They’re Lovin’ It! Here’s what They’re Sayin’:

“Your cake was seriously aaaaaaaamazing and on top of that, it’s beyond gorgeous!!!!”

—JULIANNE

This Cranberry Cake is one of my fave original creations. I remember testing this recipe about 10 times in the span of 5 days. My husband ate a lot of this cake, and let me tell you, he adored it. At a certain point, he got sick of it but I’m sure you won’t boos. It’s a legit hit for the holiday season.

What makes this special is its an original creation that has a beautifully festive topping of caramelized cranberries and raspberries.  The inside is the real beauty, thanks to the gorgeous berry swirl design that dances through the entire cake.  The best part is eating it! The tender pound cake has hints of cinnamon and vanilla and a tart, sweet, and fruity flavor that’s out of this world.

The Lowdown of This Cranberry Bundt Cake Recipe

Cuisine Inspiration: Southern Vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with some ingredient swaps.

Key Flavor: A classic buttery, rich pound cake with prominent cranberry flavor throughout.

Skill Level: Intermediate

Ingredients to Make a Cranberry Bundt Cake

• Unsalted butter: Butter adds so much richness to the cake and the fruit topping that bakes into the top of the cake y’all.
• Sugar: Use light brown sugar to sweeten the fruit topping for the cake while granulated sugar beaten into the butter tenderizes and sweetens the cake. Add some powdered sugar over the top for a simple garnish.
• Cinnamon: This spice adds perfectly balanced warmth to the cake and fruit topping.
• Fresh raspberries and cranberries: Fresh berries with brown sugar and butter cook into the top of the cake creating a natural fruit topping.
• Eggs: This cake uses quite a few eggs giving the cake its structure and stability. Make sure your eggs are at room temperature before mixing.
• Cake lour: This recipe keeps things light with cake flour. I recommend sifting it so it mixes easily into the cake batter.
• Salt: A bit of salt brings together all the flavors and balances everything out.
• Sour cream: The key (and my secret ingredient) for making moist pound cakes.
• Vanilla extract: Use pure vanilla extract for the best aromatic flavor boos!
• Raspberry jam: Used to create the pink swirl seen in the cake. Seedless works best so that it blends smoothly into the cake batter.
• Red food coloring: Gives the swirl portion a bit more vibrant color.

How to Make Cranberry Bundt Cake

Step 1: Layer the Fruit In Your Pan

1

Add the melted butter to the bottom of the Bundt pan and top with three-quarters cup of the brown sugar and the cinnamon.

2

Spread the raspberries and cranberries over the brown sugar evenly and carefully pat them down inside the pan.

3

Cover the berries with the remaining brown sugar.

Step 2: Let’s Mix the Cake

4

Add the butter to the bowl of your stand mixer and beat on high speed for a minute.

5

Slowly add the granulated sugar to the bowl and beat for five minutes. At this point, the mixture should be very pale yellow and fluffy.

6

Add the eggs one at a time.

7

Mix well after you add each one and scrape down the side and bottom of the bowl as needed.

8

Whisk together the flour, cinnamon, and salt.

9

Add the flour to the bowl in two batches using the lowest speed of your mixer. Be careful not to overbeat the batter y’all!

10

Add the sour cream and vanilla extract to the bowl.

11

Scrape down the side and bottom of the bowl and mix the batter just until everything is combined. Be careful not to over-mix.

Step 3: Swirl it Up!

12

Remove about a cup of the batter from the mixing bowl and place it in a small bowl.

13

Add the melted raspberry jam and red food coloring to the bowl.

14

Mix until smooth and evenly colored.

Step 4: Assemble the Cake and Bake!

15

Evenly pour about a third of the plain batter into the Bundt pan over the berries.

16

Add half of the swirl batter on top.

17

Add another third of the plain batter and the remaining swirl batter on top. End with the remaining third of the plain batter on top.

18

Bake in preheated oven for 1 hour and 15 to 25 minutes or until a toothpick inserted into the top of the cake comes out clean.

Step 5: Cool then Serve It Up

19

Remove the cake from the oven and let it cool in the pan for only 5 to 7 minutes. Invert the cake onto a serving plate to finish cooling. If any berries stick to the pan use a butter knife to remove them and place them back on top of the cake.

20

Lightly cover the cake with foil or plastic wrap so it does not dry out. Let the juices settle. If you want to speed up this process you can place the cake in the refrigerator.

What to Serve with Cranberry Pound Cake

• Dollop it Up: A slice of this cake tastes even better with a generous dollop of whipped cream.
• A La Mode: Add a scoop of ice cream! For more raspberry flavor serve it up with a scoop of raspberry ice cream or keep it low key and classic with vanilla ice cream.
• Want more fruit? Add a spoonful of this easy berry sauce over the top!
• Holiday Menu: The perfect end to your holiday meal with all the trimmings including glazed cornish hens, baked candied yams, green bean casserole, and pumpkin cornbread.

Meal Plan: Christmas Dinner with Cranberry Bundt Cake Dessert

This carrot ginger soup is a great way to start your delish dinner. It’s creamy and warming with that ginger spice.

These pomegranate short ribs are a wonderful unique addition to the holiday menu as your main dish.

Serve this potato gratin which is creamy, cheesy and super flavorful.

These cheddar and rosemary rolls are so yummy for your holiday meal and perfect before you serve your cranberry bundt cake up.

Recipe Substitutions

• Salted Butter. Baking with unsalted butter is best because you have more control over the amount of salt. But honestly, you can still grab salted butter and use it. Just omit that salt boos.
• Fresh Cranberries. Fresh cranberries are only available in the fall months but you can easily swap them for frozen if that’s all that’s available. However, I’d recommend sticking with fresh raspberries as frozen raspberries generally contain a lot more water.
• Raspberries: Swap in some strawberries here if you want. It will still taste amazing.
• Brown Sugar: If you don’t have any lying around, make your own brown sugar with granulated sugar and molasses.

Recipe Variations and Additions

• Add Some Nuts. Stir in chopped pecans or walnuts into your cake batter or add them along with the fruit in the pan.
• Gluten-Free: Swap in your fave 1:1 ratio gluten-free baking flour here. The texture may change slightly but it will still taste bomb y’all.
• Citrus Zest. Add some grated lemon or orange zest to the fruit topping and cake batter for a burst of citrus. It sings y’all.
• Use Different Berries. Swap the cranberries or raspberries with any berries you enjoy. This gives you lots of flexibility for seasonality. Larger berries such as blackberries and strawberries can be cut into smaller pieces.

Expert Tips and Tricks for Making the Best Cranberry Pound Cake

• Room Temperature Ingredients: The eggs, butter, and sour cream should all be at room temperature before mixing the cake together. It’s a game changer. This allows for the ingredients to mix together properly and smoothly, ensuring the cake cooks up with the desired outcome. We want that crumb to be popping.
• Take your time will creaming: If you ain’t got time to devote to creaming, you ain’t got time to make this cake. This is not a place to save time. Make sure you cream the butter and sugar long enough for it to be light and fluffy. Creaming the butter and sugar adds air to them and contributes to the height of the cake.
• Don’t Over Mix the Batter: Once you add the flour to the batter it’s important to only mix long enough to bring all the ingredients together. Over-mixing may make your cake a bit dry and tough. We don’t want no dry cake.
• Grease It Up: Because we have an upside down topping, make sure you really grease it up. My cake release is the best thing to use.
• Cool in the Pan for a Short Time: The butter, sugar, and fruit mixture will get sticky as it cools which may make it harder to get the cake out of the pan. Cool in the pan for 5-7 minutes to give it time to set and then invert the cake to let it finish cooling.
• Bake in Preheated Oven: A preheated oven is essential to even cooking and the outcome of your cake. A good 15-20 minutes or so will usually do the trick.

How to Store Cranberry Bundt Cake

The flavors of this cake do tend to improve as the cake sits as the juices from the fruit soak into the cake. I recommend making this cake no more than one day in advance for the best presentation.

Here’s how to store your cake to ensure it keeps fresh as long as possible. Cool the cake completely and then wrap it in plastic wrap. Keep it at room temperature, but someplace that’s cool and away from sunlight for up to three days. For longer storage, place the wrapped or covered cake in the refrigerator. This can extend its freshness for up to a week. However, refrigeration can dry out the cake.

How long will cranberry bundt cake last?

At room temp, the cake will stay fresh for 2-3 days.

Can I freeze cranberry pound cake?

Yep boos, you can! Once the cake is completely cooled double, wrap it in plastic wrap and then in aluminum foil. Store it in the freezer for up to three months. Thaw it out on the counter and serve at room temperature. The fruit topping may be a bit stickier and messier after freezing, so this is only recommended for preserving the cake.

Frequently Asked Questions

Let me tell you something about this Cranberry Bundt Cake boos – it’s not just a cake, it’s a showstopper! Each slice is a little piece of heaven with those zingy cranberries popping with tartness, all cozied up next to sweet, sweet raspberries. And baby, that pink ribbon swirl? It’s not just delicious, it’s a whole mood. Trust me, this one’s going to have everyone talking!

More Best Pound Cake Recipes

• Kentucky Butter Cake
• Cranberry Orange Cake
• Sour Cream Pound Cake
• Almond Pound Cake
• Brown Sugar Pound Cake
• Peach Cobbler Pound Cake

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Cranberry Bundt Cake

This cranberry bundt cake combines the rich, buttery flavor of a traditional pound cake with cranberries and raspberries. Each bite is infused with a sweet and tart flavor that's divine and ribbons of pink swirls dance through the cake.

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 20 -24 servings

Calories 412kcal

Author Jocelyn Delk Adams

Equipment

• 1 Stand mixer
• 1 mixing bowl
• 1 12 cup bundt pan

Ingredients

Berry Top

• 3 tablespoons unsalted butter melted
• 1 cup packed light brown sugar divided
• ¼ teaspoon ground cinnamon
• 1 ¼ cups fresh raspberries
• 1 ¼ cups fresh cranberries

Cake

• 1 ½ cups unsalted butter, room temperature 3 sticks
• 2 ¾ cups granulated sugar
• 6 large eggs room temperature
• 3 cups cake flour sifted
• 1 ¼ teaspoons ground cinnamon
• 1 teaspoon salt
• 1 cup sour cream room temperature
• 1 tablespoon vanilla extract
• Confectioners’ sugar for dusting optional

Swirl

• 3 tablespoons seedless raspberry jam melted
• 3-4 drops red food coloring

Instructions

For the Top

• Preheat your oven to 325ºF. Prepare a 12-cup Bundt pan with the nonstick method of your choice.
• Add the melted butter to bottom of the Bundt pan. Cover the butter with 3/4 cup of the brown sugar and the cinnamon.
• Evenly spread the raspberries and cranberries over the brown sugar, covering the entire area. Carefully pat down the berries inside the pan.
• Cover the berries with the remaining 1/4 cup of brown sugar. Set aside.

For the Cake

• In the bowl of your stand mixer fitted with the whisk attachment, add the butter and beat on high speed for 1 minute. Slowly add the granulated sugar. Cream together for an additional 5 minutes, until very pale yellow and fluffy. Add the eggs 1 at a time. combining well after each addition and scraping down the side and bottom of the bowl as needed.
• In a separate medium bowl, whisk together the flour, cinnamon, and salt. Turn your mixer down to its lowest speed and slowly add the flour mixture in 2 batches. Be careful not to overbeat. Add the sour cream and vanilla extract. Scrape down the side and bottom of the bowl and mix the batter until just combined. Be careful not to overmix.

For the Swirl

• Remove 1 cup of the batter from the mixing bowl and add it to a separate small bowl.
• Stir in the melted raspberry jam and red food coloring and whisk until smooth. Set aside.

To Assemble

• Evenly pour 1/3 of the plain batter into the Bundt pan over the berries. Add 1/2 of the swirl batter on top. Add another 1/3 of the plain batter and the remaining swirl batter on top. Then add the remaining 1/3 of the plain batter on top.
• Bake for 1 hour and 15 to 25 minutes, or until a toothpick inserted into the top of cake comes out clean.
• Remove the cake from the oven. Let cool for only 5 to 7 minutes, then carefully invert the cake onto a serving plate to finish cooling. If any berries stick to the pan, carefully use a butter knife to remove them and place them back on top of the cake. Lightly cover the cake with foil or plastic wrap so it does not dry out. Let the juices settle (to speed this process, you can refrigerate).
• If using, garnish with a small sprinkling of confectioners’ sugar. Serve.

Notes

To melt the raspberry jam, place it in a microwave-safe bowl and heat for 20 to 30 seconds until it is runny and thin.

To catch any juices that may drip while the cake bakes, add a sheet of parchment paper or foil on a shelf below the Bundt pan.

The eggs, butter, and sour cream should all be at room temperature before mixing the cake together. This allows for the ingredients to mix together properly and smoothly ensuring the cake cooks up with the desired outcome.

Make sure you cream the butter and sugar long enough for it to be light and fluffy. A stand mixer makes this more simple than an electric mixer but isn’t required. Creaming the butter and sugar adds air to them and contributes to the height of the cake.

Once you add the flour to the batter it’s important to only mix long enough to bring all the ingredients together. Over-mixing may make your cake a bit dry and tough.

The butter, sugar, and fruit mixture will get sticky as it cools which may make it harder to get the cake out of the pan. Cool in the pan for 5-7 minutes to give it time to set and then invert the cake to let it finish cooling.

A preheated oven is essential to even cooking and the outcome of your cake. A good 15-20 minutes or so will usually do the trick.

Nutrition

Calories: 412kcal | Carbohydrates: 57g | Protein: 4g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 146mg | Potassium: 93mg | Fiber: 1g | Sugar: 41g | Vitamin A: 628IU | Vitamin C: 3mg | Calcium: 40mg | Iron: 1mg

The post Cranberry Bundt Cake appeared first on Grandbaby Cakes.

The Lowdown on This Gingerbread Bundt Cake

Your holiday season ain’t complete without a slice of this delicious Gingerbread Cake Recipe, boos!

It starts off with the most moist and just-right spiced gingerbread batter that makes the best textured cake your taste buds will ever meet.

Then, there’s this simple, sweet maple syrup glaze kissed that just flows over the top, taking all those scrumptious cake flavors to new heights! Get at it y’all!

Ingredients you’ll need to make Gingerbread Bundt Cake

For the Cake

• Spices: Ginger, cinnamon, allspice, and cloves are the key spices that are essential to creating the true essence and flavor of gingerbread.
• Butter: Adds a wonderful richness and fat to the cake. 
• Molasses and Brown Sugar: This gingerbread bundt cake recipe has a double dose of molasses flavor from both the cup of molasses and the brown sugar that has molasses in it. Seriously the depth of flavor is amazing boos!
• Granulated Sugar: For extra sweetness.
• Eggs: Room temp is the way to go for smooth mixing and a tender crumb.
• Buttermilk: Adds moisture and just the right tang to balance all the sweetness.
• Flour: All-purpose is the go-to here.
• Baking soda and salt: The baking soda guarantees a perfect rise while the salt enhances the flavors. Make sure your baking soda is fresh!
• Vanilla extract: Gives the cake a naturally sweet, creamy, and warm essence that brings everything together.

For the Glaze

• Confectioner’s Sugar: The base for a silky, sweet drizzle.
• Maple Syrup: Brings natural sweetness and richness to the glaze.
• Milk: Helps thin out the glaze to the perfect consistency. Any milk will do, but whole milk gives it that extra creamy touch.
• Sugared Cranberries and Fresh Mint (Optional): The garnish that takes this old fashioned gingerbread cake to holiday centerpiece level!

How to make Gingerbread Bundt Cake

Step 1: Mix the Batter and Bake

1

Add butter, both sugars and molasses to the bowl of your stand mixer and beat on high speed until light and fluffy.

2

Add in eggs one at a time and mix until well incorporated.

3

Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.

4

Pour in buttermilk and vanilla.

5

Mix until smooth.

6

Pour cake batter into prepared pan and bake until a toothpick inserted into the center comes out mostly clean.

Step 2: Whisk the Glaze

7

Add confectioner’s sugar, maple syrup and milk to a bowl.

8

Whisk until glaze is pourable but not too thin. Add more milk or syrup if needed.

Step 3: Glaze the Cake and Decorate It!

9

Drizzle glaze over cooled cake.

10

Garnish with sugared cranberries and mint if desired.

What to serve with old fashioned gingerbread cake

• Gingerbread pound cake is perfect for the winter holidays y’all! And honestly, you could just curl up on the couch and devour it by yourself. But to share this showstopper, serve at the end of Christmas dinner or any holiday dinner parties you have planned. It’s perfect after your turkey and turkey gravy or honey glazed ham dinner!
• Serve it with your favorite holiday beverage like this a sugar cookie martini, Christmas punch, or homemade eggnog.
• For extra indulgence, add a scoop of cookie butter ice cream, vanilla ice cream, apple pie ice cream, or homemade whipped cream.

Menu Option: Dinner With Gingerbread Bundt Cake

My pomegranate braised short ribs are tender, insanely flavorful, fall of the bone perfection! It’s a dish that’s sure to impress on your xmas dinner.

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

These green beans are slow simmered with smoked turkey necks. SO good y’all!

My yeast rolls are the real deal! Golden on top and fluffy and soft on the inside for a buttery smooth texture and taste. Perfect for soaking all the juices of the short ribs.

Recipe Substitutions

• Swap the Maple Syrup: If you don’t have maple syrup for the glaze you can use a teaspoon of vanilla extract instead.
• Buttermilk: Mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for 5 minutes. Boom, homemade buttermilk!
• Spices: Don’t have cloves or allspice? Use a pinch of nutmeg or double up on the cinnamon. Pumpkin pie spice works great in a pinch too!
• Butter: I use unsalted, but salted butter is ok if that’s what you’ve got. Just cut back or skip the added salt in the cake.

Recipe Variations and Additions

• Swap the Vanilla Glaze: This gingerbread bundt cake will also taste bomb with a cream cheese glaze or even a caramel glaze. Another option is to dust it with powdered sugar for a slightly less sweet version of the cake.
• Add Some Nuts: Chopped nuts like walnuts or pecans can add a crunchy texture and nutty flavor.
• Chocolate Chips: Add dark or semi-sweet chocolate chips or chunks to your cake batter. The kiddos love ’em!
• Make It Mini: Use mini Bundt pans or cupcake molds for individual servings. Perfect for holiday parties or gifting!

Expert Tips and Tricks for making the best gingerbread bundt cake recipe

1. Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
2. Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
3. Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
4. Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull ’em out of the fridge about an hour before you get started.
5. Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

How to store Gingerbread Bundt Cake

Make sure the cake is at room temperature and then wrap it tightly with plastic wrap or aluminum foil to seal the cake. Place it in a cool, dry place, away from sunlight.

You can store the cake glazed or not using any of these methods, but the glaze may get a lil’ sticky in storage. If you decide to store the glaze separately, do it in the fridge. It’s ready to drizzle when you are boo!

How long will Gingerbread Bundt Cake last?

Stored properly at room temp, this cake will stay fresh and fabulous for about 3-4 days. If you’re keeping it in the fridge, it can stretch to a week. Just let it come to room temp before serving!

Can I freeze spiced gingerbread cake?

Yep you sure can boo! Wrap the fully cooled cake in plastic and foil and freeze it for up to three months. Allow the cake to thaw in the fridge overnight, then bring it to room temperature before serving.

Frequently asked questions

This Gingerbread Bundt Cake is the holiday MVP! It’s moist, spiced just right, drizzled with that dreamy maple glaze, and pretty enough to make your dessert table jealous. So grab your Bundt pan and get bakin’ boos! If you don’t try it, don’t blame me when Santa skips your house. Just sayin’!

More Gingerbread Recipes

• Gingerbread Crinkle Cookies
• Gingerbread Cupcakes
• Gingerbread Pancakes
• Gingerbread Bread Pudding

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Gingerbread Cake Recipe

This Delicious Gingerbread Cake Recipe begins from a moist and perfectly spiced gingerbread batter and is topped with a simple glaze and optional sugared cranberries!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 16 servings

Calories 414kcal

Author Jocelyn Delk Adams

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

Ingredients

For the Pound Cake

• 1 cup unsalted butter room temperature
• 1 cup light brown sugar packed
• 1 cup granulated sugar
• 1 cup molasses
• 4 large eggs room temperature
• 3 cups all-purpose flour sifted
• 2 tbsp ground ginger
• 2 tsp ground cinnamon
• 1 tsp baking soda
• 1 tsp salt
• 1/2 tsp ground allspice
• 1/2 tsp ground cloves
• 1 cup buttermilk room temp
• 1 1/2 tbsp pure vanilla extract

For the Glaze

• 1 cup confectioner’s sugar
• 1 tbsp pure maple syrup
• 1/2 tbsp milk
• cranberries or sugared cranberries, optional for garnish
• fresh mint leaves optional for garnish

US Customary – Metric

Instructions

For the Cake

• Preheat your oven to 350 degrees and spray a 12-cup Bundt pan with non-stick baking spray or grease with shortening/butter and flour and set aside.
• In the bowl of your stand mixer, add together butter, both sugars and molasses and beat on high speed until light and fluffy for about 5 minutes.
• Next, add in eggs one at a time and mix until well incorporated.
• Slow mixer to lowest speed and carefully add flour, ginger, cinnamon, baking soda, salt, allspice, and cloves in increments and mix until well combined.  
• Lastly mix in buttermilk and vanilla until smooth.
• Pour cake batter into prepared pan and bake for 50-60 minutes or until a toothpick inserted into the center comes out mostly clean.  
• Remove cake from oven and allow to cool for 10 minutes, then invert cake into cooling rack or serving plate, cool until room temperature, then prepare glaze.

For the Glaze

• Once cake is completely cooled, whisk together confectioner’s sugar, maple syrup and milk. Add more milk or syrup if needed. Glaze should be pourable but not too thin.
• Drizzle glaze over cooled cake. Garnish with sugared cranberries and mint if desired.

Video

Notes

• Prep Your Bundt Pan: Be sure to coat all the nooks and crannies in your pan with butter or shortening to prevent the cake from sticking. Then dust it lightly with flour before adding the batter.
• Use Fresh Spices: The flavor of this cake relies on the spices so it’s essential to use fresh spices for a more vibrant and robust flavor.
• Cool the Cake in the Pan: When it first comes out of the oven the cake is quite delicate so giving it a brief amount of time to cool in the pan helps set it up. It will be easier to remove it from the cake pan while maintaining its structure.
• Use Room Temperature Ingredients: Butter, buttermilk, and eggs mix together so much smoother when they’re at room temp. Pull ’em out of the fridge about an hour before you get started.
• Don’t Overmix: Once you add the flour be sure you only mix long enough to bring the ingredients together. Too much mixing may result in a dense and tough cake.

Nutrition

Calories: 414kcal | Carbohydrates: 69g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 73mg | Sodium: 270mg | Potassium: 404mg | Fiber: 1g | Sugar: 50g | Vitamin A: 440IU | Calcium: 93mg | Iron: 2.6mg

The post Gingerbread Bundt Cake appeared first on Grandbaby Cakes.

The Lowdown on This Eggnog Cake

If y’all love eggnog like I do, this Eggnog Cake is about to blow ya mind! Think all that creamy, spiced goodness baked into the softest, butteriest eggnog pound cake you’ve ever tasted. And I ain’t stopping there boos! I give it a lil’ extra love with a warm butter rum sauce that seeps into every nook and cranny. Yeah… It tastes as good as it sounds.

My pound cake collection is getting pretty crowded, but you know I couldn’t go without one more, and this Eggnog Cake recipe is just the one to polish off the holiday season! Y’all my pound cake game is always on point, and is the best on the web. And when you have as many as I do, you gotta keep jazzing them up and making each better than the last.

There is SO much magic when you combine a Buttered Rum with an Eggnog cake. The two flavors meld, to the point where you wonder why they were never put together in the very first place. And because I’m the Queen of pound cakes, I made this genius idea the real thing! Get into it.

Ingredients you’ll need to make an Eggnog Cake

For the Cake

• Unsalted Butter: I love to start with high-quality butter when making pound cakes and bundt cakes. The butter is such an important ingredient and starts the true foundation for the entire recipe. Since this is a holiday cake, I like to use European-style butter with a higher fat content and less water. It makes a difference in richness, especially when it is mixed with sugar.
• Granulated Sugar: Gives the cake its sweetness and helps it stay moist.
• Eggs: These bad boys bring structure and richness.
• Cake Flour: I swear by cake flour for my pound cakes, y’all. It keeps the texture tender and light since it develops less gluten.
• Eggnog: The eggnog flavor in this cake is undeniable! Make sure you get a high-quality one. Here is a list of eggnogs I found or you can make your own homemade eggnog if you’d like.
• Pure Vanilla Extract: Adds that cozy warmth and rounds out the flavors. Use the real deal for the best flavor, no imitation allowed!
• Ground Nutmeg: Just a touch gives that classic eggnog spice.
• Powdered Sugar: The perfect finishing touch sprinkled on top for that snowy holiday look.

For the Glaze

• Unsalted Butter: Melts down for that rich, velvety base.
• Water: Helps thin the sauce just right.
• Granulated Sugar: Sweetens up the sauce and gives it that syrupy consistency.
• Rum: It wouldn’t be a buttered rum glaze without rum! It adds a warm, boozy kick.

How to make Eggnog Cake

Step 1: Mix the Cake Batter and Bake It Up!

1

Cream together the butter, granulated sugar, and salt on high speed until the mixture is light and fluffy.

2

Add in the eggs, one at a time, and mix after adding each until it’s well incorporated into the butter and sugar mixture.

3

Add the flour followed by the eggnog, vanilla extract, and nutmeg.

4

Mix on low speed just until mixed.

5

Pour the cake batter into a prepared bundt pan and bake until a toothpick inserted into the center comes out moist but mostly clean.

6

Cool the cake in the pan and then invert the cake onto a cooling rack.

Step 2: Make the Glaze and Glaze the Cake

7

Add the butter, water, sugar, and rum to a saucepan and bring to a boil.

8

Stir to dissolve the sugar and allow the ingredients to combine.

9

Poke the cake all over its surface and then pour the sauce over the cake allowing it to seep into the cake.

10

Sprinkle the cake with powdered sugar after the buttered rum sauce has soaked into the cake.

What to serve with rum eggnog cake

• Add Some Fruit. Fresh berries would make a simple garnish and addition to your holiday pound cake.
• Holiday Garnish. Decorate it with sprigs of mint or rosemary and some fresh or sugared cranberries.
• Holiday Sippers. Enjoy your slice of eggnog cake along with a mug of French Hot Chocolate, Apple Cider, Hot Buttered Rum, or Christmas Punch.
• Creamy Topping. If you’re craving a bit of creaminess to top your pound cake add a spoonful of homemade whipped cream or vanilla ice cream.

Menu Option: Holiday Dinner With Eggnog Cake

This prosciutto wrapped beef roast is slathered in a mixture of pesto and sundried tomatoes and cooked to perfection. You’ll start your dinner with the best main dish, and end with the best pound cake!

These scalloped potatoes are made with layers of tender potatoes and a rich, creamy, aromatic sauce.

My roasted butternut squash is baked in a savory yet sweet maple syrup until tender and perfectly caramelized.

These garlic cheddar biscuits are the perfect copycat for the famous Cheddar Bay Biscuits online! They’re insanely easy to make as well.

Recipe Substitutions

• More Rum Flavor. Replace some of the water in the buttered rum sauce recipe with more rum. You can also use a dark rum which has a more intense flavor than a light colored rum.
• Cake Flour: For a gluten-free version, use a 1:1 gluten-free baking flour that’s made for cakes. Bob’s Red Mill or King Arthur’s gluten-free options, just to name a few.
• Different Glaze: I love the rum glaze with the eggnog but you could also swap it for a different glaze such as this brown butter glaze.
• Swap the Rum. Instead of rum, you can make the glaze with bourbon or tequila instead! Both would be great with the buttery, sugary flavor of the glaze and the eggnog pound cake.

Recipe Variations and Additions

• Alcohol-Free: While the alcohol cooks off while the cake bakes, I understand completely if you’d rather use an alcohol-free option. Replace the rum with rum extract which you can usually find in the baking aisle with your baking ingredients. I suggest starting with about a tablespoon of extract and then adjusting from there to reach the desired flavor.
• Nuts: Stir in some chopped pecans into the buttered rum glaze to make it into a buttered rum topping!
• Nutmeg in the Sauce: Stir a pinch of nutmeg into the butter rum sauce to double down on those warm holiday vibes.
• Chocolate: Double down on the indulgence, boos! Toss some semisweet chocolate chips into the batter.

Expert Tips and Tricks for making the best eggnog cake recipe

1. Room Temp is Key: I can’t stress this enough in all my pound cake recipes boos, make sure your butter and eggs are at room temperature! You don’t want cold ingredients messing up with the texture of this gorgeous rum eggnog cake.
2. Cream It Like You Mean It: Don’t rush the creaming step! Beat the butter, sugar, and salt until it’s light and fluffy. It should look almost whipped. This adds air to the batter, which means a lighter and taller cake.
3. Sift That Flour: Even if your cake flour looks fine, sift it anyway. It keeps the batter lump-free and helps the cake bake up nice and soft.
4. Slow and Steady for the Sauce: When pouring the buttered rum glaze over the warm cake, go slow and do it in intervals. This way, the cake has time to soak up all that goodness instead of it pooling at the bottom.

How to store Eggnog Cake

First things first, patience is key! Let that beautiful cake cool all the way down before you even think about wrapping it up. This is crucial y’all, because it stops any extra moisture from getting all cozy inside your storage container.

Now, for the wrapping – it’s a two-step process: first, snug it up in plastic wrap, then give it an extra layer of love with aluminum foil. This keeps the air out and the freshness in. If you’ve got an airtight cake container, even better boos!

How long will Eggnog Cake last?

Store it at room temp for up to three days or in the fridge for up to a week. The key to making it last longer is wrapping it up properly!

Can I freeze eggnog pound cake?

Yep! If you want to bake the cake ahead of time you can freeze the entire cake after baking it. Wrap it up very well with plastic wrap and foil and store it in the freezer for up to a month. Allow the cake to thaw out on the counter overnight and then add the buttered rum glaze.

Frequently asked questions

The simplicity of this eggnog cake recipe with buttered rum glaze is what makes it so perfect! Its classic eggnog flavor makes it the perfect dessert for your holiday menu, a winter bake sale, and even to give as a gift. Bring it to a holiday potluck and you’ll be the hit of the party no doubt boos!

More Eggnog Recipes

• Eggnog Pancakes
• Eggnog Cookies
• Eggnog French Toast
• Homemade Eggnog

Print

Buttered Rum Eggnog Cake Recipe

This moist and perfectly spiced Eggnog Cake Recipe gets jazzed up with a sensational buttered rum sauce that soaks into every bite! It's the perfect holiday cake for dinner and parties.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 16 servings

Calories 485kcal

Author Jocelyn Delk Adams

Equipment

• Crown Bundt Pan
• 1 Stand mixer

Ingredients

For the Cake:

• 1 ½ cups unsalted butter room temperature
• 2 ½ cups granulated sugar
• 1 teaspoon salt
• 5 large eggs room temperature
• 3 cups sifted cake flour
• ½ cup eggnog
• 2 teaspoons pure vanilla extract
• ½ teaspoon ground nutmeg

For the Butter Rum Sauce:

• ½ cup unsalted butter
• ¼ cup water
• ¾ cup granulated sugar
• ¼ cup rum
• Powdered Sugar for garnish

US Customary – Metric

Instructions

For the Cake:

• Preheat your oven to 315 degrees and prepare your 12 cup bundt pan with shortening and flour or non-stick baking spray.
• In your mixer bowl, cream together butter, granulated sugar and salt on high speed until light and fluffy for 5 minutes.
• Next add in eggs, one at a time, and mix until well incorporated.
• Slow mixer to lowest speed and carefully add in flour then eggnog, vanilla extract and nutmeg and mix until just combined.
• Pour cake batter into bundt pan and bake for 65-75 minutes or until a toothpick inserted into the center comes out moist but mostly clean. Towards the end of baking, begin the butter rum sauce below.

For the Butter Rum Sauce:

• Add butter, water, sugar and rum into a pot and bring to a boil.  You are looking for the sauce to be the consistency of a light syrup that’s not too thick. Once everything is combined, turn off the heat.
• Remove cake from the oven and poke holes into the cake while still in the pan. Pour 3/4s of the sauce over the cake allowing it to seep into the cake. Take your time doing this and do it in intervals allowing the liquid to soak in before adding more.
• Once completely soaked in, flip the cake out of the pan and brush the remaining sauce over the top of it then sprinkle with powdered sugar.

Notes

• Room Temp is Key: I can’t stress this enough in all my pound cake recipes boos, make sure your butter and eggs are at room temperature! You don’t want cold ingredients messing up with the texture of this gorgeous rum eggnog cake.
• Cream It Like You Mean It: Don’t rush the creaming step! Beat the butter, sugar, and salt until it’s light and fluffy. It should look almost whipped. This adds air to the batter, which means a lighter and taller cake.
• Sift That Flour: Even if your cake flour looks fine, sift it anyway. It keeps the batter lump-free and helps the cake bake up nice and soft.
• Slow and Steady for the Sauce: When pouring the buttered rum glaze over the warm cake, go slow and do it in intervals. This way, the cake has time to soak up all that goodness instead of it pooling at the bottom.

Nutrition

Calories: 485kcal | Carbohydrates: 58g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 123mg | Sodium: 176mg | Potassium: 63mg | Sugar: 41g | Vitamin A: 810IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 0.5mg

The post Eggnog Cake appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Baked this cake for Christmas and received requests for more! So delicious!”

—REBECCA

It’s the most wonderful time of the year!!!  My Christmas music is on full blast with my fave Christmas music (hey Jackson 5) on repeat, and my house is feeling so festive and holiday ready.  My baking is also in full throttle.  Tis’ the season to holiday bake for your boos, and this red velvet marble cake is the ultimate treat to bake up.

This red velvet marble cake is the perfect twist on the classic.  In fact, I think it is easier to make even though the stunning swirls throughout make it seem like a true revelation.

The Lowdown of This Red Velvet Marble Cake

Cuisine Inspiration: Southern vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Vanilla and delicate chocolate flavors are swirled together for a perfectly tender, moist and absolutely decadent pound cake.

Skill Level: Intermediate (working with two different batters boos!)

Ingredients to make a red velvet marble pound cake

• Butter: I prefer using a European unsalted butter for this cake. The butter really creates the most sensational rich flavor because of its higher fat content.  I love that richness so much.
• Cream Cheese: Adds a lot of richness and more complex flavors to the cake.
• Oil: Adds amazing moistness to the cake as well.
• Eggs: Gives the cake it’s stability and they’re essential to the cake’s texture.
• Cake Flour: Using cake flour all-purpose flour keeps the gluten from developing too much creating a tougher cake texture.
• Sugar: Granulated sugar sweetens and tenderizes the cake while powdered sugar is used to make the creamy glaze because it more easily dissolves into the liquid making the glaze nice and smooth.
• Vanilla: Pure vanilla extract works best for adding warming aromas and flavors to your cake!
• Unsweetened Cocoa: Adds the delicate cocoa flavor to the red velvet swirl.
• Red Food Coloring: I suggest using red food coloring paste rather than liquid for a more intense red color that won’t affect the consistency of the cake batter.
• Milk: Just a touch to give the icing its pourable consistency. Any type of milk works.

How to Make a Red Velvet Marble Cake

Step 1: Mix the Cake Batter

1

Combine the butter and cream cheese in a mixing bowl or the bowl of your stand mixer. Beat for two minutes at high speed. 

2

Add the sugar and oil to the bowl and continue beating on high speed for an additional five minutes until the mixture is a very pale yellow and fluffy.

3

Add the eggs, one at a time, combining well after each addition and scraping down the sides to incorporate everything into the batter. 

4

Finally add the flour to the cake batter in two increments and then add salt. Mix on low and be careful not to over beat. Add in the vanilla extract and scrape down sides.

Step 2: Create the Red Velvet Batter

5

Mix the batter one final time.

6

Split the cake batter evenly between two separate bowls.

7

Add the cocoa powder, red food coloring, and hot water into one bowl. 

8

Whisk together until the batter is completely well mixed.

Step 3: Bake it Up!

9

Alternate dollops of vanilla and red velvet cake batter into a Bundt cake pan.

10

Swirl the batter with a skewer to create the marbled look.

11

Bake the cake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean. Cool the cake in the pan on a wire rack for 10 minutes.

12

Invert the cake onto a serving plate and let it cool for at least an hour or until the cake is cool to the touch.

Step 4: Ice it Up!

13

Combine the cream cheese, powdered sugar, milk and vanilla extract in a bowl.

14

Mix together until it’s smooth.

15

Pour it over the top of the cooled cake.

16

Allow the glaze to drip down the sides of the cake.

What to Serve with Red Velvet Swirl Cake

• Other bundt cakes. Why not create a dessert table for a party that’s all bundt cakes! Give your guests a bit of variety by serving it alongside this Gingerbread Bundt Cake and Peppermint Chocolate Pound Cake or this Buttered Rum Eggnog Cake Recipe for the holidays. Other times of the year enjoy it with other classics like a Sour Cream Pound Cake or a Strawberry Pound Short Cake!
• Enjoy with a hot beverage. Serve up this cake for after dinner with an espresso or your favorite coffee drink, peppermint hot chocolate, apple cider, or creamy eggnog.
• After your holiday dinner. This cake is perfect for holidays and special occasions following a special dinner with Steak au Poivre, Fried Turkey, or Honey Glazed Ham.
• Summer picnics. Indulge on Fried Chicken, Southern Hush Puppies, Fried Catfish, Vinegar Coleslaw, and all your picnic favorites before ending the meal with this spin on a traditional Southern cake.

Meal Plan: Holiday Menu with Red Velvet Marble Cake Dessert

Prime Rib is the ultimate main to serve for an epic holiday dinner.

Classic potato gratin is cheesy, comforting and absolutely delish for the holidays.

Creamed spinach is the best way to serve your veggies for the holidays.

Easy Christmas punch is perfectly flavorful and sweet.

Expert Tips and Tricks for Making the Best Marble Red Velvet Cake

• Alternating the Batters. Use two different utensils to keep the colors from bleeding into each other. This will ensure a more distinct and striking marbled pattern.
• Create Swirls. Use a skewer or toothpick to carefully create swirls. Begin with big swirls and then go back in to make smaller adjustments after looking at the big picture.  Just don’t overswirl so the colors don’t blend too much.
• A Perfectly Tender Cake. To make sure your cake cooks with a light and tender texture it’s important to measure your ingredients properly and to avoid over-mixing the batter. Scoop your flour into the measuring cup with a spoon and level it off and make sure to mix the flour into the batter using low speed. This applies for all my bomb cakes too.
• Room Temperature Ingredients. Your ingredients will mix together more easily with creamier results when you start with room temperature butter, cream cheese, eggs, and milk.
• Cool the Cake In the Pan. Just for a short time to prevent the cake from breaking when you flip it. As the cake cools down it will continue to cook a bit and will be less delicate when you give it a slight cool in the pan before inverting it onto the serving plate.

Popular Substitutions & Additions

• Cake Flour: If you don’t have cake flour you can easily make cake flour using all-purpose flour and cornstarch.
• Garnish: Sprinkle some cake crumbs, finely chopped nuts, chopped chocolate, or even some toasted coconut over the top of the glaze for a bit of decoration and additional flavor.
• Swap the Glaze: While a cream cheese icing or frosting is the traditional pairing for red velvet cake you can leave it off and simply sprinkle with powdered sugar, add a chocolate glaze, or a simple vanilla glaze instead.
• Red Food Coloring: You can swap it for any color of food coloring to make the cake fit a holiday or special occasion! Who says you can’t have a Green Velvet Cake or Blue Velvet Cake!
• Chocolate Chips: Add some mini chocolate chips to the red velvet batter for more intense chocolate flavor!

How to Store Red Velvet Marble Cake

Place it in an airtight cake container or wrap it up tight to keep it from drying out then pop in the fridge due to the icing.

If you’re making the cake ahead of time, wait to add the glaze until you’re ready to serve. Cool the cake completely and then wrap it tightly in plastic wrap and then in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the marble cake at room temperature until you add the frosting.

How long will red velvet marble cake last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze marble red velvet cake?

Yep, you can! You have the option to freeze the whole bundt cake intact or individual slices of cake. I recommend not freezing the bundt cake after adding the glaze. The glaze may not remain the same consistency during the thawing process.

Allow your bundt cake to cool completely before freezing. Wrap the cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the fridge.

Frequently Asked Questions

Y’all, if you wanna dazzle everyone with an epic dessert, this is the one that you serve up. This red velvet marble cake is jaw-dropping with an irresistible mix of vanilla and chocolate flavors. Get into it!

Favorite Bundt Cake Recipes

• Cream Cheese Pound Cake
• Brownie Swirl Pound Cake
• Chocolate Swirl Bundt Cake
• Red Velvet Bundt Cake
• Blueberry Orange Bundt Cake
• Strawberry Pound Cake

Print

Red Velvet Marble Cake

Red Velvet Marble Cake Recipe is holiday perfection with its combination of both vanilla and red velvet flavors swirled together in a perfectly tender, moist and absolutely decadent pound cake.

Course Dessert

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 16 servings

Calories 553kcal

Author Jocelyn Delk Adams

Equipment

• 1 12 cup bundt pan
• 1 Stand mixer

Ingredients

For the Cake:

• 1 ½ cups unsalted Butter room temp, 3 sticks
• 8 ounces cream cheese room temp, 1 block
• 3 cups granulated sugar
• 1 tablespoon vegetable or canola oil
• 6 large eggs room temperature
• 3 cups cake flour
• 1 teaspoon salt
• 2 teaspoons vanilla extract

For the Swirl:

• 2 tablespoons unsweetened cocoa powder
• 1 tablespoon red food coloring
• 1 tablespoon hot water

For the Icing:

• 4 oz cream cheese room temperature
• 2 cups powdered sugar
• 4 tablespoons milk
• 1 teaspoon pure vanilla extract

US Customary – Metric

Instructions

For the Cake:

• Start by preheating your oven to 325°F then liberally spray a 12-cup Bundt® pan with non-stick baking spray.
• In your mixer bowl, add butter and cream cheese and beat for two minutes on high speed. Next, slowly add in sugar and oil then continue beating on high speed for an additional five minutes until it’s a very pale yellow and fluffy.
• Next, add eggs, one at a time, combining well after each addition and scraping down the sides as needed.
• Turn your mixer down to its lowest speed, and slowly add flour into batter in two increments then add salt. Be careful not to overbeat.
• Lastly, add in vanilla extract, scrape down sides and mix until just combined and turn off mixer.
• Pour 1/2 of cake batter into a separate bowl and set aside. Whisk in cocoa powder, red food coloring and hot water until completely well mixed.
• Alternate dollops of vanilla and red velvet cake batter into Bundt® pan using a skewer to swirl batter.
• Bake for 1 hour and 15 -20 minutes or until a toothpick inserted in the center of the cake comes out clean.
• Cool in pan on a wire rack for 10 minutes, then invert cake on serving plate for at least an hour or until the cake is cool to the touch.

For the Cream Cheese Icing:

• Mix cream cheese, powdered sugar, milk and vanilla extract until smooth then pour over top of cooled cake and serve.

Video

Notes

How to Store Red Velvet Marble Cake

Place it in an airtight cake container or wrap it up tight to keep it from drying out then pop in the fridge due to the icing.

If you’re making the cake ahead of time, wait to add the glaze until you’re ready to serve. Cool the cake completely and then wrap it tightly in plastic wrap and then in foil (if freezing) and store it in the freezer or refrigerator until ready to use. If you’re making it only a day ahead, it’s ok to store the marble cake at room temperature until you add the frosting.

How long will red velvet marble cake last in the fridge?

It will last up to 7 days in the fridge.

Can I freeze marble red velvet cake?

Yep, you can! You have the option to freeze the whole bundt cake intact or individual slices of cake. I recommend not freezing the bundt cake after adding the glaze. The glaze may not remain the same consistency during the thawing process.

Allow your bundt cake to cool completely before freezing. Wrap the cake tightly in plastic wrap, then again in foil. Freeze for up to 6 months. Allow the cake to thaw overnight in the fridge.

Nutrition

Calories: 553kcal | Carbohydrates: 71g | Protein: 6g | Fat: 27g | Saturated Fat: 16g | Cholesterol: 139mg | Sodium: 245mg | Potassium: 98mg | Sugar: 53g | Vitamin A: 925IU | Calcium: 45mg | Iron: 0.7mg

The post Red Velvet Marble Cake Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Super good sugar cookies with a twist. I had some ricotta left from lasagna, and I used it for these cookies. Soft, fluffy, delicious. Everyone loved them and these are so easy to eat haha.”

—GRACE

Listen y’all, I know you have probably tried every classic cookie recipe in the game but sometimes you need to switch it up so things don’t get stale. That’s where this ricotta cookie recipe comes in. Ricotta is a unique ingredient that can add a unique tangy richness that can elevate your cookies and add a distinctive twist. The texture is also soft and melt-in-your-mouth so that makes it a straight up hit. Let’s get into it!

The Lowdown on This Ricotta Cookies Recipe

Cuisine Inspiration: Italian-American Sweets

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, perfectly tender and buttery with the unique flavor profile of ricotta

Skill Level: Easy y’all (No Sweat Fam!)

Unique Soft Texture

Ricotta cheese brings a delectably soft texture that makes each bite heavenly. Plus that creaminess and subtle tang enhances the cookie’s richness as well.

Beyond Simple Y’all!

With straightforward steps, these cookies with ricotta cheese are as easy as it gets boos. It’s perfect for my boos that are new to the baking game. However my seasoned bakers will get a kick out of making this no-fuss treat as well.

Customizable Canvas

These cookies are just begging to be dressed up or down. Glaze or no glaze, powdered sugar or no powdered sugar; It’s your world! Do you boos!

Ingredients you’ll need to make Ricotta Cheese Cookies

• Butter: This adds so much richness and flavor to these cookies y’all. Just make sure it’s room temp boos.
• Ricotta: Our star ingredient adds such a creamy charm that’s hard to resist plus that softness and subtle tangy richness is addictive.
• Sugar: This adds that crave-worthy sweetness to the cookies also softening the texture.
• Egg: This binds everything together boos.
• Vanilla: Add a little for some warmth and aromatic essence.
• Flour: This adds the structure to our perfect cookies.
• Baking Soda: This helps give our cookies a little lift so they puff perfectly.
• Salt: Just a little helps balance the sweetness while also making all those flavors pop.

How to make Ricotta Cookies

Step 1: Mix It Up

1

Add butter, ricotta cheese, and sugar to your stand mixer bowl (or to a mixing bowl with your hand mixer), and mix until it is light and fluffy.

2

Add your egg and vanilla extract then mix it up until combined.

3

Slow your mixer down to the slowest speed then add your flour, baking soda, and salt.

4

Mix just until it all comes together. Don’t overmix y’all.

Step 2: Bake It Up

5

Refrigerate the dough for about 40 minutes. Measure out the dough with a tablespoon scoop and roll into balls. Add balls to a parchment lined baking sheet and slightly flatten the tops.

6

Bake in a preheated 350°F oven for 10 minutes; Cool the cookies on a wire rack then serve them up!

What to serve with Italian Ricotta Cookies

• Go Classic: Just a sprinkle of powdered sugar is perfect y’all.
• Lighten it Up: Add a dollop of whipped cream on top for a nice light finish.
• Serve with Coffee or Hot Cocoa: These are wonderful to serve on the side with a big ole mug of French hot chocolate or white hot chocolate.
• Holiday Cookie Swap: Have a fun cookie party with these Italian ricotta cheese cookies, tea cakes, chewy chocolate chip cookies, sugar cookies, shortbread cookies and brown butter snickerdoodles.

Recipe Substitutions

• Unsalted Butter: You can use salted butter instead. Just make sure you leave out the salt in the recipe boos.
• Ricotta: This is an Italian ricotta cookie after all but you can also use cream cheese as a swap.
• Granulated Sugar: Add a bit more caramelized intensity from molasses by using brown sugar instead.

Recipe Variations and Additions

• Gluten-Free: Use a 1:1 gluten-free all-purpose baking flour blend for your gluten-intolerant boos.
• Frost it Up: Add a little cream cheese frosting or caramel frosting to the tops of the cookies.
• Add Citrus: Easily make these into lemon ricotta cookies by tossing the zest of one lemon or lemon extract into the batter.
• Spice it Up: Add some warm spices like cinnamon or nutmeg to your batter.

Expert Tips and Tricks for making the best cookies with ricotta cheese

1. Use Full-Fat Ricotta: For the best texture, make sure you use full-fat so you can get some delish moisture and richness added to your cookies which results in them being softer too!
2. Go Room Temp: Make sure your butter, ricotta cheese and eggs are room temperature so they mix into a super smooth dough.
3. Drain Extra Liquid: If your ricotta is super wet, make sure you drain that water so it doesn’t weigh down your cookie batter too much.
4. Don’t Overmix Boos: Once you add your dry ingredients, don’t overdo it. Or you will end up with super tough cookies.
5. Chill That Dough Y’all: Don’t skip this step boos. This will help your dough from spreading too much.

How to store & reheat this ricotta cookie recipe

Add your cooled cookies to an airtight container. If they’re a bit on the softer side, you can layer them between sheets of parchment paper to keep them from sticking together.

How long will they last at room temperature?

Store your container at room temperature for up to 4 days.

Can I freeze ricotta cookies?

Yep for sure boos! They will last a few months this way if you wrap them well in plastic wrap. Just remember to let them thaw at room temp when you’re ready for a cookie fix.

Frequently asked questions

Y’all I hope I’ve sold you on these ricotta cookies with their unique yet delicate flavor. Plus that soft texture is such a huge win. I love how easy they are to throw together plus you can jazz them up any way you want. Get at this recipe boos.

Other Fave Cookies

• Tea Cakes
• Lemon Tea Cakes
• Lemon Crinkle Cookies
• Eggnog Butter Cookies
• Walnut Chocolate Chip Cookies
• Butterfinger Cookies
• Brown Butter Chocolate Chip Cookies

Print

Ricotta Cookies Recipe

These perfect ricotta cookies are beyond soft, butter, melt-in-your-mouth and flavorful from the mild tangy hint of ricotta.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 18 cookies

Calories 149kcal

Author Jocelyn Delk Adams

Ingredients

• 1/2 cup unsalted butter room temperature
• 1/4 cup full-fat ricotta cheese room temperature (make sure you drain of any extra water if there is a lot)
• 1 cup granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• Preheat oven to 350°F and line baking sheet with parchment paper.
  
• In bowl of stand mixer on medium speed (or using hand mixer and medium sized bowl), add butter, ricotta cheese, sugar, and mix until light and fluffy. 
• Next add egg and vanilla extract; mix until combined. 
• Slow mixer down and add flour, baking soda, and salt until combined.
• Refrigerate dough for at least 40 minutes. Measure out dough with a tablespoon and roll into balls. Add balls to baking sheet and slightly flatten tops.
• Bake cookies for 10 minutes; cool on wire rack and serve.

Notes

How to store & reheat this ricotta cookie recipe

Add your cooled cookies to an airtight container. If they’re a bit on the softer side, you can layer them between sheets of parchment paper to keep them from sticking together.

How long will they last at room temperature?

Store your container at room temperature for up to 4 days.

Can I freeze ricotta cookies?

Yep for sure boos! They will last a few months this way if you wrap them well in plastic wrap. Just remember to let them thaw at room temp when you’re ready for a cookie fix.

Nutrition

Calories: 149kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 102mg | Potassium: 22mg | Sugar: 11g | Vitamin A: 190IU | Calcium: 12mg | Iron: 0.7mg

The post Ricotta Cookies Recipe appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This recipe is PHENOMENAL. Everyone that I make it for raves about it, and it’s so easy. Thank you!!”

—JULIA

Seriously y’all, I LOVE ME SOME sweet potatoes! They can be made savory or sweet, they can be fried or baked but, most importantly, they can be mashed.

With a few simple ingredients, you can make some bomb mashed sweet potatoes that are a rave-worthy side dish. And the whole thing couldn’t be easier boos. Let’s get to (minimal) work!

The Lowdown of the Best Mashed Sweet Potatoes Recipe

Cuisine Inspiration: Southern comfort

Primary Cooking Method: Boiling and Mashing

Dietary Info: Dairy-packed; Gluten-Free

Key Flavor: Sweet, Buttery, Silky Smooth

Skill Level: Easy y’all (No Sweat Fam!)

No-Fuss

With just a few ingredients and straightforward directions, you can create this sweet mashed potatoes recipe in no time with no fuss. We are just boiling, mashing and mixing boos!

Buttery, Creamy and Straight Up Dreamy

This sweet potato mash has everything you love in a mashed potatoes dish. The potatoes are silky smooth, rich and buttery and whipped to straight up velvety perfection. Could anyone possibly turn this down?

Well-Rounded and Versatile

From an easy side dish to the star attraction, this mashed sweet potato recipe fits any menu you can dream up.

Ingredients you’ll need to make this Mashed Sweet Potato Recipe

• Sweet Potatoes: These are naturally sweet and full of flavor tasting even better when mashed to creamy perfection.
• Salted Butter: Everything tastes better with butter baby! It adds richness and so much flavor y’all.
• Light Brown Sugar: Brown sugar has a molasses, caramel-like flavor that plays with the sweetness of sweet potato perfectly.
• Heavy Whipping Cream: Adding a bit of heavy cream makes our potatoes a more creamy and indulgent consistency.
• Flavor Enhancers: Cinnamon, nutmeg, vanilla and of course, salt, are the true MVPs of this sweet potato recipe. Their addition adds so much warmth and layers of essence without being overwhelming.

How to Make Mashed Sweet Potatoes

1

Boil those sweet potatoes in a pot with water until they’re “fork-tender” then add in your flavor goodies except the liquid.

2

Mash those potatoes and flavor enhancers then add in cream little by little.

3

Mix and combine until they are the texture and consistency you like (nice and smooth boos). Then add butter for serving it up.

What to Serve Them With Sweet Potato Mashed Potatoes

• Classic Vibes: Keep it low-key with southern baked chicken, steamed vegetables and garlic bread.
• Weeknight Easy Meal: Serve up my fave meatloaf recipe, some creamed spinach and Jiffy cornbread.
• Casual Holiday Meal: I love to pair these sweet potato mashed potatoes with braised meats like braised short ribs, collard greens and fried cornbread.

Meal Plan: Southern Supper with Sweet Mashed Potatoes

Buttermilk fried chicken with a hint of smoked paprika is the vibe you need for this menu.

Green bean casserole has the greens you need in a creamy, savory, flavorful package.

Flaky biscuits will go perfectly with green beans, sweet potato mashed potatoes and fried chicken.

Brown sugar pound cake is the perfect way to end this delish Southern supper.

Recipe Substitutions

• Salted Butter: Feel free to use unsalted butter here and add in a bit more salt to bring those flavors out.
• Light Brown Sugar: Swap in dark brown sugar for more molasses flavor or use maple syrup or honey. You can also make homemade brown sugar if you have molasses and granulated sugar around.
• Heavy Whipping Cream: Sour cream or even half-and-half is also a good option. You can add in more butter to increase the richness overall.
• Ground Cinnamon and Nutmeg: Replace with a pumpkin pie spice blend or use ginger or allspice instead.

Recipe Variations and Additions

• Vegan: Swap out the heavy cream for thick oat or coconut milk and the butter for your preferred plant-based butter alternative.
• Bacon it Up: Sprinkle some candied bacon bits over the top to add in some smoky salty savory vibes.
• Spice it Up: I love a kick so adding in some cayenne or red pepper flakes brings a little heat.
• Add Marshmallows: Get into some sweet potato casserole vibes by adding some marshmallows on top and torching them up.

Expert Tips and Tricks

• Mash While Hot: This helps get that creamy smooth texture we love.
• Do You!: I like to add my liquid to the mix gradually while mashing together until I get the consistency I enjoy.
• Season it Up: Taste before you serve them up. Add any additional salt to the mix you need.
• Make It Easy: If you wanna save some time, use a hand mixer. Just don’t go overboard making the potatoes super gummy.

How to Store and Reheat Sweet Mashed Potatoes

Pop the leftover sweet mashed potatoes in an airtight container in the fridge. To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact.

If you don’t have a microwave, stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn.

How long will sour cream mashed potatoes last in the fridge?

They can stay in the fridge for up to 3 days.

Can I freeze mashed potatoes made with sour cream?

Yep for sure boos. You can but just know that the texture will definitely change and not be as smooth. To freeze, transfer the completely cooled leftovers to a large gallon freezer bag, remove all air then seal and add the date. Keep frozen for up to 5 months. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

Now I know I talked your ear off about this mashed sweet potato recipe but it is a hit boos. And an easy one at that! You can whip this up super fast with just a few ingredients. Let’s get to it!

More Potato Recipes

• Slow Cooker Mashed Potatoes
  • Roasted Sweet Potatoes
• Sweet Potato Fries
• Sour Cream Mashed Potatoes
• Sweet Potato Casserole
• Potato Stacks
• Candied Sweet Potatoes
• Baked Candied Yams
• Cream Cheese Mashed Potatoes

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Mashed Sweet Potatoes

These Simple Mashed Sweet Potatoes are made with smooth cream, salty butter and warm spices, these potatoes are tasty enough to be served with just about anything.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 8 servings

Calories 167kcal

Author Jocelyn Delk Adams

Ingredients

• 1 1/2 lbs sweet potatoes up to 2 lbs/ (about 4 sweet potatoes), peeled and cut into 1” pieces
• 3 tbsp salted butter plus more for serving
• 1/4 cup light brown sugar packed
• 2 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 cup heavy whipping cream up to 1/2 a cup based on your preference
• dash of nutmeg

Instructions

• Fill a large pot with sweet potatoes and water about an inch higher than potatoes. Bring to a boil over high heat. Cook until fork tender, about 15-20 minutes. Completely drain potatoes and place back into the pot.
• Next add butter, sugar, vanilla, cinnamon and nutmeg and begin to mash.
• Add in cream in intervals, continuing to mash using a hand masher or hand mixer. Add as much as you want to get to the texture and consistency you enjoy. Once potatoes are completely smooth, serve with butter.

Notes

To reheat, I would suggest simply using a microwave. A couple minutes on high-heat will keep your mash intact.

If you don’t have a microwave the stovetop will work just fine. Use a non-stick sauce pan and add a bit of milk or butter. Give it a stir often to be sure the potatoes won’t stick to the bottom and burn.

Nutrition

Calories: 167kcal | Carbohydrates: 24g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 22mg | Sodium: 90mg | Potassium: 301mg | Fiber: 3g | Sugar: 10g | Vitamin A: 12308IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 1mg

The post Mashed Sweet Potatoes appeared first on Grandbaby Cakes.

This sugar cookie martini is BOMB, boo – I’m talking vanilla vodka, Irish cream, and a splash of white chocolate liqueur, all shaken up. And don’t even get me started on that rim—whipped vanilla frosting and sprinkles? It’s like a party for your taste buds before you even take a sip. So if you’re looking to impress at your next get-together or just want to treat yourself, this Sugar Cookie Martini is where it’s at. Cheers to sippin’ on something sweet!

The Lowdown on This Sugar Cookie Martini

Cuisine Inspiration: Festive Treats

Primary Cooking Method: No Cook

Dietary Info: Adult Indulgence, for grown-ups only!

Key Flavor: Sweet, Creamy, with a Hint of Vanilla

Skill Level: Easy-Breezy

Memory Lane

One sip, and you’re back in grandma’s kitchen, sneaking cookies fresh off the tray. It’s not just a drink boos, it’s a time machine.

Sweet but Balanced

Fear not. This sugar cookie martini is sweet but not toothache-inducing. The alcohol cuts through, perfect for sippin’ while you kick back and enjoy the festivities.

Party Starter

This Christmas cookie martini is the ultimate icebreaker! Serve these up and watch your holiday party transform into the most talked-about event of the season.

Ingredients you’ll need to make Sugar Cookie Martini

• Baileys Original Irish Cream: I mean, do I even need to explain why Bailey’s is the bee’s knees?
• Vanilla Vodka: This is a must for those wanting to make a good sugar cookie cocktail! Just a splash adds an extra bit of sweetness and a noticeable yet pleasant kick.
• White Chocolate Liqueur: The secret ingredient! This liqueur is smooth and sweet and adds a subtle chocolate flavor, taking things to the next level.
• Whole Milk: Adds the necessary richness while still helping to thin out the mixture a bit. If you don’t have any on hand, use a milk of your choice.
• Ice (Cubed and Crushed): Essential for creating an ice-cold, refreshing cocktail.
• Whipped Vanilla Frosting & Sugar Pearls: To make things super simple, I used store-bought whipped frosting and white sugar pearls. You might have to use a butter knife to spread the icing on any bare spots. Be sure to give those glasses a generous dip in any sprinkles you want!

How to make Sugar Cookie Martini

Step 1: Frost the Glasses and Decorate ‘Em!

1

Spread a thin layer of whipped vanilla frosting onto the rim of two martini glasses using a small offset spatula.

2

Pour the sugar pearls onto a small plate or bowl, then dip the rims on the pearls to coat.

Step 2: Mix the Cocktail and Serve!

3

Combine milk, irish cream, vodka and amaretto in a cocktail shaker.

4

Add ice and shake until well combined and cold.

5

Pour into glasses and enjoy!

What to serve with this sugar cookie drink

• Dessert Board: Pair this sugar cookie drink with a festive dessert board! It’s the perfect combo for sippin’ and snackin’.
• Sugar Cookie Spread: What’s a sugar cookie martini without some actual sugar cookies? Whip up a batch of classic sugar cookies or my favorite chocolate sugar cookies.
• Barks and Pralines: Keep the holiday vibes goin’ by serving up a peppermint bark or pecan pralines alongside your martini.
• More Cookies: Lay out a mix of gingerbread crinkle, brown butter snickerdoodles, and eggnog cookies.

Menu Option: Complete Meal With Sugar Cookie Martini

These cider herb spiced cornish hens are marinated in a mixture of apple cider, fresh herbs, dark brown sugar, maple syrup and spice, and pressure cooked until tender.

My honey glazed carrots recipe is delicious, fuss-free, nutrient dense and made in less than 20 minutes.

These garlic mashed potatoes are smooth and silky, creamy, deliciously buttery and beyond garlicky!

My Hawaiian sweet dinner rolls are perfectly sweet, fluffy and oh, sooo delicious!

Recipe Substitutions

• Cookie Crumble Rim: Crushed sugar cookies instead of sprinkles for the rim for added texture and flavor.
• Regular Vodka: If you’re out of vanilla vodka, don’t sweat it! Use regular vodka and add a splash of vanilla extract.

Recipe Variations and Additions

• Cinnamon or Nutmeg: A sprinkle on top for a warm, spicy note.
• Chocolate Syrup: Drizzle inside the glass for a chocolatey twist.
• Peppermint Magic: Add a splash of peppermint schnapps and turn this sugar cookie martini into a minty, holiday dream!
• Mini Dessert Shots: Serve this martini in little shot glasses and top with whipped cream for an even sweeter treat.

Expert Tips and Tricks for making the best sugar cookie martini recipe

1. Chill the Glasses: For an extra cool and refreshing drink, chill the martini glasses in the freezer before serving.
2. Quality Ingredients: Use premium vanilla vodka and white chocolate liqueur for the best flavor.
3. Proper Shaking: Shake the cocktail vigorously in the shaker with ice to ensure it’s well-chilled.
4. Creative Sprinkles: Customize with different colors of sprinkles to match the occasion or your personal style.

How to store Sugar Cookie Martini

Milk-based cocktails, like this one, are best when made fresh. But if you’re planning on serving a crowd or just want to have some ready to go, just pour it into a jar with a tight-fitting lid and pop it in the fridge. The key is to keep it chilled so all that creamy goodness stays just right.

How long will Sugar Cookie Martini last in the fridge?

This cocktail will hang out happily in the fridge for about 2 to 3 days. But honestly boo, who’s gonna let a sugar cookie martini last that long?

Frequently asked questions

Ok, not gonna lie y’all… This Sugar Cookie Martini tastes like a sugar cookie gone wild! Decadent, rich, creamy, indulgent and sweet with a smooth, buttery finish, it’s an adult Christmas dream come true. So don’t bother busting out cookie sheets or wrestling with the stand mixer; enjoy the holiday season’s most iconic dessert in liquid form instead!

More Holiday Cocktail Recipes

• Homemade Eggnog
• Chocolate Martini Recipe
• Sangria Recipe
• Hot Buttered Rum
• Mint Julep Recipe

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Sugar Cookie Martini

Made with Irish cream, vanilla vodka, white chocolate liqueur and whole milk, this decadent Sugar Cookie Martini is guaranteed to impress!

Course Drink

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 2 glasses

Calories 286kcal

Author Jocelyn Delk Adams

Ingredients

For the Martini

• 1/2 cup whole milk
• 1/4 cup Irish cream I used Original Bailey's
• 2 oz vanilla vodka
• 2 oz white chocolate liqueur or amaretto
• Ice

For the Rim (Optional)

• whipped vanilla frosting
• sugar pearls or sprinkles

Instructions

• Using a small offset spatula, spread a thin layer of whipped vanilla frosting onto the rim of two martini glasses. Pour ¼ cup of sprinkles onto a small plate or bowl, then dip the rims on the sugar pearls to coat.
• In a cocktail shaker, combine milk, irish cream, vodka and amaretto. Add ice and shake until well combined and cold. Pour into glasses and enjoy!

Notes

1. Chill the Glasses: For an extra cool and refreshing drink, chill the martini glasses in the freezer before serving.
2. Quality Ingredients: Use premium vanilla vodka and white chocolate liqueur for the best flavor.
3. Proper Shaking: Shake the cocktail vigorously in the shaker with ice to ensure it’s well-chilled.
4. Creative Sprinkles: Customize with different colors of sprinkles to match the occasion or your personal style.

Nutrition

Calories: 286kcal | Carbohydrates: 19g | Protein: 3g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 29mg | Potassium: 81mg | Sugar: 18g | Vitamin A: 99IU | Calcium: 69mg

The post Sugar Cookie Martini appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“What a fantastic recipe. The luscious bread pudding with dried cranberries is SO tasty, and I could seriously eat the vanilla sauce with a spoon!”

—LIZA

I don’t know about y’all, but I could eat bread pudding every single day of the year! It’s so versatile, you can make it for brunch or a decadent dessert boos. If you have some stale bread kicking around, turn it into this dish that’s sweet, moist, lightly spiced, and downright addicting! Let’s get into it!

The Lowdown of The Best Bread Pudding Recipe

Cuisine Inspiration: American Vibes

Primary Cooking Method: Baking

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Sweet, Custardy, And Beyond Cozy

Skill Level: Easy y’all (No Sweat Fam!)

Beyond Comforting

Each spoonful is full of so many warm, cozy, and sweet flavors. This recipe has a way of making everyone feel at home boos.

Textures on Textures

The combo of a custard-like base with a crispy top offers a bomb textural contrast that’s beyond anything you have ever tasted.

Simple Ingredients, Great Payoff

Stale bread is often overlooked, but its ability to transform modest ingredients into this insanely delish treat is part of its charm. This easy bread pudding recipe is a testament that everyday pantry ingredients can be whipped up into a straight up hit!

Ingredients to make Easy Bread Pudding Recipe with Cream Sauce

• Stale French bread — I can’t stress enough how important it is to use good quality french bread! It’s got a crisp crust and chewy inside. Just make sure it’s at least 1-2 days old to prevent soggy bread pudding.
• Evaporated milk & whipping cream — This combo soaks into the bread cubes, creating the best tender texture and ultra-creamy flavor.
• Butter — That richness is undefeated y’all! I use unsalted butter to control the salt content.
• Granulated & light brown sugar — This sweet combo gives my easy bread pudding so much depth and complexity.
• Eggs — You gotta have these to bind everything together. Make sure the eggs are at room temperature to prevent curdling. 
• Cranberries — These are optional but I personally love the little bursts of tartness this adds to the mix.
• Brandy — We add a little for grown-up notes.
• Vanilla — Its aromatic notes make everything so much better. I use it in both the bread pudding and the cream sauce.
• Cinnamon & nutmeg — We gotta spice it up adding warming notes to each bite.
• Half-and-half — We use this to make our decadent creamy serving sauce. It makes it so rich boos!

How To Make The Best Bread Pudding

Step 1: Soak and Bake The Pudding

1

Combine the evaporated milk and whipping cream in a bowl. In a stand mixer, beat the butter and sugar until light and fluffy. Add in the eggs, brandy, vanilla, and spices, then mix everything together.

2

Add previously dried bread cubes (check recipe card) to the bowl of milk, coating them well.

3

Once the liquid has been mostly absorbed, pour in the butter mixture.

4

Continue to carefully toss everything until combined.

5

Add in the cranberries and make sure everything is tossed together well.

6

Pour the entire bread pudding into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes then serve.

Step 2: Sauce It Up!

7

Heat the half-and-half and sugar in a saucepan over medium. Whisk together until the sugar is dissolved then add a dash of the cream to egg yolks to temper. Repeat a few more times, then continue adding the rest of the liquid while whisking constantly until smooth.

8

Transfer all of the cream sauce back into the saucepan and cook it over low heat while continuously whisking. You’ll know it’s ready when it coats the back of a spoon.

9

Serve immediately over your bread pudding.

What to serve with the best bread pudding recipe

• A La Mode: A simple serving of homemade vanilla ice cream or even strawberry ice cream is so delish with this dish.
• Dollop It Up: Add a nice big ole dollop of homemade whipped cream to the top of your pudding. So bomb boos!
• Add Fresh Fruit: Add a few fresh mixed berries to the side of each serving or add a nice spoonful of strawberry sauce. Or go with fall vibes and add a spoonful of apple butter.

Recipe Substitutions

• French Bread: Replace with breads like Italian, challah, sourdough, brioche, panettone. Croissants or even cinnamon rolls or chocolate babka work well too.
• Cranberries: Swap these out with dried fruit like raisins, currants, cherries, or apricots.
• Brandy: You can also try bourbon, other types of whiskey, or nothing at all for a kid-friendly version.
• Cinnamon and Nutmeg: You can swap in other spices like mace or allspice or use an apple pie spice blend to consolidate.

Recipe Variations

• Get Nutty: Nuts are also a popular addition to bread pudding. Try pecans, walnuts, or hazelnuts for a crunchy texture.
• Get Saucy: Replace the cream sauce with a drizzle of chocolate ganache or easy caramel sauce. That’s decadent!
• Gluten-Free: Swap out your bread with a gluten-free bread that’s hearty. Because the texture is different, you will need to make sure you dry it out as much as you can so it doesn’t turn to mush.
• Add Chocolate: Go with a white chocolate bread pudding vibe adding even more indulgence in each bite.

Expert Tips and Tricks for making the best Bread Pudding Recipe

1. Go with Quality: Good quality bread holds up better and doesn’t turn out as soggy — No one likes soggy bread pudding boos! 
2. Go Slow: When making your sauce, have some patience. If you heat it too quickly, you run the risk of it breaking or curdling. If it does, try blending the sauce to save it.
3. Don’t Skip the Sauce Boos!: While you don’t have to serve your bread pudding with cream sauce, it’s a boss move if you do. This sauce is absolutely the perfect compliment to the foundation of this dish.
4. Soak thoroughly: Allow the bread to soak in the custard mixture for enough time to absorb the flavors fully.
5. Pull The Sauce Back Together: In case your cream sauce does start to break or look scrambled, it can be brought back to life in a blender or with an immersion blender quickly zipping it together.  Easy peasy boos.

How to store & reheat Bread Pudding with Vanilla Sauce

This bread pudding with vanilla sauce stores super great in the fridge boos. Transfer leftovers to an airtight container. Make sure to store the sauce separately so the bread doesn’t turn to mush. 

How long will bread pudding last in the refrigerator?

It will last for 4-5 days.

Can I freeze bread pudding with sauce?

If you don’t finish this recipe within 5 days, it can be frozen for up to 3 months. Again, don’t freeze it if it’s covered in sauce. Otherwise, store the leftovers in a freezer-safe bag or container. Make sure you add the date too.

Reheating homemade bread pudding

You can definitely eat bread pudding cold, but it’s just so much better when it’s warmed up again! For the best flavor and texture, heat it in the oven for about 10-12 minutes at 350 degrees F.

To keep it moist, bake it covered with aluminum foil. For a crispier version, heat it uncovered for 1-2 minutes towards the end of baking. 

If you’re in a hurry, you can always reheat a slice in the microwave for 30 seconds at a time, or until it’s heated through. 

Frequently asked questions

Y’all this is legit the best bread pudding recipe out there. It offers more than just a sweet treat. It’s a journey into the heart of comfort food. Each bite of this lusciously soft, richly flavored pudding is a testament to the simple yet profound pleasures of traditional baking ya dig. Those flavors pop for reals so get into it!

More Bread Pudding and French Toast recipes

• Apple Crisp French Toast
• Apple Fritter Bread Pudding
• Eggnog French Toast
• French Toast Pancakes
• Pumpkin Spice French Toast
• Fruity Pebbles French Toast

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Best Bread Pudding

If you are searching for the Best Bread Pudding, look no further! The Best bread pudding recipe has soaked bread in a rich, creamy, and warmly spiced custard. Filled with brandy and dried cranberries that's baked and then topped with a warm, indulgent cream sauce. 

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Cool 15 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 12 servings

Calories 354kcal

Author Jocelyn Delk Adams

Ingredients

For the Bread Pudding

• 10 slices stale French bread cut into cubes, if not stale, see note below about baking (this is about 1 lb or 16 oz of bread)
• 12 oz evaporated milk
• 1/2 cup heavy whipping cream
• 1/2 cup unsalted butter room temperature
• 1/2 cup granulated sugar
• 1/2 cup light brown sugar packed
• 3 large eggs beaten
• 2 tbsp brandy
• 1 tbsp vanilla extract
• 1 tsp ground cinnamon
• 1 tsp ground nutmeg
• 1/2 cup dried cranberries or raisins optional

For the Easy Cream Sauce

• 1/4 cup granulated sugar
• 3 large egg yolks whisked well
• 1 cup half and half
• 1 tsp vanilla extract

Instructions

For the Bread Pudding

• Preheat your oven to 350. Grease a 8×8 baking sheet then set aside.
• If bread isn’t dried out and already stale, add the bread to a baking sheet and bake for about 8 minutes until golden then set aside.
• In a mixing bowl, combine milk and whipping cream and set aside.
• In your stand mixer, mix butter for about 1 minute then add in both sugars and mix on medium high speed until light and fluffy, about 2-3 minutes.
• Next add in eggs, brandy, vanilla, cinnamon, and nutmeg and mix until well combined then set aside.
• Next take bread cubes and add to the milk mixture and toss and fold until coated and liquid has mostly been absorbed into the bread.
• Then add the butter mixture to the bread and toss again then add in the cranberries and make sure everything is tossed together well.
• Pour the entire bread pudding into the greased pan and bake for 30-35 minutes or until a toothpick inserted into the center comes out clean. Cool for 15 minutes then serve.

For the Cream Sauce

• Add half of the sugar to the whisked eggs and half of the sugar to the half and half mixture. Add the half and half mixture to a medium saucepan or small pot over medium heat. Whisk until the sugar has dissolved and it begins to bubble.
• Remove from heat and stir in the vanilla.
• Add a tiny bit of cream mix to the whisked eggs mixture to temper them and get them up to temperature. Do this 2 more times (about 1 tablespoon at a time) then continue adding in all of the liquid and whisk constantly to prevent scrambling until it is smooth.
• Pour all of the liquid back in the saucepan and cook on low whisking constantly.
• Once the sauce can coat the back of a spoon (about 10 minutes), serve.

Notes

• If your bread isn’t stale, spread the cubes out on a baking sheet. Bake until the bread appears golden and hard, which will prevent a mushy end result.
• In case your cream sauce does start to break or look scrambled, it can be brought back to life in a blender or with an immersion blender quickly zipping it together. 
• Different stale breads are great to use for bread pudding; such as sourdough, brioche, or even cinnamon rolls and chocolate babka. It is quite flexible and can be a great recipe that impresses folks while also using up leftover ingredients!

Nutrition

Calories: 354kcal | Carbohydrates: 42g | Protein: 8g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 180mg | Potassium: 204mg | Fiber: 1g | Sugar: 31g | Vitamin A: 691IU | Vitamin C: 1mg | Calcium: 164mg | Iron: 1mg

The post Best Bread Pudding appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Literally the best pot roast recipe I’ve ever had! ”

—SUZANNE

A pot roast reminds me of home for reals. That silky meat falling apart on my plate is something I remember having a lot growing up. My mama makes a bomb roast, and this one has a lot of her famous roast’s characteristics but it’s quite unique.

It is cooked in a very classic way by braising in stock for a long period until incredibly tender. However, I decided to braise this one with a delish veggie based sauce giving the entire roast a freshness and unexpected flavor along with a fresh topping of a herby gremolata topping.

The Lowdown of This Dutch Oven Pot Roast Recipe

Cuisine Inspiration: American with an Italian remix

Primary Cooking Method: Slow roasting

Dietary Info: High-Protein, Gluten-Free (with a few ingredient swaps)

Key Flavor: Silky, flavor filled tender roast with fragrant pesto and the deep, savory notes of Genovese sauce.

Skill Level: Intermediate (Bring out those cooking skillz)

Flavor Remix

The combo of traditional pot roast with unexpected freshness from pesto and Genovese that brings all the flavor. This dish is like a warm culinary hug from an Italian big mama you never knew you had.

Feeds the Masses

Generous in servings, this pot roast is perfect for your family Sunday supper or friend gathering. And if you are blessed enough to have leftovers, they’re fab for sandwiches, salads, or stand-alone protein-packed snacks ya dig?

Low Maintenance

Once everything’s in the pot, it’s a waiting game. Sit back, chill, and let the Dutch oven work its magic in the oven.

Ingredients You’ll Need to Make a Pot Roast in a Dutch Oven

• Chuck Roast: This is a tough enough cut of meat that can withstand the long braise time that’s also fatty and wonderfully flavorful.
• Garlic: This aromatic ingredient adds such incredible essence once stuffed inside the meat.
• Seasonings: I like to use a mix of kosher salt, black pepper, garlic powder, smoked paprika, bay leaves, and Italian seasoning to provide ample flavor. It might seem like a lot of salt but this is a large cut of meat and you should liberally season it to make sure that it penetrates throughout the entire dish.
• Flour and Oil: This will help provide a golden brown crust and bomb flavor when you sear the roast up.
• Vegetables: I mixed in carrots, red onions, bay leaves, and fingerling potatoes. A perfect mix!
• Braising liquids: I like to use beef stock plus some Worcestershire sauce to really amp the flavor party up.
• Genovese pesto: This is a classic Italian sauce that’s got bomb notes boos. From earthy basil and nutty salty parmesan to the sharp punches of garlic, it adds such a great touch.

How to Make Dutch Oven Pot Roast

Step 1: Prep the Roast

1

Take a small knife and make 9 1-inch deep pockets into the top of the roast, large enough to fit the garlic cloves in. Stuff the garlic cloves into each of the pockets and add ½ teaspoon of pesto to the top to cover the holes.

2

Whisk together salt, pepper, garlic powder, smoked paprika and Italian seasoning until combined in a small bowl. Liberally season roast evenly all over.

3

Next, pour flour over roast and dredge both sides evenly.

Step 2: Sear and Roast

4

Heat a dutch oven or medium sized pot with a lid over medium heat. Add the oil and sear the roast for 3 minutes on each side until brown.

5

Remove the roast from the pot and spread Genovese pesto over the entire roast and set aside.

6

Add carrots and onion and cook for 2 minutes, making sure to scrape the bottom of the pot. Stir in the bay leaves, beef stock, Worcestershire sauce and add the covered roast back into the pot. Bring to a boil, cover and bake for 3 hours and 30 minutes, add potatoes with 1 hour remaining. Roast should be fork tender. If not, continue baking.

What to Serve with this Dutch Oven Pot Roast Recipe

• Mash It Up: While this recipe does have fingerling potatoes in the mix, serving that delish sauce over garlic mashed potatoes, sour cream mashed potatoes or even something unique like sweet potato mashed potatoes is a hit.
• Go Gritty: Folks don’t understand how incredible it is to serve that silky pot roast sauce over buttery grits or cheese grits. That’s some good eatin!
• Get Crusty: Sop that addictive sauce up with some crusty bread like this garlic no-knead bread, honey butter dinner rolls or classic garlic bread.

Meal Plan: Comfort Food Sunday Supper with Dutch Oven Pot Roast

These cheesy scalloped potatoes have such a savory, melty and cheesy vibe to go along with that wonderful roast sauce.

Creamed corn is an incredible starchy side that adds more veggies to the mix.

These mustard greens have a bomb potlikker sauce of their own but when you mix with the pot roast sauce, you have something special boos.

Pinto beans offer a nice hearty balance with the meat of the roast.

Recipe Substitutions

• Chuck Roast: Other cuts of meat that are great are also a rump roast or round roast.
• Fingerling Potatoes: You can replace the fingerlings with some baby red potatoes or cut up Yukon golds.
• Worcestershire Sauce: Use a soy sauce or oyster sauce as a nice sub.
• Beef Stock: Use a chicken stock or vegetable stock instead.

Recipe Variations and Additions

• Gluten-Free: Swap the flour with the 1:1 gluten-free flour you love.
• Spice It Up: Just a sprinkle of red pepper flakes or cayenne pepper in the sauce can add a nice kick.
• Suga, Suga: Add a bit of sweet flavor to your savory with some maple syrup or honey in the mix. I do something similar by adding brown sugar to my Mississippi Pot Roast recipe.
• Mushroom It Up: I love the meaty texture of mushrooms so it adds such earthy vibes to the mix when you toss some in with your roast.

Expert Tips and Tricks for Cooking a Pot Roast in a Dutch Oven

• Garlic It Up: Stuff garlic into the pockets of the roast. This will change the game on your pot roast adding an abundance of flavor deep inside the roast.
• Make a Seasoning Rub: Literally you can combine your fave seasonings into one bowl and liberally season your roast all over. And don’t be shy. A common mistake I see people make is not adding ENOUGH seasoning to the roast.
• Don’t Skip the Pesto Rub: This really sets this roast apart from any other roast recipe on my website. Feel free to add a jarred one like I use here from Barilla or even a homemade one. You can even spread some chimichurri on there too. Delish!
• Don’t Rush Your Roast: Chill out boos. You need to take your time because that roast needs to get super tender. You can also do this in a slow cooker or even a pressure cooker if you are starved for time but here I use a dutch oven which also ensures even heating. This roast will go for about 2 1/2- 3 hours.

How to Store Pot Roast in a Dutch Oven

Transfer any leftovers into an airtight container and pop in the fridge. You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a tad bit dry. The microwave is all good too if you wanna speed it up some.

How long will this roast recipe last in the fridge?

Leftovers will last in the fridge for up to 3-4 days.

Can I freeze leftovers??

You know it boos! You can freeze it for up to 2-3 months storing in a freezer bag releasing air and adding a date label. Just make sure to thaw it in the fridge overnight before reheating.

Frequently Asked Questions

More Beef Recipes

• Beef Stew
• Italian Beef
• Birria Tacos
• Beef Short Ribs
• Chipotle Short Ribs
• Neck Bones recipe
• Prime Rib
• Prosciutto Wrapped Roast
• Classic Pot Roast
• Italian Pot Roast 

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Dutch Oven Pot Roast

This Dutch Oven Pot Roast recipe slowly braises a chuck roast in flavorful spices, genovese sauce, vegetables and luscious liquids resulting in a tender, fall apart comfort meal that’s served with a gremolata topping. 

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 50 minutes minutes

Servings 12 servings

Calories 421kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

For the Pot Roast

• 4 lbs chuck roast
• 9 garlic cloves
• 6 oz Genovese Pesto I used Barilly Creamy brand
• 1 tbsp kosher salt
• 2 tsp black pepper
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp Italian seasoning
• 1/2 cup all-purpose flour
• 3 tbsp extra virgin olive oil
• 4 carrots peeled and chopped
• 1 large red onion chopped
• 2 bay leaves
• 2 cups beef stock I used low sodium
• 2 tbsp Worcestershire sauce
• 8 oz fingerling potatoes halved

For the Gremolata Topping

• zest of 2 medium lemons
• 1/4 cup chopped Italian parsley
• 4 garlic cloves chopped fine

Instructions

For the Roast

• Preheat the oven to 300°F. Take a small knife and make 9 1-inch deep pockets into the top of the roast, large enough to fit the garlic cloves in. Stuff the garlic cloves into each of the pockets and add ½ teaspoon of pesto to the top to cover the holes.
• In a small bowl, whisk together salt, pepper, garlic powder, smoked paprika and Italian seasoning until combined. Liberally season roast evenly all over. Next, pour flour over roast and dredge both sides evenly.
• Heat a dutch oven or medium sized pot with a lid over medium heat. Add the oil and sear the roast for 3 minutes on each side until brown. Remove the roast from the pot and spread ½ cup of Barilla Creamy Genovese pesto over the entire roast and set aside.
• Add carrots and onion and cook for 2 minutes, making sure to scrape the bottom of the pot. Stir in the bay leaves, beef stock, Worcestershire sauce and add the covered roast back into the pot. Bring to a boil, cover and bake for 3 hours and 30 minutes, add potatoes with 1 hour remaining. Roast should be fork tender. If not, continue baking.

For the Gremolata

• While the roast is in the oven, in a small bowl combine lemon zest, parsley and garlic. When ready to serve, garnish roast with gremolata and serve with vegetables.

Notes

How to Store Pot Roast in a Dutch Oven

Transfer any leftovers into an airtight container and pop in the fridge. You can heat it up on the stovetop in a pan by adding a splash of liquid if it looks a tad bit dry. The microwave is all good too if you wanna speed it up some.

How long will this roast recipe last in the fridge?

Leftovers will last in the fridge for up to 3-4 days.

Can I freeze leftovers??

You know it boos! You can freeze it for up to 2-3 months storing in a freezer bag releasing air and adding a date label. Just make sure to thaw it in the fridge overnight before reheating.

Nutrition

Calories: 421kcal | Carbohydrates: 14g | Protein: 32g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 105mg | Sodium: 965mg | Potassium: 799mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3908IU | Vitamin C: 9mg | Calcium: 80mg | Iron: 4mg

The post Dutch Oven Pot Roast appeared first on Grandbaby Cakes.

They’re Lovin’ It! Here’s what They’re Sayin’:

“This is OUTSTANDING! I’ve made it twice now as written and everything about it is perfect.”

—REBECCA

Don’t ask me when and don’t ask me how, but at some point in my life, chicken and dumplings became my go-to comfort meal. Through rough break-ups, week-long bouts of the flu and not-so-great work days, I’ve relied on the satisfaction that comes with a big ol’ bowl of this stuff. I perfected this recipe until it was absolutely perfect, and the reviews below tell you just how dang on amazing it is!

Each bite is hearty and warms the belly until you’re lulled into a coma that can only be enjoyed by lounging on the couch. 

The Lowdown of This Southern Chicken and Dumplings recipe

Cuisine Inspiration: Southern Comfort

Primary Cooking Method: Stovetop Simmering

Dietary Info: Can be made gluten-free with ingredient swaps

Key Flavor: Rich, Hearty and beyond Flavorful Sauciness with Fluffy Light Biscuit Dumplings

Skill Level: Easy y’all (No Sweat Fam!)

Award-Winning Props!

This isn’t just any chicken and dumplings recipe; it’s taken the crown in The Kitchn’s Smackdown, proving it’s a top-notch choice for this classic comfort dish. It’s that good boos!

Flavors on Flavors; Textures on Textures

Forget the dense, doughy dumplings you might know. These biscuit dumplings are light as air! And that stewy sauce? Baby, each spoonful is so soothing and soul-soothing you won’t be able to put that spoon down.

Beyond No-Fuss

No need for super fussy ingredients boos. We rely on simple ingredients and straightforward steps to pull this award winning recipe off. And using rotisserie chicken keeps the prep time down.

Ingredients You’ll Need to Make Homemade Chicken and Dumplings

• Salted Butter: This ensures everything gets cooked up in rich, buttery and flavorful goodness. We also add that same richness to our dumplings.
• Onion, Celery, & Carrots: The holy trinity of veggies, finely diced and ready to bring freshness and depth to the pot.
• Seasoning: A dash of salt and pepper is gonna hook this pot up and make everything pop.
• Flour: This is our thickening agent, ensuring our stew is just the right consistency. It also is the foundation of our light dumplings.
• Chicken Stock: This is the base of our stew. Go for a flavorful one or amp it up with a bouillon cube if you’re feeling extra.
• Rotisserie Chicken: Shredded and ready to go, it keeps things much easier and no-fuss saving us time.
• Baking Powder: These help give us such a fluffy light vibe.
• Buttermilk: It’s tangy, it’s creamy, and it’s going to make our dumplings so delish boos.
• Egg: It’s the binder holding our dumpling dough together.
• Parsley: Finely chopped and ready to garnish, it’s the final sprinkle of fun for our delightful dish.

How to Make Chicken and Dumplings

Step 1: Build Your Chicken Stew Base

1

Add veggies and season with salt and pepper. Cook until veggies get somewhat tender and soft then remove and set aside until later.

2

Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk.

3

Whisk in stock, turn heat back up to medium and allow it to get smooth then bring to a boil then bring in shredded chicken and veggies in the mix.

Step 2: Dumpling It Up!

4

In a medium bowl, add flour, baking powder, salt and pepper and whisk together.

5

Next, add in buttermilk, egg and melted butter.

6

Mix until just combined. It should be thick.

7

Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.

8

Allow dumplings to cook and puff up without lifting the cover, then test dumpling by cutting in half. If it is all good, then sprinkle with garnish and serve it up boos.

They’re Lovin’ It! Here’s what They’re Sayin’:

“Wow!!! This is comfort-food at its best! I can’t believe how much flavor was in this…Girl, this is going in my favorite recipe file. I can’t get over how good this was.”

—MALINA

How to Serve Easy Chicken and Dumplings with Biscuits

• Keep It Simple: Serve this one pot meal with a delish harvest salad or peach salad depending on the season.
• Keep It Cozy: Serve this homemade chicken and dumpling recipe with some slow cooker mashed potatoes and a veggie like this creamed corn.
• Get Southern With It: Get a pot of mustard greens going with some fried cornbread and glasses of sweet tea. And don’t forget the sour cream pound cake for dessert ya dig?

Recipe Substitutions

• Rotisserie Chicken: I add store bought rotisserie chicken to my Southern chicken and dumplings to save a ton of time and effort. If you have time however, make one from scratch.
• Butter: I go with salted butter in this recipe but you can swap with unsalted and add in salt until it tastes how you like it y’all.
• Buttermilk: If you don’t have any, you can easily make it. Add 1 tablespoon of vinegar or lemon juice to each cup of milk. Let it curdle and thicken before using in the recipe.

Recipe Variations and Additions

• Gluten-Free: Replace the flour in the broth and the dumplings with your fave 1:1 ratio all-purpose gluten-free flour. The texture of the dumplings may change but they will still taste so bomb.
• Vegan: Swap out the chicken stock with a veggie stock and just go all in on just veggies or replace the chicken with mushrooms for a meaty texture.
• Add Some Heat: Kick the stew up a notch by adding some cayenne or hot sauce to the broth.
• Herb It Up: Adding some fresh herbs like rosemary, thyme and parsley to the mix will add a bomb earthy flavor.

Expert Tips and Tricks

• Don’t Overmix Boos: Make sure you use a light hand for mixing the dumplings. This will keep them light and fluffy and not tough.
• Homemade Stock for the Win: If you have more time, go all in on a flavorful homemade chicken stock. It will kick that flavor up to new heights.
• Test your Dumplings: A super easy test for your dumplings is after the 20-minute cook time, cut into a dumpling and make sure the inside isn’t raw. After that, you are ready to enjoy!

How to Store and Reheat this Easy Chicken and Dumpling Recipe

Simply transfer any leftovers into an airtight container and pop it in the fridge.

When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!

How long will it last in the fridge?

It should stay all good in the fridge for up to 4 days.

Can I freeze?

For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.

Frequently Asked Questions

This chicken and dumplings recipe is legit the best one you will ever try. That sauce is seriously layered with so much flavor that you might just slurp it up with a spoon. But once you add in that amazing texture of rotisserie chicken, tender veggies and beyond light and fluffy biscuit dumplings, you get something that will blow your socks off. Get into it!

Best Chicken Soup and Stew Recipes

• Creamy Chicken Noodle Soup
• Turkey and Dumplings
• Slow Cooker Chicken Chili
• Chicken Pot Pie

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Southern Chicken and Dumplings

This Homemade Chicken and Dumplings recipe adds hearty, biscuit-style dumplings to a rich, thickened chicken stew filled with vegetables, aromatics and so much flavor!

Course Main Course

Cuisine American, south, Southern

Prep Time 25 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 324kcal

Author Jocelyn Delk Adams

Equipment

• Dutch Oven

Ingredients

For the Chicken

• 1/2 cup salted butter divided
• 1 large onion finely diced
• 3 celery stalks finely diced
• 5 medium carrots peeled and finely chopped
• salt and pepper to taste
• 1/4 cup all-purpose flour
• 4 cups chicken stock make sure you use a flavorful one or add chicken bouillon cube to yours for additional flavor
• 1 rotisserie chicken shredded

For the Dumplings

• 1 1/2 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/4 tsp black pepper
• 3/4 cup buttermilk
• 1 large egg
• 2 1/2 tbsp salted butter melted
• 1/3 cup chopped parsley for garnish

Instructions

For the Chicken

• Add ¼ cup of the butter to large pot over medium heat until melted.
• Add onion, celery and carrots and season with salt and pepper. Cook until veggies get somewhat tender and soft, about 5-6 minutes then remove and set aside until later.
• Melt remaining ¼ cup of butter over medium-low heat. Sprinkle in flour and whisk, allowing it to brown somewhat until it becomes golden brown, about 8-12 minutes.
• Whisk in chicken stock (make sure you are getting the bits of roux stuck to the bottom of the pan too), turn heat back up to medium and allow it to get smooth then bring to a boil.
• Add the shredded chicken and cooked vegetables to the pot and allow sauce to somewhat thicken. Taste for seasoning and add final salt and pepper to taste.

For the Dumplings

• In a medium bowl, add flour, baking powder, and pepper and whisk together.
• Next add in buttermilk, egg and melted butter until just combined. The mixture should be thick.
• Using a spoon, drop dollops of dough into the pot spacing out somewhat. They will stay on top and won’t sink. Cover the pot and reduce heat to low.
• Allow dumplings to cook and puff up without lifting the cover for about 20 minutes, then test dumpling by cutting in half. The dough shouldn’t be raw. If it needs more time, cover with lid and allow to cook a bit longer.
• Scoop into bowls and sprinkle with parsley to serve.

Notes

How to Store and Reheat this Easy Chicken and Dumpling Recipe

Simply transfer any leftovers into an airtight container and pop it in the fridge.

When you’re ready to dive back in, gently reheat your portions in a saucepan over medium-low heat, stirring occasionally until everything is warmed through and the dumplings are soft again. Or zap in the microwave, reheating servings in a microwave-safe dish for about 2 minutes stopping and stirring around the dumplings and stew in 30 second intervals until reheated. Done and Done!

How long will it last in the fridge?

It should stay all good in the fridge for up to 4 days.

Can I freeze?

For sure boos! Add leftovers to a heavy-duty freezer bag or to an airtight container and add the date. It should last about 3 months in the freezer. Just let it thaw in the fridge overnight before heating again.

Nutrition

Calories: 324kcal | Carbohydrates: 32g | Protein: 8g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 67mg | Sodium: 668mg | Potassium: 479mg | Fiber: 2g | Sugar: 6g | Vitamin A: 7179IU | Vitamin C: 7mg | Calcium: 105mg | Iron: 2mg

The post Southern Chicken and Dumplings appeared first on Grandbaby Cakes.