How To Make Eggnog Flan

Visit the printable recipe card below for full directions.

Melt the sugar slowly for the caramel. The caramel sauce can take 10 to 15 minutes to melt and turn to a rich, deep caramel color. Stir constantly with a heat-safe spatula and don’t walk away as it can burn quickly at the end.

If you burn your caramel sauce, start over! You will be able to see and smell if you burnt it. Even lightly burned caramel sauce will make for a bitter flan.

Work fast when pouring the caramel. As soon as the caramel reaches a deep amber color, pour it into your baking pan and tilt the pan immediately to coat the bottom before it hardens. It may crack as it cools – this is normal and totally fine!

Let the caramel cool completely before adding custard. If you pour the custard over hot caramel, it can cause bubbling or separation.

Always use a water bath. Place your flan pan in a larger baking dish and pour hot water halfway up the sides. This gentle cooking method prevents the custard from curdling or cracking.

Cover the flan while it bakes. Loosely cover the pan with foil to prevent the top from browning too much and to keep the custard from drying out.

Check for doneness by jiggle, not a toothpick. When you shake the flan, the center should slightly jiggle, but the edges should be set. It will continue to set while cooling and chilling.

Chill for at least 4 hours, but overnight is best. The longer the flan is refrigerating in the pan, the more the sauce will melt and make the caramel sauce.

Be careful when flipping. Make sure to use a larger plate that’s wider than your baking dish to catch all the caramel sauce… It’s liquid gold and you don’t want to lose a drop!

Variations to Try

• Mini Eggnog Flans: Pour the custard into small ramekins for individual servings, perfect for parties.
• Coquito Flan: Swap the eggnog for Puerto Rican coquito for a coconut twist!
• Coffee Eggnog Flan: Add a tablespoon of instant espresso powder to the custard for a subtle coffee flavor.
• Chai Eggnog Flan: Add chai spices like cardamom, cinnamon, cloves, and a pinch of black tea for a warm and spicy twist.

This Cinnamon Roll Casserole is an easy shortcut to breakfast bliss. Pieces of store‑bought cinnamon roll dough are soaked in a creamy custard and then baked into a warm, sticky, gooey casserole. Drizzled with the sweet icing, the end result is absolutely drool-worthy!

It’s budget-friendly, kid-friendly, and perfect for mornings when you want something special but don’t feel like fussing. You can have it prepped and oven-ready in about 15 minutes. Or prep it the night before to make your holiday morning even easier.

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Canned Cinnamon Rolls: The 5-count Grands version will give you a fluffier, more bakery-style texture, while regular 8-count rolls will bake up a little denser.
• Butter: You can replace the melted butter with nonstick cooking spray or coconut oil. You really just want something to help prevent the cinnamon roll casserole from sticking to the pan.
• Whole Milk: Milk adds moisture and helps create a rich, custardy texture when mixed with the eggs. Whole milk or evaporated milk creates the best results, but 2% works in a pinch.
• Eggs: Eggs bind everything together and create the custard texture that sets the casserole. They’re essential for holding it all together without it drying out!
• Cinnamon: Don’t skip it! Even though the rolls are already spiced, the extra cinnamon makes a big difference.

How To Make Cinnamon Roll Casserole

Visit the printable recipe card below for full directions.

Use melted butter to prevent sticking. You can use non-stick spray instead, but I prefer melted butter as it adds flavor.

Cut the cinnamon rolls into 1-inch small pieces. You can do this with a sharp knife or kitchen shears. The goal is to have them all roughly the same size so they fit well on a fork and also bake evenly.

Pour the custard evenly over the rolls. To avoid dry spots, pour slowly and evenly across the entire pan so every cinnamon roll piece gets coated.

Bake until golden and set. Check the center for doneness, it shouldn’t jiggle when gently shaken. If the top browns before the center is set, cover loosely with foil and continue baking.

Don’t forget to save the icing. Set the icing packets aside before baking. Then drizzle them over the warm casserole right after it comes out of the oven for the perfect finish.

Variations To Try

This Cinnamon Roll Casserole recipe is easy to customize! Add a handful of chopped nuts like pecans or walnuts for a nice crunch, or toss in some raisins or dried cranberries for a more classic holiday vibe.

You can also mix in a can of apple pie filling or cherry pie filling for a fruity twist. If you’re craving something sweeter, adding a handful of chocolate chips is always a hit with the kids.

Feeling fancy? Swap the regular icing for a tangy cream cheese frosting. And if you love citrus, a little orange zest mixed into the custard or icing adds a bright, fresh flavor.

More Easy Breakfast Recipes To Try

• Cinnamon Roll Waffles – So quick, easy, and fun for kids to help make.
• Sausage Breakfast Casserole – This savory casserole is always a hit.
• Almond Pastry – Buttery, flaky, and melt-in-your-mouth delicious!
• Biscuits and Gravy Casserole – It’s as hearty as it is comforting.
• Cinnamon Sugar Donut Holes – So simple to make in just 20-minutes.
• Fluffy Pancakes – Made quick and easy with classic pantry staples.
• French Toast Muffins – With a crispy outside and soft, tender inside!

Most Crockpot Chicken and Gravy recipes use canned condensed soup – but not this one! This recipe was shared with me from my friend Kerri and has been a family favorite since the first time we tried it.

With less than 10 minutes of prep, you’ll have fork-tender chicken in a savory and creamy gravy made from dry milk powder, cornstarch, and simple seasonings. It’s the perfect dump-and-go dinner for busy weeknights.

Test Kitchen Approved

“This is the juiciest, great tasting Chicken and Gravy I’ve ever had. Such an easy set it and forget it recipe that you can use as is or make for the base for so many other chicken recipes. I love making rice bowls with veggies and this will be awesome to add to the top.” — Simone, skilled home cook and bread maker.

Learn more about our Test Kitchen ➔

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Chicken: Feel free to use chicken breasts or chicken thighs, but make sure they are skinless. You can also use frozen chicken breasts, just add an extra 30 minutes to the cook time.
• Chicken Bouillon: I recommend using instant chicken bouillon as is dissolves easily in cold water. You can use 4 bouillon cubes instead, but you will need to heat up 1 cup of water to dissolve them in. If you happen to have Better Than Bouillon, it adds even more depth of flavor to the gravy.
• Whole Milk Powder: I know – what is this? I promise it’s sold commonly in the grocery store, you just have to look for it. It’s usually found near the canned milks. Milk powder is a dried milk (with the liquid removed) that makes the perfect creamy gravy in place of canned condensed soup. It’s inexpensive and one container will last you for a long time! Use whole milk powder – not skim – for the creamiest gravy.

Tips For Making Crockpot Chicken and Gravy

Visit the printable recipe card below for full directions.

Be mindful when adding salt. Between the gravy packets and bouillon, it’s easy for things to get too salty. That’s why I always recommend using low-sodium gravy packets and waiting to add extra salt until after it’s cooked and you can taste it.

Don’t skip the garlic powder, onion powder, and dried herbs. They give the gravy layers of flavor and make it taste homemade.

If your chicken breasts are large, cut them in half for more even cooking. That way the flavors and seasonings can get deep into the meat.

Slowly whisk the water into the dry ingredients. It’s really important to whisk the dry ingredients with just a bit of the water first to form a paste. Then slowly add the rest of the water, while whisking continuously. This creates a perfectly smooth and creamy gravy without lumps.

Don’t worry if your gravy looks thin when it first finishes. Once you shred the chicken and stir it all together, it thickens up beautifully.

Want extra gravy? Double the sauce! You can always make double the sauce if you want extra gravy, perfect for drizzling over your sides or soaking up with bread.

This easy Apple Crisp recipe is a longtime favorite in our house. It’s one of those desserts that reminds me of fall, but truthfully, we make it all year long!

I love how it takes such simple ingredients – apples, oats, sugar, and butter – and turns them into something so cozy and delicious. The spiced apples bake into a bubbling, sweet filling and the cinnamon-brown sugar oat topping gives it just the right crunch.

We like to serve it warm with a big scoop of vanilla ice cream and a drizzle of salted caramel sauce on top. If you’ve never made Apple Crisp before, you’re in for a real treat!

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Apples: I like to use a mix of sweet and tart apples like Granny Smith and Honeycrisp or Fuji for the best flavor.
• Sugar: I typically use granulated sugar in the apple filling and brown sugar in the oat topping. For a more caramel-like flavor, use all brown sugar.
• Cinnamon: If you prefer a heavier spiced flavor, feel free to use an equal amount of apple pie spice instead!
• Salted Butter: If using unsalted butter, just add a pinch more salt.
• Oats: Use old-fashioned, also sometimes called rolled oats, to give the topping its signature crisp texture. Don’t use quick oats as they’ll turn mushy.

How To Make Apple Crisp

I’ve made this easy Apple Crisp more times than I can count, and along the way I’ve picked up some useful tricks that I’ll share below. Scroll down to the printable recipe card for full instructions!

Peel the apples and slice them thinly so they cook evenly. If the slices are too thick, they won’t soften fully in the short baking time. You can leave the peels on if you prefer, but I like the texture better without.

Make sure your butter is softened to room temperature, but not melted. This helps it blend perfectly with the brown sugar and oats. To more quickly soften butter, grate it with a cheese grater!

Mix the oats in last! Stirring them in separately keeps them from getting too broken down and mushy. If your topping seems too dry, add just a touch more butter to pull it together.

Is your oat topping browning too fast? Lightly tent the top of your crisp with foil to prevent it from darkening more. You can do this at any point during the bake time!

Let the crisp rest for 10 minutes after baking. This gives the filling a chance to set up, making it easier to serve and keeping the topping from sliding off.

This sweet and spicy roasted acorn squash is anything but basic! I’ve made a lot of roasted squash recipes over the years, but this sweet and spicy version is hands-down my favorite.

That buttery glaze with cinnamon, smoked paprika, chili powder, and just the right amount of brown sugar, hits all the right notes. Especially once paired with fresh orange zest, crispy sage, and pumpkin and/or pomegranate seeds on top.

Slice, roast, season, and toss it into the oven – this squash is secretly easy to make in less than an hour. It’s the kind of side dish that gets more compliments than the main course!

Optional Toppings

The toppings truly take this squash to the next level! Toasted pumpkin seeds add crunch and a nutty flavor that balances the soft squash. However you can also use the fresh seeds from the acorn squash – just season and roast them for a zero-waste option. 

The pomegranate arils bring juicy pops of tartness that contrast the sweetness and spice. And if you have fresh sage, a quick toast brings out a rich, earthy flavor that’s the perfect finishing touch. The combo of the two makes the dish look stunning with a bright pop of red and green.

Each topping adds its own layer of texture and flavor, but you can mix and match based on what you have. You can also add crumbled goat cheese (or feta cheese) for a creamy addition.

How To Bake Acorn Squash

If you’ve never had roasted acorn squash with a sweet and spicy twist, get ready to be hooked. Below are a few tips, scroll down to the printable recipe card for full instructions!

No need to peel. The skin of acorn squash becomes soft and totally edible once roasted, so you don’t have to peel it. If you’re not a fan of the texture, you can always peel it after roasting.

Use a sharp and sturdy knife. Acorn squash has tough skin and deep ridges. A good cutting board with a towel underneath can help keep the squash stable as you cut it.

If your squash is really hard to cut, pop it in the microwave for 2 to 3 minutes. It softens just enough to make slicing safer and easier.

Key Ingredient Notes

Find the full printable recipe with specific measurements below.

• Vodka: I used Absolut, but any middle-of-the-road vodka will work. You could even try a flavored vodka – vanilla, whipped cream, or pumpkin spice if you can find it.
• RumChata: This adds the best creamy, warm spiced flavor. They do make a pumpkin spice version if you want to take it up a notch! You could also use Baileys or Kahlua.
• Espresso: You can also use cold brew or strongly brewed black coffee, but espresso is best for a stronger coffee flavor.
• Pumpkin Puree: Make sure you’re using pure pumpkin puree, NOT pumpkin pie filling. The can should list pumpkin as the only ingredient.
• Half & Half: You can swap this with whole milk or heavy cream, but be warned! Milk won’t be as creamy and heavy cream will make it VERY thick. I find that half & half is the perfect balance.
• Maple Syrup: This adds a little sweetness to help balance all of the bold flavors. Use more or less to taste. A good quality maple syrup is preferred for the best fall flavor, but you can use simple syrup.
• Pumpkin Pie Spice: Swap this with cinnamon if needed.

Tips For Making Chocolate S’mores Cookies

These smores cookies are all about that nostalgic campfire flavor, and a few small tips go a long way to making them truly special. Please scroll down to the printable recipe card for full instructions!

Don’t over mix the dough. Stop mixing as soon as everything comes together to keep the cookies soft and tender.

Use a mixture of small crumbs and chunkier bits of graham crackers. This will add both flavor and a great crunch to your cookies!

Don’t fully enclose the marshmallow in the dough. You want to mostly wrap the dough, but let a little marshmallow peek through. This gives you that gooey, toasted effect on top that’s totally irresistible. You can see a few of my cookies on the right side don’t show any marshmallow, those are the ones I wrapped the dough fully around the marshmallow.

These cookies spread when baked! The marshmallows will cause your cookies to spread a fair amount, so make sure you space your cookies at least 2 inches apart! I fit 6 cookies on a 9×13 inch baking sheet.

Press a few extra pieces of chocolate and graham cracker on top of each cookie for a bakery style finish. You can do this before or immediately after baking. I personally prefer to do this after they have baked so I can see exactly where the cookies need a little extra pizazz. Don’t worry, the cookies are warm enough to melt the chocolate and make them look like they baked that way!

Tips For Making Banana Split Dump Cake

Gather ’round for a slice of sunshine! This easy banana split cake is pretty much fail-proof. Still, here are just a few little tips and tricks to make sure you get the very best results every time. Visit the printable recipe card for the full directions!

Once you layer everything in the baking dish, do NOT stir it. To have the right texture, all the ingredients need to be in even layers. Trust the process!

Use a spoon to gently spread the dry cake mix on top. Then spread the butter slices evenly across the top of the cake mix so it bakes up golden and crispy in every bite.

Don’t worry if the cake jiggles a bit when you pull it from the oven. That’s normal and means the fruity base is still bubbling. Let it cool for about 15 minutes before serving so it can set up just enough without losing that warm, gooey goodness.

I love serving this cake warm with whipped cream and a scoop of vanilla ice cream. Then whatever toppings you’re feeling… We usually go for fresh sliced bananas and a drizzle of chocolate syrup.

If you’re feeding a crowd, set up a little “sundae bar” with toppings like caramel sauce, chopped nuts, maraschino cherries, and rainbow sprinkles—everyone can dress up their slice just how they like it.

Storing and Reheating

Have any leftovers? You’re in luck – this cake keeps and reheats like a dream!

Wait for your leftover cake to fully cool to room temperature prior to storing in an airtight container in the fridge. Properly stored, it’ll stay fresh for up to 3 days.

Reheat individual portions in the microwave for 30 seconds at a time until warmed all the way through.

More Easy Cake Mix Recipes

• This sweet and buttery strawberry dump cake recipe is made with a box of cake mix for a truly easy summer dessert.
• Sunny peach slices are baked with simple white cake mix in my peach dump cake recipe.
• This easy caramel apple dump cake recipe delivers gooey caramel goodness, spiced apples, and a crisp, buttery cake layer — all without any fuss.
• Nothing says fall better than this easy pumpkin dump cake recipe! It tastes like a warm pumpkin pie, but with a crunchy toffee and pecan topping.
• Easy black forest cake is made simple with instant pudding mix, cherry pie filling, and Cool Whip!

Key Ingredient Notes

Below you will find helpful notes and substitutions for a few key ingredients for this blackberry pie bar recipe. Visit the printable recipe card below for the full ingredient list and amounts.

• Blackberries: Both fresh or frozen blackberries will work for this dessert. If you do opt for frozen berries, let them thaw and drain off the excess juice beforehand.
• Lemon: Lemon zest brings a little something extra to the pie crust, while lemon juice brightens the berry filling. If you want to really taste the lemon flavor, double up on the lemon zest!
• Cornstarch: This is an important addition that helps to thicken up the blackberry filling a bit.
• Cinnamon: Including cinnamon in the pie crust gives it a nice hint of warmth and really compliments the berries! You could also add a pinch of nutmeg for even more warmth.

How to Make Blackberry Pie Bars

Like classic pie dough, this recipe begins with cold butter cut into squares. A food processor will have the dough ready in minutes! You can also make the dough by hand, even if it takes a little longer. Below is a quick step-by-step recipe overview, please scroll down to the printable recipe card for full instructions.

When adding the crumb topping, don’t press it down or compact the bars. You want to leave it loose for a nice texture once baked.

The tops of the bars will be a light golden color once done. Keep a close eye on them as they bake, you do not want to over bake them. You are looking for a light golden brown color. If your oven has hot spots, turning the bars halfway through baking can make them bake more evenly.

It’s best to allow the blackberry pie bars to cool completely before slicing and serving, as the filling will hold together when it’s cold. You can even place them in the fridge to help the cooling process along, if you’re in a hurry.

Frequently Asked Questions

Try These Berry Recipes Next

• There’s a reason my lime blueberry pound cake recipe is one of my most popular. It’s got a thick layer of cream cheese frosting that really sends it over the top!
• You can never go wrong with a mixed berry cobbler or strawberry dump cake. Both are the perfect summer treat when served warm with ice cream.
• This homemade strawberry cake with real strawberry buttercream frosting is a show stopper!
• Enjoy the best salty and sweet goodness with strawberry pretzel pie! The fluffy cheesecake filling ties it all together.
• Want to impress your overnight guests? Surprise them with berry stuffed french toast in the morning!