WHY YOU’LL LOVE OREO LASAGNA

• No baking required
  
• Four dreamy layers of chocolate goodness
  
• Make-ahead friendly (actually better the next day)
  
• Crowd-pleasing potluck dessert
  
• Oreo lovers go absolutely wild for it

Chocolate Lasagna Recipe 

There are desserts that politely sit on the table… and then there are desserts that disappear before you even grab a plate. This one falls squarely in the second category.

Chocolate lasagna is one of those nostalgic layered desserts that shows up at potlucks and family gatherings and somehow manages to make everyone feel like a kid again.

Creamy, cold, chocolatey, and just a little over the top.

The Oreo crust alone could pass for dessert, but once you add that smooth cream cheese layer, the pudding, and the whipped topping? It turns into something completely irresistible.

And the best part? You make it ahead, tuck it into the fridge, and let it do its thing.

By the time you slice into this dessert lasagna, the layers hold together beautifully… and suddenly everyone wants seconds.

Love this loaded chocolate dessert? Try my ultra-indulgent chocolate caramel Better Than Sex Cake next!

INGREDIENT NOTES

• Oreo Cookies: No need to remove the filling. It helps bind the crust along with melted butter.
  
• Cream Cheese: Make sure it’s fully softened for easy mixing and a smooth layer.
  
• French Vanilla Pudding Mix: Stabilizes the whipped cream and adds flavor.
  
• Instant Chocolate Pudding: Thickens quickly and creates that rich chocolate layer.
  
• Heavy Cream: Whips into a stable topping that holds its shape beautifully. Make extra for decoration!

VARIATIONS

Peanut Butter Version: Add ½ cup of peanut butter to the cream cheese layer.

Mint Chocolate: Use mint Oreos and add a drop of peppermint extract to the whipped cream.

Caramel Drizzle: Add caramel between the pudding and whipped cream layers.

Double Oreo: Sprinkle extra crushed Oreos between each of the layers.

Mocha Twist: Mix 1 teaspoon espresso powder into the pudding layer.

Individual Servings: Build the layers in mini trifle dishes instead of one big pan.

SERVING SUGGESTIONS

• Slice dessert lasagna straight from the refrigerator.
  
• Add extra whipped cream and a mini Oreo on each slice.
  
• Pair this chocolate lasagna recipe with strong coffee.
  
• Bring to potlucks, BBQs, or holiday gatherings.
  
• Cut into smaller squares for dessert bars.

DESSERT LASAGNA FAQ

The key to this chocolate lasagna recipe is clean layers. And the key to clean layers is patience.

Each one should be spread gently and allowed to chill briefly before adding the next. This prevents mixing and keeps those beautiful, defined layers.

The pudding thickens naturally after about five minutes, so that’s the perfect moment to spread it. If you add it too soon, it will be runny and harder to keep defined.

And the whipped cream stabilized with pudding mix? That’s what keeps the topping fluffy and sliceable even after several hours in the refrigerator.

But before all that… start this chocolate lasagna recipe with Oreos. The creme filling helps the melted butter bind the crumbs together so all those incredible layers have a sweet, stable base.

TOOLS NEEDED

• 9 x 13-inch Baking Dish: Just the right size for a potluck-friendly Oreo lasagna.
  
• Food Processor: To make Oreo crumbs for the crust.
  
• Electric Mixer: For whipping the cream cheese and whipped cream layers. Helps with the pudding too!
  
• Mixing Bowls: For every layer of this dessert.
  
• Rubber Spatula: Makes spreading layers easy.

Enjoy!

With love, from our simple kitchen to yours.

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Other Scrumptious No Bake Chocolate Desserts

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Chocolate Lasagna Recipe (Easy No-Bake Dessert)

This Chocolate Lasagna Recipe layers chocolate pudding, cream cheese, whipped cream, and Oreo cookies into a showstopping no bake dessert.

Course Dessert

Cuisine American

Method Food Processor

Prep Time 30 minutes minutes

Inactive Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 12

Calories 473cal

Author Donna Elick

Equipment

• 9 x 13 baking dish This set is one of my favorites! The 9×13 is perfect for casseroles and the smaller size is awesome for making half a casserole recipe.
• food processor or rolling pin for crushing the Oreo cookies
• mixing bowls You’ll want a few large bowls when you make this chocolate lasagna recipe. Otherwise, plan to do some quick washing in between layers.
• stand mixer or Electric Hand Mixer with both the paddle and whisk attachments

Ingredients

FOR THE OREO CRUST

• 1 14.3 ounce package Oreo cookies
• 6 tablespoons unsalted butter melted

FOR THE CREAM CHEESE LAYER

• 1 8 ounce package cream cheese, softened
• 1/4 cup granulated sugar
• 2 tablespoons milk

FOR THE WHIPPED CREAM LAYER

• 1 cup heavy whipping cream
• 1/4 cup plus 2 tablespoons powdered sugar
• 2 tablespoons instant French vanilla pudding mix
• 1 teaspoon vanilla extract

FOR THE CHOCOLATE PUDDING LAYER

• 2 3.9 ounce boxes instant chocolate pudding mix
• 3 cups whole milk

GARNISH

• Mini Oreo cookies
• Chocolate shavings
• Additional whipped cream

Instructions

• PREP PAN: Lightly spray a 9 x 13-inch baking dish with nonstick spray.
• MAKE CRUST: Place the 1 14.3 ounce package Oreo cookies in a food processor and pulse until fine crumbs form. Reserve ¼ cup crumbs for topping.
• PRESS CRUST: In a bowl, mix the remaining Oreo crumbs with 6 tablespoons unsalted butter. Press firmly into the bottom of the baking dish. Refrigerate while preparing the next layer.
• MAKE CREAM CHEESE LAYER: In a mixing bowl, beat the 1 8 ounce package cream cheese, softened until smooth. Add 1/4 cup granulated sugar and 2 tablespoons milk and beat until creamy. Set aside.
• MAKE WHIPPED CREAM: In a large bowl, combine 1 cup heavy whipping cream, 1/4 cup plus 2 tablespoons powdered sugar, 2 tablespoons instant French vanilla pudding mix, and 1 teaspoon vanilla extract. Beat with an electric mixer until stiff peaks form.
• COMBINE LAYER: Fold half of the whipped cream mixture into the cream cheese mixture until smooth. Spread evenly over the Oreo crust. Refrigerate for 10 minutes.
• MAKE PUDDING: In a bowl, whisk together 2 3.9 ounce boxes instant chocolate pudding mix and 3 cups whole milk until smooth. Let stand 5 minutes until slightly thickened.
• ADD PUDDING LAYER: Spread the chocolate pudding evenly over the cream cheese layer.
• TOP WITH WHIPPED CREAM: Spread the remaining whipped cream over the pudding layer.
• GARNISH: Sprinkle the reserved Oreo crumbs over the top and add Chocolate shavings.
• CHILL: Cover and refrigerate for at least 4 hours until fully set.
• SERVE: Slice into 12 pieces. Top each slice with Additional whipped cream and a Mini Oreo cookies before serving.

Notes

Make-Ahead: This dessert is perfect for making a day ahead. The layers hold together even better after chilling overnight.

Cool Whip Shortcut: You can substitute two 8-ounce containers whipped topping for the homemade whipped cream.

Freezer Shortcut: If you need to speed up the chilling process, place the dessert in the freezer for about 1 hour, then transfer to the refrigerator until ready to serve.

Chocolate Curls: Use a vegetable peeler to shave curls from a chocolate bar for easy garnish.

Storage: Store covered in the refrigerator for up to 4 days.

Nutrition

Serving: 1 | Calories: 473cal | Carbohydrates: 51g | Protein: 6g | Fat: 28g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 800mg | Sugar: 27g | Fiber: 1g | Calcium: 119mg | Iron: 4mg

Originally published February 2021. Updated and republished April 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Chocolate Lasagna Recipe (Easy No-Bake Dessert) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE AIR FRYER CARROT RECIPES

• Crispy edges, tender centers
  
• Sweet and savory balance
  
• Done in under 15 minutes of cook time
  
• Elegant enough for holidays
  
• Easy enough for a Tuesday

Air Fryer Carrots

Oh, I love when a vegetable shows up and refuses to be boring!

Carrots don’t have to be an afterthought. When you give them a little honey, some fresh rosemary, and real heat, they transform.

The natural sugars in the carrots caramelize, the honey turns glossy, and those rosemary leaves get fragrant and slightly crisp around the edges.

Honey glazed carrots taste elevated. But they’re not complicated. Letting them marinate matters. It gives the honey time to cling and soak in instead of just sliding off in the basket.

And the air fryer? It concentrates everything. No watery vegetables. No limp texture.

Just sweet, savory, golden bites that disappear faster than you think they will. All vegetables should taste this good.

Rather use the oven instead? Our Brown Sugar Roasted Carrots are a rich, sweeter option that takes a little less time!

INGREDIENT NOTES

• Whole Carrots: Cut evenly so they cook at the same rate. Thick pieces will need more time.
  
• Honey: Enhances the natural sweetness without making airfryer carrots too candy-like.
  
• Fresh Rosemary: Fresh makes a difference here… dried won’t give the same aroma, and tends to burn in the air fryer.
  
• Extra Virgin Olive Oil: Helps caramelization and prevents sticking.
  
• Kosher Salt: Balances the sweetness after cooking.

VARIATIONS

Maple Glazed: Swap the honey for pure maple syrup.

Thyme Swap: Use fresh thyme instead of rosemary (or use a mix of both).

Spicy Honey: Add a pinch of red pepper flakes to the marinade.

Balsamic Finish: Drizzle air fryer carrots lightly with balsamic glaze before serving.

Garlic Herb: Add 1 teaspoon minced garlic to the honey marinade.

Orange Zest: Include a little fresh zest for brightness.

Extra Color: Use heirloom carrots for more visual interest and complex flavor.

SERVING SUGGESTIONS

• Pair honey glazed air fryer carrots with grilled steak for contrast.
  
• Serve alongside our creamy chicken or crock pot beef stroganoff.
  
• Add to a holiday spread with roasted potatoes.
  
• Chop and fold into pasta salads or turkey tetrazzini casserole.
  
• Blend with some chicken or vegetable stock for an easy roasted carrot soup.

AIRFRYER CARROTS FAQ

Carrots are naturally high in sugar. When exposed to high, circulating heat like the air fryer provides, those sugars caramelize quickly, which deepens flavor and creates those golden edges without turning them mushy.

The key to successful air fryer carrots recipes is surface moisture control. Too much oil or overcrowding traps steam and softens them instead of crisping.

A single layer and proper spacing allow the heat to circulate and concentrate the glaze.

Letting carrots sit in the honey mixture before cooking allows a thin coating to cling to the surface. That’s what creates the glossy finish instead of a sticky puddle at the bottom of the basket.

Simple technique. Big payoff.

TOOLS NEEDED

• Air Fryer: Basket style preferred.
  
• Large Mixing Bowl: Plenty of room for properly coating the carrots.
  
• Sharp Knife: Even cuts matter with this air fry carrot recipe.
  
• Vegetable Peeler: For a rustic look, leave unpeeled but give them a good scrub.
  
• Tongs: For easy flipping or shaking.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Air Fryer Recipes

Air Fryer Meatballs (Easy 18 Minute Homemade Recipe)

Best Air Fryer Meatloaf (Easy 5 Minute Prep Recipe)

Crispy Air Fryer Roasted Rosemary Potatoes Recipe

Easiest Air Fryer Corn on the Cob (15 Minute Recipe)

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Air Fryer Carrots

Honey glazed Air Fryer Carrots are scrumptiously sweet and satisfyingly crispy, infused with rosemary flavor. Dramatic with little effort!

Course Side Dish

Cuisine American

Method Air Fryer

Prep Time 30 minutes minutes

Cook Time 12 minutes minutes

Total Time 42 minutes minutes

Servings 2 – 3

Calories 251cal

Author Donna Elick

Equipment

• air fryer
• sharp knife
• mixing bowls

Ingredients

• 1 pound whole carrots, peeled and trimmed
• 1 tablespoon extra virgin olive oil plus more if needed
• 3 tablespoons honey
• 5 sprigs fresh rosemary, leaves removed and divided
• 1 teaspoon kosher salt
• 1/2 teaspoon fresh ground black pepper

Instructions

• PREP CARROTS: Wash 1 pound whole carrots, peeled and trimmed. Cut into even sticks about 4 inches long and ¾-inch thick. Larger carrots should be cut into quarters lengthwise for even cooking.
• MAKE MARINADE: In a large bowl, combine 1 tablespoon extra virgin olive oil, 3 tablespoons honey, leaves 5 sprigs fresh rosemary, leaves removed and divided, 1 teaspoon kosher salt, and 1/2 teaspoon fresh ground black pepper.
• MARINATE: Add the carrots to the bowl and toss until evenly coated. Let sit for 20 to 30 minutes to absorb flavor.
• PREHEAT AIR FRYER: Preheat the air fryer to 375°F for about 5 minutes.
• COOK: Lightly spray the air fryer basket with oil or use a liner. Arrange half of the carrots in a single layer and sprinkle with a few fresh rosemary leaves. Air fry for 12 to 15 minutes, shaking the basket halfway through, until carrots are lightly golden and fork-tender.
• REPEAT: Remove cooked carrots and repeat with remaining carrots.
• SERVE: Serve immediately while warm. Sprinkle with additional kosher salt if desired.

Notes

Baby Carrots: Baby carrots cook faster, about 7 to 10 minutes.

Oil Tip: Using up to 2 tablespoons total olive oil will yield slightly crispier carrots.

Flavor Balance: Carrots are naturally sweet. The honey enhances their flavor without overpowering it. Add extra salt only after cooking if needed.

Reheating: Reheat once in a 375°F air fryer for 3 to 5 minutes. Air fried foods are best enjoyed fresh.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 48g | Protein: 2g | Fat: 8g | Saturated Fat: 1g | Sodium: 1321mg | Sugar: 37g | Fiber: 7g | Calcium: 81mg | Iron: 1mg

Originally published July 2022, updated and republished March 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Air Fryer Carrots appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE CANNOLI CREAM

• Smooth, fluffy texture that won’t seep out of the shell
  
• Not overly sweet… just right
  
• Made with simple, classic ingredients
  
• Easy to make ahead
  
• Tastes like it came from a real bakery

Cannoli Filling

This is one of those recipes that looks fancy and dramatic… but it’s really not. Kinda like me. haha

The key is patience: Drain the ricotta, chill the bowl, then let the filling rest. That’s it! No tricks. No weird ingredients. No stress.

I’ve made a few different versions of this Italian cannoli filling recipe for years, and this one just works.

Creamy without being heavy. Sweet without being cloying. And that little hit of lemon? The magic touch.

When you’re making cannoli, this isn’t the step to rush. Let it chill. Let it set up. Then pipe it into fresh shells and watch people lose their minds a little. Totally worth it.

I’ve got plenty more Italian desserts for you to wow guests with, too! My Italian rainbow cake feels like its straight from an Italian bakery!

INGREDIENT NOTES

• Whole Milk Ricotta: Non-negotiable for texture in any Italian cannoli recipe. Part-skim won’t give you the same creaminess. Want to really wow everyone? Make this yourself too!
  
• Heavy Cream: When whipped, this makes the filling light and fluffy instead of dense. Keep it well chilled for best results.
  
• Powdered Sugar: Dissolves smoothly into the whipped cream. Granulated sugar will feel gritty.
  
• Lemon Zest: Brightens everything. Don’t skip it!
  
• Mini Chocolate Chips: The mini size matters here. Regular-size baking chips overpower the filling and are a bit clunky.

VARIATIONS

No Chocolate: Skip the chocolate chips for a more traditional bakery-style filling.

Orange Zest: Replace lemon with orange zest for a warmer citrus note.

Chocolate Lovers: Fold a few extra mini chips directly into the filling before piping.

Extra Cinnamon: Add a pinch more if you like a warmer spice note.

Vanilla Bean: Use vanilla bean paste instead of extract for deeper flavor.

SERVING SUGGESTIONS

• Pipe filling into homemade cannoli shells.
  
• Dust generously with powdered sugar right before serving.
  
• Replace mini chocolate chips with other crunchy bits like chopped hazelnuts or pistachios.
  
• Pair with espresso, hot coffee, or thick Italian hot chocolate.
  
• Add to a dessert board with fresh berries and extra whipped cream.
  
• Serve this cannoli filling recipe as a dip with broken cannoli shells or pizelle cookies.

ITALIAN CANNOLI RECIPE FAQ 

I learned early on that a successful and authentic Italian cannoli filling recipe is all about restraint. Don’t over-sweeten it. Don’t over-mix it. Don’t rush it.

Ricotta is delicate. It carries water. If you don’t drain it properly, no amount of powdered sugar will save you later. And folding in freshly whipped cream? That’s not the time to get aggressive.

The chilling step matters too. It lets everything settle, firm up, and behave when you pipe it. Bakeries know this. Home cooks forget it. Take your time here… the payoff is huge.

TOOLS NEEDED

• Fine-Mesh Sieve: For draining the ricotta properly.
  
• Metal Mixing Bowl: Helps cream whip faster and stay cold.
  
• Electric Hand Mixer: Makes light work of whipping the cream.
  
• Silicone Spatula: Allows for gentle folding without deflating the cannoli cream.
  
• Piping Bag + Tip: For clean, easy filling of cannoli shells.

Enjoy!

With love, from our simple kitchen to yours.

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Other Classic Italian Desserts

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Cannoli Filling Recipe (How to Make)

This Cannoli Filling Recipe is the definition of creamy, tangy, and rich! Made with ricotta, whipped cream, vanilla, and a touch of lemon.

Course Dessert

Cuisine Italian

Method Mixed

Prep Time 30 minutes minutes

rest time 30 minutes minutes

Total Time 1 hour hour

Servings 20 Fills about 20 cannoli shells

Calories 88cal

Author Donna Elick

Equipment

• fine mesh sieve
• metal mixing bowl
• electric mixer
• medium mixing bowl
• piping bag

Ingredients

• 16 ounces whole milk ricotta cheese
• 1/3 cup heavy cream
• 1/2 cup powdered sugar plus more for garnish
• 1 teaspoon pure vanilla extract
• Zest of 1 lemon
• 1/4 teaspoon ground cinnamon
• 1/2 cup mini chocolate chips

Instructions

• DRAIN RICOTTA: Add 16 ounces whole milk ricotta cheese to a fine-mesh sieve set over a bowl. Let drain for at least 30 minutes, until most of the liquid releases. Discard liquid.
• CHILL TOOLS: While the ricotta drains, place a metal mixing bowl and electric mixer beaters in the freezer to chill.
• WHIP CREAM: Add 1/3 cup heavy cream to the chilled bowl. Using an electric mixer, beat on high speed for 2 to 3 minutes, until stiff peaks form. Add 1/2 cup powdered sugar and beat just until combined and smooth.
• MIX BASE: In a separate large bowl, add the drained ricotta, 1 teaspoon pure vanilla extract, Zest of 1 lemon, and 1/4 teaspoon ground cinnamon. Stir until smooth and creamy.
• FOLD: Gently fold the whipped cream into the ricotta mixture using a silicone spatula until fully incorporated and fluffy. Cover and refrigerate for at least 30 minutes.
• FILL CANNOLI: Transfer the filling to a piping bag fitted with a tip. Pipe filling into cannoli shells. Sprinkle 1/2 cup mini chocolate chips onto each end and dust with powdered sugar before serving.

Notes

Make-Ahead: The filling can be made up to 24 hours in advance. Store covered in the refrigerator.

Storage: Store leftover filling in an airtight container in the refrigerator for up to 3 days.

Freezing: Freezing is not recommended. The texture changes once thawed.

Ingredient Note: Whole milk ricotta gives the best creamy texture. If your ricotta seems wet, extend draining time to 45 minutes.

Pro Tip: Always use a metal bowl for whipping cream. Plastic warms too quickly and glass can crack from temperature shock.

Nutrition

Serving: 1 | Calories: 88cal | Carbohydrates: 7g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 23mg | Sugar: 6g | Fiber: 0.1g | Calcium: 55mg | Iron: 0.2mg

Originally published October 2022, updated and republished February 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cannoli Filling Recipe (How to Make) appeared first on The Slow Roasted Italian.

WHY YOU’LL LOVE BROWN SUGAR ROASTED CARROTS

• Simple ingredients, big payoff
  
• Perfect balance of sweet and savory
  
• Caramelized edges with tender centers
  
• Easy enough for weeknights, special enough for holidays
  
• Reheat beautifully

Roasted Carrots Brown Sugar

These are the carrots people actually eat. Not politely. Not because they should. Because they want to.

You toss everything together, spread it out, and let the oven handle the heavy lifting. 

The sugar melts, the butter coats every piece, and the carrots slowly turn glossy and golden. The smell alone pulls people into the kitchen.

Oven roasted brown sugar carrots is one of those sides that works with just about anything. Chicken. Pork. A big holiday spread. Or honestly… straight off the pan while you’re “checking for doneness.”

No drama. No tricks. Just carrots done right. With Chad’s stamp of approval!

INGREDIENT NOTES

• Carrots: Large carrots, sliced evenly, roast more consistently than baby carrots.
  
• Brown Sugar: Light brown sugar gives sweetness plus moisture for better caramelization. Dark brown sugar may burn.
  
• Unsalted Butter: Adds richness and helps the sugar melt evenly without burning.
  
• Dried Thyme: Subtle and earthy… just enough to keep things from tasting one-note.
  
• Kosher Salt: Balances the sweetness and sharpens the flavor.

VARIATIONS 

Maple Twist: Swap the brown sugar for maple syrup and reduce the amount of butter slightly.

Spicy: Add a pinch of crushed red pepper or cayenne.

Garlic Lover’s: Toss in a clove or two of minced garlic during the last 10 minutes.

Extra Warmth: Include a pinch of cinnamon with the brown sugar.

Herb-Forward: Sprinkle with fresh thyme or parsley after roasting.

Citrus Burst: Add a squeeze of orange juice over the top just before serving.

Holiday Presentation: Leave heirloom carrots whole (or cut into segments) and roast a bit longer.

SERVING SUGGESTIONS 

• Finish with flaky sea salt for contrast.
  
• Serve brown sugar roasted carrots with simple grains and proteins.
  
• Perfect alongside roasted chicken, pork tenderloin, or pork chops in mushroom soup!
  
• Sweet contrast to savory favorites like beef chuck roast or salmon.
  
• Great addition to any holiday table.
  

ROASTED BROWN SUGAR CARROTS FAQ

This roasted carrots brown sugar recipe works because it leverages caramelization and moisture control.

Brown sugar contains molasses, which attracts and retains moisture while also encouraging browning at oven temperatures. 

The butter melts and coats the carrots, creating even heat transfer and preventing surface drying before the interiors soften. 

Roasting at 400°F is hot enough to trigger caramelization without scorching, especially when the carrots are spread in a single layer. 

Stirring halfway redistributes the melted sugar and butter so fresh surfaces contact the pan, which deepens color and flavor. 

The thyme adds aromatic compounds that bloom in fat, rounding out the sweetness so roasted carrots with brown sugar glaze taste balanced instead of sugary.

TOOLS NEEDED

• Large Rimmed Baking Sheet: Space matters for caramelization.
  
• Parchment Paper: Prevents sticking and makes cleanup easy.
  
• Sharp Knife + Cutting Board: Makes prep work go quickly.
  
• Mixing Bowl: For even coating before roasting.
  
• Spatula or Spoon: To toss roasted brown sugar carrots halfway through.

Enjoy!

With love, from our simple kitchen to yours.

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Brown Sugar Roasted Carrots

Roasted Carrots and Brown Sugar glaze are a match made in side dish heaven. Easy enough for weeknights, yet elegant enough for holidays.

Course Side Dish

Cuisine American

Method Oven

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 -6 (about ¾ to 1 cup per serving)

Calories 251cal

Author Donna Elick

Ingredients

• 2 pounds large carrots, peeled and sliced into ½-inch rounds (about 6 cups)
• 5 tablespoons packed light brown sugar
• 4 tablespoons unsalted butter, melted (1/2 stick)
• 3/4 teaspoon dried thyme
• 3/4 teaspoon kosher salt

Instructions

• PREPARE OVEN: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
• ADD CARROTS: Place 2 pounds large carrots, peeled and sliced into ½-inch rounds in a large mixing bowl.
• MAKE GLAZE: In a small bowl, whisk together 5 tablespoons packed light brown sugar, 4 tablespoons unsalted butter, melted, 3/4 teaspoon dried thyme, and 3/4 teaspoon kosher salt until smooth.
• COAT CARROTS: Pour the brown sugar mixture over the carrots and toss until every piece is evenly coated and glossy.
• ROAST: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges.
• SERVE: Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.

Notes

Make-Ahead: Carrots can be roasted up to 1 day ahead. Reheat in a 350°F oven until warmed through.

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat on a sheet pan at 350°F or in a skillet over medium heat with a small pat of butter.

Nutrition

Serving: 1 | Calories: 251cal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 598mg | Sugar: 25g | Fiber: 6g | Calcium: 94mg | Iron: 1mg

Originally published January 2026

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Brown Sugar Roasted Carrots appeared first on The Slow Roasted Italian.

The texture is luscious and spoonable… like the love child of a cheese soufflé and a warm dip. It’s elegant enough for entertaining, yet so cozy I’ll happily enjoy one all by myself as a meal with crusty bread and a side salad.

Serve this ricotta bake family-style as a dip, appetizer, or main. It’s versatile comfort food at its best!

WHY YOU’LL LOVE THIS RICOTTA BAKE

• Perfect balance of creamy ricotta and tangy sun-dried tomatoes.
  
• Elegant presentation that looks fancier than the effort it takes.
  
• Individual servings make dinner feel special.
  
• Versatile enough to serve as an appetizer, side, or light entrée.
  
• Cozy comfort food with a Mediterranean flair.

Baked Ricotta

Oh, friend… this ricotta bake recipe is a little ta-da moment in a ramekin. You scoop in and — surprise! — there’s that sun-dried tomato waiting like a tangy jewel at the bottom.

The ricotta puffs up all golden and cheesy, then settles into a creamy, spoonable dream that makes you feel like you’re sitting in a trattoria in Tuscany.

It’s the kind of recipe that makes people think you’ve been in the kitchen for hours when really it’s just a stir-and-bake situation.

Elegant, easy, and absolutely packed with flavor. Now, that’s what I call a win-win!

If you love elegant and addicting recipes like this, you’ll also adore my easy Baked Feta recipe! It’s absolutely stunning!

INGREDIENT NOTES

• Ricotta: Whole milk ricotta provides the richest flavor and creamiest texture. Part-skim works but won’t be as indulgent. Always drain well, whether it’s store-bought or homemade.
  
• Eggs: Bind the mixture and help it puff as it bakes. Room temperature eggs incorporate more smoothly.
  
• Parmesan: Use freshly grated for the best flavor. About 2 ounces = ½ cup. Pecorino Romano can be substituted for a sharper bite.
  
• Kosher Salt & Pepper: Essential for seasoning the mild ricotta. Start light, then taste and adjust.
  
• Nutmeg: Just a pinch adds warmth and depth to baked ricotta without overpowering. Freshly grated is best.
  
• Sun-Dried Tomatoes: Choose oil-packed for tenderness and flavor. Blot excess oil before using. You’ll need 1 large or 2 small per ramekin.
  
• Parsley: Adds a fresh, herby pop at the end. Basil also works beautifully.

VARIATIONS

Meaty Twist: Stir in ½ cup cooked Italian sausage, ground beef, or crumbled bacon for a heartier version.

Spinach Ricotta: Mix in ½ cup sautéed spinach for a veggie boost.

Herb Lovers: Swap parsley for a blend of fresh basil, thyme, and oregano.

Cheese Swap: Try pecorino Romano or asiago instead of parmesan for a sharper bite.

Spicy Kick: Add a pinch of red pepper flakes or diced Calabrian chilies.

Mediterranean Style: Layer in chopped olives and artichoke hearts for briny, tangy flavor.

Pesto Twist: Swirl 2 tablespoons of basil pesto into the ricotta mixture before baking.

SERVING SUGGESTIONS

• With Dippers: Serve warm with toasted baguette slices, focaccia, or crackers for scooping.
  
• Salad Duo: Pair baked ricotta cheese with a crisp Italian salad for balance.
  
• Party Appetizer: Make mini versions in muffin tins for bite-sized starters.
  
• Family Style: Serve alongside roasted garlic rosemary fingerling potatoes for a hearty meal.
  
• Wine Pairing: Baked ricotta goes well with both crisp whites or light-bodied reds.

BAKED RICOTTA CHEESE FAQ

What makes this ricotta bake recipe shine is the balance of texture and moisture.

Draining ricotta removes excess whey, so the baked dish sets without being soggy. Eggs act as a binder and lift the ricotta slightly as it bakes, while parmesan adds salty sharpness.

A pinch of nutmeg enhances the richness without being obvious. It’s a quiet background note that makes the whole dish sing.

Placing sun-dried tomatoes at the bottom not only adds flavor but creates a built-in “sauce” as they warm, infusing every bite with tangy richness. Simple ingredients, perfect technique, delicious results!

TOOLS NEEDED

• Small Sieve and Bowl: For draining ricotta.
  
• Mixing Bowl and Fork: To combine filling.
  
• Six 1-cup Ramekins: Or oven-safe bowls.
  
• Pastry Brush or Butter Knife: For greasing ramekins.
  
• Baking Sheet: To hold ramekins in the oven.
  
• Thin Knife: Helps release baked ricotta cheese from ramekins.
  
• Serving Plates: For unmolding and garnishing.

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Appetizer Recipes

Beef Carpaccio Recipe (Easy Italian Appetizer)

Christmas Antipasto Wreath Appetizer (Italian Antipasti)

Roasted Sweet Potato Rounds Appetizer with Goat Cheese

Bruschetta Recipe (Sheet Pan)

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Baked Ricotta with Sun-Dried Tomatoes

Creamy Baked Ricotta is an easy appetizer, made extra tangy and savory with sun-dried tomatoes. Serve family-style or in individual ramekins!

Course Main

Cuisine Italian

Method Oven

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Cool Time 10 minutes minutes

Total Time 1 hour hour

Servings 6

Calories 222cal

Author Donna Elick

Equipment

• small sieve
• small bowl
• ramekins
• knife

Ingredients

• 2 cups whole milk ricotta cheese drained
• 3 large eggs
• 1/2 cup freshly grated parmesan cheese about 2 ounces
• 1/2 teaspoon kosher salt plus more to taste
• 1/4 teaspoon fresh ground black pepper
• Pinch ground nutmeg
• 6 –12 sun-dried tomatoes packed in oil 1 large or 2 small per ramekin
• 1 tablespoon fresh parsley roughly chopped

Instructions

• Drain the Ricotta: Place ricotta in a small sieve set over a bowl. Cover and refrigerate for at least 1 hour (up to overnight) to remove excess moisture. This keeps the baked ricotta light and prevents sogginess.
• Preheat the Oven: Preheat to 350°F. Generously butter six 1-cup oven-safe bowls or ramekins.
• Mix the Ricotta Base: In a medium mixing bowl, combine drained 2 cups whole milk ricotta cheese, 3 large eggs, 1/2 cup freshly grated parmesan cheese, 1/2 teaspoon kosher salt, 1/4 teaspoon fresh ground black pepper, and Pinch ground nutmeg. Stir with a fork until smooth and creamy. The mixture should be thick but pourable.
• Assemble the Ramekins: Place 6 –12 sun-dried tomatoes packed in oil in the bottom of each prepared ramekin. Divide ricotta mixture evenly on top.
• Bake the Ricotta: Bake for 30–35 minutes, until golden brown, slightly puffed, and the edges look set. The center should no longer jiggle when gently shaken.
• Cool and Serve: Let cool for 10 minutes. Run a knife around the edge to release, then carefully invert onto serving plates. Sprinkle with 1 tablespoon fresh parsley and serve warm.

Notes

Make-Ahead: Ricotta mixture can be assembled and refrigerated up to 12 hours before baking. Bake just before serving for best texture.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Warm gently in a 300°F oven for 10–12 minutes, or microwave individual portions for 30 seconds.

Freezing: Not recommended — ricotta changes texture when frozen and reheated.

Essential Tip: Be sure to drain the ricotta. Skipping this step leads to watery, dense results instead of light, fluffy baked ricotta.

Nutrition

Serving: 1 | Calories: 222cal | Carbohydrates: 5g | Protein: 15g | Fat: 16g | Saturated Fat: 9g | Cholesterol: 142mg | Sodium: 453mg | Sugar: 0.3g | Fiber: 0.2g | Calcium: 262mg | Iron: 1mg

Originally Published July 2011, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Baked Ricotta with Sun Dried Tomatoes appeared first on The Slow Roasted Italian.

Buttermilk is the secret to achieving a tender, springy sponge with all the moisture that keeps you coming back for a second slice! 

That is important to remember, because many bundt cakes are dense and a bit heavy, especially when made with richer flavors like chocolate or red velvet.

The simple steps on the printable recipe card showcase that this is the best cake with simple ingredients. 

It’s a tender cake, with a buttery flavor and tender texture that creates the perfect moist cake. 

And just consider this your warning – once you make this delicious buttermilk cake, you’re going to crave it all the time. It’s one of my absolute favorites! 

Luckily, you can whip up this moist homemade cake anytime that you want! A good recipe like this deserves to be celebrated! 

Buttermilk Cake Recipe

Tender and moist, with just the right amount of sweetness, this simple old fashioned buttermilk cake is sure to be a winner for any occasion.

What I love most about bundt cakes is that they allow you to enjoy thick, generous slices without any stacking or frosting needed!

You can keep the batter simple, like with this vanilla buttermilk cake recipe, or create intense flavors such as caramel glazed apple or death by chocolate.

Bundt pans aren’t just for cakes either! Use one to make this Cheesy Meatball Pull-Apart Bread or a Savory Monkey Bread for breakfast.

I love pairing this with pecan pie cheesecake bars, they make for an enticing dessert plate for Thanksgiving dinner!

Vanilla Buttermilk Cake Tips and Tricks

• Use room temperature ingredients. Batters, doughs, and even sauces come together much smoother when chilled ingredients are allowed to warm on the counter first! 
  
  Measure out the liquid, but keep eggs in the shell until you are ready to use them.
  
• Don’t rush the process. Beating the butter and sugar for an extended period of time really allows them to cream together, creating an amazing texture in the buttermilk bundt cake.
  
• Add a glaze! Combine 1 cup powdered confectioner’s sugar with enough fresh lemon juice to create a mixture that is as thick as corn syrup. 
  
  Drizzle back and forth over the top of the cooled dessert so it drips down the sides and into the crevices.
  
• Or keep the topping simple. Dust the top with powdered sugar or serve slices with whipped cream and fresh fruit. Edible flowers on the top of the cake would also be a super fun addition!
  
  A dusting of cocoa powder adds a hint of chocolate flavoring, too! 
  
• Have fun with the extracts. Almond extracts, vanilla extract, and even lemon zest will make the flavors of this cake pop! 
  
  Just add a bit to the cake batter and see how the flavor changes! I’m all about a good vanilla cake, but cake recipes like this are fn to alter in terms of flavor. 
  
  My strawberry syrup would be an excellent choice as well!

Substitutes For Buttermilk In Cake

If you don’t have actual buttermilk on hand, you can make your own buttermilk with regular milk and either lemon juice or vinegar.

For this recipe, add 1 ½ tablespoon of white vinegar (or lemon juice) to a measuring cup. Then, fill to the 1 ½ cup line with whatever milk you have in your refrigerator.

Stir together and let it sit for 5 to 10 minutes, until thickened and curdled.

You can also replace this ingredient with an equal amount of Greek yogurt or sour cream instead. 

Either will add plenty of moisture to your batter without losing that delicious tangy flavor.

Buttermilk Bundt Cake Kitchen Tools

• Bundt Pan – I love the elegance of this shape, but any kind will do.
• Stand mixer or large bowl with hand mixer
• A sturdy silicone spatula can be used for scraping, stirring, and smoothing and is easy to clean too!
• Wire Rack – A cooling rack helps the cake cool faster so that you can cut into individual slices and serve. 

Old Fashioned Buttermilk Cake FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Other Delicious Cake Recipes

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Vanilla Buttermilk Cake (Moist and Tender Recipe)

Buttermilk Cake is tender and moist, with a crackly exterior from a coating of sugar. Enjoy a slice with or without a simple glaze!

Course Dessert

Cuisine American

Method Oven

Prep Time 15 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 12

Calories 462cal

Author Donna Elick

Equipment

• 9 inch bundt pan

Ingredients

• 1 cup unsalted butter room temperature (plus more for greasing the pan)
• 2 1/2 cups granulated sugar plus 3 tablespoons for the pan
• 5 large eggs room temperature
• 1 teaspoon almond extract
• 1 tablespoon pure vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon kosher salt
• 1 1/2 cups buttermilk

Instructions

• Preheat the oven to 325°F. Grease a 9 or 10 inch bundt pan. Butter the inside of the bundt pan and then sprinkle granulated sugar around the pan. Be sure to grease the crevices well.
• In the bowl of a stand mixer combine the butter and sugar. Beat on medium for 7-8 minutes until light and fluffy. Add the eggs and extracts. Beat until combined.
• Mix together the flour, baking soda, and salt in a medium bowl. Set aside.
• Add half of the flour and mix until just combined (you can no longer see the flour). Then add 1/2 of the buttermilk. Repeat.
• Scoop or pour the cake batter into your prepared bundt pan.
• Bake the cake in your preheated oven until the cake starts to pull away from the side of the pan, 60-70 minutes. Be sure not to open the door until the cake is done.
• Allow the cake to cool in the pan for 10 minutes, then flip it onto a cooling rack and allow it to cool completely.

Notes

Store in an airtight container on the countertop for 4-5 days.

Cake is a dense, moist pound cake consistency. The granulated sugar in the batter and coating the pan crystallizes into the most delicious, almost crackly exterior on the soft cake.

Beating the butter and sugar for an extended period of time really allows them to cream together and gives that amazing texture to the cake.

Can use a powdered sugar glaze on top: one cup powdered confectioner’s sugar, with enough fresh lemon juice to be as thick as corn syrup.

Top with powdered sugar and fruit.

Can top with whipped cream and sliced fruit.

Can also bake in 2 (9×5) pans, watch cook time.

 

Nutrition

Serving: 1 | Calories: 462cal | Carbohydrates: 67g | Protein: 7g | Fat: 19g | Saturated Fat: 11g | Cholesterol: 121mg | Sodium: 255mg | Sugar: 43g | Fiber: 1g | Calcium: 56mg | Iron: 2mg

Originally published March 2022, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Vanilla Buttermilk Cake (Moist and Tender Recipe) appeared first on The Slow Roasted Italian.

It’s almost time to start setting the Thanksgiving table, but first, be sure that you have the plans for Thanksgiving Day ready and done.

Are you going to have a traditional Thanksgiving feast? Or are you looking for new recipes and ideas for your Thanksgiving meal? 

Use these tips as a way to prep for your family gatherings, so that you can stress less and relax more.

It’s my favorite time of year, and planning ahead of time is the perfect way for me to continue looking forward to it. 

Planning your Thanksgiving Menu

First things first — how many people will you be serving at your holiday table? 

Once you have a number, you’ll be able to decide which Thanksgiving dishes will work best and whether or not they need to be scaled up or down.

Keep in mind any food allergies or dietary concerns you may need to plan for. 

If any of your guests don’t eat meat, plan an extra vegetarian main course so they won’t be left feeling hungry!

Lastly, print out all of the recipes for your Thanksgiving dinner menu and use any blank space to take notes. 

Write down when to start prepping and cooking so you can use your time efficiently.

Deciding What To Make

• Main Course: When choosing a turkey, plan for about 1-1.5 pounds per person depending on if you want leftovers. Or, pick an alternative to turkey if you’d prefer.
  
• Side Dishes: Pick a variety of flavors and try a new recipe or two! 
  
  If you’re only cooking for a few people, maybe stick with one type of potato dish and a green vegetable to break up the heavier sides.
  
• Dessert: For smaller groups, one dessert should be fine. However, the more people you add to your table, the more variety you will want.
  
• Extras: Don’t forget the gravy, rolls, and cranberry sauce — staples for a traditional Thanksgiving dinner menu!

If you’ll be feeding a crowd, select your Thanksgiving dinner recipes more carefully so you don’t spend all day in the kitchen.

Pick at least a few side dishes that don’t require the oven or even ones that can be made ahead of time.

Make Ahead Tips for Your Thanksgiving Dinner Menu

• Prep in advance – Chop your vegetables, then make any sauces and toppings you’ll need. Place them in storage containers and refrigerate so they are ready to go.
  
• Cook ahead of time – Many side dishes can be made the day before and reheated just before serving. 
  
  Pie crusts can be frozen well in advance, and desserts are often fine in the refrigerator overnight.
  
• Use small appliances – This is the time to break out your slow cooker, Instant Pot, and air fryer. 
  Even your microwave can come in handy! Do whatever you can to free up valuable oven space.

Want to learn how to carve a turkey? Watch the video in this post!

The Star of Your Traditional Thanksgiving Dinner Menu

It’s all about that Thanksgiving turkey!! I’ve included my favorite recipe that I make every year, plus a few others if you’re craving something different. Any classic Thanksgiving dinner has turkey, so why not use one of my recipes to make it perfect? 

This Slow Roasted Turkey Recipe is the one I make every single year. All you need is butter and a handful of spices to get moist, flavorful meat without the need for basting! This is one of my favorite ways to cook turkey. 

Our ultimate guide to Smoking a Turkey shows you how to get crispy skin on a perfectly juicy bird. While it may seem intimidating, the flavor is incredible — and it frees up your oven too!

Bacon Wrapped Herb Roasted Turkey is proof that literally everything tastes better wrapped in bacon! Don’t worry… it only takes an extra 10 minutes or so, and the results are well worth the effort.

If you’ll be cooking for fewer people, try this Crock Pot Turkey Breast instead! 

There’s no need to carve up the bird before serving, and you don’t even need to check it while it cooks. Plus, you’ll have plenty of space in the oven for everything else!

Delicious Gravies and Sauces

I can’t decide which homemade gravy is my favorite, so I typically alternate which one I serve each year.

You’ll find recipes for both below, plus an unexpected addition that you’re sure to love!

This Homemade Brown Gravy Recipe doesn’t use any turkey drippings so you can make it in advance or while you wait for other dishes to cook. And with just 5 simple pantry ingredients, it’s one of those easy Thanksgiving recipes you’ll be reaching for again and again.

If you prefer to use drippings, this is the Best Turkey Gravy Recipe for them! It takes a little extra time to make, but the flavor is absolutely incredible.

Yes, you’ll want to make this Creamy Three Cheese Sauce too. 

Set it out with chips and vegetables as an easy appetizer, or place a bowl on the dinner table for any cheese lovers you may have!

The first time I made it, it was a huge hit! It may not be a Thanksgiving classic, but it will be one of your family favorites. 

Best Thanksgiving Recipes for Side Dishes

This is where the magic happens. Our family has discovered so many favorites over the years that it was hard to narrow these down! 

Linked below are (what we consider to be) the best Thanksgiving recipes for stuffing, mashed potatoes, veggies, and more. 

We look forward to them every year and never get tired of them.

And if you want to test out some non-traditional options with your Thanksgiving menu, give one of these Thanksgiving sides a try:

• Beer Cheese Bacon Stuffing – A hint of citrus beer pairs perfectly with loads of savory flavor.
• Easy Jiffy Corn Casserole – So easy to make with a couple of boxes of Jiffy, it’s like all your favorite corn dishes rolled into one!
• Cheesy Green Bean Casserole – This isn’t your grandma’s recipe! Crisp bacon and tender mushrooms put this dish over the top.

I could eat this Sausage Apple Cranberry Stuffing all year round! It’s got savory, sweet, and tart flavors plus a variety of textures for the perfect bite. Be sure to have the recipe handy because everyone will be asking for it! It’s the star of the show. 

No traditional Thanksgiving dinner menu is complete without the Best Ever Mashed Potatoes! They’re super creamy with the perfect balance of buttery garlic flavor. Delicious plain or smothered in extra gravy. This pair really well with my homemade cranberry sauce. 

This Crockpot Mac and Cheese is the absolute cheesiest, and it doesn’t require much effort to make. Layer everything in a slow cooker, stir halfway, then melt extra cheese over the top before serving. It’s the perfect addition to a big meal. 

Bacon Wrapped Brussels Sprouts are savory and sweet with a touch of maple syrup. Delicious as is or with a variety of dipping sauces, they also double as an easy appetizer!

Make Crockpot Creamed Corn from scratch in a few easy steps. Let it cook while you work on everything else — a true set-it-and-forget-it recipe! It’s so thick and creamy, you may want to make a double batch.

3 Ingredient Fresh Cranberry Sauce is one of the best Thanksgiving recipes for both dinner and leftovers. It adds a tart and sweet punch to every bite of the main meal, and it’s the perfect spread for turkey sandwiches the next day!

This Boston Market Sweet Potato Casserole Recipe always steals the show. With gooey marshmallows, a crisp streusel topping, and plenty of creamy, spiced sweet potatoes, it just screams fall flavors! Use your fancy casserole dish and enjoy! 

Southern Sweet Potato Casserole is perfect for those who refuse to add marshmallows to their sweet potatoes. It’s got a simple pecan streusel topping, just like grandma used to make, which adds nutty flavor and plenty of texture. 

Homemade Rolls and Bread

Instead of warming up store-bought packages (which tend to be dry, in my opinion), why not make this side from scratch?

Savory, sweet, or extra cheesy — you’re sure to find something to satisfy everyone at your table.

Copycat Texas Roadhouse Rolls are perfectly fluffy and taste just like the restaurant version. They’re a staple of my yearly Thanksgiving menu! Easy to make ahead and pop in the oven to warm.

This Texas Roadhouse Cinnamon Butter Recipe makes the perfect sweet and creamy spread for those buttery rolls. It’s ready in just 2 minutes and is delicious on pancakes, toast, banana bread, and more!

When I want to make something a little extra special, I swap the Texas Roadhouse rolls for these Pumpkin Honey Dinner Rolls instead. They’re packed with autumn flavor and are naturally dairy-free too.

Cheddar Bay Biscuits are easier AND tastier than a box mix! This Red Lobster copycat recipe is so easy — all you need is one bowl, one whisk, and 20 minutes from start to serve. 

Make No-Knead Roasted Garlic Skillet Bread for a bakery-style loaf without any special equipment! Perfect as an appetizer or on the dinner table, it’s one of those easy Thanksgiving recipes you’ll want to make year-round.

Easy Thanksgiving Recipes for Dessert

No Thanksgiving menu is complete without something sweet at the end of the night! 

I always make a batch of Shortbread Pecan Pie Bars and my famous Caramel Apple Bundt Cake, but I know most people look forward to pumpkin everything.

No matter what you choose, each of these Thanksgiving dessert recipes is as tasty as they look!

This Pumpkin Roll Cake infuses a classic Swiss roll with loads of pumpkin flavor. That gorgeous spiral is made with luscious, cream cheese filling and is always a crowd-pleaser. 

Caramel Apple Cheesecake features tender apples, sweet caramel sauce, and a crisp crumbly topping for the most decadent fall-flavored dessert. Be sure to make this the day before so it has time to set!

Pumpkin Pie Bombs are a favorite with the kids, but the adults will love them just as much! Warm and gooey, this stuffed bread recipe is so easy to put together and features a sweet, creamy glaze on top.

Make Pumpkin Chocolate Chip Bread with just 3 ingredients! It’s perfect for those without a sweet tooth, and you can have leftover slices for breakfast the next day.

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
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Originally published November 2019, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post The Ultimate Thanksgiving Menu + Turkey Carving Video appeared first on The Slow Roasted Italian.

If you’ve ever gone and bought Boston Market macaroni and cheese, then you know just how good it is. The rotini pasta in this copycat recipe is one of my favorite parts.

I cook it al dente so that it has a next texture next to all that creamy cheese! 

And I love that when the craving hits for this easy recipe, I can whip it up right at home. It’s the ultimate comfort food side dish recipe that makes more than enough to share.

Or, if you’re like me, you can fill a bowl, put on your comfy pants, and eat it all on your own. No judgement here! 

Boston Market Mac and Cheese

Can you ever have too many macaroni and cheese recipes? Not in my book! 

The smallest changes — whether it’s cheese combinations, seasonings, or even noodle shape — can make a big difference!

I’ve been wanting to create a copycat Boston Market mac and cheese, and it’s finally perfect. The sauce is a little bit tangy and just the right balance of rich but not too heavy.

And when it’s cold outside and the day has been busy, there’s nothing better than a thick and creamy mac and cheese to warm you up and stick to your ribs. Add a slice of meatloaf for the perfect dinner!

If you’re building a full Boston Market meal at home, our Copycat Boston Market Meatloaf is the essential main course! Pair it with the mac and cheese for the ultimate restaurant night in!

If you love this copycat mac and cheese, our 4-Cheese Subway Mac and Cheese is next on your list! Four cheeses come together in a rich, creamy bowl that tastes just like the restaurant.

Restaurant mac and cheese copycats are a TSRI specialty, and our TGI Fridays Mac and Cheese is a creamy, cheesy, dead ringer for the restaurant version!

Looking for more easy but filling dinner ideas? I’ve got a whole list of casseroles, soups, and skillets that you can make in 30 minutes or less!

Ingredient Notes and Substitutions

• Pasta – Use rotini for the most authentic Boston Market mac and cheese, though any spiral or ridged shape will grab the thick sauce just as well. Try penne, fusilli, radiatore, or cavatappi instead.
  
• Butter & Flour – A dynamic duo that helps thicken the cheesy sauce when cooked together!
  
• Half-and-Half – This is a US product that is equal parts heavy cream and whole milk. It’s the perfect balance to create a sauce that is rich and creamy but not too thick or thin.
  
  Mix up a substitute yourself if needed, or feel free to use all milk or all cream for a different consistency.
  
• Cheese – You’ll need 3 types of cheese for this Boston Market mac and cheese recipe — American, cheddar, and fresh Parmesan.
  
  Be sure to use deli-sliced American (not Kraft singles!), but you can decide whether to use mild, medium, or sharp cheddar.
  
• Seasoning – Mustard powder and paprika are a must for any homemade mac and cheese! 
  
  Garlic powder makes the whole dish extra savory, and you can add salt and pepper to taste.

Tips and Tricks to Make Copycat Boston Market Mac and Cheese

• Bring butter and half-and-half to room temperature first.

The butter will melt more evenly (and faster) so it isn’t too hot when you whisk in the flour. Then, you can easily add the half-and-half without worrying about lumps!

Simply measure out the dairy ingredients and let them sit on the counter for about 30 minutes before starting this Boston Market mac and cheese recipe.

• Prevent the cheese sauce from becoming grainy.

Keep the heat low while stirring in the shredded cheese or it’s guaranteed to separate. Turning up the heat won’t make it melt any faster and will only cause problems!

Also, add the cheese in stages, starting with the slices of American. 

Once those are completely melted, sprinkle in the cheddar and parmesan a handful at a time until smooth.

• Toss the pasta with the sauce while it’s still hot.

Warm pasta absorbs any sauce better than when it’s been cooling for too long. I always try to time it so that I’m draining the pasta not too long after the cheese sauce is done!

Prep Ahead

• Shred cheese
• Bring half-and-half to room temp

Kitchen Tools You Will Need

• Large Pot and Strainer to cook and drain the pasta.
• Large Saucepan – Choose a heavy-bottomed one so the heat is distributed more evenly and doesn’t burn the cheese sauce.
• Cheese Grater – Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.
• Whisk – These have held up for over 10 years and are still as good as the day I bought them. 
• Heat-Resistant Spoon – Perfect for cooking, stirring, and serving.

Serving Suggestions 

Talk about versatile — this dish goes well with crispy chicken for a restaurant vibe, roasted chicken for a weeknight dinner, or with ham or pot roast for a weekend feast. It would even be welcome at a holiday meal! 

And, of course, this copycat Boston Market mac and cheese pairs perfectly with a thick slice of meatloaf! 

Include some steamed or roasted veggies and maybe some dinner rolls or cornbread muffins to round out your plate.

Storing and Reheating Leftovers

Once the cheesy pasta is cooled, transfer it to an airtight container and refrigerate for up to 3 days. 

Sometimes, I’ll make a big pot and freeze individual portions for easy dinners. Just thaw in the fridge overnight!

It’s best to warm Boston Market mac and cheese on the stovetop over low heat. Add a splash of milk to get it nice and creamy again, and stir frequently so the noodles heat evenly.

Boston Market Mac and Cheese Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Easy Copycat Mac and Cheese Recipes

Copycat Panera Broccoli Cheddar Mac and Cheese

Best Homemade Arby’s Mac and Cheese (Copycat Recipe!)

The BEST Copycat Cracker Barrel Mac and Cheese

Chick Fil A Mac and Cheese

🍔 Copycat Creations Vol 1
Craving your favorite restaurant meals at home? This exclusive ebook has the boldest, most requested copycat recipes — from fast food faves to sit-down classics.

👉 Buy your copy now and start cooking the meals you love!

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Boston Market Mac and Cheese (Copycat Recipe!)

Boston Market Mac and Cheese is so thick, creamy, and indulgent — perfect as a simple dinner or as a cheesy side dish to a larger meal.

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 797cal

Author Donna Elick

Ingredients

• 1 pound rotini pasta
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 2 cups half & half
• 12 ounces deli-sliced American cheese
• 1 cup shredded cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon mustard powder

Instructions

• Cook 1 pound of rotini pasta in a large pot of boiling salted water until al dente, following the package instructions. Drain and set aside.
• In a large saucepan, melt 4 tablespoons of butter over medium heat. Add 1/4 cup of all-purpose flour, whisking continuously until a smooth paste forms.
• Gradually pour in 2 cups of half & half, whisking constantly to avoid lumps. Cook for about 3-4 minutes until the mixture thickens slightly.
• Lower the heat and add 12 ounces of deli-sliced American cheese, tearing the slices for easier melting. Stir until melted and smooth.
• Mix in 1 cup of shredded cheddar cheese and 1/2 cup of grated Parmesan cheese, stirring until fully melted into the sauce.
• Add 1 teaspoon of paprika, 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1/2 teaspoon of garlic powder, and 1/2 teaspoon of mustard powder. Stir until well combined.
• Add the cooked rotini pasta to the cheese sauce, gently stirring to coat the pasta thoroughly.
• Transfer the mac & cheese to a serving dish, serve hot and enjoy!

Notes

While rotini is suggested, you can substitute it with other pasta shapes like penne or fusilli, which also hold the sauce well.

Store leftover mac & cheese in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding a splash of milk to restore creaminess.

For longer storage, freeze portions in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight before reheating.

Nutrition

Serving: 1 | Calories: 797cal | Carbohydrates: 68g | Protein: 30g | Fat: 45g | Saturated Fat: 26g | Cholesterol: 131mg | Sodium: 1718mg | Sugar: 7g | Fiber: 3g | Calcium: 906mg | Iron: 2mg

Originally published February 2025, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Boston Market Mac and Cheese (Copycat Recipe!) appeared first on The Slow Roasted Italian.

I’m all about this pumpkin cake roll. Not only is it loaded with delicious pumpkin flavor, but it’s a must-make for pumpkin season. It’s SUCH an easy recipe that any home cook can make. 

I’ve been making this moist pumpkin cake for years, and it literally never gets old. Out of all the pumpkin recipes on the site, this one is at the top of my list.

All you have to do to get started is follow the simple tips on the recipe card below! 

Pumpkin Roll Cake

A pumpkin spice roll cake is a wonderful alternative to a traditional pie. It has all the classic flavors you love, but it’s wrapped around a rich cream cheese filling too!

You may be nervous to take on this kind of dessert, but it’s really quite simple. All you need are the right tools and a little bit of patience.

Does autumn mean “pumpkin spice everything” to you? 

Then you’ll love the seasonal flavors incorporated in these snickerdoodle cookies, no bake pumpkin cheesecake, or ooey gooey bombs.

I even have a New York cheesecake recipe if you’re craving something truly decadent!

To see us make this pumpkin swiss roll recipe from start to finish, watch the video in this post!

Ingredient Notes and Substitutions

• All-purpose Flour – Nothing fancy for this pumpkin roll cake recipe! Feel free to use your favorite 1:1 GF flour mixture instead to make this pumpkin cake roll batter. 
  
• Sugar – Use granulated sugar in the batter and powdered sugar in the filling, plus extra for dusting on top.
  
• Pumpkin Purée – Read that label carefully! You want plain, pure pumpkin puree — not pie filling with extra sweeteners and spices. 
  
  And if you’ve got pie pumpkins hanging around, feel free to make homemade pumpkin puree from scratch! They’re a great addition to make a perfect pumpkin roll. 
  
• Baking Soda – Be sure it’s active so your cake rises properly. Add some to a small bowl, then pour in a few drops of vinegar. 
  
  If it bubbles and fizzes right away, you’re good to go! If not, you’ll need to grab a new box.
  
• Spices – Ground cinnamon, nutmeg, and ginger add plenty of warm fall flavor to your pumpkin spice roll cake. In a pinch, swap all three for 1 teaspoon pumpkin pie spice.
  
• Cream Cheese & Butter – Use both to make the cream cheese mixture. The butter gives it a more spreadable consistency so you don’t tear the cake while smoothing it out.

Tips and Tricks to Make a Perfect Pumpkin Swiss Roll

• Spray the pan first with cooking spray/ non-stick spray. 

This prevents the sheet of parchment paper from sliding around when you pour in the pumpkin swill roll batter.

• Use room temperature ingredients. 

Allow the eggs to rest on the counter for about 30 minutes before you get started. They’ll incorporate more evenly into the batter and give the cake a fluffier texture.

You’ll also want to soften the cream cheese and butter — that takes about the same amount of time, depending on how warm your kitchen is.

• Take your time when rolling and watch the edges so they stay even. 

The cake is more pliable when hot, so you’ll need to shape it right out of the oven. Be sure to use a clean towel or parchment so the cake doesn’t stick to itself.

Once it cools in this shape, you can unroll it to add the filling and reshape it without any breaks!

• Create perfect slices. 

Unflavored dental floss glides cleanly through the pumpkin roll cake without squishing like a knife might. 

If you don’t have any, be sure to use a large knife that is very sharp — you want to press down in one motion, not saw back and forth.

Prep Ahead

• Soften butter and cream cheese
• Bring eggs to room temp
• Preheat oven to 375°F
• Line pan with parchment

Kitchen Tools You Will Need

• Jelly Roll Pan – I use a 15×10, which is typically the standard size, to make this pumpkin roll cake recipe.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Wire Rack – Great for cooling all kinds of baked goods.
• Electric Hand Mixer – I’ve had this one in my kitchen forever, and it still works beautifully.
• Offset Spatula – This spatula has so many uses and is perfect for smoothing the filling onto the cake.

Serving Suggestions

I like to dust my pumpkin roll cake with powdered sugar, but you could serve it plain or add some more decadent garnishes.

Make extra frosting to pipe around the sides, or drizzle with melted chocolate or caramel sauce. 

You could even sprinkle the top with toasted nuts or candy pieces, or make decorations to really put it over the top!

Storing and Freezing Pumpkin Spice Roll Cake

Once sliced, leftover pumpkin roll cake will last for up to 5 days in the refrigerator. Be sure to store the rolled cake in an airtight container. 

You can also freeze this pumpkin cake recipe whole for up to a month, then thaw it in the refrigerator overnight. Wrap it tightly in multiple layers of plastic to prevent it from drying out.

Easy Pumpkin Roll Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Other Cake Recipes

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Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video

Pumpkin Roll Cake is a showstopper for any holiday meal… or just when you want something different from the usual fall desserts.

Course Dessert

Cuisine American

Method Oven

Prep Time 25 minutes minutes

Cook Time 15 minutes minutes

cooling and chilling time 2 hours hours 30 minutes minutes

Total Time 3 hours hours 10 minutes minutes

Servings 12

Calories 238cal

Author Donna Elick

Ingredients

• 3 large eggs
• 1 cup granulated sugar
• 3/4 cup all-purpose flour
• 2/3 cup pumpkin puree not pumpkin pie filling
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• powdered sugar for dusting

Filling

• 8 ounces cream cheese softened
• 2 tablespoons butter softened
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract

Instructions

• Preheat oven to 375°F.
• Line a 15”x10” jelly roll pan with parchment paper, set aside.
• In a medium bowl whisk together your eggs, sugar, flour, pumpkin, baking soda, cinnamon, nutmeg, and ginger until no lumps remain.
• Pour the batter into your prepared baking pan and spread it out to the sides.
• Bake for about 10-15 minutes or until the top springs back when touched, remove from oven.
• Liberally sprinkle the hot cake with powdered sugar. Place a tea towel that is slightly larger than your cake over top. Top with a cooling rack or larger baking sheet on top of that. Hold the stack together firmly and flip the cake over onto the cooling rack. Remove the parchment paper.
• While the cake is still hot, fold the towel over the short edge of the cake. Slowly roll up your cake (with the tea towel inside) and leave it rolled until it is completely cooled about 1-1 1/2 hours.
• Meanwhile to make your filling beat your cream cheese in a medium bowl until it is light and fluffy.
• Add your butter, powdered sugar and vanilla and continue to beat until smooth, set aside.
• Carefully unroll your cooled cake roll, remove the towel and spread your filling all over the surface of the cake. Then roll the cake back up tightly. Wrap the cake in plastic wrap and refrigerate until chilled, about 1 hour.

Video

Nutrition

Serving: 1 | Calories: 238cal | Carbohydrates: 35g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 71mg | Sodium: 185mg | Sugar: 28g | Fiber: 1g | Calcium: 32mg | Iron: 1mg

Originally published November 2017, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Pumpkin Roll Cake with Cream Cheese Filling Recipe + Video appeared first on The Slow Roasted Italian.

You’re probably starting to prep and plan for the big day. My mouth is watering just thinking about all the Thanksgiving side dish recipes.

I’m a planner so I typically have my holiday menu prepped a few weeks prior, but it never hurts to gather more ideas for our Thanksgiving meal. 

The great thing about any hearty side dish is that there is always room for more at the Thanksgiving dinner table! The list below gives you tons of yummy options to pair with the main course. 

Thanksgiving Sides

Thanksgiving is one of our family’s absolute favorite holidays! Planning the menu with recipes everyone will love is so much fun.

Everyone loves the Thanksgiving turkey, but there are plenty of amazing side dishes to serve with it.

We wanted to share some of our best sides for Thanksgiving, including classic recipes and family favorites. And the best part? They can all be made ahead of time!

Though these easy Thanksgiving side dishes are just one part of the full menu, I think we can all agree that it’s the part we look forward to the most.

And when you’re ready to plan dessert, be sure to check out our collection of Thanksgiving dessert recipes!

SCROLL DOWN for the complete list, then click the link under each image to be taken to the recipe!

Make Ahead Tips

Don’t let planning dinner for a crowd stress you out — make it fun! Here are a few time-saving tips:

• Print each recipe. Don’t rely on using a mobile version of a recipe or risk spilling something on your favorite cookbook. 
  
  Print out or make a copy of each of the Thanksgiving sides you’ll be making.
  
• Organize and schedule your time. Go a step further, jotting down notes for when to start prepping each dish and what can be done days in advance (like bread cubes). 
  
  It also helps to plan out specific times to start and finish recipes, plus which you can work on at the same time.
  
• Use slow cookers and food warmers. Plan to have several slow cookers available to transfer most of the food into after it’s been prepared. 
  
  This way, you can keep these easy Thanksgiving sides warm without using oven space.

Best Thanksgiving Sides to Make Ahead

Cooking on Thanksgiving day will be so much less stressful when you have your sides prepared in advance. 

That could mean fully cooked dishes that just need to be warmed or simply having all the prep work done so you can toss things in the crockpot. 

• Mashed Potatoes – Making mashed potatoes the day before serving will save you a LOT of counter space! 
  
  About 3 hours before the meal, transfer them from the fridge to a slow cooker so they can warm through on Low.
• Sweet Potato Casserole – Make the base for the sweet potato casserole ahead too. On the day, warm it in the oven and add the topping.
• Cranberry Sauce – This is one of the best Thanksgiving sides to make ahead of time, even though it’s so easy to make in the first place. 
  
  The longer it sits in the fridge, the better the flavor will be!
• Stuffing – You can prep all of the stuffing ingredients the day before. Chop the vegetables, cook the sausage and the bacon, and toast the bread too. 
  
  Then, refrigerate everything separately in plastic storage bags or covered containers. NOTE: Keep the bread in a bag on the counter, not in the fridge.

Best Sides for Thanksgiving

These are the best of the best — the ones we make every year because they’re so darn delicious!

To see the ingredients and get a printable version of any of these recipes, just click on the title of the recipe!

My Sausage Cranberry and Apple Stuffing is a MUST-make for Thanksgiving. Whether you call it stuffing or dressing, it always disappears first around here! We love it so much that we have 5 different recipes, this one is our absolute favorite. It’s a savory stuffing loaded with flavor. It’s the first recipe on the list because it’s so yummy! 

These are the Best Mashed Potatoes you’ll ever try — perfect fluffy, creamy, and buttery when made with milk, butter, AND cream cheese! There’s also just enough garlic flavor to keep things interesting. You’ll love them! The perfect classic dish. 

Make Sweet Potato Casserole just like Boston Market! Creamy sweet potatoes topped with gooey marshmallows and a crunchy streusel topping… it’s one of the best sides for Thanksgiving because it just screams fall flavor. This is one of those Thanksgiving recipes that even picky eaters will love. 

Speaking of easy Thanksgiving sides, this Homemade Cranberry Sauce is the one to beat. It’s super simple to make with just 3 ingredients, and it tastes even better if you make it ahead of time. If your family is used to canned cranberry sauce, consider serving both versions this year and see which they prefer! This pairs really well with my Thanksgiving stuffing recipe listed above! 

Slow Cooker Mac and Cheese is the creamiest, cheesiest mac and cheese you’ll ever eat! One of our favorite Thanksgiving sides, it’s made with THREE types of cheese right in the crock pot so you don’t have to worry about another pot on the stove. It’s a must make for the holiday season. 

Slow Cooker Creamed Corn is rich, creamy, and perfectly sweet — so much better than flavorless and watery canned cream corn. This recipe is super easy to make and we never have leftovers. Try it yourself and see! This is one of those tried and true recipes that never fail. 

Cheesy Potato Casserole is fully loaded and kicked up about 12 notches, with 3 types of cheese, sour cream, and bacon! It may not be very traditional, but it’s one of those easy Thanksgiving side dishes that my family asks for every year. The perfect potato dish. The crispy bacon is a great way to add pops of flavor and texture! 

Easy Thanksgiving Sides with Vegetables

Keep things extra simple with a few roasted veggie options, perfect for little ones or pickier eaters. 

Plus, I’m sharing my favorite version of the most controversial of Thanksgiving sides… green bean casserole!

Garlic Roasted Broccoli may be simple, but it certainly isn’t lacking in flavor! Perfectly tender with caramelized bits of roasted garlic and onions, it’s your favorite veggie taken up a few notches! It was an instant favorite of mine the first time I made it. 

Air Fried Cauliflower is deliciously crispy on the outside but perfectly tender in the middle.  Plus, it’s one more way to free up oven space! The mild flavor won’t compete with the other dishes on your plate, and kids will love dipping it in all kinds of sauces.

Roasted Brussels Sprouts with Garlic are tender, crispy, and flavorful — not like the boiled brussel sprouts we grew up with. It’s one of the best Thanksgiving sides for picky eaters. Between the roasted garlic and the perfectly cooked sprouts, they will gobble this side dish up!

Cheesy Bacon Green Bean Casserole ain’t your grandma’s recipe! This modern take on the classic recipe features green beans in a rich and creamy bacon mushroom cheese sauce that will change Thanksgiving forever! Give new recipes like this a try – you won’t be sorry! 

There you have it. Our list of the best Thanksgiving side dishes to serve this year! I know that I have my personal favorite on the list, and I can’t wait to hear yours. 

Did we leave anything out? If you have a favorite holiday side dish that you think we should make, use the comments below to let us know about it!

HAPPY THANKSGIVING!

Enjoy!

With love, from our simple kitchen to yours.

Don’t miss a thing! Follow us on
Facebook| X | Pinterest| Instagram

Originally published November 2014, updated and republished November 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Ultimate List of Make Ahead Thanksgiving Sides appeared first on The Slow Roasted Italian.