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Rocky Road Ice Cream

This easy no-churn Rocky Road Ice Cream recipe is incredibly delicious and is perfect for hot summer days, parties, and celebrations!

Do you love rocky road ice cream? Growing up it topped my list of favorites – mainly because there weren’t a lot of flavors to choose from, or at least it seemed that way. Unless of course, you were going to Baskin Robbins – home of the 31 flavors.

But this one – it had a little bit of everything – chocolate, nuts, and marshmallows. I couldn’t really ask for much more. So it is no surprise that I would want to make my own – especially knowing just how easy it is to do. Check this out – I know you’ll love it.

Now with this one, we decided to go vanilla – instead of the traditional chocolate. Why? Just to do something different. But there are plenty of chocolate chips in there to still give enough of a chocolate punch.

I love this because it is super creamy and can be made without churning – meaning you don’t need an ice cream maker to create this scrumptious frozen dessert. You won’t believe how simple it is. The hardest part is waiting for it to freeze before you can enjoy it.

rocky road ice cream recipe

Here are some commonly asked questions

What is rocky road ice cream?

Rocky road ice cream is most often made with a chocolate ice cream base (but in this case we made it with vanilla) that has nuts and marshmallows mixed throughout.

Does no-churn ice cream taste the same?

Actually no – it is better than what you get in the store. Aside from having only a handful of ingredients, it is so much creamier, richer, and has a lot more flavorful than what you are used to. We definitely prefer it here in this house.

rocky road recipe

Can this be made into chocolate ice cream?

You bet – if you want to make this ice cream chocolate instead of vanilla – just add 1/2 cup cocoa powder (not Dutch-processed) into the heavy cream while it is whipping – before adding the other ingredients. You can also try using malt milk powder to make this ice cream malted.

recipe for rocky road ice cream

ingredients for no-churn Rocky Road Ice Cream

What is in rocky road ice cream?

heavy whipping cream
sweetened condensed milk
vanilla extract
mini marshmallows
peanuts chopped
chocolate chips

how to make no-churn Rocky Road Ice Cream

How to make rocky road ice cream

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form.
Fold in the vanilla extract and the condensed milk.
Add the marshmallows, peanuts, and chocolate chips and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and freeze overnight.
Scoop out and enjoy with toppings of your choice!
Store covered in the freezer for up to 1 month.

Tips and Variations for this Ice Cream

You can use regular or mini chocolate chips. I find that the mini version are easier to chew.
This recipe calls for peanuts but you can also try slivered almonds, chopped walnuts, pecans or even pistachios.
Low fat or low sugar ingredients won’t yield the same creamy results.
Chop the mix-ins before adding to make the ice cream easier to eat.
You can use mini marshmallows or try the tiny dehydrated marshmallows in either regular or chocolate.
Place the plastic wrap directly on top of the mixture (touching it) to prevent ice crystals from forming.
Don’t store this in a glass container – plastic or metal please.

If you love frozen treats – check out some of our favorites here…

vanilla chocolate marshmallows ice cream

Products I love when making rocky road ice cream…

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 Rocky Road Ice Cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Cookie Ice Cream Sandwiches

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!

Check out this recipe

Moose Tracks Ice Cream

Super easy, no-churn Moose Tracks Ice Cream is loaded with peanut butter cups and ribbons of chocolate fudge. No ice cream maker required!

Check out this recipe

Circus Animal Cookie Ice Cream

This Circus Animal Cookie Ice Cream is a simple, no churn recipe that will bring back all those great childhood memories with those colorful, fudge covered cookies.

Check out this recipe

Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

Check out this recipe

Salted Caramel Pretzel Ice Cream

Salted caramel lovers rejoice! This easy homemade no churn Salted Caramel Pretzel Ice Cream is packed full of salted caramel & pretzels. It will make you swoon with delight.

Check out this recipe

easy dessert recipe - Salted Caramel Pretzel Ice Cream

Chocolate Malted Crunch Ice Cream

Chocolate Malted Crunch Ice Cream, just like your favorite childhood Thrifty Ice Cream flavor. This easy summer dessert is simply the best homemade ice cream flavor EVER!

Check out this recipe

Chocolate Malted Crunch Ice Cream - Just like you remember from Thrifty {on Kleinworth & Co. www.kleinworthco.com}

Easy Skinny Ice Cream Sandwiches

Easy Skinny Ice Cream Sandwiches are made with just 3-ingredients & count as just 2 points. Simple frozen dessert & curbs that sweet craving. So good!

Check out this recipe

If you love this recipe for Homemade Rocky Road 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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Rocky Road Ice Cream

This easy no-churn Rocky Road Ice Cream recipe is incredibly delicious and is perfect for hot summer days, parties, and celebrations!

Prep Time10

Chill12

Course: Dessert

Cuisine: American

Keyword: chocolate chip, ice cream, marshmallows, peanuts, rocky road, vanilla

Servings:

Ingredients

2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 tbsp vanilla extract
1 cup mini marshmallows
1 cup peanuts chopped
1 cup chocolate chips

Instructions

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form.
Fold in the vanilla extract and the condensed milk.
Add the marshmallows, peanuts, and chocolate chips and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and freeze overnight.
Scoop out and enjoy with toppings of your choice!
Store covered in the freezer for up to 1 month.

Notes

I used mini chocolate chips but use whatever you have on hand!
Make sure you’re using sweetened condensed milk, not evaporated milk

Homemade Mayonnaise

By Kleinworth & Co Leave a Comment

Make your own Homemade Mayonnaise at home with this easy, foolproof recipe. All it takes is a handful of ingredients, a blender, and a few minutes.

Have you ever made homemade mayo before? While we are on a special diet we are watching every ingredient in everything we are eating. So that means a whole lot of making our own kitchen staples like this homemade mayo.

Making your own isn’t as intimidating as it may seem. The best part is that we can control every single ingredient that goes into it and that makes me feel good.

What I really love is how we only make what we plan to use when we plan to use it. We don’t have a huge jar in the fridge for an undisclosed amount of time taking up space.

We can be more mindful of what we are using and making. Plus this tastes SO MUCH BETTER THAN THE STUFF IN THE STORE. I know you’ll love it as much as we do.

Here are some commonly asked questions

Is it safe to eat homemade mayonnaise?

It is not uncommon for people to get sick from eating raw egg products, due to the presence of salmonella bacteria. However, using pasteurized egg products will reduce your likelihood of getting sick.

How long is homemade mayonnaise safe to eat?

For many, the whole point of making something at home is to avoid all of the additives and preservatives in the foods one would typically buy at the store.

Unfortunately, this means that our homemade alternatives must be made fresh rather than stored for longer periods of time. In this case, homemade mayonnaise will only last for 3-4 days when stored in the refrigerator.

Though homemade mayonnaise will not keep as long as that bought from the store, fermenting your homemade mayonnaise will extend its lifespan, allowing it to last for up to two weeks.

Simply add 1 tbs of commercial starter culture or whey strained from yogurt with live cultures to the mix, then allow it to sit at room temperature for 8 hours. This allows for cultures of good microbes to grow in the mayonnaise and inhibit bad organisms from spoiling the food.

Ingredients for Homemade Mayonnaise

eggs
white vinegar
salt
vegetable oil

Why did my mayonnaise liquefy over time?

Mayonnaise is an emulsified and homogenous blend between egg yolks and oil. Store-bought mayo contains hydrogenated oils to preserve emulsification and keep the mixture thick. However, homemade mayonnaise does not use hydrogenated oils, making it healthier but also less likely to remain an emulsified and homogenous blend.

To fix de-emulsified mayonnaise, simply add 2 tsp of boiling water and mix together to re-emulsify the components.

How to Make Homemade Mayonnaise

In a blender, blend together the eggs, vinegar, and salt.
Simultaneously, slowly drizzle in the oil while blending. Once the oil is incorporated, blend for about 1 more minute.
Store in an airtight container for 3 weeks.

My mayonnaise is too thin. How do I thicken it up?

If your mayonnaise is too thin, it is likely due to adding too much of water-based ingredients to the mixture. To fix this, simply add oil in 1 tbs increments until the mixture achieves the desired consistency.

Why is my homemade mayonnaise yellow?

Store-bought mayonnaise is usually bleached to give it its white color. Homemade mayonnaise will be yellow due to the natural pigment in the egg yolk. Should you decide to ferment your mayonnaise, it will be a more pronounced yellow as well.

Does homemade mayonnaise taste different than the store-bought version?

It all depends on the type of oils and other emulsifiers you use. For instance, to get a more muted flavor, you will need to use a cleaner oil (like grapeseed oil) when making your mayonnaise. To further reduce the flavor of homemade mayonnaise, you will need to also choose a milder acid for your mix.

I recommend using lemon juice if you want to remove the vinegar from the recipe.

Can this recipe be doubled?

You can, and we do it often. Usually, when I know I will be making a lot of recipes that will be calling for mayo, I’ll whip up a double or triple batch of this great recipe.

How to tell if eggs are fresh

We have a habit of stocking up on eggs and then forgetting about them because they are out in the garage fridge.

While eggs will keep (if refrigerated properly) for up to 6 weeks beyond the date on the package – I always like to do this nifty little test if I know they have been in there for a while. The date isn’t always accurate.

When eggs go bad – they create an air bubble inside the shell. So if you place an egg in a few inches of water – watch what it does.

If it stays at the bottom – it is good.
If it sort of hovers halfway between the bottom and the top of the water – it’s on the way to going bad and should be used immediately.
NOW – if the egg floats – that means the air bubble has formed and the egg is no longer safe to eat and should be tossed out.

Products I love when making homemade mayo…

This mayo 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 mayo 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 recipe. (you can also SHOP MY FAVORITES in my store)

mixing bowl
whisk
blender
jars

If you love this easy recipe for homemade mayonnaise, you’re going to love these other homemade sauces and spreads too. Please click each link below to find the easy, printable recipe!

Instant Pot Applesauce

Learn how to make Instant Pot Applesauce, a simple and easy fall recipe that can be made with just a 30 minute cook time. It takes just 2 ingredients and it’s sugar-free!

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Carolina BBQ Sauce

Carolina BBQ sauce is a delicious, flavorful, and tangy sauce for every occasion. Less sweet than Texas sauce but with a little heat. It goes great on everything from chicken to pork to vegetables.

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THE BEST Homemade Ranch Dressing – EVER!

Skip the bottled version at the store and make this flavorful Ranch Dressing from scratch. It’s easier than you might think, and once you make it, you can use it on all your favorite foods. It is THE BEST homemade ranch dressing – EVER!

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BEST Pork Marinade Recipe

If you’d like to have juicy, flavorful, and tender pork to enjoy with the family, make this Pork Marinade. It’s made with simple, yet tasty ingredients that work perfectly together. It is truly the BEST pork marinade recipe!

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Texas BBQ Sauce

Texas BBQ Sauce is the perfect addition to any grilled dish. Whether you’re grilling steak, chicken, or veggies, this sauce will give your meal a delicious smoky flavor.

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Cinnamon Honey Butter

This recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!

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Best Chicken Marinade

This is simply the Best Chicken Marinade to make any chicken flavorful and juicy. Great for baked, BBQ, stovetop, or slow cooker recipes.

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Best Burger Sauce on a Double Caramelized Onion Burger

Best Burger Sauce on a Double Caramelized Onion Burger is the best thing you’ll ever eat. Delicious over the top juicy burger loaded with all the good stuff.

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Veggie Dip Recipe

This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!

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Creamed Honey – Whipped Honey

Creamed Honey – a simple & easy way to decrystalize your honey & give it a smooth, creamy consistency.

Check out this recipe

Other Homemade Kitchen Staple Ingredients

Honey Cinnamon Butter

Italian Garlic Butter

Homemade Brown Sugar

Herb Butter

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Print Recipe

Homemade Mayonnaise

Make your own Homemade Mayonnaise at home with this easy, foolproof recipe. All it takes is a handful of ingredients, a blender, and a few minutes.

Prep Time5

Total Time5

Course: Sauce

Cuisine: American

Keyword: mayonnaise

Servings: cups

Calories: 1994kcal

Equipment

blender

Ingredients

2 eggs
3 tbsp white vinegar
1 tsp salt
2 cups vegetable oil

Instructions

In a blender, blend together the eggs, vinegar, and salt.
Simultaneously, slowly drizzle in the oil while blending. Once oil is incorporated, blend for about 1 more minute.
Store in an airtight container for 3 weeks.

Nutrition

Brownie Cake

By Kleinworth & Co Leave a Comment

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.

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Oreo Icebox Cake

By Kleinworth & Co 2 Comments

This 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.

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Chocolate Milkshake Recipe

By Kleinworth & Co Leave a Comment

Learn 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.

chocolate milkshake

Here are some commonly asked questions

Do I have to use chocolate ice cream?

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.

Milkshake Variations & Tips

try this with vanilla ice cream
double the chocolate sauce
add milk chocolate chips, mini chocolate chips or chocolate shavings
add 1/2 cup of ice cubes to make thick milkshakes
use less milk to make the milkshake thicker
add more milk to make a thin milkshake
serve with a wide straw if you don’t want to enjoy this with a spoon
use full fat ice cream for best results (so it is an extra creamy milkshake)
try a scoop of malt milk powder

How long does it take to make a milkshake?

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.

chocolate shake

What toppings taste best with a milkshake?

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.

Can I add ingredients to the blender with the ice cream and milk?

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.

chocolate milkshake recipes

Is there a way to make dairy-free milkshakes?

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.

chocolate ice cream milkshake

How do you make a milkshake?

Add the ice cream to the blender.
Pour in the chocolate syrup and the milk.
Blend until well combined.
Serve immediately by pouring into a serving glass and topping with whip cream, sprinkles and a cherry if desired.

Ingredients in a Chocolate Milkshake

You won’t need too many ingredients to make a delicious Chocolate Shake. Make sure you have the following items ready to use:

Ice Cream. You can use chocolate ice cream or any other type of ice cream you like, such as vanilla, strawberry, or even chocolate chip cookie dough. Use any brand of ice cream to make you shake.
Whole Milk. You’ll combine a ½ cup of whole milk with two scoops of the ice cream of your choice.
Chocolate Syrup. Add more flavor to your shake by using a bit of chocolate syrup. The brand of syrup doesn’t matter much, but Hershey’s Chocolate Syrup is an excellent choice.

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.

Serving

Whip cream
Sprinkles
Maraschino cherries

Can I freeze the milkshakes?

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.

How many shakes does this recipe make?

Follow this recipe to make two milkshakes at a time. You can double the recipe if you need to.

Products I love when making this decadent chocolate milkshake…

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!

Lemon Lush Dessert

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!

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S’mores Cookie Sandwiches

Soft & chewy chocolate chip cookies sandwiched together with chocolate spread, crushed graham cracker &marshmallow cream make these S’mores Cookie Sandwiches.

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Jello Jigglers Recipe

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.

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Frozen Bananas

It’s time for all your favorite summer foods. Things like these chocolate covered Frozen Bananas top the favorites list for sure.

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Cookie Ice Cream Sandwiches

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!

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Banana Split Cake

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!

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Cookie Dough Dip

Cookie Dough Dip, a quick and easy dessert recipe that’s perfect for dipping when served with cookies, fresh fruit, or pretzels. Great for parties- Ready in 5 minutes! It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!

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If you love this recipe for Homemade Chocolate Milkshake 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!

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Print Recipe

How to Make a Chocolate Milkshake

Learn 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!

Prep Time5

Course: Beverage, Dessert, Snack

Cuisine: American

Keyword: chocolate, ice cream, milkshake

Servings:

Ingredients

2 cups chocolate ice cream or your favorite flavor
½ cup whole milk
1 tbsp chocolate syrup

Serving

Whip cream
Sprinkles
Maraschino cherries

Instructions

Add the ice cream to the blender.
Pour in the chocolate syrup and the milk.
Blend until well combined.
Serve immediately by pouring into a serving glass and topping with whip cream, sprinkles and a cherry if desired.

Zucchini Cupcakes with Cream Cheese Frosting

By Kleinworth & Co 2 Comments

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.

Zucchini Cupcakes with Cream Cheese Frosting

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.

zucchini cupcakes

Here are some commonly asked questions

What is the best way to store leftover zucchini cake?

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.

Zucchini Cake Variations

add nuts such as pecans or chopped walnuts
mix in dried fruit like dried cranberries or raisins
try adding chocolate chips, chopped dates, or shredded carrots to the batter
add eggnog frosting to the top of the cake
try it with chocolate cream cheese frosting or maple frosting

What is the best way to shred zucchini?

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.

zucchini cake recipe

recipe for Zucchini Cupcakes with Cream Cheese Frosting

Why do the ingredients need to be at room temperature?

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.

How to soften the butter to room temperature?

First

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.

Second

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.

Third

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.

recipe for zucchini cupcakes

ingredients for zucchini cupcakes

Cupcakes

all-purpose flour
granulated sugar
ground cinnamon
baking powder
milk
vegetable oil
eggs
pure vanilla extract
shredded zucchini or grated zucchini

Frosting

cream cheese – softened
butter – softened
vanilla extract
confectioner’s sugar (some call it powdered sugar)

Can zucchini cake be frozen?

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.

Love zucchini? Don’t miss these other zucchini recipes

How do I properly measure the flour?

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.

zucchini cake with cream cheese frosting

how to make zucchini cupcakes

Cupcakes

Preheat the oven to 350F.
Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the milk, vegetable oil, eggs, and vanilla extract to the flour mixture. Mix just until combined– you don’t want to overmix!
Fold in the zucchini.
Fill each cupcake well of the prepared pan ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all the same size).
Bake the cupcakes in the preheated oven until a toothpick inserted into the center comes out clean– about 18-20 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating them (below).

How to make cream cheese frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
Add the vanilla extract and mix to combine.
At a low speed, add the confectioner’s sugar (about a 1/2 cup at a time) until completely incorporated.
Once all of the sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D).
Decorate the cupcakes as desired.
Store any leftover cupcakes in the refrigerator for up to 5 days.

Tips for the best zucchini cake

Use a large bowl so you have plenty of room for mixing and folding
Zucchini will vary in their moisture content – the ones straight from the garden tend to have a lot of moisture while the ones from the grocery store are a bit on the dryer side. If your zucchini is on the wetter side – let it strain in a colander for about 30 minutes before adding to the batter.
Don’t sub in brown sugar in place of the granulated sugar.
Utilize a food processor for shredding the zucchini if possible – it is so much faster than using a cheese grater.
You should be able to get plenty of shredded zucchini for this recipe from one large zucchini and possibly have some leftover for other recipes.
If you don’t have a cookie scoop to portion out the batter – try transferring it to a large measuring cup. This makes it easy to pour batter into the muffin tin to keep prep clean.
Top the cake with sprinkles, sparkling sugar, or even graham cracker crumbs or cookies for added flavor.

cream cheese frosting recipe

Products I love when making these spiced cupcakes…

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.

best zucchini cupcakes

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!

S’mores Cupcakes

These S’mores Cupcakes are made with a homemade chocolate cupcake recipe, topped with rich chocolate frosting, crushed graham crackers & marshmallow meringue. They will definitely send your eyes rolling back with every bite.

Check out this recipe

Red Velvet Cupcakes with Cream Cheese Frosting

These Red Velvet Cupcakes with Cream Cheese Frosting are the perfect dessert for Christmas, Valentine’s Day, or any other celebration. Easy to make with a perfect moist crumble. You don’t want to pass these up.

Check out this recipe

Monster Cupcakes

Monster Cupcakes are the perfect treat for your Halloween party. Funny eyes & colorful frosting, these easy desserts will delight all the ghools & goblins.

Check out this recipe

Nutella Filled Cupcakes

Nutella Filled Cupcakes are homemade vanilla cupcakes stuffed with creamy Nutella & topped with chocolate buttercream frosting. Perfect for birthdays, holidays, or any occasion.

Check out this recipe

Best Bakery-Style Vanilla Cupcakes

Best Bakery-Style Vanilla Cupcakes that are so easy to make at home. Perfect for parties, holidays & all celebrations. Better than anything you can buy! YUM!

Check out this recipe

Best Bakery-Style Vanilla Cupcakes - how to make cupcakes

Chocolate Covered Strawberry Cupcakes

Chocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!

Check out this recipe

Cupcake with chocolate covered strawberries

Carrot Cake Cupcakes with Cream Cheese Frosting

Carrot Cake Cupcakes with Cream Cheese Frosting & topped with OREO Carrot Cake Cookies are the perfect dessert recipe for all your spring celebrations.

Check out this recipe

How to make Carrot Cake Cupcakes with Cream Cheese Frosting

Funfetti Cupcakes Recipe + Cream Cheese Frosting

This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!

Check out this 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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Print Recipe

5 from 2 votes

Zucchini Cupcakes with Cream Cheese Frosting

These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert.

Prep Time30

Cook Time20

Total Time50

Course: Dessert

Cuisine: American

Keyword: cream cheese frosting, cupcakes, zucchini

Servings: cupcakes

Ingredients

Cupcakes

1 ½ cups all-purpose flour
1 cup granulated sugar
2 tsp ground cinnamon
1 tsp baking powder
½ cup milk
½ cup vegetable oil
2 large eggs
1 tsp pure vanilla extract
1 cup shredded zucchini

Frosting

8 ounces cream cheese softened
4 tbsp butter softened
1 tsp vanilla extract
2 cups confectioner’s sugar

Instructions

Cupcakes

Preheat the oven to 350F.
Line a cupcake pan with 12 liners.
In a large mixing bowl, whisk together the flour, sugar, cinnamon, and baking powder.
Add the milk, vegetable oil, eggs, and vanilla extract. Mix just until combined– you don’t want to overmix!
Fold in the zucchini.
Fill each cupcake well ¾ of the way full (I use a ¼ cup cookie scoop to make sure they’re all the same size).
Bake the cupcakes until a toothpick inserted into the center comes out clean– about 18-20 minutes.
Allow the cupcakes to cool completely on a wire rack before decorating them (below).

Frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
Add the vanilla extract and mix to combine.
On a low speed, add the confectioner’s sugar (about a 1/2 cup at a time) until completely incorporated.
Once all of the sugar has been added, turn the mixer to high and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D).
Decorate the cupcakes as desired.
Store any leftover cupcakes in the refrigerator for up to 5 days.

Buttery Nipple Shots

By Kleinworth & Co Leave a Comment

These buttery nipple shots are layered shots that incorporate rich Bailey’s Irish Cream with sweet butterscotch liqueur. Your taste buds are going to be tricked into thinking you just coated your tongue with a sweet and creamy butterscotch candy.

This creamy drink is the perfect low-alcohol beverage if you like sweet shots. Made with just two liqueurs, it’s easy to prepare, and it’s sure to please everyone’s palate.

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Homemade Ranch Dressing

By Kleinworth & Co 1 Comment

Skip the bottled version at the grocery store and make this flavorful Ranch Dressing from scratch. It’s easier than you might think, and once you make it, you can use it on all your favorite foods. It is THE BEST homemade ranch dressing – EVER!

If you’re a ranch lover, you probably eat it on your salad, on your pizza, with your chicken tenders, and so much more. Most people grab a bottle of Hidden Valley Ranch because that’s what we grew up with.

But, if it’s one condiment that you can’t do without, why not learn how to make your own ranch dressing? This ranch salad dressing is so much better!

Use this Homemade Ranch Dressing recipe to create a flavorful sauce that goes with all kinds of foods. You can eat it on pasta, chicken, pizza, pork, baked potatoes, and dozens of other flavorful foods that you eat at home.

Don’t forget that you can also use it as a dip when eating veggies, such as carrot sticks and celery! So the next time you need a dip- make this instead of the bottled stuff.

best ranch dressing

Here are some commonly asked questions

Which brand of mayo do I need to use?

You don’t need to use a specific brand of mayo. You can use what you already have in the fridge. If you prefer using miracle whip over traditional mayo, you can use it to make the Ranch Dressing.

However, you can expect the dressing to have a slightly sweeter taste than it would if you were to use regular mayo.

Do I use fresh lemon juice?

When preparing the Ranch Dip, it’s always good to use fresh lemon juice. You can use the juice of a single lemon because you don’t need too much of it. Adding lemon juice gives this dressing that perfectly tangy taste.

If you don’t have any lemons to use, refrigerated lemon juice is a great alternative that will go well with the other ingredients.

homemade ranch

Can I use dried parsley instead of fresh parsley?

If you don’t have fresh parsley, feel free to use dried parsley. You can also use dried chives if you don’t have fresh chives. Whether you use dried herbs or fresh herbs, it will still add plenty of flavor to this homemade dressing. While I try to use fresh ingredients as often as possible – sometimes dried herbs are all I have at the time.

What should I do if I don’t have buttermilk?

If you don’t have buttermilk to make the Buttermilk Ranch Dressing, you have two options. You can replace it with traditional milk or make buttermilk at home. Buttermilk is one of the key ingredients, but fortunately, there are some workarounds if you don’t have it.

If you’d like to make buttermilk at home, it’s easy. You’d add a tablespoon of the lemon juice or vinegar or even apple cider vinegar to your cup of regular milk and let it sit for 15-30 minutes. You may then combine it with the other ingredients to create this flavorful ranch sauce.

Be sure to add the lemon juice or vinegar to the measuring cup first – then fill the remaining portion with the milk – that way you don’t have 1 cup + 1 tbsp, you’ll have just the 1 cup measurement and the ratio of milk to the acid is correct.

I always like to keep buttermilk powder on hand as a great buttermilk substitute. It lasts so much longer than buying fresh buttermilk in the refrigerated aisle and I can mix up as much as I need, whenever I need it. (see link for the powder below)

ranch dressing

How many servings will it make?

Once you’ve prepared the Ranch Dressing, you’ll have two cups of it available to use. You can get many servings from two cups, but it all depends on how you plan to use it.

If you’re using it as a dip, you can get more servings. However, if you’re adding it with macaroni to create a pasta salad or pouring it over salad, you’ll get fewer servings because you’re using more of it.

How do I store the Ranch Dressing?

Pour the dressing into a plastic or glass container with a lid and put it in the fridge to keep it fresh. Don’t leave it out to reach room temperature because that’ll cause it to spoil.

You can keep it refrigerated for up to a week or for as long as the milk and sour cream are good for (so be sure to check those dates when mixing this up), but if you use it a lot, it’s probably not going to stay in the fridge that long anyway. It’s the best recipe – so when we make it, it is often gone in less than 24 hours.

buttermilk ranch dressing

Simple Ingredients for Ranch Dressing

mayonnaise
sour cream
lemon juice
fresh dill minced or dried
fresh chives minced or dried
parsley minced or dried
garlic finely minced or garlic powder
buttermilk or milk

How long does it take to make the dressing?

It takes five minutes or less to prepare Ranch Dressing from scratch. Once you’ve gathered your ingredients, you can slowly combine them in a mixing bowl before transferring the dressing over to a container of your choice for storage.

I like to whip it up and get it in the fridge. Then I can make the rest of my meal while the dressing chills.

Variations to this easy recipe

add black pepper
add onion powder
a splash of Worcestershire sauce
regular milk
double the recipe to include 1 cup buttermilk
use plain Greek yogurt in place of the sour cream
add a few blue cheese crumbles
use whole milk
use a mixture of fresh and dried spices
1/4 to 1/2 teaspoon salt
thicker consistency – add another tbsp of sour cream
use coconut milk
substitute in lime juice
add a little bit of olive oil
use balsamic vinegar
try low-fat or fat free Greek yogurt

homemade buttermilk ranch dressing recipe

How to make Ranch Dressing

Chop the dill, chives, parsley, and garlic finely.
Squeeze the lemon juice over the chopped herbs.
In a medium bowl, mix together the mayonnaise and sour cream.
Add the herbs with the lemon juice.
Mix everything together until well combined.
Slowly add the milk and mix until you reach the desired consistency.
Transfer to a jar with a lid and store in the refrigerator for up to 1 week.

What are some different things to do with this easy ranch dressing recipe?

Besides adding it to salad and using it as a dip, you can get creative with the Ranch Dressing. You might want to use it as the sauce base for a cold or hot pasta dish.

For example, you can make cold pasta salad using this dressing with boiled noodles, chopped tomatoes, black olives, and other tasty ingredients. You can use it as the sauce base on pizza dough to make bacon, chicken, ranch pizza. You might even want to add it as a dressing to your favorite wraps and sandwiches to give them more flavor.

My personal favorite is to dip my French fries in it or use it as a veggie dip. It really is one of the best things ever to make my own salad dressing!

What to serve with ranch dressing

Products I love when making ranch dressing…

This dressing 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 dressing 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 sauce recipe.

If you love this easy dressing recipe, you’re going to love these other homemade dressings too. Please click each link below to find the easy, printable recipe!

Chunky Caesar Dressing Recipe

Chunky Caesar Dressing Recipe is easy to make so you can always have some on hand. Serve homemade Caesar Salad with grilled chicken & pasta for dinner.

Check out this recipe

Buckaroo BBQ Dipping Sauce

Buckaroo BBQ Dipping Sauce is an easy & delicious dipping sauce for chicken but also pairs well with corn dogs & more.

Check out this recipe

Spicy Dijon Mustard BBQ Sauce

Brush it on chicken or add it to your burgers & hot dogs, this Spicy Dijon Mustard BBQ Sauce is a great addition to all your summer grilling recipes. YUM!

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Sriracha Ranch Dipping Sauce

Sriracha & ranch collide into one amazing sauce.

Check out this recipe

Huckleberry BBQ Sauce

Check out this recipe

ranch dressing recipe without buttermilk

If you love this recipe for The Best Homemade Ranch Dressing 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!

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Print Recipe

5 from 1 vote

THE BEST Homemade Ranch Dressing – EVER!

Prep Time5

Course: Dressing, Sauce

Cuisine: American

Keyword: dip, dressing, ranch, sauce

Servings: cups

Ingredients

1 cup mayonnaise
½ cup sour cream
1 tbsp lemon juice
1 tbsp fresh dill minced or 1 tsp dried
1 tbsp fresh chives minced or 1 tsp dried
2 tsp fresh parsley minced or 1 tsp dried
1 clove garlic finely minced or ½ tsp garlic powder
¼ to ½ cup buttermilk or milk as needed for consistency

Instructions

Chop the dill, chives, parsley and garlic finely.
Squeeze the lemon juice over the chopped herbs.
In a medium bowl, mix together the mayonnaise and sour cream.
Add the herbs with the lemon juice.
Mix everything together until well combined.
Slowly add the milk and mix until you reach the desired consistency.
Transfer to a jar with a lid and store in the refrigerator for up to 1 week.

Grilled Pizza Recipe

By Kleinworth & Co 1 Comment

If you’ve never had pizza on the grill, check this out. Enjoy the traditional taste of your favorite food with the added flavor that comes from the grill with this delicious Grilled Pizza recipe.

Is pizza one of your favorite foods? If you’re often ordering it from a local pizza shop, save yourself time and money by preparing it at home with this easy Grilled Pizza recipe.

You can make the dough from scratch or use the handmade dough as your base before adding your sauce and toppings. You can customize each pizza you make to your liking, ultimately ending up with flavorful pizza variations on the BBQ.

Once you start making your favorite food on the grill, you won’t want to go back to ordering it from a pizza shop again.

We started grilling our pizza back when we lived in the desert. It was pretty common to have 100+ days over 100 degrees where we lived. So turning on the oven wasn’t ideal.

Fortunately using the grill for making pizza is so incredibly easy. It is now the preferred way to make pizza here – even when we have 3-4 feet of snow outside.

Make Homemade Grilled Pizza

Here are some commonly asked questions

How many people will the Traeger pizza serve?

If you follow this recipe, your pizza will serve up to three people. However, you can make several pizzas. You might even be able to fit two pizzas at a time on your grill, depending on the overall size of the grill.

If you’re trying to make one large pizza for your family to enjoy together, use more dough and toppings to put it together before grilling it for a few minutes. It may take a bit longer to cook, but it still won’t take too long.

How long does it take to prepare and cook the pizza?

It should only take about 10 minutes to assemble your pizza, including rolling out the dough, applying your sauce to the dough, and adding all the toppings.

Once you’ve assembled it, you’ll typically spend less than 10 minutes cooking the pizza on the grill. It’s such an easy meal to make that cooks quickly, making it a perfect dinner to serve when you don’t have much time.

Traeger Pizza

Which type of oil do I need to add to the grill?

It’s best to use vegetable oil on the grill before placing your dough on top of it to keep the dough from getting stuck to the grill. If you don’t have vegetable oil, you can use olive oil or canola oil as substitutes.

Should I buy pizza sauce or make it from scratch?

It all depends on what you’d like to do when preparing the Grilled Pizza. You can make homemade pizza sauce using crushed tomatoes, seasonings, and additional ingredients.

If you have a pizza sauce recipe that you like, feel free to make it. If you’d rather save time, you can buy jarred or canned pizza sauce to use on your homemade meal.

Can I make different variations of the pizza?

Yes, you can make different variations of the pizza. Use this recipe as a guide to creating all your favorite types of pizza, such as a white pizza with olive oil, minced garlic, and extra cheese or a BBQ chicken pizza with barbecue sauce, shredded chicken, and lots of cheese. You can get creative with the toppings you’ll use to make the tastiest pizza you’ve ever had.

pizza on bbq

What You’ll Need to Prepare Grilled Pizza

Make sure you have the right ingredients to prepare the Grilled Flatbread Pizza from scratch. You’ll need the following items:

Pizza Dough. Buy the pizza dough at the store or make your own from scratch, depending on what you prefer. I highly recommend my super easy 2-ingredient pizza dough!
Pizza Sauce. Use your favorite sauce to add to the dough before sprinkling your cheese and toppings over it.
Flour. Make it easier to roll out your dough by using a bit of flour.
Mozzarella Cheese. You can use shredded cheese or slices of mozzarella cheese on top of your pizza.
Parmesan Cheese. The parmesan cheese pairs perfectly with the mozzarella, creating a melted blend of deliciousness.

You’ll also need vegetable oil, olive oil, and various toppings, such as green peppers, sliced onions, pepperoni, sliced black olives, and more. Add what you like to your pizza to enjoy it.

Do I need to use all the toppings?

You don’t need to use all the toppings for pizza on BBQ. While the toppings in this recipe for Grilled Pizza give it such a great taste, you may want to leave a few things out that you don’t like, such as mushrooms, arugula, or Italian sausage.

The toppings listed are merely suggestions to consider when you’re preparing your pizza. However, if you like it plain with just cheese on top, you don’t need to add any extra toppings.

How to make grilled pizza on a gas grill

Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Heat the grill to medium-high heat.
Coat the grates of the grill with vegetable oil using an oil sprayer.
Slide the pizza dough onto the heated grates.
Cook for 2-3 minutes or until the bottom is lightly brown.
Flip the pizza over and brush it lightly with olive oil.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and grill for an additional 2-3 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

How to make grilled pizza on a Traeger

Preheat the grill to 450 degrees – preferably with a pizza stone in the grill to heat as well.
Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Coat the grates of the grill with vegetable oil using an oil sprayer – OR dust the pizza stone with a little cornmeal prior to adding the dough to prevent sticking. (however – if your grill and stone have been properly preheated, there is less chance of sticking because the dough will immediately crust when coming in contact with that high heat)
Slide the pizza dough onto the heated grates or stone.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and cook for 12-15 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

Products I love when making grilled pizza…

This pizza 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 pizza 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 dinner recipe.

grilled pizza

If you love this easy grilled pizza recipe, you’re going to love these other grilled recipes too. Please click each link below to find the easy, printable recipe!

Grilled Chicken Salad

Enjoy flavorful, juicy chicken on a bed of lettuce with your favorite dressing and extras with this Grilled Chicken Salad recipe. It’s easy to make and is the perfect meal to have for lunch or dinner.

Check out this recipe

Grilled Chicken Wings

Grilled Chicken Wings are a deliciously simple grilled chicken recipe to wow your crowd at your next bbq, party or summer gathering. Seriously SO GOOD & the perfect thing to enjoy on a weekend afternoon. This is summertime grilling at it’s finest!

Check out this recipe

Grilled Pork Chops

Juicy marinated Grilled Pork Chops are a deliciously easy dinner. The recipe includes instructions for making on a gas grill or the Traeger.

Check out this recipe

Grilled Hot Pastrami Sandwich

Summer grilling just got better with this Grilled Hot Pastrami Sandwich. Combining foil grilling & the love for a pastrami sandwich, it’s delicious & easy!

Check out this recipe

Grilled Chicken & Bacon Pizza with Garlic Cream Sauce

Grilled Chicken & Bacon Pizza with Garlic Cream Sauce is the best homemade pizza recipe EVER! Better than any frozen, take & bake or delivery. WOW! AMAZING! Don’t miss my tip for quick & easy prep time too!

Check out this recipe

Grilled Chicken Skewers

Grilled Chicken Skewers are a fun & easy grilled chicken recipe that’s better than you find at the carnival. Seasoned to perfection & oh so delicious!

Check out this recipe

Applewood Smoked Turkey for Traeger

Make Thanksgiving EASY with this Applewood Smoked Turkey for Traeger! This practically effortless turkey recipe on a pellet grill is so juicy & delicious. You’ll never bake a turkey in the oven again.

Check out this recipe

Traeger recipe - Applewood Smoked Turkey - pellet grille

Pellet Grill Chicken Wings

Break out your Traeger, these Pellet Grill Chicken Wings are out of this world. So easy to make, perfect for summer bbq’s, tailgating or any game day party.

Check out this recipe

making pizza on the grill

If you love this recipe for grilled pizza 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!

FB, Pinterest, IG, Email Subscription

Print Recipe

Grilled Pizza Recipe

If you’ve never had pizza on the grill, check this out. Enjoy the traditional taste of your favorite food with the added flavor that comes from the grill with this delicious Grilled Pizza recipe. Instructions for both Gas Grill & Traeger.

Prep Time10

Cook Time15

Course: dinner, Main Course, Snack

Cuisine: American, Italian

Keyword: 30 minute dinner, chicken, grilled, pellet grill, pizza, traeger

Servings:

Ingredients

Pizza Dough – homemade or store bought
Pizza sauce – homemade or store bought
Flour for rolling out dough
Olive oil for pizza
Vegetable Oil for grill

Toppings

Mozzarella cheese shredded or sliced
Parmesan cheese shredded
Italian sausage cooked
Pepperoni
Bacon
Ham diced
Chicken cooked and diced
Mushrooms
Green peppers or multi-colored peppers
Tomatoes
Red or white onions
Black olives sliced
Fresh herbs
Arugula
Dried oregano
Dried basil

Instructions

Gas Grill

Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Heat the grill to medium-high heat.
Coat the grates of the grill with vegetable oil using an oil sprayer.
Slide the pizza dough onto the heated grates.
Cook for 2-3 minutes or until bottom is lightly brown.
Flip the pizza over and brush it lightly with olive oil.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and grill for an additional 2-3 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

Traeger/Pellet Grill

Preheat the grill to 450 degrees – preferably with a pizza stone in the grill to heat as well.
Prepare the sauce and all of the toppings and then set aside.
Roll out the pizza dough into a thin rectangle using a small dusting of flour so the dough doesn’t stick.
Place the dough on a large baking sheet or pizza paddle.
Coat the grates of the grill with vegetable oil using an oil sprayer – OR dust the pizza stone with a little cornmeal prior to adding the dough to prevent sticking. (however – if your grill and stone have been properly preheated, there is less chance of sticking because the dough will immediately crust when coming in contact with that high heat)
Slide the pizza dough onto the heated grates or stone.
Spread on the pizza sauce and top it with the mozzarella cheese and the toppings of your choice.
Close the lid and cook for 12-15 minutes or until the cheese is melted and the toppings are lightly browned.
Remove the pizza from the grill and transfer it to a cutting board.
Add any fresh herbs and parmesan cheese if desired.
Serve immediately.

Cherry Pie Bars

By Kleinworth & Co Leave a Comment

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.

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Corn Chowder Recipe

By Kleinworth & Co 1 Comment

This Corn Chowder Recipe is creamy comfort food made with sweet corn, golden potatoes, and delicious bacon topped with heavy cream and cheese. PLUS instructions for how to make it in the slow cooker and pressure cooker!

My friends, I’m all about the comfort food. I’m pretty sure I could eat soup nearly every night – except that would mean giving up tacos and I just can’t do that.

But what I’m really trying to say is that recipes like this corn chowder just make my heart go pitter-patter. So thick and creamy and bursting with flavor. This is so perfectly hearty, it can totally hold its own as a main dish or a side.

There’s something else you should know. I’m completely obsessed with corn. I will add corn to just about anything. In fact, I even went to Iowa on a corn press tour several years ago. That was pretty fun. Every single meal we had included corn and it was incredible.

So no surprise, I love this corn chowder. It takes that perfectly sweet corn and makes it into the star of the show. No side dish here – this corn chowder is everything you want in a hearty soup and more. I know you’ll love it.

summer corn chowder

Here are some commonly asked questions

Can this be made with frozen corn?

Yes this can be made with frozen corn. We usually prep all our fresh corn in the summer and have it stockpiled so we can use it all year long. This soup is great for enjoying summer corn when it isn’t summer anymore. But for best results – use fresh when you can.

How to thicken corn chowder

Making corn chowder the right consistency to make it a chowder is actually quite simple. With the amount of potatoes in this recipe, using the immersion blender or even just a potato masher should be enough to make this the perfect thickness.

However – if you like it ultra-chunky, you can always add a cornstarch slurry by whisking 1 tbsp water with 1 tbsp cornstarch and then stirring it into the chowder. Stir for several minutes and it will gradually get thicker.

corn chowder

What to serve with corn chowder

What I love about this chowder is that not only is it great when served alongside other great recipes – but it is great as a stand-alone main dish. But here are some of the recipes we usually pair with this chowder.

Do you have to cook the corn first?

Nope – whether you are adding it fresh or frozen, the corn doesn’t have to be cooked prior to adding to the chowder.

Can this be made in the pressure cooker?

Yes – this can be made in the pressure cooker. Cook the bacon, onions and garlic on the saute setting – follow the instructions here- just using your Instant Pot as the skillet. Make sure to deglaze the pot after they have finished cooking – especially with the cornstarch. That will like to stick to the bottom.

Then add the potatoes, half of the corn, and all of the stock. Cook on high pressure for 6 minutes. Quick-release. Use the immersion blender to break up the lumps. Add the remaining corn and stir in the heavy cream and butter before serving.

bacon corn chowder

How to make corn chowder

Heat a large stockpot or Dutch oven over medium-high heat.
Add the bacon and cook, stirring often, until it is crisp.
Remove the bacon to a paper towel to drain any excess fat (but leave the rendered fat in the pan).
Add the chopped onion to the bacon fat and cook, stirring occasionally, for 5-7 minutes or until it is soft and translucent.
Next, add the garlic and thyme. Stir and cook for 1 minute, or until the garlic is fragrant.
Now add the cornstarch and stir so it evenly coats the cooked onion.
Add the chopped potatoes and 3 cups of chicken stock.
Raise the heat to high and bring the mixture to a boil. Cook until the potatoes are fork-tender, about 10 minutes.
Transfer the soup to a blender or use an immersion blender to puree the soup until it is smooth.
Add the remaining two cups of chicken stock, along with the corn, and the bay leaf.
Cook for an additional 10 minutes, or until the corn kernels are tender.
Remove the bay leaf and stir in the heavy cream and butter.
Season with salt and pepper to taste.
Serve topped with the crisp bacon and some green onions and/or cheese, if desired.
Store any leftover soup in an airtight container in the fridge for up to three days.

Ingredients for Corn Chowder

uncooked bacon – you can omit the bacon if you like, but it does add incredible flavor and texture with the added saltiness and crunch – but you will need to add 1-2 tbsp of olive oil to the pot when cooking the onions.
sweet onion – you can sub with a white or yellow onion if needed.
garlic – I usually just do 1-2 tbsp of pre-minced garlic when I’m in a hurry
fresh thyme
cornstarch – you can sub with all-purpose flour – both help to thicken the chowder
Yukon gold potatoes – these can be substituted with red potatoes because they also have thin skin and similar texture. I don’t recommend using russet.
chicken stock – you can use water if needed, but you will need to increase the salt.
fresh corn kernels – I like to use yellow because I happen to think they have more flavor than white – but either is fine to use.
bay leaf
heavy cream – half and half can be used instead. Both make the chowder rich and creamy.
butter – like the heavy cream, this is for added flavor and texture.
Salt and pepper

potato corn chowder

How to get the corn off the cob

It can seem like a daunting task to get that corn off the cob when you have to do it in bulk. But I have found that the fastest way is to place the cob on a bundt pan – covering the hole. Then just take a sharp knife and slice down – letting all of the corn fall into the well of the pan under it.

It goes pretty quickly this way and the pan catches all of it – so clean up is a breeze.

Can this be made in the slow cooker?

You bet! You will still need to cook the bacon, onions and garlic prior to adding to the slow cooker. Then add the potatoes and all of the stock. Cook on low for 4-6 hours. Then in the last hour, add the corn. Stir in the heavy cream and butter before serving.

Products I love when making this chowder…

This chowder 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 soup 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 dinner recipe.

If you love this Easy Corn Chowder recipe, you’re going to love these other soups and chowders too. Please click each link below to find the easy, printable recipe!

Sausage Tortellini Soup – Instant Pot

Sausage Tortellini Soup made in the Instant Pot is a deliciously hearty meal that is ready to enjoy in less than 30 minutes. So EASY!

Check out this recipe

how to make Sausage Tortellini Soup - Instant Pot

Chicken Pot Pie Noodle Soup

Chicken Pot Pie Noodle Soup is a simple & easy dinner recipe that takes less than 30 minutes to make. Hearty comfort food that everyone loves.

Check out this recipe

A bowl of comforting chicken pot pie noodle soup, filled with tender chicken, wide noodles, carrots, peas, and a creamy broth. The soup looks hearty and rich, capturing the essence of a classic chicken pot pie in a warming soup form. The colorful ingredients are beautifully mixed, creating an inviting and cozy meal.

Ham and Bean Soup

Ham and Bean Soup is classic comfort food that's a great use for leftover ham. Make this one quickly and easily on the stovetop, slow cooker or in the pressure cooker!

Check out this recipe

Instant Pot Creamy Chicken Soup

Instant Pot Creamy Chicken Soup made in the pressure cooker with either fresh, leftover or rotisserie chicken along with sun-dried tomatoes, cheese & more. Positively delicious!

Check out this recipe

Creamy Tomato Tortellini Soup

Creamy Tomato Tortellini Soup is a quick and easy dinner recipe that is a family favorite loaded with your choice of tortellini and topped with croutons.

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Disney Inspired Clam Chowder Bread Bowl

Your favorite Disney clam chowder in a bread bowl, just like you find in New Orleans Square.

Check out this recipe

Tuscan Ravioli Soup

Tuscan Ravioli Soup is a hearty dinner recipe that is easy to make in about 30 minutes. Loaded with beef, sausage, spinach & cheese, this will rival any restaurant around. Delish!

Check out this recipe

A pot of Tuscan ravioli soup, filled with hearty ingredients like large cheese-filled ravioli, fresh spinach, tomatoes, and a savory broth. The soup is rich and colorful, showcasing a delicious mix of greens and pasta in a flavorful tomato-based broth. It looks warm and comforting, perfect for a cozy meal.

Easy Slow Cooker Split Pea Soup

Easy Slow Cooker Split Pea Soup, another easy family dinner idea! It’s a hearty soup that everyone loves, loaded with ham this soup is delicious!

Check out this recipe

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Print Recipe

4 from 1 vote

Corn Chowder Recipe

This Corn Chowder Recipe is creamy comfort food made with sweet corn, golden potatoes, and delicious bacon topped with heavy cream and cheese. (PLUS – instructions for how to make in the slow cooker & pressure cooker)

Prep Time5

Cook Time30

Total Time35

Course: dinner, Soup

Cuisine: American

Keyword: bacon, chowder, corn, potatoes, soup

Servings:

Ingredients

1 cup uncooked bacon chopped
1 sweet onion chopped
2 cloves garlic minced
2 tsp fresh thyme minced
1 tbsp cornstarch
2 large yukon gold potatoes peeled and chopped
4 cups chicken stock divided
3 cups fresh corn kernels
1 bay leaf
½ cup heavy cream
2 tbsp butter
Salt and pepper to taste

Instructions

Heat a large stock pot or Dutch oven over medium-high heat.
Add the bacon and cook, stirring often, until it is crisp.
Remove the bacon to a paper towel to drain any excess fat (but leave the rendered fat in the pan).
Add the chopped onion to the bacon fat and cook, stirring occasionally, for 5-7 minutes or until it is soft and translucent.
Next, add the garlic and thyme. Stir and cook for 1 minute, or until the garlic is fragrant.
Now add the cornstarch and stir so it evenly coats the cooked onion.
Add the chopped potatoes and 3 cups of the chicken stock.
Raise the heat to high and bring the mixture to a boil. Cook until the potatoes are fork tender, about 10 minutes.
Transfer the soup to a blender or use an immersion blender to puree the soup until it is smooth.
Add the remaining two cups of chicken stock, along with the corn, and the bay leaf.
Cook for an additional 10 minutes, or until the corn kernels are tender.
Remove the bay leaf and stir in the heavy cream and butter.
Season with salt and pepper to taste.
Serve topped with the crisp bacon and some green onions and/or cheese, if desired.
Store any leftover soup in an airtight container in the fridge for up to three days.

Notes

Pressure Cooker

Cook the bacon, onions, and garlic on the saute setting – follow the instructions here- just using your Instant Pot as the skillet.
Make sure to deglaze the pot after they have finished cooking – especially with the cornstarch. That will like to stick to the bottom.
Then add the potatoes, half of the corn, and all of the stock.
Cook on high pressure for 6 minutes.
Quick-release.
Use the immersion blender to break up the lumps.
Add the remaining corn and stir in the heavy cream and butter before serving.

Slow Cooker

Cook the bacon, onions, and garlic prior to adding to the slow cooker.
Then add the potatoes and all of the stock.
Cook on low for 4-6 hours.
Then in the last hour, add the corn.
Stir in the heavy cream and butter before serving.

Samoa Cookie Bars

By Kleinworth & Co 8 Comments

Samoa 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.

Samoa Bars

Here are some commonly asked questions

What is the best way to store leftover Samoa 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.

What is the easiest way to melt chocolate?

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.

Samoas Recipe

How do you toast coconut?

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.

Can Samoa bars be frozen?

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.

Samoa Bar Recipe

What is the best way to cut these bars?

There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.

Use a hot knife, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking and adding the caramel layer.

Why didn’t my chocolate melt correctly?

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.

Homemade Samoas Bars

Ingredients for Samoa Bars

Cookie Layer

all-purpose flour
light brown sugar
butter – melted
pure vanilla extract

Coconut Layer

soft caramels
water
shredded coconut – toasted
chocolate chips
Flake sea salt – optional

How to make Samoa Bars

Cookie Layer

Preheat the oven to 350F.
Line a 9×9 pan with parchment paper.
In a large bowl, whisk together the flour and brown sugar.
Add the melted butter and vanilla extract and mix to combine. Mix just until a crumbly dough forms.
Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
Set aside to cool completely before continuing.

Coconut Layer

In a small saucepan, combine the caramels and water.
Cook over medium heat, stirring often, until the caramels are fully melted.
Add two cups of the toasted coconut to the melted caramel and stir to combine.
Pour the mixture over the cooled crust and top with the remaining ½ cup of coconut.
Allow the mixture to sit at room temperature until the caramel layer has set.
Once the caramel has set, slice the samoas into bars.
Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
If desired, dip the bottoms of the bars into the chocolate as well.
Transfer the bars to the fridge and allow the chocolate to set before serving.
Store in an airtight container in the fridge for up to 5 days.

What else can I make with shredded coconut?

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.

Samoas Cookie Bars

Tips for making Samoa Bars

You can use either milk or semi-sweet chocolate for the top.
Some like to also dip the bottoms of the bars in the chocolate to make them even more like the cookies. You can do this – but it does make them very rich (& this is coming from someone who can handle her sweets) My recommendation would be to only do this if you make the bars into bite-sized squares instead.
You can sprinkle some chocolate chips on top while the caramel is warm for an added chocolate flavor.

How many bars does this make?

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.

Homemade Samoas Bars

Products I love when making this Samoa Cookie bar recipe…

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.

Cookie Layer

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!

Chocolate Chip Peanut Butter Cookie Bars

Chocolate Chip Peanut Butter Cookie Bars are soft and chewy peanut butter cookie bars swirled with melted chocolate chips. The perfect easy dessert!

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bite of chocolate chip cookie bars with peanut butter

Monster Cookie Bars

If you are looking for more yummy bar recipes then these Monster Cookie Bars are perfect. Peanut butter & oats come together into an easy cookie bar recipe that is absolutely delicious!

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Blueberry Pie Bars

This Blueberry Pie Bars Recipe is the perfect dessert recipe for blueberry lovers. Loaded with fresh blueberries, these buttery bars are great for any occasion.

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Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

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Holiday treats - Patriotic M&M's Cookie Bars

Easy Lemon Bars

Easy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.

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Salted Caramel Butter Bars

Yummy Bar Recipes are back with these Salted Caramel Butter Bars. Delicious salted caramel in these rich butter bars is positively delightful. I mean, if you love salted caramel, then these really are for you. I should really rename them “can’t get enough bars”.

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Chocolate Chip Cookie Bars

Chocolate Chip Cookie Bars are all the deliciousness of chocolate chip cookies in just one batch – no rolling required. Perfect for lazy & busy days alike.

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Blueberry Cheesecake Bars

Blueberry Cheesecake Bars are a creamy cheesecake recipe made with fresh blueberries & a vanilla wafer crust. This will be one of your favorite desserts!

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Funfetti Cake Mix Bars

Funfetti Cake Mix Bars are a simple & easy dessert recipe for celebrating birthdays, special events or holidays. If you love Funfetti, these are a must make!

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More Great Cookie Bar Recipes

Cinnamon Roll Sugar Cookie Bars

Sugar Cookie Bars

Chocolate Chip Cookie Bars

Easter Cookie Bars

M&M Cookie Bars

If you love this recipe for Homemade Samoa Cookie 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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Print Recipe

5 from 5 votes

Samoa Cookie Bars

Samoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.

Prep Time30

Cook Time15

Course: Dessert

Cuisine: American

Keyword: bars, caramel, chocolate, coconut, cookie, cookie bars, samoa

Servings: bars

Ingredients

Cookie Layer

1 ¼ cups all-purpose flour
⅓ cup light brown sugar
½ cup butter melted (1 stick)
1 tsp pure vanilla extract

Coconut Layer

1 11 ounce bag soft caramels
2 tbsp water
2 ½ cups shredded coconut toasted
1 cup chocolate chips
Flake sea salt optional

Instructions

Cookie Layer

Preheat the oven to 350F.
Line a 9×9 pan with parchment paper.
In a large bowl, whisk together the flour and brown sugar.
Add the melted butter and vanilla extract and mix to combine. Mix just until a crumbly dough forms.
Press the mixture into the bottom of the prepared pan and bake for 10-12 minutes, or until the crust is golden brown.
Set aside to cool completely before continuing.

Coconut Layer

In a small saucepan, combine the caramels and water.
Cook over medium heat, stirring often, until the caramels are fully melted.
Add two cups of the toasted coconut to the melted caramel and stir to combine.
Pour the mixture over the cooled crust and top with the remaining ½ cup of coconut.
Allow the mixture to sit at room temperature until the caramel layer has set.
Once the caramel has set, slice the samoas into bars.
Melt the chocolate chips (either in the microwave or a double boiler) and drizzle it over the bars.
If desired, dip the bottoms of the bars into the chocolate as well.
Transfer the bars to the fridge and allow the chocolate to set before serving.
Store in an airtight container in the fridge for up to 5 days.

Oreo Cheesecake Cookie Dough

By Kleinworth & Co 1 Comment

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.

cheesecake cookie dough recipe

Here are some commonly asked questions

Why do the ingredients need to be at room temperature?

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.

Can you freeze cookie dough?

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.

How do I properly measure the flour?

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.

oreo and cookie dough

Can this recipe be doubled?

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.

How to soften the butter to room temperature?

First

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.

Second

Third

Can this be made with low-fat cream cheese?

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.

oreo cookie dough

What is the best way to store leftover cookie dough?

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.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

Can I use a sugar substitute?

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.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

cookies and cream cookie dough

How to make Oreo Cheesecake Cookie Dough

Combine the butter and cream cheese in a mixer bowl and beat well until light and fluffy.
Scrape down the bowl and then mix in the sugar. Beat well.
Slowly add in the flour on low speed until just incorporated.
Fold in the crushed oreo cookies until mixed throughout.
Enjoy immediately or transfer to an airtight container and refrigerate for up to 10 days.

How many can this serve?

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.

Don’t miss our FAVORITE edible COOKIE DOUGH recipes!

Can I bake this cookie dough into cookies?

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.

Ingredients for Oreo Cheesecake Cookie Dough

butter – room temperature
cream cheese – room temperature
granulated sugar
all-purpose flour
Oreo cookies – crushed into pieces

What about the raw flour?

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.

Should I use salted or unsalted butter?

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.

Products I love when making edible cookie dough…

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!

Cookie Monster Cookie Dough

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!

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Cookie Dough Dip

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Red Velvet Cookie Dough

Red Velvet Cookie Dough is egg-free, loaded with Oreos, mini chocolate chips, sprinkles & more, making it the perfect 5-minute snack for serious red velvet lovers.

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Sugar Skull Cookie Dough

Sugar Skull Cookie Dough is a quick and easy Halloween treat. Green and purple egg-free cookie dough loaded with sugar skull sprinkles is a perfect Day of the Dead dessert.

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Chocolate Chip Cookie Dough

If you have been searching for the perfect cookie dough recipe, this Chocolate Chip Cookie Dough (made without eggs) is the closest taste to the real thing.

Check out this recipe

No eggs safe to eat Chocolate Chip Cookie Dough

cookie dough and oreo

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!

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Print Recipe

4 from 1 vote

Oreo Cheesecake Cookie Dough

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!

Prep Time5

Course: Dessert, Snack

Cuisine: American

Keyword: cheesecake, cookie, cookie dough, cookies and cream, cream cheese, oreo

Servings: cups

Ingredients

½ cup butter – room temperature
4 ounces cream cheese – room temperature
¾ cup granulated sugar
1 cup + 3 tbsp all-purpose flour
12 Oreo cookies – crushed into pieces

Instructions

Combine the butter and cream cheese in a mixer bowl and beat well until light and fluffy.
Scrape down the bowl and then mix in the sugar. Beat well.
Slowly add in the flour on low speed until just incorporated.
Fold in the crushed oreo cookies until mixed throughout.
Enjoy immediately or transfer to an airtight container and refrigerate for up to 10 days.

Easy Charcuterie Board

By Kleinworth & Co 1 Comment

This easy charcuterie board is the ultimate appetizer. With a little something for everyone, it’s great for summer, celebrations & more.

Do you love simple snacks? I’m all about the snacks, especially when the schedule gets a bit too full. It seems that just when I think things are going to calm down soon, something new comes up and keeps us running.

So I love having snacks that are not only quick to make, but that we can nibble on as we have time since our schedules don’t often align for large meals together anymore. We can at least have a few moments together enjoying a few bites from this charcuterie board.

Scroll to the bottom for the Printable Recipe

This post is sponsored by TRISCUIT and Sabra. It is partnerships like this that help keeps Kleinworth & Co. subscription-free. All opinions and thoughts are our own.

We have always been the type of family to gather around the island to enjoy a charcuterie board. It is how my mother-in-law served appetizers at every holiday and we sort of carried on the tradition for not just holidays but for making meals quick and easy. We will make just about anything into a charcuterie board around here.

What is a charcuterie board?

Basically, a charcuterie board is a meat and cheese board. Charcuterie (pronounced [char-koo-tuh-ree]) is a French term referring to prepared and cured cold meats. These days it’s basically a board arranged with a bunch of snacking ingredients and can be whatever theme you desire. The most popular still remains to be the meat and cheese variety.

simple charcuterie board

We have a lot of life changes happening right now and so the days are hectic. I don’t have a lot of time for our traditional large family meals. As I mentioned, we are lucky to even get small moments to eat together – which is what makes the board so handy.

I love that we can take a few minutes, snack, and catch up on the important things going on before we need to rush off to the next thing on the calendar.

Fortunately, I can include all of the ingredients I need to put this together in my weekly Walmart delivery order. I just shop from the app before I go to bed and my delivery is conveniently on my porch a couple of hours after my day gets rolling bright and early the next morning.

best charcuterie board

Nearly 99% of the time all of these items are in my cart on a weekly basis – whether I am making a charcuterie board or not. We love having these ingredients in the house. So what is on my “must-have list”?

Top Snack Board Must-Haves

TRISCUIT Crackers – I am partial to the TRISCUIT Original Sea Salt Crackers. But there are so many to choose from. I love that for over 100 years they have been made with 3 simple ingredients – 100% whole grain wheat, oil, and salt. The deliciousness doesn’t have to be complicated. TRISCUIT Crackers are Non-GMO Project Verified, which makes me feel good about what I’m feeding my family. I love not having to look at the ingredient list – it’s simple and transparent.
Sabra Hummus – Classic or any variety you desire. It’s creamy and flavorful. This plant-based food is incredibly versatile and can be used in so many ways. But I love adding it to the charcuterie board because it pairs so well with TRISCUIT Crackers, is gluten-free, non-GMO, and is easy to serve.
salami – one of my favorite meats to include. Compliments the crackers and cheese quite well with just the right amount of salty flavor.
cheese – now you can mix this up to your personal preferences. I like to add different colors and textures – so while I did cheddar and Colby- Monterey Jack here, you could also include provolone or mozzarella.
grape or cherry tomatoes – these are my veggie favorite. They are delicious with that burst of flavor in each bite.
black olives – I love the visual interest they add to the board. You could also use green olives if you prefer.
baby carrots – if you like you can pick up regular whole carrots and peel and slice them. Because I like to toss this board together quickly, I stick with the baby carrots because they are ready to go right out of the bag.
florets broccoli – my family loves broccoli. It’s great by itself or when dipped in the Sabra Hummus too.
florets cauliflower – just like the broccoli – the kids love to pair the cauliflower with the Sabra Hummus.
mixed nuts – you can choose any variety you like. Salted or unsalted is up to you. I love the little bit of crunch to change up the textures between the cheese and veggies.

homemade charcuterie board

What type of board to use?

I usually pick my board based on the number of people I will be serving and the formality of the time when it will be served. When putting together a board for the family to snack on, I usually stick to a cutting board or even a baking sheet. But you can also use a large serving platter or a round drink tray depending on your needs.

Cheeseboard tips

Serve several types of cheese – try provolone, mozzarella, fontina, gorgonzola, asiago, brie, goat cheese, and of course, cheddar.
Meats – think outside the box. You can use salami, sliced deli meats, and the fan-favorite, prosciutto.
Try different flavor variations of the same cracker. TRISCUIT Crackers come in not only Original but also in Cheddar, Fire Roasted Tomato and Olive Oil, Avocado, Cilantro, & Lime, and Roasted Garlic. There’s something for everyone.
Plan on 3-5 ounces of meat and cheese per person depending on the type of guest you plan on serving and the type of event.
Start with the bowls and large items that will take up the most space on the board. Then fill in the rest of the space with the additional ingredients that can sort of “sprinkle” throughout.

How to make a charcuterie board

Start with the TRISCUIT Crackers and the Sabra Hummus since those will take the most space on the board. Arrange them around the board, fanning out the crackers.
Then add the salami and cheese, stacking the cheese in a pile or mound to give height and visual interest. You can either fan out the salami or fold each piece individually and arrange it.
Fill in the open spaces with tomatoes, olives, carrots, broccoli, and cauliflower.
Either sprinkle the nuts in small piles in any remaining open spaces or place them in a small bowl or two if you have a bit more space.
Serve immediately.

Where can I find TRISCUIT Crackers

TRISCUIT Crackers can be found at most major retailers. However, as I mentioned above, I pick mine up with my Walmart delivery order. It’s quick, convenient, and saves me time and money.

best crackers for a charcuterie board

What to put on a charcuterie board?

TRISCUIT Crackers
Sabra Hummus – Classic or any variety you desire
salami
colby & monterey jack cheese – cubed
cheddar cheese – cubed
grape or cherry tomatoes
black olives
baby carrots
florets broccoli
florets cauliflower
mixed nuts

Additional snack board ingredient options

sliced bell peppers
baby pickles or pickle spears
sliced apples
bacon
sundried tomatoes
sliced cucumber

For more information about TRISCUIT Crackers and Sabra Hummus – please click the links below to read about each product.

Pairing Options

While this charcuterie board is great by itself, I like to include some other quick and easy options to serve alongside. Check out some of these super-fast recipes that pair perfectly with this board.

If you love this Easy Charcuterie Board recipe 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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Print Recipe

Easy Charcuterie Board

This Easy Charcuterie Board is the ultimate appetizer. With a little something for everyone, it’s great for summer, celebrations & more.

Prep Time10

Total Time10

Course: Appetizer, Snack

Cuisine: American, French

Keyword: charcuterie

Ingredients

12 ounces TRISCUIT Crackers
10 ounces Sabra Hummus – Classic or any variety you desire
10 ounces salami
8 ounces Colby & Monterey Jack cheese – cubed
8 ounces cheddar cheese – cubed
2 cups grape or cherry tomatoes
1 cup black olives
15-20 baby carrots
10-15 florets broccoli
10-15 florets cauliflower
1/2 cup mixed nuts

Instructions

Start with the TRISCUIT Crackers and the Sabra Hummus since those will take the most space on the board. Arrange them around the board, fanning out the crackers.
Then add the salami and cheese, stacking the cheese in a pile or mound to give height and visual interest. You can either fan out the salami or fold each piece individually and arrange it.
Fill in the open spaces with tomatoes, olives, carrots, broccoli, and cauliflower.
Either sprinkle the nuts in small piles in any remaining open spaces or place them in a small bowl or two if you have a bit more space.
Serve immediately.

Notes

If making this ahead of time – arrange the board as instructed to get the spacing right. Then remove just the crackers and place them in an airtight container and keep them at room temperature. Cover the rest of the board to keep the ingredients from drying out and keep that refrigerated until ready to serve. When serving – place the crackers back on the board in the open space and you are ready to go.

Cream Cheese Frosting Recipe

By Kleinworth & Co 1 Comment

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!

cream cheese icing

Here are some commonly asked questions

Can this recipe be doubled?

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.

Can I use another extract instead of vanilla?

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.

How can I make the frosting thicker?

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.

Can I use artificial vanilla for this recipe?

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.

cream cheese frosting

how to make cream cheese frosting

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, one cup at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake to decorate. If you plan on piping the frosting, I do recommend chilling it in the refrigerator for about 1-2 hours so it is firm enough to hold shape before using. This way your decorations don’t sag before you can chill the whole, finished dessert.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

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.

How do I properly measure the confectioner’s sugar?

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.

How to prevent runny cream cheese frosting?

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.

easy cream cheese frosting

ingredients for cream cheese frosting

cream cheese – the brick, not the whipped variety – room temperature
butter – room temperature
pure vanilla extract
confectioner’s sugar

What cake should I make with cream cheese frosting?

Honestly, we love this frosting on pretty much any flavor of cake. But here are some of our favorites you might like to try…

How to soften the butter to room temperature?

First

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.

Second

Third

homemade cream cheese frosting

the best ever Cream Cheese Frosting Recipe

Tips for making the best cream cheese frosting

Store in an airtight container in the refrigerator for up to 1 week.
Can be frozen in a zip-top bag for up to 6 months.
This recipe will frost… 24 cupcakes when piped – up to 30 when spread on. It can also cover 1-9×13 cake or fill and crumb coat an 8″ or 9″ round, 2-layer cake.
Increase the recipe by 50-100% if you like your frosting thicker or wish to pipe on more decoration.
The longer you whip the cream cheese and butter mixture the lighter it will get in color. But it will still have a yellow hue, but it will be lighter. Stop beating if it becomes stiff, it will then start to break down and become runny.
This can be refrigerated for 3-5 days prior to use.
Works great on a frozen or chilled cake.
Use full-fat cream cheese for the creamiest texture.
Don’t use the spreadable cream cheese – it will make the frosting runny.
Sift the confectioner’s sugar before adding it to eliminate lumps for smooth piping.
If your kitchen is warmer than 70 degrees, keep the frosting refrigerated. You can leave it at room temperature for up to 1 day if your room is cooler than 70 degrees.
Tint with gel food coloring if desired.
Add a tiny drop of violet food color to the frosting to help balance the natural yellow tones from the ingredients. It will cool down the hue just enough to make it more white instead of cream.

Why do the ingredients need to be at room temperature?

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.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Flavor variations

add 1/2 tsp cinnamon
use 1 tsp lemon extract
try 1 tsp coconut extract
add 1/2 to 1 tsp amaretto
don’t miss my chocolate cream cheese frosting

best cream cheese frosting

Products I love when making this frosting…

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.

Try these other great frosting recipes too

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!

Coffee Buttercream Frosting

Calling all coffee lovers. This rich and creamy Coffee Buttercream Frosting is the perfect addition to all your cakes and confections. Just 4 ingredients and ready in 5 minutes!

Check out this recipe

Cake Batter Frosting Recipe

Cake Batter Frosting Recipe is perfect for the extreme lover of all things cake batter. What could be better than frosting that adds more yummy cake flavor?

Check out this recipe

Best Bakery Buttercream Frosting

Wondering how to make the Best Bakery Buttercream Frosting? I’m the daughter of a professional baker & I can tell you, THIS is the ULTIMATE frosting!

Check out this recipe

Chocolate Cream Cheese Frosting

Chocolate Cream Cheese Frosting is the perfect compliment to a dense & delectable red velvet cake. Perfect for the extreme chocolate lovers.

Check out this recipe

Cookie Dough Frosting

Cookie Dough Frosting is used to make this over-the-top Brownie Cookie Dough Freak Cake. It’s easy AND so delicious. Made without eggs, so it’s safe to eat. Perfect for any celebration!

Check out this recipe

Cookie Dough Frosting - Brownie Cookie Dough Freak Cake

Fresh Strawberry Buttercream Frosting

Fresh Strawberry Buttercream Frosting is the perfect way to bring the summer flavor of strawberries to your birthday or holiday celebrations. Yummy Dessert!

Check out this recipe

Caramel Macchiato Frosting

Check out this 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!

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Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Cream Cheese Frosting Recipe

Prep Time10

Course: Dessert

Cuisine: American

Keyword: cream cheese, cream cheese frosting, frosting, icing

Servings: cups

Ingredients

16 ounces cream cheese – the brick, not the whipped variety – room temperature
1 cup butter 2 sticks – room temperature
3 tsp pure vanilla extract
5 cups confectioner’s sugar

Instructions

In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until whipped.
Add in the butter and beat again until well blended.
Slowly mix in the vanilla and 1 cup of the confectioner’s sugar until just incorporated.
Continue adding the sugar, one cup at a time, and mixing until just incorporated.
Once the sugar is just blended in, increase the speed of the mixer and whip on high for 1-2 minutes to really aerate the frosting and get everything blended well.
You can then spread the frosting onto a cooled cake to decorate. If you plan on piping the frosting, I do recommend chilling it in the refrigerator for about 1-2 hours so it is firm enough to hold shape before using. This way your decorations don't sag before you can chill the whole, finished dessert.

Notes

Store in an airtight container in the refrigerator for up to 1 week.
Can be frozen in a zip-top bag for up to 6 months.
This recipe will frost… 24 cupcakes when piped – up to 30 when spread on. It can also cover 1-9×13 cake or fill and crumb coat an 8″ or 9″ round, 2-layer cake.
Increase the recipe by 50-100% if you like your frosting thicker or wish to pipe on more decoration.

Easy Chef Salad

By Kleinworth & Co 3 Comments

Skip the pre-made salad bowls and make yourself a healthy and tasty Chef Salad. You’ll get to prepare it with the freshest ingredients, including cucumbers, lettuce, red onion, and so much more!

When it comes to salad, my family can’t get enough. We are always making a salad for either a side or a main dish. So it is no surprise that a traditional chef salad is one of the favorites around here.

You just can’t go wrong. The ingredients are easily adaptable depending on your preferences and you can make as much or as little as you like. Plus this is great for summer when you want to keep the food light and the kitchen cool.

**Don’t miss our Chicken Caesar Salad too!

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Patriotic Pinwheel Cookies

By Kleinworth & Co 1 Comment

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!

patriotic cookies

Here are some commonly asked questions

Can these cookies be made ahead of time?

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.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

red white and blue cookies

Why do the ingredients need to be at room temperature?

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.

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

fourth of july sugar cookies

What is the best way to store pinwheel cookies?

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.

This recipe calls for a stand mixer. Can I also make this recipe by hand?

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.

4th of July sugar cookies

ingredients for patriotic pinwheel cookies

all-purpose flour
baking powder
salt
butter – at room temperature
granulated sugar
eggs
vanilla extract
red gel food coloring- I used super red
blue gel food coloring- I used navy blue
patriotic sprinkles

Can this recipe be cut in half?

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.

4th of july cookies

how to make patriotic pinwheel cookies

Combine flour, salt & baking powder in a bowl, mix and set aside.
In another large mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs & vanilla and beat well.
Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
Separate your dough into three equal parts.
Flatten one ball of dough into a disk or rectangle, wrap it in plastic wrap, and set it in the fridge.
This will be your plain, white dough.
Color one of the remaining portions of dough red, and one blue. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don’t cross the colors and end up with purple.
Flatten both of those into rectangles or disks, wrap in plastic, and allow all three portions of dough to firm up in the refrigerator for about an hour or two.
Roll out each ball of dough to about ⅛ – ¼” thick, and stack them one on top of the other (I did red on the bottom, followed by white, and then blue).
Trim the edges with a pizza cutter so you have nice, straight edges.
If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit more water and then press the sprinkles into the outside of the dough log.
Roll the dough into a log, wrap in plastic wrap, and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees.
Cut the log of dough into ¼ – ½” thick cookies and place on a parchment-lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Bake at 350 for 10-12 minutes, or until no longer shiny on top.

pinwheel cookies recipe

How to soften the butter to room temperature?

First

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.

Second

Third

pinwheel sugar cookies

Do I really need to chill the dough?

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.

Can I use a gluten-free flour?

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.

What are the best sprinkles for this dough?

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.

Can this recipe be doubled?

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.

Don’t miss these other patriotic recipes too…

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Check out this recipe

4th of July Truffles

Celebrate with these delicious no-bake 4th of July Truffles. Easy to make with chocolate Oreo truffles and red white and blue chocolate!

Check out this recipe

Patriotic Cake Mix Cookies

Patriotic Cake Mix Cookies are perfect for Memorial Day & 4th of July celebrations. They take just 4 ingredients & about 10 minutes prep time. These cake mix cookies will be the hit of any party!

Check out this recipe

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Check out this recipe

Patriotic Cake Batter Dip

Kick off your holiday with a bang & serve this Patriotic Cake Batter Dip at your 4th of July celebration. Simple & easy to make, it’s absolutely perfect when paired with NILLA Wafers. YUM!

Check out this recipe

4th of July Cupcakes

This year celebrate Independence Day with these deliciously adorable 4th of July Cupcakes with homemade candy melt sparklers! They are also great served for Memorial Day, Flag Day, and Labor Day!

Check out this recipe

Patriotic Cookie Dough Brownie Bars

Patriotic Cookie Dough Brownie Bars are thick and fudgy brownies topped with edible cookie dough & patriotic M&M’s for a super delicious holiday treat.

Check out this recipe

How to make Patriotic Cookie Dough Brownie Bars

No-Bake Cheesecake Cups

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!

Check out this recipe

Jello Jigglers Recipe

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.

Check out this recipe

Other Delicious Cookies

Rainbow Pinwheel Cookies

Christmas Pinwheel Cookies

Jack Frost Pinwheel Cookies

Halloween Sugar Cookies

Easter Sugar Cookies

Products I love when making these pinwheel cookies…

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

Patriotic Mini-Cheesecakes

White Chocolate M&M Popcorn

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Patriotic Pinwheel Cookies

Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.

Prep Time15

Cook Time10

Chill2

Course: Dessert, Snack

Cuisine: American

Keyword: 4th of July, cookies, patriotic, pinwheel

Servings: cookies

Ingredients

3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup butter at room temperature
1½ cups granulated sugar
2 large eggs
2 tsp vanilla extract
1 tsp red gel food coloring I used super red
1 tsp blue gel food coloring I used navy blue
patriotic sprinkles if desired

Instructions

Combine flour, salt & baking powder in a bowl, mix and set aside.
In another large mixer bowl, cream together the softened butter & sugar.
Once smooth, add the eggs & vanilla and beat well.
Add the flour mixture to the butter mixture a little at a time. Mix until the dough is smooth and flour is fully incorporated.
Separate your dough into three equal parts.
Flatten one ball of dough into a disk or rectangle, wrap it in plastic wrap, and set it in the fridge.
This will be your plain, white dough.
Color one of the remaining portions of dough red, and one blue. Use the mixer to beat the color into the dough until you have reached the desired shade of each color. Be sure to rinse out the bowl and the beater inbetween the colors so that you don't cross the colors and end up with purple.
Flatten both of those into rectangles or disks, wrap in plastic, and allow all three portions of dough to firm up in the refrigerator for about an hour or two.
Roll out each ball of dough to about ⅛ – ¼" thick, and stack them one on top of the other (I did red on the bottom, followed by white, and then blue).
Trim the edges with a pizza cutter so you have nice, straight edges.
If desired – Pour some sprinkles into your hand & brush the outside of the dough with a bit more water and then press the sprinkles into the outside of the dough log.
Roll the dough into a log, wrap in plastic wrap and chill in the refrigerator for at least 1 hour.
Preheat the oven to 350 degrees.
Cut the log of dough into ¼ – ½" thick cookies and place on a parchment lined baking sheet – approx 2 inches apart. The thinner the blade used to slice them, the better. A thick blade will tend to squish the dough.
Bake at 350 for 10-12 minutes, or until no longer shiny on top.

Grilled Chicken Salad

By Kleinworth & Co Leave a Comment

Do you want to enjoy a healthy and flavorful meal that is perfect to eat for lunch or dinner? If so, try this Grilled Chicken Salad.

You’ll prepare a fresh marinade using flavorful ingredients, let your chicken soak in it, and then cook it on the grill before serving it with lettuce and assorted toppings. You can customize your salad with all your favorite toppings and a dressing that will tie everything together. Save your money and make a delicious salad at home instead of buying one from the store.

**Try this salad with our delicious Jerk Chicken recipe!

I love this recipe because it starts with this delicious chicken marinade recipe. (be sure to check out the marinade post for all my tips and tricks for grilling chicken) It is not only super easy to make – but it works great for the main dish when serving juicy grilled chicken breast.

This dinner recipe is a great way to keep dinner light in the warmer months and also pairs well with so many other recipes too. I know you’ll love it.

bbq chicken salad

Here are some commonly asked questions

How long will it take to make the meal?

It won’t take very long to make the Grilled Chicken Salad. It’ll take about 15 minutes to prepare the marinade. You’ll need to let the chicken sit in the marinade for at least an hour. Once your chicken sits in the marinade long enough, it’s only going to take a maximum of 20 minutes to cook it on the grill before assembling your salad.

Which toppings taste best when added to the Grilled Chicken Salad?

You can add all your favorite toppings to this fresh Grilled Chicken Salad. Some of the best toppings to add to your salad include sliced tomatoes or cherry tomatoes, sliced red onion, diced avocado, and crumbled pieces of bacon.

You might want to add a few extras, such as hard-boiled egg, grilled corn, and grilled red peppers. Don’t forget tortilla strips or croutons, whichever you prefer! Add what you think will taste best with this marinade chicken.

grilled chicken salad recipe

Can I use chicken thighs instead of chicken breast?

Although you can use boneless, skinless chicken thighs instead of chicken breast, it’s best to use chicken breast. The chicken breast tastes great on the grill. However, chicken thighs will taste great, too, so feel free to use them if that’s all you have.

Which salad dressing should I use?

You can use your favorite salad dressing. You may want to use something with a kick or something that goes along with the BBQ Chicken Salad.

It doesn’t matter if you choose to buy the dressing at the store or make one from scratch using a few simple ingredients, such as apple cider vinegar, brown sugar, and honey. (My personal recommendation – this Chunky Caesar Dressing.)

What to serve with this chicken salad

bbq salads

How long does the chicken need to stay in the marinade?

Once you’ve prepared the marinade, pour it over the chicken, cover it, and leave it sitting in the fridge for a minimum of one hour. If you’d like to make sure the chicken soaks up all the flavor from the marinade, you can let it sit for four hours before you grill it, slice it, and serve it over lettuce with other salad toppings.

Do I need to use fresh lemon juice?

You can use fresh lemon juice or bottled lemon juice. If you have a lemon, slice it in half and squeeze the juice into your mixing bowl with the other marinade ingredients. If not, pour the lemon juice from the bottle into your bowl.

bbq chicken salad recipe

ingredients for grilled chicken salad

Chicken

Marinade

boneless, skinless chicken breasts
fresh lemon juice
Worcestershire sauce
olive oil
fresh oregano or dried oregano
parsley and lightly packed or dried parsley
fresh basil and lightly packed or dried basil
garlic minced
brown sugar
paprika
salt
black pepper

Salad

lettuce

Optional toppings

tomatoes
corn grilled or canned
red onion
avocado
hard-boiled eggs
cucumbers
red peppers grilled
bacon

What can I do if I don’t have fresh basil or parsley?

If you don’t have fresh basil or parsley, you can use dried basil and dried parsley. You should be able to find the dried version in the grocery store. It’s usually available in the aisle with all the spices.

how to make grilled chicken salad

Place the chicken in a shallow dish or resealable bag.
Add the lemon juice, Worcestershire sauce, olive oil, oregano, parsley, basil, garlic, brown sugar, paprika, salt, and pepper to a medium bowl and whisk until completely combined.
Pour marinade over the chicken, cover, and place in the refrigerator for 1-4 hours.
Remove from the refrigerator, remove chicken and discard the marinade.
Heat the grill to medium-high or 375 degrees F.
Cook the chicken on each side for approx 4 minutes.
Turn the grill to low and continue cooking for 10-15 minutes or until internal temperature reaches 160 degrees F.
Remove from the grill and allow to rest while you prepare the salad.
Cut the lettuce and any toppings you like.
Slice the chicken and place it on top of the prepared salad.
Serve with your favorite salad dressing.

How many people does this salad serve?

Follow the directions exactly to make enough salad for as little as two people and as many as four people. If you’re planning to make this salad for the family, you can always increase the recipe by half or more.

Can I save some of the salad for later?

If you want to eat the salad later, you can prepare it in a food storage container with the lettuce, toppings, and chicken and then put it in the fridge to keep it fresh.

However, don’t add the dressing until you’re ready to eat it to prevent the lettuce from getting soggy. If you’re making a homemade dressing, store it separately in a plastic or glass container with a lid, such as a mason jar.

Products I love when making grilled chicken salad…

This chicken salad recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade salad with chicken before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe.

If you love this easy salad recipe, you’re going to love these other chicken recipes too. Please click each link below to find the easy, printable recipe!

Chili Lime Chicken – Air Fryer

Easy Chili Lime Chicken made in the air fryer is quick to make! A juicy, flavorful, crispy chicken dinner that’s ready in less than an hour.

Check out this recipe

BBQ Ranch Chicken Casserole

BBQ Ranch Chicken Casserole is a quick and easy dinner loaded with chicken, cheese, and pasta, tossed and baked with BBQ sauce and ranch.

Check out this recipe

Instant Pot BBQ Chicken

Instant Pot BBQ Chicken is a quick and easy meal for busy weeknights that gets dinner done in record time. Just toss and go, so simple!

Check out this recipe

Cheesy Chicken Spaghetti

The Cheesy Chicken Spaghetti is an easy pressure cooker dinner using the leftover rotisserie chicken. Quick to make & so delicious too.

Check out this recipe

Pellet Grill Chicken Wings

Break out your Traeger, these Pellet Grill Chicken Wings are out of this world. So easy to make, perfect for summer bbq’s, tailgating or any game day party.

Check out this recipe

Teriyaki Chicken Kabobs

Marinated teriyaki chicken, colorful bell peppers, sweet pineapple & onions make these Teriyaki Chicken Kabobs that are a delicious easy family dinner idea.

Check out this recipe

barbecue chicken salad

If you love this recipe for Grilled Chicken Salad 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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Print Recipe

Grilled Chicken Salad

Prep Time15

Cook Time20

Marinade4

Course: Main Course, Salad, Side Dish, Snack

Cuisine: American

Keyword: bbq, chicken, grilled, marinade, salad

Servings:

Ingredients

Chicken

Marinade

2-4 8 oz boneless, skinless chicken breasts
½ cup fresh lemon juice
3 tbsp Worcestershire sauce
¼ cup olive oil
2 tbsp fresh oregano minced or 2 tsp dried oregano
¼ cup fresh parsley minced and lightly packed or 4 tsp dried parsley
¼ cup fresh basil minced and lightly packed or 4 tsp dried basil
3 cloves garlic minced
1 tbsp brown sugar
½ tsp paprika
½ tsp salt
½ tsp black pepper

Salad

Lettuce

Optional toppings

Tomatoes
Corn grilled or canned
Red onion
Avocado
Hard boiled eggs
Cucumbers
Red peppers grilled
Bacon

Instructions

Place the chicken in a shallow dish or resealable bag.
Add the lemon juice, Worcestershire sauce, olive oil, oregano, parsley, basil, garlic, brown sugar, paprika, salt, and pepper to a medium bowl and whisk until completely combined.
Pour marinade over the chicken, cover and place in the refrigerator for 1-4 hours.
Remove from the refrigerator, remove chicken and discard the marinade.
Heat the grill to medium-high or 375 degrees F.
Cook the chicken on each side for approx 4 minutes.
Turn the grill to low and continue cooking for 10-15 minutes or until internal temperature reaches 160 degrees F.
Remove from the grill and allow to rest while you prepare the salad.
Cut the lettuce and any toppings you like.
Slice the chicken and place on top of the prepared salad.
Serve with your favorite salad dressing.

Neapolitan Cake

By Kleinworth & Co Leave a Comment

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.

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Moose Tracks Ice Cream – No Churn

By Kleinworth & Co Leave a Comment

Super 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!

moose tracks

Here are some commonly asked questions

What is no-churn ice cream?

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!

homemade moose tracks ice cream

How can I make this chocolate?

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.

moose tracks ice cream recipe

Can this recipe be doubled?

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.

best moose tracks ice cream

This recipe calls for a stand mixer. Can I also make this recipe by hand?

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.

no churn moose tracks ice cream

what’s in moose tracks ice cream?

Fudge Sauce

chocolate chopped
heavy cream

Ice Cream

heavy whipping cream
sweetened condensed milk
vanilla extract
Reese’s cups chopped
Fudge sauce

How to make moose tracks ice cream

Fudge Sauce

Heat the heavy cream in a small saucepan over medium heat until it begins to bubble– about 5 minutes.
Add in the chopped chocolate and stir until the chocolate is fully melted. Set aside to cool to room temperature.

Ice Cream

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form– about 3 minutes.
Fold in the sweetened condensed milk and vanilla extract.
Add chopped Reese’s cups and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and swirl in the fudge sauce.
Freeze overnight.

Tips for the best Moose Tracks Ice Cream

Don’t store ice cream in the door – place it as far back in the freezer as possible.
No substitutions for this recipe – you need full-fat versions of all of the ingredients. Going low-fat or sugar-free will make it lack flavor and texture.
Freezing in a metal container will make it freeze faster.
Also – freezing in a more shallow container will help it to freeze faster as well.
Don’t over-mix once you add the fudge sauce – otherwise, you’ll end up with chocolate ice cream. You want a defined ribbon of chocolate throughout the ice cream.
If properly stored, it could last up to 6 months. Keep covered properly and don’t let it sit out at room temperature for too long.
Run the ice cream scooper under hot water between scoops for the smoothest, cleanest scoops.

moose tracks ice cream ingredients

If you love frozen treats – check out some of our favorites here…

moose ice cream

Products I love when making moose tracks ice cream…

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!

Salted Caramel Pretzel Ice Cream

Salted caramel lovers rejoice! This easy homemade no churn Salted Caramel Pretzel Ice Cream is packed full of salted caramel & pretzels. It will make you swoon with delight.

Check out this recipe

Strawberry Cheesecake Frozen Yogurt

Strawberry Cheesecake Frozen Yogurt is an easy summer recipe packed full of delicious cheesecake & strawberry flavors. It will be your new favorite dessert.

Check out this recipe

Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

Check out this recipe

Circus Animal Cookie Ice Cream

This Circus Animal Cookie Ice Cream is a simple, no churn recipe that will bring back all those great childhood memories with those colorful, fudge covered cookies.

Check out this recipe

Caramel Sugar Cone Frozen Yogurt

Caramel Sugar Cone Frozen Yogurt is a simple no-churn frozen yogurt recipe loaded with crushed sugar cones and swirled with caramel. Perfect for the ultimate caramel lover.

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Chocolate Chip Cookie Frozen Yogurt

Easy chocolate frozen yogurt loaded with chocolate chip cookies

Check out this recipe

Chocolate Malted Crunch Ice Cream

Chocolate Malted Crunch Ice Cream, just like your favorite childhood Thrifty Ice Cream flavor. This easy summer dessert is simply the best homemade ice cream flavor EVER!

Check out this 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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Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Moose Tracks Ice Cream

Super easy, no-churn Moose Tracks Ice Cream is loaded with peanut butter cups and ribbons of chocolate fudge. No ice cream maker required!

Prep Time10

Chill12

Course: Dessert

Cuisine: American

Keyword: fudge, ice cream, no churn, peanut butter, peanut butter cups, vanilla

Servings:

Ingredients

Fudge Sauce

4 ounces chocolate chopped
⅓ cup heavy cream

Ice Cream

2 cups heavy whipping cream
14 ounces sweetened condensed milk
1 tbsp vanilla extract
1 cup Reese’s cups chopped
Fudge sauce from above

Instructions

Fudge Sauce

Heat the heavy cream in a small saucepan over medium heat until it begins to bubble– about 5 minutes.
Add in the chopped chocolate and stir until the chocolate is fully melted. Set aside to cool to room temperature.

Ice Cream

In a large mixing bowl, whip the heavy whipping cream on high speed until stiff peaks form– about 3 minutes.
Fold in the sweetened condensed milk and vanilla extract.
Add chopped Reese’s cups and fold gently to combine.
Transfer to a plastic ice cream tub or loaf pan and swirl in the fudge sauce.
Freeze overnight.

Instant Pot Baked Beans

By Kleinworth & Co 1 Comment

Break out the pressure cooker, these Instant Pot Baked Beans are the most delicious dinner side dish. So easy, no pre-soaking required!

Who loves baked beans? In our house, they make an appearance at almost every meal that we grill. My hubs particularly is obsessed. But those little cans of baked beans are expensive.

While I loved the idea of saving money and making them at home- they were very labor intensive and time consuming. So when I got my Instant Pot several years ago I was thrilled to figure out just how easy it is to make barbecue beans at home.

When I made my first batch of baked beans using the pressure cooker it was a game-changer. I couldn’t believe that it was that easy and I could make enough for several days to have with a few meals.

It saves me so much time and money – not to mention that these are so much better than what I can get in the store. I can’t wait for you to try them!

pressure cooker baked beans

Here are some commonly asked questions

Why do I have to combine the ingredients before I use the pressure cooker setting on the instant pot? Don’t they all cook inside together?

Though they do cook inside together, the mixture would not mix very well inside the pot without a little help. Therefore, you sometimes have to combine all of your ingredients before adding them to the pot to get the best result.

What is “natural pressure release”?

Often, an Instant Pot recipe would call for you to release all the pressure at the end of the timed pressure cycle. However, the cooking process stops when the pressure is released.

For recipes that call for a natural pressure release, you would refrain from releasing the pressure from the unit for a set amount of time. This allows for a little extra cooking time as the pressure inside naturally goes down.

At the end of the natural pressure release cycle, you would then use the valve to release the remaining pressure and stop the cooking process.

Don’t I need to soak the beans before cooking?

Nope – that is the best part about this recipe and why so many people love the pressure cooker when it comes to making beans in general. No soaking required.

How do I make this recipe at high altitude?

**Live at High Altitude – Because water boils at a lower temperature at high altitudes, and pressure cooking requires water to boil in order to work, some foods may need a little more cooking time.

When pressure cooking at high altitudes you want to make sure to add 5 percent to your cook time for every 1,000 feet above 2,000 feet elevation. For example, when we lived at 4,000+ feet I would add 10 percent to my cook time.

For a recipe that called for 20-minutes of cooking time, I would then cook for 22 minutes. When pressure cooking, 1-2 minutes can make all the difference in a recipe, unlike when cooking by traditional methods.

baked beans in Instant Pot

Ingredients for Instant Pot Baked Beans

dry navy or pinto beans or a combination
water
bacon
yellow onion
barbecue sauce
brown sugar
spicy brown or Dijon mustard
garlic powder
onion powder
liquid smoke

tips for making the best baked beans

These beans are freezable for up to 3 months. Defrost in the fridge overnight before reheating and serving again.
You can use either broth or juice in place of the water if desired.
These can be made ahead and kept for up to 3 days.
Be sure to add extra liquid when reheating the beans.
You can cook the bacon separately and skip cooking it in the Instant Pot – or use leftover bacon from another meal.
For added flavor, add 1-2 tbsp molasses when adding the brown sugar and bbq sauce.
Swap out the bacon for sliced hot dogs or smoked sausage.
Use great Northern beans in place of the navy or pinto beans.

Can this be made with canned beans?

Yes – you can make this recipe with canned beans. Just start at step 4 of this recipe and use 56 ounces of canned beans.

Pair this recipe with…

BBQ beans Instant Pot

How to make Instant Pot Baked Beans

Add the beans and water to the Instant Pot, lock the lid into place and cook on manual high pressure for 25 minutes.
Carefully quick-release the steam valve.
When the steam has completely released, pour the cooked beans into a colander and drain off any excess water.
Set the Instant Pot to saute and add the chopped bacon.
Stir and cook for 5-8 minutes or until the bacon is cooked and crispy.
Add the onions and continue cooking for 3-4 minutes or until the onions are softened.
Add the beans back into the pot with the remaining ingredients (garlic powder, onion powder, barbecue sauce, brown sugar, mustard, and liquid smoke).
Place lid on the pot and cook on manual high pressure for another 10 minutes.
Carefully quick-release the steam valve again.
Remove the lid, stir and serve immediately.
Store any leftovers in the refrigerator in an airtight container.

Make in the slow cooker – check out my recipe for Bourbon Baked Beans

What size Instant Pot do you use for this recipe?

I am currently using an 8-quart pot, but this recipe can be made in the 6-quart pot too. If you have one of the smaller versions (3-quart mini), I recommend cutting this recipe in half.

Instant Pot BBQ beans

Is it necessary to use a specific type of pressure cooker?

No, not at all. I just happen to have an Instant Pot, but pressure cookers have become so popular over the last couple years that just about every big & small appliance company makes one. This will work with them all.

Make these on the stovetop – add all of the ingredients to a large stockpot. Simmer for at least 1 hour- stirring frequently. This would require 12 hours of soaking overnight before getting started.

I got a burn notification – now what?

This probably happened because the pot was not deglazed after the bacon was cooked. Anything that is stuck onto the bottom of the pot can effect how the cooker comes to pressure – resulting in it not cooking correctly. This can also happen if the mixture is too thick. If the mixture isn’t stirred well – it will cause the burn notice.

Make sure that the bottom of the pot is clean by scraping up any food stuck to it using a wooden spoon. Stir the mixture well and make sure there is adequate liquid in the pot – you can always add 1/4 cup to a 1/2 cup more depending on your elevation and climate.

Here are my favorite Instant Pot Tools and Accessories!

Instant Pot
Non-Stick Instant Pot Insert with Silicone Lid
Accessory Set
Glass Lid
Sealing Rings
Silicone Egg Bites Mold
Large Mesh Steamer Basket
Complete Cook & Bake Set

If you love this easy baked beans recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!

Veggie Dip Recipe

This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!

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Traditional Deviled Eggs

Traditional Deviled Eggs are great anytime! Make this recipe for New Year's, Game Day, Easter brunch, Thanksgiving or Christmas dinner & WOW your guests.

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Close-up of traditional deviled eggs, halved and filled with a smooth, creamy yolk mixture, garnished with a sprinkle of paprika, arranged neatly on a plate.

Sea Salt Garlic Corn

Sea Salt Garlic Corn is a delicious twist to the classic BBQ side dish. This corn on the cob recipe will keep them coming back for more all summer long.

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Easy Fruit Salad

Easy Fruit Salad is a healthy and delicious breakfast or when served as a side dish at a potluck, backyard BBQ, or pool party. So good!

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Elote Street Corn Dip

Elote Street Corn Dip is an easy appetizer recipe inspired by delicious Mexican street corn. Great with chips or as a topping to so much more!

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Strawberry Jello Salad

Strawberry Jello Salad is a classic side dish passed down through the generations. Simple to make with just 5 ingredients, just mix & serve.

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Parmesan Ranch Pasta Salad

Check out this tasty Parmesan Ranch Pasta Salad. A simple, & delicious side dish that’s perfectly paired with a crispy fried chicken dinner or backyard bbq!

Check out this recipe

side dish recipe - Parmesan Ranch Pasta Salad

If you love this recipe for Instant Pot Baked Beans 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!

FB, Pinterest, IG, Email Subscription

Print Recipe

Instant Pot Baked Beans

Break out the pressure cooker, these Instant Pot Baked Beans are the most delicious dinner side dish. So easy, no pre-soaking required!

Prep Time5

Cook Time45

Course: dinner, Side Dish

Cuisine: American

Keyword: bbq, beans, instant pot, pressure cooker

Ingredients

1 pound dry navy or pinto beans or a combination
8 cups of water
8 slices bacon chopped
1 medium yellow onion finely chopped
1 cup barbecue sauce
¾ cup brown sugar packed
2 tbsp spicy brown or Dijon mustard
2 tsp garlic powder
2 tsp onion powder
1 tsp liquid smoke

Instructions

Add the beans and water to the Instant Pot, lock the lid into place and cook on manual high pressure for 25 minutes.
Carefully quick-release the steam valve.
When the steam has completely released, pour the cooked beans into a colander and drain off any excess water.
Set the Instant Pot to saute and add the chopped bacon.
Stir and cook for 5-8 minutes or until the bacon is cooked and crispy.
Add the onions and continue cooking for 3-4 minutes or until the onions are softened.
Add the beans back into the pot with the remaining ingredients (garlic powder, onion powder, barbecue sauce, brown sugar, mustard and liquid smoke).
Place lid on the pot and cook on manual high pressure for another 10 minutes.
Carefully quick-release the steam valve again.
Remove the lid, stir and serve immediately.
Store any leftovers in the refrigerator in an airtight container.

Funfetti Cupcakes Recipe

By Kleinworth & Co Leave a Comment

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!

funfetti cupcakes

Here are some commonly asked questions

What is Funfetti?

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.

What are the best sprinkles for this cake?

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.

How do I properly measure the flour?

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.

homemade funfetti cupcakes

More Great Birthday Cake-Flavored Recipes

Confetti Cake – Funfetti Cake

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Batter Dip

Homemade Funfetti Cake

Birthday Cheesecake

Birthday Cake Cookies

Colorful Confetti Sprinkle Cupcakes

Why do the ingredients need to be at room temperature?

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.

How to soften the butter to room temperature?

First

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.

Second

Third

Can I use a gluten-free flour?

confetti cupcakes recipe

Can Funfetti cupcakes be frozen?

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.

Try these cupcakes with a few of my favorite frosting recipes…

Cake Batter Frosting
Chocolate Cream Cheese Frosting
Coffee Buttercream Frosting
Cookie Dough Frosting
Best Bakery Buttercream Frosting
Fresh Strawberry Buttercream Frosting

funfetti cupcakes from scratch

Ingredients for Funfetti cupcakes

all-purpose flour
granulated sugar
baking powder
eggs
vegetable oil
buttermilk
pure vanilla extract
sprinkles

Ingredients for cream cheese frosting

cream cheese
butter
vanilla extract
confectioner’s sugar

confetti cupcakes

How to make funfetti cupcakes

Preheat the oven to 350 degrees F and line a 12 well cupcake tin with paper liners or coat with baker’s release. Set aside.
Combine the flour, sugar, and baking powder and whisk to combine.
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.
Fold in the sprinkles.
Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean– about 15 minutes.
Allow the cupcakes to cool completely on a wire rack before frosting them (see below).

What is bakers release?

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.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

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.

easy funfetti cupcakes

How to make cream cheese frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
Add the vanilla and mix to combine.
On a low speed, add the confectioner’s sugar a little at a time.
Once all of the confectioner’s sugar has been added, turn the mixer to high speed and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D) and decorate the cupcakes as desired.
Top with sprinkles and enjoy!
Store any leftover cupcakes in the refrigerator for up to two days.

What can I make with rainbow sprinkles?

St. Patrick’s Day Hot Chocolate Bombs
Funfetti Cake Batter Dip
Edible Sugar Cookie Dough
Frozen Bananas
Lofthouse Sugar Cookies
Cake Batter Frosting
Birthday Sugar Cookie Bars
Homemade Funfetti Cake
Rainbow Cake

Products I love when making funfetti cupcakes…

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.

cream cheese frosting on confetti cupcake

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!

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How to make Cinnamon Vanilla Bean Cupcakes

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Other Creative Cupcakes

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Funfetti Cupcakes with Cream Cheese Frosting

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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Funfetti Cupcakes Recipe + Cream Cheese Frosting

This super delicious Funfetti Cupcakes Recipe is perfect for parties and celebrations! Light and fluffy, so much better than the box mix!

Prep Time30

Cook Time15

Course: Dessert, Snack

Cuisine: American

Keyword: cream cheese frosting, cupcakes, funfetti, sprinkles

Servings: cupcakes

Ingredients

Cupcakes

1 cup all-purpose flour
1 cup granulated sugar
1 tsp baking powder
2 large eggs
½ cup vegetable oil
½ cup buttermilk
1 tsp pure vanilla extract
½ cup sprinkles

Frosting

6 ounces cream cheese softened
6 tbsp butter softened
1 tsp vanilla extract
2 ½ cups confectioner’s sugar

Instructions

Cupcakes

Preheat the oven to 350 degrees F and line a 12 well cupcake tin with paper liners or coat with baker's release. Set aside.
Combine the flour, sugar and baking powder and whisk to combine.
In another bowl, whisk together the eggs, vegetable oil, buttermilk, and vanilla extract.
Add the wet ingredients to the dry ingredients and fold them together gently. Keep folding just until no large lumps of flour remain.
Fold in the sprinkles.
Fill each cupcake tin ¾ of the way full and bake the cupcakes until a toothpick inserted into the center comes out clean– about 15 minutes.
Allow the cupcakes to cool completely on a wire rack before frosting them (see below).

Frosting

Using a stand or hand mixer, beat the cream cheese and butter together on medium speed until smooth and creamy– about 2 minutes.
Add the vanilla and mix to combine.
On a low speed, add the confectioner’s sugar a little at a time.
Once all of the confectioner’s sugar has been added, turn the mixer to high speed and beat until the frosting is light and fluffy– about 2 minutes.
Transfer the frosting to a piping bag fitted with your choice of tip (I used a Wilton 2D) and decorate the cupcakes as desired.
Top with sprinkles and enjoy!
Store any leftover cupcakes in the refrigerator for up to two days.

Vietnamese Summer Rolls

By Kleinworth & Co Leave a Comment

Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.

Do you love spring or summer rolls? A few years ago we traveled back home as a team so I could attend a photography workshop down in Costa Mesa. One of the things we were practicing shooting was a plate full of Vietnamese Summer Rolls (gỏi cuốn).

I have to say, even growing up in So Cal, I had never had one before. But the vivid colors of all the fresh veggies just drew me in and I was hooked. So now I’m making my own. I don’t know what I love more – photographing them, or eating them. SO GOOD!

What I really love about these is how versatile they are. Pick your favorite veggies and add them in. Leave out the ones you’d rather pass on – there are no hard or fast rules with these.

They are light and refreshing and they are great for snacking, mealtime, pool parties, light lunches and so much more. The whole family is completely obsessed with these summer rolls. Be sure to pair them with my Vietnamese cold brew coffee that I also learned how to make on that trip. It is phenomenal!

summer rolls

Here are some commonly asked questions

Can these summer rolls be made ahead of time?

Yes – sort of. The veggies can be prepped ahead of time. But the wrappers themselves tend to get a little chewy when they lose moisture. I recommend preparing everything but the wrappers and storing in the refrigerator until ready to assemble. If you need to prepare the whole roll ahead of time, try wrapping the rolls in a damp paper towel and then place them in a zip top bag until ready to use.

Can protein be added to these rolls?

Yes! A traditional spring or summer roll does include your favorite protein (chicken, pork or shrimp) along with the veggies. We did a vegetarian version here for my daughter. But when I make them for the whole family we include leftover rotisserie chicken, sautéed pork, or shrimp.

summer rolls recipe

Can summer rolls be frozen?

Because the rice paper changes texture when it dries out and because this is supposed to be a light and fresh recipe – I don’t recommend freezing.

What is the difference between summer rolls and egg rolls?

These summer rolls are made with fresh veggies and wrapped in a light rice paper wrap – served cold.

An egg roll on the other hand is made with cooked veggies and wrapped in a wonton wrapper (made with wheat flour and egg) and deep fried until crispy – served hot.

Both delicious, just completely different.

fresh summer rolls

How to make rice paper summer rolls?

Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
Add the rice noodles to a bowl of hot water, according to package directions.
Fill a pie plate with warm water.
Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
Add the noodles and any vegetables you like to the lower half of the wrapper.
Begin rolling by pulling the wrapper over the vegetables, fold in the sides, and roll tightly.
Serve immediately with the peanut sauce.

How to make peanut sauce

Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic, and ginger in a small food processor or blender until smooth and creamy.
Set aside while you making the summer rolls.

Vietnamese Spring Rolls

peanut sauce ingredients

creamy peanut butter
rice vinegar
soy sauce or tamari
sriracha or chili paste – more if you like it spicy
granulated sugar or maple syrup or honey
toasted sesame oil
garlic
grated fresh ginger

rice paper rolls

summer rolls ingredients

Rice wrappers
Rice noodles or vermicelli rice noodles
Baby bok choy
Carrots
Cucumbers
Red cabbage
Green cabbage
Bell peppers any color
Radishes
Pea pods
Mint leaves

Products I love when making summer rolls…

This summer rolls 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 spring or summer rolls before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious recipe.

Rice wrappers
Rice noodles or vermicelli rice noodles

Peanut Sauce

creamy peanut butter
rice vinegar
soy sauce or tamari
sriracha or chili paste
granulated sugar or maple syrup or honey
toasted sesame oil

If you love this Easy Summer Rolls recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!

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If you love this recipe for Summer Rolls 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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Print Recipe

Vietnamese Summer Rolls

Made with fresh veggies and served with a homemade creamy peanut butter sauce, these Vietnamese Summer Rolls can be enjoyed any time of year.

Prep Time20

Course: Appetizer, Snack

Cuisine: Vietnamese

Keyword: rolls, summer, vegetable

Ingredients

Rice wrappers
Rice noodles or vermicelli rice noodles
Baby bok choy
Carrots
Cucumbers
Red cabbage
Green cabbage
Bell peppers any color
Radishes
Pea pods
Mint leaves

Peanut Sauce

½ cup creamy peanut butter
2 tbsp rice vinegar
⅓ cup soy sauce or tamari
½ tsp sriracha or chili paste – more if you like it spicy
2 tbsp granulated sugar or maple syrup or honey
2 tbsp toasted sesame oil
1 clove garlic
½ tsp grated fresh ginger

Instructions

Peanut Sauce

Blend the peanut butter, rice vinegar, soy sauce, sriracha, sugar, sesame oil, garlic and ginger in a small food processor or blender until smooth and creamy.
Set aside while you making the summer rolls

Summer Rolls

Cut the vegetables into thin sticks, shred the cabbage and slice the radishes.
Add the rice noodles to a bowl of hot water, according to package directions.
Fill a pie plate with warm water.
Dip the rice wrapper in the warm water for 10-15 seconds, making sure to hold down edges so they don’t curl up.
Remove the wrapper and place it on a towel, gently pat it with a napkin so it is slightly dry.
Add the noodles and any vegetables you like to the lower half of the wrapper.
Begin rolling by pulling the wrapper over the vegetables, fold in the sides and roll tightly.
Serve immediately with the peanut sauce.

Easy Spanish Rice

By Kleinworth & Co 3 Comments

Easy Spanish Rice recipe is simple to make, positively delicious and it’s ready in about 25 min. Like it came straight from the restaurant!

My family loves Spanish rice so we make it with just about everything. Growing up I remember my aunt making the Mexican version of this recipe a whole lot – so it sort of became a staple in my life.

What’s great about this recipe is that not only is it easy – but you can change it up easily to make either the Spanish version or the Mexican version depending on the spices you have on hand at the time. Check it out – I know you’ll love it.

This rice recipe really is the perfect side to so many recipes. No wonder my aunt made it so often. I think the recipe was passed down from her Abuela and I’m sure she got it from hers.

I was lucky enough to get my hands on the old recipe card many years ago and we have made it so many times. Several years ago we started changing it up – making the Spanish version instead of the Mexican version. Both are so delicious – I highly recommend trying both and picking your favorite!

Spanish rice

Here are some commonly asked questions

What’s the difference between Spanish Rice and Mexican Rice

While I have seen some out there actually proclaim that there is no difference at all – they are wrong. While the two versions are quite similar, the difference is the seasonings and how they give the recipe color. Both versions contain rice, tomatoes or tomato sauce and onions. Both are cooked in broth too.

But Mexican rice uses cumin – not surprisingly since it is a common seasoning in a lot of Mexican dishes. But if you want to make the Spanish version you remove that cumin and use saffron instead.

Many people get intimidated when they see the saffron in the jar. It’s red – looks like threads and how the heck do you measure it? No worries – it’s easy.

Just pinch off a small portion of the threads and soak them in a small bowl of hot water when you get started cooking. Then just strain them out of the water when it is time to add them to the recipe. Nothing complicated and the flavor – WOW!!

One more thing to note – Mexican rice is a bit softer in texture – Spanish rice tends to be on the firmer side. I typically do a hybrid since my family loves the flavors of Spanish rice but the texture of Mexican rice more.

Variations

use salsa instead of bell peppers or add it in addition to the peppers for additional flavor
top with green onions, cilantro, minced onions, or more salsa
add some heat and include a diced jalapeno
mix in some pinto beans or black beans to make it a main dish
shredded chicken or beef is a great addition
this can be made using cauliflower rice too
top with shredded cheese
add diced avocados
black olives are great mixed in
try a dollop of sour cream or Greek yogurt when serving

spanish rice recipe

How much rice per person?

Because rice expands as it cooks – a little goes a long way. If you want each person to have about 3/4 cup to 1 cup of cooked rice, then you would prepare 1/4 cup of uncooked rice per person.

How to reheat Spanish rice

Reheating this rice is easy. You should already be storing it in an airtight container. So just pop that lid, add a splash of water and loosely place the lid back on. Reheat in the microwave for a couple of minutes, until hot. It should keep well for up to 4-5 days.

homemade spanish rice

Can I use another type of rice?

Sure – other types of rice can be used. Just keep in mind that the white rice is fluffier in texture and doesn’t get sticky like the shorter grain versions.

You can also use brown rice – but you will need to add an additional 1/3 cup water and cook it for longer – until it reaches the desired texture.

Can Spanish rice be frozen?

Yes, actually. You can freeze this rice. Place the rice in a zip top freezer bag and push all the air out. Label with the date and freeze for up to 6 months. Thaw in the refrigerator the night before you are ready to use again and then follow the reheating instructions above.

Ingredients for Spanish Rice

canola or vegetable oil
yellow onion
red bell pepper
garlic cloves
long-grain rice
chicken or vegetable broth
tomato sauce
chili powder
dried oregano
saffron for Spanish rice
ground cumin for Mexican rice
salt and pepper to taste

Serving

green onions finely chopped
cilantro

When cooking this recipe, the liquids called for should be used as a guideline. Sometimes because of the BTUs on your stove or the elevation and climate where you live can change how the recipe absorbs the liquids added. You may need to add a bit more so it has enough to absorb to become soft, OR you might need to cook for a bit longer to reduce the liquid before serving.

How to make Spanish Rice

Heat the oil in a medium skillet over medium heat.
Add the onion and red pepper and cook until slightly soft, 2-3 minutes.
Stir in the garlic and continue cooking 1-2 minutes or until garlic is fragrant and vegetables are soft.
Add the rice and cook until golden brown, stirring frequently for about 6-8 minutes.
Stir in the broth, tomato sauce, and seasonings.
Bring to boil over high heat, reduce to low heat, cover with a lid and cook until all liquid is absorbed, about 8-10 minutes, stirring often.
Remove from the heat, remove the lid and fluff the rice with a fork.
Season with salt and pepper and serve with green onions or cilantro if desired.
Store the leftovers in the refrigerator in an airtight container.

What to serve with Spanish rice

The sky is the limit when it comes to this rice recipe. We like to serve it as a side most of the time. But it is also great as a rice bowl – with the meat and veggies added on top. But here are some of the recipes we make most frequently with this rice.

Easy Mexican Rice

Products I love when making this rice recipe…

This Spanish Rice 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 rice 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 side dish recipe.

skillet
canola or vegetable oil
long-grain rice
chicken or vegetable broth
tomato sauce
chili powder
dried oregano
saffron – Spanish rice
ground cumin – Mexican rice
salt and pepper to taste

Mexican Rice Recipe

If you love this Easy Spanish Rice recipe, you’re going to love these other recipes too. Please click each link below to find the easy, printable recipe!

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If you love this recipe for Homemade Spanish Rice 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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5 from 1 vote

Easy Spanish Rice

Easy Spanish Rice recipe is simple to make, positively delicious and it’s ready in about 25 min. Like it came straight from the restaurant!

Prep Time5

Cook Time23

Course: dinner, Side Dish

Cuisine: Mexican

Keyword: mexican, rice, spanish

Servings:

Ingredients

pinch of saffron for Spanish rice about 1/8 tsp when ground
2 tbsp canola or vegetable oil
1 large yellow onion finely chopped (about 1 cup)
½ red bell pepper finely chopped (about ½ cup)
2 garlic cloves finely minced
2 cups long grain rice
2 cups chicken or vegetable broth
8 oz tomato sauce
1 tsp chili powder
½ tsp dried oregano
½ tsp ground cumin for Mexican rice
salt and pepper to taste

Serving

green onions finely chopped
cilantro

Instructions

Soak the saffron in a small bowl of hot water so it is ready to use.
Heat the oil in a medium skillet over medium heat.
Add the onion and red pepper and cook until slightly soft, 2-3 minutes.
Stir in the garlic and continue cooking 1-2 minutes or until garlic is fragrant and vegetables are soft.
Add the rice and cook until golden brown, stirring frequently, about 6-8 minutes.
Stir in the broth, tomato sauce and seasonings (chili powder, oregano, saffron or cumin and salt and pepper).
Bring to boil over high heat, reduce to low heat, cover with a lid and cook until all liquid is absorbed, about 8-10 minutes, stirring often.
Remove from the heat, remove the lid and fluff the rice with a fork.
Season with salt and pepper and serve with green onions or cilantro if desired.
Store the leftovers in the refrigerator in an airtight container.

Chocolate Chip Peanut Butter Bars

By Kleinworth & Co 1 Comment

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.

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Coffee Ice Cream – No Churn

By Kleinworth & Co Leave a Comment

This 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!

no-churn coffee ice cream

Here are some commonly asked questions

How long does this need to freeze for?

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.

What is the best way to store this ice cream?

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.

coffee ice cream

Variations for this recipe

add chocolate chunks
add a pinch of cinnamon
crushed Oreo cookies make a great addition
scrape some vanilla bean paste into the mixture
top with crushed chocolate graham crackers

How to make coffee ice cream without condensed milk?

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.

coffee ice cream recipe without ice cream maker

Tips for making the best no-churn ice cream

this recipe easily doubles or triples
for an even softer texture – add 1-2 tbsp coffee liqueur (the alcohol lowers the freezing point making it really easy to scoop)
can use pre-made espresso shots in place of the espresso powder and water if desired

coffee ice cream recipe

Love coffee? Check out these other coffee-flavored recipes…

How to make no churn ice cream softer

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.

best coffee ice cream

How to make No-Churn Coffee Ice Cream

In a small bowl, whisk together the instant espresso powder and the hot water until the powder has dissolved. Allow to cool.
Add the cooled espresso mixture to the bowl of a stand mixer fitted with the whisk attachment.
Pour in the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks– about 3-5 minutes.
Next, add the coffee extract and mix to combine.
Slowly add the sweetened condensed milk and fold it gently into the whipped cream– you don’t want to deflate the whipped cream.
Transfer the mixture to a 9×5 loaf pan and wrap it in plastic wrap. Freeze overnight, or at least 12 hours before serving.
Store tightly wrapped in the freezer for up to three weeks.

Ingredients for No-Churn Coffee Ice Cream

instant espresso powder
hot water about 110F
heavy whipping cream
coffee extract see notes
sweetened condensed milk

When was coffee ice cream invented?

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.

Products I love when making this ice cream…

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!

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Salted caramel lovers rejoice! This easy homemade no churn Salted Caramel Pretzel Ice Cream is packed full of salted caramel & pretzels. It will make you swoon with delight.

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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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Be sure to follow me on my social media, so you never miss a post!

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Print Recipe

Coffee Ice Cream – No Churn

This recipe for no-churn coffee ice cream is so easy and delicious. Bold and rich coffee flavor and no ice cream maker required!

Prep Time10

Freeze12

Course: Dessert

Cuisine: American

Keyword: coffee, ice cream, no churn

Servings:

Ingredients

2 tbsp instant espresso powder
2 tbsp hot water about 110F
2 cups heavy whipping cream
1 tsp coffee extract see notes
14 ounces sweetened condensed milk

Instructions

In a small bowl, whisk together the instant espresso powder and the hot water until the powder has dissolved. Allow to cool.
Add the cooled espresso mixture to the bowl of a stand mixer fitted with the whisk attachment.
Pour in the heavy whipping cream and mix on medium speed until the mixture forms stiff peaks– about 3-5 minutes.
Next, add the coffee extract and mix to combine.
Slowly add the sweetened condensed milk and fold it gently into the whipped cream– you don’t want to deflate the whipped cream.
Transfer the mixture to a 9×5 loaf pan and wrap it in plastic wrap. Freeze overnight, or at least 12 hours before serving.
Store tightly wrapped in the freezer for up to three weeks.

Notes

The coffee extract can be found in most specialty food stores or online, but if you can’t find it just substitute vanilla extract – it just won’t have as strong of a coffee flavor.
This no-churn ice cream is softer than store-bought ice cream. Make sure you give it adequate time to freeze and don’t let it sit out for too long when serving.

Lemon Lush Dessert

By Kleinworth & Co 1 Comment

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!

lemon lush

Here are some commonly asked questions

What is lemon lush?

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.

Can I use a gluten-free flour?

lemon lush recipe

How to soften the butter to room temperature?

First

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.

Second

Third

Can this recipe be doubled?

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.

lemon dessert with cream cheese

Is this dessert tart?

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.

How to make this lush more tart?

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.

lemon lasagna

Tips for the best lemon lush

This can be made without nuts if desired
You can use sugar-free pudding instead of regular
Freeze overnight for the cleanest, more defined slices. Let thaw in individual slices on the plate.
Defrosts quickly – so you can serve frozen and it is still good
You can top with homemade whipped cream – but do not freeze if you do this. It doesn’t hold up the same as whipped topping.

Don’t miss these other lemon recipes too!

Easy Lemon Bars
Lemon Pound Cake
Lemon Oreo Fudge
Beautiful Lemon Blueberry Swirl Bundt Cake
Lemon Cheesecake Bars

recipe lemon

How to make Lemon Lush

Crust

Preheat the oven to 350 degrees F.
Spray a 13×9 baking dish with cooking spray. Set aside.
Add the crust ingredients (flour, sugar, nuts, and melted butter) to a large bowl and use a fork to combine well.
Press the mixture into the prepared 13×9 baking dish, creating an even, flat layer.
Bake the crust for 15-18 minutes or until golden brown.
Cool completely.

First Creamy Layer

Cream together the softened cream cheese and sugar until smooth.
Stir in the zest, juice, and whipped topping until smooth.
Spread the mixture over the cooled crust.
Place in refrigerator to chill for at least 30 minutes.

Second Layer

In a large bowl, combine the pudding mix and milk and whisk until smooth and creamy.
Spread the mixture over the chilled cream cheese layer.
Place in the refrigerator to chill at least 15 minutes or until pudding is set.

Third Layer

Spread the remaining whipped topping over the pudding layer.
Optional – add chopped nuts, lemon zest, or lemon slices.
Place in the refrigerator until ready to serve – at least 1 hour.
Store the leftovers in the refrigerator.

recipe for lemon lush dessert

Ingredients for Lemon Lush

all-purpose flour
granulated sugar
nuts – pecans or walnuts, chopped finely
unsalted butter – softened

Cream Cheese Layer

cream cheese – softened
granulated sugar
lemon zest
lemon juice
whipped topping – thawed

Pudding Layer

instant lemon pudding
cold milk

Top Layer

whipped topping – thawed

Garnish options

zest of lemon
lemon slices
chopped nuts

Products I love when making this lemon lasagna dessert…

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.

lemon lush dessert 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!

Blueberry Cobbler : Just 3 Ingredients

Blueberry Cobbler is one of my favorite blueberry desserts. It certainly tops the list for delicious 3 ingredient recipes that everyone loves. This cobbler recipe is super easy too.

Check out this recipe

A freshly baked blueberry cobbler served in a dish, with a golden-brown, crumbly topping and juicy blueberries bubbling through, ready to be enjoyed.

Banana Split Cake

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!

Check out this recipe

Strawberry Cobbler Recipe

This Strawberry Cobbler Recipe is a classic southern dessert. Sweet and tart with a cake-like topping. It’s the perfect summer treat!

Check out this recipe

Make a Root Beer Float

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!

Check out this recipe

Banana Caramel Ice Box Cake

This Banana Caramel Ice Box Cake is just like grandma used to make. No baking required for this delicious summer treat. This one is so easy.

Check out this recipe

Dirt Cake Recipe

This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!

Check out this 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!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Lemon Lush Dessert

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!

Prep Time15

Cook Time18

Chill2

Course: Dessert

Cuisine: American

Keyword: lemon, lush

Servings:

Ingredients

Crust

1 cup all-purpose flour
2 tbsp granulated sugar
¼ cup nuts pecans or walnuts, chopped finely
½ cup unsalted butter softened (1 stick)

Cream Cheese Layer

8 oz cream cheese softened
1 cup granulated sugar
Zest of 1 lemon
Juice of 1 lemon
8 oz whipped topping thawed

Pudding Layer

2 boxes instant lemon pudding 3.4 oz each
3 cups cold milk

Top Layer

8 oz whipped topping thawed

Garnish options

zest of lemon
lemon slices
chopped nuts

Instructions

Crust

Preheat the oven to 350 degrees F.
Spray a 13×9 baking dish with cooking spray. Set aside.
Add the crust ingredients (flour, sugar, nuts and melted butter) to large bowl and use a fork to combine well.
Press the mixture into the prepared 13×9 baking dish, creating an even, flat layer.
Bake the crust for 15-18 minutes or until golden brown.
Cool completely.

First Creamy Layer

Cream together the softened cream cheese and sugar until smooth.
Stir in the zest, juice and whipped topping until smooth.
Spread the mixture over the cooled crust.
Place in refrigerator to chill at least 30 minutes.

Second Layer

In a large bowl, combine the pudding mix and milk and whisk until smooth and creamy.
Spread the mixture over the chilled cream cheese layer.
Place in the refrigerator to chill at least 15 minutes or until pudding is set.

Third Layer

Spread the remaining whipped topping over the pudding layer.
Optional – add chopped nuts, lemon zest or lemon slices.
Place in the refrigerator until ready to serve – at least 1 hour.
Store the leftovers in the refrigerator.

Carolina BBQ Sauce

By Kleinworth & Co Leave a Comment

Carolina BBQ sauce is a delicious, flavorful, and tangy sauce for every occasion. It’s less sweet than Texas sauce but with a little heat. It goes great on everything from chicken to pork to vegetables.

Carolina Mustard BBQ Sauce is the perfect grilling condiment. It’s a unique twist on the classic barbecue sauce, and it’s perfect for those who love mustard.

Carolina Mustard BBQ Sauce is made with a blend of mustard, vinegar, and spices, and it’s perfect for slathering on pulled pork, ribs, or grilled chicken. If you’re looking for a zesty barbecue sauce, this is the one for you!

PIN THIS TO SAVE FOR LATER

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Carolina Mustard BBQ Sauce is also great for dipping, so don’t hesitate to give it a try. This sauce, often called liquid gold, is the perfect way to add some zest to your grilling repertoire, so don’t wait any longer – give it a try today!

If you are a BBQ enthusiast – you will absolutely LOVE this bbq sauce recipe.

Here are some commonly asked questions

What gives this sauce a “Carolina” flavor?

The history of barbecue in the Carolinas is quite complex, dating back nearly 500 years! However, the common thread that distinguishes Carolina sauces from the rest is that they are vinegar-based. In our case, we used apple cider vinegar as the base for our sauce, then flavored it with mustard and ketchup. This is typical of the Western North Carolina barbecue style.

Can I use fresh garlic instead of garlic powder?

Absolutely! Fresh garlic will add more flavor to your recipe than the dried and powdered variety. This recipe called for garlic powder over fresh garlic because people tend to have that on hand and it gives your sauce a smoother consistency. With fresh garlic, a little goes a long way and releases most of its flavor during the cooking process.

Can I freeze my extra Carolina Mustard Sauce?

Absolutely! Many people prefer to make large batches of barbecue sauce, then freeze what they are not going to use right away so they can have it on hand for grilling in the future.

When freezing your barbecue sauce, be sure to allow enough room at the top of the container for the water-based liquids to expand slightly during the freezing process. Despite its vinegar base, Carolina Mustard Sauce has a frozen shelf life of up to six months.

What kinds of meat can I use Carolina Mustard Sauce with?

Carolina barbecue is known best for its pork and this sauce really capitalizes on this! The tanginess of the vinegar and mustard base combines with the sweetness of the ketchup to accent the buttery and rich qualities of well-barbecued pork.

Knowing this, my favorite ways to eat this Carolina sauce are with my juicy and tender Smoked Pork Butt recipe or my Smoked Baby Back Ribs.

Ingredients for Carolina BBQ Sauce

yellow mustard
apple cider vinegar
brown sugar packed
ketchup
Worcestershire Sauce
garlic powder
salt
Pinch of cayenne pepper

Why do I need to cook Carolina Mustard Sauce?

When you cook your barbecue sauce, it undergoes a process called reduction, where some or most of the water is allowed to evaporate from the mix and the ingredients are allowed to carmelize.

This is what gives you those thick and rich qualities you want in a good barbecue sauce. Reduction is what allows all of the flavors to marry, and ensures that it is the right consistency to stick to your meat and properly flavor it.

How to Make Carolina BBQ Sauce

Whisk together the mustard, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, garlic powder, salt, and cayenne pepper in a small saucepan until combined.
Cook over low heat, stirring frequently, for 8-10 minutes.
Remove from heat and cool. Transfer to an airtight container.
Use immediately or store in the refrigerator for up to 2 weeks.

Why do I need to pack my brown sugar when measuring?

Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.

These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.

Why do I have to wait 24 hours before the sauce has its best flavor?

As this liquid gold is allowed to sit and cool during refrigeration, the acids in the vinegar are allowed to break down the other ingredients like sugars in the ketchup, brown sugar, and Worcestershire Sauce; the capsaicin in the cayenne; and the elements of the garlic. Once these ingredients are broken-down, their flavors will be much more prominent throughout the sauce.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.

You can also make your own brown sugar with my Homemade Brown Sugar recipe.

What should I serve with this bbq sauce?

While preparing the dish you will serve with this sauce, you can work on putting together some tasty sides to go with it. Your meal will be amazing with a side of scalloped potatoes, glazed carrots, roasted broccoli, and even macaroni and cheese. It also tastes great with potatoes and applesauce. You can serve any sides that you’d normally enjoy with your entree when preparing this bbq sauce recipe.

How long can I store Carolina Mustard Sauce in the refrigerator?

If you don’t allow your sauce to warm up to remain at or near room temperature, you can store it in the refrigerator for up to two weeks before you would need to make a new batch.

What should I use this sauce on?

While the possibilities are endless when it comes to what you can slather this sauce on. Here are some of our favorite recipes to use this sauce.

Products I love when making Carolina BBQ Sauce…

This bbq sauce 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 your own homemade sauce 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 sauce recipe. (you can also SHOP MY FAVORITES in my store)

If you love this easy homemade liquid gold bbq sauce recipe, you’re going to love these other sauce recipes too. Please click each link below to find the easy, printable recipe!

Texas BBQ Sauce

Texas BBQ Sauce is the perfect addition to any grilled dish. Whether you’re grilling steak, chicken, or veggies, this sauce will give your meal a delicious smoky flavor.

Check out this recipe

THE BEST Homemade Ranch Dressing – EVER!

Check out this recipe

Easy Cranberry Sauce Recipe

Deliciously flavored with cinnamon & orange juice, this Easy Cranberry Sauce Recipe is ready in 20 minutes. Never serve it from a can again.

Check out this recipe

Chunky Caesar Dressing Recipe

Chunky Caesar Dressing Recipe is easy to make so you can always have some on hand. Serve homemade Caesar Salad with grilled chicken & pasta for dinner.

Check out this recipe

Buckaroo BBQ Dipping Sauce

Buckaroo BBQ Dipping Sauce is an easy & delicious dipping sauce for chicken but also pairs well with corn dogs & more.

Check out this recipe

BEST Pork Marinade Recipe

Check out this recipe

Italian Garlic Butter

Italian Garlic Butter is loaded with parsley, garlic and parmesan cheese. perfect for adding to french bread, dinner rolls or on your favorite filet.

Check out this recipe

Overhead view of whipped butter with garlic and chives in a jar with a butter knife laying on top.

Best Chicken Marinade

This is simply the Best Chicken Marinade to make any chicken flavorful and juicy. Great for baked, BBQ, stovetop, or slow cooker recipes.

Check out this recipe

Sriracha Ranch Dipping Sauce

Sriracha & ranch collide into one amazing sauce.

Check out this recipe

Cinnamon Honey Butter

This recipe for Cinnamon Honey Butter is sweet and creamy with the perfect amount of cinnamon and even better than the Texas Roadhouse version. Soft and spreadable and ready in 5 minutes! SO GOOD!

Check out this recipe

If you love this recipe for Homemade Carolina BBQ Sauce 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!

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Print Recipe

Carolina BBQ Sauce

Carolina BBQ sauce is a delicious, flavorful, and tangy sauce for every occasion. Less sweet than Texas sauce but with a little heat. It goes great on everything from chicken to pork to vegetables.

Prep Time5

Cook Time10

Total Time15

Course: Sauce

Cuisine: American, BBQ

Keyword: bbq, sauce

Servings: cups

Calories: 430kcal

Ingredients

1 cup yellow mustard
½ cup apple cider vinegar
¾ cup brown sugar packed
2 tablespoons ketchup
2 teaspoons Worcestershire Sauce
1 teaspoon garlic powder
½ teaspoon salt
Pinch of cayenne pepper more if you like

Instructions

Whisk together the mustard, apple cider vinegar, brown sugar, ketchup, Worcestershire sauce, garlic powder, salt, and cayenne pepper in a small saucepan until combined.
Cook over low heat, stirring frequently, for 8-10 minutes.
Remove from heat and cool. Transfer to air tight container.
Use immediately or store in the refrigerator for up to 2 weeks.

Notes

The best flavors develop after you store for 24 hours.

Nutrition

How to Make a Kool-Aid Slushie

By Kleinworth & Co Leave a Comment

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!

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Texas BBQ Sauce

By Kleinworth & Co Leave a Comment

Texas BBQ Sauce is the perfect addition to any grilled dish. Whether you’re grilling steak, chicken, or veggies, this sauce will give your meal a delicious smoky flavor. Plus, it’s easy to make at home with just a few simple ingredients.

We all know that Texas is the king of BBQ and great BBQ starts with great BBQ sauce. That’s why we take such pride in offering the best from Texas, as our Signature Original All-Purpose Barbecue Sauce.

Like everything in Texas – this sauce has BIG flavor and is sure to please even the pickiest eater.

**Don’t miss our Keto BBQ Sauce for your low-carb friends!

You see – when it comes to our store run to prepare for a big backyard bbq – it never fails that I forget to pick up something. So it is good to have a few homemade recipes on hand for those times when I need to make my own.

But this homemade bbq sauce is so delicious that I never want to buy the stuff in the bottle. This one is quick to make and oh so tasty. Perfect for pairing with all your favorite BBQ dishes.

Here are some commonly asked questions

How long can I store my Texas Barbecue Sauce in the refrigerator?

If you don’t allow your barbecue sauce to warm up to or near room temperature, you can store it in the fridge for up to two weeks before you should make another batch.

Can I freeze Texas Barbecue Sauce?

Absolutely! Many people prefer to make large batches of barbecue sauce, then freeze what they are not going to use right away so they can have it on hand for grilling in the future.

When freezing your barbecue sauce, be sure to allow enough room at the top of the container for the water-based liquids to expand slightly during the freezing process. Texas Barbecue Sauce has a frozen shelf life of up to six months.

Why do I have to wait 24 hours before the sauce has its best flavor?

As your Texas Barbecue Sauce is allowed to sit and cool during refrigeration, the acids in the vinegar are allowed to break down the other ingredients like sugars in the ketchup, brown sugar, and Worcestershire Sauce; the capsaicin in the chili powder and cayenne; and the elements of the garlic and cumin. Once these ingredients are broken-down, their flavors will be much more prominent throughout the sauce.

Why do I need to cook barbecue sauce?

When you cook your barbecue sauce, it undergoes a process called reduction, where some or most of the water is allowed to evaporate from the mix and the ingredients are allowed to carmelize. This is what gives you those thick and rich qualities you want in a good barbecue sauce.

Reduction is what allows all of the flavors to marry, and ensures that it is the right consistency to stick to your meat and properly flavor it.

What should I serve with this bbq sauce?

What types of meat does this sauce go with?

My favorite way to enjoy Texas Barbecue Sauce is always with my Smoked Pork Butt recipe after smoking it on the Traeger. However, this sauce also goes well with my Grilled Boneless Chicken Thighs or Barbecue Tri-Tip Roast! Overall, it is good for adding a rich, tangy flavor to your favorite cuts of meat.

Ingredients for Texas BBQ Sauce

ketchup
apple cider vinegar
red wine vinegar
water
brown sugar packed
Worcestershire Sauce
chili powder
cumin
garlic powder
salt
cayenne

What if I do not have red wine vinegar? What can I substitute with?

Red wine vinegar is important for adding that tangy flavor that is traditionally found in a Texan-style barbecue sauce. However, you may not always have this useful ingredient on hand. Substituting red wine vinegar with balsamic vinegar or rice vinegar would do just fine too.

Why do I need to pack my brown sugar when measuring?

What should I use this sauce on?

While the possibilities are endless when it comes to what you can slather this sauce on. Here are some of our favorite recipes to use this sauce.

Should I use light or dark brown sugar?

Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.

How to Make Texas BBQ Sauce

Whisk together the ketchup, apple cider vinegar, red wine vinegar, water, brown sugar, Worcestershire sauce, chili powder, cumin, garlic powder, salt, and cayenne in a small saucepan until combined.
Bring to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer on low for 10-15 minutes or until thickened.
Remove from the heat and cool.
Transfer to airtight container.
Use immediately or store in the refrigerator for up to 2 weeks.

I don’t like spicy food. Can I remove some of the chili powder and cayenne?

You do not have to make this barbecue sauce spicy if you don’t want to. Many of the dry ingredients in this recipe can be substituted for other ingredients so you can change the flavor as you see fit. You can try adding some dried onions or a little rosemary to compliment the sauce’s naturally tangy flavor.

Products I love when making Texas BBQ Sauce…

If you love this easy BBQ sauce recipe, you’re going to love these other sauce recipes too. Please click each link below to find the easy, printable recipe!

Sriracha Ranch Dipping Sauce

Sriracha & ranch collide into one amazing sauce.

Check out this recipe

Spicy Dijon Mustard BBQ Sauce

Brush it on chicken or add it to your burgers & hot dogs, this Spicy Dijon Mustard BBQ Sauce is a great addition to all your summer grilling recipes. YUM!

Check out this recipe

Chunky Caesar Dressing Recipe

Chunky Caesar Dressing Recipe is easy to make so you can always have some on hand. Serve homemade Caesar Salad with grilled chicken & pasta for dinner.

Check out this recipe

Veggie Dip Recipe

This Veggie Dip Recipe is simple to make with just 4 ingredients & 5 min of prep. Great appetizer or snack for game day, holidays & parties!

Check out this recipe

Buckaroo BBQ Dipping Sauce

Buckaroo BBQ Dipping Sauce is an easy & delicious dipping sauce for chicken but also pairs well with corn dogs & more.

Check out this recipe

BEST Pork Marinade Recipe

Check out this recipe

THE BEST Homemade Ranch Dressing – EVER!

Check out this recipe

Best Chicken Marinade

This is simply the Best Chicken Marinade to make any chicken flavorful and juicy. Great for baked, BBQ, stovetop, or slow cooker recipes.

Check out this recipe

Homemade Tartar Sauce

If you love this recipe for Homemade Texas BBQ Sauce 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!

FB, Pinterest, IG, Email Subscription

PIN THIS TO SAVE FOR LATER

PIN THIS

Print Recipe

Texas BBQ Sauce

Texas BBQ Sauce is the perfect addition to any grilled dish. Whether you’re grilling steak, chicken, or veggies, this sauce will give your meal a delicious smoky flavor.

Prep Time5

Cook Time25

Total Time30

Course: Sauce

Cuisine: American, BBQ

Keyword: bbq, sauce

Servings: cups

Calories: 222kcal

Ingredients

2 ½ cups ketchup
¾ cup apple cider vinegar
½ cup red wine vinegar
⅓ cup water
⅓ cup brown sugar packed
¼ cup Worcestershire Sauce
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons garlic powder
½ teaspoon salt
½ teaspoon cayenne more if you like

Instructions

Whisk together the ketchup, apple cider vinegar, red wine vinegar, water, brown sugar, Worcestershire sauce, chili powder, cumin, garlic powder, salt, and cayenne in a small saucepan until combined.
Bring to a boil over medium heat, stirring occasionally.
Reduce the heat and simmer on low for 10-15 minutes or until thickened.
Remove from the heat and cool.
Transfer to air tight container.
Use immediately or store in the refrigerator for up to 2 weeks.

Notes

The best flavors develop after you store for 24 hours.

Nutrition

4th of July Cake

By Kleinworth & Co 1 Comment

4th 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!

fourth of July cakes

Here are some commonly asked questions

Can this cake be frozen?

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.

How to keep a bundt pan from sticking to the pan

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.

4th of July cake ideas

What is bakers release?

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.

equal parts of all-purpose flour, shortening, and cooking oil – I like to do 1 cup of each.

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.

How do I properly measure the flour?

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.

easy bundt cake

What is bundt cake?

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.

Should I use salted or unsalted butter?

This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.

These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.

Don’t miss these other great bundt cake recipes!

Pumpkin Bundt Cake with Cheesecake Filling
Chocolate Peppermint Bundt Cake
Vanilla Bundt Cake
Red Velvet Bundt Cake with Kahlua Ganache
Banana Coconut Bundt Cake
Apple Cider Donut Cake
Bourbon Cake
Rum Cake
Lemon Blueberry Swirl Bundt Cake
St. Patrick’s Day Cake
7-Up Pound Cake

bundt cake

Can I use a vanilla substitute instead of vanilla extract?

Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.

How to make the perfect patriotic bundt cake

Start with a WELL-GREASED pan – even if using silicone
Try using flavorless food color so you get the best tasting cake
Silicone pans making flipping the cake out easier
Not all ovens bake the same – the time given is an estimate
Account for the climate and your elevation – they can play a factor in baking time
Room temperature ingredients make the cake moist – don’t skip this step
Mix in the order stated in the recipe – don’t over-mix to prevent air bubbles
You can add food coloring if desired to change it up
Only check the cake at the end to avoid adding cool air into the oven while it is baking
Let cool in the pan on a wire rack before turning out onto the cake plate
Stick with the toothpick test for the most accurate determination of doneness
If the cake is browning too much due to having to increase the time, you can tent the top with foil for the final minutes
Glaze only after the cake has cooled.

glaze for bundt cake

How to make a 4th of July Cake

Preheat the oven to 350F and grease a standard 9” bundt pan with non-stick cooking spray.
Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy– about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time and fully incorporate each one before adding the next.
In a small bowl, whisk together the flour, cornstarch, and baking powder.
At low speed, gradually alternate adding the dry ingredients and milk. First, add in ⅓ of the flour mixture. Then add in half of the milk, followed by another ⅓ of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients.
Mix just until no large lumps of flour remain. You don’t want to overmix!
Add in the sprinkles and fold them in gently.
Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean– about 55-60 minutes.
Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to 3 days.

Glaze

Whisk the confectioner’s sugar, heavy cream, and vanilla in a large mixing bowl fitted with the whip attachment.
Pour over the top of the cooled cake.

Ingredients for 4th of July Cake

For the Bundt Cake

butter
granulated sugar
pure vanilla extract
large eggs
all-purpose flour
cornstarch
baking powder
milk
red white, and blue sprinkles

To make the glaze

confectioner’s sugar
heavy cream
pure vanilla extract

What are the best sprinkles for this cake?

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.

How to soften the butter to room temperature?

First

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.

Second

Third

Why cool the cake first before flipping out?

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.

4th of July Cake Recipe

Products I love when making this bundt cake…

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!

Patriotic M&M’s Cookie Bars

Patriotic M&M’s Cookie Bars are the perfect quick and easy treat to serve at all your Memorial Day, 4th of July or any patriotic holiday celebration.

Check out this recipe

Chewy Patriotic Brownie Cookies

Chewy Patriotic Brownie Cookies are a soft & fudgy cookie recipe that will satisfy any brownie lover out there. Loaded with chocolate chips & patriotic M&M’s, these will be the hit at all your summer parties.

Check out this recipe

Patriotic Cookie Dough Brownie Bars

Patriotic Cookie Dough Brownie Bars are thick and fudgy brownies topped with edible cookie dough & patriotic M&M’s for a super delicious holiday treat.

Check out this recipe

Patriotic Trail Mix Recipe

Patriotic Trail Mix Recipe is the perfect snack for all your holiday celebrations. Great for Memorial Day or 4th of July parties. This salty-sweet grub is a favorite to eat during all the patriotic family events like parades & fireworks too.

Check out this recipe

Patriotic Cake Mix Cookies

Patriotic Cake Mix Cookies are perfect for Memorial Day & 4th of July celebrations. They take just 4 ingredients & about 10 minutes prep time. These cake mix cookies will be the hit of any party!

Check out this recipe

Patriotic Chocolate Chip Skillet Cookie

Patriotic Chocolate Chip Skillet Cookie is much like a Pizookie. A giant, thick & chewy chocolate chip cookie baked in an iron skillet with patriotic M&M’s.

Check out this 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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Print Recipe

4th of July Cake

4th of July Cake is the perfect dessert to enjoy while celebrating Independence Day. This funfetti-style bundt cake is so easy and delicious!

Prep Time20

Cook Time1

Course: Dessert

Cuisine: 4th of July, bundt, cake, funfetti

Servings:

Ingredients

For the Bundt Cake

1 cup butter softened
1 ½ cups granulated sugar
1 tbsp pure vanilla extract
4 large eggs
2 ¾ cups all-purpose flour
¼ cup cornstarch
2 tsp baking powder
1 cup milk
⅓ cup red white, and blue sprinkles

To make the glaze

2 cups confectioner's sugar
¼ cup heavy cream
1 tsp pure vanilla extract

Instructions

Preheat the oven to 350F and grease a standard 9” bundt pan with non-stick cooking spray.
Using a stand mixer fitted with the paddle attachment, beat the butter, vanilla, and sugar together on medium speed until light and fluffy– about 2 minutes. Make sure to scrape down the sides of the bowl as needed.
Add the eggs one at a time and fully incorporate each one before adding the next.
In a small bowl, whisk together the flour, cornstarch, and baking powder.
At a low speed, gradually alternate adding the dry ingredients and milk. First add in ⅓ of the flour mixture. Then add in half of the milk, followed by another ⅓ of the dry ingredients. Then add in the rest of the milk followed by the rest of the dry ingredients.
Mix just until no large lumps of flour remain. You don’t want to overmix!
Add in the sprinkles and fold them in gently.
Transfer the batter to the prepared bundt pan and bake until a toothpick inserted into the center comes out clean– about 55-60 minutes.
Allow the bundt cake to cool for 5 minutes. Then run a knife around the edge and turn it out onto a wire rack to cool completely.
Store in an airtight container in the fridge for up to 3 days.

Glaze

Whisk the confectioner’s sugar, heavy cream and vanilla in a large mixing bowl fitted with the whip attachment.
Pour over the top of the cooled cake.

Strawberry Cobbler Recipe

By Kleinworth & Co Leave a Comment

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!

strawberry cobbler

Here are some commonly asked questions

Can I use frozen strawberries?

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.

easy strawberry cobbler

Tips for finding the best strawberries

buy local whenever possible – this will give you the best/freshest berries
look for red all the way to the top. If there is white at the top – the insides are white too. White strawberry tops yield less flavor.
visit a pick your own berry farm – these make for a great family experience. The kids love it.
shop the farmers market – the next-best thing to pick your own, still local and fresh – with all the work cut out for you
look for light colored seeds – if they are dark brown and dried up – the berry probably is too.
if you live in a place where strawberry fields are in abundance (Southern California) I strongly recommend stopping by the corner fruit stand and picking up a flat of strawberries. (one of my favorite things about growing up there)

fresh strawberry cobbler

Can I use a gluten-free flour?

strawberry cobbler recipes

Tips for making cobbler

Swap out strawberries with other fruit and berry varieties – blackberry, blueberry, peach
Always top with ice cream or whipped topping for the perfect cobbler experience
Don’t use canned fruit – fresh is best
If using frozen, thaw first and pat dry with a paper towel
Can be made in an 8×8 or 9×9 pan – baking time will change slightly so watch closely for browning
Sprinkle with chopped pecans, almonds, or walnuts or top with your favorite ice cream flavor in place of vanilla to change it up.
Serve hot, warm, or room temperature but be sure to let rest for about 20-30 minutes after baking before serving

easy strawberry cobbler recipe

how to make strawberry cobbler

Preheat the oven to 350 degrees F.
Lightly spray a 13×9 baking dish with cooking spray.
Clean and cut the strawberries and add them to a large bowl.
Add the flour, ¼ cup sugar, and vanilla to the strawberries and toss to coat, set aside.
In a medium bowl, whisk together the flour, 1 cup sugar, baking powder, and salt.
Cut the butter into pieces and blend it into the flour mixture until small crumbles form.
Gradually add in the milk and stir after each addition until well combined.
Add the strawberries to the prepared baking dish.
Scoop the topping mixture onto the strawberries and spread slightly, the mixture will be thick but will spread while baking.
Bake for 40-45 minutes or until golden brown.
Serve warm with vanilla ice cream or whip cream on top.
Store the leftovers in the refrigerator.

ingredients for strawberry cobbler

strawberries cleaned and halved
all-purpose flour
granulated sugar
vanilla extract

Topping

all-purpose flour
granulated sugar
baking powder
salt
unsalted butter
milk

What to serve with strawberry cobbler?

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…

best strawberry cobbler recipe

Products I love when making strawberry cobbler…

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!

Make a Root Beer Float

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!

Check out this recipe

Cookie Ice Cream Sandwiches

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!

Check out this recipe

Blueberry Cobbler : Just 3 Ingredients

Blueberry Cobbler is one of my favorite blueberry desserts. It certainly tops the list for delicious 3 ingredient recipes that everyone loves. This cobbler recipe is super easy too.

Check out this recipe

No-Bake Cheesecake Cups

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!

Check out this recipe

Dirt Cake Recipe

This Dirt Cake Recipe is made with crushed Oreo cookies layered with a luscious pudding mixture. It’s the easiest no-bake dessert around!

Check out this recipe

Banana Split Cake

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!

Check out this recipe

Cookie Dough Dip

Check out this 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!

CONNECT WITH YUMMI HAUS!

Be sure to follow me on my social media, so you never miss a post!

FB, Pinterest, IG, Email Subscription

Print Recipe

Strawberry Cobbler Recipe

This Strawberry Cobbler Recipe is a classic southern dessert. Sweet and tart with a cake-like topping. It’s the perfect summer treat!

Prep Time10

Cook Time45

Course: Dessert

Cuisine: American

Keyword: cobbler, strawberry

Ingredients

Strawberries

8 cups strawberries cleaned and halved
2 tbsp all-purpose flour
¼ cup granulated sugar
½ tsp vanilla extract

Topping

1 ½ cups all-purpose flour
1 cup granulated sugar
1 tbsp baking powder
½ tsp salt
½ cup unsalted butter 1 stick
½ cup milk

Instructions

Preheat the oven to 350 degrees F.
Lightly spray a 13×9 baking dish with cooking spray.
Clean and cut the strawberries and add them to a large bowl.
Add the flour, ¼ cup sugar and vanilla to the strawberries and toss to coat, set aside.
In a medium bowl, whisk together the flour, 1 cup sugar, baking powder and salt.
Cut the butter into pieces and blend it into the flour mixture until small crumbles form.
Gradually add in the milk and stir after each addition until well combined.
Add the strawberries to the prepared baking dish.
Scoop the topping mixture onto the strawberries and spread slightly, mixture will be thick but will spread while baking.
Bake for 40-45 minutes or until golden brown.
Serve warm with vanilla ice cream or whip cream on top.
Store the leftovers in refrigerator.