The Best Holiday Recipes | Fun Holiday Baking Ideas https://therecipecritic.com/holiday-recipes/ Tried and True Recipes for Families | Food Blog Mon, 09 Sep 2024 14:45:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.2 https://therecipecritic.com/wp-content/uploads/2019/02/cropped-favicon-32x32.png The Best Holiday Recipes | Fun Holiday Baking Ideas https://therecipecritic.com/holiday-recipes/ 32 32 53477294 How to Temper Chocolate https://therecipecritic.com/how-to-temper-chocolate/ https://therecipecritic.com/how-to-temper-chocolate/#comments Tue, 10 Sep 2024 12:00:00 +0000 https://therecipecritic.com/?p=266478 Learn how to temper chocolate for all your chocolate dipping and candy-making needs! Tempering chocolate can be intimidating but my…]]>

Learn how to temper chocolate for all your chocolate dipping and candy-making needs! Tempering chocolate can be intimidating but my how-to guide will help you every step of the way.

Top view of tempered chocolate in a glass bowl with a spatula.

Reasons to Temper Chocolate

  • Use For Desserts: Tempered chocolate is used when making chocolate molds and bars, dipped candy, or edible chocolate decorations.
  • Perfect Coating Texture: Get smooth, shiny, and “snappy” chocolate for all your dipping needs! Tempering is necessary for that perfect chocolate texture.

What Does it Mean to Temper Chocolate?

Tempering chocolate is the precise process of heating and cooling chocolate. Basically, it’s melting the chocolate and then cooling the chocolate so that it hardens to the perfect texture. This texture should be smooth, shiny, and hard enough to “snap” when broken apart. Tempered chocolate will hold its shape at room temperature and is important for dipping and making chocolate candies.

Chocolate can be sensitive to temperature changes causing it to go out of temper. Once out of temper, the chocolate becomes dull, grainy, and soft. You have likely seen chocolate that has gray or white streaks on it. This is called “chocolate bloom” and indicates that the chocolate is out of temper. While the chocolate is perfectly edible, it’s not the same as tempered chocolate.

Two types of chocolate labeled bloomed chocolate and tempered chocolate.

How to Temper Chocolate

There are three different ways to temper chocolate! Choose which method you would like to use.

  1. Double Boiler: The double boiler method is when a glass or metal bowl is placed on top of a pot of steaming (not boiling or simmering) water to melt the chocolate. Once melted, the heated bowl of chocolate is removed and set in a bowl of cold water or ice to cool the chocolate down to the second temperature. Once cooled to the right temperature, the bowl is then placed back on the double boiler. This warms the chocolate up slightly to reach the final temperature for tempered chocolate.
  2. Seeding: The seeding method is similar to the double boiler method. You will use a double boiler to melt the chopped chocolate. Remove the bowl from the heat and stir in the remaining ⅓ of chopped chocolate. This is called “seeding”. The chocolate is stirred until completely melted and has reached the second temperature. Place the bowl back on the double boiler for just a few moments until the chocolate has reached the final temperature and is in temper. If the chocolate is under the final temperature, continue stirring on the double boiler until it has warmed properly. If the chocolate goes over the final temperature, the tempering process will need to begin again and you will need additional chopped chocolate to seed with. 
  3. Tabling: The tabling method uses a double boiler to melt the chocolate. Pour ⅔ of the melted chocolate onto a clean marble surface. Use a plastic bench scrape to spread the chocolate out into a large rectangle before gathering it back into a pool in the center of the marble. Repeat this 3-4 times before taking the temperature of the pool of chocolate. If it has reached the second temperature, scoop it all up and add it back to the bowl. If it has not reached the second temperature, continue to spread it out and gather it into a pool 1-2 times more before temping again. After you’ve added the cooled chocolate back to the bowl, stir it in with the remaining ⅓ of chocolate and temp it. If it is still warmer than the final temperature, remove ⅔ of it from the marble to spread and cool it 2-3 times before adding it back to the bowl. If it is cooler than the final temperature, place it on the double boiler for only a few seconds while stirring to bring it up the few degrees necessary to reach the final temperature. 
Chart to show the temperatures of chocolate for melting, warming, and cooling.

How to Make a Double Boiler

Knowing how to make a double boiler is helpful because it’s an important part of all 3 methods. You can buy a double boiler pot, but this is an easy version using a pot and bowl you most likely already have!

  1. Pour Water Into the Pot: Use about 1 inch of water when using the double boiler method. The bottom of the bowl should not touch the water in the pot! 
  2. Place the Bowl on Top of the Pot: The bowl should be large enough to cover the top of the pot and sit on top of it, but not too large that it doesn’t sit well on top of it.
  3. Add the Chocolate to the Bowl: Turn on the stove on low heat and slowly heat to melt the chocolate. Be patient and stir continuously, scraping down the sides and bottom of the bowl to keep all of the chocolate moving.
First photo of water adding to a pot to make a double boiler.
Second photo of a glass bowl placed on top of the pot of water.
Third photo of the chocolate added to the glass bowl to melt and temper.

What Kind of Chocolate Can I Temper?

Use chocolate that doesn’t have any added stabilizers and has enough cocoa butter in it since tempering is the stabilization of cocoa butter. 

  • Use High-Quality Chocolate: The best chocolate for tempering is high-quality chocolate with higher cocoa butter content. Some good brands to look for are Couverture, Callebaut, and Guittard. 
  • Avoid Chocolate Chips: Chocolate chips are made with less cocoa butter to prevent them from melting easily. If you attempt to temper chocolate using chocolate chips, you will most likely end up with streaks in it due to the lower cocoa butter content. 
  • Avoid Candy Melts, Coating Chocolate, and Almond Bark: These kinds of chocolate have added stabilizers to help them set up and look shiny, but are ineffective for tempering. Because they don’t require tempering they are a great option when you want a quick, simple way to melt chocolate for dipping or drizzling.
Top view of chopped chocolate on a cutting board.

Tips For Tempering

Here are lots of helpful tips to make sure your tempering is a success! I go over EVERYTHING!

  • Use a Metal or Glass Bowl: Plastic and ceramic bowls will not work for tempering chocolate. Metal bowls cool the chocolate faster, which requires you to work more quickly to keep the chocolate from heating or cooling too fast. Glass bowls will retain the heat longer and extend the cooling process. The chocolate will also stay in temper for longer.
  • Bowl Size: The bowl should be large enough to cover the top of the pot and sit on top of it, but not too large that it doesn’t sit well on top of it.
  • Water Tip: Use about 1 inch of water when using the double boiler method. The bottom of the bowl should not touch the water in the pot! 
  • Low Heat: Heat the water over very, very low heat. You want it steaming, but not simmering. The lower the heat, the more control you have over how quickly your chocolate will rise in temperature. 
  • Keep it Moving: Keep the chocolate moving! Agitating the bowl and constant stirring will help keep the chocolate more even in temperature.
  • Patience: Patience is key when tempering chocolate. It can take several tries before it’s correctly tempered. Each step can take time to go through all the temperature changes, especially the cooling process. Babysit your chocolate closely, stir it frequently, and be patient.
  • Seeding Tips: If you are using the seeding method, it’s important to note that the chocolate used to seed must be already in temper! You should use commercially bought chocolate that is still in temper, or if you are confident in your tempering skills you may use chocolate you have previously tempered and let fully cool and harden. 
  • Microwave Tips: If you use the microwave to melt your chocolate, set the microwave to 50% power and heat in 20-30 second increments, stirring thoroughly and temping between each increment so you don’t scorch the chocolate. 

What to AVOID When Tempering Chocolate?

There are things to avoid when working with chocolate! Remember these and you’re on your way to successful tempering.

  1. HIGH HEAT: Heat is important for melting chocolate, but it has to be controlled by keeping it very low. Chocolate is prone to scorching easily. Monitor the chocolate’s temperature closely to make sure it doesn’t overheat and burn. Use a thermometer to check the temperature! See my chart below for the correct temperatures.
  2. WATER: Water and chocolate do NOT mix well. Even one drop of water can make an entire bowl seize up. Use a kitchen towel or paper towel to wipe the bottom of the bowl dry each time it comes off the double boiler. This will help eliminate the possibility of water getting into the chocolate. 
Top close view of melted chocolate in a bowl with chopped chocolate added on top for seeding.

How Do I Know If I Tempered My Chocolate Correctly?

Here are some simple ways to know if you tempered your chocolate correctly.

  1. Parchment Paper: Use a spoon to drop a small dollop of chocolate or a smear of it onto a piece of parchment paper and let it set up.
  2. Dip a Spoon or Knife: Dip a spoon or the tip of a knife in the chocolate and set it aside to set up. 
  3. Refrigerator: You can place these in the refrigerator for no longer than 2-3 minutes to help the chocolate set up more quickly.
  4. Smooth, Shiny, and Snaps: Tempered chocolate will set up quickly and will look very shiny and smooth. When you break it apart, it will have a clean snap. The chocolate should not look dull or be soft. 
  5. No Streaks or Spots: If the chocolate has streaks, spots, or takes longer than 5 minutes to set then it is not in temper. You will have to start over!

Storing Tempered Chocolate

Place tempered chocolate in an airtight container or Ziplock bag. The best place to store chocolate is in a cool, dry place like a cupboard. Avoid storing it in places with heat, moisture, and light. Remember, temperature changes affect the chocolate and will cause the chocolate to “bloom!”

Close view of a thermometer testing the temperature of a bowl of melted chocolate.

Chocolate Dipping Recipes to Love!

Use tempered chocolate to make decadent treats! It’s perfect for dipping these peanut butter eggs, my easy Oreo balls, or making chocolate-covered pretzels. Your chocolate lovers will thank you!

]]> https://therecipecritic.com/how-to-temper-chocolate/feed/ 2 266478 Pistachio Pudding Cookies https://therecipecritic.com/pistachio-pudding-cookies/ https://therecipecritic.com/pistachio-pudding-cookies/#respond Tue, 03 Sep 2024 12:00:00 +0000 https://therecipecritic.com/?p=261887 Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this…]]>

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They’re easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!

Overhead shot of baked pistachio pudding cookies.

Reasons You’ll Love This Recipe

  • Incredible flavor: If you love the subtle nutty flavor of pistachios in ice cream, dessert salad, and breads, you’re going to go crazy for these cookies!
  • Wonderful texture: The best part of this cookie recipe is the soft, tender crumb with chunks of white chocolate and pistachios. One bite, and you’ll be hooked!
  • Great for holidays: Because of their festive green color, these cookies are perfect for Christmas and St. Patrick’s Day. But they are good anytime you’re craving something sweet!

Ingredients You’ll Need

This pistachio pudding cookie recipe is made with classic baking ingredients. Just be sure to grab a box of instant pistachio pudding mix at the store. Check out the recipe card at the bottom of the post for exact measurements.

  • Butter: Use salted butter to add richness.
  • Granulated Sugar: Makes these perfectly sweet!
  • Brown Sugar: provides sweet caramel-like flavor and moisture.
  • Pudding Mix: One package of instant pistachio pudding flavors these cookies and makes them deliciously soft. Be sure to disregard any instructions on the box—this is just an add-in to the cookie dough.
  • Eggs: Binds the ingredients and provides structure to the cookies.
  • Vanilla Extract: Provides a subtle warm sweetness.
  • Almond Extract: Enhances the nutty pistachio flavor.
  • Baking Soda: Helps the cookies rise.
  • Flour: For light tenderness, use all-purpose flour.
  • White Chocolate: You can mix in chopped white chocolate or white chocolate chips.
  • Pistachios: Chopped pistachios for a nutty crunch that further enhances the pistachio flavor.
  • Green Food Coloring: To make your fun holiday parties more green, you can add a small amount of green food coloring.
Overhead shot of labeled ingredients.

How to Make Pistachio Pudding Cookies

These pistachio cookies could not be easier to prepare. They come together in just about 15 minutes, and there is no need to chill the dough!

  1. Beat Butter and Sugar: Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars together until fluffy, about 3-4 minutes.
  2. Beat in Pudding Mix: Add the pudding mix and beat until combined.
  3. Wet Ingredients: Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
  4. Add Dry Ingredients: Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
  5. Fold in Chocolate and Nuts: Stir in the chocolate chips and chopped pistachios by hand.
  6. Bake: Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.
Overhead shot of butter and sugars separated in a mixing bowl.
Overhead shot of beat butter and sugars with pudding mix on top.
Overhead shot of the butter, sugar and pudding mixture with eggs and extracts.
Overhead shot of the dry ingredients on top of the cookie dough.
Overhead shot of the pistachio pudding cookie dough with white chocolate chunks and pistachios in a mixing bowl.
Overhead shot of cookie dough scooped into balls spread out on a cookie sheet covered in parchment paper.

Tips for Perfect Pudding Cookies

These pistachio pudding cookies are hassle-free and a hit with anyone who tries them. For best results, follow these simple tips!

  • Chill: For a thicker cookie, chill your dough for 30 minutes to an hour. Cook time will be a couple of minutes longer with chilled dough.
  • Cook time: Do not overbake! These cookies are meant to be soft and chewy, so follow the recipe time and check them often the first time you make them since all ovens are slightly different. They should be just barely set on the outside and slightly matte on top. They might look a little underdone, but they will continue to cook as they sit on the baking sheet after you remove them from the oven.
  • Cool: After pulling the cookies out of the oven, let them cool on the baking sheet for 2 minutes. Then, carefully transfer them to a cooling rack to allow them to finish cooling completely.
  • Roll: If you aren’t using a cookie scoop, I recommend rolling the dough balls before placing them on the baking sheet. This will help the cookies be more uniform and bake evenly.
close up overhead shot of baked pistachio pudding cookies.

Storing Leftover Pistachio Pudding Cookies

These pudding cookies store great and stay soft for days! You can even freeze the dough for later!

  • Baked Cookies: Store baked cookies in an airtight container on the counter for up to 5-7 days, or freeze them for up to 3 months. I recommend freezing them in a single layer on a parchment-lined baking sheet before transferring the frozen cookies to a freezer bag.
  • To Refrigerate Cookie Dough: If you know you will be baking these cookies within the next few days, then you can just refrigerate the dough. Store it in an airtight container, and it will last up to 5 in the refrigerator. Allow the dough to sit on the counter for an hour or so to soften a bit before scooping.
  • To Freeze Cookie Dough: If you are not quite ready to bake your cookie dough, then place it in an airtight container and freeze for up to 3 months in the freezer. To save time, roll the dough into balls, then place them on a baking sheet lined with parchment paper. Freeze for about an hour, then layer the cookie dough balls in an airtight container with parchment paper between each layer.
Side shot of stacked pistachio pudding cookies on a wood cutting board.

More Ways to Use Instant Pudding Mix

Instant pudding mix is a versatile ingredient that not only makes the softest cookies but is also great for flavoring a variety of delicious desserts. Here are some of my favorite recipes using instant pudding mix. Which one will you try next?

Print

Pistachio Pudding Cookies

Pistachio Pudding Cookies are super soft, chewy, and irresistible! They're easy to make, and adding pistachio pudding mix gives this cookie recipe wonderful flavor and the perfect tender texture!
Course Dessert
Cuisine American
Keyword christmas cookies, holiday cookies, Pistachio Pudding Cookies, Pudding Mix Cookies, White chocolate pistachio cookies
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Servings 24 cookies
Calories 208kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Line 2 baking sheets with parchment paper and set aside. In a large mixing bowl, beat the butter and sugars until fluffy, about 3-4 minutes.
  • Add the pudding mix and beat until combined.
  • Add the eggs, vanilla, and almond extract and beat until combined. Scrape down the sides and bottom of the bowl.
  • Add the flour and baking soda and mix until combined. If desired, add a very small amount of green food coloring to make the cookies a brighter shade.
  • Stir in the chocolate chips and chopped pistachios by hand.
  • Scoop the dough using a smaller scoop (about 1 ½ tablespoons) and place on the prepared cookie sheet. Bake for 8-12 minutes.

Nutrition

Calories: 208kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 180mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 210IU | Vitamin C: 0.2mg | Calcium: 30mg | Iron: 1mg
]]> https://therecipecritic.com/pistachio-pudding-cookies/feed/ 0 261887 Breakfast Monkey Bread https://therecipecritic.com/breakfast-monkey-bread/ https://therecipecritic.com/breakfast-monkey-bread/#respond Sun, 25 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=261902 Rise and shine to Breakfast Monkey Bread with delicious savory flavors! It’s made with Grands biscuits, eggs, sausage, bacon, and…]]>

Rise and shine to Breakfast Monkey Bread with delicious savory flavors! It’s made with Grands biscuits, eggs, sausage, bacon, and cheese, all baked in a bundt pan. The result is a crowd-pleasing, pull-apart bread that everyone will devour!

Overhead shot of savory breakfast monkey bread with piece pulled out.

Reasons You’ll Love This Recipe

  • Delicious Flavor: This breakfast monkey bread has a wonderful savory, cheesy flavor combined with soft, tender bread! It’s so good you won’t be able to stop eating it!
  • Easy to Make: With simple ingredients, one pan baking, and easy-to-follow instructions, you will love whipping this up for any brunch or quick reheat breakfast option for your kids!
  • Crowd Pleaser: This breakfast is sure to be a hit with everyone—kids and adults alike!
  • Great for Holidays: I love holiday brunches, such as Christmas morning, Mother’s Day, and Easter. This monkey bread recipe is the perfect addition to your brunch spread!

What is Savory Breakfast Monkey Bread?

If you love classic Monkey Bread with its cinnamon-sugar goodness, you’re in for a treat! This breakfast version keeps the fun pull-apart style but adds a savory spin with eggs, cheese, and breakfast meats. This breakfast monkey bread is one of my family’s all-time favorite brunch items.

Ingredients You’ll Need

This breakfast monkey bread recipe might use Grands biscuits, but it tastes homemade! Only eight simple ingredients are needed, but once it’s baked, it looks so impressive. Perfect for holiday brunches! Check out the recipe card below for exact measurements.

  • Grands Biscuits: I love making pull-apart bread recipes with these canned biscuits! They are so versatile!
  • Large Eggs: This recipe uses six large eggs that are lightly scrambled and added to the breakfast bread.
  • Heavy Cream: A small amount of heavy cream added to the eggs makes them fluffy and light.
  • Seasoning: Everything bagel seasoning for extra flavor.
  • Butter: Makes the eggs taste rich and SO delicious.
  • Meat: Precooked breakfast sausage and bacon are added to the mixture of ingredients for the most amazing savory flavor.
  • Cheese: I really like shredded cheddar cheese in this recipe, but feel free to add whichever cheese you prefer! Gruyère, white cheddar cheese, pepper jack, Monterey Jack, provolone, and Swiss are all great options.
Overhead shot of labeled ingredients.

How to Make Breakfast Monkey Bread

I love how wonderfully simple this recipe is. With nearly everything ready-made, you can just toss it all into a pan and let the oven handle the rest! Just follow my step-by-step instructions below for a breakfast that’s bound to become a favorite!

  1. Prep: Preheat the oven to 350 degrees Fahrenheit and spray a large bundt pan with pan spray. Cut all the biscuits into quarters and set them aside in a large bowl.
  2. Whisk Eggs: Add the eggs to a small bowl and whisk with the cream and everything bagel seasoning.
  3. Cook Eggs: Heat the butter in a large skillet over medium heat until melted, and then scramble the egg mixture until slightly undercooked.
  4. Combine Ingredients: Remove the eggs from the heat and transfer them to the bowl with the biscuits. Add the scrambled eggs, sausage, bacon, and cheese.
  5. Stir Together: Toss everything together until evenly combined.
  6. Bake: Carefully fill the prepared bundt pan with the biscuit mixture until it’s full. Then, bake for 30-35 minutes, until golden brown. Once baked, allow the Monkey Bread to cool slightly before turning it out onto a serving plate. Finally, serve it warm and enjoy!
Overhead shot o cut up biscuits on cutting board.
Overhead shot of egg mixture in a glass bowl.
Overhead shot of egg mixture being scrambled in a pan.
Overhead shot of sausage, bacon, eggs, cheese and biscuits separated in a bowl.
Overhead shot of breakfast monkey bread ingredients stirred together in a bowl.
Overhead shot of egg, cheese, meat and biscuit mixture in a bundt pan.

Breakfast Monkey Bread Tips and Variations

Here are some simple tips and ideas for making savory monkey bread! There are many ways to switch up the ingredients and make it your own. Have fun with it!

  • Seasoning Options: The Everything bagel seasoning can be substituted for other seasonings or just salt and pepper. Use 1/2 teaspoon salt and a pinch or two of black pepper.
  • Different Cooking Options: You can use a 6-cup bundt pan by cutting the recipe in half and baking it for 20-25 minutes. Alternatively, you can spray a muffin pan with non-stick spray, divide the mixture into 12 portions, and bake for 13-18 minutes to make mini Monkey Bread muffins.
  • Other Canned Biscuits: If you use regular-sized canned biscuits instead of the Grands, use the same number of cans, but cut the biscuits in half instead of in quarters.
  • Add Onion and Peppers: Sauté 1/2-1 cup of onions or peppers and stir them in with everything to add a little more variety of flavor.
  • Add Chives: Try adding 1-2 tablespoons of chopped chives with the eggs or stirring them into the biscuit mixture.
Side shot of someone pulling a piece of the savory breakfast monkey bread from the whole.

How to Store Leftover Breakfast Monkey Bread

This breakfast monkey bread is great because it keeps fresh for many days! Follow my tips below for storing and reheating leftovers.

  • In the Refrigerator: Store in an airtight container or wrapped in plastic wrap for about five days.
  • In the Freezer: Store in a freezer bag or wrapped in 2 -3 layers of plastic wrap followed by a layer of foil for up to 3 months. Thaw overnight in the fridge before reheating. Reheat in the oven at 350 degrees Fahrenheit for 20 minutes or until the internal temperature reaches 165 degrees Fahrenheit.
Close up shot of the breakfast monkey bread with piece taken out.

More Breakfast Recipes

Breakfast is my favorite because there are so many wonderful sweet and savory options! I love a good brunch, where I can make all sorts of recipes and enjoy them at the same time! Here are a few ideas for you to try that your whole family will love! Like this breakfast monkey bread, they would all be great as part of a holiday brunch spread!

Print

Breakfast Monkey Bread

Rise and shine to Breakfast Monkey Bread with delicious savory flavors! It’s made with Grands biscuits, eggs, sausage, bacon, and cheese, all baked in a bundt pan. The result is a crowd-pleasing, pull-apart bread that everyone will devour!
Course Breakfast
Cuisine American
Keyword Breakfast Monkey Bread, Easy Savory breakfast, monkey bread, monkey bread muffins, Savory Monkey Bread
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings 8 servings
Calories 836kcal

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and spray a large bundt pan with pan spray.
  • Cut all the biscuits into quarters and set them aside in a large bowl.
  • Add the eggs to a small bowl and whisk with the cream and bagel seasoning. Heat the butter in a large skillet over medium heat until melted, then scramble the egg mixture until slightly undercooked. Remove the eggs from the heat and transfer them to the bowl with the biscuits.
  • Add the sausage, bacon, and cheese. Toss everything together until evenly combined.
  • Carefully fill the prepared bundt pan with the biscuit mixture until the pan is full.
  • Bake for 30-35 minutes, until golden brown. Let the monkey bread cool slightly before turning it out onto a serving plate. Serve warm.

Nutrition

Calories: 836kcal | Carbohydrates: 57g | Protein: 24g | Fat: 57g | Saturated Fat: 20g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.4g | Cholesterol: 209mg | Sodium: 1733mg | Potassium: 452mg | Fiber: 2g | Sugar: 4g | Vitamin A: 725IU | Vitamin C: 0.2mg | Calcium: 235mg | Iron: 5mg
]]> https://therecipecritic.com/breakfast-monkey-bread/feed/ 0 261902 Labor Day Menu Plan https://therecipecritic.com/labor-day-menu-plan/ https://therecipecritic.com/labor-day-menu-plan/#comments Fri, 23 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=265741 This Labor Day Menu Plan will make your party planning so easy! End the summer with these amazing recipes. Don’t…]]>
Print the shopping list

This Labor Day Menu Plan will make your party planning so easy! End the summer with these amazing recipes. Don’t forget that I included a shopping list which will save you so much time!

Aren’t holidays fun? Any excuse to whip up delicious recipes and I am in! This creamy ranch dip is our absolute favorite for any occasion!!

A collage of 6 images and a graphic that says " labor day menu plan with shopping list".

Delicious Labor Day Menu

Send summer out with a bang with this yummy Labor Day menu plan. School has already started so spending time party planning is just not in the cards for me which is why this menu plan is perfect.

I’ve included a few options for entrees, sides and desserts. Cook them all to feed a crowd or pick one of each if it’s a smaller gathering! And if you are like me and want a meal plan every week, check out my weekly meal plans here.

Print meal plan and shopping list

How Many Does This Feed

Each recipe on this Labor meal plan is meant to feed about 6-8 adults so if you are making all of them, this amount of food should easily be able to feed about 15+ people. More if its a combination of adults and kids!

Hawaiian Teriyaki Chicken Skewers

4.73 from 33 votes
Hawaiian Teriyaki Chicken Skewers marinate in the very best homemade Hawaiian teriyaki sauce! Loaded with peppers, fresh pineapple and red onions, these make an incredible and vibrant meal!
View Recipe

Slow Cooker Sweet Carolina Pulled Pork Sliders

5 from 3 votes
Slow Cooker Sweet Carolina Pulled Pork Sliders are crazy tender, juicy and messy, the way a slider should be! The pork slow cooks all day in an amazing spice rub and sweet vinegar and will be a huge hit!
View Recipe

BLT Tortellini Pasta Salad

5 from 3 votes
BLT Tortellini Pasta Salad is your favorite sandwich turned into a delicious, refreshing salad you can share with others. This salad is so easy to make and perfect for serving at any gathering. With loads of bacon, crisp Romaine lettuce, juicy tomatoes, and cheese-filled tortellini, it's sure to be a hit!
View Recipe

Loaded Creamy Ranch Dip (Poolside Dip)

4.80 from 5 votes
Loaded Creamy Ranch Dip is packed with so many delicious flavors you won’t be able to get enough of it! Perfect for the pool or potlucks!
View Recipe

No Bake S’mores Pie

This No Bake S’mores Pie is the easiest summer dessert! A graham cracker crust is loaded with chocolate filling and topped with marshmallow cream!
View Recipe

Peach Dump Cake

5 from 4 votes
This 5-ingredient peach dump cake is a super easy dessert that is full of warm, cinnamony goodness. Top it off with a scoop of ice cream for a peachy, indulgent dessert the whole family will love.
View Recipe
CLick here for the free printable with shopping list
A pdf of a shopping list.

More Sides for Labor Day

Adding in extra sides is a great way to feed a crowd. Add a little variety to your holiday menu plan with some of my favorites!

Holiday Leftovers

This menu for Labor Day can feed a lot! If you have leftovers, make sure to store them properly in an airtight container in your fridge and they should last you a couple of days!

]]> https://therecipecritic.com/labor-day-menu-plan/feed/ 4 265741 Biscoff Cookies https://therecipecritic.com/biscoff-cookies/ https://therecipecritic.com/biscoff-cookies/#respond Mon, 19 Aug 2024 12:00:00 +0000 https://therecipecritic.com/?p=262498 Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff…]]>

Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff cookies and cookie butter. These are easy to whip up and will be a hit for any occasion!

The cinnamon-spiced, caramel flavor of Biscoff cookies is irresistible in a variety of desserts! If you love it too, try our soft, rich Biscoff Cheesecake, easy Biscoff Oatmeal Bars and Pumpkin Chiffon Pie with Biscoff Crust.

Overhead shot of baked Biscoff cookies on a cookie sheet.

Reasons You Will Love This Recipe

  • Delicious flavor: With the combination of cinnamon-spiced Biscoff cookies with white chocolate and cookie butter in a soft and chewy cookie, one bite and you’ll be hooked!
  • Wonderful texture: Chunks of Biscoff cookie, white chocolate, and biscoff cookie butter drizzled over the top of homemade cookies are incredible. You can’t eat just one!
  • Great for any occasion: This recipe is easy enough to make for a weeknight treat for the family, yet impressive enough for your holiday cookie tray!

Biscoff Cookies Recipe

Biscoff cookies start with your basic cookie ingredients with cookie butter mixed into the dough. Pieces of Biscoff cookies (also called speculoos cookies) and white chocolate are folded into the batter. Drizzle them with more cookie butter before baking for the perfect finishing touch.

You will be absolutely obsessed with how delicious these taste! They have the perfect flavor and texture—soft on the inside and slightly crispy on the edges. Then you get bites of cinnamon-spiced cookie pieces and melty white chocolate—pure cookie perfection.

Ingredients You’ll Need To Make Biscoff Cookies

This Biscoff cookie recipe uses classic baking ingredients that you probably already have in your pantry! You just might need to purchase some Biscoff cookies and cookie butter, but it’s so worth it! Check out the recipe card at the bottom of the post for the exact measurements.

  • Unsalted Butter: Butter provides richness and a buttery flavor.
  • Brown Sugar: Brown sugar adds a warm caramel flavor adding sweetness and creating a chewy texture in the cookies.
  • Granulated Sugar: Adds sweetness to the dough.
  • Eggs: Helps with binding ingredients and provides structure.
  • Vanilla Extract: Enhances the sweet flavor.
  • Cookie Butter: If you have the time, try this homemade cookie butter recipe. It’s even better than Trader Joe’s version!
  • Flour: I recommend all-purpose flour for a perfectly soft and tender texture.
  • Cornstarch: I love adding cornstarch to my cookie dough because it makes the cookies soft and thick. 
  • Baking Soda and Baking Powder: Helps baked goods rise and makes them light and soft.
  • Salt: Balances the sweetness and brings all the flavors together.
  • White Chocolate: The taste of white chocolate with Biscoff cookies is a match made in heaven!
  • Biscoff Cookies: These crunchy biscuits have a warm spiced caramel flavor. We crunch them up and fold them into the dough for major deliciousness.
Overhead shot of labeled ingredients.

How to Make Biscoff Cookie Butter Cookies

We love baking unique cookie recipes at our house! If you’re looking for a cookie that is truly special, give these Biscoff cookies a try! Here’s how easy they are to make:

  1. Prep: Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  2. Beat Butter and Sugars: Add the butter and both sugars to the bowl of a stand mixer and beat on high speed with the paddle attachment for 3-4 minutes, until light and fluffy.
  3. Combine Eggs and Vanilla: Add the eggs and vanilla and mix on medium speed until combined.
  4. Add Dry Ingredients: Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.
  5. Stir in Mix-ins: Fold in the white chocolate chips and cookie butter cookie pieces by hand. Cover the bowl and chill for 30 minutes.
  6. Make Cookie Dough Balls: Scoop the chilled dough with a medium cookie scoop onto the prepared baking sheets, leaving 2 inches between them. Drizzle melted cookie butter over the top of each scoop of cookie dough.
  7. Bake: Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.
  8. Cool: Let the cookies cool on the baking sheet for 3-4 minutes before moving them to a cooling rack to finish cooling.
Overhead shot of the creamed butter and sugar in a bowl with eggs and vanilla added.
Cream butter and sugar, then add the eggs and vanilla.
Overhead shot of a bowl of cookie dough with dollop of cookie butter on top.
Mix in the cookie butter.
Overhead shot of bowl of cookie dough with dry ingredients on top.
Add the dry ingredients to the wet ingredients.
Overhead shot of bowl with Biscoff cookie bits, chunks of white chocolate over cookie dough.
Add the white chocolate and crushed cookies.
Overhead shot of a bowl of fully incorporated cookie dough.
Mix in until evenly distributed.
Angle shot of a spoon drizzling melted cookie butter over cookie dough balls on cookie sheet.
Scoop dough and drizzle additional cookie butter on top. Bake.

Here are a few recommendations that will make these Biscoff cookies bake up perfectly every time!

  • Use Room-Temperature Ingredients! This helps the ingredients blend fully and easily.
  • More Biscoff Flavor: For more Biscoff flavor, press larger chunks of broken cookies into the scooped dough before baking.
  • Make Ahead: The longer the dough sits, the softer the Biscoff crumbs inside them will become. This is helpful if you want really big chunks of cookies inside, as it makes it easier to scoop and break through them. You can prepare the cookie dough a few days in advance and keep it in an airtight container in the refrigerator until you’re ready to bake the cookies. 
  • White Chocolate: I love melty white chocolate, but white chocolate chips never seem to melt well for me. For this recipe, I chopped up a bar of quality white chocolate instead of white chocolate chips, which made the final result even better.
Close up shot of baked Biscoff cookies on a cookie sheet.

Storing Leftovers

  • Room Temperature: Store leftover cookies in an airtight container at room temperature for up to 7 days. 
  • Freezing Baked Cookies: Baked cookies can be stored in an airtight freezer container or bag and frozen for up to 3 months. Leave them at room temperature for an hour or so to thaw, or heat the cookies one at a time in the microwave in 15-second intervals until warmed through. 
  • Freezing the Dough: The unbaked cookie dough can be scooped into balls on a parchment-lined baking sheet and placed in the freezer for 2-3 hours. Once the cookie dough balls are fully frozen, transfer them to a freezer bag or container. Bake directly from frozen at 375 degrees Fahrenheit for 12-15 minutes, until the edges are golden brown and the centers are still gooey.
Side shot of stacked Biscoff cookies.

You can’t get much better than a warm, homemade cookie! Here are a few more tried and true cookie recipes that are sure to impress your friends and family. They’re all delicious! You can find my full list of cookie recipes here!

Print

Biscoff Cookies

Satisfy your sweet tooth with loaded Biscoff Cookies. They are soft and chewy and infused with the flavor of Biscoff cookies and cookie butter. These are easy to whip up and will be a hit for any occasion!
Course Dessert
Cuisine American
Keyword biscoff dessert, christmas cookies, Cookie butter cookies, Drop cookies, holiday cookies
Prep Time 20 minutes
Cook Time 10 minutes
chill time 30 minutes
Total Time 1 hour
Servings 30 cookies
Calories 221kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat the oven to 375 degrees Fahrenheit and line 2 baking sheets with parchment paper. Set aside.
  • Add the butter and both sugars to a large mixing bowl and beat on high speed with the paddle attachment of a stand mixer or a hand mixer for 3-4 minutes, until light and fluffy.
  • Add the eggs and vanilla and mix until combined.
  • Add the flour, cornstarch, baking soda, baking powder, and salt to a medium bowl and whisk until combined. Add the dry ingredients to the wet and mix until just combined.
  • Fold in the chocolate chips and cookie pieces by hand until evenly distributed. Cover the bowl and chill for 30 minutes.
  • Scoop the chilled dough with a medium cookie scoop (about 3 tablespoons of dough) onto the prepared baking sheets, leaving 2 inches between them. Melt some cookie butter in the microwave in 10-second intervals, until it’s runny. Drizzle a generous amount over the top of each scoop of cookie dough.
  • Bake for 8-10 minutes, until the edges begin to set and turn golden brown. The centers of the cookies will look underbaked, but they will continue to bake as they cool.
  • Let the cookies cool on the baking sheet for 3-4 minutes before transferring them to a cooling rack to finish cooling.

Nutrition

Calories: 221kcal | Carbohydrates: 30g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 29mg | Sodium: 173mg | Potassium: 77mg | Fiber: 1g | Sugar: 18g | Vitamin A: 208IU | Vitamin C: 0.1mg | Calcium: 39mg | Iron: 1mg
]]> https://therecipecritic.com/biscoff-cookies/feed/ 0 262498 Raspberry Muffins https://therecipecritic.com/raspberry-muffins/ https://therecipecritic.com/raspberry-muffins/#comments Mon, 12 Aug 2024 00:00:00 +0000 https://therecipecritic.com/?p=260305 These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping!…]]>

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack. Your family will be begging for more, so don’t expect them to last long!

Muffins are one of my favorite snacks to keep around for my kids. Whether it’s monkey bread muffins, easy banana muffins, or blueberry muffins, they love coming home from school, heating up a plate, and devouring them!

Side shot of raspberry muffin cut in half sitting on top of a pan of raspberry muffins.

Reasons You’ll Love This Recipe

  • Flavor: These muffins have the perfect balance of tart and sweet with the best crunchy texture on top!
  • Pantry Staples Ingredient List: The ingredients you need are likely already in your pantry. If you have fresh raspberries from your garden, this is the perfect recipe to make use of them!
  • Crowd Pleaser: These raspberry muffins are loved by all, both young and old!
  • Versatility: These muffins are great for breakfast, lunch, or dinner and are perfect for brunches or family gatherings. I’m pretty sure my family loves them as a midnight snack because they always seem to disappear overnight!

Raspberry Muffin Recipe

Back when I was first married, my neighbor made raspberry muffins with a streusel topping. She was nice enough to share them with us and I wanted to recreate that for my kids, so I tweaked the recipe a bit and cam up with something you are going to LOVE!

By adding buttermilk and almond extract, I turned it into something truly special. The results were amazing! You should totally bake these while your kids are at school, so when they come home and take that first bite, you’ll see the pure joy on their faces!

What Ingredients Do I Need to Make Raspberry Muffins?

You will most likely already have all of the ingredients needed for this recipe. However, if you don’t have buttermilk, don’t worry—simply follow my instructions to make buttermilk at home. Additionally, be sure to scroll to the bottom of the post for the exact measurements of the remaining ingredients.

  • All-purpose flour: Gives the muffins a light, tender crumb and provides structure.
  • Granulated Sugar: Adds sweetness to balance the tart raspberries.
  • Baking Powder: Works as a leavening agent, which causes the muffins to rise.
  • Salt: Enhances all of the flavors in the muffins.
  • Vegetable Oil: Adds some fat which makes the muffins moist and tender.
  • Egg: Works as a binder and gives the muffin structure.
  • Buttermilk: Adds moisture and gives the muffins a sweet, tangy flavor that complements the raspberries and balances out the sweetness.
  • Vanilla Extract: Gives a warm aromatic flavor and scent.
  • Almond Extract: This takes the flavor profile to another level!
  • Raspberries: The star of the show! They add moisture and texture. You can use fresh or frozen raspberries!
Overhead shot of labeled muffin ingredients.

Streusel Topping

  • Granulated Sugar: Adds sweetness and a caramelized crunch that makes this one of my all-time favorite muffin recipes!
  • All Purpose Flour: Binds the butter and sugar and also helps keep the form during baking.
  • Unsalted Butter: Adds rich flavor and helps bind the ingredients together.
  • Salt: The perfect complement to the sweet sugar!
Overhead shot of labeled streusel ingredients.

How Do I Make Raspberry Muffins with Streusel Topping

Preparing these muffins for the oven only takes 15 minutes! Combine the dry and wet ingredients, fold in the raspberries, and they’re ready to go in the oven!

  1. Prep: Start by preheating the oven to 375 degrees Fahrenheit. Then spray a muffin pan with pan spray or line it with muffin liners. Set aside.
  2. Combine: In a large bowl, start by whisking together the dry ingredients. Then, add all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
  3. Streusel: Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
  4. Fill Pan: Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
  5. Distribute streusel: Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center. Let the muffins cool completely before serving.
Overhead shot of dry ingredients in a glass bowl.
Whisk together the dry ingredients.
Overhead shot of wet and dry ingredients mixed in a glass bowl.
Mix in all the wet ingredients, except the raspberries.
Overhead shot of raspberries folded into the muffin batter.
Fold in the raspberries.
Angle shot of someone sprinkling streusel over muffin batter in muffin tin.
Fill the muffin wells 2/3 of the way full and top with streusel. Bake.

Tips and Variations for Making Bakery Quality Muffins at Home

Follow these simple instructions to help your raspberry muffins turn out just the way they do at any bakery, or better! I also share some ideas for ways to switch things up!

  • Pan Spray: If you are using a muffin pan without paper liners, it’s wise to use a pan spray with flour in it to prevent sticking. Otherwise, you can spray the pan with regular pan spray, then dust each well generously with flour, tapping out the excess for an even coating.
  • Frozen or Fresh berries? You can use frozen raspberries instead of fresh. Don’t thaw them. Toss the frozen raspberries in ¼ cup of the dry ingredients reserved from the bowl before you mix in the wet ingredients. Fold in the frozen raspberries and the ¼ cup of dry ingredients into the batter just until evenly incorporated in the muffin batter.
  • Mini Muffin Tin: You can make these muffins as mini muffins! Use mini muffin liners, or spray a mini muffin pan well with pan spray as directed in the tip above. Fill ⅔ of the way full with batter, and then sprinkle a teaspoon of streusel on top. Bake for 10-13 minutes or until a toothpick comes out clean.
  • Variations: Feeling creative? Try adding in some white chocolate chips, blackberries, or lemon zest.
Overhead shot of baked raspberry muffins in muffin tin.

How to Properly Store Raspberry Muffins

If you are lucky enough to have leftover muffins, then follow the steps below. Additionally, I recommend freezing a second batch to have muffins on hand when you need a quick, delicious snack!

  • At Room Temperature: They can be stored in a container on the counter for up to 5 days.
  • In the Refrigerator: Leftover raspberry muffins can be stored in an airtight container in the refrigerator for up to 8 days.
  • In the Freezer: You can freeze baked muffins for up to 6 months. Thaw at room temperature by leaving the muffins in an airtight container on the counter for a few hours.
Close up shot of raspberry muffins broken up on top of muffin tin.

More Mouth-Watering Muffin Recipes

Why are muffins so appealing? They’re perfect for a quick breakfast on the go, a warm after-school snack, or even a dessert or late-night treat. Here are some of my favorites that your kids will love too!

Print

Raspberry Muffins

These raspberry muffins are moist and delicious, filled with plump fresh raspberries and topped with a sweet, crunchy streusel topping! They are perfect for a warm breakfast, brunch, or as an after-school or work snack.
Course Breakfast
Cuisine American
Keyword Fresh Raspberry Muffins, raspberry muffins, Raspberry Streusel Muffins
Prep Time 15 minutes
Cook Time 28 minutes
Total Time 43 minutes
Servings 12 muffins
Calories 224kcal
Author Alyssa Rivers

Ingredients

Muffins

Streusel Topping

Instructions

  • Preheat the oven to 375 degrees Fahrenheit. Spray a muffin pan with pan spray, or line it with muffin liners. Set aside.
  • In a large bowl, whisk together the dry ingredients. Add in all the wet ingredients except the raspberries and mix until combined. Fold in the raspberries by hand.
  • Prepare the streusel by mixing the sugar, flour, butter, and salt until fully combined.
  • Scoop the batter into the muffin pan until each well is filled ⅔ of the way full.
  • Sprinkle the streusel evenly over the top of the muffins. Bake for 25-28 minutes, or until the tops are golden brown and a toothpick comes out clean from the center.
  • Let the muffins cool completely before serving.

Nutrition

Calories: 224kcal | Carbohydrates: 33g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 121mg | Potassium: 111mg | Fiber: 1g | Sugar: 18g | Vitamin A: 103IU | Vitamin C: 3mg | Calcium: 45mg | Iron: 1mg
]]> https://therecipecritic.com/raspberry-muffins/feed/ 2 260305 Texas Twinkies https://therecipecritic.com/texas-twinkies/ https://therecipecritic.com/texas-twinkies/#comments Sat, 13 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=260035 Texas Twinkies are a major upgrade to your classic jalapeño poppers! They’re jalapeños filled with cream cheese, brisket, and shredded…]]>

Texas Twinkies are a major upgrade to your classic jalapeño poppers! They’re jalapeños filled with cream cheese, brisket, and shredded cheese, then wrapped in bacon and cooked to perfection. These are the hit of any party!

A satisfying, mouthwatering appetizer is sure to get your party started off right! If you need some other ideas for your spread, try this awesome 7-layer dip, these crispy egg rolls, or these amazing stuffed pizza bites.

Overhead shot of Texas Twinkies lined up on a sheet pan.

Reasons You’ll Love Texas Twinkies

  • Loaded with flavor: These Texas Twinkies will be a true delight to your taste buds. I love the way the creamy cheese complements the smoky, savory brisket and bacon. It’s the BEST flavor combination!!
  • Easy to Make: This recipe is not complicated! I’ll walk you through step-by-step instructions for slicing, stuffing, and cooking these bad boys!
  • Perfect for a party or game day: Serve these with a few dips and other handheld bites or make them into more of a meal and pair them with a fresh salad, or some veggies and some fruit.

What are Texas Twinkies?

Texas Twinkies are bacon-wrapped jalapeño poppers stuffed with cream cheese, smoked brisket, shredded cheese, and seasonings and finished with BBQ sauce. They are unbelievably delicious and a major crowd-pleaser!

While I’ve been stuffing peppers and wrapping them in bacon for years, this version made famous by Hutchins BBQ in McKinney, Texas, takes your classic poppers to the next level! They use extra large jalapeños and fill them with smoked brisket and cream cheese, then wrap them in a thick slice of bacon and smoke them until the bacon is crispy and the pepper is tender. So good, you won’t be able to stop with just one!

Ingredients You’ll Need

This Texas Twinkies recipe is made with easy-to-find ingredients. However, it does require pre-cooked brisket. You can buy smoked brisket from your favorite barbecue joint or make my tried and true slow cooker beef brisket.

  • Jalapeño peppers: Choose fresh, bright green jalapeños that are big enough to hold all of the stuffing.
  • Cream Cheese: Adds creaminess and balances the heat from the peppers. Be sure to soften your cream cheese so it’s easy to mix with the other filling ingredients.
  • Smoked Brisket: Gives the best savory, smoky, and meaty flavor.
  • Cheese: For extra cheesiness! We really like shredded pepper jack cheese, but other cheeses will work.
  • Seasonings: Mix in garlic powder and onion powder to bring just a hint of garlic and onion flavor.
  • Bacon: Bacon makes everything better! Regular bacon will crisp up best.
  • BBQ Sauce: Use my homemade BBQ sauce recipe or your favorite store-bought variety.
Overhead shot of labeled ingredients.

How to Make Texas Twinkies

Follow these few simple steps, then you’ll have a tasty appetizer your family and friends will love!

  1. Prep: Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or foil. 
  2. Slice the Jalapeños: Prepare the jalapeños by cutting a slit down the length of one side and then another cut across the top, stopping before cutting all the way through. The two cuts should form a T on the jalapeño. Keep the stem, but remove the seeds and veins. Repeat with the remaining jalapenos.
  3. Make the Filling: Combine the cream cheese, brisket, pepper jack, and seasonings in a large bowl. Spoon the brisket mixture into the jalapeños until they are filled but are still able to close all the way. 
  4. Wrap With Bacon: Wrap each jalapeño tightly with a slice of bacon. You can use toothpicks to hold the bacon on the peppers, but they are not necessary. 
  5. Bake: Line the jalapeños up on the prepared baking sheet and bake for 25-30 minutes, until the bacon is getting crispy and the jalapeños are tender. Brush each one generously with BBQ sauce and bake for an additional 5 minutes, 
  6. Cool and enjoy: Let them cool slightly before serving.

Hot Tip: Wear Gloves!

***I recommend using disposable gloves when cutting and deseeding jalapenos so you don’t get the spicy oils from jalapeños on your skin, eyes, or face. These oils can linger on your hands even after washing, so gloves will help prevent that.

Overhead shot of how to cut jalapeños.
Slice and deseed jalapenos.
Overhead shot of brisket and cream cheese mixture in glass bowl
Combine filling ingredients.
Overhead shot of stuffed jalapeños.
Fill jalapenos with the filling.
Overhead shot of someone wrapping stuffed peppers with bacon.
Wrap each jalapeno in bacon and bake for 25 minutes.
Angle shot of someone brushing bbq sauce on cooked Texas Twinkie's.
Brush with BBQ sauce before returning to the oven.

Texas Twinkie Tips and Variations

Texas Twinkies are easy to make and customizable! Below are a few tips and simple variation ideas to spice things up.

  • Use Different Cheese: I used pepper jack cheese in my Texas Twinkies, but other delicious choices would be sharp cheddar cheese, smoked gouda, or Monterey jack. You can do a combination of any hard cheese that you love.
  • Using Thick-Cut Bacon: It may take a little bit longer to render the fat as much as you prefer, so add a few minutes at a time to the baking time and keep an eye on the doneness.
  • Don’t Overstuff With Filling: Be careful not to overstuff these bad boys! If you add too much filling, it can leak out onto the baking sheet. Fill them just enough that the cavity inside the jalapeno is full, and the sides can touch when you close them. But fear not—even if they leak, they are still delicious!
  • Using a Toothpick: You can use a toothpick at the top and bottom of each jalapeño to anchor the bacon to it. You don’t have to do this, but the bacon will sometimes curl and unwrap itself from the ends as it bakes.
  • Size of Jalapeños: Jalapeños vary in size, and larger ones may need 1 ½ to 2 slices of bacon to be fully wrapped. If you need to use more than one slice, secure the bacon with a wooden toothpick. The bacon will fuse as it bakes, allowing you to remove the toothpick before serving.
  • Smoking: Can you smoke Texas Twinkies? Yes!! Smoke these in your smoker at 375 degrees Fahrenheit for about 40-45 minutes.
Close up shot of cooked Texas Twinkies.

Storing Leftovers Jalapeño Poppers

While bacon-wrapped jalapeños are best enjoyed straight out of the oven, here’s how to store any leftovers you might have:

  • In the Refrigerator: Place any leftover peppers in an airtight container and refrigerate them for up to 2 days. The bacon may lose some of its crispiness, but the overall flavor will still be enjoyable.
  • To Reheat: To reheat, place on a baking sheet and bake at 350 degrees Fahrenheit for 10-15 minutes or until the bacon is nice and crispy again. You can also reheat these in an air fryer.
Side shot of pan of Texas Twinkies with one on top cut in half to reveal the filling.

More Appetizers With Bacon

Bacon is a crowd favorite and has a way of making anything taste better! I especially love to serve appetizers wrapped in bacon because it’s always the first to go. Try these delicious bacon appetizers for your next party or gathering!

Print

Texas Twinkies

Texas Twinkies are a major upgrade to your classic jalapeño poppers! They're jalapeños filled with cream cheese, brisket and shredded cheese, then wrapped in bacon and cooked to perfection. These are the hit of any party!
Course Appetizer
Cuisine American
Keyword bacon wrapped jalapeno poppers, brisket jalapeno poppers, jalapeno poppers
Prep Time 40 minutes
Cook Time 35 minutes
Total Time 1 hour 15 minutes
Servings 12 servings
Calories 285kcal
Author Alyssa Rivers

Ingredients

Instructions

  • Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper or foil.
  • Prepare the jalapeños by cutting a slit down the length of one side and then another cut across the top, stopping before cutting all the way through. The two cuts should form a T on the jalapeño. Remove the seeds and veins. Repeat with the remaining jalapeños.
  • Combine the cream cheese, brisket, pepper jack, and seasonings in a large bowl. Spoon the filling into the jalapeños until they are filled but are still able to close all the way.
  • Wrap each jalapeño tightly with a slice of bacon. You can use toothpicks to hold the bacon on the peppers, but they are not necessary.
  • Line the jalapeños up on the prepared baking sheet and bake for 25-30 minutes, until the bacon is getting crispy and the jalapeños are tender. Brush each one generously with BBQ sauce and bake for an additional 5 minutes,
  • Let them cool slightly before serving.

Video

Nutrition

Calories: 285kcal | Carbohydrates: 3g | Protein: 11g | Fat: 25g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.05g | Cholesterol: 61mg | Sodium: 378mg | Potassium: 190mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 491IU | Vitamin C: 17mg | Calcium: 93mg | Iron: 1mg
]]> https://therecipecritic.com/texas-twinkies/feed/ 1 260035 How to Make Cheesecake (The Ultimate Guide) https://therecipecritic.com/how-to-make-cheesecake/ https://therecipecritic.com/how-to-make-cheesecake/#comments Tue, 09 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=262625 Cheesecake is my absolute FAVORITE dessert! I have perfected my method and I can’t wait to teach you how to…]]>

Cheesecake is my absolute FAVORITE dessert! I have perfected my method and I can’t wait to teach you how to make cheesecake in this ultimate step-by-step guide. You’re on your way to being a cheesecake-making pro!

No more feeling intimidated when it comes to making cheesecake! This how-to guide is here to save the day. Start by making the BEST New York cheesecake, then move on to this lemon or key lime cheesecake!

Close view of a slice of cheesecake lifting.

Reasons to LOVE This Cheesecake Guide

  • Classic Dessert: Knowing how to make cheesecake is a lifelong kitchen skill that will always come in handy for this classic dessert.
  • Feel Confident: You will feel confident in no time at all! Once you learn, it gets easier and easier every time.
  • Step-by-Step Instructions: I walk you through all the steps, give you all the tips, and answer any questions you might have.

How to Make Cheesecake

Here we go! Cheesecake making 101, and I’m setting you up for success! This ultimate cheesecake guide is everything you need to know and more. I walk you through all the steps and answer commonly asked questions I’ve seen throughout the years. You can apply these tips to all of your favorite cheesecake recipes!

Once you get comfortable, try my Oreo or chocolate cheesecake flavors. You’ll LOVE the endless possibilities when it comes to making this impressive dessert!

Let’s Start with the Crust!

A buttery sweet graham cracker crust is the start to making the perfect cheesecake! Here are the best tips for preparing the crust.

  1. Springform Pan: This is the best pan to use because it releases from the pan perfectly! Prepare the 9-inch pan by spraying it with non-stick cooking spray.
  2. Texture: Once combined, the crust texture should resemble damp sand.
  3. Pressing Tips: Press the crumb mixture into the prepared springform pan by using the bottom of a glass or a flat-bottomed measuring cup. This results in a nice, even crust.

Perfect Filling Ingredients

Here are the ingredients needed for a basic cheesecake filling! Each ingredient is necessary to achieve its smooth and creamy texture.

  • Cream Cheese: Full-fat block cream cheese gives the best results!
  • Sour cream: Adds moisture and helps make the texture softer/creamier.
  • Granulated Sugar: Granulated sugar needs to be beaten into the batter long enough that the sugar dissolves. This process also helps aerate the batter, which aids in the cheesecake rising.
  • Eggs: The protein in eggs helps the cheesecake set. If you don’t use enough eggs then the cheesecake will be too soft or won’t set. However, if you use too many eggs then the cheesecake will be too firm with a sunken, cracked center. 

Tips For Mixing the Filling

These are the best tips for mixing the cheesecake filling!

  • Room Temperature Ingredients: This is SO important! Using cold ingredients will result in a lumpy texture. Set the ingredients out 2 hours before you start.  
  • Scrape the Bowl: down the sides and bottom of the bowl, a few times with each step of the batter to ensure everything is well incorporated and to avoid any lumps. 
  • Speed: Don’t mix the batter at too high of a speed! This will add a lot of air into the batter, which you don’t want. Mix on a medium/moderate speed to help everything blend well, but avoid whipping it. Air in a cheesecake will lead it to crack or sink in the center. 
  • How to soften cream cheese? The cream cheese should be at room temperature, so it’s best to set it out on the counter for 2 hours before preparing the filling. If it’s not very soft, I would put it in a microwave-safe bowl and heat it for 15-20 seconds in the microwave. It should be soft enough to indent with your finger easily, but not so soft that your finger goes more than halfway through it.

Baking Cheesecake in a Water Bath

Water baths help achieve the perfect cheesecake texture! How does it work? It helps the cheesecake bake evenly, so the outside doesn’t bake faster than the center. The water surrounding the pan heats up and stays much more consistent in temperature than hot air. This helps to maintain even baking from the sides to the middle.

How to Make a Water Bath?

A water bath is easy to make! You don’t have to feel intimidated anymore with my helpful steps.

  1. Heavy Aluminum Foil: I suggest using 3-4 layers of 18-inch heavy-duty aluminum foil to wrap around the pan. Wrap the bottom and sides of the crust-lined pan, then pour in the filling. The foil prevents water from getting into the pan.
  2. Roasting Pan: A large roasting pan is large enough to hold the foil-wrapped cheesecake and the water. Place the foil-lined pan in the center of the roasting pan.
  3. Water: Fill the pan with water until it reaches about halfway up the sides of the pan. I find it easiest to do this with the pan already in the oven. I pour in the water using a large liquid measuring cup and use about 1 quart of water.
Water bath with water pouring into the roasting pan.

Water Bath Alternative

Place a large sheet pan on the rack directly underneath the cheesecake and fill it with hot water. This creates humidity to help prevent cracking as it bakes, but it won’t ensure the cheesecake bakes evenly. You still run the risk of the outside of the cheesecake baking faster than the center. However, it will help lessen this compared to not using water at all. 

Baking Without a Water Bath

If you choose not to use a water bath, your cheesecake will take 15-30 minutes longer to bake because the center will take longer to set. The cheesecake will rise quite a bit more and brown on top. Once it hits the right wobble in the center, turn off the oven and finish the cooling process as directed. 

Top view of a cheesecake baked in a water bath and a cheesecake baked without a water bath.

How Do I Know When My Cheesecake is Done?

The best way to know when your cheesecake is done baking is to do the wobble test. It’s a gentle shake of the roasting pan to test if the center “wobbles.” Here are some tips to help you test and look for doneness.

Wobble Test Tips

  1. Limit Opening the Oven: Avoid opening the oven until an hour of baking time has passed. After the hour, open the oven only once or twice to test the cheesecake’s wobble. Opening the door will let out the moisture and cause the temperature to drop. Both of these factors can lead to your cheesecake either falling or cracking. 
  2. Gentle Shake: Give the roasting pan a gentle shake. When the cheesecake is done it should have a bit of a wobble in the center, but less movement on the outer inch or two. If the whole thing is wobbling, then it needs 10-15 more minutes.
  3. Turn Off the Oven/ Leave the Cheesecake: Once there is a slight wobble only in the center, turn off the oven, but leave the cheesecake. Keep it in the oven for at least an hour, or until the oven has reached room temperature. This will allow it to continue baking as it slowly reaches a cooler temperature. If you remove it from the oven at this stage without letting it cool down, the center won’t finish setting and the temperature change will likely cause the cheesecake to sink and crack. 

Under-baked or Over-baked?

Once you slice into the cheesecake, it should be firm throughout but smooth and creamy. If the center is very soft the cheesecake is underbaked. If the texture is grainy, the cheesecake is over-baked.

Top view of a whole baked cheesecake with berries on the side.

Tips For Slicing Cheesecake

Cheesecake is all about the presentation and these tips help you achieve perfect slices every time!

  • Releasing the Cheesecake From the Pan: Run a sharp paring knife around the outside of the pan before opening the springform pan.
  • Hot Knife: When slicing the cheesecake, use a large, sharp chef’s knife. Run the knife under very hot water to get that perfect clean cut.
  • Cutting: Wipe the knife clean after each cut. Heat the knife before every new cut and dry it with a paper towel or a clean kitchen towel before slicing.
First photo of hot water running on a knife.
Run hot water on a sharp knife.
Second photo of a large knife cutting a slice of cheese.
Cut perfect cheesecake slices.

Cooling, Chilling & Storing Cheesecake

It’s best to make your cheesecake a day in advance! Here are tips for cooling, chilling, and storing it until it’s time to serve it!

  • How to Cool and Chill: Allow the cheesecake to cool on the counter for 1-2 hours or until it reaches room temperature. Cover and chill it in the refrigerator for 3-4 hours or overnight.
  • In the Refrigerator: Store for 4-5 days in an airtight container or wrapped tightly in plastic wrap.
  • In the Freezer: Store in an airtight container or wrap with plastic wrap in tin foil. Your cheesecake will stay good for about 1 month. Thaw overnight in the fridge before you serve it!

More Cheesecake Flavors to Try

]]> https://therecipecritic.com/how-to-make-cheesecake/feed/ 5 262625 Raspberry Fluff Salad https://therecipecritic.com/raspberry-fluff-salad/ https://therecipecritic.com/raspberry-fluff-salad/#comments Mon, 01 Jul 2024 12:00:00 +0000 https://therecipecritic.com/?p=260182 Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla…]]>

Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it’s SO easy to make and perfect for potlucks and picnics!

If you love the rich, jam-like sweetness of raspberries, chances are you’ll be a fan of these other desserts: lemon raspberry cake, raspberry pretzel salad and raspberry pie!

The top view of a raspberry fluff salad.

Reasons You Will LOVE This Recipe

  • Quick & Easy: Creamy fruit salads like this raspberry fluff salad can be made in a matter of minutes. Plus, you only need 4 easy-to-find ingredients and about 5 minutes!
  • So Delicious: The combination of sweet, tart raspberries, creamy vanilla yogurt and sweet, fluffy Cool Whip is absolutely heavenly.
  • Great for Any Season: Of course, this is perfect for serving during summer celebrations, but because frozen raspberries are recommended, you can make this anytime of year.

What is Raspberry Fluff?

Whether you serve this raspberry fluff salad as a side dish or dessert, it’s sure to be a hit! Sweet and simple and bursting with fruity raspberry, vanilla pudding and Cool Whip flavors, you will have a new favorite dessert salad after you try this recipe! The yogurt gives the mixture a smooth, creamy consistency while the Cool Whip keeps it light and fluffy. Make this for your next potluck, BBQ or party and just wait for all of the rave reviews to come pouring in!

Ingredients You’ll Need

You only need 4 simple ingredients to make this creamy and light raspberry fluff recipe. It can be whipped up in a moment’s notice and is great for feeding a crowd! Exact measurements can be found below in the recipe card.

  • Vanilla Yogurt: The creaminess of the yogurt combines wonderfully with the pudding powder and whipped topping to make a light and sweet filling.
  • Instant Pudding: This adds rich vanilla flavor to the fruit salad while maintaining a fluffy texture.
  • Cool Whip: Make sure the Cool Whip is thawed, so that it mixes up nice and fluffy!
  • Frozen Raspberries: Adds the most delicious sweet, tart flavor to the salad.
Top view of ingredients on the counter with labels.

How to Make Raspberry Fluff

Get ready for the easiest, tastiest fruit salad ever! Simply stir together the ingredients and then let this chill in the fridge until you’re ready to serve it!

  1. Add the Yogurt: Empty the container of yogurt into a large bowl.
  2. Combine with Pudding Mix: Add the instant pudding powder and whisk until smooth removing any lumps.
  3. Add the Cool Whip: Fold in the Cool Whip until combined.
  4. Stir in the Frozen Raspberries: The more you stir the more the berries melt and turn the fluff a pretty pink color.
  5. Serve: Enjoy right away or chill until ready to serve! The mixture will thicken as it chills.
Yogurt and pudding powder added to a glass bowl
Add the yogurt and pudding powder to a large bowl.
Mixture being whisked into a bowl.
Whisk until smooth.
Cool whip being folded into the raspberry fluff salad mixture.
Fold in the cool-whip.
Raspberries added to the raspberry fluff salad mixture.
Fold in the raspberries and chill until serving.

Raspberry Fluff Variations

Fruit salads are super versatile and there are lots of ways that you can change this raspberry fluff to make it your own. Here are some options:

  • Yogurt: Switch up the yogurt and use plain or Greek yogurt. I love the vanilla yogurt in this recipe because it adds more vanilla flavor!
  • Fruit: If you don’t like raspberries then use frozen blueberries or blackberries. Frozen fruit is best because it melts and the juices add flavor and color!
  • Instant Pudding Powder: Make sure the pudding powder is instant! Switch up the flavor and use cheesecake pudding powder instead!
  • Sugar-Free Option: Make this entire salad sugar-free! I like to use sugar-free vanilla Greek yogurt, sugar-free vanilla instant pudding, and sugar-free Cool Whip! And it’s still sweet and delicious…no one will ever know!
The top view of all of the ingredients mixed together in a glass bowl.

Storing Leftovers

This raspberry fluff salad makes perfect leftovers because it thickens as it chills! Place any leftover salad in an airtight container and store it in your refrigerator. It will keep for about 2-3 days, if it lasts that long!

A close up side view of a scoop of raspberry fluff salad with a gold spoon.

More Fruit Salads

Cold and creamy fruit salads scream summer! I love to serve some type of delicious, refreshing fruit salad as a sweet side dish for any potluck, picnic or cookout. They are always a welcome contrast among the meats and other more savory dishes. Here are some of our tried and true favorites that I know you will love too!

Print

Raspberry Fluff Salad

Fresh and fruity Raspberry Fluff Salad is a sweet and creamy side or dessert with a mix of raspberries, vanilla yogurt and Cool Whip. Made with just 4 ingredients in 5 minutes, it's SO easy to make and perfect for potlucks and picnics!
Course Dessert, Side Dish
Cuisine American
Keyword raspberry fluff, raspberry fluff salad
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 people
Calories 229kcal
Author Alyssa Rivers

Ingredients

  • 32 ounces vanilla yogurt, I prefer light yogurt
  • 5.1 ounces vanilla instant pudding powder
  • 8 ounces Cool-Whip, thawed
  • 12 ounces frozen raspberries

Instructions

  • Empty the container of yogurt into a large bowl.
  • Add the instant pudding powder and whisk until smooth removing any lumps.
  • Fold in the Cool-Whip until combined.
  • Stir in the frozen raspberries. The more you stir the more the berries melt and turn the fluff apretty pink color.
  • Serve right away or chill until ready to serve! The mixture will thicken as it chills.

Nutrition

Calories: 229kcal | Carbohydrates: 45g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 210mg | Potassium: 347mg | Fiber: 3g | Sugar: 36g | Vitamin A: 112IU | Vitamin C: 12mg | Calcium: 236mg | Iron: 0.4mg
]]> https://therecipecritic.com/raspberry-fluff-salad/feed/ 5 260182 Sherbet Punch https://therecipecritic.com/sherbet-punch/ https://therecipecritic.com/sherbet-punch/#comments Sat, 29 Jun 2024 12:00:00 +0000 https://therecipecritic.com/?p=258625 This bright sherbet punch is perfect for serving on any occasion! It has just the right balance of sweetness, zest,…]]>

This bright sherbet punch is perfect for serving on any occasion! It has just the right balance of sweetness, zest, and refreshing coolness and you won’t be able to resist having a second glass.

I am a huge fan of delicious drink concoctions. They make me feel like I am in a tropical paradise, sipping on something the cabana boy just served me. This lava flow drink, peach smoothie, and Dole pineapple whip are perfect for quenching your thirst and bringing a touch of the tropics to your day!

Overhead shot of a large punch bowl filled with sherbet punch next to smaller cups with the drink in them and a pineapple wedge on the rim of the glass.

Reasons to Make Sherbet Punch

  • Simple Ingredients: With only four main ingredients (plus garnish), this recipe is easy to shop for and prepare.
  • Refreshing and Delicious: The blend of lemon-lime soda, pineapple juice, and Hawaiian punch with creamy rainbow sherbet creates a uniquely sweet and tangy flavor that’s perfect for hot days.
  • Party Favorite: This punch is perfect for parties, family gatherings, or any social event where you want to serve a crowd-pleasing drink.

What is Rainbow Sherbet Punch?

Sherbet punch is like that nostalgic drink you loved as a kid at family gatherings. I remember marveling at its incredible taste and creamy smoothness. Similar to a root beer float, it combines ice cream with a fizzy drink, creating a refreshing treat.

Ingredients in Sherbet Punch

This sherbet punch recipe comes together quickly and easily with only four already-made ingredients and zero prep time. You can have it ready in no time! Scroll down to see the recipe card at the bottom of this post for exact measurements.

  • Sprite: Soda adds fun fizziness and bright citrus flavor.
  • Pineapple Juice:  Pineapple juice adds an acidity that balances out the sweetness.
  • Hawaiian Punch: This fruit punch provides a rich sweetness with tropical flair.
  • Rainbow Sherbet: This is what makes the punch so delicious and creamy!
  • Pineapple Slices: I love using fresh fruit as a garnish. It not only adds flavor but a gorgeous pop of color to the punch as well!
Overhead shot of ingredient items and labels.

How Do You Make Sherbet Punch?

This punch only uses 4 ingredients and comes together so quickly. It is easy to make and feeds a crowd!

  1. Combine: Add the Sprite, pineapple juice, and Hawaiian punch to a large punch bowl, pitcher, or drink dispenser and stir to combine. 
  2. Add: Scoop the sherbet on top of the punch.
  3. Garnish: As an option, you can garnish with fresh pineapple slices.
  4. Serve: I recommend you make this right before serving so that it stays chilled.
Overhead shot of sprite being poured into a large bowl.
Add the Sprite to the punch bowl.
Overhead shot of pineapple juice being poured into a large bowl that already has Sprite in it.
Pour in the pineapple juice.
This is an overhead shot of a large bowl that has Sprite and pineapple juice in it. There is also a large measuring cup tipping its contents of Hawaiian Punch into the large bowl.
Pour in the Hawaiian punch and stir to combine.

Homemade Sherbet Substitutions

This drink is so delicious as is, but if you want to change up the flavors (or make it for adults only!) then here are some ideas for you:

  • Change up your drink flavor: You can substitute the Sprite for any other lemon-lime soda, ginger ale, Mountain Dew, or Fresca. For a special twist, look for holiday flavors, like cranberry soda. 
  • Change up the sherbet flavor: Although rainbow sherbet is my favorite, you can use other sherbet for this recipe. You could try strawberry, pineapple, lemon, lime sherbet or any other flavor that catches your eye.
  • Make it for Adults: You can make this a boozy adult punch by adding 1-2 cups of vodka or a bottle of champagne or Prosecco. 
This is a picture of someone holding an ice cream scoop filled with rainbow sherbet over a large bowl filled with the drink and other dollops of rainbow sherbet.

Tips for Making Sherbet Punch

The best part about this Sherbet Punch recipe is that you can personalize it to suit your preferences.

  • Chill Ahead of Time: Ensure the juices are chilled ahead of time! If you refrigerate your lemon-lime soda, pineapple juice, and Hawaiian punch overnight, they’ll be perfectly cold when you assemble the punch.
  • Garnish your punch with slices of fresh pineapple, citrus, or berries!
  • Make it Sweeter: The juice ratios in this recipe can be adjusted to your liking. As the sherbet melts the punch tends to become much more sweet. You can add more of any of the juices to balance things out as the sherbet melts. 
  • Soften Sherbet: Set your sherbet out on the counter for 10 minutes before scooping it into the punch. It will make it easier to scoop the sherbet and result in foam forming on the punch quicker. 
  • What do I serve sorbet punch in?: It’s great served in a punch bowl, but it can be served in a pitcher or a drink dispenser!
Side view of a large bowl filled with bright red punch that is topped with rainbow sherbet that has foam and big chunks of the sherbet.

Making Ahead and Storing Leftovers

Since this sherbet punch comes together so quickly, I recommend making it right before serving, but if you need to do some prep work, the information for that is below.

  • Can I Make Sherbet Punch Ahead? You can mix the pineapple juice and Hawaiian punch 2-3 days in advance and keep it chilled in the refrigerator, but adding the soda ahead of time will leave you with flat punch as the carbonation will dissipate. It’s best to add the soda and sherbet just before you serve this drink. 
  • In the Refrigerator: You can save leftover punch in a pitcher in the refrigerator for up to 2 days, but the sherbet will be melted and the soda will go flat.

Favorite Summer Recipes to Try

If you’re looking for more ways to cool down this summer, I’ve got you covered. Try some of the refreshing options below, or check out my post featuring my top frozen treats here.

Print

Sherbet Punch

This bright sherbet punch is perfect for serving on any occasion! It has just the right balance of sweetness, zest, and refreshing coolness and you won't be able to resist having a second glass.
Course Beverage
Cuisine American
Keyword Ice cream punch, Party Drink, Rainbow Sherbet Punch
Prep Time 5 minutes
Total Time 5 minutes
Servings 12 servings
Calories 232kcal
Author Alyssa Rivers

Ingredients

  • 1 liter Sprite, or other lemon-lime soda
  • 2 cups pineapple juice
  • 4 cups Hawaiian punch
  • 1 quart rainbow sherbet
  • pineapple slices, for garnish

Instructions

  • Add the Sprite, pineapple juice, and Hawaiian punch to a large punch bowl, pitcher, or drink dispenser and stir to combine.
  • Scoop the sherbet on top of the punch in the bowl.
  • Garnish with fresh pineapple slices and serve chilled!

Nutrition

Calories: 232kcal | Carbohydrates: 54g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 1mg | Sodium: 49mg | Potassium: 271mg | Fiber: 2g | Sugar: 44g | Vitamin A: 66IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 1mg
]]> https://therecipecritic.com/sherbet-punch/feed/ 2 258625