Elevate your holiday dessert game with easy Cranberry Clafoutis made in a blender. A touch of decadent chocolate balances the tart cranberries in the best way.

Decadent Cranberry Clafoutis

Clafoutis is a classic French dessert that I had never heard of until I went to culinary school. The first time I tasted it, I fell in love.

Whether you’re a seasoned baker or just starting out, it’s a pretty ideal dessert, especially for the holiday season. It’s super sophisticated and has a fancy French name, but we’re making it in the blender.

What is Clafoutis?

Clafoutis (“kla-foo-tee”) is a dessert originating in the Limousin region of France, made by baking fresh fruit (traditionally cherries, but we’re using cranberries today!) in a simple batter that is similar to a pancake batter.

It’s kind of a cross between a flan and a Dutch baby, if you’re familiar with those. When the batter is cooked, it has a soft, slightly eggy, and creamy custardy texture that is the perfect pairing with the tart fruit.

Start with the best stuffing recipe ever, then add savory sausage and sweet apples to it! Everybody who has tried this Sausage and Apple Stuffing has come back for seconds.

This Apple Sausage Stuffing Will Be The Star of Your Table

With over a quarter of a million page views, my husband’s grandma’s old fashioned Stuffing Recipe has become a go-to recipe for home chefs year after year since it was published.

While nothing I can do could compete with, well, Grandma, today I am offering an option to take that original recipe and just add a bit . . . more.

The sweet-and-savory pairing of rich, savory sausage and sweet, tart apples is always nice, but especially so in stuffing.

Try this for a holiday gathering, or make a batch to go with pork chops any time of the year. I guarantee it will bring you comfort with every bite.

Get a head start on holiday cooking with this Make Ahead Sweet Potato Casserole. No marshmallows in sight, just a perfect balance of sweet and savory with pecans, orange zest, black pepper and cinnamon.

“Ohhhhhh, this was sooo delicious! The grated orange zest was a subtle surprise that I absolutely loved! I took the dish to our annual friends’ Thanksgiving potluck and received great reviews. It was a nice alternative to the more traditional super sweet marshmallow-topped dishes that I’m not a fan of. Great recipe!”

—Cindy

This Easy Sweet Potato Casserole has Gourmet Flair

Sweet potato casserole with marshmallows has never been my cup of tea. If you love it, I love that for you! But, if you feel the way I do, keep reading for another option.

Once I decided to make a sweet potato casserole where the marshmallows were out of the equation, I was free to experiment with flavors and textures that are a little bit different than most sweet potato casserole recipes, but in my opinion, much better.

First, I eliminated the eggs in the potato mixture. Eggs are traditionally added to make the mashed sweet potatoes fluffy, but when I tested it this way, I wasn’t a fan. I prefer the mashed sweet potato mixture to be creamy, smooth, and not fluffy.

I stuck with a classic pecan-brown sugar-butter topping, but jazzed up the potatoes with orange zest for brightness, a hefty bit of ground black pepper for spice, and vanilla and cinnamon to complement the sweetness of the potatoes.

The final result is sweet-but-not-too sweet, and upscale in a way people don’t expect this casserole to be. But watch as they come back for seconds!

Learn to make Stovetop Mac and Cheese the way it’s taught in culinary school: perfectly seasoned cheese sauce and noodles that are never mushy or gummy. Add a mix-in or not; this 30 minute recipe rivals anything from a restaurant, and especially anything from a box.

“Delicious! So easy to make!”

—Amy

This Skillet Mac and Cheese Will Be a New Go-To

Real talk time: this skillet mac and cheese is NOT one where you cook the noodles in the same pot as the sauce.

I know, I know, more dishes. But no matter how many times somebody in the food world tries to convince me that these one skillet pasta dishes are just fine, I don’t agree. I’ve tested a ton of them, and in my opinion, all of the starch from the pasta leaches out into the sauce and makes the end result gummy, pasty, and . . . bad.

Using a separate pot to boil the pasta adds BARELY any dishes (I mean, how hard is it to give a quick rinse to a pot that only had pasta and water in it?), but is WELL worth it in terms of the final product’s flavor and consistency.

It’s worth it because this stovetop mac and cheese recipe still comes together quite quickly, and the sharp, cheesy sauce and creamy, dreamy texture will rival anything from a restaurant, and especially anything from a box.

This Halloween Cake is perfect for a birthday or any monster mash. Rich chocolate cake layers and creamy orange buttercream are topped with spooky black ganache for a hauntingly boo-tiful result.

This Halloween Cake is Frightfully Delicious

Are you or a loved one lucky to enough to have a Halloween birthday? What a fun holiday to share a birthday with, in my opinion!

This Halloween Cake would be perfect for a spooky themed party, whether it’s for a birthday or just any type of haunted gathering. Pair it with some savory nibbles from my very popular Halloween snacks post, and you’re ready to do the monster mash!

We’re using a little help from the store in the form of box cake mix to make things just a *little* easier on ourselves (more time to get our costumes together)! But this dessert doesn’t compromise on being festive enough to be the centerpiece of your celebration.

Skip the Starbucks line (and prices!) and make a Caramel Iced Coffee at home. No fancy equipment needed, and made to your exact preferences.

Save Some Money and Make Iced Caramel Coffee at Home!

If you’ve done a Google search for “caramel coffee” in the past 10 years, it’s likely been my recipe that has come up first, and I’m pretty proud of it!

Over 300,000 people have checked out the recipe for that *hot* caramel coffee, and my iced version is just as good.

Read on to find out how to make caramel iced coffee at home that will rival anything you’ve had from Starbucks, for a fraction of the cost.

This Halloween Breakfast might LOOK spooky and weirdly cute, but it’s simply well-made classic cinnamon rolls with yeasted dough, rich cinnamon filling and a sweet glaze.

This Halloween Breakfast for Kids is the perfect spooky treat!

Did you think I had run out of Halloween food ideas? Oh friends, not even close. This site has been known for Halloween treats for many years, with over 600,000 people coming here for spooky recipes.

And I have so many more to share this year. So let’s start things off with the way we’ll be starting our day on October 31st – with Halloween Cinnamon Rolls.

With this Halloween breakfast (or dessert), I wanted to walk the line between spooky, weird and just downright cute. While the decorations are pretty wild, this recipe at it’s heart is simply a well-made yeasted dough, rich cinnamon filling and a sweet glaze.

These are classic homemade cinnamon rolls, just spook-ified.

Boiled Corn on the Cob doesn’t have to suck. We tested it until we came up with a method where corn comes out perfectly sweet, tender and juicy every time.

Let me convince you to Boil Corn on the Cob this way!

When somebody tells me that they’re going to boil corn on the cob, my heart kind of sinks. We take our beautiful corn on the cob pretty seriously here in the Midwest, and 9 times out of 10, boiling = bland.

My very favorite corn cooking method is corn on the cob on the grill, but that doesn’t mean that boiling it has to be bad. I’ve researched and tested a ton of different corn boiling methods, so that you don’t have to.

I’ve tried all of the possible additions like butter, milk, salt and sugar, and it turns out, the best idea is to use all of them!

Follow my method below for how to boil corn on the cob that comes out perfectly sweet, tender and juicy every single time. You’ll never go back to boiling corn any other way.