Author: Hannah

  • Baby Back Ribs Sheet Pan with Sweet and Tangy Pineapple Glaze

    This Baby Back Ribs Sheet Pan recipe is a delicious and easy way to enjoy tender ribs with a sweet and tangy pineapple glaze. With the addition of bell peppers and served over white rice, it’s a complete meal that’s perfect for family dinners or gatherings.

    INGREDIENTS
    20 oz Can of Pineapple: For the glaze and topping on the ribs.
    Rice Vinegar (1 cup): Adds a tangy depth to the glaze.
    Vegetable Oil (1 cup): Smooth base for the glaze.
    Soy Sauce (2 tbsp): Enhances the savory flavor.
    Fresh Ginger (¼ cup, minced): Adds a spicy and warm flavor.
    Ketchup (1 cup): Adds body and sweetness to the glaze.
    Honey (2 tbsp): Balances the tangy vinegar with sweetness.
    Garlic (5 cloves, minced): Boosts savory notes in the glaze.
    Cornstarch (2 tbsp): Thickens the glaze to a syrupy consistency.
    Baby Back Ribs (3.5 lbs): The main star, seasoned and tenderized.
    Salt and Pepper: For seasoning the ribs.
    Red and Green Bell Peppers: Diced, add color and texture.
    Sesame Seeds (2 tsp): For garnish and added crunch.
    Fresh Scallions (2 tbsp, sliced): Adds a fresh flavor as garnish.
    White Rice: Cooked, for serving with the dish.
    Instructions
    Step 1:
    Preheat the oven to 275°F (140°C).
    Step 2:
    Strain the pineapple juice from the can and reserve the fruit. In a large saucepan, combine the pineapple juice, rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk until well blended.
    Step 3:
    Heat the saucepan over high heat for about 10 minutes, stirring continuously, until the glaze reduces by half and reaches a thick, honey-like consistency. Remove from heat and divide the glaze in half.
    Step 4:
    Place the baby back ribs on a baking sheet. Season with salt and pepper on both sides, then brush half of the glaze over the ribs.
    Step 5:
    Cover the ribs tightly with aluminum foil and bake for 2 hours, or until the ribs are tender.
    Step 6:
    After 2 hours, remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Uncover the ribs and add the diced red and green bell peppers to the baking sheet.
    Step 7:
    Pour the remaining glaze over the bell peppers and toss to coat. Arrange the reserved pineapple pieces on top of the ribs.
    Step 8:
    Return the baking sheet to the oven and bake for an additional 20 minutes, until the peppers are softened.
    Serving and Storage Tips
    Serving Suggestions: Serve the sliced ribs over a bed of white rice for a complete meal. Garnish with sesame seeds and freshly sliced scallions for added flavor and presentation.
    Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
    Reheating: Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals, adding a splash of water to keep the meat moist.
    Helpful Notes
    Customize the Heat: For a spicier version, add a dash of red pepper flakes to the glaze.
    Adjust Glaze Thickness: For a thicker glaze, let it reduce a bit longer on the stove, stirring frequently to avoid burning.
    Pineapple Variation: Fresh pineapple can be used in place of canned for a slightly tangier flavor.
    Tips from Well-Known Chefs
    Balance Sweet and Tangy: Adding a bit of honey to the glaze balances the acidity from the vinegar and pineapple.
    Cook Low and Slow: Baking the ribs at a low temperature ensures they stay tender and juicy.
    Why You’ll Love This Recipe
    This sheet pan meal is easy to prepare yet packed with rich, tangy flavors.
    The sweet pineapple glaze complements the savory ribs for a delightful balance.
    It’s a complete meal, served with rice and vegetables, ideal for family dinners.
    Variations
    Vegetable Substitutes: Swap the bell peppers with zucchini or snap peas for a different flavor and texture.
    Try a Smoky Twist: Add a teaspoon of smoked paprika to the glaze for a subtle, smoky flavor.
    Use Pork Shoulder: If you don’t have ribs, this recipe works well with pork shoulder, adjusting the cooking time as needed.

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    Baby Back Ribs Sheet Pan with Sweet and Tangy Pineapple Glaze

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    A flavorful Baby Back Ribs Sheet Pan recipe with a pineapple glaze, bell peppers, and served with rice. Perfect for an easy dinner that’s sure to impress!


    Ingredients

    Units Scale

    20 oz diced pineapple (565 g), 1 can.

    1 cup rice vinegar (240 mL).

    1 cup vegetable oil (240 mL).

    2 tablespoons soy sauce.

    1/4 cup fresh ginger (10 g), grated or minced.

    1 cup ketchup (260 g).

    2 tablespoons honey.

    5 cloves garlic, minced.

    2 tablespoons cornstarch.

    3 1/2 lb baby back ribs (1.5 kg), 1 rack.

    1 tablespoon salt.

    1 tablespoon pepper.

    2 red bell peppers, seeded and diced.

    2 green bell peppers, seeded and diced.

    2 teaspoons sesame seeds.

    2 tablespoons fresh scallions, sliced.

    White rice, cooked, for serving.


    Instructions

    1- Preheat the oven to 275°F (140°C).

    2- Strain the pineapple juice from the can into a large saucepan and set aside the pineapple chunks. Add rice vinegar, vegetable oil, soy sauce, ginger, ketchup, honey, garlic, and cornstarch. Whisk together and cook over high heat for 10 minutes until the glaze thickens to the consistency of honey. Divide the glaze in half.

    3- Place the baby back ribs on a baking sheet, season both sides with salt and pepper, and brush with half of the glaze.

    4- Cover the ribs tightly with aluminum foil and bake for 2 hours, or until tender.

    5- Remove the ribs from the oven and increase the oven temperature to 400°F (200°C). Remove the foil.

    6- Add the diced red and green bell peppers to the baking sheet. Pour the reserved glaze over the peppers and toss to coat. Place the reserved pineapple on top of the ribs.

    7- Bake for an additional 20 minutes, until the peppers are softened.

    8- Slice the ribs and garnish with sesame seeds and scallions. Serve warm with a side of white rice.


  • Easy White Chocolate Peppermint Pie – Perfect Holiday Dessert

    Easy White Chocolate Peppermint Pie – Perfect Holiday Dessert

    Get ready to fall in love with my White Chocolate Peppermint Pie a dreamy holiday dessert that combines a rich chocolatey Oreo crust with the most luscious peppermint cheesecake filling you can imagine. It’s refreshingly minty indulgently creamy and absolutely perfect for the festive season. I love serving it both chilled and frozen it’s like having two amazing desserts in one.

    What Makes This Pie Special

    This isn’t just any holiday pie it’s pure winter wonderland in every slice. The way that creamy peppermint filling plays with the crunchy Oreo crust is absolutely magical. What I really love is how easy it is to make ahead perfect for those busy holiday gatherings when you want something spectacular without the last minute fuss.

    Everything You’ll Need

    • Oreo Cookies: These create our perfectly chocolatey base crushed into fine crumbs.
    • Unsalted Butter: Melted to hold that beautiful crust together.
    • Cream Cheese: Make sure it’s softened for the smoothest filling.
    • White Chocolate Chips: When melted they add such wonderful richness.
    • Peppermint Extract: Just enough for that perfect holiday flavor.
    • Frozen Whipped Topping: This makes our filling incredibly light and fluffy.
    • Heavy Whipping Cream: For that gorgeous cloud like topping.
    • Powdered Sugar: Sweetens our whipped cream just right.
    • Peppermint Candies: Crushed for the prettiest festive garnish.
    • White Chocolate Shavings: Optional but they make everything look so elegant.

    Let’s Make the Pie

    Start with the Base
    Heat your oven to 350°F then turn those Oreos into fine crumbs mix with melted butter and press into your pie plate. A quick 8-10 minute bake and let it cool completely.
    Create the Filling
    Beat that cream cheese until it’s silky smooth then mix in your melted white chocolate and peppermint extract. Gently fold in the whipped topping pour it all into your cooled crust then into the fridge for at least 2 hours.
    Add the Finishing Touch
    Whip up your cream with powdered sugar and a hint of extract until it’s perfect for piping. Spread or pipe it over your chilled pie then sprinkle with those crushed candies and chocolate shavings.

    My Best Tips

    Want that perfect crust? Baking makes it extra crunchy but chilling works too if you prefer it softer. Start light with the peppermint extract you can always add more to taste. For those picture perfect slices warm your knife first and if you’re craving something extra special try freezing it for an ice cream pie effect.

    Mix It Up

    Feel like trying something different? Skip the peppermint and use vanilla extract instead or swirl in some raspberry sauce for a fun twist. No time to bake? Just chill that crust instead. And if you’re feeling fancy whip up your own cream instead of using store bought the extra effort really shows.

    Keep It Fresh

    This beauty stays perfect in the fridge for up to 5 days or freeze it for a couple months if you’re planning ahead. When serving from frozen let it soften just a bit to get that dreamy creamy texture back.

    Make It Shine

    Let’s talk presentation those crushed peppermint candies and white chocolate shavings on top aren’t just pretty they add such wonderful texture. Want to make it extra special? Add a drizzle of chocolate or caramel sauce. I love arranging mini candy canes around the edge too it makes everyone smile when they see it.

    Frequently Asked Questions
    → Does the crust need to be baked?
    No, this can be a no-bake pie. The crust can be refrigerated for 15-20 minutes instead of baking, though baking gives a crunchier texture.
    → Can I freeze this pie?
    Yes, freezing for a couple hours or overnight helps the pie hold together and gives it a nice texture, though it’s not required.
    → How strong is the peppermint flavor?
    Start with less peppermint extract and adjust to taste. Mix all ingredients before adding more to avoid overpowering peppermint flavor.
    → What’s the best way to cut this pie?
    Use a warm, wet, sharp knife for clean, straight cuts through both filling and crust.
    → How long does this pie keep?
    Store in the refrigerator for up to 5 days. The pie can also be frozen for longer storage.

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    Easy White Chocolate Peppermint Pie – Perfect Holiday Dessert

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    A festive dessert combining white chocolate and peppermint in a creamy cheesecake filling, all nestled in an Oreo cookie crust.


    Ingredients

    Units Scale

    25 chocolate cream-filled cookies (Oreos).

    4 tablespoons unsalted butter, melted.

    8 ounce block cream cheese, softened.

    1 1/2 cups white chocolate chips, melted.

    1 teaspoon peppermint extract.

    8 ounce container frozen whipped topping, thawed.

    1 cup heavy whipping cream.

    1/4 cup powdered sugar.

    1/4 teaspoon peppermint extract (or vanilla extract).

    1/4 cup crushed peppermint candies.

    White chocolate shavings (optional).


    Instructions

    1- Process Oreos into crumbs, mix with melted butter. Press into pie plate and bake at 350°F for 8-10 minutes.

    2- Beat cream cheese until smooth, mix in melted white chocolate and peppermint extract. Fold in whipped topping.

    3- Pour filling into cooled crust. Refrigerate 2 hours to set.

    4- Whip cream with powdered sugar and extract until stiff peaks form.

    5- Spread or pipe whipped cream on pie. Garnish with crushed peppermint and white chocolate shavings.


  • Easy Raspberry Swirl Cookies with Cream Cheese Dough

    Easy Raspberry Swirl Cookies with Cream Cheese Dough

    I’ve been making these Raspberry Swirl Cookies for years and they never fail to amaze me. The way the tender cream cheese dough wraps around that vibrant raspberry filling creates such beautiful swirls. Every time I bake them my kitchen fills with the most wonderful buttery sweet aroma. They’re truly one of my favorite cookies to share during the holidays.

    What Makes These Special

    These cookies are like little works of art that taste as amazing as they look. I love how the cream cheese makes the dough so incredibly tender it just melts in your mouth. That pop of raspberry adds such a lovely brightness. They’re fancy enough for special occasions but I often make them just because they’re too good to save for holidays.

    Your Shopping List

    • Cream Cheese: Use full-fat cream cheese for a creamy dough texture; softened for easy mixing.
    • Butter: Unsalted butter ensures the balance of sweetness and richness.
    • Flour: Sifted all-purpose flour guarantees a smooth and pliable dough.
    • Raspberry Jam: Opt for high-quality, seedless jam for a consistent filling and beautiful swirls.

    Let’s Create Together

    Prepare the Dough
    Cream together softened cream cheese and butter until smooth. Gradually add sifted flour and a pinch of salt, mixing until a dough forms. Chill the dough wrapped in plastic wrap for 30 minutes.
    Roll and Add Jam
    Roll the dough into a rectangle on a floured surface. Spread an even layer of raspberry jam, leaving a margin at the edges.
    Roll into a Log
    Carefully roll the dough into a tight log, starting from the jam-covered side. Chill the log briefly for clean slicing.
    Bake the Cookies
    Slice the log into cookies and bake at 180°C (350°F) for 12–15 minutes, or until edges turn golden.

    Mix It Up

    Sometimes I love switching things up by using different jams strawberry is amazing and blackberry adds such gorgeous color. A little lemon zest in the dough brightens everything up beautifully. My sister loves when I sprinkle chopped almonds over the jam before rolling it gives such nice crunch.

    Keep Them Fresh

    These cookies stay perfect in an airtight container for about a week. I often make extra and freeze them with parchment paper between layers they last for months that way. Just let them come to room temperature before serving they taste just as fresh as the day they were baked.

    A Family Tradition

    Every time I make these cookies I think of baking with my grandmother. The recipe has been passed down and tweaked over the years but that feeling of joy and connection remains. There’s something so special about sharing these treasured treats with new generations.

    Perfect Pairings

    These cookies are absolutely divine with a cup of earl grey tea or your favorite coffee. When I’m hosting during the holidays I arrange them on a pretty platter with other cookies. A light dusting of powdered sugar right before serving makes them look extra magical.

    Helpful Tips

    If your dough starts cracking while you roll it just let it warm up for a few minutes. Keep your surface lightly floured to prevent sticking. The secret to those perfect swirls is making sure your dough is nice and cold before slicing. Little tricks like these make such a difference.

    Holiday Magic

    There’s something so special about these cookies during the holidays. They look beautiful on any dessert table and everyone always asks for the recipe. I love watching people’s faces light up when they take their first bite it’s pure joy in cookie form.

    Frequently Asked Questions

    → Why chill the dough twice?
    The first chilling helps firm the dough for rolling, while the second chilling after forming the log makes it easier to slice cleanly.
    → Why leave a margin without jam?
    The clean margin helps seal the log properly when rolling, preventing the jam from leaking during baking.
    → Can I use different jam flavors?
    Yes, any seedless jam works well. Try strawberry, blackberry, or apricot for different variations.
    → Why use thread to slice?
    Thread allows for clean cuts without compressing the dough, helping maintain the swirl pattern better than a knife.
    → Why dust with powdered sugar after cooling?
    Adding powdered sugar while cookies are hot will cause it to melt. Waiting ensures an even, attractive coating.

    Conclusion

    These refined cookies combine a tender cream cheese dough with raspberry jam in a beautiful swirl pattern, finished with powdered sugar for a festive touch.

     

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    Easy Raspberry Swirl Cookies with Cream Cheese Dough

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    Delicate cream cheese cookies swirled with sweet raspberry jam and dusted with powdered sugar for an elegant holiday treat.


    Ingredients

    Units Scale

    8 ounces cream cheese, softened.

    1/2 cup unsalted butter, softened.

    1 1/2 cups all-purpose flour, sifted.

    1/2 teaspoon kosher salt.

    1/3 cup seedless raspberry jam.

    Powdered sugar for dusting.


    Instructions

    1- Cream together butter and cream cheese until smooth. Mix in sifted flour and salt until dough forms.

    2- Shape dough into disc, wrap in plastic. Chill 30 minutes.

    3- Roll dough to 10×30 inch rectangle. Spread with jam, leaving 1/2 inch margin on one short end.

    4- Roll into log starting from jam-covered end. Seal with clean edge. Chill 15 minutes.

    5- Slice into 1/4 inch cookies. Bake at 375°F for 17-20 minutes until edges golden. Cool then dust with powdered sugar.


  • Mini Peppermint Cheesecakes – Perfect Holiday Treats

    Mini Peppermint Cheesecakes – Perfect Holiday Treats

    These Mini Peppermint Cheesecakes are my absolute favorite holiday dessert to make. I discovered this recipe a few years ago and have been perfecting it ever since. The combination of creamy cheesecake and cool peppermint is just magical. Every time I serve these at parties people can’t believe how adorable and delicious they are.

    Why You’ll Fall in Love

    I adore how these little cheesecakes combine three amazing flavors smooth creamy cheesecake rich chocolate and refreshing peppermint. Their mini size makes them perfect for parties plus you can dress them up however you like. My guests always get excited when they see these on the dessert table.

    What You’ll Need

    • Oreos: 10 crushed Oreos for the crust, ensuring a rich chocolatey base.
    • Butter: 2 tablespoons melted, to bind the crust mixture.
    • Cream Cheese: 8 ounces full-fat, softened, for a smooth, creamy texture.
    • Sour Cream: 2 tablespoons, adding tang and richness to the filling.
    • Sugar: 1/3 cup granulated, to sweeten the filling.
    • Peppermint Extract: 1/2 teaspoon, for the perfect minty flavor.
    • Mini Chocolate Chips: 1/4 cup, for bursts of chocolate in every bite.
    • Peppermint Chips: 1/4 cup, adding a festive crunch and color.
    • Egg: 1 large, for structure and creaminess.
    • Whipped Cream: Homemade or store-bought, for the topping.
    • Candy Cane Kisses: For a decorative and delicious garnish.

    Let’s Make Them Together

    Prepare the Crust
    Preheat oven to 350°F (175°C). Crush Oreos into fine crumbs, combine with melted butter, and press into a greased mini cheesecake pan. Bake for 8 minutes.
    Make the Filling
    Beat cream cheese, sugar, sour cream, and peppermint extract until smooth. Mix in the egg, followed by the peppermint and mini chocolate chips.
    Bake the Cheesecakes
    Pour filling over the cooled crusts, filling each cavity evenly. Bake for 20 minutes until set. Let cool for 30 minutes, then refrigerate for at least 2 hours.
    Add Toppings
    Pipe whipped cream onto chilled cheesecakes and garnish with Candy Cane Kisses. Serve immediately for the best flavor and presentation.

    My Best Tips

    Always use full-fat cream cheese it makes such a difference in the texture. I love chilling my bowl before making the whipped cream it whips up so much better. Sometimes I add a tiny drop of pink food coloring to make them extra festive. And if you can’t find peppermint chips Andes mints work beautifully too.

    Keep Them Fresh

    These little beauties stay perfect in the fridge for about 2 days in an airtight container. If you want to make them ahead you can freeze them without the whipped cream for up to a month. Just thaw them overnight in the fridge before adding the toppings.

    What Makes Them Special

    There’s something magical about the combination of that chocolatey Oreo crust creamy peppermint filling and pretty garnishes. They’re just the right size and look so festive on a holiday dessert table. Every time I make them they disappear in minutes.

    Mix It Up

    Sometimes I use graham crackers for the crust or try different extracts. A drizzle of melted chocolate over the whipped cream looks gorgeous and crushed candy canes add such nice crunch. You can really make these your own.

    Make It Easy

    I love that I can make the crust and filling ahead of time. While the cheesecakes are baking I get my whipped cream ready. The key to those pretty swirls is using a steady hand when piping. These little tricks make the whole process so much more enjoyable.

    Frequently Asked Questions

    → Can I make these in a regular cupcake tin?
    Yes, but double the crust and filling recipes, line the tin, and increase bake time to 25-30 minutes. Check for doneness by gently wiggling the pan.
    → Why should ingredients be room temperature?
    Room temperature ingredients blend more smoothly and create a creamier texture without lumps in the finished cheesecake.
    → How long do these keep?
    Store in refrigerator up to 2 days. Add whipped cream just before serving. Can be frozen up to a month if wrapped properly.
    → Why do the cheesecakes sink?
    A slight sinking in the center is normal for these mini cheesecakes and creates the perfect well for whipped cream topping.
    → Can I use different toppings?
    Yes, you can customize with different candies or toppings. Crushed candy canes or chocolate shavings work well.

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    Mini Peppermint Cheesecakes – Perfect Holiday Treats

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    Add merriment to your holiday table with these Peppermint Cheesecakes! Mini no bake cheesecakes are filled with crunchy bits of peppermint candy and topped with whipped cream in this festive and easy dessert.


    Ingredients

    Scale

    For the Crust:

    • 20 Oreo cookies
    • 5 Tablespoons unsalted butter melted

    For the Filling:

    • 1 cup cold heavy whipping cream
    • 2 packages cream cheese, softened 8 ounce each
    • 1 1/2 cups white chocolate chips
    • 1/2 teaspoon peppermint extract
    • 1/2 cup chopped Andes Peppermint Crunch plus additional for topping
    • Whipped cream for topping

    Instructions

    • Line two 12-cup muffin tins with cupcake liners.
    • In a food processor, pulse Oreos until they are fine crumbs. Stir in the melted butter. Fill each cupcake liner with 1 1/2 tablespoons of Oreo crumbs. Press firmly with the back of a spoon to pack in.
    • In a large mixing bowl, beat the whipping cream to stiff peaks.
    • In a separate mixing bowl, beat the cream cheese until smooth.
    • Melt white chocolate chips in a double boiler, or in the microwave in 30 second increments, stirring well each time. When most of the chocolate has melted, stir until smooth.
    • Immediately stir the white chocolate into the cream cheese mixture. Gently fold in the peppermint extract, chopped peppermint candies, and whipped cream.
    • Fill the cupcake liners with the cheesecake filling, using about ¼ cup of the cheesecake batter for each one.
    • Refrigerate at least 4 hours, or overnight.
    • Top with whipped cream and chopped Andes peppermints before serving.

  • Cheesy Loaded Meatloaf Casserole – Easy Family Dinner

    Cheesy Loaded Meatloaf Casserole – Easy Family Dinner

    I’m so excited to share my Cheesy Loaded Meatloaf Casserole recipe with you! This is comfort food at its finest combining everything we love about classic meatloaf with layers of creamy mashed potatoes melty cheese and crispy bacon. Every time I make this my family gathers in the kitchen just to smell it baking.

    Why This Recipe Is Special

    What I love about this casserole is how it transforms simple ingredients into something extraordinary. It’s perfect for busy nights and even better it’s a brilliant way to use up leftover mashed potatoes. The layers of flavors make it so satisfying everyone always asks for seconds.

    Everything You Need

    • Mashed Potatoes: Creamy and smooth, perfect for layering. Use leftovers or freshly prepared potatoes for best results.
    • Ground Beef: Lean ground beef ensures a flavorful and juicy base for the casserole.
    • Onion: Finely chopped for a subtle sweetness and added texture.
    • Minced Garlic: Fresh cloves, minced finely, enhance the savory flavor.
    • Worcestershire Sauce: Adds depth and a tangy umami kick to the meat mixture.
    • Brown Sugar: A touch of sweetness to balance the savory flavors.
    • Egg: Acts as a binder to hold the meat mixture together.
    • Italian Breadcrumbs: Provide structure and a subtle herbaceous flavor to the meat layer.
    • Sharp Cheddar Cheese: Freshly shredded for optimal melting and flavor.
    • Bacon: Crumbled or chopped for a smoky, savory topping.
    • Salt and Pepper: Adjust to taste for seasoning.

    Let’s Make It Together

    Prepare the Meat Mixture
    Preheat your oven to 400°F (200°C). In a large bowl, mix ground beef, onion, garlic, Worcestershire sauce, brown sugar, breadcrumbs, egg, salt, and pepper until just combined. Avoid overmixing to prevent a dense texture.
    Layer the Ingredients
    Press the meat mixture evenly into an 8-inch square baking dish. Spread the mashed potatoes over the meat layer, ensuring an even distribution.
    Add Toppings
    Sprinkle shredded cheddar cheese and bacon bits evenly over the mashed potatoes for a rich, savory topping.
    Bake
    Cover the dish with aluminum foil and bake for 30 minutes. Remove the foil and continue baking for an additional 10 minutes or until the cheese is bubbly and golden.
    Serve
    Allow the casserole to rest for 10 minutes before slicing. Serve hot and garnish with fresh parsley if desired.

    My Best Tips

    Using fresh ingredients really makes a difference in this recipe. I’ve learned not to overmix the meat mixture it keeps everything nice and tender. That 10-minute rest after baking is crucial for perfect slices and it lets all those amazing flavors come together.

    Make It Your Own

    Sometimes I swap in ground turkey or cauliflower mash to lighten things up. Adding some spinach or peppers is a great way to sneak in extra vegetables. Try experimenting with different cheeses too each one brings its own special flavor.

    Keep It Fresh

    This casserole keeps beautifully in the fridge for about 4 days. When reheating I prefer using the oven to keep everything nice and crispy but the microwave works great for quick lunches too.

    Perfect Pairings

    We love serving this with some crisp green beans or a fresh garden salad to balance out the richness. Don’t forget some warm dinner rolls to soak up all that delicious cheesy goodness!

    Plant-Based Options

    You can easily make this vegetarian friendly by using lentils or meat alternatives in place of the beef. Vegan cheese alternatives work great too and mashed sweet potatoes make an amazing topping.

    Leftover Magic

    The leftovers are so versatile! Try stuffing them into bell peppers or wrapping them up in tortillas. They’re even amazing on top of baked sweet potatoes for a whole new meal.

    Frequently Asked Questions

    → Can I make this ahead of time?

    Yes, prepare the casserole and refrigerate until ready to bake. May need extra cooking time if starting from cold.

    → How long do leftovers keep?

    Leftovers stay good for up to 3 days when stored covered in the refrigerator.

    → Can I use leftover mashed potatoes?

    Yes, leftover mashed potatoes work well. You can enhance them by mixing in minced garlic for extra flavor.

    → Why cover with foil initially?

    Foil helps the casserole cook evenly and prevents the cheese from burning before the meat is fully cooked.

    → Why remove foil at the end?

    Removing the foil for the final minutes allows the cheese to bubble and brown for better texture and appearance.

     

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    Cheesy Loaded Meatloaf Casserole – Easy Family Dinner

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    A hearty casserole combining classic meatloaf with mashed potatoes, topped with melted cheese and crispy bacon for the ultimate comfort food.


    Ingredients

    Units Scale

    3 cups mashed potatoes.

    1 tablespoon Worcestershire sauce.

    1/2 cup chopped white onion.

    1 large egg.

    1/3 cup crumbled bacon.

    3 cloves garlic, minced.

    1 pound lean ground beef.

    2 tablespoons brown sugar.

    1 cup Italian breadcrumbs.

    1 1/2 cups sharp cheddar cheese.

    Salt and pepper to taste.


    Instructions

    Preheat oven to 400°F.

    Combine beef, garlic, onion, Worcestershire sauce. Add salt, pepper, egg and breadcrumbs.

    Press meat into 8-inch pan. Top with mashed potatoes, cheese and bacon.

    Cover with foil and bake 30 minutes. Remove foil and bake 10 more minutes until cheese bubbles.


  • Fudgy Chocolate Cherry Thumbprint Cookies Recipe

    Fudgy Chocolate Cherry Thumbprint Cookies Recipe

    I’m so excited to share my favorite chocolate cherry cookies with you! These are seriously the ultimate chocolate lover’s dream combining fudgy chocolate thumbprints with the most incredible chocolate cherry ganache. Every time I make them people can’t believe how rich and decadent they are.

    What Makes These Special

    These cookies are pure chocolate heaven! The Dutch-process cocoa makes them so deeply chocolatey and that texture is just perfect soft and fudgy with the most amazing chew. Plus that silky chocolate cherry ganache takes them to a whole new level. They’re surprisingly easy to make too!

    Everything You Need

    • Flour: All-purpose flour provides the ideal chewy texture for the cookies.
    • Unsweetened Cocoa Powder: Dutch-process cocoa powder ensures a rich, chocolatey taste.
    • Salt and Baking Powder: Enhance flavors and help the cookies bake perfectly.
    • Unsalted Butter: Softened butter adds moisture and richness to the dough.
    • Brown Sugar and White Sugar: A mix of sugars for a sweet, chewy texture.
    • Egg Yolks: Provide fat and structure to keep the cookies tender.
    • Vanilla Extract: Adds a hint of sweetness to complement the chocolate.
    • Dark Chocolate Chunks: Use high-quality chocolate for the ganache.
    • Cherry Preserves: Sweet, tangy preserves add a fruity balance to the ganache.
    • Heavy Cream: Essential for achieving smooth, velvety ganache.

    Let’s Make Some Magic

    Step 1 – Make the Cookie Dough
    Whisk together the flour, cocoa powder, salt, and baking powder in a bowl. In a separate large bowl, cream the butter and sugars with an electric mixer. Add the egg yolks and vanilla, mixing until light and fluffy. Slowly add the dry ingredients, mixing just until combined.
    Step 2 – Form the Cookies
    Scoop tablespoon-sized portions of dough, roll them into balls, and press an indent into each using a 1/4 teaspoon. Chill the dough balls for one hour to help the cookies maintain their shape.
    Step 3 – Bake
    Preheat the oven to 350°F (175°C). Bake the cookies in batches for 10-12 minutes. Immediately after baking, gently press the centers with the 1/4 teaspoon to redefine the indents. Use a circular cutter to reshape the cookies for a perfect round look. Let cool on a wire rack.
    Step 4 – Make the Chocolate Cherry Ganache
    Add chopped chocolate to a bowl. Heat the heavy cream until just boiling, pour it over the chocolate, and stir until smooth. Mix in the cherry preserves until well combined.
    Step 5 – Fill and Set
    Spoon about 1 teaspoon of ganache into the center of each cooled cookie. Chill for 10 minutes to allow the ganache to set. Serve and enjoy!

    My Best Tips

    Here’s what I’ve learned from making these countless times: Always measure your flour carefully preferably with a scale. Don’t skip chilling the dough it really helps them keep their shape. That 1/4 teaspoon trick for making the indents works so much better than using your thumb!

    Mix It Up

    These cookies are so versatile! Try using different chocolates or preserves to create new flavor combinations. Sometimes I’ll add holiday sprinkles or a chocolate drizzle for special occasions. A little almond extract in the ganache adds an amazing cherry-almond flavor!

    Keep Them Fresh

    These cookies stay perfect at room temperature for about 3 days in an airtight container or up to a week in the fridge. You can even freeze them for up to 2 months! I love making the dough ahead and freezing it then I can bake fresh cookies whenever the craving hits.

    Common Questions

    Yes you definitely need to chill the dough it’s crucial for perfect cookies! Store-bought cherry preserves work great in the ganache. Always use good quality chocolate bars for the ganache not chips they just don’t melt as smoothly. And while the ganache is amazing you can definitely use other fillings like chocolate spread or jam for a quick version.

    Frequently Asked Questions

    → Why do we need to chill the cookie dough?

    Chilling the dough prevents cookies from spreading too much during baking and helps maintain the thumbprint indent. The cold dough also creates a better texture, allowing cookies to stay thick and chewy.

    → Can I use regular cocoa powder instead of Dutch-process?

    While you can use regular cocoa powder, Dutch-process gives these cookies a deeper, richer chocolate flavor and darker color. If using regular cocoa, add 1/8 teaspoon of baking soda to balance the acidity.

    → What can I substitute for cherry preserves?

    You can use raspberry preserves, strawberry jam, or any fruit preserve you prefer. Just ensure it’s smooth and not too chunky to maintain the right ganache consistency. Strain if needed to remove any fruit pieces.

    → Why do my thumbprints lose their shape while baking?

    This is normal and why we re-press the indents while cookies are still hot. Make sure your initial indent is deep enough, and don’t skip chilling the dough. Using a measuring spoon helps make uniform indents.

    → Can these cookies be frozen?

    Yes, you can freeze the unfilled cookies for up to 3 months. Thaw completely at room temperature, then add the ganache filling fresh before serving. The ganache-filled cookies can be frozen but may lose some texture quality.

    Conclusion

    These special thumbprint cookies feature a fudgy chocolate cookie base filled with chocolate cherry ganache. Perfect for special occasions and chocolate lovers alike.

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    Fudgy Chocolate Cherry Thumbprint Cookies Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    Rich chocolate thumbprint cookies filled with a luxurious chocolate cherry ganache. These fudgy cookies combine dark chocolate and sweet cherries for an irresistible treat.


    Ingredients

    Units Scale

    11/2 cups (188 g) all-purpose flour, spooned and leveled.

    1/2 cup (40 g) Dutch-process cocoa powder.

    1/2 tsp baking powder.

    1/2 tsp sea salt.

    3/4 cup (168 g) unsalted butter, softened.

    3/4 cup (165 g) light brown sugar, packed.

    1/4 cup (50 g) granulated white sugar.

    2 egg yolks, at room temperature.

    1 1/2 tsp vanilla extract.

    5 oz chocolate, chopped (Endangered Species Chocolate Vibrant Cherries + Dark Chocolate).

    1/4 cup + 2 tbsp (90 ml) heavy cream.

    1/4 cup (85 g) cherry preserves.


    Instructions

    Whisk flour, cocoa powder, salt and baking powder together in medium bowl. Set aside.

    Beat butter, brown sugar, and white sugar together with electric mixer on high speed until creamy.

    Mix in egg yolks and vanilla on medium speed until light and fluffy, about 1-2 minutes.

    Add dry ingredients to wet, mix until just combined. Scoop 32 portions, roll into balls, make indent with 1/4 tsp. Chill 1 hour.

    Bake at 350°F for 9-11 minutes. Re-press centers while hot, shape with cookie cutter if desired. Cool 5 minutes on pan.

    Pour hot cream over chopped chocolate, stir until combined. Mix in cherry preserves.

    Fill each cookie with 1 teaspoon ganache. Chill 10-15 minutes to set.


  • Chocolate Raspberry Crinkle Cookies with Real Raspberries

    Chocolate Raspberry Crinkle Cookies with Real Raspberries

    I’m thrilled to share my Chocolate Raspberry Crinkle Cookies recipe with you! These cookies are pure magic combining rich dark chocolate with bright raspberry flavor. Every time I make them people can’t believe how beautiful that raspberry-sugar coating looks with its festive crackled finish.

    Cookie Magic Inside

    What makes these cookies so special is their perfect balance of chocolate and fruit. The centers stay wonderfully fudgy while the raspberry adds such a lovely natural sweetness. I love that they’re easy enough for beginners but look totally impressive!

    Gather Your Ingredients

    • Butter: 1/2 cup, softened to room temperature for easy mixing.
    • Oil: Adds moisture for a fudgy texture.
    • Brown Sugar & Granulated Sugar: Combine for sweetness and chewiness.
    • Egg: One large egg to bind the dough.
    • Vanilla Extract: 1 tsp, or replace with raspberry liqueur for extra flavor.
    • Flour: 1 3/4 cups of all-purpose flour as the dough base.
    • Cocoa Powder: 1/2 cup natural cocoa for rich chocolate flavor.
    • Baking Soda: 1 tsp to help the cookies rise and puff.
    • Salt: A pinch to balance flavors.
    • Raspberry Preserves: 1/4 cup, providing real fruit flavor.
    • Confectioners’ Sugar: For rolling, creating the signature crinkle look.
    • Freeze-Dried Raspberries: Finely ground to mix with sugar for a fruity coating.

    Creating Cookie Joy

    Prepare the Dough
    Mix softened butter, oil, and sugars until creamy. Add the egg, vanilla, and raspberry preserves. Sift in flour, cocoa powder, baking soda, and salt, mixing until a sticky dough forms.
    Chill the Dough
    Cover and refrigerate for at least 3 hours or up to 3 days. Allow the dough to rest at room temperature for 30 minutes if chilling for longer than 3 hours.
    Shape the Cookies
    Scoop 1 1/2-tablespoon portions and roll into balls. Coat generously in the raspberry-confectioners’ sugar mixture.
    Bake
    Place coated dough balls on a parchment-lined baking sheet, spacing them 2 inches apart. Bake at 350°F (175°C) for 10–12 minutes, or until cracks form. Cool for 5 minutes before transferring to a rack.

    My Best Tips

    Don’t skip chilling the dough it’s crucial for keeping their shape! Be really generous with that raspberry sugar coating it makes them so pretty. I always use natural cocoa powder for the best chocolate flavor. And try to bake these on a dry day humidity can make the coating a bit sticky.

    Keep Them Fresh

    These cookies stay perfect for about a week in an airtight container. I love making extra to freeze they keep beautifully for up to 3 months. Just give them a fresh dusting of raspberry sugar when you’re ready to serve them again.

    Make Them Your Own

    Sometimes I’ll add orange zest for a citrusy kick or throw in some white chocolate chips. You can experiment with different jams too blackberry and cherry are amazing! A drizzle of dark chocolate on top makes them look extra fancy.

    Perfect For Sharing

    These cookies always steal the show at holiday parties! That beautiful crackled coating looks so festive on cookie platters. I love serving them with hot cocoa or coffee they make any gathering feel extra special.

    Frequently Asked Questions
    → Why is chilling the dough mandatory?
    The dough needs at least 3 hours of chilling because it’s very sticky and contains raspberry preserves. Chilling firms up the butter and allows the flour to hydrate, making the dough easier to handle and preventing excessive spreading during baking.
    → Can I use different types of raspberry products?
    The recipe specifically calls for raspberry preserves in the dough and freeze-dried raspberries for the coating. Regular dried raspberries won’t work for the coating as they need to be ground into powder. Fresh raspberries would add too much moisture.
    → How do I prevent the sugar coating from melting?
    Roll the dough balls very generously in the raspberry-sugar coating before baking. If needed, you can sift additional coating over cooled cookies. The coating naturally melts somewhat during baking to create the crinkle effect.
    → Can I make these cookies ahead?
    Yes, the dough can chill for up to 3 days before baking. Unbaked cookie dough balls freeze well for 3 months (without sugar coating). Baked cookies also freeze well for up to 3 months.
    → Why use both granulated and brown sugar?
    Granulated sugar creates the crisp exterior and helps with spreading, while brown sugar adds moisture and chewiness to the interior. Together they create the perfect soft-baked yet chewy texture.

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    Chocolate Raspberry Crinkle Cookies with Real Raspberries

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    Soft-baked and chewy chocolate cookies with real raspberry preserves, rolled in a special raspberry-powdered sugar coating for extra flavor and visual appeal.


    Ingredients

    Units Scale

    1/2 cup (113g) unsalted butter, softened.

    1 Tablespoon vegetable oil, avocado oil, or olive oil.

    1/2 cup (100g) granulated sugar.

    1/2 cup (100g) packed light or dark brown sugar.

    1 large egg, at room temperature.

    1 teaspoon pure vanilla extract or raspberry liqueur.

    1 1/2 cups (188g) all-purpose flour.

    2/3 cup (56g) unsweetened natural cocoa powder.

    1 teaspoon baking soda.

    1/8 teaspoon salt.

    1/3 cup (100g) raspberry preserves.

    3/4 cup (90g) confectioners’ sugar.

    1/2 cup (13g) freeze-dried raspberries.


    Instructions

    Beat butter, oil, and sugars until fluffy, 2-3 minutes. Add egg and vanilla. Mix flour, cocoa, baking soda, and salt separately, then combine with wet ingredients and preserves.

    Cover dough and chill in refrigerator for at least 3 hours and up to 3 days.

    Let chilled dough sit at room temperature 10-20 minutes. Preheat oven to 350°F. Line baking sheets.

    Process freeze-dried raspberries into powder, sift out seeds. Mix with confectioners’ sugar.

    Roll 1.5 tablespoon dough balls, coat generously in raspberry-sugar mixture. Place 3 inches apart on sheets.

    Bake 12-14 minutes until edges set but centers soft. Cool 10 minutes on sheet, then transfer to rack.


  • Easy Cheesecake Crescent Rolls Casserole Recipe

    Easy Cheesecake Crescent Rolls Casserole Recipe

    You won’t believe the magic that happens when you combine buttery crescent rolls with a dreamy cheesecake filling! This Cheesecake Crescent Rolls Casserole is my go-to dessert when I need something quick but impressive. The first time I made it for my family game night, everyone kept coming back for ‘just one more piece.’ Now it’s the most requested dessert at our gatherings my sister even asked me to make it for her baby shower!

    Why This Recipe is Pure Gold

    As a busy mom, I love that I can throw this together in just 15 minutes of hands-on time. It’s my secret weapon for last-minute guests or when the kids are begging for something sweet. The way those layers come together the flaky crust, creamy filling, and that cinnamon-sugar topping it’s like a warm hug in dessert form!

    Let’s Gather Our Ingredients

    • Crescent Rolls: Two cans of your favorite brand they’re all good here!
    • Cream Cheese: Take it out early to soften this is so important!
    • Sugar: Just regular granulated sugar does the trick.
    • Vanilla Extract: The real stuff makes such a difference.
    • Butter: I always keep a stick out for baking emergencies.
    • Cinnamon: That magical spice that makes everything cozy.

    Let’s Make Some Magic

    First Things First
    Crank up that oven and grab your favorite baking dish. I use my trusty 9×13 that’s seen more desserts than I can count!
    Build the Base
    Here’s where those crescent rolls come in unroll them carefully and press them into the bottom. Don’t worry if it’s not perfect we’re going for rustic charm here.
    The Cheesecake Dream
    Mix up that filling until it’s silky smooth. I usually sneak a taste at this point quality control, right?
    Top it Off
    Layer on that second sheet of crescent rolls this is like tucking your filling into a cozy blanket.
    The Finishing Touch
    Brush on that melted butter and sprinkle with cinnamon sugar. This is what gives us that irresistible golden top!
    The Waiting Game
    Let it cool a bit before cutting though I totally understand if you can’t wait!

    Keeping It Fresh

    If you somehow end up with leftovers (rare in my house!), pop them in the fridge. They’ll stay good for about 5 days, but I’ve never seen them last that long! You can even freeze pieces wrapped individually perfect for those late-night sweet cravings.

    Mix It Up

    Sometimes I get creative with this recipe. Last week I added raspberry preserves amazing! My kids love when I sprinkle mini chocolate chips in the filling. And during the holidays? A handful of chopped pecans in that cinnamon-sugar topping takes it to a whole new level. Make it your own that’s half the fun!

    What Makes It Special

    There’s something about this dessert that just brings people together. Maybe it’s how the kitchen smells like a bakery while it’s in the oven, or how everyone’s eyes light up when they see those golden-brown layers. It’s comfort food at its finest, and isn’t that what home baking is all about?

    Perfect Partners

    While this casserole is heavenly on its own, I love serving it with a hot cup of coffee. For brunches, I’ll add some fresh berries on the side. And when I’m feeling extra indulgent? A drizzle of caramel sauce on top is pure bliss!

    Pro Tips from My Kitchen

    After making this countless times, I’ve learned a few tricks. Make sure that cream cheese is really soft otherwise you’ll end up with lumps. Be gentle when spreading the top layer we want those crescents intact! And don’t rush the cooling time it helps everything set up perfectly.

    Why You Need This Recipe

    This dessert has saved me so many times whether it’s unexpected company or a last-minute potluck. It’s simple enough for beginners but tastes like you spent hours in the kitchen. Plus, it’s one of those recipes that creates memories everyone who tries it seems to have a story about when they first tasted it. That’s what makes it truly special!

    A close-up of a freshly baked pastry dish filled with cream, topped with powdered sugar and two raspberries.


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    A close-up of a freshly baked pastry dish filled with cream, topped with powdered sugar and two raspberries. | myhomemaderecipe.com

    Frequently Asked Questions

    → Why do the cream cheese blocks need to be at room temperature?
    Room temperature cream cheese blends smoothly without lumps. Cold cream cheese will remain chunky and won’t mix evenly with the sugar and vanilla.
    → Can I make this ahead of time?
    Yes, you can prepare this casserole up to 24 hours ahead and store in the refrigerator before baking. Let it come to room temperature for 30 minutes before baking for best results.
    → Why press the crescent roll seams together?
    Pressing the seams creates a solid layer that prevents the cream cheese filling from leaking through and ensures even baking. It also makes for neater slicing.
    → How should I store leftovers?
    Store leftovers covered in the refrigerator for up to 5 days. The casserole contains dairy and should not be left at room temperature for extended periods.
    → Can I freeze this casserole?
    While possible, freezing isn’t recommended as the texture of both the cream cheese filling and crescent dough may change. Best enjoyed fresh or stored in the refrigerator.

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    Easy Cheesecake Crescent Rolls Casserole Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    A simple dessert casserole combining flaky crescent roll dough with creamy cheesecake filling and a buttery cinnamon-sugar topping.


    Ingredients

    Refrigerated crescent roll dough (2 cans).

    Cream cheese, softened (2 8-ounce blocks).

    Granulated sugar (1 cup).

    Vanilla extract (1 teaspoon).

    Butter, melted (1/4 cup).

    Ground cinnamon (1 tablespoon).

    Granulated sugar for topping (2 tablespoons).


    Instructions

    Preheat oven to 350°F. Grease 9×13-inch baking dish.

    Spread one can of crescent dough in dish bottom, pressing seams together.

    Beat cream cheese, 1 cup sugar, and vanilla until smooth.

    Spread cream cheese mixture evenly over dough layer.

    Place second can of crescent dough on top, pressing seams.

    Brush with melted butter, sprinkle with cinnamon-sugar mixture. Bake 30 minutes until golden.

    Cool for 20 minutes before slicing and serving.


  • Easy White Chocolate Raspberry Cheesecake Balls Recipe – My Home Made Recipe

    Easy White Chocolate Raspberry Cheesecake Balls Recipe – My Home Made Recipe

    I stumbled upon these White Chocolate Raspberry Cheesecake Balls during one of my late-night baking experiments. The silky smooth cheesecake filling bursts with fresh raspberry flavor in every bite. Wrapped in white chocolate these little treats have become my go-to dessert for everything from casual gatherings to fancy dinner parties. Trust me your friends will beg for the recipe.

    Why These Are My New Favorite Treat

    The magic of these cheesecake balls lies in their simplicity. You get all the decadence of a traditional cheesecake without turning on the oven. I love how the tart raspberries cut through the sweetness of white chocolate creating this incredible flavor balance. Plus they look absolutely gorgeous on any dessert table.

    What You Need From Your Kitchen

    • Cream Cheese: Take it out of the fridge an hour before. Room temperature cream cheese is your best friend for smooth filling.
    • Powdered Sugar: This dissolves beautifully making your filling silky smooth.
    • Vanilla Extract: Just a splash works wonders.
    • Fresh Raspberries: The star of the show. Frozen work too just make sure to drain them well.
    • White Chocolate Chips: Splurge on good quality ones. The coating makes all the difference.
    • Coconut Oil: My secret weapon for glossy chocolate coating.
    • Garnishes: Get creative with freeze dried raspberries or a white chocolate drizzle.

    Let’s Make These Together

    Mix Your Base
    Start by whipping your room temperature cream cheese until it’s fluffy. Mix in the powdered sugar and vanilla until smooth. The magic happens when you fold in those beautiful mashed raspberries. The pink swirls make my heart happy every time.
    Give it a Rest
    Pop your mixture in the fridge. This helps firm things up and makes rolling so much easier. I usually take this time to clean up and scroll through TikTok.
    Roll Them Up
    Use your tablespoon to scoop even amounts. Roll them between your palms into cute little balls. Line them up on parchment paper and let them chill in the freezer. Trust me they need to be really cold for the next step.
    Time for Their Chocolate Bath
    Melt your white chocolate slowly with a touch of coconut oil. Dip each frozen ball and watch the coating turn glossy. This is my favorite part watching them transform into little jewels.
    Make Them Pretty
    While the chocolate is still wet sprinkle on your toppings. I love using crushed freeze dried raspberries. The color is just stunning.

    Make Them Your Own

    My kitchen always turns into a sprinkle wonderland when I make these. Sometimes I dust them with gold powder for fancy dinner parties. Other times I go wild with colorful sprinkles when my nieces are visiting. The possibilities are endless and that’s what makes cooking so much fun.

    My Tried and True Secrets

    After making these countless times in my kitchen I’ve learned a few tricks. Let your cream cheese soften naturally on the counter. Microwaving makes it too soft and your filling won’t set right. Work with cold balls straight from the freezer when dipping. The chocolate sets faster and looks prettier. I always keep my white chocolate warm but not hot. Once it gets too hot it turns grainy and nobody wants that.

    Keep Them Fresh and Ready

    These little treats stay perfect in your fridge for about 5 days. I store mine in an airtight container with wax paper between layers so they don’t stick together. Planning ahead for a party? You can freeze them for up to 3 months. I love serving them on my grandmother’s vintage cake stand with fresh berries scattered around. They look stunning next to a pot of coffee or a bottle of prosecco.

    Switch Things Up

    Some weeks I swap in strawberries when they’re in season and looking irresistible at the farmers market. Dark chocolate coating works beautifully too giving you this gorgeous contrast. My vegan friends go crazy when I make these with dairy free cream cheese and white chocolate. Recently I’ve started adding crushed butter cookies into the filling talk about game changer.

    Common Questions From My Kitchen

    Running my food blog I get lots of questions about these treats. If your mixture feels too sticky pop it back in the fridge. It happens especially during summer months. When using frozen berries squeeze out all the extra moisture first. My chocolate coating trick? I keep the temperature low and steady. If you see little cracks forming your chocolate might be too hot or your balls aren’t cold enough.

    Your Party Planning Best Friend

    These cheesecake balls have saved me during busy party seasons. I make the filling and shape them whenever I have a free moment. They wait patiently in my freezer until party day. A quick dip in chocolate right before the event and they’re ready to shine. My friends think I spent hours in the kitchen the day of the party. Little do they know.

    Perfect Pairings

    My favorite way to serve these is alongside fresh mint tea or a strong espresso. The creamy filling and that pop of raspberry works magic with coffee. When I’m hosting wine nights I put them next to a crisp prosecco or rosé. Something about the bubbles and white chocolate just works. The girls in my book club absolutely adore them with their afternoon tea.

    Frequently Asked Questions

    → Can I use frozen raspberries instead of fresh?

    Fresh raspberries work best for texture, but you can use thawed frozen raspberries. Make sure to drain them well and pat dry to prevent excess moisture in the mixture.

    → How long do these cheesecake balls last?

    They’ll keep for up to 5 days in the fridge in an airtight container. You can also freeze them for up to 3 months and thaw in the fridge when ready to eat.

    → Why did my white chocolate seize up?

    White chocolate can be tricky to melt. Use short bursts in the microwave and stir frequently. Adding coconut oil helps create a smoother consistency and prevents seizing.

    → Can I make these ahead for a party?

    These balls are perfect for making ahead. Prepare them up to three days before your event and store in the fridge. The flavor actually improves after a day or two.

    → What’s the best way to coat them in chocolate?

    Keep the balls frozen while dipping them in melted chocolate. Use a fork to dip and tap off excess coating. Work quickly and return them to the fridge immediately after coating.

    Conclusion

    These delightful raspberry cheesecake balls are a simple yet elegant dessert that combines the creamy richness of cheesecake with the bright flavor of fresh raspberries, all enrobed in smooth white chocolate.

     

     

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    Easy White Chocolate Raspberry Cheesecake Balls Recipe – My Home Made Recipe

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Hannah

    Description

    No-bake cheesecake truffles filled with fresh raspberry, coated in white chocolate and topped with freeze-dried raspberry powder.


    Ingredients

    Units Scale

    → Cheesecake Filling

    8 ounces cream cheese, softened

    1/4 cup powdered sugar

    1 teaspoon vanilla extract

    1/4 cup fresh raspberries, mashed (or raspberry preserves)

    → Coating

    1 cup white chocolate chips or melting wafers

    1 tablespoon coconut oil or shortening (optional)

    → Garnish

    Freeze-dried raspberry powder or crushed freeze-dried raspberries


    Instructions

    1- Beat cream cheese, powdered sugar, and vanilla until smooth. Fold in mashed raspberries. Chill 30 minutes.

    2- Roll tablespoon-sized scoops into balls. Place on parchment-lined sheet.

    3- Freeze balls for 1 hour until firm.

    4- Melt white chocolate with coconut oil in microwave in 20-second intervals, stirring between each.

    5- Using fork or toothpick, dip frozen balls in melted chocolate. Let excess drip off.

    6- While chocolate is wet, sprinkle with raspberry powder or drizzle with extra white chocolate.

    7- Refrigerate at least 30 minutes until coating sets.


  • Homemade Cinnamon Roll Cookies – Soft & Sweet Treats

    Homemade Cinnamon Roll Cookies – Soft & Sweet Treats

    In my kitchen these Cinnamon Roll Cookies have become a treasured recipe. I love how they capture all those cozy cinnamon roll flavors in a perfect little cookie. The way the buttery dough swirls with warm cinnamon sugar reminds me of Sunday morning treats but in a delightful handheld version. Every time I bake these they fill my home with the most incredible aroma.

    What You’ll Need

    • Butter: Unsalted butter creates a tender and flavorful base for the dough.
    • Flour: All-purpose flour provides structure for the cookies.
    • Sugar: Both granulated sugar and brown sugar are essential for sweetness and texture.
    • Cinnamon: Ground cinnamon adds that warm, comforting flavor to the filling.
    • Vanilla Extract: Enhances the overall flavor of the cookies.
    • Milk: A little milk helps create the smooth glaze for finishing.

    Let’s Start Baking

    First Steps
    Cream butter, sugar, and vanilla until light and fluffy to create the perfect base.
    Rolling Time
    Roll the dough gently into a perfect square before adding the cinnamon sugar filling.
    Wrap and Chill
    Roll up like a jelly roll and refrigerate; chilling makes all the difference.

    Making Cookie Magic

    Slicing the Dough
    After chilling, slice to reveal perfect swirls.
    Baking
    Bake for 10-12 minutes until golden; the house will smell amazing as they cool.
    Glazing
    Once cool, drizzle with a sweet glaze for that cinnamon roll look.

    My Baking Secrets

    Chilling is Key
    Ensure the dough chills well for easier slicing and perfect shapes.
    Even Dough
    Turn the log periodically in the fridge to maintain roundness.
    Glazing Patience
    Wait until cookies are completely cool before glazing to avoid melting.
    Freezing Extra
    Freeze extra dough logs for instant cookies whenever needed.

    Keeping Them Fresh

    These cookies stay wonderful in an airtight container for about five days. When I’m planning ahead I’ll freeze either the baked cookies without glaze or the dough logs. They taste just as fresh when thawed and glazed later.

    More Than Just Cookies

    I love sharing these cookies with friends and family. They’re perfect for holiday platters or afternoon coffee dates. Something about their swirled design and warm cinnamon flavor brings smiles to everyone’s faces.

    Sharing the Love

    When sending these cookies to loved ones I wrap them carefully between layers of parchment paper. A pretty tin and sweet note make them feel extra special. They travel surprisingly well with proper packing.

    A Special Touch

    These cookies bring back memories of weekend mornings at the bakery but with their own unique charm. Whether for special celebrations or just because they never fail to make any moment feel a bit more special.

    Frequently Asked Questions

    → Why did my cookies lose their shape?
    Rotate the dough log during chilling to maintain roundness. Use a paper towel tube as a mold, and reshape hot cookies with a round cookie cutter right after baking.
    → Can I make these ahead?
    The dough log can be frozen for up to 3 months. Wrap well in plastic wrap and defrost overnight in the fridge before slicing and baking.
    → Why isn’t my glaze setting properly?
    Make sure cookies are completely cool before glazing. Hot cookies will absorb the glaze instead of letting it set on top.
    → How thick should I slice the cookies?
    Slice the chilled dough log into 1/2-inch thick pieces using a sharp, warm knife for clean cuts and even baking.
    → Can I add other flavors?
    While traditional cinnamon is classic, you can experiment with other spices like nutmeg or cardamom, or add orange zest to the filling.