Layered Neapolitan Cake

Chocolate, Vanilla & Strawberry Cake with Cream Cheese Frosting

There is something so nostalgic about the combination of chocolate, vanilla, and strawberry. Inspired by classic Neapolitan ice cream, this Layered Neapolitan Cake brings all three flavors together in one beautiful dessert.

Instead of making three completely different cake recipes, I start with one vanilla cake batter and divide it into three portions. One stays vanilla, fresh strawberry puree transforms another into the strawberry layer, and cocoa powder with a shot of espresso creates the rich chocolate layer.

Once baked, the three cakes are stacked with a thick cream cheese frosting, giving you those beautiful chocolate, vanilla, and strawberry layers with every slice.

It's a cake that looks impressive when you cut into it but is surprisingly approachable to make. I love it for birthdays, spring celebrations, Valentine's Day, showers, or really any occasion that calls for a beautiful layer cake.

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What Is Neapolitan Cake?

Neapolitan cake is inspired by the familiar chocolate, vanilla, and strawberry combination found in Neapolitan ice cream.

For this version, we're taking those three flavors and turning them into individual cake layers.

The vanilla layer is sweet and simple, the strawberry layer gets its flavor from real strawberry puree, and the chocolate layer combines cocoa powder with espresso to deepen the chocolate flavor.

Stack them together with cream cheese frosting and the real magic happens when you cut that first slice and reveal all three layers.

Why You'll Love This Neapolitan Cake

This cake is one of those desserts that makes a statement without requiring three completely separate cake recipes.

You'll love it because it's:

• Three classic flavors in one cake

• Made from one base cake batter

• Beautiful when sliced

• Made with real strawberry puree

• Perfect for birthdays and celebrations

• Easy to decorate simply or elaborately

• Covered in rich cream cheese frosting

• Easy to customize with your favorite decorations

And because the inside is already so pretty, you really don't need elaborate decorating on the outside.

Three Cake Flavors From One Batter

One of my favorite things about this recipe is that you don't need to make three separate batches of cake batter.

Make your base batter first and divide it evenly between three bowls.

Leave one portion vanilla.

Mix strawberry puree into the second.

Add cocoa powder and espresso to the third.

Then each flavor gets its own 6-inch cake pan.

It simplifies the process while still giving you three distinct layers once the cake is assembled.

Ingredient Notes

Cake Flour

Cake flour has a lower protein content than all-purpose flour and helps give the cake a softer, more delicate crumb.

Butter

This recipe uses both melted butter in the wet ingredients and grated butter worked into the dry ingredients.

Make sure the grated butter stays relatively cool while you're incorporating it into the flour mixture.

Heavy Cream

Heavy cream adds richness and moisture to the cake batter and is also used to adjust the consistency of the cream cheese frosting.

Vanilla

Vanilla forms the base flavor of the cake and is especially important in the vanilla layer.

Strawberry Puree

I use real strawberry puree for the strawberry portion of the batter.

The puree adds both flavor and natural color to the cake without turning the batter overwhelmingly sweet.

Cocoa Powder

Cocoa powder transforms the third portion of batter into the chocolate layer.

Espresso

A shot of espresso intensifies the chocolate flavor. The goal isn't necessarily for the cake to taste like coffee—it simply makes the cocoa taste richer.

Cream Cheese

Cream cheese creates a rich, slightly tangy frosting that balances the sweetness of the cake.

Powdered Sugar

Powdered sugar sweetens and gives structure to the frosting.

Kitchen Tools

For this cake, you'll want:

• Three 6-inch round cake pans

• Large mixing bowls

• Electric hand mixer or stand mixer

• Box grater

• Measuring cups and spoons

• Rubber spatula

• Cooling rack

• Offset spatula

• Cake turntable, optional

• Serrated knife, optional

You can find more of my favorite baking tools, cake pans, and everyday kitchen essentials in my Baking & Cake Essentials roundup.

Layered Neapolitan Cake Recipe

Prep Time: Approximately 30 minutes
Bake Time: 30–35 minutes
Cooling & Decorating Time: Approximately 1 hour
Total Time: Approximately 2 hours
Servings: Approximately 10–12 slices

Ingredients

Neapolitan Cake

• 3 large eggs

• 3 large egg whites

• 1 cup heavy cream

• 2 tablespoons butter, melted

• 3 teaspoons vanilla extract

• 1½ cups granulated sugar

• 2¼ cups cake flour

• 1 tablespoon baking powder

• ¾ teaspoon sea salt

• 1 cup butter, grated

• ¼ cup strawberry puree

• ¼ cup cocoa powder

• 1 shot espresso, cooled

Cream Cheese Frosting

• 1 cup butter, softened to room temperature

• 16 ounces cream cheese, softened to room temperature

• 8 cups powdered sugar

• ½ cup heavy cream, plus more if needed

• Beet juice, optional, for natural pink color

Instructions

Step 1: Prepare the Cake Pans

Preheat your oven to 350°F.

Grease three 6-inch round cake pans and prepare them for the batter.

Step 2: Combine the Wet Ingredients

In a mixing bowl, combine the whole eggs, egg whites, heavy cream, melted butter, and vanilla.

Mix until completely incorporated.

Step 3: Combine the Dry Ingredients

In a separate large mixing bowl, whisk together the granulated sugar, cake flour, baking powder, and sea salt.

Step 4: Add the Grated Butter

Grate 1 cup of butter directly over the dry ingredients.

Work the butter into the flour mixture by hand until the pieces of butter are no larger than peas and are evenly distributed throughout the dry ingredients.

Step 5: Finish the Base Batter

Add the wet ingredients to the dry mixture.

Using a hand mixer on medium speed, mix just until everything is incorporated and the batter is smooth.

Avoid overmixing.

Step 6: Divide the Batter

Divide the batter as evenly as possible between three bowls.

Leave the first bowl as vanilla.

Gently mix ¼ cup strawberry puree into the second bowl.

Mix ¼ cup cocoa powder and 1 cooled shot of espresso into the third bowl.

Step 7: Bake

Pour each flavor into its own prepared 6-inch cake pan.

Bake at 350°F for 30–35 minutes, or until a cake tester or wooden skewer inserted into the center comes out clean or with just a few moist crumbs.

Because ovens vary, begin checking the cakes toward the lower end of the baking range.

Step 8: Cool

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

Carefully remove them from the pans and transfer to cooling racks.

Allow the layers to cool completely before frosting.

Do not frost warm cake layers or the cream cheese frosting can soften and slide.

Step 9: Make the Cream Cheese Frosting

Add the softened butter and cream cheese to a large mixing bowl.

Beat until smooth and creamy.

Gradually add the powdered sugar.

Slowly add the heavy cream until the frosting reaches your desired consistency.

If you'd like a naturally pink tint, add a very small amount of beet juice until you reach your desired shade.

Step 10: Assemble the Neapolitan Cake

If necessary, use a serrated knife to level the cooled cake layers.

Place your first cake layer onto a cake plate or cake board.

Spread an even layer of cream cheese frosting over the top.

Repeat with the remaining layers, arranging the chocolate, vanilla, and strawberry cakes in whichever order you prefer.

Step 11: Crumb Coat

Spread a thin layer of frosting over the top and sides of the entire cake.

This first layer—the crumb coat—traps loose crumbs so they don't show through your final frosting.

Refrigerate the cake for approximately 30 minutes.

Step 12: Decorate

Remove the chilled cake from the refrigerator and add your final layer of cream cheese frosting.

Smooth the frosting for a clean finish or leave it softly textured.

Decorate however you'd like and refrigerate until ready to serve.

Slice to reveal those beautiful chocolate, vanilla, and strawberry layers.

Enjoy!

Amanda's Quick Tips

• Bring the eggs and cream closer to room temperature before mixing.

• Keep the grated butter cool until you're ready to use it.

• Divide the batter as evenly as possible so your cake layers are similar in height.

• Cool the espresso before adding it to the chocolate batter.

• Don't overmix after adding the strawberry puree or cocoa.

• Cool all three cakes completely before frosting.

• Use a crumb coat for a cleaner final finish.

• Chill the assembled cake before slicing for cleaner layers.

• Use a serrated knife to level the cakes if they've domed during baking.

How to Divide Cake Batter Evenly

Getting three similarly sized cake layers makes the finished Neapolitan cake much prettier.

The easiest way to do this accurately is with a kitchen scale.

Weigh your empty mixing bowl first, then weigh it again once the finished batter is inside. Subtract the bowl's weight and divide the remaining batter weight by three.

Then portion that amount into each bowl before adding the strawberry and chocolate ingredients.

If you don't have a kitchen scale, you can divide it visually using equal-sized bowls and a measuring cup.

How to Make the Strawberry Cake Layer

Fresh strawberry puree gives this layer its strawberry flavor.

Blend fresh strawberries until smooth and measure ¼ cup puree before adding it to one-third of your batter.

Because strawberries vary in color, your finished layer may be a softer pink rather than the bright color associated with Neapolitan ice cream—and that's completely fine.

I prefer letting the strawberries provide the flavor rather than adding a large amount of artificial coloring.

Why Add Espresso to Chocolate Cake?

Coffee and chocolate work beautifully together because coffee can intensify cocoa's naturally deep flavor.

One shot of espresso is enough to enhance the chocolate layer without turning this into a coffee cake.

Just remember to let your espresso cool before adding it to the batter.

How to Get Beautiful Even Cake Layers

A layered cake is much easier to assemble when each cake is relatively level.

If your cakes develop domed tops during baking, allow them to cool completely and carefully remove the raised portion using a long serrated knife.

Don't try to level warm cake.

You can also use cake strips around your pans if you already have them, which can encourage more even baking.

How to Crumb Coat a Layer Cake

If you've ever wondered how frosted cakes get that clean finish without little cake crumbs everywhere, the answer is usually a crumb coat.

After stacking your layers, cover the entire cake with a very thin layer of frosting.

It doesn't need to look pretty.

Its only job is to trap the crumbs.

Place the cake in the refrigerator for approximately 30 minutes so that first layer firms up.

Then apply your final coat of frosting over it.

You'll have a much cleaner surface to work with.

Decorating Your Neapolitan Cake

The inside of this cake already gives you such a beautiful surprise that the outside can be as simple or elaborate as you'd like.

Try decorating it with:

• Fresh strawberries

• Chocolate curls

• Chocolate shavings

• Fresh berries

• Piped cream cheese frosting

• Strawberry slices

• Chocolate drizzle

• Sprinkles for a birthday

• A softly textured frosting finish

You could also tint a small portion of the cream cheese frosting pale pink with beet juice and use it for piping or decorative details.

When to Serve Neapolitan Cake

The classic flavors make this cake work for so many celebrations.

It's beautiful for:

• Birthdays

• Baby showers

• Bridal showers

• Valentine's Day

• Mother's Day

• Easter

• Spring celebrations

• Summer parties

• Afternoon gatherings

• Family celebrations

It's particularly fun for a birthday because chocolate, vanilla, and strawberry give everyone a little bit of something familiar.

How to Store Neapolitan Cake

Because this cake is covered in cream cheese frosting, store it in the refrigerator.

Place the cake in a covered cake carrier or airtight container to prevent it from drying out or absorbing odors from the refrigerator.

For the best texture, enjoy it within approximately 4–5 days.

Before serving, you can let individual slices sit at room temperature briefly so the cake and frosting soften slightly.

Can You Make Neapolitan Cake Ahead?

Yes, and I actually think layer cakes are easier when you don't try to do everything at once.

Bake the cake layers ahead of time and let them cool completely.

Wrap each individual layer tightly and refrigerate until you're ready to assemble.

Then make your frosting, stack the cake, crumb coat, chill, and finish decorating.

Breaking the recipe into stages makes the entire process much more manageable when you're preparing for a party or celebration.

Can You Freeze Neapolitan Cake?

The unfrosted cake layers can be frozen.

Once completely cool, wrap each layer tightly in plastic wrap and then place it inside a freezer-safe bag or wrap again for extra protection.

Freeze for up to approximately 3 months.

Thaw the layers in the refrigerator before assembling and decorating.

You can also freeze individual pieces of the finished cake, although the texture of cream cheese frosting may change slightly after freezing and thawing.

Frequently Asked Questions

What flavors are in Neapolitan cake?

Traditional Neapolitan combines chocolate, vanilla, and strawberry—the same three flavors traditionally associated with Neapolitan ice cream.

Do I need to make three separate cake batters?

Not for this recipe. We make one base batter, divide it into thirds, and flavor the portions individually.

Can I use frozen strawberries?

Yes. Thaw them completely, drain excess liquid if necessary, and puree before measuring.

Can I use strawberry jam instead of puree?

I prefer fresh strawberry puree because jam contains considerably more sugar and can change the texture and sweetness of the cake.

Does the espresso make the chocolate cake taste like coffee?

The small amount is primarily there to enhance the cocoa flavor rather than make a strongly coffee-flavored cake.

Can I leave the espresso out?

Yes. The chocolate layer will still work without it, although its chocolate flavor may be slightly less intense.

Why did my strawberry cake not turn bright pink?

Fresh strawberry puree naturally produces a softer color. The exact shade will vary depending on your strawberries.

Can I make this in larger cake pans?

You can, but changing pan size will affect the thickness of your layers and baking time, so monitor the cakes closely.

Why do I need a crumb coat?

A crumb coat traps loose cake crumbs underneath the final frosting layer, giving you a cleaner finish.

Does Neapolitan cake need to be refrigerated?

Yes. Because this version uses cream cheese frosting, keep the finished cake refrigerated.

More Cake Recipes You'll Love

If you love making beautiful cakes from scratch, try another favorite from Amanda's Kitchen:

Banana Chocolate Chip Cake with Ganache Frosting

A rich banana cake finished with decadent chocolate ganache.

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

A beautiful chocolate and raspberry combination that's perfect for celebrations.

Banana Cake with Brown Butter Cream Cheese Frosting

One of my favorite combinations of moist banana cake and rich brown butter frosting.

Blueberry Cake with Mascarpone Frosting

A beautiful berry cake with creamy mascarpone frosting.

Layered Orange Cake with Raspberry Mascarpone Frosting

Bright citrus and raspberry flavors in another beautiful layer cake.

My Favorite White Cake Recipe

A classic cake recipe to keep in your baking collection.

Shop My Cake Baking Essentials

I've gathered some of my favorite cake pans, mixing bowls, decorating tools, serving pieces, and baking essentials in my Cake Essentials.

Save This Recipe

Whether you're planning a birthday, celebrating something special, or simply want to try a beautiful layer cake at home, save this Layered Neapolitan Cake recipe for later.

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

A Note From Amanda

There's something about cutting into a layer cake that always feels a little special, but I especially love the surprise inside this one.

Seeing the chocolate, vanilla, and strawberry layers together instantly reminds me of classic Neapolitan ice cream, only transformed into a cake made for sharing around the table.

Whether you make it for a birthday, a spring celebration, or simply because you're in the mood to bake something beautiful, I hope it's one of those cakes that makes the occasion feel a little more memorable.

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

Made with love for the people you love.

Iced Pistachio Latte

There is something about a pistachio latte that feels a little more special than an everyday coffee order.

Nutty pistachio cream, bold espresso, lightly sweetened pistachio milk, and plenty of ice come together in this homemade Iced Pistachio Latte that tastes like something you'd pick up from your favorite coffee shop—without leaving the house.

I especially love making this one at home because you can completely customize it. Add an extra shot of espresso when you want something stronger, adjust the pistachio syrup to your preferred sweetness, or swap in your favorite milk.

The real secret is mixing the pistachio cream directly into hot espresso before chilling it. The warmth helps the cream melt smoothly into the coffee so that pistachio flavor makes its way through every sip.

Finished with a creamy pistachio milk mixture and served over ice, this is one of those coffee recipes you'll find yourself making long after you've perfected it.

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Why You'll Love This Iced Pistachio Latte

This latte feels indulgent while still being incredibly simple to make at home.

You'll love it because it's:

• Creamy and refreshing

• Full of real pistachio flavor

• Easy to customize

• Ready with just a handful of ingredients

• Made with fresh espresso

• Less expensive than frequent coffee shop trips

• Easy to make stronger or sweeter

• Delicious year-round

• Beautiful served in a clear glass over ice

Once you have pistachio cream and pistachio syrup in your kitchen, this recipe becomes an easy coffee-shop-style treat whenever the craving hits.

What Makes a Pistachio Latte Taste So Good?

Pistachio has a naturally rich, nutty flavor that works beautifully with espresso.

In this recipe, I use both pistachio cream and pistachio coffee syrup, but they serve slightly different purposes.

Pistachio cream is mixed directly into the hot espresso, creating a richer, more concentrated pistachio flavor.

The pistachio syrup is mixed into the creamy milk portion of the drink, adding sweetness and carrying that flavor through the rest of the latte.

A little maple syrup rounds everything out and complements both the coffee and pistachio.

Ingredient Notes

Pistachio Cream

Pistachio cream is the ingredient that really makes this latte special.

It is thicker and richer than pistachio syrup and gives the espresso a wonderfully nutty flavor. Mixing it with freshly brewed hot espresso helps it dissolve much more easily.

Espresso

I typically use 2–3 shots of espresso, depending on how strong I want my latte that day.

Use your favorite espresso beans and make the coffee as strong or mild as you prefer.

Pistachio Coffee Syrup

Pistachio syrup adds sweetness and another layer of pistachio flavor to the milk mixture.

Start with the amount in the recipe and adjust future batches depending on how sweet you like your coffee.

Maple Syrup

A tablespoon of maple syrup adds a subtle warmth that pairs beautifully with pistachio.

Heavy Cream

Heavy cream gives the latte its rich coffee-shop texture.

Whole Milk

Whole milk balances the heavy cream and keeps the drink creamy without making it overwhelmingly rich.

You can substitute your favorite milk if desired.

Where to Buy Pistachio Cream

Pistachio cream has become much easier to find.

Look for it at:

• Italian markets

• Specialty grocery stores

• Gourmet food shops

• Larger supermarkets with international sections

• Online retailers

Italian pistachio cream is especially delicious if you can find it.

Just remember that pistachio cream and pistachio syrup are not the same ingredient. For this recipe, I use both.

Kitchen Tools

You don't need a full coffee shop setup to make this latte.

You'll need:

• Espresso machine

• Coffee mug or heat-safe glass

• Milk frother or handheld frother

• Measuring cups and spoons

• Tall serving glass

• Spoon

• Ice

I make my milk mixture using my Breville frother, but a handheld frother works just as well.

You can find my favorite coffee-making essentials, glasses, mugs, frothers, and everyday kitchen tools in my Coffee at Home or Kitchen Essentials shelf.

Iced Pistachio Latte Recipe

Prep Time: 10 minutes
Cooling Time: 10–15 minutes
Total Time: About 20–25 minutes
Servings: 1 large iced latte

Ingredients

• 1 tablespoon pistachio cream

• 2–3 shots freshly brewed espresso

• 1 tablespoon maple syrup

• 2 tablespoons pistachio coffee syrup

• ½ cup heavy cream

• ¾ cup whole milk

• Ice, for serving

• Crushed pistachios, optional, for garnish

• Additional pistachio cream, optional, for decorating the glass

Instructions

Step 1: Make the Pistachio Espresso

Add 1 tablespoon pistachio cream to the bottom of a heat-safe mug.

Brew 2–3 shots of fresh espresso directly over the pistachio cream.

Immediately stir until the pistachio cream is completely incorporated and the espresso mixture is smooth.

Place the espresso in the refrigerator or freezer for approximately 10–15 minutes to cool.

I like making this portion while everything is still hot because the heat helps the pistachio cream melt smoothly into the espresso.

Step 2: Make the Pistachio Cream Milk

In a separate cup or frothing pitcher, combine:

• Pistachio coffee syrup

• Maple syrup

• Heavy cream

• Whole milk

Froth until well combined and slightly creamy.

If your frother heats the milk while mixing, chill the mixture in the refrigerator or freezer for approximately 10–15 minutes before assembling your latte.

Step 3: Prepare the Glass

If desired, spread a small amount of pistachio cream along the inside of a clear serving glass.

Fill the glass generously with ice.

Step 4: Assemble the Iced Pistachio Latte

Pour the chilled pistachio milk mixture over the ice.

Slowly pour the cooled pistachio espresso over the top.

For a layered presentation, pour gently and wait to stir until you're ready to drink.

Step 5: Garnish & Serve

Finish with crushed pistachios if desired.

Stir before drinking so the espresso, pistachio cream, and milk mixture come together.

Serve immediately and enjoy!

Amanda's Quick Tips

• Mix the pistachio cream with hot espresso so it dissolves smoothly.

• Cool both components before pouring them over ice so the ice doesn't melt too quickly.

• Start with 2 espresso shots and add a third if you prefer stronger coffee.

• Use less pistachio syrup if you prefer a less sweet latte.

• Decorate the inside of a clear glass with pistachio cream for a beautiful presentation.

• Add crushed pistachios just before serving.

• Use plenty of ice for the most refreshing latte.

Why I Mix Pistachio Cream with Hot Espresso

This is probably my favorite trick in the entire recipe.

Pistachio cream is thick, and trying to stir it directly into an already iced drink can leave little clumps rather than giving you a smooth latte.

Fresh espresso solves that problem.

The heat melts the pistachio cream and lets it blend completely into the coffee.

Once everything is smooth, chill the mixture before building your iced latte.

It adds a few extra minutes, but I think the finished flavor and texture are absolutely worth it.

How to Make the Creamy Pistachio Milk

The milk portion of this recipe is somewhere between a traditional latte milk and sweet cream.

Heavy cream provides richness, while whole milk keeps the mixture pourable.

Pistachio syrup adds flavor and sweetness, and maple syrup gives the whole thing a little extra depth.

I like using a milk frother to bring everything together.

If your frother heats the milk, simply chill it briefly before adding it to your iced drink.

How Sweet Is This Pistachio Latte?

This recipe is definitely on the sweeter, coffee-shop-style side because it contains pistachio syrup, pistachio cream, and maple syrup.

The great thing about making it at home is that you control every part of it.

For a less sweet version:

• Reduce the pistachio syrup

• Use less maple syrup

• Add another shot of espresso

• Increase the amount of milk slightly

Taste it once you've made the original recipe and adjust future batches until it's exactly the way you like it.

How to Make It with Less Caffeine

There are several easy ways to adjust the caffeine level.

Use:

• 1 espresso shot instead of 2–3

• Half regular and half decaf espresso

• Completely decaffeinated espresso

The pistachio flavor remains the same, so you can customize the coffee portion depending on the time of day.

Can I Use a Different Milk?

Absolutely.

Whole milk gives this recipe the richest texture, but you can experiment with:

• Oat milk

• Almond milk

• Coconut milk

• Cashew milk

• Your preferred dairy-free alternative

Keep in mind that the final flavor and texture will vary depending on the milk you choose.

For the richest dairy-free result, choose a barista-style milk designed for coffee drinks.

How to Style an Iced Pistachio Latte

This drink is almost as fun to style as it is to drink.

Use a tall clear glass so you can see the contrast between the pale pistachio milk and dark espresso.

Before adding ice, smear a small amount of pistachio cream along the inside of the glass.

Then:

1. Add plenty of ice.

2. Pour in the pistachio milk.

3. Slowly add the espresso.

4. Finish with crushed pistachios.

You'll get those beautiful coffee-shop-style layers before stirring everything together.

Easy Iced Pistachio Latte Variations

Vanilla Pistachio Latte

Add a small splash of vanilla extract or vanilla syrup.

Honey Pistachio Latte

Replace the maple syrup with honey.

Extra Pistachio Latte

Add a little additional pistachio cream to the espresso or drizzle it around the glass.

Less Sweet Pistachio Latte

Reduce the pistachio syrup and maple syrup.

Decaf Pistachio Latte

Use your favorite decaf espresso.

Hot Pistachio Latte

Skip the cooling step and serve the espresso and warm pistachio milk together in a mug.

Pistachio Cold Foam Latte

Froth a smaller portion of the cream mixture until thick and spoon it over the finished iced coffee as cold foam.

What Else Can I Make with Pistachio Syrup?

Once you buy a bottle of pistachio syrup, you don't have to save it only for this latte.

Try adding it to:

• Hot coffee

• Cold brew

• Matcha

• Hot chocolate

• Milkshakes

• Smoothies

• Pancakes

• Waffles

• Oatmeal

• Yogurt

• Baking recipes

It's especially good paired with vanilla, chocolate, strawberry, raspberry, and espresso flavors.

What to Serve with an Iced Pistachio Latte

This latte is especially good with something sweet on the side.

Try it with:

• Raspberry Pistachio Cheesecake

• Chocolate Espresso Cream Pie

• Strawberry Lemonade Shortbread Cookies

• Blackberry Cinnamon Rolls with Mascarpone Frosting

• Cinnamon Roll Loaf with Espresso Glaze

• Pumpkin Coffee Cake with Pecan Crumbles

• Banana bread

A latte and a homemade pastry might be one of my favorite ways to make an ordinary morning feel a little more special.

Can I Make an Iced Pistachio Latte Ahead?

You can prepare both components ahead of time.

Mix the pistachio cream with the espresso and refrigerate it in a covered container.

Prepare the creamy pistachio milk separately and refrigerate that as well.

When you're ready to serve, simply add ice to your glass and pour everything together.

For the best flavor and texture, I prefer using both components within approximately 24 hours.

Don't add the ice until you're ready to drink the latte.

Frequently Asked Questions

What is an iced pistachio latte?

An iced pistachio latte combines espresso, milk, pistachio flavor, and ice. This version uses both pistachio cream and pistachio syrup for a richer pistachio flavor.

What's the difference between pistachio cream and pistachio syrup?

Pistachio cream is thick, rich, and spreadable, while pistachio coffee syrup is a thinner sweetened flavoring designed to mix easily into drinks.

Do I need both pistachio cream and syrup?

For this specific recipe, I recommend both because they contribute different textures and layers of flavor.

How many espresso shots should I use?

I recommend 2–3 shots depending on how strong you like your coffee.

Can I make it without an espresso machine?

Yes. Use strongly brewed coffee, moka pot coffee, or another concentrated coffee preparation, although the final flavor will differ slightly from espresso.

Can I make this latte dairy-free?

Yes. Substitute your favorite non-dairy milk and a dairy-free alternative for the heavy cream.

Can I make it less sweet?

Absolutely. Reduce the pistachio syrup or maple syrup until it suits your preference.

Can I make it decaf?

Yes. Simply use decaffeinated espresso.

Can I make this hot instead of iced?

Yes. Skip the chilling step and combine the hot espresso with warm frothed pistachio milk.

Why is my pistachio cream not dissolving?

Pistachio cream blends best when mixed directly into freshly brewed hot espresso. Stir thoroughly before cooling.

Can I prepare it the night before?

Yes. Prepare the coffee and milk portions separately, refrigerate, and assemble over fresh ice the following day.

More Coffee Recipes You'll Love

If you love making coffee at home, try another favorite from Amanda's Kitchen:

Honey Lavender Latte

A floral homemade latte that's especially beautiful for spring.

Gingerbread Affogato

A festive coffee dessert that's perfect during the holiday season.

Gingerbread Latte

A cozy homemade latte for Christmas and winter mornings.

As your coffee recipe collection grows, I would continue adding your strongest related latte recipes here rather than filling the section with unrelated desserts.

Something Sweet to Serve Alongside

For a homemade coffee-shop morning, pair your Iced Pistachio Latte with:

Raspberry Pistachio Cheesecake

This is probably the strongest internal link on the whole page because it keeps readers in the pistachio flavor family.

Chocolate Espresso Cream Pie

Perfect for someone who loves coffee desserts.

Blackberry Cinnamon Rolls with Mascarpone Frosting

A beautiful weekend breakfast pairing.

Cinnamon Roll Loaf with Espresso Glaze

Another natural coffee-and-pastry combination.

Shop My Coffee at Home Favorites

I've gathered my favorite espresso machine, frother, coffee glasses, mugs, syrups, and other pieces I use for making coffee at home in my Coffee at Home shelf.

Save This Recipe

Whether you're trying to cut back on coffee shop runs or simply love experimenting with new drinks at home, save this Iced Pistachio Latte recipe for your next coffee craving.

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

A Note From Amanda

I love finding little ways to make everyday routines feel more special, and making coffee at home has become one of them.

There is something fun about figuring out exactly how you like a drink—an extra espresso shot, a little less sweetness, or just enough pistachio cream to make every sip feel indulgent.

This Iced Pistachio Latte feels like a coffee shop treat, but it's simple enough to make in your own kitchen whenever the craving hits.

I hope it becomes one of those recipes you come back to whenever you want to make your morning coffee feel a little more special.

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

Made with love for the people you love.

Butternut Squash Breakfast Hash with Apples, Bacon & Eggs

A Cozy Sweet-and-Savory Breakfast for Fall

There are some breakfasts that feel made for slow fall mornings, and this Butternut Squash Breakfast Hash is one of them.

Roasted butternut squash, crisp bacon, sweet apples, and golden onions come together in one hearty skillet, then everything is finished with fried eggs on top. The combination is savory, a little sweet, and exactly the kind of breakfast I crave once the mornings start getting cooler.

I especially love how the apples soften just enough to become tender while still keeping a little texture, and the butternut squash adds that cozy caramelized flavor that makes this feel so seasonal.

It works beautifully for breakfast or brunch, but honestly, I would happily serve this for dinner too.

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Why You'll Love This Breakfast Hash

This is one of those recipes that feels hearty and special without being complicated.

You'll love it because it's:

• Sweet and savory in every bite

• Perfect for fall and winter mornings

• Made with simple ingredients

• Easy to customize

• Great for breakfast, brunch, or breakfast-for-dinner

• Naturally full of texture

• Easy to serve family-style

• Delicious with runny fried eggs on top

The bacon, apples, onions, and roasted squash all bring something different to the skillet, which is what makes the finished dish so satisfying.

Ingredient Notes

Butternut Squash

Butternut squash is the base of the hash and gives the recipe its warm, slightly sweet flavor.

Cut it into roughly 1-inch cubes so the pieces roast evenly and develop golden edges.

Bacon

Use your favorite bacon and cut it into bite-size pieces before cooking.

As the bacon cooks, it releases fat that becomes part of the flavor base for the onions, apples, and eggs.

Apples

Pink Lady and Granny Smith both work beautifully.

Pink Lady gives you a slightly sweeter result, while Granny Smith adds more tartness.

Choose an apple that holds its shape well when cooked.

Onion

Yellow onion adds savory sweetness and balances the fruit and squash.

Eggs

Four eggs finish the dish and make it feel like a complete breakfast.

Cook them however you like, but I especially love a runny yolk because it creates almost a sauce over the hash.

Butter

A little melted salted butter helps the butternut squash caramelize while roasting.

Sea Salt

The squash is seasoned simply so the natural flavors of all the ingredients can shine.

Kitchen Tools

You only need a few basic kitchen tools:

• Large baking sheet

• Parchment paper

• Large skillet

• Small skillet for eggs

• Large mixing bowl

• Sharp chef's knife

• Cutting board

• Spatula or wooden spoon

• Measuring spoons

You can find more of my favorite skillets, baking sheets, knives, and everyday kitchen tools in my Kitchen Essentials shelf.

Butternut Squash Breakfast Hash Recipe

Prep Time: 15 minutes
Cook Time: 30–35 minutes
Total Time: About 50 minutes
Servings: 4

Ingredients

• 3 cups butternut squash, peeled and cut into approximately 1-inch cubes

• 2 tablespoons salted butter, melted

• 2 teaspoons sea salt

• 12 ounces bacon, cut into bite-size pieces

• 2 large apples, peeled and chopped

• 1 large yellow onion, chopped

• 4 large eggs

Instructions

Step 1: Roast the Butternut Squash

Preheat the oven to 425°F.

Line a large baking sheet with parchment paper.

Add the butternut squash to a large bowl and toss with the melted butter and sea salt until evenly coated.

Spread the squash into a single layer on the prepared baking sheet.

Roast for approximately 30 minutes, or until tender and golden around the edges.

Step 2: Cook the Bacon

While the squash roasts, heat a large skillet over medium heat.

Add the chopped bacon and cook, stirring occasionally, until the fat begins to render.

Step 3: Add the Onion

Once the bacon has released some of its fat, add the chopped yellow onion.

Cook for approximately 5 minutes, stirring occasionally, until the onion softens and the bacon is about three-quarters cooked.

Carefully transfer a small amount of bacon grease to a separate skillet to use for frying the eggs.

Step 4: Add the Apples

Add the chopped apples to the bacon and onion mixture.

Cook for approximately 2–5 minutes, stirring gently, until the apples are slightly softened but still hold their shape.

Reduce the heat to low.

Step 5: Fry the Eggs

Heat the reserved bacon grease in a separate skillet over medium heat.

Crack in the eggs and cook to your preferred doneness.

I especially love them with set whites and soft, runny yolks.

Step 6: Finish the Hash

Once the butternut squash is roasted, add it to the skillet with the bacon, onions, and apples.

If there is more grease in the skillet than you prefer, carefully drain some before adding the squash.

Gently toss everything together until evenly combined.

Remove from the heat.

Step 7: Serve

Top the warm hash with the fried eggs.

Serve immediately and enjoy!

Amanda's Quick Tips

• Cut the squash into evenly sized pieces so it roasts at the same rate.

• Roast in a single layer instead of crowding the baking sheet.

• Choose a firm apple that won't turn mushy in the skillet.

• Add the apples toward the end so they keep some texture.

• Reserve a little bacon grease for frying the eggs.

• Drain excess grease before adding the squash if desired.

• Serve immediately while the eggs and hash are warm.

How to Get Caramelized Butternut Squash

The best breakfast hash starts with properly roasted squash.

The most important thing is giving the squash enough room on the baking sheet.

If the cubes are piled on top of one another, they'll steam rather than roast.

Spread them into a single layer and let the high oven temperature create those golden, caramelized edges.

You also want the pieces relatively similar in size so smaller cubes don't burn before larger pieces become tender.

What Apples Work Best in Breakfast Hash?

I like using apples that can handle a few minutes of cooking without completely breaking down.

My favorites are:

• Pink Lady

• Granny Smith

• Honeycrisp

• Fuji

Granny Smith creates the most contrast against the sweetness of the butternut squash, while Pink Lady and Honeycrisp give the finished hash a slightly sweeter flavor.

Avoid very soft apples that are more likely to turn mushy during cooking.

Why Bacon Works So Well Here

Bacon gives this recipe both flavor and texture.

The crisp pieces add a salty, smoky element that balances the natural sweetness of the squash and apples.

I also love using a little of the rendered bacon fat to cook the onions and fry the eggs because it carries that flavor throughout the entire dish.

If the skillet becomes too greasy, simply drain off some of the excess before combining everything at the end.

Amanda's Tips for the Best Breakfast Hash

Don't Overcook the Apples

You're looking for tender—not applesauce.

Add them after the onions and bacon have had time to cook, then give them just a few minutes.

Keep the Squash Separate Until the End

Roasting the squash separately allows it to caramelize rather than steaming in the skillet.

Use the Bacon Grease

A little bacon grease makes wonderfully flavorful fried eggs.

Taste Before Adding More Salt

Both the bacon and salted butter contribute salt, so taste the finished hash before adding additional seasoning.

Serve It Right Away

This breakfast is at its best when the hash is warm and the eggs are freshly cooked.

Easy Variations

Sweet Potato Breakfast Hash

Swap the butternut squash for cubed sweet potato.

Potato Breakfast Hash

Use Yukon Gold or red potatoes instead of squash.

Sausage Breakfast Hash

Replace the bacon with breakfast sausage.

Vegetarian Breakfast Hash

Leave out the bacon and sauté the onion and apples in olive oil or butter.

Mushroom Breakfast Hash

Add sliced mushrooms with the onions for a more savory version.

Herb Breakfast Hash

Add fresh rosemary, thyme, or sage to give the recipe an even stronger fall flavor.

Spicy Breakfast Hash

Add crushed red pepper flakes or serve with hot sauce.

What to Serve with Butternut Squash Breakfast Hash

This hash is filling enough to stand on its own, but it also works beautifully as part of a larger brunch.

Serve it with:

• Toasted sourdough

• Biscuits

• Fresh fruit

• Simple green salad

• Scones

• Muffins

• Cinnamon rolls

• Fresh coffee

• Iced lattes

• Apple cider

For a fall brunch, I love pairing it with something sweet like coffee cake or cinnamon rolls.

Can I Make Breakfast Hash Ahead?

You can prepare several components ahead of time.

The butternut squash can be roasted in advance and refrigerated.

You can also chop the apples and onion ahead, although I recommend tossing chopped apples with a little lemon juice to help prevent browning.

Cook the eggs fresh just before serving.

For the best texture, reheat the hash in a skillet rather than the microwave.

How to Store Leftovers

Allow the hash to cool before transferring it to an airtight container.

Store the squash, bacon, apple, and onion mixture in the refrigerator for up to 3–4 days.

I recommend storing leftover eggs separately whenever possible.

For the best texture, reheat the hash in a skillet over medium heat until warmed through.

You can also reheat it in a 350°F oven for approximately 10–15 minutes.

Can You Freeze Butternut Squash Breakfast Hash?

You can freeze the hash mixture, although the apples and squash may become slightly softer after thawing.

I would freeze the hash without the eggs.

Transfer cooled portions to freezer-safe containers and freeze for up to approximately 2–3 months.

Thaw overnight in the refrigerator and reheat in a skillet or oven.

Make fresh eggs when you're ready to serve.

Frequently Asked Questions

Can I use pre-cut butternut squash?

Absolutely. Pre-cut squash is a great shortcut.

Do I have to peel the butternut squash?

Yes. Remove the tough outer skin before cubing unless you're purchasing prepared squash that's already peeled.

What apples are best for breakfast hash?

Pink Lady, Granny Smith, Honeycrisp, and Fuji all work well because they hold their texture when cooked.

Can I use sweet potatoes instead?

Yes. Sweet potatoes are an easy substitute.

Can I leave out the bacon?

Absolutely. Use butter or olive oil to sauté the vegetables instead.

Can I add more vegetables?

Yes. Mushrooms, bell peppers, spinach, kale, and Brussels sprouts would all work.

What kind of eggs are best?

Cook them however you like. Fried eggs with soft yolks are my favorite because the yolk mixes into the hash as you eat.

Can I make this for dinner?

Definitely. Breakfast-for-dinner is one of my favorite ways to serve a hearty hash like this.

Can I prepare it for meal prep?

Yes. Prepare the hash ahead and cook fresh eggs when you're ready to eat.

How do I keep the squash from getting mushy?

Roast it in a single layer and avoid overcooking it before combining with the other ingredients.

More Breakfast Recipes You'll Love

If you're looking for more breakfast and brunch inspiration, try another favorite from Amanda's Kitchen:

Freezer Meal Prep Breakfast Burritos

Perfect for stocking the freezer for busy mornings.

Chorizo, Egg & Potato Breakfast Bowls

Another hearty savory breakfast that's easy to customize.

Nana's Apple Pancakes

A sweet family breakfast with plenty of apple flavor.

Breakfast Croissants with Sausage, Bacon & Maple Dijon

A savory breakfast sandwich that's perfect for brunch.

Pumpkin Coffee Cake with Pecan Crumbles

A beautiful fall pairing for this breakfast hash.

Soft Cream Cheese Lemon Blueberry Scones

Perfect alongside coffee for a weekend brunch.

Shop My Breakfast & Kitchen Favorites

I've gathered my favorite skillets, baking sheets, knives, serving pieces, and everyday tools for recipes like this in my Kitchen Essentials shelf.

Keep the same shopping structure as the other posts: one subtle shelf link earlier, one actual shoppable shelf here.

Save This Recipe

Whether you're planning a cozy fall brunch, looking for a hearty breakfast-for-dinner idea, or simply want something new for the weekend, save this Butternut Squash Breakfast Hash for later.

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

A Note From Amanda

There is something about fall mornings that makes me want to slow down and cook something warm.

This breakfast hash combines so many of the flavors I love during the season—sweet apples, roasted butternut squash, smoky bacon, and eggs fresh from the skillet.

It's simple, comforting, and exactly the kind of meal that makes an ordinary morning feel a little more special.

I hope it becomes one of those recipes your family looks forward to when the weather begins to cool.

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

Made with love for the people you love.

Tuxedo Cake with Chocolate Mousse and White Chocolate Mousse

A Decadent Chocolate Layer Cake with Brown Butter, Espresso & Chocolate Ganache

If you're looking for a cake that feels as special as it looks, this Tuxedo Cake is it.

Rich chocolate cake made with brown butter and espresso is layered with both white chocolate mousse and dark chocolate mousse, then finished with a silky milk chocolate ganache. When you cut into it, you get those beautiful contrasting layers that give a tuxedo cake its signature look.

But as beautiful as this cake is, the flavor might be my favorite part.

Brown butter gives the chocolate cake a warm, almost nutty richness, while espresso deepens the chocolate flavor without making the finished cake taste overwhelmingly like coffee. The two mousses add a light, creamy contrast to the rich cake, and that chocolate ganache brings everything together.

It's decadent, dramatic, and exactly the kind of cake I love making when dessert deserves to be part of the celebration.

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What Is a Tuxedo Cake?

A tuxedo cake gets its name from its contrasting dark and light layers, reminiscent of the classic black-and-white look of a tuxedo.

There are many versions of tuxedo cake, but chocolate is usually the star.

My version starts with rich chocolate cake and takes that classic contrast even further with white chocolate mousse and dark chocolate mousse between the layers.

The entire cake is then finished with a smooth milk chocolate ganache.

When sliced, you get layers of dark chocolate cake and contrasting mousse, making this one of those desserts that's just as beautiful on the inside as it is on the outside.

Why You'll Love This Tuxedo Cake

There is a lot going on in this cake—in the very best way.

You'll love it because it has:

• Rich chocolate cake

• Nutty brown butter

• Espresso to deepen the chocolate flavor

• Creamy white chocolate mousse

• Decadent dark chocolate mousse

• Silky milk chocolate ganache

• Beautiful contrasting layers

• An impressive presentation for celebrations

Despite having several components, you can prepare much of this cake ahead, which makes it much easier to manage for a special occasion.

The Chocolate Cake

The chocolate cake is the foundation of this recipe, so I wanted it to have plenty of flavor on its own.

Instead of using regular melted butter, I start by browning the butter.

As butter browns, it develops a warm, nutty aroma and deeper flavor that works beautifully with chocolate.

Semi-sweet chocolate melts directly into the warm brown butter, followed by fresh espresso.

That mixture gets incorporated into the cake batter to create layers that are rich enough to stand up to both mousses and the ganache.

Why Add Espresso to Chocolate Cake?

Espresso is one of my favorite additions to chocolate cake.

It intensifies the chocolate flavor and gives the cake more depth without necessarily making it taste like a coffee cake.

For this recipe, I use three shots of espresso, so it plays a meaningful role in the finished cake.

If you love rich chocolate desserts, it's one of those little additions that makes a noticeable difference.

White Chocolate & Dark Chocolate Mousse

The contrasting mousses are what really give this cake its tuxedo personality.

Both are made with a simple combination of chocolate, heavy cream, powdered sugar, and vanilla.

For the white layer, you'll use white chocolate.

For the darker layer, you'll use dark chocolate.

The trick to a light mousse is allowing the melted chocolate to cool slightly before gently folding it into the whipped cream.

You don't want to aggressively mix the two together because you'll lose the air you've whipped into the cream.

Once prepared, refrigerate both mousses for at least two hours so they have time to set before assembling the cake.

Milk Chocolate Ganache

And then there's the ganache.

This is what gives the finished cake its rich chocolate exterior and brings all of the flavors together.

Milk chocolate, heavy cream, and a little maple syrup create a smooth, glossy ganache with just enough sweetness.

After mixing the ganache, let it cool until it reaches a spreadable consistency.

I like applying a thin crumb coat first to trap any loose cake crumbs. Once that layer has set, you can go back with the final layer and decorate the cake however you like.

The result doesn't have to be perfectly smooth. A little texture can be beautiful, too.

Kitchen Tools You'll Need

A few good cake-baking tools make this recipe much easier:

• Three 6-inch round cake pans

• Medium saucepan

• Large mixing bowls

• Electric hand mixer or stand mixer

• Rubber spatula

• Serrated cake knife

• Offset spatula

• Cooling racks

• Cake turntable, optional

You can find more of my favorite cake pans, baking tools, decorating pieces, and everyday kitchen essentials in my Cake Essentials shelf.

Tuxedo Cake Recipe

Prep Time: 45 minutes
Bake Time: 45–55 minutes
Chilling & Assembly: About 3 hours
Servings: Approximately 10–12 slices

Ingredients

Chocolate Cake

• 1 cup semi-sweet chocolate

• 1 cup brown butter

• 2 cups all-purpose flour

• 1½ cups granulated sugar

• ¼ cup unsweetened cocoa powder

• 2 teaspoons baking powder

• 1 teaspoon baking soda

• ½ teaspoon salt

• 3 large eggs

• 1 cup milk

• 2 teaspoons pure vanilla extract

• 3 shots espresso

White Chocolate Mousse

• 8 ounces white chocolate, chopped

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Dark Chocolate Mousse

• 8 ounces dark chocolate, chopped

• 1 cup heavy cream

• 2 tablespoons powdered sugar

• 1 teaspoon vanilla extract

Milk Chocolate Ganache

• 1 cup heavy cream

• 2 cups milk chocolate

• 2 tablespoons maple syrup

Instructions

Step 1: Prepare the Cake Pans

Preheat the oven to 350°F.

Lightly grease three 6-inch round cake pans.

Step 2: Brown the Butter

Add the butter to a saucepan over medium heat.

Cook until the butter begins to turn golden brown and develops a warm, nutty aroma.

Remove from the heat.

Step 3: Add the Chocolate & Espresso

Add the semi-sweet chocolate to the warm brown butter and stir until completely melted and smooth.

Pour in the espresso and stir to combine.

Set aside briefly.

Step 4: Make the Chocolate Cake Batter

In a large mixing bowl, combine the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk, and vanilla and begin mixing.

Pour in the brown butter, chocolate, and espresso mixture.

Mix until everything is fully incorporated and the batter is smooth.

Step 5: Bake the Cake

Divide the batter evenly between the three prepared 6-inch cake pans.

Bake for approximately 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Allow the cakes to cool in their pans briefly before transferring them to cooling racks.

Cool completely before assembling.

Step 6: Make the White Chocolate Mousse

Melt the white chocolate in the microwave in approximately 15-second intervals, stirring between each interval until smooth.

Allow it to cool slightly.

In a separate bowl, whip the heavy cream until it begins forming soft peaks.

Add the powdered sugar and vanilla and continue whipping until the mixture holds its shape.

Gently fold the cooled white chocolate into the whipped cream, taking care not to deflate the mixture.

Cover and refrigerate for at least 2 hours.

Step 7: Make the Dark Chocolate Mousse

Repeat the same process using the dark chocolate.

Melt the chocolate until smooth and allow it to cool slightly.

Whip the heavy cream until soft peaks begin to form, then add powdered sugar and vanilla.

Gently fold in the cooled dark chocolate.

Cover and refrigerate for at least 2 hours.

Step 8: Make the Milk Chocolate Ganache

Heat the heavy cream until hot and just beginning to bubble.

Place the milk chocolate in a heat-safe bowl and pour the hot cream over it.

Add the maple syrup.

Let everything sit undisturbed for approximately 1 minute, then slowly stir until the chocolate and cream are completely combined and smooth.

If needed, heat in approximately 10-second intervals and stir again until smooth.

Press plastic wrap directly against the surface of the ganache and allow it to cool for approximately 3 hours, or until it reaches a thick, spreadable consistency.

Step 9: Level the Cakes

Once the chocolate cakes have completely cooled, use a serrated knife to carefully level the tops if needed.

Step 10: Assemble the Tuxedo Cake

Place the first chocolate cake layer onto your cake stand.

Spread one of the chocolate mousses evenly over the cake.

Add the second cake layer and spread the contrasting mousse over the top.

Finish with the final chocolate cake layer.

Step 11: Crumb Coat

Spread a thin layer of chocolate ganache over the entire cake.

This crumb coat will catch any loose crumbs and create a smooth base for the final layer.

Chill until the crumb coat has set.

Step 12: Finish the Cake

Cover the cake with the remaining milk chocolate ganache.

Smooth the exterior or create a more textured finish depending on the look you prefer.

Decorate as desired, slice, and enjoy!

Amanda's Quick Tips

• Don't rush the brown butter. Wait for that nutty aroma before removing it from the heat.

• Melt the chocolate directly into the warm brown butter.

• Espresso enhances the chocolate flavor, so I wouldn't skip it unless you need to.

• Let melted chocolate cool slightly before folding it into whipped cream.

• Fold the mousse gently so you don't lose its light texture.

• Chill both mousses for at least two hours.

• Make sure the cakes are completely cool before assembling.

• Level your cake layers for the cleanest finished slices.

• Give the ganache enough time to cool and thicken before frosting.

• A crumb coat makes the final ganache layer much easier to apply.

Can I Make Tuxedo Cake Ahead of Time?

Yes—and with a cake like this, I actually recommend breaking the work into stages.

You can bake the chocolate cake layers ahead of time. Once completely cool, wrap each layer well and refrigerate until you're ready to assemble.

The mousse can also be prepared in advance and refrigerated.

You can make the ganache ahead as well, although you may need to let it soften slightly before spreading if it becomes very firm in the refrigerator.

Then assemble and decorate the cake before your celebration.

This makes the recipe much more manageable than trying to bake, cool, make two mousses, prepare ganache, assemble, and decorate everything at once.

How to Get Beautiful Tuxedo Cake Layers

The inside of this cake deserves just as much attention as the outside.

A few things help:

Cool the Cakes Completely

Warm cake and mousse are not friends. Give the cake layers plenty of time to cool.

Level the Layers

Use a serrated knife to remove any domed tops.

Chill the Mousse

The mousse needs enough structure to support another cake layer.

Spread Evenly

Try to keep your mousse layer relatively even from edge to edge.

Chill Before Slicing

A chilled cake will generally give you a much cleaner slice than a warm or freshly assembled cake.

And with a tuxedo cake, that beautiful slice is half the fun.

Tuxedo Cake Variations

Once you've made the original, there are a few ways you could play with the flavors.

Raspberry Tuxedo Cake

Add a thin layer of raspberry preserves between the chocolate cake and mousse.

Orange Chocolate Tuxedo Cake

Add a little fresh orange zest to the chocolate cake or ganache.

Extra Dark Chocolate

Use dark chocolate in the ganache rather than milk chocolate for a less-sweet finish.

Vanilla Espresso

Add vanilla bean paste to the white chocolate mousse for even more vanilla flavor.

Holiday Tuxedo Cake

Decorate the finished cake with sugared cranberries or other seasonal decorations for Christmas.

I would keep the actual cake recipe unchanged and use these simply as inspiration for future versions.

How to Store Tuxedo Cake

Because this cake contains whipped cream-based mousse, it should be stored in the refrigerator.

Keep the cake covered in a cake carrier or airtight container to prevent it from drying out.

For the best texture and flavor, enjoy it within approximately 3–4 days.

You can let individual slices sit at room temperature briefly before serving so the cake and ganache soften slightly.

Can You Freeze Tuxedo Cake?

Yes.

For individual slices, wrap them well in plastic wrap and then place them inside a freezer-safe container.

Freeze for up to approximately 2 months.

Thaw overnight in the refrigerator before serving.

For the best presentation, however, I prefer serving this cake fresh or refrigerated rather than freezing the entire decorated cake.

Frequently Asked Questions

What is a tuxedo cake?

Tuxedo cake is a chocolate dessert known for contrasting dark and light layers. This version combines chocolate cake with white chocolate mousse, dark chocolate mousse, and milk chocolate ganache.

Why is it called tuxedo cake?

The contrasting chocolate and white layers resemble the classic black-and-white color combination associated with a tuxedo.

Does tuxedo cake need to be refrigerated?

Yes. Because this recipe contains white and dark chocolate mousses made with whipped heavy cream, keep it refrigerated.

Does the cake taste like coffee?

The espresso enhances the chocolate flavor, although there will be a subtle coffee note because this recipe uses three espresso shots.

Can I make the cake layers ahead?

Yes. Bake and cool them completely, wrap them well, and refrigerate until you're ready to assemble.

Can I make the mousse ahead?

Yes. In fact, both mousses need at least two hours in the refrigerator before assembling the cake.

What is the filling in this tuxedo cake?

This version uses two fillings: white chocolate mousse and dark chocolate mousse.

What frosting is used on tuxedo cake?

This recipe is finished with a milk chocolate ganache made with heavy cream, milk chocolate, and maple syrup.

How do I get clean slices?

Chill the assembled cake before slicing and use a clean, sharp knife. Wiping the knife between slices helps keep those contrasting layers visible.

Can I use larger cake pans?

You can, but larger pans will produce thinner cake layers and will likely change the baking time.

More Cake Recipes You'll Love

If you're looking for another beautiful homemade cake, try:

Espresso Chocolate Cake with Raspberry Cream Cheese Frosting

Banana Cake with Brown Butter Cream Cheese Frosting

Layered Neapolitan Cake

Blueberry Cake with Mascarpone Frosting

Layered Orange Cake with Raspberry Mascarpone Frosting

Gingerbread Cake with Brown Butter Caramel Frosting

Shop My Cake Baking Essentials

I've gathered my favorite cake pans, decorating tools, mixing bowls, spatulas, cake stands, and other pieces I reach for when baking layer cakes in my Cake Essentials shelf.

Save This Recipe

Whether you're planning a birthday, dinner party, holiday, or another special celebration, save this Tuxedo Cake recipe for the next time you want a dessert that makes an impression.

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

A Note From Amanda

Some cakes are just as much fun to photograph as they are to bake, and this is definitely one of them.

I love the contrast between the dark chocolate cake and lighter mousse layers, but even more than that, I love how all of the flavors come together. The brown butter, espresso, three different chocolates, and creamy mousse make every layer feel a little special.

It's the kind of cake I love bringing to the table when we're celebrating something—or sometimes simply because making a beautiful cake feels like reason enough to celebrate.

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

Made with love for the people you love.

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

A Cozy Italian-Inspired Chicken Soup with Vegetables, Parmesan & Tiny Pasta

There are some recipes that simply feel like comfort in a bowl, and this Italian Penicillin Soup is one of them.

Tender chicken, carrots, celery, onion, garlic, herbs, Parmesan, and tiny pastina pasta slowly cook together in a savory chicken broth for the kind of cozy meal you want on a chilly evening or anytime you're craving something warm and homemade.

Sometimes called Italian Nonna's Penicillin Soup, this comforting chicken soup gets its nickname from generations of Italian families turning to simple bowls of chicken broth, vegetables, and tiny pasta when someone needed a little extra comfort.

My version makes the process especially easy by using the slow cooker. I brown the chicken first for additional flavor, then let the chicken, vegetables, herbs, broth, and a Parmesan rind slowly cook together. Pastina gets added toward the end so those tiny pieces of pasta can soak up all that delicious broth without becoming overcooked.

Finish each bowl with plenty of freshly grated Parmesan and a little parsley, and you have a simple, hearty soup that tastes like it has been simmering in the kitchen all day—because it has.

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What Is Italian Penicillin Soup?

Italian Penicillin Soup isn't actually medicine. It's an affectionate nickname for the type of comforting chicken soup Italian families have made for generations.

Recipes vary from family to family, but you'll commonly find a flavorful chicken broth filled with vegetables, chicken, herbs, Parmesan, and some form of small pasta.

In this version, I use pastina, which gives the soup that wonderfully cozy texture while soaking up the homemade broth.

The combination reminds me of the kind of recipe that doesn't need to be complicated to be memorable. It's simple food made with good ingredients and given enough time to develop plenty of flavor.

Why You'll Love This Italian Penicillin Soup

This has become one of those recipes I want to make as soon as the weather cools down.

You'll love it because it's:

• Made primarily in the slow cooker

• Filled with chicken and vegetables

• Cozy without being overly heavy

• Made with simple, familiar ingredients

• Flavored with a Parmesan rind

• Finished with tiny pastina pasta

• Easy to make ahead

• Delicious for leftovers

• Perfect for fall and winter dinners

And because everything spends a few hours cooking together, you get a much deeper flavor without needing to stand over the stove all afternoon.

What Is Pastina?

Pastina literally means "little pasta" in Italian and refers to very small pasta shapes traditionally used in soups and simple comfort dishes.

You may find pastina in tiny stars, rounds, or other petite shapes. Stelline and acini di pepe are also great options for this soup if that's what you can find.

The small size works especially well here because the pasta cooks right in the broth toward the end of the recipe and absorbs some of its flavor.

If you're unable to find something labeled specifically as pastina, don't worry. Just look for a very small pasta shape.

The Secret Ingredient: A Parmesan Rind

If you've never saved your Parmesan rinds for soup, start now.

I add one Parmesan rind to the slow cooker along with the chicken broth, vegetables, and herbs. As everything slowly cooks, the rind adds another savory layer to the broth.

You aren't going to eat the rind. Once the soup has finished cooking, simply remove and discard it before shredding the chicken and adding the pastina.

It's such a simple addition, but it's one of my favorite ways to make a homemade soup taste like it has been simmering for hours.

Which, conveniently, this one has.

Why I Brown the Chicken First

Technically, you could put everything straight into your slow cooker.

But I prefer browning the chicken first.

My slow cooker has a removable pot that can go directly onto the stovetop, so I add 1 tablespoon olive oil and brown the chicken breasts for approximately five minutes per side before adding the remaining ingredients.

That extra step creates more flavor before the slow cooking even begins.

If your slow cooker insert isn't stovetop-safe, you can brown the chicken in a separate skillet or skip this step when you need an especially easy dinner.

What You'll Need

One of my favorite things about this recipe is how simple the ingredient list is.

You'll need:

Chicken

Chicken breasts cook until tender enough to shred right into the soup.

Onion, Carrots & Celery

The classic combination that gives our broth its base of flavor.

Garlic

I use four whole garlic cloves and let them slowly cook into the broth.

Chicken Broth

This creates the base of the soup.

Parmesan Rind

One of the easiest ways to add savory Parmesan flavor while the soup cooks.

Herbs

Oregano, rosemary, and basil give the broth plenty of Italian-inspired flavor.

Pastina

Tiny pasta makes every spoonful extra cozy.

Parmesan

Freshly grated Parmesan finishes each bowl.

Fresh Parsley

Optional, but beautiful for a little freshness and color right before serving.

Making Italian Penicillin Soup in the Slow Cooker

This is where this recipe becomes especially easy.

After browning the chicken, roughly chop your vegetables. There is no need to worry about getting perfectly uniform pieces.

Add the onion, garlic, carrots, celery, seasonings, chicken broth, and Parmesan rind to the chicken.

Then let your slow cooker do the work.

I cook mine on medium, or setting 3, for approximately 2–3 hours, until the chicken is tender enough to easily shred with a fork.

Once it's ready, remove the Parmesan rind and chicken. Shred the chicken while the pastina cooks directly in the broth.

Then add the chicken back in and you're ready to serve.

I’ve gathered the slow cooker, soup pots, bowls, serving pieces and kitchen tools I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

Slow Cooker Italian Penicillin Soup Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 2½–3½ hours
Servings: Approximately 6

Ingredients

• 1 tablespoon olive oil

• 4 large chicken breasts

• 1 yellow or white onion, roughly chopped

• 4 garlic cloves, whole

• 2 carrots, roughly chopped

• 2 celery stalks, roughly chopped

• 6 cups chicken broth

• 1 Parmesan rind

• 1 teaspoon dried oregano

• 1 teaspoon dried rosemary

• 1 teaspoon dried basil

• 1 teaspoon sea salt

• 1 teaspoon black pepper

• 1 cup pastina pasta, or another small pasta such as acini di pepe or stelline

• ½ cup freshly grated Parmesan cheese

• Additional salt and pepper, to taste

• 2 tablespoons chopped fresh parsley, optional for garnish

Instructions

Step 1: Brown the Chicken

If your slow cooker has a stovetop-safe removable insert, place it over medium heat.

Add 1 tablespoon olive oil.

Add the chicken breasts and brown for approximately 5 minutes on each side.

If your slow cooker insert isn't stovetop-safe, you can complete this step in a separate skillet or skip browning and add the chicken directly to the slow cooker.

Step 2: Prepare the Vegetables

While the chicken browns, roughly chop the onion, carrots, and celery.

The vegetables don't need to be perfectly cut or uniform.

Step 3: Fill the Slow Cooker

Add the chopped onion, whole garlic cloves, carrots, celery, chicken broth, Parmesan rind, oregano, rosemary, basil, sea salt, and black pepper to the chicken.

Place the slow cooker insert onto its base.

Step 4: Slow Cook

Cook on medium, or approximately setting 3 depending on your slow cooker, for 2–3 hours, or until the chicken is completely cooked and easily shreds with a fork.

Step 5: Remove the Chicken & Parmesan Rind

Once the chicken is tender, remove the Parmesan rind and discard it.

Transfer the chicken breasts to a plate or cutting board and shred them using two forks.

Step 6: Cook the Pastina

Add the pastina directly to the broth and vegetables.

Continue cooking for approximately 20–25 minutes, or until the pasta is tender.

Step 7: Finish the Soup

Return the shredded chicken to the soup and stir everything together.

Taste and add additional salt and pepper as needed.

Step 8: Serve

Ladle the soup into bowls and finish with freshly grated Parmesan cheese and chopped parsley.

Serve warm and enjoy.

Amanda's Tips

Save your Parmesan rinds.
Whenever you finish a wedge of Parmesan, wrap the rind and save it for soups like this one.

Don't add the pastina at the beginning.
Pastina cooks quickly, so adding it toward the end keeps it from becoming overly soft.

Brown the chicken when you have time.
It adds another layer of flavor, but you can skip it when you need a true dump-and-go slow cooker dinner.

Cut the vegetables roughly.
This is rustic soup. There's no need for perfect little pieces.

Taste before adding additional salt.
Chicken broth and Parmesan can both contribute saltiness, so adjust the finished soup to your preference.

Can I Make Italian Penicillin Soup Ahead of Time?

Absolutely.

In fact, soup is one of my favorite things to make ahead because the flavors have even more time to come together.

If you're intentionally making this for meal prep, however, I would consider cooking the pastina separately and adding it to individual portions.

Pasta continues absorbing liquid as it sits, so keeping it separate can help preserve more of that beautiful broth.

If you've already made the entire recipe together, that's completely fine too. Just expect the pastina to absorb additional broth in the refrigerator.

How to Store Leftovers

Allow the soup to cool and transfer it to an airtight container.

Store it in the refrigerator and enjoy within approximately 3–4 days.

As the soup sits, the pastina may continue soaking up some of the broth.

When reheating, simply add a splash of additional chicken broth if you'd like to loosen the consistency.

Warm gently on the stovetop or in the microwave until heated through.

Can You Freeze Italian Penicillin Soup?

Yes, but I prefer freezing this soup without the pastina whenever possible.

Pasta can become softer after freezing, thawing, and reheating.

If you're preparing a batch specifically for the freezer, make the soup through the chicken and vegetable portion, freeze it, and add freshly cooked pastina when reheating.

Store the cooled soup in freezer-safe airtight containers, leaving a little room for expansion.

Freeze for up to approximately 3 months.

Thaw overnight in the refrigerator before reheating.

What to Serve with Italian Penicillin Soup

This soup is hearty enough to be a meal on its own, but I love serving it with something simple on the side.

Try it with:

• Warm crusty bread

• Garlic bread

• Homemade focaccia

• A simple green salad

• Caesar salad

• Roasted vegetables

• Extra Parmesan for the table

And don't forget a good piece of bread for soaking up the broth at the bottom of the bowl.

Easy Variations

The beauty of a cozy chicken soup like this is that it's easy to adapt to what you already have.

Change the Pasta

Use stelline, acini di pepe, or another very small pasta in place of pastina.

Add More Vegetables

Spinach, kale, or zucchini can be added if you'd like additional vegetables.

Use Leftover Chicken

If you're starting with cooked chicken, make the broth and vegetables first and stir the shredded chicken in toward the end.

Make It Extra Lemony

Finish individual bowls with a squeeze of fresh lemon juice for a brighter flavor.

Add a Little Heat

A sprinkle of red pepper flakes is an easy addition for anyone who likes a little spice.

Frequently Asked Questions

Why is it called Italian Penicillin Soup?

It's a nickname for comforting Italian-style chicken soup traditionally associated with being cared for when you're feeling under the weather. It isn't actual medicine—the name reflects the comfort and tradition surrounding dishes like this.

What pasta is used in Italian Penicillin Soup?

I use pastina, but stelline, acini di pepe, or another very small pasta can work beautifully.

Can I make Italian Penicillin Soup without pastina?

Yes. You can omit the pasta entirely or substitute another small pasta.

Do I have to brown the chicken?

No. Browning adds flavor, but you can place the chicken directly into the slow cooker if you're short on time.

What does the Parmesan rind do?

It slowly infuses the broth with savory Parmesan flavor as the soup cooks. Remove and discard the rind before serving.

Can I cook the pastina separately?

Yes, and it's actually a great option if you're planning on storing or freezing the soup.

Can I use rotisserie chicken?

Yes. Make the broth and vegetable portion first, then stir shredded cooked chicken into the soup toward the end.

Can I freeze Italian Penicillin Soup?

Yes. For the best texture, freeze the soup without the pastina and add freshly cooked pasta when reheating.

How do I keep pastina from soaking up all the broth?

Either cook it separately or add additional chicken broth when reheating leftovers.

Is Italian Penicillin Soup the same as pastina soup?

They're closely related, and recipes vary widely by family. This version combines chicken, vegetables, herbs, Parmesan, and pastina in a slow-cooked broth.

More Cozy Soup Recipes

Slow Cooker Italian Wedding Soup

Italian Sausage, Potato & Kale Soup

Mom's Favorite Minestrone Soup

One-Pot Italian Lasagna Soup

Creamy Basil Tomato Soup

Shepherd's Pie Soup

Shop My Soup & Slow Cooker Essentials

I've gathered some of my favorite slow cookers, soup pots, bowls, ladles, and everyday kitchen pieces for making cozy recipes like this one in my Soup & Slow Cooker Essentials list.

Save This Recipe

Whether you're planning ahead for a chilly weeknight or simply adding another cozy dinner to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

There's something I love about recipes that spend a few hours quietly cooking in the kitchen while life happens around them.

This is one of those meals.

It's simple ingredients—chicken, vegetables, broth, Parmesan, herbs, and tiny pasta—but given a little time, they turn into something that feels especially comforting.

Serve it steaming hot with plenty of Parmesan on top, gather everyone around the table, and enjoy.

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

Made with love for the people you love.

Slow Cooker Chicken Enchilada Dip with Cream Cheese & Black Beans

An Easy Cheesy Chicken Dip for Game Day, Parties & Gatherings

There are certain appetizers that belong right in the middle of the table where everyone can gather around them, and this Slow Cooker Chicken Enchilada Dip is one of those recipes.

Made with tender shredded chicken, cream cheese, black beans, enchilada sauce, plenty of melted cheese, and taco seasoning, it's warm, creamy, hearty, and perfect for scooping up with tortilla chips.

Even better, the slow cooker does most of the work and keeps everything warm while you're entertaining.

The chicken slowly cooks until tender enough to shred, while the cream cheese, black beans, enchilada sauce, shredded cheese, and seasoning melt together into an incredibly creamy dip. Once the chicken is ready, shred it directly into the cheesy mixture and let everything come together.

Serve it straight from the slow cooker surrounded by tortilla chips, tortillas, or fresh vegetables and let everyone help themselves.

↓ Skip to Recipe

What's in Chicken Enchilada Dip?

This dip uses simple ingredients that come together into one warm, creamy appetizer.

Chicken Breasts

Chicken breasts slowly cook in the enchilada mixture until tender enough to easily shred.

Cream Cheese

Two blocks of cream cheese create the rich, creamy base.

Black Beans

Drain and rinse the beans before adding them to the slow cooker.

Enchilada Sauce

This brings that classic enchilada flavor to the entire dip.

Mexican-Style Shredded Cheese

Three cups melt into the dip and the remaining cup goes over the top.

Onion

Diced white onion adds another layer of savory flavor.

Taco Seasoning

Two tablespoons season the chicken and creamy base without needing a long list of spices.

Why This Recipe Works So Well in the Slow Cooker

This is exactly the kind of recipe the slow cooker was made for.

The chicken can slowly cook alongside the creamy enchilada ingredients until it's tender enough to shred. Once the chicken is done, everything gets stirred together into one cheesy dip.

I especially love using the slow cooker for party appetizers because once the dip is finished, I can switch it to warm and let everyone serve themselves.

That means less time reheating food while people are over and more time actually enjoying whoever is gathered around the table.

I use my slow cooker constantly for recipes like this, and I've gathered some of my favorite slow cookers, kitchen tools, serving pieces, and other essentials in my Soup & Slow Cooker Essentials collection.

How to Serve Chicken Enchilada Dip

Tortilla chips are my first choice, but you have plenty of options.

Serve it with:

• Tortilla chips

• Corn chips

• Mini tortillas

• Toasted tortilla wedges

• Bell pepper slices

• Celery

• Carrot sticks

You can also set out toppings like cilantro, green onions, diced tomatoes, jalapeños, avocado, sour cream, or olives.

For a party, place the slow cooker right in the middle of the spread and arrange your chips and toppings around it.

Slow Cooker Chicken Enchilada Dip Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 2–3 hours
Servings: A crowd-sized appetizer

Ingredients

• 4 pounds boneless, skinless chicken breasts

• 2 tablespoons olive oil

• 1 white onion, diced

• 2 (8-ounce) blocks cream cheese

• 2 cans black beans, rinsed and drained

• 1 can enchilada sauce

• 4 cups Mexican-style shredded cheese, divided

• 2 tablespoons taco seasoning

• Tortilla chips, tortillas, or fresh vegetables, for serving

• Optional toppings such as cilantro, green onions, jalapeños, tomatoes, avocado, sour cream, or olives

Instructions

Step 1: Prepare the Onion

Add the olive oil and diced onion to a skillet or the stovetop-safe insert of your slow cooker.

Cook over medium heat for a few minutes, until the onion begins to soften.

Step 2: Add the Chicken

Place the chicken breasts into the slow cooker with the softened onion.

Sprinkle the taco seasoning over the chicken.

Step 3: Add the Remaining Ingredients

Add the cream cheese, drained black beans, enchilada sauce, and 3 cups of the shredded cheese.

Cover with the lid.

Step 4: Slow Cook

Cook for approximately 2–3 hours, or until the chicken reaches 165°F internally and is tender enough to easily shred.

Because slow cookers vary, use the chicken's temperature and tenderness rather than the clock alone to determine when it's finished.

Step 5: Shred the Chicken

Remove the cooked chicken breasts and shred them using two forks.

Return the shredded chicken to the slow cooker and stir thoroughly so the chicken, cream cheese, beans, enchilada sauce, and melted cheese are evenly combined.

Step 6: Finish with Cheese

Sprinkle the remaining 1 cup shredded cheese over the top.

Replace the lid briefly and allow the cheese to melt.

Step 7: Serve

Add your favorite toppings and serve warm with tortilla chips, tortillas, or fresh vegetables.

Enjoy!

Amanda's Tips

Don't overcook the chicken.
Once it reaches 165°F and shreds easily, it's ready.

Cut the cream cheese into smaller pieces.
This helps it melt more evenly throughout the dip.

Drain and rinse your black beans.
You don't want the extra liquid from the cans thinning out your dip.

Save one cup of cheese for the top.
That final layer gives you the beautiful melted-cheese finish.

Shred the chicken before the final stir.
Once returned to the slow cooker, the shredded chicken will soak up all that creamy enchilada flavor.

Keep it warm for serving.
After everything is cooked, switch the slow cooker to its warm setting if your model has one.

Can I Make Chicken Enchilada Dip Ahead of Time?

Yes. This is one of the reasons it's such a great recipe for entertaining.

You can prepare the dip ahead of time and gently reheat it in the slow cooker before serving.

If I'm serving it for a party, however, I prefer making it the same day. Once the chicken is completely cooked and shredded and the cheeses are melted, I can simply switch the slow cooker to warm and leave it ready for everyone to enjoy.

If the dip thickens while sitting, give everything a good stir.

How to Keep Chicken Enchilada Dip Warm for a Party

Once the chicken is fully cooked and everything is hot and melted together, switch your slow cooker to its warm setting if it has one.

Give the dip an occasional stir while serving.

That's one of the biggest reasons I love a slow cooker appetizer. You don't have to worry about your warm dip becoming cold halfway through the party.

How to Store Leftover Chicken Enchilada Dip

Allow the dip to cool before transferring leftovers to an airtight container.

Store in the refrigerator and enjoy within 3–4 days.

Reheat individual servings in the microwave or gently warm a larger portion on the stovetop or in your slow cooker until heated through.

Because this recipe makes a large amount, you can also divide leftovers into smaller containers before refrigerating them.

Can You Freeze Chicken Enchilada Dip?

Yes, although cream cheese and other dairy products can change slightly in texture after freezing.

Allow the dip to cool completely and transfer it to freezer-safe containers.

Freeze for up to approximately 2 months.

When you're ready to use it, thaw the dip overnight in the refrigerator and reheat it slowly, stirring well as it warms to help the creamy mixture come back together.

Easy Chicken Enchilada Dip Variations

One of the easiest things about this recipe is customizing it to your family's preferences.

Make It Spicy

Use hot enchilada sauce or add diced jalapeños for a little extra heat.

Add Green Chiles

Stir in a can of diced green chiles for another layer of flavor.

Add Corn

Drain a can of corn and stir it into the dip along with the black beans.

Make It Extra Cheesy

Sprinkle a little additional shredded cheese over the top before serving.

Use Rotisserie Chicken

For a shortcut, you can substitute cooked shredded rotisserie chicken.

Because the chicken is already cooked, you'll only need enough slow-cooker time to thoroughly heat the dip and completely melt the cheeses.

Turn Leftovers Into Dinner

This might be my favorite variation because nothing goes to waste.

Use leftover Chicken Enchilada Dip inside:

• Tacos

• Burritos

• Quesadillas

• Enchiladas

• Nachos

• Mexican-inspired rice bowls

Suddenly yesterday's party appetizer becomes tonight's easy dinner.

Frequently Asked Questions

Can I make Chicken Enchilada Dip in a slow cooker?

Yes. That's exactly how I make this recipe. The chicken cooks directly in the slow cooker with the enchilada sauce, cream cheese, black beans, cheese, and seasoning before being shredded and stirred back into the dip.

Can I put raw chicken in the slow cooker?

Yes. Make sure the chicken reaches a safe internal temperature of 165°F before shredding and serving.

How do I know when the chicken is finished?

The chicken should reach 165°F internally and easily shred with two forks.

Can I use rotisserie chicken?

Yes. Cooked shredded rotisserie chicken is a great shortcut. Since the chicken is already cooked, reduce the slow-cooker time and cook only until everything is thoroughly heated and the cheeses have melted.

What do you eat with Chicken Enchilada Dip?

Tortilla chips are my favorite, but you can also serve it with corn chips, tortillas, toasted tortilla wedges, bell peppers, celery, or carrots.

Can I make Chicken Enchilada Dip ahead?

Yes. Prepare the dip ahead and gently reheat it before serving, or make it earlier the same day and keep it warm in your slow cooker.

How do I keep Chicken Enchilada Dip warm?

Once everything is fully cooked and melted together, switch your slow cooker to its warm setting.

Can I freeze Chicken Enchilada Dip?

Yes, although the texture of the dairy ingredients may change slightly. Thaw overnight in the refrigerator and reheat gently while stirring.

What can I make with leftover Chicken Enchilada Dip?

Use leftovers in tacos, burritos, quesadillas, nachos, enchiladas, or rice bowls.

More Appetizers & Slow Cooker Recipes

If you're planning a party or looking for another easy recipe, here are a few more favorites:

5 Ingredient Bacon Ranch Football Shaped Cheese Ball

A natural pairing for this recipe, especially for a game-day spread.

Layered Hummus Dip

Another easy dip that's perfect for setting out when you're entertaining.

Steak & Feta Crostini

A delicious appetizer when you want to add something a little more elevated to the table.

Slow Cooker Chicken Tortilla Soup

Another cozy Tex-Mex-inspired recipe that puts your slow cooker to work.

Slow Cooker Braised Short Ribs

A comforting slow-cooker dinner to make when you want something beyond appetizers.

Shop My Soup & Slow Cooker Essentials

From my favorite slow cooker and everyday cooking tools to serving pieces and other kitchen essentials, I've gathered the pieces I reach for when making slow-cooker recipes like this one in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Whether you're planning a game-day spread, having friends and family over, or simply adding another easy slow-cooker appetizer to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

I love an appetizer that lets everyone gather around the table and help themselves, and this is exactly that kind of recipe.

It's warm, cheesy, hearty, and easy to keep ready in the slow cooker while everyone visits. Add a big bowl of tortilla chips and a few fresh toppings and you have an appetizer that requires very little fuss once everyone arrives.

Those are usually my favorite kinds of recipes—the ones that let the food be part of bringing everyone together without keeping me stuck in the kitchen.

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

Made with love for the people you love.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

A Cozy Chicken Soup with Mushrooms, Vegetables & Pearl Couscous

There's something about a warm, creamy bowl of soup that makes dinner feel a little more comforting, and this Slow Cooker Creamy Chicken & Mushroom Couscous Soup has become one of those recipes.

Tender shredded chicken, mushrooms, carrots, onion, garlic, and couscous cook together in a savory broth before heavy cream is stirred in at the end. The result is a hearty, creamy soup that's filling enough to serve as dinner but still simple enough for an everyday family meal.

And because most of the cooking happens in the slow cooker, it's exactly the kind of recipe I love making on days when I want something homemade without spending the entire afternoon standing over the stove.

Serve it with warm bread, a simple salad, or just a little extra cracked black pepper on top for one cozy dinner.

↓ Skip to Recipe

Why You'll Love This Creamy Chicken & Mushroom Soup

This soup combines so many of my favorite comfort-food ingredients in one bowl.

You get tender shredded chicken, earthy mushrooms, sweet carrots, couscous, and a creamy broth flavored with garlic, onion, thyme, oregano, and bay leaves.

It's:

• Creamy without being overly complicated

• Hearty enough to serve as a full meal

• Made primarily in the slow cooker

• Filled with chicken and vegetables

• Easy to make for a family dinner

• Delicious reheated for lunch the next day

• Perfect for cooler fall and winter evenings

The couscous is also a fun change from the noodles or rice you'd typically find in a creamy chicken soup.

Ingredients You'll Need

You don't need anything complicated to make this soup, but each ingredient has a purpose.

Chicken

I use 2 pounds of boneless, skinless chicken breasts. They cook directly in the broth until they're tender enough to shred.

Mushrooms

You'll need 16 ounces of sliced mushrooms. They add a savory, earthy flavor that works beautifully with the creamy broth.

Carrots

Four large carrots make this soup hearty and add a little natural sweetness.

Onion & Garlic

These create the flavor base for the soup. I sauté them in salted butter before adding everything to the slow cooker.

Couscous

I use 2 cups of couscous to give the soup its hearty texture.

Vegetable Broth

Eight cups of vegetable broth create the base of the soup.

Heavy Cream

One cup of heavy cream goes in at the very end. Adding it after the soup has finished cooking gives you that creamy finish without cooking the cream for hours.

Herbs & Seasonings

Thyme, oregano, bay leaves, sea salt, and black pepper give the broth plenty of flavor without overpowering the chicken and mushrooms.

Why Sauté the Vegetables First?

Technically, you could throw everything into the slow cooker and walk away, but taking a few extra minutes to sauté the onion and garlic in butter creates a much better flavor base.

I also add the mushrooms, carrots, and seasonings at this stage and stir everything together before adding the chicken and broth.

My slow cooker has a removable pot that can be used directly on the stovetop, so I can do this without dirtying another pan.

If your slow cooker doesn't have a stovetop-safe insert, simply complete this step in a skillet and transfer everything to your slow cooker.

I’ve gathered some of my favorite slow cookers, soup pots, kitchen tools, serving bowls, and other pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

How to Use Couscous in Slow Cooker Soup

The biggest trick with couscous is not adding it at the beginning.

If it cooked for the entire 4–5 hours alongside the chicken, it could become far too soft and absorb a lot of your broth.

Instead, I cook the chicken and vegetables first. Once the chicken is tender enough to shred, I remove it, shred it, and return it to the slow cooker.

That's when I add the couscous.

The couscous cooks for the final hour, and I stir it approximately every 15–20 minutes.

This gives it time to cook and absorb all that flavor without spending the entire afternoon in the slow cooker.

Slow Cooker Creamy Chicken & Mushroom Couscous Soup Recipe

Prep Time: Approximately 15 minutes
Cook Time: Approximately 5–6 hours
Servings: Approximately 6–8

Ingredients

• 1 tablespoon salted butter

• 1 large onion, finely chopped

• 3 cloves garlic, minced

• 16 ounces mushrooms, sliced

• 4 large carrots, cut into bite-sized pieces

• 1/2 teaspoon dried thyme

• 1/2 teaspoon dried oregano

• 1/2 teaspoon sea salt

• 1/2 teaspoon black pepper

• 2 bay leaves

• 8 cups vegetable broth

• 2 pounds boneless, skinless chicken breasts

• 2 cups couscous

• 1 cup heavy cream

Instructions

Step 1: Sauté the Vegetables

If you're using a slow cooker with a stovetop-safe removable insert, place the insert over medium heat and melt the butter.

Add the finely chopped onion and minced garlic. Cook until the onion begins to soften and become translucent.

Add the mushrooms, carrots, thyme, oregano, sea salt, and black pepper.

Stir until the vegetables are evenly coated in the butter and seasonings.

If your slow cooker insert isn't stovetop-safe, complete this step in a skillet and transfer everything to the slow cooker.

Step 2: Add the Chicken & Broth

Place the chicken breasts over the vegetables.

Pour in the vegetable broth and add the bay leaves.

Place the pot onto the slow cooker base and cover.

Step 3: Slow Cook

Cook on high for approximately 4–5 hours, or until the chicken reaches an internal temperature of 165°F and is tender enough to easily shred.

Step 4: Shred the Chicken

Remove the chicken breasts from the slow cooker and shred them using two forks.

Discard the bay leaves.

Return the shredded chicken to the soup.

Step 5: Add the Couscous

Stir in the couscous.

Cover and continue cooking for approximately 1 hour, stirring every 15–20 minutes, until the couscous is cooked to your preferred texture.

Step 6: Make It Creamy

Once the couscous is cooked, pour in the heavy cream.

Stir until the cream is completely incorporated and the broth becomes rich and creamy.

Taste and adjust the salt and pepper if desired.

Step 7: Serve

Ladle the soup into bowls and serve warm.

Enjoy!

Amanda's Tips

Don't add the couscous too early.
Wait until the chicken is cooked and shredded before adding it.

Stir the couscous while it cooks.
I like to stir approximately every 15–20 minutes during the final hour.

Add the cream last.
There's no need for the heavy cream to spend hours in the slow cooker. Stir it in once everything else is finished.

Don't forget the bay leaves.
Remove both before serving.

Check the chicken rather than relying only on time.
Slow cookers vary. Your chicken should reach 165°F and shred easily.

The soup will thicken as it sits.
The couscous continues absorbing liquid, especially once refrigerated.

What to Serve with Chicken & Mushroom Couscous Soup

This soup is hearty enough that you don't need much alongside it.

A loaf of crusty bread is probably my first choice because it's perfect for dipping into the creamy broth.

You could also serve it with:

• Garlic bread

• Dinner rolls

• A simple green salad

• Roasted vegetables

• Toasted sourdough

• A light Caesar salad

For an easy family dinner, a warm loaf of bread and bowls of this soup are more than enough.

Can I Make This Soup Ahead of Time?

Yes, although there's one thing to know about couscous: it will continue absorbing liquid as the soup sits.

That means your leftovers will likely be considerably thicker the next day.

That's not necessarily a bad thing—I actually love a thick, hearty soup—but you can add a splash of vegetable broth while reheating if you'd like to loosen it.

How to Store Leftover Chicken Couscous Soup

Allow leftover soup to cool before transferring it to airtight containers.

Store it in the refrigerator for up to 3–4 days.

When reheating, warm it gently on the stovetop or microwave individual portions until heated through.

Because the couscous absorbs broth during storage, add a little extra broth or even a splash of cream when reheating if you'd like a thinner consistency.

Can You Freeze Creamy Chicken Couscous Soup?

You can freeze this soup, but I want to give you one caveat.

Both cream and couscous can change texture after freezing and thawing, so the finished soup may not have exactly the same consistency it did the first day.

If you know ahead of time that you're making a batch specifically for the freezer, an even better option is to freeze the soup before adding the couscous and heavy cream.

Then thaw and reheat the soup, cook the couscous, and finish with fresh cream.

If you're simply freezing leftovers, that's okay too. Cool completely, place in a freezer-safe container, and leave a little room for expansion.

Easy Recipe Variations

One of the nice things about a simple chicken soup is that there's room to make it your own.

Add Spinach

Stir fresh baby spinach into the finished soup and let it wilt before serving.

Add Parmesan

Finish each bowl with freshly grated Parmesan for another savory layer.

Change the Mushrooms

Use your favorite mushroom variety or a combination of mushrooms.

Add More Herbs

Fresh thyme or parsley makes a beautiful finishing touch.

Make It Even Creamier

If your family loves a particularly rich soup, add an extra splash of heavy cream before serving.

Use Chicken Broth

I make mine with vegetable broth, but chicken broth can be substituted if that's what you have on hand.

Frequently Asked Questions

What kind of couscous should I use in soup?

Use the couscous you normally make this recipe with. If you're using pearl or Israeli couscous, the larger pieces create a particularly hearty, pasta-like texture.

When should I add couscous to slow cooker soup?

For this recipe, add it after the chicken has cooked and been shredded. It cooks during the final hour rather than for the entire slow-cooker time.

Why did my chicken couscous soup get so thick?

Couscous absorbs liquid as it sits. This is especially noticeable after the soup has been refrigerated overnight. Add a little broth while reheating to loosen the consistency.

Can I use chicken broth instead of vegetable broth?

Yes. I use vegetable broth in my recipe, but chicken broth can also be used.

When do I add heavy cream to slow cooker soup?

Add the heavy cream at the end of cooking. Stir it into the finished soup until completely incorporated.

How do I know when the chicken is finished?

Chicken should reach an internal temperature of 165°F and should easily shred with two forks.

Can I make this soup ahead?

Yes. Just remember that the couscous will continue absorbing broth during storage, so you may want to add additional broth when reheating.

How long does Chicken & Mushroom Couscous Soup last in the refrigerator?

Store leftovers in an airtight container in the refrigerator for approximately 3–4 days.

More Cozy Soup Recipes

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

Slow Cooker Italian Wedding Soup

Slow Cooker Chicken Tortilla Soup

Creamy Basil Tomato Soup

Italian Sausage, Potato & Kale Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite slow cooker and soup pots to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for when making cozy recipes like this one in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Whether you're planning cozy dinners for the week or adding another comforting soup to your recipe collection, I've included a printable recipe card below so it's easy to save, print, and make again.

A Note From Amanda

Some of my favorite recipes are the ones that don't need to be complicated to feel special.

This soup is hearty, creamy, filled with chicken and vegetables, and made mostly in the slow cooker—which makes it exactly the kind of dinner I love putting on our family's table.

Serve it with warm bread, gather everyone around, and enjoy a cozy meal together.

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

Made with love for the people you love.

Linguiça & Kale Portuguese Soup — Our Family's Recipe

There are some recipes that are more than just dinner. They're tied to family, memories, and the foods you grew up eating.

This Linguiça & Kale Portuguese Soup is one of those recipes for me.

If you've searched for Portuguese kale soup before, you've probably come across Caldo Verde, the traditional Portuguese soup made with potatoes, greens, and sausage. This isn't exactly that.

This is our family's version.

It's hearty and rustic, filled with smoky linguiça, Yukon Gold potatoes, white kidney beans, plenty of kale, and just a little heavy cream stirred in at the end. It's the Portuguese soup I grew up eating and the version that still feels like home to me.

And while it may not follow every rule of a traditional Caldo Verde, that's part of what makes family recipes so special. They change a little from kitchen to kitchen and generation to generation until they become something uniquely yours.

↓ Skip to Recipe

What Is Portuguese Kale Soup?

Portuguese kale soup comes in many forms, especially once you start looking at recipes passed through Portuguese and Portuguese-American families.

The best-known traditional version is Caldo Verde, a simple Portuguese soup generally built around potatoes, greens, olive oil, and sausage.

Our family's version is heartier.

Instead of a smooth potato-based soup with finely sliced greens, ours is filled with chunks of Yukon Gold potatoes, sliced linguiça, white kidney beans, chopped kale, and a touch of heavy cream.

It's rustic, filling, and substantial enough to be dinner all on its own.

Why This Portuguese Soup Is Special to Our Family

This isn't a recipe I created because Portuguese kale soup happened to be popular online.

It's the kind of food I grew up with.

Our version has been made and adjusted within my family over the years, which is why I'm not trying to present it as the definitive or most traditional way to make Portuguese kale soup.

It's simply our way.

And that's one of my favorite things about recipes passed through families. Two households can make what they call the same dish and end up with something completely different.

For us, that means plenty of linguiça, hearty potatoes, beans, kale, and a rich broth that's finished with just enough cream to bring everything together.

What Is Linguiça?

Linguiça is a Portuguese sausage that's seasoned with ingredients such as garlic and paprika and has a distinctive smoky, savory flavor.

It's really the ingredient that gives this soup its personality.

I start by browning the sliced linguiça in olive oil before building the rest of the soup in the same pot. That allows some of the flavor from the sausage to remain behind and become part of the base for the onion, garlic, potatoes, and broth.

If you can find authentic linguiça where you live, that's what I recommend using for this recipe.

Ingredients You'll Need

One of the things I love about this soup is that the ingredient list isn't complicated.

Linguiça

You'll need 1 pound of linguiça, sliced. Browning it first adds even more flavor before it goes back into the soup.

Yukon Gold Potatoes

I use 2 pounds of Yukon Gold potatoes. They become beautifully tender while still giving the soup plenty of texture.

Kale

You'll need one bunch with the stems removed and leaves finely chopped.

White Kidney Beans

A 15-ounce can of white kidney beans adds another hearty element and makes this soup even more filling.

Onion & Garlic

A large yellow onion and four cloves of garlic form the aromatic base.

Vegetable Broth

Eight cups of vegetable broth create the soup's broth.

Heavy Cream

This might not be traditional, but remember—this is our family's version.

I stir in 1/4 cup of heavy cream at the very end. It's not enough to turn this into a heavy cream soup; it simply gives the broth a little richness and brings everything together.

Seasonings

Sea salt, black pepper, and paprika complement the smoky flavor of the linguiça without overcomplicating things.

How to Make Linguiça & Kale Portuguese Soup

The entire soup comes together in one Dutch oven or large pot.

First, brown the sliced linguiça in olive oil. Remove it temporarily and use the same pot to cook the onion and garlic.

Then add the potatoes and seasonings before pouring in the broth and adding the beans and browned linguiça.

The potatoes simmer until they're nearly fork-tender before the kale goes in.

The final step is the heavy cream.

Turn off the heat first, stir in the cream, and you're ready to serve.

Simple ingredients, one pot, and so much flavor.

Linguiça & Kale Portuguese Soup Recipe

Prep Time: 15 minutes
Cook Time: Approximately 35–40 minutes
Servings: Approximately 6

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 pound linguiça, sliced

• 1 large yellow onion, diced

• 4 cloves garlic, minced

• 8 cups vegetable broth

• 2 pounds Yukon Gold potatoes, peeled and diced

• 1 teaspoon sea salt or kosher salt

• 1/2 teaspoon black pepper

• 1/2 teaspoon paprika

• 1 (15-ounce) can white kidney beans, drained

• 1 bunch kale, stems removed and finely chopped

• 1/4 cup heavy cream

Instructions

Step 1: Brown the Linguiça

Place a large Dutch oven or saucepan over medium heat.

Add the olive oil and sliced linguiça. Cook until the sausage is lightly browned on both sides.

Remove the linguiça from the pot and set aside.

Step 2: Cook the Onion & Garlic

Add the diced onion and minced garlic to the same pot.

Cook until the onion becomes soft and translucent, stirring occasionally.

Step 3: Add the Potatoes

Add the diced Yukon Gold potatoes, salt, black pepper, and paprika.

Stir until the potatoes are evenly coated in the seasonings.

Step 4: Build the Soup

Pour in the vegetable broth.

Add the drained white kidney beans and browned linguiça back into the pot.

Bring the soup to a gentle simmer and cook for approximately 20 minutes, stirring occasionally, until the potatoes are almost fork-tender but aren't falling apart.

Step 5: Add the Kale

Stir in the chopped kale.

Continue cooking for approximately 8–10 minutes, or until the kale is tender but still has good color.

Step 6: Finish with Cream

Turn off the heat.

Pour in the heavy cream and stir until completely incorporated.

Taste and adjust the seasonings if desired.

Serve warm and enjoy.

Amanda's Tips for the Best Portuguese Kale Soup

Brown the linguiça first.
Don't skip this step. Browning develops flavor in the sausage and leaves all those flavorful bits behind in the pot.

Use good linguiça.
Because it's one of the main flavors in the soup, the sausage you choose matters.

Don't let the potatoes fall apart.
Cook them until they're tender enough to pierce with a fork but still hold their shape.

Add the kale toward the end.
It doesn't need to cook for the entire time. Adding it later helps preserve its texture and color.

Add the cream after turning off the heat.
It's the finishing touch rather than part of the long cooking process.

Let the soup rest for a few minutes.
I love giving it about 10–15 minutes before serving so everything settles together.

What to Serve with Portuguese Kale Soup

This soup is hearty enough to stand on its own, but warm bread alongside it is hard to beat.

Try serving it with:

• Crusty Portuguese-style bread

• Sourdough

• Dinner rolls

• A simple green salad

• Roasted vegetables

Honestly, give me a big bowl of this and a piece of bread for dipping and I'm happy.

Can I Make Portuguese Kale Soup Ahead of Time?

Yes—and this is one of those soups that's wonderful the next day.

Prepare it as written, let it cool, and store it covered in the refrigerator.

As everything sits together, the flavors have even more time to develop.

When reheating, warm it gently on the stovetop until heated through.

How to Store Leftovers

Allow leftover soup to cool before transferring it to an airtight container.

Store it in the refrigerator for approximately 3–4 days.

Reheat individual portions in the microwave or gently warm the soup on the stovetop.

I've gathered some of my favorite soup pots, slow cookers, serving bowls, and everyday kitchen tools in my Soup & Slow Cooker Essentials collection.

Can You Freeze Linguiça & Kale Soup?

You can freeze this soup, although the potatoes and cream can change texture slightly after freezing and thawing.

If you're intentionally preparing the soup for the freezer, I would consider making it through the broth, linguiça, beans, and vegetables and adding the cream after reheating.

For ordinary leftovers, freezing the finished soup is still an option. Cool completely before transferring it to freezer-safe containers and leave some room at the top for expansion.

Easy Variations

Even though this is our family's version, you can absolutely adjust your bowl to fit yours.

Make It Spicy

Add crushed red pepper flakes for a little heat.

Add More Greens

If you're a kale lover, add extra.

Try Another Hearty Green

Collard greens can be substituted if kale isn't available.

Use Chicken Broth

I use vegetable broth, but chicken broth works too.

Leave Out the Cream

The 1/4 cup of cream is part of how we make ours, but you can omit it if you'd prefer a brothier soup.

Frequently Asked Questions

Is this traditional Caldo Verde?

No. This recipe is inspired by the Portuguese kale soups my family has made for years, but it isn't intended to be a traditional Caldo Verde recipe.

Our version is chunkier and includes linguiça, white kidney beans, kale, Yukon Gold potatoes, and a small amount of heavy cream.

What's the difference between linguiça and chouriço?

Both are Portuguese sausages, but recipes, seasoning, texture, and preparation can vary. For this family recipe, I use linguiça.

Can I make this soup ahead of time?

Yes. It's an excellent make-ahead soup and the flavors are wonderful after sitting overnight.

Can I substitute the vegetable broth?

Yes. Chicken broth can be substituted.

Can I leave out the beans?

Yes. The beans are part of our version and make it heartier, but you can omit them if desired.

When should I add kale to soup?

Add the kale toward the end of cooking. For this recipe, approximately 8–10 minutes is enough time for it to become tender without cooking it for the entire duration.

Why is there heavy cream in Portuguese kale soup?

It's simply part of our family's version. I use only 1/4 cup, which adds a little richness without turning the soup into a heavy cream-based soup.

More Cozy Soup Recipes

Italian Sausage, Potato & Kale Soup

Slow Cooker Italian Penicillin Soup

Slow Cooker Creamy Chicken & Mushroom Couscous Soup

Slow Cooker Italian Wedding Soup

Creamy Basil Tomato Soup

Mom's Favorite Minestrone Soup

Shop My Soup & Slow Cooker Essentials

From my favorite soup pots and slow cookers to serving bowls and everyday kitchen tools, I've gathered some of the pieces I reach for throughout soup season in my Soup & Slow Cooker Essentials collection.

Save This Recipe

Family recipes are some of my favorites to preserve and share. I've included a printable recipe card below so you can save this Linguiça & Kale Portuguese Soup, print it, and hopefully gather your own family around a warm pot of it someday.

A Note From Amanda

Food has such a special way of carrying pieces of our families with it.

This may not be traditional Caldo Verde, and I'm perfectly okay with that. It's the Portuguese kale soup I remember, the version our family loves, and the one I want to continue making in my own kitchen.

Sometimes the recipes worth keeping aren't the ones made exactly according to tradition. They're the ones that taste like home.

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

Made with love for the people you love.

Strawberry Champagne Cake with Strawberry Cream Cheese Frosting

There's something about a layer cake that instantly makes an occasion feel special, and this Strawberry Champagne Cake with Strawberry Cream Cheese Frosting was made for celebrating.

Three soft cake layers are flavored with champagne and strawberry purée, then stacked with a creamy strawberry champagne cream cheese frosting. The champagne adds a subtle flavor while strawberry runs through both the cake and frosting, giving every slice that beautiful combination of berries and bubbly.

It's elegant enough for a bridal shower, anniversary, Valentine's Day, Mother's Day, birthday, or special brunch—but you certainly don't need to wait for a major celebration to make it.

And despite how impressive a tall three-layer cake looks on the table, the process is completely manageable when you break it into a few simple steps.

↓ Skip to Recipe

Why You'll Love This Strawberry Champagne Cake

This cake feels celebratory without relying on complicated decorating techniques or an overly elaborate filling.

I especially love that the strawberry and champagne flavors aren't limited to one component. They're incorporated into both the cake and frosting, helping the flavors carry through the entire dessert.

You'll love this cake because it's:

• A beautiful three-layer celebration cake

• Flavored with real strawberry purée

• Made with champagne in both the cake and frosting

• Finished with strawberry cream cheese frosting

• Soft and tender thanks to cake flour

• Beautiful for spring celebrations

• Easy to customize for different occasions

• Impressive enough to serve as the centerpiece of your dessert table

What Does Champagne Cake Taste Like?

Champagne cake doesn't taste like you're simply drinking a glass of champagne in cake form.

Instead, champagne adds another layer of flavor to the batter and complements the sweetness of the strawberry.

In this recipe, I use 1 cup of champagne in the cake batter and another 1/4 cup in the frosting, so that flavor is incorporated throughout the finished cake.

Pairing it with strawberry purée makes this cake fruity, sweet, and perfect for a celebration.

Ingredients You'll Need

For the Strawberry Champagne Cake

Cake Flour

I use 2 1/4 cups of cake flour rather than all-purpose flour for this recipe.

Champagne

You'll need 1 cup of champagne for the cake batter.

Strawberry Purée

Half a cup of strawberry purée brings strawberry flavor directly into the cake.

Eggs

The recipe uses three whole eggs plus three additional egg whites.

Butter

This cake uses both melted butter and grated butter. Grating cold butter into the dry ingredients helps distribute small pieces throughout the mixture.

Heavy Cream

A small amount of heavy cream adds richness.

Vanilla

Three teaspoons complement both the strawberry and champagne flavors.

Sugar

Granulated sugar provides the sweetness for the cake layers.

Baking Powder & Salt

These round out our dry ingredients and help create the cake's structure.

For the Strawberry Champagne Cream Cheese Frosting

You'll need:

• Butter

• Cream cheese

• Powdered sugar

• Strawberry purée

• Vanilla

• Champagne

The strawberry purée naturally brings both flavor and beautiful color into the frosting.

Why Grate Butter into Cake Batter?

This recipe uses a technique you might not see in every cake recipe: grating the butter directly over the dry ingredients.

After combining the dry ingredients, grate one cup of butter over the mixture and work it in by hand until the pieces are no larger than approximately pea-sized.

The wet ingredients are then incorporated before adding the champagne and strawberry purée.

It's a little different from the traditional creaming method, but it's the technique I use for this particular cake.

How to Make Strawberry Champagne Cake

Start by preparing three 6-inch round cake pans and preheating your oven to 350°F.

Gently whisk the eggs, melted butter, and vanilla together.

In a separate bowl, combine the dry ingredients before grating the butter over the top. Work the butter into the dry ingredients until the pieces are no larger than pea-sized.

Add the wet mixture and blend with an electric mixer. Finally, add the champagne and strawberry purée, mixing on low just until incorporated.

Divide the batter evenly among your three pans and bake until a wooden pick inserted into the center comes out clean.

Then—and this part matters—let those cake layers cool before frosting them.

How to Make Strawberry Champagne Cream Cheese Frosting

The frosting might be one of my favorite parts of this cake.

Butter and cream cheese create the rich, creamy base, while strawberry purée brings in the berry flavor and champagne ties the frosting back to the cake itself.

You'll also add vanilla and powdered sugar until everything is smooth and well combined.

If you prefer a thicker frosting, you can adjust the consistency with additional powdered sugar. If necessary, a little additional champagne can loosen it.

I sometimes double the frosting recipe when I want a particularly generous layer around the outside of the cake.

Strawberry Champagne Cake Recipe

Prep Time: Approximately 30 minutes
Bake Time: 27–30 minutes
Additional Cooling/Chilling: Approximately 1 hour
Cake: Three 6-inch layers

Ingredients

Strawberry Champagne Cake

• 3 large eggs

• 3 large egg whites

• 1/4 cup heavy cream

• 1 cup champagne

• 2 tablespoons melted butter

• 3 teaspoons vanilla extract

• 1 1/2 cups granulated sugar

• 2 1/4 cups cake flour

• 1 tablespoon baking powder

• 3/4 teaspoon salt

• 1 cup butter, grated

• 1/2 cup strawberry purée

Strawberry Champagne Cream Cheese Frosting

• 1 cup butter, softened

• 8 ounces cream cheese, softened

• 5 cups powdered sugar

• 1/4 cup strawberry purée

• 1 teaspoon vanilla extract

• 1/4 cup champagne

Instructions

Step 1: Prepare the Pans

Preheat the oven to 350°F.

Lightly grease three 6-inch round cake pans.

Step 2: Combine the Wet Ingredients

In a mixing bowl, gently whisk together the whole eggs, egg whites, heavy cream, melted butter, and vanilla until combined.

Step 3: Combine the Dry Ingredients

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

Step 4: Add the Grated Butter

Grate 1 cup of butter over the dry ingredients.

Work the butter into the dry mixture by hand until the pieces are no larger than approximately pea-sized.

Step 5: Finish the Batter

Add the wet ingredients to the dry ingredients and blend with an electric mixer on medium speed until combined.

Add the champagne and strawberry purée.

Mix again on low speed just until incorporated. Avoid overmixing.

Step 6: Bake

Divide the batter evenly between the three prepared cake pans.

Bake for 27–30 minutes, or until a wooden pick inserted into the center comes out clean.

Allow the cakes to cool in their pans for approximately 15 minutes before transferring them to cooling racks.

Cool completely before frosting.

Step 7: Make the Frosting

Beat together the softened butter and cream cheese until smooth.

Add the powdered sugar, strawberry purée, vanilla, and champagne and continue mixing until completely combined.

Adjust the consistency with additional powdered sugar if you'd like a thicker frosting.

I sometimes double the frosting recipe when I want an extra-thick layer around the outside of the cake.

Step 8: Assemble the Cake

Place your first cooled cake layer onto a cake stand or serving plate.

Spread frosting over the top and repeat with the remaining layers.

Apply a thin layer of frosting around the entire cake to create a crumb coat.

Refrigerate for approximately 30 minutes.

Step 9: Decorate

Remove the chilled cake and apply your final layer of frosting.

Smooth or texture the frosting however you prefer.

Smooth or texture the frosting however you prefer, then decorate as desired. Slice, serve, and enjoy!

Amanda's Tips for the Best Strawberry Champagne Cake

Don't overmix after adding the champagne.
Once the champagne and strawberry purée go in, mix on low just until everything comes together.

Cool the cake completely.
Warm cake and cream cheese frosting are not friends. Give those layers enough time to cool.

Use room-temperature butter and cream cheese for the frosting.
You'll get a much smoother frosting.

Don't microwave your cream cheese for 30 seconds at a time.
I'm changing this from your old directions because it's very easy to accidentally melt it. If you forgot to soften it, very short intervals are safer.

Use the crumb coat.
That thin first layer catches loose crumbs and makes your final frosting layer much prettier.

Chill before the final frosting layer.
About 30 minutes helps set your crumb coat.

Make extra frosting if you love a thick finish.
As you already noted in the original recipe, you can double the frosting if you want a particularly generous exterior.

How to Decorate a Strawberry Champagne Cake

One of the reasons I love this cake is how easily you can change the presentation depending on the celebration.

For mine, I like a beautifully frosted exterior with piped frosting along the top and strawberries for the finishing touch.

But you could keep the frosting textured and simple, create a smooth finish, change your piping design, or decorate the cake to complement whatever occasion you're celebrating.

It's already such a beautiful cake that it doesn't need an elaborate decorating technique to make an impression.

I’ve gathered some of my favorite cake pans, decorating tools and baking essentials in my Cake Essentials collection.

When to Serve Strawberry Champagne Cake

This is one of those desserts that immediately feels celebratory.

I'd make it for:

• Valentine's Day

• Mother's Day

• Bridal showers

• Engagement celebrations

• Anniversaries

• Birthdays

• Baby showers

• Spring brunches

• Wedding showers

• New Year's celebrations

The pink strawberry frosting also makes it especially beautiful for spring and Valentine's Day.

Can I Make Strawberry Champagne Cake Ahead of Time?

Yes.

The cake layers can be baked ahead, cooled completely, wrapped well, and stored until you're ready to assemble your cake.

You can also assemble and frost the cake ahead of your celebration and refrigerate it.

Because the frosting contains cream cheese, I recommend keeping the finished cake refrigerated rather than leaving it sitting at room temperature for extended periods.

How to Store Strawberry Champagne Cake

Store the finished cake covered in the refrigerator.

For individual leftover slices, place them in an airtight container to prevent the cake from drying out.

For the best texture, you can allow an individual refrigerated slice to sit briefly at room temperature before serving.

Can You Freeze Strawberry Champagne Cake?

Yes.

The unfrosted cake layers are particularly easy to freeze. Once completely cool, wrap each layer securely before placing it into a freezer-safe container or bag.

You can also freeze individual pieces of the finished cake, although frosting texture may change slightly after thawing.

Thaw frozen cake in the refrigerator before serving.

Frequently Asked Questions

Does Strawberry Champagne Cake taste like alcohol?

Champagne contributes flavor to the cake and frosting, but the finished dessert isn't meant to taste like drinking champagne.

Keep in mind that champagne added to the frosting is not cooked, so this recipe isn't alcohol-free.

Can I make this cake without champagne?

Because champagne is a defining ingredient in this particular recipe, replacing it would change both the flavor and potentially the batter consistency. I'd recommend using a recipe specifically formulated without champagne rather than making a large substitution here.

Can I make the cake layers ahead of time?

Yes. Bake and cool the layers completely, then wrap them well until you're ready to assemble.

Why do I need a crumb coat?

A crumb coat traps loose cake crumbs underneath a thin layer of frosting. Chilling it before adding the final layer gives you a cleaner exterior.

Can I use all-purpose flour instead of cake flour?

I recommend using the cake flour called for in the recipe because changing flour can affect the cake's texture and structure.

Why does the cake use both whole eggs and egg whites?

The combination is part of the structure of this particular cake recipe, so I recommend following the recipe as written.

Does Strawberry Champagne Cake need to be refrigerated?

Yes. Because the frosting contains cream cheese, store the finished cake in the refrigerator.

More Layer Cake Recipes

Layered Neapolitan Cake

Tuxedo Cake

Banana Cake with Brown Butter Cream Cheese Frosting

Blueberry Cake with Mascarpone Frosting

Orange Cake with Raspberry Mascarpone Frosting

My Favorite White Cake Recipe

Shop My Cake-Baking Favorites

From the cake pans and mixing tools I use while baking to decorating essentials and serving pieces, I've gathered some of my favorite cake-baking tools in my Cake Essentials collection.

Save This Recipe

Whether you're celebrating a birthday, anniversary, bridal shower, holiday, or simply making something beautiful for the people you love, I've included a printable recipe card below so this Strawberry Champagne Cake is easy to save, print, and make again.

A Note From Amanda

I think some desserts are meant to feel a little extra special.

Between the strawberry, champagne, three layers, and beautiful frosting, this is one of those cakes that turns an ordinary table into something worth gathering around.

And that's always my favorite reason to bake.

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

Made with love for the people you love.

Creamy Broccoli Cheddar Soup Recipe

There is something about a warm bowl of homemade broccoli cheddar soup that instantly feels like comfort food. Creamy, cheesy, filled with tender broccoli and carrots, and hearty enough to make a meal on its own, this is one of those soup recipes I come back to when we want something warm and satisfying.

My version is made with fresh broccoli, shredded carrots, chicken bone broth, heavy cream, and plenty of cheddar cheese. I also use a simple butter and flour base to give the soup that thick, creamy consistency you want from broccoli cheddar soup without making it overly complicated.

It's easy enough for a weeknight dinner but also one of those recipes that feels especially good on a cold or rainy day. Add warm bread on the side and dinner is done.

↓ Skip to Recipe

Why You’ll Love This Broccoli Cheddar Soup

There are plenty of versions of broccoli cheddar soup, but I love keeping mine relatively simple and letting the broccoli and cheddar be the stars.

Fresh broccoli gives the soup texture and heartiness, while shredded carrots add just a little natural sweetness. I use chicken bone broth or chicken stock instead of water for a more flavorful base, and heavy cream gives everything that rich, creamy consistency.

Then, of course, there’s the cheddar.

Once it melts into the broth, everything comes together into a thick, cheesy soup that feels substantial enough to serve as dinner rather than just a starter.

You can also adjust the texture depending on what your family prefers. Leave all of the vegetables intact for a chunky broccoli cheddar soup, or use an immersion blender to blend some of the broccoli into the broth for a smoother, thicker consistency.

What You’ll Need to Make Broccoli Cheddar Soup

One of the things I love about this recipe is that you don’t need a huge ingredient list.

Fresh broccoli is the base of the soup, so I like to cut the florets fairly small. They’ll cook more evenly and you’ll get broccoli in every spoonful rather than having to navigate huge pieces.

Shredded carrots add color, texture, and a subtle sweetness that works so well with the sharp cheddar.

For the liquid, I use chicken bone broth or chicken stock. Either works beautifully, although bone broth can add a little extra richness.

And for that signature creamy texture, I use heavy cream along with a simple roux made from salted butter and flour.

Finally, freshly shredded cheddar cheese melts into the soup at the end.

The Secret to a Creamy Broccoli Cheddar Soup

The texture is one of the most important parts of a good broccoli cheddar soup. You want it creamy and thick enough to feel indulgent without turning it into cheese sauce.

The butter and flour create a simple roux at the beginning of this recipe. Once the broth and heavy cream are added, that roux helps thicken the entire soup as it simmers.

If you want an even thicker soup, an immersion blender is one of my favorite tricks.

Once the broccoli is tender, blend just a portion of the soup before adding the cheddar. This thickens the broth naturally while still leaving plenty of broccoli and carrots intact.

Of course, if your family prefers a completely smooth soup, you can blend more of it. If you love a chunky broccoli cheddar soup, skip the blender altogether.

There really isn’t a wrong answer here.

What Is the Best Cheese for Broccoli Cheddar Soup?

I recommend using a flavorful cheddar cheese and shredding it yourself.

Sharp cheddar will give you a stronger cheese flavor, while medium cheddar will make the soup a little milder. Either works, so use whichever your family prefers.

Whenever possible, I like to start with a block of cheddar rather than pre-shredded cheese. Freshly grated cheddar generally melts more smoothly into soups and sauces.

Another important tip is to keep your heat low once you add the cheese.

You don’t want the soup rapidly boiling while the cheddar melts. Instead, stir it into the hot soup over low heat until it becomes smooth and creamy.

What to Serve With Broccoli Cheddar Soup

My favorite way to serve broccoli cheddar soup is with something warm and crusty for dipping. A loaf of homemade bread turns a bowl of soup into such a simple but comforting dinner.

My Garlic & Herb Focaccia Bread would be delicious alongside it, or you can make my Beginner’s Sourdough Bread if you want a classic crusty loaf.

For something lighter on the side, try my Pear & Walnut Salad with Honey Mustard Dressing or Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans.

You can also keep things incredibly simple with a warm baguette, crackers, or even a grilled cheese sandwich on the side.

My Favorite Soup-Making Essentials

I make homemade soup all throughout the cooler months, so there are a few kitchen pieces I find myself reaching for again and again. A good pot, immersion blender, ladle, soup bowls, and a few simple prep tools make everything from creamy soups to hearty slow cooker recipes so much easier.

I gathered my favorite soup-making essentials together below if you’re looking for any of the pieces I use in my own kitchen.

Tips for the Best Broccoli Cheddar Soup

A few simple things will help give you the best texture and flavor every time you make it.

Cut your broccoli into smaller florets. This helps it cook evenly and makes the finished soup much easier to eat.

Give the flour a minute to cook. After adding it to the butter and onions, let it cook for about a minute before adding your liquid. This helps eliminate the raw flour flavor.

Shred your own cheese if possible. Freshly grated cheddar tends to melt much more smoothly.

Blend before adding the cheese. If you want to use an immersion blender, blend the soup once the broccoli is tender and then add your cheddar.

Keep the heat low once the cheddar goes in. Gentle heat helps the cheese melt into a smooth, creamy soup.

Taste before adding additional salt. Broth and cheddar both contribute saltiness, so taste the finished soup and adjust if needed.

How to Make Broccoli Cheddar Soup

Making homemade broccoli cheddar soup is much easier than you might think.

Start by melting your butter in a large pot over medium heat. Add the diced onion and let it cook until softened and translucent.

Next, add the flour and seasonings. Stir everything together and allow the flour to cook for about one minute.

Slowly pour in your chicken bone broth or chicken stock, stirring as you go. Then add the heavy cream, broccoli, and carrots.

Cover the pot, reduce the heat, and let everything gently simmer until the broccoli is tender.

At this point, you can use an immersion blender if you want a smoother or thicker soup. Once you have the texture you like, lower the heat and gradually stir in the shredded cheddar.

As soon as the cheese is melted and the soup is creamy, it’s ready to serve.

Creamy Broccoli Cheddar Soup Recipe

Ingredients

• 2 heads broccoli, florets cut into small pieces

• 1 yellow onion, diced

• 1 cup shredded carrots

• 1 teaspoon sea salt

• 1 teaspoon freshly ground black pepper

• 1 teaspoon garlic powder

• 32 ounces chicken bone broth or chicken stock

• ¼ cup salted butter

• 2 tablespoons all-purpose flour

• 2 cups heavy cream

• 6 ounces cheddar cheese, freshly shredded

Instructions

1. Sauté the onion.
Add the butter to a large pot or Dutch oven over medium heat. Once melted, add the diced onion and cook for approximately 3–4 minutes, or until softened and translucent.

2. Make the roux.
Sprinkle the flour, sea salt, black pepper, and garlic powder over the onions. Stir continuously for approximately 1 minute to coat the onions and cook the flour.

3. Add the liquids.
Slowly pour in the chicken bone broth while stirring to help keep the soup smooth. Add the heavy cream and stir until combined.

4. Add the vegetables.
Add the broccoli florets and shredded carrots. Stir everything together.

5. Simmer.
Cover the pot and reduce the heat to low. Allow the soup to gently simmer for approximately 20–30 minutes, or until the broccoli is tender.

6. Blend, if desired.
For a smoother and slightly thicker soup, use an immersion blender to blend some or all of the vegetables directly in the pot. For a chunkier broccoli cheddar soup, leave the vegetables as they are.

7. Add the cheddar.
Keep the soup over low heat and gradually stir in the freshly shredded cheddar cheese. Continue stirring until the cheese has completely melted and the soup is creamy.

8. Taste and serve.
Taste and adjust the seasoning if needed. Spoon into bowls, top with a little additional shredded cheddar if desired, and serve warm.

How to Store and Reheat Broccoli Cheddar Soup

If you have leftovers, transfer the soup to an airtight container and refrigerate it promptly. It will keep well in the refrigerator for about 3–4 days.

Because this soup contains heavy cream and cheddar, I recommend reheating it gently rather than bringing it to a hard boil.

Add your leftovers to a saucepan and warm over low to medium-low heat, stirring occasionally until heated through. If the soup has thickened considerably in the refrigerator, you can add a small splash of broth or cream until it reaches the consistency you like.

You can freeze broccoli cheddar soup, although cream-and-cheese-based soups can sometimes have a slightly different texture once thawed.

If you do freeze it, let the soup cool, transfer it to a freezer-safe airtight container, and leave a little room for expansion. Thaw overnight in the refrigerator before gently reheating it on the stovetop.

Frequently Asked Questions

Can I make broccoli cheddar soup ahead of time?

Yes. You can make this soup ahead and keep it refrigerated in an airtight container for about 3–4 days. Reheat it gently on the stovetop before serving.

Can I use frozen broccoli?

Fresh broccoli is my preference for this recipe, but frozen broccoli can work when needed. Because frozen broccoli is already partially softened, you may find that it cooks more quickly than fresh.

Do I have to blend broccoli cheddar soup?

Not at all. Blending is completely optional. Leave the vegetables whole for a chunkier soup, blend a small portion for a thicker broth, or blend more for a smoother consistency.

Why isn't my cheddar melting smoothly?

High heat can make cheese-based soups grainy. Lower the heat before adding the cheddar and stir it in gradually. Freshly shredded cheese also tends to melt more smoothly than packaged shredded cheese.

More Cozy Soup Recipes You’ll Love

If you loved this creamy broccoli cheddar soup, here are a few more cozy soup recipes to make next:

• Comfort in a Bowl: Shepherd’s Pie Soup

• Deliciously Creamy Basil Tomato Soup

• Easy & Flavorful Chicken Tortilla Soup

• Bring the Heat with This Spicy Tortellini Soup

• Delicious One-Pot Italian Lasagna Soup

• French Onion & Shallot Soup

• Mom’s Favorite Minestrone Soup

• Creamy Corn Chowder Soup

• Italian Sausage, Potato & Kale Soup

• Creamy Cheddar Cauliflower Soup

There’s something so comforting about having a collection of homemade soup recipes to turn to when the weather cools down. Whether you’re looking for something creamy and cheesy like this broccoli cheddar soup or a hearty soup that can serve as dinner on its own, these are the kinds of recipes I love gathering around the table with my family.

Shop My Favorite Soup Essentials

If you're working your way through more of my soup recipes, you can find the cookware, serving pieces, and kitchen essentials I use for homemade soup all together under my Soup & Slow Cooker Essential guide.

Save This Recipe

Whether you're planning ahead for a cozy weeknight dinner 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.

Postpartum Freezer Meals I Made Before Baby

Easy Make-Ahead Breakfasts, Dinners, Soups & Breads for the First Weeks Home

Preparing for a new baby comes with a very long to-do list, but one thing I was especially thankful I did ahead of time was fill our freezer with homemade meals.

During both of my pregnancies, I made a mix of breakfasts, soups, dinners, casseroles, and quick breads that we could pull out whenever we needed something easy. In those first weeks at home, having food already prepared meant one less decision to make—and one less reason someone needed to stand in the kitchen making a full meal.

I also wanted the freezer to work for our whole family, not just me. Some meals were individually portioned, while others could feed everyone for dinner. Friends brought food, we ordered takeout, and eventually I started cooking again, but having that freezer full of homemade meals gave us such a helpful head start.

If you're preparing for postpartum, welcoming a new baby, or simply want to stock your freezer before a busy season, these are the recipes I would make again.

Jump to Postpartum Freezer Meal Ideas

Why I Made Freezer Meals Before Baby

For me, postpartum freezer prep wasn't about creating a perfectly organized freezer or planning every bite we would eat for the next month.

It was about making life a little easier.

Newborn days can be unpredictable. Sometimes you're hungry at a completely normal mealtime; sometimes lunch happens hours later than planned. Having something you can quickly warm up gives you flexibility without requiring someone to cook from scratch every time the family needs to eat.

It also made it easier for anyone else to help. Instead of figuring out what to cook, someone could simply grab a labeled meal from the freezer and reheat it.

I made enough that those meals, combined with food from friends, a little takeout, and occasional cooking once I was feeling up to it, helped carry us through more than a month.

And because I had already done this once before, I had a much better idea the second time around of which foods were actually useful to have waiting.

My Best Tips for Postpartum Freezer Meal Prep

The biggest thing I learned was that variety matters.

You don't want 14 pans of the same casserole staring back at you by week three.

I liked having a combination of:

• Grab-and-go breakfasts

• Individual meals

• Family-size dinners

• Soups

• Casseroles

• Savory options

• A few sweet breads and snacks

Label everything with the meal name and date, and add reheating instructions when they're not obvious. That sounds like an unnecessary extra step while you're prepping, but you'll appreciate it later.

I also recommend freezing food in different portion sizes. Some days you might only need breakfast for one person, while other nights you want something that can feed everyone.

And above all, make foods your family already enjoys.

Postpartum is probably not the moment I'd fill my freezer with ten experimental recipes no one has ever tried.

Best Postpartum Freezer Meals I Made During My Pregnancies

These were some of the breakfasts, lunches, dinners, soups, and breads I found most useful to have ready.

Breakfast Freezer Meals

Sausage, Spinach, Potato & Egg Breakfast Burritos

Breakfast burritos were one of my favorite things to pull from the freezer because they're incredibly easy to portion individually.

Mine are filled with sausage, spinach, potatoes, and eggs, then wrapped individually before freezing. Instead of having to reheat an entire casserole just because one person is hungry, you can grab exactly what you need.

They also aren't limited to breakfast. These worked just as well for a quick lunch or snack when we needed something substantial without cooking.

Wrap them individually and store several together in a larger freezer bag so they're easy to organize.

You can find the complete recipe here:

Freezer Meal Prep Breakfast Burritos

Sausage English Muffin Breakfast Sandwiches

These Sausage English Muffin Breakfast Sandwiches are another breakfast I love having ready individually.

They're simple, filling, and exactly the kind of thing that can be reheated quickly while coffee is brewing.

I especially like having a few different breakfast options in the freezer rather than making everything egg burritos or everything casseroles. It makes those early mornings feel a little less repetitive.

Get the full recipe here:

Sausage English Muffin Breakfast Sandwiches

Chorizo, Egg & Potato Breakfast Bowls

We are definitely a hearty-breakfast family, so I knew I wanted something beyond breads and breakfast sandwiches.

These Chorizo, Egg & Potato Breakfast Bowls combine chorizo, eggs, and potatoes into an easy meal that feels more substantial.

For freezing, I portion the bowls into individual containers. I especially like using oven-safe glass containers when possible because I can move them into the oven for reheating and bring some texture back to the potatoes rather than relying entirely on the microwave.

Find the full recipe:

Chorizo, Egg & Potato Breakfast Bowls

Easy Breakfast Casserole

A breakfast casserole gives you something completely different from the individually wrapped breakfasts.

This is the kind of meal I like when everyone is eating together or when you have family staying over to help after baby arrives.

Rather than portioning every breakfast individually, you have one larger dish that can be warmed up and served to several people.

That mixture of individual portions and family-size meals ended up being one of the most useful parts of my freezer prep.

Full recipe:

Easy Breakfast Casserole Recipe

Lunch & Dinner Freezer Meals

Hearty Ground Beef Chili

Chili is exactly the kind of freezer meal I love because it's already designed to be made in a big pot.

Make one large batch, portion it out, and you suddenly have several future meals without doing much extra work.

My ground beef chili is hearty, easy to reheat, and simple to customize when serving. Set out cheese, sour cream, avocado, crackers, or whatever toppings your family likes and everyone can finish their bowl differently.

Get the recipe:

Hearty Ground Beef Chili

One-Pot Lasagna Soup

Lasagna Soup was another really practical freezer dinner because you get all of those comforting lasagna flavors without freezing an enormous pan of traditional lasagna.

I portion mine into containers that will feed approximately two or three people. That gives us enough for dinner without necessarily thawing a huge batch.

When preparing soup for the freezer, I also like knowing I can add a little additional broth when reheating if it has thickened.

Full recipe:

One-Pot Italian Lasagna Soup

Salsa Verde Chicken Enchiladas

Freezer prep doesn't have to mean everything is soup.

Salsa Verde Chicken Enchiladas gave us a completely different dinner option and were easy to prepare ahead in a baking dish.

This is one I'd portion based on how your household normally eats. You can make a family-size dish or divide the enchiladas into smaller freezer-safe containers if you'd rather thaw fewer servings at a time.

Get the full recipe:

Salsa Verde Chicken Enchiladas

Soups to Make Ahead & Freeze

Italian Penicillin Soup

Soup is one of my favorite categories for freezer meal prep because it's easy to make in a large batch and simple to portion.

My Italian Penicillin Soup is made with chicken, vegetables, herbs, Parmesan, and pastina for a warm, comforting meal.

If you're specifically making a batch for the freezer, I prefer freezing soup before adding delicate pasta whenever possible, then adding freshly cooked pastina when reheating. That helps keep the pasta from becoming overly soft after freezing and thawing.

You can find the complete recipe here:

Slow Cooker Italian Penicillin Soup with Chicken & Pastina

Easy Breads to Keep in the Freezer

I didn't want everything in the freezer to require turning it into a full meal.

Quick breads were especially nice because I could freeze the entire loaf or individual slices and pull out exactly what we needed.

These worked for breakfast alongside eggs, as a quick snack, or even as something sweet with coffee.

Homemade Banana Bread

Banana bread is one of those classic freezer recipes that is almost always worth making a double batch of.

Once completely cool, you can freeze the loaf whole or freeze individual slices.

I personally love individual slices because you can pull out one or two without thawing an entire loaf.

Get the complete recipe:

Homemade Banana Bread

Blueberry Crumble Streusel Loaf

The Blueberry Crumble Streusel Loaf was another sweet option I loved having ready.

The blueberries and crumbly topping make it feel a little more special than a basic breakfast bread, but it's still easy to slice and freeze.

Again, individual slices are my favorite method here. Wrap them well, freeze them together in a freezer-safe bag, and pull out however many you need.

Full recipe:

Blueberry Crumble Streusel Loaf

How I Organized My Postpartum Freezer

You don't need a complicated system.

What helped me most was simply making sure every container answered three questions:

What is it?
When did I make it?
How do I reheat it?

I labeled meals with the name and date and added cooking or reheating instructions whenever someone might not immediately know what to do.

I also tried to group similar foods together so breakfasts weren't buried underneath dinner casseroles.

If you're prepping several recipes at once, make a freezer inventory on your phone or a piece of paper on the freezer door. Then you can see what you have without opening the freezer and digging through everything.

My Favorite Freezer Meal Prep Essentials

Having the right containers made this process so much easier.

For meal prep like this, I reach for a combination of freezer-safe glass containers, casserole dishes, reusable storage containers, freezer bags, labels, parchment paper, and basic kitchen tools that make batch cooking easier.

What I Would Do Differently Next Time

I would make even more individual portions.

Family-size meals were incredibly useful, but there are so many moments with a newborn when only one person is hungry or everyone's schedule is completely different.

The breakfast burritos, sandwiches, bowls, and individually portioned soups made those moments especially easy.

I'd also continue prioritizing variety over quantity. Ten different freezer meals are more useful to me than making a huge amount of only two recipes.

And I wouldn't feel pressure to have every meal planned.

The freezer was there to make our lives easier—not to create another postpartum rule we had to follow.

More Make-Ahead Recipes to Try

If you're filling your freezer, here are a few more recipes that can be useful to have in your meal rotation:

Lemon Poppyseed Bread

Slow Cooker Italian Wedding Soup

Creamy Basil Tomato Soup

Slow Cooker Chicken Tortilla Soup

Mom's Favorite Minestrone Soup

Chicken & Rice Enchilada Casserole

Breakfast Croissants with Sausage, Bacon & Maple Dijon

A Note From Amanda

Looking back, filling our freezer was one of those pregnancy projects I was especially grateful I took the time to do.

It didn't mean we never ordered takeout or that someone never brought us dinner. Quite the opposite—I loved those meals too.

It simply meant that on the days when everyone was tired, plans changed, or we suddenly realized it was well past lunchtime, there was usually something homemade waiting.

And that was really the entire goal.

If you're preparing for a baby, don't feel like you need a perfectly stocked freezer with dozens of elaborate meals. Start with the foods your family already loves, make a few extras when you have the energy, label everything well, and let those meals make life a little easier when you need them.

Those early newborn days go by quickly. Anything that gives you a little more time to be present in them is worth it.

Sausage English Muffin Breakfast Sandwiches

There is something so helpful about opening the refrigerator or freezer on a busy morning and already having breakfast waiting for you. These sausage English muffin breakfast sandwiches are one of my favorite breakfasts to prep ahead because they're hearty, easy to reheat, and made with simple ingredients my family actually enjoys.

Each sandwich has a toasted English muffin layered with a homemade sausage patty, egg, and melty cheese. You can enjoy them right away, refrigerate a batch for the week, or freeze them individually for mornings when cooking breakfast simply isn't happening.

They're especially useful during busy seasons of life when having something homemade already prepared makes the morning feel just a little easier.

↓ Skip to Recipe

Why You'll Love These Make-Ahead Breakfast Sandwiches

I love a breakfast recipe that makes the rest of the week easier, and these sandwiches are exactly that. I can make several at once, wrap them individually, and have breakfast ready whenever we need it.

They're also easy to customize. Change the cheese, swap the sausage, add vegetables, or season the eggs differently depending on what your family likes.

A few reasons I keep coming back to them:

• Easy to make ahead for busy mornings

• Freezer-friendly

• Filling enough to actually keep you satisfied

• Made with simple ingredients

• Easy to customize for everyone in the family

• Reheat well in either the microwave or oven

What You Need to Make Sausage English Muffin Breakfast Sandwiches

One of the best things about this recipe is how simple the ingredient list is.

I make the sausage patties myself using ground pork sausage from our local meat locker. You can absolutely use prepared sausage patties if that's what works for you, but making my own lets me know exactly what I'm using and gives these such good flavor.

You'll also need English muffins, eggs, and cheese. I usually use American or cheddar because both melt beautifully.

For the eggs, my favorite little shortcut is actually my mini waffle maker. I pour the liquid eggs directly into it and get perfectly portioned eggs that fit right onto the English muffins. It's easy, there's very little cleanup, and it makes assembling several sandwiches at once so simple.

Shop My Breakfast & Meal Prep Favorites

How to Make Breakfast Sandwiches for Meal Prep

Start by dividing one pound of ground pork sausage into four equal portions and forming each into a patty. Remember that the sausage will shrink slightly as it cooks, so I like to make the patties a little wider than the English muffins.

Cook the patties in a skillet over medium heat until they're nicely browned and completely cooked through.

While the sausage cooks, split and toast your English muffins and prepare the eggs. I use about ½ cup of liquid eggs per sandwich in my mini waffle maker, but you can also scramble or fry individual eggs if you prefer.

Then it's just a matter of assembling everything: English muffin, cheese, hot sausage patty, egg, and the top half of the muffin.

How to Store Breakfast Sandwiches for the Week

If you're meal prepping these for the refrigerator, the most important thing is allowing the ingredients to cool before wrapping the sandwiches.

Wrapping hot sandwiches immediately can trap steam, which can make your English muffins soggy.

Once cooled, wrap each sandwich individually in parchment paper or foil and place them in an airtight container. Store them in the refrigerator and reheat as needed throughout the week.

I love having them already individually wrapped because there's nothing to portion out in the morning. Just grab one, warm it up, and breakfast is done.

How to Freeze Sausage Breakfast Sandwiches

These are also wonderful freezer breakfast sandwiches.

Allow everything to cool completely, assemble the sandwiches, and wrap each one individually. Place the wrapped sandwiches together in a freezer-safe container or bag and label it with the date.

For best texture and flavor, I like to use frozen breakfast sandwiches within about a month.

This is also one of the recipes I made while stocking our freezer before having a baby. Having hearty breakfasts already made was one less thing to think about during those early days.

How to Reheat a Breakfast Sandwich

You can reheat these in either the microwave or oven depending on how much time you have.

The microwave is obviously the fastest option for busy mornings. If the sandwich is frozen, thawing it overnight in the refrigerator first will help it reheat more evenly.

My husband prefers them reheated in the oven because the English muffin gets crispier. If you have a few extra minutes, the oven or toaster oven definitely gives you more of that freshly made texture.

Easy Breakfast Sandwich Variations

Once you have the basic method down, these are incredibly easy to change.

Try pepper jack with jalapeños for something spicy, swap pork sausage for turkey sausage, or add spinach, peppers, or sautéed onions.

You can also change the egg preparation. Scrambled, fried, or waffle-maker eggs all work.

For the cheese, cheddar and American are our easy classics, but Swiss, pepper jack, mozzarella, or another good melting cheese can completely change the flavor.

That's one reason this is such a useful meal-prep recipe—you can make several variations in the same batch instead of eating the exact same sandwich every morning.

What to Serve with Sausage English Muffin Sandwiches

These sandwiches are filling enough to enjoy on their own, but I especially like serving them with something fresh on the side.

Fresh berries or sliced fruit are easy for weekday mornings. For a bigger weekend breakfast, serve them alongside breakfast potatoes or another breakfast favorite.

And, of course, coffee.

More Easy Breakfast Recipes

If you're prepping breakfasts for the week, here are a few more recipes to try next:

• Freezer Meal Prep Breakfast Burritos

• Chorizo, Egg & Potato Breakfast Bowls

• Butternut Squash Breakfast Hash with Apples, Bacon & Eggs

• Blueberry Pie Overnight Oats

• Peach Cobbler Overnight Oats

I would link each of those directly to its post here. This is a much tighter internal-link section than a giant list of unrelated breakfast recipes.

Sausage English Muffin Breakfast Sandwiches

These easy sausage English muffin breakfast sandwiches are made with homemade sausage patties, eggs, and melty cheese. Make them ahead for an easy breakfast during the week or freeze them individually for busy mornings.

Ingredients

• 4 English muffins, split and toasted

• 1 lb ground pork breakfast sausage

• 2 cups liquid eggs

• 4 slices American or cheddar cheese

• Salt and pepper or preferred seasoning, optional

Instructions

1. Make the sausage patties. Divide the ground pork sausage into four equal portions and shape each into a round patty slightly wider than an English muffin. The patties will shrink a little as they cook.

2. Cook the sausage. Heat a skillet over medium heat. Add the sausage patties and cook for approximately 4–5 minutes per side, or until browned and completely cooked through.

3. Prepare the eggs. My favorite method is using a mini waffle maker. Pour approximately ½ cup of liquid eggs into the waffle maker and cook until completely set. Repeat until you have four portions. You can also scramble or fry the eggs if preferred.

4. Toast the English muffins. Split the English muffins and toast them to your preferred level of crispness.

5. Assemble the sandwiches. Place one slice of cheese onto the bottom half of each English muffin. Top with a hot sausage patty followed by the cooked egg. Season the egg if desired and finish with the remaining English muffin half.

6. Serve or store. Enjoy immediately, or allow the sandwiches to cool completely before wrapping individually in parchment paper or foil. Refrigerate for meal prep or place the wrapped sandwiches into a freezer-safe container or bag for longer storage.

Amanda's Tip

If you're making these specifically for the freezer, let every component cool before wrapping the sandwiches. It helps prevent trapped steam from making the English muffins soggy.

A Note From Amanda

Recipes like this are exactly why I love meal prepping. I'm not trying to make every morning perfectly organized—I just love doing little things ahead of time that make life easier later.

These breakfast sandwiches have become one of those recipes for us. They're simple, hearty, and something my family actually wants to eat. Whether I'm making them for the week ahead or filling the freezer during an especially busy season, I'm always happy to see a few waiting for us.

I hope they make one of your busy mornings a little easier too.

Save This Recipe

Whether you're planning ahead for a busy week or adding a new favorite to your breakfast rotation, I've included a printable recipe card below so it's easy to save, print, and share with the people you love.

A Note From Amanda

Some of my favorite recipes aren’t necessarily the fanciest ones—they’re the ones that make everyday life a little easier. Taking the time to make a batch of these breakfast sandwiches means there’s something homemade waiting in the refrigerator or freezer on the mornings when we need it most.

I love knowing exactly what went into them, especially when I make the sausage patties myself, and I can easily change them depending on what my family is enjoying. They’re simple, filling, and one of those little things I’m always thankful I took the time to prep ahead.

I hope these become one of those recipes you make for your family again and again, too.

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

Made with love for the people you love.

Freezer Breakfast Burritos for Easy Meal Prep

A hearty make-ahead breakfast filled with crispy potatoes, sausage, eggs, spinach and melted cheese.

Some mornings call for a breakfast you can grab from the freezer, heat up and have on the table in minutes. These freezer breakfast burritos are one of my favorite ways to make that happen.

They're filled with crispy seasoned potatoes, savory breakfast sausage, spinach, fluffy eggs and Colby Jack cheese, all wrapped inside a warm tortilla. I love making a batch ahead of time and keeping them in the freezer for mornings when cooking a full breakfast just isn't happening.

They're filling, easy to reheat and especially nice to have tucked away for busy mornings when everyone is hungry at once.

↓ Skip to Recipe

Why You'll Love These Freezer Breakfast Burritos

There is a lot to love about having homemade breakfast waiting in the freezer.

• Perfect for meal prep: Make a batch once and have breakfast ready for the days ahead.

• Hearty and filling: Eggs, sausage, potatoes and cheese make these feel like a real breakfast rather than a quick snack.

• Easy to reheat: Pull out what you need and warm them up when you're ready to eat.

• Made with simple ingredients: Nothing complicated — just classic breakfast ingredients that work really well together.

• Great for the whole family: They're easy to serve as-is or pair with fruit, salsa or your favorite breakfast sides.

What's Inside These Breakfast Burritos

The filling is what makes these so good. Instead of using eggs alone, I make a hearty skillet mixture with potatoes, sausage, spinach and eggs.

Red Potatoes

Cut the potatoes into small, evenly sized pieces. The smaller you dice them, the easier it is to get those delicious crispy edges — and in my opinion, the crispier the potatoes, the better.

Breakfast Sausage

Ground breakfast sausage gives the burritos so much flavor and makes them filling enough to carry you through the morning.

Eggs

Twelve eggs bring everything together and give us enough filling to make a large batch of burritos at once.

Spinach

I love adding spinach because it cooks right into the filling and adds a little freshness without taking away from that classic breakfast-burrito flavor.

Colby Jack Cheese

Colby Jack melts beautifully inside the warm burrito. I like shredding the cheese and placing it directly onto the tortilla before adding the hot filling.

The Secret Is Getting the Potatoes Crispy

The potatoes are one of my favorite parts of these burritos, so don't rush them.

Heat a large skillet over medium heat with olive oil, then add your diced potatoes and onion. Season everything with salt, pepper, garlic powder and onion powder.

Once they're coated, give the potatoes time to sit against the hot pan rather than constantly stirring them. That's what helps create those golden, crispy edges.

Check and toss them about every five minutes, adding a little more olive oil if the pan becomes too dry.

Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

ook the Sausage

While the potatoes are cooking, heat a second skillet over medium heat with a little olive oil.

Add the ground sausage and cook it until completely browned, breaking it into small pieces as it cooks.

Once the sausage is cooked through, add it to the skillet with the potatoes and onions.

Add the Spinach and Eggs

Stir the chopped spinach into the potato and sausage mixture and cook just until it begins to soften.

Whisk the eggs separately and pour them into the skillet.

Cook everything together until the eggs are completely cooked, gently stirring so the sausage, potatoes, spinach and eggs are evenly distributed throughout the filling.

At this point, you have one very good breakfast skillet — but we're turning it into something even more convenient.

How to Assemble Breakfast Burritos

Lay out your tortillas and add shredded Colby Jack cheese down the center of each one.

Spoon approximately 1 cup of the breakfast mixture over the cheese.

Fold the sides of the tortilla inward, then roll everything tightly into a burrito.

I like to take this one step further and place each rolled burrito seam-side down in a warm skillet. Toast it briefly on both sides until the tortilla is lightly golden and crisp.

Not only does this make the tortilla taste better, but it also helps seal the burrito closed.

How to Freeze Breakfast Burritos

The most important thing is to let the burritos cool before wrapping them for the freezer. Wrapping them while they're still hot can trap steam and moisture inside.

Once cooled, wrap each burrito individually in parchment paper. Place the wrapped burritos together in a freezer-safe zip-top bag, remove as much excess air as possible and seal.

I also like to write the date on the bag so I know when I made them.

Then they're ready to grab whenever you need an easy breakfast.

How to Reheat a Frozen Breakfast Burrito

You have a few options depending on how much time you have.

For the oven: Remove the parchment and place the burrito on a baking sheet. Heat at 350°F until the center is completely warmed through, approximately 25–30 minutes.

For a quicker morning: You can also use the microwave. Remove the parchment, wrap the burrito in a slightly damp paper towel and microwave until heated through, flipping halfway if needed. Microwave times will vary depending on your appliance.

For an extra-crispy tortilla, warm the burrito in the microwave first and then finish it for a minute or two in a hot skillet.

Amanda's Quick Tips

Dice the potatoes small. Smaller pieces cook more evenly and give you more of those crispy golden edges.

Don't constantly stir the potatoes. Letting them sit against the skillet is what gives them time to brown.

Let everything cool before freezing. This helps prevent excess moisture and keeps the tortillas from becoming soggy.

Don't skip the skillet at the end. Lightly crisping the finished burritos adds great texture and helps keep them rolled.

Freeze individually. Wrapping each burrito separately means you can pull out exactly as many as you need.

Shop My Breakfast Meal Prep Essentials
These are some of my favorite kitchen essentials for making meal prep a little easier — from the pans I cook with to the tools I reach for again and again in my kitchen.

Freezer Breakfast Burritos

Serves 8–10

Ingredients

• 8 oz ground breakfast sausage

• 2 pounds red potatoes

• 3 cups chopped spinach

• 1 large onion, diced

• 12 eggs

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 cup shredded Colby Jack cheese

• 10 large burrito-size tortillas

Instructions

1. Place a large skillet over medium heat. Cut the red potatoes into small, bite-size pieces. The smaller you cut the potatoes, the crispier they'll become.

2. Add about 1 tablespoon olive oil to the heated skillet and coat the bottom of the pan. Add the potatoes and diced onion. Season with sea salt, black pepper, garlic powder and onion powder and toss to coat everything in the olive oil and seasonings.

3. Allow the potatoes to cook and develop crispy edges, checking and tossing them approximately every 5 minutes. Add additional olive oil as needed.

4. While the potatoes cook, heat a medium skillet over medium heat. Add approximately 1 tablespoon olive oil followed by the ground sausage. Cook the sausage, breaking it into small pieces, until completely cooked through.

5. Add the cooked sausage to the skillet with the potatoes and onions.

6. Stir in the chopped spinach and cook until softened.

7. Whisk the eggs in a separate bowl, then pour them over the potato and sausage mixture. Cook, gently stirring, until the eggs are completely cooked.

8. Lay out the tortillas and sprinkle shredded Colby Jack cheese down the center of each.

9. Add approximately 1 cup of the potato, sausage and egg mixture over the cheese.

10. Fold and roll each tortilla tightly into a burrito.

11. Place each burrito seam-side down in a small skillet over medium heat and cook briefly on both sides until the tortilla is lightly golden and crisp.

12. Remove from the skillet and allow the burritos to cool completely before storing.

13. Wrap each burrito individually in parchment paper and place them in a freezer-safe zip-top bag. Refrigerate or freeze until ready to reheat and enjoy.

What to Serve With Breakfast Burritos

These are filling enough to be breakfast all on their own, which is part of why I love having them ready to go.

When we have a little more time, I like serving them with fresh fruit and salsa. You could also add sliced avocado, sour cream or hot sauce after reheating.

For especially busy mornings, though, I'm perfectly happy handing everyone a warm breakfast burrito and calling breakfast done.

Frequently Asked Questions

Can you freeze homemade breakfast burritos?

Yes. These burritos are specifically designed to be made ahead and frozen. Let them cool completely, wrap them individually and store them together in a freezer-safe bag.

How do you keep frozen breakfast burritos from getting soggy?

Allow the filling and assembled burritos to cool before wrapping them. Trapped steam creates moisture, which can make the tortillas soggy after freezing and reheating.

It also helps to cook the potatoes until they're nicely browned and avoid adding watery ingredients to the filling.

Should I thaw breakfast burritos before reheating?

You don't have to. They can be reheated directly from frozen, although they will take longer than a refrigerated or thawed burrito.

Can I keep these breakfast burritos in the refrigerator instead?

Absolutely. If you know you'll eat them within the next few days, store the individually wrapped burritos in the refrigerator rather than freezing them.

Can I change the filling?

Yes. That's one of the best things about breakfast burritos. You can adjust the cheese, vegetables or breakfast meat to suit your family. Just be mindful of ingredients with a lot of moisture if you plan to freeze them.

More Breakfast Recipes You'll Love

If you love having something homemade waiting for you in the morning, here are a few more breakfast recipes from my kitchen:

Butternut Squash Breakfast Hash

A hearty, savory breakfast that's especially good during the cooler months.

Sausage English Muffins

Another easy, satisfying breakfast that's great for busy mornings.

Blueberry Pie Overnight Oats

An easy make-ahead option for mornings when you're craving something a little sweeter.

Peach Cobbler Overnight Oats

A simple prep-ahead breakfast filled with fresh peach flavor.

Save This Recipe

Whether you're stocking the freezer for a busy season, preparing for back-to-school mornings or simply trying to make weekday breakfasts a little easier, I've included a printable recipe card below so you can save, print and come back to this recipe whenever you need it.

A Note From Amanda

There is something so satisfying about opening the freezer on a busy morning and realizing breakfast is already made.

These breakfast burritos are one of those simple recipes that make everyday family life just a little easier. They're hearty, comforting and made with ingredients we genuinely love — but what I appreciate most is the time they give back to me later.

I hope they become one of those recipes you make again and again, whether you're preparing for a busy week, feeding hungry little ones in the morning or simply taking care of your future self.

"She gets up while it is still night; she provides food for her family."
Proverbs 31:15

Made with love for the people you love.

Brown Butter Oatmeal Cookies with Espresso Drizzle

Soft and chewy oatmeal cookies made with nutty brown butter and finished with a sweet espresso glaze.

There are oatmeal cookies — and then there are brown butter oatmeal cookies with espresso drizzle.

These have everything I want in a really good cookie: crisp golden edges, a soft and chewy center, plenty of old-fashioned oats and the rich, almost caramel-like flavor that comes from browning the butter first. Then they're finished with a sweet espresso drizzle that makes them feel just a little more special.

The espresso doesn't overpower the cookie. Instead, that hint of coffee balances the sweetness and pairs so well with the warm, nutty flavor of the brown butter.

They're the kind of cookie I'd happily make for an afternoon at home, add to a holiday cookie tray or serve alongside a really good cup of coffee.

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Why You'll Love These Brown Butter Oatmeal Cookies

There are a few things that make these cookies especially good.

• Brown butter adds incredible flavor. Taking a few extra minutes to brown the butter gives these oatmeal cookies a deep, nutty richness.

• They're wonderfully chewy. Old-fashioned oats give the cookies plenty of texture while the centers stay soft.

• The espresso drizzle is something special. Sweet icing with espresso powder gives a classic oatmeal cookie an unexpected finish.

• They're easy enough for everyday baking. The flavors feel elevated, but the actual ingredients and method are simple.

• They're made for coffee lovers. A cookie with espresso icing alongside your afternoon coffee? Yes, please.

Ingredient Notes

Butter

We're using two sticks of butter and browning them before making the dough. This is what gives these cookies their signature toasted, nutty flavor.

Dark Brown Sugar

I use considerably more dark brown sugar than granulated sugar in this recipe. Dark brown sugar brings moisture, richness and that deeper molasses flavor that works beautifully with both the oatmeal and brown butter.

Old-Fashioned Oats

Use old-fashioned oats rather than quick-cooking oats. They provide the hearty texture and chew that I want in an oatmeal cookie.

Vanilla

Vanilla goes into both the cookie dough and the espresso icing. It softens the stronger flavors and brings everything together.

Espresso Powder

Espresso powder gives our drizzle a concentrated coffee flavor without requiring additional liquid from brewed coffee.

Powdered Sugar

This creates the sweet base of the espresso drizzle and helps it set beautifully over the cooled cookies.

How to Brown Butter for Cookies

If you've never browned butter before, don't let the extra step intimidate you. It takes just a few minutes and completely changes the flavor of a cookie.

Add your butter to a pan over medium heat and allow it to melt.

Continue cooking as the butter begins to foam and bubble. You'll eventually notice small golden-brown flecks developing at the bottom of the pan and the butter will start smelling wonderfully toasted and nutty.

That's what you're looking for.

Watch it closely toward the end because brown butter can go from beautifully toasted to burnt fairly quickly.

Once browned, immediately pour the butter — including all those flavorful brown bits — into another bowl. This stops the cooking process.

For this recipe, allow the brown butter to come back to room temperature before continuing with your cookie dough.

How to Make Brown Butter Oatmeal Cookies

Once your brown butter has cooled, add the granulated sugar and dark brown sugar and mix until combined.

Scrape down the sides of the bowl and mix again so everything is evenly incorporated.

Add the vanilla and eggs and mix again.

Gradually add the flour, baking powder and sea salt. Once your dough has come together, mix in the old-fashioned oats.

The dough will be thick and full of oatmeal — exactly what we want.

My Trick for Thick, Gooey-Centered Cookies

One of my favorite tricks with this recipe is using two scoops of cookie dough stacked directly on top of each other.

It gives you a fuller cookie with a thicker, softer center rather than a thin cookie that spreads too far across the baking sheet.

I use a pre-measured cookie scoop so every cookie is approximately the same size. That also helps them bake evenly.

SHOP MY COOKIE SCOOP →

Bake at 375°F for approximately 9 minutes.

Don't wait for the centers to look completely firm before removing the cookies. They'll continue setting as they cool on the baking sheet, and that's how you keep that wonderful soft center.

How to Make the Espresso Drizzle

The espresso drizzle may sound fancy, but it's incredibly simple.

You'll need:

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons espresso powder

Whisk everything together until smooth.

You want the icing thin enough that it drizzles beautifully from a spoon but thick enough that it stays visible on top of the cookies rather than disappearing into them.

If your icing is too thick, add just a very small amount of milk at a time. If you've made it too thin, add a little more powdered sugar.

Most importantly, let the cookies cool completely before adding the drizzle.

Otherwise that beautiful espresso icing will simply melt into the warm cookies.

Amanda's Quick Tips

Let the brown butter cool. Don't rush straight from the stove into mixing your dough. Give the browned butter time to return to room temperature first.

Use old-fashioned oats. They're what give these cookies their hearty, chewy oatmeal texture.

Stack your cookie dough. Two scoops stacked vertically create the thicker cookie and gooier center I love.

Don't overbake them. Nine minutes is all mine need. The cookies continue to set as they cool.

Cool before icing. Your cookies should be completely cool before adding the espresso drizzle.

Adjust the icing slowly. A tiny amount of extra milk can dramatically change the consistency, so add it little by little.

Shop My Cookie Baking Essentials

A few of my favorite baking essentials for making homemade cookies — from the tools I reach for every time I bake to the pieces that make baking days a little easier.

Brown Butter Oatmeal Cookies with Espresso Drizzle

Soft and chewy oatmeal cookies made with nutty brown butter and finished with a sweet homemade espresso drizzle.

Ingredients

Brown Butter Oatmeal Cookies

• 1 cup butter (2 sticks)

• 1/4 cup granulated sugar

• 1 1/4 cups dark brown sugar

• 1 teaspoon vanilla extract

• 2 large eggs

• 2 1/4 cups all-purpose flour

• 3 teaspoons baking powder

• 1 teaspoon sea salt

• 3 cups old-fashioned oats

Espresso Drizzle

• 3 cups powdered sugar

• 1/4 cup milk

• 2 teaspoons vanilla extract

• 2 tablespoons espresso powder

Instructions

1. Preheat oven to 375°F.

2. Add the butter to a pan over medium heat and cook until browned and fragrant, watching closely toward the end. Pour the brown butter into a separate bowl and allow it to cool to room temperature.

3. Once cooled, add the granulated sugar and dark brown sugar to the brown butter. Mix until combined, scrape down the sides of the bowl and mix again.

4. Add the vanilla extract and eggs and mix until incorporated.

5. Gradually add the all-purpose flour, baking powder and sea salt. Mix until combined.

6. Add the old-fashioned oats and mix until evenly incorporated throughout the dough.

7. Using a pre-measured cookie scoop, scoop the dough onto a parchment-lined baking sheet. For thicker cookies with gooier centers, stack two scoops of dough directly on top of one another.

8. Bake for approximately 9 minutes.

9. Allow the cookies to cool on the baking sheet before transferring.

10. To make the espresso drizzle, whisk together the powdered sugar, milk, vanilla extract and espresso powder until smooth.

11. Once the cookies have cooled completely, drizzle the espresso icing over the tops.

12. Allow the drizzle to set and enjoy.

How to Keep Oatmeal Cookies Soft and Chewy

A few little things make a big difference here.

First, don't overbake them. When you pull the cookies from the oven, the centers don't need to look completely finished. They'll continue to set on the hot baking sheet.

The dark brown sugar also helps give these cookies their soft texture, while the old-fashioned oats provide that satisfying chew.

And don't skip my double-scoop trick if you love a thick cookie. That extra height helps give you more soft center in every cookie.

How to Store Brown Butter Oatmeal Cookies

Once the espresso drizzle has completely set, store the cookies in an airtight container at room temperature.

If you're stacking them, place a piece of parchment paper between the layers to protect the icing.

They're wonderful freshly baked, but they're also exactly the kind of cookie I like having around for a sweet afternoon treat with coffee.

Can You Freeze Oatmeal Cookies?

Yes. For longer storage, these oatmeal cookies can be frozen.

Allow the baked cookies to cool completely first. I prefer freezing them in a single layer until firm and then transferring them to a freezer-safe container or bag with parchment between the layers.

Let frozen cookies thaw at room temperature before serving.

For the prettiest finish, you can also freeze the cookies without the espresso drizzle and add fresh icing after they've thawed.

What Makes Brown Butter Better in Cookies?

Brown butter is simply regular butter that's been cooked until the milk solids toast and turn golden brown.

That little extra step creates an entirely different flavor — nutty, toasted and almost caramel-like.

It works especially well in oatmeal cookies because those deeper flavors complement the oats and dark brown sugar rather than competing with them.

Then we add espresso on top, which gives us another rich, slightly bitter note to balance all that sweetness.

It's such a good combination.

What to Serve With Brown Butter Oatmeal Cookies

Coffee is the obvious answer.

The espresso drizzle makes these especially good alongside a hot cup of coffee or an iced latte.

They're also beautiful added to a dessert board, served after dinner or included on a holiday cookie tray alongside a mix of chocolate, sugar and spiced cookies.

And if you're gifting homemade cookies, these are just different enough from the classics to make a cookie box feel extra special.

Frequently Asked Questions

Can I make these oatmeal cookies without the espresso drizzle?

Absolutely. The brown butter oatmeal cookies are delicious on their own. The espresso drizzle adds another layer of flavor, but the cookie doesn't depend on it.

Can I use quick oats instead of old-fashioned oats?

I recommend old-fashioned oats for this recipe because they give the cookies their signature hearty, chewy texture.

Why do I need to cool the brown butter?

Allowing the brown butter to cool before making your dough helps keep the warm melted butter from affecting the eggs and the consistency of your cookie dough.

Why are my oatmeal cookies hard instead of chewy?

Overbaking is one of the easiest ways to lose that soft center. Remove the cookies when the edges are set and allow them to finish setting as they cool.

Can I make the espresso icing stronger?

Yes. You can adjust the espresso flavor to your taste, but keep in mind that changing the amount of dry ingredients may also affect the icing consistency.

Can I freeze brown butter oatmeal cookies?

Yes. Cool the cookies completely before freezing. For the prettiest presentation, freeze the cookies without icing and add the espresso drizzle once they've thawed.

More Cookie Recipes You'll Love

If you're in the mood to keep baking, here are a few more cookie recipes from my kitchen:

Birthday Cutout Sugar Cookies
A classic homemade sugar cookie that's especially fun for birthdays and celebrations.

Brown Sugar Toffee Cookies
Rich brown sugar cookies filled with sweet, buttery toffee.

Brown Butter Caramel Pretzel Cookies
The perfect combination of brown butter, sweet caramel and salty pretzels.

Homemade Nutter Butter Cookies
A homemade version of the nostalgic peanut butter cookie.

Pumpkin Molasses Cookies
A cozy fall cookie with pumpkin, molasses and plenty of warm flavor.

Brown Butter Maple Pecan Chocolate Chunk Cookies
Brown butter cookies filled with maple, pecans and chocolate chunks.

Gingerbread Whoopie Pies
A festive gingerbread treat that's especially fun during the holidays.

Brown Butter Shortbread Cookies with Chocolate Wax Seals
Buttery brown butter shortbread finished with a beautiful vintage-inspired chocolate detail.

Save This Recipe

Whether you're baking a batch for your family, making something sweet to enjoy with your afternoon coffee or putting together a cookie box for someone you love, I've included a printable recipe card below so it's easy to save, print and come back to whenever you're ready to bake again.

A Note From Amanda

Some of my favorite recipes are the ones that take something familiar and make it feel just a little more special.

Oatmeal cookies are such a classic, but browning the butter and adding that sweet espresso drizzle transforms them into something I find myself wanting to make again and again.

I hope you bake a batch for an afternoon at home, share them around a table with people you love or simply sneak one while they're still a little warm from the oven. Sometimes the simplest moments in the kitchen are the sweetest ones.

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

Made with love for the people you love.

Creamy Walnut Chicken Stuffed Pumpkins

Roasted baby pumpkins filled with savory chicken, Gruyère and walnuts, then finished with a creamy white wine sauce for a beautiful fall dinner.

There are some recipes that simply feel like fall, and these Creamy Walnut Chicken Stuffed Pumpkins may be one of my favorites.

Instead of simply adding pumpkin to the recipe, we're turning individual baby pumpkins into edible serving bowls. Each roasted pumpkin is filled with savory chicken, Gruyère cheese, toasted-tasting walnuts, onion and a little Fresno pepper before going back into the oven until everything is warm and melty.

Then comes my favorite part: a creamy white wine sauce with butter, heavy cream and fresh lemon spooned right over the filling.

It's cozy and comforting, but the individual pumpkins make it beautiful enough for a fall dinner party, Thanksgiving season or one of those evenings when you just want dinner to feel a little more special.

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Why You'll Love These Stuffed Pumpkins

This isn't your everyday chicken dinner — and that's exactly why I love it.

• The pumpkin is the serving dish. Each person gets an individual roasted pumpkin filled with creamy chicken.

• Sweet and savory work together. The natural sweetness of the roasted pumpkin pairs beautifully with savory chicken, Gruyère and walnuts.

• There's so much texture. Tender pumpkin, creamy cheese, juicy chicken and crunchy walnuts make every bite a little different.

• The white wine sauce brings everything together. Butter, cream, wine and lemon create a rich sauce with just enough brightness.

• It's made for fall entertaining. These look gorgeous served individually around a fall table.

• It feels impressive without being overly complicated. Most of the cooking time is simply letting the pumpkins roast in the oven.

Choosing Pumpkins for Stuffing

For this recipe, you want small edible pumpkins that are large enough to hold an individual serving of filling.

Look for pumpkins that are relatively similar in size so they'll roast at approximately the same rate. They should also sit fairly flat on the bottom — you don't want your beautiful cream sauce tipping onto the table later.

Because we're actually eating the pumpkin rather than simply using it decoratively, make sure you're buying a culinary variety intended for cooking.

You'll need six small pumpkins for this recipe.

How to Prepare Pumpkins for Stuffing

Wash and dry your pumpkins, then carefully cut a circle around each stem to create a lid.

Make the opening wide enough that you'll comfortably be able to spoon the filling inside — and later eat from it.

Remove the seeds and stringy pulp from the center and scrape the inside clean.

Brush the inside and outside of each pumpkin, including its little lid, with melted butter. Finish with sea salt and black pepper.

Place everything onto a parchment-lined baking sheet and roast at 400°F for 45–60 minutes, or until the pumpkin flesh has softened.

You want the pumpkin tender enough to eat with the filling, but still sturdy enough to hold its shape.

Ingredient Notes

Chicken

I use chicken cut into small bite-size pieces so every spoonful of filling gets some. You can cook it while the pumpkins roast, or use precooked chicken to make the recipe a little quicker.

Gruyère

Gruyère is one of my favorite parts of this filling. It's rich and nutty and melts beautifully alongside the chicken and walnuts.

Walnuts

Chopped walnuts give the creamy filling some much-needed texture and another layer of nutty flavor.

Fresno Pepper

A finely chopped Fresno pepper adds a little warmth without taking over the dish. If you're serving someone who doesn't enjoy spice, you can simply leave it out.

Heavy Cream

Heavy cream forms the base of our sauce and gives it that luxurious texture.

White Wine

White wine adds depth and keeps the cream sauce from tasting one-dimensional.

Lemon

Fresh lemon juice adds just enough brightness to balance all the butter, cream and cheese.

How to Make the Walnut Chicken Filling

While the pumpkins are roasting, start the filling.

Melt 2 tablespoons of butter in a large skillet and add the diced onion and finely chopped Fresno pepper.

Sauté until the onion becomes soft and translucent.

Add the bite-size pieces of chicken and continue cooking until the chicken is completely cooked through.

Transfer the chicken mixture to a large bowl and combine it with the Gruyère and chopped walnuts.

And that's our filling.

The flavors are simple, but once they're tucked into that sweet roasted pumpkin, they work so beautifully together.

Stuff and Bake the Pumpkins

Once the pumpkins are tender, remove them from the oven and carefully spoon the chicken mixture into each one.

Lower the oven temperature to 325°F and return the stuffed pumpkins to the oven for another 20 minutes.

This gives the filling time to warm through and allows that Gruyère to melt into the chicken and walnuts.

The Creamy White Wine Sauce

Don't skip this part.

While the stuffed pumpkins finish baking, melt the butter in a small saucepan.

Add the white wine, heavy cream and fresh lemon juice and allow the sauce to gently simmer over low heat until it begins to thicken, stirring occasionally.

Season with salt and black pepper to taste.

Once the stuffed pumpkins come out of the oven, drizzle that warm cream sauce right over the filling and finish each one with fresh chives.

It takes an already delicious stuffed pumpkin and makes the entire dish feel complete.

Amanda's Quick Tips

Choose similarly sized pumpkins. They'll cook more evenly and look beautiful when served together.

Make the opening large enough. You're going to fill and eat from these pumpkins, so don't cut a tiny decorative lid.

Don't over-roast the pumpkins. You want tender flesh, but the exterior still needs enough structure to hold the filling.

Cut the chicken small. Bite-size pieces make these much easier to eat directly from the pumpkin.

Leave out the Fresno pepper if needed. You'll still have plenty of flavor without the added heat.

Use precooked chicken when you're short on time. It's an easy shortcut for this recipe.

Make the sauce last. I love serving it warm right over the pumpkins.

Don't forget the pumpkin itself. As you eat the filling, scoop some of that tender roasted pumpkin flesh from the sides into each bite.

Shop My Fall Cooking Essentials

A few of the cookware and kitchen essentials I reach for when making cozy fall dinners — from everyday prep tools to the pieces I love using when something special is coming out of the oven.

Creamy Walnut Chicken Stuffed Pumpkins

Roasted baby pumpkins filled with chicken, Gruyère and walnuts and finished with a creamy white wine sauce.

Ingredients

Stuffed Pumpkins

• 6 baby pumpkins

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• 4 tablespoons salted butter, divided

• 1 small Fresno pepper, finely chopped

• 1 onion, diced

• 2 cups chicken, chopped into bite-size pieces

• 6 oz Gruyère cheese

• 6 oz walnuts, chopped

• 1 tablespoon chives

Creamy White Wine Sauce

• 1/2 cup salted butter

• 1 cup heavy cream

• 1 cup white wine

• Juice of 1/2 lemon

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

Instructions

1. Preheat oven to 400°F. Line a baking sheet or baking pan with parchment paper.

2. Wash and dry the pumpkins. Carefully cut a circle around the top of each pumpkin, creating an opening wide enough to fill and eat from later.

3. Scoop out the seeds and stringy pulp and scrape the insides clean.

4. Melt 2 tablespoons of the butter. Brush the insides and outsides of each pumpkin and the pumpkin lids with melted butter. Sprinkle with sea salt and black pepper.

5. Arrange the pumpkins and lids on the prepared baking sheet and roast for 45–60 minutes, or until the pumpkin flesh is tender while the pumpkins still hold their shape.

6. While the pumpkins roast, melt the remaining 2 tablespoons butter in a large skillet over medium heat.

7. Add the diced onion and finely chopped Fresno pepper. Sauté until the onion becomes soft and translucent.

8. Add the bite-size chicken pieces and cook until the chicken is completely cooked through. Alternatively, precooked chicken can be used.

9. Transfer the chicken mixture to a large bowl and combine with the Gruyère cheese and chopped walnuts.

10. Once the pumpkins are tender, remove them from the oven and fill each one with the chicken mixture.

11. Reduce the oven temperature to 325°F and bake the stuffed pumpkins for another 20 minutes.

12. While the stuffed pumpkins bake, prepare the sauce. Melt 1/2 cup butter in a small saucepan over low heat.

13. Add the white wine, heavy cream and lemon juice. Gently simmer, stirring occasionally, until the sauce begins to thicken.

14. Season the sauce with sea salt and black pepper to taste.

15. Remove the stuffed pumpkins from the oven and drizzle the warm cream sauce over the filling.

16. Sprinkle with fresh chives and serve warm, scooping the tender roasted pumpkin flesh together with the chicken filling.

Happy harvest!

What to Serve With Stuffed Pumpkins

These are hearty enough to be the centerpiece of dinner, so I'd keep the sides fairly simple.

A crisp fall salad is probably my first choice because the freshness balances the creamy filling and sauce beautifully.

My Pear & Walnut Salad with Honey Mustard Dressing would be especially good here and carries the walnut flavor through the meal.

You could also serve these alongside my Spinach Salad with Warm Shallot Dressing, or Autumn Apple Salad with maple bacon dressing for an especially pretty fall table.

Crusty bread is another simple addition and perfect for catching any of that white wine cream sauce left behind.

Are You Supposed to Eat the Pumpkin?

Yes! That's half the fun of this recipe.

The baby pumpkin isn't simply a serving bowl. Once properly roasted, the flesh inside becomes tender and slightly sweet.

As you work your way through the chicken filling, use your spoon to scrape a little roasted pumpkin from the sides and eat the two together.

That's where the recipe really comes together — creamy, savory chicken and Gruyère with crunchy walnuts and sweet roasted pumpkin in the same bite.

More Fall Dinner Recipes You'll Love

If you're looking for more cozy dinners to make this season:

Apple-Glazed Chicken Thighs
A savory fall chicken dinner with a sweet apple glaze.

Baked Burrata Pumpkin Ziti with Pork Sausage
A cozy baked pasta filled with pumpkin, sausage and creamy burrata.

Stuffed Italian Sausage Pasta Shells
Another comforting stuffed dinner that's perfect for family meals.

Save This Recipe

Whether you're planning a fall dinner with friends, looking for something special to serve during the Thanksgiving season or simply want to celebrate pumpkin season in a new way, I've included a printable recipe card below so it's easy to save, print and come back to every fall.

A Note From Amanda

Fall is one of my favorite seasons to slow down in the kitchen and make dinner feel a little more special.

There's something about bringing these little pumpkins to the table that feels like celebrating the season exactly as it is. They're beautiful, comforting and just a little unexpected — but underneath it all, it's still a warm homemade dinner meant to be shared.

I hope this becomes one of those recipes you look forward to making when the pumpkins start appearing each fall.

"The earth is the Lord's, and everything in it."
Psalm 24:1

Made with love for the people you love.

Apple Pie Overnight Oats

Creamy cinnamon overnight oats layered with homemade apple pie filling and vanilla Greek yogurt swirled with almond butter and maple syrup for an easy make-ahead fall breakfast.

There are few flavors that make a kitchen feel more like fall than warm apples and cinnamon.

These Apple Pie Overnight Oats take those cozy flavors and turn them into an easy breakfast you can make the night before. Instead of simply stirring diced apples into oatmeal, we're making a quick homemade apple pie filling with cinnamon, vanilla and just a touch of sugar.

Then we layer it with creamy cinnamon-maple overnight oats and a vanilla Greek yogurt mixture made with almond butter and maple syrup.

I especially love putting some of the apples at the bottom of the jar and more on top. That way you don't eat all the best part first — there's a little apple pie flavor waiting for you all the way through.

Make them at night, refrigerate and breakfast is already waiting the next morning.

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Why You'll Love These Apple Pie Overnight Oats

This is one of those breakfasts that feels special without making your morning more complicated.

Make them the night before. Everything gets assembled ahead of time and goes straight into the refrigerator.

They really taste like fall. Apples, cinnamon, vanilla and maple give you those familiar apple-pie flavors in breakfast form.

There are three delicious layers. Instead of one bowl of oats, you get homemade apple filling, cinnamon overnight oats and creamy almond-butter yogurt.

The apples are actually cooked. Cooking the apples first gives them that soft, cinnamon-filled texture I wanted rather than simply adding raw apple chunks.

They're easy to customize. Add walnuts, pecans, extra cinnamon or another favorite topping before eating.

They work for meal prep. Make several jars at once and you've already done some of the work for future mornings.

Ingredients You'll Need

Apples

Use an apple you enjoy eating and baking with. We're peeling and dicing four cups of apples before cooking them with cinnamon, vanilla and a little sugar.

I like keeping the pieces fairly small so you get apple in almost every spoonful.

Old-Fashioned Rolled Oats

Use old-fashioned rolled oats rather than instant oats. They soften overnight while still giving the finished breakfast some texture.

Cinnamon

Cinnamon goes into both the apple mixture and the oatmeal itself, tying all three layers together.

Maple Syrup

Maple syrup adds sweetness to both the oats and the almond-butter yogurt layer.

Chia Seeds

A tablespoon of chia seeds goes into the oat mixture and helps everything come together as it rests overnight.

Vanilla Greek Yogurt

This becomes our creamy middle layer and is mixed with almond butter and maple syrup.

Almond Butter

I love the nutty flavor almond butter adds alongside the apples and cinnamon. It makes the yogurt layer feel like its own part of the recipe rather than simply adding yogurt on top.

How to Make the Apple Pie Filling

Start by peeling and dicing your apples.

Add them to my favorite saucepan with cinnamon, sugar, vanilla extract, a pinch of sea salt and water.

Cook everything together, stirring occasionally, as the apples begin to soften.

You're looking for tender pieces of apple surrounded by those cinnamon and vanilla juices — almost like a quick stovetop apple pie filling.

You don't need to completely break down the apples. I like leaving some texture so you can still get little bites of apple throughout the oats.

Let the apple mixture cool before assembling your jars.

Make the Cinnamon Overnight Oats

In a large bowl, combine:

• old-fashioned rolled oats

• milk

• cinnamon

• maple syrup

• chia seeds

Stir until everything is evenly incorporated.

That's it.

The refrigerator does the rest of the work for us.

As the oats sit, they absorb the milk and all of that cinnamon-maple flavor, giving you a creamy breakfast without having to cook oatmeal in the morning.

Make the Almond Butter Yogurt Layer

In a separate bowl, combine the vanilla Greek yogurt, almond butter and maple syrup.

Stir until creamy and completely combined.

This might be my favorite little addition to the recipe.

The tangy vanilla yogurt, nutty almond butter and maple syrup are such a good contrast to the cinnamon apples, and having that creamy layer between the oats and fruit makes these feel much more special than your everyday overnight oats.

How to Layer Apple Pie Overnight Oats

Here's where I do things a little differently.

Start with a spoonful of the cooked apple mixture at the bottom of your jar.

Then add a layer of cinnamon overnight oats.

Spoon the almond-butter Greek yogurt mixture over the oats.

Finish with another generous spoonful of those cinnamon apples.

Now you have apple pie flavor on the top and waiting at the bottom.

Add the lid and refrigerate overnight or for at least 4–6 hours before eating.

I like assembling mine in these glass jars with lids because I can make several at once, refrigerate them and grab one when I'm ready for breakfast.

Do You Eat Overnight Oats Hot or Cold?

Either works.

Overnight oats are traditionally eaten cold straight from the refrigerator, and that's certainly the easiest way to enjoy them.

But because these have warm apple-pie flavors, you may prefer them slightly warmed — especially on a cool fall morning.

If you plan to heat yours, make sure you're using a microwave-safe container and warm the oats according to your preference.

You can also add the yogurt layer after warming if you'd rather keep it cool and creamy.

Amanda's Quick Tips

Dice the apples fairly small. Smaller pieces distribute throughout the jars much better than large chunks.

Don't cook the apples into applesauce. Soften them while leaving some texture.

Let the apples cool before assembling. I wouldn't put piping-hot fruit directly into your yogurt and oats.

Use old-fashioned rolled oats. They're my choice for the best overnight texture.

Don't skip the apples on the bottom. It's a small thing, but it means there's apple flavor throughout the entire jar.

Give the oats enough time. Refrigerate for at least 4–6 hours, although overnight is ideal.

Wait to add crunchy toppings. If you're using walnuts or pecans, add them shortly before eating so they stay crunchy.

Adjust the milk if needed. If your oats are thicker than you prefer the next morning, stir in a small splash of milk.

Shop My Breakfast & Baking Essentials

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Apple Pie Overnight Oats

Creamy cinnamon overnight oats layered with homemade apple pie filling and an almond-butter vanilla Greek yogurt layer.

Ingredients

Apple Pie Filling

• 4 cups apples, peeled and diced

• 1 teaspoon cinnamon

• 1 teaspoon granulated sugar

• 1 teaspoon vanilla extract

• Pinch of sea salt

• 1/4 cup water

Overnight Oats

• 2 cups old-fashioned rolled oats

• 3 cups whole milk, or milk of choice

• 1 1/2 teaspoons cinnamon

• 3 teaspoons maple syrup

• 1 tablespoon chia seeds

Almond Butter Yogurt Layer

• 2 cups vanilla Greek yogurt

• 4 tablespoons almond butter

• 2 tablespoons maple syrup

Instructions

1. Make the Apple Pie Filling

Peel and dice the apples into small pieces.

Add the apples, cinnamon, sugar, vanilla extract, sea salt and water to a saucepan.

Cook over medium heat, stirring occasionally, until the apples begin to soften and the mixture resembles a chunky apple pie filling.

Remove from the heat and allow to cool.

2. Make the Overnight Oats

Add the old-fashioned rolled oats, milk, cinnamon, maple syrup and chia seeds to a large bowl.

Stir until thoroughly combined.

3. Make the Almond Butter Yogurt

In a separate bowl, combine the vanilla Greek yogurt, almond butter and maple syrup.

Stir until smooth and creamy.

4. Assemble

Add a spoonful of the cooled apple mixture to the bottom of each jar.

Layer the oatmeal mixture over the apples.

Add a layer of almond-butter yogurt.

Finish with another spoonful of apple mixture on top.

Cover each jar with a lid.

5. Refrigerate

Refrigerate overnight or for at least 4–6 hours.

When ready to serve, top with walnuts, pecans, additional cinnamon or your favorite toppings.

Enjoy!

How Long Do Apple Pie Overnight Oats Last?

For make-ahead breakfasts, keep the oats covered in the refrigerator.

Because the recipe contains cooked fruit, milk and Greek yogurt, keep everything properly refrigerated rather than leaving the jars sitting at room temperature.

I personally prefer these within the first few days, when the apple texture and layers are at their best.

If you're adding walnuts or pecans, wait until serving rather than storing them on top so you don't lose that crunch.

Can I Make These Ahead for the Week?

That's exactly what makes overnight oats so convenient.

You can prepare multiple jars during one kitchen prep session and have breakfast waiting in the refrigerator.

If you're planning several days ahead, another option is to prepare the apple mixture separately and assemble additional jars as needed.

Easy Topping Ideas

You don't need anything else, but toppings are an easy way to make each jar a little different.

Try chopped walnuts or pecans for crunch, another drizzle of almond butter, a sprinkle of cinnamon, a little extra Greek yogurt or a small drizzle of maple syrup.

For me, pecans + cinnamon are particularly good with the apple pie flavors.

Frequently Asked Questions

Can I use a different milk?

Yes. I use whole milk, but you can use your preferred milk in the oat mixture.

Can I use quick oats?

I recommend old-fashioned rolled oats because they hold their texture well as they soak overnight.

Do the apples need to be cooked first?

For this recipe, yes. Cooking the apples with cinnamon, vanilla and a little sugar gives us the soft apple-pie-style layer that makes these overnight oats different.

How long do overnight oats need to soak?

Give them at least 4–6 hours in the refrigerator. I prefer making them the night before so they're ready for breakfast in the morning.

Can I eat apple pie overnight oats warm?

Yes. They can be enjoyed cold or warmed according to your preference. If warming them, use an appropriate heat-safe container.

Can I make these without almond butter?

You can omit or substitute the almond butter if necessary, although it will change the flavor of the creamy yogurt layer.

More Apple Recipes You'll Love

If you have plenty of apples to use this fall, try one of these next:

Nana's Apple Pancakes
A family breakfast recipe that's especially perfect during apple season.

Easy Apple Pie
A classic fall dessert and the inspiration behind all those cinnamon-apple flavors.

Apple Cider Loaf with Brown Butter Glaze
A cozy fall loaf that's perfect alongside morning coffee.

Apple-Glazed Chicken Thighs
For something savory, this is one of my favorite ways to bring apple flavor to the dinner table.

Save This Recipe

Whether you're meal prepping for busy mornings, making the most of apple season or simply want breakfast waiting for you when you wake up, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Some mornings call for a big breakfast around the table, and some mornings call for opening the refrigerator and being very thankful that you thought ahead the night before.

These overnight oats are for those mornings.

I love that something as simple as oats can still feel special when you layer them with warm cinnamon apples and creamy almond-butter yogurt. And there's something particularly cozy about having those apple pie flavors waiting for you on a fall morning.

I hope they make one of your busy mornings a little sweeter.

"This is the day that the Lord has made; let us rejoice and be glad in it."
Psalm 118:24

Made with love for the people you love.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful fall salad filled with crisp apples, smoky bacon, creamy feta, maple-glazed walnuts and crispy shallots, all tossed in a homemade maple bacon vinaigrette.

If fall could be served in a salad bowl, I think it might look a lot like this.

This Maple Bacon Fall Salad has just about everything I want in an autumn salad: crisp apples, salty bacon, creamy feta, crunchy maple walnuts and golden crispy shallots layered over a mix of spinach and arugula.

But the part that brings everything together is the homemade maple bacon vinaigrette.

Instead of letting the bacon drippings go to waste, we're whisking them into the dressing with balsamic vinegar, maple syrup and Dijon mustard. It's smoky, sweet, tangy and so good with the apples and feta.

I also have a little trick when assembling this one: I toss some of every topping into the salad first, then save the rest to scatter over the top after plating. You get all of those flavors throughout the salad without hiding the beautiful ingredients underneath the greens.

It's colorful, a little indulgent and exactly the kind of salad I want on the table from the first hint of fall through Thanksgiving.

↓ Skip to Recipe

Why You'll Love This Fall Salad

There is a lot happening in this bowl, and that's exactly why it works.

Sweet + savory. Maple syrup and apples balance the smoky bacon and salty feta.

So much texture. Crisp apples, crunchy walnuts, crispy shallots and tender greens keep every bite interesting.

The dressing uses the bacon drippings. We're turning something already created while making the salad into one of its best components.

The maple walnuts are homemade. They're sweet, crunchy and incredibly easy to make.

It looks beautiful on a table. This is one of those salads I'd happily serve for a fall dinner, Sunday supper or Thanksgiving.

You can prep several components ahead. Make the walnuts and dressing before you're ready to assemble.

What's in This Maple Bacon Fall Salad?

There aren't any complicated ingredients here. It's how they all come together that makes this salad special.

Spinach + Arugula

I use a combination of spinach and arugula for the base. Spinach is mild while arugula brings a little peppery bite that works especially well with the sweeter toppings.

Apples

Thinly sliced apples bring freshness and crunch.

Pink Lady apples are one of my favorites because I love their sweeter flavor and beautiful skin, but Honeycrisp would also be delicious. If you prefer more tartness, Granny Smith is another option.

Bacon

The bacon does double duty.

First, we crumble it over the salad. Then we reserve some of the rendered bacon fat to make our maple vinaigrette.

Feta

Feta adds a salty, creamy element that balances the maple and apples.

Maple Walnuts

Walnuts are coated in maple syrup and brown sugar for a sweet, crunchy topping.

Crispy Shallots

Thinly sliced shallots cooked until golden give the salad one more savory, crispy layer.

How to Make the Maple Walnuts

I always start with the walnuts because they need time to cool.

Line a baking sheet with parchment paper and set it aside.

Add the maple syrup and brown sugar to a saucepan and cook until the mixture has melted together and begins to bubble.

Add the walnuts and stir until they're completely coated in that glossy maple mixture. I make the maple coating in my 360 Cookware 1-Quart Saucepan, then immediately transfer the walnuts to the prepared pan.

Transfer the coated walnuts to your parchment-lined pan and separate them as much as possible before they cool. Once the maple coating sets, they'll be ready to scatter over the salad.

My 360 Cookware Jelly Roll Pan works perfectly for spreading the walnuts out while they cool.

How to Make Crispy Shallots

The crispy shallots are one of those toppings that might seem small until you taste the salad without them.

Cook your bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and set aside 1/4 cup of the rendered bacon fat for the dressing.

Thinly slice the shallots and add them to the hot pan with the remaining bacon fat. If you need a little more cooking fat, add butter or extra-virgin olive oil.

Cook until the shallots become golden and crispy.

Transfer them to a paper-towel-lined plate to drain while you finish the rest of the salad.

Keep an eye on them toward the end — thinly sliced shallots can go from golden to too dark fairly quickly.

The Maple Bacon Vinaigrette

This might be my favorite part of the entire recipe.

The bacon isn't simply a salad topping. We're taking some of that rendered bacon fat and using it as the base of the dressing.

Add the dressing ingredients to a blender and blend until smooth. I use my Ninja blender for dressings like this because it gets everything really smooth in seconds.

Taste and adjust the seasoning if needed. If you'd like to thin the dressing or need a little additional oil, add extra-virgin olive oil until you reach the consistency you prefer.

You end up with a vinaigrette that's smoky from the bacon, sweet from the maple and tangy from the balsamic and Dijon.

And once it hits the apples and feta? So good.

How to Assemble the Prettiest Fall Salad

There actually is a trick to this.

And considering how beautiful this salad photographs, I wouldn't change it.

Add the spinach and arugula to your serving bowl.

Then add approximately half of your sliced apples, feta, crispy shallots, bacon and maple walnuts.

Drizzle with dressing and gently toss.

Once the salad is tossed, add the remaining apples, feta, shallots, bacon and walnuts over the top.

That last step matters.

If you put everything in before tossing, half of those gorgeous toppings disappear underneath the greens. Saving some for the end gives you all the flavor throughout the salad and keeps those beautiful fall colors and textures visible on top.

What Apples Are Best for Fall Salad?

You want an apple that stays crisp after slicing.

I personally love Pink Lady apples for this recipe. They're sweet rather than overly tart, stay beautifully crisp and their pink-red skin looks especially pretty against the greens.

Honeycrisp is another great choice if you want that sweet-tart balance.

For more tartness, use Granny Smith.

You can even combine two varieties if that's what you have at home.

I wouldn't peel the apples for this salad. The skin adds color, texture and is part of what makes the finished salad so beautiful.

Can I Substitute the Feta?

Absolutely.

Feta is my choice because its salty, tangy flavor cuts through the sweeter maple components without overwhelming the apples.

If you want to change it, goat cheese would be my first substitute. Its creamy texture is especially good with apples and walnuts.

Blue cheese would give you a much stronger flavor, but if you love blue cheese, it works beautifully with bacon and apple.

Just know that changing the cheese will change the overall personality of the salad — and I really do love the feta here.

Amanda's Quick Tips

Make the walnuts first. They need time to cool and set before you add them to the greens.

Don't throw away the bacon fat. Measure out 1/4 cup while it's still easy to work with and save it for the dressing.

Slice the shallots thinly. This is what helps them get beautifully crispy.

Watch the shallots closely. Once they start turning golden, they can brown quickly.

Leave the apple skin on. It gives the salad more color and crunch.

Slice the apples fairly thin. You want apple in plenty of bites without large pieces taking over.

Save half the toppings. Toss half into the greens and add the rest after plating.

Don't dress it too early. Toss the salad closer to serving so the greens stay fresh.

Maple Bacon Fall Salad with Apples, Feta & Maple Walnuts

A beautiful spinach and arugula salad with apples, maple bacon, feta, homemade maple walnuts, crispy shallots and maple bacon vinaigrette.

Ingredients

Salad

• 10–12 cups mixed spinach and arugula

• 1–2 apples, thinly sliced

• 2 shallots

• 1/2 cup bacon crumbles

• 4 oz feta cheese, crumbled

Maple Bacon Vinaigrette

• 2 tablespoons balsamic vinegar

• 1/4 cup maple syrup

• 1/4 cup bacon fat, reserved from cooking the bacon

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon sea salt

• 1/4 teaspoon black pepper

• Extra-virgin olive oil, if needed

Maple Walnuts

• 2 cups walnuts

• 1/4 cup maple syrup

• 2 tablespoons brown sugar

Instructions

1. Make the Maple Walnuts

Line a baking sheet with parchment paper and set aside.

Add the maple syrup and brown sugar to a saucepan. Heat until melted together and bubbling.

Add the walnuts and stir until completely coated.

Transfer the walnuts to the prepared baking sheet and separate them so they don't stick together as they cool.

Allow to cool completely.

2. Cook the Bacon and Shallots

Cook the bacon in a large skillet until crisp enough to crumble.

Remove the bacon from the pan and reserve 1/4 cup bacon fat for the dressing.

Thinly slice the shallots.

Add the shallots to the hot skillet with the remaining bacon fat. Add a little butter or extra-virgin olive oil if additional cooking fat is needed.

Cook until golden and crispy.

Transfer to a paper-towel-lined plate.

3. Make the Maple Bacon Vinaigrette

Combine the reserved bacon fat, balsamic vinegar, maple syrup, Dijon mustard, sea salt and black pepper in a blender.

Blend until smooth.

Taste and adjust seasoning as desired. Add a little extra-virgin olive oil if needed to reach your preferred consistency.

4. Assemble the Salad

Add the spinach and arugula to a large serving bowl.

Add approximately half of the sliced apples, feta, crispy shallots, crumbled bacon and maple walnuts.

Drizzle with the maple bacon vinaigrette and gently toss.

Plate the salad and finish with the remaining apples, feta, shallots, bacon and walnuts so the colorful toppings remain visible.

Serve and enjoy!

Can I Make This Fall Salad Ahead of Time?

Yes — but I wouldn't assemble the entire salad ahead.

The trick is prepping the components.

Make the maple walnuts ahead and keep them separate once completely cooled.

Cook the bacon and crispy shallots and store them separately.

Prepare the dressing and refrigerate it in a covered container.

Slice the apples and toss the salad closer to serving for the best texture and appearance.

If the dressing has been refrigerated, remember that bacon fat firms when cold. Give the dressing time to come closer to room temperature and stir or blend it again before serving as needed.

What to Serve with Maple Bacon Fall Salad

This salad has enough going on that it can absolutely be the star of a lighter meal, but it's also such a good side for a cozy fall dinner.

I especially love it alongside a simple roasted chicken or another warm autumn main dish.

If you're planning a fall dinner, my Apple-Glazed Chicken Thighs would be such a natural pairing with the apples and maple flavors here.

And for one of the prettiest fall dinners we've made, serve it alongside my Creamy Walnut Chicken Stuffed Pumpkins. The walnut connection ties the two recipes together beautifully.

Frequently Asked Questions

Can I make the maple walnuts ahead of time?

Yes. In fact, I prefer making them before assembling the rest of the salad so they have plenty of time to cool and the maple coating can set.

What apples are best for this fall salad?

Pink Lady is my personal favorite because it's crisp, sweet and beautiful in the finished salad. Honeycrisp and Granny Smith are also good options depending on how sweet or tart you prefer your apples.

Can I use goat cheese instead of feta?

Yes. Goat cheese is probably my first choice if you're substituting the feta because its creamy, tangy flavor works beautifully with apples, bacon and maple walnuts.

Can I make the maple bacon vinaigrette ahead?

Yes. Store it covered in the refrigerator. Because the dressing contains bacon fat, it can firm when chilled, so allow it to warm slightly and stir or blend again before serving if needed.

How do I keep the apples from browning?

For the prettiest presentation, slice the apples closer to when you plan to serve the salad. If you need to cut them earlier, a small amount of lemon juice can help slow browning, although it will add a little acidity.

When should I dress the salad?

Dress and toss the salad shortly before serving. This keeps the spinach and arugula fresher and prevents the greens from becoming soggy.

More Fall Salads You'll Love

If you're building a fall menu, try one of these next:

Shaved Brussels Sprout Salad with Apples, Goat Cheese & Candied Pecans
Pear & Walnut Salad with Honey Mustard Dressing
Spinach Salad with Warm Shallot Dressing, Apples & Pistachios
Pear & Pomegranate Arugula Salad

Save This Recipe

Whether you're planning a cozy fall dinner, adding something beautiful to your Thanksgiving table or simply want a salad that makes the most of apple season, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

I know a salad isn't usually the dish everyone gathers around the table talking about — but this one might be an exception.

There's something about all those fall colors piled into one bowl, with the apples, maple walnuts, crispy shallots and feta peeking through the greens, that makes it feel just as special as the rest of the meal.

And then there's that maple bacon dressing.

This is the kind of recipe I love for fall: beautiful enough to put in the middle of a gathering, but made from familiar ingredients that simply taste really good together.

I hope it finds its way onto your table this season.

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

Made with love for the people you love.

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.