200+ Christmas Recipes - Crazy for Crust https://www.crazyforcrust.com/holidays/christmas/ Recipes... With a Slice of Life Sun, 26 Oct 2025 15:19:04 +0000 en-US hourly 1 https://wordpress.org/?v=6.8.3 https://www.crazyforcrust.com/wp-content/uploads/2022/06/cropped-favicon-32x32.png 200+ Christmas Recipes - Crazy for Crust https://www.crazyforcrust.com/holidays/christmas/ 32 32 Mini Pecan Pies https://www.crazyforcrust.com/mini-pecan-pies-recipe/ https://www.crazyforcrust.com/mini-pecan-pies-recipe/#comments Sun, 26 Oct 2025 15:19:01 +0000 https://www.crazyforcrust.com/?p=55838 Mini Pecan Pies are the perfect bite size pie recipe! This is the same classic pecan pie recipe you love but made in a mini muffin pan. Crunch crust, gooey filling and loads of pecans – a holiday favorite. Pecan Pie is THE dessert we love to make for Thanksgiving. My mom’s pecan pie recipe,…]]>

Mini Pecan Pies are the perfect bite size pie recipe! This is the same classic pecan pie recipe you love but made in a mini muffin pan. Crunch crust, gooey filling and loads of pecans – a holiday favorite.

Close-up of stacked mini pecan pies on a wooden surface, showing flaky pastry filled with caramelized pecans. Out-of-focus tarts and a cooling rack appear in the background.

Pecan Pie is THE dessert we love to make for Thanksgiving. My mom’s pecan pie recipe, one we’ve been making my whole life, came from the side of the Corn Syrup bottle. We look forward to her pie every year!

There’s nothing like biting into a gooey sweet pecan pie and remembering every Thanksgiving and Christmas celebration from years past. And pecan pie isn’t just for the holidays; my daughter loves it so much it’s been her birthday cake for the last several years.

I’ve turned my easy pecan pie recipe into MINI pecan pies in TWO sizes using a mini muffin pan and a regular size muffin pan!

Two mini pecan pies with golden, flaky crusts are stacked on a wooden surface. Their glossy, caramelized filling is studded with chopped pecans. More mini pecan pies are blurred in the background, creating a cozy, inviting scene.

How to make Mini Pecan Pies

  1. You can use my homemade all-butter pie crust or a refrigerated pack of two.
  2. Decide if you want small pies (regular size muffin pan) or mini pies (mini muffin pans). Use a cookie cutter or glass to cut your pie crusts. Mini muffin pan pies: about 2-inches diameter (about 24-28) Cupcake pan pies: about 3-inches in diameter (about 12-14)
  3. You just need all the regular pecan pie ingredients: granulated sugar, corn syrup (light OR dark), eggs, melted unsalted butter, vanilla, and pecans.
  4. Because we’re making mini pies, it’s best to chop the pecans small so they fit in the pies.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A close-up of three stacked mini pecan pies with flaky golden crusts and gooey, caramelized pecan filling, the top tart partially bitten to reveal the sticky interior.

Dorothy’s Expert Tips

  • Spray your measuring cup with nonstick cooking spray before measuring out your Karo and the corn syrup will pour right out!
  • When I make traditional pecan pie, I leave the pecan halves whole. But when you’re making a mini pie, you want them chopped because the surface area of the top of the pies are so small.
  • Grease the pans with nonstick cooking spray that has flour in it OR grease the pans with butter or shortening.
  • Don’t overfill the pies to avoid sticking.
  • Cool pies COMPLETELY before removing from the pan.

Storing, Freezing, and Serving

  • Store these pies in an airtight container in the refrigerator for up to 3 days.
  • You can freeze them in a single layer in an airtight container for up to a month, making them the perfect make-ahead dessert.
Close-up of stacked mini pecan pies on a wooden surface, showing flaky pastry filled with caramelized pecans. Out-of-focus tarts and a cooling rack appear in the background.
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Mini Pecan Pies Recipe

Learn how to make Mini Pecan Pies in a muffin tin! This is an easy recipe that's perfect for the holidays. Make bite sized pecan pies in a mini muffin pan or a cupcake pan.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 28 mini pies
Calories 132kcal
Author Dorothy Kern
Cost $5-8

Ingredients

  • 2 pie crusts from scratch or a pack of two
  • ⅔ cup (158 ml) Light OR Dark Corn Syrup
  • 2 large eggs
  • ⅔ cup (134g) granulated sugar
  • 1 tablespoon (14g) melted butter
  • ½ teaspoon vanilla extract
  • 1 cup (120g) chopped pecans

Instructions

  • Preheat oven to 350°F. Spray a mini muffin pans or cupcake tins with flour nonstick cooking spray or grease and flour them.
  • Working with one pie crust at a time, unroll each crust. Use a large round cookie cutter (about 2-inches diameter for mini pies and 3-inches for cupcake sized) to cut circles of pie dough, rerolling as needed.
  • Press each circle in the bottom of the prepared muffin pan.
  • Mix corn syrup, eggs, sugar, butter and vanilla using a spoon. Stir in pecans. Spoon a bit of filling into each pie crust. Be careful not to overfill them.
  • Baking time: Mini pies 20-25 minutes, Cupcake sized pies 25-30 minutes.
  • As soon as they come out of the oven, check to see if any filling spilled over to the pan. If so, use a knife to carefully scrape it away from the pan. The filling will harden as it cools making it hard to remove the pies from the pan. Cool completely before removing from the pan, use a butter knife to help loosen each pie.

Video

Notes

Tips for removing from the pan:
First, once the pies are baked, immediately check if any mixture spilled over to the pan. This sometimes happens, and it’s totally fine, but the mixture dries sticky, so make sure and carefully scrape it away from the pan if you notice it.
Second, let them cool completely before removing. Use a butter knife to help loosen the pies and they’ll pop right out.

Nutrition

Serving: 1serving | Calories: 132kcal | Carbohydrates: 18g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 12mg | Sodium: 71mg | Potassium: 36mg | Fiber: 1g | Sugar: 11g | Vitamin A: 37IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg
Circle cookie cutter cutting the crust on a wood cutting board
Mixing the sugar, eggs and light corn syrup in a clear mixing bowl
Pecan pie filling in a clear mixing bowl with whisk and karo corn syrup in background
Overhead shot of mini pecan pies in a muffin tin before baking

Step by Step Instructions

  1. For mini pies, you need two pie crusts. I usually use a refrigerated pack of two from the grocery store, but you can make a double recipe of my all butter pie crust if you want mini pecan pies from scratch. Unroll the pie crusts and use a round cookie cutter to cut circles of dough. You can also use a glass or mason jar lid, or anything that’s the correct size.
  2. Pecan Pie is the easiest pie to make – ever! All you do is whisk all your ingredients together in a large bowl. Simply whisk together the ingredients, then prepare the pecans.
  3. Give the pecans a rough chop before adding them to the filling mixture.
  4. You simply press each pie crust round in the muffin or cupcake tin, then fill with a bit of filling (about 1 tablespoon for mini muffin size or 2 tablespoons for cupcake size).
  5. Then you bake and cool the pies before removing from the pan.

FAQ

How long do you bake mini pecan pies?

Mini pecan pies in mini muffin pans take 20-25 minutes to bake, in regular muffin pans they’ll take about 25-30 minutes.

How to remove mini pies from the pan?

Make sure to spray you pans with nonstick baking spray (the kind with flour in it). Let them cool completely before removing and they should pop right out when loosened gently with a butter knife.

Can you freeze miniature pecan pies?

Freeze pies in a single layer in an airtight container or bag, for up to 3 months.

Is light or dark syrup better for pecan pie?

Both work interchangeably. Dark Karo will give a deeper, richer taste but either one will work.

How do you keep pecan pies from getting soupy?

As long as you follow the recipe and bake them long enough they shouldn’t be runny in the center. If you’re making a regular size or deep dish pie and you’re having trouble with a soupy center, try adding 1 tablespoon cornstarch the next time you bake it. The cornstarch will help smooth out the filling.

Favorite Pecan Pie Recipes

]]> https://www.crazyforcrust.com/mini-pecan-pies-recipe/feed/ 6 Quiche Lorraine Recipe https://www.crazyforcrust.com/quiche-lorraine-recipe/ https://www.crazyforcrust.com/quiche-lorraine-recipe/#comments Tue, 01 Apr 2025 12:08:00 +0000 https://www.crazyforcrust.com/?p=106725 ​Quiche Lorraine is a classic French quiche recipe that seems difficult but is really easy to make. It’s cheesy and savory with a flaky crust and is perfect for lunch, dinner, or brunch! I never had quiche until Easter my senior year of high school. I’d gone to church with a boy I liked and…]]>

​Quiche Lorraine is a classic French quiche recipe that seems difficult but is really easy to make. It’s cheesy and savory with a flaky crust and is perfect for lunch, dinner, or brunch!

A freshly baked quiche with a slice cut out, revealing a flaky crust and a creamy filling with bits of bacon and herbs. The dish is garnished with chopped parsley. The quiche is placed on a gray countertop beside a striped cloth and eggshells.

I never had quiche until Easter my senior year of high school. I’d gone to church with a boy I liked and we had brunch after with his family. I didn’t think I’d like it but eggs, cheese, and pie crust…there’s really nothing not to like! Quiche Lorraine was named for the region in France where it was created and is made with bacon, shallot, and gruyère cheese. It’s nutty and smokey from the bacon and the perfect savory dish for a simple lunch or dinner with a simple green salad. It’s fantastic for holidays, especially Easter brunch. It really has become my favorite quiche recipe.

Ingredients for a quiche are arranged on a white surface. Items include a pie crust, bacon, shredded cheese, whole eggs, chopped onion, salt, flour, milk, and half & half. Each is labeled with black text.

How to make Quiche Lorraine

  • A Quiche Lorraine recipe needs to have bacon, eggs, gruyère or Swiss cheese, and shallots.
  • A shallot is like a small and more delicate red onion. You can substitute red onion or yellow onion.
  • Both the bacon and the shallot need to be cooked before they go into the egg mixture. Cook the bacon to crisp first, then cook the shallot in a bit of the bacon fat. Crumble the cooked bacon to small pieces before adding to the eggs.
  • In my testing I found that a combination of whole milk and half and half was the best way to make the egg mixture for quiche. Some people use heavy cream but I found that too, well, heavy for my taste. You really can use what you like (even nondairy milk) but a mid-range of fat content will produce a better texture baked egg.
  • Classic quiche is served with a buttery crust. You can use a store-bought pie crust or my all butter pie crust. You’ll need to partially blind bake the pie shell (that is, bake it almost all the way before adding the filling) because the egg custard doesn’t take long enough to cook the pie crust all the way. Blind baking ensures you will not have a soggy bottom crust.
  • It’s best to whisk the eggs and milk in a large bowl to break up the egg yolks and combine it all so you don’t have chunks of egg white in the mixture. Then stir together everything in the quiche filling before adding to the crust.
A pie crust is lined with parchment paper and filled with white baking weights, placed on a silver baking sheet.
Partially blind bake the crust.
A glass bowl containing a creamy mixture with chopped pieces of dried fruit on a white marble surface.
Mix all the ingredients.
A round pumpkin filled with a creamy mixture sits in the center of a silver baking pan. The pumpkin has a toasted, golden-brown edge and contains a filling with visible chunks of onion and herbs.
Bake with a pie shield.

Best Quiche Lorraine Recipe Tips

  • I like to blind bake my pie dough using pie weights, but you can also use dry beans or rice or lentils. 
  • Be sure to cover the edges of the crust with a pie shield while baking the quiche so that it doesn’t get too golden brown.
  • You can also make this a crustless quiche recipe by simply omitting the pie crust.
  • I use a regular 9-inch pie pan for this, but you can also use a 10-inch tart pan with a removable bottom.
  • I always bake pies on a rimmed baking sheet in case it spills over.
  • You know quiche is done baking when it’s puffed and jiggles slightly but doesn’t roll (is not liquid). You can do the knife test: poke the tip of a knife in the center; if it comes out clean it’s done. The internal temperature should be between 165°-185°F.
A slice of quiche on a white plate. The quiche has a golden crust and is filled with a creamy mixture containing small bits of bacon and herbs. Fresh parsley is scattered on top and around the plate.

Storing & Make Ahead

  • Store leftovers in an airtight container in the fridge.
  • You can freeze leftovers as well for several months.
  • To make ahead, blind bake the crust up to 24 hours ahead. Don’t add the egg mixture until ready to bake. You can fully bake the quiche up to 24 hours ahead and store in the refrigerator covered with plastic wrap. Reheat in a low preheated oven.
A freshly baked quiche with a slice cut out, revealing a flaky crust and a creamy filling with bits of bacon and herbs. The dish is garnished with chopped parsley. The quiche is placed on a gray countertop beside a striped cloth and eggshells.
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Classic Quiche Lorraine Recipe

The PERFECT easy Quiche Lorraine Recipe – from scratch crust baked perfectly with bacon and cheese filling – this quiche has the perfect texture and is the perfect easy recipe.
Course Breakfast
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings 10 servings
Calories 278kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 recipe all butter pie crust
  • 8 slices bacon
  • 1 medium onion , diced
  • 4 large eggs
  • 1 cup milk
  • ½ cup half and half
  • ¼ teaspoon salt
  • 1 ½ cups (6 ounces) shredded Swiss or Gruyère cheese
  • 1 tablespoon all-purpose flour

Instructions

  • Preheat oven to 450°F. Partially bake your pie crust: line the bottom of the chilled crust with parchment paper and pie weights. Bake for 8 minutes, then carefully remove parchment and weights. Poke holes in the bottom with a fork and bake again for 5 minutes. Lower the oven temperature to 325°F. (See notes.)
  • Meanwhile, cook bacon over medium heat in a large skillet. Cook until crispy, then reserve fat and drain on paper towels and crumble.
  • Cook onion in some of bacon fat until tender and translucent, about 3-5 minutes over medium heat in the same skillet.
  • Toss cheese with flour. Set aside.
  • Whisk eggs, milk, half and half, and salt. Stir in bacon, onions, and cheese. Add to hot crust.
  • Place pie on a cookie sheet and cover with a pie shield.
  • Bake for an additional 45-50 minutes or until the center is slightly wobbly (not rolling when tapped) and the egg looks very light golden.
  • Cool at least 1 hour before slicing and serving.
  • Store leftovers in the refrigerator in an airtight container.

Video

Notes

For more details on pre-baking pie crust, see my blind baking post.

Nutrition

Serving: 1serving | Calories: 278kcal | Carbohydrates: 12g | Protein: 11g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 99mg | Sodium: 316mg | Potassium: 157mg | Fiber: 1g | Sugar: 2g | Vitamin A: 319IU | Vitamin C: 1mg | Calcium: 204mg | Iron: 1mg
]]> https://www.crazyforcrust.com/quiche-lorraine-recipe/feed/ 4 Eggnog Pie https://www.crazyforcrust.com/eggnog-pie/ https://www.crazyforcrust.com/eggnog-pie/#comments Mon, 16 Dec 2024 16:04:09 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=2221 Eggnog Pie – a cream pie made with eggnog! This easy pie recipe has only 4 ingredients! It’s fluffy with a super creamy texture. It’s the perfect holiday pie that actually tastes like eggong – and you can make it completely NO BAKE if you want! Eggnog: You either love it or you hate it. There…]]>

Eggnog Pie – a cream pie made with eggnog! This easy pie recipe has only 4 ingredients! It’s fluffy with a super creamy texture. It’s the perfect holiday pie that actually tastes like eggong – and you can make it completely NO BAKE if you want!

A slice of creamy Eggnog Pie crowned with whipped cream and a sprinkle of cocoa sits on a white plate. A fork rests beside it, tempting the senses. In the background, the remaining pie in its tin is partially visible, hinting at more indulgence to come.

Eggnog: You either love it or you hate it. There are very few people I’ve encountered that like it “a little.” Unlike gingerbread or peppermint…eggnog is eggnog. Kind of no matter where you put it. I fall in the “LOVE IT!” category for eggnog. I’ve loved it since I was a little girl. I remember getting a carton of it as soon as it was available in the store and enjoying little glasses of it with my Dad throughout the holiday, which is why I love making Eggnog Cookies and this Eggnog Pie Recipe!

Adding eggnog to a pudding pie in place of milk is pure genius – it makes a fluffy sweet and creamy pie recipe that us true eggnog lovers will, well, love! This recipe has just 4 ingredients and you can make it with a baked pie crust OR make it completely no bake. It’s the perfect pie recipe for the holiday season.

A cheesecake preparation setup on a white surface: a mixing bowl with whipped filling, an eggnog pie nestled in a graham cracker crust, a measuring cup with creamy liquid, a box of Jell-O cheesecake mix, and a spatula adorned with a snowman design.

Ingredient Notes

This pie has only 4 ingredients: pie crust, instant pudding mix, egg nog, and whipped cream. That’s IT! It comes together in no time at all, and if you wanted to you could make it a no-bake pie by using a graham cracker pie crust, Oreo or Shortbread Crust instead.

I made my own whipped cream from heavy whipping cream, but you can also use Cool Whip if you want. No judgements here! 99% of the time I do use Cool Whip. The pudding mix and the whipped cream make the pie super light. It’s like eating air. Which has no calories. So this pie has no calories! (Right?)

When it comes to pudding mix, I used vanilla pudding mix but you can also use cheesecake flavor. Just make sure to use INSTANT pudding mix, not cooked.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

A creamy Eggnog Pie with a graham cracker crust and a sprinkle of cinnamon on top sits on a striped cloth. A slice is missing, revealing the rich yellow filling. In the background, theres a plate with another slice of this delicious pie.

How to make No Bake Eggnog Cream Pie

  1. Make your crust first – cool it if using a pastry pie crust.
  2. Make the freshly whipped cream with heavy cream.
  3. Whisk your pudding mix with the eggnog and let it soft set then be careful to fold in the whipped cream – do not stir or mix, you don’t want to break the cream.
  4. Place mixture in the pie crust then chill. Top with more whipped cream before serving. I like to dust it with ground cinnamon or a sprinkle of nutmeg.
a slice of eggnog pie on a white plate next to a gold fork

Storing Eggnog Pie

  • Store pie in the refrigerator loosely wrapped for 1-2 days if using fresh whipped cream. It might start to weep after day 2. If you use Cool Whip it will last longer in the fridge.
  • I don’t recommend freezing this pie.

Expert Tips

  • Use only dairy-based eggnog for best results. Instant pudding needs the proteins in milk to set up properly.
  • For a no bake eggnog pie, use a graham cracker crust, shortbread, or Oreo crust.
  • You could add some rum extract to make it taste more like a boozy glass of eggnog!
A creamy Eggnog Pie with a graham cracker crust and a sprinkle of cinnamon on top sits on a striped cloth. A slice is missing, revealing the rich yellow filling. In the background, theres a plate with another slice of this delicious pie.
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Eggnog Pie Recipe

This EASY Eggnog Cream Pie recipe has only 4 ingredients and is super light and airy and perfect for Christmas!
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time 1 hour
Total Time 30 minutes
Servings 8 servings
Calories 250kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 all butter pie crust or frozen or from a pack of two, or my homemade crust recipe
  • 1 cup (237ml) cold heavy whipping cream (or 8 ounces/226g Cool Whip)
  • 1 tablespoon (7g) powdered sugar
  • 1 3.4 ounce box INSTANT vanilla pudding
  • 1 ⅔ cups (397ml) eggnog
  • Ground nutmeg optional (for garnish)

Instructions

  • If using a refrigerated crust, unroll and place in a 9″ pie plate. Poke holes in the bottom of the crust with the tines of a fork. Bake crust according to package directions. Cool before filling. (You can also use this crust, pressed into a 9″ pan, poked with the tines of a fork and baked at 400°F for 8-10 minutes.)
  • If making fresh whipped cream, place cold whipping cream in the bowl of an electric mixer fitted with a whisk attachment. Add powdered sugar and beat until stiff peaks form. Chill until ready to use.
  • Place pudding mix and eggnog in a large bowl. Stir until no lumps remain. Let set for 5 minutes. Fold in 1 cup of the prepared whipped cream (or Cool Whip). Pour into cooled pie crust. Cover and chill for at least 4 hours before finishing.
  • Before serving, top with remaining whipped cream or Cool Whip and grated nutmeg (optional). Store in refrigerator.

Video

Notes

  • You can use sugar-free pudding. You’ll want to use 1.5 ounce size for sugar-free or 3.4-3.9 ounces for regular instant.
  • Be sure to reserve some of the freshly whipped cream or cool whip for the top of the pie – you’re only adding 1 cup to the pudding.
  • Use only dairy-based eggnog or the pudding won’t set up.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 16g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 71mg | Sodium: 127mg | Potassium: 130mg | Sugar: 5g | Vitamin A: 545IU | Vitamin C: 1mg | Calcium: 92mg | Iron: 0.7mg

Favorite Holiday Recipes

]]> https://www.crazyforcrust.com/eggnog-pie/feed/ 59 Black Forest Cupcakes https://www.crazyforcrust.com/black-forest-cupcakes/ https://www.crazyforcrust.com/black-forest-cupcakes/#comments Tue, 10 Dec 2024 13:46:43 +0000 https://www.crazyforcrust.com/?p=103220 Black Forest Cupcakes are a single serve version of the popular layer cake – homemade chocolate cupcakes filled with tart cherry compote and topped with stabilized whipped cream frosting. These are showstopper cupcakes and so good! This recipe is sponsored by the Cherry Marketing Institute. All opinions are my own. You might say, but wait…]]>

Black Forest Cupcakes are a single serve version of the popular layer cake – homemade chocolate cupcakes filled with tart cherry compote and topped with stabilized whipped cream frosting. These are showstopper cupcakes and so good!

Chocolate cupcakes topped with swirls of white frosting, a red cherry on top, and drizzles of cherry sauce are arranged on a white cake stand. Small chocolate shavings and cherries are scattered around for decoration.

This recipe is sponsored by the Cherry Marketing Institute. All opinions are my own.

You might say, but wait Dorothy, cherries are a summer fruit! And sure, they are, but you can make Black Forest Cupcakes all year long when you use U.S.-grown Montmorency tart cherries! They’re harvested in the summer but then sold frozen or canned all year long.

These easy cupcakes start with my favorite chocolate cupcake recipe and are filled with an easy tart cherry filling and then I topped them off with whipped cream topping – it’s like eating a classic Black Forest Cake in cupcake form and they’re delicious!

Ingredients for a recipe are laid out, including heavy cream, cocoa, hot water, sugar, powdered sugar, extract, kirsch, tart cherries, baking soda, buttermilk, baking powder, salt, cream cheese, oil, egg, and flour.

Important Ingredients

  • Cocoa: I don’t recommend using dutch-processed cocoa in this recipe (it’s only been tested with unsweetened cocoa powder. Dutch Process Cocoa can interfere with baking soda, so don’t risk it.
  • U.S.-Grown Montmorency Tart Cherries: If you can’t find a fresh cherry, you can find these in the frozen section or canned. I love supporting local farmers, so I love using these cherries!
  • Kirsch: This is a clear cherry brandy that is traditional in any Black Forest Cupcakes recipe. It’s added to the compote and often people soak the cake with it too.

Substitutions for Kirsch

What can I substitute for Kirsch? If you can’t find it (or don’t want to pay the high price for it) you can simply omit. If you want to add a bit of extra flavor (like is expected with black forest desserts) you can add rum, amaretto, or tart cherry juice for a non-alcoholic version.

How to make Black Forest Cupcakes

First you need to make the compote:

A saucepan filled with red berries is placed on an Aroma induction cooktop. The berries appear to be simmering, possibly for a sauce or jam. The cooktops digital display shows 00:3 in red. The background is a white surface.

1. Add cherries and sugar to a saucepan and cook over medium heat until they start to pop and thicken.

A pot of dark red cherries cooking on an Aroma induction cooktop. The cherries appear to be simmering, with bubbles visible on the surface of the liquid. The cooktop display shows 102.

2. Once they’ve cooked, remove from heat and stir in the vanilla extract, kirsch (if using) and I also love adding a few drops of almond extract.

Next, you have to make the cupcakes. This recipe is derived from my chocolate cake:

A clear glass bowl filled with a light brown, finely ground powder, likely chocolate cake mix, set on a white marble countertop. The mix appears smoothed out in the center with a slight indentation.

3. Whisk all the dry ingredients (granulated sugar, all-purpose flour, etc) in a large mixing bowl.

A transparent measuring cup filled with a frothy yellow batter sits on a white surface. The batter has small bubbles on its surface, indicating its well-mixed. The cup has measurement markings on its side.

4. Whisk all the wet ingredients (buttermilk, egg, oil, etc) in a large bowl. Then combine the two.

A muffin tin with twelve compartments filled with chocolate batter, ready to be baked. The tin is placed on a white countertop.

5. Place the cupcake batter in muffin pans lined with cupcake liners. Bake in a preheated oven until a toothpick comes out clean.

A hand mixer is being used to blend ingredients in a glass bowl, while a hand pours milk from a pitcher into the mixture. The bowl contains a creamy, pale mixture on a light countertop.

6. Make the whipped cream frosting using cream cheese, powdered sugar, and heavy whipping cream. You can use a hand mixer or the bowl of a stand mixer. Beat until stiff peaks form.

Then it’s time to assemble the cupcakes!

A person holds a small piece of chocolate cupcake removed from the center of a larger cupcake. A knife and a bowl with red filling are nearby on a white surface.

7. To make a hole in the cupcake, use a sharp knife to cut a round in the center and pull out the section (or use a cupcake corer).

8. Fill the cupcake with the tart cherry sauce and replace part of the cupcake you removed. Then frost and top with a cherry and chocolate shavings.

Storing Cupcakes

Store these cupcakes in an airtight container (or loosely cover the cupcake pan) in the refrigerator. I don’t recommend freezing assembled cupcakes but you can make and freeze the plain cupcakes for up to a few months. You can also make the compote up to 24 hours ahead (or freeze cool compote for up to a month). Don’t make the frosting until you’re ready to assemble the cupcakes.

A close-up of a chocolate cupcake with a cherry filling, topped with white frosting, cherry drizzle, and a whole cherry. One bite has been taken, revealing the rich interior, and the cupcake sits on a small white plate.

Expert Tips

  • While you could just use cherry pie filling, taking the time to make the tart cherry compote with is worth it – it’s traditional in black forest and tastes SO good!
  • I love using U.S.-Grown Montmorency Tart Cherries because they’re always fresh: they’re picked at the peak of ripeness in summer and quickly dried, frozen, canned, or bottled. They’re ruby-red and pack a punch of bright, tangy and intense flavor and you won’t be able to stop at one bite. We always have tart cherry juice in our fridge too – I’m not a doctor but it helps with exercise recovery, heart health, sleep, arthritis, and gout. Visit choosecherries.com for recipes and nutrition research.
  • I frosted the cupcakes with a piping bag and a large open round tip but you can use any tip you like.

FAQ

What is the difference between Black Forest and Chocolate Cake?

Besides the cherries and all that, black forest desserts have Kirsch in the filling and also soaked into the cake.

What is a substitute for kirsch in black forest cake?

Since the Kirsch is added after cooking, the alcohol doesn’t bake out. You can omit or use tart cherry juice for a non-alcoholic substitute.

Chocolate cupcakes topped with swirls of white frosting, a red cherry on top, and drizzles of cherry sauce are arranged on a white cake stand. Small chocolate shavings and cherries are scattered around for decoration.
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Black Forest Cupcakes Recipe

Chocolate Cupcakes filled with tart cherry compote and topped with stabilized whipped cream frosting!
Course Dessert
Cuisine American
Prep Time 2 hours
Total Time 2 hours
Servings 12 cupcakes
Calories 443kcal
Author Dorothy Kern
Cost $15

Ingredients

Cherry Filling

  • 2 cups tart cherries plus more for topping (see note)
  • ¼ cup (50g) granulated sugar
  • 2 teaspoons kirsch optional (see note)
  • ½ teaspoon vanilla extract
  • 1-2 drops almond extract

Chocolate Cupcakes

  • 1 cup (200g) granulated sugar
  • ⅓ cup (27g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ¾ teaspoon baking powder
  • ¾ teaspoon baking soda
  • 1 ¼ cups (155g) all-purpose flour
  • ¼ cup (60ml) vegetable oil
  • 1 large egg
  • ½ cup (119ml) buttermilk
  • ½ cup (119ml) hot water
  • ½ teaspoon vanilla extract

Whipped Cream Frosting

  • 8 ounces (226g) cream cheese softened
  • 1 cup (113g) powdered sugar
  • 1 teaspoon vanilla extract
  • 2 cups (474ml) heavy whipping cream, cold
  • Chocolate shavings for garnish

Instructions

Cherry Compote Filling:

  • Pick out 12 cherries that look the best, reserve for decoration.
  • Place cherries in a medium saucepan and add sugar. Cook over medium heat, partially covered, for about 8-12 minutes, stirring frequently, until the mixture is slightly thickened, and cherries are soft.
  • Remove from heat and stir in vanilla and almond extracts and kirsch, if using. Transfer to a bowl and cool until room temperature before filling cupcakes.

Cupcakes:

  • Preheat oven to 350°F. Prepare cupcake pans with liners or grease and flour cake pan(s).
  • Whisk together sugar, cocoa, salt, baking powder, baking soda, and flour in a large bowl. Set aside.
  • Whisk oil, eggs, buttermilk, and vanilla in a large measuring cup or bowl.
  • Pour wet ingredients into dry ingredients and whisk until smooth. Whisk in hot water. Batter will be thin.
  • Divide into cupcake pans lined with cupcake liners (about ¼ cup per cupcake). Bake approximately 12-18 minutes, or until a toothpick comes out clean from the center. Cool completely before frosting.

Frosting:

  • Beat cream cheese, powdered sugar and vanilla until smooth and thick using a hand or a stand mixer (use the whisk attachment on a stand mixer).
  • While mixing on medium-high speed, slowly add the heavy whipping cream. Continue whipping until the frosting forms stiff peaks. It’ll resemble whipped cream but be thicker.

Assembling:

  • Cut out a bit of the center of each cupcake. Fill with filling. Replace part of the cupcake.
  • Frost with whipped cream frosting.
  • Top with a reserved cherry, some juices from the compote, and some chocolate shavings.

Video

Notes

  • Cherries: You can use fresh or frozen tart cherries. If using fresh it will just take a bit longer to cook them down into the compote.
  • Kirsch: This is a clear cherry brandy that is traditional in Black Forest Cake. It’s hard to find and it’s expensive, so you do not have to use it. You can omit, or use another alcohol, like rum or amaretto.

Nutrition

Serving: 1cupcake | Calories: 443kcal | Carbohydrates: 49g | Protein: 5g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 79mg | Sodium: 253mg | Potassium: 209mg | Fiber: 2g | Sugar: 36g | Vitamin A: 888IU | Vitamin C: 2mg | Calcium: 77mg | Iron: 1mg

Other Favorite Cherry Recipes

]]> https://www.crazyforcrust.com/black-forest-cupcakes/feed/ 3 Mint Chocolate Chip Cookies https://www.crazyforcrust.com/mint-chip-chocolate-chip-cookies/ https://www.crazyforcrust.com/mint-chip-chocolate-chip-cookies/#comments Mon, 09 Dec 2024 15:29:06 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=10701 Mint Chip Cookies combine my two loves: mint chips and chocolate chips! These are chewy and soft chocolate chip cookies with mint chips inside – you will love these chewy cookies inspired by my best chocolate chip cookie recipe. Anyone a fan of Andes candies or other chocolate mints like I am? These are soft…]]>

Mint Chip Cookies combine my two loves: mint chips and chocolate chips! These are chewy and soft chocolate chip cookies with mint chips inside – you will love these chewy cookies inspired by my best chocolate chip cookie recipe.

A batch of freshly baked chocolate chip cookies on a gray surface. Some cookies have chunks of chocolate scattered around them. One cookie has a bite taken out of it.

Anyone a fan of Andes candies or other chocolate mints like I am? These are soft and chewy chocolate chip cookies with mint chips. I’ve always loved mint in desserts but when my daughter was young it was her favorite combination and everything I made for her involved mint chips.

  • This recipe makes a BIG batch: 3-4 dozen cookies (depending on size).
  • You can make the dough ahead of time and keep it in the fridge (or freeze it!). Chilling it gives the baked cookies the best texture – they have the perfect balance of soft and chewy.
  • Instead of regular chocolate chips, I use mini ones – that way, you get chocolate evenly dispersed in the cookie along with the mint chips.
A top-down view of baking ingredients labeled on a white surface: butter, eggs, brown sugar, chocolate chips, sugar, baking soda, vanilla, Andes mints, flour, and salt. Each ingredient is in a separate container or package.

Ingredient Notes

  • Butter: I always start with unsalted butter but reduce the added salt to 1/4 teaspoon if using salted butter.
  • Mini chocolate chips – or regular chocolate chips, or skip them and just use more mint chips!
  • Mint chips – chopped Andes candies work, or use your favorite mint chocolate chips. You can usually find them in the baking aisle. If you can’t find them, chop up two boxes of Andes Mints.

If you love mint chip cookies and double chocolate cookies, try my DOUBLE Chocolate Mint Cookies!

bowl of dry ingredients.
mixing bowl with batter and flour.
mixing bowl with batter and andes mints.
cookie dough on cookie sheet.

How to Make Mint Chocolate Chip Cookies

  1. I like to whisk the dry ingredients (all-purpose flour, baking soda, salt) and set it aside.
  2. I start with melted butter in my chocolate chip cookie recipe – mixed with all the brown sugar it adds a slight toffee-like flavor to the cookies.
  3. Scoop cookie dough balls with a cookie scoop and you can place them on a cookie sheet – not spaced – because you need to chill them at least an hour.
  4. When you’re ready to bake the cookies, place them on a baking sheet two inches apart. Cookies are done when they just loose their glossy sheen and are light golden around the edges.
Close-up of chocolate chip cookies on a gray surface. The cookies are golden brown, with chunks of chocolate scattered around them. Some chocolate pieces are embedded in the cookies, giving a freshly baked appearance.

Storing and Freezing Cookies

  • For longer chilling (overnight or longer) place in an airtight container.
  • Freeze cookie dough balls and bake from chilled thawed or frozen.
  • Store baked and cooled cookies in an airtight container or gallon size bag at room temperature or freeze for several months.

Expert Tips

CHILL THE DOUGH: I know what you’re thinking, “Dorothy, do I HAVE to chill the dough?” and the answer is, yes, yes, you do. Since the cookies are made with melted butter, you need to firm it up before baking the cookies. This will prevent them from spreading too much. It also gives them a fantastic texture! Soft, chewy, so good.

Size: You can make 1-tablespoon cookies or 2-tablespoon cookies. The cookies do spread, so leave at least 2-inches between them on the cookie sheet. 1-tablespoon you’ll get around 60 cookies, perfect for a cookie exchange.

FAQs

How do you know the cookies are done baking?

Chcoolate chip cookies are done baking when they’re light golden around the edges and have just lost their glossy sheen.

Why didn’t my cookies flatten?

If the dough is too cold (you’ve chilled it overnight or longer) they might not flatten all the way. To combat this, press them lightly with the palm of your hand before baking.

What makes cookies stay soft and chewy?

Don’t over bake them! I can’t stress that enough – these will stay soft as long as you don’t bake them too long.

A group of freshly baked chocolate chip cookies with chunks of chocolate on top, arranged on a light gray surface. Some chocolate pieces are scattered around, enhancing the homemade and cozy appearance of the cookies.
Print

Mint Chocolate Chip Cookies Recipe

My favorite chocolate chip cookie dough made with mini chocolate chips and MINT chips! The perfect cookie for holiday cookie exchanges – it makes 4 dozen!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour
Servings 36 cookies
Calories 112kcal
Author Dorothy Kern
Cost $6

Ingredients

  • 1 cup (226g) unsalted butter , melted
  • ⅔ cup (134g) granulated sugar
  • 1 cup (200g) light brown sugar
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking soda
  • 3 cups (372g) all-purpose flour
  • ½ teaspoon salt
  • ¾ cup (132g) mini chocolate chips
  • 1 cup (136g) chopped Andes Mints (from about 2 boxes) or Andes mint baking chips, if you can find them

Instructions

  • Pour butter into an electric mixer fitted with paddle attachment. While still hot, add both sugars and mix on low until combined. Let sit to cool for a few minutes.
  • While butter mixture is cooling, combine flour, baking soda, and salt in a medium bowl. Stir and set aside.
  • Turn mixer (with butter mixture bowl attached) on low. Add eggs, one at a time, mixing completely.  Mix in vanilla extract. Add flour mixture to the wet ingredients and mix until combined. Stir in chocolate chips and mint chip pieces.
  • Scoop one tablespoon (or two tablespoon) balls of dough and place close together on a cookie sheet lined with parchment paper or a silpat baking mat. Cover the cookie dough balls with plastic wrap and at least 1 hour.
  • Preheat oven to 350°F. Line cookie sheets with parchment or silpat liners. Place cold cookie dough balls 2 inches apart (these cookies do spread).
  • Bake for about 10-12 minutes. Let cool for 5 minutes, and then remove from pans to cool completely.

Video

Notes

  • You can chill cookie dough balls longer than an hour – for longer chilling (overnight or longer) place in an airtight container.
  • Freeze cookie dough balls too! You can bake from chilled thawed or frozen.
  • Store baked and cooled cookies in an airtight container or gallon size bag at room temp or freeze for several months.
  • You’ll need about 2 boxes of Andes Mints if you can’t find the chips. Coarsely chop them.

Nutrition

Serving: 1cookie | Calories: 112kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 54mg | Potassium: 19mg | Fiber: 1g | Sugar: 9g | Vitamin A: 134IU | Calcium: 10mg | Iron: 1mg

Other Favorite Christmas Cookies

]]> https://www.crazyforcrust.com/mint-chip-chocolate-chip-cookies/feed/ 69 Christmas Brownies https://www.crazyforcrust.com/christmas-brownies/ https://www.crazyforcrust.com/christmas-brownies/#comments Tue, 26 Nov 2024 13:14:03 +0000 https://www.crazyforcrust.com/?p=103020 These Christmas Brownies are a classic fudgy brownie recipe that are made with Christmas themed candy! They’re fudgy and super chocolatey and so fun to decorate – add these to your holiday cookie platters! These CLASSIC brownies are so fudgy and delicious. They have the perfect chocolate flavor, and they’re easy to make! They are…]]>

These Christmas Brownies are a classic fudgy brownie recipe that are made with Christmas themed candy! They’re fudgy and super chocolatey and so fun to decorate – add these to your holiday cookie platters!

A stack of three chocolate brownies topped with colorful candy-coated chocolates and sprinkles sits on a white plate. More candies are scattered around the plate, with additional brownies visible in the background.

These CLASSIC brownies are so fudgy and delicious. They have the perfect chocolate flavor, and they’re easy to make! They are perfect all year long, but the addition of red & green M&Ms and sprinkles makes them the best for the Christmas season.

I’m a sucker for a delicious brownie – and also for colorful candy and sprinkles. It’s why I’ve made Santa’s Favorite Cookies for every holiday with a different theme! I think Santa might like brownies this year too – they’re just as fun.

A baking setup displays ingredients: bowls of sugar, cocoa powder, and flour, four eggs, a butter stick, a bottle of vanilla, a pinch of salt, a bar of unsweetened baking chocolate, colorful sprinkles, and red and green M&Ms.

How to make Christmas Brownies

  • Sugar: I always use granulated sugar – and a lot of it – to make brownies!
  • Cocoa Powder: I use unsweetened cocoa powder (natural) but you can also use Dutch Process Cocoa.
  • Baking Chocolate: Use unsweetened baking chocolate for best results (this is found in the baking aisle).
  • Unsalted Butter: If you don’t have unsalted butter, you can use salted and remove the salt from the recipe
  • Candies: Red and Green M&Ms and sprinkles are the best mix ins!
  • Use a metal pan for best results

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

Three stacked chocolate brownies with colorful candy pieces on top, placed on a white plate adorned with red and green candies. The background is blurred, highlighting the rich texture of the brownies.

Storing Festive Brownies

  • Store brownies in an airtight container at room temperature for several days.
  • You can also freeze these brownies for a few months!

Dorothy’s Expert Tips

  • You can omit or add any Christmas candy that you would like – omit the sprinkles and use more M&Ms if you want.
  • Swap my recipe for a box brownie mix for ease.
  • Cut your brownies with a plastic knife – the brownie won’t stick to it!
  • Want even more chocolate? Add some chocolate buttercream or cooked chocolate frosting for an even richer recipe.
  • Looking for Christmas Tree Brownies? I have those too, in brownie bite form!
A stack of three chocolate brownies topped with colorful candy-coated chocolates and sprinkles sits on a white plate. More candies are scattered around the plate, with additional brownies visible in the background.
Print

Christmas Brownies Recipe

Easy Christmas Brownies are so easy and fun – the best brownie recipe with holiday m&ms and sprinkles!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 20 brownies
Calories 316kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 1 cup (2260 unsalted butter
  • 4 ounces (113g) unsweetened baking chocolate coarsely chopped
  • 2 cups (400g) granulated sugar
  • ¼ cup (20g) unsweetened cocoa powder
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • 1 ⅓ cups (162g) all-purpose flour
  • ½ cup Christmas M&Ms
  • ¼ cup Christmas Sprinkles

Instructions

  • Preheat oven to 350°F. Line a 9×13″ pan with foil and spray with nonstick cooking spray.
  • Melt butter and baking chocolate in a large bowl. Heat it on high power for 1 minute then stir, heating in additional 30 second increments until melted and smooth.
  • Stir in sugar, eggs, vanilla, salt, and cocoa and stir until combined. Stir in flour.
  • Pour brownie batter into prepared baking pan. Sprinkle with sprinkles and M&Ms. Bake for 25-35 minutes until a toothpick along the edge comes out with just a few crumbs. This results in very fudgy gooey brownies. Cool before slicing into bars.

Video

Notes

  • Store in an airtight container at room temperature or freeze for several months.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 45g | Protein: 4g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 78mg | Potassium: 125mg | Fiber: 3g | Sugar: 29g | Vitamin A: 355IU | Vitamin C: 0.03mg | Calcium: 26mg | Iron: 2mg
A clear glass bowl filled with smooth, rich chocolate batter on a white background. The batter has a glossy texture and covers the bottom of the bowl evenly.
A glass bowl filled with smooth, dark chocolate cake batter sits on a marble surface. The rich, glossy mixture is evenly spread within the bowl, ready for baking.
A rectangular tray of chocolate brownies covered with red and green candy-coated chocolates and colorful sprinkles, lined with aluminum foil on a white background.

How to Make Christmas Brownies

  1. Melt butter and chocolate in a large bowl. You can also brown the butter if you want to make brown butter brownies!
  2. Stir in sugar then eggs, then vanilla and salt. Stir in flour and you’ll have a thick brownie mixture.
  3. Pour brownie batter into a baking pan lined with foil or parchment paper and sprayed with nonstick cooking spray. Sprinkle with sprinkles, eyeballs, and M&Ms. Bake until a toothpick along the edge comes out with just a few crumbs. This results in very fudgy gooey brownies. Cool before slicing into bars.

Other Brownie Recipes

]]> https://www.crazyforcrust.com/christmas-brownies/feed/ 1 Christmas Charcuterie https://www.crazyforcrust.com/christmas-charcuterie/ https://www.crazyforcrust.com/christmas-charcuterie/#comments Sun, 24 Nov 2024 12:35:00 +0000 https://www.crazyforcrust.com/?p=103083 This Christmas Charcuterie is the perfect cheese board recipe to make as an appetizer for a party. It’s the easiest board you’ll ever make and it’s so pretty too! This Christmas Tree Charcuterie Board is the perfect recipe to make for Christmas parties! I absolutely love charcuterie boards because you can personalize them and they’re…]]>

This Christmas Charcuterie is the perfect cheese board recipe to make as an appetizer for a party. It’s the easiest board you’ll ever make and it’s so pretty too!

A festive charcuterie board arranged in the shape of a Christmas tree, featuring a brie with a star-shaped jelly, cheese slices, salami, grape tomatoes, broccoli, grapes, and rosemary sprigs. Surrounded by star-shaped crackers.

This Christmas Tree Charcuterie Board is the perfect recipe to make for Christmas parties! I absolutely love charcuterie boards because you can personalize them and they’re easy to eat. Just put it on the counter and people can grab and go as they please – my favorite way to entertain. This board is super simple to assemble and you can use my ingredients or swap our your own favorite flavors – it’s super festive and perfect for the holiday.

A variety of foods on a white surface, including brie cheese, grapes, crackers, rosemary, cherry tomatoes, sliced cheddar, cured meats, mixed nuts, broccoli, and a small dish of jam.

Ingredients Needed

You can substitute or add anything to this list of ingredients depending on what YOU like!

  • Cheese: My favorites to use are medium cheddar, white cheddar, and some sort of hard cheese like flavored parmesan, but use your favorite. It’s good to have at least one hard and one soft cheese, and fill in with others that you like. I usually do medium cheddar if there are kids – they prefer it to other cheeses.
  • Brie: I used a wheel of brie and jam for the star on top but you can just cut a star shape of another cheese if you want.
  • Vegetables: I chose broccoli and tomatoes for the red and green aspect of Christmas, but carrots are another good one, as are sliced cucumbers or radishes.
  • Fruit: Grapes are a classic charcuterie ingredient – you could even do a mix of red and green grapes.
  • Meat: I love salami and used sliced packaged for this board, but I often buy a log of salami and chop it into quarters. You can also use ham or prosciutto or even deli turkey or other meats.
  • Garnishes: Nuts, jam, honey, and crackers are always good additions. I added rosemary sprigs to add to the Christmas tree theme.
A wooden cutting board with a line of broccoli and sprigs of rosemary arranged neatly along the bottom edge. A few bowls with ingredients are partially visible around the edges.
A wooden cutting board displays a neat row of fresh broccoli florets, cherry tomatoes, and sprigs of rosemary against a plain white background. Small portions of other ingredients can be seen in the corners.
A wooden cutting board with sliced cheddar cheese stars, cherry tomatoes, broccoli florets, and sprigs of rosemary, arranged horizontally.
A cutting board with layered rows of salami, cheese cubes, cherry tomatoes, broccoli florets, and sprigs of rosemary, arranged in a colorful, organized pattern.
A wooden board with food arranged in the shape of a Christmas tree: breadsticks at the top, followed by a layer of salami, star-shaped cheese slices, cherry tomatoes, and broccoli, with sprigs of rosemary at the base.
Charcuterie board arranged in the shape of a Christmas tree. From top to bottom: a round of cheese with a star cutout, grapes, salami, cheese slices, cherry tomatoes, broccoli, and rosemary sprigs on a wooden board.
Charcuterie board arranged in a Christmas tree shape with a star-shaped cheese on top. Layers include cheese slices, cherry tomatoes, broccoli, meats, nuts, and herbs on a wooden board.
Festive charcuterie board arranged like a Christmas tree with a brie and jam top, crackers shaped as stars, nuts, grapes, cheese, salami, broccoli, tomatoes, and rosemary sprigs on a wooden background.

How to Make Holiday Charcuterie Board

  1. Cut a star shape out of the wheel of brie.
  2. Place a long row of rosemary on a rectangular cutting board or large platter.
  3. Top with tomatoes and chopped broccoli.
  4. Continue adding layers, getting smaller each row, of cheese slices, salami, nuts, and more vegetables.
  5. Place the brie wheel at the top for the star and fill with jam.
  6. Add crackers as the trunk of the tree and place additional rosemary sprigs around the tree as garnish.
Festive charcuterie board arranged like a Christmas tree with a brie and jam top, crackers shaped as stars, nuts, grapes, cheese, salami, broccoli, tomatoes, and rosemary sprigs on a wooden background.

Storing and Make Ahead

  • I don’t like to assemble the cheese board until shortly before serving (unless you have space for it in your refrigerator). What I do to prep ahead is slice all my cheeses, meats, and veggies so they’re ready to go.
  • If you have room, you can make the board and cover it with plastic wrap and store in the fridge for up to 8 hours before serving.
  • Leftovers are tricky – it depends on how long the board sits out. I do not usually keep leftovers of charcuterie boards because they’ve been out for hours.

Expert Tips

  • I like to cut my cheeses in different sizes and/or shapes so that you can tell the difference if they’re the same color. Try rectangles and wedges to look pretty, or use a star cookie cutter to fit the holiday theme.
  • To make this super Christmassy, I put it in a tree shape, you can shape it however you want. You could even make a Christmas charcuterie wreath.
A festive charcuterie board arranged in the shape of a Christmas tree, featuring a brie with a star-shaped jelly, cheese slices, salami, grape tomatoes, broccoli, grapes, and rosemary sprigs. Surrounded by star-shaped crackers.
Print

Christmas Charcuterie Recipe

Christmas Charcuterie is an easy cheese board shaped like a Christmas tree! Use your favorite cheeses and meats to create a gorgeous and delicious festive charcuterie board!
Course Appetizer
Cuisine American
Prep Time 30 minutes
Total Time 30 minutes
Servings 12 servings
Calories 108kcal
Author Dorothy Kern
Cost $15

Ingredients

  • 1 small wheel Brie
  • ¼ cup raspberry or strawberry jam
  • Assorted Cheeses
  • Salami
  • Grape Tomatoes
  • Chopped Broccoli Florets
  • Nuts
  • Crackers
  • Rosemary

Instructions

  • Cut a star shape out of the wheel of brie.
  • Place a long row of rosemary on a rectangular cutting board or large platter.
  • Top with tomatoes and chopped broccoli.
  • Continue adding layers, getting smaller each row, of cheese slices, salami, nuts, and more vegetables.
  • Place the brie wheel at the top for the star and fill with jam.
  • Add crackers as the trunk of the tree and place additional rosemary sprigs around the tree as garnish.
  • Serve immediately.

Notes

  • If you have room in the fridge you can assemble the board up to 8 hours ahead, or cut everything and have it ready to go to assemble just before serving.
  • I don’t recommend storing leftovers if the board has been out of the fridge more than an hour.

Nutrition

Serving: 1serving | Calories: 108kcal | Carbohydrates: 60g | Protein: 47g | Fat: 63g | Saturated Fat: 39g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 18g | Cholesterol: 226mg | Sodium: 1449mg | Potassium: 409mg | Fiber: 1g | Sugar: 42g | Vitamin A: 1338IU | Vitamin C: 7mg | Calcium: 433mg | Iron: 2mg

Other Charcuterie Boards

]]> https://www.crazyforcrust.com/christmas-charcuterie/feed/ 1 Rolo Pretzels https://www.crazyforcrust.com/rolo-pretzels/ https://www.crazyforcrust.com/rolo-pretzels/#respond Fri, 22 Nov 2024 11:58:38 +0000 https://www.crazyforcrust.com/?p=103103 These Rolo Pretzels are the best easy candy recipe – just 3 ingredients and they’re done in under 10 minutes. We love these as a last minute treat – and they taste like a crunchy turtle candy with chocolate, caramel, and pecans. I love making these simple Rolo Pretzel Bites for so many different reasons.…]]>

These Rolo Pretzels are the best easy candy recipe – just 3 ingredients and they’re done in under 10 minutes. We love these as a last minute treat – and they taste like a crunchy turtle candy with chocolate, caramel, and pecans.

A plate of chocolate-covered pretzels topped with salted pecans. The treats are stacked on a white plate, showcasing a mix of smooth chocolate, crunchy pretzels, and whole pecans.

I love making these simple Rolo Pretzel Bites for so many different reasons. They are a perfect treat for movie night, they are great to serve at a party, and they can be so easily given as gifts. Kids love making them, and it’s stress free for the adults because they are so easy. You can make these with pecans like a turtle cookie or use colorful holiday M&Ms to match the season you’re making them for!

Four glass bowls containing different snacks are labeled: pecans, red and green M&Ms, Rolos, and pretzels.

Ingredients Needed

  • Rolo Candies: Unwrap them.
  • Pretzels: Use small pretzel twists.
  • Nuts: I like to use pecan halves but you really could use any kind of nut.
  • M&Ms: You can change the M&M color based on the season.
A baking tray with pretzel treats topped with chocolates and nuts, placed on a white surface. Surrounding the tray are bowls of pecans and red and green candies, along with scattered pretzels and chocolate pieces.
A baking tray filled with pretzels topped with melted candy and nuts, arranged in neat rows on parchment paper. Small bowls of red and green candies, pretzels, and pecans are placed nearby on the table.

How to make Rolo Pretzel Turtles

  1. Place pretzels on a baking sheet covered with silicone baking mats or parchment paper. Top each with an unwrapped rolo.
  2. Place in the oven for just a few minutes, until the Rolo gets melted looking (glossy).
  3. Remove from oven, place pecan or M&M on top of each pretzel.
A festive bowl of sweet treats featuring chocolate rosettes topped with red and green candies, nestled on circular pretzels. The background shows a bowl with more red and green candies and foil-wrapped chocolates, creating a holiday atmosphere.

Storing Rolo Pretzels

Store these in an artight container for up to 2 weeks – they’ll stay fresh as long as it’s sealed. I don’t recommend freezing them as the pretzel might soften or get stale.

Expert Tips

  • You can switch out the topping depending on what you like or the season or holiday.
  • You could also use square pretzels, but don’t use pretzel sticks.
  • Any caramel candy will work, but Rolos fit best.
A plate of chocolate-covered pretzels topped with salted pecans. The treats are stacked on a white plate, showcasing a mix of smooth chocolate, crunchy pretzels, and whole pecans.
Print

Rolo Pretzel Recipe

Make Easy Rolo Pretzels with pecans or m&ms! This easy candy recipe is perfect for Christmas with holiday m&ms or just because you love caramel and pecans with crunchy pretzels!
Course Dessert
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24 servings
Calories 42kcal
Author Dorothy Kern
Cost $10

Ingredients

  • 24 Pretzels
  • 24 Pecans OR
  • 24 Rolos

Instructions

  • Preheat oven to 350°F.
  • Place pretzels on a cookie sheet covered with silicone baking mats or parchment paper. Top each with an unwrapped rolo.
  • Place in the oven for just a few minutes, until the Rolo gets melted looking (glossy).
  • Remove from oven, top with a pecan or M&M.

Video

Notes

  • Store in an airtight container for up to 2 weeks; I do not recommend freezing these.
  • You can use pecan halves or m&ms (any color) or a mix of both.

Nutrition

Serving: 1serving | Calories: 42kcal | Carbohydrates: 5g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 24mg | Potassium: 19mg | Fiber: 0.2g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 0.1mg | Calcium: 10mg | Iron: 0.1mg

Other Candy Recipes

]]> https://www.crazyforcrust.com/rolo-pretzels/feed/ 0 Chocolate Chip Snowball Cookies https://www.crazyforcrust.com/chocolate-chip-snowball-cookies/ https://www.crazyforcrust.com/chocolate-chip-snowball-cookies/#comments Mon, 04 Nov 2024 15:30:08 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=10335 This Snowball Cookie Recipe has chocolate chips! Whatever they’re called, they’re one of my favorite Christmas cookies. Chocolate Chip Snowball Cookies have no nuts so they’re allergy friendly – and hello, CHOCOLATE. They melt-in your mouth and are one of my MOST POPULAR holiday cookies! Do you have a food that, whenever you see or…]]>

This Snowball Cookie Recipe has chocolate chips! Whatever they’re called, they’re one of my favorite Christmas cookies. Chocolate Chip Snowball Cookies have no nuts so they’re allergy friendly – and hello, CHOCOLATE. They melt-in your mouth and are one of my MOST POPULAR holiday cookies!

A bowl filled with powdered sugar-coated cookie dough balls, some with chocolate chips visible. One dough ball is halved, revealing a soft, chocolate chip-studded interior. The bowl has a colorful rim.

Do you have a food that, whenever you see or think about it, it makes you think of a family member? I have several: Whenever I eat Pillsbury Sugar Cookies, I think of my Nana. She passed them off as her own until I was an adult.

And then there are Russian Tea Cake cookies (aka Snowball Cookies). Whenever I see these, I think of my mom. Her’s is the original recipe that spawned all my Snowball Cookie Recipes – including this one with chocolate chips.

  • This Snowball Cookie Recipe is easy to make – just 6 ingredients!
  • You can make them ahead – they stay fresh for several days.
  • They’re freezable too – freeze them for several months!
  • Without nuts these are an allergy friendly – and tasty – option! Who doesn’t love adding chocolate to, well, anything?!

These little bite-sized cookies are a buttery shortbread-like cookie. They only have a few ingredients so they mix up easy and make a ton. They don’t rise or spread; they have no baking soda or baking powder or even eggs! Once they’re rolled in powdered sugar they look like little snowballs! Traditionally these are made with chopped pecans or walnuts, but I love making variations. Snowball cookies are also called Russian Tea Cakes, Mexican Wedding Cookies, and Butter Balls. So many names for the same amazing cookie!

ingredients in snowball cookies with chocolate chips

6 Ingredients Needed

  • Butter: You can use unsalted butter or salted butter, just make note of it and adjust salt accordingly.
  • Powdered Sugar: Make a tender cookie. I make shortbread cookies with confectioners’ sugar as well, because I love the texture it lends.
  • All-Purpose Flour: It’s very important to measure it correctly – spoon and level it, do not scoop or pack it.
  • Salt: If using salted butter, reduce salt to 1/4 teaspoon.
  • Vanilla: Only buy pure vanilla extract!
  • Mini Chocolate Chips: Mini chips are the best to use for snowballs because they’re small cookies – that way you get chocolate in every bite. You can also use mini m&ms (like I do for my Christmas Snowball Cookies).
process shot of chocolate chip snowball cookies.
process shot of chocolate chip snowball cookies.
process shot of chocolate chip snowball cookies.
process shot of chocolate chip snowball cookies.
process shot of chocolate chip snowball cookies.
  1. Cream butter and powdered sugar until smooth. I prefer using a stand mixer fitted with the paddle attachment for these cookies – it takes a lot to get the dough mixed. But a hand mixer works too.
  2. Add the salt, vanilla, and flour and mix. It’ll become crumbly.
  3. Keep mixing – it’ll seem like it’s not coming together – this will take longer if you’re using a hand mixer – just keep mixing.
  4. Once the dough comes together, add chocolate chips. Scoop 1 tablespoon sized balls with a cookie scoop onto a baking sheet and bake until no longer glossy and light golden on the bottoms.
  5. Cool until you can handle them and then roll in additional powdered sugar.

Storing Snowball Cookies

Store these in an airtight container for several days at room temperature. In general, I freeze all my cookies for up to a month. The only thing with these is that you might have to re-roll them in powdered sugar after thawing. Learn how to freeze desserts.

stacked snowballs covered in powdered sugar with chocolate chips baked in.

Expert Tips

  • JUST KEEP MIXING – this dough WILL come together. Remember, it’ll take a lot longer if using a hand mixer, which is why I prefer a stand mixer.
  • We use a 1-tablespoon cookie scoop for these and it makes about 4 dozen bite-sized cookies – you can crowd your pans because they won’t spread out in the oven.
  • My mom uses a 1/2 or 3/4 tablespoon cookie scoop for tiny bite sized cookies – it’ll make many more if use use that size.
Why do my cookies stay in a ball?

These cookies are little balls of heaven – and they stay that way even when they’re baked because they have no eggs and no leavening. Without baking soda or baking powder or egg, they don’t spread, even with all that butter!

My dough is crumbly, what did I do wrong?

Keep mixing. It takes awhile for the dough to become a dough, especially if you’re using a hand mixer. It WILL come together eventually in a nice thick cohesive cookie dough. And make sure you don’t pack your flour or powdered sugar!

My cookies spread, what did I do wrong?

Did you use REAL butter? If you used imitation butter it won’t perform as well. Also, was your butter melted or really, really soft? That can affect spread sometimes. Otherwise, these cookies should only puff, if they change shape at all.

My powdered sugar dissolved, what happened?

In this case, you probably rolled them while they were too hot. Just re-roll them once they’re cool. I often do this for effect – and make them SUPER powdery.

Can I add nuts instead of chocolate chips?

You can add an equal amount of chopped pecans or walnuts to make a more traditional snowball cookie recipe. You can even use almonds, cashews, or pistachios!

A bowl filled with powdered sugar-coated cookie dough balls, some with chocolate chips visible. One dough ball is halved, revealing a soft, chocolate chip-studded interior. The bowl has a colorful rim.
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Chocolate Chip Snowball Cookies Recipe

Snowball Cookies are the BEST Christmas Cookie! I made these snowball cookies with chocolate chips and no nuts! They're an easy cookie recipe everyone can enjoy.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 48 cookies
Calories 79kcal
Author Dorothy Kern
Cost $5

Ingredients

  • 1 cup (226g) unsalted butter softened
  • ½ cup (57g) powdered sugar
  • 1 teaspoon vanilla
  • 2 ¼ cups (279g) all-purpose flour
  • ½ teaspoon salt
  • 1 cup (170g) mini chocolate chips
  • Additional powdered sugar for rolling

Instructions

  • Preheat oven to 375°F. Line two cookie sheets with parchment paper.
  • Mix butter, ½ cup powdered sugar, and vanilla with an electric mixer until fluffy. Add flour and salt and mix until the dough comes together. Stir in the chocolate chips. If dough is too soft, chill it until you can work it easily with your hands.
  • Scoop 1 tablespoon balls of dough and place on prepared cookie sheet.
  • Bake cookies for 7-10 minutes until bottoms are just slightly brown. Remove from oven and cool. Fill a small bowl with powdered sugar (about 1 cup) and roll each cookie in the sugar until coated.

Video

Notes

  • Add flavoring if you want – replace the vanilla extract with any other extract!
  • Store in an airtight container for up to 1 week. Cookies can be frozen for up to 3 months.
  • The mixture takes a long time to mix together. Use a stand mixer fitted with the paddle attachment if you have one. A hand mixer works but it will take a long time to come together – you’ll think the dough isn’t going to mix but up the speed on the mixer and it will after a few minutes.

Nutrition

Serving: 1cookie | Calories: 79kcal | Carbohydrates: 8g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 27mg | Potassium: 7mg | Fiber: 1g | Sugar: 4g | Vitamin A: 127IU | Vitamin C: 1mg | Calcium: 6mg | Iron: 1mg

My other favorite Snowball Variations:

If you’re looking for a classic snowball cookie with chocolate chips – this is it! My mom’s favorite snowball recipe – no nuts! It’s the perfect Christmas cookie recipe.

]]> https://www.crazyforcrust.com/chocolate-chip-snowball-cookies/feed/ 287 Sprinkle Cookies https://www.crazyforcrust.com/sprinkle-cookies/ https://www.crazyforcrust.com/sprinkle-cookies/#comments Thu, 29 Aug 2024 11:56:34 +0000 https://crazyforcrustcom.bigscoots-staging.com/?p=21498 If you are a sprinkle lover like me, then you’ll love these Sprinkle Cookies! Soft and chewy sugar cookies loaded with crunchy festive rainbow sprinkles – these are such a classic. Buttery and perfectly sweet, you can make them with any color sprinkles for any occasion. Other than my chocolate chip cookies or a classic sugar cookies recipe, sprinkle sugar cookies are probably…]]>

If you are a sprinkle lover like me, then you’ll love these Sprinkle Cookies! Soft and chewy sugar cookies loaded with crunchy festive rainbow sprinkles – these are such a classic. Buttery and perfectly sweet, you can make them with any color sprinkles for any occasion.

stacked sugar cookies with colorful sprinkles baked in.

Other than my chocolate chip cookies or a classic sugar cookies recipe, sprinkle sugar cookies are probably one of my favorite recipes ever. These have that classic sugar cookie flavor with a soft and chewy texture, no chill time, and are done in under 30 minutes! The addition of sprinkles gives the chewy cookies a nice crunch, plus it’s so easy to customize these cookies based on season, holiday, and occasion with your favorite color sprinkles. It’s the perfect cookie recipe!

ingredients in sprinkle cookies laid out on a white marble counter.

Ingredient Notes

  • Unsalted butter: If you are making this recipe dairy-free then use butter flavored Crisco vegetable shortening instead of butter. Make sure the butter is room temperature.
  • Vanilla Extract: I always use pure vanilla – you can also add a bit of almond extract for extra flavor. Turn them into funfetti cookies by adding cake batter extract.
  • Cream of Tartar: This recipe uses baking soda and the cream of tartar helps them stay soft.
  • Flour: Use all-purpose flour and be sure to measure it correctly.
  • Colorful Sprinkles: You can use a color you’d like! The best kind of sprinkles to use are rainbow jimmies style (rods), not nonpareils. The rod-type sprinkles hold up better in baking.

Click to see the recipe card below for full ingredients & instructions and below the recipe card for process shots.

process shot of sprinkle cookies being made.
process shot of sprinkle cookies being made.

How to Make Sprinkle Cookies Tips

  1. Whisk dry ingredients (flour, baking soda, cream of tartar, and salt) in a medium bowl.
  2. You can use an electric hand mixer and a large mixing bowl or a stand mixer fitted with the paddle attachment.
  3. Be sure to cream butter and sugar until fluffy (about 2-3 minutes with an electric mixer). Be sure to scrape the sides of the bowl while mixing.
  4. Once the eggs and extract are mixed in, add the dry ingredients to the wet ingredients and stir in the sprinkles last. 
  5. Use a 2 tablespoon cookie scoop to scoop balls of dough and place on a baking sheet lined with parchment paper or silicone mats. No chilling needed – you can bake these immediately. (Make small cookies with a 1-tablespoon scoop.)
  6. Use jimmy sprinkles opposed to other types like nonpareils. Jimmies stay in tact better when baking in the oven (nonpareils tend to melt).
  7. You know these chewy sprinkle cookies are done baking when they just lose their glossy sheen and are light golden around the edges.

Variations & Substitutions

  • You can substitute Vegan Butter Sticks (not tub butter) for the unsalted butter (Earth’s Balance or similar).
  • Use any color sprinkles – Christmas sprinkles make a perfect Christmas cookie.
  • Add other extract flavors, like almond extract, or use birthday cake flavor to make them taste like birthday cake cookies.
stacked sugar cookies with colorful sprinkles baked in.

Storage & Freezing

Store baked cookies in an airtight container – they’ll keep for several days. Place the container in the freezer to freeze cookies for several months.

To make the cookies ahead of time, you can freeze the cookie dough balls (thaw before baking) or store frozen dough in an airtight container in the refrigerator for up to 2 days Thaw before baking, but bake at room temp.

stacked sugar cookies with colorful sprinkles baked in.
Print

Sprinkle Cookies Recipe

Sprinkle Cookies – this easy sugar cookie recipe is full of sprinkles with a dairy-free option! Make them colorful for Valentine’s Day or any day!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 2 dozen
Calories 207kcal
Author Dorothy Kern
Cost $6

Ingredients

  • ¾ cup (170g) unsalted butter (or butter flavored Crisco or vegan butter sticks)
  • ¾ cup (150g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract (optional)
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • ½ teaspoon salt
  • 2 cups (248g) all purpose flour
  • 1 cup  sprinkles (any color for any holiday or use rainbow)
  • 8 ounces (226g) baking chocolate white or semi-sweet, optional

Instructions

  • Preheat oven to 350°F. Line two cookie sheets with parchment paper or silpat baking mats.
  • Whisk together flour, baking soda, cream of tartar, and salt in a medium bowl. Set aside.
  • Cream butter and sugar with a stand mixer fitted with the paddle attachment (or you may use a hand mixer). Once the mixture is creamed and fluffy (about 2-3 min), mix in the egg and vanilla and almond extracts until smooth, then mix in the dry ingredients until smooth, then stir in the sprinkles.
  • Scoop balls of cookie dough (2 Tablespoons each), and place them 2-inches apart on the prepared cookie sheets. Bake for 9-11 minutes, or until the bottoms just start to turn golden brown. (These taste better if you err on the side of under rather than over done). Cool at least 5 minutes on cookie sheet before removing.
  • Store in an airtight container for up to 3 days or freeze for up to 1 month.

Video

Notes

  • You can substitute Vegan Butter Sticks or Butter Flavored Crisco for the unsalted butter. If you are using shortening: add 1 1/2 tablespoons of water with the flour.
  • Use any color sprinkles for any occasion.

Nutrition

Serving: 1cookie | Calories: 207kcal | Carbohydrates: 26g | Protein: 1g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 856mg | Fiber: 1g | Sugar: 16g

Other Sprinkle Recipes

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