Valentine's Day Archives - SueBee Homemaker

Mini Lava Cakes

Suebee Homemaker — Thu, 12 Feb 2026 12:00:00 +0000

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Happy Mother’s Day!

That’s right, youngest son Zach Ringsdorf has hacked into the blog today to bring y’all an all-time “cool mom” recipe. Throughout our childhood, the boys of the household were seldom left unsatisfied when it came to the culinary delights crafted by our mother. She is the best after all – well, almost the best. There was one dish that the boys craved more than anything.

There was one particular dish that etched itself into our memories, surpassing the delight of Chewy French Bread, flavorful Spanish Seafood Paella, and even our mother’s homemade ice cream. It was the illustrious Molten Lava Cake from Chili’s.

Do you remember the game Hungry Hungry Hippos? Well, imagine the Ringsdorf family gathered around a piping-hot, gooey, and irresistibly melty Lava Cake at our local Chili’s—reminiscent of those hungry hippos in action.

The first time our mother served us her homemade rendition of this divine dessert, it was a true jaw-dropping moment for my brother Josh and me. Just the day before, she might have been urging me to savor her favorite summertime snack—a ripe raw tomato enjoyed like an apple. And now, she astounded us with the richest, messiest, and most indulgent treat she had ever whipped up. That moment will forever be ingrained in my memory.

It held immense significance for us, as we knew our mother’s true passion lay in perfecting her risotto recipes. Yet, she selflessly took on the role of a local Chili’s chef, recreating their lava cake for her beloved boys. From that moment on, the Molten Lava Cake became an extraordinary indulgence reserved for unique occasions— not just birthdays, but rather unexpected triumphs. Whether it was the transition from fourth to fifth grade, a hard-fought soccer game in the pouring rain, or successfully enduring a dentist appointment without needing any restraint, these small victories became precious moments we celebrated together, always underscored by our mother’s unwavering love. Whether it came in the form of the Molten Lava Cake, the cherished Special Plate, or a new Webkinz, her gestures made every occasion remarkable. Happy Mother’s Day, Mom!

Today, I’d like to dedicate this exquisite recipe to all the wonderful mothers out there, with a special shoutout to my incredible mother, SueBee. Prepare to treat yourself to the ultimate indulgence with our irresistible Mini Lava Cakes. You’ll experience the sheer decadence of its velvety, oozing chocolate center and flawlessly crisp exterior.

Why We Love This Recipe:

That molten center moment – Cutting into one and watching warm chocolate ooze out feels a little magical every single time.
Big flavor, small package – Rich, intense chocolate in a petite dessert means you get maximum indulgence without overdoing it.
Perfect with toppings – Ice cream, whipped cream, berries, powdered sugar are all toppings that play well with everyone.
Chocolate lover’s dream – Deep, gooey, unapologetic chocolate in every bite. The perfect dessert for any occasion.

Ingredients Used:

Chocolate
Butter
Eggs
Sugar
Vanilla Extract
Flour
Salt

How to make Mini Lava Cakes:

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.

NOTE: Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Step 1
Prep for baking. Preheat oven to 450 degrees. Grease ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.

Step 2
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.

Step 3
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.

Step 4
Add in chocolate and flour. Use a spatula to gently fold in the chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.

Step 4
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.

Step 5
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!

Step 6
Serve. Serve with fresh raspberries or strawberries and enjoy!

OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!

Other Chocolate Desserts:

Is your love language CHOCOLATE? Well, here you go!

Recipe FAQs:

What makes a lava cake “lava”?

The gooey center comes from slightly underbaking the cakes so the middle stays molten while the edges set.

Do I need special chocolate?

Use good-quality semisweet or bittersweet chocolate. Since chocolate is the star, better chocolate means better flavor.

Can I use chocolate chips instead of baking chocolate?

Yes, but baking chocolate melts more smoothly. If using chips, choose a high-quality brand.

Can I make this recipe ahead of time?

Yes, you can prepare the recipe through step 4 up to one day in advance. Refrigerate the ramekins in the meantime but set them out the day of baking to remove the chill. Then proceed as directed.

What if my lava cakes don’t look done after 11 minutes?

Since all ovens run a little diffently, you may need more or less time when making these cakes. If your oven runs cool, you may need more time and if it runs hot, you may need less time. Watch your oven closely during the baking process.

Can I double the recipe?

You can definitely double this recipe if serving a large group (or if a hungry person wants two). Just make sure you have the correct size of ramekins beforehand.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mini Lava Cakes

These Mini Lava Cakes are rich, indulgent, and perfectly portioned, with warm molten centers that flow with every bite. This small batch recipe is incredibly simple to make and makes the best dessert for small dinner parties or date night!

Course Dessert

Cuisine American

Keyword chocolate lava cakes, mini lava cakes, molten lava cake

Prep Time 15

Cook Time 11

Total Time 26

Servings servings

Calories 575kcal

Author Zach Ringsdorf & Kirsten Hahn

Ingredients

1/2 cup unsalted butter
6 oz. semi-sweet chocolate – rouchly chopped
2 large eggs
2 large egg yolks
1/4 cup granulated sugar
1 teaspoon vanilla extract
1 pinch salt
2 Tablespoons all-purpose flour
raspberries, vanilla ice cream, and magic shell – to serve (optional)

Instructions

Prep for baking. Preheat oven to 450 degrees. Grease your ramekins with butter. Be sure to spread butter into the corner of the ramekins to ensure a clean removal.
Melt chocolate and butter. Using a small pan or double boiler, melt the chocolate and butter over low heat, stirring almost constantly. Remove from heat.
1/2 cup unsalted butter, 6 oz. semi-sweet chocolate
Prep remaining ingredients. In a small bowl, beat the eggs, sugar, and salt together until pale.
2 large eggs, 2 large egg yolks, 1/4 cup granulated sugar, 1 teaspoon vanilla extract 1 pinch salt
Add in chocolate and flour. Use a spatula to gently fold in the melted chocolate and flour. Make sure the flour is fully absorbed in order to avoid clumping.
2 Tablespoons all-purpose flour
Bake. Pour batter evenly into prepared ramekins. Bake for about 11 minutes or until your liking (depending on your particular oven). The edges should look set and slightly puffed, while the centers still appear soft and slightly jiggly.
Rest Cakes. Rest cakes for just one minute. Then carefully run a knife around the edges (if needed), invert onto small plates, and lift off the ramekins. Use a towel to handle ramekins as they will still be hot!
Serve. Serve with fresh raspberries or strawberries and enjoy!
OPTIONAL: Instead of adding fresh berries as a garnish, you could add a scoop of ice cream followed by a chocolate shell, or just a dusting of powdered sugar. Try our Vanilla Bean Ice Cream, Raspberry Ice Cream, or Strawberry Ice Cream Recipe!
raspberries, vanilla ice cream, and magic shell

Notes

These mini Lava Cakes are meant to be gooey. When baking, it’s preferable to err on the side of undercooking rather than overcooking it. We want the cake to be melty and goopy. This is a cake that comes out of the oven, onto a plate, and into your mouth.
Oven temperature is KEY. When testing this recipe, I made sure I added extra oven thermometers to make sure the temperature was close to 450 degrees F. For me, the right baking time was 11 minutes but that might be slightly different for you, depending on your oven. I recommend testing this before serving it to guests.

Nutrition

Red Wine Braised Chuck Roast

Suebee Homemaker — Mon, 09 Feb 2026 12:00:00 +0000

This Red Wine Braised Chuck Roast is slow-cooked until fork-tender in a rich, savory wine sauce. It’s the ultimate comfort-food dinner, perfect for cozy nights, special occasions, or easy entertaining.

Braised Chuck Roast

I know I already have plenty of chuck roast recipes on the site, but I can’t help myself – there are just so many great ways to cook this delicious cut of beef. The real secret is simple: cook it long enough. When chuck roast is done right, it’s fall-apart tender. If it turns out tough, it usually just needs more time.

While I love a perfectly grilled steak, I can always count on a great beef bourguignon, beef au jus sandwich, or roast beef vegetable soup to make me happy. Yes, I weirdly crave beef and am down for a pot roast any day of the week!

Why This Recipe Works:

Chuck roast loves low-and-slow cooking. Chuck is full of connective tissue and marbling, which sounds tough, but that’s the magic. Long, gentle braising melts the collagen into gelatin, turning a normally chewy cut into something fork-tender and luscious.
Red wine tenderizes and adds depth. The acidity in red wine helps break down the meat while it cooks, and as it reduces, it brings rich, complex flavors that water or broth alone just can’t match.
Braising locks in moisture and flavor. Cooking the roast partially submerged in liquid creates a steamy, moist environment. This prevents the meat from drying out and allows it to absorb all those bold wine, herb, and aromatics flavors as it cooks.
Everything gets better with time. As the roast simmers, the wine, beef juices, and aromatics meld into a silky, concentrated sauce. The longer it cooks, the tastier it becomes – often even better the next day.

What You’ll Need:

chuck roast
avocado oil
seasonings (garlic powder, onion powder, kosher salt, and freshly ground black pepper)
all-purpose flour
beef broth
red wine (like Pinot Noir)
tomato paste
Worcestershire sauce
bay leaves
onion

How to make Red Wine Braised Beef:

Step 1
Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Step 2
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.

Step 3
Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 4
Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.

Step 5
Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.

Step 6
Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

Step 7
Serve. Serve beef over garlic mashed potatoes and your choice of sides.

Storing and Freezing:

Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze braised chuck roast for up to 3 months, stored in a freezer bag.

How to make Garlic Mashed Potatoes:

To make garlic mashed potatoes, you’ll need yellow potatoes, garlic cloves, butter, sour cream, half and half, salt, and pepper.

You can use our Instant Pot Garlic Mashed Potatoes or make it on the stovetop according to the directions below.

Step 1
Cook potatoes and garlic. In a medium pot, combine peeled and chopped potatoes and peeled garlic cloves. Cover with cold water and bring to a boil. Add salt and cook until potatoes are fork tender. Drain.

Step 2
Add remaining ingredients. Transfer drained potatoes and garlic to a large mixing bowl. Add butter, sour cream, half and half, salt, and pepper. Use a hand mixer to mix ingredients until creamy.

Recipe FAQs:

What cut of beef is best for this recipe?

Chuck roast is ideal because it has great marbling and connective tissue that breaks down during slow cooking, making the meat incredibly tender and flavorful.

Do I need to sear the chuck roast first?

Yes. Searing creates a rich, browned crust that adds depth and complexity to the finished dish. Don’t skip this step – it’s where a lot of flavor comes from.

What type of red wine should I use?

Use a dry red wine you’d enjoy drinking, such as Cabernet Sauvignon, Merlot, or Pinot Noir. Avoid sweet wines, as they can throw off the savory balance of the dish.

How long should the roast cook?

The roast should braise for about 3–4 hours, or until the meat is fork-tender and easily pulls apart.

Can I add vegetables to this recipe?

Yes, classic choices include onions, carrots, celery, and garlic. Root vegetables hold up well to long cooking and soak up the flavorful sauce.

Should the roast be fully submerged in liquid?

No, only partially submerged. The liquid should come about halfway up the roast to allow both braising and gentle roasting at the same time.

How do I know when the chuck roast is done?

It’s ready when a fork slides in easily and the meat shreds without resistance. If it’s still tough, it needs more time.

Other Beef Roast Recipes:

We eat a ton of beef roast because 1) we grew up in the Midwest and it was a major protein for us, 2) if you cook it correctly, it’s as good as the best steak, and 3) I crave it!

xoxo ~Sue

Red Wine Braised Chuck Roast Recipe

This Red Wine Braised Chuck Roast is slow-cooked until fork-tender in a rich, savory wine sauce. It’s the ultimate comfort-food dinner, perfect for cozy nights, special occasions, or easy entertaining.

Course Main Dish

Cuisine American

Keyword creamy garlic mashed potatoes, red wine braised chuck roast

Prep Time 25

Cook Time 3

Total Time 3 25

Servings servings

Calories 618kcal

Author Sue Ringsdorf

Ingredients

2 Tablespoons avocado oil
2 pounds chuck roast – after trimming (start with close to 3 pounds)
1 teaspoon each – onion powder, garlic powder, dried thyme
kosher salt and freshly ground black pepper – to taste
2-3 Tablespoons all-purpose flour
1 large onion – chopped
2 cups red wine – like pinot noir
1 cup lower-sodium beef broth
2 Tablespoons tomato paste
2 Tablespoons Worcestershire sauce
3 bay leaves
garlic mashed potatoes – to serve

Instructions

Prep oven. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add seasonings (onion powder, garlic powder, kosher salt, freshly ground black pepper) and flour on all sides of the beef.
2 pounds chuck roast, 1 teaspoon each garlic powder, onion powder, and dried thyme, kosher salt and freshly ground black pepper, 2-3 Tablespoons all-purpose flour
Brown beef. Heat a Dutch Oven to medium-high heat and then add avocado oil. Use a large stockpot to sear about half the beef at a time, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.
2 Tablespoons avocado oil
Deglaze pot. Pour the beef broth, Worcestershire sauce, and tomato paste into the pot and use a spatula to scrape up the brown bits from the bottom of the pan, stirring constantly.
1 cup lower-sodium beef broth, 2 Tablespoons Worcestershire sauce, 2 Tablespoons tomato paste
Add remaining ingredients. Then add the seared beef back to the pot, two cups of red wine, chopped onions, and bay leaves.
2 cups red wine, 1 large onion, 3 bay leaves
Transfer pot to the oven. Place a lid on the braiser (or Dutch Oven) and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
Serve. Serve beef over garlic mashed potatoes and your choice of sides.
garlic mashed potatoes

Notes

Please read blog post fully (with recipe FAQs) before making this recipe!

What to serve with braised beef? Try our Instant Pot Mashed Potatoes (you can make these on the stovetop too), Cauliflower Potato Mash, or Holiday Mashed Potatoes.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze braised chuck roast for up to 3 months, stored in a freezer bag.

Nutrition

Mississippi Mud Pie

Suebee Homemaker — Mon, 02 Feb 2026 12:00:00 +0000

Mississippi Mud Pie is a rich, chocolate lover’s dream made with layers of Oreo crust, fudgy brownie, creamy chocolate pudding, and whipped topping. This decadent Southern dessert is the perfect indulgence for holidays, parties, or any time you crave something irresistibly sweet!

The Best Mississippi Mud Pie

Mississippi Mud Pie is the ultimate indulgence for chocolate lovers — rich, gooey, and unapologetically decadent. Just take a look at all of those layers – a crunchy Oreo crust, fudgy brownies, and silky chocolate pudding – all topped with fluffy whipped cream plus garnishes!

Need chocolate therapy? Make Mississippi mud pie and call it done!

I recently made this decadent dessert for a dinner party, and it was an absolute hit! The best part? The leftovers kept us empty nesters perfectly happy the following day.

Why This Recipe Works:

Chocolate on chocolate – it’s a dreamy combination of Oreo, brownie, pudding, and whipped topping. What’s not to love, right?
Simple ingredients – made with pantry staples like cocoa, sugar, and butter.
Easy to make ahead – tastes even better chilled overnight.
Customizable – add nuts, chocolate chips, or a drizzle of caramel.
Beautiful presentation – looks impressive with all of those layers!

Want more pie? Try our Rhubarb Custard Pie, Pumpkin Pie in Graham Cracker Crust, or Mason Jar Apple Pie!

What You’ll Need:

Oreo Crust – Oreo cookies and butter
Chocolate Brownie Layer – butter, chocolate (baking bar plus cocoa powder), sugars (both granulated and brown sugar), eggs, vanilla extract, flour, and salt
Pudding Layer – instant chocolate pudding and milk
Topping – heavy whipping cream, powdered sugar, and vanilla

How to make Mississippi Mud Pie:

Step 1
Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.

Step 2
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.

Step 3
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.

Step 4
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.

Step 5
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.

Step 6
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.

Step 7
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!

Step 8
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.

Step 9
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Recipe FAQs:

What pan should I use?

A 9-inch pie dish or springform pan works best for layering and serving.

Can I use boxed brownies?

I recommend making our homemade brownies because you’ll have too much using a box mix. You could, of course, try to cut it down for this recipe.

Can I use homemade pudding?

Yes, but store-bought is easier and still delicious in this dessert.

How do I store leftover pie?

Keep it covered in the refrigerator for up to 2-3 days.

Other Decadent Chocolate Desserts:

I love chocolate desserts of any kind, and these should satisfy your cravings!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mississippi Mud Pie

Course Dessert

Cuisine American

Keyword Mississippi mud pie

Prep Time 30

Cook Time 25

Total Time 55

Servings servings

Calories 739kcal

Author Sue Ringsdorf

Ingredients

For the crust:

baking spray – to coat the pan
13.3 oz. Oreo cookies
5 Tablespoons unsalted butter – melted

For the brownie layer:

1/3 cup unsalted butter – melted
2 oz semisweet chocolate – chopped
1/4 cup granulated sugar
1/4 cup light brown sugar
1 large egg
1 large egg yolk
1 teaspoon vanilla extract
6 Tablespoons all-purpose flour
2 Tablespoons unsweetened cocoa powder
1/2 teaspoon kosher salt

For the pudding layer:

3.9 oz Jello instant chocolate pudding mix
2 cups whole milk

For the whipped cream topping:

1 ½ cups cold heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
chocolate curls, Oreo crumbs – to garnish

Instructions

Prep. Preheat oven to 350-degrees F. Prepare a springform pan with baking spray.
baking spray
Prep Oreo crust. Use a large food processor to pulse Oreo cookies to coarse crumbs. Add melted butter and pulse again until well combined. Press Oreo mixture into the prepared pan using a measuring cup to press evenly to all sides of the pan.
13.3 oz. Oreo cookies, 5 Tablespoons unsalted butter
Bake crust. Bake crust in preheated oven for about 10 minutes. Then remove pan to cool slightly.
Make brownie batter. Add chopped chocolate and butter to a pan and heat on low until chocolate is melted. Pour into a mixing bowl and add both sugars, eggs, and vanilla extract – and whisk until combined. Then add the flour, cocoa powder, and salt – and mix again. Pour brownie batter into the pan, smoothing carefully to all sides of the baked Oreo crust.
1/3 cup unsalted butter, 2 oz semisweet chocolate, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1 large egg, 1 large egg yolk, 1 teaspoon vanilla extract, 6 Tablespoons all-purpose flour, 2 Tablespoons unsweetened cocoa powder, 1/2 teaspoon kosher salt
Bake again. Place pan back in the oven and bake until a toothpick inserted into the center comes out with just a few crumbs, approximately 15 minutes. Let cool completely.
Make pudding. In a separate bowl, combine the cold milk with the packaged instant pudding. Use a hand mixer to combine and then refrigerate until it thickens, about 10 minutes. Pour chocolate pudding on top of the cooled brownie layer and refrigerate.
3.9 oz Jello instant chocolate pudding mix, 2 cups whole milk
Make whipped topping. In a clean bowl, combine the cold heavy cream, powdered sugar, and vanilla extract. Use a hand mixer to beat on medium-high speed until soft peaks form. Stop whipping once it’s fluffy and holds its shape — over-whipping can turn it into butter!
1 ½ cups cold heavy whipping cream, 1/4 cup powdered sugar, 1 teaspoon vanilla extract
Add topping and garnishes. Shortly before serving, add the whipped topping to the top of the pudding layer, gently spreading to all sides of the pan. Then add garnishes – shaved chocolate and/or Oreo crumbs.
chocolate curls, Oreo crumbs
Serve. Unclip the latch on the side of the springform pan to loosen it. Gently lift the outer ring straight up and away from the dessert. Place pie on a pie plate and use a sharp knife to slice!

Notes

Store leftover Mississippi Mud Pie in an airtight container in your refrigerator for 2-3 days.

Nutrition

Tuscan Sausage White Bean Soup

Suebee Homemaker — Thu, 08 Jan 2026 12:00:00 +0000

Tuscan Sausage White Bean Soup combines Italian sausage, pancetta, cannellini beans, fresh veggies, fragrant seasonings, and a savory broth. This rustic soup is hearty, full of flavor, and best served with parmesan cheese and crusty bread!

Italian Sausage and White Bean Soup

We are IN LOVE with this hearty Tuscan soup. It hits just right when you’re looking for something cozy and filling. I recommend making a double batch if you’re feeding a large group. It makes excellent leftovers too.

I’ll be honest. I tested this Italian sausage and white bean soup on a 99-degree Texas summer day. It works just fine if you avoid eating it piping hot. Let the soup cool a bit and gobble it up like you would any summer meal. I highly recommend soup during the summer, friends – but you gotta follow my tips!

Why This Recipe Works:

SIMPLE INGREDIENTS – You’ll find these simple ingredients at your local grocery store. Just a litte bit of chopping and dinner is ready in around one hour!
ITALIAN FLAVORS – We love the Italian flavors in this delicious Tuscan soup! You can’t go wrong with a hearty soup and crusty bread, right?
HEARTY AND FILLING – We’re using plenty of meat and beans for mega protein and flavor. One bowl will fill you up.
CREAMY -This soup is slightly creamy due to the heavy cream. You could also mash some of the white beans to add even more creaminess.

What You’ll Need:

Italian Sausage – We like using a “hot” version of sausage but any will do.
Pancetta
Veggies – a combo of carrots, celery, onions, and garlic
Seasonings – Italian seasoning, red pepper flakes, kosher salt, and freshly ground black pepper
Tomato Paste
Chicken Broth
White Beans
Heavy Cream
Spinach

How to make Tuscan White Bean Soup:

Step 1
Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.

Step 2
Sauté veggies. Add the onion, carrots, and celery to the pot. Cook until slightly softened, approximately 4-5 minutes. Add garlic and seasonings (Italian seasoning, red pepper flakes, salt, and pepper), and stir for about one minute.

Step 3
Add canned items. Then add the canned items – tomato paste chicken broth, and beans. Stir and bring to a rolling boil. Reduce heat to medium and simmer for ten minutes.

Step 4
Add heavy cream. Add the heavy cream and cook for a few minutes, or until hot.

Step 5
Add spinach. Then add the baby spinach and stir until wilted, about one minute.

Step 6
Serve. Serve Tuscan white bean soup with some freshly grated parmesan cheese and some crusty bread.

Storing and Freezing:

Store leftover soup in an airtight container in the refrigerator for up to 4 days.
This soup also freezes well for up to 3 months.

What to serve with Tuscan White Bean Soup:

SIDE SALAD – Make a simple side salad and top with a homemade dressing. Try our Spinach Salad Dressing, Creamy Italian Dressing, or Honey Balsamic Vinaigrette.
BREAD – We like to serve this with some crusty bread. Try our Chewy French Bread or a simple Italian Focaccia Bread Recipe.
DESSERT – How about some Chocolate Chip Cupcakes, Banana Layer Cake, or Apple Blueberry Crisp.

Recipe FAQs:

Should I use canned beans or dried beans in this soup?

We use canned beans for simplicity but dried beans can be used instead.

How do I naturally thicken the soup?

The cream makes this soup somewhat creamy. You can mash the white beans to add even more creaminess, if desired.

When should I add the spinach leaves?

Add the spinach during the last couple of minutes of cooking to avoid overcooking.

Can I make this recipe vegetarian?

Yes, to make this soup vegetarian, skip the meat, use vegetable broth, and a different milk like almond milk.

Other Delicious Soup Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Tuscan Sausage White Bean Soup Recipe

Course Main Dish

Cuisine Italian, soup

Keyword Sausage and White Bean Soup, Tuscan white bean soup

Prep Time 25

Cook Time 35

Total Time 1

Servings servings

Calories 590kcal

Author Sue Ringsdorf

Ingredients

1 pound Italian sausage
4 oz. pancetta – cubed
1 cups carrots – peeled and chopped
1 ½ cup white onion – chopped
1 cup celery – diced
3 cloves garlic – minced
1 teaspoon Italian seasoning
1 teaspoon red pepper flakes
kosher salt and freshly ground black pepper – to taste
2 Tablespoons tomato paste
3 cups lower sodium chicken broth
30 oz. cannellini beans – rinsed and drained
3/4 cup heavy cream
3 cups baby spinach
crusty bread and freshly grated parmesan cheese – to serve

Instructions

Cook meats. Heat a stock pot over medium-high heat. When hot, add the Italian sausage and cubed pancetta. Cook until sausage is almost cooked through, stirring frequently.
1 pound Italian sausage, 4 oz. pancetta
Sauté veggies. Add the onion, carrots, and celery to the pot. Cook until slightly softened, approximately 4-5 minutes. Add garlic and seasonings (Italian seasoning, red pepper flakes, salt, and pepper), and stir for about one minute.
1 ½ cup white onion, 1 cups carrots, 1 cup celery, 3 cloves garlic, 1 teaspoon Italian seasoning, 1 teaspoon red pepper flakes, kosher salt and freshly ground black pepper
Add canned items. Then add the canned items – tomato paste, chicken broth, and beans. Stir and bring to a rolling boil. Reduce heat to medium and simmer for ten minutes.
2 Tablespoons tomato paste, 3 cups lower sodium chicken broth, 30 oz. cannellini beans
Add heavy cream. Add the heavy cream and cook for a few minutes, or until hot.
3/4 cup heavy cream
Add spinach. Then add the baby spinach and stir until wilted, about one minute.
3 cups baby spinach
Serve. Serve Tuscan white bean soup with some freshly grated parmesan cheese and some crusty bread.
crusty bread and freshly grated parmesan cheese

Notes

We use canned beans for simplicity but dried beans can be used instead.
The cream makes this soup somewhat creamy. You can mash the white beans to add even more creaminess, if desired.
Store leftover soup in an airtight container in the refrigerator for up to 4 days.
We like to meal prep this and add to individual containers for lunches on the go.
This soup also freezes well for up to 3 months.

Nutrition

SueBee’s Beef Bourguignon Recipe

Suebee Homemaker — Sun, 21 Dec 2025 12:00:00 +0000

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Julia Child’s Beef Bourguignon

Our good friends, Kerri and John, had us over for this show-stopping dish recently and so I thought I’d create my own version. Admittedly, this recipe is pretty classic and so I’m only sharing my technique here.

The ingredients in beef bourguignon recipes don’t vary too much but I think making it in advance (like a day or two in advance) is key. As it rests, the sauce thickens slightly, and the flavors from the wine, beef, bacon, and herbs meld together into something otherworldly.

Beef Bourguignon began in the heart of Burgundy, France — a region celebrated for its bold red wines and rich, hearty cooking. What started as a humble peasant dish was born out of necessity: slow-cooking tough cuts of beef with wine, herbs, and vegetables until they transformed into something tender and deeply flavorful.

Over time, this rustic stew was refined by French chefs and eventually made famous around the world by Julia Child, who introduced it to home cooks everywhere. Thank you Julia! Today, it remains the ultimate comfort food — a dish that feels both down-to-earth and a little bit elegant, no matter where it’s served.

It’s time to slip on our aprons and channel our inner Julia Child, friends!

Why This Recipe Works:

Rich, deep flavor – Slow-simmered beef, red wine, and aromatics come together for the ultimate comfort dish.
A classic made simple – All the elegance of French cuisine without being fussy.
Perfect for entertaining – Feels fancy but can be made ahead, making it ideal for dinner parties or holidays.
Pairs beautifully with sides – Serve it with mashed potatoes, noodles, or crusty bread to soak up every drop of sauce.

What You’ll Need:

bacon – The rendered bacon fat helps sear the beef and vegetables, creating those delicious caramelized bits (fond) that build the stew’s rich flavor.
chuck roast – Go with a three pound roast because you’re going to want leftovers!
kosher salt and freshly ground black pepper
veggies – including onion, carrots, garlic, and mushrooms
tomato paste – Tomato paste is concentrated and rich, adding that deep savory note that enhances the beef’s flavor.
all-purpose flour – The flour helps the sauce naturally thicken as it simmers.
red wine – Pinot Noir (or Burgendy) is the traditional choice! Elegant and earthy, it matches the dish’s French roots perfectly.
beef broth – You’ll need enough beef broth to cover the beef after adding the bottle of wine.
fresh thyme and bay leaves
butter – The butter is used to cook the mushrooms. These are added in the last step of the cooking process.

How to make Classic Beef Bourguignon:

Step 1
Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.

Step 2
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.

Step 3
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)

Step 4
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.

Step 5
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.

Step 6
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.

Step 7
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.

Step 8
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth (1-2 cups) to cover the meat.

Step 9
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.

If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.

Step 10
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.

Step 11
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.

Step 12
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Storing and Freezing:

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To cook this ahead of time:

Cook it fully according to the recipe, then let it cool to room temperature.
Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Recipe FAQs:

What kind of beef is best for Beef Bourguignon?

Use a well-marbled cut like chuck roast — it becomes tender and flavorful after slow cooking.

Do I really need to use red wine?

Yes, red wine is 100% needed and gives the stew its deep, rich flavor. Choose a dry red like Pinot Noir, Cabernet Sauvignon, or Burgundy (but nothing you wouldn’t drink!).

Can I make Beef Bourguignon ahead of time?

Absolutely — it actually tastes even better the next day as the flavors meld together.

How long does it need to cook?

About three hours (or more), until the beef is fork-tender and the sauce has thickened beautifully.

What should I serve with Beef Bourguignon?

It’s amazing over mashed potatoes, egg noodles, or buttered baguette slices to soak up that luscious sauce.

Other Delicious Beef Roast Recipes:

Beef roast is my ultimate comfort food and it’s the meat I make after vacation, on a rainy day, or just because.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Sue’s Beef Bourguignon Recipe

This Beef Bourguignon Recipe is a cozy, classic comfort dish made with tender beef simmered in red wine, garlic, and herbs until rich and flavorful. It’s the perfect make-ahead meal for special occasions or a cozy night in!

Course Main Dish

Cuisine American, French

Keyword beef bourguignon recipe, Julia Child’s beef bourguignon

Prep Time 30

Cook Time 3

Total Time 3 30

Servings servings

Calories 706kcal

Author Sue Ringsdorf

Ingredients

8 oz. thick-cut bacon
3 pounds chuck roast – cut into 2-inch cubes
kosher salt and freshly ground black pepper – to taste
1 large onion – chopped
4 large carrots – chopped
5 cloves garlic – minced
1/4 cup all-purpose flour
1 Tablespoon tomato paste
750 ml red wine
1-2 cups lower-sodium beef broth
3-4 sprigs fresh thyme
3 bay leaves
24 oz. Bella or cremini mushrooms – chopped
2 Tablespoons unsalted butter

Instructions

Prep. Arrange oven rack to lower third of the oven. Preheat to 325 degrees F.
Prep veggies. Chop onion and carrot in large chunks. Mince garlic.
Cook bacon. Chop bacon in large pieces. Heat a Dutch oven over medium-high heat and when hot, add the bacon. Cook until crispy and brown, stirring frequently. Use a slotted spoon to remove bacon from pot and transfer to a clean plate lined with paper towel. (Leave the grease in the pot.)
8 oz. thick-cut bacon
Prep beef. Meanwhile, trim excess fat from the beef roast and cut into 2-inch cubes. Pat dry with paper towel and then add salt and pepper on all sides of the beef.
Brown beef. Use the same stockpot to sear about half the beef at a time in the bacon grease, using a tongs to flip to all sides. You are not cooking the beef completely, just browning the outsides. Transfer beef to a clean plate and repeat with remaining beef.
3 pounds chuck roast, kosher salt and freshly ground black pepper
Sear veggies. Reduce heat to medium low heat and add the onions and carrots to the pot, stirring frequently for a few minutes. (If pot is dry, you should add a drizzle of olive oil.) Add garlic and stir for about 30 seconds. Then add the tomato paste and stir to coat veggies, cooking for about 2-3 minutes.
1 large onion, 4 large carrots, 5 cloves garlic, 1 Tablespoon tomato paste
Add flour. Then add the flour and stir for about two more minutes, cooking until flour is fully absorbed – stirring constantly.
1/4 cup all-purpose flour
Add red wine and remaining ingredients. Pour the wine into the pot and scrape up the brown bits from the bottom of the pan. Then add the seared beef, crispy bacon, fresh thyme, and bay leaves to the pot. Add additional salt and pepper to taste. Add enough beef broth to cover the meat.
750 ml red wine , 3-4 sprigs fresh thyme, 3 bay leaves, 1-2 cups lower-sodium beef broth
Transfer pot to the oven. Place a lid on the Dutch oven and transfer pot to the preheated oven. Cook for approximately three hours or until beef is fall-apart tender. If beef isn’t super tender, place pot back in the oven and continue to cook.
NOTE: If you are making this beef bourguignon recipe a day or two in advance, stop here. Let cool, place lid back on pot, and then store in the refrigerator overnight. Continue the next day by heating back up on stovetop over medium heat. When hot, continue with cooking mushrooms.
**We like it best when made in advance as the flavors get better and better.
Cook mushrooms. During the last 15 minutes of cooking, heat a large cast iron skillet over medium-high heat and add butter. When hot, add the mushrooms and cook until browned, about 10 minutes. Then add kosher salt and freshly ground black pepper and stir well. Cook until liquid is fully absorbed.
24 oz. Bella or cremini mushrooms, 2 Tablespoons unsalted butter
Add mushrooms to the pot. Add the cooked mushrooms to the pot and stir to combine. Discard thyme stems and bay leaves and let the bourguignon rest for 15 minutes before serving.
Serve. Serve beef bourguignon over creamy mashed potatoes, Cauliflower Potato Mash (our personal favorite), and/or sides of your choice.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days.
Cool completely, then store in freezer-safe containers for up to 3 months. Thaw and reheat gently on the stove.

To make this ahead of time:

Cook it fully according to the recipe, then let it cool to room temperature.
Refrigerate it (covered) for up to 2–3 days — this resting time lets the flavors deepen and meld beautifully.
When you’re ready to serve, reheat slowly on the stove over low heat until warmed through, adding a splash of broth or wine if the sauce has thickened too much.

Nutrition

Baileys Ice Cream Recipe

Suebee Homemaker — Thu, 11 Dec 2025 12:00:00 +0000

This Baileys Ice Cream Recipe yields a rich and creamy frozen dessert infused with the smooth taste of Baileys Irish Cream liqueur. An indulgent blend of ingredients that offers a luxurious treat for adults who love a boozy twist on classic ice cream!

KitchenAid Baileys Ice Cream

Are you a fan of Baileys? Well, then you’re going to LOVE this ice cream recipe – I promise. It’s the perfect amount of boozy creaminess and makes the best dessert for adults!

Y’all know that I’m pretty crazed about using my KitchenAid ice cream attachment. We’ve accumulated about 40 ice cream recipes so far and the ideas just keep coming.

All of our recipes are French-style because we love that extra creamy texture. All it takes is a little prep in advance so that we can get the mixture super cold!

Why This Recipe Works:

SIMPLE TO MAKE – The simple ingredients required for this Baileys ice cream are easily found in most grocery stores. You may need to head to the liquor store for the Baileys Irish Cream or make your own homemade version.
SUPER CREAMY – French-Style ice cream yields the creamiest texture which is why it’s often referred to as custard. Such a perfect mouth feel!
A LITTLE BIT BOOZY – We’re adding a “healthy dose” of Baileys to get the perfect ratio of ice cream to booze! That being said, you can adjust the proportions as you see fit. Keep in mind that a greater proportion of alcohol will yield a softer ice cream texture.
PERFECT ADULT DESSERT – Be aware that this is an adult dessert. Don’t serve it to those kiddos! We have lots of other KitchenAid Ice Cream Recipes for the littles.

What You’ll Need:

Dairy – a combo of whole milk and heavy cream
Large Eggs
Light Brown Sugar
Vanilla Extract
Pinch of salt
Baileys Irish Cream

How to make Baileys Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.

When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)

Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.

Step 2
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

Step 3
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.

Step 4
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.

Step 5
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.

Step 6
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.

Step 7
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.

Step 8
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Baileys ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for properly using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

What is Baileys Irish Cream?

Baileys Irish Cream is a popular liqueur made from a blend of Irish whiskey, cream, and cocoa. It has a smooth, creamy texture with a sweet and slightly chocolatey flavor. Baileys is often enjoyed on its own, in coffee, or as an ingredient in desserts and cocktails.

How do I incorporate Baileys into the ice cream?

Stir the Baileys in after cooking and cooling the custard base to avoid excessive alcohol burn-off.

What is the difference between French-Style and Philadelphia ice cream?

French-style ice cream uses a custard base with egg yolks, making it richer, creamier, and smoother but requiring cooking. Philadelphia-style ice cream skips the eggs, resulting in a lighter, quicker-to-make treat with a cleaner flavor but a firmer texture.

What are some good toppings for Baileys ice cream?

Chocolate shavings, caramel sauce, espresso powder, or crushed cookies pair well.

Do I need an ice cream maker to make Baileys ice cream?

While an ice cream maker gives the best texture, you can also make a no-churn version by whipping heavy cream and folding it into a condensed milk mixture with Baileys.

Other Delicious Ice Cream Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Baileys Ice Cream Recipe

Course Dessert, Ice Cream

Cuisine American, Irish

Keyword Bailey’s Ice Cream

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 480kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 ¼ cups heavy cream
5 large egg yolks
1 cup light brown sugar
3/4 cup Bailey's Irish Cream
1-2 Tablespoons vanilla extract
pinch of salt

Instructions

Temper the eggs. Combine the egg yolks with 1/4 cup of the light brown sugar. Whisk well. Pour the whole milk and heavy cream into a saucepan over medium heat.
When the milk reaches 165 degrees F on a digital thermometer, use a measuring cup to drizzle about one cup into the eggs and sugar, whisking CONTINUOUSLY. (This is how we prevent scrambled eggs.)
Pour the egg mixture back into the pan, along with the remaining brown sugar, and heat again to 165 degrees F, whisking as you go. Do NOT boil but instead, gently heat it to the desired temp. Set aside to cool.
5 large egg yolks, 1 cup light brown sugar, 2 cups whole milk, 2 ¼ cups heavy cream
Strain tempered egg mixture (Optional). If needed, pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
Combine liquid ingredients. In a large bowl, combine the cooled tempered egg mixture, Baileys Irish Cream, vanilla extract, and a pinch of salt. Whisk until well combined. Cover with a lid or cling wrap.
3/4 cup Bailey's Irish Cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill mixture. Place the liquid Baileys Ice Cream into the refrigerator for at least four hours or until VERY COLD. (I occasionally place it in the freezer for a bit if I’m in a hurry.) You can also chill mixture overnight if time allows.
Churn ice cream. Start your 2-quart ice cream churner. (We use the KitchenAid ice cream attachment but any 2-quart machine works.) Pour the chilled ice cream mixture into the bowl attachment while it’s running. Let it churn until the ice cream rises to the top of the bowl and the machine starts to slow down slightly. Since there is booze in this recipe, it may take slightly longer to churn – approximately 35-40 minutes.
Transfer churned ice cream to an airtight container. After the ice cream is fully churned, spoon it into an airtight container to set up further.
Freeze Baileys Ice Cream. Immediately place the ice cream container in the freezer for several hours to firm up. It will be extra soft right after churning and needs to set up for best results.
Serve ice cream. Serve ice cream in individual serving bowls, in cones (we like waffle cones!), or between two cookies.

Notes

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Nutrition

Pomegranate Moscow Mules

Suebee Homemaker — Wed, 10 Dec 2025 12:00:00 +0000

Pomegranate Moscow Mules mix fresh pomegranate juice, lime juice, vodka, and ginger beer. Bright and festive, these fruity twists on the classic cocktail are perfect for holiday gatherings or cozy winter nights!

Pomegranate Mules

There’s something magical about shaking up a special cocktail for the holidays—it instantly makes any gathering feel festive! Pomegranate Moscow Mules are our go-to because they’re bright, bubbly, and full of holiday cheer.

Looking for other holiday red drinks? Try our Cranberry Vodka Slush, Cranberry Apple Sangria, or Mistletoe Margaritas.

Why This Recipe Works:

Refreshing and flavorful – the combination of pomegranate, lime, and ginger beer is crisp and delicious.
Beautiful and festive – the vibrant red color makes it perfect for holiday gatherings.
Easy to make – just a few simple ingredients for a crowd-pleasing cocktail.
A fun twist on a classic – it’s a fruity, modern take on the traditional Moscow Mule.

What You’ll Need:

You’ll need just four main ingredients plus ice and garnishes. See below for the exact combination of items you’ll need.

vodka
pomegranate juice
lime juice
ginger
lots of ice
pomegranate arils

How to make Pomegranate Moscow Mules:

Step 1
Prep glasses. Add ice to two cocktail glasses. Then add a slice of fresh lime.

Step 2
Measure ingredients and add to a cocktail shaker. To a cocktail shaker filled with ice, add the vodka, fresh lime juice, and pomegranate juice.

Step 3
Shake vigorously and pour. Place lid on cocktail shaker and shake vigorously for about 15 seconds. Then pour into prepared glasses and add top with ginger beer.

Step 4
Serve. Serve pomegranate mules with fresh pomegranate arils and a slice of lime. Cheers!

Recipe FAQs:

What kind of pomegranate juice should I use?

Use 100% pure pomegranate juice for the best flavor. Freshly pressed or bottled both work, but avoid sweetened cocktail blends.

Can I use pomegranate arils in the drink?

Yes! A spoonful of arils adds color, crunch, and a festive touch. They’re optional but make the drink look gorgeous.

Do I have to use copper mugs?

Copper mugs aren’t required. We rotate between regular cocktail glasses and copper mugs.

What type of vodka works best?

Any good-quality vodka works well. Use your go-to brand—nothing fancy needed unless you want a super smooth finish.

Can I make these non-alcoholic?

Absolutely. Just leave out the vodka and add a splash more pomegranate juice or ginger beer.

How much ginger beer should I use?

We normally use 2-3 ounces, but adjust to taste depending on how strong or spicy you like your Mules.

Can I make a large batch for a party?

Yes—stir together the pomegranate juice, lime juice, and vodka in a pitcher. Add ginger beer right before serving so it stays fizzy.

What garnishes work best?

Fresh lime wedges, mint, and pomegranate arils all look festive and add a bright, holiday vibe.

What if I want it sweeter?

Add a splash of simple syrup or a little extra pomegranate juice until it tastes just right.

Other Delicious Cocktail Ingredients:

We’ve got lots of choices for you to make the perfect cocktail for your happy hour or any gathering.

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Pomegranate Moscow Mules Recipe

Pomegranate Moscow Mules mix fresh pomegranate juice, lime juice, vodka, and ginger beer. Bright and festive, these fruity twists on the classic cocktail are perfect for holiday gatherings or cozy winter nights.

Course cocktails

Cuisine American

Keyword Pomegranate Moscow Mules

Prep Time 10

Total Time 10

Servings servings

Calories 228kcal

Author Sue Ringsdorf

Ingredients

5 oz. vodka
5 oz. pomegranate juice
2 oz. lime juice – freshly squeezed
4-5 oz. ginger beer
fresh pomegranate arils and lime slices – to serve
lots of ice

Instructions

Prep glasses. Add ice to two cocktail glasses. Then add a slice of fresh lime.
Measure ingredients and add to a cocktail shaker. To a cocktail shaker filled with ice, add the vodka, fresh lime juice, and pomegranate juice.
lots of ice, 5 oz. vodka, 2 oz. lime juice, 5 oz. pomegranate juice
Shake vigorously and pour. Place lid on cocktail shaker and shake vigorously for about 15 seconds. Then pour into prepared glasses and add top with ginger beer.
4-5 oz. ginger beer
Serve. Serve pomegranate mules with fresh pomegranate arils and a slice of lime. Cheers!
fresh pomegranate arils and lime slices

Notes

To make a large batch, stir together the pomegranate juice, lime juice, and vodka in a pitcher. Add ginger beer right before serving so it stays fizzy.
To make these non-alcoholic, just leave out the vodka and add a splash more pomegranate juice or ginger beer.

Nutrition

Chocolate Marshmallow Cookies

Suebee Homemaker — Mon, 01 Dec 2025 12:00:00 +0000

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Marshmallow Cookies

While I’m not a huge marshmallow gal (especially not plain), I enjoy them in moderation. But let me tell you something – they are PERFECTION in these cookies.

We grew up filling up our hot cocoa mugs with mini marshmallows. Remember those colorful ones? Now I’m more of a full mug of hot cocoa with a shot of Baileys.

If you’re looking for more recipes with marshmallows, try our S’mores Cookie Bars or S’mores Ice Cream!

Why This Recipe Works:

SIMPLE TO MAKE – These chocolate marshmallow cookies are simple to make. Make the dough ahead of time, bake, add marshmallows, and then drizzle the chocolate. EASY!
VISUAL APPEAL – The white marshmallow peeking through dark chocolate dough looks bakery-worthy without much effort. Your guests will love them!
SOFT TEXTURE – Soft, chewy chocolate cookie meets gooey, slightly melted marshmallow for that perfect bite.
FUN HOLIDAY TREAT – Chocolate marshmallow cookies make a fun holiday treat because they’re cozy, festive (try adding holiday sprinkles on top!), and full of sweet surprises. The gooey marshmallow center and rich chocolate cookie are perfect for gifting, sharing, or enjoying with a cup of hot cocoa.

What You’ll Need:

Unsalted Butter
Sugar – a combo of granulated sugar and brown sugar
Large Eggs
Vanilla Extract
All-Purpose Flour
Cocoa Powder
Baking Soda
Kosher Salt
Espresso Powder (optional)
Large Marshmallows
Chocolate Baking Bar (we used semi-sweet)

How to make Chocolate Marshmallow Cookies:

Step 1
Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.

Step 2
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.

Step 3
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.

Step 4
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.

Repeat process with remaining cookies.

Step 5
Cool cookies. Carefully transfer cookies to wire racks to cool completely.

Step 6
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.

Step 7
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.

NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.

Store and Freezing:

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.

Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Recipe FAQs:

Do I need to chill the dough?

Chilling the dough for a couple of hours helps the cookies hold their shape and enhances the flavor.

When do I need to add the marshmallows?

Add marshmallows during the last couple minutes of baking so they melt slightly without disappearing into the cookie.

Should I use mini marshmallows or large ones?

We use large marshmallows for this recipe, but you could use several mini ones instead.

What kind of chocolate should I use in the dough?

Unsweetened cocoa powder adds a rich chocolate flavor, and you can mix in chocolate chips for extra decadence.

Other Delicious Cookie Recipes:

Planning a holiday gathering? Try a few of the following cookie recipes and arrange them on a platter for parties!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Marshmallow Cookies Recipe

Chocolate Marshmallow Cookies combine chewy chocolate cookies with melty marshmallow centers for an irresistible treat. Each bite has a soft brownie-like texture and fluffy marshmallows topped with even more chocolate!

Course Cookies, Dessert

Cuisine American

Keyword chocolate marshmallow cookies

Prep Time 20

Cook Time 9

Total Time 29

Servings cookies

Calories 315kcal

Author Sue Ringsdorf

Ingredients

1/2 cup unsalted butter – softened to room temperature
1/2 cup granulated sugar (100 grams)
1/2 cup brown sugar (110 grams)
2 large eggs – at room temperature
2 teaspoons vanilla extract
1 teaspoon espresso powder
1 ¾ cup all-purpose flour (210 grams)
2 Tablespoons all-purpose flour (15 grams)
1/2 cup unsweetened cocoa powder (41 grams)
1 teaspoon baking soda
1/2 teaspoon kosher salt
16 large marshmallows
6 oz. semi-sweet chocolate bar

Instructions

Combine wet ingredients. In a large stand mixer using a paddle attachment, cream the butter and sugars together on low speed. Then add the eggs and vanilla, and mix again, scraping down the sides of the bowl as you go.
1/2 cup unsalted butter, 1/2 cup granulated sugar (100 grams), 1/2 cup brown sugar (110 grams), 2 large eggs, 2 teaspoons vanilla extract
Add dry ingredients. Add the flour, cocoa powder, espresso powder (optional), baking soda, and salt. Mix until just combined.
1 ¾ cup all-purpose flour (210 grams), 2 Tablespoons all-purpose flour (15 grams), 1/2 cup unsweetened cocoa powder (41 grams), 1 teaspoon espresso powder, 1 teaspoon baking soda, 1/2 teaspoon kosher salt
Chill dough. Use a cookie scoop to form 16 equal balls. Chill cookie balls (covered) in the refrigerator for at least two hours, or overnight.
Bake. Preheat oven to 350 degrees F. Place six cookie balls on a baking sheet lined with parchment paper (spaced a few inches apart). Bake for seven minutes. Remove pan and place a large marshmallow on the center of each par-baked cookie. Then bake again for two minutes. Remove cookies and press marshmallow down slightly. Let cookies sit on pans for 5-7 minutes.
Repeat process with remaining cookies.
16 large marshmallows
Cool cookies. Carefully transfer cookies to wire racks to cool completely.
Melt chocolate. Add chopped chocolate to a saucepan with a pat of butter. Melt over medium heat until creamy. Pour chocolate into a small measuring cup.
Add chocolate to cookies. Then pour chocolate over marshmallows and top with some mini chocolate chips (or sprinkles, nuts, or another addition of choice). Let chocolate set before storing.
NOTE: You can completely cover the marshmallow so it’s a “surprise” in each cookie. Or drizzle it so the marshmallow is partially visible like I did.
6 oz. semi-sweet chocolate bar

Notes

Store chocolate marshmallow cookies in an airtight container at room temperature for up to 4 days; place parchment between layers to keep marshmallows from sticking.
Freeze dough balls (without marshmallows and chocolate topping) for up to 3 months. Bake from frozen and add marshmallows partway through baking.

Nutrition

Chocolate French Toast Casserole

Suebee Homemaker — Thu, 13 Nov 2025 12:00:00 +0000

Chocolate French Toast Casserole is the BEST brunch dish. Crusty bread gets soaked in an egg custard and then topped with a delicious crumble plus chocolate chips. Prep this the night before and then brunch is a breeze the next day!

Make-Ahead French Toast

I’m a big fan of make ahead meals. When company comes to visit, I like to have easy dishes to throw in the oven. I love to cook and be in my kitchen, but I also hate missing out on down time with my guests or boys when we are just hanging out chatting.

Holidays are also a perfect time for prep dishes ahead of time. There is so much celebration and I love it – but it can be exhausting if you are the chef. I do believe that the best meals are the homemade ones, so with a little planning and imagination, we can all eat well and have time to relax too.

Making meals in advance is key to less stress. For others, try our Baked Blueberry French Toast Casserole or Cinnamon Apple French Toast Bake.

Why This Recipe Works:

FEEDS A CROWD – This chocolate French toast easily feeds 12 people. That means you can enjoy your company instead of flipping individual pieces of French toast! Win/win.
DELICIOUS FLAVOR – If you’re a chocolate lover, you’ll love this warm gooey breakfast full of dark chocolate chips on top. How can you not?
PREP AHEAD – We love making French toast casserole the day before and adding the topping right before baking. Everything can easily be stored in the refrigerator and then viola, breakfast is served!

What You’ll Need:

For the bread layer:

Bread – I used my Chewy French Bread for this casserole. You could use anything you like, but it’s best to use a hearty, crustier bread that is a few days old.
Eggs
Milk
Vanilla Extract
Brown Sugar
Cinnamon

For the Topping:

All-Purpose Flour
Brown Sugar
Cinnamon
Kosher Salt
Unsalted Butter
Dark Chocolate Chips (or any chocolate chips you prefer)

How to make Chocolate French Toast Casserole:

Step 1
Prep. Prep a 9×13 casserole dish with baking spray. Preheat oven to 350 degrees (if baking immediately).

Step 2
Cube bread. Slice some crusty bread into bite-sized cubes. We like to use our leftover Chewy French Bread. Add to casserole dish.

Step 3
Make custard. In an 8-cup measuring cup, combine the custard ingredients – the eggs, milk, brown sugar, vanilla, and cinnamon.

Step 4
Add custard to bread. Pour the custard evenly over the bread and nestle as much bread underneath. Some of the bread won’t be completely covered and that is ok.

Step 5
Prep topping. In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers to combine until mixture is crumbled. Sprinkle topping over the top of the bread layer. Then sprinkle the chocolate chips evenly over top the crumble.

NOTE: If making this recipe the night before, wait to add the topping until right before baking.

Step 6
Bake. In a preheated 350-degree oven, bake casserole uncovered for 38-40 minutes, or until done to your liking.

Step 7
Serve. Serve French Toast Bake with a dusting of powdered sugar, a drizzle of butter, and some warm syrup. This casserole looks stunning (and tastes great) with powdered sugar on top!

Store leftover casserole in an airtight container in the fridge for 2-3 days. Heat leftovers in microwave.

How to prepare this casserole ahead of time:

After the egg custard is poured over the bread, cover tightly with cling wrap and store in the refrigerator overnight (or for a couple of hours).
The following day (or when ready to eat), prepare the crumbly topping and sprinkle over top the casserole. Add chocolate chips and bake as directed.
Likewise, you could prepare the topping ahead of time and store in the refrigerator as well.

What to serve with Chocolate French Toast Casserole:

COFFEE – Make a batch of our Toddy Cold Brew Coffee or make some Peanut Butter Coffees Smoothie
EGGS – We love serving French Toast with our Omelette Casserole, Sausage Egg and Cheese Muffins, or Healthy Vegetable Frittata Recipe.
FRUIT – Pair this dish with our Blueberry Smoothie Bowls or Cherry Smoothies.

Recipe FAQs:

Can I use stale bread for this casserole?

Yes, stale bread works best because it absorbs the custard mixture more effectively without becoming soggy.

Should I cover the casserole while baking?

If the top is browning too quickly, add aluminum foil to the casserole for part of the baking.

What toppings work with this casserole?

We like adding powdered sugar, butter, maple syrup, or a combination of these!

What kind of chocolate chips should I use?

You can use either semi-sweet chocolate chips, dark chocolate chips, or milk chocolate chips.

Other French Toast Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate French Toast Casserole

Chocolate French Toast Casserole is the BEST brunch dish. Crusty bread gets soaked in an egg custard and then topped with a delicious crumble plus chocolate chips. Prep this the night before and then brunch is a breeze the next day!

Course Breakfast

Cuisine American

Keyword chocolate French toast casserole, french toast casserole

Prep Time 25

Cook Time 40

Total Time 1 5

Servings servings

Calories 569kcal

Author Sue Ringsdorf

Ingredients

For the casserole:

14 cups cubed bread – French bread or sourdough bread
10 large eggs
3 cups 1% milk
2 teaspoons vanilla extract
3/4 cup brown sugar
1 teaspoon cinnamon

For the topping:

3/4 cup all-purpose flour
3/4 cup brown sugar
1 teaspoon cinnamon
1/2 teaspoons kosher salt
6 Tablespoons unsalted butter – cubed
1 ½ cups dark chocolate chips
powdered sugar dusting
butter and warm syrup – to serve

Instructions

Prep. Prep a 9×13 casserole dish with baking spray. Preheat oven to 350 degrees (if baking immediately).
Cube bread. Slice some crusty bread into bite-sized cubes. We like to use our leftover Chewy French Bread. Add to casserole dish.
14 cups cubed bread
Make custard. In an 8-cup measuring cup, combine the custard ingredients – the eggs, milk, brown sugar, vanilla, and cinnamon.
10 large eggs, 3 cups 1% milk, 2 teaspoons vanilla extract, 3/4 cup brown sugar, 1 teaspoon cinnamon
Add custard to bread. Pour the custard evenly over the bread and nestle as much bread underneath. Some of the bread won't be completely covered and that is ok.
Prep topping. In a small bowl, mix together the flour, brown sugar, cinnamon, and salt. Add the cold butter and use your fingers to combine until mixture is crumbled. Sprinkle topping over the top of the bread layer. Then sprinkle the chocolate chips evenly over top the crumble.
NOTE: If making this recipe the night before, wait to add the topping until right before baking.
3/4 cup all-purpose flour, 3/4 cup brown sugar, 1 teaspoon cinnamon, 1/2 teaspoons kosher salt, 6 Tablespoons unsalted butter, 1 ½ cups dark chocolate chips
Bake. In a preheated 350-degree oven, bake casserole uncovered for 38-40 minutes, or until done to your liking.
Serve. Serve French Toast Bake with a dusting of powdered sugar, a drizzle of butter, and some warm syrup. This casserole looks stunning (and tastes great) with powdered sugar on top!
powdered sugar dusting, butter and warm syrup

Notes

To make this casserole ahead of time:

After the egg custard is poured over the bread, cover tightly with cling wrap and store in the refrigerator overnight (or for a couple of hours).
The following day (or when ready to eat), prepare the crumbly topping and sprinkle over top the casserole (plus the chocolate chips). Bake as directed.
Likewise, you could prepare the topping ahead of time and store in the refrigerator as well.

Nutrition

Mocha Ice Cream

Suebee Homemaker — Thu, 16 Oct 2025 11:00:00 +0000

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one’s for you!

Chocolate Espresso Ice Cream

If you’re a person that looks forward to that first sip of coffee every morning and you have a thing for chocolate – well, this recipe is for YOU! It’s got that perfect creamy texture plus some mini chocolate chips to add some crunch. A win/win!

I originally made this recipe without chocolate chips, but our oldest son insisted that I add them for more texture. Well, he was right (as usual). Don’t tell him though! LOL.

While I added a touch of Kahlua, you can totally leave it out. The coffee liqueur adds some creaminess to the ice cream, but if you don’t have it, just skip it. The ice cream will still be delish.

Why This Recipe Works:

STRONG COFFEE FLAVOR – We’re huge coffee lovers, and while we love our Toddy Cold Brew Coffee, using espresso powder really packs a punch in this ice cream recipe.
FOR CHOCOLATE LOVERS – This mocha ice cream recipe combines unsweetened cocoa powder and mini chocolate chips for a one-two punch of flavor. You’re going to love it!
CREAMY TEXTURE – This French-style ice cream is made with eggs to create a richer, creamier texture and a more velvety mouthfeel compared to Philadelphia-style ice cream (made without eggs).

What You’ll Need:

Whole Milk
Heavy Cream
Egg Yolks
Granulated Sugar
Cocoa Powder
Espresso Powder
Kahlua Liqueur (leave out if serving kids or if you don’t have it)
Vanilla Extract
pinch of salt
Mini Chocolate Chips

How to make Mocha Ice Cream:

Step 1
Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)

When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.

Step 2
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.

NOTE: While it’s not required to strain every homemade ice cream recipe, it’s important for this one (mostly to strain out a few last clumps of chocolate).

Step 3
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.

Step 4
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.

You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)

Step 6
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.

Step 7
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.

Step 8
Serve. Add scoops of mocha ice cream to cones or individual serving bowls or cones.

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.

Tips for using a KitchenAid Ice Cream Attachment:

Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.
Store Immediately – The ice cream will be soft-serve consistency when it’s done. For a firmer texture, transfer it to an airtight container and freeze for at least 2–4 hours before serving.

Recipe FAQs:

Why use espresso powder instead of brewed espresso?

Instant espresso powder works well and gives a strong coffee flavor without adding extra liquid.

How strong is the coffee flavor?

You can adjust the strength to your liking—start with two tablespoons of espresso powder and go from there.

What pairs well with mocha ice cream?

Mocha ice cream is delicious with brownies, chocolate sauce, whipped cream, or even a sprinkle of sea salt.

What kind of chocolate works best in mocha ice cream?

Unsweetened cocoa powder, dark chocolate, mini chocolate chips, or a mixture of these all work great depending on how rich or sweet you want it.

Do I need an ice cream maker to make mocha ice cream?

An ice cream maker gives the best texture, but you can make a no-churn version using sweetened condensed milk and whipped cream.

Other Delicious Ice Cream Flavors:

Take a look at all of our KitchenAid Ice Cream Recipes for even more variety!

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Mocha Ice Cream Recipe

Mocha Ice Cream blends the bold flavors of coffee and rich cocoa into a smooth, creamy treat. Each bite is studded with mini chocolate chips for extra taste and texture. Watch out mocha lovers – this one's for you!

Course Dessert, Ice Cream

Cuisine American

Keyword chocolate espresso ice cream, mocha ice cream recipe

Prep Time 20

Cook Time 25

Chill Time 6

Total Time 6 45

Servings servings

Calories 497kcal

Author Sue Ringsdorf

Ingredients

2 cups whole milk
2 cups heavy cream
4 large egg yolks
1 cup granulated sugar
1/4 cup unsweetened cocoa powder
2 Tablespoons espresso powder
1/4 cup Kahlua coffee liqueur – optional (you can skip it if desired)
1 Tablespoon vanilla extract
pinch of salt
1 cup mini chocolate chips

Instructions

Temper the eggs. Combine the egg yolks and 1/4 cup of sugar in a mixing bowl. To a saucepan, combine the whole milk and heavy cream. Heat over medium heat to a temperature of 165 degrees F. (Do not boil.)
When the milk is hot, drizzle about one cup of it into the eggs/sugar mixture, whisking constantly. Then pour the egg mixture back into the pan plus the remaining sugar, cocoa powder, and espresso powder. Heat mixture back to 165 degrees, whisking frequently.
2 cups whole milk, 2 cups heavy cream, 4 large egg yolks, 1 cup granulated sugar, 1/4 cup unsweetened cocoa powder, 2 Tablespoons espresso powder
Strain. Pass the tempered egg mixture through a fine-mesh sieve or cheesecloth into another bowl to remove any potential lumps or bits, resulting in a smoother ice cream base. This step helps achieve a silky texture and eliminates any undesirable elements from the tempered eggs before incorporating them into the ice cream recipe.
NOTE: While it's not required to strain every homemade ice cream recipe, it's important for this one (mostly to strain out a few last clumps of chocolate).
Combine base ingredients. In a large measuring cup or bowl, combine the tempered egg mixture, Kahlua liqueur (optional), vanilla extract, and salt. Whisk until well combined.
1/4 cup Kahlua coffee liqueur, 1 Tablespoon vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture in your refrigerator and chill for AT LEAST 3-4 hours, or until very cold.
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Churn the ice cream until it becomes thick and creamy.
You’ll see the ice cream thicken and rise toward the top of the bowl. The mixer may slow down slightly. (This should take 25-35 minutes or so.)
Add to a freezer-safe container (or a loaf pan). Add the churned ice cream into an ice cream container, spreading evenly to all sides. Then add the mini chocolate chips and stir to combine.
1 cup mini chocolate chips
Freeze. Place the airtight container in the freezer to set up further. Initially, the ice cream will be very soft so freezing it for a couple of hours helps firm it up.
Serve. Add scoops of mocha ice cream to cones or individual serving bowls.

Notes

Chocolate espresso ice cream should be stored in the freezer at a temperature of -20°F (-29°C) or lower. Make sure to seal the container tightly to prevent freezer burn and maintain the quality of the ice cream.
Pre-Freeze the Bowl Properly – Freeze the bowl for at least 15 hours (or overnight) to ensure it’s cold enough to churn ice cream properly. If the bowl isn’t fully frozen, the mixture won’t thicken properly.
Chill Your Ingredients – Make sure your ice cream base is completely chilled before pouring it into the frozen bowl. This helps it freeze faster and develop a smooth texture.
Start the Mixer First – Always turn on the mixer before adding the ice cream base. This prevents the liquid from freezing instantly to the sides of the bowl, which can hinder churning.
Don’t Overfill the Bowl – The ice cream will expand as it freezes, so only fill the bowl about two-thirds full to allow room for expansion.

Nutrition

Chocolate Caramel Bars

Suebee Homemaker — Thu, 18 Sep 2025 11:00:00 +0000

Chocolate Caramel Bars are rich, indulgent treats featuring a smooth layer of creamy caramel and chocolate chips sandwiched between layers of buttery cake mixture. This semi-homemade dessert is the perfect way to satisfy your chocolate and caramel cravings – and it’s sure to be a hit with the whole family!

Cake Mix Cookie Bars

Today I’m sharing my momma’s recipe via my oldest sister, Lauri. We enjoyed these bars as kids and I nearly forgot about them. During a recent sisters’ gathering here in Texas, we were talking about mom’s recipes and so Lauri shared this one with me. She said her family loves it!

What I remember most about these cookie bars, is that they were rich and gooey. If you’re someone who likes a stiffer bar, go ahead and bake them longer.

Why This Recipe Works:

SEMI-HOMEMADE – Since we’re using a cake mix in this recipe, it’s super simple and considered semi-homemade. Not a bad thing for when you need a quick dessert – plus it’s delicious!
CHOCOLATE + CARAMEL – My two favorite flavors in a bar recipe are chocolate and caramel so this is a win/win. We like to slightly underbake these for a gooey dessert experience!
GREAT PARTY DESSERT – These bars make a perfect party dessert and your guests will be shocked that it only has five simple ingredients. Top them with ice cream and you’ll be getting all of the compliments.

What You’ll Need:

German chocolate cake mix
evaporated milk
unsalted butter
caramel – We use Werther’s chewy caramels for this recipe. Kraft caramels work too, or try our Homemade Salted Caramel Sauce.
chocolate chips

How to make Chocolate Caramel Bars:

Step 1
Prep. Preheat oven to 350 degrees F. Add two slices of parchment paper (I cut to fit) to an 8×8 cake pan.

Step 2
Combine cake mixture. In a mixing bowl, combine the dry cake mix, evaporated milk, and melted butter. Use a spoon to mix well.

Step 3
Add cake layer to pan. Add about 2/3 of the cake mixture to prepared pan, pressing it evenly to all sides of pan. Reserve the remaining cake mix for later.

Step 4
Bake. Bake cake mixture for about 12 minutes. Remove pan from oven.

Step 5
Melt caramel. Meanwhile, in a small saucepan, combine the caramel and evaporated milk over medium-low heat until melted, stirring frequently. Spread mixture over the baked cake mixture, spreading evenly throughout.

Step 6
Add remaining cake mixture and chocolate chips. Then add the remaining 1/3 of the cake mixture by using your fingers to add “dollops” of the cake mixture on top. Finally, sprinkle the chocolate chips on top.

Step 7
Bake again. Place pan back in the oven and bake for another 20-22 minutes or until done to your liking. (We like them slightly gooey.) Add some sea salt on top of the baked bars to finish.

Step 8
Cool. Let bars sit in pan for about 30 minutes. Then refrigerate bars for another 30 minutes to set up further. Use the parchment paper to lift the caramel bars out of the pan to slice.

Step 9
Serve. Serve chocolate caramel bars with scoops of your favorite ice cream!

Ice Cream Recipes

What should we pair with these chocolate caramel bars? Ice cream, of course! Try one of the following homemade ice cream recipes:

Storing and Freezing:

Store leftover bars in an airtight container for 4-5 days.

Freeze leftover caramel bars wrapped tightly in cling wrap and placed in a freezer bag for up to three months.

Recipe FAQs:

What kind of cake mix should I use?

A German chocolate cake mix or devil’s food cake mix works best for rich chocolate flavor, but any chocolate cake mix will do.

What kind of caramel should I use?

Use soft caramel candies melted with a bit of heavy cream or evaporated milk, or use store-bought caramel sauce for convenience.

What variations can I use?

You could try using a different type of chip like dark chocolate chips, milk chocolate chips, or even white chocolate chips.

Other Delicious Bar Recipes:

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Chocolate Caramel Bars

Chocolate Caramel Bars are rich, indulgent treats featuring a smooth layer of creamy caramel and chocolate chips sandwiched between layers of buttery cake mixture. This semi-homemade dessert is the perfect way to satisfy your chocolate and caramel cravings—and it’s sure to be a hit with the whole family!

Course brownies, Dessert

Cuisine American

Keyword chocolate caramel bars, semi-homemade dessert

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 303kcal

Author Sue Ringsdorf

Ingredients

For the cake layer:

1 box German Chocolate Cake Mix
1/3 cup evaporated milk
3/4 cup unsalted butter – melted

For the topping:

10 oz. caramel – we use Werther's chewy caramels (or Kraft)
1/4 cup evaporated milk
3 oz. semi-sweet chocolate chips

Instructions

Prep. Preheat oven to 350 degrees F. Add two slices of parchment paper (I cut to fit) to an 8×8 cake pan.
Combine cake mixture. In a mixing bowl, combine the dry cake mix, evaporated milk, and melted butter. Use a spoon to mix well.
1 box German Chocolate Cake Mix, 1/3 cup evaporated milk, 3/4 cup unsalted butter
Add cake layer to pan. Add about 2/3 of the cake mixture to prepared pan, pressing it evenly to all sides of pan. Reserve the remaining cake mix for later.
Bake. Bake cake mixture for about 12 minutes.
Melt caramel. Meanwhile, in a small saucepan, combine the caramel and evaporated milk over medium-low heat until melted, stirring frequently. Spread mixture over the baked cake mixture, spreading evenly throughout.
10 oz. caramel, 1/4 cup evaporated milk
Add remaining cake mixture and chocolate chips. Then add the remaining 1/3 of the cake mixture by using your fingers to add “dollops” of it on top of the caramel. Finally, sprinkle the chocolate chips on top.
3 oz. semi-sweet chocolate chips
Bake again. Place pan back in the oven and bake for another 20-22 minutes or until done to your liking. (We like them slightly gooey.) Add some sea salt on top of the baked bars to finish.
Cool. Let bars sit in pan for about 30 minutes. Then refrigerate bars for another 30 minutes to set up further. (Or just dig in if you don't care about evenly sliced bars!) Use the parchment paper to lift the caramel bars out of the pan to slice.
Serve. Serve chocolate caramel bars with scoops of your favorite ice cream!

Notes

Store leftover bars in an airtight container for 4-5 days.
Freeze leftover caramel bars wrapped tightly in cling wrap and placed in a freezer bag for up to three months.

Nutrition

Rocky Road Ice Cream

Suebee Homemaker — Thu, 31 Jul 2025 11:00:00 +0000

Rocky Road Ice Cream is a rich and creamy chocolate ice cream mixed with crunchy nuts, soft mini marshmallows, and mini chocolate chips. This classic frozen treat is a delicious contrast of textures and flavors that may soon be your favorite flavor!

Best Rocky Road Ice Cream

If you love trying new ice cream flavors like we do, then I’ve got a treat for you! This Rocky Road ice cream is full of chocolate flavor and loaded with mix-ins like mini chocolate chips, marshmallows, and slivered almonds. You won’t be able to tell which part you like best!

Ever since we purchased a two-quart ice cream machine, we’ve been on a mission to share as many delicious ice cream flavors as possible. Before we ventured out on this, I’d say I could have lived on Oreo Ice Cream 100% of the time. Now? Gimme all the new flavors!

Why This Recipe Works:

FULL of TEXTURE and FLAVOR – We’ve got a creamy chocolate ice cream, pillowy marshmallows, plus crunchy almonds and chocolate chips.
CUSTOMIZABLE – This rocky road ice cream can easily be customized to your taste buds. Don’t like nuts? Skip them. Love marshmallows? Add more.
FOR CHOCOLATE LOVERS – We love the chocolate base of this simple recipe. Plus we’re adding chocolate chips for all of you chocolate lovers! You’re welcome.

What You’ll Need:

This ice cream recipe starts with a basic chocolate ice cream and incorporates three different mix-ins.

Dairy Ingredients – a combo of whole milk and heavy cream.
Egg Yolks – stabilizes the ice cream so it’s silkier, creamier, and lasts longer in the freezer.
Granulated Sugar – use more or less depending on your tastes
Cocoa Powder – the ingredient that makes this chocolate flavored
Vanilla Extract – we use the Watkin’s brand
Almonds – we use slivered almonds but you could also chop your own
Mini Marshmallows – or you could cut some large marshmallows into tiny pieces
Mini Chocolate Chips – or use chopped chocolate
A pinch of salt – to balance out the sweetness

How to make Rocky Road Ice Cream:

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream. We store ours in our extra freezer so we can make ice cream on a whim!

Step 1
Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.

When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (1/3 cup at a time) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar, and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.

Step 2
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and pinch of salt.

Step 3
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.

Step 4
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You’ll know they’re ready when you can smell them!

Step 5
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.

Step 6
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.

Step 7
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.

Step 8
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.

Step 9
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Recipe Tips:

Freeze the bowl ahead of time: The Kitchenaid ice cream maker attachment comes with a freezer bowl that needs to be frozen before use. Make sure to freeze it for at least 15 hours before making your ice cream.
Chill your ingredients: Before making your ice cream mixture, make sure to chill all the ingredients, including the milk, cream, and any mix-ins you plan to use. This will help the mixture freeze faster and prevent ice crystals from forming.
Temper the eggs or use pasteurized eggs. If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
Transfer to an airtight container and freeze: Once the ice cream is fully churned, transfer it to a freezer-safe container and freeze it for at least 4 hours, or until it’s firm enough to scoop. Enjoy your homemade ice cream!

Recipe FAQs:

What’s the history of rocky road ice cream?

Rocky Road ice cream was first introduced in the early 1920s. The flavor is believed to have been created by William Dreyer, a co-founder of Dreyer’s Ice Cream (now known as Dreyer’s or Edy’s in different regions).

What is a custard-based ice cream?

A custard-based ice cream, often referred to as French-style or Philadelphia-style ice cream, is made by creating a custard as the base for the ice cream. The custard typically consists of egg yolks, sugar, and a combination of milk and cream. This style of ice cream is known for its rich and creamy texture.

Can I customize the mix-ins?

You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies. Just be sure to keep the balance between ingredients so the ice cream maintains its texture and flavor.

Other Ice Cream Flavors:

Here are some of our favorite flavors if you’re interested in trying others. Head to see all of our KitchenAid Ice Cream Recipes.

SOMETHING FUN – S’mores, Coffee Toffee, and Cinnamon
CHOCOLATEY – Dark Chocolate, Chocolate Fudge Brownie, and Nutella
FRUIT FLAVORED – Strawberry, Lemon Custard, and Blueberry
BASIC FLAVORS – Vanilla Bean, Oreo, and Mint Chip

Kitchen Tools Used: (affiliate links)

xoxo ~Sue

Rocky Road Ice Cream Recipe

Course Dessert

Cuisine American

Keyword rocky road ice cream

Prep Time 30

Cook Time 25

Chill Time 6

Total Time 6 55

Servings servings

Calories 550kcal

Author Sue Ringsdorf

Ingredients

5 large egg yolks
1 cup granulated sugar – divided
2 cups whole milk
1/2 cup unsweetened cocoa powder
2 cups heavy cream
pinch of salt
1-2 Tablespoons vanilla extract
1 ½ cups mini marshmallows
¾ cup chopped almonds
1/2 cup mini chocolate chips

Instructions

NOTE: Make sure the bowl of your ice cream maker has been frozen for at least 15 hours before using it to make ice cream.

Temper the eggs. In a small bowl, combine the egg yolks and 1/4 cup of granulated sugar. Whisk well. Add the whole milk and cocoa powder to a saucepan and heat over medium heat, whisking often, until the mixture reaches 165 degrees F on a digital thermometer.
When the mixture reaches the desired temperature, use a measuring cup to drizzle some of the hot liquid (about one cup total) into the egg mixture while continually whisking. Then pour the egg mixture back into the pan plus the remaining sugar – and heat to 165 degrees. The mixture should be thick and easily coat the back of a spoon.
5 large egg yolks, 1 cup granulated sugar, 2 cups whole milk, 1/2 cup unsweetened cocoa powder
Combine all liquid ingredients. Add the tempered egg mixture to a large 8-cup measuring cup or bowl. Then add the heavy cream, vanilla extract, and salt.
2 cups heavy cream, 1-2 Tablespoons vanilla extract, pinch of salt
Chill. Place the liquid ice cream mixture into the refrigerator and chill until VERY COLD, or for at least four hours. We often chill it overnight.
Toast almonds. Toast the almonds in a pan over medium heat until slightly browned and toasty. You'll know they're ready when you can smell them!
Churn ice cream. Start your 2-quart ice cream churner (I use a KitchenAid Attachment with a stand mixer – linked below.) and pour the chilled ice cream mixture into the bowl (the attachment) while it’s running. Let the ice cream churn until done. You’ll know it’s done when the mixer starts slowing down and it rises to the top of the bowl (or over it slightly), approximately 25-30 minutes.
Transfer ice cream to an airtight container. After the ice cream is churned, use a rubber spatula to transfer the ice cream to an airtight container. (I occasionally use a pan for photography purposes.) Smooth it evenly to all sides of the container.
Add mix-ins. Then add the toasted almonds, mini chocolate chips, and mini marshmallows. Stir together.
¾ cup chopped almonds, 1/2 cup mini chocolate chips, 1 ½ cups mini marshmallows
Freeze. Freeze the ice cream until ready to serve. The ice cream will be a bit soft so it needs a couple of hours to firm up.
Serve ice cream. Serve rocky road ice cream in small serving bowls or pile it high on top of sugar cones or waffle cones. You can also sprinkle extra toppings over the ice cream to serve.

Notes

If you don’t want to take the time to temper your eggs, you can buy pasteurized eggs in the store (if you can find them).
You can customize Rocky Road ice cream by using different types of nuts, swapping out marshmallows for caramel bits, or adding other types of chocolate or candies.
Homemade ice cream will keep in an airtight container in the freezer for up to 3 months.

Nutrition