Deliciously Easy Recipes
This easy brownie cake recipe brings together two box mixes to make the easiest, fudgy brownie cake filled with a luscious peanut butter cheesecake filling. Then, it’s all topped off with decadent drizzles of ganache and peanut butter.
Chocolate lovers will fall head over heels for this rich chocolate cake, and peanut butter lovers will swoon over the creamy filling.
View postThis Oreo Icebox Cake is the perfect no-bake summer treat for all your parties and get-togethers. So creamy and packed full of Oreo-flavor.
Welcome, all you dessert lovers! Today we’re taking a sweet and simple journey to a delightful, creamy haven – the Oreo Icebox Cake. If you’re a fan of Oreos, then this easy dessert recipe will surely become your new favorite.
A no-bake cake that’s a crowd-pleaser and a perfect dessert for any occasion. This cake is a creamy, crunchy paradise of Oreo goodness that is sure to satisfy anyone’s sweet tooth.
View postLearn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!
Do you enjoy the refreshing taste of a cold, delicious Chocolate Milkshake? If it’s one of those sweet treats you’ll often order while dining out at different restaurants, you can learn How to Make a Milkshake.
It’s a lot easier than most people think. You won’t need many ingredients to prepare this easy recipe for this shake. It’s also possible to customize your shake to your liking using different ice cream flavors and add-ins that will take it to the next level.
Growing up getting a milkshake was a special event. It was something we would order when we were celebrating something.
So it is only natural to associate this classic treat as something SPECIAL! Which is why I love that they are so simple to make at home.
You don’t have to use chocolate ice cream. If you don’t like it, replace it with the ice cream flavor that you enjoy most. You can keep it simple with basic flavors or use some of the more interesting ice cream flavors with added ingredients. It’s all about making a milkshake that you’re going to enjoy drinking.
Making a milkshake doesn’t take long at all. It’s a simple, stress-free process that takes roughly five minutes to make. You’ll spend about a minute gathering your ingredients and adding them to the blender, along with an additional three to four minutes to blend everything together. Once you’ve blended the ingredients, be sure to serve your milkshake immediately while it’s fresh and cold.
Whipped cream is a topping commonly added on top of a milkshake. It’s light, fluffy, and flavorful. You can use any whipped topping that you like, such as Reddi Whip or Cool Whip. You’ll notice that these brands offer whipped topping in different flavors, such as chocolate and birthday cake.
Feel free to use the traditional flavor or something more exciting to enhance the taste of your milkshake. Sprinkles are another great addition to milkshakes. You might also want to add chocolate bar crumbles, crushed cereal, or crushed cookies to your shake.
You can always add extra ingredients to the blender after adding your ice cream and milk to it. Some people like to add pieces of chocolate bars, M&M candies, crushed Oreo cookies, and even chopped peanuts to their shakes.
You can add anything that you think would taste great with the ice cream that you’re planning on using to make your shake.
If someone in your family can’t have dairy due to allergies, there is a way to make dairy-free milkshakes. Instead of using traditional ice cream, you’ll need to use dairy-free ice cream, which is available in many flavors.
Besides using dairy-free ice cream in the blender, you’ll also need to use an alternative to traditional milk, such as coconut milk, oat milk, or almond milk. Because almond milk is a bit thin, you’d need to use more ice cream to create a thicker milkshake from scratch.
You won’t need too many ingredients to make a delicious Chocolate Shake. Make sure you have the following items ready to use:
These are the three primary ingredients you’ll need. It’s also a good idea to have a few toppings, such as whipped cream, sprinkles, and maraschino cherries.
It’s best to make your milkshakes fresh and drink them immediately after. While you can put them in the freezer, the consistency will change, making it difficult for you to easily slurp your shake through a straw.
Follow this recipe to make two milkshakes at a time. You can double the recipe if you need to.
This milkshake 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 a homemade milkshake 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.
If you love this Easy Chocolate Milkshake recipe, you’re going to love these other classic treats too. Please click each link below to find the easy, printable recipe!
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These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert. The tender spiced cupcakes pair so perfectly with light and fluffy cream cheese frosting.
Do you love cupcakes? I grew up with a baker – so cakes and cupcakes were always in the house. So it is no surprise that even today, I like to have some sort of cake or cupcake recipe in the house as often as possible.
This time of year we are in full zucchini mode. We are adding zucchini to everything including our desserts like these zucchini cupcakes and even regular zucchini sheet cake too. It is a simple cake, easy to make, and pairs perfectly with ice cream too. This delicious cake is definitely my favorite way to use zucchini.
Then you absolutely must decorate this delicious spiced moist cake with some whipped cream cheese frosting. Just like with carrot cake, that tang of the cream cheese pairs perfectly with the delicious cake flavors.
These really are a great way to use up all that summer zucchini from the garden. Just like grandma’s old fashioned zucchini cake – this is a great cake to start with if this is your first time making a zucchini recipe. I like to make sure to save enough in the freezer so I can make these cupcakes all year round.
These cupcakes have the perfect tender crumble, a hint of cinnamon, and a flavor the whole family will love. Paired with that deliciously tangy cream cheese frosting it is one of our favorite recipes and I know it will be one of yours as well.
If you are storing the cupcakes without frosting, you can keep them in an airtight container at room temperature for up to 1 week. If you are adding the frosting – you will want to pop that container in the refrigerator to keep that frosting cool.
When shredding zucchini, I like to use a potato peeler and take off the outer layer of skin – like peeling a carrot. This is much like prepping to add a shredded carrot for carrot cake. Once the zucchini is peeled, I push it through the food processor to shred it. This is not the only way, however- you can use a cheese grater if you don’t have a food processor.
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.
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 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 the cupcakes in the fridge the night before 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.
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.
This easy zucchini cake recipe is SUPER 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 zucchini 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 these delicious recipes.
If you love this Easy Zucchini 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 Homemade Zucchini Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cherry Pie Bars or Kuchen Bars have a moist and chewy cake-like base topped with cherry pie filling, more pockets of tender crumble, and a sweet sugar glaze. Definitely better than traditional pie and so easy to make too.
Who loves cherry pie? In our house it is a top favorite and I’m constantly being asked to make it. But I have to say, when it comes to making dessert, I would take these cherry pie bars over a regular pie any day.
These bars are so easy to make and positively delicious. Sometimes called Kuchen Bars by some (Kuchen meaning cake in German) because the bottom has a cake-like flavor and texture. Then you top it with the pie filling and little dollops of the crust layer on top – WOW, it is seriously scrumptious.
View postSamoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.
For nearly all of my life we have looked forward to “girl scout cookie season”. I was in scouts and my mom was my troop leader for a while too. I also can’t turn down a cookie – so it is only natural for me to LOVE those famous cookies.
While my favorite flavor has changed many times over the years, the favorite of the majority in this house are the Samoas. That crumbly cookie layer with chocolate, caramel and coconut hits all the craving points for sure.
But our girls are too old for scouts and now we don’t really live in an area where the cookies are sold. So I figured it would be great to just make my own “copycat” version.
What I love about these bars vs the cookies – you get the equivalent of like 4 cookies in just one bar. Since I can’t ever eat just one cookie – this works perfectly for me.
This bar recipe is super simple to make too. Check it out. If you are a lover of the Samoa cookies – you will love these bars.
Place any extra cookie bars in an airtight container and keep refrigerated. I like to leave them out at room temperature for about 15-20 minutes before enjoying again.
The easiest way to do this is to set out your portion and leave it on the kitchen counter while you have dinner. Then by the time you are done, they are the perfect temp for enjoying again.
Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. The total time with vary depending on the volume of chocolate you are melting.
Toasting coconut is super simple. I like to do it on the stovetop because all you need is the coconut and a skillet. Check out my recipe for How to Toast Coconut here. While there are other ways to do it in the oven as well – I have found that the stovetop is not only the easiest but the fastest too.
Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
When your chocolate becomes 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.
Shredded coconut is one of my favorite things to make goodies with. Here are just a handful of the recipe that get made again and again in my house.
That will depend on how you cut the bars. This recipe usually makes 9 large cookie bars for me. It depends on how small or large you want them. I like to make 2 cuts lengthwise making 3 rows. Then I make 3 cuts going the other direction to make the 12 bars or 2 cuts to make 9. But you can cut them however you like.
This bar 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 dessert 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 treat recipe.
If you love this easy bar recipe, you’re going to love these other bar recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
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Oreo Cheesecake Cookie Dough is a delicious egg-free that is ready in just 5 minutes. Loaded with Oreos, this edible dough is a favorite!
There are few recipes in this world that I love more than edible cookie dough. I spent my childhood eating the raw dough, each time knowing that I shouldn’t be eating those raw eggs in there.
But these days edible cookie dough exists and it comes straight from heaven if you ask me. I love it so much! Because of that I’m always coming up with new flavors – like this Oreo Cheesecake Cookie Dough that is scrumptious!
I thought about just making a standard Oreo cookie dough – with a typical cookie base. That would be pretty tasty and I will probably do that at some point. But this time I wanted that creaminess of cheesecake too.
So this recipe only calls for a handful of ingredients and they aren’t quite the same as what you will find in my other cookie dough recipes – but you get that great cheesecake flavor with the addition of the cookies and cream. It is DIVINE! I definitely had a hard time sharing.
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.
Yes, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.
This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.
So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.
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 cookie dough 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.
You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.
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.
Yes, you can use low-fat cream cheese – it just won’t be as creamy in texture. I do not recommend using the spreadable, whipped cream cheese that comes in the tub. You will need to use the brick of standard cream cheese.
Just keep it refrigerated 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.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
This recipe makes enough to split between 4 of the people in my household. So if you only want enough for just yourself, make 1/4 of the recipe.
So – for all my other cookie dough recipes, the answer would be no. Typically because the dough doesn’t contain any of the leavening ingredients you would need to get this dough to bake into cookies, it wouldn’t work.
Usually, leavening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
However – this particular recipe is different – If you were to bake this dough it would actually result in some soft, but pretty tasty cookies.
I recommend placing heaping tablespoon-sized portions on a parchment-lined baking sheet and baking at 350 degrees for about 11-12 minutes, or until the edges just start to brown.
Because they are super soft- the cookies will be gooey in the center. You want to let them set while on the baking sheet before transferring them to a wire rack to cool. They may spread out a bit and not hold their shape – but you can use two spoons to sort of push them back into shape while they are still hot.
I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…
If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.
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.
This egg-free cookie dough 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 cookie dough 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 treat recipe.
If you love this Easy Oreo Cookie Dough 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 Oreo Cheesecake Cookie Dough 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 Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!
My friends, if you know me, then you know that I’m all about the treats. When it comes to treats – my favorite is cake. So of course, with cake comes frosting.
Growing up with a professional baker and cake decorator – I have had a decent amount of cake and frosting. But I have to say, this variation of my mother’s tried and true cream cheese frosting is unbelievably delicious!
In our house, cream cheese frosting is everyone’s favorite. While I typically lean towards buttercream as reflex, they all request this cream cheese variety.
I particularly love this frosting because it has the perfect balance of tang and sweet – and isn’t over the top rich. Not only that, it stays soft even when refrigerated so it is still super creamy giving you the option to serve the cake cold or letting it get to room temperature first.
I love that because we almost always need to serve it cold but I want that texture of the frosting to be soft and velvety in my mouth. This one definitely ticks off all the boxes when it comes to the perfect frosting. I know you’ll love it!
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.
You can, but because this isn’t just a buttercream frosting, there will still be that tang of the cream cheese added to whatever flavor you choose. Still delicious though.
There are a couple of ways to make the frosting thicker. First – add more confectioner’s sugar. I usually start with 1-2 tbsp at a time, unless it needs to be thickened a lot – usually when I am prepping in a hot kitchen. Then I will do 1/4 cup at a time.
The second way to thicken the frosting without adding additional sweetness is to add cornstarch. Use the same amounts as you would for the sugar (1-2 tbsp) and it won’t change the overall flavor.
You bet! In fact, if you want to keep your frosting from turning too yellow or cream colored – use the clear vanilla instead of traditional vanilla extract.
Yes. This recipe can easily be made with a hand mixer. However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Runny cream cheese frosting is no good. Here are some of my tips based on the most common problems.
Make sure you are using the full-fat brick of cream cheese. If you try to make this with reduced fat or non-fat cream cheese or the whipped cream cheese in the tub you will end up with runny frosting.
Also – make sure you are using all of the sugar. It is there for a reason and it helps hold the frosting together. Don’t add less unless you are reducing all of the other ingredients too. The ratios here are PERFECT.
Lastly – make sure you aren’t over-beating the frosting to the point where it breaks down. When you reach soft peaks – you are good to stop and get on with the decorating.
Honestly, we love this frosting on pretty much any flavor of cake. But here are some of our favorites you might like to try…
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.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or cream cheese. You want everything evenly disbursed for the perfect texture.
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.
This super easy frosting 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 homemade 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 frosting recipe.
If you love this Easy Cream Cheese Frosting recipe, you’re going to love these other frosting too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cream Cheese 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!
Delicious red, white and blue pinwheel cookies coated in patriotic sprinkles – Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.
You all know how much I love patriotic things & how much I love this time of year. So whenever I can I like to make goodies that show that patriotism. Plus red, white and blue food just makes me smile!
The family loves pinwheel cookies and we make them often for just about any occasion. But these patriotic ones are hands down my favorite version. Just look at that red, white, and blue swirl!
With the 4th of July just around the corner, I wanted to share a quick and easy treat that you can whip up in no time. It’s so easy, even the kids can get involved in the fun!
Pinwheel cookies are soft on the inside with just a little bit of crisp on the inside. But its those colors that keep me coming back for one after another after another. I can’t stop.
I know you are going to LOVE these – check them out!
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.
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.
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 cookie texture.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into 3 parts and then roll it into the log. You would be better off to make the recipe as written and then freeze half of the dough for a later time.
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.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
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.
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
This cookie 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 pinwheel cookies 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 cookie recipe.
If you love this Easy Patriotic Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Simple Patriotic Ice Cream Sandwich
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Neapolitan Cake combines the flavors of chocolate, strawberry, and vanilla found in Neopolitan ice cream into one delicious bundt cake.
Are you a fan of the iconic trio of vanilla, strawberry, and chocolate? If so, this Neapolitan Bundt Cake is just the ticket. A timeless tribute to the beloved Neapolitan ice cream, this cake is a triple treat with a layer of each flavor – chocolate, strawberry, and vanilla – baked to perfection.
Drizzled with a rich chocolate ganache and a sweet vanilla glaze, it’s the ideal dessert for special occasions, birthday parties, or whenever you crave a sweet indulgence.
View postSuper easy, no-churn Moose Tracks Ice Cream is loaded with peanut butter cups and ribbons of chocolate fudge. No ice cream maker required!
Have you ever had moose tracks ice cream before? There are many peanut butter and chocolate combo lovers in our house – so that flavor is enjoyed quite frequently around here.
One time there was an event coming up and we wanted to have a little treat to celebrate. It isn’t always convenient or possible for us to get to the store these days, so I decided to make our own Moose Tracks. I have to tell you, it turned out so much better than anything I could have bought. I know you’ll love it!
Just look at that fudge ripple in there. Paired with the little pieces of peanut butter cups – it is DIVINE. Everyone in the house agrees that this is their absolute favorite.
I love that it is so simple to make and I can often do it with things I already have on hand here. The only thing I need to be sure to have is heavy whipping cream. That one I need to plan for – but all of the other ingredients are things I already keep as staples in the pantry – so it’s all good!
When making ice cream you would usually use an ice cream maker. The mixture you pour into it would slowly mix and churn as it freezes – which gives it that creamy texture.
With these no-churn recipes, the ingredients used and mixed together create an ice cream that is already ultra creamy, eliminating the need for the ice cream maker. It not only saves time but the result is positively delicious!
If you would prefer to have the base as chocolate instead of creamy vanilla, just add 1/2 cup of unsweetened cocoa powder (not Dutch-processed) to the sweetened condensed milk before adding it to the mixture. You can also use chocolate malt milk powder if desired.
Sure thing – if you have a mixer that can accommodate the volume of the ingredients when you double this recipe – then I highly recommend doubling this recipe. It does go fast – so if you have a whole lot of peanut butter lovers that you will be serving this to- you will need the extra.
Because of the need to whip the heavy cream at such a high speed in order to reach the stiff peaks needed, I don’t think that is possible when using a whisk or doing this by hand. You could, however, use a hand mixer and that would work just fine. It will take a bit longer than using a stand mixer but it will work.
This ice cream 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 ice cream 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 frozen treat recipe.
If you love this easy ice cream 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 Homemade Moose Tracks Ice Cream as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!
My friends – I don’t think I have ever met a cupcake that I didn’t like – or eat for that matter. I grew up with a professional baker/cake decorator, so cake and frosting is literally running through my veins.
So no surprise that I love to make cupcakes and frosting as often as life permits. Because we were celebrating some major family events recently, but I didn’t want to make a full-sized Funfetti cake, I knew some homemade Funfetti cupcakes were in order and I topped them with cream cheese frosting too.
To me, rainbow sprinkles are just the epitome of happy. How can you not smile when you see sprinkles on a cupcake? I mean, I already mentioned just how much I love cupcakes. But those sprinkles – they are irresistible!
Not only do I love them on the cupcake – but making Funfetti means I get to put them IN the cupcakes too – which just sends my happiness level to new heights. They are perfect for celebrating the big and the small moments alike.
Check them out – I know you’ll love them as much as I do!
Basically Funfetti is soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. I have heard that in other regions it is referred to as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made it all the more 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.
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.
Frosted Funfetti Cake Mix Cookies
Colorful Confetti Sprinkle 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.
This is important. It helps things blend nicely & form an emulsion which traps air. While baking in the oven, that trapped air expands and produces fluffy baked goods.
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.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
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 cupcakes to keep the frosting from getting too soft.)
You can also place the completely decorated cupcakes in an airtight container 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 the cupcakes in the fridge the night before as they do taste best when not frozen. I also like to leave the cupcakes 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 cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you probably 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 Funfetti Cupcake 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 Homemade Funfetti Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Chocolate Chip Peanut Butter Bars are soft and chewy peanut butter cookie bars swirled with melted chocolate chips. The perfect easy dessert!
I sure love a good bar recipe. They are so much easier than making cookies but just as delicious. No need to chill the dough or portion each one out or even worry about if they spread too much or hold their shape. They are just perfect each and every time.
With these, we were all craving peanut butter and chocolate. Fortunately, my friend shared with me this recipe that she had been making for years it was just perfect.
View postThis recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!
Oh man, do I love coffee ice cream. How about you? Growing up, it was our family’s absolute favorite and we always had some in the house.
Even our extended family – grandparents, and all my mom’s siblings all agreed that this particular ice cream flavor was their absolute favorite. So it is no surprise that when I figured out how I could make it at home – it quickly became the flavor made the most often here. I know you’ll love it – check it out.
So, there is usually only one brand of the national brands that makes a coffee ice cream that gives, what I believe to be, the most adequate amount of coffee flavor. Then my son took me downtown for gelato and they had the most intense flavor in their version and I finally knew how much better it could be.
I knew I just had to up my game and increase the intensity of the coffee flavor in my ice cream. So this version has both espresso AND coffee extract – making it the closest to that beloved gelato we enjoyed. It is positively amazing!
This ice cream is softer than what you find in the store. Make sure to give it a good 12 hours to really freeze and harden before serving. I like to make this before bed and then it is good and ready by the time we have dessert the next night.
Depending on how you store it, it can last 1-3 months. If you leave it in the loaf pan and just cover it with plastic wrap, then it will last about 3-4 weeks. If you transfer it to something with a tighter seal – then you could probably get 2-3 months before it starts to get frosty.
There are many different options for making this frozen treat without condensed milk. For this recipe – I have not found a good substitution that would be a good 1:1 swap and still have it turn out rich and creamy.
However, if you are looking to lighten up the dessert – I highly recommend my low-sugar version here.
A common problem with homemade ice cream is that it tends to be harder than what you find in the store. This is often because it is lacking all the additional additives that are in those national brands. While that can be desirable to cut out all those extra ingredients – you still need to be able to scoop the ice cream so you can enjoy it.
So – there are a couple of ways to do this. First – store it in a shallow container. This will yield a softer end product. You can also add a bit of alcohol. As mentioned before, the alcohol lowers the freezing point, leaving a softer and more scoopable ice cream.
I have also heard that adding a bit of corn syrup or honey to the mixture can keep it from firming up too much. I have not tried this, so I’m not sure how that tastes or how much to add to find out if it actually works.
This beloved flavor of ice cream has been around since 1869 but it was about 100 years earlier than that, in 1770, that a man by the name of Giovanni Basiolo sold semi-frozen coffee and milk products in Genoa, New York. It wasn’t until 1919 that it was sold in a parfait and included on menus more and more.
This ice cream 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 ice cream 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 frozen treat recipe.
If you love this Easy Coffee Ice Cream 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 Coffee Ice Cream as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Lemon Lush Dessert has a buttery shortbread layer topped with sweetened cream cheese, creamy lemon pudding, and whipped cream. It’s a lemon-lovers dream and absolutely delicious!
Who here loves lemon? It is such a light and refreshing flavor that should be the official flavor of spring and summer. Whenever I think of the perfect treats for the warmer months, lemon is always the first thing that comes to mind.
In addition to that, no-bake treats sum up the season. This lemon lush dessert is almost no-bake, with just a few short minutes for the crust layer. The rest is as simple as mix and spread.
I know you’ll love this as much as we do – check it out!
Lush desserts are so popular and for good reason. Many are made with chocolate or vanilla pudding and those are sure delicious.
But again, when it comes to summer – lemon is where it is at. So we made this dessert lasagna with lemon pudding instead of the usual flavors and it was a great idea!
Basically a lemon lush is a “dessert lasagna” made with a sweet, buttery shortbread cookie layer for the crust. It usually has walnuts or pecans crushed into it for added texture.
Then that baked crust is topped with 3 layers of no-bake goodness – starting with a sweet cream cheese layer, then a layer of lemon pudding and then finally a layer of whipped topping or stabilized whipped cream.
You can garnish it with lemon zest, chopped nuts or lemon slices if desired. It’s 4 layers in a one pan dessert that is every lemon lovers dream.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
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 can double this recipe. Just make the crust layer as a double batch – divide between 2 pans and bake side-by-side. Then mix the other layers and divide between the 2 pans as well. I don’t recommend trying to double this into one larger pan.
Actually, no. This lemon lasagna is more sweet and with all the creaminess, it is sort of like a lemon meringue pie- with the texture of a banana cream pie.
If you want a tart lemon flavor, instead of sweet – just add lemon zest to the lemon pudding layer and be sure to top the dessert with additional lemon zest for the garnish before serving.
This lemon dessert 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 a 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 treat recipe.
If you love this Easy Lemon Lush 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 Lemon Lush Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
This summer, be sure to check out How to Make a Kool-Aid Slushie. It’s the best way to enjoy your favorite summer treat at home!
Hot summer day, kids playing in the backyard, and you’re sitting on the patio looking for something refreshing and fun. Enter the Kool-Aid Slushie!
A delightful and bright treat that brings back childhood memories and creates new ones with your family. This easy homemade slushie recipe using your favorite flavor of Kool-Aid will make you the star of the neighborhood.
Let’s dive into how you can recreate this fun summer treat right from your own kitchen!
View post4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!
I sure love this time of year. Summers up here in North Idaho are positively GLORIOUS! So of course I look forward to it for the 9 other months of the year.
One thing in particular that I love is the 4th of July. I love all things red, white, and blue and that includes the things I make for our party spread while celebrating the holiday. My favorite – this 4th of July Bundt Cake. So cute and delicious!
This cake is so fun because it is inspired by my homemade funfetti cake – which I highly recommend you give a try too. I just love sprinkles and look for any reason to add them to my dessert recipes.
But because it is summer and more casual – I decided to go with a bundt cake instead of my usual 2-3 layered cakes. There’s just something special about a bundt. I love to make them- especially for special occasions like a holiday.
Check out how cute this cake turned out. It’s so soft with the perfect moist crumb. I know you’ll love it too!
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove a 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 cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting or icing 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.
First – I highly recommend using a non-stick or silicone pan. But just because you are using one of these types of pans doesn’t mean you can skip adding additional non-stick to the pan.
When it comes to non-stick, you want to make sure you are coating liberally and then flouring. You can often skip this step by using something like a cooking spray made for baking.
My favorite way that is nearly fool-proof is bakers release. It is my “go-to” when it comes to making my cakes release cleanly and easily. See below for more info.
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.
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.
Basically a bundt cake is a cake that is baked in a bundt pan. A bundt pan is a round, donut-shaped cake pan that was inspired by a traditional European cake known as Gugelhupf.
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.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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 labled 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.
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.
If you try to flip the cake while it is still hot or even warm, it hasn’t had a chance to firm up yet. Flipping a warm cake increases the likelihood of the cake not releasing from the pan entirely, falling apart, or breaking when it is flipped. Trust me – it is a big fat bummer to have this cake you are so excited about and then have only half of it come out properly, The whole thing is a wash and you have to turn it into something like truffles instead.
This patriotic cake 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 a homemade bundt 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 Patriotic Cake recipe, you’re going to love these other patriotic treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for this 4th of July Bundt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This Strawberry Cobbler Recipe is a classic southern dessert. Sweet and tart with a cake-like topping. It’s the perfect summer treat!
Oh how I love this time of year when fresh fruit is in season and I can make goodies from the things I pick in the garden. I look forward to this and it is what gets me through the harsh winters up here in North Idaho.
I particularly love making cobbler because of just how easy it is to make. In go the berries and then top with the batter, which bakes into this deliciously sweet cake-like layer that compliments the baked strawberries so well. Check it out!
Because of its ease, it is the perfect treat to bake up for a holiday celebration. Fortunately, there are 3 great holidays throughout the summer + all of the weekends full of beautiful weather to get you outside.
This cobbler is my “go-to” when it comes to potlucks and summer gatherings. It is always the first to vanish from the buffet table and everyone asks for the recipe. I know you’ll love it as much as we do!
Looking for Fall Flavors: Don’t miss our Pumpkin Dump Cake Recipe too!
You can, just thaw them and pat them dry before continuing with the recipe. Frozen berries tend to cook out a lot more moisture – so the cobbler may be more soggy when using frozen vs fresh.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Because we typically serve this cobbler at a potluck – we usually like to pair it with all our favorite grilling dishes. Anything we would serve at a backyard bbq is the perfect main or side dish to this cobbler. Here are some of our favorites…
This classic southern dessert 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 a homemade cobbler 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.
If you love this easy cobbler recipe, you’re going to love these other summer treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Strawberry Cobbler as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Check out how to Make a Root Beer Float! With bubbly root beer and creamy vanilla ice cream, it’s a great way to cool down and enjoy a treat!
This time of year is so exciting. We love the warmer weather and all of the summer holidays that come with it. That means we are also looking to pull out the nostalgic recipes and nothing could be more nostalgic than a root beer float.
There’s just something about that super fizzy soda bubbling around the melting creamy vanilla ice cream. So good and brings back all those childhood memories – especially when celebrating the summer holidays.
**Don’t miss our Italian Cream Soda recipe!
Did you grow up having floats as a kid? They are so simple and yet there’s something so special about making them and enjoying them with those you love.
We used to have an A&W near our house when we lived in NV and we would get them every so often and treat the kids. Now our closest one is about 3 hours away – so we haven’t made the trek to visit down there yet. Fortunately, it is so easy to make them that we don’t have to go there to enjoy a frosty one.
Depending on your preference, you can either drink the float or use a spoon. This will depend on the ratio of ice cream to soda and how you like it. I happen to like more ice cream – but I’m an ice cream girl.
There isn’t a “proper way” to enjoy it – just go with how YOU like it!
The owner of Cripple Creek Brewing, Frank J. Wisner, made the first known root beer float on August 19, 1893. It is said that he was inspired by the snowy peaks of the Cow Mountains because they resembled ice cream floating in soda. He combined root beer and vanilla ice cream the next day and called it a “Black Cow”.
This ice cream drink 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 floats 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 treat recipe.
If you love this Easy float 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 this classic frozen drink as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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No-Bake Cheesecake Cups are a quick dessert recipe perfect for any occasion. These ones are patriotic for the 4th of July! Definitely the BEST cheesecake in a jar- ever!
My friends, it is my favorite time of year. I love all things red, white and blue and that includes my food. So when I was thinking about fun little recipes to make for this year’s 4th of July celebrations I knew the main thing had to be red, white and blue – of course.
What I love about these little cheesecake jars is that the recipe only takes a handful of ingredients and they are no-bake. Anything no-bake in the summer is a huge win for me now that we don’t have AC. We love these and I know you’ll love them too. Check it out!
I mean- who’s with me on the no-bake treats? You just can’t go wrong. I had never had a no-bake cheesecake before I met my hubs. Then his grandmother taught me how to make his favorite no-bake cherry cheesecake for his birthday and it was a game-changer.
Honestly, I wondered where it had been all my life. It is no wonder it is his favorite and it quickly became ours too. Years later I started adding my homemade cherry pie filling to the top – that made it over the top delicious.
You bet. These mini cheesecakes will hold in the refrigerator for several days. Just cover each with plastic wrap and keep chilled. I recommend adding the whipped topping and sprinkles when you are ready to serve.
Graham cracker crust is really easy to make. For these no-bake cheesecakes, it is as easy as crushing the graham crackers. Some people like the crust to be sweeter and some like it less dry.
So if you fall into either of those categories – you can mix in 1/2 to 1 tsp granulated sugar to the crushed graham crackers for sweetness and/or add in 1-2 tsp melted butter to moisten the crumbs.
Note- that since this is a smaller cheesecake recipe than what would require a traditional graham cracker crust for a whole 10″ cheesecake, the recipe is a bit different.
Oh yes – that would be delicious. I recommend using chocolate graham crackers for this. You can also use the gluten-free or low- fat graham crackers. They might taste slightly different, but the recipe will still be great.
The possibilities are endless when it comes to toppings on no-bake cheesecake. I see it similar to ice cream in that regard. The sky is the limit here. But here are some of my favorites…
You can, but keep in mind that when you are reducing or removing the fat, you are also removing the part that makes it so creamy and flavorful. So they might not be as delicious but the recipe will still work.
Yes – that is what I love about this recipe. I can change up the colors to make them for any holiday or occasion. Add coordinating sprinkles and you are all set.
This no-bake cheesecake 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 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 treat recipe.
If you love this Easy No-Bake Cheesecake Cups recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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This Jello Jigglers Recipe is an easy dessert for all occasions. Prepare in any color to suit the holiday, like these for the 4th of July.
When it comes to fun desserts, Jello always tops the list. You just can’t go wrong with an easy, no-bake treat like Jello. You can make it in any color to match your theme and the kids just love it.
I know that whenever the Jello comes out, our kids eyes would light up. I love it because it is simple to make and keeps the kitchen cool. Plus it is low in calories – making it a healthier option than other traditional summertime treats.
For these Jello cups we did red and blue. But you could make these in any color combo for a different occasion. Or you can choose to make a batch using just the unflavored gelatin to add some white squares in there too.
It is really up to you- the possibilities are endless with a little creativity. We like to place the squares in these individual cups so people can just grab their dessert and keep it portable. Perfect for curling up to watch the fireworks on 4th of July.
Yes – that will work just fine. Just remember that the ounces on the box are different when using sugar-free. Just check the servings on the box to make sure it is the same as the original version before getting started.
Freezing jello is not recommended. The changes in the molecular structure during the freezing process makes the jello lose its texture and it won’t harden. Frozen jello becomes melted and runny when thawed.
It is understandable that you would want to make these fun jello squares in a multitude of colors. To do so, just make one color first and refrigerate for at least 30 minutes or until firm. This will take less time because the amount in the pan will be less and the mixture will be thin.
Once that layer is firm, make the second color and then pour gently over the first layer. Refrigerate again until firm. Repeat if desired until you achieve your desired effect.
You bet- that is a great idea. I prefer the metal ones because they are usually thinner than the plastic ones so you get a cleaner cut.
When removing the jello you want it to slide right out so you get those pretty, clean lines. If your jello is a bit too stuck on the pan, you’ll need to give it a little help to release.
To do so, fill your sink with warm water – about 1-2″ deep. Then place the pan into the water just enough that the water comes up the sides of the pan, taking care to not let any pour over the top onto your jello.
Let sit for 10-15 seconds – this should help it to release from the pan easier and without scraping.
Yes – using silicone molds is a great way to make cute shapes with jello. Be sure to coat the mold really well with cooking spray to make sure you can release the jello from the mold cleanly.
Typically jello will set in about 4 hours. But this will really depend on the size and depth of the dish you are using. For this recipe, it was about 4 hours using an 8×8 baking pan with a depth of about 1″.
Keep any leftover jigglers in the refrigerator. They should hold up for a good 7-10 days in an airtight container.
This jello jigglers 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 jigglers 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 treat recipe.
If you love this Easy Jello Jigglers recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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This copycat recipe for the famed Cracker Barrel Coca-Cola Cake will be your new favorite dessert to bring to all your potlucks and parties!
Welcome to the wonderful world of iconic Southern desserts! Today, we’re diving into the irresistible and moist Chocolate Coca-Cola Cake that you’ve probably devoured at Cracker Barrel restaurants.
Known for its unique flavor and rich, fudgy frosting, this cake will satisfy your sweet tooth in the best possible way.
What’s even better? We’ll be making this decadent cake in the comfort of our own kitchen with our easy-to-follow, copycat recipe. So, grab your apron, and let’s start!
View postAdorable Strawberry Kiss Cookies made with strawberry ice cream cone chocolate Hershey kisses make the cutest blossom cookies ever. So soft and chewy with that delicious melted chocolate kiss make these great for birthdays, holidays, and more.
Who loves cookies? When it comes to cookies I will never turn down one that is decorated super cute or is made with a new little treat – like these cookies here.
A friend and I came across these new strawberry ice cream cone chocolate kisses and we knew immediately that we just had to make them into some sweet little blossom cookies.
I love them with the precious pastel colored sprinkles on the cookies. They would be perfect for a unicorn birthday party.
I mean, blossom cookies are typically made with a peanut butter cookie base and then topped with a milk chocolate kiss. But these are just too cute with a sugar cookie base, those colorful sprinkles and the addition of the strawberry kiss.
Definitely an upgrade from the original version if you ask me.
Place the cookies in an airtight container and keep them at room temperature for up to 4 days. Please make sure the kisses have hardened again before stacking them. They can get soft when placed on the warm cookies and you don’t want them to get smashed when stacking.
For thicker/fatter cookies – use shortening instead of butter to eliminate spread while baking.
The short answer is yes. These cookies can be frozen after baking, once they have completely cooled. The best way to do that is to wrap each cookie individually with plastic wrap. Then place them in an airtight container or zip-top bag. You can freeze for up to 3 months. Keep in mind that the sprinkles may sweat from the moisture in the freezer – so you might want to stick to only freezing the ones without sprinkles.
You can also freeze the dough. Just roll it into balls and place on a baking sheet. Freeze in a single layer. Once frozen, transfer to an airtight container for space-saving.
When ready to bake, thaw the dough, roll the cookies in the sugar or sprinkles and then bake as directed. Please don’t add the sugar or sprinkles prior to freezing – neither holds up too well with the moisture in the freezer.
For this particular cookie recipe it isn’t necessary unless your butter is really soft. However, if you love your kiss cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes.
Peppermint Shortbread Kiss Cookies
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
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.
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.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
TIP
Refrigerate the chocolate kisses until you are ready to add them. This will keep them from melting too much when adding them on top of a warm cookie.
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.
This cookie 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 blossom cookies 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 cookie recipe.
If you love this Strawberry Kiss Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Reese’s Potato Chip Cookie Bars
Chewy Ritz Cracker Oatmeal Cookies
Valentine Chocolate Chip Cookies
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Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!
Who loves ice cream? I have only come across a handful of people in my time that weren’t right there with me when I say how much I love it. I know – it’s mind-boggling.
Ice cream sandwiches- even better, because it’s portable ice cream. LOVE it! So how could we make them even better? Ummmmm – make them with chocolate chip cookies of course! Delish!
Don’t miss our Air Fryer S’mores Recipe!
View postThis is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.
There’s something just so special about macarons. I’m not sure if it is the intimidation factor people seem to have because they are made so differently than pretty much any other type of cookie out there. But they are definitely special.
My friend, the macaron queen, came over one day and made these Chocolate Macarons with Salted Caramel Filling with me. I can tell you – they were absolutely INCREDIBLE! You don’t have to be intimidated – we have all the steps broken down here for you so you can make these awesome cookies yourself.
I’m all for pairing chocolate and salted caramel. Those flavors are a match made in heaven. I’m already a huge fan of each one separately – so it is no surprise that they would be great together too.
These light, delicate cookies sandwiched together with that super creamy filling is unbelievably scrumptious. Perfect for holidays like Easter or Mother’s Day. I know I’d sure love to receive a box of these – no matter the occasion.
Because the whipped egg whites are so delicate during this mixing process, I recommend making batches back to back, instead of trying to double the ingredients in the mixing bowl.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.
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.
This chocolate macaron recipe is SUPER delicious – and if you’re like me, then you might already have some of these items on hand. But maybe you have never made homemade macarons before, & you’re a bit nervous, I completely understand – but I can tell you that 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 cookie recipe.
If you love this Chocolate Macaron recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!
Who loves a good no-bake dessert? I’m all for saving energy, keeping the house cool, and whipping up something super easy. This recipe for dirt cake comes straight out of grandma’s recipe box. God love her – she was the queen of easy recipes like this.
While dirt cake has been around for a long time, there are many different ways to make it. This version is what I call my “base” which all my other variations derive from. It’s quick, practically effortless and everyone will be so thrilled you made it.
You really can’t go wrong with this one. That compacted Oreo crust topped with that super creamy pudding layer. YUM! Then that top layer of Oreo crumbs just makes my heart go pitter-patter.
I love brining this to backyard BBQ’s, potlucks, pool parties and low key celebrations for holidays like Mother’s day and Father’s day too.
I know you’ll love it. Check out all the details below.
Dirt cake is a simple dessert, ideal for summer, consisting of layers of luscious pudding and cream cheese mixture along with an Oreo crust and crumbled Oreo topping. Perfect for Oreo lovers, this no-bake dessert is super creamy. If serving to the kiddos – make sure to add the optional gummy worms to make it a true “dirt cake”.
Just keep it refrigerated 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.
Chilling is critical. Without chilling for a minimum of 2 hours, (but I prefer overnight) the pudding layer will just be a sloppy mess. The consistency will be just slightly thicker than pudding by itself, which doesn’t lend to serving as slices. Please plan for the chill time – it makes all the difference.
We love making dirt cake for so many occasions. Here are some of the other main dish and side dish recipes we pair with it.
This dirt cake recipe should be served as shown here- cut in a slice. If your dirt cake consistency didn’t turn out as expected – here are some things to check and try.
This dirt cake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made a no-bake 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 treat recipe.
If you love this Easy Dirt Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
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Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker & marshmallow cream make this incredible S’mores Cookie Recipe.
Are you a s’mores lover? In this house – people can’t get enough. So when I decided to use super buttery, homemade chocolate chip cookies in place of graham crackers to make s’mores – the house went WILD!
Who could blame them. I mean – the cookies alone have everyone raving. But then to make them into a sandwich with silky chocolate, a sprinkle of graham cracker and gooey marshmallow – hello! Eyes are rolling to the back of the head on these!
You know the saying – less is more. But not in this case. MORE IS MORE my friends!
When it comes to dessert – I’m all about the excess. Go big or Go home – you know – all of the sayings that mean you need to forget the diet, don’t even think about counting calories and just go all in.
That’s where these cookie sandwiches come in. They are just about the most sinful thing on the planet and when you are eating one – all your cares can go to the wayside for just those few minutes. Leave the guilt for later and just savor every single bite – because these are INCREDIBLE!
You can store the s’mores cookie sandwiches in the fridge for up to one week. Because of the marshmallow cream, they can make quite the mess when stored at room temperature
These taste great as soon as they’re made. Since I recommend storing them in the fridge so the marshmallow doesn’t melt everywhere, it’s perfectly okay to eat them cold too!
No worries! If you can’t find chocolate spread at your local grocery store, just melt about ¾ cup of chocolate chips. Put the chocolate chips in a microwave-safe bowl and heat at 10-15 second intervals, pausing to stir the chocolate, until it’s completely melted. Voilà! Chocolate spread!
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment. I recommend using a hand mixer if you don’t have a stand mixer.
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.
Because s’mores are a favorite in this house – we like to do a s’mores-themed day at least once a season and then add in some of our other favorites to complement the spread of goodies. Here are some of the recipes I feel are a MUST for you to make.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
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.
You can, and we do it often. It might take a bit longer to bake and assemble all of the additional cookies, but doubling works fine.
You can bake the cookies ahead of time and freeze those. I don’t recommend freezing the cookies once they are assembled as the marshmallow cream doesn’t thaw too well.
You bet! If you have another favorite cookie – I definitely recommend mixing it up and using those to makes these s’mores cookie sandwiches. I would say that you should stick to a heartier cookie as the super-soft ones might not hold up to all the smooshing when biting into this S’mores Cookie Recipe. I personally recommend the following recipes to try…
This s’mores cookie 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 s’mores treats before – 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.
If you love this Easy S’mores Cookie 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 S’mores Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Cookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!
Who loves cookie dough? I simply can’t get enough. Like a lot of people, I grew up sneaking a spoonful of uncooked dough while making cookies.
I knew then that I shouldn’t be doing it. So a few years ago when I made my first edible cookie dough without eggs I was elated that I could finally enjoy my favorite guilty pleasure, without the guilt.
We probably make egg-free cookie dough several times a month. Most of the time it is the same recipe that we know we already love.
But then there are times when we get inspired to create something new. Maybe it’s for a holiday coming up, but a lot of the time it is just something cute we come across while shopping – which is how this Cookie Monster Cookie Dough came about.
I just couldn’t resist the tiny little chocolate chip and Oreo cookies. When I saw them I knew that I just had to make a Cookie Monster-inspired dessert.
Just keep it refrigerated 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.
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.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.
I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…
If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.
Yes, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.
This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.
So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.
Yes, absolutely, that will work just fine. If you need to use almond, coconut, or oat milk, that will all work great too.
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.
Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.
Things like levening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
If you were to bake this dough it would result in a puddle of goo on your baking pan.
**IF YOU WANT TO MAKE COOKIE MONSTER COOKIES – TRY MY RECIPE HERE!
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.
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.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.
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 cookie dough 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.
I have not personally made it with a substitute. I think it will work just fine – but the texture may be a bit off from the original. If you do try this, I would recommend using a 1:1 flour like this one. Please come back & tell me how it turned out.
This edible cookie dough recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made egg-free cookie dough 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 no-bake treat recipe.
If you love this easy edible blue cookie dough 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 Cookie Monster Cookie Dough as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.
Who loves s’mores? They are a huge hit in our house. The kids, and the adults go crazy for the delectable flavor combo of chocolate, marshmallows and graham crackers.
But we can’t always get the fire pit going and we don’t want to wait until we can get out camping to enjoy this favorite treat. So I created this delicious s’mores bar recipe that we can enjoy any time of year.
I love that these are so simple to make. Bar recipes usually are. No worries about individual portions or worrying about spread and rise like you do with cookies.
These are literally everything you love about s’mores all in a neat little bar that is easily transportable. So you can enjoy them just about anywhere.
Place any extra bars in an airtight container and keep them at room temperature for up to 4 days. If you live in a hotter climate, you might want to refrigerate them until ready to serve again. Just microwave for a few seconds to warm them up again.
Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.
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.
We REALLY love easy treats in this house. So it’s no surprise that I have a ton of recipes that fall into that category. Here is a short list of some of our family favorites that we make again and again.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended cream cheese or butter. You want everything evenly disbursed for the perfect baked good texture.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
Vanilla extract is a common flavoring found in a good portion of cookie and baked good recipes and really, many other types of recipes too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
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.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
This s’mores bar 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 baked s’mores 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 treat recipe.
If you love this Easy S’mores Bar 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 S’mores Bars as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!
Who loves no-bake desserts? After living in the NV desert for as long as we did, I really created a deep love affair with anything I could make without turning on that oven.
Recipes like this Banana Split Cake came right out of grandma’s old recipe box and we made them OFTEN. But just because we don’t live in the sweltering heat anymore doesn’t mean we don’t still enjoy this scrumptious and easy treat as often as we can.
You can’t go wrong with this one. It has all the things you love about a banana split, all in a beautifully layered cool snack.
I mean, when you want a cool down, there will always be ice cream. But this is so much more fun and a nice way to break up the traditional treats you get during the summer months.
This is always a huge hit at backyard pool parties, summer BBQ’s, birthdays and even just as a nice little treat to enjoy after a long day working in the yard.
Just keep it refrigerated 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.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
It is incredibly important to follow the instructions when it comes to the chilling steps of this recipe. Please don’t try to add all the layers at once without chilling in between each one.
I understand that it can be time-consuming to wait, but believe me, it will be a giant mess when spreading the layers if you try to do them without chilling. Plus you want to be able to cut a nice neat slice when serving- which happens when this is properly chilled.
You bet! If you like making your own whipped cream, you can use that in this recipe. I recommend stabilizing it before adding to keep it from deflating over time. Please don’t use the stuff that sprays out of a can. That won’t give you the end result we are looking for here.
We REALLY love easy treats in this house. So it’s no surprise that I have a ton of recipes that fall into that category. Here is a short list of some of our family favorites that we make again and again.
Of course, you can use another type of fruit. Keep in mind that a lot of other types of berries can add additional moisture to the layers, which can change the end result. So make sure they are really fresh and preferably firm before adding.
This no-bake 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 no-bake 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.
If you love this Easy Banana Split Cake 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 Banana Split 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!
Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!
Do you love cannoli? Who could resist that tender shell piped full of sweet cream filling? It’s so delicious.
So one day my friend came over and we decided to change up my traditional cannoli recipe that we made in the air fryer. We made this version churro-style for Cinco de Mayo and I have to say – they were AH-MAZ-ING! (Don’t miss my traditional Churro Recipe too!)
We didn’t just add the usual cinnamon and sugar to the outside shell. While that in and of itself is scrumptious – we wanted to add a little something to the filling too.
In that filling you’ll also find cinnamon – because we have some serious cinnamon lovers in this house.
I blame the fact that I enjoyed a cinnamon roll from Sweetie Pies every single day when I was expecting my son. I’m pretty sure that fueled his cinnamon obsession today.
But that aside – the addition of cinnamon and blending traditional Italian and Mexican flavors was a great idea. I don’t know if I’ll ever be able to go back to a traditional cannoli again.
Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or try using apple cider vinegar which doesn’t contain any alcohol for this recipe.
Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.
You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.
Be sure to add the cinnamon and sugar coating after they are thawed during the assembly process. The coating won’t freeze well.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
This air fryer churro-style cannoli 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 are new to air frying & you might be a bit nervous – but you’re going to love this tasty little treat. I have made a list below of the things I absolutely can’t live without when it comes to making this recipe.
If you love this Easy Air Fryer Churro Cannoli 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 Churro-Style Cannoli 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!
Carrot Cake w/ Pineapple creates a divine flavor combination, finished with a creamy, decadent frosting. So tasty, and great for any occasion.
Dive into a slice of heaven with this Carrot Cake w/ Pineapple recipe, where every bite is a perfect mix of moist, flavorful delight. This cake is a magical blend of freshly grated carrots and juicy pineapple chunks, all wrapped up in a dreamy cream cheese frosting.
Whether you’re celebrating a special occasion or just craving something sweet, this cake is guaranteed to impress and satisfy you. With its easy steps and mouthwatering results, you’ll find yourself making this cake again and again, each time falling more in love with its deliciousness.
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