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Miss Allie's Kitchen

Whole & Healthy Home Cooking

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Totally Craveable Chicken Thigh Recipes

If we’re talking winner-winner chicken dinner – these Chicken thigh recipes are the jackpot!

If we’re talking chicken for dinner, in our house we prefer thighs over breast. Preferably, bone-in and skin-on. Below you’ll find a few of our favorite chicken thigh recipes that are the perfect addition to you mealtime rotation!

About 5 years ago, my husband Jared and I ate a LOT of chicken breast. Almost every single day for lunch we had baked chicken breast with veggies and sweet potato. Sure, it was healthy but it was honestly pretty darn boring!

We were on a pretty tight budget saving for a house so I started buying packs of chicken thighs because they were cheaper. And I came up with this roasted chicken thigh recipe. Our love for chicken thighs began right then and there. I published the recipe not long after and remains one of the most popular on my blog today!

Whether you’re a chicken thigh lover looking to spice up your routine OR you want to learn how to cook really juicy chicken thighs with crispy skin… you’ll find something here!

pan roasted chicken thighs in a pan

Pan-Roasted Chicken Thighs

Chicken thighs are seared in a pan before being roasted in the oven. Ultra crispy skin!

traeger grilled chicken thighs on a white rectangular plate

Traeger Grilled Chicken Thighs (Bone-In)

You can make the most juicy and tender chicken thighs on your wood pellet grill. This is an easy recipe that is perfect for bone-in thighs.

braised apple cider chicken thighs in a dutch oven with golden raisins, thyme, and onions

Braised Apple Cider Chicken Thighs

This cozy recipe is completed with an apple cider glaze/sauce with caramelized onions, golden raisins, and thyme. Seriously, it’s divine!

Italian baked chicken thighs in a skillet with basil

Italian Baked Chicken Thighs with Garlic and Lemon

This simple, throw together marinade makes this baked chicken thigh recipe perfect for a weekday meal.

a smoked chicken thigh on a plate on a white background. An orange half, red pepper flakes and a platter of chicken thighs are visible

Smoked Chicken Thighs

Smoked chicken thighs in only two hours?! Yes, that’s right and they are oh so delicious with a smoke kissed exterior and juicy center.

Hot Honey Grilled Chicken Thighs

These chicken thighs are sweet, sticky, and spicy. Perfect for a night of grilling out.

Instant Pot Chicken Thighs

Using the Instant Pot for this recipe means you can sear it, set it, and forget it! And the result is perfect, juicy thighs.

Roasted Chicken Thighs (Bone-In)

My easy how-to for anyone just trying out chicken thighs for the first time! A tried and true recipe for any occasion.

chicken and potato bake with lemons on an oval serving platter

Lemony Sheet Pan Chicken and Potatoes Bake

This is literally a complete meal in one and so easy to throw together for a delicious weekday meal.

Smoked Manhattan Cocktail | No Smoking Gun Needed

Learn how to make a delicious Smoked Manhattan Cocktail at home that any bartender would be proud of. You don’t even need a smoking gun!

a smoked manhattan cocktail on a grey counter

We’ve got a new obsession in our house – Smoked Manhattans! They totally kick your classic bourbon-based cocktail into the next gear. You seriously HAVE to give this a try.

I know, I know. You’re probably thinking…”Allie, why do I need to try this? Can’t I just make a regular drink? I’m not wasting my money on fancy smoking equipment!”.

I’ll stop you right there. You don’t need any fancy equipment and you have to try this because the flavor pairing of bourbon and a kiss of smoke is out of this world.

  • a manhattan glass over a smoking pellet
  • a manhattan glass over a smoking pellet

What’s the deal with smoked cocktails?

I remember the first time I experienced a smoked cocktail. I was in Italy with my family and my dad, brother and I decided to check out this speakeasy in Rome. To even locate the little bar was a really fun and interesting process. It was sort of like a scavenger hunt for the location and password to be admitted. Neat, right?

When we finally gained entrance, we ordered some drinks. I ordered a 1920s style gin punch that was OUT of this world. And my dad and brother ordered bourbon based drinks. I honestly have no ideas exactly what they were, but they were served under a cloche with a burning tobacco snifter. Honestly, the drink was more of an experince and we were all BLOWN away.

SO, it’s 5 years later and I still think about those drinks. I’ve been seeing smoked cocktails pop up over the interwebs and I had to give it a try for myself. The flavor and the art of crafting a next-level cocktail are just beyond fun.

  • pouring whiskey into a a glass jar
  • stirring whiskey for a manhattan

Why smoke a Manhattan?

There’s a reason why you often see things labeled “whiskey smoked”. The flavor pairing of smoke and a whiskey or bourbon based drink is sublime. It’s something about the notes from the wood bourbon barrel married to that sultry olfactory experience that makes your nose and tastebuds sing.

lifting up a manhattan glass over a smoking pellet

How do you make a Smoked Manhattan without a smoking gun?

This is actually so easy. But, as always when playing with fire (especially indoors), please use caution!

Anyway, all you need to do is grab a smoking chip OR you can even use a few pellets from a wood pellet grill. You do want to use a kitchen torch or something with a strong flame igniter, a regular lighter won’t really do the job as well. You’ll also want to grab the cocktail glass you plan to serve the drink in.

Light your fire starter (the chip or pellets) and place it on an old plate or slate cutting board. You can add some aromatics like citrus peel or herbs (I like orange and thyme). Then, immediately cover the fire with your cocktail glass by turning it upside down over the fire. Let the glass sit and trap the smoke while you make the drink.

Make your Manhattan as per usual and don’t touch the glass (always stir, don’t shake). When you’re ready to pour your drink, quickly turn the glass over and immediately pour in the cocktail. I like to add the smoked citrus and herbs to the drink along with the cherry.

Cheers! I know you’re going to LOVE this one!

a smoked manhattan cocktail on a grey counter

Want more bourbon cocktails? Check out my Black Raspberry Old Fashioned Cocktail recipe!

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a smoked manhattan cocktail on a grey counter

Smoked Manhattan Cocktail

  • Author: Miss AK
Print Recipe

Description

Learn how to make a delicious Smoked Manhattan Cocktail at home that any bartender would be proud of. You don’t even need a smoking gun!

Ingredients

Scale

3oz bourbon⁠
1 oz sweet vermouth ⁠
3-4 dashes of aromatic bitters ⁠
1-2 maraschino cherries ⁠
A few smoking chips or even a couple of pellets from your @traegergrills , citrus peels, and/or fresh herbs ⁠

Instructions

To start, light your smoking chip or pellets with a kitchen torch (CAREFULLY!). Place the citrus peel and/ or herbs on the burning chip/pellets. Blow the flame out and immediately cover the smoking pile with your cocktail glass. Do this on an old plate or slate cutting board. ⁠
⁠
While the glass smokes, make the cocktail. Add the bourbon, vermouth and bitters to a cocktail shaker or glass and stir vigorously to combine. ⁠
⁠
When you’re ready to pour your drink, quickly turn your glass over and pour in the drink while it still has some smoke in it. Then add the smoked citrus, herbs and the cherry

BBQ Venison Sandwich | Slow Cooker Pulled Venison Barbecue

BBQ Venison Sandwich being picked up off of a plate to eat.

These BBQ Venison Sandwiches are so easy to make. You need a venison roast, some barbecue sauce, a few pantry ingredients and your slow cooker!

There’s nothing this SEC girl’s heart loves more than a good barbecue sandwich. And when it comes to a gold standard to make at home, this BBQ Venison Sandwich will leave no one disappointed.

There’s nothing like BBQ on game day. I would know. Seriously.

BBQ Venison Sandwich with pickles and sauce on a light blue plate.

Sure, I may live in central Pennsylvania where currency at parties is pirogies & buffalo chicken dip but my heart and tastebuds lie much deeper south. I’m a proud Auburn University alumna, and you can bet your britches I’ve eaten my fair share of BBQ in my life.

When it comes to barbecue, it’s all about the meat in my book. It MUST be tender, it MUST be juicy and it MUST be falling apart. Of course, good sauce is key, but really, it’s how you do your meat.

A seared venison roast in a cast iron pan.

How do you make good BBQ with venison?

The tricky part when working with venison is the lack of fat. Pork shoulder and beef brisket (typically used in barbecue) have a good amount of fat in their meat. A lot of venison roasts (what I use when making venison BBQ sandwich) don’t have a lot of fat.

So, we can do a few things.

all of the ingredients for BBQ venison in a slow cooker

#1 – choose a roast with a good amount of sinew or connective tissue. A neck roast is expecially nice. It may not be fat, but the tissue will eventually break down if you cook the meat low and long enough and make for a nice, rich tender result.

#2 – use the slow cooker on low for a low and slow game. If your meat isn’t falling apart, it needs more time. And serioudly, start this in the morning or the day before and let it go on low. Resist the urge to turn it to high.

#3 – a nice sear on the meat prior to braising it in the slow cooker ensures great flavor!

Follow the recipe below for a seriously crave-worthy and easy to make Venison BBQ Sandwich!

Pulled venison barbecue on a bun

While you’re at it, try my Venison Burgers!

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BBQ Venison Sandwich | Slow Cooker Venison Barbecue

  • Author: Miss AK
  • Total Time: 8 hour & 20 minutes
  • Yield: 6–8 servings 1x
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Description

These BBQ Venison Sandwiches are so easy to make. You need a venison roast, some barbecue sauce, a few pantry ingredients, and your slow cooker!

Ingredients

Scale
  • 1 (2-4lb) venison roast
  • 1 Tbsp. olive oil 
  • 1 yellow onion, sliced 
  • 4 garlic cloves, minced 
  • 1 cup of your favorite barbecue sauce 
  • 1/2 cup beer or beef/venison stock 
  • 1 Tbsp. apple cider vinegar
  • 1 tsp. Dijon mustard 
  • 1/2 tsp. salt
  • 1/2 tsp. pepper
  • buns of choice, for serving 
  • pickles, for serving

Instructions

  1. Start by letting the roast come to room temperature for 30 minutes before you sear it (if you can). This helps create a nice crust on the sear you’ll perform by ensuring the meat heats evenly. Then, pat it dry with a paper towel. 
  2. Next, heat a skillet over medium-high heat with olive oil. Once hot, sear the roast on all sides until a nice, brown crust has formed. Take your time – this could take 15-20 minutes. 
  3. Then, place your seared roast into the bottom of a slow cooker. Cover it with the onions, garlic, barbecue sauce, beer or stock, vinegar, mustard, salt and pepper. 
  4. Cook for 8 hours on low or until the meat is literally falling apart. If it is too tough to pull apart, it needs more time. Shred the meat with forks.
  5. To serve, pull some out, place it on a bun, add more barbecue sauce, and top with pickles. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 8 hours
  • Category: Main Dish
  • Method: Slow Cooker
  • Cuisine: American

Keywords: venison, BBQ, barbecue, slow cooker, crock pot

The Best Ways to Cook Venison | What To Do With Common Cuts

venison bourguignon on a plate with smashed potatoes. Wine in the background.

Venison is often improperly cooked and misunderstood, but it can be delicious. Learn the best ways to cook venison to use up your harvest!

Venison or deer meat (or elk, moose, antelope) gets a bad wrap. People often tell me they don’t like the “gamey” taste or how dry and tough the cuts are.

I get it. I really do. In fact, I call myself an accidental hunter’s wife because I certainly didn’t grow up eating venison, and when I first started cooking with it…the results weren’t pretty. But, over time, I learned a few tips and tricks and mastered the art of cooking familiar (but elevated) recipes with venison.

In fact, I sort of wrote the book on it. Grab a copy of my book, Venison Every Day, for more ideas, recipes and resources from yours truly!

Anyway, back to the meat. The #1 mistake I think a lot of people make is cooking venison like beef. Venison is really just a totally different animal…literally. Because the flavor, fat content, overall structure of the animal AND diet is different, if you cook venison like you would beef and expect it to taste the same, you’re going to be disappointed.

Let’s go through, cut by cut, below and talk about the ways to cook with these popular cuts of venison.

enchilada filling with venison in a skillet

Ground Meat

Ground meat is very versatile. You *can* use venison or deer meat in place of beef, lamb or bison in a lot of recipes, you just may need to add an acidic component like lemon or red wine vinegar.

I also have a special trick for adding a little bit of fat to ensure juiciness in a burger. And that’s adding grated butter. Just a little bit of high-quality butter goes a LONG way.

For ground meat recipes, head to THIS POST!

smoked venison meatballs in a white bowl with lime slices

Backstrap/Loin

The backstrap or loin is typically cut into chops or left whole.

If you have a lot of chops, you can cook them like a steak, but be sure NOT to overcook. Or, you can break them down into cubes and make these yummy gyros.

If you have it whole, you can roast it like a tenderloin (I have a GREAT recipe in my book), grill it or even smoke it. I like to use my all-purpose marinade.

Roasts

Braising is best for roasts. That means, searing and then cooking low and slow in a little bit of liquid until the meat gets VERY tender. This is good for necks, shoulders, and rumps.

Try out my Instant Pot Roast or grab a copy of my cookbook for my classic red wine & garlic roast.

Stew Meat

I love having lots of stew meat on hand. You can break down roasts or even steaks with a bit of fat if you don’t have any. Braising is also great for stew meat because the little pieces of connective tissue melt down and help the bites get SUPER tender.

Try these out:

Steaks

The only thing I ask is that you don’t overcook venison steak. Please. It’s going to get rubbery and tough on you if you cook it over medium-rare, scouts honor. Try out my all-purpose marinade and give this post on steak a glance.

Tenderloin

The key here is again, don’t cook this over medium rare (130F). This is the most tender cut of meat and it is absolutely a delight if you don’t cook it to death.

I like to roast my tenderloin (again check out my book for a GREAT recipe) or smoke it. It is DIVINE! The all-purpose marinade works great if you even need a marinade.

venison short ribs on a light blue plate with polenta. Knife, fork and a blue stripe linen

Ribs

You might be shocked that I’ve included ribs but I beg you to try leaving them whole and making these short ribs. You want to use a classic braising technique: searing and then cooking low and slow in a little bit of liquid until the meat gets VERY tender and falls off the bone.

Shanks

Again, braising is your friend. Check out my recipe for whole roasted shanks. They fall off the bone and there’s no need to break them down further.

Venison Vegetable Soup

Venison goes into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender for the best Venison Vegetable Soup.

I absolutely adore soup year-round. My mom always made a big batch of beef vegetable soup on cold, snow days and I just knew I had to make a venison version. So, I give you…THE venison vegetable soup!

But seriously, there’s just something about soup that speaks to my soul. It’s one of my favorite things to make because you can just kind of start dumping ingredients into a pot and voila! A really cozy & crave-able meal.

In fact, I love soup so much, I have a FREE 6 recipe wild game soup guide! Click here to snag your copy!

But back to the venison vegetable soup. It REALLY takes me back to being a little girl. My brother and I would burst inside after a long day of playing in the snow and pile all of our cold-weather gear by the door.

We’d rush over to the fireplace and our mom would bring us hot chocolate and some type of quick bread for a snack. For dinner…the beef vegetable soup. It was so hearty but SO healthy. Even my brother who didn’t love vegetables would scarf down multiple servings.

How do you make vegetable soup with venison?

Making a version of that soup with deer meat couldn’t be easier. All you need to do is saute the vegetables and meat. I then like to add herbs and seasoning before adding broth/stock, it helps the flavor.

I take a shortcut by letting the soup cook and then I add in frozen, pre-chopped vegetables (I like a blend of green beans, carrots, corn and peas) right before I serve the soup! That way, the frozen veggies don’t get soggy.

Honestly, you can use this recipe as a template and use vegetables that you have laying around in the fridge, too. I call that “clean out the fridge soup”.

Side note – my little girl also LOVES this soup recipe. She’s 6 months old and I blend it right up for her to woof down!

What makes it taste good with deer meat?

The trick is to make sure you use the red wine vinegar. And, I like to round out the flavors at the end by adding a bit of fresh lemon juice. A little bit of acid helps to accentuate that richer flavor of venison. That’s why using this recipe, not a recipe that’s developed for beef, is best.

onion, carrot and celery in a pot

What’s the difference between venison soup and venison stew?

I have a WONDERFUL, well-loved venison stew recipe on the blog. The difference between this recipe and that comes down to a few things:

  • My stew has a richer, slightly thicker, more robust broth. There’s tomato paste and Worcestershire at play.
  • The stew also has chunkier vegetables. I like a smaller dice on these veggies for this soup!
  • This vegetable soup has more veggies than the stew, too (go figure, haha)!

However you want to look at it, this soup is the perfect healthy & hearty meal your entire family will LOVE!

Get my FREE 6 recipe Wild About Soup Season download for MORE soup & stew recipes!

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Venison Vegetable Soup

  • Author: Miss AK
  • Total Time: 9 minute
  • Yield: 8 servings 1x
Print Recipe

Description

Venison and load of veggies go into a pot with tomatoes, potatoes, green beans, corn, and carrots. Everything simmers until tender.

Ingredients

Scale
  • 1 Tbsp. olive oil
  • 1 yellow onion, diced
  • 3–4 celery stalks, diced 
  • 2 carrots, diced (optional, see note)*
  • 1 lb. venison stew meat*
  • 4 garlic cloves, minced 
  • 1 Tbsp. herbs de Provence
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 lb. red or yellow potatoes, cubed (about 4 medium potatoes)
  • 1 (15 oz) can diced tomatoes, drained 
  • 1 Tbsp. red wine vinegar
  • 4 cups beef (or venison) stock
  • 1 (10oz) package frozen mixed vegetables – corn, carrots, green beans & peas are what I use*
  • lemon, optional

Instructions

  1. Start by heating the olive oil over medium heat in a large pot. Add the onions, celery and carrots and saute for about 5 minutes. 
  2. Then, add the venison and let it brown, cooking for an additional 5-7 minutes, or until the venison has color. 
  3. Next, add the garlic, herbs de Provence, salt, and pepper. Saute for 2 more minutes before adding the potatoes and tomatoes. Stir everything together, deglaze the pan with the red wine vinegar, and then pour in the stock. 
  4. Bring the soup to a boil, reduce the heat to low, and cover. Let it cook for 1-2 hours over low heat. 
  5. When you’re ready to serve, pour in the frozen vegetables, remove from the heat, and enjoy! Finish with a squeeze of lemon if desired!

Notes

  • If you don’t love carrots, feel free to omit the fresh ones if your frozen veggie blend has them. I happen to like having lots. 
  • You can use deer meat, elk, bear, bison, moose, antelope, and even beef in this recipe. 
  • If you’d like, you can use fresh green beans, corn, and peas, too. Just add about a cup and a half to two cups of veggies total. Just add when you add the potatoes and tomatoes if using fresh. 
  • Prep Time: 10 minutes
  • Cook Time: 1 hour and 15 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American

Keywords: venison, soup, veggie soup

13 Ground Venison Recipes | What to Make with Your Deer Meat

Here’s what to make if you have an abundance of deer meat (or elk, antelope, moose) in your freezer. You’ll love these venison recipes!

Ah, ground venison recipes. If there’s one thing every hunter has after a harvest its ground venison, or “deer hamburger” as my husband would say. I’m curious, do you call ground meat “ground (whatever meat it is)” or “hamburger”? Anyway.

So, you have a bunch of ground deer meat (or elk, antelope, moose) on hand. And I’m here to give you some inspiration for what to do with it! The same old recipes your grandmother made can feel tired and dowdy and I know I even need to check this list to refresh my meal rotation. This a list of my tried and true (and healthy) ground venison recipe resources!

But what about the gamey taste?

The thing I want you to know is that if you follow any of these recipes, you won’t have any of that “gamey” flavor some people complain about. Yes, venison tastes differently than beef. And especially if the meat your eating is from a large, trophy buck in rut, the meat will have a stronger flavor if you’re used to commerically purchased meats. But, if you prepare venison correctly it is delicous.

The thing to do with venison is to prepare it properly. That means proper seasoning, adding some sort of acidic component AND if you’re making a burger, don’t cook it so that resembles a hockey puck. Stick to the recipes and you’ll learn a few tips and tricks that will have you clearing out that freezer in NO time!

Want more recipe ideas, tips and tricks? Go grab a copy of my cookbook Venison Every Day! There are SO many recipes that use ground venison, like sausage gravy, Asian chop salad, and pasta fagioli.

venison bolognese on a blue plate

Venison Bolognese

This is a classic, easy to pull together meat sauce that’s perfect for pasta night. Make a double batch and freeze half!

venison enchiladas in a white baking dish

Venison Enchiladas

My FAVORITE for Mexican night! Make some guac and get out your favorite toppings. Another one that freezes well, see post for directions.

Perfect Venison Burgers

Exactly as the post reads. Perfect, juicy burgers! I’ve got a method and a secret ingredient!

venison stuffed peppers in a white baking dish

Venison Stuffed Peppers

Classic, Italian style stuffed peppers. Comfort food to the MAX.

meatballs with sesame seeds and a glaze

Smoked Venison Meatballs

Smokey, juicy meatballs covered in a sweet and spicy sauce. Great as an appetizer or main!

venison stroganoff on a plate with a black charger and a silver fork and parsley

Healthier Venison Stroganoff

A lightened up version of a classic, hearty meal. A fan favorite right here!

shepherd's pie soup in a terra-cotta bowl on a blue plate with a striped napkin

Shepherd’s Pie Soup

All of the makings of Shepherd’s Pie…in soup form!

sliced smokey venison meatloaf on a wood platter with a knife

Smokey Venison Meatloaf

Classic meatloaf made with venison and kissed with smoke.

beer being poured into a pot of chili

Beer Chili

Beer makes the perfect partner for venison in this balanced and flavorful chili. Take it up a notch!

cutting into a stuffed pepper with a fork and knie

Taco Style Stuffed Peppers

A twist on traditional stuffed peppers. Taco flavors!

healthy elk taco salad on a white background

Elk Taco Salad (can be made with deer)

Throw all of your favorite taco toppings onto lettuce for a healthy but NOT boring meal with wild game!

Venison Taco Dip

No one will even know this one is deer meat!

Venison Meatballs

My tried and true meatball recipe. I always like to have a batch in the freezer!

Milk & Cookies Cheesecake | Chocolate Chip Cookie Crust Cheesecake

Classic cheesecake gets an upgrade with a perfectly baked chocolate chip cookie crust. It’s milk & cookies…but better.

chocolate chip cookie crust cheesecake slice on a white plate

This chocolate chip cookie cheesecake recipe is sponsored by Philadelphia Cream Cheese. As always, all opinions remain my own and I am proud to partner with brands I love. Thanks for supporting MAK!

Does it get better than cookies and milk? Well, yeah, actually it does and I’m about to show you how in this post. But really, back to my main point. Few things can beat a glass of cold milk and a gooey, chocolate chip cookie.

Which is why I had to figure out how to make something better than cookies and milk. Because WHY NOT.

chocolate chip cookie crust cheesecake

If there’s something all of you readers out there love, it’s cheesecake. Chocolate cheesecake, lemon cheesecake, pumpkin cheesecake…you name it, you guys are INTO it. And, I know we all agree that Philadelphia Cream Cheese is the KING of cream cheese. So, I thought, why not take two favorites and combine them!

At first, when I thought of a chocolate chip cookie cheesecake I thought of baked chocolate chip cookies ground up with butter to make a play on a graham cracker crust. But honeystly, that just seemed to basic to me when I really got to thinking about it.

  • chocolate chip cookie dough
  • cookie dough in a springform pan
  • cookie dough in a springform pan

The recipe needed ooey-gooey, fresh-baked chocolate chip cookie goodness to live up to a name like chocolate chip cookie cheesecake, you know? So that’s when I decided. We were going to make a classic cheesecake made with nothing but the best Philadelphia Cream Cheese and pour the unbaked cheesecake batter over cookie dough and bake it all together.

  • cheesecake batter over a cookie dough

The best part is that this works PERFECTLY. The cheesecake and chocolate chip cookie bake together in a 325F oven for about 45-55 minutes and each separate layer is perfectly done!

The cheesecake is creamy and moist and the cookie gets nicely browned on the edges, but still slightly gooey on the inside. It really does create a nice crust for the cheesecake, and I was so pleasantly surprised with how easy this was to do!

chocolate chip cookie crust cheesecake slice on a white plate

So, how do you assemble the chocolate chip cookie cheesecake?

I’m telling you…beyond simple. All you need to do is whip up some cookie dough. THEN, press the unbaked dough into the bottom of a springform pan. Then, whip together your cheesecake batter.

Pour the cheesecake batter directly over the cookie dough, et voila! Check out the recipe card below for my water bath hack so your cheesecake doesn’t crack. Happy baking!

chocolate chip cookie crust cheesecake slice on a white plate

When you make this, come tag me on Instagram!

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chocolate chip cookie crust cheesecake slice on a white plate

Milk & Cookies Cheesecake | Chocolate Chip Cookie Crust Cheesecake

  • Author: Miss AK
  • Total Time: 65 minutes + 4 hours cooling time
  • Yield: 16 slices
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Description

Classic cheesecake gets an upgrade with a perfectly baked chocolate chip cookie crust. It’s milk & cookies…but better.

Ingredients

For the crust:

  • 6 Tbsp. softened butter

  • 1/2 cup granulated sugar

  • 1/3 cup brown sugar

  • 1 egg, at room temperature

  • 1 tsp. vanilla

  • 1 cup flour

  • 1/2 tsp. baking soda

  • 1 pinch sea salt

  • 1 cup chocolate chips, morsels or chunks

For the cheesecake:

 

  • 4 pkg. (8oz. each) Philadelphia Cream Cheese

  • 1 cup granulated sugar

  • 4 eggs, at room temperature

  • 1/4 cup sour cream, at room temperature

  • 1/4 cup heavy whipping cream, at room temperature

  • 2 tsp. vanilla extract

Instructions

 

  1. Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.

  2. Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”, ensuring that your crust won’t crack.

  3. To make the cookie crust, start by creaming together the sugar and butter until light and fluffy. Then incorporate the egg and vanilla until fully combined. 

  4. Next, add the flour, baking soda, and salt and mix until just combined. Then, fold in the chocolate chips. 

  5. Scoop all of the cookie dough out of the bowl and press it into the bottom of a greased 9-inch springform pan. Make sure to press the dough up the sides of the pan a bit to make a crust. Set the pan aside.

  6. To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute. Then, add the sour cream, heavy cream, and vanilla. Combine.

  7. Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition.  Combine everything well until you have a very smooth cheesecake batter.

  8. Pour the cheesecake batter over the cookie crust into the springform pan.

  9. Slide the cheesecake into the oven on the middle rack. Bake for 45-50 minutes or until the sides look set but the center still jiggles slightly when nudged.  

  10. Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven.

  11. After the hour has passed, allow the cheesecake to cool completely before placing in the fridge to cool for at least 2 hours.

  12. Slice with a hot, clean knife and serve!

  • Prep Time: 20 minutes
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: cheesecake, cookie, cookie cake

Peanut Butter Cookies with Chocolate and Sea Salt

Classic peanut butter cookies get dipped in melted chocolate and are sprinkled with flakey sea salt. The flavor balance is out of this world!

This recipe for peanut butter cookies is sponsored by ALDI. As always, all thoughts and opinions remain my own and I’m proud to partner with brands I love. Thank you for supporting the growth of Miss AK!

The way to my husband’s heart is through peanut butter. And chocolate. He’ll pretend that he’s not a big sweets guy, and then I’ll find him in the kitchen rustling around…and he starts hinting about how good a warm cookie would be.

Usually, I keep frozen chocolate chip cookie dough in the freezer so I can make a couple for him without having to heat up the oven (THIS is the best recipe, hands down). But the problem with chocolate chip cookies is that they don’t have peanut butter. And since Jared IS Santa Claus this year in our house, I figured I’d create the perfect recipe just for him.

Admittedly, complicated recipes are not on my agenda this year. With a new baby in the house, we’re really trying to enjoy the holidays and DO less. So, when I put in my ALDI order I just add some extra peanut butter, chocolate chips and made sure I have all of my baking essentials. Easy peasy because I order online and affordable, as always. ALDI seriously makes it so easy to have everything I need for the holidays right on my doorstep.

And the cookies that result are FABULOUS and very much “Santa” approved.

A recipe for the best peanut butter cookies

The secret to melt-in-your-mouth peanut butter cookies is to have enough of a fat (peanut butter and butter, of course) ratio to flour. Just one egg to bind the recipe but not make them too puffy or cakey.

Like I said, I get all of my baking ingredients from ALDI. For this recipe, I stocked up on their Baker’s Corner flour, sugar and brown sugar, Peanut Delight Creamy Peanut Butter (it’s better to use the classic stuff, not the natural), Baker’s Corner Chocolate Morsels, and my favorite Simply Nature Organic Cage Free Brown Eggs and Organic Salted Butter. I love how I can get everything I need all at one store.

The other key is to not over-bake these babies. Wait until the cookies are just dry around the edges, pull them from the oven, and let them cool on a rack.

While the cookies cool, melt some chocolate. Then, gingerly dip half of your cookie into said melted chocolate. Then sprinkle on some flakey sea salt.

The result is like an inside out, well-balanced peanut butter cup in cookie form. What more could a peanut butter & chocolate lover want?

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Peanut Butter Cookies with Chocolate and Sea Salt

  • Author: Miss AK
  • Total Time: 25 minutes
  • Yield: about 30 cookies 1x
Print Recipe

Description

Classic peanut butter cookies get dipped in melted chocolate and are sprinkled with flakey sea salt. The flavor balance is out of this world!

Ingredients

Scale
  • 3/4 cup Baker’s Corner Light Brown Sugar
  • 1/2 cup + 2 Tbsp. Baker’s Corner Granulated Sugar, divided
  • 3/4 cup Peanut Delight Creamy Peanut Butter (use good, ole creamy peanut butter, not natural or crunchy)
  • 1/2 cup Simply Nature Organic Salted Butter, at room temperature
  • 1 Simply Nature Organic Cage Free Brown Eggs, at room temperature
  • 1 tsp. Stonemill Pure Vanilla Extract
  • 1 and 1/2 cups Baker’s Corner All-Purpose Flour
  • 1 tsp. Baker’s Corner Baking Soda
  • 1/2 tsp. Baker’s Corner Baking Powder
  • 1/2 tsp. sea salt 
  • 1 and 1/2 cups Baker’s Corner Semi-Sweet Chocolate Morsels 
  • 1 Tbsp. Simply Nature Organic Coconut Oil
  • about 1–2 Tbsp. flakey sea salt, according to taste

Instructions

  1. Preheat the oven to 350F. 
  2. Start by adding the brown sugar, 1/2 cup of the granulated sugar, peanut butter, and butter to a large bowl or the bowl of a standing mixture. 
  3. Beat until light and fluffy with a whisk, handheld mixer, or the paddle attachment of a standing mixer until light and fluffy, about 1 minute. 
  4. Then, add the egg and vanilla. Incorporate well by beating the mixture again and scrape down the sides of the bowl. 
  5. Whisk together the flour, baking soda, baking powder, and sea salt in a separate bowl and add the dry mixture to the wet. 
  6. Mix until everything is just combined. 
  7. Scoop medium-sized balls of the cookie dough (about 2 Tbsp. per cookie) and lay them on a cookie sheet. 
  8. Add the remaining sugar to a small bowl and dip a fork in the sugar. Make a crosshatching design on the cookies with the fork, pressing down lightly. 
  9. Bake the cookies for 9-11 minutes, or until they’re just golden brown on the edges.
  10. Melt the chocolate and coconut oil together either in a double boiler or in the microwave. 
  11. Once the cookies are completely cool (you want them to be cool so they don’t break), dip them in the chocolate, lay them on a sheet pan lined with a Silpat, wax, or parchment paper, and sprinkle with sea salt. 
  12. Let them harden in the fridge before serving & enjoy with a tall glass of milk. 

Notes

  • If you’re wanting a small batch of cookies, follow the directions until step 8. Then, freeze the unbaked cookies you want to save for later on a Silpat, wax, or parchment paper and then store them in a zip-top container. When you’re ready to bake them, simply add 2-3 minutes to your bake time and follow the rest of the directions! Cookies will last for about 3 months in a well-sealed bag. 
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: cookies, chocolate, peanut butter

Pumpkin Cheesecake Bars

This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. Small batch friendly!

This delicious pumpkin cheesecake bars recipe is sponsored by Philadelphia Cream Cheese. As always, all opinions remain my own and I am proud to partner with brands I love. Thank you for supporting the growth of MAK!

Some things just go better together (have you heard that cute new song by Luke Combs?). Peanut butter & jelly. Chips and guac. Cold beer & football. Pumpkin and cheesecake.

Yes, you heard me correctly…pumpkin AND cheesecake. Let me explain.

So, cheesecake is basically one of the most beloved desserts literally ever. What’s not to love? Especially when you use the king of cream cheese, Philadelphia Cream Cheese. Creamy, not too sweet, super decadent clouds of whipped cream cheese baked with a buttery graham cracker crust. Hi, where do I sign up? It’s delicious all year round, no matter how you make it.

But as we move into harvest and holiday time, there’s another shining dessert star. Pumpkin pie! If you’re anything like me, every year your look forward to sinking your fork into a thick slice of pumpkin heaven.

The dilemma for me comes on holidays like Thanksgiving. I want it all! I want cheesecake, I want pumpkin pie AND I want to sample maybe a brownie or piece of fruit pie, depending on my mood.

I have definitely won the award for most eaten on Thanksgiving from time to time BUT all of those things are even a lot for me. So, what’s a girl to do?!

The perfect solution is pumpkin cheesecake made into bars. Not only do you get the best of each cheesecake and pumpkin pie, but when you serve cheesecake in bars you can serve smaller portions which is perfect for any size gathering, even if it’s just you and your s/o.

How do you make cheesecake…pumpkin?!

The best thing about cheesecake and pumpkin pie is that they have similar ingredients and textures, so combining the two is very easy.

I start by making the cheesecake portion by whipping Philadelphia Cream Cheese with sugar. Then I add the pumpkin, pumpkin pie spice, heavy cream, sour cream, vanilla, and eggs!

Keeping Pumpkin Cheesecake From Cracking

The first trick I have for crack-free cheesecake is using good quality cream cheese. Philadelphia Cream Cheese is my favorite for baking and I always have about 4 packages of it on hand in my fridge. You want to make sure said cream cheese is softened so there aren’t any lumps in the batter.

The second is using a water bath. I actually just place a baking dish on the rack under where the cheesecake is in the oven and fill it with boiling water. It makes a steam room in the oven and you don’t have to mess with an actual water bath.

Thirdly, don’t open the oven while you’re baking. When the cheesecake is done, prop the oven open, turn it off and cool the cheesecake in there for an hour before taking it out and cooling on the counter fist and then in the fridge.

Cutting Cheesecake Bars Easily

Cutting beautiful slices of cheesecake bars is easy! Just wipe down your sharp chef’s knife (carefully) between each slice with warm water. A clean knife makes a clean cut!

I know you’ll love this recipe! For more harvest and holiday cheesecake content, check out my Pecan Pie Cheesecake!

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pumpkin cheesecake bars on a platter with whipped cream

Pumpkin Cheesecake Bars

  • Author: Miss AK
  • Total Time: 1 hour + 4 hours cooling time
  • Yield: about 12 1x
Print Recipe

Description

This easy pumpkin cheesecake recipe calls for a buttery graham cracker crust and is made into bar form for easy eating and serving. Small batch friendly!

Ingredients

Scale

For the crust:

  • 9 graham cracker sheets (1 sleeve)
  • 3 Tbsp. brown sugar
  • 5 Tbsp. melted butter

For the pumpkin cheesecake: 

  • 2 pkg. (8oz. each) Philadelphia Cream Cheese, softened 
  • 2/3 cup sugar
  • 1 cup pumpkin puree
  • 2 Tbsp. heavy cream, at room temperature
  • 2 Tbsp. sour cream, at room temperature
  • 1 Tbsp. pumpkin pie spice
  • 1 tsp. vanilla extract
  • 3 eggs, at room temperature
  • whipped cream, for serving (optional)

Instructions

  1. Before beginning, set all ingredients out on the counter to come to room temperature. This is very important because it ensures a creamy cheesecake.

  2. Preheat the oven to 325ºF and put a large pot of water on to boil. When it reaches a boiling point, pour it into a casserole dish or oven-safe pot placed on the bottom rack in the oven. This acts as a makeshift water bath and turns the oven into a “steam room”, ensuring that your crust won’t crack.

  3. To make the crust, first, crush the graham crackers into crumbs. Mix together the graham cracker crumbs, butter, and brown sugar. 

  4. Grease an 8×8-inch baking dish, and line it with parchment paper so you can easily pull the bars out of the dish when you want to slice and serve.

  5. Press the graham cracker mixture into the bottom of the dish and set aside.

  6. To make the cheesecake filling, add the cream cheese to a bowl and beat with a standing or hand-held mixer for 30 seconds, or until smooth. Add the sugar and cream together for about 1 minute. 

  7. Add the pumpkin puree, heavy cream, sour cream, pumpkin pie spice, and vanilla and beat until everything is mixed well.

  8. Crack the eggs into a separate bowl. Add the eggs one at a time to the cream cheese, scraping the sides of the bowl after each addition. Mix until the eggs are totally incorporated. 

  9. Pour the pumpkin cheesecake mixture into the dish. Place the dish on the middle rack of the oven. Do not open the oven.

  10. Bake for 45 minutes to 55 minutes or until the sides look set but the center still jiggles slightly when nudged.

  11. Turn the oven off and prop it open a little bit. Allow the cheesecake to cool for an hour in the oven. 

  12. After the hour has passed, allow the cheesecake to cool completely for 2-3 hours before placing in the fridge to cool for at least 2 hours.

  13. When you’re ready to serve, pull up on the parchment to remove the sheet of pumpkin cheesecake. Slice into squares, cleaning the knife between each slice to get a clean cut. Enjoy!

  • Prep Time: 15 minutes + 4 hours cooling time
  • Cook Time: 45 minutes
  • Category: Dessert
  • Method: Oven
  • Cuisine: American

Keywords: pumpkin, cheesecake, cheesecake bars

Sourdough Stuffing with Cranberries and Apples

This classic stuffing recipe uses sourdough bread and is full of flavor from cranberries and apples. You need it on your Thanksgiving or Holiday table!

This delicious sourdough stuffing recipe is sponsored by ALDI USA. As always, all opinions remain my own and I’m proud to partner with brands I love. Thank you for supporting MAK!

There’s no doubt about it. On any Thanksgiving or holiday table, you’re bound to find stuffing, mashed potatoes, turkey, casseroles, cranberry sauce – the works.

I have a little confession, though. I could probably live without all of it. Except stuffing. And maybe some turkey and cranberry sauce. Please don’t hate me because I said I can live without mashed potatoes. BUT THE STUFFING! I can’t give that up.

This sourdough stuffing recipe takes things up a notch with artisanal bread, cranberries, and apples. It’s simply the best.

Let’s talk about the first time I made a Thanksgiving meal for my family

About 4 years ago, Jared and I decided to have my family over to our old apartment for a second Thanksgiving meal. I was SO excited. I wanted to make the entire meal myself – all from scratch.

I spatchcocked my turkey, simmered cranberry sauce, and baked my pumpkin pie. My mom handled the mashed potatoes – like I said, not my area of expertise.

Of course, all of my ingredients came from ALDI USA. I am such a huge ALDI fan because I can get absolutely everything I need for the holidays and special meals, and still have room in the budget for epic cheeseboard ingredients.

For the stuffing that year, I had big plans. Before Jared and I got married, I was really into sourdough baking. So, I wanted to make stuffing with my homemade sourdough bread. And let me tell you what… best. stuffing. EVER. The day was a huge success.

How do you make stuffing with sourdough bread?

It’s really easy to make stuffing with sourdough bread. All you need to do is take a sourdough loaf (and it can be a day or three old) and cube it into bite-sized pieces.

You then toast and sort of “dry out” the bread in the oven at 350F before baking it because you want the bread to be pretty hard. That sounds weird, but if you use fresh bread, you’ll end up with a soggy mess.

And now the dilemma comes in about the sourdough bread. Which is oh-so-delicious, but oh-so-much work. I was making bread regularly again this spring, but once our new baby came along, I had too many other things to take care of and neglected my starter. So, I get this amazing sourdough loaf from ALDI when I order my groceries and I don’t feel guilty one bit! It’s actually an award-winning product and the flavor is PERFECT for stuffing and it’s already sliced which makes my life so much easier. It’s the perfect hack for when you want flavorful sourdough, but without the hours and hours of work. However, if you’re making your own sourdough…this IS the recipe for you.

The rest of the sourdough stuffing recipe comes together traditionally. You sauté the filling ingredients (onions, celery, sausage if you’re using it, apples, and garlic) in plenty of butter for moisture.

Once the bread cubes are nice and dried out, you mix the flavorful fillings with the bread and bind it with chicken (or turkey!) broth and egg. Use good quality broth. I really love the organic variety from ALDI and always keep it on hand.

Everything gets baked in the oven, I like to use a buttered casserole dish as my vessel so the edges get toasty, but the middle is still soft and gooey – like good stuffing should be. I know you’re going to fall in love with this one, friends.

Need another side? Try my Sweet Potato Casserole (it’s got sugared pecans AND marshmallows)!

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Sourdough Stuffing with Cranberries and Apples

  • Author: Miss AK
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
Print Recipe

Description

This classic stuffing recipe uses sourdough bread and is full of flavor from cranberries and apples. You need it on your Thanksgiving or Holiday table!

Ingredients

Scale
  • 1 (8 oz) Specialty Selected Sliced Sourdough Round, cubed 
  • 6 Tbsp. Simply Nature Organic Butter, divided 
  • 2 yellow onions, diced 
  • 4 celery stalks, diced 
  • 2 Mild Italian Sausage Links, with the casing removed (optional)
  • 2 apples, cored and diced (I used 1 Granny Smith, 1 Gala)
  • 4 garlic cloves, minced
  • 2/3 cup Southern Grove Dried Cranberries 
  • 3 cups Simply Nature Organic Low Sodium Chicken Broth
  • 2 Simply Nature Organic Cage Free Brown Eggs
  • 2 Tbsp. roughly chopped sage leaves (or 2 tsp. dried and ground)
  • 1 Tbsp. fresh rosemary, minced (or 1 tsp. dried)
  • leaves from 5 fresh thyme sprigs (or 1/2 tsp. dried)
  • 1 and 1/2 tsp. salt
  • 1/2 tsp. pepper

Instructions

  1. Preheat the oven to 350F. 
  2. When the bread is cubed, lay it on a large baking sheet and bake in the oven for 10-15 minutes until the cubes are nice and crunchy/hard. They shouldn’t be too toasted, just firm to the touch. You want to dry them out so the stuffing doesn’t get too soggy. Once done, transfer them to a large bowl.
  3. While the bread toasts, add 4 tablespoons of the butter to a large skillet over medium heat. When hot, add the onion and celery and sautè for about 7 minutes. 
  4. Then, add the sausage links, if using, and brown for an additional 5 minutes. Next, add the apples and garlic. Sautè until the apples start to soften, about an additional 5 minutes. 
  5. Once the apple mixture has cooked, add it along with the cranberries to the bowl with the bread. 
  6. Whisk together the broth, eggs, rosemary, sage, salt, and pepper in a separate bowl and pour over the stuffing mixture, making sure everything is coated evenly. 
  7. Pour the stuffing mixture into a large baking dish (I used a 9x13inch) and cover with foil. Bake for 20 minutes with the foil on and 10-15 with it off, or until the stuffing is golden brown. 
  8. Cool until warm and serve!

Notes

  • This recipe works with or without the sausage
  • If you have a smaller group, this recipe works well halved. Additionally, if you have a large crowd, simply double the recipe or multiply to your needs. 
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Sides
  • Method: Oven
  • Cuisine: American

Nutrition

  • Serving Size: 1 serving
  • Calories: 567
  • Sugar: 16 g
  • Sodium: 1208 mg
  • Fat: 36 g
  • Saturated Fat: 16 g
  • Unsaturated Fat: 2 g
  • Trans Fat: 0 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 23 g
  • Cholesterol: 152 mg

Keywords: stuffing, Thanksgiving, sourdough

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