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Chicken and Spinach Stuffed Shells

These Chicken and Spinach Stuffed Shells are made with shredded chicken and fresh spinach in an Italian cheese blend. They are perfect for Sunday dinner or a party.

Photo of four Chicken and Spinach Stuffed Shells on a white plate with flower trim

I'll be the first to admit that making stuffed shells is time consuming, but totally worth it. This Chicken and Spinach Stuffed Shells recipe is great for dinner on the weekends or you can make it ahead of time and freeze it. You can even prepare it on the weekend for during the week. It bakes in 35 minutes freshly made or about 55 minutes from frozen.

How long can you keep uncooked Chicken and Spinach Stuffed Shells in the refrigerator?

Wrap the pan tightly in plastic wrap and store in the refrigerator at 40 degrees or under for up to three days before baking.

How to make Chicken and Spinach Stuffed Shells:

Cook large pasta shells in salted, boiling water for the time stated on the package. Drain and rinse under cold water, set aside.

In a medium mixing bowl, combine ricotta cheese, Italian cheese blend, Parmesan, parsley, garlic powder, onion powder, salt, pepper, and a beaten egg until well mixed.

Photo of ricotta mixed with chopped parsley, cheese blend, and spices in a metal bowl

Add fresh chopped spinach to the ricotta mixture,

Photo of spinach topped ricotta cheese in a metal bowl

followed by shredded chicken.

Photo of chicken and spinach topped ricotta cheese in a metal bowl

Mix it up well.

Photo of mixed chicken spinach and ricotta in a metal bowl.

Preheat the oven to 375 degrees F. Pour a thin layer of pasta sauce in the bottom of a large baking dish.

Stuff each shell evenly with the mixture, squeezing the shell slightly to hold in the mixture. Place each shell in the baking dish.

Photo of filled chicken and spinach stuffed shells in a glass baking dish

Top the shells evenly with sauce.

Photo of stuffed shells topped with pasta sauce in a glass baking dish

Bake in the preheated oven for 35 minutes, or until hot and bubbling.

Here are some more pasta recipes for you to try:

Garlic Butter Crab Pasta 

One Pot Chicken Sausage Pasta 

Easy Italian Sausage Lasagna

Leftover Spaghetti Casserole

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of four Chicken and Spinach Stuffed Shells on a white plate with flower trim
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Chicken and Spinach Stuffed Shells

These Chicken and Spinach Stuffed Shells are made with shredded chicken and fresh spinach in an Italian cheese blend. They are perfect for Sunday dinner or a party.
Prep Time30 minutes
Cook Time35 minutes
Total Time1 hour 5 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: Italian/American
Keyword: baked stuffed shells recipe, chicken stuffed shells, stuffed shells with spinach and chicken
Servings: 6
Calories: 508kcal
Author: Bernadette

Ingredients

  • 24 jumbo shells
  • 2 cups shredded cooked chicken
  • 2 cups torn spinach
  • 15 ounces whole milk ricotta
  • 2 cups Italian cheese blend
  • ½ cup finely shredded Parmesan
  • ½ teaspoon roasted garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 large egg ,beaten
  • 24 ounces marinara sauce (store bought or homemade)

Instructions

  • Cook large pasta shells in salted, boiling water for the time stated on the package. Drain and rinse under cold water, set aside.
  • In a medium mixing bowl, combine ricotta cheese, Italian cheese blend, Parmesan, parsley, garlic powder, onion powder, salt, pepper, and beaten egg until well mixed.
  • Add fresh chopped spinach to the ricotta mixture, followed by shredded chicken. Stir well. 
  • Preheat the oven to 375 degrees F. Pour a thin layer of pasta sauce in the bottom of a large baking dish.
  • Stuff each shell evenly with the mixture, squeezing the shell slightly to hold in the mixture. Place each shell in the baking dish.
  • Top the shells evenly with sauce.
  • Bake in the preheated oven for 35 minutes, or until hot and bubbling.

Nutrition

Calories: 508kcal | Carbohydrates: 34g | Protein: 37g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 120mg | Sodium: 1109mg | Potassium: 706mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1875IU | Vitamin C: 10.7mg | Calcium: 362mg | Iron: 2.6mg

 

Instant Pot Split Chicken

This Instant Pot Split Chicken is made with a whole split chicken, baby potatoes, carrots, and garlic in a seasoned broth, and is quick and easy to make.

Photo of a split chicken over baby potatoes and chopped carrots with garlic in an instant pot

With Valentine's Day being on a work and school day this year, we are going the nontraditional route for dinner. I really, really mean it. Our daughter always gets a Happy Meal for a good report card, and since report card day was yesterday but we were busy, it looks like we will be having McDonald's for Valentine's Day. How romantic, right? This is what my life has become.

If you are like me and have no chance of a really romantic dinner, Instant Pot Split Chicken is quick and easy to make. Here is how to make split chicken in the Instant Pot.

First of all, I am not going to tell you how to split a whole chicken, I don't even know how to. I bought mine already split. You can have your store butcher split a chicken for you, do it yourself, or make a whole chicken in the Instant Pot.

Instant Pot Split Chicken Recipe 

Photo of a raw split chicken seasoned with salt pepper and poultry seasoning

Season the chicken, patted dry, with salt, pepper, and poultry seasoning. Using the saute function on the Instant Pot, melt butter. Add both pieces of the chicken, breast side down and cook for about 5 minutes until browned. If your chicken is larger than three pounds you will have to do this in two batches.

Photo of browned split chicken

Remove the chicken from the Instant Pot and set aside. Add two cups of chicken broth, one pound of baby potatoes ( I used Yukon gold), three large carrots that have been chopped, and four cloves of garlic. Place the chicken back in the Instant Pot, seal the lids, press Manuel and set for 30 minutes. It might take up to 20 minutes for the Instant Pot to come to pressure.

The chicken comes out fall off the bone, the potatoes so tender they could easily be mashed, and the carrots tender and flavorful. The skin doesn't stay crispy, however.

Looking for more Instant Pot chicken recipes? Try these from some of my favorite food bloggers:

Instant Pot Chicken Cacciatore from Everyday Eileen

Curried Chicken and Vegetables from Cooking with Carlee

Keto Instant Pot Crack Chicken from The Keto Queens

Even more Instant Pot recipes;

Instant Pot Spicy Chili

Instant Pot Cheesy Cauliflower Soup

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of a split chicken over baby potatoes and chopped carrots with garlic in an instant pot
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5 from 1 vote

Instant Pot Split Chicken

This Instant Pot Split Chicken is made with a whole split chicken, baby potatoes, carrots, and garlic in a seasoned broth, and is quick and easy to make. 
Prep Time15 minutes
Cook Time35 minutes
Time to come to pressure20 minutes
Total Time50 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: Instant Pot chicken recipe, split chicken recipe
Servings: 4
Calories: 671kcal
Author: Bernadette

Ingredients

  • 3 pound split whole chicken
  • 1 pound baby potatoes
  • 3 large carrots
  • 4 cloves garlic
  • 8 tablespoons butter
  • 2 cups chicken broth
  • salt
  • pepper
  • poultry seasoning

Instructions

  • Season the chicken, patted dry, liberally with salt, pepper, and poultry seasoning. 
  • Using the saute function on the Instant Pot, melt butter. Add both pieces of the chicken, breast side down and cook for about 5 minutes until browned. If your chicken is larger than three pounds you will have to do this in two batches.
  • Remove the chicken from the Instant Pot and set aside. Add two cups of chicken broth, one pound of baby potatoes that have been scrubbed clean ( I used Yukon gold), three large carrots that have been chopped, and four cloves of garlic.
  •  Place the chicken back in the Instant Pot, seal the lids, press Manuel and set for 30 minutes. It might take up to 20 minutes for the Instant Pot to come to pressure.
  • The chicken should be falling off the bone after cooking. Ensure that it has reached 180 degrees with a meat thermometer before serving. 
  • Save the strained liquid from the bottom of the pot, skimming the fat off before using or freezing. Use as chicken stock in any recipe. 

Nutrition

Calories: 671kcal | Carbohydrates: 26g | Protein: 34g | Fat: 47g | Saturated Fat: 21g | Cholesterol: 182mg | Sodium: 788mg | Potassium: 1064mg | Fiber: 4g | Sugar: 3g | Vitamin A: 9950IU | Vitamin C: 37.3mg | Calcium: 69mg | Iron: 2.8mg

Homemade Crab Rangoon Pizza

This Homemade Crab Rangoon Pizza is made with fresh crab, cream cheese, scallions, and a drizzle of your favorite hot sauce. With store bought pizza dough, it's easy to make yourself! 

Photo of baked Homemade Crab Rangoon Pizza on a round pizza pan with the lower slices removed

There is a restaurant by me that occasionally sells a Crab Rangoon Pizza with cauliflower crust, and my best friend has been wanting to try it. Before she could, I decided to make my own (minus the cauliflower crust, I just don't have time for that.) 

How to make Crab Rangoon Pizza? 

Fresh crab is expensive, but totally worth it. I won't touch intimation crab. In this crab rangoon pizza recipe, I used 1 1 ½ to 2 cups flaked crab. Go ahead, splurge! 

Photo of flaked crab meat in a white bowl  

Soften cream cheese in the microwave until easily spreadable. 

Photo of softened cream cheese in a bowl with a butter knife on the left-hand side

Slice scallions thin, discarding the bottom two inches and very top. 

Photo of sliced scallions on a white cutting board

Use homemade or store bought pizza dough. My husband suggested that a thin crust would be good, to give it the crunch of crab rangoons. After you rise the dough, spread it out on a 13 inch round pizza pan. 

Photo of unbaked pizza dough on a pizza pan

Top the dough with the cream cheese, spreading it out as evenly as possible. 

photo of cream cheese topped pizza dough

Top with the flaked crab and scallions. 

Photo of crab and scallion topped pizza dough

Followed by 1 ½ cups shredded Italian cheese blend,

Photo of crab rangoon pizza topped with shredded cheese

and finally a drizzle of your favorite hot sauce. I used Cholula brand chili lime hot sauce, and it went really nicely with this easy crab rangoon pizza. If you don't do spicy, you don't need to use any hot sauce. 

Photo of Crab Rangoon Pizza topped with Cholula brand Chili Lime hot sauce

Bake in a 450 degree oven for 10-15 minutes or until the cheese is melted. 

Homemade Crab Rangoon Pizza 

Close up photo of Homemade Crab Rangoon Pizza on a metal pizza pan

Here are some more of my favorite crab recipes using fresh crab meat: 

Loaded Crab Poutine

Veal and Crab Florentine 

Crab Bisque 

Crab Lasagna Rolls with Blue Cheese Sauce 

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Photo of baked Homemade Crab Rangoon Pizza on a round pizza pan with the lower slices removed
Print Recipe
5 from 1 vote

Homemade Crab Rangoon Pizza

This Homemade Crab Rangoon Pizza is made with fresh crab, cream cheese, scallions, and a drizzle of your favorite hot sauce. With store bought pizza dough, it's easy to make yourself! 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: crab pizza, Crab Rangoon Pizza, crab rangoon pizza recipe
Servings: 8
Calories: 331kcal
Author: Bernadette

Ingredients

  • 1 pound pizza dough
  • 2 cups fresh flaked crab meat (a little less is fine)
  • 8 ounces cream cheese
  • 2 scallions
  • 2 ounces hot sauce, optional
  • 1 ½ cups Italian cheese blend

Instructions

  • Preheat the oven to 450 degrees F. 
  • Soften cream cheese in the microwave until easily spreadable. 
  • Slice scallions thin, discarding the bottom two inches and very top. 
  •  After you rise the dough, spread it out on a 13 inch round pizza pan. 
  • Top the dough with the cream cheese, spreading it out as evenly as possible. 
  • Top with the flaked crab and scallions, followed by 1 ½ cups shredded Italian cheese blend, and finally a drizzle of your favorite hot sauce.
  • Bake for 10-15 minutes or until the cheese is melted. 

Notes

Total time does not include time for preparing pizza dough.

Nutrition

Calories: 331kcal | Carbohydrates: 29g | Protein: 17g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 66mg | Sodium: 853mg | Potassium: 139mg | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 7.3mg | Calcium: 94mg | Iron: 1.9mg

 

 

 

 

 

 

Bacon Wrapped Cream Cheese Stuffed Chicken

This Bacon Wrapped Cream Cheese Stuffed Chicken is made with chicken breast roll ups stuffed with cream cheese and spinach, wrapped in bacon and baked to perfection. 

Photo of baked Bacon Wrapped Cream Cheese Stuffed Chicken on a white flower trimmed plate next to brown rice

Happy New Year! Yes, I know, it's already 11 days into 2019, but I didn't cook at all the first couple days after New Year's Eve. We had a party and I made a lot of food, way more than I needed to, so we ate leftovers for a few days. 

On Saturday we went out for dinner so I could have a day where I didn't use a bunch of pans and dishes so I could try to catch up on them. That didn't work out so well, since I cooked every day since. 

How do you make Bacon Wrapped Cream Cheese Stuffed Chicken?

These chicken roll ups with spinach and cream cheese are Keto, filling, and delicious. They are easy to make and ready in under an hour. 

Season thinly sliced or pounded thin boneless, skinless chicken breasts with garlic powder, salt, and pepper.

Photo of raw chicken breasts seasoned with salt, pepper, and garlic powder on a yellow plate

Spread equal amounts of cream cheese onto the middle of one side of each chicken breast.

Photo of cream cheese on a chicken breast

Place equal amounts of spinach on top of the cream cheese. Finely chopped broccoli or asparagus would work as well, or you could leave out the vegetables if you really want to. 

Photo of spinach and cream cheese topped chicken breast

Starting from the top, carefully roll the chicken breast towards you so the end is at the bottom. 

Photo of rolled chicken breast stuffed with spinach and cream cheese

Wrap each chicken breast with two slices of bacon. Secure with toothpicks before placing in the oven. 

Photo of bacon wrapped stuffed chicken breasts in a white baking dish

Bake at 400 degrees for at least 35 minutes. Total baking time will vary depending on the size of the chicken breasts.

Close up photo of Bacon Wrapped Spinach Cream Cheese stuffed chicken breast.

Need more easy chicken recipes? Try these:

Roasted Garlic Butter Chicken Legs 

Grilled Sweet Caprese Chicken 

Chicken Zoodle Soup 

Ranch Chicken Thighs

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW ME ON PINTEREST, TWITTER, INSTAGRAM, OR FACEBOOK, WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!

Close up photo of Bacon Wrapped Spinach Cream Cheese stuffed chicken breast.
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5 from 2 votes

Bacon Wrapped Cream Cheese Stuffed Chicken

This Bacon Wrapped Cream Cheese Stuffed Chicken is made with chicken breast roll ups stuffed with cream cheese and spinach, wrapped in bacon and baked to perfection. 
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: MAIN COURSES/ENTRÉES
Cuisine: American
Keyword: keto stuffed chicken, spinach and cream cheese stuffed chicken breast, stuffed chicken breast
Servings: 4
Calories: 395kcal
Author: Bernadette

Ingredients

  • 1 ½ pounds thin sliced boneless, skinless chicken breasts
  • 8 ounces cream cheese
  • 1 ½ cups baby spinach, torn, washed and squeezed dry
  • ⅛ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1.8 teaspoon garlic powder

Instructions

  • Preheat the oven to 400 degrees F. 
  • Season the chicken breasts with garlic powder, salt, and pepper.
  • Spread equal amounts of cream cheese onto the middle of one side of each chicken breast.
  • Place equal amounts of spinach (or desired vegetable) on top of the cream cheese. 
  • Starting from the top, carefully roll the chicken breast towards you so the end is at the bottom. Wrap each chicken breast with two slices of bacon. Secure with toothpicks before placing in the oven. 
  • Bake at 400 degrees for at least 35 minutes. Total baking time will vary depending on the size of the chicken breasts.

Nutrition

Calories: 395kcal | Carbohydrates: 3g | Protein: 40g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 171mg | Sodium: 461mg | Potassium: 786mg | Sugar: 1g | Vitamin A: 1865IU | Vitamin C: 5.2mg | Calcium: 75mg | Iron: 1.2mg

Salted Caramel Hot Chocolate

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This homemade Salted Caramel Hot Chocolate is made with melted chocolate in milk flavored with salted caramel syrup and topped with whipped cream.

Overhead photo of Salted Caramel Hot Chocolate topped with whipped cream and caramel topping

Welcome to the final day of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures! You can read all about this weeks sponsors here. 

This easy to make Salted Caramel Hot Chocolate is made with #ChristmasSweetsWeek sponsor Torani's Salted Caramel flavoring syrup, and these pretty glass mugs are from JoyJolt. I don't make hot chocolate very often, but when I do, I prefer homemade with chocolate chips melted in milk. It's so much better than the powdered stuff!

 Homemade Salted Caramel Hot Chocolate

Start by heating milk and salted caramel syrup over medium-low heat until just beginning to steam.

Photo of milk in a saucepan

Add chocolate chips (I use milk chocolate), a little at a time, whisking constantly, until all the chocolate is melted. This will take about 10 minutes from start to finish.

Photo showing melting chocolate in a saucepan with a red handled whisk

Photo of prepared Salted Caramel Hot Chocolate

Pour the prepared Salted Caramel Hot Chocolate into mugs and top with whipped cream or mini marshmallows and salted caramel ice cream topping, if desired.

Photo of Salted Caramel Hot Chocolate in two glass mugs on a white tablecloth

 

Do you want more recipes with salted caramel? Try these:

Easy Salted Chocolate Caramels

Cheesecake Chocolate Chip Cookies with Salted Caramel 

Read on after the printable Salted Caramel Hot Chocolate recipe to see all the other recipes shared today.

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Photo of Salted Caramel Hot Chocolate in two glass mugs on a white tablecloth
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Salted Caramel Hot Chocolate

 This homemade Salted Caramel Hot Chocolate is made with melted chocolate in milk flavored with salted caramel syrup and topped with whipped cream. 
Prep Time2 minutes
Cook Time10 minutes
Total Time12 minutes
Course: Beverage
Cuisine: American
Keyword: homemade salted caramel hot chocolate, how to make homemade hot chocolate
Servings: 4
Calories: 597kcal
Author: Bernadette

Ingredients

  • 4 cups milk
  • 4 tablespoons Torani Salted Caramel Flavoring Syrup
  • 11.5 ounces milk chocolate chips
  • whipped cream, mini marshmallows, and caramel topping, optional

Instructions

  • Heat the  milk and salted caramel syrup over medium-low heat until just beginning to steam.
  • Add chocolate chips , a little at a time, whisking constantly, until all the chocolate is melted.
  • Pour the prepared Salted Caramel Hot Chocolate into mugs and top with whipped cream or mini marshmallows and salted caramel ice cream topping, if desired. Serve hot.  

Notes

Nutritional information calculated using whole milk and not including optional whipped cream and caramel topping. 

Nutrition

Calories: 597kcal | Carbohydrates: 77g | Protein: 11g | Fat: 26g | Saturated Fat: 16g | Cholesterol: 36mg | Sodium: 160mg | Potassium: 322mg | Fiber: 2g | Sugar: 73g | Vitamin A: 580IU | Vitamin C: 0.5mg | Calcium: 370mg | Iron: 1.1mg

#ChristmasSweetsWeek recipes:

Beverages:

Eggnog Martini from Everyday Eileen
Frozen White Hot Chocolate from Jonesin' For Taste
Salted Caramel White Hot Chocolate from Who Needs A Cape?
Salted Caramel Mocha Latte from Hezzi-D's Books and Cooks

Candies:

Christmas Chocolate Coffee Fudge from For the Love of Food
Cookie Butter Bark from Seduction in the Kitchen
Eggnog Sugar Cookie Bark from 4 Sons 'R' Us
Grinch Rice Krispie Treats from Cheese Curd in Paradise
Homemade Fudge from Juggling Act Mama
Pecan Rum Balls from Take Two Tapas

Desserts:

Eggnog Gingerbread Layer Cake from Culinary Adventures with Camilla
Gingerbread Bundt Cake with Butter Rum Glaze from Daily Dish Recipes
Italian Anise Biscotti from Blogghetti
Orange Meltaways from An Affair from the Heart

 

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. 

THIS GIVEAWAY HAS NOW ENDED 

Chocolate Eggnog Pudding Shots

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. These creamy Chocolate Eggnog Pudding Shots, made with store-bought eggnog, chocolate pudding, rum, and chocolate liqueur, will be the hit of your Christmas party. 

Overhead photo of Chocolate Eggnog Pudding Shots topped with whipped cream and nutmeg on a white flower trimmed plate 

Welcome to day 5 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures!  You can read all about this weeks giveaway sponsors here. 

How do I make eggnog pudding shots? In a mixing bowl, combine chocolate or vanilla pudding mix, two cups of store-bought eggnog, one cup of rum, and a quarter cup of chocolate liqueur or Rumchata.

Photo of a mixing bowl with a whisk stirring pudding mix eggnog rum and chocolate liqueur

Whisk continuously for two minutes until fully combined.

Photo of fully mixed chocolate eggnog pudding

Fold in 1 cup of whipped cream or Cool Whip until fully combined.

Photo of whipped cream on top of prepared chocolate eggnog

Refrigerate for at least two hours, or freeze if desired for a thicker frozen shot. When ready, pour into shot glasses using a measuring cup with a lip or carefully with a spoon.

Photo of chocolate eggnog pudding shots in shot glasses next to a red measuring cup

Top with a dollop of whipped cream and a sprinkle of nutmeg, if desired. Serve cold or frozen.

Close up photo of Chocolate Eggnog Pudding Shots on a white plate with flower trim

 

Looking for more alcoholic and non-alcoholic beverage recipes for the holidays? Try these:

Watermelon Punch (alcoholic) 

Creamy Espresso Hot Chocolate (non-alcoholic)

Bacon Jalapeno Bloody Mary (alcoholic)

Read on after the printable Chocolate Eggnog Pudding Shots recipe to see all the other #ChristmasSweetsWeek recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Close up photo of Chocolate Eggnog Pudding Shots on a white plate with flower trim
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Chocolate Eggnog Pudding Shots

These creamy Chocolate Eggnog Pudding Shots, made with store-bought eggnog, chocolate pudding, rum, and chocolate liqueur, will be the hit of your Christmas party. 
Prep Time10 minutes
Refrigeration or Freezing2 hours
Total Time2 hours 10 minutes
Course: Beverage
Cuisine: American
Keyword: eggnog pudding shots, pudding shots
Servings: 28
Calories: 68kcal
Author: Bernadette

Ingredients

  • 5.9 ounces chocolate pudding mix (one large box)
  • 2 cups eggnog
  • 1 cup golden rum
  • ¼ cup chocolate liqueur (or rumchata)
  • 1 cup whipped cream
  • additional whipped cream and nutmeg, for topping optional

Instructions

  • In a mixing bowl, combine chocolate pudding mix, eggnog, rum, chocolate liqueur or Rumchata. 
  • Whisk continuously for two minutes until fully combined. 
  • Fold in 1 cup of whipped cream or Cool Whip until fully combined. 
  • Refrigerate for at least two hours, or freeze if desired for a thicker frozen shot. When ready, pour into shot glasses using a measuring cup with a lip or carefully with a spoon. 
  • Top with a dollop of whipped cream and a sprinkle of nutmeg, if desired. Serve cold or frozen. 

Notes

Nutritional information does not include optional whipped cream and nutmeg. 

Nutrition

Calories: 68kcal | Carbohydrates: 7g | Protein: 1g | Fat: 1g | Cholesterol: 12mg | Sodium: 95mg | Potassium: 47mg | Sugar: 5g | Vitamin A: 50IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 0.1mg

#ChristmasSweetsWeek recipes:

Beverages:

Bourbon Salted Caramel Coffee with Whipped Cream from With Two Spoons
Cookie Butter Eggnog Cocktail from My Suburban Kitchen
Hazelnut Hot Chocolate Drops from Family Around the Table
Mulled Red Wine Sangria from Platter Talk
Red Velvet Hot Chocolate from Live Love Texas
Salted Caramel Affogato from Tara's Multicultural Table
Salted Caramel Apple Cider Martini from Sweet Beginnings
Salted Caramel Chocolate Martini from The Crumby Kitchen
Salted Caramel Mocha Smoothie from An Affair from the Heart
Sugar Cookie Martini from Strawberry Blondie Kitchen

Breakfast:

Baked Cranberry Eggnog French Toast from The Spiffy Cookie
Maple Bourbon Old Fashion Bread Pudding from Cheese Curd in Paradise

Candies:

Pecan Butter Rum Toffee from Take Two Tapas
Christmas Grinch Bark from Blogghetti
White Christmas Sugar Cookie Dough Fudge from Hezzi-D's Books and Cooks

Desserts:

Black Forest Cheesecake from Kate's Recipe Box
Butter Rum Cheesecake from Cookie Dough and Oven Mitt
Christmas Cornflake Wreaths from The Mandatory Mooch
Chocolate Pumpkin Pie Cookie Cups from Love and Confections
Cookie Butter Shortbread Bars from Eat Move Make
Fluffernutter Truffles from Mildly Meandering
Frozen Mint Meltaway Pie from Cooking with Carlee
Vegan Gingerbread Cupcakes with Eggnog Frosting from The Baking Fairy
Spiced Eggnog Sugarmen from Culinary Adventures with Camilla
Peppermint Mocha Cupcakes from The Beard and The Baker
Red Velvet Cupcakes with Eggnog Butter Frosting from Lady Behind the Curtain
Slice 'N' Bake Grinch Cookies from Big Bear's Wife
Snowmen Macarons from A Kitchen Hoor's Adventures

This recipe is intended for individuals ages 21 & up. Please drink responsibly.

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own. 

THIS GIVEAWAY HAS NOW ENDED 

Peanut Butter Chocolate Chip Scones #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. These sweet Peanut Butter Chocolate Chip Scones are made with creamy peanut butter, milk chocolate chips, and topped with a chocolate glaze. They are perfect for Christmas morning!

Photo of Peanut Butter Chocolate Chip Scones on a large white cutting board with a white napkin

Welcome to day 4 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures!  You can read all about this weeks giveaway sponsors here.

I adapted this recipe from Averie Cooks Peanut Butter Chocolate Chip Scones because they sound and taste perfect for Christmas morning. My picky kid asked me to make them again after her first bite! Full of milk chocolate chips in a peanut butter scone topped with a sweet chocolate glaze, they are so good!

But seriously, though, what are scones? We don't really do scones here in Northeast PA, at least not anyone I know. A traditional British scone is a lightly sweetened biscuit like cake made with flour and baking powder, sometimes with fruit added. In the U.S. more butter is used and add-ins like chocolate are popular. The American versions are usually cut into triangles while British scones are round.

How to make Peanut Butter Chocolate Chip Scones

In a mixing bowl, combine flour, sugar, and baking powder. Chop butter into small pieces. I don't even use a cutting board, I just chop it with a butter knife right on the wrapper.

Photo of chopped butter on a butter wrapper

Add the chopped butter to the flour mixture and knead with clean hands until only small pieces of butter remain.

I used #ChristmasSweetsWeek sponsor Cabot's butter

Photo of Cabot Butter in its wrapper

and sour cream in this recipe,

Photo of a measuring cup full of Cabot sour cream next to the container of sour cream

along with Dixie Crystals granulated and powdered sugar in this recipe.

In another bowl, combine an egg, creamy peanut butter, sour cream, and vanilla. Whisk until smooth. Also, can somebody tell my husband not to refrigerate peanut butter? Pour the mixture over the flour mixture.

Stir to combine into a dough with a spoon or soft-tipped spatula. If the mixture seems to dry and doesn't come together, add more sour cream, a household teaspoon full at a time, until a dough is formed. Fold in the chocolate chips.

Turn the mixture out onto a floured counter-top and shape into a circle about 8 inches around and two inches high. Cut the dough into 8 equal triangles. I don't do even too well.

Photo of round dough for Peanut Butter Chocolate Chip Scones cut into almost equal slices

I ended up cutting that large pieces into two before baking. Use a spatula to place the slices two inches apart on a baking sheet lined with a silicone baking mat or parchment paper.

Photo of unbaked scones on a baking sheet lined with a silicone mat

Bake in a 400 degree F oven for 12-15 minutes, or until lightly golden and a toothpick inserted into the middle of a scone comes out clean.

Photo of baked Peanut Butter Chocolate Chip Scones

Let the scones cool for a few minutes before transferring to a cooling rack. Top with chocolate drizzle before serving. Chocolate drizzle recipe is in the recipe card below. I served them still slightly warm, but room temperature is fine, too.

Looking for more sweet baked goods recipes? Here are just a few:

Chocolate Chip Banana Bread

Zucchini Raisin Bread 

Espresso Coffee Cake 

Read on after the printable Peanut Butter Chocolate Chip Scones recipe to see all the other #ChristmasSweetsWeek recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Photo of Peanut Butter Chocolate Chip Scones on a large white cutting board with a white napkin
Print Recipe
5 from 1 vote

Peanut Butter Chocolate Chip Scones

These sweet Peanut Butter Chocolate Chip Scones are made with creamy peanut butter, milk chocolate chips, and topped with a chocolate glaze. They are perfect for Christmas morning! 
Prep Time15 minutes
Cook Time30 minutes
Cooling Time10 minutes
Total Time45 minutes
Course: Breakfast/Brunch
Cuisine: American
Keyword: chocolate scones recipe, peanut butter scones recipe
Servings: 8
Calories: 607kcal
Author: Bernadette

Ingredients

For the Scones

  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • 1 tablespoon baking powder
  • ½ cup unsalted butter, chopped
  • 1 large egg
  • ⅓ cup creamy peanut butter
  • ¼ cup sour cream
  • 2 teaspoons vanilla extract
  • 1 cup milk chocolate chips

For the chocolate glaze

  • 1 cup powdered sugar
  • ½ cup milk chocolate chips
  • 4 tablespoons heavy cream or milk

Instructions

For the scones:

  • Preheat the oven to 400 degrees F. Line a baking pan with a silicone baking mat or parchment paper. 
  • In a mixing bowl, combine flour, sugar, and baking powder.
  • Chop butter into small pieces.  Add the chopped butter to the flour mixture and knead with clean hands until only small pieces of butter remain.
  • In another bowl, combine the egg, creamy peanut butter, sour cream, and vanilla. Whisk until smooth. Pour the mixture over the flour mixture.
  • Stir to combine into a dough with a spoon or soft-tipped spatula. If the mixture seems to dry and doesn’t come together, add more sour cream, a household teaspoon full at a time, until a dough is formed. Fold in the chocolate chips. 
  • Turn the mixture out onto a floured counter-top and shape into a circle about 8 inches around and two inches high. Cut the dough into 8 equal triangles.
  •  Use a spatula to place the slices two inches apart on the baking sheet. 
  • Bake  for 12-15 minutes, or until lightly golden and a toothpick inserted into the middle of a scone comes out clean.
  • Let the scones cool for a few minutes before transferring to a cooling rack. While the scones are cooling, prepare the chocolate drizzle.  

For the chocolate drizzle:

  • Combine the chocolate chips and cream in a small pot over very low heat. Whisk constantly until the chocolate is completely melted. Whisk in the powdered sugar, about a quarter at a time, until fully combined. 
  • Drizzle over the scones, stirring the chocolate mixture vigorously if it becomes hard to drizzle. 
  • Serve warm or at room temperature. Store in a container on the counter for a day or two. Can be reheated in the microwave for 20-30 seconds a scone. 

Notes

Cooling time is for serving warm. 

Nutrition

Calories: 607kcal | Carbohydrates: 77g | Protein: 8g | Fat: 29g | Saturated Fat: 16g | Cholesterol: 72mg | Sodium: 193mg | Potassium: 279mg | Fiber: 2g | Sugar: 49g | Vitamin A: 620IU | Vitamin C: 0.2mg | Calcium: 133mg | Iron: 2.3mg

#ChristmasSweetsWeek recipes:

Beverages:

Puerto Rican Coquito from A Kitchen Hoor's Adventures
Frozen Salted Caramel White Russians from Blogghetti
Gingerbread Salted Caramel Coffee Martini from Daily Dish Recipes
Hot Buttered Caramel Apple Cider Mix from Tip Garden
Salted Caramel Martini from April Golightly
Slow Cooker Salted Caramel Hot Chocolate from Cheese Curd in Paradise

Breakfast:

Chocolate Hazelnut Doughnuts from Kate's Recipe Box
Cranberry Eggnog Quickbread from Jonesin' For Taste
Cranberry Orange Bread from Juggling Act Mama
Eggnog Cinnamon Rolls from Moore or Less Cooking
Eggnog Cinnamon Roll Donuts from Strawberry Blondie Kitchen

Candies:

Chocolate Marshmallow Fudge from Cookie Dough and Oven Mitt
Cranberry Eggnog Fudge from Sweet Beginnings
Snickerdoodle Fudge from Culinary Adventures with Camilla

Desserts:

Chocolate Covered Cherry Cookies from Seduction In The Kitchen
Chocolate Espresso Mousse from Karen's Kitchen Stories
Cranberry Champagne Cupcakes from Our Good Life
Eggnog Gelato from The Redhead Baker
Festive Coconut Macaroons from For the Love of Food
Gingerbread Latte Cupcakes with Coffee Buttercream from Love and Confections
Peppermint Pattie-Stuffed Chocolate Cake Mix Cookies from Platter Talk
Peppermint Red Velvet Macarons from The Crumby Kitchen
Rum Spiked Eggnog Cupcakes from Hezzi-D's Books and Cooks
Salted Caramel German Chocolate Dessert Shooter from Take Two Tapas
White Christmas Cupcakes with White Chocolate Peppermint Buttercream from Family Around the Table
White Chocolate Cranberry Coffee Cake from Who Needs A Cape?

 

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Milk Chocolate Toffee Fudge

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This homemade creamy and crunchy Milk Chocolate Toffee Fudge is easy to make and perfect for giving as a gift at Christmas. Or, keep it all for yourself, I won't tell! 

Photo of tow pieces of Milk Chocolate Toffee Fudge on a white flower trimmed plate

Welcome to day 3 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures!  You can read all about this weeks giveaway sponsors here. 

I get really excited about fudge. So excited, in fact, that I forgot to take step-by-step photos of the preparation of the fudge.  Years ago, I would only have fudge once or twice a year, if that. My grandmother never made it, I taught myself when I got older and it's not hard at all.

How do I make milk chocolate toffee fudge? Two tablespoons melted butter, one can of sweetened condensed milk, a bag of milk chocolate chips, and vanilla extract . Melt butter in a medium-size pot, add in the sweetened condensed milk and the chocolate chips, whisk constantly until the chocolate is completely melted, then turn off the heat and whisk in chocolate toffee bits until the additional chocolate is melted.

Pour into a square glass baking dish. Top with additional chocolate toffee bits, and refrigerate uncovered until hardened.

Milk Chocolate Toffee Fudge 

Close up photo of Milk Chocolate Toffee Fudge on a white flower trimmed plate

Need more chocolate recipes for Christmas? Try these!

Chocolate Hazelnut Truffle Tart

Easy Salted Chocolate Caramels 

Creamy Espresso Hot Chocolate 

Chocolate Cherry Hazelnut Fudge 

Read on after the Milk Chocolate Toffee Fudge recipe to see all the other #ChristmasSweetsWeek recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Close up photo of Milk Chocolate Toffee Fudge on a white flower trimmed plate
Print Recipe
No ratings yet

Milk Chocolate Toffee Fudge

 This homemade creamy and crunchy Milk Chocolate Toffee Fudge is easy to make and perfect for giving as a gift at Christmas. Or, keep it all for yourself, I won’t tell! 
Prep Time5 minutes
Cook Time10 minutes
Refrigeration time2 hours
Total Time15 minutes
Course: Candy
Cuisine: American
Keyword: how to make chocolate fudge, toffee fudge recipe easy
Servings: 12
Calories: 361kcal
Author: Bernadette

Ingredients

  • 2 tablespoons butter, plus extra for greasing the baking dish
  • 14 ounces sweetened condensed milk
  • 11.5 ounces milk chocolate chips
  • 2 teaspoons vanilla extract
  • 8 ounces milk chocolate toffee bits, divided

Instructions

  • Grease a square baking dish or cake pan lightly with butter, set aside. 
  • In a medium saucepan, melt the butter over low heat. Stir in the sweetened condensed milk (scrap the can to get it all), vanilla, and milk chocolate. Whisk constantly until all of the chocolate is completely melted. Turn of the heat and whisk in 4 ounces of the milk chocolate toffee bits until the chocolate is melted. 
  • Pour the melted chocolate mixture into the prepared baking dish. Sprinkle with the remaining milk chocolate toffee bits and light press them into the fudge. Refrigerate, uncovered, until hardened, at least 2 hours. 

Nutrition

Calories: 361kcal | Carbohydrates: 47g | Protein: 3g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 21mg | Sodium: 145mg | Potassium: 148mg | Sugar: 46g | Vitamin A: 205IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 0.4mg

#ChristmasSweetsWeek recipes:

Beverages:

Boozy Salted Caramel Apple Cider from The Beard and The Baker
Christmas Punch from Juggling Act Mama
Frozen Caramel Hot Chocolate from Eat Move Make
Crockpot Red Velvet Hot Chocolate from April Golightly
Gingerbread Spice Caramel Latte from Hezzi-D's Books and Cooks
Gingersnap Eggnog Shooter from Seduction In The Kitchen
Glogg from A Kitchen Hoor's Adventures
Hot Buttered Rum from Moore or Less Cooking
Peppermint Hot Chocolate from Mildly Meandering
Salted Caramel Hot Chocolate from The Bitter Side of Sweet
Salted Caramel Hot Apple Cider from Culinary Adventures with Camilla
Sugar Cookie Cocktail from Cookie Dough and Oven Mitt
Vanilla & Spice Hot Mulled Wine from The Baking Fairy

Candies:

Almond Roca from Everyday Eileen
Christmas Cookie Bark from The Mandatory Mooch
Creamy Cheese Fudge from Take Two Tapas
Grinch Fudge from An Affair from the Heart
Reindeer Food Snack Mix from Big Bear's Wife

Desserts:

Chocolate Mint Cookies from Platter Talk
Dark Chocolate Dipped Almond Shortbread Cookies from With Two Spoons
Gingerbread Bars with Maple Cream Cheese Frosting from Sweet Beginnings
Gingerbread Cupcakes from The Redhead Baker
Holiday Pavlova from My Suburban Kitchen
Hot Chocolate Whoopie Pies from Strawberry Blondie Kitchen
Joulutorttu (Finnish Christmas Tarts) from Tara's Multicultural Table
Merry and Bright Marshmallow Filled Christmas Cupcakes from Lady Behind the Curtain
Minty Grinch Dip from Who Needs A Cape?
Oatmeal Maple Cream Pies from Blogghetti
Pecan Pie Cheesecake from The Crumby Kitchen
Peppermint Stick Cookies from Karen's Kitchen Stories
Red Velvet Cookies from Live Love Texas
Red Velvet Truffle Sugar Cookie Cups from The Spiffy Cookie
Santa Belt Cupcakes from 4 Sons 'R' Us
White Chocolate Dipped Gingerbread Cookies from Cheese Curd in Paradise

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Chocolate Hazelnut Truffle Tart #ChristmasSweetsWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This decadent, smooth Chocolate Hazelnut Truffle Tart made with a homemade Oreo cookie crust is a sweet, indulgent dessert perfect for the holidays.

Photo of a whole Chocolate Hazelnut Truffle Tart topped with whipped cream and shaved chocolate

 

Welcome to day 2 of #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures! You can read all about this weeks giveaway sponsors here. 

When it comes to baked dessert recipes I'm, well, not that great at them. Almost always, I mess something up. Not this time, people, not this time. This Chocolate Hazelnut Truffle Tart was easy to make and came out like truffle candy. Top it with whipped cream and shaved chocolate and it's amazing!

I don't actually own a tart pan, and it's fine to use a pie pan instead, you just won't be able to remove the tart from the pan whole.

How to make an Oreo Cookie crust:

Photo of unbaked Oreo cookie crust

Do you need to remove the filling from Oreos before crumbling? No. I had this question myself, so I did some research. For this recipe, you will simply put 25 original Oreos in a food processor and process until fine. If you don't have a food processor you can put the cookies in a plastic freezer bag and crush with a rolling pin, but you have to make sure they are fine crumbs. Then you will add butter to the crumb mixture and mix well. Press into a tart or pie pan and bake for 12-15 minutes at 350 degrees F.

Photo of sugar chocolate chips and chocolate hazelnut extract in a bowl

While the crust is baking, combine sugar, semi-sweet chocolate chips, and LorAnn Oils Chocolate Hazelnut flavor extract.

Photo of LorAnn Oils Chocolate Hazelnut extract

In a small pot heat heavy cream and butter over medium heat until just simmering.

Photo of melted butter and cream in a small pot

Lightly beat three room temperature eggs in a medium-size bowl.

Photo of beaten eggs in a white bowl

Pour the heated cream and butter over the chocolate chips, sugar, and extract. Stir until the chocolate is completely melted and sugar has dissolved. Pour about ⅓ of the melted chocolate mixture into the eggs, stir until combined, then pour the egg mixture into the remaining chocolate mixture and stir until smooth.

Photo of chocolate mixture in a mixing bowl

Pour the mixture into the prebaked tart crust. Bake for 25-30 minutes or until the center is just set (the middle will jiggle). Cool completely on a wire rack. Cover and refrigerate until ready to serve. Top the chocolate hazelnut tart with whipped cream and shaved chocolate if desired.

Chocolate Hazelnut Truffle Tart 

Photo of a slice of Chocolate Hazelnut Truffle Tart on a white plate with flowered trim

Here are some more chocolate desserts for Christmas:

Reese's Peanut Butter No-Bake Cheesecake 

Chocolate Walnut Cranberry Pie 

No-Bake Chocolate Peppermint Cheesecake 

Chocolate Hazelnut Cupcakes with Nutella Frosting 

This recipe is adapted from Taste of Home Holiday Baking Collectors Edition, Winter 2018, page 86, Chocolate Mint Truffle Tart. 

Read on after the Chocolate Hazelnut Truffle Tart recipe to see all the other #ChristmasSweetsWeek recipes shared today!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE! 

Photo of a whole Chocolate Hazelnut Truffle Tart topped with whipped cream and shaved chocolate
Print Recipe
No ratings yet

Chocolate Hazelnut Truffle Tart

This decadent, smooth Chocolate Hazelnut Truffle Tart made with a homemade Oreo cookie crust is a sweet, indulgent dessert perfect for the holidays. 
Prep Time25 minutes
Cook Time30 minutes
Total Time55 minutes
Course: Dessert
Cuisine: American
Keyword: chocolate hazelnut tart, how to make oreo cookie crust
Servings: 16
Calories: 355kcal
Author: Bernadette

Ingredients

For the Oreo Cookie Crust

  • 25 original Oreo cookies
  • ¼ cup butter, softened

For the Chocolate Hazelnut Truffle Tart

  • 1 cup heavy cream
  • 10 ounces semi-sweet chocolate chips
  • ½ cup butter, softened
  • ½ cup granulated sugar
  • 2 teaspoons chocolate hazelnut flavor extract
  • 3 large eggs, room temperature and lightly beaten
  • shaved or chopped chocolate, whipped cream optional

Instructions

For the Oreo Cookie Crust

  • Preheat the oven to 350 degrees F. 
  • Put the cookies in a food processor and process until fine. If you don’t have a food processor, put the cookies in a plastic freezer bag and crush with a rolling pin until fine crumbs. 
  • Add butter to the crumb mixture and mix well using the food processor or by hand. 
  •  Press evenly into a tart or pie pan and bake for 12-15 minutes. 

For the Chocolate Hazelnut Truffle Tart

  • While the crust is baking, combine sugar, semi-sweet chocolate chips, and LorAnn Oils Chocolate Hazelnut flavor extract in a large mixing bowl.
  • In a small pot heat heavy cream and butter over medium heat until just simmering. 
  • Lightly beat three room temperature eggs in a medium-size bowl. 
  • Pour the heated cream and butter over the chocolate chips, sugar, and extract. Stir until the chocolate is completely melted and sugar has dissolved. Pour about ⅓ of the melted chocolate mixture into the eggs, stir until combined, then pour the egg mixture into the remaining chocolate mixture and stir until smooth. 
  • Pour the mixture into the prebaked tart crust. Bake for 25-30 minutes at 350 degrees F, or until the center is just set (the middle will jiggle). Cool completely on a wire rack. 
  • Cover and refrigerate until ready to serve. Top the tart with whipped cream and shaved chocolate if desired. 

Notes

Nutritional information does not include optional toppings. 

Nutrition

Calories: 355kcal | Carbohydrates: 29g | Protein: 3g | Fat: 25g | Saturated Fat: 14g | Cholesterol: 79mg | Sodium: 183mg | Potassium: 164mg | Fiber: 1g | Sugar: 20g | Vitamin A: 545IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 2.9mg

#ChristmasSweetsWeek recipes:

Beverages:

Candy Cane Crunch Milkshake from The Redhead Baker
Salted Caramel Hot Chocolate Toddy from Strawberry Blondie Kitchen
Frozen Blue Hot Chocolate from For the Love of Food
Grumpy Grinch Punch from For the Love of Food
Merry Mistletoe Cocktail from Who Needs A Cape?
Raspberry Thyme Prosecco Punch from Take Two Tapas
Vanilla Milk Punch from Cooking with Carlee

Breakfast:

Cranberry Orange Make Ahead French Toast Bake from With Two Spoons

Candies:

Cookie Butter Balls from The Bitter Side of Sweet
Homemade Peppermint Patties from Everyday Eileen
White Chocolate Bark from Family Around the Table

Desserts:

Apple Cheddar Hand Pies from A Kitchen Hoor's Adventures
Sparkling Wine, Cranberry, and White Chocolate Layer Cake from Cheese Curd in Paradise
Chocolate Orange Crinkle Cookies from Kate's Recipe Box
Cranberry Orange Crinkle Meltawats from Love and Confections
Double Chocolate Mousse Cake from The Crumby Kitchen
Gingerbread Cookie Cups from Moore or Less Cooking
Gingerbread Sprinkle Cookies from Daily Dish Recipes
Grandma's Chocolate Pie from Tip Garden
Italian Butter Cookies from April Golightly
No Bake Eggnog Pie from Our Good Life
Orange Cranberry White Chocolate Bread from Sweet Beginnings

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.

THIS GIVEAWAY HAS NOW ENDED 

Overnight Caramel French Toast #ChristmasSweetWeek

This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone. This Overnight Caramel French Toast, made with store-bought caramel topping, is easy to assemble the night before, sweet, and perfect for Christmas morning.

Close up photo of a plate of Caramel French Toast

Welcome to #ChristmasSweetsWeek 2018 hosted by Terri from Love and Confections and Christie from A Kitchen Hoor's Adventures! What better way to celebrate the holidays than with food and a fun giveaway? 44 bloggers from around the country have come together to share over 180 sweet Christmas recipes!! Deck the halls and get ready for very merry sweet treats, like fudge, cookies, Christmas morning breakfasts, layer cakes, martinis, cocoa, and more! Our #ChristmasSweetsWeek sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and would love if you would take a moment to read about it and what you can win!

Christmas Sweets Week Logo with text #ChristmasSweetsWeek December 10-15, 2018 Created by LoveandConfections.com

Prize #1 Dixie Crystals

Dixie Crystals is giving one winner a Keurig K-Select Single-Serve K-Cup Pod Coffee Maker.

Since 1917, Dixie Crystals® has been the South's choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.

Prize #2 Cabot Creamery Co-operative

Cabot is giving one winner a cheese gift set, including a Cabot Cheese slate cutting board, small cheese cleaver, Cabot custom Bee’s Wrap, an assortment of Cabot’s finest cheeses.

Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.

Prize #3 LorAnn Oils & Flavors

LorAnn is giving one winner a collection of 6 LorAnn Bakery Emulsions, a collection of three LorAnn Oils vanilla extracts, a candy making cookbook, The Sweetapolita Bakebook, and a 12-unit variety pack of LorAnn super-strength candy oils.

Our flavors. Your creations. For over 50 years, LorAnn Oils has been supplying professionals and home chefs with the finest quality candy and baking flavors, essential oils, and specialty ingredients. Visit us at LorAnn Oils & Flavors to shop, learn, and discover new recipe ideas.

Prize #4 Joyjolt 

Joyjolt is giving one winner an Aurora Whiskey Decanter Set. Our Aurora Whiskey Decanter set has a timeless and sophisticated design that adds both class and style to any table. This set is hand made with top quality lead free crystal glass and cutting edge materials. The sets quality, design and upscale packaging makes the Aurora a perfect addition to your home, bar, hotel, restaurant, club or office. DRINK WITH JOY. ENJOY THE JOURNEY.

Here at JoyJolt we believe that so many of the moments you enjoy most include raising a glass. From the jolt you get from that first sip of coffee in the morning to toasting a milestone with close friends. That's why we have created glassware equally as special and unique as your happiest moments.

 

 

Prize #5 Sweets & Treats Boutique

Sweets & Treats is giving one winner the Year of Sprinkles Box at a $150 value. It contains holiday mixes, classic sprinkles, and some of their most popular sprinkles.

Sweets & Treats, a party and baking supplies manufacturer and wholesaler, started out of a baking industry need for truly greaseproof cupcake liners. From there, the company expanded into a handful of specialized categories including the latest, Sweet Sprinkles, their one of a kind sprinkles and sprinkle mix line. With hundreds of truly unique products, they are a one stop shop for your next party!

Prize #6 Torani 

Torani is giving one winner a year supply of Torani: 12-750ml glass bottles, flavors will be winner's choice, plus pumps for each bottle.

Torani inspires you to taste life, one flavorful experience at a time. Even though people all over the world recognize our iconic Torani bottle, we’ve remained a family-owned company -- adhering to the high quality standards that Rinaldo and Ezilda set over 90 years ago. Each and every syrup, sauce, and smoothie is created with care and pride. Way back we started with just five syrups. Today, you can use more than 100 of our naturally flavored syrups, sauces and beverage bases in coffees, sodas, teas, smoothies, cocktails and more. And we’re excited to bring you new taste traditions and flavors as we move forward.

THIS GIVEAWAY HAS NOW ENDED. 

 

How to prepare Overnight Caramel French Toast

Grease a 9x12 or similar size baking dish with butter. Slice 10-12 slices of French bread ½ inch thick and place in the baking pan.

Photo of sliced French bread in a baking dish

In a mixing bowl, combine 6 eggs, caramel topping, cinnamon, and vanilla. Pour the mixture over the bread.

Photo of egg soaked unbaked Caramel French Toast

Turn the pieces of bread to fully coat in the egg mixture. Cover and refrigerate for at least 8 hours.

The next morning bring the casserole out of the refrigerator while you preheat the oven to 350. Drizzle the bread with melted butter. Bake for about 45 minutes or until cooked through. Sprinkle with powdered sugar before serving.

Photo of Baked Overnight Caramel French Toast in a baking pan

I made one mistake while preparing this oven baked caramel French toast that you can see in the photos, but it worked out okay. I overlapped the bread after turning it to fully soak up the egg mixture, not thinking that doing that would cause the covered parts of the bread longer to fully cook. It turned out fine, but I would recommend not overlapping much if you can help it.

This recipe is inspired by Pennsylvania Bed and Breakfast Cookbook "Caramel French Toast Baked". 

Looking for more breakfast casseroles for Christmas morning. Here are my favorites:

Mexican Chorizo Breakfast Casserole 

Sausage Hashbrown Breakfast Casserole

Overnight Eggs Benedict Casserole 

Read on after the Overnight Caramel French Toast recipe to see all the other #ChristmasSweetsWeek recipes shared today and enter the giveaway!

WANT EVEN MORE DELICIOUS RECIPES FROM MYSELF AND MY FAVORITE FOOD BLOGGERS? FOLLOW RANTS FROM MY CRAZY KITCHEN ON PINTEREST, FACEBOOK, TWITTER, OR INSTAGRAM,  WHERE I SHARE NEW RECIPES DAILY. YOU CAN ALSO SUBSCRIBE BY EMAIL TO GET NEWLY POSTED RECIPES FOR FREE!  

Close up photo of a plate of Caramel French Toast
Print Recipe
3 from 2 votes

Overnight Caramel French Toast

This Overnight Caramel French Toast, made with store-bought caramel topping, is easy to assemble the night before, sweet, and perfect for Christmas morning.
Prep Time10 minutes
Cook Time45 minutes
Refrigerate8 hours
Total Time55 minutes
Course: Breakfast/Brunch
Cuisine: American
Keyword: Oven French Toast Overnight, Overnight Caramel French Toast Recipe
Servings: 7
Calories: 645kcal
Author: Bernadette

Ingredients

  • 14 slices French bread sliced ½ inch thick
  • 6 eggs
  • 1 ½ cups milk
  • 12 ¼ ounces caramel topping (1 jar)
  • 1 tablespoon vanilla extract
  • 2 teaspoons ground cinnamon
  • ¼ cup butter , melted
  • 2 tablespoons powdered sugar (optional)

Instructions

  • Grease a 9x13 baking dish with butter or cooking spray. Place the sliced bread in the baking dish, overlapping only if necessary. 
  • In a large mixing bowl, combine the eggs, milk, caramel topping, vanilla, and cinnamon. Whisk well and pour over the bread. 
  • Cover the baking dish with plastic wrap and refrigerate overnight, or for at least 8 hours. 
  • The next morning, bring the casserole out of the refrigerator while you preheat the oven to 350 F. Drizzle the melted butter over the bread. Bake for 45 minutes or until cooked through. 

Nutrition

Calories: 645kcal | Carbohydrates: 108g | Protein: 22g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 163mg | Sodium: 963mg | Potassium: 326mg | Fiber: 3g | Sugar: 6g | Vitamin A: 535IU | Vitamin C: 0.4mg | Calcium: 170mg | Iron: 5.5mg

#ChristmasSweetsWeek recipes:

Beverages:

Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate's Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker

Breakfast:

Christmas Cranberry Bread from Hezzi-D's Books and Cooks
Easy Cinnamon Roll Christmas Tree from Jonesin' For Taste

Candies:

Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear's Wife
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas

Desserts:

Black Forest Tiramisu Parfait from A Kitchen Hoor's Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossom Cookies from Blogghetti
Eggnog cookies from Karen's Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara's Multicultural Table
Glazed Gingerbread Loaf from 4 Sons 'R' Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart

Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.

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