September 17, 2025 | BeauCollier

Chocolate Peanut Butter Frosting

Your New Favorite Frosting Awaits

Hey there, friend! Beau here from Feastical, and I have to ask: have you ever had one of those days where only a serious dose of chocolate and peanut butter will do? You know the ones. Maybe it’s a rainy Tuesday, maybe you’re celebrating a big win, or maybe you just looked at your spatula and decided it was time for a kitchen adventure. Whatever the reason, I’m so glad you’re here. Because today, we’re whipping up what I genuinely believe is one of the greatest creations to ever come out of a mixing bowl: my legendary Silky, Sweet & Nutty Chocolate Peanut Butter Frosting.

This isn’t just any frosting. This is the kind of frosting that makes people’s eyes go wide. The kind that gets you asked for the recipe before the cake is even cut. It’s luxuriously rich, perfectly fluffy, and has that iconic sweet-and-salty combo we all crave. It spreads like an absolute dream on a classic chocolate layer cake, pipes into gorgeous swirls on top of peanut butter cupcakes, and let’s be real—it’s also 100% spoon-worthy straight from the bowl. I’ve built this recipe to be incredibly simple, because the best things in life (and the kitchen) shouldn’t be complicated. So, preheat your stand mixer (or flex those arm muscles!), and let’s make something magical together.

The Frosting That Started It All

I’ll never forget the first time this frosting truly saved the day. It was my nephew Leo’s eighth birthday, and I, the “cool uncle who bakes,” had volunteered to make the cake. I baked these beautiful dark chocolate layers, let them cool, and went to make my usual chocolate buttercream. Disaster struck. I was out of confectioners’ sugar. The party was in two hours, and the grocery store was a madhouse. Panic mode: engaged.

But then, I saw it. A nearly full jar of creamy peanut butter and a can of cocoa powder, sitting right next to my trusty butter. In a moment of pure, desperate genius, I threw it all together, crossed my fingers, and hit mix. What emerged from that bowl was nothing short of a miracle. It was smoother, richer, and more delicious than anything I’d planned. I slathered it on that cake, sprinkled on some chopped peanuts, and brought it to the party. Leo took one bite, looked at me with chocolate all over his face, and said, “Uncle Beau, this is the best cake ever.” That’s the power of this frosting. It’s not just a recipe; it’s a kitchen hero, a happy accident, and a reminder that sometimes the best creations come from a little bit of chaos and a whole lot of heart.

Gathering Your Dream Team: The Ingredients

Part of what makes this recipe so foolproof is the short, sweet ingredient list. Each one plays a starring role, so let’s get to know them a little better. Here’s what you’ll need:

½ cup unsalted butter, softened: This is the base of our frosting, providing structure and that classic, creamy mouthfeel. Using unsalted lets us control the salt level. Chef’s Insight: “Softened” is key! Leave it on the counter for about 30-60 minutes. It should yield gently to pressure but not be melty. If you forget, you can cut it into tablespoons and microwave it for 5-second bursts until just pliable.
½ cup creamy peanut butter: The co-star of the show! I prefer standard creamy peanut butter (like Jif or Skippy) for its smooth, spreadable consistency and slight sweetness. The oils in natural peanut butter can sometimes separate and make the frosting greasy. Sub Tip: If you’re a texture person, feel free to use chunky! It adds a wonderful peanutty crunch.
½ cup unsweetened cocoa powder: This is where our deep, chocolatey flavor comes from. Use a good-quality cocoa powder you enjoy the taste of. Dutch-processed will give a darker color and mellower flavor, while natural cocoa powder is a bit more acidic and sharp. Both work beautifully here!
3 cups confectioners’ sugar (aka powdered sugar): This sweetens the deal and gives the frosting its light, fluffy structure. Because it’s so fine, it dissolves instantly, preventing any grittiness. Pro Hack: I always sift mine! It’s an extra step, but it guarantees a silky-smooth texture with no lumps.
1 teaspoon vanilla extract: The flavor enhancer. It rounds out the chocolate and peanut butter notes and adds a layer of warm, aromatic complexity. Don’t skip it!
3–5 tablespoons milk or cream: This is our consistency wizard. Whole milk, 2%, or even heavy cream will work. Cream will make it slightly richer. We add it slowly because humidity and ingredient temperatures can affect how much you need.
Pinch of salt (optional): I almost always add this. It’s not to make the frosting salty, but to make it taste more chocolatey and more peanut buttery by balancing the sweetness. Trust me on this one.

Crafting Your Masterpiece: Step-by-Step Instructions

Alright, team! Let’s get mixing. This process is a breeze, but a few little tips along the way will ensure frosting perfection.

Step 1: The Creamy Foundation
Grab your large mixing bowl and your hand mixer or stand mixer fitted with the paddle attachment. Toss in your softened butter and that glorious ½ cup of peanut butter. Now, beat them together on medium-high speed for a good 2-3 minutes. We’re not just mixing here; we’re aerating. You want it to become light, pale, and perfectly smooth. This initial creaming is the secret to a fluffy, not dense, frosting. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated.

Step 2: Chocolate Integration
Time for the cocoa powder! Sprinkle it into the butter-peanut butter mixture. Start your mixer on low speed unless you want a cocoa powder cloud all over your kitchen (been there, done that, don’t recommend it!). Once the powder is somewhat incorporated, crank the speed up to medium and beat for another minute. You’ll see it transform into a thick, dark, and incredibly fragrant paste. Scrape the bowl again—this is a good habit to get into!

Step 3: The Sweet Build
Here comes the confectioners’ sugar. Add it gradually, about one cup at a time, mixing on low speed after each addition. Once all three cups are in, let the mixer run on low for another 30 seconds. It will look dry and crumbly, and you might think you’ve gone wrong. You haven’t! This is exactly what we want. This slow incorporation prevents a sugar snowstorm and helps the sugar dissolve properly.

Step 4: Fluff & Flow
Now, pour in your vanilla extract and 3 tablespoons of your milk or cream. Place a kitchen towel over your mixer (trust me, another messy lesson learned) to catch any initial splashes. Start on low, then gradually increase the speed to medium-high. Beat for a full 2-3 minutes. Watch the magic happen! It will go from that crumbly mess to light, fluffy, and spreadable. If it still seems too thick for your liking, add more milk, one tablespoon at a time, until it reaches your desired consistency. For spreading, I like it like a thick cloud. For piping, I add a touch more liquid so it flows smoothly through the tip without straining your hand (or your piping bag!). This is also the time to add that optional pinch of salt. Give it one final quick mix to combine.

How to Serve This Frosting Fame

You’ve done it! You’ve created a bowl of chocolate peanut butter heaven. Now, let’s put it to work. The obvious choice is slathering it generously on a classic chocolate cake. For a next-level experience, try it between the layers of a yellow butter cake—the flavor contrast is incredible. It’s the perfect topping for a batch of fudgy brownies, turning them from a snack into a decadent dessert.

If you’re feeling fancy, fit a piping bag with a large star tip (I’m a sucker for a Wilton 1M or 2D) and pipe elegant, high swirls onto cupcakes or a sheet cake. For a final flourish, a sprinkle of chopped roasted peanuts adds crunch, a light dusting of cocoa powder looks professional, or a drizzle of melted chocolate takes it over the top. And hey, if you just grab a graham cracker or a spoon and dive in, I fully support that decision. Your kitchen, your rules!

Make It Your Own: Delicious Variations

The beauty of this recipe is its versatility. Feel free to play around and create your own signature version!

The Crunch Lover: Swap the creamy peanut butter for chunky! Those little peanut bits add a fantastic textural surprise in every single bite.
The Warm Spice: Add ½ to 1 teaspoon of ground cinnamon to the dry ingredients. It gives the frosting a subtle, warm depth that pairs amazingly well with chocolate and peanut butter. It’s like a hug in frosting form.
The Marbled Marvel: After your frosting is made, gently swirl in 2-3 tablespoons of cooled, melted chocolate (semi-sweet or dark) with a butter knife. Don’t overmix! You want beautiful, bold streaks of chocolate running through it.
The Dietary Swap: To make this dairy-free, use a plant-based butter stick (like Miyoko’s or Earth Balance) and your favorite unsweetened non-dairy milk (oat milk works great!). For a vegan version, ensure your sugar is vegan-friendly (some are processed with bone char) and use the dairy-free swaps.
The Flavor Twist: Add a tiny splash of espresso powder dissolved in the milk. It won’t taste like coffee; it will just make the chocolate flavor taste even richer and more intense.

Beau’s Chef’s Notes

This recipe has been my go-to for years now, and it’s evolved in little ways. I used to just dump all the sugar in at once and would inevitably end up with a tiny dust storm on my counter. I learned the hard way, so you don’t have to! The salt tip was another late addition. I made it once for a friend who said, “This is amazing, but it just needs… something.” I added a pinch of salt, and she immediately said, “THAT’S it!” It’s been a staple ever since. Remember, baking is about joy, not perfection. If your frosting is a little too soft, pop it in the fridge for 15 minutes. If it’s too thick, add a splash more milk. You’ve got this.

Frosting FAQs & Troubleshooting

Q: My frosting is too runny! What did I do wrong?

A: Don’t worry, we can fix it! This usually happens if the butter was too soft or a bit too much liquid was added. The easiest solution is to chill it in the refrigerator for 20-30 minutes to let the fats firm up, then re-whip it. If it’s still too soft, you can beat in a little more confectioners’ sugar, a quarter cup at a time, until it thickens up.

Q: Can I use natural peanut butter?

A: You can, but proceed with caution. Natural peanut butters often have oil that separates and can make the frosting greasy and thin. If it’s all you have, be sure to stir the jar extremely well to fully incorporate the oil before measuring. You will likely need less milk, so add it very slowly.

Q: How far in advance can I make this?

A: You can make it up to 2-3 days in advance! Keep it in an airtight container in the refrigerator. When you’re ready to use it, let it sit on the counter to come to room temperature (this is crucial for spreadability), then give it a quick re-whip with your mixer to bring back its fluffy texture.

Q: Why is my frosting gritty?

A: Grittiness usually means the confectioners’ sugar wasn’t fully dissolved. This can happen if you add the sugar too quickly or don’t mix it long enough after adding the liquid. Sifting your sugar first is the best prevention. If it’s gritty now, just keep beating! The extended mixing time should help dissolve those sugar particles.

Chocolate Peanut Butter Frosting

Author: BeauCollier

Print Recipe

Description

This frosting is rich, smooth, and perfectly fluffy, combining chocolate and peanut butter in the ultimate sweet-and-salty combo. It’s amazing on cakes, cupcakes, brownies, or just eaten straight from the bowl.

Ingredients

Scale

½ cup (1 stick) unsalted butter, softened
½ cup creamy peanut butter (standard brands recommended for smoothness)
½ cup unsweetened cocoa powder
3 cups confectioners’ sugar, sifted if possible
1 teaspoon vanilla extract
3–5 tablespoons milk or heavy cream
Pinch of salt (optional, but recommended to enhance flavor)

Tip: Start with 3 tablespoons of milk, then adjust for your desired consistency.

Instructions

Cream Butter & Peanut Butter:
Beat butter and peanut butter together on medium-high speed for 2–3 minutes until light and smooth. Scrape down the bowl.
Add Cocoa:
Sprinkle in cocoa powder and start mixing on low to avoid a powder cloud. Once partially incorporated, increase to medium speed and mix 1 more minute. Scrape the bowl again.
Incorporate Sugar:
Add confectioners’ sugar gradually, one cup at a time, on low speed. Mix an extra 30 seconds after the last cup—frosting may look dry or crumbly; this is normal.
Add Vanilla & Milk:
Pour in vanilla and 3 tablespoons milk. Beat on low to start, then increase to medium-high for 2–3 minutes until light, fluffy, and spreadable. Adjust milk if needed for consistency. Add optional pinch of salt and mix briefly.

Notes

- Runny: Chill 20–30 minutes, then re-whip; add sugar if needed.
- Gritty: Sift sugar and mix longer.
- Using Natural Peanut Butter: Stir thoroughly and add milk slowly.
- Make-Ahead: Refrigerate 2–3 days in an airtight container; re-whip after reaching room temp.

Nutrition

Calories: 170 CaL per 2 tbsp
Sodium: 55mg
Fat: 11g
Carbohydrates: 15mg

Nutritional Information*

*Please note: This is an estimate provided for informational purposes only. I’m a chef, not a nutritionist, so values can vary based on specific ingredients used.

This is a treat, through and through! It’s perfect for topping your favorite desserts and sharing with friends and family. Enjoy it as part of a balanced diet filled with lots of other delicious things.

Final Sweet Thoughts

Well, friend, we’ve reached the end of our frosting journey. I hope you’re as excited to make this as I am every single time. This Chocolate Peanut Butter Frosting is more than just a recipe; it’s a tool for making someone’s day a little brighter, for turning a simple cake into a celebration, and for enjoying the pure, simple joy of creating something delicious with your own two hands.

I’d love to hear how it turns out for you! Did you add cinnamon? Did you pipe it onto a giant birthday cake? Tag me on social @feastical or drop a comment on the blog. Sharing our kitchen adventures is my favorite part of this whole Feastical community. Now, go forth and frost! Until next time, happy baking.

September 17, 2025 | BeauCollier

Chocolate Buttercream Frosting

Your New Go-To Chocolate Buttercream Frosting (It’s a Game-Changer!)

Hey friends, Beau here from Feastical! Let’s have a little heart-to-heart. We’ve all been there, right? You spend hours carefully measuring, mixing, and baking the most beautiful, moist, and perfect chocolate cake. It comes out of the oven smelling like a dream. It cools on the rack, patiently waiting for its crowning glory. And then… disaster. The frosting is grainy. It’s too stiff and tears the crumb. Or worse, it’s a sad, runny mess that slides right off the side and pools around the base of the cake like a delicious but deeply disappointing chocolate moat.

I’m here to tell you that those days are over. Consider this recipe your frosting flop insurance. This chocolate buttercream frosting is the one I’ve relied on for years—at birthday parties, bake sales, and those late-night “I just need a little chocolate comfort” moments. It’s luxuriously smooth, impossibly creamy, and packed with a rich, decadent cocoa flavor that never tastes overly sweet. It spreads like a dream, pipes beautiful swirls that hold their shape, and frankly, it might just upstage whatever you decide to put it on. So, grab your mixer and your favorite bowl. We’re about to make the only chocolate buttercream recipe you’ll ever need.

The Birthday Cake That Started It All

This recipe takes me right back to my grandma’s kitchen, with its checkered curtains and the always-present smell of something baking. Every year for my birthday, she’d let me choose the cake. And every year, without fail, I’d choose her devil’s food cake with her famous chocolate frosting. I wasn’t allowed to help with the cake itself—that was serious business—but the frosting? That was our domain.

She’d hand me the big, yellow bowl and the wooden spoon, and I’d watch in awe as a simple stick of butter transformed into something magical with the addition of powdered sugar and her special dark cocoa powder. She’d always let me lick the spoon, and I remember closing my eyes, completely transported by that deep, fudgy, not-too-sweet flavor. It was love at first taste. This recipe is my homage to hers—a little refined, but with the exact same soul. It’s more than just frosting; it’s a vessel for memory, for connection, and for pure, unadulterated joy.

Gathering Your Frosting A-Team

Great frosting starts with great ingredients. Here’s what you’ll need to make about 3 cups of this chocolatey heaven—enough to frost a 9×13” sheet cake, a two-layer 8” cake, or 24 cupcakes with beautiful swirls.

1 cup (2 sticks) unsalted butter, softened – This is the foundation. Using unsalted butter lets you control the salt level perfectly. And softened is the key word here! Your butter should give slightly when pressed but not be oily or melted. Think cool room temperature. This makes it creamier and helps incorporate air for a fluffier frosting.
3 ½ cups confectioners’ sugar (aka powdered sugar) – This sweetens and gives structure. I always recommend sifting it if you have time—it prevents lumps and makes for a silkier texture. No sifter? A fine-mesh strainer works wonders!
½ cup unsweetened cocoa powder – The star of the show! For the deepest, richest flavor, use a natural unsweetened cocoa powder. My personal favorite is Dutch-processed for its smoother, less acidic taste, but standard grocery store cocoa works beautifully, too.
¼ teaspoon salt – Don’t you dare skip this! Salt is a flavor enhancer. It cuts the sweetness and makes the chocolate flavor pop in a way you’ll immediately notice.
2 teaspoons vanilla extract – Use the good stuff! Pure vanilla adds a warm, complex depth that imitation vanilla just can’t match. It’s the secret handshake between the butter and chocolate.
2–4 tablespoons milk or heavy cream – This is your consistency control. Milk will work great, but heavy cream adds an extra layer of richness and makes the frosting even creamier. Start with 2 tablespoons and add more as needed.

Crafting Your Masterpiece: Step-by-Step

Alright, team, let’s get mixing! This process is simple, but a few chef-approved hacks will take your frosting from good to “I-can’t-stop-eating-this-with-a-spoon” great.

Step 1: The Butter Beat-Down
Place your softened butter in a large mixing bowl. Using either a stand mixer fitted with the paddle attachment or a hand mixer, beat the butter on medium-high speed for a full 2-3 minutes. We’re not just mixing it; we’re aerating it. You’ll know it’s ready when it turns pale yellow and looks light and fluffy. This crucial step incorporates tiny air bubbles that are the secret to a fluffy, not dense, frosting.

Step 2: Cocoa Incorporation
Sift the cocoa powder and salt directly into the whipped butter. Yes, sifting is a little extra step, but trust me, it’s the #1 way to avoid lumpy frosting. It ensures every particle of cocoa gets coated in fat, which unlocks its full flavor potential. Mix on low speed until the cocoa is fully absorbed and the mixture looks like a thick, dark chocolate paste. Scrape down the sides of the bowl with a spatula to make sure everything is incorporated.

Step 3: The Sweet Addition
Now, with your mixer on LOW speed, gradually add the confectioners’ sugar, about one cup at a time. I cannot stress “low speed” enough here unless you want a romantic (but messy) powdered sugar snowstorm all over your kitchen. Let each cup incorporate fully before adding the next. Once all the sugar is in, scrape the bowl again and mix on medium for another minute until it’s completely combined.

Step 4: Bringing It All Together
Add the vanilla extract and 2 tablespoons of your milk or heavy cream. Now, turn that mixer up to medium-high and let it rip for another 2-3 minutes. This is where the magic happens. Watch as the frosting transforms from a thick paste into a light, airy, and gloriously smooth cloud of chocolate goodness. Listen for the sound to change—it’ll get quieter as it whips up.

Step 5: Consistency Check
Stop the mixer and grab a spatula. Give the frosting a stir. Is it too thick for your needs? For spreading, you might want it a tad softer. For piping intricate designs, you’ll want it a bit stiffer. Add more liquid, one tablespoon at a time, beating well after each addition, until you reach your perfect consistency. Remember, you can always add more liquid, but you can’t take it out!

How to Serve & Savor Your Creation

You’ve done it! You’re standing over a bowl of perfection. Now, let’s put it to work.

If you’re frosting a cake, make sure your cake layers are completely cool. A warm cake will melt your beautiful buttercream. For a smooth finish, I like to do a “crumb coat”: a thin layer of frosting all over the cake that traps any loose crumbs. Pop it in the fridge for 15 minutes to set, then apply your final, thick, luxurious layer of frosting.

For cupcakes, fit a piping bag with your favorite tip—a large open star tip (like a 1M) is my go-to for those gorgeous bakery-style swirls. Fill the bag and pipe away! If you’re more of a “spreader,” use an offset spatula to create beautiful swoops and peaks.

And hey, let’s think outside the cake box! This frosting is incredible as a fruit dip for strawberries or pretzels, sandwiched between cookies, or just eaten straight from the bowl with a graham cracker (no judgment here).

Make It Your Own: Delicious Variations

Once you’ve mastered the classic, the world is your chocolate oyster! Here are a few of my favorite ways to mix it up.

Mocha Madness: Dissolve ½ to 1 teaspoon of instant espresso powder into the vanilla extract before adding it. The coffee doesn’t make it taste like coffee; it just deepens and intensifies the chocolate flavor in the most incredible way.
Flavor Twist: Swap the vanilla extract for an equal amount of almond extract (a classic pairing with chocolate) or ½ teaspoon of peppermint extract for a festive, frosty treat perfect for the holidays.
Ultra-Dark & Rich: Use a dark black cocoa powder (like the kind used in Oreos!) for a frosting that’s less sweet and has an intense, almost oreo-like flavor. It’s stunningly dark.
Chocolate-Chocolate Chunk: For extra texture and richness, fold in ½ cup of finely chopped dark chocolate or mini chocolate chips after the frosting is whipped.
Dairy-Free Delight: This is an easy swap! Use your favorite plant-based butter sticks (I find the ones formulated for baking work best) and unsweetened almond or oat milk instead of dairy. It works like a charm!

Beau’s Chef Notes & Kitchen Stories

This recipe has been my faithful companion through countless baking adventures. I once accidentally doubled the vanilla extract in a batch I was making for a friend’s wedding cake trial. I was panicked, but it turned out to be the best mistake I ever made—the flavor was incredible! The bride and groom loved it so much it became the “secret ingredient” for their actual wedding cake.

Over time, I’ve learned that the real secret is in the whipping. Don’t rush the process. Those few minutes of creaming the butter and then whipping the final frosting are what separates a good frosting from a legendary one. It’s the difference between something that just sits on top of a cake and something that becomes one with it.

Frosting FAQs: Your Questions, Answered!

Q: My frosting is too runny! What did I do wrong? How can I fix it?
A: This usually happens if the butter was too soft or you added a bit too much liquid. No worries! Pop the whole bowl into the refrigerator for 20-30 minutes to let the butter firm up, then re-whip it. If it’s still too soft, you can add a little more sifted powdered sugar, a quarter cup at a time, until it thickens up.

Q: Why is my buttercream grainy?
A: Graininess almost always comes from the powdered sugar not being fully dissolved. Next time, ensure your butter is properly softened and mix on low speed when adding the sugar. For this batch, just keep mixing! Sometimes a few extra minutes on medium speed can help dissolve those stubborn sugar crystals.

Q: Can I make this frosting ahead of time?
A: Absolutely! Make it up to 3 days in advance. Store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter (this might take a few hours) and then re-whip it in your mixer for a minute or two to bring back its smooth, fluffy texture.

Q: Can I freeze chocolate buttercream?
A: You bet. It freezes beautifully for up to 3 months. Thaw it overnight in the fridge, then let it come to room temperature and re-whip before using.

Chocolate Buttercream Frosting

Author: BeauCollier

Print Recipe

Description

Tired of grainy, stiff, or runny frosting ruining your perfect chocolate cake? This Chocolate Buttercream is rich, smooth, and creamy with a deep chocolate flavor that’s never too sweet. It spreads beautifully, pipes like a dream, and can transform any cake, cupcake, or cookie into something extraordinary.

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
3 ½ cups confectioners’ sugar, sifted if possible
½ cup unsweetened cocoa powder
¼ teaspoon salt
2 teaspoons vanilla extract
2–4 tablespoons milk or heavy cream

Tip: Start with 2 tablespoons of liquid and add more to reach your desired consistency. Use softened, room-temperature butter for a fluffy texture.

Instructions

Beat the Butter: In a large bowl, beat softened butter on medium-high speed for 2–3 minutes until light and fluffy.
Add Cocoa & Salt: Sift cocoa powder and salt into the butter. Mix on low until fully combined. Scrape down sides.
Add Sugar Gradually: Add confectioners’ sugar one cup at a time on low speed to avoid a sugar cloud. Mix on medium for 1 minute once all sugar is in.
Add Vanilla & Milk: Pour in vanilla extract and 2 tablespoons of milk or cream. Beat on medium-high for 2–3 minutes until smooth and creamy. Adjust liquid for spreading or piping consistency.

Notes

Cakes: Apply a thin crumb coat first, chill for 15 minutes, then frost generously.
Cupcakes: Pipe with a star tip for bakery-style swirls.
Other Uses: Spread between cookies, dip fruit, or enjoy straight from the bowl.

Pro Tip: Always frost fully cooled cakes or cupcakes to prevent melting.

Nutrition

Calories: 160Cal per 2 tbsp serving
Sugar: 16g
Sodium: 35mg
Fat: 10g
Carbohydrates: 18g
Cholesterol: 25mg

Nutritional Information*

*Please note: This is an estimate provided by an online nutrition calculator. For exact information, we recommend using your preferred calculator with the specific brands of ingredients you use.

Prep Time: 10 minutes
Yield: ~3 cups (Frosts one 9×13” cake or 24 cupcakes)

Final Sweet Thoughts

Well, there you have it, my friends. This isn’t just a recipe; it’s a trusty tool for your kitchen toolbox, a way to turn a simple Tuesday into a celebration, and a guaranteed crowd-pleaser. It’s the frosting that will have people asking, “How did you make this?!”

I hope this recipe brings as much joy to your kitchen as it has to mine. Remember, cooking and baking are about the journey—the little stories, the happy accidents, and the connections we make over something delicious. So don’t be afraid to get in there, get your hands a little messy, and make it your own.

I’d love to hear how it goes! Tag me @feastical on social media with your beautiful creations. Now, go forth and frost!

With love and a full bowl of buttercream,

Beau

September 17, 2025 | BeauCollier

Classic Vanilla Buttercream Frosting

Let’s Make Some Magic: The Ultimate Vanilla Buttercream

Hey friends, Beau here! Let’s have a real kitchen chat for a second. How many times have you slaved over a beautiful cake, only to top it with a frosting that’s just… meh? Maybe it’s too sweet, maybe it’s gritty, or maybe it just doesn’t have that soul-satisfying richness you were dreaming of. I’ve been there. We’ve all been there. That’s why today, we’re going back to basics—but we’re making it spectacular. We’re ditching the overly sweet, one-note frostings and we’re making a Classic Vanilla Buttercream that’s in a league of its own. This isn’t just butter and sugar, folks. This is a silky, luxurious, custard-kissed cloud of perfection. The secret weapon? Egg yolks. Yep, that gorgeous, golden yolk adds a depth of flavor and a velvety texture that will absolutely ruin you for any other frosting. It’s the kind of frosting that makes you close your eyes after the first bite. It’s the stuff of birthday legends and cupcake fame. So, tie on your favorite apron, grab your trusty mixer, and let’s create something unforgettable together. This is the only vanilla buttercream recipe you’ll ever need.

The Birthday Cake That Started It All

This recipe takes me right back to my grandma’s kitchen, with its checkered curtains and the constant, warm smell of sugar and butter. Every year for my birthday, she’d let me stand on a wobbly wooden stool and “help” her make my cake. Her frosting was always different from the ones my friends had. It wasn’t stark white; it had a beautiful, pale yellow hue. It wasn’t cloyingly sweet; it was rich and almost elegant. I never knew why until I was finally old enough to pay real attention. While other recipes just creamed butter and sugar, she’d separate eggs, carefully sliding the yolks into her mixing bowl with a practiced hand. She’d whisper that it was her “little secret” for a frosting that tasted like it came from a fancy bakery. That subtle, custard-like flavor was the taste of pure love and kitchen wisdom. This recipe is my homage to her. It’s a nod to the old ways, the tricks that our grandparents knew that made simple food extraordinary. It’s more than frosting; it’s a delicious, edible memory.

Gathering Your A-Team: The Ingredients

Simple ingredients, incredible results. That’s the Feastical promise. Here’s what you’ll need to create this masterpiece. Let’s break it down, because every player has a role!

½ cup (1 stick) unsalted butter, softened – This is the foundation. Unsalted lets you control the salt level. Chef’s Tip: “Softened” is KEY. It should give slightly when you press it, but not be oily or melted. Leave it on the counter for 1-2 hours before you start. In a pinch? Cut it into tablespoons and microwave for 5-second bursts until perfect.
⅛ teaspoon salt – Don’t you dare skip this! Salt is the flavor enhancer that cuts the sweetness and makes the vanilla pop. It’s the difference between flat and fantastic.
4 cups confectioners’ sugar (aka powdered sugar) – This gives us that smooth, melt-in-your-mouth texture that granulated sugar can’t. Substitution Tip: If you’re out, you can make your own by blending 1 cup granulated sugar with 1 tablespoon of cornstarch until it’s a fine powder.
2 large egg yolks, beaten – Here’s our superstar! The yolks provide an incredible richness, a beautiful color, and that signature custard depth. Safety First: Use pasteurized eggs if you have any concerns about consuming raw egg yolks.
1 teaspoon vanilla extract – Use the good stuff! Pure vanilla extract makes a world of difference compared to imitation. This is the main flavor voice, so let it sing.
2 tablespoons milk (or heavy cream) – This is our liquid to bring it all together. Start with 2 tablespoons and add more as needed to reach your perfect spreading consistency. Heavy cream will make it even richer and creamier.

Let’s Get Mixing: Step-by-Step to Frosting Heaven

Alright, team. Let’s do this. Follow these steps, and you’ll have flawless frosting every single time. I’m talking you through it like you’re right here in the kitchen with me.

Step 1: The Creamy Foundation. In a large mixing bowl, combine your softened butter and that all-important ⅛ teaspoon of salt. Using an electric hand mixer or a stand mixer fitted with the paddle attachment, beat on medium-high speed for 2-3 minutes. We’re not just mixing; we’re aerating. You want it to become pale in color, light, and fluffy. This step incorporates air, which is what gives your frosting that gorgeous, cloud-like texture instead of being dense and heavy. Scrape down the sides of the bowl with a spatula to make sure everything is getting loved equally.

Step 2: The Sweet Embrace. Now, with your mixer on low speed, gradually add the confectioners’ sugar, one cup at a time. I mean it—gradually. If you dump it all in at once, you and your entire kitchen will be wearing a sweet, white cloud. After each cup is added, let the mixer run until the sugar is fully incorporated before adding the next. Once all the sugar is in, crank the speed up to medium and beat for another full minute. This ensures any little sugar lumps are completely beaten out and the mixture is perfectly smooth.

Step 3: The Golden Touch. In a small separate bowl, lightly beat your two egg yolks with a fork just to break them up. Reduce your mixer speed to low and slowly pour in the beaten yolks and your teaspoon of vanilla extract. Let it mix until just combined—this should only take about 30 seconds. You’ll immediately see the color transform into a beautiful pale yellow. Marvel at it! That’s the magic happening.

Step 4: Bringing It All Together. Finally, it’s time for the milk. With the mixer still on low, add your two tablespoons of milk. Once it’s incorporated, stop the mixer, scrape down the bowl again, and then turn the mixer to medium-high speed. Now, beat the living daylights out of it for a good 2-3 minutes. This is where the magic *really* happens. Watch as it transforms from a somewhat gritty mixture into an impossibly smooth, light, and spreadable masterpiece. If it seems too thick, add more milk, one teaspoon at a time. If it’s too thin (unlikely, but possible), add a bit more confectioners’ sugar.

How to Serve & Showcase Your Masterpiece

You’ve made it! Now, let’s put this golden goodness to work. This buttercream is incredibly versatile.

For Cakes: For a 9×13 sheet cake, this recipe is the perfect amount. For a two-layer 8-inch cake, I’d recommend making a double batch so you can generously frost between the layers and all over the outside. Use an offset spatula for smooth, professional-looking sides, or a spoon to create beautiful, rustic swirls.

For Cupcakes: This will frost 18-24 cupcakes, depending on how generous you are! For a classic bakery look, fit a piping bag with a large star tip (I love a Wilton 1M or 2D) and pipe tall, beautiful swirls onto each cooled cupcake. It feels fancy but is so easy.

For Cookie Sandwiches: This is a next-level move. Spread a thick layer between two sugar cookies, oatmeal cookies, or even chocolate chip cookies for the most decadent homemade sandwich cookie you’ve ever tasted.

Pro Tip: Always, always make sure your cakes or cupcakes are completely cooled to room temperature before you frost. Otherwise, your beautiful frosting will melt right off!

Get Creative: Flavor Twists & Swaps

The classic vanilla is perfect, but who doesn’t love options? Here are a few of my favorite ways to mix it up.

Chocolate Dream: Reduce the confectioners’ sugar by ¼ cup and add ½ cup of good-quality unsweetened cocoa powder (sifted!) along with it. You might need an extra tablespoon of milk to get to the right consistency.
Citrus Zing: Replace the vanilla extract with ½ teaspoon of almond extract and add the finely grated zest of one lemon or orange. The almond and citrus combo is unreal.
Berry Blast: After the frosting is made, gently fold in ¼ cup of freeze-dried strawberry or raspberry powder (just blend freeze-dried berries in a blender until fine). It gives an incredible, natural fruit flavor and a gorgeous pink hue.
Rich & Creamy: Simply swap the milk for an equal amount of heavy cream. It amplifies the richness and makes it even more decadent.
Vegan/Pasteurized Swap: Concerned about raw egg? You can achieve a similar richness by swapping the egg yolks for ¼ cup of store-bought pasteurized liquid egg product. For a fully vegan version, use a high-quality plant-based butter (the kind that comes in sticks, not tubs) and replace the milk with your favorite non-dairy alternative. The flavor profile will be slightly different, but still delicious!

Beau’s Chef Notes & Kitchen Stories

This recipe has been my go-to for years, and it’s evolved through plenty of happy (and messy) accidents. I once was filming a video for the site and, in my excitement, added the sugar with the mixer on high. Let’s just say my dog, Biscuit, had a sweet dusting for days and we had to pause for a serious clean-up. Lesson learned! The slow add is non-negotiable. I’ve also found that if your kitchen is really warm, popping the finished frosting into the fridge for 10-15 minutes before piping can help it hold its shape beautifully. This frosting is a testament to the idea that sometimes, the old ways are the best ways. That little extra step of adding egg yolk is what separates a good frosting from a legendary one.

Frosting FAQs: Your Questions, Answered

Q: My frosting is too runny! What did I do wrong?
A: The most likely culprit is butter that was too soft or even slightly melted. Don’t worry! Pop the whole bowl into the refrigerator for 20-30 minutes to let the butter firm up, then re-whip it. You can also add a bit more confectioners’ sugar, a quarter cup at a time, to help thicken it.

Q: Why is my frosting gritty?
A: This is almost always because the confectioners’ sugar wasn’t fully incorporated. When you add the sugar, make sure you’re beating it on low until it’s *just* mixed in, and then beat it on high for a full minute or two at the end. This ensures any tiny sugar granules are completely dissolved.

Q: Can I make this ahead of time?
A: Absolutely! You can make it up to 2 days ahead. Store it in an airtight container in the refrigerator. When you’re ready to use it, let it come to room temperature on the counter for about an hour, then re-whip it in your mixer for a minute or two to bring back its smooth, spreadable texture.

Q: Is it safe to eat raw egg yolks?
A: This is important. There is a minimal risk associated with consuming raw eggs. To eliminate this risk entirely, please use pasteurized eggs or pasteurized liquid egg yolks. This is especially crucial if you are serving the frosting to young children, the elderly, pregnant individuals, or anyone with a compromised immune system.

Classic Vanilla Buttercream Frosting

Author: BeauCollier

Print Recipe

Description

Ever baked a cake that deserved a frosting as spectacular as it looked? This Classic Vanilla Buttercream isn’t just sweet—it’s silky, rich, and perfectly balanced. Thanks to a touch of egg yolk, it has a custard-like depth that elevates any cake, cupcake, or cookie sandwich. Simple ingredients, extraordinary results—let’s make magic in your kitchen.

Ingredients

Scale

½ cup (1 stick) unsalted butter, softened
⅛ teaspoon salt
4 cups confectioners’ sugar
2 large egg yolks, beaten (use pasteurized if preferred)
1 teaspoon vanilla extract
2 tablespoons milk or heavy cream (more as needed)

Tip: Ensure butter is softened but not melted for the best texture.

Instructions

Cream the Butter: In a large bowl, beat butter and salt on medium-high for 2–3 minutes until light and fluffy. Scrape down the bowl.
Add Sugar Slowly: With mixer on low, add sugar 1 cup at a time. Beat on medium for 1 minute after all sugar is incorporated.
Mix in Yolks & Vanilla: Slowly add beaten egg yolks and vanilla. Mix until just combined, about 30 seconds.
Add Milk & Finish: Add milk, scrape the bowl, then beat on medium-high for 2–3 minutes until light, smooth, and spreadable. Adjust consistency with more milk or sugar as needed.

Notes

If frosting is runny, chill for 20–30 mins and re-whip.
If frosting is gritty, beat longer at high speed to dissolve sugar.
Make ahead: Store in airtight container up to 2 days in the fridge. Re-whip before use.

Nutrition

Calories: 130 Cal per 2 tbsp serving
Fat: 5g
Cholesterol: 30mg

Nutritional Information*

*This is an estimated nutritional breakdown. Remember, we’re making frosting—it’s a treat, meant to be enjoyed in celebration!

Prep Time: 10 minutes
Yield: ~2½ cups (enough for one 9×13 cake or 18-24 cupcakes)
Serving Size: 2 tablespoons

Final Thoughts

And there you have it, my friends. You’re now armed with the recipe for what I truly believe is the world’s best vanilla buttercream. It’s not just a topping; it’s the crowning glory of any bake. It has history, heart, and a secret ingredient that makes all the difference. So the next time you’re baking a cake for a birthday, an anniversary, or just a Tuesday that needs a little brightening, I hope you give this a try. Remember, the best kitchens are filled with laughter, a little bit of mess, and a whole lot of love. Now, go forth and frost!

I’d love to hear how it turns out for you! Tag me @feastical on Instagram or pop over to Feastical.com and leave a comment on this post. Happy baking!

September 16, 2025 | BeauCollier

Viral Thanksgiving Mac & Cheese

Your New Thanksgiving Legend Starts Right Here

Hey friends, Beau here from Feastical! Let’s talk about the real star of the Thanksgiving show. Sure, the turkey gets the parade and the pie gets the swoons, but let’s be honest: the side dishes are the headline act. And sitting right there at the top of the charts, in all its glorious, creamy, cheesy splendor, is the one, the only… mac and cheese.

But not just any mac and cheese. We’re talking about the kind that makes Aunt Carol stop mid-sentence. The kind that has your cousin secretly sneaking a second scoop before the prayer is even over. The kind that earns you a permanent spot on the Thanksgiving invite list. This, my friends, is that recipe. This is the Viral Thanksgiving Mac & Cheese that’s been breaking the internet (and winning family arguments) one buttery, golden bite at a time.

What’s the secret? It’s stunningly simple. We’re skipping the fussy roux and the potential curdle of eggs. Instead, we’re leaning into pure, unadulterated cheesy goodness. It’s a no-stress, all-joy situation that results in the creamiest, dreamiest, most melt-in-your-mouth mac you’ve ever made. It’s rich, it’s soulful, and it’s packed with more flavor than a holiday movie marathon. So, grab your biggest pot and your stretchy pants. We’re about to make a memory.

The Mac That Started It All

I’ll never forget my first solo Thanksgiving. I was 22, living in a tiny apartment with a kitchen barely bigger than the turkey itself. I was in charge of one thing: the mac and cheese. No pressure, right? My grandma’s recipe was legendary, but it was a multi-page epic involving a double boiler and a prayer. I was terrified. In a panic, I started throwing things in a pot based on pure instinct and a serious craving for comfort. Butter, pasta, cream, and every single cheese I could find in my fridge.

I held my breath as it came out of the oven. It wasn’t my grandma’s mac. It was something else entirely. It was bubbling, gloriously golden, and so creamy it practically waved at me. When my friends dug in, the room went silent. Then came the chorus of “Oh my GOSH, Beau.” That was the moment I learned a kitchen truth I carry with me to this day: the best recipes aren’t about perfection; they’re about feeling. That mac was a warm hug in a baking dish. It was the taste of friendship and figuring it out together. And now, I’m so thrilled to share that same feeling with you.

Gathering Your Cheesy All-Stars

This recipe is all about the cheese blend, but don’t let that intimidate you! Here’s your simple shopping list. Remember, the quality of your cheese matters—always grate it yourself for the best melt! The pre-shredded stuff is coated to prevent clumping, which can make your sauce a little grainy.

2 lbs elbow macaroni: The classic vessel for holding all that cheesy goodness. Chef’s Insight: For even more nooks and crannies, try cavatappi or cellentani pasta. Their spiral shapes are sauce magnets!
1 stick (½ cup) unsalted butter: The rich, flavorful foundation of our “sauce.” Using unsalted lets you control the seasoning perfectly.
4–5 cups heavy cream: This is the magic that creates our luxuriously creamy base without a roux. Substitution Tip: For a slightly lighter version, you can substitute half with whole milk, but the cream is what makes it irresistibly decadent.
3 cups shredded sharp cheddar: The flavor backbone. Its bold, tangy profile cuts through the richness. Chef’s Insight: Buy a block and shred it yourself! It melts so much smoother.
2 cups shredded Monterey Jack: Our melting MVP. It brings a buttery, creamy smoothness that is absolutely essential.
2 cups shredded mozzarella: The stretch-factor! This cheese gives you those incredible, Instagram-worthy cheese pulls.
1 block (8 oz) Velveeta, cubed (optional but highly recommended): Don’t you dare turn your nose up! Velveeta is a game-changer for ultra-creamy, stable meltiness. It’s the secret weapon against a grainy sauce. Substitution Tip: If you’re anti-Velveeta, a few slices of American cheese will do a similar trick.
Salt & black pepper to taste: Season generously! Taste as you go.
Optional topping: 1 cup crushed Ritz crackers or seasoned breadcrumbs mixed with 2 tbsp melted butter: This is your crunch contrast. The buttery, salty Ritz cracker topping is a revelation.

Let’s Build That Creamy Dream

Ready to create some magic? Follow these steps, and you’ll be a mac and cheese hero in no time. Remember, cooking is about vibe, not stress. Put on some music and enjoy the process!

Preheat and Prep: Fire up that oven to 350°F (175°C). Take your 9×13-inch baking dish and give it a light coating of butter or non-stick spray. This is like setting the stage for your cheesy masterpiece. Chef’s Hack: If you’re serving a crowd, you can split this between two 8×8 dishes—one for now, one to freeze for a future lazy dinner!
Pasta Perfect: Get a large pot of well-salted water boiling. Cook your pasta until it’s just al dente (meaning it still has a slight bite to it). This is crucial! It’s going to keep cooking in the oven, and we do NOT want mushy mac. Drain it well and immediately return it to the hot pot. Chef’s Commentary: That residual heat from the pot is your friend. We’re about to use it to melt our first layer of goodness.
The Butter Baste: Slice that stick of butter and add it right to the hot pasta. Give it a good stir until every single noodle is glistening and coated. This buttery blanket not only adds flavor but also helps create a barrier so the pasta doesn’t absorb too much liquid and get bloated.
The Big Cheese Mix-In: Now for the fun part! Dump in all your gorgeous, freshly shredded cheeses—but remember to save about 1 cup of the cheddar for the top. Add the cubed Velveeta now, too. Pour in 4 cups of the heavy cream and stir, stir, stir over low heat until the cheeses start to melt into a glorious, gooey sauce. Chef’s Hack: If the mixture seems too thick, add the remaining cream a half-cup at a time until it’s creamy and pourable. It should be saucy but not soupy. Season liberally with black pepper and taste before adding salt (the cheeses are already salty!).
Top and Bake: Pour this beautiful, cheesy river of dreams into your prepared baking dish. Spread it out evenly. Top with your reserved cheddar cheese. If you’re using the Ritz topping, now’s the time to sprinkle that glorious, buttery crunch all over the top. Chef’s Insight: The topping isn’t just for looks; it gives a fantastic textural contrast to the creamy interior.
Bake to Bubbly Bliss: Slide that dish into your preheated oven and bake uncovered for 20-25 minutes. You’re looking for bubbling around the edges and a fully melted, integrated top.
The Grand Finale (The Broil): This is the pro move. Turn your oven to broil for just 2-3 minutes to get that picture-perfect, crispy, golden-brown top. WATCH IT LIKE A HAWK. The line between golden and charcoal is thin under the broiler! You’ve put in too much work to look away now.
The Tortuous Wait: I know, I know. It’s hard. But you MUST let it rest for 5-10 minutes after pulling it out of the oven. This allows the sauce to thicken up slightly and set, so when you scoop it, you get a clean, gorgeous serving instead of a cheesy lava flow. Trust me on this.

How to Serve This Showstopper

Presentation is part of the fun! You’ve made a masterpiece; let’s show it off. I love serving this family-style, right in the center of the table where everyone can admire it. Use a large serving spoon to get those beautiful, generous scoops that showcase the layers of creamy pasta and that crispy, golden top.

This mac and cheese is the ultimate team player on your Thanksgiving plate. It pairs beautifully with the savory notes of roasted turkey and the sweetness of cranberry sauce. For a little freshness to cut through the richness, I love serving it with a simple arugula salad with a bright lemon vinaigrette. And don’t forget the beverages! A crisp, chilled Chardonnay or a malty brown ale are fantastic grown-up pairings. For the kids (and kids at heart), a tall glass of sparkling apple cider is the perfect festive companion.

Make It Your Own: 5 Delicious Twists

The beauty of this base recipe is that it’s a canvas for your creativity! Here are a few of my favorite ways to mix it up:

The Gourmet Upgrade: Swap out the Monterey Jack for the same amount of nutty, creamy Gruyère. Add in ½ cup of grated Parmesan to the mix and top with crispy fried shallots for a seriously next-level experience.
The Smoky BBQ Lover: Stir in 1½ cups of shredded smoked pulled pork or chopped smoked chicken into the pasta before baking. Add a teaspoon of smoked paprika to the cheese sauce. Top with crispy fried onions for a Southern-inspired twist.
The Veggie-Packed Delight: Sauté 2 cups of chopped broccoli florets or baby spinach and fold it into the cheesy pasta before baking. It’s a great way to add color, nutrients, and a little freshness.
The Spicy Kick: For those who like a little heat, add 1-2 diced jalapeños (seeds removed for less heat) to the pasta mix. You can also use Pepper Jack cheese instead of regular Monterey Jack and add a dash of hot sauce to the cream.
The Gluten-Free/Dairy-Free Friend: You don’t have to miss out! Use your favorite gluten-free pasta (the brown rice or lentil varieties work great). For the sauce, use vegan butter, a rich, plain, unsweetened oat or cashew milk, and a blend of your favorite meltable vegan cheeses. The method remains exactly the same!

Beau’s Kitchen Confidential

This recipe has evolved so much since that first anxious Thanksgiving. I’ve learned that the Velveeta, while controversial to some, is the ultimate insurance policy against a broken sauce—it melts like a dream every single time. I’ve also learned that the type of pasta matters more than I thought; those curly shapes really do hold onto the sauce better!

One of my favorite kitchen fails turned into a win: I once ran out of cheddar and had to use a pre-shredded “pizza blend” in a panic. It had provolone and asiago in it, and you know what? It was incredible! So don’t be afraid to play around with what you have. The worst thing that can happen is you make a delicious pot of mac and cheese. And really, is that so bad?

Your Mac & Cheese Questions, Answered

Q: Can I make this mac and cheese ahead of time?
A: Absolutely! Assemble the dish completely (through step 5), cover tightly with plastic wrap and then foil, and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, but add an extra 10-15 minutes to the baking time. You may need to tent the foil over the top for the first half to prevent the topping from burning before the center heats up.

Q: Why is my sauce grainy/oily?
A: Graininess usually happens if the cheese is heated too quickly or at too high a temperature, causing the proteins to tighten and squeeze out fat. This is why we melt everything gently over low heat on the stovetop. Using pre-shredded cheese can also contribute to this. If you see oil separating, it’s a sign of overheating. Sadly, you can’t fully fix it, but stirring in a tablespoon of fresh lemon juice can sometimes help bring it back together.

Q: Can I freeze baked mac and cheese?
A: You can, but be warned that creamy sauces can sometimes separate a bit upon thawing and reheating. For best results, freeze it before baking. Assemble the dish, wrap it incredibly well in both plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator for 24 hours before baking as directed.

Q: It’s a little dry. What happened?
A: The pasta likely absorbed too much liquid. Next time, make sure you’re not overcooking the pasta initially, and ensure you’re using the full amount of cream. You can also add an extra ½ cup of cream before baking if your mixture seems thick.

Viral Thanksgiving Mac & Cheese

Author: BeauCollier

Print Recipe

Description

Viral Thanksgiving Mac & Cheese

The creamy, cheesy, no-fail crowd-pleaser that steals the Thanksgiving show.

Ingredients

Scale

Mac & Cheese Base:

2 lbs elbow macaroni (or cavatappi/cellentani for extra sauce-holding power)
1 stick (½ cup) unsalted butter
4–5 cups heavy cream (substitute half with whole milk for lighter version)
3 cups shredded sharp cheddar cheese (reserve 1 cup for topping)
2 cups shredded Monterey Jack
2 cups shredded mozzarella
1 block (8 oz) Velveeta, cubed (optional, but highly recommended)
Salt & black pepper, to taste

Optional Crunchy Topping:

1 cup crushed Ritz crackers or seasoned breadcrumbs
2 tbsp melted butter

Instructions

1. Prep

Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.
Tip: For large gatherings, split into two 8×8 dishes; one can be frozen for later.

2. Cook Pasta

Boil pasta in well-salted water until just al dente.
Drain and return to the hot pot.

3. Add Butter

Stir in butter until noodles are evenly coated.

4. Melt the Cheese

Over low heat, add shredded cheeses and Velveeta to the pasta.
Pour in 4 cups heavy cream and stir until fully melted and smooth.
Adjust thickness with remaining cream if necessary.
Season with black pepper and taste before adding salt.

5. Assemble & Top

Pour cheesy pasta into prepared baking dish.
Sprinkle reserved cheddar on top.
Add optional Ritz or breadcrumb topping.

6. Bake

Bake uncovered for 20–25 minutes, until edges are bubbling.

7. Broil for Golden Finish

Broil for 2–3 minutes for a crispy top—watch closely!

8. Rest Before Serving

Let rest 5–10 minutes for sauce to thicken slightly.

Notes

Shredding cheese yourself ensures smoother melt and prevents grainy texture.
Velveeta is optional but helps create the ultra-creamy, stable sauce everyone loves.
Experimenting with pasta shapes can enhance the sauce cling factor.

Nutrition

Calories: 580Cal per serving
Fat: 38 g
Saturated Fat: 24 g
Cholesterol: 125 mg

Nutritional Information*

*Please note: These are estimates based on the specific ingredients listed and can vary greatly based on exact products used and portion sizes.

This is a rich, indulgent dish meant for celebrating special occasions. It’s a source of calcium and protein from the dairy, and the pasta provides energy-boosting carbohydrates to fuel your holiday festivities. To balance your plate, enjoy it alongside lean proteins like turkey and plenty of vegetable-based sides!

Dig In and Make Memories

And there you have it, my friends. Your ticket to Thanksgiving fame. This recipe is more than just a list of ingredients and steps; it’s an invitation to create something wonderful and share it with the people you love most. Food has this incredible power to connect us, to comfort us, and to create stories that we tell for years to come.

I hope this mac and cheese becomes a part of your story. I hope it’s the dish that gets requested every single year. I hope it fills your kitchen with incredible aromas and your home with even better laughter. From my kitchen to yours, Happy Thanksgiving. Now go forth and be cheesy!

Did you make this viral mac? I’d love to see it! Tag me @Feastical on Instagram or Pinterest with your creations. You just might feature in our weekly community spotlight!

September 16, 2025 | BeauCollier

Oreo Christmas Trees

Your New Favorite Holiday Tradition: Oreo Christmas Trees!

Hey friends, Beau here! Welcome back to Feastical, your cozy corner for recipes that feel like a big, celebratory hug. Is it just me, or does the holiday season have a magical way of making even the simplest kitchen projects feel utterly joyful? The twinkle lights are going up, the classic movies are on a loop, and my brain is officially in full-on festive mode. And that can only mean one thing: it’s time for some seriously fun, no-bake holiday treats!

Today, we’re whipping up something that’s equal parts adorable and delicious: Oreo Christmas Trees. Imagine this: stacks of everyone’s favorite cookies, transformed into tiny, edible evergreens, dripping with sweet icing and decked out with colorful candy ornaments. They’re the perfect project to tackle with your family, a gorgeous addition to any cookie platter, and honestly, they’re just pure, unadulterated fun. The best part? You don’t need to be a pastry chef to pull these off. If you can stack cookies and get a little messy with sprinkles, you are already a master Christmas tree architect. So, put on your favorite holiday playlist, clear a little counter space, and let’s make some magic together!

A Sweet, Stacked Memory

This recipe takes me right back to my grandma’s kitchen table, which during December, was less of a dining surface and more of a festive command center. She’d have tins of cookies, trays of fudge, and us kids, armed with more sprinkles than common sense. One particularly chaotic (and wonderful) year, we were out of gingerbread but had a huge surplus of Oreos from a sale. A little experimentation later, and our first wobbly, over-decorated Oreo tree was born.

It was lopsided, the green icing was a questionable shade, and I’m pretty more sprinkles ended up on the floor than on the cookie. But when we placed it in the center of the table, we all just beamed with pride. We’d made something together, something silly and sweet that made everyone who saw it smile. That’s the spirit I want to bring to your kitchen with this recipe. It’s not about perfection; it’s about the laughter, the little fingers eagerly placing candy ornaments, and the shared joy of creating something wonderfully festive. These trees are more than a treat; they’re a tiny, edible memory in the making.

Gathering Your Evergreen Supplies

This is the fun part—the gathering! Here’s your simple shopping list to create a forest of sweet trees. Don’t stress about exact brands; this is all about creativity!

1 pack Oreo cookies: The mighty trunk of our tree! Classic original is perfect, but feel free to get festive—peppermint Oreos or even the golden ones would be a delicious twist.
250g white or green candy melts: This is our “snow” or “pine” coating. I love candy melts for this because they set firm and are designed for dipping. Chef’s Hack: No melts? No problem! Use high-quality white chocolate chips and mix in a drop or two of green gel food coloring. Gel is key—it won’t water down your chocolate!
Assorted holiday sprinkles: This is where your personality shines! Think stars, pearls, snowflakes, red and green sanding sugars—the works! This is your ornament box.
Mini M&Ms or candy dots: These act as our main “ornaments” on the tree. Their small, flat-bottomed shape is perfect for sticking to the icing.
Piping bag or zip-top bag: Our tool for creating that perfect, drippy tree shape. A zip-top bag with a tiny corner snipped off works like a charm.
Optional: Lollipop sticks or pretzel rods: If you want to turn your trees into pops for easy serving and fun lunchbox treats!
Optional: Powdered sugar: For a light dusting of “snow” at the very end. It adds a beautiful finishing touch.

Building Your Edible Forest: Step-by-Step

Alright, team! Let’s get building. I’ll walk you through each step with all my best tips to ensure your trees are sturdy, sweet, and stunning.

Melt Your Coating: Place your candy melts or white chocolate in a microwave-safe bowl. Heat in 20-second intervals on medium power, stirring vigorously between each burst. This is crucial! We want it smooth and fluid, not scorched. It usually takes about 60-90 seconds total. When it’s almost melted, just keep stirring—the residual heat will finish the job. Pro Tip: If your coating seems too thick for dipping, add a tiny, tiny amount of coconut oil or vegetable shortening (think ¼ tsp at a time) to thin it out to a perfect dipping consistency.
Stack Your Tree Trunks: For each tree, you’ll need 3 Oreo cookies. Take your first Oreo and place a small dab of the melted coating in the center. Press your second Oreo on top, but offset it slightly so it’s not perfectly aligned. This creates that awesome tapered, tree-like shape! Repeat with a third Oreo, offsetting it again in the same direction. Hold it for a few seconds to let the “glue” set slightly. You’ve just built your core structure!
The Icing Magic: Now, for the fun, messy part! You have two options here. You can carefully spoon the coating over the stacked cookies, letting it drip down the sides. Or, for more control, pour your melted coating into your piping or zip-top bag, snip a small hole in the tip, and drizzle it over the tree. Cover the entire stack, encouraging it to drip naturally for that beautiful, snowy evergreen look. Don’t worry about perfection—the drips are what make it charming!
Deck the Halls (and the Trees!): This is a race against the clock, but a delicious one! Working quickly before the coating sets, decorate your tree. Press on your Mini M&M “ornaments,” add sprinkle “lights,” and most importantly, crown your creation with a star or large sprinkle at the very top. Let those kids go wild here—it’s their time to shine!
The Big Chill: Gently place your finished masterpieces on a baking sheet lined with parchment paper. Let them set completely at room temperature, which takes about 15-20 minutes, or pop them in the fridge for a quicker set (about 10 minutes). This is the hardest part—waiting!
Optional Finishing Touches: For a pop-able treat, you can carefully insert a lollipop stick or a pretzel rod into the base of the tree before the coating fully hardens. Just before serving, a light dusting of powdered sugar through a fine-mesh sieve creates a gorgeous, wintry snowfall effect.

How to Serve Your Sweet Conifers

Presentation is part of the fun with these guys! They are natural showstoppers. For a holiday party, arrange them on a platter as a centerpiece—maybe surround them with a few sprigs of fresh rosemary to look like little Christmas tree farm. They’re also perfect as individual place settings at a kids’ table; just pop one at each plate for an instant smile.

Thinking about holiday gifts? These make incredibly thoughtful and personal edible presents. Place each tree in a clear cellophane bag, tie it with a beautiful ribbon, and pair it with a mug for hot cocoa. It’s a gift that says, “I made this just for you,” and honestly, that’s the best kind of gift there is.

Branch Out: Fun Recipe Variations

Once you’ve mastered the classic, the forest is your oyster! Here are a few ways to mix it up:

The Chocolate Forest: Use chocolate candy melts instead of white or green. Decorate with white nonpareils and red candy balls for a classic chocolate-orange color scheme.
Peppermint Wonderland: Use peppermint Oreos and white candy melts. Crush up candy canes and use the碎片 as your main decoration for a refreshing, crunchy twist.
Gingerbread Spice: Add a pinch of cinnamon, ginger, and nutmeg to your melted white chocolate coating before dipping. It’ll taste just like a gingerbread house!
Vegan & Allergy-Friendly: Use gluten-free Oreo-style cookies and dairy-free/vegan white chocolate. Most sprinkles are naturally vegan, but always double-check the labels!
Black Forest Tree: Use chocolate coating and decorate with dried cherry pieces and slivered almonds for a sophisticated, grown-up flavor profile.

Beau’s Chef Notes

This recipe has evolved so much since that first lopsided tree in grandma’s kitchen. We’ve learned that a tiny offset in the stacking makes all the difference and that gel food coloring is a game-changer. One of my favorite kitchen fails was the year I tried to use liquid green food coloring in white chocolate. It seized up immediately and turned into a grainy, green mess. We laughed so hard we cried, and then we ate the evidence with spoons. The moral of the story? Embrace the mess and the mistakes—they often taste just as good and make for the best stories later. This recipe is meant to be played with, so make it your own!

FAQs & Troubleshooting

Q: My coating is too thick and clumpy! What did I do wrong?
A: This is usually caused by overheating or getting even a single drop of water in the melts. Water is the enemy of melted chocolate! If it seizes, unfortunately, you can’t un-seize it. Start over slowly. If it’s just a little thick, try stirring in that tiny bit of coconut oil to smooth it out.

Q: My trees are wobbly and falling over. Help!
A: This likely means your “glue” (the dab of coating between layers) wasn’t enough or didn’t have a chance to set before you moved on. Make sure you’re using enough melted coating to act as a cement, and hold each new layer for a good 10-15 seconds before adding the next. Letting the fully assembled and decorated trees set on a flat surface in the fridge is your best bet for stability.

Q: Can I make these ahead of time?
A: Absolutely! They keep beautifully. Once set, store them in a single layer in an airtight container at room temperature for up to 3 days. If you stack them, they might stick together or break. I’d wait to add the powdered sugar “snow” until right before you serve them.

Q: My sprinkles are sliding off. How do I make them stick?
A: You have to work quickly! The coating sets fast. Make sure you’re adding your decorations immediately after applying the icing, while it’s still wet and tacky. If it starts to set, nothing will stick.

Oreo Christmas Trees

Author: BeauCollier

Print Recipe

Description

Oreo Christmas Trees

No-bake, festive, and oh-so-fun! Perfect for family activities, holiday parties, or edible gifts.

Ingredients

Scale

1 pack Oreo cookies (classic, peppermint, or golden)
250 g white or green candy melts (or white chocolate + 1–2 drops green gel food coloring)
Assorted holiday sprinkles (stars, pearls, sanding sugars, snowflakes)
Mini M&Ms or candy dots (for ornaments)
Piping bag or zip-top bag (for drizzling the coating)
Optional: lollipop sticks or pretzel rods (for pop-style trees)
Optional: powdered sugar (for a snowy dusting)

Optional Variations:

Chocolate Forest: Chocolate candy melts + white nonpareils and red candy balls
Peppermint Wonderland: Peppermint Oreos + crushed candy canes
Gingerbread Spice: Add cinnamon, ginger, and nutmeg to white chocolate
Vegan/Allergy-Friendly: Gluten-free Oreos + dairy-free candy melts; check sprinkles for vegan compliance
Black Forest Tree: Chocolate coating + dried cherries and slivered almonds

Instructions

1. Melt Your Coating

Place candy melts or white chocolate in a microwave-safe bowl.
Heat in 20-second intervals, stirring between each, until smooth.
Tip: Add ¼ tsp coconut oil if too thick. Avoid overheating; water or steam can seize chocolate.

2. Stack Your Tree Trunks

Each tree uses 3 Oreo cookies.
Place a dab of melted coating on the first Oreo.
Stack the second Oreo slightly offset and press gently. Repeat with the third Oreo.
Hold for 10–15 seconds to let the “glue” set.

3. Coat the Tree

Spoon or drizzle melted coating over the stacked Oreos.
Allow it to drip naturally for a snowy evergreen effect.

4. Decorate Quickly

While coating is still wet, press Mini M&Ms, candy dots, and sprinkles onto the tree.
Top with a star or large sprinkle.
Optional: Insert a lollipop stick or pretzel rod for pops.

5. Let Set

Place trees on parchment-lined tray.
Room temperature: 15–20 minutes
Refrigerator: ~10 minutes for faster setting

6. Optional Finishing Touches

Dust with powdered sugar for a light snowfall effect just before serving.

Notes

Coating too thick or clumpy: Overheating or water contact may be the cause. Stir in a tiny bit of coconut oil to smooth.
Wobbly trees: Ensure enough coating “glue” between layers; hold each layer for 10–15 seconds before adding the next.
Sprinkles not sticking: Add decorations immediately after drizzling, while the coating is still tacky.

Quick Nutritional Info

Let’s be real—these are a celebratory treat! But here’s a general breakdown per tree (assuming a yield of 10 trees):

Calories: ~180 kcal
Fat: 8g
Carbohydrates: 24g
Protein: 2g

Allergy Info: The standard recipe contains gluten (from Oreos), dairy (from coating and Oreo cream), and may contain soy. As mentioned above, you can easily find gluten-free cookies and dairy-free/soy-free chocolate to make allergy-friendly versions for everyone to enjoy!

Final Thoughts

Well, that’s it, my friends! Your guide to creating the most delightful, conversation-starting, and downright tasty holiday treat on the block. I hope this recipe brings a little bit of Feastical joy and a whole lot of laughter into your kitchen this season. Remember, it’s not about creating a perfect, magazine-ready tree. It’s about the flour on your nose, the sprinkles on the floor, and the proud smile when you present your edible forest to the people you love.

If you make these (and I really hope you do!), I’d be absolutely thrilled to see your creations. Tag me @feastical on social media so I can share in your holiday baking fun. From my kitchen to yours, happy holidays and happy baking!

With love and a full plate,

Beau

September 16, 2025 | BeauCollier

No-Bake Snowman Oreo Pops (Vegan Edition)

No-Bake Snowman Oreo Pops (Vegan Edition): Your New Favorite Holiday Project!

Hey friends, Beau here from Feastical! Is there anything better than that feeling when December rolls around? The air gets crisp, the lights go up, and suddenly, all I want to do is spend my time in a cloud of powdered sugar and holiday cheer. But let’s be real—between gift shopping, party planning, and trying to remember where you stored the good wrapping paper, the last thing you need is a complicated, fussy recipe that dirties every bowl you own. Am I right?

That’s exactly why I’m so crazy about these unbelievably cute No-Bake Snowman Oreo Pops. We’re talking about charming, chocolatey, and downright adorable treats that are bursting with holiday spirit. They’re made with simple ingredients, require zero oven time, and are completely vegan-friendly! Whether you’re hosting a festive cookie swap, looking for a super fun activity to do with the kids (or your inner child!), or need the perfect edible gift that will absolutely wow everyone, these little snowman pals are your answer. They’re simple, soulful, and so satisfying to create. So, grab your favorite mug of cocoa, put on some holiday tunes, and let’s make some magic together!

A Snowy Kitchen Memory

This recipe takes me right back to one specific, snowed-in afternoon when my niece and nephew were visiting. The forecast predicted a monster storm, and we were prepared with enough groceries to hibernate for a week. When the snow started falling, we did what any sensible person would do: we turned the kitchen into a winter wonderland workshop. We had sprinkles everywhere, melted chocolate in various bowls, and more laughter than I thought possible.

We were attempting a complicated gingerbread house that, let’s just say, had some structural integrity issues. Frustration was starting to creep in. Then, I remembered a version of these Oreo pops I’d seen. We scrapped the blueprint, grabbed the Oreos and some vegan chocolate we had, and started creating these silly, happy snowmen. It was an instant game-changer. There were no rules, just creativity. My nephew gave one snowman a big, frowny chocolate face “because he’s cold,” and my niece made one with a crooked hat. They weren’t perfect, and that was the whole point. They were ours. That’s the real magic of these pops—it’s less about precision and all about the joy of making something together. Every time I make them now, I smile thinking of that chaotic, perfect, snowy day.

Gathering Your Snow Squad: The Ingredients

Here’s the beautiful part: the ingredient list is short, sweet, and probably has a lot of items you can already find in your pantry. This recipe makes about 12 cheerful snowmen, perfect for a platter or a round of gifting!

4 packs of Oreo cookies: Regular or Double-Stuff both work great! I often grab the Double-Stuff because the extra cream filling makes the cookie a bit sturdier for inserting the stick and gives a delicious creamy center. And yes, standard Oreos are accidentally vegan—how cool is that?
500g dairy-free white chocolate melting wafers or bars: This is your snowman’s body! I highly recommend using melting wafers (like King David or CandyMelts brand vegan options) over chocolate bars. They’re specifically formulated to melt smoothly, set firmly, and hold their shape, which is key for dipping. If you use a bar, just add a teaspoon of coconut oil to help it melt smoothly.
40g dairy-free dark chocolate, melted: This is for drawing on those cute little faces and buttons. You can melt this and put it in a small piping bag or just use a toothpick for detailing.
12 pretzel sticks, broken in half: These become the adorable little arms. Any thin pretzel stick will do! Break them gently to get 24 little arm pieces.
12 vegan mini peanut butter cups (like Doisy & Dam or Justin’s): The perfect top hat for our frosty friend! If you can’t find vegan PB cups, a small chocolate-covered peppermint patty or even a melted chocolate button would work.
Orange food gel or an orange sprinkle/candy: The classic carrot nose! A tiny dab of orange gel is easiest, but if you have an orange jellybean or a piece of candy, you can totally shape it into a tiny nose.
12 lollipop sticks or sturdy paper straws: The backbone of your pop! You can find lollipop sticks at any craft store or online. Paper straws add a really cute, rustic touch if you’re going for a certain vibe.

Let’s Build a Snowman! Step-by-Step Instructions

Alright, team! Let’s get our hands dirty (or, more accurately, delightfully chocolatey). Follow these steps, and you’ll have a squad of snowmen in no time.

Step 1: The Foundation. First, carefully insert a lollipop stick into the cream filling of an Oreo. Gently twist the stick back and forth as you push it in about halfway. Chef’s Hack: If you’re worried about the cookie cracking, you can microwave the Oreo for just 3-4 seconds to very slightly soften the cream. This makes it much more pliable and forgiving! Repeat this with all your cookies and lay them on a tray.

Step 2: Melt the “Snow”. Next, we melt our dairy-free white chocolate. This is a crucial step! The best method is a double boiler. Simply place a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl isn’t touching the water) and stir the wafers until they’re smooth and creamy. No double boiler? No problem! You can use the microwave. Heat the chocolate in a microwave-safe bowl in 20-second bursts, stirring vigorously between each burst. Chef’s Warning: Do NOT overheat it! White chocolate is delicate and can seize up (become clumpy) if it gets too hot. We want it smooth and dippable.

Step 3: The Big Dip. Now for the fun part! Hold an Oreo pop by the stick and dunk it completely into the melted white chocolate. Use a spoon to help coat it evenly on all sides. Gently tap the stick on the side of the bowl to let any excess chocolate drip off. This prevents a big puddle of chocolate from forming around your snowman’s base (we call that a “skirt,” and while it’s tasty, it’s not the look we’re going for!). Place the dipped pop onto a baking sheet lined with parchment paper.

Step 4: Accessorize Before He Freezes! You have to work relatively quickly here before the chocolate sets. This is where you become an artist!

Immediately place a mini peanut butter cup on the top of the pop for the hat. Gently press it down so it adheres.
Press two pretzel stick halves into the sides for the arms.
Using your melted dark chocolate (a toothpick or a piping bag with a tiny tip is perfect for this), carefully dot on two eyes, a sweet little smile, and a few buttons down the front.
Finally, add a tiny dot of orange gel or your orange candy for the nose.

Step 5: The Chill Out. Once all your snowmen are dressed to impress, let them set completely. You can leave them at room temperature if your kitchen isn’t too warm, or you can pop the entire tray into the refrigerator for about 15-20 minutes to speed things up. The chocolate will become firm to the touch.

How to Serve Your Frosty Friends

Presentation is part of the fun! You can stick these pops upright in a vase filled with sugar or granulated white chocolate to look like snow, and they make an incredible centerpiece for your holiday table. For a party, simply lay them flat on a beautiful platter lined with parchment paper. If you’re feeling extra, sprinkle a little powdered sugar “snow” over the whole tray right before serving.

And they make the most thoughtful edible gifts! Once they’re completely set, you can wrap each pop individually in clear cellophane treat bags, tie them with a festive ribbon or baker’s twine, and voilà—you have a homemade gift that’s guaranteed to delight friends, neighbors, teachers, or your mail carrier!

Mix It Up! Recipe Variations

One of the best things about this recipe is how customizable it is. Don’t be afraid to get creative and make these snowmen your own!

Peppermint Sparkle: Roll the edges of the white chocolate-dipped Oreo in finely crushed candy canes or peppermints before it sets. It adds a beautiful sparkle and a classic holiday flavor.
Coconut Snow Drifts: For a textured, snowy look, roll the pops in shredded coconut immediately after dipping. It gives them a wonderfully fuzzy, frosty appearance.
The Dapper Snowman: Give your snowman a scarf! Cut thin strips of vegan fruit leather (like a strawberry or apple fruit roll-up) and gently wrap it around the “neck” of the pop before the chocolate fully hardens.
Gluten-Free Frosty: Use gluten-free Oreos (or another gluten-free sandwich cookie) and ensure your pretzels and other ingredients are certified gluten-free. Easy swap!
Different Hats: Not a peanut butter fan? Use a vegan chocolate mint, a strawberry cream vegan candy, or even a small round cookie for a different style of hat.

Beau’s Chef Notes & Kitchen Stories

I’ve made these pops more times than I can count, and they’ve evolved a bit over the years. The first batch I ever made… well, let’s just say the snowmen looked like they’d been in a blizzard. The chocolate was too thick, the faces were lopsided, and one pop’s hat fell off right after I took a picture. But you know what? Everyone still devoured them and raved about how fun they were.

The moral of the story is: don’t strive for perfection. Embrace the quirks! A slightly crooked smile gives your snowman personality. If the arms break, he’s just waving. The goal is to have fun and create something delicious. The more you make them, the more you’ll develop your own little tricks and style. Now, I can assemble them with a podcast playing in the background—it’s my happy place.

FAQs & Troubleshooting

Q: My white chocolate is thick and clumpy! What did I do wrong?
A: Ah, the dreaded seized chocolate! This usually means it got a little too hot or a tiny drop of water got into it. To fix it, try adding a teaspoon of coconut oil or vegetable shortening and stir vigorously. If that doesn’t work, sadly, it’s best to start with a new bowl of chocolate. Remember: low and slow when melting!

Q: My Oreo keeps cracking when I put the stick in. Help!
A: No worries! This is common. Try the quick microwave trick—just 3-4 seconds to soften the cream filling makes a world of difference. You can also try using a skewer to poke a pilot hole first before inserting the wider lollipop stick.

Q: Can I make these ahead of time?
A: Absolutely! Once set, these pops store beautifully. Keep them in a single layer in an airtight container in the refrigerator for up to 5 days. They’re also great for freezing! Freeze them solid on the tray first, then transfer to a freezer bag for up to a month. Thaw in the fridge overnight.

Q: I can’t find vegan white chocolate wafers. What can I use?
A: A good bar of vegan white chocolate (like Pascha or Happi) mixed with a teaspoon of coconut oil will work in a pinch. The texture might be a bit softer, so be extra gentle when handling them.

No-Bake Snowman Oreo Pops (Vegan Edition)

Author: BeauCollier

Print Recipe

Description

No-Bake Snowman Oreo Pops (Vegan Edition)

Adorable, chocolatey, and completely vegan—perfect for holiday gifts, parties, or a festive kitchen activity!

Ingredients

Scale

4 packs of Oreo cookies (regular or Double-Stuff; naturally vegan)
500 g dairy-free white chocolate melting wafers or bars (e.g., King David or CandyMelts)
40 g dairy-free dark chocolate, melted (for eyes, buttons, and smiles)
12 pretzel sticks, broken in half (for arms)
12 vegan mini peanut butter cups (or chocolate mint buttons, small cookies, etc. for hats)
Orange food gel or small orange candy (for the nose)
12 lollipop sticks or sturdy paper straws

Optional Variations:

Peppermint Sparkle: Roll edges in crushed candy canes before chocolate sets
Coconut Snow Drifts: Roll pops in shredded coconut for a frosty texture
Dapper Snowman: Add a scarf using thin strips of vegan fruit leather
Gluten-Free: Use gluten-free Oreos and certified gluten-free pretzels
Hat swaps: Chocolate mint, small cookie, or candy as an alternative to PB cups

Instructions

1. Prepare the Oreo Base

Carefully insert a lollipop stick halfway into the cream filling of each Oreo.
Tip: Microwave the Oreos 3–4 seconds to soften the cream if cracking occurs.

2. Melt the White Chocolate

Use a double boiler or microwave in 20-second bursts, stirring frequently.
Add 1 tsp coconut oil if using a bar to ensure smooth, dippable chocolate.
Avoid overheating; white chocolate seizes easily.

3. Dip the Oreos

Hold an Oreo by the stick and dip completely into melted white chocolate.
Use a spoon to coat evenly and tap off excess chocolate.
Place on a parchment-lined baking sheet.

4. Decorate Your Snowmen

Place a mini peanut butter cup on top for a hat.
Insert pretzel halves into sides for arms.
Use melted dark chocolate (toothpick or piping bag) to draw eyes, smile, and buttons.
Add a tiny dot of orange gel or candy for the carrot nose.

5. Set the Chocolate

Allow to set at room temperature or chill in the fridge 15–20 minutes until firm.

Notes

Thick or clumpy white chocolate: Add a tsp coconut oil and stir; melt slowly at low heat.
Oreo cracking when inserting stick: Use microwave trick or make a pilot hole with a skewer first.
Make ahead: Store in a single layer, airtight container, in fridge up to 5 days. Freeze on a tray, then transfer to freezer bag for up to 1 month. Thaw overnight in fridge.
No vegan white chocolate wafers: Use a vegan white chocolate bar with 1 tsp coconut oil. Handle gently as it may be softer.

Nutrition

Calories: 200Cal
Fat: 10 g
Carbohydrates: 25 g

Quick Nutritional Info

While these are definitely a treat, it’s always good to know what you’re enjoying! The estimated nutritional information per pop (assuming one pop is one decorated Oreo) is approximately:

Calories: ~200 kcal
Fat: 10g
Carbohydrates: 25g
Protein: 2g

Allergy Info: This recipe is vegan. However, it contains gluten (from Oreos and pretzels) and may contain soy (in the chocolate) and nuts (depending on the peanut butter cups used). Always check your specific ingredient labels to accommodate allergies.

Final Thoughts

Well, friends, that’s it! Your guide to creating the most delightful, no-fuss, vegan holiday treat on the block. I hope this recipe brings as much laughter and joy to your kitchen as it has to mine. Remember, cooking—and especially holiday baking—isn’t about being perfect. It’s about the music playing, the stories shared, and the love stirred into every single bite.

I’d love to see your creations! If you make these snowman pops, tag me on Instagram @feastical or use the hashtag #FeasticalHoliday. Seeing your kitchen adventures absolutely makes my day.

From my kitchen to yours, happy holidays and happy eating!

Beau

September 16, 2025 | BeauCollier

Artichoke Spinach Pinwheel Christmas Tree

Your New Favorite Holiday Showstopper Is Here!

Hey friends, Beau here! Can you smell it? That magical mix of buttery pastry, roasting garlic, and festive cheer wafting from the kitchen? It’s officially the most wonderful—and busiest—time of the year. And if you’re anything like me, you’re on the hunt for that perfect appetizer: something that looks absolutely stunning on your holiday spread, tastes even better than it looks, and (here’s the real kicker) doesn’t require a culinary degree or a full day of prep to pull off.

Well, pull up a chair, my foodie friend, because I’ve got the ultimate recipe that checks every single box. Say hello to my Artichoke Spinach Pinwheel Christmas Tree. This beauty is cheesy, savory, and shaped to sparkle right in the center of your holiday table. Imagine everyone’s faces when you bring out a flaky, golden-brown Christmas tree made of pinwheels, each one packed with a creamy, dreamy spinach and artichoke filling. It’s the kind of dish that gets “oohs,” “aahs,” and “how did you DO that?!” before it’s even touched.

The best part? It’s secretly simple. We’re using a brilliant shortcut (store-bought croissant dough, my forever hero) to create a masterpiece that tastes 100% homemade. So, whether you’re hosting the big family dinner, heading to a potluck, or just want to make a Tuesday night feel a little more special, this recipe is your new go-to. Let’s get rolling and create some edible magic together!

A Tree Grows in My Kitchen: A Festive Flashback

This recipe always takes me right back to one of my first big holiday parties. I was determined to impress. I’d spent hours on complicated canapés and a dessert that nearly brought me to tears. Everything was… fine. But the star of the night, the thing everyone raved about and devoured in minutes, was the simple, cheesy, pull-apart bread I’d thrown together at the last minute because I was worried I didn’t have enough food.

It was a messy, delicious, cheesy loaf—nothing pretty to look at, but boy, did it have soul. That experience taught me a huge lesson: the best holiday food isn’t about perfection; it’s about joy, flavor, and sharing. This Artichoke Spinach Pinwheel Christmas Tree is the elegant, festive evolution of that messy cheese bread. It captures that same crowd-pleasing, comforting heart but wraps it up in a package that’s just so darn fun and festive. It’s a reminder that cooking should be playful, especially during the holidays. Now, every time I shape that tree on the baking sheet, I smile, remembering that party and the happy accident that led me here.

Gathering Your Festive Forest Ingredients

Here’s everything you’ll need to create this edible evergreen. Don’t stress about exact brands—this is a wonderfully flexible recipe. I’ve included my favorite chef-y tips and substitutions so you can make it your own!

16 oz Croissant Dough (2 tubes): This is our secret weapon! The buttery, flaky layers are perfect. Chef’s Insight: If you can’t find croissant dough sheets, crescent roll dough works—just press the seams together. Puff pastry is a great gluten-free-friendly alternative (check the brand) and will give you an incredible, extra-flaky result.
3 cups Fresh Spinach, finely chopped: We’re wilting it down, so it seems like a lot, but it melts into the cheese beautifully. Sub Tip: A 10 oz box of frozen chopped spinach, thoroughly thawed and squeezed COMPLETELY dry, works like a charm.
½ cup Red Bell Pepper, finely chopped: This adds a sweet pop of color and flavor. Chef’s Insight: For a deeper, smokier flavor, use jarred roasted red peppers. Just pat them dry before chopping!
4 Artichoke Hearts, finely chopped: The star of the show! They bring a tangy, tender heartiness. Sub Tip: Canned or jarred artichoke hearts in water are perfect. Just give them a good rinse and drain.
⅔ cup Ricotta Cheese: This is the creamy base that holds our filling together. Sub Tip: Full-fat ricotta is best for richness, but cottage cheese (blended until smooth) can step in if needed.
½ cup Shredded Mozzarella: For that iconic, glorious cheese pull. Chef’s Insight: Pre-shredded bags are convenient, but shredding a block yourself melts even better!
2–4 cloves Garlic, minced: Because what’s a holiday dish without garlic? Adjust to your vampire-fighting preferences.
1 tsp Red Chili Flakes (optional): A little warmth to balance the richness. Leave it out if you’re serving spice-averse folks.
4 tbsp Parmesan Cheese, grated: The salty, umami kick that ties it all together.
Salt and Black Pepper to taste: Season as you go! Taste your filling before you spread it.
Optional: 1 Egg + 1 tbsp water (for egg wash), Fresh Rosemary or Basil: The egg wash gives a gorgeous golden shine, and the fresh herbs on top make it look professionally garnished.

Building Your Edible Evergreen: Step-by-Step

Alright, team, let’s build this tree! It’s easier than assembling a toy on Christmas Eve, I promise. Read through once, then let’s get our hands (happily) dirty.

Step 1: Preheat and Prep. Get that oven roaring to 375°F (190°C). This is the perfect temperature to cook the filling through and get that pastry beautifully golden without burning. Line a large baking sheet with parchment paper—trust me, this makes cleanup a dream and prevents any sticky situations.

Step 2: Create the Filling. In a medium-sized bowl, combine your finely chopped spinach, red pepper, and artichoke hearts. Add the ricotta, mozzarella, minced garlic, chili flakes (if using), parmesan, and a good pinch of salt and pepper. Now, get in there with a fork or your hands and mix it all up until it’s perfectly combined. Chef’s Hack: Taste it! This is your chance to adjust the seasoning. Need more garlic? More pepper? Now’s the time. Set this glorious mixture aside.

Step 3: Roll and Fill. Open your tubes of croissant dough. If it’s perforated into triangles, firmly press the seams together to form two solid rectangles. If you’re using a sheet of dough, you’re already ahead of the game! On a lightly floured surface, gently roll each rectangle out just a little to smooth it and make it a bit more uniform. Now, take your filling and spread it in an even layer over each rectangle, leaving about a half-inch border around the edges. This border is crucial—it’s the glue that seals our log!

Step 4: Roll It Up! Carefully, but with purpose, start rolling the dough from one of the long sides. Think “tight cinnamon roll,” not “loose burrito.” You want a nice, firm log so your pinwheels hold their shape. Once it’s rolled, give the final seam a little pinch to seal it shut. Repeat with the second rectangle.

Step 5: Slice and Shape the Tree. This is the fun part! Using a sharp serrated knife, slice each log into ¾-inch to 1-inch thick pinwheels. A gentle sawing motion works best to keep the shape. Now, for the magic: arrange them on your prepared baking sheet into a Christmas tree shape! Start with one pinwheel at the top for the star. Then, place two pinwheels side-by-side just below it for the next row. For the third row, use three, placing the center one slightly down to create a triangle shape. Keep going, making each row slightly wider until you have a beautiful tree. Use any leftover pinwheels or dough to form a little “trunk” at the bottom.

Step 6: Bake to Golden Perfection. If you’re using the egg wash, gently brush it over the tops of the pinwheels now. This is what gives it that professional, glossy, bakery-style finish. Pop that beautiful tree into the preheated oven and bake for 18-22 minutes. You’re looking for deeply golden brown pastry and you might even see some cheesy filling bubbling away happily. Your kitchen will smell like heaven.

Step 7: Garnish and Serve! Once out of the oven, let it cool on the sheet for just 5 minutes—this lets the cheese set a bit so they’re easier to pull apart. Then, sprinkle with fresh chopped rosemary or basil for a gorgeous green garnish and a fresh aroma. That’s it! You’ve just created a masterpiece.

How to Serve Your Savory Christmas Tree

Presentation is half the fun with this dish! I love placing the entire baking sheet right in the middle of the table and letting everyone “ooh” and “aah” before they dig in. It’s a real conversation starter! For a more polished look, carefully slide the parchment paper onto a large wooden cutting board or a festive platter.

Since these are rich and savory, they pair beautifully with lighter, brighter accompaniments. A simple marinara or arrabbiata sauce for dipping is a classic and always a hit. For something different, a creamy lemon-dill yogurt dip or a zesty pesto aioli cuts through the richness beautifully. Serve it as the stunning centerpiece of your appetizer spread alongside a crudité platter, some sliced cured meats, and a bowl of olives. It’s the ultimate shareable holiday snack!

Branch Out: Delicious Recipe Variations

The beauty of this recipe is its versatility. Want to mix it up? Here are a few of my favorite twists:

The Sun-Drenched Italian: Swap the spinach for chopped sun-dried tomatoes (oil-packed and drained) and add a tablespoon of Italian seasoning to the cheese mixture. So much flavor!
The Everything Bagel: Replace the artichokes with finely chopped everything bagel seasoned cream cheese and top the baked tree with a sprinkle of everything bagel seasoning. Mind-blowing.
Green Goddess: Keep it vibrant! Use a mix of spinach, chopped broccoli florets, and basil pesto instead of the ricotta for an ultra-herby, green version.
Meat Lover’s Holiday: Add about ½ cup of finely chopped cooked bacon, ham, or salami to the filling for a heartier, protein-packed tree.
Dairy-Free Delight: Use your favorite plant-based ricotta and shreds (Violife and Kite Hill are great). Just make sure your dough is also dairy-free (many puff pastries are!).

Beau’s Chef’s Notes: A Pinwheel of Progress

I can’t tell you how many times I’ve made this recipe since that first party. It’s evolved from a simple log into this festive tree shape, which is just so much more fun. One year, in a hurry, I used a pre-made spinach-artichoke dip from the store as the filling. Was it cheating? Maybe. Was it delicious and saved me 10 minutes during a chaotic holiday crunch? Absolutely. No judgment here! The real goal is to get something delicious on the table that makes people happy. Don’t be afraid to make it your own. The worst kitchen disaster I ever had with these was when my dog, Biscuit, tried to help by “pre-cleaning” the floor of fallen cheese. Now, he gets his own plain, dog-safe pinwheel as a special holiday treat. Lessons learned!

FAQs & Troubleshooting: Your Questions, Answered

Q: My filling is leaking out during baking! What did I do wrong?
A: This usually happens for two reasons: too much filling or not a tight enough roll. Make sure you leave that ½-inch border and roll the dough tightly. A little leakage is totally normal and tastes great, but this will help minimize it.

Q: Can I make these ahead of time?
A: You bet! This is a fantastic make-ahead app. Assemble the entire tree on the parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When you’re ready, just brush with egg wash and bake. You might need to add 2-3 extra minutes since it’s going in cold.

Q: My dough ripped when I was rolling it. Help!
A: No panic! Dough can be a little finicky straight from the fridge. If it cracks or rips, just pinch it back together with your fingers. The filling and baking will hide a multitude of sins. It’s going to be beautiful, I promise.

Q: Can I freeze the unbaked tree?
A> Absolutely. Assemble the tree on the baking sheet and flash-freeze it until solid (about 2 hours). Then, transfer the frozen tree to a freezer-safe bag or wrap it tightly. Bake from frozen, adding 5-10 minutes to the baking time, until golden and hot throughout.

Artichoke Spinach Pinwheel Christmas Tree

Author: BeauCollier

Print Recipe

Description

Flaky, golden croissant dough wrapped around a creamy, cheesy spinach and artichoke filling—shaped like a Christmas tree! Perfect for holiday parties, potlucks, or a festive appetizer spread.

Ingredients

Scale

16 oz croissant dough (2 tubes) – crescent dough or puff pastry works too
3 cups fresh spinach, finely chopped (or 10 oz frozen, thawed & squeezed dry)
½ cup red bell pepper, finely chopped (or roasted red pepper, drained)
4 artichoke hearts, finely chopped (canned/jarred, rinsed & drained)
⅔ cup ricotta cheese (or blended cottage cheese)
½ cup shredded mozzarella
2–4 cloves garlic, minced
1 tsp red chili flakes (optional)
4 tbsp Parmesan, grated
Salt & black pepper to taste
Optional: 1 egg + 1 tbsp water (for egg wash), fresh rosemary or basil for garnish

Optional Twists:

Sun-Drenched Italian: Swap spinach for sun-dried tomatoes + Italian seasoning
Everything Bagel: Use bagel-seasoned cream cheese instead of artichokes
Green Goddess: Add broccoli & basil pesto
Meat Lover’s: Add cooked bacon, ham, or salami
Dairy-Free: Use plant-based cheeses and dough

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Line a large baking sheet with parchment paper.

2. Make the Filling

In a bowl, combine spinach, red pepper, artichokes, ricotta, mozzarella, garlic, chili flakes, Parmesan, salt, and pepper.
Mix until fully combined. Taste and adjust seasoning.

3. Roll & Fill the Dough

Open croissant dough; press seams to form 2 rectangles.
Roll slightly on floured surface for uniformity.
Spread filling evenly, leaving a ½-inch border.

4. Roll Into Logs

Roll dough from one long side to form tight logs. Pinch seams to seal.
Repeat with second rectangle.

5. Slice & Shape the Tree

Slice logs into ¾–1 inch pinwheels using a serrated knife.
Arrange pinwheels on baking sheet in a Christmas tree shape:
- 1 pinwheel at top
- 2 on next row, 3 on the next, and so on, forming a triangle
- Use extras for the trunk

6. Bake

Optional: Brush tops with egg wash for shine.
Bake 18–22 minutes until golden and cheese is bubbling.

7. Garnish & Serve

Let cool 5 minutes before serving.
Sprinkle with fresh rosemary or basil.
Serve with marinara, lemon-dill yogurt dip, or pesto aioli.

Notes

Filling leaks? Leave ½-inch border & roll tightly. A little leakage is tasty!
Dough rips? Pinch back together; baking hides imperfections.
Make ahead: Assemble, cover, and refrigerate 24 hrs. Add 2–3 min to bake.
Freeze: Flash-freeze assembled tree 2 hrs, then store in freezer-safe wrap. Bake 5–10 min longer.

Nutrition

Calories: 130 Cal Approximate, per pinwheel
Fat: 7 g
Carbohydrates: 11 g
Protein: 5 g

Nutritional Information (Per Pinwheel, Approximate)

Let’s be real—this is a holiday treat, and it’s meant to be enjoyed! But it’s also helpful to know what you’re biting into. This info is for one pinwheel (assuming 20 per tree).

Calories: ~130 kcal
Fat: 7g
Carbohydrates: 11g
Protein: 5g

Allergy Info: This recipe contains gluten and dairy. The optional egg wash adds egg. For gluten-free, use a certified GF puff pastry. For dairy-free, use plant-based cheese alternatives. Always check your specific ingredient labels for allergens.

Final Thoughts: Share the Feast, Share the Love

And there you have it, my friends! Your guide to creating the most festive, delicious, and surprisingly simple appetizer of the season. This Artichoke Spinach Pinwheel Christmas Tree is more than just a recipe; it’s a little project filled with love, a gorgeous centerpiece, and a guaranteed crowd-pleaser. It proves that you don’t need to be a professional pastry chef to create something truly spectacular for the people you care about.

I hope this recipe brings as much joy to your table as it has to mine. If you make it (and I really hope you do!), please tag me @Feastical on social media so I can see your beautiful creations! I love seeing your kitchen triumphs. From my kitchen to yours, happy holidays and happy eating!

Stay feastical,
Beau

September 16, 2025 | BeauCollier

Southern-Style Mac and Cheese

Southern-Style Mac and Cheese: The Ultimate Comfort Food Hug

Hey there, friends! Beau here, welcoming you back to my kitchen. Is there anything in this world that smells more like home, more like pure, unadulterated joy, than a baking dish of mac and cheese bubbling away in the oven? That golden, crispy top, the promise of a creamy, cheesy interior… it’s the culinary equivalent of your favorite cozy sweater. Today, we’re not just making mac and cheese; we’re crafting a legend. We’re diving headfirst into the glorious, soul-warming world of Southern-Style Mac and Cheese.

Now, let’s be clear. This isn’t the quick, stovetop stuff from a blue box (though we’ve all been there and hey, no judgment!). This is the real deal. The kind of mac and cheese that shows up at family reunions, church potlucks, and holiday feasts, and is always, always the first dish to disappear. It’s thick, luxuriously creamy thanks to a custard-style base, and baked to a perfect golden-brown perfection. Every single bite has that iconic, stretchy cheese pull that makes you feel like you just won the comfort food lottery.

I know some of you might be thinking, “Beau, a baked mac and cheese? That sounds… complicated.” I’m here to tell you, with a wink and a nudge, that it’s anything but. We’re going to walk through this together, step-by-step. I’ll share all my favorite chef hacks and the little secrets that make this recipe absolutely foolproof. So, preheat that oven, grab your favorite mixing bowl, and let’s create some magic. This is the side dish that’s bold enough to be the main event, and I can’t wait for you to try it.

A Spoonful of Nostalgia: My First Bite of Southern Sunshine

My love affair with this dish didn’t start in a fancy restaurant; it began in a buzzing community hall in Savannah, Georgia. I was about ten years old, tagging along with my grandma to a massive family reunion. The tables groaned under the weight of platters of fried chicken, collard greens, and potato salad. But my eyes were locked on a massive, steaming aluminum pan of macaroni and cheese, its surface a mosaic of baked, bubbly cheddar.

I grabbed a spoonful, and it was a revelation. It was richer, creamier, and so much more substantial than anything I’d had before. It had weight. It had character. It tasted like a hundred grandmothers had poured their love into it. I must have gone back for thirds, my face probably smeared with cheese, and a lovely woman with a wide-brimmed hat saw me and just laughed. “That’s the good stuff, baby,” she said. “Custard-style. Holds its own.” I didn’t know what “custard-style” meant then, but I knew I needed it in my life forever. That dish became my white whale, and recreating that specific, soul-deep comfort became a mission. This recipe is my homage to that day, to that wonderful woman, and to the power of food to create lasting, delicious memories.

Gathering Your Culinary Crew: The Ingredients

Great food starts with great ingredients. Here’s everything you’ll need to bring this Southern masterpiece to life. Don’t just think of them as items on a list; think of them as the supporting cast for our cheesy star!

1 lb elbow macaroni: The classic vessel! Their small, tube-like shape is perfect for trapping all that cheesy goodness. Chef’s Insight: Don’t overcook it! We’re going for al dente (still with a slight bite) because it will continue to cook and absorb liquid in the oven.
3 cups shredded sharp cheddar cheese (divided): This is our flavor powerhouse. Sharp cheddar brings that tangy, robust punch. Pro Tip: Always shred your own cheese from a block! Pre-shredded bags contain anti-caking agents that can make your sauce grainy and less smooth.
1½ cups shredded mozzarella or Monterey Jack: These are our meltability masters. Mozzarella gives you that incredible stretch, while Monterey Jack is a bit more buttery and creamy. You can’t go wrong with either!
2 cups whole milk & 1 cup heavy cream: This combo is the secret to our luxuriously rich and creamy custard base. The fat in the cream is non-negotiable for that decadent mouthfeel. Substitution Tip: In a pinch, you can use all whole milk, but the cream truly makes it special.
2 large eggs: The magic binder! Whisked into the milk and cream, they create the custard that sets up as it bakes, giving the dish its signature firm-but-creamy texture.
4 tbsp unsalted butter, melted: For richness and flavor. Using unsalted lets you control the sodium level yourself.
1 tsp garlic powder & ½ tsp paprika (plus more for topping): Our simple but mighty flavor enhancers. Garlic powder adds a savory depth, and paprika gives a subtle warmth and that beautiful color on top. Smoked paprika is a fantastic upgrade here!
Salt & black pepper to taste: The essentials. Season generously!

The Fun Part: Let’s Build This Cheesy Dream!

Okay, team! Aprons on, music playing—let’s do this. Follow these steps, and you’ll have a perfect mac and cheese every single time.

Preheat and Prep: Fire up your oven to 375°F (190°C). Take a 9×13-inch baking dish and give it a light coating of butter or non-stick spray. This little step ensures easy serving and even easier cleanup later—a win-win!
Pasta Perfect: Bring a large pot of well-salted water to a rolling boil. Add your elbow macaroni and cook it for about 1-2 minutes less than the package directions for al dente. Remember, it’s going to take a hot bath in the oven later! Drain it well and return it to the warm pot (off the heat). Chef’s Hack: While the pasta is still hot, stir in a tablespoon of your melted butter. This helps prevent the noodles from sticking together in a giant clump.
Create the Custard: In a large bowl, whisk together the whole milk, heavy cream, eggs, remaining melted butter, garlic powder, paprika, and a good pinch of salt and pepper. Whisk it until it’s completely smooth and homogenous. This is the liquid gold that will transform into creamy magic.
The Big Cheese Toss: To the pot with your drained pasta, add 2 cups of the shredded sharp cheddar and all of the mozzarella (or Monterey Jack). Pour your creamy custard mixture over everything. Now, take a sturdy spoon or spatula and stir it all together until every single noodle is gleaming and coated in cheesy, creamy goodness. This is the best part—watching it all come together!
Pan and Top: Carefully pour the entire mixture into your prepared baking dish. Spread it out into an even layer. Now, take that reserved 1 cup of sharp cheddar and sprinkle it evenly over the top. Finish it with another light dusting of paprika for color. This top layer is going to become that iconic, crispy, golden cheese crust we’re all dreaming of.
Bake to Perfection: Place the dish in the preheated oven, uncovered, for 30-35 minutes. You’re looking for the edges to be actively bubbling and the top to be a beautiful, spotted golden brown. Pro Tip: If you want an extra-crispy top, you can switch the oven to broil for the last minute or two—but don’t walk away! It can burn in a heartbeat.
The Hardest Step: Rest! I know, I know. The smell is incredible and you just want to dive in. But trust me on this! Let the mac and cheese rest for 5-10 minutes after pulling it out of the oven. This allows the custard to set fully, making it creamy instead of runny, and ensures you get perfect, clean slices rather than a cheesy lava flow. It’s worth the wait, I promise.

Setting the Stage: How to Serve Your Masterpiece

This dish is a star, so let’s serve it like one! I love serving it right from the baking dish placed on a trivet in the middle of the table—it’s rustic, inviting, and says “dig in!” For serving, a good solid square spoon or a small spatula is your best friend for getting those perfect portions.

While this mac and cheese is a meal all on its own, it truly shines as the ultimate team player. It’s the perfect sidekick for:

Fall-off-the-bone pulled pork or tender BBQ brisket.
Classic fried chicken or juicy meatloaf.
A simple plate of sautéed greens or a bright, tangy collard green salad to cut through the richness.

And for a little gourmand touch? Drizzle a tiny bit of hot sauce over your portion or sprinkle with fresh chopped chives or parsley. The contrast of the green herbs against the golden cheese is just gorgeous.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its incredible versatility. Once you’ve mastered the base, feel free to get creative and make it your own!

The Meat Lover’s: Stir in ½ lb of cooked, crumbled bacon, diced ham, or shredded rotisserie chicken along with the cheese. It becomes a hearty, complete meal.
Gourmet Upgrade: Swap out half of the cheddar for Gruyère or Fontina cheese. Add a tablespoon of truffle oil or a handful of sautéed wild mushrooms for a seriously elegant twist.
Spice it Up: Add a kick with a diced jalapeño (seeds removed for less heat), a pinch of cayenne pepper, or a few shakes of your favorite hot sauce into the custard mixture.
Gluten-Free: This is an easy fix! Simply use your favorite gluten-free elbow macaroni (I love ones made from brown rice or quinoa blends) and ensure your other ingredients are GF. The method remains exactly the same.
Vegetable Boost: Fold in a cup of steamed broccoli florets, sautéed spinach (squeezed dry), or roasted cherry tomatoes for a pop of color and nutrition.

Beau’s Kitchen Chronicles: A Few Parting Thoughts

This recipe has evolved so much in my kitchen over the years. I’ve tried every cheese under the sun, and I once, in a moment of pure madness, tried to skip the eggs. Big mistake. It turned into a soupy, cheesy mess that, while still tasty, was definitely not the sturdy, sliceable mac we know and love. The eggs are the silent heroes here, don’t forget them!

The other lesson? Always make more than you think you need. I can’t tell you how many times I’ve doubled this recipe for a party, only to be left with a single, sad square for myself. It’s that good. It also reheats like a dream, so leftovers are a blessing, not a curse.

Your Questions, Answered!

Q: My mac and cheese turned out a bit dry. What happened?
A: The most common culprit is overbaking. Ovens can vary, so start checking at the 25-minute mark. It should be jiggly but not liquidy in the center when you take it out—it will continue to set as it rests. Also, ensure you’re using the full amount of milk and cream!

Q: Why is my sauce grainy or oily?
A: This is almost always due to pre-shredded cheese. Those anti-caking agents (like potato starch) don’t melt smoothly. For a silky, restaurant-quality sauce, block cheese is the way to go! Also, avoid overmixing once it’s baked.

Q: Can I make this ahead of time?
A: Absolutely! Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours. When you’re ready, you may need to add 5-10 minutes to the baking time since it’s going into the oven cold. You can also freeze the unbaked dish for up to 3 months. Thaw in the fridge overnight before baking.

Q: Do I have to use elbows? What other pasta works?
A: Not at all! Cavatappi, shells, penne, or rotini are all great choices. Anything with nooks and crannies to hold onto the sauce is perfect.

Southern-Style Mac and Cheese

Author: BeauCollier

Print Recipe

Description

This baked mac and cheese is creamy, cheesy, and soul-warming. Custard-style with a golden, crispy top, it’s perfect for family dinners, holiday feasts, or anytime you want a hug on a plate.

Ingredients

Scale

1 lb elbow macaroni
3 cups shredded sharp cheddar cheese (divided)
1½ cups shredded mozzarella or Monterey Jack
2 cups whole milk
1 cup heavy cream
2 large eggs
4 tbsp unsalted butter, melted
1 tsp garlic powder
½ tsp paprika (plus more for topping)
Salt and black pepper, to taste

Optional Add-ins:

Bacon, diced ham, or shredded rotisserie chicken
Gruyère or Fontina for a gourmet twist
Jalapeños, cayenne, or hot sauce for spice
Steamed broccoli, sautéed spinach, or roasted cherry tomatoes

Instructions

1. Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9×13-inch baking dish with butter or non-stick spray.

2. Cook the Pasta

Boil elbow macaroni in salted water for 1–2 minutes less than package directions (al dente).
Drain and return to pot; stir in 1 tbsp melted butter to prevent sticking.

3. Make the Custard

In a large bowl, whisk together milk, cream, eggs, melted butter, garlic powder, paprika, salt, and pepper until smooth.

4. Combine Pasta & Cheese

Add 2 cups cheddar and all mozzarella/Monterey Jack to the pasta.
Pour the custard over and stir until noodles are fully coated in cheesy goodness.

5. Assemble & Top

Transfer mixture to prepared baking dish.
Sprinkle remaining 1 cup cheddar evenly over the top; dust lightly with paprika.

6. Bake to Perfection

Bake uncovered for 30–35 minutes until edges are bubbling and the top is golden brown.
Optional: broil 1–2 minutes for an extra-crispy top—watch closely!

7. Rest & Serve

Let mac and cheese rest 5–10 minutes to set the custard before slicing.
Serve as a side or main with BBQ, fried chicken, or sautéed greens.

Notes

Avoid Grainy Sauce: Always shred cheese from a block; pre-shredded often contains anti-caking agents.
Make Ahead: Assemble and refrigerate for up to 24 hours; bake with 5–10 extra minutes. Freeze unbaked up to 3 months.
Pasta Swap: Cavatappi, shells, penne, or rotini work perfectly.
Flavor Boost: Add a little truffle oil, wild mushrooms, or a pinch of cayenne.

Nutritional Information*

*This is an estimate provided for informational purposes only. I’m a chef, not a dietitian!

Per Serving (1 of 8 servings): Approximately 450 calories | 26g fat | 36g carbohydrates | 17g protein

This is a rich, indulgent comfort food dish designed to be enjoyed as part of a balanced diet. It’s a fantastic source of calcium and protein from the dairy. To lighten it up slightly, you can use 2% milk and a reduced-fat cheese blend, though the texture and richness will be slightly different.

Allergy Info: This recipe contains dairy (milk, cheese, cream), gluten (pasta), and eggs.

Dig In and Enjoy!

And there you have it, my friends! My heart, soul, and a whole lot of cheese poured into this ultimate Southern-Style Mac and Cheese recipe. This is more than just food; it’s a feeling. It’s the taste of celebration, of community, and of coming together around a table to share something made with love.

I hope this recipe becomes a staple in your home, creating its own stories and memories for you and your loved ones. If you make it (and I really hope you do!), tag me on social @Feastical with your photos. There’s nothing I love more than seeing your culinary creations!

Now, if you’ll excuse me, I have a date with a baking dish and a very large fork. Until next time, keep cooking with joy!

Beau

September 16, 2025 | BeauCollier

Christmas Rice Krispy Trees

Your New Favorite Holiday Tradition: Christmas Rice Krispy Trees!

Hey friends, Beau here from Feastical! Can you smell that? That’s the smell of melted marshmallows, a hint of butter, and pure, unadulterated holiday joy wafting from my kitchen. I’m absolutely buzzing to share this recipe with you today because it’s one of those magical ones that checks every single box on the holiday baking list. It’s incredibly easy (we’re talking no-bake, one-pot easy), it’s a total crowd-pleaser for both kids and adults, and it’s just so darn CUTE.

We’re making Christmas Rice Krispy Trees! These aren’t your average, everyday rice crispy treats. Oh no. We’re transforming that classic, chewy, nostalgic treat into adorable little evergreen trees, decked out with colorful candy ornaments and topped with a shining star. Imagine a platter of these cheerful green trees at your holiday party, cookie exchange, or just sitting on the counter for a sweet little pick-me-up. They bring a smile to your face before you even take a bite.

The best part? You don’t need to be a pastry chef or have a pantry full of obscure ingredients. This is about having fun, getting a little messy, and creating something delicious that brings people together. So, grab your biggest pot, round up your favorite little helpers (if you have them!), and let’s make some edible holiday magic together.

A Sticky, Sweet, and Unforgettable Memory

This recipe always takes me right back to my grandma’s kitchen, circa 1996. The year my younger cousin, Leo, decided he was a “professional dessert decorator” at the ripe old age of five. We were making a batch of these very trees, and I was meticulously placing red hots in neat little rows. Leo, however, had a more… abstract vision.

While my back was turned, he grabbed a full fistful of rainbow sprinkles and, with the dramatic flair of a budding artist, launched them into the air above our freshly formed trees. It looked less like a forest and more like a festive sprinkle bomb had gone off. There were sprinkles *everywhere*—in the trees, on the floor, even stuck to the cat who had wandered in to investigate. Grandma just laughed, wiped a sprinkle off her nose, and declared them the “most joyful trees she’d ever seen.” We still talk about “Leo’s Blizzard” every Christmas. The moral of the story? Don’t stress about perfection. The best kitchen memories often come from the happy little accidents and the messes made along the way.

Gathering Your Evergreen Forest Ingredients

Here’s everything you need to create your own edible forest. The beauty of this list is its simplicity! I’ve included my best chef-y tips and substitutions to make sure you can make this work with whatever you have on hand.

3 tbsp unsalted butter: This is the rich, flavorful base that gives our treats that incredible, melt-in-your-mouth quality. Using unsalted lets you control the salt level. Chef’s Tip: For a dairy-free version, a great plant-based butter works perfectly here!
1 (10 oz) bag mini marshmallows (~6 cups): Mini marshmallows melt faster and more evenly than large ones, which is key for a smooth, lump-free “dough.” Substitution Tip: You can use large marshmallows in a pinch—just give them a little more time to melt down.
Green food coloring: Gel food coloring is my absolute top recommendation! It gives you a vibrant, forest-green color without thinning out your marshmallow mixture like liquid coloring can. Add it drop by drop until you hit that perfect evergreen hue.
6 cups Rice Krispies cereal: The iconic crispy star of the show! Make sure your cereal is fresh for the best snap, crackle, and pop. Chef’s Insight: Feel free to experiment with other crispy rice cereals—many store brands are fantastic.
Assorted mini candies, sprinkles, or M&Ms (for ornaments): This is where your personality shines! Red hots, mini M&Ms, round sprinkles, even tiny silver dragées all make fantastic little tree ornaments. Raid your baking cupboard and have fun with it.
Chocolate chips or candy melts (for decorating/drizzling): A little drizzle of white or dark chocolate looks like snow or icy details! Melting wafers are easiest, but chocolate chips thinned with a tiny bit of coconut oil work great too.
Star-shaped candies or yellow M&Ms (for toppers): The crowning glory! Those classic yellow star sprinkles are perfect. If you can’t find them, a yellow M&M or even a dab of yellow frosting with a star tip works beautifully.
Optional: pretzel sticks for “trunks”: This is my favorite pro-move. Pushing a small piece of pretzel stick into the base gives your tree a trunk and makes it so much easier for little hands to hold without getting sticky!

Crafting Your Christmas Forest: A Step-by-Step Guide

Alright, team, let’s get building! This process is simple, but a few key tips will ensure your trees are the talk of the North Pole. Read through once before you start!

Melt the Butter: Grab your largest, heaviest-bottomed pot or Dutch oven and place it over medium-low heat. Add your butter and let it melt completely, swirling the pan occasionally. We’re using low heat for a reason—we want to gently melt the marshmallows, not caramelize or burn them. Chef’s Hack: Lightly grease the spatula you’ll be using with butter or cooking spray. Trust me, this is a game-changer for preventing marshmallow glue from taking over your utensil.
Melt the Marshmallows: Once the butter is foamy and melted, dump in the entire bag of mini marshmallows. Now, the most important step: STIR CONSTANTLY. Use a silicone spatula or wooden spoon and keep those marshmallows moving. They’ll first puff up, then slowly collapse into a smooth, glorious, white lava. Once they’re completely melted and no lumps remain, take the pot off the heat. This whole process should only take about 5-7 minutes.
Color Your “Dough”: Now for the fun part! Add your green food coloring. If you’re using gel, start with 3-4 drops, stir it in, and assess the color. You can always add more, but you can’t take it away! We’re going for a deep, festive green. Remember, the color will lighten slightly once we add the cereal, so go a shade darker than you think you need.
Fold in the Cereal: Immediately pour all 6 cups of Rice Krispies cereal into the marshmallow goo. Here’s my technique: gently fold the cereal in from the bottom of the pot upwards, trying to coat every single piece without aggressively crushing them. We want to maintain that light, crispy texture. Keep folding until no dry pockets of cereal remain.
Cool Slightly & Shape: Dump the mixture out onto a large sheet of parchment paper. Let it sit for just 2-3 minutes. You want it to be cool enough to handle but still warm and pliable. This is the perfect time to lightly grease your hands with butter or cooking spray. Pinch off a handful of the mixture and gently press and shape it into a cone form, wider at the bottom and tapering to a point at the top. Pro-Shaping Hack: For super uniform trees, pack the mixture into a lightly greased measuring cup (a 1/2 or 1/3 cup works well), then turn it out onto the parchment and gently pinch the top to a point.
Decorate Immediately: While the trees are still slightly warm and sticky, press your candy “ornaments” into the sides. This is the time to get creative! Add a drizzle of melted chocolate for a snowy effect. If you’re using a pretzel trunk, poke it into the base now. Finally, press your star candy firmly onto the very top.
Let Them Set: Allow your beautifully decorated trees to set completely on the parchment paper for at least 30 minutes. This lets the marshmallow re-solidify, making them easy to handle and package. Try to resist eating one right away—I know, it’s hard!

How to Serve Your edible Masterpiece

Presentation is part of the fun! You’ve made these adorable little trees, now let’s show them off.

For a simple, rustic look, arrange them on a wooden cutting board or a simple white platter. For a full-on winter wonderland scene, dust the platter with a light shower of powdered sugar “snow” before placing the trees. You can even add a few plastic reindeer or a little Santa figurine next to the plate for an extra dose of holiday cheer.

These also make incredible edible gifts! Let them set completely, then place each tree in a clear cellophane bag tied with a festive ribbon. Stack a few in a holiday tin separated by layers of parchment paper. They’re a guaranteed hit at school parties, neighbor gifts, or as a sweet treat for your mail carrier or garbage collection crew.

Branch Out: Fun Flavor Twists & Variations

Once you’ve mastered the classic, the forest is your oyster! Here are a few ways to mix things up:

Peppermint Forest: Add 1/2 teaspoon of peppermint extract to the marshmallow mixture along with the food coloring. Decorate with crushed candy canes and a white chocolate drizzle for a cool, refreshing twist.
Chocolate Tree Trunks: Replace 1 cup of the Rice Krispies cereal with 1 cup of Cocoa Krispies. You’ll get a marbled green-and-brown effect that looks just like a tree bark texture!
“Snow-Covered” Pines: Skip the green food coloring altogether! Keep the mixture white and roll the shaped cones in sweetened shredded coconut or white sprinkles for a frosty, snow-laden evergreen look.
Nutty Evergreens: For a little crunch and grown-up flavor, fold in 1/2 cup of finely chopped pistachios or almonds into the cereal mixture. The salty-nutty flavor pairs amazingly with the sweet marshmallow.
Gluten-Free & Vegan Friendly: Easily done! Use a certified gluten-free crispy rice cereal. Use vegan butter and ensure your marshmallows are vegan (Dandies or Trader Joe’s brands are great). All the decorating candies can be swapped for vegan-friendly options too.

Beau’s Chef Notes: Lessons from a Sticky Kitchen

This recipe has evolved in my kitchen from a simple, flat square cut into triangles into these 3D cones. The pretzel stick trunk was a total happy accident—I was eating a pretzel while baking one day and it just clicked! It solved the “sticky fingers” problem and added a cute, salty crunch that balances the sweetness perfectly.

A funny note: I highly recommend designating a “sprinkle cleanup crew” if you have kids or pets. I’ve learned the hard way that those tiny colorful dots have a mysterious ability to migrate to every room in the house. I’m still finding red sanding sugar from 2018 behind my microwave. And you know what? I wouldn’t have it any other other way. Those little messes are the glitter of a life well-lived and a kitchen well-loved.

Your Questions, Answered!

Q: My mixture is too sticky to shape! What did I do wrong?
A: This usually means the mixture is still too warm. Let it rest on the parchment for another 2-3 minutes. Also, greasing your hands thoroughly is non-negotiable! A little butter or cooking spray on your palms makes the world of difference.

Q: Why are my trees turning out hard and crunchy instead of soft and chewy?
A: You likely overheated the marshmallows. Cooking them over too high a heat can make them set very hard. Always use medium-low heat and take the pot off the stove the moment the marshmallows are melted. Also, using stale cereal can lead to a less-chewy texture.

Q: Can I make these ahead of time?
A: Absolutely! These are a fantastic make-ahead treat. Once set, store them in a single layer in an airtight container at room temperature for up to 3 days. For longer storage, they freeze beautifully for up to a month. Just thaw at room temperature for an hour before serving.

Q: My green color isn’t vibrant enough. How can I fix it?
A: Gel food coloring is your best friend for vibrant colors. If you only have liquid, you’ll need to use quite a bit more, but be aware it might make the mixture a tad stickier. You can always knead in a little extra color with greased hands after the mixture is out of the pot.

Christmas Rice Krispy Trees

Author: BeauCollier

Print Recipe

Description

Hey friends! These festive Rice Krispy Trees are chewy, colorful, and oh-so-fun to make. No-bake, one-pot, and totally customizable, they’re perfect for holiday parties, school treats, or just a cozy kitchen activity with kids. Think of crunchy Rice Krispies coated in marshmallow, dyed vibrant green, and decorated like little edible Christmas trees—complete with candy ornaments, chocolate drizzle, and a star on top!

Ingredients

Scale

3 tbsp unsalted butter (or plant-based for dairy-free)
1 (10 oz) bag mini marshmallows (~6 cups)
Green gel food coloring
6 cups Rice Krispies cereal
Assorted mini candies or sprinkles (for ornaments)
Chocolate chips or candy melts (for drizzle)
Star-shaped candies or yellow M&Ms (for toppers)
Optional: pretzel sticks for tree trunks

Instructions

1. Melt the Butter & Marshmallows

In a large pot over medium-low heat, melt the butter.
Add marshmallows, stirring constantly until fully melted and smooth.

2. Color the Mixture

Stir in green gel food coloring until you reach a vibrant evergreen hue.

3. Fold in Cereal

Gently fold in Rice Krispies until evenly coated.

4. Shape the Trees

Let mixture cool 2–3 minutes. Grease hands lightly with butter.
Pinch portions and shape into cones (wider at the bottom, tapering to a point).
Optional: insert pretzel stick for a trunk.

5. Decorate

Press candies into the sides as ornaments.
Drizzle with melted chocolate for a snowy effect.
Top with star candies.

6. Let Set

Allow trees to set on parchment for at least 30 minutes before serving.

Notes

Peppermint Twist: Add ½ tsp peppermint extract and top with crushed candy canes.
Chocolate Trunks: Mix in Cocoa Krispies for a bark effect.
Snowy Trees: Skip the green coloring and roll in shredded coconut.
Nutty Add-In: Fold in ½ cup chopped nuts for extra crunch.
Vegan/Gluten-Free: Use vegan butter, vegan marshmallows, and certified gluten-free cereal.

Nutrition

Calories: 150 Cal Per Tree
Fat: 4g
Saturated Fat: 2.5g

Nutritional Information (Per Tree, based on 12 trees)

Let’s be real, these are a holiday treat, meant to be enjoyed for their joy and flavor! But it’s always good to know what you’re enjoying.

Allergy Info: This recipe contains dairy (from butter). To make it gluten-free, ensure your crispy rice cereal and pretzels are certified gluten-free. Always check marshmallow labels for potential allergens.

Final Thoughts: Share the Holiday Spirit

Well, friends, there you have it—your guide to creating the most whimsical, delicious, and fun holiday treat around. These Christmas Rice Krispy Trees are more than just a dessert; they’re an activity, a memory-maker, and a guaranteed spirit-lifter.

I hope you have as much fun making these as I do. I’d love to see your creations! Tag me @Feastical on Instagram or Facebook with your photos. Show me your forests, your decorating styles, and your happy little kitchen helpers. You’re not just making treats; you’re building traditions.

From my kitchen to yours, happy holidays and happy baking! Until next time, keep your spatula close and your marshmallows melting.

September 16, 2025 | BeauCollier

Cranberry Apple Mocktail

Bubbly, Bright, and Bursting with Flavor: Your New Favorite Fall Sip

Hey friends, Beau here! Can you feel it? That crisp, cool snap in the air, the leaves starting to put on their fiery show, and that undeniable urge to cozy up with something delicious. Fall is whispering its hello, and I don’t know about you, but my first thought is always… what are we drinking?

Now, I’m a firm believer that the best sips of the season shouldn’t be reserved for any one type of celebration—or any one type of drinker. Whether you’re hosting a big holiday bash, having a quiet movie night, expecting a little one, or just taking a break from the booze, you deserve a beverage that feels special. A drink that’s as beautiful to look at as it is delicious to drink. That’s where this superstar comes in.

I’m talking about my Cranberry Apple Mocktail. This isn’t just juice poured into a fancy glass, my friends. This is a thoughtfully crafted, non-alcoholic cocktail that brings together the tart zing of cranberry, the sweet, crisp comfort of apple, and a fizzy, festive sparkle that feels like a celebration in a glass. It’s incredibly easy to whip up, meaning you can spend less time fussing in the kitchen and more time laughing with your people. So, let’s shake off the stress, grab a pitcher, and make something that truly tastes like a fall hug.

A Toast to Cozy Evenings & New Traditions

This recipe brings me right back to my first autumn in this house. We had just moved in, boxes were still stacked to the ceiling, and the only thing unpacked in the kitchen was the coffee maker and one singular saucepan. My best friend Mara came over, not to help unpack (smart woman), but to just be there. We were both exhausted, a little overwhelmed by adulting, and craving a sense of comfort.

I rummaged through a box labeled “Pantry – Misc.” and found a bottle of cranberry juice, a carton of apple cider, and a lone lime rolling around. I had some sparkling water in the fridge. It was a “spare parts” situation, but sometimes the best creations are born from necessity, right? I threw it all together in a couple of mismatched mugs because the glasses were who-knows-where. We clinked our mugs right there on the floor, surrounded by cardboard, and took a sip. And you know what? It was perfect. It was refreshing, it felt festive, and it instantly shifted the mood from chaotic to cozy. That simple drink on the floor became our little tradition. Now, every time I make this mocktail, it tastes like friendship and the happy chaos of building a home.

Gathering Your Mocktail Magic

The beauty of this recipe is in its simplicity and flexibility. You likely have most of this in your kitchen right now! Here’s what you’ll need to serve four lucky people.

2 cups 100% Cranberry Juice: This is your flavor powerhouse! I prefer unsweetened for a beautifully tart base, but if you have a sweeter tooth, cranberry cocktail juice works wonderfully. Chef’s Insight: The tartness is what makes this drink so refreshing and not cloyingly sweet. It’s the perfect counterpoint to the apple.
1 cup Apple Cider (or Apple Juice): Here’s where the cozy, autumnal sweetness comes from. Apple cider will give you a richer, spicier, more complex flavor (especially if it’s fresh from the orchard!). Apple juice is a fantastic, always-available substitute that keeps things bright and crisp. You truly can’t go wrong.
1 tbsp Fresh Lime (or Lemon) Juice: Don’t you dare skip this! That squeeze of fresh citrus is the “secret weapon” that makes all the other flavors pop. It brightens everything up and adds a necessary layer of acidity. Bottled juice just doesn’t have the same vibrant magic.
1½ cups Sparkling Water or Club Soda (chilled!): This is your fun, fizzy finish. I love a plain sparkling water to let the fruit flavors shine, but a ginger beer or lemon-lime soda would add a delicious kick of extra flavor (just know it will make the mocktail sweeter). Pro Tip: Always chill your bubbly before adding it to keep the drink cold and maximize fizz.
Ice Cubes: The foundation of any good cold drink. Use filtered water for the clearest, cleanest-tasting ice!
For Garnish: Apple Slices, Fresh Cranberries, and Mint Sprigs: This isn’t just for looks, folks! The garnishes add a wonderful aromatic element. When your nose hits that mint and fresh apple as you take a sip, it elevates the entire experience. Plus, it’s just so pretty!

Building Your Brilliant Mocktail

Ready to play bartender? This comes together in about five minutes flat. I’ll walk you through each step with a few of my favorite kitchen hacks to make it even easier.

Step 1: The Base Mix
Grab a nice pitcher—something you’d be happy to bring to the table. Pour in your 2 cups of cranberry juice, 1 cup of apple cider, and that all-important tablespoon of fresh lime juice. Now, take a spoon and give it a really good stir. You’re not just mixing; you’re melding those flavors together into one harmonious syrup. Give it a tiny taste. Amazing, right? Chef’s Hack: You can make this base mix up to a day ahead and keep it covered in the fridge. Talk about getting a head start on your party!

Step 2: The Glassware Prep
Now, let’s talk glasses. Highball glasses, mason jars, fancy coupes—whatever makes you happy! For each glass, drop in a handful of ice cubes. Then, get creative with your garnish. I like to slide a thin apple slice onto the rim of the glass and drop a few fresh cranberries right into the ice. They look like little ruby jewels! Finally, gently clap a sprig of mint between your hands to release its incredible aroma and place it gently on top. Pro Tip: If you’re prepping for a crowd, you can do this step for all the glasses ahead of time and keep them on a tray in the fridge.

Step 3: The Pour
Time to assemble! Take your pitcher of beautiful red base mix and carefully pour it over the ice in each prepared glass. Fill it up until the glass is about ¾ of the way full. Leave that top quarter empty—that’s prime real estate for our fizz!

Step 4: The Fizzy Finale
Here’s the most important step for maximum bubble enjoyment: add the sparkle last, and just before serving. Grab your chilled sparkling water and slowly top off each glass. You’ll see those gorgeous bubbles rush to the top, mixing everything together in a effervescent dance. Give it one very gentle stir with a long spoon or a cocktail stirrer to combine, and you are done! Serving immediately ensures every sip is perfectly crisp and carbonated.

How to Serve This Stunner

You’ve made a masterpiece—now let’s show it off! Presentation is part of the fun. I love setting out a big pitcher of the base mix (without the bubbles) on a rustic wooden board or a nice tray. Place the chilled sparkling water, extra garnishes (like a bowl of cranberries and a few extra lime wedges), and the empty glasses around it. This lets your guests build their own mocktail, which is always a hit and feels incredibly interactive.

If you’re serving it at a dinner party, pre-making them in individual glasses is the way to go. Line them up on a serving tray—the uniformity is so visually satisfying. For a cozy night for two, why not skip the glasses altogether? Make a big batch directly in a beautiful carafe, give it a gentle stir, and pour it right at the table. It feels intimate and special.

And don’t forget the snacks! This mocktail pairs beautifully with a sharp cheese board (a nice aged cheddar is fantastic), some spiced nuts, or even a savory appetizer like mini quiches. The tartness of the drink cuts through rich flavors beautifully.

Make It Your Own: Delicious Twists & Swaps

The fun doesn’t stop here. This recipe is a fantastic canvas for your own creativity. Here are a few of my favorite ways to mix it up:

The “Spiced Cider” Twist: Warm ½ cup of the apple cider with a cinnamon stick, a few whole cloves, and a star anise pod. Let it steep and cool completely, then strain out the spices. Use this spiced cider in place of the regular cider for a deeply aromatic, cozy fall flavor.
Ginger Zing: Swap the sparkling water for ginger beer! This adds a wonderful spicy kick that plays so well with the apple and cranberry. It’s a bolder, more dynamic version of the drink.
Herbal Elegance: Muddle a few sprigs of fresh thyme or rosemary in the bottom of your pitcher before adding the base mix. The herbal notes are unexpectedly delicious and make the mocktail taste incredibly sophisticated.
Pomegranate Power: Replace half of the cranberry juice with pomegranate juice. You’ll get an even deeper red color and a complex, antioxidant-rich flavor boost.
Frozen Fun (For Kids & Kids-at-Heart): Skip the sparking water and pour the base mix into popsicle molds. Freeze for a few hours for the most delicious, fruity ice pops!

Beau’s Chef Notes & Kitchen Stories

This recipe has evolved so much from that first mug-on-the-floor version. I’ve served it at Thanksgiving to relatives who don’t drink, and they were thrilled to have something special. I’ve made big batches for baby showers, and it’s always the first thing to disappear. My favorite recent evolution? Turning it into a slushy! I’ll blend the base mix with a ton of ice until it’s a smooth, frozen delight, then pour it into a glass and top with just a splash of soda. It’s like a fall-themed granita and it is absolutely irresistible.

A funny story: I once accidentally used lemon-lime soda instead of club soda for a whole party batch. I was mortified for a second, thinking I’d made it too sweet. But you know what? People raved about it! It just goes to show that there are very few “mistakes” in the kitchen—just happy accidents and new recipe variations.

Your Questions, Answered!

Q: Can I make a big batch of this for a party ahead of time?

A: Absolutely! My best tip is to mix the cranberry juice, apple cider, and lime juice together in a pitcher and keep it refrigerated for up to 24 hours. Do NOT add the sparkling water until you are literally about to serve. Keep the sparkling water chilled separately and top off each glass (or the whole pitcher) at the last second to preserve the bubbles.

Q: My mocktail isn’t very sweet. Did I do something wrong?

A: Not at all! If you used unsweetened cranberry juice, the drink is designed to be tart and refreshing. If you prefer a sweeter sip, you have options: 1) Use cranberry cocktail juice instead, 2) Add a tablespoon of maple syrup, agave, or simple syrup to the base mix and stir until dissolved, or 3) Top with lemon-lime soda instead of plain sparkling water.

Q: I can’t find fresh cranberries for garnish. What can I use instead?

A: No problem! Frozen cranberries work beautifully and actually look gorgeous as they frost up in the glass. You could also use a twist of orange or lemon peel, a cinnamon stick, or even a few pomegranate arils for a different kind of red pop.

Q: Is there a way to make this a warm drink?

A: Yes, and it’s lovely! Gently heat the cranberry juice, apple cider, and a cinnamon stick in a saucepan until it’s steaming but not boiling. Remove from heat, stir in the lime juice, and pour into mugs. Skip the sparkling water. It’s like a cozy, non-alcoholic wassail!

Cranberry Apple Mocktail

Author: BeauCollier

Print Recipe

Description

Hey friends! Fall is here—the air is crisp, the leaves are turning, and it’s the perfect time to cozy up with a delicious drink. This Cranberry Apple Mocktail is tart, sweet, and sparkling, making it a festive, non-alcoholic treat for any occasion. It’s easy to make, looks gorgeous in a glass, and tastes like autumn in every sip!

Ingredients

Scale

2 cups 100% cranberry juice (unsweetened or cocktail)
1 cup apple cider or apple juice
1 tbsp fresh lime or lemon juice
1½ cups sparkling water or club soda, chilled
Ice cubes (filtered water for the best clarity)
Garnish: Apple slices, fresh cranberries, mint sprigs

Instructions

1. Make the Base

In a pitcher, combine cranberry juice, apple cider, and lime juice.
Stir well to mix the flavors. Taste and adjust sweetness if desired.

Tip: Prepare this base up to a day in advance and refrigerate.

2. Prepare Glasses

Add ice cubes to each glass.
Garnish with apple slices, cranberries, and a mint sprig.

Tip: For a crowd, pre-garnish all glasses and keep them in the fridge until serving.

3. Assemble the Mocktail

Pour the base mix into each glass, filling about ¾ full.
Slowly top with sparkling water to maintain the fizz.
Stir gently once to combine.

4. Serve

Present a pitcher of the base mix with extra sparkling water and garnishes so guests can customize their drinks.

Notes

Spiced Cider: Heat ½ cup apple cider with cinnamon, cloves, and star anise. Cool and use in place of cider.
Ginger Kick: Use ginger beer instead of sparkling water for a spicy twist.
Herbal Notes: Muddle fresh thyme or rosemary into the pitcher for a sophisticated flavor.
Pomegranate Swap: Replace half the cranberry juice with pomegranate juice for deeper color and flavor.
Frozen Fun: Pour the base mix into popsicle molds for fruity ice pops!

Quick Nutritional Note

While I’m all about flavor first, I know many of you are mindful of what you’re sipping on! This mocktail is a wonderfully light and refreshing choice. Based on using unsweetened cranberry juice and apple cider (without added sugar), each serving comes in at around 80 calories, with virtually no fat or protein. The carbs come naturally from the fruit juices. It’s naturally vegan, gluten-free, and of course, alcohol-free, making it a fantastic option for almost everyone at your table. As always, specific numbers can vary based on the exact brands and ingredients you use, but it’s a guilt-free pleasure you can feel great about serving.

Final Thoughts

Well, there you have it, friends. My all-time favorite fall sip that’s more than just a drink—it’s a mood. It’s about inclusivity, celebration, and finding joy in the simple act of making something delicious for yourself and your people. It proves that you don’t need complicated techniques or a dozen obscure ingredients to create something memorable.

So, I hope you’ll give this Cranberry Apple Mocktail a try. Whip it up for your next gathering, for a quiet Friday night, or just because you deserve a little something special. I’d love to hear how it turns out! Tag me on Instagram @feastical with your creations—I always love seeing your kitchen adventures.

Until next time, keep your kitchen messy and your heart full.

– Beau