the potatoes.

Those crispy edges are worth the extra few minutes.

Made with love for the people you love.

Berry Goat Cheese Salad with Candied Walnuts & Strawberry Balsamic Vinaigrette

There are some recipes that are just as pretty on the table as they are delicious, and this berry goat cheese salad is absolutely one of them.

Fresh strawberries, blackberries and blueberries are layered over spinach with creamy goat cheese and sweet candied walnuts, then everything gets tossed in a homemade strawberry balsamic vinaigrette. It's fresh and colorful, with that perfect combination of sweet, tangy, creamy and crunchy in every bite.

I originally made this salad for lunch outside, surrounded by trees and greenery, and looking back at these photos it almost feels like we were having lunch in a little wooded fairy garden. It's exactly the kind of meal I love serving when the weather is warm—beautiful enough for a spring or summer gathering but simple enough to make for lunch at home.

Skip to the Recipe

A Salad Made for Spring and Summer

One of my favorite things about this salad is how naturally beautiful it is.

You have deep green spinach, bright strawberries, blueberries and blackberries, creamy white goat cheese and glossy candied walnuts. It doesn't need much styling once it's assembled because the ingredients do all of the work.

That makes it especially good for entertaining.

Serve it for Easter, Mother's Day, a bridal or baby shower, a spring lunch or an easy summer dinner outside. It works beautifully as a side salad, but you can easily add grilled chicken or salmon and turn it into a complete meal.

What's in This Berry Goat Cheese Salad?

The ingredient list is simple, but each piece gives the salad something different.

Spinach creates a mild, fresh base that lets the berries stand out.

Strawberries, blueberries and blackberries add sweetness, color and a little tartness.

Goat cheese gives you that creamy, tangy contrast against the fruit.

And then there are the candied walnuts.

Those might be my favorite part.

Don't Skip the Candied Walnuts

You could absolutely use plain toasted walnuts, but taking a few extra minutes to candy them makes such a difference.

For this recipe, I cook the walnuts with maple syrup and brown sugar until they're glossy and coated, then spread them onto parchment paper to cool.

You get these little bites of sweet crunch throughout the salad that work so well against the creamy goat cheese and fresh berries.

Amanda's Tip: Make the candied walnuts first. They'll have time to cool and crisp while you prepare the dressing and assemble the rest of the salad.

Homemade Strawberry Balsamic Vinaigrette

The dressing is what brings everything together.

Fresh strawberries are blended with balsamic vinegar, raw honey, extra virgin olive oil, salt and pepper to make a simple strawberry balsamic vinaigrette.

You still get the depth and tanginess of balsamic, but blending fresh strawberries directly into the dressing gives it a little natural sweetness and makes it perfect for this salad.

If you love homemade dressings, this is also an easy one to make ahead. Blend it, refrigerate it in a sealed container and give it a good shake or stir before serving.

Setting a Garden Table for Lunch

This salad always makes me think of eating outside.

When I photographed this particular lunch at our old house, the table was tucked into so much greenery that it felt almost like dining in the middle of a little wooded garden.

And honestly, the setting didn't need much.

When you're surrounded by that much natural greenery, I think it's prettier to let the setting do most of the decorating. A thoughtfully set table, pretty serving pieces and colorful food are enough.

This is one of the reasons I love recipes like this for entertaining. The salad itself becomes part of the tablescape.

Shop My Summer Table & Kitchen Favorites

I've linked some of my favorite pieces for serving salads, setting a simple outdoor table and making homemade dressings below.

How to Assemble the Salad

I have one little trick when assembling salads with lots of toppings: don't put everything on top at once.

Start with the spinach and add about half of the berries, goat cheese and candied walnuts. Add some dressing and gently toss everything together.

Then transfer the salad to your serving bowl or platter and scatter the remaining berries, goat cheese and walnuts over the top.

That way, every bite is actually dressed and has some of the toppings in it, but you still get that beautiful finished salad with all of the color visible on top.

Easy Variations

This is also a very forgiving salad.

Use raspberries when they're in season. Swap the goat cheese for feta if that's what you prefer. Pecans work beautifully in place of walnuts, and you can use mixed greens or arugula instead of spinach.

For a heartier salad, add grilled chicken, salmon or even quinoa.

I wouldn't change too much at once, though. The combination of berries + creamy cheese + candied nuts + balsamic is what makes this one so good.

What to Serve with Berry Goat Cheese Salad

For lunch, I could happily eat this with a crusty baguette and call it a meal.

For dinner or entertaining, serve it alongside grilled chicken or salmon. It's also a beautiful fresh contrast to a creamy soup.

Try it with my Creamy Basil Tomato Soup, Slow Cooker Italian Wedding Soup, French Onion & Shallot Soup, or Creamy Cheddar Cauliflower Soup.

Make It Ahead

Most of this salad can be prepared ahead, which is another reason I love it for entertaining.

Make the candied walnuts ahead and let them cool completely before storing them in an airtight container.

Blend the strawberry balsamic vinaigrette and refrigerate it separately.

Wash and dry your berries and greens, but keep all of the salad components separate until you're ready to serve.

Wait to add the dressing until just before serving. That's what keeps the spinach fresh instead of soggy.

Berry Goat Cheese Salad with Candied Walnuts & Strawberry Balsamic Vinaigrette

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

Ingredients

For the Salad

• 10 cups fresh spinach

• ¼ cup fresh strawberries, sliced

• ¼ cup fresh blackberries

• ¼ cup fresh blueberries

• 4 oz goat cheese, crumbled

For the Candied Walnuts

• 2 cups walnuts

• ¼ cup pure maple syrup

• 2 tablespoons brown sugar

For the Strawberry Balsamic Vinaigrette

• ¼ cup fresh strawberries, stems removed

• ¼ cup balsamic vinegar

• ¼ cup raw honey

• ½ cup extra virgin olive oil

• ¼ teaspoon salt

• ¼ teaspoon freshly ground black pepper

Instructions

1. Make the Candied Walnuts

Line a baking sheet with parchment paper and set aside.

Add the maple syrup and brown sugar to a saucepan over medium heat. Cook, stirring, until the mixture is combined and bubbling.

Add the walnuts and stir until evenly coated.

Transfer the walnuts to the prepared parchment-lined pan and separate them so they don't cool in one large cluster. Let cool completely while you prepare the rest of the salad.

2. Make the Strawberry Balsamic Vinaigrette

Add ¼ cup strawberries, balsamic vinegar, raw honey, extra virgin olive oil, salt and pepper to a blender.

Blend until completely smooth. Set aside until you're ready to assemble the salad.

3. Assemble the Salad

Add the spinach to a large serving bowl.

Add approximately half of the sliced strawberries, blackberries, blueberries, goat cheese and candied walnuts.

Drizzle with your desired amount of strawberry balsamic vinaigrette and gently toss.

Top the salad with the remaining berries, goat cheese and candied walnuts so all of those beautiful colors and textures are visible.

Serve immediately with additional vinaigrette on the side.

Amanda's Notes

Make the walnuts first. Giving them time to cool allows the maple-brown sugar coating to set before you add them to the salad.

Dress just before serving. Don't toss the spinach with vinaigrette until you're ready to eat.

Add the toppings in two stages. Tossing half into the salad distributes everything evenly, while saving the other half for the top gives you that beautiful finished presentation.

Make it a meal. Add grilled chicken or salmon for an easy spring or summer dinner.

Swap the greens. Arugula or mixed greens are both delicious alternatives to spinach.

How to Store Leftovers

Once dressed, this salad is best enjoyed right away.

If you know you'll have leftovers, only dress the portion you're serving. Keep the spinach, berries, goat cheese, candied walnuts and dressing stored separately in the refrigerator.

Keep the candied walnuts in a sealed container at room temperature once completely cooled so they maintain their crunch.

Frequently Asked Questions

Can I make berry goat cheese salad ahead of time?

Yes. Prepare the candied walnuts and strawberry balsamic vinaigrette ahead of time and keep the salad ingredients separate. Assemble and dress the salad immediately before serving.

Can I substitute feta for goat cheese?

Yes. Feta will give the salad a slightly different flavor and texture but works beautifully with fresh berries and balsamic vinaigrette.

Can I use pecans instead of walnuts?

Absolutely. Candied pecans are an easy substitute for the walnuts and work well with the berries and goat cheese.

What protein goes well with berry salad?

Grilled chicken and salmon are both great additions if you'd like to turn this salad into a complete meal.

Can I use a different green instead of spinach?

Yes. Try arugula for a pepperier flavor or your favorite mixed greens for a lighter texture.

Why should I wait to dress the salad?

Adding vinaigrette too early can cause the spinach to wilt. For the freshest texture, toss the salad with dressing immediately before serving.

More Salad Recipes

If you love a salad that's substantial enough to become part of the meal, try my Pear & Walnut Salad with Honey Mustard Dressing, Italian Chopped Salad Jars, Spinach Salad with Warm Shallot Dressing, Apples & Pistachios, or Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans.

Shop My Kitchen & Entertaining Favorites

I've linked some of my favorite pieces for making homemade dressings, serving big salads and setting a simple table for lunch outside.

Kitchen Favorites

Entertaining Favorites

Save This Recipe

Whether you're planning a spring lunch, summer dinner or simply want a new salad to add to your weekly rotation, save this one for later.

Gather Around the Table

Some meals seem made for eating outside.

This is one of them.

A big bowl of colorful salad, something cold to drink, bread on the table and nowhere you need to be for a little while.

Looking back at these photos from our old home, I love how tucked away this table felt among all of the trees and greenery. It was the kind of spot that made an ordinary lunch feel a little magical.

And I think that's part of why I love setting a table—even for something as simple as salad.

The food brings everyone there. The setting makes you want to stay.

Sip into Paradise with the Refreshing Flavors of a Key Lime Pie Martini

The Key Lime Pie Martini perfectly captures the tropical taste of the beloved dessert, while turning it into a refreshing cocktail that's as creative as it is delicious. This cocktail combines the rich and creamy flavors of coconut milk, the zing of key lime juice, and just a bit of vodka, creatin a flavor that sits so nicely with every sip. This drink isn't just a refreshing treat but is also a celebration of the great taste of Key Lime Pie in a drinkable form. Imagine the warm summer breeze, lifted by this sweet and tangy delight. Whether enjoyed at a summer gathering or as a comforting escape in colder months, this martini promises a crowd-pleasing experience that will soon be one of your favorites!

Skip to the Recipe

Creating a Key Lime Pie Martini at home allows you to harness the coastal spirit of this cocktail, and it all starts with the right preparation. Begin by giving your glass an authentic pie touch with a lime zest and graham cracker mixed rim, which brings that familiar dessert charm to the presentation. Then, mix vanilla vodka or regular vodka and vanilla extract with key lime juice and lemon juice in a shaker filled with ice for a delicious mix of flavors. A splash of cream or coconut milk really enriches the cocktail, making it smooth and creamy while preserving the pie taste. Shake well until the mixture is well-chilled, then carefully strain the drink into the prepared glass. As a finishing touch, garnish with a lime wheel or zest to give an extra bit of color and citrus aroma, really enhancing the look and taste.

What is a Dry Shake?

A dry shake presents an intriguing technique in cocktail-making, involving the shaking of ingredients without ice. This method is great for its ability to create a dense, frothy texture, enhancing the cocktail's texture and aesthetic presentation. It's especially effective for cocktails with egg whites, like a whiskey sour, where it aerates and emulsifies to perfection. Even in a Key Lime Pie Martini, using a dry shake before adding ice helps achieve a light, frothy quality like a meringue topping on the pie. Following the initial dry shake, then ice comes into play for a second shaking round. This additional step cools and slightly dilutes the drink, ensuring it is served at the best temperature and consistency required to make the drink perfect.

Rim your Martini with a Graham Cracker Crust

Elevate your cocktail's presentation by rimming your martini glass with a crushed graham cracker crust. This is an irresistible step that adds authenticity to the pie-like theme. Start by finely crushing graham crackers and blending them with a sprinkle of lime zest for added depth and color. Then use a slice of lime or a dab of honey syrup to moisten the glass rim, ensuring the crust stays on well. Dip the prepared glass into the graham cracker crumbs, pressing gently for an even coat. This simple garnish enriches the drink's visual texture and complements the Key Lime Pie Martini’s tropical nature. With easy ingredients and a fairly simple preparation process, it is a joy to create, whether you're a true mixologist or a beginner to the world of cocktails. Great for summer get-togethers or even as a delightful treat in colder months, sipping this creation is like tasting a slice of paradise.

Can I make a non-alcoholic version of a Key Lime Pie Martini?

For those looking to enjoy the delightful flavors of a Key Lime Pie Martini without the alcohol, there's a refreshing mocktail version available. Start by swapping the vodka and coconut cream with sparkling water or non-alcoholic vanilla syrup, creating the foundational flavor without the alcohol itself. Still use authentic key lime juice to maintain that distinct tartness, pairing it with a splash of simple syrup for added sweetness. Give the mocktail a creamy element through coconut milk or non-dairy creamer, emulating the pie’s silky texture. Rim your glass with crushed graham crackers to preserve the classic pie experience and garnish your mocktail with a lime slice or whipped cream for an aesthetically pleasing touch.

What is the best way to serve a Key Lime Pie Martini?

To elevate the Key Lime Pie Martini experience, presentation is key, beginning with a chilled martini glass. The chill enhances the refreshing quality while a graham cracker-rimmed edge really brings to life the pie aspect. Garnish with a thin slice or twist of lime to provide an extra splash of color and zestful aroma, inviting the senses to enjoy the cocktail fully. Ensure that each shake with ice results in a perfect consistency, serving immediately while it retains the smooth texture and balanced flavors. This attention to detail makes this cocktail timeless no matter the season or occasion.

This Key Lime Pie Martini is more than just any average cocktail, as it's one that is full of vibrant flavors and creamy indulgence combined into one refreshingly drink. Whether enjoyed in its alcoholic or non-alcoholic form, it's a true treat for the senses and a testament to the art of mixing. As you enjoy this delightful combination of citrus and cream, you’ll find it impossible not to fall in love with this drink. Cheers to paradise in a glass!

Ingredients

2 oz vodka

1 oz lime juice

1 oz lemon juice

1 oz coconut milk

1/2 oz simple syrup

1 tsp vanilla bean paste

Crushed gram crackers

Lime Zest

Lime Slices

Instructions

1. Rim your cocktail glass by running a wedge of lime around the edge and dipping into a mix of gram cracker crumbs and lime zest. Set aside while preparing your cocktail.

2. Add to a cocktail shaker vodka, lime juice, lemon juice, coconut milk, simple syrup and vanilla extra. Give a dry shake. Add in 2 large cubes of ice and shake until ice is gone.

3. Pour into a rimmed glass. Top with a lime slice, serve and enjoy!

Save This Recipe

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.

Other Cocktail Recipes You will Love:

Strawberry Orange Bourbon Smash

The Perfect Lemon Drop Martini Recipe for a Refreshing and Delicious Cocktail

4 Deliciously Easy 4-Ingredient Tequila Cocktails

Watermelon Twist Cocktail

Refreshing Lemon Twist Cocktail

Step-by-Step Guide to Making a Refreshingly Delicious Frozen Raspberry Margarita

3 Refreshing Summertime Bourbon Cocktails to Beat the Heat

Pot of Gold Cocktail - Your Ultimate St. Patrick's Day Delight!

The Irresistible Hawaiian Roll Breakfast Sandwich for a Delicious and Satisfying Morning Boost!

In the hustle and bustle of busy mornings, there's nothing quite like starting your day with a satisfying Hawaiian Roll Breakfast Sandwich. This delicious mix combines the sweet softness of Hawaiian rolls with the savory richness of classic breakfast foods of eggs and cheese, creating a simple breakfast experience that is both delicious and energizing. Whether you're feeding a family or fueling yourself up for a busy day, these sandwiches offer a flavorful twist on your traditional morning meal. Let's explore why this breakfast option should become a staple in your morning routine.

Skip to the Recipe

The savory eggs mixed with melty cheese come together beautifully with the soft texture and subtle sweetness of Hawaiian rolls. This blend of flavors creates a taste sensation that's perfect for any breakfast occasion. These sliders are so easy to prepare, which makes them an ideal choice for those hectic mornings when time is of the essence. Creating these breakfast wonders doesn't require much preparation. With just a few ingredients and minimal cooking time, these sliders are not only convenient but customizable. Customize them with your favorite add-ons, such as crispy bacon, creamy avocado, or healthy spinach, for that personalized touch. The best part? They're loved by both kids and adults, making them a hit for family gatherings. Packed with protein and carbohydrates, these egg sliders provide a balanced meal to kickstart your day with a burst of energy.

Variations

Embrace your creativity in the kitchen by experimenting with different cheeses to best complement the sandwich's flavors. From sharp cheddar to smooth Swiss or zesty pepper jack, each choice adds a unique character to the dish. The option to add a variety of proteins, such as crispy bacon, savory sausage, or even a perfectly cooked fried egg, provides extra richness and satisfaction.

Incorporate fresh vegetables to enhance nutrition and color. Spinach adds a vibrant green, avocado offers creamy goodness, while tomatoes introduce a fresh, juicy pop. To spice things up, use flavored spreads or sauces like spicy mayo or herbed cream cheese. If you’re seeking more traditional sandwich tastes, try different roll flavors such as whole wheat or savory butter.

Lastly, the addition of maple syrup introduces a rich sweetness that complements the savory components beautifully. This balance makes the sliders ideal for busy mornings, allowing you to enjoy a satisfying taste experience with minimal effort. Whether you're rushing through your daily routine or hosting a casual brunch, these sliders are sure to impress.

What are Hawaiian rolls?

A critical component of this breakfast delight is the Hawaiian roll. These rolls are soft, slightly sweet, and known for their fluffy texture, originating from Hawaii. Their unique flavor twist comes from ingredients like pineapple juice, honey, and milk, giving them their signature taste and irresistible softness. Hawaiian rolls have gained popularity for their versatility, pairing well with both sweet and savory dishes. These delightful rolls are frequently used in sliders, sandwiches, and even accompany main meals as a delightful side. The convenient size and subtle sweetness make them the perfect bread for a breakfast sandwich, ensuring a tasty and fulfilling start to any day. Whether you're planning a brunch or a simple family breakfast, Hawaiian rolls stand out as an all-time favorite.

Tips and Tricks

Creating the perfect Hawaiian Roll Breakfast Sandwich involves choosing the freshest Hawaiian rolls for a flavorful base. Fix up the sandwiches by incorporating a mix of savory fillings, such as eggs, cheese, and your preferred breakfast meat. Adding a touch of freshness with ingredients like tomato slices or avocado can balance out the savory elements, providing a delightful contrast. Lightly toasting the assembled sandwich results in a crunchy exterior while maintaining a gooey interior. For an added flavor boost, experiment with different sauces and condiments. Try a dash of hot sauce or a spread of mayonnaise to customize the flavor. These simple tips can transform a basic breakfast into a gourmet experience.

For those handling breakfast for a bigger crowd, sheet pan breakfast sliders are a lifesaver. They offer a convenient way to make multiple sandwiches simultaneously, eliminating the stress of individual preparation. Using Hawaiian rolls adds a touch of sweetness that perfectly balances the savory layers of scrambled eggs, cheese, and breakfast meat inside. Once assembled on a sheet pan, these sliders are incredibly easy to bake and serve straight from the oven, hot and delectable. Not only is the preparation simple, but they ensure a delicious and filling start to any day. Whether you're hosting a brunch or just have a hungry family to feed, these sliders are quick, easy, and ready to impress.

What Ingredients are Typically Used in a Hawaiian Roll Breakfast Sandwich?

The essential components of a Hawaiian Roll breakfast sandwich start with the rolls themselves. These soft and slightly sweet bread rolls provide the perfect base. Eggs, scrambled or fried, create a rich, protein-packed layer essential for breakfast. Add crispy bacon or savory sausage to infuse the sandwich with a hearty and meaty element.

Top it off with slices of cheddar or Swiss cheese that perfectly melt over the warm ingredients, creating a tasty gooeyness. Optional toppings such as avocado or a drizzle of hot sauce enhance the sandwich's taste. These ingredients collectively make a breakfast sandwich that is not only filling but offers a great start to the day.

Can I Prepare a Hawaiian Roll Breakfast Sandwich Ahead of Time?

Convenience is key for busy mornings, and preparing Hawaiian Roll breakfast sandwiches ahead of time is a game-changer. Start by assembling the sandwiches by layering eggs, cheese, and bacon or your chosen ingredients between sliced Hawaiian Rolls. Wrap each sandwich individually in foil or plastic wrap to maintain freshness, allowing for easy storage. Store the prepared sandwiches in the refrigerator for up to a few days for quick access during busy mornings. Alternatively, freeze them for longer preservation, ensuring you’re equipped with a delicious breakfast option anytime. When you're ready to enjoy, simply reheat the sandwiches in the oven or microwave, and relish the ease of a homemade breakfast without the hassle of morning preparation.

How Do I Properly Store Leftover Hawaiian Roll Breakfast Sandwiches?

To keep leftover Hawaiian Roll breakfast sandwiches fresh and delicious, proper storage is crucial. Begin by allowing the sandwiches to cool to room temperature before wrapping each individually in plastic wrap or aluminum foil. This step is vital for maintaining the sandwich's structural integrity and freshness.

Once wrapped, place the sandwiches in an airtight container or resealable plastic bag to enhance longevity in the refrigerator for up to 3-4 days. Before serving, reheat the sandwiches in the oven, toaster oven, or microwave, ensuring they are thoroughly heated. This method preserves the delightful taste and texture, allowing you to enjoy a satisfying breakfast at your convenience.

Bringing a sense of joy and satisfaction with each bite, the Hawaiian Roll Breakfast Sandwich is more than just a breakfast staple—it's a culinary treasure that brightens up any morning routine. By blending sweet and savory elements, these sandwiches offer a balanced, delicious way to start the day. With their straightforward preparation and versatility, they cater to diverse tastes and dietary preferences, providing a personalized breakfast experience. Whether you’re sharing them with family or indulging solo, these sandwiches promise not just nourishment but pure morning bliss. Embrace the irresistible flavors and let each sandwich become a delightful part of your treasured morning rituals.

Ingredients

12 King's Hawaiian Sweet Rolls

8 oz ground breakfast sausage, cooked

8 slices thick-cut bacon, cooked

10 large eggs

16 slices cheddar cheese

8 tablespoons melted butter

1 tablespoon melted butter

Everything but the bagel seasoning

Instructions

1. Start by preheating your oven to 350 degrees. Melt butter and add half to the bottom of the dish and full coat.

2. Split your rolls in half horizontally with a serrated knife and place the bottom half in the baking dish. Top with a layer of cheese, around 8 slices. Layer your cooked eggs, then your cooked and crumbled sausage. Next add your bacon slices, or you can crumble the pieces. Layer another row of 8 slices of cheese and top with the top half of the Hawaiian sweet rolls.

3. In the bowl of melted butter add in honey and whisk together. Pour over top of the rolls, evenly distributing. Sprinkle with everything but the bagel seasoning, as much or as little as you desire.

4. Cover dish with foil and bake in oven for 15 minutes or until the cheese is hot and bubbly. Remove foil and bake for an additional 3-5 minutes or until the tops are a beautiful golden brown. Remove from oven slice and serve!

Save This Recipe

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.

Other Delicious Breakfasts:

Savory Sausage, Crisp Bacon, and a Sweet Maple Dijon Spread Delight!

Whip up a Breakfast Delight: Pumpkin Pie Overnight Oats with A Hard Chocolate Top - A Recipe Worth Waking Up For

Sweet Perfection: Baking the Ultimate Cinnamon Roll Loaf with Espresso Glaze

Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing

Soft Cream Cheese Lemon Blueberry Scones

An Irresistible Treat: The Delicious Berry Custard Puff Pastry Tart

Deliciously Sweet and Tangy: Blueberry Orange Glazed Muffins

Irresistibly Delicious Cinnamon Streusel Scone Recipe: Simple Yet Heavenly

There's something so comforting about a warm, freshly baked scone, especially when it features the sweet taste of cinnamon streusel. Mornings are made so much better by biting into a yummy scone that combines flaky, buttery layers with a sweet, crumbly topping that all melts in your mouth. With this cinnamon streusel scone recipe, you'll find a delicious delight that’s perfect for breakfast, brunch, or a sweet snack anytime. It's a warm comforting treat, and one that is perfect for both the novice baker and the seasoned pastry chef. The scones are best enjoyed warm, with a drizzle of glaze or a generous pat of butter, showcasing their irresistible deliciousness.

Skip to the Recipe

Beginning the journey to creating these delicious cinnamon scones starts with a simple preheat of your oven and the preparation of your baking sheet using parchment paper. This initial setup is important, as it lays the foundation for baking success. In a mixing bowl, you'll combine the core dry ingredients of flour, sugar, baking powder, and cinnamon. The goal is to ensure that these components are mixed well before introducing cold butter, which you'll cut in until the mixture achieves a crumbly consistency. At this stage, the wet ingredients, including milk and vanilla extract, are incorporated, bringing the dough together. Folding in the prepared cinnamon streusel is the next exciting step before shaping the dough into a round form and dividing it into wedges that are ready for baking.

This classic cinnamon scone process highlights the delicious combination of flavors and textures that you'll savor in each bite. Once in the oven, you'll bake until they're golden brown, which will then fill your kitchen with an irresistible aroma. Once out of the oven, these treats need only a brief cooling period before they are ready to be topped with a simple glaze, which even more so elevates their sweetness and visual appeal. The final product is a perfect scone, ready to enjoy immediately and share with loved ones.

Streusel and Cinnamon Swirl

The combination of streusel and cinnamon within these scones is what gives them their irresistible flavor profile. The recipe really relies on the simplicity of ingredients, making it a simple enough project even for those just stepping into the world of baking. Once baked, the crumbly streusel melds with the soft interior, offering a great texture at every bite. The smell of cinnamon fills the entire kitchen with a heavenly scent, and you know something good is about to come.

This delightful combination of streusel and cinnamon is not just about its great taste, as it also transforms the baking experience into a journey of wonderful aromas that hit your senses. Whether it’s that yummy smell making its way through your home or the comforting warmth of the freshly baked scones, they present an ideal treat for breakfast, brunch, or perhaps even as an afternoon indulgence. Enjoy these delightful scones as they are, or pair them with coffee or tea for a truly rewarding culinary moment.

For true scone lovers, this cinnamon streusel version combines classic flavors with easy baking, giving a delicious result that all bakers alike will enjoy. The foundation of this recipe lies in the classic blend of cinnamon and butter, which together create a crumbly streusel topping, providing a sweet, spicy layer that complements the rest of the scone perfectly. With easy-to-follow instructions, this recipe requires basic ingredients such as flour, sugar, and baking powder to offer a light and fluffy scone texture. These scones are ideal for both a quiet breakfast at home or as a sweet afternoon pick-me-up alongside a warm cup of coffee or tea. This recipe also allows for customizing with tips and variations to suit different tastes, ensuring each bite is tailored to personal preference and satisfaction.

What Ingredients Do I Need to Make Cinnamon Streusel Scones?

Creating these cinnamon streusel scones starts with getting the right ingredients, with each contributing to the delightful texture and flavor profile. Flour acts as the base, providing the essential structure to the scones, while sugar adds sweetness and balances the cinnamon's warmth. Baking powder and salt are necessary for proper leavening and taste. Butter, another key ingredient, gives that richness and helps form the tender crumb. Finally, cinnamon and brown sugar are pivotal in the creation of the streusel topping, adding a hint of spice and sweetness that distinguishes these scones. Although the ingredient list is simple, each component plays an important role in the creation of a delicious flavorful journey. Whether you're deviating from this recipe by incorporating additional elements like nuts or dried fruit, or keeping it classic, these core ingredients lay the groundwork for a successful bake. By understanding each ingredient's purpose, you can best understand and confidently approach the baking process and assure an irresistible result.

How Can I Make the Streusel Topping Crunchy?

A distinctive element of cinnamon streusel scones is their crumbly, sweet topping. Achieving the perfect balance of crunch involves proper technique and attention to ingredient details. One important method is using cold, cubed butter within the flour and sugar mixture. This ensures a crumbly texture that bakes into a crunch. Mixing thoroughly allows the butter to be well-coated, ensuring even baking. Choosing a sugar type like granulated or turbinado can also add a distinct crunch to the topping. Taking care not to overmix keeps the streusel from becoming too compact, preserving the intended crumbly texture. Additionally, a brief chilling period before baking helps maintain this texture, preparing the scones for ultimate crunch once they hit the oven. Whether you're topping muffins or enhancing these tasty scones, mastering crunchy streusel will elevate any baked good.

Can I Substitute Any Ingredients If I Have Dietary Restrictions?

For those working around dietary restrictions, from gluten-free needs to vegan lifestyles, ingredient substitutions within the cinnamon streusel scone recipe can easily accommodate such requirements. Substituting gluten-free flour blends allows individuals with gluten sensitivities to enjoy these scones without worry. Similarly, dairy-free alternatives such as almond or coconut milk work wonders for lactose intolerant individuals, ensuring they don't miss out on this treat. Plant-based butter or oils cater to vegan diets without sacrificing that necessary richness. It's important to always check ingredient labels to ensure substitutes meet personal dietary guidelines. By offering flexibility in ingredient choices, this recipe remains able to be enjoyed by all.

How Should I Store Cinnamon Streusel Scones to Keep Them Fresh?

Preserving the fresh-baked goodness of cinnamon streusel scones involves paying careful attention to their storage conditions. Keeping them in an airtight container at room temperature is the primary step to preserve freshness. It's crucial to avoid direct sunlight and heat, which can dry out the scones. Should you need to store them for longer than a couple of days, refrigerate them in a tightly sealed container. If you're looking to extend the shelf life even further, freezing can be a good option. Wrapping scones individually in plastic wrap before placing them in a freezer-safe bag ensures their texture and flavor remain intact. When you’re ready to enjoy this baked delight again, simply reheat frozen scones in the oven at a low temperature until warm and slightly crisp.

The scent of cinnamon and freshly baked goods makes these scones an irresistible choice to start your day. The recipe is designed to be simple yet effective, ensuring even time-pressed mornings can have a little sweetness without the hassle. Providing warmth and a bit of nourishment, cinnamon scones are perfect for those chilly mornings when you crave something comforting yet delightful. The buttery dough complemented by the sweet crunch of streusel brings a perfectly balanced taste that satisfies without being overwhelmingly sweet. They cater to scone lovers looking for a delicious breakfast option that’s easy to prepare. These scones are versatile, perfect for enjoying alone or as part of a larger breakfast or brunch spread. Sharing them with family or friends can make any morning feel special.

This recipe will not disappoint, by combining a soft, buttery base with a layer of rich cinnamon sugar streusel on top, perfect for a quick breakfast or an afternoon treat. The simplicity of the recipe makes it doable for anyone, whether you’re just starting your baking journey or have years of experience under your apron.

The beauty of these cinnamon scones lies in the perfect blend of flavors and textures of soft, flaky dough that goes so well with the crunchy streusel topping. You’ll appreciate the ease of finding ingredients, as you probably have them stored away in your pantry. These scones come together with minimal effort and result in a delicious product that fills your home with warmth. Whether you enjoy them alone or incorporated into your brunch menu, a cinnamon scone is a comforting experience best enjoyed fresh out of the oven, possibly with a warm tea or coffee by your side.

Ingredients

21/2 cups all-purpose flour

1/2 cup sugar

1/2 teaspoon kosher salt

1 teaspoon cinnamon

1 tablespoon baking powder

1/2 cup cold butter

1 egg

1 teaspoon vanilla extract

2/3 cup heavy cream

8 ounce package of cream cheese

1/2 cup sugar (to cover cream cheese with)

Crumble Topping:

2/3 cup sugar (can do half brown sugar)

1 1/2 cups all-purpose flour

1/2 cup melted butter

1 teaspoon cinnamon

Glaze:

1 teaspoon vanilla extract

1 cup powdered sugar

2 tablespoons melted butter

2 tablespoons milk

Instructions

1. Mix together dry ingredients in a large bowl

2. Grate butter into bowl and blend with dry mixture. I use my hands (you can use a pastry blender also) to make sure that the butter doesn’t stick together any larger than a pea size amount.

3. After well mixed make a hole in the center of the mix and put all wet ingredients; egg, vanilla and heavy cream. Mix together. Be sure to not over mix or it will get too tough.

4. Cube cream cheese into dime size chunks. Coat in a small bowl with sugar and add into the dough. Don’t over mix just enough that its well spread out in the dough. Next incorporate in raspberries, be sure not to over mix or smash them.

5. After all is mixed together, add dough to a floured surface and make dough into a pie looking around shape. I keep mine a little thicker, so it stays soft. If you like your scones harder and flakier then you can make it thinner. Mine is usually around an inch to an inch and a half thick. Once in a circle cut with a bench scraper like a pizza into slices. I do about 8. Again, if you prefer it to be smaller and not as soft you can do more.

6. Mix together crumble ingredients and add to the top of pie shaped scone pieces, be sure to pat down and press in slightly to the scones to help stick and stay on.

7. Place on a parchment paper lined cookie sheet and put in the fridge for 45 min to an hour. The last 10 min preheat oven to 400 degrees. Bake at 400 degrees for 15 min. Turn the temp down to 350 and bake for 10 min or until golden brown on the top.

8. While baking make glaze! Melt butter completely in a bowl and add in the other ingredients. Mix with a fork until you have your desired consistency. Add more powdered sugar or water to achieve thickness. I like mine a little thicker so it will stick to the top of scones.

9. Transfer scones to cookie sheet and drizzle glaze on top. Let cool and enjoy!!

Save This Recipe

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.

Other Breakfast Pastries You Will Love:

Sweet Perfection: Baking the Ultimate Cinnamon Roll Loaf with Espresso Glaze

Sweet Serenity: Mastering the Art of Pumpkin Cinnamon Rolls with Cream Cheese Icing

Soft Cream Cheese Lemon Blueberry Scones

An Irresistible Treat: The Delicious Berry Custard Puff Pastry Tart

Deliciously Sweet and Tangy: Blueberry Orange Glazed Muffins

Banana Bread Recipe

Blackberry Cinnamon Rolls with Mascarpone Frosting

Deliciously Sweet: Pumpkin Coffee Cake with Pecan Crumbles

An Irresistible Treat: The Delicious Berry Custard Puff Pastry Tart

A Sweet and Delicious Recipe for Lemon Poppyseed Bread

Indulge in Delicious Personal Pear Tarts

Indulge in This Deliciously Sweet Chocolate Espresso Cream Pie Recipe