Deliciously Easy Recipes
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!
I absolutely swoon for cookie dough. I can’t get enough. Which is probably why I have so many different recipes here for edible cookie dough.
But I know you’ll love this cookie dough dip in particular. It’s ultra-creamy, it’s egg-free, no-bake, and has a rich, sweet flavor that keeps you coming back for more!
View postForget the campfire, this S’mores Cupcake Recipe is so incredibly delicious & you don’t have to wait for summer, enjoy these anytime!
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.
View postEasy Lemon Bars are the perfect spring dessert straight from grandma’s recipe box. Great for brunches, bake sales, bridal showers & more.
Who loves lemon? Lemon, and pretty much all citrus is so popular come this time of year. Everyone is so excited to have fresh produce, warmer weather and new life growing in the garden.
When I was looking through grandma’s old recipe box for spring recipes I came across her recipe for lemon bars. I didn’t remember seeing it in there before.
But I definitely remember her making them growing up – so I was pretty excited that this classic family recipe was in the mix of things that got passed down. I quickly got in the kitchen to make her famous dessert recipe.
What I love about this recipe is that sweet buttery shortbread crust. It pairs so perfectly with the tart but also sweet lemon layer.
Not only is this classic bar recipe as delicious as you could ever imagine, but it’s so incredibly easy to make too. You just can’t go wrong with these for all the warmer weather occasions! (be sure to check out my famous blueberry pie bars too)
I like to leave these in the baking dish and then just cover with foil or plastic wrap and pop them in the refrigerator. It keeps things quick and easy and the dishes to a minimum. Please use within 3 days.
Yes you can make these bars with a graham cracker crust. Just combine the following and then press into the bottom of the pan. Then bake for 20 minutes before adding the lemon layer and continuing with the rest of the 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.
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 number of ways to get the best cuts when it comes to portioning out lemon bars – check out my tips below.
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.
I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.
You can double the recipe and divide it between 2 baking pans and bake them side-by-side. They will turn out fine.
I don’t recommend doubling the recipe and trying to make them extra-thick in the 9×13 pan or spreading it out into a larger pan. I have not had success with either of those methods.
Yes, I do it often. The key is packaging them up correctly. Make sure to cut and portion the bars out individually into separate airtight containers and then freeze for up to 3 months. You can also freeze just until firm on a paper plate. Then wrap each frozen bar individually with plastic wrap then transfer the wrapped bars to a ziptop bag for storage.
The edges will be set and the center will have a slight jiggle to them. If they look too runny, you can bake them for a few minutes longer.
Yes, lemon bars are great when served frozen. We like to add a dollop of whipped topping or a scoop of vanilla ice cream on top when we enjoy these from a frozen state.
This classic lemon bar 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 bar recipes like this before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this bar recipe.
If you love this Easy Lemon Bars recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easy Lemon 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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Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.
My friends, do you love macarons? For me, they are the epitome of special. So when I think of recipes I like to have on special occasions and holidays, macarons always come to mind.
These pretty little turquoise and cream vanilla bean macarons are great for just about any special event. However, you don’t have to wait for a special event to make or enjoy these. They can make any ordinary day all the better by themselves!
Growing up, having macarons meant something really extraordinary was happening. My mom would order a box of them from the bakery – I loved it.
They were usually being served for a party of some type and she always made sure to have chocolate-covered strawberries there too. It’s fair to say that when we had those things along with a cake made with her bakery buttercream frosting – it was an exciting day.
So now I love that I don’t have to order from the bakery to get these beautiful little cookies. This recipe is all I need and I can enjoy them anytime.
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull-out display so I can still see the screen even when I have a large plate or bowl on there.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
You bet. The baked and assembled macarons will keep for up to 3 days when properly stored. Because of the delicate nature of the batter, I don’t recommend making just the batter that ahead of time. The batter needs to be piped and baked immediately after deflating per the instructions.
Yes, of course! If you want to make them in pink, purple, yellow or any other color you like -that will work just fine. Just be sure to use gel food coloring and not the liquid variety so you don’t alter the consistency of the batter.
If you fall in love with these macarons as I think you will, you’ll definitely want to check out these other macaron varieties too.
This macaron 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 macarons 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 Vanilla Macaron 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 Vanilla Bean Macarons 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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A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.
If you know me, then you know that I’m all about the treats. Especially if they have a special flair to them like Cannoli.
Cannoli used to be something that I had to go to the bakery to get. Now we can easily make them in the air fryer in short time and they are SO GOOD!
Who could resist these crisp little tubes of pastry dough that are filled with a creamy cinnamon filling and topped with mini chocolate chips and confectioner’s sugar?
I’m such a sucker for those mini chocolate chips – I find them positively irresistible. Just look how cute these little cannoli are – you won’t believe how quick and easy they are to make.
Once the cannoli shells are filled they will become soggy when left for any length of time. I don’t recommend storing filled cannoli.
You can place the unfilled shells on a paper towel in an airtight container and keep them at room temperature for several days. Just add the filling before serving.
So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.
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.
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.
Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or use apple cider vinegar which doesn’t contain any alcohol for this recipe.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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!
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.
It really depends on how you want the shells to be once they are cooked. If you don’t spray them with oil, you are basically baking them (as you see here). They will be crisp, but will not have that fried texture.
You can give a light spritz of oil before cooking if you prefer the shells to have a crispier, fried texture.
This air fryer cannoli recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to air frying & you might be a bit nervous – but you’re going to love 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 Cannoli recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Air Fryer Cannoli 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 beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.
Do you get excited for Easter? We sure do. The overwhelming feeling of a rebirth and new life is exciting.
Each year I like to celebrate by making at least one special treat for the family. One of my favorites are these Easter Egg Meringue Nests.
I love them because not only are they adorable yet still have that classy feel. Not too cutesy and so tasty too.
But you know they are just as easy to make as regular meringue cookies – which I also love.
These are basically a personal size pavlova since they are a bit larger than a meringue cookie, but then we add the buttercream frosting to make it look like twigs. It also helps to keep those Cadbury eggs in the nest until ready to enjoy.
So once you add the frosting, you will want to enjoy these within the same day. You can keep them at room temperature until then. But the frosting can make them soggy.
BEFORE adding the frosting and eggs – the key is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the meringue.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
Yes – you bet! If you would like to make these in chocolate instead of the traditional meringue flavor – check out my Dark Chocolate Meringue recipe. Mix the ingredients as instructed in that recipe and then follow the piping and baking instructions for this recipe here.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
You bet they can! Use 1/2 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
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.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar. It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
This recipe calls for granulated sugar. But, because of its ultrafine texture, making it easier to dissolve in the mixing process, you can use caster sugar instead.
When substituting with caster sugar, but it might take a bit less time for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly lighter meringue due to the shorter mixing time.
Cadbury mini eggs are one of my favorite treats – ever! So I am always looking for ways to add them to recipes. Check out some of my favorites here.
This meringue nest 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 meringues 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 meringue recipe.
If you love this Easy Meringue Nest recipe, you’re going to love these other Easter Recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Easter Egg Meringue Nests 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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You’ll love the fruity flavor of these sweet Fruity Pebble Donuts topped with a generous sprinkle of crunchy Fruity Pebbles cereal.
Wake up to a burst of color and flavor with Fruity Pebble Donuts! These aren’t your average donuts; they’re a fun, vibrant twist on a classic breakfast favorite.
Imagine fluffy cake-like donuts baked to perfection, infused with your favorite cereal – Fruity Pebbles, and then topped with a sweet, strawberry-flavored glaze. Each bite is a delightful mix of soft donuts, crunchy cereal, and fruity flavors, making these donuts the perfect treat to brighten any morning or add a pop of color to your St Patrick’s Day dessert spread!
View postIndulge your senses with this decadent Chocolate Fudge Cake! Moist, rich, and intensely chocolatey, each slice is a heavenly delight.
Imagine a cake so rich, so decadent, it’s like a hug for your taste buds. That’s exactly what this Chocolate Fudge Cake is!
Each slice is a perfect blend of moist chocolate cake and glossy chocolate ganache, creating a dessert that’s irresistible to chocolate lovers everywhere.
View postAndes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!
Are you a lover of mint and chocolate combined? I’m not a big mint lover when it is by itself. But man, oh man, when you combine mint with chocolate – I can’t get enough.
One thing I have been craving lately – Andes mints. So, while I was in a baking mood, I decided it would be positively scrumptious to add some to my favorite cake mix cookie recipe.
Now – I thought long and hard about whether I would make these cookies using a chocolate cake mix or not. But in the end, I really wanted these cookies to be green. So I opted for the white cake mix instead.
I might just make some more this weekend and use the chocolate version this time though. I know it will be heavenly.
These cookies keep well in an airtight container at room temperature for up to 4 days. They are super soft, so even after a couple of days – they will still taste like the day you baked them if you don’t leave the container open for too long.
The amount of food coloring will be a personal preference for how deep you want the color and what type of food coloring you are using. I prefer using gel paste (link below) because it is more concentrated and I can use less to achieve the same result.
For instance – I was able to use just 2 drops of gel paste in mint green to achieve the color in these cookies. Making them with a liquid food coloring like you find in the grocery store might take 10-12 drops to get the same result.
You can, and we do it often. I have found that even my 5 quart mixer can accomodate double the dough quite well. So if you are making these for a party – I highly recommend making a double batch.
Yes – these Andes mint cake mix cookies can be frozen. Once the dough has gone through the chilling in the refrigerator – it can be rolled. You can then roll the dough into balls, set them in a single layer on a baking sheet and freeze them.
Transfer the frozen dough into a zip-top bag for space-saving. Keep frozen until ready to bake for up to 3 months. To bake – set the frozen dough on a baking sheet, 2″ apart.
Allow the dough to come to room temperature before baking. Follow the baking instructions in the recipe once the dough has thawed.
If you would like to freeze the baked cookies – wrap each cookie individually in plastic wrap. Then place the wrapped cookies in an airtight container and freeze for up to 3 months.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
You bet! Adding your favorite goodies to these cookies is so easy and delicious. I have made a list below of my favorite “alternate” mix-ins for these cake mix cookies. The possibilities are endless!
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.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 10-15 minutes before rolling and baking.
This cookie recipe with Andes mints is SUPER EASY and delicious – and if you’re like me, then you most likely already have these items on hand OR maybe you have never made cake mix 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 Andes Cookies recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
White Chocolate Peppermint Pretzels
Dark Chocolate Peppermint Cookies
Peppermint Chocolate Chunk Cookies
Chocolate Peppermint Bundt Cake
If you love this recipe for Andes Mint Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
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Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!
It should come as no surprise that we enjoy our fair share of cookies around here. I can’t help it – I love to bake and cookies are the thing I love to bake the most.
So one weekend the kids were asking me what I planned on doing with the excess of Oreo cookies in the pantry. I knew that if they were asking, my time to do something with them was limited before they just jumped in and ate them.
So I made sure to get in the kitchen and make these Cookies and Cream Cookies that I had been craving for weeks.
These are so soft, so chewy – with that delicious buttery flavor that epitomizes a chocolate chip cookie. But then you get that bite of cream from the inside of the Oreo – it’s pure heaven my friends.
As we were enjoying the first few cookies off the rack, the kids were commenting that only in America do we say “hey this cookie is so delicious – but let’s add cookies TO THE COOKIES”.
They are totally right, these are one of America’s favorite cookies stuffed into what is probably THE most popular cookie flavor in the country. So basically that makes these cookies THE MOST AMAZING COOKIES – EVER!
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
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.
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.
You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. Make sure to cover tightly with plastic wrap so it doesn’t dry out. Let it sit out at room temperature for about 20-30 minutes before rolling and baking.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown sugar will work in this recipe.
Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.
Yes – the baked cookies will keep when frozen for up to 3 months. Wrap each cookie individually with plastic wrap and then place them all in an airtight container before freezing.
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.
The cream cheese is super important to the consistency of the cookies. Because it is a fat that is taking the place of either shortening, butter or margarine (other fats) you want to make sure that it is FULL FAT cream cheese.
Also – please do not use whipped or spread as those don’t have the nice dense consistency of the block that we need for these cookies.
Yes – this dough can be frozen and baked later. If you would like to roll the dough prior to freezing, make sure to freeze the dough balls in a single flat layer. Once frozen they can be transferred to a zip-top bag for space-saving.
To bake – increase the baking time by 1 minute – no need to thaw the dough before baking.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
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 cookies too dry.
Sometimes – 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 can work. But FOR THIS RECIPE – PLEASE USE THE SPOON AND LEVEL METHOD. Otherwise, the dough will definitely be too dry.
I like to add the cornstarch because it is the little secret ingredient that helps keep the cookies extra soft. I’m super picky about my cookies and often won’t eat homemade cookies beyond the first day because they dry out too much for my taste.
But the cornstarch in these cookies keeps them just as soft as the first day – even into day 4. (if they last that long in your house) You can leave it out if you don’t have it without changing anything else in the recipe. But I highly recommend it.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
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.
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 recommend a product that offers a 1:1 swap. I would love to know how it turns out if you give it a try.
My favorite way to crush the Oreo cookies for these cookies is to just hold each cookie with both hands and sort of press my thumbs through the center of the cookie.
This usually results in the Oreo breaking into 3-4 semi-even pieces and leave minimal fine crumbs. This method is great when you want larger chunks.
You can also place the Oreos in a zip-top bag and lightly pound them with a rolling pin or meat tenderizer. This will give a more crushed result – which for these cookies will add more fine pieces to the dough – yielding a darker overall cookie.
This cookies and cream cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have all of these items on hand OR maybe you have never made cookies stuffed with cookies 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 cookie recipe.
Don’t miss my QUARTER POUND CHOCOLATE CHIP COOKIES TOO!
If you love these Easy Cookies and Cream Cookies, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Copycat Girl Scout Samoa Cookies
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This green Jello Poke Cake is a fun and easy dessert for spring holidays like St. Patrick’s Day and Easter! Bright, cheery, and delicious!
Are you excited for spring? I know I sure am. The days are getting just a little bit longer and the snow is hopefully almost done around here.
That means that I am super excited to focus on fun spring recipes like this Jello Poke Cake. I made this one using lime jello for a bright green cake with that great zing of lime flavor.
**Don’t miss our Coconut Poke Cake and Candy Corn Poke Cake too!
View postAir Fryer Doughnut Holes with Chocolate Sauce are a quick and easy breakfast recipe with a delicious coating of cinnamon-sugar on the outside that will have the whole family coming back for more.
If you are a regular here than you know that I’m all about the treats. No matter the time of day – I’m always up for something as deliciously sinful as these little donut holes – coated in a cinnamon and sugar mixture – especially when I can dip them in a creamy warm chocolate ganache.
View postThese delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.
Are you ready for St. Patrick’s Day? Being part Irish, I definitely look forward to it every year. So it just makes sense that I get excited to start making recipes to celebrate several weeks in advance.
One of my friends (we will call her the macaron queen) came over to help me make some deliciously light and delicate macarons. I originally wanted them for a different recipe, but then had the great idea to fill them with Bailey’s Irish Cream to make them boozy. It was a GREAT choice!
Now, if you are new to making macarons, I understand that it can be a bit overwhelming and intimidating. But fortunately the more you do it, the easier it gets.
Plus – have no fear, I have step by step photos below to help walk you through the process. I promise, you will LOVE these!
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
Yes, of course. If you can’t find Bailey’s, I recommend looking for Saint Brendan’s Irish Cream Liqueur, Carolans Irish Cream, Ryan’s Irish Cream, or Kerrygold Irish Cream.
Yes. If you need to make these non-alcoholic you can use an Irish Cream flavored coffee creamer in place of Bailey’s Irish Cream in this recipe. Similar flavor, no alcohol. You can also use an Irish Cream emulsion or Irish Cream coffee syrup.
Yes, fortunately freezing macarons is easy! Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Unfortunately, no. Macarons require almond flour, which is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
This Irish Cream macaron 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 macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.
If you love this St. Patrick’s Day Macaron recipe, you’re going to love these other holiday-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Irish Cream Macarons 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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Mint Chocolate Chip Cake is 3 layers of deliciously moist mint cake that are speckled with crushed Andes mints throughout & frosted with a subtle mint buttercream icing in a green to white ombre design. Perfect for St. Patrick’s Day celebrations, birthdays & more!
Who loves mint and chocolate together? That combo certainly is fabulous if you ask me!
So each year my green-loving daughter challenges me to create a green-themed birthday cake for her. This last time she asked for the flavor of mint to be thrown into the mix and I was happy to oblige with this Mint Chocolate Chip Cake.
The last cake I made for her was this Marble Drip Cake because she asked for a “peacock theme”. That one was super fun and I loved the result.
But I have to say, I was thrilled to omit the fondant and get back to decorating with my favorite Bakery Buttercream Frosting as my base.
Not only did I add the green to white Ombre around the sides of the cake – but I added the varying sized stars in the three colors swooping up the sides.
She also really loves holographic ANYTHING – so I added some holographic disco dust for some sparkle.
Yes, this cake can be made using 1/2 cup of melted butter in place of the vegetable oil. However, keep it mind that this will change the texture and overall end result of the cake. I prefer using the oil for this reason.
Yes – mint extract will work. I prefer the mint chocolate chip flavor because it does offer the added chocolate aspect that you wouldn’t get with regular mint extract since the base flavor of the cake isn’t chocolate.
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. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.
I do not recommend omitting the sour cream as it keeps the cakes moist. However, you can use low fat or fat-free sour cream. You can also use non-fat plain Greek yogurt if you don’t have sour cream.
Yes – that will work. But I do recommend that you toss the mini-chocolate chips in a small bit of flour and then sift them out before adding them to the cake batter.
Since the mini chocolate chips are heavier than the slivers of Andes, they will be more likely to sink to the bottom of each cake layer as it bakes. The flour will help to keep them disbursed throughout the cake.
The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your baked goods too dry.
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 bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
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 enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using it again.
You bet – if you need to change the size of the cake you are making – please see the variations below. As with all cakes – bake until the toothpick test is clean as different ovens, climate, elevation, and other factors can change the baking time.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled cakes from the pan, wrap them tightly in plastic wrap and freeze them for later use.
(this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
I also like to freeze the cake once I have assembled the layers and added the crumb coat. This helps the final frosting decorating go much smoother. This way you don’t have your frosting melting off the side of the cake because the cake or the frosting is too warm.
Often times I will get a cake to this stage days before the event I’m making for. Then just finish up the decorating the night before.
You can also gently wrap the completely decorated cake and freeze it until you need it. Remember that the frosting won’t be completely firm and can still be dented if something gets pushed up against it while in the freezer.
Just make sure to thaw it in the fridge the night before as it does taste best when not frozen. I also like to leave it at room temperature for 1-2 hours before serving so the frosting is more creamy than stiff.
I have not had the best results when cutting this recipe in half when it comes to the cake. I recommend making the whole recipe and freezing the layers that you don’t need immediately.
However, the frosting can be cut in half easily as needed.
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.
Yes. This recipe can be made by hand. However, keep in mind that this method will influence the overall time commitment. If you don’t have a stand mixer, I would recommend using a hand mixer if you can.
If most of the cake is still remaining after serving, I recommend wrapping it with plastic wrap, taking care to fully cover the cut area that is now exposed. Then add a layer of foil over the whole thing. Refrigerate.
If you only have a couple of slices left, place them in an airtight container, preferably in individual slices and refrigerate.
This cake will stay fresh for up to 5 days if kept wrapped and refrigerated. Let sit at room temperature for about 20 minutes prior to serving again.
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.
Depending on the size of your slices, this cake will yield approximately 12-16 slices. That being said – in our house, it is “go BIG or go home”. So we usually split the cake between the 5 of us for 2 nights.
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. For THIS RECIPE fluffing and gently scooping will work fine.
Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.
This mint chocolate chip cake recipe is SUPER delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe.
If you love this Mint Chocolate Chip Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mint Chocolate Chip 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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Lucky Charm Treats are a super fun no-bake dessert made with just 3 ingredients. Loaded with marshmallows, so perfect for St. Patrick’s Day!
Do you love Krispy treats? How about Lucky Charms? I sure love both! So what could be better than combining the two for a super adorable snack for St. Patrick’s Day?!
I love that these are so easy to make, take only a handful of ingredients and are ready to enjoy in practically no time at all.
Don’t miss these awesome Boston Cream Pie Cupcakes!
These are soft and chewy, loaded with chewy melted marshmallows that make my heart go pitter-patter!
I’m in love with those fun cereal marshmallows. I just can’t get enough. Who wouldn’t love these to celebrate St. Patrick’s Day?
Yes – if you want your bars to be thicker, you can make these in a 9×9 or 8×8 pan instead of the 9×13 I used here.
Oh of course! If you only need a few of these bars, this recipe works well when reduced.
Yes – but I have not personally tried it yet. Please see below for the marshmallow conversions when changing the size.
In theory, yes. But due to the space constraints of the typical saucepan, I don’t recommend doubling. However, these are so quick to make that you can do them back to back and you’d still be done in less than 30 minutes.
Yes – just cut the bars and then wrap each of them individually tightly with plastic wrap. I like to then put all of the wrapped bars in a freezer bag and freeze them for up to 6 weeks.
There are a number of ways to get the best cuts when it comes to portioning out the bars – check out my tips below.
Place the individual bars in an airtight container in a single layer. If you can’t do a single layer, separate them with a layer of parchment in between the bars. Store at room temperature for up to 3 days.
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.
The good news – YES! According to the General Mills website, they double-check the oats they use for the cereal to make sure they contain NO gluten. Then the marshmallows are naturally gluten-free. So these are a WIN!
This Lucky Charm Treat 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 marshmallow cereal 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 Lucky Charm Treats recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Don’t miss these super fun St. Patricks Day Hot Chocolate Bombs!
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This Rainbow Truffles Recipe is the perfect no-bake treat for rainbow lovers! Made with cake mix & cream cheese, they’re easy & so tasty too! Make them for parties, St. Patrick’s Day & more.
Do you love rainbow foods? I LOVE rainbows – they make me happy. So when I can add them to things like my food – heck yeah, I’m all over it!
Each year around St. Patrick’s Day I get the gumption to make rainbow goodies and this year I had the idea to make this rainbow truffles recipe.
View postOne of my favorite store-bought treats growing up was Little Debbie Star Crunch Cookies, with their fudgy chocolate, gooey caramel, and crunchy rice bits. So, naturally, I had to find a way to make them at home — hence these Copycat Star Crunch Cookies.
This copycat recipe is every bit as good as the Little Debbie version. It definitely satisfies my sweet tooth as well as my craving for the nostalgic cookie.
View postValentine Oreo Truffles are an easy no-bake chocolate dessert that makes a great Valentine’s Day gift for your sweetie. Simple & Delicious!
Alrighty, my friends! Getting close to Valentine’s Day. Can you believe it? I’m ready for all things pink & red so I’m kicking off my Valentine ideas with these great Valentine Oreo Truffles.
I love making Oreo truffles because they are so simple. With just a few ingredients that I almost always have on hand & I can have these ready for the hubs in no time.
View postVanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!
For as long as I can remember, meringue cookies signified something special. They were my mom’s all-time favorite cookie and they were almost always present.
It was pretty common for her to pick up a couple of boxes before she would head out on her drive to our place. You know, if you end up stranded while driving across Death Valley – the thing you definitely want with you – meringue cookies! Right?! I loved that about her!
Fortunately, these meringue cookies are so simple to make – you don’t need to buy them. I love that they are made with things that I almost always have on hand too.
Plus they are so versatile. You can pipe them into pretty much any shape and make them in any flavor you like – which makes they the perfect little treat for special parties or holidays. Be sure to check out my Dark Chocolate Meringues too.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
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.
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Sometimes because of the delicate nature of the meringue whip it can separate as it drying out. If you want to avoid this, I recommend using Cream of Tartar.
It helps stabilize the egg whites and prevent the dreaded cracking. If you don’t have it, this recipe can definitely be made without it!
So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
Caster sugar, sometimes also spelled castor sugar is basically a super-fine grain sugar. Smaller than granulated sugar but not quite ground to the point of being confectioner’s sugar.
When shopping for Caster sugar you can also look for Superfine Sugar or Baker’s Sugar.
This recipe calls for caster sugar because of its ultrafine texture – which makes it easier to dissolve in the mixing process.
You can substitute with granulated sugar, but it might take a bit longer for the sugar to emulsify into the egg whites during the mixing process. You will also end up with a slightly denser meringue due to the extended mixing time.
This meringue cookie recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made homemade meringues 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 these Easy Vanilla Meringue Cookies, 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 Vanilla Meringue 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 Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!
When it comes to special treats, homemade macaron cookies top the list.
Unlike most cookie recipes, these little bites of heaven can be made in nearly any color you could want and they can be filled with so many different flavor options making them great for so many occasions.
Growing up we would have macarons for every special occasion. My mom had this thing about making sure we had chocolate covered strawberries and macarons whenever we celebrate anything – be it birthdays, holidays or things like graduations or showers.
I loved it because that meant that I could enjoy these delightful sandwich-style French cookies several times throughout the year.
But while mom was amazing when it came to making cakes, she never dabbled in things like macarons. I think she could have been amazing at it – but things were different back then and the ability to get a hold of certain ingredients and tools wasn’t quite what it is today.
Which is why I think they were so special back then. But now – we can easily get the things we need and whip these together in an afternoon. Which is fantastic!
Because these macarons have a cream cheese filling, you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.
I like to use this OXO Good Grips 22-Pound Stainless Steel Food Scale with Pull Out Display. Not only does it measure in grams AND ounces – but also does milliliters and cups for when you are measuring liquids too. I love the pull out display so I can still see the screen even when I have a large plate or bowl on there.
Because the egg whites are so delicate during the mixing process, I recommend making the batches back to back, instead of trying to double the ingredients in the mixing bowl.
Vanilla extract is a common flavoring found in most baked good recipes and frequently found in cookies too. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Because macarons are so delicate during the mixing process, I don’t recommend altering the ingredients – including the sugar, for an alternative. You run the risk of the batter not setting properly or completely deflating altogether.
Because some recipes require that we be so precise when measuring the ingredients it is imperative that the ingredients be weighed instead of using a volume measurement as we would with measuring cups or spoons.
But you don’t want to scoop your ingredients and then place it all on the scale. When you do this – you are also getting the weight of your scoop or bowl or whatever you have used to hold the ingredients. That won’t work.
The best way to do this is to place your measuring cup, bowl, or whatever you want to use to hold the ingredients on the scale. Then ZERO OUT THE SCALE. After you zero it out – you can then add the ingredients to the cup or bowl (don’t lift it up – just spoon it in there while it stays on the scale) until you reach the weight called for in the recipe.
Unfortunately, no. Macarons require almond flour, that is part of what makes them what they are. This recipe will not work with all-purpose or any other type of flour.
Yes. Vanilla essence does not provide quite the same flavor as regular vanilla extract. However, it is a good alternative.
You bet. Macarons can be frozen if they are placed in an airtight container. Make sure to label with the date and use within 6 weeks.
Because of the length of time that the egg whites need to be whipped in order to get to the desired result, I don’t recommend making these macarons with anything but a stand mixer.
This strawberry macaron 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 macarons before, & you might be a bit nervous – but once you have done it the first time – 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 macaron recipe.
If you love this Strawberry Macaron 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 Strawberry Macarons 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!
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!
Do you love the flavor of coffee? How about the heavenly smell of the freshly brewed coffee? It is AH-MAZ-ING – I can’t get enough.
This Buttercream Frosting made with intense coffee flavor is every coffee-lovers dream. The ideas of what to add it to are endless.
You see, almost all of us in this house are coffee lovers. But my oldest daughter, she is probably the most coffee obsessed. So each and every year she asks for a coffee flavored cake for her birthday.
Each time I plan it out I add more and more coffee flavor. I think the first year I just added coffee to the cake batter itself. Slowly increasing the flavors until this year we did this cake here.
I not only added the coffee emulsion to the chocolate cake (using my German chocolate cake as the base) but then added this delicious coffee buttercream frosting to really give her what she was craving.
This is enough to fill, crumb coat, and frost & decorate a 3-layer, 8″ round cake. Increase the recipe by 1/2 if you like your frosting thicker than what you see here or wish to pipe on more decoration.
I 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. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.
You bet! Often when I am working on a cake, it happens in batches. I will bake the layers on one day and make the frosting while they are baking.
Then the layers go in the freezer and the frosting gets refrigerated for up to 1-3 days before I even get around to decorating the cake.
Sometimes I also like to half assemble – getting to the crumb coat and then I freeze again until I am ready to add the final layer of frosting the day I plan on serving it.
To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.
Yes, absolutely, that will work just fine. Just be sure that it has cooled to room temperature or colder before you use it. You don’t want the coffee so warm that it melts the butter or the 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 – fluffing and lightly scooping will work just fine.
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.
Just keep it refrigerated in an airtight container for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.
You can also freeze it for up to 3 months. Just make sure to thaw in the refrigerator for 24 hours prior to using again.
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.
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 then it will be vanilla buttercream frosting instead of coffee buttercream. Still delicious though. You can also add a bit of vanilla in addition to the coffee if you like.
This caffeinated frosting 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 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 and using this frosting recipe.
If you love this Easy Coffee Frosting recipe, you’re going to love these other cake and frosting ideas too. Please click each link below to find the easy, printable recipe!
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Espresso Martini Recipe made with a mixture of vodka, coffee, hazelnut, and chocolate liqueurs is the perfect cocktail for any celebration.
My friends, if you are looking for a classy and elegant cocktail that also gives a bit of a kick, this espresso martini is just perfect.
I love the versatility of this drink. It can be served for high-end dinner parties or when cozying up on the couch with your sweetie for a romantic night in. Either way, it is delicious!
Now, if you know me, I’m all about the coffee. I love caffeinated beverages but I especially love the flavor of coffee or espresso.
So it only makes sense to take that favorite coffee flavor and pair it with chocolate and hazelnut liquors and a bit of vodka too.
If you don’t have Coffee Liqueur, you can substitute an additional ounce of espresso.
I have found that the recipe shakes together best when done separately for each serving or glass. Fortunately, it takes less than 1 minute to make one of these martinis, so it won’t be too time-consuming to make one after another.
If you don’t have espresso, you can also use a store-bought coffee concentrate or leave it out entirely. You can also use coffee or espresso extract – please see the link below.
This cocktail is best when enjoyed immediately. I don’t recommend trying to store it or save it for later.
Using pasteurized egg white is critical in this recipe! Please do not use a standard egg white as they may contain bacteria that can cause foodborne illnesses.
If you do not have pasteurized egg whites, or if you have a weakened immune system, leave the egg whites out. Without the egg white, the drink will still be delicious— just not as foamy.
I know that I have seen some gluten-free alcohol varieties. A brand called New Amsterdam offers gluten-free vodka.
There are a number of gluten-free options for the coffee liqueur, but I like Mr. Black Cold Brew Coffee Liqueur.
Fortunately the Frangelico Hazelnut liqueur called for in this recipe is already gluten-free. YAY!
Unfortunately chocolate liqueur such as Godiva does contain gluten. However you can use the chocolate extract in this case. Link below.
If you don’t have Hazelnut Liqueur, Amaretto would also be delicious.
This espresso martini 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 cocktails like this at home 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 drink recipe.
If you love this Easy Espresso Martini recipe, you’re going to love these other drinks too. Please click each link below to find the easy, printable recipe!
If you love this Espresso Martini 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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This Easy Strawberry Cake Recipe, made from scratch with fresh strawberry puree. No cake mix, no Jello in here! This is filled & topped with the most delicious strawberry buttercream frosting too. You’ll love how much flavor is packed into this strawberry cake with strawberry filling.
My family loves strawberry cake and they are always begging for it. In fact, most of them actually prefer fruit-flavored cakes over flavors like chocolate or vanilla.
View postDark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!
Who loves meringues? They were my mother’s absolute favorite. So whenever I’m missing her, I like to whip up a batch.
They are simple to make, taste positively delicious, and because they are made with egg whites, contain no flour – so they are gluten-free and a little lighter in calories than some of my other cookies.
I was planning for some birthdays coming up and picked up some dark cocoa powder. Not only will it make some gorgeous cakes, but I was super excited to try it in some cookies.
These dark chocolate meringues were my first thought. So light and airy – I could eat 100 of them.
Have you ever made meringues before? They are so simple, quite versatile and yet so elegant. No wonder my mom loved them so much.
So the key here is to make sure the meringues are completely cooled before packing them in an airtight container. If they have any warmth to them at all once they are packed – the warmth will create just enough condensation to ruin the texture of the cookie.
Once completely cooled – you can keep them in an airtight container at room temperature for up to 3 weeks. I have heard that they can be frozen so long as they don’t get any moisture in the container. But I personally don’t like to do that.
Yes! You can use powdered egg whites + water – (1 teaspoon of egg whites & 1 tablespoon of water for each egg you wish to replace) to replace the eggs in this recipe.
Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.
Cream of tartar helps stabilize the egg whites and prevent cracking. If you don’t have it, this recipe can definitely be made without it! But I highly recommend it.
Because of the speed at which the egg whites need to be whipped in order to reach the stiff peaks stage, I don’t recommend trying to make this recipe by hand. You can try it with a hand mixer – but even that will be quite an arm workout.
You can add things like finely chopped nuts or mini chocolate chips. But I would advise being very gently when folding those into the whipped meringue as too much mixing can deflate the mixture and ruin the recipe.
Yes – you can use a sugar substitute to make meringues. Be sure to read the packaging since a lot of them aren’t a 1:1 replacement. I think brands like Splenda call for 1/2 as much as what the recipe calls for in sugar.
You can, and we do it often. It might take a bit longer to get all those egg whites to whip to the proper peaks, but overall doubling works fine.
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.
You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.
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.
This chocolate meringue cookies recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made meringues 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 Chocolate Meringue Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Dark Chocolate Meringues 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 Layered Jello Recipe is simple to make! Share this dessert with your sweetie or make it for the family because the kids love it too. Customize this Valentine Layered Jello Recipe for any holiday!
Who loves easy desserts that pack a big punch? I sure do! Whenever I can make something that really “wows the crowd” but is really just super simple – I’m all in!
So that’s why this super cute layered jello recipe is a great little treat to whip up for Valentine’s Day. Not only are they simple to make, but really delicious too.
Now, the hardest part of this recipe is waiting for each layer to firm up before adding the next layer.
So I like to make these when I’m working on things like the weekend chores. You know – mix one layer, refrigerate, go clean the bathroom. Then mix the next layer, refrigerate and then go vacuum the house. Little bits and before you know it – they are done.
If you want some inspiration for adult-only jello recipes – check out these great ideas for Jello Shots.
You bet! These jello cups can definitely be made with a sugar-free variety. Now because they are sugar-free the boxes have a different net weight. You will be looking for the ones that say 0.3 ounces – instead of the 3 ounces in the regular box.
Jello is best when kept refrigerated. So once you are done with all of the layers, and adding any desired toppings – place them in the refrigerator until ready to serve.
This recipe made enough to fill 4 of these mini trifle glasses. If you decide to use a different size cup – you might have more or less.
Short answer – no.
Longer answer – because of the nature of gelatin, it won’t freeze solid when placed in the freezer. It just won’t be firm.
But even worse, the freezing process damages the binding particles in the gelatin, making it lose its texture. This means that when you remove it from the freezer and it starts to thaw, it will separate and become a bowl of gooey slush.
For these we have strawberry, black cherry and raspberry. But you can use any variety of flavors to suit the color layers you are wanting to make.
These would be just as cute with a blue raspberry stripe or even a purple grape stripe too.
I found that if you are making the recipe in these small, individual glasses (vs making a large bowl where the layers might be thicker) the layers only take about 20-30 minutes to set before you can add another.
In the recipe I do call for waiting an hour in between the layers but that is just to make absolutely sure that the next layer doesn’t get added too soon. In most cases it can be much sooner.
Yes, absolutely. If you need more than 4 jello cups – you can definitely double or triple this recipe!
In general, jello is a low calorie dessert – which is why I really like it. It is especially low-calorie if you use the sugar-free variety too.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labled as sprinkles.
This will not work as well with chilled recipes like Jello because when that sugar gets wet – like when mixed into a moist dough, added on top of whipped cream, or when placed in the refrigerator, it will sweat & the color will bleed out.
Yes, it can. If you don’t want to use whipped topping to mix into the layers or add it to the top – you can substitute vanilla yogurt instead.
I have also just made unflavored gelatin instead of mixing whipped topping into one of the flavors. Unflavored gelatin will make white jello.
Yes – if you only need 2 jello cups – you can use just 2 boxes of jello. You won’t get as many color layers in there – but if you alternated a darker color and a lighter one along with the added whipped topping layer it would still be pretty.
This layered jello cup 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 layered jello 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 Valentine Layered Jello 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 Valentine Layered Jello 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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A 30-minute healthy snack, these guilt-free keto coconut clusters are sweet, crunchy, and even have chocolate!
Some healthy desserts make you feel like you’re missing out on all the good stuff. They don’t taste good, nope.
View postRed 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.
Oh how I love a good cookie dough. I may even love it more than I love cookies.
So as we approach Valentine’s Day was thinking about how I could make a Valentine cookie dough recipe and red velvet came to mind. So I got to work.
This red velvet cookie dough is so creamy, even right out of the fridge. The kids were raving and we can’t wait for Valentine’s Day to make some more.
View postChocolate Covered Strawberry Cupcakes are a delicious homemade recipe topped with strawberry buttercream frosting & fresh chocolate covered strawberries!
Who loves a good chocolate and strawberry combo? It is definitely one of my favorites, which is why these chocolate covered strawberry cupcakes make my eyes roll to the back of my head.
These are seriously so delicious and perfect for so many occasions. Not only will I be making them again for Valentine’s Day, but they will be great for birthdays, baby showers, bridal showers, Easter, Mother’s Day, and just about any gathering come summertime too.
Growing up my mom always equated special occasions with chocolate covered strawberries. There was just something about them that (to her) SCREAMED SPECIAL.
That meant that we had them at every special event. So what could be better than taking those beautiful little treats and adding them to a chocolate cupcake topped with strawberry frosting?
If you are a lover of the chocolate and strawberry combo – these cupcakes will definitely be your new favorite. The good news is that they are pretty simple to make – and CRAZY DELICIOUS!
If you are storing just the cupcakes – unfrosted, then you can keep them in an airtight container at room temperature.
If you are storing these after you have added the frosting, you will still want the airtight container but you will need to keep them in the refrigerator because of the butter in the frosting.
Vanilla extract is a common flavoring found in most baked goods recipes. It adds a certain depth to the flavor of the recipe that extends beyond a more “bready” taste.
Yes, I do it often. So the best way is to freeze the cupcakes before they are decorated. You can also freeze the frosting and the chocolate covered strawberries and then thaw and assemble everything at a later date.
However -if you would like to get the cupcakes completely decorated and ready and then freeze – you can do that too. Just place them in the freezer-safe airtight container and freeze for up to 2 months.
*Note – I have noticed that the frozen strawberries do get a bit mushy when thawed -so I prefer to have them fresh for decorating.
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
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.
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.
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.
You bet – that will work just fine. Then just top with the homemade strawberry buttercream frosting and the chocolate covered strawberry for decoration.
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 cupcake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made 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 treat recipe.
If you love this delicious chocolate and strawberry cupcake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Chocolate Covered Strawberry 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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Soft and buttery Valentine Shortbread Cookies are the perfect sweet treat for your loved ones this Valentine’s Day. Easy & Delicious too!
Do you love shortbread cookies? We sure do! That wonderful buttery flavor that has the perfect crumbly texture is absolutely irresistable.
Add to that a simple royal icing and some cute little sprinkles and you’ll have a hard time getting me to share. These are just adorable!
I love making shortbread because it such a simple cookie recipe. It only calls for a handful of ingredients and there is so much you can do with it.
Since Valentine’s Day is upon us, I was getting excited to break out my heart-shaped cookie cutters (link below) and make some scrumptious cookies.
It also helped that I picked up some super cute Valentine sprinkles (that link also below) that really got me in the mood for baking.
Aren’t these just so adorable? You could make these as a special surprise for the kids when they come home from school or send them along with them for a class party.
I love making these for the hubs – who always appreciates a homemade batch of cookies.
Frosted or left unfrosted – these are delicious!
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.
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.
Vanilla extract is a common flavoring found in most sugar cookie recipes and really, many other types of cookies too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.
Once the icing hardens you can place the cookies in an airtight container and keep them at room temperature.
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.
Sprinkle Sugar Cookies for Valentine’s Day
Valentine Chocolate Chip Cookies
This recipe works best when made in full. However, you can make the full batch of dough and then divide it – freezing the other half for a later time.
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 cookies too dry.
Because shortbread can get quite crumbly very easily with too much flour – please be sure to measure the flour for these cookies as described above.
This heart-shaped shortbread 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 homemade shortbread 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 cookie recipe.
If you love this Easy Valentine Shortbread recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!
Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment.
If you love this recipe for Valentine Shortbread 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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Impress friends & loved ones with these super Easy Chocolate Covered Strawberries. Just 2 ingredients + desired decorations. Great for holidays like Valentine’s Day, Easter & Mother’s Day. Perfect gifts for co-workers & neighbors, & the perfect dessert for celebrations like bridal & baby showers!
There is something so special about chocolate covered strawberries. My mom was obsessed with them and had to have them at every single celebration.
Because of this, I too love to have them whenever we can for holidays and special events. Fortunately they are so easy to make, and I don’t have to make a trip to the treat shop to get them.
My friends, these really are SO SIMPLE! You know I’m all about making things easy!
I love that these really are one of those treats that people go nuts over and look like they took all day to make. But in reality, it is as easy as microwaving the chocolate and dipping the strawberries.
As I mentioned above, my mom always loved having these. She would send them for every special event when she couldn’t be present.
So, of course, we had them at her service – because she would expect nothing less. I have tried to keep up the tradition as best as I could all these years later.
But I’m so happy I don’t have to order them. Especially when I can whip them up in no time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
Unfortunately no, for several reasons. First, you want the berries to be firm. Once frozen berries thaw, they not only become soft, but they are also quite wet. This leads me to my next point…
Frozen berries are very wet and therefore the chocolate won’t stick to them very well. Even if you were to thaw them first and dry them it would then take you back to my first point of them not really being firm enough to give the desired final effect.
Another thing to keep in mind is that frozen berries tend to already have the stems cut off – making them less pretty once decorated.
Overall, I don’t recommend trying this recipe with frozen berries.
Note – if using Nonpareils to decorate, there is a chance that they will sweat when refrigerated and the colors will bleed.
You can, and we do it often. It might take a bit longer and you might want to work in batches when it comes to melting the chocolate – working portions of the bag each time.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties and flavors so the sky is the limit on what you can do with them when it comes to making these strawberries.
These chocolate strawberries are 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 strawberries covered in chocolate 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 Chocolate Covered Strawberries 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 Chocolate Strawberries 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 Sweet and Salty Snack Mix recipe is easy to make & ready in just 15 minutes, making it just the right thing for satisfying that salty-sweet craving. It is perfect for any occasion – parties, game day & more.
Those that know me know that I’m all about the snacks. I will take snacks over a meal 100% of the time.
So it should be no surprise that recipes like this sweet snack mix are often served around here. We love it because not only does it satisfy the cravings for everyone – but it is crazy easy to make too.
View postChristmas Cookie Ice Cream – a perfect blend of joy and flavor in every scoop! With crushed cookies and holiday frosting, it’s a MUST-MAKE!
The holiday season is here, and what better way to celebrate than with a bowl of Christmas Cookie Ice Cream?
I love making ice cream at home and I’m always looking to make a new, tasty recipe. The good news is that we have so many holiday yummies to choose from!
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