Ingredient Notes

These simple ingredients come together to create a rich, flavorful bundt cake without anything complicated. Here’s what I used, and some substitution options.

• Fresh blackberries – I did not test this recipe with frozen blackberries, but I don’t recommend them for the cake. They have more water than fresh blackberries and may make the cake too moist. However, you can use frozen blackberries in the glaze.
• Lemon juice – I recommend fresh squeezed lemon juice. 2 lemons will typically get you 3-4 tablespoons of juice. It does depend on the size and juiciness of the lemons.
• All-purpose flour– I use King Arthur unbleached, or Kirkland organic unbleached flour.
• Baking powder– I prefer aluminum free, but either works just fine.
• Salt– what you have on hand is perfect.
• Lemon zest – I like to zest the lemons straight into the bowl with the sugar so all of the oils are incorporated. I zest 3 small lemons for 2 tablespoons of zest.
• Butter – I use unsalted butter. Salted butter may be used. You’ll want to cut the added salt to ¼ teaspoon.
• Eggs – Room temperature eggs are best for even baking.
• Lemon extract – Enhances the lemon flavor. You can also use vanilla extract, which will complement the lemon flavor.
• Sour cream – Room temperature is best. You can substitute plain Greek Yogurt if you’d like.

Bake the cake for 50-55 minutes or until the top is light brown and a thin knife or toothpick inserted in the middle of the cake comes out clean. Let the cake rest in the pan for about 30 minutes before inverting it onto a large plate or cake stand. Let it cool completely.

1. Combine the blackberries, sugar, and lemon juice in a small saucepan over medium heat. Use a potato masher or fork to crush the blackberries as they cook. Once the juices are released and the blackberries start to simmer, let the mixture cook for about 5 minutes. 
2. Remove from heat and pour the mixture through a small sieve so you have a smooth blackberry syrup.
3. Mix in the powdered sugar ¼ cup at a time until the glaze is thick.
4. Pour the glaze over the cake.

Top with fresh blackberries, if desired, and serve at room temperature. Lemon desserts never get old, this Lemon Olive Oil Cake is another one worth keeping on your radar.

Variations

The blackberries in this recipe can be replaced with blueberries for a different flavor profile. Both in the cake and in the glaze. I love the beautiful bright pink from the berry glaze, but you could also substitute a lemon glaze if you want to change it up.

Ingredient Notes

Here’s some helpful information on the ingredients I used.

• Pasta– You can use your favorite shape, it all works, personally, I like something short and with ridges. This makes it easy to eat and the sauce clings to the ridges. I used Rotini, I’ve also used
  Cavatappi.
• Olive oil– I prefer a high quality oil and typically use Extra Virgin Olive Oil (EVOO). Flavor matters.
• Garlic-Start with cloves and use a garlic press to mince. You can substitute jarred minced garlic if you like.
• Sun-dried tomatoes– I use julienned, oil-packed, and drain them and blot them a little. You can chop them for more distribution, or leave them in the cut strips.
• Chicken broth– I love using my own homemade bone broth for a boost of nutrition, but if I’m buying from the store I’ll choose low sodium.
• Heavy cream– if you want to go lighter you can sub half and half, but I highly recommend you use the heavy cream.
• Boursin cheese– Garlic & Fine Herbs flavor, you can find this in the deli of your grocery store near all the specialty cheeses. This is your secret weapon! It’s saving you so much time and the flavor is spot on!
• Baby spinach– I recommend using fresh spinach, it wilts really quickly and you don’t have to hassle with thawing or squeezing out excess liquid.
• Cooked chicken– Rotisserie, grilled, or leftover; shredded or cubed into bite sized pieces. HOT TIP: If you’re making chicken for anything else, make some extra to prep for your freezer and this will be that much easier to make. I always have some on back up for recipes like this and my White Chicken Chili.
• Parmesan cheese– I recommend using freshly grated parmesan cheese off the block, it has the best flavor.

How to Make Chicken Pasta With Boursin Cheese

Before you begin making the sauce, cook pasta until al dente according to the package instructions. Reserve 1 cup of pasta water before draining. Set aside.

1. Make the Boursin cream sauce– In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, just until fragrant. Pour in chicken broth and cream. Bring to a gentle simmer, then stir in the Boursin until fully melted and the sauce is smooth and creamy.
2. Add spinach, chicken, and sun-dried tomatoes- Stir in baby spinach until wilted. Add the cooked chicken and sun-dried tomatoes, and simmer gently for 2–3 minutes to heat through.
3. Add the Parmesan- Stir in the Parmesan. This will help thicken the sauce while adding flavor.
4. Combine with pasta– Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen it. Cook together for 1–2 minutes until hot and well mixed.

Frequently Asked Questions

Substitutions & Variations

This recipe is flexible by design. Here are a few easy ways to make it your own:

• Swap the chicken for shrimp, Italian sausage or even steak.
• Add mushrooms or roasted broccoli (or your fav) for extra veggies.
• Use half-and-half instead of heavy cream for a lighter sauce.
• Try a different Boursin flavor (such as Shallot & Chive) for a subtle twist.
• A pinch of red pepper flakes adds gentle heat that pairs beautifully with the creamy sauce.

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 3 days. The sauce may thicken as it chills, so add a splash of milk, cream, or broth when reheating to loosen it back up. Cream-based sauces don’t freeze well, so this pasta is best enjoyed fresh.

To reheat, warm gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, stirring between each. Avoid high heat to prevent the sauce from separating.

Who’d have thought Cottage Cheese could be so versatile? If you like high protein desserts, check out my Cottage Cheese Ice Cream Bark or my Frozen Yogurt Bark.

Ingredient Notes

These are the 4 simple ingredients you need to make this recipe along with some side notes as to why I chose them.

• Cottage cheese– Full-fat is best for the creamiest, fluffiest texture. However I tested it with lower fat versions and you will still have a fabulous result. I always use Daisy brand because it has just 3 ingredients and and no additives. Did you know some brands actually contain dye? Crazy! Good Culture is another great choice.
• Unsweetened cocoa powder– I always reccomend using a good-quality cocoa for the best flavor.
• Espresso – The espresso is optional, but you would be losing the secret ingredient.  It does not make the mousse taste like coffee.  It actually adds depth and boosts the chocolate flavor.
• Raw honey– Feel free to adjust based on how sweet you like it. I have also used maple syrup and agave nectar, and they also work well.

How to Make High Protein Cottage Cheese Chocolate Mousse

You’ll love how easy this is. Two steps and you’re there! You can use a food processor or a blender. I’ve even used a mini Ninja blender when making a couple single servings.

1. Add the Cottage cheese, cocoa powder, espresso and honey to a food processor or blender.
2. Blend on high until smooth and blended. You will want to occasionally stop the blending and scrape down the sides to make sure everything is incorporated.
3. Spoon the mixture into serving dishes. Chill, and top with whipped cream if desired.

Each serving has around 13 grams of protein, so it’s one of those desserts that actually keeps you satisfied. 🙌🏼

Variations and Mix-in’s for Cottage Cheese Chocoalte Mousse

Make it a double (chocolate)

Add two tablespoons of melted dark chocolate to the blender for a richer, more decadent version. Make the mousse as the directions state, then add the melted chocolate and blend again. See notes in the recipe card for how to melt the chocolate.

Swap the sweetener

I love using raw honey, but maple syrup works too and adds a slightly deeper flavor. Agave nectar is another one I use often, just stick with liquid sweeteners so the texture stays the same.

Add a flavor twist

Add a splash of vanilla extract or a pinch of cinnamon. Peanut butter lovers? Add a spoonful of peanut butter (or almond butter) to the blender for a chocolate nut-butter combo.

Top it off

• fresh berries
• chocolate chips or shavings
• a dollop of whipped cream (I say always)
• sprinkle of flaky sea salt, cocoa powder, or cinnamon
• chopped nuts
• granola

Finish with a garnish of fresh mint leaves.

Frozen treat

Pour the mousse into popsicle molds or small silicone cups and freeze for a creamy, frozen treat. It’s like a high-protein fudgesicle!

Storing and Freezing

Keep your finished mousse in an airtight container in the fridge. It will stay great for 4-5 days, and in fact chilling it makes the texture even thicker and more satisfying. You may see a tiny bit of liquid on top after a couple days, but just stir it in, it’s still great. I usually store mine in small glass containers with a lid for individual servings. Then I have it at the ready for the craving, or I can pack it to go.

Freezing
You can freeze this chocolate cottage cheese mousse for longer storage if needed. It can be stored in a shallow, freezer‑safe container for up to a couple of months, then thaw in the refrigerator overnight before eating. The flavor stays delicious, but the texture can become a bit firmer and more ice‑cream like once thawed. If you want to enjoy it straight from the freezer, it almost has a frozen dessert vibe, just let it soften slightly so it is easy to scoop.

Ingredient Notes

Here’s some notes on ingredients and possible substitutions for this recipe. The ingredients pictured below are for both the syrup and the Mocktail.

• Blackberries– Fresh or frozen both work well here. I do like to have a few fresh berries for garnishing, but it’s optional. I love having frozen fruit on hand, and here’s a quick tutorial on How To Freeze Berries.
• Honey– This is what I used to naturally sweeten the syrup. It adds a gentle floral note and blends nicely with the berries and vanilla. You can swap in coconut sugar, maple syrup or agave nectar as well. Maple syrup will slightly change the flavor, but nothing to worry about. Plain ol’ sugar works great too.
• Water– This is used for consistency and balance in the syrup.
• Black Tea– This is what really sets the drink apart. Black tea adds depth and a subtle dry finish thanks to the tannins. It keeps the Mocktail from tasting too sweet or one-note. Choose a plain black tea without added flavorings for the best result.
• Vanilla Extract– This adds warmth and rounds everything out. It’s a little unexpected in a berry drink and makes such a big difference.
• Lime/Lime Juice-Freshly squeezed is always best! It brightens the drink and balances the sweetness of the syrup. You may also want a slice of lime as a garnish. One of my favorite tools is my Citrus Press, makes juicing those limes a breeze!
• Sparkling Water -This adds the fun fizz. Bubbles just feel festive! You can use unflavored, citrus, or even berry varieties can work. Typically flavored sparkling water does not contain sugar (and you don’t want it to here) and just a hint of flavor, so it shouldn’t mess with the profile we have going on here, or it can add another slight layer of flavor. Have fun with this! I bought a Soda Stream several years ago and I love having bubbles on hand for any occasion.

How to Make A Blackberry Mocktail

There is two main parts to this easy mocktail recipe, first, making the syrup, and second, building the mocktail. I highly recommend making the syrup in advance and having it chilled and ready to go.

Make The Blackberry Vanilla Syrup:

1. Stir together the blackberries, honey, and water in a saucepan. Warm over medium heat, stirring occasionally, until the blackberries begin to break down. Remove the pan from the heat, and add the tea bag, let it steep for 3-5 minutes.
2. Remove the tea bag, and stir in the vanilla extract. Gently mash the berries with a wooden spoon, then, using a fine mesh sieve, strain the syrup into a bowl and allow it to chill.

Build The Blackberry Mocktail

1. Add the chilled blackberry syrup to the glass, you can use 2-3 tablespoons depending on how much flavor you want.
2. Add lime juice and a handful of ice, and top it off with sparkling water. Give it a gentle stir and garnish it if desired.

I like to garnish with fresh blackberries and a slice of lime. These cocktail picks are fun to have and really give it that bit of extra flair. They also come in gold, so pretty! Plus, you can re-use them.

Storing and Freezing

Store the syrup in a sealed glass jar in the refrigerator for up to 1 week or so. If you want to, you can freeze leftover syrup in small portions (like in silicone ice cube trays) for up to 2 months. 

The Mocktail is best enjoyed immediately, but you can pre-mix it (without ice or sparkling water) up to 24 hrs ahead, and add the sparkling water and garnishes just before serving. 

Blackberry Mocktail Pairings

Have a happy hour and serve some Glazed Pecans, Bacon Wrapped Dates, or some BBQ Meatballs. It also goes great with my Turkey & Sweet Potato Skillet, or Air Fryer Fried Pork Chops.

My Blackberry Mocktail is a simple recipe, and is a great fit if you’re choosing alcohol-free options, planning something special for guests, or just want a refreshing way to make your everyday feel a little more special. I hope you enjoy it as much as I do!

I started making mocktails over 20 years ago (before it was trendy), back when my husband and I were dating and I learned he didn’t drink. But I still wanted us to enjoy the experience of sipping something fun, classy, and full of flavor. Over the years, Mocktails became a staple in our home, not just as a substitute, but as their own kind of celebration.

There’s just something festive about a fun drink in a fancy glass. And if all you do is leave the alcohol out, you’re usually left with an overly sweet disappointing experience. There’s something to a well crafted beverage.

Ingredient Notes

Here are some helpful notes about what I used and why to make this coffee mocktail.

• Crushed ice– You can use whole ice cubes if you want, I just like it broken down in the shaker and it’s a bit more distributed. If you don’t have access to crushed ice, just put some cubes in a ziplock bag and use a mallet to crush it. You want medium size pieces. Nugget ice is usually too small as it melts much faster and you don’t want to dilute your drink.
• Brewed espresso (chilled)– Or, strong coffee. I will do double strength if I go this route. I love my Ninja Coffee maker, it has a ‘specialty’ setting which will make strong coffee, it also has an iced coffee setting that could be used, but I’d still make it stronger than normal. Make the coffee/espresso ahead of time and have it chilled.
• Simple syrup– You can purchase this already made, or make your own. See the notes in the recipe card for the how to.
• Heavy cream– This adds thickness and smoothness, so don’t substitute it.
• Turbinado sugar– also known as ‘sugar in the raw’, this is optional for the rimming of the glass, but highly recommended!

How to Make A Non-Alcoholic Espresso Martini

Optional: Prep your glass by chilling it in the frieezer for 30 minutes or so. Dip the rim of the glass in simple syrup, and then in the Turbinado sugar.

Making the Espresso Martini:

1. Fill a Cocktail Shaker with ice and add chilled espresso.
2. Add the simple syrup.
3. Then the heavy cream. Secure the cover, shake vigorously for 30-45 seconds. It should have a nice layer of frothy foam on top when it’s ready. Shake longer if necessary.
4. Strain into prepared glass. I used an 8 ounce coupe glass. You could also use a traditional martini glass.

This fun twist on a virgin espresso martini delivers all the bold flavor and elegance, no alcohol required, and it’s one you’ll come back to again and again.

Variations to try

Here’s where you can have a little fun with flavor and tailor this mocktail to your preferences — or change it up now and then to keep things interesting.

• Sweeten with flavor – Swap out the simple syrup for vanilla syrup or chocolate syrup (like Torani or similar) for a fun twist. You can also use vanilla extract for a more subtle flavor boost.
• Go dairy-free – Swap in coconut cream for the heavy cream. It’s a great option if you’re avoiding dairy or just love a subtle coconut flavor.
• Switch up the garnish – Instead of espresso beans, try a light dusting of cocoa powder or cinnamon on top for a warm, aromatic finish.
• Add complexity – For deeper flavor, add a splash of a zero-proof coffee liqueur like Lyre’s. or a few drops of non-alcoholic bitters.
• Make it feel more like a classic cocktail – Try a zero-proof spirit such as Clean Co. Zero Proof Vodka to get closer to the structure of a traditional espresso martini.

In our house, cranberries don’t just show up in the homemade cranberry sauce, though we do go through plenty of that, especially around the holidays. We really love that bold, tart flavor in just about anything. So when I was thinking about adding a dessert to our Thanksgiving spread that was a little different (but still felt festive), this cranberry cheesecake just made sense. It’s simple, pretty, and doesn’t take up any oven space, which is always a win on busy cooking days.

It starts with a buttery graham cracker crust, then comes the creamy cheesecake layer that’s made extra smooth with a hint of white chocolate pudding. On top, a jewel-toned cranberry sauce adds just the right zing, and sugared cranberries bring that sparkle and crunch. Finish it off with whipped cream, and you’ve got a dessert that looks like it came from a bakery — but you made it right at home 🙌🏼(with way less effort than it looks like!).

Make it ahead, skip the oven, and wow your guests (or just your kids at the dinner table). It’s one of those desserts that feels special but is secretly simple, and I’m all about that. There are a few steps to this recipe because of the layers, but they truly are easy to do.

Ingredient Notes For Cranberry Cheesecake

Some helpful information to set you up for success.

• Graham Cracker Crumbs– You can find these in the baking aisle, or you can crush graham crackers yourself. You’ll need about 8-10 full sheet graham crackers for 2 cups worth of crumbs. You can crush them in a bag with a rolling pin, or use a food processor.
• Butter– I used unsalted butter. Melt it in the microwave in 20 second increments, or on medium low on the stove top.
• Sugar– You’ll need both granualted sugar and powdered sugar.
• Cream Cheese– Full fat is recommended, it gives the creamiest texture and sets up the best. The cream cheese needs to be at room temperature before you start so plan ahead.
• White Chocolate Pudding Mix– This is going to add flavor and thicken up the filling. You could use vanilla instead, but I really like the white chocolate.
• Heavy Whipping Cream– This is for both the filling and garnishing. It keeps the filling fluffy and light.
• Vanilla Extract-I used the clear because the filling is white, but it’s completely fine to use the regular one.
• Cranberries-For the cranberry filling you can use fresh or frozen berries. Fresh cranberries are best for the sugared cranberries, which is an optional garnish but makes a stunning presentation.
• Cornstarch- This is used as a thickening agent for the cranberry layer. You’ll mix it with water (see the recipe card) to create a slurry.

How to Make No Bake Cranberry Cheesecake

For The Crust

1. Make the crust by combining graham cracker crumbs, melted butter, and sugar in a mixing bowl. Stir until evenly coated.
2. Press firmly into the bottom of a 9 inch deep dish pie dish or a springform pan. Place in the refrigerator to chill while preparing the filling.

For The Cheesecake Layer

1. Beat the softened cream cheese until smooth. Add pudding mix and powdered sugar.
2. Mix until combined.
3. In a separate bowl, whip the heavy cream with vanilla until stiff peaks form. Fold the whipped cream into the cream cheese mixture until smooth and fluffy. 
4. Spread evenly over the crust.

For The Cranberry Layer

1. Combine cranberries, sugar, and water in a saucepan.
2. Cook over medium heat until the cranberries burst and soften. Stir in the cornstarch slurry and cook until the sauce thickens.
3. Remove from heat and stir in vanilla. Strain through a fine mesh strainer for a smoother sauce if desired. Let cool completely before spreading gently over the cheesecake layer.

For The Sugared Cranberries

1. Make a simple syrup by heating water and sugar in a saucepan until dissolved.
2. Add the cranberries and stir to coat.
3. Using a slotted spoon, remove them to a baking sheet lined with parchment paper. Allow them to sit at room temperature for about an hour.
4. Roll the cranberries in sugar, and place them on parchment paper to set. Try not to eat them all!

For the Whipped Cream Topping

1. Whip the remaining heavy cream, powdered sugar, and vanilla until soft peaks form.
2. Spread or pipe decoratively over the chilled cheesecake.

Storing and Freezing

Store leftover cheesecake covered in the refrigerator for up to 4 days.

This cheesecake can also be frozen (without the whipped cream layer). Wrap it tightly and freeze for up to 1 month. Thaw it in the refrigerator overnight before adding whipped cream and serving. Sugared cranberries should also be added just before serving.

Mini Cheesecake Jars Option

If you’re serving a crowd, want individual portions, or just love the idea of dessert in a jar (who doesn’t?), this recipe works beautifully as mini no-bake cranberry cheesecakes. They’re festive, portable, and always a hit with both kids and adults.

How To Make Mini Cranberry Cheesecake Jars

• Crust: Spoon about 2 tablespoons of graham cracker crust mixture into each small jar or cup (4–6 oz size works well). Press down gently to form a base.
• Cheesecake Layer: Prepare the filling as directed. Use a piping bag or spoon to add the cheesecake layer over the crust.
• Cranberry Topping: Once cooled, spoon a thin layer over the cheesecake. It doesn’t have to be perfect — the layers look beautiful even when rustic.
• Whipped Cream: Pipe or dollop whipped cream on top just before serving, or right before chilling if you’re prepping ahead.
• Sugared Cranberries: Top each jar with 1–3 sparkly cranberries or a sprinkle of crushed graham crackers for garnish.
• You should get about 12 jars total.

Tips:

• Make-ahead: These can be assembled up to 24 hours in advance. Just add whipped cream and garnish closer to serving time for the best presentation.
• Storage: Store covered in the fridge. Mason jars with lids make this extra convenient.
• Kid-friendly: Let the kids help layer or decorate their own jars — it’s a great hands-on holiday activity!

Ingredient Notes For Homemade Crescent Rolls

A few details about the ingredients I chose for this recipe that will help you succeed.

• Whole Milk– offers the richest result, I highly recommend. You can use 2% if you’d like, it will still turn out, but the whole is better.
• Sugar- To keep things simple, I just used regular white granulated sugar.
• Unsalted Butter- If you only have salted butter, reduce the salt in the recipe to 1 1/2 teaspoons instead of 2 teaspoons.
• Salt- It helps strengthen the gluten structure, which improves the roll’s texture. It also enhances flavor and balances the sweetness in the dough.
• Yeast- use instant yeast (also called “rapid rise” or “bread machine yeast”). It doesn’t need to be proofed before mixing, it can be added directly to the dough. It activates faster than active dry yeast, which means shorter rise times.
• Warm water- The ideal temperature is around 105–115°F — warm to the touch, but not hot. I recommend a thermometer, but if you don’t have one, test on your wrist, it should feel like warm bath water. If it’s too hot, it will kill the yeast.
• Eggs- Adds richness, structure, and a soft crumb to the rolls. They also help the dough rise higher because of their protein and fat content. Use room temperature eggs if possible, they incorporate more easily and help the dough rise more evenly.
• All purpose flour- I like the King Arthur Brand, and always use unbleached flour.
  

How to Make Crescent Rolls From Scratch

1. Heat 1 cup of milk in a small saucepan until hot to the touch, but not boiling. Add the hot milk to a mixing bowl along with the sugar, butter, and salt. Mix until combined.
2. Add the yeast, 2 eggs, 1 cup of flour, and the warm water to the mixing bowl. Mix again to combine. 
3. Add the remaining flour in 1 cup increments until the dough is soft. It should still be slightly sticky but should also pull away from the sides of the mixing bowl while mixing. Form the dough into a ball in the center of the mixing bowl.
4. Cover the bowl with a kitchen towel and let rise 45-60 minutes or until the dough has doubled.
5. Roll out the dough into a circle until it is about ½ inch thick. (Don’t worry if you’re circle isn’t perfect– neither is mine! 😜).
6. Using a large knife or a pizza cutter, cut the dough in half repeatedly until you have 16 triangular wedges. 
7. Take each wedge and roll it in on itself, starting at the wide end and rolling towards the tip. Place the rolled wedges onto the prepared baking sheets, leaving about 1-2 inches between each roll.
8. Cover the baking sheets with a kitchen towel and let rise for 25-30 minutes. Use a pastry brush or basting brush to spread an even layer of the egg wash over each roll.

• Garlic Herb Butter Rolls– Brush the shaped rolls with a mix of melted butter, minced garlic, and fresh herbs like rosemary, thyme, or parsley before the second rise and again right after baking.
• Cheese-Stuffed Rolls– Before rolling up each wedge, place a small cube of cheese (cheddar, mozzarella, or fontina work great) at the wide end. Roll as usual and bake.
• Honey Butter Glaze– Skip the egg wash and instead, brush the hot rolls out of the oven with melted butter mixed with honey (about 1 Tbsp honey to 3 Tbsp butter).
• Whole Wheat Blend– For a slightly heartier texture, use half all-purpose and half white whole wheat flour. Add an extra tablespoon of water if needed, since whole wheat absorbs more liquid.
• Savory Kick: Cracked Pepper + Parmesan– Before baking, sprinkle the egg-washed rolls with fresh cracked black pepper and grated Parmesan cheese.
• Cinnamon Sugar Swirl (Sweet Version)– Lightly brush softened or melted butter over the triangle, then sprinkle cinnamon sugar over it before rolling them up. Brush with melted butter after baking and sprinkle with more cinnamon sugar or powdered sugar if desired. Turn your dinner rolls into brunch or dessert!
  

Storing and Freezing

Store the rolls in an airtight, container at room-temperature for up to 5 days. To freeze the rolls, let them cool completely, then store in an airtight container or freezer bag. Freeze up to 3 months.

To reheat, wrap in foil and warm in a 300°F oven for about 10 minutes.

Serve these delicious Mashed Potatoes with Boursin Cheese at your holiday table alongside Roasted Turkey or Braised Beef with Cranberries. Or for everyday goodness, eat them with Air Fryer Pork Chops, Meatloaf, or Stuffed Flank Steak.

Variations & Flavor Ideas

This recipe is super flexible. Here are a few ways to change up the flavor profile if you’re someone that likes to change things up often.

Try different Boursin flavors. The garlic and fine herbs is classic, but the shallot & chive, caramelized onion, or rosemary and garlic varieties are equally delicious and bring a unique twist. Just swap in the same amount.

Make it extra creamy. Stir in a few tablespoons of sour cream along with the Boursin for an ultra-luxurious mash.

Add roasted garlic. If you’re a garlic lover, roast a whole head of garlic (cut off the top, douse with olive oil, wrap in foil, and roast at 375 for 30-40 mintues until soft) and mash it into the potatoes for deeper, sweeter garlic flavor alongside the herby cheese.

Loaded mashed potatoes. Fold in crispy bacon bits, shredded cheddar, and chopped green onions for a loaded version. Great for game day or a casual dinner.

Make it baked. Spread the mashed potatoes into a casserole dish, top with a little extra Boursin or shredded cheese, and bake until golden for a more structured, dinner-party-ready version.

Storing and Freezing

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of milk to restore creaminess.

To freeze, let them cool completely and put in an airtight container. I like using freezer bags as they are thicker and have good protection. You can also store them flat in the freezer which doesn’t take up as much space and thaws quicker (By flat, I mean after sealing the bag, I spread the contents out so it will lay flat).

Mashed potatoes can be frozen for up to 1 month for the best texture and flavor. You can technically go longer (up to 2–3 months), but after that, you risk noticeable changes in texture, especially because of the dairy content. Thaw in the refrigerator overnight, and reheat gently with a splash of milk or cream to restore the creamy texture.

I hope these Creamy Boursin Mashed Potatoes become a go-to at your table, just like they are at mine. If you give them a try, I’d love to hear how they turned out — leave a comment below or tag me on Instagram @artfrommytable so I can cheer you on!

Ingredient Notes

These are pretty standard pantry ingredients, but I’ve included a few details for your reference.

• Bone-in Pork Chops– Bone in are more juicy and flavorful. Mine are about an inch thick. If you have thicker ones, your cook time may need to be adjusted.
• Flour- All purpose works well here. I prefer the King Arthur brand, and I recommend unbleached, but any flour will do.
• Spices- Garlic powder, Onion Powder, Smoked Paprika, Salt & Pepper add flavor to your breading mixture. Salt also helps to tenderize meat. You can get creative and change up the flavor by swapping these out if you want to.
• Egg and Dijon Mustard– This duo is your binding agent. The mustard will also add some flavor, but acting as an emulsifier, it helps the egg stick better to the pork.
• Fresh Parsley- This garnish does add a little flavor and it makes your dish look pretty. My kids always think something is super fancy when I sprinkle some herbs on it. If you don’t have it, don’t sweat it.
• Oil– I recommend Avocado oil or Olive Oil. I use a spray mister to lightly coat the food. You can also use just general cooking spray.

How to Make Air Fryer Bone In Pork Chops

1. Prep your ingredients– Mix the flour and spices together in a shallow bowl. Whisk the egg and dijon together in another shallow bowl, and pat those pork chops dry with a paper towel. Lay it out in an assembly line for yourself.
2. Dip the pork chop into the egg mixture so it’s completely covered on both sides.
3. Dredge it in the seasoned flour, coating both sides and pressing it in a bit.
4. Spray it lightly with a little oil or cooking spray and Air Fry for 12-14 minutes, flipping half way through

Time and Temperature Tips

Getting pork chops just right in the air fryer comes down to a few key things: thickness, temperature, and spacing. Here’s what you need to know to make sure they turn out juicy and golden every time.

• Preheat your air fryer
  Just like an oven, a quick preheat (about 5 minutes at 400°F) helps get that crispy coating right away.
• Cook at 400°F
  This high temp is perfect for crisping the outside while keeping the inside juicy. Lower temps may dry out the pork before it crisps up.
• Time range: 12–14 minutes
  For 1-inch thick, bone-in pork chops, plan on 12–14 minutes total, flipping halfway through. Thinner chops may need less time, and thicker ones a bit more.
• Don’t crowd the basket
  Make sure the pork chops are in a single layer with a little space in between. Overcrowding can lead to uneven cooking and less crisp.
• Check for doneness with a thermometer
  Pork should be cooked to an internal temperature of 145°F, measured at the thickest part. Use an instant-read thermometer for best results.
• Let them rest
  After cooking, let the pork chops rest for 3–5 minutes before serving. This helps the juices redistribute and keeps them moist.

Every air fryer is a little different, so keep an eye on yours the first time and adjust if needed. I have the Ninja Air Fryer and I’m very happy with it.

Seasoning Variations

Start with the basic blend (paprika, garlic powder, onion powder, salt, pepper), and try mixing things up with these ideas:

• Smoky Southwest – Add 1 tsp chili powder and 1 tsp cumin to the base mix.
• Herb Blend – Add 1-2 tsp Italian seasoning for an herby crust.
• Zesty Cajun – Use Cajun seasoning or blackened seasoning in place of paprika for a spicy kick. You may want to up the amount depending on how spicy you like it.
• Lemon Pepper – Omit the smoked paprika, replace black pepper with lemon pepper seasoning and add a pinch of dried dill. There’s only 1/2 teaspoon of black pepper, so again, you may want to up this to really taste the lemon.
• Parmesan Crust – Mix ¼ cup finely grated Parmesan into the flour for a cheesy, golden finish.
• More Crunch- Replace part of the flour mixture with panko bread crumbs.

Serving Suggestions

These Air Fryer Fried Pork Chops pair well with most sides. We like ours with Boursin Mashed Potatoes and Garlic Butter Green Beans or Roasted Brussels Sprouts. If you like a cold side, Broccoli Salad is a winner every time.

Storing and Freezing

Store any leftover pork chops in an airtight container in the refrigerator for up to 4 days. If you’d like to freeze them, let them cool completely first, then wrap each chop tightly and place in a freezer-safe bag or container. They’ll keep best in the freezer for up to 3 months.

Vacuum sealing makes a huge difference on preserving and protecting from freezer burn. This is a nice one. Also great if you do any Sous Vide Cooking. If you don’t have one, just press as much air out as possible before putting it into the freezer.

Reheating

If they are coming from the freezer, thaw in the refrigerator. To reheat the pork chops in an air fryer, preheat it to 350°F and air fry for 4–5 minutes to restore crispiness.

If you’re anything like me, you love a good shortcut in the kitchen—especially one that doesn’t sacrifice flavor. That’s exactly what these cookie bars deliver. They’re everything you love about classic peanut butter cookies, but baked all at once and sliced into bars. Less scooping, less mess, more time to enjoy the people you love.

Sometimes we need shortcuts, but when I want to spend a little more time, I love to make Birds Nest Cookies, Snowball Cookies, and even Breakfast Cookies. Cookies for breakfast? Sign me up! (Don’t worry, they have good stuff in them.)

Ingredient Notes

A few details about the ingredients in this recipe to set you up for success.

• Butter – Salted or unsalted is fine in this recipe. Adds richness and helps with that soft, chewy texture.
• Brown sugar – For moisture and deep caramel flavor.
• Honey or maple syrup – By using honey, I was able to remove 1 cup of granulated sugar from the recipe (a little better for you). It helps keep the bars intact (chewy, not crumbly) without overpowering the peanut butter flavor. It still adds the slight sweetness and the stickiness that is needed. These were also tested with corn syrup, so if you like a cheaper option, you can use that instead.
• Peanut butter – Use smooth, shelf-stable peanut butter like Jif or Skippy. Natural peanut butters (even thought I’m a big fan) won’t give the right texture.
• Vanilla extract – makes everything better in my opinion! Feel free to use a little extra if you like.
• Flour – All-purpose is perfect here. You can sub a 1:1 gluten-free blend if needed. As usual, texture isn’t quite the same for gluten free. If you need a great gluten free cookie, try these Chocolate Hazelnut Drop Cookies.
• Chocolate chips – Semi-sweet gives a nice balance, but use what you love. My personal favorite is dark chocolate.
• Chopped peanuts (optional) – Adds a little crunch and extra peanut flavor on top.

How to Make Peanut Butter Cookie Bars

1. Cream the butter, sugar, and syrup, using a stand mixer, until it’s fluffy, add the peanut butter, egg, and vanilla and mix until smooth.
2. Add the flour, a couple tablespoons at a time, and mix until just combined.
3. Stir in the chocolate chips using a rubber spatula to gently mix them in.
4. Press into the pan, top with more chocolate chips (and peanuts, if using), and bake until golden around the edges.
   

Let them cool completely before slicing—trust me on this one. The texture is perfect once they’ve had time to set.

Frequently Asked Questions

Optional Add-Ins & Variations

These bars are super versatile, and sometimes a small tweak gives them a whole new vibe. Here are some fun ways to switch things up:

🍫 Chocolate Lovers

• Double chocolate – Stir in 1 tablespoon of cocoa powder and use chocolate chunks or dark chocolate chips.
• Peanut butter cup bars – Press chopped mini Reese’s into the top before baking.
• Swirl in Nutella – Drop spoonfuls over the top and swirl with a butter knife before baking.

🥜 Nutty or Crunchy

• Crunchy peanut butter – Swap out the smooth PB for crunchy to add texture.
• Chopped pretzels – Sprinkle on top for extra crunch and a salty finish.
• Reeces Pieces or peanut butter chips – Sprinkle on top instead of chocolate chips.

🍓 Fruity Twists

• Jam swirl – Drop spoonfuls of raspberry or strawberry jam over the top and gently swirl before baking. Top with nuts and chocolate chips.
• PB&J vibes – Use half chocolate chips and half dried strawberries or freeze-dried raspberries in the dough.

🍬 Sweet Tooth Style

• Butterscotch chips – Swap or mix with chocolate chips for a rich, caramel flavor.
• M&Ms – Especially fun for holidays or parties. Color-coordinate them for the season or to match your favorite teams colors.
• White chocolate + dried cranberries – A fancier twist that’s great for gifting.

🧂 A Little Extra

• Flaky sea salt – Sprinkle over the top right before baking to balance out the sweetness.
• Espresso powder – Add ½ tsp to the batter for a subtle mocha flavor.

Don’t be afraid to play! These cookie bars are super forgiving, and your pantry probably has something fun to try already.

How to Make Cottage Cheese Ice Cream Bark

1. Blend it- Add cottage cheese, honey, and vanilla to a food processor. Blend, scraping the bowl as needed, until completely smooth and creamy.
2. Spread it- Scoop the mixture onto a rimmed baking sheet lined with parchment paper. Spread into an even rectangle about 1/4″ thick.
3. Drizzle- Using a fork, silicone brush, or a zip‑top bag with the corner snipped, drizzle the melted chocolate over the cottage cheese mixture.
4. Top & freeze– Scatter chopped cherries and almonds over the top and gently press so they adhere. Freeze flat until solid, then cut into squares or break into pieces. Serve right away.

Variations

Here are some topping ideas you can try to change it up. Remember that more wet fruits can turn icy when frozen, not a bad thing, but just a head’s up. It helps to pat them dry before topping the bark.

Tropical Escape

• Pineapple chunks + mango (pat dry)
• Toasted coconut flakes
• Drizzle of melted white chocolate or dark chocolate

Nutty Delight

• Chopped pistachios + pecans
• Dried cranberries
• Drizzle of dark chocolate

Penut Butter & Chocolate

• Swirls of peanut butter (melt slightly for drizzling)
• Mini chocolate chips
• Sprinkle of crushed pretzels

S’mores Inspired

• Mini marshmallows
• Crushed graham crackers
• Dark chocolate drizzle

Strawberry Shortcake

• Fresh sliced strawberries
• Crushed shortbread cookies
• White chocolate drizzle