This post may contain affiliate links. Your purchase helps support this blog, at no additional cost to you, and allows me to continue to bring you delicious recipes.

Fondant sweet potatoes turn a familiar holiday favorite into an elegant, savory-sweet side dish. Thick rounds develop golden edges in a skillet.  Then they roast in herb-scented broth until their centers become exceptionally tender. Triple cream Brie, maple syrup, and crunchy pecans finish each round with festive richness. The result looks impressive, yet the method stays simple and approachable.

The inspiration for this recipe began with my sister. She sent me a video of fondant butternut squash topped with walnuts and honey. Because of that, it brought back memories of the sweet potato skins that once won me a trip to Emeril Live! Those sweet potato skins had their own origin story. They were inspired by a favorite restaurant where we often ordered classic potato skins alongside sweet potatoes with our steaks. One conversation about combining the two eventually led to this festive fondant sweet potato recipe.

What Are Fondant Potatoes?

Fondant potatoes are thick potato cylinders that are browned in fat, then gently roasted or braised with stock and aromatics. This classic technique creates two distinct textures. The exterior becomes deeply golden, while the center turns soft, creamy, and almost melting.

The preparation belongs to the tradition of refined French potato cookery. It became associated with restaurant and hotel cuisine, where neat shapes and careful browning gave humble potatoes an elegant presentation. This sweet potato version keeps the classic technique but adds color, natural sweetness, and holiday warmth.

The dish developed within French culinary tradition.  French chefs have long used precise cuts, butter, stock, and controlled heat to transform potatoes. Fondant potatoes reflect that approach. Their enduring appeal comes from technique, texture, and presentation rather than a famous origin story.

Why Are They Called Fondant Potatoes?

The word “fondant” comes from the French verb fondre, which means “to melt.”  The name is based on the general preparation. The French call them pommes de terre fondantes which simply means “melting potatoes” because that’s how they taste. 

While the exact timeframe and creator is unknown, the evolution of this popular fine dining dish starts with rustic roots.  Potatoes were a staple crop. As we all know, you can’t serve them the same way all the time.  Because of this, people started experimenting with different ways to make this kitchen staple into something flavorful and filling.  They browned them in animal fats and braised them in broth, wine, or sometimes simply water.  This makes them incredibly tender.

During the rise of classical French haute cuisine in the 20^th century, chefs decided to play with the simple method and elevate it into something divine.  They standardized the preparation of the potatoes making uniform cylinders.  They swapped the lard for butter and used reduced veal or chicken stock for silky smooth sauce. 

Most don’t see this dish on regular menus.  You can find it on fine dining menus.  However, a resurgence of this recipe appears in the US starting in 2010.  Social media is a huge part of that because this dish can be visually stunning dish made from simple kitchen ingredients.

Why This Holiday Side Feels Nostalgic and New at the Same Time

Sweet potatoes bring instant holiday nostalgia. Their warm color and gentle sweetness recall casseroles, roasted roots, and crowded family tables. Butter, maple, pecans, and fragrant herbs deepen that familiar seasonal feeling.  The fondant method makes the dish feel new. The sweet potatoes caramelize as they brown providing a touch of sweetness.  Then they become silky as they absorb the broth and the flavors of the herbs and garlic. 

As a nod to some of the classic casseroles, I topped these with some cinnamon pecans and a drizzle of maple syrup (or honey if you prefer).  They provide texture and elevate the maple flavor.  But to counter all those herb and sweet flavors, there’s a decadent melting of salty triple cream brie on top.  Its mild tang cuts through the maple notes, while herbs keep the dish grounded. Every bite offers creamy, savory, sweet, and woodsy flavors that suit a holiday meal.

This Showstopping Holiday Side Dish is Simple and Easy

The process uses three easy stages: sear, simmer, and roast. Choose long sweet potatoes that are even in width.  Uniform rounds brown evenly and make a pretty presentation.  Cut the sweet potatoes into even 1 1/2-inch rounds so they cook at the same rate. A wide oven-safe skillet gives the pieces enough room to brown instead of steam.

Let the skillet and oil become hot before adding the rounds. Sear each side for 3 to 4 minutes on medium-high. Make sure they don’t get too brown.  The high sugar content in the potatoes can make them brown quickly.  Briefly bloom the herbs and garlic for 1 to 2 minutes before adding the butter and broth.  Make sure to use a low salt or sodium free broth so the sauce doesn’t become too salty.  Spoon some of the broth over the potatoes before roasting in the oven.

When the potatoes are tender, then top each potato with some brie.  A knife should easily slide into the center.  If you’re not ready to serve them, put them back in the oven at a lower temperature. Then raise the oven temperature, pull the potatoes out, and top them with the brie.  Put them back into the oven until the brie starts to melt.  Remove the potatoes and sprinkle with the pecans and drizzle with the syrup.  Easy, right?

Serving These Fondant Sweet Potatoes for the Holidays

They taste best while the centers are hot, the Brie is soft, and the pecans remain crisp.  However, we all know how hectic holidays can get.  You can keep the potatoes warm in the oven for up to 30 minutes before serving.  Lower the temperature to around 200 F to keep them warm.  You want to serve the sweet potatoes soon after topping them with the brie. If you’re keeping them warm in the oven then turn the broiler on to melt the cheese on top.  Just make sure to keep an eye on them so the brie doesn’t brown or burn. 

This recipe is great for your family holiday gathers.  These fondant potatoes bring restaurant-style presentation that’s mostly hands-off.  Just a quick sear in a pan and then the oven completes the rest of the cooking. The recipe calls for simple ingredients available at any grocery store.  It also scales easily when a larger skillet or two skillets are available.  And the flavors easily compliment any seasonal menu. 

What Fondant Sweet Potatoes Taste Like

The first bite is crisp at the edge and velvety in the center. Sweet potato and maple lead with mellow sweetness. Garlic, butter, fresh herbs, and broth follow with savory depth. This keeps the dish from tastking like dessert.  I was surprised how much herb flavor I tasted in the potatoes.  They truly do absorb all that savory herb goodness in the pan.

Warm Brie adds creamy richness and a subtle salty tang. Pecans snap against the soft potato and melted cheese. Together, the layers taste cozy, elegant, and deeply festive.  It’s the kind of holiday side dish that earns attention beside the main course.

Yield: 8

Fondant Sweet Potatoes

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Golden fondant sweet potatoes cylinders turn soft and buttery inside, then get dressed up with melty Brie, maple drizzle, and pecan crunch. Cozy, colorful, and ready for the festive table.

Print

No Ratings

Ingredients

For the Potatoes:

Toggle ingredient group

• 3 to 4 long sweet potatoes
• 1 1/2 tablespoons olive oil
• 4 tablespoons of butter
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 5 sprigs fresh thyme
• 1 sprig fresh rosemary
• 4 to 5 fresh sage leaves
• 3 cloves garlic, smashed
• 1 cup no-sodium or low-sodium vegetable broth

For the Toppings:

Toggle ingredient group

• 1 cup maple syrup, for drizzling
• 1 cup finely chopped glazed or cinnamon pecans
• 8 ounces sliced triple cream Brie

Instructions

1. Heat the oven to 400°F. Peel the sweet potatoes if desired, then cut them into even 1 1/2-inch rounds.
2. Heat the olive oil in a wide oven-safe skillet over medium-high heat. Season the rounds with salt and black pepper.
3. Sear the sweet potatoes for 3 to 4 minutes per side, or until deeply golden.
4. Reduce the heat to medium. Add the butter, thyme, rosemary, sage, and smashed garlic. Cook the aromatics for 1 to 2 minutes.
5. Pour in the vegetable broth. Spoon some of the buttery liquid over the sweet potatoes.
6. Transfer the skillet to the oven. Roast for 20 to 30 minutes, or until the centers are very tender. If your potatoes are wider they may take longer. Mine were about 2 inches round. Check early if the rounds are small.
7. Top the sweet potatoes with pieces of triple cream Brie. Drizzle with maple syrup and scatter the chopped pecans over the top.
8. Serve immediately with a little pan liquid and fresh herbs, if desired.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 402Total Fat 19gSaturated Fat 11gUnsaturated Fat 8gCholesterol 48mgSodium 320mgCarbohydrates 63gFiber 18gSugar 29gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Side Dish Recipes:

Holiday Side Dish Friday 2026

Winter Salad with Citrus Vinaigrette

Photo Credit: www.hezzi-dsbooksandcooks.com

Winter Salad with Citrus Vinaigrette is a delicious combination of mixed greens, fruits, and candied nuts topped with a homemade vinaigrette.

Read More

Cranberry Blueberry Sauce

Photo Credit: artofnaturalliving.com

Thanksgiving is on the horizon--are you ready to shake up some tradition?  How about trying a Cabernet Cranberry Blueberry Sauce?

Read More

Pumpkin Paratha

Photo Credit: magical-ingredients.com

Pumpkin paratha is a flavorful Indian flatbread made with pumpkin and whole wheat flour, along with a blend of warming spices. About this pumpkin paratha Pumpkin is a versatile veggie. It not only adds color

Read More

Caraway Seed Rolls

Photo Credit: www.thespiffycookie.com

Caraway seed rolls are aromatic yeast rolls featuring the distinct earthy flavor of caraway seeds, tasting like the pillowy cousin to rye bread.

Read More

Creamed Kale with Gruyère

Photo Credit: www.karenskitchenstories.com

Make this creamed kale with Gruyère for your next holiday dinner. It's rich and velvety and it goes so well with both roast beef and poultry.

Read More

Keto Grilled Butterflied Chimichurri Shrimp

Photo Credit: snehasrecipe.blogspot.com

This grilled shrimp recipe is optimized for flavor by butterflying to create more surface area for the addictive sauce and a delicious charred layered into every bite of juicy shrimp.

Read More

Maple Bacon Brussels Sprouts with Cranberries and Pecans

Photo Credit: www.jolenesrecipejournal.com

Maple-Bacon Brussels Sprouts with cranberries and glazed pecans make an easy holiday side dish or a delicious addition to weeknight dinners.

Read More

Pumpkin Dip

Photo Credit: adayinthelifeonthefarm.blogspot.com

This delicious dip is like Pumpkin Pie filling in a bowl.  I served it up with Pie Crust Crackers.  It's great with apple slices, too.  

Read More

The post Easy and Elegant Fondant Sweet Potatoes for the Holidays appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

These pumpkin cheesecake swirled brownies feel cozy, rich, and just a little fancy. They start with a fudgy brownie base, then get topped with creamy pumpkin cheesecake and warm fall spices and more brownie base. The swirls bake into a pretty marbled filling throughout. Each bite tastes chocolatey, spiced, and smooth.

Milk vs. Dark vs. White Chocolate: What’s the Difference?

Milk chocolate is made with cocoa solids, cocoa butter, sugar, and milk solids. Cocoa solids are the flavorful, non-fat part of the cacao bean. They give chocolate its brown color and its true chocolate taste. Cocoa butter is the natural fat from the cacao bean. It melts smoothly and gives chocolate that creamy feel on your tongue. Milk solids come from dried or condensed milk. They add dairy flavor, softness, and a sweeter finish. That is why milk chocolate tastes creamy, mellow, and easy to love.

Dark chocolate usually has more cocoa solids and less sugar than milk chocolate. It may contain cocoa butter too, but it does not usually contain milk solids. The extra cocoa solids make the flavor stronger, deeper, and sometimes a little bitter. That bold taste can work well in brownies when you want a richer chocolate base.

White chocolate is different because it contains cocoa butter, sugar, and milk solids, but no cocoa solids. Since it leaves out the cocoa solids, it does not have the same brown color or deep chocolate flavor. The cocoa butter gives it a silky texture. The milk solids make it creamy. The sugar makes it sweet. That is why white chocolate tastes buttery, vanilla-like, and soft instead of dark and chocolatey.

For these pumpkin cheesecake swirled brownies, I used dark chocolate cocoa powder to give these brownies a richer, chocolate flavor. It also lets the pumpkin spice and cheesecake layer stand out. If you want a milder bite, use semi-sweet cocoa powder instead.

History of Swirled Brownies

Brownies begin as an American dessert bar in the late 1800s. They grew popular because they are easy to bake, easy to slice, and rich enough to feel special. Over time, bakers start adding nuts, frosting, chocolate chips, caramel, and cream cheese.

Swirled brownies come from that same playful spirit. A simple brownie turns into something pretty with just a spoonful of another batter. Cream cheese swirls become especially loved because they add tang, color, and a bakery-style look without much extra work.

A cheesecake swirl adds creamy contrast to a fudgy brownie base. It also gives the top a marbled finish. The trick is to keep the cheesecake mixture smooth, thick, and spoonable. It should glide through the brownie batter, not sink into it.

Why Pumpkin Cheesecake and Brownies Work So Well Together

Pumpkin and chocolate can surprise people. Pumpkin tastes earthy and mild. Chocolate tastes rich and deep. When you add cream cheese, the flavors meet in the middle. The cheesecake layer brings tang while the brownie layer brings sweetness. Then you add in the warming pumpkin pie spices for a whole new flavor experience.

These pumpkin cheesecake brownies have a trifecta of nostalgic flavors in there. They remind you of pumpkin pie, cheesecake bars, and classic brownies. Except they’re all mixed into one flavorful bite that will have you asking for more!

Ingredients Needed to Make These Swirled Brownies

• 1 cup flour
• 2/3 cup unsweetened dark cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup egg substitute (or 4 large eggs), divided
• 1 cup pumpkin puree
• 2 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup pumpkin puree
• 4 ounces softened fat free cream cheese
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Steps to Make These Pumpkin Cheesecake Swirled Brownies

1. Preheat the oven to 350 F.
2. Lightly spoon the flour and cocoa powder into the measuring cups. Place it in a large mixing bowl with the 1/2 teaspoon of salt and 2 teaspoons of baking powder. Using a whisk, stir the dry ingredients together.
3. Combine the sugar with the egg substitute and whisk until the sugar begins to dissolve. Add the pumpkin puree, oil and vanilla and whisk together.
4. Pour the puree mixture into the flour mixture and stir until combined. Spread 2/3 of the batter into a 9 x 9 inch baking pan coated with cooking spray. Set aside.
5. Beat the cream cheese with a hand mixer fitted with a whisk attachment. Add the brown sugar and beat until light and fluffy. Add the pumpkin puree and remaining five ingredients (egg substitute through allspice) and stir until combined.
6. Spoon the swirl over the brownie batter. Drop the remaining batter onto the pumpkin mixture. Using a knife or wooden skewer, swirl the pumpkin into the brownie batter.
7. Bake at 350 for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

Tips for Making the Swirl Look Beautiful

Start with room-temperature cream cheese so the pumpkin cheesecake layer stays smooth and easy to swirl. Keep the filling thick, too. If the pumpkin mixture gets too loose, it can sink into the brownie batter instead of sitting in pretty ribbons. A small amount of reserved brownie batter also helps create contrast on top. Dollop it over the pumpkin layer before swirling so you get clear chocolate and pumpkin streaks.

For the prettiest marbled look, use fewer swirls than you think you need. Six to eight slow passes with a knife or wooden skewer usually works well. Stay near the top of the batter instead of dragging the swirl all the way to the bottom of the pan. This keeps the design visible after baking. Once the brownies cool, chill them before slicing if you want sharp, clean squares with neat pumpkin cheesecake swirls.

What do these Pumpkin Cheesecake Swirl Brownies taste like?

The brownie layer is dense, fudgy, and deeply chocolatey. It has that soft, slightly underbaked texture that makes each square feel rich. The edges bake up chewy and a little firm, while the center stays moist and tender.

The pumpkin cheesecake swirl brings a creamy contrast. It tastes smooth, lightly tangy, and warmly spiced with pumpkin pie flavor. The pumpkin does not overpower the chocolate. It softens it and adds a cozy, earthy sweetness. A chilled square tastes extra creamy and almost truffle-like. A room-temperature square feels softer, gooier, and more like a classic homemade brownie.

Serve these brownies chilled, room temperature, or slightly warm. For gatherings, cut them into small squares and place them on a fall dessert board. For gifting, wrap each square in parchment and tie it with twine. For Milk Chocolate Day, lean into the creamy chocolate flavor and add a drizzle of melted milk chocolate on top.

Yield: 8

Pumpkin Cheesecake Swirl Brownies

Cook Time: 40 minutes

Total Time: 40 minutes

Enjoy the perfect combination of rich chocolate and creamy pumpkin in every bite in these Pumpkin Cheesecake Swirl Brownies. They’re the ultimate dessert that will have your taste buds dancing.

Print

No Ratings

Ingredients

• 1 cup flour
• 2/3 cup unsweetened dark cocoa powder
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 2 cups sugar
• 1 cup egg substitute (or 4 large eggs), divided
• 1 cup pumpkin puree
• 2 tablespoons oil
• 2 teaspoons vanilla
• 1/2 cup pumpkin puree
• 4 ounces fat free cream cheese softened
• 2 tablespoons brown sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground allspice

Instructions

1. Preheat oven to 350.
2. Lightly spoon the flour and cocoa powder into the measuring cups. Place in a large mixing bowl with the salt and baking powder. Using a whisk, stir the dry ingredients together.
3. Combine the sugar with the egg substitute and whisk until the sugar begins to dissolve. Add the pumpkin puree, oil and vanilla and whisk together.
4. Pour the puree mixture into the flour mixture and stir until combined. Spread 2/3 of the batter into an 9 x 9 inch baking pan coated with cooking spray. Set aside.
5. Beat the cream cheese with a hand mixer fitted with a whisk attachment. Add the brown sugar and beat until light and fluffy. Add the pumpkin puree and remaining five ingredients (egg substitute through allspice) and stir until combined.
6. Spoon the swirl over the brownie batter. Drop the remaining batter onto the pumpkin mixture. Using a knife or wooden skewer, swirl the pumpkin into the brownie batter.
7. Bake at 350 for 40 to 45 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before slicing and serving.

Nutrition Information

Yield

9

Serving Size

1
Amount Per Serving Calories 479Total Fat 6gSaturated Fat 0gUnsaturated Fat 5gCholesterol 1mgSodium 405mgCarbohydrates 97gFiber 6gSugar 62gProtein 12g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Easy Chocolate Dessert Recipes

Easy Copycat Wendy’s Frosty

Photo Credit: www.hezzi-dsbooksandcooks.com

Skip the drive-thru and treat yourself at home! This Copycat Wendy's Frosty is rich, creamy, and incredibly easy to make.

Read More

Healthy Chocolate Hazelnut Truffles made without refined sugar

Photo Credit: thatrecipe.com

These Chocolate Hazelnut Truffles bring rich chocolate and hazelnut flavor without refined sugar for a sweet, but healthy treat.

Read More

All Natural Chocolate Delight Dessert

Photo Credit: artofnaturalliving.com

With a pecan cookie flavored base, topped with layers of chocolate and cheesecake, Chocolate Delight is a special summer dessert

Read More

Chocolate Crockpot Cake

Photo Credit: jenaroundtheworld.com

The best dessert I have ever eaten is Chocolate Crockpot Cake. It is a great pantry dessert and best served with vanilla ice cream!

Read More

Chocolate Cherry Brownies with Ruby Port Ganache

Photo Credit: www.karenskitchenstories.com

These elegant but "easy-to-make" chocolate cherry brownies will have everyone asking you for the recipe. Plus, they are an excellent vehicle for satisfying your chocolate cravings. 

Read More

No-Bake Biscoff Cheesecake with a Chocolate Twist

Photo Credit: creativecynchronicity.com

You'll love this No-bake Biscoff Cheesecake with creamy cookie butter filling, spiced crust & optional chocolate swirl. Easy, elegant dessert for any occasion.

Read More

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Pumpkin Cheesecake Swirl Brownies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Looking for a show-stopping addition to your Mother’s Day brunch menu? Beer cheese scones are the perfect way to surprise and delight Mom, blending Southern hospitality with a touch of culinary creativity. These scones are a delicious, savory twist on classic brunch fare, promising to impress everyone at your table.

History of Kentucky Beer Cheese

Kentucky beer cheese has a storied tradition rooted in the Bluegrass State. Originally served in local taverns, beer cheese is a creamy, tangy dip made with sharp cheddar cheese, beer, and a blend of spices. It quickly became a regional specialty, and its unique flavor profile has inspired countless recipes, including the irresistible beer cheese scones.

While beer cheese is famous for its bold, earthy flavors and creamy texture, Deacon’s cheese offers a milder, softer alternative. Beer cheese typically uses sharp cheddar and includes a hint of heat from spices like cayenne or mustard, whereas Deacon’s cheese tends to be less robust and more spreadable. For scones, beer cheese gives a savory depth that elevates the dish.

Making Homemade Beer Cheese

Crafting homemade beer cheese is simple and rewarding. Combine grated sharp cheddar cheese, a softer cheese like Colby, onion and garlic for flavor, a splash of your favorite beer, and a dash of cayenne. Blend until smooth and creamy, adjusting seasonings to taste. This homemade beer cheese not only forms the star ingredient in your scones but also doubles as a crowd-pleasing spread for the scones or dip for veggies.

Choosing the Right Beer

The beer you select will shape the flavor of your scones. A lighter lager lends a subtle, crisp finish, while a pale ale adds a richer, hoppy note. I like to use a classic American beer like Bud Light.  I really like the flavor it gives to the beer cheese.  For a Kentucky-inspired recipe, consider a local craft beer or a classic American-style lager. Just be sure to avoid overly bitter brews, which can overpower the cheese.

Selecting the Perfect Cheese

Sharp cheddar is the traditional choice for beer cheese, bringing tang and depth to the scones. I combine my cheddar with a milder cheddar or Colby to make it creamier and a little more mellow in flavor.  For a more nuanced flavor, mix in a touch of smoked gouda or pepper jack. Aim for a cheese that melts smoothly and delivers bold taste.  This is what gives your scones their irresistible savory character.

The Difference Between Scones and Biscuits

British scones are typically lightly sweet and tender.  They serve their scones with warm with clotted cream and jam.  The crumb is closer to a simple tea cake than a pastry. American scones, by contrast, are usually larger, richer, and drier   Some recipes call for eggs, they have more butter, and add-ins like fruit or chocolate are folded in.  American scones are often glazed.

Southern-style American biscuits are different from both.  They’re savory and noticeably flakier.  They’re based on cold fat and gentle folding to create layers.  These biscuits are meant for butter, gravy, or sandwiches rather than tea-time toppings.

Tips for Making Flaky Scones

First, make sure to use cold butter and cheese for the best texture.  Butter and cheese contain water.  When that water hits the heat of the oven it creates steam which then pushes the dough apart creating flaky layers.  Warm butter blends completely in with the flour making scones dense.  There’s no water to expand in the oven.

Try not to overwork the dough.  I always start mine in the food processor.  Pulsing the flour and butter in the processor makes scones much easier than blending with a pastry blender or by hand.  Chilling the dough before you shape and bake them also helps with not over working the dough.  Chill the shaped scones before baking for extra flakiness.  Similar to using cold butter, chilling helps to create the steam that makes for flaky layers.  Finally, brushing with an egg wash gives your scones a golden and glossy finish.

Other Ways to Serve Homemade Beer Cheese

If you make homemade beer cheese you will have quite a bit leftover.  My family beer cheese recipe makes at least 2 cups.  So, I have plenty leftover.  I like to use the leftovers as a dip for pretzels or fresh vegetables.  It’s great spread on toast or used as a sandwich spread for your favorite roast beef or ham sandwiches. 

You can swirl it into your mashed potatoes, macaroni and cheese, or macaroni salad like I did with my pimento cheese macaroni salad.  Finally, it’s really good spread on burgers.  I made a total homage to my home state in a Kentucky burger.

Beer Cheese Scones Recipe

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup homemade beer cheese
• 1/2 cup sliced green onions

Instructions for This Cheese Scone Recipe

Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.

In the bowl of a food process, combine the flour with the baking powder and salt.  Cut the butter into cubes. Dot the flour with the cubed butter.  Pulse the process until it resembles a coarse meal.  Pour the flour mixture into a large mixing bowl and make a well in the center.

In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture.  Stir just until a shaggy dough forms.

Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter.  Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.

What do Beer Cheese Scones taste like?

They are so rich and full of cheese flavor.  The bold flavors of cheddar cheese and beer cheese are complemented by the fresh green onions. Their texture is tender and flaky, with a rich cheese flavor and just a hint of beer that adds depth without overpowering.   

Perfect for brunch or as a snack, these scones are deliciously satisfying and memorable, offering a unique twist on traditional scones.  They are perfect spread with beer cheese or butter.  And if you cut them a little larger, they’re great for an egg sandwich.

Whether you’re celebrating Mother’s Day or hosting a brunch any time of year, beer cheese scones are sure to become a new favorite. Their savory flavor, tender crumb, and Kentucky-inspired flair make them a unique and memorable addition to your brunch spread.

Beer Cheese Scones

Looking to freshen up your brunch menu? Beer Cheese Scones blend the heartiness of beer with the creaminess of cheese for a satisfying bite every time.

Print

No Ratings

Ingredients

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 6 tablespoons cold unsalted butter, cubed
• 2/3 cup milk
• 1/2 cup shredded sharp cheddar cheese
• 1/2 cup homemade beer cheese
• 1/2 cup sliced green onions

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper or a silpat liner.
2. In the bowl of a food process, combine the flour with the baking powder and salt. Cut the butter into cubes and dot the flour with the cubed butter. Pulse the process until it resembles a coarse meal. Pour the flour mixture into a large mixing bowl and make a well in the center.
3. In a separate bowl, combine beer cheese with the milk, green onions, and shredded cheddar cheese. Make a well in the center of the flour mixture and add the milk mixture. Stir just until a shaggy dough forms.
4. Turn dough onto a floured surface and gently pat or roll into a 1 1/2 inch thick round. Cut with a 2-inch biscuit cutter. Or cut into wedges. Bake for 15/20 minutes or until they turn golden brown and flaky. Serve warm, garnished with chives or extra beer cheese.
   

Nutrition Information

Yield

14

Serving Size

1
Amount Per Serving Calories 309Total Fat 11gSaturated Fat 6gUnsaturated Fat 5gCholesterol 28mgSodium 229mgCarbohydrates 43gFiber 2gSugar 0gProtein 10g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Brunch Recipes:

Brunch Week 2026 Monday

Easy Loaded Hash Brown Patties

Photo Credit: www.jolenesrecipejournal.com

Easy loaded hash brown patties baked crispy and topped with cheese, bacon, and sour cream. A quick and easy brunch or breakfast recipe.

Read More

Lemon Panna Cotta

Photo Credit: artofnaturalliving.com

Creamy, bright, and lemony, Lemon Panna Cotta is an easy and special dessert.  Perfect for a holiday brunch like Mother’s Day or Easter.

Read More

Ham and Broccoli Breakfast Casserole

Photo Credit: blogghetti.com

Ham and Broccoli Breakfast Casserole is a hearty brunch bake with hashbrowns, ham, eggs, broccoli, & cheese. Perfect for weekends or holidays

Read More

Lavender Bee's Knees Martini

Photo Credit: adayinthelifeonthefarm.blogspot.com

The perfect spring cocktail to start off a brunch celebrating all the important women in your life this Mother's Day.  Bee's Knees is an iconic cocktail that is lightened up and made special with the addition of a lavender-infused sparkling wine.

Read More

Lemon Blueberry Coffee Cake

Photo Credit: www.hezzi-dsbooksandcooks.com

Bright, zesty lemon meets juicy blueberries in this tender coffee cake! Topped with a buttery crumb and hint of sweetness, it’s the perfect with your favorite cup of coffee.

Read More

Cranberry and Tangerine Scones

Photo Credit: www.karenskitchenstories.com

Dress up your brunch table with these Cranberry and Pixie Tangerine scones. They are easy to make and super flavorful. 

Read More

Lentil Curry Rice Soup

Lentil Curry and Rice Soup. A blended of curry spices make this vegetarian offer a great option for lunch, brunch or main meal.

Read More

The post Beer Cheese Scones appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Craving a cookie that’s a little out of the ordinary? Meet Lemon Ginger White Chocolate Chip Cookies! With bright citrus notes, a spicy kick, and creamy sweetness, these cookies are the perfect way to surprise your taste buds. Whether you’re baking for a holiday party or a family gathering, this recipe fits any occasion and promises to impress everyone who takes a bite.

In doing some scrolling, the idea for these cookies came to me.  The pairing of lemon and ginger are so comforting when I’m not feeling well.  It was almost necessary to turn this combination into a cookie.  I thought about using oatmeal as the base, but I had this bag of white chocolate chips on the counter staring at me.  So, I thought, “Why not white chocolate chips?”  They add the creamy sweetness that these cookies needed to be over the top delicious.

What Are White Chocolate Chips?

White chocolate chips are not chocolate, obviously.  They are small, sweet morsels made from cocoa butter, sugar, and milk solids.  They lock the cocoa solids found in milk or dark chocolate. These chips melt smoothly into cookie dough.  They add pockets of creamy sweetness that beautifully balance the tang and spice of this unique recipe.

The Zesty Twist of Adding Lemon Zest

Lemon zest is the outer peel of the lemon that is usually finely grated to release the fruit’s essential oils. Adding lemon zest to your cookie dough infuses the cookies with fresh, vibrant citrus flavor. The zest adds more flavor than adding juice to your cookie recipe.  The essential oils in the zest have more lemon flavor than the juice.  It brightens up the sweetness and adds a layer of complexity that makes each bite refreshing and irresistible.

The Spicy Kick by Incorporating Candied Ginger

Candied ginger, also known as crystallized ginger, is ginger root cooked in sugar syrup and coated with sugar crystals. Most recipes call for chopping it up and mixing it into your dough provides a sweet.  However, in this recipe I combined the candied ginger with granulated sugar making a spicy and sweet ginger sugar.  This spicy burst of flavor pairs perfectly with lemon and the creamy sweet white chocolate chips.

The Sweet Surprise of Mixing in White Chocolate Chips

Just when you think you know what to expect, creamy white chocolate chips melt through the dough.  They add a rich, sweet finish that brings all the flavors in this cookie together. The white chocolate complements the tart lemon and spicy ginger.  The tart lemon elevates the sweetness of the white chocolate.  And the white chocolate cools the spicy ginger flavor in these cookies.

Making Candied Ginger Sugar

Want to add an extra touch of flavor to your cookies? Try making candied ginger sugar! Simply pulse 1/2 an ounce of candied ginger with 1/4 cup of granulated sugar in a food processor until well combined.  Cream this gingered sugar with the rest of your sugars and butter in your favorite cookie recipes for a spicy and warming kick to your cookies.  You can also sprinkle this fragrant sugar on top of cookies before baking for a decorative finish and a little extra zing.  Or, try rimming a glass for a fun and festive margarite like my cranberry margaritas.

Tips for Baking Perfection

Use room temperature butter and eggs for smooth, even mixing.  Most know about brining the butter to room temperature, but some don’t think about the eggs.  Using room temperature eggs is just as important as using room temperature butter when baking cookies. Eggs at room temperature blend more easily into the dough, helping to create a smooth, cohesive mixture and ensuring even texture throughout your cookies.

Don’t overmix the dough.  If you beat the dough too much you run the risk of creating gluten which is great for bread, but not for cookies.  To keep your cookies tender and prevent too much spreading, chill the dough for at least 30 minutes to prevent spreading and help flavors develop.  Finally, as much of a hurry as we are in during the holidays, make sure to bake one sheet at a time in the center of the oven.  Sort of like crowding the pan when you’re deep frying something, crowding the oven lowers the temperature and can affect the time it takes to bake cookies.

Tips for Making Chewy Cookies

Add a little brown sugar to the dough for extra moisture and chewiness.  Another adjustment to the dough is to use a bread flour or an unbleached flour.  The higher protein content makes for a chewier, denser cookie and also helps to prevent spreading. 

Take the cookies out of the oven when the edges are set but the centers still look slightly underbaked.  Just like a steak or a roast, there’s carry over cooking with baked goods, too.  Cookies will continue to cook on the tray which will keep the inside soft and chewy.  Finally, store cookies in an airtight container with a slice of bread to keep them chewy for days.  The bread releases moisture into the container which keeps the cookies from getting hard.

Ingredients for This Lemon Ginger White Chocolate Chip Cookie Recipe

The candied ginger might not be in your pantry.  I had to get little bag from the grocery store, but you should be able to find it at your local grocery store.

Pantry ingredients – shortening, flour, salt, baking soda, brown sugar, granulated sugar, candied ginger, vanilla extract, white chocolate chips

Refrigerator ingredients – butter, eggs, lemon

Step-by-Step Instructions

Preheat the oven to 375 F.  Combine the flour with the baking soda and salt in a medium mixing bowl.  Stir with a whisk until thoroughly combined.  Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.

In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy.  Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.  Add the white chocolate chips last and stir until just combined.  Line your baking sheets with parchment paper or use a silpat baking mat. 

Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet.  Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft.  Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

What to lemon ginger white chocolate chip cookies taste like?

These Lemon Ginger White Chocolate Chip Cookies are sure to be a hit at any gathering.  They have a light lemon flavor that is not overpowering.  Nor is it fake because I didn’t use any lemon extract. Then there’s the creamy white chocolate chips.  And finally, the secret flavor no one will guess.  The ginger!  It is totally unexpected and adds a nice warming, ginger flavor to the cool and crisp cookies.

They are chewy with a little crispness around the edges.  These cookies are rich with the white chocolate chips with a little vanilla and some salt to balance the sweetness.  It also pairs well with the lemon zest, too.  These cookies have all the flavors!  Everyone will be asking for this recipe, so be ready.

Yield: 24

Lemon Ginger White Chocolate Chip Cookies

Cook Time: 20 minutes

Total Time: 20 minutes

Lemon Ginger White Chocolate Chip Cookies combine tart lemon and warm ginger with creamy white chocolate for an irresistible flavor trio. These cookies are a great pick for bake sales, gifting, or simply enjoying with your favorite cup of tea.

Print

No Ratings

Ingredients

• 7 ounces candied ginger
• 1/2 cup softened butter
• 1/2 cup butter flavored shortening
• 1 cup brown sugar, packed
• 1/2 cup white sugar
• 2 eggs
• 2 teaspoon vanilla extract
• 2 1/2 cups all purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 2 cups chocolate chips

Instructions

1. Preheat the oven to 375 F.
2. Combine the flour with the baking soda and salt in a medium mixing bowl. Stir with a whisk until thoroughly combined.
3. Process the candied ginger with 1/4 cup of granulated sugar until the ginger is processed and no large lumps remain.
4. In a large bowl or the bowl of a stand mixer, beat the butter and shortening with the brown sugar, granulated sugar, candied ginger sugar, and lemon zest until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Finally, stir in vanilla.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Add the white chocolate chips last and stir until just combined. Line your baking sheets with parchment paper or use a silpat baking mat.
6. Scoop the dough using a cooking scoop or round soup spoons and place 2 inches apart on the baking sheet. Bake for 10 to 12 minutes or until they are lightly golden around the edges and the center looks soft. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 356Total Fat 15gSaturated Fat 9gUnsaturated Fat 6gCholesterol 43mgSodium 247mgCarbohydrates 50gFiber 2gSugar 27gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

Christmas Cookies 2025 Friday

Raspberry Cream Cheese Crescent Cookies

Raspberry Cream Cheese Crescent Cookies are buttery, soft, and filled with sweet cream cheese and raspberry jam. Easy, festive, and delicious.

Read More

Almond Cherry Snowballs

Tender cream cheese cookie surrounding a cherry and sprinkled with powdered sugar. A perfect addition to your Christmas Cookie tray.

Read More

Pizzicati- Italian Pinch Cookies

Pizzicati Italian pinch cookies are buttery, jam-filled, and perfect for festive cookie trays, gifting, or holiday baking.

Read More

Cocoa Iced Molasses Spice Cookies with Pretzels

These cocoa-iced cookies with pretzels are everything you’ve ever wanted in a single treat. Get ready to fall in love.

Read More

Tutti Fruity Cookies

These eggless tutti fruity cookies are buttery, delicious, nutty, festive shortbread cookies with specks of jewel toned tutti fruity.

Read More

Norwegian Krumkake

A crisp waffle cookie, rolled into a cone shape and filled with whipped cream, makes a Norwegian Krumkake a fun holiday treat!

Read More

Bûche de Noël Cookies

These Bûche de Noël Cookies are a bite-sized take on everyone's favorite Christmas cake. They are fun to shape, decorate, and especially to eat. 

Read More

Peanut Butter Blossoms

Crisp on the edges, chewy in the middle, these Peanut Butter Blossoms topped with Hershey Kisses are a classic cookie! #cookies #holidays #peanutbutter #chocolate

Read More

The post Lemon Ginger White Chocolate Chip Cookies: A Sweet and Spicy Delight appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

The holiday season is all about sharing joy, warmth, and delicious treats. If you’re searching for a cookie that’s both festive and a guaranteed crowd-pleaser, look no further than Pumpkin Pie Thumbprint Cookies. These delightful morsels pack all the cozy flavors of classic pumpkin pie into bite-sized cookies that are perfect for holiday parties, potlucks, or a cozy night in. Easy to make they’re sure to impress your guests and become a new seasonal favorite.

What Is a Thumbprint Cookie?

Thumbprint cookies are a charming style of cookie.  They’re known for their soft, buttery base and signature indentation in the center.  The indentation is often filled with jam, chocolate, or other tasty treats. The “thumbprint” comes from the tradition of pressing your thumb (or a small spoon) into the dough to create a well for the filling before baking. The result is a cookie that’s both playful and versatile.

Thumbprint cookies started in Sweden where they’re called Hallongrotta.  This means “raspberry cave” because they were traditionally filled with raspberry jam.  They were enjoyed during holidays and special occasions. Over time, bakers around the world have experimented with various fillings.  This turned thumbprint cookies into a global treat that can be customized for any season or celebration.

What Is Pumpkin Butter?

Pumpkin butter is a creamy, spiced spread made by simmering pumpkin puree with sugar and spices.  Some recipes add a splash of apple cider or lemon juice to brighten the butter. It’s rich, silky, and tastes like pumpkin pie in a jar.

Pumpkin butter is wonderful on toast, pancakes, or swirled into yogurt.  In these thumbprint cookies, it acts as the perfect festive filling, bringing a burst of holiday flavor to every bite.  It allows you to turn simple thumbprint cookies into mini pecan pies.

Variations of Thumbprint Cookies

One of the best things about thumbprint cookies is how adaptable they are! Try filling them with classic raspberry jam like the Swedish.  Or try sweet tart apricot or blackberry preserves.  For a red festive treat, try some cherry or strawberry jam.

These cookies are perfect filled with something richer.  Chocolate ganache or Nutella make for a decadent twist to these cookies.  If you’re making these for the holidays, fill them with some cranberry jelly or apple butter.  Or even a bit of mincemeat would make them super festive.

Ingredients to make these Pumpkin Pie Thumbprint Cookies

There are so few ingredients in these cookies you’ll want to make them repeatedly with different fillings.

Pantry ingredients – sugar, flour, vanilla, salt, pumpkin butter

Refrigerator ingredients – butter, eggs

Prepare the Cookie Dough

Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition.  Switch to the paddle attachment. 

Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour.  Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together.  Form the cookies into 1 to 1 1/2 inch balls.

Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.

Bake and Enjoy

Preheat the oven to 375 F.  Bake the cookies for 11 to 14 minutes or until the edges are lightly golden.  Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely. 

Tips and Tricks for Delicious Thumbprint Cookies

Chill the dough before baking.  It helps prevent spreading while baking which keeps the pumpkin butter in the indent.  Use a silicone mat or parchment paper for easy cleanup.  It also prevents sticking to the pan.  Do not overfill the cookies which will spill over during baking.  Fill them 3/4 the way full with pumpkin butter. 

Finally, swap the pumpkin butter for other festive seasonal spreads.  My cranberry hot pepper jelly would make for sweet and spicy cookies for the holidays.  A delicious cranberry preserves or kumquat marmalade would also be great fillings for these cookies.  I’ve filled them with my four berry jam which you can easily make with frozen fruit.  And then there’s my favorite mint jelly.  I used it to fill my Linzer cookies.

Decorating and Serving Ideas

To serve these cookies, make sure you use a festive, seasonal platter.  You can sprinkle them with powdered sugar or a little cinnamon and sugar.  The cinnamon would elevate the pumpkin butter in these cookies.  For added fun, try a drizzle of salted caramel or even pumpkin pie sauce!

There’s something truly special about sharing homemade cookies with loved ones during the holidays. Pumpkin Pie Thumbprint Cookies combine the nostalgia of thumbprint cookies with the irresistible flavor of pumpkin pie.  This makes them a must-try for any festive gathering or cookie swap. So, gather your ingredients, preheat your oven, and let the holiday baking begin!  Store any leftover cookies in an airtight container for up to 3 to 4 days.

Yield: 24

Pumpkin Pie Thumbprint Cookies

Cook Time: 26 minutes

Total Time: 26 minutes

Pumpkin Pie Thumbprint Cookies take everything you love about holiday desserts and pack it into a sweet, bite sized treat. They are perfect for anyone who cannot decide between pie and cookies.

Print

No Ratings

Ingredients

• 1/2 cup softened butter
• 1 cup sugar
• 2 large eggs
• 1 teaspoon vanilla
• 2 1/2 cups flour
• 1/2 teaspoon salt
• 1 cup pumpkin butter

Instructions

1. Combine the butter and sugar in the bowl of a stand mixer fitted with a whisk attachment. Beat until light and fluffy then add in the 2 eggs and vanilla extract stirring after each addition. Switch to the paddle attachment.
2. Combine the flour with the salt in a small bowl and stir with a whisk making sure to break up any lumps in the flour. Add the flour mixture one cup at a time to the butter mixture. Stir until the dough comes together. Form the cookies into 1 to 1 1/2 inch balls.
3. Using the back of a measuring spoon or teaspoon, make an indent into the center of the cookies. Spoon pumpkin butter in the indent of each cookie making sure not to overfill the cookies. Refrigerate them for 30 minutes to an hour to prevent spreading when they bake.
4. Preheat the oven to 375 F. Bake the cookies for 11 to 14 minutes or until the edges are lightly golden. Let them cool on the baking sheet for 5 minutes and then transfer them to a wire rack to cool completely.

Nutrition Information

Yield

24

Serving Size

1
Amount Per Serving Calories 254Total Fat 13gSaturated Fat 8gUnsaturated Fat 5gCholesterol 49mgSodium 151mgCarbohydrates 31gFiber 1gSugar 11gProtein 3g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Cookie Recipes:

Christmas Cookie Recipes 2025 Monday

Soft & Chewy Molasses Spice Cookies

These Soft & Chewy Molasses Spice Cookies are a stand-alone star, boasting a deeply comforting flavor profile of ginger, cinnamon, cloves, nutmeg, and rich molasses.

Read More

Nut Brittle Cookies

These cookie bars are chock-full of nuts in the batter and on top.  They are sure to please the nut lover on your Christmas list.

Read More

Gingerbread Biscotti

Photo Credit: www.jolenesrecipejournal.com

Crisp, spiced Gingerbread Biscotti with molasses and crystallized ginger. Perfect for holiday gifting, coffee dunking, or festive treats.

Read More

Cappuccino Swirl Cookies

Photo Credit: www.hezzi-dsbooksandcooks.com

Amazing Cappuccino Swirl Cookies have just a hint of coffee flavor paired with a rich, chocolate center thanks to adding a Hershey's Hug after baking. #cookies #coffee #holidays #dessert

Read More

Nutter Butter Snowman Cookies

Photo Credit: blogghetti.com

Adorable Nutter Butter Snowman Cookies are a fun, no-bake holiday treat! Perfect for kids to decorate and festive for holiday cookie trays.

Read More

White Mocha Cookies

Photo Credit: magical-ingredients.com

These eggless white mocha cookies are soft, chewy cookies that tastes like your favorite coffeehouse drink transformed into a cookie dessert.

Read More

Peppermint Shortbread, Two Ways

Photo Credit: artofnaturalliving.com

Cute and tasty, this Peppermint Shortbread is easy and gives you two fun ways to style the cookies!  A festive holiday treat!

Read More

White Chocolate Dipped Gingersnaps

Photo Credit: www.karenskitchenstories.com

These white chocolate dipped gingersnaps are a little softer than most gingersnaps and are quite delicious ether left plain or dressed up in white chocolate and sprinkles for the holidays.

Read More

Tahini Dark Chocolate Chip Cookies

Photo Credit: www.thespiffycookie.com

Tahini dark chocolate chip cookies are a slightly elevated version of the classic. Topped with a sprinkle of sesame seeds and a little flaky sea salt they are a touch savory but still mostly sweet.

Read More

The post Quick and Easy Pumpkin Pie Thumbprint Cookies appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I love cake.  My absolute favorite is the Hershey’s chocolate cake with chocolate icing I used to make as a teen.  Or, the carrot cake with apricot filling from Costco.  And then there’s the red velvet cake we had for our wedding.  I said I love cake, remember?  I don’t think there’s a cake I’ve eaten and I haven’t enjoyed.  There is no such memory.  Ever.

Sadly, the hubs doesn’t enjoy cake as much as I do.  The last cake I had was a banana cake from a restaurant.  Oh yes.  You can bet I’ll be trying to recreate that one.  It was a bananas Foster cake with a rich icing.  It’s the icing I struggle with.  And that’s why I usually make snack cake.  That and the simple fact that the hubs doesn’t enjoy cake.  He has one piece and that’s it.  So, I bake and take to work.

What is a Snack Cake?

A snack cake is a small, flavorful cake that is easy to make, share, and enjoy.  Unlike traditional cakes, snack cakes are usually unfrosted or lightly glazed.   This makes them perfect for casual get-togethers or festive brunches.  Snack cakes are perfect for work parties.  But, they are also especially delicious as a sweet ending to holiday meals.

Why Snack Cakes Are Perfect for Holiday Gatherings

The holidays are such a busy time!  With all the office parties, school parties, neighborhood parties, family parties.  Then there’s shopping and wrapping, planning dinner for you and your family. 

With all that going on you want desserts that are delicious and easy to prepare.   And you want a cake that doesn’t require all those layers and bowls of frosting or icing.  You want a cake that is simple to serve. Snack cakes check all those boxes! They’re quick to bake, portion well for groups, and can be dressed up or down depending on your celebration. Plus, their comforting flavors pair beautifully with coffee, tea, or festive beverages.

Variety of Snack Cake Flavors

Snack cakes come in endless flavor combinations! I’ve made quite a few including 2 types of banana.  One bakes in a Bundt cake pan and the other in a rectangular pan.  Black forest is a chocolate cake topped with cherry pit topping and whipped cream.  For the holidays, I made a cranberry snack cake, gingerbread snack cake, and a pumpkin snack cake.  All are perfect for last-minute holiday parties.

For something lighter in flavor, my lemon snack cake is perfect.  It has a nice sweet tart flavor.  But I think my favorite, next to this spice snack cake, is the pineapple snack cake.  The pineapple makes the cake super moist and has such a great, tropical flavor.

Choosing the Perfect Spice Blend

The secret to an irresistible spice snack cake is the right blend of spices. A classic mix includes cinnamon, nutmeg, ginger, and cloves. You can customize your cake by adding allspice, cardamom, or even a dash of black pepper for a subtle kick like I did with my gingerbread cupcakes. Taste as you go to achieve your ideal balance.  You want your spice blend to be warm and fragrant.  I scaled it back with this cake using mainly cinnamon and ginger.  Actually, I grabbed my cinnasational spice blend from Selefina and added a little more ginger because I love ginger.

Unexpected Ingredients to Elevate Your Cake

Of course, if you’re an overachiever you can take your snack cake to the next level.  Mix ins are a great way to elevate a simple snack cake.  Some great creative additions to try are grated apple.  Actually, most of the spice cake recipes I saw had applesauce in them.  Not sure if it’s for flavor or to keep the cake super moist.  You could also grate in some pears.  They’re in season, super delicious, and go so well with the holiday spices.

You can add some crunch with chopped nuts like pecan, almond, walnut, or even macadamia nuts.  There’s also fruit like coconut chips, raisins, dried cranberries, or apricots.  Try swirling in some jam for a fruity surprise. Of course, there’s all the chips you want.  Dark chocolate, milk chocolate, and white chocolate.  Or there’s toffee bits, caramel bits, and butterscotch morsels to add more flavor to your cake.  Finally, yogurt or sour cream brings extra tenderness, while a touch of maple syrup deepens the holiday flavor.

Ingredients to make this simple spice snack cake recipe

This cake is all on hand ingredients.  Yes, we keep sour cream in the fridge.  If you don’t have that you can substitute with yogurt.  Don’t have that?  Make some mock buttermilk with milk and vinegar.

Pantry ingredients – flour, salt, cinnamon, baking powder, baking soda, sugar, brown sugar, vanilla

Refrigerator ingredients – butter, sour cream (or yogurt), milk, eggs

Simple Steps to Make this Snack Cake Recipe

Preheat your oven to 350 F so it’s ready when you are.  Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl.  Mix with a whisk to combine and aerate the ingredients.  While sifting isn’t 100% necessary all the time, my flour does get clumpy with the humidity in this area.  Is clumpy even a word?

Beat both the sugars with the melted and cooled butter.  Add the eggs, one at a time, and beat after you add each one.  Stir in the milk and sour cream until blended.  Finally, add the vanilla before stirring in the dry ingredients.

While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together.  I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated.  Let the batter rest while you prepare the pan.  Then stir the batter a couple of times and pour it into the pan.  Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean.  Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Tips for Baking the Perfect Spice Snack Cake

Always use room temperature ingredients for even mixing.  Cold eggs can cause the butter to seize and not combine with the remaining ingredients.  Do not over mix the batter.  Fold the dry into the wet ingredients to keep the cake tender. 

I line my pans with parchment paper then spray it with cooking spray.  The trick I love to use with parchment is to wet it a little so it’s more pliable.  This allows you to get it into the nooks and crannies of your pan. 

When you’re testing the cake with a toothpick, don’t take it out when it’s clean.  There’s carryover cooking like you have with meats.  If you pull it when the toothpick is clean, then when you cool the cake in the pan it will overcook.  Finally, let your cake cool before slicing to lock in moisture.

This spice snack cake delivers a warm, comforting flavor profile that’s both fragrant and inviting. The blend of cinnamon, nutmeg, and other spices gives the cake a rich, aromatic complexity.  Sour cream makes for a moist and tender crumb.  Each bite is reminiscent of cozy winter days, making it perfect to pair with a cup of coffee or tea.  Or serve at your family holiday dinners or gatherings.

Yield: 12

Spice Snack Cake

If you have ever wondered how to bring a cozy twist to your dessert table, this Spice Snack Cake recipe might be what you are looking for.

Print

No Ratings

Ingredients

• 1 1/2 cups flour
• 1/2 teaspoon salt
• 1 1/2 teaspoons cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 cup sugar
• 1/3 cup brown sugar
• 1/2 cup butter, melted and cooled
• 3/4 cup sour cream
• 3/4 cup milk
• 2 large eggs
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350 F so it’s ready when you are. Combine the flour with the baking powder, baking soda, salt, and spices in the mixing bowl. Mix with a whisk to combine and aerate the ingredients.
2. Beat both the sugars with the melted and cooled butter. Add the eggs, one at a time, and beat after you add each one. Stir in the milk and sour cream until blended. Finally, add the vanilla before stirring in the dry ingredients.
3. While this is a cake, I treat it like a quick bread when I stir the wet and dry ingredients together. I add the dry ingredients and fold the two together with a spatula until most of the flour is incorporated. Let the batter rest while you prepare the pan. Then stir the batter a couple of times and pour it into the pan.
4. Bake at 350 F for 35 to 45 minutes or until a toothpick comes out mostly clean. Let the cake cool in the pan for 5 minutes then remove to a wire rack to cool completely.

Nutrition Information

Yield

12

Serving Size

1
Amount Per Serving Calories 349Total Fat 13gSaturated Fat 7gUnsaturated Fat 5gCholesterol 64mgSodium 364mgCarbohydrates 54gFiber 1gSugar 29gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Sweets Recipes:

Christmas Sweets 2025 Friday

White Chocolate Martini

Photo Credit: adayinthelifeonthefarm.blogspot.com

Finish off your Holiday Dinner with this festive and beautiful White Chocolate Martini.

Read More

Sourdough Chocolate Christmas Star Bread

Photo Credit: jenaroundtheworld.com

If you want to wow your guests this holiday season, be sure and make this Sourdough Chocolate Christmas Star Bread.

Read More

Tom and Jerry Batter

Photo Credit: artofnaturalliving.com

There’s nothing quite like a hot toddy to warm you.  Here is a recipe for Tom and Jerry Batter to make the classic alcoholic beverage.

Read More

Cranberry Orange Biscotti

Photo Credit: blogghetti.com

Orange Cranberry Biscotti packs citrus flavor and a crisp bite. This easy recipe is ideal for cookie trays, gifting, or cozy treats.

Read More

Persimmon Cranberry Cookies

Photo Credit: www.karenskitchenstories.com

These persimmon cranberry cookies with warming spices are a delicious way to take advantage of persimmon season. 

Read More

The post Spice Snack Cake is the Ultimate Holiday Treat appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I have an obsession with cardamom.  There is something about that warm spice that has hints of citrus and sweet flavors that gets me so excited.  And then there’s the aroma.  Oh my goodness.  It brings this cozy, low-key elegance to something as simple as this coffee cake, making it feel extra special.

It’s also super versatile.  It is in sweet recipes like this cardamom coffee cake and part of my gingerbread spice for gingerbread cupcakes.  But it’s also part of complex spice blends like curry, Baharat samak, hawaij. 

It’s not just a Middle Eastern spice.  Scandinavian recipes like Swedish cardamom buns and Norwegian meatballs include this delicious spice.  That flexibility is awesome!  Its one-of-a-kind aroma is why I’m always grabbing the green (or black) pods.  I’m ready to sprinkle that magic on whatever I’m whipping up next.  And that includes this coffee cake.

The Warmth of Cardamom

Cardamom is a spice derived from the seeds of the Elettaria cardamomum plant.  It’s commonly used in Scandinavian, Middle Eastern, and Indian cuisines. Its tiny green pods hold fragrant seeds prized for their sweet, spicy, and slightly minty taste.

In this coffee cake recipe, cardamom offers a uniquely warm and aromatic flavor.  It elevates this coffee cake into something irresistibly delicious due to its subtle notes of citrus and spice.  The combination of cardamom with this coffee cake makes for a cozy treat that’s perfect for chilly holiday mornings.

What is Coffee Cake?

Coffee cake is a tender and sweet cake traditionally served alongside coffee.  Contrary to popular belief, it contains no actual coffee in the batter.  Coffee cake’s history goes back to 19th century Europe.  They were created to elevate the robust flavors of coffee. 

Over time, these recipes made their way to American kitchens.  The recipe evolved with available ingredients and the skillset of the baker or home cook.  Today, coffee cake remains a beloved staple, especially during festive mornings.  Its signature streusel topping and moist crumb make it a favorite for breakfasts, brunches, and holiday gatherings.

Adding Cardamom to a Traditional Coffee Cake

Incorporating cardamom into a classic coffee cake transforms the flavor profile.  Cardamom adds warmth and complexity that pair beautifully with coffee, tea, or cocoa.  It is one of the main spices in chai, so it makes sense that it goes well with coffee cake.  It can be mixed into the batter as well as the streusel topping for a layered taste experience.

Ingredients to make this Cardamom Coffee Cake

You might need to grab some Greek yogurt and cardamom, but the rest of the ingredients you should already have in the pantry and fridge.

Pantry ingredients – sugar, vanilla, flour, baking powder, baking soda, salt, ground cardamom, ground cinnamon, brown sugar

Refrigerator ingredients – butter, yogurt, milk, eggs

Easy Instruction Steps

Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper.  I use the trick of wetting it before putting it in the pan.  This tip makes it so much easier to line pans with parchment paper.  I even used if for my gingerbread cupcakes!

Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.

Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine.  I use a whisk to aerate the flour and make sure there are no lumps.  Next, cream the butter and the sugar until light. Add the eggs one at a time.  Stir in the sour cream and milk, and then stir in the vanilla.

Gradually add the dry ingredients to the wet mixture.  Make sure to mix until just combined.  I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan.  I give the batter a final stir before assembling the coffee cake.

Baking the Coffee Cake

Spread half the batter in the prepared pan.  Sprinkle half the streusel on top of the batter and then spread the remaining batter.  Top with the rest of the streusel.  Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly.  I never bake it until it’s completely clean.  When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.

Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream. 

Tips for a Moist and Delicious Coffee Cake

Use full-fat sour cream or yogurt for extra moisture.  Make sure your ingredients are at room temperature before you start.  Cold eggs don’t mix well with room temperature butter.  Grind your cardamom and cinnamon right before using it.  I have a Cuisinart spice & nut grinder that I love.  It can even pulverize a whole nutmeg nut. 

Don’t overmix the batter.  I follow the Alton Brown method.  Blend until most of the flour is incorporated then let the batter sit for like 5 to 7 minutes.  Then stir it twice and pour it into the pan.  Overmixing can develop gluten. This causes the coffee cake to lose its light and tender crumb.  It becomes dense making it less enjoyable to eat.

Serving Suggestions for Holiday Breakfast or Brunch Parties

Serve warm with a pot of freshly brewed coffee or spiced chai.  The cardamom in the chai plays off the cardamom in this coffee cake.  This cake goes well with fresh fruit or a creamy yogurt for a festive brunch spread.  This bakes well ahead of time.  Wrap in parchment and then reheat on a low heat in the oven. 

Cardamom coffee cake has a warm, inviting flavor.  There are subtle notes of citrus and floral spice from the cardamom. The cake itself is tender and moist.  The combination of cardamom and cinnamon creates a sweet, slightly spiced taste That’s why this cake goes so well with coffee or tea. Each bite offers a comforting balance of sweetness and spice, making it especially delightful during holiday gatherings.

Yield: 12

Cardamom Coffee Cake

Cook Time: 45 minutes

Total Time: 45 minutes

Looking for something new for your brunch table? Cardamom coffee cake is a perfect choice. The soft, tender crumb combined with a hint of spice will keep everyone asking for seconds.

Print

No Ratings

Ingredients

For the cake:

Toggle ingredient group

• 1/2 cup softened butter
• 3/4 cup granulated sugar
• 2 large eggs
• 2/3 cup Greek yogurt
• 2/3 cup milk
• 1 teaspoon vanilla
• 2 cups all-purpose flour
• 2 teaspoons ground cardamom
• 1 teaspoon cinnamon
• 1 1/4 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt

For the streusel:

Toggle ingredient group

• 2/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1/4 cup softened butter

Instructions

1. Preheat your oven to 350 F and line an 8 x 8 glass baking dish with parchment paper. I use the trick of wetting it before putting it in the pan. This tip makes it so much easier to line pans with parchment paper. I even used if for my gingerbread cupcakes!
2. Prepare the streusel by putting the butter, flour, brown sugar, salt, cardamom, and cinnamon in the bowl of processor and pulse until a coarse meal forms.
3. Mix the flour, baking powder, baking soda, salt, and spices in a bowl and stir with a whisk to combine. I use a whisk to aerate the flour and make sure there are no lumps. Next, cream the butter and the sugar until light. Add the eggs one at a time. Stir in the sour cream and milk and then stir in the vanilla.
4. Gradually add the dry ingredients to the wet mixture. Make sure to mix until just combined. I usually stop when I see some pockets of flour then I let the bowl rest while I prepare the pan. I give the batter a final stir before assembling the coffee cake.
5. Spread half the batter in the prepared pan. Sprinkle half the streusel on top of the batter and then spread the remaining batter. Top with the rest of the streusel. Bake the coffee cake at 350 F for 40-45 minutes, or until a toothpick inserted in the center comes mostly. I never bake it until it’s completely clean. When you remove the cake from the oven, it will continue to cook so it could be dry if you take it out when the toothpick is clean.
6. Allow the cake to cool in the pan for 5 minutes then remove from the pan and let it cool for another 10 to 15 minutes before slicing and serving with some whipped cream, chai, coffee, or ice cream.

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Sweets Recipes:

Christnmas Sweets 2025 Wednesday

Oatmeal Breakfast Cake

Photo Credit: adayinthelifeonthefarm.blogspot.com

This delicious, moist cake is perfect for a Holiday Breakfast Buffet or just by itself with a cup of coffee, holding you over until dinner is served.

Read More

No Bake Coconut Balls (Easy Holiday Treat!)

Photo Credit: jenaroundtheworld.com

If you’re looking for a fast, festive, and foolproof treat to add to your holiday dessert table, these No Bake Coconut Ballsare about to become your new go-to candy.

Read More

(Holiday) Welsh Cakes

Photo Credit: artofnaturalliving.com

Light, sweet and cinnamon-y, Welsh Cakes are like a cross between a cookie, pancake, and scone! Add cranberry and orange for the holidays.

Read More

Vanilla and Almond Hot Chocolate

Photo Credit: blogghetti.com

Vanilla Almond Hot Chocolate is a creamy, indulgent drink with rich cocoa, warm vanilla, and nutty almond flavors, perfect warm winter drink.

Read More

Maple Walnut Tart

Photo Credit: www.karenskitchenstories.com

This Maple Walnut Tart is a delicious twist and change of pace from the usual holiday pecan pie.

Read More

The post Cardamom Coffee Cake for Your Holiday Brunch Table appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

I am totally team gingerbread.  Bring me all the spiced goodness that has gingerbread spices in there.  However, I don’t usually bake gingerbread recipes every year like I used to.  But since I’ve created my own gingerbread spice blend, I plan on baking all the gingerbread recipes.  That includes these gingerbread cupcakes that start with a box of cake mix.  And you don’t have to use a spice cake mix if you don’t want to.

The Magic of Gingerbread Cupcakes

There’s something undeniably cozy about the warm, spicy aroma of gingerbread filling your kitchen. Gingerbread cupcakes combine all the nostalgic flavors of the season in a cute, portable package.  They’re perfect for sharing at parties, bake sales, or a family night by the fire.

The best part? These are semi-homemade so you don’t have to bake from scratch to enjoy them! With a few smart tweaks to a simple box cake mix, you can whip up irresistibly moist, flavorful gingerbread cupcakes.  And they taste so rich and delicious that no one will know they’re made of a box cake mix!

Vanilla Cake Mix vs. Spice Cake Mix

Both vanilla and spice cake mixes make excellent starting points for gingerbread cupcakes.  Each brings its own character to the party. Vanilla cake mix offers a clean, neutral base.  This lets you you customize the gingerbread flavor to your taste. It’s perfect if you want to control the intensity of the spices. Maybe you like more allspice or cloves than cinnamon.  Or you really want to highlight cardamom.  You can easily up the ante with a vanilla cake mix.

Spice cake mix, on the other hand, comes pre-loaded with cinnamon and nutmeg.  This gives you a head start on that classic holiday warmth. However, you can easily bump up the gingerbread spices and molasses to truly capture gingerbread’s signature zing. 

Enhancing the Flavor with Spices

To transform your cake mix into true gingerbread magic, grab your spice rack! For one box of cake mix, try adding additional ginger, cinnamon, allspice, cloves, nutmeg, cardamom, and even a kick with some black pepper for added warmth.  Try to grind your spices from whole instead of buying pre-ground.  They have much more flavor than store bought ground spices.

I go heavy on the ground ginger adding up to 2 teaspoons to the cake mix.  Then I come with a teaspoon of cinnamon, half a teaspoon of allspice, cloves, and cardamon.  I add in a quarter teaspoon of nutmeg.  And finally a pinch of freshly ground black pepper.  Yes, black pepper.  You don’t taste the pepper flavor, but you feel the warmth like a comfy blanket wrapped around you.  This is what I use.  Feel free to adjust based on what you like in gingerbread spices.

What Is Gingerbread Spice?

Gingerbread spice isn’t just one spice like pumpkin spice and apple pie spice isn’t just one spice.  These are all fragrant blends of spices.  The heart of the mix is ground ginger, which brings that unmistakable bite. Cinnamon adds sweetness and warmth, while allspice, cloves, and nutmeg contribute depth and holiday nostalgia.

In my personal blend, I have cardamon for an early flavor, star anise has a licorice or anise flavor to it, and ground mace.  Mace is outer lining of the nutmeg seed but differs in taste than nutmeg.  It’s warmer and has hints of pepper, citrus, and clove in there.  Finally, I add some coriander and black pepper.  Coriander brings a floral note and black pepper brings warmth.

Why Does Gingerbread Have Molasses?

Molasses is the secret ingredient that makes classic gingerbread rich and flavorful. It lends a deep, dark sweetness along with a touch of bittersweet complexity.  Molasses keeps cupcakes moist and gives them that characteristic gingerbread color.

Historic European recipes traditionally called for honey.  But that wasn’t something easily obtained way back in the day.  So, due to molasses being readily available in the Americas, and an affordable sweetener at that, it became a staple ingredient for many gingerbread recipes.  I used a third of a cup to elevate my cake mix to gingerbread.  It’s the perfect amount to keep these cupcakes tender and have that rich color and flavor.

Making Cake Mix Richer with Eggs

Want bakery-style richness from a box cake? Then add an extra egg to whatever the box calls for. If the mix says two eggs, use three. The extra egg boosts moisture, structure, and gives your cupcakes that luxurious, homemade texture. It’s a simple tweak with big rewards.  Your guests will think you baked from scratch.  But you didn’t.

Ingredients to Make Gingerbread Cupcakes

I have a fully stocked pantry with lots of whole spices ready to grind fresh.  I highly recommend buying whole and grinding only what you need. 

Pantry ingredients – cake mix, ginger, cinnamon, nutmeg, cardamom, allspice, cloves, black pepper, coriander, molasses, vegetable oil, powdered sugar, vanilla

Refrigerator ingredients – milk, eggs, cream cheese

Preparing the Batter for Baking

Make sure your ingredients are at room temperature including the eggs.  Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.

Start by preheating your oven to 350 F and lining your cupcake tin with liners.  Or in my case, make impromptu liners using parchment paper.  This truly shows you that this recipe doesn’t really require special ingredients.  Use what you have on hand in the kitchen.

Pour the cake mix into a medium mixing bowl and make a well in the center.  Pour in the milk, molasses, and oil into the well and sprinkle in the spices.  Use a hand mixer to beat until combined.  Add the eggs one a time mixing well after each.

When all the ingredients are added, beat the batter on medium-high for 2 minutes.  Scoop, pour, or pipe the batter into your liners.  Do not overfill them with the batter.  Only fill them about 2/3 full to allow room for the batter to rise. 

Baking the Cupcakes

Bake at 350 F for 16 minutes and then check them with a toothpick.  It shouldn’t be dry.  The toothpick should have some wet crumbs sticking to it.  If they’re still not done, bake them for another 2 to 4 minutes. 

If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool.  Just like a steak or a roast, it will continue to cook after removed from the source of heat.  Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.

These are warming and full of rich gingerbread flavor.  The molasses adds moisture.  The additional egg makes them rich and bakery tender.  They scream holiday season just like that famous latte.  Try a gingerbread latte with these cupcakes! 

And since most of these spices should be in your kitchen already, you can serve up bakery quality cupcakes without a lot of effort.  So, grab a box of cake mix, spice things up, and get baking! Don’t forget to share your creations—after all, the best part of the holidays is making sweet memories together.

Yield: 16

Gingerbread Cupcakes

Craving that classic gingerbread flavor but short on time? Check out this easy way to bake gingerbread cupcakes using box cake mix. You get all the cozy spices with hardly any fuss.

Print

No Ratings

Ingredients

• 13.25 ounces Betty Crocker Super Moist cake mix (yellow or spice)
• 2 1/2 teaspoons ground cinnamon
• 1 3/4 teaspoons ground ginger
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cloves
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cardamom
• 1/8 teaspoon ground black pepper
• 1/8 teaspoon ground coriander
• 1/2 cup milk
• 1/2 cup molasses
• 1/3 cup vegetable oil
• 4 whole eggs

Instructions

1. Make sure your ingredients are at room temperature including the eggs. Adding cold eggs to the batter cause it to clump and not incorporate into the batter well.
2. Start by preheating your oven to 350 F and lining your cupcake tin with liners. Or in my case, make impromptu liners using parchment paper. This truly shows you that this recipe doesn’t really require special ingredients. Use what you have on hand in the kitchen.
3. Pour the cake mix into a medium mixing bowl and make a well in the center. Pour in the milk, molasses, and oil into the well and sprinkle in the spices. Use a hand mixer to beat until combined. Add the eggs one a time mixing well after each.
4. When all the ingredients are added, beat the batter on medium-high for 2 minutes. Scoop, pour, or pipe the batter into your liners. Do not overfill them with the batter. Only fill them about 2/3 full to allow room for the batter to rise.
5. Bake at 350 F for 16 minutes and then check them with a toothpick. It shouldn’t be dry. The toothpick should have some wet crumbs sticking to it. If they’re still not done, bake them for another 2 to 4 minutes.
6. If you take them out when the toothpick is dry, then the cupcakes will be overcooked by the time they cool. Just like a steak or a roast, it will continue to cook after removed from the source of heat. Called carry over cooking, it can take your cupcakes from moist and delicious to dry and overcooked.
7. Allow the cupcakes to cool completely before frosting or icing with your favorite cream cheese or other frosting recipe.

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 174Total Fat 10gSaturated Fat 1gUnsaturated Fat 9gCholesterol 30mgSodium 76mgCarbohydrates 21gFiber 1gSugar 16gProtein 1g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Christmas Sweets Recipes:

Christmas Sweets 2025 Monday

Church Window Candy

Photo Credit: jenaroundtheworld.com

Colorful Church Window Candy is made with chocolate, and mini marshmallows. A nostalgic no-bake Christmas treat that slices into beautiful stained-glass rounds.

Read More

Homemade Peppermint Ice Cream

Homemade Peppermint Ice Cream is fun and tasty with this easy recipe.  Perfect for a holiday dessert or anytime!

Read More

Reindeer Chocolate Bark

Photo Credit: blogghetti.com

Reindeer Chocolate Bark is a simple no-bake holiday dessert with chocolate, candies, and pretzels. Great for snacking or gifting.

Read More

Cranberry Apple Walnut Crumb Bars

Photo Credit: www.karenskitchenstories.com

These cranberry-apple-walnut crumb bars are super easy to make and will be the superstar of your holiday dessert table. 

Read More

Pumpkin Bread Pudding

Photo Credit: adayinthelifeonthefarm.blogspot.com

This delicious pudding starts with a sourdough pumpkin loaf, flavored with warm spices and studded with candied ginger. Perfect for a Holiday Breakfast, Brunch, or Dessert.

Read More

The post Gingerbread Cupcakes are Easy and Festive appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

blank

Stuffing or dressing has historical roots.  In ancient Rome, they used ingredients they had on hand like grains, vegetables, and herbs, to make their roasted meats more flavorful.  It also allowed them to stretch the meal and feed more people.  I feel like all the good recipes that have lasted this long did just that; stretch the meal.

The concept spread throughout the world with each country or region adjusting it for their ingredients and tastes.  Most Europeans put stale bread, meat scraps, and herbs together to fill the cavity of the roast.  Germans brought the sweet with apples and raisins.  African Americans made kush which used stale cornbread, onions, and herbs.  It is considered the original relative of the traditional southern cornbread dressing.

What is a chestnut?

Chestnuts are glossy brown nuts encased in a spiky shell.  They are harvested from the chestnut tree each fall. Unlike other nuts, chestnuts are starchy and slightly sweet, making them a unique addition to both savory and sweet dishes. They have a rich history in European and Asian cuisines.  They are enjoyed roasted by street vendors, ground into flour, or tossed into festive stuffing. For home cooks and food enthusiasts, chestnuts open up a world of flavor possibilities during the holiday season!

Adding chestnuts to stuffing brings a delightful, sweet nuttiness and a creamy texture that pairs beautifully with mushrooms and herbs. Chestnuts help balance the earthy flavors, making every bite a holiday highlight.

Roasting Chestnuts to Perfection

Roasting chestnuts is fast and easy.  I remember Dad would get some from the store often during the holidays.  Of course, back then we didn’t have an air fryer.  And roasting them in the oven took too long.  At least to Dad it did.  So, we microwaved them.

If you want to roast yours, you can roast them in the air fryer or the oven.  You have the option to soak the chestnuts in water which makes them easier to peel once roasted.  Simply soak the chestnuts in boiling water for about 10 minutes.  This softens the shells and makes it easier to score the shells before roasting.  After soaking, use a sharp knife and cut an X on the flat side of each chestnut.  It keeps them from exploding, which is never fun to clean up.

Roasting in the Air Fryer

Preheat your air fryer for 5 minutes at 400 F.  Place the chestnuts in a single layer in the basket with the scored side up.  Cook the chestnuts for 10 to 15 minutes making sure to shake the basket halfway through.

Roasting in the oven

Preheat the oven to 425 F.  Spead them on a single layer on a baking sheet.  Make sure the scored side is up.  Roast for 20 to 25 minutes.  Give them a shake halfway through to ensure even cooking.  Put the chestnuts in a clean towel and cover them.  This lets them steam for a few minutes making them easier to peel.

For both methods, you will know they’re ready when the shells are curled and the nuts are tender.  Wrap the chestnut in a clean towel to make them easier to handle as you peel them.  Peel them while they’re warm because the shells hardens as it cools.

When did chestnuts get added to stuffing?

Chestnuts entered the stuffing scene in 18th century England.  They were already imbedded in European cuisine, so it only makes sense that they’d wind up in a stuffing recipe.  This recipe gained popular as the American colonists arrived.  They were thrilled to find an abundance of chestnut trees on the American east coast.  This meant chestnuts would continue to be a popular addition to not only stuffing but many other recipes.

Since chestnuts have a short harvest season between October through December, they are a traditional holiday treat. Chestnuts don’t store as long as other nuts because they’re more delicate.  This makes them a special seasonal treat. Over time, roasting chestnuts has become a cherished holiday tradition, symbolizing warmth and celebration.

Other Recipes That Use Chestnuts

There are quite a few soups.  I’ve seen a straight up chestnut soup sort of like my easy Virginia peanut soup.  I’ve also seen it combined with potatoes in a creamy soup.  The sweetness of the chestnut combines well with earthy flavors of mushrooms and makes a delicious soup.

Some delicious side dishes include this stuffing, but also a mash of chestnuts and celery root with herbs and spices.  It’s earthy and sweet and perfect for roasted pork or chicken.  Mushrooms and chestnuts also make a great addition to a creamy risotto for a fancy side dish.  You can toss them with some Brussels sprouts and roast the two together for a simple delicious side dish.

Chestnuts make a great addition to salads.  Especially a fall or winter salad with bright greens, apples, and citrus fruits.  Finally, there’s desserts.  Candied chestnuts are a popular holiday tradition.  The Japanese make a sweet paste of boiled chestnuts with sugar and honey.

Ingredients for Homemade Mushroom Chestnut Stuffing

Aside from the chestnuts, the rest of the ingredients are typical of a dressing recipe.

Pantry ingredients – olive oil, onion, chestnuts, bread cubes, chicken broth, rubbed sage, dried thyme, dried rosemary

Refrigerator ingredients – celery, mushrooms, fresh thyme, fresh rosemary, butter

Instructions to Make This Homemade Stuffing Recipe

Preheat the oven to 350 F.  Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly.  Coarsely chop the chestnuts. Remove the leaves from the stems of the rosemary and thyme.  Chop the herbs into a fine dice.  Sauté the onions and celery with the herbs until the onions begin to soften. Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.  While the vegetables are cooking, simmer the chicken broth with the dried herbs.

Toss the vegetables and chestnuts with the bread cubes and then spread the mixture into a 9 x 12 casserole dish.  Pour the chicken broth over the bread.  Cover tightly with aluminum foil and bake at 350 F for 35 to 40 minutes or until the bread cubes are moist and tender.  Remove the foil, drizzle with the melted butter, and bake an additional 10 minutes.  This will crisp up the top for those that like a little crunch with their dressing.

Serving Suggestions for Mushroom Chestnut Stuffing

Of course, you can serve this stuffing with your holiday turkey.  It’s great with roasted chicken, too.  I would also serve it with a delicious pork roast.  I like the lighter meats to allow the flavors of the chestnuts to shine through.  But you basically can serve it with a rib roast, rack of lamb, or even some duck breasts.  It’s your stuffing, eat it however you want.  And IF you have leftovers, they’re great heated in a waffle iron and topped with poached eggs or use leftovers to stuff peppers.

Homemade mushroom chestnut stuffing has a rich, earthy, nutty, and subtly sweet flavor with a deep aroma. The chestnuts bring a slightly sweet and starchy flavor which pairs well with the rich earthy flavors of the mushrooms.  The vegetables and herbs infuse the bread with their classic holiday stuffing flavors.  With all of these flavors and textures from the mushrooms, chestnuts, and aromatics, this stuffing will become a new holiday favorite.

Yield: 8

Holiday Mushroom Chestnut Stuffing

Prep Time: 10 minutes

Cook Time: 1 hour

Additional Time: 5 minutes

Total Time: 1 hour 15 minutes

Nothing says comfort like homemade mushroom chestnut stuffing on the table. It’s the perfect way to bring everyone together for a cozy meal. Save this recipe for your next gathering.

Print

No Ratings

Ingredients

• 2 tablespoons olive oil
• 1 cup diced onion
• 1 cup diced celery
• 2 cups diced mushrooms
• 2 cups chopped roasted chestnuts
• 1 tablespoon minced fresh thyme
• 2 teaspoons minced fresh rosemary
• 8 ounces bread cubes (how many cups)
• 2 1/2 cups chicken broth
• 1 teaspoon rubbed sage
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/2 cup melted butter

Instructions

1. Preheat the oven to 350 F.
2. Chop the mushrooms, onions, and celery into a medium dice making sure they’re about the same size so they cook evenly. Coarsely chop the chestnuts. Remove the leaves from the stems of the rosemary and thyme. Chop the herbs into a fine dice.
3. Sauté the onions and celery with the herbs until the onions begin to soften. Add the mushrooms and sauté all the vegetables and herbs until the mushrooms are tender.
4. While the vegetables are cooking, simmer the chicken broth with the dried herbs.
5. Toss the vegetables and chestnuts with the bread cubes and then spread the mixture into a 9 x 12 casserole dish. Pour the chicken broth over the bread.
6. Cover tightly with aluminum foil and bake at 350 F for 35 to 40 minutes or until the bread cubes are moist and tender. Remove the foil, drizzle with the melted butter, and bake an additional 10 minutes.
7. Let the stuffing cool for 5 minutes in the pan before serving.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 326Total Fat 17gSaturated Fat 8gTrans Fat 0gUnsaturated Fat 8gCholesterol 32mgSodium 532mgCarbohydrates 39gFiber 4gSugar 8gProtein 6g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

More Side Dish Recipes:

Holiday Side Dish Week Monday 2025

Recipes for all your holiday side dish needs this season.

Thanksgiving Roasted Vegetables

Photo Credit: www.hezzi-dsbooksandcooks.com

Tender green beans and sweet butternut squash are roasted to perfection, then tossed with crispy bacon and crunchy pumpkin seeds for a sweet and side dish that will steal the show.

Read More

Squash, Apple and Cranberry Casserole

Photo Credit: adayinthelifeonthefarm.blogspot.com

All the wonderful fall flavors you love, baked up in one casserole for a delicious side to enjoy with your upcoming holiday meals.

Read More

Winter Squash Gratin

Photo Credit: www.karenskitchenstories.com

This winter squash gratin is a wonderful side dish for your holiday dinner. It is also great as a main dish, served with a salad, for a light lunch or dinner.

Read More

Black Pepper and Rosemary Angel Biscuits

Photo Credit: www.jolenesrecipejournal.com

Black Pepper and Rosemary Angel Biscuits are golden on the outside and fluffy inside. Perfect for the holiday table and they also make a wonderful side for soups, stews, or roasted dishes.

Read More

Taiwanese Pork Chops - Keto - Sneha's Recipe

Photo Credit: snehasrecipe.blogspot.com

Packed with flavors, this Asian inspired pork chops will be a tasty addition to your meal. I, adapted this recipe to make it keto friendly.

Read More

Cranberry Salsa

Photo Credit: artofnaturalliving.com

This cranberry salsa is bright, fresh and flavorful. Serve it with chips, as a side for meats, or on cream cheese for a tasty appetizer.

Read More

Cranberry Masal Puri

Photo Credit: magical-ingredients.com

This cranberry masal puri, bold, and irresistibly festive fusion of fall flavors and Indian street-style comfort food.

Read More

The post Elevate Holidays with Homemade Mushroom Chestnut Stuffing appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.

Summer is here!  It’s time for picnics, grilling, and being out of the kitchen! It’s about traveling and camping and schlepping a cooler full of delicious food to be eaten in the great outdoors. Most importantly, it’s about unplugging! Talking, laughing, and spending time together. BEING with each other while enjoying simple and tasty meals.

To do this, you must plan. And you must prepare dishes like summer salads that travel well and can be easily made ahead of time. Like these make ahead buns perfect for sandwiches. Or at least the ingredients can be prepared ahead of time and the final dish can be assembled before serving.

They should be simple with amazing flavor. I can’t stress the simple enough. Sometimes amazing flavor doesn’t mean 80 different ingredients. Sometimes, it’s a simple vinaigrette, some vegetables, and a little bit of cheese. Just like this Red White and Blue Cheese Potato Salad.

What Is Traditional Potato Salad?

Traditional potato salad is a made with boiled potatoes, often combined with mayonnaise, mustard, onions, pickles, and hard-boiled eggs. This creamy dish is typically served cold and has an undeniable appeal due to its simplicity and ability to pair with a variety of dishes.  Its roots can be traced back to European cuisines, where the combination of potatoes and mayonnaise became a foundation for creating crowd-pleasing salads.

There are two schools of thought with potato salad.  One is savory and one is sweet.  I think it’s Amish style potato salad that is sweeter and tangier with sweet pickles or sweet pickle relish in there.  I lean more towards the savory style potato salad.  Ours always had green olives and celery seed in there.  When I crave potato salad, that’s what I want.  The hubs likes the sweet stuff.

What Is a No Mayo Potato Salad?

No mayo potato salad offers a lighter alternative to its traditional counterpart. Instead of mayonnaise, it uses vinaigrettes and olive oil paired with herbs. This variation caters to those seeking something lighter in flavor. Not only does it often result in a fresher, tangier flavor, but it can also adapt well to a range of ingredients like German potato salad.  Or you can make German cauliflower salad.

What Is Blue Cheese?

Blue cheese is a type of cheese characterized by blue-green veins of mold.  Not like the stinky kind you find in that container of yogurt in the back of the fridge, but cultured mold.  The mold develops during the fermentation process. It is known for its bold and tangy flavor and pairs beautifully with nuts and fruits that complements its flavor. Originally from France and Italy, blue cheese adds a distinct depth to recipes, balancing creamy textures with its sharp taste.

How Do Potatoes Get Their Red or Blue Flesh Color?

The vibrant hues of red and blue potatoes come from anthocyanins which are natural pigments that also act as antioxidants. Anthocyanins are responsible for the deep purples and blues seen in many fruits and vegetables, such as blueberries and red cabbage. Red potatoes, while generally lighter in color, possess these pigments in their skins, contributing to their reddish hue. Blue potatoes, on the other hand, have these pigments embedded in their flesh, creating a striking and fun color when cooked.

Ingredients you’ll need for this potato salad recipe

Pantry ingredients – red potatoes, white potatoes, vinegar, honey, garlic powder, dried tarragon, salt, black pepper

Refrigerator ingredients – whole grain mustard, Greek yogurt, blue cheese

Cooking the Potatoes for the Blue Cheese Potato Salad

Russet or baking potatoes are not great for potato salad.  The flesh starts to break down when it’s cook which is why they’re great for baked potatoes.  It doesn’t hold up well to being tossed with dressing and ingredients.  New potatoes, red potatoes, and white potatoes are best because the flesh can hold up to being stirred into a potato salad. 

First, begin by thoroughly washing the potatoes to remove dirt. Next, cut them into uniform cubes to ensure even cooking. Always start your potatoes in cold water.  If you use hot water the outside cooks faster than the inside which doesn’t make for a tasty potato salad. 

While the potatoes are cooking, combine everything but the blue cheese in a mason jar with a lid.  Shake well to combine and refrigerate.  When the potatoes are fork tender, drain them and rinse them with cold water.  Let them come to room temperature before putting them in the fridge to chill complete.  Toss the potatoes with the dressing and the blue cheese and chill the potato salad for at least an hour before serving.  You can garnish with more blue cheese, finely chopped chives or dill for added color and flavor.

What does this red white and blue cheese potato salad taste like?

The perfect simplicity of how this salad is prepared means you don’t even need to be in the kitchen very long at all. Put the pot with potatoes on to boil and step away. Come back about 10 maybe 15 minutes later and check them. Maybe they’re cooked. Maybe they need a few more minutes. Either way, you don’t have to watch potatoes boil.

And the dressing? I have this thing with re-purposing jars. So, I have a salsa bottle that I saved that’s PERFECT for homemade dressing. I pulled out that jar, poured all the ingredients in it, shook it all up, and threw it in the refrigerator. Well, I didn’t really THROW it in there, but you get the idea. It took longer to gather the ingredients than it did to make the dressing.

The potatoes are creamy and tender.  The flesh of new potatoes is creamy to me when you bite into them.  That’s all I can say to explain that.  The dressing is packed with flavor from the Dijon and tarragon.  It’s a very Niçoise style with its combination of flavors.  Then there’s the bold flavor of the blue cheese that is totally unexpected in a potato salad.  It brings a bold sharpness that rounds out this potato salad recipe.

Then there’s the simplicity that makes this recipe a star at every backyard gathering.  It takes very little effort but packs a flavorful punch.  And it’s even better when made ahead of time.  The longer it sits the more flavorful the potatoes get as they absorb the dressing.

Yield: 6 servings

Red White and Blue Cheese Potato Salad

Cook Time: 20 minutes

Additional Time: 2 hours

Total Time: 2 hours 20 minutes

Forget the traditional mayo potato salad and try this irresistible Red White and Blue Cheese Potato Salad! It will satisfy your #FourthofJuly cravings with creamy potatoes and tangy blue cheese.

Print

5.0 Stars (1 Review)

Ingredients

• 1 1/2 cups chopped, red potaoes
• 1 1/2 cups chopped white potatoes
• 1/4 cup red wine vinegar
• 1/8 cup whole grain mustard
• 2 tablespoons nonfat Greek yogurt
• 2 tablespoons honey
• 2 teaspoons tarragon
• 1 teaspoon garlic powder
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cup crumbled blue cheese

Instructions

1. Place the potatoes in a pot of cold water and bring to a boil. Cook until the potatoes are just barely fork tender. Drain and rinse with cold water. Refrigerate until cold, about 2 hours, or until you're ready to assemble the salad.
2. Combine the next eight ingredients (vinegar through black pepper) in a small bowl (or repurposed salad dressing bottle). Stir well with a whisk and refrigerate over night.
3. When you're ready to assemble the salad, place the potatoes in a large mixing bowl. Drizzle with half of the dressing and toss the potatoes with the dressing until combined.
4. Fold in the blue cheese and add additional dressing, as needed. Keep refrigerated until you're ready to serve the salad.

Nutrition Information

Yield

8

Serving Size

1
Amount Per Serving Calories 113Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 13mgSodium 306mgCarbohydrates 12gFiber 1gSugar 5gProtein 5g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

We share Recipes From Our Dinner Table! Join our group and share your recipes, too! While you’re at it, join our Pinterest board, too!

The post Red White and Blue Cheese Potato Salad is the Ultimate BBQ Side Dish appeared first on Bring Gourmet to your Every Day - A Kitchen Hoor's Adventures.