Tessie's Table

Serving Suggestions

Serve them cold or at room temperature: Once they are cut, either way is good. Straight from the fridge the caramel is firmer and the layers stay sharp and distinct. Left out for a while it softens and the whole thing eats more like a cookie.
Cut them smaller for a cookie tray: Slice each square in half and you have thirty two two-bite pieces. Rich desserts like these go further in small portions.
Pair one with coffee: All that brown sugar needs something bitter beside it. My Tres Leches Iced Latte is my own go to with a bar in the afternoon.
Add a scoop of vanilla ice cream: Let a bar sit out for ten minutes first so the caramel softens slightly. It turns them into a proper plated dessert.
Put them out with other pecan bakes: Set them next to my Butterscotch Pecan Fudge for a dessert table that leans into the same flavor.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Salted Caramel Pecan Bars?
Keep them in an airtight container in the fridge for up to a week. They are best cold, so there is no reason to leave them on the counter. If you do want them at room temperature for serving, take them out about twenty minutes beforehand and no longer, because the caramel softens and the edges lose their sharpness.
Ecplained
Can I freeze Salted Caramel Pecan Bars?
Yes, and they freeze really well. Cut them first, then layer them between sheets of parchment in an airtight container and freeze for up to three months. Thaw them in the fridge overnight. Freezing them uncut works too, but a frozen slab is very hard to slice neatly later.
Can I make Salted Caramel Pecan Bars ahead of time?
They are better made ahead. Make them a full day before you need them and leave them in the pan in the fridge, then lift, drizzle and cut on the day. You can also bake the shortbread base a day early, cover it once cool, and add the caramel the next day.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

More Pecan Dessert Ideas

Looking for more meal inspiration?

If you are trying to get a few weeks of dinners sorted so you actually have time to bake, try one of my monthly meal plans like this one: Monthly Meal Plan for September 2026. It lays out a full month of easy dinners you can shop for in one go.

Salted Caramel Pecan Bars FAQ

What is the difference between salted caramel pecan bars and pecan pie bars?
Pecan pie bars have an egg based filling that bakes in the oven, so the pecans sit in a soft custard. These are a candy style bar instead. The caramel is cooked on the stove with condensed milk and sets firm as it chills, so the texture is closer to a caramel square than a slice of pie.
Why did my caramel set too hard?
You took it a little past where you wanted it. Cook the layer to 225°F next time instead of 228°F and you will get a softer, chewier set. If the opposite happened and it stayed too soft to hold an edge after chilling, go up to 230°F.
Why did my caramel set too hard?
You took it a little past where you wanted it. Cook the layer to 225°F next time instead of 228°F and you will get a softer, chewier set. If the opposite happened and it stayed too soft to hold an edge after chilling, go up to 230°F.
Can I use store bought caramel instead?
Not for the layer. Jarred caramel sauce and melted caramel candies do not set firm enough, so the bars will slump the moment you cut them. The cooked condensed milk caramel is what holds the whole thing together.
Do the pecans have to be toasted?
Toasting takes five to seven minutes and it is worth every one of them. Raw pecans go soft and taste papery once they are pressed into warm caramel, while toasted ones stay crisp and taste properly nutty.
Can I leave out the corn syrup?
I would not. Corn syrup is what stops the sugar from recrystallizing, and without it you are much more likely to end up with a grainy caramel. There is only a quarter cup and it is doing a real job.
Why is my caramel grainy?
Usually, sugar crystals get knocked back into the mix from the side of the pan. Make sure the sugar is fully dissolved before it comes to a boil, keep the sides scraped down as it cooks, and do not skip the corn syrup.

Join my Facebook Group for daily recipes with easy tips and tricks.

Salted Caramel Pecan Bars

These Salted Caramel Pecan Bars have a buttery shortbread topped with thick salted caramel, toasted pecans, and caramel drizzle. Perfect feeding a crowd over the holidays

Course Dessert

Cuisine American

Keyword Caramel Pecan Shortbread Bars, Pecan Pie Bars, Saled Caramel Pecan Bars, Thanksgiving dessert

Prep Time 30

Cook Time 35

Chill Time 3

Total Time 4 5

Servings

Calories 424kcal

Equipment

Ingredients

Shortbread Base

¾ cup unsalted butter, softened 170 g
½ cup powdered sugar 60 g
1 teaspoon vanilla extract 5 ml
2 cups all-purpose flour 250 g
¼ teaspoon salt 1.5 g

Salted Caramel

½ cup unsalted butter 113 g
1 cup dark brown sugar (packed) 200 g
1 can sweetened condensed milk 14-ounce/396 g
¼ cup light corn syrup 85 g
1 teaspoon vanilla extract 5 ml
½ teaspoon fine sea salt 3 g

Pecan Topping

1½ cups chopped pecans 165 g
16 pecan halves

Instructions

Preheat the oven to 350°F. Line a light-colored 9×9-inch metal baking pan with parchment paper, leaving enough overhang to lift the bars from the pan.
Beat the softened butter and powdered sugar together until smooth and creamy.
Mix in the vanilla extract.
Add the flour and salt and mix just until a soft, crumbly dough forms.
Press the shortbread dough evenly into the bottom of the prepared pan. Prick the surface several times with a fork.
Bake for 20–24 minutes, until the edges are lightly golden. Place the pan on a wire rack while you prepare the caramel.
Spread the chopped pecans and pecan halves on a baking sheet. Toast them in the oven for 5–7 minutes, stirring once, until fragrant. Set aside.
Add the butter, dark brown sugar, sweetened condensed milk, corn syrup, vanilla extract, and fine sea salt to a heavy-bottomed saucepan.
Cook over medium-low heat, stirring constantly, until the butter has melted and the mixture is smooth.
Increase the heat to medium and bring the mixture to a gentle boil. Continue cooking and stirring constantly, scraping the bottom and sides of the saucepan.
When the caramel reaches approximately 218°F, remove the saucepan from the heat.
Transfer approximately ¼ cup of the caramel to a small heatproof bowl and set it aside for the drizzle.
Return the saucepan to medium-low heat. Continue cooking and stirring until the remaining caramel reaches 228°F.
Immediately pour the thick caramel over the baked shortbread and spread it into an even layer.
Sprinkle the toasted chopped pecans evenly over the caramel and press them down gently. Arrange the 16 pecan halves in a 4-by-4 pattern so each finished bar will have one.
Let the bars cool at room temperature for approximately 30 minutes. Refrigerate for at least 2½ hours, until the caramel is completely firm.
Use the parchment paper to lift the chilled bars from the pan.
Warm the reserved caramel in the microwave in 5-second intervals until it is pourable. Drizzle it over the pecan topping.
Return the bars to the refrigerator for 10–15 minutes, until the drizzle is set enough to cut.
Cut the slab into 16 rectangular bars, following the placement of the pecan halves. For cleaner cuts, use a large sharp knife and wipe it between each cut.

Notes

Use a candy thermometer: This recipe lives and dies on temperature, and eyeballing the color will not tell you when to stop. A clip on thermometer that touches the caramel but not the base of the pan is all you need.
Stir constantly and get into the corners: Condensed milk catches on the bottom of the pan fast and once it scorches the whole batch tastes burnt. Keep a spatula moving through the corners the entire time it cooks.
Leave a parchment overhang: Cut the parchment long enough to hang over two sides so you can lift the whole slab out in one piece. Cutting bars inside the pan wrecks the edges and scratches the pan.
Add flaky sea salt if you want it: The caramel is already salted, so this is purely optional. If you like the look and the crunch, scatter a little over the pecans before the bars go into the fridge.
Wipe the knife between every cut: Use a large sharp knife, press straight down rather than dragging, and wipe the blade clean each time. Warm the blade under hot water and dry it if the caramel is fighting you.
Let the slab sit out before you cut it: Ten to fifteen minutes out of the fridge takes the hard chill off, so the shortbread base gives under the knife instead of crumbling and breaking. Then use a large sharp knife, press straight down rather than dragging it through, and wipe the blade between every cut.

Nutrition

The post Salted Caramel Pecan Bars appeared first on Tessie's Table.

Pecan Pie Cookies

Therese Buchanan — Sat, 22 Aug 2026 21:14:01 +0000

These Pecan Pie Cookies are thick chocolate chip pecan cookies with a gooey pecan pie filling spooned into the center of each one. You get the brown sugar and pecan topping from a classic pecan pie sitting on top of a soft, thick cookie, then a chocolate drizzle over the whole thing.

The dough needs an hour in the fridge, so these are not a last minute bake. That chill is what keeps them tall instead of flat, and it gives you time to cook the pecan topping while the first tray is in the oven. My Biscoff Stuffed White Chocolate Cookies chill the same way if you want another big bakery style cookie. And if caramel and pecans together are your thing, my Turtle Thumbprint Cookies use the same pairing in a smaller bite.

Why you’ll love these Pecan Pie Cookies

All the pecan pie, none of the pie crust: You get the gooey brown sugar pecan filling without rolling out dough or worrying about a soggy bottom. The cookie does the job the crust used to do.
Thick, soft, bakery style cookies: Three ounce dough balls plus an hour of chilling give you tall cookies with crisp edges and soft middles. They are sturdy enough to hold a big spoonful of topping.
Chocolate chips in the dough and a drizzle on top: Semi sweet chips melt into the cookie and the drizzle finishes it off, so there is chocolate in every bite alongside the pecans. If you want more of that, my Double Chocolate Chunk Cookies are worth a look.
The topping sets on its own: Once the cooked filling cools for about 30 minutes it firms up and stays put. No refrigerating, and they can sit out on a dessert table for hours.

The Best Pecan Pie Cookies for Thanksgiving, Holiday Cookie Trays, and Fall Baking

Pecan pie is a Thanksgiving standard, and these give you the same flavor without plates and forks. They travel well, they hold up on a dessert table for hours, and one batch makes about 16 cookies, so there is enough to go around.

Georgia has historically been the biggest pecan growing state in the country, so pecan desserts turn up everywhere around Atlanta once fall hits. These sit nicely next to an Easy Pumpkin Pie Recipe on a Thanksgiving table, and they hold their own on a December tray of Easy Christmas Cookies.

Ingredients Needed for Pecan Pie Cookies

For the cookies
Butter: Softened, not melted. Softened butter creams with the sugars and traps air, and that air is part of what makes these thick.
Brown sugar: Brings moisture and molasses flavor that works with the pecans.
Granulated sugar: Helps the edges crisp while the centers stay soft.
Eggs: Two large eggs, added once the butter and sugars are light and creamy.
Vanilla extract: A full tablespoon. It sounds like a lot. It is not, and it rounds out all that brown sugar.
All purpose flour: Spoon it into the cup and level it off rather than scooping straight from the bag, or the cookies turn out dry.
Baking soda: One teaspoon for lift and browning.
Salt: Keeps the sweetness in check.
Cornstarch: One tablespoon. This is the quiet hero for soft, thick cookies that do not spread flat.
Semi sweet chocolate chips: Folded in at the end so they stay whole.
Pecans: Chopped fine for the dough so the cookies still scoop cleanly.
For the pecan topping
Butter: The base of the caramel.
Dark brown sugar: Dark gives a deeper pecan pie flavor than light brown. Use dark if you have it.
Heavy cream: Makes the topping creamy and spoonable instead of hard candy.
Corn syrup: Keeps the filling glossy and smooth instead of grainy.
Pecans: Chopped bigger this time so you can actually see them in the topping.
Vanilla extract: Stirred in off the heat so it does not cook away.
Fine sea salt: Balances the brown sugar and keeps the topping from tasting flat.
For the chocolate drizzle
Chocolate melting wafers: Wafers melt smooth and set firm on their own, so there is no tempering involved.

How to Make Pecan Pie Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Mix the wet ingredients. Beat the softened butter with both sugars until light and creamy, then add the eggs and vanilla extract.

Add the dry ingredients. Add the flour, baking soda, salt, and cornstarch, and mix just until a dough forms.

Fold in the chips and pecans. Stir the semi sweet chocolate chips and finely chopped pecans through the dough by hand.

Scoop, chill, bake. Scoop the dough into 3-ounce balls, place on lined baking sheets and chill for 1 hour. Bake for 14 minutes.

Cook the pecan topping. Boil the butter, dark brown sugar, heavy cream, and corn syrup for 30 seconds, then stir in the chopped pecans, vanilla, and sea salt off the heat.

Fill and drizzle. Spoon the warm topping into the cooled cookie, let it set for 30 minutes, then drizzle with melted chocolate.

Variations

Swap the chocolate chips: Dark chocolate chips cut through the sweetness of the topping, and milk chocolate leans the whole thing toward turtle candy. Chunks work too if you want bigger melted pools.
Toast the pecans first: Spread them on a dry sheet pan at 350°F for 6 to 8 minutes before chopping. It is five extra minutes and it deepens the flavor in both the dough and the topping.
Finish with flaky sea salt: Sprinkle a little over the topping right after you spoon it in. It sticks while the filling is warm and it makes the caramel taste more like caramel.
Make a maple version: Use pure maple syrup in place of the corn syrup. The topping sets a little softer and less glossy, so give it the full 30 minutes. My Maple Pecan No Bake Cookies use the same flavor pairing.
Make them smaller: Scoop 1½ ounce balls, bake for 9 to 10 minutes, and press the wells with a regular teaspoon. You will get roughly twice as many cookies.

Serving Suggestions

Serve with cold milk: These are rich and sweet, and a glass of cold milk is the easiest way to balance them out. It is also the fastest way to get kids to the table.
Pair one with coffee: The brown sugar and pecans taste even better against something bitter. A Tres Leches Iced Latte is a good match if you want to keep it iced.
Warm one for 10 seconds: A quick zap in the microwave loosens the pecan topping and softens the chocolate chips again. Do not go longer or the filling runs.
Add a scoop of vanilla ice cream: Put a warm cookie in a bowl, add ice cream, and you have a plated dessert with no extra work.
Build a fall dessert board: Set them out with Butterscotch Pecan Fudge and Carrot Cake Cookies for a spread that covers chocolate, caramel, and spice.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store Pecan Pie Cookies?
Keep them in an airtight container at room temperature for up to 4 days. Lay a sheet of parchment between layers so the topping does not stick to the cookie above it. The filling is cooked, so they do not need to go in the fridge.
Can I freeze Pecan Pie Cookies?
Yes. Freeze the filled cookies in a single layer until solid, then stack them in a freezer bag with parchment between layers for up to 3 months. Thaw at room temperature. If you want them looking their best, freeze them before the chocolate drizzle and add it after thawing.
Can I make Pecan Pie Cookies ahead of time?
The dough keeps in the fridge for up to 24 hours, which is already built into the recipe. You can also freeze the scooped dough balls and bake them from frozen, adding 2 to 3 minutes. Make the pecan topping the day you plan to fill the cookies, since it firms up as it cools.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Do not skip the chill: An hour in the fridge is the difference between thick cookies and thin, greasy ones. If your kitchen is warm, go closer to 90 minutes.
Press the wells the second they leave the oven: Wait even two minutes and the cookies start setting, and the middles crack instead of dipping. Have the measuring spoon ready before the timer goes off.
Time the 30 second boil: Use an actual timer. Any longer and the topping turns into hard caramel that shatters when you bite it.
Chop the pecans two different ways: Fine for the dough so the cookies scoop cleanly, and rougher for the topping so you get real pecan pieces on top.
Let the cookies cool before you fill them: Warm cookies soak the topping straight in. Cool ones hold it in the well where you want it.

More Cookie Ideas

Looking for more meal inspiration?

If you are planning out the week or hunting for your next bake, my Latest Recipes page has everything new in one place, dinners and desserts both.

Pecan Pie Cookies FAQ

What is the difference between pecan pie cookies and pecan pie bars?
Pecan pie bars bake in a pan with a shortbread base and a filling that bakes on top of it. These pecan pie cookies bake as individual cookies first, then get a cooked stovetop pecan filling spooned into a pressed well. The filling never goes back in the oven.
Do I have to use corn syrup?
Corn syrup is what keeps the topping glossy and smooth instead of grainy. Pure maple syrup or golden syrup will work in its place, but expect a softer set and a slightly different flavor.
Why did my pecan topping run off the cookies?
It is usually one of two things. Either the well was not pressed deep enough, or the topping went on while the cookies were still hot. Press firmly with a rounded tablespoon the moment they come out, and let the cookies cool before filling.
Do the pecans need to be toasted?
No. The recipe works with raw pecans and that is how it is written. Toasting is optional and gives a deeper, nuttier flavor if you have the extra five minutes.
Can I use a different nut?
Walnuts are the closest swap and work in both the dough and the topping. They are more bitter than pecans, so the cookies will taste less like pecan pie and more like a caramel walnut cookie.
Why does the dough need to chill for an hour?
Chilling firms the butter so the cookies hold their height instead of spreading thin in the oven. It also gives the flour time to hydrate, which makes the finished cookie taste better.
What size scoop makes a 3 ounce dough ball?
A ¼ cup scoop is the closest match. If you have a kitchen scale, weigh the first ball at 3 ounces and match the rest by eye from there.
Can I skip the chocolate drizzle?
Yes. There are already chocolate chips through the dough, so the drizzle is mostly for looks and an extra hit of chocolate. Leaving it off does not change the texture at all.

Join my Facebook Group for daily recipes with easy tips and tricks.

Pecan Pie Cookies

Thick chocolate chip pecan cookies with a gooey pecan pie topping spooned into the center and finished with a chocolate drizzle. All the flavor of pecan pie, no pie crust required.

Course Dessert

Cuisine American

Keyword Holiday Cookies, pecan cookies, pecan pie chocolate chip cookies, pecan pie cookies, Thanksgiving cookies

Prep Time 20

Cook Time 14

Chill Time 1

Total Time 1 34

Servings

Calories 656kcal

Equipment

Ingredients

Cookies

1 cup butter softened
1¼ cups brown sugar
¾ cup granulated sugar
2 large eggs
1 tablespoon vanilla extract
2¾ cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon cornstarch
1 cup semi-sweet chocolate chips
1 cup finely chopped pecans

Pecan Topping

½ cup butter
1 cup dark brown sugar
¼ cup plus 1 tablespoon heavy cream
¼ cup corn syrup
2 cups chopped pecans
2 teaspoons vanilla extract
½ teaspoon fine sea salt

Chocolate Drizzle

½ cup chocolate chips

Instructions

Beat the softened butter, brown sugar, and granulated sugar together until light and creamy.
Add the eggs and vanilla extract and mix until combined.
Add the flour, baking soda, salt, and cornstarch. Mix just until a cookie dough forms.
Fold in the chocolate chips and finely chopped pecans.
Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour or up to 24 hours.
Preheat the oven to 350°F and line the baking sheets with parchment paper.
Scoop the cold dough into 3-ounce balls and place them on the prepared baking sheets, leaving space between each one.
Bake for 12 to 14 minutes, until the edges are golden.
The second the cookies come out of the oven, press a rounded 1-tablespoon measuring spoon deeply into the center of each cookie to create a well.
Let the cookies firm up on the baking sheets for 5 minutes, then transfer them to a wire rack.
Add the butter, dark brown sugar, heavy cream, and corn syrup to a saucepan. Cook over medium heat until the butter has melted and the ingredients are combined.
Bring the mixture to a boil and let it bubble for only 30 seconds.
Remove the saucepan from the heat and stir in the chopped pecans, vanilla extract, and fine sea salt.
Spoon generous mounds of the warm pecan topping into the cooled cookie wells.
Let the topping cool and set for about 30 minutes.
Melt the chocolate chips in a microwave safe bowl in 30 second intervils and drizzle the chocolate over the cookies.

Notes

NOTES

Chill the dough for the full hour. It is what keeps these cookies thick instead of flat.

Press the wells the second the cookies leave the oven, while they are still soft.

Let the cookies cool before filling them, or the topping soaks in instead of sitting on top.

Store in an airtight container at room temperature for up to 4 days with parchment between the layers.

Nutrition

The post Pecan Pie Cookies appeared first on Tessie's Table.

Monthly Meal Plan for September 2026

Therese Buchanan — Sat, 22 Aug 2026 19:43:33 +0000

Your Free September 2026 Meal Plan

The Monthly Meal Plan for September 2026 is here, and it shows up right when you need it. The kids are back at school, the evenings feel shorter, and most nights nobody has the energy to figure out dinner from scratch. So ten of us food bloggers teamed up and mapped out 30 easy dinners, one for every single day of the month. Grab the free printable calendar, pop it on the fridge, and take the guesswork out of what is for dinner.

Download the Meal Plan

30 Easy Dinner Ideas to Make This September

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Taco Sloppy Joes, Slow Cooker Sweet and Sour Meatballs, Crock Pot Honey Garlic Chicken, Slow Cooker Chicken and Dumplings, and Slow Cooker Chicken Coconut Curry. I rounded it all out with recipes from nine other talented food bloggers, so you get a whole month of easy dinners in one place.

What’s Included

30 easy dinner recipes, one for every day in September
A free printable calendar you can save, print, or pull up on your phone
Clickable links to every recipe inside the PDF
Dinners from 10 food bloggers, so there is plenty of variety
A mix of slow cooker, air fryer, sheet pan, griddle, and one-pan meals
Lots of chicken, beef, pork, and seafood, plus easy meat-free nights

30 Easy September Dinner Ideas — Week by Week

Here’s a look at all 30 dinners, broken out week by week so you can see exactly what’s
coming up

Week 1:

We kick the month off fast. Taco Sloppy Joes on Tuesday are a weeknight win, then Air Fryer Chicken Meatballs and Slow Cooker Sweet and Sour Meatballs keep midweek easy. Friday brings a Sausage Sweet Potato Sheet Pan with Apple and Sage that tastes like early fall, and Saturday is all about a rich Tomato Sauce with San Marzano Tomatoes for whatever pasta you are craving.

Week 2:

Chicken takes the lead this week. Start with Orange Chicken and Rice, then Baked Chicken Orzo and a fresh Chicken Wrap for lighter nights. Crock Pot Honey Garlic Chicken does the work for you on Wednesday, Marry Me Chicken Pasta shows up Thursday, and the weekend brings BBQ Root Beer Pulled Pork and Honey Glazed Chicken Thighs.

Week 3:

This is a cheesy, hearty stretch. Cheesy Chicken Enchiladas and Cheesy Mini Meatloaf open the week, followed by Creamy Fettuccine Alfredo with Shrimp and Brown Sugar Soy Chicken. Slow Cooker Chicken and Dumplings is your set-it-and-forget-it Thursday, and the weekend leans lighter with Shredded BBQ Tofu Bowls with Apple Fennel Slaw and a Roasted Sweet Potato and Black Bean Quinoa Salad.

Week 4:

Lots of hearty dinners and a little griddle action here. Coconut Curry Dumpling Bake and Creamy Vegan Tortilla Soup cover the meat-free nights, then it is Bacon Chicken Ranch Quesadillas, Philly Cheesesteak on the Griddle, Smoked Chicken Drumsticks, and Beef Sliders back to back. Close the week with a family favorite, Sloppy Joe Pasta.

Week 5

We finish strong. Chicken Parmesan With Chicken Strips makes Sunday feel a little special, Creamy Chorizo Pasta brings big flavor on Monday, and Baked Jerk Chicken adds a bit of heat. Wrap up the month with Slow Cooker Chicken Coconut Curry that basically cooks itself.

See More Breakfast Recipes

How to Use This Free September Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

How to Use the September Meal Plan
Download the PDF using the button at the top of the post.
Tap any recipe on the calendar to jump straight to the full recipe, since every one is a clickable link.
Print it and stick it on the fridge, or save it to your phone for grocery runs.
Cook in any order you like. Scan the week, pick what sounds good, and build your shopping list from there.
Mix up the methods to fit your week, from slow cooker to air fryer to sheet pan to one-pan meals.
Repeat the dinners your family loves and skip the ones that do not fit.

Photo Credit: Tessie’s Table

FAQ

How many recipes are in the plan?
There are 30 dinners, one for every day of September. They come from ten different food bloggers, so you get a real range of flavors and cooking styles instead of the same few meals on repeat.
Is the September meal plan free?
Yes. The whole thing is free to download. Click the button, grab the PDF, and print it or save it to your phone. No sign-up is required, though if you want it sent straight to your inbox every month you can join the email list.
Do I have to cook the recipes in order?
Not at all. The calendar is just a starting point. Move meals around, skip the ones that do not fit your week, and repeat your favorites. Think of it as a menu, not a rulebook.
Can I make any of these ahead of time?
Plenty of them. Slow cooker meals like Slow Cooker Sweet and Sour Meatballs and Slow Cooker Chicken and Dumplings are great for starting in the morning and coming home to dinner. A batch of Tomato Sauce with San Marzano Tomatoes freezes well, and the casseroles and soups reheat nicely for lunch the next day.
Are there options for picky eaters or meat-free nights?
Yes. There is lots of kid-friendly food like Taco Sloppy Joes, Cheesy Mini Meatloaf, and Bacon Chicken Ranch Quesadillas. For meat-free nights you have Creamy Vegan Tortilla Soup, Shredded BBQ Tofu Bowls with Apple Fennel Slaw, and a Roasted Sweet Potato and Black Bean Quinoa Salad.
How do I get next month’s plan?
Join the email list and I will send the new plan to your inbox at the start of every month. You can also follow along on the blog and in my free Facebook group, where we share dinner ideas every day.

Download The Meal Plan

Meet the Food Bloggers Behind This June Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest — Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life — Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen — Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table — Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk — Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes — Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen — Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany — Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List — From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table — That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Stay Tuned for Next Month

That is September sorted. A brand new meal plan lands at the start of every month, so check back in October for 31 more easy dinners. Want it sent straight to you? Bookmark This Page to find all the meal plans, or join the email list below and it will show up in your inbox before the month even starts. Until then, happy cooking. Tess x

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for September 2026 appeared first on Tessie's Table.

Slow Cooker Chicken and Dumplings

Therese Buchanan — Sat, 08 Aug 2026 13:29:09 +0000

Slow cooker chicken and dumplings is the dinner I reach for when I want something warm on the table without standing at the stove. You load the chicken and vegetables in the morning, and by evening you have tender shredded chicken in a creamy broth with soft, fluffy dumplings on top. No canned biscuits here. The dumplings are made from scratch with a few pantry staples, and they cook right in the slow cooker.

Photo Credit: Tessie’s Table.

What makes this one worth saving is the dumplings. Most crockpot versions lean on canned biscuit dough, but a quick homemade batter gives you a lighter, pillowy dumpling that soaks up all that chicken flavor. It is an easy slow cooker dinner that feeds a family, reheats well, and tastes like it took a lot more effort than it did. If you love a good pot of creamy chicken noodle soup, this is the heartier, spoon-and-fork cousin.

Why You’ll Love This Slow Cooker Chicken and Dumplings

Homemade dumplings, no canned biscuits: The dough is just flour, baking powder, butter, and milk stirred together in one bowl. They come out soft and fluffy, never dense or gummy.
Mostly hands-off: You load the slow cooker, walk away for the day, then drop in the dumplings at the end. Most of the work is just waiting.
A full dinner in one pot: Shredded chicken, carrots, celery, and peas simmer in a creamy broth, so you get protein and vegetables in every bowl. Add some crusty bread and you are set.
Easy to feed a family: This makes 6 to 8 servings and reheats beautifully, so the leftovers are just as good the next day.

Why This Chicken and Dumplings Recipe Reminds Me of Home

Growing up in Dublin, dumplings meant my dad’s stew. He made the best big drop dumplings, the kind that sat on top and soaked up all the gravy. So the first time I had real Southern chicken and dumplings here in Atlanta, I lit up. Creamy chicken instead of beef, but the same idea my dad taught me. He was my biggest cheerleader in the kitchen, and this one always brings him to mind. For the full Irish experience, pair it with my Irish Brown bread with lots of butter, of course!

Ingredients Needed for Slow Cooker Chicken and Dumplings

For the chicken mixture

Chicken breasts: Three large boneless, skinless breasts. They cook low and slow until they shred easily, so there is no need to brown them first.
Chicken broth: I make 4 cups using Knorr chicken bouillon. It gives the base a rich, savory flavor.
Cream of chicken soup: Two cans thicken the broth into the creamy gravy the dumplings soak up.
Onion: One medium onion, diced, for a savory backbone.
Carrots: Three carrots, sliced. They add color, a little sweetness, and hold their shape through the long cook.
Celery: Three stalks, sliced, for that classic soup-style flavor.
Garlic: Three cloves, minced, for depth.
Butter: A tablespoon or two stirred in for richness.
Salt and pepper: Half a teaspoon each to season the broth.
Poultry seasoning: One teaspoon. This is the blend that makes it taste like real chicken and dumplings.
Dried thyme: One teaspoon for an earthy, herby note.
Frozen peas: One cup, stirred in at the end so they stay bright and do not turn mushy.

For the dumplings

All-purpose flour: Two cups form the base of the dough.
Baking powder: One tablespoon is what makes the dumplings rise and turn fluffy.
Salt: One teaspoon to season the dough.
Garlic powder: One teaspoon for a little extra flavor in every bite.
Melted butter: Four tablespoons for tender, rich dumplings.
Milk: One cup to make a soft, thick batter.
For serving
Fresh parsley: Chopped and sprinkled on top for color and a fresh finish.

How to Make Slow Cooker Chicken and Dumplings

**For more detailed instructions, please refer to the printable recipe card below.**

Lay the chicken breasts in the bottom of the crock in a single layer.

Pile in the carrots, onion, celery, garlic, butter, broth, cream of chicken soup, and seasonings, then cook until the chicken is tender.

Lift out the cooked chicken, pull it apart with two forks, and return it to the crock with the frozen peas.

Stir the flour, baking powder, salt, garlic powder, melted butter, and milk in a bowl until just combined.

Spoon the dough over the hot mixture, cover, and cook on HIGH until the dumplings are fluffy and cooked through.

Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.

Variations

Use rotisserie chicken: Skip the raw chicken and stir in shredded rotisserie or leftover cooked chicken during the last hour, right before you add the dumplings.
Swap in chicken thighs: Boneless thighs stay extra juicy in the slow cooker and shred just as easily as breasts.
Add more vegetables: Toss in corn, green beans, or sliced mushrooms with the carrots and celery for a heartier pot.
Make herbed dumplings: Stir a tablespoon of chopped parsley, chives, or a pinch of dried thyme into the dumpling dough for extra flavor.
Cheddar dumplings: Mix a handful of shredded cheddar into the dough for a richer, savory dumpling, a little like my cheddar biscuits.

Join my Facebook Group for daily recipes with easy tips and tricks.

Serving Suggestions

Serve with crusty bread: A slice of rustic bread or Irish brown bread is perfect for scooping up the creamy broth.
Add a green salad: A simple side salad with a light vinaigrette balances out the richness of the dish.
Spoon it over mashed potatoes: For a bigger Sunday dinner, ladle it over garlic mashed potatoes.
Top with fresh herbs: A little chopped parsley or fresh thyme on top adds color and a fresh finish.
Round it out with extra veggies: A side of Cheesy Green Beans finishes the plate.

Photo Credit: Tessie’s Table.

Storage and Freezing

How should I store slow cooker chicken and dumplings?
Let it cool, then keep it in an airtight container in the fridge for 3 to 4 days. Reheat gently on the stove or in the microwave with a splash of broth or milk to loosen the sauce back up.
Can I freeze chicken and dumplings?
The chicken and broth freeze well for up to 3 months, but the dumplings can turn soft and lose their texture once thawed. For the best result, freeze the chicken filling on its own and make fresh dumplings when you reheat it.
Can I make chicken and dumplings ahead of time?
Yes. Cook the chicken and vegetable base a day ahead and keep it in the fridge. When you are ready, reheat it in the slow cooker until hot, then mix and cook the dumplings right before dinner.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips and Tricks for the Best Chicken and Dumplings

Do not lift the lid while the dumplings cook: They steam on top of the broth, and every peek lets heat escape and slows them down.
Do not overmix the dough: Stir the batter just until no dry flour remains. Overmixing makes the dumplings tough and dense.
Cook the dumplings on HIGH: Even if you cooked the chicken on low, switch to high for the dumplings so they cook through and turn fluffy.
Keep the dumplings small: Drop rounded tablespoons of dough rather than big scoops. Smaller dumplings cook evenly all the way through.
Adjust the broth to taste: For a thicker sauce, leave the lid off for the last 15 minutes. If it is too thick, stir in a splash of broth.

More Slow Cooker Chicken Recipes

Looking for More Easy Dinner Ideas?

If you love a hands-off dinner like this, browse my full collection of easy slow cooker dinners. There is something in there for every night of the week, from slow cooker beef stew to a big pot of white chicken chili.

Slow Cooker Chicken and Dumplings FAQ

Can I use canned biscuits instead of homemade dumplings?
Yes. You can drop torn pieces of canned biscuit dough on top in place of the homemade batter. The from-scratch version is lighter and fluffier, but canned biscuits are a quick shortcut if that is what you have.
Why are my dumplings gummy or doughy in the middle?
Usually it means they needed more time or the lid was lifted while they cooked. Keep the lid on and cook on HIGH for the full 1 to 1½ hours so they steam all the way through.
Do I have to cook the dumplings on HIGH?
Yes. The dumplings need the higher heat to steam and cook through. If your slow cooker was set to low for the chicken, turn it up to high before adding them.
Can I make this with frozen chicken?
It is safest to start with thawed chicken so it cooks evenly and reaches a safe temperature. Thaw the breasts first, then add them to the slow cooker.
What kind of chicken is best?
Boneless, skinless chicken breasts shred easily and stay lean, but boneless thighs work well too and stay a little juicier.
Can I make it gluten free?
Use a gluten-free all-purpose flour blend for the dumplings and a gluten-free cream of chicken soup. The texture will be slightly different but still good.
Why is my broth too thin?
The cream of chicken soup thickens it as it cooks. If you want it thicker, take the lid off for the last 15 minutes or stir in a small cornstarch slurry.
Can I double the recipe?
Yes, as long as everything fits in your slow cooker with room for the dumplings to sit on top. A 6-quart or larger crock works best for a double batch.

Join my Facebook Group for daily recipes with easy tips and tricks.

Slow Cooker Chicken and Dumplings

Easy slow cooker chicken and dumplings with tender shredded chicken, carrots, celery, and peas in a creamy broth, topped with fluffy homemade drop dumplings. No canned biscuits, all made in the crockpot.

Course Main Course

Cuisine American

Keyword chicken and dumplings from scratch, crockpot chicken and dumplings, easy slow cooker dinner, slow cooker chicken and dumplings

Prep Time 20

Cook Time 7

Total Time 7 20

Servings

Calories 352kcal

Equipment

Slow Cooker
Mixing Bowl
Measuring Cups and Spoons
– Two forks (for shredding)

Ingredients

For the chicken mixture:

3 chicken breasts
4 cups chicken broth prepared with Knorr chicken bouillon
2 cans cream of chicken soup
1 onion, diced
3 carrots, sliced
3 celery stalks, sliced
3 cloves garlic, minced
2 tbsp butter
½ tsp salt
½ tsp black pepper
1 tsp poultry seasoning
1 tsp dried thyme
1 cup frozen peas

For the dumplings:

1 cup all-purpose flour
1 tsp baking powder
tsp salt
tsp garlic powder
4 tbsp melted butter
1 cup milk

For serving:

Fresh parsley chopped

Instructions

Add the chicken breasts to the slow cooker.
Pour in the prepared chicken broth and cream of chicken soup.
Add the onion, carrots, celery, garlic, butter, salt, pepper, poultry seasoning, and thyme.
Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until the chicken is tender.
Remove the chicken breasts and shred them with two forks.
Return the shredded chicken to the slow cooker and stir in the frozen peas.
Make the dumpling dough by stirring together the flour, baking powder, salt, garlic powder, melted butter, and milk until just combined. Do not overmix.
Drop spoonfuls of the dumpling dough over the top of the hot chicken mixture.
Cover immediately and cook on HIGH for 1-1½ hours, until the dumplings are fluffy and cooked through. Avoid lifting the lid while they cook.
Sprinkle fresh parsley over the top before serving.

Notes

– Do not lift the lid while the dumplings cook. They steam on top of the broth, so lifting the lid lets heat escape and slows them down.

– For a thicker broth, leave the lid off for the last 15 minutes of cooking.

– Store leftovers in the fridge for 3 to 4 days. The chicken and broth freeze well for up to 3 months, but the dumplings are best made fresh.

Nutrition

The post Slow Cooker Chicken and Dumplings appeared first on Tessie's Table.

Monthly Meal Plan for August 2026

Therese Buchanan — Wed, 29 Jul 2026 20:44:43 +0000

31 Easy Dinner Ideas to Make This August

August is one of those months that sneaks up on you. Summer’s winding down, schedules are picking back up, and the last thing you want to do at 5pm is figure out what’s for dinner. That’s exactly why I put this free Monthly Meal Plan for August 2026 together. So you’ve got a plan in place before the week even starts.

Download the Meal Plan

This month’s lineup has something for everyone. A few of my own recipes are in the mix, including my Smothered Pork Chops, Honey Garlic Chicken Wings, Creamy Homemade Vegetable Soup, and Air Fryer Sweet Chili Salmon. I rounded it all out with recipes from nine other talented food bloggers. Download the free printable PDF below and you’ll have the whole month sorted.

What’s Included:

31 dinner recipes covering August 1–31, with something new for every night.
A mix of grilling recipes, slow cooker meals, air fryer dinners, tacos, pasta, and lighter end-of-summer options.
Recipes from 10 food bloggers, all tested and linked directly in the PDF.
A free printable calendar you can stick on the fridge for easy reference.

31 Easy August Dinner Ideas — Week by Week

Here’s a look at all 31 dinners, broken out week by week so you can see exactly what’s
coming up

Week 1: Summer Dinners to Kick Off August (August 1-8)

Saturday kicks off with Skillet Cashew Chicken from Hungry Whisk, a one-pan dinner ready in no time. Sunday is Bacon Wrapped Chicken Thighs from The Chaotic Table. Monday is my Creamy Homemade Vegetable Soup, perfect for a quiet start to the week. Tuesday is Slow Cooker Chicken Spaghetti from A Spiced Life, set it in the morning and dinner is waiting when you get home. Wednesday is pizza night with Neapolitan-Style Pizza from Store-Bought Dough, also from A Spiced Life. Thursday is Butter Chicken with Naan from Food Exit Recipes, Friday is my Smothered Pork Chops, and the week wraps on Saturday with my Orzo Pasta Salad.

Week 2: Chicken Dinners and Easy Weeknight Wins (August 9-15)

Sunday is my Honey Garlic Chicken Wings, always a hit. Monday is my Sloppy Joe Casserole, the easiest weeknight dinner going. Tuesday is my Air Fryer Sweet Chili Salmon, quick and full of flavor. Wednesday is Costco Chicken Meatballs from My Rad Kitchen, Thursday is Southwest Chicken Casserole from My Rad Kitchen, Friday is Big Mac Sloppy Joes (also My Rad Kitchen, and the kids will go wild), and Saturday rounds out with Buttermilk Chicken Fingers from Risa’s Family Kitchen.

Week 3: Grilling, Tacos, and Late Summer Flavors (August 16-22)

Sunday is the Pretzel Dog Recipe from Risa’s Family Kitchen, fun and easy for a relaxed Sunday evening. Monday is Marinated Flank Steak from Risa’s Family Kitchen, great on the grill while the weather is still good. Tuesday is their Cilantro Lime Marinade for Chicken. Wednesday is Sweet Potato and Tempeh Pitas from Sweet Miscellany, Thursday is their Roasted Okra Tacos with Cucumber Pico, Friday is Crispy Black Bean Sweet Potato Tacos, and Saturday closes with a Tomato Frittata with Corn and Basil. Peak summer produce.

Week 4 & 5: Slow Cooker Saves and End-of-Summer Favorites (August 23-31)

Sunday the 23rd is Smoked Pork Butt from The Kitchen Bucket List, a weekend project worth every minute. Monday is Air Fryer Shrimp from The Recipe Nest, one of the quickest dinners on the plan. Tuesday is Peach Burrata Salad from The Recipe Nest, a gorgeous way to use up the last of the summer peaches. Wednesday is Shredded Chicken in the Air Fryer from The Kitchen Bucket List, Thursday is Spinach Artichoke Chicken from The Chaotic Table, and Friday is Sheet Pan Steak Fajitas from The Chaotic Table. Saturday the 29th is Slow Cooker Italian Beef Sandwich, Sunday the 30th is Griddle Fried Rice from The Kitchen Bucket List, and August closes on Monday the 31st with Stuffed Bell Peppers from My Rad Kitchen.

See More Breakfast Recipes

How to Use This Free August Meal Plan

You don’t have to follow this plan day by day. You can use it however it works best for your life.

You don’t have to follow this plan day by day. Use it however works best for your family.
Swap meals around freely. The plan is a starting point, not a strict schedule. Move things to whatever day makes sense for your week.
Use the slow cooker on your busiest days. Slow Cooker Chicken Spaghetti and Slow Cooker Italian Beef Sandwich both take 10 minutes of hands-on time in the morning.
Double up when it makes sense. Marinated Flank Steak Monday into Cilantro Lime Chicken Tuesday is a great batch-cook combo.
Build your grocery list by week. Go through two weeks at a time, make one list, and do a single shop.
Build in a night off. This plan is here to make your month easier, not add pressure. Give yourself a takeout night when you need it.

Photo Credit: Tessie’s Table

FAQ

Is this meal plan free? Yes, completely free. Just click the download button at the top of the page.
Can I swap out recipes I don’t like? Absolutely. Swap in anything from another week that works better for your family.
Are these recipes beginner-friendly? Most of them, yes. The plan is built for busy home cooks. A few like the Smoked Pork Butt take more time but aren’t technically difficult.
What if I’m cooking for one or two people? Most recipes scale down easily. Things like Sloppy Joe Casserole and Southwest Chicken Casserole also reheat really well.
How do I get next month’s meal plan? Bookmark the Monthly Meal Plans page or sign up for my email list and I’ll send it straight to your inbox.

Download The Meal Plan

Meet the Food Bloggers Behind This June Meal Plan

This meal plan is a team effort. Every recipe is tested, photographed, and written by the blogger behind that site, so you know you’re getting a real, tried-and-true dinner idea.

The Recipe Nest — Easy, well-tested recipes covering everything from quick weeknight dinners to desserts.
A Spiced Life — Mostly from-scratch cooking and baking, kept approachable for home cooks at any level.
My Rad Kitchen — Simple, feel-good recipes and cocktails the whole family will love.
The Chaotic Table — Easy family dinners for busy nights when life isn’t slowing down.
Hungry Whisk — Quick, family-friendly recipes that don’t need a long ingredient list.
Food Exit Recipes — Easy meals, snacks, and desserts made with stuff you actually have.
Risa’s Family Kitchen — Tried and tested family recipes for weeknights and everything in between.
Sweet Miscellany — Simple seasonal vegetarian recipes that make plant-based cooking feel easy.
The Kitchen Bucket List — From air fryer weeknight dinners to weekend BBQ, they’ve got it covered.
Tessie’s Table — That’s me! With easy, approachable recipes for busy home cooks, straight from my kitchen in Atlanta.

Stay Tuned for Next Month’s Plan

Each month, I will be sharing a brand new meal plan just like this one. Bookmark This Page to find all the meal plans, or join my email list to get them sent straight to your inbox.

Need Breakfast Ideas

If you’re looking for breakfast ideas, here are some of my favorites for busy mornings, weekend brunch, and everything in between.

Side Dishes for Dinner

Need something to serve with dinner? These easy side dishes work with everything from chicken and pasta to BBQ and seafood.

See More Side Ideas

Dessert Ideas

If you want to finish dinner with something sweet, here are some easy desserts everyone always asks for.

More Dessert Recipes

The post Monthly Meal Plan for August 2026 appeared first on Tessie's Table.

Strawberry Crunch Blondies

Therese Buchanan — Wed, 29 Jul 2026 00:54:06 +0000

These strawberry crunch blondies are thick, chewy white chocolate bars with a strawberry jam swirl and a pink strawberry shortcake crunch on top. They taste like the strawberry shortcake ice cream bar you grew up with, baked into a soft blondie. If you love a big-batch bar like my Coconut Cream Bars, one 9×13 pan of these makes 12 big squares and is ready for a party.

Photo Credit: Tessie’s Table.

The topping is crushed Golden Oreos and freeze-dried strawberries mixed with butter, and it bakes into that sweet-tart pink crumble everyone loves. All that white chocolate in the batter gives me the same happy feeling as my Biscoff Stuffed White Chocolate Cookies. I bake these low and slow at 325 with a foil cover so the thick center sets without the edges drying out, then give them an hour or two in the fridge before cutting for clean, bakery-style squares.

Why you’ll love these Strawberry Crunch Blondies

Thick and chewy: big bakery-style bars with a soft, fudgy center and white chocolate in every bite.
That strawberry crunch topping: crushed Golden Oreos and freeze-dried strawberries give you the pink, sweet-tart crumble everyone recognizes from the ice cream bar.
Made for a group: one 9×13 pan gives you 12 big squares, perfect for potlucks, birthdays, and bake sales.
Make them ahead: they cut cleaner and taste even better after a chill, so you can bake the day before.

The Best Strawberry Crunch Blondies for Summer Parties, Potlucks, and Bake Sales

These are the dessert I reach for when I need to feed a group. One 9×13 pan makes 12 big squares, they travel well, and they hold their shape once they are chilled and cut, a lot like my Caramel Apple Cheesecake Bars. The strawberry crunch topping makes them look like a bakery treat, but they are really just a one-bowl blondie with a jam swirl. Bring them to a summer cookout, a birthday, or a bake sale and they go fast.

Ingredients for Strawberry Crunch Blondies

Unsalted butter, melted: melted butter is what gives blondies that dense, chewy texture instead of a cakey one.
Granulated sugar and brown sugar: the brown sugar adds moisture and a soft caramel note that makes these taste like proper blondies.
Eggs and egg yolks: the extra yolks make the center rich and fudgy. Bring them to room temperature first.
Vanilla extract: rounds out all the sweetness.
Strawberry essence (optional): a little concentrated strawberry flavor for the batter. Skip it or add extra vanilla if you don’t have it.
All-purpose flour and salt: the structure. The salt keeps them from tasting flat.
White chocolate chips: they melt into pockets of sweetness and pair perfectly with the strawberry.
Thick strawberry jam: use a thick jam, not a runny one, so the swirl stays put instead of sinking into the batter.
Strawberry crunch topping
Golden Oreos, crushed: the vanilla cookie base of the crunch. Nilla wafers or shortbread work too.
Freeze-dried strawberries, crushed: these are the key to the topping. They give you the bright pink color and real strawberry flavor without adding any moisture. I use these freeze-dried strawberries.
Melted butter: binds the crumbs so they clump into that crumble texture.

How to make Strawberry Crunch Blondies

**For more detailed instructions, please refer to the printable recipe card below.**

Whisk the melted butter, granulated sugar, and brown sugar in a large bowl until smooth and glossy.

Whisk in the eggs and yolks one at a time, stir in the vanilla and strawberry essence, then add the flour and salt and fold until just combined.

Fold in the white chocolate chips until they are just mixed through.

Spread the batter into your lined pan and dollop the strawberry jam over the top.

Drag a knife through the jam to swirl it, but stop before it disappears into the batter.

Stir the crushed Golden Oreos, freeze-dried strawberries, and melted butter together into a crumbly topping.

Sprinkle the strawberry crunch topping evenly over the whole pan.

Bake covered with foil, then uncovered, cool completely, chill, then lift out and cut into squares.

Variations

Extra shortcake flavor: crumble a couple of shortbread cookies into the topping for even more of that strawberry shortcake bar taste.
More strawberry in the batter: fold a handful of chopped freeze-dried strawberries right into the blondie batter.
White chocolate drizzle: melt a little extra white chocolate and drizzle it over the cut bars. If white chocolate is your thing, my Biscoff Stuffed White Chocolate Cookies are a good next bake.
Swap the jam: raspberry or mixed berry jam works if that is what you have on hand.

Join my Facebook Group for daily recipes with easy tips and tricks.

Serving Suggestions

Warm with ice cream: a few seconds in the microwave and a scoop of vanilla turns these into a full dessert.
With coffee: the sweet-tart topping is really good next to a plain coffee or a cold brew. Try my Tres Lech Iced Latte.
With a strawberry drink: pour a glass of my Strawberry Cream Soda for a fun strawberry-on-strawberry moment.
On a party platter: cut them small and stack them with fresh strawberries for potlucks and bake sales.
With fresh berries and cream: Try my Strawberries and Cream recipe or just add sliced fresh strawberries and a dollop of whipped cream on the plate for a strawberry shortcake feel.

Photo Credit: Tessie’s Table.

Storage, Make-Ahead, and Freezing

How should I store Strawberry Crunch Blondies?: Store them in an airtight container at room temperature for up to 3 days. The topping is crunchiest in the first day or two. They also keep in the fridge for up to a week and taste great cold.
Can I freeze Strawberry Crunch Blondies? Yes. Wrap the cut bars individually and freeze for up to 3 months. Thaw at room temperature. The topping softens a little after freezing, so a few minutes in a low oven brings the crunch back.
Can I make them ahead of time? Yes, and they are better for it. Bake them a day ahead, cool and chill, then cut just before serving. The flavor deepens overnight and the cold pan gives you cleaner squares.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Use a light-colored metal pan: dark pans bake the edges too fast and dry them out before the thick center is done.
Keep the foil on for the first 40 minutes: it lets the center catch up while the top stays pale. Uncover for the last 10 to 15 minutes to set the top.
Don’t overmix the batter: stir just until the flour disappears, or the blondies turn tough instead of chewy.
Swirl the jam, don’t stir it: a few passes with a knife gives you ribbons. Too much and it disappears into the batter.
Chill before cutting: cold bars cut into clean, bakery-style squares. Warm ones tear and smear.

More Strawberry Treats

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table.

Strawberry Crunch Blondies FAQ

Can I use fresh strawberries instead of freeze-dried?
Not for the topping. Fresh berries add moisture and make the crunch go soft. Freeze-dried strawberries are what give you the crisp, pink strawberry shortcake crumble. Save the fresh ones to serve on the side.
What is strawberry essence and do I need it?
It is a concentrated strawberry flavoring that boosts the berry taste in the batter. It is optional. If you don’t have it, add an extra half teaspoon of vanilla or just leave it out. The jam and topping still bring plenty of strawberry.
Why does the middle look underbaked?
These are thick bars, so the center should be just set with a slight softness, not wet. If it still looks raw, give it a few more minutes uncovered. They also firm up a lot as they cool and chill, so don’t judge them straight out of the oven.
Can I make these in a 9×9 pan?
Yes. Scale everything to two-thirds using the amounts listed above for about 9 squares. The thickness stays about the same, so the bake time and doneness cues barely change. ***See my notes below the recipe***
What are Golden Oreos and can I swap them?
They are the vanilla version of Oreos. For the topping you can also use Nilla wafers or shortbread cookies. You want a plain vanilla cookie so the strawberry flavor stays front and center.
Do I have to chill them before cutting?
For neat squares, yes. You can cut them warm, but they will tear and the swirl will smear. An hour or two in the fridge gives you clean, bakery-style slices.

Strawberry Crunch Blondies

Thick, chewy white chocolate blondies with a strawberry jam swirl and a strawberry shortcake crunch topping. Baked in a 9×13 pan for a big batch.

Course Dessert

Cuisine American

Keyword easy dessert bars, Strawberry crunch blondies, strawberry dessert, strawberry shortcake bars

Prep Time 20

Cook Time 55

Total Time 1 15

Servings

Calories 884kcal

Equipment

Ingredients

Blondie batter

1½ cups unsalted butter melted
2 cups granulated sugar
1 cup brown sugar
4 large eggs room temperature
2 egg yolks room temperature
1 tablespoon vanilla extract
½ teaspoon strawberry essence optional
4 cups all-purpose flour
1 tsp salt
1½ cups white chocolate chips

Strawberry swirl

1/2 cup thick strawberry jam

Strawberry crunch topping

1 cup Golden Oreos crushed
1/2 cup freeze-dried strawberries crushed
4 tablespoons butter melted

Instructions

Preheat the oven to 325°F. Line a light-colored 9×13 metal baking pan with parchment paper, leaving an overhang on the long sides.
In a large bowl, whisk the melted butter, granulated sugar, and brown sugar until smooth and glossy.
Add the eggs and yolks one at a time, whisking well after each.
Stir in the vanilla extract and strawberry essence.
In a separate bowl, whisk together the flour and salt.
Add the dry ingredients to the wet ingredients and fold gently until just combined. Do not overmix.
Fold in the white chocolate chips.
Spread the batter evenly into the prepared pan.
Spoon the strawberry jam over the top and gently swirl it through the batter with a knife. Do not over-swirl.
In a small bowl, combine the crushed Golden Oreos, crushed freeze-dried strawberries, and melted butter until crumbly.
Sprinkle the topping evenly over the batter.
Cover the pan with foil and bake for 40 minutes, rotating the pan halfway through.
Remove the foil and bake for another 10 to 15 minutes, until the edges are set, the center is just set with a slight softness, and the top is lightly golden.
Cool completely in the pan.
Refrigerate for 1 to 2 hours before cutting for clean, bakery-style slices.
Lift out using the parchment paper and cut into 12 large squares, wiping the knife clean between cuts.

Notes

9×9 Pan: For a smaller batch of about 9 blondies, reduce the recipe to two-thirds.

Use-

1 cup melted butter

1⅓ cups granulated sugar

⅔ cup brown sugar

4 large eggs

2 teaspoons vanilla extract

⅓ teaspoon strawberry essence (optional)

2⅔ cups all-purpose flour

½ teaspoon salt

1 cup white chocolate chips

Swirl-

⅓ cup strawberry jam into the batter.

For the topping-

⅔ cup crushed Golden Oreos

⅓ cup crushed freeze-dried strawberries

2½ tablespoons melted butter.

Cover the pan loosely with foil and bake at 325°F for 30 minutes. Remove the foil and continue baking for 8 to 15 minutes, checking after 8 minutes. The blondies are done when the edges are set and the center is just set with a slight softness.

Make ahead: bake a day ahead, cool and chill, then cut just before serving for the cleanest squares.

Nutrition

The post Strawberry Crunch Blondies appeared first on Tessie's Table.

Easy Ground Beef Dinners (9 Family Favorites)

Therese Buchanan — Mon, 27 Jul 2026 19:19:36 +0000

If you keep a pack of ground beef in the fridge and no plan for it, these easy ground beef dinners are for you. It’s my most-used protein for a reason: cheap, fast, and everybody eats it. From my most popular recipe, sloppy joe casserole, to baked spaghetti and loaded nachos, these are the simple weeknight meals I come back to again and again. Grab a pound of beef and pick one.

Ground Beef Tips for Better Dinners

Reach for 85/15. It has enough fat for flavor without swimming in grease. Save leaner 90/10 for tacos and anything you want drier.
Drain most of the fat, keep a little. Pour off the grease after browning, but leaving a spoonful carries the flavor.
Let it brown. Spread the beef out and let it sit a minute before stirring so it gets real color instead of steaming.
Season early and again at the end. Salt the beef as it cooks, then taste and adjust before serving.
Cook once, eat twice. Brown a double batch and freeze half flat in a bag. Future you will be glad you did.

Sloppy Joe Favorites

Sloppy Joe Casserole

This is my most popular recipe, and once you make it you’ll get why. All the sweet and tangy flavor of a sloppy joe baked into a hearty casserole with a soft biscuit topping. It feeds the whole family, reheats great, and the kids inhale it.

Sloppy Joe Baked Potato

Photo Credit: Tessie’s Table.

Everything you love about sloppy joes piled onto a fluffy baked potato. It’s a filling dinner that uses up leftover sloppy joe mix perfectly. Add shredded cheese and you’re set.

Taco Sloppy Joes

Two favorites in one pan. Seasoned taco beef gets the sloppy joe treatment, then goes onto buns with your favorite taco toppings. Weeknight dinner that feels a little more fun.

Pasta Night

Skillet Lasagna

Photo Credit: Tessie’s Table.

All the flavor of lasagna without the layering or the wait. It cooks in one skillet in about 30 minutes, noodles and all. This is the recipe for nights you want a warm, saucy dinner fast without the pile of dishes.

Baked Spaghetti

Saucy spaghetti baked with melty cheese until bubbly and golden. It’s an easy make-ahead dinner that feeds the whole family, and the leftovers might be even better. A guaranteed clean plate.

One Pot Spaghetti

The whole thing cooks in a single pot, noodles included, so the pasta soaks up all the flavor and you’re left with one dish to wash. Dinner in about 30 minutes with almost no cleanup.

Join my Facebook Group for daily recipes with easy tips and tricks.

Come cook with us! I share new easy recipes and dinner ideas in my Facebook group, and it’s a friendly spot to see what everyone is making this week. Join the group here.

More Family Favorites

Beef Nachos

Photo Credit: Tessie’s Table.

Loaded nachos done right, with seasoned beef, plenty of cheese, and all your favorite toppings. Great for dinner, game day, or feeding a hungry group. Build one big sheet and dig in.

Bacon Wrapped Meatloaf

Photo credit: Tessie’s Table.

Classic meatloaf wrapped in bacon for extra flavor and a savory, slightly sweet glaze. It bakes up juicy and slices beautifully for dinner or sandwiches the next day. Serve it with mashed potatoes.

Pumpkin Chili

A hearty ground beef and bacon chili with a spoonful of pumpkin stirred in for extra body. You won’t taste it as pumpkin, just a richer, thicker chili. Perfect for game day and chilly fall nights.

Ground Beef Dinner FAQ

How long does cooked ground beef last in the fridge?
Three to four days in an airtight container. Cool it quickly and refrigerate within two hours of cooking.
Can I use ground turkey instead?
Yes, in any of these. Turkey is leaner, so add a drizzle of oil when browning and season a little heavier since it’s milder.
What’s the best way to brown ground beef?
Use a hot pan, don’t crowd it, and let it sit before stirring so it browns instead of steaming. Break it up once it has good color.
Can I freeze these dinners?
Most freeze well, especially the casserole, baked spaghetti, and meatloaf. Cool completely, wrap tight, and freeze up to 3 months.
How do I keep ground beef from being greasy?
Choose 85/15, drain off most of the fat after browning, and blot with a paper towel if you need to.

That’s my lineup of easy ground beef dinners, the list I reach for most on busy nights. For more simple meals, browse all my easy dinner recipes, and if you love hands-off cooking, my easy slow cooker dinners have you covered. Save this to Pinterest so it’s ready the next time you need dinner sorted.

The post Easy Ground Beef Dinners (9 Family Favorites) appeared first on Tessie's Table.

Easy Slow Cooker Dinners (14 Crockpot Recipes for Busy Nights)

Therese Buchanan — Tue, 21 Jul 2026 20:30:26 +0000

If you’re after easy slow cooker dinners that basically cook themselves, you’re in the right place. I’ve pulled together my favorite crockpot recipes in one spot, from fall-apart beef to saucy meatballs to soups that simmer away all day. Load up the slow cooker in the morning, go live your life, and walk back into dinner already made. These are the meals I lean on when the week gets busy and I still want everyone fed and happy.

Slow Cooker Tips for the Best Results

Brown the meat first when you have time. Ten extra minutes in a hot pan adds a lot of flavor, especially to beef and pork.
Layer smart. Put potatoes and root vegetables on the bottom where the heat is strongest, then set the meat on top.
Go easy on the liquid. Slow cookers trap steam, so you need less than you think. The meat and vegetables release plenty on their own.
Add dairy and fresh herbs at the end. Stir in cream, cheese, or fresh herbs in the last 20 to 30 minutes so they stay smooth and bright.
Keep the lid on. Every peek adds 20 to 30 minutes of cook time. Trust the pot.
Know your settings. Low runs about 8 hours, high about 4. Most recipes work on either, so pick what fits your day.

Slow Cooker Beef Dinners

Slow Cooker Mississippi Pot Roast

Photo Credit: Tessie’s Table.

This is the one that turns doubters into slow cooker people. Chuck roast cooks low and slow with pepperoncini, butter, and a couple of seasoning packets until it shreds with a fork. Pile it over mashed potatoes or into rolls. It tastes like it took all day, and technically it did, but you did almost nothing.

Slow Cooker Beef Stew

Photo Credit: Tessie’s Table

Tender beef, carrots, and potatoes cook down into a thick, savory stew with almost no effort. Add everything in the morning and it’s ready by dinner. Serve it with crusty bread for scooping up every last bit.

Slow Cooker BBQ Beef

Shredded beef in a sticky homemade BBQ sauce, ready for sandwiches, bowls, or piling onto baked potatoes. It’s one of those recipes I make on repeat because the leftovers are just as good. It freezes beautifully too.

Slow Cooker Shredded Beef

Photo Credit: Tessie’s Table.

Simple, versatile shredded beef you can take in any direction. Season it, let it cook down, then use it for tacos, burritos, nachos, or rice bowls all week. This is meal prep that actually tastes good.

Slow Cooker BBQ Beef Tacos

Photo Credit: Tessie’s Table.

Start with the BBQ beef, load it into warm tortillas, and top with crunchy slaw. Sweet, smoky, and a little messy in the best way. A fun twist on taco night that the whole family goes for.

Slow Cooker Shredded Beef Tacos

Photo Credit: Tessie’s Table.

Classic shredded beef tacos with all the fixings. The beef gets meltingly tender in the crockpot, then you set out the toppings and let everyone build their own. Easy dinner, happy table.

Join my Facebook Group for daily recipes with easy tips and tricks.

Come cook with us! I share new easy recipes and dinner ideas in my Facebook group, and it’s a friendly spot to see what everyone is making this week. Join the group here.

Slow Cooker Chicken Dinners

Crockpot Honey Garlic Chicken

Photo Credit: Tessie’s Table.

Sticky, sweet, garlicky chicken with barely any prep. The sauce thickens into something you’ll want to spoon over rice. This one is a weeknight regular for good reason.

Slow Cooker Coconut Chicken Curry

Photo Credit: Tessie’s Table.

Creamy coconut curry that simmers all day and fills the house with a warm, spiced smell. It’s mild enough for kids and easy to bump up with more heat if you like. Serve it over rice or with naan for scooping.

Slow Cooker Chicken and Dumplings

Old-fashioned chicken and dumplings made easy in the crockpot. Tender chicken and vegetables cook in a creamy broth, then the dumplings steam right on top until they’re pillowy. It’s the kind of dinner that gets everyone to the table fast.

Slow Cooker Meatballs

Slow Cooker Butter Chicken Meatballs

Photo Credit: Tessie’s Table.

All the flavor of butter chicken in easy meatball form. They cook in a creamy tomato sauce until tender, then go straight over rice. A little different, a lot of flavor.

Slow Cooker Sweet and Sour Meatballs

Photo Credit: Tessie’s Table.

Three ingredients, one crockpot, zero stress. These sweet and tangy meatballs work as a quick dinner over rice or as the appetizer that disappears first at every party.

Slow Cooker Cranberry Meatballs

Saucy meatballs in a sweet and tangy cranberry glaze. They’re a holiday party staple, but honestly good enough to make any time. Set the crockpot to warm and let people graze.

Slow Cooker Soups

Slow Cooker Chicken Tortilla Soup

Everything goes in the crockpot and cooks down into a hearty, lightly spiced soup. Shred the chicken right in the pot, then load on your toppings: tortilla strips, avocado, cheese, and a squeeze of lime. It only gets better the next day.

Slow Cooker Pumpkin Soup

Photo Credit: Tessie’s Table.

Silky, savory pumpkin soup that practically makes itself. It comes out smooth and rich from just a handful of ingredients, and it’s perfect for chilly nights. Make it ahead and reheat when you need it.

Join my Facebook Group for daily recipes with easy tips and tricks.

Slow Cooker Dinner FAQ

Can I use frozen meat in a slow cooker?
Thaw it first. Frozen meat sits too long in the temperature range where bacteria grow before the crockpot heats it through. Thaw overnight in the fridge and you’re set.
Can I leave the slow cooker on while I’m at work?
Yes, that’s the whole point. Slow cookers are built to run unattended for hours. Use the low setting for a full 8 hour day and set the pot on a heat-safe surface away from the wall.
Do I need to add water to every recipe?
No. Slow cookers trap steam, so most meats and vegetables make plenty of liquid on their own. Follow the recipe and resist adding extra, or you’ll end up watery.
Can I make these ahead or freeze them?
Most freeze really well. Cool completely, portion into containers, and freeze up to 3 months. The beef dishes and soups especially taste even better reheated.
My sauce is too thin. How do I thicken it?
Stir in a slurry of one tablespoon cornstarch mixed with two tablespoons cold water in the last 30 minutes on high. Or take the lid off for the final half hour and let it reduce.

That’s my go-to list of easy slow cooker dinners, and I add to it all the time. For more hands-off meals, browse all my slow cooker recipes, and if you love a big pot of something warm, my soup recipes have you covered. Save this post to Pinterest so it’s ready the next time you need dinner sorted.

The post Easy Slow Cooker Dinners (14 Crockpot Recipes for Busy Nights) appeared first on Tessie's Table.

Creamy Homemade Vegetable Soup

Therese Buchanan — Fri, 17 Jul 2026 16:55:50 +0000

This Creamy Homemade Vegetable Soup is thick, velvety, and made in one pot with a hand blender. No roux, no cream, no chopping marathon. Just broccoli, cauliflower, carrots, celery, and corn simmered in seasoned stock until everything falls apart, then blended smooth.

Photo Credit: Tessie’s Table

This one reminds me of home. Back in Ireland, a blended vegetable soup like this is on the menu in every single pub and café, and a lot of people know it as funeral soup, because it is what you are always handed after a funeral. It makes 8 servings, freezes well, and reheats better than most soups since there are no noodles or potatoes to go mushy. Serve it the Irish way with a thick slice of my Irish Brown Bread.

Why you’ll love this Creamy Homemade Vegetable Soup

No sautéing step: Everything goes into the pot at once. You dice an onion, slice carrots and celery, break down broccoli and cauliflower, and pour the stock over the top. There is no browning, no oil, and no standing over the stove stirring.
Creamy with zero cream: The cauliflower does the work here. Once it simmers until soft and gets blended, it turns velvety on its own. Same trick I use in my Slow Cooker Pumpkin Soup.
Freezer friendly: Blended soups freeze better than chunky ones because there is nothing to turn watery or grainy. Make a double batch and you have lunches sorted for weeks.
A sneaky way to use up vegetables: Two crowns of broccoli and a full head of cauliflower disappear into this. Kids who pick around florets will eat it blended without a word.

EASY CREAMY HOMEMADE VEGETABLE SOUP FOR BUSY WEEKNIGHTS AND MEAL PREP

This is a Sunday soup. Twenty minutes of prep, 45 minutes of simmering while you do something else, then a quick blend and it is done. Portion it into containers and you have lunch for the week without cooking again.

It is also good on the nights when dinner needs to be easy. Serve it with grilled cheese, or a slice of my Irish Brown Bread with butter. A warm Skillet Cornbread works too if you want something on the sweeter side.

Ingredients Needed for Creamy Homemade Vegetable Soup

Onion: One medium onion, diced. It goes straight into the pot raw and softens as the soup simmers, so there is no need to cook it first.
Carrots: Four to five carrots, peeled and sliced. They add natural sweetness and give the finished soup its warm color.
Celery: Three stalks, sliced. Celery is the background flavor here. You will not taste it on its own, but the soup tastes flat without it.
Broccoli florets: Five to six cups, about two crowns. Use the stalks too if you like. Peel them and slice them thin and they blend down with everything else.
Cauliflower florets: Seven to eight cups, about one large head. This is what makes the soup thick and creamy after blending, so do not cut back on it.
Sweet corn: One can, drained. It adds little pops of sweetness that balance out the broccoli and cauliflower.
Chicken stock: Eight cups. Use a good one because it is the base of the whole soup. Swap in vegetable stock to make it vegetarian.
Chicken bouillon powder: One tablespoon. This is what takes the soup from fine to actually seasoned. It deepens the stock without extra work.
Salt and black pepper: Half a teaspoon each to start. You will taste and adjust at the end once the soup is blended.
Dried thyme and dried oregano: One teaspoon each. Both hold up well through a long simmer and give the soup a savory, herby base.
Garlic powder: Two teaspoons. Sounds like a lot. It is not. Garlic powder distributes evenly through a blended soup in a way fresh garlic does not.

How to make BLT Pasta Salad

**For more detailed instructions, please refer to the printable recipe card below.**

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot.

Pour in the chicken stock, then add the bouillon, salt, pepper, thyme, oregano, and garlic powder and simmer until the vegetables are very soft.

Blend right in the pot with a hand blender until smooth and cream

Taste, adjust the seasoning, and serve with a swirl of cream and fresh parsley. (Optional)

Variations

Make it vegetarian: Swap the chicken stock for vegetable stock and use vegetable bouillon powder. Everything else stays exactly the same.
Add cheese: Stir a cup of shredded sharp cheddar into the hot soup after blending until it melts. It turns into something close to broccoli cheddar soup.
Leave it chunky: Scoop out a couple of cups of vegetables before you blend, then stir them back in. You get a creamy base with bite.
Stir in cream: A splash of heavy cream or half and half at the end makes it richer. The soup does not need it, but it is nice on a cold night.
Add potato: One peeled and diced russet added at the start makes the soup even thicker. Just be aware it will not freeze as smoothly.
Turn it into a meal: Stir in shredded rotisserie chicken or cooked sausage after blending. My Creamy Sausage Tortellini Soup has a similar idea if you want something heartier from the start.

Serving Suggestions

Serve with crusty bread: A slice of my Rustic Bread is made for dipping into this soup. If you want something heartier, my Irish Brown Bread works just as well with butter.
Pair with grilled cheese: Cut it into strips for dunking. It is the combination everyone reaches for, and it turns a bowl of soup into a proper meal.
Add a topping for texture: Since the soup is completely smooth, a little crunch on top goes a long way. Try croutons, toasted seeds, or crispy bacon bits.
Finish with cheese or cream: A handful of shredded cheddar or a swirl of cream stirred in right before serving makes each bowl richer.
Serve it as a starter: Ladle small cups before something bigger like my Slow Cooker Mississippi Pot Roast.
Spoon it over a baked potato: Ladle the thick soup over a split baked potato for a filling lunch.

Photo Credit: Tessie’s Table

Storage and Freezing

How should I store Creamy Homemade Vegetable Soup?

Cool the soup, then store it in an airtight container in the fridge for up to 4 days. It thickens as it sits, so add a splash of stock or water when you reheat it. Reheat gently on the stove over medium-low heat, stirring now and then, or microwave in 1 minute bursts.

Can I freeze Creamy Homemade Vegetable Soup?

Yes, and it freezes really well. Because there are no noodles, potatoes, or dairy in it, the texture holds up. Cool the soup completely, then freeze in portions for up to 3 months. Leave an inch of space at the top of the container so it can expand. Thaw overnight in the fridge and reheat on the stove. If it looks slightly separated, a quick whisk or another buzz with the hand blender brings it right back.

Can I make it ahead?

Yes. This is a good one to make on a Sunday for the week. You can also do the prep ahead and keep the chopped vegetables in the fridge for a day or two before cooking.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.
Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.
Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.
Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.
Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.
Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

More summer Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Photo Credit: Tessie’s Table

FAQ

Do I need to sauté the vegetables first?
No. This recipe is written as a dump and simmer soup. Everything goes into the pot raw. Sautéing the onion in a little butter first would build a bit more flavor, but the bouillon powder and the long simmer cover it.
What if I do not have a hand blender?
Use a regular blender, but work in batches and never fill it more than halfway. Hot soup expands fast. Remove the center cap from the lid, cover it with a folded towel, and start on low.
Can I use frozen broccoli and cauliflower?
Yes. Use the same volume and add them straight from frozen. They may soften a little faster, so start checking at 30 minutes.
Why is my vegetable soup not creamy?
Almost always because the vegetables were not soft enough before blending. Undercooked cauliflower and broccoli stems blend grainy. Simmer another 10 minutes and blend again.
Is creamy homemade vegetable soup healthy?
Yes, it is mostly vegetables and stock, with no cream, butter, or flour. The sodium is the thing to watch since it uses both stock and bouillon. Use low sodium stock and hold back on the added salt if that matters to you.
Can I make this in a slow cooker?
Yes. Add everything to the slow cooker, cook on low for 6 to 7 hours or high for 3 to 4, then blend right in the pot with a hand blender.
What other vegetables can I add?
Zucchini, leeks, parsnips, and green beans all work. Stay away from starchy or strongly colored vegetables like beets unless you want to change the color completely.
How many does this soup serve?
Eight generous servings. It is a big pot, which is exactly why it is worth making when you want leftovers.

Join my Facebook Group for daily recipes with easy tips and tricks.

Homemade Vegetable Soup

Homemade Vegetable Soup is a thick and creamy blended soup made with broccoli, cauliflower, carrots, celery, and corn in a flavorful seasoned broth.

Course Soup

Cuisine American, Irish

Keyword Comfort Food, Creamy, Family Meals, Homemade, Meal Prep

Prep Time 20

Cook Time 45

Total Time 1 5

Servings

Calories 133kcal

Equipment

Ingredients

1 medium onion diced
5 carrots peeled and sliced
4 celery stalks sliced
6 cups broccoli florets about 2 crowns
6 cups cauliflower florets about 1 large head
1 can sweet corn drained
8 cups chicken stock I make mine using Knorr bouillon powder
1 tablespoon chicken bouillon powder
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon dried thyme
1 teaspoon dried oregano
2 teaspoons garlic powder

Optional Topping

1 tbsp cream
1 tbsp fresh parsley

Instructions

Add the onion, carrots, celery, broccoli, cauliflower, and corn to a large soup pot or Dutch oven.
Pour over the chicken stock.
Add the chicken bouillon powder, salt, pepper, thyme, oregano, and garlic powder.
Bring the soup to a gentle boil over medium-high heat.
Reduce the heat to medium-low and simmer for about 35-45 minutes until the vegetables are very soft and tender.
Use a hand blender to carefully blend the soup until smooth and creamy.
Taste and adjust the seasoning if needed before serving.

Notes

Cut everything roughly the same size: It all gets blended anyway, but evenly sized pieces cook at the same rate so nothing stays firm in the middle.

Do not rush the simmer: The vegetables need to be very soft, not just tender. If the cauliflower still has bite, the soup will blend grainy instead of silky.

Keep the blender head submerged: Tilt the pot slightly and move the hand blender around slowly. Lifting it above the surface splatters hot soup everywhere.

Season at the end, not the start: The stock reduces slightly as it simmers, so the soup gets saltier. Taste after blending and adjust from there.

Do not skip the bouillon powder: With no browning or sautéing in this recipe, the bouillon is doing a lot of the flavor work.

Thin it to your liking: This soup is thick. If you want it looser, stir in extra stock a splash at a time until it looks right.

Nutrition

The post Creamy Homemade Vegetable Soup appeared first on Tessie's Table.

Biscoff Stuffed White Chocolate Cookies

Therese Buchanan — Mon, 06 Jul 2026 21:21:46 +0000

These Biscoff Stuffed White Chocolate Cookies are thick, soft, and packed with a gooey Biscoff center that melts into every bite. Add white chocolate chips throughout the dough and crushed Biscoff cookies pressed on top, and you have a cookie that looks and tastes straight off a bakery counter.

Credit: Tessie’s Table.

These do need a little planning ahead. The dough has to chill for 1 to 2 hours before baking, so they’re not a last-minute thing. But that fridge time is exactly what keeps them thick and stops them from spreading flat. Don’t skip it.

Why you’ll love these Biscoff Stuffed White Chocolate Cookies

A gooey Biscoff center in every cookie: The secret is freezing the Biscoff spread into portions before you assemble. This keeps it from disappearing into the dough during baking and gives you an actual molten cookie butter center that stays soft even after the cookie cools.
White chocolate in the dough and on top: White chocolate chips or chunks go right into the dough and you press more on top before baking, so you get that sweetness baked in and caramelized on the surface. The sweetness of white chocolate and the spiced flavor of Biscoff are a really good match.
That bakery look, at home: The combination of white chocolate, crushed Biscoff, and a thick spread gives you that window-display cookie look without complicated steps. If you love Biscoff desserts, you’ll also want to check out these Biscoff Truffles for a no-bake option that works great on a dessert platter alongside these.
Make-ahead friendly: You can assemble the filled dough balls and keep them covered in the fridge for up to 24 hours before baking. Great for prepping the day before you need them.

The Best Stuffed Biscoff Cookies for Cookie Exchanges, Bake Sales, and Gift Boxes

These are a strong choice any time you’re bringing something for a group. The Biscoff filling and white chocolate make them feel a step above a standard cookie, but the method is straightforward.

They also travel well. Once fully cooled, they hold their shape and keep nicely in an airtight container, which makes them a solid fit for gift tins, cookie swaps, or bake sales. If you’re putting together a full Biscoff spread, Biscoff Brownies alongside these are a really good pairing.

Ingredients Needed for Biscoff Stuffed White Chocolate Cookies

Biscoff spread: Both the filling and the main flavor here. You’ll freeze it in small portions before assembly so it stays solid during baking and gives you that gooey center. Smooth spread works best.
Unsalted butter, softened: Softened butter creams easily with the sugars and gives the cookies a tender texture. Make sure it’s properly softened, not melted.
Brown sugar: Adds moisture and a slight caramel flavor. The higher ratio here compared to white sugar is what keeps these cookies soft.
Granulated sugar: Helps the cookies get a slight crisp on the edges while keeping the center soft.
Eggs: Two whole eggs give the dough structure and richness. Add them one at a time so they incorporate properly.
Vanilla extract: A full tablespoon. It deepens the flavor of the dough without overpowering the Biscoff.
All-purpose flour: The base of the dough. Measure by spooning into the cup and leveling off, or weigh it. Too much flour makes the cookies dense.
Baking soda: Gives a little lift and helps with browning on the edges.
Salt: Balances the sweetness of the white chocolate and Biscoff.
Cornstarch: This is what keeps the cookies thick and soft. It limits the spread and keeps the center tender.
White chocolate chips or chunks: Folded into the dough and pressed onto the tops before baking. Chunks give bigger pockets of chocolate; chips give a more even distribution. Both work well.
Crushed Biscoff cookies: Pressed onto the tops of the dough balls after baking. They add crunch and a strong Biscoff flavor you can see and taste on the outside of the finished cookie.

How to make Biscoff Stuffed White Chocolate Cookies

**For more detailed instructions, please refer to the printable recipe card below.**

Scoop Biscoff spread into 16 small portions into a mini ice tray or onto a parchment-lined plate. Place in the freezer until each portion is fully firm, at least 1 hour.

Beat butter, brown sugar, and granulated sugar together until smooth and creamy. Add eggs one at a time, then mix in vanilla until fully combined.

Add the dry ingredients to the wet mixture and mix until just combined, then fold in white chocolate chips or chunks

Scoop a large portion of dough, flatten it slightly, and place one frozen Biscoff portion in the center. Wrap the dough around the filling and press the edges closed to fully seal it.

Place the filled dough balls into the refrigerator for 1 to 2
hours. Then bake in a preheated oven for 13-15 minutes.

When the cookies come out, place extra chocolate chips on top and decorate with half a cookie and some white chocolate drizzles.

Variations

Giant bakery-style cookies: Weigh the dough to 4 oz per cookie instead of 3 oz, use a tablespoon of frozen Biscoff for the filling instead of a teaspoon, and bake for an extra 2 minutes. Same method, just bigger.
Dark chocolate instead of white: Swap the white chocolate for dark or semi-sweet chips if you want something less sweet. Biscoff and dark chocolate are a really good combination.
Add espresso powder: A teaspoon of instant espresso powder mixed into the dry ingredients deepens the dough flavor and brings out the warm spiced notes in the Biscoff.
Crunchy Biscoff filling: Use crunchy Biscoff spread instead of smooth for a slightly different texture in the center. The flavor is the same, just with a little extra bite.
White chocolate drizzle: Once the cookies are fully cooled, drizzle melted white chocolate over the tops for a more finished look.
Flaky salt finish: A pinch of flaky sea salt pressed on just before baking balances the sweetness and makes the cookie butter flavor pop. The same finishing touch works really well on these Brown Butter Chocolate Chip Cookies too.

Serving Suggestions

Serve them warm: These are best eaten slightly warm when the Biscoff center is still gooey. A quick 10 to 15 seconds in the microwave brings them right back to that fresh-baked texture.
With a scoop of vanilla ice cream: A warm cookie with cold vanilla ice cream is a simple dessert that works really well here. The gooey Biscoff center and the cold cream are a great match.
On a Biscoff dessert spread: Pair these with No-Bake Biscoff Cheesecake or Biscoff Cheesecake Cups if you’re putting together a full dessert table for a gathering.
In a gift box or tin: Fully cooled cookies layer well with parchment between them. They hold up nicely for a day or two at room temperature, which makes them a good option for gifting.
With coffee: The spiced, caramel notes in Biscoff pair naturally with a strong cup of coffee. These are a great afternoon pairing.
On a cookie platter: Stack them alongside something chocolate-forward like Biscoff Brownies for contrast. A mix of textures and flavors always works well on a sharing plate.

Credit Tessie’s Table.

Storage and Freezing

How should I store Biscoff Stuffed White Chocolate Cookies?

Store cooled cookies in an airtight container at room temperature for up to 4 days. They stay soft and the Biscoff center stays gooey. If your kitchen runs warm, keep them somewhere cool to stop the white chocolate from blooming.

Can I freeze Biscoff Stuffed White Chocolate Cookies?

Yes. Baked cookies freeze well in an airtight container or freezer bag for up to 2 months. Thaw at room temperature or warm in the microwave for 20 to 30 seconds. You can also freeze the unbaked, assembled dough balls before chilling. Bake straight from frozen at 350°F and add 2 to 3 extra minutes to the bake time.

Can I make the dough ahead of time?

Yes. Assemble the filled dough balls, place them on a tray, cover tightly, and keep in the fridge for up to 24 hours before baking. The flavor and texture actually improve with a longer rest.

Don’t forget to pin this for later!

Join my Facebook Group for daily recipes with easy tips and tricks.

Tips & Tricks

Freeze the Biscoff until it’s fully solid: If the Biscoff isn’t completely frozen when you assemble, it melts too fast in the oven and blends into the dough instead of staying as a center. Give it at least an hour in the freezer, and longer is fine.
Don’t skip the chill time: Chilling the assembled dough balls is what keeps these cookies thick. Without it, they’re much more likely to spread flat and lose that bakery shape. The 1 to 2 hours in the fridge makes a real difference.
Use the swirl trick if they start to spread: If you pull the cookies out mid-bake and they’re spreading more than you’d like, grab a large round glass and gently swirl it around each cookie to push the edges back in. A margarita glass works really well for this because of the wide opening.
Press the toppings on just before baking: Add the white chocolate and crushed Biscoff after the dough balls come out of the fridge, right before they go into the oven. If you add them before chilling, they can fall off or sink into the dough.
Pull them out while the centers still look underdone: The cookies continue to set on the hot baking sheet after you take them out. If the edges are set and the center looks a little underdone, they’re done. Overbaking dries them out quickly.
Weigh your dough for consistent cookies: A kitchen scale is the easiest way to make sure all your cookies bake evenly. Aim for 3 oz per dough ball for the standard batch, or 4 oz for the giant bakery-style version.

More Biscoff Ideas

Looking for more meal inspiration?

Browse my Dinner ideas or check out my Desserts for more yummy ideas.

Credit: Tessie’s Table.

FAQ

What is Biscoff spread?
Biscoff spread, also called cookie butter, is made from ground Lotus Biscoff cookies blended into a smooth, spreadable paste. It has a warm, spiced, caramel-like flavor similar to gingerbread. You can find it in most grocery stores, usually near the peanut butter and nut butters.
Do I have to freeze the Biscoff before adding it to the cookies?
Yes, this step matters. If the Biscoff isn’t frozen when you assemble, it melts too quickly in the oven and blends into the dough instead of staying as a distinct gooey center. Freeze for at least an hour before you start assembling.
My cookies are spreading too much. What can I do?
A few things can cause this: butter that was too warm when you mixed it, dough that wasn’t chilled long enough, or an oven that runs hot. Make sure the dough balls are well-chilled before baking. If they start to spread in the oven, you can pull the tray out partway through and use a large round glass to swirl the edges of each cookie back in. A margarita glass works really well for this because of the wide opening.
Can I use crunchy Biscoff instead of smooth?
Yes, crunchy Biscoff works for both the filling and in the dough. It adds a slightly different texture to the center. The flavor is the same as smooth.
Can I skip chilling the dough?
The chill time is important for this recipe. Without it, the cookies are much more likely to spread flat. If you’re really short on time, 30 minutes is the minimum, but 1 to 2 hours gives you the best result.
What if I can’t find Biscoff cookies for the topping?
Any speculoos-style cookie works as a substitute. If you can’t tind them don’t worry, they taste amazing without the extra cookie.
Can I add more white chocolate?
Yes. The recipe calls for 1.5 to 2 cups, so you have flexibility. Start lower for a lighter white chocolate flavor, and go higher for more. Pressing extra chunks on top gives you the most visible coverage.