Treat yourself to this easy, Slow Cooker Chicken Cordon Bleu recipe! With tender chicken, savory ham, and melty Swiss cheese, it’s a perfect comfort meal for any day.

Aren’t slow cookers the best? Set it and forget it and you come back to the most delicious and savory meal. Pair this Slow Cooker Chicken Cordon Bleu with some Perfectly Soft Buttery Rolls and this yummy Wedge Salad!

What’s in Slow Cooker Chicken Cordon Bleu?

This dish uses classic, kid friendly ingredients that create a delicious and filling meal! Check out the recipe card at the bottom of the post for all of the exact measurements.

• Milk: Adds a creamy base to the dish.
• Cream of Chicken Soup: Provides rich, comforting flavor.
• Dijon Mustard: Gives a slight tang and depth of flavor.
• Lemon Juice: Brightens and balances the richness.
• Chicken Breast: The hearty, tender protein base of the casserole.
• Ham: Adds a savory, smoky taste.
• Swiss Cheese: Melts beautifully for a gooey, delicious layer.
• Chicken Stuffing Mix: Adds a crunchy, flavorful topping.
• Unsalted Butter: Drizzled on top for extra richness and to help brown the stuffing.

How to Make Chicken Cordon Bleu in the Crockpot

If you love chicken cordon bleu as much I do, you will love how easy this is to throw into the crockpot!

1. Prep: Spray the bowl of a 4 or 6-quart slow cooker with pan spray.
2. Whisk: Whisk together the milk, cream of chicken soup, Dijon, and lemon juice. Spread about 1 cup of the mixture in the bottom of the crockpot.
3. Add Meat and Cheese: Add the chicken to the crockpot, then top with the ham and shredded cheese.
4. Add Stuffing Mix: Top with the rest of the soup mixture. Cover with the stuffing mix and drizzle with butter.
5. Cook: Cook on low for 5-6 hours or on high for 2-3 hours.

More Slow Cooker Recipes to Try!

Slow Cooker

Slow Cooker Chicken Cordon Bleu

6 hrs 10 mins

Chicken

Zesty BBQ Chicken (5 Ingredients)

5 hrs 20 mins

Dinner

Slow Cooker Ranch Chicken Tacos

4 hrs 5 mins

Dinner

Crockpot Salsa Chicken

6 hrs 10 mins

Print

Slow Cooker Chicken Cordon Bleu

Treat yourself to this easy, Slow Cooker Chicken Cordon Bleu recipe! With tender chicken, savory ham, and melty Swiss cheese, it's a perfect comfort meal for any day.

Course Dinner, Main Course

Cuisine American

Keyword chicken cordon bleu, cordon blue, creamy chicken crockpot, easy crockpot meal, slow cooker dinner recipes

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 8 Servings

Calories 431kcal

Author Alyssa Rivers

Ingredients

• 1 cup milk
• 1 10.5-ounce can cream of chicken soup
• 1 teaspoon dijon mustard
• 2 tablespoons lemon juice
• 3 pounds chicken breast
• 8 ounces diced or sliced ham
• 8 ounces Swiss cheese, shredded
• 1 6-ounce box chicken stuffing mix
• 6 tablespoons unsalted butter, melted

Instructions

• Spray the bowl of a 4 or 6-quart slow cooker with pan spray.
• Whisk together the milk, cream of chicken soup, Dijon, and lemon juice. Spread about 1 cup of the mixture in the bottom of the crockpot.
• Add the chicken to the crockpot, then top with the ham and shredded cheese.
• Top with the rest of the soup mixture. Cover with the stuffing mix and drizzle with butter.
• Cook on low for 5-6 hours or on high for 2-3 hours.

Notes

Originally Posted on August 9, 2012 

Updated on June 4, 2024

Nutrition

Calories: 431kcal | Carbohydrates: 3g | Protein: 50g | Fat: 24g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 177mg | Sodium: 642mg | Potassium: 703mg | Fiber: 0.04g | Sugar: 2g | Vitamin A: 599IU | Vitamin C: 3mg | Calcium: 302mg | Iron: 1mg

As soon as you feel a cold coming on, make yourself a Hot Toddy! This warm and comforting beverage is made of brewed tea with honey, lemon, and cozy spices stirred in. Although traditionally made with dark liquor, this recipe is non-alcoholic so the whole family can enjoy it!

It has been so cold lately, hot drinks have been the only thing getting me through this winter! Here are a few more of my favorite recipes that you should try next: wassail, Mexican hot chocolate, and Crockpot apple cider!

Hot Toddy Recipe

It’s cold out there! Winter finally hit Utah full-force, so I’ve been looking for ways to stay warm. Honestly, hot toddys are so underrated. If you’ve never had one before, it’s a cozy mix of brewed tea, honey, lemon, and spices. Aaand you’re going to want one in hand all winter long.

This hot toddy recipe is ideal for when you’re feeling under the weather. (Or just craving some wintery comfort!) And get this – it’s totally alcohol-free! So even kiddos can get in on the cozy action. But don’t worry, grown-ups, I got you covered. Scroll down for some liquor add-ins if you’re wanting to spice things up.

Ingredients in a Hot Toddy

Got the winter blues? This hot toddy recipe is here to warm your soul and maybe even soothe that tickle in your throat. It’s packed with immune-boosting goodness and winter flavors, and is completely alcohol-free! So grab your favorite mug and let’s dive into the delicious details:

• Black Tea: The base of the drink, black tea adds a kick of caffeine and comforting warmth. Choose your favorite – Chai, Earl Grey, English Breakfast for classic strength, or any other brew that tickles your fancy. You can also use herbal tea if you want something caffeine-free.
• Honey: Nature’s sweet soother, honey coats your throat and gives your immune system a little TLC. Plus, it also adds a touch of sweetness that complements the spice blend beautifully.
• Lemon Juice: A burst of vitamin C and a zesty counterpoint to the honey, fresh lemon juice cuts through the richness and wakes up your taste buds. Squeeze your own for maximum freshness, or if you’re feeling lazy, store-bought works just fine.
• Spices: Cloves, nutmeg, and cinnamon create the best wintery flavor in your mug. They not only taste amazing, but help to boost your immune system and clear up your sinuses.

How to Make It

It’s so easy, and takes less than 5 minutes to mix up. Whenever you get a scratchy throat or feel under the weather, make yourself a hot toddy!

1. Combine Ingredients: Stir the honey, lemon juice, and spices into the hot tea.
2. Serve: Serve with a slice of lemon, cinnamon stick, and whole star anise.

More Hot Drinks to Enjoy All Winter Long!

Beverages

Champurrado

35 mins

Beverages

Easy Homemade Hot Chocolate

8 mins

Beverages

White Hot Chocolate

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Beverages

Peppermint Hot Chocolate

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Print

Hot Toddy

As soon as you feel a cold coming on, make yourself a Hot Toddy! This warm and comforting beverage is made of brewed tea with honey, lemon, and cozy spices stirred in.

Course Beverage

Cuisine british, Irish, Scottish

Keyword hot toddy, hot toddy recipe

Prep Time 3 minutes minutes

Total Time 3 minutes minutes

Servings 1 serving

Calories 47kcal

Author Alyssa Rivers

Ingredients

• 8 ounces hot brewed tea preferably black tea
• 2 teaspoons honey
• 2 teaspoons fresh lemon juice
• 1 pinch ground cloves
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cinnamon

Instructions

• Stir the honey, lemon juice, and spices into the hot tea.
• Serve with a slice of lemon, cinnamon stick, and whole star anise.

Nutrition

Calories: 47kcal | Carbohydrates: 13g | Protein: 0.1g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Sodium: 1mg | Potassium: 21mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 2IU | Vitamin C: 4mg | Calcium: 5mg | Iron: 0.1mg

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go at a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

For more easy bite-sized apps, check out these Pizza Stuffed Crescent Rolls, our favorite Chicken Bacon Ranch Pinwheels, and these Mozzarella Sticks.

Pigs in a Blanket

There are few things in life that my family loves more than pigs in a blanket. It’s one of those nostalgic appetizers that I grew up eating and have continued to adore well into adulthood. What’s not to love? Salty all-beef hot dogs are wrapped up in soft crescent roll dough, stuffed with cheese, baked and then brushed with a totally addictive garlic butter. So good.

We love to eat these Pigs in a Blanket as appetizer, but we love them equally as much served for dinner with a big salad and some grilled veggies. Happy kiddos, happy adults. There are a million different ways you can make pigs in a blanket, but my favorite is what I grew up with, good old packaged crescent roll dough, American cheese and hot dogs. Here’s what you’ll need:

Ingredients in Pigs in a Blanket

This is one of my favorite dishes to make for my kids because the ingredients are so simple. Plus, you can add extra fillings, cheeses, and serve with your favorite dipping sauce to add more flavor! They’re so easy to customize.

• Crescent Roll Dough: I grew up using crescent dough for pigs in a blanket, so that’s still what I use today. If you want to get a little fancier, you can also make pigs in a blanket with puff pastry. You still have the same effect, but the puff pastry is a little bit more flaky and crispy, whereas the crescent roll dough is soft and sweet. It’s just a personal preference!
• Hot Dogs: I use all-beef hot dogs, but use whatever you want! This would work with turkey dogs or even chicken hot dogs.
• Cheese: I like to use American cheese here. It melts wonderfully and gives that all-American Pigs in a Blanket taste, but cheddar cheese would also work nicely.
• Dijon Mustard: This is totally optional. I usually do half with Dijon, half without since my kids don’t tend to like it. All I do is spread a little bit of mustard on each strip of dough, then roll the hot dog up as I normally would.
• Butter: You’ll need salted, melted butter. If you don’t have salted butter, that’s fine, just season the butter with salt to taste.
• Spices: You’ll need garlic powder and onion powder. This gets added to the melted butter mixture and brushed on top of each roll.
• Maldon Salt: This is also optional, but I love topping these pigs in a blanket with big flakes of salt.

How to Make Pigs in a Blanket

These pigs in a blanket are about as easy as it gets to make. Only a few simple steps and then you’ll have a delicious meaty, buttery snack that the whole family will love!

1. Preheat Oven, Prepare Pan: Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
2. Shape the Dough: Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
3. Cut the Hot Dogs: Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
4. Cut Cheese Slices: Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
5. Add Fillings: If using, brush the strips of dough with a little bit of Dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Then place a mini hot dog on top. Roll up and place on prepared baking sheet.
6. Bake: Bake for 12 minutes until golden brown and cheese has melted.
7. Butter Mixture: While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

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Print

Pigs in a Blanket

Gotta love a classic Pigs in a Blanket appetizer! These are always the first to go a party, and for good reason. Whole all-beef hot dogs are wrapped in crescent roll dough, stuffed with cheeses and baked with a garlicky butter. They’re cheesy, easy to make, and so addictive!

Course Appetizer, Dinner, lunch

Cuisine American

Keyword hot dogs in crescent rolls, pigs in a blanket, pigs in a blanket recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 12 pigs in a blanket

Calories 76kcal

Author Alyssa Rivers

Cost $10

Equipment

• Baking Sheet

Ingredients

• 4 hot dogs
• 2 slices American cheese
• 1 package crescent roll triangles
• 1 tbsp dijon mustard
• 2 tbsp salted butter
• 1/4 tsp onion powder
• 1/4 tsp garlic powder
• ketchup, mustard, and maldon salt for serving

Instructions

• Preheat oven to 375 degrees. Line a medium baking sheet with parchment paper.
• Take the crescent roll dough out of the can. Keep the dough in tact. Gently pull the dough into four rectangles. (They should already be in rectangles as each rectangle has two triangles that are meant to be pulled apart if you were making classic crescent rolls.) Use your fingers to pinch the middle of the triangles together so the rectangle stays in tact when you cut it and roll the pigs in a blanket. Use a pizza cutter to cut each rectangle into three long strips. They should be about 3/4-inch by 4-inches. You should have twelve strips.
• Cut the hot dogs into thirds. You should have twelve pieces of hot dog.
• Cut each slice of cheese in half and then into thirds. You should have six small pieces of cheese.
•  If using, brush the strips of dough with a little bit of dijon mustard. Place a piece of cheese on the bottom of the strip of dough. Place a piece of hot dog on top. Roll up and place on prepared baking sheet.
• Bake for 12 minutes until golden brown and cheese has melted.
• While the pigs in a blanket bake, melt butter in a small saucepan. Stir in garlic powder and onion powder. When the pigs in a blanket comet of the oven, brush with the butter. Sprinkle with flaked sea salt. Serve with preferred dipping sauce.

Notes

Originally posted May 11, 2020

Updated on December 26, 2023

Nutrition

Serving: 1pigs in a blanket | Calories: 76kcal | Carbohydrates: 4g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 211mg | Potassium: 27mg | Fiber: 1g | Sugar: 1g | Vitamin A: 92IU | Calcium: 40mg | Iron: 1mg

These Swedish cinnamon buns, also known as Kanelbullar, are just the dessert to make if you’re craving something soft, sweet, and spiced to perfection! You’re not going to be able to resist going in for another bite, especially if they’re fresh out of the oven!

I love cinnamon rolls in every form. If you do too, you should try this Cinnabon cinnamon roll cake or cinnamon roll dessert pizza next! This cinnamon roll wreath is another great option, and perfect for the holidays!

I Think You’ll Love These Other Cinnamon Desserts!

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Print

Swedish Kanelbullar

These Swedish cinnamon buns, also known as Kanelbullar, are just the dessert to make if you’re craving something soft, sweet, and spiced to perfection! You’re not going to be able to resist going in for another bite, especially if they’re fresh out of the oven!

Course Breakfast, Dessert

Cuisine Swedish

Keyword kanelbullar, kanelbullar recipe

Prep Time 1 hour hour

Cook Time 30 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 12 rolls

Calories 329kcal

Author Alyssa Rivers

Ingredients

Dough

• ¾ cup milk
• ⅓ cup butter softened
• 1 egg room temperature
• ¼ cup water
• 3¼ cups flour
• 2 tsp instant yeast
• ¼ cup white sugar
• ½ teaspoon salt

Filling

• 5 tablespoons butter softened
• ¾ cup packed brown sugar
• 4 teaspoons cinnamon
• 2 teaspoons cardamom
• Egg wash
• 1 egg
• 2 tablespoons water

Sugar glaze

• ⅓ cup water
• ⅓ cup granulated sugar
• Pearl sugar for garnish

Instructions

• Make the dough: In a small bowl melt the butter and milk together in 30 second intervals.
• In the bowl of a stand mixer, add the water and egg.
• In a separate bowl, whisk together the flour, yeast, sugar, and salt.
• Fit the mixer with a dough hook and slowly add in the milk mixture and 1 cup of flour until the dough starts to form and become smooth.
• Once the dough is well mixed, cover the bowl with a damp towel and let the dough rest for 10 minutes.
• On a lightly floured surface, roll the dough into a large 9×15 rectangle. About ¼-1/2 inch thick.
• For the filling, in a small bowl, combine the brown sugar, cinnamon, and cardamom. Mix well.
• Spread the butter on ⅔ of the dough. Spread and smooth the cinnamon mixture over the butter covered areas of the dough.
• Fold the dough into thirds, starting with the uncovered section of dough, fold it over the middle section, then fold the final covered section over the uncovered section.
• Take a pizza cutter and cut the folded dough into 12 equal strips. Take each strip and cut them in half lengthwise nearly to the end, but leaving the two pieces connected.
• Twist these sections together and roll them into a small knot shape. Place the buns on a sheet pan lined with parchment paper, evenly spaced apart.
• Cover and allow the buns to proof until they are nearly double in size, about an hour depending on the temperature of the room they are in.
• Preheat the oven to 350 degrees fahrenheit and make the egg wash by whisking the egg and water together in a small bowl. Once the buns are ready to bake, brush each one with egg wash and sprinkle them generously with pearl sugar.
• Bake the buns for 25 to 30 minutes, until they are all golden brown. Remove them from the oven and allow them to cool for at least 30 minutes.
• For the glaze, in a small bowl whisk together the water and sugar until the sugar is dissolved. Brush each cooled bun with the sugar glaze and enjoy!

Nutrition

Calories: 329kcal | Carbohydrates: 51g | Protein: 6g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 198mg | Potassium: 116mg | Fiber: 2g | Sugar: 24g | Vitamin A: 370IU | Vitamin C: 0.1mg | Calcium: 51mg | Iron: 2mg

A fun twist on a holiday favorite! These cheesecake stuffed gingerbread cookies are soft and spiced to perfection, filled with a rich and creamy filling. Each bite is a dream!

Get into the holiday spirit by trying a few of these other amazing desserts: gingerbread cheesecake, gingerbread cupcakes, and gingerbread bundt cake!

Gingerbread Cheesecake Cookies

Craving something sweet and festive this holiday season? Look no further than these cheesecake stuffed gingerbread cookies! They’re the perfect bite-sized desserts, combining the classic gingerbread cookie with a creamy, dreamy cheesecake filling inside.

It’s two holiday favorites in one delightful cookie! And don’t forget the finishing touch – a sprinkle of spiced sugar adds a little extra crunch and extra flavor. Trust me, these stuffed gingerbread cookies are so good, they’ll be the star of any party platter. Here’s what you need to make them:

Ingredient List

These stuffed gingerbread cookies use a lot of simple ingredients! I’m sure you’ll have most of them ready to go in your pantry.

Cheesecake Filling:

• Cream Cheese: Softened so it mixes smoothly with the other ingredients.
• Granulated Sugar: Adds just the right touch of sweetness to complement the tangy cream cheese.
• Vanilla Extract: Infuses the filling with tasty, warm flavor.

Gingerbread Dough:

• All-Purpose Flour: The foundation of the cookies.
• Baking Soda & Powder: Give these cookies a gentle lift, keeping them nice and fluffy.
• Salt: Just a pinch is all you need to enhance all the flavors.
• Melted, Unsalted Butter: Adds richness and makes the dough soft and pliable.
• Sugar: I used both dark brown sugar and granulated sugar here.
• Unsulphured Molasses: Infuses the cookies with a deep caramel flavor.
• Egg: Binds the dough together.
• Vanilla Extract: Adds another layer of warm, delicious flavor.

Spiced Sugar Coating:

• Granulated Sugar: Adds a delightful crunch and sweetness.
• Spices: I mixed the sugar with ground cinnamon, ginger, nutmeg, and cloves for the perfect holiday flavor. 

How to Make Cheesecake Stuffed Gingerbread Cookies

Grab those ingredients and get ready to make some cookies that are perfect for Christmastime! I know it looks like a lot of instructions, but they’re actually pretty straightforward to prepare.

Cheesecake Filling

1. Cream Cheese Mixture: Add the cream cheese, sugar, and vanilla to a medium sized bowl and beat with a hand mixer until smooth.
2. Chill: Place parchment or wax paper on a large plate or baking sheet and use a small cookie scoop to scoop 1 ½ teaspoon portions of the cream cheese onto the paper. Place in the refrigerator for 1 hour.

Gingerbread Dough

1. Mix Dry Ingredients: While the cheesecake filling chills, prepare the cookie dough by sifting the flour, baking soda, baking powder, salt, and spices together in a medium bowl. Then set aside.
2. Mix Wet Ingredients: In a large bowl, beat the butter, granulated sugar, brown sugar, and molasses together. Add the egg and vanilla and beat until combined.
3. Combine: Add the dry ingredients to the wet and beat until just combined. Then cover and chill in the refrigerator for 20-30 minutes.
4. Prepare Sugar Coating: Make the spiced sugar coating by whisking together the sugar and spices in a small bowl. Set aside until needed.

Baking

1. Preheat Oven: When the dough and cheesecake filling are nearly done chilling, preheat the oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper.
2. Shape: Remove the dough from the fridge and for each cookie use a medium cooking scoop to scoop two 1 ½ tablespoon portions of dough. Gently press them each out into discs that are about 1 ½ inch wide, keeping the center thicker and the edges a bit thinner. If the dough rips or tears, use your fingers to pinch it back together. Use your thumb to make the disc slightly bowl shaped.
3. Add Filling: Place one of the chilled cheesecake filling scoops into the center of one of the discs and top with a second one. Very carefully but firmly pinch just the very edges of the two discs together to create a seal around the filling. Be careful not to pinch too much of the dough, otherwise the filling will squeeze out the other side. If the dough cracks on the edges or on the tops, use your fingers to smooth it out. This dough is very pliable and it’s alright to warm it up a bit with your fingers to get it smoother.
4. Roll: Once the two discs are sealed together, gently round out the pinched edge with your fingers and give a light roll of the dough to form a uniform and smooth circle where it was sealed.
5. Coat in Sugar, Bake: Roll the dough in the spiced sugar and place on the prepared baking sheet, leaving 2 ½-3 inches between cookies. Bake for 10 minutes.
6. Cool and Serve: Let the stuffed gingerbread cookies cool on the baking rack for 3-4 minutes before transferring to a baking sheet or serving while they are still warm.

Try These Other Holiday Cookie Recipes!

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Christmas Tree Sugar Cookies

33 mins

Print

Cheesecake Stuffed Gingerbread Cookies

A fun twist on a holiday favorite! These cheesecake stuffed gingerbread cookies are soft and spiced to perfection, filled with a rich and creamy filling. Each bite is a dream!

Course Dessert

Cuisine American

Keyword cheesecake stuffed gingerbread cookies, stuffed gingerbread cookies

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

chill time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 18 cookies

Calories 251kcal

Author Alyssa Rivers

Ingredients

Cheesecake Filling

• 8 ounces cream cheese
• ¼ cup granulated sugar
• 2 teaspoons vanilla extract

Gingerbread Dough

• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ¼ teaspoon baking powder
• ½ teaspoon salt
• 1 ¼ teaspoon ground cinnamon
• 1 teaspoon ground ginger
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• ½ cup unsalted butter melted
• ¼ cup granulated sugar
• ¾ cup dark brown sugar packed
• ¼ cup molasses unsulphered
• 1 large egg room temperature
• 1 ½ teaspoons vanilla

Spiced Sugar Coating

• ½ cup granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground ginger
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves

Instructions

Cheesecake Filling

• Add the cream cheese, sugar, and vanilla to a medium sized bowl and beat with a hand mixer until smooth.
• Place parchment or wax paper on a large plate or baking sheet and use a small cookie scoop to scoop 1 ½ teaspoon portions of the cream cheese onto the paper. Place in the refrigerator for 1 hour.

Gingerbread Dough

• While the cheesecake filling chills, prepare the cookie dough by sifting the flour, baking soda, baking powder, salt, and spices together in a medium bowl. Set aside.
• In a large bowl, beat the butter, granulated sugar, brown sugar, and molasses together. Add the egg and vanilla and beat until combined.
• Add the dry ingredients to the wet and beat until just combined. Cover and chill in the refrigerator for 20-30 minutes.
• Make the spiced sugar coating by whisking together the sugar and spices in a small bowl. Set aside until needed.

Baking

• When the dough and cheesecake filling are nearly done chilling, preheat the oven to 350 degrees fahrenheit and line two baking sheets with parchment paper.
• Remove the dough from the fridge and for each cookie use a medium cooking scoop to scoop two 1 ½ tablespoon portions of dough. Gently press them each out into discs that are about 1 ½ inch wide, keeping the center thicker and the edges a bit thinner. If the dough rips or tears, use your fingers to pinch it back together. Use your thumb to make the disc slightly bowl shaped.
• Place one of the chilled cheesecake filling scoops into the center of one of the discs and top with a second one. Very carefully but firmly pinch just the very edges of the two discs together to create a seal around the filling. Be careful not to pinch too much of the dough, otherwise the filling will squeeze out the other side. If the dough cracks on the edges or on the tops, use your fingers to smooth it out. This dough is very pliable and it’s alright to warm it up a bit with your fingers to get it smoother.
• Once the two discs are sealed together, gently round out the pinched edge with your fingers and give a light roll of the dough to form a uniform and smooth circle where it was sealed.
• Roll the dough in the spiced sugar and place on the prepared baking sheet, leaving 2 ½-3 inches between cookies. Bake for 10 minutes.
• Let the cookies cool on the baking rack for 3-4 minutes before transferring to a baking sheet or serving while they are still warm.

Nutrition

Calories: 251kcal | Carbohydrates: 38g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 35mg | Sodium: 174mg | Potassium: 131mg | Fiber: 1g | Sugar: 24g | Vitamin A: 341IU | Vitamin C: 0.01mg | Calcium: 41mg | Iron: 1mg

Soft, rich, and loaded with delicious cookie butter flavor, this Biscoff cheesecake is sure to please! Everyone will be lining up for a slice.

When it comes to rich and creamy desserts, cheesecake is at the top of the list for me. It’s always so delicious! And adding cookie butter makes it even better. After you make this amazing Biscoff cheesecake, here are a couple of other recipes you need to try out: cranberry orange cheesecake, or gingerbread cheesecake for another great holiday dessert!

Cookie Butter Cheesecake

Ah, Biscoff cookies. They’re so simple but have the most addictive flavor! And they’re perfect for adding to all of your favorite desserts to make them taste even better. Enter Biscoff cheesecake – the holiday dessert that’s just what you need in your life.

This Biscoff cheesecake is made with cookie butter spread to give each slice more of that nutty, spiced cookie flavor we all love. You can either buy this prepackaged at the store or make it yourself, whatever’s more convenient! The cookie flavor combined with the tangy, creamy cheesecake is to die for. I know making cheesecake from scratch can be time consuming and tricky at times, but trust me, it’s so worth it! I’ve broken down all the steps and added in tips so you can enjoy this amazing dessert. (And be just as obsessed with it as I am.)

Ingredients Needed

I know it looks like a lot, but most of these ingredients are either reused or pantry staples to make your life a little easier. Exact measurements are in the recipe card below. You can also click on ‘jump to recipe’ at the top of the post to get there!

Crust:

• Biscoff Cookies: These cookies are crushed and used as the base for the cheesecake crust. You could also use a graham cracker or gingersnap crust if you wanted.
• Brown Sugar: Adds sweetness and depth of flavor to the crust.
• Butter: So all the crust ingredients stick together. Butter also adds a rich and delicious flavor!
• Salt: Just a pinch to enhance all of the flavors.

Filling:

• Cream Cheese: The main ingredient in the cheesecake filling. Use room temperature cream cheese so everything mixes together nicely!
• Sugars: You’ll use both brown sugar and granulated sugar here.
• Biscoff Cookie Butter: The star of the show! This a delicious and nutty flavor to the Biscoff cheesecake.
• Sour Cream: Adds moisture and extra tanginess to the cheesecake.
• Eggs: Bind everything together and give the cheesecake its structure.
• Vanilla Extract: Our trusty flavor enhancer! Use pure vanilla extract if you have it.

Topping:

• Whipped Cream: Add dollops on top for a little extra creamy goodness! It also makes the cheesecake look nice.
• Biscoff Cookies: Add crumbles or whole cookies to garnish your Biscoff cheesecake with.
• Biscoff Cookie Butter: A drizzle to top things off!

Biscoff Cheesecake Recipe

Homemade cheesecake can be finicky, so make sure you’ve read through all the instructions before you begin. A couple key tips: don’t skip the water bath, and let the Biscoff cheesecake cool in the oven without opening it! This will make sure your cheesecake turns out perfectly rich and creamy without cracks.

1. Preheat Oven, Prepare Pan: Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
2. Biscoff Crumbs: Add the biscoff cookies to a blender or a food processor and pulse until they become fine crumbs.
3. Cookie Butter Mixture: In a medium bowl, combine the cookie crumbs, brown sugar, melted butter, and salt together. This should resemble damp sand.
4. Add to Pan: Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
5. Bake: Bake for 10 minutes. Remove from the oven and set aside to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Cheesecake Filling

1. Beat Cream Cheese: Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
2. Mix in Sugar and Cookie Butter: Add the brown sugar and granulated sugar and beat for 1 minute on medium-high speed. Scrape the bowl again and mix for 1 more minute. Add in the cookie butter and mix until combined before scraping down the bowl again. Add the sour cream and mix until combined, scraping down the bowl again.
3. Mix in Eggs: Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape down the bowl as needed, which will help create a smooth batter.

Prepare the Water Bath

1. Wrap Springform Pan: Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
2. Place in Roasting Pan: Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
3. Add Cheesecake Batter: Add the cheesecake batter to the pan and smooth over the top of it.
4. Surround With Water: Using very hot water, add water to the baking pan until there is about 1 ½ inches of water around the springform pan. carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.

Bake The Cheesecake

1. Bake: Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
2. Cool in the Oven: Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
3. Remove Foil Lining: Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.

Chill and Serve

1. Chill: Chill Biscoff cheesecake in the fridge for 4-6 hours, or overnight before serving.
2. Add Toppings and Enjoy: Before serving top the cheesecake with melted cookie butter, whipped cream, and biscoff cookies and cookie crumbs.

Try These Other Homemade Cheesecake Recipes Next:

Desserts

Peppermint Cheesecake

2 hrs

Desserts

Eggnog Cheesecake

8 hrs 15 mins

Desserts

Baileys Cheesecake

8 hrs

Desserts

The Best New York Cheesecake Ever!

8 hrs 40 mins

Print

Biscoff Cookie Butter Cheesecake

Soft, rich, and loaded with delicious cookie butter flavor, this Biscoff cheesecake is sure to please! Everyone will be lining up for a slice.

Course Dessert

Cuisine American

Keyword biscoff cheesecake, biscoff cheesecake recipe, cookie butter cheesecake

Prep Time 1 hour hour 15 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

chill time 6 hours hours

Total Time 8 hours hours 30 minutes minutes

Servings 10 servings

Calories 802kcal

Author Alyssa Rivers

Ingredients

Crust

• 2 cups crushed biscoff cookies about 32 cookies or 1 8.78-ounce package
• ⅓ cup brown sugar not packed
• 5 tablespoons unsalted butter melted
• pinch of salt

Filling

• 32 ounces cream cheese room temperature
• ¾ cup dark brown sugar packed
• ¼ cup granulated sugar
• 1 cup Biscoff cookie butter or homemade cookie butter
• 8 ounces sour cream room temperature
• 5 large eggs room temperature
• 1 tablespoon vanilla extract

Topping

• whipped cream
• Biscoff cookies
• Biscoff cookie butter

Instructions

• Preheat the oven to 325 degrees Fahrenheit. Prepare a 10-inch springform pan by spraying lightly with cooking spray.
• Add the biscoff cookies to a blender or a food processor and pulse until they become fine crumbs.
• In a medium bowl, combine the cookie crumbs, brown sugar, melted butter, and salt together. This should resemble damp sand.
• Pour the crumb mixture into the prepared springform pan and press evenly into the pan. You can use the bottom of a flat glass or a flat measuring cup to really press it in well and get a nice, even crust.
• Bake for 10 minutes. Remove from the oven and set aside to cool completely. Keep the oven on as the cheesecake will bake at the same temperature.

Cheesecake Filling

• Add the softened cream cheese to the mixing bowl of a stand mixer and beat with a paddle at medium-high speed for about 1 minute. Scrape down the sides and bottom of the bowl and beat for a few seconds more.
• Add the brown sugar and granulated sugar and beat for 1 minute on medium-high speed. Scrape the bowl again and mix for 1 more minute. Add in the cookie butter and mix until combined before scraping down the bowl again. Add the sour cream and mix until combined, scraping down the bowl again.
• Add the eggs one at a time and beat on low speed until combined, about 30 seconds-1 minute. Scrape down the bowl as needed, which will help create a smooth batter.

Bake The Cheesecake

• Using 18-inch heavy-duty aluminum foil, wrap the outside of the springform pan with 4 sheets of foil, ensuring the sheets are long enough to go up all sides of the pan. You can use regular foil, but it may take a couple more sheets to ensure the water does not get into the pan.
• Place the wrapped pan in a deep roasting pan. You can alternatively use a baking sheet, so long as the sides are about 2 inches deep.
• Add the cheesecake batter to the pan and smooth over the top of it.
• Using very hot water, add water to the baking pan until there is about 1 ½ inches of water around the springform pan. carefully move the baking pan to a rack in the oven that is positioned in the lower third of the oven.
• Bake for 1-1 ½ hours. After about an hour of baking, check the cheesecake’s consistency. A slight jiggle of the pan (while still in the oven) should tell you if it’s ready or needs more time. The cheesecake should be jiggly, but not liquid. If it seems very liquid still, give it 15 more minutes and check it again.
• Once the cheesecake is fairly firm but still has a slight wobble, turn the oven off but leave the cheesecake in the oven for another hour or so, until the oven has cooled down. Resist the temptation to open the oven during this time! The purpose of this step is to allow the cheesecake to cool slowly as the oven cools. Doing this will prevent it from cracking, as one of the biggest reasons cheesecakes crack is the drastic temperature change going from the hot oven into the much cooler kitchen.
• Once the oven and the cheesecake are cooled, remove from the oven and carefully remove the foil lining the pan.
• Chill in the fridge for 4-6 hours, or overnight before serving.
• Before serving top the cheesecake with melted cookie butter, whipped cream, and biscoff cookies and cookie crumbs.

Nutrition

Calories: 802kcal | Carbohydrates: 63g | Protein: 11g | Fat: 57g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.3g | Cholesterol: 202mg | Sodium: 419mg | Potassium: 233mg | Fiber: 0.3g | Sugar: 47g | Vitamin A: 1655IU | Vitamin C: 0.2mg | Calcium: 145mg | Iron: 1mg

This easy Christmas punch is delicious and so festive! It’s the perfect punch to serve at your next gathering. It’s for all ages, young and old!

A festive drink makes any gathering that much more special. Try this Root Beer, Pomegranate Lemonade, or Eggnog for some other fun options!

Non-Alcoholic Christmas Punch

The holidays and all of the parties are such a busy time that sometimes, I forget about any drinks at our gatherings! I am usually scrambling to put something together at the last minute so this punch is perfect! It’s quick and super easy to put together. Plus, it looks gorgeous and fancy when I’m done, so it’s a win-win!

Not only does this cranberry orange punch look great, but it tastes delicious too! You mix cranberry juice and orange juice together and to make it extra special you add in some sparkling soda for a fun fizz. Plus, it complements just about any food that you eat with it!

What’s In Cranberry Orange Punch?

It just takes a few ingredients to put this yummy Christmas punch together! See the recipe card below for exact measurements.

• Orange Juice: Make this from concentrate or buy some ahead of time.
• Cranberry Juice: This gives it a bit of a tangy flavor.
• Lemon Lime Soda: I used Sprite for this recipe.
• Orange Slices and Cranberries: These are optional, but they are a super easy way to make it look fancy!

Let’s Make Some Christmas Punch!

This will take you less than 5 minutes to make, but looks like a million bucks! Your family and friends will love it!

1. Combine, stir and garnish: In a large punch bowl add the orange juice and cranberry juice. Add soda if using. Give it a good stir and garnish with orange slices and cranberries.

More Delicious Drinks to Try

Fun and festive drinks are such an easy way to bring your get together to the next level! I’ve gathered up a few more of my favorites that you can try all year long! They are all very different so there should be something for everyone! Give them a try, I bet that you end up making them more than once!

Beverages

Copycat Chick fil A Lemonade

1 hr 10 mins

Beverages

Chick Fil A Copycat Frosted Lemonade

5 mins

Beverages

Best Ever Horchata

3 hrs 30 mins

Beverages

Easy Sparkling Blueberry Lemonade

10 mins

Print

4 Ingredient Christmas Punch

This easy Christmas punch is delicious and so festive! It's the perfect punch to serve at your next gathering… It's for all ages, young and old!

Course Beverage

Cuisine American

Keyword christmas punch, cranberry orange punch

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 People

Calories 388kcal

Author Alyssa Rivers

Ingredients

• 4 cups orange juice
• 4 liters cranberry juice about 16 cups
• 2 liters lemon lime soda
• orange slices for garnish
• 1 cup real cranberries for garnish

Instructions

• In a large punch bowl add the orange juice and cranberry juice. Add soda if using. Give it a good stir and garnish with orange slices and cranberries.

Notes

Updated on December 7, 2023

Originally Posted on December 1, 2020

Nutrition

Calories: 388kcal | Carbohydrates: 100g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 36mg | Potassium: 633mg | Fiber: 1g | Sugar: 96g | Vitamin A: 473IU | Vitamin C: 109mg | Calcium: 59mg | Iron: 2mg

The holiday season has officially arrived, which means it’s time to get shopping! Gift-giving can be A LOT of fun for some people, but for others, it can end up being a stressful experience. Choosing the perfect gift for a cherished friend, or trying to find something special for a family member who is hard to shop for, can be overwhelming. That’s why I put together a list of the best kitchen gifts for the people in your life who love to cook, and I included a few items for the home as well!

The best kitchen gifts for foodies include high-quality cookware and cooking tools. I’ve included many of the items I use in my kitchen, including the BEST cookie scoops, which I use to make my chocolate chip cookies, and home finds from businesses big and small that would make anybody’s home more comfortable and stylish. Check out my ideas for the best gifts for home and kitchen, and have a great holiday season! 

1. For the One Who is an Accomplished Baker: Jupiter Beaded Glass Cake Stand

This elegant cake stand from Pottery Barn gives your loved one’s carefully crafted cakes the stage they deserve. The Jupiter Beaded Glass Cake stand is wider than your average cake stand (at 13 inches in diameter), allowing for extra room to store a batch of cupcakes, brownies, muffins, and more. It comes in three different colors, including fun options such as pink and blue, and a large dome for better storage. 

2. For the One Who Shops at the Farmers’ Market: Williams-Sonoma Market Tote 

The Williams-Sonoma Market Tote makes lugging your farmers market haul A LOT easier. This is thanks to the bag’s thick canvas material, its six separate compartments that allow for even weight distribution, and its reinforced base, which helps keep your produce in place while unpacking. Your farmers-market-loving friend will appreciate the comfort this design brings and will feel more at ease that delicate items such as lettuce and tomatoes are no longer getting crushed by olive oil or wine bottles. 

3. For the One Who Loves to Bake: KitchenAid Artisan Series 5 Quart Tilt-Head Stand Mixer

The iconic KitchenAid Stand Mixer is the BEST electric mixer for making large batches of delectable baked goods, including my grandma’s perfectly homemade bread, sweet potato rolls, and quick, 45-minute cinnamon rolls. It’s also versatile; you can purchase different attachments, such as an ice cream mixing bowl, a meat grinder, a juicer, and a pasta roller. Given this, as well as its incredible performance and proven longevity, the KitchenAid would make a great gift for both beginning and seasoned home bakers. 

4. For the One Who Bakes Bundts: Nordic Ware Gold Heritage Bundt Pan

One of the BEST kitchen gifts you can get from a cake maker is a great Bundt pan. This popular Nordic Ware Bundt pan features a striking, swirled mold that would be perfect for making my carrot Bundt cake and pumpkin Bundt cake. The pan is also made of coated cast aluminum, allowing for even heat distribution, can accommodate up to six cups of batter, and with its neutral design, works for both holiday baking and other year-round celebrations. 

5. For the One Who Makes Sunday Waffles: Ninja Belgian Waffle Maker PRO NeverStick

Homemade waffles are so much better than store-bought, and my family and I LOVE making them together. Waffle lovers and breakfast enthusiasts alike will appreciate the Ninja waffle maker for its five-shade settings. Not to mention that it can handle sugary batters such as cake mixes and brownies. Plus, with its vertical design, it takes up less counter space than horizontal models and produces fewer messes. 

6. For the Pastry Chef: Ateco Pastry Bag Decorating Kit

I LOVE using Ateco’s piping products. They’re affordable and durable, and the brand has every kind of piping tip needed for baking cookies. I love using it for my Danish butter cookies, and decorating desserts, like my hummingbird cupcakes with cream cheese frosting. This decorating kit, which includes two reusable nylon piping bags and six piping tips, is one of the best kitchen gifts for any baker. Especially one just embarking on their dessert-decorating journey. 

7. For the One Who Wants Easier Food Prep: Cuisinart 14-Cup Food Processor

One of the BEST kitchen gifts you can get from any home cook is the coveted Cuisinart 14-Cup Food Processor. This appliance does all the work for you: it chops, blends, purees, and grates cheese and vegetables in minutes! This saves you precious time when putting your family’s meal together. 

8. For the One Who Loves Fresh Herbs: Barnyard Designs Indoor Herb Garden Planter Set 

This super cute, farmhouse-style planter set gives you the ability to grow your own herbs indoors. Made by Barnyard Designs, a small business that sells affordable, high-quality home goods, the planter set is small enough to fit on a kitchen window sill and comes with a tray that helps with collecting water and allows for easier transport. Your giftee will thoroughly enjoy watching their herbs grow and using the fresh herbs to make recipes like my buttery herb sauteed mushrooms.

9. For the One Who Loves Sentimental Gifts: Memorable Moments Custom Photo Art 

One of the most impactful gifts you can give is one that’s tied to lots of memories. This polished photo collage allows gift givers to choose up to 18 meaningful photos for their giftees, whether they’re snapshots from a recent family vacation or a collection of them with loved ones from years past. Minted also gives you the option to choose from several print sizes and frame styles and offers UV-protected plexiglass (very good for preventing fading from the sun). 

10. For the One Who Meal Plans: Instant Pot Duo 7-in-1 Electric Pressure Cooker

This gets dinner on the table FAST. Whether you’re a busy, single professional or a parent with multiple mouths to feed, everyone will appreciate this incredibly versatile kitchen appliance. I use this to cook recipes such as lemon garlic chicken and beef stroganoff, as well as other meat and veggie dishes when I’m short on time. This Instant Pot comes with 13 program options, ranging from making rice to yogurt, can serve up to six people, and has more than 10 safety features like overheat protection and a safe-locking lid, the latter of which is essential if you have kids who like to spend time with you in the kitchen. 

11. For the One Who Bakes: JK Adams French Tapered Rolling Pin 

This JK Adams product is the BEST for rolling out dough. The rolling pin is easy to maneuver, simple to maintain (hand wash only!), and super long (20.5 inches, to be exact), making it easy to roll out recipes such as my grandma’s perfect pie crust and my easiest homemade pizza. It’s also pretty to look at; each rolling pin is made of a beautiful American hardwood that also happens to be sustainably sourced. 

12. For the One Who Cooks Cozy Stews: Le Creuset 7.5-Quart Dutch Oven

One of the best kitchen gifts for chefs is the iconic Le Creuset Dutch Oven, which you can use to make a variety of dishes, including bread, sweet treats such as a peach or apple cobbler, big-batch stews, my coq au vin, and more. These enameled cast iron Dutch ovens offer great heat retention, can be safely transferred from stovetop to oven, and come in a kaleidoscope of eye-catching colors. This is perfect for any keen home cook who is seeking one piece of cookware that they can cook everything in, and that will also last a lifetime. 

13. For the One Who Misses Home: Claudia Pearson City Tea Towels

I LOVE supporting small businesses, which is why I’m happy to share these unique and fun tea towels by Claudia Pearson, an illustrator who is part of West Elm’s Local program which helps designers and artists grow their businesses. These tea towels feature 20 big cities from many different regions in the U.S., including Palm Springs, Savannah, Denver, Austin, Boston, and New Orleans. Get your friend a tea towel from their city, which can act as both kitchen decor and a means to clean up messes. 

14. For the One Who is a Little Spicy: Peugeot Paris u’Select Pepper Mill

Freshly ground pepper is better than pre-ground pepper the same way that homemade waffles are better than the store-bought versions. Peugeot is the leading brand in the pepper mill world, making mills that offer six grind settings, from extra fine to very coarse, and strong steel grinders. It can also handle coriander seeds and other varieties of peppercorns such as white and red on their own, as well as pink peppercorns when part of a variety. 

15. For the One Who Makes Cookies: Williams-Sonoma Piazza Ice Cream and Cookie Scoop

Anyone who makes cookies on the regular would LOVE these cookie scoops from Williams-Sonoma. These Italian-made, stainless steel scoops are much more durable than cheaper versions and produce uniform cookies every time. You can also use them to make perfectly-sized cake pops, Swedish meatballs, and ice cream scoops. 

16. For the One Who is Always Cold: West Elm Brushed Herringbone Throw

Throw blankets are a crowd-pleaser, gift-wise. You can’t go wrong with getting someone a super soft and warm blanket that they can wrap themselves in, whether they’re reading a good book or catching up on their favorite show. This stylish West Elm option offers that cozy experience, as it’s made of 20% wool and is brushed to give it a soft-to-the-touch feel, the latter of which ups the warmth factor. 

17. For the Cook Who Needs a Better Knife: Wüsthof Classic Chef’s Knife

One of the best kitchen gifts you can get home cooks, whether they are novices or experts, is a quality, long-lasting knife. You’ll get that with a Wüsthof knife, a brand that has been making knives for more than 200 years. The Wüsthof Classic Chef’s knife is super sharp, made of durable materials that are corrosion and stain-resistant, and unlike many other knives, comes in fun, pastel color options. 

18. For the One Who Loves Self Care: Zadro Countertop Towel Warmer

This gift is perfect for that friend or family member who goes out of their way to create spa-like experiences for themselves from the comfort of their own home. This towel warmer can accommodate a towel that is 40 by 70 inches and is also a great place to store other personal items that would feel better with warmth, including robes, socks, and towels. You can set the timer between 15 and 60 minutes to warm your things up, and it comes with safety technology that automatically shuts off after an hour of use. 

Prices were accurate at the time of publication.

Delicious homemade hot chocolate mix that you can enjoy all winter long! It’s easy to customize and makes a perfectly rich and creamy cup of hot cocoa every time.

Hot chocolate is essential for cold weather! Not only is it delicious, but it warms you up from the inside-out. Try these other great recipes next: pumpkin pie white hot chocolate, peppermint hot chocolate, and Mexican hot chocolate!

Recipe for Homemade Hot Chocolate Mix

On those chilly days when you crave a warm and comforting beverage, look no further than this homemade hot chocolate mix. With just a handful of pantry staples, you can whip up a delicious cup of hot cocoa in minutes! This recipe is not only easy to make but also easy to store and customize to your liking. It’s nice because you know exactly what’s in it!

Whether you prefer your hot cocoa rich and dark or light and sweet, you can easily adjust the ingredients to your liking. Plus, this homemade hot chocolate mix makes a wonderful gift for friends and family. (Because everyone loves a good cup of hot chocolate!) It’s the perfect way to spread some holiday cheer. So gather your ingredients, put on your coziest pajamas, and let’s indulge in a mug of homemade hot cocoa goodness. Here’s everything you need:

Ingredients You’ll Need

Making homemade hot chocolate mix is a breeze with just a few simple ingredients: powdered milk, powdered sugar, cocoa powder, powdered coffee creamer, and salt. The exact measurements are listed in the recipe card below, so you can whip up a batch in no time.

• Dry Milk Powder: (Whole or non-fat, depending on your preference.) This adds creaminess and richness to the hot chocolate mix. It also helps to stabilize the mix and prevent it from clumping.
• Powdered Sugar: Adds sweetness and helps to dissolve the cocoa powder. The end result is perfectly smooth.
• Unsweetened Cocoa Powder: This is key to making flavorful hot chocolate. You can use regular unsweetened cocoa powder or Dutch-processed cocoa powder. Dutch-processed cocoa powder is slightly darker and has a less acidic flavor.
• Powdered Coffee Creamer: So your hot chocolate mix has a touch of vanilla flavor. The creamer also helps to make the hot chocolate even creamier.
• Salt: Salt may seem like an odd addition to hot chocolate, but it actually helps to balance the sweetness and bring out the other flavors. A pinch is all you need!

How to Make Homemade Hot Chocolate Mix

Make your own custom batch of hot chocolate mix in minutes! It’s perfect for gifting or when you get a sweet tooth.

1. Combine: To a large bowl, add the powdered milk, powdered sugar, cocoa powder, powdered coffee creamer, and salt. Whisk together until combined.
2. Store: Store the dry mix in an airtight container for up to 3 months. 
3. Making Hot Chocolate: To make hot cocoa, put ⅓ cup of the hot chocolate mix in a mug then stir in 1½ cups of hot milk. You can also use non-dairy milk as well. Water can be used, but milk gives the best results!
4. Enjoy: Top with whipped cream if desired and enjoy!

All Things Hot Chocolate

If you love hot chocolate, here are a few more must-make recipes! Whether it’s a hot chocolate charcuterie board or some hot chocolate spoons to make as gifts, these are perfect for the holidays.

Beverages

Hot Chocolate Charcuterie

15 mins

Desserts

Hot Chocolate Spoons

30 mins

Beverages

White Hot Chocolate

15 mins

Beverages

Easy Homemade Hot Chocolate

8 mins

Print

Hot Chocolate Mix

Delicious homemade hot chocolate mix that you can enjoy all winter long! It’s easy to customize and makes a perfectly rich and creamy cup of hot cocoa every time.

Course Beverage

Cuisine American

Keyword homemade hot chocolate mix

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 20 people

Calories 65kcal

Author Alyssa Rivers

Ingredients

• 3 cups whole or nonfat dry milk powder
• 3 cups powdered sugar
• 1 cup unsweetened cocoa powder, or dutch-process
• ½ cup powdered coffee creamer, vanilla-flavored
• ¼ teaspoon salt

Instructions

• To a large bowl, add the powdered milk, powdered sugar, cocoa powder, powdered coffee creamer, and salt. Whisk together until combined.
• Store the dry mix in an airtight container for up to 3 months.
• To make hot cocoa, put ⅓ cup of the hot chocolate mix in a mug then stir in 1½ cups of hot milk. You can also use non-dairy milk as well. Water can be used, but milk gives the best results!
• Top with whipped cream if desired and enjoy!

Nutrition

Serving: 1.5cup | Calories: 65kcal | Carbohydrates: 9g | Protein: 7g | Fat: 0.1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.04g | Cholesterol: 4mg | Sodium: 96mg | Potassium: 322mg | Sugar: 9g | Vitamin A: 392IU | Vitamin C: 1mg | Calcium: 227mg | Iron: 0.1mg

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Get your daily dose of veggies with these maple-roasted brussels sprouts and squash, then add a few of my other favorite recipes to the rotation: tender roasted root vegetables, parmesan garlic zucchini spears, and cauliflower steaks!

Roasted Brussels Sprouts and Butternut Squash in a Maple Glaze

Brussels spouts. Do you love them or hate them? Or have you even tried them? Because the girl that was checking out my groceries had never tried them. She didn’t even know how to cook them. I do have to say I used to fall into this category. I thought brussels sprouts… gross. It all changed for me when my sister in law introduced our family to this recipe at Thanksgiving a few years ago. If Brussels sprouts are prepared the right way, they are AMAZING!

I prefer my brussels sprouts to be drizzled with real maple syrup to give them a sweet flavor. But you can also drizzle them with balsamic vinegar which is great too! Roasting brussels spouts and butternut squash is my favorite way to prepare them! They get that crispy, slightly charred edge with a tender inside.The addition of crunchy pecans and cranberries truly makes this the perfect holiday side. You are going to love this recipe!

Ingredient List

Combine these ingredients to make a flavorful and well-balanced maple roasted vegetable dish. It’s the most delicious way to get your daily dose of veggies!

• Brussels Sprouts: Provide a hearty base with a slightly nutty flavor.
• Butternut Squash: Adds natural sweetness and a creamy texture to the dish.
• Olive Oil: Coats the veggies for a crispy exterior during roasting.
• Real Maple Syrup: Infuses a subtle sweetness to enhance flavors.
• Salt and Pepper: Season to taste to balance your maple roasted vegetables!
• Pecans: So the dish has some crunch and more nutty flavor.
• Dried Cranberries: Offer a chewy, tart contrast for a burst of flavor.

How to Make Maple Roasted Vegetables

A few simple steps and 30 minutes of your time is all it takes to make these mouthwatering maple roasted vegetables. Even if you’re not a fan of Brussels sprouts or squash, you will be after giving this recipe a try. It’s just so good! The perfect combination of flavors and textures.

1. Preheat Oven, Prepare Pan: Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray. 
2. Coat: In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
3. Roast: Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Then remove from the oven.
4. Combine: Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and then the remaining 3 tablespoons of maple syrup. Gently toss so it’s coated. Then serve immediately.

Try These Other Brussels Sprout Recipes Next!

Side Dishes

Brussels Sprout Casserole

55 mins

Side Dishes

Creamy Parmesan Garlic Brussels Sprouts

20 mins

Appetizers

Awesome Bacon Wrapped Brussels Sprouts

35 mins

Side Dishes

Crispy Parmesan Air Fryer Brussels Sprouts

15 mins

Print

Maple Roasted Brussel Spouts and Butternut Squash

Simple to make and full of incredible flavor, maple roasted brussels sprouts and butternut squash is the perfect side dish. The veggies are crisp on the edges but soft and tender on the inside, tossed in a delicious maple glaze and surrounded by crunchy pecans and cranberries.

Course Appetizer, Side Dish

Cuisine American

Keyword maple roasted brussels sprouts, maple roasted butternut squash, maple roasted vegetables

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 310kcal

Author Alyssa Rivers

Ingredients

• 1 pound brussels spouts ends trimmed, sliced in half
• 1 pound butternut squash peeled, seeded, and cubed
• 3 tablespoons olive oil
• 4 tablespoons real maple syrup, divided
• salt and pepper, to taste
• 1 cup whole pecans
• 1/2 cup dried cranberries

Instructions

• Preheat oven to 425 degrees Fahrenheit and spray a baking sheet with non-stick cooking spray.
• In a large bowl combine the Brussels sprouts, butternut squash, olive oil, and 1 tablespoon of maple syrup. Toss to coat then season with salt and pepper.
• Spread evenly on the baking sheet and roast in the oven for 25 minutes or until tender and lightly browned. Remove from the oven.
• Add the roasted Brussels sprouts and butternut squash back to the large bowl. Add pecans, cranberries, and the remaining 3 tablespoons of maple syrup. Gently toss to coat. Serve immediately.

Notes

Originally posted on October 27, 2016

Updated on November 20, 2023

Nutrition

Calories: 310kcal | Carbohydrates: 35g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 24mg | Potassium: 658mg | Fiber: 7g | Sugar: 19g | Vitamin A: 8615IU | Vitamin C: 80mg | Calcium: 94mg | Iron: 2mg