girl. Inspired.

travel, food, design

Pesto Pasta Salad

by Leave a Comment

This beautiful, flavorful, and easy to make, pesto pasta salad recipe helps bring a little bit of the Mediterranean to your table!

Quick and simple salads that I can throw together in a pinch are pretty much my jam throughout the summer, especially when it comes time to hosting family and friends. Artichoke Rice Salad and Chinese Chicken Salad are two of my other favorites that make entertaining a breeze. And for a real treat, I never get tired of the citrus twist on this classic chicken salad recipe.

Table of contents

What is Cold Pesto Pasta Salad?

All the flavors of Italy come together in one bite of this colorful salad. Cooked bowtie pasta, juicy red cherries and sun-dried tomatoes, white mozzarella balls and parmesan cheese, and green basil leaves with homemade Pesto sauce. It doesn’t get any more vibrant, wholesome or beautiful than that!

Whenever I start to crave pasta salads I know summer is near. There’s nothing better than having a quick, inexpensive, go-to meal that doesn’t heat up your kitchen. It’s the perfect dish to bring to a potluck and is always a crowd-pleaser at home. It’s great for light lunches and although it’s definitely a meal all on its own, in smaller portions it makes a great side dish alongside grilled tri-tip or grilled shrimp!

What is Pesto Sauce?

Basil pesto sauce is an Italian blend of just a handful of ingredients. Originally it was basil, pine nuts, garlic, and Parmigiano (aka Parmesan – which is the imitation of the original only made in Italy) or Pecorino, which are both hard cheeses. Then all of this would be blended with olive oil to create a nice creamy sauce.

Other than the original recipe, there have been many adaptations and versions created by substituting, omitting, or adding certain ingredients. For example, I like to add a bit of lemon for a pop of citrus. Some people prefer cilantro instead of basil, pistachios, or almonds instead of pine nuts, and many other swaps.

There are probably about a dozen different pesto recipes out there, and each one is as delicious as the next. It’s such a tasty versatile sauce that can be used for anything – on pasta, as a marinade or a spread, or even a dip!

Pesto Pasta Salad Ingredients:

  • Bow-tie pasta – Cooked according to package instructions and cooled. You can also use any medium pasta you have on hand.
  • Sea salt – For pasta water plus more for garnish
  • Cherry or grape tomatoes – Cherry tomatoes are a bit bigger and a bit juicier than grape tomatoes.
  • Small fresh mozzarella balls – Usually found in brine, very soft and they don’t have as long of a shelf life as packaged mozzarella.
  • Basil leaves – Roughly chopped.
  • Freshly grated parmesan cheese – Skip the grated stuff in a container. It has a lot of fillers, and the flavor doesn’t compare to freshly grated.
  • Sun-dried tomatoes – Packed in olive oil and herbs.
  • Homemade pesto sauce – you can use pre-made in a pinch, but freshly made is oh so good
separate ingredients - cherry tomatoes, sundried tomatoes, basil, mozzarella,and parmesan in piles atop bowtie pasta in a glass bowl

How to Make Pasta Salad with Homemade Pesto:

The hardest part about making this pasta salad recipe is reading the boiling instructions on your package pasta. It’s just a matter of making a homemade pesto sauce, if you don’t already have some on hand, then tossing all the components together into a bowl. Seriously, it’s that easy!

What to Serve it With

Despite the fact that this pasta salad has so many bold flavors, it still pairs well with so many other things because of how light it is. Below are a few of my favorite dishes to have alongside it.

pesto pasta salad piled on a stack of white plates

FAQs

Can I make this salad ahead of time?

You can! Of course as with any dish, the sooner you serve it the better, but there is no law that says you can’t keep it in the fridge overnight to let the flavors marry a little longer. You could potentially make it a couple of days ahead, however just know you run the risk of the pasta getting a bit soggy.

What other ingredients can I add to the salad?

Kalamata olives are great, red onions, chickpeas, feta, or green or red bell peppers to name a few other options.

How to store it

Cover your salad with plastic wrap and keep it in the fridge for up to a week. It’s great for meal prep for lunches throughout the week.

pesto pasta salad in bowl

Pesto Pasta Salad

A simple, light pesto pasta salad packed with fresh summer flavors of tomato, basil, and fresh mozzarella with homemade pesto.
5 from 1 vote
Print Pin Rate
Course: Salad
Cuisine: American
Prep Time: 20 minutes
Servings: 6
Calories: 589kcal
Author: girlinspired

Ingredients

  • 16 oz. bow-tie pasta cooked and cooled
  • 2 teaspoons sea salt for pasta water plus more for garnish
  • 2 cups cherry or grape tomatoes
  • 2 cups small fresh mozzarella balls
  • 1/2 cup basil leaves roughly chopped
  • 1/2 cup freshly grated parmesan cheese
  • 1/2 cup sun-dried tomatoes packed in olive oil and herbs
  • 1 recipe homemade pesto sauce

Instructions

  • Cook pasta in salted water according to package instructions. Drain and rinse with cold water until cooled.
    bowtie pasta in colander with pesto, cheese, and tomatoes in nearby bowls
  • Place cooked pasta in a large salad bowl and toss with ingredients: tomatoes, mozzarella balls, basil, cheese, and sun-dried tomatoes.
    separate ingredients - cherry tomatoes, sundried tomatoes, basil, mozzarella,and parmesan in piles atop bowtie pasta in a glass bowl
  • When ingredients are thoroughly tossed together, add pesto sauce and mix together. Adjust with additional sauce or ingredients to your desired liking.
    pesto sauce mounded on top of pasta salad in glass salad bowl
  • Chill, covered, in the refrigerator for at least 30 minutes before serving.
    pasta salad in glass bowl with serving utensils, parmesan cheese and tomatoes
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 589kcal | Carbohydrates: 67g | Protein: 23g | Fat: 26g | Saturated Fat: 7g | Cholesterol: 21mg | Sodium: 1349mg | Potassium: 614mg | Fiber: 5g | Sugar: 8g | Vitamin A: 1498IU | Vitamin C: 11mg | Calcium: 319mg | Iron: 2mg

Bailey’s Chocolate Cheesecake Trifle

by Leave a Comment

Allow me to introduce you to the perfect marriage of cheesecake and trifle in this Bailey’s Chocolate Cheesecake Trifle! Layers of crushed oreo cookies with no-bake cheesecake and creamy chocolate filling are served in individual glasses to showcase the decadence of this dessert – a real showstopper for any special occasion.

side view of chocolate cheesecake trifles in glass lowball glasses

With no cooking time required, you can whip up this Bailey’s cream-infused treat within 20 minutes. Store in your refrigerator while the main meal cooks and serve these chocolate trifles whenever you are ready for dessert!

side view of chocolate cheesecake trifles in glass lowball glasses

Table of contents

More Jar Desserts

What is a Trifle?

The traditional trifle originated in England. Typically, a trifle consists of sponge cake soaked in a sweet liquor, layered with fruit and custard. Trifles are served in glass dishes so that the layers are visible through the side of the glass dish. Such a showy dessert, trifles are perfect for dinner guests or parties. Usually served cold, trifles are also great for warmer weather.

Why Is This Dessert Called Bailey’s Chocolate Cheesecake Trifle? 

These mini chocolate cheesecake trifles are the perfect dessert combination of a no-bake chocolate cheesecake and creamy trifle. Bailey’s Irish Cream is the hero ingredient in the cheesecake and mousse to give this addictive dessert its name.

three glasses of chocolate cheesecake trifle with Bailey's bottle in the background

Can I Make One Large Cheesecake Trifle With This Recipe?

While this recipe is featured in individual glasses, you can absolutely use one larger glass container. Assemble the ingredients without dividing between glasses. I use this trifle serving dish (affil).

Whatever you choose to serve your dessert in, I recommend using a clear glass container or bowl. The delicious layers of this recipe MUST be put on display!

How Should This Dessert Be Stored?

Bailey’s Chocolate Cheesecake Trifle will typically last for up to 2-3 days in the refrigerator. By day 4, the Oreo cookie layers may be mushy and soggy. The wet ingredients of the cheesecake trifle start mushing together. It will still be delicious, but the crumbled cookies will have lost a bit of their crunch. I always love against the creamy filling. 

When you do store this dessert, make sure to cover your single serving glasses tightly with plastic wrap.

Can I Freeze Chocolate Cheesecake Trifle?

I wouldn’t suggest freezing this chocolate cheesecake trifle as the cream won’t hold up in the freezing and thawing process. This dessert is best within a day or two.

If you want to save some time, consider making this dessert ahead of time (as in a day or 2 maximum before serving) and store in the refrigerator. 

Can I make this without the alcohol?

Absolutely! The Bailey’s in this trifle is delicious, but it is not essential for a yummy dessert. Simply mix up each layer and omit the alcohol. That’s it!

spoon scooping into whipped cream on top of the chocolate cheesecake trifle

Tips for making Bailey’s Chocolate Cheesecake Trifle

  • Since these desserts are quite thick, you don’t need to chill them before serving although if you are making them a day in advance then please do cover them and store in the refrigerator!
  • Powdered sugar has been used in this recipe since it blends in so well with the smooth cheesecake and whipped cream layers. 
  • You could use a spoon to add the different layers of the dessert to each glass container although I find that piping the layers results in better uniformity and less mess!
  • If you are catering to a larger crowd, instead of making more dessert, simply use smaller glass containers or bowls to give 6 servings instead of the 4 generous servings. Trust me, you’ll still have plenty of dessert per serving if you divide it further this way. You could even use small clear plastic cups – think Dixie cup size – and make a bunch of mini desserts as part of a larger dessert table spread.
layers of chocolate cookies, mousse, and cheesecake in glass

Bailey’s Chocolate Cheesecake Trifle

Creamy, rich chocolate cheesecake and spiked Bailey's chocolate mousse layered with chocolate cookies in this no bake decadent dessert.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 20 minutes
Servings: 4
Calories: 1103kcal
Author: girlinspired

Ingredients

Cheesecake Ingredients

  • 16 oz. cream cheese softened
  • 1 cup powdered sugar
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon vanilla extract
  • ½ teaspoon sea salt
  • ¼ cup Baileys Irish Cream

Chocolate Whipped Cream Ingredients

  • 1 cup heavy whipping cream chilled
  • 2 tablespoons Baileys Irish Cream
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder
  • 2 tablespoons powdered sugar

Additional Ingredients

  • 20 Oreo cookies

Instructions

  • In a medium mixing bowl, beat cream cheese, powdered sugar, cocoa powder, 1 teaspoon vanilla extract, and sea salt together until combined.
    chocolate cheesecake ingredients in glass mixing bowl with other trifle ingredients like oreos and Bailey's set nearby
  • Add ¼ cup Baileys and continue beating until smooth and fluffy.
    Bailey's pouring into chocolate cheesecake mixture
  • In a separate mixing bowl, beat 1 cup of heavy whipping cream until it doubles in volume and begins to thicken.
    hand mixer beating heavy cream in ceramic bowl with vanilla, powdered sugar, and cocoa powder in bowls nearby
  • Add in 2 tablespoons Baileys, 1 teaspoon of vanilla extract, 2 tablespoons of cocoa powder, and 2 tablespoons powdered sugar. 
    whipped cream in bowl with powdered sugar and cocoa powder sprinkled on top
  • Beat until the mixture is nice and thick and stiff peaks form.
    chocolate whipped cream mousse layer in ceramic bowl with cookies and other ingredients nearby
  • Place Oreo cookies into a gallon size plastic bag and crush with a rolling pin to form small crumbles.
    ziploc bag with oreo cookies being crushed with a rolling pin
  • Spoon the cheesecake mixture and whipped cream mixture each into a large piping bag.
    two chocolate mixtures in piping bags
  • Beginning with the cookie crumbs, layer cookie crumbs, cheesecake mixture, and whipped cream mixture into four lowball glasses.  Repeat with a second layer of cookie crumbs and cheesecake mixture.
    overhead photo of chocolate mixture piped into glasses over crushed cookies
  • Put an open star piping tip (e.g., Tip #1M) on the whipped cream piping bag and pipe a swirl on the top of each glass.
    Swirl of chocolate whipped cream swirled on top of glasses
  • Serve with a sprinkle of crushed cookies on top.
    overhead closeup of the top of Bailey's chocolate cheesecake trifles
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 1103kcal | Carbohydrates: 93g | Protein: 14g | Fat: 77g | Saturated Fat: 42g | Trans Fat: 1g | Cholesterol: 206mg | Sodium: 956mg | Potassium: 454mg | Fiber: 4g | Sugar: 66g | Vitamin A: 2399IU | Vitamin C: 1mg | Calcium: 174mg | Iron: 7mg

Key Lime Pie

by Leave a Comment

This key lime pie is made with a 3 ingredient crispy buttery crust and a luscious, creamy, sweet, and tart filling. Serve chilled and save room for an extra slice!

key lime pie with whipped cream piped on top

With summer around the corner bring me all the summer fruit desserts! Pies, like this apricot pie, are such a simple way to showcase and honor the bountiful fruits we have access to.

key lime pie with slice removed

Table of contents

What is key lime pie?

There’s something about key lime pie that has such an old-fashioned charm about it. Not at all a fussy dessert, but it looks like it took you all day to make. It’s one of those mouthwatering bites you take that stays with you in all the best ways. Bringing you the perfect balance of creamy, buttery, crunchy, sweet, and tart.

The graham crust is made with just 3 easy ingredients, which is the base that holds that luscious key lime filling. Topped with dollops of cooling whipped cream, there’s nothing about this pie that you won’t love!

This key lime pie recipe will be one of the easiest pies you ever make. It’s made even easier by using readily available key lime juice when key limes aren’t available. Key lime pie is a fantastic showstopping dessert when serving a crowd. It’s a good one to take to a potluck because it doesn’t need to be served warm. You’ll also enjoy it just as much when you’re serving it to your family after dinner. It’s light, refreshing, and highly addicting. Good luck trying to stop at just one slice.

close up of bit taken out of single slice of key lime pie

Key Limes vs. Persian (regular) Limes

You may have had key lime pie before, but perhaps didn’t know what made it so special!

Key limes, while yes they are a type of lime, are quite different than the Persian limes (regular limes) we see on the regular. They are round in shape, quite a bit smaller, have more seeds and it takes a whole lot more key limes to produce as much juice as their Persian counterparts. They’re also yellow by the time you use them. But what really sets them apart is the signature flavor. If you’ve had a true key lime pie, using real key limes, you’ll know what I’m talking about!

Originating in Southeast Asia, key limes go by different names depending on where they are produced. In the early 1900s, the Florida Keys (hence, the name association) produced them commercially, but once they were wiped out by a hurricane, farmers then replaced them with the limes we know today.

Can key limes and Persian limes be used interchangeably? Yes, they can. Should you try your very best to use the real deal? Yes, you should. But of course, if they are not readily available, by all means, use regular limes or better yet, do what I do and use Nellie and Joe’s Key West Lime Juice!

Other Pies We Love

Why We Love This Recipe

  • So simple to make.
  • Refreshing and delicious
  • Presents beautifully
  • Always a crowd-pleaser
  • Served chilled
  • Can use store bought lime juice
  • Freezer friendly
  • Easy pie crust reminds me of my easy oil pie crust.

Appliance info:

Food processor – This is an appliance that makes all kinds of recipes that much easier. Will make grinding up your graham crackers easy.

Ingredients for the Best Key Lime Pie Recipe:

  • Graham Cracker Crumbs – You can buy prepackaged crumbs or use a food processor to make your crumbs from whole crackers.
  • Salted butter – Melted. Used to help form the crust.
  • Granulated sugar – Makes a nice sweet crust.
  • Sour cream – This will help make the filling smooth and give it a full body. Also adds tartness.
  • Egg yolks – Gives the filling a rich, softer, silky texture.
  • Key lime juice – I use Nellie and Joe’s Key West Lime Juice. If you can get your hands on real key limes, go for it!
  • Sweetened condensed milk – Milk that has had its water removed, and sugar has been added. Very thick, creamy, and sweet.
  • Lime zest – Any lime zest will work. If you’re lucky enough to get your hands on key limes, use the zest of them for sure. It’s amazing!
  • Heavy whipping cream – A signature topping of this delicious pie.
  • Powdered sugar – Adding sweetness into the whipped cream!
eggs, sweetened condensed milk, lime juice, sour cream, zest, a whisk, and graham cracker crust laid out in individual bowls

How to Make Key Lime Pie

Making this easy key lime pie recipe is exactly that. Easy! In just a few steps, you’ll be enjoying a slice for yourself.

Once you’ve pressed your crumb crust down into your pie plate you’ll bake it and cool it before adding the filling.

Making the signature pie filling really is as easy as whisking all of the ingredients together, pouring it into the pie shell and baking for 15 minutes!

You want it to set and chill a few hours before slicing and adding the whipped cream on top, but other than that, you’re done.

side view of key lime pie in pie plate with slice removed

If it’s not already, this pie is about to become one of your favorites. Soon you’ll be wanting to make key lime cupcakes, cakes, bars, balls, you name it!

FAQs

How to tell if my key lime pie is done?

This pie is naturally jiggly. You don’t want to bake it until it’s no longer jiggly at all because you run the risk of overbaking. Once you give it a gentle shake and it’s only slightly jiggly, you can rest assured it’s done and will continue to set as it cools.

How to add whipped topping?

If you’re feeling pretty casual about it, go ahead and slather and spread it across the entire pie. If you’re feeling a bit more fancy pants, an easy way to add dollops is to use a 1M piping tip to pipe swirls around the edge of the pie.

Can I make this pie ahead of time?

Definitely. Key lime pie is a great make ahead dessert. It lasts for up to 3 days covered at room temperature. Either that or you could make the crust and filling separately and assemble just before baking.

Does this pie freeze well?

Absolutely! You’ll need to cool it completely before putting it in an airtight container or freezer friendly bag. It will freeze for up to 3 months. To thaw, keep it in the fridge overnight.

key lime pie with slice removed

Key Lime Pie

Creamy, fresh, and zesty – this key lime pie is super easy to make and absolutely delicious.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 10
Calories: 628kcal
Author: girlinspired

Ingredients

Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 1/2 cup salted butter melted
  • 1/2 cup granulated sugar

Key Lime Filling

  • 1/3 cup sour cream
  • 3 large egg yolks
  • 3/4 cup key lime juice I use Nellie & Joe's Key West lime juice
  • 28 oz. sweetened condensed milk 2-14 oz cans
  • 1 teaspoon lime zest plus more for garnish

Topping

  • 1 1/2 cups heavy whipping cream
  • 1/2 cup powdered sugar

Instructions

  • Preheat oven to 350°F.
  • In a medium bowl (or in a food processor if you've used a food processor to grind your graham crackers into crumbs), stir together graham cracker crumbs, melted butter, and sugar until fully combined
    graham cracker crumb and butter mixture in a glass bowl
  • Press graham cracker mixture into a 9" pie plate.
    graham cracker crust pressed into glass pie plate
  • Bake graham cracker crust for 10 minutes. After 10 minutes, cool the pie crust on a cooling rack.
  • Meanwhile, whisk together all of the filling ingredients in a large bowl until smooth.
    key lime pie mixture in glass bowl with gold whisk
  • Transfer pie filling to the cooled crust.
    pie filling in graham cracker crust
  • Bake for 15 minutes, then cool the pie completely.
  • Chill pie in the refrigerator for at least 3 hours before topping with whipped cream and serving.

Whipped Topping

  • In a large mixing bowl or the bowl of a standing mixer, whisk the heavy cream until soft peaks form. Add the powdered sugar and continue whipping until stiff peaks form.
  • Top the cooled pie with the whipped cream – spread over the top or use piping tip #1M to pipe swirls around the perimeter of the pie and in the center.
    piping bag next to key lime pie with whipped cream piped on top
  • Zest a bit of lime over the top of the whipped cream.
    overhead of key lime pie on wood slat background, forks, linen, lime zest
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 628kcal | Carbohydrates: 75g | Protein: 9g | Fat: 34g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 315mg | Potassium: 392mg | Fiber: 1g | Sugar: 64g | Vitamin A: 1151IU | Vitamin C: 8mg | Calcium: 282mg | Iron: 1mg

Orange and Brown Sugar Glazed Ham

by Leave a Comment

Moist and caramelized Brown Sugar Glazed Ham is the perfect recipe for Easter, Thanksgiving or any other holiday and celebratory meal hosted with family and friends!

close up of sliced ham on blue platter with fork separating slices

There’s just something about a glazed ham that stirs excitement and a sense of expectancy for good quality time with loved ones around the table. That’s certainly my experience anyway, and using a pre-cooked spiral ham for this purpose helps to substantially reduce the overall cooking time so that I do actually get time to partake in the festivities!

sliced brown sugar glazed ham on blue platter

The basting sauce keeps this pre-cooked ham beautifully moist and tender, while also boosting the natural flavor of the meat and infusing it with spices and seasonings. Finish off your ham with a brown sugar glaze to get that inviting caramelization effect that no one will be able to resist!

close up of sliced ham on blue platter with fork separating slices

How Should I Store Brown Sugar Glazed Ham?

This cooked ham can be stored in an airtight container in the refrigerator once completely cool for up to 5 days. You can also wrap your ham in aluminium foil before storing in an airtight container to help prevent it from drying out.

When storing leftover ham, consider keeping any juices from the cooking process in a separate container in the refrigerator so that you can add it to a baking dish when the time comes to reheat the ham for serving. It’s a great way to prevent your ham from drying out when reheating. Cover your ham in a baking dish with aluminium foil with the juices when you reheat in the oven. 

slices of ham and green beans on blue and white plates

What Should I Serve With This Ham? 

While this Brown Sugar Glazed Ham is sure to be the highlight of any lunch or dinner, it’s just as important to pair it with some tasty side dishes, especially when feeding a hungry crowd!

Side dishes that will go well with this Brown Sugar Glazed Ham:

sliced brown sugar glazed ham on blue platter

How Can I Use Up Leftover Glazed Ham?

If you’ve got leftover ham sitting in the fridge then consider making additional meals out of it to feed the family or guests over the following days. Leftover ham can also be wrapped up tight and stashed in the freezer for a taste of the holidays down the road.

Here are some great meal ideas for leftover ham:

  • Swap ham for the sausage in this Cheesy Egg Bake
  • Ham and cheese muffin cups
  • Broccoli and Ham quiche
  • Ham sandwiches
  • Ham, cheese and hash brown frittata

Tips For Making the BEST Brown Sugar Glazed Ham

  1. I’ve used a pre-cooked ham for this recipe to cut down substantially on the overall cooking time. When preparing a pre-cooked ham, always follow the heating recommendations on the ham packaging and you can also go ahead and discard any glaze or rub that comes with the pre-cooked ham since you’ll be making your own with this recipe.
  2. You can cook a ham from scratch although it’s going to increase the cooking time by about 2-2.5 hours. Cooking time is usually 20 minutes per pound of ham when cooking it from scratch instead of using a pre-cooked ham. 
  3. You have the option of serving your ham warm or cold depending on whether you’re serving a cold lunch/dinner or want a warm meal. 
  4. You can cook the pre-cooked ham with the basting sauce for less time (or skip the basting sauce completely) and simply use the glaze recipe and instructions for a caramelized coating.
  5. The great thing about the basting sauce is that it’s easily varied to suit your taste so feel free to add in whatever spice combinations you like. Honey is great to use as a sweetener, warming spices also go very well with ham, and you could substitute orange marmalade or peach preserves for the apricot preserves.  
  6. While it’s completely optional, if you want to caramelize the glaze on your ham much faster, place the ham under the broiler for a couple of minutes after applying the glaze. If you do use the broiler, make sure to keep a watchful eye on your ham as it is more susceptible to burning or burning the top without caramelizing the sides. 
close up of sliced ham on blue platter with fork separating slices

Other Main Meal Ideas For Any Occasion

close up of sliced ham on blue platter with fork separating slices

Brown Sugar Glazed Ham

Moist and caramelized Brown Sugar Glazed Ham is infused with orange, apricot and warming spices and then glazed to perfection.
No ratings yet
Print Pin Rate
Course: Main Course
Cuisine: American
Prep Time: 15 minutes
Cook Time: 3 hours
Servings: 12
Calories: 589kcal
Author: girlinspired

Ingredients

  • 10-15 pound spiral cut pre-cooked ham

Basting Sauce Ingredients

  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/2 teaspoon

    ground mustard 


  • 1/4 cup apricot jam or preserves
  • 8 oz. orange juice
  • 1/2 cup granulated sugar

Glaze Ingredients

  • 1/4 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1/4 cup salted butter

Instructions

  • Preheat oven to 275°F.
  • In a small saucepan, combine basting sauce ingredients: cloves, nutmeg, ginger, ground mustard, jam, orange juice, and the sugar.
    jam, spices, brown sugar in a white saucepan with oranges, jam, and ham alongside pan
  • Heat over medium, stirring occasionally until the sugar and jam have dissolved into a liquid sauce. Simmer for 1-2 minutes.
    bubbly dark basting sauce in white saucepan with ham, jam, and oranges nearby
  • Remove the ham from its packaging. Place the ham, cut side down, on a rack in a large roasting pan.
  • Use a pastry brush to coat the ham with the basting sauce. The sauce will be runny, some will run down into the roasting pan and that is fine. Baste the sauce between the layers of ham as much as possible.
    basting brush applying basting sauce to ham in white roasting pan
  • Cover the ham and pan with aluminum foil and bake in the oven for about 2 ½ hours. (The ham is already cooked through, so you are heating it to serving temperature, typically 140°F.) Check the ham every 30 minutes or so and brush the juices up over the ham to baste it (optional).
  • When the ham is heated through, remove it from the oven and discard the aluminum foil. Increase the oven temperature to 425°F.
  • Combine the glaze ingredients (sugar, butter, and brown sugar) in a small saucepan.
    white saucepan with brown sugar, granulated sugar, and butter with ham covered in aluminum foil nearby
  • Heat over medium until the butter is melted and the mixture forms a paste.
    bubbly brown sugar glaze in white saucepan with ham nearby
  • Brush the glaze all over the outside of the ham.
    basting brush applying brown sugar paste onto ham in white roasting pan
  • Place the ham back into the oven (no cover) and cook for 10-20 minutes longer until the sugar glaze caramelizes. Be careful not to burn the glaze. Remove from the oven.
    brown sugar glazed ham on blue serving platter with plate of green beans and salt/pepper shakers nearby
  • Slice and serve after allowing the ham to sit for about 10 minutes.
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 589kcal | Carbohydrates: 27g | Protein: 57g | Fat: 27g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 231mg | Sodium: 3532mg | Potassium: 907mg | Fiber: 1g | Sugar: 25g | Vitamin A: 166IU | Vitamin C: 80mg | Calcium: 31mg | Iron: 3mg

Hot Cross Buns with Sweet Orange Icing

by Leave a Comment

These hot cross buns are soft, fluffy, and loaded with sweet raisins and candied orange peel. Topped with simple icing with a hint of orange flavor, these homemade buns are the perfect addition to your Easter celebrations!

hot cross buns on parchment paper and wooden cutting board

Holidays are usually when I like to take a bit of extra time to make recipes that I might not be able to make during a busy work week. Hot cross buns and hot buttermilk scones with a cinnamon sugar crust are two types of buns I like to make for my family to enjoy throughout the day!

overhead of hot cross buns on a cutting board with butter dish and orange slices scattered around

Table of contents

What are Hot Cross Buns?

This may seem out of left field, but every time I think of Hot Cross Buns, I picture hours (it was probably seconds) of pounding middle C on the piano trying to learn how to play my very first masterpiece. You know the song, right? But Hot Cross Buns is not just a song for beginner musicians!

Soft, pillowy and perfectly buttery hot cross buns are an Easter tradition. Freshly baked buns are an aroma you can’t beat. These buns taste like something you’d pick up from your local bakery bright and early, but even better!

The rolls don’t have the traditional spices you might find in a classic hot cross bun. However, with the addition of raisins and candied orange peel, you won’t miss a thing!

Where Do Hot Cross Buns Come From?

Easter is a Christian holiday in which the resurrection of Jesus Christ is celebrated, and his death and burial are remembered. Approximately 6 weeks leading up to Good Friday, the Friday before Easter Sunday, Lent is observed. This is typically a time of repentance, reflection, prayer, and giving up something as a symbol of sacrifice.

This is a time during which certain “luxuries” while fasting are sacrificed, including certain ingredients in yeast buns. Tradition has it that the Hot Cross Bun signifies the end of the period of lent and the cross on the bun signifies the crucifixion. At one point the Hot Cross Bun became so special and so symbolic that it was not allowed to be made or sold on any other day but Good Friday.

hot cross buns on parchment paper and wooden cutting board

Why We Love This Recipe

Today, you’ll find hot cross buns being enjoyed at any point leading up to, and even on Easter (and in some grocery stores, all year round). There are no longer hard and fast rules around enjoying these delicious buns.

This recipe uses my soft, buttery, and sweet homemade dinner roll recipe as a base. It’s such a versatile dough that can also be used for lemon rolls with a citrus cream cheese icing and braided sweet bread with an apricot filling.

Breaking open a soft hot cross bun while it’s still warm and allowing the steam to melt a pad of butter is a great way to start your day. You can enjoy it with a cup of tea in the afternoon, or have a basket set on the dinner table.

Appliance info:

Breadman Programmable Bread Maker (aff): If you’re in the market for one, using a bread maker to make bread is a fool proof method meant to make your life easier. You definitely don’t need it to make this recipe, though.

Stand-up mixer: This is an appliance that comes in handy for most baking recipes. It’s one you’ll want to invest in if you’re a frequent baker. It makes kneading a breeze!

Your hands: Ok, so it’s not an appliance, but it’s definitely a method that has stood the test of time! Kneading the dough with your hands (or a wooden spoon) works great on days you’ve missed arm day at the gym.

Ingredients:

  • Homemade dinner roll recipe
  • Raisins – Can use either dark or golden.
  • Candied orange peel – These can easily be homemade, but storebought works just as well.
  • Egg yolk & water – Used as the egg wash to give the buns a nice golden finish.
  • Heavy Cream – Used as the rich liquid base to the frosting.
  • Salted butter – Softened, for easy mixing.
  • Orange extract – Gives the frosting a beautiful orange flavor.
  • powdered sugar – Provides sweetness and texture to the icing.
hot cross buns ingredients laid out in separate bowls

How to Make Hot Cross Buns From Scratch:

This hot cross bun recipe is simple enough for beginners and this step-by-step recipe will ease any home baker into the world of bread making. You’ll need to set aside a few hours for the preparation of the dough and rise time but believe me, it’s worth the wait!

Once you’ve prepared your dough, you’ll add in your raisins and candied orange peels, form it into balls and let it rise again before brushing it with an egg wash.

Then from here, it’s just a matter of baking until golden brown and trying to avoid eating them all.

Once they’ve cooled, use the icing to make the cross. If you do this while the buns are too hot, the icing will just slide off and while they still might taste great, you’ll lose the signature cross!

hot cross buns on parchment paper and wooden cutting board

These hot cross buns are sweet and flavorful enough to eat all on their own but you can definitely slice them open and spread with a pad of butter, or your favorite jam.

Save any leftovers for bread pudding, French toast, or as a snack the next day!

FAQs

How do I make the cross on the top of the bun?

To make a neat cross, the easiest way is to transfer the icing to a piping bag and pipe the lines that way.

If you don’t have a piping bag, you can use a spoon to drizzle it one way and then the other. It may not be as neat, but it will still taste as great.

Do I need to soak my raisins first?

You don’t need to at all, but it can help! If you’re looking for soft raisins, you might want to think about it. It also helps keep them light so they don’t all sink to the bottom of the bun while they are baking.
Some even soak their raisins in a bit of rum!

Can I add spices to these hot cross buns?

Yes! Traditional spices include cinnamon, nutmeg, and/or all spice. 1/4-1/2 tsp of each into your dough will create a signature spice blend.

Where should my dough rise?

Depending on the temperature in your kitchen, you may find different areas are more optimal than others. Generally you want a warm, draft-free area, but if you find your house to be extra moist, and a little too warm, you can set your dough to rise by an open window. If you don’t have a specific bread proofing appliance, then a little trial and error might be in order. A turned off oven (or the drawer underneath it) may work, but the countertop might work just as well.

How to store them?

Store these buns at room temperature for a few days. Cover them to avoid them drying out.

Can I freeze homemade hot cross buns?

Yes, you can. These buns freeze really well. They can be kept frozen for up to 6 months and if you wrap them separately you can just take out and warm up only what you need.

What other add ins can I use?

There are lots of options for add-ins! Try adding nuts, like walnuts or pecans. Maybe try cranberries instead of raisins, or have both. Other candied fruits you could try are lemon, apricots, cherries, or currents.

hot cross buns on parchment paper and wooden cutting board

Hot Cross Buns

Melt in your mouth soft and sweet roll dough filled with raisins and candied orange peel with a sweet orange icing forming the signature cross over the top.
No ratings yet
Print Pin Rate
Course: Breakfast
Cuisine: American
Prep Time: 2 hours 15 minutes
Cook Time: 15 minutes
Cooling Time: 30 minutes
Servings: 20
Calories: 478kcal
Author: girlinspired

Ingredients

Sweet Roll Dough

Hot Cross Buns Add-Ins

  • 1/2 cup raisins dark or golden
  • 1/3 cup candied orange peel chopped
  • 1 egg yolk
  • 1 teaspoon water

Sweet Orange Icing

  • 1-2 tablespoons heavy cream
  • 1 tablespoon salted butter softened
  • 1/3 teaspoon orange extract
  • 3/4 cup powdered sugar

Instructions

Hot Cross Buns

  • Prepare sweet roll dough and allow to finish the first rise cycle.
    raisins and orange peel mounded on top of dough in glass bowl, oranges and raisins in periphery
  • Punch down the dough and mix in the raisins and candied orange peel.
    prepared hot cross bun dough with oranges and raisins in periphery
  • Divide the dough into 15-20 pieces (you can see the size of the rolls if divided into 20 pieces in the original homemade dinner rolls recipe). Form the dough into balls.
    ball of dough with divided pieces set to the side, raisins and oranges in frame
  • Place the rolls evenly in a greased 9"x13" glass baking dish.
    hot cross bun dough rolled into balls and placed in baking dish
  • Cover with a light dish towel and allow the rolls to rise until doubled, 1-1 1/2 hours.
    risen hot cross buns in baking dish before baking
  • Whisk together the egg yolk with 1 teaspoon of water. Use a pastry brush to brush the tops of the rolls with egg mixture.
    egg wash in bowl with pastry brush held over hot cross buns
  • Preheat oven to 375°F. Bake the rolls until they are deep brown on the tops and cooked through, 12-15 minutes.
    golden brown hot cross buns in baking dish

Sweet Orange Icing:

  • Beat together all of the icing ingredients (or stir together with a spoon).
  • Transfer the icing to a piping bag. Pipe crosses over the tops of the rolls.
    buns in baking dish with icing crosses over the top
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 478kcal | Carbohydrates: 62g | Protein: 5g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 77mg | Sodium: 387mg | Potassium: 103mg | Fiber: 1g | Sugar: 41g | Vitamin A: 805IU | Vitamin C: 10mg | Calcium: 46mg | Iron: 1mg

Chocolate Coconut Balls

by Leave a Comment

Otherwise known as coconut candy balls, bonbons or truffles, these Chocolate Coconut Balls are another of my favorite no-bake sweet treats, perfect for any occasion and easily varied to suit your preferences or to celebrate specific holidays!

stacked chocolate coconut balls with top ball split open

The coconut and condensed milk filling makes these treats sweet and moist in the centre with a decadent chocolate coating. They’re little chilled bites from candy heaven that melt effortlessly in your mouth – addictively moreish! 

coconut truffles stacked on glass cake plate

Table of Contents

These chocolate coconut balls are great as make-ahead treats since they need to be stored in the freezer, meaning that you can make large batches to store for up to 3 months at a time (if they don’t get eaten by then- LOL). 

More No-Bake Treats You’ll Love!

What Ingredients Will I Need?

  • 12 oz. sweetened, shredded coconut
  • 14 oz. can sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 1/2 cups each milk chocolate chips and white chocolate chips
  • 1 tablespoon shortening
ingredients set out in separate dishes: coconut, sweetened condensed milk, chocolate chips, vanilla, powdered sugar, shortening

How Do I Make this Recipe?

This is a pretty simple no-bake recipe. You will mix together coconut, powdered sugar, vanilla, and sweetened condensed milk to make the filling.

This filling can be super sticky so it will need a lot of time to chill between steps. Once the filling is chilled, we scoop it into balls and pop those in the freezer.

Melt the chocolate with some shortening to make a smooth coating that is easy to work with. Then you’ll dip the coconut filling balls into the chocolate coating and you’re done!

Since you’re not tempering the chocolate, it won’t form a super hard shell and these will be best if stored in the freezer. You can definitely use tempered chocolate – follow the instructions outlined in this Hot Chocolate Bombs post.

stacked chocolate coconut balls with top ball split open

How Should I Store These Truffles?

You can store these Chocolate Coconut Balls in an airtight container in your freezer for up to 3 months.

If you want to save some space in the freezer, store them in a Ziploc bag once they are completely frozen so that they don’t stick together. 

You could also store these balls in the refrigerator although I tend to find that they are best stored in the freezer since their chocolate coating and condensed milk interior can melt if not chilled adequately. And hence, do not store at room temperature.

What Variations Can I Make To This Recipe?

Here are a few fun ideas of how to modify these delicious coconut balls: 

  • Add some chopped roasted almonds into the coconut mixture for a nutty coconut ball or simply add a whole roasted almond to the centre of each ball and turn them into Almond Joys!
  • Instead of using a mixture of milk chocolate and white chocolate chips, you could use only white chocolate chips for the chocolate coating. White chocolate can easily be colored with food gel if you are planning to make these for a particular holiday such as Valentine’s day, St Patrick’s day or Halloween! 
  • Drizzle white or dark chocolate over the chocolate coconut balls to jazz them or add multicolored sprinkles while the chocolate coating is still wet. 
  • Add some peppermint extract to your coconut mixture when making these for Christmas and sprinkle some crushed candy cane pieces over each ball. 
  • Coat the coconut truffles with tempered chocolate.

Tips For Making Chocolate Coconut Balls

  • Using parchment paper during the chocolate coating process will help you to keep most of the mess at bay!
  • If you want to minimize holes made in your coconut balls while dipping them, try using a toothpick instead of a fork. I found the balls slipped off a toothpick more easily, so keep that in mind.
  • You need to work fairly quickly when dipping your coconut balls. In the event that your chocolate starts to harden while dipping your coconut balls, simply reheat the chocolate for 15 second intervals, stirring in between, until it’s at the right consistency for dipping. 
  • The cream filling does not fully harden even after freezing. If you work too slowly, you run the risk of your balls softening into a liquid mush at room temperature. 
  • Work with 2-3 frozen coconut balls at a time when dipping, leaving the rest in the freezer until you’re ready to move on the next 3, and so on. This will help to keep the balls as hard as possible during the chocolate coating process. 
stacked chocolate coconut balls with top ball split open

Chocolate Coconut Balls

These chocolate coconut balls with coconut and condensed milk filling makes these treats sweet and moist in the centre with a decadent chocolate coating.
No ratings yet
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 45 minutes
Chill Time: 1 hour 20 minutes
Servings: 25
Calories: 199kcal
Author: girlinspired

Ingredients

  • 12 oz. sweetened shredded coconut
  • 1 14 oz. can sweetened condensed milk
  • 1 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 ½ cups milk chocolate chips
  • 1 ½ cups white chocolate chips
  • 1 tablespoon shortening

Instructions

  • Add coconut, sweetened condensed milk, powdered sugar, and vanilla extract in a medium mixing bowl.
    coconut and sweetened condensed milk in glass bowl
  • Beat the mixture together with a hand mixer.
    creamed coconut mixture in mixing bowl with hand mixer and bowls of chocolate chips
  • Place the bowl in the freezer for 10 minutes to allow the mixture to firm up enough to make scooping easier.
  • Use a cookie scoop to scoop balls of the coconut mixture onto a baking sheet lined with parchment paper.
    cookie scoop with coconut filling held over sheet pan with balls of coconut mixture
  • Place the scoops into the freezer to harden for at least one hour (just place the whole sheet pan into the freezer.)
    coconut balls placed on sheet pan
  • After the balls have chilled, place the chocolate chips and a tablespoon of shortening in a microwave safe bowl.
    white and milk chocolate chips with shortening in glass mixing bowl
  • Heat in 30 second increments, stirring between each, until chips are mostly melted.
  • Discontinue heating and stir until the mixture is fully melted and smooth.
    melted chocolate in glass bowl
  • Working in small batches (1-2 balls at a time), use a fork to dip and roll each coconut ball in the melted chocolate.
    coconut ball held over bowl of melted chocolate
  • Lift from the chocolate, tap to remove excess chocolate, and place on a sheet of waxed or parchment paper.
    chocolate covered coconut ball lifted from melted chocolate
  • Continue dipping and setting a couple coconut balls at a time.
  • Place the dipped balls back into the freezer until ready to serve.
    chocolate truffles spaced on a sheet pan
Tried this recipe?Follow me on Pinterest @girlinspired!

Nutrition

Calories: 199kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 70mg | Potassium: 143mg | Fiber: 1g | Sugar: 25g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 71mg | Iron: 1mg

Sharing Policy

It is my hope that you will find inspiration on the Girl. Inspired. blog. All photos are copyright protected by Girl. Inspired. If you wish to share something that you have seen here, I am absolutely thrilled! Please use only one picture with a direct link back to the project you are referencing. Thank you so much for your understanding!

Privacy Policy

Search by Category