Creamy Lemon Parmesan Scallops {Insanely Good!}

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

Scallops are an elegant dish that adds so much AMAZING flavor to a dinner. If you love scallops try this Pan Seared Scallops with Lemon Caper Sauce, Grilled Lemon Garlic Scallops, Garlic Butter Herb Scallops or Honey Garlic Butter Scallops.

Creamy lemon parmesan scallops photo with a spoon.

Creamy Lemon Parmesan Scallops

These are INSANELY DELICIOUS!

So simple to make with loads of flavor.

Scallops are an elegant dish that is simple to make and adds just the right amount of flavor to a meal.

What you need to make Creamy Lemon Parmesan Scallops:

  • Olive Oil: perfect for searing the scallops.
  • Scallops: fresh scallops are best.
  • Salt and Pepper: to taste and sprinkled on before searing. 
  • Heavy Creamy: thickens the sauce with a rich creamy flavor.
  • Chicken Broth: adds flavor to the sauce.
  • Lemon: a tangy and citrus flavor juice from half of a lemon.
  • Parmesan Cheese: shredded and added for a cheesy sauce.
  • Cornstarch: a thickener for the sauce. 
  • Water: keeps the sauce smooth.

Creamy lemon parmesan scallop process photos of the scallops searing, making the sauce and adding the scallops into the sauce all while being cooked.

How to make Creamy Lemon Parmesan Scallops:

  • Sear the scallops: In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  • Making the cream sauce: Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  • Simmer scallops in sauce: Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

What to Pair with Scallops:

Many green vegetables go well with scallops and accompany it flavor for flavor like Asparagus, Green Beans, Broccoli or Spinach.

Mashed Cauliflower or Creamy Cauliflower Au Gratin are also a couple great sides to pair with these scallops.

We love simple mashed potatoes or rice as well that makes this a quick dinner meal during the week.

Here are more choices to make this a complete meal:

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

Creamy lemon parmesan scallops in a pan with lemon slices.

Tips for making Creamy Lemon Parmesan Scallops:

  • Brining Scallops: For an extra tender scallop, try brining your scallops in salt water for about 10 to 15 minutes. When ready to sear them, pat dry with a paper towel before adding them to the pan.
  • Golden Scallops: Make sure your scallops are completely dry before searing them. This will ensure that the scallops will turn that golden brown rather than steam with the extra moisture.
  • Scallops: There are two variations of scallops: wet or dry scallops. Wet scallops are a pure white color and have been soaking in a salt water chemical bath which helps extend the life of a scallop but also is not as fresh compared to a dry scallop. Dry scallops are more pink in color and come packaged over ice and have a fresh taste to them and even have a sea odor to them.
  • Wet Scallops: If you are using wet scallops, simply add in a tablespoon of lemon juice while brining. This will help remove the chemical flavoring from the scallops.
  • Frozen Scallops: It is best to defrost them in the refrigerator over night. If you need them defrosted sooner, simply place them in a ziplock bag and run cold water over them until they are thawed.
  • Cooking Scallops: Scallops cook quickly within minutes and turn a golden brown on the outside. The outside will be firm but the inside is a tender texture.

More AMAZING Seafood Recipes:

Creamy Lemon Parmesan Scallops up close photo.

Creamy Lemon Parmesan Scallops

Creamy Lemon Parmesan Scallops are insanely good! These fresh scallops are lightly seasoned, then seared in a creamy, light lemon and parmesan sauce that coats each of the scallops made all in one pan.

  • 1 tablespoon olive oil
  • 1 pound scallops
  • salt and pepper
  • 1 cup heavy cream
  • 1/4 cup chicken broth
  • juice of half a lemon
  • 1/2 cup parmesan cheese
  • 1 teaspoon cornstarch
  • 1 Tablespoon water
  1. In a medium-sized skillet over medium-high heat, add the oil and let heat until it starts to smoke. Salt and pepper the capers and add to the skillet. Sear scallops for 3- 3 1/2 minutes on each side until they are golden brown on each side. Remove from the pan and set aside on a plate.
  2. Add the heavy cream, chicken broth, lemon and parmesan cheese. In a small bowl whisk the cornstarch and water and whisk into the sauce. Bring to a simmer and let thicken.
  3. Add the scallops back to the sauce and let simmer for another minute. Garnish with fresh chopped parsley and fresh herbs.

 

 

Quick 45 Minute Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try this Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze, Quick and Easy Cinnamon Rolls or Caramel Apple Cinnamon Rolls.

Quick Cinnamon Buns

Quick 45 Minute Cinnamon Rolls

This is the only cinnamon bun recipe you will ever need!

These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes.

And no, they are not made with pre-made or canned dough.

The dough is made completely from scratch and rises super fast thanks to my oven proofing method.

You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 fahrenheit degree oven.

They will rise in just 20 minutes and are then ready for baking.

You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it!

 The result is soft and fluffy cinnamon rolls that are out of this world.

Top with my easy glaze and enjoy these warm rolls right out of the oven!

What you need to make Quick 45 Minute Cinnamon Rolls

Dough:

  • Flour:
  • Sugar:
  • Salt:
  • Instant Yeast:
  • Water:
  • Milk:
  • Unsalted Butter: 
  • Large Egg:

Filling:

  • Butter:
  • Cinnamon:
  • Brown Sugar:

Glaze: 

  • Powdered Sugar:
  • Vanilla Extract: 
  • Milk: 

How to Make Quick 45 Minute Cinnamon Rolls

To Make dough:

  • In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
  • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:

  • After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
  • TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze:

  • Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Steps to making 45 minute cinnamon rolls.

Tips for Making Quick 45 Minute Cinnamon Rolls

  • Liquids: Any liquid, like water or milk should all be warm to keep the yeast active.
  • Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit, once it reaches 200 degrees F. turn the oven off and let the dough rise in the oven.
  • Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well and your cinnamon rolls may turn out flat.
  • Proof the yeast: You can proof the yeast by simply adding water, yeast and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming discard that yeast mixture. Your cinnamon rolls will not rise.
  • Filling Variations: Try pumpkin pie spice to the mixture or using fruit fillings to add a little more flavoring.
  • Rolling Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
  • Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
  • Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
  • Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavors to your cinnamon rolls.
  • Frosting: Let your cinnamon rolls cool for a couple of minutes but it is best to frost while they are hot and the frosting can melt on them into each of the layers.
  • Baking Rolls: When baking the cinnamon rolls, leave more space between each of the rolls for the rolls to expand and become rounder.
  • Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on dough cycle. Once it is done let the dough rise for another 10 to 15 minutes the follow along with the next instruction steps in the recipe.

Frequently Asked Questions:

  • What type of yeast do you use when making quick 45 minute cinnamon rolls? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quick enough compared to the high active yeast.
  • What flour is best to use when making this cinnamon roll recipe? All-Purpose flour is best for baking. If you need to use bread flour or a gluten free flour that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
  • Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the winter time, you may need a little more time rising the dough since it is colder than normal. To help, place in the oven, by a window with sunlight or simply give them a little more time than an hour.
  • What do you do if cinnamon roll dough is too sticky? Add a tablespoon of flour until it is no longer sticky on your fingers.
  • How big do 45 minute cinnamon rolls get after baking? Let your rolls rise until they are a little bigger than the size of your palm or baseball.
  • How do you know when cinnamon rolls are done baking? When the center, cinnamon roll is fully baked that is a good indicator that the pan is also done baking. You can always use a toothpick or knife to see if the dough is sticky and raw looking. If so, continue baking for another 10 minutes watching it closely not to over bake.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Do these quick 45 minute cinnamon rolls have to be refrigerated? Not at all. Storing the refrigerator will last a few days longer but not necessary. These cinnamon rolls will store well in an airtight container or wrap plastic wrap around them individually. Store at room temperature for about 3 to 5 days in a cool area.

Quick Cinnamon Buns Storing Quick 45 Minute Cinnamon Rolls

More Delicious Cinnamon Recipes to try:

Quick Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

  • 2 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup water
  • 1/4 cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

Filling:

  • 1/4 cup 1/2 stick unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • 1/4 cup brown sugar

Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee

To Make dough:

  1. In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

  2. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:

  1. After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.

  2. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze:

  1. Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Updated on December 23, 2019

Original Post on May 25, 2016

 

Save

Quick 45 Minute Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

Fluffy and soft cinnamon rolls taste even better than Cinnabon and are ready in just 45 minutes! Try this Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze, Quick and Easy Cinnamon Rolls or Caramel Apple Cinnamon Rolls.

Quick Cinnamon Buns

Quick 45 Minute Cinnamon Rolls

This is the only cinnamon bun recipe you will ever need!

These cinnamon rolls are Incredibly soft and fluffy and ready in just 45 minutes.

And no, they are not made with pre-made or canned dough.

The dough is made completely from scratch and rises super fast thanks to my oven proofing method.

You basically make the dough and let it rest for just 5 minutes then roll and cut the cinnamon rolls and let them rise in a warm pre-heated 200 fahrenheit degree oven.

They will rise in just 20 minutes and are then ready for baking.

You then turn on the oven to 375F and bake for 15 minutes and that’s pretty much it!

 The result is soft and fluffy cinnamon rolls that are out of this world.

Top with my easy glaze and enjoy these warm rolls right out of the oven!

What you need to make Quick 45 Minute Cinnamon Rolls

Dough:

  • Flour:
  • Sugar:
  • Salt:
  • Instant Yeast:
  • Water:
  • Milk:
  • Unsalted Butter: 
  • Large Egg:

Filling:

  • Butter:
  • Cinnamon:
  • Brown Sugar:

Glaze: 

  • Powdered Sugar:
  • Vanilla Extract: 
  • Milk: 

How to Make Quick 45 Minute Cinnamon Rolls

To Make dough:

  • In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.
  • Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:

  • After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.
  • TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze:

  • Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Steps to making 45 minute cinnamon rolls.

Tips for Making Quick 45 Minute Cinnamon Rolls

  • Liquids: Any liquid, like water or milk should all be warm to keep the yeast active.
  • Rising the dough: For a quicker rise, turn the oven to 200 degrees Fahrenheit, once it reaches 200 degrees F. turn the oven off and let the dough rise in the oven.
  • Yeast: It is best to use active dry yeast. You will want to make sure it is fresh too. If it is old, it doesn’t work as well and your cinnamon rolls may turn out flat.
  • Proof the yeast: You can proof the yeast by simply adding water, yeast and sugar to it. You can tell good yeast by it being foamy after dissolving in the mixture. If it is not foaming discard that yeast mixture. Your cinnamon rolls will not rise.
  • Filling Variations: Try pumpkin pie spice to the mixture or using fruit fillings to add a little more flavoring.
  • Rolling Dough: The thinner you roll out your dough, the more layers and rings it will have rolled up.
  • Rolled Dough: After the dough is rolled into a log shape, use non-flavored dental floss to help you cut the cinnamon rolls. The dental floss is a clean cut and helps the rolled dough from flattening and squishing.
  • Storing the Icing: go ahead and make the icing ahead of time if you need to. Just keep it covered in the refrigerator for up to 3 days.
  • Icing Variations: Change the flavoring on the icing by adding either almond extract or cinnamon to add a little different flavors to your cinnamon rolls.
  • Frosting: Let your cinnamon rolls cool for a couple of minutes but it is best to frost while they are hot and the frosting can melt on them into each of the layers.
  • Baking Rolls: When baking the cinnamon rolls, leave more space between each of the rolls for the rolls to expand and become rounder.
  • Using a Bread Machine: This will work in a bread machine too! Simply add all dough ingredients into the bread machine. Set the bread machine on dough cycle. Once it is done let the dough rise for another 10 to 15 minutes the follow along with the next instruction steps in the recipe.

Frequently Asked Questions:

  • What type of yeast do you use when making quick 45 minute cinnamon rolls? It is best to use high active yeast when making cinnamon rolls. Traditional yeast does not rise quick enough compared to the high active yeast.
  • What flour is best to use when making this cinnamon roll recipe? All-Purpose flour is best for baking. If you need to use bread flour or a gluten free flour that will work as well. The texture and taste may be altered a bit using anything besides All-Purpose flour.
  • Why didn’t my cinnamon rolls rise? There are a lot of variables on this question. To start, it could simply be your yeast. It may be old and expired and not functioning properly for yeast. If your liquids were not hot when combining could also dilute and kill the yeast. There may not have been enough time for them to rise. If you are baking in the winter time, you may need a little more time rising the dough since it is colder than normal. To help, place in the oven, by a window with sunlight or simply give them a little more time than an hour.
  • What do you do if cinnamon roll dough is too sticky? Add a tablespoon of flour until it is no longer sticky on your fingers.
  • How big do 45 minute cinnamon rolls get after baking? Let your rolls rise until they are a little bigger than the size of your palm or baseball.
  • How do you know when cinnamon rolls are done baking? When the center, cinnamon roll is fully baked that is a good indicator that the pan is also done baking. You can always use a toothpick or knife to see if the dough is sticky and raw looking. If so, continue baking for another 10 minutes watching it closely not to over bake.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Why do my cinnamon rolls seem to fall after baking? Kneading too much can cause the cinnamon rolls to fall apart after baking. I like to use a mixer to do most of the work and prevent me from over kneading the dough.
  • Do these quick 45 minute cinnamon rolls have to be refrigerated? Not at all. Storing the refrigerator will last a few days longer but not necessary. These cinnamon rolls will store well in an airtight container or wrap plastic wrap around them individually. Store at room temperature for about 3 to 5 days in a cool area.

Quick Cinnamon Buns Storing Quick 45 Minute Cinnamon Rolls

More Delicious Cinnamon Recipes to try:

Quick Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls

Quick 45 Minute Cinnamon Rolls is made with homemade dough, filled with ground cinnamon and a brown sugar mixture rolled and baked in less than an hour. Drizzle a sweet glaze over top making this the VERY BEST holiday breakfast!

  • 2 3/4 cups all-purpose flour
  • 3 Tablespoons granulated sugar
  • 1 teaspoon salt
  • 1 package instant yeast (1 packet = 2 and 1/4 teaspoons)
  • 1/2 cup water
  • 1/4 cup milk
  • 2 Tablespoons unsalted butter
  • 1 large egg

Filling:

  • 1/4 cup 1/2 stick unsalted butter, softened to room temperature
  • 2 Tablespoons ground cinnamon
  • 1/4 cup brown sugar

Glaze:

  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 2-3 Tablespoons milk or coffee

To Make dough:

  1. In a large bowl, mix the flour, the sugar, salt, and yeast together until evenly dispersed. Set aside. In a small microwavable bowl, heat the water, milk, and butter together in the microwave until the butter is melted (about 30-45 seconds). Stir the butter mixture into the flour mixture. Add the egg and knead with hand or with stand mixer for 3-4 minutes or until the dough is no longer sticky. Place in a lightly greased bowl and let rest for about 5 minutes.

  2. Preheat the oven to 200 degrees and turn off after 10 minutes or just before placing rolls in oven.

To Make Filling:

  1. After the dough has rested for 5 minutes, roll it out in a 15×9 inch rectangle. Spread the softened butter on top. Mix together the cinnamon and sugar and sprinkle it all over the dough. Roll up the dough tightly and cut into 9 (large) even piece. Place in a lightly greased 9-inch or square pan (or cut into 12 small pieces and place in a 9×13 pan) and lightly cover with aluminum foil or plastic wrap.

  2. TURN OFF the oven and place the cinnamon buns in the oven to rise for 20 minutes. Keep the buns in the oven (REMOVE THE FOIL OR PLASTIC) and turn on the oven to 375F. Bake the cinnamon rolls for 15-20 minutes or until golden. Remove from oven and top with glaze.

To make glaze:

  1. Mix the powdered sugar, vanilla and 2 Tablespoons milk together until smooth and lump free. Drizzle over warm rolls.

Updated on December 23, 2019

Original Post on May 25, 2016

 

Save

Chocolate Crinkle Cookies

Chocolate crinkle cookies on a wire grate

Chocolate Crinkle Cookies are classic chocolate cookies that kids of all ages will love. This particular recipe is enhanced with brown butter to give it a more complex flavor that takes these cookies from good to great!

Chocolate is definitely my flavor of choice. If you love chocolate as I do, start your day with these Homemade Chocolate Crepes for breakfast, with a mug of delicious Cookies and Cream Hot Chocolate on the side, and end your day with a sweet little something like these Chocolate Snowball Cookies.

Chocolate crinkle cookies on a wire grate

Chocolate Crinkle Cookies

I just love the contrast of the dark chocolate cookies and the snowy white crust of powdered sugar on these chocolate crinkle cookies. The signature crinkles make these cookies look like snow-capped mountains, a perfect scene of a white winter holiday.

What you need to make chocolate crinkle cookies

The wet ingredients:

  • Butter – you may see some chocolate crinkles recipes calling for oil but I prefer butter for taste. In fact, this recipe uses brown butter to enhance the cookie flavor ever further.
  • Sugar – both granulated sugar and brown sugar are used in this recipe.
  • Egg – just one egg to bind the ingredients together.
  • Vanilla Extract – always use vanilla extract to enhance the flavor of any cookies no matter what.

The dry ingredients:

  • Flour – all-purpose flour.
  • Cocoa powder – you can use either natural or dutch-processed cocoa.
  • Salt – just a little bit of salt goes a long way to enhance the flavor of all cookies.
  • Baking soda and baking powder – for leavening.

How to make chocolate crinkle cookies

The brown butter

Brown butter is truly the secret ingredient that makes these cookies shine. It brings a toffee note that compliments the chocolate flavor and adds complexity to the final product. Making the brown butter only adds another 10 minutes to the prep time and is totally worth it.

Brown butter in a saucepan

  • Use a light color saucepan to make brown butter so you can see the color change.
  • Don’t try to speed up the process by raising the heat level, cook over medium heat or even lower if necessary to avoid scorching the butter.
  • When you can see the butter turning a caramel color and smell nutty, it is done.

The cookie dough

This chocolate cookie dough does not need to be refrigerated, but it can be refrigerated or frozen if you are making it a day or even weeks ahead to prepare for the holiday.

Rolling cookie dough in sugar then powdered sugar

  • Beat egg with butter until creamy, then add cooled brown butter and vanilla extract and continue beating until light and fluffy.
  • Sift the dry ingredients together to break up and clumps in the flour and cocoa powder. Add flour mixture to the wet ingredients, stir to form the cookie dough.
  • Divide the cookie dough with a medium cookie scoop and shape into balls. Roll in granulated sugar and then powdered sugar before baking.

Other tips for making chocolate crinkle cookies

  • Make sure to allow the brown butter to cool before making the cookie dough, you don’t want to scramble the egg by mixing in hot butter.
  • For this recipe, I like to portion the cookie dough all together and shaping them into dough balls before rolling each one in sugar. This way your hands are not covered in powdered sugar while trying to shape the next dough ball.
  • Pack the powdered sugar quite generously if you want a good layer of white crust after the cookies are baked. If you roll it too thin, the powdered sugar crust won’t be as prominent.

A stack of chocolate crinkle cookies

Storing chocolate crinkles

Store these cookies in an airtight container on your countertop for up to a week. They do not need to be refrigerated. In fact, refrigeration is not recommended since it can make the sugar coating watery.

More cookie recipes you’ll love!

A stack of chocolate crinkle cookies

Chocolate Crinkle Cookies

Chocolate Crinkle Cookies are classic chocolate cookies that kids of all ages will love. This particular recipe is enhanced with brown butter to give it a more complex flavor that takes these cookies from good to great!

Cookies

  • 4 oz unsalted butter
  • ¼ cup granulated sugar
  • ½ cup lightly packed brown sugar
  • 1 large egg (room temperature)
  • 1 teaspoon vanilla extract
  • 1 cup flour
  • ½ cup cocoa powder
  • ½ teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon kosher salt

Sugar for rolling

  • 2 tablespoon granulated sugar
  • ⅓ cup powdered sugar (sifted)
  1. To make brown butter, heat unsalted butter in a light color saucepan over medium heat. Once the butter melts, it will start getting foamy. Once the foam subsides, you’ll see clear bubbles. Continue cooking and stirring constantly to keep the butter from burning. Once the butter smells nutty and turns a caramel color, turn off the heat. This process will take about 7 – 9 minutes. Allow brown butter to cool to room temperature before using.
  2. Preheat the oven to 350°F.
  3. Add egg and sugar to a large mixing bowl or a stand mixer bowl and beat until light in color and creamy, about 2 minutes. Add cooled brown butter and vanilla extract, and continue beating until light and fluffy, another 2 minutes.
  4. In another mixing bowl, sift together flour, cocoa powder, baking soda, and baking powder, then stir in the salt. Add the flour mixture to the wet ingredients and stir until incorporated.
  5. Use a medium cookie scoop to scoop the cookie dough from the bowl, take a spatula and level off any excess cookie dough. Roll the dough into a ball with your hands. Place dough ball on a parchment-lined small baking sheet. This should yield 17 dough balls. The dough does not need to be refrigerated.
  6. Add granulated sugar and powdered sugar in two separate bowls. When ready to bake, roll the cookie dough in granulated sugar first, then in powdered sugar. Place them on another parchment-lined baking sheets about 2 inches apart. Bake for 11 – 12 minutes. Bake one tray at a time in the middle of the oven.
  7. Remove the baking sheet from the oven and place it on a wire rack to cool 5 -10 minutes before removing and placing the cookies on the wire rack themselves to cool completely.

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a creamy appetizer dip filled with soft cream cheese, shredded spinach, chopped artichokes all melted together in a cheesy mixture blend and baked hot and bubbly in a skillet that is ready for dipping. Best appetizer everyone will love this holiday season!

Dipping is my favorite kind of appetizer! If you love warm dips try this Queso Verde Corn Dip, Chicken Alfredo Dip or Insanely Delicious Hot Crab Dip.

Spinach artichoke dip with bread dipped inside it.

Spinach Artichoke Dip

Creamy, rich and thick dip that is best for parties and dipping all night long.

The hot skillet is perfect for sharing and stays nice and warm all night long.

You will love this Hot Spinach Artichoke Dip!

This is one of a kind spinach artichoke dip filled with a hidden ingredient, mayonnaise that blends so well with the all the flavors giving it an extra boost.

Friends and family will love you as they dip and eat this spinach artichoke dip.

The blended cheeses will melt in your mouth and has a subtle artichoke taste.

Bring this spinach artichoke dip to your next party or enjoy it before a nice evening dinner.

It will sure to be the comforting appetizer that everyone needs this holiday season.

What you need to make Spinach Artichoke Dip

This spinach artichoke dip comes together so smoothly and effortlessly.

Quick and easy appetizer dip that will be the rave of your next dinner party.

To make this a complete meal serve your spinach artichoke dip first, then enjoy Baked Chicken Avocado Burrito, Best Ever Ambrosia Salad and Red Velvet Brownies with Cream Cheese Frosting for dessert.

The options are endless with this spinach artichoke dip as an appetizer.

Have a party to go to?! This makes for a warm and comforting dip during game night or out with friends celebrating.

See how quickly this spinach artichoke dip disappears at your next get together during the holiday season.

  • Cream cheese: softened
  • Sour cream: add in for thickness and flavor.
  • Mayonnaise: blends well and adds a hint of flavor and creaminess.
  • Garlic cloves: minced
  • Mozzarella cheese: shredded
  • Parmesan cheese: makes this even more cheesier and adds texture.
  • Artichokes: chopped
  • Spinach: frozen and thawed

Spinach and artichoke mixed in the cheese and mayonnaise sauce.

How to make Spinach Artichoke Dip

Creamy blend of cream cheese, sour cream and mayonnaise just becomes a smooth base for adding more ingredients too.

Watch how easily this spinach artichoke dip comes together and has SO. MUCH. FLAVOR!

Simply follow the instructions and bake this in a dish. It will keep hot throughout the night.

If you notice it needs to be reheated, simply add it to a slow cooker on warm or place back in the oven on low for 5 to 10 minutes.

Friends and family will be raving about your spinach artichoke dip!

This spinach artichoke dip is perfect during the holidays, game day or nightly fun.

Try these Super Tasty Game Day Dips or Jalapeno Poppers Recipe with Bacon for more fun appetizers.

  • Cream together: Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
  • Bake and serve: Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.

Tips for making Spinach Artichoke Dip

This spinach artichoke dip is always a hit and everyone can’t stop dipping as they are gathered around.

Try my Skinny Three cheese Spinach Artichoke Dip for a lighter way of enjoying this delicious spinach artichoke dip.

Fresh, frozen or canned spinach will work great for this spinach artichoke dip recipe.

Artichoke hearts are best and easiest from a can.

Make this spinach artichoke dip as easy as you would like or more fresh flavors too!

This is a very simple and straightforward appetizer or dip for your next get together.

Enjoy these tips and variations to help you make the best spinach artichoke dip.

  • Frozen spinach: Thawing your spinach is best for this spinach artichoke dip. Once it is thawed, remove as much water/liquid from the spinach. You can squeeze the spinach in your hands or use a paper towel to squeeze it out. Frozen pieces of spinach will be long and stringy, simply chop it up the best you can.
  • Fresh spinach: You can use fresh spinach in this dip. Just make sure it is cooked before adding it to the mixture and then chop it up into pieces you prefer.
  • Canned spinach: I have not tried canned spinach but it can be used. You will want to drain it and also remove any extra liquid.
  • Artichokes: Jarred marinated artichoke hearts are great to use as well for more flavoring. If you would like a fresh artichoke, remove the prickly outside parts on the artichoke then chop it up.
  • Cheese: Substitute the cheese for Monterey Jack or fontina cheese for different flavoring.
  • Seasoning and spices: Add in garlic powder or for a spicy hot spinach artichoke dip try adding in red pepper flakes.
  • Slow cooker: To keep this spinach artichoke dip warm add it to a slow cooker on warm, stirring it occasionally.

What to serve with Spinach Artichoke Dip

Options are endless with this spinach artichoke dip.

So many ways to dip in and enjoy.

The thicker and bigger the cracker, chips or bread is, the better.

The more you can add, the better!

Try these variations of ways to serve with your spinach artichoke dip and watch it disappear quickly.

  • Crackers: Ritz, CLUB crackers or wheat thins are great for dipping.
  • Chips: Tortilla chips or pita chips are always easiest.
  • Bread: French bread, baguette bread or pita bread are soft and comforting.
  • Vegetables: cucumbers, bell peppers, carrots or celery all have a great crunch.
  • Pretzels: bigger, flatter pretzels are best and thick to dip with.

Spinach artichoke dip with bread dipped in it.

Storing Spinach Artichoke Dip

Making spinach artichoke dip is simple and easy to make.

It is perfect for making ahead and reheating if needed.

I love to make this ahead and let the flavors sit and continue to blend together even more.

Enjoy this delicious spinach artichoke dip with friends and family at your next party or have it as dinner appetizer.

It is so quick and easy to make that you don’t need to make ahead but here are some ways of storing and warming up this spinach and artichoke dip.

  • Making ahead before cooking: This will work well for making before your party. Simply mix all ingredients together following the instructions. Place in your skillet or pan for baking. Cover tightly and store in the refrigerator up to 8 hours. Once you are ready to bake, add a few extra minutes and bake according to directions.
  • Can you make spinach artichoke dip ahead? Yes, totally a great dip to make ahead of time. Follow the instructions to the spinach artichoke dip recipe. After baking the spinach artichoke dip let cool completely. Once it is cooled either tightly cover it with wrap or add it to another air tight container to store in the refrigerator. It will sit in the refrigerator for 2 to 3 days.
  • Can you freeze spinach artichoke dip? Yes! But not recommended with the cheeses and cream cheese, mayonnaise mixture. If you are wanting to be frozen simply follow the instructions to cooking it. Let cool and add it to an airtight container or ziplock bag. Freeze laying flat for up to 1 month. When ready to reheat, let thaw overnight in the refrigerator. It may be a bit watery from the water and dew left over top the spinach artichoke dip. Simply use a paper towel and remove the water access. Reheat in the oven, stove top, microwave or in a slow cooker.
  • Warming up: When ready to reheat, add it to an oven safe pan and reheat it until it is nice and bubbly hot or warm up slowly in a slow cooker on low or warm setting. You can also reheat over the stove top on low stirring occasionally until it is warm to the touch.

More delicious appetizer recipes

Spinach artichoke dip with bread

Hot Spinach Artichoke Dip

Hot Spinach Artichoke Dip is a creamy appetizer dip filled with soft cream cheese, shredded spinach, chopped artichokes all melted together in a cheesy mixture blend and baked hot and bubbly in a skillet that is ready for dipping. Best appetizer everyone will love this holiday season!

  • 8 ounce cream cheese (softened)
  • 1/2 cup sour cream
  • 1/4 cup mayonnaise
  • 3 garlic cloves (minced)
  • 1/2 cup mozzarella cheese (shredded)
  • 1 cup Parmesan Cheese (grated)
  • 1 14 ounce can Artichokes (chopped)
  • 6 ounce frozen spinach (thawed)
  1. Preheat oven to 400 degrees. In a medium sized bowl add the cream cheese, sour cream, and mayonnaise and mix until incorporated. Add the garlic, mozzarella cheese, parmesan, artichokes and spinach.
  2. Spread the mixture evenly into a 1 quart baking dish. Bake for 15-20 minutes or until it is heated throughout and bubbly. Serve warm with sliced baguette or crackers.

Easy Hollandaise Sauce

Hollandaise Sauce is the perfect accompaniment to asparagus or Eggs Benedict is easy and quick to make with an immersion blender!

Love brunch/breakfast recipes? Try The Best Breakfast CasseroleIncredible Blueberry Buttermilk Breakfast CakeBreakfast Tacos, or Sausage Mushroom Breakfast Bake.

Hollandaise Sauce

Hollandaise Sauce

Hi! Natasha here from Salt & Lavender. Everyone knows of hollandaise sauce, but have you ever tried making it at home? I admit it can be kinda tricky to do it the traditional way (using a double boiler and a lot of elbow grease), so I wanted to help you perfect a more simple method using a stick/immersion blender. Basically, you slowly pour the butter in as the blender’s motor is running, and that plus the egg yolk creates an emulsion. It’s very similar to preparing homemade mayo! Pretty magical, really. And fairly foolproof.

The idea to use my immersion blender came to me when I had too small of a quantity to make this recipe in my Vitamix. With a little bit of experimenting, I was able to get the sauce a nice, thick consistency. Feel free to adjust the lemon juice, salt, and pepper quantities at the end to achieve the perfect flavor for your taste buds!

Oh, if you’re wondering what the difference between hollandaise sauce and béarnaise sauce is, béarnaise sauce is nearly identical, but it’s typically dressed up with some shallots and tarragon to give it a different flavor.

Hollandaise sauce over asparagus

How to make Hollandaise sauce

  1. Melt the butter;
  2. Separate the egg yolks from the whites;
  3. Add yolks, lemon juice, cayenne pepper, and salt & pepper to a blending cup/container;
  4. Slowly stream in the melted butter while blending with the immersion blender.

Hollandaise in a blender

Can I make hollandaise with a regular blender?

I first tried making this recipe in my Vitamix blender, and it can be done but needs some tweaks. If you do have a large blender like a Vitamix, I recommend doubling the recipe. There simply wasn’t enough in the blender for it to reach the blades the first time I attempted this. It would work in a smaller blender. Just drizzle the butter in the same way with the motor running.

How to separate eggs easily

Place two small bowls in front of you – one for the yolks and one for the whites. Crack the egg carefully and transfer the yolk between the two sides of the eggshell until the whites are separated out. If the yolk falls into the bowl with the whites, simply use the half shell to pick it up and put it in the correct bowl.

You can reserve the egg whites for other purposes (like an omelette!).

How to reheat hollandaise sauce

Gently reheat it in the microwave in short intervals (like 10-15 seconds) and stir in between.

Hollandaise sauce recipe notes & tips:

  • All hollandaise sauce recipes contain a similar ratio of ingredients, but I found that using large eggs that are room temperature makes for a better result.
  • Be careful that the butter isn’t boiling – that will scramble the eggs. I like to melt the butter first and let it sit a bit while I do the other prep. You want it to be hot but not scalding.
  • Sauce too thick? Add more lemon juice or a little water.
  • If you’re worried about eating raw egg yolks, buy pasteurized eggs.

Other homemade sauces/dressings you’ll love:

Hollandaise sauce over asparagus

Easy Hollandaise Sauce

Hollandaise Sauce – the perfect accompaniment to asparagus or Eggs Benedict is easy and quick to make with an immersion blender!

  • 3 large egg yolks
  • 1 teaspoon lemon juice
  • 1/2 cup butter ((1 stick))
  • 1/4 teaspoon salt
  • Pinch cayenne pepper
  1. Melt the butter. I do this in a measuring cup in the microwave. You can also do it in a small saucepan.

  2. Separate the egg yolks and add them to a container that just fits the head of the immersion blender (use the blending cup your immersion blender may have come with or a mason jar).

  3. Add the lemon juice, salt, and cayenne pepper to the container. Position the immersion blender in the container.

  4. Slowly stream in the butter while constantly blending. Make sure to gently move the blender up/down/around to ensure even blending. This should take around 30 seconds – 1 minute.

  5. Give it a quick taste and add more salt/pepper/lemon if necessary. Serve the sauce warm.

  • Makes about 1 cup (feeds approximately 6 people but will depend on how much people eat).
  • If you’re worried about eating raw egg yolks, buy pasteurized eggs. The hot butter will cook the eggs a bit (but we don’t want it too hot or they will scramble). 
  • Please see blog post for more tips/tricks on how to successfully make this sauce!

Creamy Scalloped Potatoes

Scalloped Potatoes are thinly sliced layered potatoes are baked in a creamy, garlic and herb sauce, making them tender and flavorful. Easy to make these are the perfect side dish to any meal! 

If you’re in need of an easy side dish that is sure to impress then this is the recipe for you! These thinly sliced potatoes bake up extra creamy. The entire dish is so flavorful thanks to the addition of garlic and herbs. Serve this alongside the Garlic and Herb Prime Rib, Beef Tenderloin, Beef Wellington, or this Classic Honey Glazed Ham.

Scalloped potatoes in a pan

Scalloped Potatoes

Potatoes are basically side dish magic. They can do so many things. And no matter how you make them, they usually end up being the highlight of the meal. These scalloped potatoes are no different. This recipe is easy to make and only needs a handful of ingredients. These potatoes are:

  • easy to make
  • tender
  • creamy
  • flavorful
  • satisfying

How to make Scalloped Potatoes:

  1. Slice the potatoes to a 1/4 inch thickness.
  2. Combine the milk and cream in a large pot or Dutch Oven. Whisk in the salt, white pepper, and add in the garlic and herbs. Heat over medium/low heat. We don’t want to bring to a boil, but we want to heat it through.
  3. Add the potatoes to the pot and milk mixture. There won’t be enough cream to cover all of the potatoes. And that’s how we want it. Carefully stir the potatoes around so that they all get their chance to swim in the warm cream. This is going to help make sure our potatoes are soaked in the cream mixture, and helps all of our ingredients be at the same temperature when we start baking.  Continue heating the potatoes in the cream for about 5-7 minutes.
  4. Spoon the potatoes out and layer into a glass or ceramic baking dish. Remove the herbs from the cream and pour the cream over the potatoes.
  5. Top with cheese…if you want. Not required.
  6. Bake uncovered in the oven for 50-60 minutes until the potatoes are all fork tender and the top is golden brown.
  7. Remove from the oven and let sit about 10 minutes before serving.

sauce for scalloped potatoes and bayleaves

Sliced potatoes in a pan with the sauce

Scalloped Potatoes vs. Potatoes Au Gratin

They’re actually different. Although, most people will use the terms interchangeably. Scalloped potatoes are traditionally sliced thinner, about 1/8th of an inch thick. Potatoes Au Gratin will have a thicker slice of 1/4 inch. Scalloped potatoes are cooked in a cream sauce. While potatoes au gratin are cooked in a cream sauce and layered with cheese. If you’re pro-cheese like me, then by all means, add cheese to your scalloped potatoes and call them whatever you want. 

In fact, we’ll be putting some fresh grated parmesan on these potatoes. Cheese and creamy potatoes just go together too perfectly.

What potatoes are best? 

Russet potatoes or Yukon Gold potatoes are great choices for making scalloped potatoes. The reason behind that is the starches. This is going to help the sauce thicken and become velvety smooth during baking. Russets have the most starch, Yukon Golds come in close behind. The Yukon Golds themselves bake up a bit creamier than the Russets, but the sauce itself might be a bit thinner. It’s all about what you prefer. 

Sliced potatoes with sauce over top.

The best way to slice the potatoes:

The potatoes need to be sliced nice and thin. It’s also important that they are all cut to the same width. If you have some thick slices and some thin slices, the potatoes will bake unevenly. The thicker slices won’t be cooked through and the thinner slices could cook too much and turn into mashed potatoes. 

  • Sharp knife: make sure your knife is nice and sharp and you can slice the potatoes easily. 
  • Mandolin: if you have one of these on hand it will make the slicing process fly by quickly, just be careful with your fingers. 

Can I substitute another milk or not use the cream? 

No. The reason that cream is used in combination with the whole milk is that you need a high fat content. Otherwise, when baked, the milk will curdle and separate. Using cream prevents the curdling from taking place.

Other Potato Recipes:

Scalloped potatoes on a spoon.

 

Creamy Scalloped Potatoes

Scalloped Potatoes. These thinly sliced potatoes are baked in a creamy, garlic and herb sauce, making them tender and flavorful. Easy to make these are the perfect side dish to any meal! 

  • 3 pounds Yukon Gold or Russet Potatoes
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1 1/2 tsp salt
  • 1/2 tsp white ground pepper
  • 1 bayleaf
  • 2 sprigs fresh thyme
  • 3 cloves garlic (minced)
  • 1 cup parmesan cheese (freshly grated)
  1. Preheat oven to 350 ℉. Spray a 2 quart glass or ceramic baking dish with non stick cooking spray and set aside.

  2. Clean and dry the potatoes. Slice the potatoes evenly into 1/4 inch slices. You can peel the potatoes if you prefer before slicing, but it's not required.

  3. In a large pot or dutch oven add the milk, cream, salt and white pepper. Stir to combine.

  4. Add in the bayleaf, fresh thyme and garlic. Stir. Heat over medium/low heat just to heat the milk, not to bring to a boil.

  5. Add in the potatoes. There isn't enough cream to cover the potatoes. Carefully stir so that all of the potatoes are able to be warmed in the milk mixture.

  6. Using a slotted spoon remove the potatoes from the cream and lay in the baking dish in even layers.

  7. Pour the cream over the top of the potatoes.

  8. Top with shredded parmesan cheese.

  9. Bake for 50-60 minutes uncovered at 350℉ until the potatoes are fork tender and the top is golden.

  10. Remove from the oven and allow the dish to sit for at least 10 minutes prior to serving, this allows time for the cream to thicken slightly while cooling.

 

Sausage Mushroom Breakfast Bake

Sausage Mushroom Breakfast Bake is a blend of sautéed smoked sausage and fresh vegetables, added to a scrambled egg mixture then baked in less that 30 minutes. This breakfast bake is perfect for the holidays! 

Breakfast for the holidays is one of my favorite traditions! If you love breakfast casseroles as much as I do, try The Best Breakfast Casserole, Tator Tot Breakfast Casserole or Slow Cooker Breakfast Casserole.

Sausage Mushroom Breakfast bake in a pan

Sausage Mushroom Breakfast Bake

Eckrich Smoked Sausage is naturally hardwood smoked and crafted with just the right blend of spices for a truly rich, savory taste.

Their bun-length smoked sausage links are the perfect addition to any tailgate, cookout or family meal.

Between hosting out-of-town guests and whipping up snacks for unexpected visitors, it may feel like the holiday season calls for non-stop entertaining and time spent in the kitchen, but that doesn’t mean it can’t be fun or done without help.

Eckrich is here to not only equip you with inspiration, but also great quality products that are delicious and simple to cook with.

Holidays are meant for spending time with loved ones and creating memories that last a lifetime, and is there really a better way to connect than over food?

Not just eating it, but making it too!

Take the stress out of holiday cooking by incorporating Eckrich’s versatile and fool-proof products in traditional family recipes you have on-hand.

Mix this year up by getting all generations.

From your tiny chefs, to the ones that inspired you.

In the kitchen and rediscovering and revamping traditional dishes with a fun new twist.

From their naturally hardwood smoked sausage crafted with just the right blend of spices to top quality deli meats that are 100% gluten-free, Eckrich products are versatile, easy to cook with, and guaranteed crowd-pleasers.

They’re the perfect solution to take the burden off of the chef’s shoulders this holiday season.

Plus, they come in delicious flavors and varieties like Original Skinless Smoked Sausage Rope, Jalapeno & Cheddar Smoked Sausage Links, Ham Off The Bone, and Hard Salami.

For recipe inspiration, product information, and where to buy, visit www.Eckrich.com.

Who is Eckrich?

Peter Eckrich arrived in America at the age of 17, eager to seek his fortune. In 1894, he opened a small meat market in Fort Wayne, Indiana.

There he created many of the sausages he enjoyed growing up in Germany.

Peter took great pride in his craft. His dedication paid off.

The business grew and before long, Peter had opened up a second shop as well as a plant to supply his growing wholesale business.

By 1932, Eckrich meats were nationally recognized for their great taste and supreme quality.

Through it all, these things have never changed.

The craftsmanship. The care. The pride. It’s as strong in our company today as it was in Peter Eckrich’s little Indiana shop, 120 years ago.

Eckrich jalapeno & Cheddar smoked sausage packet

What you need for Sausage Mushroom Breakfast Bake

I love the simplicity of this delicious and flavorful Sausage Mushroom Breakfast Bake recipe.

It is ready in less than 30 minutes and the preparation is simple with the help of family members in the kitchen and the holidays are all about spending time together.

Older ones can easily help cut and prepare the vegetables while little ones set the table.

It makes for a great morning making memories together in the kitchen.

This Sausage Mushroom Breakfast Bake is simple, easy and full of flavor!

  • Eckrich Jalapeno & Cheddar Smoked Sausage: cut into chunks
  • Olive oil: best for sautéing the vegetables
  • Onion: small in size and diced
  • Red pepper: diced
  • Mushroom: sliced 
  • Garlic cloves: minced
  • Spinach: chopped
  • Eggs: beaten and scrambled 
  • Salt and pepper: to taste.

Eckrich jalapeno & cheddar smoked sausage package and cut up sausage next to it.

How to make Sausage Mushroom Breakfast Bake

This dish comes together quickly and easily in just minutes.

Preparing the fresh vegetables, Smoked Sausage and adding in eggs with the breakfast bake makes for a complete meal.

Eckrich Jalapeno & Cheddar Smoked Sausage are made with the perfect blend of spices and high quality ingredients that cooks up so well in this recipe.

This tried and true Sausage Mushroom Breakfast Bake is a true breakfast dish that will please your whole family!

Full of flavor, this recipe is just what your morning needs this holiday season.

Share this Sausage Mushroom Breakfast Bake recipe with those you love gathered around the table on Christmas morning.

  • Prepare pan: Preheat oven to 350 F and spray a 9×13 inch pan with non stick spray.
  • Sauté vegetables: In a medium sized skillet, over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and smoked sausage and cook until heated through.
  • Layer vegetables in the pan: Spread evenly on the bottom of the 9×13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

Variations when making sausage mushroom breakfast bake

There are so many fun ways to add in vegetables or substitute them for others when making this sausage mushroom breakfast bake recipe.

Hosting family and friends during the holidays is easier with Eckrich, knowing there are options for everyone with their wide array of products.  

Help make your breakfast bake loved by all this holiday season by using any of their flavors or varieties and add in or substitute just the right ingredients to make this even more flavorful.

Here are some variations to help with this Ssausage Mmushroom Bbreakfast Bbake:. 

  • Vegetables: different coloreds bell peppers, kale, tomatoes (fresh or canned), broccoli, or water chestnuts  are great add ins.
  • Cream: to make this richer in flavor, add in 1/4 cup of half & half with your eggs. 
  • Cheese: Swiss cheese, Colby jack, or mozzarella would work well and melt perfectly in this breakfast bake.
  • Spicy: need a little heat of flavor. Try adding 1/4 teaspoon of red pepper flakes, green chilies, or green onions.
  • Potatoes: make this a heartier meal with shredded, diced, or frozen potatoes. Sausage mushroom breakfast bake process photos of making it.

Tips for making Sausage Mushroom Breakfast Bake

This Sausage Mushroom Breakfast Bake is one- of- a-kind with help from Eckrich. .

Their Eckrich Jalapeño & Cheddar Smoked Sausage Links have amazing flavor and adds to this breakfast bake perfectly. 

The smoked sausage is tender and juicy, and leaves this breakfast bake thick and flavorful.

With the help of these few tips, your Sausage Mushroom Breakfast Bake recipe will be amazing, and your family will be raving about it all through the holiday week! 

  • Fresh or frozen vegetables: It is easier to make this with raw, fresh vegetables. They will cook more evenly when being sautéed and then baked in the oven.
  • Whisk eggs: Thoroughly whisk your eggs into a separate bowl before adding them to the pan. 
  • Covering the breakfast bake: Make sure to cover the pan when baking to ensure this cooks evenly. 
  • How to know when it is done: Once the outside edges become golden brown and the egg mixture in the middle is firm ( check by rocking the pan), Use a toothpick or knife to check if it is completely cooked through. You can also use a thermometer to check to see if it has reached 165 F.  

Sausage mushroom breakfast bake baked in a casserole pan.

Storing sausage mushroom breakfast bake

Great for make ahead days during the holiday season. 

Even making two or three pans to be sure there is enough for everyone is a great idea. 

This dishIt stores well in the refrigerator, as well as the freezer if needed. 

  • Making ahead of time: Simply follow the instructions until you are ready to bake. Cover with aluminum foil or lid and place in your refrigerator. When you are ready to bake, simply take it out of the refrigerator and bake it according to the instructions. This can sit in the refrigerator for up to 2 days.
  • Can you freeze this recipe? Yes, this is perfect for freezing. After the bake has completely cooled down, place in an airtight container or ziplock bag. Lay flat in your freezer for up to 1 month. When ready to warm up, place on baking sheet frozen and bake until warmed through, about 20 to 25 minutes.
  • Warming up leftovers: To reheat, add it to the microwave or bake covered in the oven. Checking it occasionally until it has been warmed through.

Sausage mushroom breakfast bake sliced into pieces and ready to serve.

More delicious breakfast recipes

Sausage mushroom breakfast bake served on a plate.

Sausage Mushroom Breakfast Bake

Sausage Mushroom Breakfast Bake is a blend of sautéed smoked sausage and fresh vegetables, that isadded to a scrambled egg mixture, then baked in less than 30 minutes.

  • 7 ounces Eckrich Jalapeño & Cheddar Smoked Sausage Links (diced)
  • 2 Tablespoons Olive Oil
  • 1 small onion (diced)
  • 1 red pepper (diced)
  • 8 ounce mushrooms sliced
  • 3 garlic cloves (minced)
  • 2 Cups spinach (chopped)
  • 12 eggs (beaten)
  • salt and pepper
  1. Preheat oven to 350 degrees and spray a 9×13 inch pan with non stick spray. In a medium sized skillet over medium high heat add the onion and pepper and sauté for 2-3 minutes until almost tender. Add in the mushrooms and garlic and continue to sauté for 2 minutes. Add spinach and sausage and cook until heated through.
  2. Spread evenly on the bottom of the 9×13 inch pan. Pour the eggs on top of the sausage mixture. Bake for 25-30 minutes or until eggs are cooked throughout.

Eckrich Jalapeno & cheddar smoked sausage package laying next to the sausage mushroom breakfast bake on a plate.

 

Mashed Cauliflower

Mashed Cauliflower is smooth, creamy, and light. It’s the perfect side dish if you’re looking to for something low in carbohydrates and calories. You won’t even miss potatoes with this flavorful mash. 

Whether you’re in need of a low carb side or just want a delicious creamy dish, this Mashed Cauliflower is for you! They’re just as yummy as mashed potatoes. Pair them with Garlic Butter Herb Prime Rib, Beef Tenderloin, or Lemon Garlic Butter Flank Steak with Mushrooms.

Mashed cauliflower in a bowl

Mashed Cauliflower

Mashed Cauliflower is so flavorful and even easier to whip up than mashed potatoes. No peeling! If you’re making these to follow a diet or just to enjoy cauliflower, you won’t miss potatoes one bit.

mashed cauliflower in a pot

How to make Mashed Cauliflower?

  • Fill a 4-quart pot with 2 inches of water and bring to a boil. Add in the cauliflower florets, cover, and cook 6-8 minutes until tender. Pour in a colander to drain.
  • Use the same pot to melt the butter over medium heat. Add the garlic and cook 30-60 seconds until fragrant. Remove pan from heat.
  • Add the cauliflower back to the pot along with the Parmesan cheese and salt & pepper. Use a hand blender to mash the cauliflower. (If you don’t have one, use a regular blender, working in batches.)
  • Transfer mash to a serving bowl and garnish with extra melted butter and Parmesan cheese.

Cauliflower and Cauliflower shredded

What can I add to mashed Cauliflower?

  • Garlic– This gives it a punch of flavor that pairs perfectly with the cauliflower.
  • Parmesan Cheese– This adds a strong nutty cheese flavor which tastes delicious in classic mashed potatoes and this mashed cauliflower.
  • Butter– This allows you to cook the garlic to allow it to release its flavor. It also adds rich and creaminess to the mash. Salted or unsalted can be used.

Does Mashed Cauliflower taste the same as Mashed Potatoes?

Exactly the same? No. But pretty close. The texture is smooth and creamy but a little bit lighter. Yes, it tastes like cauliflower but the addition of garlic and Parmesan help it taste similar to your favorite mashed potatoes.

Cauliflower being mashed up in a pot

How to make Mashed Cauliflower creamy?

Let the cauliflower steam off. After cooking the cauliflower, drain it in a colander in the sink while melting the butter and cooking the garlic. Allowing the cauliflower to sit and let the steam escape will prevent your mash from being watery.

For extra creamy mash, add in a little cream cheese or sour cream.

Looking for more healthy side dish recipes? Enjoy these:

Mashed cauliflower in a bowl with butter on top

Mashed Cauliflower

Mashed Cauliflower is smooth, creamy, and light. It's the perfect side dish if you're looking to for something low in carbohydrates and calories. You won't even miss potatoes with this flavorful mash. 

  • 1 head cauliflower (cut into florets)
  • 2 tablespoons butter
  • 4 cloves garlic (crushed)
  • 1/3 cup Parmesan cheese (grated)
  • salt & pepper (to taste)
  1. Fill a 4 quart pot with 2 inches of water and bring to a boil. Add in the cauliflower florets, cover, and cook 6-8 minutes until tender. Pour in a colander to drain.
  2. Use the same pot to melt the butter over medium heat. Add the garlic and cook 30-60 seconds until fragrant. Remove pan from heat.
  3. Add the cauliflower back to the pot along with the Parmesan cheese and salt & pepper. Use a hand blender to mash the cauliflower. (If you don’t have one, use a regular blender, working in batches.)
  4. Transfer mash to a serving bowl and garnish with extra melted butter and Parmesan cheese.

Cherry Almond Cream Cheese Breakfast Braid

Cherry Almond Cream Cheese Breakfast Braid is a sweet and savory, premium cherry filled crescent roll baked golden brown with an almond glaze drizzled over topped and garnished with almonds. This holiday breakfast will become a favorite!

Sweet and savory breakfast makes the holidays more delicious! If you love sweet breakfast recipes try this Caramel Apple French Toast Casserole, Blueberry Pie Muffin Bread with a Lemon Glaze or Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze.

Cherry almond cream cheese breakfast braid

Cherry Almond Cream Cheese Breakfast Braid

Sweet and savory cherry almond cream cheese breakfast braid is a show stopper!

Waking up to this baking in the oven is pure happiness.

The rich smell in your home, the warm almond glaze drizzled across and topped with a soft crunch texture is pure perfection.

Cherry fruit filling from Lucky Leaf is just what you need to stuff your breakfast braid with.

Pulling this cherry almond cream cheese breakfast braid out of the oven is heavenly.

Seeing the cherry fruit filling over flowing will make everyones mouth water.

I love the rich flavors this Lucky Leaf has to offer on their fruit fillings.

You can’t go wrong adding any flavor to this breakfast braid recipe.

Impress your family with this sweet and savory breakfast braid this holiday season.

Cherry almond cream cheese breakfast braid

What you need to make cherry almond cream cheese breakfast braid

Lucky Leaf Premium Cherry Fruit Filling is loaded with more fruit than regular cherry fruit filling.

Made from the finest blend of ripened fruit, picked at the peak of perfection; it’s the quick and easy way to make homemade desserts the whole family will enjoy.

Real fruit filling you can bake into a pie, make into a cobbler, or even just top ice cream.

This is a quick and easy recipe that is perfect for the holidays.

It can easily feed your family and it is so simple to make with simple ingredients.

Surprise them when they wake up with this sweet and savory cherry almond cream cheese breakfast braid this holiday season!

  • Crescent dough: roll out and cut
  • Cream cheese: smooth and creamy inside.
  • Sugar: added sweetness
  • Lucky Leaf Cherry Fruit Topping: thick and rich cherries that add all the flavor
  • Egg: to make the crust a golden brown.

Glaze:

This glaze is a dreamy almonds glaze that just adds that extra touch!

If you are not a fan of almond flavoring, substitute it for vanilla.

  • Powdered sugar: thicken up your glaze.
  • Milk: turns the glaze smooth and creamy.
  • Almond extract: almond flavoring.
  • Silvered almonds: garnish over top.

Lucky leaf premium cherry fruit filling and topping

What is so great about Lucky Leaf?

Lucky leaf is a grower-owned company who made its name by making high-quality easy-to-use dessert products.

Since 1949 they have stayed true to their mission of providing bakers with simple, delicious products to make baking a little easier.

We quickly realized the world was moving at a quicker pace and people slowed down making pies from scratch.

That’s when Lucky leaf decided to change and start producing ready-to-use fruit filling.

Now you can find Premium Cherry, Apple, Blueberry, Peach, Lemon, Red-Raspberry and many more in your grocery store.

Lucky leaf Moto is “make it easy, make it delicious, make it with Lucky Leaf” and I couldn’t agree more!

Steps to making cherry almond cream cheese breakfast braid

How to make cherry almond cream cheese breakfast braid

Waking up to this sweet, savory and comforting meal is just what you need to surprise your family with.

Start the day off right with this fruit filled breakfast braid this holiday season.

Lucky Leaf came to my rescue once again and out did themselves with this Premium Cherry Fruit Filling.

I can’t get enough of it! I want it in everything, over all things and even enjoy with my ice cream.

There are so many recipes I can think of with this cherry fruit filling from Lucky Leaf, it is that good!

This cherry almond cream cheese breakfast braid is simple to make and only has a few quick steps to get you there.

Simple ingredients with a melt in your mouth breakfast is just what this breakfast braid recipe has to offer.

This holiday season impress your friends and family with this delicious cherry almond cream cheese breakfast braid!

  • Prepare crescent dough: Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and roll out the crescent dough. Cut ends diagonally on the crescent dough.
  • Layer ingredients on crescent dough: In a small bowl whisk together cream cheese and sugar. Spread evenly in the middle third of the dough. Spread cherry filling over the top. Gently fold each piece creating a braid over the top.
  • Create a egg wash and bake: In a small bowl, whisk the egg. Brush the beaten egg on the top. Bake for 15-20 minutes until the top os golden brown. Remove from the oven and let rest for 10 minutes.
  • Whisk glaze together: To make the glaze whisk together the powdered sugar, milk and almond extract. Drizzle over the top of the braid. Top with slivered almonds. Slice and serve.

Drizzling glaze with a whisk over the cherry almond cream cheese breakfast braid

Storing cherry almond cream cheese breakfast braid

I am not sure that you will have any left overs with this cherry almond cream cheese breakfast braid.

It seriously is too good to be true!

You will love the flavors of the sweet cherry fruit filling, savory cream cheese and crescent roll all wrapped together for an unbelievable breakfast everyone will be raving about.

It is best to enjoy this right out of the oven and onto your plate.

No need to add anything else to it, it is that dang good!

  • Can you make this cherry almond cream cheese breakfast braid ahead of time? Yes, this is a great breakfast to make ahead of time if needed. I strongly recommend making this the day of and if needed to reheat that will be fine. I recommend enjoying this breakfast braid when it is baked and then serve right away.
  • Can you freeze cherry almond cream cheese breakfast braid? Yes, again though, this is best fresh and straight out of the oven. Simply bake your cherry almond cream cheese breakfast braid then let cool. Do not add the glaze. Place your breakfast braid whole or cut in half in a ziplock bag with the air released. Lay flat in the freezer for up to 1 month. When ready to reheat place back on a baking sheet and bake from frozen at 375 degrees Fahrenheit for 25 minutes or until warmed through. Make your glaze and drizzle over and across and garnish with almonds.
  • How do you store cherry almond cream cheese breakfast braid? After you have baked your breakfast braid, let it cool completely. Add the breakfast braid to an airtight container and place in the refrigerator up to 5 days. Reheat in the oven for best results or microwave heating it 1 minute at a time.

Cherry Almond Cream Cheese Breakfast Braid

Love Lucky Leaf recipes?!

Cherry almond cream cheese breakfast braid

Cherry Almond Cream Cheese Breakfast Braid

Cherry Almond Cream Cheese Breakfast Braid is a sweet and savory, premium cherry filled crescent roll baked golden brown with an almond glaze drizzled over topped and garnished with almonds. This holiday breakfast will become a favorite!

  • 1 roll refrigerated crescent dough
  • 4 ounce cream cheese (softened)
  • 2 TBS sugar
  • 1 can Lucky Leaf Cherry Fruit Topping
  • 1 egg

Glaze:

  • 1/2 cup powdered sugar
  • 3 T Milk
  • 1 teaspoon almond extract
  • 1/4 cup slivered almonds
  1. Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and roll out the crescent dough.
  2. In a small bowl whisk together cream cheese and sugar. Spread evenly in the middle third of the dough. Spread cherry filling over the top. One the outer two thirds, cut diagonal lines down each side. Gently fold each piece creating a braid over the top.
  3. In a small bowl, whisk the egg. Brush the beaten egg on the top. Bake for 15-20 minutes until the top os golden brown. Remove from the oven and let rest for 10 minutes.
  4. To make the glaze whisk together the powdered sugar, milk and almond extract. Drizzle over the top of the braid. Top with slivered almonds. Slice and serve.

 

 

Slices of cherry almond cream cheese breakfast braid on a plate