Christmas Archives - Noble Pig

Fried Goat Cheese Balls with Cranberry Hot Honey

Cathy Pollak — Fri, 16 Oct 2026 17:41:21 +0000

These fried goat cheese balls have a crunchy panko coating and a warm, creamy center, with homemade cranberry hot honey drizzled over the top. The honey gets its tart cranberry flavor from fresh cranberries cooked with orange juice, then strained and simmered with hot sauce, butter, and thyme.

Fried Goat Cheese Balls with Panko and Homemade Cranberry Hot Honey

I can trace fried goat cheese balls back to a boat slip in Dana Point Harbor, which isn’t where I would’ve expected them to become part of my life. I like that food can taste different when you eat it somewhere you never expected to find it.

Having a boat on the island side of the harbor, close to the mouth where all the boats were coming and going, meant there was always something to watch. On afternoons when nothing else was going on, I would take my only son at the time down to the marina, and we’d sit on the back of our boat watching fishing charters come in, birds landing wherever they pleased, and the steady traffic of boats heading out to the ocean. My kid loved being there, and he also loved pizza.

Even though the boat had a full kitchen, there was a pizza place we ordered from because they had somehow acquired all the keys and gate codes to every dock in the harbor. I have no idea how that arrangement came to be, but they knew how to find you by slip number and would deliver pizza right to the boat. There was something luxurious about sitting in the California sunshine while somebody arrived at your boat carrying a pepperoni pizza and, eventually, fried goat cheese balls.

My little guy was an adventurous eater, and we’ve always matched each other’s energy in that respect, although these days he’s surpassed me in what he’s willing to try. I realize fried goat cheese balls aren’t some outrageous culinary offering, but they were an interesting choice for a kid who wasn’t even two. We’d eat the pizza first, wait for the cheese balls to cool enough that neither of us burned our mouths, and then tear into them. They became part of our usual order because once you’ve had fried goat cheese balls delivered to your boat, it’s difficult to return to a lesser existence.

There was also always a pelican and some other long-legged bird that would land on the back of the boat and swallow or crack open whatever they’d pulled out of the water. My son thought it was the greatest thing he’d ever seen, and I suppose when you’re not even two years old, watching a pelican eat its lunch while you’re eating yours is pretty extraordinary.

It’s strange for me to think that was more than twenty-five years ago. I feel the ache in that now, remembering being a young mother getting through her days. I remember the goat cheese balls being burn-your-mouth hot, little hands wanting to grab one before it was ready, waiting for the delivery, and sitting there for hours while the harbor kept being itself. It was a time when nothing had to be bigger than that. We were together, he was happy, and we had the luxury of time to do whatever we wanted.

I didn’t start making fried goat cheese balls at home after those afternoons, and the ones we ordered didn’t come with cranberry hot honey. I’m pretty sure we dipped them in marinara. These days, I make them with a crunchy panko coating and a cranberry hot honey that’s tart, sweet, and spicy. They’re good for holiday gatherings, game day, or an afternoon when fried cheese sounds like the right idea.

The Decisions Behind This Recipe

Cranberries have a short season, and I like making the most of them while they’re available. If you fall in love with this cranberry hot honey, buy a few extra bags and put them in the freezer so you can make it throughout the year. When cranberries aren’t available and your freezer supply is gone, don’t let that stop you from making fried goat cheese balls. Marinara, barbecue sauce, regular hot honey, or whatever you like dipping fried cheese into is perfectly acceptable.
I cook the cranberries with orange juice because it’s a classic combination I also use in my orange glazed dried cranberry loaf. Once the cranberries burst, I strain them before adding the liquid to the honey. I want their flavor and ruby color, but I don’t want skins and pulp hanging off every goat cheese ball. Straining gives me a smooth honey that drizzles over the crispy coating without leaving cranberry debris all over the platter.
The breading has three parts, and none of them are optional. The seasoned flour helps the egg adhere, the egg gives the panko something to stick to, and the panko becomes the crunchy shell when the balls are fried. Goat cheese is soft and creamy, which is why it needs a suit of armor.
I cut one goat cheese log into twenty portions so they’re small enough to eat in one or two bites, not fried cheese cannonballs. Keeping them close to the same size also means they’ll fry at about the same rate, so you aren’t fishing out golden ones while the others are still pale.
Freezing the breaded goat cheese balls before frying is necessary because once they’re in the hot oil, there’s no time to change it. Firming them up first gives the panko time to turn golden and crisp before the cheese gets too soft and escapes through the coating. It’s a step I wouldn’t skip.
I finish the cranberry hot honey with butter and fresh thyme. The butter gives the sauce a smoother consistency, while the thyme adds an herbal flavor that goes well with cranberry and orange. It’s festive without wearing a tiny pilgrim hat.

Ingredients

Plain goat cheese log – Use a plain goat cheese log without herbs or fruit mixed in. It’s easier to portion and roll than crumbled goat cheese, which can be difficult to press into smooth balls.
All-purpose flour, salt, and black pepper – These make up the first coating before the egg and panko. Seasoning the flour means the breading has flavor of its own, rather than relying entirely on the goat cheese and cranberry hot honey.
Egg – One large egg is enough to coat all twenty goat cheese balls before they go into the panko breadcrumbs.
Panko breadcrumbs – These Japanese-style breadcrumbs are coarser than traditional fine breadcrumbs and fry into a crunchy coating. I like them for goat cheese because the coating needs to brown quickly without keeping the cheese in the hot oil too long.
Vegetable or canola oil – Both are neutral oils good for frying at 350°F. You’ll need enough oil for the goat cheese balls to move and turn as they brown, instead of resting against the bottom of the pot.
Fresh or frozen cranberries and fresh orange juice – Either fresh or frozen cranberries are fine, and you don’t need to thaw frozen ones before cooking. Use freshly squeezed orange juice for the cranberry mixture instead of bottled juice.
Honey, hot sauce, and unsalted butter – Honey is the sweet base of the sauce. I like using a vinegar-forward hot sauce like Frank’s RedHot for heat. The butter smooths out the finished cranberry hot honey without adding extra salt.
Fresh thyme and salt – The thyme infuses the hot honey while it simmers, then comes out before serving. Add more thyme as a garnish if you want the platter to look put together.

How to Make Fried Goat Cheese Balls with Cranberry Hot Honey

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (portion the goat cheese)
Cut the goat cheese log into 20 equal portions, about ½ ounce each, and roll them into balls. Goat cheese softens as you handle it, so if it starts sticking to your hands, put the portions in the freezer for 15–20 minutes. You want it firm enough to roll without wearing half the recipe.
Step Two (bread and freeze the goat cheese balls)
Set out three shallow bowls. Mix the flour, salt, and black pepper in the first, add the beaten egg to the second, and pour the panko into the third. Roll each goat cheese ball in the seasoned flour, shake off the excess, dip it in the egg, and finish with the panko. Press the breadcrumbs onto the cheese so there are no bare spots, because any exposed goat cheese will see hot oil as an opportunity to leave the building. Arrange the breaded balls on a parchment-lined baking sheet or plate and freeze for 20–30 minutes, until firm.
Step Three (cook and strain the cranberries)
While the goat cheese balls are in the freezer, add the cranberries and orange juice to a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press them with the back of a spoon to release more juice, then pour the mixture through a fine-mesh sieve. Press firmly to extract the cranberry liquid and discard the skins and pulp.
Step Four (make the cranberry hot honey)
Return the strained cranberry liquid to the saucepan and add the honey, hot sauce, butter, thyme sprigs, and salt. Simmer over medium-low heat for about 5 minutes, stirring occasionally, until the honey lightly coats the back of a spoon but still pours easily. Remove the thyme sprigs and take the saucepan off the heat. The honey will thicken more as it cools, so don’t reduce it until it’s difficult to drizzle.
Step Five (fry the goat cheese balls)
Pour 1–2 inches of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F. Fry the goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko is golden brown and crisp. Keep an eye on the thermometer because adding the cold cheese balls lowers the oil temperature. Let it return to 350°F between batches so the coating fries instead of sitting around in lukewarm oil getting greasy.
Step Six (drizzle and serve)
Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly, then arrange them on a serving platter. Drizzle with cranberry hot honey, scatter fresh thyme over the top, and serve while the panko is crunchy and the goat cheese inside is warm and creamy. This isn’t an appetizer I make and let sit around.

Recipe Tips

You can make the cranberry hot honey a day or two ahead and refrigerate it in a covered container. Warm it over low heat until it pours easily again. If it’s still too thick, stir in a small splash of water.
You can bread the goat cheese balls up to a day ahead and keep them covered in the refrigerator, then transfer them to the freezer for 20–30 minutes before frying. I like getting this part finished before anyone arrives because I don’t want to spend my time breading cheese while everyone else is having a drink. And if you’ve never had a fried goat cheese ball with an extra dirty martini, you’re missing out.
If you’re frying several batches, transfer the finished goat cheese balls to a wire rack set over a baking sheet while you finish the rest. The rack lets excess oil drain without the panko sitting on a paper towel and becoming damp. I wouldn’t leave them there for long, though, because the goat cheese will continue to soften.
I drizzle some cranberry hot honey over the platter and serve the rest in a small bowl so people can add more. It also keeps the panko from sitting under the honey for too long before anyone gets to eat it.

Storage and Reheating

Refrigerate leftover fried goat cheese balls in an airtight container for up to 3 days, with any remaining cranberry hot honey stored separately. The panko won’t stay crunchy in the refrigerator, but I don’t expect fried cheese to be at its finest after spending the night in a plastic container.
Reheat the goat cheese balls on a parchment-lined baking sheet in a 375°F oven, checking after about 6 minutes. The panko needs enough time to become crisp again, but leave them in too long and the goat cheese will find its way out.

FAQs

Can I use goat cheese crumbles instead of a goat cheese log?
I’d use a plain goat cheese log. Crumbled goat cheese is harder to press together, and no one wants to spend an afternoon trying to make twenty portions of cheese into balls. The log makes this recipe less annoying.
Can I bake or air fry goat cheese balls instead of frying them?
I haven’t tested either method, so I’m not going to invent cooking times and temperatures. Both will brown the panko differently than frying in oil, and I can’t promise you’ll get the same crunchy coating. If I test either method in the future, I’ll add the instructions.

From My Kitchen Notes

Small observations from the margins.

I know what needs time in the cold before it can withstand the pressure.
I can tell the difference between being covered and being held.
I’ve learned that removing something can change more than adding to it.
I know what to keep and what to leave behind.
I’ve found that clarity doesn’t always arrive while things are still hard.
I stopped mistaking a crispy exterior for a protected center.
I know when it’s time to stop waiting for something to become what it’s not.

Dinner Can Wait

Air Fryer Zucchini Fries – Seasoned breadcrumbs, lemon garlic aioli.
Hot Honey Peach Chicken and Waffle Bites – Chicken, waffles, pickles, peach hot honey.
Crispy Rice Crab Rangoon Bites – Fried sushi rice, crab, cream cheese.
Air Fryer Pork Belly Bites with Sweet Chili Lime Dip – Crispy pork belly, sweet chili lime dip.
Oven Fried Dill Pickle Chips – Dill pickles, crunchy oven-baked coating.

This post may contain affiliate links. Please read my disclosure policy.

Fried Goat Cheese Balls with Cranberry Hot Honey

Fried Goat Cheese Balls with Cranberry Hot Honey feature a golden panko coating surrounding warm, creamy goat cheese. They're served with homemade cranberry hot honey made from cranberries, fresh orange juice, honey, hot sauce, butter, and thyme for a sweet, tart, and spicy appetizer.

Course Appetizer

Cuisine American

Keyword cranberry hot honey, fried goat cheese appetizer, fried goat cheese balls, goat cheese balls, goat cheese balls appetizer, holiday appetizers, how to make goat cheese balls, panko goat cheese balls

Prep Time 20

Cook Time 15

Chilling 30

Total Time 1 5

Servings goat cheese balls

Calories 415kcal

Author Cathy Pollak

Equipment

Knife For dividing the goat cheese log into 20 portions.
breading pans or three shallow bowls. For setting up the flour, egg, and panko breading station.
baking sheet lined with parchment. For freezing the breaded goat cheese balls before frying.
Saucepan (large). For cooking the cranberries and preparing the hot honey.
fine-mesh sieve For extracting the cranberry liquid while removing the skins and pulp.
Dutch Oven or heavy-bottomed pot. For maintaining a consistent frying temperature.
thermometer for frying For monitoring the oil at 350°F (175°C).
slotted spoon or spider strainer. For turning and removing the goat cheese balls from the oil.

Ingredients

Goat Cheese Balls:

10 oz (285 g) plain goat cheese log
½ cup (63 g) all-purpose flour
¼ tsp (1.5 g) table salt
¼ tsp (0.5 g) freshly ground black pepper
1 large egg beaten
1½ cups (90 g) panko breadcrumbs
vegetable oil canola oil, or any neutral oil for frying (approximately 1–2 inches / 2.5–5 cm deep)

Cranberry Hot Honey:

⅓ cup (35 g) fresh or frozen cranberries
2 tbsps (30 ml) fresh orange juice
½ cup (170 g) honey
2 tbsps (30 ml) Frank's Redhot Original Sauce or other hot sauce
1 tbsp (14 g) unsalted butter
3-4 sprigs fresh thyme plus more for optional garnish
⅛ tsp (0.75) table salt

Instructions

Cut the goat cheese log into 20 equal portions, approximately ½ ounce (14 g) each, and roll into balls. If the goat cheese becomes too soft or sticky to shape, freeze for 15–20 minutes before breading.
10 oz (285 g) plain goat cheese log
Combine the flour, salt, and black pepper in a shallow bowl. Place the beaten egg in a second shallow bowl and the panko breadcrumbs in a third.
½ cup (63 g) all-purpose flour, ¼ tsp (1.5 g) table salt, ¼ tsp (0.5 g) freshly ground black pepper, 1 large egg
Working with one goat cheese ball at a time, coat evenly in the seasoned flour, shaking off the excess. Dip into the beaten egg, allowing the excess to drip off, then roll in the panko breadcrumbs. Press lightly to make sure the entire surface is covered, with no exposed cheese that could escape during frying.
1½ cups (90 g) panko breadcrumbs
Arrange the breaded goat cheese balls in a single layer on a parchment-lined baking sheet or plate. Freeze for 20–30 minutes, until firm. Chilling the coated cheese helps it maintain its shape and reduces the chance of the filling leaking into the hot oil.
While the goat cheese balls are freezing, combine the cranberries and orange juice in a small saucepan over medium-low heat. Cook for 4–5 minutes, stirring occasionally, until the cranberries soften and begin to burst. Press the cranberries with the back of a spoon to release their juices.
⅓ cup (35 g) fresh or frozen cranberries, 2 tbsps (30 ml) fresh orange juice
Strain the cooked cranberry mixture through a fine-mesh sieve, pressing firmly with the back of a spoon to extract the cranberry liquid and color while removing the skins and pulp. Discard the solids.
Return the strained cranberry liquid to the saucepan. Add the honey, hot sauce, butter, thyme sprigs, and salt. Bring to a simmer over medium-low heat and cook for approximately 5 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon but remains fluid enough to drizzle. Remove from the heat and discard the thyme sprigs. The cranberry hot honey will thicken further as it cools.
½ cup (170 g) honey, 2 tbsps (30 ml) Frank's Redhot Original Sauce, 1 tbsp (14 g) unsalted butter, 3-4 sprigs fresh thyme, ⅛ tsp (0.75) table salt
Pour 1–2 inches (2.5–5 cm) of vegetable or canola oil into a heavy-bottomed pot and heat to 350°F (175°C). Fry the chilled goat cheese balls in small batches for 1–2 minutes, turning as needed, until the panko coating is evenly golden brown and crisp. Monitor the oil temperature and allow it to return to 350°F (175°C) between batches to prevent greasy breading and excessive softening of the goat cheese.
vegetable oil
Transfer the fried goat cheese balls to a paper towel-lined plate to drain briefly. Arrange on a serving platter, drizzle with the cranberry hot honey, and garnish with fresh thyme. Serve immediately while the panko coating is crisp and the goat cheese center is warm and creamy.

Notes

Keep the frying oil at 350°F (175°C), allowing it to return to temperature between batches so the panko browns without becoming greasy.
The cranberry hot honey thickens as it cools, so avoid reducing it too much while simmering.
Bread the goat cheese balls up to 24 hours ahead and refrigerate, covered. Freeze for 30 minutes before frying.
For the air fryer method, lightly spray the frozen breaded goat cheese balls with oil and cook at 375°F (190°C) for 6–8 minutes, leaving space between them. Air fryer results may vary and will not be as crispy as deep fried.
Serve immediately after frying for the crispiest coating and warm, creamy centers.
Nutrition is calculated using an estimated 10% oil absorption by weight of the breaded goat cheese balls, not the full amount of frying oil. Values include the cranberry hot honey but exclude optional garnish.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Fried Goat Cheese Balls with Cranberry Hot Honey? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Fried Goat Cheese Balls with Cranberry Hot Honey appeared first on Noble Pig.

Lemon Ricotta Cookies

Cathy Pollak — Sun, 04 Oct 2026 17:16:21 +0000

These lemon ricotta cookies are soft and cake-like with fresh lemon in the dough and a thick lemon glaze over the top. Ricotta keeps the centers tender, while lemon zest and juice make the cookies taste as lemony as they look.

Lemon Ricotta Cookies with Fresh Lemon Glaze

I worked at Nordstrom on and off in high school, mostly during summers and over the holidays. Everyone back then was obsessed with the Nordstrom Café, but I was specifically obsessed with their lemon ricotta cookies. I had one almost every time I worked, and I never got over them because I can still remember how they tasted. Do they still have them? I have no idea. I haven’t been in a Nordstrom in a long time.

Years later, when my son was in college in Boston, I started looking for lemon ricotta cookies in Italian bakeries whenever I visited. There were the usual ricotta cakes, pastries, cannoli, and every other ricotta dessert imaginable, but never the cookie I was looking for. I always thought that was strange. And I didn’t go to one or two bakeries and call it a day. I went to all of them. Okay, lots of them. Bakery visits in other cities are a serious undertaking for me.

Eventually, I started making my own, trying to get as close as I could to the Nordstrom cookies I remembered. They were extremely soft and cake-like, very lemony, with a thick lemon glaze over the top. By then I had started making homemade ricotta cheese too, which you can use in these cookies if you feel like it. I don’t always. A good whole-milk ricotta from the grocery store works great, and that’s what I use most of the time.

The Decisions Behind This Recipe

Whole-milk ricotta is what gives these cookies the soft, tender centers. Part-skim is not the answer. You don’t need to drain it through cheesecloth or turn this into an all-day project. Just pour off any obvious liquid sitting on top when you open the container. The amount of flour accounts for the moisture in whole-milk ricotta. I do the same with my homemade ricotta too and drain off any excess liquid. But most of the time I use a good grocery-store ricotta, and the cookies come out the way I want them.
I use two full tablespoons of finely grated lemon zest because “zest of two lemons” is not really a measurement. Lemons can be tiny or the size of a softball, and I wanted the lemon flavor to be the same every time I made these. That much zest means the cookies already taste like lemon before the glaze ever gets involved.
The zest goes into the bowl with the butter and sugar right at the beginning. As they cream together, the sugar helps work the fragrant oils out of the zest and into the butter. I’ve done this in enough cookie recipes to know it makes a difference.
I also add fresh lemon juice to the dough, not just the glaze. I want the cookie and the thick white top to taste like lemon. The glaze is definitely part of the experience, but it’s really there to reinforce what’s already going on.
The dough is very soft and sticky once it is mixed. That’s normal, and it’s not a sign to start adding flour. Cover it and let it chill for an hour instead. The refrigerator makes the dough easy to scoop and helps the cookies stay rounded and puffy in the oven.
These cookies are supposed to stay pale. I bake them until they’re puffed and set around the edges. The tops will spring back lightly when touched. If you wait for them to turn golden, they will have spent too long in the oven, and you’ll lose some of the soft, cake-like center.

Ingredients

All-purpose flour – The soft dough needs enough flour to bake up puffy while keeping the finished cookies tender and cake-like.
Baking powder – Helps these very soft cookies bake up puffy instead of spreading into flat lemon puddles.
Salt – Keeps all the sugar from making the lemon and ricotta taste dull.
Unsalted butter – Let it soften before you start, but don’t let it get melted or greasy. It needs to cream properly with the sugar and zest.
Granulated sugar – Besides sweetening the cookies, the sugar helps work the lemon zest into the butter while everything is beaten together.
Fresh lemon zest – I use two measured tablespoons so the lemon flavor doesn’t depend on whether the lemons at the store are tiny or enormous. Zest the lemons before you juice them.
Eggs – Room-temperature eggs mix into the creamed butter and sugar more easily.
Whole-milk ricotta – Pour off any liquid visibly sitting on top, but don’t strain it dry. The dough is meant to have the moisture from regular whole-milk ricotta.
Fresh lemon juice – This goes into both the cookie dough and the glaze, so the lemon flavor isn’t limited to the top of the cookie. Since you’re already buying lemons for the zest, this isn’t the moment for bottled juice.
Vanilla extract – You won’t taste the vanilla on its own, but I still want a small amount in the dough.
Confectioners’ sugar – This is the base of the lemon glaze. Once mixed with fresh lemon juice, it should be fluid enough for dipping but thick enough to stay on top of the cookies.

How to Make Lemon Ricotta Cookies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (mix the dry ingredients)
Whisk the flour, baking powder, and salt together in a medium bowl, then set it aside. I like having this done before I start with the butter and sugar, so I’m not stopping to measure anything once I get into mixing the dough.
Step Two (cream the butter, sugar, and lemon zest)
Beat the softened butter, sugar, and lemon zest for 2–3 minutes, until it looks light and creamy. The zest goes in now instead of later because the sugar helps work it into the butter while everything mixes, releasing more of the fragrant lemon oils before the rest of the dough goes in.
Step Three (finish the dough)
Beat in the eggs one at a time, then mix in the ricotta, lemon juice, and vanilla. It may look a little curdled at this point, which is normal and not a reason to keep beating it. Add the dry ingredients and mix until you can’t see any flour. The dough will be very soft and sticky, which is how it should be, so don’t add more flour to make it feel like regular cookie dough.
Step Four (chill and scoop)
Cover the bowl and refrigerate the dough for at least 1 hour. Once it’s chilled, scoop about 1½ tablespoons of dough per cookie onto parchment-lined baking sheets, leaving about 2 inches between them. That hour in the refrigerator makes the soft dough much easier to scoop and helps the cookies stay rounded and puffy instead of spreading all over the pan.
Step Five (bake the cookies)
Bake at 350°F for 12–14 minutes. Don’t wait for browning with these. Take them out when they’re puffed and set around the outside, and the pale tops spring back lightly when touched. Let the cookies sit on the baking sheet for 5 minutes, then move them to a wire rack to cool completely.
Step Six (glaze the cookies)
Whisk the confectioners’ sugar and fresh lemon juice until smooth. You want a glaze that coats the top of the cookie but is still fluid enough for the excess to drip back into the bowl after dipping. If it’s too thick, add lemon juice ½ teaspoon at a time. If it gets too loose, whisk in more confectioners’ sugar. Dip the tops of the completely cooled cookies, put them back on the rack, and let the glaze set before serving or storing.

Recipe Tips

The butter, eggs, ricotta, lemon juice, and vanilla can look a little strange together before the flour goes in. Slightly curdled is the best way to describe it, although I would probably just call it unsettling if I had not made the recipe before. Leave it alone. Once the flour goes in, it looks like cookie dough again.
Let the cookies cool completely before you glaze them. A warm cookie will thin the glaze on contact, and instead of getting the thick lemon cap over the top, you’ll have glaze running down the sides and barely anything left where you want it.
Add extra lemon juice to the glaze in very small amounts. A ½ teaspoon at a time is enough to change it quickly. You want it thin enough to dip the cookies, but not so loose that it slides right back off again. If you go too far, confectioners’ sugar will bring it back.

Storage and Freezing

Once the glaze has fully set, keep the cookies in an airtight container at room temperature for up to 2 days, with parchment between layers if you are stacking them. They are best the first day, but still very good the next day. The centers stay soft.
For longer storage, refrigerate them in an airtight container for up to 5 days. Let them sit out for a bit before eating if you can. Cold cookies are still cookies, obviously, but the lemon flavor and soft ricotta texture are better once they’re not refrigerator-cold.
You can freeze the cookies for up to 2 months. I prefer freezing them unglazed, then thawing them at room temperature and dipping them in fresh glaze. Glazed cookies can be frozen too, but the glaze may get sticky after thawing. It’s not a crisis. It’s just not the prettier option.
The dough can also be made a day ahead and kept tightly covered in the refrigerator for up to 24 hours. Scoop and bake it straight from the refrigerator, adding another minute or two if the cookies need it.

FAQs

Do I need to drain ricotta for lemon ricotta cookies?
No. Pour off any liquid visibly sitting on top of the ricotta, but don’t strain it dry. The amount of flour in the recipe accounts for the normal moisture in whole-milk ricotta, and removing too much of it changes the soft texture of the cookies.
Can I use homemade ricotta?
Yes. I have used my homemade ricotta in these cookies, and it works really well. If yours is really runny or has a lot of liquid sitting on top, pour that off first, just as you would with grocery-store ricotta.
Can I use part-skim ricotta?
I don’t recommend it. It doesn’t give me the same cake-like texture. Stick with whole-milk ricotta if the texture shown here is what you want. This isn’t the ingredient to freelance in.
Why is my lemon ricotta cookie dough so sticky?
Because it’s supposed to be. Ricotta and lemon juice make this a softer dough than regular cookie dough, and adding extra flour will make this a totally different cookie. Refrigerate it for at least an hour, then scoop it while cold.
How do I know when lemon ricotta cookies are done?
Look for puffed cookies that are set around the outside and pale on top. The tops should spring back lightly when touched. Don’t wait for them to turn golden.
Do lemon ricotta cookies need to be refrigerated?
Once the glaze has set, they can stay in an airtight container at room temperature for up to 2 days. After that, I move them to the refrigerator.
Can I make lemon ricotta cookie dough ahead of time?
Yes. Keep it tightly covered in the refrigerator for up to 24 hours, then scoop and bake it directly from cold. You may need an extra minute or two in the oven.
Can I freeze lemon ricotta cookies?
Yes. They freeze for up to 2 months. I like to freeze them unglazed, then thaw them at room temperature and add the lemon glaze afterward.

From My Kitchen Notes

Small observations from the margins.

I don’t wait for color when I already know what I’m looking at.
Separation doesn’t always need to be fixed.
I don’t add more because I’m impatient to handle it.
I use more zest when I want the point to be clear.
I’ve never had an interest in anything that only tastes good on the surface.
Lack of color doesn’t mean lack of substance.
I like knowing what’s below before I decide how much to put on top.
I can let something cool completely before I decide what it needs next.

The Cookie Tin Has Room

Glazed Lemon Sugar Cookies – Fresh lemon, thick glaze, sugar-coated cookie.
Italian Cookies – Anise, sweet glaze, colorful sprinkles.
Amaretti Cookies – Almond, soft centers, powdered sugar.
Danish Wedding Cookies – Buttery cookies, powdered sugar, holiday favorite.
Panko Cookies – Buttery meltaway cookies, crisp panko crumbs.

This post may contain affiliate links. Please read my disclosure policy.

Lemon Ricotta Cookies

Lemon Ricotta Cookies are soft, tender and cake-like, made with whole-milk ricotta, fresh lemon zest and lemon juice, then dipped in a fresh lemon glaze.

Course Cookie, Dessert

Cuisine Italian-American

Keyword Italian lemon ricotta cookies, lemon ricotta cheese cookies, lemon ricotta cotta cookies

Prep Time 20

Cook Time 12

Chilling 1

Total Time 1 32

Servings cookies

Calories 133kcal

Author Cathy Pollak

Equipment

hand mixer or stand mixer. For creaming the butter, sugar, and lemon zest and mixing the cookie dough.
mixing bowls (large and medium). For mixing the lemon ricotta cookie dough and whisking the dry ingredients.
baking sheet For baking the cookies in batches.
parchment paper Keeps the cookies from sticking and makes cleanup easier.
cookie scoop (1½ tbsps) Keeps the cookies evenly sized for consistent baking.
cooling rack Allows the cookies to cool completely before glazing.
microplane grater or fine grater. For finely grating the fresh lemon zest.

Ingredients

Cookies:

3 cups (360 g) all-purpose flour
1 tsp (4 g) baking powder
1 tsp (5 g) table salt
½ cup (113 g) unsalted butter softened
1½ cups (300 g) granulated sugar
2 tbsps (12 g) finely grated lemon zest
2 large eggs room temperature
1 (15 oz /425 g) container whole milk ricotta cheese
2 tbsps (30 ml) fresh lemon juice
1 tsp (5 ml) vanilla extract

Lemon Glaze:

1½ cups (180 g) confectioners' sugar
3 tbsps (45 ml) fresh lemon juice

Instructions

In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3 cups (360 g) all-purpose flour, 1 tsp (4 g) baking powder, 1 tsp (5 g) table salt
In a large bowl, beat the butter, granulated sugar, and lemon zest with an electric mixer on medium-high speed for 2–3 minutes, until light and creamy.
½ cup (113 g) unsalted butter, 1½ cups (300 g) granulated sugar, 2 tbsps (12 g) finely grated lemon zest
Add the eggs one at a time, beating well after each addition. Add the ricotta, lemon juice, and vanilla extract and mix on low speed until incorporated. The mixture may look slightly curdled at this point; this is normal.
2 large eggs , 1 (15 oz /425 g) container whole milk ricotta cheese, 2 tbsps (30 ml) fresh lemon juice, 1 tsp (5 ml) vanilla extract
Gradually add the dry ingredients and mix on low speed until no streaks of flour remain. The lemon ricotta cookie dough will be very soft and sticky. Cover the bowl and refrigerate for at least 1 hour.
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Scoop about 1½ tablespoons of chilled dough per cookie onto the prepared baking sheets, spacing the cookies about 2 inches (5 cm) apart.
Bake for 12–14 minutes, until the cookies are puffed and set around the edges. The tops should remain pale and spring back lightly when touched. Don't wait for the cookies to brown.
Cool the cookies on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Whisk together the confectioners’ sugar and fresh lemon juice until smooth. The glaze should be thick enough to coat the tops of the cookies but fluid enough for dipping.
1½ cups (180 g) confectioners' sugar, 3 tbsps (45 ml) fresh lemon juice
If the glaze is too thick, add additional lemon juice, ½ teaspoon (2.5 ml) at a time. If the glaze is too thin, whisk in additional confectioners’ sugar until the desired consistency is reached.
Dip the top of each completely cooled cookie into the lemon glaze, allowing the excess to drip back into the bowl. Return the cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

Pour off any visible liquid sitting on top of the ricotta before using. There's no need to thoroughly drain it.
The dough will be very soft and sticky before chilling. Don't add additional flour.
The dough can be refrigerated, tightly covered, for up to 24 hours. Very cold dough may need an additional minute or two in the oven.
Add sprinkles immediately after glazing, while the glaze is still wet.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days. Place parchment paper between layers once the glaze has set.
Freeze baked cookies for up to 2 months, preferably without the glaze. Thaw at room temperature before glazing.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made these Lemon Ricotta Cookies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Lemon Ricotta Cookies appeared first on Noble Pig.

Leftover Cornbread Breakfast Casserole

Cathy Pollak — Sat, 03 Oct 2026 17:50:17 +0000

I like making enough cornbread that there’s some left over, and eventually I got curious enough to make it the main ingredient in this leftover cornbread breakfast casserole. I leave the cornbread in big chunks, then add maple sausage, eggs, cheese and a small drizzle of maple syrup before it goes in the oven. It’s a ridiculous breakfast to wake up to.

Breakfast Casserole with Leftover Cornbread and Sausage

The funny thing is, the cornbread doesn’t have to be leftover from another meal to make this breakfast casserole. I’ve made cornbread specifically for this the night before lots of times. It just works better after it’s had a chance to dry out some.

Once the eggs, cream and milk go in, the day-old cornbread absorbs some of the liquid without turning into a mess. That’s also why I keep it in bigger chunks instead of crumbling it. I want the cornbread to stay obvious.

When I thought about breakfast flavors with cornbread, maple sausage stood out first. Then I added sliced breakfast sausage too, because one kind of sausage wasn’t enough for me. The cheese and chives came next, along with maple syrup over the top to keep the savory stuff from dominating the flavor. It’s a hearty breakfast, which is why I like it so much.

The Decisions Behind This Recipe

Day-old cornbread works better than fresh for this casserole. Sometimes it really is leftover from dinner, and other times I make cornbread the night before on purpose because I want to make this in the morning. Giving it the extra time lets it dry out some, so it can absorb the egg mixture without turning soft and falling apart.
I figured out pretty early that keeping the cornbread in big hunks was the only way this was going to work. When it crumbled into the eggs I couldn’t even tell it was cornbread. Honestly, I hated it. The way it’s made now, some of the pieces absorb more of the egg mixture underneath, while the ones toward the top stay more exposed and brown in the oven. I like getting both in the same serving.
I used two kinds of sausage for different reasons. The ground maple pork sausage is crumbled, while the breakfast sausage links add bigger pieces of sausage. I have made this with just one of them in a larger quantity, but in the end, the two varieties won me over.
Six eggs with a cup each of heavy cream and whole milk is enough liquid for the cornbread to absorb while it bakes. The heavy cream adds richness, while the whole milk makes it easier for the egg mixture to soak into the cornbread. It doesn’t need an overnight soak. I just put it in the oven once it’s assembled.
The maple sausage flavor is there, but I drizzle one tablespoon of maple syrup over the top too. It’s enough to give the sausage, cornbread and eggs a maple-breakfast connection without making it taste like I got carried away with the syrup bottle. It’s happened.
Most of the cheese gets layered through the casserole, but I save some for the last ten minutes of the bake. The cheese inside melts with the cornbread and sausage, while the cheese on top stays visible and gooey instead of baking for the whole time.

Ingredients

Leftover cornbread – You need four cups once they’re broken into big, bite-size pieces. Use day-old cornbread because it’s had time to dry out some. Sweet or savory cornbread both work. I’ve made this with my chipotle hot honey skillet cornbread and my lemon blueberry cornbread, and strangely enough, neither one was weird.
Ground maple pork sausage – This is the crumbled sausage in the casserole and where the maple flavor begins.
Pork breakfast sausage links – Cook them, slice them and add them with the ground sausage. These are the bigger pieces of sausage between the cornbread.
Unsalted butter – Enough for cooking the onion before everything goes into the casserole.
Yellow onion – Dice it and soften it in the butter first. You don’t want raw pieces.
Large eggs – Six eggs make the base of the mixture that goes over the cornbread.
Heavy cream – One cup adds the richness to the egg mixture. And it needs it.
Whole milk – The other cup of dairy makes it easier for the egg mixture to soak into the cornbread.
Sea salt and black pepper – They season the egg mixture.
Fresh chives or green onions – Either one is fine. They add fresh onion flavor and color with the sausage and cheese.
Shredded Italian-blend cheese – Most gets layered through the casserole, with one-third cup saved for the top near the end of baking. Use a blend you like because they vary a lot from brand to brand.
Pure maple syrup – One tablespoon goes over the assembled casserole before baking. You can always put more on individual servings if somebody wants it sweeter.

How to Make Leftover Cornbread Breakfast Casserole

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (cook the onion and sausage)
Heat the oven to 350°F and lightly coat a 9 x 13-inch baking dish with nonstick cooking spray. Melt the butter in a large skillet, then cook the onion until it has softened, about 3–4 minutes. Move it to a plate while you cook the sausage. Brown the ground maple sausage in the same skillet, breaking it into crumbles as it cooks. Drain off excess grease if you need to, then stir the onion back in. Cook the breakfast sausage links next and cut them into bite-size pieces. There are a few pork-related things happening in this recipe.
Step Two (make the egg mixture)
Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl. It looks like a lot of liquid at first, but there are four cups of cornbread waiting for it. The cornbread can handle it, which is why the casserole can go straight into the oven instead of sitting around overnight.
Step Three (layer the casserole)
Put half of the cornbread chunks in the baking dish and set aside 1/3 cup of the cheese for later. Scatter half of the remaining cheese, chives, sliced sausage links and ground sausage mixture over the cornbread, getting some of the sausage and cheese between the chunks instead of leaving everything sitting on top. Add the remaining cornbread, followed by the rest of the sausage, chives and cheese. I don’t stir any of this together because the cornbread has been through enough already.
Step Four (add the eggs and maple syrup)
Slowly pour the egg mixture across the casserole so it gets down between the cornbread pieces. Some chunks will absorb more than others, and the pieces across the top don’t need to be completely submerged. Drizzle the maple syrup over everything before it goes into the oven.
Step Five (bake and rest)
Bake for 20–25 minutes, then scatter the reserved cheese over the top and bake for about 10 minutes more. The center should be set with no wet egg mixture hanging around under the cheese. If you’re checking with a thermometer, it should reach 160°F in the middle. Let the casserole rest for 5–10 minutes before cutting into it so the eggs finish setting and the first square doesn’t turn into breakfast rubble.

Recipe Tips

If your cornbread is very fresh and soft, break it into larger pieces and let it sit uncovered for a while before you start. It doesn’t need a complicated drying procedure, but I wouldn’t use it while it’s still warm from the oven.
Pour the egg mixture slowly across the casserole instead of into one corner. Don’t worry about the cornbread sticking up above the liquid. Those pieces will brown in the oven, and I want them that way.
Don’t let the melted cheese tell you the casserole is done before the center is ready. The middle should be set without any wet egg mixture and reach 160°F if you’re using a thermometer.

Storage and Reheating

Let the casserole cool, then refrigerate leftovers in an airtight container for 3–4 days. You can also cover the baking dish tightly if you’d rather not move it yet.
Warm individual servings in the microwave until hot. If you’re reheating several servings or the rest of the casserole, cover it and warm it in a 325°F oven until heated through. Keeping it covered helps prevent the cornbread from drying out while the center heats through.

FAQs

Does the cornbread really need to be leftover?
No. I’ve made cornbread specifically for this casserole the night before lots of times. Giving it overnight to dry out is what I care about.
Can I use boxed cornbread or Jiffy mix?
Yes. You need four cups of baked cornbread, whether it came from your usual homemade recipe or a box mix. Make it the day before if you can, then break it up once it has cooled.
Can I use sweet cornbread?
Yes, but the finished casserole will be a little sweeter, especially with maple sausage and the maple syrup on top. I like that combination, but savory cornbread is fine if that is more your thing.
Can I use only one kind of sausage?
You can. Use more ground maple sausage or more links to make up the difference. I prefer the two together, but buying two kinds of sausage is not a requirement for breakfast.
Can I use regular breakfast sausage instead of maple sausage?
Yes. Keep the tablespoon of maple syrup over the top so you still get some maple flavor with the cornbread, eggs and cheese.
Can I assemble this breakfast casserole the night before?
I prefer to assemble and bake it the same day. You can cook the sausage and onion, shred the cheese, chop the chives and break up the cornbread the night before, then put it together when you’re ready to bake.
Can I leave out the maple syrup?
Yes. The casserole will still be good without it. You’ll still have some maple from the ground sausage if you use maple sausage.

From My Kitchen Notes

Small observations from the margins.

I can make something good out of what was left without calling it a compromise.
Surrounding myself with something and letting it get inside me are different experiences.
I don’t need every part of me to absorb the same amount.
I no longer judge the middle by what I see on top.
Two forms of the same thing don’t have to serve the same purpose.
I can leave some of myself out in the open and still be okay.
I don’t need to be completely submerged to be changed by something.
A small amount of sweetness can be enough. I don’t need it to take over.
I have more patience for a few things out of place than for everything turning to mush.

Breakfast Was Never Going to Be Small

Overnight Breakfast Casserole – Biscuits, bacon, sausage, tater tots.
Monte Cristo Casserole – Croissants, ham, Swiss, raspberry jam.
Bacon Egg Avocado Breakfast Sandwich – Bacon, egg, avocado, chipotle hollandaise.
Apple Pie French Toast Casserole – French toast, apple pie filling, cinnamon.
Apple Pie Cinnamon Roll Monkey Bread – Cinnamon rolls, apple pie filling, brown sugar.

This post may contain affiliate links. Please read my disclosure policy.

Leftover Cornbread Breakfast Casserole

Leftover Cornbread Breakfast Casserole turns day-old cornbread into a hearty breakfast with maple sausage, breakfast sausage links, eggs, cheese, chives and a small amount of maple syrup. Keeping the cornbread in large chunks lets it absorb the egg mixture while leaving plenty of cornbread recognizable after baking.

Course Breakfast, Brunch

Cuisine American

Keyword breakfast casserole with cornbread, cornbread breakfast casserole, cornbread casserole, leftover cornbread breakfast casserole, leftover cornbread recipe, sausage breakfast casserole

Prep Time 25

Cook Time 35

Resting 10

Total Time 1 10

Servings

Calories 524kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23 x 33 cm). For assembling and baking the casserole.
large skillet For cooking the onion, ground maple sausage and breakfast sausage links.
mixing bowls (large), For whisking the egg and dairy mixture.
whisk For thoroughly mixing the eggs, cream, milk and seasonings.
Cutting board and knife. For preparing the onion, chives, and cooked sausage links.

Ingredients

cooking spray
1 tbsp (14 g) unsalted butter
⅓ cup (~50 g) diced yellow onion
1 lb (454 g) ground maple pork sausage
6 oz (170 g) pork breakfast sausage links about 7 links
6 large eggs beaten
1 cup (240 ml) heavy cream
1 cup (240 ml) whole milk
½ tsp (3 g) fine sea salt
½ tsp (1 g) ground black pepper
4 cups (~600 g) leftover cornbread broken into large chunks (homemade or store-bought)
1⅓ cups (150 g) shredded Italian-blend cheese divided
2 tbsps (6 g) finely chopped fresh chives or green onions
1 tbsp (20 g) pure maple syrup

Instructions

Preheat the oven to 350°F (177°C). Lightly coat a 9 x 13-inch (23 x 33 cm) baking dish with nonstick cooking spray.
cooking spray
Melt the butter in a large skillet over medium heat. Add the onion and cook until softened, about 3–4 minutes. Transfer the onion to a plate and set aside.
1 tbsp (14 g) unsalted butter, ⅓ cup (~50 g) diced yellow onion
Add the ground maple pork sausage to the same skillet. Cook over medium heat, breaking the sausage into crumbles, until browned and fully cooked. Drain excess grease if necessary, then combine the sausage with the cooked onion.
1 lb (454 g) ground maple pork sausage
Cook the breakfast sausage links in the same skillet according to package directions, turning as needed, until fully cooked. Transfer to a cutting board and cut into bite-size pieces.
6 oz (170 g) pork breakfast sausage links
Whisk the eggs, heavy cream, whole milk, salt and black pepper together in a large bowl until thoroughly combined.
6 large eggs, 1 cup (240 ml) heavy cream, 1 cup (240 ml) whole milk, ½ tsp (3 g) fine sea salt, ½ tsp (1 g) ground black pepper
Arrange half of the cornbread chunks across the bottom of the prepared baking dish. Reserve ⅓ cup (about 38 g) of the shredded cheese for the top.
4 cups (~600 g) leftover cornbread
Distribute half of the remaining cheese, chives, sliced sausage links and ground sausage-onion mixture over the cornbread. Place some of the sausage and cheese between the cornbread chunks so the filling is distributed throughout the casserole.
1⅓ cups (150 g) shredded Italian-blend cheese, 2 tbsps (6 g) finely chopped fresh chives
Add the remaining cornbread chunks, followed by the remaining ground sausage mixture, sliced sausage links, chives and cheese.
Slowly pour the egg mixture evenly over the casserole, allowing it to run between the cornbread chunks. Drizzle the maple syrup evenly over the top.
1 tbsp (20 g) pure maple syrup
Bake for 20–25 minutes. Sprinkle the reserved ⅓ cup (about 38 g) cheese over the top and continue baking for about 10 minutes, or until the center is set and reaches 160°F (71°C). Total baking time should be approximately 30–35 minutes.
Let the casserole rest for 5–10 minutes before slicing and serving.

Notes

Day-old cornbread works best because it has had time to dry out some. You can also make the cornbread the night before specifically for this casserole.
Keep the cornbread in large chunks instead of crumbling it. This helps the pieces stay together as they absorb the egg mixture.
Some cornbread will remain exposed above the egg mixture. That’s fine and gives those pieces a chance to brown in the oven.
Using both ground maple sausage and sausage links gives you two different textures. You can use one type of breakfast sausage instead if preferred.
Cornbread, sausage and cheese vary by recipe and brand, so the nutrition information is an estimate.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary, and Noble Pig makes no guarantees to the accuracy of this information.

Nutrition

Have you made this Leftover Cornbread Breakfast Casserole? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Leftover Cornbread Breakfast Casserole appeared first on Noble Pig.

Cowboy Butter Snack Mix

Cathy Pollak — Fri, 18 Sep 2026 16:50:26 +0000

I knew this cowboy butter snack mix was ready when I could no longer walk away from the bowl. The butter, lemon and herbs made it hard to leave alone, and between the Chex, pretzels, crackers and nuts, there’s always something different in the next handful.

Homemade Snack Mix with Cowboy Butter, Herbs and Lemon

In the scheme of everything, I probably spent way more time on this cowboy butter snack mix than was reasonable. Getting the flavor onto a baked snack mix took a lot more work than I was really expecting. I was using fresh lemon and it made the mix too wet, while the garlic got lost in everything else. A few early attempts were technically fine but not good enough for me to keep making. I left it alone for a while because I couldn’t get the lemon part where I wanted it.

At some point I was on a flight and asked for lemon with my sparkling water. The flight attendant handed me a stack of those True Lemon packets, and because I hate throwing usable things away, I shoved them into my purse and forgot about them. I came across them one day and thought about this snack mix because lemon without the extra liquid was the part I hadn’t figured out.

Once that finally worked, I got really picky about everything else. I wanted it buttery and herby with smoke, lemon and spice, but it still had to stay crisp enough to store. My favorite part is that one handful might have a Triscuit and a walnut, the next is mostly Chex and Cheez-Its. I haven’t decided which combo I like more.

The Decisions Behind This Recipe

The lemon was the biggest problem I had to solve and leaving it out wasn’t an option. Without enough lemon, it didn’t taste like cowboy butter to me. But fresh lemon juice kept adding more moisture than I wanted. I worked on that part for a stupid amount of time, even abandoning it for a while. The True Lemon really did change everything. I could finally use enough lemon without adding more liquid to the butter mixture.
I tested garlic too because you’d normally expect to find it in cowboy butter, but eventually took it out. Between the smoked paprika, liquid smoke, Worcestershire and herbs, the garlic kept getting buried. Adding more didn’t help, so eventually I stopped trying to make garlic happen in this recipe. I tossed cayenne out for a similar reason. Crushed red pepper was the right choice for heat, and there was no reason to add more.
I went with dried herbs because this gets baked, cooled and stored, and I didn’t want to introduce more moisture with fresh herbs.
And yeah, there’s a lot of butter. There are eleven cups of cereal, crackers, pretzels and nuts in the bowl, and they don’t all absorb the coating the same way. To get the finished mix to taste seriously buttery, you need it. Otherwise it tastes like somebody waved seasoning over a box of Chex without thinking it through.

Ingredients

Rice Chex and Corn Chex – I tried Wheat Chex and didn’t care for them in this mix. Rice and corn are lighter, which is what I wanted with this much butter going over them.
Cheez-Its, Triscuits and oyster crackers – Three different cracker textures, and trust me, you want them. The Cheez-Its add cheese and salt, obviously. Triscuits are denser, while the oyster crackers soak up the butter in a totally different way. I break the Triscuits into chunks so they’re closer in size to everything else in the bowl. If you can find Triscuit Minis, those are great too.
Small twist pretzels – I like the small twists because they’re close in size to the cereal and crackers and don’t need to be broken up before they go into the bowl.
Peanuts and walnuts – Peanuts are expected in a snack mix. Walnuts aren’t, which is why I like them in this one. They taste really good with the butter and herbs, and I’d miss them if they weren’t there.
Unsalted butter – There’s a lot of it because we’re coating eleven cups of cereal, crackers, pretzels and nuts. I use unsalted because the Cheez-Its, pretzels, peanuts and Worcestershire are already adding salt.
Dijon mustard and Worcestershire sauce – Dijon adds acidity, and Worcestershire adds the savory part. They mix into the butter with the herbs and spices without either one tasting overly strong.
Liquid smoke and smoked paprika – This is where the smoke comes from. I wanted it noticeable without turning the snack mix into barbecue seasoning.
Dried chives, dill, parsley and thyme – Four herbs sounds like a lot until they’re spread through eleven cups of snack mix. Keeping them dried means there’s no extra moisture coming from fresh herbs.
Crushed red pepper, black pepper and sea salt – Crushed red pepper adds heat, while black pepper and sea salt season the butter mixture.
True Lemon Crystallized Lemon – These packets are crystallized lemon made with lemon juice and lemon oil. I use three in the butter mixture, and there isn’t a substitute that will make this snack mix the same way. Look for True Lemon near drink mixes, sweeteners or powdered beverage packets, or buy it online.

How to Make Cowboy Butter Snack Mix

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the pans ready)
Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. You want two pans for this amount because one overloaded sheet pan turns into a buttered cereal traffic jam, and I want the mix spread out enough to bake instead of sitting in a thick mound.
Step Two (mix the dry seasonings)
Stir the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, crushed red pepper flakes and True Lemon crystals together in a medium bowl. Mixing them first keeps one handful from getting all the dill while another somehow gets none of the lemon.
Step Three (make the cowboy butter)
Whisk the melted butter with the Dijon mustard, liquid smoke and Worcestershire sauce, then whisk in the dry seasoning mixture until everything is well blended. Give it another good whisk right before you pour it because the herbs and spices will start settling while you’re standing there.
Step Four (coat the snack mix)
Put the Cheez-Its, broken Triscuits, peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex in a very large bowl. Pour the cowboy butter over everything and toss carefully until the mixture is coated as evenly as you can get it. There are 11 cups in that bowl, so take your time and use a light hand unless you want to make cowboy butter crumbs.
Step Five (divide and bake)
Divide the mixture between the prepared baking sheets and spread it into an even layer. Bake for 40 minutes, stirring each pan after 20 minutes. Spread everything back out before returning the pans to the oven because some pieces will have moved around a lot more than others.
Step Six (let it cool)
Leave the snack mix on the baking sheets until it has cooled completely. This isn’t the time to get impatient and dump warm snack mix into a container because trapping the moisture is how crisp cereal becomes disappointing cereal.

Recipe Tips

Use the biggest mixing bowl you own. Eleven cups of cereal, crackers, pretzels and nuts needs room to move around, and a cramped bowl makes it much harder to distribute the butter without crushing everything.
Don’t decide whether the snack mix is crisp enough until it has cooled completely. It will still seem softer when it first comes out of the oven.
When I break up the Triscuits, I’m looking for chunks roughly the size of the Chex and Cheez-Its. A few pieces from each cracker is enough because I don’t want a lot of Triscuit crumbs mixed in there.
You may still see some butter on the baking sheets when you stir everything at 20 minutes. That’s normal with this amount of butter, so stir it well, spread the snack mix back out and keep baking.
If you’re now staring down a bottle of opened liquid smoke, it does have a decent shelf life. But you can also use it to make my slow cooker kalua pork, sausage balls or a batch of my smoked tomato Bloody Mary mix.
My favorite places to use a handful of extra walnuts, if you’ve opened a package for this mix, are in my baked apples with maple-walnut sauce and my crispy gnocchi with sage brown butter.

Storage

Once the snack mix is completely cool, store it in an airtight container or resealable bag at room temperature for up to two weeks.
There’s no reason to refrigerate it. In fact, room temperature is better for keeping the cereal and crackers crisp.

FAQs

Can I use fresh lemon juice instead of True Lemon?
No. I went round for round with different amounts of fresh lemon first, but it isn’t concentrated enough, and adding more juice adds more moisture. True Lemon gets the lemon flavor into the snack mix without adding that extra liquid.
Why is there no garlic in this cowboy butter snack mix?
Because ultimately it was better without it. I know garlic is common in cowboy butter, and it’s great on a steak, but it kept getting lost among everything else in this snack mix. Adding more only covered up the herbs and lemon, so I left it out.
Can I use fresh herbs instead of dried herbs?
Stay with dried herbs. Fresh herbs are great in cowboy butter served as a sauce, but this gets baked and stored. Dried herbs are a much better fit for this one.
Is cowboy butter snack mix spicy?
It has some heat from the crushed red pepper flakes, but I wouldn’t call it spicy. You can reduce them or leave them out if you want the buttery, smoky flavor without the heat.
Can I substitute different crackers or nuts?
Yes, but within reason. Pecans or cashews are good subs for the walnuts or peanuts, and you can trade one cracker for something with a similar size and texture. I wouldn’t change several cups of the base at once, though. A Triscuit, a Chex square and an oyster cracker do not absorb butter the same way, and eventually the ratio stops acting like the recipe I tested.
Why does this recipe use so much butter?
Because there are eleven cups of snack mix in the bowl, and this is supposed to taste seriously buttery. I tried less, and it tasted like seasoned cereal and crackers.

From My Kitchen Notes

Small observations from the margins.

Lots of ideas become clearer after I stop expecting them to turn out the way they were supposed to.
Leaving something alone and giving up on it are not the same thing.
Sometimes the thing I keep trying to fix needs me to change the form.
When something comes back to me after I’ve stopped working on it, I pay attention.
I do like when one small detail makes me reconsider everything.
Removing one thing can tell me more than adding five others ever did.
The first attempt doesn’t deserve to survive because it came first.
Some things are worth coming back to, but not in the same form.
Accumulated history gets my attention. Change gets another chance.
I have much less patience for repetition dressed up as progress.

More Reasons to Fill a Bowl

Sweet and Spicy Furikake Popcorn – Furikake, chile, sweet seasoning.
BBQ Chex Snack Mix – Chex, pretzels, Cheez-Its, smoky barbecue seasoning.
Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
Air Fryer Pumpkin Spice Chex Mix – Chex, brown sugar, pumpkin pie spice.
Christmas Popcorn Mix – Popcorn, white chocolate, candy, pretzels.

This post may contain affiliate links. Please read my disclosure policy.

Cowboy Butter Snack Mix

Cowboy butter snack mix takes Chex cereal, crackers, pretzels and nuts and coats them in butter seasoned with dried herbs, Dijon, Worcestershire, smoked paprika, lemon and crushed red pepper. Baking the mixture gives the seasoning time to flavor the different cereals and crackers while everything becomes crisp.

Course Appetizer, Snack

Cuisine American

Keyword cowboy butter Chex mix, cowboy butter recipe, cowboy butter snack mix, game day snack, homemade Chex mix, party mix, savory snack mix, seasoned Chex mix

Prep Time 10

Cook Time 40

Cooling 30

Total Time 1 20

Servings cups

Calories 270kcal

Author Cathy Pollak

Equipment

very large mixing bowl You need enough room to toss 11 cups of snack mix without crushing the cereal and crackers.
2 baking sheet (large) Dividing the mixture between two pans gives it enough surface area to bake evenly.
parchment paper Lines the baking sheets and makes cleanup easier after baking the butter-coated mixture.
2 mixing bowls (medium). One for the dry seasonings and one for the melted butter mixture.
whisk Distributes the Dijon, Worcestershire, liquid smoke, herbs and seasonings throughout the melted butter.
rubber spatula or spoon (large). Useful for coating the snack mix and stirring it halfway through baking.

Ingredients

Dry Seasoning Mix:

1 tbsp (2 g) dried chives
1 tbsp (3 g) dried dill
1 tbsp (2 g) dried parsley
½ tbsp (2 g) dried thyme leaves
1 tbsp (7 g) smoked paprika
1 tsp (6 g) fine sea salt
½ tsp (1 g) ground black pepper
½ tsp (1 g) red pepper flakes
3 packets (2.4 g) True Lemon Crystallized Lemon

Cowboy Butter Mixture:

1½ cups (340 g) unsalted butter melted
1 tbsp (15 g) Dijon mustard
½ tsp (2.5 g) liquid smoke
1 tsp (5 g) Worcestershire sauce

Snack Mix Base:

2 cups (120 g) Cheez-It crackers
1 cup (60 g) broken into chunks Triscuit crackers (if you can find mini Triscuits, those are fine too)
1 cup (145 g) roasted, salted peanuts
1 cup (120 g) walnut pieces
1 cup (40 g) mini pretzels
1 cup (50 g) oyster crackers
2 cups (56 g) Rice Chex cereal
2 cups (56 g) Corn Chex cereal

Instructions

Preheat oven to 250°F (121°C). Line two large rimmed baking sheets with parchment paper.
Combine the dried chives, dill, parsley, thyme, smoked paprika, sea salt, black pepper, red pepper flakes and True Lemon crystals in a medium bowl.
1 tbsp (2 g) dried chives, 1 tbsp (3 g) dried dill, 1 tbsp (2 g) dried parsley, ½ tbsp (2 g) dried thyme leaves, 1 tbsp (7 g) smoked paprika, 1 tsp (6 g) fine sea salt, ½ tsp (1 g) ground black pepper, ½ tsp (1 g) red pepper flakes, 3 packets (2.4 g) True Lemon Crystallized Lemon
Whisk the melted butter, Dijon mustard, liquid smoke and Worcestershire sauce in a separate bowl until thoroughly blended.
1½ cups (340 g) unsalted butter, 1 tbsp (15 g) Dijon mustard, ½ tsp (2.5 g) liquid smoke, 1 tsp (5 g) Worcestershire sauce
Add the dry seasoning mixture to the melted butter mixture and whisk until the herbs and seasonings are evenly distributed.
Add the Cheez-It crackers, broken Triscuits, roasted peanuts, walnuts, pretzels, oyster crackers, Rice Chex and Corn Chex to a very large mixing bowl. Pour the cowboy butter mixture over the snack mix and toss carefully until the cereal, crackers, pretzels and nuts are evenly coated.
2 cups (120 g) Cheez-It crackers, 1 cup (60 g) broken into chunks Triscuit crackers, 1 cup (145 g) roasted, salted peanuts, 1 cup (120 g) walnut pieces, 1 cup (40 g) mini pretzels, 1 cup (50 g) oyster crackers, 2 cups (56 g) Rice Chex cereal, 2 cups (56 g) Corn Chex cereal
Divide the snack mix between the prepared baking sheets and spread into an even layer.
Bake for 40 minutes, stirring each pan after 20 minutes and redistributing the mixture into an even layer before returning it to the oven.
Cool completely on the baking sheets before serving or transferring to an airtight container for storage.

Notes

I use True Lemon Crystallized Lemon because it gives the seasoning the lemon flavor I wanted without adding fresh lemon juice.
I tested garlic in this mix and left it out because it overwhelmed the herbs and lemon without adding anything I missed in the finished recipe.
Whisk the cowboy butter mixture again immediately before pouring it over the snack mix since the dried herbs and seasonings can sink as it sits.
Use a very large mixing bowl so there is enough room to coat the cereal, crackers, pretzels and nuts without crushing them.
Let the snack mix cool completely on the baking sheets before transferring it to a container so it stays crisp.

Nutrition

Have you made this Cowboy Butter Snack Mix? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cowboy Butter Snack Mix appeared first on Noble Pig.

Almond Cream Bread Pudding

Cathy Pollak — Mon, 14 Sep 2026 14:40:17 +0000

This almond cream bread pudding has a separate almond filling layered between custard-soaked bread, then a buttery brown sugar glaze poured over the top after baking. Keeping the almond cream separate gives the pudding fuller almond flavor, and a softer, richer center.

Almond Bread Pudding with Almond Cream and Brown Sugar Glaze

I wanted this almond cream bread pudding to taste like almond, not like regular bread pudding with a splash of almond extract mixed into the custard. I kept thinking about marzipan and almond pastries, including almond cake, where I know what I’m tasting before I’ve even finished the first bite. Those are my favorite.

Bread pudding already has lots of custard, and I didn’t want the almond flavor to disappear into it. I gave the almond cream its own place in the recipe, separate from the custard, so I could taste the almond filling and the custard on their own even after everything had baked together.

I added the brown sugar butter glaze because after adding the almond cream, I saw no reason to hold back.

The Decisions Behind This Recipe

I kept the almond cream separate from the custard because mixing everything together wasn’t giving me enough almond flavor. Keeping it on its own gives the bread pudding the marzipan-like almond taste without adding more extract to the custard.
The almond cream is mostly almond flour with a small amount of all-purpose flour. The almond flour is where most of the flavor comes from, while the all-purpose flour helps the filling stay together once it goes into the custard and bakes.
The custard is less sweet than I normally might make it because the almond cream and brown sugar butter glaze are already doing enough. I still wanted this to be a very rich bread pudding, but not one where I was done after two bites.
The sliced almonds go on before baking so they can toast in the oven with the bread pudding. The pudding needs more time than the almonds do, so I keep the dish covered for most of the bake and uncover it near the end.
I pour the brown sugar butter glaze over the bread pudding while it’s still warm so some of it can soak into the top. I don’t want it sitting on the surface like frosting because I want some of that brown sugar and butter getting into the bread too.

Ingredients

Italian country loaf – I like a loaf with enough strength to soak up the custard without turning to mush. Day-old bread works best because it’s already dry and ready to take in more of the custard.
Eggs – You’ll need them for both the almond cream and the custard. They help the almond filling set and give the custard its soft texture.
Whole milk – This makes up most of the liquid in the custard, along with the heavy cream.
Heavy whipping cream – Some goes into the custard, and you’ll use more to finish the brown sugar butter glaze.
Granulated sugar – Sweetens both the custard and the almond cream.
Light brown sugar – You’ll use this in the custard and again for the glaze. If you’re out, you can make my homemade brown sugar.
Butter – (salted and unsalted) This goes into all three parts of the recipe, so you’ll use it for the almond cream, the custard and the brown sugar glaze.
Almond flour – This makes up most of the almond cream and gives it its strong almond flavor.
All-purpose flour – There’s only a small amount, but it helps the almond filling stay together as it bakes.
Almond extract – This goes into both the almond cream and the custard, so the almond flavor isn’t limited to the filling.
Vanilla extract – This goes into the custard and the brown sugar glaze.
Ground cinnamon – There’s enough in the custard to give it some cinnamon flavor without making this taste like cinnamon bread pudding.
Ground nutmeg – I use less nutmeg than cinnamon so it stays in the background with the custard.
Sliced almonds – These go across the top and add toasted almond along with the softer almond filling inside.

How To Make Almond Cream Bread Pudding

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the almond cream)
Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray. In the bowl of a stand mixer, beat the almond flour, softened butter, sugar, almond extract and eggs until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again. The almond cream should be soft enough to pipe but still thick enough to stay in a mound when it comes out of the piping bag. Set it aside while you make the custard.
Step Two (mix the custard)
Preheat the oven to 350°F (177°C). In a large bowl, whisk together the eggs, whole milk, heavy cream, melted butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg. Keep whisking until the eggs are completely mixed in and you don’t have any streaks of egg white left.
Step Three (start with half the bread and custard)
Tear the bread into large pieces and put half of it into the prepared baking dish. Pour half of the custard over the bread and give it a minute to soak in. Press down lightly on any pieces that are still dry on top, but don’t mash the bread into the custard.
Step Four (add the almond cream)
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish instead of putting most of it in one area. You don’t need to cover every inch of bread because the almond cream will still be spread throughout the pudding once the second layer of bread goes on.
Step Five (finish the layers)
Add the remaining bread, then pour the rest of the custard evenly over it. Scatter the sliced almonds across the top, pressing a few down between the pieces of bread so they aren’t all sitting in the same place.
Step Six (rest and bake)
Let the assembled bread pudding sit for 10 minutes before it goes into the oven so the bread has time to absorb the custard. Cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. It’s done when the center is puffed and set and you don’t see loose custard moving around when you give the pan a light nudge. The center can still feel soft because it will firm more as the bread pudding rests.
Step Seven (make the glaze and pour it on warm)
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until the mixture is smooth. Add the vanilla and heavy cream and whisk until the glaze is fully mixed. Pour it over the bread pudding while both are still warm, moving around the dish as you pour so the glaze gets over more than the center.

Recipe Tips

The almond cream should not be loose or pourable. If yours is, double-check the almond flour, butter and egg measurements before you continue.
Give the bread pudding about 10 minutes to rest after the glaze goes on before serving it. It will be very soft straight from the oven, and that short rest gives the custard and almond filling time to firm up.
I’ve only made this with an Italian country loaf, which is what I recommend. Brioche or challah can also be used, but both will give you a richer, softer bread pudding.
Store leftover almond flour in the freezer once the bag is open because the natural oils can eventually turn rancid. But now that the bag’s open, use it to make my almond cruffins or amaretti cookies.
Tear the bread instead of cutting it into neat cubes. The uneven pieces give the custard more places to soak in, and I like the way the bread pudding looks once it’s baked.
I keep the pieces of bread large. If you tear them too small, they absorb the custard much faster and the finished bread pudding can become softer than you want.
Use a piping bag with a wide opening for the almond cream. The bread below is already wet with custard, and piping makes it easier to spread the almond cream around the dish without having to press and smear it over the soaked bread.
Let the melted butter cool before whisking it into the custard. It can still be warm, but I don’t pour hot butter directly into the eggs.
Don’t decide the bread pudding is done based on how browned it looks on top. The sliced almonds and exposed bread can look ready before the custard in the center has finished baking, so the center is what tells me when it’s done.
If you don’t have a piping bag, use a large zip-top bag and cut off one corner. Make the opening wide so the almond cream can come through without having to squeeze the bag too hard.

Storage and Reheating

Let the bread pudding cool completely, then cover the baking dish or transfer leftovers to an airtight container and refrigerate for up to 3 days.
Reheat individual servings in the microwave until warmed through. For several servings, cover the baking dish with foil and warm it in a 300°F (149°C) oven until heated through.
The brown sugar glaze will soak farther into the bread as it sits in the refrigerator, so leftovers will be softer than the bread pudding was on the first day.
I like this bread pudding the day it’s baked, when the sliced almonds are freshly toasted and the brown sugar glaze is still warm, but the leftovers reheat well.

FAQs

Why does the almond cream taste a little like marzipan?
Almond flour, butter, sugar and almond extract give it some of the same flavors you get from marzipan and other almond pastry fillings. The almond cream is much softer because it also contains eggs and bakes between the custard-soaked bread.
Can I assemble almond bread pudding ahead of time?
You can assemble it a few hours before baking and keep it covered in the refrigerator. Wait to add the sliced almonds until you’re ready to bake so they aren’t sitting in the custard while the bread pudding waits.
Can I make this almond bread pudding without the brown sugar glaze?
You can, but it’s much better with the glaze. Without it, you’ll still have the almond cream and custard, but you’ll miss the brown sugar and butter that soak into the top after baking.
Why does this recipe use both almond and vanilla extract?
The almond extract goes into both the almond cream and the custard because I wanted almond flavor in both. I use vanilla in the custard and brown sugar glaze as a background flavor.
Can I reduce the sugar in this bread pudding?
I wouldn’t reduce the sugar in the almond cream or brown sugar glaze. If you want the bread pudding less sweet, hold back some of the glaze instead of changing the almond filling.

From My Kitchen Notes

Small observations from the margins.

I’ve never believed one kind of sweetness has to be enough.
I see the difference between soaking something in and losing it completely.
Sometimes the separate part is the reason it works.
I’ve stopped assuming more time fixes everything. It doesn’t.
If I have to hunt for it, there probably wasn’t enough.
Holding back is useful until it becomes the only reason you’re saying no.
Warmth is useful. So is knowing when something is done.
I don’t think everything needs to become part of something else to belong there.
The best parts should not require explanation.
The thing I thought was extra can turn out to be the best part.

When Stale Bread Gets Ambitious

Caramel Apple Bread Pudding – Brioche, apples, caramel, warm spices.
Mushroom and Leek Bread Pudding – Mushrooms, leeks, bacon, savory custard.
Chocolate Croissant Bread Pudding – Croissants, chocolate, custard, buttery pastry.

This post may contain affiliate links. Please read my disclosure policy.

Almond Cream Bread Pudding

Almond Cream Bread Pudding has a separate almond filling layered between custard-soaked bread and sliced almonds, then a warm brown sugar butter glaze poured over the top after baking.

Course Dessert

Cuisine American

Keyword almond bread pudding, almond bread pudding recipe, almond cream bread pudding, bread pudding recipe, bread pudding with almond cream

Prep Time 20

Cook Time 50

Total Time 1 10

Servings

Calories 548kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23x33 cm) For assembling and baking the bread pudding.
Stand Mixer or hand mixer. For mixing the almond cream until creamy.
mixing bowls (large) For whisking the custard.
Saucepan (small) For making the brown sugar butter glaze.
pastry bag or large zip-top bag. For distributing the almond cream over the soaked bread.
whisk (large). For thoroughly mixing the eggs into the custard.

Ingredients

cooking spray

Almond Cream:

2¼ cups (216 g) almond flour
¾ cup (170 g) unsalted butter softened
¾ cup (150 g) granulated sugar
1½ tsps (7 ml) almond extract
3 large eggs room temperature
3 tbsps (24 g) all-purpose flour

Bread Pudding Base:

6 large eggs room temperature
2 cups (480 ml) whole milk
1 cup (240 ml) heavy whipping cream
6 tbsps (85 g) salted butter melted and cooled
¼ cup (50 g) granulated sugar
½ cup (110 g) light brown sugar
1 tsp (3 g) ground cinnamon
1 tsp (5 ml) vanilla extract
1 tsp (5 ml) almond extract
¼ tsp (0.5 g) ground nutmeg
1 lb (454 g) Italian country loaf torn into rough pieces, divided
½ cup (43 g) sliced almonds

Brown Sugar Glaze:

8 tbsps (113 g) salted butter
3 tbsps (40 g) light brown sugar
1½ tsps (7 ml) vanilla extract
2 tbsps (30 ml) heavy whipping cream

Instructions

Coat a 9 x 13-inch (23 x 33 cm) baking dish with cooking spray, then add the almond flour, softened butter, granulated sugar, almond extract and eggs to the bowl of a stand mixer and beat until creamy, stopping to scrape down the bowl as needed. Add the all-purpose flour and mix again until the almond cream is soft enough to pipe but thick enough to stay in a mound when it comes out of the piping bag, then set aside.
cooking spray, 2¼ cups (216 g) almond flour, ¾ cup (170 g) unsalted butter, ¾ cup (150 g) granulated sugar, 1½ tsps (7 ml) almond extract, 3 large eggs, 3 tbsps (24 g) all-purpose flour
Preheat the oven to 350°F (177°C), then whisk the eggs, whole milk, heavy cream, melted and cooled butter, granulated sugar, brown sugar, cinnamon, vanilla extract, almond extract and nutmeg together in a large bowl until completely mixed and no streaks of egg white remain.
6 large eggs, 2 cups (480 ml) whole milk, 1 cup (240 ml) heavy whipping cream, 6 tbsps (85 g) salted butter, ¼ cup (50 g) granulated sugar, ½ cup (110 g) light brown sugar, 1 tsp (3 g) ground cinnamon, 1 tsp (5 ml) vanilla extract, 1 tsp (5 ml) almond extract, ¼ tsp (0.5 g) ground nutmeg
Tear the bread into large pieces and place half in the prepared baking dish, then pour half of the custard evenly over the bread and let it soak in briefly, pressing down lightly on any pieces that remain dry on top without mashing the bread into the custard.
1 lb (454 g) Italian country loaf
Transfer the almond cream to a piping bag fitted with a wide opening and pipe it over the soaked bread, spreading it around the dish so most of the almond cream isn’t concentrated in one area.
Add the remaining bread and pour the remaining custard evenly over it, then scatter the sliced almonds across the top and press a few down between the pieces of bread.
½ cup (43 g) sliced almonds
Let the assembled bread pudding rest for 10 minutes so the bread can absorb the custard, then cover the dish loosely with foil and bake for 45 to 50 minutes, removing the foil for the final 5 minutes. The bread pudding is done when the center is puffed and set and you don’t see loose custard moving when the pan is lightly nudged.
While the bread pudding finishes baking, melt the butter in a small saucepan and stir in the brown sugar until smooth, then add the vanilla and heavy cream and whisk until the glaze is completely mixed.
8 tbsps (113 g) salted butter, 3 tbsps (40 g) light brown sugar, 1½ tsps (7 ml) vanilla extract, 2 tbsps (30 ml) heavy whipping cream
Pour the warm brown sugar glaze evenly over the bread pudding while it is still warm, then let the bread pudding rest for about 10 minutes before serving.

Notes

If your bread is fresh, tear it into pieces and dry it in a 250°F (121°C) oven for 10 to 15 minutes before assembling the bread pudding.
The almond cream should be soft enough to pipe but thick enough to stay in a mound. If it becomes too soft to pipe easily, refrigerate it briefly before continuing.
I tested this recipe with an Italian country loaf. Brioche or challah can also be used, although either will make a richer, softer bread pudding.
Store leftovers covered in the refrigerator for up to 3 days. Reheat individual servings in the microwave or cover the baking dish with foil and reheat at 300°F (149°C) until warmed through.

Nutrition

Have you made this Almond Cream Bread Pudding? I’d love to hear how it turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Almond Cream Bread Pudding appeared first on Noble Pig.

BBQ Chex Snack Mix

Cathy Pollak — Tue, 01 Sep 2026 12:37:36 +0000

BBQ Chex snack mix coats Chex cereal, pretzels, cheese crackers and peanuts in a buttery BBQ sauce seasoned with smoked paprika, garlic and onion. A low oven bakes the sauce onto every piece, leaving a crisp, smoky snack mix made for tailgates, holiday parties and couch surfing through football season.

Homemade BBQ Chex Mix with Pretzels, Cheese Crackers and Peanuts

I’m a snacker, which almost sounds like a confession. But the evidence is real, a handful of this and that, including this BBQ Chex mix, can turn into a meal pretty quickly for me. There are people who think I eat elaborately most days, which is hilarious, because sometimes dinner is whatever I can put together without making another mess in the kitchen. But I do take snack mix more seriously than I probably should.

Years ago, one of my sons had his car broken into on his college campus. Whoever did it stole his Costco stuff, jumper cables, asthma meds and a bunch of random crap, but left a giant cloudy Ziploc bag of homemade Chex mix on the seat with a note that said, “Sorry.” I still have questions.

I’ve always assumed it was another student and that somebody’s mom had mailed them a care package with the Chex mix, which means they gave up their homemade snack as restitution for robbing a car. This still makes me laugh because getting a text message that says, “I was robbed. They left Chex mix,” is a rare form of comedy. I also live in the delusion that her Chex mix sucked. It helped. Mine has BBQ sauce on it, so I’m already winning the make-believe Chex mix war.

I toss Rice Chex, Corn Chex, pretzels, Cheez-Its and salted peanuts with BBQ sauce, melted butter, smoked paprika, garlic and onion, then spread everything across two pans and bake it low and slow. The mixture looks wet when the sauce first goes on, but the moisture cooks off in the oven and leaves the barbecue flavor baked onto everything. Unfortunately, this means you keep digging around in the bowl like a troll.

This is great packed into a lunchbox, necessary during a football game or board-game rally, and completely different from everything sweet going into a holiday tin. It is the season.

The Decisions Behind This Recipe

I use BBQ sauce instead of a powdered barbecue seasoning because I want the sauce itself baked onto the snack mix. Melted butter loosens it up enough for a very large bowl of cereal, pretzels, crackers and peanuts, while smoked paprika, garlic powder and onion powder let me add more seasoning without adding more moisture.
I use equal amounts of Rice Chex and Corn Chex because I like having both once everything is coated and baked. Eight cups of cereal also leaves enough space in the mix for the pretzels, Cheez-Its and salted peanuts, so you’re not digging through an enormous bowl of Chex hoping to eventually find something else.
The smoked paprika stays even though there’s already BBQ sauce in the coating. Bottled sauces can be all over the place when it comes to smoke, and I don’t want the recipe depending on the sauce to add that flavor.
I keep the oven at 250°F because BBQ sauce has both sugar and moisture in it. The lower temperature gives the sauce time to dry onto everything without the sugars getting too dark before the coating has had time to dry.
I also divide the batch between two baking sheets instead of crowding everything onto one. The coating is wet going into the oven, and spreading the snack mix out gives the moisture somewhere to go while it bakes.

Ingredients

Rice Chex cereal – This is half of the cereal base. It stays crisp through all the tossing, and its shape catches the BBQ coating on more than one surface.
Corn Chex cereal – I use this with the Rice Chex because I like the slight difference in flavor and texture once everything has been coated and baked.
Pretzel twists – Salty and very good at hanging onto the BBQ sauce in all the curves and spaces.
Cheez-It crackers – The cheese works really well with barbecue, and I like having something in the bowl besides cereal and pretzels.
Roasted, salted peanuts – These add more salt and a completely different crunch. If you use unsalted peanuts instead, you may want to taste the finished mix and adjust from there.
BBQ sauce – Use one you already like. I usually use Sweet Baby Ray’s because it coats the mix well and dries down nicely in the oven. A thinner, vinegar-heavy sauce can take longer to bake off and will give you a different finished flavor.
Unsalted butter – Melted butter goes into the BBQ sauce so I can distribute the coating through twelve cups of cereal, crackers, pretzels and peanuts without making it heavier than it needs to be.
Smoked paprika – I still add this even though there’s BBQ sauce in the mix. Bottled sauces vary a lot in how smoky they are, and this makes sure that flavor is there either way.
Garlic powder – Adds garlic flavor without adding any more moisture to a coating we already need to dry out in the oven.
Onion powder – Same idea here. It adds the familiar savory barbecue flavor without changing the consistency of the sauce.

How to Make BBQ Chex Snack Mix

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (get the oven and pans ready)
Preheat the oven to 250°F and line two large rimmed baking sheets with parchment paper. Get both pans ready before you add the BBQ sauce because once the mix is coated, I want it spread out and into the oven instead of stopping to deal with the pans.
Step Two (mix the crunchy stuff and BBQ coating)
Add the Rice Chex, Corn Chex, pretzels, Cheez-Its and peanuts to an extra-large bowl and toss everything around a few times. Use a bigger bowl than you think you need because twelve cups of snack mix takes up a ridiculous amount of room once you start turning it over. In a separate bowl, whisk together the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder until the butter is mixed in and the seasonings are worked through the sauce.
Step Three (coat the snack mix)
Pour the BBQ mixture over everything in the bowl and start tossing from the bottom up. Take your time here. You don’t need every single piece to look identical, but you also don’t want a few pieces of Chex cereal holding all the sauce while half the bowl stays dry.
Step Four (spread it out)
Divide the mixture between the two baking sheets and spread it into an even layer. Don’t crowd everything onto one pan. The sauce adds quite a bit of moisture with it, and spreading the mix out gives the moisture somewhere to go while it bakes.
Step Five (bake and cool)
Bake for 30 to 40 minutes, stirring every 15 minutes, and start paying attention around the 30-minute mark. The coating should feel dry instead of wet or tacky, but don’t expect the snack mix to feel completely crisp while it’s still hot. Leave the mix on the baking sheets until it has cooled all the way down because the coating firms as it cools, so this is not the time to get impatient and start packing it into containers.

Recipe Tips

The consistency of your BBQ sauce can change the baking time. I recommend using a bottled BBQ sauce for this recipe and not a thin, vinegar-heavy sauce like my Carolina-style brown sugar vinegar BBQ sauce. That style of sauce contains more liquid and won’t coat or dry onto the snack mix the same way.
Start checking more closely after the second stir at 30 minutes. BBQ sauces don’t all contain the same amount of water and sugar, so your batch may be dry at that point or need another 5 to 10 minutes.
If you opened a new bottle of BBQ sauce for this recipe, you’ll probably have some left. Use it for my slow cooker BBQ beef or mini meatloaf recipe.
If you have extra roasted salted peanuts, save them for my Snickers poke cake.

Storage

Once the BBQ Chex mix is completely cool, store it in an airtight container at room temperature. Keeping air and humidity away from it is the best way to keep the cereal and crackers crisp.
This is also a good make-ahead snack because nothing needs to be served warm. Once it’s sealed, it’s ready when you need it for a tailgate, lunchbox, holiday tin or an unscripted snack session.
If it loses some of its crispness, spread it back out on a baking sheet and warm it for a few minutes in a 250°F oven. Let it cool completely again before putting it back into a container.

FAQs

Why doesn’t the BBQ sauce make the Chex soggy?
It does at first. That’s why the low oven and two baking sheets are necessary. The sauce adds moisture, then the oven slowly drives the moisture off while the coating dries onto the cereal, crackers, pretzels and peanuts.
Can I use all Rice Chex or all Corn Chex?
Yes. Use eight cups of either one if that’s what you have. I like the mix of both, but the recipe still tastes good with one.
Can I leave out the peanuts?
Yes. The batch will just be a little smaller. If you’re leaving them out because of an allergy, check the labels on the rest of the packaged ingredients too.
Can I change the pretzels or Cheez-Its?
Yes, as long as you keep the overall amount of dry ingredients somewhat close. I’d stick with sturdy savory crackers and pretzels that can handle repeated tossing and stirring without turning into crumbs.
How do I know when BBQ Chex mix is done?
The coating should no longer feel wet or tacky when you stir it. Depending on your sauce and oven, that may happen closer to 30 minutes or take the full 40. The mix will crisp up more as it cools.
Can I make BBQ Chex mix in the microwave?
I don’t recommend it for this recipe. The BBQ sauce adds much more moisture than the butter-based coating used in traditional Chex mix, and the oven gives that moisture time to evaporate while the mixture is spread across two baking sheets. You’re much more likely to get the crisp texture I want from the oven-baked method.

From My Kitchen Notes

Small observations from the margins.

Not everything improves by being crowded together.
A small amount of smoke can make something ordinary much more interesting.
I don’t mind stirring things up if it makes things easier later.
Something can look messy halfway through and end up being right anyway.
I’ve gotten better at waiting until something is finished before I judge it.
There’s a difference between being coated in something and being changed by it.
There are things need heat before they tell you what they’re really made of.
I’ve found staying busy isn’t the same as moving forward.
I pay very close attention to what people decide is worth making permanent.
I’m not interested in potential, only follow-through.
History doesn’t make decisions for me.
There are things I care about and still decide to walk away from.
I’ve decided mystery is much less charming when it becomes a lifestyle.

When a Handful of This and That Is the Meal

Cowboy Butter Snack Mix – Herbs, lemon, spice.
Sweet and Spicy Furikake Popcorn – Furikake, sugar, chile heat.
Christmas Popcorn Mix – White chocolate, candy, dipped pretzels.
Puppy Chow Recipe (Muddy Buddies) – Chocolate, peanut butter, powdered sugar.
S’mores Pretzel Bites – Pretzels, chocolate, toasted marshmallow.
Air Fryer Pumpkin Spice Chex Mix – Chex cereal, pumpkin spice, brown sugar.

This post may contain affiliate links. Please read my disclosure policy.

BBQ Chex Snack Mix

BBQ Chex Snack Mix coats two kinds of Chex cereal, pretzels, cheese crackers and roasted peanuts with real BBQ sauce, butter and smoky seasonings before baking everything slowly in the oven. The low baking temperature dries the BBQ coating onto the mix while keeping the cereal crisp.

Course Snack

Cuisine American

Keyword BBQ Chex mix recipe, BBQ Chex Snack Mix, BBQ Snack Mix

Prep Time 15

Cook Time 40

Total Time 55

Servings cups

Calories 309kcal

Author Cathy Pollak

Equipment

measuring cups and spoons For measuring the cereal, mix-ins, sauce and seasonings.
mixing bowls (extra large and small). One gives you enough room to thoroughly toss the cereal and mix-ins with the BBQ coating without crushing the Chex and the other is for whisking the BBQ sauce, melted butter and seasonings.
wooden spoon or silicone spatula. For tossing the snack mix with the coating and stirring it during baking.
whisk Incorporates the melted butter and dry seasonings evenly into the BBQ sauce.
2 rimmed baking sheets Dividing the mixture between two pans provides enough surface area for moisture from the BBQ sauce to evaporate.
parchment paper Prevents the BBQ coating from baking directly onto the pans and makes cleanup easier.

Ingredients

4 cups (120 g) Rice Chex cereal
4 cups (125 g) Corn Chex cereal
1½ cups (60 g) pretzel twists
1½ cups (93 g) Cheez-It crackers
1 cup (145 g) roasted, salted peanuts
½ cup (120 ml) BBQ sauce
2 tbsps (28 g) unsalted butter melted
2 tsps (4 g) smoked paprika
1 tsp (3 g) garlic powder
1 tsp (2 g) onion powder

Instructions

Preheat the oven to 250°F (120°C) and line two large rimmed baking sheets with parchment paper.
Add the Rice Chex, Corn Chex, pretzels, Cheez-It crackers and peanuts to an extra-large mixing bowl, tossing briefly to distribute the smaller ingredients throughout the cereal.
4 cups (120 g) Rice Chex cereal, 4 cups (125 g) Corn Chex cereal, 1½ cups (60 g) pretzel twists, 1½ cups (93 g) Cheez-It crackers, 1 cup (145 g) roasted, salted peanuts
Whisk the BBQ sauce, melted butter, smoked paprika, garlic powder and onion powder in a small bowl until the butter and seasonings are fully incorporated into the sauce.
½ cup (120 ml) BBQ sauce, 2 tbsps (28 g) unsalted butter, 2 tsps (4 g) smoked paprika, 1 tsp (3 g) garlic powder, 1 tsp (2 g) onion powder
Pour the BBQ sauce mixture over the cereal mixture and toss thoroughly until the sauce is evenly distributed and there are no heavily coated or completely dry sections of cereal.
Divide the snack mix between the prepared baking sheets and spread it into an even layer, giving the moisture in the BBQ sauce enough exposed surface area to evaporate as the mixture bakes.
Bake for 30 to 40 minutes, stirring every 15 minutes, until the coating feels dry rather than wet or tacky.
Allow the BBQ Chex snack mix to cool completely on the baking sheets before serving or storing, as the coating will continue to firm as it cools.

Notes

Use a BBQ sauce you already like the flavor of because its flavor becomes more concentrated as the coating bakes and dries. A thicker, sweeter bottled BBQ sauce works especially well for this recipe.
Do not crowd the entire batch onto one baking sheet. The BBQ sauce adds considerably more moisture than a traditional dry-seasoned Chex mix, and dividing it between two pans gives that moisture more room to evaporate.
The snack mix will continue to crisp as it cools, so allow it to cool completely before transferring it to an airtight container.
Because BBQ sauce and packaged cereals, crackers, pretzels and peanuts vary considerably by brand, the sodium and nutrition information will change depending on the products used.

If you’re making this BBQ Chex Snack Mix, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made this BBQ Chex Snack Mix? I’d love to hear how it turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post BBQ Chex Snack Mix appeared first on Noble Pig.

Milk Bread Rolls

Cathy Pollak — Wed, 26 Aug 2026 17:12:02 +0000

These soft milk bread rolls use a 90-second microwave tangzhong, a long knead for proper gluten development, and a final bake to temperature so they stay tender without becoming too delicate.

Homemade Milk Bread Rolls Made with Tangzhong

I found milk bread because I got into a line in Vancouver, British Columbia without knowing what I was standing in line for.

It was outside a Japanese bakery on Hastings Street, and the line was long enough that I figured everybody else knew something I didn’t. This is nothing new for me. I see a long food line and decide I also need whatever is at the other end of it. Many people have suffered through this behavior with me in more than one city.

Inside were all these adorable Japanese pastries, including the cutest pull-apart buns made to look like bears that I think had Nutella inside. I bought way more than I meant to because by then I had already stood in the line and I was committed. But it was the milk bread I kept thinking about afterward.

It’s not like milk bread was some new discovery. I had never really paid attention to it before, and once I did, I started noticing it everywhere. What I wanted was to understand why the texture was so different from the dinner rolls I was used to making. And that was what sent me down the tangzhong rabbit hole.

Traditional tangzhong is usually cooked on the stovetop for several minutes and then cooled before it goes into the dough. I started out making it that way, then eventually realized I could do the same thing in the microwave in about 90 seconds. From there, I stirred room-temperature milk directly into the warm tangzhong, which meant there was no separate cooling period either.

Then I kept changing the rest of the process to fit what I wanted. I wasn’t interested in a traditional milk bread loaf. I wanted pull-apart dinner rolls. So I made them over and over, adjusted the dough, changed the way I added the egg and butter, tested the kneading time, weighed the portions, and kept going until they came out the way I imagined.

The rolls I ended up with are soft and buttery, golden on top, pale where they bake against each other, and strong enough to split and butter without falling apart in your hand.

The Decisions Behind This Recipe

I make the tangzhong in the microwave because I got tired of treating it like a separate stovetop project. In my 1,000-watt microwave, it takes about 90 seconds total in 30-second increments, whisking between each one. That saves the saucepan, the standing-and-whisking part, and the separate cooling time that usually comes afterward.
I also don’t cool the tangzhong on its own before making the dough. I transfer it straight to the mixer, stir in the room-temperature milk and sugar, and that cools the mixture enough to add the yeast. It’s a small change, but it makes the whole process feel much less elaborate.
I prefer bread flour for these rolls because I like the extra strength it gives the dough, especially once the egg and butter go in. I tested them with all-purpose flour too, and they’re still very good, so if that’s what you have, you can use it. My preference is still bread flour.
The order of the ingredients is more important than it is in a basic dinner roll. I let the flour start forming the dough first, then add the egg, then the butter one tablespoon at a time. I wait until each tablespoon of butter has worked into the dough before adding the next. When I dumped all the butter in at once, the mixer spent a long time chasing it around the bowl and the dough became much harder to read.
The salt goes in after the egg and butter, and then I give the dough a long knead. Ten to fifteen minutes sounds like a lot until you see what happens to the dough. It goes from soft and somewhat messy to smooth, elastic and slightly tacky. I stop when a small piece stretches thin enough to pass the windowpane test.
I also weigh the rolls. About 70 grams each gives me twelve rolls that fit well in a 9 x 13-inch pan and bake to the size I wanted for dinner rolls and sliders. You can divide the dough by eye, but weighing them is the easiest way to keep one giant roll from eating the other eleven.
And I bake them together rather than spacing them out individually. That’s what gives you the browned tops and the pale, very soft sides where the rolls touch each other. I still check a center roll with a thermometer, though. I’m looking for about 190°F, not just a pretty top.

Ingredients

Bread flour – This is my first choice because the higher protein gives the dough more strength once the egg and butter go in.
Whole milk – Milk is used twice, once in the tangzhong and again in the dough. Whole milk is my preference because it gives the rolls more richness, but I also tested 2% successfully.
Granulated sugar – There’s enough here to give the rolls a slight sweetness.
Active dry yeast – This is what I used for testing. It should foam after sitting in the warm milk mixture for about 5 minutes, which confirms the yeast is active before you continue with the dough.
Egg – This enriches the dough with additional fat and protein and contributes to the soft, tender interior.
Unsalted butter – Make sure it’s very soft before it goes into the mixer. It should mash easily with a finger, not be melted or greasy.
Fine sea salt – Besides seasoning the dough, salt helps regulate yeast activity and supports gluten development during kneading.
Egg wash – An egg beaten with water gives the exposed tops of the rolls their golden brown finish as they bake.

How to Make Milk Bread Rolls

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the tangzhong)
Whisk the bread flour and milk together in a microwave-safe measuring cup, then microwave in 30-second increments, whisking well after each one, until the mixture becomes a smooth, thick paste. Mine takes about 1 minute 30 seconds total in a 1,000-watt microwave. Scrape the warm tangzhong into the bowl of your stand mixer, stir in the room-temperature milk and sugar, then sprinkle the yeast over the top and let it sit for about 5 minutes, until visibly foamy. If nothing happens, start again with fresh yeast.
Step Two (mix the dough)
Fit the mixer with the dough hook and add the bread flour, mixing on low until the dough comes together and starts pulling away from the sides of the bowl. Add the beaten egg and mix until incorporated, then add the very soft butter 1 tablespoon at a time, waiting until each addition has worked into the dough before adding the next. Once all the butter has worked into the dough and it begins pulling away from the bowl again, add the salt.
Step Three (knead and let it rise)
Keep the mixer on low and knead for 10 to 15 minutes, until the dough is soft, smooth and still slightly tacky. Don’t keep adding flour trying to make it dry. Pinch off a small piece and stretch it between your fingers. When it stretches thin enough for light to pass through without tearing, the dough has passed the windowpane test. Transfer it with damp hands to a lightly oiled bowl, cover and let it rise in a warm place until doubled in size, about 1 hour. The doubling is more important than the time it took to get it there.
Step Four (shape the rolls)
Turn the dough onto a lightly floured surface and divide it into 12 portions, about 70 grams each if you’re using a scale. Pinch the underside of each piece together, then pull the dough ball toward you against the counter a few times to tighten and smooth the top. Arrange the rolls evenly in a lightly greased 9 x 13-inch baking dish.
Step Five (let them rise again)
Cover the baking dish and let the rolls rise until doubled in size again, about 1 hour. Once they’re getting close, position a rack in the center of the oven and preheat to 350°F. Whisk the egg and water together for the egg wash while the oven heats.
Step Six (bake the rolls)
Brush the risen rolls lightly with the egg wash and bake for 20 to 23 minutes, until the tops are golden brown. I still check one of the center rolls with an instant-read thermometer rather than relying on color alone. I take them out when the center reaches about 190°F. Let the rolls cool in the pan for about 10 minutes before serving.

Recipe Tips

The finished tangzhong should look like a smooth, thick paste without any loose milk around it. Microwave timing will vary by wattage, so consistency is the better indicator. If it becomes very stiff or rubbery, it has gone too far.
After about 5 minutes, look for obvious foam across the surface of the milk mixture. A few random bubbles aren’t what I’m looking for. If it still looks basically the way it did when you sprinkled in the yeast, use fresh yeast and start again.
This dough is supposed to remain slightly tacky even after it becomes smooth. It’s never going to feel like a dry dough that leaves nothing on your fingers, so resist adding flour until it does. Extra flour changes the hydration of the dough and can leave you with firmer rolls.
A warm kitchen may get you to doubled dough sooner than an hour, while a cool kitchen can take considerably longer. For both rises, use the change in volume as your endpoint rather than the time it takes.
When shaping the rolls, use only enough flour on the counter to keep the dough manageable. Too much flour makes it harder to get enough friction against the counter to smooth the tops.

Storage and Reheating

Let the rolls cool completely before storing them, then keep them in an airtight container or well-sealed bag at room temperature for up to 3 days. Putting them away while they’re still warm traps condensation and gives you damp rolls instead of soft ones.
For one roll, about 15 to 20 seconds in the microwave is usually enough to warm it without turning it chewy. For several rolls, wrap them loosely in foil and warm them in a 300°F oven until heated through.
You can freeze these baked milk bread rolls for up to 2 months. Cool them completely, wrap them well so as little air reaches them as possible, then put them into a freezer bag or container. Let them thaw at room temperature and warm them briefly before serving if you want them soft and warm again.
You can also freeze the shaped dough before the second rise. Freeze the rolls on a lined baking sheet until firm, then transfer them to a freezer bag. When you want to bake them, arrange them in the greased baking dish, cover and let them thaw completely and rise until properly doubled before adding the egg wash and baking. Give yourself lots of time because cold dough can be slow.

FAQs

What is tangzhong?
Tangzhong is a mixture of flour and liquid that is heated until the starch in the flour gelatinizes. That allows the flour to absorb and retain more liquid, which is one of the reasons milk bread stays tender after the day it’s baked. In this recipe, I use milk rather than water for the tangzhong.
Can I use all-purpose flour instead of bread flour?
Yes. I tested these rolls with all-purpose flour and they were still very good. Bread flour remains my preference for the additional strength it gives this enriched dough, but all-purpose flour works.
Can I use 2% milk instead of whole milk?
Yes. I tested these rolls successfully with 2% milk. Whole milk is still my first choice for the additional dairy fat, but there’s no need to buy it specifically for this recipe if you already have 2%.
Can I use instant yeast instead of active dry yeast?
Yes. Instant yeast can be mixed into the dry ingredients rather than waiting for it to foam first. Just remember that you lose the early visual check that tells you your active dry yeast is alive, and the rise will move faster, so watch the dough rather than relying on the suggested times.
Can I make milk bread rolls without a stand mixer?
You can, but this is a recipe where I strongly prefer a stand mixer, unlike my no-knead onion rolls, which don’t require one. The dough is enriched, tacky and needs substantial kneading to reach good gluten development. By hand, expect considerably more work and possibly around 30 minutes of kneading. I’d still use the windowpane test as the endpoint rather than deciding you’re finished based on time alone.
Why didn’t my milk bread rolls rise?
The first thing I’d suspect is the yeast, particularly if it never became foamy at the beginning. Temperature is important too. Enriched dough will move slowly in a cool kitchen, so a dough that hasn’t doubled after an hour isn’t automatically a failure. Give it more time somewhere comfortably warm before deciding there’s a problem.
Why are my rolls dense instead of soft?
The three things I’d look at are too much flour, insufficient kneading or not enough rise time. This dough should remain slightly tacky, it needs enough kneading to pass the windowpane test, and both rises should be judged by how much the dough has grown rather than by an exact number of minutes.

From My Kitchen Notes

Small observations from the margins.

Some things become obvious to me after I’ve made them badly a few times.
I see the difference between making something easier and making it careless.
Not every one of my shortcuts is a compromise.
I can spend a long time learning the traditional way before realizing which part I really need.
Knowing when something is ready is more useful than knowing how long it took last time.
There are things that need more time than attention.
Resistance is sometimes the only proof that I’m getting somewhere.
Some things are worth learning even if no one asked you to.
I have never kept something in its original form just because that’s how I first found it.
Sometimes the thing I bring home from a trip is not something I bought.

More Reasons to Make the Bread Yourself

Parker House Rolls – Buttery, golden, tender pull-apart rolls.
Everything Bagel Rolls – Soft rolls, savory everything seasoning.
Parmesan Bread Bites – Garlic butter, Parmesan, no individual shaping.
Honey Oatmeal Bread – Honey, oats, soft sandwich loaf.
No-Knead Peasant Bread Baked in a Pyrex Bowl – No kneading, glass-bowl baking, minimal equipment.
Round Challah Bread – Enriched dough, eight-strand braided round.

This post may contain affiliate links. Please read my disclosure policy.

Milk Bread Rolls

These Milk Bread Rolls use a quick microwave tangzhong and an enriched yeast dough for exceptionally soft, tender pull-apart rolls that stay fresh for days.

Course Bread, Side Dish

Cuisine Asian-inspired

Keyword homemade dinner rolls, honey butter pull-apart rolls, milk bread recipe, milk bread rolls, soft dinner rolls, tangzhong rolls

Prep Time 20

Cook Time 20

Rise Time: 2

Total Time 2 40

Servings rolls

Calories 214kcal

Author Cathy Pollak

Equipment

microwave-safe measuring cup For preparing the tangzhong in the microwave.
whisk For keeping the tangzhong smooth as it thickens.
Stand Mixer with dough hook. For mixing and developing the enriched yeast dough.
mixing bowls (large) For the first rise.
kitchen scale (digital). Helpful for dividing the dough into 12 equal portions of approximately 70 grams each.
baking dish 9x13 (23x33 cm). Allows the rolls to proof and bake together for the soft pull-apart sides.
pastry brush For applying the egg wash.
instant-read thermometer For confirming the center rolls have reached 190°F (88°C).

Ingredients

Tangzhong:

3 tbsps (24 g) bread flour
½ cup (121 g) whole milk

Rolls:

⅔ cup (147 g) whole milk room temperature
¼ cup (49 g) granulated sugar
2¼ tsps (7 g or 1 packet) active dry yeast
3¼ cups (420 g) bread flour
1 large egg lightly beaten
4 tbsps (58 g) unsalted butter very soft
1½ tsps (8 g) fine sea salt
neutral oil

Egg Wash:

1 large egg
1 tbsp (15 ml) water

Instructions

Prepare the tangzhong by whisking the bread flour and milk together in a microwave-safe measuring cup. Microwave in 30-second increments, whisking well after each, until the mixture thickens into a smooth paste. In a 1,000-watt microwave, this takes about 1 minute 30 seconds.
3 tbsps (24 g) bread flour, ½ cup (121 g) whole milk
Transfer the warm tangzhong to the bowl of a stand mixer. Add the room-temperature milk and sugar and stir until well mixed. Sprinkle the active dry yeast over the mixture and let stand for about 5 minutes, until visibly foamy. If the yeast does not foam, discard the mixture and begin again with fresh yeast.
⅔ cup (147 g) whole milk, ¼ cup (49 g) granulated sugar, 2¼ tsps (7 g or 1 packet) active dry yeast
Fit the stand mixer with the dough hook. Add the bread flour and mix on low speed, level 2 on a KitchenAid, until a dough forms and begins releasing from the sides of the bowl.
3¼ cups (420 g) bread flour
Add the beaten egg and continue mixing until fully incorporated.
1 large egg
With the mixer running on low, add the very soft butter 1 tablespoon (14 g) at a time, allowing each addition to become fully incorporated before adding the next. Continue mixing until the dough begins pulling away from the sides of the bowl again.
4 tbsps (58 g) unsalted butter
Add the salt and knead with the dough hook for 10 to 15 minutes, until the dough is soft, smooth and slightly tacky. Check for sufficient gluten development using the windowpane test: a small piece of dough should stretch thin enough for light to pass through without tearing.
1½ tsps (8 g) fine sea salt
Lightly oil a large bowl. With damp hands, transfer the dough to the bowl and cover with plastic wrap or a clean kitchen towel. Let rise in a warm place for about 1 hour, or until doubled in size. Use the increase in volume rather than time as the final indicator.
neutral oil
Turn the dough onto a lightly floured surface and divide into 12 equal portions, approximately 70 grams each.
Shape each portion into a smooth ball by pinching the dough together underneath, then pulling the ball toward you against the lightly floured surface to create tension across the top.
Lightly grease a 9 x 13-inch (23 x 33 cm) baking dish (oil or cooking spray) and arrange the 12 shaped rolls evenly inside.
Cover and let rise for about 1 hour, or until the rolls have doubled in size.
Position an oven rack in the center of the oven and preheat to 350°F (177°C).
Whisk the egg and water together with a fork until evenly mixed. Brush the risen rolls lightly with the egg wash.
1 large egg, 1 tbsp (15 ml) water
Bake for 20 to 23 minutes, until the tops are golden brown and the center of the rolls registers 190°F (88°C) on an instant-read thermometer.
Let the milk bread rolls cool in the pan for about 10 minutes before serving.

Notes

Microwave wattage affects how quickly the tangzhong thickens. The 1 minute 30 second timing is based on a 1,000-watt microwave, so use the smooth, thick paste consistency as the endpoint rather than time alone.
Bread flour weight varies by brand.
The finished dough should be soft, smooth and slightly tacky. Avoid adding additional flour solely to make the dough feel dry.
Rising times are approximate. Both rises are complete when the dough has doubled in size, which may take more or less than 1 hour depending on room temperature.
Add the butter gradually and allow each tablespoon to incorporate before adding the next.
Use the windowpane test to confirm sufficient gluten development after kneading.
For evenly sized rolls, weigh the divided dough and portion it into approximately 70-gram pieces.
Bake to an internal temperature of 190°F (88°C), checking a roll near the center of the baking dish.

If you’re making these Milk Bread Rolls, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Milk Bread Rolls? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Milk Bread Rolls appeared first on Noble Pig.

Cherry Turnovers

Cathy Pollak — Sun, 23 Aug 2026 16:16:12 +0000

I cook down a pound and a half of dark cherries with brown sugar for these cherry turnovers, adding bourbon before the puff pastry gets involved. Coarse sugar goes over the pastry before baking, then I finish them with a cinnamon-bourbon glaze.

Cherry Puff Pastry Turnovers with Bourbon Glaze

I love fresh cherries and I live in cherry country, but they’re not always convenient, and cherry pie filling has its own thing going on that isn’t always the thing I want. Sometimes it’s too sweet and tastes more like filling than cherries, and other times I want a cherry turnover without waiting for the three weeks of the year when perfect cherries are sitting on my counter.

That’s why I prefer using frozen dark sweet cherries for these turnovers. I can make them for brunch, a holiday, a random Sunday, or whenever I decide I need a cherry turnover, and the filling still tastes like cherries. Since I’m cooking the fruit down anyway, frozen cherries make a lot more sense to me than standing there pitting a pound and a half of fresh ones only to cook them for half an hour. I’m really only willing to do that for fresh cherry pie.

The filling ends up dark, concentrated and very cherry-forward, which is what I want inside a turnover with this much puff pastry anyway.

The Decisions Behind This Recipe

I start with 1½ pounds of frozen dark cherries instead of canned cherry pie filling, and I cook them down for 25 to 30 minutes until a lot of the liquid is gone. I didn’t use cornstarch to thicken the filling. Instead, I let the excess liquid cook away until the cherries are thick enough to spoon into the pastry without bringing a bunch of juice with them.
I use both granulated sugar and light brown sugar in the cherries because the brown sugar gives the filling a more molasses flavor, which I especially like once the bourbon goes in. I add the bourbon after the cherries have reduced rather than cooking it with them for the full 25 to 30 minutes.
Then I use bourbon again in the glaze, where its flavor is more noticeable because it never gets heated. The cinnamon stays out of the cherry filling completely and goes into the glaze instead, which keeps the cherries tasting more cherry-like rather than turning it into a spiced fruit filling.
The puff pastry gets egg wash and a decent coating of coarse sugar before baking, then the cinnamon-bourbon glaze goes over the top once the turnovers have cooled. I like having the crunchy sugar under the glaze instead of relying on the glaze to do everything.
And I really did design these around frozen cherries on purpose. They release lots of juice as they cook, but that isn’t a problem because the long cooking time is meant to get rid of the excess. By the time the filling is ready, the cherries have gone from frozen fruit sitting in a lot of liquid to something concentrated enough to spoon into puff pastry.

Ingredients

Puff pastry – You need two sheets, thawed but still cold. It’s best to thaw them in the fridge overnight. Once they’re pliable enough to unfold, keep them from getting warm while you assemble the turnovers.
Frozen dark sweet cherries – These go into the saucepan straight from the freezer. I like their dark color and sweeter cherry flavor, and frozen works well since the fruit is being cooked down anyway.
Granulated sugar and light brown sugar – Both sweeten the cherry filling, but the brown sugar adds molasses flavor that goes well with the bourbon. If you’re out, you can make your own homemade brown sugar.
Fresh lemon juice – A tablespoon is enough to give the cooked cherries some acidity with both sugars.
Bourbon – I use it in two places. It goes into the cooked cherry filling after the fruit has reduced, then again in the glaze, where its flavor is more obvious because it isn’t being cooked.
Egg – Beaten egg helps the folded pastry edges stick together and goes over the tops for better browning in the oven.
Coarse sugar – Sugar in the Raw or another coarse sugar goes over the egg-washed pastry before baking. It gives the tops a noticeable sugary crunch under the glaze.
Confectioners’ sugar – This is the base of the glaze and gives it enough body to sit on top of the turnovers.
Whole milk – Used to loosen the glaze to a consistency that will drizzle without becoming watery.
Vanilla extract – Does what it always does.
Ground cinnamon – This stays in the glaze instead of going into the cherry filling, so the cinnamon is part of the finish rather than the cooked fruit.

How to Make Cherry Turnovers

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the cherry filling)
Add the frozen cherries, both sugars and lemon juice to a large saucepan over medium heat. Let them cook for 25–30 minutes, stirring often and mashing the cherries as they soften, but don’t turn them into baby food. I want some pieces of cherry left in there. You’re looking for the filling to get thick and concentrated, with no watery juice pooling around the fruit. Stir in the bourbon, take the pan off the heat and let the filling cool completely. Completely. If you’re impatient, put it in the refrigerator and move things along.
Step Two (get the puff pastry ready)
Preheat the oven to 400°F and line two baking sheets with parchment paper. Give each sheet of thawed puff pastry a light roll to even it out, then cut each one into four squares so you have eight altogether. If the pastry starts getting soft or floppy while you’re working, put it back in the refrigerator for a few minutes. Cold puff pastry is much easier to work with, and keeping it cold gives the butter sheets a better chance of producing the puff once they get in the hot oven.
Step Three (fill and seal the turnovers)
Put 1½–2 tablespoons of cherry filling on one half of each pastry square, leaving about a ½-inch border around the edges. It’s very tempting to add more filling, and this is where I tell you not to. Too much makes the turnovers harder to seal and gives the cherries a very convenient exit route once they’re in the oven. Brush the border lightly with beaten egg, fold the pastry diagonally over the filling and press the edges together with a fork.
Step Four (add the sugar and bake)
Cut 2–3 small slits across the top of each turnover, brush the pastry with more beaten egg and be liberal with the coarse sugar. Bake for 12–15 minutes, but look at the pastry instead of automatically pulling them the second the timer says 12. You want them well puffed with good golden color across the tops. Move them to a wire rack and let them cool before you even think about putting glaze on them.
Step Five (make the cinnamon-bourbon glaze)
Whisk the confectioners’ sugar, milk, vanilla, bourbon and cinnamon together until smooth. If the glaze is too thick to drizzle, add milk 1 teaspoon at a time until it falls off the spoon the way you want it to. Once the turnovers are cool, drizzle the glaze over the tops and let it set before serving.

Recipe Tips

Use the spatula test before taking the cherry filling off the heat. When you pull a spatula through the saucepan, you should briefly see the bottom rather than watery juice immediately running back into the space.
A shallow bowl will cool the cherry filling faster than leaving it in the saucepan. Refrigerate it if needed, but don’t assemble the turnovers until the filling is cold.
Keep the puff pastry cold while you work with it. If it starts feeling soft, floppy or slightly sticky while you’re assembling the turnovers, put it back in the refrigerator for 10–15 minutes before continuing.
If cherry filling gets onto the pastry border, wipe it away before brushing on the egg wash. A dry, filling-free border gives you a much better chance of keeping the seam closed in the oven.
Don’t get ambitious with the amount of filling. The 1½–2 tablespoons may look like you’re holding back, but once the pastry expands around it, there is plenty of cherry filling in each turnover. More isn’t an improvement if half of it ends up on the baking sheet.
Let the color tell you when they’re finished. Puff pastry should be well risen and properly golden across the top and around the sides, rather than pale because the timer reached 12 minutes. The exposed pastry sheets along the sides are a good place to check.

Storage and Reheating

Once the turnovers are completely cool and the glaze has set, keep them in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. The pastry will gradually soften as it sits, especially in the refrigerator, so I reheat them when I want some of the crispness back.
For the best texture, reheat the turnovers in a 325°F oven for 5–8 minutes or in an air fryer at 325°F for 3–4 minutes. The microwave will warm them, but it also turns puff pastry soft, so that would be my last choice.
The glaze will soften and may partially melt when the turnovers are reheated. If you already know you’re saving some for later, leave those unglazed and add the glaze after reheating.
Leftover cherry filling can be kept separately in an airtight container in the refrigerator for up to 4 days from the day it was made.

FAQs

Do I need to thaw the frozen cherries first?
No. Put them directly into the saucepan frozen. They’ll release lots of liquid as they heat, which is expected and is why the filling gets a fairly long cooking time.
Can I use fresh cherries instead of frozen?
Yes. Use the same weight of pitted dark sweet cherries, but watch the saucepan rather than assuming the cooking time will be identical. The amount of moisture in fresh cherries varies, so use the consistency of the filling rather than the clock to decide when it’s ready.
Can I make the cherry filling ahead of time?
Yes. Make the filling up to 4 days before you plan to bake the turnovers and keep it covered in the refrigerator. For brunch or a holiday morning, this is the part I would get out of the way ahead of time.
Can I leave out the bourbon?
Yes. Just leave it out. You don’t need to replace the small amount in either the filling or the glaze with another liquid for the recipe to work.
Can I use canned cherry pie filling?
Technically, yes, but then you’re making a different turnover. This recipe was developed around cherries that are cooked down until the fruit itself becomes the filling, so canned pie filling will give you a sweeter, softer and more gelled center.
Why did my cherry turnovers leak?
Usually, it comes down to too much filling, cherry filling getting onto the pastry border, filling that wasn’t reduced enough, or pastry edges that weren’t completely sealed. A little leakage can happen even when you do everything right, but there should still be plenty of filling inside the turnover.
Why didn’t my puff pastry rise?
Check the temperatures first. Puff pastry that got warm during assembly, cherry filling that wasn’t completely cold, or an oven that hadn’t fully preheated can all limit the rise. You want cold pastry going into a fully heated 400°F oven.
Can I freeze cherry turnovers?
I haven’t tested baking these turnovers from frozen, so I can’t give you a reliable baking time for that method. If I wanted to make them ahead, I’d make the cherry filling in advance and refrigerate it, then assemble and bake the turnovers when I wanted them.

From My Kitchen Notes

Small observations from the margins.

The sweetest things aren’t always the ones that need the most sugar.
Sometimes things only hold together because the corners were pressed hard enough.
Management is sometimes only possible once something has cooled down.
You can fold something over itself and still not hide what’s inside.
What’s inside eventually finds the weakest seam.
Sometimes the mess is proof there was something inside.
Not everything that spills is a failure.
There are times when breaking open is the only way to see what was really there.
A good seal is not the same thing as permanence.
There are things you can make neater, but not less true.

More Reasons to Keep Puff Pastry in the Freezer

Blackberry Puff Pastry Galette – Blackberries, puff pastry, coarse sugar.
Sausage, Egg, and Cheese Breakfast Pastries – Sausage, eggs, sharp cheddar.
Carrot Tart with Pistachio Pesto and Ricotta – Honeyed carrots, ricotta, pistachio pesto.
Strawberry Cream Cheese Danishes – Cream cheese, strawberry jam, puff pastry.
Chicago Hot Dog Pigs in a Blanket – Hot dogs, mustard relish, puff pastry.
Almond Cruffins – Almond filling, flaky pastry, muffin shape.

This post may contain affiliate links. Please read my disclosure policy.

Cherry Turnovers

Cherry Turnovers are made with puff pastry filled with dark cherries cooked down with granulated sugar, brown sugar and bourbon, then baked with coarse sugar and finished with a cinnamon-bourbon glaze.

Course Breakfast, Brunch, Dessert

Cuisine American

Keyword bourbon cherry turnovers, cherry puff pastry turnovers, cherry turnovers, homemade cherry turnovers, puff pastry cherry turnovers

Prep Time 45

Cook Time 15

Total Time 1

Servings turnovers

Calories 593kcal

Author Cathy Pollak

Equipment

Saucepan (large). For reducing the cherry filling.
potato masher or sturdy spatula. For breaking up the cherries as they cook.
2 baking sheet (large). For giving the turnovers enough room to expand as they bake.
parchment paper Prevents sticking and makes cleanup easier if filling escapes.
rolling pin For lightly evening out the puff pastry sheets.
pastry brush For applying the egg wash.
cooling rack Allows air to circulate around the baked turnovers as they cool.

Ingredients

Cherry Turnovers:

1½ lbs (680 g) frozen dark cherries
⅓ cup (67 g) granulated sugar
⅓ cup (71 g) packed light brown sugar
1 tbsp (15 ml) fresh lemon juice
1½ tbsps (22 ml) bourbon
2 sheets frozen puff pastry thawed but kept cold
1 large egg beaten
2-4 tbsps (25-50 g) sugar in the raw or other coarse sugar

Cinnamon-Bourbon Glaze:

1½ cups (180 g) confectioners' sugar
2 tbsps (30 ml) whole milk
½ tsp (2.5 ml) vanilla extract
1 tsp (5 ml) bourbon
½ tsp (1 g) ground cinnamon

Instructions

Preheat oven to 400°F (200°C). Line two large baking sheets with parchment paper.
Add the frozen dark cherries, granulated sugar, brown sugar and lemon juice to a large saucepan over medium heat. Cook for 25–30 minutes, stirring frequently and breaking up the cherries with a potato masher or sturdy spatula as they soften. The filling is ready when the cherries have broken down and the excess liquid has reduced to a thick, spoonable consistency rather than pooling around the fruit.
1½ lbs (680 g) frozen dark cherries, ⅓ cup (67 g) granulated sugar, ⅓ cup (71 g) packed light brown sugar, 1 tbsp (15 ml) fresh lemon juice
Stir in the bourbon and remove from the heat. Transfer the cherry filling to a bowl and cool completely before assembling the turnovers. Refrigerate the filling to speed up cooling if needed.
1½ tbsps (22 ml) bourbon
Unfold one sheet of thawed puff pastry onto a sheet of parchment paper. Lightly roll the pastry into an even square, then cut into four equal squares. Repeat with the second sheet to make eight pastry squares total. Keep the pastry cold while working.
2 sheets frozen puff pastry
Place 1½–2 tablespoons (22–30 ml) of cooled cherry filling on one half of each pastry square, leaving a ½-inch (1.25 cm) border around the perimeter. Avoid getting filling on the border so the pastry can seal properly.
Brush the exposed pastry edges lightly with beaten egg. Fold each square diagonally over the filling to form a triangle, then press the edges together with a fork to seal.
1 large egg
Cut 2–3 small diagonal vents in the top of each turnover to release steam during baking. Brush the tops with the remaining egg wash and generously sprinkle with coarse sugar.
2-4 tbsps (25-50 g) sugar in the raw
Arrange the turnovers on the prepared baking sheets with space between them. Bake for 12–15 minutes, or until the puff pastry is well risen and golden brown. Transfer to a wire rack and cool before glazing.
Whisk the confectioners' sugar, milk, vanilla, bourbon and cinnamon together until smooth. If the glaze is too thick to drizzle, add additional milk 1 teaspoon (5 ml) at a time until it falls easily from a spoon.
1½ cups (180 g) confectioners' sugar, 2 tbsps (30 ml) whole milk, ½ tsp (2.5 ml) vanilla extract, 1 tsp (5 ml) bourbon, ½ tsp (1 g) ground cinnamon
Drizzle the cinnamon-bourbon glaze over the cooled cherry turnovers. Allow the glaze to set before serving.

Notes

Add the cherries to the saucepan while still frozen. There is no need to thaw them first.
The cherry filling needs to cool completely before it touches the puff pastry. Warm filling can soften the butter between the pastry sheets and reduce the rise during baking.
Puff pastry should be thawed enough to unfold and roll without cracking but should remain cold. If it becomes soft while assembling the turnovers, refrigerate it briefly before continuing.
Cherry brands and varieties vary in sweetness. Taste the cooked filling while it is still warm and add a little more sugar if the cherries are particularly tart.
Keep the ½-inch (1.25 cm) border free of cherry filling so the pastry can be sealed securely.
Avoid adding more than 1½–2 tablespoons (22–30 ml) filling per turnover. Overfilling makes the pastry more difficult to seal and increases the chance of leakage during baking.
The bourbon can be omitted from both the filling and glaze without affecting how the turnovers bake.
Any leftover cherry filling can be refrigerated separately and used on pancakes, waffles, toast, yogurt, cheesecake or vanilla ice cream.
Store baked turnovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
For the best pastry texture after storage, reheat at 325°F (165°C) for 5–8 minutes or in an air fryer at 325°F (165°C) for 3–4 minutes. Microwaving will soften the puff pastry.

If you’re making these Cherry Turnovers, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Cherry Turnovers? I’d love to hear how they turned out — leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cherry Turnovers appeared first on Noble Pig.

Shrimp Stuffed Mushrooms

Cathy Pollak — Sat, 15 Aug 2026 13:00:00 +0000

There’s a lot of shrimp in these stuffed mushrooms, and I wanted the chunks big enough that you know they’re there. Cream cheese holds the filling together, then Parmesan panko goes over the top.

Shrimp Stuffed Mushrooms with Cream Cheese and Parmesan

I can easily be talked into stuffed mushrooms, and adding shrimp certainly helps. These are filled with lots of roughly chopped shrimp, cream cheese, Parmesan, shallot, garlic and the mushroom stems, then finished with buttery Parmesan panko before baking. I keep the shrimp in large pieces on purpose, and the reason goes back to an appetizer I loved as a kid.

I grew up going to Catalina Island off the coast of Southern California. We would take the ferry over from Newport Beach, and whenever people came to visit in the summer, Catalina was one of the places we took them. As a kid, it felt a little magical. You got on a boat and twenty-something miles later you were on this gorgeous tiny island where everything was sitting right on the water.

There was a restaurant there that served these dramatic shrimp stuffed mushrooms that I ordered every time we ate there. I had my own obsession with shrimp as a kid. For lots of reasons I can’t explain, ordering shrimp at a restaurant felt like the height of fine dining. If somebody had told eight-year-old me I was eating Michelin-starred food, I would have believed them immediately.

The mushrooms were more Rockefeller-style than the ones I make now, with lots of greens over the top and one whole jumbo shrimp arched across each mushroom. I think the greens helped hold the shrimp in place, and I vaguely remember the dish having some sort of sailboat name or presentation. What I remember clearly is that the shrimp looked like a giant smile coming at me. It was the kind of appetizer that came through a restaurant and immediately made everyone want to know what it was.

I loved them. I also hated eating them.

They came out so blisteringly hot, and because the shrimp was left whole, I would bite into the mushroom and sometimes pull the whole shrimp straight into my mouth while everything else stayed behind. It didn’t stop me from ordering them repeatedly, but it was enough that I remembered the problem.

When I started making shrimp stuffed mushrooms myself, I kept the part I cared most about, which was a substantial amount of shrimp. I roughly chop it instead of leaving it whole. The chunks are still large enough that there’s no mistaking what you’re eating, but small enough that the shrimp, mushroom and filling stay together instead of accidentally extracting one steaming-hot crustacean from the appetizer in front of everyone.

I also left out the Rockefeller-style greens. I love them, but not everybody does, and I wanted these to be the kind of stuffed mushrooms I could put out at a party without wondering who was going to object to the spinach. The cream cheese and Parmesan make the filling rich enough on their own, while the mushroom stems, shallot, garlic and lemon keep it from becoming one big scoop of cream cheese with shrimp hiding somewhere in there.

The Decisions Behind This Recipe

I use a lot of shrimp for the number of mushrooms because I want the shrimp to be noticeable. I rough chop it instead of mincing it, so the chunks stay obvious without disappearing into the filling.
There’s only a small amount of cream cheese in the filling. I wanted enough to hold the shrimp, mushrooms and Parmesan together, but not so much that it becomes the main thing you taste.
I use the mushroom stems too. I chop them, cook them with the shallot and let most of their moisture cook away before adding it to the filling. They add more mushroom flavor without making everything loose or watery.
The Parmesan panko stays on top instead of getting mixed into the filling. That gives the mushrooms something crisp and buttery to go with the softer stuff underneath.

Ingredients

Large cremini mushrooms – I like using larger cremini mushrooms because they have enough room for lots of filling without turning it into a tiny balancing act. You may also see them labeled baby bellas at the store. I prefer buying them loose when I can so I can choose mushrooms that are similar in size.
Raw shrimp – Use peeled, deveined shrimp (or devein them yourself) and pat them very dry before adding them to the skillet. Since they’re getting chopped anyway, I don’t care about buying a specific shrimp count. I’m more concerned with quality and that they’re very dry before going into the filling.
Shallot – I cook the shallot with the chopped mushroom stems so it softens while the mushrooms give off their moisture, then the garlic goes in.
Garlic – This goes in after the mushrooms and shallot have already had time to cook. Garlic doesn’t need four or five minutes in a hot skillet to make itself known.
Cream cheese – Three ounces is enough. It adds richness and helps hold everything together without turning these into cream cheese stuffed mushrooms that happen to contain shrimp. Let it soften first so it mixes in easily.
Parmesan cheese – I use it in the filling for saltiness, then again in the panko topping where it gets golden and crisp.
Dijon mustard – Just a teaspoon. You won’t taste mustard on its own, but I think the filling tastes better with it.
Lemon zest – I get the lemon flavor without adding extra liquid, which is why I use zest instead of pouring lemon juice into the filling.
Fresh parsley – I put it in the filling, the topping and over everything at the end. It adds freshness to the butter, cheese and shrimp.
Smoked paprika – Warmth and smokiness without making it taste like paprika.
Cayenne pepper – Optional, but I like a pinch. It doesn’t make the mushrooms hot, but you can tell there’s some heat in the filling.
Panko breadcrumbs – These stay on top, where they can get crisp instead of vanishing into the filling.
Unsalted butter – Used for cooking the shrimp and again in the panko topping. The melted butter is what helps the crumbs brown instead of sitting on top looking dusty.
Olive oil – Enough to lightly coat the mushroom caps before baking.
Salt and freshly ground black pepper – Season as you go, especially because the Parmesan is already adding salt.

How to Make Shrimp Stuffed Mushrooms

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (prep the mushrooms)
Preheat the oven to 400°F and line a baking sheet with parchment paper. Twist the stems out of the mushrooms and finely chop them. If the caps are shallow, use a small spoon to scrape out enough of the inside to give yourself more room for filling. Set the caps cavity-side up on the baking sheet, drizzle them lightly with olive oil and season with salt and pepper.
Step Two (cook the shrimp)
Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until they’re nearly done. They still have time in the oven later, so don’t fully cook them unless you enjoy rubbery shrimp. Move the shrimp to a cutting board, let them cool for a minute and roughly chop them into bite-size pieces. Keep the pieces noticeable.
Step Three (cook the mushroom stems)
Turn the heat down to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4 to 5 minutes, stirring now and then, until most of the moisture from the mushrooms has cooked away. Don’t rush this part. Extra mushroom water is the last thing I want in a cream cheese filling. Add the garlic and cook for about 30 seconds, then take the skillet off the heat and let it cool for a minute.
Step Four (make the shrimp filling)
Add the cream cheese, Parmesan, Dijon, lemon zest, parsley, smoked paprika and cayenne, if you’re using it. Stir until the cream cheese has worked its way through everything, then fold in the chopped shrimp. Season lightly with salt and pepper.
Step Five (fill and top the mushrooms)
Divide the shrimp filling among the mushroom caps, piling it over the tops. There’s lots of filling, so pile it on. Stir the panko, Parmesan, melted butter and parsley together in a small bowl, then spoon it over the mushrooms and press it lightly into the filling so half of it doesn’t end up on the baking sheet before they reach the oven.
Step Six (bake and finish)
Bake for 18 to 20 minutes, until the mushrooms are tender, the filling is hot and the Parmesan panko has turned golden on top. If everything is done but the topping still looks pale, give the mushrooms a minute or two under the broiler and keep an eye on them. Finish with chopped parsley and fresh lemon zest and serve them hot.

Recipe Tips

Choose mushrooms that are close in size so they finish baking at about the same time. A few differences are fine, but one enormous mushroom surrounded by eleven tiny ones is going to make the oven timing more annoying than it needs to be.
Don’t soak the mushrooms to wash them. Wipe away any dirt with a damp paper towel or rinse them quickly and dry them well. Mushrooms already have lots of their own water.
Pat the shrimp very dry before cooking. Extra water from the shrimp has nowhere useful to go once it reaches the filling.
If you use the broiler to brown the Parmesan panko, stay there and watch it. Panko can go from pale to scorched while you’re standing six feet away wondering where you left your wine.

Storage and Make Ahead

You can assemble the stuffed mushrooms up to 8 hours before baking. Arrange them on the baking sheet, cover and refrigerate, but leave off the Parmesan panko until you’re ready to put them in the oven. Adding the topping at the last minute gives it a much better chance of staying crisp.
Store leftover shrimp stuffed mushrooms in an airtight container in the refrigerator for up to 3 days.
For reheating, I prefer a 350°F oven or the air fryer because either one does a better job with the topping than the microwave. Heat them just until the centers are hot so the shrimp doesn’t spend a second lifetime cooking.
I don’t recommend freezing these. Mushrooms release quite a bit of water after freezing and thawing, and a cream cheese filling can change texture too. If you want to get them done ahead of time, use the 8-hour refrigerator option instead.

FAQs

Can I use white button mushrooms instead of cremini mushrooms?
Yes. White button mushrooms work fine. I prefer cremini because I like their mushroom flavor, but the two are close enough that I wouldn’t make a special trip to another store over it. Just choose larger mushrooms with enough room for the filling.
Can I use cooked shrimp?
You can, but skip the skillet step and fold the chopped cooked shrimp into the filling at the end. Keep an eye on the mushrooms toward the end of baking because the shrimp only needs to heat through.
Can I use frozen shrimp?
Yes. Thaw the shrimp completely and dry it very well before cooking. Frozen shrimp can hold onto quite a bit of water after thawing, and you don’t want that finding its way into the filling.
Do I need to bake the mushroom caps before stuffing them?
No. I fill the raw mushroom caps and bake everything together. With mushrooms this size, they have enough time to become tender during the 18 to 20 minutes in the oven without needing a separate pre-bake.
Why are my shrimp stuffed mushrooms watery?
Mushrooms release water as they cook, so some moisture is normal. Excess liquid usually comes from very wet shrimp, mushroom stems that didn’t cook long enough in the skillet or mushrooms that held onto a lot of water after washing.
What size shrimp should I buy?
I don’t worry about shrimp count for this recipe because the shrimp gets roughly chopped anyway. Medium, large or jumbo shrimp all work. I’d buy whichever good-quality raw shrimp makes sense at the store rather than paying extra for a specific size that nobody will recognize once it’s chopped.

From My Kitchen Notes

Small observations from the margins.

Some things are easier to love once they stop trying to stay whole.
There’s a difference between being held together tightly and being trapped in place.
You can keep the part that’s important and still change everything around it.
Sometimes the thing you remember most is the same thing that made it harder.
There are things I loved enough to keep ordering after I knew exactly what was wrong with them.
Heat can make anything harder to handle than expected.
Breaking something into smaller pieces is one way to finally get all of it at once.
Taking away what everyone expects doesn’t always change what something is.
I remember things that made me happy and precisely what made them difficult. I choose ease now.

More Evidence I Take Appetizers Seriously

Hot Honey Peach Chicken and Waffle Bites – pickles, peach hot honey, toothpicks.
Chicago Hot Dog Pigs in a Blanket – fully loaded Chicago dog treatment.
Honey Garlic Hasselback Kielbasa Bites – honey garlic butter, creamy mustard.
Pork Stuffed Mushrooms – fennel, cinnamon, nutmeg, seasoned pork.
Italian Stuffed Mushrooms – cheesy filling, Italian seasonings, baked.

This post may contain affiliate links. Please read my disclosure policy.

Shrimp Stuffed Mushrooms

Shrimp Stuffed Mushrooms are filled with shrimp, cream cheese, Parmesan, shallot, garlic and chopped mushroom stems, then topped with buttery Parmesan panko and baked until golden.

Course Appetizer

Cuisine American

Keyword mushrooms stuffed with shrimp, shrimp stuffed mushrooms, shrimp stuffed mushrooms with cream cheese, stuffed mushrooms with shrimp, stuffed mushrooms with shrimp and cream cheese

Prep Time 25

Cook Time 20

Total Time 45

Servings (2 stuffed mushrooms each)

Calories 209kcal

Author Cathy Pollak

Equipment

large rimmed baking sheet Gives the mushrooms room to bake without crowding.
parchment paper Prevents the mushrooms and filling from sticking to the pan.
large skillet Used to cook the shrimp, mushroom stems and shallot.
Cutting board For prepping the mushrooms and shrimp.
chef knife For chopping ingredients.
mixing bowls For mixing the Parmesan panko topping.

Ingredients

Mushrooms:

1 lb (454 g) large cremini (baby bella) mushrooms (about 12)
1 tbsp (15 ml) olive oil
salt and pepper

Shrimp Filling:

1 tbsp (14 g) unsalted butter
12 oz (340 g) raw shrimp peeled, deveined and patted dry
1 small shallot bulb, finely diced
2 cloves garlic minced
3 oz (85 g) full-fat cream cheese softened
2 tbsps (10 g) finely grated Parmesan cheese
1 tsp (5 g) Dijon mustard
1 tsp (2 g) lemon zest
2 tbsps (8 g) finely chopped fresh parsley
¼ tsp (0.5 g) smoked paprika
pinch cayenne pepper optional
salt and pepper

Topping:

¼ cup (15 g) panko breadcrumbs
2 tbsps (10 g) finely grated Parmesan cheese
1 tbsp (14 g) unsalted butter melted
1 tsp (1 g) finely chopped fresh parsley
2 tsps (4 g) lemon zest

Instructions

Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
Remove the stems from the mushrooms and finely chop them. If needed, use a small spoon to scrape out a little of the inside of each mushroom cap to make more room for the filling. Arrange the caps cavity-side up on the prepared baking sheet, drizzle lightly with olive oil and season with salt and pepper.
1 lb (454 g) large cremini (baby bella) mushrooms, 1 tbsp (15 ml) olive oil, salt and pepper
Melt the butter in a large skillet over medium-high heat. Add the shrimp and cook for about 1 minute per side, until nearly cooked through. The shrimp will finish cooking in the oven, so avoid cooking them completely at this point. Transfer to a cutting board and let cool slightly, then roughly chop into bite-size pieces.
1 tbsp (14 g) unsalted butter, 12 oz (340 g) raw shrimp
Reduce the heat to medium and add the chopped mushroom stems and shallot to the same skillet. Cook for 4-5 minutes, stirring occasionally, until the mushroom moisture has mostly evaporated. Add the garlic and cook for 30 seconds, until fragrant. Remove the skillet from the heat and let cool for a minute.
1 small shallot, 2 cloves garlic
Add the cream cheese, Parmesan, Dijon mustard, lemon zest, parsley, smoked paprika and cayenne, if using. Stir until the cream cheese is incorporated, then fold in the chopped shrimp. Season lightly with salt and pepper.
3 oz (85 g) full-fat cream cheese, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tsp (5 g) Dijon mustard, 1 tsp (2 g) lemon zest, 2 tbsps (8 g) finely chopped fresh parsley, ¼ tsp (0.5 g) smoked paprika, pinch cayenne pepper, salt and pepper
Divide the shrimp filling among the mushroom caps, mounding it slightly over the tops. In a small bowl, stir together the panko, Parmesan, melted butter and parsley. Sprinkle over the stuffed mushrooms and lightly press the topping into the filling.
¼ cup (15 g) panko breadcrumbs, 2 tbsps (10 g) finely grated Parmesan cheese, 1 tbsp (14 g) unsalted butter
Bake for 18-20 minutes, until the mushrooms are tender, the shrimp filling is heated through and the Parmesan panko is golden brown. Sprinkle with chopped parsley and fresh lemon zest before serving.
1 tsp (1 g) finely chopped fresh parsley, 2 tsps (4 g) lemon zest

Notes

Use a damp paper towel to wipe the mushrooms clean, or rinse them briefly under cool water and pat them dry.
Roughly chop the shrimp into bite-size pieces instead of finely mincing them. This keeps the shrimp noticeable throughout the filling.
The mushrooms can be assembled up to 8 hours ahead and refrigerated. Add the breadcrumb topping right before baking.
If the topping isn't as golden as you'd like after baking, broil the mushrooms for 1-2 minutes, watching carefully to prevent burning.
Store leftover stuffed mushrooms in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F (175°C) oven or air fryer until warmed through.

If you’re making these Shrimp Stuffed Mushrooms, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Shrimp Stuffed Mushrooms? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Shrimp Stuffed Mushrooms appeared first on Noble Pig.

Cabernet Sauvignon Brown Butter Brownies

Cathy Pollak — Sun, 26 Jul 2026 17:33:48 +0000

Cabernet Sauvignon brown butter brownies are the ones you make when you’re craving chocolate and you’re not interested in lowering your standards. They’re dense, fudgy, intensely chocolatey, and grown-up enough to serve at a dinner party.

Cabernet Sauvignon Brown Butter Brownies for Serious Chocolate Cravings

I know there are a million brownie recipes out there, but I’m not here to sell you comfort. I’m selling indulgence. My Cabernet Sauvignon brown butter brownies are what I make for myself when I want something a little more provocative, which, if I’m being honest, is more often than not. I start them with brown butter, reduced Cabernet Sauvignon, espresso, and enough dark chocolate to make every other brownie seem like it wasn’t really trying. That was always the idea.

Cabernet was the first wine I ever really loved, my gateway wine, which should tell you something about me. While everyone else was starting with Chardonnay or white Zin, eeks, I went straight for Cabernet Sauvignon, almost accidentally, and never really recovered. Cakebread Cellars was a wild first exposure for an inexperienced palate. These were the days when you could pull up in Napa Valley without an appointment or a tasting fee, and Rutherford Cabernet, with its dusty cocoa, blackberry, chalk, and gravelly earth, ruined me for other Cabernets. That was the beginning of my eventual pull into the wine industry, which never really lets you go once you’ve been entrenched in it.

I know a lot of red wine brownies just dump wine into the batter, but that’s not really a good place to start for the wine or the brownies. I reduced the wine first because I wanted the dark fruit and Cabernet flavor without adding a bunch of extra liquid. Only after it was reduced did I stir in the balsamic because balsamic and chocolate are ridiculously good together. Add brown butter, espresso, Dutch-process cocoa, and lots of dark chocolate, and now you’re not just making brownies because you need something sweet. You’re handling a very specific chocolate craving.

If brownies were on the menu at a steakhouse, these are the brownies I would expect to get with a scoop of vanilla ice cream melting down the side. They’re rich, fudgy, very dramatic, and if I’m being clear, as women when we say we want chocolate, this is what we’re talking about. Not a pack of M&Ms.

Please do not pour your $350 Napa Valley Cabernet into brownie batter. Use something you like to drink, because you’re going to taste it, but keep your financial dignity. A good Washington Cabernet from the Walla Walla or Columbia Valley region is perfect for this recipe. They’re bold enough that the Cabernet character still comes through after the wine is reduced and baked into the brownies.

The Decisions Behind This Recipe

I’m aware these aren’t regular brownies with some wine poured into the batter so I could call them fancy. Or what’s the buzzword now? Elevated? I made some very specific decisions because I wanted the Cabernet to stand out.
I started by reducing the wine by half. This gave me the concentrated dark fruit and Cabernet flavor I was trying to isolate without adding a cup of extra liquid to the batter. Once it came off the heat, I stirred in balsamic. I make a chocolate ganache with balsamic that’s so good on chocolate cake, so I already knew what it was going to do. Adding it after the reduction keeps more of the fruity acidity instead of cooking it into oblivion.
I wanted the brown butter for the toasted, nutty flavor that goes so well with dark chocolate and Cabernet. Brown butter brings out the part of dark chocolate that Cabernet already understands.
And then I added three forms of chocolate because I am who I am. Melted dark chocolate makes the batter rich, Dutch-process cocoa gives it a darker, smoother chocolate flavor, and the chopped chocolate adds the gooey pockets of melted chocolate throughout the brownies.
My goal was always a dense, fudgy center, not anything light or cakey. These are not for nights when you want a taste of something sweet. It’s more, “you need chocolate, and the situation has become fairly serious.” Specifically, they’re a girls’ night brownie. No notes. Men will enjoy them too, but ladies, you know what I mean.

Ingredients

Cabernet Sauvignon – Use a Cabernet you like to drink, but nothing so expensive that pouring it into brownie batter triggers a family meeting. Cabernet has the body, dark fruit, and tannins to hold its own with brown butter and dark chocolate. A good Washington Cabernet or everyday California bottle is perfect for this.
Balsamic vinegar – Only a teaspoon, and your brownies will not taste like vinegar. It helps connect the Cabernet and dark chocolate while adding enough fruity acidity to keep everything from tasting dull.
Unsalted butter – Browning the butter adds the nutty flavor regular melted butter doesn’t have. Use unsalted so you can control the final amount of salt in the brownies.
Dark chocolate – Use a 60 to 70% dark chocolate bar and chop it yourself. It’s also okay if you go even darker, like 85%. Half melts into the browned butter and becomes part of the batter, while the rest is folded in so you get melted chocolate throughout. Chocolate chips are made to hold their shape, which is why I don’t suggest using them.
Dutch-process cocoa powder – Darker, smoother, and less acidic than natural cocoa powder. It gives these brownies a fuller chocolate flavor without adding bitterness or overpowering the Cabernet and balsamic. You can often find this in the bulk section if you don’t want to commit to a whole can.
Instant espresso powder – The brownies don’t taste like coffee. Espresso powder is here to make the chocolate taste more chocolatey, which is the whole idea.
Granulated sugar – Helps create that thin, crackly top while also providing sweetness.
Light brown sugar – Adds moisture and molasses flavor, which helps keep the centers dense and fudgy.
Eggs – Use room-temperature eggs so they mix more easily into the batter. Adding them one at a time helps the batter stay smooth and evenly mixed.
Vanilla extract – A little vanilla makes all the chocolate flavors taste more complete.
Fine sea salt – Salt balances the sweetness. It’s necessary, especially when using unsalted butter.
All-purpose flour – Keeps the brownies together while keeping them dense and fudgy rather than cakey. Stop mixing as soon as the last streak of flour disappears.
Flaky sea salt – Nutritionally negligible, spiritually essential, and emotionally your brownies are now complete.

How to Make Cabernet Sauvignon Brown Butter Brownies

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

Step One (make the Cabernet reduction)
Pour the Cabernet into a small saucepan and simmer until it has reduced to 1/2 cup, then take it off the heat and stir in the balsamic vinegar. Set it aside while you move on to the butter. You want the wine reduced enough that the flavor is concentrated, but not so far that you suddenly have Cabernet syrup and a very different project.
Step Two (brown the butter and melt the chocolate)
Melt the butter in a light-colored saucepan and keep cooking it until the milk solids turn a deep golden brown and the whole kitchen starts smelling ridiculously good. Pour it into a large bowl right away so it does not keep cooking, then add half of the chopped chocolate and stir until it melts completely. This is why the light-colored pan matters. Brown butter can go from perfect to burned while you are standing there feeling confident.
Step Three (mix the batter)
Whisk the cocoa powder and espresso powder into the warm chocolate mixture until smooth, then whisk in both sugars and the Cabernet reduction. Add the eggs one at a time, followed by the vanilla and salt. Fold in the flour only until you stop seeing dry streaks, then fold in the rest of the chopped chocolate. Once the flour goes in, this is not the time to keep stirring because you got distracted. Mix it, stop, and let all that chopped chocolate do its thing.
Step Four (bake and let them cool)
Spread the batter into the prepared pan and bake until the edges are set and the center still has a slight wobble. The center should register 180°F to 185°F on an instant-read thermometer, which takes the guesswork out of knowing when they’re done. Sprinkle the flaky sea salt over the top as soon as they come out of the oven, then let them cool completely before cutting. I know. Terrible news. But this is when the center finishes setting, and cutting into them too soon will give you a delicious pile of chocolate instead of neatly cut brownies.

Recipe Tips

Reduce the Cabernet until you have a full ½ cup remaining. Measuring it is important because leaving too much wine means adding more liquid than the batter was developed to handle, while reducing it too far can make the flavor overly concentrated and syrupy.
You’ll want to chop the chocolate into a mixture of small pieces and larger chunks. The smaller pieces melt into the batter while the larger pieces leave behind the melted chocolate you came here for.
Use an instant-read thermometer to determine when the brownies are done. These are extremely moist, dense brownies filled with melted chocolate, so poking the center with a toothpick is not going to necessarily give you a useful answer. Remove them from the oven when the center reaches 180°F to 185°F, then let the residual heat and cooling time finish setting them without baking away the fudginess.

Storage & Leftovers

Store the brownies in an airtight container at room temperature for up to 4 days. If your kitchen is warm, you can refrigerate them, but they’ll become firmer straight from the refrigerator. Let one sit at room temperature for 20 to 30 minutes before eating if you want a softer, fudgier texture back.
These also freeze well. Wrap individual brownies tightly in plastic wrap, place them in a freezer-safe container or bag, and freeze for up to 3 months. Let them thaw at room temperature whenever a chocolate emergency presents itself.
I like these red wine brownies even better the next day. After resting overnight, the Cabernet, brown butter, dark chocolate, and balsamic stop tasting like separate decisions.

FAQs

Can I use a different red wine instead of Cabernet Sauvignon?
Yes, but Cabernet Sauvignon is the wine I made this recipe around. It has enough body, dark fruit, and tannins to stand up to the brown butter and dark chocolate. Merlot or a full-bodied red blend are fine, but I wouldn’t use a lighter wine like Pinot Noir.
Do these brownies taste like wine?
Not in the way you might expect. Reducing the Cabernet first concentrates its dark fruit flavor, so instead of tasting like a glass of wine, it becomes part of the chocolate. You won’t immediately say, “There’s wine in these.” But the chocolate will taste richer.
Can I leave out the balsamic vinegar?
You can, but I’d miss it. It doesn’t make the brownies taste like vinegar. It helps the Cabernet and dark chocolate taste like they belong together while adding enough brightness to balance all the richness. It’s a small but mighty addition.
Can kids eat these brownies?
These brownies are made with wine that is first reduced and then baked, but that doesn’t guarantee all of the alcohol is removed. I’ll leave serving them to children up to you and your family.
Can I make these ahead of time?
Yes. In fact, I think they’re even better the next day.

From My Kitchen Notes

Small observations from the margins.

Cabernet has never really been interested in being everyone’s favorite. Neither am I.
Life gets more interesting when you stop picking the safest option on the menu.
There are a lot of recipes trying to impress you. This one is comfortable letting you catch up.
The difference between good and unforgettable is usually one decision nobody else thought to make.
If your brownies need frosting to be interesting, we should have a meeting.
For those of you ordering vanilla cake. I wish you well.
There’s a point where adding more sugar is just avoiding the conversation.
Not every ingredient needs to stand out. They only need better company.
A lot of things don’t become interesting until you stop watering them down.
The wrong palate will always ask you to become sweeter. Just walk away.
The best things always survive a bit of reduction.
Reduce long enough, and eventually all that’s left is what was there all along.
There’s a reason the most interesting bottles aren’t the sweetest ones.
Corner piece people and center piece people will never agree. That’s why the pan has both.
Just an observation but, edge people are more vocal. Center people are happier.

More Ways to Overindulge in Chocolate

Old-Fashioned Chocolate Cake – Layered cake with glossy chocolate icing.
Earl Grey Chocolate Pound Cake – Earl Grey and dark chocolate sauce.
Mini Chocolate Ganache Tarts – Deep chocolate flavor, surprisingly easy.
Chocolate Pancakes – Cocoa-rich batter with warm ganache.

This post may contain affiliate links. Please read my disclosure policy.

Cabernet Sauvignon Brown Butter Brownies

Cabernet Sauvignon Brown Butter Brownies are dense, fudgy brownies made with browned butter, reduced Cabernet Sauvignon, dark chocolate, Dutch-process cocoa, and espresso powder for an intensely chocolatey dessert with rich, complex flavor.

Course Dessert

Cuisine American

Keyword brown butter brownies, Cabernet Sauvignon brownies, chocolate brownies, Dutch-process cocoa brownies, fudgy brownies, homemade brownies, red wine brownies, wine dessert

Prep Time 20

Cook Time 45

Total Time 1 5

Servings to 16 squares

Calories 285kcal

Author Cathy Pollak

Equipment

9x9 metal baking pan (23x23 cm). Bakes the brownies evenly.
parchment paper Makes lifting and slicing easy.
Saucepan (small). Reduces the Cabernet Sauvignon.
light-colored saucepan Makes it easy to monitor the browned butter.
mixing bowls (large) Combines the brownie batter.
whisk Mixes the batter until smooth.
rubber spatula Folds in the flour and chocolate without overmixing.
instant-read thermometer Checks for perfectly fudgy brownies.

Ingredients

Cabernet Reduction:

1 cup (240 ml) Cabernet Sauvignon
1 tsp (5 ml) balsamic vinegar

Brownies:

¾ cup (170 g) unsalted butter
8 oz (227 g) dark chocolate (60 to 70%) divided
½ cup (50 g) Dutch-process cocoa powder
1 tsp (2 g) instant espresso powder
1 cup (200 g) granulated sugar
¾ cup (165 g) light brown sugar
3 large eggs room temperature
2 tsps (10 ml) vanilla extract
¾ tsp (4 g) fine sea salt
1 cup (120 g) all-purpose flour
flaky sea salt for finishing

Instructions

Preheat the oven to 350°F (175°C). Line a 9 x 9-inch (23 x 23 cm) metal baking pan with parchment paper, leaving an overhang on two sides to lift the brownies out after baking.
Pour the Cabernet Sauvignon into a small saucepan and bring to a lazy simmer over medium heat. Cook until reduced by half, leaving about ½ cup (120 ml), 10 to 12 minutes. Remove from the heat, stir in the balsamic vinegar, and set aside to cool slightly.
1 cup (240 ml) Cabernet Sauvignon, 1 tsp (5 ml) balsamic vinegar
Meanwhile, melt the butter in a light-colored saucepan over medium heat. Continue cooking until the milk solids turn deep golden brown and the butter smells nutty, 5 to 7 minutes. Immediately pour the browned butter into a large mixing bowl to prevent it from cooking further.
¾ cup (170 g) unsalted butter
Add 4 ounces (113 g) of the chopped dark chocolate to the hot browned butter and stir until completely melted and smooth.
8 oz (227 g) dark chocolate (60 to 70%)
Whisk in the Dutch-process cocoa powder and espresso powder until no lumps remain. Add the granulated sugar and brown sugar, whisking until combined. Whisk in the reduced Cabernet mixture, then add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract and fine sea salt.
½ cup (50 g) Dutch-process cocoa powder, 1 tsp (2 g) instant espresso powder, 1 cup (200 g) granulated sugar, ¾ cup (165 g) light brown sugar, 3 large eggs, 2 tsps (10 ml) vanilla extract, ¾ tsp (4 g) fine sea salt
Fold in the flour just until no dry streaks remain. Fold in the remaining 4 ounces (113 g) of chopped dark chocolate.
1 cup (120 g) all-purpose flour
Spread the batter evenly into the prepared pan.
Bake for 30 to 35 minutes, or until the edges are set and the center still has a slight wobble. For the most reliable results, an instant-read thermometer inserted into the center should register 180°F to 185°F (82°C to 85°C). A toothpick inserted into the center should come out with moist crumbs rather than wet batter, but is not as reliable as the temperature test since these are fudgy brownies.
Sprinkle lightly with flaky sea salt immediately after removing the brownies from the oven.
flaky sea salt
Cool completely in the pan before lifting the brownies out using the parchment overhang. Slice with a warm knife, wiping the blade clean between cuts for the neatest squares.

Notes

Reducing the Cabernet Sauvignon concentrates its flavor without adding excess liquid to the batter.
Stir the balsamic vinegar into the reduced wine after removing it from the heat to preserve its fruity character.
Brown the butter in a light-colored saucepan so it's easier to see when the milk solids are perfectly browned.
Use chopped dark chocolate bars instead of chocolate chips for the smoothest batter and pockets of melted chocolate throughout the brownies.
Fold the flour in just until combined to keep the brownies dense and fudgy.
An instant-read thermometer is the most reliable way to prevent overbaking.

If you’re making these Cabernet Sauvignon Brown Butter Brownies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card

Nutrition info is an estimate and will vary depending on the brands you use.

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

Nutrition

Have you made these Cabernet Sauvignon Brown Butter Brownies? I’d love to hear how they turned out – leave a comment below and let me know.

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

The post Cabernet Sauvignon Brown Butter Brownies appeared first on Noble Pig.