Noble Pig

Chocolate Buttermilk Texas Sheet Cake

Cathy Pollak — Wed, 28 Oct 2026 17:42:48 +0000

This chocolate buttermilk Texas sheet cake is baked in a 9×13 pan because a thin slice of chocolate cake doesn’t really do it for me. It has a thick layer of brown butter chocolate frosting because I wasn’t about to solve one problem and create another.

Chocolate Buttermilk Texas Sheet Cake with Thicker Cake and More Frosting

I’ve never really understood why Texas sheet cake has to be so thin. (Texas, do not come for me.) I really like the cake with the warm frosting poured all over it, but my love of cake has never been subtle. When I cut myself a piece, I want something worth putting a fork into. A thin square of chocolate cake doesn’t really do it for me, no matter how good the frosting is.

So I make mine in a 9×13 pan, but not because I want a smaller cake. I wanted a thicker one, with enough chocolate frosting to make every bite worth my trouble. I browned the butter for the frosting, added buttermilk to balance the confectioners’ sugar, and made enough of it to cover the cake with a decent layer. I wasn’t going to fix my problem with thin cake only to end up disappointed by the frosting.

I did keep the parts of Texas sheet cake I like, especially the hot cocoa mixture stirred into the batter and the warm frosting poured over the cake as soon as it comes out of the oven. Dutch-process cocoa and coffee make the chocolate flavor more intense, and buttermilk keeps the cake tender. The frosting sets into a thick layer on top, and when I cut into it, there’s finally as much cake on my fork as I wanted in the first place.

The Decisions Behind This Recipe

Regular chocolate frosting felt like a missed opportunity, so I browned the butter instead. The butter cooks and the milk solids turn golden and smell nutty and toasted. That flavor goes so well with cocoa, and the frosting is way more interesting than the standard sugar and chocolate version.
I add buttermilk to the cake and the frosting. In the cake, it works with the baking soda and helps keep the cake tender. In the frosting, its acidity balances the sweetness of the confectioners’ sugar and adds a slight tang. With this much frosting on top, I wanted it sweet, but not like it was taking over the cake.
Using Dutch-process cocoa and hot coffee in the cake is where the dark, full chocolate flavor comes from. The cocoa gets heated with the butter, coffee, and water before it goes into the batter, so it mixes evenly and gets some time in the hot liquid. The coffee supports the chocolate without making the cake taste like mocha. It’s there because chocolate and coffee are besties.
You don’t have to cream the butter and sugar in this recipe. The hot cocoa mixture gets poured into the dry ingredients, then the buttermilk, eggs, baking soda, and vanilla go in. It’s your typical Texas sheet cake method that makes a smooth, pourable batter without taking out the stand mixer or waiting for butter to soften. I did want to keep some things classic.
The frosting goes over the cake while they’re both warm. I start making the frosting during the last 10 minutes of baking so it’s still warm enough to pour when the cake comes out. As it cools, it becomes a thick fudge-like layer that stays in place when you cut the cake.

Ingredients

All-purpose flour – This gives the cake enough body to support a thick layer of frosting without making it dense.
Granulated sugar and light brown sugar – Granulated sugar does most of the sweetening, while brown sugar adds a hint of molasses and helps the cake stay soft. If you’re out, make a batch of my homemade brown sugar.
Unsalted butter – Butter goes into both the cake and frosting. The cake uses melted butter, while the frosting gets the browned-butter treatment.
Dutch-process cocoa powder, hot coffee, and water – Use Dutch-process cocoa for the darker color and smoother chocolate flavor in this recipe. The coffee brings out more of the chocolate flavor without making the cake taste like coffee. If coffee isn’t your thing, use hot water instead.
Full-fat buttermilk – I like using a full-fat cultured buttermilk from the dairy case for both the cake and frosting. Low-fat buttermilk is fine if that’s what you have.
Eggs, baking soda, and vanilla extract – Bring the eggs to room temperature if you remember, but don’t let that stop you from making cake. The baking soda works with the buttermilk to help the cake rise, and vanilla is necessary.
Kosher salt – Salt keeps the chocolate frosting from tasting overly sweet and balances the flavor of the cake.
Confectioners’ sugar – This makes the frosting thick and fudge-like as it sets. Break up any lumps before you start so they don’t have a chance to become little white surprises in the frosting.
Toasted pecans – Completely optional. I love them when I want crunch, but leaving them off keeps the brown butter chocolate frosting front and center.

How to Make Chocolate Buttermilk Texas Sheet Cake

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

Step One (prepare the dry ingredients)
Preheat the oven to 350°F and lightly grease a 9×13-inch baking pan. Whisk together the flour, granulated sugar, brown sugar, and kosher salt in a large bowl. Set it aside while you make the chocolate mixture on the stove.
Step Two (make the chocolate cake batter)
Add the butter, Dutch-process cocoa powder, hot coffee, and water to a medium saucepan. Cook over medium heat until the butter melts and the mixture comes to a gentle simmer, then whisk for another 30 seconds. Pour the hot chocolate mixture over the dry ingredients and whisk until you don’t see any dry flour. In another bowl, whisk together the buttermilk, eggs, baking soda, and vanilla. Pour the buttermilk mixture into the chocolate batter and whisk until smooth. The batter is thin and pourable. Don’t start adding flour because you’re worried about it. This is what it’s supposed to look like.
Step Three (bake the cake)
Pour the batter into the prepared pan and spread it evenly. Bake for 25–30 minutes, until the center springs back lightly when touched and a toothpick inserted into the center comes out with a few damp cake crumbs but no wet batter. Pay attention to the middle because this cake is thicker than a traditional Texas sheet cake and needs time to bake through. Start the frosting during the last 10 minutes of baking so it’s ready when the cake comes out.
Step Four (brown the butter for the frosting)
Melt the butter in a medium saucepan over medium heat. As it foams, swirl the pan now and then and watch for golden-brown specks collecting at the bottom. Once the butter smells toasted and nutty, take it off the heat before the milk solids get too dark. Whisk in the Dutch-process cocoa powder, including every browned bit from the pan, and stir for about 30 seconds. Let it sit for 1–2 minutes, then slowly whisk in the buttermilk until the mixture is smooth.
Step Five (finish the chocolate frosting)
Add the confectioners’ sugar and kosher salt to a large bowl, breaking up any lumps before you add the warm chocolate mixture. Whisk in the chocolate mixture and vanilla until the frosting is smooth, thick, and still pourable. If it gets too thick, add warm water or buttermilk 1 teaspoon at a time until it loosens up. Don’t add more confectioners’ sugar unless the frosting is unusually thin. It’s going to keep thickening as it cools, and you want it loose enough to spread over the cake without a fight.
Step Six (frost the hot cake)
As soon as the cake comes out of the oven, pour the warm frosting over the top. Use an offset spatula or the back of a spoon to gently spread it to the edges. Try not to keep going over the same spots because it starts setting as it cools. Add toasted pecans if you’re using them, then let the cake sit for about 20 minutes so the frosting can set before cutting. Serve it right from the pan, with all the chocolate frosting sitting on top of the thicker cake I wanted in the first place.

Recipe Tips

Use a 9×13 pan. A traditional sheet pan will give you a much thinner cake, a different baking time, and a very different cake-to-frosting scenario.
Bring the cocoa mixture to a gentle simmer, then give it about 30 seconds of whisking. You want the cocoa fully mixed into the hot butter and coffee, not a saucepan of chocolate liquid boiling away while you get distracted.
Make sure to watch the center of the cake, not the edges of the pan. It’s ready when the middle springs back lightly and a toothpick comes out with a few damp crumbs but no wet batter. If you like using a thermometer, the center should be around 200–205°F.
Watch the butter closely once brown specks start appearing. You want golden-brown milk solids and a toasted smell. If they turn very dark or black, you’ve gone too far and the frosting can taste bitter.
You’ll want to make the frosting during the last 10 minutes of baking. The cake needs to be hot and the frosting needs to be warm and pourable when they come together. This isn’t frosting you make two hours before the cake is ready and leave sitting on the counter.
If the frosting starts thickening before you can spread it, whisk in warm water or buttermilk one teaspoon at a time. It doesn’t need to be thin, but it does need to move across the cake easily.
Give the frosting about 20 minutes to set before cutting. It will still be soft, but it won’t slide off or smear itself across every piece when you lift the first square.

Storage and Make-Ahead

Because the frosting has buttermilk, cover leftover cake and refrigerate it. It’ll keep for up to 3 days. The frosting gets firmer in the refrigerator, so let a slice sit at room temperature for 20–30 minutes before eating if you want the softer fudge-like texture back.
You can make the cake a day ahead. Bake and frost it, let the frosting set, then cover the pan and refrigerate it. Pull it out a little before serving so the frosting isn’t cold and stiff.
To freeze, I’d freeze the unfrosted cake. Let it cool completely, wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw it overnight in the refrigerator or on the counter for a few hours, then make the frosting fresh. Since the cake is no longer hot, spread the warm frosting over the thawed cake as soon as it’s ready.

FAQs

Can I make this in a traditional sheet pan?
You can, but it won’t be this cake. A larger sheet pan gives you a thinner cake and changes the baking time, frosting coverage, and texture. I made this recipe for a thicker 9×13 cake.
Can I use natural cocoa powder instead of Dutch-process?
I haven’t tested it. Natural cocoa is more acidic and has a different flavor, so it may affect both the color and the way the baking soda works with the buttermilk. Stick with Dutch-process cocoa for the result you see here.
Can I make this cake without coffee?
Yes. Use the same amount of hot water in place of the coffee. The cake won’t taste like coffee as written, but coffee does make the chocolate flavor feel more intense.
What can I use if I don’t have buttermilk?
I haven’t tested a substitute in both the cake and frosting, so I’d use real cultured buttermilk if possible. In a pinch, add 1 tablespoon lemon juice or white vinegar to a measuring cup, then add enough whole milk to reach 1 cup. Stir and let it sit for 5–10 minutes before using.
Why did my frosting get grainy or too thick to pour?
Graininess can come from lumps in the confectioners’ sugar, so break them up or sift the sugar before mixing. The frosting also thickens quickly as it cools. Whisk in warm water or buttermilk one teaspoon at a time until it loosens enough to spread.
Why did my cake sink in the middle?
The center may have needed more baking time, especially if your oven runs cool. Too much baking soda, inaccurate flour measuring, or opening the oven too early can contribute too. Check the center with a toothpick or thermometer before pulling it out.
Can I leave out the pecans?
Yes. They’re completely optional. The cake and frosting work exactly the same without them.

From My Kitchen Notes

Small observations from the margins.

I know the difference between going darker and going too far.
I’ve learned to carry a lot without losing my center.
I’ve never needed to be flattened into softness.
A thin layer of anything has never been enough for me.
More isn’t excessive when it changes the whole ratio.
I don’t wait until everything is cold to give it what it needs.
Knowing the difference between settling in and sinking is a life skill worth having.

Not All Chocolate Cakes Are the Same

Old-Fashioned Chocolate Cake – Chocolate icing, no eggs or mixer.
Chocolate Zucchini Cake – Cocoa, zucchini, orange zest, cream cheese frosting.
Chocolate Tres Leches Cake – Chocolate milk soak, cocoa whipped cream, cinnamon.
Earl Grey Chocolate Pound Cake – Earl Grey tea, chocolate, bergamot.
Guinness Chocolate Layer Cake – Stout, currants, bittersweet chocolate icing.
Root Beer Chocolate Chip Cake – Root beer, espresso, mini chocolate chips.

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

Chocolate Buttermilk Texas Sheet Cake

This chocolate buttermilk Texas sheet cake is baked in a 9×13-inch pan for a thicker cake with a generous layer of brown butter chocolate frosting. Dutch-process cocoa, coffee, and buttermilk give the cake its deep chocolate flavor, while the warm frosting sets into a thick, fudgy topping.

Course Cake, Dessert

Cuisine American

Keyword 9x13 Texas sheet cake, brown butter chocolate frosting, buttermilk chocolate cake, chocolate buttermilk Texas sheet cake, chocolate fudge frosting, moist chocolate sheet cake dessert, Texas sheet cake, Texas sheet cake with buttermilk

Prep Time 20

Cook Time 30

Total Time 50

Servings to 20

Calories 410kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23×33 cm). This pan gives the cake its intended thickness and allows the frosting to be poured directly over the cake while it's still hot.
Saucepan (medium). Used to simmer the cocoa mixture for the cake and brown the butter for the frosting.
mixing bowls (large) For combining the cake batter and preparing the chocolate frosting.
whisk Helps incorporate the hot cocoa mixture into the batter and makes the frosting smooth.
rubber spatula or offset spatula. For scraping the bowl and spreading the warm frosting evenly over the cake.
Toothpick Checks that the center of the thicker cake is fully baked.

Ingredients

Cake:

2 cups (260 g) all-purpose flour
1½ cups (300 g) granulated sugar
¼ cup (60 g) packed light brown sugar
1 tsp (3 g) kosher salt
1 cup (226 g) unsalted butter
½ cup (40 g) Dutch-process cocoa powder
¾ cup (180 ml) hot brewed coffee
¼ cup (60 ml) water
½ cup (120 ml) buttermilk
2 large eggs room temperature
1 tsp (5 g) baking soda
2 tsps (10 ml) vanilla extract

Brown Butter Chocolate Frosting:

¾ cup (170 g) unsalted butter
⅓ cup (30 g) Dutch-process cocoa powder
⅓ cup (80 ml) buttermilk
3¾ cups (450 g) confectioners' sugar
¾ tsp (2.5 g) kosher salt
1 tsp (5 ml) vanilla extract
¾ cup (100 g) toasted pecans chopped (optional)

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch (23×33 cm) baking pan.
Whisk together the flour, granulated sugar, brown sugar, and kosher salt in a large mixing bowl. In a medium saucepan, combine the butter, Dutch-process cocoa powder, hot coffee, and water. Cook over medium heat, whisking occasionally, until the butter melts and the mixture reaches a gentle simmer. Continue whisking for about 30 seconds to bloom the cocoa, then remove from the heat.
2 cups (260 g) all-purpose flour, 1½ cups (300 g) granulated sugar, ¼ cup (60 g) packed light brown sugar, 1 tsp (3 g) kosher salt, 1 cup (226 g) unsalted butter, ½ cup (40 g) Dutch-process cocoa powder, ¾ cup (180 ml) hot brewed coffee, ¼ cup (60 ml) water
Pour the hot chocolate mixture over the dry ingredients and whisk until combined, making sure no pockets of dry flour remain. In a separate bowl, whisk together the buttermilk, eggs, baking soda, and vanilla extract. Add to the chocolate batter and whisk until smooth and evenly combined. The batter will be relatively thin and pourable.
½ cup (120 ml) buttermilk, 2 large eggs, 1 tsp (5 g) baking soda, 2 tsps (10 ml) vanilla extract
Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the center springs back lightly when touched and a toothpick inserted into the middle comes out with a few damp cake particles but no wet batter. Because this Texas sheet cake is thicker than the traditional recipe, check the center rather than relying on the appearance of the outer portion of the cake.
Begin preparing the brown butter chocolate frosting during the last 10 minutes of baking so it's warm and ready when the cake comes out of the oven. Melt the butter in a medium saucepan over medium heat. Continue cooking, swirling the pan occasionally, as the butter foams and the milk solids begin turning golden brown. Watch closely once brown specks appear on the bottom of the pan. Remove from the heat when the butter smells toasted and nutty, before the milk solids become dark brown or burn.
¾ cup (170 g) unsalted butter
Immediately whisk the Dutch-process cocoa powder into the browned butter, including the browned milk solids, and stir for about 30 seconds until the cocoa is fully incorporated. Let the mixture cool for 1–2 minutes, then gradually whisk in the buttermilk until smooth and fully incorporated.
⅓ cup (30 g) Dutch-process cocoa powder, ⅓ cup (80 ml) buttermilk
Place the confectioners' sugar and kosher salt in a large mixing bowl, breaking up any lumps. Pour in the warm chocolate mixture, add the vanilla extract, and whisk until the frosting is smooth and thick but still pourable. If necessary, use an immersion blender briefly to smooth out any remaining lumps. The frosting will thicken as it cools, so if it becomes too stiff to pour, whisk in warm water or buttermilk, 1 teaspoon (5 ml) at a time, until it loosens enough to spread. Avoid adding extra confectioners' sugar unless the frosting is unusually thin, since it will continue to firm as it sets.
3¾ cups (450 g) confectioners' sugar, ¾ tsp (2.5 g) kosher salt, 1 tsp (5 ml) vanilla extract
As soon as the cake comes out of the oven, pour the warm chocolate frosting over the hot surface. Use an offset spatula or the back of a spoon to gently spread it across the entire cake, working toward the sides without repeatedly dragging through the frosting. The warmth of the cake helps the frosting spread before it begins to set into a thick fudge-like layer.
Sprinkle with toasted pecans, if using, while the frosting is still soft. Let the cake rest for approximately 20 minutes, or until the frosting has set enough to slice without running. Serve directly from the pan.
¾ cup (100 g) toasted pecans

Notes

Use Dutch-process cocoa powder for the specified chocolate flavor and color. Natural cocoa powder has different acidity and may affect the cake's rise.
The coffee complements the cocoa without making this an intentionally coffee-flavored cake. Hot water can replace the coffee if preferred.
Prepare the frosting toward the end of baking. It thickens as it cools and spreads best while warm.
The pecans are optional. If using them, toast and chop them before preparing the frosting.
Allow the frosting to set for approximately 20 minutes before slicing.
Store covered in a cool room for up to 2 days, or refrigerate for up to 4 days. Bring refrigerated cake to room temperature before serving.
The unfrosted cake can be wrapped tightly and frozen for up to 2 months. Thaw before preparing and applying the frosting.
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 Chocolate Buttermilk Texas Sheet Cake? I’d love to hear how it turned out – leave a comment below and let me know.

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The post Chocolate Buttermilk Texas Sheet Cake appeared first on Noble Pig.

Thai Dumpling Soup

Cathy Pollak — Tue, 27 Oct 2026 18:21:13 +0000

I make this Thai dumpling soup with frozen pork potstickers simmered in a coconut red curry broth with mushrooms. It’s ready in about 30 minutes, and I finish mine with chili crisp and fresh cilantro.

Thai Dumpling Soup with Red Curry and Coconut Milk

When I lived in Northern California for six years, there was a small Thai restaurant in town where I’d stop for soup. I went often enough that it became part of my routine. I knew I could stop, pick up soup to bring home, and have dinner taken care of without having to cook.

It was a busy time in my life, and there were days and nights when cooking wasn’t happening. Years later, I’m still thinking about that soup and how much I liked it. Eventually, I did start making something similar at home, and over time it has turned into this Thai dumpling soup.

This is my Thai-inspired take on it, with a few shortcuts that make it easy enough to cook whenever the craving for it hits. It’s not the soup from that restaurant, but it reminds me of the nights when dinner was already taken care of.

The Decisions Behind This Recipe

Frozen pork potstickers are what make this an easy dinner to get on the table. I can make it for lunch or dinner without spending half the day in the kitchen. I add six potstickers to a bowl, and that’s dinner.
I cook the red curry paste with the onion, ginger, garlic, and sesame oil before adding any liquid. It gives the curry paste a chance to come alive in the pot and lets the ginger and garlic get involved before the coconut milk comes in and calms everything down.
I use full-fat coconut milk and chicken broth without thickening the soup because I want it to stay brothy enough for a spoon instead of turning it into a curry sauce with dumplings in it. The coconut milk makes it creamy on its own. I did include an optional cornstarch step for anyone who likes a thicker broth, because your bowl can have different needs than mine.
Eight ounces of mushrooms might seem like a lot for this soup, but it really isn’t. They add an earthy flavor and another texture, making the soup more hearty without adding another protein.
Fish sauce and lime juice go in after the soup comes off the heat. The fish sauce adds so much. Why are there so many haters of fish sauce?! It adds a savory, salty edge, while the lime helps balance the richness of the coconut milk and curry. I always taste the broth before adding more salt because the curry paste and fish sauce may have already done enough.
I keep the chili crisp out of the pot and let everyone add it to their own bowl. That way, the red oil and crispy parts stay visible, and anyone else eating can make their own spice decisions.

Ingredients

Avocado oil – Start with a little, then add another drizzle if the pot looks dry while the aromatics are cooking. Any neutral oil will work, but avocado oil is what I use.
Yellow onion – I slice it instead of dicing it so you still get soft pieces of onion in the finished soup.
Fresh ginger, garlic, and toasted sesame oil – Fresh ginger and garlic flavor the broth before the curry paste even gets involved, and even the small amount of sesame oil adds a nutty aroma I love.
Thai red curry paste – Different brands vary a lot in heat and saltiness, so start with less if you’re unsure. I use two tablespoons for a milder soup and add more when I want a stronger curry flavor.
Full-fat coconut milk and low-sodium chicken broth – Use canned, unsweetened full-fat coconut milk, not the refrigerated coconut beverage. It makes the broth creamy, while low-sodium chicken broth lets you control the salt once the curry paste and fish sauce are added.
White button mushrooms – They’re easy to find, affordable, and cook right in the curry broth. Shiitake mushrooms would also work if you want a stronger mushroom flavor.
Frozen pork potstickers – Buy a brand you like and check the package before you start. Some can simmer directly in the soup, while others need to be cooked separately. Gluten-free pork potstickers are fine too if that’s what you need.
Fish sauce and fresh lime juice – Fish sauce seasons the broth with a savory, salty depth, while lime keeps the coconut milk from tasting too rich. Taste before adding extra salt because fish sauce and curry paste are already doing enough.
Cornstarch and cold water (optional) – If you prefer a thicker coconut curry broth, whisk them together and stir the mixture in before adding the potstickers.
Chili crisp, green onions, cilantro, and dry-roasted peanuts – These are optional, but I always use chili crisp and cilantro. Green onions add freshness, peanuts add crunch, but chili crisp adds the extra spice I want.

How to Make Thai Dumpling Soup

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

Step One (soften the onions)
Heat the avocado oil in a large Dutch oven over medium heat, then add the sliced onion. Cook for 4–5 minutes, stirring now and then, until it softens. You’re not trying to brown it, so there’s no need to turn up the heat.
Step Two (cook the aromatics and curry paste)
Add the ginger, garlic, toasted sesame oil, and red curry paste. If the pot looks dry, add another small drizzle of avocado oil. Stir for 2–3 minutes, until the curry paste smells really good and the garlic is fragrant. Keep it moving so the garlic doesn’t brown. If it starts getting too dark, turn the heat down.
Step Three (make the coconut curry broth)
Slowly pour in the coconut milk, stirring until the curry paste is mixed into it, then add the chicken broth and sliced mushrooms. Bring the soup to a gentle boil and cook for about 5 minutes, until the mushrooms are tender. The broth should look creamy and rich, but it’s still soup. If you want a thicker broth, whisk the cornstarch and cold water together, stir it into the soup, and let it cook for another 2–3 minutes until slightly thickened.
Step Four (cook the frozen potstickers)
Check the package before adding the frozen pork potstickers because not every brand is meant to be boiled. If yours can cook directly in the soup, add them and follow the package timing. Stir gently so the wrappers don’t tear as they soften. If boiling isn’t listed as an option, cook the potstickers separately and put them into the bowls before serving.
Step Five (finish with fish sauce and lime)
Take the pot off the heat and stir in the fish sauce and lime juice. Taste the broth before adding any salt because the curry paste and fish sauce have already done some seasoning. I sometimes add another squeeze of lime if the coconut milk needs more of a wake-up call.
Step Six (serve with your favorite toppings)
Divide the soup among four bowls, giving everyone six potstickers. I use chili crisp and fresh cilantro, but green onions and chopped peanuts are good too. Serve it while the dumplings are tender because they’ll keep absorbing broth the longer they sit.

Recipe Tips

Don’t let the garlic brown when you’re cooking the aromatics and curry paste. You want everything fragrant, not bitter. If the pot seems too hot, turn it down.
Curry pastes vary a lot, so start with 2 tablespoons if you don’t know how spicy yours is. Taste the broth after adding the coconut milk and chicken broth. If you want more curry flavor or heat, stir in a little more paste and give it a few minutes to cook before adding the potstickers.
Keep the broth at a gentle boil. Coconut milk can separate if it boils too hard for too long, and you don’t need to beat it up to cook the mushrooms. Follow the heat instructions on your potsticker package, or cook the dumplings separately if boiling isn’t recommended.
Read the potsticker package before you start. Some frozen dumplings can simmer directly in the soup, while others need a different cooking method. You don’t want to discover this after dumping an entire bag into the Dutch oven. Once they’re cooking, stir carefully because the wrappers can tear as they soften.
Serve the soup as soon as the dumplings are cooked. They keep absorbing broth while they sit, which means softer wrappers and less soup in the pot later.

Storage and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3–4 days. The potstickers will continue absorbing broth, so expect them to be softer the next day. They’ll still taste good, but you may need to add more broth when reheating.
To reheat, warm the soup gently over medium-low heat until the broth and dumpling filling are hot. Don’t stir it too much because the wrappers are more fragile after sitting in the refrigerator. Add a splash of chicken broth if the dumplings absorbed more liquid than you wanted them to.
If you’re making the soup ahead, prepare the coconut curry broth and mushrooms, then refrigerate the broth. Keep the uncooked potstickers frozen until you’re ready to serve. Warm the broth and cook the dumplings according to their package instructions so they don’t spend hours sitting in liquid.
I’d freeze the broth without the potstickers. Freeze it in an airtight container for up to 3 months, thaw it in the refrigerator, then reheat and add freshly cooked potstickers. Frozen dumpling wrappers can get soft and fragile after thawing in soup.

FAQs

Can I use chicken or vegetable dumplings instead of pork potstickers?
Yes. Use any frozen dumplings you like, as long as their package instructions work with the cooking method. Chicken, shrimp, or vegetable dumplings will change the flavor a little, but the coconut curry broth works with all of them.
Can I make Thai dumpling soup gluten-free?
Yes, if you use gluten-free potstickers and check the labels on your curry paste, chicken broth, fish sauce, and chili crisp. Fish sauce is often gluten-free, but it’s worth checking the brand you’re using. Check every packaged ingredient if you need to avoid gluten.
Can I use light coconut milk?
You can, but the broth will be less creamy and won’t have the same coconut richness. Full-fat coconut milk is what gives this soup the texture you see in the photos.
Can I make this soup vegetarian?
Yes. Use vegetable dumplings, vegetable broth, and a vegetarian fish sauce alternative. Check the curry paste too, since some brands include shrimp paste.
Should I add the dipping sauce packet that comes with the potstickers?
No. The broth is already seasoned with curry paste, fish sauce, and lime juice, and the dipping sauce can push it into overly salty territory. Save the packet for another recipe.
Can I thicken Thai dumpling soup?
If you prefer a thicker coconut curry broth, whisk 2 tablespoons of cornstarch with 2 tablespoons of cold water. Stir the mixture into the gently boiling soup before adding the potstickers and cook for 2–3 minutes until thickened.

From My Kitchen Notes

Small observations from the margins.

I can tell the difference between being softened and being ruined.
I don’t expect the same instructions to work for every package.
Intensity and depth are not the same thing.
I notice when someone is absorbing everything around them instead of bringing anything of their own.
Some things absorb too much when they’re left unattended.
I know better than to add everything at once.
I don’t treat every tenderness like it comes with the same instructions.
I know when more time helps and when it only makes everything weaker than it should be.

Keep Thai Food on the Menu

Slow Cooker Thai Chicken Noodle Soup – Coconut milk, ginger, chicken.
Thai Chicken Curry Soup with Coconut Milk – Red curry paste, rice noodles, shredded chicken.
Spicy Thai Shrimp Pasta – Shrimp, serrano peppers, lemongrass.
Open-Faced Thai Chicken Sandwiches – Rotisserie chicken, crisp vegetables, chili-garlic mayo.
Slow Cooker Thai Pork – Slow-cooked pork, Thai seasonings, rice.
Panang Curry Ramen with Crispy Chicken – Crispy chicken, coconut broth, Panang curry.

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

Thai Dumpling Soup

Thai Dumpling Soup is made with frozen pork potstickers cooked in a coconut red curry broth with mushrooms, ginger, and garlic. Finished with fish sauce, fresh lime juice, and optional chili crisp, it's a Thai-inspired dinner that takes about 35 minutes.

Course Main Course

Cuisine Thai-Inspired

Keyword coconut curry dumpling soup, frozen pork potstickers, red curry dumpling soup, Thai coconut soup, Thai dumpling soup, Thai-inspired dumpling soup

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 580kcal

Author Cathy Pollak

Equipment

Dutch Oven or heavy-bottomed pot 6-quart. Provides enough room for the broth and dumplings to cook without crowding.
wooden spoon For stirring the aromatics and curry broth.
Cutting board and knife. For preparing the vegetables and toppings.
measuring cups and spoons For measuring the broth ingredients and seasonings.

Ingredients

Soup:

1 tbsp (15 ml) avocado oil plus additional as needed
1 cup (150 g) sliced yellow onion
1 tbsp (6 g) minced fresh ginger
2 tbsps (17 g) minced garlic
½ tsp (2.5 ml) toasted sesame oil
2-4 tbsps (30-60 g) Thai red curry paste depending on desired heat level
1 can (14 oz / 400 ml) full-fat coconut milk unsweetened
4 cups (960 ml) low-sodium chicken broth
8 oz (227 g) white button mushrooms sliced
24 frozen pork potstickers
2 tsps (10 ml) fish sauce
1 tbsp (15 ml) fresh lime juice plus additional to taste
salt to taste

Optional Thickener:

2 tbsps (16 g) cornstarch
2 tbsps (30 ml) cold water

Optional Toppings:

Instructions

Heat the avocado oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the sliced onion and cook for 4-5 minutes, stirring occasionally, until softened.
1 tbsp (15 ml) avocado oil, 1 cup (150 g) sliced yellow onion
Add the ginger, garlic, toasted sesame oil, and red curry paste, adding more avocado oil if the pot seems dry. Cook for 2-3 minutes, stirring frequently, until fragrant. Reduce the heat if the garlic begins to brown.
1 tbsp (6 g) minced fresh ginger, 2 tbsps (17 g) minced garlic, ½ tsp (2.5 ml) toasted sesame oil, 2-4 tbsps (30-60 g) Thai red curry paste
Slowly stir in the coconut milk until the curry paste is incorporated, then add the chicken broth and sliced mushrooms. Bring to a gentle boil and cook for about 5 minutes, until the mushrooms are tender.
1 can (14 oz / 400 ml) full-fat coconut milk, 4 cups (960 ml) low-sodium chicken broth, 8 oz (227 g) white button mushrooms
For a thicker coconut curry broth, whisk the cornstarch and cold water together until smooth. Stir the slurry into the gently boiling soup and cook for 2-3 minutes, stirring occasionally, until thickened. This step is optional; the full-fat coconut milk already makes the broth creamy without it.
2 tbsps (16 g) cornstarch, 2 tbsps (30 ml) cold water
Add the frozen pork potstickers if the package includes boiling instructions. Cook according to the manufacturer's directions, stirring carefully to prevent sticking or tearing the wrappers. The dumplings should be tender and the pork filling fully cooked, reaching 165°F (74°C) if specified by the package. If boiling instructions aren't provided, prepare the potstickers separately according to the package directions and divide them among the serving bowls.
24 frozen pork potstickers
Remove the soup from the heat and stir in the fish sauce and lime juice. Taste and adjust with additional lime juice or salt as needed.
2 tsps (10 ml) fish sauce, 1 tbsp (15 ml) fresh lime juice, salt
Divide the soup among four bowls, with six pork potstickers per serving. Garnish with chili crisp, green onions, cilantro, or chopped peanuts as desired. Serve immediately.
chili crisp, chopped green onions, chopped fresh cilantro, chopped dry-roasted unsalted peanuts

Notes

The cornstarch slurry is optional. I make this soup without it, but you can add it if you want a thicker coconut curry broth.
Thai red curry pastes vary in heat and concentration. Begin with 2 tablespoons if you're unsure about the brand you're using.
Use canned, unsweetened full-fat coconut milk for the creamy broth.
Frozen potstickers have different cooking requirements depending on the brand. Follow the package directions and cook separately if boiling isn't recommended.
For make-ahead preparation, refrigerate the coconut curry broth without the potstickers and cook the dumplings when ready to serve.
The dipping sauce packets included with frozen potstickers aren't needed for this soup.
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 Thai Dumpling Soup? 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 Thai Dumpling Soup appeared first on Noble Pig.

Vampire Chocolate Halloween Bark

Cathy Pollak — Mon, 26 Oct 2026 12:46:58 +0000

This vampire chocolate Halloween bark is white chocolate covered with gummy vampire teeth and edible red gel for a bloody Halloween treat. It takes three ingredients, about 20 minutes, and every piece gets its own set of fangs.

Vampire Chocolate Halloween Bark with Gummy Teeth and Edible Blood

I used to make this vampire chocolate bark for Halloween parties when my boys were at the age where scary and gross were basically the same thing as fun. I wanted vampire teeth, visible blood, and something they could grab without me having to bake another dessert. I’d serve these right next to my kitty litter cake, which truly is the ultimate gross Halloween dessert. With this bark, white chocolate was the perfect creepy background, and gummy fangs and red decorating gel took care of the rest.

The teeth are obviously the important part. I made sure every piece had its own set because try handing a kid chocolate bark without vampire teeth when everyone else got them. Not happening. I wasn’t going to spend the party explaining why somebody got the sad fangless piece.

It’s only three ingredients, but this bark has a lot of personality. The white chocolate is covered with gummy vampire teeth, with red gel dripping out from underneath them. It’s gross enough for Halloween without being so disgusting that nobody wants to eat it. There’s no baking or candy thermometer involved, either. You’re basically putting vampire teeth and edible blood on melted chocolate, which is about as complicated as this recipe gets.

The Decisions Behind This Recipe

I use white melting chocolate because it’s easier to work with than regular white chocolate chips. It melts smoothly enough to spread across the pan, and the white color makes the gummy vampire teeth and red gel easy to see. White chocolate chips can be weird in the microwave and don’t always melt into something spreadable across a pan. Candy melts or melting wafers are made for this kind of thing and they harden quickly in the fridge.
I spread the chocolate about ¼ inch thick. If it’s too thin, it breaks into tiny shards when you try to cut it. If it’s too thick, it gets awkward to bite into with a gummy mouth sitting on top.
Every piece needs its own set of vampire teeth. Full stop. That means spacing the gummy fangs out while the chocolate is still melted, with enough room around each one to cut the bark later. The pieces don’t need to match in shape. They just need to have teeth.
The red decorating gel goes under the fangs first, then I add a few more drips across the top. I don’t try to make every drip look the same because blood art is not supposed to be precise. The blood should look like it’s coming from the teeth, not like somebody dropped a tube of red gel onto the counter.
Five minutes in the refrigerator is enough to harden the chocolate. Then I cut and break it around the gummy teeth instead of trying to slice directly through them. The portions won’t all be the same size, which doesn’t matter when everyone gets their own vampire teeth.

Ingredients

White melting chocolate – Use white candy melts or melting wafers instead of white chocolate chips. They’re made for melting and will firm up quickly once refrigerated.
Gummy vampire teeth – Look for the soft gummy fangs with white teeth and pink gums. You’ll want 18 sets if you’re making 18 servings. You can usually find them in stores during Halloween season, but ordering online is probably your best option the rest of the year.
Edible red decorating gel – Use the red gel that comes in a squeezable decorating tube, sometimes called writing gel. It makes the blood drips under the fangs. Don’t use liquid food coloring because it won’t drip the same way, and it can make melted chocolate seize.

How to Make Vampire Chocolate Halloween Bark

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

Step One (prepare the pan)
Line a sheet pan with parchment paper so the chocolate comes off easily once it hardens. There’s no reason to grease the parchment or cover the whole pan with chocolate. This is chocolate bark, not a full sheet cake.
Step Two (melt the chocolate)
Put the white melting chocolate in a microwave-safe bowl and microwave it in 30-second intervals, stirring well after each one. It’s not going to look completely melted at first, but stir it before sending it back in. White chocolate can go from fine to scorched in a hurry, and once it burns, it’s game over.
Step Three (add the vampire teeth)
Pour the melted chocolate onto the parchment and spread it into an even slab about ¼ inch thick. Work quickly because you want the gummy teeth in place before the chocolate starts setting. Arrange all 18 sets of fangs across the chocolate, leaving room around each one so you can cut individual pieces later. Remember, everyone needs a mouth.
Step Four (add the vampire blood)
Place the tip of the red decorating gel tube under each set of gummy teeth, squeeze, and pull it away so the gel drips out from under the fangs. Add a few more drips directly on the teeth and across the white chocolate. Don’t make yourself crazy trying to get them identical. Messy is part of the look.
Step Five (chill and cut the bark)
Put the pan in the refrigerator for about 5 minutes, until the chocolate is firm. Use a sharp knife to cut and break the bark into irregular pieces, working around the gummy teeth instead of forcing the knife through them. The pieces won’t all be the same size, but make sure every one has its own vampire fangs.

Recipe Tips

Have the gummy vampire teeth unwrapped and the red decorating gel ready before you melt the chocolate. Once the chocolate is spread out, you need to get the fangs on before it starts setting. This is not the moment to be messing with tiny candy wrappers.
Make sure you buy edible red decorating gel in a squeezable tube, sometimes called writing gel. Liquid food coloring won’t give you blood drips, and mixing it into melted chocolate can make the chocolate seize. Red frosting could work in an emergency, but it won’t have the same creepy drip look.
Don’t force a knife through the gummy teeth when you cut the bark. The candy is chewy, and cutting right through it can pull the fangs off the chocolate. Make another cut next to the teeth and let each mouth keep some dignity.

Storage and Make-Ahead

Store the vampire bark in an airtight container in a cool, dry place for up to 1 week. Put parchment paper between the pieces so the red gel doesn’t end up decorating everything around it.
I’d make this the day before a party or the morning you’re serving it. The chocolate holds up well, but the gummy teeth and decorating gel look best when they haven’t been sitting around for days.
You don’t need to refrigerate the bark after it sets unless your kitchen is warm. If it is, keep it in an airtight container in the refrigerator, then let it sit out for a few minutes before serving. I wouldn’t freeze it because condensation during thawing can leave moisture on the chocolate and gummy teeth.

FAQs

Can I use white chocolate chips instead of melting chocolate?
You can, but they’re more temperamental. White chocolate chips are made to hold together in cookies, so they don’t always melt smoothly enough for bark. White candy melts or melting wafers are the easiest to use.
Where can I find gummy vampire teeth?
Look in the seasonal Halloween candy section at grocery stores, party stores, or online. They may be labeled gummy vampire teeth or gummy fangs. Check the package size before buying so each piece of bark gets a set.
Can I make this without a microwave?
Yes. Melt the white melting chocolate in a heatproof bowl set over a saucepan of barely simmering water. Keep the bottom of the bowl above the water, stir until smooth, and don’t let steam or water get into the chocolate.
Can I double this recipe for a Halloween party?
Yes. Double every ingredient and use two parchment-lined sheet pans instead of making one thick slab of chocolate. Melt and spread the chocolate for one pan at a time so it doesn’t harden before you finish arranging the teeth and adding the blood drips.
Does the red decorating gel harden?
Usually, it stays a little soft or sticky instead of hardening like the chocolate. Different brands can act differently, so use parchment between the pieces and don’t stack them directly on top of each other.

From My Kitchen Notes

Small observations from the margins.

I know when someone is showing teeth and when they’re trying to bite.
I don’t think that everything red is an emergency.
I’ve stopped mistaking a good-looking surface for proof nothing happened underneath.
I know when someone has all their teeth and still can’t tell me the truth.
Some things look sweet until you get close enough to see the blood.
I’ve never been interested in being handed the piece without teeth.
I can make room for a mess without making a home in it.
Blood on the surface doesn’t always mean the wound is new.
Some things need five minutes alone in the refrigerator before anyone gets their hands on them.

Keep Halloween Creepy

Bloody Band-Aid Cookies – Graham crackers, frosting, red gel.
Blood Red Punch – Cranberry-raspberry punch, spider ice cubes.
Mason Jar Graveyard Spooky Cakes – Chocolate cake, cookies, gummy worms.
Ghosts on a Stick – Pears, white chocolate, chocolate chips.

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

Vampire Chocolate Halloween Bark

Vampire Chocolate Halloween Bark is a three-ingredient Halloween candy made with white melting chocolate, gummy vampire teeth, and edible red decorating gel. Each piece has its own set of fangs with blood drips, making it a fun treat for Halloween parties.

Course Candy, Dessert

Cuisine American

Keyword gummy vampire teeth, halloween candy, Halloween chocolate bark, three ingredient Halloween dessert, vampire bark, Vampire Chocolate Halloween Bark, white chocolate bark

Prep Time 15

Cooling Time 5

Total Time 20

Servings pieces

Calories 90kcal

Author Cathy Pollak

Equipment

baking sheet Holds the chocolate while it sets.
parchment paper Keeps the chocolate from sticking to the pan.
offset spatula Spreads the chocolate to an even thickness.
Knife Helps divide the bark around the vampire teeth.
microwave safe bowls For melting the white chocolate.

Ingredients

Instructions

Line a sheet pan with parchment paper.
Place the white melting chocolate in a microwave-safe bowl. Microwave in 30-second intervals, stirring thoroughly between each interval, until the chocolate is completely melted and smooth. Avoid overheating, as white chocolate can scorch.
10 oz (283 g) white melting chocolate
Pour the melted chocolate onto the prepared sheet pan and spread into an even layer about ¼ inch thick. Immediately arrange the gummy vampire teeth across the chocolate while it's still soft, leaving enough space between them for individual servings.
18 gummy vampire teeth
Before the chocolate sets, insert the tip of the red decorating gel tube slightly beneath each gummy tooth. Squeeze the tube while pulling the tip away to create a blood drip beneath the fangs. Repeat with the remaining teeth, then add additional drips across the white chocolate and directly onto the teeth for a bloody Halloween appearance.
1 tube edible red gel
Refrigerate the sheet pan for about 5 minutes, or until the chocolate is completely hardened.
Use a sharp knife to cut and break the chocolate bark into irregular portions, working around the gummy teeth so each piece contains one set of vampire fangs.

Notes

Have the gummy vampire teeth and decorating gel ready before melting the chocolate so you can decorate it before it hardens.
Use white melting wafers or candy melts for the most reliable results. Regular white chocolate chips may not melt or set the same way.
Store in an airtight container in a cool, dry place for up to one week, separating the portions with parchment paper to prevent the decorating gel from transferring. For the best appearance, prepare the bark the day before or the day of serving.
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 Vampire Chocolate Halloween Bark? 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 Vampire Chocolate Halloween Bark appeared first on Noble Pig.

Coffee Rubbed Oven Brisket

Cathy Pollak — Sun, 25 Oct 2026 17:56:14 +0000

This coffee rubbed oven brisket gets its nearly black crust from dark roast coffee, chipotle, and brown sugar, with no smoker required. I cook a whole packer brisket until the flat is ready to slice and the point pulls apart for dinner, sandwiches, tacos, and whatever happens after that.

Coffee Rubbed Oven Brisket with a Dark Coffee and Chipotle Crust

I love the look of a brisket that’s been in the smoker for hours because my brain already connects thedark crust with how good it’s going to taste. But keeping a smoker at a consistent temperature, especially when it’s cold out, isn’t my favorite way to spend an afternoon. I wanted to see how close I could get to that look in my oven, and it turned out the answer involved a lot of coffee, some patience, and a brisket big enough to make me rearrange the refrigerator.

The coffee is what I like the most about this. I use finely ground dark roast coffee beans, not brewed coffee, and mix them with brown sugar, chipotle, smoked paprika, black pepper, garlic powder, and onion powder. After a few hours in the oven, the outside gets really dark and it looks like it spent the day in a smoker. I do use a teaspoon of liquid smoke in the mustard coating, but I’m not going to act like oven brisket tastes like brisket cooked over wood. It’s still delicious, just different.

I use a whole packer brisket instead of buying only the flat because I want both parts. I slice the leaner flat against the grain, while I pull the thicker, fattier point apart and mix it with the cooking juices. I like having both on the platter, and the pulled point is good the next day when a brisket sandwich feels necessary.

This is NOT a dinner-for-tonight-in-an-hour recipe. The seasoned brisket is going to spend the night uncovered in the refrigerator, then most of the next day in a low oven. Once it goes in, there’s very little to do except wait for the crust to form, wrap it when it’s ready, and let the meat get tender.

The Decisions Behind This Recipe

I use a whole packer brisket because I want both the flat and the point. The flat is the leaner, flatter section that slices nicely, while the point is thicker, fattier, and made for pulling apart. I trim off the hard fat and silver skin, but leave about ¼ inch of the softer fat cap because I don’t want to take away the part that helps protect the beef through a long cook.
The dark roast coffee is responsible for most of the crust that turns almost black in the oven. I mix finely ground coffee with brown sugar, chipotle, smoked paprika, black pepper, garlic powder, and onion powder, then let it do its thing in the oven. The coffee adds a roasted, slightly bitter edge that I like with the beef, and the brown sugar keeps it from going too harsh. It does get darker than a normal spice rub, so don’t freak out when it looks almost black. That’s the assignment.
Because we’re cooking this in the oven and not over wood, I cheat a little by stirring a teaspoon of liquid smoke into yellow mustard before the rub goes on. The mustard gives the seasoning something to stick to, and mixing the liquid smoke into it means it gets spread over the brisket instead of showing up in one weird spot. You won’t taste mustard in the finished brisket, and I’m not using enough liquid smoke to make anyone think fire was involved in the making.
The seasoned brisket stays uncovered in the refrigerator overnight so the surface can dry before it goes into the oven. I give it at least eight hours, but it can stay there for up to 24. The salt has time to season the meat, and I’m trying to get the coffee mixture to form a firm crust, not stay damp on the surface of the beef. I know an uncovered eight-pound brisket takes up a lot of refrigerator space. It’s still worth it.
I cook the brisket uncovered first, then wrap it once the crust is dark and dry. Around 165°F is usually when I’m ready to wrap, but I’m really looking at the outside too. If the seasoning still smears or looks wet, it needs more time. Wrapping helps the brisket finish cooking without losing too much moisture, but wrapping too early would soften the crust you’ve just spent hours waiting for.
I use a thermometer to tell me when to start checking, not when to declare the brisket finished. Once the internal temperature gets close to 200°F, I start poking both the flat and point with a probe or thin skewer. If either one still pushes back, I leave it in the oven. I want the probe to slide through with barely any resistance. Brisket never seems to care what time you’ve scheduled dinner for.

Ingredients

Whole packer beef brisket – Look for an 8- to 9-pound brisket with both the flat and point attached. I trim away the hard fat and silver skin, but leave about ¼ inch of the softer fat cap. Don’t buy a small flat and expect it to cook the same way or give you the same amount of meat.
Yellow mustard and liquid smoke – I mix the liquid smoke into ordinary yellow mustard before it goes on the brisket. The mustard helps the rub stick, and the liquid smoke gets spread evenly across the beef instead of concentrating in one spot.
Kosher salt and brown sugar – The salt seasons the brisket while it sits in the refrigerator overnight. I use Diamond Crystal kosher salt, which is less dense than Morton. If you’re using Morton, use the weight in the recipe orreduce the volume so the brisket doesn’t get too salty. Brown sugar keeps the coffee and chipotle from getting too intense and helps with the dark crust. If you’re out, make a batch of my homemade brown sugar.
Finely ground dark roast coffee – Use plain dark roast coffee, finely ground. Don’t brew it first, and don’t use instant or flavored coffee. Vanilla-hazelnut brisket is not the plan.
Black pepper, smoked paprika, chipotle, garlic powder, and onion powder – This is the rest of the rub. The chipotle adds heat, smoked paprika contributes a smoky flavor, and garlic powder and onion powder make sure the coffee isn’t the only thing you taste.

How to Make Coffee Rubbed Oven Brisket

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

Step One (trim the brisket)
Set the brisket on a large cutting board and trim away the silver skin and any thick, hard pieces of exterior fat. Leave about ¼ inch of the softer fat cap to help protect the beef during the long cook. Before the rub goes on, look at the direction of the grain on the flat. It gets harder to find once the crust forms, so I cut a small notch across one corner as a reminder for later. Pat the brisket dry with paper towels.
Step Two (make the coffee rub)
Stir the yellow mustard and liquid smoke together in a small bowl, then spread a thin layer over the top, bottom, and sides of the brisket. In another bowl, mix the salt, brown sugar, coffee, black pepper, smoked paprika, chipotle, garlic powder, and onion powder. Press the rub firmly onto the top, bottom, and sides of the brisket. It’s a big piece of meat. Don’t leave the edges living an unseasoned life.
Step Three (refrigerate overnight)
Set a wire rack inside a roasting pan or large rimmed baking sheet, then put the brisket on top fat side up. Refrigerate it uncovered for at least 8 hours or up to 24 hours. I know it takes up an irritating amount of refrigerator space, but the outside needs time to dry. By the next day, the rub should look darker and feel less tacky than when you first applied it.
Step Four (roast uncovered)
Take the brisket out of the refrigerator about 30 minutes before cooking. Preheat the oven to 275°F and insert an oven-safe probe thermometer into the thickest part of the meat, avoiding any big pockets of fat. Roast uncovered until the internal temperature reaches approximately 165°F, usually 3 to 4 hours. The coffee rub should have formed a very dark crust that stays attached when touched, with rendered fat visible on the surface. It may look almost black. That’s coffee, not a disaster.
Step Five (wrap and finish cooking)
Take the brisket out of the oven and place it on overlapping sheets of heavy-duty foil. Spoon some of the pan juices over the meat, then wrap it tightly so the juices stay inside. Return it to the oven and cook until it reaches around 200–205°F, usually another 2 to 3 hours. Start checking both the flat and point for tenderness when the internal temperature approaches 200°F. If the probe doesn’t slide through both sections with very little resistance, keep cooking. The number gets you close. The tenderness gets you dinner.
Step Six (rest, slice, and pull)
Let the brisket rest, still wrapped, for at least 1 hour before opening it. Be careful when you unwrap it because there will be hot steam and juices waiting to make their escape. Save the juices, then find the seam of fat between the flat and point and separate the two muscles with a sharp knife. Slice the flat against the grain into ¼-inch slices. Pull the point apart with forks or meat claws, discard any big pieces of fat, and mix in some of the reserved juices. Spoon more juices over the sliced brisket and serve with barbecue sauce if you want it.

Recipe Tips

Never assume every brisket will be ready on the same schedule. An 8-pound brisket and a 9-pound brisket can cook differently, and two briskets that weigh the same can still decide to be difficult in completely different ways. Give yourself extra time, especially if you’re cooking for company. It’s better to have brisket finished early and resting than have everyone waiting around for it to finish.
Watch the crust before you wrap it. The coffee rub gets extremely dark, which is correct. What you want is a firm crust that stays attached when you touch it, even if there’s some rendered fat on the surface. If the surface still looks wet or smears easily, leave it uncovered a little longer. It should smell roasted and seasoned, not burned.
Check the flat and point separately once the brisket reaches about 200°F. The point has more fat and may become tender before the flat does. I poke around in both sections with a probe or thin skewer. If the flat still pushes back, it needs more time.
Save the juices that collect inside the foil. I mix some into the pulled point and save the rest for reheating the sliced flat. If there’s a lot of fat floating on top, skim some off first.
Slice the flat against the grain. Even a tender brisket can seem chewy if you cut it the wrong direction. The grain changes between the flat and point, which is one more reason to separate them before serving.

Storage, Freezing and Reheating

Store leftover brisket in an airtight container in the refrigerator for up to 4 days. I keep some of the reserved juices with the meat, especially the sliced flat, because it helps keep it from drying out later.
To reheat brisket, put it in a baking dish with a few spoonfuls of the juices and cover it tightly with foil. Warm it in a 300°F oven until heated through. Leaving it uncovered is how you end up with brisket that’s hot around the edges and sad in the middle.
Brisket freezes well for up to 3 months. If I know I’m freezing some, I leave the flat in larger sections instead of slicing everything before it goes into the freezer. Wrap it tightly, add a little of the cooking juice if you have it, and thaw it in the refrigerator before reheating.
Leftovers are great in sandwiches, brisket tacos, quesadillas, breakfast hash, loaded baked potatoes, grilled cheese, nachos, and macaroni and cheese. I’ve also been known to eat it cold from the refrigerator while deciding what to make for lunch.

FAQs

Does coffee rubbed brisket taste like coffee?
You can taste the roasted flavor in the crust, but it doesn’t taste like someone poured coffee over a roast. The coffee cooks with brown sugar, chipotle, pepper, garlic, and onion, so it becomes part of the whole rub. I wouldn’t leave it out because it’s a major reason this brisket looks and tastes the way it does.
Can I make brisket that looks smoked without a smoker?
You will get a very dark, crusty exterior in the oven, which was the plan. Coffee, chipotle, smoked paprika, and brown sugar all contribute to the color, and the uncovered roasting time lets the surface dry out. It won’t have the smoke flavor or smoke ring of brisket cooked over wood, but the dark coffee crust can look remarkably similar.
Is coffee rubbed brisket spicy?
It has some heat from the chipotle, but I wouldn’t call it extremely spicy. If chipotle makes you pause, use ancho chile powder for a milder brisket. You’ll still get the dark color and roasted flavor from the coffee.
Why does the brisket need to sit uncovered in the refrigerator overnight?
The salt has time to season the beef, and the surface has time to dry out. The dry surface helps the coffee rub form a firm crust in the oven. I wouldn’t skip it.
Should I cook brisket fat side up or down?
I cook it fat side up on a wire rack set inside a roasting pan. The rack keeps the brisket above the juices while the outside roasts. I leave the fat cap facing up, although the rack and the way the brisket cooks matter more than expecting melting fat to soak into the meat.
Why do you wrap brisket at 165°F?
Around 165°F is usually when the crust has set and the brisket is ready to be wrapped. The foil helps it finish cooking without losing too much moisture. If the surface still looks wet or the rub comes off easily, give it more time before wrapping.
What if my brisket reaches 205°F and still isn’t tender?
Keep cooking it. I know it’s annoying, but brisket is done when a probe slides in with very little resistance, not when the thermometer lands on a number you had emotionally prepared for. I know this feeling well. Check both the flat and point, then give it more time if either one still feels firm.
Can I use a brisket flat instead of a whole packer?
You can use the coffee rub on a brisket flat, but you’ll need to reduce the seasoning and watch the cooking time closely. A flat is leaner and dries out more easily, plus you won’t get the fattier point to pull apart for sandwiches.
Can I use decaf coffee in the brisket rub?
Yes. Plain decaffeinated dark roast coffee works just fine. You’re using it for its roasted flavor and dark color, not because anyone needs an 8-pound piece of beef to start making eye contact at 2 a.m. It will be fine.
Can I make this brisket a day ahead?
Yes. Cook it until tender, let it rest, then refrigerate it with the reserved juices. I would keep the flat in a larger piece and slice it after reheating because it stays juicier that way. Reheat the brisket covered in a 300°F oven, then separate the flat and point, slice the flat against the grain, and pull the point apart when you’re ready to serve.

From My Kitchen Notes

Small observations from the margins.

I can always tell the difference between dark and ruined.
I’ve learned not to wrap something up before it’s ready. I’m patient. Mostly.
Some things need a long, quiet night before they’re ready to face the heat.
I don’t confuse resistance with depth anymore.
There is a point where waiting stops being patience and starts being a refusal to see what’s true.
I know better than to call something tender when it’s still resisting me.
The parts that hold the most weight don’t always get served the same way.
I can always keep the good parts without acting like the rest didn’t leave a mark.
I don’t need smoke in the room to know something’s burning.
A dark crust can still hold a very soft center.

More Reasons to Buy the Good Meat

Cocoa Rubbed Steak with Dark Stout Pan Sauce – Cocoa, chili spices, dark stout.
Korean Braised Short Ribs – Gochujang, garlic, ginger, soy sauce.
Oven Braised Short Ribs – Slow-braised beef, tender short ribs.
Chile Colorado Beef – Beef, red chile sauce, slow cooker.
Carne Adovada – Pork shoulder, guajillo, ancho, chipotle.

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

Coffee Rubbed Oven Brisket

Coffee Rubbed Oven Brisket is made with a whole packer brisket seasoned with dark roast coffee, brown sugar, chipotle, and smoked paprika. An overnight dry brine and slow oven roast create a nearly black crust that looks like it came out of a smoker. The flat is sliced, the point is pulled, and both are served with barbecue sauce.

Course Main Course

Cuisine American

Keyword coffee brisket rub, coffee rubbed brisket, coffee rubbed oven brisket, oven baked brisket, pulled brisket, sliced brisket, whole packer brisket

Prep Time 20

Cook Time 7

Dry Brine and Resting 9

Total Time 16 20

Servings

Calories 650kcal

Author Cathy Pollak

Equipment

wire rack with rimmed baking sheet Elevates brisket for even roasting. Catches rendered fat and cooking juices.
18" Heavy Duty Aluminum Foil Wraps brisket to retain moisture.
instant-read thermometer Monitors internal temperature without opening the oven.
Cutting board Provides room for slicing and separating the brisket.
meat shredders Shreds the tender point.
sharp carving knife Slices brisket against the grain.
mixing bowls For mustard mixture and coffee rub.

Ingredients

1 (8-9 lbs / 3.6 - 4.1 kg) whole packer beef brisket including flat and point, trimmed to a ¼-inch (6-mm) fat cap
2 tbsps (30 g) yellow mustard
1 tsp (5 ml) liquid smoke
2 tbsps kosher salt (approximately 18 g Diamond Crystal or 30 g Morton)
2 tbsps (25g) light brown sugar or dark brown sugar
¼ cup (~20 g) finely ground dark roast coffee unbrewed
1 tbsp (7 g) ground black pepper
1 tbsp (7 g) smoked paprika
1 tbsp (7 g) chipotle chile powder
1 tbsp (9 g) garlic powder
1 tbsp (7 g) onion powder

Instructions

Trim away the silver skin and any thick, hard exterior fat from the whole packer brisket, leaving approximately ¼ inch (6 mm) of the softer fat cap intact. Pat the meat dry with paper towels. Identify the direction of the grain on the flat before seasoning, since the dark coffee crust can make it difficult to see after roasting.
1 (8-9 lbs / 3.6 - 4.1 kg) whole packer beef brisket
Stir the yellow mustard and liquid smoke together in a small bowl. Spread a thin, even coating over the top, bottom, and sides of the brisket, making sure the liquid smoke is distributed across the beef.
2 tbsps (30 g) yellow mustard, 1 tsp (5 ml) liquid smoke
Mix the kosher salt, brown sugar, finely ground dark roast coffee, black pepper, smoked paprika, chipotle powder, garlic powder, and onion powder in a bowl. Coat the brisket on all sides, pressing the seasoning firmly onto the surface.
2 tbsps kosher salt, 2 tbsps (25g) light brown sugar, ¼ cup (~20 g) finely ground dark roast coffee, 1 tbsp (7 g) ground black pepper, 1 tbsp (7 g) smoked paprika, 1 tbsp (7 g) chipotle chile powder, 1 tbsp (9 g) garlic powder, 1 tbsp (7 g) onion powder
Place the brisket fat side up on a wire rack set inside a large roasting pan or rimmed baking sheet. Refrigerate uncovered for at least 8 hours or up to 24 hours. The salt will season the beef while the exposed surface gradually dries, helping the coffee rub develop a firmer crust during roasting.
Remove the brisket from the refrigerator approximately 30 minutes before cooking. Preheat the oven to 275°F (135°C). Insert an oven-safe probe thermometer into the thickest portion of the brisket, avoiding large deposits of fat.
Roast uncovered until the internal temperature reaches approximately 165°F (74°C), about 3–4 hours. The coffee rub should have formed a very dark, firmly attached crust, with rendered fat visible on the surface. The exterior may look almost black, which is expected with the coffee and chipotle seasoning.
Remove the brisket from the oven and place it on overlapping sheets of heavy-duty aluminum foil. Spoon some of the accumulated pan juices over the meat, then wrap tightly to enclose the brisket completely.
Return the wrapped brisket to the 275°F (135°C) oven and continue cooking until the internal temperature reaches approximately 200–205°F (93–96°C), usually another 2–3 hours, although larger briskets may require additional time. Begin checking tenderness at 200°F (93°C), testing both the flat and point with a thermometer probe or thin skewer. Continue cooking until the probe passes through the meat with very little resistance, even if the internal temperature exceeds 205°F (96°C).
Remove the brisket from the oven and leave it wrapped for at least 1 hour before cutting. Carefully open the foil, watching for hot steam, and collect the accumulated cooking juices for serving.
Locate the natural seam of fat separating the flat from the point. Follow the seam with a sharp knife to separate the two muscles, trimming away any large deposits of excess fat.
Place the flat on a cutting board and identify the direction of the muscle fibers. Slice against the grain into approximately ¼-inch (6-mm) slices.
Use two forks or meat claws to shred the point, discarding any large deposits of fat. Toss the pulled beef with some of the reserved cooking juices. Spoon additional juices over the sliced flat and serve with BBQ sauce on the side, if desired.

Notes

Use plain, finely ground dark roast coffee. The recipe calls for ground coffee, not brewed coffee, instant coffee, or flavored coffee.
The uncovered refrigerator rest is necessary for the dry brine. Allow at least 8 hours, although the brisket can be seasoned up to 24 hours before cooking.
The cooking times are estimates. Brisket thickness, fat content, starting temperature, and individual oven performance can affect how long it takes. Plan for additional cooking time when serving at a specific hour.
The coffee rub will become extremely dark during roasting. The nearly black crust is expected and doesn't automatically mean the seasoning has burned.
Begin checking tenderness at approximately 200°F (93°C). Both the flat and point should offer very little resistance when tested with a thermometer probe or thin skewer. Some briskets may need to cook beyond 205°F (96°C).
Rest the brisket wrapped for at least 1 hour before separating the flat and point.
Refrigerate leftover brisket in an airtight container for up to 4 days. Reheat covered at 300°F (150°C) with some of the reserved cooking juices until heated through.
Freeze brisket for up to 3 months. Larger portions retain moisture better than thin slices, so freeze in thicker sections when possible.
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 Coffee Rubbed Oven Brisket? 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 Coffee Rubbed Oven Brisket appeared first on Noble Pig.

Brown Butter Chocolate Chip Cookies

Cathy Pollak — Sat, 24 Oct 2026 17:21:28 +0000

These brown butter chocolate chip cookies have golden tops, soft, chewy centers, and melted dark and milk chocolate. Browned butter adds a rich, nutty flavor, while the large portions of dough bake into thick cookies that stay soft as they cool.

Brown Butter Chocolate Chip Cookies with Soft, Chewy Centers

I’ve been baking chocolate chip cookies since I was 10 years old, and I’ve learned how much the smallest changes can affect the finished cookie. For this recipe, I wanted a large cookie with a golden top, a chewy center, and enough chocolate that the browned butter could stand there with a straight face and declare victory.

I spent time testing how the dough was shaped, how long it needed to chill, and what happened when I baked large portions at a higher temperature. The difference between rolling the dough into smooth balls and forming uneven mounds was noticeable enough that I stopped rolling them altogether.

There’s also more going on with the browned butter than melting it in a saucepan until it turns golden. I use an ingredient that changes how much of the butter mixture can toast, and it’s one of the reasons I like the flavor of these cookies so much.

The Decisions Behind This Recipe

Browning dry milk powder with butter adds more toasted milk solids than butter has on its own. Butter already has milk solids, but the dry milk powder increases the amount available to brown, creating more of the nutty, caramel-like flavor. When browning butter, I’m looking for almond-to-pecan color, then I’m getting the butter out of the saucepan right away. Once it’s heading toward walnut brown, it can get bitter, and I refuse to make chocolate chip cookies that have that kind of negativity.
Bread flour is the gateway to the chewiness of these cookies, which becomes really important when you’re making them this large and adding ten ounces of chocolate. I use some all-purpose flour so they don’t turn into construction equipment, and the cornstarch helps keep the centers tender.
I like using dark chocolate chips, milk chocolate chips, and chopped dark chocolate because it’s a nice contrast. The chips keep more of their shape, the chopped chocolate melts into larger areas, and the milk chocolate keeps the dark chocolate from taking itself too seriously. There’s a full ten ounces of chocolate in ten cookies before I press extra chunks into the tops, so there is never any question where it all went.
The teaspoon of molasses is small, but don’t leave it out. There’s already molasses in the brown sugar, obviously, but I wanted slightly more of the caramel-like flavor. It’s not enough to make these taste like gingerbread, and nobody is going to mistake them for molasses cookies.
I tested these cookies as smooth dough balls and as tall, uneven mounds put together by hand. The hand-shaped dough is the look and texture I wanted, with more height and all the different folds of dough and chocolate showing on top. I don’t pack or roll them into perfect balls because a perfect look wasn’t the goal.
These are four-ounce cookies baked at 400°F for about eight minutes, which sounds brief until you see what happens. The hotter oven gives the outside a head start, while the center stays soft enough to finish setting on the baking sheet. I take them out when the tops have lost their shine and the bottoms are starting to brown, not when the centers look completely finished. Then I leave them on the baking sheet until they’re completely cooled because the centers continue setting as the cookies cool. My oven maintains a very accurate temperature, but not every oven does, so watch the cookies closely rather than relying completely on the eight-minute baking time.

Ingredients

Unsalted butter and water – Use unsalted butter so you’re in charge of the salt level. After browning, you’ll weigh the butter and toasted milk solids, then add enough water to reach 220 grams if needed. Some of the butter’s moisture evaporates during browning, and you don’t want the loss changing how the cookies bake.
Dry milk powder – Use regular nonfat dry milk powder, not liquid milk. It browns with the butter, adding extra toasted milk solids that stay in the cookie dough.
Brown sugar and granulated sugar – I use both because brown sugar adds moisture and a molasses flavor, while granulated sugar helps the cookies spread and brown. Light or dark brown sugar is fine, but dark will give you a stronger molasses flavor. If you’re out of brown, make a batch of my homemade brown sugar.
Kosher salt – I use kosher salt in the dough. Salt crystal sizes vary a lot between brands, so don’t automatically sub it one-for-one with table salt.
Bread flour, all-purpose flour, and cornstarch – Bread flour adds to the chewiness, all-purpose flour reduces the proportion of higher-protein flour, and cornstarch helps the centers stay tender. I weigh the flour because large cookies with a short baking time don’t leave room for guessing.
Baking soda – Use baking soda, not baking powder. It helps the cookies brown and spread the way they’re supposed to.
Dark chocolate chips, milk chocolate chips, and a dark chocolate bar – The chips hold on to more of their shape during baking, while the chopped chocolate melts more freely. Use a dark chocolate bar you’d be happy to eat on its own.
Egg and egg yolk – The whole egg helps hold the dough together, while the extra yolk adds richness without another egg white changing the texture.
Vanilla extract and molasses – Vanilla is necessary in a cookie, and the small amount of molasses adds a caramel-like note without tasting like a spice cookie.
Flaky sea salt – Completely optional, but Maldon over a warm cookie makes the chocolate taste even more chocolatey and adds a slight crunch.

How to Make Brown Butter Chocolate Chip Cookies

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

Step One (brown the butter)
Melt the butter in a saucepan over medium heat, then stir in the dry milk powder. Keep scraping the bottom and sides as it cooks because the milk solids are developing the toasted flavor, and they can go from golden brown to bitter in seconds. Once they reach an almond-to-pecan color, immediately pour everything into a heatproof glass bowl. Weigh the browned butter and add enough water to bring it back to 220 grams if it needs it, then let it cool to room temperature before you make the dough.
Step Two (mix the flour and chocolate)
Whisk together the all-purpose flour, bread flour, cornstarch, and baking soda. Stir in the dark chocolate chips, milk chocolate chips, and chopped dark chocolate. I mix the chocolate into the flour first so it’s evenly distributed before everything goes into the butter mixture.
Step Three (make the dough)
Stir both sugars and the kosher salt into the cooled browned butter, then add the whole egg, egg yolk, vanilla, and molasses. Stir vigorously until the mixture thickens slightly and looks more uniform. Fold in the flour and chocolate mixture until no dry flour remains, then stop.
Step Four (shape and chill the dough)
Divide the dough into 10 portions, about 4 ounces each. Use your fingers to loosely form them into tall, uneven mounds instead of rolling them into smooth balls. I tested both, and the hand-shaped dough baked into the cookies I wanted. Cover and refrigerate the portions for at least 2 hours or up to 48 hours. Once they’re chilled, they can go straight from the refrigerator onto the baking sheet.
Step Five (bake the cookies)
Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart because they do spread, even if they’re enormous. Bake for about 8 minutes, until the tops have lost their shine, the raised parts are lightly golden, and the bottoms are beginning to brown. The centers will still look soft. That’s correct. Don’t wait for them to look completely baked before taking them out.
Step Six (finish and cool)
While the cookies are still hot, use something round to bring any uneven sides back into a circle. Press extra dark chocolate chunks into the tops and add flaky sea salt if you want. Leave the cookies on the baking sheet until they’re completely cool. They’re still setting in the middle, and trying to move them too early is how a perfectly good cookie becomes a broken mess.

Recipe Tips

Watch the milk solids when you brown the butter. With the dry milk powder in there, you have more to toast and more to burn. You’re looking for almond-to-pecan brown, then get it out of the hot saucepan quickly.
Let the browned butter cool to room temperature before adding the egg and yolk. You want it cooled but still fluid, not warm enough to make the eggs weird and not cold enough to turn solid again.
Weigh the dough portions if you can. Four ounces is a big cookie, and they all need to be close to the same size when they’re baking for only about eight minutes. A four-ounce cookie and a five-ounce cookie aren’t necessarily going to finish baking at the same time.
Shape the dough before you refrigerate it. Trying to scoop cold cookie dough out of a bowl later is an unnecessary upper-body workout. Once the mounds are chilled, they’re ready to go directly onto the baking sheet.
These cookies are supposed to look soft when they leave the oven. The tops should no longer look shiny, and you want some golden color on the raised parts and bottoms, but the centers will finish setting on the hot pan. Let them stay there until completely cool before you decide anything has gone wrong.

Storage and Freezing

Store the cooled cookies in an airtight container at room temperature for up to 4 days. They’re softest the day they’re baked, but I also like them several hours later, once the chocolate has firmed up again and the centers have had more time to set.
To freeze baked cookies, let them cool completely, then layer them in a freezer-safe container with parchment paper between them. Freeze for up to 3 months for the best texture and thaw at room temperature when you’re ready for one.
You can also freeze the shaped cookie dough. Refrigerate the portions for at least 2 hours first, then transfer the firm dough mounds to a freezer-safe container or bag. Freeze for up to 3 months. I haven’t tested baking these directly from frozen, so I recommend thawing the dough overnight in the refrigerator and baking it chilled, as I did during testing.
To warm a baked cookie, put it in a 300°F oven for 3–5 minutes or microwave it briefly. Be careful with the chocolate because melted chocolate can be hot and has zero concern for the roof of your mouth.

FAQs

Why add dry milk powder when browning butter?
Butter already has milk solids that toast as it browns. The dry milk powder adds more milk solids to work with, which means more nutty, caramel-like brown butter flavor in the cookies.
Can I make these without bread flour?
Yes. You can replace the bread flour with an equal weight of all-purpose flour, but the cookies may be slightly less chewy. They’ll still be very good, obviously.
Can I make smaller cookies?
Yes. I tested 2-ounce portions at the same 400°F oven temperature, and they baked in about 6–7 minutes. Start checking them at 6 minutes because smaller cookies move faster than these four-ounce butter monsters.
Why didn’t my cookies spread very much?
Too much flour can be one reason, which is why I like weighing it. Make sure you added enough water after browning the butter to bring it back to 220 grams, and don’t turn the dough mounds into compact cannonballs. These are supposed to be loosely shaped before they chill.
Can I refrigerate the dough for 48 hours?
Yes. I’ve tested the dough refrigerated for up to 48 hours. Cover the shaped portions well, then bake them straight from the refrigerator when you’re ready.

From My Kitchen Notes

Small observations from the margins.

I know when something has gone far enough and needs to leave the warmth.
I can measure what’s lost without pretending it wasn’t.
I’ve never smoothed myself out to make a better shape for someone else.
Some things need time in the cold before they can hold together properly.
I’ve learned not to keep stirring things that have already had enough.
More sweetness doesn’t fix what was allowed to burn.
Making myself smaller so someone else can bake evenly is never going to happen.

Brown Butter Puts in the Work

Brown Butter Peach Coffee Cake Muffins – Fresh peaches, brown butter, cinnamon streusel, vanilla glaze.
Cabernet Sauvignon Brown Butter Brownies – Red wine, brown butter, fudgy chocolate.
Brown Butter Carrot Bundt Cake – Brown butter, warm spices, cream cheese frosting.
Sweet Potato Bundt Cake with Buttered Rum Caramel Glaze – Roasted sweet potatoes, browned butter, dark rum caramel, toasted pecans.
Banana Pudding Cookies – Fresh banana, soft cookies, brown butter cream cheese frosting.

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Brown Butter Chocolate Chip Cookies

These brown butter chocolate chip cookies have golden tops, soft, chewy centers, and melted dark and milk chocolate. Browned butter adds a rich, nutty flavor, while the large portions of dough bake into thick cookies that stay soft as they cool.

Course Cookie, Dessert

Cuisine American

Keyword brown butter chocolate chip cookies, brown butter cookies, chewy chocolate chip cookies, chocolate chip cookies with bread flour, large chocolate chip cookies, milk powder cookies

Prep Time 20

Cook Time 8

Chilling 2

Total Time 2 28

Servings

Calories 580kcal

Author Cathy Pollak

Equipment

Saucepan (medium). For browning the butter and dry milk powder while allowing enough room to stir and scrape the bottom.
mixing bowls (heatproof). For cooling the browned butter and mixing the cookie dough.
kitchen scale (digital). For weighing the browned butter after cooking and dividing the dough into equal portions.
whisk For distributing the dry ingredients before adding the chocolate.
rubber spatula For mixing the cookie dough without overworking the flour.
2 baking sheet For chilling the portioned dough and baking the cookies.
parchment paper For lining the baking sheets and preventing sticking.
3-inch round cookie cutter Optional, for shaping the cookies immediately after baking.

Ingredients

1 cup (226 g) unsalted butter
2 tbsps (16 g) dry milk powder
⅔ cup (80 g) all-purpose flour
1¾ cups (210 g) bread flour
2 tsps (5 g) cornstarch
1 tsp (5 g) baking soda
3 oz (85 g) dark chocolate chips
4 oz (113 g) milk chocolate chips
3 oz (85 g) dark chocolate bar chopped
¾ cup (160 g) dark brown sugar
½ cup (99 g) granulated sugar
1 tsp (3 g) kosher salt
1 large egg
1 large egg yolk
2 tsps (10 g) vanilla extract
1 tsp (7 g) molasses
additional dark chocolate chunks optional for topping
Maldon flaky sea salt optional for topping

Instructions

Melt the unsalted butter in a medium saucepan over medium heat, then add the dry milk powder and stir continuously, scraping the bottom and sides of the pan to prevent the milk solids from sticking or burning. Continue cooking until the butter is fragrant and the milk solids reach a deep almond-to-pecan color, removing the saucepan from the heat before they darken to a walnut color, which can result in a bitter flavor.
1 cup (226 g) unsalted butter, 2 tbsps (16 g) dry milk powder
Immediately transfer the browned butter, including all the toasted milk solids, to a heatproof glass mixing bowl to stop the browning process. The easiest way to check the weight is to weigh the empty bowl beforehand and record its weight, then subtract that amount from the weight of the bowl containing the browned butter. If the browned butter weighs less than 220 g, add enough water to reach 220 g, then allow it to cool to room temperature before continuing with the cookie dough.
While the browned butter cools, whisk together the all-purpose flour, bread flour, cornstarch, and baking soda in a separate mixing bowl. Add the dark chocolate chips, milk chocolate chips, and chopped dark chocolate, stirring until the chocolate is evenly distributed through the flour mixture.
⅔ cup (80 g) all-purpose flour, 1¾ cups (210 g) bread flour, 2 tsps (5 g) cornstarch, 1 tsp (5 g) baking soda, 3 oz (85 g) dark chocolate chips, 4 oz (113 g) milk chocolate chips, 3 oz (85 g) dark chocolate bar
Add the brown sugar, granulated sugar, and kosher salt to the cooled browned butter, stirring until thoroughly incorporated. Add the whole egg, egg yolk, vanilla extract, and molasses, then stir vigorously until the mixture becomes slightly thicker and more uniform in consistency.
¾ cup (160 g) dark brown sugar, ½ cup (99 g) granulated sugar, 1 tsp (3 g) kosher salt, 1 large egg, 1 large egg yolk, 2 tsps (10 g) vanilla extract, 1 tsp (7 g) molasses
Fold the flour and chocolate mixture into the butter mixture using a spatula, mixing until no dry flour remains and the chocolate is distributed through the dough. Stop mixing once the ingredients are incorporated to avoid developing excess gluten, which can make the cookies tougher.
Divide the cookie dough into 10 equal portions, weighing approximately 4 ounces (113 g) each (weigh your total dough first and divide by 10 for the most accurate measurement). Using your fingers, loosely press each portion into a tall, irregular mound rather than rolling it into a smooth ball or flattening it, allowing the dough to retain its uneven surface as it bakes.
Arrange the portioned cookie dough on a baking sheet or in a covered container and refrigerate for at least 2 hours, or up to 48 hours for additional flavor development. Chilling the dough also allows the flour to absorb moisture and helps control spreading during baking.
Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Arrange the chilled dough mounds several inches apart to allow for spreading, then bake for approximately 8 minutes, until the tops have lost their shine, the bottoms are beginning to brown, and the raised areas of dough are lightly golden. The centers should still appear soft when the cookies are removed from the oven, so avoid extending the baking time until they look completely firm.
Immediately after removing the baking sheet from the oven, use a round cookie cutter slightly larger than each cookie, a spatula, a ramekin to carefully shape any uneven sides into a more circular form. Press additional dark chocolate chunks into the warm tops if desired, then finish with a sprinkling of Maldon flaky sea salt.
additional dark chocolate chunks, Maldon flaky sea salt
Leave the cookies on the baking sheet until completely cooled, allowing the residual heat to continue setting the centers without drying them out in the oven. The cookies will firm as they cool while retaining the soft, chewy texture developed during baking.

Notes

Regular nonfat dry milk powder works well for browning with the butter. Liquid milk can't be substituted because it changes the moisture content.
After browning, the butter and toasted milk solids should weigh 220 g. If the mixture weighs less, add enough water to restore the weight before cooling.
The cookie dough should be portioned before refrigeration. Chill for at least 2 hours or up to 48 hours.
For smaller cookies, divide the dough into approximately 2-ounce (57 g) portions and bake at 400°F (204°C) for 6–7 minutes, using the same visual cues for doneness.
The cookies will appear soft when removed from the oven and need to cool completely on the baking sheet before being moved.
Store cooled cookies in an airtight container at room temperature for up to 4 days or freeze for up to 3 months. Refrigerated, portioned dough can be frozen for up to 3 months and thawed overnight in the refrigerator before baking.
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 Brown Butter Chocolate Chip 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 Brown Butter Chocolate Chip Cookies appeared first on Noble Pig.

Mint Chocolate Poke Cake

Cathy Pollak — Wed, 21 Oct 2026 16:53:04 +0000

This mint chocolate poke cake has warm hot fudge poured into the holes, followed by mint-flavored chocolate fudge pudding and a homemade mint whipped cream topping. I finish it with chopped Andes mints, and I like making it a day ahead so the pudding can soak into the cake and everything gets completely cold.

Mint Chocolate Poke Cake with Hot Fudge and Andes Mints

When I was a kid, I was obsessed with Thrifty mint chocolate chip ice cream. My dad, who also had his own obsession with ice cream, took me there almost every night in the summer for a cone and at other random times during the year. We’d get there at like 8:45 p.m., fifteen minutes before closing, which I think now is the worst possible behavior for employees trying to get out of there to go home. At least we knew exactly what we wanted. I still wouldn’t do it now, though. Anyway, my commitment to the mint chocolate flavor combo started early, so making this mint chocolate poke cake feels like following a thread that’s been there since childhood.

I’m still very much into the flavor, but my ice cream choices have become a lot more wild these days. Mint chocolate is something I now save for cakes, brownies, cookies, and any excuse I can find to put Andes mints on top of something chocolate. There’s still some childhood nostalgia attached to Andes mints for me.

Chocolate and mint will always have a power-couple dynamic. Chocolate is the anchor and mint is the spark, and I think they taste best cold. It’s the collision of fire and ice, which sounds dramatic for a piece of cake, but that’s how I think about it.

The Decisions Behind This Recipe

The hot fudge goes into the holes before anything else because this isn’t a decorative layer sitting on top. The pudding comes later, but the fudge is what gets down into the cake first. When you cut into it, you’re going to find concentrated spots of hot fudge inside the cake, which is part of why I wanted to make it in the first place. I’ve used the holes for different fillings in my Snickers poke cake and German chocolate poke cake, but for this one, I wanted hot fudge down inside the chocolate cake.
I like using instant chocolate fudge pudding instead of regular chocolate pudding because I think the darker chocolate flavor tastes better with the mint whipped cream and keeps the cake from tasting too sweet. The mint extract goes into the pudding, so the whole cake has mint chocolate flavor, not just the top.
Refrigerating the cake after adding the fudge gives it time to cool and firm up before I spread on the pudding. Otherwise, everything starts turning into one big chocolate layer, which is fine, but it wasn’t what I imagined for this cake. I wanted two different chocolate things going, and chilling the hot fudge first was how I got there.
Yes, you could technically serve this cake in 4–5 hours. But when I leave it overnight, the pudding has more time to work its way into the cake, the cake gets moister, and everything is completely cold. I think it tastes better that way.
I finish the cake with homemade mint whipped cream because it’s lighter than frosting and makes sense with all the fudge and pudding. I like waiting until close to serving time to add it so it still looks like freshly whipped cream instead of something that has been through a lot. The chopped Andes mints and extra fudge on top add even more chocolate-mint flavor, which was never going to be subtle anyway. I made sure of that.

Ingredients

Chocolate cake – Start with a prepared 9×13-inch chocolate cake that has cooled completely. A boxed chocolate or devil’s food cake is what I use, but a homemade chocolate cake is fine too. This isn’t the recipe we’re going to prove something by baking from scratch.
Hot fudge sauce – Use jarred hot fudge sauce, not regular chocolate syrup. It needs to be warm enough to pour into the holes, but not so hot that it melts into a mess on top. Once refrigerated, the fudge will firm up.
Instant chocolate fudge pudding and cold whole milk – Make sure you’re using instant pudding, not cook-and-serve. The 3.9-ounce package is the size you need, and cold whole milk helps the instant pudding thicken properly. Don’t use cook-and-serve pudding because it requires heating and won’t work with this method.
Mint extract – You’ll use mint extract in both the pudding and the whipped cream. Don’t automatically substitute peppermint extract, because the flavor is different and can get aggressive very quickly.
Heavy whipping cream and confectioners’ sugar – Use cold heavy cream so it whips up properly. The confectioners’ sugar sweetens the cream and adds stability so the topping doesn’t soften as quickly.
Green food coloring – Completely optional. It doesn’t change the flavor, but I like the pale green whipped cream because it lets everyone know what kind of cake they’re getting into.
Andes mint chocolates – Chop them up for the top of the cake. They add little pieces of mint chocolate in every slice and make the cake look appropriately committed to the assignment.

How to Make Mint Chocolate Poke Cake

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

Step One (bake and cool the chocolate cake)
Prepare your chocolate cake in a 9×13-inch baking dish according to the package directions, including whatever eggs, oil, water, or other ingredients the mix calls for. Let the cake cool completely, at least 1 hour. You don’t want to add the hot fudge while the cake is still warm.
Step Two (poke the holes and add the hot fudge)
Use the handle of a wooden spoon or a large skewer to poke holes all over the cake. I like the wooden spoon because the holes are wide enough to get a good amount of fudge inside. Warm the hot fudge sauce until it’s easy to pour, but not too hot, and save about two tablespoons for the topping if you’d like. Pour the remaining fudge over the cake, aiming for the holes instead of dumping everything into the middle. Use a spatula to spread whatever remains on the surface and encourage more of it into the holes. Some fudge will stay on top, and that’s fine.
Step Three (refrigerate the fudge-filled cake)
Put the cake in the refrigerator uncovered for at least two to three hours. I leave it uncovered during this first refrigeration because covering it too soon can trap condensation and add moisture where I don’t want it. Once the cake is completely cold, you can cover it if you’re refrigerating it longer than three hours.
Step Four (add the mint chocolate pudding)
Whisk the instant chocolate fudge pudding mix with the cold whole milk and mint extract until the mixture is smooth. Have the cake ready before you do this because instant pudding thickens quickly, and you want to spread it while it’s still easy to move. Spread the pudding evenly over the cold cake, getting it into any openings the fudge didn’t fill. Cover the baking dish and refrigerate for at least another two hours. I like leaving it overnight because the pudding has more time to absorb into the cake, and I think the texture is better after a full night in the refrigerator.
Step Five (make the mint whipped cream)
When you’re ready to serve the cake, beat the cold heavy whipping cream with the confectioners’ sugar, mint extract, and a few drops of green food coloring, if you’re using it. I like to put my mixing bowl in the freezer for about 15 minutes beforehand because cold equipment helps the cream whip. Keep beating until stiff peaks stand upright when you lift the beaters. Stop as soon as you reach that stage so the whipped cream doesn’t become grainy.
Step Six (finish and serve the cake)
Spread the mint whipped cream over the chilled cake and scatter the chopped Andes mints across the top. If you saved some hot fudge, drizzle it over everything before cutting. Cut the cake into 12 large slices and serve it straight from the refrigerator. I don’t let this one sit out to warm up because chocolate and mint taste best cold.

Recipe Tips

Don’t cover the cake during that first refrigeration after the hot fudge goes in. The cake needs to cool without condensation collecting under the lid and adding moisture where nobody asked for it. Once it’s cold, you can cover it if it needs more refrigerator time before the pudding.
Use the handle of a wooden spoon if you have one. A skewer makes smaller holes, but I want enough room for the hot fudge to get down into the cake. It’s called a poke cake for a reason.
Spread the pudding as soon as you mix it. Instant pudding thickens quickly, so have the cold cake sitting there ready to go before you start whisking. You want it smooth enough to spread across the top and get into any holes that still have room.
For the whipped cream, use cold heavy cream and chill your mixing bowl for about 15 minutes first. The colder everything is, the easier it is to whip the cream without overdoing it. Once it does, stop mixing before it starts looking grainy.

Storage and Make-Ahead

Keep leftover mint chocolate poke cake covered in the refrigerator for 3–4 days. The whipped cream is at its best the first day, but the cake does stay good for several more days.
This is a great cake to make ahead. You can bake the cake, add the fudge and pudding, then refrigerate it overnight. Add the mint whipped cream, Andes mints, and fudge drizzle shortly before serving so the top still looks fresh.
Serve this cake straight from the refrigerator. There’s no reason to let it come to room temperature first. The cold chocolate, mint, and fudge is the point.

FAQs

Can I use a homemade chocolate cake?
Yes. Any chocolate cake baked in a 9×13-inch pan is fine, as long as it’s completely cooled before you add the fudge.
Can I use regular chocolate pudding instead of chocolate fudge pudding?
Yes. Regular chocolate pudding will make a lighter-colored, somewhat sweeter filling. I like the chocolate fudge pudding because the darker chocolate flavor tastes better with the mint.
Can I use mini chocolate chips instead of Andes mints?
Yes, but you’ll lose some of the mint flavor from the topping. Mini chocolate chips still add chocolate texture and look good scattered over the whipped cream.
Can I adjust the amount of mint extract?
Yes, but do it carefully. Mint extract can go from fresh to toothpaste-flavor very quickly. Start with the amount in the recipe, then taste the pudding or whipped cream before adding more.

From My Kitchen Notes

Small observations from the margins.

I know when something needs to cool down before anything else can reach it.
It has taken me a while to see that not everything that’s full has been filled.
I’ve learned that space is not the same thing as distance.
Lots of things absorb more when they’re given the night.
I can tell when something is only sitting on the surface.
I’ve never confused being cold with being finished.
There’s a difference between covering something and protecting it.
A sweet finish does not change what never made it through.

Chocolate Has a Thing for Mint

Andes Mint-Fudgey Brownies – Fudgy chocolate brownies, Andes mint chocolates.
Chocolate Peppermint Lush – Creamy chocolate and peppermint layers, no baking required.
Peppermint Patty Brownies – Fudgy chocolate brownies, peppermint patties.
Potted Chocolate Mint Puddings – Chocolate mint pudding, cookie dirt, mint seedlings.
Dark Chocolate Peppermint Crackle Cookies – Dark chocolate, peppermint, crackled cookie tops.
Double Chocolate Peppermint Bark – Two kinds of chocolate, peppermint, homemade candy.

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

Mint Chocolate Poke Cake

This Mint Chocolate Poke Cake has hot fudge poured into a chocolate cake, followed by mint chocolate fudge pudding and homemade mint whipped cream. Chopped Andes mints finish the top, and an overnight chill makes the cake even better.

Course Dessert

Cuisine American

Keyword Andes mint cake, chocolate mint poke cake, chocolate pudding poke cake, hot fudge poke cake, make ahead chocolate cake, mint chocolate dessert, mint chocolate poke cake

Prep Time 40

Cook Time 25

Cooling and Chilling 5

Total Time 6 5

Servings

Calories 610kcal

Author Cathy Pollak

Equipment

baking dish 9x13 (23×33 cm). For baking, filling, and serving the cake.
wooden spoon With a rounded handle or large skewer, for making holes in the cake.
microwave safe bowls (small) or saucepan. For warming the hot fudge sauce.
offset spatula For spreading the fudge, pudding, and whipped cream.
whisk For preparing the pudding.
mixing bowls (large and medium). For preparing the instant pudding and whipped cream.
hand mixer or stand mixer. For whipping the cream to stiff peaks.
measuring cups and spoons For measuring the filling and topping ingredients.

Ingredients

Cake:

1 prepared 9×13-inch (23×33 cm) chocolate cake baked according to package directions and cooled for at least 1 hour

Chocolate Mint Filling:

1 jar (12 oz / 340 g) hot fudge sauce warmed until pourable, reserving 2 tablespoons (30 ml) for garnish, optional
1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix
2 cups (480 ml) cold whole milk
¼ tsp (1.25 ml) mint extract

Mint Whipped Cream and Topping:

1⅔ cups (400 ml) cold heavy whipping cream
¾ cup (90 g) confectioners' sugar
¼ tsp (1.25 ml) mint extract
2-3 drops green food coloring optional
½ cup (~85 g) chopped Andes mint chocolates
reserved hot fudge sauce for drizzling, optional

Instructions

Bake the chocolate cake in a 9×13-inch (23×33 cm) baking dish according to the package directions, using the additional ingredients called for on the box. Allow the cake to cool for at least 1 hour before adding the filling.
1 prepared 9×13-inch (23×33 cm) chocolate cake
Use the handle of a wooden spoon or a large skewer to poke holes evenly across the surface of the cooled cake, making sure the holes are wide enough for the hot fudge sauce to enter. Warm the hot fudge sauce until it is pourable but not hot, reserving about 2 tablespoons (30 ml) for garnishing, if desired. Pour the remaining fudge over the cake, directing it into the holes. Use an offset spatula or the back of a spoon to spread any fudge remaining on the surface and encourage it into the openings.
1 jar (12 oz / 340 g) hot fudge sauce
Refrigerate the fudge-filled cake, uncovered, for at least 2 hours, preferably 3 hours, until thoroughly chilled and the fudge has firmed up. Leaving the cake uncovered during this initial refrigeration prevents condensation from collecting beneath a cover and adding excess moisture to the cake. If refrigerating longer than 3 hours, cover the cake once it is cold.
Whisk the instant chocolate fudge pudding mix, cold whole milk, and mint extract together until smooth and beginning to thicken. Immediately spread the pudding evenly over the chilled cake, allowing it to fill any remaining openings. Instant pudding thickens quickly, so spread it as soon as it's mixed. Cover and refrigerate for at least 2 additional hours, or preferably overnight, to allow the pudding to absorb into the cake and the filling to become thoroughly chilled.
1 (3.9 ounces / 110 g) instant chocolate fudge pudding mix, 2 cups (480 ml) cold whole milk, ¼ tsp (1.25 ml) mint extract
Shortly before serving, beat the cold heavy whipping cream, confectioners' sugar, mint extract, and optional green food coloring in a chilled mixing bowl until stiff peaks form. The whipped cream should hold together when the beaters are lifted without becoming grainy.
1⅔ cups (400 ml) cold heavy whipping cream, ¾ cup (90 g) confectioners' sugar, ¼ tsp (1.25 ml) mint extract, 2-3 drops green food coloring
Spread the mint whipped cream evenly over the chilled cake. Sprinkle with chopped Andes mint chocolates and drizzle with the reserved hot fudge sauce, if desired. Slice into 12 large servings and serve cold. Refrigerate any leftovers.
½ cup (~85 g) chopped Andes mint chocolates, reserved hot fudge sauce

Notes

The ingredients needed to prepare the boxed cake mix are not included in the ingredient list. Follow the package directions for the required eggs, oil, water, or other ingredients. A homemade chocolate cake or devil's food cake also works.
Green food coloring is optional and does not affect the mint flavor.
Mini chocolate chips can replace the Andes mints, although they won't add the extra mint flavor.
Milk chocolate instant pudding can replace chocolate fudge pudding, but the filling will be lighter in color and may taste sweeter.
Mint extract varies in strength. Taste the pudding and whipped cream before adding more.
For the best whipped cream, chill the mixing bowl in the freezer for 15 minutes before whipping the cold heavy cream.
The cake is better after an overnight chill. Add the whipped cream and garnishes shortly before serving.
Store leftovers covered in the refrigerator for 3–4 days. The homemade whipped cream is best on the first day and may lose some stiffness during storage.
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 Mint Chocolate Poke Cake? 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 Mint Chocolate Poke Cake appeared first on Noble Pig.

Pumpkin Crisp

Cathy Pollak — Sun, 18 Oct 2026 17:56:51 +0000

This pumpkin crisp has a creamy pumpkin pie filling covered with a buttery oat and pecan topping that bakes golden in a cast-iron skillet. I like it warm, with vanilla ice cream melting into the pumpkin and caramel running wherever it wants.

Pumpkin Crisp with Oat and Pecan Topping

Pumpkin pie is fine and serves its purpose, but I’ve always preferred something with more texture. I like the filling, but I will trade pie crust for a ludicrous amount of oats and pecans. That’s how I make my pumpkin crisp, and being reasonable about topping doesn’t fit my personality. It never has.

I like when the first spoonful has some of everything, but after that, it’s a complete free-for-all. The soft pumpkin, the topping breaking apart and mixing into it, and the vanilla ice cream melting into whatever space it can find. I don’t care about getting a perfect serving out of the skillet because this isn’t one of those desserts that needs careful plating. Put it in a bowl, add more ice cream than necessary, and I’m good.

I’ve always thought of this as my noncommittal pumpkin dessert. It’s good enough for Thanksgiving, but easy enough to make on a regular weeknight when a can of pumpkin and a few pantry ingredients are reason enough.

The Decisions Behind This Recipe

I use evaporated milk in the pumpkin filling because I want it creamy without making it as rich as a pumpkin pie made with heavy cream. It has a concentrated milk flavor I like with pumpkin and spices.
There’s more brown sugar than granulated sugar in the filling because I like molasses flavor with pumpkin and spices. I still use some granulated sugar because I don’t want the filling tasting completely like brown sugar.
Since this is a pumpkin custard under a crisp topping, the two eggs are important. They help the pumpkin filling bake up soft and spoonable instead of sitting on the bottom of the oats like warm pumpkin purée. It’s the pumpkin pie feeling without having to make a crust.
The oat and pecan topping is not an afterthought. I use lots because it really does taste best with a decent amount of oat and pecan clusters. A lighter amount would have me uninterested.
The cold butter is what makes the uneven clusters. Working cold butter into the oats, flour, and sugar creates the crumbly topping. It doesn’t need to look perfect before it goes in the oven.
A 10-inch cast-iron skillet has enough room for the pumpkin filling and the topping without crowding either one. The oats and pecans have enough surface area to brown, and the skillet stays warm. I usually leave it on the counter and let everyone serve themselves.

Ingredients

Pumpkin purée – Use plain canned pumpkin purée, not pumpkin pie filling. The filling gets its sweetness and spices from everything else we’re adding.
Brown sugar and granulated sugar – Both go into the pumpkin filling, and you’ll use brown sugar again in the oat topping. Dark or light brown sugar is fine, but dark has a stronger molasses flavor. If you’re out, make a batch of my homemade brown sugar.
Eggs, evaporated milk, and vanilla extract – These make the pumpkin filling creamy and pie-like. Use unsweetened evaporated milk, not sweetened condensed milk.
Pumpkin pie spice, ground cinnamon, and salt – Pumpkin pie spice and extra cinnamon season the filling, while cinnamon and salt also go into the topping.
Old-fashioned rolled oats and all-purpose flour – Use old-fashioned rolled oats, not quick oats or steel-cut oats. The oats and flour make up most of the dry ingredients in the crisp topping.
Cold unsalted butter – Cube it while it’s still cold, then work it into the oat mixture until you have coarse, uneven clusters.
Chopped pecans – I like pecans in the topping because they add crunch. I’m normally a walnut person, but pecans taste better in this one.

How to Make Pumpkin Crisp

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

Step One (prepare the skillet and pumpkin filling)
Preheat the oven to 350°F and grease a 10-inch cast-iron skillet. In a large bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla, pumpkin pie spice, cinnamon, and salt until it’s smooth and you can’t see any streaks of egg. Pour the filling into the skillet. It’ll look loose at this point, which is normal. The eggs will help it set into a pumpkin custard as it bakes.
Step Two (make the oat and pecan topping)
In another bowl, stir together the oats, flour, brown sugar, cinnamon, and salt. Add the cold butter and work it into the dry ingredients with a pastry cutter or fork until you have uneven, crumbly clusters. Stop while the clusters are still different sizes. They don’t need to look perfectly uniform. Stir in the chopped pecans.
Step Three (cover the pumpkin filling)
Scatter the oat and pecan mixture over the pumpkin filling until it’s covered. Don’t press it down. I want the oats and pecans sitting up on top where they can brown in the oven, not sinking into the pumpkin and losing their reason for being here.
Step Four (bake the pumpkin crisp)
Bake for 40–45 minutes, until the topping is golden and the pumpkin filling is mostly set. Give the skillet a nudge. The center should have a slight jiggle, but it shouldn’t look liquid. If the topping starts getting too dark before the pumpkin is ready, loosely lay a piece of foil over the skillet and let it finish.
Step Five (let it rest and serve)
Let the pumpkin crisp rest for 10–15 minutes before serving. I know you want to go directly into the skillet with a spoon, but give the pumpkin a few minutes to firm up. Serve it warm in bowls with vanilla ice cream, whipped cream, caramel, or all three, which is what I choose.

Recipe Tips

The pumpkin filling is finished when the center has a slight jiggle, not when the skillet has gone completely still. You don’t want it looking liquid, obviously, but this is a custard under the topping. It firms up more while it rests.
The topping and filling don’t always finish at the exact same moment. If the oats and pecans are getting darker than you’d like while the center still needs time, loosely cover the skillet with foil. Don’t press the foil into the topping and ruin it.
Give the pumpkin crisp 10–15 minutes to rest before serving. It’ll still be warm, but you want pumpkin custard and topping in your bowl instead of a small landslide.

Storage and Reheating

Cover leftover pumpkin crisp and refrigerate it for up to 4 days. The oat topping will soften some in the refrigerator, but that’s normal.
For an individual serving, the microwave is the fastest way to warm it up. If you’re reheating more than a bowlful, put it in a 325°F oven until warmed through. Loosely cover the skillet or baking dish with foil if the topping is already as brown as you want it.
I don’t recommend freezing this one. The pumpkin custard can release moisture after thawing, and the topping isn’t going to come back with the same texture. Make it, eat it warm, then enjoy the leftovers for a few days.

FAQs

Can I make pumpkin crisp without a cast-iron skillet?
Yes. Use a similarly sized oven-safe baking dish. A different material or shape can affect the baking time, so start checking the center around the 40-minute mark rather than assuming it’ll bake the same way.
Can I make pumpkin crisp ahead of time?
Yes. You can bake it earlier in the day, let it cool briefly, refrigerate it within two hours, then reheat before serving. I wouldn’t assemble it far ahead and let it sit unbaked because the topping can start absorbing moisture from the filling.
Can I leave out the pecans?
Yes. The oat topping will still bake up nicely without them. Leave them out if nuts aren’t your thing.
Is pumpkin crisp the same as pumpkin dump cake?
No. My pumpkin dump cake uses dry cake mix and butter for the topping. This pumpkin crisp has a homemade oat and pecan topping instead. Similar fall energy, completely different dessert.
Can I use fresh pumpkin instead of canned pumpkin purée?
You can, as long as it’s cooked, puréed smooth, and not overly watery. Canned pumpkin is just more consistent. If homemade purée has a lot of extra moisture, the filling will end up softer than you might want.

From My Kitchen Notes

Small observations from the margins.

I know the difference between being covered and being chosen.
I don’t need something to stay perfectly still before I know it’s done.
I’ve learned not to press down on what deserves room to become itself.
A little sweetness doesn’t make up for what isn’t there.
I can let something soften without letting it fall apart.
A crumbly surface is not the same as real texture.
I’m aware when something has gone cold, even under a beautiful topping.
I’ve never needed a perfect slice to know what I’m being served.
I don’t call something comforting just because it’s familiar.

Other Uses for a Can of Pumpkin

Pumpkin Tiramisu – Pumpkin mascarpone, espresso-soaked ladyfingers, cocoa.
Pumpkin Brown Sugar Crunch Ice Cream – Buttermilk pumpkin custard, dark brown sugar, warm spices.
Pumpkin Chai Pots de Crème – Pumpkin custard, chai spices, pumpkin seed brittle.
No Bake Pumpkin Icebox Cake – Pumpkin cream, gingersnap cookies, whipped topping.
Pumpkin Cheesecake Dip – Cream cheese, pumpkin purée, whipped topping.

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

Pumpkin Crisp

This Pumpkin Crisp has a creamy, spiced pumpkin custard filling and a buttery oat and pecan topping baked golden brown in a cast-iron skillet. Serve it warm with vanilla ice cream, whipped cream, or caramel sauce.

Course Dessert

Cuisine American

Keyword canned pumpkin recipes, cast iron pumpkin crisp, easy pumpkin dessert for fall, fall dessert, pumpkin crisp, pumpkin crisp recipe, pumpkin pecan crisp, pumpkin pie crisp

Prep Time 15

Cook Time 45

Resting 15

Total Time 1 15

Servings

Calories 450kcal

Author Cathy Pollak

Equipment

cast iron skillet 10" (25 cm) For baking the pumpkin filling and oat topping.
mixing bowls (large and medium) For whisking the pumpkin custard and preparing the oat and pecan topping.
whisk For mixing the pumpkin filling until smooth.
pastry cutter or fork. For incorporating cold butter into the topping.
measuring cups and spoons For measuring the ingredients.

Ingredients

cooking spray

Pumpkin Filling:

1 (15-oz / 425 g) can pumpkin purée
½ cup (107 g) packed dark brown sugar or light brown sugar
¼ cup (50 g) granulated sugar
2 large eggs
1 cup (240 ml) evaporated milk
1 tsp (5 ml) vanilla extract
1½ tsps (3 g) pumpkin pie spice
½ tsp (1.3 g) ground cinnamon
¼ tsp (1.5 g) table salt

Oat and Pecan Crisp Topping:

1 cup (90 g) old-fashioned rolled oats
¾ cup (90 g) all-purpose flour
¾ cup (160 g) packed dark brown sugar or light brown sugar
1 tsp (2.6 g) ground cinnamon
pinch of salt
½ cup (113 g) cold unsalted butter cubed
½ cup (55 g) chopped pecans

Optional For Serving:

Instructions

Preheat the oven to 350°F (175°C). Lightly grease a 10-inch (25 cm) cast-iron skillet with butter or nonstick cooking spray.
cooking spray
In a large mixing bowl, whisk together the pumpkin purée, brown sugar, granulated sugar, eggs, evaporated milk, vanilla extract, pumpkin pie spice, cinnamon, and salt until smooth and evenly incorporated, with no visible streaks of egg.
1 (15-oz / 425 g) can pumpkin purée, ½ cup (107 g) packed dark brown sugar, ¼ cup (50 g) granulated sugar, 2 large eggs, 1 cup (240 ml) evaporated milk, 1 tsp (5 ml) vanilla extract, 1½ tsps (3 g) pumpkin pie spice, ½ tsp (1.3 g) ground cinnamon, ¼ tsp (1.5 g) table salt
Pour the pumpkin mixture into the prepared skillet and spread evenly.
In a separate bowl, stir together the old-fashioned oats, all-purpose flour, brown sugar, cinnamon, and salt. Add the cold, cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture forms coarse, irregular clusters with no large chunks of butter remaining.
1 cup (90 g) old-fashioned rolled oats, ¾ cup (90 g) all-purpose flour, ¾ cup (160 g) packed dark brown sugar, 1 tsp (2.6 g) ground cinnamon, pinch of salt, ½ cup (113 g) cold unsalted butter
Stir the chopped pecans into the oat mixture until evenly distributed. Scatter the topping over the pumpkin filling, covering the surface without pressing it into the filling.
½ cup (55 g) chopped pecans
Bake for 40–45 minutes, or until the oat and pecan topping is golden brown and the pumpkin filling is mostly set. The center should have a slight jiggle when the skillet is moved, but it should not appear liquid. If the topping begins browning too quickly before the filling is ready, loosely cover the skillet with aluminum foil.
Remove the skillet from the oven and let the pumpkin crisp rest for 10–15 minutes. The custard filling will continue to firm as it coolls, making it easier to spoon into serving bowls. Serve warm with vanilla ice cream or whipped cream, if desired.
vanilla ice cream, whipped cream

Notes

Use 100% pure pumpkin purée, not pumpkin pie filling.
Homemade pumpkin purée can be substituted if it is smooth and excess moisture has been removed.
The pumpkin filling should have a slight jiggle in the center when removed from the oven. It will continue to firm during the resting period.
If the topping browns before the pumpkin filling is ready, loosely cover the skillet with aluminum foil.
A similarly sized baking dish can be used in place of cast iron, although baking time may vary.
Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm larger portions in a 325°F (165°C) oven until heated through.
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 Pumpkin Crisp? 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 Pumpkin Crisp appeared first on Noble Pig.

Italian Fig Cookies (Cuccidati)

Cathy Pollak — Sat, 17 Oct 2026 18:49:41 +0000

These Italian fig cookies are filled with dried figs, dates, golden raisins, walnuts, orange, and sweet Marsala, all wrapped in a tender, buttery dough. Known as cuccidati, they’re dipped in vanilla glaze and covered with colorful nonpareils. They’re a favorite for Christmas cookie trays.

Italian Fig Cookies with Dried Fruit and Walnuts

I didn’t grow up eating Italian fig cookies, and I don’t remember knowing they existed until I started noticing them in Italian bakeries, sometimes in New York and especially in Boston. Funny, I don’t even recall seeing them in Sicily, but I was never there during the holidays.

The flavors inside these cookies are familiar things I grew up eating, and is what initially piqued my interest. I’ve always gravitated towards things like poppy seed breads, figs, dates, raisins, and walnuts. All the dense, nutty, dried-fruit flavors are completely normal food to me. It’s probably why I also love fruitcake, which seems to trigger everyone. Fresh figs, dried figs, something with figs baked into it. I’ve never need any extra convincing once figs are involved.

Once I came across cuccidati, I started looking for them and eventually decided to learn how to make them. They have a lot going on in the middle, which is why I love them. they’re full of figs, dates, golden raisins, walnuts, orange, cinnamon, nutmeg, sweet Marsala, and enough honey and marmalade to hold them together. The filling isn’t smooth like a Fig Newton, thank gawd, and it isn’t trying to be. You can taste the walnuts and see the fig seeds, which is what I like.

These cookies take some time, but they’re not difficult. I like making the dough and fig filling one day, then rolling, filling, baking, glazing, and adding the rainbow nonpareils the next. I also make mine big-heartedly filled because that’s part of my personality. I will not be wrapping a tiny layer of fig paste in pastry. Food, life, and especially cookies are about abundance. With these Italian fig cookies, I want thin pastry, lots of filling, and vanilla glaze and sprinkles over the top. There was never any other way.

The Decisions Behind This Recipe

I make these Italian fig cookies over two days because there’s dough to make, filling to process, cookies to roll and shape, then baking, glazing, and sprinkling. It’s not hard, but I like making them a lot more when I don’t try to cram every part into one afternoon. I make the dough and filling the day before, then refrigerate them separately overnight. They’re both easier to handle cold, and the filling can even be made up to a week ahead if I’m deep in Christmas-cookie mode.
Cold butter is the gateway to the correct pastry texture. I cut it into the flour in the food processor before adding the eggs, milk, vanilla, and orange zest. The finished dough is tender and buttery, not soft and cakey like the outside of a Fig Newton. I’ve never been a fan of Fig Newtons. These are closer to a Pop-Tart in the pastry department, although the filling is a completely different thing.
The fig filling needs to be moist enough to press into a log without crumbling, but not loose enough to spread all over the dough when trying to wrap it up. The figs, dates, golden raisins, walnuts, marmalade, honey, and Marsala get processed into a sticky mixture that holds together when you press it. That’s the texture you’re looking for.
I roll the dough to about ⅛ inch because I want more filling than pastry in each cookie. The dough should be thin enough that the dried fruit and walnut filling is the main thing you taste, but strong enough to fold over it without tearing. The cut-open cookies in the photos are the goal.
I divide the dough into four portions before refrigerating it so I can take out only what I’m ready to roll. I can roll and fill one piece while the other three stay cold in the fridge. Trying to work with all the dough at once means the last part gets soft and sticky. It’s too much drama. Don’t do it.
The tops of these cookies should still look pale when they’re finished baking, even though the bottoms and sides have taken on some color. If you wait for the tops to brown, the pastry will be dry, and that’s the opposite of what I want. These cookies have a dense, moist filling already. The dough needs to stay tender enough to hold up its end of the bargain.

Ingredients

All-purpose flour, granulated sugar, baking powder, and salt – These make the pastry dough that wraps around the filling. It needs to be tender when baked but strong enough to roll thin and fold around the filling without tearing.
Cold unsalted butter – Keep the butter cold and cut it into cubes before adding it to the food processor. Cutting cold butter into the flour helps give the pastry its tender texture.
Eggs, whole milk, and vanilla extract – These bring the dough together and give it enough flexibility to roll around the fig filling. You’ll also use milk and vanilla again in the glaze.
Fresh orange zest – Orange zest goes into both the dough and the fig filling, so the orange flavor doesn’t vanish into the dried fruit, nuts, and glaze.
Dried figs, pitted dates, and golden raisins – This is the fruit base of the filling. Remove the hard stems from the figs, and look for dried fruit that feels soft and pliable.
Walnuts – I use lots because they’re my favorite, and I like seeing and tasting them in the filling. They also keep the filling from becoming one solid mass of fruit paste.
Orange marmalade, honey, and sweet Marsala wine – These add orange flavor, sweetness, moisture, and enough stickiness to hold the filling together. Dark rum or brandy can be used in place of Marsala, or use orange juice if you’d rather leave out the alcohol.
Ground cinnamon and nutmeg – The cinnamon is doing a lot, with nutmeg only in the background.
Confectioners’ sugar – This becomes the white vanilla glaze that gets dipped over the cooled cookies.
Rainbow nonpareils – Add these while the glaze is still wet so they stay on the cookies. Italian fig cookies without colorful sprinkles look unfinished to me.

How to Make Italian Fig Cookies (Cuccidati)

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

Step One (make the pastry dough)
Add the flour, sugar, baking powder, and salt to a food processor, then pulse a few times to mix everything together. Add the cold, cubed butter and pulse until it looks like coarse crumbs. Add the eggs, milk, vanilla, and orange zest, then pulse until the dough begins to gather together. Stop processing as soon as it does. Transfer the dough to a lightly floured surface, divide it into four equal portions, and shape each into a disk. Wrap them separately and refrigerate for at least 1 hour, preferably overnight.
Step Two (prepare the fig filling)
Remove the hard stems from the dried figs, then add the figs, dates, golden raisins, and walnuts to the food processor. Pulse until everything is finely chopped, then add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the mixture becomes a thick, sticky paste that holds together when pressed, with some of the chopped fruit and walnuts still visible. It should be cohesive enough to shape into a log without crumbling, but not so wet that it spreads when you wrap the dough around it. If it’s too dry to shape, add another teaspoon of Marsala and pulse again. Refrigerate the filling until you’re ready to use it. You can make it up to a week ahead.
Step Three (roll and fill the dough)
Preheat the oven to 350°F and line two large baking sheets with parchment paper. Take one dough disk from the refrigerator and roll it on a lightly floured surface into a long rectangle about ⅛ inch thick, leaving the other disks chilled. Shape one-quarter of the fig filling into a log and place it lengthwise down the center of the dough. I want enough dough to wrap around the filling, but not so much that it’s a pastry tube with a vague fig suggestion inside. We want abundance.
Step Four (shape and cut the cookies)
Fold one long side of the dough over the filling, then fold the other side over it so the dough overlaps slightly. Press the seam closed, using a dab of water if needed. Turn the log seam-side down and lightly press the top and sides to even out its shape. Cut crosswise into 1-inch cookies and arrange them on the prepared baking sheets about an inch apart. Repeat with the remaining dough and filling. If the dough becomes too soft to handle, refrigerate it for a few minutes before continuing.
Step Five (bake and cool the cookies)
Bake for 12–15 minutes, until the cookies are set and the bottoms and sides are lightly golden. The tops should still look pale. Let the cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely. Glazing warm cookies will make the icing thin out and slide off.
Step Six (glaze and decorate)
Whisk the confectioners’ sugar, milk, and vanilla until smooth. The glaze should coat the tops of the cookies without being so thick that you have to spread it with a knife. If needed, add more milk ½ teaspoon at a time. Dip the top of each cooled cookie into the glaze, let the excess drip off, and immediately add rainbow nonpareils. Leave the cookies on the wire rack until the glaze has dried completely before storing or freezing them.

Recipe Tips

If your dried figs feel hard or unusually dry, soak them in hot water for about 15 minutes before processing. Drain and pat them dry well before adding them to the food processor. You want softened fruit, not extra water making the filling runny.
If the dough gets warm and sticky while you’re rolling or folding it, put it back in the fridge for a few minutes. Adding more flour might seem like the answer, but too much can leave you with dry pastry. I’d wait a few minutes instead of adding flour to a dough that doesn’t need it.

Storage, Freezing, and Make-Ahead

Once the glaze has completely set, store the cookies in an airtight container in a cool spot at room temperature for up to 5 days. The pastry softens as moisture from the filling makes its way into it, which is normal, and I like them even better after a day or two. I don’t refrigerate the finished cookies because the cold makes the pastry firmer than I want it.
These freeze well, even after glazing and sprinkling. Let the glaze dry completely, then arrange the cookies in a freezer-safe airtight container with parchment paper between the layers. Freeze for up to 3 months and thaw them in the container at room temperature.
The fig filling can be made up to a week ahead and stored covered in the refrigerator. I usually make the dough the day before baking, wrap the four disks separately, and refrigerate them overnight. The next day, all I have to do is roll, fill, shape, bake, glaze, and make a huge mess of rainbow sprinkles.

FAQs

What are cuccidati?
Cuccidati are traditional Sicilian fig-filled cookies often made around Christmas. They’re filled with dried fruit, nuts, and spices, wrapped in pastry, and usually finished with white icing and colorful sprinkles. The ingredients do vary from family to family, especially the fruit, nuts, and flavorings.
Are Italian fig cookies the same as Fig Newtons?
No! I understand the comparison because both have figs enclosed in dough, but they’re totally different cookies. Fig Newtons have a soft, cakey outside and smooth fig filling, while cuccidati have buttery pastry wrapped around chopped dried fruit and walnuts, usually finished with glaze and sprinkles.
Can I make Italian fig cookies without alcohol?
Yes. Replace the sweet Marsala with an equal amount of orange juice. The filling won’t have the Marsala flavor, but the orange juice gives it the moisture it needs.
Can I use different nuts or dried fruit?
Pecans can replace the walnuts, and you can experiment with different dried fruit. Keep the total amount about the same because changing the fruit can affect the sweetness and moisture of the filling. Check how well it holds together before adding more Marsala or orange juice.
Why did my Italian fig cookies crack while baking?
The dough may have been too cold when you folded it, rolled too thin, or filled with more fruit than it could hold. A seam that wasn’t sealed well can also open during baking. Chilled dough is easier to roll and shape because it doesn’t stick as much, but it still needs to be flexible enough to fold around the filling. If it cracks when you try to fold it, leave it at room temperature for a minute or two until it bends without splitting. If it becomes soft and sticky, return it to the refrigerator for a few minutes.

From My Kitchen Notes

Small observations from the margins.

I know what needs more time in the cold before I can work with it.
I’m not one to confuse something soft with something that’s given up.
The outside doesn’t always tell me everything about what’s in the middle.
I know how much room to leave for what I want most.
Being sealed isn’t the same as being hidden.
I don’t have to make myself smaller to be easier to handle.
I know something doesn’t have to burn to prove it’s finished.

There’s More Room in the Cookie Tin

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

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Italian Fig Cookies (Cuccidati)

These Italian Fig Cookies (Cuccidati) have a tender, buttery orange-scented pastry wrapped around a moist filling of dried figs, dates, golden raisins, walnuts, and sweet Marsala. Each cookie is dipped in vanilla glaze and finished with rainbow nonpareils. They are a traditional Sicilian Christmas cookie that's worth preparing over two days.

Course Dessert

Cuisine Italian, Sicilian

Keyword Italian Christmas cookies with figs, Italian cookies with figs, Italian fig Christmas cookies, Italian fig cookies, Italian fig cookies cuccidati, Italian fig filled cookies, Sicilian fig cookies

Prep Time 1 15

Cook Time 15

Chilling, Cooling and Glazing: 1 45

Total Time 3 15

Servings to 50 cookies

Calories 151kcal

Author Cathy Pollak

Equipment

food processor For preparing the cold-butter pastry dough and processing the dried fruit and walnut filling.
measuring cups and spoons For measuring the pastry, filling, and glaze ingredients.
microplane grater or fine grater. For finely grating the orange zest.
rolling pin For rolling the chilled pastry to approximately ⅛ inch (3 mm).
2 baking sheet For baking the cookies in batches.
parchment paper Prevents sticking and makes cleanup easier.
Knife or bench scraper. For cutting the filled pastry logs into individual cookies.
whisk and small bowl. For preparing the vanilla glaze.
cooling rack For cooling the cookies and allowing the glaze to set.

Ingredients

Dough:

2½ cups (313 g) all-purpose flour
⅓ cup (67 g) granulated sugar
1 tsp (4 g) baking powder
½ tsp (3 g) table salt
½ cup (113 g) unsalted butter cold and cut into cubes
2 large eggs
¼ cup (60 ml) whole milk
1 tsp (5 ml) vanilla extract
1 tsp finely grated orange zest

Fig Filling:

2 cups (283 g) dried figs hard stems removed
½ cup (~80 g) pitted dates
½ cup (~75 g) golden raisins
1 cup (~117 g) walnuts
¼ cup (80 g) orange marmalade
2 tbsps (42 g) honey
2 tbsps (30 ml) sweet Marsala wine (Marsala Dolce)
finely grated orange zest of 1 medium orange
1 tsp (2.5 g) ground cinnamon
¼ tsp (0.25 g) ground nutmeg
⅛ tsp (0.25 g) table salt

Glaze:

1 cup (120 g) confectioners' sugar
1 tbsp (15 ml) whole milk plus more as needed
½ tsp (2.5 ml) vanilla extract
rainbow nonpareils for decorating

Instructions

Combine the flour, granulated sugar, baking powder, and salt in a food processor. Pulse briefly to distribute the dry ingredients. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs.
2½ cups (313 g) all-purpose flour, ⅓ cup (67 g) granulated sugar, 1 tsp (4 g) baking powder, ½ tsp (3 g) table salt, ½ cup (113 g) unsalted butter
Add the eggs, milk, vanilla extract, and orange zest. Pulse until the dough begins to come together, being careful not to overprocess. Transfer to a lightly floured surface and form into a ball. Divide into four equal portions, flatten each into a disk, and wrap individually. Refrigerate for at least 1 hour, or overnight, until firm enough to roll.
2 large eggs, ¼ cup (60 ml) whole milk, 1 tsp (5 ml) vanilla extract, 1 tsp finely grated orange zest
Remove and discard any hard stems from the dried figs. Place the figs, dates, golden raisins, and walnuts in a food processor and pulse until finely chopped.
2 cups (283 g) dried figs, ½ cup (~80 g) pitted dates, ½ cup (~75 g) golden raisins, 1 cup (~117 g) walnuts
Add the orange marmalade, honey, sweet Marsala, orange zest, cinnamon, nutmeg, and salt. Process until the ingredients form a thick, sticky filling that holds together when pressed. The mixture should be moist but firm enough to shape into a log. Cover and refrigerate until ready to use. The filling can be prepared up to one week in advance.
¼ cup (80 g) orange marmalade, 2 tbsps (42 g) honey, 2 tbsps (30 ml) sweet Marsala wine , finely grated orange zest, 1 tsp (2.5 g) ground cinnamon, ¼ tsp (0.25 g) ground nutmeg, ⅛ tsp (0.25 g) table salt
Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
Working with one portion of chilled dough at a time, roll it on a lightly floured surface into a long rectangle approximately ⅛ inch (3 mm) thick. Keep the remaining dough refrigerated while shaping the cookies.
Place one-quarter of the fig filling lengthwise down the center of the rectangle, forming an even strip. Shape the filling into a compact log, leaving enough dough on either side to enclose it completely.
Fold one long side of the dough over the filling, then fold the opposite side over it, slightly overlapping the dough. Press along the seam to seal. If necessary, lightly moisten one edge with water to help the dough adhere.
Turn the filled log seam-side down and lightly press along the top and sides to create an even shape. Cut crosswise into approximately 1-inch (2.5 cm) cookies and arrange on the prepared baking sheets, leaving about 1 inch (2.5 cm) between each cookie. Repeat with the remaining dough and fig filling.
Bake for 12–15 minutes, or until the pastry is set and the bottoms and sides are beginning to turn lightly golden. The tops should remain pale. Avoid overbaking, which can dry out the pastry.
Allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely before glazing.
Whisk together the confectioners' sugar, 1 tablespoon (15 ml) milk, and vanilla extract until smooth. If needed, add additional milk ½ teaspoon (2.5 ml) at a time until the glaze is thick enough to coat the cookies but fluid enough for dipping.
1 cup (120 g) confectioners' sugar, 1 tbsp (15 ml) whole milk, ½ tsp (2.5 ml) vanilla extract
Dip the tops of the cooled Italian fig cookies into the vanilla glaze, allowing the excess to drip off. Immediately decorate with rainbow nonpareils while the glaze is still wet.
rainbow nonpareils
Return the glazed cookies to the wire rack and allow the glaze to set completely before serving or storing.

Notes

Prepare the dough and filling 24 hours ahead and refrigerate separately. Both are easier to handle when chilled. The filling can be made up to one week ahead.
If dried figs are too firm, soak in hot water for 15 minutes. Drain and pat dry before processing.
If the filling is crumbly, add Marsala 1 teaspoon at a time until it holds together.
Substitute dark rum or brandy for the Marsala, or use orange juice for an alcohol-free option.
If the dough becomes too soft while shaping, refrigerate until firm enough to handle.
Add extra milk to the glaze ½ teaspoon at a time to maintain a thick, dippable consistency.
Store cookies in an airtight container at room temperature for up to 5 days. The pastry will soften slightly over time.
Fully glazed cookies can be frozen in an airtight container with parchment between the layers for up to 3 months. Thaw at room temperature.
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 Italian Fig 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 Italian Fig Cookies (Cuccidati) appeared first on 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.

Slow Cooker Mississippi Pork Roast

Cathy Pollak — Thu, 15 Oct 2026 12:01:52 +0000

This slow cooker Mississippi pork roast is made with pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. It takes about ten minutes to prep before spending the afternoon in the slow cooker, where it cooks until it’s tender enough to shred, with enough seasoned juices for mashed potatoes.

Mississippi Pork Roast with Pork Loin and Onion Soup Mix

Mississippi pot roast is usually made with beef, but I also like making mine with pork. I’ll use a boneless pork loin instead of pork shoulder, and dry onion soup mix instead of the usual au jus packet. The ranch seasoning, butter, and pepperoncini are still part of my recipe because without them, it wouldn’t taste like Mississippi roast.

I always sear the pork before it goes into the slow cooker because that’s the only chance it gets to brown before hanging out under a lid. Once it’s cooked enough, the pork is easy to shred and stir back into the seasoned juices. Lean pork needs the extra moisture, and there’s lots of flavor in there too.

I serve this pork roast over a mountain of my Instant Pot mashed potatoes with some of the softened pepperoncini peppers. If there are leftovers, they’re great for sandwiches, tacos, or another dinner later in the week.

The Decisions Behind This Recipe

I use boneless pork loin for this Mississippi pork roast because it’s leaner than pork shoulder. That means I’m not dealing with a layer of rendered fat floating on top of the cooking juices. It does need the cooking juices because it doesn’t have all the fat of pork shoulder, but once it’s tender enough to shred, I stir it right back into them. That’s how I keep it from feeling dry.
A lot of Mississippi pot roast recipes use an au jus packet, but I like dry onion soup mix with the ranch seasoning. The onion flavor is good with the pork and the juices at the bottom of the slow cooker. Those juices are in no way an afterthought. They’re the reason I serve this pork roast over a mountain of mashed potatoes.
I always sear the pork before it goes into the slow cooker. Yeah, it adds another skillet to wash, but the slow cooker is never going to give you that browned exterior on its own. A few minutes in a hot skillet adds color to the pork and flavor before it goes incognito for the rest of the day.
The pepperoncini peppers are a standard part of Mississippi roast, but I use the brine too. The peppers soften while the pork cooks, and the vinegar in the juice keeps the butter and seasonings from tasting too rich. They add more acidity than heat, so this is in no way a spicy pork roast unless your personal definition of spicy is seeing a pepper.
There’s already enough salt in the ranch seasoning and onion soup mix, which is why I use unsalted butter. The butter melts into the cooking juices, and adding more salt isn’t necessary.
I cook this pork roast on LOW because the meat is easier to shred that way. Pork loin is lean, so I start checking it at six hours instead of assuming it’s ready. When I can pull the pork apart easily with two forks, I know it’s ready.

Ingredients

Boneless pork loin roast – Use pork loin, not pork tenderloin. Pork loin is a larger cut than pork tenderloin, and it can spend several hours in the slow cooker until it’s tender enough to shred. I like it because it’s leaner than pork shoulder, but it does need the cooking juices when it’s time to serve.
Ranch seasoning mix and dry onion soup mix – Use the dry packets, not ranch dressing or prepared onion soup. The ranch is the familiar Mississippi roast flavor, while the onion soup mix replaces the usual au jus packet and seasons the cooking liquid you spoon over mashed potatoes.
Unsalted butter – There’s already enough salt in both seasoning packets, so I use unsalted butter. It melts into the pork juice as it cooks without adding any more salt.
Whole pepperoncini peppers and pepperoncini juice – Use the peppers and some of the brine from the jar. The peppers soften while the pork cooks, and the juice adds vinegar flavor to the butter and savory seasonings. I don’t think pepperoncini are spicy, so nobody needs to start a family meeting about whether they are or not.
Olive oil – You only need a small amount for searing the pork before it goes into the slow cooker. It’s a small extra step, but the browned exterior is worth it.

How to Make Slow Cooker Mississippi Pork Roast

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

Step One (sear the pork)
Pat the pork loin dry with paper towels, then heat the olive oil in a large skillet over medium-high heat. Brown the pork on all sides, turning it as each side gets good color. Don’t rush through this part. The slow cooker will make the pork tender, but it’s not going to give you this browned exterior later.
Step Two (move the pork to the slow cooker)
Transfer the browned pork to a 6-quart slow cooker and pour the pepperoncini juice around it. Don’t add water or broth. The pork releases liquid as it cooks, and between that, the pepperoncini juice, and the melted butter, there’s enough liquid in the slow cooker.
Step Three (add the seasonings and peppers)
Sprinkle the ranch seasoning and dry onion soup mix over the pork. Arrange the butter slices and whole pepperoncini peppers over the top. Then leave it alone. The butter will melt, the seasonings will mix into the liquid as the pork cooks, and there’s nothing you need to stir around right now.
Step Four (cook the pork on low)
Cover and cook on LOW for 6 to 8 hours. Start checking the pork closer to the six-hour mark. The pork is ready when you can pull it apart easily with two forks. Pork loin doesn’t have the fat of pork shoulder, so don’t let a certain amount of time make you cook it longer than it needs to be.
Step Five (shred and serve)
Once the pork is tender, shred it with two forks, then return it to the slow cooker and stir it into the seasoned juices. Give it a few minutes to sit in there before serving so the shredded pork can take some of the liquid back in. Serve the shredded pork over mashed potatoes with the softened pepperoncini peppers and some of the cooking liquid poured over the top.

Recipe Tips

If the pork is still resisting the forks when you check it, put the lid back on and give it another 30 minutes before trying again. Pork loin can look finished before it’s tender enough to shred. It needs more time, not a hostile pulling apart ritual.
Don’t throw away the cooking juices after you shred the pork. I keep some of them mixed into the meat, even for leftovers, because pork loin is lean and it makes all the difference when you reheat it.
If the cooking liquid tastes saltier than you want, don’t reduce it on the stove. Reducing it only concentrates the salt from the ranch and onion soup mix. Add a small splash of unsalted broth or water, stir, and taste again.
A 6-quart slow cooker is the size I use. The pork should fit comfortably inside with room for the seasonings and peppers, not be wedged into a slow cooker that’s too small.

Storage, Freezing and Reheating

Store leftover Mississippi pork roast in an airtight container in the refrigerator for up to 4 days. Include some of the cooking liquid with the shredded pork so it doesn’t dry out around the edges.
For longer storage, freeze the cooled pork in freezer-safe containers or bags with some of the cooking liquid for up to 3 months. I like portioning it before freezing so I can thaw only what I need.
Thaw frozen pork overnight in the refrigerator. Reheat it in a covered skillet over medium-low heat with a little of the reserved liquid. Add a splash of broth or water if it needs more moisture, then heat it only until it’s hot all the way through. Pork loin doesn’t need an extended reheating program.
You can also microwave individual portions, covered, in short intervals with a spoonful of cooking juices over the top.

FAQs

Can I use pork shoulder instead of pork loin?
Yes. Pork shoulder or pork butt will work, and it has more fat than pork loin. It may need more cooking time, and I’d skim off any excess fat from the liquid before serving.
Can I make Mississippi pork roast without pepperoncini peppers?
You can leave out the whole peppers if you don’t want to serve them, but I would still use the pepperoncini juice if possible. It adds the tang that keeps the butter and seasoning mixes from becoming too rich.
Can I cook Mississippi pork roast on HIGH?
You can, but I don’t recommend it for pork loin. I get better results cooking it on LOW and checking for tenderness closer to the six-hour mark.
Do I need to add water or broth to the slow cooker?
No. The pepperoncini juice, melted butter, and pork’s own juices make enough liquid for this recipe. Adding broth at the beginning would dilute the seasonings when there’s already enough liquid to cook the pork.
What can I make with leftover Mississippi pork roast?
The leftovers are good in sandwiches, tacos, burritos, quesadillas, or another bowl of mashed potatoes because I am never done with that. If you’re using it as a filling, drain off some of the liquid first so you don’t end up with a wet sandwich.
What other side dishes go with Mississippi pork roast?
Mashed potatoes are my favorite, but I also like serving Mississippi pork roast with my pineapple casserole, pimento macaroni and cheese, or carrot souffle.

From My Kitchen Notes

Small observations from the margins.

I know when something needs more time, not more pulling.
I’ve learned not to throw away what keeps something from drying out.
I never need to add more to know there’s enough.
Some things are better once they’ve been returned to where they belong.
I’m very good at knowing when something is ready to come apart.
I don’t confuse resistance with strength.

Keep the Slow Cooker Busy with Pork

Slow Cooker Pulled Pork Chile Verde – Pork, green chiles, garlic, spices.
Slow Cooker Ham and Bean Soup – Ham, beans, savory broth.
Slow Cooker Cranberry-Pineapple Pork – Pork, cranberries, pineapple.
Slow Cooker Honey-Soy Pulled Pork – Pulled pork, honey, soy sauce.
Slow Cooker Kalua Pork – Hawaiian-style pork, three ingredients, chive-lime rice.

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Slow Cooker Mississippi Pork Roast

This slow cooker Mississippi pork roast uses boneless pork loin, ranch seasoning, onion soup mix, butter, and pepperoncini peppers. The pork is seared before slow cooking until tender enough to shred, then mixed with the seasoned cooking juices for serving over mashed potatoes, rice, or noodles.

Course Main Course

Cuisine American

Keyword crockpot pork roast recipe, Mississippi Pork Roast, Mississippi roast with pork, pork roast in crock pot, Slow Cooker Mississippi Pork Roast, slow cooker pork roast

Prep Time 10

Cook Time 6

Total Time 6 10

Servings people

Calories 383kcal

Author Cathy Pollak

Equipment

large skillet For browning the pork before it goes into the slow cooker.
slow cooker 6-quart (5.7 L). For cooking the pork roast on low until tender.
meat shredders or two forks. To shred the pork after slow cooking.

Ingredients

3 lbs (1.36 kgs) boneless pork loin roast
1 tbsp (15 ml) olive oil or avocado oil
¼ cup (60 ml) pepperoncini pepper juice from the jar
1 packet (28 g) dry ranch dressing mix
1 packet (28 g) onion soup mix
6 tbsps (85 g) unsalted butter sliced
8 whole pepperoncini peppers

Instructions

Pat the pork loin roast dry with paper towels. Heat the olive oil in a large skillet over medium-high heat. Add the pork and sear on all sides until browned, turning as needed.
3 lbs (1.36 kgs) boneless pork loin roast, 1 tbsp (15 ml) olive oil
Transfer the browned pork roast to a 6-quart (5.7 L) slow cooker. Pour the pepperoncini juice into the slow cooker around the meat.
¼ cup (60 ml) pepperoncini pepper juice
Sprinkle the dry ranch seasoning mix and onion soup mix evenly over the pork. Arrange the sliced butter and whole pepperoncini peppers on top.
1 packet (28 g) dry ranch dressing mix, 1 packet (28 g) onion soup mix, 6 tbsps (85 g) unsalted butter, 8 whole pepperoncini peppers
Cover and cook on LOW for 6–8 hours, or until the pork is tender enough to pull apart easily with two forks. Begin checking for tenderness near the earlier end of the cooking range, since pork loin is lean and can dry out if overcooked.
Shred the pork using two forks, then return it to the cooking juices in the slow cooker. Stir to coat the meat and serve warm with the pepperoncini peppers and some of the seasoned juices.

Notes

Cooking time can vary depending on the starting temperature, size, and shape of the pork roast, as well as the slow cooker. A roast going into the cooker straight from the refrigerator may take longer than one that has warmed slightly during preparation. Cook until the pork shreds easily rather than relying entirely on the clock.
Pork loin and pork tenderloin are different cuts and should not be used interchangeably in this recipe.
The seasoning packets already contain salt, so unsalted butter is recommended.
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 Slow Cooker Mississippi Pork Roast? I’d love to hear how it turned out – leave a comment below and let me know.

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