What type of New Year’s Eve persona are you? Some of us are the partygoers, intent on making the most of the final few hours of the year. Others, like myself, look forward to curling up in my coziest pajamas with a friend, good book, cuddly pet—or preferably, all three!—for company. There are others still who find themselves somewhere in between, either booking a table for two at a favorite restaurant or hosting a small group of friends at home. Whichever describes your NYE plans best, there’s a common ground we can all agree on. While indulging is par for the course when it comes to celebrating the year to come, I doubt any of us want to wake up to either a sugar or alcohol-induced headache. To help us fend off bad 2023 vibes, I rounded up my favorite healthy New Year’s Eve recipes. 

Remember: restriction is not the goal. My hope is to help you fill your plate with all the delicious and nutritious foods that’ll let you celebrate the holiday in whatever way you please while waking up ready to get after your resolutions. I found everything from mocktails to satisfying mains to small bites bursting with flavor. Get ready for gluten-free goodness, vegan deliciousness, and veggie-packed apps. 

Featured image by Michelle Nash.

Healthy New Year’s Eve Recipes

Something I love about setting the intention to incorporate healthier foods into my diet is the creativity it inspires. When you’re focusing on bringing color and feel-good ingredients to every meal, the foods you create and consume are inevitably more satisfying. You might be surprised to discover how much closer and more connected you are to what you eat. And honestly, that feeling alone is far more gratifying than stressing about calorie counts.

So with abundance on our minds and excitement to try all the healthy food and flavor combos, let’s dive in. Get ready to wrap up 2022 on a high note and ring in the new year to come.

Healthy Mocktails

Minty Pomegranate Punch

Why We Love It: Pomegranates are the ever-elusive ingredient that I’m desperate to make the most of when they’re in season. Muddling the pomegranate arils with blueberry and mint balances the sweet and tart flavors beautifully. Trust me when I say this will be the best take on a non-boozy mojito you’ve ever had.

Hero Ingredient: I love the cool and sweet flavor that mint can bring to just about anything.

Ginger Basil Grapefruit Spritzer from Joylicious

Why We Love It: It goes without saying that New Year’s Eve celebrations have a reputation for being heavy on the booze—but that doesn’t mean your evening has to be. Lighten things up with an alcohol-free sipper that’s all about flavor. The basil simple syrup plays beautifully with grapefruit and ginger. It’s refreshing and hydrating, and you can sip on it knowing you won’t wake up with a hangover in the morning.

Hero Ingredient: When winter hits, I want all of my beverages to involve some element of citrus. The grapefruit juice adds a little acidity and bitterness to give your glass a little bite.

Healthy Snacks and Appetizers

Sautéed Garlic, Carrot, and Hummus Toasts

Why We Love It: One peek at these toasts’ bright pop-of-orange topping and I immediately think healthy. Thankfully, after just one bite, you’ll realize that the flavor follows suit. Crunchy, toasted sourdough serves as the base with a thick smear of creamy hummus and sweet and spicy carrots to finish things off. Proof that virtuous eating doesn’t ever have to be boring.

Hero Ingredient: This snack will transform all your previous opinions about carrots. Lacking flavor? Never.

Smokey Eggplant Dip

Why We Love It: Baba ganoush, but with the volume turned up (and that’s saying something). If you think eggplant-based dips are for warm-weather gatherings only, think again. Once your eggplant has been roasted, all that’s left to do is mix its creamy goodness with the ultimate blend of spices and flavorings (think: smoked paprika, thyme, garlic, tahini, and cumin). I’ll confirm: the resulting flavor is over the top.

Hero Ingredient: Choose from any of the spices I listed above. They all bring so much depth and dimension to this dip, it’s hard to name the best.

Holiday Charcuterie Board

Why We Love It: I know what you’re thinking—charcuterie… healthy? Here’s the beautiful thing about constructing and snacking on a charcuterie board: the components are totally up to you. Olives and nuts deliver a healthy dose of fats while fresh and dried fruits (grapes, figs, and pomegranate arils) lend a little antioxidant love to the mix. From there, sprinkle in some cheese and dried meats and top your crackers as you please. The tasty, colorful combos are limited only by your imagination.

Hero Ingredient: Again, there are no hard-and-fast rules about what your charcuterie board should and shouldn’t include. But if I had to pick just one standout snack, it’d be Marcona almonds. Even the Barefoot Contessa agrees.

Sweet Potato Crostini

Why We Love It: Because I can eat sweet potatoes for just about every single meal, I’m always looking for new ways to snack on my favorite starchy root vegetable. Well, leave it up to Camille to invent this low-carb take on everyone’s go-to party appetizer. Thinly-sliced sweet potato rounds create crispy little toasts that are perfect for any topping combo you can dream up.

Hero Ingredient: It has to be the sweet potatoes. Trust Camille when she says you won’t be missing the bread.

Easy Gluten-Free Crackers from Dish by Dish

Why We Love It: Sure, it’s just about the easiest thing in the world to buy any old box of crackers and fan them out on your NYE cheese board. But if you’re up for putting in the most minimal amount of effort, you have to make these wonderfully crispy, you-won’t-believe-they’re-gluten-free crackers. Four ingredients. 30 minutes. I’m not lying—make these, stat.

Hero Ingredient: While you’re welcome to use any salt you have on hand in this recipe, opting for herb-flavored salt supplies these crispy, crunchy crackers with amazing flavor. 

Healthy Sides and Main Dishes

Vegan Flatbread with Roasted Carrot and Red Pepper Hummus

Why We Love It: It’s basically a rule: When hummus is on the table, the party has started. But if you’re looking for a main dish that’ll take everyone’s favorite party snack to the next level, this flatbread is your answer. Toasty, charred pita meets creamy and sweet hummus and gets topped with fresh and flavorful veggies. The celebrations really can’t begin until you serve this.

Hero Ingredient: Give it up for the two teaspoons of paprika that weave in a little smoky heat for a hummus that’s truly addictive.

Honey Sriracha Tempeh Spring Rolls

Why We Love It: There’s something about these spring rolls that feels perfect for New Year’s Eve. Perhaps it’s because I’ve always associated finger food with the holiday or the fact that the presentation is a surefire stunner. Regardless, these plant-based, protein-packed rolls will satisfy every appetite and pair perfectly with a glass of bubbly.

Hero Ingredient: The sauce is a stunner, and I have to give the award to sriracha for boosting its flavor with a pungent, garlicky heat.

Avocado Tartare With Roasted Beets, Basil and Dukkah from The First Mess

Why We Love It: When I’m traveling alone or treating myself to a solo dinner out, without fail, I always order myself steak tartare. Nothing feels more elegant than its luxe appeal. Of course, it’s not something I can or would eat every evening. So when I’m craving a little decadence and know it’s been more than a minute since I’ve eaten something green, this avocado tartare delivers. The avocado’s creamy richness gets punched up with the capers, dijon, and red onion, creating a dish that’s indulgent without feeling heavy. 

Hero Ingredient: The tiniest splash of tamari gives your tartare all the saltiness it needs.

Spicy Edamame from A Couple Cooks

Why We Love It: Edamame has been a longtime favorite in my family. Growing up, my sisters and I loved popping the soybeans straight from the pod into our mouths. (Looking back, it was a pretty savvy way for my parents to work veggies into our regular rotation.) Because edamame is so easy to eat a million of before you realize you’ve made it to the bottom of your bowl, I love that this spicy take helps me slow down and mindfully enjoy every little bean. This recipe also requires only five ingredients. Easy apps for the win.

Hero Ingredient: Garlic chili sauce is a condiment popular in many Asian cuisines. While it’s similar to sriracha, it’s a bit more bright and spicy. Here, it gives your edamame just the right amount of heat without being overwhelming.

Tangy Beets With Fennel, Walnuts, and Chevre from Flourishing Foodie

Why We Love It: Beets are one of my favorite foods during the winter season. While they’re not for everyone, I find them to be sweet and earthy. I love that this recipe plays up their flavor with cloves, cinnamon, and a little punch from the red wine vinegar. If you’re looking for a side to serve at your NYE dinner, make it this.

Hero Ingredient: The fennel’s anise flavor cuts the sweeter beets for a winning flavor combination.

Savory Gluten-Free Galette With Tomatoes and Greens from Holistic Foodie

Why We Love It: If your New Year’s Eve gathering is more of a sit-down celebration than a finger food fête, this galette is the main to make. Galettes are always my go-to when I’m wanting to impress without worrying whether or not my dish will actually turn out. Intentionally rustic, galettes are inherently and beautifully imperfect. It’s a close cousin of pizza and one that feels special enough to welcome the new year with.

Hero Ingredient: The vegan, nut-based ricotta gets its distinctly cheesy flavor from everyone’s favorite plant-based source of protein, nutritional yeast.

Gluten-Free Pumpkin Feta Penne Pasta from The Roasted Root

Why We Love It: While it might not seem special enough to bring to your New Year’s Eve gathering, this isn’t just any old pasta. This dish is creamy, comforting, and cheesy, but more than that, it’s full of nuanced flavor thanks to the caramelized onions and garlic. You heard it here first—pumpkin’s not just for pie, folks.

Hero Ingredient: Speaking of pumpkin. The pumpkin purée makes this the ultimate sweet and savory pasta.

Healthy Desserts

Chai Spiced Poached Pears With Mascarpone

Why We Love It: I was at a dinner party the other night where someone served spicy and sweet poached pears. While the presentation was humble, the flavor and all-around impact were beyond words. A total of seven ingredients (one being water) makes this just about the simplest after-dinner sweet. And because when you’re working with something as wonderfully delicious as pears, there’s not much that can be improved upon.

Hero Ingredient: Except… mascarpone makes everything better.

Vegan Gingerbread Cake from Hello Glow

Why We Love It: Think you can’t enjoy gingerbread past December 25th? Think again, my friends. While the blend of nutmeg, cinnamon, ginger, and cloves gives off cozy Christmas vibes, you have my permission to bake this cake all winter long. It’s spicy, soft, fluffy, and of course moist (as all the best cakes are). Plus, it’s totally dairy-free, so there’s nothing stopping you from having another slice.

Hero Ingredient: It’s not gingerbread without a little molasses. It’s warm, sweet, and even a little bit smoky. You might even get away with doubling up on this cake for breakfast the next morning.

Vegan and Gluten-Free Chocolate Cheesecake from Minimalist Baker

Why We Love It: When it comes to healthy New Year’s Eve recipes, this dessert takes the literal cake. While the name alone usually calls to mind the towering wedges served up at The Cheesecake Factory, this recipe couldn’t be farther from that. The cheesecake-like chocolate filling is made by blending up raw cashews and coconut cream. It’s a vegan twist that’s nonetheless chocolatey, decadent, and a total dream.

Hero Ingredient: While the recipe calls the raspberry sauce optional, New Year’s Eve only comes around once a year. It’s time to pull out all the stops—this sauce included.

This post was originally published on December 29, 2021, and has since been updated.

The post Get a Jump Start on Your Resolutions With These 17 Healthy New Year’s Eve Recipes appeared first on Camille Styles.

Holiday dishes are pure magic. Everyone has their classics that grace the table year after year, but it’s fun to venture into new territory every once in a while. This year, overnight gingerbread cinnamon rolls are your calling card to create a new classic. They’re a labor of love that you can make entirely ahead of time so your Christmas morning can focus on what matters.

Surprise! This recipe comes straight from one of our favorite foodies on the internet (and in print): Tieghan Gerard. Tieghan heads up the famous food site, Half Baked Harvest and is the author behind some of our most beloved cookbooks. If you want a recipe you can trust, Tieghan’s your go-to gal. And these gingerbread cinnamon rolls? They happen to be one of our faves.

(Psst… before you get to these cinnamon rolls, take a peek at how Tieghan decorates for the holidays!)

Why Tieghan Loves These Cinnamon Rolls

Tieghan is no stranger to holiday traditions. Whether it’s baking Christmas cookies, cutting down the tree, or inviting guests over for a celebratory meal, Tieghan’s got the holidays on lock. So it makes sense we’d go to the expert for her favorite (easy) Christmas morning recipe. Here’s what she has to say about this stunning breakfast treat: “I have so many favorite holiday dishes, but I think Christmas isn’t Christmas without cinnamon rolls baking in the oven. My current favorite are my Overnight Gingerbread Cinnamon Rolls.”

Tips for Making Gingerbread Cinnamon Rolls Ahead of Time

The good news is that these gingerbread cinnamon rolls were designed to be made ahead! Because the dough needs to rise overnight, you can do the majority of the work in advance and save the simple steps of baking the morning you’re ready to enjoy your rolls. You have a few options depending on how far in advance you want to prep your cinnamon rolls.

To make the night before:

Simply prepare the recipe through step four. It’s key to refrigerate the cinnamon rolls overnight, as they’ll rise too much if you leave them at room temp. Cover the rolls in the prepared baking dish with plastic wrap and place in the fridge overnight. When ready to bake, remove the rolls from the fridge and let them come to room temperature for 30-45 minutes, then bake as directed. 

To freeze:

If you want to prepare your gingerbread cinnamon rolls well in advance, they can be assembled through step four and frozen for up to three months. Before baking, take your prepared rolls from the freezer and thaw them either in the fridge or at room temp. When they’re thawed, bake as directed.

To bake in advance:

If you anticipate not having a lot of time before you want to serve these, you can also bake your cinnamon rolls completely and freeze. Then, all you have to do is warm them before serving. Bake cinnamon rolls as directed and let cool completely. Cover and wrap well before placing in the freezer for up to three months. When the time comes to serve your cinnamon rolls, simply thaw and warm them in the oven.

p.s. Looking for more cinnamon roll recipes? Check out our other favorites to make your holidays even more special.

Spiced Orange Date-Paste Cinnamon Rolls

Easy Christmas Morning Cinnamon Rolls to Make Breakfast Extra Special

Pumpkin Spice Cinnamon Rolls

This post was originally published on December 19, 2019, and has since been updated.

The post Gingerbread Cinnamon Rolls Are the Easiest Make-Ahead Christmas Morning Treat appeared first on Camille Styles.

One of my favorite holiday traditions hands DOWN is the annual dinner party we host for the same small group of friends in the week leading up to Christmas. There’s something about that time that feels magical. It’s the tail-end of the holiday season, just before it crescendos into full-on family time, and it lends itself to major festivity. Every year, we all bring our A-game and show up ready to let our hair down and pop open a bottle of bubbly. In fact, it was at this very party three years ago that I learned to saber my first bottle of champagne. But that’s a story for another time.

Why I Love This Braised Short Rib Recipe

Since I’m more interested in kicking back with my friends than standing around the stove all night, I’ve come to rely on a few standby recipes that feel special enough for the holidays but can be made completely in advance. These are recipes that lend themselves to large-batch cooking for a crowd. Of the various dishes I’ve made through the years, it’s this sweet and spicy braised short rib recipe that’s become an almost-permanent fixture on my menu.

Why do I love these short ribs? Oh, let me count the ways. For starters, short ribs are a cut of meat that feels made for serving a crowd. They let you skip the big hunk of roast at the table. Instead, they’re already divvied up into individual portions that can easily be scooped onto a plate, ready to eat. They’re also luxuriously tender, with a richness that feels perfect for the holidays. I love to serve these easy short ribs with something creamy on the side. Good options include mashed sweet potatoes, polenta, or cauliflower mash. Each soaks up the short ribs’ velvety sauce. The end result is a delicious, red wine-infused flavor in every bite.

The Trick to These Short Ribs: My KitchenAid Gas Range

Perhaps the best thing about this sweet and spicy braised short rib recipe is that it can be made almost completely in advance. In fact, it’s at its very best when made the day before! The flavors deepen over a few hours. When it’s time to eat, all that’s left to do is gently rewarm them on the stovetop. Speaking of which, I made these short ribs start-to-finish on my KitchenAid® 48” Smart Commercial-Style Gas Range. As you guys know, we installed it as part of our kitchen design refresh last year. One year in, I’m still relishing the opportunity to get creative in the kitchen with my trusty sidekick.

This range is obviously beautiful. (Y’all ask me all the time on Insta who makes it!) But you may not know that the range is available in nine curated colors to fit a range of styles. I kept it classic with stainless steel. Its professional-level performance really becomes evident during the holidays, when I might be simultaneously boiling potatoes, frying sage leaves, and letting my short ribs finish off in the oven nice and slow. The range lets me have full control over all my different temperature settings so the end result is nothing short of perfection.

The Perfect Cut for Braised Short Ribs

To make things even easier on myself, I get help from my butcher by asking him to cut bone-in “flanken-style” beef short ribs into two-inch pieces. That way, there’s no additional butchering for me to do at home before seasoning and searing. Generally, I portion two pieces per person, give or take based on their appetite. You’ll love this easy braised short rib method that requires little more than chopping some veggies and throwing it all in the pot. The end result is so flavorful, fall-off-the-bone tender, and destined to become a keeper for all your holiday gatherings.

As delicious as these short ribs are straight out of the oven, it’s the chimichurri that takes them over the top. I whip up a batch of this sauce all the time and keep it in the fridge for drizzling over meats, fish, and even pasta. Made with cilantro, parsley, garlic, and vinegar, it’s got that acidic punch that keeps the entire dish from feeling heavy.

And, since we eat with our eyes first, I love adding a few garnishes that bring color, flavor, and freshness. Just before serving, I tear more fresh herbs over the top, then scatter on some paper-thin red onion and lemon zest.

If you make this braised short rib recipe, be sure to give it a rating below. And don’t forget to tag us on Instagram @camillestyles, so we can see your short ribs in action. Happy holiday cooking!

This post was originally published on November 9, 2021, and has since been updated.

The post Sweet & Spicy Braised Short Ribs Are the Holiday Dinner I Make Every Year appeared first on Camille Styles.

‘Tis the season for hors d’oeuvres and happy hours, grazing and gathering, and bringing together the people you love around abundant platters of food. For me, that means making my fair share of cheese and charcuterie boards, and I must say—with years of practice, I’ve nailed a tried-and-true formula for building the perfect holiday charcuterie board that’s gorgeous, delicious, and won’t blow your budget.

Today’s post definitely falls into the no-recipe recipe category, but since I get so many questions from you guys whenever I share my cheese boards on Instagram, I thought it might be helpful to kickoff this season of hosting with a quintessential guide to creating a holiday charcuterie board that’s perfect for any Christmas gathering. Scroll on for all my tips on how to choose meats and cheeses to buy at the grocery, how to arrange, and the finishing touches that make it feel super festive.

First, choose the best board for charcuterie

Choosing the right board to arrange your cheese and charcuterie on is step number one. Think about material (wood, marble, or ceramic), shape (do you want it to be round or rectangular?) and perhaps most importantly, the size.

I may be biased, but Casa Zuma’s Gathering Board is my number one pick for a beautiful board for holiday charcuterie (or snacking boards of any kind). Its substantial 1″ thickness makes it feel so sturdy no matter how much I load it up, and the walnut and oak boards have a beautiful grain that reflects their handmade quality. They just feel special.

Choose the size of board based on the number of people you’re feeding. Our large board is sized perfectly for a larger group, and the small board is just right for 1 – 4 people.

Casa Zuma Gathering Board

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Add your holiday charcuterie board ingredients

Building a great cheese board is all about the variety—you want texture, color, and interest. Here’s everything you need to make a great holiday charcuterie board:

Cheeses

What are the best cheeses to include on a holiday charcuterie board? Typically, you want a mix of hard and soft cheeses, as well as mixing up the varieties. For this board serving 5 or more people, we’ve got some of my favorite cheeses: a wedge of creamy blue cheese, a sharp cheddar, and a creamy goat cheese. You could add a sheep’s milk manchego, a creamy brie, fresh mozzarella, or an aged gouda or gruyere, if you wanted to amp up the numbers. For a smaller group, you can totally get away with 2 types of cheeses (typically a creamy cheese and a hard cheese) and call it a day.

Meats

I like to offer 2 types of meat on most of my charcuterie boards: a sliced salami and paper thin slices of prosciutto, both of which can likely be found at any local grocery store.

Crackers and bread

This is the vessel for serving all those cheeses and spreads. I usually have a toasted baguette, simple water cracker, and then a seeded gluten-free cracker like Mary’s Gone Crackers.

Fruit

Adding one or two types of fruit to your holiday charcuterie board is a great way to make it feel seasonal. In the winter, I love to add persimmons, pears, cranberries, pomegranates, and dates to my board, whereas a summer board might include fresh berries and cherries. I also love dried fruit, like cranberries or apricots, for a chewy texture.

Pro tip: Italian chef Erind Halilaj told us, “Parmigiana happens to pair really well with grapes.”

Nuts

You’ve gotta have that salty crunch on any cheese board, and marcona almonds, toasted pistachios, salted cashews, or candied pecans are elevated ways to add it.

Spreads

I always include one slightly sweet spread to my boards that allows guests to create their “perfect bite.” Fig chutney pairs really well with blue cheese, and I love a tart citrus marmalade with parmesan. When in doubt, set out a little bowl of honey that’s delicious drizzled over anything.

Olives

My pick? A rich green olive with the pit (and a small bowl for discarding.) I love castelvetrano or cerignola olives for the meatiest, most satisfying flavor.

Extras

I like to think of one “wow factor” item that makes a charcuterie board memorable. Edible flowers sprinkled over the top, or in this case, a special wedge of honeycomb that becomes the pièce de résistance. It could even be an unexpected way of serving, like a whole wheel of brie slathered with beautiful jam.

Tips for assembling a holiday charcuterie board

Here’s my simple formula for building a beautiful board every time:

Step 1 – Start with the cheeses

They’ll anchor the board and guide the rest of your composition. I like to spread the cheeses out into different corners of the board so it feels balanced.

Step 2 – Add the meats

This is the other “rich” element on the board, and I like to keep the meats a little separate from the cheeses. I pile up prosciutto in pretty little stacks and fan out salami in overlapping lines.

Step 3 – Pop in the fruit

This is where all that gorgeous seasonal color comes in, so treat it like an art project adding visual interest where needed. I usually place fruit next to the cheeses that it tastes best yet, so I’ve taken the guesswork out of pairings for my guests.

Step 4 – Fill in with final touches

Now comes the fun part. Fill in the gaps with all the fixings that will make the board look really abundant. Incorporating mini bowls and ramekins keeps things organized and interesting, and they’re a great vessel for some of the smaller snacks and any dips or spreads you choose to display. I add crackers and breads, then olives, nuts, chutneys, and even some fresh herbs like these sprigs of rosemary as my final touches.

How to keep it budget-friendly

Yes, it really is possible to make a beautiful charcuterie board that won’t break the bank (key during the holidays!) Here are my top tips for keeping a charcuterie board budget-friendly:

Include just one expensive type of cheese

I always choose one cheese to be my “splurge” and make sure that everyone has a chance to try it–everyone will be so wowed by that one unforgettable cheese that they won’t notice if the others are a little less standout.

Slice strategically

This is a tricky technique that I learned back in my catering days! The way that you present a certain cheese can make it feel fancier and more substantial. Serve parmesan in a long skinny wedge that takes up a lot of real estate on the platter. Cut a more affordable cheddar into long thin slices that can be stacked up or fanned out (and keep it from looking like a grocery store block of cheese.) And as mentioned, I like to serve brie in a whole wheel and surround it with pear slices and drizzle the top with honey.

Go crazy with garnishes.

This is the most effective secret to creating an affordable charcuterie board since your garnishes are usually the most affordable elements. Slice up a baguette, scatter a few toasted walnuts, fan out some apple slices, place a little bowl of olives, and nestle a few pieces of affordable salami into any empty spots on the board. When in doubt, pile up lots of grapes!

See this post for lots more tips on creating a budget-friendly cheese board.

How much meat and cheese per person

When I was creating cheese and charcuterie trays for holiday parties as an event planner, I learned to factor between 1 – 2 ounces of cheese, and 1 – 2 ounces of meat per person. This is a perfect appetizer portion, knowing that guests will also be snacking on fruit, nuts, bread, and olives. If you’re serving a charcuterie board as a main meal, bump it up to 2 – 3 ounces of each.

Scroll on for the recipe card, and if you make a holiday charcuterie board this season, be sure to tag us on Instagram so we can see your version!

The post How to Make a Holiday Charcuterie Board—A Beginner’s Guide appeared first on Camille Styles.

The holidays are here and you know what that means: cookie season is in full swing! For this edition of our Bake-Off series, we’re finding the best of the best… of what I’d consider to be the best holiday cookie—we’re setting out to find the tastiest gingerbread man cookie recipe on the internet.

In conversations with friends, it seems like the gingerbread cookie recipe itself doesn’t get much thought. We make them once a year and throw a bunch of frosting and candies on top. Despite the creative, sometimes wild designs, making gingerbread men is all about the experience—not because they taste particularly good. Of course, I took this as a challenge and set out to find the perfect gingerbread man cookie that’s ideal for decorating and *bonus* is pretty tasty, too.

Rules of the Road

No Add-ons

Per previous bake-off rules, the cookies were judged on their own as the actual cookie. We did taste these with the royal icing frosting on top as well, but judgments were based on the actual merits of the plain cookie without any additional add-ons or decorations.

Must Follow the Recipes EXACTLY

For the sake of the bake-off, I stuck to the exact directions as written. That meant that even if I disagreed with the method or measurements, I ignored my personal opinions to follow the recipe exactly.

Ranking Guardrails

We had a grand total of 15 taste testers participate in this bake-off. When ranking the best gingerbread man cookie recipe, we were looking for the classic, so that means a few things:

Flavor

• Warming spices that add a lot of flavors. We want to just toe the line of spicy, warm, and savory.
• Not too sweet. Knowing that most gingerbread man cookies get frosted, the actual cookie shouldn’t be overwhelmingly sweet.
• Should be able to taste the molasses.

Texture

• Want a little bit of a snap to the biscuit, but don’t want them to be dry.
• A little chew is nice as well in the texture.
• We want a cookie that keeps us coming back for more than one.

So with our rules and ranking criteria in place, a grand total of almost 200 biscuits baked, and taste testers ready, we found the best gingerbread man cookie around—keep scrolling for the winner!

#6 Pioneer Woman: Gingerbread Cookies

Overall, this cookie wasn’t quite the fan favorite. While all the taste testers thought the flavor was mildly sweet and molasses-forward, there wasn’t enough spice for what we wanted from a gingerbread cookie. The texture also wasn’t a hit with our judges. It was chewier but not as moist as we would’ve liked. This would be a fine cookie to make for decorating, but it wasn’t one we went back to for another bite.

#5 Donna Hay: Gingerbread Men

This cookie caused the most conversation in our tasting. Without molasses in the dough, could we truly call this a gingerbread cookie? In the end though, this cookie got a lot of positive comments. Our judges liked that you can taste a bit of the floral golden syrup in it and thought the chewy texture was also really nice. Overall, our testers thought this was a really good biscuit, but we didn’t think it was a gingerbread cookie hence why it’s ranked fifth. We would make and eat this again, but not as a gingerbread cookie.

#4 King Arthur: Gingerbread Cookies

This cookie was my favorite dough to work with—it was nice and smooth and easy to cut and bake. I add that comment because after working with the dough for all of these recipes, the ones that aren’t sticky or hard to cut out definitely receive my applause. The flavor on this cookie was nice with a little spice and a mild sweetness that felt very classic gingerbread. The molasses was subtle but we liked that it played more in the background and let the spices be more upfront.

It was the texture that divided the group on this cookie. Some liked the little bit of chew but didn’t think it had enough of that biscuit snap. Others felt that this cookie was a bit on the dry side and would benefit from a little extra frosting. Overall, it’s a good cookie that fell somewhere in the middle.

#3 Food52: Gingerbread Cookies

This was one of my favorite cookies of the bunch. While it does require a bit of extra effort in terms of browning the butter, the flavor was well worth it. Multiple testers said this cookie tasted like besan burfi. If you’ve never had it before, that probably makes no sense, but if you have, you’ll know that the nutty flavor of the butter pairs nicely with the warming spices. The spices are bloomed in the warm brown butter for this recipe, so overall, we thought that the spice flavor was nice. We did miss a bit of the cinnamon flavor, as this cookie only uses cloves and ginger, but enjoyed it nonetheless. The texture is more buttery shortbread than a classic gingerbread with some chew, but again, we liked it. Overall, this is a good biscuit. It’s not the most classic, but a treat worth enjoying.

#2 Food Network: Gingerbread Cookies

This was a really good cookie. While there was some debate over the texture—this was the most puffy of them all, it didn’t have that snap we wanted—it was one of those cookies that people kept going back for seconds and thirds. The chew on this cookie is really nice, and when paired with the mild sweetness and spices, felt like a cookie we could eat on repeat. Overall, I would make this season after season to share with friends and in cookie boxes.

#1 Martha Stewart: Gingerbread Cookies

And the winner is… the one and only Martha Stewart, of course. When you want the best gingerbread man cookies, this is the classic recipe to follow. The flavor was very spice forward and even had some delicious chocolatey undertones despite there being zero cocoa in this recipe. In terms of sweetness, it was the mildest, but we could still catch a hint of the molasses in the cookie. The texture had a nice snap, a nice chew, and kept us coming back for more.

When paired with royal icing, it’s absolutely perfect and I would eat a whole tray of these. I would say use caution as it’s very easy to over-bake these cookies because of the dark color. But the end result is next to perfect when we’re looking for a gingerbread cookie. This will definitely be the recipe I rely on moving forward!

Do you have a go-to gingerbread cookie recipe? What else is in your cookie box this year?

This post was originally published on December 3, 2021, and has since been updated.

The post We Tested 200 Cookies to Find the Best Gingerbread Cookie on the Internet—This One Took Home the Crown appeared first on Camille Styles.

Everyone needs a signature sweet dish around the holidays. I’m talking about the addicting treat that family and friends beg for year after year. Thanks to their creamy texture and butterscotch flavor, these salted caramel pots de creme are the perfect candidate.

But first, I’ve got to give credit where it’s due. Several years back, I went to my (now favorite) restaurant, Gjelina, for the first time. It’s now become a Venice Beach legend, but back then it was a brand-new Italian hot spot. I, like everyone else, was blown away by the charred pizzas and flavor-bomb veggies that came out of the wood-burning stove at the center of the restaurant. As Adam and I wrapped up our meal, the waiter mentioned that we couldn’t miss the pastry chef’s famous Butterscotch Pots de Crème. Well, after that first bite, I immediately understood why.

As quoted in Gjelina’s cookbook, “The dramatic contrasts in flavor and texture are deeply satisfying—smoky caramel-flavored custard, combined with whipped crème fraîche, thick caramel sauce, and flaky sea salt.”

I’ve been making my own version for the holiday dinner party we host for a few close friends every year. And though I’ve evolved the recipe a bit from Gjelina’s, it still maintains that same sweet-salty-smoky combination that everyone goes crazy for. Even when we took a break from hosting due to COVID, there was no way I’d let the holiday season pass us by without making my favorite dessert. Thankfully, the parties are back on, and when I whipped up a test run batch the other night, it instantly felt more like Christmas.

What is a salted caramel pots de creme?

As the name implies, it’s a french custard—literally, a “pot of cream” (YUM). It’s sometimes chocolatey, often topped with whipped cream, and always intensely satisfying. For sounding so fancy, the ingredients are quite simple: eggs, sugar, butter, cream, salt, and vanilla. That’s it! You can make them in any small oven-proof containers—bowls, ramekins, small mugs all work great. But to make things all the more festive, I love serving mine in cute Spanish-style stemless wine glasses. They’re casual and elegant and show off the custard’s beautiful texture.

Scroll on for the recipe, and be sure to tag @camillestyles on Instagram to show off your sweet masterpiece! I’m pretty sure you’ll love them as much as we do. And don’t forget to leave a comment and rating if you give these a try!

Hope y’all have a very merry holiday—let’s savor every bite. xo

This post was originally published on December 20, 2020, and has since been updated.

The post Salted Caramel Pots De Creme Is Your New Signature Dessert appeared first on Camille Styles.

We have a great Christmas cookie debate going on at our house. My kids and I believe that everything could benefit from a dose of candy cane crunch this time of year, while Adam is solidly against event a hint of mint in his cookies. In our quest to convert him, I created these chewy chocolate peppermint cookies that are like a soft and chewy snowball wrapped around a molten chocolate center. And they’ve got a double dose of peppermint flavor, with extract in the batter and crushed candy canes sprinkled on top.

One bite (or 5) and even Adam was convinced—these are the best chocolate peppermint cookies any of us have ever tried (even those of us who aren’t Team Peppermint), and I’ll definitely be making batches of these for holiday gatherings all season long.

Psst… and if you haven’t heard, we’re celebrating the season of sweetness with cookie recipes galore. You can catch these chocolate peppermint cookies alongside the tastiest holiday cookie recipes from the best food bloggers and recipe developers in the biz. Sign up here to receive your free Holiday Cookie Guide: 10 Exclusive Recipes From Your Favorite Bakers and be sure to bake along with us on Instagram all season long.

Here’s what takes these chocolate peppermint cookies over the top:

• The molten chocolate center. When you bit into these cookies, they ooze with rich chocolate flavor (think chocolate lava cake in cookie form.)
• A new twist on snowball cookies. I wanted to put a twist on classic chocolate snowball cookies, so I roll these in powdered sugar which makes them look so festive and Christmas-y.
• Crushed peppermint topping. These get topped with crushed peppermints for holiday flavor, crunch, and festive color.

How to make chewy chocolate peppermint cookies

First, combine the wet ingredients

This one-bowl recipe begins as expected—in a stand mixer, cream together your unsalted butter and sugar until fluffy, then add peppermint extract, vanilla extract, and large egg.

Add the dry ingredients

Where many recipes will tell you to add your dry ingredients separately, I’m a fan of washing as few dishes as possible. Add the all-purpose flour, cocoa powder, baking powder, and salt, give it a little stir, then blend into the wet ingredients until just combined.

Chill for an hour

More on that below, but this is a key step in keeping the cookies’ shape and making sure they’re soft and chewy.

Scoop into balls, then roll in powdered sugar

This will give it the snowball effect we’re after.

Stick a chocolate disc in the center of each Cookie.

Place on a parchment paper-lined cookie sheet, add a chocolate disc to the center of each cookie dough ball. I like to use a bittersweet chocolate here, but semisweet or dark works great, too. This is the step that will give us that gooey molten lava cake-like center after they’ve baked.

Bake and leave a little underdone.

Remember, we’re after a soft and gooey (not crispy) consistency with these cookies

Sprinkle with crushed peppermints.

Do it while the chocolate is still melty, so it acts like a glue to hold the peppermints on. Then you’ll cool on a wire rack to let them set up before eating.

Tips for baking success

1. Since candy canes melt in the oven, you’ll want to sprinkle on your crushed candy canes or peppermints right when they come out of the oven. Do it while the chocolate is still melty, so the crushed candy cane sticks!
2. One secret to soft and chewy cookies is to rest the dough for at least an hour in the fridge before baking. This step evaporates some of the water and increases the sugar content, helping to keep your cookies chewy.
3. We’re also going to keep these cookies chewy (not crispy) by leaving them the slightest bit underdone. We want that molten lava center that’s not quite set in the middle.

How to store and freeze

It’s rare that I make a batch of cookies without doubling the batch freezing leftovers. I like to have fresh-baked cookies at the ready at all times, whether it’s family movie night, or we need an impromptu dessert to take to a dinner or deliver to a neighbor. These chocolate peppermint cookies keep well for up to 3 days, stored in an airtight container at room temperature. However if you do decide to freeze them, here are two methods to choose from:

1. Freeze the dough and bake when ready to eat. This is my preferred way to freeze cookies because you get all the pay-off of truly fresh-baked cookies. The way to do it is: proceed through Step 4 of the recipe by rolling the chilled dough into balls. But instead of rolling them in powdered sugar, you’re going to pop them on a baking sheet and stick in the freezer for about 30 minutes. This gets them really hard so that they won’t stick together. Transfer the cookie dough balls to a gallon-sized ziploc and freeze for up to a month. When you’re ready to bake, just thaw at room temp for about 10 minutes, and proceed with steps 5 – 8.
2. Freeze the already-baked cookies. If you have leftover cookies that have already been baked, you can still totally freeze them. Just seal into a gallon-sized ziploc and freeze for up to a month. When ready to eat, rewarm at 50% power in the microwave, or place on a baking sheet in a 350 oven for about 5 minutes.

More Chocolate Christmas Cookie recipes you’ll love:

Chai Chocolate-Dipped Shortbread Cookies

Chocolate Hazelnut Cookies

Holiday Cookie and Candy Board

Scroll on for the recipe, and if you make these Chocolate Peppermint Cookies, be sure to leave a rating and review, and tag us on Instagram so we can see yours.

The post Chocolate Peppermint Snowball Cookies Are What Santa Wants This Year appeared first on Camille Styles.

This year, I just couldn’t hold out until December to make my flourless peppermint chocolate cake. Here we are just having wrapped up Thanksgiving and my Christmas tree is up, there’s a wreath on the front door, and I’ve already got my fir and firewood candle blazing. Did I use our holiday photo shoot as an excuse to decorate my house obscenely early? Of course, and let’s face it: it was an excuse I was all too happy to jump on.

I know what you’re wondering: what does this have to do with cake? Promise, I’m getting there. It’s always around this time of year that I start craving peppermint hot chocolate as a mid-afternoon treat that gives me all the magical holiday feels. Maybe it’s basic, but I just want to be holding that Starbucks Christmas cup while driving around blasting Norah Jones’ holiday album.

So, when it came time to dream up a dessert perfect for all the upcoming holiday parties, I knew just what I wanted to make: a flourless peppermint chocolate cake that infused one of my all-time favorite sweets with those classic holiday flavors.

Why I Love This Flourless Peppermint Chocolate Cake Recipe

Let’s start by singing the praises of the flourless chocolate cake. This classic dessert has a lot going for it. For one, it uses only a handful of ingredients that I always have in my pantry. For those reasons and more, it’s a great recipe to keep tucked in my back pocket for last-minute baking whims.

It’s also one of those rare desserts that are undeniably decadent but with a lightness allowing you to indulge without that feeling of heaviness that often comes with denser cakes. And bonus: it’s naturally gluten-free, so even your #gf friends can enjoy it!

This is a recipe that, by nature, doesn’t contain any flour, and I add a bit of gluten-free baking powder to give it extra height and airiness.

The Best Chocolate For Flourless Peppermint Chocolate Cake

Holiday baking brings up the age-old question: what kind of chocolate do I use for this recipe? Every treat uses a different type of chocolate and honestly, it can get confusing. For this cake though, you can choose your own chocolate based on the final outcome you’re going for.

Semisweet chocolate chips: The go-to for a classic chocolate chip cookie, semisweet chocolate chips are not super sweet, but they are less bitter than some dark chocolates. Since they have both sweetness and chocolate flavor, they’re ideal for giving recipes a balanced flavor. If you’re looking for a chocolate flavor that’s not too intense, semisweet chocolate chips are your friend.

Dark chocolate chips: Dark chocolate, on the other hand, is definitely more chocolate-intensive. It’s a darker chocolate (obviously) that carries more bitter cocoa notes than it does semisweet. Because of that, it brings a stronger chocolate flavor to your dessert. Since this cake is all about decadence, dark chocolate definitely fares well here.

Depending on your preferences, you can go with either chip. For a more cocoa-forward cake, go with dark chocolate. But for a more sweet/chocolatey balance, you’ll want semisweet. But in truth, you really can’t go wrong here. It’s chocolate after all!

How To Make the Perfect Holiday Cake

So, what makes this a flourless peppermint chocolate cake that’s fit for the holidays? Well, peppermint shows up in two places here. There’s a half teaspoon of peppermint extract in the cake batter itself, which doesn’t sound like a lot, but trust me: a little peppermint extract goes a long way.

And second: after the cake has cooled, I pile up clouds of airy whipped cream in the center of the cake, then scatter crushed peppermint, chocolate shavings, and cocoa powder over top. Not only does it add more minty flavor, but the crushed peppermint gives a wonderful subtle crunch that’s such a great contrast with the cream.

Tips for Serving

Isn’t she gorgeous? I usually slice this one pretty thin for a dinner party, so a 9-inch cake will easily feed up to 16. It also keeps great in the fridge. You could certainly make it a day before you were planning to serve and keep chilled in the fridge, then top with whipped cream just before serving. Eat it chilled or warm it up, this flourless peppermint chocolate cake is incredibly delicious at any temperature, making it a truly perfect, gathering-friendly dessert.

Scroll on for the recipe, and tag me on Instagram @camillestyles if you give it a try!

This post was originally published on November 20, 2021, and has since been updated.

The post This Stunning Holiday Cake Is For Peppermint Hot Chocolate Lovers appeared first on Camille Styles.

As someone who has a deep love for vegetables, I’m never one to raise an eyebrow at meatless mains. But when it’s time to figure out a vegetarian Thanksgiving main course to feed the non-meat eaters in our family? Stumped. Although Thanksgiving is really all about the sides for me, I still want everyone around the table to know that they’ve got a main event with their name on it.

So this year, I decided to create a show-stopping vegetarian main that even the meat eaters would love, and my Butternut Squash Tart with Ricotta was born. A flaky pre-baked pie crust layered with creamy herbed ricotta, then topped with layers of squash, sweet potato, and apples that get caramelized and golden in the oven—this is a major stunner that brings so much wow factor with minimal effort. Scroll on for everything you need to know about this butternut squash tart—and bonus points that it also happens to be perfect for your next cozy brunch.

Here’s why you’ll love this Butternut Squash Tart

I’ll admit—I was kinda shocked at just how easy this tart turned out to be. You will want a mandolin to make quick work of slicing all the veggies thinly, and if you don’t have one, I’m officially giving you permission to finally pull the trigger. I use mine constantly.

The creaminess of the herbed ricotta is the perfect savory filling on top of the golden, buttery pie crust. I used store-bought dough (Pepperidge Farm, baby), and pre-baked it before filling.

My favorite part of making this tart was the process of layering all the squash, sweet potato, apples, and onions in a flower-like shape. It’s really more of an art project than it is a recipe—so get creative and don’t overthink it, because it’ll turn out gorgeous no matter what.

All the savory fall ingredients

Here’s what you’ll need to make this Butternut Squash Tart with Ricotta:

Frozen Pie Crust

I’ve said it once, and I’ll say it again: unless you love making pastry from scratch (bless you) keep it simple with a store-bought pie crust. Homemade pastry can be fickle. Some crusts are better than others, and especially at Thanksgiving when you might be turning out multiple pies in one day, reliability is the name of the game.

Ricotta Cheese

Go with whole milk ricotta here—you need the creaminess and rich flavor that low-fat versions just don’t have. For an alternative, a whipped herbed goat cheese is delish, too.

Butternut Squash

A classic fall flavor that just screams coziness for me, especially when its kissed with garlic and thyme.

Sweet Potato

For more earthy, fall flavor. You could also use yukon gold potatoes here, or any other root vegetables like parsnips or beets.

Apple

I love the sweetness that the apple lends to this dish. Any really firm red apple works here—I used Gala.

Red Onion

It gets caramelized and so sweet in the oven, and the pop of red adds a gorgeous touch.

Thyme

Thyme is in both the herbed ricotta and tucked among the vegetables, but you could use other winter herbs like fresh sage or rosemary here, too.

Honey, Red Pepper Flakes, and Olive Oil

A tablespoon of each of these flavor boosters makes those veggies sing.

How to make this Butternut Squash Tart (it’s easy, promise!)

First, bake the pie crust.

Memorize this simple technique for pre-baking a store-bought pie crust with perfect results.

• Thaw the pie crust in the fridge overnight. Remove from fridge 10 minutes before you’re ready to use.
• Gently drape the crust into the tart pan, then gently press into the pan being careful not to tear it. Use a knife or rolling pin to easily shave all the excess dough off the edges. Chill in the refrigerator for 30 min. Preheat oven to 450.
• Remove from fridge and use a fork to make little pricks all over the dough, then fill with dried beans or pie weights and blind bake on 450 for 10 min. Remove beans, and you’re ready to fill.

Make the filling

Next you’re going to make an herbed ricotta base by mixing whole milk ricotta with thyme, honey, garlic, salt, and black pepper. (I make this same combo and use it all kinds of things, like my eggplant ricotta flatbread.)

Add the vegetable layers

Use your mandolin to thinly slice butternut squash, apple, sweet potato, and red onion, and then it’s time to layer! I like to start on the outer edge and move in concentric circles to the middle. Layer and tuck the vegetables in a flower shape, and don’t overthink it—just have fun.

Drizzle olive oil and honey over the top, and sprinkle over thyme, a pinch of red pepper flakes and salt.

Bake until caramelized and delicious

Bake in a 375 degree oven for 30 minutes, until the veggies are cooked through and golden brown. I let it cool for about 10 minutes before slicing and eating.

How to make this tart ahead

To save my sanity on Thanksgiving, I try to make as much as possible in advance, and this butternut squash is a perfect make-ahead dish. After removing from the oven, let it cool completely, then cover and refrigerate for up to 48 hours. When ready to serve, just rewarm for a few minutes in a 350 oven then slice and serve.

By the way, I shared my full Thanksgiving checklist, including down-to-the-minute planning, if you want more tips to stay organized for the feast.

Scroll on for the recipe, and if you make this butternut squash tart, be sure to rate, review, and tag us on Instagram so we can see yours!

The post This Butternut Squash and Ricotta Tart Is the Vegetarian Main of Your Thanksgiving Dreams appeared first on Camille Styles.

When do you consider the start of pumpkin season? If you’re like many of us, we skip forward past the apple harvest and head straight into September ready for all things pumpkin. We’ve been indulging in the many pumpkin-spiced drinks and treats for months now. And while I could personally do pumpkin all year round, (see my pumpkin bread bake-off) we all know that pumpkin season truly culminates at the Thanksgiving table with a good old-fashioned pumpkin pie. At least in my opinion.

And because I love a bake-off to crown the best of the best, I figured what better time to test some of the internet’s most prized pumpkin pie recipes to see which one we should bake this Thanksgiving day. Although, after baking so many pumpkin pies this week, I might just stick to apple on Turkey Day, lol!

For this bake-off, I stuck to well-known food publications and reliable recipe developers. For the most part, everyone said they were the most familiar with the classic Libby’s recipe on the side of the pumpkin can. That’s actually the recipe I use every year, so I was interested to see if any of the other recipes could top that one.

Rules of the road

Must Follow Recipes, EXACTLY

All recipes were baked the same night with crusts made the night before, and all recipes were taste-tested on the same day. I stuck to the exact directions as written, including ingredient measurements and baking times. That means even if I disagreed with the method or measurements, I ignored my personal opinions to follow the recipe exactly.

Ranking Guardrails

We had nine taste-testers participate in this bake-off, and everyone was polled on what they look for in a pumpkin pie.

1. A good pumpkin flavor, obviously
2. Should be a balance of spices that complement the pumpkin
3. A nice texture for the pie filling—somewhere between a smooth filling and a nice custard
4. Good crust that balances out the filling with a little texture

For the most part, all of these pie recipes are good recipes. I would happily eat any of them if they were on the Thanksgiving table. But when comparing them so closely together, there were some our taste-testing team preferred more than others. We sampled all six pie slices and ranked them from 1 to 6. All notes were compiled, pies dissected and discussed, averages taken (see chart below), and in the end, there was one pie slice that came out the clear winner.

#6 Bon Appétit Best Pumpkin Pie Recipe

Pros: More savory in flavor up front, with a slightly caramel-ly aftertaste, thick mousse-like texture.
Opportunities: Almost too savory for some. Want more pumpkin flavor to balance out the spices.

Final thoughts: Overall this was an okay pumpkin pie recipe. No one outright disliked it, our taste-testing team just wanted a little more of everything. The crust got lots of high marks for being flaky and having a good ratio to the filling. The texture of the pie filling itself was thick and slightly mousse-like. No terrible complaints, but when compared to the others, everyone just wanted more pumpkin flavor and spice to make this one stand out.

#5 Pumpkin Sugar Pie from Erin Jeanne McDowell

Pros: Most unique texture, best pie crust of the bunch.
Opportunities: More pumpkin flavor and spices.

Final thoughts: This pie slice generated the most conversation of the bunch—some of us really liked this one, others felt it wasn’t quite what they wanted. The crust, although a non-traditional pie crust, resembled a butter cookie crust which was by far the tastiest. It almost makes me want to skip traditional pie crust with pumpkin pie ever again, and it balanced out the filling as well, adding a nice crunch to an otherwise smooth filling.

The filling itself was a bit polarizing, some felt that it wasn’t pumpkin-y enough, others thought it had great spice flavor (this was the only recipe to ask for pumpkin pie spice), and others thought the texture wasn’t quite up to snuff for what they wanted out of a pumpkin pie. Overall, I would eat this one again, just with a few adjustments.

#4 Libby’s Famous Pumpkin Pie

Pros: Tastes the most like traditional Thanksgiving.
Opportunities: Want more spice and better texture.

Final thoughts: The resounding quote around this pie slice is that it’s the most reminiscent of a classic Thanksgiving pumpkin pie. Which, makes sense. It’s Libby’s after all. The pumpkin flavor was mild, and people mentioned this was the most balanced of all the slices in terms of flavor. The recipe does call for store-bought crust, which is what I used, but didn’t result in many comments. Overall, testers would have liked this one more if the spices were punched up a bit.

#3 Food and Wine Classic Pumpkin Pie

Pros: Really good crust, balanced flavor.
Opportunities: Want more spice and improved texture.

Final thoughts: It was a super close ranking between #3 and #2, and the only thing that held this recipe from beating out #2 was the conversation. The flavor on this one was very cinnamon forward, but not very pumpkin-y. The crust was also pretty good for a homemade crust. Everyone said punching up the spices and finding a way to make the texture of the filling just a bit richer and smoother would take this one over the top.

#2 Hummingbird High Elevated Libby’s Pumpkin Pie

Pros: Tastes like Thanksgiving.
Opportunities: Would use a homemade crust next time.

Final thoughts: To quote one of my friends; “I would make this pie to share at my Thanksgiving work potluck.” Another friend called it the most traditional recipe. When I saw that Michelle had an elevated Libby’s recipe, I knew I had to add it to the roster of recipes to see if it really was an high-end version of the Thanksgiving classic. And as you can see by the rankings, it came through.

The use of an extra egg yolk resulted in a touch creamier and richer filling than the classic recipe, and the pre-baking of the crust helped to make the store-bought crust just that little bit crisper. I would use a homemade crust next time, but overall I was super impressed with this recipe and would 100% make it again.

#1 Food Network Best Pumpkin Pie Recipe

Pros: Creamiest and richest filling, good spice blend, nice crust.
Opportunities: Punch up the spices just a touch more.

Final thoughts: As you can see by our ranking chart, this pie received the most #1 rankings. The only reason Ka ranked it so low was because she prefers a different texture in her pie. But by popular demand, the rich, creamy, custard-like filling absolutely won our group over. Does it have something to do with how much heavy cream is used in the filling? Probably, but the filling was so deliciously good.

The flavor was pretty balanced, with people being able to taste both the pumpkin and the spices. Everyone wanted even more spices, as they did with every recipe, but that’s a simple fix. Overall, the creamy texture with the nice crust set this one apart. I think I’ve got a new pumpkin pie recipe on my repertoire for this Thanksgiving.

And that’s another edition of the bake-off! Do y’all have a go-to pumpkin pie recipe? Share it with us below!

This post was originally published on October 30, 2021, and has since been updated.

The post We Tried 6 Different Pumpkin Pie Recipes—The Winner Surprised All of Us! appeared first on Camille Styles.

While we’re still looking forward to Thanksgiving, it’s clear that the Christmas season is already in full swing. Some might not like it, but I’d argue that we’re all deserving of some holiday cheer. (Personally, I don’t mind embracing all things Christmas come November 1, and I get a thrill when I hear Mariah Carey singing All I Want for Christmas on my grocery store run.) You can bet I’ve been planning my holiday cheeseboard for weeks, and this year, I’m going all out with the always show-stopping Tarte Soleil.

When it comes to the holidays, I take a maximalist approach. It’s the time of year where everyday moments are infused with magic, and we revel in the joy of spending time with those we love the most. With holidays having gotten a shake-up in recent years, it feels especially exciting to celebrate the return of some traditions while adjusting to new ones as well. One tradition that I’m very excited to continue? A stellar cheeseboard upgraded for any kind of gathering. Y’all know I love a cheese board, and I’m always looking for fun ways to make them feel new and special. So for this year’s version, I found inspiration in the always show-stopping Tarte Soleil.

This French-inspired puff pastry dish has fun and interesting filling combinations. Whether sweet with a chocolate spread or cinnamon roll filling or savory with tomato sauce or pesto, the flavor options for a Tarte Soleil are truly endless. Plus, they make for an incredibly easy holiday appetizer.

How to Create a Flavorful Tarte Soleil

I wanted to play around with a sweet and savory version that would pair nicely with other bites and nibbles. So I grabbed my favorite jar of apricot preserves and sprinkled on a hefty serving of fresh herbs and spices that complement the sweet apricot perfectly. And to take things over the top, I stuck a wheel of brie in the center of the pastry to get it all melty and gooey.

While the end result may look fancy, it couldn’t be easier to pull together. Bonus: You only need a handful of ingredients to make this recipe.

Tips for Perfecting Your Puff Pastry

The puff pastry is obviously the base of everything here. After messing around with my fair share of puff pastry treats, I have a few tips and tricks to help y’all out.

1. Work with COLD pastry. Warm puff pastry becomes sticky and next to impossible to use. So work quickly and methodically to make things as easy as possible.
2. To roll out puff pastry, I’ve found that using floured parchment paper on the top and bottom of the pastry helps prevent sticking as well.
3. Sticking to the cold pastry theme, I roll out my puff pastry as needed and keep it in the parchment paper in the fridge until I’m ready to use.
4. Once your pastry is assembled, I recommend sticking your finished ensemble back in the fridge or freezer for at least 10-15 minutes. Like pie crust, this will help your pastry dough keep its shape, and when you place cold pastry into the oven, the temperature shock helps it puff more.

Tarte Soleil Flavor Combinations

The combinations are endless when it comes to this recipe. Here are a few I’ll be trying this season:

• Goat Cheese and Pesto
• Olive Tapenade or Onion Chutney and Parmesan
• Garlic Butter and Tomato Sauce With Mozzarella
• Chocolate Spread With Sugar

Serve on its own as part of your Thanksgiving appetizer table, over the holidays when guests stop by, as part of a giant cheese board, or on a Wednesday night. Happy snacking!

This post was originally published on November, 10, 2021, and has since been updated.

The post This Tarte Soleil Is the Ultimate Crowd Pleaser for Holiday Gatherings appeared first on Camille Styles.

There’s nothing quite like the smell of a pumpkin pie baking in the oven to declare the arrival of cozy season. Hands down, the creamy and sweet squash mixed with autumnal spices and cream gives us all the fall feels. But in the spirit of ensuring that everyone can indulge in the deliciousness, we came up with this gluten-free pumpkin pie recipe that’ll delight all eaters at your Thanksgiving table. (Bonus: It’s dairy-free, too!)

And while we’re certainly not in the business of not enjoying a few indulgences during the season, we find that things are all the more celebratory if everyone can join in. That’s why we made sure that this twist on the holiday classic retained all the festive flavors and the spicy-sweet bite everyone knows and loves. Definitely don’t skimp on the homemade cashew cream either. We promise you’ll want more than one slice—it’s that good!

And if you’re a newbie at this, don’t stress. We purposefully kept this recipe pretty simple with minimal ingredients so you shouldn’t have too much trouble pulling it off for Thanksgiving dessert. It’s also a great option for a potluck because it satisfies every tastebud and dietary requirement, too. It’s really a win-win!

Ready to get started? Keep scrolling for the complete dairy- gluten-free pumpkin pie recipe. We can’t wait to hear what you think, so please tag us on Instagram @camillestyles when you do so we can see your finished pie.

The Perfect Gluten-Free Pie Crust Recipe

If you’re intimidated by pie crust, I have two words: don’t be! Especially when folks catch wind of the fact that this is a gluten-free crust, I’m sure they head straight for a store-bought version. Instead of rolling out the dough and fitting it to your pie dish, this recipe uses a simple press-in dough.

As I mentioned earlier, this gluten-free pumpkin pie recipe is foolproof. When it comes to holiday baking, it’s important to have recipes you can rely on. Because as any Thanksgiving baker knows if something’s going to go wrong, it’s usually the pie crust. The almond meal gives your crust a nice, nutty bite, the vanilla extract and maple syrup bring just enough sweetness, and the egg and egg white bind everything beautifully. Once it’s pressed into your pan, dock your dough to keep it from puffing up and pre-bake. It holds up to the filling and offers a nice contrast in texture.

How To Make This Gluten-Free Pumpkin Pie Recipe

Whereas other recipes that use alternative flours can be complex and unreliable, this gluten-free pumpkin pie recipe couldn’t be easier. (In fact, we’d call it foolproof!) We’re highlighting a few instructions to help you master this pie recipe. Here’s how it comes together:

1. Knead the pie dough and press it into your pie pan, similar to a graham cracker crust. Tip: Because this is a grain-free pie crust, it’ll behave differently than regular dough. Keep your hands wet as you shape the dough in the pie pan.
2. Flute the edge of the crust by placing your thumb and index finger together on your left hand and placing on the outside of the dough. Using your right hand, press your index finger against your other hand on the inside of the dough. You should see that you are able to make to make a small triangle shape. Repeat this pattern around the entire edge of the crust. Dock and pre-bake your crust.
3. Whisk the filling ingredients together in a large bowl. Thankfully, this recipe uses an entire can of pumpkin puree (so you don’t have to worry about what to do with the leftovers). Pour the mixture into the crust and bake at 350 degrees for an hour, checking after 30 minutes. If your edges appear to be browning too quickly, you can wrap aluminum foil around the crust or use a pie shield to keep it from cooking further. You want the filling to be set and the crust lightly browned.
4. This is so good topped with a dollop of whipped cream. Or, if you want to keep things dairy-free, try our cashew “whipped cream” recipe below!
5. To store: Cover pie loosely with plastic wrap. Place the pumpkin pie in the refrigerator. Eat within four days.

Keep reading for our favorite gluten-free pumpkin pie recipe. It’s perfect for the Thanksgiving table or anytime you want to satisfy your seasonal cravings.

This post was originally published on November 4, 2016, and has since been updated.

The post You’ll Want More Than One Slice of This Delicious Dairy- and Gluten-Free Pumpkin Pie appeared first on Camille Styles.

There are few things at a gathering that I love more than a good charcuterie board. While I normally keep things pretty simple during the year, the holidays call for a gorgeous and festive spread of bites that bring any board to the center of everyone’s attention. A few fall and winter favorites, some elevated snacks, and a festively decorated baked brie charcuterie board will have everyone gathered around for a great night.

Sure, this charcuterie board looks fancy, but by taking a few simple shortcuts and rummaging through your own pantry, you’ll be able to whip this up in no time, and no one will realize how easy it was for you to do!

What do you put on a baked brie charcuterie board?

While it may sound counterintuitive, when it comes to crafting the perfect holiday charcuterie board, I like to go simple. Include an abundance of ingredients and your board will look like a mess (or, as Ina Garten says, a dog’s breakfast). Instead, select no more than four of the ingredients listed below. We like to ensure there are at least a few of the following:

• 1-2 cheeses. Brie is, of course, our go-to, but other options like cheddar, goat cheese, parmesan slivers, swiss, or any blue cheese like gorgonzola work beautifully.
• Fresh and dried fruit (I love grapes, apples, pears, dried apricots, persimmons, and pomegranate seeds)
• Toasted nuts (pistachios, marcona almonds, walnuts, pecans, or cashews)
• Olives
• Honey for drizzling
• Crackers or sliced baguette
• Chocolate squares
• Dried meats (prosciutto, mozzarella, salami,

Tips to Turn a board into a meal

The good news is that when you start with a substantial charcuterie board, you can keep the rest of the meal simple. Want to keep the board theme consistent? Follow up with a Pita and Kebab Board for dinner, and our Cookie and Candy Board for dessert! Here are a few other options to complete the meal:

• Whole Roasted Gochujang Cauliflower with Smashed Roasted Butter Beans
• One Pot Garlicky Mushroom Pasta with Sausage & Arugula
• Spicy Pesto Pasta Alla Vodka
• Roasted Chicken & Vegetable Confit
• Sweet & Spicy Braised Short Ribs

How do you decorate a holiday charcuterie board?

In the spirit of less is more, I like keeping the focus on the food itself. You can bring color to the board through a variety of edible extras. Pickles, cranberries, and rosemary for garnish bring accents of jewel tones to the forefront. I also love creating height and varied depth by using vessels, jars, and small, low plates. If you’re going for both flavor and aesthetics, this spin on the classic charcuterie board is the perfect appetizer.

Are you making this charcuterie board for your holiday gatherings? Let us know in the comments or tag us in your post on Instagram!

This post was originally published on November 26, 2019, and has since been updated.

The post This Baked Brie Charcuterie Board Is Your New Go-To Holiday Appetizer appeared first on Camille Styles.

If you come for dinner on a chilly autumn night, there will be a sheet of roasted vegetables on the table. They’re my love language. Even my toddler—an otherwise selective eater—gobbles them up. And so, it feels fitting to re-imagine the overcooked, lackluster veggie dish that inevitably graces your Thanksgiving dinner. Enter: roasted heirloom carrots with wild rice and tahini. These carrots (I promise!) deserve a seat at the table. A contrast of colors, textures, and flavors, this recipe for roasted Thanksgiving vegetables is the best of all worlds.

Highlighting seasonal and healthy ingredients—like hearty grains, caramelized carrots, toasted pepitas, and earthy tahini—there’s gratitude in every bite. Consider these roasted Thanksgiving vegetables your newest tradition.

Tips For Making The Best Roasted Vegetables

When it comes to mastering root veggie season, we (humbly) know a thing or two. Whether you’re making crispy butternut squash, creamy vegan soup, or a classic fall harvest salad, we want you to incorporate the best tips and tricks.

1. Pick root vegetables that feel heavy for their size and firm to the touch. Ideally, they have their stems (or greens) attached. If you’re not using your veggies right away, store them properly.
2. Once it’s game time, wash and pat your veggies dry. Use a sharp knife to cut the vegetables into uniform pieces.
3. When roasting, use a large-rimmed baking sheet. For easy clean up, line the baking sheet with non-toxic parchment paper. Toss the vegetables in high heat oil—you want them nicely coated. Don’t crowd the baking sheet. This is very important! If you crowd and overlap the vegetables, they’ll steam. Instead, for roasting purposes, we want them crispy.
4. Roast vegetables at high heat—400 or 425 degrees Fahrenheit. Once they’re half-way done, give them a good flip. This ensures that the veggies cook evenly.

Crank the broiler for the last few minutes—an extra char is the pièce de résistance.

How To Store Roasted Vegetables

Once cooked and cooled, store them in the fridge. Place cooled vegetables in an airtight container. They’ll keep in the refrigerator for up to five days. You can either combine veggies or keep them in separate containers.

How To Reheat Roasted Vegetables

You have options! Reheat roasted veggies in the oven, in a skillet on the stovetop, air fryer, or microwave. If you’re reheating this heirloom carrot recipe, specifically, warm only the rice and carrots. I prefer reheating the rice in the microwave (with an ice cube!), and the carrots in the oven. Then, add the the tahini, pepitas, goat cheese, and cilantro.

Oven:

Preheat to 350 degrees Fahrenheit. Heat until warmed through, about 5-10 minutes.

Skillet:

In a skillet or cast iron, add a bit of olive oil and cook over medium heat. Stir occasionally. This should take 3-4 minutes.

Air Fryer:

If opting for the air fryer, you’ll get crispy veggies in a matter of minutes! Heat at 350 degrees Fahrenheit and don’t overcrowd the basket.

Microwave:

Last but not least, the microwave. If you don’t mind mushy roasted vegetables, they’ll reheat in 30-60 seconds.

Is this Thanksgiving side dish healthy?

A resounding yes. When it comes to creating a nourishing Thanksgiving side dish, you want a mixture of flavor profiles (to satisfy palates), macronutrients (for balanced blood sugar!), and at least one fresh component (for vitamins and minerals). These roasted heirloom carrots with wild rice and tahini check all the boxes. This recipe contains slow-digesting carbs, healthy fats, fiber, and a bit of protein. It’s well-rounded without overshadowing your main Thanksgiving dish.

Ingredient Swaps

Wild rice is chewy yet sturdy, a wonderful base for this dish. However, you can sub brown rice or farro. Spiced with cinnamon, the heirloom carrots are sweet and warming without any added sugar. For an extra kick, add a pinch of cayenne. Can’t find heirloom carrots? Classic orange carrots will do. You can also sub the carrots for parsnips. The tahini sauce is bright yet earthy, a lovely contrast to the toasted pepitas. A generous layer of crumbled goat cheese adds tang, but you can sub the cheese for salty feta or shaved parm. Lastly, if you don’t like cilantro, swap it for parsley, chives, or mint.

How To Make This Dish Vegan

Either omit the cheese or sub it for your favorite plant-based variety! Otherwise, toss on crispy baked chickpeas in lieu of goat cheese. Keep in mind that this dish is vegetarian, nut-free, and gluten-free. However, if you sub the wild rice for farro or another grain, it will contain gluten.

What To Pair With Roasted Thanksgiving Vegetables

In need of a Thanksgiving menu? We have you covered.

For the main:

• Brined roast turkey
• Citrus salmon
• Creamy butternut squash and bacon pasta
• Butternut squash pizza

Sides that pair beautifully with these heirloom carrots:

• Chopped kale salad
• Cacio e pepe Brussels sprouts
• Cauliflower tabbouleh
• Crispy potatoes

There’s something to appease every palate!

The post These Simple Roasted Vegetables Are the Thanksgiving Side Dish Of Dreams appeared first on Camille Styles.

These mini speculoos pumpkin tarts are basically pumpkin pie on steroids. We made them while baking in Brooklyn with Britt Maren, and let’s just say our Thanksgiving dessert menu will never be the same. (I actually had to sit on my hands to stop myself from eating all the tarts she was “saving for later”…) Disclaimer: there will be no leftovers to save for later. 

Instead of a traditional pie dough, which can be difficult and intimidating to make—and if we’re being real, don’t provide near enough support for all the filling and whipped cream we’d like to pile on—Britt’s recipe uses Speculoos (aka Biscoff cookies) for a much more exciting and delicious experience.

Also, by serving your holiday guests this pumpkin masterpiece in individual tart shells (Britt’s are technically crème brûlée dishes), you’ll happily say goodbye to your days of crust-crumbling pie massacres while trying to transfer each slice from pie to plate.

Why We Love These Pumpkin Tarts

I’ll start with the obvious: what’s not to love? These mini tarts embrace all the quintessential fall flavors. Our favorite seasonal spices—cinnamon, nutmeg, a teaspoon ground ginger, and the tiniest pinch of allspice—lace the pumpkin pie filling with a warming bite. While we’re never ones to turn our nose up at pumpkin pie spice (see our favorite ways to use the blend here, here, and here), there’s something about combining the individual appeal of all of these spices that together, become so much more than the sum of its parts.

You’ll balance all of that autumnal beauty with a quarter teaspoon salt and brown sugar’s caramelized bite. Eggs and coconut milk lend your pumpkin puree mixture a little richness that’s far from overwhelming. And when it comes to method, this recipe couldn’t be easier. Once your crust is (quickly, seamlessly) assembled, all that’s left is to whisk together your filling ingredients and pour the mixture into your prepared tart shells. Bonus, without any flour in sight, your gluten-free friends can indulge as well (just be sure to opt for a gluten-free cookie in the crust, too).

Bottom line: If you’re trying to win Thanksgiving this year, we can’t think of a better way to do it than by giving everyone their own mini pumpkin pie. Just serve, grab a spoon, dig in, and save the crumbly pie drama for your mama. 

Can you make these pumpkin tarts in advance?

Unfilled, your pumpkin tarts can last in the fridge for up to two days. Follow the recipe through step four and allow your mini tarts to cool completely from the oven before placing the pans in the fridge to chill. You can also make the pumpkin filling up to two days in advance, storing it in an airtight container in the fridge before assembling and baking your pumpkin tarts.

How To Make This Recipe Dairy-Free

Who says our vegan friends can’t join in on the festive, pumpkin fun? To make this recipe dairy-free, sub coconut oil for the butter in the crust. Serve your pumpkin tarts with a dollop of whipped coconut cream or your favorite dairy-free ice cream.

Can you swap out the Speculoos for other cookies?

Speculoos or Biscoff cookies are the ideal way to add a little more spice to these pumpkin tarts. If you’re a fan of Trader Joe’s famous cookie butter (made from Speculoos), I can guarantee you’ll love the flavor in your pumpkin tarts. However, if Speculoos simply aren’t your jam or you want to expand elsewhere, the following cookies are solid substitutes depending on your taste preferences:

• graham crackers
• sugar cookies
• gingersnaps
• shortbread

Again, it all comes down to what you ultimately want in terms of flavor. Almost any crispy cookie will work, you just might have to play with the amount of melted butter or coconut oil that goes in the food processor along with your cookies.

Read more of our Baking With Britt Maren story! To see all of Britt’s delicious recipes, get all the inspo at her website. 

This post was originally published on November 14, 2018, and has since been updated.

The post Pumpkin Pie Tartlets with Candied Pepitas appeared first on Camille Styles.

It’s the most wonderful time of the year, and while it’s still 70 degrees here in Texas, I’m full speed ahead in the Christmas spirit. As I get older, I’m constantly looking for ways to capture that holiday excitement that I felt as a kid. This manifests as decorating every room of the house, blasting Christmas music in the kitchen, and allll of the holiday baking. Just this week, I made chocolate peppermint mousse, peppermint popcorn bark, and apple cinnamon muffins. Next up? A big batch of Belgian waffles so I can invite my friends over for a holiday brunch where we’ll make a DIY Waffle Gingerbread House.

We initially made these waffle houses for our holiday shoot with Target, and I have to say, this twist on classic gingerbread houses might be my new favorite tradition. I grew up decorating gingerbread houses with my grandparents every year and while it was always so fun, finding and assembling the house itself was always a pain. Enter: The DIY Waffle Gingerbread House. Swap the gingerbread for waffles, keep the icing and candies, and you have a headache-free holiday activity. Plus, let’s face it, no one really eats the gingerbread itself, so might as well use something you could actually eat. Waffle Gingerbread Houses are the perfect addition to any holiday brunch because they double as the meal and an activity. Kids can go wild with their imaginations, and so can the adults because you’re never too old to decorate a gingerbread house. And lucky for you, we tapped our DIY expert, Chanel Dror Tarlo to share her tips for making the perfect house this season. So, warm up some hot chocolate, put on your Christmas PJs, and get decorating!

6 Tips for Creating Your Own DIY Waffle Gingerbread House

1. Do as the Belgians do.

Belgian waffles are famous for their fluffy texture and square shape, making them structurally perfect for building a gingerbread house. We used Good & Gather frozen waffles from Target, which come in both Original and Double Chocolate, making the crafter’s job just a little bit easier, and a whole lot tastier.

Of course, you can also make waffles from scratch if you want to add in any of your own toppings.

2. The best things come to those who wait.

As excited as you are to start building your DIY waffle gingerbread house straight out of the toaster, let the waffles cool completely first. Cooled waffles are not only easier to handle, but the icing will also stick better since it won’t melt. 

3. The door is always open.

If you’re planning on giving your waffle house any windows or a front door, cut these out before assembling. It’s much easier to cut waffles while they are flat than when they are vertical and attached to each other. Don’t forget to save parts you cut out (unless you eat them first!). You can use these pieces to create a chimney or other decorative aspects. 

4. Timing is everything.

If you plan on eating your waffle creation right away, fresh fruit works as delicious décor. Use raspberries as festive light bulbs, or bananas to create trees. If you want to display your waffle gingerbread house all season, opt for traditional gingerbread candies that will withstand the test of time.   

5. The only rule is, there are no rules.

Whether a minimalist or a maximalist, this is one activity that’s foolproof for DIYers of all ages. From a sparse smattering of toppings to a “more is more” approach, you’ll be surprised at how much anything goes!

6. Let it snow.

Once the candy and chocolate toppings are all set, a final dusting of powdered sugar will take your holiday creation to full “White Christmas” status.

The post Oh, What Fun! How to Make a Waffle Gingerbread House for the Holidays appeared first on Camille Styles.