Deliciously Easy Recipes
These Chocolate Chip Cookies without Brown Sugar are a super easy, no-chill cookie recipe. They are super soft and chewy, with buttery edges.
Last summer we were moving – which means that we were living in a sea of boxes and most of our things were packed. But the kids wanted to make cookies and I couldn’t find some of my ingredients, including my brown sugar.
Normally I would just make more of my own homemade brown sugar, but I also couldn’t find my molasses either. So, we improvised by whipping up these super soft Chocolate Chip Cookies made without brown sugar and using a variety of chocolate chips.
View postEmbrace the spirit of summer and patriotism with our delightful Red White and Blue Popsicles. This homemade icy delight is a perfect treat for a hot summer day, and its festive appearance makes it the star of any Fourth of July party.
Crafted with simple and healthy ingredients, these patriotic popsicles are guaranteed to be a hit among kids and adults alike!
View postIf you love Oreo Cookies – you are in for a treat! Making this sweet buttercream Oreo Frosting is just so easy and great on any flavor of cake! With the perfect amount of crushed Oreo cookies mixed in, it has the most incredible cookies and cream flavor. Perfect for any occasion.
Oreo cookies and cream frosting is the perfect combination of sweet and rich flavors. Not only is it easy to make but it can be used on a variety of desserts.
We love adding it to basic chocolate cupcakes, but the sky is the limit to the desserts this can be paired with. It is definitely for the serious Oreo lovers out there.
My friends – what I really love about this frosting is that it tastes just like the cookie itself. Not just buttercream frosting with cookies mixed in.
By adding the whole cookie crushed into the frosting, instead of just the cookie portion (reserving the filling), it gives the base of the frosting that flavor of the filling itself. IT IS INCREDIBLE!
This frosting recipe should make enough to decorate 12-15 cupcakes, depending on how much you pipe on. If you are spreading it on, you could probably decorate up to 24 cupcakes.
If you want to make this recipe for a cake, this should be enough to fill an 8-9″ 3-layer cake. You will need to make at least 1-3 more batches for a crumb coat, frosting layer, and any piped decorations.
Simply keep it refrigerated in an airtight container for up to 7 days. This should keep well when chilled – make sure it isn’t left out at room temperature for too long.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
Oreo cookies are a classic cookie that most people have grown up with. They are chocolate cookies with a creamy filling in the middle. The cookies are then crushed and used as a topping or filling for various desserts.
Even though the Oreo cookie is one of the most popular cookies around, the idea of a chocolate sandwich cookie with a cream filling was actually originally created by the Sunshine Biscuits company in 1908. They called it the Hydrox – which is still around to this day.
Nabisco saw the popularity and quickly came up with their own version, with a richer chocolate flavor. It wasn’t long before its sales surpassed the Hydrox and Oreo became synonymous with the phrase “cookies and cream”.
Basically, Oreo is the most popular brand of cookies and cream cookies.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.
Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.
To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.
Absolutely! Oreo frosting is delicious on a variety of desserts. Try it on cookies, cake, waffles, pancakes, or even just eat it with a spoon. I won’t judge, but I might join you.
This frosting is great for so many different cake flavors. Here are some of our favorites…
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting from scratch before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Oreo Frosting recipe, you’re going to love these other Oreo treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Oreo Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
There’s nothing like the taste of Old Fashioned Sour Cream Donuts. These donuts are light and fluffy on the inside with a deep golden brown, crispy edge. With these old-fashioned sour cream donuts, you simply can’t go wrong.
This is the best and easiest recipe for donuts made with sour cream. They’re light and tender with a beautiful sweet sugar glaze on top.
Perfect when paired with coffee or orange juice on a weekend morning. If you love old-fashioned donuts, you will absolutely love this recipe.
When we lived in the city we would pick up donuts almost every Saturday morning. Then when Uber eats became a thing – there was never a weekend when we didn’t have donuts on hand for breakfast.
Now that we are out of the city, we don’t have a donut shop within 100 miles – so we are making our own. My daughter loves the old-fashioned variety, while I prefer cake and the hubs loves fritters.
Since we already make our favorites pretty regularly, we decided to whip up some old-fashioned donuts, which made her so happy.
Our cream donuts are best eaten the same day they’re made. However, if you have leftovers, store them in an airtight container at room temperature for up to 2 days.
Sour cream donuts are made with sour cream in the batter, which gives them a delicious tang. Regular donuts are usually made with milk or buttermilk.
Yes, sour cream donuts can be frozen. Just place them in a freezer-safe container or bag and they’ll keep for up to 3 months.
You can microwave them for 15-20 seconds. I don’t recommend any more than that. Keep in mind that the glaze will melt when reheating, which could make the donuts a bit soggy as it soaks into them.
Old fashioned sour cream donuts are called old fashioned because they’re made with sour cream instead of milk or buttermilk. This gives them a delicious tang that sets them apart from other types of donuts.
Plus, they’re the perfect size for a quick breakfast or snack.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
In short- yes. Light and delicate donuts similar to those from the bakery can be made with purchased cake flour.
Homemade cake flour replacements don’t really work, and all-purpose flour will not produce donuts with the same delicate texture as what you get with commercially-made cake flour.
When you use unbleached flour, the donuts won’t absorb as much moisture, resulting in crumbling cakes when fried.
Yes – this dough must be fried. This recipe will not yield the proper results when baked. Some have tried it in an air fryer with success. I can’t attest to the texture of the air fried donuts nor can I tell you how much time you would need to cook them for. I have not tried it yet.
Also – be sure to use fresh oil. Don’t try to reuse oil from chicken or french fries or tortillas. That oil will have remnants of flavor from those other things you cooked in there. Plus – oil from cooking things like chicken should always be discarded after one use anyway.
Don’t forget to fry up those donut holes too!
Yes – please don’t skip this part. Chilling the dough is essential to the dough being at the right temperature when it hits the oil – making the perfect texture when done cooking.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This donut recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade donuts before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this donut recipe. (you can also SHOP MY FAVORITES in my store)
If you love this old-fashioned donut recipe, you’re going to love these other donut recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Old Fashioned Sour Cream Donuts as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Patriotic Mini-Cheesecakes are an easy mini cheesecake recipe topped with macerated strawberries & blueberries. They are the perfect red, white & blue recipe to help you celebrate Memorial Day or 4th of July!
Can you believe that we just celebrated Memorial Day? That means that this year is nearly half over already. The year is flying by.
We typically don’t make plans for holiday weekends. Holidays- when everyone else is out recreating- is when hubs is the busiest at work. So we celebrate a bit early.
Yep- we had a little Memorial Day celebration last weekend that consisted of eating & family time. I know- exciting right!
Whether you’re hosting a Fourth of July barbecue or a Memorial Day picnic, these Red White, and Blue Cupcakes are sure to be a hit.
Looking for a festive and patriotic way to celebrate your upcoming holiday? Red, white, and blue cupcakes are the perfect treat!
To make these patriotic cupcakes, start with a simple white chocolate cupcake recipe. Once your cupcakes are baked and cooled, it’s time to decorate with some fun colored buttercream frosting.
When it comes to holidays – my favorites are the patriotic ones. It could be that I love red, white and blue together. It could also be that all those holidays fall during the summer months when the weather here couldn’t be more glorious and I can finally shed the extra layers.
I’m not sure – but what I do know is that these white chocolate cupcakes topped with a swirl of red, white, and blue buttercream frosting make my heart go pitter-patter.
You see – my son was heading to a friend’s birthday party and he wanted to bring him some super patriotic cupcakes. I had been wanting to make these swirl-frosted cupcakes for years and this was my chance to finally do it.
Unfortunately, there were a number of factors that made the cupcakes flop. The room was too warm making the frosting melt, the swirls not turning out as pretty as I wanted. It was a bummer.
So I worked on it, each summer for the last few until I got it just right. I’m so thrilled to share them with you now.
I know you’ll love them as much as we do and you can wow your friends when you tell them they didn’t come from a bakery!
You can store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once they are frosted, I recommend refrigeration because of the butter and dairy in the frosting.
Keep in mind that if you are using sanding sugar or nonpareils for your sprinkles – the colors will bleed when stored in a moist place like the fridge. The jimmies and star sprinkles should hold up fine to refrigeration.
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
es, you can freeze white chocolate cupcakes. Simply wrap them tightly in plastic wrap and store them in the freezer for up to two months.
Yes, you can use any type of food coloring to create swirls in your buttercream frosting. However, gel food coloring works best as it is more concentrated and will not thin out your frosting as much as a liquid food coloring.
Buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.
Yes, you can freeze buttercream frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.
This cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
If you love this easy patriotic cupcake recipe, you’re going to love these other patriotic recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Red White and Blue Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
It’s time for FUN! Celebrate your next birthday, wedding, or any other occasion with a homemade Funfetti Cake also known as Confetti Cake!
When it comes to dessert – I’m all about the cake. While I love just about any kind of cake, Funfetti or Confetti cake top my list when it comes to favorites.
How can one not smile when seeing all the fun colors in those delicious little sprinkles? This cake recipe makes me happy – which is why it is always my top choice when it comes to celebrations!
Now – I already have shared my 3-layer Homemade Funfetti Cake topped with my favorite Cake Batter Frosting with you all. But I wanted to make a single-layer snack cake version.
While the other is more for large celebrations – this one is perfect for backyard BBQs, pool parties, birthday celebrations for the kiddos, girly sleepovers and so much more.
Basically, Funfetti is a soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. This is actually the same as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made the name popular.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or batter or when placed in the refrigerator, it will sweat & the color will bleed out.
“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.
Yes – you can make this into cupcakes. Just fill the muffin liners 1/2-3/4 full – then bake for 17-19 minutes at 350. They are done when they spring back when gently pressed in the center.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it for later use. (this is also handy when you want to work with a cold cake to keep the frosting from getting too soft.)
You can also place the completely decorated cake in an airtight container and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw the cake in the fridge the night before as it will taste best when not frozen. I also like to leave the cake at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.
If you only have a couple of slices left, place them in an airtight container, preferably in individual slices, and refrigerate.
This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.
Depending on the size of your slices, this cake will yield approximately 24 squares. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 3-4 of us for 2 nights.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless. It can be used in place of lining the pan with parchment.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
This easy sheet cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this easy Confetti Cake – Funfetti Cake recipe, you’re going to love these other cake ideas too. Please click each link below to find the easy, printable recipe!
Frosted Funfetti Cake Mix Cookies
If you love this recipe for Homemade Confetti Cake – Funfetti Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
We all scream for these easy-to-make July 4th Rice Krispie Treats. The perfect treat to celebrate our nation’s independence with!
When it comes to summer holidays – the Patriotic ones are my absolute favorite. So I’m always looking for fun new ways to make all my recipes red, white, and blue.
These July 4th goodies are no exception. I was inspired while making my BEST Rice Krispie Treats Recipe one afternoon. I knew they would be super cute made into patriotic colors like this!
If you are looking for a festive and delicious dessert to enjoy this 4th of July – look no further! These classic treats are easy to make, with just a few simple ingredients.
I know you will wow all your friends at your holiday celebration and these will be the first thing to disappear from the buffet table!
These treats are best at room temperature. So I like to keep them in the pan that I press them into and then just pop the airtight lid on them.
If you use a metal baking pan – just a bit of foil or press-n-seal on the top works just fine. But I like this baking dish with the lid for ease. You can also wrap each bar individually in plastic wrap to keep as much air out as possible.
Yes – you can make this recipe with any size of marshmallows – just be sure to check this marshmallow conversion table below to make sure you are keeping that ratio just perfect when making these bars.
When you make these krispie treats there are a few things to keep in mind when it is time to cut them. Here are some tips I have learned throughout the years.
You bet – if you only need a couple of the best rice Krispie treats – you can definitely cut this recipe in half. Super easy and then you aren’t committed to eating the whole pan.
Not at all judging – I would do it if I had them here right now. Not at all sorry. This really is the best rice Krispie treats recipe!
Note – you will need to do these steps for each layer to make the colors.
For the best possible results – follow these tips so you can make THE BEST KRISPIE TREATS EVER!
If you love this easy patriotic treat recipe, you’re going to love these other red, white and blue recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for July 4th Rice Krispie Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This Homemade Churros recipe, the iconic Spanish delicacy, is crispy on the outside and melt-in-your-mouth delicious on the inside. Our quick and easy churros recipe is perfect for a sweet treat!
Churros are a type of fried-dough pastry—predominantly choux—based snack. Churros are popular in Spain, Portugal, France, the Philippines, Ibero-America, and North Africa.
Here in America are quite popular at theme parks, fairs, and carnivals. But despite their Spanish (not Mexican) roots, they are also traditionally served here for Cinco de Mayo celebrations.
I honestly think that we Americans love churros so much that we just look for any excuse to make and/or enjoy them. We don’t need a specific holiday or event – but we certainly welcome it if they are available.
I know that I will order them whenever they are on the menu wherever we are dining at. But I also love that I can make them at home – so perfectly warm and delicious with that cinnamon and sugar coating.
I know you’ll love them as much as we do.
In Spain, churros are traditionally eaten for breakfast dipped in hot chocolate. Churros are generally prisms or twisted shapes, and they are sometimes called “Spanish doughnuts” in English. Churros are made from choux pastry dough, and there are two types of churros, wet and dry. The wet dough is used for softer churros, and the dry dough is used for crunchier churros.
Churros are fried until they are golden-brown in color, and then they are sprinkled with sugar. Cinnamon sugar is the most popular type of sugar to use, but some people also like to use plain sugar, chocolate sugar, or confectioner’s sugar.
Wet dough is used for softer churros, while the dry dough is used for crunchier churros.
Yes – they can also be served with a chocolate sauce, dulce de leche, or caramel. But we also like to dip them in these great recipes too…
Absolutely. Just make the dough the same way & use this larger, open star tip & cook them a lot slower. The outside will burn before the insides are cooked because of the size if you don’t go low & slow. Which is why we really love these bites instead.
To make churros – you will need a pastry bag, pastry tip & of course your large bowl for mixing the dough, saucepan, large-shallow stockpot or dutch oven & strainer.
If you love this easy Homemade Churros recipe, you’re going to love these other churro-inspired treats too. Please click each link below to find the easy, printable recipe!
Air Fryer Angel Food Cake Churro Bites
If you love this recipe for Homemade Churros as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This Mother’s Day cake is the most perfect dessert to serve for the occasion. Colorful and pretty, this delicious cake will make Mom feel special — and it’s a cake everyone will enjoy.
Despite appearances, this cake is a cinch to make! It’s a basic recipe with some color added for a unique and fun presentation.
View postThese Piña Colada Cupcakes are light and fluffy coconut cakes, topped with coconut frosting, fresh pineapple chunks, and sweetened coconut. Perfect for Cinco de Mayo, summer parties, celebrations, and more!
Who loves a refreshing Piña Colada? It is one of my favorite drinks – any time of the year. I’m completely obsessed with the pineapple and coconut combo.
So when it comes to our Cinco de Mayo celebrations (and pretty much all our other warm-weather gatherings too) I’m all about the Piña Colada flavors. This is why I decided that it was time to take that beloved combo and turn it into cupcakes!
If you love these Piña Colada Cupcakes – you’ll love our Easy Coconut Cupcakes too!
These cupcakes not only have the extra sweetness of the pineapple juice mixed in but there are little pineapple bits in there too. Call it an extra little surprise.
Then they are topped with a creamy coconut frosting and additional sweetened coconut – they make my eyes roll back with every bite. Plus they are super simple to make – so you can wow your friends and family! I know you’ll love them.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too.
Just follow the instructions on the box and then use a pineapple flavoring/extract instead of the pineapple juice so you don’t skew the ratios. You can still stir in the pineapple bits – those should be just fine as long as they aren’t adding too much additional moisture.
Store leftover cupcakes in an airtight container at room temperature for up to 3 days or in the refrigerator for up to
Freezing: Unfrosted cupcakes can be frozen for up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before frosting and serving.
Prepare cupcakes 1-day advance and keep cupcakes covered tightly at room temperature until ready to be frosted.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Overmixed batter and using excessively heavy ingredients can lead to a dense cupcake. This means you don’t want to add too much flour and avoid over-mixing the batter. Be sure to correctly measure the flour using the spoon and level method.
Fresh baking powder is also important to get nice, light, and fluffy cupcakes!
There are so many great recipes you can serve for Cinco de Mayo. It seems we are always pulling recipes that I remember my aunt making when I was growing up. Here are the recipes we make the most frequently – however these delicious cupcakes will pair with just about anything.
This Piña Colada Cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Piña Colada Cupcakes recipe, you’re going to love these other CAKES AND CUPCAKES too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Piña Colada Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Today, we’re diving into the delightful realm of Easy Fried Ice Cream, a classic Mexican dessert with a twist. This dish is a favorite in many Mexican restaurants, but it’s so simple that it’s perfect for making at home too.
Imagine scoops of creamy vanilla ice cream coated in a golden brown, crunchy corn flake mixture. Then it’s quickly deep-fried to create a warm, crispy outer layer that encapsulates the still-frozen ice cream. It’s an experience your whole family will love!
View postThis beautiful 3-layer Chocolate Raspberry Cake is made with raspberry filling, creamy chocolate buttercream frosting, and is decorated with fresh raspberries on top. It’s perfect for any occasion!
Chocolate Raspberry Cake is the perfect way to celebrate any special occasion! This homemade cake is made with three layers of rich chocolate cake – making it a real show-stopper.
Then we filled it with sweet raspberry jam, and frosted with a rich and creamy chocolate buttercream frosting. It’s sure to be a hit with everyone who tries it!
Growing up with a professional cake decorator, we always had cake in the house. For me – it is hard to pick which flavor is my favorite because there were so many to choose from and my mom really did make every single one taste INCREDIBLE.
Her favorite (which I try to make at least once a year) is a white cake with raspberry filling and topped with my Best Bakery Buttercream Frosting.
But this time I wanted to change it up. Keeping with the raspberry vibe but pairing it with chocolate cake and the absolute best chocolate buttercream just made her favorite and sent it over the top. It is DELISH!
If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.
If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.
This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.
Yes, you can use dark cocoa powder instead of classic cocoa powder. Sometimes I’ll use a black cocoa powder to give it a nice, rich look without the use of food coloring.
Unfornitally this recipe doesn’t work well with a gluten-free flour mix.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
I have found a couple of different ways to do this. Sometimes I’ll place it on a turntable. Then place the knife right on the edge of the dome and turn the turntable around until the knife gets through the cake.
If I am working with soft cake – I’ll take a long piece of floss and pull it through the cake – sort of sawing it side to side – gently pulling towards me until the top has been sliced off.
You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
If you want this cake to be left out at room temperature, I will substitute the milk in the buttercream for warm water. You can leave the cake out at room temperature for up to an hour if you leave the milk in the buttercream recipe.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
When you add the boiling water to the batter, it activates the cocoa powder to give it that rich chocolate flavor and gives the cake the right texture. Note – you can use boiling coffee in place of water if you like – it’s AMAZING!
**Once greased, I like to also dust the cake pan with flour for white cakes or cocoa powder for chocolate cakes. It helps with releasing the cake from the pan once it has baked and cooled. You can do this by adding about a tablespoon of either of those and then shake it around over the sink until all of the greased area is coated. Shake out the remaining flour or cocoa before adding the cake batter.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
I like to use a large offset spatula to spread the buttercream onto the cake then use a cake scraper to finish off the sides and top.
You can break the raspberries in half and sprinkle them right on top of the raspberry jam
Yes, you can add more jam to the cake, but you will need to keep the jam in place with a pipped ring of buttercream around the edge of each layer of cake. If you don’t add that ring of buttercream, the cake will be unstable and wobble around when you try to frost it.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
You will want to make sure you are not skipping the crumb coating of buttercream and the two chill times. The buttercream will set up in the fridge, creating a barrier so the jam doesn’t leak out.
This just depends on how thick you apply the buttercream to the cake. I had about a third of a cup of buttercream leftover so that I would have had just enough for a bottom border.
Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
This cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Chocolate Raspberry Cake recipe, you’re going to love these other cakes too. Please click each link below to find the easy, printable recipe!
Chocolate Covered Strawberries
If you love this recipe for Chocolate Raspberry Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Cannoli Cupcakes are the perfect holiday dessert! Filled with cannoli cream, topped with cannoli frosting, and they’re decorated with mini chocolate chips and mini cannolis. They’re sure to be a hit with your family and friends!
I’m all about the cupcakes. I mean, I’m a huge fan of cake, so when it comes to cupcakes – it’s basically a personal-sized cake that’s portable. You can’t go wrong with that.
So when I was thinking of different desserts to make for spring, these cannoli cupcakes came to mind. We already love the Cannoli Cream Pie that I make every year during this time – so why not make that great flavor into cupcakes too?
Not only are these so incredibly delicious but they are pretty simple to make too. We have it all broken down for you – each part of the process.
Basically, you whip up the cupcakes and you can make the cannoli filling while they bake. Then you can make the frosting while they cool. Each step is simple and takes very little time.
These will be a huge hit at all your seasonal gatherings.
Cannoli are an Italian dessert that originated in Sicily. They’re fried pastry dough that’s filled with ricotta cheese, and they’re typically served with chocolate or fruit.
Cannoli cupcakes are a fun and festive twist on the traditional dessert, and they’re sure to be a hit at your holiday party!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter and mascarpone in the frosting and the cream filling, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
Yes – sort of. Once baked – these cupcakes can be frozen prior to being filled. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I’m not a fan of the texture of the filling once it has been frozen and then thawed again. So I recommend baking the cupcakes and then adding the filling and frosting right before you are going to serve them.
This recipe works fine when doubled, especially if you use the cookie scoop to get the portions divided equally between all of the cupcakes.
To stuff a cupcake, you must first remove a little hole from the center and then replace the top. However, to make it all fit again, you’ll need to cut it down somewhat.
To remove the core from a cupcake, you may use a fancy little cupcake corer tool, a strawberry huller, a piping tip, or even a regular paring knife. Fill the hole with icing and cut around it to remove it. Then replace it.
No one will notice the seams after you cover it with icing and decorations.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
Be sure to check out our Biscoff cupcakes too!
This cannoli cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes or cannoli before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Cannoli Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cannoli Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Looking for the BEST Chocolate Buttercream Frosting? This frosting is rich, creamy, delicious, and SO MUCH BETTER than the bakery! Easy to make and everyone will beg for the recipe. It will be your “go-to” frosting for every occasion.
If you have been here a while, then you know that my mom was a professional cake decorator. (among her many talents and adventures) She worked for a long time in a bakery when I was really little and then ventured off doing custom cakes for those special to her.
So it is fair to say that not only have I enjoyed a good amount of cake and frosting in my day. I personally feel this gives me the ability to differentiate between a basic cake or frosting recipe and a truly remarkable one.
I can honestly say – that this recipe she passed down for chocolate buttercream frosting is one that she made for nearly every cake – except when she was using this BEST BAKERY BUTTERCREAM FROSTING for those times when we didn’t need a chocolate version.
This frosting is positively incredible. We used to keep it in the fridge and add a dollop to our ice cream, brownies, or cookies. It’s not just for cake my friends. This frosting is something you will want to add to anything you possibly can.
I was lucky that my mom taught me a few things about making cakes, frostings, and treats and I am so happy that I get to pass them along to you all here. I know you’ll love this as much as we have for so many decades.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
To make this ultra-creamy – beat each step for 5 full minutes once you have added all of the ingredients but before you add it to your cake. This isn’t necessary but enhances the texture.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Chocolate buttercream frosting can be piped onto cakes in a variety of ways. If you want a smooth, glossy finish, use a dough scraper. You can also pipe chocolate buttercream frosting into swirls or rosettes on top of your cake. If you’re not sure how to do this, there are plenty of tutorials online that can show you how.
Yes, chocolate buttercream frosting is perfect for topping cupcakes. Just pipe it onto the cupcakes in the same way as you would on a cake – either with a piping bag and star-shaped tip or in swirls or rosettes.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or shortening in your frosting. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, and with things like frosting – it helps to break down the sugar, so the texture isn’t gritty or dry.
You want the creamiest frosting and room temperature ingredients are the key to that.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Technically yes. It will change the consistency, and definitely alter the flavor and your frosting. This change can alter the richness of the chocolate color as well. Using all butter & no shortening will change how the frosting holds at room temperature but it can be done.
Having your frosting turn out too thick or too thin can happen for a few reasons. This can be attributed to the temperature of your room, how soft the butter is, how you measured the dry ingredients, and even how long you worked the ingredients together.
Fortunately, this is a simple fix. If your frosting is too thin, just add a bit more confectioner’s sugar – little bits at a time. Use no more than 1/4 cup with each addition and try folding it in with a rubber spatula instead of a beater.
To thin the frosting – make sure it is at room temperature and then mix in 1-2 tablespoons of milk. This should be enough to thin it out – but you can add another splash or two until you achieve the desired consistency.
This frosting is great for so many different cake flavors. Here are some of our favorites…
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
When working with the cocoa powder and the confectioner’s sugar, it is important to start slowly so the mixer doesn’t send all of that powder up and out of your bowl and all over your kitchen. Sometimes I’ll place the powders on the bottom of the bowl and add the other ingredients on top. When that isn’t an option, I’ll fold in the powdered ingredients with a heavy-duty rubber spatula and then use the mixer to really beat it together. This helps to eliminate a much larger mess.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
This frosting recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this super easy frosting recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Buttercream Frosting recipe, you’re going to love these other frosting recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Chocolate Buttercream Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
A simple twist on classic cannoli, these cannoli cookies are buttery, airy, and thick, and packed with ricotta silky goodness and chocolate chips.
To turn traditional cannoli into cookies, my best advice is to gently fold the filling ingredients without overmixing them. You will get a silky soft and chewy cookie.
View postThe best eggs for Easter are Peanut Butter Eggs, a holiday classic. These eggs use only 5 ingredients and are always the holiday favorite!
If you love those delicious peanut butter eggs that come around every spring, you’ll love this homemade recipe to make your own.
We changed up the recipe to use candy melts to make them in bright, spring colors like actual Easter eggs instead of standard milk chocolate and they turned out so cute.
What I really love about making them at home is that they are much larger than what you get in the store these days. Do you remember when we were kids and Reese’s peanut butter eggs were so big that it took several bites to get through just one?
Since they are basically one bite now, I definitely prefer making them at home. I almost always have the ingredients on hand and then I can customize them to our liking. I think you and the kiddos will really love these!
Reese’s eggs are peanut butter eggs that are coated in chocolate. They were first created in Reese’s peanut butter cups, and they have since become a popular Easter candy.
Yes – if you check all of the ingredients and make sure you are using the gluten-free versions available out there.
Yes – these do contain dairy in the butter and chocolate. If you are familiar with dairy-free alternatives, you can always give those a try.
Yes – these can be made with a different type of chocolate. If you don’t want to make them in colors, you can use milk, semi-sweet, white, or dark chocolate candy melts.
Yes – you can use chocolate chips if you aren’t making these in the cute spring colors. Keep in mind that the chocolate chips will melt a bit differently than the candy melts. See my notes below for the best way to melt those.
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
NOTE – if you don’t have a candy mold – like the egg-shaped one we are using here – you can still make these. You’ll want to do the following…
Once you have finished making the eggs, you’ll want to keep them in an airtight container in the refrigerator. I prefer a reusable one, so they don’t get too jostled around and break. But you can keep them in a zip-top bag if you like.
They should keep for about a month. Because of the butter in the filling, I don’t recommend keeping them at room temperature.
Use fresh parchment paper for each color of candy melt so that you can reuse it for making the rest of the eggs.
Yes – these peanut butter eggs will freeze well. You can actually keep them in there for up to 6 months – so you no longer have to wait for spring to enjoy them again.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making these fun little treats.
This chocolate peanut butter eggs recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade peanut butter eggs before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this recipe for Easter peanut butter eggs, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Peanut Butter Eggs as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Chocolate Ganache Drip Cake is simple to make with just 2 ingredients. Make it with or without heavy cream in a variety of chocolate flavors!
A chocolate ganache drip cake is the perfect way to celebrate any special occasion! This particular cake can be made with any flavor of cake before adding the chocolate ganache drips on top. It’s sure to impress your guests!
The best part is that it’s pretty simple to make. I know you’ll love this as much as we do.
View postThis copycat Girl Scout Lemonades recipe replicates the flavor and texture of the treat with its crispy lemon cookie and tangy lemon-flavored icing. The name of the cookie says all you need to know about what these delicious cookies taste like.
Nearly everyone has their favorite among all of the Girl Scout cookie flavors but I do struggle to pick just one to call their best cookie! Come Girl Scout cookie season, I am just as happy to snack on Peanut Butter Patties or Caramel deLites as I am a Raspberry Rally or a few Lemon Ups.
View postChocolate lovers, rejoice! Today, we’re sharing a simple and delicious recipe for Chocolate Mug Cake Mix that will satisfy your sweet cravings in just a few minutes.
With only three ingredients, you can make a batch of the mix and have chocolate cake on hand whenever you need a quick treat. Plus, it’s perfect for those who live alone or don’t want to make a full cake. Let’s get started!
View postVanilla cupcakes with cream filling, chocolate buttercream, and topped with chocolate ganache – these Boston Cream Pie Cupcakes are delish!
Who loves a good cupcake? I’m all about the cake – all the time. It’s probably because I was raised by a professional cake decorator – so cake is in my blood, literally.
So I’m always digging through mom’s old recipe boxes and books to find some inspiration. I came across a recipe she made for a traditional Boston Cream Pie cake. I thought it would sure make for some awesome cupcakes, just in time for St. Patrick’s Day!
Honestly – the light and fluffy vanilla cupcakes are so delectable with that creamy filling. Then adding the whipped chocolate buttercream and the rich chocolate ganache – these make my eyes roll to the back of my head with every bite.
These are great for a fun office party, birthdays and so much more. I know you’ll love them as much as I do. Check it out!
As with all cupcakes, the most important thing is to keep them in an airtight container. Because of the butter in the frosting and the cream filling and ganache, keep them refrigerated when not serving. Bring to room temperature before serving so the frosting is creamy.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Sure! If you are tight on time and want to just whip up the cupcake portion of the recipe using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
If you are going to do that – you can always use a chocolate cake mix instead – that would be really delish!
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
● Flour is the base of our cupcake– make sure to measure using the spoon and level method so you don’t end up with dry cupcakes.
● Sugar helps sweeten the cupcakes.
● Baking powder helps the cupcakes rise.
● Milk keeps the cupcake light and soft.
● Vegetable oil helps keep the cupcakes moist so they don’t dry out.
● Eggs bind the cupcakes together so they don’t fall apart.
● Vanilla enhances the sweetness of these cupcakes.
● Milk makes a rich and delicious pastry cream.
● Egg yolks thicken the cream filling while also adding additional richness.
● Sugar helps sweeten the cream.
● Cornstarch absorbs extra moisture and thickens the cream.
● Vanilla bean paste adds great vanilla flavor, as well as little specks of vanilla bean. Feel free to substitute 1 teaspoon vanilla extract or the caviar from 1 vanilla bean.
● Butter makes the cream silky and smooth.
● Butter adds great flavor to the frosting and keeps it from becoming too dry.
● Vanilla enhances the flavor of the cocoa.
● Confectioner’s sugar adds sweetness and structure to the buttercream.
● Cocoa powder adds great chocolate flavor to the buttercream. Make sure to use unsweetened baking cocoa.
● I used semi-sweet chocolate but feel free to use any kind you like– just make sure it’s good quality!
● Heavy cream helps the chocolate melt into a smooth ganache. You must use heavy cream, not milk.
● Coconut oil helps the chocolate melt and makes a smooth and shiny ganache
This St. Patrick’s Day cupcake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Boston Cream Pie Cupcakes recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Boston Cream Pie Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Moist, sweet, and completely irresistible, this Hummingbird Cake is a classic old-fashioned, southern dessert loaded with bananas, pineapple, and spices and topped with cream cheese frosting. It’s perfect for any occasion.
Do you like making a special dessert for Easter or even Mother’s Day? When springtime comes around I sure get in the mood for baking and I almost always gravitate towards making a cake.
Growing up my mom was a cake decorator. So it is fair to say that we ate our share of cake. One that I always looked forward to was this hummingbird cake. It is like having a delicious banana cake but with added pineapple and the spice of cinnamon. So good!
Over the years I have been slowly combing through mom’s big binder of recipes that she always kept on hand. I still have stacks and stacks of her decorating books she collected – one day I will crack those open and really test my skills.
But for now – simple to make cakes that I remember from my childhood are just perfect for our lifestyle. Just enough cake for dessert for a couple of days – then we are good until the next cake inspiration comes.
I know you’ll love this super simple dessert that is an absolute classic.
Hummingbird cake is a delicious dessert that is perfect for springtime. The cake features pineapple, which gives it a sweet and tangy flavor, as well as bananas and spices. This cake is a super popular recipe, especially in the South, and it’s easy to see why – it’s absolutely delicious!
There are several theories about why hummingbird cake is named after hummingbirds. One theory is that the cake is so sweet and flavorful that it’s like eating a hummingbird’s favorite food.
Another theory is that the cake is light and fluffy, just like a hummingbird’s wings.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm. Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
This spring cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Hummingbird Cake recipe, you’re going to love these other cake recipes too.. Please click each link below to find the easy, printable recipe!
Don’t miss this great Spring Cake Roll too!
If you love this recipe for Homemade Hummingbird Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
Mint Chocolate Cupcakes start with a homemade chocolate cupcake recipe and then topped with a creamy mint buttercream frosting and an Andes mint to make them extra special. These are perfect for all you lovers of a chocolate mint combo.
I don’t know about you – but I sure love a good mint and chocolate combination. Things like peppermint patties and Andes mints are a favorite of mine as well as everyone in our house.
So it is pretty common for us to gravitate towards making recipes that contain those two favorite flavors like these delicious Mint Chocolate Cupcakes.
While I could enjoy these tasty little treats any time of the year, I especially love to make them around St. Patrick’s Day. It is one of my favorite holidays and it gives me a reason to make our favorite flavor combo into a scrumptious little cupcake.
These are great for the kiddo’s class parties, potlucks, bunco night, and office parties too. Don’t forget the birthday parties for those that love mint and, of course, they make great gifts for the neighbors too.
As with all cupcakes, the most important thing is to keep them in an airtight container. I like to keep them refrigerated and then remove what we plan to serve before I even serve dinner. This way they can come to room temperature while we have dinner and they are just perfect for dessert.
They will keep in the fridge for up to 4 days or freeze for up to 3 months.
Yes, I do it often. Once baked – these cupcakes can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Sure! If you are tight on time and want to just whip up the cupcakes using a box mix – that will work fine too. You can pick and choose the flavors you like and maybe add a little extra extract to personalize it a bit.
● Butter gives the buttercream structure. Make sure it’s fully softened so you don’t end up with lumps.
● Pure mint extract adds the classic minty flavor to the icing.
● Confectioner’s sugar adds sweetness, as well as structure to the buttercream. If your sugar has large lumps, make sure to sift it!
● Green food coloring is optional but helps the cupcakes appear “minty”.
This cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this mint chocolate cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mint Chocolate Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
There are plenty of fun St. Patrick’s Day desserts you can make but this is by far one of the most impressive while also being easy! This St. Patrick’s Day cake has layers of delicious vanilla-flavored green and white cake and drizzles of sweet green and white icing.
Not everyone is a fan of green foods, but when it comes to St. Paddy Day it’s time to get festive — after all, we’re not trying to push broccoli or kale here! Have a green beer and some sweet treats to celebrate.
View postSt. Patrick’s Day Cake Mix Cookie Bars are tinted green, topped with cream cheese frosting and fun rainbow sprinkles for a festive dessert.
Do you love making fun and festive treats for different holidays? I sure do – especially when it comes to St. Patrick’s Day. The bright green foods paired with rainbow everything just makes me smile.
Check out how fun and easy it is to make these delicious cake mix cookie bars to help you celebrate St. Patrick’s Day this year.
This whip together so quickly and easily. You won’t believe just how simple they are. Plus they are super soft and chewy – making them a favorite for everyone.
These are perfect for bringing to a class party, potluck at work, or gifting to the neighbors. I liked taking them to bunco night – they were always gone in a flash.
These bars are a quick and easy dessert that always goes over well with friends and family. They’re made from a simple cake mix, making them a breeze to whip up.
No, they’re actually very easy. They are as simple as mixing the ingredients together and baking in the pan. I love them because they are as soft and chewy as a cookie -but you eliminate the need for rolling individual cookies and worrying about them flattening out too much. This makes it so simple.
The best way to keep these bars is to either cover the pan tightly and keep it refrigerated OR transfer the bars to an airtight container and keep it refrigerated. I don’t recommend keeping it at room temperature because of the cream cheese in the frosting.
Yes – but you will still need to bake in two separate baking pans that are 9×13 each. You can double the ingredients and then divide between the two pans and then bake them side-by-side.
Yes – I like to use white or vanilla because it makes it easy to tint the batter to whatever color I need for the holiday I am making them for. But you can just as easily make these with chocolate cake mix and chocolate pudding for that matter.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
This dessert recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made cake mix cookie bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy cookie bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for St Patricks Day Cake Mix Cookie Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Mint Chocolate Chip Ice Cream Cake is made for an epic celebration. Created with chocolate-covered ice cream bars, Oreos, and hot fudge!
Each year my kids try to stump me by asking for a new “over the top” birthday cake. This year my son asked me for an ice cream cake and since his favorite flavor is mint chip – I decided to go all out.
After scouring mom’s old cake books for inspiration, I ended up coming across a fun ice cream cake online made with ice cream sandwiches – it’s over on Tastemade. (see link below)
I put my own twist on their cake since I knew I wanted mint ice cream, a whole lot more chocolate, and then, of course – I wanted it to be much taller than their cake. I’m all about a BIG birthday cake.
The overall idea is the same but I absolutely LOVE how it turned out. It was BOLD and fit the occasion perfectly.
We had a whirlwind of a weekend with him driving the 9 hours home on Friday, spending Saturday dealing with a car issue during the day, driving 90 min back to CDA for an event that night, and then having a very quick birthday celebration before he headed back to Boise on Sunday. It was fast but fun.
Yes – if you want to make this in a different flavor of ice cream, maybe use different Klondike bars or even a different type of ice cream sandwich altogether – that will work just fine. Just make sure the size is cut to fit in the pan.
The crust can be made with another type of cookie if you like. You may need to add a little melted butter or additional milk to help bind the crumbs together since the creamy filling in the Oreos does help to pull the crust together so it doesn’t fall apart.
Homemade whipped cream can be used, but you will need to stabilize it first. Regular whipped cream, whether it is homemade or from the squirty can will deflate and basically melt right off your cake.
Absolutely. If you don’t need a huge cake, you can try reducing the ingredients and making it in a smaller springform pan. You can also just leave the slices individually wrapped and frozen and enjoy the pieces over the next several months.
Not necessarily. Overall it does make it easier to remove the cake from the pan and to work with it. But if you don’t have one you can use a regular pan and then line it with parchment. This way you can use the paper that hangs over to pull the cake up and out of the pan for the rest of the decorating.
This ice cream cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made an ice cream cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this ice cream cake recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mint Chocolate Chip Ice Cream Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
You’ll love this No-Bake Chocolate Mint Lush Dessert made with layers of crushed oreo, chocolate and mint pudding, and whipped cream.
It’s no secret – we love an easy no-bake treat around here. Since we also really love mint and the season is giving us a reason to go all-in on the mint recipes – we decided to whip up this super simple mint lush that I know you’ll love as much as we do.
Check out all those super tasty layers – they will make you swoon!
(if you love lemon this time of year – don’t miss my Lemon Lush Dessert too)
I don’t know about you – but in my world – chocolate and mint are made for each other. So this mint lush recipe was a no-brainer.
It seems fitting for early spring – this one is perfect for not only the St. Patrick’s Day celebrations but you can also easily serve this for Easter too.
Yes – if you don’t want to make your own stabilized whipped cream for the top layer – you can definitely use thawed whipped topping instead.
You bet – that would be absolutely delicious. Keep in mind that the recipe will no longer be a no-bake recipe when you have to bake the brownie layer and brownies tend to get quite firm when they are cold.
However – you could use pre-prepared brownies from the bakery at the market and keep this no-bake easy.
Yes, you can freeze lush – just make sure your dish is freezer-safe and you have the top tightly sealed with plastic wrap and/or a lid. Freeze for up to 3 months.
Thaw in the refrigerator overnight. Keep in mind that the added moisture from freezing might cause some separation in the layers or they might not be as firm when serving.
Absolutely! That part is easy. You can eliminate creme de menthe and use 1-2 tsp of mint extract if you want a non-alcoholic dessert.
If using mint extract – you can add several drops of food coloring until you reach the desired shade of green – be sure to keep in mind that the color will intensify over time. You can also add in a splash of milk to thin the mixture if it is too thick to spread without the creme de menthe.
Be sure to keep refrigerated until ready to serve. You need those layers to be firm enough that they keep their shape when cutting and removing from the pan. Always serve chilled.
You can use mint Oreos for added mint flavor!
Place a piece of foil or plastic wrap on top of the pan, or use a pan with a lid – cover and keep refrigerated for up to 3 days.
This mint lush recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade lush dessert before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this Easy Chocolate Mint Lush Dessert recipe, you’re going to love these other no-bake treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for No-Bake Chocolate Mint Lush Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This easy chocolate truffles recipe is rich, decadent, and delicious with just a handful of ingredients. Perfect for any occasion – whether it’s a holiday, a friend’s birthday, or just because.
Are you ready for a super simple dessert that makes the perfect gift? These crazy easy truffles can be made in no time and always bring big smiles.
What I love about them is they seem so fancy, so they are perfect for a special occasion. But no one will ever know just how quickly you were able to make them. They are always the first thing to disappear when I bring them to parties.
View postThis easy-to-make, homemade Chocolate Chip Cupcakes recipe is the perfect dessert for parties, birthdays, and celebrations. They’re a favorite!
Bite into the perfect combination of vanilla and chocolate with these irresistible Chocolate Chip Cupcakes! These cupcakes are light, fluffy, and generously studded with mini chocolate chips.
Whether it’s for a special occasion or simply to satisfy a sweet craving, these delightful cupcakes are sure to hit the spot.
View postThese Valentine pretzels bring together festively colored candy and crunchy pretzels for the ultimate sweet and salty combination. They’re one of my favorites to make around Valentine’s Day.
I like to keep these around the house for snacking but they also make great gifts. Just pop them into little cellophane bags, then tie the bag closed with a pretty ribbon — they’re great for class parties or teacher gifts.
View postThis is the Best Chocolate Cheesecake recipe ever! Perfectly rich, and creamy texture, made with real chocolate, and absolutely decadent. Easy to make and perfect for holidays and special occasions.
Who loves cheesecake? I’m here raising both hands. This chocolate cheesecake tastes like chocolate heaven in your mouth.
So rich, decadent – with that perfect creamy texture and that sweet Oreo crust. This recipe is perfect for all you chocolate lovers out there.
When I met the hubs one of the first things I learned about him was just how passionate he is about cheesecake. His grandmother told me that I had to make him a cheesecake every single year for his birthday.
No problem – she taught me how to make her quick no-bake version at the time. But I love a good New York-style cheesecake and started changing things up.
Over the years I have come up with some pretty amazing cheesecake recipes – like this New York-Style Oreo Cheesecake and this No-Bake Pecan Pie Cheesecake. But, sometimes a girl has to get some chocolate – which is where this chocolate version comes in.
It’s simple to make and oh so amazingly delicious! I know you’ll love it as much as I do.
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients to the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Yes, they are edible. You may use approximately 9 full-sized graham crackers (the rectangle) instead of Oreo cookies if you don’t want to. You can also substitute another cookie with a solid crumble for variety.
Chocolate Cheesecake can be made with either semi-sweet or in some cases dark chocolate. If you prefer a sweeter Chocolate Cheesecake, choose semi-sweet chocolate chips. If you prefer to tone down the sweetness of this chocolate dessert then use good-quality dark chocolate instead of semi-sweet chocolate chips.
Keep in mind that a lot of the creamy texture comes from the fat that is in the chocolate – so the darker the chocolate, the less creamy it will be.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
That’s what I love about this cheesecake – it is so versatile. So the chocolate cheesecake is the base – then you can add whatever toppings you like.
Sometimes we do Oreo cookies to match the crumb layer. But you can do whole or crushed cookies of any type, add pieces of your favorite candies or brownies. The sky is the limit.
Just be sure that if they have a colored candy coating – like M&M’s or Sixletes that you add those after the cheesecake has been refrigerated and just before serving. The colors tend to bleed and sweat when expose to the cold air of the refrigerator – which is very unappealing.
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off. Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
This chocolate cheesecake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this chocolate dessert recipe.
If you love this easy recipe for chocolate cheesecake, you’re going to love these other chocolate treats too. Please click each link below to find the easy, printable recipe!
Chocolate Covered Strawberries
Decadent Chocolate Ganache Tart
If you love this recipe for Chocolate Cheesecake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
