Deliciously Easy Recipes
Looking for fun and easy Halloween treats to make with your kids? Check out this recipe for spooky Halloween Cookie Dough!
The best part is that you can eat it right out of the bowl – no baking required! So get creative and have some fun with your Halloween goodies this year.
The best part is that you can make this ahead of time, and serve it up in individual portions for guests and it takes all the fuss out of party planning and prep. Plus – everyone LOVES snacking on cookie dough.
View postLooking for fun and easy Halloween treats to make with your kids? These Halloween Oreo Balls are perfect! They’re simple to make and delicious too. Plus, they’re perfect for any Halloween party. Give them a try this year!
Halloween is right around the corner, so that means it’s time to start planning your party menu! These spooky Oreo balls will be a hit with all of your guests. They’re easy to make and they taste delicious.
So get started on your Halloween party planning now and add these oreo balls to the list. You know you need to add these Halloween Oreo Ball Truffles to that list.
They are sure to add a little fright to any party! Made with chocolate and Oreos, they’re also perfect for trick or treating.
Looking for an easy and festive fall dessert? Look no further than this Candy Corn Poke Cake Recipe! It’s cute, sweet, and easy to make. Even novice cooks will have no trouble whipping it up. Serve it at your next party and watch it disappear in no time!
Do you love fun and festive desserts to celebrate Halloween? Look no further than this candy corn poke cake! This easy cake is made with yellow cake mix and a cream cheese frosting.
The colors of candy corn come together to create a delicious autumn treat. Topped with candy corn for a sweet and colorful dessert. Enjoy!
Candy corn is a ubiquitous symbol of the Halloween season, but how often do you see it show up in dessert form? This poke cake is a fun and easy way to get your candy corn fix, and it’s perfect for parties or potlucks.
The recipe is simple: just combine a box of yellow cake mix with some orange and yellow food coloring, then top with whipped cream/cream cheese frosting and more candy corn. So good, no one will be able to resist! It is perfect for all those serious candy corn lovers out there.
Candy corn is a popular Halloween candy that is made from sugar, corn syrup, and wax. The candy is shaped like a kernel of corn and has a white end and a yellow end. Candy corn is often used in Halloween decorations and as a treat for Trick-or-Treaters.
A poke cake is a cake that has holes poked in it after it is baked. These holes are then filled with a filling, such as pudding or fruit. Poke cakes are often decorated with icing or frosting.
Leftover poke cake can be stored in an airtight container in the fridge for up to 4 days.
This will depend on the size of holes you want in the cake – those will be your pockets of flavor. So you can either use a chopstick for smaller holes or go with the handle of a wooden spoon (most common) for larger ones.
I find that the chopstick works better when making jello since the liquid is thinner. The larger wooden spoon handle works best for pudding because it has a thicker consistency.
Yes – this poke cake can be made with instant pudding instead of the sweetened condensed milk mixture. In fact, it is quite common to do so. Using the pudding makes it ultra-creamy. For this cake – try a white chocolate pudding flavor.
Just use a 4-serving-sized box of instant pudding mix and 2 cups of cold milk. Whisk those together until smooth and pour it over the top of the cake just like you would the sweetened condensed milk. Then refrigerate for several hours before adding the frosting. This will help firm up the pudding before continuing.
Yes, you can make a poke cake the day before. Just make sure to cover it tightly and keep it in the dish you baked it in until you are ready to serve.
Yes – of course. Just like any other cake, you can freeze this poke cake. Just make sure to wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Use it within 3 months.
I do recommend adding the candy on top when serving as it will taste best if it wasn’t frozen first.
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This Fall Poke 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 poke cake before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy candy corn poke cake recipe, you’re going to love these other fall holiday treats too. Please click each link below to find the easy, printable recipe!
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Warm and comforting, this Apple Blackberry Crumble combines tart apples and juicy blackberries with a buttery crumble topping.
Apple Blackberry Crumble is a dessert that always gets rave reviews. It’s the perfect combination of sweet, tender apples and tart, juicy blackberries, topped with a golden brown, crunchy oat crumble.
Grab a scoop of ice cream and get ready for amazing flavor. Imagine digging into this delicious dessert with a scoop of vanilla ice cream melting on top. It’s the ultimate comfort food, perfect for any time of year.
View postLooking for a fun, spooky treat to make with your kids this Halloween? Try these Mummy Cookies!
Kids love cookies, and what could be more fun than making cookies that look like mummies? These cookies are easy to make and sure to be a hit with your little ones.
Plus, they’re super fun to make and would be a great activity for a Halloween Party. Give them a try today!
If you’re looking for a spooky treat to make this Halloween, why not try making these mummy cookies? You won’t believe how simple they are to make and will be sure to impress your friends and family.
Plus, they’re tasty too! You can’t go wrong with Nutter Butter Cookies coated in white chocolate! SO GOOD and super cute too!
So go ahead and give them a try – your taste buds won’t regret it!
Store the cookies in an airtight container at room temperature for up to a week. I don’t recommend refrigerating them as the eyes don’t do well in the damp environment of the refrigerator. They tend to bleed and weap a bit.
Yes, you can freeze these cookies. Place them in a freezer-safe bag or container and they will keep for up to 3 months. Let them thaw at room temperature before eating.
BUT – as I mentioned above – the eyes don’t do well in a damp environment. SOOOOO – I recommend storing them without the eyes and adding them right before serving.
While you can use chocolate chips to make these, I have found that it often requires a bit of coconut oil or shortening to get the chocolate to melt to the right consistency.
I like to use candy melts because the chocolate is made with just the right formula so that it performs exactly as needed.
The candy melts come in a multitude of colors, varieties, and flavors so the sky is the limit on what you can do with them when it comes to making chocolate-coated goodies.
We made this recipe using almond bark and then used white chocolate chips to make the mummy part. You can sub candy melts for the almond bark and the white chocolate chips if you want to make this recipe even easier.
We used the almond bark because it comes in large quantities, making it easy to melt a lot of it at one time.
When your chocolate wafers become chunky rather than creamy, it is said that the chocolate is seized. This is typically due to overheating or contact with water or steam.
In the first case, the chocolate is just burning from excess heat, but in the second case, there is a negative reaction between the chocolate (which is waxy and has many oils that are hydrophobic, or “water-fearing”) and the water, causing the components of the chocolate to separate.
Be sure to refer to the package directions when melting chocolate to prevent this from happening.
I haven’t tried using sugar-free chocolate. But I think that will work just fine. That being said – you would need to also find some carb-friendly cookies in a similar shape to make these low-carb altogether.
If cake pops, chocolate truffles, or other chocolate-dipped treats intimidate you, don’t fret! These chocolate-covered Nutter Butter cookies are SO much quicker and easier and you can customize them a million ways.
These little cookies decorated like mummies take very little time to make start to finish and are perfect for packaging up in Halloween treat bags for the little ones!
Yes, this is a great activity to do with kids. They will have fun helping to decorate the cookies, dipping, adding the drizzle, and the eyes. Just be sure an adult handles melting the chocolate as the bowl can get quite hot.
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This cute Halloween 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 cookies like this 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. (you can also SHOP MY FAVORITES in my store)
If you love this easy Mummy Cookie recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Mummy Cookies as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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This one’s for the kids! Ghosts in the Graveyard Dessert is a creamy chocolate pudding topped with crushed Oreos, spooky trees, worms, and ghosts.
As the sun began to set, I could feel a chill in the air. It was the perfect time for some spooky Halloween fun. So, I decided to make my favorite Graveyard Dessert.
This dish is always a hit with kids and adults alike. It’s easy to make and tastes delicious! Best of all, it’s creepy enough to thrill everyone at your next Halloween party! Ready to learn how to make it? Keep reading!
Halloween is just around the corner, and that means it’s time to start thinking about spooky treats! This Ghost in the Graveyard Dessert is perfect for parties or get-togethers.
It’s easy to make and sure to impress your friends. Plus, it’s a great way to use up leftover Halloween candy. So gather your ingredients and get ready to create some deliciousness!
**If you love these, you’ll want to check out our adorable Halloween Oreo Balls too!
This spooky and delicious dessert is perfect for any Halloween party! It’s made with a chocolate pudding base and topped with a layer of Oreo crumbs. Finally, it’s topped with tombstone cookies, gummy worms, and ghosts made from whipped topping!
To store your leftover Ghosts in the Graveyard Dessert, simply place them in an airtight container and refrigerate them for up to 3 days. When you’re ready to enjoy them again, simply remove them from the fridge and enjoy!
This can be made with homemade stabilized whipped cream. But this recipe won’t work with regular whipped cream. It needs to be stabilized so that it won’t turn the pudding into a soup and the ghosts will hold their shape.
Ghosts in the Graveyard Dessert can be made ahead of time and stored in the fridge until you’re ready to serve it. Simply prepare the base pudding portion of the dessert as directed, then add a layer of plastic wrap on top and store it in the fridge for up to 3 days.
When you’re ready to serve, simply remove it from the fridge, and add the toppings fresh! I don’t recommend adding the crumbs, cookies, or gummy worms before storing them in the fridge. Those ingredients don’t keep well in the refrigerator.
I suppose you can do that if that is all you can find. The pudding will need to be completely cooked, cooled, and chilled before you can proceed to add the whipped topping.
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This graveyard dessert recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made a cute treat like this 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 holiday recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy graveyard dessert recipe, you’re going to love these other Halloween treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Ghosts in the Graveyard Dessert as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fall is in the air and that means one thing – apple season! This Apple Cider Donut Cake is a delicious way to enjoy it. It’s perfect for a cozy autumn weekend morning or paired with a scoop of vanilla ice cream for dessert.
The cake is soft and moist, with the perfect hint of apple cider flavor. And the frosting is just icing on the cake (pun intended)! So grab your cider and get baking!
The best part is that this cake starts with a cake mix base, making the prep super quick and easy. You’ll love the taste and texture of this scrumptious treat.
When it comes to fall, apple cider is where it’s at. We are absolutely bursting with apples here on the property. When fall comes around there is no shortage of ideas about what to do with all these apples.
Because we can only drink or store so much cider, I’m always making recipes to use it up and this cake is a perfect example. The sweetness and spice of the cider make this cake absolutely heavenly.
If you love all the flavors of fall – you will love this cake.
Yes, I do it often. Once baked – this cake can be frozen at all stages of the creation process. I like to remove a freshly baked and cooled cake from the pan, wrap it tightly in plastic wrap and freeze it for later use. (this is also handy when you want to work with cold cakes to keep the frosting from getting too soft.)
You can also gently wrap the completely decorated cake and freeze it until you need it.
FOR BEST RESULTS – WAIT TO ADD THE CINNAMON/SUGAR COATING UNTIL THE CAKE IS THAWED AND READY TO BE SERVED. The sugar will moisten in the damp environment of the freezer, causing it to seep and soak into the cake instead of keeping the desired texture for this cake.
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.
Basically, a bundt cake is a cake that is baked in a bundt pan. A bundt pan is a round, donut-shaped cake pan that was inspired by a traditional European cake known as Gugelhupf.
Typically in the fall, you can find gallons of cider at the market, farmer’s market, pumpkin patches, and so many other places. Anything you find there will work just fine for this recipe.
If you are blessed, like we are, to have apple trees on your property or you visit the local orchard and use those apples to make your own fresh cider – that will work too.
Yes, apple juice will work. It might be a bit thinner than what you find with cider – so that could change the consistency of the batter and how the batter bakes.
Also, cider is packed full of spices and additional flavors that apple juice does not have. The cake will be lacking some of those great flavors if you use apple juice.
If you try to flip the cake while it is still hot or even warm, it hasn’t had a chance to firm up yet. Flipping a warm cake increases the likelihood of the cake not releasing from the pan entirely, falling apart, or breaking when it is flipped.
Trust me – it is a big fat bummer to have this cake you are so excited about and then have only half of it come out properly, The whole thing is a wash and you have to turn it into something like truffles instead.
You should make sure that you grease and flour your pan really well or heavily coat it with a flour and grease/cooking-spray mixture to keep the cake from sticking. (such as Baker’s Joy) The ridges in the pan are most susceptible to this and they are the most delicate parts of the cake.
Make sure that you really work your grease into these crevices for the best results.
I like to use Baker’s Release because it yields the best results, in my opinion.
Bakers release is a combination of oil, flour, and shortening that makes releasing cakes and other baked goods almost effortless.
To make Bakers Release – it is as simple as 1,1 & 1.
Mix the ingredients together – whisking well. Store in an airtight container in the pantry or refrigerator. When ready to use, dip a pastry brush into the mixture and spread it over the cake pan.
This cake can be made in a 13×9 baking pan. Bake for 20-25 then do the toothpick test to check for doneness.
This cake can also be made into cupcakes. Fill each well 3/4 of the way full and bake for 15-20 then do the toothpick test to check for doneness.
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This apple cider bundt 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 bundt cake before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy bundt cake recipe, you’re going to love these other cake ideas too.. Please click each link below to find the easy, printable recipe!
Pumpkin Bundt Cake with Cheesecake Filling
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Who doesn’t love a good s’more? They’re the perfect summertime dessert – and they’re even better when you can make them in your air fryer! This easy Air Fryer S’mores recipe is perfect for any air fryer lover out there.
When it comes to summer – s’mores are the ultimate treat. You just can’t beat that flavor of crispy graham crackers paired with toasted marshmallows and melted chocolate.
Check out how quickly you can make s’mores inside without a campfire using your air fryer. Don’t have an air fryer? No problem! You can still make these delicious treats by using your oven. So, what are you waiting for? Get cooking!
Let’s be honest – it isn’t always convenient to start a campfire when the craving for s’mores strikes. It can be quite time-consuming and many times the weather doesn’t permit it anyway.
Whether you have summer thunderstorms happening or you are under a burn ban due to wildfire conditions – you can’t always have a fire.
Fortunately, you can enjoy the delicious taste of s’mores without that campfire. All you need is an air fryer or an oven. Check it out!
S’mores are a classic American camping treat. They consist of a roasted marshmallow and a layer of chocolate sandwiched between two graham crackers.
There are many ways to make a S’more, but the classic method is to roast a marshmallow over a campfire, then sandwich it between two graham crackers with a layer of chocolate.
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.
There are many brands of marshmallows that are great for making S’mores. Some of our favorites include Jet-Puffed, Campfire, and Kraft.
There are many brands of chocolate that are great for making S’mores. Some of our favorites include Hershey’s, Nestle, and Ghirardelli.
It’s no secret that fried foods are more fattening – but did you know that there are 9 calories in every gram of fat? With air frying, we can reduce the fat by removing most of the oils usually needed to create crunchy foods. This helps to drastically reduce fat intake and calories.
I love being able to cook with my air fryer and eliminate the need for large baking sheets and lots of pots and pans. Most of my air fryer recipes can be made with just a mixing bowl or two or a small saucepan in addition to my air fryer.
Someone said to me once, “why make this in the air fryer if you can do it the conventional way in the same amount of time?” Well, air frying helps eliminate the need for a conventional oven.
Not only can you keep your home cooler in the summer by not using the oven, but you are saving money with reduced energy consumption costs as well.
I don’t know about you, but if I can avoid turning on the oven and having to wait 20 minutes for it to preheat, I’m happy about that. Most air fryer recipes either don’t require that you preheat the fryer – or the preheat time is 5 minutes or less. That is a huge time saver over using the oven.
I love that the air fryer is compact and easy to take along on trips. We pack ours in our RV and find that air fryer cooking while camping is so much easier than trying to deep fry foods on a small RV stove or camping burner.
Here are a few tips for making the perfect S’more:
To change up this classic combo, try replacing the chocolate square with a large peanut butter cup or your favorite candy bar. You can also add strawberries in between the chocolate square and marshmallow.
You can really shake it up and replace the graham crackers with chocolate chip cookies or glazed donuts.
Sticking can often happen when using an air fryer. I understand that most would think to add non-stick spray to the basket to prevent this. I strongly encourage you to not do that.
Non-stick spray leaves a coating that won’t come off, even when washed. Over time – this will build up and cause smoking when you use our air fryer.
I also do not recommend putting down a sheet of foil. The idea behind air frying is to allow the air to circulate around the food.
This is why the basket or tray has holes in it. If you put foil down – this prevents the air from reaching all of the areas it needs to in order for it to cook properly.
Instead – I recommend spraying the basket with olive oil using this spray bottle. You can line the air fryer with perforated parchment paper.
Or you can use one of these really great silicone liners that still allow for airflow but are reusable and easily cleanable.
Every air fryer is a bit different and they all cook at different rates – so in general, all cooking times are approximate based on the pan and temperature.
You can always cook the recipe longer if needed and reduce the heat a bit. If needed, you can tent the top if it is browning too much.
If the marshmallow has a hard time staying on top of the chocolate, try cutting it in half and placing the sticky side down. This will keep it in place and more evenly distribute the marshmallow over the whole s’more.
When looking for milk chocolate squares, I usually just pick up a solid milk chocolate candy bar & break it to the size I need.
While s’mores are always best when served immediately after making them. If you have leftover s’mores, you can store them in an airtight container at room temperature for up to 3 days.
You bet – if you don’t happen to have an air fryer do not fret. You can make these in the oven as well. To do so…
Bake in a preheated 350-degree oven for 9-11 minutes. You can also broil the marshmallows for a couple of minutes to make them toasty if desired.
S’mores are typically served as a dessert or snack. However, they can also be served as part of a larger meal. For example, you could serve them with hot dogs and burgers at a cookout, or you could make s’mores pizza for a fun twist on the classic dish.
Here are some of our favorite recipes to serve with these awesome s’mores.
We actually have 3 air fryers. I have a smaller one from Phillips that we started with. I have since given that to my son since he’s only cooking for 1.
But the more I used the air fryer I realized I really wanted a digital screen. It wasn’t any more expensive, in fact- our XL air fryer from GoWISE was less expensive than the Phillips and I love its ease & extra functions.
Plus it comes with a lot of the extra accessories I like to use when cooking with my fryer.
But I when I started working on my second air fryer book, I wanted to change things up. I picked up this LARGE air fryer that has been wonderful. It has Touch Screen Presets plus it is XL Family Size, which is great!
If you love this recipe – You might also love my air frying cookbook too!
The Essential Air Fryer Cookbook for Two also makes everything fast and easy. Most recipes take 30 minutes or less and they’re designed with simple prep and minimal clean-up in mind. Nutritional information, serving size descriptions, and recipes for vegetarians, vegans, and gluten-free are also included. There’s so much to savor.
The Essential Air Fryer Cookbook for Two
Perfectly Portioned Recipes for Healthier Fried Favorites
If you love this easy s’mores recipe, you’re going to love these other s’more-inspired recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for making S’mores in the Air Fryer 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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Are you a caramel lover? If so, these caramel cupcakes are for you! The cupcakes are topped with a delicious caramel frosting, making them the perfect treat for any occasion.
Whether you’re celebrating a birthday or just need a sweet snack, these cupcakes are sure to satisfy your craving. So why not give them a try today? Your taste buds will thank you!
I must warn you – these cupcakes are for the ultimate in caramel lovers out there. They are perfect for fall and oh so decadent. I promise you will love them!
View postSure, cakes are great for birthdays, but have you ever tried Birthday Cookies? They’re so much more fun to decorate and eat!
There’s something about a birthday that just feels special. Whether it’s your own birthday or someone else’s, it’s a time to celebrate and enjoy good company and delicious food.
If you’re looking for a tasty treat to mark the occasion, why not try making some homemade birthday cookies?
They’re easy to make and sure to please everyone at the party. So grab your mixer and get baking!
When it comes to birthdays, you don’t always have to do a cake to celebrate. My mom would always have the option of cookies at the party table so people could have a little nibble of something sweet without having to commit to a slice of cake.
These birthday cookies are so much fun. Loaded with sprinkles, easy to make with cake mix (meaning they are super soft and chewy for days), and then topped with a simple buttercream that will have everyone coming back for more.
Because these cookies are frosted, I recommend keeping them in an airtight container in the refrigerator. You will also need to keep them in a single layer because of the frosting.
The easiest way to do this is to place them in casserole dishes – preferably ones with an airtight lid. If they don’t have lids that make them stackable for space saving – you can use the press & seal wrap instead. Not only does it do a good job at keeping things airtight – but it stays firm enough for light stacking.
Basically, Funfetti is a soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake.
This is actually the same as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made the name popular.
For this recipe, you can use the Pillsbury brand and get the actual Funfetti cake mix or you can pick up the rival brands who call their versions confetti or rainbow chip.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
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 it 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.
Typically cake mix cookies don’t require chilling. However, if your room is quite warm, you might want to place the bowl in the fridge for about 30-60 minutes prior to rolling.
This will help keep the cookies thick and from spreading too much when baking.
This recipe makes about 35 cookies, so it will depend on how many people eat at a time. It will also vary a bit on how large or small you make the cookies.
Yes, doubling this recipe works great and I highly recommend doing it if you are giving these as a gift or making them for a party. These are a favorite and they do go quickly.
Red Velvet Cake Mix Crinkle Cookies
Frosted Funfetti Cake Mix Cookies
St. Patrick’s Day Cake Mix Cookie Bars
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.
Make sure you are using jimmies – they don’t bleed or alter the colors. “Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.
We absolutely LOVE using rainbow sprinkles in our recipes. The fun, bright colors bring happiness – so why not add them whenever it makes sense. Here are some of our favorite recipes to use with rainbow sprinkles.
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 cake mix 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 birthday recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy birthday cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
Peppermint Shortbread Kiss Cookies
If you love this recipe for Birthday 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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Enjoy guilt-free indulgence with these delicious Keto Shortbread Cookies. Low-carb, gluten-free, and buttery, they are the perfect treat for anyone following a keto lifestyle.
Craving a sweet treat that aligns with your ketogenic diet? I know how hard it can be sometimes to find a good keto cookie recipe. These Keto Shortbread Cookies are just the ticket.
Infused with the rich, nutty essence of almond flour and a hint of vanilla extract, these cookies are a perfect blend of delicious and nutritious. Dipped in luscious sugar-free chocolate and sprinkled with chopped pecans, they offer all the indulgence without the carb overload.
View postDouble Chocolate Chip Cookies are soft, chewy, and delicious. They’re a family favorite recipe that has been in our family for decades. You’ll love this easy, no-chill recipe!
Who doesn’t love a delicious chocolate chip cookie? Today, we’re sharing our recipe for double chocolate chip cookies that are sure to please everyone.
These cookies are loaded with rich chocolate flavor and tons of gooey chocolate chips. They’re perfect for satisfying your sweet tooth!
These cookies are for all my serious chocolate lovers out there! You’re going to love this recipe for double chocolate chip cookies! These cookies are loaded with rich and delicious chocolate flavor, and they’re perfect for satisfying your sweet tooth.
Plus, they’re easy to make, so you can have a fresh batch of cookies in no time! Whether you’re looking for a new cookie recipe or just want some good old-fashioned chocolate cookies, these double chocolate chip cookies are sure to hit the spot. So go ahead and give them a try! You won’t be disappointed.
I like to place mine in an airtight container and keep them at room temperature for up to 5 days. You can also use a zip-top bag but I find they get jostled a bit too much with this and then you have broken cookies.
Yes – 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.
I like to roll the dough between my hands to soften the outside of the dough before baking – then roll in the sugar – this helps the cookies have the freshest texture once they are baked.
These double chocolate chip cookies should be enjoyed within 5 days to 7 after making them. They can be frozen for up to two months if you need to do that too.
Yep – that is why I love this recipe. You don’t have to chill this dough at all. However – if your house is hot (maybe it’s summer and you don’t have AC) or maybe the dough is too warm and the cookies are spreading too much when baking – you can chill the dough for 30 minutes before baking to help it out.
Cookies typically go flat when the dough isn’t at the right temperature at the time of baking OR when they are missing the right ingredients that help them to rise- such as eggs, baking soda, and baking powder. Please make sure you are measuring those ingredients correctly and that they are at room temperature when you start the mixing.
Also – something to keep in mind- make sure you are placing the dough on a cool baking sheet. The cookies will bake differently if you are placing the dough on the hot baking sheet you just removed from the oven. Make sure you have a rotation of baking sheets so you can always place the unbaked dough on a cool tray.
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.
You can use margarine or vegetable shortening as a butter substitute in these double chocolate chip cookies. Keep in mind that the rise, spread, and overall texture of the cookies will be altered when making this change.
I think you could possibly get away with using a hand mixer if you have firm beaters.
I don’t recommend using a whisk or even the whisk attachment on a stand mixer for this dough as a whisk isn’t strong enough for this dough.
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.
So Dutch-processed cocoa powder is also referred to as alkalized cocoa. This powder starts with cocoa beans that have been washed in an alkaline solution of potassium carbonate, also used in the production of soap and glass.
By doing this, it neutralizes the acidity of the beans, making the beans neutral. This is important because when they are neutral, they do not react with baking soda. Instead, it is often paired with baking powder.
So – long story short – using regular cocoa powder vs Dutch-process cocoa powder will yield a completely different rise and texture to any recipe you are making.
So I highly recommend paying close attention to the type of cocoa powder called for in each recipe and sticking to it for that reason.
This super soft and chewy cookie recipe is 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-chill double chocolate chip cookie 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 simple cookie recipe.
If you love this easy Double Chocolate Chip Cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Double Chocolate Chip 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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Slow Cooker Blueberry Cobbler is a simple, no-fuss dessert that can be made in the Crockpot. You’ll love this 3-ingredient dessert!
If you love blueberries, and you love your slow cooker, then you’re going to love this Slow Cooker Blueberry Cobbler! It’s the perfect dessert for a summer day, and it’s so easy to make!
All you need is a few simple ingredients, and your slow cooker will do the rest. So grab a bowl and a scoop of ice cream for the top, and enjoy!
Making a blueberry cobbler in the slow cooker is super easy and the end result is delicious! This recipe only requires a few ingredients, so it’s perfect for a quick, weeknight dessert.
Plus, the slow cooker does all of the work for you – no need to babysit your cobbler while it’s baking. Just pop everything in and let it cook until it’s ready to eat. Give this easy recipe a try today!
A cobbler is a fruit or savory dish with a thick batter or biscuit-like dough topping. The dough is dropped by spoonfuls over the fruit filling, which is why it is also sometimes called a drop biscuit cobbler.
Cobbler originated in Britain, and the word likely comes from the Old English term cob, meaning “lump” or “piece.”
There are many different fruit cobblers, including strawberry, peach, apple, blackberry, and cherry. A savory cobbler is also possible and can be made with ingredients like vegetables, cheese, and meat.
The biscuit-like dough used for the topping can vary in texture from light and flaky to dense and heavy.
Cobbler is typically served as a dessert, but savory versions make excellent main dishes or side dishes. It can be enjoyed hot or cold, and leftovers can be reheated or frozen for later.
Whether you prefer fruit or savory, there’s a cobbler recipe out there for everyone!
This cobbler can be stored in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 1-2 minutes, or place the entire cobbler dish in a 325-degree oven until warm throughout.
You bet! We like to use frozen blueberries that we have stored from the previous season because our blueberry season is so much later than most other places in the country.
For us – blueberry desserts are perfect for summer but it will be nearly the fall season for everyone else before our blueberries are ready.
Yes, you can make this with other berries, we love making this with blackberries from our garden each summer. However, keep in mind the volume of the fruit you are substituting with so that it still has the same ratio with the top crust layer.
This recipe makes about 8 servings, depending on your portion sizes. It is enough for our family of 5, leaving some for the kids the next evening.
Yes, absolutely, that will work just fine. I have used white, yellow, and even chocolate when I didn’t have a box of vanilla.
I have not tried it with canned berries, like a pie filling. But I have made a baked version like this one with canned peaches (drained) and that turned out fantastic.
The final result for the cobbler will be the baked and bubbling berries on the bottom and the crusty cake mix layer on top. If you were to mix it up prior to baking, it would end up baking more like a cake, rather than a cobbler. It won’t be like a pie – because we aren’t adding a crust on the bottom – just berries and the topping.
There are many different ways to enjoy cobbler. It can be served as a dessert, main dish, or side dish. Serve it warm or cold, plain or with a scoop of ice cream or dollop of whipped cream.
You can also get creative with your toppings and add a sprinkle of cinnamon or nutmeg, or even top it with a crumbly streusel. No matter how you enjoy it, cobbler is a delicious and easy dish that the whole family will love!
Here are some of our favorite dishes to serve with this dessert…
We actually have several slow cookers that we have acquired over the years from doing this job. I have a smaller one that is great for half recipes.
But the one I use the most is this standard, no-frills slow cooker that is perfect for this particular recipe.
This cobbler 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 dessert in your slow cooker 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. (you can also SHOP MY FAVORITES in my store)
If you love this easy Slow Cooker Blueberry Cobbler recipe, you’re going to love these other blueberry treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Slow Cooker Blueberry Cobbler as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Loaded with sweet strawberry flavor and a crunchy exterior created with golden Oreos, these Strawberry Crunch Cookies are all the craze!
Step into the sweet and nostalgic world of Strawberry Crunch Cookies, where each bite wraps you in a blanket of childhood memories and summertime joy. Imagine sinking your teeth into soft, buttery cookies, bursting with the flavor of ripe strawberries, then hitting the crunchy, crumbly topping that sends you straight back to those carefree days chasing the ice cream truck.
Does that bring back memories? Perfect for strawberry lovers and cookie lovers alike, these yummy treats are like a love letter to your taste buds. Whether you’re whipping up a batch for a special occasion, a cozy gathering, or just because, Strawberry Crunch Cookies are here to add a sprinkle of happiness to your day.
View postIf you love the refreshing taste of lemon, you’ll love these Lemon Bars With Cake Mix. They are SO simple to make with just 2 ingredients!
Are you ready for a super-simple and outrageously delicious treat? Today, I’ll be sharing a recipe that will tickle your sweet tooth and brighten up your day: Lemon Bars With Cake Mix.
View postCookie Monster Cookies are packed full of mini cookies and chocolate chips making them fun, chocolaty, and delicious! Perfect for all you cookie lovers and Cookie Monster lovers out there. These are the ultimate cookie!
Mom always said not to play with your food, but that’s exactly what we’re going to do today! These special cookies are inspired by everyone’s favorite Sesame Street character, Cookie Monster.
With a big blue body and googly eyes, these cookies are sure to please everyone in the family – even Mom! So let’s get baking! Whoops, looks like Cookie Monster got into the dough again! Better make a few more batches…;)
Cookies are one of those treats that everyone seems to love. There’s nothing quite like the smell of fresh-baked cookies, and there’s just something about them that makes people happy.
Whether you’re a chocolate chip cookie fan or a sugar cookie devotee, there’s a recipe for everyone. These Cookie Monster Cookies are sure to be a hit with both kids and adults alike!
They’re soft and chewy, with chocolate chips, mini Oreos, and mini chocolate chip cookies in every bite. What more could you want? You just can’t go wrong with adding cookies into cookies!
You can, and we do it often. The dough will work just fine when doubled. Keep in mind that the dough fills a 5-qt mixer bowl pretty full – so unless you are using a larger 7-8-qt mixer bowl, doubling might be difficult.
YES – you absolutely must chill this dough before baking for at least 30 minutes. This is key to the cookies baking correctly.
Yes, Yes, Yes! Chilling the dough is important for a couple of reasons. First – while the dough is chilling the ingredients are coming together. It gives a better overall flavor to the cookie.
The second and probably even more important than the first – is that chilling helps the dough hold together during the baking process.
Without chilling, the dough would not only be too sticky to really roll it into balls. But it would also spread way too much while baking – leaving flat and not very appealing cookies in the end. Please don’t skip the chilling process.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
Yes – 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.
These cute cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
Sure! These adorable cookies are a great base for experimentation. You can change the color and the mix-ins to whatever you like. Keep in mind that by changing them from blue to another color and changing the cookies that are added to something else – they will no longer be “cookie monster cookies” but you can come up with some really cute variations.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.
These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.
This super FUN cookie recipe is 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 cookies like these 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 simple cookie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Cookie Monster Cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Cookie Monster 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!
Grilled Peaches are the perfect summer dessert! Try this recipe for grilled peaches topped with vanilla ice cream and caramel sauce.
Grilled peaches are the perfect summer dessert. They’re sweet, juicy, and delicious. Plus, grilling them is easy and fun.
There’s really nothing like a juicy peach, especially when it’s grilled to perfection. If you’re looking for a new way to prepare these sweet fruits, look no further than this easy grilling recipe. You’ll be amazed at how delicious they turn out!
Grilling season is in full swing and what better way to celebrate than by grilling up some delicious peaches? We are so far north that our peaches aren’t quite ready yet – but for those of you who are already enjoying a crop of delicious peaches – this one is for you.
Whether you’re a novice or an experienced grill master, these recipes are sure to impress your guests. So fire up the grill and get cooking!
To store grilled peaches, first, allow them to cool completely. Then, place them in an airtight container and store them in the fridge for up to 3 days. When you’re ready to eat them, simply reheat them on the grill or in a pan on the stove.
For best results, please grill them for about 8-10 minutes. No need to flip them over, since they are rounded on the other side, they won’t have enough contact with the grill for it to make a difference.
Yes! Grilled peaches go great with other fruits like nectarines, plums, and cherries. Get creative and experiment with different flavor combinations. These would be great when added to a dinner salad, tossed fruit salad and so much more.
In addition to the classic ice cream topping, grilled peaches also taste great with whipped cream, honey, or a simple dusting of sugar. Get creative and experiment with different flavor combinations.
Yes! Just be sure to thaw them completely before grilling. Frozen peaches will also take longer to grill, so be patient.
I would imagine that because most frozen peaches come pre-sliced, you would have to place them in a container or on a griddle over the grill. They would essentially become smoked peaches since they wouldn’t be touching the grill grates.
Absolutely! Just follow your favorite recipe and substitute grilled peaches for the fresh or canned peaches called for in the recipe. Yum!
I have not tried baking a pie on the grill yet. But stay tuned, it is on my wish list.
Nope – you can make this recipe with either yellow or white peaches. They are both equally delicious. Just make sure they are ripe but still firm enough that they don’t squish when you cut them and remove the pit.
Yes – if you would like to grill these peaches on the stovetop instead of the bbq that is possible. I found that using a cast-iron skillet works best for this – preferably one that has grooves in the bottom like this grill pan here.
First – Wash thoroughly by rinsing under water and rubbing gently with your hands.
Then – if you want to peel the skin before cutting – if the peach isn’t fully ripe, use a peeler to remove the skin. Otherwise, score the skin on top and blanch them in boiling water for 15 seconds. After that, immerse them in an ice bath to halt the cooking process. This method allows you to remove the peaches’ skins without cooking them.
To cut into slices – Place the peach on a cutting board with its stem side up. Cut angled pieces from the peach using a paring knife, starting from the stem end. To remove the flesh, cut away any tissue around the pit if necessary. This results in between 10 and 12 slices.
Leaving the peel on – Start with the peach at the top of the stem, where there is a natural indent. Cut down into the flesh until you hit the pit with a sharp paring knife. Continue cutting around to the other side until it reaches where you started.
Twist each half, then hold. If it comes apart with little effort, the peach is a freestone. It’s most likely a clingstone peach if you need to remove the pit from the flesh by cutting.
Choose one of the sides, then use the blade’s tip to make small incisions along the pit’s curve, separating the flesh. The remaining portion will still have the pit in the middle since you removed half of it with tiny sawing motions.
This easy grilling 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 fruit like this on your grill 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 grilled dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy grilled peach recipe, you’re going to love these other easy summer recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Grilled Peaches 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!
Looking for an Easy Lemon Cake Recipe? This one is simple to follow and yields a delicious dessert. The cake is moist and tangy, with a subtle sweetness that pairs perfectly with a cup of tea or coffee. Give it a try!
Do you love lemon? This easy lemon cake recipe is for you. It’s a soft, fluffy cake with a light lemony flavor. Best of all, it’s really easy to make!
So if you’re looking for an impressive dessert that doesn’t require a lot of effort, this is the recipe for you. Enjoy!
I’m just here working my way through all of mom’s cake recipes. While a whole lot of them are several layers and super elaborate – she has some in her collection that are simple and easy – like this lemon cake.
I love this one because it falls into the snack cake category being that it is only one layer, is on the smaller side of 8″ square, and whips up fairly quickly.
It is perfect for bunco night, a small backyard bbq or brunch at church. I know you’ll love this one as much as we do.
Yes – of course. Just like any other cake, you can freeze this lemon cake. Just make sure to wrap the cake tightly with plastic wrap or place it in an airtight container before freezing. Use it within 3 months.
Making this lemon cake the day before is a great idea. Just be sure to cover with plastic wrap before refrigerating. You can also make the cake and icing the day before and then add the icing fresh before you serve it the next day.
This lemon cake should be stored, covered, in the fridge for up to 3-4 days. This cake does freeze well if stored in an airtight container or wrapped tightly in plastic wrap and then aluminum foil. Store in the freezer for up to 2 months, and thaw in the fridge overnight before serving.
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.
The amount of batter in a cake pan is crucial to the recipe. The cake could sink in the middle or overflow if there is too much batter. If you don’t use enough batter, you’ll end up with a thin, flimsy, and dry cake (the moisture will evaporate too rapidly). When switching pan size, follow this guideline: fill halfway to two-thirds full. If you have any leftovers – make them into cupcakes.
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.
Cake flour is very finely milled making it lighter in texture, it is bleached so it has a lighter color, and has a much lower protein content than your standard all-purpose. All of these things will change the overall texture, rise and consistency of the cake since it will produce less gluten.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
This Lemon 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 homemade cake recipe before, & you might be a bit nervous – but you’re going to love this. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious cake recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy lemon cake recipe, you’re going to love these other cake recipes too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Lemon 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!
This peach pie features a flaky crust, a buttery, sweet peach filling, and a crisp and crumbly topping that complements the juicy peaches perfectly.
It’s a comforting dessert that combines the best of summer succulent fruit with a classic crumb topping.
View postRice Krispie Cookies are a delicious, easy-to-make cookie recipe that can be customized with whatever mix-ins you like. Perfect when enjoyed with a glass of cold milk.
Rice Krispie Cookies are a classic and for good reason! They’re easy to make, taste delicious, and are always a crowd-pleaser. Plus, they’re perfect for any occasion – from birthday parties to holidays.
So whether you’re a seasoned baker or just getting started, these cookies are definitely worth giving a try. Enjoy!
When it comes to cookies, there are a few classic recipes that always come to mind. Chocolate chip cookies, oatmeal cookies, and of course, rice Krispie cookies!
This easy and fun recipe is perfect for cookie lovers of all ages. Plus, these Rice Krispie cookies are a great cookie for adding your favorite mix-ins to give them that personal touch.
But the best part is that these cookies don’t require any chill time – making them ready in less than 30 minutes. That is AWESOME! So what are you waiting for? Try this awesome recipe today!
No, this is a no-chill recipe so you can bake the cookies right away. This is perfect for when you want fresh, warm cookies but you don’t want to wait for the dough to chill.
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.
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.
The answer may surprise you, but yes, the Rice Krispies will actually stay crunchy in Rice Krispie cookies! This is because the cereal is coated to hold up to milk when eaten as cereal, which helps to preserve its crunchiness.
So, if you’re looking for a cookie that’s both crispy and chewy, then these are a perfect choice!
These Rice Krispie cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
Sure! These Rice Krispie are a great base for experimentation. Try adding nuts, dried fruit, or even different types of chocolate chips. I like to change up the M&M’s for each holiday or season. They make a great treat to bring to so many different gatherings. Get creative and see what you come up with!
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.
These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.
This recipe will make THREE dozen cookies. However, the quantities of our ingredients are mathematically easy to halve or double if you would like to make fewer or more cookies.
This super soft and chewy cookie recipe is 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 cookies like these 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 simple cookie recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy rice krispie cookies recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Rice Krispie 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!
Our coconut poke cake is the perfect dessert for your next party, potluck, or family gathering. Decorated with sweet coconut and a cherry on top!
If you’re a fan of both coconut and poke cakes, then this recipe is definitely for you! This delicious dessert is made with a layer of vanilla cake base and then poked with a creamy coconut filling.
To top it all off, we’ve added some sweetened coconut, whipped cream, and a cherry on top for an extra bit of flavor. Be sure to give this recipe a try the next time you’re in the mood for something sweet and Coconut Poke Cake is guaranteed to satisfy your cravings!
View postChocolate Cake with Peanut Butter Frosting is the perfect homemade cake recipe for celebrating birthdays, holidays, or special occasions.
There’s just something undeniably yummy about the combination of chocolate and peanut butter, isn’t there? It’s a match made in flavor heaven, and that’s exactly what this Chocolate Cake with Peanut Butter Frosting offers.
A deep, rich chocolate cake combined with a creamy, salty-sweet peanut butter frosting. All that, topped off with a decadent chocolate ganache, this cake is a dream for chocolate and peanut butter lovers alike.
View postBirthday Cheesecake is a rich, and sweet dessert packed with Funfetti sprinkles. You can’t go wrong when celebrating with this confetti cheesecake!
If you love cheesecake and you love sprinkles, then you’re going to love this Birthday Funfetti Cheesecake recipe! It’s simple to make and is bursting with delicious vanilla flavor.
The best part is the fun colorful sprinkles throughout that make it look pretty too! Serve this up for your next party and everyone will be asking for the recipe. Enjoy!
It’s no secret that cheesecake is one of my favorite desserts. In fact, I love it so much that I’ve made a few different versions of it here.
But today, I want to share with you my all-time favorite cheesecake recipe: Birthday Funfetti Cheesecake. This cheesecake is bursting with flavor and has a delicious creamy texture.
Plus, the funfetti sprinkles make it extra special and festive. If you’re looking for a show-stopping dessert for your next gathering, look no further than this super cute and delicious Confetti Cheesecake!
Basically, Funfetti is soft, fluffy, vanilla cake with rainbow sprinkles baked throughout. It’s FUN and probably my most favorite flavor of cake. I have heard that in other regions it is referred to as confetti cake. But then Pillsbury came out with an actual Funfetti variety of their box mix – which made it all the more popular.
This cheesecake stores well for up to 5 days in the fridge. This cheesecake can also be frozen and kept for up to 6 months as long as it has been in an airtight container.
Although many believe it was invented in New York, cheesecake actually originated in Greece over 4000 years ago. They would pound cheese into a thick paste and sweeten it with honey before combining it with wheat dough to make a crust.
It is similar to the cheesecakes we know today and I am so glad they thought to make something so delicious that we enjoy today.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
A Springform Pan is the perfect baking pan for any type of cheesecake. They are unique because they have removable sides that allow you to easily get your cake out without breaking it.
Well, yes and no. If you want a traditional round and tall cheesecake like you see here, then the answer is yes. Without being able to remove the sides of the pan as you do with a springform, you won’t be able to remove the cheesecake and keep it in slices.
However, if you want to make this in a 9×13 shallow pan, that would work too. When working with a more shallow pan and cutting into bars instead of slices, the cheesecake is easier to remove and serve.
When you can just press down with your knife without “sawing” with a serrated blade, cheesecakes cut the most neatly. Next, wash the knife in hot water (or put it in a large cup of heated water) and dry it off.
Insert the blade’s tip into the center of your cheesecake and press it down and in. You can also slice your cheesecake using cheese wire or dental floss to get clean, smooth pieces. Remember that slice sizes are determined by the size of your cake.
Yes – you can use cookies such as Oreos for the crust of this cheesecake. A golden Oreo would be delicious. To do this, use
Combine the cookie crumbs and melted butter, mixing until the crumbs resemble wet sand.
Press the mixture into the bottom of the springform pan. Place in the freezer until you are ready to fill it. This helps to solidify the crust.
This is important – just because the package says “sprinkles” doesn’t necessarily mean that it is in-fact sprinkles.
I see a lot of people using colored sanding sugar that is labeled as sprinkles.
This will not work as well because when that sugar gets wet – like when mixed into a moist dough or batter or when placed in the refrigerator, it will sweat & the color will bleed out.
“Sprinkles” called Nonpareils are also not great for this recipe because they also bleed.
The lumpy filling is caused by the cream cheese being too cold. When you combine the remaining dry and room-temperature ingredients with the chilly cream cheese, it won’t properly blend with them, leaving tiny lumps of cream cheese throughout the mixture.
Cheesecake isn’t really considered diet food. It is rich and creamy because of the full fat that is in the cream cheese.
Because of this, I don’t recommend using a low-fat or fat-free product to make this recipe.
This Funfetti cheesecake recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made a homemade cheesecake recipe before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this delicious dessert recipe. (you can also SHOP MY FAVORITES in my store)
If you love this confetti birthday cheesecake recipe, you’re going to love these other cheesecake treats too. Please click each link below to find the easy, printable recipe!
Frosted Funfetti Cake Mix Cookies
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Homemade Turtle Ice Cream is a sweet and creamy treat. It’s loaded with Turtle Bites candy, fudge sauce, caramel syrup, and toasted pecans.
Welcome, all you ice cream enthusiasts! Get ready to dive into a sea of smooth creaminess, delicious chocolate, and gooey caramel, all mixed together with crunchy pecans. Yes, we’re talking about the unforgettable Turtle Ice Cream.
It’s a treat that will surely steal your heart (and taste buds!). This homemade dessert can brighten up even the gloomiest of days, making it the perfect creamy adventure for all ages. It’s one of the best homemade ice creams I’ve had. So, let’s get started!
View postEasy Coconut Cupcakes are a delicious recipe for any occasion. They’re made with coconut milk and topped with lime cream cheese frosting. Great for summer and the serious coconut lovers out there!
If you’re looking for an easy dessert to take to your next potluck, these coconut cupcakes are a perfect choice! Made with just a few simple ingredients, they’ll be a hit with everyone. Plus, the lime cream cheese frosting is delicious and decadent.
So go ahead and give them a try – you won’t regret it!
View postS’mores Cake is made with a yellow cake base, graham cracker crumbs, layered with hot fudge, and decorated with toasted marshmallow buttercream frosting, piles of fluffy marshmallows and so much more. It’s the ultimate summer celebration cake for serious s’mores lovers!
There’s one thing I do every summer – make my mom a birthday cake. She passed away almost 9 years ago now, but I still always celebrate her birthday each year.
You see, she was a cake decorator – so she was all about the cake. Plus, I’m always up for a reason to make some new over-the-top cake recipe and enjoy it in her honor.
View postHomemade Black Forest Ice Cream packed full of sweet cherries and hot fudge. This decadent favorite is an easy-to-make summer treat.
Black Forest Ice Cream is the perfect summer treat! This rich and creamy ice cream is made with fresh or frozen cherries and chocolate fudge, and it’s so easy to make at home.
Just a few simple ingredients and you’ll have a delicious dessert that everyone will love.
If you’re looking for a homemade ice cream recipe that’s sure to please, look no further than Black Forest Ice Cream. This classic flavor is always a hit, and it’s so easy to make.
With just a few simple ingredients, you can have this delicious dessert ready in no time. Black Forest Ice Cream is the perfect summer treat!
Contrary to what you would initially picture as a good flavoring for ice cream, adding unsweetened chocolate capitalizes on the natural bitterness of the chocolate without over-sweetening the mix. This is key for a black forest ice cream since the black cherries will also be on the tart side. You want these flavors to pair well, requiring you to carefully control just how much sugar you would like to add to the mix.
With this being said, you can absolutely add semi-sweet chocolate to the mix if you do not have unsweetened chocolate available. Just know that you may want to reduce the amount of sugar that you add to the mix in order to compensate for the additional sweetness.
You can use imitation vanilla instead of real vanilla extract in this recipe. Vanilla is in high demand and short supply as of late. This means that the price is going to go up, making imitation vanilla a more economical option.
To save on the cost of real vanilla extract, I make my own vanilla at home. To do this, soak three to five vanilla beans in vodka and store the mix in a mason jar in a cool, dry place. Once the alcohol turns a rich dark brown color, it has extracted much of the vanillin from the beans, adopting its flavor. Use it as you would use ordinary vanilla extract. It does not go bad but should remain in a cool, dry place for the duration of its lifetime.
It is generally unsafe to eat raw eggs due to the presence of salmonella. However, you can enjoy this recipe safely by using pasteurized eggs instead of the normal eggs you would pick up in the store. This reduces your risk of accidentally consuming harmful microorganisms.
Absolutely! When adding mix-ins to this recipe, you are only limited by your imagination. Traditionally, the chocolate base of this ice cream would go great with frozen or fresh raspberries, strawberries, blackberries, and blueberries.
Just be careful about the water content in the types of fruit you add to the mix. This could make your ice cream turn out icier than desired. Alternatively, you can also experiment by adding whole chocolate chips or brownie bits to the mix for a more decadent and rich flavor.
In the ice cream maker linked below, this takes approximately 30 minutes to freeze into soft serve.
It is no problem if you do not have a double boiler available in your kitchen arsenal. Keep in mind that the goal of using it would be to keep the chocolate from being exposed to the direct heat that would cause it to separate into its components.
Instead of using a double boiler, you can put some water in the bottom of a saucepan, then place a metal or glass mixing bowl over the top of the pan for you to mix the chocolate in. This would achieve what you are looking for as you melt the chocolate and mix your ingredients.
You can safely store your homemade ice cream in the freezer for up to one month before it is time for you to make a new batch.
The name of the game when making good homemade ice cream is freezing your mixture as fast as possible. The reason for this is that the faster you freeze your base, the smaller the ice crystal will be throughout the mix. This will give you a much creamier and more even mixture throughout. This is why many ice cream companies will super freeze their products with liquid nitrogen.
In our case, we do not have any fancy factory machinery or liquid nitrogen on hand. However, we can achieve that creamy texture by cooling our mixture to just above freezing before we place it in the ice cream maker. You will find that though this takes some additional time, the result is well worth it!
If your ice cream became icy rather than creamy and smooth, this means that the mixture froze too slowly, allowing large ice crystals to form throughout. In the future, you may want to try pre-cooling your ice cream in the refrigerator before attempting to mix it in the ice cream maker.
This ice cream recipe is SUPER EASY and delicious – and if you’re like me this time of year, then you maybe already have some of these items on hand OR maybe you have never made homemade ice cream before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this frozen treat recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy homemade ice cream recipe, you’re going to love these other frozen treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Homemade Black Forest Ice Cream as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Fresh Strawberry Cupcakes are sweet, with a perfect crumble. Made with fresh strawberries and frosted with strawberry cream cheese frosting.
Fresh strawberry cupcakes are the perfect summer dessert! Made with fresh strawberries, these cupcakes are deliciously moist and bursting with flavor.
They’re perfect for summer parties, picnics, and potlucks. And, they’re super easy to make! So, if you’re looking for a delicious and refreshing dessert, look no further than Fresh Strawberry Cupcakes!
We love strawberries in this house. A few years back I made this strawberry cake with a strawberry buttercream frosting. It was such a hit!
But I don’t always want or need to make a large, 2-layer cake. Sometimes I just want some cupcakes. So I whipped up these delicious little gems with some fresh strawberry chunks.
Then, because I already had a strawberry buttercream frosting, I decided to make these with a strawberry cream cheese frosting that was definitely a new favorite here. I know you’ll love these as much as we do.
You can store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once they are frosted, I recommend refrigeration because of the butter and dairy in the frosting.
Keep in mind that if you decide to add decorations such as sanding sugar or nonpareils – the colors will bleed when stored in a moist place like the fridge. Decorations such as jimmies should hold up fine to refrigeration.
Not necessarily. Food coloring itself is not unhealthy. Some people have medical conditions and allergies that are agitated by food coloring. Additionally, some studies suggest that certain food dyes can lead to hyperactivity in children but the correlation between the two is somewhat murky.
Some people would rather not consume too much food coloring to reduce the number of dyes they ingest. There are many plant-based alternatives to artificial food dyes available for sale on the web. For example, some companies will use beet juice as a natural alternative to red dyes. Be sure to do your homework to find a product that best suits your interest. There are so many out there!
For this recipe, the type of food coloring you decide to use is interchangeable. Typically, liquid food coloring contains a bit of water and can make your batter runnier if used in excess. In situations where your recipe is moisture sensitive, powdered food coloring will be best.
You can also use gel food coloring – adjusting the amount to your desired shade. For this recipe, feel free to use what you are comfortable with.
Yes, absolutely, that will work just fine. Just be sure to thaw them & pat them dry before using.
Cream cheese frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.
Yes, you can freeze this cream cheese frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
Runny frosting can be a frustrating development when you are trying to complete your cake recipe. If you find that your frosting is runny, simply try adding more confectioner’s sugar to the mix. This will allow for the absorption of more oils and moisture throughout the mix, giving it a thicker consistency.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
This cupcake 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 cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
If you love this easy strawberry cupcake recipe, you’re going to love these other cupcake ideas too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Fresh Strawberry Cupcakes 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!
These Pudding Shots are made with cheesecake pudding, a shot of vodka, and tinted in red, white, and blue for the summer holidays! Easy to make and a fun treat for adult parties – make them for Memorial Day, 4th of July, and Labor Day too! You can change them up with different colors for any celebration.
Pudding shots are a type of alcoholic treat made by combining pudding mix with alcohol. Pudding shots can be made with any flavor of pudding, but cheesecake is a popular choice.
These shots are often served as part of a dessert course, but they can also be enjoyed as a party-time treat or as a snack.
View postFresh, tangy, and so-yummy, Orange Loaf Cake is the perfect sweet treat for the citrus lover. Simple to make and great for so many occasions.
Say hello to a burst of sunshine and your new favorite afternoon treat – the Orange Loaf Cake. This delicious cake comes with a perfect balance of sweetness and citrus, making it the ideal companion for your cup of tea or coffee.
It’s incredibly moist, thanks to the yogurt and oil, and the easy orange glaze adds a tangy sweetness that ties everything together beautifully. In about 45-55 minutes you’ll have a warm, moist orange loaf cake that will fill your home with its amazing aroma!
View postCreate your own delicious Mrs. Fields Chocolate Chip Cookies! This copycat recipe is soft, chewy, and requires no chill time! You can’t beat that!
Mrs. Fields Chocolate Chip Cookies are some of the most iconic cookies around. And for good reason – they’re delicious! But if you don’t live near a Mrs. Fields store, getting your hands on these cookies can be tricky.
Luckily, we’ve got a copycat recipe that is just as good as the real thing, and doesn’t require any chill time! So whether you’re craving Mrs. Fields Chocolate Chip Cookies or just want to try your hand at making them yourself, this recipe is for you.
This copycat recipe for Mrs. Fields Chocolate Chip Cookies yields cookies that are soft and chewy on the inside with a slight crunch on the outside – just like the real thing!
But my favorite part is that there’s no need to chill the dough before baking, so you can have Mrs. Fields Chocolate Chip Cookies in your oven in no time at all.
As soon as the craving strikes – you can have these cookies in less than 30 minutes!
Mrs. Fields is a company that specializes in freshly baked cookies, brownies, and other treats. The company was founded in 1977 by Debbi Fields, and today has locations all over the United States and in several other countries.
Mrs. Fields is best known for its signature cookies, which come in a variety of flavors including chocolate chip, oatmeal raisin, and peanut butter. The company also offers a wide selection of other baked goods, including muffins, scones, and cupcakes.
In addition to cookies and other treats, Mrs. Fields also sells a variety of Gifts and Gift Baskets. These gifts can be sent to friends, family, or business associates, and include items such as cookie tins, mug sets, and gift cards. Mrs. Fields also offers a corporate gift program for businesses that want to send gifts to their employees or clients.
If you’re looking for a delicious treat, Mrs. Fields is the place to go. With a wide selection of cookies, brownies, and other baked goods, there’s something for everyone to enjoy. Mrs. Fields also offers a variety of gifts and gift baskets, making it easy to find the perfect present for any occasion.
For more information – please visit Mrs. Field’s website.
This is really a personal preference. If you are happy with just a little salt to cut the sweetness, then use unsalted butter.
I usually use whatever I have on hand because when I’m busy preparing for the holidays, I really don’t care about 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.
You can use imitation vanilla instead of real vanilla extract in this recipe. Vanilla is in high demand and short supply as of late. This means that the price is going to go up, making imitation vanilla a more economical option.
To save on the cost of real vanilla extract, I make my own vanilla at home. To do this, soak three to five vanilla beans in vodka and store the mix in a mason jar in a cool, dry place.
Once the alcohol turns a rich dark brown color, it has extracted much of the vanillin from the beans, adopting their flavor. Use it as you would use ordinary vanilla extract. It does not go bad but should remain in a cool, dry place for the duration of its lifetime.
Creaming butter and sugar together is key to getting giving structure to your dough so that a cookie is light and fluffy. This is because you are incorporating air into the mix when you beat the butter.
When creaming your butter and sugar together, it is important to make sure that you start with soft butter. Add the butter and sugar to the mixing bowl and mix on medium speed for 2-3 minutes. You want to make sure that you stop when you get firm peaks. Be careful not to overmix because you will end up with an oily mix that fails to incorporate the air you need to make this recipe.
Note that at this phase of the recipe, we have already creamed our butter and sugar together and we are now adding the remainder of our dry ingredients. We want to be careful not to overmix because we just incorporated those valuable microscopic air bubbles into our butter to get that light, fluffy mix. If we were to overmix, we would get a more oily mixture that loses all of those air bubbles we worked so hard for. This will lead to flat, dense cookies.
This recipe will make four dozen cookies. However, the quantities of our ingredients are mathematically easy to halve or double if you would like to make fewer or more cookies.
Absolutely! Most cookie dough will freeze very well. You can expect it to have a frozen shelf life of up to three months before you will need to make another batch.
Packing your brown sugar is crucial for making consistent measurements. If you do not pack your brown sugar, you are leaving little air pockets in your measuring cup that will reduce the true amount of brown sugar you are adding to the recipe.
These pockets are never uniform, meaning that scooping without packing will add a different quantity each time. Thus, one should always pack their brown sugar when measuring – even if the recipe does not call for it.
Since I make my own brown sugar, I use light brown sugar for almost all of my recipes. But light or dark brown will work in this recipe.
You can also make your own brown sugar with my Homemade Brown Sugar recipe.
These chocolate chip cookies can be stored in an airtight container at room temperature for up to 1 week. If you want them to last longer, you can freeze the dough or the baked cookies for up to 3 months. Just make sure to wrap them tightly in plastic wrap or freezer-safe bags to prevent them from drying out.
Sure! Chocolate chip cookies are a great base for experimentation. Try adding nuts, dried fruit, or even different types of chocolate chips. Get creative and see what you come up with!
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.
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.
No, this is a no-chill recipe so you can bake the cookies right away. This is perfect for when you want fresh, warm cookies but you don’t want to wait for the dough to chill.
This super soft and chewy cookie recipe is 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 chocolate chip cookies like these 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 simple cookie recipe.
If you love this Mrs. Fields Chocolate Chip Cookies – Copycat recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
Copycat DoubleTree Hotel Cookies
Lofthouse Sugar Cookies – Copycat Recipe
Chocolate Malted Crunch Ice Cream
If you love this recipe for Mrs. Fields Chocolate Chip Cookies – Copycat Recipe as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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Be sure to follow me on my social media, so you never miss a post!
Skip the store-bought, pre-made treats this year and make your own Fourth of July Cupcakes! These red, white, and blue desserts are perfect for celebrating America’s birthday.
What better way to celebrate the Fourth of July than with some patriotic cupcakes? These Fourth of July Cupcakes are the perfect treat for any holiday gathering.
Made with red, white, and blue batter, they’re sure to be a hit with family and friends alike. So fire up the grill, break out the fireworks and enjoy some Fourth of July cupcakes!
What I love about these cupcakes is that we made them with a cake mix base – but added different ingredients than the box calls for. However, you can make these using your favorite homemade cupcake recipe if you like or try ours.
I guarantee everyone will swoon over these super-cute holiday cupcakes. They are always a hit at our patriotic celebrations!
You can store the unfrosted cupcakes in an airtight container at room temperature for up to 4 days. Once they are frosted, I recommend refrigeration because of the butter and dairy in the frosting.
Keep in mind that if you are using sanding sugar or nonpareils for your sprinkles – the colors will bleed when stored in a moist place like the fridge. The jimmies and star sprinkles should hold up fine to refrigeration.
Though it seems kind of weird to put sour cream in a cake recipe, there are a couple of benefits that make it completely worth it! One reason one would want to use sour cream in their cake recipe is that the fat and whey content encourages moisture retention in the batter during the baking process. This leaves you with that moist cake that everyone strives for when making good cupcakes.
An additional reason is that the sour cream reacts well with the baking soda in the batter. This allows the batter to rise faster, giving you a lighter, fluffier final product.
Adding egg whites rather than the whole egg is key to getting a white cake instead of a yellow cake. Though the yolk would add a richer flavor to your cake, the whites are the part that contains the fats and emulsifiers that allow for evenly blending ingredients in the batter and a softer final product.
Not necessarily. Food coloring itself is not unhealthy. Some people have medical conditions and allergies that are agitated by food coloring. Additionally, some studies suggest that certain food dyes can lead to hyperactivity in children but the correlation between the two is somewhat murky.
Some people would rather not consume too much food coloring to reduce the number of dyes they ingest. There are many plant-based alternatives to artificial food dyes available for sale on the web. For example, some companies will use beet juice as a natural alternative to red dyes. Be sure to do your homework to find a product that best suits your interest. There are so many out there!
To save some time, just use store-bought frosting. You can use 3 whole eggs rather than the 4 egg whites, but the cake won’t be as white.
This is great for the Fourth of July, but you can try it with other colors for parties and holidays.
Buttercream frosting can be stored in an airtight container in the fridge for up to 2 weeks. Simply let it come to room temperature before using it.
Yes, you can freeze buttercream frosting. Simply place it in an airtight container and store it in the freezer for up to 3 months. Thaw it overnight in the fridge before using it.
You can! Just know that this will take considerably more time and effort to get it to the right consistency.
To make this frosting by hand, a large bowl and wooden spoon will do the trick. Be sure that your butter is extra soft to cut back on the amount of work you must put into adequately blending your ingredients.
You will need to take your butter out of the fridge about an hour before you would like to make the recipe for the butter to soften but not get too soft.
For this recipe, the type of food coloring you decide to use is interchangeable. Typically, liquid food coloring contains a bit of water and can make your batter runnier if used in excess. In situations where your recipe is moisture sensitive, powdered food coloring will be best.
You can also use gel food coloring – adjusting the amount to your desired shade. For this recipe, feel free to use what you are comfortable with.
You can use imitation vanilla instead of real vanilla extract in this recipe. Vanilla is in high demand and short supply as of late. This means that the price is going to go up, making imitation vanilla a more economical option.
To save on the cost of real vanilla extract, I make my own vanilla at home. To do this, soak three to five vanilla beans in vodka in a mason jar and store the jar in a cool, dry, and dark place. Once the alcohol turns a rich dark brown color, it has extracted much of the vanillin from the beans, adopting its flavor. Use it as you would use ordinary vanilla extract. It does not go bad but should remain in a cool, dry place for the duration of its lifetime.
There are a couple of ways to do this. The first being that you can take the butter (& any other ingredients that need to be at room temperature) out, leave it on the counter for about 30 minutes while you prep for baking.
I usually start with all my chilled ingredients and pull everything I need out onto the counter before getting started – so I know for sure I have everything before I’m mid-way through I realize I’m out of something.
But sometimes it’s winter and that isn’t enough time to get the ingredients warmed up – OR – I’m just not that organized to plan ahead. It happens. So I have another couple of tricks.
I place the butter in the microwave – wrapped in the paper. (don’t do this if it is wrapped in foil) Then I microwave for 2 seconds – flip – go another 2 seconds – flip again – and continue for 2 seconds on each side.
This is usually enough to get it perfect – sometimes stopping before if it feels soft enough. Take care when doing this method – overly softened butter from the microwave WILL ALTER the end result of the recipe. Don’t over-do it.
My third method is to place the wrapped butter sticks in a zip-top bag and place it in a bowl of warm water. I do this with the eggs too. If the water isn’t too hot it can be THE PERFECT way to get “room-temperature” ingredients.
Being that heavy cream has a much higher fat content than milk, you will notice that your frosting is less creamy and thick when making this substitution. However, the difference can be subtle. You should avoid trying to balance the difference in fat content by adding more butter since you will also be adding more oils to the mix, potentially making your frosting runny.
Runny frosting can be a frustrating development when you are trying to complete your cake recipe. If you find that your frosting is runny, simply try adding more confectioner’s sugar to the mix. This will allow for the absorption of more oils and moisture throughout the mix, giving it a thicker consistency.
Room temperature ingredients help to ensure that everything blends together perfectly. You don’t want any pockets of unblended butter. You want everything evenly disbursed for the perfect texture.
When your dairy products are at room temperature, they can create an emulsion. It’s essential to have an emulsion because air gets trapped, so the baked goods expand and get fluffy as it bakes.
You bet! I have a great homemade vanilla cupcake recipe that you can use as the base for these cupcakes. Once you have the batter mixed – then follow the steps below for separating and tinting to make the colors before baking. You can also try the multi-colored frosting method included in that recipe post.
The key to moist, fluffy cupcakes is to create air bubbles in the batter that expand during baking. You’ll wind up with dense, heavy cupcakes if you overmix your batter. Always use a low speed when mixing and stop just before all of the components are combined.
This cupcake 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 cupcakes before, & you might be a bit nervous – but you’re going to love them. I have made a list below of the things I absolutely can’t live without when it comes to making this cupcake recipe.
If you love this easy Patriotic cupcake recipe, you’re going to love these other holiday treats too. Please click each link below to find the easy, printable recipe!
If you love this recipe for Fourth of July Cupcakes as much as I do, please write a five-star review, and be sure to help me share on Facebook and Pinterest!
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