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.

ceremony photo of chairs and garden setup

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 · 38 Comments

After years of testing, this is the best fudgy brownie recipe I’ve perfected. Get bakery quality results with this simple one-bowl method that ensures a thick, chocolate loaded center every time.

If you love anything chocolate you will love my Famous Chocolate Oreo Ice Cream!

Why You'll Love This Recipe

Rich and fudgy texture
Easy homemade brownie recipe
Made with simple pantry ingredients
Crackly brownie tops
Beginner friendly
Perfect balance of chewy and chocolatey
Great for holidays, parties, or everyday baking

Directions

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:

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

How do you make brownies fudgy instead of cakey?

Fudgy brownies use a higher fat-to-flour ratio, which creates a denser and softer texture.

Can I freeze brownies?

Yes. Let the brownies cool completely, then store them in an airtight container or freezer-safe bag for up to 3 months.

Why do brownies get a crackly top?

The crackly top comes from properly mixing the sugar, butter, and eggs together before adding the dry ingredients.

How to Store Brownies

Store brownies in an airtight container at room temperature for up to 4 days. You can also refrigerate them for a firmer texture.

4 from 8 votes

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Best and Easiest Brownies

Master the ultimate thick and fudgy brownies with my tested and proven recipe. This 1 bowl chocolate brownie method is designed for foolproof results, delivering the rich texture you crave in minutes.

Prep Time10

Cook Time30

Total Time40

Course: Desserts

Cuisine: Fusion (American-Filipino/Asian)

Servings: 12 servings

Calories: 181kcal

Author: Lainey

Ingredients

Instructions

Preheat the oven to 350°F. Grease a 9x9-inch baking pan with oil or line it with parchment paper. Set aside.
In a large bowl, microwave the melted butter for about 30 seconds until fully melted. Add the granulated sugar and mix until combined.
Add the eggs and vanilla extract. Mix until just combined. Do not overmix.
Add the unsweetened cocoa powder, all-purpose flour, salt, and baking powder. Mix until the batter is fully combined.
Pour the brownie batter into the prepared pan and spread evenly. Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out with a few moist crumbs.
Let the brownies cool before slicing and serving.

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Notes

Tips for the Best Brownies

Do not overmix the batter or the brownies can become cakey.
Slightly underbake the brownies for a fudgier texture.
Let the brownies cool completely before cutting for cleaner slices.
Use good quality cocoa powder for a richer chocolate flavor.

Serving: 1gCalories: 181kcalCarbohydrates: 18gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 63mgSodium: 172mgPotassium: 73mgFiber: 1gSugar: 11gVitamin A: 368IUCalcium: 20mgIron: 1mg

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

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!

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 - will surely be a crowd-pleaser on Christmas day! With a few simple ingredients, you can create a treat that tastes as if it came from a gourmet bakery.

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 dessert often served during Christmas and other festive holidays. It's popular for holiday parties, potlucks, bake sales, and as homemade gifts.

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 toffee with graham crackers as a base.

This dessert reflects the mid-20th-century American love for simple, quick, and indulgent recipes using pantry staples. It 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):

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

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

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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What are Peanut Butter Nutella Swirl Cookies?

These Peanut Butter Nutella Swirl Cookies are a fun twist on the classic chewy peanut butter cookie. They mix natural peanut butter or your favorite brand like Skippy with light brown sugar, granulated sugar, and a swirl of chocolate hazelnut spread.

The Nutella adds a sweet richness that takes these cookies to a whole new level. Popular year-round, they're especially great for pantry-friendly baking days or when you want something quick to whip up in one or two separate bowls.

Whether you're using an electric mixer or mixing by hand, this is a no-fuss dessert perfect for all ages!

Substitutions

creamy peanut butter – use natural peanut butter or almond butter; Skippy works well too
eggs (large egg) – substitute with flax egg or chia egg (vegan option)
Nutella – use any brand of chocolate hazelnut spread (like Justin’s or store brands)

Variations

Chocolate chip – fold in chocolate chips with the Nutella for extra richness
Crunchy – add chopped nuts or crushed pretzels
Fork pattern – press cookies with a fork for a classic peanut butter cookie look

Storage & Leftovers

Countertop – store in an airtight container at room temperature for up to 5 days
Refrigerator – keep in a container in the fridge for up to 10 days
Freezer (baked) – freeze in a sealed container or bag for up to 3 months
Freezer (dough) – form cookie dough into small balls and freeze; bake directly from frozen

Peanut Butter Nutella Swirl Cookies in a glass cup

Ingredients

Instructions

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

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

Top Tip

Don't forget to sift all the dry ingredients before mixing. It is best to make sure you get no lumps in your cookies.

FAQ

Can you mix Nutella and peanut butter?

Yes, you totally can! Mixing Nutella and peanut butter creates a rich, creamy blend that’s both chocolatey and nutty—perfect for cookies, sandwiches, or just eating by the spoonful.

How to make a Nutella swirl?

To make a Nutella swirl, drop spoonfuls of Nutella over your cookie dough, then gently fold it in using a spatula or butter knife. Don’t overmix—just swirl it enough to create pretty streaks through the dough.

What does Nutella pair well with?

Nutella goes great with fruits like bananas and strawberries, spread on toast, pancakes, muffins, or even stirred into oatmeal and yogurt. It also pairs perfectly with peanut butter for that sweet and salty combo!

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

Print Pin Recipe

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

Watch The Recipe Video!

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

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

Print Pin Recipe

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

This quick and easy Chocolate Filled Croissants is made with crescent rolls and melted chocolate. No bread flour, butter, or instant yeast necessary. It's perfect for first-time bakers who crave something sweet. This is the best shortcut version of the recipe you need!

Get your pastry sheet ready for my Vanilla Donuts and Cinnamon Roll bites, too!

Chocolate Filled Croissant served on the table

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Why You’ll Love This Recipe

This puff pastry recipe is beginner-friendly and needs only a few simple dry ingredients. Chocolate croissants are great for busy days. We don't always have the time to deal with croissant dough and stand mixer recipes.

This chocolate croissant recipe can be adapted to fit dairy-free diets. Just swap the chocolate chips with dairy-free chocolate. Chocolate batons also work for a traditional pain au chocolat style. Using dark chocolate adds a richer flavor and contains antioxidants that help support heart health.

People bake it for family, friends, or just for themselves. These easy chocolate croissants bring a warm and satisfying sensation every time. I promise you, you can find it more delicious than store-bought puff pastry!

Ingredients

Listed below are all the ingredients you will need:

Golden Grahams cereal
Chocolate chips
Hot fudge sauce
Large marshmallows
Refrigerated crescent rolls

See recipe card for quantities.

All ingredients for Chocolate Filled Croissant recipe

Instructions

1. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.

2. Unroll the crescent dough and separate into individual triangles.

3. On the wide end of each triangle, add a spoonful of crushed graham cereal, a few chocolate chips, and one marshmallow.

Assembling all ingredients for the croissants

4. Roll tightly, tucking in the sides and edges well to prevent any filling from leaking during baking.

Sealing up the croissants on the baking tray

5. Arrange the croissants on the prepared baking sheet.

Ready to bake Chocolate Filled Croissants

6. Bake for 12–15 minutes, or until golden brown and puffed up.

7. Remove from the oven and let cool slightly.

8. Drizzle with hot fudge sauce and sprinkle more crushed cereal and chocolate chips on top before serving!

Freshly baked Chocolate Filled Croissants on a tray

Substitutions & Variations

Ingredient Swap
Swap chocolate chips with Nutella, peanut butter, almond paste, or caramel.
Variation
Wrap cheese or ham inside for a savory version.
Mistake to Avoid
If you want to use egg wash, you can. Just avoid brushing too much.
Storage Tips
- Room Temp: Wrap leftover dough in plastic wrap. Store in an airtight container for up to 2 days.
- Reheat: Warm in a toaster oven or microwave for a few seconds. Place them on a sheet of parchment paper on a mat to keep bottoms crisp.
- Freezer-Friendly: Freeze unbaked croissants on a piece of parchment. Bake directly from frozen, adding 3–5 minutes.

Plate with a serving of Chocolate Filled Croissant

FAQs

Can I use sprinkle it with bread crumbs instead of Graham crackers?

Yes, you can replace it if you don't have Graham crackers available.

Can I assemble this a day before baking?

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.

Can I make these ahead of time?

Yes, assemble them and store in the fridge for a few hours before baking. Bake fresh for the best texture.

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Print Pin Recipe

Chocolate Filled Croissant

Get a dessert twist on the usual croissants! This Chocolate Filled Croissant recipe brings you the gooey, crunchy, and perfectly golden bread. It's a fun treat that comes together in minutes!

Prep Time10

Cook Time15

Total Time25

Course: Bread, Dessert

Cuisine: French

Servings: 8 pieces

Calories: 271kcal

Author: Lainey

Ingredients

▢ 1 ½ cups Golden Grahams cereal crushed
▢ 1 cup chocolate chips
▢ ⅓ cup hot fudge sauce
▢ 8 large marshmallows
▢ 1 8-count package refrigerated crescent rolls

Instructions

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
Unroll the crescent dough and separate into individual triangles.
On the wide end of each triangle, add a spoonful of crushed graham cereal, a few chocolate chips, and one marshmallow.
Roll tightly, tucking in the sides and edges well to prevent any filling from leaking during baking.
Arrange the croissants on the prepared baking sheet.
Bake for 12–15 minutes, or until golden brown and puffed up.
Remove from the oven and let cool slightly.
Drizzle with hot fudge sauce and sprinkle more crushed cereal and chocolate chips on top before serving.

Leave a Comment

Serving: 1gCalories: 271kcalCarbohydrates: 49gProtein: 2gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gCholesterol: 0.1mgSodium: 130mgPotassium: 110mgFiber: 1gSugar: 33gVitamin A: 94IUVitamin C: 1mgCalcium: 23mgIron: 2mg

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

You Might Also Like:

More chocolate dishes to try:

Chocolate Flourless Cake (5 Ingredients Only)
Homemade Twix Candy Bar
4 Ingredient Oreo Bark

Recipes for Every Moment

Kids home from school and asking for a snack? This Chocolate Filled Croissant is fast and fun - guaranteed to make them smile!

No-Fail Pretzel Cake Recipe

Nov 15, 2016 · 8 Comments

Thanksgiving is coming, so it's time to make my favorite pretzel cake! This easy pretzel cake recipe is a yummy dessert packed with chocolate chips and pretzels. It's perfect for beginners hosting any fun occasion. Nobody can resist this rich and crunchy treat!

Bake this easy pretzel cake today for the ultimate rich, crunchy treat that everyone will love!

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Why You’ll Love This Recipe

We get sweet chocolate and salty pretzels in every bite. It is thick, soft, and easy enough for beginner bakers. You also only need simple baking ingredients.

This recipe is vegetarian as written, but it is not vegan or dairy-free because it contains butter, eggs, and possibly milk-based chocolate chips. You can make it dairy-free with plant-based butter and dairy-free chocolate chips. For a vegan version, you will also need an egg substitute.

Eggs add protein and nutrients such as choline to the cake. The pretzels also add a satisfying crunch that makes this dessert different from an ordinary chocolate chip cake.

Ingredients

Listed below are all the ingredients you will need:

unsalted butter
granulated sugar
brown sugar
vanilla extract
eggs
all-purpose flour
salt
pretzels
chocolate chips
vegetable oil

See the recipe card for quantities.

Instructions

Prepare the Pan

Preheat the oven to 350°F. Then line an 8 x 8-inch baking pan with parchment paper and lightly grease it with oil or cooking spray.

Mix the Ingredients

In a large bowl, add the butter, granulated sugar, brown sugar, vanilla, and eggs.

Mix until smooth, light, and well combined.

Next, add the flour and salt. Mix just until everything comes together.

Be careful not to overmix!

Add the Pretzels and Chocolate

Then fold in the crushed pretzels and chocolate chips. Mix gently until evenly distributed throughout the batter.

Bake the Cake

Spread the thick batter evenly into the prepared pan.

Bake for 35-45 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.

Make the Chocolate Drizzle

While the cake cools slightly, combine the chocolate chips and vegetable oil.

Microwave the mixture for 20-30 seconds. Then stir until smooth and melted.

Finish the Cake

Lastly, drizzle the melted chocolate over the cake and sprinkle crushed pretzels on top.

Let the chocolate set slightly before slicing and serving!

Substitutions & Variations

Ingredient Swap
Feel free to use any chocolate chips you prefer, like milk, dark, or semi-sweet.
Variation
To go dairy-free, use plant-based butter and dairy-free chocolate chips.
Mistake to Avoid
Don't overmix the batter after adding the flour. Overmixing can make the cake tough instead of soft and tender. Mix only until you no longer see dry flour.

Storage Tips

Store pretzel cake in an airtight container at room temperature for up to 3 days or refrigerate it for up to 5 days.
The pretzels may soften over time, so add fresh crushed pretzels before serving if you want extra crunch. You can freeze individual slices for up to 2 months, but the pretzel topping may lose some of its crisp texture.

FAQs

Why are pretzels added to the cake?

Pretzels add crunch and a light salty flavor. They balance the sweetness of the brown sugar, chocolate chips, and chocolate drizzle.

Can I make pretzel cake ahead of time?

Yes. Bake it one day ahead and store it in an airtight container. For the best crunch, add a few fresh crushed pretzels on top before serving.

Can I use a different type of chocolate?

Yes. Semi-sweet, milk, or dark chocolate chips all work well. Choose the type based on how sweet or rich you want the cake to taste.

You Might Also Like:

Recipes for Every Moment

Need an easy but different dessert for a party? This pretzel cake recipe combines pretzels and chocolates for a simple sweet-and-salty treat everyone can grab and enjoy!

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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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.

Leave a Comment

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 · 7 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

4.25 from 4 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. 💛

Pumpkin Sheet Cake With Cake Mix

Oct 7, 2016 · 4 Comments

Fall baking just got easier with this Pumpkin Sheet Cake with Cake Mix! Soft, moist, and packed with warm spices, this one-bowl recipe is perfect for beginners. Bake it for a cozy night in or a holiday gathering - it's a must-try!

Want more pumpkin or fall desserts? I suggest you also try Apple Cider Popsicles, Pumpkin Cinnamon Rolls and White Chocolate Cranberry Cookies!

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What is a Pumpkin Sheet Cake with Cake Mix?

Pumpkin Sheet Cake with Cake Mix is a quick and flavorful dessert made with a boxed cake mix, canned pumpkin, eggs, oil, and warm spices. Baked in a sheet pan, it's perfect for gatherings and is often topped with creamy cream cheese frosting for a delicious fall treat.

History of Pumpkin Sheet Cake with Cake Mix

This cake recipe is a modern take on classic pumpkin desserts, combining convenience with warm fall flavors. While pumpkin cakes have been around for centuries, early American settlers used pumpkin in breads and puddings. The rise of boxed cake mixes in the 1950s and 1960s made baking easier, leading to creative recipes like this one.

Over time, this simple recipe became a fall favorite, often topped with cream cheese frosting for a rich, tangy finish. Its ease and nostalgic charm make it a go-to dessert for home bakers, perfect for holiday gatherings or cozy autumn nights.

When is this Dish Typically Enjoyed?

Pumpkin Cake recipes are typically enjoyed during the fall season, especially from September through November, when pumpkin-flavored treats are most popular. It’s a favorite for Halloween parties, Thanksgiving dinners, and autumn gatherings, bringing warm spices and seasonal flavors to the table.

Substitutions

Pumpkin Purée – Swap with 2 cups of mashed sweet potatoes or butternut squash.
Evaporated Milk – Substitute with 1 ½ cups whole milk, half-and-half, or coconut milk for a dairy-free option.
Pumpkin Spice – Replace with 1 teaspoon cinnamon, ½ teaspoon nutmeg, and ½ teaspoon ginger.
Yellow Cake Mix – Swap with a box of spice cake mix or vanilla cake mix with 1 teaspoon cinnamon.
Chopped Pecans – Use walnuts, almonds, hazelnuts, or 1 ½ cups rolled oats for a nut-free option.

Recipe Variations

Dairy-Free Option – Substitute evaporated milk with coconut milk and butter with melted coconut oil.
Vegan Pumpkin Cake – Use flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) and coconut oil instead of butter.
Gluten-Free Pumpkin Cake – Replace cake mix with a gluten-free yellow cake mix and check all other ingredients for gluten.
Maple Pumpkin Cake – Swap sugar for ¾ cup maple syrup for a natural, deep flavor.

Storage

Room Temperature: Store in an airtight container at room temperature for up to 2 days if unfrosted.

Refrigerator: Keep in an airtight container in the refrigerator for up to 5 days, especially if frosted with cream cheese frosting.

Freezer: Freeze the cake (without frosting) in a well-wrapped, airtight container for up to 3 months. Thaw in the refrigerator before frosting and serving.

Ingredients

Listed below are all the ingredients you will need:

Pumpkin puree
Sugar
Eggs
Evaporated milk
Cinnamon
Pumpkin spice
Yellow cake mix
Chopped pecans
Butter

See recipe card for quantities.

Instructions

Preheat oven to 350°F (175°C) and grease a 9x13-inch baking pan. In a large bowl, whisk together pumpkin puree, sugar, eggs, evaporated milk, cinnamon, and pumpkin spice until smooth. Use electric mixer if you have.

Pour the batter into the prepared baking pan or half sheet pan.

Evenly sprinkle the yellow cake mix powder over the pumpkin mixture.

Mix in the chopped pecans.

Drizzle melted unsalted butter over the top, making sure all the dry ingredients are moistened. Then bake it for 1 hour.

Let cool completely before slicing. Then serve with whipped cream or vanilla ice cream.

Hint: For an extra moist cake, don’t overmix the batter - stir just until combined to keep the texture light and fluffy.

⭐ Top Tip

For a richer flavor, try using spice cake mix instead of yellow cake mix, and toast the pecans before adding them for extra crunch and depth. To keep the cake light and moist, replace half the melted butter with unsweetened applesauce and avoid overmixing the batter.

FAQ

How many cups of batter for a 12x18 pan?

This pan will use 14 cups of batter, approximately 10 cups of icing to frost and decorate a 2 layer cake. Bake in a 325-degree oven for 45-50 minutes.

Can you use pumpkin instead of oil in cake mix?

For measurements, pumpkin follows the same guidelines as tofu - ⅓ cup of pumpkin for every ½ cup oil. Just keep in mind that your baked goods may end up with a slightly different color - and possibly a pumpkin-y flavor - if you use this option.

Can I substitute pumpkin for oil in cake mix?

Use pumpkin in your favorite breakfast, lunch, dinner, and dessert recipe – you can even sub it in for ingredients like eggs, oil, and butter.

More Recipes

Craving more Pumpkin? Give these a try:

Pumpkin Cinnamon Pull-Apart Bread

Sep 30, 2016 · 3 Comments

Pumpkin Cinnamon Pull-Apart Bread is an easy fall-inspired treat made with biscuit dough and a sweet pumpkin-cinnamon mix. It's perfect for beginner bakers, snack lovers, and anyone craving cozy autumn flavors without the fuss.

Loving this bread will make you want to try my quick and easy Cinnamon Roll bites or Ensaymada!

Pumpkin Cinnamon Pull-Apart Bread on a plate

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Why You’ll Love This Recipe

Because we use simple, store-bought biscuit dough, this recipe is beginner-friendly. No active dry yeast or rising time required - just mix, layer, and bake the Pumpkin Pull-Apart Bread.

It’s vegetarian and can be made dairy-free with plant-based butter. The recipe only needs a small bowl and a large bowl.

Also, maybe a small saucepan for the glaze if you want that extra sweetness. Bakers also add a dash of ginger, nutmeg, and salt to bring out the best in the pumpkin flavor.

Pumpkin puree is not just yummy on pumpkin bread. It’s rich in vitamin A, supporting your healthy eyes and skin. A dessert that’s secretly good for you? Yes, please!

Ingredients

Listed below are all the ingredients you will need:

Pumpkin puree
Granulated sugar
Vanilla extract
Ground cinnamon
Large egg
Refrigerated biscuit dough
Oil or nonstick spray (for greasing the loaf pan)

See the recipe card for quantities.

Instructions

Prepare the Oven and Pan

Preheat oven to 350°F (175°C).

Lightly grease or spray a loaf pan with oil or nonstick spray.

Make the Pumpkin Mixture

In a medium bowl, combine the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and egg.

Mix well until smooth. Set aside.

Mixing bowl with all ingredients combined

Assemble the Bread

Open the can of refrigerated biscuit dough. Slice each biscuit in half horizontally to create thinner rounds.

Dip each biscuit piece into the pumpkin mixture, coating both sides.

Layer the coated dough pieces vertically into the prepared loaf pan until all are used.

Soft layers of Pumpkin Cinnamon Pull-Apart Bread in a pan

Bake and Cool

Bake for 25–30 minutes, or until the top is golden brown and the center is cooked through.

Cooling Pumpkin Cinnamon Pull-Apart Bread in a loaf pan

Remove from the oven and let the bread cool completely in the pan before serving!

A green plate with a slice of Pumpkin Cinnamon Pull-Apart Bread

Substitutions & Variations

Ingredient Swap
No pumpkin puree? Swap with mashed sweet potato or banana.
Variation
You can also use crescent roll dough instead of biscuit dough.
Add chopped pecans, chocolate chips, or a layer of cream cheese filling for extra texture.
Mistake to Avoid
Don’t underbake! The center pieces need to be fully cooked or they’ll be too doughy.
Bake until golden, then cover with foil if the top browns too fast.
Storage Tips
- Store leftovers in an airtight container at room temperature for up to 2 days.
- For longer storage, place the bread in the refrigerator for up to 5 days. Reheat in the oven for 1–2 minutes to restore that cozy texture.
- Freeze for up to 1 month. Wrap in plastic wrap and reheat with a quick drizzle of glaze or a fresh sprinkle of cinnamon sugar.

FAQs

Can I use fresh pumpkin instead of canned puree?

Yes! Just steam and mash it until smooth. Make sure it's not watery.

Can I make this gluten-free?

Yes, but you’ll need a gluten-free biscuit dough alternative. Check your local store for options.

Does it taste very sweet?

It’s lightly sweet, not overly sugary—great with coffee or tea.

Can I prep this ahead?

Yes, assemble the bread and refrigerate overnight. Bake fresh the next day.

5 from 1 vote

Print Pin Recipe

Pumpkin Cinnamon Pull-Apart Bread

Pumpkin Cinnamon Pull-Apart Bread is sweet, spiced, and wonderfully soft. Made with canned biscuit dough and a cozy pumpkin filling, it's an easy and fun dessert to serve warm for breakfast or dessert during fall or the holidays!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast, Dessert

Cuisine: American

Servings: 6 -8 loaves

Calories: 88kcal

Author: Lainey

Ingredients

▢ ¾ cup pumpkin puree
▢ ½ cup granulated sugar
▢ 1 teaspoon vanilla extract
▢ 1 teaspoon ground cinnamon
▢ 1 large egg
▢ 1 can refrigerated biscuit dough
▢ Oil or nonstick spray for greasing the loaf pan

Instructions

Prepare the Oven and Pan:

Preheat oven to 350°F (175°C).
Lightly grease or spray a loaf pan with oil or nonstick spray.

Make the Pumpkin Mixture:

In a medium bowl, combine the pumpkin puree, granulated sugar, vanilla extract, ground cinnamon, and egg.
Mix well until smooth. Set aside.

Assemble the Bread:

Open the can of refrigerated biscuit dough and slice each biscuit in half horizontally to create thinner rounds.
Dip each biscuit piece into the pumpkin mixture, coating both sides.
Layer the coated dough pieces vertically into the prepared loaf pan until all are used.

Bake and Cool:

Bake for 25–30 minutes, or until the top is golden brown and the center is cooked through.
Remove from the oven and let the bread cool completely in the pan before serving.

Leave a Comment

Serving: 1gCalories: 88kcalCarbohydrates: 19gProtein: 1gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.3gTrans Fat: 0.003gCholesterol: 27mgSodium: 12mgPotassium: 76mgFiber: 1gSugar: 18gVitamin A: 4807IUVitamin C: 1mgCalcium: 16mgIron: 1mg

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

You Might Also Like:

Looking for more delicious Pumpkin recipes for the holiday? Check out these recipes:

Recipes for Every Moment

Rainy afternoon, and you're craving something cozy? This Pumpkin Cinnamon Pull-Apart Bread is warm and perfect with a mug of tea or coffee.

Addicting Butter Pecan Pancakes

Sep 19, 2016 · 10 Comments

Experience the irresistible delight of Butter Pecan Pancakes, the ultimate breakfast indulgence! Whip up a batch in your own kitchen and prepare for everyone to sing its praises!

Looking for more pancake dishes? Try my Fluffy Matcha Soufflé Pancakes, Corn Pancakes, Ube Pancakes, or my Japanese Souffle Pancakes.

This recipe is typically a hit during the fall and Thanksgiving season, thanks to its comforting flavors. What makes it even better is its simplicity, as it relies on pre-made mixes. So, don't hesitate—give it a try!

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How to Make this Butter Pecan Pancakes Recipe:

Listed below are all the ingredients you need:

pancake mix (favorite brand)
butter pecan cake mix
butter
egg
pecans
honey or maple syrup

In a large mixing bowl, mix together the pancake mix and butter pecan cake mix. Next, add the butter and egg and mix well:

dry ingredients mixed in with eggs for the butter pecan pancakes recipe

Now you can add the chopped pecans and stir until you don't see any flour:

ready to cook butter pecan pancake batter

On a medium-heat frying pan or griddle, pour the pancake mix and fry until golden brown:

perfectly cooked butter pecan pancakes on a hot griddle

Now pour that delicious honey on top! Isn't that lovely and delicious?!?

stack of butter pecan pancakes glazed with maple syrup

You would love to have a stack of these delicious and easy-to-make Butter Pecan Pancakes with a cup of latte. Enjoy!

pecan pancakes on a red plate topped with chopped pecans

Variations

This recipe is very adaptable, you can add bananas, cinnamon, nutmeg, or vanilla extract to the pancake batter.
If you want a sweeter pancake, add brown sugar or even coffee creamer to sweeten the pancakes.

Substitutions

Use buttermilk pancake mix for more of a fluffy pancake.

Storage

Freeze leftover pancakes for up to 6 months in an airtight container.

Pro Tip

Browned butter will enhance the flavor of the pancakes. Simply melt over the stove in a saucepan for about 3-5 minutes or until the butter turns golden brown.

Frequently Asked Questions

What causes pancakes to be fluffy?

Bubbles of gas are caught in the batter as it cooks and this is what makes the pancake fluffy.

Which is better, salted or unsalted butter for pancakes?

Unsalted butter is better for cooking pancakes because it allows you to control the amount of salt.

Pumpkin Bread With Cinnamon Streusel Topping

Sep 16, 2016 · 1 Comment

Moist and delicious Pumpkin Bread With Cinnamon Streusel Topping that is easy to make and paired with butter and hot chocolate- this will warm you from the inside out.

Looking for more cozy pumpkin recipes and fall bakes? Check these out Mini Pumpkin Spice Muffins and Pumpkin Chocolate Chip Bread.

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What is Pumpkin Bread With Cinnamon Streusel Topping?

This easy pumpkin bread recipe is a classic fall favorite with a twist: a cinnamon streusel topping made from oats, pecans, and brown sugar.

The soft and tender pumpkin bread batter is flavored with cinnamon and sweetened with a mix of granulated and light brown sugar. It's the perfect thing to bake during pumpkin season, especially if you're looking for new recipes to try.

Just imagine the smell in your kitchen—warm spices, sweet pumpkin, and buttery crumb topping. Total autumn vibes!

While many people use pumpkin pie filling by accident, this recipe calls for pure pumpkin puree to control the sweetness and spices. You’ll love how simple this bake is—no mixer needed, just a few bowls and a loaf pan!

Substitutions

pumpkin puree – sub with mashed sweet potatoes or butternut squash
milk – any room temperature plant-based milk like almond, oat, or soy milk
vegetable oil – try canola oil, coconut oil, melted butter, or applesauce
all-purpose flour – sub with whole wheat flour, a gluten-free blend, or spelt flour
pecans – swap with walnuts or skip for a nut-free version

Variations

Extra Spiced – add ginger, cloves, or a dash of pumpkin pie spice
Walnut Streusel – swap pecans for walnuts in the topping
Chocolate Chip – mix ½ cup chocolate chips into the batter

Storage & Leftovers

Countertop – wrap in plastic wrap or store in an airtight container for up to 3 days
Fridge – keeps well for up to a week
Freezer – wrap in aluminum foil, place in a freezer bag, and freeze up to 3 months
Sliced Freezing – pre-slice and wrap each slice in parchment paper before freezing for grab-and-go snacks

Ingredients

Cinnamon Streusel Topping:

Instructions

Before we begin mixing the ingredients for the best Cinnamon Streusel Pumpkin Bread, preheat oven to 350F and oil loaf pan. Now we are ready! Let's begin!

In a medium size bowl, add the all purpose flour, baking soda, cinnamon, salt and whisk together. Set the mixture aside:

mixing dry ingredients for streusel pumpkin bread recipe

In a large bowl mix the eggs, granulated sugar, brown sugar, pumpkin puree, vegetable oil, milk until well combined:

mixing wet ingredients for streusel pumpkin bread

In a separate bowl, mix together the rolled oats, chopped pecans, flour, cinnamon, brown sugar, and butter and sprinkle onto the pumpkin mixture:

mixing oats, brown sugar, flour and butter for streusel pumpkin bread recipe

Using a pastry cutter, mix it well until all the ingredients are incorporated well especially the butter, and it should look like this:

mixed oats, flour, and cinnamon and butter for streusel pumpkin bread recipe

Add the dry ingredients into wet ingredients and mix well:

mixing wet and dry ingredients for streusel pumpkin bread recipe

When the batter is mixed well and is already smooth (without flour lumps), you can now pour into the loaf pan and bake for 1 hour or until toothpick comes out clean:

ready to bake streusel pumpkin bread in a loaf pan

Top Tips

There are spices you can add to this streusel pumpkin bread recipe like ground nutmeg, pumpkin spice, and many others.
If you love incorporating fruits to your bread, you can add mashed ripe bananas and you now have streusel pumpkin banana bread.
You can also add cream cheese to this best streusel pumpkin bread recipe. Just pour the cream cheese when you have filled the loaf pan halfway then cover with the rest of the batter.

FAQ

What are the active ingredients in pumpkin?

Pumpkin is rich in beta-carotene (vitamin A), fiber, potassium, and antioxidants, which support eye health, digestion, and the immune system.

Why does my pumpkin bread taste bland?

It may need more spices like cinnamon, ginger, or cloves. Using fresh, high-quality pumpkin puree and not overmixing the batter can also enhance the flavor.

How to intensify pumpkin flavor?

Boost the flavor by adding extra pumpkin pie spice, cinnamon, nutmeg, or a splash of vanilla. Roasting the pumpkin puree before using also deepens the taste.

More pumpkin-flavored desserts to try:

Mini Chocolate Chip Cookies | VEGAN & GLUTEN FREE

Sep 12, 2016 · 2 Comments

One of the cookie recipes that is everybody's favorite is Mini Chocolate Chip Cookies. I gave the regular Mini Chocolate Chip Cookies a twist and here it is! Vegan and gluten-free cookie recipe you wouldn't want to miss this awesome cookie recipe!

gluten free, dairy free, vegan delicious mini chocolate chip cookies on a plate

Tips and Procedures:

If you love a strong chocolate flavor, you can use the bittersweet variant of mini chocolate chips.
To make this a truly vegan cookie recipe, find carob or the vegan mini chocolate chips in vegan groceries.

How to Make this Mini Chocolate Chip Cookies | VEGAN & GLUTEN FREE:

Here is a quick look at the ingredients for Mini Chocolate Chip Cookies:

gluten-free flour blend
baking soda
salt
vegan butter
brown sugar
granulated sugar
applesauce
flaxseed
vanilla extract
vegan carob, or chocolate chips

After gathering the ingredients, preheat the oven to 350F and prepare cookie sheets using parchment paper or a baking mat.

Now, let's begin!

dairy and gluten free mini chocolate chip cookies

In a large bowl whisk together the flour, baking soda, and salt and set aside:

dry ingredients of mini chocolate chip cookies recipe

In a medium-sized bowl, add the butter, brown sugar, and granulated sugar and mix until light and fluffy:

mixing the ingredients for mini chocolate chip cookies

Next add the applesauce, flaxseed, and vanilla extract, and continue mixing until well combined:

adding the wet ingredients to the dry ingredients for mini chocolate chip cookies

Take the flour mixture and make a well in the center, then add the wet ingredients and chocolate chips and mix until cookie dough forms:

adding the carob or vegan chocolate chips to the cookie mixture

Using a small cookie scooper, scoop the cookies onto the baking mat and bake only for 7-8 minutes:

ready to bake vegan mini chocolate chip cookies

Remove from oven and transfer cookies to a cookie rack to allow to cool. I didn't have the patience to wait so I took a bite. 😉

Happy baking!

vegan and gluten free mini chocolate chip cookies step by step guide

Here are more cookie recipes you will surely love:

Happy Baking!

Frequently Asked Questions:

Q: Can I freeze this cookie dough a few days before baking?

A: Sure, you can. Just make sure to thaw it before baking.

Q: How many cookies did this recipe make?

A: I have made about 24 cookies using this recipe.

Q: Can I mix dried fruits into this cookie batter?

A: Yes you can add the dried fruit of your choice.

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Funfetti Lemon Cake Mix Cookies

Sep 1, 2016 · 2 Comments

What comes to your mind when you hear the word "funfetti? For me, it means celebration and merry-making! And I love that <3

Here's a cookie that'll make your parties more enjoyable and will give you a "summer" feel in your mouth. Happy baking! xx

Tips and Tricks for Making This Funfetti Lemon Cake Mix Cookies Recipe:

Feeling adventurous? Add in some white chocolate chips to the batter or dark chocolate chips will do!
There are several cake mixes you can make into fun cookie flavors like this. Some are yellow cake mix, strawberry cake mix, chocolate fudge cake mix, and devil's food cake mix. Choose your favorite!

How to Make this Funfetti Lemon Cake Mix Cookies Recipe:

Gather the ingredients for this Funfetti Lemon Cake Mix Cookies. Before starting mixing the ingredients, don't forget to preheat your oven to 350F.

Here are what you will need for this recipe:

vegetable oil
eggs
box of cake mix (18.25 oz)**

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

In a large bowl, add a ⅓ cup of vegetable oil and 2 eggs and mix:

Next, add your cake mix (I used Funfetti, I love it!) to the wet ingredients:

Mix well until it looks like cookie dough. Set the mixture aside:

In another bowl, mix another batch of cookie dough. You can change the flavor of the cake mix which you think compliments well with the other cake mix flavor:

For the second mixture, I used the lemon flavor:

After that, take a scoop of the first cookie dough flavor and place it on a silicone mat then place the other cookie dough flavor on one side so that the two cookie dough flavors slightly combine, just like so, and bake them for 13-15 minutes:

When it's done, take it out from the oven and let cool in a cooling rack. Enjoy your cookies!

Here is a step by step photo of how easy it is to bake these Funfetti Lemon Cake Mix Cookies!

Frequently Asked Questions for the Funfetti Lemon Cake Mix Cookies Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Funfetti Lemon Cake Mix Cookie recipe could make up to 16 pieces of cookie slices, depending on how big your portions are.

Q: Will this recipe work with other cake mix flavors?

A: Yes it will work. It just won't be the same cookie name 😉

Q: Can I mix this ahead and refrigerate before baking?

A: Yes, you can. Just place in room temperature for about 15-20 minutes before baking.

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Funfetti Lemon Cake Mix Cookies

Author: Lainey

Ingredients

▢ ⅓ cup vegetable oil
▢ 2 eggs
▢ 1 box of cake mix 18.25 oz**

Instructions

Preheat your oven to 350F
In a large bowl, add a ⅓ cup of vegetable oil and 2 eggs.
Mix it until it's well combined.
Next, add your cake mix (I used Funfetti, I love it!) to the wet ingredients until it looks like a cookie dough.
Set the mixture aside.
In another bowl, mix another batch of cookie dough. You can change the flavor of the cake mix which you think compliments well with the other cake mix flavor.
After that, take a scoop of the first cookie dough flavor and place it on a silicone mat. Place the other cookie dough flavor on one side so that the two cookie dough flavors slightly combine.
Bake them for 13-15 minutes.
When it's done, take it out from the oven and let cool in a cooling rack.
Enjoy your cookies!

Leave a Comment

Notes

**This recipe makes 1 cake box mix cookies

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

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Leftover Candy Cookies

Aug 24, 2016 · 4 Comments

This Leftover Candy Cookies recipe will turn your favorite candies into amazing cookies with a delightful mix of flavors in every bite! It's a delicious way to make the most of your extra treats that will surely please kids and adults alike!

Need a twist from your regular cookies? Try my Sugar Cookies, Rice Krispies Cookies, and Oreo Cheesecake Cookies recipe!

Leftover Candy Cookies served on a blue plate

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What are Leftover Candy Cookies?

Leftover Candy Cookies are soft, chewy cookies made with a delicious mix of leftover candies and a classic cookie dough. This easy cookie recipe is a fun and easy way to repurpose your extra candy bars, chocolate candies, peanut butter cups, chocolate bars such as Hershey's or Kit Kats, or any other candies you have in your pantry.

These leftover candy cookies can be enjoyed as a snack or dessert. They are inspired by classic favorites cookies—but with a unique twist! Instead of using just one type of candy, many kinds of candies are mixed, making each batch unique with different flavors and textures.

People usually enjoy making these cookies after the holidays to use up leftover candies and minimize waste. It is also a fun baking activity for families because the kids can help add their favorite sweets.

Learn more about this leftover candy cookies recipe below and give this a try!

Substitutions

Butter - Use unsalted butter, coconut oil, or margarine as alternatives.
Granulated Sugar - Swap with coconut sugar, maple syrup, or honey.
Egg - Replace with flax eggs, chia eggs, or applesauce.
Peanut Butter - Substitute with almond butter, or sunflower butter.

Variations

Mint Chocolate – Mix in chopped Andes mints, mint M&Ms, and a touch of peppermint extract.
S’mores – Add mini marshmallows, graham cracker chunks, and chocolate pieces for a gooey treat.
Spiced Chocolate – Use chocolate-covered cinnamon candies with a pinch of cinnamon and nutmeg for a spiced flavored cookie.
Nutty Mix - Add nuts such as macadamia nuts, peanuts, or almonds in the cookie batter before baking. Nuts add extra delicious texture in every bite!

Storage

Store these leftover candy cookies in an airtight container at room temperature for up to 1 week.
You may put the baked cookies in the freezer for up to 3 months, then thaw at room temperature before serving.
For freezing cookie dough, scoop into balls, freeze, and bake directly from frozen, adding 1-2 minutes to baking time.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

In a large bowl, add butter, granulated sugar, and brown sugar. Then, mix them until well-combined.

creaming butter and brown sugar in a blue mixing bowl

After that, add eggs, vanilla extract, and peanut butter into the bowl. Then, continue mixing.

adding eggs, vanilla and peanut butter to the butter and sugar mixture

In a stand mixer or with an electric mixer, whisk together flour, baking powder, and baking soda.

Then, gradually mix into the peanut butter mixture, and fold in the mixed candies until evenly distributed.

colorful assorted candy mix candy cookies dough in a blue bowl

Get a medium cookie scoop. Then, place each of your cookie dough balls on your cookie sheet and bake these cookies at 350F for about 10 minutes.

ready to bake assorted candy mix cookies on a cookie sheet

When done baking, put the freshly baked cookies on a cooling rack.

Finally, when cooled down enough, break one in half and enjoy the unique flavor of these delicious leftover candy cookies!

a hand holding a freshly baked assorted candy mix cookies

It is so easy to bake and all you need is a mixing skill!

Hint: Use a mix of chocolate, caramel, peanut butter cups, or candy-coated chocolates for fun textures.

⭐ Top Tip

Before mixing in the dry ingredients for the leftover candy cookies, don't forget to sift them very well. Sifting will prevent lumps in your cookies.

FAQ

What to do with out-of-date cookies?

If your cookies are no longer crispy, pop them in the oven to refresh them, or crush them to use in dessert recipes.

What are the best candies for cookies?

You'll find some of the best candy to put in cookies with your kid's leftover nosh, or you can buy some new nosh. Anything that is chocolate or peanut butter based is a great option. Reese's Peanut Butter Cups, Snickers, M&M's, Butterfingers, caramel candies, and Rolo's. But you don't have to stop there!

Will this recipe work if I put crunchy peanut butter instead of the smooth variety?

Yes, for sure, that would be equally delicious.

More Recipes

Here are more cookie recipes you will enjoy making:

Brownie Meringue Cookies | 5 Ingredients ONLY

Aug 19, 2016 · 14 Comments

These 5 Ingredient Brownie Meringue Cookies are incredibly light and made from sugar and whipped egg whites! The cookies will melt in your mouth and leave you wanting to eat more!

Whenever I heard the word meringue in a recipe, I stayed away because it scared me! I thought meringue recipes would be hard, complicated, messy, but as per usual, I was wrong. I made this recipe once and it was perfect. I gotta say, I was quite surprised by the texture of the cookie. It's as if I am biting into air... Don't believe me, give it a try!

How to Make Brownie Meringue Cookies:

In a medium-sized bowl, add the unsweetened cocoa powder, sifted powdered sugar, and salt:

sifted flour, unsweetened cocoa powder, and salt

Whisk it until well-combined:

In another bowl, add 2 egg whites and vanilla extract:

Whip it until soft peaks form, just like this:

Gradually add the powdered sugar mixture and fold it in the meringue mixture:

Add the chocolate chunks to the mixture and mix well:

Quick Tip: This cookie batter is sticky, so to prevent the batter from sticking to your fingers, dip your fingers in a bit of oil (any kind) before pressing it into your cookie batter.

Scoop the mixture on your cookie sheet, flatten cookies for them to bake evenly and bake for 15 minutes at 350F:

brownie meringue cookies in a baking mat

Serve.

Enjoy your delicious cookies!

The recipe is below, plus a full video to completely guide you through the baking process. Happy Baking!

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These are wonderful to be eaten with a tarty dessert like Lemon Ice Cream or this Pineapple Ice Cream. Enjoy!

5 from 2 votes

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Brownie Meringue Cookies | 5 Ingredients ONLY

Ingredients

Instructions

In a medium-sized bowl, add the unsweetened cocoa powder, sifted powdered sugar, and salt. Whisk it until well-combined.
In another bowl, add 2 egg whites and vanilla extract. Whip it until soft peaks form. Gradually add the powdered sugar mixture and fold it in the meringue mixture.
Add the chocolate chunks to the mixture and mix well.
Scoop the mixture on your cookie sheet and bake for 15 minutes at 350F.
Enjoy your delicious cookies!

Leave a Comment

Notes

*optional

Watch The Recipe Video!

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

Amazing Fruity Pebble Cookies

Aug 15, 2016 · Leave a Comment

These Fruity Pebble Cookies are soft in texture, fluffy, and studded with a bright, fun burst of breakfast cereal. They're easy to make, delicious, and creative. Fans of fruity pebbles will love them!

Looking for more cookie recipes? Try my Chewy Oreo Cheesecake Cookies, Cookie Dough Ball Cookies, or my White Chocolate Chips Cranberry Cookies!

Tips and Procedures:

Sift the dry ingredients before measuring them out. This is an easy but very important step that would make your cookies nice and evenly textured.
It's best to use room temperature eggs when baking.
To add more flavor, use vanilla extract or vanilla bean paste.
Spoon and level your flour. Compact flour can possibly cause your cookies not to spread.
If using a stand mixer, use the paddle attachment to mix the cookies.
Substitutions: Instead of chocolate chunks, you can add cocoa pebbles cereals.
Storage: Store in an airtight container for up to a week.

Ingredients You Will Need:

all-purpose flour
baking soda
salt
unsalted butter
brown sugar
granulated sugar
large eggs
almonds
chocolate chunks
fruity pebbles

How to Make this Fruity Pebble Cookies:

Preheat oven to 375F and prepare your cookie sheet by placing a silicone mat or parchment paper.

Then in a large bowl, add brown sugar, granulated sugar, and butter, and using a hand mixer, beat it, until it is well combined.

brown sugar, granulated sugar, and butter mixture for fruity pebble marshmallow cookies recipe

To the mixture, add eggs and mix well making sure to scrape the sides of the bowl using a rubber spatula:

added two eggs to sugar and butter mixture for fruity pebble marshmallow cookies recipe

In another bowl, add flour, baking soda, salt, almonds, chocolate chunks, and some fruity pebble cereal. Mix well until combined:

added the fruity pebbles, chocolate chips and marshmallows to the mixture

Then add the flour mixture to the wet ingredients, mixing until just combined:

cookie dough for fruity pebble marshmallow cookies recipe

The cookie dough should look like this, well-incorporated and ready to be baked:

Scoop your cookie dough and place it on your baking sheet:

scooping out fruity pebble marshmallow cookie onto the baking tray

Bake for about 10 minutes at 375F:

ready to bake fruity pebble marshmallow cookies

Allow it to cool completely by placing the cookies on a cooling rack and enjoy your freshly baked Fruity Pebblew Cookies in your kitchen with a glass of milk.

freshly baked fruity pebble marshmallow cookies on a baking mat

Munch on this addicting cookie! You'll love them!

close-up shot of the fruity pebble marshmallow cookies

More Cereal-Themed Dishes that are Easy to Make:

Happy Baking!

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3 Ingredient Oat Cookies Recipe

Aug 9, 2016 · 7 Comments

Skip the overpriced grocery store bars! This 3-ingredient oat cookie recipe is loaded with fiber to power your mornings without crashing your schedule.

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This easy 3 ingredient oat cookie recipe is the perfect vegan treat when you want something sweet without the fuss. It is totally dairy-free, plant-based, refined sugar-free, and flour-free.

Perfect for busy mornings, post-workout fuel for a protein source, or kid-friendly baking, these easy cookies come together in less than 20 minutes. You just mash the bananas, fold in the oats and your extra ingredient, scoop them onto a tray, and bake until golden brown.

They prove that you don’t need a long grocery list or hours in the kitchen to enjoy delicious, guilt-free snacking, so try these easy steps now!

Ingredients

These are the ingredients that you will need:

mashed bananas
quick oats
raisins

Instructions

In a large mixing bowl, add 2 bananas and mash them. Use very ripe bananas. They taste so much better when baked and are easier to mash.

After mashing them, it should look like this.

Gradually add quick oats to the mashed bananas.

Then add raisins to the mixture. Though this is optional, you can also add some cinnamon for that extra flavor.

Scoop the cookie dough onto your rimmed baking sheet with parchment paper on top.

Bake for about 15 minutes until they are slightly brown on the edges.

Substitutions

Instead of Bananas: Swap 1 medium banana with ½ cup of applesauce, ½ cup of pumpkin puree, or ½ cup of mashed sweet potato. If using pumpkin or applesauce, add a tablespoon of honey or maple syrup if you like them sweeter.

Instead of Rolled Oats: Use quick oats (they make a softer cookie) or rolled quinoa flakes. If you only have steel-cut oats, pulse them in a blender first so they aren't too crunchy.

Instead of Peanut Butter: Use almond butter, cashew butter, or sunflower seed butter (great for nut allergies). Tahini also works if you like a slightly savory, nutty vibe.

Variations

Chocolate Peanut Butter: Use banana, oats, and peanut butter, then stir in 2 tbsp of cocoa powder and a handful of dark chocolate chips.

Cinnamon Raisin: Mash your banana and oats, then mix in ½ tsp of cinnamon, a dash of nutmeg, and a small handful of raisins or dried cranberries.

Blueberry Lemon: Use applesauce as your base instead of banana, then fold in fresh blueberries and a pinch of lemon zest.

Storage Tips

On the Counter (2–3 Days): Put them in a sealed plastic container with a paper towel on the bottom. The paper towel stops them from getting soggy.

In the Fridge (Up to 5 Days): Put them in a sealed container or bag. Put wax paper or baking paper between layers so they don't stick together. Cold cookies get a nice, chewy feel.

In the Freezer (Up to 3 Months): Lay them flat on a plate or tray in the freezer for one hour so they don't freeze into a single big clump. Then move them into a freezer bag. To eat, pop them in the toaster oven for a few minutes to warm them up.

Top Tips

Baking Tip: Because these don't have eggs or flour, they won't expand in the oven. Shape and press them down on your baking sheet exactly how you want them to look before baking at 350°F (175°C) for 12–15 minutes.

FAQ

Can I use instant or steel-cut oats instead of rolled oats for this oatmeal cookie recipe?

Rolled oats work best because they hold their texture without absorbing too much moisture. Instant oats will work, but the cookies will be significantly softer and denser. Avoid steel-cut oats, as they remain hard and crunchy without boiling first.

Are these 3-ingredient oat cookies gluten-free?

Oats are naturally gluten-free, but they are frequently processed in facilities that handle wheat. To make this recipe completely gluten-free, ensure your package explicitly specifies "certified gluten-free rolled oats. 

Can I make these cookies without bananas?

Yes. You can swap the bananas for an equal amount of unsweetened applesauce, pumpkin purée, or mashed sweet potato. If using applesauce or pumpkin, add a tablespoon of maple syrup to match the natural sweetness of ripe bananas.

Can I freeze 3-ingredient oat cookies?

Yes. Freeze the baked, cooled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag for up to 3 months. Thaw them in the fridge overnight or microwave one for 15 seconds for a warm morning treat.

How should I store leftover oat cookies?

Store them in an airtight container in the refrigerator for up to 5 days. Because of the high moisture content from the bananas, keeping them at room temperature for more than two days can cause them to spoil quickly.

5 from 3 votes

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3 Ingredient Oat Cookies Recipe

Bake healthy and delicious treats in minutes with this easy 3-ingredient oat cookies recipe. Naturally dairy-free, sugar-free, and quick to make!

Prep Time10

Cook Time15

Total Time25

Course: Cookies, Dessert

Servings: 2 people

Calories: 327kcal

Author: Lainey

Ingredients

▢ 2 bananas mashed
▢ 1 cup quick oats
▢ ⅓ cup raisins

Instructions

Preheat your oven to 350F.
In a large bowl, add 2 bananas and mash it. Make sure you use bananas that are very ripe. They taste so much better when baked and are easier to mash.
Gradually add quick oats to the mashed bananas.
Then add raisins to the mixture. You can also add some cinnamon for that extra flavor.
Scoop the cookie dough into your silicone mat or parchment paper.
Bake for about 15 minutes until they're done.

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Notes

Serving: 2gCalories: 327kcalCarbohydrates: 74gProtein: 7gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 9mgPotassium: 767mgFiber: 9gSugar: 15gVitamin A: 76IUVitamin C: 12mgCalcium: 32mgIron: 3mg

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

My Personal Story

I want to share a little secret. I accidentally created this recipe. One morning, I was trying to figure out a recipe that I messed up, and this recipe happened. And to be honest, as a baker, that's how a lot of my recipes happened.

How to Make a Smoothie Bowl Thick (2 Easy Smoothie Bowls)

Jul 29, 2016 · 4 Comments

Make your smoothie bowl thick with this Blueberry and Strawberry Smoothie Bowl recipes. Only requires 5 ingredients and manages to be both healthy and delicious. It’s a great breakfast option and only takes 5 minutes to make!

Tips and tricks on this recipe can also be applied to my favorite 3 Ingredient Mango Smoothie, Pineapple Mango Smoothie, and Strawberry Banana Smoothie.

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Ingredients

These are the ingredients you need for that perfect smoothie bowl:

frozen strawberries and blueberries
vanilla yogurt
almond butter
almond milk
assorted toppings (such as coconut flakes, chia seeds, or honey)

See recipe card for quantities.

How to Make Strawberry Smoothie Bowl

In your blender, add in the frozen strawberries, vanilla yogurt, almond butter, and almond milk.

Give it a good blend until all the ingredients are evenly combined.

strawberry smoothie with bananas, coconut and cocoa nibs

After blending, pour your smoothie mixture in a bowl and start adding your favorite smoothie toppings.

For this strawberry smoothie, I topped it with sliced bananas, desiccated coconut, and cocoa nibs. It tasted so delicious and refreshing!

How to Make Blueberry Smoothie Bowl

healthy smoothie ingredients in a blender

In your blender, add in the frozen blueberries, vanilla yogurt, almond butter, and almond milk.

Give it a good blend until all the ingredients are evenly combined.

blueberry smoothie in a bowl with shredded coconut

blueberry smoothie in a bowl with toppings

After blending, pour your smoothie mixture in a bowl and start adding your favorite smoothie toppings:

For this blueberry smoothie, I topped it with shredded coconut, chia seeds, and pumpkin seeds. You can use any of your favorite smoothie bowl toppings!

This smoothie bowl is so nutritious and perfect for a pre-workout or post-workout meal!

Substitutions

Protein Powder: If you're looking to boost the protein content of your smoothie bowl, consider adding a scoop of protein powder. Opt for your favorite flavor, like vanilla or chocolate, and mix it in with the other ingredients.
Liquid: Instead of almond milk, try using coconut milk, oat milk, or any other non-dairy milk of your choice.
Frozen Bananas: If you're out of frozen berries, frozen bananas, mango, pineapple, and kiwi can serve as a great alternative for thick smoothie bowl.
Peanut Butter: Swap almond butter for peanut butter for a nutty twist.
Oats: For added fiber and texture, blend in a handful of oats into your fruit smoothies.
Sweetener: Instead of maple syrup, you can use honey or agave syrup to add natural sweetness to your smoothie bowl.

Variations

Strawberry Banana Smoothie Bowl: Blend frozen strawberries, banana slices, Greek yogurt, and a splash of non-dairy milk until smooth. Top with fresh strawberries, banana slices, and a sprinkle of granola for extra crunch.
Berry Smoothie Bowl: Mix frozen berries (like raspberries, blackberries, and blueberries) with coconut milk and a scoop of protein powder until creamy. Add fresh berries, hemp seeds, and a drizzle of honey for more flavor.
Acai Smoothie Bowl: Blend frozen acai packets with banana, coconut milk, and spinach until smooth. Serve topped with granola, sliced banana, and Greek yogurt for a satisfying meal or snack.
Dragon Fruit Smoothie Bowl: Blend frozen dragon fruit chunks with pineapple, mango, and coconut water until creamy. Garnish with fresh fruit, cacao nibs, and shredded coconut for a tropical delight.
Chocolate Smoothie Bowl: Combine frozen banana, cacao powder, almond milk, and protein powder until thick and smooth. Finish with cacao nibs, chopped nuts, and a drizzle of nut butter for a decadent treat.

Storage

If you happen to have leftovers (which is rare because these bowls are so delicious!), you can store them in an airtight container in the refrigerator for up to 24 hours. Just give it a good stir before enjoying the next day.

Top Tip

For the smoothest and most delicious smoothie bowls, use frozen fruit that's really frozen. This keeps your bowl thick and rich without needing extra ice.

And don't hesitate to try different toppings for added flavor and texture. From nuts and seeds to fresh fruit and granola, you can make each bowl uniquely yours!

Frequently Asked Questions

How do you make a smoothie if you don't have a blender?

When you don't have a blender, you can mash the fruits in a bowl using fork, spoon or potato masher.

How do you thicken a smoothie bowl?

Key trick is using more ice. You may use frozen fruits or add nut butter to make it thicker.

Do you need a special blender to make smoothie bowls?

A regular blender like vitamix should do the trick. Just remember to give it a 30-second break after each use to let it rest.

Hi guys Lainey here! Today I'm sharing with you another NO BAKE, but healthy recipe! A smoothie Bowl!! Honestly if I can make it, anybody can...it's that easy!

I'm pretty sure everyone has the fruit base which is some kind of frozen fruit, yogurt, milk, and a nut butter!! Pop it in the blender and blend till it's nice and smooth, but make sure it's not liquidy. Garnish the smoothie bowls with your choice of nut, fruit or anything and that's it!

BEST No Bake Banana Pie

Jul 23, 2016 · 4 Comments

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 !

Watch the step by step video:

5 from 2 votes

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BEST No Bake Banana Pie

Ingredients

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

3 Ingredient Lemon Ice Cream (No Churning Required)

Jul 12, 2016 · 12 Comments

Delight in the magic of our tarty 3 Ingredient Lemon Ice Cream—it's a flavor-packed, made from just sweetened condensed milk, sour cream, and zesty lemon! Perfect for any gathering, this treat will win hearts with its simplicity and rich taste.

Looking for more fruit flavor ice cream? Try my 2 Ingredient Pineapple Ice Cream or my Mango Ice Cream.

lemon ice cream in a green cup with polka dots

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Top Tips

Make your ingredients are well chilled before mixing. This helps the ice cream freeze faster and results in a smoother texture.
Garnish with lemon zest right before serving.

Substitution

Lemon Juice: Use lime juice, calamansi juice, or orange juice for a different citrus flavor, or try a lemon extract for a stronger lemon taste.
Heavy Whipping Cream: Use heaving whipping cream instead of the sour cream. Make sure to whip it until stiff peaks form.

Variations

If you don't have fresh lemons, feel free to use lemon extract.
Berry Swirl: Add a swirl of raspberry or blueberry sauce into the ice cream for a fruity burst.
Coconut Lemon: Mix in shredded coconut or coconut flakes for a tropical twist to the lemon flavor.
Graham Cracker Crumbs: Fold in crushed graham crackers for a refreshing lemon pie-inspired ice cream.

sour cream ice cream in a small green cup

Storage

Airtight Container: Transfer the ice cream into a clean, airtight container with a lid to prevent air exposure, which can cause ice crystals and affect the texture.
Freezer Placement: Place the sealed container in the coldest part of your freezer, away from the door, to maintain a consistent temperature and prevent thawing and refreezing.
Avoid Frost Build-Up: Press a piece of parchment paper or plastic wrap directly onto the surface of the ice cream before sealing the container to minimize frost build-up.
Use within Timeframe: Consume the Lemon Ice Cream within 2-3 weeks for the best taste and texture. Over time, ice cream can lose its quality and develop freezer burn if stored for too long.

Ingredients

sweetened condensed milk
sour cream
lemon

Instructions

Place the condensed milk, sour cream, and the lemon pulp in a blender. It is important that you take off the seeds of the lemon so your ice cream won't taste bitter:

Lemon ice cream ingredients in a blender

Blend all ingredients until smooth:

After you achieve that smooth texture, pour the mixture in a glass loaf pan or any container that you want to use for the ice cream:

Cover your pan with cling wrap before placing it in the freezer:

ice cream mixture covered with cling wrap

Now it's ready! It turned out so creamy, more like a frozen yogurt but so creamy:

How did you guys like it? Let me know in the comments!

Frequently Asked Questions

Does this lemon ice cream curdle?

It might curdle if you mix lemon juice too quickly into dairy. To avoid this, add lemon juice slowly while stirring gently. Using fresh lemon juice and not overmixing helps keep the ice cream smooth.

Can I substitute the sour cream?

Certainly, you can substitute heavy whipping cream for the fat component in the recipe. However, you'll need to whip the cream until stiff peaks form before adding the sweetened condensed milk and lemon.

How do I avoid freezer burns?

Once it's in the freezer, give it a quick stir every 30 minutes for 15 seconds, and keep doing this for up to 3 hours.

Lemon ice cream in a pretty blue container

5 from 2 votes

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3 Ingredient Lemon Ice Cream (No Churning Required)

Simple to make, incredibly delicious, and utterly addictive, this 3-Ingredient Lemon Ice Cream is a must-try if you're looking for something lemony and refreshing!

Prep Time5

Chill Time6

Total Time6 5

Course: Dessert

Cuisine: Filipino

Servings: 2.5 cups

Calories: 728kcal

Ingredients

▢ 1 ⅛ cup sweetened condensed milk
▢ 1 ½ cup sour cream
▢ 1 lemon peeled, sliced, and seeds removed

Instructions

In a blender add the sweetened condensed milk, sour cream, lemon and blend until creamy and smooth.
Pour into a loaf pan and freeze for at least 6 hours or best overnight.
Serve with mint and garnish with lemon zest.

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Serving: 1gCalories: 728kcalCarbohydrates: 85gProtein: 15gFat: 39gSaturated Fat: 22gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 128mgSodium: 219mgPotassium: 743mgFiber: 1gSugar: 81gVitamin A: 1237IUVitamin C: 28mgCalcium: 542mgIron: 1mg

Watch The Recipe Video!

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

Hi guys!! I'm always down to try new ways to make ice cream and I found this one on Pinterest! It used an ingredient I've never used in ice cream which is sour cream! I gotta tell you the flavor was different but good! My sister described it as creamy, sour, with an aftertaste of lemon. (duh, it's lemon ice cream sister, lol) She also suggested adding honey which I think adding honey is always a plus!

No Bake Strawberry Float

Jul 7, 2016 · 4 Comments

No Bake Strawberry Float is the perfect cake to eat on a hot summer day. It's refreshing, easy to make, and only requires 5 ingredients are needed- whipping cream, powdered sugar, vanilla, strawberries, and graham crackers!

Looking for more Strawberry Recipes? Try Strawberry Poke Cake or my Strawberry Cookies.

NO BAKE STRAWBERRY FLOAT CAKE on a white plate

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Top Tip

Sift the powdered sugar before adding it to your mixture. This helps remove lumps, making sure it dissolves more quickly and evenly.

Substitutions

Whipping Cream: Use coconut cream for a dairy-free option.
Strawberries: Feel free to use strawberry sauce or strawberry puree. Remember to reduce the amount of powdered sugar in the recipe, as both the sauce and puree are typically quite sweet.
Powdered Sugar: Substitute with a natural sweetener like honey, maple syrup, or a sugar substitute for a low-calorie version.
Vanilla Extract: Use almond extract or any other flavor extract you prefer.
Strawberries: Replace with other berries like blueberries, raspberries, or a mix of fruits.
Graham Crackers: Substitute with gluten-free graham crackers or digestive biscuits.

Variations

Vanilla Extract: Feel free to completely omit it from the recipe, but it does provide a nice flavor profile.
Mixed Berry Float: Use a combination of strawberries, blueberries, raspberries, and blackberries.
Tropical Float: Substitute strawberries with mangoes, pineapples, and papayas.
Chocolate Strawberry Float: Add a layer of chocolate ganache or sprinkle chocolate chips between layers.
Peach Float: Use fresh or canned peaches instead of strawberries.
Nutty Float: Add crushed nuts like almonds or pistachios for a crunchy texture.

Storage

Refrigerator: Store the dessert in an airtight container in the refrigerator for up to 3 days.
Freezer: If you need to keep it longer, you can freeze it. Ensure it's covered tightly with plastic wrap and foil, and it will last for up to 1 month. Thaw in the refrigerator before serving.

Sift the powdered sugar before adding it. It usually has lumps which take a longer time to dissolve
You can make it a bit more fancy by drizzling some strawberry syrup

Ingredients

heavy whipping cream
powdered sugar
vanilla extract
strawberries
graham crackers or digestive biscuits

Instructions

In a mixing bowl, mix the whipping cream, vanilla extract, and powdered sugar until soft peaks form:

The mixture should look like this - the texture should be fluffy, soft, and easy to spread:

In a 9x13 inch pan, add the whipped cream mixture to the bottom of the pan:

Cover with graham crackers:

Add another layer of the whipped cream mixture on top of the graham crackers:

I prepared these much strawberries which I cut in halves and graham crackers to create all the delicious layers:

On top of the second layer of whipped cream, place the fresh strawberries:

Add again another layer of graham crackers:

Then add another layer of whipped cream:

Make as many layers of graham crackers, whipping cream, and strawberries as you like, making sure to end with strawberries on top. Decorate as your heart desires, but before you eat it, I suggest placing it in the fridge for several hours because it is best served chilled:

Also, when freezing desserts or any food, don't forget to cover it with cling wrap, saran wrap, or foil:

After an hour serve the strawberry float with a scoop strawberry ice cream or a scoop of vanilla ice cream on the side.

FAQs

Can I use Cool Whip or Whipping Cream?

You sure can, just omit the powdered sugar.

Can I use frozen strawberries instead of fresh ones?

Yes you can.

How long does this dessert need to chill in the refrigerator before serving?

Chill for least 30 minutes in the freezer.

For more strawberry recipes, try these:

5 from 1 vote

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No Bake Strawberry Float

The No Bake Strawberry Float is an ideal dessert for hot summer days. It's refreshing, simple to prepare, and requires only five ingredients: whipping cream, powdered sugar, vanilla, strawberries, and graham crackers.

Prep Time10

Chill Time1

Course: Dessert

Cuisine: Filipino

Servings: 8 servings

Calories: 465kcal

Author: Lainey

Ingredients

▢ 4 cups heavy whipping cream
▢ ½ cup powdered sugar sifted
▢ 2 teaspoons vanilla extract
▢ 1 pound strawberries sliced
▢ 20 (10 oz) graham crackers

Instructions

In a mixing bowl, mix the whipping cream, vanilla extract, powdered sugar until soft peaks form.
In a 9x13 inch pan, add the whipped cream mixture to the bottom of the pan and cover with graham crackers.
Make as many layers of graham crackers, whipping cream, and strawberries, making sure to end with strawberries on top.
Decorate as you please and best served chilled!

Leave a Comment

Serving: 1servingCalories: 465kcalCarbohydrates: 17gProtein: 4gFat: 43gSaturated Fat: 27gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 134mgSodium: 49mgPotassium: 206mgFiber: 1gSugar: 14gVitamin A: 1756IUVitamin C: 34mgCalcium: 90mgIron: 0.5mg

Watch The Recipe Video!

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

Strawberries are one of my favorite fruits to add to any desserts- especially during the hot summers of California. I can usually get strawberries for 2lbs for $0.99, but I find the best strawberries are found at your local farmer's market.

At my old job, we had a customer who would bring fresh strawberries to us and they were so juicy and delicious. So during my break, I would eat strawberries mixed with whipped cream in a bowl, so simple but it always satisfied my cravings.

I hope you enjoy the recipe!

Golden Oreo Pie Recipe

Jul 5, 2016 · 3 Comments

Only 5 simple ingredients needed to make this Golden Oreo Pie recipe! It's velvety, tasty, and perfect for a potluck or a summer dessert at a bbq!

For more Oreo Recipes, try this No Bake Oreo Cheesecake and this Snickers Oreo Cheesecake. Or this fan favorite Oreo Ice Cream and Oreo Cheesecake Cookies.

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Substitutions

You can make this pie with other Oreo variants because I know they have a lot - strawberry shortcake, rocky road, pumpkin spice, red velvet, creamy peanut butter, and the list goes on!
If you’re dairy-free, opt for a dairy-free ice cream and whipped topping alternative.

Variations

Golden Oreo Cheesecake: Transform this pie into a golden oreo cheesecake by adding a cream cheese mixture to the layers. Mix softened cream cheese with sugar, vanilla extract, and heavy whipping cream until smooth. Spread this mixture on top of the oreo pie crust, followed by a layer of ice cream.
Baked Cheesecakes: If you love the texture of baked desserts, turn this no-bake pie into a baked version by creating an Oreo cheesecake. Press the oreo crust mixture into a springform pan and bake cheesecakes for about 10–12 minutes. Let it cool before adding the ice cream and whipped cream layers.

Storage

If you have any leftovers (though it’s hard to imagine!), cover the pie with plastic wrap or aluminum foil and store it in the freezer. It should last for up to a week.
For the best texture, store the pie in the freezer for 2–3 hours before serving. If it’s been in the freezer longer, let it sit at room temperature for about 10 minutes before slicing.

Top Tips

You can easily make a golden oreo cookie crust by crushing Oreos and stirring in some melted butter. Press the mixture into a 9-inch pie dish or springform pan. If you're feeling adventurous, try using regular Oreos or even graham crackers for the crust.
To make spreading the ice cream easier, let it sit out for about 5–10 minutes. If it gets too melty, just pop it back in the freezer for a few minutes to firm up again.
Here's another way to crush Oreos into a fine crumb! Put needed quantity in a plastic bag and pound with a rolling pin.

Ingredients

Here are the ingredients you will need - golden oreo cookies, ready-made pie crust, cool whip (shown later in the steps), and ice cream:

Instructions

Add the oreo ice cream into the pie plate and flatten it out using a rubber spatula:

Fold the cool whip on top of the ice cream:

Flatten out the cool whip just like what we did to the oreo ice cream:

I wanted to make it prettier so I went on and garnished the pie with Oreos on top:

To add a bit of extra flavor and to make the presentation more festive, you can put some whipped cream on top.

It is advisable to add this just before serving as it melts easily:

There you go, Simply Bakers! It is very easy, requires just 5 ingredients and with just a few easy steps, you now have a delectable dessert!

FAQ

What flavor is the golden Oreo?

Golden Oreos have a vanilla-flavored cookie. They taste more like a classic vanilla wafer.

Do Golden Oreos have less cream?

No, Golden Oreos have the same amount of cream as regular Oreos. The difference is just the flavor of the cookie.

Are Golden Oreo vegan?

Yes, Golden Oreos are generally considered vegan, but they may contain traces of milk due to cross-contamination. Always check the packaging for the latest ingredient information.

5 from 1 vote

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Golden Oreo Pie Recipe

A creamy and delicious no-bake golden oreo pie dessert that is made with 5 ingredients only! It's super easy to make and perfect for picnics or summer parties!

Prep Time10

Freeze Time30

Total Time40

Course: Desserts

Cuisine: American

Servings: 8 servings

Calories: 183kcal

Author: Lainey

Ingredients

▢ 1 pre-made graham cracker pie crust
▢ 11 Oreos
▢ 1 (8 oz) whipped topping (Cool Whip)
▢ Ice cream any flavor you prefer
▢ Whipped cream optional for garnish

Instructions

Scoop the ice cream into the graham cracker pie crust and flatten it out using a rubber spatula.
Spread the whipped topping (Cool Whip) over the ice cream layer and flatten it out evenly.
Garnish the top with crushed Oreos and whipped cream, if desired.
Serve immediately and enjoy!

Leave a Comment

Notes

optional

Serving: 1servingCalories: 183kcalCarbohydrates: 25gProtein: 2gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 0.003mgSodium: 164mgPotassium: 63mgFiber: 1gSugar: 11gVitamin A: 1IUCalcium: 10mgIron: 3mg

Watch The Recipe Video!

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

How Do I Make Ice Cream with Condensed Milk? (Here's How)

Jun 25, 2016 · 3 Comments

How to Make Ice Cream with Condensed Milk? Make it with this simple trio without an ice cream maker: sweetened condensed milk, heavy cream, your favorite cookies, for heavenly ice cream everyone will think you spent hours making it!

Looking for more easy ice cream made with condensed milk? Try my Addicting Cookie Butter Ice Cream!

Three ice cream flavors: Oreo, White Oreo, and Tim Tams.

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Top Tips

To prevent ice crystals, mix the frozen mixture with a spatula every hour for 2 hours.
You can use a loaf pan to freeze the ice cream, just remember to cover it with plastic wrap.
Don't mix in the condensed milk, fold it because it helps retain the air bubbles you created when whipping the heavy whipping cream.

Variations

Classic Vanilla: Use vanilla-flavored cookies and vanilla extract for a timeless treat.
Fresh Fruit: Add dried or fresh fruits like strawberries, berries (raspberries or blueberries) bananas, or peaches to the ice cream base for a refreshing twist.
Nutty Indulgence: Mix in chopped nuts such as almonds, pecans, or walnuts for a crunchy texture and rich flavor.
Mint Chocolate Chip: Stir in mint extract and chocolate chips for a refreshing and indulgent combination.
Coffee Lover's Bliss: Dissolve instant coffee granules in warm milk before adding to the ice cream base for a rich coffee flavor.
Peanut Butter Paradise: Swirl in creamy peanut butter for a decadent and satisfying treat.
Coconut Dream: Add shredded coconut to the ice cream base for a tropical twist.

Substitutions

As this recipe is straightforward, no substitutions are recommended for heavy whipping cream or sweetened condensed milk.

three different kinds of ice cream flavors on the table, white and chocolate oreos and timtams.

Storage

Jazz up your ice cream before you serve it! Top with hot fudge, chocolate ganache, fresh fruits, or any fruity syrup
Don't forget to add salt like I did, lol! You won't believe how a little pinch of salt makes a LOT of difference in the ice cream's taste!
Avoid mixing the whipped cream vigorously when adding the other ingredients to it. The correct way is slowly folding them in until well combined.

Ingredients

heavy whipping cream
condensed milk
favorite cookies

Instructions

In a large bowl, add heavy whipping cream and using a whisk attachment, whip until stiff peaks form, about 3 minutes on high.
(You can use a hand mixer, but be prepared to spend some time standing.)

whipped heavy cream in a stand mixer with a red spatula

It should look like this:

Add the condensed milk onto the whipped cream:

condensed milk and whipped cream mixture mixed together.

Slowly fold in the condensed milk until well combined:

Separate the condensed milk and whipped cream mixture into 3 bowls since we are making 3 different ice cream flavors:

whipped heavy cream mixture in 3 different bowls

Now here is the exciting part - adding in your desired flavors!

In this recipe, I used 2 kinds of Oreos and TimTam. Add the cookie chunks them mix thoroughly:

whipped cream and chocolate oreo mixture

Finally, pour the ice cream into individual cups and place in the freezer for at least 6 hours:

I was so excited to taste this. Believe me, those 2 hours of waiting for it to become frozen was an agony, lol!

3 flavors of ice cream in a white container ready to be frozen.

FAQs

Can I use condensed milk instead of heavy cream in ice cream?

In no-churn ice cream, sweetened condensed milk serves as the base, while whipped cream adds the light, creamy texture.

Why use condensed milk in ice cream?

Creamy Texture: Sweetened condensed milk contributes to a smooth and creamy consistency in the ice cream.
Sweetness: The natural sweetness of condensed milk eliminates the need for additional sugar in the recipe.
No-Churn Option: Condensed milk is commonly used in no-churn ice cream recipes, making it easier to prepare without an ice cream maker.
Binding Agent: Condensed milk helps bind the ingredients together, ensuring a cohesive mixture that freezes well.

More Ice Cream Recipes That Are Easy to Make:

3 ingredient ice creams with 3 different cookie flavors on a table.

5 from 2 votes

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How Do I Make Ice Cream with Condensed Milk? (Here's How)

Try this ice cream in a snap with just three magical ingredients: rich sweetened condensed milk, your go-to cookies, and heavy whipping cream

Prep Time10

Freeze Time6

Total Time6 10

Course: Dessert, Snacks

Cuisine: American, Filipino

Servings: 4 cups

Calories: 1864kcal

Author: Lainey

Ingredients

▢ 2 cups heavy whipping cream
▢ ¼ cup condensed milk
▢ 3-6 cookie chunks *

Instructions

In a stand mixer, add heavy whipping cream and mix until stiff peaks form, about 3-4 minutes. (You can use a hand mixer, but be prepared to spend some time standing.)
Gradually fold in the sweetened condensed milk until well combined.
If making more than one cookie flavor of ice cream, separate into bowls and then add the cookie chunks.
Place the cookies in a container** with lid and freeze for at least 6 hours.

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Notes

*your choice of cookies

**You can use a loaf pan to freeze the ice cream, just remember to cover it with plastic wrap.

Serving: 1gCalories: 1864kcalCarbohydrates: 55gProtein: 20gFat: 179gSaturated Fat: 114gPolyunsaturated Fat: 8gMonounsaturated Fat: 45gCholesterol: 564mgSodium: 226mgPotassium: 736mgSugar: 56gVitamin A: 7201IUVitamin C: 5mgCalcium: 531mgIron: 1mg

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

Filipino Mango Smoothie

Jun 19, 2016 · 2 Comments

A super easy mango smoothie that uses just 3 ingredients! This Filipino Mango Smoothie is the perfect tropical treat for sunny days! It’s made with sweet frozen mangoes, creamy coconut milk, and a sprinkle of chia seeds for extra goodness.

If you love fruity and refreshing recipes like this, you’ll also enjoy these: Papaya Banana Smoothie, Jackfruit Smoothie, and Filipino Avocado Smoothie.

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What is Filipino Mango Smoothie?

This Filipino Mango Smoothie is a creamy, cool drink made from ripe, juicy Philippine mangoes. It's a popular refreshment sold by street vendors and in homes across the country, especially during mango season.

Filipino mangoes, especially carabao and Ataulfo mangoes, are known for being super sweet and flavorful—perfect for making smoothies, fruit shakes, or even mango ice cream and mango lassi.

Blended with coconut milk or other types of nut milk, this smoothie makes a healthy, refreshing treat for kids and adults alike.

Filipino Mango Health Benefits

Rich in healthy fats for energy
Great for people avoiding dairy
Naturally low fat compared to cream
Contains fiber, calcium, and potassium

Substitutions

frozen mango – use fresh mangoes, mango pulp, or even chopped mangoes with lots of ice
coconut milk – swap with almond milk, soy milk, cashew milk, whole milk, or any kind of milk
chia seeds – replace with flaxseeds, cashews, or leave out
sweetener – use honey, maple syrup, coconut sugar, brown sugar, jaggery, palm sugar, or even vanilla extract

Variations

Dessert-Style – add a scoop of vanilla ice cream or mango ice cream
Mango Lassi Inspired – mix in some Greek yogurt and a pinch of saffron
Extra Garnish – top with crushed pistachios or cashews

Storage & Leftovers

Refrigerator – Store in a jar or blender jar up to 1 day; shake before serving
Freezer – Pour into ice cube trays and re-blend later
Meal Prep – Peel and dice mangoes, freeze in bags for quick blending

Ingredients

These are the ingredients that you will need:

frozen mango
high-quality coconut milk
chia seeds
sweetener

Instructions

In a blender jar, add the frozen mango:

Pour in the coconut milk:

Now, it's time to add the chia seeds and sweetener:

Blend well until you get the consistency you like:

blednign the ingredients of mango smoothie

You're done! Pour into serving glasses. You now have a mango smoothie packed with loads of nutrients from the super food which are the chia seeds!

Top Tips

Always use frozen mango for this recipe. You won't have to add ice cubes and your mango smoothie would really taste just like the fruit itself.
Fresh ingredients are always best to use. If you can get fresh coconut milk, use it instead of the canned ones that we buy in the grocery stores.
If you enjoy a colder smoothie, you can add ice cubes but not too much or it will make the smoothie watered down.
You can freeze this smoothie and make it into a Mango Chia ice cream.

FAQ

What is the famous Filipino mango?

The most famous Filipino mango is the Carabao mango, also known as Philippine mango. It's known worldwide for being super sweet, smooth, and juicy—perfect for shakes, smoothies, and desserts.

What fruit mixes well with mango?

Mango pairs well with fruits like pineapple, banana, papaya, strawberries, and even coconut. These tropical combos bring out mango’s sweetness and make a tasty fruit shake or smoothie.

What should you put in a mango smoothie?

For a delicious mango smoothie, blend mango flesh, a kind of milk (like plant-based milk or dairy), a natural sweetener like honey or coconut sugar, and add-ons like chia seeds, ice, or even a scoop of ice cream if you want it extra creamy.

Here are more yummy smoothie recipes you will love:

4.50 from 2 votes

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Filipino Mango Smoothie

Have a glass of this yummy, nutritious filipino mango smoothie blended with creamy coconut milk - a tropical smoothie treat for a hot, sunny day!

Prep Time5

Total Time5

Course: smoothies

Cuisine: Filipino

Servings: 1 serving

Calories: 435kcal

Author: Lainey

Ingredients

▢ ¾ cups frozen mango
▢ ½ cup high quality coconut milk
▢ 1 tablespoon chia seeds
▢ **1-2 tablespoons sweetener

Instructions

In a blender, add the frozen mango, coconut milk, chia seeds, sweetener and blend.

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Serving: 1gCalories: 435kcalCarbohydrates: 41gProtein: 7gFat: 28gSaturated Fat: 22gPolyunsaturated Fat: 3gMonounsaturated Fat: 1gTrans Fat: 0.02gSodium: 100mgPotassium: 297mgFiber: 7gSugar: 24gVitamin A: 6IUVitamin C: 1mgCalcium: 96mgIron: 5mg

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

Vegan Strawberry Banana Smoothie

Jun 10, 2016 · 6 Comments

Let's freshen up with my simple Vegan Strawberry Banana Smoothie! This is a quick breakfast option that delivers fiber and nutrition by delighting your taste buds. Made with frozen bananas, fresh strawberries and apples that will cool you down on those warm summer mornings.

Wanna know what goes perfectly with this recipe? My Oreo Waffles Recipe or my Banana Oatmeal Pancake!

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What is Vegan Strawberry Banana Smoothie?

A Vegan Strawberry Banana Smoothie is a dairy-free, nutrient-packed beverage made by blending ripe strawberries and bananas with plant-based ingredients like almond milk, coconut water, or another non-dairy liquid. This refreshing drink is popular among those following a vegan lifestyle and anyone looking for a healthy, naturally sweet way to start the day or refuel after a workout.

History of Vegan Strawberry Banana Smoothie

Originating from the mid-20th century health food movement, the Smoothie recipe quickly became a favorite as home blenders made it easy to mix fresh fruits. Its naturally sweet, creamy blend transitioned to a dairy-free delight with the rise of plant-based diets, and today it remains a popular choice for health enthusiasts and vegans alike.

Substitutions

Frozen bananas - Use fresh bananas with a handful of extra ice for a similar chill and thickness.
Ice - Frozen fruit chunks (like berries or peaches) – chill the smoothie while enhancing flavor
Dairy-free milk - Choose your favorite non-dairy milk - unsweetened almond milk, oat milk, coconut milk, soy milk, or cashew milk - when you purchase your ingredients.

Recipe Variations

Green Boost - Add a handful of spinach or kale for extra vitamins and minerals without altering the fruity flavor too much
Spiced Variation - Mix in a dash of ginger, turmeric, or a few mint leaves for an invigorating flavor profile
Protein-Packed - Blend in a scoop of plant-based protein powder or a tablespoon of hemp, chia, or flax seeds to turn it into a satisfying post-workout snack

Storage

Refrigerate Immediately: If you plan to enjoy your smoothie within 24 hours, store it in an airtight container in the refrigerator. Give it a good shake or stir before drinking, as natural separation may occur.

Freeze for Later: For longer storage, pour your smoothie into a freezer-safe container, leaving a little space for expansion. It can be kept in the freezer for up to 2 months. When ready to drink, thaw it overnight in the refrigerator and give it a quick blend or stir for a smooth consistency.

Pre-Portion Ingredients: Consider assembling and freezing individual smoothie packs with your fruits and greens. This way, you can simply add your preferred dairy-free milk and blend fresh whenever you’re in the mood for a nutritious treat.

Opt for Quality Containers: Using glass jars or BPA-free containers can help preserve the flavor and maintain the freshness of your smoothie without any unwanted aftertaste.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

Put all the ingredients together in a blender.

Pour in the almond milk or your chosen non-dairy milk.

Blend away until smooth.

Pour into individual glasses. Then garnish with fresh strawberries before serving. Enjoy!

Hint: For a fun twist, consider adding blueberries, raspberries, or kiwi, or even tossing in mango chunks for a tropical burst of flavor!

⭐ Top Tip

Smoothies are often taken in the morning, so you can add all the good things you need for breakfast - plain yogurt, oatmeal, oatmeal protein, and even vegetables! My favorite vegetable to add is kale because it's nutritional benefits and the fact you cannot taste it in a smoothie.
You can also add nuts like cashews, pine nuts, peanuts, or even healthy seeds like chia and sunflower seeds.
To amp up the flavor, a splash of vanilla extract is a great addition, and if you like extra sweetness, a drizzle of maple syrup or agave syrup can do the trick. Some recipes even suggest a spoonful of greek yogurt for extra creaminess, though for a truly vegan version, opt for a dairy-free alternative.

FAQ

How healthy is a strawberry banana smoothie?

A 12-ounce serving of strawberry banana smoothie contains 188 to 210 calories, putting it into the range of an ideal snack.

What is a non dairy thickener for smoothies?

Nut butter, seed butter or peanut butter can also be added to the blender to thicken a smoothie and add a nutty taste. I love adding nut butter to banana smoothies or chocolate smoothies. If you're not sure what nut butter is, my top 2 favorites are almond butter and cashew butter.

What can I use to make a smoothie thicker?

Frozen ingredients are the key to creating a thick smoothie. Using fibrous, thick-fleshed fruit and vegetables can also help the texture. Adding chia seeds, avocado, yogurt, and protein powder are other thickening options.

More Recipes

If you’re as passionate about smoothies as I am, you’re in for a treat! Explore our collection:

Vegan Strawberry Banana Smoothie in three glasses

5 from 2 votes

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Vegan Strawberry Banana Smoothie

A refreshing and naturally sweet smoothie packed with fruity flavors!

Prep Time5

Total Time5

Course: Breakfast, Drinks

Cuisine: Vegan

Servings: 2 large servings

Calories: 126kcal

Author: Lainey

Ingredients

Instructions

In a blender, combine the banana, apple, frozen strawberries, ice, and dairy-free milk.
Blend until smooth and creamy.
Pour into glasses, garnish with fresh strawberries, and serve immediately.

Leave a Comment

Notes

*you may need to add up 1 cup

Serving: 1gCalories: 126kcalCarbohydrates: 28gProtein: 3gFat: 2gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 37mgPotassium: 392mgFiber: 4gSugar: 18gVitamin A: 319IUVitamin C: 14mgCalcium: 95mgIron: 1mg

Watch The Recipe Video!

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

NO BAKE White Chocolate Cookies

Jun 7, 2016 · 4 Comments

Try this no-bake, gooey, and delicious white chocolate cookie recipe using 5 ingredients only! They are perfect for a chocolaty snack or dessert on any occasion. Enjoy!

white chocolate cookies on a mint-colored plate

Tips and Procedures:

To make these no-bake white chocolate cookies last long, keep them in an airtight container and keep them frozen.
For a more festive look, you can add colorful dried berries like cranberries, dried and sweetened citrus rinds, or whatever is available in your pantry. Just make sure it won't be a contrast to the taste of the recipe.
For a unique chocolatey taste, you can add just a little bit of cocoa powder.

How to Make this NO BAKE White Chocolate Cookies Recipe:

Listed below are all the ingredients you will need:

rice krispies cereal
cookie butter or peanut butter
mini marshmallows
white chocolate candy melts
mini chocolate chips

Prepare a cookie sheet lined with parchment paper.

In a large bowl add the Rice Krispies, and cookie butter, and mix until well combined.

mixing rice krispies and cookie butter in a clear bowl

Next, add the mini marshmallows and melted white chocolate melt and mix:

adding in mallows and melted white chocolate to rice krispies mix

Then add the mini chocolate chips and mix until well combined:

adding in mini chocolate chips to cookie mixture

The cookie dough should look like this:

ready to freeze no bake white chocolate cookie dough

Using a cookie scooper scoop, scoop the cookies on the cookie sheets and then place them in the refrigerator for 1 hour to harden:

scooping out white chocolate cookie dough onto parchment paper using a cookie scooper

Here they are, Simply Bakers! Delicious, no hassle, and no baked white chocolate cookies!

ready to serve no bake white chocolate cookies on a cookie sheet lined with wax paper

Serve immediately after taking out from the freezer:

Enjoy!

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: This delicious and easy no-bake cookie recipe could make 12 to 16 cookies, depending on how big your portions are.

Q: I am not a fan of marshmallows. Can I add in nuts instead?

A: Yes you can but make sure not to add too much or else, your cookie will fall apart.

Q: How long do these cookies last?

A: As long as this is frozen and well-kept in a container, this can last up to a week or more.

4.50 from 2 votes

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NO BAKE White Chocolate Cookies

These no-bake, gooey, and delicious white chocolate cookies just use 5 ingredients!

Author: Lainey

Ingredients

▢ 1 ½ cups rice krispies cereal
▢ 1 ¾ cups 15oz jar cookie butter or peanut butter
▢ 1 ½ cups mini marshmallows
▢ 16 oz white chocolate candy melts melted
▢ ½ cup mini chocolate chips

Instructions

Prepare cookie sheet lined with parchment paper.
In a large bowl add the rice krispies, cookie butter and mix until well combined.
Next add the mini marshmallows and mix.
Add the melted white chocolate mix and then add the mini chocolate chips and mix until well combined.
Using a cookie scooper scoop, scoop the cookies on the cookie sheets and then place in the refrigerator for 1 hour to harden.
Serve immediately .

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M&M Milkshake Recipe

Jun 3, 2016 · 1 Comment

Looking for a colorful, sweet, and totally fun drink to cool you down? This M&M Milkshake Recipe is here to save the day! With creamy ice cream, a hint of peanut butter, and crunchy M&Ms, it’s a milkshake party in a glass.

If you love sweet drinks like this, don’t miss out on my Filipino Green Mango Shake or my Oreo Milkshake—both are equally easy and delicious!

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What is M&M Milkshake Recipe?

The M&M Milkshake is a fun twist on the classic American milkshake. It combines ice cream, milk, candy, and a dash of peanut butter for a creamy, crunchy, and colorful treat.

Originally a diner favorite, milkshakes have become an anytime dessert, especially when made with nostalgic candies like M&Ms. This version adds a little extra flair by decorating the rim with candy melts and extra sweets—hello dessert goals!

Substitutions

Candy melts – Use white chocolate chips, regular chocolate chips, or even Nutella as a rim coating.
Assorted candy – Swap in chopped nuts, sprinkles, crushed cookies, or mini marshmallows.
Ice cream – Vanilla works best, but chocolate, peanut butter, or cookies & cream would be amazing too.
Peanut butter – Almond butter, cashew butter, or sunflower seed butter for nut-free options.
Milk – Oat milk, almond milk, soy milk, or lactose-free milk all work well.

Variations

Spicy – Add a pinch of cayenne or cinnamon for a sweet heat twist.
Minty – Use mint chocolate chip ice cream and top with crushed mint candies.
Extra chocolatey – Drizzle in chocolate syrup or add cocoa powder to the blend.
Vegan – Use dairy-free ice cream, plant-based milk, and skip candy melts or use vegan chocolate.

Storage

Fridge – Best consumed fresh, but can be stored for 1-2 hours in the fridge (will melt).
Freezer – Pour leftovers into popsicle molds and freeze for a fun frozen treat.
Make ahead – You can prep the decorated cup a few hours early and keep it in the freezer until ready to use.

Ingredients

candy melts
assorted candy
ice cream
peanut butter
milk

Instructions

Melt a handful of m&m candy melts (or milk chocolate chips) using a microwave-safe bowl or a small food processor with a heating option, if available.

Dip the rim of a mason jar or milkshake glass into the melted chocolate. Let any extra drip off, then allow it to sit for 2 minutes. Tip for home cooks: If you add candy too soon, it may slide off because the chocolate is too wet!

dipping mason jar rim to melted chocolate

Press a handful of M&Ms or assorted candy around the rim. Place the cup in the freezer for a short break while you prep the shake.

pressing m&ms on chocolate rimmed mason jar

In a blender or hand blender, combine your favorite ice cream (vanilla or cookie dough is amazing!), a tablespoon of M&Ms, peanut butter, and whole milk. Blend for about 10 seconds, just enough to create a creamy, chocolaty texture—this is key to a good shake! Avoid overblending to keep it thick and indulgent.

M&Ms, peanut butter, and whole milk. ice cream in a blender

Pour the M&M’s milkshake into your decorated glass, drizzle with chocolate sauce if you like, and top with more candy or whipped cream.

Top Tips

Don't overblend the milkshake—keeping it slightly thick adds that classic diner-style texture and helps hold up toppings!

FAQ

What is the key to a good milkshake?

The key to a great milkshake is using high-quality ice cream and the right milk-to-ice cream ratio—you want it thick but still sippable! Don’t overblend it, and serve it super cold for that classic milkshake texture.

What goes well in milkshakes?

So many fun add-ins! Things like cookies, candy, chocolate syrup, peanut butter, fruit, and even coffee go really well in milkshakes. Toppings like whipped cream, sprinkles, or crushed candy make it extra special too!

What kind of ice cream works best?

Vanilla is classic, but any flavor you love will work!

5 from 2 votes

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M&M Milkshake Recipe

Whip up a super fun M&M Milkshake recipe in just 15 minutes! This simple recipe makes one big, delicious serving. Ready for a sweet treat? Get the recipe here!

Prep Time15

Total Time15

Course: Drinks

Cuisine: American

Servings: 1 large serving

Calories: 666kcal

Author: Lainey

Ingredients

Instructions

Melt the candy melts (or chocolate chips if using as a substitute) in a microwave-safe bowl until smooth.
Dip the rim of your cup or mason jar into the melted candy. Gently tap off the excess and let it sit for about 2 minutes so it can firm up slightly. Decorate the rim with assorted candy, gently pressing it into the chocolate. Then place the cup in the freezer to set while you make the milkshake.
In a blender, add the ice cream, 1 tablespoon of candy, peanut butter, and milk. Blend for about 10 seconds, just until everything is mixed. You want it thick—not completely liquid.
Pour the milkshake into your decorated cup, add extra toppings if desired, and serve immediately!

Leave a Comment

Serving: 1servingCalories: 666kcalCarbohydrates: 69gProtein: 11gFat: 39gSaturated Fat: 25gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 68mgSodium: 256mgPotassium: 475mgFiber: 2gSugar: 64gVitamin A: 687IUVitamin C: 1mgCalcium: 277mgIron: 0.4mg

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Monkey Bread with Cream Cheese

May 27, 2016 · 10 Comments

Breakfast is not to be missed, and this Monkey Bread stuffed with Cream Cheese recipe is such a good one to keep on hand! It's addicting and great to serve with a cup of hot cocoa. Yum!

Cream Cheese Stuffed Monkey Bread on a green plate

Tips and Procedures:

Are you baking this for summer? Replace the glaze with any ready to use a strawberry glaze or orange glaze and yum! This bread is so versatile, it can be served in any season!
Keep your fruit toppings looking fresh! Before arranging them on top of the cheesecake, soak them in lemon juice for a few minutes. The lemon's acidity will maintain its vibrant color, thus not making it brownish after a few hours.

How to Make this Cream Cheese Stuffed Monkey Bread:

Listed below are all the ingredients you will need:

walnuts
granulated sugar
cinnamon
cream cheese
refrigerated biscuits

Glaze:

butter
brown sugar

Preheat oven to 350F and spray the bundt pan with nonstick spray,

Sprinkle about a ½ cup of the walnuts and set aside:

walnuts on a spring form pan for cream cheese stuffed monkey bread

In a small bowl mix together the granulated sugar and cinnamon:

cinnamon and sugar in a clear bowl for cream cheese stuffed monkey bread recipe

Then cut the cream cheese into 20 equal cubes:

cutting butter into cubes for cream cheese stuffed monkey bread recipe

To assemble it, first, grab the biscuit dough and flatten, add a teaspoon of the cinnamon sugar mixture, add the cubed cream cheese and carefully wrap and seal the dough around the cream cheese and then place in the bundt pan:

Repeat the process until 1 whole package of refrigerated biscuit dough is finished:

layering the stuffed dough bites onto the spring form pan

Sprinkle the cinnamon sugar:

sprinkling the cinnamon and sugar to the dough

To make the glaze, in a saucepan melt the butter and brown sugar over low heat stirring well:

glaze ingredients for the cream cheese stuffed monkey bread

Then pour it onto the refrigerated biscuit dough. To make the 2nd layer, just repeat the process steps above:

pouring the glaze onto the layers of cream cheese stuffed dough

Bake for 40-45 minutes. Remove from oven and then wait about 5 minutes:

freshly baked cream cheese stuffed monkey bread

This bread definitely would make your whole house smell so delicious! The waiting part is over now 🙂

Then flip over onto a plate. Doesn't that look so delicious?!? No wonder this recipe is one of my favorites!

freshly baked cream cheese stuffed monkey bread on a green plate

Happy Baking!

Frequently Asked Questions:

Q: Can I bake this in a skillet?

A: Yes, sure you can. It would be perfectly baked even when you use a shallow pan like a skillet.

Q: I love baking with pumpkin puree. Can I add it to this bread recipe?

A: Definitely yes! Include the puree when pouring the glaze and you already have delicious Fall bread.

More Breakfast Dishes that are Easy to Make:

4.50 from 2 votes

Print Pin Recipe

Monkey Bread with Cream Cheese

Here's a unique twist to the classic monkey bread.

Author: Lainey

Ingredients

Instructions

Preheat oven to 350F and spray the bundt pan with nonstick spray, sprinkle about ½ cup of the walnuts and set aside
In a small bowl mix together the granulated sugar and cinnamon and yes. Then cut the cream cheese into 20 equal cubes. To assemble it, first grab the biscuit dough and flatten, add a teaspoon of the cinnamon sugar mixture, add the cubed cream cheese and carefully wrap and seal the dough around the cream cheese and then place in the bundt pan.
After 1 whole package of refrigerated biscuit dough is finished, sprinkle the cinnamon sugar.
To make the glaze, in a saucepan melt the butter and brown sugar over low heat stirring well. Then pour it on to the refrigerated biscuit dough.
To make the 2nd layer, just repeat the process steps above.
Bake for 40-45 minutes. Remove from oven and then wait about 5 minutes then flip over onto a plate

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3 Ingredient Vegan Biscuits

May 19, 2016 · 5 Comments

You won't believe how flaky, buttery, and easy my 3-Ingredient Vegan Biscuits are - they're ready in under 30 minutes with minimal effort and pantry staples!

The best part about 3-ingredient recipes like Chocolate Cupcakes, Nutella Cookies and No Bake Oreo Cheesecake is their simplicity - they’re quick to make, effortless to prepare, and perfect for any occasion!

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What are 3 Ingredient Vegan Biscuits?

These buttermilk biscuits are simple, dairy-free leftover biscuits made with just flour, plant-based butter, and non-dairy milk. They are light, flaky, and buttery, without the need for eggs or traditional butter. These biscuits come together quickly, requiring minimal prep and baking time, making them perfect for breakfast, brunch, or a side for soups and stews. With their soft, fluffy texture and rich flavor, they prove that delicious homemade biscuits don’t need a long ingredient list. They’re a quick and delicious way to enjoy homemade biscuits with protein and fiber from plant-based ingredients.

History of 3 Ingredient Vegan Biscuits

This vegan biscuit recipe evolved from classic Southern biscuits, which were originally made with flour, fat, and liquid. As plant-based diets grew in popularity, bakers swapped dairy ingredients for cold vegan butter and non-dairy milk, creating a simple, vegan-friendly version.

With the rise of minimalist cooking, these biscuits became a go-to for quick, flaky, and buttery treats without the need for eggs or dairy. Today, they remain a favorite for vegans and home bakers, proving that delicious biscuits don’t need a long ingredient list!

Substitutions

Self-Rising Flour - Mix 1 cup all-purpose flour + 1 ½ teaspoons baking powder + ¼ teaspoon salt for every 1 cup of self-rising flour.
Coconut Oil - Swap with vegan butter for a richer flavor, olive oil for a neutral taste, or applesauce for a softer, low-fat option.
Coconut Milk - Use almond milk for a light texture, soy milk for added richness, or oat milk for a creamy, neutral flavor.

Recipe Variations

Garlic Herb Biscuits – A savory twist with garlic powder and fresh herbs (rosemary, thyme, or parsley), making them great as a side dish or with vegan butter.
Sweet Cinnamon Sugar Biscuits – Lightly sweet and spiced with coconut sugar and cinnamon, best served with maple syrup or fruit preserves.
Spiced Pumpkin Biscuits – A cozy fall-inspired variation with pumpkin purée and pumpkin spice, best enjoyed with cinnamon drizzle or vegan butter.
Maple Pecan Biscuits – Nutty and slightly sweet, featuring maple syrup and chopped pecans, best served warm with vegan butter.

Storage

Room Temperature (Short-Term Storage): Store biscuits in an airtight container at room temperature for up to 2 days. Keep in a cool, dry place away from direct sunlight to maintain freshness.

Refrigerator (Extended Freshness): Place biscuits in an airtight container or wrap them in foil / plastic wrap. Store in the fridge for up to 5 days and reheat before serving.

Freezer (Long-Term Storage): Wrap individual biscuits in plastic wrap or parchment paper, then place them in a freezer-safe bag or container. Freeze for up to 3 months and thaw at room temperature before reheating.

Reheating Tips:

Oven: Warm at 350°F (175°C) for 5-10 minutes for a crispy texture.
Microwave: Heat for 10-15 seconds for a soft, warm biscuit.
Toaster Oven: Reheat for a few minutes for a slightly crispier bite.

Ingredients

Listed below are all the ingredients you will need.

See recipe card for quantities.

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large mixing bowl, combine the gluten-free flour and coconut oil, mixing until it forms a crumbly texture.

Gradually add the coconut milk into the mixture. Stir with a fork or pastry cutter until a soft dough forms.

Make sure not to overmix because the vegan buttermilk would result in a rubbery texture.

On a mixing board, sprinkle some flour on the lightly floured surface to prevent biscuit dough from sticking.

Knead it with a rolling pin.

Cut out the dough individually using a cookie cutter or biscuit cutter. I used a round one here but you can always use different shapes of cookie cutters.

Transfer it to a baking tray or parchment paper. Then bake it in an oven at 400F for 10 minutes.

Stack two flaky layers of dough to create a taller, fluffier result. Let them cool for a few minutes, then enjoy warm with fruit jam, vegan butter, or maple syrup!

Hint: For extra flaky, tall biscuits, freeze the dough for 10 minutes before baking - this helps create light, buttery layers.

⭐ Top Tip

Before you start mixing the flour with the other ingredients, make sure you have sifted it to ensure that no lumps are included
When adding the wet ingredient to your flour, use the "well technique". make a small "well" in the middle of the flour/dry ingredients then gradually add your liquid ingredients
Before you use your rolling pin to flatten the dough, dust it with a bit of flour to prevent your dough from sticking to it. You can repeat this process as needed.
Your cookie cutter needs to be dusted with flour, too! As it comes to contact with the sticky dough, it tends to gather some dough on its edges so it's best to clean and dust it as needed

FAQ

What Pillsbury biscuits are vegan?

Pillsbury Grands! Southern Homestyle Original Biscuits are animal-free, for example, and so is the brand's Southern Homestyle Buttermilk Refrigerated Biscuit Dough variety (surprisingly, there's no actual buttermilk in this flavor - go figure).

Can you use almond milk instead of milk for biscuits?

Almond milk can be used 1:1 in place of 2% milk and whole milk when baking. When using it in place of whole milk, confections may bake a little faster, as there is more water in almond milk than dairy milk. This water evaporates causing the baked good to rise and set more quickly.

What can I use if I don't have milk?

Nut-based milk alternatives, such as almond, pistachio, or other nut milks, offer a delicious and versatile option for those seeking milk substitutes.

More Recipes

Who doesn't love these kinds of recipes? Here's some more I like to make for a quick snack!

5 from 4 votes

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3 Ingredient Vegan Biscuits

Prep Time10

Cook Time10

Total Time20

Course: Breakfast, Snack

Cuisine: American

Servings: 8 biscuits

Calories: 211kcal

Author: Lainey

Ingredients

▢ 2 cups self rising flour
▢ ¼ cup coconut oil
▢ ¾ cup coconut milk

Instructions

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
In a large bowl, combine self-rising flour and coconut oil, mixing until it forms a crumbly texture.
Gradually add the coconut milk, stirring with a fork or pastry cutter until a soft dough forms.
Lightly flour a surface and knead the dough gently until smooth. Roll out to about ½-inch thick.
Use a cookie cutter to cut out individual biscuits and place them on the prepared baking sheet.
Bake for 10-12 minutes, or until the biscuits are lightly golden on top.
Let cool for a few minutes and serve warm with your favorite fruit jam, vegan butter, or maple syrup.

Leave a Comment

Serving: 1gCalories: 211kcalCarbohydrates: 23gProtein: 4gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 3mgPotassium: 78mgFiber: 1gSugar: 0.1gVitamin A: 1IUVitamin C: 0.2mgCalcium: 9mgIron: 1mg

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Roll the baked cookies in:

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Snicker doodle Eggnog Cookies

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What is Graham Cracker Toffee?

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⭐ Top Tip

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5 Ingredient Graham Cracker Toffee

Ingredients

Instructions

Prepare the Base:

Make the Caramel:

Assemble the Toffee:

Add the Peanuts:

Bake:

Add the Chocolate:

Cool and Set:

Break and Serve:

How to Make No Bake OREO Cheesecake:

Frequently Asked Questions:

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

Q: Do you take the filling out of the cookie or do mix with the filling in the cookies?

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

Q: Can you make this two days ahead?

No Bake OREO Cheesecake

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Notes

Watch The Recipe Video!

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What are Peanut Butter Nutella Swirl Cookies?

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Peanut Butter Nutella Swirl Cookies

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