Old Fashioned Banana Pudding Recipe with Condensed Milk

Feb 14, 2019 · 4 Comments

Try this Old Fashioned Banana Pudding Recipe with Condensed Milk made quickly using condensed milk, instant vanilla pudding mix, and whipped topping. This is very refreshing to eat on a warm day and great to bring for potluck. No egg needed!

Craving more delicious ways to enjoy bananas? Check out these delightful recipes: No Bake Banana Pie, Banana Cake, Mini Banana Muffins, and Vegan Banana Pancakes.

banana pudding with vanilla wafers in a small glass bowl

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Substitutions

Cool whip: you can use heavy whipping cream as an alternative. Just make sure it is creamed well and has a fluffy texture before folding it in the pudding mixture. It won't be as creamy if you use runny whipping cream.

Variations

Do you love super-creamy desserts? Add in some cream cheese for added flavor. I am sure it would taste so good and extra creamy.
Add ripe mangoes for a real tropical taste in the dessert!
For a delightful twist, top your banana pudding with a meringue made from whipped egg whites. Bake until golden for a beautiful and airy layer that complements the creamy pudding.
To enhance the banana flavor in your pudding, consider adding a few drops of banana extract, which will intensify the overall taste without altering the texture.

Storage

Refrigerator: Store the banana pudding in an airtight container in the refrigerator for up to 3-4 days.
Freezer: You can freeze the pudding mixture without bananas in an airtight container for up to 2 months.
Serving Suggestions: To maintain freshness, layer the pudding and bananas separately if you anticipate leftovers.

bowl of creamy banana pudding with vanilla wafers

Ingredients

Gather the ingredients first before starting. In this way, you can save so much time and energy by not walking to and fro from your kitchen counter to your pantry or fridge 🙂

instant vanilla pudding mix
milk
sweetened condensed milk
vanilla extract
frozen whipped topping
vanilla wafers or cookies
bananas

seven ingredients for banana pudding recipe

Instructions

In a large bowl, add the cold milk and the instant pudding mix:

instant pudding mix and cold milk in a bowl for banana pudding recipe

Whisk the vanilla pudding and milk for about 2 minutes or until stiff peaks form:

mixing the cold milk and banana pudding mix with a hand mixer

Stir in the condensed milk, vanilla extract, and continue mixing until combined:

mixing the pudding mixture with condensed milk and vanilla extract for banana pudding recipe

We are almost done with the pudding mixture! I am so excited!

The last ingredient you are going to add is the whipped cream topping. Fold it in until it is well combined:

whipped cream and banana pudding mixture in a bowl for banana pudding recipe

Do you see the visible whipped topping lumps in my mixture? I love biting into them each time I eat desserts like this. That is why I left a few of the lumps but if you like it extra smooth, you can continue folding it gently until you achieve the consistency that you like. Set the bowl aside:

ready to use banana pudding mixture for banana pudding recipe

Slice the bananas thinly. I like using the bananas with the brown specks on the banana skin or peel because it is way sweeter than those which have a perfect yellow peel. Are you wondering why I dip the banana slices in lemon juice? I do that so that the bananas even after chilling it do not turn brown. The discoloration isn't too pretty for a dessert 🙂

dipping sliced bananas into lemon juice for banana pudding recipe

Then layer wafers, bananas and pudding mixture in a 9x13 inch pan or baking dish. There isn't a "rule" in layering the wafers and bananas so you can just dump them in however you like:

layering vanilla wafers and sliced bananas in a glass container for banana pudding recipe

Add the pudding mixture to the banana-wafer layer you have made. Make sure to cover everything so that everyone who takes a slice of this delicious banana pudding will get a share of the pudding mixture:

putting the pudding mixture on top of the banana and vanilla wafers layer for banana pudding recipe

Add the last half whipped topping to the top layer and decorate with wafers or bananas:

delicious side view of the banana pudding from scratch recipe

I decorated mine by simply placing the left-over sliced bananas alternately with the vanilla wafers. Then on top, I kind of draw squares and then placed a vanilla wafer on each square, just to make it a look a bit fancy.

Chill until serving:

old fashioned banana pudding in glass pan

That's it, Simply Bakers! A very easy and quick banana dessert you can make from scratch! Perfect if you are craving for something sweet and don't want to do the grocery shopping! Enjoy it with family and friends! I am sure they will love this!

Top Tips

For any banana dessert that you are making, it is best to use bananas that are on the over-ripe stage as it is much sweeter and gives out that delicious aroma. You can tell when a banana is very sweet and perfect to use for desserts like this banana pudding recipe when the banana peel or skin already has brown spots or specks.
Brownish and dark bananas in a no-bake dessert don't look pretty when served. To avoid this, dip them in lemon juice or calamansi juice (if you are in a tropical country like the Philippines), before using it or mixing it with other ingredients. The high level of ascorbic acid or Vitamin C in lemons and calamansi prevent any fruit from browning, plus it also has a low level of acidity which helps in maintaining the natural color of fruits when dipped into the juice.

Frequently Asked Questions

How do you keep bananas from turning brown and banana pudding?

Like how I do it each time I use bananas for dessert, I dip the bananas first in lemon juice, or if you have a lot of calamansi (like in the Philippines, they grow them in backyards), you can use that also. It works just as good.

What can you substitute for vanilla wafers in banana pudding?

You can substitute vanilla wafers with Nilla wafers, graham crackers, shortbread cookies, or even crushed digestive biscuits for a similar texture and flavor.

What is a substitute for vanilla extract in banana pudding?

A good substitute for vanilla extract is almond extract, though you should use it sparingly as it has a stronger flavor; alternatively, you can use vanilla bean paste or a splash of maple syrup for a different twist.

Is banana pudding healthy?

Banana pudding, especially the classic southern dessert recipe, can be both tasty and somewhat nutritious. It offers protein from whipped topping or meringue, fiber from bananas, and quick energy from its carbs. However, it’s high in sugar, and cholesterol may rise if egg yolks are used. Enjoy it as an occasional treat within a balanced diet.

Banana pudding on a marble table with cookies

3 from 2 votes

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Old Fashioned Banana Pudding Recipe with Condensed Milk

Try this delicious Old Fashioned Banana Pudding made with condensed milk for a delightful dessert! With layers of creamy pudding, bananas, and vanilla wafers, it's sure to impress your guests.

Prep Time15

Total Time15

Course: Dessert

Cuisine: American

Servings: 8 servings

Calories: 140kcal

Author: Lainey

Ingredients

▢ 1 5 ounce package instant vanilla pudding mix
▢ 2 cups cold milk
▢ ¼ cup sweetened condensed milk
▢ 2 teaspoons vanilla extract
▢ 2 12 ounce container frozen whipped topping thawed
▢ 1 11 ounce package vanilla wafers
▢ 5 small bananas

Instructions

In a large mixing bowl, beat the vanilla pudding and milk for about 2 minutes.
Add the condensed milk, vanilla extract, and continue mixing until combined.
Fold in 1 and a half container of whipped topping. Then layer wafers, bananas and pudding mixture in a 9x13 inch pan. Add the last half whipped topping to the top layer and decorate with wafers or bananas.
Chill until serving.

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Serving: 1servingCalories: 140kcalCarbohydrates: 26gProtein: 4gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.001gCholesterol: 11mgSodium: 40mgPotassium: 393mgFiber: 2gSugar: 18gVitamin A: 172IUVitamin C: 7mgCalcium: 106mgIron: 0.2mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

I enjoy making desserts like this because it's a hit whenever I bring it to church potlucks or parties. My best Banana Pudding recipe only requires 7 ingredients and it can be made in under 15 minutes.

Easiest Blueberry Scones Recipe Ever

Feb 6, 2019 · 15 Comments

Learn how to make my Blueberry Scones recipe using fresh berries! A delicious treat for breakfast, brunch, or even an afternoon treat. It's best eaten fresh from the oven and smothered with butter or jam. Yum!

Love blueberries? Try my Blueberry Lemon Poppy Seed Muffins or my Keto Blueberry Pancakes!

Hi Simply Bakers, in all the years I've been baking on YouTube, I have never made a scone recipe!! I've eaten a good amount of scones in my lifetime, but I never got around to baking some until now.

blueberry scones on a plate and parchment paper with fresh blueberries on a green container

These Fresh Blueberry Scones are wonderful and fresh out of the oven. As I was taking photos of the scones, I was popping them in my mouth and enjoying the crumbly texture and sweetness of the blueberries. Since I didn't add a lot of sugar, the sweetness and tartness of the blueberries were able to shine.

In addition, I added a lemon glaze to drizzle over the scones, and I'm so glad I did. I think lemons and blueberries are a great combination; I can foresee making a lemon-blueberry scone in the near future. I didn't show you how to make the glaze in the video, but you can find the glaze recipe in my Lemon Cake post.

blueberry scones on a plate and parchment paper garnished with fresh blueberries

What is the secret to making the perfect scones?

Pop the stick of butter in your freezer for about 30 minutes before grating it. In that way, handling the butter would be easy and would result in even sizes of the grated butter.

Tips and Procedures:

It is important to sift the powdered sugar to make the glaze to avoid a lumpy glaze. Smooth glazes are the best!
Use fresh lemons and fresh lemon zest for the best results when making the glaze. It tastes so much better!
Coat the fresh blueberries with flour first before mixing them in the dough to prevent the blueberries from settling at the bottom. This is especially true for more runny batters.
Have you tried "scooped" scones? You can do that with this recipe. Just scoop the dough using an ice cream scoop and bake, instead of slicing it.

blueberry scones on a parchment paper and garnished with fresh blueberries

How to Make this Blueberry Scone Recipe:

Listed below are all the ingredients you will need:

egg
sour cream
all-purpose flour
granulated sugar
salt
baking soda
baking powder
unsalted butter
frozen or fresh blueberries

Before starting the mixing and kneading process, don't forget to preheat the oven to 400 F and move the rack to the center. The blueberry scone dough is a bit dense so it needs the right temperature for it to be baked properly. Now, let's begin!

Here are the ingredients you will need to make these easy, delicious Blueberry Scones!

Ingredients for Easy and Delicious Blueberry Scones Recipe

In a medium-sized bowl add the eggs and sour cream:

eggs and sour cream in a mixing bowl with rubber spatula

Mix until it's well combined. Set aside:

mixing eggs and sour cream with wire whisk for blueberry scones recipe

In a large bowl whisk together the flour, granulated sugar, salt, baking powder, and baking soda. Mix well until all the ingredients are thoroughly combined:

dry ingredients for the blueberry scones recipe

Now, here is the tedious part. Using a grater, grate the frozen unsalted butter into the bowl:

grating frozen unsalted butter for the blueberry scones recipe

After grating the whole stick of unsalted butter, mix with a fork till just combined:

mixing dry ingredients and grated unsalted butter for the blueberry scones recipe

It's time to mix the wet batter with the dry ingredients. Mix until it's well combined and there are no lumps:

mixing wet and dry ingredients for the blueberry scones recipe

Add the fresh blueberries and knead the dough until everything is mixed in:

Don't worry about crushing some of the fresh blueberries. It would still taste good 🙂

kneading the blueberry scone dough and added in fresh blueberries

Lay the dough on a floured surface and create a circle like a pizza 🙂 (check the youtube video). Then slice into 9 pieces with a pastry cutter (or you can make the slices thinner if you want to have more scones):

slicing the round blueberry scone dough with a pastry cutter

Place on a mat or baking sheet lined with parchment paper:

As you can see, I added a bit of organic white sugar on top of the scones. I did not add much sugar when I was making the dough and I decided to add just a bit of sweetness to it.

raw blueberry scone slices on parchment paper sprinkled with raw organic white sugar

Bake for 15-17 minutes and there you have it! Easy, delicious homemade blueberry scones! Your kitchen will smell amazing!

freshly baked blueberry scones on a baking tray

The magic doesn't stop there, this step is optional, but lemon and blueberry go well together so it is best to drizzle lemon glaze. It would take your blueberry scones over the top! Yum!

freshly baked blueberry scones on a cooling rack drizzled with delicious lemon glaze

Frequently Asked Questions:

Would frozen blueberries work as well?

Yes! It works perfectly fine.

Can you refrigerate and bake the dough later?

Yes, you can. Making it ahead of time and just chilling it when you need it will save you a lot of prep time. The dough can be stored for up to 3 days in the refrigerator in an airtight container.

Can this be made with other kinds of flour?

That would be possible but maybe it has a different texture like when you use whole wheat flour, it would result may be in a drier blueberry scone.

What other alternatives can I use for the eggs?

Unfortunately, for this recipe eggs are important.

Step by Step Video:

Looking for more sweet breakfast ideas? Check out some of my favorites:

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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and leave me a comment. I love hearing from you!

Simple & Easy Lemon Cake

Jan 31, 2019 · 16 Comments

This Simple & Easy Lemon Cake recipe is delicious, tangy, and so easy to make from scratch. Every bite of this lemon cake is bursting with fresh lemon flavor and the easy lemon glaze on top will have you hooked after just one bite.

Try more of my Lemon Desserts that are quick & delicious: Lemon Brownies, Lemon Ice Cream, Snowball Lemon Cookies, and Lemon Sheet Cake.

baked lemon cake topped with powdered sugar

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Substitutions

Frosting: You can use lemon buttercream frosting, lemon cream cheese frosting, or just the whipped cream frosting. I think all of those, including the classic lemon glaze, would go perfectly with this simple lemon cake.

Variations

Lemon-Blueberry Cake: Fold 1 cup of fresh blueberries into the batter before baking.
Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free baking mix.
Bundt Cake Style: Double the recipe and bake in a bundt pan for 45–50 minutes.
Lemon Cupcakes: Just change the round baking pan into cupcake tins or any oven-safe cupcake molds.
If you add lemon curd to the cake batter, it will make the cake extra moist and add more lemon flavor. You could also swirl the curd into the batter before baking for a marbled effect or use it as a filling between cake layers for a tangy surprise.

Storage

At Room Temperature: Store the cake in an airtight container for up to 2 days.
Refrigerate: For longer storage, refrigerate in a sealed container for up to 5 days. Bring to room temperature before serving.
Freeze: Wrap individual slices in plastic wrap and store in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature.

Top Tips

If you love lemons double the lemon zest in the recipe- it takes this lemon round cake recipe to another level of zestiness.
It is important to sift the powdered sugar to make the best consistency for the glaze- I forgot to sift the powdered sugar so the glaze was lumpy, but to cover it up I added more powdered sugar on top.
If you did not sift your powdered sugar and have already poured the lemon juice on it, just go ahead and mix it well. After mixing it, strain the mixture to get rid of the powdered sugar lumps.
Use fresh lemons and fresh lemon zest for the best results.

Ingredients

Gather the ingredients - organic cane sugar, unsalted butter, large eggs, vanilla extract, lemon juice, lemon zest, sour cream, all-purpose flour, baking powder, baking soda, and sifted powdered sugar.

Instructions

Before starting to mix the ingredient, line an 8x8 inch pan with parchment paper, then preheat your oven to 350 degrees F.

To make the cake, in a large mixing bowl, add the softened unsalted butter and organic sugar. Using a stand mixer, combine it until light and fluffy:

organic granulated sugar and cubed softened butter in a glass bowl for simple lemon cake recipe

Next, add the eggs to the butter and sugar mixture. It is best to add the eggs one at a time:

adding eggs to the mixed butter and sugar mixture for simple lemon cake recipe

Adding the eggs one at a time will ensure that they are all well-blended and your cake batter will come out smooth, just like so:

mixed ingredients for simple lemon cake recipe

Add the vanilla extract, fresh lemon juice, and fresh lemon zest to the mixture. Mix well and set the bowl aside:

mixing lemon zest and vanilla to simple lemon cake batter

In another medium-sized bowl, add the dry ingredients - all-purpose flour, baking soda, and baking powder (others would add a bit of salt here too). Whisk until well-combined:

dry ingredients of simple lemon cake recipe

Add the dry ingredients mixture to the wet ingredients mixture:

mixing dry ingredients and wet ingredients of the simple lemon cake recipe with a handheld mixer

Mix until well-combined, then add the sour cream:

adding sour cream to the simple lemon cake batter

Pour the flour mixture into cake pans and bake for 25-30 minutes:

simple lemon cake recipe batter on a baking pan leveled by a rubber spatula

After checking if the cake is ready, take it out of the oven and allow the cake to cool in a wire rack for about 15 minutes before pouring the lemon glaze on top:

freshly baked simple lemon cake in a baking pan

While waiting for the cake to cool, go ahead and make the glaze. I promise it is so easy to whip up!

Basically, it is just mixing sifted powdered sugar and lemon juice:

making lemon glaze by mixing lemon juice and sifted powdered sugar

Mix it slowly and blend well until smooth and runny:

smooth lemon glaze for simple lemon cake recipe

Now, you are ready to pour the glaze on your cake! I warn you Simply Bakers, this step is so satisfying to do that you just want to pour some more glaze 🙂

pouring lemon glaze on top of simple lemon cake

You can garnish it with lemon slices for a fun look. Here is an up-close shot of a very delicious but so simple to make Lemon Cake!

a slice of freshly baked simple lemon cake topped with glaze and a slice of lemon

You can make this cake from scratch and with just a bit of creativeness in the presentation, this will surely be a crowd-pleaser and a conversation-starter!

sliced lemon cake on a white plate with lemon wedge topping

FAQ

Is lemon extract or lemon juice better for cake?

Lemon juice gives a natural, fresh taste and also helps the cake rise when used with baking soda. Lemon extract has a stronger flavor, so it’s great if you want an extra punch of lemon without adding extra liquid.

Why doesn't my lemon cake taste like lemon?

If your lemon cake doesn’t taste lemony enough, you might need to add more fresh lemon juice or zest. Using fresh lemons instead of bottled juice can make a big difference in flavor. It just tastes way better if you use fresh ingredients.

What happens when you add lemon juice to cake batter?

Lemon juice adds a bright, tangy flavor to the cake and helps make it tender. It also reacts with baking soda or baking powder to help the cake rise.

I have made a lemon cake before and it had a bitter aftertaste. What could have I done wrong with the recipe?

I think you have not missed an important part of the recipe. It's just that when you were zesting the lemon rind, you included the white flesh, which makes the lemon peel or rind bitter. Just be gentle when zesting and make sure to get the "yellow" part.

Hi, Simply Bakers! Happy New Year and I'm back and excited to share with you a delicious and simple moist lemon cake recipe you will love! This took me a total time of 55 minutes. My hubby enjoyed the cake so much- he ate ¼ of the lemon cake as soon as he came home from work and we both finished the cake in 2 days.

The lemons I used for this recipe are Meyer Lemons from my parents' garden. It's rare that I purchase lemons from the store because, growing up, if I wanted lemons, I would pick them from the garden. Now that I've moved away from my parents, I usually stock up and freeze them since I can't get them fresh anymore.

However, for this recipe, I made sure I used fresh lemons. Also, did you know that Meyer Lemons are not actually true lemons? They are a hybrid of lemons and mandarins, which I didn't know! They are also highly nutritious, offering fiber, protein, potassium, calcium, and a substantial amount of vitamin C.

Thankfulness

Nov 21, 2018 · Leave a Comment

Around this time of the year, I get very sentimental and I am reminded of all the blessings in my life I sometimes forget throughout the year. Here are some.

I'm incredibly blessed to

Have the job that I have
A warm bed to sleep at night
An abundance of food
My little SUV
My friends
My cousins
My sisters and brother
My parents
My little Foxy, Hans, and Gandalf
A loving husband who supports and provides
A loving Savior

I know it's so unoriginal to be thankful for what I listed above, but I am so thankful.

Here's WHY I'm thankful.

Job - I get to work at home with flexible hours and I get to travel often.
Bed - I have a HUGE king size bed which warms me on cold nights and is comfortable to give me the rest I need to be a #bosslady.
Food - I am able to buy organic, fresh vegetables and my pantry and fridge are always overflowing with food. I sometimes have to give food away because I purchased too much.
SUV - It's reliable!
Friends - My friends love me for me and support me.
Cousins - We all love each other and have a great relationship.
Sisters & Brother - We love each other and sincerely care for each other's well being. We also talk almost every week and I also consider them my friends.
Parents - I talk to them almost every other day and love spending time with them.
Pets - They are healthy!
Husband - Words cannot express how wonderful he is as a husband. You have to live with us to experience it. lol
Jesus - Everything He has done for me and is still doing for me.

I am also thankful for you! These past 6 years have been awesome and I wouldn't be where I am today if it were not for your support. Thank you.

I wish you a Happy Thanksgiving and please feel free to share what you're thankful for in the comments.

BEST Vegan Coffee Cake

Oct 4, 2018 · 7 Comments

This perfect Vegan Coffee Cake is rich, and crumbly, and will be the star at your next brunch!

I have fond memories of coffee cake! There's a local shop restaurant in my hometown that sells coffee cake and it's AMAZING. I still remember the day my sister brought me there and made me try their coffee cake. At that time in my life, I was picky about what kind of cakes I eat, just because I was in sports and needed to be in tip-top shape. But she insisted and I never looked back. (Thank you, sister!!!!)

I remember eating there at least once a month with my high school friends, sometimes just ordering the coffee cake. There's something about brown sugar and cinnamon that get's you addicted. Am I right?

Anyways, I'm taking my baking to the next level and decided to make vegan coffee cake. This recipe tastes absolutely the same as the coffee cake I used to eat. Give it a try and let me know in the comments how it goes for you!

If you like this recipe, try these ones too:

Vegan Chocolate Cake

Foolproof Vegan Blondies

3 Ingredient Biscuits

Watch the complete tutorial in the video below:

Vegan 5 Ingredient Banana Oat Pancakes

Sep 28, 2018 · 18 Comments

Vegan 5 Ingredient Banana Oat Pancakes are vegan, wholesome, and so easy to make! With just a few pantry staples, you’ll have soft, fluffy pancakes ready in minutes. Rolled oats and banana slices make it a healthy breakfast. Top with vegan butter and maple syrup for a simple, satisfying start to your day!

Who doesn't love fluffy pancakes? Kalabasa Pancakes, Ube Pancakes, and Butter Pecan Pancakes are just some! Now we’re adding more new recipes like this to the mix.

Vegan 5 Ingredient Banana Oatmeal Pancakes with maple syrup

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What are the Vegan 5 Ingredient Banana Oat Pancakes?

These pancakes are soft, fluffy, and made without eggs or dairy. They are not a traditional Filipino recipe. But many Filipinos love them for breakfast or merienda.

The main ingredient is ripe banana. It gives natural sweetness. Oats make this recipe filling and healthy. It's a simple, plant-based dish that’s perfect for all ages. You can also turn oats into oat flour using a food processor for a smoother batter.

Add a splash of vanilla extract or honey if you want more flavor. Both work great with banana and oats. You can also mix in a scoop of protein powder to make it more filling.

History of Vegan 5 Ingredient Banana Oat Pancakes

This recipe became popular in health-focused kitchens, especially in the US. Home cooks wanted a quick pancake recipe with fewer ingredients. Many were looking for a plant-based, nutritious breakfast.

Over time, this version with banana and oats spread online. It’s now a go-to dish for anyone craving a fast and nourishing meal.

Substitutions

Soy milk – Use almond milk, oat milk, or any plant-based milk.
Oatmeal – Use certified gluten-free oats if needed.
Bananas – Swap with ½ cup applesauce for a banana-free version.
Baking powder – Use ¼ teaspoon baking soda + ½ teaspoon lemon juice as a substitute.

Vegan 5 Ingredient Banana Oat Pancakes on a plate

Variations

Blueberry oat pancakes – Fold in fresh or frozen blueberries before cooking.
Chocolate banana pancakes – Add 1 tablespoon cocoa powder or sprinkle in dark chocolate chips.
Spiced pancakes – Add ½ teaspoon cinnamon or pumpkin spice for extra warmth.
Mini pancakes – Make silver-dollar-sized pancakes for kids or snacks.

Storage

These pancakes don’t freeze well for more than 1 month. Store leftovers in an airtight container. Keep them in the fridge for up to 2 days.
Reheat over medium-high heat. Add a little coconut oil to bring back the crisp edges.

Ingredients

Listed below are all the ingredients you will need:

Ripe bananas
Oatmeal
Baking powder
Salt
Soy milk
Vegan butter (for greasing the pan)
Maple syrup (for serving)

See recipe card for quantities.

Instructions

Make the Batter

Toss ripe bananas in a food processor or high-speed blender.

Pour in the oatmeal, baking powder, pinch of salt, and soy milk.

Blend until smooth. The batter should have a pancake-like texture. If it’s too thick, add a splash of milk. If it’s too thin, let it rest for a few minutes to thicken.

Blender filled with all ingredients of the recipe

The batter will resemble a regular pancake batter when it's finished blending. If there are still chunks, keep blending until it's smooth.

Pouring the pancake batter out of a blender

Cook the Pancakes

Preheat a non-stick or lightly greased pan over medium-low heat. Scoop ¼ cup of batter onto the pan for each pancake.

Cook for 2–4 minutes until bubbles form and edges begin to firm. Flip and cook for 30 seconds to 1 minute, or until golden brown.

Then serve warm with maple syrup and a pat of vegan butter, if desired.

Hint: Use very ripe bananas for the sweetest flavor and smoothest batter texture. The more spotty and soft, the better!

⭐ Top Tip

Blend the batter just until smooth. Don’t overdo it, or the oats may turn gummy. Let the batter sit for 2 minutes before cooking.

This helps it thicken and makes flipping easier. Try doubling the batch if you want to meal prep for a few days.

FAQ

Are banana and oat pancakes healthy?

Yes, they are! Bananas are rich in potassium and natural sweetness. Oats are high in fiber and good for heart health. Together, they make a filling, nutrient-packed breakfast.

Why put oats in pancakes?

Oats add fiber, texture, and a nutty taste to pancakes. They help keep you full longer and support digestion. Plus, they're a great gluten-free option when using certified oats.

What do I need to make four pancakes?

You’ll need 2 ripe bananas, 1 cup oatmeal, 1 teaspoon baking powder, ¼ teaspoon salt, and ¾ cup soy milk. Blend everything and cook in a pan - easy and delicious!

More Breakfast Recipes

Vegan 5 Ingredient Banana Oat Pancakes on a white plate

3.75 from 4 votes

Print Pin Recipe

Vegan 5 Ingredient Banana Oat Pancakes

These Vegan 5 Ingredient Banana Oat Pancakes are healthy, and made with just five simple ingredients! Naturally sweet from ripe bananas and oats. Prepare a filling vegan breakfast.

Prep Time5

Cook Time4

Total Time9

Course: Breakfast

Cuisine: American, Vegan

Servings: 4 pancakes

Calories: 146kcal

Author: Lainey

Ingredients

Instructions

Make the Batter:

In a high-speed blender, combine bananas, oatmeal, baking powder, salt, and soy milk.
Blend until the batter is smooth and reaches pancake consistency.

Cook the Pancakes:

Preheat a non-stick or lightly greased pan over medium-low heat.
Scoop ¼ cup of batter onto the pan for each pancake.
Cook for about 2–4 minutes on one side until bubbles form and edges begin to firm.
Flip and cook the other side until golden brown (about 30 seconds to 1 minute).

Serve:

Serve warm with maple syrup and a dollop of vegan butter, if desired.

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Notes

**If using a regular blender, blend the oats until it becomes flour-like, then add the rest of the ingredients.

Serving: 1gCalories: 146kcalCarbohydrates: 29gProtein: 5gFat: 2gSaturated Fat: 0.4gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 275mgPotassium: 344mgFiber: 4gSugar: 9gVitamin A: 212IUVitamin C: 8mgCalcium: 134mgIron: 1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Storytelling Time!

I love pancakes! I grew up eating pancakes every other Saturday right before we went to church! My grandma always made them, and she made them very thin and crispy- almost like crepes.

Many years later, I started making pancakes myself, but I usually made them dairy-free because I was trying to remove eggs and dairy milk from my diet (I was challenged by a book I read, but more on that in another post).

After trying many different kinds of pancake recipes, I found adding bananas made the pancakes even better!! Okay, I have to admit I LOVE bananas!! I eat them almost every day in smoothies, ice cream, bread, you name it. 😄

Mocha Nice Cream

Jun 21, 2018 · 8 Comments

Mocha Nice Cream is a creamy, dreamy frozen treat made without dairy or refined sugar. It’s a vegan ice cream that’s perfect for coffee lovers, healthy eaters, and anyone who wants dessert in minutes. Just blend and enjoy - no ice cream maker needed!

Love frozen treats? Be sure to try our Black Sesame Ice Cream and Filipino Mango Ice Cream - they’re just as easy and packed with flavor!

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Why You’ll Love This Recipe

It’s vegan, dairy-free, gluten-free, and super beginner-friendly. No fancy tools or churning needed—just a blender and a few simple ingredients.

Frozen bananas make it naturally sweet and creamy. Coconut milk adds richness, and instant espresso powder or instant coffee gives it a bold mocha kick. Add a splash of vanilla extract or soy milk for even more flavor.

Bonus: Bananas are a great source of potassium and fiber, helping with heart health and digestion. Plus, they’re easy to peel, freeze in a single layer on a baking sheet, and store in a freezer-safe container. And try using a strong blender like a Vitamix to get that perfect consistency.

Ingredients

Listed below are all the ingredients you will need:

Raw cashews
Coconut milk
Frozen bananas
Nut butter
Instant coffee
Dairy-free chocolate chips or cacao nibs (optional)

See the recipe card for quantities.

Instructions

Make the Cashew Base:

1. In a high-speed blender or food processor, add the cashews and pulse until finely ground.

Cashews in a blender ready to be crushed

2. Add the coconut milk and blend until smooth and creamy.

Add Remaining Ingredients:

3. Add the frozen banana slices, nut butter, and instant coffee to the blender.

4. Blend again until the mixture is smooth and creamy, scraping down the sides as needed.

All other ingredients of the recipe added to the blender

Serve:

5. Scoop the mocha nice cream into a bowl and top with dairy-free chocolate chips or cacao nibs (optional).

Mocha Nice Cream in a bowl with a scooper

6. Serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.

Substitutions & Variations

Ingredient Swap
No coconut milk? Use almond or oat milk.
Don’t like coffee? Skip it or add cocoa powder for a chocolate-only twist.
Variation
Swap nut butter with tahini or sunflower seed butter for a nut-free version.
Swirl in some peanut butter, maple syrup, or fresh berries for tasty chunks.
Mistake to Avoid
Don’t skip soaking the cashews if you don’t have a high-speed blender—it helps with creaminess.
Storage Tips
- This nice cream holds up in the freezer for about 1–2 weeks.
- Let it soften for a few minutes before scooping.
- Store in an airtight container with parchment paper pressed on top to avoid ice crystals.

Mocha Nice Cream topped with chocolate chips

FAQs

Do I need an ice cream machine?

Nope! Just a blender or food processor will do the trick.

Can I use fresh bananas?

No, only frozen bananas will give the creamy texture you want.

Is this sweetened with sugar?

No added sugar! It’s naturally sweetened by the bananas.

banana ice cream sprinkled with chocolate chips

5 from 3 votes

Print Pin Recipe

Mocha Nice Cream

This Mocha Nice Cream is rich, creamy, and packed with bold coffee-chocolate flavor - all using just 5 ingredients! It’s vegan-friendly recipes and requires no ice cream maker for a perfect frozen treat!

Prep Time10

Total Time10

Course: Dessert

Cuisine: Vegan

Servings: 2 -3 servings

Calories: 463kcal

Author: Lainey

Ingredients

▢ ½ cup raw cashews
▢ ½ cup coconut milk full fat for creamier texture
▢ 3 frozen bananas sliced
▢ 2 tablespoons nut butter e.g. almond, peanut, or cashew
▢ 1 tablespoon instant coffee

Optional topping:

▢ Dairy-free chocolate chips or cacao nibs for garnish

Instructions

Make the Cashew Base:

In a high-speed blender or food processor, add the cashews and pulse until finely ground.
Add the coconut milk and blend until smooth and creamy.

Add Remaining Ingredients:

Add the frozen banana slices, nut butter, and instant coffee to the blender.
Blend again until the mixture is smooth and creamy, scraping down the sides as needed.

Serve:

Scoop the mocha nice cream into a bowl and top with dairy-free chocolate chips or cacao nibs (optional).
Serve immediately for a soft-serve texture, or freeze for 1–2 hours for a firmer consistency.

Leave a Comment

Serving: 1gCalories: 463kcalCarbohydrates: 55gProtein: 9gFat: 27gSaturated Fat: 13gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gSodium: 15mgPotassium: 1111mgFiber: 6gSugar: 24gVitamin A: 1685IUVitamin C: 19mgCalcium: 42mgIron: 5mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

You Might Also Like:

If you like this recipe, try my other dairy-free recipes:

Recipes for Every Moment

Feeling snacky on a hot afternoon but want something healthy? This Mocha Nice Cream is cool, creamy, and takes just minutes to make—no guilt, just joy!

SunButter Cookies 5 Ingredients ONLY Nut & Dairy free

Dec 29, 2017 · 24 Comments

This quick and easy SunButter Cookies is nut-free, dairy-free, protein-packed, and requires only 5 ingredients.

Have you guys had a chance to try SunButter?

What's really neat about this product, it has 7 grams of protein per serving and it's vegan! Having that amount of protein while eating a cookie always makes me smile. Who wouldn't? I guess it would also make you smile, too!

I gave my husband a cookie to try and he loved it. Once I told him SunButter's main ingredient was sunflower seeds, he was surprised because he couldn't really taste it.

As a vegan, it's always nice to know that I can incorporate vitamins and minerals into everything that I bake. In this recipe, sunflower seeds are highlighted, and I can name a few health benefits that you wouldn't think are present in such a tiny flower seed. Sunflower seeds have a high content of fatty acids, vitamins A, B, C, and E. This seed also has wonderful minerals such as manganese, potassium, calcium, zinc, magnesium, selenium, and iron. Are not all these healthy contents awesome?!?

If you are not still convinced by these vitamins and minerals I have mentioned above, read on!

Here are more reasons to try SunButter:

Natural, simple, delicious.
If you like sunflower seeds, you'll love SunButter.
You'll love what's in it, and what's not.
More vitamins and minerals than nut butter.
Peanut free. Top 8 food allergen free.

Tips on How to Make SunButter Cookies:

Before mixing the dry ingredients like all-purpose flour, baking soda, and brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your SunButter cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
For a healthier cookie, you can add in flax seeds which are loaded with vitamins and minerals

How to Make SunButter Cookies:

After you have preheated your oven to 350 degrees Fahrenheit, it's time to mix the ingredients. First, incorporate the brown sugar and the SunButter in a mixing bowl:

Mix the two ingredients until it looks like this:

Then add in the almond milk or whatever alternative milk that you would like to use in this recipe:

After mixing thoroughly it should resemble the picture below. Feel free to use a hand mixer, but as for me, I had a fork out and didn't want to grab my mixer because I didn't want any extra dishes to do:

Add all-purpose flour, and mix it thoroughly until you almost don't see any lumps. This helps you achieve a nice cookie dough without those flour lumps after it is baked:

all-purpose flour with mixed ingredients

How do you put your cookie dough on your baking mats? For me, I always use a mini ice cream scoop. Not only does it give you uniform-sized cookies, but it is also the easiest and fastest way to do it:

After having placed all your cookie dough on a baking mat, I have an additional step that I want to teach you. Use a fork to flatten your cookies before putting them in the oven:

I like to flatten it like this. You can see how it has a criss-cross design to it. Not only does it make your cookies prettier, but this step also helps your cookies bake evenly:

Now, here are your SunButter cookies! All good to go in your favorite cookie jar or directly on a plate, ready to be devoured 🙂

Frequently Asked Questions for SunButter Cookies Recipe:

Q: Can I add chocolate chips to this recipe?

A: Yes, that is absolutely a delicious idea! If you are not into counting calories, add a scoop 🙂

Q: If I do not have almond milk on hand, can I use other milk varieties instead?

A: If you are vegan like me, you can use coconut milk, hemp milk, or soy milk.

Q: The cookies I baked with SunButter turned green. Did I do something wrong?

A: No, you didn't. You just might need to lessen the amount of baking soda as it reacts chemically to the SunButter when cooked BUT it is totally harmless.

Q: Can I add an egg to this recipe?

A: Yes, you can an egg or two to this recipe if you are not going for a completely vegan cookie. The SunButter itself does not contain any egg when it was manufactured.

Watch my Sunbutter Cookies STEP by STEP video:

I have more cookie recipes similar to this recipe you also might like:

Happy Baking!

5 from 2 votes

Print Pin Recipe

5 Ingredient SunButter Cookies

This quick and easy SunButter Cookies is nut free, dairy free, protein-packed and requires only 5 ingredients.

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees Fahrenheit and prepare the baking sheet by covering it with parchment paper or a baking mat.
In a large bowl, mix the sugar and SunButter until combined, next add the almond milk and mix until well combined.
Next add all purpose flour, baking soda and continue mixing.
Using a cookie scooper, scoop the cookies on the baking sheet, and bake for 9-12 minutes.
Remove the cookies from the oven and allow it to bake for 2 minutes on the pan. Transfer the cookies to the cookie rack to allow it to cool completely.

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Notes

I used almond milk in this recipe, but feel free to use soy milk or whatever you have available.
If you want to change up the recipe, try adding chocolate chips, vanilla extract, banana, cinnamon or coconut shreds.

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

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Vegan Chocolate Cake

Dec 1, 2017 · 4 Comments

Do you have a go-to Vegan Chocolate Cake recipe? Here's one you would want in your recipe book as a staple. It's eggless, moist, and only uses 6 ingredients! A delicious alternative to the usual chocolate cake!

Looking for more delicious vegan dessert recipes? Try my No-Bake Vegan Chocolate Cake Recipe, Fool-Proof Vegan Banana Chocolate Muffins, or my Easy Vegan Blondies!

Everyone needs a vegan chocolate cake recipe in their recipe box! I have at least two and I am so happy that I have come up with another one! One reason why I love baking vegan cakes is that the cake batter can be eaten before it's baked because it's dairy-free!

This recipe is super simple to make. You can also add nuts like Marcona almonds, chopped pecans, and the like (if you are not allergic to them), or one teaspoon of vanilla extract for a more decadent taste.

Furthermore, what's neat is that instead of eggs, I used egg replacers in this recipe, as you can see in the video. But if you are not vegan, you can always use eggs, like in the usual chocolate cake recipes.

How to Make Vegan Chocolate Cake:

First, always preheat your oven. Then start mixing the ingredients. Add the dry ingredients and then the wet ingredients (including the flax egg):

Baking tip: If you want to enhance the chocolate flavor, add coffee granules.

After mixing all the ingredients, here is what the batter should look like:

Pour the cake batter into a 9x11-inch pan. You can also use two smaller cake tins for baking the cake and simply dividing the cake batter into two. You will now have two layers of your vegan chocolate cake. It would be pretty if you stack them together and put any frosting of your choice:

This would also taste great with chocolate icing or you can sprinkle confectioner's sugar!

Making this cake was all worth it! I suggest making this cake during family gatherings or give as a delicious and healthy birthday cake gift to a vegan friend (or even non-vegans, they'll love this!). If you are feeling more adventurous, you can also have it frosted with a vegan chocolate frosting. Doesn't that "sound" delicious?!?

Watch the video below where I walk you through every step of the Vegan Chocolate Cake recipe!

I hope you all enjoy this Vegan Chocolate Cake recipe and post a comment on how it turned out for you! If you love everything vegan, I have more recipes that you can try making!

Vegan Chocolate Cake

Course: Dessert

Author: Lainey

Ingredients

▢ 1 package of devil's food cake mix*
▢ 1 tablespoon instant coffee granules optional
▢ 1 ½ teaspoon ground cinnamon
▢ 1 ¾ cup water
▢ ⅓ cup vegetable oil
▢ 3 egg replacers

Instructions

Preheat oven to 350F. Spray 9x13 inch baking pan
Mix together the cake mix, coffee granules, cinnamon, water, vegetable oil, and egg replacers until well combined.
Pour the cake batter into the baking pan and bake for 25 to 30 minutes. Cool completely and sprinkle with confectioner's sugar (powdered sugar) or cocoa powder for garnish.

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Notes

*this was made unintentionally vegan

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Vegan Pumpkin Pie Recipe Without Coconut Milk

Nov 3, 2017 · 24 Comments

This Vegan Pumpkin Pie Recipe Without Coconut Milk is an easy and beautiful dessert to make for Thanksgiving. Using the classic pumpkin pie spice, cinnamon spice, and pumpkin puree, to make the traditional pumpkin pie in vegan form.

Looking for more dessert inspiration? Try our BEST Vanilla Chai White Chocolate Chip Cookies or perhaps our Easy Baked Cinnamon Apples. If you're craving more cozy fall flavors, our Vegan Pumpkin Spice Latte is a must-try!

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Variations

Here are some creative twists to tailor your Vegan Pumpkin Pie to different tastes.

Blend It Up - For a smoother texture, blend the pumpkin mixture in a blender before pouring it into the pie crust.
Ginger Twist - Add a teaspoon of ground ginger to the filling to give your easy vegan pumpkin pie recipe a spicy kick.
Sweet Potato Swap - Replace canned pumpkin with mashed sweet potatoes for a unique twist on classic pumpkin pie.
Spice Enhancement - Sprinkle a dash of nutmeg and cloves over the whip cream topping for an extra layer of flavor.

Substitutions

Sucanat - instead of sucanat, you can use brown sugar or coconut sugar.
Maple Syrup - swap maple syrup with agave nectar or honey for a different sweetness.
Cornstarch - use arrowroot powder or tapioca starch instead of cornstarch.
Non-Dairy Milk - replace vanilla soy milk with almond milk or oat milk for a varied dairy-free option.
Pie Crust - opt for a gluten-free pie crust or a nut-based crust to cater to gluten-free diets.

Storage

Chill Before Serving - After baking, let the pie chill in the fridge for at least 2 hours to set properly before serving.
Leftover Love - Store any leftover pumpkin pie in an airtight container in the fridge for up to 3 days.
Whip Cream Storage - If you've used whip cream as a topping, it's best to store the pie in the fridge to keep the cream fresh.
Freezing Option - For longer storage, you can freeze the baked pie. Wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer.

Ingredients

Listed below are all the ingredients you will need:

sucanat
pumpkin pie spice
cinnamon
salt
cornstarch
maple syrup
non dairy milk
pureed pumpkin
pie crust

See recipe card for quantities.

Instructions

Preparation: Before mixing the ingredients for the Vegan Pumpkin Pie Without Coconut Milk recipe, preheat the oven to 350F and lightly grease the pie pan.

In a large bowl, add the sugar, pumpkin pie spice, cinnamon, salt, cornstarch, syrup, non-dairy milk, and pumpkin:

mixed ingredients with pumpkin pie filling for vegan pumpkin pie recipe

Using a handheld mixer, mix until well combined:

mixed ingredients for vegan pumpkin pie recipe

Prepare vegan pie crust or use a pre-made pie crust:

crust dough for vegan pumpkin pie recipe

designing the crust of vegan pumpkin pie recipe using a thumb

Place the crust on a greased baking dish and decorate the edge of your pie by simply pushing it with your thumb, like so:

Poke holes at the bottom of the crust using a fork:

poking vegan pumpkin pie crust using a fork

Pour the pumpkin batter into the pie crust:

pouring vegan pumpkin pie batter to crust

For a Thanksgiving-themed or Fall-themed dessert, you can use your extra pie crust as a decorative topping by simply shaping a leaf using a leaf cookie cutter:

cutting dough with a leaf cookie cutter and the ready to bake vegan pumpkin pie

Bake for 1 hour and allow to cool completely:

a whole layer of dairy free vegan pumpkin pie on a clear baking dish

Slice before serving. Enjoy!

⭐ Top Tips

Always grease your pie dish before putting in the crust to make sure your pie won't stick after baking.
Feel free to use pumpkin pie filling if you do not have fresh pumpkins on hand.
When making your own pie crust, make sure to mix the crust dough on a floured surface. It helps a lot to prevent your dough from sticking to the surface.
If you love cold desserts, you can put them in the fridge after cooling them completely
Getting tired of mixing your batter with a wire whisk or hand mixer? You can just dump all ingredients in a food processor and mix away!

Frequently Asked Questions

What can you substitute for canned milk in pumpkin pie?

You can substitute canned milk in pumpkin pie with full-fat coconut milk for a creamy and dairy-free alternative.

What is better for pumpkin pie sweetened condensed milk or evaporated milk?

For pumpkin pie, sweetened condensed milk adds extra sweetness, while evaporated milk provides a richer, creamier texture. It ultimately depends on your preference for sweetness versus richness.

How do you thicken a pumpkin pie without cornstarch?

To thicken a pumpkin pie without cornstarch, you can use tapioca flour or arrowroot powder as a substitute.

More Thanksgiving Dessert Recipes:

Pumpkin Chocolate Chip Bread

Oct 27, 2017 · 1 Comment

Looking for a Pumpkin Chocolate Bread Recipe? Here is a delicious quick and easy bread loaded with moist pumpkin and lots of rich chocolatey flavor.

three slices of chocolate pumpkin bread on a white plate

I love fall season because I have an excuse to use pumpkin!! Not only that, but I also noticed that canned pumpkin is cheaper to purchase, lol. Anyways check out my easy pumpkin chocolate chip bread recipe which is delicious and foolproof. You actually have to not follow the directions to mess up this recipe!

Anyways, thanks again bakers for swinging by this part of the youtube/blogging world, I hope you enjoy this recipe and don't forget to share this recipe with your friends who LOVE pumpkin!

Tips and Tricks for Making This Pumpkin Chocolate Chip Bread Recipe:

To prevent the bread from sticking to the loaf pans, don't forget to spray the pans with baking spray before pouring the bread mixture. You can also use parchment paper if a baking spray is not available.
To check if the bread is already ready to be taken out from the oven, insert a skewer into the bread and if it's dry, the bread is done.
Sift the dry ingredients like flour, baking soda, and baking powder before measuring it and mixing them with other ingredients. This would help you achieve a perfect bread without lumps.

How to Make this Pumpkin Chocolate Chip Bread:

Before you start to mix the ingredients, preheat oven to 350F and grease 2 loaf pans. Now, you are ready. Let's begin!

In a large bowl mix together the sugar, pumpkin, egg whites, oil, greek yogurt until combined:

wet ingredients for pumpkin chocolate chip bread recipe

The mixture should be smooth like this. Set bowl aside:

mixture of wet ingredients for pumpkin chocolate chip bread recipe

In a large bowl, whisk together the flour, baking soda, salt, cinnamon:

dry ingredients for pumpkin chocolate chip bread recipe in a bowl

Next, add the dry ingredients to the wet ingredients and mix until combined:

combining the wet and dry ingredients for pumpkin chocolate chip bread in a clear mixing bowl

After mixing the wet and dry ingredients well, add in the chocolate chips and fold it in:

adding chocolate chips to the pumpkin chocolate chip bread batter

The final mixture should look like this:

thoroughly mixed pumpkin chocolate chip bread batter in a bowl

Transfer batter to loaf pan and bake for 35-45 minutes. For this recipe, I have used 2 loaf pans:

pumpkin chocolate chip bread batter in a clear glass loaf pan

Cool completely before serving. But if you can't wait that long, go ahead and enjoy it right away 🙂

That was the easiest bread recipe I have ever done! And believe me, this tastes awesome and is so filling!

Frequently Asked Questions for Pumpkin Chocolate Chip Bread Recipe:

Q: Can I replace the canned pumpkin puree with actual pumpkin?

A: Yes, you can replace it with the actual pumpkin. It is always best to use fresh ingredients when you have them on hand.

Q: Aside from the chocolate chips, can I mix in nuts to the bread?

A: For sure, you can add in any nuts you like. That would give the bread a different texture which would make it more delicious to eat.

Q: Will this bread last for a week when refrigerated?

A: It would last for 3 days to a week when carefully chilled. Make sure you keep it in a covered container to avoid contamination just in case you have raw meat or fish in the fridge.

If you like pumpkin recipes, try these ones too:

Coffee Mint Cookies

Oct 23, 2017 · 5 Comments

If you're looking for a cookie that gives you energy and makes you smile, then you’re going to love Coffee Mint Cookies! These cookies are packed with bold coffee flavor, rich dark chocolate, and cool mint chocolate chips. Every bite is a little pick-me-up—perfect for whenever you need a sweet and energizing treat.

If you like these cookies, you’ll also enjoy these tasty treats: Brownie Cookies and Choco Mint Blossom Cookies.

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What are Coffee Mint Cookies?

Coffee Mint Cookies are a delicious twist on the classic chocolate chip cookie. With the deep, rich flavor of coffee and a refreshing burst of mint, these cookies are a favorite for coffee lovers and mint fans alike. Cookies with coffee aren't just about taste—they're also a mood booster!

This recipe became popular during the rise of coffee-flavored desserts and continues to be loved for its energy-boosting ingredients and indulgent chocolatey taste. It’s perfect any time of the year, but feels extra cozy during the colder months.

Substitutions

brown sugar - Use muscovado sugar or more white sugar with molasses.
mint chocolate chips - Use regular chocolate chips + a drop of peppermint extract.
instant coffee granules - Espresso powder or brewed coffee (reduce wet ingredients slightly).

Variations

Extra Minty - Add ½ tsp of peppermint extract.
Peppermint Mocha Cookies - Add cocoa powder to the dough for more chocolate flavor.
Vegan - Use plant-based butter, flax eggs, and dairy-free chocolate chips.

freshly baked choco mint cookies on a wire rack

Storage

Countertop - Store in an airtight container for 3-4 days.
Refrigerator - Keeps fresh up to 7 days.
Freezer (Dough) - Freeze dough balls for up to 2 months.
Freezer (Baked) - Store baked cookies in freezer for 2-3 months.

Ingredients

Gather the ingredients for these Coffee Mint Cookies, and once the ingredients are all ready, let's begin!

flour
salt
baking soda
butter
white sugar
brown sugar
eggs
vanilla extract
mint chocolate chips
dark chocolate chips
instant coffee granules

Instructions

Before starting the mixing of ingredients, preheat the oven to 350°F and prepare cookie baking sheets by using a cookie mat or parchment paper.

In a medium-size bowl, mix the flour, salt, and baking soda, then set aside. After that, cream the butter and sugar in a large bowl by mixing them well:

creaming butter and sugar in a bowl using a handheld mixer

Then add the egg, vanilla extract, and whisk until well combined:

mixing eggs, vanilla extract to the butter and sugar mixture for the coffee mint cookies

Add half of the flour mixture using a spatula or wooden spoon to mix, then add the rest of the flour and mix until combined:

adding in the dry ingredients to the wet ingredients of the coffee mint cookies

Then stir in mint chocolate chips, chocolate chips, and coffee granules:

adding in the coffee granules and chocolate chips to the coffee mint cookie dough

Mix those well into the cookie dough until you get an even distribution of chocolate chips in the dough:

coffee mint cookies dough in a clear glass bowl

Using a tablespoon or cookie scooper, scoop the cookies onto the mat and bake for 10-11 minutes:

placing coffee mint cookie dough on a baking mat

At this point, your kitchen should smell so delicious!

freshly baked coffee mint cookies on a baking sheet

Remove the cookies from the oven and cool on a cookie wire rack:

cooling the coffee mint cookies on a wire rack

Wasn't that so easy to follow? Make your very own Coffee Mint Cookies at home and make a huge batch ahead for the holidays!

delicious coffee mint cookies inside a red bowl

Top Tips

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Coffee Mint Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
If you don't have chocolate chips and have a chocolate bar instead, simply chop it in small bits and you have equally delicious chocolate to go in your Coffee Mint Cookies!
You can add peppermint candies to this cookie dough if you are a fan of peppermint candies. That would add some color to these cookies, too!

FAQ

Can I use brewed coffee instead of instant granules?

Yes, but reduce the other liquids in the recipe slightly to keep the dough from getting too wet.

Does mint taste good with coffee?

Yes, mint and coffee make a great combo! The cool, refreshing flavor of mint balances the bold, rich taste of coffee, creating a delicious and energizing blend—especially when paired with chocolate.

Can I increase the quantity of coffee granules?

If you want the coffee flavor to be very noticeable, yes you can add more, but also remember to increase the amount of sugar to avoid a bitter-tasting cookie.

Here are more delicious cookie recipes that you should try:

Chocolate Chip Cheesecake

Oct 20, 2017 · 4 Comments

Hey Simply Bakers,

Learn how to make chocolate chip cheesecake using a special ingredient you never thought to use when making cheesecake! 😁
I hope you guys enjoy this recipe! Also it's been two months since I've been gone. Check out my blog post to learn what happen.
--------https://simplybakings.com/where-have-i-been/ ------

Anyways, thanks for coming by my blog and checking out the recipe. I can't believe it's been two months since I've uploaded my last video!!! And for those of you who don't know this, that is really bad in the online space. Two months is basically equivalent to 2 years being gone. Yikes! Anyways here's a little secret, I actually filmed this video back in February! I totally forgot I had this in my que, but when watching the video I totally remembered exactly how this chocolate chip cheesecake tasted. I hope you guys try this recipe and please let me know how it goes for you!

xxLainey

Tips and Tricks for Making This Chocolate Chip Cheesecake Recipe:

If you love a lot of textures in your cheesecake, add in half a cup of crushed chocolate chip cookies to the batter before baking it. To make it easier to make crushed chocolate chip cookies, you can use a food processor.
For a beautiful crust, make sure to press firmly when flattening the crust of this cheesecake. It helps the cheesecake hold its shape when sliced.
When chilling it, cover with aluminum foil to prevent water or any dirt from spoiling your Chocolate Chip Cheesecake.
If you love Oreos, you can use crushed Oreos instead of cake mix for the cheesecake crust.

How to Make this Chocolate Chip Cheesecake Recipe:

Gather the ingredients for this Chocolate Chip Cheesecake.

Here are all the ingredients you will need for this recipe:

chocolate cake mix
vegetable oil
cream cheese
granulated sugar
vanilla extract
sour cream
eggs
chocolate chips
all-purpose flour

Once the ingredients are all ready, let's begin!

First, preheat oven to 350F, prepare 10-inch springform pan by greasing it and set aside.

In a medium-sized bowl, add the cake mix and oil and mix until crumbly:

Then press onto a bottom of the springform pan:

Bake at 350F for 25 minutes. Remove from oven then increase the temperature to 450F:

In a large bowl, add the cream cheese and beat until smooth. Next add the sugar, vanilla extract, sour cream, and continue mixing. Slowly add the eggs and mix until well incorporated. Next, in a small bowl, mix the chocolate chips with the all-purpose flour, then add it into the cream cheese mixture:

Add the cream cheese mixture in the springform pan:

Bake at 450F for 7 minutes, then drop down the temperature 250F for 60-65 minutes:

Cool completely and best served chilled:

Frequently Asked Questions for the Chocolate Chip Cheesecake Recipe:

Q: Do we have a substitute for granulated sugar?

A: I think you can use brown sugar or coconut sugar for this recipe, though I have not tried using those for this recipe.

Q: Can these be made into cookie cheesecake bars?

A: Absolutely! Just use a rectangular pan and slice as bars after.

Q: Can this cake be made days before serving and frozen?

A: Yes, you can do that. Just make sure to thaw it properly before serving it.

NEVER MISS A RECIPE!

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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

Where Have I Been?

Oct 18, 2017 · 1 Comment

Hi Simply Bakers!

It's been a while, but I'm back! (I promise!!) 😁

I got married last year (most of you know this) and I moved out of my parents house which was the first time in my life. (I lived in the dorms in college, but that was only 25 minutes away from my parents and I pretty much went home every other day, lol).

Anyways ten months later, my husband and I left our lives and moved to a new area so I could pursue a higher education. I gotta say it was tough leaving my family, friends, basically my life to pursue my education, however I was super excited to move. We found a great place which is close to the school, close enough to the city, and close to the hiking areas. After a month, I followed up with the school I had planned to continue my education, and found out the school discontinued the program I was to major in without notifying me. I was shocked and horrified. Basically it took about two months to figure out what happened and by then I was so mentally and emotionally tired.

So basically we are stuck in a one year lease, no family or friends close by, no church family, no local yummy delicious vegetarian asian food, and the list goes on. It's been a very difficult experience for me because I'm very close to my family, I left my best friend, my ministry friends, active church life... but thankfully my husband is very encouraging and always finds the best in any situation.

It's been a little over 3 months since everything happened and I have to say, I'm finally at a place where I feel at peace with whats happened.

Some of you maybe experiencing heartaches, difficulties at work or home, loss, but I want you to know that it does get easier. It may take a day, a month or even a year, but don't give up.

Maybe some of you may have experienced something similar. Let me know in the comments.

On the bright side we live in a beautiful area. Here's a couple of pictures I took with my iPhone when we first moved here. This is literally 5-7 minutes from my house.

So this is one reason why I've been MIA, there's another reason, but I'll save that for another post.

Also I have a new video coming out on Friday, so stay tuned!

xxLainey

Fool Proof Vegan Peanut Butter Blondies

Jul 24, 2017 · Leave a Comment

Here's a foolproof Vegan Peanut Butter Blondies recipe that is so easy to make and will surely be a big hit! Loaded with crunchy peanuts, creamy peanut butter, and all that goodness of non-dairy milk, this will surely be one of your delicious vegan dessert favorites!

Tips and Procedures:

You can add a bit of coconut oil to this recipe if you need that extra healthy content.
If you do not have a regular peanut butter variant, you can use creamy peanut butter instead. Just adjust the non-dairy milk measurement to make it lighter and easier to mix.
Here are alternatives to peanut butter if you are not into it: Use cashew butter, almond butter, or nut butter.
If you want it to be gluten-free, substitute the all-purpose flour with gluten-free flour.

How to Make this Fool Proof Vegan Peanut Butter Blondies Recipe:

Here is a quick look at the ingredients for the Fool Proof Vegan Peanut Butter Blondies:

brown sugar
oil
peanut butter
vanilla extract
nondairy milk
baking powder
salt
all-purpose flour
peanuts for garnishing (I used salted, but unsalted is fine)

To save time, preheat the oven to 350F and prepare an 8x8-inch pan, and cover it with parchment paper.

Let's begin!

In a mixing bowl add the sugar, oil, and peanut butter, and mix until well combined:

Add the vanilla extract, and non-dairy milk and mix until just combined:

adding non-dairy milk to the peanut butter mixture

Add the baking powder, salt, and all-purpose flour to the wet ingredients:

Mix the ingredients using a fork. If it's too thick, use your hands to mix:

mixing the wet ingredients and the dry ingredients

Transfer dough into the pan and spread using a spatula:

leveling the peanut butter blondies with a rubber s[spatula

Then add the peanuts and gently press into the dough. Bake for 23 minutes or until the sides turn light brown:

garnishing the vegan peanut butter blondies with whole peanuts

Allow it to cool completely before slicing it. Serve and enjoy!

slicing the fool-proof vegan peanut butter blondies using a bread knife

Here are some great chocolate cake recipes you will surely love:

Healthy Vegan Muffins
Best Vegan Fruit Cheesecake
BEST Vegan Coffee Cake
BEST Vegan Banana Oatmeal Pancakes – 5 Ingredients ONLY
Vegan Pumpkin Pie
Vegan Chocolate Cake

Frequently Asked Questions for the Fool Proof Vegan Peanut Butter Blondies Recipe:

Q: Can I replace the all-purpose flour with other flour variants?

A: Yes. You can use gluten-free flour, almond flour or coconut flour would do.

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Dairy Free Cookie Dough Recipe

Jul 17, 2017 · 4 Comments

A dairy free version of the classic cookie dough recipe! Delicious, healthy, and dairy free chocolate chip cookies which you can eat in two ways. You can either eat it after blending all the ingredients or bake them!

This was inspired by my Vegan Blondies – Easy and Delicious, Fool Proof Vegan Peanut Butter Blondies, and Best Coconut Flour Chocolate Chip Cookies recipes.

dairy free chocolate chip cookies in small green bowls

Dairy-Free Cookie Dough is a yummy treat that you can enjoy anytime, no matter the season. It's creamy and doesn't have any dairy in it, which makes it perfect for parties and get-togethers.

Whether you're trying to beat the heat in summer or celebrating a special holiday, this recipe is great for everyone, especially if you have dietary needs or preferences.

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Ingredients

Here is the quick look of the ingredients for Dairy Free Chocolate Chip Cookies:

garbanzo beans, rinsed
sugar
peanut butter or almond butter
vanilla extract
baking soda
salt
chocolate chips

See recipe card for quantities.

Instructions

Raw Cookie Dough (Edible):

In a blender add all the ingredients except for the dairy free chocolate chips.

blending the ingredients of the Dairy free chocolate chip cookies

Blend thoroughly.

adding in the mini chocolate chips to the wet ingredients

Place cookie dough in a bowl, then add chocolate chips.

ready to serve dairy free chocolate chip cookies

Place in a nice mini bowl and serve.

freshly made dairy free chocolate chip cookies

Baked Cookie Dough

ready to bake dairy free chocolate chip cookies

Follow exact directions as mentioned above. Then preheat oven to 350F and prepare baking sheet.

freshly baked dairy free chocolate chip cookies

Place the cookie dough on the baking sheet and bake for 13-15 minutes.

close up shot of dairy free chocolate chip cookies

It's as easy as that!

A very rich, dairy-free chocolate chip cookie that is low in carbohydrates but full of so much goodness!

Substitutions

Sugar Swap: Instead of regular sugar, try using brown sugar for a richer taste.
Flour Alternatives: You can use almond flour, oat flour, or gluten-free flour if you can't have gluten.
Dairy-Free Options: Use coconut oil instead of peanut butter for a hint of coconut flavor that goes great with chocolate chips.

Variations

Microwave Method: If you want a quick way, heat the garbanzo beans in the microwave for a bit before blending them in a microwave-safe bowl.
Flavor Enhancements: Try different nut butters like almond butter to make your cookie dough taste even better. Serve with non-dairy milk or vegan ice cream for a completely dairy-free dessert.
Shaping Options: Use a cookie scoop to make small cookie dough balls, or use a rubber spatula to mix in the chocolate chips and shape the dough into bites. Chill them in the fridge for a firmer texture.

Storage

If you happen to have any leftovers (though it's unlikely!), you can store the cookie dough in an airtight container in the refrigerator for up to one week.

Alternatively, you can put the cookie dough in the fridge for future use. Simply portion it into individual servings, place them in a freezer-safe container or bag, and store them in the freezer for up to three months.

Top Tip

Eat this in two ways, by baking it or eat it after blending it!
Make it a day before and chill or freeze the dough. Simply thaw it before serving or before baking.

FAQ

What is vegan cookie dough made of?

Vegan cookie dough is made of garbanzo beans, sugar, peanut butter or almond butter, vanilla extract, baking soda, salt, and dairy-free chocolate chips blended together for a creamy and dairy-free treat, as seen in this Dairy-Free Cookie Dough Recipe.

Are vegan cookies healthy?

Vegan cookies can be a healthier option compared to traditional cookies, especially if made with wholesome ingredients like chickpeas, nut butter, and natural sweeteners in moderation, as showcased in this recipe.

What is a substitute for eggs in edible cookie dough?

A common substitute for eggs in edible cookie dough is garbanzo bean liquid, also known as aquafaba, which helps bind the ingredients together while maintaining a vegan-friendly and dairy-free recipe, as demonstrated in this Dairy-Free Cookie Dough Recipe.

5 from 2 votes

Print Pin Recipe

Everyone would love this Dairy Free Cookie Dough Recipe - a very easy recipe with just a few ingredients!

Prep Time15

Bake Time15

Total Time30

Course: Dessert

Cuisine: American, Filipino

Servings: 4 servings

Calories: 340kcal

Author: Lainey

Ingredients

Instructions

In a blender add all the ingredients except for the chocolate chips. Blend thoroughly.
Place cookie dough in a bowl, then add chocolate chips and serve.

To Bake

To bake follow exact directions as mentioned above. Then preheat oven to 350F and prepare baking sheet.
Add cookie dough to sheet and bake for 13-15 minutes.
Allow to cool on a cookie rack and serve.

Leave a Comment

Notes

*you can use stevia or coconut sugar for a healthier alternative

Serving: 1gCalories: 340kcalCarbohydrates: 44gProtein: 5gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gSodium: 948mgPotassium: 188mgFiber: 1gSugar: 40gVitamin A: 0.1IUVitamin C: 0.003mgCalcium: 27mgIron: 0.4mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

2 Ingredient Vegan Ice Cream

Apr 4, 2017 · 6 Comments

Here's a rich, creamy, and delicious 2 ingredient vegan ice cream for the chocolate lovers! This is super easy to make, dairy-free, and no ice cream maker required. You just need full-fat coconut milk and vegan chocolate to enjoy this healthy dessert!

Looking for more 2-ingredient recipes? Try my 2 Ingredient Nestle Crunch Candy, Donut & Muffins | 2 Ingredients ONLY, and 2 Ingredient Bread recipes!

2-ingredient vegan Ice Cream in a glass topped with dried shredded coconuts

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What is 2 ingredient Vegan Ice Cream?

2 Ingredient Vegan Ice Cream is a super simple yet amazingly tasty dessert made with full-fat coconut milk and vegan chocolate. This creamy treat mixes the rich, velvety texture of coconut milk with the delicious flavor of vegan chocolate, making it both delightful and dairy-free. Simply combine the two simple ingredients, chill, then freeze to deliciousness!

This easy homemade ice cream recipe is a must-try for all ice cream lovers, and it's a healthy dessert to make on hot summer days or whenever you want something sweet. Try this recipe today for a scoop of vegan delight!

Variations

Mint Flavor - combine fresh mint leaves or mint extract with vegan chocolate to add a refreshing twist.
Nutty Taste - to add a rich and nutty flavor, stir in some creamy peanut butter into the mixture.
Fruity - Add in some fresh or frozen berries with the vegan chocolate chunks for a fruity and chocolatey treat.

Substitutions

Dairy-free Milk - you may use other plant-based milk for this recipe such as almond milk, cashew milk, oatmeal milk, and soy milk instead of coconut milk.
Vegan Chocolate - dark chocolate nibs, carob chips, and cacao nibs can be used in this recipe

Vegan Chocolate Ice Cream dairy free topped with dried shredded coconuts in a margarita glass

Storage Tips

Store the vegan ice cream in an airtight container to prevent ice crystals from forming and to keep its creamy consistency.
Before closing the ice cream container, place a sheet of plastic wrap or parchment paper directly on the ice cream's surface to reduce air exposure.
Allow the ice cream to soften for a few minutes at room temperature before scooping to make serving easier.
Consume within 1-2 weeks for the best texture and flavor.

Ingredients

full-fat coconut milk
vegan chocolate

Instructions

In a saucepan, add the coconut milk and bring to a light boil. This step is critical as you do not want your coconut milk to boil too much as it would turn into coconut oil:

While waiting for the coconut milk to boil lightly, place your vegan chocolate chips in a large mixing bowl and pour in the coconut milk that has been boiled lightly:

Mix for about three to four minutes, stirring constantly to get rid of chocolate lumps. It is important to get that smooth and shiny chocolate liquid to achieve a smooth ice cream texture:

chocolate chips and coconut milk mixture in a bowl

After diligently stirring the mixture, it should look like this: dark-colored chocolate that is shiny and smooth:

Now it's ready to be frozen! Cover it with cling wrap and freeze it for 3-4 hours but for best results, freeze it overnight:

frozen vegan chocolate ice cream in a glass bowl

I was so excited to scoop it out because it looked very creamy and smooth. So when I took my first bite, I was right! 🙂

You guys gotta give it a try and let me know how you liked it!

scooping frozen vegan chocolate ice cream

Adding a sprinkle of dried shredded coconuts makes this vegan chocolate ice cream over the top!

vegan chocolate ice cream in a margarita glass with dried shredded coconuts toppings

Anyways, I hope guys enjoy this no churn coconut milk ice cream recipe and let me know in the comments if you want to see more vegan recipes, especially vegan ice cream recipes!

Top Tips

You can also run the mixture through a sifter to make sure that chocolate lumps won't be included.
Watch over the coconut milk carefully when boiling it. Boiling it too much turns it into coconut oil which you won't be needing in your ice cream recipe.
If you have options for chocolate chips that are quick-melt, go ahead and buy those. You will have an easier task in melting those chocolate lumps.

FAQ

I love having vanilla extract in desserts. Can I add some to this recipe?

Yes, you can add vanilla extract. It would enhance the sweet aroma of the chocolate and for sure it would enhance this recipe even more.

They say adding salt enhances the sweetness of any dessert. Is it okay if I add a bit of salt to this ice cream?

That is a great idea! Yes, that's true. Adding salt to any sweet food brings out the natural sweetness even more and making it more delicious.

I want my ice cream to have different textures when I eat them. Can I add nuts?

Definitely you can add any kind of nuts you love.

More Ice Cream Recipes

I have similar recipes if you're looking for more ideas. Try these:

delicious 2 ingredient vegan ice cream topped with coconut flakes

5 from 2 votes

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2 Ingredient Vegan Ice Cream

Enjoy this delicious dairy-free ice cream recipe made from vegan chocolate and full-fat coconut milk. This simple dessert will satisfy your sweet cravings while staying healthy!

Prep Time15

Freeze6

Total Time6 15

Course: Dessert

Cuisine: American, Filipino

Servings: 4 servings

Calories: 902kcal

Author: Lainey

Ingredients

▢ 1 (15 oz) can of full-fat coconut milk
▢ 3 cups vegan chocolate

Instructions

Pour the coconut milk into a saucepan and heat it until it starts to gently boil.
Place the vegan chocolate in a large bowl.
Carefully pour the hot coconut milk over the chocolate in the bowl.
Stir the mixture continuously for about 3 to 4 minutes until the chocolate melts completely and the mixture becomes dark and smooth.
Cover the bowl with cling wrap.
Put the bowl in the freezer overnight for the best results.
When ready to serve, scoop the chocolate ice cream into bowls and add your favorite toppings. Enjoy!

Leave a Comment

Serving: 1servingCalories: 902kcalCarbohydrates: 85gProtein: 11gFat: 69gSaturated Fat: 49gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 15mgPotassium: 249mgFiber: 9gSugar: 63gVitamin C: 1mgCalcium: 196mgIron: 13mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

I actually really love vegan chocolate ice cream. I also think I am lactose intolerant (so I would always look for dairy-free food) and have been for quite a while, so eating any vegan foods really helps.

A little background about myself, I've been a vegetarian for 11 years now, by choice too. My husband has been vegetarian all his life and is now leaning on a vegan diet, so he really enjoys any vegan desserts I make. I was actually working on a recipe for chocolate truffles and instead, I messed up and accidentally came up with this recipe! (I'm so glad I messed up, lol). My family loved this ice cream and didn't believe me it was vegan. 🙂

How To Make Shakoy

Mar 16, 2017 · 34 Comments

Shakoy is a Filipino donut that is twisted, fried, and coated in sugar! Soft and fluffy- the aroma of these delightful Filipino donuts will remind you of the donuts sold at your local neighborhood bakery!

Looking for more Filipino desserts? Try Suman Malagkit (Sweet Rice wrapped in banana leaves), Ube Bibingka, or Buko Pie (Young Coconut Pie)!

Filipino twisted fried donuts on a round plate

Learn how to make shakoy using very few ingredients- 7 ingredients to be exact! When I was preparing to share this recipe with you guys, I considered using frozen bread dough. Then I decided why not make it from scratch, so I did and it was the best decision I made.

Here is a little tidbit about me, I LOVE baking bread. The feel of dough on my hand and kneading it just makes me so happy!! Am I alone on this? (I hope not)

Shakoy is basically a sugar-covered donut, but as I mentioned in the video, Filipinos don't eat it for breakfast we usually eat it as a dessert or a snack.

a cut part of Shakoy held by the two fingers

So when I was in middle school and we had breakfasts at school, someone brought in donuts and I was really surprised because I grew up eating donuts as desserts. Anyways, these are delicious and it's a must-try. Let me know if you guys make it! Happy Baking.

Tips & Procedures:

Proofing the yeast: Warm water to about 105-115 degrees F or warm in the microwave for about 10 seconds. Then add yeast and sugar and mix.
Adding flour when kneading: Dust the dough sparingly, it will make the dough dry.
Begin frying with one Shakoy to test the heat of the oil. If it's too hot, it will burn the dough before being cooked through. If it's too low, the donuts will absorb the oil. I found the optimal temperature to be 350 degrees F.

How to Make Shakoy:

Listed below are all the ingredients you will need:

water
yeast
sugar
all-purpose flour
salt
cooking oil

In a cup add the warm water, yeast, and white sugar. It takes about 30 seconds to 1 minute for the yeast to activate. If it doesn't bubble up like the picture below, the yeast is dead or the water is too hot.

I found that microwaving the water for 15 seconds is the right temperature for the yeast to activate:

In a large bowl, add the flour and salt and whisk until combined.

Next, add the yeast water and mix. You might need to start using your hands and dust all-purpose flour if the dough is too sticky:

Allow the dough to rise for an hour. You can see on the right how much the dough has doubled after an hour:

This is my favorite part, punching the dough to release the air. Next, knead the dough for 5 more minutes. Feel free to watch the step by step video which gives you an accurate way to make the Shakoy:

After you've torn a piece of the dough, roll it into a long stick, twist it, allow it to rise for one more hour. You will notice the dough has doubled in size again:

Heat the oil and fry the shakoy until it's golden brown. My suggestion is to fry one shakoy first to check if the temperature of the oil is too hot:

Roll the shakoy in white or granulated sugar and serve immediately!

Frequently Asked Questions:

Can Shakoy be frozen?

Yes, they freeze great. The best way to freeze is as soon as they cool to room temperature after frying. (Don't add the sugar)

How do I reheat my Shakoy?

If it's already fried, it's best to toast them in a toaster oven for about 3-5 minutes.

4.80 from 5 votes

Print Pin Recipe

How To Make Shakoy

A delicious and easy to make Filipino twisted fried donut that is coated in sugar! It’s an all-time favorite snack and an affordable sweet treat!

Prep Time1 30

Cook Time15

Course: Dessert

Cuisine: Filipino

Keyword: filipino twisted donut, shakoy

Servings: 12

Calories: 240kcal

Author: Lainey

Ingredients

Instructions

In a cup add the warm water, yeast and pinch of sugar to active the yeast and allow it to sit for 5 minutes.
In a large bowl add the flour, salt, and whisk until well combined.
Add the yeast water and mix until elastic, smooth, and form into ball. Add all purpose flour if dough is sticky.
Grease bowl and place the dough in the bowl and cover with plastic wrap and allow it to sit for at least 1 hour or double in size. Make sure to keep it away from any breeze and in a warm place.
After an hour, punch the dough and allow it to sit for 5 minutes. Place dough on floured surface and knead for 5 minutes.
Break into 1-2 inch balls and form into long sticks about 1 foot, then twist.
Cover and set aside for 1 hour, then prepare to fry using 1 cup of oil and the fire on medium high.
Fry on both sides until light brown, about 30 seconds. Then place on paper towels to dry the oil and immediatly onto the sugar and coat.
Best served immediately.

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Serving: 1gCalories: 240kcalCarbohydrates: 16gProtein: 2gFat: 19gSaturated Fat: 1gTrans Fat: 1gSodium: 98mgPotassium: 24mgFiber: 1gSugar: 4gVitamin C: 1mgCalcium: 3mgIron: 1mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

If you need more guidance, check out my video below!

How to Make Oreo Popsicles

Mar 7, 2017 · 7 Comments

Learn how to make Oreo Popsicles using just 3 simple ingredients for a creamy and delicious frozen dessert! Its a yummy treat for Oreo lovers, and it hits the spot when the weather heats up!

Craving for more delicious Oreo treats? Try my Oreo Cheesecake Bites, No Bake Oreo Pie, and Oreo Pumpkin Cheesecake recipes!

3 ingredient Oreo popsicles on white plate

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What is an Oreo Popsicle?

Oreo Popsicle is a delectable 3-ingredient popsicle recipe that blends the classic flavors of instant vanilla pudding, milk, and crushed Oreos to make a frozen treat suitable for any occasion. Whether you're cooling off on a hot summer day or simply satisfying your sweet craving, these homemade Oreo popsicles will not disappoint.

There is no possible way to mess it up, I promise, 'cause this Oreo popsicle recipe is foolproof! Also, what's really cool about this recipe is that you don't need a popsicle mold; you just need a cup and a stick.

Best of all, with only a few easy ingredients, you can make a batch in no time. Read on to learn how to make these delectable popsicles at home!

Variation

Banana Oreo Popsicles: Blend the vanilla pudding and milk with a ripe banana for a fresh and creamy twist.
Mint Oreo Popsicles: Mix a few drops of mint essence into the vanilla pudding and milk mixture for an extra burst of minty flavor that will leave you feeling cool.
Peanut Butter Oreo Popsicles: Stir a few teaspoons of creamy peanut butter to the vanilla pudding and milk for a nutty treat.
Strawberry Oreo Popsicles: Blend fresh strawberries into the vanilla pudding to give it a fruity touch.

Substitution

Cookies: If crushed Oreos aren't available, feel free to use crushed chocolate chip cookies or Graham crackers.
Pudding: Replace the instant vanilla pudding with chocolate pudding for a rich, chocolatey, and delicious treat, or with instant butterscotch pudding for a caramel-like flavor.
Dairy-free Milk: Replace regular milk with almond milk or coconut milk for a dairy-free option.

Storage Tips

Wrap each Oreo popsicle in a plastic wrapper before placing it in an airtight container. Stack the popsicles with parchment paper between each layer to prevent sticking.
Label the container with the date and store it in the freezer's coldest section to maintain a consistent temperature.
Consume your popsicles within two to three weeks for the best quality.

Ingredients

Listed below are all the ingredients you will need:

For the pudding recipe, you're going to need a 3.7-ounce package. If you want to make this dairy-free, make sure to get a dairy-free pudding and use coconut crème.

Instructions

In a large bowl, add the instant vanilla pudding, 2 cups of milk, and cream together until the pudding thickens, which is about 2 minutes:

Set aside 6 whole oreos. With the rest of the Oreos, break them into bite-size pieces, or you can crush them into chunks. I like to keep the oreo bite size because I love having a little texture in the oreo pudding pops:

Add the chunks of Oreo to the pudding and mix thoroughly, making sure that all the Oreos are covered with the pudding mixture:

Pouring crushed oreos into the batter in a bowl

Check out how creamy the batter looks; this is what you're going for:

oreos and jello pudding mixed using a whisk

Using a food processor or blender, blend until fine crumbs form. Place about 2 teaspoons of Oreo crumbs into the small cups:

Add the pudding, and finish it off with more crushed Oreo crumbs. You can then insert the small popsicle sticks and freeze them overnight:

Oreo popsicles on paper cups with wood sticks

That's pretty much it! You can probably make this with your kids or let your friend, who has no idea how to make it, do it for you. 🙂

I hope you enjoy the recipe!

Top Tips

It is best to use high-quality instant vanilla pudding and whole milk to achieve a richer, creamier texture.
Before you add the crushed Oreos, make sure the pudding is smooth and well-blended.
Use those cups that are non-stick. You would like to avoid chipped-off Oreo popsicles, though I know they would just melt when you ate them. 😉
If you do not have store-bought Oreo crumbs on hand and do not have a food processor, you can place the Oreos in a zip-lock bag and just slightly pound the Oreos with a rolling pin until they are finely crushed. You can even do a rolling motion if that's easier for you.

Frequently Asked Questions

How many servings would this recipe make?

This delicious and easy 3-ingredient Oreo Popsicle recipe could make eight to ten slices, depending on the size of your popsicle mold.

Can I add fruits or raisins to this recipe?

Yes, you can. Although it would give out a slight difference in taste and texture, I am sure it would still turn out delicious.

Is adding cream cheese to this recipe possible?

Yes, you can. Although it would give out a slight difference in taste and texture, I am sure it would still turn out delicious.

More Oreo Recipes

If you love easy recipes using Oreos, check out my other Oreo-themed recipe:

delicious oreo popsicles with oreo crumbs

5 from 2 votes

Print Pin Recipe

How to Make Oreo Popsicles

Wonder no more as to how to make Oreo popsicles! Here's a super simple 3-ingredient Oreo Popsicle recipe that hits the spot when the weather heats up. Give this yummy frozen treat a try!

Prep Time15

Freeze Time6

Total Time6 15

Course: Dessert

Cuisine: Filipino

Servings: 5 popsicles

Calories: 160kcal

Author: Lainey

Equipment

Large Bowl
Whisk
processor or blender
small cups
small popsicle sticks

Ingredients

▢ 1 (4.6) oz instant vanilla pudding
▢ 2 cups milk
▢ 17 Oreos

Instructions

In a large bowl, add the instant vanilla pudding, milk, and cream together until the pudding thickens, which takes about 2 minutes.
Set aside 6 Oreos. With the rest of the Oreos, break them into bite-size pieces, then add them to the pudding.
Using the food processor or blender, blend until fine crumbs form, and then place about 2 teaspoons of Oreo crumbs into the small cups.
Add the pudding, and finish it off with more crushed Oreo crumbs. Insert the small popsicle sticks and freeze overnight.

Leave a Comment

Serving: 1gCalories: 160kcalCarbohydrates: 26gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 6mgSodium: 159mgPotassium: 123mgFiber: 1gSugar: 18gVitamin A: 79IUCalcium: 65mgIron: 2mg

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Every time I see a 3 ingredient recipe, I'm always down to make it. Especially if the recipe has oreos! I have always loved Oreos cookies and when I found out it was vegan, I knew in my heart Oreos and I was meant to be. Lol!

DAIRY FREE Snickerdoodle Cookies

Feb 9, 2017 · 14 Comments

Dairy Free Snickerdoodles recipe with no special ingredients. Just the classic cinnamon-rolled sugar cookies; fluffy, chewy, and tender.

vegan and dairy free snickerdoodle cookies on a plate

Tips on How to Make DAIRY FREE Snickerdoodle Cookies

Preheating the oven before working on the cookie dough ingredients will save you a lot of time and saves half of your waiting time.
Instead of using refined sugar, you can substitute it with brown sugar.
When mixing butter and sugar, always make sure that it is fluffy and light, more like a buttery spread. Mixing it well will give you soft, nicely textured snickerdoodle cookies.
You can place these delicious cookies in a small box and give them to vegan friends as a gift.

How to Make DAIRY FREE Snickerdoodle Cookies:

Before starting to mix the ingredients together, preheat the oven to 350F and prepare cookie sheets using a baking mat or parchment paper. After all of that's set, you can now begin!

In a large bowl, cream together the vegan butter and sugar:

vegan butter and granulated sugar for dairy free snickerdoodle cookies recipe

It should turn out light and fluffy:

vegan butter and granulated sugar mixture for dairy free snickerdoodle cookie recipe

Add the almond milk or your choice of dairy-free milk and mix until combined:

vegan butter - sugar mixture with almond milk and vanilla for dairy free snickerdoodle cookie recipe

Next add the baking soda, salt, cream of tartar, cornstarch, all-purpose flour and mix well:

mixture with dry ingredients for dairy free vegan snickerdoodle cookie recipe

The dough should then look like this:

mixing vegan dairy free snickerdoodle cookie dough on a mixing bowl

Chill the dough for at least 2 hours or best overnight. Use a ziplock bag in storing your dough for easier handling:

chilled cookie dough for vegan dairy free snickerdoodle recipe

Using a mini cookie scooper, scoop the dough:

scooping the cookie dough of the vegan dairy free snickerdoodle cookie recipe

Coat the dough balls with the cinnamon sugar mixture:

coating the vegan dairy free snickerdoodle cookie dough ball into cinnamon-sugar mixture

To make the cinnamon sugar mixture, mix together the ground cinnamon and granulated sugar.

After coating the dough balls with the cinnamon-sugar mixture, place them on a non-stick cookie sheet:

vegan dairy free snickerdoodle cookie dough balls on a baking mat

Bake for 10 minutes, remove and cool on cookie rack:

freshly baked vegan dairy free snickerdoodle cookies on a baking tray

You can see all of my cookie recipes in the Cookie Recipe section of my Recipe Index. But if you're looking vegan cookies check out these yummy cookie recipes:

Happy baking!

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Cookies Made with Pocky

Feb 2, 2017 · 2 Comments

Pocky sticks are a beloved snack that originated in Japan—and I love them so much, I just had to turn them into cookies! This easy and fun Pocky cookie recipe features three delicious flavors: orange Pocky cookies, chocolate coconut Pocky cookies, and the classic chocolate Pocky cookies. I was so excited to try this recipe, and it definitely didn’t disappoint—each cookie is bursting with flavor and crunch!

If you're in the mood for more creative cookie ideas, don't miss these equally fun recipes: Strawberry Cookies, Peppermint Oreo Cookies, and Rice Krispies Cookies—all simple, sweet, and made for sharing!

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Why You'll Love This Recipe

These Pocky cookies are not just fun and flavorful—they're also dairy-free, and totally beginner-friendly. Whether you're baking for yourself or sharing with friends, this recipe is easy to follow and doesn't require any fancy equipment. It’s a great way to enjoy something unique while keeping your ingredient list simple and plant-based.

One of the standout ingredients in these cookies is coconut, which adds natural sweetness and a delightful chewy texture. Coconut is also rich in healthy fats that support brain function and can help keep you feeling full longer. So while these cookies taste indulgent, you can feel good knowing there’s a little wellness boost in every bite!

Plus, with three flavors to choose from—orange, chocolate coconut, and classic chocolate—you’ll never get bored. It’s the perfect recipe for experimenting, gifting, or just treating yourself to something different.

Ingredients

Gather the ingredients for this Pocky Cookies - 3 Ways and once the ingredients are all ready, let's begin!

Instructions

Preheat oven to 350F, prepare cookie sheets using parchment paper or a silicone baking mat.

In a large bowl, cream together the unsalted butter and cream cheese until no lumps are found:

creaming the unsalted butter and cream cheese in a bowl using a handheld mixer

Next add the brown sugar, granulated sugar, egg, vanilla extract, and mix until light and fluffy. Set this bowl aside:

adding sugar, vanilla and eggs to the butter mixture for pocky cookies recipe

In a medium-size bowl, whisk together the all-purpose flour, baking soda, and salt:

dry ingredients of pocky cookies 3 ways recipe

Add the dry ingredients into the wet ingredients and mix until well combined:

adding the dry ingredients to the wet ingredients of pocky cookies

This is how the dough should look like after mixing well:

well-mixed cookie dough of pocky cookies recipe

Separate the cookie dough into 3 small bowls, add the pocky sticks, and mix:

orange, coconut chocolate and chocolate flavors of pocky sticks in separate bowls

Using a cookie scooper, place onto the baking mat and bake for 8-9 minutes:

ready to bake pocky cookies on a cookie sheet

Here they are! Freshly baked Pocky cookies!

freshly baked pocky cookies with a bite and held by hand

It's so exciting to taste all the flavors!

freshly baked pocky cookies on a papaer lace mat

These pocky cookies are delicious and unique - it will always be a conversation starter to any party or gathering!

pocky cookies on a green plate with a paper lace mat

Substitutions

Pocky Sticks – Can’t find Pocky? You can use any chocolate-dipped biscuit sticks or even vegan pretzel sticks coated in dark chocolate as a fun alternative.
All-Purpose Flour – For a healthier twist, use whole wheat flour or a 1:1 gluten-free flour blend if you need a gluten-free option.
Vegan Butter – Swap with coconut oil or margarine if that’s what you have on hand. Just chill the dough longer for firmer cookies.
Brown Sugar – You can replace this with coconut sugar for a deeper, caramel-like flavor or use maple syrup (reduce other liquids slightly).
Coconut Flakes – If you’re not a fan of coconut, try crushed nuts (like almonds or pecans) or rolled oats for texture.

Variations

Strawberry Pocky Delight – Swap in Strawberry Pocky sticks and fold in some freeze-dried strawberries for a fruity, pink cookie.
Nutty Crunch Version – Add chopped cashews or pistachios along with the Pocky for extra crunch and flavor.
Gluten-Free Version – Use a certified gluten-free flour blend and check that your Pocky alternative is also gluten-free.

FAQs

Q: Is pocky made in Japan?

A: Yes, these snacks originated in Japan and was created by Ezaki Glico.

Q: Will the cookies stay crispy is stored in an airtight container?

A: Yes, they will stay crispy when stored properly in an airtight container.

Q: How many cookies can I make from this recipe?

A: I made 40 pieces of small pocky cookies using this recipe.

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5 Ingredient Apple Dessert

Jan 26, 2017 · 4 Comments

This is the perfect apple dessert for the Fall with flavors of caramel, cinnamon, and chocolate melted in the center of the apple!

How to Make 5 Ingredient Apple Dessert:

It requires very few ingredients: apples, cinnamon, sugar, caramel, and dark chocolate chips. So this makes four personal servings:

All you have to do is cut the apples in half and then you're going to core it. If you have an apple corer, that would make this step easier. As for me, I only have a spoon nearby so that's what I used:

Add some chocolate chips and the caramel. Now you could add much more if you want it on the sweeter side:

Apples with chocolate chips and caramel candy

Then you're going to transfer this onto a baking sheet lined with parchment paper or a baking mat. Now it's ready to go into the oven (I garnished it with a little bit more of my chocolate chips because we can never have enough):

5 ingredient apple dessert filled with chocolate and caramel on a baking mat

Here's an up-close shot of the Apple Dessert:

5 ingredient apple dessert with chocolate and caramel filling

When baking fruit it just brings out even more sweetness and will bring the fruit's flavor to a new level of deliciousness.

I hope you enjoyed this recipe, Simply Bakers! And don't forget to share your photos if make my 5 Ingredient Apple Dessert 🙂

For a step-by-step tutorial of this recipe, you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!)

If you're looking for more recipes see below! Happy Baking!

More Apple Dishes that are easy to make:

Apple Pancake Cookies

Apple Cookies

Apple Pie Cookies

5 from 2 votes

Print Pin Recipe

5 Ingredient Apple Dessert

Author: Lainey

Ingredients

▢ 2 Granny Smith Apples
▢ ¼ cup dark chocolate chips
▢ 8-10 pieces caramel candies
▢ ¼ teaspoon cinnamon and ¼ granulated sugar mixed

Instructions

Cut the apples in half and then you're going to core it.
Add some chocolate chips and the caramel.
Transfer this onto a baking sheet lined with parchment paper or a baking mat.
Bake until thoroughly cooked.
Optional: Add a little bit of chocolate chips and cinnamon-sugar mixture if you want it on the sweeter side.

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Watch The Recipe Video!

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A Glimpse of Our Wedding

Jan 11, 2017 · 2 Comments

After the proposal and a whirlwind of pre-wedding planning, we both agreed we wanted just three things for our big day: simplicity, nature, and fun.

Once we found Haiku Gardens in Kaneohe, Hawaii, we knew it was the perfect fit. The moment we stepped foot on the property, we looked at each other and said, “Yup—this is it.” We didn’t need to overdo anything. The lush greenery and peaceful views did all the talking.

The ceremony was surrounded by the most beautiful backdrop—no fancy decorations needed because honestly, God already did the decorating. I loved how calm and serene everything felt.

One of my favorite little details was our cake. It was simple, clean, and had gold teaspoons as toppers given by my friend Barbara from Buona Pappa, which made it feel extra personal. And yes, each layer was a different flavor—because why not?

We kept the vibe light and fun throughout the day. I especially loved how the color palette—seafoam green and soft neutrals—came together with the bridesmaids’ dresses and flowers.

We were blessed to have an amazing group of family and friends with us who made it even more special. Looking back at this moment always makes me smile. Everything came together just how we hoped—and now I get to call this guy my husband. 🥰

If you're planning your wedding and thinking about going simple and outdoor, I highly recommend it. It's less about the stuff and more about the people and moments. 💚

Best and Easiest Brownies

Jan 4, 2017 · 31 Comments

Try this Best and Easiest Brownies recipe that you will ever make- it's thick and fudgy and loaded with chocolate! This easy one-bowl recipe comes together in minutes.

The recipe has been updated. (April 2019)

I have always loved Brownies! If you have been here on my blog and YouTube channel for a while, you will know that my love for brownies eaten with ice cream is superb 🙂

Get your vanilla ice cream and eat it with this Best and Easiest Brownies, the Simply Bakings way!

Watch the video to see how I made it!

Tips and Tricks for Making This Best and Easiest Brownies Recipe:

Before you start mixing the dry ingredients, it is very important to sift them first. A delicious brownie doesn't have lumps of flour or baking powder in it 🙂
Take your brownie to the next level! After cooling them completely, frost it with your favorite chocolate frosting or if you love cream cheese frosting, feel free to add some on top! Yum!
Always use a nonstick baking pan or baking dish. If you don't have those, place parchment paper on your baking pans before pouring in the brownie batter. You can also use a nonstick cooking spray to prevent your brownies from sticking to the pan after baking.
To know if the brownie is baked to perfection, stick in a toothpick and if it comes out clean, then it's ready to be taken out from the oven.

How to Make this Best and Easiest Brownies Recipe:

Preheat the oven to 350 F, prepare the pan by generously coating the pan with oil, and set aside.

In a large bowl, add the melted butter and melt for about 30 seconds on high heat:

Next, add the granulated sugar to the melted butter and mix until combined. Add in the eggs, and vanilla extract, and mix until everything is well combined:

Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder, and using a wire whisk, mix until well combined:

After mixing well, the brownie batter should look like this - smooth, velvety, and without lumps:

Pour the brownie batter into a greased pan or baking dish:

You can tap tap the baking pan or baking dish gently onto your table to let out the air bubbles and make the brownie batter level:

Bake for 25-30 minutes and voila!

You now have a delicious and easy brownie masterpiece!

Frequently Asked Questions for Best and Easiest Brownies Recipe:

Q: I often have lumps in my batter even if I sift the dry ingredients before mixing. Can I strain the batter before I bake them?

A: Yes, sure. That would ensure that no lumps would be included and you get perfect brownies baked from scratch.

Q: Can I use gluten-free flour instead of regular all-purpose flour?

A: Yes, you can use gluten-free flour for this recipe.

easy chewy brownies stacked on a white plate

3.86 from 7 votes

Print Pin Recipe

Best and Easiest Brownies

Prep Time10

Cook Time25

Course: Desserts

Servings: 12 -15 pieces

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 F, prepare the pan (9x9 inch pan) by generously coating the pan with oil and set aside.
In a large bowl, add the melted butter and melt for about 30 seconds on high heat. Next, add the granulated sugar and mix until combined. Add eggs, vanilla extract and mix until everything is just combined. (Don't overmix)
Add the unsweetened cocoa powder, all-purpose flour, salt, baking soda, and mix until well combined. Then pour the brownie batter into the pan and bake for 25-30 minutes.

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Snowball Lemon Drop Cookies

Dec 20, 2016 · 2 Comments

Do you also like the combination of sweet and sour flavors in a cookie? If so, this recipe of Snowball Lemon Drop Cookies is for you!

This is also a collab with Jenny Bakes and she made these Reindeer Cookies. To see her video of the recipe, click here!

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on MONDAYS & FRIDAYS!

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Snowball Lemon Drop Cookies

Ingredients

Instructions

Roll the baked cookies in:

cup powdered sugar
teaspoons lemon zest
Bake at 350F for 10-12 minutes or until golden brown

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Snicker doodle Eggnog Cookies

Dec 13, 2016 · 3 Comments

These Snicker doodle Eggnog Cookies are crispy around the edges and soft and chewy on the inside. Surely this would be a crowd-pleaser, and you won't mind doing another batch because it's so easy to make. 🙂

These cookies are perfect for any season, along with a nice cup of hot Dalgona coffee or Nutella hot chocolate!

snickerdoodle eggnog cookies on a white plate with pine cones

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What is Snicker doodle Eggnog Cookies?

Snicker doodle Eggnog Cookies are a fun holiday twist on the classic snicker doodles. They have a crispy edge and a soft, chewy center, which makes them totally addictive. The secret ingredient is eggnog, which gives the cookies a creamy, spiced flavor that screams Christmas!

This eggnog snicker doodle dough is rolled in a mix of granulated sugar and nutmeg before baking, giving it that signature sweet and slightly spiced coating. They’re super easy to make — just mix the dough, roll it into balls, coat them, and bake. In about 30 minutes, you’ll have a batch of warm, buttery cookies that taste like the holidays in every bite!

Substitutions

Butter: Replace regular butter with vegan butter for a dairy-free option without sacrificing texture.
Eggnog: If you’re avoiding dairy, try almond or oat-based eggnog. These alternatives still provide a rich eggnog flavor.
Flour: Use a 1:1 gluten-free flour blend if you need a gluten-free version.
Sugar: You can reduce the granulated sugar slightly, but it may affect the cookies’ crispness.
Nutmeg: If nutmeg isn’t your favorite, try a dash of allspice or cloves for a similar warming effect.

Variations

White Chocolate Chips: Fold white chocolate chips into the dough for a sweet, creamy contrast to the eggnog flavor.
Thumbprint Cookies: Before baking, press your thumb into the center of each cookie and fill it with an eggnog glaze made from powdered sugar and eggnog.
Spiked Version: Add a splash of rum extract or brandy to the dough for a boozy twist.
Healthier Option: Replace half the flour with almond flour to increase protein and fiber content while lowering sodium and carbohydrates.

freshly baked snickerdoodle eggnog cookies

Storage

Storing at Room Temperature: Store in an airtight container at room temperature for up to 5 days.
Freezing Tips: Freeze cookie dough balls for up to 3 months. Bake straight from the freezer, adding 1–2 minutes to the baking time.
How to Reheat: Warm in the microwave for 10–15 seconds for a soft, warm texture.

Ingredients

Gather the ingredients for this Snicker doodle Eggnog Cookies and once the ingredients are all ready, let's begin!

Instructions

Before mixing the ingredients, preheat the oven to 350 degrees F and prepare a cookie sheet using parchment paper or a baking mat.

In a bowl, mix or whisk the softened butter and granulated sugar until well combined:

mixing butter and granulated sugar in a bowl using a fork

In another bowl, mix the dry ingredients and set aside:

mixing the dry ingredients for the Snickerdoodle Eggnog Cookies recipe

Add the dry ingredients to the wet ingredients and mix and mix well until no lumps are visible:

adding in the eggnog to the cookie dough

When the cookie dough is mixed well, add in the eggnog and mix again until all the eggnog is well distributed in the cookie dough:

well mixed Snickerdoodle Eggnog Cookie dough

The Snicker doodle cookie dough should look like this — dry but well-mixed:

Now, it's time to roll the cookie dough and coat it with granulated sugar with a mix of nutmeg powder:

rolling the Snickerdoodle Eggnog Cookies into balls and rolling over sugar and nutmeg powder

Arrange the cookies on the baking sheet with parchment paper. You do not need to flatten each cookie, since it will naturally deflate once completely baked:

ready to bake Snickerdoodle Eggnog cookies on a baking sheet

Cool for a bit on a wire rack. There you go, Simply Bakers! My kitchen smelled so good because of these Snicker doodle Eggnog Cookies!

Top Tips

Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between. 🙂
You may coat these eggnog snicker doodle cookies in a cinnamon sugar mixture.

FAQ

What does a snicker doodle cookie taste like?

Snicker doodle cookies are super tasty! They have this soft and chewy texture that makes them really fun to eat. The flavor is a mix of sweet and a little spicy because of the cinnamon that’s rolled on the outside. When you take a bite, you get that warm, buttery goodness, and the cinnamon gives it a pleasant kick that makes it even better.

Are these cookies supposed to be chewy?

It does have a slightly chewy texture to it but it also has a soft texture inside.

Why is a cookie called a snicker doodle?

The name "Snickerdoodle" is pretty fun! It’s thought to come from a German word, “Schneckennudeln,” which means "snail noodles," but it’s not really about snails. It’s just a silly name for a cookie that’s rolled in cinnamon sugar. So, it’s a mix of a cute name and a delicious cookie!

Here are more delicious cookie recipes that you should try:

Since Christmas is just a few days ahead, I decided to make Snickerdoodle Eggnog Cookies for my Cookie Mondays as part of the Holiday Baking series! One thing that made me more excited is that this is a collab with Lindsay Ann from Lindsay Ann Bakes 🙂 Don't forget to watch the Snickerdoodle Cupcakes that she made on her channel!

5 Ingredient Graham Cracker Toffee

Dec 9, 2016 · 6 Comments

Pretzels and candy cane - make way! This easy, delicious, no-bake 5 Ingredient Graham Cracker Toffee - also known as Chocolate Crack because it's so addicting - will surely be a crowd-pleaser on Christmas day!

With just a few simple ingredients, you can create a treat that tastes like it came from a gourmet bakery. The combination of buttery caramel, crisp graham crackers, and a drizzle of silky melted chocolate is irresistible.

It's important to treat yourself from time to time. The best thing about it is that we don't have to buy Rocky Road cookies, vanilla donuts, or vegan pumpkin pie from the store. Doesn't making them ourselves sound fun?

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These easy graham cracker toffee bars are a versatile dessert often served during Christmas and other festive holidays. It's popular for holiday parties, potlucks, bake sales, and as homemade gifts, thanks to its quick preparation and crowd-pleasing sweet and salty flavors.

While it’s a holiday favorite, its customizable toppings and simple recipe make it suitable for year-round occasions like birthdays, family dinners, or casual events.

What is Graham Cracker Toffee?

Graham Cracker Toffee, often referred to as "Christmas Crack," is a classic American treat that likely emerged during the 1950s or 1960s. Rooted in the tradition of English toffee, it combines the buttery caramel flavors of traditional toffee with the convenience of graham crackers as a base.

This dessert reflects the mid-20th-century American love for simple, quick, and indulgent recipes using pantry staples, which became popular in the post-World War II era.

Whether you're gifting it to loved ones or serving it at your holiday table, this toffee will be the star of your dessert spread!

Variations

Nutty Delight - Add chopped pecans, almonds, or walnuts on top of the melted chocolate for added crunch and flavor.
Salted Caramel - Sprinkle sea salt over the caramel layer before adding chocolate for a sweet and salty twist.
Tropical Twist - Top with shredded coconut or dried tropical fruit like mango or pineapple. Use white chocolate instead of dark or milk chocolate for a lighter flavor.

Substitutions

Graham Crackers - Substitute with digestive biscuits, saltine crackers, Ritz crackers, or a gluten-free cracker alternative for dietary needs.
Brown Sugar - Use white granulated sugar mixed with 1 tablespoon of molasses or coconut sugar for a slightly healthier option.
Butter - Replace with margarine, plant-based butter, or ghee for a non-dairy option. For a richer flavor, try using European-style butter.
Peanuts - Substitute with chopped almonds, walnuts, pecans, cashews, sunflower seeds, or pumpkin seeds for a nut-free option.
Milk Chocolate Chips - Use any type of chocolate chips you'd like. Vegan versions or carob chips are good too for a non-dairy option.

Storage

Store the toffee in an airtight container at room temperature for up to 1 week or in the refrigerator for up to 2 weeks.
For longer storage, freeze for up to 3 months and thaw in the refrigerator before serving.

Ingredients

Listed below are all the ingredients you will need (omitting quantities):

graham crackers
brown sugar
butter
peanuts
milk chocolate chips

See the recipe card for quantities.

Instructions

Lightly coat a large baking sheet or cookie sheet with nonstick cooking spray, then line it with parchment paper for easy cleanup. Arrange graham crackers in a single layer to cover the pan completely.

In a medium saucepan, melt the butter over medium heat. Stir in the light brown sugar and bring the mixture to a boil, stirring constantly.

Let it boil for 3-4 minutes until thickened and bubbly. Remove from heat and stir in the vanilla extract.

Carefully pour the caramel mixture over the graham crackers, using a spatula to spread it evenly and ensure all crackers are coated.

Place the pan in a preheated oven at 350°F (175°C) and bake for 7-10 minutes until the caramel is bubbly and slightly darkened. Then sprinkle the milk chocolate chips over the hot caramel.

Wait a minute for the chocolate to soften, then spread it evenly with a spatula to create a smooth layer. Sprinkle the peanuts over the melted chocolate, pressing them gently to adhere.

Let the graham cracker toffee bark cool at room temperature for 15-20 minutes, then transfer the pan to the freezer for 30 minutes to fully set.

Once firm, remove the saltine cracker toffee from the pan and break it into bark-like pieces or bars, depending on your preference. Serve and enjoy!

Hint: Make sure to spread the caramel evenly over the graham crackers to coat them completely. This ensures a uniform, crunchy texture in every bite!

⭐ Top Tip

Line the Baking Sheet: Use parchment paper or foil to line your baking sheet. This prevents sticking and makes cleanup a breeze.
Work Quickly with Chocolate: Sprinkle the chocolate chips over the hot caramel as soon as it come out of the oven so they melt evenly and are easy to spread.
Customize Your Toppings: Get creative with sprinkles, shredded coconut, or crushed candies for a fun twist.

FAQ

Why is my cracker toffee chewy?

If your Christmas crack (toffee and cracker candy) turns out chewy instead of crisp, it's likely due to the toffee not being cooked to the correct temperature. To achieve a crunchy texture, the toffee should reach the hard crack stage, which is around 300°F (149°C) on a candy thermometer.

What is the British equivalent of graham crackers?

The best UK alternative is a plain digestive biscuit.

Why is it also called a bulldog brittle?

This past Christmas Food Network had a Kid's Holiday Baking Championship special, and on it, one of the contestants made bulldog brittle. According to this girl, it's a Georgian specialty, hence the bulldog (the bulldog being the University of Georgia's mascot).

More Recipes

Celebrate your holidays with my favorite sweets:

Pieces of Graham Cracker Toffee in a plate

5 from 2 votes

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5 Ingredient Graham Cracker Toffee

Sweet, crunchy, and irresistibly easy, 5 Ingredient Graham Cracker Toffee is the perfect holiday treat ready in just over an hour!

Prep Time10

Cook Time10

Cool Time1

Total Time1 20

Course: Dessert, Snack

Cuisine: American

Servings: 12

Calories: 477kcal

Author: Lainey

Ingredients

▢ 1 pack graham crackers
▢ ¾ cup brown sugar
▢ ¾ cup butter
▢ 1 - ½ cups peanuts (chopped or whole, as preferred)
▢ 1 cup milk chocolate chips

Instructions

Prepare the Base:

Preheat your oven to 350°F (175°C).
Line a baking sheet with parchment paper or aluminum foil. Arrange the graham crackers in a single layer, covering the entire baking sheet.

Make the Caramel:

In a medium saucepan, melt the butter over medium heat. Add the brown sugar and stir constantly until it begins to bubble and thickens into a caramel-like consistency (about 3-5 minutes).

Assemble the Toffee:

Pour the caramel mixture evenly over the graham crackers, spreading it with a spatula to ensure all crackers are coated.

Add the Peanuts:

Sprinkle the peanuts evenly over the caramel layer, pressing them down gently so they stick.

Bake:

Place the baking sheet in the preheated oven and bake for 7-10 minutes, or until the caramel is bubbly and slightly darkened.

Add the Chocolate:

Remove the tray from the oven and immediately sprinkle the milk chocolate chips over the hot caramel. Wait a minute or two for the chocolate to melt, then spread it evenly with a spatula.

Cool and Set:

Let the toffee cool at room temperature for about 20 minutes, then transfer it to the refrigerator to set completely (about 1 hour).

Break and Serve:

Once fully set, break the toffee into pieces and enjoy!

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Serving: 1gCalories: 477kcalCarbohydrates: 52gProtein: 7gFat: 28gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 0.5gCholesterol: 31mgSodium: 323mgPotassium: 261mgFiber: 3gSugar: 30gVitamin A: 355IUCalcium: 72mgIron: 2mg

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No Bake OREO Cheesecake

Dec 2, 2016 · Leave a Comment

A super easy No Bake OREO Cheesecake that you and your family will love! You can have this on Christmas, New Year, or any other party that you feel would be nicer to have a sweet decadent treat! 🙂

3 Ingredient No Bake Oreo cheesecake in a pan

Tips and Procedures:

Avoid the holiday rush and make this No Bake Oreo Cheesecake even 3 days ahead!
Soften the ingredients that need to be softened before starting the mixing process. It saves you time and you will avoid having big chunks of cream cheese in your cheesecake.
For the crushed Oreos, you can opt to buy pre-crushed ones. It will save you time and it will be less messy for your kitchen!
If you do not have a cool whip on hand. you can use heavy whipped cream instead.
For a more enticing presentation, melt some white chocolate and drizzle of top of the No-Bake Oreo Cheesecake.

How to Make No Bake OREO Cheesecake:

Listed below are all the ingredients you will need:

Oreo Cookies
butter
cool whip
cream cheese
powdered sugar
chocolate instant pudding
milk**

In a large bowl, place the crushed Oreos and the melted butter. Mix thoroughly until the butter is well incorporated into the crushed Oreos:

mixing the crushed Oreos with melted butter for the No Bake Oreo Cheesecake Recipe

After mixing, pour the Oreos and butter mixture into a springform pan, but if you do not have that, you can use a 9 x 13-inch baking pan. Spread the mixture across the pan evenly. Pop the pan into the freezer before you make the filling. This will be your cheesecake base:

prepping the Oreo cheesecake base for the No Bake Oreo Cheesecake

In another large bowl, add the softened cream cheese, cool whip or whipped cream, and powdered sugar. Mix until well combined:

mixing the cream cheese for the No Bake Oreo Cheesecake

Next, add the filling to the pre-made cheesecake base and spread evenly:

pouring the cream cheese mixture on top of the Ore crust for the No Bake Oreo Cheesecake

Using the same bowl for the cream cheese mixture, pour the milk and the chocolate pudding and mix well until it thickens. The more you beat it, the more it will thicken:

mixing the wet and dry ingredients of the No Bake Oreo Cheesecake Recipe

Add the mixture and spread evenly across the cheesecake:

spreading the chocolate cream cheese mixture on top of the cheesecake base

Sprinkle the remaining crushed Oreos on top. Pop into the freezer:

adding crushed oreos on top of the oreo cheesecake

Before serving, thaw the cheesecake a bit to soften it:

And here's the no-bake oreo cheesecake at my Thanksgiving Dinner.

3 Ingredient no bake oreo cheesecake with other Christmas desserts in a buffet

My family loved it and they always remind me to make it again every Thanksgiving!

3 Ingredient no bake oreo cheesecake on a cake stand

Frequently Asked Questions:

Q: Can you use condensed milk instead of powdered sugar?

A: Yes, you can use that instead of powdered sugar but make sure to taste the mixture from time to time as you slowly add condensed milk to ensure that it is just the right amount of sweetness.

A: You can use the pre-crushed Oreos, those don't have fillings. But if you are going to crush them yourself, you can scrape out the fillings if you do not like your cheesecake to be too sweet.

Q: Which is the diameter of the pan did you use to make the no-bake Oreo cheesecake?

A: I used an 8 x 10-inch pan for this recipe.

Q: Can you make this two days ahead?

A: Making desserts in advance is always a winner solution to a busy party ahead. For this recipe, you can surely make these even 3 days ahead.

More Oreo Dessert Recipes:

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No Bake OREO Cheesecake

This Easy No Bake Oreo Cheesecake is smooth and creamy with the right amount of chocolate goodness from the crushed Oreos!

Author: Lainey

Ingredients

Instructions

In a large bowl, place the crushed Oreos and the melted butter. Mix thoroughly until the butter is well incorporated into the crushed Oreos.
After mixing, pour the Oreos and butter mixture into a springform pan, but if you do not have that, you can use a 9 x 13-inch baking pan. This will be your cheesecake base.
Spread the mixture across the pan evenly. Pop the pan into the freezer before you make the filling.
In another large bowl, add the softened cream cheese, cool whip or whipped cream, and powdered sugar. Mix until well combined.
Next, add the filling to the pre-made cheesecake base and spread evenly.
Using the same bowl for the cream cheese mixture, pour the milk and the chocolate pudding and mix well until it thickens. The more you beat it, the more it will thicken.
Add the mixture and spread evenly across the cheesecake.
Pop into the freezer and thaw a bit before serving.

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Notes

**in the video I said 1 cup, I meant 2 ¾ cups milk.

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Peanut Butter Nutella Swirl Cookies

Nov 29, 2016 · 12 Comments

Get ready to fall in love with these Peanut Butter Nutella Swirl Cookies—a dreamy combo of creamy peanut butter and rich, chocolatey Nutella swirled into a soft, chewy cookie! These cookies are the perfect treat when you're craving something sweet, nutty, and extra gooey.

If you’re into fun and easy cookie recipes, check out my Brownie Cookies or these kid-favorite Cookie Dough Bites!

crunchy Peanut Butter Nutella Swirl Cookies on red glass cup

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Tips and Tricks for Making This Nutella Peanut Butter Cookies Recipe:

Don't forget to sift all the dry ingredients before mixing. It is best to make sure you get no lumps in your cookies.
To add texture to the cookies, you can add nuts to the dough before baking them.
If Nutella is not available in your area, you can use any hazelnut spread.
Instead of using a handheld mixer, use a stand mixer when mixing this cookie dough, especially if you are baking a big batch.

Peanut Butter Nutella Swirl Cookies in a glass cup

How to Make this Nutella Peanut Butter Cookies Recipe:

Gather the ingredients for this Nutella Peanut Butter Cookies and once the ingredients are all ready, let's begin!

unsalted butter, softened
creamy peanut butter
granulated sugar
brown sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
Nutella

In your mixing bowl, you're going to add the softened butter and the white and brown sugars. Mix it until it is light and fluffy:

Once that is done, add in the vanilla extract, eggs, and creamy peanut butter and continue mixing. After thoroughly mixing, set the bowl aside:

adding in the creamy peanut butter and eggs to the butter and sugar mixture

Add the wet and dry ingredients and mix well:

mixing the wet and dry ingredients of the Peanut Butter Nutella Swirl Cookies recipe

After mixing the cookie dough thoroughly, you can add in the Nutella and mix well again:

mixing the Nutella to the cookie dough using a handheld mixer

Form into cookie balls and arrange on a cookie sheet:

ready to bake cookie dough balls on a baking sheet

Tadaaah! Freshly baked Nutella Peanut Butter Cookies right in your very own kitchen! This, I should say, is one of my favorite Nutella cookie recipes!

freshly baked Peanut Butter Nutella Swirl Cookies

See the delicious swirls of Nutella in every cookie! I wasn't able to resist, I took a bite while I was cooling down the cookies. 🙂

holding a freshly baked Peanut Butter Nutella Swirl Cookie

Frequently Asked Questions for the Nutella Peanut Butter Cookies Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Nutella Peanut Butter cookie recipe could make 16-24 cookies.

Q: Can I use melted chocolate instead of Nutella?

A: Yes you can. Whatever chocolate you have in your pantry or fridge, you can use it.

Q: Will this recipe work if I put crunchy peanut butter instead of the smooth variant?

A: Yes, for sure, that would be equally delicious.

More fun cookie recipes you can try:

3 Ingredients Peanut Butter Fudge Condensed Milk

Nov 27, 2016 · 3 Comments

Who can resist the magic of chocolate and peanut butter together?! As a true fan of this combo, I can promise this recipe is a total winner. Plus, it’s perfect as a holiday dessert! With only 3 ingredients, this creamy peanut butter fudge with condensed milk will be the star of your Christmas table!

In search for more easy fudge recipes? Why not try my Skillet Brookie, 3 Ingredient Oreo Fudge, and Hot Fudge Chocolate Cake.

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Ingredients

milk chocolate chips
condensed milk
Reese's peanut butter cups

See the recipe card for the quantities.

Instructions

Gather all the ingredients for this easy peanut butter fudge recipe, and let's begin!

In a large microwave-safe bowl, add 3 cups of milk chocolate chips and half a can of condensed milk. Then pop it in the high-powered microwave for about 30 seconds:

A bowl filled with chocolate chips and condensed milk, with chocolate candies blurred in the background.

Mix it thoroughly, then set the bowl aside:

A bowl of chocolate being mixed with a pink spatula.

In a pie pan or a 9-inch pan covered with aluminum foil, add about 16 to 18 Reese's cups and pour the chocolate mixture on top and spread out evenly:

Chocolate fudge being smoothed into a tin foil pan using a pink spatula.

Decorate the top of the fudge with the extra pieces of Reese's cups, however you like. Pop it in the refrigerator until it hardens for about an hour:

Decadent chocolate fudge, beautifully decorated.

Aren't you going to dig into this chocolate peanut butter fudge? It looks so yummy! Have a slice of it and enjoy!

Substitutions

Nut-free Cups: If you're allergic to peanuts or just prefer a different nut butter, you can substitute peanut butter cups with cashew butter, almond butter, or even sunflower seed butter cups.
Dairy-Free Condensed Milk: Condensed coconut milk can be used in place of standard sweetened condensed milk for a dairy-free alternative.
Alternative Sweeteners: Try using maple syrup, honey, agave nectar, or a sugar-free option if you want to use a different sweetener.

Variations

Nutty Crunch Fudge: For extra crunch and flavor, toss in chopped nuts such as almonds, pecans, or walnuts. To make the nuts even nuttier, toast them first.
Add-Ins: Feel free to add vanilla extract, shredded coconut, mini chocolate chips, dried fruit (e.g., cranberries, raisins), or any toppings you want to your fudge. These ingredients can enhance your fudge's flavor, texture, and visual appeal.
Salted Caramel Peanut Butter Fudge: Drizzle the fudge with caramel sauce and sprinkle it with sea salt for a delectable sweet and salty flavor combo.

Storage

Refrigeration: Store the fudge in an airtight container in the refrigerator for 1-2 weeks. To keep moisture out, ensure that the container is properly sealed.
Layering: If you need to stack several layers of fudge in the container, use wax paper or parchment paper between them to keep them from sticking together.
Room Temperature: If you like a softer texture, keep the fudge at room temperature for just a few days, especially in colder areas. However, be cautious at warmer temperatures, since the fudge may become too soft or melt.
Freezing: The fudge can also be frozen for long-term storage. Individual pieces should be carefully wrapped in plastic wrap or aluminum foil before being stored in a freezer-safe container or resealable freezer bag. Thaw the fudge in the fridge overnight before serving.

Top Tip

Make sure to use good-quality chocolate chips, peanut butter cups, and sweetened condensed milk for a rich, creamy texture and a more flavorful fudge. Stir them thoroughly until you have a smooth and well-combined fudge mixture.

FAQs

Can you make peanut butter fudge with condensed milk?

Yes, you can make peanut butter fudge with condensed milk. This recipe combines milk chocolate chips, condensed milk, and Reese's Cups for a delicious treat!

How do you save fudge that didn't set?

Simply add a little bit of cream, reheat the fudge to the proper temperature, and allow it to set again.

What is the secret to good fudge?

Do not stir during cooking. To determine whether the fudge is done, use a candy thermometer or conduct a cold water test. When a candy thermometer reaches 112°C to 114°C (234°F to 237°F) or the mixture forms a soft ball in cold water, the fudge is done. Allow the mixture to cool before beating.

What are other ways to melt chocolate when I don't have a microwave?

To melt chocolate chips for your chocolate fudge, fill a saucepan with hot water and place it on the stove top over medium heat. Add the chocolate chips and peanut butter chips to a baking dish, stirring every few seconds until smooth, making sure to check for a creamy consistency. Once melted, pour the mixture into a prepared pan and top with marshmallows and Reese’s peanut butter cups for a delightful sweet treat!

easy to make and delicious 3-Ingredient Peanut Butter Fudge with condensed milk in a red bowl

5 from 2 votes

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3 Ingredient Peanut Butter Fudge with Condensed Milk

Indulge in our easy yet delectable 3-ingredient Peanut Butter Fudge with Condensed Milk for any sweet craving! It's creamy, smooth, and full of peanut butter taste. Yum!

Prep Time10

Chill Time1

Total Time1 10

Course: Dessert

Cuisine: American

Servings: 1 9x9 pan

Calories: 2784kcal

Author: Lainey

Ingredients

▢ 3 cups milk chocolate chips
▢ ½ can 7 oz condensed milk
▢ 16-18 pieces Reese's Cups

Instructions

In a large bowl, add 3 cups of milk chocolate and half a can of condensed milk. Then pop it in the high-powered microwave for about 30 seconds.
Mix it thoroughly then set the bowl aside.
In a pie pan or a 9-inch pan covered with aluminum foil, add about 16 to 18 Reese's cups and pour the chocolate mixture on top and spread out evenly.
Decorate the top of the fudge with the extra pieces of Reese's cups, however you like.
Pop in the refrigeratorfor at least hour or until it hardens

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Notes

If not using a high-powered microwave, pop the chocolate mixture for a total of 45 seconds.

Serving: 1gCalories: 2784kcalCarbohydrates: 356gProtein: 2gFat: 159gSaturated Fat: 98gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 58mgPotassium: 1600mgFiber: 1gSugar: 316gVitamin A: 10IUVitamin C: 0.1mgCalcium: 400mgIron: 0.2mg

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3 Ingredient Macaroon Cookies

Nov 21, 2016 · 3 Comments

If you’re craving something sweet but don’t want to spend hours in the kitchen, you’re in for a treat! These 3 ingredient macaroon cookies are your new best friend. All you need is some coconut flakes, sweetened condensed milk, and eggs—that’s it! They’re super simple to make and absolutely delicious.

This coconut macaroon would pair well with my traditional Rice Coffee or my Dalgona Lavender Rice Coffee.

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What are 3 Ingredient Macaroon Cookies?

These 3-Ingredient Macaroon Cookies are a delightful treat for coconut lovers! Made with just three simple ingredients—unsweetened coconut flakes, sweetened condensed milk, and eggs—they're incredibly easy to prepare.

With only 10 minutes of prep time and 15 minutes of baking, you can enjoy these delicious cookies in no time. They have a crispy golden-brown exterior and a soft, chewy center, making them simply irresistible.

Since these cookies contain no flour, they are naturally gluten-free. This makes them a fantastic dessert option for anyone with dietary restrictions. Whether you're looking for a quick snack, a holiday treat, or something special to gift, these macaroons are perfect!

Whip up a batch of these delightful macaroons whenever you're in the mood for a sweet, coconutty treat!

Substitutions

Swap sweetened condensed milk for honey or maple syrup for a different kind of sweetness.
Try toasted shredded coconut for a deeper, nuttier taste.

five coconut macaroon cookies on red plate

Variations

Chocolate-Dipped Macaroons – Melt chocolate chips and dip the cooled 3-ingredient coconut macaroons for a rich, decadent twist. Let the chocolate harden before serving.
Nutty Macaroons – Swap shredded coconut for desiccated coconut and mix in finely chopped walnuts or almond flour for an added crunch. A pinch of salt enhances the nutty flavors.
Citrus-Infused Macaroons – Add a bit of lemon or orange zest for a fresh twist.

Storage

Room temperature: Store in an airtight container for up to 3 days.
Refrigerator: Keeps fresh for up to a week.
Freezer: Store in a freezer-safe bag for up to 3 months.

Ingredients

unsweetened coconut flakes
sweetened condensed milk
eggs

Instructions

Preheat the oven to 350 F and line a cookie sheet with parchment paper or a baking sheet or mat.

Add the coconut flakes, condensed milk, and eggs (with egg whites) in a large bowl until well combined:

Using a cookie scooper, add the coconut mixture to the cookie sheet, evenly spreading it out. For large cookies, bake for 15-17 minutes or until golden brown:

Cool for 5 minutes and serve. Enjoy!

Top Tips

Make sure your mixture is not too wet. If it's runny, add a little extra coconut.
Use a spoon or cookie scoop for evenly sized cookies.
Don’t overbake! They should be golden brown, not dark brown.
Add a pinch of vanilla extract for extra flavor.

FAQ

What are the main ingredients in macaroons?

The main ingredients in macaroons are coconut flakes, sweetened condensed milk, and eggs. These simple components come together to create a delicious and chewy treat!

Do macaroons have gluten or dairy?

Macaroons are typically gluten-free since they are made primarily from coconut, eggs, and sweetened condensed milk. However, if you use sweetened condensed milk, it does contain dairy. Always check the labels if you have dietary restrictions!

How do I make these crispier?

Bake a few minutes longer or toast the coconut beforehand.

5 from 2 votes

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3 Ingredient Macaroon Cookies

Whip up these super easy 3-ingredient macaroon cookies! Just coconut, sweetened condensed milk, and eggs—perfect for a tasty treat anytime!

Prep Time10

Bake Time15

Total Time25

Course: Cookies, Desserts

Cuisine: American, Cookies, Dessert

Servings: 12 cookies

Calories: 11kcal

Author: Lainey

Ingredients

▢ 1 7oz unsweetened coconut flakes
▢ ½ 7oz sweetened condensed milk
▢ 2 eggs

Instructions

Preheat oven to 350 F and line a cookie sheet with parchment paper or baking mat.
In a large bowl add the coconut flakes, condensed milk, eggs and mix until well combined.
Using a cookie scooper, add the coconut batter on the cookie sheet evenly spreading it out. For large cookies, bake it for 15-17 minutes or until golden brown.
Cool for 5 minutes and serve.

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Serving: 1cookieCalories: 11kcalCarbohydrates: 0.1gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 10mgPotassium: 11mgFiber: 0.01gSugar: 0.1gVitamin A: 40IUVitamin C: 0.002mgCalcium: 4mgIron: 0.1mg

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Chocolate Filled Croissant

Nov 20, 2016 · 1 Comment

Do you crave something sweet during breakfast? Try this 5 Ingredient Chocolate Filled Croissant that is a delicious companion to the cup of coffee on those lazy Sunday mornings.

Tips and Tricks for Making This Chocolate Filled Croissant Recipe:

If you don't have chocolate chips and have a chocolate bar instead, simply chop it in small bits and you have equally delicious chocolate to go in that croissant dinner roll!
I love using Nutella in baking and in this recipe, you can squeeze in some Nutella before closing your dinner rolls. Just imagine the chocolate burst when you have that first bite. Yum!
Coat your croissant dinner rolls with an egg wash before popping it in the oven. It would make them glossy and creates that outer crust a bit crunchier.

How to Make this Chocolate Filled Croissant Recipe:

Before starting the assembly of the ingredients, preheat your oven to 375 F.

ingredients of chocolate croissant recipe

Here are the ingredients you will need - croissant dinner rolls, crushed graham crackers, hot fudge sauce, chocolate chips, and large marshmallows:

Open up the croissant dinner rolls (store-bought), and add in the crushed graham crackers, chocolate chips, and one marshmallow:

assembling ingredients of chocolate croissant recipe

Securely wrap all the ingredients with the croissant dinner rolls, especially the edges to prevent the ingredients from oozing out:

sealing croissant dinner rolls for chocolate croissant recipe

Place all the assembled croissant dinner rolls on a baking sheet lined with parchment paper:

ready to bake chocolate croissant easy and quick recipe

Bake for about 12-15 minutes:

freshly baked chocolate croissants on a baking tray

Drizzle with your desired amount of hot fudge sauce and top with graham crackers and chocolate chips. I promise you, Simply Bakers, this croissant tastes so good! A perfect warm dessert and a perfect for a quick Thanksgiving dessert or anytime you just feel you need a chocolate croissant treat 🙂

quick and easy chocolate croissant drizzled with hot fudge sauce and topped with graham crackers

Frequently Asked Questions for Chocolate Filled Croissant Recipe:

Q: I don't have graham crackers on hand. Can I use sprinkle it with bread crumbs instead?

A: Yes, you can replace it if you don't have graham crackers available.

Q: Can I assemble this a day before baking?

A: For sure, you can. It would save you a lot of time and you have less hassle on the day of the occasion itself. Just chill it and pop it in the oven when you need it.

More chocolate dishes to try:

Chocolate Flourless Cake (5 Ingredients Only)
No Bake Double Chocolate Cookies
Nutella Cookies (4 Ingredients Only)
Homemade Twix Candy Bar
4 Ingredient Oreo Bark

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Chocolate Filled Croissant

Cuisine: Dessert

Author: Lainey

Ingredients

▢ 1 ½ cups golden graham cereal crushed
▢ 1 cup chocolate chips
▢ ⅓ cup hot fudge sauce
▢ 8 large marshmallows
▢ 1 8 count refrigerated crescent rolls

Instructions

Preheat your oven to 375 F.
Open up the croissant dinner rolls (store-bought), and add in the crushed graham crackers, chocolate chips, and one marshmallow.
Securely wrap all the ingredients with the croissant dinner rolls, especially the edges to prevent the ingredients from oozing out.
Place all the assembled croissant dinner rolls on a baking sheet lined with parchment paper.
Bake for about 12-15 minutes.
Drizzle with your desired amount of hot fudge sauce and top with graham crackers and chocolate chips.

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Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Pretzel Cake for Beginners

Nov 15, 2016 · 7 Comments

Hey, guys! Thanksgiving is really drawing fast, and I am really EXCITED to see different kinds of desserts all over the Internet. Honestly, I want to try making them all, but oh, I just can't have them all 🙂 For this week, I'm gonna share with you this unique taste of Pretzel Cake for beginners!

Tips and Tricks for Making This Pretzel Cake for Beginners Recipe:

Make the top of your pie level by using a spoon or a spatula.
To know if your Pretzel cake is done baking, insert a toothpick in the center. If the toothpick comes out clean, then it is baked all the way through.
When making the batter, do not overmix. It makes your cake rubbery if you do so.

How to Make this Pretzel Cake for Beginners Recipe:

Gather the ingredients for this Pretzel Cake for Beginners.

Here are what you will need for this recipe:

unsalted butter, melted
granulated sugar
brown sugar
vanilla extract
eggs
all-purpose flour**
alt
crushed pretzels
chocolate chips

THE TOPPING

vegetable oil
chocolate chips
rushed pretzels

Once the ingredients are all ready, let's begin!

Preheat oven to 350 F and line an 8x8 inch baking with parchment paper and coat with oil or cooking spray.

In a large bowl, add the butter, granulated sugar, brown sugar, vanilla extract, eggs, and mix until light and fluffy:

adding eggs, brown sugar, and milk to a bowl for pretzel cake recipe

Next add the flour, salt and mix until combined:

mixing flour and salt for pretzel cake recipe

Add the ½ cup crushed pretzels, ½ cup chocolate chips and mix until combined:

adding crushed pretzels and mini chocolate chips to the pretzel cake batter

Pour the batter into the baking pan that you have lined with parchment paper and bake for 35-45 minutes:

ready to bake pretzel cake in a baking dish lined with parchment paper

To make the topping, mix the vegetable oil and chocolate chips and microwave for about 20-30 seconds. Using a spoon mix until melted:

melted chocolate with vegetable oil for drizzling

Drizzle over the cake and then garnish with the crushed pretzels:

drizzling melted chocolate over pretzel cake

Doesn't that look delicious?!? Feel free to slice in and have your piece of cake 🙂

Frequently Asked Questions for the Pretzel Cake for Beginners Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Pretzel cake for beginners recipe could make 12-16 slices, depending on how big your slices are.

Q: Can I use any kind of chocolate for the drizzle?

A: Yes you can. Any kind or level of chocolate sweetness will do for the Pretzel cake drizzle.

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Snickerdoodle Apple Cookies

Nov 14, 2016 · 6 Comments

Adding more snickerdoodle dessert recipes to your belt? Bake my Snickerdoodle Candy Corn Cookies, DAIRY FREE Snickerdoodle Cookies, and Snickerdoodle Eggnog Cookies.

apple snickerdoodle cookies on a green plate

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Substitutions

To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend.
Swap the butter for a plant-based alternative and use flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water for each egg) to make the cookies vegan.
Use Granny Smith apples or Honeycrisp apples if you want to add a slightly tart flavor, which can be a nice contrast to the sweet dough.
Replace the shredded apple with a few tablespoons of apple butter to intensify the apple flavor and make a smoother dough.

Variations

Add a pinch of nutmeg or allspice for an even cozier flavor. You can also mix in some chopped nuts, like pecans or walnuts, for added texture and flavor.
You can reduce the sugar in the dough or the cinnamon-sugar coating for a less sweet version. Likewise, if you love cinnamon, feel free to increase the amount in both the dough and the coating!
Try to experiment and add in white chocolate chips!

Storage

Keep the cookies in an airtight container at room temperature for up to 4 days. This will help maintain their soft and chewy texture.
If you want to save some for later, place the cooled cookies in a freezer-safe bag or container in the fridge. They’ll stay fresh for up to 3 months. Simply thaw them at room temperature or warm them in the microwave for a few seconds before enjoying.

Top Tips

If you do not have the cream of tartar, you can replace it with 2 teaspoons of baking powder.
For a chewier texture, chill the dough for at least 30 minutes before baking. This helps the cookies hold their shape and keeps them from spreading too much.
Sift, sift, sift! This applies to all dry ingredients to avoid lumps in your cookie dough.
To avoid sticking, use a silicone baking mat instead of parchment paper. It's reusable and prevents cookies from sticking to the pan.
For a fun presentation, press an indention into each cookie before baking, which you can fill with a small amount of apple pie filling.

Ingredients

Listed below are all the ingredients you will need:

salt
cinnamon
cream of tartar
baking soda
all purpose flour
unsalted butter
granulated sugar
eggs
vanilla extract
red apple
sugar
cinnamon

Instructions

First, preheat the oven to 350 F. Line the baking sheet with parchment paper or a baking mat, and set aside.

In a medium bowl, whisk together the salt, cinnamon, cream of tartar, baking soda, and all-purpose flour and set aside:

cinnamon powder, salt, cream of tartar, baking soda in a clear mixing bowl for snickerdoodle apple recipe

In a large bowl, add the butter, sugar, eggs, and vanilla extract and beat together until light and fluffy:

butter, vanilla extract, white granulated sugar and eggs in a mixing bowl for apple snickerdoodle cookies recipe

Gradually add the dry ingredients to the wet ingredients and mix until combined. For easy mixing, use a hand or stand mixer:

Add the shredded apples and continue mixing:

mixing red apples to the cookie dough mixture on a clear bowl

Mix the ¼ cup sugar and cinnamon together:

mixing cinnamon and white granulated sugar in a small mixing bowl

Using a cookie scooper, scoop the cookies onto the cookie sheet:

scooping apple snickerdoodle cookie dough onto a baking sheet using an ice cream scoop

Sprinkle the cinnamon-sugar mixture onto the cookie dough balls:

putting cinnamon-sugar mixture over snickerdoodle apple cookie dough before baking

Bake for 9-12 minutes and then transfer it to the cookie rack to cool completely:

freshly baked snickerdoodle apple cookies on a baking sheet

Yum! can you smell the sweet aroma of cinnamon?!? Make this at home and feel free to tag me in your photos!

snickerdoodle apple cookies on a green plate

FAQ

Why do they call them snickerdoodles?

Snickerdoodles get their name from a German word "Schneckennudeln," which means a type of cinnamon-sugar pastry.

Why do my snickerdoodles come out puffy?

Snickerdoodles can turn out puffy if there's too much flour or if the dough hasn't been chilled before baking.

Why are my snickerdoodles so flat?

Snickerdoodles may turn out flat if there's not enough flour, or if the butter is too warm when you mix the dough.

More cookie recipes below:

This Snickerdoodle Apple Cookie recipe is one of my best ideas yet! Why, you may ask? It's because adding apples to the classic snickerdoodle cookies gave the cookies the fall-like flavor I was looking for! You gotta try it, it's delicious. (I know I always say that, but it's true!)

I'm thinking since Snickerdoodle Apple Cookies was such a hit, I'm going to try other flavors using the base recipe of a snickerdoodle cookie. Who's with me?

If you guys do try this recipe, make sure to tag me on IG or FB, I absolutely love seeing all your recreations of my recipes!

Easy Strawberry Shortcake Cookies

Nov 7, 2016 · 6 Comments

Learn how to make this Easy Strawberry Shortcake Cookies made with fresh strawberries and cream cheese! It's filled with yummy goodness and is the perfect addition to your next summer barbecue.

Easy Strawberry Shortcake Cookies on a red plate

Hi Simply Bakers, welcome back!

I hope you guys enjoy this delicious cookie recipe- it's soft and chewy and definitely on the sweet side. Let me know in the comments what kind of fruit cookie you want to see next!

Tips and Procedures:

Coating the sliced strawberries with flour before adding it to the dough will prevent the sliced strawberries from sinking at the bottom of each cookie
Why do we need to squeeze lemon juice on the strawberry slices? This prevents the strawberries from discoloration because of the lemon's acidity
If you don't have flat baking sheets or baking pans, you can also use muffin tins in baking. Just make sure you spray it well with baking spray or oil your muffin pans generously
Place your cookie dough evenly on your baking sheets. This will also give them enough space from each cookie as they bake

How to Make Easy Strawberry Shortcake Cookies:

Listed below are all the ingredients you will need:

fresh strawberries
lemon juice
cream cheese
unsalted butter
vanilla extract
granulated sugar
egg
all purpose flour
baking powder
salt
white chocolate chips

Preheat oven to 350F and line cookie sheets with parchment paper or a baking mat.

Squeeze lemon juice over the chopped strawberries and set aside:

pouring lemon juice on sliced strawberries for strawberry shortcake cookie recipe

granulated sugar, butter, vanilla extract, and red spatula in a bowl for strawberry shortcake cookie recipe

In a large bowl, cream together the cream cheese, butter, vanilla extract, and granulated sugar:

mixed ingredients for strawberry shortcake cookie recipe

Mix ingredients thoroughly using a hand mixer until it becomes pasty and no lumps are visible:

mixed ingredients with egg in a mixing bowl for strawberry shortcake cookie recipe

Next, add egg and mix until well combined then set aside:

wet ingredients mixed with flour in a mixing bowl for strawberry shortcake cookie recipe

In a medium-size bowl, whisk the flour, baking powder, and salt. Gradually add the flour mixture to the wet mixture:

Mix until well combined:

strawberry shortcake cookie dough with white chocolate

Add white chocolate chips and continue mixing:

In a small bowl, mix 2 tablespoons of flour with the strawberries:

sliced strawberries coated with flour for strawberry shortcake cookie recipe

Add to the cookie batter and mix until just combined:

mixing strawberries and dough for strawberry shortcake cookie recipe

Using a cookie scooper, scoop the cookies onto the prepared baking sheet and bake for 13-15 minutes or until golden brown:

scooping strawberry shortcake cookie dough onto baking sheet

IMMEDIATELY transfer cookies to a cookie rack and cool completely:

Look how pretty they are! The strawberry slices are visible in each cookie - the step where we coated the strawberry slices with flour helped a lot.

You can even make these cookies prettier by adding a drizzle of chocolate ganache on top or just sprinkle it with sanding sugar and your strawberry shortcake cookies are off to the next level!

strawberry shortbread cookies on a plate

The full recipe is below, plus a step-by-step video if you’d like more guidance. Enjoy!

Looking for more strawberry desserts?

Happy baking!

Nutella Cheesecake No BAKE

Nov 4, 2016 · 3 Comments

A DELICIOUS Nutella Cheesecake NO BAKE recipe which will WOW all your guests at your next party! Why? Because it's NO BAKE, it has NUTELLA and its cheesecake! Enjoy!

For a step-by-step tutorial of this recipe you can watch my video tutorial below. SUBSCRIBE TO MY YOUTUBE CHANNEL and never miss a recipe! (It’s free!) and new video posts on FRIDAYS!

4 Ingredient Puff Pastry Twists

Oct 28, 2016 · 4 Comments

These 4 Ingredient Puff Pastry Twists are flavored with chocolate and strawberry jam for a crowd-pleasing party dessert. They are really easy to make and disappear in a flash!

4 ingredient puff pastry twist sprinkled

Tips and Tricks for Making This Puff Pastry Twists Recipe:

When twisting the puff pastries, make sure to secure the ends so they won't loosen up while baking, which would result in a not-so-pretty twist.
Use or brush just the right amount of jam on your puff pastries. It tends to ooze out and be messy when you brush too much of the jam.

How to Make Puff Pastry Twists:

Preheat oven to 400F and prepare baking sheets using parchment paper or a baking mat. Defrost puff pastry (takes about 40 minutes to an hour). Sprinkle flour on the table then roll out puff pastry to about 1-2 inches bigger:

Slice puff pastry in half, making a rectangle:

cutting pastry puff and strawberry jam in bowl

Meanwhile, melt strawberry jam in the microwave for about 30-45 seconds to make it easier to spread on the puff pastry. Once ready, spread jam on one side using a pastry brush:

If adding chocolate chips, add now, then cover with the other half of the puff pastry:

After placing all the chocolate chips, twist the puff pastries to seal it:

Place on baking sheet and bake for 15 minutes:

Allow to cool for 2 minutes, and it should look like this:

If you have a sweet tooth like me, you can sprinkle powdered sugar:

4 ingredient puff pastry twist sprinkled with powdered sugar

I'm such a visual learner and need videos and sometimes pictures to learn how to make a recipe. Please enjoy the video and don't forget to share with a friend who loves puff pastry recipes! Happy Baking!

Frequently Asked Questions for Puff Pastry Twists Recipe:

Q: Can I make these ahead and freeze it before baking?

A: Yes, you can. Doing so will save you a lot of time. Just pop them in the oven when you are about to eat them.

Q: I want to shape them in circles instead of twists. Can I use a cookie cutter to shape the puff pastry?

A: Using a cookie cutter is the best way to cut it in circles. Do the same steps like brushing jam and adding in chocolate chips then secure the edges tightly before popping them in the oven.

Q: How many servings does this recipe make?

A: When I baked these, it came up to 15 puff pastry twists. You can serve about two to three persons.

Watch my Puff Pastry Twists STEP by STEP video:

If you like this recipe, try these ones too:

I have more 4 ingredient recipes on my blog you might enjoy trying:

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Print Pin Recipe

4 Ingredient Puff Pastry Twists

Ingredients

Instructions

Preheat oven to 400F, prepare baking sheets using parchment paper or baking mat.
Defrost puff pastry (takes about 40 minutes to an hour). Sprinkle flour on table then roll out puff pastry to about 1-2 inches bigger.
Slice puff pastry in half, making a rectangle.
Melt strawberry jam in the microwave for about 30-45 seconds to make it easier to spread on the puff pastry. Spread jam on one side using a pastry brush. If adding chocolate chips, add now then cover with the other half the puff pastry.
Cut (shown on video), then twist. Place on baking sheet and bake for 15 minutes.
Allow to cool for 2 minutes, then sprinkle powdered sugar.

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Notes

*optional

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Easy No Bake Halloween Treats

Oct 21, 2016 · 4 Comments

Trick or Treat! Here are 3 Easy No Bake Halloween Treats that are not scary, but KID-friendly! Each recipe uses only 5 ingredients or less and you can make them without using an oven in under 15 minutes!

Check more of my easy halloween desserts here: Halloween Donuts, Candy Corn Mousse, and my famous Dirt Pudding!

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Substitutions

Replace slivered almonds with pumpkin seeds or sunflower seeds for a nut-free option.
Substitute white chocolate melts for the chocolate candy melts for a spooky twist.
Nut-Free: Use pretzel sticks instead of nuts for Dracula's fangs.
Add peanut butter to the frosting or candy melts for extra flavor.
Use vanilla wafers or any other favorite cookie instead of graham crackers for the Band-aids. Any will do as long as it is rectangular and resembles the size of a band-aid.
You can use dark brown food color instead of red to resemble like dried blood. Scary, isn't it?!?

Variations

Extra Spooky: Add black licorice pieces to the Rice Krispies to resemble spider legs. Use sprinkles to make the treats more festive and fun.
Add some cream cheese to the frosting for a tangy flavor and creamier texture.

Storage

These no-bake treats can be stored in an airtight container at room temperature for up to three days.
If you need to keep them longer, place them in the refrigerator, but be sure to let them come to room temperature before serving to ensure the best texture and flavor.

Top Tips

Serve these treats with some spooky punch or a warm cup of apple cider to keep the Halloween spirit alive.
Pair with popcorn balls, caramel apples, or a selection of Halloween-themed candies for a full treat spread.

Ingredients

Dracula's Dentures:

Any type of cookie
Red-orange frosting
Marshmallows
Slivered almonds or any slivered nuts

Ghost Rice Krispies:

Rice Krispies
Chocolate candy melts and orange candy melts
Edible eyeballs

Edible Band aids:

Graham crackers
White frosting
Red food color

Instructions

Dracula's Dentures:

You will need any type of cookie (or any biscuit will do), red frosting, mini marshmallows, and slivered almonds. Let's begin!

Cut the cookie in half, then put some red frosting on each half, the uglier, the better:

Now it's time to place the marshmallows and slivered almonds on one cookie (The slivered almonds imitate Dracula's fangs):

Lastly, put the other cookie half on top of the other cookie half. You're all set! A super-duper easy No-Bake Halloween treat for your kids!

Ghost Rice Krispies:

All you need are rice krispies, candy melts, and some edible eyeballs:

candy melts, edible eye balls, and rice krispies

Put the candy melts in two separate bowls and melt them in a microwave. The chocolate one took 30 seconds to melt and the orange one took about 45 seconds. Once they are melted, dip each rice Krispies on the candy melts:

To make it look more spooky, drizzle with candy melts (brown on orange and orange on brown candy melts):

Here's my favorite part! Add the edible eyeballs or candy eyes. You can also experiment on the eyeball color combination to make it look scarier:

Tadaaah! It won't take so much time to make these fun Halloween rice krispies treat, plus it is also filling!

Edible Band aids:

With just 3 ingredients - white frosting, red food color, and graham crackers - you can make these edible band-aids which are perfect for a quick, less than 5 ingredients Halloween treat!

red food color, white frosting, and graham crackers for edible band aid recipe

Start by putting some white frosting to the graham crackers to resemble the cottony part of a band-aid:

Dip a toothpick in the red food color (the red food color resembles blood), and place it on the white frosting. You can put as much so as to make it look grosser:

You have just finished another easy no bake Halloween treat! 🙂

Frequently Asked Questions

What to do if you don't have candy on Halloween?

If you don't have candy on Halloween, you can make these no-bake Halloween treats like Dracula's Dentures, spooky Rice Krispies, and gory Band-aids to hand out. They're fun, festive, and easy to make!

How can I make the treats more festive?

Adding edible glitter, sprinkles, or Halloween-themed decorations can make these treats even more festive and fun.

How can I melt the chocolate for dipping if I don't have a microwave?

In a large bowl, put hot water. You can use newly boiled water to ensure that the temperature is high enough to melt the candies or chips. Put the bowl with the candy melt or chips then stir it until it melts. The high temperate of the water outside the bowl is enough to melt the candies or chocolate chips.

I remember Halloween used to be all about pumpkins, witches, and monsters. People wanted quick and easy treats for their trick-or-treaters, and that's how no-bake Halloween desserts were born!

Creative ideas kept coming! Donut holes became monster faces, cupcakes were topped with witches' hats, and fudge and cake got spooky decorations. Best of all, no oven was needed! Just a microwave and some quick 30-second intervals.

Reese's Puff Treats

Oct 14, 2016 · 5 Comments

Using only 4 ingredients, these Reese's Puff Treats take a classic no-bake dessert to the next level with puffs cereal! Easy to make, especially when you're craving something sweet!

I love no-bake recipes, and if you do too, you will love my popular Cookie Dough Bites, 4-Ingredient Twix Bar, or my 3-Ingredient Oreo Cheesecake!

reese puff treats with chocolate chips on top

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What are Reese's Puff Treats?

If you love the combination of chocolate and peanut butter, you're going to love these Reese’s Puff Treats! This no-bake dessert is crunchy, gooey, and packed with delicious flavors. This recipe is great for anyone who enjoys the sweet and salty mix of peanut butter and chocolate.

One of the best things about these Reese’s Puff Treats is how easy they are to make. There’s no need to turn on the oven—just melt, mix, and cool. With only four key ingredients, you don’t have to worry about complicated steps. Plus, you can customize the recipe by swapping out ingredients to create different flavors.

Substitutions

Reese’s Puffs Cereal - You can swap this with Rice Krispies for a different crunchy texture or use a mix of different cereal bars for variety.
Dark Chocolate - Replace with milk chocolate for a sweeter taste, or try melted chocolate with a splash of vanilla extract for extra flavor.
Butter - Use creamy peanut butter for a stronger peanut butter flavor, or substitute with coconut oil for a dairy-free option.
Large Marshmallows - Swap with mini-marshmallows, which melt faster and mix more easily into the cereal mixture.

puff cereal coated with chocolate marshmallow

Variations

Peanut Butter Lover’s Treats – Add 2 tablespoons of creamy peanut butter to the melted marshmallow mixture for an extra peanut butter flavor. You can also mix in chopped Reese’s Cups for even more chocolate and peanut butter goodness.
Chocolate Drizzle Crunch – After spreading the cereal mixture into the baking dish, drizzle melted chocolate over the top. Let it set before cutting into bars for a rich, chocolatey twist. You can use milk chocolate or dark chocolate, depending on your preference.

Storage

Store in an airtight container at room temperature for up to 5 days.
For longer storage, freeze in a sealed bag for up to a month.

Ingredients

Instructions

Prepare your 9x13 inch pan by oiling it down as well as the spoons or spatula you will be using. You may use a non-stick cooking spray.

In a large bowl, add the butter and spread it around the bowl, making sure to grease it:

Add the marshmallows and microwave for 2 minutes on high. Mix until smooth:

Add the dark chocolate into the melted marshmallow mixture and mix until the dark chocolate is melted, and feel free to microwave to help melt the chocolate:

Gradually add the cereal until it's barely sticking together:

rice cereals mixed with marshmallows and chocolate chips

Pour into the pan and spread evenly using the oiled spatula or spoon. Cool completely and serve:

marshmallow treat flattened with a rubber spatula

Top Tips

Keep your hands and spatula greased – This prevents sticking.
Melt the chocolate gradually – Overheating can make it grainy.
Balance the cereal amount – Too much will make them crumbly.
For easy prep, line your baking dish with parchment paper to prevent sticking. If you prefer a stovetop method, melt everything over low heat in a large pot or saucepan, stirring constantly to avoid burning.

FAQ

How do I keep them from being too hard?

Don’t overpack the cereal, and ensure the marshmallows are fully melted and mixed.

How long do Reese’s Puff Treats last?

Stored in an airtight container, they last up to 5 days at room temperature or 1 month in the freezer.

Can I make these treats dairy-free?

Yes! Use dairy-free butter and dark chocolate.

plate of delicious no-bake Reese's puff treats

4 from 3 votes

Print Pin Recipe

Reese's Puff Treats

Whip up some delicious Reese's Puff Treats for a fun snack! They're easy to make and perfect for sharing with friends and family. A sweet treat everyone will love!

Prep Time10

Cook Time5

Cool Time5

Total Time20

Course: Desserts, No-bake Desserts

Cuisine: American

Servings: 12 servings

Calories: 256kcal

Author: Lainey

Ingredients

▢ ¼ cup butter cubed
▢ 2 bags of large marshmallows
▢ 1 package dark chocolate 11oz*
▢ 6-8 cups cereal puffs

Instructions

Prepare your 9x13 inch pan by oiling it down as well as the spoons or spatula you will be using.
In a large bowl add the butter and spread it around the bowl making sure to grease it.
Add the marshmallows and microwave for 2 minutes on high. Mix until smooth.
Add the dark chocolate and mix until the dark chocolate is melted and feel free to microwave to help melt the chocolate
Gradually add the cereal until it's barely sticking together. Pour into pan and spread evenly using the oiled spatula or spoon. Cool completely and serve.

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Notes

*if you can't find any 11oz bags anything close to it works.

Serving: 1servingCalories: 256kcalCarbohydrates: 31gProtein: 3gFat: 14gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 10mgSodium: 162mgPotassium: 229mgFiber: 2gSugar: 16gVitamin A: 454IUVitamin C: 4mgCalcium: 154mgIron: 3mg

Watch The Recipe Video!

Did you make this recipe?Share it on instagram or tag @simplybakings or #simplybakings!

Here's an easy 4-ingredient marshmallow treat you will love!! Why?! Because it has chocolate for one, AND you can make this in under 20 minutes or less! I think the longest part of this recipe is allowing the marshmallow treat to cool completely! I also mentioned in the video that I got distracted, and this treat ended up being too marshmallowy. So, gradually add the cereal puffs to get the consistency you would like.

Also, what's neat about this easy 4-ingredient marshmallow treat is that you can replace the cereal with any other cereal! Rice cereal works very well, and that marshmallow cereal- I'm pretty sure you guys know which brand I'm talking about 🙂

Hawaii Adventure

Oct 11, 2016 · Leave a Comment

Another Chapter Begins: Our Couple Travel Adventures Start Here!
Marte + Lainey’s Honeymoon in Hawaii 🌴💍

On August 11, 2016, Marte and I tied the knot (more on that in another post 😉), and to kick off this new chapter together, we headed to Hawaii for our honeymoon—1 week in Maui and 1 week in Kauai. Our couple travel adventures officially began!

First Stop: Kauai 🌺

Kauai reminded me so much of the Philippines—the tropical vibes, the laid-back rhythm of the island, and yes... the rain. It pretty much rained every day we were there, but somehow it added to the charm.

We visited a beautiful beach where a bunch of movies were filmed, including Pirates of the Caribbean. I can’t remember the others at the moment (LOL), but it felt surreal being there!

Let’s Talk Snacks 🍌🥥

During one of our tours, they served banana bread and a tropical trail mix that was absolutely delicious. It was the kind of snack you wish you could bring home. I asked if they sold it, and while they didn’t, they were kind enough to give me the extras. Win! 😂

Kipu Ranch Adventure 🚜🌄

One of the highlights of the trip was our visit to Kipu Ranch in Lihue. It’s only about 5 minutes from Nawiliwili Harbor—super convenient for cruise ship travelers from lines like Norwegian, Princess, Carnival, and Royal Caribbean.

And get this—they’re ranked the #1 ATV tour in Hawaii!

We booked their early bird special and spent 3 hours ATV’ing across the island. It was bumpy, and I had to take Dramamine (I get dizzy easily 😅), but it was totally worth it.

Our tour guide mentioned something that stuck with me: most locals don’t even get to explore the island the way we did. In a way, visitors end up seeing more of Kauai than the people who live there. I felt incredibly lucky to experience that.

The guides were also super friendly, patient, and focused on safety—which made the whole experience even better.

We learned so much about Kauai, got to see breathtaking views, and made unforgettable memories together. It was the perfect way to start our marriage. Can’t wait to go back someday. 💛

Old Fashioned Banana Pudding Recipe with Condensed Milk

Substitutions

Variations

Storage

Ingredients

Instructions

Top Tips

Frequently Asked Questions

Old Fashioned Banana Pudding Recipe with Condensed Milk

Ingredients

Instructions

Watch The Recipe Video!

What is the secret to making the perfect scones?

Tips and Procedures:

How to Make this Blueberry Scone Recipe:

Frequently Asked Questions:

Step by Step Video:

Easiest Blueberry Scones Recipe Ever

Ingredients

Instructions

Notes

Watch The Recipe Video!

Substitutions

Variations

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FAQ

Simple & Easy Lemon Cake

Ingredients

Cake:

For the Lemon Glaze:

Instructions

Watch The Recipe Video!

Watch the complete tutorial in the video below:

Coffee Cake - Vegan & Dairy Free

Ingredients

Crumb Topping

Cake Wet Ingredients:

Cake Dry Ingredients:

Instructions

Watch The Recipe Video!

What are the Vegan 5 Ingredient Banana Oat Pancakes?

History of Vegan 5 Ingredient Banana Oat Pancakes

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Instructions

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FAQ

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Vegan 5 Ingredient Banana Oat Pancakes

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Make the Batter:

Cook the Pancakes:

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