If you’re looking for a quick and delicious appetizer for your next dinner party or happy hour, you’ve come to the right place.

Featuring three delicious flavor variations, there is a baked camembert recipe that is perfect for any occasion, any season.

Just like my baked brie recipes, you only need 20 minutes to make this cheesy appetizer recipe.

Why you’ll love this appetizer

• Quick: You only need 20 minutes to prep and cook this appetizer.
• Simple: Each flavor variation requires less than 5 ingredients.
• Seasonal: Perfect appy for any season!

What is camembert cheese?

Camembert is a soft cheese with a creamy texture from Normandy (France) which is covered by a white rind.  It tastes more earthy than brie cheese, and a bit nutty.

You’ve probably seen it on a cheese or charcuterie board but it really shines when it’s baked! While most enjoy it during the holiday season, I think you can enjoy it anytime of year, especially when you use flavors that are in season. It’s one of the best baked cheeses!

What’s the best way to bake a Camembert?

Traditionally, Camembert cheese is baked in the circular wooden box it comes in. Ensure you remove the plastic packaging first that the camembert is wrapped in. Then place the camembert back in the wooden circular box and place on the baking sheet. Add toppings and then bake until you have a very melty cheese. 

Alternatively, if you have a brie or camembert baker that is oven-safe or even a small baking dish, that also works for this recipe, especially if the camembert does not come in the wooden box.

Basic baked camembert recipe

1. Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.
2. Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don’t have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet. Alternatively, if the camembert did not come in a wooden box, you can make a circular ‘parcel’ with aluminum foil, line it with parchment paper and then place on a baking sheet.
3. Use a sharp knife to score the top of the rind of the cheese in a criss-cross pattern, about a 1/4 inch deep. 
4. Season the top of the camembert cheese with one of the flavor variations below.
5. Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

What can I put in baked Camembert?

There are so many simple ingredients you can pair with this fantastic appetizer. All of these simple ingredients are use on top of the cheese. Here are three easy ways to top the camembert cheese – 

Flavor Variation 1: Garlic and Fresh Herbs (Rosemary or Thyme)

This is a classic flavor variation that you can enjoy anytime of year.

• 1 small-medium garlic clove, thinly sliced
• 1 sprig fresh rosemary or fresh thyme
• 2 tbsp extra-virgin olive oil

Flavor Variation 2: Hot Honey And Walnuts

A little bit of heat from the drizzle of hot honey pairs beautifully with the crisp fresh herbs and crunchy walnuts. This flavor variation is delightful in the Fall and Winter.

• 2 tbsp hot honey
• 1 sprig fresh thyme or fresh rosemary
• 2 tbsp chopped walnuts

Flavor Variation 3: Fresh Thyme and Lemon

With fresh thyme and sprinkle of lemon zest, this lightly-flavoured variation is perfect for the Spring and Summer season. 

• 1 sprig fresh thyme
• 1 tsp lemon zest
• 1/4 tsp chili flakes
• 1 tbsp extra-virgin olive oil

Baking Tips for Camembert Cheese

• Do not bake this cheese at a higher temperature than 350F.
• You can wrap the wooden box in foil to ensure no cheese leaks out of the wooden box.
• Take the camembert out of the fridge for 1-2 hours before baking for the most melty, delicious cheese.

Tips For Serving Baked Camembert – Pairing Suggestions

Crostini: Make crostini ahead of time to serve with this appetizer. See notes below on how to make your own crostini.

Fruit: Make the camembert the centrepiece of a cheeseboard. Place the baked cheese in the centre of a heat-proof serving board or platter, then surround with fresh fruits like red grapes, crisp apples, pears, apricots or figs.  

Wine: Creamy baked camembert is delightful with a glass of dry white wine like sauvignon blanc or chardonnay any time of year. For the cooler months, try a light-bodied red like a pinot noir. And, for a celebration pair with a glass of sparkling wine like champagne!

How to make crostini for serving

Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Baked Camembert Recipe FAQs

How to store and reheat

I recommend serving the baked camembert on the day it’s made. Any leftovers can be stored in an airtight container in the fridge for up to 1 day. 

So long as the baked camembert was refrigerated within 2 hours of the bake time and it is a pasteurized cheese, you can reheat the leftovers one time. To reheat, place the leftover cheese on a piece of parchment paper in a baking dish in a preheated 325F oven until warmed through again. 

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Baked Camembert Recipe (3 Easy Flavor Variations)

Elevate your appetizer game with this simple baked Camembert recipe, featuring three delicious flavor variations that are perfect for any season.

Course Appetizer

Keyword camembert

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 -6

Author Jess

Ingredients

Fresh Thyme & Lemon Baked Camembert Recipe

• 225 grams (8 oz) wheel of camembert cheese (this cheese usually comes in a round wooden box)
• 1 sprig fresh thyme
• 1 tsp lemon zest
• 1/4 tsp chili flakes
• 1 tbsp extra-virgin olive oil

Garlic & Herb Baked Camembert Recipe

• 225 grams (8 oz) wheel of camembert cheese (this cheese usually comes in a round wooden box)
• 1 garlic clove, thinly sliced
• 1 sprig fresh rosemary or fresh thyme
• 2 tbsp extra-virgin olive oil
• Pinch of kosher salt or sea salt

Hot Honey Baked Camembert Recipe

• 225 grams (8 oz) wheel of camembert cheese (this cheese usually comes in a round wooden box)
• 2 tbsp hot honey
• 1 sprig fresh thyme or fresh rosemary
• 2 tbsp chopped walnuts

Optional: Crostini for serving

• 1 baguette sliced diagonally into 1/2 inch pieces (about 20-24 pieces)
• Extra-virgin olive oil

Instructions

• Let the camembert sit out for 1 hour before baking. This brings out the best flavor of the cheese.

Optional: Make crostini for serving

• Preheat the oven to 400°Fahrenheit. Use a bread knife to slice a baguette into 1-inch thick slices, about 20-24 slices. Place the baguette slices on a parchment paper lined baking sheet. Brush the bread slices with olive oil on one side and place in a single layer on the baking sheet. Bake for 5 minutes, then flip and bake for another 5 minutes until toasted. Set aside.

Fresh Thyme & Lemon Baked Camembert Recipe

• Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.

  Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don't have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet.

  Alternatively, if the camembert did not come in a wooden box, you can make a circular 'parcel' with aluminum foil, line it with parchment paper and then place on a baking sheet.
• Score the top of the Camembert in a crosshatch pattern, about a 1/4 inch deep. 
• Season the top of the cheese with the fresh lemon zest, chili flakes and leaves pulled off from a sprig of thyme and then drizzle with the olive oil. 
• Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

Garlic & Herb Baked Camembert Recipe

• Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.

  Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don't have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet.

  Alternatively, if the camembert did not come in a wooden box, you can make a circular 'parcel' with aluminum foil, line it with parchment paper and then place on a baking sheet.
• Score the top of the Camembert in a crosshatch pattern, about a 1/4 inch deep. 
• Push the garlic slices into the crevices of the cheese. Top with the leaves of one sprig of thyme or 1 tablespoon of fresh rosemary or push the fresh herbs into the cuts you made into the cheese. Drizzle the top of the camembert with the olive oil and then sprinkle over a pinch of salt.
• Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

Hot Honey Baked Camembert Recipe

• Preheat the oven to 350F. Remove the Camembert cheese from its paper wrapping.

  Place the Camembert into a small baking dish (or brie-baker) lined with parchment paper. If you don't have a small dish, you can line the wooden box it came in with parchment paper and use that, then place on a baking sheet.

  Alternatively, if the camembert did not come in a wooden box, you can make a circular 'parcel' with aluminum foil, line it with parchment paper and then place on a baking sheet.
• Score the top of the Camembert in a crosshatch pattern, about a 1/4 inch deep. 
• Season the camembert with the hot honey. Top with the leaves of one sprig of thyme or 1 tablespoon of fresh rosemary or push the fresh herbs into the cuts you made into the cheese. Sprinkle over the chopped walnuts and drizzle the olive oil over top of everything.
• Bake for 12-16 minutes or until the cheese is very soft within and almost starting to ooze out. Let sit for 2 minutes and then serve with crostini or crackers.

Notes

 

• If you don’t have hot honey, you can quickly make some by mixing together 1/4 cup liquid honey, 1 tsp hot sauce and 1/2 tsp chili flakes (or red pepper flakes). Then, use 2 tablespoons for the recipe.

The post Baked Camembert Recipe (3 Easy Flavor Variations) appeared first on Cooking in my Genes.

With buttery croissants; almonds for crunch and the raspberry jam, it’s a sweet delight at every bite. 

This easy breakfast recipe is perfect for a crowd. Whether you’re hosting brunch or have guests staying over, it’s easy to make ahead of time.

This croissant french toast bake is one of my go-to recipes on the weekend. Just like my Blueberry French Toast Bake and this breakfast casserole recipe, it’s easy to prep and the flavors hit the spot every single time.

Why you’ll love this baked croissant french toast 

• Easy: This is the perfect french toast recipe to serve a crowd for any special occasion.
• Delicious: A combination of buttery croissants baked with raspberry jam is hard to resist.
• Make-ahead: This is the perfect breakfast to make ahead of time. Prep at night and then bake the next morning.

Ingredients needed

Croissants: make sure to buy large croissants for this overnight breakfast casserole

Almonds: almonds add a nice crunch and texture to this croissant french toast

Eggs: eggs are a must to help bind this french toast bake together

Milk: milk is a key part of the egg mixture; I like to use whole milk but you can use 2%

Raspberry Jam: raspberry jam is key to adding sweetness; if you prefer a less-sweet breakfast, use a low sugar jam

Seasonings: adding flavour to the egg mixture you’ll need maple syrup, ground cinnamon, orange zest, vanilla extract

Toppings: top with butter, maple syrup, icing sugar and/or fresh raspberries

How to make a croissant french toast bake

1. Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
2. In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
3. In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
4. Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
5. Pour the egg mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
6. Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours). 
7. If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
8. Remove the layer of aluminum foil before baking! Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil. The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
9. Let stand at room temperature for 10 minutes before serving. When you’re ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

Tips & Tricks

• Serve with fresh fruit like fresh strawberries, raspberries and/or blueberries.
• If the croissants are not day-old, you can toast them first before following the rest of the steps. Toast at 350F on a baking sheet for about 5-8 minutes until just starting to crisp.

Variations

• Blueberry croissant french toast bake: Substitute the raspberry jam for blueberry jam and swap the orange zest for lemon zest for a different take on this french toast casserole.
• Cream cheese: Add 4-6 ounces of brick cream cheese, cut into cubes, in the first layer with the jam for an even more luxurious french toast. 

Common questions

How to store and reheat

Leftovers of the croissant french toast bake can be covered and stored in the refrigerator for up to 4 days in the pan it was baked. Alternatively, you can store pieces of the french toast bake in an airtight container in the fridge. Pieces can be reheated in the microwave or in the oven, covered with foil in a baking dish at 325F until warmed through.

More make-ahead breakfast recipes from the blog

• Savoury Turkey Breakfast Sausage Egg Muffins
• Spiced Pear Baked French Toast
• Bacon Mushroom Spinach Quiche with Gruyere Cheese

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Croissant French Toast Bake with Raspberry Jam

This Croissant French Toast Bake with almonds and raspberry jam is a wonderfully decadent breakfast or brunch. Easy to make-ahead too!

Course Breakfast, brunch

Cuisine american-inspired

Keyword casserole, croissant, french toast

Prep Time 1 hour hour

Cook Time 45 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 10 -12 pieces

Author Jess

Ingredients

• softened butter for the baking dish
• 8 day-old large croissants, cut or torn into cubes
• 1/2 cup sliced almonds, divided
• 6 eggs
• 2 cups whole milk
• 1/4 cup maple syrup
• 1 small navel orange, zested
• 1/2 tsp ground cinnamon
• 1 tbsp vanilla extract
• 1/4 tsp salt
• 1 cup raspberry jam (low sugar if desired)

For serving

• maple syrup
• butter
• icing sugar
• fresh raspberries

Instructions

• Preheat the oven to 350F and grease a 9×13 inch baking dish with softened butter.
• In a large bowl whisk together the eggs, milk, maple syrup, orange zest, cinnamon, vanilla, orange zest and salt until fully combined.
• In the greased baking dish, spread out half of the croissant cubes. Then dollop 1/2 cup of the raspberry jam onto the croissant cubes followed by sprinkling 1/4 cup of the sliced almonds over the croissant cubes.
• Next, spread out the rest of the croissant cubes and dollop with the rest of the raspberry jam, then sprinkle the other 1/4 cup of almond slices.
• Pour the milk mixture over the croissant cubes to cover everything evenly. Let sit for 10-15 minutes on the counter.
• Cover with foil and let stand at room temperature for 30-45 minutes before baking. Or, cover tightly with foil and refrigerate overnight (about 12 hours). 
• If the dish has been refrigerated, remove from the refrigerator, remove the foil and let it stand at room temperature for 30 minutes before preheating the oven to 350F and baking.
• Remove the layer of aluminum foil before baking!

  Bake for 45-50 minutes, until puffed, golden and crisp. If the tops of the croissants begin to brown too quickly, loosely cover the french toast with foil.

  The top will be puffy when its fully baked and then as it rests will deflate slightly but thats ok!
• Let stand at room temperature for 10 minutes before serving. When you're ready to serve top with butter, drizzle of maple syrup, fresh raspberries and/or a dusting of icing sugar.

The post Croissant French Toast Bake with Raspberry Jam appeared first on Cooking in my Genes.

This easy appetizer comes together in about 30 minutes.

The nutty gruyere cheese pairs beautifully with the sweet fig jam wrapped all together in these phyllo bites. Top with fresh thyme, crunchy pecans and a touch of honey for a burst of flavour!

I love making appetizer recipes with gruyere cheese like this puff pastry baked gruyere and these puff pastry gruyere apricot jam bites.  But, I really wanted to make a delicious appetizer using phyllo dough since it’s so versatile and delicious!

Why you’ll love these appetizer bites 

• Easy: Use store-bought phyllo dough to make these phyllo bites so there’s no fussing around with pastry.
• Quick: Make these in about 30 minutes for your next party or next gathering; your guests will love them!
• Versatile: Switch up the flavours by using fig jam and rosemary during the holiday season.

What is phyllo dough?

Phyllo pastry (also knows as ‘Filo’) is a very thin dough, often used in Greek recipes. Usually it’s brushed with butter or olive oil so it becomes very crispy when baked. Don’t confuse phyllo dough with puff pastry – they are made of very different ingredients. 

Ingredients needed

Phyllo dough: you’ll need 9 thawed phyllo sheets, about half of a package of phyllo dough; you can take what you need from the package and refreeze the rest

Butter: melt unsalted butter to use in the muffin tin and with the phyllo sheets

Gruyere cheese: nutty gruyere cheese pairs lovely with the slight sweetness of fig jam

Parmesan cheese: parmesan cheese adds a nice saltiness to the mix

Fig jam: the sweetness of the fig jam pairs lovely with the gruyere cheese

Garnishes: crunchy pecans, fresh thyme leaves and honey are wonderful garnished for this easy bite-size appetizer; I love to add chili flakes too!

How to make these gruyere phyllo bites

1. Move one of your oven racks to the top-third of your oven. Leave the phyllo in the package until ready to use otherwise it will dry out.
2. Preheat the oven to 375F and line a small sheet pan with parchment paper.
3. Next, unroll and then lay out 9 phyllo sheets in one flat pile (re-roll the phyllo dough you’re not using, wrap tightly and refreeze for later use).
4. Save about 2 tablespoons butter for brushing the bites before baking. Then, brush every 3 sheets lightly with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Next, sprinkle the freshly grated gruyere cheese, freshly grated parmesan cheese and finely chopped pecans evenly over the jam layer.
5. From the long edge, tightly roll up the phyllo sheets into a one long log. With a sharp or serrated knife, cut the log into 12 equal pieces / rounds, about 1 inch in width.
6. Place each round cut-side down on the parchment paper lined baking sheet. Brush the remaining melted butter on top of each round and on the sides where the phyllo might be unrolling a bit.
7. Bake for 20-24 minutes in the top-third of the oven, until just turning golden brown around the edges.Let the rounds sit for 5-10 minutes before placing on a serving platter or plate. Immediately drizzle honey over top of each round and then garnish with finely chopped pecans and thyme leaves. Optional: add a sprinkle of chili flakes to garnish.

Tips & tricks

• Make sure to defrost the phyllo dough according to package directions well ahead of time. I like to place it in the fridge overnight to be ready to use the next day.
• You’ll most likely have half a package of phyllo dough that you do not use and the great thing is you can re-wrap and re-freeze it to use another time!
• Make these ahead of time, about 1 hour before guests arrive and they can be served at room temperature.
• Get creative and serve these as a part of a charcuterie board too!

Variations

Switch up the jam is a great idea depending on the season. 

For Spring & Summer: try cherry or grape jam with pistachios or almonds for garnish

For Fall & Winter: try cranberry or apple jam with walnuts as garnish, especially on Christmas eve.

Common questions

How to store

These phyllo bites are best on the day they’re made but leftovers can be stored in an airtight container for 2-3 days in the fridge. I recommend reheating in an oven preheated to 300F until warmed through.

More easy appetizer bites to love from the blog

• Mini Chicken & Waffles Bites with Hot Honey
• Easy Buffalo Chicken Puff Pastry Bites Appetizer
• Mini Pepperoni & Hot Honey Pizza Puff Pastry Tarts

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Easy Gruyere and Fig Jam Phyllo Bites Appetizer

Make these Phyllo Bites in just 30 minutes! Filled with gruyere cheese, parmesan, fig jam and pecans, you'll be going back for a second bite.

Course Appetizer

Cuisine american-inspired

Keyword gruyere cheese, phyllo

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 phyllo bites

Author Jess

Ingredients

• 9 thawed phyllo dough sheets (about 1/2 package phyllo)
• 6 tbsp unsalted butter, melted
• 1 1/2 cups finely grated gruyere cheese (about 90 grams / 3 oz block of cheese)
• 1/2 cup finely grated parmesan cheese (about 30 grams / 1 oz block of parmesan cheese)
• 1/2 cup fig jam
• 1/4 cup finely chopped pecans plus more for garnish
• garnish: fresh thyme leaves
• garnish: honey to drizzle
• garnish: chili flakes

Instructions

• Move one of your oven racks to the top-third of your oven.

  Leave the phyllo in the package until ready to use otherwise it will dry out.
• Preheat the oven to 375F and line a small sheet pan with parchment paper.
• Next, unroll and then lay out 9 phyllo sheets in one flat pile (re-roll the phyllo dough you're not using, wrap tightly and refreeze for later use).
• Save about 2 tablespoons butter for brushing the bites before baking.

  Then, brush every 3 sheets lightly with butter. When you get to the last sheet, brush with butter and then spread the fig jam over the entire sheet. Next, sprinkle the freshly grated gruyere cheese, freshly grated parmesan cheese and finely chopped pecans evenly over the jam layer.
• From the long edge, tightly roll up the phyllo sheets into a one long log. With a sharp or serrated knife, cut the log into 12 equal pieces / rounds, about 1 inch in width.
• Place each round cut-side down on the parchment paper lined baking sheet. Brush the remaining melted butter on top of each round and on the sides where the phyllo might be unrolling a bit.
• Bake for 20-24 minutes in the top-third of the oven, until just turning golden brown around the edges.

  Let the rounds sit for 5-10 minutes before placing on a serving platter or plate. Immediately drizzle honey over top of each round and then garnish with finely chopped pecans and thyme leaves. Optional: add a sprinkle of chili flakes to garnish.

The post Easy Gruyere and Fig Jam Phyllo Bites Appetizer appeared first on Cooking in my Genes.

Whether you’re hosting a large or small gathering, or spending the night in, I’ve got you covered.

I’ve compiled my best and easiests appetizer, cocktail and mocktail recipes for you to ring in the New Year!

No matter how you are ringing in the New Year, New Year’s Eve food and drinks are key to celebrating. But, let’s make things easy!

When it comes to cocktails OR mocktails, we all need something to cheers with! Many of my cocktail recipes also contain instructions to help you make them a mocktail too.

Cocktails & Mocktails for New Year’s Eve

Easy Cocktail Recipes for Your New Year’s Eve Gathering

The Best Pomegranate Aperol Spritz Holiday Cocktail

This pomegranate aperol spritz is the perfect holiday cocktail! Made with just 4 ingredients, everyone will love this festive sip!

Check out this recipe

Winter Spiced Old Fashioned

This spin on the classic Old Fashioned cocktail uses a spiced simple syrup that brings lovely warming notes to this Wintery sip.

Check out this recipe

Blood Orange Martini (an easy vodka cocktail recipe)

This Blood Orange Martini is a fresh twist on a cosmopolitan! Make these blood orange vodka drinks for any occasion during citrus season.

Check out this recipe

Cranberry Rosé Fizz

This Cranberry Rosé Fizz is the perfect cocktail for the holidays and to celebrate the New Year! A combination of tart and sweet, this Cranberry Rosé Fizz is garnished with sugared rosemary for a lovely sparkling touch.

Check out this recipe

Easy and Festive Christmas Cosmopolitan Cocktail

This Christmas Cosmopolitan is a festive twist on a classic cosmo. With a cranberry-rosemary simple syrup, it's perfect for the holidays!

Check out this recipe

Delicious Mocktails to Cheers With

Winter Spiced Kombucha Punch

This Winter Spiced Kombucha Punch is full of seasonal flavours like vanilla and chai paired with fresh fruits! It’s a festive, non-alcoholic drink you can enjoy all season long.

Check out this recipe

Citrus Vodka Cocktail (see the options in the recipe to make this a mocktail!)

With fresh citrus juice, ginger beer & vodka, this Citrus Vodka Crush cocktail is a bright, colourful drink to sip on during the holidays.

Check out this recipe

Ginger Honey Sparkler

A lovely sparkling mocktail with ginger, honey and rosemary.

Check out this recipe

Appetizers for New Year’s Eve

Simple ingredients and easy to make appetizers for the holidays and New Year’s Even so you can spend more time with the one’s you’re gathered with. Many of these appetizer recipes have become instant favourites for me too!

Quick & Easy Dip Appetizers for a New Year’s Eve Party

Easy Goat Cheese Appetizer with Fig Jam & Pecans

A simple holiday appetizer, this easy goat cheese dip with fig jam and pecans is sure to please all your guests! Make it in under 10 minutes!

Check out this recipe

Easy Garlic & Herb Cheese Holiday Appetizer

Make this easy cheese appetizer for your guests in under 10 minutes! With garlic & herb Boursin cheese, fresh herbs, walnuts & lemon, it's a joy to share.

Check out this recipe

The Best Cranberry Whipped Feta Dip (holiday recipe!)

This quick & delicious cranberry whipped feta dip is the perfect holiday appetizer! Make it with just 10 ingredients & under 20 minutes!

Check out this recipe

Easy Cheesy Baked Pesto and Sun-Dried Tomato Dip

This easy cheesy baked pesto dip is packed with flavour and juicy sun-dried tomatoes. It's an easy appetizer for the holidays and game-day!

Check out this recipe

Quick Whipped Ricotta Dip with Hot Honey Appetizer

Make this creamy whipped ricotta dip with hot honey for a quick & delicious appetizer! Top with rosemary & walnuts, for savory & sweet bite!

Check out this recipe

Easy Pizza-Inspired Olive Oil Dip with Burrata Cheese

Make this Olive Oil Dip with Burrata Cheese in 10 minutes! Enveloped by pizza-inspired flavours, this burrata appetizer is hard to resist.

Check out this recipe

Strawberry Basil Goat Cheese Dip

A festive goat cheese dip appetizer made with strawberry jam, honey and fresh basil. A perfect dip for entertaining any time of year!

Check out this recipe

Baked Feta Appetizer with Dates, Pistachios & Honey

Make this Baked Feta with Dates, Pistachios and Honey in just 20 minutes! This easy appetizer is a true crowd-pleaser during the holidays!

Check out this recipe

Bite-Sized Appetizers

Bite-sized appetizers are great to make when serving a crowd! Many of these appetizer bites can be made ahead of time or at least prepped so that they can be quickly put together for your New Year’s Eve guests.

Easy Herb & Walnut Mini Cheese Balls Appetizer

Make these herb & walnut mini cheese balls for a quick & delicious appetizer! A perfect bite-sized appy for Christmas, New Year's or gameday.

Check out this recipe

Easy Roasted Boursin Stuffed Dates with Pistachios

These Easy Boursin Stuffed Dates are roasted to perfection with chopped pistachios, orange zest and honey for the perfect appetizer bite!

Check out this recipe

Easy Garlic Bread Bites

These easy garlic bread bites are the perfect appetizer! Butter, spices, parmesan cheese and biscuit dough – your guests will love these!

Check out this recipe

Easy Buffalo Chicken Puff Pastry Bites Appetizer

These buffalo chicken puff pastry bites are the perfect game-day appetizer! Cheesy, spicy and crunchy, they're a must-make delicious bite.

Check out this recipe

Easy and Quick Holiday Brie Crostini Appetizers

Make these quick holiday brie crostini appetizers in 10 minutes! Top with seasonal jams, nuts & a honey drizzle for the perfect holiday bite.

Check out this recipe

Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Check out this recipe

Puff Pastry Appetizer Recipes

I love to use puff pastry in appetizer recipes because it’s so versatile! The buttery puff pastry can be found in the frozen section of most grocery stores which makes it very accessible for holiday and New Year’s Eve appetizers.

5-Ingredient Puff Pastry Cheese Twists with Gruyère

These 5 ingredient Puff Pastry Cheese Twists are the perfect make-ahead appetizer! Serve with hot honey, mustard or on a cheeseboard.

Check out this recipe

Puff Pastry Baked Gruyere with Fig Jam & Rosemary

Make this melty, delicious Puff Pastry Baked Gruyere appetizer in just 30 minutes. With fig jam & rosemary, it's a perfect savory bite.

Check out this recipe

Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

For a quick and impressive appetizer make these Apricot Jam & Gruyere Cheese Puff Pastry Bites! All you need is 6 ingredients & 30 minutes!

Check out this recipe

Puff Pastry Baked Brie with Fig Jam Appetizer Recipe

This baked brie with fig jam recipe is the perfect holiday appetizer! Quick & easy to make with 4 key ingredients, guests will love it.

Check out this recipe

Delicious Desserts

And we can’t forget one more sweet to end the evening with! These are two of my favourite chocolate desserts because neither of the recipes are too sweet. Both the chocolate bark and brownie cookies are the most delicious bite to share with friends and family!

5-Ingredient Snickers Chocolate Bark (viral recipe!)

This 5-ingredient date chocolate bark tastes just like a favorite snickers candy bar but it's a healthier version that's much easier to make!

Check out this recipe

Fudgy Chocolate Brownie Cookies

These easy Fudgy Chocolate Brownie Cookies are everything you love about brownies BUT in cookie form! Chewy & decadent & hard to resist!

Check out this recipe

The post 30 Recipes to Make for New Year’s Eve appeared first on Cooking in my Genes.

The noodles are enveloped by a creamy sauce made from a handful of simple ingredients – butter, freshly grated parmesan cheese and pasta water. 

This creamy pasta dish is perfect to enjoy on Christmas Day, Christmas Eve or anytime during the holiday season.

In the movie The Holiday, Kate Winslet’s character (Iris) offers to make Jack Black’s character (Miles) a Christmas fettuccine to cheer them up after a heart-to-heart chat. It’s a short but sweet memorable scene that has always stuck with me. The fettuccine recipe from the movie was never shared so this is my take on the famous dish! 

With a handful of ingredients including butter, parmesan cheese and fettuccine noodles, it’s so easy to make a big bowl of fettuccine for yourself or your family. Top with a toasted panko breadcrumbs to elevate the recipe further for the holidays.

While most are familiar with fettuccine alfredo made with heavy cream, this Christmas fettuccine is based on the Roman-style fettuccine which is simple and elegant.

why you’ll love this recipe

• Easy: You only need 3 key ingredients to make the base sauce of this Christmas fettuccine.
• Festive: It’s a cozy and comforting festive dish for a small Christmas dinner or cozy movie night-in.
• Delicious: ​A big bowl of pasta made from high-quality ingredients is perfect for this time of year.

Ingredients needed

Fettuccine noodles: I use fresh fettuccine noodles for this recipe but you can use dry fettuccine if desired.

Butter: always use unsalted butter so that you can adjust the salt levels in this great dish

Cheese: freshly-grated parmigiano reggiano cheese is a MUST; do not use pre-shredded cheese as it will not combine properly to create the creamy and cheesy sauce.

Water: Make sure to reserve 1 cup of the pasta water before draining the pasta. Hot water from the pot the pasta is cooked in is super important to bring the sauce together.

How to make this Christmas fettuccine recipe

1. Bring a large pot of heavily salted water to a boil.
2. To a large serving bowl or pot, lay 8 tablespoons of butter at the bottom and set aside. Freshly grate the parmesan cheese and set aside.
3. Cook the fettuccine noodles until al dente, reserving 1 cup of pasta water before draining.
4. Use tongs to scoop the cooked fettuccine noodles from the pasta pot directly into the large bowl (or pot) with butter. As you gently toss the pasta by pushing the pasta towards the back of the bowl / pan and bringing it back towards you, add 1/2 cup reserved pasta water. As you toss, gradually sprinkle in the freshly grated parmesan cheese. Keep tossing until all of the parmesan cheese has been used. Add a little pasta water as needed to help create the perfect consistency.
5. Once everything is combined, the ‘sauce’ should be smooth and glossy. Taste and adjust seasoning with salt (and pepper) if desired. Serve with more parmesan cheese on top.

Tips & tricks

• Do not use pre-shredded parmesan cheese as it will not combine properly to create the creamy and cheesy sauce.
• Add the panko breadcrumb topping on top of the fettuccine for a festive touch. Add 1-2 tablespoons minced fresh parsley and/or some lemon zest to enhance the flavour further.
• I love to top this fettuccine with some cracked black pepper.
• If parmigiano reggiano cheese is not available, then substitute with Pecorino Romano
• You can serve this with a protein on the side like roasted chicken breasts or roasted chicken thighs if desired.

What to serve at the dinner table with this Christmas fettuccine

• A simple arugula side salad: Arugula tossed with extra-virgin olive oil and lemon juice.
• This Kale & Brussels Salad with Toasted Hazelnuts is a crunchy, fresh side dish.
• Quick Garlic Bread Bites pair perfectly.
• This Brussels Salad with Apples, Dates & Almonds can be made ahead of time.

Common questions

How to store leftover fettuccine 

Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the microwave or in a saucepan over medium-low heat, adding a splash of water or chicken broth to loosen the sauce if needed.

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Christmas Fettuccine Recipe (inspired by The Holiday)

Course dinner

Cuisine italian-inspired

Keyword fettuccine, pasta

Servings 4

Author Jess

Ingredients

For the Christmas fettuccine

• 8 tbsp unsalted butter, cut into cubes
• 1 1/4 cups finely grated Parmigiano Reggiano plus more for garnish
• 1 lb (450-500 grams) fresh fettuccine or 3/4 lb (350-400grams) dried fettuccine
• 1/2-1 cup reserved pasta water

Optional: For the panko crumb topping

• 1 tbsp butter
• 1 tsp extra-virgin olive oil
• 1/2 cup panko breadcrumbs
• pinch of kosher salt

Instructions

For the fettuccine alfredo

• Bring a large pot of heavily salted water to a boil.
• To a large serving bowl or pot, lay 8 tablespoons of butter at the bottom and set aside. Freshly grate the parmesan cheese and set aside.
• Cook the fettuccine noodles until al dente, reserving 1 cup of pasta water before draining.
• Use tongs to scoop the cooked fettuccine noodles from the pasta pot directly into the large bowl (or pot) with butter. As you gently toss the pasta by pushing the pasta towards the back of the bowl / pan and bringing it back towards you, add 1/2 cup reserved pasta water. As you toss, gradually sprinkle in the freshly grated parmesan cheese.

  Keep tossing until all of the parmesan cheese has been used. Add more reserved pasta water as needed.
• Once everything is combined, the 'sauce' should be smooth and glossy. Taste and adjust seasoning with salt (and pepper) if desired. Serve with more parmesan cheese on top.

Optional: For the panko crumb topping

• In a large frying pan, add the butter and olive oil over medium-low heat.
• Once the butter is melted, stir in the panko breadcrumbs and a pinch of kosher salt. Cook, stirring often, 4-5 minutes, until the panko is golden brown.

Notes

• I love to top this fettuccine with some cracked black pepper.
• Add the panko breadcrumb topping on top of the fettuccine for a festive touch. Add 1-2 tablespoons minced fresh parsley and/or some lemon zest to enhance the flavour further.

The post Christmas Fettuccine Recipe (inspired by The Holiday) appeared first on Cooking in my Genes.

Bits of candy cane and chopped Oreo cookies are swirled into a vanilla ice cream mixture and then topped with more candy cane pieces.

Add peppermint extract to enhance the mint flavor and you’ll be eating scoop after scoop

I love peppermint desserts during the holiday season like these peppermint mocha brownies! Growing up, this candy cane ice cream was a family favorite for dessert on Christmas eve so I thought why not make my own no churn version. 

​What does ‘no churn’ mean?

No churn means you don’t need a fancy ice cream maker or machine to make this recipe. You create a vanilla ice cream base using heavy whipping cream, sweetened condensed milk and vanilla extract. These three ingredients mixed together create a creamy texture for the s’mores ingredients to be stirred into. The best part of no churn ice cream recipes is there’s so few ingredients and you don’t need any special equipment.

why you’ll love this no churn ice cream

• Easy: The prep time on this east peppermint Oreo ice cream is just 10 minutes!
• Simple: This no churn ice cream recipe uses only 6 simple ingredients which can all be found at local grocery stores.
• No fancy equipment: You don’t need an ice cream machine to make this homemade ice cream, just a hand mixer or stand mixer.

ingredients needed

Oreos: use classic Oreos or other ‘sandwich’ cookies that are similar; if you’re gluten-free, you can definitely use gluten-free Oreos or sandwich cookies

Candy canes: use candy canes, crushed, to enhance the peppermint flavour of the ice cream

Heavy whipping cream: make sure to use cold heavy whipping cream to whip into stiff peaks as part of the base of the recipe; whole milk or other milk products will not work

Sweetened condensed milk: this is the foundation of a no churn ice cream so there are no substitutes for this ingredients

Vanilla extract: adds the vanilla flavour to the vanilla ice cream base

Peppermint extract: adds the peppermint / minty flavor to the ice cream base

how to make this homemade peppermint oreo ice cream

1. Line an 8x5inch loaf pan with parchment paper. (Alternatively you can use a circular 9×9 pan).
2. In a medium bowl, stir together the vanilla extract, peppermint extract and sweetened condensed milk until combined.
3. In a large mixing bowl, use a hand mixer with whisk attachment or use an electric mixer with whisk attachment to whip the heavy cream to medium-stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
4. Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Then gently fold in the chopped cookies and the crushed candy canes.
5. Pour the mixture into the loaf pan and add extra Oreos and/or crushed candy canes on top if desired.
6. Cover the loaf pan tightly with plastic wrap and freeze for at least 8 hours or until firm. When serving, if the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.

tips & tricks

• Make this simple recipe gluten free by using gluten-free Oreos (or other chocolate and cream ‘sandwich’ cookies) and gluten-free candy canes.
• If you can’t find candy canes, you could also crush peppermint candies.
• Make sure you get the exact ingredients needed for the base of this no churn s’mores ice cream – your ice cream won’t turn out right if you use lower fat or lower sugar alternatives.
• It’s very important that you use cold / chilled whipped cream as warm cream won’t whip properly.

common questions

how to store this ice cream

Once the ice cream is made feel free to scoop and store in a freezer-safe container in the freezer to avoid freezer burn. 

more holiday treats to love from the blog

• Fudgy Peppermint Mocha Brownies for the Holidays
• Chewy Chocolate Pretzel Bars
• Easy No Bake Peppermint Gluten Free Oreo Truffles

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No Churn Peppermint Oreo Ice Cream (for Christmas!)

Make this No Churn Peppermint Oreo Ice Cream recipe for a festive Christmas treat! An easy dessert to make ahead of time & serve to guests.

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 8

Author Jess

Ingredients

• 14 oz (1 3/4 cups) sweetened condensed milk
• 2 cups heavy whipping cream
• 1 tbsp vanilla extract
• 3/4 tsp peppermint extract
• 10 oreos, chopped (plus more for garnish if desired)
• 1/2 cup crushed candy canes ((plus more for garnish if desired)

Instructions

• Line an 8x5inch loaf pan with parchment paper.
• In a medium bowl, stir together the vanilla extract, peppermint extract and sweetened condensed milk until combined.
• In a large bowl, use a hand mixer with whisk attachment or use an electric mixer with whisk attachment to whip the heavy cream to medium-stiff peaks. Alternatively, whip the cream with a whisk attachment in a stand mixer to medium stiff peaks.
• Pour the sweetened condensed milk mixture into the whipped cream mixture and gently fold everything together to combine (it should be fairly smooth). Then gently fold in the chopped cookies and the crushed candy canes.
• Pour the mixture into the loaf pan and add extra Oreos and/or crushed candy canes on top if desired.
• Cover the loaf pan tightly with plastic wrap and freeze for at least 8 hours or until firm.

  When serving, if the ice cream is too difficult to scoop, let it warm up for about 5 minutes on the counter.

The post No Churn Peppermint Oreo Ice Cream (for Christmas!) appeared first on Cooking in my Genes.

You only need 6 ingredients to make this delicious recipe for guests during the holiday season.

Orange zest and cranberry goat cheese combine for the most flavourful filling in these puff pastry swirls. These puff pastry cranberry goat cheese swirls are just like puff pastry pinwheels but with a slightly different twist!

I love to make easy appetizer recipes during holidays like these apricot jam & gruyere puff pastry bites and pesto puff pastry pinwheels because they’re so easy to make for a crowd. But these puff pastry swirls are a newer way to make a puff pastry appetizer for the holidays!

Why you’ll love these puff pastry swirls

• Easy: While these look fancy, these puff pastry swirls only need 6 simple ingredients so they’re the perfect party appetizer!
• Make-Ahead: You can make these a few hours ahead of time then warm in the oven before putting out for guests (see tips below!)
• Enjoy anytime: These puff pastry swirls are easy appetizers to serve for a holiday brunch or party.

Ingredients needed for this recipe

Puff pastry: you’ll need one sheet of puff pastry dough; most store-bought puff pastry sheets are sold frozen so make sure to thaw it out before making this recipe

Cranberry goat cheese: you’ll need cranberry goat cheese which can be found at grocery stores during the holiday season; for best results make sure the goat cheese is softened / room temperature before spreading on to the puff pastry

Orange: I love to add the zest of one small navel orange to the cranberry goat cheese; cranberry and orange goes so well together!

Egg: make an egg wash by whisking together one egg with 1 tablespoon water or milk; brush this on the puff pastry before baking for a golden shine when done

Honey: I love to drizzle honey on these goat cheese pinwheels as a nice finishing touch

Fresh herbs: fresh minced rosemary or fresh thyme leaves are the perfect garnish

How to make puff pastry swirls with cranberry goat cheese

1. Preheat the oven to 375F and line a large baking sheet with parchment paper.
2. Lay the thawed puff pastry sheet onto a lightly floured work surface (like a cutting board) vertically. Use an offset spatula or the back of a spoon to spread the softened cranberry goat cheese over the top half of the surface of the puff pastry. Then, sprinkle the zest of one navel orange over top of the cranberry goat cheese.
3. Fold the bottom half of the pastry over the top half so you’ll have a smaller rectangle. Use a sharp knife or pizza cutter to cut into 10-12 even strips. Grab both ends of one strip and gently twist in opposite directions to create a spiral. Then, swirl it into a round pastry, pinching/pressing the end of the roll to seal it. Transfer each swirl to the lined baking sheet.
4. Place the baking sheet in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with an egg wash (1 egg whisked with 1 tbsp milk or water).
5. Bake for 25-30 minutes or until dark golden brown. Let cool for 5-10 minutes. Place the finished puff pastry swirls on a serving platter and drizzle with honey and garnish with fresh minced rosemary or fresh thyme leaves.

Tips & Tricks

• If you can’t find cranberry goat cheese, buy plain goat cheese. Once the plain goat cheese if softened, mix in 3 tbsp cranberry jam or cranberry sauce until fully combined.
• While I love to serve these in the Fall and Winter months, they are a perfect appetizer any time of year! You can swap for another type of goat cheese like blueberry.
• Remember to defrost the frozen puff pastry, according to package directions, before using in this recipe! I like to put the frozen puff pastry in the fridge the day before I’m going to use it. The puff pastry it will defrost overnight and you’ll have a defrosted puff pastry sheet ready to go.
• Easily double this recipe to make for a larger crowd!

Common questions

​How to store

These pinwheels are best served fresh from the oven! They are good at room temperature for 2-3 hours. If you do have leftovers, store in an airtight container for 1 day and reheat gently at 325F until warmed through again.

more puff pastry appetizers to love from the blog

• Prosciutto, Sage & Gruyere Puff Pastry Pinwheels
• Puff Pastry Baked Brie with Fig Jam Appetizer Recipe
• 5-Ingredient Puff Pastry Cheese Twists with Gruyère

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Easy Cranberry Goat Cheese Puff Pastry Swirls

These Cranberry Goat Cheese Puff Pastry Swirls are the perfect holiday appetizer! You only need 6 ingredients to make this easy appetizer.

Course Appetizer

Cuisine american-inspired

Keyword cranberry, goat cheese, puff pastry

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 10 -12 swirls

Author Jess

Ingredients

• 1 sheet frozen puff pastry, thawed
• 1 small navel orange
• 8 oz / 225 grams softened cranberry goat cheese
• 1 egg
• liquid honey
• fresh minced rosemary or fresh thyme leaves

Instructions

• Preheat the oven to 375F and line a large baking sheet with parchment paper.
• Lay the thawed puff pastry sheet onto a lightly floured surface (like a cutting board) vertically. Use an offset spatula or the back of a spoon to spread the softened cranberry goat cheese over the top half of the surface of the puff pastry. Then, sprinkle the zest of one navel orange evenly over top of the cranberry goat cheese.
  
• Fold the bottom half of the pastry over the top half so you'll have a smaller rectangle. Use a sharp knife or pizza cutter to cut into 10-12 even strips.
  
• Grab both ends of one strip and gently twist in opposite directions to create a spiral. Then, swirl it into a round pastry, pinching/pressing the end of the roll to seal it. Transfer each swirl to the lined baking sheet.
  
• Place the baking sheet in the fridge for 10 minutes – this helps the puff pastry cook better in the oven. After 10 minutes, remove the baking sheet from the fridge and using a pastry brush, brush each puff pastry cheese twist with an egg wash (1 egg whisked with 1 tbsp milk or water).
• Bake for 25-30 minutes or until dark golden brown. Let cool for 5-10 minutes. Place the finished puff pastry swirls on a serving platter and drizzle with honey and garnish with fresh minced rosemary or fresh thyme leaves.

Notes

• If you can’t find cranberry goat cheese, buy plain goat cheese. Once the plain goat cheese if softened, mix in 3 tbsp cranberry jam or cranberry sauce until fully combined.
• These flaky puff pastry swirls are best enjoyed fresh from the oven! You could make them an hour or two in advance, then warm them up in the oven at 300F for 5 minutes. They’re also delicious at room temperature!

The post Easy Cranberry Goat Cheese Puff Pastry Swirls appeared first on Cooking in my Genes.

Whether for a weeknight meal or dinner with friends, the creamy sun-dried tomatoes sauce that envelops the tender chicken and pillowy gnocchi hits the spot.

It’s packed with flavor thanks to sun-dried tomatoes, freshly grated parmesan, and whole milk which creates a creamy sundried tomato sauce. 

I love recipes with the viral ‘marry-me’ flavours of sundried tomatoes, fresh basil, parmesan cheese and oregano. My Marry-Me Butter Beans and Marry-Me Slow-Cooker Chicken recipes are popular for good reason!  But, this one pan chicken is a new favourite since it’s paired with fluffy gnocchi that cooks along with the chicken.

Why you’ll love this marry me chicken recipe

• Easy: This recipe requires minimal effort for big flavor, especially from the delicious sauce!
• Meal Prep: This is a great recipe for mealprep; divide into containers and take to work for lunch.
• Versatile: It’s an easy chicken dinner for a weeknight but can also be served for a dinner party.

Ingredients needed to make this marry me chicken gnocchi recipe

Olive oil: you’ll need just 2 tbsp oil to sear the chicken in

Chicken breasts: you’ll need 4 boneless skinless chicken breasts to make this one pan chicken dinner. But you could also try boneless, skinless chicken thighs if desired.

Sundried tomatoes: sun-dried tomatoes are a must to make the classic ‘marry-me’ sauce

Gnocchi: use a store-bought shelf stable gnocchi

Onion: use a yellow onion to start making the sauce in the pan

Seasonings: garlic cloves, dried oregano, dried thyme, pinch of red pepper flakes, kosher salt, ground pepper and a touch of balsamic vinegar round out the flavours

Chicken broth: chicken broth helps to make the creamy sauce

Whole Milk: I like to use whole milk to make the creamy sundried tomato sauce but you could substitute with 2% milk.  For a dairy-free option, try using canned full-fat coconut milk.

Fresh herbs: fresh basil is key to the flavour of the sauce but if you can’t find fresh basil, try substituting with 1-2 tsp dried basil to round out the flavours

Spinach: this is optional but you can stir in fresh spinach at the end of the cooking time

Parmesan cheese: stir in freshly grated parmesan cheese at the end of the cooking time for more flavour

How to make marry-me chicken and gnocchi

1. Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
2. To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
3. Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
4. Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over high heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-15 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
5. Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook a few more minutes until the sauce has slightly thickened and the spinach is wilted.
6. To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.

​Tips & Tricks

• Sometimes fresh basil is hard to find in the Winter. So, if you can’t find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.
• If you want to add a dose of greens to this recipe, I suggest adding 2 cups fresh spinach when you stir in the parmesan cheese and fresh basil.
• Servings suggestions: green beans, roasted broccoli, Brussels Sprouts and Kale Salad or green peas make wonderful vegetable side dishes for this marry me chicken gnocchi recipe.

Common questions

how to store leftovers

Keep leftover chicken and gnocchi in an airtight container in the fridge for 1-2 days. Reheat in a baking dish with 2 tbsp – 1/4 cup more chicken broth at 400F, covered, for 15-20 minutes or until warmed through. Alternatively, you can reheat in the microwave to you desired temperature.

More one pan chicken dinner recipes to love from the blog

• Easy Healthy Baked Lemon Chicken (quick dinner!)
• Peanut Chicken Power Bowls
• Easy One Pan Creamy Lemon & Garlic Chicken Gnocchi

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Easy One Pan Marry Me Chicken & Gnocchi Dinner

This Marry Me Chicken & Gnocchi is a must-make one pan dinner. Tender chicken & fluffy gnocchi are cooked in a creamy tomato sauce, yum!

Course dinner

Cuisine american-inspired

Keyword chicken, marry me, one pan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Author Jess

Ingredients

• 2 tbsp extra-virgin olive oil, divided
• 4 small boneless skinless chicken breasts (about 1 – 1.5 lb total)
• kosher salt and ground pepper
• 1/2 yellow onion, diced
• 4 garlic cloves, minced
• 1 1/4 tsp dried oregano
• 1/4 tsp dried thyme
• 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• pinch of chili flakes
• ½ cup sundried tomatoes, chopped
• 2 cups chicken broth
• 1 cup warm whole milk
• 450 g (16oz) shelf-stable gnocchi
• 1/2 cup freshly grated parmesan cheese
• ¼ cup fresh chopped basil
• 1 tsp balsamic vinegar
• 2 cups baby spinach leaves (optional)
• garnishes: fresh basil, grated parmesan cheese and chili flakes

Instructions

• Season the chicken breasts generously with kosher salt and ground pepper and set aside on a plate.
• To a large high-sided skillet or braiser add 1 1/2 tbsp olive oil and turn to medium-high heat. When the pan is hot, sear the chicken, 3-4 minutes per side until golden brown. Set aside on a plate.
• Turn the heat to medium. Add 1/2 tbsp olive oil and the diced onion and cook for 4-5 minutes until softened. Then add the minced garlic, dried oregano, dried thyme, kosher salt, ground pepper, chili flakes and chopped sundried tomatoes. Cook for 1-2 minutes until fragrant, stirring often.
• Add the milk and broth to deglaze the pan, scraping the bottom to release any browned bits. Bring to a simmer over medium heat and once simmering, stir in the gnocchi. Nestle the chicken breasts and their juices into the pan. Bring to a simmer again and once simmering, reduce heat and keep at a simmer at medium-low heat. Cook for 10-12 minutes or until the chicken is cooked through. Stir the gnocchi occasionally so it doesn’t stick to the bottom of the pan.
• Once the chicken is cooked through (to an internal temperature of 165F), remove the chicken from the pan and stir in parmesan cheese, fresh chopped basil, spinach (if using) and balsamic vinegar and cook for 1-2 more minutes, until the sauce has slightly thickened more and the spinach is wilted.
• To serve, slice the chicken breasts and serve on top of the gnocchi, garnished with more fresh basil if desired.

Notes

• To make this recipe gluten-free, use a gluten-free shelf stable gnocchi, generally found in the dry pasta aisle of the grocery store and gluten-free chicken broth. All of the other ingredients in the recipe can remain the same.
• Sometimes fresh basil is hard to find in the Winter. So, if you can’t find fresh basil, I do suggest adding the 2 cups fresh spinach and then 1-2 tsp dried basil to round out the flavours.
• I use a shelf-stable gnocchi in this recipe but you can also use gnocchi that is found in the refrigerated section of the grocery store. Using this type of gnocchi is key because it releases starch as it cooks, helping to thicken the sauce. I do not recommend using your own homemade gnocchi as it’s likely to bread down in the sauce since it’s very delicate compared to store-bought.

Photography by: Kaeleigh Pugliese

The post Easy One Pan Marry Me Chicken & Gnocchi Dinner appeared first on Cooking in my Genes.

With just a hint of coffee flavour, the chocolate flavour is enhanced so you get super fudgy brownies with a peppermint flavor twist.

These brownies are basically a peppermint mocha coffee drink, your favorite holiday drink, in dessert form!

I love peppermint and chocolate desserts like these peppermint oreo truffles. So, I knew I had to make a brownie version for the holidays!  

These brownies would be the perfect addition to a Christmas cookie box or as a gift on their own. I highly recommend cutting into 20-24 small bite-sized pieces instead of 12 large brownies.

Why you’ll love these peppermint brownies

• Quick: Prep these brownies in just 10 minutes!
• Easy: When you need festive treats, these brownies come together in about 30 minutes.
• Gifting: These fudgy peppermint mocha brownies make a great holiday gift!

Ingredients needed

Butter: you’ll need unsalted butter for this recipe, 1 1/2 sticks of butter to be exact

Sugar: a combination of brown sugar and white sugar help to make the fudgy texture of these peppermint mocha brownies 

Eggs: make sure you have 2 eggs to make this recipe

Peppermint: you’ll need peppermint extract and crushed candy canes for the peppermint flavour; in case you can’t find candy canes, crushed peppermint candy would also work

Espresso: the espresso powder enhances the chocolate flavor in these brownies

Cocoa powder: cocoa powder is a must in any brownie recipe

Flour: all-purpose flour is a needed to bring the batter together

Dark chocolate chips: I love the way the dark chocolate complements the espresso powder and peppermint flavours

How to make these peppermint mocha brownies

1. Preheat the oven to 350F. Grease and line a 8 x 8-inch baking pan with parchment paper on all sides and set aside.
2. Melt butter in a medium mixing bowl. Then add in brown sugar, white sugar, eggs, vanilla extract, peppermint extract, salt and espresso powder and whisk until smooth and combined.
3. Sift in the dry ingredients (cocoa powder and all-purpose flour) into the wet ingredients and stir until just combined. Fold in the dark chocolate chips.
4. Spread the batter evenly into the prepared pan
5. Bake for 22-25 minutes or until the brownies are just set to touch (can take up to 30 minutes depending on your oven). A toothpick inserted into the middle still comes out with a bit of brownie batter on it. Immediately sprinkle the top of the brownies with crushed candy canes and gently press into the brownies.
6. Let the brownies cool completely in the pan before removing from the pan and cutting into squares – 9 big brownies or 12 smaller brownies.

Tips & Tricks

• While candy canes are readily available during the holiday season, if making these outside of that season you could swap for other peppermint candies if needed.
• If you don’t have espresso powder, can use regular ground coffee instead, Use decaf espresso powder if you prefer.
• You can substitute the dark chocolate chips for semi-sweet chocolate chips if desired.
• Gift these brownies for the holidays by cutting into 16-20 small bite-sized brownies instead of larger brownies.

Common Questions

How to store these peppermint brownies

Brownies will keep well in an airtight container at room temperature for up to 3 days.

More holiday desserts to make from the blog

• No-Bake Mini Cranberry Cheesecakes
• Chewy Chocolate Pretzel Bars
• Snickerdoodle Blondies

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Fudgy Peppermint Mocha Brownies for the Holidays

These Fudgy Peppermint Mocha Brownies are so festive! With crushed candy canes, dark chocolate & espresso, they're a perfect holiday dessert.

Course Dessert

Cuisine american-inspired

Keyword brownie, peppermint

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 9 -12 brownies

Author Jess

Ingredients

• 3/4 cup unsalted butter, melted (1 ½ sticks unsalted butter)
• 3/4 cup brown sugar
• 3/4 cup granulated sugar
• 3 x eggs
• 1 tsp vanilla extract
• 2 tsp peppermint extract
• 1/2 tsp salt
• 2 tsp instant espresso or coffee powder
• 3/4 cup cocoa powder
• 1 cup all purpose flour
• 3/4 cup dark chocolate chips
• 2 candy canes crushed

Instructions

• Preheat the oven to 350F. Grease and line a 8 x 8-inch pan with parchment paper on all sides (slightly overhanging to easily remove brownies once cooled) and set aside.
• Melt butter in a medium mixing bowl. Then add in brown sugar, white sugar, eggs, vanilla extract, peppermint extract, salt and espresso powder and whisk until smooth and combined.
• Sift in the cocoa powder and all-purpose flour and stir until just combined. Fold in the dark chocolate chips.
• Spread the batter evenly into the prepared pan
• Bake for 22-25 minutes or until the brownies are just set to touch (can take up to 30 minutes depending on your oven). A toothpick inserted into the middle still comes out with a bit of brownie batter on it. Immediately sprinkle the top of the brownies with crushed candy canes and gently press into the brownies.
• Let the brownies cool completely in the pan before cutting into squares – 9 big brownies or 12 smaller brownies.

Notes

• While candy canes are readily available during the holiday season, if making these outside of that season you could swap for other peppermint candies if needed.
• If you don’t have espresso powder, can use regular ground coffee instead, Use decaf espresso powder if you prefer.
• You can substitute the dark chocolate chips for semi-sweet chocolate chips if desired.
• Gift these brownies for the holidays by cutting into 16-20 small bite-sized brownies instead of larger brownies.

Photography by: Kaeleigh Pugliese

The post Fudgy Peppermint Mocha Brownies for the Holidays appeared first on Cooking in my Genes.

Sweet dates are stuffed with creamy feta cheese and topped with a crunchy walnut, orange and maple topping. The salty-sweet flavour combination is a delight!

This feta stuffed dates recipe is perfect for the Fall and Winter seasons, especially the holiday season!

I love to make easy holiday appetizers like these and these. And, if you’ve made my Boursin stuffed dates recipe, I know you’ll love this feta stuffed version too.

Why you’ll love this roasted dates appetizer

• Easy: You need just X ingredients to make this simple appetizer, all of which can be found at local grocery stores.
• Quick: These feta roasted dates come together in under 30 minutes.
• Bite-sized: Perfect to serve at holiday parties as everyone enjoys cocktails and mingling.

Ingredients needed to make these feta stuffed dates

Medjool dates: make sure to use fresh medjool dates and ensure they are pitted dates (some dates come pitted otherwise you’ll have to take a pit of extra time to pit them, don’t worry it’s super easy!)

Feta: it’s best to use a block of feta cheese that you can cut into small pieces to fit into the dates

Walnuts: finely chopped walnuts are needed for the crunchy topping

Orange: orange zest adds the perfect punch of flavour in the walnut topping

Maple syrup: I love to use maple syrup in this recipe but you can also substitute with honey

Olive oil: just a hint of olive oil is needed

Seasonings: a pinch of ground cinnamon, ground nutmeg and salt round out the flavours of the topping

Fresh herbs: fresh thyme leaves or fresh rosemary adds a nice touch of freshness as the garnish

How to make these roasted feta stuffed dates

1. Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
2. Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date, making sure to not not slice all the way through and then remove the pits.
3. Open the dates and stuff each date with one piece of feta cheese and place each stuffed date, feta-side up, on the parchment lined baking sheet (or in the baking dish).
4. In a small bowl mix together the finely chopped walnuts, olive oil, orange zest, maple syrup, salt and pinches of ground cinnamon and ground nutmeg. Spoon the walnut mixture over the stuffed dates, dividing between the tops of all the dates.
5. Bake the dates for 15 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with thyme leaves or fresh minced rosemary. Serve immediately and enjoy!

Tips & Tricks

• Spice things up by drizzling the roasted dates with hot honey!
• Double this delightful recipe to feed a crowd at holiday parties.
• Make sure to use a block of feta cheese for these stuffed dates. Pre-crumbled feta cheese will not work.
• If you’re allergic to walnuts, you can wrap these dates in prosciutto instead of using the walnut topping and then bake for 15 minutes. Highly recommend drizzling with the maple-olive oil-orange zest mixture (without walnuts) when they’re finished baking.

Common questions

How to store

Store any leftover dates in an airtight container for up to 3-4 days. Enjoy as-is, reheat gently in the microwave or reheat at 325F for about 10-15 until the dates are warm.

More bite-sized appetizers to love from the blog

• 5-Ingredient Puff Pastry Cheese Twists with Gruyère
• Easy and Quick Holiday Brie Crostini Appetizers
• Easy Apricot Jam & Gruyere Cheese Puff Pastry Bites

Print

Roasted Feta Stuffed Dates Appetizer with Walnuts

Make these Feta Stuffed Dates with walnuts in under 30 minutes! These roasted dates are the perfect appetizer for Thanksgiving and Christmas.

Course Appetizer

Cuisine Mediterranean-inspired

Keyword baked feta, dates

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 16 dates

Author Jess

Ingredients

• 16 pitted medjool dates
• 150 g block of feta cheese, cut into 16-20 pieces
• 1/3 cup finely chopped walnuts
• 1 1/2 tbsp extra virgin olive oil
• 1 navel orange, zested
• 1 1/2 tbsp maple syrup
• 1/4 tsp kosher salt
• big pinch ground cinnamon
• big pinch ground nutmeg
• fresh minced rosemary or fresh thyme leaves

Instructions

• Preheat the oven to 375F and line a small baking sheet or baking dish with parchment paper.
• Prepare the dates, if not pitted use a small sharp knife to make a slit lengthwise on one side of the date, making sure to not not slice all the way through and then remove the pits.
• Cut the feta cheese block into 16 pieces.
• Open the dates and stuff each date with one piece of feta cheese and place each stuffed date, feta-side up, on the parchment lined baking sheet (or in the baking dish).
• In a small bowl mix together the finely chopped walnuts, olive oil, orange zest, maple syrup, salt and big pinches of ground cinnamon and ground nutmeg. Spoon the walnut mixture over the stuffed dates, dividing between the tops of all the dates.
• Bake the dates for 15 minutes and then remove from the oven. Let the dates sit for 5 minutes before moving to a serving tray and garnish with fresh thyme leaves or fresh minced rosemary. Serve immediately and enjoy!
• Optional: Drizzle with more olive oil and/or maple syrup before serving.

Notes

• Spice things up by drizzling the roasted dates with hot honey!
• Double this delightful recipe to feed a crowd at holiday parties.
• Make sure to use a block of feta cheese for these stuffed dates. Pre-crumbled feta cheese will not work.
• If you’re allergic to walnuts, you can wrap these dates in prosciutto instead of using the walnut topping and then bake for 15 minutes. Highly recommend drizzling with the maple-olive oil-orange zest mixture (without walnuts) when they’re finished baking.

The post Roasted Feta Stuffed Dates Appetizer with Walnuts appeared first on Cooking in my Genes.