Holiday Recipes Archives • FoodnService

Cranberry Bliss Bars Starbucks Copycat Recipe

David Murphy — Sat, 16 May 2026 18:46:38 +0000

If you have ever walked into a Starbucks during the holiday season, spotted those gorgeous cranberry bliss bars in the pastry case, and immediately put one in your order, you already know exactly what the fuss is about. A chewy, buttery blondie base loaded with dried cranberries and white chocolate chips, finished with a sweet, tangy cream cheese frosting, a scatter of more cranberries on top, and a drizzle of white chocolate across everything. It is pure holiday bliss in bar form. And now you can make them at home, any time you want, for a fraction of the price.

Homemade Cranberry Bliss Bars are even better. You get thicker bars, more cranberries, extra white chocolate, and a cream cheese frosting that actually tastes rich and fresh instead of overly sweet. And honestly? The homemade version always wins when it comes to that soft chewy texture. Multiple Starbucks copycat bakers specifically point out that homemade versions tend to be softer, chewier, and more flavorful than the coffee shop original.

If your family already loves cozy bakery-style desserts like Starbucks cinnamon coffee cake, banana pudding poke cake, or mini lemon bundt cakes, these cranberry bliss bars are going to fit perfectly into your holiday baking lineup.

Recipe Snapshot

Starbucks Favorite Made at Home: These cranberry bliss bars recreate that soft blondie base, creamy frosting, tart cranberries, and white chocolate flavor that makes the coffee shop version so popular during the holidays.
Sweet and Tangy Balance: Dried cranberries help cut through the sweetness of the white chocolate and cream cheese frosting so the bars stay rich without becoming overly sugary.
Perfect Holiday Dessert Bar: These slice beautifully for cookie trays, holiday parties, bake sales, or edible gifts while still being simple enough for casual weekend baking.
Best For: Holiday dessert trays, Christmas cookie exchanges, bake sales, edible gifts, winter brunches, coffee breaks, and homemade Starbucks copycat desserts.

David’s Tip: Let the bars cool completely before frosting and slicing. Warm bars can melt the frosting quickly and make the clean bakery-style squares much harder to cut neatly.

Why You'll Love These Cranberry Bliss Bars

The white chocolate drizzle makes everything. Melted white chocolate drizzled over cranberry-scattered frosting makes these bars look stunning and adds an extra layer of creamy sweetness to every bite.
Tastes exactly like the Starbucks original — only better. Fresh from your own oven, these bars are softer, chewier, and more flavorful than anything sitting in a pastry case. The homemade cream cheese frosting alone is worth making this recipe.
No mixer required for the blondie base. Just two bowls, a whisk, and a rubber spatula. The batter comes together in under ten minutes with no special equipment or technique.
Make-ahead friendly. Bake the bars one to two days ahead, store in the fridge, and frost the day you plan to serve. Perfect for holiday prep and stress-free entertaining.
Completely giftable. Cut into triangles, stacked in a bakery box lined with parchment and tied with a ribbon, these look like something from a professional bakery. People will absolutely think you bought them somewhere special.
Available all year, not just at Christmas. Starbucks only sells these during the holiday season, but with this recipe you can make them any time of year. Valentine's Day, Easter, summer parties — these bars have no off-season.

The Ingredient Breakdown

For the Cranberry Bliss Blondie Base

1/2 cup (1 stick) melted unsalted butter: Melted butter rather than creamed butter gives blondies their characteristic dense, chewy texture and means the batter comes together fast with nothing more than a whisk. Let it cool slightly before adding eggs to avoid scrambling them.
1 cup brown sugar, packed: Brown sugar is the soul of a blondie. It gives the base its deep caramel sweetness, moisture, and that slightly chewy, fudgy interior. Pack the sugar firmly into the measuring cup. Do not substitute white sugar — you will lose the flavor and chewiness that defines a proper blondie.
1 large egg: Provides structure and helps bind the batter together. Add it after the butter and sugar are combined so it does not hit hot melted butter and start cooking prematurely.
1 teaspoon vanilla extract: Adds warmth and depth that complements the brown sugar and white chocolate. Pure vanilla extract is always worth using here.
1 cup all-purpose flour: The structure of the bars. Spoon the flour into the measuring cup and level it off with a knife rather than scooping directly from the bag, which compacts the flour and produces denser bars.
1/2 teaspoon baking powder: A small amount of leavening that helps the bars rise just enough to give them slightly cakey edges while keeping the interior dense and chewy.
Pinch of salt: Enhances every other flavor in the batter. Do not skip it — salt in baked goods makes sweet things taste more like themselves.
1/2 cup dried cranberries: Sweetened dried cranberries are the best choice here. Do not use fresh or frozen cranberries, which have too much moisture and will make the bars soggy. The dried cranberries hold their shape during baking and give you those signature chewy, tart pops in every bar.
1/2 cup white chocolate chips: These partially melt into the batter during baking, creating little pools of creamy sweetness throughout. Use the best quality white chocolate chips you can find — Guittard and Ghirardelli are both excellent choices.

For the Cream Cheese Frosting

4 oz cream cheese, room temperature: Full-fat block-style cream cheese is essential. The tub-style variety has too much moisture and will produce a runny frosting. Let the cream cheese come to genuine room temperature before beating so it mixes smooth and lump-free.
1 cup powdered sugar: Sift before adding for the silkiest frosting. Add it gradually and mix on low speed to avoid a sugar cloud.
1 teaspoon vanilla extract: Adds flavor and depth. Add a teaspoon of fresh orange zest here too for a more citrus-forward frosting that echoes the classic Starbucks flavor profile — highly recommended.

For the Topping

Extra dried cranberries, scattered: The visual signature of cranberry bliss bars. Scatter them generously over the frosting while it is still soft so they adhere and stay in place when sliced.
White chocolate, melted and drizzled: Melt white chocolate chips in 15-second microwave intervals, stirring between each, until completely smooth. Transfer to a zip-top bag, snip a tiny corner, and drizzle in loose zigzags across the frosted bars. Let set at least 20 minutes before slicing.

Top Tip for a “Fabulous” Velvet Frosting

To prevent your cream cheese frosting from turning into a runny mess, timing is everything. Allow your baked blondie base to cool completely on a wire rack before adding the frosting. If the base is even slightly warm, it will melt the fat in the cream cheese and cause your decorative white chocolate drizzle to slide right off.

How to Make Cranberry Bliss Bars (Step-by-Step)

Step 1: Prep Your Pan and Preheat

Preheat your oven to 350 degrees F. Line an 8×11 inch baking pan with foil, making sure the foil comes up and over the sides with a little overhang so you can use it to lift the bars out later. Grease the foil well with butter or non-stick spray. Every corner and every edge — if the bars stick to the foil, all the clean slicing in the world will not save them.

Step 2: Make the Blondie Batter

In a large bowl, whisk together the melted butter and packed brown sugar until the mixture is smooth, glossy, and coming together — about one full minute of whisking. Add the egg and vanilla extract and whisk again until fully incorporated and the batter looks uniform and slightly thickened. In a separate bowl, combine the flour, baking powder, and salt. Add the flour mixture to the brown sugar mixture and stir with a rubber spatula until the dry ingredients are just combined. Do not overmix. Fold in the dried cranberries and white chocolate chips by hand.

David's Tip

Whisk the butter and brown sugar together for a full 60 seconds before adding anything else. This dissolves the sugar into the fat and creates a more cohesive, glossy batter that bakes up with a slightly shiny, crackled top — exactly like the Starbucks version. Rushed mixing is the difference between a flat-looking bar and a beautiful one.

Step 3: Bake — Watch That Window

Pour the batter into the prepared pan and spread it into an even layer. The batter will be thick — dampen the palm of your hand slightly and use it to gently press the batter flat and into the corners. Bake for 18 to 22 minutes. The bars are done when the edges are lightly golden, the top looks just set and dry, and a toothpick inserted in the center comes out with just a few moist crumbs rather than wet batter. They will look slightly underdone in the center and that is exactly right. Remove from the oven and place on a wire rack to cool completely before frosting.

Step 4: Make the Cream Cheese Frosting

In a large bowl, beat the room temperature cream cheese with a hand mixer on medium speed until completely smooth with no lumps, about two minutes. Add the vanilla extract and mix to combine. Add the powdered sugar one half cup at a time, mixing on low after each addition, then increasing to medium and beating until smooth, thick, and spreadable. Stir in one teaspoon of fresh orange zest now if using. The frosting should be thick enough to hold its shape when spread but still soft enough to spread easily without tearing the bars.

Step 5: Frost, Decorate, and Chill

Once the bars are completely cool, spread the cream cheese frosting in an even layer across the entire surface all the way to the edges. Scatter extra dried cranberries generously over the frosting while it is still soft so they stick. Melt white chocolate in 15-second microwave intervals, stirring between each, until smooth. Transfer to a small zip-top bag, cut a tiny corner off, and drizzle in loose zigzags across the whole slab. Refrigerate for at least 20 minutes to let everything set before slicing.

Step 6: Slice into Bars or Starbucks-Style Triangles

Use the foil overhang to lift the entire slab out of the pan and onto a cutting board. Peel back the foil. Use a sharp knife to slice the slab into squares, wiping the knife clean between each cut. To cut Starbucks-style triangles, slice each square diagonally in half. Wipe the blade again between cuts. Arrange on a platter or layer in a bakery box between sheets of parchment.

Pro Tips for Perfect Cranberry Bliss Bars

Do not overbake. This is the most critical rule. Pull the bars when the center looks barely set and a toothpick comes out with moist crumbs. They will firm up completely as they cool. Overbaked blondie bars are dry and tough, and no amount of frosting will save them.
Cool completely before frosting — no exceptions. Even slightly warm bars will melt the cream cheese frosting into a puddle. Give the bars a full 30 minutes on a wire rack before you get the frosting out.
Use block cream cheese, not tub. After years working in restaurant kitchens, I always specify block-style cream cheese for frostings. The tub variety is too soft and runny for a frosting that needs to hold its shape on top of a bar.
Let the white chocolate drizzle fully set before slicing. At least 20 minutes in the fridge. Slicing through wet white chocolate smears it across the frosting and ruins the clean, decorative look that makes these bars so visually stunning.
Add orange zest for the full Starbucks flavor profile. A teaspoon of fresh orange zest stirred into the frosting adds that distinctive citrus brightness that makes the Starbucks version so recognizable. Always add it.
Serve slightly chilled or at room temperature. Let bars sit at room temperature for 15 to 20 minutes before serving — cold enough to hold their shape, warm enough to be properly chewy.

Fun Variations to Try

Mini bliss bites. Use a mini muffin tin instead of a baking pan. Divide the batter among greased cups, bake for 10 to 13 minutes, cool, and top each with a small dollop of frosting, a cranberry, and a drizzle. Perfect for holiday cookie trays.

Add a hint of ginger to the batter. A quarter teaspoon of ground ginger stirred into the dry ingredients adds a warm, spiced holiday note to the blondie base. Some versions of the Starbucks bar include ginger and it is a beautiful addition.

Orange cranberry bliss bars. Add a teaspoon of fresh orange zest directly into the blondie batter along with the cranberries and white chocolate. This intensifies the citrus note throughout the entire bar, not just in the frosting.

White chocolate cream cheese frosting. Melt two ounces of white chocolate, let it cool slightly, then beat it into the cream cheese before adding the powdered sugar. The result is a richer, silkier frosting with more white chocolate character.

Make them for Valentine's Day. Swap the cranberries for dried cherries, tint the frosting pale pink with a drop of food coloring, and cut them into small hearts with a cookie cutter. Stunning and festive in a completely different direction.

Other Holiday Treats

Create a holiday-inspired dessert board by combining these cranberry bliss bars with other treats, such as Grinch Christmas Cookies, Christmas Peanut Butter Fudge, Christmas Doughnuts Recipe, Christmas Lights Cookies, and Christmas Wreath Cupcakes!

Storage & Make-Ahead Instructions

Refrigerator: Store frosted bars in an airtight container in the fridge for up to three to four days. Layer between sheets of parchment to prevent sticking. Bring to room temperature for 15 to 20 minutes before serving.

Freezer (unfrosted bars): The blondie base freezes beautifully for up to two months. Wrap the cooled, unfrosted slab tightly in plastic wrap, then foil, and freeze. Thaw at room temperature, frost, decorate, and slice as normal. This is the best make-ahead approach.

Freezer (frosted bars): Wrap each bar individually in plastic wrap and freeze in a zip-top bag for up to one month. Thaw in the fridge overnight and bring to room temperature before serving.

Make-Ahead Tip: Bake the blondie base one to two days ahead and store covered at room temperature. Make the frosting fresh and frost the bars the day you plan to serve or gift them. This gives you the best possible texture on both the bars and the frosting with no last-minute stress.

Skip the Line This Holiday Season

These cranberry bliss bars are one of those holiday recipes that delivers every single time. Beautiful to look at, genuinely delicious to eat, and impressive enough to give as a gift without anyone believing you made them at home. After years working in restaurant kitchens, I love a recipe that gives you professional results without professional difficulty. This is one of them.

Make a batch this holiday season and let me know how they went. Did you add orange zest? Did you cut them into triangles? Did someone at your holiday party refuse to believe you made them yourself? I want all the details in the comments below. And if you share them on social media, tag me so I can see your drizzle work. Happy baking, everyone.

More Delicious Dessert Bars To Try

Pumpkin Cheesecake Bars

Piña Colada Cheesecake Bars

S'mores Bars Recipe

Best Sweet Potato Pie Bars

Cranberry Bliss Bars — Starbucks Copycat

A copycat version of the iconic Starbucks seasonal treat — chewy brown sugar blondies packed with dried cranberries and white chocolate chips, topped with cream cheese frosting, more cranberries, and a white chocolate drizzle.

Course Desserts

Cuisine American

Keyword baking, bliss bars, christmas, cranberries, cranberry bliss bars, cranberry bliss bars starbucks copycat recipe, desserts, Starbucks, starbucks copycat recipe

Prep Time 15

Cook Time 20

Total Time 35

Servings Bars

Calories 368kcal

Author David Murphy

Ingredients

BARS:

1/2 cup butter melted
1 cup light brown sugar
1 large egg
3/4 teaspoon pure vanilla extract
1 1/3 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup dried cranberries
1/2 cup white chocolate chips

CREAM CHEESE FROSTING:

4 oz. cream cheese softened
2 tablespoons butter softened
1 1/3 cups powdered sugar
1/4 teaspoon pure vanilla extract

TOPPING:

1/4 cup white chocolate chips
1/4 cup dried cranberries

Instructions

Preheat your oven to 350°F, then line a 8×11 pan with foil and grease the foil. In a large bowl, mix the melted butter, brown sugar, egg, and vanilla extract until well combined.
In a separate bowl, mix the flour, baking powder, and salt. Combine the flour mixture to the brown sugar mixture. Mix these ingredients together until well combined. Add in the 1⁄2 cup of dried cranberries and the 1⁄2 cup of white chocolate chips.
Place the mixture into the prepared pan and spread an even layer.
Bake for 18-22 minutes. The top of the bars should be lightly brown. A toothpick in the center of the bars should come out clean. Allow bars to completely cool on a wire rack before frosting.
Using a mixer, beat the cream cheese and butter until smooth. Add the powdered sugar, and vanilla and continue to beat until smooth.
Spread the frosting on the bars, then sprinkle the dried cranberries on top. Drizzle melted white chocolate over the cranberries.

Notes

Serving Suggestions

On a holiday cookie and bar platter. Arrange cut triangles alongside other holiday treats for a stunning, colorful spread. The red cranberries and white drizzle look beautiful against a variety of other cookies and bars and always draw the most attention at a party table.
Boxed as edible gifts. Cut into neat triangles, layered in a bakery box between parchment, and tied with a festive ribbon. These are one of the most impressive homemade edible gifts you can give during the holiday season.
Alongside coffee or hot cocoa. The pairing that started it all at Starbucks. A warm mug of coffee or a mug alongside my Hot Cocoa Muddy Buddies and a plate of these bars is the definition of a perfect holiday moment.
At room temperature after a short fridge rest. Pull them from the fridge about 20 minutes before serving. Cold enough to hold their triangle shape, warm enough to be properly soft and chewy in the center. That is the sweet spot.

Nutrition

FAQs: Cranberry Bliss Bars, Answered

Are cranberry bliss bars available at Starbucks year-round?

No. Cranberry bliss bars are a seasonal menu item at Starbucks, typically appearing during the winter holiday season starting in November and running through early January. That is exactly why this copycat recipe is so useful. You can make these any time of year with pantry staples and dried cranberries, no seasonal menu required.

Why did my cranberry bliss bars come out dry or tough?

Almost certainly overbaking. The single biggest mistake people make with blondie-based bars is leaving them in the oven too long. They should come out looking barely set in the center with golden edges. A toothpick should come out with moist crumbs, not clean. They will firm up into the perfect texture as they cool. If the toothpick comes out completely clean and the edges look dark, you have gone too far.

Can I make cranberry bliss bars without a mixer?

Absolutely. The blondie batter requires nothing more than a whisk and a rubber spatula. The cream cheese frosting benefits from a hand mixer for the smoothest result, but if you let your cream cheese get genuinely soft at room temperature first, you can beat it smooth with a sturdy spatula. Make sure there are no lumps in the cream cheese before you add the powdered sugar.

What size pan is best for this recipe?

The FoodnService recipe uses an 8×11 inch pan, which gives you bars with a good thickness. A 9×13 pan also works and produces slightly thinner bars that bake a few minutes faster. An 8×8 pan is too small and will cause the edges to overbake before the center is done. Stick with the 8×11 or 9×13 for best results.

Can I use fresh cranberries instead of dried?

No. Fresh or frozen cranberries release too much moisture during baking and will make the bars soggy and dense rather than chewy and fudgy. Dried cranberries hold their shape and chew perfectly during baking. Sweetened dried cranberries, sometimes sold as Craisins, are the ideal choice here.

How do I cut them into Starbucks-style triangles?

Let the frosting and white chocolate drizzle set completely in the fridge for at least 20 minutes before cutting. Use the foil to lift the entire slab onto a cutting board. Slice into squares with a sharp knife, wiping the blade clean between cuts. Then slice each square diagonally in half to create two triangles. Clean knife, set frosting, and patience are all you need for bakery-level results.

Can I make these ahead for a holiday party?

Yes and it is actually the best approach. Bake the blondie base one to two days ahead and store covered at room temperature or in the fridge. Make the frosting fresh on the day of your event, frost the bars, decorate, and refrigerate until ready to serve. This spreads the work over two days and means the bars are perfectly fresh and firm when guests arrive.

Love this recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.

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The post Cranberry Bliss Bars Starbucks Copycat Recipe appeared first on FoodnService.

Starbucks Cinnamon Coffee Cake

David Murphy — Sat, 16 May 2026 18:12:26 +0000

There is something almost magical about walking into a Starbucks and catching that first whiff of their cinnamon coffee cake warming in the case. Buttery, cinnamon-heavy, with that thick crumbly streusel on top and a hidden layer of it baked right into the middle of the cake. It is one of those pastries I have ordered more times than I care to admit. And now I make it at home instead, and honestly? Mine is better. I said what I said.

This copycat recipe captures everything that makes the Starbucks version so irresistible. The cake itself is incredibly moist and tender thanks to Greek yogurt in the batter, and the streusel is buttery, crumbly, and cinnamony in all the right ways. Because we layer it both inside the cake and across the top, every single bite has that crunchy, caramelized streusel moment the original is famous for. Pure comfort food for your soul. And one homemade cake costs a fraction of what you would spend at the coffee shop. If you love baking cozy morning treats like this one, my Homemade Cinnamon Rolls give that same warm, cinnamon-forward energy and are always a huge hit.

Recipe Snapshot

Coffee Shop Style at Home: This Starbucks cinnamon coffee cake brings that soft buttery cake, sweet cinnamon streusel, and cozy bakery flavor right into your own kitchen.
Perfect Cinnamon Crumb Texture: The tender sour cream cake stays soft and moist while the buttery cinnamon topping bakes into those classic crumbly layers everyone digs through first.
Great for Breakfast or Dessert: Whether served with morning coffee or as an afternoon snack, this cake works beautifully as a casual homemade treat that feels comforting and nostalgic.
Best For: Weekend brunches, holiday mornings, coffee breaks, bake sales, breakfast gatherings, cozy fall baking, and homemade bakery-style treats.

David’s Tip: Don’t overmix the batter once the flour is added. A gentle mix keeps the crumb soft and tender instead of turning dense or tough, especially with coffee cakes that rely on a lighter texture

Why You'll Love This Copycat Starbucks Coffee Cake

That thick cinnamon crumb topping: The buttery streusel is what makes Starbucks coffee cake so iconic, and homemade versions with extra crumb topping consistently rank as favorites.
Soft bakery-style texture: Sour cream or Greek yogurt helps create that moist tender crumb coffee cakes are known for. Multiple coffee cake recipes rely on sour cream specifically for moisture and softness.
Perfect with coffee: Coffee cake was literally designed to be served alongside coffee, dating back to European coffeehouse traditions.
Cheaper and fresher than the coffee shop. One batch makes nine to twelve squares for a fraction of what you would spend buying individual slices at Starbucks. Fresh from your own oven, still warm, with a cup of coffee in your hand.
Perfect for brunch or holidays: Coffee cake works beautifully for breakfast tables, holiday mornings, baby showers, or lazy weekends.
That cinnamon swirl inside: The middle layer of cinnamon streusel gives every slice that cozy bakery-style flavor people expect from Starbucks-style coffee cake.

The Ingredient Breakdown

For the Cake Batter

1/2 cup (1 stick) unsalted butter, room temperature: The base of the cake batter. It needs to be genuinely room temperature — soft enough that you can press a finger into it and leave an indent — so it creams properly with the sugar. Cold butter will not incorporate air the same way and you will end up with a dense, heavy cake rather than the light, tender crumb we are after.
3/4 cup granulated sugar: Sweetens the cake and helps the butter cream to a light, fluffy consistency. Do not rush the creaming step. Two to three full minutes of beating gives you the airy base that makes this cake so tender.
2 large eggs, room temperature: Add structure and richness to the batter. Room temperature eggs incorporate more smoothly than cold eggs straight from the fridge. Add them one at a time and mix briefly between each addition.
1/4 cup neutral oil: A small amount of oil added alongside the butter gives you extra moisture and helps the cake stay soft for longer than an all-butter batter. Any neutral oil works here — vegetable, canola, or light olive oil.
1 cup plain Greek yogurt: The secret weapon. Greek yogurt keeps this cake incredibly moist, adds a subtle tanginess that balances the sweetness, and tenderizes the crumb beautifully. Whole milk Greek yogurt gives you the richest result, but low-fat works perfectly well. Do not substitute regular yogurt as it is too thin and will affect the batter consistency.
1 1/2 cups all-purpose flour: The structure of the cake. Spoon your flour into the measuring cup and level it off rather than scooping directly from the bag, which compacts the flour and can give you a denser, drier cake. Cake flour also works and produces an even softer, more delicate crumb.
1 1/2 teaspoons baking powder: The primary leavening agent. Make sure it is fresh — drop a teaspoon into hot water and if it bubbles vigorously, it is still active.
1 teaspoon vanilla extract: Adds warmth and depth. Pure vanilla extract is always worth it here.
Pinch of salt: Balances the sweetness and makes all the other flavors taste more like themselves. Never skip salt in baked goods.

For the Cinnamon Streusel

1/2 cup all-purpose flour: Combined with cold butter, it forms those distinct crumbles that stay chunky and crisp during baking.
1/2 cup brown sugar, packed: Brown sugar gives the streusel its characteristic deep, caramel-tinged sweetness and color. Packed brown sugar is important here.
1 tablespoon ground cinnamon: The star of the whole recipe. Use a good quality ground cinnamon — the cinnamon flavor is front and center in every bite and the quality matters.
1/4 teaspoon salt: Amplifies the cinnamon and keeps the sweetness in check.
1/4 cup (half a stick) cold unsalted butter, cut into small cubes: Cold butter is absolutely critical for proper streusel texture. Work it into the flour mixture quickly with a fork until you have clumps ranging from pea-sized to almond-sized. If the butter starts to feel soft, pop the bowl in the fridge for five minutes before continuing.

Top Tip for a Clean “Airlift” Release

To ensure your double-layered streusel cake doesn't break when you try to slice it, line your 8×8 or 9×9 square pan with a sheet of parchment paper. Leave a few inches of overhang on the sides. Once the cake cools, you can use the paper like a sling to airlift the entire cake straight out of the pan onto a cutting board for perfect bakery-style squares.

How to Make Copycat Starbucks Cinnamon Coffee Cake (Step-by-Step)

Step 1: Make the Streusel First

In a medium bowl, combine the flour, brown sugar, cinnamon, and salt. Add the cold cubed butter and work it in quickly using a fork or your fingertips, pressing and breaking until the mixture looks like coarse crumbs with some larger clumps. You want pieces ranging from pea-sized to small almond-sized. Do not overwork this. Once the butter is mostly incorporated and the mixture clumps when squeezed, you are done. Set the bowl in the refrigerator while you make the cake batter. Cold streusel going into the oven is what gives you that gorgeous, distinct crunch.

Step 2: Cream the Butter and Sugar

Preheat your oven to 350 degrees F. Grease an 8×8 inch baking pan and line it with a parchment paper sling. In a large mixing bowl, beat the room temperature butter and granulated sugar together with a hand mixer or stand mixer for two to three full minutes, until the mixture is noticeably lighter in color and fluffy in texture. This step is building the foundation of your cake's texture, so do not rush it. Scrape down the sides and bottom of the bowl.

David's Tip

Creaming butter and sugar properly is one of the most important and most skipped steps in home baking. After years working in restaurant kitchens, I can tell you that those two to three minutes of beating are what put tiny air bubbles into the fat. Those bubbles expand in the oven and give you lift and lightness. Under-creamed butter gives you a dense, flat cake. Set a timer and let the mixer run.

Step 3: Add the Wet Ingredients

Add the eggs one at a time, beating briefly after each addition just until incorporated. Add the oil and mix until combined. Add the Greek yogurt and vanilla extract and mix until the batter looks smooth and uniform. The batter will be thick and rich at this stage. Scrape down the sides of the bowl once more to make sure everything is evenly incorporated.

Step 4: Fold in the Dry Ingredients

Add the flour, baking powder, and salt to the bowl. Switch from the mixer to a rubber spatula. Fold the dry ingredients into the wet batter using slow, deliberate strokes, going around the outside edge and cutting through the center. Stop as soon as you can no longer see any dry streaks of flour. A few lumps are fine. Overmixing at this stage develops gluten and will make your cake tough and rubbery instead of soft and tender. Gentle and minimal is the goal.

Step 5: Layer the Batter and Streusel

Spoon half of the cake batter into the prepared pan and spread it into an even layer using a small offset spatula or the back of a spoon. Remove the streusel from the fridge and sprinkle half of it evenly over the batter layer, covering it as completely as possible. Spoon the remaining batter on top in large dollops and gently spread to cover, being careful not to drag the streusel underneath and disturb it. Finish by scattering the remaining streusel evenly across the top.

Step 6: Bake, Cool, and Slice

Place the pan in the center of the preheated oven and bake for 30 to 35 minutes. The cake is done when a toothpick inserted into the center comes out clean, the edges have pulled away slightly from the sides of the pan, and the streusel topping is golden and deeply fragrant. If the top is browning too quickly before the center is set, lay a loose piece of aluminum foil over the pan and continue baking. Let the cake cool in the pan for at least 15 minutes before lifting it out using the parchment sling and slicing into squares.

Pro Tips for the Perfect Coffee Cake

Truly room temperature butter for the batter, truly cold butter for the streusel. These are not interchangeable. Soft butter creams, cold butter crumbles. Get both to the right temperature before you start and the rest of the recipe is easy.

Do not overmix after adding the flour. This is the single most common reason homemade coffee cake comes out tough instead of tender. Fold until the flour just disappears and stop immediately. The batter will look a little lumpy and that is exactly right.

Spread the second layer of batter in dollops, not sweeps. Drop the remaining batter in large spoonfuls across the streusel layer and then nudge them gently into each other rather than dragging a spatula across the whole surface. This keeps the interior streusel layer intact.

Let it cool before cutting. Slicing a hot coffee cake causes the layers to smear together and the streusel to crumble apart. Give it a solid 15 to 20 minutes of cooling and you will get clean, beautiful squares with distinct layers.

Check with a toothpick, not just the clock. Every oven is different. Start checking at the 28-minute mark and pull the cake the moment the toothpick comes out clean. Even five extra minutes can dry out the crumb significantly.

Tent with foil if browning too fast. If the streusel topping looks dark before the 30-minute mark, loosely tent the pan with aluminum foil. The foil keeps the top from burning while giving the center more time to set.

Fun Variations to Try

Blueberry cinnamon coffee cake. Fold three quarters of a cup of fresh or frozen blueberries into the batter right before layering. The berries burst during baking and add pockets of bright, jammy fruit against the rich cinnamon streusel.
Apple walnut coffee cake. Fold one peeled, finely diced apple into the batter and add a quarter cup of roughly chopped walnuts to the streusel.
Lemon glazed version. Whisk together half a cup of powdered sugar with one tablespoon of fresh lemon juice and drizzle it over the cooled cake. The brightness of the lemon cuts through the richness of the butter and streusel beautifully.
Mini loaf version. Divide the batter between two small loaf pans and layer the streusel the same way. Bake at 350 degrees F for 22 to 27 minutes. These make incredible gifts wrapped in parchment and tied with kitchen twine.
Brown butter streusel upgrade. Brown your streusel butter in a small saucepan until it smells nutty and turns golden, then chill until just solid before grating into the flour mixture. The nutty, caramelized flavor in the streusel takes this cake from very good to genuinely extraordinary.

Storage & Make-Ahead Instructions

Room Temperature: Store the cooled coffee cake covered tightly at room temperature for up to three days. An airtight container or a plate covered tightly with plastic wrap keeps the cake moist and the streusel from going stale. The cake is actually at its best on day two when the flavors have had time to meld.

Refrigerator: Refrigerate for up to five days in an airtight container. Bring individual slices to room temperature before serving or warm them briefly in the microwave for 15 to 20 seconds. Cold coffee cake straight from the fridge can taste dense and dry.

Freezer: Freeze individual slices wrapped tightly in plastic wrap and then stored in a zip-top freezer bag for up to two months. Thaw overnight at room temperature or microwave from frozen in 30-second intervals until warmed through.

Make-Ahead Tip: This is one of those rare cakes that is genuinely better made the day before you plan to serve it. Bake it the evening before your brunch or gathering, let it cool completely, cover it tightly, and slice it the next morning. The texture improves overnight and you have one less thing to do on the day.

More Delightful Cinnamon Treats to Try

Instant Pot Apple Cinnamon Oatmeal
Crock Pot Cinnamon Roll Casserole
Golden Grahams Cinnamon Rolls
Walnut Cookies with Coffee Glaze

Skip the Drive-Through — Make This Instead

This copycat Starbucks cinnamon coffee cake is one of those recipes that makes you feel genuinely accomplished the moment you pull it from the oven. The smell alone is worth making it. Warm butter, brown sugar, and cinnamon coming together in your kitchen and filling every room in the house. That is my favorite kind of baking. The kind that makes people wander in asking what smells so good.

I want to hear all about it when you make this. Did you add blueberries? Did you bring it to brunch and watch it disappear in under ten minutes? Did someone ask if you bought it from an actual bakery? Leave a comment below and tell me everything. And if you share it on social media, tag me so I can see that streusel situation up close. Happy baking, everyone.

Copycat Starbucks Cinnamon Coffee Cake

A moist, buttery copycat Starbucks cinnamon coffee cake with two layers of crumbly brown sugar cinnamon streusel — one baked inside and one golden on top. Better than the original and ready in about an hour.

Course Desserts

Cuisine American

Keyword baking, breakfast, brunch recipe, cinnamon coffee cake, coffee cake, coffee desserts, desserts, easy breakfast recipe, Starbucks, starbucks cinnamon coffee cake

Prep Time 10

Cook Time 30

Total Time 40

Servings Servings

Author David Murphy

Ingredients

For Cake:

3/4 cups unsalted butter
1/3 cup vegetable oil
3 eggs
1 cup greek yogurt
2 teaspoons baking powder
1 1/2 cups white sugar
21/2 cups flour

For Streusel Topping

1/3 cup brown sugar
1/2 cup flour
1 tbsp ground cinnamon
4 tbsp cold butter
pinch of salt

Instructions

Preheat oven to 350°F. In a large bowl, mix together room temperature butter and sugar until it’s light and fluffy; do not over whip.
Add eggs gradually and mix well. Then add in the oil and Greek yogurt and mix to combine.
Mix in the baking powder and flour, using a rubber spatula make sure all of the ingredients are well combined.
Combine all cinnamon streusel ingredients with a fork until they reach a crumbly consistency, do not over mix.
Fill 1⁄3 of a greased cake pan with batter, sprinkle thin layer of cinnamon streusel mixture on top of batter.
Repeat the process one more time.
Bake for 30-35 minutes or until a toothpick inserted in the center of the coffee cake comes out clean.

FAQs: Coffee Cake Questions, Crumbled & Answered

What makes this a copycat Starbucks cinnamon coffee cake?

The defining feature of Starbucks cinnamon coffee cake is the double streusel layer: one baked inside the cake to create a middle ribbon of cinnamon crumble, and one generous layer across the top. The cake is also notably moist and tender with a buttery richness. This recipe replicates both elements using Greek yogurt for moisture and a proper cold-butter streusel for that crumbly, distinct texture.

Can I use sour cream instead of Greek yogurt?

Yes, and it works beautifully. Full-fat sour cream is a one-to-one substitution for the Greek yogurt in this recipe. It gives you a very similar moist, tender crumb with a slightly richer flavor. Low-fat sour cream also works but avoid fat-free as it can make the batter too thin and affect the final texture.

Why did my coffee cake come out dry?

The most common reason is overbaking. Even a few extra minutes in the oven can dry out a coffee cake significantly. Start checking at the 28-minute mark with a toothpick and pull it the moment the toothpick comes out clean. Overmixing the batter after adding the flour is the second most common cause. Fold gently and stop as soon as the flour disappears.

Can I use cake flour instead of all-purpose flour?

Yes, and if you have it, cake flour produces an even more delicate, tender crumb. Substitute one cup plus two tablespoons of cake flour for every cup of all-purpose flour called for in the cake batter. Keep all-purpose flour for the streusel.

Why is my streusel sinking into the cake rather than staying on top?

Two reasons: the streusel was not cold enough when it went on, or the batter was too thin to support the weight. Make sure your streusel goes onto the batter straight from the fridge and add it as the very last step right before the pan goes into the oven. A cold, clumped streusel sits on top of the batter rather than sinking through it.

Can I make this in a 9×13 baking pan?

Yes, though you will want to double the recipe to fill a 9×13 pan properly. A single batch in a 9×13 will produce a very thin cake with a poor streusel-to-cake ratio. With a doubled batch, reduce the bake time slightly and start checking at the 25-minute mark since the thinner layer will bake faster.

How do I get clean squares when cutting the coffee cake?

Let the cake cool completely before cutting, at least 15 to 20 minutes. A hot or warm coffee cake will crumble and smear as you cut. Use a sharp knife and wipe it clean between cuts for the neatest edges. If you used the parchment sling trick, lifting the whole cake out of the pan before slicing gives you even more control.

The post Starbucks Cinnamon Coffee Cake appeared first on FoodnService.

Cheesy Mashed Potatoes with Bacon

David Murphy — Fri, 07 Nov 2025 21:26:08 +0000

If you’re craving the ultimate cozy side, these cheesy mashed potatoes with bacon are it. Fluffy Yukon golds get whipped with cream cheese, butter, and parmesan, then baked under a blanket of triple cheddar with crispy bacon on top. Golden edges, melty middle, and serious crowd-pleaser energy.

This is the best of both worlds: creamy stovetop mash + bubbly baked casserole. It holds beautifully on a holiday table and turns an ordinary weeknight into “please pass the pan” territory.

Why You'll Love My Recipe

Ultra-creamy texture: Cream cheese + butter make the potatoes silky, not gluey.
Serious cheesy pull: Triple cheddar inside and on top for melty goodness.
Smoky crunch: Bacon folded in and sprinkled over keeps every bite exciting.
Make-ahead friendly: Assemble, chill, and bake when you’re ready.
Holiday Perfect and Feeds a crowd: An 8×8 pan serves a full table or makes dream leftovers. You'll have the best holiday side dish for your turkey or ham.
Flexible: Easy swaps for different cheeses or add-ins.

David

Ingredient Notes

Yukon gold potatoes (3 lb): Naturally buttery and creamy so you can mix without turning gummy. Cut into large, even cubes so they cook at the same pace.
Cream cheese (6 oz): Adds body and tang; it stabilizes the mash so it bakes up silky. Soften to room temp for easy blending.
Triple cheddar cheese mix (2 cups, divided): Mild + sharp notes and great melt for that gooey center and bubbly top.
Parmesan (¼ cup, shaker style): Savory, salty backbone that seasons the whole pan and helps the top brown.
Unsalted butter (½ cup): Luxurious mouthfeel and flavor; melt-on-contact richness.
Dried parsley (1 tsp + extra): Gentle herbal pop; sprinkle more on top for color.
Cooked bacon (1 cup, chopped): Smoky crunch that plays perfectly with creamy potatoes. Save some for the top so it stays crisp.

Best potatoes: Yukon Gold vs Russet for creamy texture

Potato choice shapes the bite. Here is how they differ.

Yukon Gold: medium starch, naturally buttery, and silky when mashed. They hold together and stay lush without getting gluey.
Russet: high starch, very fluffy, and thirsty for butter and milk. They drink in dairy and turn airy.
Mix both: you get silk plus fluff. Many cooks love a 50-50 mix.

Start potatoes in cold, well salted water. This helps cook them evenly from edge to center and prevents a firm ring under the surface.

Finish on the stove or bake as a loaded casserole

Stovetop finish: serve right away, topped with extra cheese, bacon, and chives.
Baked casserole: spread in a buttered dish, top with cheddar, and bake at 350°F until hot and melty. Broil 1 to 2 minutes for golden spots. Want crunch? Sprinkle a light panko and butter mix on top. Use gluten free crumbs if needed.
Instant Pot option: pressure cook salted potato chunks with water for 8 minutes, quick release, drain, then follow the same finishing steps.

Easy flavor twists that still taste like home

Smoked Gouda and scallions
Pepper jack and jalapeño
Roasted garlic and Parmesan
Ranch seasoning and cheddar

For a lighter touch, swap some sour cream for Greek yogurt. Pork-free? Use turkey bacon or sautéed mushrooms with smoked paprika.

What To Serve With It

Garlic Butter Steak Bites, Baked Salsa Chicken, Dutch Oven Orange Roasted Chicken, or Oven Roasted Vegetables
Simple green salad with vinaigrette
Warm dinner rolls for cleaning the plate

Storage, Make-Ahead, and Reheat

FFridge: 1–2 days, covered.
Reheat: 325°F, covered, until hot; splash in a little milk or cream to loosen.
Make-ahead: Assemble up to 24 hours in advance. Cover and refrigerate; bake from cold, adding 5–10 minutes.

For even more delicious side dish recipes, you may like these:

Sweet Potato Pudding

Parmesan Roasted Potatoes

Twice Baked Sweet Potatoes

Cheesy Mashed Potatoes with Bacon

Ultra-creamy cheesy mashed potatoes with bacon, cream cheese, and triple cheddar. Fluffy inside, bubbly on top, and perfect for holidays or weeknights.

Course Side Dish

Cuisine American

Keyword baked mashed potatoes, cheesy mashed potatoes with bacon, creamy mashed potatoes casserole, easy side dish, make ahead mashed potatoes

Prep Time 10

Cook Time 40

Total Time 50

Servings Servings

Author David Murphy

Ingredients

3 pounds Yukon gold potatoes
6 ounces cream cheese
2 cups triple cheddar cheese mix
¼ cup parmesan cheese the shakeable kind used for spaghetti
½ cup unsalted butter
1 teaspoon salt
1 teaspoon dried parsley plus extra for topping
1 cup cooked bacon chopped

Instructions

Preheat the oven to 375 degrees Fahrenheit.
Bring a large pot of water to a rolling boil on the stovetop. Peel the potatoes, cut them into large cubes, and place them in the pot. Boil for about 20 minutes or until the potatoes are fork-tender.
Strain the water from the potatoes and add them to a large mixing bowl.
Add the cream cheese, butter, and parmesan cheese to the mixing bowl. Mix with an electric mixer until smooth and creamy.
Add 1 cup triple cheddar cheese, salt, parsley, and ¾ cup bacon to the mixing bowl and mix with the electric mixer until well combined.
Scoop the mashed potatoes into an 8×8 baking dish and smooth out the top with a rubber spatula.
Sprinkle the remaining triple cheddar cheese and bacon evenly over the top of the potatoes.
Bake the potatoes in the preheated oven for 20 minutes, or until the edges are lightly browned and the cheese is melted.

Notes

Pro Tips

Dry = creamy: After draining, let potatoes sit in the hot pot 1–2 minutes to steam off extra moisture.
Warm mix-ins: Room-temp cream cheese blends smoother; cold dairy can clump.
Season at the end: Bacon and parmesan add salt—taste after mixing, then adjust.
Don’t overmix: Stop when creamy; over-beating can make potatoes gluey.
Scale it up: Double into a 9×13 for holidays; add a few extra minutes of bake time.

Comfort in a bowl, that is what this dish delivers. You get silky potatoes, melted cheese, and crisp bacon in every bite. Use warm dairy, fresh-shredded cheese, and save a little bacon for the top to keep texture lively. Make it ahead, reheat gently, and pair it with almost anything. Ready to scoop into a potluck hero or a holiday staple? Grab your potatoes and make these cheesy mashed potatoes with bacon tonight.

Recipe FAQs

Can I use russet potatoes instead of Yukon gold?

Yes—russets mash fluffier and a little lighter. Be gentle when mixing and add a splash more butter if they seem dry.

How do I keep the potatoes from getting gummy?

Use Yukon golds, drain well, and mix just until creamy. Overworking releases starch and creates gluey texture.

Can I double the cheesy mashed potatoes recipe?

Yes. Use a 9×13 dish and add a few extra minutes of bake time until hot and bubbly.

The post Cheesy Mashed Potatoes with Bacon appeared first on FoodnService.

Gingerbread Chocolate Whoopie Pies

David Murphy — Mon, 03 Nov 2025 10:05:00 +0000

These adorable Gingerbread Chocolate Whoopie Pies are soft and cakey, combining flavors of rich chocolate and warm pumpkin spice mix, sandwiched together with sweet Chantilly cream filling!

If you love these Gingerbread Chocolate Whoopie Pies, try these Gingerbread Latte Sandwich Cookies or Carrot Cake Whoopie Pies!

It's that time of the year again when everything “gingerbread” comes out! After recently making Gingerbread Latte Sandwich Cookies, which were a real hit with friends and family, I decided to extend the creativity to whoopie pies!

Enter Gingerbread Chocolate Whoopie Pies! These soft and cream-filled whoopie pies are shaped into gingerbread men with cute decorations that'll instantly light up a room this holiday season.

Why You'll Love These Gingerbread Men Whoopie Pies

A cute and fun twist to traditional gingerbread men made from cookie dough.
The cake-like whoopie pies with sweet Chantilly cream filling makes these an indulgent treat – perfect for those holiday celebrations!
Have fun with the kids by getting them to decorate these assembled gingerbread chocolate whoopie pies!

If you enjoy gingerbread men recipes, you likely already have most of the ingredients required to make these holiday whoopie pies. With the ingredients on hand and easy step-by-step recipe images provided below, these whoopie cakes will be ready to serve your Christmas guests in less than 40 minutes.

Prepare the gingerbread whoopie cakes ahead of time so that you only need to step away from the festivities to assemble and decorate! They're perfect as a standalone holiday dessert with a glass of creamy milk, mug of hot chocolate or coffee!

INGREDIENT NOTES

Flour – All-purpose flour is my go-to sturdy flour for baking. You can use a gluten-free blend instead, if needed.
Pinch of Salt – This enhances the flavors in the whoopie pie dough. Omit the salt if you choose to use salted butter.
Cocoa Powder – For rich chocolate flavor. You can use sweetened or unsweetened cocoa powder, depending on your preferred level of sweetness.
Leavening Agents – I use both baking soda and baking powder to help make these whoopie pies fluffy and light.
Butter – Softened at room temperature for easy mixing. I use unsalted butter in baking, but salted can be used instead if you omit the salt from the ingredients.
Granulated Sugar – For sweetness. Light brown sugar could also be used.
Egg – Best to first bring to room temperature for baking.
Milk – Use full-fat milk for best flavor.
Vanilla Extract – A small amount in baked treats really enhances the flavors.
Pumpkin Spice Mix – Either store-bought or homemade. This is completely optional, although I do love the kick of spicy warmth it creates in these gingerbread whoopie pies.
Frosting – I've used Chantilly cream, which is essentially a combination of whipped cream and powdered sugar, for the frosting.

How to Make Uniform Gingerbread Chocolate Whoopie Pies?

If drawing isn't one of your strengths, you may be wondering how to pipe uniform-looking gingerbread men with the whoopie pie batter!

A helpful hack involves tracing around a gingerbread cookie cutter onto parchment paper and cutting these gingerbread men out. You'll need a large cookie cutter for this.

Place the individual parchment paper gingerbread men on a baking sheet and spray them with non-stick cooking spray. This will make it easier to peel the baked whoopie pie halves off the parchment paper.

Pipe the batter directly onto the parchment paper cut-outs and then bake them. It's okay if your shapes are not perfect – getting equal sizes is what counts here, especially for purposes of sandwiching the halves together.

It's really that simple! Give it a try and let you know how you find it!

DECORATING YOUR GINGERBREAD WHOOPIE PIES

Once completely cool, use piped Chantilly cream to decorate your assembled gingerbread chocolate whoopie pies like I've done.

You could also use melted white chocolate instead of the Chantilly cream. Stick mini white chocolate chips onto the whoopie pies for eyes and buttons, add food coloring to the cream or melted chocolate for some added flare!

MAKE-AHEAD INSTRUCTIONS

Room Temperature Instructions
Bake the gingerbread cake men and allow to fully cool. Store them in an airtight container on the countertop for 2-3 days before you assemble the whoopie pies with the Chantilly cream. I recommend that you only make the cream filling just before you assemble the whoopie pies for best flavor and freshness.

Freezer Instructions
Baked and cooled gingerbread whoopie cakes can be stored in the freezer for up to 2-3 months and thawed at room temperature.

STORAGE INSTRUCTIONS

Refrigeration: Store your gingerbread chocolate whoopie pies in an airtight container in the fridge for 3-4 days. They will start to soften the longer they are stored.
Freezer: You can store these gingerbread chocolate whoopie pies in the freezer for up to 2-3 months. Wrap each whoopie pie in plastic wrap and then store them in a Ziploc bag or airtight container. Thaw at room temperature to eat immediately or in the fridge.

MORE GINGERBREAD RECIPES

The Best Gingerbread Tiramisu

Gingerbread Pudding Cakes

Instant Pot Gingerbread Cheesecake

Gingerbread Loaf

Gingerbread Chocolate Whoopie Pies

Gingerbread Chocolate Whoopie Pies are soft and cakey, combining flavors of rich chocolate and warm pumpkin spice mix, sandwiched with sweet Chantilly cream!

Course Christmas

Cuisine Dessert

Keyword baking, chocolate, chocolate gingerbread whoopie pies, christmas desserts, desserts, easy christmas dessert, fun dessert, gingerbread, gingerbread men dessert, whoopie pies

Prep Time 15

Cook Time 7

Additional Time 32

Total Time 54

Servings Whoopie Pies

Author David Murphy

Ingredients

1 + 3/4 cups flour
pinch of salt
1/2 cup cocoa powder
1 tsp baking soda
1/2 tsp baking powder
1/2 cup 1 stick unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 cup milk
1 tsp vanilla extract
1 tsp pumpkin spice mix optional
1 cup creme chantilly whipped cream with powder sugar for the frosting

Instructions

Preheat the oven to 400F (200C).
Sift together the flour, salt, cocoa powder, baking soda and baking powder.
In a medium bowl, using an electric mixer or stand mixer, whisk soft butter and sugar until it gets fluffy.
Add one egg and whisk until just combined.
Add dry ingredients and milk to the egg mixture, mix with spatula until combined.
Mixture will be fluffy and slightly sticky like a very thick cake batter.
Using piping bag, pipe gingerbread man shaped batter onto prepared baking sheets.
Cook for 7 minutes until it rises in the middle.
Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
Sandwich 2 cakes together with the frosting (creme chantilly).
Decorate with creme chantilly, you can also use melted white chocolate to decorate.

Recipe FAQs

WHY IS IT CALLED A WHOOPIE PIE?

Legend has it that whoopie pies were originally made from leftover cake batter, and when found in lunch boxes, the lucky recipients would yell out u0022whoopieu0022 in delight! It's a cute story, and whether true or not, the name has managed to stick!

WHAT KIND OF FILLING IS TYPICALLY USED IN WHOOPIE PIE RECIPES?

Marshmallow fluff or buttercream are the two most common types of filling for classic whoopie pies. Today, I'm using Chantilly cream as the filling.

WHAT'S THE DIFFERENCE BETWEEN A WHOOPIE PIE AND A MOON PIE?

Whoopie pies and moon pies are the same treat, just called by a different name depending on the area. Other names that refer to this scrumptious treat include: black moon, gob, black-and-white, bob, or BFO (Big Fat Oreo).

The post Gingerbread Chocolate Whoopie Pies appeared first on FoodnService.

Air Fryer Gingerbread Cookies

David Murphy — Sun, 02 Nov 2025 10:05:00 +0000

These festive Air Fryer Gingerbread Cookies are sure to light up any holiday party with a shorter baking time, classic rich gingerbread flavor and adorable edible decoration!

If you love these Air Fryer Gingerbread Cookies, try Air Fryer Christmas Cookies or Air Fryer Peanut Butter Cookies.

I can never get enough of that rich gingerbread flavor during the holiday season! It's why I've been constantly adding to my gingerbread recipes – from gingerbread loaf, pudding cakes, cheesecake, and even gingerbread tiramisu. Yip, you heard right!

There's something magical about traditional gingerbread cookies though. And while I do love tradition, sometimes it's worth breaking the mold and that's exactly what I've done by using my trusty air fryer to bake these cookies to golden perfection!

WHY OUR RECIPE

Using the air fryer offers a shorter baking time than traditional oven-baked cookies. That's always a win during the busy holiday season!
These gingerbread cookies are golden with crispy outer edges and a slightly chewy interior – just how we love classic gingerbread cookies!
They are fun to decorate with the kids, keeping them busy personalizing their gingerbread cookies while you get on with other holiday party preparations.

Get creative with this air fryer gingerbread cookies recipe by adding some chopped nuts and dried fruit to the cookie dough for delicious texture, or create other fun shapes using Christmas tree and star-shaped cookie cutters.

INGREDIENT NOTES

All-Purpose Flour – This is my go-to flour for baking, but you could use a gluten-free flour blend instead.
Ground Ginger – Adds warmth and that classic holiday flavor.
Ground Cinnamon – provides extra warmth and flavor in addition to the ginger.
Baking Soda – A leavening agent that helps the cookie dough to rise while cooking.
Salt – Provides balance to the cookie dough ingredients and enhances the flavor of these cookies.
Unsalted Butter – Soften at room temperature for easy mixing. Omit the salt in the cookie dough if you use salted butter.
Granulated sugar – The white sugar adds sweetness and creates a crispy outer edge to these cookies. Light brown sugar could be used instead.
Honey/Molasses – The molasses will provide a richer, more caramel-like flavor to these gingerbread cookies.
Egg – Bring your egg to room temperature for best results.
Vanilla Extract – Provides depth of flavor to the cookie dough.
Royal Icing – Combining powdered sugar, egg white, and lemon juice.

NO AIR FRYER? NO PROBLEM!

Don't miss out on making these adorable air fryer gingerbread cookies just because you don't have an air fryer! They can just as easily be baked in the oven. Here's how:

Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. You may need two baking sheets to make 10 of these cookies.
Follow the steps in the recipe card below to make the gingerbread cookie dough. Roll out the dough and transfer the cut out gingerbread cookies to the prepared baking sheet, allowing about 2-inches of space between each cookie for a natural amount of spreading.
Bake the cookies, one baking sheet at a time, for 15-20 minutes, or until the cookies are puffed up, browned on the bottom, and firm to the touch.
Follow the rest of the recipe steps as directed in the recipe card below.

It's as easy as that!

WHY CHILL COOKIE DOUGH?

While the baking time of these cookies is just 10 minutes, you do need to chill the dough first for at least 30 minutes. I sometimes like to make the dough 1-2 days in advance which makes this recipe even more convenient for whipping up holiday cookies on demand.

Chilling the dough helps to prevent the cookies spreading too much while baking. The fats in the dough will solidify so that they take longer to melt when the cookies are in the heated air fryer.

Chilling the dough is another clever trick to allow the flavors in the dough to meld together and intensify for the most scrumptious tasting gingerbread treats!

MAKE-AHEAD INSTRUCTIONS

Refrigeration Instructions
Make the gingerbread cookie dough up to 3 days ahead of baking and store it in the refrigerator, wrapped tightly in plastic wrap.

Freezer Instructions
Make the gingerbread cookie dough up to 2-3 months ahead of baking and store it in the freezer, wrapped tightly in plastic wrap. Thaw the dough in the fridge and then roll out to bake. You may need to add 1-2 minutes to the air frying time for chilled dough.

STORAGE INSTRUCTIONS

Room Temperature: Once completely cool, store these air fryer gingerbread cookies in an airtight container at room temperature for up to 1 week.
Freezer: These cookies can also be stored in an airtight container in the freezer for up to 2 months. Allow them to thaw at room temperature before serving again.

MORE CHRISTMAS COOKIE RECIPES

Grinch Christmas Cookies

Christmas Meltaway Cookies

Christmas Linzer Cookies

Air Fryer Christmas Cookies

Air Fryer Gingerbread Cookies

Air Fryer Gingerbread Cookies are festive holiday cookies with shorter baking time, rich gingerbread flavor and adorable edible decoration!

Course Christmas

Cuisine Dessert

Keyword air fryer, baking, christmas cookies, christmas treats, cookies, gingerbread cookies, holiday baking, holiday cookies

Prep Time 15

Cook Time 10

Additional Time 30

Total Time 55

Servings Cookies

Author David Murphy

Ingredients

Gingerbread Cookies

220 grams 1 3/4 cups all-purpose flour
1 teaspoon ground ginger 2g
1/2 teaspoon ground cinnamon 1g
1/2 teaspoon baking soda 3g
1/8 teaspoon salt 0.5g
3/8 cup 85g unsalted butter, room temperature
3/8 cup 75g granulated sugar
1/4 cup 59mL honey or molasses
1 egg room temperature
1/2 teaspoon 2.5mL vanilla extract

Royal Icing

225 grams 2 cups powdered sugar
1 egg white
1/2 tablespoon lemon juice

Instructions

In a small saucepan, combine honey (or molasses), granulated sugar, ground ginger, and ground cinnamon. Bring to a boil over medium heat, stirring occasionally until the sugar dissolves and the mixture is smooth.
Remove the saucepan from the heat and immediately add the baking soda, stirring well. The mixture will foam slightly. Quickly add the room temperature unsalted butter, stirring until it melts and is well incorporated.
Allow the mixture to cool slightly, then whisk in the room temperature egg and vanilla extract until well combined.
Transfer the mixture to a large mixing bowl. Gradually add the sifted all-purpose flour, stirring with a wooden spoon or spatula until a firm dough forms. The dough should be pliable but not sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time, until the desired consistency is achieved.
Shape the dough into a ball, wrap it in plastic wrap, and refrigerate for at least 30 minutes. Chilling the dough makes it easier to roll out and cut into shapes.
Lightly flour a clean surface and a rolling pin. Roll out the chilled dough to a thickness of about 5mm (1/4 inch). If the dough becomes too soft to handle, place it back in the refrigerator for an additional 15 minutes.
Use a gingerbread cookie cutter to cut out shapes from the rolled dough.
Preheat your air fryer to 350°F (180°C) for about 5 minutes.
Arrange the cut-out cookies in a single layer in the air fryer basket, making sure they do not overlap. Depending on the size of your air fryer, you may need to bake the cookies in batches.
Cook the cookies at 284°F (140°C) for about 10 minutes or until they are golden brown around the edges. Keep an eye on them to prevent overbaking.
Remove the cookies from the air fryer and let them cool on a wire rack.
Sift the powdered sugar into the bowl of an electric mixer to remove any lumps. Add the egg white and mix with a fork until combined.
Add the lemon juice and beat the mixture on medium-high speed for approximately 5 minutes, or until stiff peaks form. Be careful not to overbeat, as the icing can become too stiff and difficult to work with.
Transfer the royal icing to a piping bag fitted with a small round tip or use a toothpick for more intricate designs. Decorate the cooled cookies as desired. Allow the icing to set completely before storing the cookies.

FREQUENTLY ASKED QUESTIONS

WHAT ELSE CAN I ADD TO THESE GINGERBREAD COOKIES?

Chopped nuts and dried fruit are great additions to these air fryer gingerbread cookies, providing delicious texture and added flavor.

CAN YOU PUT RAW COOKIE DOUGH IN AN AIR FRYER?

Absolutely! It's completely safe to do so and often a much faster method for baking delicious cookies. It also frees up your oven for other cooking.

IS THERE A DIFFERENCE BETWEEN GINGERBREAD AND GINGER COOKIES?

Yes. Gingerbread cookies are rolled out flat and then shaped with cookie cutters while ginger cookies are baked as dough balls.

The post Air Fryer Gingerbread Cookies appeared first on FoodnService.

Gingerbread Latte Sandwich Cookies

David Murphy — Sat, 01 Nov 2025 14:30:00 +0000

Gingerbread Latte Sandwich Cookies are soft and chewy with the perfect balance of warm holiday spices, rich caramel-like flavor, and creamy latte-infused buttercream frosting! Serve them with a tall glass of creamy milk or latte.

If you love these Gingerbread Latte Sandwich Cookies, try these Pumpkin Cheesecake Cookies or Snickerdoodle Cookies.

Gingerbread recipes are most popular during the holidays! Those warm spices with rich molasses flavor are delicious and comforting. Over the years, I've become more adventurous in my gingerbread desserts, making gingerbread cheesecake, pudding cakes, and even gingerbread tiramisu!

Today's gingerbread latte sandwich cookie recipe adds pure decadence to an old classic treat with the addition of latte buttercream frosting, sandwiched between two cookies.

Rolling the cookie dough balls in sugar also offers an irresistible bit of crunch, similar to these Pumpkin Snickerdoodle Cookies.

Why My Recipe

Irresistibly soft and chewy with a mixture of sweet, spicy, rich caramel, and latte flavors all melded into one treat!
Perfect as a make-ahead holiday recipe since the cookie dough needs to be chilled first.
An easy way to turn regular gingerbread cookies into fun and decadent Christmas cookies that the whole family will love.

David

INGREDIENT NOTES

Butter – Softened at room temperature for easy mixing. I use unsalted butter in baking, but salted can be used instead if you omit the salt from the ingredients.
Sugar – The cookie dough calls for dark brown sugar which adds to the rich flavor and moisture as well as regular granulated sugar which balances slightly bitter notes from the molasses.
Molasses – A classic ingredient when baking gingerbread-inspired treats. It makes the baked cookies deliciously chewy and adds a rich caramel-like flavor that is slightly bitter.
Eggs – Best to first bring to room temperature for baking.
Vanilla – A small amount in baked treats really enhances the flavors.
Flour – All-purpose flour is my go-to sturdy flour for baking. You can use a gluten-free blend instead, if needed.
Baking Soda – To give the cookies rise.
Cream of Tartar – This ingredient acts as a stabilizer, preventing the formation of sugar crystals for a chewy texture.
Spices – Ground nutmeg, ground cloves, cinnamon, and ground ginger all add delicious warmth to these gingerbread sandwich cookies. These are the typical spices found in gingerbread treats.
Salt – This enhances the flavors in the cookie dough. Omit the salt if you choose to use salted butter.
Turbinado Sugar – This is used for rolling the cookie balls in before baking, offering a little crunchy texture.
Frosting – I've made a decadent butter frosting for these sandwich cookies, consisting of softened unsalted butter, vanilla extract, powdered sugar, and brewed and chilled espresso for the latte flavor!

IS CREAM OF TARTAR COMMONLY USED IN COOKIE RECIPES?

Cream of tartar is often added as an ingredient in cookie recipes like snickerdoodle cookies, where you want to achieve a chewy texture. It does this in two main ways:

First, it helps to prevent sugar crystals for a smoother texture.
Secondly, it works well in combination with baking soda to create leavening action so that the cookies don't become overly dense.

If you don't have cream of tartar for these gingerbread latte sandwich cookies, use another acidic ingredient, such as fresh lemon juice or white vinegar. Use 1 teaspoon of lemon juice or white vinegar for every 1/2 teaspoon of cream of tartar. Since this recipe calls for 1 teaspoon of cream of tartar, you'll need 2 teaspoons of fresh lemon juice or white vinegar.

WHAT'S THE POINT OF CHILLING THE COOKIE DOUGH?

It's true that not all cookie recipes call for chilling the dough before baking the cookies. In this gingerbread latte sandwich cookie recipe, it's an important step that shouldn't be skipped, and I'll tell you why:

A fluffier texture: In cookie recipes that use a good amount of butter, the way to prevent the cookies from spreading too thin while baking is to solidify the fat by first chilling the dough in the fridge. It will take the fat in the raw cookie dough longer to melt which will result in chewier cookies that are more pillowy – perfect for sandwich cookies!

Flour hydration: Believe it or not, but flour needs some time to absorb moisture if you want chewy cookies. Giving these cookies extra time to sit does just that!

Increased flavor: Many bakers believe that flavors in cookie batter develop further if given time to meld together while chilling.

Storage, Make-Ahead, and Reheat

Fridge: Want to make these gingerbread sandwich cookies in advance? No problem! I recommend that you make the cookie dough and wrap it tightly in plastic wrap to store in the fridge for 2-4 days. Remove the dough from the fridge to soften slightly and then roll and sugarcoat the balls to bake.
Reheat: Cover and warm in a 325°F oven or gently in a skillet with a splash of marinara.
Make ahead: The buttercream frosting can also be made up to 1 week ahead of assembling these cookies and stored in an airtight container in the fridge. Since the buttercream will harden slightly, give it a whip with a whisk or hand mixer to make it light and fluffy again.
Freeze: Baked and cooled gingerbread cookies can be stored in the freezer for up to 2-3 months and thawed at room temperature. The buttercream frosting will last for up to 3 months in the freezer, brought again to room temperature and whipped before adding to the cookies. Alternatively, fully assemble your gingerbread latte sandwich cookies and then freeze them for up to 2 months. Make sure that the cookies are wrapped tightly in plastic wrap to prevent freezer burn.

STORAGE INSTRUCTIONS

Room Temperature: Store these gingerbread sandwich cookies in an airtight container at room temperature for 3-4 days only as the buttercream frosting can soften.
Refrigeration: Store these gingerbread sandwich cookies in an airtight container in the fridge for up to 1 week.
Freezer: These assembled cookies will last in the freezer for up to 3 months when stored correctly. Thaw them at room temperature or in the fridge.

MORE GINGERBREAD RECIPES

Gingerbread Chocolate Whoopie Pies

The Best Gingerbread Tiramisu

Gingerbread Pudding Cakes

Instant Pot Gingerbread Cheesecake

Gingerbread Latte Sandwich Cookies

Gingerbread Latte Sandwich Cookies are soft and chewy with the perfect balance of warm holiday spices and creamy latte-infused buttercream frosting!

Course Cookies

Cuisine Dessert

Keyword baking, christmas, cookie sandwiches, cookies, dessert, fall cookies, fall dessert, ginger, gingerbread, holiday cookies, latte

Prep Time 15

Cook Time 15

Total Time 30

Servings

Author David Murphy

Ingredients

1 cup butter softened
1 cup dark brown sugar
¼ cup sugar
¼ c molasses
2 eggs
2 tsp vanilla
2 ¾ c flour
1 tsp baking soda
1 tsp cream of tartar
¼ tsp ground nutmeg
½ tsp ground cloves
2 tsp cinnamon
2 tsp ground ginger
½ tsp salt
Turbindado sugar for rolling cookies need about ½ c
For Frosting:
½ cup butter softened
2 tsp vanilla
2-3 Tbsp brewed and chilled espresso
2-3 c powdered sugar

Instructions

In a large bowl, beat the butter and brown sugar and sugar together with an electric mixer until light and fluffy. Add in the molasses, eggs and vanilla and beat some more.
In a small bowl, whisk together the flour, baking soda, cream of tartar, nutmeg, cloves, cinnamon, ginger and salt. Add the dry ingredients to the butter and mix until well combined.
Use a cookie scoop and make even size balls and place them on a baking tray and place in the refrigerator for 45 minutes.
Preheat the oven to 350 degrees.
Remove the cookies and roll each ball in the turbinado sugar and place on another tray about 3” apart. Bake for 10-12 minutes, or until the edges start to turn slightly golden.
Place on a cooling rack and let the cookies completely cool. Repeat until all the cookies are baked.
To make the frosting, beat the butter, vanilla and espresso until smooth. It may help to slightly melt the butter while creaming. Add in the powdered sugar and continue to beat until the frosting is smooth and creamy. Place into a frosting bag with a tip of choice. Turn half of the cookies over and pipe a swirl of frosting to cover the entire cookie. Place another cookie on top and gently press down to create a sandwich. Repeat until all the cookies are sandwiches.
Store any leftovers in an airtight container for up to 3 days.

FREQUENTLY ASKED QUESTIONS

WHY AREN'T THESE COOKIES HARD LIKE TRADITIONAL GINGERBREAD MEN?

While most recipes for traditional gingerbread men or gingerbread houses turn hard once baked and only soften later, these cookies are chewy and soft! The texture of these cookies is a result of the amount of butter used and the leavening agents, such as cream of tartar and baking soda.

CAN I LEAVE THE COFFEE OUT OF THE FROSTING?

Absolutely! You can enjoy vanilla buttercream frosting or even add in some cinnamon. Add milk or water for the liquid component to adjust the consistency of the frosting when removing the brewed coffee.

CAN I MAKE GLUTEN-FREE GINGERBREAD LATTE SANDWICH COOKIES?

Yes! Use a gluten-free flour blend or a gluten-free flour brand, such as King Arthur or Bob's Red Mill which is a 1:1 substitution.

The post Gingerbread Latte Sandwich Cookies appeared first on FoodnService.

Christmas Simmering Pot Kits

David Murphy — Sat, 01 Nov 2025 10:01:00 +0000

Christmas Simmering Pot Kits are thoughtful homemade gifts that you can assemble with ease for your friends and family this holiday! Using ingredients that you likely already have, you have the choice of making Mason jars or gift bags, or both!

If you love these Christmas Simmering Pot Kits as gift ideas, try my Snowman Hot Cocoa Bombs or Christmas Present Oreo Truffles!

Stuck on what to get your loved ones this Christmas? These Christmas Simmering Pot Kits are the perfect alternative to regular holiday cookies or other edible treats. Instead, these kits will fill every home with incredible aroma!

I'll show you how you can package these kits in Mason jars with fresh citrus fruit or gift bags with dehydrated fruit. Easily adjust these kits with other citrus fruit, spices, or even with the addition of essential oils and pretty flower petals – the options are endless!

Why My Recipe For This Kit

You'll need less than 10 ingredients to make these Christmas Simmering Pot Kits and only 5 minutes of preparation if you opt to make the Mason jars!
They're a thoughtful homemade gift for the holidays that will fill the homes of your friends and family with irresistibly citrusy, sweet, and warm aroma!
These Christmas Simmering Pot kits are incredibly easy to assemble. Perfect for those who are new to simmering pots!

David

Nothing is quite as rewarding as making your very first Christmas Simmering Pot and now you get to share that with your friends, family, or work colleagues in the form of these sophisticated yet easy Christmas Simmering Pot Kits!

INGREDIENT NOTES

Water – This is only needed when making the Mason jars. You'll need enough to fill each mason jar to the top.
Orange – Use a large orange or 2 small oranges. This adds a lovely sweet aroma. You can use orange peels instead, if you like.
Grapefruit – You'll need a large grapefruit. Grapefruit peels can be used instead.
Cranberries – These don't have a very strong aroma and have been added mainly for decorative purposes. If you like, you can omit them completely.
Rosemary – This adds a lovely herbaceous smell.
Star anise – Adds a sweet, licorice-like aroma.
Cinnamon – Use cinnamon sticks for warm and rich aromas.
Whole Cloves – For a warm, sweet aroma.

HOW TO DEHYDRATE FRUIT

There are a few ways that you can dehydrate fruit, depending on the equipment and appliances that you have at home. I've used the oven to dehydrate the sliced orange and grapefruit, but you could also use a dehydrator or air fryer. Here's how:

For The Dehydrator:

Prepare the fruit as directed in the recipe card below and preheat the dehydrator to around 130 degrees F.
Arrange the sliced fruit in a single layer, and dehydrate for 4–6 hours, flipping the slices of fruit every 1–2 hours. The drying time depends on the make of the dehydrator, so you will need to check your manual for this.

For The Air Fryer:

Use the dehydrate setting on the air fryer and place the orange and grapefruit slices on the grill.

Regardless of which method you choose, don't overcrowd the baking sheet, dehydrator, or air fryer basket. The sliced fruit requires enough space for good air circulation to dry them out properly.

FUN WAYS TO DECORATE CHRISTMAS SIMMERING POT KITS

Looking to jazz up these Christmas simmering pot kits? Here are some ideas that you could try:

Tie decorative string or ribbon around the jars and gift bags along with a thoughtful gift tag.
Use Mason jars with Christmas-themed stickers and write out the name of the simmering pot recipe that awaits inside to make!
Add your Mason jar or gift bags to a basket filled with other homemade gifts for the lucky recipient, such as these cute Santa Claus Meringues, Christmas Donuts, or White Chocolate Peppermint Cookies!

Add the full recipe for making the Christmas Simmering Pot to these Christmas simmering pot kits so that your friends and family can get to the fun part immediately!

MAKE-AHEAD INSTRUCTIONS

Room Temperature Instructions
You can dehydrate your orange and grapefruit slices weeks in advance of making the gift bags and store them in a clean, airtight container or vacuum-sealed bags.

The dehydrated fruit must be stored in a cool, dry area of your kitchen or pantry where there is no direct sunlight or humidity.

STORAGE INSTRUCTIONS

Room Temperature: The gift bags with dehydrated fruit can be stored at room temperature for weeks, if not longer.
Refrigeration: The Mason jars with fresh fruit should be stored in the fridge and given to your friends and family within 1-2 days of being assembled.

MORE HOLIDAY TREATS YOU CAN GIFT

Snowman Hot Cocoa Bombs

Santa Claus Meringues

Cranberry Bliss Bars

White Chocolate Peppermint Cookies

Christmas Simmering Pot Kits

Christmas Simmering Pot Kits are fun, sophisticated, and easy holiday gifts that you assemble in Mason jars or gift bags! Let the aroma of Christmas fill every home!

Keyword citrus simmering kit, diy, DIY Christmas gift, diy gift, potpourri, potpourri citrus kit, simmering kit, simmering kit gift, simmering pot

Prep Time 5

Cook Time 3

Total Time 3 5

Author David Murphy

Ingredients

Water – for the jars
1 large orange sliced
1 large grapefruit sliced
1 cup cranberries
3-4 sprigs rosemary
4-6 star anise
3-4 cinnamon sticks
1 tablespoon whole cloves

Instructions

For The Mason Jars

Fill a large mason jar (mine is 32 oz.) with sliced oranges, sliced grapefruit, cranberries, rosemary sprigs, star anise, cinnamon, and cloves.  Fill the jar to the top with cool water and then cover tightly with the lid.
Tie a ribbon around the jar and add a gift tag. You can include simple instructions to “Place the contents in a pot and simmer for 2-3 hours. Smell and enjoy the aroma.”  Keep refrigerated until ready to gift so it stays fresh.

For The Gift Bags

If drying the citrus, be sure to cut them into thinner 1/8 to 1/4-inch slices so it dries quicker.
Preheat the oven to 200 F and line a baking sheet with parchment paper.
Place the orange and grapefruit slices on the prepared baking sheet in an even layer. Pat dry with a paper towel.
Bake for 2-3 hours and flip the citrus slices every 30 minutes to prevent them from burning.
Allow to cool on the counter before assembling the gift bags.

Notes

The times for making these Christmas Simmering Pot Kits will vary depending on whether you are making the Mason jars or the gift bags.

FREQUENTLY ASKED QUESTIONS

WHAT ELSE CAN I ADD TO THESE SIMMERING POT KITS?

You could add a few drops of essential oil to the Mason jars or gift an essential oil bottle along with the simmering pot gift bag. Flower petals are another lovely addition to these kits.

CAN I MAKE THESE CHRISTMAS SIMMERING POT KITS WITH DIFFERENT FRUIT?

Absolutely! Sliced apples would be a great option. You could also use any citrus fruit that you enjoy the smell of the most!

HOW DO YOU MAKE A CHRISTMAS SIMMERING POT FROM THESE KITS?

I'm glad you asked! It's so easy – just follow my full Christmas Simmering Pot recipe here for the full step-by-step details!

The post Christmas Simmering Pot Kits appeared first on FoodnService.

Christmas Simmering Pot

David Murphy — Fri, 31 Oct 2025 10:05:00 +0000

Does your house smell like the holidays? It definitely will once you've made this Christmas Simmering Pot with warm, sweet, and citrusy notes that'll fill your home and give you a boost of Christmas cheer!

If you love this Christmas Simmering Pot, try Christmas Simmering Pot Kits or Instant Pot Wine!

Add to the ambiance of the holidays with this easy Christmas Simmering Pot. The freshly sliced fruit and fresh cranberries add a pop of color and citrusy sweet aroma, combined with warm spices, and a herbaceous twist thanks to the sprigs of thyme.

It's a great alternative to bowls of dry potpourri or those cringe store-bought fresheners that we can all detect a mile away (and not in the good way!)!

WHY OUR RECIPE FOR A HOLIDAY SIMMERING POT

You only need 7-8 ingredients in total, including water, to make this easy Christmas simmering pot. You likely have many of these ingredients in your home during the holidays from other recipes.
The fresh, sweet, and warm aroma from this Christmas simmering pot will waft throughout the house, providing a welcoming atmosphere for your guests on Christmas day and during the holidays.
Easily reuse this simmering pot up to 5 times by adding some water and reheating! It's a no-fuss way to always have an amazing-smelling house!

This Christmas Simmering Pot recipe provides the perfect foundation if you feel adventurous enough this holiday to experiment with dried fruit, fruit peels, or even a few drops of your favorite essential oils!

Why stop there though? You could even make Simmering Pot Kits and gift them to your friends and family. Spread the cheer AND the good aroma!!

INGREDIENT NOTES

Water – You'll need enough to fill a pot 3/4 of the way full.
Orange – Use a large orange or 2 small oranges. This adds a lovely sweet aroma. You can use orange peels instead, if you like.
Grapefruit – You'll need a large grapefruit. Grapefruit peels can be used instead.
Cranberries – These don't have a very strong aroma and have been added mainly for decorative purposes. If you like, you can omit them completely.
Rosemary – This adds a lovely herbaceous smell.
Star anise – Adds a sweet, licorice-like aroma.
Cinnamon – Use cinnamon sticks for warm and rich aromas.
Whole Cloves – For a warm, sweet aroma.

MAKING CHRISTMAS SIMMERING POT IN A SLOW COOKER

If you're eager to try making this simmering pot with a different method, making it in a slow cooker or Crockpot is a great alternative to the traditional stovetop method.

Simply fill the slow cooker pot ¾ full of water and add the rest of ingredients. Turn the Crockpot to HIGH and cook it uncovered for 2-3 hours, adding more water as needed.

It's as simple as that!

WHAT ABOUT DEHYDRATED FRUIT AND PEELS?

I love to use fresh fruit in my simmering pots when I want it to be on display during those special occasions. The fresh fruit really gives it a pop of color and just looks beautiful.

That said, you could absolutely use dehydrated fruit instead, fruit peels, or a combination. The dehydrated fruit is a great option if you want to make a DIY simmering pot kit to gift to your friends and family, just like I've done with these Christmas Simmering Pot Kits!

STORAGE INSTRUCTIONS

Room Temperature: Left in the pot on the stove with the lid on, this Christmas simmering pot will last about 2-3 days.
Refrigeration: Once completely cool, this simmering pot can be stored in the pot with the lid or in an airtight container in the fridge for up to 7 days.
Reheat: Leftover Christmas simmering pot mixture can be refreshed with added water and additional fresh ingredients and then heated on the stove over low to medium heat.
Freezer: It's possible to freeze this Christmas simmering pot once it has fully cooled as a way to preserve it for longer for later use. Store it in an airtight container or Ziploc bags in the freezer for up to 2-3 months. Thaw it in the fridge and reheat on the stovetop with additional water.

MORE FRUITY HOLIDAY RECIPES

White Chocolate Cranberry Macadamia Nut Cookies

Fig Loaf Cake

Fruit and Nut Christmas Cake

Holiday Apple Pie with Dried Fruit & Caramel Sauce

Christmas Simmering Pot

Make your home smell like the holidays this year with this easy and pretty Christmas Simmering Pot. It beats commercial fresheners and potpourri any day!

Course DIY Projects

Cuisine American

Keyword ambiance, christmas, cinnamon, citrus, citrus simmering pot, diy, grapefruit, orange, rosemary, simmer pot, simmering pot

Prep Time 5

Cook Time 2

Total Time 2 5

Servings Pot

Author David Murphy

Ingredients

6-8 cups water or enough to fill a pot 3/4 of the way full
1 large orange sliced
1 large grapefruit sliced
1 cup cranberries
3-4 sprigs rosemary
4-6 star anise
3-4 cinnamon sticks
1 tablespoon whole cloves

Instructions

Fill a large pot 3/4 full of water and add the rest of the ingredients.
Simmer on low heat for 2-3 hours, adding more water as needed as the water evaporates.
Once done, allow to cool completely before covering and storing in the refrigerator. It can be reused for 2-3 days, just add more water each use!

FREQUENTLY ASKED QUESTIONS

IS THIS FOR DRINKING?

Not really. A simmering pot is used to make the home smell great! While the mixture is safe to drink, it's highly concentrated and could cause stomach issues to those with sensitive digestion. It's best if you think of it like potpourri.

HOW MANY TIMES CAN I REUSE THIS CHRISTMAS SIMMERING POT?

This Christmas simmering pot can be reused up to 3-5 times. Keep in mind that the strength of the aroma will lessen every time you use it. Simply add more water to the stored mixture and reheat it, using the same method as outlined in the recipe card.

COULD I ADD ESSENTIAL OILS TO THIS CHRISTMAS SIMMERING POT?

Absolutely! Only add a few drops of essential oils to this simmering pot and make sure that no one drinks it like a citrusy tea. Essential oils that would work well in this Christmas simmering pot include vanilla, cinnamon, and citrus.

The post Christmas Simmering Pot appeared first on FoodnService.

Halloween Spaghetti and Meatballs

David Murphy — Wed, 08 Oct 2025 16:40:33 +0000

Turn regular midweek spaghetti into spooky Halloween Spaghetti and Meatballs that will leave your guests gasping while begging for seconds!

PIN THIS RECIPE FOR LATER

Traditional meatballs get an instant spooky twist with the addition of melted mozzarella cheese, topped with sliced olives and rimmed with marinara sauce!

Much like my Eyeball Pie, this dish offers a startling illusion of eyeballs staring back at you, carefully nestled in between tender al dente spaghetti.

Pair this Halloween Spaghetti and Meatballs dish with your favorite Halloween drink and themed dessert!

WHY YOU'LL LOVE HALLOWEEN SPAGHETTI AND MEATBALLS

If you love traditional spaghetti and meatballs, you'll likely already have many of the ingredients needed to whip up a fresh pan of this spooky dinner!

Easily adapt this Halloween Dinner recipe with simple ingredient swaps that will cater to your family's preferences.

Make the meatballs ahead of time to reduce the overall recipe time. This is ideal if you know that you'll be too busy during the holiday to make a main meal from scratch.

Unlike some other Halloween-inspired recipes that require numerous additional ingredients to create a spooky effect, all you need here are mozzarella balls and sliced olives to recreate eyeballs!

KEY INGREDIENTS

Meatballs – A combination of all ingredients except for the mozzarella cheese, marinara sauce, and olives.
Pasta – I've used thin spaghetti for this Halloween spaghetti and meatballs dish.
Marinara sauce – Jarred or homemade marinara sauce is great.
Eyeballs – The juicy meatballs get a spooky twist with the addition of melted mozzarella cheese and sliced black olives.

Swaps

Gluten-free – I've used regular thin spaghetti pasta for this recipe, but you can use gluten-free spaghetti instead. Gluten-free bread crumbs should also be used for food allergies.

Meat – I've used a mixture of ground beef and ground beef which adds great flavor and moisture from the fat content. You could choose to use only one type of ground meat instead. Lean ground meat will reduce the fat content, although there is a risk of the meatballs crumbling apart or being dry.

EQUIPMENT

You'll need a large mixing bowl, a large baking sheet, parchment paper, a 2-tablespoon cookie scoop, a small bowl to hold the sauce, a large pot to boil pasta, and a large serving bowl.

HOW TO MAKE

Halloween spaghetti and meatballs is a straightforward main dish, involving the same ingredients and recipe steps as regular spaghetti and meatballs. Follow my step-by-step recipe instructions and cooking tips for a fail-proof Halloween-inspired meal that'll seriously impress!

Preparations

Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper.

Cooking Instructions

Step 1
Soak the panko bread crumbs and cream in a large bowl for 10 minutes.

Step 2
Add the ground beef, pork, garlic, eggs, Parmesan cheese, fresh herbs, onion, and Worcestershire sauce to the bowl with the breadcrumb mixture.

Step 3
Sprinkle the salt, pepper, crushed red pepper, and Italian herbs evenly over the top of the meatball mixture and combine with your hands, being careful not to overmix.

Chill the meatball mixture in the fridge for 30 minutes or the freezer for 15 minutes.

Step 4
Form uniform meatballs using a cookie scoop and roll them in your lightly greased hands. Place the balls on the prepared baking sheet and bake for 15-20 minutes.

Once the meatballs have an internal temperature of 160 degrees F, remove them from the oven, but keep the oven on at this stage.

Step 5
Slice the mozzarella balls in half, placing one half on each meatball. Press down lightly with your thumb.

Return the pan to the hot oven and let the cheese eyeballs soften and melt slightly. Remove the sheet pan from the oven.

Step 6
Pour some of the marinara into a small bowl. Use a fork to dip the meatball into the sauce, just to the edge of the cheese.

Gently push an olive slice onto each cheese eyeball. Return them to the oven briefly if you want them to look even scarier!

Cook the spaghetti until al dente, drain, and add to a large serving bowl. Place the eyeball meatballs on top and serve!

COOKING TIPS

Don't overcook the spaghetti. If the noodles are too soft, they will break down when mixed with the other ingredients.
A little splash of oil in the pasta water helps keep the pot from boiling over and the noodles from being sticky.
I use a cookie scoop to create uniform-sized eyeball meatballs.
Make sure to press the sliced olives into the melted mozzarella cheese while it is still soft enough for the sliced olives to stick.

WHAT TO SERVE WITH HALLOWEEN SPAGHETTI AND MEATBALLS

This Halloween Spaghetti and Meatballs recipe is a complete meal as is! That said, feel free to add your favorite side dish too:

SIDE DISHES

Serve a fresh green salad, herb bread, fluffy dinner rolls, or roasted veggies as a choice of side dish.

HALLOWEEN DESSERTS

Finish your holiday meal alongside Easy Halloween Frankenstein Cupcakes, Halloween Bat Cookies, or Dirt Worm Cups.

FREQUENTLY ASKED QUESTIONS

DO I HAVE TO CHILL THE MEATBALL MIXTURE?

Chilling the meatball mixture helps to form the meatballs and prevent them from falling apart when being cooked.

WHAT MAKES THE MEATBALLS MOIST AND FLAVORFUL?

The addition of cream and eggs adds a good amount of flavor as well as moisture to the meatball mixture due to the high fat content in these ingredients. The ground beef and ground pork also contribute to the juicy meatballs.

WHAT TYPE OF MOZZARELLA CHEESE IS BEST FOR THIS RECIPE?

Use Ciliegine mozzarella. Each ball is the size of a cherry – perfect for pressing into the tops of the baked meatballs.

STORING AND REHEATING

FRIDGE

Once completely cool, store leftover Halloween spaghetti and meatballs in an airtight container in the fridge for up to 3 days.

FREEZER

You can freeze this dish in an airtight container or Ziploc bag for up to 3 months. Thaw in the fridge to reheat.

REHEAT

Reheat refrigerated or thawed Halloween spaghetti and meatballs in a large pan with additional sauce mixed in over medium-high heat until heated through. Smaller portions can be reheated in the microwave.

MORE SPOOKTACULAR RECIPES TO TRY!

SERVING SIZE

This recipe makes 8 servings. You can easily serve more people by making more meatballs and boiling extra pasta.

RECIPE

Halloween Spaghetti and Meatballs

Turn regular midweek spaghetti into spooky Halloween Spaghetti and Meatballs that will leave your guests gasping while begging for seconds!

Course Beef

Cuisine American

Prep Time 40

Cook Time 30

Total Time 1 10

Servings

Author David Murphy

Ingredients

1 cup Panko bread crumbs
1/3 cup heavy cream or half & half
1 pound ground beef
1 pound ground pork
3 large cloves garlic pressed or minced
2 eggs
1 cup finely grated Parmesan cheese plus extra for optional garnish
1/4 cup finely chopped fresh herbs I used half curly parsley & half basil
1/4 cup grated or finely minced yellow onion
2 teaspoons Worcestershire sauce
1 teaspoon dry Italian seasoning
1 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon crushed red pepper flakes
8 ounces Fresh Mozzarella Cheese Ciliegine cherry sized
1/3 cup pitted black olives sliced
Marinara jarred or homemade, as much or as little as you like
12-16 ounces Pasta I used thin spaghetti

Instructions

Add the panko bread crumbs and cream to a large bowl. Stir until combined. Allow the mixture to soak for ten minutes.
Add the ground beef, pork, garlic, eggs, Parmesan cheese, fresh herbs, onion, and Worcestershire sauce to the bowl with the breadcrumb mixture.
Sprinkle the salt, pepper, crushed red pepper, and Italian herbs evenly over the top.
Mix the ingredients until combined, being careful not to overmix. The best tool for this is your hands.
Place the meatball mixture in the refrigerator for 30 minutes or the freezer for 15 minutes. This step will make it easier to form the meatballs and allow them not to fall apart while cooking.
Heat the oven to 400°F.
Line a large, rimmed baking sheet with parchment paper.
Use a 2-tablespoon cookie scoop to portion the meatballs. Roll them in your lightly greased hands and place them on the baking sheet.
Bake for 15-20 minutes. The internal temperature of the meatballs should be 160°F.
Remove from the oven. Keep oven on.
Slice the mozzarella balls in half, placing one half on each meatball. Press down lightly with your thumb.
Return the pan to the hot oven and let the cheese eyeballs soften and melt slightly. Remove the sheet pan from the oven.
Pour some of the marinara into a small bowl. Use a fork to dip the meatball into the sauce, just to the edge of the cheese.
Gently push an olive slice onto each cheese eyeball. You can return them to the oven briefly if you want them to look scarier.
Cook your pasta according to the instructions on the package.
Drain the pasta and pour it into a serving bowl. Place the eyeball meatballs on top.

The post Halloween Spaghetti and Meatballs appeared first on FoodnService.

Easy Apple Cheesecake Bars Recipe with Graham Cracker Crust

David Murphy — Fri, 13 Jun 2025 10:15:00 +0000

Apple Cheesecake Bars combine two classic desserts into one – apple pie and cheesecake! This holiday treat consists of a buttery Graham cracker crust, topped with a layer of cream cheese mixture, spiced chopped apples, and a streusel topping!

It's then baked, chilled, and drizzled with salted caramel for the ultimate dessert sensation!

Why You'll Love My Apple Pie Cheesecake Bars

You get to enjoy the flavors and textures of two distinct desserts in one bite of these apple cheesecake bars!
These apple cheesecake bars are the perfect make-ahead holiday dessert since they need to be chilled in the fridge for a minimum of 2 hours, preferably overnight.
Serving these as dessert bars and not cake or pie slices instantly increases the recipe serving quantity – great for catering to a crowd when hosting parties over the holidays.

Ingredients & Substitutions

Graham cracker crust – A mixture of crumbled Graham crackers and melted butter.
Cheesecake mixture – Softened cream cheese combined with granulated sugar and eggs.
Spiced apples – Chopped Granny Smith apples tossed in granulated sugar, cinnamon, and nutmeg.
Streusel topping – Made with oats, brown sugar, softened butter, and flour.
Drizzle – Use salted caramel to drizzle over the apple cheesecake bars once chilled in the fridge. You can use store-bought salted caramel or homemade salted caramel.

Swaps

Apples – Granny Smith apples are a popular choice when baking, but you could use another type of apple, such as Honeycrisp, Braeburn, or Golden Delicious.

Gluten-free – Make these apple cheesecake bars gluten-free by using gluten-free Graham crackers and gluten-free flour in the streusel topping.

Drizzle – If you don't enjoy salted caramel, drizzle the chilled apple cheesecake bars with melted white chocolate or a simple sugar glaze. You could also add a light dusting of powdered sugar, if you like.

Cheesecake Bar Tips

If you are rushed for time, chill the apple cheesecake bars for a minimum of 2 hours. I do recommend chilling them in the fridge overnight for best results.

Allow ingredients such as the cream cheese, butter, and eggs to reach room temperature for better mixing, flavor and consistency.

Give yourself enough time when making these apple cheesecake bars, especially if you intend to serve them to guests. You must factor in the chilling time in the fridge for best results. Make them the day before!

More Delicious Fall Flavored Desserts

Apple Cheesecake Bars

These apple cheesecake bars allow you to indulge in the flavors and textures of two classic desserts! Perfect for the holidays with ice cream, whipped cream, or extra salted caramel.

Course Baking

Cuisine American

Prep Time 15

Cook Time 50

Additional Time 2

Total Time 3 5

Author David Murphy

Ingredients

For the Crust

2 packages graham crackers
4 tbsp butter melted

For the Cheesecake

2 packages cream cheese 16 oz total
3/4 cup sugar
2 eggs

For the Streusel Topping

1/4 cup brown sugar
1/4 cup oats
4 tbsp butter softened
1/2 cup flour

For the Apples

3 Granny Smith apples peeled, cored, chopped.
2 tbsp granulated sugar
1 tsp ground cinnamon
1/2 tsp ground nutmeg

For the Drizzle

1/3 cup salted caramel

Instructions

For the streusel topping, in a small bowl, combine flour, brown sugar, oats and softened butter. Mix with your hand or using a spatula until mixture is crumbly. Place it in fridge until needed.
In a medium bowl, combine crumbled graham crackers and melted butter. Press evenly into a 8×8 baking pan that is lined with parchment paper.
In a large bowl, beat cream cheese with 3/4 cup sugar with an electric mixer at medium speed until fully combined. Add eggs gradually. Pour over crust.
In a medium bowl stir together chopped granny smith apples, 2 tablespoons sugar, cinnamon, and nutmeg. Spoon over cream cheese mixture.
Lastly, sprinkle Streusel topping over apples and bake for 45-50 minutes until filling is set at 350F (175C).
Let the cheesecake come to the room temperature and place it until fridge for at least 2 hours up to over night. Drizzle with salted caramel before serving.

Notes

FRIDGE

Store apple cheesecake bars in an airtight container in the fridge for 3-4 days.

FREEZER

These apple cheesecake bars can also be stored in the freezer for up to 3 months. I recommend wrapping them with plastic wrap to prevent freezer burn.

What You Can Serve with Apple Cheesecake Bars

TOPPINGS

Serve these apple cheesecake bars with additional salted caramel, or consider chocolate sauce or a dollop of whipped cream.

ICE CREAM

Much like traditional apple pie, these apple cheesecake bars pair beautifully with a scoop of vanilla ice cream.

DESSERT BOARD

If you're assembling a holiday dessert board for a party of function, consider adding these apple cheesecake bars with slices of Gingerbread Loaf, Mini Pumpkin Bundt Cakes, Pumpkin Cheesecake Cookies, Sweet Potato Pie Bars, or Cranberry Bliss Bars.

The post Easy Apple Cheesecake Bars Recipe with Graham Cracker Crust appeared first on FoodnService.

Cranberry Jalapeño Salsa with Cream Cheese

David Murphy — Sat, 24 May 2025 09:39:00 +0000

Cranberry Jalapeno Salsa is a vibrant and bright salsa recipe made from juicy and tart cranberries, freshly chopped cilantro, sliced green onions, lime juice, tangy sour cream, and diced jalapenos for a delicious kick of spice. Serve them on crackers or crusty slices of bread with a spread of cream cheese as the ultimate appetizer!

Like any good salsa recipe, such as my juicy mango salsa, it's important to allow all of the salsa ingredients to meld together in the fridge for a few hours to intensify the flavor of this dish. Assemble it within 15 minutes in the morning and have it ready for your evening festivities!

Why You'll Love This Recipe

This cranberry jalapeno salsa is incredibly easy to put together, full of fresh ingredients and packed with sweet, tangy, and slightly spicy flavors.
It's a stunning salsa recipe with vibrant color – the perfect appetizer to proudly display at holiday parties and other special occasions.
Make easy variations to this cranberry salsa with some ingredient swaps I recommend in the post below. Great for aligning with your own personal preferences.

When it comes to recipes that only call for a handful of ingredients, it's so important to select the best produce and high-quality ingredients – it makes a huge difference to the overall flavor of the salsa!

I love to display this beautiful cranberry jalapeno salsa on top of crackers and crusty slices of bread, but feel free to use it as a side dish or a topping for other dishes too, such as turkey or Dutch Oven Orange Roasted Chicken.

INGREDIENT NOTES

Cranberries – I've used fresh cranberries for this salsa, although you could use frozen and thawed cranberries instead.
Sugar – White granulated sugar melts the best for making this fruity salsa and adds a good amount of sweetness to offset the tart notes of the cranberries and the spicy heat of the jalapeno.
Green onions – Thinly sliced, both the green and white parts.
Jalapeno – Adds a delicious kick of heat to the salsa to balance all the flavors but won't be overpowering. Make sure to deseed the jalapeno or you will end up with a spicier salsa.
Cilantro – Adds a brightness and freshness to the salsa.
Lime juice – The acidity from the lime juice helps to cut through the sweetness.
Salt – Great for enhancing flavors. Got sea salt? Use it instead of regular salt to season the salsa for some extra depth of flavor.
Sour cream – Helps to thicken the salsa and provides a delicious tangy flavor.
Cream cheese – Use this as a spread for whatever base you decide to use, such as crackers or slices of bread.

FRESH VERSUS FROZEN CRANBERRIES

While this recipe calls for the use of fresh cranberries, you can actually make use of frozen cranberries if you aren’t able to source the fresh variety.

For frozen cranberries, it's best to wait for them to thaw. Place the frozen cranberries in a colander, and allow them to thaw and drain at the same time. You don't want this salsa to have extra liquid because it will distract from the flavors!

Most fruits, like cranberries, will naturally release juices. That's totally okay! Just be sure to stir so the flavors can be mixed around evenly.

TIPS FOR MAKING MY CRANBERRY JALAPENO SALSA

I highly recommend that you chill the cranberry salsa in the fridge as directed in the recipe, as this will allow all the flavors to meld together and the spice from the jalapeños to intensify. The wait is worth it!
Younger jalapeños with smoother skin are typically milder than older ones with wrinkly skin. This is good to know when deciding how spicy you want the salsa to be.
Use gloves when deseeding jalapenos to avoid skin irritation.
Easily adjust the spice level in this salsa recipe by either omitting the jalapenos and using green bell pepper instead, keeping the seeds in the jalapenos, or even using a spicier pepper, such as serranos!
Chopping all the ingredients finely is the key to getting the flavors and textures right. It might be time consuming, but it can really make a huge difference. You can always use the food processor to chop all the ingredients into the perfect size.
Not a fan of cilantro? You can make do with mint leaves instead. Not only does it lend a nice pop of color and freshness, but also lends a little zing to the base flavors of the salsa.
Got a few extra minutes? Grill the jalapeno peppers in a pan until they develop a slight char, allow them to cool down and then use them for the recipe. This will lend a bit of smokiness to the salsa and really take the flavors to the next level.

MAKE AHEAD INSTRUCTIONS

Refrigeration Instructions

Since this salsa needs to be chilled in the fridge for a few hours before being served, it automatically makes it a great recipe to make ahead of your parties.

Assemble your cranberry jalapeno salsa and chill it in the fridge for a minimum of 3-4 hours. You can also make it a day or two in advance. Give it a good stir before using it as a topping on your crackers and crusty bread slices.

STORAGE INSTRUCTIONS

Refrigeration: Store your cranberry jalapeno salsa in an airtight container in the fridge for 3 days. As time goes by, the salsa ingredients will start to soften.
Freezer: I don’t recommend freezing the salsa as this can change its texture.

MORE SALSA RECIPES

Mango Salsa

Pineapple Salsa

Pico De Gallo Recipe

Best Homemade Salsa

Cranberry Jalapeno Salsa

Cranberry Jalapeno Salsa makes a vibrant topping for party appetizers. The fresh ingredients meld together as they chill, offering incredible flavor with a cheeky little kick of jalapeno spice.

Course Appetizers

Cuisine American

Keyword appetizer recipes, appetizers, cranberry, cranberry salsa, jalapeno cranberry salsa

Prep Time 15

Cook Time 4

Total Time 4 15

Servings

Calories 107kcal

Author David Murphy

Ingredients

1 ½ c cranberries
½ c sugar
3 green onions
1 jalapeno
1 c cilantro
1 Tbsp lime juice
¼ tsp salt
¼ c sour cream
1 8 oz block cream cheese

Instructions

In a food processor place all the cranberries and pulse until you get a coarse chop. You don’t want to puree the berries. Place in a bowl and add the sugar and stir
Slice the green onions, both green and white parts into thin slices and add to the cranberries.
Cut off the stem and hollow out the seeds of the jalapeno and chop into small pieces and add to the mixture.
Remove the larger stems from the cilantro and rough chop into small pieces and add to the bowl.
Cut the lime and squeeze about a tablespoon of juice and add it along with the salt and sour cream. Give everything a really good mix, cover and refrigerate for about 3-4 hours.
Choose whatever you are serving alongside the salsa, i.e., bread/crackers and spread a layer of cream cheese for the base. Using a fork, scoop up the salsa to allow the juice to drain before piling it on top! Garnish with extra cilantro or green onions.

Notes

David's Tips

Heat control:

Mild = Remove all jalapeño seeds/ribs
Spicy = Keep some seeds or add ½ tsp cayenne

Holiday twist: Swap ¼ cup sugar for orange marmalade. This will make a great Holiday appetizer!

Dairy-free: Use vegan cream cheese & coconut yogurt

Nutrition

Recipe FAQs

WHAT ELSE COULD I ADD TO THIS CRANBERRY JALAPENO SALSA?

Chopped cucumbers can also be thrown in for some extra crunchiness- if you can, use English cucumbers and keep the peel on. Chopped green bell peppers are also delicious and can offer a non-spicy alternative to jalapenos, if you prefer.

IS THIS CRANBERRY SALSA SUPER SPICY?

Not at all! The jalapenos provide a lovely kick of heat and flavor that balances out the sweetness and tartness in the salsa. You can either increase the jalapenos or omit them entirely.

WHAT CAN I SERVE THIS SALSA WITH?

I find this cranberry jalapeno salsa is a real hit for Thanksgiving and Christmas when most of the cranberry recipes come out, and it looks stunning as a topping for crackers and slices of crusty bread. You can also enjoy this salsa alongside tortilla chips, or as a topping to dishes, such as this Instant Pot Salmon.

The post Cranberry Jalapeño Salsa with Cream Cheese appeared first on FoodnService.

Holiday Recipes Archives • FoodnService

Cranberry Bliss Bars Starbucks Copycat Recipe

Recipe Snapshot

Why You'll Love These Cranberry Bliss Bars

The Ingredient Breakdown

For the Cranberry Bliss Blondie Base

For the Cream Cheese Frosting

For the Topping

Top Tip for a “Fabulous” Velvet Frosting

How to Make Cranberry Bliss Bars (Step-by-Step)

Step 1: Prep Your Pan and Preheat

Step 2: Make the Blondie Batter

David's Tip

Step 3: Bake — Watch That Window

Step 4: Make the Cream Cheese Frosting

Step 5: Frost, Decorate, and Chill

Step 6: Slice into Bars or Starbucks-Style Triangles

Pro Tips for Perfect Cranberry Bliss Bars

Fun Variations to Try

Other Holiday Treats

Storage & Make-Ahead Instructions

Skip the Line This Holiday Season

More Delicious Dessert Bars To Try

Cranberry Bliss Bars — Starbucks Copycat

Ingredients

BARS:

CREAM CHEESE FROSTING:

TOPPING:

Instructions

Notes

Serving Suggestions

Nutrition

FAQs: Cranberry Bliss Bars, Answered

Are cranberry bliss bars available at Starbucks year-round?

Why did my cranberry bliss bars come out dry or tough?

Can I make cranberry bliss bars without a mixer?

What size pan is best for this recipe?

Can I use fresh cranberries instead of dried?

How do I cut them into Starbucks-style triangles?

Can I make these ahead for a holiday party?

Starbucks Cinnamon Coffee Cake

Recipe Snapshot

Why You'll Love This Copycat Starbucks Coffee Cake

The Ingredient Breakdown

For the Cake Batter

For the Cinnamon Streusel

Top Tip for a Clean “Airlift” Release

How to Make Copycat Starbucks Cinnamon Coffee Cake (Step-by-Step)

Step 1: Make the Streusel First

Step 2: Cream the Butter and Sugar

David's Tip

Step 3: Add the Wet Ingredients

Step 4: Fold in the Dry Ingredients

Step 5: Layer the Batter and Streusel

Step 6: Bake, Cool, and Slice

Recommended

Pro Tips for the Perfect Coffee Cake

Fun Variations to Try

Storage & Make-Ahead Instructions

More Delightful Cinnamon Treats to Try

Skip the Drive-Through — Make This Instead

Copycat Starbucks Cinnamon Coffee Cake

Ingredients

For Cake:

For Streusel Topping

Instructions

FAQs: Coffee Cake Questions, Crumbled & Answered

What makes this a copycat Starbucks cinnamon coffee cake?

Can I use sour cream instead of Greek yogurt?

Why did my coffee cake come out dry?

Can I use cake flour instead of all-purpose flour?

Why is my streusel sinking into the cake rather than staying on top?

Can I make this in a 9×13 baking pan?

How do I get clean squares when cutting the coffee cake?

Cheesy Mashed Potatoes with Bacon

Why You'll Love My Recipe

Ingredient Notes

Best potatoes: Yukon Gold vs Russet for creamy texture

Finish on the stove or bake as a loaded casserole

Easy flavor twists that still taste like home