DESSERT

Cracker Barrel Coca-Cola Cake

This copycat recipe for the famed Cracker Barrel Coca-Cola Cake will be your new favorite dessert to bring to all your potlucks and parties!

Welcome to the wonderful world of iconic Southern desserts! Today, we’re diving into the irresistible and moist Chocolate Coca-Cola Cake that you’ve probably devoured at Cracker Barrel restaurants.

Known for its unique flavor and rich, fudgy frosting, this cake will satisfy your sweet tooth in the best possible way.

What’s even better? We’ll be making this decadent cake in the comfort of our own kitchen with our easy-to-follow, copycat recipe. So, grab your apron, and let’s start!

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Adorable Strawberry Kiss Cookies made with strawberry ice cream cone chocolate Hershey kisses make the cutest blossom cookies ever. So soft and chewy with that delicious melted chocolate kiss make these great for birthdays, holidays, and more.

Who loves cookies? When it comes to cookies I will never turn down one that is decorated super cute or is made with a new little treat – like these cookies here.

A friend and I came across these new strawberry ice cream cone chocolate kisses and we knew immediately that we just had to make them into some sweet little blossom cookies.

I love them with the precious pastel colored sprinkles on the cookies. They would be perfect for a unicorn birthday party.

I mean, blossom cookies are typically made with a peanut butter cookie base and then topped with a milk chocolate kiss. But these are just too cute with a sugar cookie base, those colorful sprinkles and the addition of the strawberry kiss.

Definitely an upgrade from the original version if you ask me.

kiss cookie recipe

Here are some commonly asked questions

What is the best way to store leftover kiss cookies?

Place the cookies in an airtight container and keep them at room temperature for up to 4 days. Please make sure the kisses have hardened again before stacking them. They can get soft when placed on the warm cookies and you don’t want them to get smashed when stacking.

For thicker/fatter cookies – use shortening instead of butter to eliminate spread while baking.

hershey kiss cookie recipe

Can you freeze kiss cookies

The short answer is yes. These cookies can be frozen after baking, once they have completely cooled. The best way to do that is to wrap each cookie individually with plastic wrap. Then place them in an airtight container or zip-top bag. You can freeze for up to 3 months. Keep in mind that the sprinkles may sweat from the moisture in the freezer – so you might want to stick to only freezing the ones without sprinkles.

You can also freeze the dough. Just roll it into balls and place on a baking sheet. Freeze in a single layer. Once frozen, transfer to an airtight container for space-saving.

When ready to bake, thaw the dough, roll the cookies in the sugar or sprinkles and then bake as directed. Please don’t add the sugar or sprinkles prior to freezing – neither holds up too well with the moisture in the freezer.

hershey kiss cookies no peanut butter

Do I need to chill the dough?

For this particular cookie recipe it isn’t necessary unless your butter is really soft. However, if you love your kiss cookies to be really thick and round, you can chill the dough for an hour or two to help slow the spread of the dough as it bakes.

More Blossom Cookies

Peanut Butter Blossom Cookies

Birthday Cookies

Christmas Shortbread Cookies

Peppermint Shortbread Kiss Cookies

sugar cookie blossoms

How to make Strawberry Kiss Cookies

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter and sugar until fluffy.
Mix in the egg and vanilla until well combined.
Add the flour, baking soda, and salt and mix until well combined.
Divide the dough using a cookie dough scoop and roll it into balls.
Place on the prepared baking sheet.
For sprinkles, roll the ball in the sprinkles then place it on the prepared baking sheet.
Bake for 10-12 minutes or until lightly golden.
Remove from oven and immediately add the chocolate kisses into the tops of each cookie, pressing down gently.
Let cool and transfer to a wire rack.
Store in an airtight container.

kiss cookies

Can this recipe be doubled?

You can, and we do it often. The dough will work just fine when doubled. We encourage you to make a double batch when making these cookies to give as gifts.

What are the best sprinkles for this dough?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

cookies with hershey kisses

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

Can these cookies be made ahead of time?

You bet. This cookie dough can be made ahead of time and kept in the refrigerator for up to 4 days prior to baking. 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.

Ingredients for Strawberry Kiss Cookies

unsalted butter – softened
granulated sugar
egg – room temperature
vanilla extract
all-purpose flour
salt
baking soda
milk
strawberry ice cream cone chocolate kisses
Sprinkles

blossom cookies

TIP

Refrigerate the chocolate kisses until you are ready to add them. This will keep them from melting too much when adding them on top of a warm cookie.

How do I properly measure the flour?

The official way is to spoon the flour into the measuring cup & level off. This makes sure the flour isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Products I love when making strawberry kiss cookies…

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

mixer
baking sheet
granulated sugar
vanilla extract
all-purpose flour
salt
baking soda
strawberry ice cream cone chocolate kisses
nonpareils pastel sprinkles

strawberry cookies

If you love this Strawberry Kiss Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Cookie Ice Cream Sandwiches

Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

Check out this recipe

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Check out this recipe

Rainbow Sprinkle Cookies

Rainbow Sprinkle Cookies are a soft and chewy dropped sugar cookie recipe coated in rainbow nonpareils. They’re perfect for any celebration – including St. Patrick’s Day, Mother’s Day, and of course, BIRTHDAYS!

Check out this recipe

S’mores Cookie Sandwiches

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

Check out this recipe

Lofthouse Sugar Cookies

These pillowy soft Lofthouse Sugar Cookies are what sugar cookie dreams are made of. Easy to make & oh so sweet & delicious! You’ll love these cookies!

Check out this recipe

Birthday recipe - Lofthouse Sugar Cookies - Copycat Recipe

M&M Slice & Bake Cookies

These soft and chewy M&M Slice & Bake Cookies are the perfect easy cookie recipe for any occasion. Make the dough ahead, slice, and bake when the craving strikes.

Check out this recipe

More Great Cookies You Don’t Want to Miss

Reese’s Potato Chip Cookie Bars

Chewy Ritz Cracker Oatmeal Cookies

3-Ingredient Pumpkin Cookies

Valentine Chocolate Chip Cookies

Potato Chip Cookies

If you love this recipe for Strawberry Kiss Cookies 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!

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Strawberry Kiss Cookies

Prep Time10

Cook Time12

Total Time22

Course: Dessert

Cuisine: American

Keyword: cookies, kiss, strawberry

Servings: cookies

Ingredients

½ cup unsalted butter – softened 1 stick
1 cup granulated sugar
1 large egg room temperature
1 tsp vanilla extract
2 cups all-purpose flour
¼ tsp salt
¼ tsp baking soda
2 tbsp milk
1 bag strawberry ice cream cone chocolate kisses 10 oz
Sprinkles optional

Instructions

Preheat the oven to 350 degrees F.
Line a baking sheet with parchment paper or a silicone mat.
In a large bowl, cream together the butter and sugar until fluffy.
Mix in the milk, egg and vanilla until well combined.
Add the flour, baking soda, and salt and mix until well combined.
Divide the dough using a cookie dough scoop and roll it into balls.
Place on the prepared baking sheet.
For sprinkles, roll the ball in the sprinkles then place it on the prepared baking sheet.
Bake for 10-12 minutes or until lightly golden.
Remove from oven and immediately add the chocolate kisses into the tops of each cookie, pressing down gently.
Let cool and transfer to a wire rack.
Store in an airtight container.

Cookie Ice Cream Sandwiches

By Kleinworth & Co Leave a Comment

Cookie Ice Cream Sandwiches start with deliciously chewy, buttery homemade chocolate chip cookies, then they’re sandwiched together with ice cream & coated with sprinkles! So good!

Who loves ice cream? I have only come across a handful of people in my time that weren’t right there with me when I say how much I love it. I know – it’s mind-boggling.

Ice cream sandwiches- even better, because it’s portable ice cream. LOVE it! So how could we make them even better? Ummmmm – make them with chocolate chip cookies of course! Delish!

Don’t miss our Air Fryer S’mores Recipe!

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Chocolate Macaron Recipe

By Kleinworth & Co 2 Comments

This is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.

There’s something just so special about macarons. I’m not sure if it is the intimidation factor people seem to have because they are made so differently than pretty much any other type of cookie out there. But they are definitely special.

My friend, the macaron queen, came over one day and made these Chocolate Macarons with Salted Caramel Filling with me. I can tell you – they were absolutely INCREDIBLE! You don’t have to be intimidated – we have all the steps broken down here for you so you can make these awesome cookies yourself.

I’m all for pairing chocolate and salted caramel. Those flavors are a match made in heaven. I’m already a huge fan of each one separately – so it is no surprise that they would be great together too.

These light, delicate cookies sandwiched together with that super creamy filling is unbelievably scrumptious. Perfect for holidays like Easter or Mother’s Day. I know I’d sure love to receive a box of these – no matter the occasion.

chocolate macarons

Here are some commonly asked questions

Can this recipe be doubled?

Because the whipped egg whites are so delicate during this mixing process, I recommend making batches back to back, instead of trying to double the ingredients in the mixing bowl.

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

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.

salted caramel macarons

Can Chocolate Macarons be frozen?

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.

Why did my shells crack?

Often times the shells will crack when they have not been given adequate time to dry out before the baking process. Please make sure to leave them on the counter to rest and dry for at least 20-30 minutes prior to baking.

making macarons

Can I use a sugar substitute?

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.

Can this chocolate macaron recipe be made with all-purpose flour?

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.

best macarons

macaron cookies - chocolate salted caramel

What is the best way to measure the ingredients on a scale?

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.

What food scale do you recommend?

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.

dark chocolate macarons

Ingredients for Chocolate Macarons

egg whites
granulated sugar
almond flour
confectioner’s sugar
cocoa powder

Ingredients for Salted Caramel Macaron Filling

whipped cream cheese
confectioner’s sugar
caramel sauce
flake sea salt

cocoa macarons

How to make Chocolate Macarons

Line two large baking sheets with parchment paper or Silpat mats.
Fit a large piping bag with a small round tip (I like a Wilton #10).
Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water.
Add the egg whites and granulated sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
Once the egg whites have reached stiff peaks, sift in the almond flour, confectioner’s sugar, and cocoa powder.

Preparing & Piping Macarons

Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, it is ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the Silpat-lined baking sheet.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
While the macarons rest, preheat the oven to 325F. (see notes)
Bake the macarons one sheet at a time for 15-16 minutes, rotating the tray halfway through baking.
The macarons are finished baking when they come off the tray easily.
Allow the macarons to cool on the tray before filling.

salted caramel macaron recipe

How to make Salted Caramel Macaron Filling

Combine the cream cheese, confectioner’s sugar, and caramel in a small bowl and beat together until creamy.
Transfer the mixture to a piping bag fitted with a small round tip.
Place the macarons in similar-sized pairs.
Pipe a small dollop of salted caramel filling on one shell.
Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
(Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight).
Bring the macarons to room temperature before serving.

What is the difference between Dutch-process cocoa powder and regular cocoa powder?

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.

caramel macarons

Tips for Making Macarons

Your egg whites do not have to be at room temperature– straight from the fridge is fine.
I recommend using natural cocoa powder. Dutch-process cocoa powder can destabilize the egg whites and cause the macarons to spread or crack.
I recommend using an oven thermometer when making macarons. My oven tends to run a little hot so I set my oven to 315F and it rises to 325F.

More Macaron Recipes to Try

decorating macarons

Products I love when making chocolate macarons…

This chocolate macaron recipe is SUPER delicious – and if you’re like me, then you might already have some of these items on hand. But maybe you have never made homemade macarons before, & you’re a bit nervous, I completely understand – but I can tell you that you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cookie recipe.

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

Dirt Cake Recipe

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

Check out this recipe

Translucent Tea Bombs Recipe

Pretty translucent spheres filled with floral tea make this Tea Bombs Recipe a lovely gift for the tea lover in your life. Just add hot water.

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Banana Coconut Bundt Cake

Banana & coconut lovers rejoice! AMAZING Banana Coconut Bundt Cake is a banana cake loaded with coconut & topped with a scrumptious sugar glaze. Perfect for any occasion! You will LOVE this cake!

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Easy Lemon Bars

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

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Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

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Easy Strawberry Cake Recipe

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.

Check out this recipe

If you love this recipe for Chocolate 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!

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5 from 1 vote

Chocolate Macaron Recipe

This is the most delicious Chocolate Macaron Recipe with a creamy salted caramel filling. Perfect for gift-giving, holidays, and more.

Prep Time15

Cook Time30

Rest25

Course: Dessert

Cuisine: French

Keyword: chocolate, cookie, macarons, salted caramel

Servings: sandwich cookies

Ingredients

For the Shell

90 grams egg whites
90 grams granulated sugar
85 grams almond flour
70 grams confectioner’s sugar
15 grams cocoa powder

For the Filling

40 grams whipped cream cheese
40 grams confectioner’s sugar
30 grams caramel sauce plus more to fill, optional
flake sea salt optional

Instructions

Make the Shell

Line two large baking sheets with parchment paper or Silpat mats.
Fit a large piping bag with a small round tip (I like a Wilton #10).
Heat a small saucepan of water over medium-high heat. Place a large heatproof bowl over the simmering water.
Add the egg whites and granulated sugar to the bowl and whisk continuously until the sugar has fully dissolved– about 5 minutes.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Whip the egg whites on medium-high speed (Kitchenaid #8) until the egg whites reach stiff peaks.
Once the egg whites have reached stiff peaks, sift in the almond flour, confectioner’s sugar, and cocoa powder.
Gently fold in the dry ingredients, forming a “J” shape with your spatula. Make sure to scrape all the way to the bottom of the bowl so the meringue is evenly mixed.
When all of the dry ingredients have been mixed in, gently smush the meringue against the sides of the bowl and fold it back together to deflate the meringue. Repeat the smush and fold process 2-3 more times.
Test the batter occasionally to see if it has reached the “lava stage”. If you can draw a figure 8 with the meringue without the stream breaking, it is ready to pipe. If the meringue comes off the spatula in clumps or the stream breaks while drawing the 8, deflate the batter a few more times and repeat the figure 8 test.
When the meringue flows like lava, transfer it to the piping bag fitted with the round tip. Pipe 1.5” circles onto the Silpat-lined baking sheet.
Immediately after you’ve finished piping the tray, hold it 6” off the counter and drop it to release any air bubbles. Drop the tray 5-6 more times, or until it looks like any large air bubbles have popped.
Set the tray aside and allow it to rest for 20-25 minutes, or until the macarons develop a skin. The macarons are ready to bake when you can touch them without any meringue sticking to your finger.
While the macarons rest, preheat the oven to 325F. (see notes)
Bake the macarons one sheet at a time for 15-16 minutes, rotating the tray halfway through baking.
The macarons are finished baking when they come off the tray easily.
Allow the macarons to cool on the tray before filling.

Make the Filling

Combine the cream cheese, confectioner’s sugar, and caramel in a small bowl and beat together until creamy.
Transfer the mixture to a piping bag fitted with a small round tip.
Place the macarons in similar-sized pairs.
Pipe a small dollop of salted caramel filling on one shell.
Sprinkle with flakey sea salt and place the second shell on top. Repeat with the remaining macarons.
(Optional) Place the filled macarons in an airtight container in the fridge to age for at least four hours (or preferably overnight).
Bring the macarons to room temperature before serving.

Notes

Your egg whites do not have to be at room temperature– straight from the fridge is fine.
I recommend using natural cocoa powder. Dutch-process cocoa powder can destabilize the egg whites and cause the macarons to spread or crack.
I recommend using an oven thermometer when making macarons. My oven tends to run a little hot so I set my oven to 315F and it rises to 325F.

Dirt Cake Recipe

By Kleinworth & Co Leave a Comment

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

Who loves a good no-bake dessert? I’m all for saving energy, keeping the house cool, and whipping up something super easy. This recipe for dirt cake comes straight out of grandma’s recipe box. God love her – she was the queen of easy recipes like this.

While dirt cake has been around for a long time, there are many different ways to make it. This version is what I call my “base” which all my other variations derive from. It’s quick, practically effortless and everyone will be so thrilled you made it.

You really can’t go wrong with this one. That compacted Oreo crust topped with that super creamy pudding layer. YUM! Then that top layer of Oreo crumbs just makes my heart go pitter-patter.

I love brining this to backyard BBQ’s, potlucks, pool parties and low key celebrations for holidays like Mother’s day and Father’s day too.

I know you’ll love it. Check out all the details below.

Oreo Dirt Cake

Here are some commonly asked questions

What is dirt cake?

Dirt cake is a simple dessert, ideal for summer, consisting of layers of luscious pudding and cream cheese mixture along with an Oreo crust and crumbled Oreo topping. Perfect for Oreo lovers, this no-bake dessert is super creamy. If serving to the kiddos – make sure to add the optional gummy worms to make it a true “dirt cake”.

How to serve dirt cake

large glass bowl
9×13 pan – as shown here
individual serving cups

Recipe for Oreo Dirt Cake

What is the best way to store leftover dirt cake?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

Reasons to love dirt cake

kid-friendly
can be made ahead
can be made with a variety of flavors to change it up – try chocolate, banana or butterscotch flavored pudding
classic mid-western dessert
great for summer

dirt cake

How to make dirt cake

Add the cookies to the food processor and crush to fine crumbs.
Reserve about 1 cup of crumbs and add the remaining crumbs to a large bowl.
Melt the butter in a microwave-safe bowl.
Combine melted butter and crumbs to form the crust.
Press the crust mixture into a 13×9 baking dish.
Place in the refrigerator to chill while making the filling.
In a large bowl, combine pudding and milk and whisk together until completely smooth.
Place in the refrigerator for 10-15 minutes or until set.
In another large bowl, beat the cream cheese until smooth and creamy.
Add the confectioner’s sugar and beat until well combined.
Fold in the whipped topping.
Remove the prepared pudding from the refrigerator and fold it into the cream cheese mixture.
Remove crust from the refrigerator and spread the filling mixture evenly over the chilled crust.
Sprinkle with the reserved cookie crumbs.
Place in the refrigerator 2-3 hours or overnight to set.
Keep refrigerated until ready to serve.
Store leftovers in the refrigerator.

Do I really have to chill the cake?

Chilling is critical. Without chilling for a minimum of 2 hours, (but I prefer overnight) the pudding layer will just be a sloppy mess. The consistency will be just slightly thicker than pudding by itself, which doesn’t lend to serving as slices. Please plan for the chill time – it makes all the difference.

easy dirt cake recipe

Ingredients for Dirt Cake

Oreo cookies
unsalted butter
cream cheese
confectioner’s sugar
Instant white chocolate pudding
milk
whipped topping

Dirt Cake Serving Suggestions

We love making dirt cake for so many occasions. Here are some of the other main dish and side dish recipes we pair with it.

Oreo Dirt Cake Recipe

Tips – Troubleshooting

Why did my dirt cake come our soupy?

This dirt cake recipe should be served as shown here- cut in a slice. If your dirt cake consistency didn’t turn out as expected – here are some things to check and try.

Most importantly – chill for at least 2 hours
Fold – do not mix where the recipe instructs to fold. Very gently work the ingredients together to not over-mix.
Must use stabilized whipped cream or whipped topping. Fresh whipped cream will deflate and will not help to hold this filling together.
Make sure you used INSTANT pudding. One of the most common reasons for this recipe not turning out right is that cook & serve pudding was used by mistake. Double check that you are using only INSTANT pudding.
Make sure to chill the mixed pudding before moving onto the next steps in the recipe. This is important for consistency.
Use a chilled metal bowl to mix the pudding layer ingredients.
Try using whole milk when mixing the pudding.

how to make dirt pudding

Products I love when making dirt cake…

This dirt cake recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made a no-bake cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this treat recipe.

oreo dirt pudding

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

Banana Split Cake

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best recipe for No-Bake Pecan Pie Cheesecake

Cookie Dough Dip

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

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No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake is a simple & easy dessert recipe for OREO & cheesecake lovers alike. Perfect for parties, holidays & potlucks. It’s delicious!

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Banana Caramel Ice Box Cake

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

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No-Bake Strawberry Banana Cheesecake

No Bake Strawberry Banana Cheesecake is a quick & easy dessert that makes everyone smile. The perfect dessert for all occasions throughout the year.

Check out this recipe

A slice of no-bake strawberry banana cheesecake on a plate. The dessert looks light and refreshing, perfect for a summer treat.

dirt cake recipe 9×13 pan

If you love this recipe for Dirt Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Dirt Cake Recipe

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

Prep Time15

Chill2

Course: Dessert, Snack

Cuisine: American

Keyword: dirt cake, no-bake, oreo

Servings:

Ingredients

1 package Oreo cookies 14.3 oz
¼ cup unsalted butter melted
8 oz cream cheese softened
½ cup confectioner’s sugar
2 boxes Instant white chocolate pudding small – 4 serving size each
3 cups milk
16 oz whipped topping thawed

Instructions

Add the cookies to the food processor and crush to fine crumbs.
Reserve about 1 cup of crumbs and add the remaining crumbs to a large bowl.
Melt the butter in a microwave-safe bowl.
Combine melted butter and crumbs to form the crust.
Press the crust mixture into a 13×9 baking dish.
Place in the refrigerator to chill while making the filling.
In a large bowl, combine pudding and milk and whisk together until completely smooth.
Place in the refrigerator for 10-15 minutes or until set.
In another large bowl, beat the cream cheese until smooth and creamy.
Add the confectioner’s sugar and beat until well combined.
Fold in the whipped topping.
Remove the prepared pudding from the refrigerator and fold it into the cream cheese mixture.
Remove crust from the refrigerator and spread the filling mixture evenly over the chilled crust.
Sprinkle with the reserved cookie crumbs.
Place in the refrigerator 2-3 hours or overnight to set.
Keep refrigerated until ready to serve.
Store leftovers in the refrigerator.

S’mores Cookie Recipe

By Kleinworth & Co 1 Comment

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

Are you a s’mores lover? In this house – people can’t get enough. So when I decided to use super buttery, homemade chocolate chip cookies in place of graham crackers to make s’mores – the house went WILD!

Who could blame them. I mean – the cookies alone have everyone raving. But then to make them into a sandwich with silky chocolate, a sprinkle of graham cracker and gooey marshmallow – hello! Eyes are rolling to the back of the head on these!

You know the saying – less is more. But not in this case. MORE IS MORE my friends!

When it comes to dessert – I’m all about the excess. Go big or Go home – you know – all of the sayings that mean you need to forget the diet, don’t even think about counting calories and just go all in.

That’s where these cookie sandwiches come in. They are just about the most sinful thing on the planet and when you are eating one – all your cares can go to the wayside for just those few minutes. Leave the guilt for later and just savor every single bite – because these are INCREDIBLE!

smores cookie

Here are some commonly asked questions

How do I store the S’mores Cookie Sandwiches?

You can store the s’mores cookie sandwiches in the fridge for up to one week. Because of the marshmallow cream, they can make quite the mess when stored at room temperature

Can I eat these warm or cold?

These taste great as soon as they’re made. Since I recommend storing them in the fridge so the marshmallow doesn’t melt everywhere, it’s perfectly okay to eat them cold too!

What if I can’t find chocolate spread?

No worries! If you can’t find chocolate spread at your local grocery store, just melt about ¾ cup of chocolate chips. Put the chocolate chips in a microwave-safe bowl and heat at 10-15 second intervals, pausing to stir the chocolate, until it’s completely melted. Voilà! Chocolate spread!

smores cookie recipe

Can these cookies be made ahead of time?

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

Yes. This recipe can easily be made by hand. However, keep in mind that this method will influence the overall time commitment. I recommend using a hand mixer if you don’t have a stand mixer.

s’mores cookies

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

What other treats do you recommend?

Because s’mores are a favorite in this house – we like to do a s’mores-themed day at least once a season and then add in some of our other favorites to complement the spread of goodies. Here are some of the recipes I feel are a MUST for you to make.

cookie sandwiches

Can I use a gluten-free flour?

I’m not sure just yet. I have been meaning to give this a try but haven’t had a chance. If you do try this, I would recommend using a 1:1 flour like this one as I don’t believe it would require additional ingredients that are typically called for when trying to make baked recipes in a gluten-free version. Please come back & tell me how it turned out.

Should I use light or dark brown sugar?

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

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

chocolate chip sandwich cookies

HOW DO YOU MAKE S’MORES COOKIES?

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the butter, granulated sugar, and brown sugar.
Once thoroughly combined, add eggs and vanilla extract, mixing for about 30 seconds.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing until combined.
Fold in chocolate chips.
Drop the cookie dough by the spoonful onto a greased or parchment-lined baking sheet.
Bake for 10-12 minutes, until the edges have started to brown and cookies are cooked through.
Remove from the oven and allow cookies to cool on a wire rack.

Assemble

Once the cookies have cooled, spread a small amount of chocolate spread on the bottom of one cookie.
Next, sprinkle about ¼ teaspoon of the graham cracker crumbs on top of the melted chocolate.
On another cookie, spread a small amount of the marshmallow cream.
Place the cookie with the marshmallow cream on top of the cookie with the chocolate spread and graham cracker crumbs, keeping the marshmallow, chocolate, and graham cracker crumbs in between the two cookies, creating a cookie sandwich.
Repeat with all remaining cookies.

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

cookie sandwiches recipe

how to make the cookies for smores cookies

Can this recipe be doubled?

You can, and we do it often. It might take a bit longer to bake and assemble all of the additional cookies, but doubling works fine.

Can these cookie sandwiches be frozen?

You can bake the cookies ahead of time and freeze those. I don’t recommend freezing the cookies once they are assembled as the marshmallow cream doesn’t thaw too well.

s’mores cookie recipes

Ingredients for S’mores Cookies

salted butter, melted
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
chocolate chips
chocolate spread
graham cracker crumbs
marshmallow cream

Can these s’more sandwiches be made with another type of cookie?

You bet! If you have another favorite cookie – I definitely recommend mixing it up and using those to makes these s’mores cookie sandwiches. I would say that you should stick to a heartier cookie as the super-soft ones might not hold up to all the smooshing when biting into this S’mores Cookie Recipe. I personally recommend the following recipes to try…

best s’mores recipes

Products I love when making s’mores cookies…

This s’mores cookie recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade s’mores treats before – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert.

If you love this Easy S’mores Cookie recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Check out this recipe

S’mores Bar Recipe

This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.

Check out this recipe

Frozen Bananas

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

Check out this recipe

S’mores Cupcakes

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

Check out this recipe

Cookie Dough Dip

Check out this recipe

S’mores Nachos

If you love a traditional s’mores recipe, then you will fall in love with S’mores Nachos. Incredibly easy dessert recipe that makes you swoon!

Check out this recipe

Homemade Caramel Popcorn

Homemade Caramel Popcorn is a super easy to make treat. If you love soft caramel popcorn with nuts, check this out. Don't miss the secret ingredient too.

Check out this recipe

Easy Smores Funnel Cake

Easy S’mores Funnel Cake brings your favorite summer flavors together. Graham cracker funnel cake topped with hot fudge & marshmallow sauce is so good!

Check out this recipe

Homemade Crunch Bars

Homemade Crunch Bars are an easy to make 3-ingredient recipe. If you love rich, chocolaty crisp candy bars, you will love this quick no-bake recipe.

Check out this recipe

If you love this recipe for S’mores Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

S’mores Cookie Sandwiches

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

Prep Time15

Cook Time10

Total Time25

Course: Dessert, Snack

Cuisine: American

Keyword: chocolate, cookie sandwich, cookies, graham cracker, marshmallow, smores

Ingredients

1 cup salted butter, melted 2 sticks
1 cup granulated sugar
½ cup brown sugar
2 eggs
3 tsp vanilla extract
3 cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 ½ cups chocolate chips

Assemble

¼ cup chocolate spread
3 tbsp graham cracker crumbs
½ cup marshmallow cream

Instructions

Preheat the oven to 350 degrees Fahrenheit.
In a large bowl, combine the butter, granulated sugar, and brown sugar.
Once thoroughly combined, add eggs and vanilla extract, mixing for about 30 seconds.
In a separate bowl, combine the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing until combined.
Fold in chocolate chips.
Drop the cookie dough by the spoonful onto a greased or parchment-lined baking sheet.
Bake for 10-12 minutes, until the edges have started to brown and cookies are cooked through.
Remove from the oven and allow cookies to cool on a wire rack.

Assemble

Once the cookies have cooled, spread a small amount of chocolate spread on the bottom of one cookie.
Next, sprinkle about ¼ teaspoon of the graham cracker crumbs on top of the melted chocolate.
On another cookie, spread a small amount of the marshmallow cream.
Place the cookie with the marshmallow cream on top of the cookie with the chocolate spread and graham cracker crumbs, keeping the marshmallow, chocolate, and graham cracker crumbs in between the two cookies, creating a cookie sandwich.
Repeat with all remaining cookies.

Cookie Monster Cookie Dough

By Kleinworth & Co Leave a Comment

Cookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!

Who loves cookie dough? I simply can’t get enough. Like a lot of people, I grew up sneaking a spoonful of uncooked dough while making cookies.

I knew then that I shouldn’t be doing it. So a few years ago when I made my first edible cookie dough without eggs I was elated that I could finally enjoy my favorite guilty pleasure, without the guilt.

We probably make egg-free cookie dough several times a month. Most of the time it is the same recipe that we know we already love.

But then there are times when we get inspired to create something new. Maybe it’s for a holiday coming up, but a lot of the time it is just something cute we come across while shopping – which is how this Cookie Monster Cookie Dough came about.

I just couldn’t resist the tiny little chocolate chip and Oreo cookies. When I saw them I knew that I just had to make a Cookie Monster-inspired dessert.

colored cookie dough

Here are some commonly asked questions

What is the best way to store leftover cookie dough?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

How to soften the butter to room temperature?

First

There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.

I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.

This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.

Third

My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.

Can I use a vanilla substitute instead of vanilla extract?

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

How many can this serve?

This recipe makes enough to split between my 3 kids and me. So if you only want enough for yourself, make 1/4 of the recipe.

cookie dough monster

What about the raw flour?

I understand that some are concerned about the bacteria in the flour. This isn’t a concern for me, so I usually skip this step. However…

If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding it to your dough mixture.

Ingredients for Cookie Monster Cookie Dough

butter – room temperature
granulated sugar
vanilla extract
milk
all-purpose flour
salt
food coloring
mini Oreo cookies
mini chocolate chip cookies

Can you freeze cookie dough?

Yes, I do it often. Often when I’m making recipes to share here we may only have one or two of the kids here with us.

This means that either I have way too much for us to reasonably eat and it has to go in the freezer. Or we like to keep a portion for those that may be coming home in a couple of weeks and that goes in the freezer too.

So – just make sure you place it in an airtight container or form it into a ball or log and wrap it tightly with plastic wrap. Store in the freezer for up to 3 months.

Can you make this with non-dairy milk?

Yes, absolutely, that will work just fine. If you need to use almond, coconut, or oat milk, that will all work great too.

cookie sesame street

What are the best sprinkles for this dough?

This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in fact sprinkles.

I see a lot of people using colored sanding sugar that is labeled as sprinkles.

This will not work as well because when that sugar gets wet – like when mixed into a moist dough or when placed in the refrigerator, it will sweat & the color will bleed out.

Can I bake this cookie dough into cookies?

Nope. This dough doesn’t contain any of the ingredients you would need to get this dough to bake into cookies.

Things like levening agents like baking soda & eggs are needed in regular cookie dough. They are what hold the dough together when it is heated & what makes the cookies rise & keep their shape.

If you were to bake this dough it would result in a puddle of goo on your baking pan.

**IF YOU WANT TO MAKE COOKIE MONSTER COOKIES – TRY MY RECIPE HERE!

Should I use salted or unsalted butter?

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

I usually use whatever I have on hand & I really don’t pay too close attention to what butter I have. But I typically keep salted butter on hand & I love that little bit of extra salt with the sweet in this recipe.

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

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

cookie monster recipe

HOW DO YOU MAKE COOKIE MONSTER COOKIE DOUGH?

Place the butter and sugar in the mixer bowl and beat until light and creamy.
Add the vanilla and milk, stir to combine.
Slowly beat in the flour and salt until creamy.
Add the food cooling as you continue to mix the dough until you achieve the desired color.
Fold in the Oreo and chocolate chip cookies – allowing for some to crush while keeping others as whole as possible.
Enjoy immediately or refrigerate for later.
After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.

More Egg-Free Cookie Dough Suggestions

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

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

Can this recipe be doubled?

You can, and we do it often. If you are making this for a birthday party or maybe doing a special treat for the whole family, I highly recommend doubling this recipe.

cookie monster

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can I use a gluten-free flour?

I have not personally made it with a substitute. I think it will work just fine – but the texture may be a bit off from the original. If you do try this, I would recommend using a 1:1 flour like this one. Please come back & tell me how it turned out.

Products I love when making cookie monster cookie dough…

This edible cookie dough recipe is SUPER EASY and delicious – and if you’re like me, then you most likely already have some of these items on hand OR maybe you have never made egg-free cookie dough before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this no-bake treat recipe.

cookie monster edible cookie dough

If you love this easy edible blue cookie dough recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Check out this recipe

No-Bake Chocolate Haystacks

No-Bake Chocolate Haystacks are a classic holiday treat. They are easy to make with just 4 ingredients, PLUS they keep well when included in care packages.

Check out this recipe

No-Bake Chocolate Haystacks made with white choclate

Cookie Dough Dip

Check out this recipe

Frozen Bananas

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

Check out this recipe

Funfetti Cake Batter Dip

Funfetti Cake Batter Dip is a quick 5 ingredient dessert recipe that only takes 5 minutes to make. Super easy, great for after school snacks, parties & more.

Check out this recipe

Banana Caramel Ice Box Cake

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

Check out this recipe

Peanut Butter Brownie Dip

Peanut butter dessert dip & brownie batter dip swirled together for dessert heaven!

Check out this recipe

Peanut Butter Brownie Dip is a delicious dessert made of blended peanut butter & brownie batter dips & mini chocolate chips. It's heaven in a bowl.

Sweet and Salty Snack Mix

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.

Check out this recipe

Patriotic Cake Batter Dip

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

Check out this recipe

If you love this recipe for Cookie Monster Cookie Dough as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

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

Substack, FB, Pinterest, IG, Email Subscription

Print Recipe

Cookie Monster Cookie Dough

Cookie Monster Cookie Dough is an easy egg-free dessert that’s ready in just 5 minutes. A fun treat for the kids and lovers of Sesame Street!

Prep Time5

Course: Dessert, Snack

Cuisine: American

Keyword: cookie dough, cookie monster

Servings:

Ingredients

½ cup butter – room temperature
¾ cup granulated sugar
1 tsp vanilla extract
¼ cup milk
1½ cups all-purpose flour
½ tsp salt
10-20 drops food coloring – +/- depending on the desired shade
¼ cup mini Oreo cookies
¼ cup mini chocolate chip cookies

Instructions

Place the butter and sugar in the mixer bowl and beat until light and creamy.
Add the vanilla and milk, stir to combine.
Slowly beat in the flour and salt until creamy.
Add the food cooling as you continue to mix the dough until you achieve the desired color.
Fold in the Oreo and chocolate chip cookies – allowing for some to crush while keeping others as whole as possible.
Enjoy immediately or refrigerate for later.
After refrigerating, let it sit at room temperature for about 10-15 minutes before serving.

Notes

**If you are concerned about killing bacteria in the flour, you can either pour the flour onto a baking sheet & bake in a 350-degree oven for 5 minutes or place it on a microwave-safe plate & microwave for at least 1-2 minutes or until it reaches 160 degrees before adding to your dough mixture.

S’mores Bar Recipe

By Kleinworth & Co Leave a Comment

This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.

Who loves s’mores? They are a huge hit in our house. The kids, and the adults go crazy for the delectable flavor combo of chocolate, marshmallows and graham crackers.

But we can’t always get the fire pit going and we don’t want to wait until we can get out camping to enjoy this favorite treat. So I created this delicious s’mores bar recipe that we can enjoy any time of year.

I love that these are so simple to make. Bar recipes usually are. No worries about individual portions or worrying about spread and rise like you do with cookies.

These are literally everything you love about s’mores all in a neat little bar that is easily transportable. So you can enjoy them just about anywhere.

smores bars

Here are some commonly asked questions

What is the best way to store leftover s’mores bars?

Place any extra bars in an airtight container and keep them at room temperature for up to 4 days. If you live in a hotter climate, you might want to refrigerate them until ready to serve again. Just microwave for a few seconds to warm them up again.

Can s’mores bars be frozen?

Yes, I do it often. Place the bars in an airtight container and freeze for up to 3 months. Thaw in the fridge overnight. Then microwave for about 15 seconds to reheat.

smores bake

Variations for S’mores Bars

Peanut Butter – top with peanut butter chips or peanut butter candy.
Christmas – use mint chocolate chip or add holiday M&M’s.
Cookies – crush a few of your favorite cookies to mix in and sprinkle on top instead of using graham crackers.
Chocolate – use a variety of chocolate chips, semi-sweet, white chocolate, dark chocolate – whatever you like.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

smores bar

What other easy treats do you recommend?

We REALLY love easy treats in this house. So it’s no surprise that I have a ton of recipes that fall into that category. Here is a short list of some of our family favorites that we make again and again.

Why do the ingredients need to be at room temperature?

Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended cream cheese or butter. You want everything evenly disbursed for the perfect baked good texture.

smores ideas

HOW DO YOU MAKE S’MORES BARS?

Preheat the oven to 350 degrees F.
Line a 9×9 inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, cream the butter until smooth.
Add the brown sugar and beat until fluffy.
Next, add the egg and vanilla extract and mix until well combined.
Add the flour, baking powder, and salt and mix until well combined.
Fold in the graham cracker crumbs, about ¾ cup chocolate chips, and about ¾ cup of marshmallows.
Spread evenly into the prepared baking dish.
Break the chocolate bars into pieces and add them to the top of the batter, then sprinkle with remaining chocolate chips and marshmallows.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Remove from the pan and cut into squares.
Store in an airtight container.

What is the best way to cut the bars?

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

Use a hot knife, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
If the decorations allow, (meaning they won’t be ruined by refrigeration) – chilling the bars always makes it so much easier to cut them cleanly.

easy smores bars

Ingredients for S’mores Bars

unsalted butter
brown sugar packed
vanilla extract
eggs- room temperature
all-purpose flour
baking powder
salt
graham cracker crumbs
chocolate chips
mini marshmallows
chocolate bars

Serving, optional

Mini marshmallows
Chocolate bars

Why do you add vanilla extract?

Vanilla extract is a common flavoring found in a good portion of cookie and baked good recipes and really, many other types of recipes too. It adds a certain depth to the flavor of the cookie that extends beyond a more “bready” taste.

Can I use a vanilla substitute instead of vanilla extract?

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

baked smores

Special Notes/ Expert Tips

Add additional marshmallows to each piece and heat in the microwave for 30 seconds, or in the oven at 400 degrees F for about 5 minutes, watching closely.
To brown the marshmallows, use a kitchen torch, if desired.
Add additional pieces of chocolate bar.
For the marshmallow layer – you can either sprinkle or dump them on, or you can place them perfectly inline – depending on your preference
Toasting – the marshmallows can burn quickly – keep a close eye on them before they get overly brown.
Cutting – use a hot, sharp knife to cut nice clean edges

Should I use light or dark brown sugar?

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

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

smores bar recipes

Why is this recipe so great?

Easy to make
Better than a campfire because you can have them year-round
Easily adaptable – adding as much or as little of your favorite ingredient
Great for bake sales, holiday gatherings, class parties

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

Can I use a gluten-free flour?

oven smores bars

Products I love when making this s’mores bars recipe…

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

baked smores bars

If you love this Easy S’mores Bar recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

S’mores Cupcakes

Check out this recipe

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Check out this recipe

Funfetti Cake Batter Dip

Funfetti Cake Batter Dip is a quick 5 ingredient dessert recipe that only takes 5 minutes to make. Super easy, great for after school snacks, parties & more.

Check out this recipe

Easy Smores Funnel Cake

Easy S’mores Funnel Cake brings your favorite summer flavors together. Graham cracker funnel cake topped with hot fudge & marshmallow sauce is so good!

Check out this recipe

Patriotic Cake Batter Dip

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

Check out this recipe

Frozen Bananas

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

Check out this recipe

Edible Sugar Cookie Dough

Edible Sugar Cookie Dough is a delicious egg-free treat that is ready to enjoy in just 5 minutes. Great sugar cookie flavor, no baking required.

Check out this recipe

S’mores Nachos

If you love a traditional s’mores recipe, then you will fall in love with S’mores Nachos. Incredibly easy dessert recipe that makes you swoon!

Check out this recipe

Homemade Kettle Corn

Did you know that making Homemade Kettle Corn is super easy? All you need is a microwave for this simple & delicious kettle corn recipe. So good!

Check out this recipe

Cookie Dough Dip

Check out this recipe

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S’mores Bar Recipe

This s’mores bar recipe bakes graham cracker, chocolate, and marshmallow together to create your favorite summer treat, no campfire required.

Prep Time10

Cook Time25

Course: Dessert

Cuisine: American

Keyword: chocolate, graham cracker, marshmallow, smores

Servings:

Ingredients

½ cup unsalted butter – softened 1 stick
⅔ cup brown sugar packed
1 tsp vanilla extract
2 large eggs room temperature
1 ⅓ cups all-purpose flour
1 tsp baking powder
1 tsp salt
1 ¼ cups graham cracker crumbs
1 cup chocolate chips
1 cup mini marshmallows
2-3 chocolate bars

Serving, optional

Mini marshmallows
Chocolate bars

Instructions

Preheat the oven to 350 degrees F.
Line a 9×9 inch square baking dish with parchment paper. Set aside.
In a large mixing bowl, cream the butter until smooth.
Add the brown sugar and beat until fluffy.
Next, add the egg and vanilla extract and mix until well combined.
Add the flour, baking powder, and salt and mix until well combined.
Fold in the graham cracker crumbs, about ¾ cup chocolate chips, and about ¾ cup of marshmallows.
Spread evenly into the prepared baking dish.
Break the chocolate bars into pieces and add them to the top of the batter, then sprinkle with remaining chocolate chips and marshmallows.
Bake for 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely on a wire rack.
Remove from the pan and cut into squares.
Store in an airtight container.

Notes

Serving, optional

Add additional marshmallows to each piece and heat in the microwave for 30 seconds, or in the oven at 400 degrees F for about 5 minutes, watching closely.

To brown the marshmallows, use a kitchen torch, if desired.

Add additional pieces of chocolate bar.

Banana Split Cake

By Kleinworth & Co Leave a Comment

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Who loves no-bake desserts? After living in the NV desert for as long as we did, I really created a deep love affair with anything I could make without turning on that oven.

Recipes like this Banana Split Cake came right out of grandma’s old recipe box and we made them OFTEN. But just because we don’t live in the sweltering heat anymore doesn’t mean we don’t still enjoy this scrumptious and easy treat as often as we can.

You can’t go wrong with this one. It has all the things you love about a banana split, all in a beautifully layered cool snack.

I mean, when you want a cool down, there will always be ice cream. But this is so much more fun and a nice way to break up the traditional treats you get during the summer months.

This is always a huge hit at backyard pool parties, summer BBQ’s, birthdays and even just as a nice little treat to enjoy after a long day working in the yard.

banana split cake recipe

Here are some commonly asked questions

What is the best way to store leftover banana split cake?

Just keep it refrigerated for up to 7 days. As long as you don’t let it sit out at room temperature for too long, this should keep well when chilled.

Can I use a vanilla substitute instead of vanilla extract?

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

recipe banana split cake

Do I really have to chill it for each layer?

It is incredibly important to follow the instructions when it comes to the chilling steps of this recipe. Please don’t try to add all the layers at once without chilling in between each one.

I understand that it can be time-consuming to wait, but believe me, it will be a giant mess when spreading the layers if you try to do them without chilling. Plus you want to be able to cut a nice neat slice when serving- which happens when this is properly chilled.

Tips for making the best banana split cake

Freeze the cake for about 30 minutes prior to slicing. This will ensure the cleanest slices and the easiest removal from the pan.
Wipe the knife between each cut. This will help it slice through cleanly and evenly – giving you those gorgeous layers you want to see when serving.
Run a butter knife or offset spatula around the edges of the pan prior to slicing and removing. This will ensure the pieces come out clean and aren’t sticking to the sides.
For the best possible aesthetic, enjoy within 12 hours of making. While the acidity in the pineapple will keep the bananas from browning for a period of time, that can only sustain for so long. After a while they will discolor and become unappealing.

banana split icebox cake

HOW DO YOU MAKE BANANA SPLIT CAKE?

Crust

Spray a 13×9 baking dish with cooking spray or oil mister.
Crush the graham crackers in a food processor or resealable bag using a rolling pin.
Add the crumbs to a medium bowl.
Stir in ¼ cup sugar.
In a small microwave-safe bowl, melt the butter.
Pour the melted butter over the graham cracker crumbs and mix until well combined.
Press the moistened crumbs into the prepared pan.
Freeze for about 15-20 minutes.

Cream Cheese Layer

In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla and beat until smooth.
Fold in the whipped topping until combined.

Pudding

In a large bowl, whisk together the pudding mix and milk until smooth and slightly thickened.
Place the bowl in the refrigerator for 5-10 minutes or until thick.

Layer

Remove the pan from the freezer and spread the cream cheese mixture evenly over the crust.
Slice the bananas and place them on top of the cream cheese in a single layer.
Slice the strawberries and place them on top of the bananas in a single layer.
Drain the pineapple really well and spread it evenly over the strawberries.
Remove the pudding from the refrigerator and spread it evenly over the fruit.
Top with the whipped topping.
Chill in the refrigerator for 2-5 hours.
Serve with the toppings of your choice.
Store the leftovers in the refrigerator.

no-bake banana split cake

Ingredients for Banana Split Cake

Crust

graham cracker crumbs
granulated sugar
unsalted butter

Cream Cheese Layer

cream cheese
granulated sugar
vanilla extract
thawed whipped topping or whipping cream

Fruit Filling

bananas – sliced
strawberries cleaned and sliced
crushed pineapple- drained well

Pudding Layer

instant banana cream pudding mix
cold milk

Topping

whipped topping or whipping cream
Chocolate syrup or hot fudge sauce
Maraschino cherries
Chopped pecans

banana split cake recipes

Can homemade whipped cream be used instead of whipped topping?

You bet! If you like making your own whipped cream, you can use that in this recipe. I recommend stabilizing it before adding to keep it from deflating over time. Please don’t use the stuff that sprays out of a can. That won’t give you the end result we are looking for here.

What other easy treats do you recommend?

banana split cake with pudding

Can this be made with other types of fruit?

Of course, you can use another type of fruit. Keep in mind that a lot of other types of berries can add additional moisture to the layers, which can change the end result. So make sure they are really fresh and preferably firm before adding.

Products I love when making a banana split cake…

This no-bake cake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a no-bake cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this dessert recipe.

graham cracker crumbs
granulated sugar
vanilla extract
crushed pineapple
instant banana cream pudding mix
chocolate syrup or hot fudge sauce
maraschino cherries
chopped pecans
baking dish
mixer
mixing bowls
dry – measuring cups
wet – measuring cups
measuring spoons
spatula
serving spatula

banana split cake recipe no-bake

If you love this Easy Banana Split Cake recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

No-Bake Pecan Pie Cheesecake

This easy to make No-Bake Pecan Pie Cheesecake is rich and decadent making it the perfect dessert for any holiday or occasion.

Check out this recipe

No-Bake Chocolate Haystacks

No-Bake Chocolate Haystacks are a classic holiday treat. They are easy to make with just 4 ingredients, PLUS they keep well when included in care packages.

Check out this recipe

No-Bake Oreo Cheesecake

No-Bake Oreo Cheesecake is a simple & easy dessert recipe for OREO & cheesecake lovers alike. Perfect for parties, holidays & potlucks. It’s delicious!

Check out this recipe

Easy No-Bake Peanut Butter Balls

Easy No-Bake Peanut Butter Balls are a classic holiday dessert recipe that makes a great gift for friends & neighbors. Just like grandma used to make.

Check out this recipe

No-Bake Strawberry Banana Cheesecake

No Bake Strawberry Banana Cheesecake is a quick & easy dessert that makes everyone smile. The perfect dessert for all occasions throughout the year.

Check out this recipe

Cookie Dough Dip

Check out this recipe

If you love this recipe for Banana Split Cake as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

banana split cake no-bake

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banana split dessert recipe

Print Recipe

Banana Split Cake

Banana Split Cake is an easy no-bake dessert that’s perfect for any occasion. Quick to make, great for birthdays, BBQs, game day & more!

Prep Time20

Cook Time2 30

Course: Dessert

Cuisine: American

Keyword: banana, cake, no-bake, strawberry

Ingredients

Crust

2 cups graham cracker crumbs about 10-12 full crackers
¼ cup granulated sugar
½ cup unsalted butter 1 stick

Cream Cheese Layer

12 ounces cream cheese softened
½ cup granulated sugar
1 tsp vanilla extract
8 ounces thawed whipped topping or 2 cups whipping cream

Fruit Filling

3-4 bananas sliced
10-14 strawberries cleaned and sliced
20 ounces crushed pineapple drained well

Pudding Layer

2 boxes instant banana cream pudding mix 4 serving
2 cups cold milk

Topping

8 ounces whipped topping or 2 cups whipping cream
Chocolate syrup or hot fudge sauce
Maraschino cherries
Chopped pecans

Instructions

Crust

Spray a 13×9 baking dish with cooking spray or oil mister.
Crush the graham crackers in a food processor or resealable bag using a rolling pin.
Add the crumbs to a medium bowl.
Stir in ¼ cup sugar.
In a small microwave-safe bowl, melt the butter.
Pour the melted butter over the graham cracker crumbs and mix until well combined.
Press the moistened crumbs into the prepared pan.
Freeze for about 15-20 minutes.

Cream Cheese Layer

In a large bowl, beat the cream cheese until smooth.
Add the sugar and vanilla and beat until smooth.
Fold in the whipped topping until combined.

Pudding

In a large bowl, whisk together the pudding mix and milk until smooth and slightly thickened.
Place the bowl in the refrigerator for 5-10 minutes or until thick.

Layer

Remove the pan from the freezer and spread the cream cheese mixture evenly over the crust.
Slice the bananas and place them on top of the cream cheese in a single layer.
Slice the strawberries and place them on top of the bananas in a single layer.
Drain the pineapple really well and spread it evenly over the strawberries.
Remove the pudding from the refrigerator and spread it evenly over the fruit.
Top with the whipped topping.
Chill in the refrigerator for 2-5 hours.
Serve with the toppings of your choice.
Store the leftovers in the refrigerator.

Air Fryer Churro Cannoli

By Kleinworth & Co 2 Comments

Air Fryer Churro Cannoli is everything you love about traditional cannoli, but easier when air fried! These are coated in cinnamon and sugar, making them similar to a cartocci, but they keep their small cannoli size. Positively delicious!

Do you love cannoli? Who could resist that tender shell piped full of sweet cream filling? It’s so delicious.

So one day my friend came over and we decided to change up my traditional cannoli recipe that we made in the air fryer. We made this version churro-style for Cinco de Mayo and I have to say – they were AH-MAZ-ING! (Don’t miss my traditional Churro Recipe too!)

We didn’t just add the usual cinnamon and sugar to the outside shell. While that in and of itself is scrumptious – we wanted to add a little something to the filling too.

In that filling you’ll also find cinnamon – because we have some serious cinnamon lovers in this house.

I blame the fact that I enjoyed a cinnamon roll from Sweetie Pies every single day when I was expecting my son. I’m pretty sure that fueled his cinnamon obsession today.

But that aside – the addition of cinnamon and blending traditional Italian and Mexican flavors was a great idea. I don’t know if I’ll ever be able to go back to a traditional cannoli again.

homemade cannoli

Here are some commonly asked questions

Can these be made without the wine?

Yes – if you don’t want to use marsala (cooking wine) you can replace it with red wine vinegar that has a trace amount of alcohol or try using apple cider vinegar which doesn’t contain any alcohol for this recipe.

How to store cannoli

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.

cannoli shell

How Air Frying Works

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.

Can cannoli be frozen?

So the problem with that idea is that the filling penetrates the pastry and makes it soggy. If you want to freeze them, I recommend freezing the filling and the shells separately in airtight containers for up to 3 months. Then thaw them overnight and fill them before serving.

Be sure to add the cinnamon and sugar coating after they are thawed during the assembly process. The coating won’t freeze well.

cannoli recipe

What are the benefits of air frying?

Healthier

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.

Convenience

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.

Energy Efficient

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.

Time Saver

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.

Take it on the go

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.

mexican cannoli

how to make cannoli shells in the air fryer

HOW DO YOU MAKE AIR FRYER CHURRO CANNOLI?

Cannoli Dough

Pulse the flour, sugar, and butter in a food processor until the mixture forms small pea-sized bits.
Pulse in the egg yolk and marsala wine until the dough forms a large ball.
Wrap the dough with plastic wrap and place in the fridge for at least 10 minutes or up to 4 hours.
Roll the dough out on a lightly floured surface until it is about ⅛” thick. Cut out 3” circles with a round cookie cutter. Be sure to reroll and recut any leftover dough to get as many cannolis as possible.
Lightly spray a cannoli tube with nonstick spray and loosely wrap the dough around it, sealing it together on one side. Place them in the fryer and cook them at 400F for 5-7 minutes until the shells are firm and crisp.
Remove the cannolis from the molds and allow them to cool completely on a wire rack.

Filling

Using a hand or stand mixer, whisk the heavy whipping cream at high speed until stiff peaks form– 2-3 minutes.
Add in the ricotta, vanilla, ground cinnamon, and chocolate chips, and fold the ingredients together until fully incorporated.
Transfer the mixture to a piping bag and set aside in the fridge until ready to use.

Coat & Assemble

Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl.
Brush the outside of the cannolis with melted butter and then dip them in the cinnamon-sugar.
Fill the cannolis with the ricotta mixture and serve immediately.

mexican dessert recipes

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

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.

What other cannoli recipes can I make?

mexican desserts

Ingredients for Air Fryer Churro Cannoli

Shell

all-purpose flour
granulated sugar
butter
egg yolk
marsala wine

Filling

heavy whipping cream
ricotta cheese
pure vanilla extract
ground cinnamon
mini chocolate chips

To Coat

butter
granulated sugar
ground cinnamon

Air Frying Doneness Tip

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.

cannoli pastry

What air fryer do you use?

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!

handmade cannoli

Products I love when making churro cannoli…

This air fryer churro-style cannoli recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you are new to air frying & you might be a bit nervous – but you’re going to love this tasty little treat. I have made a list below of the things I absolutely can’t live without when it comes to making this recipe.

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
marsala wine
pure vanilla extract
ground cinnamon
mini chocolate chips
food processor
plastic wrap
mixing bowl
mixer
piping bag
large piping tip
confectioner’s sugar
air fryer
cookie cutters – round
cannoli pastry tubes

If you love this Easy Air Fryer Churro Cannoli recipe, you’re going to love these other treats too. Please click each link below to find the easy, printable recipe!

Easy Oreo Cannoli Cream Pie

Easy Oreo Cannoli Cream Pie is a simple no-bake pie recipe that is perfect for all the holiday parties & family gatherings. It will top the favorites list!

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S’mores Cupcakes

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Cannoli Sugar Cookie Cups

Simple & delicious go to a whole new level with these Cannoli Sugar Cookie Cups. Easy sugar cookie cups topped with cannoli filling & chocolate chips. YUM!

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Cookie Dough Dip

Check out this recipe

Cannoli Pancakes

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Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

Check out this recipe

churros in air fryer

If you love this recipe for Churro-Style Cannoli as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

easy churros

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Print Recipe

Air Fryer Churro Cannoli

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Italian, Mexican

Keyword: cannoli, churro

Servings:

Ingredients

Shell

1 cup all-purpose flour
2 tbsp granulated sugar
2 tbsp butter
1 large egg yolk
¼ cup marsala wine

Filling

¼ cup heavy whipping cream
1 cup ricotta cheese
1 tsp pure vanilla extract
½ tsp ground cinnamon
2 tbsp mini chocolate chips

To Coat

4 tbsp butter
¼ cup granulated sugar
1 tsp ground cinnamon

Instructions

Cannoli Dough

Pulse the flour, sugar, and butter in a food processor until the mixture forms small pea-sized bits.
Pulse in the egg yolk and marsala wine until the dough forms a large ball.
Wrap the dough with plastic wrap and place in the fridge for at least 10 minutes or up to 4 hours.
Roll the dough out on a lightly floured surface until it is about ⅛” thick. Cut out 3” circles with a round cookie cutter. Be sure to reroll and recut any leftover dough to get as many cannolis as possible.
Lightly spray a cannoli tube with nonstick spray and loosely wrap the dough around it, sealing it together on one side. Place them in the fryer and cook them at 400F for 5-7 minutes until the shells are firm and crisp.
Remove the cannolis from the molds and allow them to cool completely on a wire rack.

Filling

Using a hand or stand mixer, whisk the heavy whipping cream at high speed until stiff peaks form– 2-3 minutes.
Add in the ricotta, vanilla, ground cinnamon, and chocolate chips, and fold the ingredients together until fully incorporated.
Transfer the mixture to a piping bag and set aside in the fridge until ready to use.

Coat & Assemble

Just before serving, melt the butter in a large bowl. Combine the cinnamon and sugar in another large bowl.
Brush the outside of the cannolis with melted butter and then dip them in the cinnamon-sugar.
Fill the cannolis with the ricotta mixture and serve immediately.

Carrot Cake w/ Pineapple

By Kleinworth & Co Leave a Comment

Carrot Cake w/ Pineapple creates a divine flavor combination, finished with a creamy, decadent frosting. So tasty, and great for any occasion.

Dive into a slice of heaven with this Carrot Cake w/ Pineapple recipe, where every bite is a perfect mix of moist, flavorful delight. This cake is a magical blend of freshly grated carrots and juicy pineapple chunks, all wrapped up in a dreamy cream cheese frosting.

Whether you’re celebrating a special occasion or just craving something sweet, this cake is guaranteed to impress and satisfy you. With its easy steps and mouthwatering results, you’ll find yourself making this cake again and again, each time falling more in love with its deliciousness.

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Lavender Macarons Recipe

By Kleinworth & Co 1 Comment

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.

Do you love lavender? I sure do – the smell is so delightful and soothing. Did you know that it can also be edible?

Yep! When subtly added to dessert recipes like these lavender macarons, it is such a refreshing flavor. Plus, look how pretty they are!

I love these because they just bring a touch of elegance to any event or occasion. Plus they make great gifts.

I know that whenever I am gifted a box of macarons, that means someone had to visit somewhere special to get them for me, which makes me so appreciative.

But I can also make my own for special occasions, which is fabulous now that we are living further from specialty bakeries. I just swoon over this gorgeous color. These would be fabulous at a wedding or baby shower!

lavender macarons

Here are some commonly asked questions

What the difference between macaroon & macaron?

While similar in spelling these two types of cookies are quite different.

A macaroon is a coconut-based cookie typically made with just a handful of ingredients and can be made in a short period of time.

Macarons are made using almond flour and meringue. They are made into a sandwich-style cookie and have a filling made with frosting.

What is the best way to store lavender macarons?

These macarons have a cream cheese filling, so that means you’ll want to keep them in an airtight container in the refrigerator. They will keep for up to 3 days.

Can this lavender macaron recipe be made with all-purpose flour?

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.

lavender macaron filling

What is the best way to measure the ingredients on a scale?

Why did my shells crack?

homemade macarons

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

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.

Can Lavender Macarons be frozen?

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.

purple macarons

Ingredients for Lavender Macarons

For the Shell

egg whites
granulated sugar
confectioner’s sugar
almond flour
Gel Food Coloring optional

For the Lavender Filling

heavy cream
dried lavender
butter
confectioner’s sugar
pure vanilla extract

Can this recipe be doubled?

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.

flavoured macarons

How to make lavender macarons

For the Shell

Line two large baking sheets with parchment paper or Silpat mats.
Place a small saucepan of water or medium heat.
Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan– make sure the bottom of the bowl doesn’t touch the water.
Whisk the egg whites and sugar together constantly until the sugar has fully dissolved– about 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
Use a fine-mesh sieve to sift in the confectioner’s sugar and almond flour. Discard any large lumps.
Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
When all of the dry ingredients have been fully incorporated, add gel food coloring, if using.

Preparing & Piping Macarons

Continue to fold the meringue, smashing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
Pipe 1.5” circles on the baking sheet about 2” apart.
Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
While the macarons rest, preheat your oven to 325F.
Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
Allow the macarons to cool fully on the tray.

HOW DO YOU MAKE LAVENDER MACARON FILLING?

Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
Strain the lavender out of the cream using a fine-mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until light and fluffy– about 3 minutes.
Add the lavender-infused cream, followed by the confectioner’s sugar gradually.
Once all of the confectioner’s sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed
and beat for 3-4 minutes, or until the buttercream becomes light and fluffy.
Transfer to a piping bag until ready to use.

Assembly and Aging

Place the macarons in similar-sized pairs.
Pipe small dollops of icing onto one of the shells and place another shell on top.
Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
Transfer the filled macarons to an airtight container and place them in the fridge overnight.
Bring to room temperature before serving.

lavender macarons with dried lavender

What food scale do you recommend?

Can I use a sugar substitute?

flavored macarons

Products I love when making lavender macaron cookies…

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.

sweet macarons

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

Easy Lemon Bars

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

Check out this recipe

Vanilla Bean Macarons

Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.

Check out this recipe

Easter Egg Meringue Nests

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.

Check out this recipe

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Check out this recipe

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs, which makes them thick & chewy. Everything I love about a good macaroon for sure. These are definitely a great Easter dessert for all you coconut lovers out there.

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Check out this recipe

White Chocolate Macadamia Nut Cookies

Easy to make White Chocolate Macadamia Nut Cookies that are so soft, chewy and positively delicious. Great as neighbor gifts or served at any holiday party.

Check out this recipe

Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

Check out this recipe

Raspberry Cheesecake Cookies

Soft & chewy Raspberry Cheesecake Cookies topped with white chocolate are the perfect cookies for any celebration. Make for Christmas, Mother’s Day & summer holidays.

Check out this recipe

How to make Raspberry Cheesecake Cookies

Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

Check out this recipe

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Check out this recipe

If you love this recipe for Lavender 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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Lavender Macarons Recipe

Lavender Macarons Recipe is a sweet purple sandwich cookie made with dried lavender. So delicate, plus everything you love about macarons.

Prep Time15

Cook Time30

Rest30

Course: Dessert

Cuisine: French

Keyword: lavender, macarons

Servings: macarons

Ingredients

Shells

90 grams egg whites
90 grams granulated sugar
95 grams confectioner's sugar
95 grams almond flour
Gel Food Coloring optional

Filling

¼ cup heavy cream
1 tsp dried lavender
½ cup butter softened
2¼ cups confectioner’s sugar
½ tsp pure vanilla extract

Instructions

For the Shells

Line two large baking sheets with parchment paper or Silpat mats.
Place a small saucepan of water or medium heat.
Add the egg whites and granulated sugar to a heatproof bowl and place it on top of the saucepan– make sure the bottom of the bowl doesn’t touch the water.
Whisk the egg whites and sugar together constantly until the sugar has fully dissolved– about 3 minutes.
Transfer the mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat the egg whites on medium-high speed (Kitchenaid 6-8) until they form stiff peaks.
Use a fine-mesh sieve to sift in the confectioner’s sugar and almond flour. Discard any large lumps.
Fold the mixture together with a silicone spatula, making sure not to deflate the meringue as you fold.
When all of the dry ingredients have been fully incorporated, add gel food coloring, if using.
Continue to fold the meringue, smashing it against the sides of the bowl as you fold, until the meringue reaches the figure 8 stage.
Test the meringue by drawing a figure 8. If the stream of meringue breaks while you draw the 8, continue folding a few more times. If the stream flows smoothly, transfer it to a piping bag fitted with a round tip (I like a Wilton #10-12).
Pipe 1.5” circles on the baking sheet about 2” apart.
Hold the tray 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times.
Set the tray aside to rest until the macarons develop a skin. After 25-30 minutes, you should be able to touch the macarons gently without the batter sticking to your finger.
While the macarons rest, preheat your oven to 325F.
Bake the macarons one tray at a time for 14 minutes, turning them halfway through baking.
Allow the macarons to cool fully on the tray.

Filling

Add the heavy cream and lavender to a small saucepan over medium heat. When the mixture starts to bubble and steam, turn off the heat and cover the pan. Allow the mixture to steep for 25 minutes.
Strain the lavender out of the cream using a fine-mesh sieve. Gently push any excess liquid from the lavender through the sieve for maximum flavor.
Add the butter to the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed until light and fluffy– about 3 minutes.
Add the lavender-infused cream, followed by the confectioner’s sugar gradually.
Once all of the confectioner’s sugar has been incorporated, add the vanilla extract. Turn the mixer to high speed
and beat for 3-4 minutes, or until the buttercream becomes light and fluffy.
Transfer to a piping bag until ready to use.

Assemble and Age

Place the macarons in similar-sized pairs.
Pipe small dollops of icing onto one of the shells and place another shell on top.
Press them together gently until the filling reaches the edges of the macaron. Repeat with the remaining macarons.
Transfer the filled macarons to an airtight container and place them in the fridge overnight.
Bring to room temperature before serving.

Notes

I used ¼ teaspoon of Wilton Purple gel food coloring.

Cookie Dough Dip

By Kleinworth & Co Leave a Comment

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!

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S’mores Cupcake Recipe

By Kleinworth & Co Leave a Comment

Forget the campfire, this S’mores Cupcake Recipe is so incredibly delicious & you don’t have to wait for summer, enjoy these anytime!

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Easy Lemon Bars

By Kleinworth & Co Leave a Comment

Easy 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)

lemon bars

Here are some commonly asked questions

What is the best way to store leftover lemon bars?

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.

Can these be made with a graham cracker crust?

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.

1 ¾ cups graham cracker crumbs
7 tbsp butter, softened
2 tbsp white sugar

lemon squares

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

lemon bar recipe

What is the best way to cut lemon bars?

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

Use a hot knife, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
Chilling the bars always makes it so much easier to cut them cleanly.

Can I use a gluten-free flour?

lemon squares recipe

HOW DO YOU MAKE LEMON BARS?

Crust

Preheat the oven to 350F and lightly grease a 9×13 baking dish.
In a medium mixing bowl, combine the butter, flour, and sugar until well combined and stir until the mixture resembles wet sand.
Press the mixture into the bottom of the baking dish and bake until it is lightly browned–about 20 minutes.

Lemon Layer

Whisk together the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest in a large bowl.
Pour the custard mixture over the crust and bake just until the center is set– about another 20 minutes.
Allow the bars to cool completely before slicing.
Once cooled, dust with confectioner’s sugar, if desired.
Store in an airtight container in the fridge for up to 3 days.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. Please let me know how it turns out.

best lemon bars

Ingredients for Lemon Bars

butter- softened
all-purpose flour
granulated sugar

Lemon Layer

eggs
egg yolk
granulated sugar
all-purpose flour
lemons – juiced
lemon zest
confectioner’s sugar

Can this recipe be doubled?

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.

classic lemon bars

Can lemon bars be frozen?

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.

How do you know they are set?

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.

Can these bars be served frozen?

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.

Pro Tips for Making Lemon Bars

First – ALWAYS use fresh lemon juice. When you are making a recipe where lemons are the main ingredient – you don’t want to skimp here. Trust me – you will want that amazing flavor from using fresh lemons.
The bars will seem a bit under-done when you remove them from the oven. They are by nature already gooey – so when hot, they will seem extra jiggly. That’s fine. They will set as they cool.
If you decide to freeze the bars, please do so before adding the confectioner’s sugar. This keeps the sugar from getting soggy. Just add a dusting right before serving so it is extra fresh and people will never know you made these ahead of time.
Line the baking dish with parchment for super easy removal.
Chill time is key – don’t rush it. You don’t want the bars to fall apart when serving – plus they taste so much better when they aren’t warm from baking.

homemade lemon bars

Products I love when making lemon bars…

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.

lemon bars from scratch

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!

Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins are a quick & easy breakfast recipe for the whole family. Great for weekend mornings with coffee or when rushing off to work. So good!

Check out this recipe

Lemon Pound Cake

Lemon Pound Cake topped with a sweet lemon glaze is the perfect treat to serve at a beautiful summer brunch or for holidays like Easter or Mother’s Day.

Check out this recipe

starbucks copycat recipe - Lemon Pound Cake

Candied Lemon Slices

Simple candied citrus made for garnishing cupcakes, breakfast breads & more refreshing lemon treats.

Check out this recipe

Lemon Oreo Fudge

Lemon Oreo Fudge is an easy white chocolate fudge recipe for the serious lemon lover. Packed full of lemon Oreo cookies, this is a favorite no-bake dessert.

Check out this recipe

Lemon Poppy Seed Donuts w/ Lemon Blueberry Glaze

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Strawberry Lemon Sorbet

Check out this recipe

Lemon Cheesecake Bars : Yummy Bar Recipes

Check out this recipe

old fashioned lemon squares 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!

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Easy Lemon Bars

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

Prep Time15

Cook Time40

Total Time55

Course: Dessert

Cuisine: American

Keyword: bars, lemon

Servings: bars

Ingredients

Crust

1 cup butter softened
2 cups all-purpose flour
¼ cup granulated sugar

Lemon Layer

3 large eggs
1 large egg yolk
1½ cups granulated sugar
½ cup all-purpose flour
2 lemons juiced (about 1/2 cup)
1 tsp lemon zest
confectioner’s sugar – opt

Instructions

Crust

Preheat the oven to 350F and lightly grease a 9×13 baking dish.
In a medium mixing bowl, combine the butter, flour, and sugar until well combined and stir until the mixture resembles wet sand.
Press the mixture into the bottom of the baking dish and bake until it is lightly browned–about 20 minutes.

Lemon Layer

Whisk together the eggs, egg yolk, granulated sugar, flour, lemon juice, and lemon zest in a large bowl.
Pour the custard mixture over the crust and bake just until the center is set– about another 20 minutes.
Allow the bars to cool completely before slicing.
Once cooled, dust with confectioner’s sugar, if desired.
Store in an airtight container in the fridge for up to 3 days.

Vanilla Bean Macarons

By Kleinworth & Co 2 Comments

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.

vanilla bean macaron recipe

Here are some commonly asked questions

What is the best way to store vanilla bean macaron cookies?

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.

What food scale do you recommend?

vanilla macaron filling recipe

Why do you add vanilla extract?

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.

Can I use a sugar substitute?

vanilla macarons

Can this recipe be doubled?

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.

What is the best way to measure the ingredients on a scale?

vanilla macarons recipe

How to make vanilla macarons

For the Shell

Measure the egg whites, granulated sugar, powdered sugar, and almond flour into separate small bowls.
Line two large sheet pans with a Silpat mat or parchment paper.
Fit a piping bag with a small, round tip (I like a Wilton #10 or 12).
Heat a small pot of water over medium-low heat.
Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
Sift the confectioner’s sugar and almond flour through a fine-mesh sieve into the egg whites.
Fold in the confectioner’s sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
(Optional) Once all of the dry ingredients have been incorporated, remove half of the meringue to a separate bowl and add gel food coloring. To make the teal, I used ¼ teaspoon of Wilton teal gel food coloring.

Preparing & Piping Macarons

Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
If the batter falls off in clumps or breaks during your figure 8, continue smushing and folding a few more times before testing again.
Transfer the meringue to the piping bag fitted with the round tip.
Pipe 1” macarons about 2” apart on the Silpat-lined baking sheet.
Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
(Optional) Make sure to decorate the macarons with sprinkles before they dry.
Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. If it’s a humid day, it may take up to one hour. While the macarons rest, preheat your oven to 325F (see notes).
Bake the macarons one tray at a time for 14 minutes, turning the macarons halfway through baking. Repeat with the second tray.
Allow the macarons to cool fully before removing them from the tray.

HOW DO YOU MAKE VANILLA BEAN MACARON FILLING?

Whisk together all of the ingredients in a small bowl.
Whisk vigorously until no lumps of powdered sugar remain.
Transfer the icing to a piping bag and store it in the fridge until ready to use.

Assembly and Aging

Place the macarons in similar-sized pairs. Pipe a small dollop of icing onto the flat side of one of the macarons.
Gently press another macaron on top, just until the icing reaches the edges.
Transfer the macarons to an airtight container and place them in the fridge to age overnight.
Bring to room temperature before serving.

Ingredients for Vanilla Bean Macarons

For the Shell

egg whites
granulated sugar
confectioner’s sugar
almond flour
Sprinkles and/or Gel Food Coloring optional

For the Vanilla Bean Filling

cream cheese
confectioner’s sugar
vanilla bean paste or the caviar from a vanilla bean

Can Vanilla Macarons be frozen?

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.

simple macaron recipe

Can these be made with all-purpose flour?

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.

Can I use a vanilla substitute instead of vanilla extract?

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

macaron recipe easy

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

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.

blue macarons

Can these cookies be made ahead of time?

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.

Can these be made in a different color?

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.

baby shower macarons

What other varieties of macarons can I make?

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.

Irish Cream Macarons
Mummy French Macarons – for Halloween
Strawberry Macarons

spring macarons

Products I love when making vanilla macaron cookies…

bridal shower cookies

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!

Strawberry Macaron Recipe

This Strawberry Macaron Recipe with strawberry filling is perfect for Valentine’s Day, Easter, Mother’s Day, bridal & baby showers & so much more!

Check out this recipe

Dark Chocolate Meringues

Dark Chocolate Meringues are an easy meringue recipe made with just 4 ingredients. Such pretty cookies with a delicious light & airy texture!

Check out this recipe

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

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Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

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Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

Check out this recipe

Easter Egg Meringue Nests

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.

Check out this recipe

Cannoli Sugar Cookie Cups

Simple & delicious go to a whole new level with these Cannoli Sugar Cookie Cups. Easy sugar cookie cups topped with cannoli filling & chocolate chips. YUM!

Check out this recipe

cookies for Easter

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!

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

5 from 1 vote

Vanilla Bean Macarons

Vanilla Bean Macarons are the perfect treat for Easter, Mother’s Day, bridal & baby showers. Everyone loves these deliciously elegant cookies.

Prep Time20

Cook Time30

rest30

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookie, macarons, vanilla

Servings: macarons

Ingredients

For the Shell

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour
Sprinkles and/or Gel Food Coloring optional

For the Vanilla Bean Filling

30 grams cream cheese
40 grams confectioner’s sugar
1 gram vanilla bean paste or the caviar from half a vanilla bean

Instructions

For the Shell

Measure the egg whites, granulated sugar, powdered sugar, and almond flour into separate small bowls.
Line two large sheet pans with a Silpat mat or parchment paper.
Fit a piping bag with a small, round tip (I like a Wilton #10 or 12).
Heat a small pot of water over medium-low heat.
Place a heatproof bowl over the pot, making sure it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl. Whisk them together continuously until the sugar has fully dissolved– about 4-5 minutes.
Transfer the egg whites and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat the egg whites on medium-high speed (Kitchenaid #6-8) until they form a stiff peak.
Sift the confectioner’s sugar and almond flour through a fine-mesh sieve into the egg whites.
Fold in the confectioner’s sugar and almond flour gently, making sure not to deflate the egg whites yet. Make sure to scrape all the way to the bottom of the bowl while you fold.
(Optional) Once all of the dry ingredients have been incorporated, remove half of the meringue to a separate bowl and add gel food coloring. To make the teal, I used ¼ teaspoon of Wilton teal gel food coloring.
Smush the batter against the sides of the bowl and fold it back together until the meringue flows smoothly. When the meringue is ready to pipe, you should be able to draw a figure 8 without the stream breaking.
If the batter falls off in clumps or breaks during your figure 8, continue smushing and folding a few more times before testing again.
Transfer the meringue to the piping bag fitted with the round tip.
Pipe 1” macarons about 2” apart on the Silpat-lined baking sheet.
Immediately when you’ve finished piping a tray, hold the tray 6” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until it appears that any large air bubbles have popped.
(Optional) Make sure to decorate the macarons with sprinkles before they dry.
Allow the macarons to sit at room temperature until they have formed a skin– about 30 minutes. If it’s a humid day, it may take up to one hour. While the macarons rest, preheat your oven to 325F (see notes).
Bake the macarons one tray at a time for 14 minutes, turning the macarons halfway through baking. Repeat with the second tray.
Allow the macarons to cool fully before removing them from the tray.

For the Icing

Whisk together all of the ingredients in a small bowl.
Whisk vigorously until no lumps of powdered sugar remain.
Transfer the icing to a piping bag and store it in the fridge until ready to use.

Assembly and Aging

Place the macarons in similar-sized pairs. Pipe a small dollop of icing onto the flat side of one of the macarons.
Gently press another macaron on top, just until the icing reaches the edges.
Transfer the macarons to an airtight container and place them in the fridge to age overnight.
Bring to room temperature before serving.

Notes

You don’t need to bring the egg whites to room temperature before using them in this recipe.

Make sure to only use gel food coloring in macarons– not liquid!

To ensure perfectly round macarons, hold the piping bag straight up and down. Piping the macarons at an angle may make them lopsided.

Aging the macarons helps soften the shell slightly. If you have time, it’s worth it!

Air Fryer Cannoli

By Kleinworth & Co 1 Comment

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.

cannoli

Here are some commonly asked questions

How to store cannoli

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.

Can cannoli be frozen?

What other cannoli recipes can I make?

homemade cannoli

How Air Frying Works

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.

What are the benefits of air frying?

Healthier

Convenience

Energy Efficient

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.

Time Saver

Take it on the go

best cannoli

I have a bake option and other special features on my air fryer, is that the setting? Or do you put it on “air fry” setting?

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.

Can these be made without wine?

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.

cannoli pastry

Air Frying Doneness Tip

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.

Can I use a vanilla substitute instead of vanilla extract?

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

cannolis

What air fryer do you use?

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.

Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.

Can I use a gluten-free flour?

Italian Cannoli

how to make Air Fryer Cannoli - steps 1-5

How to make cannoli shells

Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

How to make cannoli filling

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed until stiff peaks form.
Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
Transfer the mixture to a piping bag and set aside until ready to use.

homemade cannoli shells

how to make Air Fryer Cannoli - steps 6-10

How to air fry cannoli and fill

Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
Cut out 3” circles from the dough and reroll and recut any scraps of dough.
Roll the dough around a cannoli tube and place them in the air fryer.
Cook at 400F for 5-7 minutes, or until the shells are crisp.
Carefully remove the cannolis from the tube and set them on a wire rack to cool.
Allow the cannoli tubes to cool fully before cooking the next batch.
Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

Do I need to spray the dough with oil before cooking?

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.

Ingredients for Air Fryer Cannoli

For the Shell

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
butter
egg yolk
marsala wine

For the Filling

heavy whipping cream
ricotta cheese
pure vanilla extract
ground cinnamon
mini chocolate chips optional

chocolate chip cannoli

Products I love when making cannoli…

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.

all-purpose flour
granulated sugar (optional– if you like a sweeter cannoli)
marsala wine
pure vanilla extract
ground cinnamon
mini chocolate chips
food processor
plastic wrap
mixing bowl
mixer
piping bag
large piping tip
confectioner’s sugar
air fryer
cannoli pastry tubes

mini cannoli

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!

Easy Cherry Pie – Air Fryer

Light and flaky pie crust filled with sweet cherry pie filling made easily in the air fryer, no oven required. Serve with vanilla ice cream on the side.

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Air Fryer Doughnut Holes with Chocolate Sauce

Air 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.

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Air Fryer Chocolate Chip Skillet Cookie

Air Fryer Chocolate Chip Skillet Cookie is a thick and delicious cookie made in the air fryer. Serve with a scoop of ice cream on top. It’s perfect for two.

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how to make Air Fryer Chocolate Chip Skillet Cookie

Air Fryer Brownies

If you love thick and chewy brownies, this Air Fryer Brownies recipe is easy & so delicious. Top with some ice cream, these are perfect for sharing.

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Air Fryer Maple Glazed Donuts

Air Fryer Maple Glazed Donuts are a quick & easy breakfast recipe that’s ready in just 15 min. Great for weekends, check out the other glaze flavors too.

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Air Fryer Angel Food Cake Churro Bites

Air Fryer Angel Food Cake Churro Bites made from soft & chewy angel food cake & smothered in cinnamon & sugar. Tastes just like your favorite churros.

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Air Fryer Angel Food Cake Churro Bites Dessert Recipe

Air Fryer Strawberry Shortcake

Air Fryer Strawberry Shortcake is perfect for satisfying your sweet tooth or impressing your guests. PLUS it comes together in a flash.

Check out this 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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Air Fryer Cannoli

A twist on Sicilian cuisine, this Air Fryer Cannoli recipe is easily made with air-fried shells & a sweet & creamy filling made from scratch.

Prep Time20

Cook Time10

Total Time30

Course: Dessert

Cuisine: Italian

Keyword: cannoli, chocolate chip, ricotta

Servings: 3” cannoli

Ingredients

For the Shell

1 cup all-purpose flour
1 tbsp granulated sugar (optional– if you like a sweeter cannoli)
2 tbsp butter
1 egg yolk
¼ cup marsala wine

For the Filling

¼ cup heavy whipping cream
1 cup ricotta cheese
1 tsp pure vanilla extract
½ tsp ground cinnamon
¼ cup mini chocolate chips optional

Instructions

Make the Cannoli Dough

Add the flour and butter to the bowl of a food processor and pulse until the butter is the size of small peas.
Add the egg yolk and Marsala wine and pulse until the dough comes together in a large ball.
Wrap the dough in plastic wrap and place it in the refrigerator until ready to use.

Make the Filling

Add the heavy whipping cream to the bowl of a stand mixer fitted with the whisk attachment.
Whip on high speed until stiff peaks form.
Add the ricotta, vanilla, and ground cinnamon and fold the ingredients together until they’re fully mixed.
Transfer the mixture to a piping bag and set aside until ready to use.

Air Fry the Dough and Assemble

Roll the cannoli dough out on a lightly floured surface until it’s ⅛-¼” thick.
Cut out 3” circles from the dough and reroll and recut any scraps of dough.
Roll the dough around a cannoli tube and place them in the air fryer.
Cook at 400F for 5-7 minutes, or until the shells are crisp.
Carefully remove the cannolis from the tube and set them on a wire rack to cool.
Allow the cannoli tubes to cool fully before cooking the next batch.
Fill the fried cannolis with the ricotta mixture and then dip the ends in the mini chocolate chips, if desired.

Notes

Make sure to fill the cannolis immediately before serving so they don’t get soggy.

Meringue Nests

By Kleinworth & Co Leave a Comment

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.

meringue nests

Here are some commonly asked questions

What is the best way to store leftover meringue nests?

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.

Can meringue nests be made in a different flavor?

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.

Easter Egg Nests

Can this recipe be doubled?

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.

Can I use a sugar substitute?

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.

Easter Nests

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

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.

Can meringues be made with confectioner’s sugar?

You bet they can! Use 1/2 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

egg meringue

How do I properly measure the confectioner’s sugar?

The official way is to spoon the sugar into the measuring cup & level off. This makes sure the sugar isn’t packed tightly into your measuring cup, adding more than you need, as that will make your recipe too dry.

Sometimes if you fluff the sugar with a spoon, then gently scoop it into the measuring cup, taking care to not pack it in – that can work. But for THIS RECIPE you will need to use the spoon and level method.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

Easter Birds Nests

HOW DO YOU MAKE MERINGUE NESTS?

Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
Add in the granulated sugar slowly, about 1 tbsp at a time– it should take 2-3 minutes to add all of the sugar.
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– another 1-2 minutes.
Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
Turn off the oven and leave them to cool inside– about 1-2 hours.
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
Next, add the confectioner’s sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy– make sure to scrape down the sides a few times.
Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
Top with a few mini eggs and serve immediately.

egg white meringue

Ingredients for Easter Egg Meringue Nests

egg whites
granulated sugar
butter – softened
confectioner’s sugar
heavy cream
Cadbury mini eggs

Can meringues be made with 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.

egg nests

Why did my meringues crack?

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!

What is Caster Sugar?

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.

egg white meringue cookies

Can I use caster sugar in place of granulated 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.

What else can I make with Cadbury Mini Eggs?

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.

meringue nest recipe

Products I love when making Easter Egg Meringue Nests…

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.

mini pavlovas

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!

Marshmallow Easter Bars

Marshmallow Easter Bars are an easy no-bake dessert recipe that takes just 4 ingredients. These are perfect for your holiday celebrations. Delicious!

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Traditional Deviled Eggs

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

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

Honey Glazed Carrots

Honey Glazed Carrots are the perfect side dish for holiday meals like Easter and Thanksgiving, and also great for weeknight dinners too. Simple, easy & delicious, and ready in just 15 minutes.

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Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

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Hot Cross Buns

Hot Cross Buns, a traditional spiced sweet bun recipe made with fruit and marked with a cross on top, typically served for Good Friday.

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How to Dye Eggs

With Easter coming up, you don’t want to miss this tutorial for How to Dye Eggs using vinegar and food color – no kit required. So easy!

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Pressure Cooker Brown Sugar Ham

Pressure Cooker Brown Sugar Ham made in about 30 minutes. Break out that Instant Pot & make the best holiday ham, no oven required. So easy!

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Air Fryer Brussel Sprouts with Herb Honey Mustard

Easy Air Fryer Brussel Sprouts with Herb Honey Mustard are perfect as a side to the holiday feast or paired with a quick weeknight dinner.

Check out this recipe

Coconut Macaroons

Coconut Macaroons are the perfect spring treat. A twist on the classic macaroon recipe, this one is made without eggs. Definitely a great Easter dessert.

Check out this recipe

individual pavlovas

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!

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Easter Egg Meringue Nests

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.

Prep Time20

Cook Time2

Total Time2 20

Course: Dessert

Cuisine: French

Keyword: Cadbury eggs, easter, meringues, pavlovas

Servings:

Ingredients

4 large egg whites
1 cup granulated sugar
4 tbsp butter softened
1 cup confectioner’s sugar
2 tbsp heavy cream
1 bag Cadbury mini eggs 10 ounces

Instructions

Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
Add in the granulated sugar slowly, about 1 tbsp at a time– it should take 2-3 minutes to add all of the sugar.
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form– another 1-2 minutes.
Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
Turn off the oven and leave them to cool inside– about 1-2 hours.
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
Next, add the confectioner’s sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy– make sure to scrape down the sides a few times.
Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
Top with a few mini eggs and serve immediately.

Notes

The pavlovas can be made up to 24 hours in advance and kept in an airtight container at room temperature— just make sure to fill them with buttercream right before serving so they don’t get soggy.

Orange Pound Cake

By Kleinworth & Co Leave a Comment

This easy orange pound cake recipe is a perfectly sweet dessert with a bright orange flavor and light orange glaze. Ideal for any spring and summer gathering.

If you love citrus flavor, but classic lemon pound cake doesn’t feel exciting anymore, I have something better for you!

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Fruity Pebble Donuts

By Kleinworth & Co Leave a Comment

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!

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Chocolate Fudge Cake

By Kleinworth & Co Leave a Comment

Indulge 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.

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Andes Mint Cookies

By Kleinworth & Co Leave a Comment

Andes 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.

Andes Mint Chocolate Cookies

Here are some commonly asked questions

What is the best way to store Andes mint cookies?

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.

How many drops of food color should I use?

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.

Andes Mint Cookies Recipe

Can this recipe be doubled?

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.

Can these cookies be frozen?

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.

Easy Andes Mint Cookies

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

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

Can I add other mixins to these cookies?

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!

Andes Chocolate Mint Cookies

HOW DO YOU MAKE ANDES MINT COOKIES?

Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
Fold in the Andes mint pieces and the winter mix of chocolate chips.
Cover and chill the dough for at least 1 hour, but preferably 2 hours.
Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
Line a couple of baking sheets with parchment and set them aside.
Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
Place on the prepared baking sheets 2″ apart.
Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
Once cooled, store in an airtight container at room temperature for up to 4 days.

Chocolate Mint Cookies Andes

Ingredients for Andes Mint Cookies

cake mix – white or vanilla
eggs
cooking oil – canola or vegetable will work fine
green food coloring – I like gel paste – mint green
Andes mint pieces
dark chocolate chips
mint chocolate chips

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.

Cookies with Andes Mints

Can these cookies be made ahead of time?

Don’t miss my favorite St. Patrick’s Day goodies listed below!

Green Jello Poke Cake
Irish Cream Macarons
Lucky Charm Treats
Rainbow Truffles
St. Patrick’s Day Hot Chocolate Bombs
Homemade Peppermint Patties

Andes Cookies

Products I love when making Andes Mint Cookies…

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!

Mint Chocolate Chip Cake

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!

Check out this recipe

Irish Cream Mint Brownies

Irish Cream Mint Brownies are a thick and fudgy homemade brownie recipe loaded with Irish cream & mint chocolate, perfect for St. Patrick’s Day.

Check out this recipe

St Patrick's Day - Irish Cream Mint Brownies

St. Patrick’s Day Mint Chocolate Chip Cookies

St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.

Check out this recipe

Recipe for St. Patrick’s Day Mint Chocolate Chip Cookies

5-Minute Mint Hot Fudge

5-Minute Mint Hot Fudge is easy to make dessert topping with just 3 simple ingredients. Perfect for adding to ice cream, brownies & so much more. If you love mint & chocolate, this will be your new favorite thing.

Check out this recipe

Minty Shamrock M&M Popcorn

Minty Shamrock M&M Popcorn is a super easy & delicious treat to enjoy on St. Patrick's Day. If you are a fan of white chocolate popcorn, the added mint M&M's in this snack will make you swoon!

Check out this recipe

Mint Chocolate Chip Skillet Cookie

Mint Chocolate Chip Skillet Cookie is the most delicious pizookie-style dessert loaded with mint & chocolate flavor. Gather your friends, grab a spoon & be prepared for the best dessert ever!

Check out this recipe

Mint Chocolate Chip Ice Cream

Need an easy no bake dessert to wow your crowd? This homemade Mint Chocolate Chip Ice Cream is so easy & beyond delicious! Perfect for mint chocolate lovers everywhere!

Check out this recipe

Chocolate Mint Poke Cake

Delicious mint chocolate cake soaked with chocolate fudge & topped with minty whipped cream, mini chocolate chips & sprinkles. So good!

Check out this recipe

A slice of chocolate mint poke cake on a plate. The rich, moist chocolate cake is topped with frosting and sprinkled with chocolate chips. The poke holes are filled with creamy chocolate pudding, adding extra decadence to the dessert.

More Awesome Peppermint Recipes to Try

White Chocolate Peppermint Pretzels

Homemade Peppermint Patties

No-Bake Peppermint Oreo Bars

Peppermint Bark Cookies

Dark Chocolate Peppermint Cookies

Peppermint Chocolate Chunk Cookies

Peppermint Cookies

Chocolate Peppermint Bundt Cake

Peppermint Snowball Cookies

Peppermint 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!

More Great Cake Mix Recipe Ideas

Cake Mix Snickerdoodles

Red Velvet Cake Mix Cookies

Oreo Cake Mix Donuts

Red Velvet Cake Mix Crinkle Cookies

Patriotic Cake Mix Cookies

Frosted Funfetti Cake Mix Cookies

Funfetti Cake Mix Bars

St. Patrick’s Day Cake Mix Cookie Bars

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Andes Mint Cookies

Andes Mint Cookies are super soft green cake mix cookies packed with your favorite Andes mint chocolate pieces and mint morsels. So good!

Prep Time5

Cook Time9

Chill1

Course: Dessert

Cuisine: American

Keyword: cake mix, chocolate chip, cookies, mint

Servings: cookies

Ingredients

1 box cake mix 15.25 ounces- white or vanilla
2 large eggs
½ cup cooking oil – canola or vegetable will work fine
green food coloring I like gel paste – I used 1-2 drops of mint green
1 cup Andes mint pieces
¼ cup dark chocolate chips + more for the tops of the cookies after baking if desired
¼ cup mint chocolate chips + more for the tops of the cookies after baking if desired

Instructions

Combine the cake mix, eggs, and cooking oil in a large mixing bowl. Stir until combined.
Slowly add the food coloring – 1-2 drops at a time until you reach the desired color. (keep in mind that the color can intensify as the mixture chills)
Fold in the Andes mint pieces and the winter mix of chocolate chips.
Cover and chill the dough for at least 1 hour, but preferably 2 hours.
Once the dough has chilled for at least an hour, preheat the oven to 350 degrees.
Line a couple of baking sheets with parchment and set them aside.
Form the dough into balls – about 2 tbsp each – making them a bit oblong so that they stand taller than they are wide.
Place on the prepared baking sheets 2″ apart.
Bake 7-9 minutes – they will look slightly soft in the center but will be set around the edges.
If desired, press a couple of extra chocolate chips into the tops of the warm cookies before they set.
Let the cookies cool on the baking sheet for 3-5 minutes before transferring them to a wire rack to continue cooling.
Once cooled, store in an airtight container at room temperature for up to 4 days.

Cookies and Cream Cookies

By Kleinworth & Co Leave a Comment

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!

cookies and cream

Here are some commonly asked questions

What is the best way to store cookies and cream cookies?

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.

Do I really need to chill the dough?

Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.

The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.

Should I use salted or unsalted butter?

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

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

Can these cookies be made ahead of time?

cookies n cream

Why do you add vanilla extract?

Should I use light or dark brown sugar?

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

Want to know how to make your own brown sugar – visit my Homemade Brown Sugar post here.

Can these baked cookies be frozen?

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.

How to soften the butter to room temperature?

First

But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.

Second

Third

oreo chunk cookies

soft and chewy cookies with oreo cookies

HOW DO YOU MAKE COOKIES AND CREAM COOKIES?

In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
Preheat the oven to 350 degrees.
Line baking sheets with parchment – set aside.
Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
Keep in an airtight container at room temperature for up to 5 days.

oreo white chocolate chip cookies

Ingredients for Cookies and Cream Cookies

cream cheese – room temperature
butter – room temperature
granulated sugar
brown sugar
large egg – room temperature
vanilla extract
all-purpose flour
cornstarch
baking soda
table salt
double-stuffed Oreo cookies or most-stuf, or regulars– CRUSHED
semi-sweet chocolate chunks
white chocolate chips

Can I change the cream cheese?

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.

Can the dough be frozen for later?

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.

oreo stuffed chocolate chip cookies

Can I use a vanilla substitute instead of vanilla extract?

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

How do I properly measure the flour?

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.

Why add cornstarch to the cookies?

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.

chewy cookies and cream cookies

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

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

Can I use a gluten-free flour?

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I recommend a product that offers a 1:1 swap. I would love to know how it turns out if you give it a try.

How to crush Oreo cookies?

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.

buttery chocolate chip cookies with oreos

Products I love when making cookies and cream cookies…

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.

granulated sugar
brown sugar
vanilla extract
all-purpose flour
cornstarch
baking soda
table salt
double-stuffed Oreo cookies or most-stuf, or regulars
semi-sweet chocolate chunks
white chocolate chips
baking sheet
parchment paper
mixer
spatula
cooling rack

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Copycat DoubleTree Hotel Chocolate Chip Cookies

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If you love this recipe for Cookies and Cream 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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Print Recipe

Cookies and Cream Cookies

Cookies and Cream Cookies are soft, buttery cookies loaded with crushed Oreos, melty chocolate chunks, and white chocolate chips – DELISH!

Prep Time15

Cook Time13

Chill2

Total Time2 28

Course: Dessert

Cuisine: American

Keyword: chocolate chip, cookies, cookies and cream, oreo, white chocolate

Servings: cookies

Ingredients

4 ounces cream cheese – room temperature
¾ cup butter – room temperature
½ cup granulated sugar
½ cup brown sugar – firmly packed
1 large egg – room temperature
2 tsp vanilla extract
2¼ cups all-purpose flour spooned & leveled
1½ tsp cornstarch
1 tsp baking soda
½ tsp table salt
14 double-stuffed Oreo cookies or 12 most-stuf, or 16 regulars– CRUSHED
¾ cup semi-sweet chocolate chunks
½ cup white chocolate chips

Instructions

In a large bowl, or in the bowl of a stand mixer with the paddle attachment, beat the cream cheese on med-high until creamy.
Scrape down the bowl and then add the butter. Beat well – until pale and smooth.
Mix in the sugar and brown sugar, beating on high for about 2 minutes. This ensures the butter blends into the creamy mixture and the texture isn’t gritty.
Add the egg and vanilla – mixing until just combined, taking care to not overmix. Scrape the sides of the bowl and then mix for a few seconds longer. (no more than 1 minute total)
Slowly add the flour, cornstarch, baking soda, and salt, mixing in a little at a time on low, just until combined.
Use a large rubber spatula to fold in the crushed Oreos, chocolate chunks, and white chocolate chips.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours. I usually leave mine overnight and bake the next morning. Let the dough sit at room temperature while you preheat the oven if chilling overnight.
Preheat the oven to 350 degrees.
Line baking sheets with parchment – set aside.
Roll the dough into balls – using about 1.5 tbsp of dough for each. Make the dough slightly oblong, so they are taller than they are wide – so they bake nice and thick. Place on the prepared baking sheets about 2″ apart.
Bake 12-13 minutes, or until the edges are golden brown but the centers still look a bit soft.
Remove and let cool for 5 minutes on the baking sheet before transferring to a wire rack to cool completely. You can press some extra chocolate chips, chocolate chunks, or extra cookie pieces into the tops of the cookies before they cool if desired.
Keep in an airtight container at room temperature for up to 5 days.

Jello Poke Cake

By Kleinworth & Co 2 Comments

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!

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Air Fryer Doughnut Holes with Chocolate Sauce

By Kleinworth & Co 2 Comments

Air 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.

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Irish Cream Macarons

By Kleinworth & Co Leave a Comment

These 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!

St Patricks Day cookies

Here are some commonly asked questions

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

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.

Can these be made with another type of Irish Cream?

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.

Baileys Cookies

HOW DO YOU MAKE IRISH CREAM MACARONS?

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).

Preparing & Piping Macarons

Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

cream for macraons

HOW DO YOU MAKE IRISH CREAM FILLING?

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Can I use a non-alcoholic substitute instead of 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.

Can Irish Cream Macarons be frozen?

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.

baileys macarons

HOW DO YOU ASSEMBLE IRISH CREAM MACARONS?

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Can these be made with all-purpose flour?

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.

What is the best way to store Irish Cream macaron cookies?

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.

boozy macarons

To make Irish Cream Macarons you will need…

egg whites
granulated sugar
confectioner’s sugar
almond flour

What is the best way to measure the ingredients on a scale?

What food scale do you recommend?

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.

Baileys Irish Cream

To make Irish Cream Filling you will need…

cream cheese softened
Irish cream
confectioner’s sugar
Pinch of Cinnamon

Can I use a sugar substitute?

Can this recipe be doubled?

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.

Baileys Irish Cream Recipes

Products I love when making this Irish Cream macaron recipe…

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.

Baileys Irish

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!

Mint Chocolate Chip Cake

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Baileys Cream

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!

Baileys frosting

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Irish Cream Macarons

These delicate cookies sandwiched together with Irish cream filling make these Irish Cream Macarons a special treat for St. Patrick’s Day.

Prep Time20

Cook Time30

Rest30

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookies, Irish cream, macarons

Servings: Macarons

Ingredients

Shell

90 grams egg whites
90 grams granulated sugar
95 grams confectioner’s sugar
95 grams almond flour

Filling

20 grams cream cheese softened
20 grams Irish cream
40 grams confectioner’s sugar
Pinch of Cinnamon to taste

Instructions

Shell

Line two standard baking sheets with Silpat mats or parchment paper. If you use parchment, make sure it lies flat so you don’t end up with lopsided macarons.
Make sure to measure out all of your ingredients before you get started.
Fill a small saucepan halfway full with water and set it over medium heat.
Place a heatproof bowl over the pan, making sure that it doesn’t touch the water.
Add the egg whites and granulated sugar to the bowl and whisk constantly until the sugar has fully dissolved– about 2-3 minutes. You can test to make sure the sugar is dissolved by pinching the mixture between your fingers. If it’s smooth, it’s ready. If it feels grainy or sandy, keep whisking for another minute.
Transfer the egg white mixture to the bowl of a stand mixer fitted with the whisk attachment.
Beat on medium-high speed until the egg whites reach a stiff peak.
Sift the confectioner’s sugar and almond flour into the stiff egg whites.
Fold the mixture together gently, making sure to scrape the sides of the bowl as you fold. Be careful not to deflate the egg whites yet.
Once all of the dry ingredients have been incorporated, smush the batter against the sides of the bowl in a circular motion and then scrape down the sides of the bowl and fold it all back together. Repeat the deflating process until the batter flows smoothly off the spatula– depending on how much you deflate each time, between 4-6 smush-and-folds.
Test the batter’s consistency by slowly drawing a figure 8 with the batter. If the 8 flows off the spatula in a constant stream, it’s ready to pipe. If it breaks or falls off in clumps, smush, and fold a few more times before trying the Figure 8 test again.
When the meringue flows smoothly, transfer the mixture to a piping bag fitted with a round tip (I like a Wilton #10).
Pipe 1” circles about 2” apart (using a macaron mat can help with this – see link in post).
Immediately once you’ve finished piping one tray, hold it 6-8” off the counter and drop it straight down to release any air bubbles. Repeat 5-6 times, or until any large air bubbles have popped. The macarons will flatten slightly– that’s okay!
Set the trays aside to rest for 25-30 minutes or until they develop a skin. When they’re ready to bake, you should be able to touch them gently without the meringue sticking to your hands.
While the trays rest, preheat the oven to 325F.
Bake the trays one at a time for 14 minutes, flipping them around halfway through baking.
Allow the macarons to cool before removing them from the tray (this helps prevent sticking).

Filling

Whisk together the cream cheese and Irish cream until smooth.
Add the confectioner’s sugar and cinnamon and whisk until combined– about 1-2 minutes.
Transfer the mixture to a piping bag and set aside until ready to use.

Assemble and Age

Place the macarons in similar sized pairs.
Pipe a small dollop of filling on one macaron and place another on top. Press gently, just until the filling reaches the edges.
Place the macarons in an airtight container in the fridge to age overnight.
Bring to room temperature before serving.
Store in the fridge for up to three days.

Notes

-Make sure to hold the piping bag perpendicular to the tray while piping. Holding it at an angle can result in lopsided macarons.

-Aging the macarons overnight is optional but highly encouraged! It will help soften the shell and create that perfect crisp and chewy macaron that we all know and love.

-I decorated the macarons with melted white chocolate and sprinkles, but that is optional. If you would like to do this, use 1/2 cup of white candy melts. Melt per package directions and then drizzle over the tops of the macarons with a spoon or fork dipped lightly in the melted chocolate.

Mint Chocolate Chip Cake

By Kleinworth & Co 1 Comment

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.

green cakes

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.

chocolate mint cake recipe

Here are some commonly asked questions

Can I replace the oil with butter?

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.

Can I use mint extract instead of mint chocolate chip flavor?

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.

Can I use a sugar substitute?

I have not personally tried it, so I can’t say how that would turn out. But if you would like to try it, I suggest a product that offers a 1:1 swap. I have heard that there are substitutes available now for confectioner’s sugar so please let me know how it turns out.

green cake

Can I substitute the sour cream?

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.

Can I use mini chocolate chips instead of Andes mints?

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.

How do I properly measure the flour?

However – if you fluff your flour with a spoon, then gently scoop the flour into the measuring cup, taking care to not pack the flour – that should work for this recipe.

chocolate mint cake

HOW DO YOU MAKE Mint Chocolate Chip Cake?

Preheat the oven to 350 degrees.
Prepare 3 – 8″ round pans by either greasing and lining the bottom with parchment or coating the bottom and sides with bakers release.
In a large mixing bowl, combine the sugar, oil, eggs, and mint chocolate chip flavor. Beat on medium for about 2 minutes. The mixture should be slightly lighter in color.
Stir in the sour cream until incorporated.
Combine the flour, baking powder, and salt in a small bowl.
Add half of the dry mixture to the egg mixture along with half of the milk. Mix on low until the flour is mostly mixed in.
Scrape down the sides of the bowl and then add the remaining dry ingredients, milk, and food color. Beat on low until all of the ingredients are well incorporated.
Fold in the crushed Andes mints.
Divide the batter evenly between the 3 prepared cake pans. It should be almost 2 cups of batter per pan.
Bake for 25-30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake – if it springs back – the cake is done. Be sure to rotate the cakes in the oven about halfway through the baking process.
Once done, remove from the oven and allow to cool until the cakes reach room temperature.
Remove the cakes from the pan and wrap each individually in plastic wrap and place them in the freezer. They should be frozen prior to assembling the cake.

mint cake

To make Mint Chocolate Chip Cake you will need…

granulated sugar
vegetable oil
large eggs
mint chocolate chip flavor *see link below
sour cream
all-purpose flour
baking powder
table salt
milk
green food color – I used mint green soft gel paste – see link below
Andes mint chocolates

Can this frosting be made ahead of time?

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.

Can I use a gluten-free flour?

mint chocolate chip cake

HOW DO YOU MAKE Mint Buttercream Frosting?

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the mint chocolate chip flavor, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Separate out about half of the frosting into a large bowl. This will be your white. Then divide the remaining frosting in half – setting aside one portion and leaving the remaining portion in the mixer bowl.
Add food color and beat well – adding more as needed to achieve the desired color. I usually start with the lighter colors and then gradually move to the darker ones.
Remove that shade of frosting and place it in another bowl.
Add the remaining frosting you had set aside and repeat the tinting process until that portion has reached the desired color.
Once you have the white and 2 shades of green, you are ready to assemble and decorate this cake.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

green birthday cake

To make Mint Buttercream Frosting you will need…

butter – room temperature
confectioner’s sugar
mint chocolate chip flavor
milk
green food color

How much frosting does this make?

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.

What is the best way to store leftover buttercream frosting?

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.

st patricks day cake

HOW DO YOU DECORATE A MINT CHOCOLATE CHIP CAKE?

Place one of the frozen cake layers on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
Add some of the frosting in an even layer on top of that bottom round of cake.
Repeat the leveling process with the second and third layers and stack one on top of the filling layer you just added, add another filling layer on that one before adding the final cake layer.
Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
Once frozen, add another thicker layer of frosting to the top and sides of the cake. For the ombre effect, use the dark green at the bottom, light green in the middle, and white at the top, and then smooth them together using a rubber cake scraper.
Transfer the remaining frosting to piping bags – each color in its own bag and decorate as desired. I use several open star tips for this one.
Add green disco dust if desired.
Keep refrigerated until ready to serve.

mint buttercream frosting

Can this be made with different size cake pans?

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.

TWO 9″ pans – These tend to dome and crust a bit more. Baking time will change to 30-35 minutes. This could be varied by the type of pans and true oven temp.
TWO 8″ pans – divide the batter evenly – should be just about 2-1/2 cups of batter for each. Bake for 28-32 minutes.
FOUR 6″ pans – divide evenly – should be about 1-1/3 cup of batter each. Bake for 24-30 minutes.

Can mint chocolate cake be frozen?

Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove the freshly baked and cooled 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.

st patrick’s day cake

Can this recipe be cut in half?

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.

What is bakers release?

Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.

To make Bakers Release – it is as simple as 1,1 & 1.

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

Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.

chocolate chip cake

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

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.

What is the best way to store leftover mint chocolate chip cake?

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.

mint chocolate cake recipe

Should I use salted or unsalted butter?

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

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

How many can this serve?

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.

shamrock cake

How do I properly measure the confectioner’s sugar?

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.

Can the frosting recipe be doubled?

Yes – this recipe can be doubled well. I usually pull out the pro mixer when I need to make a large cake or want to decorate more as this makes just enough for what you see here.

Products I love when making mint chocolate chip cake…

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!

Coffee Buttercream Frosting

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Easy Strawberry Cake Recipe

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Best Bakery Buttercream Frosting

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Nutella Filled Cupcakes

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

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Coconut Cream Cake

Light & fluffy coconut cake topped with creamy whipped cream & homemade toasted coconut makes this Coconut Cream Cake enjoyable from the first bite to last.

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World’s Best Chocolate Cake

Rich, moist & decadent. It truly is the World’s Best Chocolate Cake recipe. This 3-layer chocolate cake recipe, it’s just perfect for birthdays & holidays.

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Chocolate Birthday Cake - World's Best Chocolate Cake

Best Bakery-Style Vanilla Cupcakes

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

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Best Bakery-Style Vanilla Cupcakes - how to make cupcakes

Homemade Funfetti Cake

If you swoon for the bright colors of Funfetti, then you will love this adorable Homemade Funfetti Cake. No need for a box mix, this recipe is quick & easy!

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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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Print Recipe

Mint Chocolate Chip Cake

Prep Time30

Cook Time30

Decorating1

Total Time2

Course: Dessert

Cuisine: American

Keyword: cake, chocolate, chocolate chip, green, mint, st patrick’s day

Ingredients

Cake

2 cups granulated sugar
½ cup vegetable oil
3 large eggs
1½ tsp mint chocolate chip flavor *see link in post)
½ cup sour cream
2½ cups all-purpose flour
3 tsp baking powder
1 tsp table salt
1¼ cups milk I used 2%
2 drops green food color I used mint green soft gel paste – see link in post
25 Andes mint chocolates – chopped

Frosting

1½ cups butter – room temperature
5-6 cups confectioner’s sugar
2 tsp mint chocolate chip flavor
3 tbsp milk
green food color divided

Instructions

Cake

Preheat the oven to 350 degrees.
Prepare 3 – 8" round pans by either greasing and lining the bottom with parchment or coating the bottom and sides with bakers release.
In a large mixing bowl, combine the sugar, oil, eggs, and mint chocolate chip flavor. Beat on medium for about 2 minutes. The mixture should be slightly lighter in color.
Stir in the sour cream until incorporated.
Combine the flour, baking powder, and salt in a small bowl.
Add half of the dry mixture to the egg mixture along with half of the milk. Mix on low until the flour is mostly mixed in.
Scrape down the sides of the bowl and then add the remaining dry ingredients, milk, and food color. Beat on low until all of the ingredients are well incorporated.
Fold in the crushed Andes mints.
Divide the batter evenly between the 3 prepared cake pans. It should be almost 2 cups of batter per pan.
Bake for 25-30 minutes, or until the toothpick test comes out clean. You can also test by gently pressing the center of the cake – if it springs back – the cake is done. Be sure to rotate the cakes in the oven about halfway through the baking process.
Once done, remove from the oven and allow to cool until the cakes reach room temperature.
Remove the cakes from the pan and wrap each individually in plastic wrap and place them in the freezer. They should be frozen prior to assembling the cake.

Frosting

Place the butter in a large mixer bowl and beat on high speed for several minutes until light and fluffy.
Sift in half of the confectioner’s sugar and beat again, starting slowly until incorporated and then increase to high until well-whipped.
Add the remaining confectioner’s sugar along with the mint chocolate chip flavor, and the milk and mix slowly until just incorporated. Then increase the speed and beat well until whipped and creamy.
Separate out about half of the frosting into a large bowl. This will be your white. Then divide the remaining frosting in half – setting aside one portion and leaving the remaining portion in the mixer bowl.
Add food color and beat well – adding more as needed to achieve the desired color. I usually start with the lighter colors and then gradually move to the darker ones.
Remove that shade of frosting and place it in another bowl.
Add the remaining frosting you had set aside and repeat the tinting process until that portion has reached the desired color.
Once you have the white and 2 shades of green, you are ready to assemble and decorate this cake.
Spread or pipe onto your baked treats – cake, cupcakes, etc.
Store in an airtight container in the refrigerator for up to 7 days or freeze for up to 3 months.

Decorate

Place one of the frozen cake layers on a cake plate or cardboard round. You can add a small dollop of frosting underneath to keep it from shifting on the plate.
Use a cake leveler or sharp knife to trim off the dome if your cake did not bake flat.
Add some of the frosting in an even layer on top of that bottom round of cake.
Repeat the leveling process with the second and third layers and stack one on top of the filling layer you just added, add another filling layer on that one before adding the final cake layer.
Using an offset spatula, spread a thin coat (this is the crumb coat) of frosting around the whole cake, tops, and sides. You should be able to see through it. I like to freeze the cake at this time to set the frosting and make it easier to work with for the decorating.
Once frozen, add another thicker layer of frosting to the top and sides of the cake. For the ombre effect, use the dark green at the bottom, light green in the middle, and white at the top, and then smooth them together using a rubber cake scraper.
Transfer the remaining frosting to piping bags – each color in its own bag and decorate as desired. I use several open star tips for this one.
Add green disco dust if desired.
Keep refrigerated until ready to serve.

Notes

Frosting
*To make this ultra-creamy – beat each step for 5 full minutes before adding more ingredients. This isn’t necessary but enhances the texture.

*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.

To make Bakers Release – it is as simple as 1,1 & 1.
1 cup all-purpose flour
1 cup shortening
1 cup cooking oil

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.

Lucky Charm Treats

By Kleinworth & Co Leave a Comment

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?

saint patricks day treats

Here are some commonly asked questions

Can these be made in a different size pan?

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.

Can this recipe be cut in half?

Oh of course! If you only need a few of these bars, this recipe works well when reduced.

Can I use a different size of marshmallow?

Yes – but I have not personally tried it yet. Please see below for the marshmallow conversions when changing the size.

1 regular marshmallow = 13 mini marshmallows
8 regular marshmallows = 1 cup
16 oz bag mini marshmallows = 8 cups
10.5 oz bag mini marshmallows = 5-1/2 cups
50 mini marshmallows = 1/2 cup mini marshmallows
5 regular marshmallows = 1/2 cup

lucky charms rice krispie treats

Can this recipe be doubled?

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.

Can Lucky Charm Treats be frozen?

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.

rice krispies with lucky charms

What is the best way to cut Krispie bars?

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

Use a dough scraper, wiping clean after each cut.
Use a plastic knife – this is my favorite. Not sure why, but they work better.
Make sure the bars are completely cooled after baking.
If the decorations allow, (meaning they won’t be ruined by refrigeration) – chilling the treats always makes it so much easier to cut them cleanly.

How to store Lucky Charm Treats?

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.

st patrick day rice krispie treats

HOW DO YOU MAKE Lucky Charm Treats?

Grease a 9×13 pan with butter. Set aside.
In a large saucepan or shallow stockpot (non-stick preferably) melt the butter over low heat.
Once the butter is melted, add in 5 cups of the marshmallows, stirring over low heat until they are completely melted and blended with the butter.
Then add in the remaining marshmallows and stir until they are partially melted.
Remove from heat and fold in the Lucky Charm cereal until evenly coated with the marshmallow mixture.
Transfer to the prepared pan and press gently into an even layer. You can use a rubber spatula that has been sprayed with oil or non-stick spray. I find that just wetting my hands and pressing lightly works best & the moisture keeps most of the marshmallows from sticking to my hands.
Add sprinkles if desired and pick out any shaped marshmallows from the cereal to add to the tops. Press in gently.
Let the bars sit at room temperature for at least 2 hours before cutting into squares or rectangles.
Store in an airtight container with small pieces of parchment paper in between each one to keep them from sticking to each other.

st patricks day treats

To make Lucky Charm Treats you will need…

butter
mini marshmallows
Lucky Charm cereal
rainbow sprinkles

What can I make with rainbow sprinkles?

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

lucky charms rice crispy treats

Should I use salted or unsalted butter?

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

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

Are Lucky Charm Treats gluten-free?

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!

lucky charms rice krispies

Products I love when making Lucky Charm Treats…

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.

mini marshmallows
Lucky Charm cereal
rainbow sprinkles
Lucky Charm marshmallows (just the marshmallows)
saucepan
shallow stockpot
9×13 pan
rubber spatula

lucky charms treats 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!

Rainbow Truffles Recipe

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.

Check out this recipe

St. Patrick’s Day Mint Chocolate Chip Cookies

St. Patrick’s Day Mint Chocolate Chip Cookies are a tasty treat to enjoy on St. Patrick's Day. Perfect for parties & a favorite of mint chocolate lovers.

Check out this recipe

Homemade Peppermint Patties

Homemade Peppermint Patties are one of the easiest minty desserts to make for St. Patrick’s Day or any other holiday. Dark chocolate & mint are perfect!

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Rainbow Sprinkle Cookies

Check out this recipe

Minty Shamrock M&M Popcorn

Minty Shamrock M&M Popcorn is a super easy & delicious treat to enjoy on St. Patrick's Day. If you are a fan of white chocolate popcorn, the added mint M&M's in this snack will make you swoon!

Check out this recipe

Rainbow Pinwheel Cookies

Rainbow Pinwheel Cookies are the perfect dessert for St. Patrick’s Day. Delicious green & white pinwheel cookies coated in rainbow sprinkles to bring you the luck of the Irish!

Check out this recipe

Don’t miss these super fun St. Patricks Day Hot Chocolate Bombs!

St. Patrick's Day Hot Cocoa Bombs with rainbow marshmallows

lucky charms recipes

If you love this recipe for Lucky Charm Treats as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!

CONNECT WITH YUMMI HAUS!

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

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Print Recipe

Lucky Charm Treats

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!

Prep Time5

Cook Time10

Setting time2

Course: Dessert

Cuisine: American

Keyword: bars, cereal, krispies, Lucky Charms, marshmallow

Ingredients

4 tbsp butter
7 ½ cups mini marshmallows
5 cups Lucky Charm cereal
rainbow sprinkles – opt

Instructions

Grease a 9×13 pan with butter. Set aside.
In a large saucepan or shallow stockpot (non-stick preferably) melt the butter over low heat.
Once the butter is melted, add in 5 cups of the marshmallows, stirring over low heat until they are completely melted and blended with the butter.
Then add in the remaining marshmallows and stir until they are partially melted.
Remove from heat and fold in the Lucky Charm cereal until evenly coated with the marshmallow mixture.
Transfer to the prepared pan and press gently into an even layer. You can use a rubber spatula that has been sprayed with oil or non-stick spray. I find that just wetting my hands and pressing lightly works best & the moisture keeps most of the marshmallows from sticking to my hands.
Add sprinkles if desired and pick out any shaped marshmallows from the cereal to add to the tops. Press in gently.
Let the bars sit at room temperature for at least 2 hours before cutting into squares or rectangles.
Store in an airtight container with small pieces of parchment paper in between each one to keep them from sticking to each other.

Rainbow Truffles Recipe

By Kleinworth & Co Leave a Comment

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.

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Copycat Star Crunch Cookies

By Kleinworth & Co Leave a Comment

One 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.

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Valentine Oreo Truffles

By Kleinworth & Co 3 Comments

Valentine 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.

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Vanilla Meringue Cookies

By Kleinworth & Co Leave a Comment

Vanilla 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.

valentine meringues

Here are some commonly asked questions

Can this recipe be doubled?

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.

Can I use a sugar substitute?

Can mix-ins be added?

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 meringues

Why do you add vanilla extract?

Can I use a vanilla substitute instead of vanilla extract?

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

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

vanilla meringue cookies

Can vanilla meringues be made with confectioner’s sugar?

You bet they can! Use 1/4 cup confectioner’s sugar for this recipe. Make sure it is well-sifted before measuring.

How do I properly measure the confectioner’s sugar?

Do I really need to use cream of tartar?

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.

flavored meringue cookies

How to make meringue

Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
If using cream of tartar, add it here.
Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
Add the vanilla extract and beat until the meringue forms stiff peaks.
If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Store in an airtight container for up to 1 week at room temperature.

Can meringues be made with meringue powder?

Yes – you can do that too! Use the same measurements as you would when using powdered egg whites.

easy meringue cookies

To make Homemade Vanilla Meringue Cookies you will need…

egg whites
caster or superfine sugar
vanilla extract
cream of tartar *optional
food color *optional
sprinkles *optional

Can meringues be made with 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.

Why did my meringues crack?

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!

What is the best way to store meringue cookies?

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.

vanilla meringue recipe

What is Caster Sugar?

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.

Can I use granulated sugar in place of caster 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.

recipe meringue cookies

Products I love when making vanilla meringue cookies…

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.

pink meringue cookies

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!

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cute meringue cookies

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Print Recipe

Vanilla Meringue Cookies

Vanilla Meringue Cookies are simple & easy to make with just 3 ingredients. Perfect as gifts or served for any holiday, party, or celebration!

Prep Time20

Cook Time1

Total Time1 20

Course: Dessert

Cuisine: French

Keyword: cookies, meringues, valentine, vanilla

Servings: cookies

Ingredients

2 egg whites
½ cup caster or superfine sugar
1 tsp vanilla extract
⅛ tsp cream of tartar optional
food color optional
sprinkles optional

Instructions

Preheat the oven to 250F and line a large sheet pan with parchment paper or a Silpat mat.
Add the egg whites to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed until the egg whites start to become frothy.
Add the cream of tartar, if using.
Add the caster sugar a little bit at a time with the mixer on medium-high speed until the meringue is close to forming stiff peaks.
Add the vanilla extract and beat until the meringue forms stiff peaks.
If desired, transfer half of the mixture to a separate bowl and gently fold in pink or red gel food coloring. Be very gentle, making sure to not deflate the egg whites!
Carefully transfer the mixture to a piping bag fitted with a large star, large round, or large open star attachments. Pipe small dollops (about 1” in diameter) that are at least 1″ inch apart.
Bake the meringues for exactly one hour, and then turn off the oven and slightly open the oven door but leave the meringues inside! Allow them to slowly cool to room temperature inside the warm but cooling oven.
Store in an airtight container for up to 1 week at room temperature.

Notes

The egg whites can, but don’t have to be at room temperature in this recipe.

**This recipe will work with powdered egg whites or meringue powder. Use 1 tsp powdered egg whites or meringue powder + 1 tbsp water for each egg. So or this recipe 2 tsp powdered egg whites or meringue powder + 2 tbsp water.

If you don’t have caster or superfine sugar, granulated sugar can be substituted but you’ll end up with a slightly denser meringue.

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!

I used 1/2 teaspoon of light pink gel food coloring to color half of the batch. To make the white and pink swirl, I added the white meringue to the piping bag followed by the pink meringue— without cleaning out the piping bag between the two.