Deliciously Easy Recipes
An Ice Cream Bar is the ultimate treat to celebrate any occasion- here we’ve listed all the necessities.
When it comes to dessert, ice cream almost always tops the list in our house. No matter the season, we love to enjoy ice cream together for dessert.
Because everyone likes something a little different, we like to make sure we put out a decent spread and make an Ice Cream Sundae Bar so everyone can create their own masterpiece.
View postAir Fryer Apple Hand Pies are the perfect fall dessert! They are easy and quick to make in the air fryer and positively delicious too.
With Apple Hand Pies made in an Air Fryer, you can make your favorite dessert without all the fuss. These are the perfect dish for when you’re craving something sweet but don’t have the time to whip up a pie crust from scratch.
These Apple Hand Pies made in an Air Fryer take just minutes to put together and require no special skills or unusual ingredients. With this easy-to-follow recipe, I hope that everyone can enjoy this classic dessert at home!
Try our oven-baked Blueberry Hand Pies too!
I love these because the hubs is almost always begging me to make an apple pie. Unfortunately, doing so requires me to give up a good portion of my day to spend in the kitchen.
But with the hand pies, I can give him that flavor he is craving and I don’t have to peel, core, and chop a ton of apples and make him an actual pie. Plus – that crispy, flaky crust on these little hand pies is absolutely delectable!
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Since the hubs grew up in an orchard and we have a multitude of apple trees here on our property – I have SO MANY apple recipes that I know you will love. Check out some of the top reader favorites below…
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
DON’T MISS THESE HOLIDAY E-BOOKS!
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
DON’T MISS THESE HOLIDAY E-BOOKS!
If you love this Easy Air Fryer Apple Hand Pies recipe, you’re going to love these other air fryer desserts too. Please click each link below to find the easy, printable recipe!
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This pumpkin caramel combines your favorite fall flavors. Drizzle it over a pumpkin pie, ice cream or use it as a dip for apple slices.
Oh, I’m so excited to share this with you all!!!!!!!!! I love a good caramel sauce. But it has to be homemade. I can always taste the difference between a homemade caramel sauce & a mass-produced one.
Well……..I took my favorite homemade caramel sauce & added the one flavor EVERYONE is nuts for this time of year…..PUMPKIN. Yep- my friends, I made Pumpkin Caramel.
View postCosmic Brownie Cookies are rich and fudgy with colorful rainbow sprinkles. Everything you love about cosmic brownies, in cookie form.
Remember those gooey, fudgy brownies from childhood, topped with a layer of smooth chocolate ganache and dotted with rainbow-coated chocolate chips?
Imagine them in a delicious cookie form! That’s right, we’re bringing those beloved treats back with a twist in our Cosmic Brownie Cookies recipe. It’s every chocolate lover’s dream come true! Let’s go back in time to the days of yesteryear!
View postThis banana pudding recipe is perfect for any easy dessert, potluck dish, or even a school lunch. It’s creamy and sweet with a hint of vanilla.
Oh, how I love a good dessert. You know, something besides cake or ice cream – or even cookies. So sometimes I break out grandma’s old recipe box and find something I haven’t had since I was a kid.
I was looking for something that brought back some memories and I came across this banana pudding. Grandma and Great-Grandma used to make this when we’d come over for supper and it was the highlight of the evening.
Now, I know that banana pudding is traditionally a southern dessert and the majority of my family is from either the northwest or northeast – but this recipe transcends geography. I know that it has been in my family for generations and for good reason – it is SCRUMPTIOUS!
I love recipes like this that are no-bake to keep things simple. Perfect for these warmer evenings when fall hasn’t quite arrived just yet and you still want something on the cooler side.
Check it out – I know it will become a family favorite for you too!
Banana pudding is a classic Southern dessert that’s simple to make and can be assembled ahead of time. But even though it originated in the south, it has become a favorite across the nation, and rightly so. It is so rich, creamy, and delicious! No wonder everyone loves it.
You bet – you can use homemade whipped cream, canned whipped cream, or whipped topping if you prefer. But the meringue is AMAZING – I highly recommend it.
Yes – if you have a large enough pan – you can double this recipe. If you plan on making this for a potluck – then doubling is highly recommended.
If you enjoy bananas frequently, then you know how quickly they can turn brown. That isn’t very appealing when serving this dessert. Here are a couple of ways to keep those bananas from browning too quickly. If you plan on making it ahead of time and not serving this recipe right away – try these things.
Actually, that works quite well. First – the frozen bananas last a bit longer than fresh bananas, giving you more time between making the pudding and serving it. But frozen ones also help to keep the pudding extra cold. We love adding frozen bananas to our pudding!
This banana pudding 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 pudding 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 pudding recipe.
If you love this Easy Banana Pudding recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Banana Pudding 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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These One-Bowl Brownies are so incredibly easy. Moist & chewy chocolate brownies made in one bowl. Absolutely the best recipe out there.
Do you love brownies? We sure do. Growing up my mom would make a batch of the boxed mix quite often. She was an amazing cake decorator & treat maker but when it came to brownies & cookies it was different.
For these things easy prevailed. She always used a box mix for brownies & the recipe on the back of the bag for chocolate chip cookies. I don’t know why she never made her own.
She was definitely more than capable when it came to recipe creation. But I didn’t care – those mixes are popular for a reason- they are delicious.
But you see- this is where my mom & I are different. I like to bake all my recipes from scratch whenever I possibly can. That doesn’t mean I don’t have a pantry full of mixes- I do.
Because I use them in other recipes & sometimes I need something a bit quicker. So they ARE there – but when I want a chewy & deliciously over-the-top brownie – I always pull out my one-bowl homemade recipe. It’s my favorite- every time.
Now most brownie lovers fall into 2 main categories, much like chocolate chip cookies. You usually like them cake-like or fudgy or thin/buttery. I find that most people that like their cookies thick & cakey also like their brownies that way.
The same goes for the thin & buttery cookies – those are the fudgy brownie lovers. So since I already created the perfect chocolate chip cookie that is the ultimate hybrid for both camps & utterly delicious- I had to do the same for my brownies too.
This simple one-bowl brownie recipe definitely is that perfect blend of thick yet chewy. Don’t those just look so delicious? So easy too!!!! They will be your new favorite!
There are many ways to do this depending on how many you want & the appetites of those you are serving. But I like to cut them 3×3 – totaling 9 brownies. Of course, you can cut 4×4 rows for 16 brownies or 2×2 & have just 4 super large brownies. That is really up to you. (note – I’m talking 3 brownies x 3 brownies – NOT 3″x3″)
These super easy brownies make fabulous gifts for all your friends & neighbors. We like to pick up these disposable pans for gift giving. It makes an excellent gift for the neighbors any time of year.
Everyone loves to receive a gift that brings happiness like dessert, right? We especially like to give these the day before a holiday. You could also gift them with the baking pan & make that part of the gift.
There are a couple of things that can keep your brownies from having that deliciously chewy and fudgy texture we all love.
The first- they could be over-baked. With brownies, it can be better to under-bake them slightly and let them solidify as they cool, rather than overbaking.
The second can be attributed to over-measuring the flour. The proper way is to spoon in and level off – not scooping from the bag. (see notes for proper flour measuring)
These are best left in the baking pan, covered with foil or plastic wrap & left on the counter at room temperature. Honestly, ours never last more than 24 hours, so they most likely won’t be there for long. My family practically inhales these.
I usually like to double this recipe but still bake it in 2 separate pans. This way I can keep the baking time the same, instead of having to figure out how much longer I need to increase the time. Plus I really like the thickness with this recipe & doubling it into another size pan would change that.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
I really like to use this metal baking pan when making this recipe. However, I did find this super awesome silicone baking pan that I will be trying the next time I make these. It would sure make releasing the brownies from the pan so easy.
Yes, but make sure they are properly covered because they will tend to dry out when refrigerated. Make sure they are tightly wrapped in the baking pan with plastic wrap.
Also, you will want to place your brownie on a microwave-safe plate & microwave for 15-20 seconds before serving if you are keeping them refrigerated as those marshmallows will be quite hard when cold.
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.
Yes- I really love to mix in peanut butter chips, white chocolate chips, chopped-up candy bars & so much more. Just another reason why I love brownies, they are versatile & can adapt to whatever your craving.
There are a number of ways to get the best cuts when it comes to portioning out the brownies – check out my tips below.
Like most other baked goods, you can freeze brownies. They don’t always maintain their chewy texture once thawed though, so make sure you properly wrap the brownies & keep them airtight.
Also, they may sweat when thawing, which will make them moist or wet on the outside. They will still taste the same, but might not be as aesthetically pleasing as when they were fresh.
Yes – you can leave out the coffee. It isn’t completely necessary – however, it does give a nice rich flavor -without a coffee flavor. It just enhances the flavor of the chocolate – so I highly recommend giving it a try with the coffee before deciding against it.
This brownie recipe is so simple and delicious – and you probably already have many of these items on hand like I do! OR If you’ve never made brownies from scratch before, you might be a bit nervous – but you’re going to love this favorite dessert. I have made a list below of the things I absolutely can’t live without when it comes to making these delicious treats.
If you love this Easy Brownie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Frostbitten Red Velvet Brownie Bites
Red Velvet Cream Cheese Brownies
Frosted Peppermint Bark Brownies
If you love this recipe for One Bowl Brownies 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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Twisting on the ultra-popular freak shakes, this Freak Ice Cream Sundae is loaded with a warm Belgian waffle, Chips Ahoy! Hershey’s cookies packed with Hershey’s and Reese’s candy, and a multitude of candy and goodies, making it the ULTIMATE DESSERT!
When it comes to treats in this house – we are all about the presentation. Not only do we like our recipes to taste great, but they need to really pull you in and make you want to eat it too.
Dessert is no exception. So in an effort to make family time more memorable and fun, we created this super delicious Freak Ice Cream Sundae to share on a hot summer evening.
This post is sponsored by NABISCO, but all opinions are my own.
There’s this place we used to go to back in the town we used to live in. They had these over-the-top ice cream desserts called Gooey’s. They are “the treat” to get when in town. It was the one thing we would go get as a family for any special occasion.
We have since moved and we certainly don’t want to drive 2 hours for a sundae. But we still have a lot of really special events happening this summer and we wanted to celebrate. So we decided to make our own.
Like I do before any celebration, I shopped on my Walmart app and then headed on over to pick up my order. While browsing toppings for our ultimate sundaes I noticed that Chips Ahoy! had some varieties that include Hershey’s and Reese’s. I knew I just had to have them.
I mean, Chips Ahoy! is already a staple in our road trip snack list. So of course we want to add them to our dessert. It was a no-brainer.
This sundae as shown is meant for a group. 4 out of the 5 of us shared it as a family. You can always scale this back, make individual sundaes and add the same toppings if you don’t want to share from the same sundae.
This dessert is really versatile, you can make it as big or as small as you need it to be for your event.
For this dessert, when making it for sharing, you will want a large goblet or bowl. We have even made this in those large disposable foil pans when we were camping. That made clean up super easy. But any large container will do – get creative and have fun with your selection. Just make sure it is food-grade before starting.
The best place to find these packages of Chips Ahoy! Hershey’s cookies is at Walmart. You can pick them up during your weekly shopping run like I do. Be sure to also check out the Ibotta offer for additional savings on the already low prices found at Walmart.
This is just a start when it comes to creating the ultimate ice cream sundae. Consider adding some of these delicious ideas too.
If you love this recipe for this Freak Ice Cream Sundae 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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Applesauce Oatmeal Cookies are a deliciously soft and chewy, no-chill cookie recipe that’s easy to make in under 30 minutes and so perfect for fall.
Who loves a good oatmeal cookie? They are the hub’s favorite – especially when they have raisins in them. So I have about a bazillion recipes for oatmeal cookies around here so I always have a new one for him to try out.
These ones are so simple and we both love that they are no-chill. That means that when the craving strikes – it isn’t long before we can enjoy these delicious little gems. I know you’ll love them as much as we do!
View postThis moist, buttery Strawberry Pound Cake is loaded with fresh strawberries, creating a delightful treat perfect for any occasion.
Let’s talk about a moist, tender cake packed with the sweet and juicy flavor of fresh strawberries. Strawberry Pound cake is your new favorite treat to satisfy your sweet tooth! It’s a simple yet elegant dessert that’s perfect for any occasion.
I can’t tell you enough how much I enjoy this cake. What’s better than a fresh strawberry cake recipe in the summer? Whether you’re celebrating strawberry season or just craving something sweet, this cake is sure to hit the spot.
View postPeanut Butter Cup Cookies are the perfect blend of salty and sweet with a peanut butter cookie base and loaded with mini peanut butter cups and chocolate chips!
Are you a peanut butter fan? We have a few in this house that just can’t get enough. I agree, it’s pretty tasty, especially when paired with chocolate like in these super thick and chewy Peanut Butter Cup Cookies.
I love these cookies because they are super easy and they require no chill time. Who wants to wait for the chill time when the craving is right now? Not me – which is why these cookies are made often in our house.
These certainly satisfy the chocolate and peanut butter craving. So thick and rich – you only need 1 or 2 before you are grabbing for a tall glass of milk.
Bring these to your next potluck or picnic. They make great gifts for the neighbors too! Check out how simple it is to make these cookies. I know you’ll love them as much as we do.
The best way to store these is in an airtight container at room temperature. You can also wrap each cookie individually in plastic wrap or in its own zip-top bag. Then you can keep them in the freezer for up to 1 month.
You bet – these cookies can be made ahead of time. If you would like to do that, let the baked cookies cool to room temperature. Then place them in an airtight container for up to 3 days prior to serving.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Yes – you can cut this recipe in half if you only need 6 cookies. However, since these can be kept in the freezer for up to a month after making them, you could just make the whole batch and enjoy them periodically.
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.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
For this particular cookie recipe, it isn’t necessary unless your butter is really soft. However, if you love your peanut butter cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes.
You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.
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.
TIP
Refrigerate the peanut butter cups until you are ready to add them. This will keep them from melting too much during baking.
This cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made peanut butter 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 Peanut Butter Cup Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Peanut Butter Cup Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This no-bake Strawberry Delight is a refreshing and creamy dessert. Layered with sweet strawberries, fluffy whipped topping, and a buttery graham cracker crust, makes it perfect for summer gatherings. It’s quick, easy, and deliciously irresistible.
Oh, have I got the perfect dessert for you! Imagine a creamy, dreamy sweetness bursting with fresh strawberry flavor, nestled atop a crunchy graham cracker crust. This strawberry Delight recipe is a no-bake treat perfect for any occasion, especially during strawberry season.
Fresh strawberries are always the best for strawberry desserts. This recipe is a no-bake strawberry delight. It’s a layered dessert combining smooth cream cheese, sweet strawberries, and a hint of strawberry gelatin for extra flavor.
View postThis chocolate Whoopie Pie Recipe is made of 2 soft and fluffy cake-like cookies sandwiched with creamy vanilla marshmallow filling. They are a classic treat that’s positively scrumptious.
Do you have a sweet tooth? I’m all about the cake – followed by cookies in a close second. So what could be better than a cake-like cookie sandwich held together with super creamy marshmallow filling?
Whoopie pies are something I just can’t get enough of. I never want to share whenever I make a batch. If you have never had them before – you are in for a real treat.
Don’t miss our Air Fryer S’mores Recipe!
Now – when I say they have a cake-like texture, I don’t mean a thick cake cookie. I mean that these are more like little rounds of actual cake, but with a slightly different consistency so they hold together like a cookie.
That’s what makes these so great – so soft and fluffy – then that filling – YUM! I swoon with every bite and I know you will too.
Whoopie pies are cookie sandwiches that are made from little rounds of cake and held together with a creamy filling. Sometimes the cake rounds are made in other flavors and often times the creamy filling varies – being a buttercream frosting, this marshmallow base, or even a cream cheese frosting.
Well- this depends on who you ask. I have heard that Pennsylvania, Virginia, Massachusetts, New Hampshire, and Maine all claim to be where they originated. Each state has a family or company that claims they were the very first ones to ever make the delicious little treat.
But as with most old, and commonly made recipes, the ability to really track it down and definitively prove that is near impossible. These days whoopie pies are a Pennsylvania Amish tradition and a classic New England treat. I also read that they are Maine’s most-loved food.
Whoopie pies should be kept in an airtight container in the refrigerator for up to a week.
You can definitely double this recipe. If you are using a standard mixer, it should still accommodate the volume of the cookie batter while mixing.
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.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
Flat whoopie pies tend to happen when the batter/dough isn’t thick enough, which causes it to spread while baking. This can happen with improper measuring of the dry ingredients or the butter being softened too much.
Technically it is cake – but more like a small, personal-size cake that is made to be handheld. It looks like a cookie sandwich or a reimagined cupcake with the frosting sandwiched in the middle. The consistency is more like a super thick cake batter – which is like cookie dough – but whoopie pies are actually a cake.
You bet you can freeze these whoopie pies. Just wrap each one individually in 2 layers of plastic wrap and then place them in a resealable bag and freeze for up to 3 months.
This whoopie pie 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 whoopie pies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.
If you love this Easy Whoopie Pie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for this homemade Whoopie Pie Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
CONNECT WITH YUMMI HAUS!
Be sure to follow me on my social media, so you never miss a post!
This towering, buttery Mile High Pound Cake is perfectly dense and deliciously rich, ideal for any celebration or dessert craving.
There is just nothing better than a tall, fluffy pound cake with beautiful red and blue swirls, topped with fresh whipped cream, berries, and sprinkles. You gotta love the red, white and blue!
This Mile High Pound Cake not only looks amazing but is also seriously delicious with its hints of vanilla, lemon, and almond extracts. It reminds me so much of the pound cake my grandma used to make.
View postStrawberry Cheesecake Bars are made with a graham cracker crust and strawberry jam swirled throughout the creamy cheesecake layer.
Who loves cheesecake? Cheesecake is a big deal in our house. I mean, the hubs will choose cheesecake over a traditional birthday cake every single year.
So it is no surprise that we have quite a few cheesecake recipes that we make often. One of the favorites is this recipe for Strawberry Cheesecake Bars that is DELISH.
When I first met the hub’s grandmother one of the first things she told me was that I was going to have to learn how to make her no-bake cheesecake and perfect it. No pressure or anything. Fortunately, it was super simple.
But over the years I have enjoyed branching out and making other recipes because I prefer my cheesecake to be more on the New York Style vs the no-bake style. That’s where these bars come into play and boy are they tasty.
Yes- of course. We also like to make this with raspberries, blackberries & cherries. So good, no matter the fruit. I have not tried it with peaches, so if you do, please let me know how it turns out.
Of course. Just combine 1-1/2 cups finely ground cookie crumbs with the other crumb ingredients and toss with a fork until all the crumbs are moist. Then press firmly into the bottom of the pan. These are great with an Oreo crust and also with a Vanilla Wafer crust.
I like to keep mine in the dish I bake these in, mainly to cut down on extra dishes. So after serving, cover the baking dish with plastic wrap or tin foil. Be sure to label with the date before refrigerating.
This recipe should keep for up to 3 days. As with most food, it is important to get these into the refrigerator within 1 hour after serving to prevent bacteria growth.
I really love this metal baking pan because not only is it the perfect size, but it is also easy to clean & affordable too.
You bet – that would be delicious. If you want more sweet strawberry flavor – spreading a can of strawberry pie filling on the top would be AMAZING.
You can make this with frozen berries, but make sure they are fully thawed before using. The frozen ones will have too much moisture if you try to bake them while frozen & you will end up with a goopy mess.
I usually like to double this recipe but still bake it in 2 separate pans. This way I can keep the baking time the same, instead of having to figure out how much longer I need to increase the time. Plus I really like the thickness with this recipe & doubling it into another size pan would change that.
Honestly, this really depends on how large or small you cut them. But I like to cut them 3×3 – totaling 9 bars. Of course, you can cut 4×4 rows to make 12 bars or 2×2 & have just 4 super large bars. That is really up to you. I’m talking 3 bars x 3 bars – not 3″x3″.
This cheesecake 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 cheesecake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe.
If you love this Easy Strawberry Cheesecake Bars 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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Easy Apple Crisp Recipe is the perfect dessert for fall. Simple to make & loaded with apples, cinnamon & oats. Top a warm slice with ice cream, so good.
Do you love the flavors of fall? Our family sure does. When it comes to apples & cinnamon, it certainly tops the list – which is why this Easy Apple Crisp Recipe is one we make all season long.
You see, we love to go visit old farmer Joe here in town & always come home with a few flats full of apples. The family has their favorite apple recipes, like apple butter & apple pie. But this crisp also tops the list.
View postThis Malasadas Recipe is a Portuguese dessert that’s become a Hawaiian favorite. The fried dough rolled in sugar makes them irresistible!
Today, we’re going to dive into the world of Portuguese dessert, a little fluffy, sweet treat known as Malasadas. Think of them as a type of Portuguese donut that is a bit different and definitely delightful.
With their Portuguese origins, they have traveled across oceans to Hawaii with Portuguese immigrants, where they’ve become a favorite dessert.
View postSlow Cooker Peach Cobbler with Bisquick is the easiest summer dessert. Perfect when served with a scoop of vanilla ice cream on top.
Let’s talk about a delightful recipe that will take your taste buds on a delightful journey: Slow Cooker Peach Cobbler with Bisquick. Picture this: succulent, syrupy peaches nestled under a golden, biscuit-like topping.
It’s just the right mix of soft, fluffy, and slightly crisp. And the best part? Your trusty slow cooker does all the work, making this a perfect dessert for warm summer days or cozy winter nights. So, let’s jump in and start making this delightful dessert!
View postLemon Curd Cupcakes start with a light and airy lemon cupcake recipe that is filled with a dollop of lemon curd and topped with a refreshing homemade lemon frosting. Recipe for homemade lemon curd included too.
Are you a lemon lover? It is a favorite for so many. It’s a great flavor to serve when celebrating birthdays, baby and bridal showers, and even when served at weddings. My mom made A LOT of lemon wedding cakes in her day.
This is why I just had to share with you this recipe for these lemon curd cupcakes. We made the homemade lemon cupcakes then filled them with homemade lemon curd and then topped them with a homemade lemon buttercream that is TO DIE FOR. These cupcakes are every lemon-lovers dream. I know you’ll love them too.
I love this recipe because not only is it delicious but it is so easy to make too. Each of the recipes, for the cupcakes, the lemon curd, and the frosting are simple.
Nothing complicated here. Just make each of the easy recipes and then assemble – then enjoy everyone telling you how amazing they are. That little dollop of lemon curd in the center is a nice surprise and gives you that flavor and texture of wedding cake, without the commitment of a whole slice.
Yes, I do it often. Once baked – the 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.)
I also like to freeze the cupcakes once I have added the filling and replaced the top. This helps the final frosting decorating go much smoother. Often times I will get the cupcakes to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cupcakes on a plate or serving tray 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 them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
Just keep these refrigerated for up to 7 days. As long as you don’t let them sit out at room temperature for too long, they should keep well when chilled.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
If you love this delicious 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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Air Fryer Peach Fritters made with homemade dough are the perfect breakfast to make with all those delicious summer peaches. Crazy easy to make and ready in just 20 minutes.
There’s one thing that everyone must have when we hit the donut shop – fritters! Doesn’t matter what flavor, they all go nuts for them.
But I never want to go through all the hassle and mess of making the dough and frying them – with all that oil and then the cleanup. No thank you.
So I decided I’d give them a go in the air fryer and they turned out great. It’s clean, it’s easy, and oh so delicious.
What I love about this recipe is that the batter comes together quickly and it isn’t complicated. Then you just drop portions of it into the air fryer and let them cook.
While I love my traditional apple fritter recipe – this is so much easier and I can’t wait to make this recipe again with all our apples once we pick them from the orchard. So good!
You bet! If you want to make this with other stone fruit like nectarines or apricots that would be delicious too. You can also make these fritters with apples, pears, blueberries, strawberries, raspberries, and our favorite, huckleberries.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
While air fryers are relatively new to the market, the technology isn’t really a new concept. They basically work like tiny convection ovens that you can use on your countertop.
Similar to a convection oven, it circulates the hot air within the cooking area using a high-powered fan. This helps evenly distribute the heat around the food which not only creates more evenly cooked food but also reduced cooking times.
By circulating the hot air, which contains the fine oil droplets from adding a light mist layer before cooking, and allows you to remove the need for submerging our foods in heavy oils to create the deliciously crunchy foods we all love.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
In our experience, these are best when stored in a paper bag at room temperature. If you put them in an airtight container they tend to sweat and then they get soggy.
They can be stored in the fridge, but then you have to reheat them before eating and they are never quite as good when you do that.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
All of my recipes were created with an air fryer that had only a temperature & timer setting – since not all air fryers have all the additional settings.
You can use the bake setting when making recipes that you would traditionally bake – but if possible, please just set the temperature & time for this recipe.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this Easy Peach Fritters 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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These super cute Cotton Candy Cookies are pink and blue pinwheel-swirled treats full of cotton candy flavor and topped with icing and sparkling sugar. Perfect for parties and special occasions.
Today, we’re stepping into a whimsical world of flavor with a recipe that’s a sure hit. We’re creating some mouth-watering Cotton Candy Cookies! They’re a treat that brings out the kid in everyone!
View postThis 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 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.
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.
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.
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!
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This easy brownie cake recipe brings together two box mixes to make the easiest, fudgy brownie cake filled with a luscious peanut butter cheesecake filling. Then, it’s all topped off with decadent drizzles of ganache and peanut butter.
Chocolate lovers will fall head over heels for this rich chocolate cake, and peanut butter lovers will swoon over the creamy filling.
View postThis Oreo Icebox Cake is the perfect no-bake summer treat for all your parties and get-togethers. So creamy and packed full of Oreo-flavor.
Welcome, all you dessert lovers! Today we’re taking a sweet and simple journey to a delightful, creamy haven – the Oreo Icebox Cake. If you’re a fan of Oreos, then this easy dessert recipe will surely become your new favorite.
A no-bake cake that’s a crowd-pleaser and a perfect dessert for any occasion. This cake is a creamy, crunchy paradise of Oreo goodness that is sure to satisfy anyone’s sweet tooth.
View postLearn How to Make a Chocolate Milkshake with this easy-to-follow recipe. You can make all different types of milkshakes using simple ingredients, including your favorite flavor of ice cream. It’s the perfect treat for any occasion or any time of year!
Do you enjoy the refreshing taste of a cold, delicious Chocolate Milkshake? If it’s one of those sweet treats you’ll often order while dining out at different restaurants, you can learn How to Make a Milkshake.
It’s a lot easier than most people think. You won’t need many ingredients to prepare this easy recipe for this shake. It’s also possible to customize your shake to your liking using different ice cream flavors and add-ins that will take it to the next level.
Growing up getting a milkshake was a special event. It was something we would order when we were celebrating something.
So it is only natural to associate this classic treat as something SPECIAL! Which is why I love that they are so simple to make at home.
You don’t have to use chocolate ice cream. If you don’t like it, replace it with the ice cream flavor that you enjoy most. You can keep it simple with basic flavors or use some of the more interesting ice cream flavors with added ingredients. It’s all about making a milkshake that you’re going to enjoy drinking.
Making a milkshake doesn’t take long at all. It’s a simple, stress-free process that takes roughly five minutes to make. You’ll spend about a minute gathering your ingredients and adding them to the blender, along with an additional three to four minutes to blend everything together. Once you’ve blended the ingredients, be sure to serve your milkshake immediately while it’s fresh and cold.
Whipped cream is a topping commonly added on top of a milkshake. It’s light, fluffy, and flavorful. You can use any whipped topping that you like, such as Reddi Whip or Cool Whip. You’ll notice that these brands offer whipped topping in different flavors, such as chocolate and birthday cake.
Feel free to use the traditional flavor or something more exciting to enhance the taste of your milkshake. Sprinkles are another great addition to milkshakes. You might also want to add chocolate bar crumbles, crushed cereal, or crushed cookies to your shake.
You can always add extra ingredients to the blender after adding your ice cream and milk to it. Some people like to add pieces of chocolate bars, M&M candies, crushed Oreo cookies, and even chopped peanuts to their shakes.
You can add anything that you think would taste great with the ice cream that you’re planning on using to make your shake.
If someone in your family can’t have dairy due to allergies, there is a way to make dairy-free milkshakes. Instead of using traditional ice cream, you’ll need to use dairy-free ice cream, which is available in many flavors.
Besides using dairy-free ice cream in the blender, you’ll also need to use an alternative to traditional milk, such as coconut milk, oat milk, or almond milk. Because almond milk is a bit thin, you’d need to use more ice cream to create a thicker milkshake from scratch.
You won’t need too many ingredients to make a delicious Chocolate Shake. Make sure you have the following items ready to use:
These are the three primary ingredients you’ll need. It’s also a good idea to have a few toppings, such as whipped cream, sprinkles, and maraschino cherries.
It’s best to make your milkshakes fresh and drink them immediately after. While you can put them in the freezer, the consistency will change, making it difficult for you to easily slurp your shake through a straw.
Follow this recipe to make two milkshakes at a time. You can double the recipe if you need to.
This milkshake recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a homemade milkshake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this easy treat recipe.
If you love this Easy Chocolate Milkshake recipe, you’re going to love these other classic treats too. Please click each link below to find the easy, printable recipe!
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These sweet and moist Zucchini Cupcakes with Cream Cheese Frosting are the most delicious way to add the flavor of summer to dessert. The tender spiced cupcakes pair so perfectly with light and fluffy cream cheese frosting.
Do you love cupcakes? I grew up with a baker – so cakes and cupcakes were always in the house. So it is no surprise that even today, I like to have some sort of cake or cupcake recipe in the house as often as possible.
This time of year we are in full zucchini mode. We are adding zucchini to everything including our desserts like these zucchini cupcakes and even regular zucchini sheet cake too. It is a simple cake, easy to make, and pairs perfectly with ice cream too. This delicious cake is definitely my favorite way to use zucchini.
Then you absolutely must decorate this delicious spiced moist cake with some whipped cream cheese frosting. Just like with carrot cake, that tang of the cream cheese pairs perfectly with the delicious cake flavors.
These really are a great way to use up all that summer zucchini from the garden. Just like grandma’s old fashioned zucchini cake – this is a great cake to start with if this is your first time making a zucchini recipe. I like to make sure to save enough in the freezer so I can make these cupcakes all year round.
These cupcakes have the perfect tender crumble, a hint of cinnamon, and a flavor the whole family will love. Paired with that deliciously tangy cream cheese frosting it is one of our favorite recipes and I know it will be one of yours as well.
If you are storing the cupcakes without frosting, you can keep them in an airtight container at room temperature for up to 1 week. If you are adding the frosting – you will want to pop that container in the refrigerator to keep that frosting cool.
When shredding zucchini, I like to use a potato peeler and take off the outer layer of skin – like peeling a carrot. This is much like prepping to add a shredded carrot for carrot cake. Once the zucchini is peeled, I push it through the food processor to shred it. This is not the only way, however- you can use a cheese grater if you don’t have a food processor.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cupcakes from the pan, wrap them tightly in plastic wrap and freeze them for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cupcakes and freeze them until you need them. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw the cupcakes in the fridge the night before they do taste best when not frozen. I also like to leave them at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
This easy zucchini cake recipe is SUPER delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade zucchini cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making these delicious recipes.
If you love this Easy Zucchini Cupcake recipe, you’re going to love these other cupcakes too. Please click each link below to find the easy, printable recipe!
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Cherry Pie Bars or Kuchen Bars have a moist and chewy cake-like base topped with cherry pie filling, more pockets of tender crumble, and a sweet sugar glaze. Definitely better than traditional pie and so easy to make too.
Who loves cherry pie? In our house it is a top favorite and I’m constantly being asked to make it. But I have to say, when it comes to making dessert, I would take these cherry pie bars over a regular pie any day.
These bars are so easy to make and positively delicious. Sometimes called Kuchen Bars by some (Kuchen meaning cake in German) because the bottom has a cake-like flavor and texture. Then you top it with the pie filling and little dollops of the crust layer on top – WOW, it is seriously scrumptious.
View postSamoa Cookie Bars are inspired by the adored Samoa girl scout cookies with layers of brown sugar shortbread, caramel, coconut, and chocolate.
For nearly all of my life we have looked forward to “girl scout cookie season”. I was in scouts and my mom was my troop leader for a while too. I also can’t turn down a cookie – so it is only natural for me to LOVE those famous cookies.
While my favorite flavor has changed many times over the years, the favorite of the majority in this house are the Samoas. That crumbly cookie layer with chocolate, caramel and coconut hits all the craving points for sure.
But our girls are too old for scouts and now we don’t really live in an area where the cookies are sold. So I figured it would be great to just make my own “copycat” version.
What I love about these bars vs the cookies – you get the equivalent of like 4 cookies in just one bar. Since I can’t ever eat just one cookie – this works perfectly for me.
This bar recipe is super simple to make too. Check it out. If you are a lover of the Samoa cookies – you will love these bars.
Place any extra cookie bars in an airtight container and keep refrigerated. I like to leave them out at room temperature for about 15-20 minutes before enjoying again.
The easiest way to do this is to set out your portion and leave it on the kitchen counter while you have dinner. Then by the time you are done, they are the perfect temp for enjoying again.
Place the chocolate in a microwave-safe container like a glass measuring cup and microwave at 50% power in 30-second intervals, stirring in between each time. The total time with vary depending on the volume of chocolate you are melting.
Toasting coconut is super simple. I like to do it on the stovetop because all you need is the coconut and a skillet. Check out my recipe for How to Toast Coconut here. While there are other ways to do it in the oven as well – I have found that the stovetop is not only the easiest but the fastest too.
Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
When your chocolate becomes chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
Shredded coconut is one of my favorite things to make goodies with. Here are just a handful of the recipe that get made again and again in my house.
That will depend on how you cut the bars. This recipe usually makes 9 large cookie bars for me. It depends on how small or large you want them. I like to make 2 cuts lengthwise making 3 rows. Then I make 3 cuts going the other direction to make the 12 bars or 2 cuts to make 9. But you can cut them however you like.
This bar recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade dessert bars before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this easy bar recipe, you’re going to love these other bar recipes too. Please click each link below to find the easy, printable recipe!
Cinnamon Roll Sugar Cookie Bars
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Oreo Cheesecake Cookie Dough is a delicious egg-free that is ready in just 5 minutes. Loaded with Oreos, this edible dough is a favorite!
There are few recipes in this world that I love more than edible cookie dough. I spent my childhood eating the raw dough, each time knowing that I shouldn’t be eating those raw eggs in there.
But these days edible cookie dough exists and it comes straight from heaven if you ask me. I love it so much! Because of that I’m always coming up with new flavors – like this Oreo Cheesecake Cookie Dough that is scrumptious!
I thought about just making a standard Oreo cookie dough – with a typical cookie base. That would be pretty tasty and I will probably do that at some point. But this time I wanted that creaminess of cheesecake too.
So this recipe only calls for a handful of ingredients and they aren’t quite the same as what you will find in my other cookie dough recipes – but you get that great cheesecake flavor with the addition of the cookies and cream. It is DIVINE! I definitely had a hard time sharing.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Yes, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.
This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.
So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your cookie dough too dry.
However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.
You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes, you can use low-fat cream cheese – it just won’t be as creamy in texture. I do not recommend using the spreadable, whipped cream cheese that comes in the tub. You will need to use the brick of standard cream cheese.
Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
This recipe makes enough to split between 4 of the people in my household. So if you only want enough for just yourself, make 1/4 of the recipe.
So – for all my other cookie dough recipes, the answer would be no. Typically because the dough doesn’t contain any of the leavening ingredients you would need to get this dough to bake into cookies, it wouldn’t work.
Usually, leavening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.
However – this particular recipe is different – If you were to bake this dough it would actually result in some soft, but pretty tasty cookies.
I recommend placing heaping tablespoon-sized portions on a parchment-lined baking sheet and baking at 350 degrees for about 11-12 minutes, or until the edges just start to brown.
Because they are super soft- the cookies will be gooey in the center. You want to let them set while on the baking sheet before transferring them to a wire rack to cool. They may spread out a bit and not hold their shape – but you can use two spoons to sort of push them back into shape while they are still hot.
I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…
If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
This egg-free cookie dough recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade cookie dough before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.
If you love this Easy Oreo Cookie Dough recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Oreo Cheesecake Cookie Dough as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
This Cream Cheese Frosting Recipe is deliciously thick and ultra-creamy. Plus it holds well when piped and stays creamy, even when cold. You only need 4 ingredients and it pairs perfectly with carrot cake, red velvet, and more! Definitely the BEST cream cheese frosting recipe you’ll EVER taste!
My friends, if you know me, then you know that I’m all about the treats. When it comes to treats – my favorite is cake. So of course, with cake comes frosting.
Growing up with a professional baker and cake decorator – I have had a decent amount of cake and frosting. But I have to say, this variation of my mother’s tried and true cream cheese frosting is unbelievably delicious!
In our house, cream cheese frosting is everyone’s favorite. While I typically lean towards buttercream as reflex, they all request this cream cheese variety.
I particularly love this frosting because it has the perfect balance of tang and sweet – and isn’t over the top rich. Not only that, it stays soft even when refrigerated so it is still super creamy giving you the option to serve the cake cold or letting it get to room temperature first.
I love that because we almost always need to serve it cold but I want that texture of the frosting to be soft and velvety in my mouth. This one definitely ticks off all the boxes when it comes to the perfect frosting. I know you’ll love it!
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
You can, but because this isn’t just a buttercream frosting, there will still be that tang of the cream cheese added to whatever flavor you choose. Still delicious though.
There are a couple of ways to make the frosting thicker. First – add more confectioner’s sugar. I usually start with 1-2 tbsp at a time, unless it needs to be thickened a lot – usually when I am prepping in a hot kitchen. Then I will do 1/4 cup at a time.
The second way to thicken the frosting without adding additional sweetness is to add cornstarch. Use the same amounts as you would for the sugar (1-2 tbsp) and it won’t change the overall flavor.
You bet! In fact, if you want to keep your frosting from turning too yellow or cream colored – use the clear vanilla instead of traditional vanilla extract.
Yes. This recipe can easily be made with a hand mixer. However, keep in mind that this method will influence the overall time commitment. I don’t recommend trying to make this without any type of mixer.
The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.
Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.
Runny cream cheese frosting is no good. Here are some of my tips based on the most common problems.
Make sure you are using the full-fat brick of cream cheese. If you try to make this with reduced fat or non-fat cream cheese or the whipped cream cheese in the tub you will end up with runny frosting.
Also – make sure you are using all of the sugar. It is there for a reason and it helps hold the frosting together. Don’t add less unless you are reducing all of the other ingredients too. The ratios here are PERFECT.
Lastly – make sure you aren’t over-beating the frosting to the point where it breaks down. When you reach soft peaks – you are good to stop and get on with the decorating.
Honestly, we love this frosting on pretty much any flavor of cake. But here are some of our favorites you might like to try…
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter or cream cheese. You want everything evenly disbursed for the perfect texture.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
This super easy frosting recipe is SUPER DELICIOUS – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade frosting before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this frosting recipe.
If you love this Easy Cream Cheese Frosting recipe, you’re going to love these other frosting too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Cream Cheese Frosting as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Delicious red, white and blue pinwheel cookies coated in patriotic sprinkles – Patriotic Pinwheel Cookies are the perfect dessert for the 4th of July, Memorial Day or just to celebrate all things red, white, and blue.
You all know how much I love patriotic things & how much I love this time of year. So whenever I can I like to make goodies that show that patriotism. Plus red, white and blue food just makes me smile!
The family loves pinwheel cookies and we make them often for just about any occasion. But these patriotic ones are hands down my favorite version. Just look at that red, white, and blue swirl!
With the 4th of July just around the corner, I wanted to share a quick and easy treat that you can whip up in no time. It’s so easy, even the kids can get involved in the fun!
Pinwheel cookies are soft on the inside with just a little bit of crisp on the inside. But its those colors that keep me coming back for one after another after another. I can’t stop.
I know you are going to LOVE these – check them out!
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. You may need to let it sit out at room temperature for about 10 minutes before slicing and baking.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use salted butter.
I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.
These days with groceries being more difficult to find – I basically get whatever the store has available at the time and make it work.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect cookie texture.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Once the cookies have cooled to room temperature, place them in an airtight container or zip-top bag. They should stay soft for several days. I don’t recommend refrigerating them.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
I understand wanting to cut this recipe in half. But it would be quite difficult to separate that small amount of dough into 3 parts and then roll it into the log. You would be better off to make the recipe as written and then freeze half of the dough for a later time.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.
You can, and we do it often. I actually find it easier to work with a larger portion of dough – but I do have to use my larger mixer to accommodate the increase in volume.
This cookie recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made pinwheel cookies before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.
If you love this Easy Patriotic Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Simple Patriotic Ice Cream Sandwich
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Neapolitan Cake combines the flavors of chocolate, strawberry, and vanilla found in Neopolitan ice cream into one delicious bundt cake.
Are you a fan of the iconic trio of vanilla, strawberry, and chocolate? If so, this Neapolitan Bundt Cake is just the ticket. A timeless tribute to the beloved Neapolitan ice cream, this cake is a triple treat with a layer of each flavor – chocolate, strawberry, and vanilla – baked to perfection.
Drizzled with a rich chocolate ganache and a sweet vanilla glaze, it’s the ideal dessert for special occasions, birthday parties, or whenever you crave a sweet indulgence.
View postSuper easy, no-churn Moose Tracks Ice Cream is loaded with peanut butter cups and ribbons of chocolate fudge. No ice cream maker required!
Have you ever had moose tracks ice cream before? There are many peanut butter and chocolate combo lovers in our house – so that flavor is enjoyed quite frequently around here.
One time there was an event coming up and we wanted to have a little treat to celebrate. It isn’t always convenient or possible for us to get to the store these days, so I decided to make our own Moose Tracks. I have to tell you, it turned out so much better than anything I could have bought. I know you’ll love it!
Just look at that fudge ripple in there. Paired with the little pieces of peanut butter cups – it is DIVINE. Everyone in the house agrees that this is their absolute favorite.
I love that it is so simple to make and I can often do it with things I already have on hand here. The only thing I need to be sure to have is heavy whipping cream. That one I need to plan for – but all of the other ingredients are things I already keep as staples in the pantry – so it’s all good!
When making ice cream you would usually use an ice cream maker. The mixture you pour into it would slowly mix and churn as it freezes – which gives it that creamy texture.
With these no-churn recipes, the ingredients used and mixed together create an ice cream that is already ultra creamy, eliminating the need for the ice cream maker. It not only saves time but the result is positively delicious!
If you would prefer to have the base as chocolate instead of creamy vanilla, just add 1/2 cup of unsweetened cocoa powder (not Dutch-processed) to the sweetened condensed milk before adding it to the mixture. You can also use chocolate malt milk powder if desired.
Sure thing – if you have a mixer that can accommodate the volume of the ingredients when you double this recipe – then I highly recommend doubling this recipe. It does go fast – so if you have a whole lot of peanut butter lovers that you will be serving this to- you will need the extra.
Because of the need to whip the heavy cream at such a high speed in order to reach the stiff peaks needed, I don’t think that is possible when using a whisk or doing this by hand. You could, however, use a hand mixer and that would work just fine. It will take a bit longer than using a stand mixer but it will work.
This ice cream recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade ice cream before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this frozen treat recipe.
If you love this easy ice cream recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Moose Tracks Ice Cream as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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