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!

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.

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!

What You Need To Know About These Chocolate Chip Walnut Cookies

• Perfect Texture: Chewy centers, crisp edges, and crunchy walnuts!
• Skill Level: Foolproof recipe, even if you’re new to baking.
• Double Chocolate: Loaded with both semi-sweet and white chocolate chips.
• No Chilling Required: Cookies are baked and ready in 30 minutes.
• Freezer-Friendly: Make dough ahead and freeze for fresh-baked cookies anytime!

Key Ingredient Notes

Most of these baking staples are already in my kitchen right now. No special trip to the store needed! Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Chocolate Chips: I use an even amount of both semi-sweet chocolate chips and white chocolate chips. They balance each other out perfectly, but feel free to use milk, dark, or whatever combo sounds best to you. You can also cut up chocolate bars into chunks for larger bites of chocolate!
• Walnuts: I like to use salted, roasted walnuts as they add the perfect amount of saltiness to the cookies to make the flavors pop. If you have regular walnuts, lightly toasting them before adding them to the batter will enhance their flavor.
• All Purpose Flour: Fluff the flour and then spoon it into the measuring cup, leveling it off with the back of a butter knife. If you dunk the cup into a packed bag of flour, you end up using too much flour, creating overly dense cookies.
• Butter: It needs to be room temperature, so be sure to leave it out on the counter for an hour or so prior to using.
• Sugars: You’ll need both white granulated sugar and brown sugar for this cookie recipe.
• Hot Water: It needs to be hot to help the baking soda dissolve.
• Baking Soda: Double check the label and make sure it’s not expired.

Make Ahead and Freezing Cookie Dough

I always make a double batch of this cookie dough. That way, I can enjoy some now and also save some for the future me who craves cookies at 9pm!

• Freeze Cookie Dough: Freeze unbaked dough balls on a sheet pan for 30 minutes. Transfer to an airtight, freezer safe container and freeze for up to 6 months.
• Bake Frozen Dough: When you’re ready to bake, place the frozen dough balls on prepared baking sheets. Bake as directed, but add about 2 extra minutes to the bake time.

What Makes This Chocolate French Silk Pie Recipe So Irresistible?

• Rich Chocolate Flavor: Made with real chocolate instead of cocoa powder, this pie has an intense, deep chocolate taste!
• Velvety Smooth Texture: The filling is whipped to perfection, creating an incredibly airy, silky, and mousse-like texture.
• No Raw Eggs: This recipe gently cooks the eggs, making it safe for everyone to enjoy.
• Perfect for Special Occasions: This elegant pie looks stunning on any dessert table and is always sure to impress!

For all my fellow chocolate lovers, I highly recommend you try… My best chocolate cake recipe, no-bake Reese’s peanut butter pie, and this easy homemade brownie recipe that’s better than a box-mix!

Key Ingredients

If you bake as much as I do, you might already have everything you need in your kitchen. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Semi-Sweet Chocolate: Avoid using chocolate chips as they contain emulsifiers that can make for a less smooth filling. I like the depth of flavor from bittersweet chocolate or baking chocolate, but you can use a 50/50 mixture of bitter sweet and milk for a sweeter pie. A good quality baking chocolate makes a difference, my favorite luxury brands are Valrhona, Callebaut, and Ghirardelli.
• Espresso Powder: The added espresso powder does wonders for enhancing the chocolate flavor in the pie. Unlike baked goods, you will be able to taste the slightest hint of coffee – so if this is not appealing to you, feel free to leave it out.
• Eggs: They need to be room temperature. And remember, we’re cooking them to 160°F, so you don’t have to worry about consuming them raw.
• Heavy Cream: This is essential for both the filling and the topping. Don’t swap it with any other dairy product or the texture will be off.
• Cream of Tartar: I use a small amount of cream of tartar in my whipped cream. That, plus the addition of powdered sugar helps to stabilize the whipped cream so it will stay fluffy for longer without weeping.

How to Make French Silk Pie

While this pie may be made from scratch, don’t worry – it’s still so easy! The crust is baked for a few minutes, but the filling itself is completely no-bake, making this a great make-ahead dessert recipe. Below is a quick recipe overview, but please scroll down to the recipe card for full instructions.

Prepare French Silk Pie in Advance

Once it is topped with the whipped cream, French silk pie is best served that same day, as the whipped cream will start to soften and weep quickly. However, you can prepare it up to two days in advance as long as you do not top it with the whipped cream!

• Make Ahead: Prepare the pie, filled with only the chocolate filling (with no whipped cream on top). Store the pie fully covered (I wrap mine tightly with plastic wrap) in the fridge up to 48 hours in advance.
• Ready To Serve: Beat the whipped cream fresh and spread it on top of the pie, within 2 hours of serving, for the best texture!

More Pie Recipes You’ll Love

• Retro vinegar pie has the best silky smooth custard.
• Reese’s peanut butter pie has thick, luscious layers of chocolate and peanut butter!
• Strawberry pretzel pie is equal parts salty and sweet.
• Dutch apple pie is topped with a sweet cinnamon crumb.

Key Ingredients

You likely already have everything you need in your pantry and fridge. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Flour: It’s best to fluff and then spoon the flour into the measuring cup. If you dunk the cup right into the bag, you end up packing it, which results in too much flour creating overly dense biscuits.
• Cheese: I like to use sharp cheddar cheese, but you can opt for milk or extra sharp. You can also swap out cheddar for gouda, pepper jack, or even a mix of mozzarella and parmesan for a unique twist.
• Sugar: While these are a savory biscuit, a little sugar will balance the flavors. If you don’t have sugar on hand, you can use honey instead!
• Milk: Whole milk is typically my go-to because it’s has a higher fat content and will make your biscuits more moist and tender. Feel free to use any milk you like best, you could even make these with half and half!
• Butter: You’ll need some for the biscuit dough AND for the topping to make these biscuits supremely buttery! I wrote the recipe to use unsalted butter, but if you only have salted butter, just cut back a little on the added salt.
• Garlic: We prefer to use garlic powder in the biscuits and in the butter topping so as not to overpower the cheddar flavor in these biscuits. However, for all my garlic lovers, you can absolutely use finely minced fresh garlic instead!

Chef’s Tips & Variations

• Use Freshly Grated Cheese: Pre-shredded cheese contains anti-caking agents that can affect the texture. Grate your own cheddar for the best melt and flavor.
• Stuff with Cheese: Place a small cube of cheese inside each biscuit before baking for a melty surprise in the middle. Be warned it may ooze out a little, but while they may not be as pretty the taste is worth it!
• Add Fresh Herbs: While I used dried parsley for ease, fresh parsley is great too! For more flavor options, try adding some diced fresh chives, thyme, or rosemary.
• Make Mini Biscuits: Use a medium sized cookie scoop to scoop two tablespoons of dough to portion out smaller biscuits, perfect as an appetizer or snack!
• Air Fryer: While I recommend using the oven as air fryers can vary and be unreliable for baked goods, you can air fry these cheddar biscuits. I recommend lining your air fryer with parchment paper and cooking the biscuits at 325°F for about 10 to 12 minutes.

How to Make Cheddar Biscuits — Step By Step

Impress your guests with homemade biscuits that taste like they came from a restaurant! Above is a quick recipe overview, but please scroll down to the recipe card for full instructions.

More of the Best Cookie Recipes

• Bakery-style chocolate s’mores cookies are loaded with graham crackers and marshmallows.
• Chocolate chip walnut cookies are oh-so chewy!
• Homemade tagalong cookies are even better than the real deal.
• My recipe for peanut butter cookies has over 1300 reviews, so you know it’s good!
• Chewy chocolate chip walnut cookies are soft with a nice crunch!

Why You’ll Love This Buttermilk Pound Cake Recipe

• Classic Flavor: The vanilla and almond extracts give it a traditional, old-fashioned taste that everyone loves!
• Easy to Make: No fancy ingredients or special techniques, this straightforward recipe is nearly impossible to mess up.
• Moist and Buttery: The combination of butter and buttermilk makes for a dense pound cake that’s both rich and tender.
• Every Occasion: Whether it’s a casual family dessert or a special holiday treat, this cake fits the bill.
• Make-Ahead Friendly: This cake actually tastes better the next day, making it a great option for parties and gatherings.

Key Ingredients

Below you will find helpful notes for key ingredients used to make this recipe for buttermilk pound cake. Scroll down to the recipe card below for the full ingredient list and exact amounts!

• Buttermilk: If you don’t have buttermilk, you can mix regular whole milk with a tablespoon of vinegar as a quick substitute. If you have left over buttermilk, use it to make my favorite buttermilk biscuits!
• All-Purpose Flour: It’s best to spoon the flour into the measuring cup rather than dunking the whole cup in the bag. When you dunk the measuring cup, you end up really packing in the flour leading to an overly dense cake.
• Baking Soda: Always double check the label and make sure it’s not expired!
• Butter: Unsalted and softened. Be sure to let it sit on your counter for an hour or two prior to using so it’s not still cold and combines well with the other ingredients.
• Almond Extract: The almond extract is optional, but adds a great depth of flavor to your pound cake. If you want your pound cake to have a lot of almond flavor, feel free to double or even triple the amount of almond extract!

How to Make Buttermilk Pound Cake

It’s so easy to make and universally loved, we make this buttermilk pound cake recipe for just about every family gathering! Below is a quick recipe overview, but please scroll to the recipe card at the bottom of this post for the full instructions and to watch the step-by-step video.

Chef’s Tips & Variations

• Don’t Over-Mix: Do not over mix the batter! It’ll cause the gluten to over develop and the cake will become rubbery.
• Tent with Foil: If the top starts browning too quickly, lightly cover it with foil halfway through baking.
• Mix-Ins: A little added lemon or orange zest will add a fresh, bright flavor. You can also add fresh berries, diced fruit, chocolate chips, nuts, etc. The options are endless!
• Loaf Pans: This cake looks gorgeous in a Bundt pan, but you can also use bake it in two 9-inch loaf pans instead.

Ways To Serve Pound Cake

• Powdered Sugar: A dusting of powdered sugar is all it needs to look elegant!
• Cream and Fruit: Whipped cream and fresh fruit like strawberries, blackberries and blueberries is a great idea. You can also use canned fruit pie filling, like apple pie filling.
• Ice Cream: It’s amazing served warm with a scoop of vanilla ice cream and a drizzle of salted caramel sauce or chocolate sauce. For the holidays, try my pecan praline sauce over the top!

Make Ahead, Storing and Freezing

• Make-Ahead: This cake actually tastes better the next day, making it perfect for prepping ahead of time. Bake it the night before your event for the best flavor. It also travels easily and makes a great homemade gift!
• Storing: Place the cooled cake in an airtight container and store at room temperature for up to a week. It stays moist and flavorful for days.
• Freezing: You can freeze this pound cake whole or as individual slices. Wrap cake (or slices) tightly with plastic wrap and then a layer of foil. If you are freezing slices, I recommend also placing them in a freezer safe ziplock bag. Freeze for up to 3 months. Thaw cake on the counter at room temperature before serving.