Pink Velvet Homemade Waffles – Festive, Fluffy & Full of Love

Wake Up to a Little Slice of Happy

Hey there, friend! Let’s talk about the best part of waking up. No, it’s not just the coffee (though I’ll never deny a good brew). It’s the smell of something warm, buttery, and downright magical wafting from the kitchen. It’s the sound of a waffle iron sizzling, promising a crispy-on-the-outside, cloud-soft-on-the-inside masterpiece. And today, we’re not just making any waffle. We’re making a celebration on a plate.

These Pink Velvet Waffles are my go-to for turning an ordinary morning into something special. They’re not just food; they’re a mood. That gorgeous blush color is an instant smile, a little kitchen confetti that says, “Hey, today is going to be a good day.” Whether it’s Valentine’s Day, a birthday brunch, Mother’s Day, or just a Tuesday where you want to show someone you care, these waffles deliver. They taste like a classic, tender buttermilk waffle with a hint of vanilla sweetness, and when you top them with a drizzle of chocolate, a mountain of fresh berries, and a fluffy cloud of whipped cream… well, you’ve just created pure, unadulterated joy. So, grab your favorite mixing bowl and let’s make some morning magic together!

The Waffle Iron That Started It All

This recipe takes me right back to my first apartment, with a kitchen so small you could practically touch all four walls at once. My most prized possession was a secondhand, slightly lopsided waffle iron I found at a garage sale. It had seen better days, but it had heart. I’d host “Waffle Wednesdays” for my friends—a chaotic, syrup-covered affair where we’d all cram into that tiny space.

One year, for a friend’s “Gal-entine’s” brunch, I decided plain waffles just wouldn’t do. I wanted to make something that felt as fun and vibrant as our friendship. I stared into my bowl of pale batter and had a wild idea. A few drops of pink food coloring later, and the Pink Velvet Waffle was born. The moment I lifted that iron to reveal the first perfectly pink, perfectly crisp waffle, the whole kitchen erupted in cheers. It wasn’t just about the color; it was about the feeling. It was a simple act that turned a regular Wednesday into a cherished memory. That’s the power of feel-good food, my friends.

Gathering Your Rainbow (Mostly Pink!)

Here’s everything you’ll need to whip up a batch of these beauties. Don’t stress if you’re missing an item or two—I’ve got your back with some easy swaps and chef-y insights.

• 4 cups all-purpose flour: This is the sturdy backbone of our waffle. It gives them that perfect structure that can hold up to all our delicious toppings. For a lighter texture, you can swap in 1 cup of cake flour for one of the all-purpose cups.
• 8 teaspoons baking powder: Our leavening hero! This is what gives these waffles their signature fluffy, airy lift. Make sure yours is fresh for the best rise.
• 4 tablespoons sugar: Just the right amount to add a subtle sweetness that plays so nicely with the vanilla. I use regular granulated, but cane sugar works great, too.
• 1 teaspoon salt: Never, ever skip the salt! It’s the flavor enhancer that makes all the other ingredients pop and balances the sweetness perfectly.
• 1 cup butter, melted: This is where the rich, luxurious flavor and that irresistible crispy edge come from. I use unsalted so I can control the salt level. For a dairy-free version, refined coconut oil is a fantastic substitute.
• 3½ cups buttermilk: The secret weapon for incredibly tender and tangy waffles. No buttermilk? No problem! Make a quick “sour milk” by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and let it sit for 5 minutes. Do this for the full amount needed.
• 4 teaspoons vanilla extract: The soul of the dish! Use the real stuff if you can—it makes a world of difference. That warm, aromatic flavor is pure comfort.
• 4 eggs: Our binding agent and another source of richness and fluffiness. They help create a beautiful, golden-brown crust.
• 12–16 drops pink food coloring: The fun part! I use liquid gel food coloring for a vibrant color without thinning the batter. Start with 12 drops and add more until you reach your dream shade of pink. For a natural tint, a teaspoon of beet powder works wonders!

For the Toppings (The Grand Finale!):

• Chocolate syrup or hot fudge
• Fresh strawberries or raspberries
• A big dollop of whipped cream

Let’s Get Cooking: Your Path to Waffle Greatness

Ready to transform these simple ingredients into brunch superstars? Follow these steps, and you’ll be a waffle whiz in no time. I’ve sprinkled in my favorite chef hacks to make the process smooth and successful.

1. Preheat Your Waffle Iron. This is step one for a reason! A properly heated iron is the key to getting that crisp, non-stick exterior. If your iron has temperature settings, aim for a medium-high. Chef’s Hack: While it’s heating, give the plates a very light brush with neutral oil or a spritz of cooking spray, even if it’s non-stick. This guarantees a perfect release every single time.
2. Whisk the Dry Team. In a large bowl, add your flour, baking powder, sugar, and salt. Grab your whisk and give it a really good, aerating whisk. We’re not just mixing; we’re making sure that baking powder is evenly distributed so every bite of your waffle is uniformly fluffy.
3. Unite the Wet Team. In a separate, medium-sized bowl, crack in your eggs and give them a quick beat. Now, stream in your melted (but slightly cooled) butter while whisking. This tempers the eggs so they don’t scramble. Then, pour in the buttermilk, vanilla, and those all-important drops of pink food coloring. Whisk it until it’s a beautifully uniform shade of pink.
4. The Big Merge. Now, pour your gorgeous pink wet ingredients into the bowl with the dry ingredients. This is the most critical moment: DO NOT OVERMIX! Use a spatula and gently fold the batter together. It’s totally okay—in fact, it’s perfect—if there are a few streaks of flour and the batter looks a little lumpy. Overmixing develops gluten and leads to tough, chewy waffles. We want tender, light, and airy. Chef’s Hack: If you’re adding mini chocolate chips or that almond extract twist, now is the time to fold them in gently.
5. Cook to Perfection. Using a ladle or a measuring cup, pour the recommended amount of batter onto the center of your preheated waffle iron. Close the lid and let the magic happen! Resist the urge to peek for at least the first 3 minutes. Most waffles will take about 4-5 minutes to become golden and crisp. You’ll know they’re done when the steam slowing down significantly.
6. Serve Immediately… or Keep ‘Em Crispy! The absolute best way to eat a waffle is straight from the iron. But if you’re cooking for a crowd, don’t let them get soggy in a stack! Chef’s Hack: Place cooked waffles in a single layer on a wire rack set inside a baking sheet. You can keep them warm in a 200°F (95°C) oven. This allows air to circulate and keeps them perfectly crisp.

Plating Your Pink Masterpiece

Now for the best part—the grand presentation! How you serve these can turn a great breakfast into an unforgettable one.

I love placing one warm waffle on a vibrant plate—a bright white or even a light blue plate makes that pink color really sing. Drizzle the waffle generously with chocolate syrup, letting it cascade into all the little squares. Next, artfully scatter a handful of fresh, sliced strawberries and a few whole raspberries for a pop of red. The final, non-negotiable touch? A generous, billowy dollop of freshly whipped cream right in the center. For that extra “wow” factor, I’ll grate a little white chocolate over the top or add a sprig of fresh mint. Serve with a hot cup of coffee or a tall glass of cold milk, and watch the smiles appear.

Make It Your Own! Fun Flavor Twists

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite ways to mix it up:

• Chocolate Chip Confetti: Fold in 1/2 cup of mini white chocolate chips and 1/2 cup of rainbow sprinkles into the batter for a true birthday party vibe.
• “Red Velvet” Vibe: Reduce the pink food coloring to 4-5 drops and add 1-2 tablespoons of unsweetened cocoa powder to the dry ingredients. You’ll get a lovely marbled pink-and-brown effect that tastes like a red velvet cake.
• Gluten-Free & Fantastic: Swap the all-purpose flour for your favorite 1:1 gluten-free flour blend. The result is just as tender and delicious!
• Berry Blast Compote: Instead of chocolate syrup, simmer a cup of mixed berries with a tablespoon of sugar and a squeeze of lemon juice until syrupy. Spoon this warm compote over your waffles for a fruity explosion.
• The Cream Cheese Drizzle: Whisk together 4 oz of softened cream cheese, 1/4 cup of milk, 1/2 cup of powdered sugar, and a splash of vanilla until smooth. Thin it out with a little more milk if needed and drizzle this tangy, creamy goodness over everything.

Beau’s Kitchen Corner

This recipe has come a long way from that first pink batch in my lopsided waffle iron! I’ve learned that the batter actually benefits from resting for about 5-10 minutes after mixing. It gives the flour time to fully hydrate and the baking powder a chance to start working, which leads to an even fluffier waffle. Don’t be afraid of the batter being thick; that’s what we want! A thin batter makes thin, sad waffles. We’re going for thick, fluffy, and fabulous. And a little kitchen story for you: I once accidentally used a whole bottle of pink coloring (it had a faulty lid!). Let’s just say we had neon pink waffles that stained everything, including my friend’s dog who managed to snag one. We still laugh about “The Day of the Pink Beast.” Learn from my mess—add your color gradually!

Your Waffle Questions, Answered!

Q: My waffles are coming out soft and soggy, not crisp. What am I doing wrong?
A: The most common culprit is a waffle iron that isn’t hot enough. Make sure it’s fully preheated before you add the batter. Also, avoid stacking them directly on a plate when they come out—that steam makes them soft. Use a wire rack to keep them crisp!

Q: Can I make the batter the night before?
A: I don’t recommend it for the fluffiest results. The baking powder will lose its oomph overnight, leading to denser waffles. For a make-ahead solution, mix your dry ingredients and wet ingredients in separate bowls the night before. In the morning, just combine them and cook!

Q: How do I clean a sticky waffle iron?
A> Prevention is key! That light coating of oil before the first waffle helps a ton. For cleanup, always let the iron cool completely, then brush off any crumbs. Wipe the plates with a damp cloth. Never use abrasive scrubbers!

Q: Can I freeze these waffles for later?
A> Absolutely! Let them cool completely on a wire rack. Then, place them in a single layer on a baking sheet to “flash freeze” for an hour. Once frozen solid, transfer them to a freezer bag. They’ll keep for up to 3 months. Reheat straight from the freezer in a toaster or a 350°F oven until warm and crisp.

Nourishing Your Brunch Cravings

Let’s be real—these are a treat, and they’re meant to be enjoyed as such! This approximate nutritional info is for one waffle (without toppings), based on the recipe making about 6 large, Belgian-style waffles. Remember, your specific ingredients and waffle iron size will cause variations.

Per Waffle (approx.): Calories: ~430 | Protein: 9g | Fat: 24g | Carbohydrates: 45g | Sugar: 10g | Fiber: 1g

To lighten things up a bit, you can use a light buttermilk, reduce the butter slightly (though it will affect richness and crispness), or use a sugar alternative. But my personal philosophy? When you’re indulging in something as special as Pink Velvet Waffles, go for the real deal, savor every single bite, and enjoy the moment with the people you love.

Final Thoughts

And there you have it! My complete guide to creating the most delightful, fluffy, and feel-good Pink Velvet Waffles. This recipe is more than just a list of ingredients and steps; it’s an invitation to slow down, to play with your food, and to create a little bit of edible happiness. There’s no wrong way to enjoy them, and no mistake in the kitchen that can’t be fixed (trust me, I’ve made most of them!).

So, the next time you want to make a morning memorable, whip up a batch of these. See that pink batter and just try not to smile. I dare you. Happy cooking, and don’t forget to tag @Feastical in your photos—I love seeing your kitchen creations!

With a full heart and an even fuller plate,

Beau

Lemon Blueberry Cheesecake Cookies: Your New Favorite Sweet Bite

Hey friends, Beau here! Welcome back to the Feastical kitchen. You know me—I’m all about those recipes that feel like a celebration, the kind of food that makes you close your eyes and just sigh with happiness. Today, we’re baking up something that does exactly that. We’re talking about my legendary Lemon Blueberry Cheesecake Cookies.

Imagine this: a soft, chewy lemon sugar cookie, so buttery it practically melts in your mouth. Now, picture it swirled with pockets of sweet, jammy blueberries and stuffed with a secret, creamy vanilla cheesecake heart. You get that bright, sunny burst of citrus, the rich depth of cheesecake, and the juicy pop of berry all in one incredible bite. It’s not just a cookie; it’s an experience. It’s your favorite slice of cheesecake and your go-to summer cookie having a party, and you’re definitely invited.

I know “stuffed cookies” can sound a little fancy, but trust me, we’re keeping it simple and soulful, just like we do around here. This recipe is a project of love, perfect for a weekend when you want to treat yourself and your people to something truly special. So, tie on your apron, find that spatula (check the drawer with the odd utensils, that’s where mine always hides), and let’s make some magic.

A Sweet Slice of Memory

This recipe didn’t just appear out of thin air. It’s a direct result of my lifelong love affair with my Grandma Jean’s blueberry cheesecake. Every summer, when the blueberries were fat and plentiful at the farmers’ market, she’d bake one. The whole house would smell of buttery graham cracker crust and sweet cream cheese. My brother and I would sit at the kitchen table, legs swinging, waiting for that first coveted slice.

One particularly hot summer day, we had a cookie craving but also a leftover wedge of that famous cheesecake in the fridge. A wild idea struck: what if we could have both? Our first attempt was… messy. Let’s just say we learned that cold cheesecake is much easier to handle than room-temperature! But that delicious, chaotic experiment stuck with me. Years later, as I developed recipes for Feastical, I refined that childhood dream into the cookie you’re about to make. It’s a taste of nostalgia, a warm hug from the past, and I’m just so excited to share it with you.

Gathering Your Cookie Crew: The Ingredients

Here’s the lineup for our star players. Read through these notes—I’ve tucked some of my favorite chef hacks and substitution tips in here to make sure you’re set up for success.

For the Cheesecake Filling:

• 12 oz Cream Cheese, Cold: Using it straight from the fridge is our secret weapon! A cold, firm block is way easier to scoop and will freeze solid, which is key to keeping that creamy center from melting into the dough.
• 6 tbsp Granulated White Sugar: Just enough to sweeten the filling and balance the tang of the cream cheese.
• 1 tsp Vanilla Extract: The classic partner for cheesecake. It adds that warm, familiar depth we all love.

For the Blueberry Jam:

• 24 oz Fresh Blueberries: Fresh berries give us the best, brightest flavor for our quick jam. If you’re in a pinch, frozen work too—no need to thaw, just add a couple extra minutes to the cooking time.
• ½ cup Granulated White Sugar: This sweetens the berries and helps them break down into that perfect, jammy consistency.

For the Cookie Dough:

• 5½ cups All-Purpose Flour, spooned & leveled: This is crucial! Scooping your flour directly with the measuring cup packs it in and leads to dry cookies. Instead, spoon the flour into your cup and level it off with a knife for perfect results every time.
• 1 tsp Baking Powder & 1 tsp Baking Soda: Our leavening dream team. They work together to give the cookies that perfect rise and chewy texture.
• 1 tsp Salt: Never skip the salt! It enhances all the other flavors and keeps the cookies from tasting flat.
• 2 cups Granulated White Sugar + ½ cup for rolling: We’re using a good amount of sugar for that classic chewy texture and a lovely cracked top.
• 4 tbsp Fresh Lemon Zest: This is where the magic happens! The zest is packed with potent citrus oils, giving us that vibrant lemon flavor without adding extra liquid. Please, please use fresh—it makes all the difference.
• 2 cups Unsalted Butter, very soft: I mean soft. Leave it on the counter for a few hours. It should be easily indented with your finger. This helps it cream beautifully with the sugar for a light, airy dough.
• 2 large Eggs, room temperature: Room temp eggs incorporate much more smoothly into the butter and sugar mixture. Just pop them in a bowl of warm water for 5-10 minutes if you forgot to take them out!
• 4 tsp Vanilla Extract: Yes, four teaspoons! We’re building layers of flavor, and the vanilla is the foundation.

Let’s Get Baking: The Step-by-Step Fun

Alright, team. This is where the magic happens. We’re going to take it one step at a time. Put on some good music, and let’s dive in.

1. Prepare the Cheesecake Filling: In a medium bowl, beat the cold cream cheese, 6 tablespoons of sugar, and 1 teaspoon of vanilla together until it’s completely smooth and lump-free. Chef’s Hack: I like to use a small cookie scoop (about 1-1.5 teaspoons) to portion this mixture into 36 little dollops onto a parchment-lined baking sheet. Pop this entire sheet into the freezer for at least 1-2 hours, or until the dollops are frozen solid. This is a non-negotiable step for a clean, gooey center!
2. Make the Quick Blueberry Jam: While the filling chills, let’s make the jam. In a saucepan over medium heat, combine the fresh blueberries and ½ cup of sugar. Cook, stirring often, for about 10-15 minutes. You’ll hear the berries sizzle and pop as they release their juices. Keep cooking until the mixture has thickened significantly and coats the back of a spoon. Pro Tip: Don’t walk away! Burnt jam is a sad thing. Once done, scrape it into a bowl and let it cool completely. A warm jam will make your dough sticky and hard to handle.
3. Mix the Dry Ingredients: In a large bowl, whisk together your flour (remember, spooned and leveled!), baking powder, baking soda, and salt. This ensures our leaveners and salt are evenly distributed throughout the dough for a consistent bake.
4. Cream the Butter & Sugar: In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), beat the very soft butter with the 2 cups of sugar and all that glorious fresh lemon zest. Beat it on medium-high speed for a good 2-3 minutes, until it becomes pale, light, and fluffy. This step incorporates air, which is essential for texture. Scrape down the sides of the bowl. Add the room-temperature eggs and 4 teaspoons of vanilla, and mix until just combined.
5. Combine Wet & Dry: With the mixer on low speed, gradually add the flour mixture to the wet ingredients. Mix until just combined and no dry streaks of flour remain. Chef’s Warning: Overmixing at this stage leads to tough cookies! Now, take your cooled blueberry jam and gently fold it in with a spatula. We’re going for a beautiful, marbled swirl—not a fully incorporated, purple dough.
6. Assemble the Cookies (The Fun Part!): Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Place your ½ cup of sugar for rolling in a small bowl. Now, take a scoop of dough (I use a larger 2-tablespoon scoop). Flatten it slightly in the palm of your hand. Place one frozen cheesecake dollop right in the center. Gently fold the dough up and around the filling, pinching it closed to seal it completely. Roll it into a smooth ball, then roll the ball in the reserved sugar to coat it lightly. Place it on your prepared baking sheet, and repeat! Give them about 2 inches of space to spread.
7. Bake to Perfection: Bake for 11-13 minutes. The edges should be lightly golden and set, but the centers will still look very soft and puffy. This is what we want! Do not overbake. They will continue to set up as they cool. Let them cool on the baking sheet for at least 10-15 minutes before transferring them to a wire rack to cool completely. This patience is rewarded with the perfect chewy texture.

How to Serve These Sunshine-Filled Cookies

Okay, the hardest part is over: waiting for them to cool. Now, how do we serve these masterpieces?

For the ultimate experience, serve these cookies slightly warm. That’s when the cheesecake center is at its most luscious and gooey. A cold glass of milk is their best friend, but they’re also incredible with a cup of hot tea or a fresh-brewed coffee.

Want to make them feel extra special? Place one on a small plate, dust it with a little powdered sugar, and add a few fresh blueberries and a thin slice of lemon on the side. It turns a simple cookie into a restaurant-worthy dessert. They are the absolute star of any picnic, potluck, or bake sale—be prepared to hand out the recipe!

Make It Your Own: Fun Recipe Twists

I love this recipe as-is, but cooking is all about creativity! Here are a few ways you can play with the flavors:

• White Chocolate Dream: Fold ¾ cup of white chocolate chips into the dough along with the blueberry jam. The creamy sweetness is a fantastic match for the lemon and blueberry.
• Extra Tangy Twist: Add a tablespoon of fresh lemon juice to your blueberry jam as it cooks. It brightens up the whole cookie and cuts through the richness beautifully.
• Pop of Berry Flavor: Crush up ¼ cup of freeze-dried blueberries and fold them into the dry ingredients. This gives an intense, concentrated blueberry flavor and a lovely pop of color without adding moisture.
• Gluten-Free Friendly: You can use a 1:1 gluten-free all-purpose flour blend in place of the regular flour. I’ve had great results with this swap!
• Raspberry Lemonade Version: Swap the blueberries for fresh or frozen raspberries in the jam. The raspberry-lemon combination is a classic for a reason!

Beau’s Kitchen Notes & Stories

This recipe has seen a few iterations in my kitchen. The first time I tested it, I thought, “How hard can it be?” and used room-temperature cream cheese for the filling. Let me tell you, it was a sticky, hilarious disaster. My hands were covered in pink and white goo, and the cookies spread into one giant, delicious-but-ugly cookie puddle. We still ate it with spoons, but I learned the cold-and-frozen filling lesson the hard way so you don’t have to!

Over time, I also discovered that the lemon zest is the true hero. At first, I used less, but I found that a full four tablespoons gives you that unmistakable, sunny lemon flavor in every single bite. Don’t be shy with it!

Your Questions, Answered!

Q: My cheesecake filling leaked out! What happened?
A: This usually means the filling wasn’t frozen solid enough, or the dough wasn’t sealed completely. Make sure those cheesecake dollops are like little rocks before you bake, and really pinch the dough closed, making sure there are no cracks.

Q: Can I make these ahead of time?
A> Absolutely! You can freeze the assembled, unbaked cookie dough balls on a sheet pan, then transfer them to a freezer bag. When you’re ready, bake them straight from the freezer, adding 1-2 minutes to the baking time. You can also store the baked cookies in an airtight container for up to 3 days.

Q: My cookies came out cakey, not chewy. Why?
A> This is often due to over-measuring the flour. Remember to spoon and level! Using too much flour is the most common cause of a cakey texture. Also, make sure your butter was soft, not melted.

Q: Can I use store-bought blueberry jam?
A> You can, for sure! Use about 1 cup of a thick, high-quality jam. If it’s very runny, it might make the dough a bit trickier to handle, but it’ll still taste delicious.

Lemon Blueberry Cheesecake Cookies : Stuffed, Chewy & Bursting with Flavor

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Lemon Blueberry Cheesecake Cookies

A bright, chewy, creamy cookie packed with lemon, blueberry, and cheesecake goodness.

---

Ingredients

Scale 1x2x3x

Cheesecake Filling:

• 12 oz cream cheese, cold

• 6 tbsp granulated sugar

• 1 tsp vanilla extract

Blueberry Jam:

• 24 oz fresh blueberries (or frozen)

• ½ cup granulated sugar

Cookie Dough:

• 5½ cups all-purpose flour, spooned & leveled

• 1 tsp baking powder

• 1 tsp baking soda

• 1 tsp salt

• 2 cups unsalted butter, very soft

• 2 cups granulated sugar

• 4 tbsp fresh lemon zest

• 2 large eggs, room temperature

• 4 tsp vanilla extract

• ½ cup granulated sugar (for rolling)

Optional Mix-Ins & Toppings:

• White chocolate chips, freeze-dried blueberries, fresh berries, powdered sugar, extra lemon zest

---

Instructions

1. Prep the Cheesecake Filling:

• Beat cold cream cheese, 6 tbsp sugar, and 1 tsp vanilla until smooth.

• Scoop 1–1.5 tsp portions onto a parchment-lined baking sheet. Freeze at least 1–2 hours until solid.

2. Make the Blueberry Jam:

• In a saucepan over medium heat, cook blueberries with ½ cup sugar for 10–15 minutes until thickened.

• Let cool completely.

3. Mix Dry Ingredients:

• Whisk together flour, baking powder, baking soda, and salt.

4. Cream Butter & Sugar:

• Beat butter, 2 cups sugar, and lemon zest until pale and fluffy (2–3 mins).

• Add eggs and 4 tsp vanilla; mix until combined.

5. Combine Wet & Dry:

• Gradually mix in the flour mixture on low speed. Fold in cooled blueberry jam for a marbled effect.

6. Assemble Cookies:

• Preheat oven to 350°F (175°C). Line baking sheets with parchment.

• Flatten 2-tbsp dough in your hand, place one frozen cheesecake dollop in the center, fold dough over and pinch closed.

• Roll in reserved sugar and place 2 inches apart on baking sheets.

7. Bake:

• Bake 11–13 minutes until edges are lightly golden and centers are soft.

• Cool 10–15 minutes on sheet before transferring to a wire rack.

Notes

• Freeze cheesecake filling for a firm, gooey center.

• Seal dough tightly around filling to prevent leaks.

• Spoon & level flour to avoid cakey cookies.

• Soft, not melted butter = chewy texture.

Nutrition

• Calories: 168 Cal per cookie
• Fat: 9g
• Carbohydrates: 20g
• Protein: 2g

Nutritional Information (Per Cookie)

Here’s a rough breakdown for those who are curious! Remember, this is a treat, so savor every bite.

• Calories: 168
• Protein: 2g
• Carbohydrates: 20g
• Fat: 9g
• Saturated Fat: 5g
• Sugar: 11g
• Fiber: 1g

Prep Time: 2 hours (includes chill time) | Cook Time: 11 minutes | Total Time: 2 hours 11 minutes | Yield: 36 glorious cookies

Final Thoughts from My Kitchen to Yours

Well, there you have it. My heart and soul in cookie form. Baking these Lemon Blueberry Cheesecake Cookies is more than just following a recipe; it’s about creating a moment of pure joy. It’s about the smell of lemon zest and vanilla filling your kitchen, the anticipation of that first bite into the creamy center, and the smiles on the faces of the people you share them with.

I hope you love making (and eating!) these as much as I do. They’re a little bit of work, but I promise you, they are worth every single second. If you make them, I’d be absolutely thrilled if you tagged @Feastical on social media so I can see your beautiful creations. Now go forth and bake something amazing!

With a full heart and an even fuller cookie jar,

Beau

Chocolate Peanut Butter Rice Cakes: Your New Favorite Snack Obsession

Hey friends, Beau here! Let’s talk about that 3 PM slump. You know the one. Your energy is dipping, your stomach is staging a minor rebellion, and you’re staring into the pantry abyss, willing something magical and satisfying to appear. You want something sweet, but you don’t want to crash. You want something crunchy, but you also crave that creamy, comforting feel. And let’s be real, you probably don’t want to dirty every bowl in the kitchen.

Well, my snack-loving friends, I have the answer. It’s been blowing up all over social media for a reason, and after tweaking and tasting more batches than I can count, I’m so excited to share my ultimate take on these Viral Chocolate Peanut Butter Rice Cakes.

This isn’t just a recipe; it’s a snack-time revelation. We’re taking humble rice cakes and transforming them into crispy, creamy, chocolate-drenched discs of pure joy. They’re the perfect intersection of a treat and a tidy little protein-packed pick-me-up. They require zero baking, are naturally gluten-free, and are so simple that you’ll have them stashed in the fridge before your favorite podcast finishes an episode. So, let’s banish boring snacks and make something that truly tastes like a happy little high-five.

A Crunchy Walk Down Memory Lane

This recipe takes me right back to my grandma’s kitchen. She wasn’t a fancy chef, but she was a wizard with simple ingredients. Her after-school special was always a rice cake with a thick schmear of peanut butter and a sprinkle of chocolate chips that she’d let melt just a little from the warmth of the peanut butter. It was our little secret, a perfect, no-fuss treat that felt like a major indulgence.

When I saw this upgraded, chocolate-covered version trending online, it was like a flood of those warm, fuzzy memories came rushing back. It was my grandma’s smart snack, all grown up and dressed to impress. It proves that the best food ideas often aren’t complicated new inventions; they’re beloved classics, reimagined with a little extra love (and a whole lot of chocolate). Making these now feels like connecting with that joyful, simple part of my food journey, and I can’t wait for you to make your own memories with them.

Gathering Your Snack Squad: The Ingredients

One of the best things about this recipe is its beautiful simplicity. You only need a handful of pantry staples to create something truly spectacular. Here’s the lineup and a few of my chef-y insights to help you build the best version possible.

• 26 Plain or Lightly Salted Rice Cakes: I like the classic large, round ones for maximum canvas space. The light saltiness is a perfect base that plays so well with the sweet chocolate and rich peanut butter. Chef’s Tip: If you can only find unsalted, don’t worry! We’ll be adding flaky salt at the end, which will do the trick.
• 32 oz Creamy Peanut Butter: This is your creamy dream layer! I recommend a “no-stir” natural peanut butter or a standard creamy one for the best, smoothest spreading consistency. The oil separation in some natural brands can make it a bit tricky to get an even layer. Substitution Tip: Any nut or seed butter works wonderfully here. Almond butter, cashew butter, or even sunflower seed butter for a nut-free version are all fantastic.
• 24 oz Chocolate Chips: This is where you can really make it your own. I adore the deep, rich flavor of dark chocolate chips (and they often have less sugar), but semi-sweet is a classic crowd-pleaser. Dietary Swap: Want to keep it dairy-free or vegan? Just grab your favorite dairy-free chocolate chips! They melt and set just as beautifully.
• Flaky Sea Salt (for topping): Don’t you dare skip this! A sprinkle of flaky salt like Maldon is the secret weapon. It heightens the chocolate flavor, cuts through the richness, and gives you those delightful salty-sweet bursts in every single bite.
• Optional Toppings for Extra Flair: This is your playground! A sprinkle of chopped roasted peanuts for extra crunch, a dusting of shredded coconut for a tropical vibe, or even a final drizzle of melted almond butter for a gorgeous marbled effect. Go wild!

Let’s Get Building: Your Step-by-Step Guide

Alright, team, it’s assembly line time! This process is fast, fun, and almost meditative. Put on some tunes, clear a little counter space, and let’s create some snack magic.

1. Line ‘Em Up: Grab two large baking sheets and line them with parchment paper. This is a non-negotiable step for easy cleanup and preventing any sticky situations. Lay out all your rice cakes in a single layer, giving them a little personal space. Chef’s Hack: If your rice cakes are particularly crumbly, you can give them a very gentle spritz with water from a spray bottle. This helps the peanut butter adhere without making them soggy!
2. The Peanut Butter Layer: Now, take your peanut butter and get spreading! I like to use a small offset spatula for this—it gives you so much control—but a butter knife works perfectly too. Spread a generous, thick layer all the way to the edges. We’re creating a sealed, creamy barrier that the chocolate won’t seep through. Don’t be shy here; this is the soul of the snack!
3. Melt the Chocolate: Time to melt our chocolatey blanket. You have two great options here. For the Double Boiler Method, place a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl isn’t touching the water). Stir the chocolate chips constantly until they’re smooth and glossy. This method gives you the most control. For the Microwave Method, pop the chips in a microwave-safe bowl and heat in 30-second bursts, stirring thoroughly between each burst. Stop when there are just a few lumps left and stir until they melt completely. This prevents the chocolate from scorching. Chef’s Tip: If your melted chocolate seems a bit thick, you can stir in a tiny teaspoon of coconut oil to make it smoother and easier to spread.
4. The Chocolate Blanket: Using a spoon or your offset spatula, dollop and spread the melted chocolate over the peanut butter layer. I love to make swirly, rustic patterns—it doesn’t have to be perfect! Just make sure you cover most of the surface. This is where the magic really starts to look the part.
5. The Grand Finale (Toppings!): Immediately after covering each rice cake with chocolate, give it a graceful sprinkle of that flaky sea salt and any other toppings you’re using. If you wait too long, the chocolate will start to set and the toppings won’t stick. This is your moment to be an artist!
6. The Big Chill: Carefully slide the baking sheets into the fridge (if you have space) or the freezer. They’ll need about 15-20 minutes to set up completely. You’ll know they’re ready when you tap the chocolate and it’s firm and doesn’t give. Chef’s Hack: The freezer is your best friend if you’re impatient like me. It speeds up the process dramatically!

How to Serve & Savor Your Creation

Once they’re set, you’re ready for the best part: eating! You can enjoy these straight from the fridge for a cool, firm bite, or let them sit out for a minute or two if you prefer a slightly softer chocolate texture.

I love stacking a few on a wooden board for a casual, shareable snack when friends come over—they’re always a huge hit. For a more decadent feel, you can even crumble one over a bowl of vanilla ice cream. Pack one in a little parchment paper sleeve for a lunchbox treat, or just sneak one directly from the container while standing in front of the open fridge. I won’t judge; I do it, too.

Get Creative: Fun Flavor Twists & Swaps

The basic formula is a masterpiece, but it’s also an incredible canvas for your cravings. Here are a few of my favorite ways to mix it up:

• The “Elvis” Special: Add a layer of thinly sliced banana over the peanut butter before you add the chocolate. It’s like a frozen, portable Elvis sandwich!
• Rocky Road Rendezvous: Before the chocolate sets, sprinkle on mini marshmallows and a few chopped almonds. Hello, childhood nostalgia!
• White Chocolate Wonderland: Swap the dark chocolate for melted white chocolate and top with dried cranberries and pistachios for a festive, sweet-and-tart combo.
• Double Crunch Delight: Mix a handful of crispy rice cereal into your peanut butter before spreading. It adds a whole new dimension of fun texture.
• SunButter Sensation (Nut-Free): Use SunButter instead of peanut butter and top with dairy-free chocolate and pumpkin seeds for a completely nut-free, allergy-friendly version that’s just as delicious.

Beau’s Kitchen Notes & Stories

I’ve made these so many times that the process is now muscle memory. It’s my go-to recipe when I need a hostess gift, a potluck contribution, or just a little meal prep for my own week. The recipe has evolved in my kitchen, too—I started out meticulously smoothing the chocolate, but now I love the rustic, swirly look. It feels more homemade and full of heart.

A funny kitchen story? The first time I made a double batch, I ran out of parchment paper and thought, “Eh, wax paper is basically the same, right?” Friends, it is not. Let’s just say I spent more time scraping chocolate off wax paper than I did making the actual snacks. We live and we learn! Always use parchment.

Your Questions, Answered!

Q: My chocolate cracked when I bit into it. What did I do wrong?
A: This usually means the chocolate was spread on too thickly or was tempered a bit too hot. No worries, it still tastes amazing! Next time, try stirring in a 1/2 teaspoon of coconut oil to the melted chocolate to make it more flexible once set.

Q: Can I make these ahead of time and freeze them?
A: Absolutely! They are a fantastic freezer food. Layer them in an airtight container with parchment paper between the layers to prevent sticking. They’ll keep perfectly for up to a month. You can eat them straight from the freezer—they have a great frozen candy bar texture!

Q: My peanut butter layer is tearing the rice cakes. Help!
A: This is a common issue with crumbly rice cakes or very thick peanut butter. Try warming your peanut butter for 10-15 seconds in the microwave to make it more spreadable. And remember, a gentle hand is key!

Q: Are these actually healthy?
A> I like to think of them as a “better-for-you” treat! They’re made with real ingredients and provide a good hit of protein and healthy fats from the peanut butter, which is more satisfying than a sugar-filled candy bar. As with all good things, they’re perfect as part of a balanced diet.

Chocolate Peanut Butter Rice Cakes : The Viral Snack You’ll Want on Repeat

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Chocolate Peanut Butter Rice Cakes

Your New Favorite Snack Obsession
A crunchy, creamy, naturally gluten-free treat that’s quick, no-bake, and perfect for snacking anytime.

---

Ingredients

• 26 plain or lightly salted rice cakes – large, round ones work best

• 32 oz creamy peanut butter – any nut or seed butter works (almond, cashew, SunButter)

• 24 oz chocolate chips – dark, semi-sweet, or dairy-free

• Flaky sea salt – for finishing

Optional Toppings:

• Chopped roasted peanuts

• Shredded coconut

• Drizzled almond butter

• Mini marshmallows or pumpkin seeds

---

Instructions

• Prep the Rice Cakes:
  Line two large baking sheets with parchment paper. Arrange rice cakes in a single layer with a little space between them.

• Spread the Peanut Butter:
  Warm peanut butter slightly if needed. Spread a generous, even layer onto each rice cake using a butter knife or offset spatula. Cover edges completely to prevent chocolate seepage.

• Melt the Chocolate:

  • Double Boiler Method: Place a heatproof bowl over simmering water (bottom of bowl not touching water). Stir constantly until smooth.

  • Microwave Method: Heat in 30-second bursts, stirring between each, until just melted. Add ½–1 tsp coconut oil if chocolate is too thick.

• Top with Chocolate:
  Spoon or spread melted chocolate over the peanut butter layer. Rustic, swirly patterns are perfect—perfection isn’t required!

• Add Finishing Touches:
  Sprinkle flaky sea salt immediately, along with any optional toppings. Work quickly before chocolate sets.

• Chill to Set:
  Refrigerate or freeze for 15–20 minutes until chocolate is firm. The freezer speeds up the process if you’re impatient!

Notes

• Prevent Tearing: Warm peanut butter for easier spreading; use a gentle hand.

• Avoid Cracking Chocolate: Stir in coconut oil for more flexibility if chocolate sets too thickly.

• Storage: Layer with parchment paper in an airtight container. Fridge: up to 2 weeks; Freezer: up to 1 month.

The Nutritional Lowdown (Per Rice Cake)

Here’s a general breakdown to help you plan. Remember, this can vary based on the specific brands of ingredients you use!

• Prep Time: 15 minutes
• Chill Time: 15 minutes
• Total Time: 30 minutes
• Calories: ~366
• Protein: ~9g
• Fat: ~24g
• Carbohydrates: ~28g
• Fiber: ~3g
• Sugar: ~11g

Final Thoughts from My Kitchen to Yours

And there you have it! The snack that’s taken over my kitchen and my heart. I love this recipe because it proves that you don’t need complicated techniques or a million ingredients to make something truly special and satisfying. It’s about taking a few simple, good things and putting them together with a little bit of joy.

I really hope you give these Chocolate Peanut Butter Rice Cakes a try. Whip up a batch, stash them away for a rainy (or crazy-busy) day, and experience that little moment of peace and pleasure for yourself. And when you do, I’d love to hear about it! Tag me @Feastical on social media so I can see your beautiful creations.

Happy snacking, friends!

Beau

Your New Favorite Morning Ritual: One-Pan Sweet Potato Hash

Hey friends, Beau here! Let’s talk about mornings. You know the drill: the alarm blares, you scramble to get ready, and before you know it, you’re out the door with a rumbling stomach and… nothing good to eat. We’ve all been there, reaching for that sad, packaged bar that tastes more like cardboard than comfort. I’m here to tell you it doesn’t have to be that way. What if I told you that in the time it takes to scroll through your social media feed, you could be digging into a skillet of something truly spectacular? A meal that fuels your body, delights your taste buds, and makes your entire kitchen smell like a cozy weekend brunch spot?

Welcome to the magic of my One-Pan Sweet Potato Hash with Spiced Chicken Sausage. This isn’t just a recipe; it’s a game-changer for busy lives. It’s a vibrant, colorful jumble of tender sweet potatoes, crisp-tender bell peppers, and hearty kale, all hugged by savory, perfectly spiced chicken sausage. The best part? It all comes together in one single pan, meaning you get a phenomenal meal without a mountain of dishes. It’s Whole30-friendly, meal-prep champion, and so incredibly satisfying. It’s the kind of food that makes you feel good from the inside out, and I can’t wait for you to try it. So, let’s fire up that skillet and turn a chaotic morning into a delicious one.

The Diner That Inspired It All

This recipe takes me right back to my college days. There was this little 24-hour diner near campus, the kind with sticky vinyl booths and coffee that could wake the dead. After a late night of… well, let’s just call it “studying,” my friends and I would pile in, starving and exhausted. I always, without fail, ordered their “hash of the day.” It was different every time, a glorious mystery of whatever the cook had on hand. But the one that stuck with me was a sweet potato hash. It was sweet, savory, a little smoky, and it just felt like a warm hug on a plate.

That diner hash was the inspiration, but over the years, I’ve made it my own. I swapped out the often-greasy sausage for a lean, homemade spiced chicken version that packs a massive flavor punch. I loaded it up with more colorful veggies and nutrient-packed kale. My version is a little brighter, a lot healthier, but it still captures that same soul-satisfying essence. It’s the comfort of that diner booth, but made right in your own kitchen, any day of the week.

Gathering Your Flavor Crew

Here’s your shopping list! Don’t be intimidated by the length; a lot of this is probably already in your pantry. This is where we build our flavor foundation.

For the Spiced Chicken Sausage:

• 2 lbs Ground Chicken (or Turkey): I love chicken for its lean profile, but ground turkey or even pork works beautifully. The spices do the heavy lifting!
• 4 cloves Garlic, minced: Fresh is best here! It gives a sharp, aromatic kick that powder just can’t match.
• 4 tsp Dijon Mustard: This is our secret weapon! It adds tang and helps bind the spices to the meat.
• 4 tsp Fennel Seeds: This is the classic sausage flavor. If you’re not a fennel fan, you can reduce it, but trust me, it makes it taste legit.
• 4 tsp Smoked Paprika: Hello, smokiness! This gives that “slow-cooked” depth without any actual smoking.
• 4 tsp Onion Powder: It distributes onion flavor evenly throughout every single bite.
• 1 tsp Salt & 1 tsp Black Pepper: The essential seasonings. Don’t be shy!

For the Veggie Hash Base:

• 2 tbsp Olive Oil: Our cooking fat. Avocado oil is a great high-heat substitute.
• 4 medium Sweet Potatoes, diced: Try to cut them into even, ½-inch cubes so they cook at the same rate. You can leave the skin on for extra fiber and nutrients!
• 1 Red, 1 Green, & 1 Yellow Bell Pepper, diced: The color trifecta! It makes the dish visually stunning. Use all one color if that’s what you have, but the mix is fun.
• 2 medium Red Onions, diced: They’re sweeter and milder than yellow onions when cooked, which I prefer here.
• 2 cups Chopped Kale: I use curly kale and remove the tough stems. It wilts down perfectly and adds a wonderful earthy note.
• 2 tbsp Chili Powder: This brings a warm, complex heat, not just spice.
• 1 tsp Salt & 1 tsp Black Pepper: Seasoning the veggies is just as important as seasoning the meat.

Let’s Get Cooking: Your Foolproof Guide

Alright, team, aprons on! This is where the magic happens. Follow these steps, and you’ll have a perfect hash every single time.

1. Create Your Signature Sausage. Heat 1 tablespoon of olive oil in a large cast-iron or heavy-bottomed skillet over medium heat. Add the ground chicken, breaking it up with a wooden spoon. Now, add all your sausage spices right in with the raw meat—the minced garlic, Dijon, fennel seeds, smoked paprika, onion powder, salt, and pepper. Chef’s Hack: Seasoning the meat as it cooks, rather than mixing it in a bowl first, saves you a dish and still infuses incredible flavor. Cook for 6-8 minutes, until the chicken is browned and cooked through. It should smell absolutely amazing. Scoop it out onto a plate and set it aside.
2. Start the Sweet Potato Party. In that same beautiful, now-flavor-packed skillet, heat the remaining tablespoon of olive oil. Add your diced sweet potatoes. Chef’s Tip: Don’t stir them too much! Let them sit for a few minutes at a time to get some nice caramelized edges. This is where big flavor comes from. Cook them for about 8-10 minutes, until they’re just starting to get tender but are still a bit firm in the center.
3. Bring in the Color Crew. Now, toss in your diced bell peppers and red onions. Give everything a good stir to combine. The sizzle is so satisfying! Cook this vibrant mix for another 7-8 minutes, until the onions are translucent and the peppers have softened up. You’ll notice the colors becoming even more brilliant.
4. The Grand Kale Finale. It’s time for our leafy greens. Pile the chopped kale on top of the potato and pepper mixture. Sprinkle the 2 tablespoons of chili powder, and the remaining salt and pepper over the kale. Chef’s Hack: Seasoning the kale directly helps it wilt and absorb flavor more evenly. Stir everything together and cook for just 2-3 minutes, until the kale has wilted down and turned a deep, gorgeous green.
5. The Big Reunion. Remember that gorgeous sausage waiting on the plate? It’s time to bring it home. Scrape all the sausage and any juices back into the skillet. Mix everything thoroughly, letting the heat warm the sausage through for a final 2 minutes. Give it a taste—this is your moment! Adjust with more salt or pepper if it needs it.

How to Serve This Superstar Hash

You’ve done it! Now, how to enjoy your masterpiece? The possibilities are deliciously endless.

For the ultimate brunch centerpiece, serve it straight from the skillet family-style. I love topping each portion with a perfectly fried or poached egg. That runny yolk cascading over the hash is a thing of pure beauty. A sprinkle of fresh chopped parsley or thyme adds a pop of freshness.

If you’re all about that meal-prep life, let the hash cool completely before dividing it into 4 airtight containers. It keeps beautifully in the fridge for up to 4 days. In the morning, just grab a container, reheat it in the microwave or a skillet, and you’ve got a restaurant-quality breakfast in minutes.

And don’t you dare think this is just for breakfast! This hash makes a fantastic, easy quick dinner. Serve it alongside a simple green salad, and you have a complete, balanced meal that everyone will love.

Make It Your Own: Delicious Twists & Swaps

This recipe is a fantastic canvas for your own culinary creativity. Here are a few of my favorite ways to mix it up:

• Spicy Southwest: Swap the chicken sausage for a pound of seasoned ground beef or pork. Add a diced jalapeño with the peppers, use a teaspoon of cumin with the chili powder, and finish with a big handful of fresh cilantro.
• Apple & Sage Autumn Hash: Omit the bell peppers. When you add the onions, also add two diced apples (like Honeycrisp or Granny Smith) and a tablespoon of chopped fresh sage. The sweet and savory combo is out of this world.
• Pescatarian Power: Skip the sausage altogether! In the last 5 minutes of cooking, nestle in a couple of fillets of salmon or cod into the hash. Cover the skillet to let the fish steam and cook through. Flake it into the hash when serving.
• Italian Vibe: Use Italian seasoning in the chicken sausage instead of the fennel/paprika blend. Add a cup of halved cherry tomatoes with the kale and finish with a drizzle of balsamic glaze.
• Extra Creamy: For a non-Whole30 treat, stir in a couple of tablespoons of cream cheese or goat cheese right at the end, just until it melts into the hash. So indulgent and delicious.

Beau’s Kitchen Confidential

This recipe has been a work in progress for years, and it’s evolved right alongside my own cooking journey. I remember the first time I made it, I was so impatient I crowded the pan and ended up steaming the sweet potatoes instead of browning them. They were… fine. But they weren’t great. The lesson? Give your ingredients some space and patience to develop those beautiful, caramelized edges. That’s where the deep flavor lives.

Another funny fail: I once accidentally used hot paprika instead of smoked paprika. Let’s just say we needed a whole lot of yogurt to cool that one down! It’s all part of the fun. Don’t be afraid to make mistakes; that’s how you learn and make a recipe truly your own. This hash is forgiving, flexible, and always, always delicious.

Your Hash Questions, Answered!

Q: My sweet potatoes are taking forever to cook! What’s going on?
A: Ah, the classic dice-size dilemma! If your sweet potato cubes are too large, they’ll take much longer. Aim for a consistent ½-inch dice. Also, make sure your pan is properly preheated before adding them. If they’re still stubborn, you can cover the skillet for a few minutes after adding the peppers to trap steam and speed up the cooking process—just remove the lid to let any excess moisture evaporate and get that browning back at the end.

Q: Can I make this hash ahead of time and reheat it?
A: Absolutely! This is a meal-prep superstar. Let it cool completely before storing it in airtight containers in the fridge for up to 4 days. Reheat in a skillet over medium heat for the best texture, or in the microwave for 1-2 minutes until hot. It also freezes well for up to 3 months.

Q: I’m not a fan of kale. What’s a good substitute?
A> No problem! Spinach is a fantastic, milder swap. Just stir it in at the very end, as it wilts in a flash. Swiss chard (stems removed) would also be wonderful. Or, you can simply leave the greens out altogether—it will still be delicious.

Q: Is this recipe really Whole30 compliant?
A> Yes, as written, it is! Just double-check your labels to ensure your Dijon mustard doesn’t contain white wine or sugar, and that your chicken sausage spices are pure. Many pre-made sausages have sugar or non-compliant additives, which is why making your own is such a great, safe bet.

Sweet Potato Hash with Spiced Chicken Sausage : One-Pan, Whole30-Friendly Meal Prep

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

A vibrant, hearty, and nutrient-packed breakfast (or dinner!) that comes together in one skillet. Sweet potatoes, colorful bell peppers, kale, and spiced chicken sausage make this a meal prep hero and a flavor powerhouse.

---

Ingredients

Scale 1x2x3x

Spiced Chicken Sausage

• 2 lbs ground chicken (or turkey/pork)

• 4 cloves garlic, minced

• 4 tsp Dijon mustard

• 4 tsp fennel seeds

• 4 tsp smoked paprika

• 4 tsp onion powder

• 1 tsp salt

• 1 tsp black pepper

Veggie Hash Base

• 2 tbsp olive oil (or avocado oil)

• 4 medium sweet potatoes, diced into ½-inch cubes (skin on optional)

• 1 red, 1 green, 1 yellow bell pepper, diced

• 2 medium red onions, diced

• 2 cups chopped kale (stems removed)

• 2 tbsp chili powder

• 1 tsp salt

• 1 tsp black pepper

Optional Toppings

• Fried or poached eggs

• Fresh parsley or thyme

• Cream cheese, goat cheese, or avocado

---

Instructions

• Cook the Sausage:
  Heat 1 tbsp olive oil in a large skillet over medium heat. Add ground chicken and break apart with a wooden spoon. Stir in garlic, Dijon, fennel, smoked paprika, onion powder, salt, and pepper. Cook 6–8 minutes until browned and cooked through. Remove and set aside.

• Cook Sweet Potatoes:
  Add remaining oil to the skillet. Add diced sweet potatoes. Cook 8–10 minutes, letting them sit undisturbed for caramelized edges.

• Add Peppers & Onions:
  Toss in bell peppers and onions. Cook 7–8 minutes until softened and vibrant.

• Add Kale & Seasoning:
  Stir in kale, chili powder, remaining salt and pepper. Cook 2–3 minutes until wilted.

• Combine Everything:
  Return cooked sausage to the skillet. Stir to combine and warm through. Taste and adjust seasoning if needed.

• Serve:
  Serve straight from the skillet for a family-style brunch or portion into containers for meal prep. Top with eggs or fresh herbs if desired.

Notes

• Cool completely before storing in airtight containers for up to 4 days in the fridge.

• Reheat in a skillet for best texture, or microwave 1–2 minutes.

• Freezes well for up to 3 months.

Fueling Your Body Right

I’m not a registered dietitian, but I love knowing what’s going into my body. This hash is a nutritional powerhouse! Sweet potatoes are loaded with Vitamin A and fiber, the bell peppers are bursting with Vitamin C, and the kale brings a ton of Vitamin K and antioxidants to the party. The lean ground chicken provides high-quality protein to keep you full and satisfied for hours.

Based on the ingredients listed, one generous serving (about ¼ of the recipe) comes in around 352 calories, 28g of protein, 28g of carbs, 16g of fat, and 5g of fiber. It’s a balanced, nutrient-dense meal that provides steady energy without the crash. It’s proof that food that tastes incredible can also make you feel incredible.

Final Thoughts

And there you have it, friends! My go-to recipe for turning an ordinary morning into something special. This Sweet Potato Hash is more than just a meal; it’s a promise to yourself that you’re worth a great start to the day. It’s a testament to how simple, whole ingredients can come together to create something truly magical with minimal fuss.

I hope this recipe finds a happy home in your kitchen and becomes a trusted friend in your weekly routine. If you make it (and I really hope you do!), I’d love to see your creation. Tag me @Feastical on social media so I can share in your culinary victory!

Now, go forth and conquer your day, one delicious bite at a time. Happy cooking!

— Beau

“`

Your New Favorite Dinner is Here: Mediterranean Hummus Bowls!

Hey friends, Beau here! Let’s be real for a second. How many times have you stood in front of the fridge after a long day, staring into the abyss, wondering what on earth you can whip up that’s actually exciting? You want something hearty, something fresh, something that doesn’t taste like you just gave up on flavor. I’ve been there more times than I can count, and that’s exactly why I created these epic Mediterranean Hummus Bowls.

This isn’t just another recipe; it’s your ticket to a dinner that’s bold, balanced, and built for real life. We’re talking creamy, dreamy hummus, fluffy rice, savory spiced beef, and a confetti of the crispiest, crunchiest veggies, all finished with the briny punch of kalamata olives and creamy feta. It’s a high-protein, nutrient-rich powerhouse that feels like a party in a bowl. The best part? It comes together in about 25 minutes, it’s a total crowd-pleaser, and it’s the undisputed champion of meal prep. So, grab your favorite bowl—you know, the big one—and let’s make a meal that’s anything but boring.

A Taste of Sunshine: Where This Bowl Was Born

This recipe takes me right back to a sun-drenched afternoon I spent at a bustling street market years ago. I was wandering through the stalls, completely overwhelmed (in the best way) by the smells of sizzling meat, fresh herbs, and warm pita. I finally caved and ordered a “mystery bowl” from a vendor with a giant, welcoming smile. What I got was a glorious, messy, beautiful creation layered in a cardboard container. It had this incredible spiced meat, a swoosh of the creamiest hummus I’d ever tasted, and what felt like a whole garden’s worth of toppings.

I found a spot on a low wall, took one bite, and my eyes practically rolled back in my head. It was pure joy. It was comfort food, but it was also vibrant and alive. I’ve spent years tinkering in my own kitchen, trying to capture that same feeling of effortless, sun-soaked satisfaction. This bowl is my love letter to that moment. It’s the flavor of a vacation, with the ease of a Tuesday night dinner.

Gathering Your Flavor Arsenal

Here’s the lineup for our culinary masterpiece. Don’t stress if you’re missing something—I’ve packed this section with swaps and chef-y insights to make it your own.

For the Spiced Ground Beef:

• 1 lb Ground Beef: I like an 85/15 blend for a great balance of flavor without being too greasy. Chef’s Insight: For a lighter option, ground turkey or chicken works beautifully here, and for a plant-based powerhouse, lentils are a fantastic swap!
• 1 tsp Dried Oregano: This is the quintessential Mediterranean herb. It brings a warm, slightly bitter, aromatic quality that forms the flavor foundation.
• 1 tsp Cumin: Oh, cumin. This is the secret weapon. It adds an earthy, nutty warmth that makes the beef taste incredibly complex and cozy.
• ½ tsp Garlic Powder: We’re using powder here for convenience and because it coats the beef evenly, giving you garlic in every single bite. Sub Tip: Feel free to use 2-3 minced fresh garlic cloves if that’s what you have on hand!
• ½ tsp Salt: This is your baseline. It wakes up all the other spices. Always taste at the end and add more if you need to!

For the Bowl Base & Toppings:

• 8 cups Cooked White or Brown Rice: The fluffy, neutral base that soaks up all the glorious juices. Chef’s Hack: Cook your rice in vegetable or chicken broth instead of water for an instant flavor upgrade.
• 2 cups Hummus (classic or flavored): This is the heart and soul of the bowl! Its creaminess ties everything together. Pro Move: A roasted red pepper or lemon-flavored hummus can add a wonderful extra dimension.
• 1 pint Grape or Cherry Tomatoes, halved: They bring a juicy, sweet burst that cuts through the richness of the beef and hummus.
• 1 whole English Cucumber, diced: I love English cucumbers for their thin skin and minimal seeds. They provide a fantastic, refreshing crunch.
• ½ Red Onion, thinly sliced: That sharp, peppery bite is non-negotiable for balance. If raw onion is too intense for you, give the slices a quick 10-minute soak in ice water to mellow them out.
• 2 cups Kalamata Olives, sliced or whole: These are the salty, briny gems that make your taste buds stand up and pay attention. They’re little flavor bombs!
• 4 oz Crumbled Feta Cheese: Creamy, tangy, and salty. It’s the perfect finishing touch. For a dairy-free version, a sprinkle of nutritional yeast or a vegan feta alternative works great.
• ½ cup Chopped Fresh Parsley: This isn’t just for looks! The fresh, grassy flavor of parsley brightens up the entire dish.

Let’s Build Some Magic: Step-by-Step

Alright, team. Aprons on, music up—let’s get cooking. This comes together so fast, you’ll want to have all your components ready to go. We’re using the “while-this-cooks-do-that” method for maximum efficiency.

1. Cook the Beef to Perfection. Grab a large skillet and place it over medium heat. Crumble in your ground beef. Now, here’s a little chef hack: let it sit for a minute before you start stirring! This gives it a chance to develop a beautiful, flavorful sear. Once it’s started browning, add in your oregano, cumin, garlic powder, and salt. The smell at this point is going to be absolutely incredible—that’s how you know you’re on the right track. Keep cooking and stirring until the beef is fully browned and those spices are fragrant. Drain off any excess fat if needed, then set it aside.
2. Chop Your Veggies Like a Pro. While the beef is working its magic, this is your prime time to prep. Halve those tomatoes, dice the cucumber, thinly slice the red onion, and chop the parsley. I like to do this all on one big cutting board for easy cleanup. This is also the perfect moment to get your rice fluffed and ready if you haven’t already. Having your “mise en place” (that’s just a fancy way of saying “everything in its place”) makes assembling the bowls an absolute breeze.
3. The Art of the Build. This is the fun part! Grab your bowls—I’m serious about using the big ones. Start with a generous scoop of fluffy rice as your foundation. Next, take a big spoonful of hummus and swoosh it right on top of or next to the rice. Don’t be shy! The hot rice and beef will slightly warm the hummus, making it even more luxurious. Now, top with a hearty helping of that spiced beef. Then, artfully (or just enthusiastically) pile on the tomatoes, cucumber, red onion, and olives.
4. The Grand Finale. To finish, shower your creation with the crumbled feta and that vibrant green parsley. This final flourish adds color, freshness, and that last hit of flavor that brings the whole bowl into harmony. Serve it up immediately while the beef is still warm and the veggies are crisp!

How to Serve & Savor Your Creation

Presentation is part of the fun! I love serving these bowls family-style. Pile all the components into separate colorful bowls and let everyone build their own masterpiece. It’s interactive, it’s fun, and it means everyone gets exactly what they love.

For the full Mediterranean feast experience, serve these bowls with warm, toasted pita bread or pita chips on the side for scooping up every last bit of hummus and beef. A big wedge of lemon on the side is a must—a squeeze of that fresh juice right before you dig in lifts all the flavors and adds a necessary hit of brightness. If you’re feeling extra, a drizzle of cool, creamy tzatziki or a zigzag of tahini sauce over the top takes this from a 10 to an 11.

Make It Your Own: Endless Customizations

The beauty of this bowl is its versatility. It’s a formula for success, so play around! Here are a few of my favorite twists:

• Go Plant-Powered: Swap the beef for two cans of chickpeas, rinsed and drained. Toss them with the same spice blend and a tablespoon of olive oil, then roast them at 400°F (200°C) for 20-25 minutes until they’re crispy. You get a fantastic texture and a totally vegan meal.
• Switch Up the Base: Rice is great, but don’t stop there! Quinoa, couscous, orzo, or even a bed of fresh spinach or romaine lettuce all work wonderfully. For a low-carb option, cauliflower rice is your best friend.
• Add a Crunchy Topping: Texture is key! Toasted pine nuts, slivered almonds, or crispy chickpeas add a wonderful nutty crunch that contrasts beautifully with the creamy elements.
• Spice It Up: If you like a little heat, add a pinch of red pepper flakes to the beef while it cooks, or finish your bowl with a generous drizzle of your favorite hot sauce or a spicy harissa.
• Herb It Up: Beyond parsley, fresh dill or mint would be a stunning addition, bringing a whole new layer of freshness to the party.

Beau’s Kitchen Confidential

This recipe has seriously evolved over the years. It started as a “clean-out-the-fridge” special, but it quickly became a weekly staple in my house. I remember one time I was filming a video for the site and I got so excited talking about the hummus swoosh that I completely knocked over a bowl of olives. Let’s just say there were olives rolling all over the counter and my dog thought it was the best day of his life. The recipe survived the chaos, and so did I!

My biggest tip? Double the beef. Seriously. Cook two pounds, use one for dinner, and save the other for the most incredible next-day lunches. It’s amazing in wraps, on salads, or even just reheated for another round of bowls. This is a recipe that gets better as it becomes yours, so don’t be afraid to experiment.

Your Questions, Answered!

Q: Can I make these bowls ahead of time for meal prep?
A: You absolutely can! They are a meal prep superstar. The key is to keep the components separate. Store the spiced beef, rice, hummus, and chopped veggies in their own airtight containers in the fridge. When you’re ready to eat, assemble your bowl cold, or give the beef and rice a quick warm-up in the microwave before adding the cool toppings. They’ll stay fresh for up to 4 days.

Q: My hummus gets dry and crusty in the fridge. How can I prevent that?
A: Great question! This happens to the best of us. Before you seal the container, drizzle a very thin layer of olive oil over the surface of the hummus. When you’re ready to use it, just stir it right in. This creates a barrier that locks in the moisture and keeps it creamy.

Q: The beef seems a bit bland. What did I do wrong?
A> Don’t worry, we can fix that! The most common culprit is underseasoning. Spices lose their potency over time. The measurements in the recipe are a starting point. Next time, taste your beef mixture after it’s cooked and don’t be afraid to add more salt, cumin, or even a squeeze of lemon juice to wake it all up. Cooking is about adjusting to your taste!

Mediterranean Hummus Bowls with Spiced Beef, Olives & Feta : Budget-Friendly & Customizable

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

A vibrant, protein-packed dinner that comes together in just 25 minutes. Creamy hummus, fluffy rice, spiced beef, and crisp vegetables make a bold, balanced, and customizable meal.

---

Ingredients

Scale 1x2x3x

Spiced Ground Beef

• 1 lb ground beef (85/15) – or ground turkey/chicken/lentils for swaps

• 1 tsp dried oregano

• 1 tsp cumin

• ½ tsp garlic powder (or 2–3 minced garlic cloves)

• ½ tsp salt

Bowl Base & Toppings

• 8 cups cooked white or brown rice (cook in broth for extra flavor)

• 2 cups hummus (classic or flavored)

• 1 pint grape or cherry tomatoes, halved

• 1 English cucumber, diced

• ½ red onion, thinly sliced

• 2 cups Kalamata olives, sliced or whole

• 4 oz crumbled feta (or vegan feta/nutritional yeast)

• ½ cup chopped fresh parsley

Optional Variations

• Crunchy nuts: toasted pine nuts, slivered almonds

• Heat: red pepper flakes, harissa, or hot sauce

• Herbs: fresh dill or mint

• Base swap: quinoa, couscous, or cauliflower rice

• Plant-based: roasted chickpeas instead of beef

---

Instructions

1. Cook the Beef:
   Heat a skillet over medium. Add ground beef and let sit 1 min before stirring to develop a sear. Sprinkle in oregano, cumin, garlic powder, and salt. Cook until fully browned. Drain excess fat if needed.

2. Prep Vegetables:
   Halve tomatoes, dice cucumber, thinly slice onion, and chop parsley. Fluff rice.

3. Assemble Bowls:

   • Start with a scoop of rice in a large bowl.

   • Add a generous swoosh of hummus.

   • Top with spiced beef.

   • Add tomatoes, cucumber, onion, and olives.

   • Finish with crumbled feta and chopped parsley.

4. Optional Toppings & Drizzle:
   Toasted nuts, fresh herbs, or a drizzle of tzatziki/tahini. Serve with lemon wedges on the side.

Notes

• Meal Prep: Store beef, rice, hummus, and veggies separately for up to 4 days. Warm rice and beef before serving.

• Hummus Storage: Drizzle olive oil over the surface to keep it creamy.

• Seasoning: Taste and adjust salt, spices, or lemon juice as needed.

Fueling Your Body & Soul

Now, I’m not a nutritionist, but I am a chef who believes food should make you feel good. This bowl is a fantastic, balanced meal that delivers on both flavor and fuel. The ground beef and hummus provide a solid punch of protein to keep you full and satisfied. The colorful array of vegetables delivers fiber, vitamins, and antioxidants. The healthy fats from the olive oil (in the hummus), olives, and feta are great for heart health and help your body absorb all the fat-soluble vitamins from the veggies.

Remember, these numbers are just an estimate and can vary based on the specific ingredients you use. But as a general guide, you’re looking at a meal that is truly satisfying and nutrient-dense. It’s proof that eating well doesn’t have to mean eating boring.

Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes | Servings: 8

Per Serving (approximate): Calories: 470 | Protein: 25g | Carbs: 32g | Fat: 26g | Fiber: 6g

Final Thoughts

And there you have it, my friends—your new go-to dinner that’s as fun to make as it is to eat. These Mediterranean Hummus Bowls are more than just a recipe; they’re a reminder that the best meals are the ones that bring together vibrant flavors, fresh ingredients, and a whole lot of love. They’re perfect for a busy weeknight, impressive enough for guests, and reliable enough for your weekly meal prep.

I truly hope this recipe finds a happy home in your kitchen and becomes a regular on your table. If you make it (and I really hope you do!), tag me @Feastical on social media so I can see your beautiful creations! Now, go forth and build the bowl of your dreams.

With a full heart and an even fuller bowl,
Beau

Your New Favorite Holiday Tradition is Here

Hey friends, Beau here! Is there anything better than the smell of something baking on a crisp winter morning? That warm, spicy aroma that wraps around your kitchen like a favorite wool blanket… it’s pure magic. For the longest time, my go-to for that feeling was classic banana bread. It’s a hero, no doubt. But a few years back, I found myself staring at a bunch of bananas that had seen better days and a pantry full of holiday spices, and I had a thought: What if we mashed them up? Literally.

What if we took everything we love about cozy, comforting banana bread and gave it a full-blown holiday makeover? The result was nothing short of spectacular, and it’s the recipe I’m so darn excited to share with you today: my Healthy Gingerbread Banana Bread with a Festive Streusel Twist.

This isn’t just any banana bread. This is the love child of a cozy breakfast and a festive dessert. It’s soft, incredibly moist, and gently spiced with all the warm, comforting flavors of gingerbread. We’re keeping it light and guilt-free by using oat flour, naturally sweetening it with ripe bananas and a zero-calorie sweetener, and packing in protein with Greek yogurt. And the crowning glory? A crunchy, sugar-free streusel topping that adds a little textural party to every single bite. So, preheat those ovens and grab your favorite mixing bowl—we’re about to make your kitchen the happiest place in the house.

The Day I Spilled the Spices (& Created a Classic)

I have to confess, this recipe was born from a happy little accident. It was my first holiday season running Feastical, and I was filming a video for a traditional gingerbread cake. Let’s just say my “measured chef” persona took a backseat to my “overexcited holiday spirit” persona. I reached for the jar of allspice, my hand slipped, and whoosh—about twice what the recipe called for went tumbling into the bowl. To make matters worse, I realized I was almost out of molasses! Panic set in for a second, but then I saw them: three sad, overripe bananas on the counter, begging for a purpose.

In a “nothing to lose” moment, I mashed those bananas right into the spiced-up batter, swapped in some applesauce and Swerve, and crossed my fingers. What emerged from the oven was a revelation. The bananas mellowed the intense spice into something warm and familiar, while adding an incredible moisture that gingerbread can sometimes lack. That “mistake” became an instant family favorite and a Feastical staple. It just goes to show, some of the best creations come from a little chaos and a willingness to play with your food.

Gathering Your Cozy Ingredients

Here’s the dream team of ingredients that’s going to create this masterpiece. The beauty of this recipe is its flexibility—I’ve included my favorite swaps and chef insights so you can make it your own.

• 3 ½ cups oat flour: This is our wholesome base! I love using instant oat powder (just blitzed-up rolled oats in a food processor) because it creates an incredibly fluffy and tender crumb. Chef Insight: If you need a swap, all-purpose or whole wheat flour work too, but the texture will be a bit denser.
• 1 cup plain nonfat Greek yogurt: This is our secret weapon for moisture and a protein boost! It adds a lovely tang that balances the sweetness. No Greek yogurt? Sour cream is a fantastic stand-in.
• 1 cup unsweetened applesauce: Our natural fat-replacer and sweetener. It keeps the bread unbelievably moist without a drop of oil. Pro Tip: If you only have sweetened applesauce, just reduce the Swerve a little.
• 6 medium bananas, mashed: The riper, the better! Those black-speckled bananas are sugar bombs of natural sweetness and flavor. This is the heart of our banana bread.
• 4 large eggs: The binding agents that give our bread structure and a beautiful rise.
• 2 tsp vanilla extract: The flavor enhancer that makes everything taste more, well, like everything! Always use pure vanilla if you can.
• 1 ½ cups granular Swerve: My go-to zero-calorie sweetener for a guilt-free treat. It measures cup-for-cup like sugar. You can use monk fruit, erythritol, or even regular sugar if you prefer.
• 1 tsp salt & 2 tsp baking soda: The essential team for flavor balance and leavening. Don’t skip the salt—it makes the spices pop!
• The Spice Squadron (2 tsp cinnamon, ½ tsp nutmeg, 2 tsp allspice, 1 tsp ginger): This is where the gingerbread magic happens! The allspice is the star here, giving it that deep, complex warmth. Feel free to add a pinch of cloves for extra holiday spirit.

Let’s Get Baking: The Step-by-Step Guide

Ready to create some magic? This process is as easy as it gets. I’ll walk you through each step with my favorite kitchen hacks to ensure banana bread perfection.

1. Preheat and Prep: First things first, get that oven going to 350°F (175°C). This gives it time to reach a perfectly even temperature. Now, take your two 9×5-inch loaf pans and give them a light coating of non-stick spray. For an absolute foolproof release, I like to line them with parchment paper slings—just cut a strip that fits the length and hangs over the two long sides. Chef Hack: This makes lifting the warm loaves out a total breeze!
2. Mix the Wet Team: Grab your largest mixing bowl. Peel those super-ripe bananas and mash them well with a fork. You want them relatively smooth, but a few small lumps are totally fine—they add character! To the bananas, add the Greek yogurt, applesauce, eggs, and vanilla extract. Now, whisk it all together with gusto until it’s one beautifully smooth, cohesive mixture. See how the yogurt makes it creamy already?
3. Bring in the Dry Crew: Time to unite the teams! To the same bowl, add the oat flour, granular Swerve, salt, baking soda, and all those glorious spices (cinnamon, nutmeg, allspice, and ginger). Here’s the most important tip I can give you: DO NOT OVERMIX! Use a spatula and gently fold the dry ingredients into the wet until they are *just* combined. A few streaks of flour are okay. Overmixing is the enemy of fluffy banana bread—it develops the gluten and can make it tough.
4. Pour, Divide, and Top: Your batter is ready! It should be thick and spoonable. Divide it evenly between your two prepared loaf pans. Now for the festive fun: mix up a little of your extra granular Swerve and cinnamon in a small bowl and sprinkle it generously over the top of each loaf. This creates that irresistible, crunchy streusel-like crust as it bakes.
5. Bake to Perfection: Carefully place your loaves in the preheated oven. Now, set a timer for 50 minutes and resist the urge to open the oven door! Peeking lets the heat escape and can cause uneven baking. At the 50-minute mark, do the toothpick test: stick a toothpick or a thin knife into the center of a loaf. If it comes out clean or with a few moist crumbs, it’s done. If not, give it another 5-10 minutes. Total bake time is usually 50-60 minutes.
6. The All-Important Cool Down: Once they’re golden brown and perfect, pull them out and let them cool in the pans for about 10 minutes. This allows the structure to set. Then, using the parchment slings or a knife to loosen the edges, transfer the loaves to a wire rack to cool completely. I know it’s hard to wait, but slicing into warm banana bread can make it gummy. Trust me, the patience is worth it!

How to Serve This Slice of Heaven

Okay, the loaves are cooled, and your house smells incredible. Now, how do we make this moment even better?

For a simple, everyday treat, a thick slice all on its own is pure bliss. It’s moist and flavorful enough to not need a thing. But if you’re feeling fancy, let’s elevate it.

For a decadent dessert, warm a slice gently in the microwave for 15 seconds and top it with a dollop of freshly whipped cream or a drizzle of sugar-free caramel sauce. The contrast of the warm, spiced bread and the cool, creamy topping is next-level.

For the ultimate holiday breakfast or brunch, serve a slice alongside a hot cup of coffee or a chai tea latte. The flavors are a match made in heaven. And if you really want to impress your guests, toast a slice lightly in a buttered skillet until the edges are crispy. It’s a game-changer.

Make It Your Own: Delicious Recipe Variations

This recipe is a fantastic canvas for your creativity. Here are a few of my favorite ways to mix it up:

• The Nutty Professor: Fold in ½ cup of chopped walnuts or pecans into the batter right before pouring. The nutty crunch against the soft, spiced bread is a textural dream.
• Chocolate Chip Celebration: Who says gingerbread and chocolate can’t be friends? Add ½ cup of sugar-free dark chocolate chips for a decadent twist that will make this a kid (and adult!) favorite.
• Gluten-Free & Already Awesome: Good news! Since we’re using certified gluten-free oat flour, this recipe is naturally gluten-free. Just double-check your labels to be safe.
• Dairy-Free Delight: Easy! Simply swap the Greek yogurt for an equal amount of your favorite plain, unsweetened dairy-free yogurt. Almond or coconut yogurt work beautifully.
• Cranberry Orange Spark: For a bright, tart burst, fold in the zest of one orange and ½ cup of fresh or frozen cranberries. The citrus and berry flavors sing with the gingerbread spices.

Beau’s Kitchen Notes & Stories

This recipe has been on quite a journey since that first spice-spilling incident. I’ve made it for holiday potlucks, as gifts for new neighbors, and as a comforting treat on snowy Sundays. One time, I was so eager to get it in the oven that I forgot the sweetener entirely! We ended up calling it “Spiced Banana Tea Bread” and serving it with a very generous slather of sweetened butter. It was still delicious, but it taught me to always do a quick ingredient checklist before I pour.

The streusel topping was a later addition, inspired by my mom’s famous coffee cake. It adds that little something extra that makes it feel truly special. This bread also freezes like a dream. I often bake both loaves, let one cool completely, then wrap it tightly in plastic wrap and foil and freeze it for up to 3 months. Future you will be so grateful on a busy morning!

Your Questions, Answered!

I’ve gotten a lot of questions about this recipe over the years. Here are the most common ones to help you bake with confidence.

Q: My banana bread is dense and gummy. What happened?
A: The most common culprit is overmixing! Remember, fold the batter until *just* combined. The second culprit could be under-baking. Make sure that toothpick comes out clean. Also, using oat flour can make it denser than traditional flour, but it shouldn’t be gummy.

Q: Can I use regular all-purpose flour instead of oat flour?
A: You can! Use the same amount by volume (3 ½ cups). The texture will be a bit more cake-like and less dense. No need to change any other part of the recipe.

Q: Why did my streusel topping sink into the batter?
A: This usually means the batter was a bit too wet or the oven wasn’t hot enough. Make sure your bananas are medium-sized, not enormous, and that your oven is fully preheated. You can also try adding a tiny bit of oat flour to your streusel mix to help it stay on top.

Q: Can I make this into muffins?
A: Absolutely! This recipe is perfect for muffins. Line a muffin tin with papers, fill them ⅔ full, and bake at the same temperature for 20-25 minutes. You’ll get about 24 gorgeous muffins.

Gingerbread Banana Bread with a Festive Streusel Twist

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Warm, spiced, and irresistibly moist, this Healthy Gingerbread Banana Bread is perfect for holiday mornings, cozy breakfasts, or guilt-free snacking. Made with oat flour, Greek yogurt, and natural sweeteners, it’s wholesome yet festive, topped with a crunchy, sugar-free streusel.

---

Ingredients

Scale 1x2x3x

For the Banana Bread:

• 3 ½ cups oat flour (or all-purpose/whole wheat)

• 1 cup plain nonfat Greek yogurt (or dairy-free yogurt)

• 1 cup unsweetened applesauce

• 6 medium ripe bananas, mashed

• 4 large eggs

• 2 tsp vanilla extract

• 1 ½ cups granular Swerve (or monk fruit, erythritol, or sugar)

• 1 tsp salt

• 2 tsp baking soda

• 2 tsp cinnamon

• ½ tsp nutmeg

• 2 tsp allspice

• 1 tsp ground ginger

For the Streusel Topping:

• 2 tbsp granular Swerve

• 1 tsp cinnamon

Optional Add-ins:

• ½ cup chopped walnuts or pecans

• ½ cup sugar-free chocolate chips

• Zest of 1 orange and ½ cup cranberries

---

Instructions

• Preheat Oven & Prep Pans:
  Preheat oven to 350°F (175°C). Grease two 9×5-inch loaf pans and line with parchment paper slings for easy removal.

• Mix Wet Ingredients:
  In a large bowl, mash bananas. Add Greek yogurt, applesauce, eggs, and vanilla. Whisk until smooth.

• Add Dry Ingredients:
  Gently fold in oat flour, Swerve, salt, baking soda, and spices. Fold until just combined—overmixing can make bread dense.

• Optional Add-ins:
  Fold in nuts, chocolate chips, or cranberries/orange zest if desired.

• Pour Batter & Add Topping:
  Divide batter evenly between the loaf pans. Mix Swerve and cinnamon for the streusel topping and sprinkle over the batter.

• Bake:
  Bake 50–60 minutes, checking with a toothpick at 50 minutes—it should come out clean or with a few crumbs.

• Cool:
  Let loaves cool in the pans 10 minutes, then transfer to a wire rack to cool completely before slicing.

Notes

• Perfect Texture: Fold batter gently—overmixing develops gluten and can make it tough.

• Muffin Version: Fill muffin tins ⅔ full, bake 20–25 minutes at same temperature. Makes ~24 muffins.

• Dairy-Free: Swap Greek yogurt for unsweetened almond or coconut yogurt.

• Extra Festive: Add a pinch of cloves or cardamom to enhance holiday flavor.

• Freezing: Wrap cooled loaves in plastic wrap and foil, freeze up to 3 months.

Nutrition

• Calories: 120Cal Per slice
• Fat: 2g
• Carbohydrates: 20g
• Protein: 4g

Nutritional Information (Because Knowledge is Power!)

One of the things I love most about this recipe is that you can enjoy a generous slice completely guilt-free. Here’s a breakdown of what you’re getting in one slice (based on 24 slices per recipe, without optional add-ins):

• Calories: ~120
• Protein: 4g (Thanks, Greek yogurt and eggs!)
• Fat: 2g
• Carbohydrates: 20g
• Fiber: 2g (Hello, oat flour!)
• Sugar: 4g (All naturally occurring from the bananas and applesauce)
• Sodium: 190mg

This bread is a fantastic source of sustained energy, making it a perfect breakfast or pre-workout snack. The fiber from the oats and the protein from the yogurt and eggs help keep you full and satisfied, while the natural sugars give you a clean energy boost without the crash.

Final Thoughts from My Kitchen to Yours

Well, friends, there you have it—my heart and soul in a loaf pan. This Gingerbread Banana Bread is more than just a recipe to me; it’s a reminder that the best moments often come from a little improvisation and a lot of love. It’s the recipe I turn to when I want my home to feel like a holiday hug, and I hope it becomes that for you, too.

It’s simple enough for a beginner baker but special enough to serve to company. It’s healthy enough for breakfast but indulgent enough for dessert. It’s the ultimate all-rounder. So, whether you’re baking it for a festive gathering, as a gift for someone you love, or just for yourself on a quiet afternoon, I hope it brings you as much joy as it has brought me.

Now, I’d love to hear from you! Did you add chocolate chips? Try the cranberry twist? Tag me on social @Feastical with your creations. Happy baking, and until next time, may your kitchen be warm and your banana bread be perfectly spiced!

– Beau

The Ultimate Meaty Comfort Bake: Deep Hamburger Sausage & Pepperoni Pie

Hey friends, Beau here from Feastical! Let’s get real for a second. Some days, a simple salad just doesn’t cut it. Some days, your soul screams for something hearty, something cheesy, something so unapologetically meaty that it feels like a high-five for your stomach. You know the feeling. It’s the kind of craving that demands a dish built with love, layered with flavor, and designed to bring everyone to the table with zero complaints.

Well, my fellow foodies, today is that day, and this Deep Hamburger Sausage & Pepperoni Pie is that dish. Imagine the best parts of a loaded deep-dish pizza and a classic, savory meat pie got together and had a beautiful, delicious baby. That’s what we’re making. We’re talking a golden, flaky crust holding a treasure trove of seasoned ground beef, robust Italian sausage, zesty pepperoni, and not one, not two, but *three* kinds of gooey, melted cheese, all swimming in a rich tomato sauce. This isn’t just dinner; it’s an event. It’s the star of the family dinner table, the hero of game day feasts, and the answer to your deepest comfort food prayers. So, tie on your apron, grab your favorite deep dish, and let’s create some kitchen magic together.

A Pie Born from Happy Chaos

This recipe didn’t come from a fancy cookbook; it was born in my kitchen on a rowdy Sunday afternoon. My entire family had descended for a surprise visit, and the game was on. The problem? My fridge was a landscape of random ingredients—a partial pound of ground beef, some Italian sausage links left over from pasta night, and a nearly forgotten stick of pepperoni. Panic? For a second. Then, inspiration struck. I thought, “Why choose? Let’s use it all!”

I started layering everything I had into a pie crust, figuring if it failed, we’d just order pizza. But when I pulled that bubbling, cheesy, golden-brown behemoth from the oven, the entire house fell silent, followed by a collective “WOW.” It was gone in about ten minutes flat. My nephew, a notoriously picky eater, asked for a second slice and then declared it the “best thing ever.” That’s when I knew this kitchen experiment was a keeper. It’s a reminder that the best meals often come from a little improvisation and a whole lot of love.

Gathering Your Flavor All-Stars

Here’s your shopping list for this meat-lover’s dream. Don’t be intimidated by the length—this is about building layers of flavor, and I’ve got some chef insights and easy swaps for you right here.

• 2 lbs Ground Beef (80/20 blend): I like an 80/20 blend for this. The little bit of extra fat adds incredible flavor and keeps the filling juicy. If you’re using leaner beef, just add a tablespoon of olive oil to your skillet.
• 1 lb Italian Sausage (mild or spicy): This is our flavor powerhouse! The fennel and herbs in the sausage make the whole pie sing. Go spicy if you like a kick, mild for a crowd-pleaser. You can use links (just remove the casings) or ground sausage.
• 1 cup Sliced Pepperoni: Don’t skip these little guys! They add a salty, zesty punch and get wonderfully crispy around the edges. Use mini pepperonis for better distribution.
• 2 small Onions, diced & 4 cloves Garlic, minced: The aromatic foundation. They add sweetness and depth. No fresh garlic? A teaspoon of garlic powder will work in a pinch.
• 3 cups Pizza or Marinara Sauce: This is the glue that holds our meaty masterpiece together. Use your favorite jarred sauce to save time, or your homemade one if you’re feeling fancy.
• 2 Deep-Dish Pie Crusts (homemade or store-bought): Absolutely no judgment from me on using store-bought! It’s a huge time-saver. Just make sure they’re the deep-dish kind to hold all our glorious filling.
• The Cheese Trio!
  • 3 cups Shredded Mozzarella: For that iconic, stretchy, melty goodness.
  • 1 cup Shredded Provolone or Cheddar (optional): Provolone adds a smoky note, while sharp cheddar brings a tangy bite. Mix and match!
  • ½ cup Grated Parmesan Cheese (optional): This adds a salty, nutty flavor that takes the cheesy top layer to the next level.
• 2 tsp Italian Seasoning, Salt & Pepper to taste, Red Pepper Flakes (optional): Season as you go! Taste your filling before it goes into the crust. The Italian seasoning is a great base, but the red pepper flakes are your secret weapon for a subtle heat.
• Cooking Spray or Oil: A quick spritz ensures your beautiful pie releases without a fight.

Let’s Build This Meaty Masterpiece! (Step-by-Step)

Ready to get your hands dirty? Follow these steps, and you’ll be a pie pro in no time. I’ve sprinkled in my favorite chef hacks to make it even better.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). This is our sweet spot—hot enough to cook everything through and get a gorgeous, bubbly top, but not so hot that the crust burns before the inside is done. Take your deep-dish pie pan or springform pan and give it a good coat of cooking spray. Chef’s Hack: If you’re using a springform pan, wrap the outside bottom in foil to catch any potential drips. Trust me on this one!
2. Brown the Meats: Grab your largest, heaviest skillet. We’re going big! Crumble in the ground beef and Italian sausage. Cook over medium heat, breaking it up with a wooden spoon, until it’s beautifully browned and cooked through. Now, here’s a pro move: don’t just drain the fat—drain it into a heat-proof bowl. That flavorful liquid gold can be used to sauté your onions and garlic for an extra flavor boost! Otherwise, just drain and discard.
3. Sauté the Aromatics: If you drained all the fat, add a tablespoon of oil back to the skillet. Toss in your diced onions and cook for about 3-4 minutes until they start to turn translucent. Now, add the minced garlic and cook for just one more minute until fragrant. Never burn your garlic—it turns bitter. We’re just waking it up!
4. Create the Saucy Filling: Return all the browned meat to the skillet with the onions and garlic. Pour in your pizza sauce, and add the Italian seasoning, salt, pepper, and red pepper flakes if using. Give it a big, happy stir and let it simmer for about 5 minutes. This allows the flavors to get to know each other and marry into one delicious, cohesive filling. Take it off the heat.
5. Build the Layers: Press one of your pie crusts into the prepared pan, making sure it goes all the way up the sides. Now for the fun part! Spoon in half of your meat mixture. Smooth it out. Now, scatter half of your pepperoni and half of your cheese blend over the meat. Repeat the layers: the rest of the meat, the rest of the pepperoni, and finally, the glorious mountain of remaining cheese.
6. Bake to Perfection: Place your pie on a baking sheet (just in case of bubble-overs) and tent it loosely with aluminum foil. This is crucial! It prevents the top from getting too dark before the center is hot. Bake for 25 minutes. Then, carefully remove the foil and bake for another 10-15 minutes. You’re looking for a golden-brown crust, bubbling sauce around the edges, and that cheese on top to be melted, lightly spotted with brown, and utterly irresistible.
7. The Most Important Step: REST! I know, I know. It smells incredible and you want to dive in. But you must, must, MUST let it rest for a full 15 minutes. This isn’t just me being fussy. This allows the layers to set, so when you cut into it, you get a clean, beautiful slice instead of a cheesy, saucy landslide. It’s worth the wait, I promise.

How to Serve This Hearty Pie

Presentation is part of the fun! After the torturous 15-minute rest, run a knife around the edge of the pan. If you used a springform, simply unlock the collar. For a regular pie dish, you can serve it right from the pan.

Use a sharp, serrated knife and a sturdy pie server or spatula to lift out those hefty slices. This is a main course that stands proud all on its own, but I love to frame it with some lighter sides to balance the richness. Think a simple, crisp green salad with a sharp vinaigrette to cut through the fat, or some garlic-roasted green beans or broccoli. For the ultimate comfort food spread, serve it with a side of creamy coleslaw or crispy potato wedges. And don’t forget the hot sauce on the table for the brave ones!

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its flexibility. Want to change it up? Go for it! Here are a few of my favorite variations.

• The “Kitchen Sink” Veggie Load-Up: Sauté a cup each of diced bell peppers and mushrooms with the onions. Spinach is a great add-in too—just stir in a couple of handfuls at the very end of the simmering step until it wilts.
• Spicy ‘Nduja Bomb: Love heat? Swap the Italian sausage for a spicy chorizo, and mix a tablespoon or two of ‘nduja (a spreadable spicy sausage) into the tomato sauce. You’ve been warned—it’s addictive!
• Breakfast-for-Dinner Pie: Swap the meats for cooked, crumbled bacon and breakfast sausage. Use a creamy gravy instead of tomato sauce, and cheddar cheese. Pour a whisked egg mixture over the top before baking. Mind-blowing!
• Low-Carb/Keto Version: Ditch the pie crust! Just press the meat mixture into the greased pan, create a well in the center, and bake until heated through. Top with cheese and pepperoni for the last 10 minutes.
• Garlic Butter Crust Finish: For a truly next-level crust, melt two tablespoons of butter with a minced garlic clove and a pinch of Italian seasoning. Brush this on the exposed crust edges for the last 5 minutes of baking. It’s a game-changer.

Beau’s Chef’s Notes & Kitchen Stories

This pie has evolved so much since that first chaotic Sunday. I’ve learned a few things along the way. First, don’t stress about making the bottom crust perfect. It’s going to be hidden under a mountain of awesome, so just get it in the pan. Second, the type of cheese matters. I once tried it with pre-shredded bagged cheese that had a lot of anti-caking agent, and it didn’t melt as beautifully. For the ultimate melt, shred your own blocks of cheese—it’s a little extra work for a big payoff.

And a funny story: I once accidentally used a pound of *hot* Italian sausage instead of mild when cooking for my in-laws. My father-in-law, who claims ketchup is too spicy, took a huge bite. The look on his face was pure panic, followed by a frantic reach for his water glass. We still laugh about it. So, learn from my mistake—know your audience and your spice level!

Your Questions, Answered!

I’ve made this pie a zillion times, and here are the most common questions I get.

• Q: My bottom crust is soggy! What did I do wrong?A: This is the #1 question! A few tips: 1) Make sure your meat filling isn’t overly watery before adding it. Let it simmer to thicken. 2) A pre-bake (or “blind bake”) can help. Just bake the bottom crust for about 10 minutes before adding the filling. 3) Letting the pie rest after baking is non-negotiable. This allows the filling to set, which helps the crust underneath.
• Q: Can I make this ahead of time?A: Absolutely! You can assemble the entire pie, cover it tightly, and keep it in the fridge for up to 24 hours. When you’re ready, you might just need to add 5-10 minutes to the baking time since it’s going in cold. You can also freeze the unbaked pie for up to 3 months. Thaw in the fridge overnight before baking.
• Q: What can I use instead of Italian sausage?A: No problem! You can use all ground beef (3 lbs total) and just bump up the Italian seasoning to 1 tablespoon. Ground turkey or pork also work wonderfully.
• Q: My pie is overflowing! Help!A: Oh, the perils of a too-full pie! Always, always place your pie pan on a baking sheet before it goes in the oven. It’s your insurance policy against a smoky kitchen and a messy oven cleanup.

Deep Hamburger Sausage & Pepperoni Pie : The Ultimate Meaty Comfort Bake

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Sometimes, you just need a hearty, cheesy, meaty meal that feels like a warm hug. This Deep Hamburger Sausage & Pepperoni Pie is exactly that—layers of seasoned ground beef, Italian sausage, zesty pepperoni, and melty cheese baked in a golden, flaky crust. Perfect for family dinners, game days, or any night you want a show-stopping comfort dish.

---

Ingredients

Scale 1x2x3x

For the Filling:

• 2 lbs ground beef (80/20)

• 1 lb Italian sausage (mild or spicy, casings removed)

• 1 cup sliced pepperoni

• 2 small onions, diced

• 4 cloves garlic, minced

• 3 cups pizza or marinara sauce

• 2 tsp Italian seasoning

• Salt & pepper to taste

• Red pepper flakes (optional)

For the Pie:

• 2 deep-dish pie crusts (homemade or store-bought)

• 3 cups shredded mozzarella

• 1 cup shredded provolone or cheddar (optional)

• ½ cup grated Parmesan (optional)

• Cooking spray or oil

---

Instructions

1. Preheat Oven & Prep Pan:
   Preheat oven to 375°F (190°C). Grease a deep-dish pie pan with cooking spray. If using a springform pan, wrap the bottom with foil to catch any drips.

2. Cook the Meats:
   In a large skillet, brown the ground beef and Italian sausage over medium heat, breaking it into crumbles. Drain excess fat (or save a tablespoon for cooking the onions).

3. Sauté Aromatics:
   In the same skillet, add a bit of fat or oil and cook onions for 3–4 minutes until translucent. Add garlic and cook for 1 more minute.

4. Combine Filling:
   Return the meat to the skillet. Stir in pizza sauce, Italian seasoning, salt, pepper, and red pepper flakes. Simmer 5 minutes to let flavors combine.

5. Assemble the Pie:

   • Press one pie crust into the prepared pan.

   • Layer half the meat mixture, half the pepperoni, and half the cheese.

   • Repeat layers with remaining meat, pepperoni, and cheese.

   • Top with remaining cheese and Parmesan if using.

6. Bake:
   Place the pie on a baking sheet. Tent loosely with foil and bake 25 minutes. Remove foil and bake another 10–15 minutes until the top is golden and bubbly.

7. Rest & Serve:
   Let the pie rest 15 minutes before slicing. Serve with a crisp salad or roasted vegetables for balance.

Notes

• Prevent Soggy Crust: Simmer the filling to reduce excess liquid or pre-bake the bottom crust 10 minutes before layering.

• Make Ahead: Assemble and refrigerate up to 24 hours, then bake. Can also freeze unbaked for up to 3 months.

• Cheese Tip: Shredding your own cheese gives a better melt than pre-shredded.

• Spice It Up: Add red pepper flakes, swap Italian sausage for spicy chorizo, or mix in ’nduja for a bold twist.

• Low-Carb Version: Skip the crust and bake the meat mixture directly, topping with cheese for the last 10 minutes.

Nutritional Info (Because We’re Curious!)

Alright, let’s talk numbers. I’m all about balance, and that means enjoying indulgent dishes like this one mindfully. This is a hearty, rich pie, so a little goes a long way. The estimated nutritional information per serving (based on 16 slices) is roughly:

• Calories: 520
• Protein: 28g (Great for keeping you full!)
• Carbohydrates: 20g
• Fat: 35g
• Sodium: 890mg
• Fiber: 1g

Remember, these are estimates and can vary based on the specific brands of ingredients you use, how much fat you drain, and your exact cheese measurements. To lighten it up, you can use lean ground beef, turkey sausage, and part-skim cheeses. But sometimes, your soul needs the full, glorious, cheesy experience—and that’s perfectly okay!

Final Thoughts from My Kitchen to Yours

Friends, this Deep Hamburger Sausage & Pepperoni Pie is more than just a recipe. It’s a testament to the power of comfort food. It’s the dish you make when you want to see smiles, when you need to feed a hungry crowd, or when you simply deserve a warm, hearty hug from the inside out. It’s forgiving, customizable, and packed with so much flavor in every single bite.

I hope you make it, love it, and make it your own. Tag me @Feastical on social media if you do—I love seeing your creations! Now, go forth and bake

Chocolate-Covered Strawberry Drip Cake: Your New Go-To Celebration Showstopper

Hey friends, Beau here! Let’s talk about that moment. You know the one. It’s a birthday, an anniversary, Valentine’s Day, or maybe just a Tuesday you decided deserves a gold star. You want a dessert that doesn’t just sit on the table—it makes an entrance. A dessert that has people pulling out their phones before they pull out their forks.

Well, my food-loving friends, I’m about to hand you the keys to the kingdom. This Chocolate-Covered Strawberry Drip Cake is that moment, bottled up in layers of pure, unadulterated joy. We’re talking about a melt-in-your-mouth moist chocolate cake that’s so rich it should pay taxes. It’s layered with a sweet, fruity strawberry filling that cuts through the decadence perfectly. The whole gorgeous thing gets cloaked in a sleek, shiny chocolate ganache drip that cascades down the sides like a delicious waterfall. And the crowning glory? A handful of glossy, chocolate-dipped fresh strawberries perched on top.

It looks like it came from a fancy patisserie, but I promise you, it’s built on simple, soulful techniques. We’re going to walk through this together, step-by-step. No fancy chef jargon, no stress—just you, me, and the glorious mission of creating a centerpiece that tastes even better than it looks. So, tie on that apron, find your favorite mixing bowl, and let’s make a memory, one delicious layer at a time.

The Cake That Started It All: A Sweet Slice of Memory

This cake takes me right back to my first “serious” date with my now-wife. I was a nervous wreck, trying to plan the perfect evening. I figured a home-cooked meal would show I had skills, but dessert… dessert needed to be a grand gesture. I wanted to create something that said, “I’m sophisticated and have my life together,” but also, “I have a giant, gooey, chocolate-filled heart.”

I landed on the classic combination of chocolate and strawberries. But a simple bowl of dipped berries felt too simple. I wanted drama! So, I baked my most reliable chocolate cake, whipped up a ganache I crossed my fingers would drip just right, and arranged those chocolate-dipped strawberries on top like a crown. When I brought it out, her face lit up. It wasn’t just a cake anymore; it was a symbol of effort, of care, of saying “you’re special” without using any words. It’s been our anniversary cake ever since, and now, I’m so thrilled to share that same feeling with you.

Gathering Your Delicious Arsenal: The Ingredients

Before we start, let’s get familiar with our team players. Using quality ingredients makes a difference, but I’ve also got plenty of swaps and shortcuts if you’re in a pinch!

For the Chocolate Cake:

• 1¾ cups all-purpose flour: The sturdy foundation of our cake. For a slightly denser, richer crumb, you can swap in cake flour.
• ¾ cup unsweetened cocoa powder: Use natural, not Dutch-processed, for the best rise with our baking soda. This is where that deep chocolate flavor comes from, so don’t skimp!
• 2 cups granulated sugar: Sweetness and tenderness, all in one. It also helps create that beautiful, crackly cake top we all love.
• 1½ teaspoons baking soda & 1½ teaspoons baking powder: Our dynamic leavening duo! This double act ensures our cake rises sky-high and stays beautifully light.
• 1 teaspoon salt: A must! Salt is the secret weapon that makes all the chocolate flavors pop and prevents the cake from tasting flat.
• 2 large eggs: They bring structure and richness to the party. Make sure they’re at room temperature for a smoother, more emulsified batter.
• 1 cup buttermilk: The tangy superstar that tenderizes the crumb like nobody’s business. No buttermilk? No problem! Add 1 tablespoon of white vinegar or lemon juice to a cup of milk and let it sit for 5 minutes.
• ½ cup vegetable oil: Oil keeps this cake incredibly moist for days longer than butter-based cakes would. I use canola or avocado oil.
• 1 teaspoon pure vanilla extract: The flavor enhancer. It rounds out the chocolate and adds a layer of warmth.
• 1 cup hot coffee or hot water: Don’t panic! You won’t taste the coffee. It simply intensifies the chocolate flavor, making it taste more chocolaty. It’s my #1 chef hack for the ultimate chocolate cake.

For the Filling & Frosting:

• ¾ cup high-quality strawberry preserves or jam: Look for one with real fruit pieces for the best texture and flavor. This is our simple, no-cook filling!
• Optional: 1 cup fresh sliced strawberries: For an extra burst of fresh fruitiness inside, toss some sliced berries over the jam layer.

For the Ganache Drip & Decoration:

• ½ cup heavy cream: The high fat content is crucial for a silky, luxurious ganache that drips beautifully.
• 1 cup semi-sweet chocolate chips: We’ll use half for the ganache drip and half for dipping the strawberries. I like semi-sweet for its balance, but dark chocolate works wonderfully too!
• 8-10 perfect, fresh strawberries: Pick ones that are bright red, firm, and have a nice shape for dipping. Wash and dry them THOROUGHLY—water is the enemy of melted chocolate!

Let’s Get Baking: The Step-by-Step Guide

Okay, team. Here we go. Follow these steps, read my little hacks along the way, and you’ll have a masterpiece in no time.

Step 1: Bake the Chocolate Cake

Preheat your oven to 350°F (175°C). Grease three 8-inch round cake pans with butter or cooking spray, then line the bottoms with parchment paper circles. This is my non-negotiable tip for cakes that release perfectly every single time.

In a large bowl, whisk together the flour, cocoa powder, sugar, baking soda, baking powder, and salt. Get it really well combined. We’re building a strong flavor base here.

Add the eggs, buttermilk, oil, and vanilla to the dry ingredients. Use an electric mixer on medium speed (or a whole lot of elbow grease with a whisk) to beat it for about two minutes until it’s smooth and beautifully combined.

Now, for the magic. Reduce the mixer speed to low and carefully pour in the hot coffee or water. The batter will be very thin—this is exactly what we want! Don’t fret; it’s the key to an ultra-moist cake.

Divide the batter evenly between your three prepared pans. I like to use a kitchen scale for precision, but if you don’t have one, a measuring cup works just fine. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with just a few moist crumbs attached.

Chef’s Hack: Let the cakes cool in their pans on a wire rack for 10 minutes. Then, run a knife around the edge and invert them onto the rack to cool completely. Do not try to assemble this cake with even slightly warm layers, or you’ll have a melty, sliding mess. Patience is your best friend here!

Step 2: Whip Up the Silky Ganache

Place ½ cup of the chocolate chips in a heatproof bowl. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer—you’ll see little bubbles around the edges. Don’t let it boil vigorously!

Immediately pour the hot cream over the chocolate chips. Let it sit, untouched, for one full minute. This allows the chocolate to gently melt from the bottom up.

After a minute, start in the center of the bowl and whisk slowly, moving outward, until the mixture is smooth, glossy, and completely combined. Let this ganache cool at room temperature. We need it to thicken slightly so it drips down the cake slowly instead of just running right off. This can take 15-30 minutes.

Step 3: Create the Chocolate-Dipped Strawberries

While the ganache is cooling, melt the remaining ½ cup of chocolate chips. You can do this in the microwave in 20-second bursts, stirring between each, or over a double boiler.

Hold each strawberry by the stem (or stick a toothpick in the top) and dip it into the melted chocolate, swirling to coat about two-thirds of the berry. Let the excess chocolate drip off, then place it on a parchment-lined plate or tray. Let them set at room temperature or pop them in the fridge to speed things up.

Step 4: The Grand Assembly!

Place your first completely cool cake layer on a cake stand or plate. Spread a thin, even layer of the strawberry jam over the top. If you’re using fresh sliced strawberries, scatter a handful over the jam now.

Place the second cake layer on top and repeat. Top with the final cake layer.

At this stage, I like to do a “crumb coat.” Spread a very thin layer of the slightly thickened ganache (or a simple chocolate buttercream if you prefer) over the entire cake. This isn’t for looks; it’s to trap any loose crumbs. Pop the cake in the fridge for 15 minutes to set this coat. This makes the final drip and decoration infinitely cleaner!

Now, for the main event! Take your thickened ganache. The consistency is key—it should be like warm pudding. Pour about half of the ganache onto the center of the chilled cake. Use an offset spatula to gently push it to the edges and encourage it to drip over the sides. Add more ganache as needed until you love the look. Don’t worry about it being perfect—the drips are part of the charm!

Finally, artfully arrange your gorgeous chocolate-dipped strawberries on top of the cake. And just like that, you’ve created a showstopper.

How to Serve This Masterpiece

Presentation is the final flourish! Use a beautiful cake stand to give your creation the pedestal it deserves. When it’s time to slice, dip your sharp knife in hot water and wipe it dry between each cut. This gives you those stunning, clean slices where you can see every beautiful layer.

I love serving this cake with a little extra something on the side. A dollop of freshly whipped cream or a small scoop of vanilla bean ice cream provides a lovely, cool contrast to the rich chocolate. For a truly decadent touch, drizzle a little extra melted strawberry jam or chocolate sauce on the plate before placing the slice.

Make It Your Own: Delicious Recipe Variations

The beauty of this cake is its versatility. Feel free to play and customize it to your heart’s content!

• White Chocolate Dream: Swap the semi-sweet chocolate in the ganache and dip for white chocolate. It creates a stunning visual contrast and a sweeter flavor profile.
• Raspberry Rendezvous: Not a strawberry fan? Use seedless raspberry jam for the filling and dip fresh raspberries for the top. The tartness is incredible with the chocolate.
• Nutty Crunch: Add a layer of texture! Sprinkle some chopped, toasted hazelnuts or pecans between the cake layers along with the jam.
• Boozy & Bold (Adults Only!): For a sophisticated twist, brush the cake layers with a little Chambord (raspberry liqueur) or Grand Marnier before adding the jam filling.
• Gluten-Free & Dairy-Free Friendly: Use your favorite 1:1 gluten-free flour blend. For the buttermilk, use a plant-based milk + vinegar substitute, and use coconut cream and dairy-free chocolate chips for the ganache.

Beau’s Chef’s Notes & Kitchen Confessions

This recipe has been my faithful companion for years, and it’s evolved with every bake. I once, in a frantic pre-date hurry, used boiling hot ganache for the drip. Let’s just say it looked more like a chocolate mudslide than an elegant cascade. I learned the cooling lesson the hard way so you don’t have to!

Another time, I didn’t dry my strawberries well enough, and the chocolate seized up into a grainy mess. We ended up with “chocolate-crusted” strawberries, which, while still tasty, weren’t exactly the glossy beauties I was going for. The journey is half the fun, and even the “mistakes” usually still taste amazing.

Your Questions, Answered: FAQs & Troubleshooting

Q: My ganache is too thin/runny. What do I do?
A: Don’t worry, this happens to the best of us! Just let it sit at room temperature for a bit longer. If you’re really in a rush, you can pop it into the fridge for 5-minute intervals, stirring each time, until it thickens to a pourable but not watery consistency.

Q: Can I make the components ahead of time?
A: Absolutely! This is a great party trick. Bake the cake layers up to 2 days in advance, wrap them tightly in plastic wrap, and store at room temp. You can make the ganache and dip the strawberries a day ahead; just store the ganache at room temperature and the berries in the fridge. Assemble the cake the day you plan to serve it for the freshest look and taste.

Q: Why did my cake layers sink in the middle?
A: This is usually due to two things: 1) The oven door was opened too early, causing a temperature drop, or 2) The leavening agents (baking soda/powder) are old and have lost their potency. Check those expiration dates!

Q: Can I use frozen strawberries for the filling?
A: I don’t recommend it for the fresh slices inside, as they release too much water and can make the cake soggy. Stick to high-quality jam or preserves, or use perfectly fresh berries.

Chocolate-Covered Strawberry Drip Cake: A Showstopping Centerpiece of Romance

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

This cake is a showstopper for any celebration! Layers of moist chocolate cake meet sweet strawberry filling, all covered in a glossy chocolate ganache drip and topped with chocolate-dipped strawberries. Perfect for birthdays, anniversaries, Valentine’s Day, or any day that deserves a special treat.

---

Ingredients

Scale 1x2x3x

Chocolate Cake

• 1¾ cups all-purpose flour

• ¾ cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1½ tsp baking soda

• 1½ tsp baking powder

• 1 tsp salt

• 2 large eggs, room temperature

• 1 cup buttermilk (or 1 cup milk + 1 tbsp vinegar)

• ½ cup vegetable oil

• 1 tsp vanilla extract

• 1 cup hot coffee or hot water

Strawberry Filling

• ¾ cup strawberry preserves or jam

• Optional: 1 cup fresh sliced strawberries

Chocolate Ganache & Decoration

• ½ cup heavy cream

• 1 cup semi-sweet chocolate chips (½ for ganache, ½ for dipping strawberries)

• 8–10 fresh strawberries, washed and dried

---

Instructions

1️⃣ Bake the Chocolate Cake

1. Preheat oven to 350°F (175°C). Grease three 8-inch cake pans and line bottoms with parchment.

2. Whisk together flour, cocoa, sugar, baking soda, baking powder, and salt.

3. Add eggs, buttermilk, oil, and vanilla. Beat until smooth.

4. Slowly add hot coffee/water and mix until combined. Batter will be thin—this keeps it moist!

5. Divide batter among pans and bake 30–35 min. Toothpick should come out with a few crumbs.

6. Cool in pans 10 min, then invert onto a wire rack to cool completely.

2️⃣ Make the Ganache

1. Heat ½ cup cream until it simmers, then pour over ½ cup chocolate chips.

2. Let sit 1 min, then whisk until smooth and glossy.

3. Cool 15–30 min until slightly thickened for dripping.

3️⃣ Dip the Strawberries

1. Melt remaining ½ cup chocolate chips.

2. Dip strawberries, coating 2/3 of each. Set on parchment to firm.

4️⃣ Assemble the Cake

1. Place first cake layer on stand, spread strawberry preserves and fresh slices.

2. Add second layer, repeat. Top with final layer.

3. Optional: Crumb coat with thin ganache layer; chill 15 min.

4. Pour thickened ganache on top, let drip down sides.

5. Arrange chocolate-dipped strawberries on top.

Notes

• Cake layers: Completely cool before assembling to avoid sliding layers.

• Cutting slices: Dip knife in hot water and wipe clean between cuts.

• Make ahead: Cake layers and ganache can be prepared 1–2 days ahead. Assemble the day of serving.

• Substitutions: Use white chocolate or raspberry jam for variations; gluten-free flour works too.

Nutrition

• Calories: 560 Cal Per Serving
• Fat: 30g
• Carbohydrates: 65g
• Protein: 6g

Nutritional Information (Because We’re All About Balance!)

Alright, let’s keep it real. This is a celebration cake, a treat to be savored and enjoyed with loved ones. It’s not your everyday health food, and that’s perfectly okay! Life is all about balance. Here’s a rough estimate per slice (based on 12 servings), so you can indulge mindfully.

Per Slice: Calories: ~560 | Protein: 6g | Fat: 30g | Carbs: 65g

Remember, these values can vary based on the specific brands of ingredients you use and the size of your slices. My philosophy? Enjoy a magnificent slice, share it with people you love, and maybe go for an extra walk tomorrow. Food is joy, and this cake is pure, unapologetic joy.

Final Sweet Thoughts

And there you have it! Your guide to creating a truly unforgettable Chocolate-Covered Strawberry Drip Cake. This isn’t just a recipe; it’s a project, a story, and a delicious piece of edible art. It’s about the joy of creating something beautiful with your own two hands and sharing that feeling with others.

I hope this recipe brings as much happiness to your kitchen as it has to mine. If you make it (and I really hope you do!), I’d be absolutely thrilled to see your

Cupid’s Marble Cake: Swirled, Sweet & Valentine-Ready

More Than Just a Pretty Face: Your New Go-To Valentine’s Cake

Hey friends, Beau here! Let’s be real for a second. Valentine’s Day can sometimes feel like a lot of pressure, right? Fancy dinners, extravagant gifts… it can be overwhelming. But you know what never lets you down? A homemade cake, baked with a little bit of love and a whole lot of butter. And that’s exactly why I’m so excited to share my recipe for Cupid’s Marble Cake with you today.

This isn’t just any cake. This is a show-stopping, conversation-starting, “did-you-really-make-that?!” kind of cake. We’re talking a soft, moist, buttery vanilla cake swirled with a gorgeous, vibrant red batter. It’s festive without being fussy, elegant but incredibly easy, and it tastes like a warm, sugary hug. Whether you’re planning a romantic dinner for two, hosting a Galentine’s bash with your besties, or just want to treat yourself because you deserve it (you do!), this marble cake is your perfect partner in crime. So, tie on your favorite apron, preheat that oven, and let’s create some magic that’s as fun to make as it is to eat.

The Cake That Started It All: A Sweet Slice of Memory

This cake takes me right back to my Grandma June’s kitchen. She wasn’t a fancy pastry chef, but boy, could she bake. Her marble cake was legendary. Every Sunday, without fail, one would be cooling on her wire rack, filling the whole house with that sweet, vanilla-kissed aroma. I’d sit at her Formica table, legs swinging, watching with sheer wonder as she’d create those beautiful swirls with nothing more than a butter knife and a steady hand. To me, it was pure wizardry.

She’d always let me have the first slice, still slightly warm from the oven. That first bite was a treasure hunt—would I get more of the classic vanilla or a bite of the deeper, slightly richer chocolate swirl? (Hers was chocolate, my Valentine’s version is a fun, festive twist on her classic). She’d wink and say, “Beau, life is like a marble cake. The best parts are all mixed up together.” This recipe is my love letter to her, to those Sunday afternoons, and to the simple, powerful joy of sharing something delicious with someone you love.

Gathering Your Sweetheart Squad: The Ingredients

One of the best things about this cake is that you probably have most of these ingredients in your pantry right now. It’s all about simple, quality components coming together to create something extraordinary. Let’s break it down.

• 2½ cups all-purpose flour: The trusty foundation of our cake. It gives the crumb that perfect, tender structure. For a slightly lighter cake, you can swap in cake flour, but all-purpose works beautifully.
• 2½ tsp baking powder: Our leavening hero! This is what gives the cake its lift and fluffy texture. Make sure yours is fresh for the best rise.
• ½ tsp salt: Don’t you dare skip it! Salt is the flavor enhancer that makes all the sweet, buttery notes pop. It’s the secret weapon in every baker’s arsenal.
• ¾ cup unsalted butter, softened: This is non-negotiable, friends. “Softened” is the key word here. Leave it on the counter for an hour or so until it’s cool but yields gently to a press. This creams up with the sugar to create an airy, light base for our batter.
• 1¾ cups sugar: For sweetness and that lovely, tender crumb. I use regular granulated sugar here.
• 4 large eggs: Bring these to room temperature, too! Room temp eggs incorporate much more smoothly into the butter and sugar, creating a better emulsion and a loftier cake.
• 1 tbsp vanilla extract: Go for the good stuff! A full tablespoon might seem like a lot, but it gives us that wonderful, warm vanilla flavor that sings through every single bite.
• 1 cup whole milk: I prefer whole milk for its richness, which contributes to a super moist cake. But 2% will work in a pinch. Also, room temp! See a pattern? 🙂
• Red food coloring: This is where the Valentine’s magic happens! I recommend a gel food coloring for a vibrant, bold red without thinning out the batter. You’ll only need a few drops.

Let’s Get Swirling: The Step-by-Step Dance

Ready to play Cupid in the kitchen? Follow these steps, and you’ll have a masterpiece in no time. I’ve packed this section with all my favorite chef hacks to ensure your success.

1. Preheat and Prep: First things first, get that oven preheated to a toasty 350°F (175°C). This ensures a consistent temperature from the moment your cake goes in. Now, generously grease your bundt pan or a 9×5 inch loaf pan. I’m a big fan of using a baking spray with flour in it – it’s a lifesaver for easy release! Set your pan aside.
2. Whisk the Dry Team: In a medium bowl, grab your whisk and give the flour, baking powder, and salt a good, thorough whisking. We’re not just mixing here; we’re aerating the flour and making sure the baking powder is evenly distributed. This is your first step to a uniform, perfect rise. Set this bowl aside.
3. Cream the Butter & Sugar: In a large mixing bowl, beat the softened butter and sugar together. Now, don’t rush this! We’re not just combining them; we’re “creaming” them. Beat on medium-high speed for a good 3-5 minutes, until the mixture turns pale yellow and becomes wonderfully light and fluffy. This process incorporates air, which is crucial for the cake’s texture. This is the heart of the operation, folks.
4. Incorporate the Eggs & Vanilla: With the mixer on medium, add the eggs one at a time, beating well after each addition. This prevents the batter from breaking. Then, beat in that glorious tablespoon of vanilla. Scrape down the sides of the bowl with a spatula to make sure everything is homogenous.
5. Combine Wet & Dry: Here’s the final mixing phase. With the mixer on low, add about one-third of the dry ingredients, followed by half of the milk. Repeat, ending with the final third of the dry ingredients. Mix just until the flour disappears. Pro-Tip: Overmixing at this stage develops gluten and can lead to a tough cake. A few streaks of flour are okay; we’ll finish mixing when we divide the batter.
6. Create the Red Batter: Now for the fun part! Divide the batter evenly between two bowls. Into one bowl, add your red food coloring. I start with a few drops, mix, and then add more until I get that perfect, passionate red hue. Stir gently until the color is fully incorporated.
7. The Marbling Magic: Using two spoons or a small scoop, alternate dollops of the red and white batter into your prepared pan. You can be random or create a pattern—there’s no wrong way! Once all the batter is in, take a thin knife or a long skewer and gently swirl it through the batter in a figure-eight or zig-zag motion. Don’t overdo it! 4-5 passes is plenty. We want defined swirls, not a muddy pink cake.
8. Bake to Perfection: Slide the pan into your preheated oven and bake for 45-50 minutes. The cake is done when it’s golden on top, pulling away slightly from the sides, and a toothpick inserted into the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at the 40-minute mark.
9. The All-Important Cool Down: Once baked, let the cake cool in the pan on a wire rack for 15-20 minutes. This allows the structure to set. Then, carefully invert it onto the rack to cool completely before you even *think* about frosting it. A warm cake will melt your frosting into a puddle!

Dress to Impress: Serving Your Masterpiece

Now that your stunning cake has cooled, it’s time for the finishing touches! I love keeping it simple to let those beautiful swirls take center stage. A simple whipped vanilla frosting piped or spread over the top is just perfect. It’s light, not too sweet, and lets the cake shine. Then, go wild with the decorations! A shower of red and pink sprinkles, a few conversation hearts, or even some fresh raspberries make it look extra special.

For serving, I like to use a serrated knife and a gentle sawing motion to get clean slices that proudly display the marbled interior. Pair each slice with a cold glass of milk, a hot cup of coffee, or even a glass of bubbly prosecco for a truly celebratory feel. This cake is the star of the show, so let it be!

Make It Your Own: Delicious Twists & Swaps

Feel like playing around? This recipe is a fantastic canvas for your creativity. Here are a few of my favorite ways to mix it up:

• Chocolate-Vanilla Classic: Swap the red food coloring for ¼ cup of unsweetened cocoa powder sifted into one half of the batter. Add a tablespoon of extra milk to that portion to keep it the right consistency. Hello, nostalgia!
• Almond Joy Twist: Add ½ teaspoon of almond extract to the white batter and fold a handful of shredded coconut and mini chocolate chips into the red batter before swirling. It’s like a candy bar in cake form!
• Lemon-Raspberry Dream: Add the zest of one lemon to the white batter. For the red batter, use a few tablespoons of raspberry jam instead of food coloring for a natural flavor and color.
• Gluten-Free Friendly: No problem! Use a 1:1 gluten-free all-purpose flour blend. I’ve had great success with this swap, and the results are just as tender.
• Funfetti Valentine: Fold a handful of red and pink sprinkles into the white batter before you divide it. It’s a confetti explosion of joy in every bite!

Beau’s Kitchen Confidential: A Few Parting Tips

This recipe has been a labor of love, and it’s evolved a bit over the years. My first attempt at marbling was… well, let’s just say it looked more like a pink-brown abstract painting than a cake! The key, I learned, is a light hand with the knife. Trust the process.

I also used to be impatient and would frost the cake while it was still warm. The resulting “glaze” was tasty, but not the look I was going for. Letting it cool completely is a game-changer. This cake keeps beautifully in an airtight container at room temperature for several days, if it lasts that long! The flavors actually meld and get even better the next day.

Your Questions, Answered: Cake SOS

I’ve been there, and I’ve got your back. Here are answers to the most common questions I get about this cake.

• Q: My cake is dense and didn’t rise much. What happened?

  A: The most common culprits are old baking powder (check the expiry date!), overmixing the batter after adding the flour, or your oven temperature being off. An oven thermometer is a cheap and invaluable tool for any baker!

• Q: How can I get a really vibrant red color?

  A: Gel food coloring is your best friend here. Liquid food coloring requires a lot more, which can throw off the liquid balance in your batter. Start with a small amount of gel and build up to your desired shade.

• Q: Can I make this into cupcakes?

  A: Absolutely! Line a muffin tin with cupcake liners and fill them ⅔ full. The baking time will be shorter, around 18-22 minutes. Keep a close eye on them!

• Q: My cake stuck to the pan! Help!

  A: Oh, the heartbreak! Don’t worry, we’ve all been there. Next time, be extra generous with the baking spray, making sure to get into every nook of the bundt pan. Letting it cool for that 15-20 minutes in the pan is also crucial—it allows the cake to firm up and pull away from the sides naturally.

Cupid’s Marble Cake: Swirled, Sweet & Valentine-Ready

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Cupid’s Marble Cake

---

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2½ cups all-purpose flour

• 2½ tsp baking powder

• ½ tsp salt

Wet Ingredients

• ¾ cup unsalted butter, softened

• 1¾ cups sugar

• 4 large eggs, room temperature

• 1 tbsp vanilla extract

• 1 cup whole milk, room temperature

• Red food coloring (gel recommended)

Optional Frosting & Decoration

• Whipped vanilla frosting

• Red and pink sprinkles, fresh raspberries, or conversation hearts

---

Instructions

1️⃣ Prep

1. Preheat oven to 350°F (175°C).

2. Grease a bundt pan or 9×5-inch loaf pan (baking spray with flour recommended).

2️⃣ Mix Dry Ingredients

• Whisk together flour, baking powder, and salt in a medium bowl. Set aside.

3️⃣ Cream Butter & Sugar

• In a large bowl, beat butter and sugar 3–5 minutes until pale and fluffy.

• Add eggs one at a time, then vanilla extract, mixing well.

4️⃣ Combine Wet & Dry

• On low speed, alternately add flour mixture and milk in thirds, starting and ending with flour. Mix until just combined.

5️⃣ Create Red Batter

• Divide batter into two bowls.

• Add red food coloring to one bowl, mixing until fully incorporated.

6️⃣ Marble the Cake

• Spoon alternating dollops of red and white batter into the pan.

• Use a knife or skewer to gently swirl 4–5 times, creating defined marbled patterns.

7️⃣ Bake

• Bake for 45–50 minutes (start checking at 40 minutes).

• Toothpick should come out clean or with a few moist crumbs.

8️⃣ Cool

• Cool in pan 15–20 minutes, then invert onto wire rack to cool completely.

9️⃣ Frost & Decorate

• Spread whipped vanilla frosting over cooled cake.

• Add sprinkles, raspberries, or conversation hearts for Valentine flair.

Notes

• Chocolate-Vanilla Twist: Use cocoa powder instead of red food coloring.

• Almond Joy: Add ½ tsp almond extract to white batter; fold in shredded coconut and mini chocolate chips into red batter.

• Raspberry-Lemon: Add lemon zest to white batter; fold raspberry jam into red batter.

• Gluten-Free: Use 1:1 gluten-free flour blend.

• Cupcake Version: Fill liners ⅔ full; bake 18–22 minutes.

Just the Facts: Nutritional Info*

I believe in balance, friends. Life is about enjoying delicious food, and part of that is being informed. Here’s a rough breakdown per slice (based on 12 slices without frosting). Remember, this is an estimate, and your specific ingredients may vary.

• Calories: 320
• Fat: 14g
• Carbohydrates: 44g
• Sugar: 25g
• Protein: 4g

*This information is approximate and provided for informational purposes only. I’m a chef, not a nutritionist, but I want to give you a helpful guide!

A Sweet Finale

And there you have it! Your guide to creating a truly unforgettable Cupid’s Marble Cake. This recipe is more than just a list of ingredients and steps; it’s an invitation to create, to share, and to make someone’s day a little sweeter. The swirls might not be perfect the first time, and that’s more than okay. It’s the love and the story you bake into it that truly matters.

I’d love to see your beautiful creations! If you make this cake, please share a photo and tag me @FeasticalBeau or use the hashtag #Feastical. You’re not just making a cake; you’re becoming part of our kitchen community. Now go on, preheat that oven and bake someone happy.

With a full heart and an empty mixing bowl,

Chocolate-Covered Cherry Cake: Your New Favorite Slice of Nostalgia

Hey there, friend! Beau here, welcoming you back to my kitchen. You know, I’ve always believed that the very best recipes are the ones that do more than just fill your belly—they fill your heart. They’re the dishes that transport you with a single bite, wrapping you up in a warm, fuzzy blanket of memory and pure, unadulterated joy. And if I had to pick one dessert that absolutely *nails* that feeling, it would be this show-stopping, soul-soothing, downright decadent Chocolate-Covered Cherry Cake.

Think about it: that classic candy combination is iconic for a reason. The deep, dark chocolate. The bright, juicy burst of cherry. It’s a romance in flavor form. But we’re not just making a candy replica here. Oh no. We’re taking that beloved duo and turning it into a full-blown, three-layer celebration cake that’s as beautiful as it is delicious. This is the kind of cake you make for Valentine’s Day to see your sweetheart’s eyes light up. It’s the cake you bake for an anniversary, a birthday, or just a Tuesday when you need a reminder that life is sweet.

I’ve poured all my love for feel-good, comforting desserts into this recipe. We’re talking about a supremely moist and tender chocolate cake that practically melts on your tongue, layered with a sweet-tart cherry filling that oozes with every slice, all wrapped up in a silky-smooth dark chocolate frosting that’s so good, you might just find yourself eating it by the spoonful. (No judgment here—I’ve been there!) So, tie on your favorite apron, put on some good music, and let’s create some magic together. This is more than a cake; it’s an experience.

A Sweet Memory: Where It All Began

This cake has a special little story, and it takes me right back to my grandma’s linoleum-floored kitchen. Every Sunday after church, without fail, she’d have a little glass bowl on her counter filled with those classic, foil-wrapped chocolate-covered cherries. It was our ritual. I’d help her with the roast, and my reward was sneaking one (or two) of those precious treats. I loved the way the chocolate shell would crack under the slightest pressure, giving way to that liquid cherry center. It felt like a tiny, delicious secret.

Years later, when I was first finding my footing in the kitchen, I wanted to recreate that feeling for my wife on our first Valentine’s Day as a married couple. A simple box of candies felt too small for the occasion, but the memory was too big to ignore. So, I started experimenting. I baked my go-to chocolate cake, whipped up a frosting I hoped was worthy of the name, and spooned a simple cherry filling between the layers. The moment we cut into it, that cherry goodness started to spill out, and I was instantly transported back to those sunny Sunday afternoons. It was a hit, and it’s been a Collier family legend ever since. It just goes to show that the most powerful ingredient in any dish is always a dash of nostalgia.

Gathering Your Delicious Cast of Characters

Alright, let’s get our mise en place! That’s just a fancy chef-term for getting all your ingredients measured and ready to go. It makes the baking process feel like a calm, organized dance instead of a frantic scavenger hunt. Here’s everything you’ll need to bring this beauty to life.

For the Chocolate Cake:

• 1¾ cups all-purpose flour: The trusty foundation of our cake. For a slightly lighter crumb, you can swap it 1:1 with cake flour.
• ¾ cup unsweetened cocoa powder: This is where the deep chocolate flavor lives! Use a good-quality cocoa powder—I prefer Dutch-processed for its rich, mellow flavor, but natural works great, too.
• 2 cups granulated sugar: For the perfect level of sweetness that balances the cocoa’s bitterness.
• 1½ teaspoons baking powder & 1½ teaspoons baking soda: Our dynamic leavening duo! They work together to give this cake its impressive rise and tender texture.
• 1 teaspoon salt: Never skip the salt! It’s the flavor enhancer that makes all the chocolate and cherry notes pop.
• 2 large eggs: They’re the binding agents that give our cake structure and a lovely, rich texture.
• 1 cup buttermilk: The secret weapon for an incredibly moist and tender crumb! No buttermilk? No problem! Make a quick substitute by adding 1 tablespoon of white vinegar or lemon juice to a cup of regular milk and let it sit for 5 minutes.
• ½ cup vegetable oil: Oil keeps the cake moist for days longer than butter-based cakes. I use a neutral oil like canola or grapeseed.
• 2 teaspoons vanilla extract: The aromatic backbone that makes everything taste more… well, more like itself!
• 1 cup hot water or hot coffee: Now, don’t be scared! The hot liquid “blooms” the cocoa powder, intensifying its chocolate flavor. The coffee won’t make it taste like coffee—it just makes the chocolate taste richer and deeper. I highly recommend it!

For the Luscious Cherry Filling:

• 1 can (21 oz) cherry pie filling: This is our convenient, flavor-packed shortcut! It’s got the perfect balance of cherries and thick, glossy sauce.
• Optional: A splash of almond extract: If you really want to level up, add about ¼ to ½ teaspoon. Almond and cherry are a match made in heaven, and it echoes that classic candy flavor beautifully.

For the Silky Chocolate Frosting:

• 1 cup (2 sticks) unsalted butter, softened: The base of our frosting. “Softened” is key! It should be at room temperature so it whips up light and fluffy.
• ¾ cup unsweetened cocoa powder: Double the chocolate, double the fun!
• 3½ cups powdered sugar: This gives the frosting its structure and sweetness. Sift it if it’s lumpy for an extra-smooth finish.
• ¼ cup heavy cream: This creates that luxurious, silky texture. You can use milk, but the cream gives it a richer, more stable consistency.
• 1 teaspoon vanilla extract: Because even frosting needs a little vanilla love.
• A pinch of salt: To cut through the sweetness and balance everything out.

Let’s Bake: The Step-by-Step Magic

Ready to get your hands dirty? Follow these steps, and you’ll have a stunning, professional-looking cake that’s straight from the heart. I’ve sprinkled in my favorite chef hacks to make sure you feel confident every step of the way.

Step 1: Preheat and Prep. First things first, get that oven preheating to a toasty 350°F (175°C). Now, let’s get our cake pans ready. You’ll need three 8-inch round pans. My foolproof method? I trace the bottom of a pan on parchment paper, cut out the circles, and place them in the bottom of the pans. Then, I give the sides a good coating of butter or baking spray and a light dusting of flour or cocoa powder. This little ritual guarantees your cakes will release perfectly every single time. No more cake-wrecking heartbreaks!

Step 2: The Dry Team Assembles. In the bowl of your stand mixer (or a large bowl if you’re using a hand mixer), we’re going to whisk together all our dry ingredients: the flour, cocoa powder, sugar, baking powder, baking soda, and salt. Give them a good whisk for about a minute. This isn’t just about combining; it’s about aerating the flour and making sure those leaveners are evenly distributed for a uniform rise. See? We’re already building a better cake.

Step 3: Bring in the Wet Crew. Now, with your mixer on low speed, add in the eggs, one at a time, followed by the buttermilk, vegetable oil, and vanilla extract. Mix just until everything is combined. The batter will be lovely and thick at this point. Now, here comes the fun part. Slowly pour in the hot water or coffee. The batter will become very thin and liquidy—this is totally normal and exactly what we want! Don’t panic. This thin batter is the secret to that incredibly moist, almost fudgy crumb.

Step 4: Bake to Perfection. Carefully divide the batter evenly between your three prepared pans. I like to use a kitchen scale for ultimate precision, but if you don’t have one, a measuring cup works just fine. Slide them into your preheated oven and bake for 30-35 minutes. You’ll know they’re done when a toothpick inserted into the center comes out with a few moist crumbs attached, but no wet batter. Chef’s Hack: Rotate your pans halfway through baking to ensure they bake evenly.

Step 5: The All-Important Cool Down. This might be the hardest step: you have to let the cakes cool. Take them out of the oven and let them rest in their pans for about 10 minutes. Then, run a knife around the edge, and invert them onto a wire rack to cool completely. I’m serious about completely cool. If you try to frost a warm cake, you’ll have a melty, sliding mess on your hands. Patience is a virtue, especially in baking!

Step 6: Whip Up That Dreamy Frosting. While the cakes are cooling, let’s make the frosting. In a large bowl, beat the softened butter and cocoa powder together until they’re smooth and combined. Gradually add in the powdered sugar, about a cup at a time, alternating with splashes of the heavy cream and the vanilla. Once it’s all in, beat the living daylights out of it on medium-high speed for 2-3 minutes. You’ll see it transform from a dull brown to a lighter, fluffier, and much more spreadable frosting. That beating incorporates air, making it light as a cloud.

Step 7: The Grand Assembly! Place your first cake layer on your cake stand or plate. Spoon about half of the cherry pie filling onto the center and spread it out evenly, leaving about a half-inch border around the edge. This prevents the filling from squishing out when you add the next layer. Place the second cake layer on top and repeat with the remaining filling. Top with the final cake layer. Now, take about a third of your frosting and do a “crumb coat”—a very thin layer all over the cake to seal in any crumbs. Pop the whole thing in the fridge for 15 minutes to set. Then, use the remaining frosting to beautifully cover the top and sides of the cake. Don’t worry about it being perfect—a few swoops and swirls just add to the homemade charm!

How to Serve This Masterpiece

Presentation is the final flourish! I love to garnish this cake with a few simple touches that make it look like it came straight from a patisserie. A crown of fresh, stem-on cherries on top is always a showstopper. You could also sprinkle the top with some chocolate shavings, a dusting of cocoa powder, or even a few slivered almonds for a little crunch that plays off that optional almond extract.

When it’s time to slice, use a sharp, thin-bladed knife. Run it under hot water, wipe it dry, and then make your cut. The heat will glide right through the chocolate frosting and cleanly into the cake, giving you those picture-perfect slices where the cherry layer is proudly on display. Serve it up with a cold glass of milk, a hot cup of coffee, or even a glass of red wine for the ultimate grown-up treat. This cake is rich, so a little slice goes a long, delicious way.

Make It Your Own: Fun Recipe Twists

One of the best things about cooking is making a recipe your own. Feel free to play with this one! Here are a few of my favorite variations:

• The Black Forest Twist: Add a layer of sweetened whipped cream on top of the cherry filling before adding the next cake layer. Garnish with more whipped cream and chocolate curls for a classic Black Forest gateau vibe.
• Boozy & Bold: For an adult-only version, add a tablespoon of Kirsch (cherry liqueur) or Chambord (black raspberry liqueur) to the cherry filling. You can also brush a little on the cake layers themselves for an extra flavor punch.
• Chocolate Ganache Drip: Feeling extra decadent? Instead of frosting the entire cake, do a simple crumb coat, then pour a warm, glossy chocolate ganache over the top, letting it drip artfully down the sides. It’s pure drama.
• Gluten-Free Friendly: You can easily make this cake gluten-free by using a 1:1 gluten-free all-purpose flour blend. I’ve had great success with this swap, and the cake is just as moist and delicious.
• Fresh Cherry Filling: If you have the time and fresh cherries are in season, you can make a homemade filling. Pit about 2 cups of cherries, cook them down with a little sugar and lemon juice until syrupy, and thicken with a cornstarch slurry.

Beau’s Kitchen Confidential

This recipe has been a living, evolving thing in my kitchen for years. The first time I made it, I was so nervous about the thin batter that I almost added more flour! I’m so glad I trusted the process. Over time, I started adding the hot coffee instead of water, and it was a total game-changer. The depth of flavor it adds is incredible.

Another funny story: I once made this for a potluck and transported it in my car. I had to brake a little hard, and the top layer slid right off! I arrived with a slightly lopsided cake, which I quickly dubbed my “Leaning Tower of Yum-za.” You know what? It was the first cake to disappear. It just goes to show that even the “imperfect” bakes are full of perfect flavor and love. Don’t stress about it being flawless. The love you bake into it is the most important ingredient.

Chocolate-Covered Cherry Cake: Decadent, Dreamy, and Full of Nostalgia

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Chocolate-Covered Cherry Cake

---

Ingredients

Scale 1x2x3x

For the Cake

• 1 box devil’s food cake mix (15.25 oz)

• 1 can cherry pie filling (21 oz)

• 3 large eggs

• 1 teaspoon almond extract (optional but amazing)

For the Chocolate Ganache Frosting

• 1 cup semi-sweet chocolate chips

• ½ cup heavy cream

• 2 tablespoons unsalted butter

• 1 teaspoon vanilla extract

For Topping (Optional but Delicious)

• Fresh cherries or maraschino cherries for garnish

• Chocolate shavings or curls

---

Instructions

1️⃣ Make the Cake

1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan (or line with parchment).

2. In a large mixing bowl, combine the cake mix, cherry pie filling, eggs, and almond extract.

3. Mix gently by hand or with a spatula until combined — don’t overmix! You want to keep the cherries intact.

4. Pour batter into the prepared pan and spread evenly.

5. Bake for 30–35 minutes or until a toothpick inserted in the center comes out clean.

6. Let the cake cool completely in the pan.

---

2️⃣ Make the Ganache

1. In a small saucepan over low heat, warm the heavy cream just until it starts to steam — don’t boil.

2. Remove from heat and add chocolate chips and butter. Let sit for 1–2 minutes.

3. Whisk until smooth and glossy. Stir in vanilla extract.

4. Allow the ganache to cool slightly (about 10 minutes) until it thickens enough to spread.

---

3️⃣ Frost and Finish

1. Spread ganache evenly over the cooled cake.

2. Chill in the fridge for about 20 minutes to set the chocolate.

3. Garnish with cherries and chocolate shavings if desired.

4. Slice and serve!

---

Storage

• Store covered in the refrigerator for up to 5 days.

• For longer storage, freeze individual slices for up to 2 months — thaw before serving.

Notes

• Add a splash of coffee (2 tablespoons) to the batter for a richer chocolate flavor.

• For an extra cherry punch, drizzle a little cherry juice from the pie filling over the cake before frosting.

• You can also bake it in two 9-inch round pans for a layer cake look.

Your Questions, Answered!

I’ve gotten a lot of questions about this cake over the years, so I’ve compiled the most common ones here to help you out.

Q: My cake layers sunk in the middle. What happened?
A: This is usually a sign of too much leavening or under-baking. Make sure your baking powder and soda are fresh! Also, resist the urge to open the oven door during the first 25 minutes of baking, as a rush of cold air can cause the cake to fall. Finally, make sure that toothpick test comes out clean.

Q: Can I make this cake ahead of time?
A: Absolutely! You can bake the cake layers up to two days in advance. Let them cool completely, then wrap them tightly in plastic wrap and store them at room temperature. You can also freeze them for up to a month. The frosting can be made a day ahead and stored in the fridge; just let it come to room temperature and re-whip it before using. I prefer to assemble the cake the day I’m serving it for the freshest taste and texture.

Q: My frosting is too thick/too thin. How can I fix it?
A: Frosting is all about texture. If it’s too thick and difficult to spread, beat in another tablespoon or two of heavy cream. If it’s too thin and runny, you likely need to add a bit more powdered sugar. Add it a quarter cup at a time until it reaches your

Final Thoughts: A Cake That Feels Like Home

So, there you have it. This Chocolate-Covered Cherry Cake is more than just a list of ingredients and steps—it’s a passport to a sweeter, simpler time. It’s the taste of a cherished memory, baked into a form you can share with the people you love most. Whether you’re celebrating a milestone or simply celebrating the fact that you made it through another week, this cake turns an ordinary moment into something extraordinary.

Don’t be intimidated by its stunning appearance. Every step, from the surprisingly thin batter to the final flourish of frosting, is designed with heart and home bakers in mind. Trust the process, embrace any happy little accidents (like my famous “Leaning Tower of Yum-za”), and remember that the warmth and love you pour into it are what truly make it special.

So, go ahead. Preheat that oven. Fill your kitchen with the unforgettable aroma of chocolate and nostalgia. I have a feeling that after one bite, this won’t just be a recipe you tried—it will become a new tradition, a story you’ll tell, and your new favorite slice of nostalgia.

Happy Baking,

Beau