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Toaster Pastries

Toaster Pastries

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Hi everyone, it’s Lainey and welcome back to Simply Bakings! Today I'm sharing another delicious recipe with you sponsored by Crisco Scratch Academy. I'll tell you more about the Scratch Academy later but in the meantime, I’m going to share with you how to make 3 flavors of mini Toaster Pastries!

toaster pastries

The Crisco Scratch Academy is a virtual baking school to help and inspire at home baking using traditional pie and baking recipes! Whether you’re an experienced baker or making a pie crust for the very first time, check out the Crisco Heritage Kitchen site (www.Crisco.com/heritage-kitchen/) to discover new takes on traditional pie classics, baking tips, or find inspiration for your next baking adventure.

 Don’t forget to visit www.Crisco.com/heritage-kitchen/ to find more baking inspiration!

freshly baked toaster pastries in 3 flavors

Tips and Tricks for Making This Toaster Pastries Recipe: 

  • Make sure not to overfill your toaster pastry. Put just enough of each flavor.
  • For a more festive look, you can pour white sugar glaze and put some colorful sprinkles on top. I am sure kids will love it!
  • If you have time to wait and refrigerate your pastry crust, do it. This will improve the texture of the crust.

How to Make this Toaster Pastries Recipe:

Gather the ingredients for this Toaster pastries recipe and once the ingredients are all ready, let's begin!

Here's how to make the pastry crust:

In a large mixing bowl add the flour, shortening, sugar, salt and use a pastry cutter to blend it together until crumbly. Then in a small bowl mix the water and egg. Add it into the flour mixture and mix until it’s well combined:

mixing butter to the flour for toaster pastries recipe

Split the dough in half and chill both halves in the refrigerator until ready to use:

cutting the toaster pastries dough in two portions

However since we are going to use it immediately, sprinkle some flour over your working space.

Roll out the pastry crust to about ⅛ inch thick and cut it into the sizes you want for the toaster pastries.:

flattening out the dough using a rolling pin

I’m going to use a ruler and a pizza cutter to help me keep my lines straight. (dimensions will be in the description box):

cutting the dough with a pizza cutter and measuring it with a ruler

Remember every pastry crust you slice,  make a matching one to cover it. Don't forget to brush egg wash over the pastry crust before using it, just like so:

brushing egg wash to the pastry crust and poking holes on them

To make the Chocolate Chip Flavor:

As I have mentioned above which is brush egg wash on the toaster pastries and poke the top pastry crust using a fork a couple of times.

Then for the chocolate chip filling, in a large bowl, mix together the butter, sugar, and eggs until light and fluffy. 

mixing ingredients for the chocolate chip filling

Then add the salt,  all-purpose flour, and chocolate chips and mix until just combined:

adding chocolate chips and flour

Take about 1 tablespoon of chocolate chip dough and flatten it,  place it on the bottom of the pastry crust, and take the top pastry crust and cover it.  Don’t forget to use a fork to press around the edges of the toaster pastries:

putting chocolate chip filling to individual pastry crusts

To make the S'mores flavor:

Brush egg wash on the toaster pastries to give it a nice golden color and poke the top pastry crust a couple of times to allow the heat to release so it won’t explode.

Spread some marshmallow creme on the bottom toaster pastry, next add some chocolate spread: 

putting the s'mores filling

Then sprinkle graham cracker pieces.  Be careful not to add too much because sometimes less is more:

sprinkling crushed graham to the smores filling

covering the pastry crust and sealing it using a fork

To make the Cranberry flavor:

  1. Repeat process as above.

putting cranberry jam on each pastry crust

Now bake the toaster pastry at 350F for about 17‐20 minutes.

toaster pastries on a blue plate

freshly baked toaster pastries

Frequently Asked Questions for the Toaster Pastries Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy toaster pastry recipe could make six up to 10 pieces, depending on how big your slices are.

Q: Do I need to poke the pastry crust? Will it not make the filling come out during baking?

A: Yes, that step is necessary. It prevents the pastry from "exploding" while baking. Also, you have to poke holes that are not so big so the filling would just be intact while baking.

freshly baked toaster pastries on a blue plate
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Toaster Pastries

Make 3 delicious flavors of toaster pastries at home with this easy recipe!
Author: Lainey

Ingredients

In making the pastry crust:

  • 4 cups Pillsbury BEST All Purpose Flour
  • 1 ¾ cups Crisco Shortening Baking Sticks
  • 2 tablespoons white sugar
  • 1 ½ teaspoon salt
  • ½ cup water
  • 1 egg

Now to make the 3 flavors:

For the S’mores Flavor:

  • 1 cup marshmallow creme
  • ½ cup chocolate spread
  • ½ cup graham cracker pieces
  • egg wash

For the Chocolate flavor:

  • 1 stick ½ cup butter, softened
  • ¾ cup brown sugar
  • 1 large egg
  • ¼ tsp salt
  • 1 cup plus ¼ cup Pillsbury BEST All Purpose Flour
  • 1 cup mini chocolate chips

For the Cranberry Flavor:

  • 1 jar of Cranberry Jam

Instructions

Here's how to make the pastry crust:

  • In a large mixing bowl add the flour, shortening, sugar, salt and use a pastry cutter to blend it together until crumbly.
  • In a small bowl mix the water and egg. Add it into the flour mixture and mix until it’s well combined.
  • Split the dough in half and chill both halves in the refrigerator until ready to use. However since we are going to use it immediately, sprinkle some flour over your working space.
  • Roll out the pastry crust to about ⅛ inch thick and cut it into the sizes you want for the toaster pastries.  I’m going to use a ruler and a pizza cutter to help me keep my lines straight. (dimensions will be in the description box)
  • Remember every pastry crust you slice,  make a matching one to cover it.

To make the S'mores flavor:

  • Brush  egg wash on the toaster pastries to give it a nice golden color and poke the top pastry crust a couple of times to allow the heat to release so it won’t explode.
  • Spread some marshmallow creme on the bottom toaster pastry, next add some chocolate spread, then sprinkle graham cracker pieces.  Be careful not to add too much because sometimes less is more.  
  • Then take the top pastry crust and place on the bottom.  Using a fork to press around the edges of the toaster pastries to seal it.

To make the Chocolate Chip Flavor:

  • So do exactly what I mentioned above which is brush egg wash on the toaster pastries and poke the top pastry crust a couple of times.
  • In a large bowl mix together the butter, sugar, and eggs until light and fluffy. Then add the salt,  all-purpose flour, and chocolate chips and mix until just combined.
  • Take about 1 tablespoon of chocolate chip dough and flatten it,  place it on the bottom of the pastry crust, and take the top pastry crust and cover it.  Don’t forget to use a fork to press around the edges of the toaster pastries.

To make the Cranberry flavor:

  • Repeat process as above.
  • Now bake the toaster pastry at 350F for about 17‐20 minutes.
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Chocolate Rice Krispies without Marshmallows

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If you're craving a quick and easy chocolatey treat but want to skip the marshmallows, this Chocolate Rice Krispies Without Marshmallows recipe is just what you need. With only two simple ingredients, you’ll have a crunchy, rich, and homemade rice krispies in no time!

Craving for more chocolatey treats? Try my best ever Chocolate Chip Cookies, Caramel Salted Chocolate Cookies, and this 3 Ingredient Chocolate Cupcakes.

sliced chocolate rice krispies
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What are Chocolate Rice Krispies without Marshmallows

Traditional Rice Krispie treats use melted marshmallows to bind the cereal together. However, this version skips the marshmallows entirely and relies on melted chocolate to hold everything together, resulting in a crispy, rich, and intensely chocolatey bite.

With just two simple ingredients, these chocolate rice krispie treats are incredibly easy to make and requires no baking at all. Whether you’re looking for a quick snack, a homemade dessert, or a fun treat to share with family and friends, this recipe has you covered.

Plus, it’s completely customizable, so you can switch up the chocolate type, add nuts or dried fruit, or even drizzle caramel on top for an extra indulgence.

The best part? It’s a great alternative for those who prefer a treat without marshmallows, offering a slightly more refined texture and deep, rich chocolate flavor.

Substitutions

  • Rice Krispies alternatives – Use puffed rice cereal or crispy rice cereal for the same crunchy texture.
  • Sweetener options – Instead of shortening, try using coconut oil or honey or maple syrup for a naturally sweet touch.
  • Dairy-free chocolate – Vegan chocolate chips ensure the recipe stays gluten-free and dairy-free.

Variations

  • Chocolate Peanut Butter Rice Krispie Treats – Stir in melted peanut butter for a richer flavor.
  • Nut-Free Version – Use tahini or sunflower seed butter instead of nut-based spreads.
  • Extra Crunch – Add chopped nuts, coconut flakes, or freeze-dried fruit, sunflower seeds or a little extra crispy rice cereal to the cereal mixture.
  • Vanilla Infusion – A splash of vanilla extract enhances the overall depth of flavor.

Storage

  • At room temperature: Store in an airtight container for up to 1 week.
  • In the fridge: Keeps fresh for up to 2 weeks.
  • In the freezer: Freeze for up to 3 months and thaw before eating.

Ingredients

After gathering your ingredients, let's begin!

Instructions

Line an 8x8-inch pan with parchment paper and lightly spray with oil. Sprinkle the Rice Krispies evenly across the pan.

On low heat, melt the chocolate chips in a saucepan, stirring continuously. If needed, add shortening to help achieve a smooth texture.

Pour the melted chocolate over the Rice Krispies, making sure it spreads evenly. Place in the refrigerator for at least 30 minutes before slicing and serving.

Top Tips

  • Use high-quality chocolate for better taste and texture.
  • Stir constantly to prevent burning while melting the chocolate.
  • Add extra Rice Krispies if you prefer a crunchier bite.

FAQ

sliced chocolate rice krispies
4.75 from 4 votes
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Chocolate Rice Krispies without Marshmallows

A quick and easy homemade chocolate rice krispies without marshmallows. Perfect for a sweet treat or a simple dessert.
Prep Time5 minutes
Cook Time5 minutes
Chill Time30 minutes
Total Time40 minutes
Course: Desserts
Cuisine: American
Servings: 12 servings
Calories: 174kcal

Ingredients

  • 2 cups dark chocolate chips
  • ¼ cup rice krispies the more the better
  • 1-2 tablespoons butter flavored shortening optional

Instructions

  • In a 8x8 inch pan cover with parchment paper and spray it lightly with some oil. Add the rice krispies and spread out, then set aside.
  • On low heat in a saucepan, add the dark chocolate chips and mix until nice and smooth. It should not take more than 4-5 minutes. If the chocolate does not get smooth, add some shortening to help thin it out.
  • Pour the chocolate into the pan and spread out the chocolate. Place in the refrigerator for at least 30 minutes. Serve.
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Serving: 1pieceCalories: 174kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 9gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 0.3mgSodium: 35mgPotassium: 191mgFiber: 1gSugar: 10gVitamin A: 42IUVitamin C: 1mgCalcium: 91mgIron: 1mg

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Mocha Cinnamon Cake

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a slice of mocha cinnamon cake
freshly baked mocha cinnamon cake frosted with whipped cream

Tips and Tricks for Making This Mocha Cinnamon Cake Recipe: 

  • Make the top of your cake level by using a spoon or a spatula before popping it in the oven. You can also gently tap the baking pan on your kitchen counter or table to let some excess air out of the batter.
  • For a more festive look, top with whipped cream or your favorite cake frosting before serving.

How to Make this Mocha Cinnamon Cake Recipe:

Gather the ingredients for this Mocha Cinnamon Cake. Before you start to mix the ingredients don't forget to preheat oven to 350F and oil 9-inch pan.

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

eggs, butter and sugar for mocha cinnamon cake recipe

You will need sugar, eggs, butter, and flour:

You will also need cinnamon, salt, coffee powder, chopped pecans, and mini chocolate chips:

cinnamon, salt and coffee powder for the mocha cinnamon cake recipe

In a large bowl add the sugar, butter, eggs, and mix for about 3 minutes or until it’s light and fluffy:

beating the eggs with a handheld mixer
adding in the dry ingredients to the butter and sugar mixture

Next add the cinnamon, instant coffee granules, salt, all-purpose flour, and mix until well combined:

The batter should look like this, fine and smooth:

mocha cinnamon cake batter

Finally add chocolate chips, chopped pecans, and mix:

adding in the chopped pecans and mini chocolate chips to the batter of mocha cinnamon cake

Transfer the batter into the pan and bake for about 35-40 minutes or use a toothpick to check if it’s finished:

ready to be baked mocha cinnamon cake

Allow the cake to cool for about an hour, then I took my knife and ran it around the edges of the side so it’s easier to release the cake:

releasing a freshly baked mocha cinnamon cake from the baking pan using a bread knife

Decorate the top of the cake with your favorite frosting or whipped cream and add some sprinkles! What a lovely sight to see!

delicious and easy to make mocha cinnamon cake layer with slices

Frequently Asked Questions for the Mocha Cinnamon Cake Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy mocha cinnamon cake recipe could make six to 8 slices, depending on how big your slices are.

Q: Can I use other kinds of nuts?

A: Yes, you can. You may also add in some bits of chocolate or caramel candies in the batter, that is if you have a sweet tooth.

mocha cake slice
5 from 1 vote
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Mocha Cinnamon Cake

Mocha Cinnamon Cake, delicious and easy to make - it's perfect for breakfast, brunch or snacks!
Author: Lainey

Ingredients

  • 1 ¾ cups sugar
  • 1 cup butter melted
  • 4 eggs
  • 1 teaspoons cinnamon
  • 2 teaspoons instant coffee granules
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • ¾ cup chocolate chips
  • ½ cup chopped pecans

Instructions

  • Preheat oven to 350F and oil 9-inch pan.
  • In a large bowl add the sugar, butter, eggs, and mix for about 3 minutes or until it’s light and fluffy.
  • Next add the cinnamon, instant coffee granules, salt, all purpose flour and mix until well combined. Finally add chocolate chips, chopped pecans and mix.
  • Transfer the batter into the pan and bake for about 35-40 minutes or use a toothpick to check if it’s finished.
  • Allow the cake to cool for about an hour, then I took my knife and ran it around the edges of the side so it’s easier to release the cake.
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Strawberry Stuffed Cheesecake Bites

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Try this easy Strawberry Stuffed Cheesecake Bites recipe—the perfect no-bake treat! With fresh and juicy strawberries and creamy cheesecake filling, you are in for a pretty and delicious, quick treat!

Would you love to try more strawberry recipes? Try my Strawberry Poke Cake, Strawberry Cookies, and White Chocolate Strawberry Pie recipe!

Strawberry Stuffed Cheesecake on a cake stand
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What are Strawberry Stuffed Cheesecake Bites?

Strawberry Stuffed Cheesecake Bites are a delicious no-bake dessert that combines the sweetness of fresh, fresh strawberries with the creamy richness of cheesecake. Each strawberry is hollowed out and filled with a smooth mix of cream cheese, powdered sugar, and vanilla extract, resulting in a perfectly balanced bite-sized dessert.

These simple yet beautiful strawberry cheesecake bites with cream cheese filling and a sprinkle of graham cracker crumbs make a classic cheesecake finish. They are quick to create and require few ingredients, making them excellent for parties, gatherings, or an evening indulgence at home!

Health Benefits of Strawberry

  • Vitamin C-rich, which boosts immunity and improves skin health.
  • Low in calories and high in fiber, which promotes digestion.
  • Improve heart health by lowering cholesterol and blood pressure.
  • Low in carbohydrates making them an excellent addition to a healthy diet.

Variations

  • Nutty Toppings: Crushed nuts such as almonds, pecans, or pistachios can be sprinkled on top to add texture and flavor.
  • Chocolaty Bites: Dip the stuffed strawberries in melted chocolate and allow them to set or just drizzle melted chocolate over them for added luxury.
  • Berry Medley: Mix in some finely chopped raspberries or blueberries into the cheesecake filling to make berry mix bites
  • Caramel Drizzle: For a finishing touch of rich sweetness, drizzle the graham cracker crumbs and stuffed strawberries with caramel sauce.

Substitutions

  • Strawberries: For more variety, you may use hollowed-out raspberries, blackberries, or small apple slices.
  • Powdered Sugar: To make a refined-sugar-free version, replace powdered sugar with natural sweeteners such as honey or maple syrup.
  • Cream Cheese: Mascarpone can be used in place of cream cheese for a little sweeter, creamier filling, or Greek yogurt for a lighter, tangier option.
  • Graham Cracker Crumbs: Substitute crushed Oreos, digestive biscuits, or oats for the graham cracker crumbs for a different topping.

Storage

  • Strawberry Stuffed Cheesecake Bites can be kept in the refrigerator for up to two days in an airtight container to preserve their freshness.
  • To avoid soggy strawberries, assemble right before serving for the best results.

Ingredients

These are the ingredients that you will need:

  • large strawberries
  • cream cheese
  • sifted powdered sugar
  • vanilla extract
  • graham cracker crumbs
ingredients for no bake strawberry stuffed cheesecake

Instructions

Beat cream cheese until whipped in a bowl using an electric mixer. Then, combine cream cheese, powdered sugar, and vanilla extract and mix again:

mixing cream cheese and sugar

Place the cream cheese mixture in a piping bag or ziplock bag:

pastry bag with cream cheese filling

Cut around the strawberry and remove the center using a paring knife. Then, pipe and fill the center of strawberries with cream cheese mixture:

filling the center of strawberries with cream cheese mixture

Add some crushed graham crackers over the cheesecake stuffed strawberries and serve. You can also chill this for at least 30 minutes before serving:

adding some crushed graham crackers on top of each strawberry

With just 5 ingredients and a short prep time, you can now enjoy these delicious mini strawberry cheesecakes. Yum!

Top Tips

  • Choose large, firm strawberries to keep the cheesecake filling from turning mushy.
  • Using a melon baller or spoon, gently hollow out the strawberries, leaving enough fruit to support the filling.
  • Chill the cheesecake filling for 10-15 minutes to make it simpler to insert into the strawberries.

FAQ

More Strawberry Desserts

Here  are  more strawberry  desserts  you  will  love:

Let me know in the comments below if you have tried these recipes or tag me on Pinterest or Facebook. Thank you for visiting my blog!

delicious Strawberry Stuffed Cheesecake Bites on a cake stand
5 from 4 votes
Print Pin Recipe

Strawberry Stuffed Cheesecake Bites

These pretty, simple, and no-bake Strawberry Stuffed Cheesecake Bites are the perfect no-bake treat! They are deliciously made with fresh, juicy strawberries and creamy cheesecake filling!
Prep Time15 minutes
Chill Time30 minutes
Total Time45 minutes
Course: Dessert, Snacks
Cuisine: American
Servings: 12 pieces
Calories: 30kcal
Author: Lainey

Ingredients

  • 1 lb large strawberries
  • 1 8oz package cream cheese, softened
  • ¼ cup sifted powdered sugar
  • 1 teaspoons vanilla extract
  • ¼ cup graham cracker crumbs

Instructions

  • Beat cream cheese until whipped.
  • Add powdered sugar.
  • Add vanilla extract & mix.
  • Place the cream cheese mixer in a pastry bag or ziplog bag.
  • Cut around the strawberry and remove the center.
  • Add some crushed graham cracker.
  • Fill the center of strawberries with cream cheese mixture.
  • Serve.
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Serving: 1pieceCalories: 30kcalCarbohydrates: 7gProtein: 0.4gFat: 0.3gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gCholesterol: 0.1mgSodium: 12mgPotassium: 62mgFiber: 1gSugar: 5gVitamin A: 6IUVitamin C: 22mgCalcium: 8mgIron: 0.2mg

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Cinnamon Sugar Pretzel Bites Recipe

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Soft, sweet, and totally addictive—these Cinnamon Sugar Pretzel Bites are the perfect bite-sized treat! Golden on the outside and pillowy inside, they’re tossed in a generous cinnamon-sugar coating that makes every bite irresistible. Whether you’re planning a cozy movie night or need a quick party snack, this easy recipe brings bakery-style pretzels right into your kitchen!

Love this kind of recipe? Here are 3 more sweet snack recipes you might enjoy: Chocolate Filled Bread, French Breakfast Bread, and Buttermilk Chocolate Bread.

freshly baked easy and delicious pretzel bites
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Why You'll Love This Recipe

You’ll love this recipe because it’s incredibly easy to make—even if you’ve never baked pretzels before. The dough is simple and forgiving, making it perfect for beginners. These cinnamon sugar pretzel bites turn out soft and chewy on the inside, with a golden, slightly crisp exterior. Each piece is coated in a sweet cinnamon-sugar mix that makes them totally addictive. They’re bite-sized and perfect for sharing (if you can resist eating them all yourself!). Kids will love helping in the kitchen, and the leftovers—if there are any—freeze well and reheat beautifully. Plus, they taste just like those warm, sweet pretzel bites from the mall, only fresher and better!

The Story Behind [Dish/Topic]

I created these cinnamon sugar pretzel bites on a quiet weekend, craving something sweet and nostalgic—like those mall pretzels I used to love. After a few tweaks, this version became a go-to treat in our kitchen. Now it’s one of our favorite recipes to bake, especially when we want something warm, cozy, and fun to share.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

yeast mixture for pretzel bites recipe

Instructions

In a measuring cup add warm water, a packet of dry yeast, and brown sugar. Mix & wait for 5 minutes for the yeast to activate:

In a large bowl add yeast mixture and 2 ½ cups of flour:

mixing the wet and dry ingredients of pretzel bites recipe

Mix until the dough is formed.

Now, these following steps are very important:

Knead for 5-10 min. Then in a large bowl, add ½ tablespoon oil to coat the inside of the bowl. Coat dough with the oil from the bowl

At this point, it is waiting time:

Cover bowl with saran wrap or plastic wrap tightly (or bread towel):

kneaded dough of pretzel dough bites

Transfer onto a table and add the rest of ½ cup flour if sticky:

risen pretzel bites dough on a wooden table

Once the dough is doubled in size punch the dough down to release the air

double-sized dough of pretzel bites inside a clear bowl

Cut the dough into 3-4 pieces and roll the dough into a long line and cut into small pieces for the bite-sized pretzels:

pretzel dough cut into bite-size pieces

In a small bowl add warm water and baking soda and mix. Dip dough into the mixture (do not soak):

dipping pretzel dough bits into warm water and baking soda mixture

Transfer into baking pan and bake for 450 F for 8-10 min:

ready to bake pretzel dough bites on a baking mat

Here are your freshly baked, soft and delicious pretzel bites!

golden brown freshly baked pretzel bites

Remove and dip in the cinnamon sugar mixture or simply drizzle on top and mix gently until all the pretzel bites are coated with the cinnamon-sugar mixture:

drizzling cinnamon and sugar mixture onto freshly baked pretzel bites

If you do not want to make the pretzel bites a bit sweeter, you can leave them as is, just like so:

freshly baked pretzel bites in a bowl

Substitutions & Variations

  • Ingredient Swap
    • All-purpose flour → Use bread flour for a chewier texture, or gluten-free 1:1 flour for a GF version.
    • Butter → Swap with vegan butter or coconut oil to keep it dairy-free.
    • Milk (if used in dough or coating) → Try almond milk or oat milk as a plant-based alternative.
    • White sugar → Use coconut sugar or brown sugar for a deeper, caramel-like sweetness.
    • Cinnamon → Out of cinnamon? Try pumpkin spice or apple pie spice for a seasonal twist.
  • Variation
    • Chocolate-Dipped Pretzel Bites – Dip the cooled bites in melted dark or white chocolate for an extra indulgent treat.
    • Stuffed Pretzel Bites – Tuck in a small piece of vegan chocolate or cream cheese before baking for a surprise center.
    • Savory Pretzel Bites – Skip the cinnamon sugar and sprinkle with garlic powder, nutritional yeast, or everything bagel seasoning instead
  • Mistake to Avoid
    • One common mistake is not letting the dough rise enough. Skipping or rushing this step can lead to dense, chewy bites instead of light and fluffy ones. Also, make sure the baking soda water is hot, not lukewarm—this helps give the pretzels their signature chewy texture and golden color. And don’t wait too long to coat the bites in cinnamon sugar—they need to be warm for the sugar to stick properly!
  • Storage Tips
    • Store leftover pretzel bites in an airtight container at room temperature for up to 2 days. To keep them soft, you can add a small piece of bread to the container. For longer storage, place them in the freezer for up to 1 month. Reheat in the oven or air fryer at 300°F (150°C) for a few minutes until warm and soft again—just like fresh!

FAQ

Q: Can I freeze the dough after rising and bake it after a few days?

A: Yes, sure you can. Freezing the dough won't affect the taste nor the texture of the pretzel bites.

Q: Can I do this a few days ahead?

A: Yes, sure you can. After baking, cool them completely and store in an airtight container.

Q: What are the usual dippings that could be used for pretzel bites?

A: There are endless possibilities for pretzel bites dippings. Some popular dipping is mustard, spicy cheese dipping, cream cheese dippings, and the list goes on.

Q: What is the purpose of the baking soda and warm water mixture to the pretzels?

A: The mixture is often called baking soda bath. It will give the pretzel a nice golden brown color after baking.

fresh pretzel bites sprinkled with cinnamon sugar in a bowl
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Cinnamon Sugar Pretzel Bites

Delicious Pretzel Bites to satisfy your cravings.
Course: Snacks
Author: Lainey

Ingredients

  • Dough
  • 1 ½ cups warm water
  • 1 packet active dry yeast
  • 1 tablespoon brown sugar
  • 3 cups all purpose flour
  • ½ tablespoon vegetable oil
  • Dipping mixture
  • 2 cups warm water
  • 2 tablespoons baking soda
  • Optional dessert style
  • 1 teaspoon of butter
  • 1 tablespoon cinnamon
  • 1 tablespoon sugar

Instructions

  • In a measuring cup add warm water, packet of dry yeast, and brown sugar
  • Mix & wait for 5 miniutes for yeast to activate
  • In a large bowl add yeast mixture and 2 ½ cups of flour and mix until dough formed
  • Transfer onto a table and add the rest of ½ cup flour if sticky
  • Knead for 5-10 min
  • In a large bowl add ½ tablespoon oil to coat the inside of the bowl
  • Coat dough with the oil from the bowl
  • Cover bowl with saran warp tightly (or bread towel)
  • Tip: Keep in dough in a place where the dough will get warm air like; cupboard put it under a light for faster rising, or on top of your stove oven.
  • Once the dough is doubled in size punch the dough down to release the air
  • Cut the dough into 3-4 pieces
  • Roll the dough into a long line and cut into small pieces for the bite-sized pretzels
  • In a small bowl add warm water and baking soda and mix
  • Dip dough into the mixture (do not soak)
  • Transfer into baking pan and bake for 450 F for 8-10 min
  • Remove and dip in the cinnamon sugar mixture.
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Notes

Optional (dessert style)
Add the butter when bread still warm and mix until melted
Sprinkle the cinnamon and sugar and toss.
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If you’ve tried this or any other of my recipes, don’t forget to rate the recipe and to leave me a comment. I love hearing from you!

3 Ingredient Oreo Fudge

· 4 Comments

sliced Oreo Fudge on parchment paper

Tips and Tricks for Making This 3 Ingredient Oreo Fudge Recipe: 

  • When crushing the Oreos, do not make it so fine. You would love to have a bute of the Oreos when eating the fudge.
  • Serve this with vanilla or strawberry flavored ice cream. Ah, that would be a lovely treat on a hot summer day!

How to Make this 3 Ingredient Oreo Fudge Recipe:

Gather the ingredients for this 3 Ingredient Oreo Fudge. Once the ingredients are all ready, let's begin!

  • Crushed Oreos
  • white chocolate (high quality)
  • Sweetened condensed milk

white chocolate, oreos and sweetened condensed milk

In a medium-size saucepan, add the white chocolate, sweetened condensed milk and melt the chocolate until it’s smooth. If you are not using high quality white chocolate, stirring the chocolate mix constantly is key because you might burn the chocolate:

pouring the sweetened condensed milk to the chocolate

Once it’s completely melted and smooth, add the crushed Oreos setting aside a few to garnish later:

adding and mixing in the Oreos to the milk and chocolate mixture

In an 8x8 inch pan covered with parchment paper, quickly add the batter, smooth out with the spatula:

laying the oreo fudge on a dish

Now it's time to add the rest of the Oreos by pressing into the fudge. After that, place this in the refrigerator for at least 1 hour:

adding oreos on top for garnish

How easy was that!!! You now have a delicious treat with just 3 ingredients and it's no-bake! Cut and serve immediately.

chilled oreo fudge treats

Frequently Asked Questions for the 3 Ingredient Oreo Fudge Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy pie recipe could make 16-20 slices, depending on how big your slices are.

Q: Can I add in sweetened strawberries to the ingredients?

A: Yes you can. But obviously, that would make this dessert much sweeter than it already is.

sliced oreo fudge
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3 Ingredient Oreo Fudge

A delicious, sweet treat, 3 Ingredient Oreo Fudge dessert that you can whip up in minutes for any occasion!
Servings: 12
Author: Lainey

Ingredients

  • 3 cups crushed oreos
  • 12 oz white chocolate high quality
  • 1 14 oz can sweetened condensed milk

Instructions

  • In a medium size saucepan Add the white chocolate, sweetened condensed milk and melt the chocolate until it’s smooth. If you are not using high quality white chocolate, stirring the chocolate mix constantly is key because you might burn the chocolate.
  • Once it’s completely melted and smooth, add the crushed oreos setting aside a few to garnish later.
  • In a 8x8 inch pan covered with parchment paper, quickly add the batter, smooth out with the spatula and then add the rest of the oreos by pressing into the fudge.
  • Place this in the refrigerator for at least 1 hour.
  • Cut and serve immediately.
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Easy Cupcake Recipe with Few Ingredients

· 17 Comments

Try this super Easy Cupcake Recipe with just a few ingredients: eggs, flour, and your favorite chocolate! Perfect for a quick treat—simply mix, melt, and bake. In under 30 minutes, you'll have 6 deliciously simple cupcakes ready to enjoy.

Looking for more yummy cupcakes? Try my Red Velvet Cupcakes, Lemon Cupcakes, or my Addicting Pina Colada Cupcakes!

3 ingredient cupcake on a serving plate
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Substitutions

  • Salt: Add a pinch of salt to balance the sweetness.
  • Vanilla Extract: Use 1 tsp of vanilla extract for a rich flavor.
  • Baking Powder: Add ½ tsp of baking powder to make the cupcakes fluffier.

Variations

  • Vanilla Cupcakes: Replace the chocolate with ½ cup of flour and add 1 tsp of vanilla extract to create a simple vanilla cupcake recipe.
  • Cookies and Cream: Crush some cookies and fold them into the batter for a cookies and cream twist.
  • Birthday Parties: Add colorful sprinkles to the batter for a festive touch, perfect for birthday parties.
  • Buttercream Frostings: Top your cupcakes with vanilla buttercream frosting for a classic finish.
3 ingredient cupcake and fork

Storage

  • Room Temperature: Store cupcakes in an airtight container at room temperature for up to 3 days.
  • Fridge: Keep them in the fridge for up to a week. Let them sit at room temperature before serving.
  • Freezer: Freeze cupcakes in an airtight container for up to 3 months. To serve, thaw them at room temperature.

Top Tips

  • A stand mixer can help you mix the batter more evenly.
  • It is important that before measuring your all-purpose flour, you sift it in a fine flour sieve to avoid lumps in your cupcake.
  • Always remember that spraying your cupcake liners is a must. This is helpful, especially in recipes where no oil or any fat/shortening is added. The cooking spray prevents your baked goods from sticking to the liners.
  • When melting chocolate, be careful not to put your stove on very high heat. It will burn your chocolates and it will also cause them to curdle.

Ingredients

  • eggs
  • chocolate chip
  • all-purpose flour

See the recipe card for quantities.

eggs, all-purpose flour and chocolate chips

Instructions

Preheat oven to 350 F, line 6 cupcake tins with paper liners and spray with oil. This is an important step that you don't want to miss because as we have not added any oil/shortening as an ingredient, there is a tendency that the cupcake will stick to the paper cups even after baking:

spraying the cupcake liners

In a large bowl add 3 eggs and whisk it well. You can either do it with a wire whisk or a hand mixer:

whisking the eggs in a bowl

Add the all-purpose flour and mix until you see no lumps:

egg and flour in a bowl

The consistency has to be slightly runny, just like this. Set this bowl aside.

egg and flour mixture

In a saucepan, add the chocolate and melt the chocolate until it is nice and smooth (If you are a novice baker, I strongly suggest to using a double boiler to prevent burning):

chocolate chips in a saucepan

Stir it consistently so you won't burn the chocolate. If it still has big lumps of chocolate, continue stirring it:

slightly melted chocolate chips

Once the texture is nice and smooth, you can now add the egg mixture to the chocolate and mix very well:

chocolate chips and egg mixture

You can see that it will turn out glossy and smooth:

chocolate cupcake batter in a saucepan

Take your cupcake pan that is lined with 6 cupcake liners and add the batter into the liners:

cupcake batter in a baking pan

Don't worry if your cupcake liners do not look neat after adding the batter. It will hold up its shape and will turn out pretty once it is baked.

After baking for 15-18 minutes, insert a toothpick into the center of a cupcake; if it comes out clean, they're done. Let it rest in the counter or wire rack in room temperature. Here is your 3-ingredient chocolate cupcakes, smelling so delicious and chocolatey!

baked chocolate cupcakes

Frequently Asked Questions

sweet chocolate cupcake with fork
4.09 from 12 votes
Print Pin Recipe

Easy Cupcake Recipe with Few Ingredients

Whip up these super easy cupcakes with just 3 main ingredients: eggs, flour, and your favorite chocolate! Perfect for quick treats, simply mix, melt, and bake. In under 30 minutes, you’ll have 6 deliciously simple cupcakes ready to enjoy.
Prep Time10 minutes
Bake Time18 minutes
Total Time28 minutes
Course: Dessert, Desserts
Cuisine: American, Filipino
Servings: 6 cupcakes
Calories: 50kcal

Ingredients

  • 3 eggs
  • ¼ cup all purpose flour
  • 1 cup of milk chocolate or dark chocolate

Instructions

  • Preheat oven to 350 F, line 6 cupcake tins with liners and spray with oil.
  • In a large bowl add 3 eggs and whisk it well. Next add the all purpose flour and mix until you see no lumps. Set this bowl aside.
  • In a saucepan, melt the chocolate until it is smooth, being careful not to burn it. If you are a novice baker, consider using a double boiler to prevent burning.
  • Once it’s nice and smooth add the egg mixture to the chocolate and mix very well.
  • Then take your cupcake pan that is lined with 6 cupcake lines and make sure to spray it and add the batter into the liners.
  • Bake for 15-18 minutes.
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Serving: 1servingCalories: 50kcalCarbohydrates: 4gProtein: 3gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 82mgSodium: 31mgPotassium: 36mgFiber: 0.1gSugar: 0.1gVitamin A: 119IUCalcium: 13mgIron: 1mg

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I was so excited to take a spoon and taste it and it was perfect! The cupcake texture was moist and it was not too sweet since we did not add any granulated sugar. Perfect to have with a cup of brewed coffee!

Espresso Brownie Cookies

· 6 Comments

Rich and fudgy, Espresso Brownie Cookies combine the deep flavors of espresso with the chewy texture of a brownie and the crisp edges of a cookie. Perfect for coffee lovers, these indulgent treats deliver a bold chocolatey bite with a hint of caffeine in every bite!

Cookies have become such a great part of the snack world that we have different kinds like Oreo Cheesecake cookies, Peanut Butter cookies, and even Vegan Shortbread cookies. Feel free to check out these cookie treats, too!

A batch of Espresso Brownie Cookies on a baking tray
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What are Espresso Brownies Cookies?

Espresso Brownie Cookies are a rich and indulgent treat that combines the chewy, fudgy texture of a brownie with the crisp edges of a cookie. Made with espresso powder or brewed espresso, these cookies enhance the deep chocolate flavor while adding a subtle caffeine boost. Perfect for coffee lovers, they offer a balanced mix of bittersweet chocolate and bold espresso in every bite.

The recipe likely emerged in the early 2000s as part of the trend of coffee-infused desserts, inspired by the well-known pairing of chocolate and espresso. With the rise of specialty coffee culture, bakers began experimenting with espresso in brownies and cookies, leading to this delicious hybrid.

Today, espresso brownie cookies remain a popular choice for those who love the rich, complex flavors of chocolate and coffee in one indulgent treat. Give this a try!

Variations

  • Mocha Brownie Cookies – Mix in a small amount of cocoa powder and espresso for a balanced coffee-chocolate flavor
  • Extra Bold Espresso Cookies – Double the espresso powder for a stronger coffee kick
  • Chewy Oatmeal Espresso Cookies – Add rolled oats for extra texture and a hearty bite
  • Almond Espresso Cookies – Use almond extract and slivered almonds for a nutty depth
Two hands holding up a cookie and breaking it apart

Substitutions

  • Eggs – Flax eggs (3 tbsp flaxseed meal + 9 tbsp water), mashed banana (¾ cup), unsweetened applesauce (¾ cup), or silken tofu (6 tbsp blended)
  • All-purpose flour – Gluten-free flour blend, almond flour (for a denser texture), or oat flour (for a slightly chewier cookie)
  • Semisweet chocolate chips – Dark chocolate chunks, chopped chocolate bars, or sugar-free chocolate chips for a low-sugar option
  • Unsalted butter – Coconut oil, vegan butter, mashed avocado (for a healthier twist), or Greek yogurt (for moisture)

Storage

  • Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days. Place a slice of bread inside the container to keep them soft.
  • Refrigeration: Keep in an airtight container in the refrigerator for up to 7 days. Let them come to room temperature before serving.
  • Freezing Baked Cookies: Store in a freezer-safe bag for up to 3 months. Thaw at room temperature or microwave for 10-15 seconds to enjoy warm.
  • Freezing Dough: Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer-safe bag for up to 3 months. Bake directly from frozen, adding 2-3 extra minutes to the baking time.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

Instructions

Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl, whisk together the eggs, sugar, and instant coffee granules until well combined.

Eggs, sugar and coffee granules in a big bowl

In a double boiler (or microwave in 20-second intervals), melt the 1 ⅓ cups chocolate chips and butter until smooth.

Melting the chocolate chips and butter together

Sift in the flour, baking powder, and salt, then mix until just combined.

A silver bowl of all wet and dry ingredients blended

Gently stir in the remaining chocolate chips for extra chocolatey bites.

Adding more chocolate chips into the bowl

Use a cookie scoop or spoon to place evenly sized portions onto the prepared baking sheet.

Tiny scooper filled with batter to spread on baking tray

Spread in a rack to cool down.

Espresso Brownie Cookies arranged on a cooling rack

Serve and enjoy!

Yummy brownie cookies on a green plate

Hint: Add a shot of espresso or a pinch of high-quality espresso powder for a bold coffee kick.

⭐ Top Tip

  • Quality Ingredients: Use premium cocoa and dark chocolate to create a robust chocolate base, and opt for freshly brewed espresso or freshly ground espresso powder for the best aroma.
  • Balance is Key: Adjust the sweetness slightly to counterbalance the bitterness of the espresso - consider adding a touch of extra sugar or a drizzle of caramel.
  • Chill the Dough: Let the cookie dough rest in the fridge for at least 30 minutes. This helps to set the flavors and prevents the cookies from spreading too much during baking.
  • Don’t Overbake: Aim for a slightly underbaked center to keep the cookies fudgy and soft - remember, they’ll continue to firm up as they cool.
  • Mix-In Variations: For added texture and flavor, consider folding in chocolate chunks or even a sprinkle of sea salt on top just before baking.

FAQ

More Recipes

Get more cookie recipes over here!

espresso brownie cookies on a green plate
5 from 3 votes
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Espresso Brownie Cookies

These espresso brownie cookies are made with the delicious blend of rich chocolate and bold coffee flavors, creating a fudgy, chewy cookie with a crackly top! They're perfect cookie treats for chocolate and coffee lovers!
Prep Time10 minutes
Cook Time17 minutes
Total Time27 minutes
Course: Cookies, Dessert
Cuisine: American
Servings: 12 -16 cookies
Calories: 330kcal
Author: Lainey

Ingredients

Wet Ingredients:

  • 3 eggs
  • 1 cup sugar
  • 2 teaspoons instant coffee granules

Dry Ingredients:

  • ¾ cup all-purpose flour
  • ⅓ teaspoon baking powder
  • ¼ teaspoon salt

Chocolate Mixture:

  • 1 ⅓ cups semisweet chocolate chips
  • ½ cup 1 stick unsalted butter, sliced

Mix-Ins:

  • ½ cup chocolate chips

Instructions

Preheat the Oven:

  • Set the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

Mix the Wet Ingredients:

  • In a large bowl, whisk together the eggs, sugar, and instant coffee granules until well combined.

Melt the Chocolate & Butter:

  • In a double boiler (or microwave in 20-second intervals), melt the 1 ⅓ cups chocolate chips and butter until smooth. Stir well and let it cool slightly.

Combine the Mixtures:

  • Pour the melted chocolate mixture into the wet ingredients and mix until well combined.

Add the Dry Ingredients:

  • Sift in the flour, baking powder, and salt, then mix until just combined.

Fold in the Chocolate Chips:

  • Gently stir in the remaining ½ cup chocolate chips for extra chocolatey bites.

Scoop the Dough:

  • Use a cookie scoop or spoon to place evenly sized portions onto the prepared baking sheet.

Bake the Cookie Dough:

  • Regular-sized cookies: Bake for 12-14 minutes.
  • Larger cookies: Bake for 15-17 minutes until the tops are crackly but the centers are still slightly soft.

Cool & Serve:

  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Serving: 1gCalories: 330kcalCarbohydrates: 38gProtein: 4gFat: 19gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 62mgSodium: 79mgPotassium: 167mgFiber: 2gSugar: 28gVitamin A: 306IUCalcium: 34mgIron: 2mg
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Peanut Butter Sprinkle Cookies

· 2 Comments

All the colors of Christmas are here in this cookie! A delicious, festive and easy to make Peanut Butter Sprinkle Cookies just right for Christmas parties. It's so easy to mix and bake and most of the ingredients are present in your cupboard.

peanut butter sprinkle cookies on a red plate

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

  • I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker chewier cookie.
  • Before mixing the dry ingredients like the cake mix, sift them carefully. This easy but very important step would make your cookies nice and evenly textured, without the lumps.
  • After baking your Peanut Butter Sprinkle Cookies, store them in an airtight container so you can enjoy them for several days.
  • For a healthier cookie, you can add in flax seeds or chia seeds -  they are loaded with vitamins and minerals and no one would know 😉
  • If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts.

How to Make this Peanut Butter Sprinkle Cookies Recipe:

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

  • butter
  • brown sugar
  • granulated sugar
  • egg
  • vanilla extract
  • all-purpose flour
  • baking powder
  • baking soda
  • cornstarch
  • salt
  • old fashioned rolled oats
  • rice cereal
  • chocolate chips
  • peanut butter chips
  • Christmas sprinkles

Preheat oven to 350F  before starting the mixing process.

In a large bowl, mix together the butter, sugars until light and fluffy. Then add the egg and vanilla extract until combined, set aside:

mixing the sugar and butter for the Peanut Butter Sprinkle cookies

In another large bowl, whisk together the flour, baking powder, baking soda, cornstarch, salt, and rolled oats:

mixing the oats, flour, baking soda suing a red whisk

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

mixing the wet ingredients and the dry ingredients of the Peanut Butter Sprinkle cookies

Then add the rice cereal, chocolate chips, peanut butter chips, and sprinkles and mix:

adding in the rice cereal to the Peanut Butter Sprinkle Cookie dough

Cover with plastic wrap and refrigerate at least one hour. After an hour of waiting, scoop the cookie dough onto a nonstick cookie sheet or a baking mat, like so and bake for 14-16 minutes:

ready to bake Peanut Butter Sprinkle cookies on a baking sheet with parchment paper

Transfer to a cookie rack and allow it to cool for about 2 minutes before serving.

freshly baked Peanut Butter Sprinkle cookies on a red plate

Doesn't that look a lot like Christmas?!? I love these cookies, Simply Bakers!

delicious and fudgy Peanut Butter Sprinkle Cookies

Frequently Asked Questions for the Peanut Butter Sprinkle Cookies Recipe:

Q: Can I freeze the dough of this cookie recipe?

A: Yes you can freeze the cookie dough. Just make sure to thaw it completely before baking them.

Q: How long is the shelf life of this cookie?

A: You can keep this in an airtight container for a week, but I am sure this would be eaten up within just a day 🙂

Q: Should I chill the dough before baking?

A: It is not a very strict rule but I just love chilling them and in that way, when they bake, they don't spread as much and you're left with a thicker chewier cookie.

Q: Would this work in a gluten-free flour?

A: Yes, I am sure it would be fine to use a gluten-free flour for this recipe.

 
delicious Peanut Butter Sprinkle cookies on a red plate
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Peanut Butter Sprinkle Cookies

A delicious, festive and easy to make Peanut Butter Sprinkle Cookies just right for Christmas parties - so appealing to the eyes and it's so easy to mix and bake!
Servings: 12 -16 large cookies
Author: Lainey

Ingredients

  • 1 ½ sticks butter 12 tablespoons, softened
  • ⅔ cups brown sugar
  • ⅓ cup granulated sugar
  • 1 egg
  • 1 ½ teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 teaspoon cornstarch
  • ½ teaspoon salt
  • 1 cup old fashioned rolled oats
  • 1 cup rice cereal
  • ½ cup chocolate chips
  • ½ cup peanut butter chips
  • Christmas sprinkles

Instructions

  • In a large bowl, mix together the butter, sugars until light and fluffy. Then add the egg and vanilla extract until combined, set aside.
  • In another bowl whisk together the flour, baking powder, baking soda, cornstarch, salt, and rolled oats.
  • Add the dry ingredients into the wet ingredients and mix until combined.
  • Then add the rice cereal, chocolate chips, peanut butter chips, and sprinkles and mix.
  • Cover with plastic wrap and refrigerate at least one hour.
  • Preheat oven to 350F and bake for 14-16 minutes.
  • Transfer to cookie rack and allow to cool for about 2 minutes. Serve
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New Year's Cake Pops

· 4 Comments

If you're attending a New Year's Eve gathering, or if you're celebrating any other exciting occasion, these New Year's Cake Pops is a MUST on your party menu! 

Happy New Year!! We are currently 18 days into the year and have you kept your goals?

Pink new Years Cake pops with edible glitter

Tips and Tricks for Making This New Year's Cake Pops Recipe: 

  • Make the top of your pie level by using a spoon or a spatula.
  • For a more festive look, top with whipped cream before serving.
  • In choosing the chocolates to be melted, you can either use the regular dark brown chocolate or the light-colored ones like pink, green and other pretty colors.
  • If you only have white chocolate on hand and do not want to buy, you can use that and just add a few drops of your desired food color.
  • Make sure to really mix it and don't melt it more than a minute to avoid burning it.
  • When tapping the excess chocolate from the cake pops, tap it on your hand gently and not directly on the brim of the bowl. It would definitely knock off the cake pops from the stick and you wouldn't want that 😉

How to Make this New Year's Cake Pops Recipe:

Gather the ingredients for this New Year's Cake Pops. Once the ingredients are all ready, let's begin!

Use a day or two-day-old cake and crumble it. Add about two tablespoons of frosting to make the cake crumbs stick together:

mixing in the cream and cake crumble

Form into balls and lay them on parchment paper and let them sit there while you melt the chocolates:

forming the cake mixture into a ball

Melt the chocolate and take your sticks. Coat the end part of the stick before attaching it onto the cake balls:

coating the tip of the stick with melted chocolate

Push the stick in the center of each cake pop and let it sit for another minute to harden the chocolate:

attaching the cake ball to the stick


Coat the cake pops with the melted and gently tap the excess melted chocolate:

coating the cake pop with melted chocolate

Sprinkle any candy sprinkles you have on hand:

adding white sprinkles to the cake pop

Aren't they pretty?!? They make such pretty table centerpieces or dessert buffet highlights. I am sure your New Year's day guests will love them!

pretty cake pops in a glass
Frequently Asked Questions for the New Year's Cake Pops Recipe:

Q: Can the cake balls be frozen?

A: Yes, for sure. You can make these ahead to avoid taking too much time on making your New Year's day dessert. Just thaw in room temperature at least 30 minutes before serving them.

Q: Can I add in condensed milk into the cake crumbs to make it stick?

A: Yes you can. But obviously, that would make this dessert much sweeter than it already is. Using frostings which are not too sweet might be better.

Q: How many cake balls can you make with this recipe?

A: I made about 15-20 cake pops. It would depend on how big your cake pops would be.

pretty New Year cake pops
5 from 1 vote
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New Year's Cake Pops

A very easy New Year dessert you can whip up in minutes and using just a few ingredients - new Year's Cake Pops with edible glitter!
Author: Lainey

Ingredients

  • Cake 2 day old cake works best
  • 1-2 tablespoons frosting
  • Candy Melts
  • Edible Glitter

Instructions

  • Use a day or two-day-old cake for this recipe.
  • Add about two tablespoons of frosting to make the cake crumbs stick together.
  • Lay them on parchment paper and let them sit there while you melt the chocolates.
  • You can either use the regular dark brown chocolate or the light-colored ones like pink, green and other pretty colors. Make sure to really mix it and don't melt it more than a minute to avoid burning it.
  • Take your sticks and coat the end part of the stick before attaching it onto the cake balls.
  • Let it sit for another minute to harden the chocolate.
  • Coat the cake pops with the melted and gently tap the excess melted chocolate.
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4 Cookie Flavors 1 Cookie Dough

· 2 Comments

Using just one dough mix, you can make four flavors of delicious cookies! Just add in melted chocolate, white chocolate chips, cranberries, and crushed candy cane and mix! You get all yummy flavors that are perfect for Christmas time!

4 cookie flavors on a white plate

During the Holidays it may get hectic! With all the gift buying, family visiting, and decoration going on it seems there is no time to make delicious food for your loved ones! Don't fret because here's a great recipe that makes a lot of great flavors in no time! Happy baking to all of you and Happy Holidays! xx

Tips and Procedures: 

  • I like to scoop my cookie dough and freeze them for about 15 minutes before baking. This allows the butter to chill up that way when they bake, they don't spread as much and you're left with a thicker, chewier cookie.
  • Before mixing the dry ingredients like the cake mix, sift them carefully. This easy but very important step would make your cookies nice and evenly textured, without the flour lumps.
  • If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts. It is also best to include all flavors in each gift bag.
  • Store these cookies in an airtight container to prolong their shelf life.
  • If you have frozen butter, let it thaw at room temperature, or if you are in a hurry, you can wrap it in a warm damp cloth (with the package on) so it will soften quicker.

Gather the ingredients for this 4 Cookie Flavors 1 Cookie Dough and once the ingredients are all ready, let's begin!

BASIC COOKIE DOUGH

  • butter
  • shortening
  •  white sugar
  • brown sugar
  • eggs
  • vanilla extract
  • all-purpose flour
  • baking soda
  • salt

MARBLE COOKIES

  • basic sugar cookie dough
  • chocolate chips, melted
  • chocolate chips

WHITE CHOCOLATE CRANBERRY COOKIES

  • basic sugar cookie dough
  •  white chocolate chips
  • dried cranberries

CANDY CANE COOKIES

  • basic sugar cookie dough
  • rushed candy cane (1 candy cane)

Preheat oven to 350 F and prepare cookie sheet using a baking mat or parchment paper. Gather also the ingredients before starting the mixing process.

ingredients for 4 cookies in one dough recipe

In a large bowl, add softened butter and mix. After the butter is mixed well add the white sugar, and brown sugar and mix until light and fluffy. Add the eggs and mix, vanilla extract and mix:

mixing the butter and egg using a stand mixer

Divide dough into four bowls (for the different flavors).

For the basic cookie dough, roll a little amount of dough to form a small round dough:

forming the sugar cookie dough into a ball

Coat it with granulated sugar:

coating the sugar cookie with sugar

For the Marble cookies, mix the basic cookie dough with melted chocolate:

adding in the melted chocolate to the basic cookie dough

Mix well until you get this marble-like distribution of chocolate in your cookie dough:

thoroughly mixed marble cookies in a glass bowl

For the white chocolate cranberry cookies, add the white chocolate chips and dried cranberries into the basic cookie dough:

adding in cranberries and white chocolate chips to the basic cookie dough

Mix well until nicely incorporated:

mixed cranberry cookie dough in a glass bowl

Then last but not least, make the Candy cane cookies. Add the crushed candy cane into the basic cookie dough:

adding in crushed candy cane to the basic cookie dough

Mix well until nicely incorporated:

mixed candy cane cookie dough

Scoop from each cookie dough mix and arrange them on a nonstick baking mat or nonstick cookie sheet, like so. Bake them for  10-12 minutes:

ready to bake cookies on a baking sheet

Tadaaah! Four delicious cookies using just one dough! isn't that a perfect Christmas idea, Simple Bakers?!?

freshly baked cookies four flavors in one cookie dough

Frequently Asked Questions for the 4 Cookie Flavors 1 Cookie Dough Recipe:

Q: Can I substitute the flour with gluten-free flour in this recipe?

A: Yes sure you can replace it if you want this recipe to be gluten-free.

Q: I am vegan. Where can I buy vegan chocolate?

A: You can buy vegan chocolate chips and chocolate bars in vegan groceries and vegan specialty stores near you.

Q: Can I make the dough the night before and bake it in the morning?

A: For sure you can prepare the dough the night before. Just place it in a container and chill.

A: That would be a delicious addition. Go ahead and add in your favorite nuts.

Try more delicious cookie recipes:

delicious cookies with 4 flavors on a white plate
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4 Cookie Flavors 1 Cookie Dough

Using just one dough, you can make 4 flavors of delicious cookies - just add in melted chocolate, white chocolate chips, cranberries, and crushed candy cane and mix!
Servings: 2 dozen
Author: Lainey

Ingredients

  • BASIC COOKIE DOUGH
  • 1 ½ cups butter softened
  • ⅔ cups shortening
  • 2 ½ cups white sugar
  • ½ cup brown sugar packed
  • 4 eggs
  • 4 teaspoons vanilla extract
  • 4 ¾ cups all purpose flour
  • 2 teaspoon baking soda
  • 1 teaspoon salt
  • MARBLE COOKIES
  • 2 cups basic sugar cookie dough
  • ¾ cups chocolate chips melted
  • ½ cup chocolate chips
  • WHITE CHOCOLATE CRANBERRY COOKIES
  • 2 cups basic sugar cookie dough
  • ½ cup white chocolate chips
  • ½ cup dried cranberries
  • CANDY CANE COOKIES
  • 2 cups basic sugar cookie dough
  • 4 tablespoons crushed candy cane 1 candy cane

Instructions

  • Preheat oven for 350 F and prepare cookie sheet using baking mat or parchment paper
  • In a large bowl add softened butter and mix. After the butter is mixed well add the white sugar, brown sugar and mix until light and fluffy
  • Add the eggs and mix, vanilla extract and mix
  • Divide dough into four bowls (for the different flavors)
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Notes

Different Flavors!
Chocolate Marble Cookie
Add melted chocolate into dough and mix
Add chocolate chips and mix
Cranberry White Chocolate
Add white chocolate chips and the Cranberries mix until combined
Candy Cane Cookie
Crush the candy cane into small pieces
Add into dough and mix
Sugar Cookies
Bowl of granulated sugar
Roll the dough into a ball and roll the dough into the sugar
Place cookies on cookie sheet

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Nutella Pie Crust

· 8 Comments

With just 3 ingredients and minimal effort, you can have these delicious Nutella Pie Crust! Slather, cover, cut, and bake - making these Nutella Pie Crust is as simple as that!

More fun cookie recipes you can try: Cookie Dough Bites, Brownie Meringue Cookies | 5 Ingredients ONLY, and Oreo Cheesecake Cookies.

Nutella Pie Crust pieces on a red cake stand
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Substitutions

  • Nutella Substitute: If you don't have Nutella, try using a jar of chocolate spread or even cream cheese mixed with a bit of sugar for a different taste.
  • Oreo Cookie Variation: Instead of pie crust, use an Oreo cookie crust. Crush Oreo cookies in a food processor, mix with melted unsalted butter, and use this mixture as your base.
  • Healthier Option: Use whole wheat pie dough for added fiber and nutrition.
  • Alternative Crusts: Try using a puff pastry or pie dough for different textures and flavors.

Variations

  • Add Nuts: To add some crunch, sprinkle chopped hazelnuts over the Nutella before adding the top pie crust.
  • Flavor Enhancements: Mix a pinch of salt or a dash of vanilla into the sugar before rolling the cookies in it. It adds a nice touch.
  • Make it Fancy: Instead of simple cookies, make Nutella hand pies by cutting the pie dough into 2-inch circles, adding a spoonful of Nutella, and folding them over. Crimp the edges with a fork, brush with cold butter, and bake until golden brown.
  • Decorative Touches: After baking, pipe some whipped cream or drizzle melted chocolate over the cookies for a pretty garnish.

Storage

  • If you have any leftovers (which is unlikely!), you can store these Nutella Pie Crust cookies in an airtight container at room temperature for up to 3 days.
  • For longer storage, place them in an airtight container and freeze for up to 1 month. To enjoy, simply thaw at room temperature or warm them slightly in the oven.

Top Tips

  • If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts. It is also best to include all flavors in each gift bag.
  • Sift your granulated sugar to avoid having the sugar lumps in your Nutella Pie Crust piece.
  • If your pie crust dough is too soft to handle, refrigerate it for 10-15 minutes before rolling it out. This will make it easier to work with.

Ingredients

Gather the ingredients and once the ingredients are all ready, let's begin!

  • pie crust
  • nutella
  • granulated sugar

Instructions

Preheat the oven to 350F, and prepare a cookie sheet using parchment paper or a baking mat.

Roll out the pie crust and spread out the Nutella:

spreading nutella on pie crust using a bread knife

Spread the Nutella evenly until all of the pie crust are coated with Nutella, like so:

generous spread of Nutella on pie crust

Spread the second pie crust on top as this will "seal" the piece:

covering the pie crust with another pie crust

Use a cookie cutter to cut the rectangular nutella pie crust pieces out:

cutting cookie rectangles using a cookie cutter

Roll pieces in sugar then place on the baking sheet:

ready to bake Nutella Pie Crust pieces coated with granulated sugar

Bake in the preheated oven for 10 minutes (In Image: This is 350F.):

freshly baked 3 ingredient Nutella Pie Crust pieces

Allow to cool for 2 minutes then cover the pieces with sugar. Serve and enjoy!

holding a nutella crust piece with a bite

Frequently Asked Questions

nutella pie crust pieces in red tray
5 from 4 votes
Print Pin Recipe

Nutella Pie Crust

This Nutella Pie Crust so amazing and with so little time, you can have dessert - no mixing required! Just spread, cover, cut, and bake!
Prep Time10 minutes
Cook Time10 minutes
Total Time18 minutes
Course: Cookies
Cuisine: American
Servings: 12 pieces
Calories: 264kcal
Author: Lainey

Equipment

  • Cookie Cutter

Ingredients

  • 1 pie crust
  • 1 cup Nutella
  • 1 cup granulated sugar

Instructions

  • Preheat oven to 350F, prepare cookie sheet using parchment paper or baking mat.
  • Roll out the pie crust and spread out the Nutella.
  • Spread the second pie crust on top, use a cookie cutter to cut cookies out
  • Roll cookies in sugar then place on baking sheet
  • Bake in the preheated oven for 10 minutes
  • Allow to cool for 2 minutes then cover the cookies with sugar. Serve.
Leave a Comment
Calories: 264kcalCarbohydrates: 39gProtein: 2gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gSodium: 68mgPotassium: 116mgFiber: 2gSugar: 30gVitamin A: 1IUCalcium: 30mgIron: 1mg

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I always get excited whenever I share a Nutella recipe especially if it's an EASY one! Using only 3 ingredients you can make your own easy Nutella Pie Crust! I hope you guys enjoy it!

Homemade Chocolate Cake Mix

· 14 Comments

Hi guys! It’s Lainey, Happy New Year! I hope you had a wonderful holiday!!! I’m so excited for 2016 because LOTS of new things are happening and to kick off the New Year, I want to share with you MY HOMEMADE Chocolate Cake Mix!!

homemade chocolate cake mix in a ziplock bag

Tips and Procedures: 

  • Sift the dry ingredients well before starting the mixing process. It will prevent lumps in your cake.
  • Keep the premixed cake mix in an airtight container to increase its shelf-life.
  • Give this Homemade Chocolate Cake Mix as a gift!  Place in a mason jar and tie a ribbon and attach gift cards!

How to Make this Homemade Chocolate Cake Mix Recipe:

Gather the ingredients for this Homemade Chocolate Cake Mix.

Purchase all the ingredients:

all purpose flour
sugar
cocoa powder
baking powder
baking soda
salt
milk
vegetable oil
eggs
coffee
vanilla extract

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

Add all the dry ingredients into a bowl and mix until combined which is about 10 seconds of mixing:

dry ingredients of the homemade cake mix

Then place in an airtight container:

homemade chocolate cake mix in a ziplock bag

To make the cake preheat oven to 350F, oil two 8-inch pans, and line with parchment paper.

In a large bowl whisk together all the wet ingredients:

wet ingredients of the chocolate cake recipe

Add the dry ingredients into the wet ingredients and mix with a wire whisk:

mixing the chocolate cake recipe with a wire whisk

Add the cake batter into the pans and bake for 30 minutes:

ready to bake chocolate cake batter

Allow the cakes to cool for about 10 minutes then using a knife, slice around the edges of the cake and flip it over onto a cooling rack. Cool for at least 1 hour:

homemade chocolate cake cooling on a rack

Frequently Asked Questions for the Homemade Chocolate Cake Mix Recipe:

Q: How many servings would this recipe do?

A: This easy cake mix recipe could make one batch of cake or when baked, you can make 2 layers of 8-inch cakes.

Q: Can I keep the cake mix for a month?

A: Yes you can. Just make sure to keep it in an airtight container.

 
premixed chocolate cake mix in a ziplock bag
4.60 from 5 votes
Print Pin Recipe

Homemade Chocolate Cake Mix

A quick and easy pantry must-have is yours to take - Homemade Chocolate Cake Mix recipe!
Author: Lainey

Ingredients

  • 1 ¾ cups all purpose flour
  • 2 cups sugar
  • ¾ cups cocoa powder
  • 1 ½ teaspoon baking powder
  • 1 ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup milk
  • ½ cup vegetable oil
  • 2 eggs
  • 1 cup coffee substitute it with imitation coffee or water
  • 2 teaspoons vanilla extract

Instructions

  • Add all the dry ingredients into a bowl and mix until combined which is about 10 seconds of mixing and then place in a airtight container.
  • To make the cake preheat oven to 350F, oil two 8-inch pans, and line with parchment paper.
  • In a large bowl whisk together all the wet ingredients.
  • Add the dry ingredients into the wet ingredients and mix with a wooden spoon.
  • Add the cake batter into the pans and bake for 30 minutes.
  • Allow the cakes to cool for about 10 minutes then using a knife, slice around the edges of the cake and flip it over onto a cooling rack. Cool for at least 1 hour.
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Strawberry White Chocolate Pie

· 3 Comments

This Strawberry White Chocolate Pie has a smooth and creamy base of white chocolate filling nestled in a golden, flaky crust, topped off with a delightful homemade strawberry sauce. Addicting and so easy to make!

Looking for more desserts? Try my Mini Apple Pie Pops or Chocolate Chip Cheesecake.

White Chocolate Strawberry Pie on a white plate
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Top Tips

  • If you forget to immediately add the white chocolate chips to the pie crust, you can simply melt them in the microwave in 15-second increments, stirring in between.
  • To save time, refrigerate your unbaked pie dough until you're ready to use it. Simply wrap the pie tightly in plastic wrap and then aluminum foil to prevent freezer burn. Label it with the date.
    • Thawing: When ready to eat, thaw the frozen pie in the refrigerator overnight. Avoid thawing at room temperature to prevent potential bacterial growth.

Variations

  • Pie Crusts: Swap out the traditional pie crust and use Graham Cracker Crumbs Crust or Oreo Cookie Crust.
  • Mixed Berry Compote: Instead of just strawberries, make a mixed berry compote using raspberries, blueberries, and strawberries for a burst of different flavors.
  • Chocolate Drizzle: Drizzle melted dark chocolate over the top of the pie for an extra decadent touch.
  • Whipped Cream Topping: Serve the pie with a dollop of whipped cream or cool whip on top for added creaminess.
  • Before serving, sprinkle powdered sugar on top for an extra touch of sweetness.

Substitutions

  • Fresh Fruit: If strawberries aren't available or in season, you can substitute them with other fresh fruits like raspberries, blueberries, or sliced bananas.
  • Frozen Fruit: If fresh fruit isn't available, you can use frozen strawberries or a mixed berry blend. Just thaw them before using and drain any excess liquid.
  • Vegan Options: To make the pie vegan, use dairy-free white chocolate chips and coconut milk or a plant-based cream alternative for the filling. Also, ensure any pie crust used is vegan-friendly.

Storage

  • Refrigeration: Place the baked pie in an airtight container or cover it tightly with plastic wrap. Refrigerate it promptly after cooling to room temperature.
    • Shelf Life: Consume the pie within 2-3 days for optimal freshness. The strawberries and cream filling may start to lose their quality over time.
delicious mini White Chocolate Strawberry Pie

Ingredients

Pie Crust

  • all purpose flour
  • salt
  • granulated sugar
  • shortening
  • water
  • egg
pie crust ingredients

Filling

  • frozen or fresh strawberries
  • white sugar
  • cornstarch
  • water
  • white chocolate chips
White Chocolate Strawberry Pie ingredients

Instructions

Preheat oven to 425F, grease muffin tins. In a large mixing bowl, mix together flour, shortening, sugar, and salt. Using a pastry cutter blending it all together until crumbly.

In a small bowl, mix the water and egg, then blend into the flour mixture. Chill in the refrigerator until ready to use.

Grab a 4 inch round cookie cutter or a bowl. Roll out the pie crust to about 1⁄4 to 1⁄2 inch thick and cut into circles using the cookie cutter or bowl. Place the pie crusts in the greased muffins tins and bake for 8­ -10 minutes and once you remove it from the oven immediately at the white chocolate chips.

homemade pie crust dough in a bowl

To make the Strawberry Filling, place some white chocolate chips in the pie crusts. Add the strawberries and sugar in a saucepan over a medium low fire. Bring it to a boil and stir frequently.

In a small bowl, whisk together water and cornstarch, then gradually stir in the cornstarch mixture into boiling strawberry mixture. Reduce the heat and simmer until it’s thickened which takes about 10 minutes.

strawberries in a small pot with cornstarch mixture

Pour mixture into the muffin tins. Chill and then serve with whip cream.

pie crust with white chocolate

FAQs

Looking for more easy dishes? Try some of my favorite recipes:

MIni strawberry white chocolate pie on a plate
5 from 1 vote
Print Pin Recipe

White Chocolate Strawberry Pie

Try our simple homemade Strawberry White Chocolate Pie for a delicious treat that blends fresh strawberries with creamy white chocolate, making it perfect for any dessert lover!
Prep Time15 minutes
Bake Time10 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American, Filipino
Servings: 6 mini pies
Calories: 6219kcal

Equipment

  • 1 regular size muffin tin

Ingredients

Pie Crust

  • 4 cups all purpose flour
  • 1 ½ teaspoon salt
  • 2 tablespoons granulated sugar
  • 1 ¾ cups shortening
  • ½ cup water
  • 1 large egg

FILLING:

  • 4 cups frozen or fresh strawberries
  • ¾ cups white sugar
  • 3 tablespoons cornstarch
  • ¾ cup water
  • ¼ cup white chocolate chips

Instructions

Pie Crust

  • Preheat oven to 425F, grease muffin tins.
  • In a large mixing bowl, mix together flour, shortening, sugar, and salt. Using a pastry cutter blending it all together until crumbly.
  • In a small bowl, mix the water and egg, then blend into the flour mixture. Chill in the refrigerator until ready to use.
  • Roll out the pie crust to about 1⁄4 to 1⁄2 inch thickness, then cut it into circles using a cookie cutter or bowl. Place the pie crusts in the greased muffin tins and bake for 8 to 10 minutes. As soon as you remove them from the oven, sprinkle with white chocolate chips.
  • Place the pie crusts in the greased muffins tins and bake for 8­ -10 minutes and

Strawberry Filling

  • Add the strawberries and sugar in a saucepan over a medium low fire. Bring it to a boil and stir frequently.
  • In a small bowl, whisk together water and cornstarch, then gradually stir in the cornstarch mixture into boiling strawberry mixture. Reduce the heat and simmer until it’s thickened which takes about 10 minutes.
  • Pour mixture into the muffin tins. Chill and then serve with whip cream.
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Serving: 1gCalories: 6219kcalCarbohydrates: 632gProtein: 64gFat: 384gSaturated Fat: 101gPolyunsaturated Fat: 105gMonounsaturated Fat: 154gTrans Fat: 47gCholesterol: 173mgSodium: 10514mgPotassium: 1608mgFiber: 25gSugar: 80gVitamin A: 320IUVitamin C: 339mgCalcium: 297mgIron: 27mg

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I LOVE pie, especially when it's homemade! So I'm super excited because Christmas is around the conner and I will be sharing with a delicious recipe sponsored by Crisco Scratch Academy!  The recipe I will be sharing is Mini White Chocolate Strawberry Pie Recipe! Strawberries and white chocolate is the one of the most delicious combinations especially when it’s paired with an excellent pie crust recipe! If you decide to make it, please tag me on Facebook or Instagram!

How to Make Rocky Road Cookies

· 11 Comments

These rocky road cookies are chewy, decadent, and so easy to make! Because of the almonds, these are called Rocky Road cookies.  If you want hot chocolate cookies, omit the almonds and now have hot chocolate cookies!

This was inspired by my Rocky Road Popsicles and pairs well with a scoop of 5 Ingredient Ube Ice Cream or a piping hot cup of Easy Dalgona Coffee for a delightful contrast of flavors and temperatures.

rocky road cookies on a red plate
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Fudgy Rocky Road Cookies are loved all year, especially at summer parties, during holidays like Christmas and Easter, for cozy winter snacking, and as a sweet treat on Valentine's Day.

Variations

  • Gooey Marshmallows: Large marshmallows cut into small pieces
  • Chopped Nut: Pecans instead of almonds
  • Melted Chocolate Mixture: Melted chocolate bars instead of chocolate chips
  • Portions: Tablespoon instead of cookie scoop

Substitutions

  • Butter: Margarine or vegetable oil
  • Flour: Oat flour or almond flour
  • Brown Sugar: Granulated sugar mixed with molasses
  • Soda: Baking powder
  • Crunchy Nut: Peanuts or pecans

Storage

If you happen to have any leftovers (which is rare!), store them in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies for up to 1 month. Simply thaw them at room temperature when ready to enjoy.

Ingredients

Listed below are all the ingredients you will need:

  • powdered sugar
  • salt
  • unsweetened cocoa powder
  • egg whites
  • vanilla extract
  • semi-sweet chocolate chips
  • chopped almonds
  • mini marshmallows
  • mini marshmallows to bake on cookies

See recipe card for quantities.

Instructions

mixing the dry ingredients for the rocky road cookies

Preheat oven to 350F and prepare a baking sheet before mixing. In a large bowl whisk together powdered sugar, salt, and unsweetened cocoa powder.

mixed ingredients of the rocky road cookies using a red wire whisk

To that same bowl add egg whites, vanilla. Mix until well combined.

adding the almonds, marshmallows and chocolate chips to the cookie mixture

Once everything is mixed, stir in the Chocolate chips, sliced almonds, and marshmallows.

putting marshmallows on top of each cookie

Using a small cookie scooper, scoop the cookie dough on a baking sheet or parchment paper. Top with several marshmallows and bake for 10-12 minutes.

freshly baked Rocky road cookies on parchment paper

The marshmallows will be slightly browned, as you can see here.

delicious and fudgy Rocky road cookies on a red plate

Allow the cookies to sit for a couple of minutes and then transfer to a wire racks and cool completely before serving.

Hint: Sift your dry ingredients before mixing to avoid having lumps in your Rocky Road cookies.

Top Tips

  • If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts.
  • Store these cookies in an airtight container to prolong the shelf life.
  • If you want to add nuts like walnuts for more texture, feel free to do so.

Frequently Asked Questions

More fun cookie recipes you can try:

Rocky Road Cookies in on a Red Plate
4.84 from 6 votes
Print Pin Recipe

How to Make Rocky Road Cookies

If you love Rocky road ice cream, you will definitely be in love with this delicious and fudgy Rocky Road cookies!
Prep Time10 minutes
Bake Time12 minutes
Total Time22 minutes
Course: Dessert
Cuisine: American
Servings: 12 cookies
Calories: 4349kcal
Author: Lainey

Ingredients

  • 3 cups powdered sugar
  • ¼ teaspoon salt
  • ⅔ cups unsweetened cocoa powder
  • 3 egg whites
  • 1 tablespoon vanilla extract
  • 2 cups semi sweet chocolate chips
  • 2.5 oz chopped almonds
  • 1 cup mini marshmallows
  • ½ - 1 cup mini marshmallows to bake on cookies

Instructions

  • Preheat oven to 350F. Prepare baking sheet.
  • In a large bowl whisk together powdered sugar, salt, and unsweetened cocoa powder. To that same bowl add egg whites, vanilla and you are going to mix it until combined!
  • once everything is mixed, stir in the Chocolate chips, sliced almonds, and marshmallows.
  • Using a small cookie scooper, scoop the cookie dough on a baking sheet or parchment paper. Top with several marshmallows and bake for 10-12 minutes. The marshmallows will be slightly browned.
  • Allow the cookies to sit for a couple of minutes and then transfer to a cookie rack and cool completely.
Leave a Comment
Serving: 1gCalories: 4349kcalCarbohydrates: 660gProtein: 59gFat: 181gSaturated Fat: 87gPolyunsaturated Fat: 13gMonounsaturated Fat: 67gTrans Fat: 0.3gCholesterol: 22mgSodium: 848mgPotassium: 3609mgFiber: 59gSugar: 534gVitamin A: 181IUCalcium: 501mgIron: 34mg

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Top 5 QUICK & EASY CHRISTMAS Desserts

· 1 Comment

During Christmas time we all want to delight our family and friends with the best desserts. But what if we only have so little time and so much to do for our Christmas preparations? Well, Lainey to the rescue!! Here are my Top 5 Christmas Dessert recipes that are so quick and easy, and ONLY require  5 ingredients or less.

Top 5 Christmas Desserts 5 ing

1. Peppermint Oreo Cookies

Peppermint Oreo Crunch Cookies

This cookie has the perfect thickness and density that one cookie will fill you up, but you can never resist to have a second one. The unique combination of peppermint candy and oreo gives this cookie popularity during the holiday season.

2. Brownie Heart Bites

brownie heart bites

Look at these cute and delicious Brownie Heart Bites! So elegant to showcase on a dessert plate and yet so easy to make. You can bring your kids along in the kitchen and bond with them while preparing for your Christmas dessert!

3. Chocolate Candy

chocolate candy

A very tasty dessert using only 3 ingredients! By melting chocolates and placing them into a mold, and viola! You now have a decadent dessert to munch on during Christmas.

4. No Bake Oreo Cheesecake

no bake oreo cheesecake

A sweet and chocolate-y dessert everyone in your home will love. Well, who doesn’t want this duo, right? The creaminess of this dessert resembles the richness of Christmas and is very much an attraction to any Christmas table. And there’s a big plus to it, it's NO BAKE!

5. Chocolate Cream Cheese Cookies

chocolate chip cream cheese cookies

During Christmas, we spoil our sweet tooth with desserts of all kinds and this recipe should be on your list! A simple recipe, yet gives out yummy cookies that will disappear from your cookies plates in no time. Yes, adults would love these, too. Why not make a few dozen this Christmas? (PS. the image above is one of the first few pictures I took when I started SB.  I don't want to change anything because I want to show you where I was in photography.)

Christmas Desserts 5 INGREDIENTS OR LESS

No Bake Cookie Dough Truffles

· 4 Comments

cookie dough truffles on a white plate

Tips and Procedures: 

  • If you love gift-giving, you can bake dozens and wrap them in decorative bags to give as gifts. It is also best to include two chocolate flavors in each gift bag.
  • Store these cookies in an airtight container to prolong their shelf life.
  • Instead of using a handheld mixer, use a stand mixer when mixing this cookie dough, especially if you are baking a big batch.

Gather the ingredients for these No-Bake Cookie Dough Truffles and once the ingredients are all ready, let's begin!

  • butter (1 stick), softened
  • brown sugar
  • granulated sugar
  • vanilla extract
  • all-purpose flour
  • salt
  • mini chocolate chips
  • chocolate chips

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

mixing sugar and butter for the truffle cookie recipe

Next add flour, salt, and chocolate chips and mix:

adding in the dark chocolate chips to the dry ingredients

Roll into 1-inch balls, just like so:

forming cookie dough balls

Place the cookie balls in a bowl and cover them with saran wrap. Refrigerate for 2-3 hours:

covering the cookie dough balls to be chilled

Melt chocolate in the microwave in 15-second increments for 30–45 seconds. After melting the chocolate, roll the cookie dough in the chocolate and place it on parchment paper, add sprinkles:

adding sprinkles on each no bake cookie dough truffle

These No-Bake Cookie Dough Truffles are perfect as gifts, and dessert centerpieces, or you can even use this as edible Christmas tree decor!

ready to serve no bake cookie dough truffle on a white plate

Frequently Asked Questions :

Q: How many servings would this recipe do?

A: This delicious and easy No Bake Cookie Dough Truffles recipe could make 16-24 cookies, depending on how big your cookie dough balls are.

Q: Can I use Nutella instead of melted chocolate?

A: Nutella won't be as quick to harden as melted chocolate. You can still use it but it will be sticky and touching a fork is always useful 😉

Q: How long do these no-bake cookies last?

A: If kept in the chiller, you can store it for up to 3 days. You can also freeze it to make it last longer but make sure to thaw carefully before serving.

A: Place in an airtight container and place in the chiller or freezer.

More fun cookie recipes you can try:

delicious no bake cookie dough truffle
5 from 2 votes
Print Pin Recipe

Truffle Cookie Dough

If you are looking for a perfect no-bake cookie, this No Bake Cookie Dough Truffles is the best recipe for you to make on Christmas day!
Author: Lainey

Ingredients

  • ½ cup butter 1 stick, softened
  • ⅓ cup brown sugar
  • ⅓ cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ¼ teaspoon salt
  • ¾ cups mini chocolate chips
  • 1 ½ cup chocolate chips

Instructions

  • In a large bowl add butter, brown sugar, granulated and mix until light and fluffy.
  • Add vanilla extract and mix.
  • Next add flour, salt, chocolate chips and mix
  • Roll into 1 inch balls and refrigerate for 2-3 hours
  • Melt chocolate in the microwave in 15 second increments for 30-45 seconds.
  • Roll cookie dough in the chocolate and place on parchment paper, add sprinkles and serve.
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Apple Pie Punch

· Leave a Comment

Apple Pie Punch

apple pie punch
apple pie punch
Apple cider Punch
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Print Pin Recipe

Apple Cider Punch

Course: drink

Ingredients

  • 4 cups apple cider
  • 2 cups pear nectar
  • 3 cups ginger ale
  • 1 apple

Instructions

  • In a large pitcher mix together apple cider, pear nectar, ginger ale.
  • Serve with ice.
Leave a Comment

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Chocolate Mint Blossom Cookies

· 5 Comments

These Chocolate Mint Blossom Cookies are among the favorites when it comes to Christmas cookies! It is so easy to make and just has 9 ingredients and very little baking time. Chocolatey and minty flavors all in just one cookie recipe!

Love chocolatey cookies? You’ll want to try these holiday favorites too: Best Chocolate Chip Cookies and Brownie Cookies.

chocolate mint blossom cookies on a square plate
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What are Chocolate Mint Blossom Cookies?

These chocolate mint blossom cookies are a fun remix of the classic peanut butter blossom cookies. Instead of peanut butter and plain Hershey’s kisses, we’re using unsweetened cocoa powder in the dough and topping each cookie with peppermint kisses or candy cane kisses.

They’re soft, chewy, and minty. Totally festive and fun! You’ll often find these on Christmas cookie trays, and they look so pretty cooling on a cooling rack. Whether you're gifting, baking with kids, or just treating yourself, these are the perfect holiday cookies to make!

Subsitutions

  • all-purpose flour – use gluten-free flour for a gluten-free version
  • unsweetened cocoa powder – regular cocoa powder works too, but Dutch-processed gives deeper flavor
  • salt – sea salt, pink Himalayan, or kosher salt all work
  • unsalted butter – sub with vegan butter or coconut oil
  • packed brown sugar – can use half granulated sugar, half molasses
  • egg – for egg-free: 1 tbsp flaxseed + 3 tbsp water
  • vanilla extract – sub with almond or peppermint extract for a twist
  • mint kisses – try chocolate kisses, candy cane kisses, Hershey’s kiss cookies, or even mint chocolate chips
cute Chocolate Mint Blossom Cookies on white plate

Variations

  • Double Chocolate – Use crushed chocolate cookies or mix in mini chocolate chips
  • Nutty – Add crushed almonds or hazelnuts
  • Festive Touch – Roll dough in colored sugar before baking
  • Protein Boost – Stir in a spoonful of chocolate protein powder

Storage

  • Countertop – Store in an airtight container for up to 5 days
  • Refrigerator – Keeps fresh for up to 10 days
  • Freezer – Freeze dough balls or baked cookies for up to 2 months

Ingredients

Instructions

Preheat oven to 375F and prepare a baking sheet using parchment paper or a baking mat.

In a medium-size bowl, whisk together the flour, cocoa powder, baking soda, salt and set aside:

mixing the dry ingredients for the choco mint blossom cookies

In a large bowl, add butter, sugar, and mix until light and fluffy:

mixing the sugar and butter using a wire whisk

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

adding in the egg and vanilla to the butter and brown sugar mixture for the chocolate mint blossom cookies recipe

Add the mixed dry ingredients to the wet ingredients (use a stand mixer for easy mixing):

adding the mixed dry ingredients to the wet ingredients of the choco mint blossom cookies

The final cookie dough should look like this:

final cookie dough of the chocolate mint blossom cookies

Roll cookie dough into a 1-inch ball or use an ice cream scooper (or small cookie scoop) and place on the mat, and bake for 8-9 minutes.

ready to bake choco mint blossom cookie dough on a baking sheet

Remove from oven and cool for 2 minutes. Then add the kisses into the center of each freshly baked cookie:

placing mint kisses on top of each freshly baked cookie

Serve immediately after placing the mint kisses on top. This is best eaten with hot chocolate or a hot cup of brewed coffee. Yum!

delicious and freshly baked choco late mint blossom cookies

Top Tips

  • When baking in a non-stick cookie sheet, make sure you have parchment paper on top of the sheet or spray it with non-stick cooking spray.
  • To make the mixing process of the butter and sugar easier, make sure you have the butter at room temperature for at least 15-20 minutes after taking it out from the chiller, or longer if you have frozen butter.
  • Be sure to place the mint kisses right after you take the cookies out of the oven. It is so much easier to center the mint kisses when the cookies are still soft.
  • Make big batches of these Chocolate Mint Blossom cookies and wrap them as a gift. You can either use decorative plastic bags or Christmas boxes and you have an instant edible gift which the receiver will surely love!

FAQ

Here are more delicious cookie recipes that you should try:

5 from 2 votes
Print Pin Recipe

Chocolate Mint Blossom Cookies

Don't miss making these Chocolate Mint Blossom Cookies for your Christmas parties - uses just 9 ingredients and takes so little time to bake!
Prep Time10 minutes
Bake Time9 minutes
Total Time19 minutes
Course: Cookies, Desserts
Cuisine: American
Servings: 16 - 24 cookies
Calories: 140kcal
Author: Lainey

Ingredients

  • 1 ½ cups all purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup packed brown sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • approximately 32 mint kisses

Instructions

  • Preheat oven to 375F and prepare baking sheet using parchment paper or baking mat.
  • In a medium size bowl, whisk together the flour, cocoa powder, baking soda, salt and set aside.
  • In a large bowl, add butter, sugar and mix until light and fluffy. Then add the egg, vanilla extract and mix until well combined.
  • Roll cookie dough into 1 inch ball or use ice cream scooper and place on the mat and bak for 8-9 minutes.
  • Remove from oven and cool for 2 minutes. Then add the kisses. Serve immediately.
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Serving: 1cookieCalories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 25mgSodium: 79mgPotassium: 53mgFiber: 1gSugar: 10gVitamin A: 192IUCalcium: 15mgIron: 1mg

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Oreo Waffles

· 9 Comments

Craving a morning treat that turns into a fun breakfast idea? Sink your fork into these fluffy Oreo Waffles, packed with cookie crunch in every bite - a sweet fun twist you won’t forget!

Everything's better with Oreo, isn't it? But let me show you my other family favorite desserts: Nutter Butters, Dirt Pudding and Espresso Brownie Cookies.

oreo waffles on a white plate
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No special occasion necessary - The Oreo waffles recipe can be made for any occasion. They're especially popular for fun or indulgent moments. But they are most perfect for a special breakfast or brunch.

What is Oreo Waffles?

The history of Oreo waffles is rooted more in creative culinary experimentation than in a traditional origin story.

While Oreo cookies were introduced in 1912 by Nabisco and became one of the most iconic snacks worldwide, Oreo waffles are a modern invention that blends the love for this iconic cookie with breakfast foods.

Though there isn’t a single point of origin or a "creator" behind Oreo waffles, they are a testament to the culinary creativity of blending popular snacks with everyday meals.

Variations

  • Churro version - dust with cinnamon sugar, and serve with chocolate dipping sauce.
  • Minty style - add peppermint extract to the batter, then top with mint chocolate chip ice cream.
  • Strawberry - fold crushed Oreos into the batter, top with fresh strawberries, whipped cream, and a chocolate drizzle.

Substitutions

  • Milk - soy milk, almond milk or any plant-based milk can work
  • All-purpose flour - whole wheat flour for a denser texture but a healthier option
  • Granulated sugar - coconut sugar for a more natural sweetener or maple syrup

Storage

  • Store leftover waffles in an airtight container in the refrigerator for up to 3 days.
  • For longer storage, freeze them by placing the waffles in a single layer on a baking sheet, then freezing until solid. Once frozen, transfer to a freezer-safe bag or container and store for up to 1 month.
  • To reheat, toast frozen waffles in a toaster or reheat them in the oven until warmed through.

Ingredients

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

See recipe card for quantities.

Instructions

In a large bowl, whisk the eggs together.

Some eggs being whisked together

Beat until light and fluffy.

Beaten eggs in a transparent bowl

Add the vegetable oil, milk, and vanilla extract. Mix well.

Milk poured over egg mixture and mixed

Gradually add the all-purpose flour, baking powder, salt, granulated sugar, and Oreo crumbs. Stir until well combined.

Mixing all dry ingredients with wet ingredients

Add in your crushed Oreos into the waffle batter.

Pouring crushed oreos into waffle batter

Your waffle batter should now look like this.

Waffle batter in a bowl prepared

Spray the waffle iron with a cooking spray and add the waffle mix. Put just enough waffle batter so it still has space for it to spread and cook evenly.

Waffle batter in a waffle iron

Let it sit for about five to seven minutes if you want your waffles to be a bit crispy.

cooked oreo waffle on a waffle maker

Now it's time to be creative! Garnish your waffles with crumbs, ice cream or whipped cream! Feel free to drizzle some powdered sugar for that melt-in-your-mouth goodness too!

Oreo waffles topped with oreos on a plate

Hint: When preparing your pancake mix or waffle batter, do not over mix. Overmixing will make your waffles or pancake rubbery.

⭐ Top Tips

  • Always spray your waffle maker before putting in some batter. This would prevent the waffles from sticking.
  • If you do not have a food processor to crush the oreo cookies, you can use a blender. it works just as fine.

FAQ

More Recipes

May our Oreo adventures never end! Make your own creamy goodness with my recipes:

Pieces of Oreo sprinkled on waffles
5 from 5 votes
Print Pin Recipe

Oreo Waffles

My Oreo Waffles - a delightful treat for both Oreo enthusiasts and breakfast lovers. Pair it with a glass of almond milk and you're going be wanting more!
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Servings: 4
Calories: 3148kcal

Ingredients

Wet Ingredients:

  • 2 eggs
  • ½ cup vegetable oil
  • 1¾ cups milk
  • 1 teaspoon vanilla extract

Dry Ingredients:

  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • ¼ teaspoon salt
  • 2-3 tablespoons granulated sugar
  • 14 Oreo cookies crushed into crumbs

Instructions

Mix the Wet Ingredients:

  • In a large bowl, beat the eggs until light and fluffy.
  • Add the vegetable oil, milk, and vanilla extract. Mix well.

Add the Dry Ingredients:

  • Gradually mix in the all-purpose flour, baking powder, salt, granulated sugar, and Oreo crumbs. Stir until well combined.

Cook the Waffles:

  • Preheat your waffle maker.
  • Pour the batter into the waffle maker and cook until the waffles are golden brown or crispy, depending on your preference.

Serve:

  • Serve the waffles warm with your favorite toppings, such as whipped cream, syrup, or more crushed Oreos.
Leave a Comment

Notes

*forgot to mention this in the video
Serving: 1gCalories: 3148kcalCarbohydrates: 359gProtein: 60gFat: 166gSaturated Fat: 37gPolyunsaturated Fat: 72gMonounsaturated Fat: 47gTrans Fat: 1gCholesterol: 379mgSodium: 3222mgPotassium: 1432mgFiber: 12gSugar: 114gVitamin A: 1170IUCalcium: 1588mgIron: 35mg

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Apple Cookies

· 5 Comments

Shredded apples and apple pie spice in a cookie taste like you're biting into Fall. With just 8 ingredients, you can bake these delicious, soft, and buttery Apple Cookies in just a few minutes!

apple cookies on a white plate

Tips and Tricks for Making This Apple Cookies Recipe: 

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your Apple Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
  • If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
  • To keep your apple shreds from turning brown, you can soak the apple slices in water with lemon juice before shredding.

How to Make this Apple Cookies Recipe:

Gather the ingredients for this Apple Cookies recipe and once the ingredients are all ready, let's begin!

  • butter
  • brown sugar
  • baking soda
  • apple pie spice
  • egg
  • all-purpose flour
  • apple juice
  • tart apple

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

In a large bowl, mix butter, then add brown sugar and mix very well:

mixing butter and granulated brown sugar in a large bowl

After mixing well, add the baking soda, apple pie spice, and egg then mix again using a handheld mixer:

mixed butter and sugar using a handheld mixer

Add flour and mix and mix again until all the flour is evenly distributed:

adding in the dry ingredients to the butter and sugar mixture for the Apple cookies recipe

Now it's time to add the apple juice and apples and mix. You can use a handheld mixer or a rubber spatula, like what I used here:

adding the apple shreds to the apple cookie dough and mixing it using a rubber spatula

Bake for 12-14 minutes if making large cookies. If you want to have a bigger yield, make smaller cookies, which will also bake faster:

ready to bake Apple cookies on a baking mat

These Apple Cookies made my kitchen smell so good!

freshly baked Apple cookies on a baking mat

These cookies are best served during the Fall season and at Thanksgiving parties since apples are abundant at this time of the year.

delicious and buttery soft Apple cookies on a white plate

Enjoy!

Frequently Asked Questions for the Coffee Mint Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I increase the quantity of shredded apples?

A: Putting more than 1 large apple would make the dough very crumbly and would fall apart during the baking process.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw it completely at room temperature before baking it.

Q: Would this work with almond flour?

A: Using almond flour in this recipe would work as long as you use the same quantity of all-purpose flour as listed.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 10-12 Apple cookies but if you make it smaller, it would make up to 16 cookies per batch.

Q: What did you use for shredding the apples?

A: I used a regular fruit/vegetable shredder with small blades to make the apple shreds small enough to bake fast.

Here are more delicious cookie recipes that you should try:

delicious Apple cookies on a white plate
4.50 from 2 votes
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Apple Cookies

Fresh shreds of apples and apple pie spice in a cookie smells like the Fall season using just 8 ingredients - you can bake these delicious, soft, buttery Apple Cookies in just a few minutes!
Author: Lainey

Ingredients

  • ½ cup butter softened
  • 1 ¼ cups brown sugar packed
  • 1 teaspoon baking soda
  • 1 teaspoon apple pie spice
  • 1 egg
  • 2 ½ cups all purpose flour
  • ½ cup apple juice
  • 1 large tart apple peeled and shredded (1 cup)

Instructions

  • Preheat to 350F, line baking sheet with parchment paper or baking mat.
  • In a large bowl, mix butter, then add brown sugar, baking soda, apple pie spice, egg and mix very well. Add flour and mix, then add the apple juice and apples and mix very well.
  • Bake for 12-14 minutes if making large cookies.
Leave a Comment

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Chocolate Ganache Blondies

· Leave a Comment

Chocolate Ganache Blondies is a yummy, baked dessert loaded with white and dark chocolate chips, topped with dark chocolate ganache and rock salt! This is a dessert that never goes out of season. It's always a hit, especially to those who love filling, chocolate desserts that are easy to make!

chocolate ganache blondies on a white square plate

Tips on How to Make Chocolate Ganache Blondies:

  • Before mixing the dry ingredients like all-purpose flour and granulated sugar, sift them individually. This easy but very important step would make your chocolate ganache blondies nice and evenly textured. It wouldn’t be fun biting into a lump of flour in between 🙂
  • If you don’t have chocolate chips and have a chocolate bar instead, simply chop it in small bits and you have equally delicious chocolate chips to go with your chocolate ganache blondies!
  • Do not over-mix the batter. Over-mixing will make the final baked product harder and rubbery.

How to Make Chocolate Ganache Blondies:

These are the ingredients that you will need:

BLONDIES

  • butter
  • brown sugar
  • egg
  • vanilla extract
  • salt
  • all-purpose flour
  • semi chocolate chips
  • white chocolate chips
  • dried cranberries

GANACHE

  • semisweet chocolate chips
  • half & half

Before starting the mixing process, preheat oven to 350F, line an 8x8 pan with parchment paper or foil.

In a large bowl, whisk together the butter and sugar until smooth:

mixing the sugar an butter for chocolate ganache blondies recipe

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

adding egg to the sugar and butter mixture

Mix in the salt, flour and stir until combined and mix with the wet ingredients:

mixing the wet and dry ingredients

The batter should look like this, well-mixed and smooth without four lumps:

batter of chocolate ganache blondies

Next add white chocolate chips, chocolate chips, and cranberries and fold into the batter:

adding the dark and white chocolate chips to the blondies batter

The final dough should look like this:

ready to bake blondie batter

Place the batter into the pan and bake or 20-25 minutes. Let it cool after taking out from the oven:

freshly baked chocolate ganache blondies
melting the chocolate chips in milk

To make the ganache, to a saucepan add chocolate chips, heavy whipping and heat over medium-high fire until melted:

The ganache must be silky smooth and with no visible lumps:

ready to use chocolate ganache

Then pour over the baked blondies and smother until all of the blondies surface is covered with chocolate ganache:

topping the blondies with chocolate ganache

Serve when ganache has hardened. Top it with rock salt for a more intense sweet flavor:

freshly made chocolate ganache blondies

Slice it depending on how big you want each serving to be 🙂 For me, the bigger the slice, the better!

freshly baked chocolate ganache blondies on a white plate

Frequently Asked Questions for the Chocolate Ganache Blondies Recipe:

Q: Should these  chocolate ganache blondies be refrigerated after baking?

A: You can keep it in room temperature for at least a few hours. But to be sure that the ganache won't melt, you can keep this in the fridge but make sure to store them in an airtight container.

Q: Can I increase the quantity of the chocolate chips?

A: Yes, you can add more, but also remember to not put too much chocolate chips as it might cause the blondies to break apart.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw completely before baking it.

More chocolate dessert recipes you will love:

delicious chocolate ganache blondies on a white plate
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Print Pin Recipe

Chocolate Ganache Blondies

Chocolate Ganache Blondies is a yummy, baked dessert loaded with white and dark chocolate chips, topped with dark chocolate ganache and rock salt!
Author: Lainey

Ingredients

  • ½ cup butter melted
  • 1 cup packed brown sugar
  • 1 egg
  • 1 1/12 teaspoon vanilla extract
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • ¼ cup semi chocolate chips
  • ½ cup white chocolate chips
  • ½ cup dried cranberries
  • GANACHE
  • 1 cup semisweet chocolate chips
  • 2 tablespoons half & half

Instructions

  • Preheat oven to 350F, line an 8x8 pan with parchment paper or foil.
  • In a large bowl, whisk together the butter and sugar until smooth. Then add the egg, vanilla extract and mix until well combined.
  • Mix in the salt, flour and stir until combined. Next add white chocolate chips, chocolate chips, and cranberries and fold into the batter. Place the batter into the pan and bake or 20-25 minutes.
  • To make the ganache, to a saucepan add chocolate chips, heavy whipping and heat over medium high fire until melted, then pour over the baked blondies. Serve when ganache has hardened.
Leave a Comment

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Sweet Potato Cookies

· 4 Comments

These Sweet Potato Cookies are perfect for breakfast, snacks, or even an after-workout snack. They are soft, and buttery, and offer a lot of texture of raisins and almonds. They are loaded with nutrients that will give you the energy you need.

holding a sweet potato cookie in one hand

Tips and Tricks for Making This Sweet Potato Cookies Recipe: 

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your Sweet Potato Cookies, store them in an airtight container so you can enjoy them for several days - that is if you did not eat the whole batch in one sitting.
  • If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
  • When adding the raisins, it is important not to overmix them. So just use the folding method, where you slightly "fold in" the ingredients and do not vigorously mix them.
  • For a more nutritious cookie, you can add chia seeds. That is such an energy booster addition!
  • In mashing the sweet potato after boiling it, you can peel it and mash it using a food processor. But in this recipe, I just peeled the sweet potato and mashed using a fork.

How to Make this Sweet Potato Cookies Recipe:

Gather the ingredients for this Sweet Potato Cookies recipe and once the ingredients are all ready, let's begin!

  • butter
  • sugar
  • egg
  • mashed sweet potato
  • vanilla extract
  • all-purpose flour
  • baking powder
  • ground cinnamon
  • baking soda
  • salt
  •  ground allspice
  • slivered almonds
  • raisins

Preheat oven to 375F, and prepare cookie sheets using parchment paper or a baking mat.

In a large bowl, cream together the butter and sugar until light and fluffy:

creaming the butter and sugar using a handheld mixer

In another bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, baking soda, salt, and ground allspice:

mixing the dry ingredients of the Sweet Potato cookies recipe using a wire whisk

Add the mashed sweet potatoes and egg to the butter and sugar mixture and mix well:

adding the mashed sweet potato to the wet ingredients

The mixture would then look like this, a bit thin but it would be all good once we add the other dry ingredients:

wet ingredients of the sweet potato cookies recipe

Then add the dry ingredients to the wet ingredients:

sweet potato cookie dough in a large bowl

Fold in the almonds and raisins:

adding in the raisins and slivered almonds to the sweet potato cookie dough

Roll into 2-inch balls and bake for 13-15 minutes:

ready to bake sweet potato cookies on a baking mat

Here you go! These Sweet Potato Cookies smell so good, you guys!

freshly baked sweet potato cookies on a red cake tray

Frequently Asked Questions for the Sweet Potato Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw it completely at room temperature before baking it.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 10-12 Apple cookies but if you make it smaller, it would make up to 16 cookies per batch.

Q: Would this recipe work with canned pumpkin puree instead of mashed sweet potato?

A: Yes, that would work. Just make sure you still get the same consistency of the cookie dough which is not too wet.

Here are more delicious cookie recipes that you should try:

5 from 1 vote
Print Pin Recipe

Sweet Potato Cookies

Sweet Potato Cookies are perfect for breakfast and snacks and a perfect energy booster which will keep you on the go!
Author: Lainey

Ingredients

  • 1 cup butter softened
  • 1 cup sugar
  • 1 large egg
  • 1 cup mashed sweet potato
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ½ teaspoon ground all spice
  • 1 cup slivered almonds
  • 1 cup raisins

Instructions

  • Preheat oven to 375F, prepare cookie sheets using parchment paper or baking mat.
  • In a large bow, cream together the butter and sugar until light and fluffy.
  • In another bowl, whisk together the all purpose flour, baking powder, ground cinnamon, baking soda, salt, ground all spice.
  • Then add the dry ingredients into the wet ingredients. Fold in the almonds and raisins.
  • Roll into 2 inch balls and bake for 13-15 minutes
Leave a Comment

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Donut & Muffins | 2 Ingredients ONLY

· 2 Comments

Try making these delicious pumpkin donuts and chocolate muffins using 2 ingredients only. They are easy to make and perfect for breakfast, brunch, or snacks!

donuts on a white plate

Tips and Procedures: 

  • If you do not have an oven, you can make the donuts by deep-frying them but of course, there would be added fat content to them because of the oil we use in frying.
  • For a more festive look, top the muffins with whipped cream or cool whip before serving.

How to Make this Donut & Muffins:

Gather the ingredients for this Donut & Muffins | 2 Ingredients ONLY.

Donuts:

  • 1 can pure pumpkin
  • 1 yellow box cake mix

CUPCAKES/MUFFINS

  • 1 can pure pumpkin
  • 1 dark chocolate cake mix

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

To make the donuts, preheat the oven to 400F and oil the donut pans:

Use a super moist butter yellow cake mix and a can of pumpkin puree:

yellow cake mix and pumpkin puree

In a large bowl mix together the pure pumpkin and cake mix.

mixing the cake mix and pumpkin puree

Mix until they are well-blended, just like so:

donut batter

Add the batter into a pastry bag and pipe it into the donut pans and bake for 10 minutes.:

ready to bake donuts

Frost with any of your favorite pumpkin or peanut butter frosting!

frosting the pumpkin donuts

Aren't they looking so delicious?!?

delicious pumpkin donuts on a white plate

To make the Cupcakes/Muffins, preheat oven to 350F and oil the cupcake pan.

Use a super moist dark chocolate cake mix and a can of pumpkin puree:

chocolate cake mix and pumpkin puree

In a large bowl mix together the pure pumpkin and cake mix:

pumpkin muffin batter

Then scoop into cupcake pans and bake for 15-18 minutes:

ready to bake pumpkin muffins

Tadaaa!!! With just two ingredients, you now a delicious and filling cupcakes/muffins!

freshly baked pumpkin muffins
Donuts and muffins step by step guide

Frequently Asked Questions:

Q: How many servings would this recipe do?

A: For the muffins, you can make 6-8 pieces. For the donuts, you can make 6 donuts using this recipe.

Q: Can I use any brand of instant cake mix?

A: Yes, you can use any brand, whatever is available in your area, or any of your favorite cake mix brands.

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Donuts & Muffins

Here's an easy donut and muffin recipe that needs 2 ingredients only. They are delicious, filling, and perfect for breakfast, dessert, or snacks!
Course: 2 Ingredients ONLY
Author: Lainey

Ingredients

  • 1 can pure pumpkin
  • 1 yellow box cake mix

Cupcakes/Muffins

  • 1 can pure pumpkin
  • 1 dark chocolate cake mix

Instructions

  • To make the donuts, preheat oven to 400F and oil the donut pans.
  • In a large bowl mix together the pure pumpkin and cake mix. Add the batter into a pastry bag and pipe into the donut pans.
  • Bake for 10 minutes.
  • To make the Cupcakes/Muffins, preheat oven to 350F and oil cupcake pan.
  • In a large bowl mix together the pure pumpkin and cake mix, then scoop into cupcake pans
  • Bake for 15-18 minutes.
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Carrot Sugar Cookies

· 3 Comments

Fall is finally here, bringing cooler days and cozy treats! What better way to celebrate the season than with Carrot Sugar Cookies? These soft and chewy cookies are packed with the warm flavors of ground cinnamon, sweet grated carrots, and buttery goodness. With just the right amount of sugar to enhance their natural sweetness, they make the perfect autumn treat!

And since we have the cookie talk going, try my favorite cookie recipes: Vegan Shortbread Cookies, Sweet Potato Cookies, and Easy No Bake Nutella Cookies!

Carrot cookies decorated with maple leaves
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What are Carrot Sugar Cookies?

Carrot Sugar Cookies are soft, sweet, and spiced cookies that combine the comforting flavors of sugar cookies with the subtle earthiness of grated carrots. Infused with warm cinnamon and buttery goodness, these cookies have a tender texture with a slight chewiness from the carrots. The natural sweetness of the carrots pairs perfectly with sugar, creating a delightful balance of flavors.

History of Carrot Sugar Cookies

Carrot-based desserts have been around for centuries, with origins dating back to medieval Europe when sweeteners were scarce, and carrots were used as a natural substitute for sugar. Over time, carrot cake became a beloved treat, and bakers started experimenting with other ways to incorporate carrots into desserts. Carrot Sugar Cookies likely emerged as a creative variation, blending the classic elements of sugar cookies with the subtle sweetness and moisture of grated carrots.

When is this Dish Typically Enjoyed?

Carrot Sugar Cookies are enjoyed in fall and spring, especially around holidays like Thanksgiving and Easter. They make a cozy treat for tea time, dessert tables, or homemade gifts year-round!

Substitutions

  • Butter - Coconut oil, margarine, or unsweetened applesauce
  • Brown Sugar - Coconut sugar, white sugar + molasses, or maple syrup
  • All-Purpose Flour - Whole wheat flour, oat flour, or gluten-free flour blend
  • Ground Cinnamon - Pumpkin spice, apple pie spice, or ground nutmeg
  • Powdered Sugar - Blended granulated sugar, cornstarch + sugar, or coconut sugar
Carrot Sugar Cookies on a white plate

Recipe Variations

  • Cream Cheese Frosted – Top with cream cheese frosting and chopped walnuts.
  • Chewy Oatmeal – Add quick oats for a heartier texture.
  • Nutty Carrot – Mix in chopped pecans or walnuts for crunch.
  • Spiced Carrot – Enhance flavors with nutmeg, ginger, or cloves.

Storage

  • Room Temperature: Store cookies in an airtight container at room temperature for up to 3 days. Keep them in a cool, dry place to prevent them from becoming too soft.
  • Refrigerator: For longer freshness, place cookies in an airtight container in the refrigerator for up to 1 week. Let them come to room temperature before serving for the best texture.
  • Freezer: Freeze cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag or container. Freeze for up to 3 months. Thaw in the refrigerator or at room temperature before enjoying.
  • For Frosted or Glazed Cookies: Store in the fridge and separate layers with parchment paper to prevent sticking.

Ingredients

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

See recipe card for quantities.

Instructions

In a large bowl, beat together butter and brown sugar until light and fluffy. Then add in the carrot and vanilla extract and continue mixing until well combined.

carrots added to butter and sugar in mixer

In another bowl, whisk together the flour, cinnamon, and salt.

Bowl of dry ingredients with cinnamon and baking soda for carrot sugar cookies.

Then gradually add the dry ingredients into the wet ingredients and mix until well combined.

mixing dry ingredients into the wet ingredients

Divide the dough in half, shape into a square, wrap in plastic wrap and refrigerate for at least 2 hours or best overnight.

cookie dough wrapped in a saran wrap

Preheat oven to 325 and prepare cookie sheets by using parchment paper or use a nonstick cookie sheet. While preheating your oven, roll out the cookie dough and flatten using a rolling pin.

flattening dough using a rolling pin

After getting the thickness wanted, cut out circles using a cookie cutter.

making circles using a round cookie cutter

Bake for 10-12 minutes or until edges are light brown then remove the cookie sheet and transfer to cookie rack, sprinkle powdered sugar.

carrot cookies on a white rectangular plate

The excess dough from the circle Carrot Sugar Cookies was made into leaf Carrot Sugar Cookies! Aren't they too cute to eat?!

Hint: Chill the dough well to make shaping and baking easier.

⭐ Top Tip

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your Carrot Cookies, store them in an airtight container so you can enjoy them for several days.
  • If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
  • If you do not have slivered almonds, you can use any nuts that you have in your pantry.
  • For a more nutritious cookie, you can add in chia seeds. That is such an energy booster addition!

FAQ

More Recipes

Here are more delicious cookie recipes that you should try:

5 from 2 votes
Print Pin Recipe

Carrot Sugar Cookies

Soft, buttery Carrot Sugar Cookies with fresh grated carrots and a hint of cinnamon - a perfect twist on a classic treat!
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 24 cookies
Calories: 124kcal
Author: Lainey

Ingredients

  • 1 cup butter softened
  • ½ cup brown sugar packed
  • ¼ cup grated carrots
  • 1 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon salt
  • powdered sugar for dusting

Instructions

Prepare the Dough:

  • In a large bowl, beat together butter and brown sugar until light and fluffy.
  • Add grated carrots and vanilla extract, and mix until well combined.

Combine the Dry Ingredients:

  • In a separate bowl, whisk together flour, cinnamon, and salt.
  • Gradually add this mixture into the wet ingredients and mix until a soft dough forms.

Chill the Dough:

  • Divide the dough in half and shape into a square.
  • Wrap in plastic wrap and refrigerate for at least 2 hours (or overnight for best results).

Bake the Cookies:

  • Preheat oven to 325°F (163°C).
  • Line a cookie sheet with parchment paper.
  • Slice or roll the dough into cookies and place on the prepared sheet.
  • Bake for 10-12 minutes or until the edges are light golden brown.

Cool & Serve:

  • Transfer cookies to a wire rack and dust with powdered sugar.
  • Let them cool completely before serving.
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Serving: 1gCalories: 124kcalCarbohydrates: 13gProtein: 1gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 20mgSodium: 87mgPotassium: 24mgFiber: 0.4gSugar: 5gVitamin A: 459IUVitamin C: 0.1mgCalcium: 9mgIron: 1mg

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Easy Boston Cream Cupcakes

· 3 Comments

This Boston Cream Cupcake recipe is easy to follow, delicious, and would make a lovely dessert centerpiece for any party or family gathering! Also, this famous cupcake is usually made using an instant cake mix, but I'm going to teach you how to make it from scratch!

Easy Boston cream cupcakes

One of the easiest ways to make Boston Cream Cupcakes (without using cake mix) is foolproof! I used instant vanilla pudding for the filling and it's so good with the cupcakes!! The ganache is excellent and it's so easy to make.  Adding the light corn syrup aids the chocolate and makes it easier to make! (At least to me.) One of my favorite cupcake recipes yet!!

Tips and Procedures: 

  • Adding light corn syrup to the ganache is important as it tends to give out a delicious luster.
  • If you love your ganache to be a bit sweeter, you can use semi-sweet chocolate chips.
  • When adding the vanilla cream pudding, you can place it in a pastry bag and fill the cupcakes as needed

How to Make this Easy Boston Cream Cupcakes Recipe:

Gather the ingredients for this Easy Boston Cream Cupcakes and once the ingredients are all ready, let's begin!

  • unsalted butter softened
  • sugar
  • vanilla extract
  • eggs
  • cups flour
  • baking powder
  • salt
  • buttermilk

Filling

  • Instant Vanilla Pudding
  • milk

Ganache

  • heavy whipping cream
  • dark chocolate chips
  • light corn syrup

Preheat the oven to 350 F, and prepare a muffin pan by using cupcake liners or greasing the pan.

In a large mixing bowl, beat together the butter and sugar:

mixing butter and sugar using a stand mixer for easy Boston cream cupcakes recipe

Add vanilla and eggs what a time, beating after each addition. Set bowl aside:

wet ingredients of easy boston cream cupcakes recipe

In another bowl, mix together flour, baking powder, and salt. Alternate adding the flour mixture and butter, beating until well combined:

adding flour to the wet ingredients of easy Boston Cream Cupcakes

Fill the batter ¾ of the way full:

scooping the easy Boston Cream cupcakes batter to the cupcake liners

Bake for 20-25 minutes or until golden brown and cool completely:

freshly baked Easy Boston Cream cupcakes on a cooling rack

To make the filling, in a large bowl add the instant vanilla pudding and 3 cups of milk. Mix until it becomes custard-like. Refrigerate it until ready to use:

adding milk to the vanilla pudding mix

To make the ganache, in a small bowl, add the dark chocolate chips and heavy cream, and microwave for 1 minute:

adding whipping cream to the chocolate chips in a bowl

Add the light corn syrup and mix until the chocolate thickens:

mixing the chocolate ganache with light corn syrup as topping for the easy Boston Cream Cupcake

To assemble the cupcakes, cut the cool cupcakes in half:

cutting the cupcake in half with a knife

You can also cut a hole in the middle of the cupcake using a knife, just like so:

cutting a hole in the middle of the cup[cake using a knife to be filled with vanilla pudding

Using a spoon add some of the fillings to the bottom of the cupcake, then cover it:

vanilla pudding in the center of the cupcake

The cupcake would look like this when you cut it in half after adding some fillings in the middle:

vanilla pudding in the middle of the Easy Boston Cream cupcake

You can then slowly drizzle the cupcake with ganache:

drizzling ganache on top of the easy Boston cream cupcake

Tadaah! Wasn't that so easy to do? Easy Boston Cream Cupcakes are best served immediately 🙂

ready to serve Boston cream cupcakes

Frequently Asked Questions for the Easy Boston Cream Cupcakes Recipe:

Q: Why is it called Boston cream cupcake?

A: Boston Cream pie is the official dessert of Massachusetts, and Boston is the capital of Massachusetts, hence the dessert was named after that capital.

Q: Should these cupcakes be refrigerated when I make them a day ahead?

A: You can opt not to chill it but for safe storage, you can keep it refrigerated until you are ready to serve them.

Here are more cupcake recipes you can try! Happy Baking!

drizzling ganache on top of cupcake
5 from 1 vote
Print Pin Recipe

Easy Boston Cream Cupcakes

One of the easiest way to make Boston Cream Cupcakes without using cake mix and it’s fool proof!
Author: Lainey

Ingredients

  • ¾ unsalted butter softened
  • 1 cup sugar
  • 2 teaspoons vanilla extract
  • 3 eggs
  • 1 ½ cups flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ⅔ cup buttermilk

Filling

  • Instant Vanilla Pudding
  • 3 cups milk

Ganache

  • ⅔ cups heavy whipping cream
  • 1 cup dark chocolate chips
  • 1 tablespoon light corn syrup

Instructions

  • Preheat oven to 350 F, prepare muffin pan by using cupcake liners or greasing the pan.
  • In a large mixing bowl, beat together the butter and sugar. Add vanilla and eggs what a time, beating after each addition. Set bowl aside.
  • In another bowl mix together flour, baking powder, salt.
  • Alternate adding flour mixture and butter, beating until well combined.
  • Fill the batter ¾ of the way full.
  • Bake for 20-25 minutes or until golden brown and cool completely.
  • To make the filling, in a large bowl add the instant vanilla pudding and 3 cups of milk. Mix until it becomes custard like. Refrigerate until ready to use.
  • To make the ganache, in a small bowl add the dark chocolate chips, heavy whipping cream and microwave for 1 minute. Add the light corn syrup and mix until the chocolate thickens.
  • To assemble the cupcakes, cut the cool cupcakes in half, using a spoon add some of the filling to the bottom of the cupcake, then cover it, and then slowly drizzle the ganache.
  • Best served immediately
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Gingersnap Cream Cookie Cups

· 2 Comments

These Gingersnap Cream Cookie Cups taste like old-fashioned Christmas. The flavor combination of molasses and ginger is wonderful. 
gingersnap cream cookie cups on a cake tray

Tips and Tricks for Making This Gingersnap Cream Cookie Cups Recipe: 

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • Looking for a gift idea this Christmas? Place these Gingersnap Cream Cookie Cups in a decorative Christmas box and voila, you have a delicious gift for your most loved persons 🙂
  • If you do not have nonstick muffin pans, you can spray your muffin trays with baking spray.
  • For a more nutritious cookie, you can add in chia seeds. That is such an energy booster addition!
  • Do you love more texture in your cookie cups? Add in some slivered almonds or peanuts to the dough before baking them!
  • If you want an easier cookie cup topping, use ice cream instead of whipped cream! Yum!

How to Make this Gingersnap Cream Cookie Cups Recipe:

Gather the ingredients for this Gingersnap Cream Cookie Cups recipe and once the ingredients are all ready, let's begin!

  • all-purpose flour
  • whole wheat flour
  • sugar
  • ground ginger
  • ground cinnamon
  • salt
  • baking soda
  • unsweetened applesauce
  • molasses
  • egg
  • canola oil

FOR THE FILLING:

  • heavy whipping cream
  • cream cheese
  • confectioners sugar
  • vanilla extract
ingredients of the gingersnap cream cookie cups

Preheat oven at 350 and oil mini cupcake can or you can use a mini muffin pan.

In a large bowl mix together flours, sugar, ginger, cinnamon, salt, and baking soda, then set aside:

mixing the dry ingredients of the gingersnap cream cookie cups using a wire whisk

In another bowl mix together the applesauce, molasses, egg, and oil:

mixing the vanilla, canola oil and eggs using a wire whisk

Add the wet ingredients into the dry ingredients and mix until well combined. The batter will be wet:

mixing the gingersnap cream cookie cups dough

Using a mini cookie scooper, place the dough into the mini cupcake pan and bake for 10-12 minutes or until golden brown:

scooping the gingersnap cream cookie cups into mini muffin tray

Remove from oven and using a cap from a water bottle press into the cookie to make a crater and allow to cool completely:

making a hole in the center of the gingersnap cookie cups using a bottle cap

To make the filling, in a small bowl beat the whipped cream until it forms a stiff peak, set aside.

mixed cream for gingersnap cream cookie cups

Then in another small bowl beat the cream cheese and vanilla extract, then add the confectioner's sugar and mix until well combined. Gently fold in the whipped cream until well combined:

pouring vanilla to the cream cheese

Then place the filling into the cookie cups, like so:

adding the whipped cream on top of each gingersnap cream cookie cups

These Gingersnap Cream Cookie Cups are best served chilled to keep the cream topping from melting.

cookie cups

 

Frequently Asked Questions for the Gingersnap Cream Cookie Cups Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw completely at room temperature before baking it.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 16-20 Gingersnap cream cookie cups per batch.

Q: Do you think you can freeze the cookie cups and frost later?

A: Yes, that is possible. Just thaw the cookie cups by placing at room temperature for at least an hour and top with whipped cream as desired.

Here are more delicious cookie recipes that you should try:

topping the cookie cups with whipped cream
5 from 1 vote
Print Pin Recipe

Gingersnap Cream Cookie Cups

Make these bite-sized Gingersnap Cream Cookie Cups in just a few steps and ingredients available in your own kitchen!
Author: Lainey

Ingredients

  • 1 ½ cups all purpose flour
  • ½ cup whole wheat flour
  • ⅓ cup sugar
  • 1 ½ teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ¼ cup unsweetened applesauce
  • ¼ cup molasses
  • 1 egg
  • ¼ cup canola oil
  • FILLING
  • ½ cup heavy whipping cream whipped
  • 4 oz cream cheese
  • ½ cup confectioners sugar sifted
  • ¾ teaspoon vanilla extract

Instructions

  • Preheat oven at 350 and oill mini cupcake can.
  • In a large bowl mix together flours, sugar, ginger, cinnamon, salt and baking soda, then set aside.
  • In another bowl mix together the applesauce, molasses, egg, and oil. Add the wet ingredients into the dry ingredients and mix until well combined. (Batter will be wet)
  • Using a mini cooke scooper, place the dough into the mini cupcake pan. Bake for 10-12 minutes or until golden brown.
  • Remove from oven and using a cap from a water bottle press into the cookie to make a crater. Allow to cool completely.
  • To make the filling, in a small bowl beat the whip cream until it forms a stiff peak, set aside. Then in another small bowl beat the cream cheese and vanilla extract, then add the confectioners sugar and mix until well combined. Gently fold in the whip cream, then place the filling into the cookie cups.
  • Serve chilled.
Leave a Comment

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Foolproof Chocolate Vanilla Creme Puffs

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This is THE recipe to use to make Creme Puffs, it's easy and it's fool proof!  I love making homemade cream puffs because the taste is so much better and you get to choose what kind of filling to use.  Enjoy!

cream puffs

cream puffs

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 !

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Fool Proof Cream Puffs

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Foolproof Chocolate Vanilla Creme Puffs

Course: Dessert
Servings: 6 large

Ingredients

  • ½ cup butter
  • 1 cup water
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • 4 eggs
  • 2 3.5 oz instant vanilla pudding mix or your choice of flavor
  • 2 cups heavy cream
  • 1 cup milk
  • 4 tablespoons butter
  • ½ cup semisweet chocolate chips
  • 2 teaspoons light corn syrup

Instructions

  • Preheat oven to 425F and prepare baking sheet using parchment paper or an ungreased pan.
  • In a sauce pan, bring the water and butter to a rolling boil then stir in flour and salt and mix until it forms a ball.
  • In a large mixing bowl, transfer the dough and allow it to cool for 3-4 minutes. Next add each of the egg one at time mixing well after each one. Using a pastry bag, pipe the dough onto the baking sheet.
  • Bake for 20-25 minutes or until golden brown. Allow it to cool completely
  • To make the filling, mix together the instant pudding mix, cream, and milk. Refrigerate to set and once the cream puffs has cooled, cut the cream puffs in half and pipe the filling onto the puff.
  • To make the glaze, melt the butter, then add the chocolate chips and syrup and mix until well combined, glaze should be thick after 2-3 minutes.
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Snickerdoodle Candy Corn Cookies

· 10 Comments

Today I made Snickerdoodles and added some candy corn for a festive look! This is such an easy recipe to make especially if you are using a cake mix. You can even bake these Snickerdoodle Candy Corn Cookies with your kids!
snickerdoodle candy corn cookies on a white plate

Tips and Tricks for Making This Snickerdoodle Candy Corn Cookies Recipe: 

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your Snickerdoodle Candy Corn Cookies, store them in an airtight container so you can enjoy them for several days.
  • If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
  • If you are planning to do a Halloween trick or treat, these Snickerdoodle Candy Corn Cookies will be great treats for kids! Just pack these cookies after cooling them completely.
  • For uniformly sized cookies, use a mini cookie scoop to form the dough.

How to Make this Snickerdoodle Candy Corn Cookies Recipe:

Gather the ingredients for this Snickerdoodle Candy Corn Cookies recipe and once the ingredients are all ready, let's begin!

  • sugar
  • ground cinnamon
  • Yellow Cake Mix*
  • eggs
  • vegetable oil
  • candy corn

Preheat oven to 375F, using parchment paper to cover the cookie sheet,

Combine sugar and cinnamon in a small bowl and mix. Set aside:

mixing sugar and cinnamon in a glass bowl for snickerdoodle candy corn cookies

Mix together cake mix, eggs, oil in a large bowl and stir until well blended:

mixing the 2 eggs, oil and the cake mix using a handheld mixer

The dough will then look like this after mixing:

snickerdoodles cookie dough in a bowl

Then add the candy corn and mix well:

mixing the candy corn in the snickerdoodle cookie dough using a handheld mixer

Shape dough into 1 inch balls and roll in the cinnamon-sugar mixture:

rolling the cookie dough into the cinnamon-sugar mixture

Flatten each cookie before popping into the oven, like so. Bake for 8-9 minutes and serve:

flattening each cookie using the hand

Although this cookie is on the sweet side because of the candy corns, it has a balance of tang and sweetness. And yes, it smells so good, Simply Bakers!

delicious snickerdoodle candy corn cookies oozing with melted candy corn

To add a little flair, top with candy corn before serving.

snickerdoodle candy corn cookies topped with candy corn on a white plate

Frequently Asked Questions for the Snickerdoodle Candy Corn Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: Can I increase the quantity of candy corn in this recipe?

A: Putting more than 1 cupe would make the dough very crumbly and would fall apart during the baking process.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw completely at room temperature before baking it.

Q: How many cookies would this recipe make?

A: If you make large cookies, you can make 10-12 Apple cookies but if you make it smaller, it would make up to 16 cookies per batch.

Here are more delicious cookie recipes that you should try:

delicious and freshly baked snickerdoodle candy corn cookies
1 from 1 vote
Print Pin Recipe

Snickerdoodle Cookies using Cake Mix

Snickerdoodle Candy Corn Cookies are perfect to make as Halloween treats or just for a delicious and easy to make snacks and I made this by using a cake mix!
Calories: 910kcal
Author: Lainey

Ingredients

Cinnamon Sugar:

  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon

Cookies:

  • 1 15.25 oz Yellow Cake Mix*
  • 2 eggs**
  • ¼ cup vegetable oil**
  • 1 cup candy corn do not add extra, too much candy corn will turn the cookie into a candy corn blob.

Instructions

  • Preheat oven to 375F and cover your cookie sheet with parchment paper or a baking mat, set aside.
  • In a small mixing bowl, combine sugar and cinnamon and mix until combined, set aside.
  • In a large mixing bowl, add yellow cake mix, eggs, oil, and mix until well combined.
  • Next add the candy corn and mix until just combined.
  • Shape dough into 1 inch balls, then roll in the cinnamon sugar mixture, and place on baking sheet with 2 inches of space between the unbaked cookies.
  • Flatten the cookies with your palm and make sure the candy corns are not too close to the edges (candy corns melt in high heat), then bake for 8-9 minutes.
  • Allow it to cool for about 5 minutes before transferring it to a cookie rack to cool completely.
Leave a Comment

Notes

*If you don't have premade yellow cake mix available, feel free to use my homemade cake mix.
**If you are using my homemade yellow cake mix, don't add the 2 eggs and the oil.  Follow the exact recipe of my homemade yellow cake mix. 
Serving: 1gCalories: 910kcalCarbohydrates: 196gProtein: 11gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 327mgSodium: 595mgPotassium: 131mgFiber: 1gSugar: 181gVitamin A: 481IUVitamin C: 1mgCalcium: 70mgIron: 2mg

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S'mores Candy Corn Cookies

· 2 Comments

This quick and easy S'mores Candy Corn Cookies are perfect for baking with your kids or a Halloween party or for baking with your kids. It's easy, festive, and full of rich chocolate!  

s'mores candy corn cookies on a square white plate

Tips and Tricks for Making This S'mores Candy Corn Cookies Recipe: 

  • Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
  • After baking your S'mores Candy Corn Cookies, store them in an airtight container so you can enjoy them for several days.
  • If you do not have nonstick cookie sheets or pans, you can line your cookie sheets with parchment paper.
  • If you are planning to do a Halloween trick or treat, these S'mores Candy Corn Cookies will be great treats for kids! Just pack these cookies in cute goody bags after cooling them completely.

How to Make this S'mores Candy Corn Cookies Recipe:

Gather the ingredients for this S'mores Candy Corn Cookies recipe and once the ingredients are all ready, let's begin!

  • butter
  • granulated sugar
  • vanilla extract
  • eggs
  • all-purpose flour
  • unsweetened cocoa powder
  • baking soda
  • salt
  • graham cracker crumbs
  • miniature chocolate chips
  • S'mores Candy Corn

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

In a large bowl beat together butter and granulated sugar:

mixing butter and sugar for the Smores Candy Corn cookies

Next, add vanilla extract and eggs. Once everything is mixed in, set the bowl aside:

 

adding eggs and vanilla extract to the sugar and butter mixture

This is how the consistency of the mixture should look like - creamy and with lumps of butter:

wet ingredients of s'more candy corn cookies

In another bowl, mix together the flour, cocoa powder, baking soda, salt, and graham crackers:

mixing the flour, cocoa powder and graham

Once everything is mixed very well, pour the dry ingredients into the wet ingredients and mix until well combined:

combining the wet and dry ingredients of the s'mores candy corn cookies using a handheld mixer

Then add the mini chocolate chips and s'mores candy corn and mix well:

adding in the chocolate chips and s'mores candy corn cookies

Roll the dough into 2 inch balls and bake for 10-12 minutes in the preheated oven:

ready to be baked s'mores cookie dough

Allow the cookies to cool for 2 more minutes on the pan, then transfer the cookies to a cookie rack:

freshly baked s'mores candy corn cookies on a baking mat

Frequently Asked Questions for the Snickerdoodle Candy Corn Cookies Recipe:

Q: Should these cookies be refrigerated?

A: Yes, you can keep this in the fridge but make sure to store them in an airtight container. Place at room temperature before serving or warm them up in a microwave oven.

Q: How can I melt a frozen butter before mixing with the sugar in this recipe?

A: You can let it thaw at room temperature or pop it in a microwave oven for just a few seconds. Be careful not to melt the butter because it will not be creamy when you mix it with the sugar.

Q: Can I make the dough ahead and freeze it?

A: Yes, you can freeze the mixed dough and thaw completely at room temperature before baking it.

Here are more delicious cookie recipes that you should try:

easy and delicious S'mores candy corn cookies on a white plate
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S'mores Cookies

S'mores Candy Corn Cookies are perfect to make as Halloween chocolate treats or bake these for your kids' snacks!
Course: Dessert
Author: Lainey

Ingredients

  • 1 cup butter softened
  • 1 ½ cups granulated sugar
  • 2 teaspoons vanilla extract
  • 2 eggs
  • 2 cups all purpose flour
  • ¾ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¼ cup graham cracker crumbs
  • ½ cup miniature chocolate chips
  • 1 bag S'mores Candy Corn

Instructions

  • Preheat oven to 350F and prepare cookie sheets using a baking mat or parchment paper.
  • In a large bowl beat together butter, granulated, next add vanilla extract and eggs. Once everything is mixed in, set the bowl aside.
  • In another bowl, mix together the flour, cocoa powder, baking soda, salt, and graham crackers. Once everything is mixed very well, pour the dry ingredients into the wet ingredients and mix until well combined.
  • Then add the mini chocolate chips, s'mores and mix.
  • Roll the dough into 2 inch balls and bake for 10-12 minutes in the preheated oven.
  • Allow the cookies to cool for 2 more minutes on the pan, then transfer the cookies to a cookie rack.
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Pumpkin Spice Dump Cake

· 7 Comments

Dump Cake?! Don't let the name of the recipe fool you, this Pumpkin Spice Dump Cake is like biting into fall. This easy fall dessert has a gooey pumpkin base and crunchy topping you will absolutely enjoy.

On the lookout for more pumpkin recipes? Try my Pumpkin Brownies, Pumpkin Spice Granola, and Pull Apart Pumpkin Bread.

pumpkin dump cake in a shot glass
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freshly baked pumpkin dump cake

Substitutions

  • You can use pumpkin puree instead. The fresher it is, the better. Although most of the time it is more convenient to use those canned pumpkins.
  • You can use any local brand or your favorite pumpkin spice cake mix as a substitute for the yellow dry cake mix.
  • Instead of pecans, sprinkle some graham crackers crumbles on top of the cake mix for a delightful crumbly topping.

Variations

  • For a sweet and crunchy twist, try sprinkling toffee bits on top of the pumpkin mixture before adding the cake mix. As it bakes, the toffee melts into the cake, giving it a rich caramel flavor. Finish it off with a scoop of vanilla ice cream and some whipped cream for the perfect dessert!

Storage

  • Once baked, allow your Pumpkin Spice Dump Cake to cool to room temperature. The cake can be stored in the refrigerator for up to 4 days. Cover it tightly with plastic wrap or transfer it to an airtight container.
  • To reheat leftovers, simply pop it in the microwave for 20-30 seconds. If you prefer a crispier topping, you can also reheat it in the oven at 350°F for 10-15 minutes.

Top Tips

  • If you do not have canned pumpkins, you can make your own version by cooking it until soft and mash it finely.
  • Are you having a lot of guests for Thanksgiving? Make this as a Pumpkin Dump Cake bars or put it in shot glasses.
  • A larger or smaller pan can affect the thickness and cooking time, so stick with the recommended 9x13-inch size.

Ingredients

Gather the ingredients for this Pumpkin Dump Cake.

  • canned pumpkin
  • sugar
  • evaporated milk
  • eggs
  • salt
  • pumpkin pie spice
  • yellow cake mix
  • pecans
  • butter

Instructions

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

First, let us preheat oven to 350F and grease 9x13 inch pan.

In a large bowl add the pumpkin, sugar, evaporated milk, eggs, salt, and mix very well:

mixing the sugar, pumpkin, eggs for the pumpkin dump cake recipe

Next, add the pumpkin pie spice and mix well:

adding the pumpkin spice to the egg and sugar mixture

The pumpkin batter should look like this:

pumpkin puree batter

Next pour the cake mix onto the pumpkin batter and spread evenly:

spreading the cake mix on top of the pumpkin puree

Then pour the batter into the pan or baking dish and add the chopped pecans and then pour the melted butter all over the cake making sure it's spread evenly and bake for 55-60 minutes:

putting the melted butter and chopped pecans on top

Serve immediately:

pumpkin dump cake in a shot glass

 

freshly baked pumpkin dump cake in a baking dish

Frequently Asked Questions

pumpkin spice dump cake in glass
5 from 1 vote
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Pumpkin Spice Dump Cake

A delicious fall dessert called Pumpkin Spice Dump Cake is so easy to make and perfect for a quick Thanksgiving dessert! It combines soft pumpkin filling and buttery, crunchy topping.
Prep Time10 minutes
Bake Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 439kcal
Author: Lainey

Ingredients

  • 2 cans pumpkin 15 oz
  • 1 cup sugar
  • 1 can evaporated milk 12 oz
  • 3 eggs
  • ½ teaspoon salt
  • 4 teaspoon pumpkin pie spice
  • 1 box yellow cake mix
  • 1 cup pecans chopped
  • ¾ cup butter melted

Instructions

  • Preheat oven to 350F and grease 9x13 inch pan
  • In a large bowl add the pumpkin, sugar, evaporated milk, eggs, salt, and pumpkin pie spice and mix very well. Then pour the batter into the pan.
  • Next pour the cake mix onto the pumpkin batter and spread evenly. Next add the pecans and then pour the melted butter all over the cake making sure it's spread evenly.
  • Bake for 55-60 minutes.
  • Serve immediately
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Serving: 1 servingCalories: 439kcalCarbohydrates: 57gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 80mgSodium: 549mgPotassium: 167mgFiber: 1gSugar: 39gVitamin A: 505IUVitamin C: 1mgCalcium: 188mgIron: 1mg

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You're maybe wondering why it's called "dump cake" and here's the reason why:  You're basically taking all the ingredients, dumping into a large bowl, dumping it into a pan, then baking it.  Hence the name Pumpkin DUMP Cake. 😀

And what's really neat, if you are baking this for a party, you don't even need to wait for it too cool because my friend Melanie from YouTube  made an amazing carrier for the dessert!  (And you can learn how to make it too!)

5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

· 6 Comments

Make yourself a batch of these 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies! It's easy and quick to make. Perfect for busy bakers, late-night cravings, or anyone avoiding wheat. They’re chewy, chocolatey, and made in one large bowl. What’s not to love?

Love a quick cookie recipe? Try our Coffee Mint Cookies for a bold twist or Rice Krispies Cookies for a crispy, nostalgic bite!

A glass of 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies
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Why You’ll Love This Recipe

5-ingredient peanut butter chocolate chip cookies are dairy-free, gluten-free, and beginner-friendly. No fancy equipment needed, like a mixer. Just mix, scoop, and bake!

Peanut butter gives natural protein and healthy fats, making each bite satisfying and energizing.

It's a great treat for kids, grown-ups, and late-night sweet cravers.

Ingredients

Listed below are all the ingredients you will need:

See the recipe card for quantities.

All ingredients for 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

Ingredients

Prepare the Oven and Pan:

1. Preheat the oven to 350°F (175°C).

2. Line a cookie sheet with parchment paper or a silicone baking mat.

Make the Dough:

3. In a large mixing bowl, whisk together the brown sugar and egg until smooth.

Brown sugar and eggs mixed together

4. Add the creamy peanut butter and baking soda, and mix until well combined.

5. Stir in the chocolate chips.

Mixing bowl filled with dough and chips

Shape and Bake:

6. Using a cookie or ice cream scooper, scoop the dough onto the prepared baking sheet.

7. Flatten each cookie slightly with the back of a spoon or your fingers.

Dough balls being flattened on baking tray

8. Bake for 8–10 minutes, or until the edges are set and slightly golden.

Cool and Serve:

9. Let the peanut butter cookies cool on the baking sheet or trays for 5 minutes, then transfer to a wire rack to cool completely!

A glass of 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

Substitutions & Variations

  • Ingredient Swap
    Swap the brown sugar with coconut sugar for a less refined option.
    Add chopped nuts for extra crunch!
  • Variation
    Use almond butter instead of peanut butter for a milder flavor.
  • Mistake to Avoid
    Don’t overbake! These cookies firm up as they cool.
  • Storage Tips
    • Store in an airtight container at room temperature for up to 5 days.
    • Freeze baked cookies for up to 1 month; thaw at room temperature before serving.
    • Cookie dough can also be frozen in balls and baked directly from frozen. Just add 1–2 minutes to bake time.
Tray of 5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

FAQs

delicious flourless peanut butter cookies in a green bowl
5 from 2 votes
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5 Ingredient Gluten Free Peanut Butter Chocolate Chip Cookies

These cookies are rich, chewy, and loaded with chocolate chips. They're also made with five simple ingredients. Naturally gluten-free, quick to bake, and perfect for satisfying any sweet craving!
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Cookies, Dessert, Snack
Cuisine: American
Servings: 16 -18 cookies
Author: Lainey

Ingredients

  • ½ cup Brown sugar
  • 1 large egg
  • 1 cup Creamy peanut butter
  • 1 teaspoon Baking soda
  • 1 cup Semi-sweet chocolate chips

Instructions

Prepare the Oven and Pan:

  • Preheat the oven to 350°F (175°C).
  • Line a cookie sheet with parchment paper or a silicone baking mat.

Make the Dough:

  • In a large mixing bowl, whisk together the brown sugar and egg until smooth.
  • Add the creamy peanut butter and baking soda, and mix until well combined.
  • Stir in the chocolate chips.

Shape and Bake:

  • Using a cookie or ice cream scooper, scoop the dough onto the prepared baking sheet.
  • Flatten each cookie slightly with the back of a spoon or your fingers.
  • Bake for 8–10 minutes, or until the edges are set and slightly golden.

Cool and Serve:

  • Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
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Recipes for Every Moment

Need a sweet fix without turning your kitchen upside down? These 5-ingredient cookies come together in minutes and hit the spot every time!

Snickers Oreo Cheesecake

· 2 Comments

Snickers. Oreo. Cheesecake.  Are you salivating yet? 😀

If you have extra Snickers lying around this is the recipe to make.  Crushed Oreos as a crust takes the Snickers to another level of sweetness.  The hardest part is waiting, but let me tell you it's worth the wait so don't take your first bite until it's chilled. Enjoy!

Oreo Snickers Cheesecake slice drizzled with hot fudge sauce

Tips and Tricks for Making This Snickers Oreo Cheesecake Recipe: 

  • Make the top of your cheesecake level by using a spoon or a spatula.
  • When adding the snickers into the mixture, remember to not overmix. Just use the folding motion to keep the air of the cheesecake in.
  • If you want a slightly bitter taste to this Snickers Oreo Cheesecake, drizzle with dark chocolate sauce before serving.
  • To manually crush the Oreos, place them in a ziplock bag and firmly press the Oreos with any canned food you have until you get your desired Oreo texture.
crushing the oreos using a can

How to Make this Snickers Oreo Cheesecake Recipe:

Gather the ingredients for this Snickers Oreo Cheesecake.

Here are the ingredients you will need for this recipe:

  • Oreos
  • unsalted butter
  • cream cheese
  • egg
  • vanilla extract
  • granulated sugar
  • fun-sized Snickers

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

Preheat oven to 350 degrees F, cover 8x8 or 9x9 inch pan with foil or parchment paper, then grease it.

To make the crust, either crush the Oreos to chunks or grind using a food processor until crumbly then add the butter:

pouring melted butter over crushed oreos

Mix very well until the butter is well incorporated:

mixing the butter and oreos

Then press into the pan using a spatula or a spoon and set aside.

pressing the oreo crust using a spatula

To make the cheesecake, in a large bowl mix together the cream cheese and eggs until creamy. Add the vanilla extract, sugar and mix until well combined:

mixing the cream cheese, sugar and vanilla using a handheld mixer

Now it's time to fold in the Snickers:

adding in the snickers to the cream cheese batter

Add the cream cheese in the pan, spread apart and bake for 30-35 minutes:

ready to bake Oreo Snickers Cheesecake

Once it's done baking, remove from the oven and allow it to cool for 1 hour then place in the refrigerator for at least 3-4 hours or best overnight:

freshly baked Oreo Snickers Cheesecake

Your long wait is finally over! The hardest part would be the waiting, but honestly, making this Snickers Oreo Cheesecake is super easy! If you agree, write it down in the comment section 😉

snickers cheesecake slice topped with cool whip and hot fudge sauce
Snickers Cheesecake step by step guide
 

Frequently Asked Questions for the Snickers Oreo Cheesecake Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Snickers Oreo Cheesecake recipe could make six to 8 slices, depending on how big your slices are.

Q: Can this Snickers Oreo Cheesecake be frozen?

A: Yes you can keep this in the freezer. just make sure to thaw it before serving to your guests.

Q: Is it necessary to use just Snickers or can add in more caramel sweets?

A: Yes, you can add as much but just be careful not to make it too sweet.

slice of Oreo Snickers Cheesecake
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Snickers Oreo Cheesecake

You won't need another recipe of a Snickers Oreo Cheesecake because you got the best - delicious, creamy and full of chocolate and caramel goodness!
Author: Lainey

Ingredients

  • 20 Oreos
  • 5 Tablespoons unsalted butter melted
  • 2 packages 8oz cream cheese, softened
  • 1 egg
  • 2 teaspoons vanilla extract
  • ¼ cup granulated sugar
  • 15 fun-sized Snickers chopped tiny pieces.

Instructions

  • Preheat oven to 350 degrees F, cover 8x8 or 9x9 inch pan with foil or parchment paper, then grease it.
  • To make the crust, either crush the Oreos to chunks or grind until crumbly then add the butter and mix very well. Then press into the pan and set aside.
  • To make the cheesecake, in a large bowl mix together the cream cheese and eggs until creamy. Add the vanilla extract, sugar and mix until well combined, then fold in the Snickers,
  • Add the cream cheese in the pan, spread apart and bake for 30-35 minutes.
  • Once it's done baking, remove from the oven and allow it to cool for 1 hour then place in the refrigerator for at least 3-4 hours or best overnight.
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Chocolate Stuffed Marshmallow Cookies

· 4 Comments

These Chocolate Stuffed Marshmallow Cookies are soft and packed with flavor plus the gooey melted marshmallows and the chocolate chips in every bite, you can never go wrong!

chocolate stuffed marshmallow cookies on a white plate

I've grown to really LOVE eating anything that has marshmallows as an ingredient and I think it gives such a great texture when biting into the cookie.

I was a little disappointed when I first made these cookies because I was hoping the marshmallows wouldn't melt as much as they did.  I don't know why I thought that, but I was hoping that freezing the marshmallows would stop them from melting, lol. Silly, right?

Tips and Tricks for Making These Chocolate Stuffed Marshmallow Cookies Recipe: 

  • Always sift the dry ingredients well before mixing them in with other ingredients to avoid lumps in your cookies.
  • Keep the cookies in an airtight container after cooling them completely for longer shelf life.
  • You can use large marshmallows and place 1 in each cookie if you love a bigger fluff in each of your cookies.

How to Make these Chocolate Stuffed Marshmallow Cookies Recipe:

These are the ingredients you will need:

  • all-purpose flour
  • cocoa powder
  • baking soda
  • white sugar
  • brown sugar, firmly packed
  • SALTED butter
  • eggs
  • vanilla extract
  • chocolate chips
  • FROZEN mini marshmallows

Preheat oven to 400F and prepare cookie pan using parchment paper or a silicone mat.

In a large bowl, mix together the flour, baking soda, and cocoa powder and set aside when finished mixing:

dry ingredients for chocolate stuffed marshmallow cookies

In another large bowl, mix together the butter, white sugar, and brown sugar until it is light and fluffy:

creaming butter and sugar in a bowl using a handheld mixer

Next add the eggs, and vanilla extract and mix until it is well combined:

adding the eggs to the sugar and butter mixture

Then add the dry ingredients to the wet ingredients and mix very well:

mixing the dry and wet ingredients of the chocolate stuffed marshmallow cookies

This is how the cookie dough would look like after mixing thoroughly:

cookie dough of chocolate stuffed marshmallow cookies

Next, take 2 tablespoons of cookies and 4-5 frozen marshmallows and place the marshmallows in the cookie dough, and cover:

placing marshmallows in the center of each cookie

Close the dough after placing the marshmallows inside and place it on the cookie pan:

ready to bake chocolate stuffed marshmallow cookies

Flatten then add some chocolate chips on top:

adding dark chocolate chips on top of each cookie

Bake for 8-10 minutes:

ready to bake chocolate stuffed marshmallow cookies on a cookie sheet

Allow it to cool on a cookie rack and serve it with milk. Yum!

freshly baked chocolate stuffed marshmallow cookies

I must admit that the combination of chocolate chips and melted marshmallows are awesome! You must give this recipe a try, Simply Bakers!

delicious and gooey chocolate stuffed marshmallow cookies

Frequently Asked Questions for the Chocolate Stuffed Marshmallow Cookies Recipe:

Q: Can I use pre-made cookie dough mix for this cookie recipe?

A: Yes you can. Homemade is always the best but if you are in a hurry, you can use pre-mixed cookie dough and just follow the steps in inserting the marshmallows.

Q: How long will these cookies last?

A: These cookies will last for a week if you won't eat the whole batch in one sitting 🙂

Q: What's the oven temperature and how long should I bake these cookies?

A: Preheat your oven to 400F and bake it for 8-10 minutes.

Q: How many cookies will this recipe make?

A: You can make 8-12 cookies, depending on how big each cookie is.

Q: How do you store these cookies?

A: Keep them in an airtight container after cooling them completely.

Here are more delicious cookie recipes that you should try:

putting chocolate chips on top of a cookie
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Chocolate Stuffed Marshmallow Cookies

A delicious combination of melted marshmallows and chocolate chips in one gooey, soft, and delicious cookie - these Chocolate Stuffed Marshmallow Cookies is a must try cookie recipe!
Course: Dessert
Cuisine: Cookies
Author: Lainey

Ingredients

  • 3 cups all purpose flour
  • ⅔ cups cocoa powder
  • ½ teaspoon baking soda
  • 1 cup white sugar
  • 1 cup brown sugar firmly packed
  • 1 cup SALTED butter softened
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1 cup chocolate chips
  • 8 oz FROZEN mini marshmallows

Instructions

  • Preheat oven to 400F and prepare cookie pan using parchment paper or a silicone mat.
  • In a large bowl mix together the flour, baking soda, cocoa powder and set aside when finished mixing.
  • In another large bowl, mix together the butter, white sugar, brown sugar until it is light and fluffy. Next add the eggs, vanilla extract and mix until it is well combined. Then add the dry ingredients into the wet ingredients and mix very well.
  • Next take 2 tablespoons of cookies and 4-5 frozen marshmallows and place the marshmallows in the cookie dough and cover. Place on the cookie pan and flatten then add some chocolate chips.
  • Bake for 8-10 minutes and allow it to cool on a cookie rack and serve with milk.
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Easiest Lemon Sheet Cake Recipe

· 2 Comments

This easy moist Lemon Sheet Cake Recipe is tangy and so easy to make from scratch! Every bite of this cake is bursting with fresh lemon flavor,

Looking for more lemon cake recipes? Try my Lemon Poke Cake (AKA Strawberry Poke Cake) or my Lemon Cake Cookies.

a slice of lemon sheet cake with pecans on a white plate
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Top Tips

  • Enhance the lemon flavor in a cake is to use both lemon zest and lemon juice for a vibrant and balanced citrus taste.
  • For easier removal, line the pan with parchment paper.

Variations

  • Simply whisk together the powdered sugar, fresh lemon juice, and lemon zest until smooth. Adjust the consistency by adding more lemon juice if needed for a thinner glaze or more powdered sugar for a thicker glaze. Drizzle the glaze over the cooled lemon sheet cake before serving. Enjoy the burst of citrus flavor!
  • Vanilla extract: Adding 1 teaspoon of vanilla extract to your lemon cake batter can complement the lemon flavor nicely, creating a delicious vanilla lemon sheet cake with a subtle hint of vanilla that enhances the overall taste.
  • Lemon Blueberry Sheet Cake: Fold fresh or frozen blueberries into the batter before baking for a burst of flavor and color.
  • Lemon Raspberry Sheet Cake: Add fresh raspberries to the batter for a tangy and sweet twist.
  • Lemon Coconut Sheet Cake: Sprinkle shredded coconut on top of the cake batter before baking for a tropical flavor sensation.
  • Lemon Strawberry Sheet Cake: Sprinkle chopped strawberries on top of the cake after baked.

Substitutions

  • You can also use lemon cake mix instead of making this recipe from scratch.
  • Flour: You can substitute all-purpose flour with whole wheat flour for added fiber, or gluten-free flour blend for a gluten-free version.
  • Sugar: If you prefer a less refined option, you can use coconut sugar, honey, maple syrup, or a sugar substitute like erythritol or stevia. Keep in mind that liquid sweeteners like honey or maple syrup may affect the texture and moisture content of the cake, so you may need to adjust the recipe accordingly.
  • Butter: To make the cake dairy-free, you can substitute butter with a plant-based alternative like vegan butter or margarine, or with coconut oil.
  • Eggs: If you're vegan or allergic to eggs, you can use a commercial egg replacer, mashed banana, applesauce, or a flax or chia egg (1 tablespoon ground flaxseed or chia seeds mixed with 3 tablespoons of water, let sit until gel-like).
  • Milk: Instead of cow's milk, you can use almond milk, coconut milk, soy milk, or any other plant-based milk.
  • Lemon: If you don't have fresh lemons or lemon juice, you can use bottled lemon juice. However, fresh lemon juice will typically provide a brighter flavor.
  • Lemon Zest: The zest of other citrus fruits like lime or orange can be used as a substitute for lemon zest if desired.
  • Cream Cheese Frosting: Instead of traditional cream cheese frosting, you can make a dairy-free version using vegan cream cheese or coconut cream.

Storage

  • Refrigerator: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors from the refrigerator. Properly stored, the cake can last for up to 5-7 days in the refrigerator.

Ingredients

  • oil or oil spray for greasing the pan
  • butter
  • all purpose flour
  • pecans
  • cream cheese
  • whipped topping
  • powdered sugar
  • lemon pudding or your choice of flavor
  • milk
  • pecans for garnishing

Instructions

The golden rule in baking: Preheat oven to 350F and oil or oil spray for greasing the 9x13 inch pan.

To make the crust, in a large bowl mix together the butter and all-purpose flour:

mixing butter and flour using a fork in a clear mixing bowl

Next, add the pecans:

adding chopped pecans to butter and flour mixture

The cake crust should be well mixed, just like this:

crust mixture for easy lemon cake recipe

Add the crust (flour mixture) to the pan, press down, and bake in the oven at 350F for 15-20 minutes. After baking it, remove from the oven and allow to cool completely:

putting the crust for easy lemon cake recipe in a clear baking dish and pushing it by hand

In another bowl, add the cream cheese, whipped topping, powdered sugar and mix together then set the bowl aside. (Feel free to use a stand mixer on medium speed):

pouring milk to easy lemon cake ingredients on a clear bowl

In another bowl, add the pudding, 3 cups of milk and whisk until it forms a custard:

making custard mixture for easy lemon cake recipe

To layer, first pour the cream cheese mixture (not all of it, because you will need some later):

adding cream mixture on top of easy lemon cake crust

Add all the custard, evenly distributing it on top of the cake:

putting custard mixture over easy lemon cake

Finish with the rest of the cream cheese mixture:

adding cream mixture on top of the custard layer using a rubber spatula

Garnish with chopped pecans. Place in the freezer overnight if you would like a frozen treat or place in the refrigerator for a couple of hours until chilled. Slice and serve immediately:

adding chopped pecans on top of the easy lemon cake

Frequently Asked Questions

If you like this recipe, you're going to love this lemon flavored desserts:

lemon sheet cake garnished with pecans on a white plate
5 from 1 vote
Print Pin Recipe

Easiest Lemon Sheet Cake Recipe

A lemon sheet cake is a delightful citrus-infused dessert, featuring a tender crumb and bright lemon flavor, perfect for any occasion.
Prep Time10 minutes
Bake Time20 minutes
Total Time30 minutes
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 3791kcal
Author: Lainey

Ingredients

  • oil
  • ½ cup butter softened
  • 1 cup all purpose flour
  • 1 cup chopped pecans save half for garnishing
  • 1 (8) oz cream cheese
  • 12 oz whipped topping
  • 1 cup powdered sugar sifted
  • lemon pudding
  • 3 cups milk

Optional Lemon Glaze

  • 1 cup powdered sugar
  • 2-3 tablespoons fresh lemon juice
  • 1 teaspoon lemon zest

Instructions

  • Preheat oven to 350F and oil or spray oil the 9x13 inch pan.
  • To make the crust, in a large bowl mix together the butter and all purpose flour, next add the pecans. Add the crust to the pan, press down, and bake in the oven at 350F for 15-20 minutes. Remove from the oven and allow to cool completely.
  • In another bowl, add the cream cheese, whipped topping, powdered sugar and mix together then set the bowl aside.
  • In another bowl, add the pudding, 3 cups of milk and mix until it forms a custard.
  • To layer, first add the cream cheese mixture (not all of it, because you will need some later), then add the all the custard, then finish with the rest of the cream cheese mixture. Garnish with pecans.
  • Place in the freezer overnight if you would like a frozen treat or place in the refrigerator for a couple of hours until chilled. Serve immediately.
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Serving: 1gCalories: 3791kcalCarbohydrates: 459gProtein: 53gFat: 201gSaturated Fat: 114gPolyunsaturated Fat: 17gMonounsaturated Fat: 54gTrans Fat: 4gCholesterol: 340mgSodium: 1264mgPotassium: 1866mgFiber: 9gSugar: 354gVitamin A: 4321IUVitamin C: 15mgCalcium: 1234mgIron: 8mg

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This has got to be one of my most favorite lemon flavored cakes yet!  Lemon Cake!! What's so awesome about this recipe is,  you can just replace the pudding to your favorite flavored pudding and it will still taste just as amazing!!

I have to admit something to you though, I was a little hesitant to make this because I prefer to bake chocolate desserts which you probably noticed on my YouTube channel.  I ventured to the fruity desserts so I can expand my horizon of desserts and try something different.

Pumpkin Spice Ice Cream Recipe

· 6 Comments

As the air turns crisp and leaves start to fall, why not enjoy the cozy flavor of pumpkin spice in a cool, creamy treat? This Pumpkin Spice Ice Cream Recipe is your new go-to dessert—no-ice cream maker, easy to make, and packed with all the fall flavors you love. Make it with 5 ingredients only!

Looking for more fall flavors? Try these thick, chewy Pumpkin Brownies, soft Keto Pumpkin Whoopie Pies, and No Yeast Pumpkin Cinnamon Rolls.

pumpkin ice cream using Libby's pumpkin
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This is such a super easy recipe and it’s homemade which of course always taste better! So pumpkin isn’t only for fall, I challenge you to try incorporate pumpkin whether it be for baking or into your everyday diet!  

Substitutions

  • Replace sweetened condensed milk with white sugar or light brown sugar for a milder taste.
  • Make your own pumpkin puree instead of the canned one by roasting a small sugar pumpkin in the oven until tender, scooping out the flesh, and blending it until smooth.

Variations

  • To make this ice cream dairy-free, substitute the heavy whipping cream with coconut cream and use sweetened condensed coconut milk. The result will be a slightly different flavor, but equally delicious.
  • For a sugar-free version, opt for a sugar-free sweetened condensed milk and use a sugar substitute that works well with cold desserts.
cookie dough pumpkin ice cream

Storage

  • Store your ice cream in an airtight, freezer-safe container to prevent ice crystals from forming. Place a piece of plastic wrap directly on the surface of the ice cream before sealing the container to maintain freshness.
  • Homemade ice cream can last in the freezer for up to two weeks, though it’s best enjoyed within the first week for optimal flavor and texture.
  • Best Containers to Use: Opt for shallow, wide containers to store your ice cream. This allows it to freeze more quickly and evenly.

Top Tips

  • Drizzle caramel on top before serving to make your own caramel pumpkin spice ice cream.
  • Add in the pumpkin puree a teaspoon ground nutmeg and a teaspoon ground ginger for more pumpkin spice taste.
  • Add a litte bit of salt to the mixture to improve the flavor.

Ingredients

Gather the ingredients for this Pumpkin Ice Cream recipe and once the ingredients are all ready, let's begin!

  • heavy whipping cream
  • sweetened condensed milk
  • Libby's Pumpkin Puree
  • pumpkin pie spice
  • vanilla extract
  • cookie dough
  • espresso powder
Pumpkin Ice Cream No Ice Cream Maker Required

Instructions

In a large stand mixer, mix the heavy cream until it has stiff peaks. Then slowly add the condensed milk to the bowl and mix:

mixing heavy cream using a stand mixer

Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract, and mix until just combined:

adding libby pumpkin puree and cinnamon powder to the cream mixture

The final ice cream mixture should look like this - soft, creamy and has a fine texture:

final ice cream mixture

Split the ice cream batter into 3 different bowls. In one bowl, add the espresso powder:

adding espresso powder to the pumpkin ice cream mixture

In the other bowl of ice cream mixture, add in the cookie dough:

adding cookie dough to the pumpkin ice cream mixture

There you go! 3 Pumpkin ice cream flavors with just one base mixture!

three pumpkin ice cream flavors in three bowls

Freeze at least 4 hours or best overnight and serve 🙂

ready to serve pumpkin ice cream in 3 flavors

Frequently Asked Questions

no churn libby pumpkin ice cream
5 from 1 vote
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Pumpkin Spice Ice Cream Recipe

With 5 ingredients only, you can have the best Fall pumpkin spice ice cream right inside your kitchen and it is no churn, rich, creamy!
Prep Time15 minutes
Chill Time4 hours
Total Time4 hours 15 minutes
Course: Desserts
Cuisine: American
Servings: 1 pint
Calories: 2640kcal
Author: Lainey

Ingredients

  • 8 oz heavy whipping cream
  • 14 oz sweetened condensed milk
  • ¾ cup Libby's Pumpkin Puree
  • 1 teaspoon pumpkin pie spice
  • ½ teaspoon vanilla extract
  • ½ to 1 cup cookie dough optional
  • 1 teaspoon espresso powder optional

Instructions

  • In a large stand mixer, mix the heavy whipping until it has stiff peaks. Then slowly add the condensed milk to the bowl.
  • Turn off the mixer then add Libby's Pumpkin Puree, pumpkin spice, vanilla extract and mix until just combined.
  • Split the ice cream batter into 3 different bowls, then add the cookie dough and espresso powder into each bowl.
  • Freeze at least 4 hours or best overnight.
  • Serve.
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Serving: 1cupCalories: 2640kcalCarbohydrates: 312gProtein: 45gFat: 140gSaturated Fat: 81gPolyunsaturated Fat: 8gMonounsaturated Fat: 43gCholesterol: 404mgSodium: 920mgPotassium: 2292mgFiber: 7gSugar: 272gVitamin A: 33040IUVitamin C: 20mgCalcium: 1349mgIron: 6mg

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Today I will be sharing with you how to make Pumpkin ice cream! I know you’re thinking pumpkin during the summer?! Well, I’ve partnered with LIBBY’S Pumpkin to share one of the great things pumpkin can do.

Also if you go to Pumpkin Can you download a coupon to buy yourself a can! So send me pictures on FB or IG of what you made, so I can share it!

FTC: Sponsored Video with Libby's Pumpkin. #sponsored #pumpkincan

Oreo Brownie Ice Cream Cake

· 2 Comments

This Oreo Brownie Ice Cream Cake is made with layers of fudgy brownies, Oreos, ice cream, and whipped cream. It's a delicious and refreshing dessert on a hot summer day. Give this a try!

oreo brownie ice cream cake on a white plate

Tips and Procedures: 

  • Make the top of your cake level by using a spoon or a spatula.
  • For a more festive look, top with whipped cream or cool whip before serving.
  • For the dry ingredients, make sure to sift them before measuring. Sifting is useful to make sure that the cake is not lumpy.

How to Make this Oreo Brownie Ice Cream Cake Recipe:

Gather the ingredients for this NO BAKE Banana Strawberry Pie.

Here that what you will need for the recipe:

  • melted butter
  • white sugar
  • vanilla extract
  • eggs
  • all-purpose flour
  • unsweetened cocoa powder
  • salt
  • baking powder
  • ice cream

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

First, preheat the oven to 350F and grease a springform cake pan. Use parchment paper to line it if needed. After preheating the oven, proceed to the mixing action 😉

In a large mixing bowl or stand mixer, mix together butter and sugar, then add the eggs and vanilla extract and mix until just combined:

mixing butter sugar and eggs for the oreo ice cream cake recipe

In another bowl, mix together the all-purpose flour, cocoa powder, and salt:

mixing the dry ingredients for the oreo ice cream cake recipe

Then add to the wet ingredients. Be careful not to overmix:

adding the dry ingredients to the wet ingredients

Pour into the cake pan and bake for 30-35 minutes. Doesn't that look like a brownie batter? I am so excited to eat this cake at this point, lol!

putting the batter onto the springform pan

Allow it to cool completely before adding the ice cream and the hot fudge chocolate sauce:

adding ice cream to the cake

Fill the pan with ice cream up to its brim, just like so:

oreo ice cream cake ready for freezing

You have the option to freeze it for a few hours so the ice cream would hold the shape together with the cake:

oreo ice cream cake side shot

Now it's time to decorate!!! Top with your favorite whipped cream or cool whip before serving and garnish with crushed Oreos and melted chocolate. You can also use hot fudge sauce to drizzle on top. Yum!

oreo ice cream cake decorated with whipped cream and crushed oreos

Frequently Asked Questions for the Oreo Brownie Ice Cream Cake Recipe:

Q: What can I substitute for hot fudge sauce?

A: You can use melted chocolate or chocolate candies instead. More or less they taste the same.

Q: Can I use any chocolate ice cream for this recipe?

A: Yes you can. Any chocolate or anything with Oreos and chocolate ice cream will do.

Q: How long does this stay in shape when served at room temperature?

A: It will stay in shape for up to 10 minutes maybe, depending on how hot or humid your area is.

More Easy Oreo Recipes to enjoy:

oreo ice cream cake on a white plate
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Oreo Brownie Ice Cream Cake

This Oreo Ice Cream Cake is a perfect refreshing treat on a hot summer day or even parties and birthdays!
Author: Lainey

Ingredients

  • 1 cup butter melted
  • 2 ½ cups white sugar
  • 1 tablespoon vanilla extract
  • 4 eggs
  • 1 cup all purpose flour
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 gallon of ice cream

Instructions

  • Preheat oven to 350F and grease spring form cake pan.
  • In a large mixing bowl or stand mixer, mix together butter and sugar. Then add the eggs, vanilla extract mix until just combined.
  • In another bowl, mix together the all purpose flour, cocoa powder, salt, then add to the wet ingredients. Be careful not to over mix.
  • Pour in to the cake pan and bake for 30-35 minutes.
  • Allow it to cool completely before adding the ice cream
Leave a Comment

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Nutella Cool Whip Popsicles

· 5 Comments

These 3 Ingredient Nutella Cool Whip Popsicles are creamy, silky and addictive!  Nutella, whipped topping, and evaporated milk whipped together to make this heavenly treat to eat on hot summer days.

Looking for more cold treats? Try my Vietnamese Popsicles or my 3 Ingredient Apple Cider Popsicles.

3 ingredient nutella popsicles on a white plate
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Top Tips

  • Use High-Quality Ingredients: Opt for high-quality Nutella or chocolate-hazelnut spread to maximize the flavor and creaminess of your popsicles. The better the ingredients, the tastier the final product will be.
  • Use a Funnel: This helps pour the mixture into the molds without spilling.

Substitutions

  • Nutella
    • Substitute with any other chocolate-hazelnut spread, like a store-brand version or a homemade chocolate-hazelnut spread.
    • For a nut-free option, use a chocolate sunflower seed butter or a chocolate spread made from seeds.
  • Milk
    • Use any plant-based milk such as almond milk, soy milk, oat milk, or coconut milk for a dairy-free or vegan version.
    • For a richer texture, substitute with heavy cream or half-and-half if you're not avoiding dairy.
  • Bananas
    • Replace with other creamy fruits like avocados or mangoes to maintain a similar texture.
    • If you want to avoid fruit altogether, you can use Greek yogurt or a dairy-free yogurt alternative to add creaminess.
3 ingredient Nutella Popsicles on a white plate

Variations

  • Peanut Butter Swirl Popsicles: Add swirls of peanut butter or another nut butter to the mixture before freezing for a delicious flavor twist.
  • Coconut Nutella Popsicles: Substitute part of the evaporated milk with coconut milk and add shredded coconut to the mixture for a tropical flavor.
  • Chocolate Chip Nutella Popsicles: Mix in mini chocolate chips or crushed chocolate pieces for a crunchy texture.
  • Mint Chocolate Nutella Popsicles: Add a few drops of peppermint extract to the mixture and sprinkle in some crushed mint chocolate candies.

Storage

  • Freezing: Once the popsicles are fully frozen in their molds, remove them from the molds and place them in a freezer-safe container or zip-lock bags. This helps save space and prevents the popsicles from absorbing any odors from the freezer.
  • Layering: If stacking popsicles in a container, place a piece of parchment paper or wax paper between layers to prevent them from sticking together.
  • Duration: Store the popsicles in the freezer for up to 2 months for the best taste and texture.
  • Avoiding Freezer Burn: Ensure the container or bags are airtight to prevent freezer burn and maintain the popsicles' quality.

Ingredients

Listed below are all the ingredients you will need:

  • whipped topping
  • evaporated milk
  • Nutella


nutella, whipped topping and evaporated milk for nutella popsicles

Instructions

In a large bowl mix together whipped topping and evaporated milk until well combined:

pouring evaporated milk over whipped topping on a clear mixing bowl and rubber spatula for 3 ingredient nutella popsicle recipe

Add in the Nutella and mix well:

putting nutella on milk and whipped topping mixture for 3 ingredient nutella popsicles recipe

The mixture should look like this - smooth and no lumps from the whipped topping and Nutella:

liquid mixture of the 3 ingredient nutella popsicles

Pour into popsicle molds. Make this step easier by using a funnel:

pouring 3 ingredient nutella popsicle mixture over popsicle mold using a plastic green funnel

Freeze overnight:

covered popsicle mold with the 3 ingredient nutella popsicle mixture

Tadaaaa!!! Here they are! Your very own 3 Ingredient nutella Popsicles that tastes so much better than store bought popsicles!

A friendly reminder: they are best eaten immediately 🙂

FAQs

Looking for more Nutella dessert recipes? Check out these reader favorites:

nutella popsicles on a white plate
5 from 2 votes
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Nutella Cool Whip Popsicles

These 3-Ingredient Nutella Cool Whip Popsicles are irresistibly creamy and smooth! Made with Nutella, whipped topping, and evaporated milk, they create a delightful treat perfect for enjoying on hot summer days.
Prep Time5 minutes
Freeze Time6 hours
Total Time6 hours 5 minutes
Course: Dessert
Cuisine: Filipino
Servings: 6 popsicles (approximate)
Calories: 106kcal

Ingredients

  • 1 cup whipped topping softened
  • ½ cup evaporated milk
  • 3 tablespoons Nutella

Instructions

  • In a large bowl, thoroughly mix the softened whipped topping, evaporated milk, and Nutella until the mixture is smooth and well combined.
  • Pour the mixture into popsicle molds, then place them in the freezer and allow them to freeze overnight.
  • For the best taste and texture, enjoy the popsicles immediately after removing them from the freezer.
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Serving: 1popsicleCalories: 106kcalCarbohydrates: 11gProtein: 2gFat: 6gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 6mgSodium: 35mgPotassium: 114mgFiber: 1gSugar: 10gVitamin A: 60IUVitamin C: 0.4mgCalcium: 74mgIron: 0.5mg

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This is by far the BEST Nutella Popsicles I have tried! Why? It's only 3 ingredients and it's very easy to make!

In addition, you can replace the Nutella with Peanut Butter, Cookie Butter, or any spread and it will still taste just as good! Let me know if you guys decide to change the flavor of the popsicles in the comments below!

Recipe inspired by Pinterest

No Bake 3 Ingredient Cheesecake with Condensed Milk

· 14 Comments

Try this silky smooth No Bake 3 Ingredient Cheesecake with Condensed Milk, delicious and so easy to make on those hot summer days!

Looking for more easy dessert recipes using cheesecake? Try my Mini Cherry Cheesecake, Oreo Cheesecake Bites, or my Strawberry Stuffed Cheesecake.

3 ingredient cheesecake
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Substitutions

  • Cookies: You can use graham crackers, digestive biscuits, or any of your favorite cookies as the base.
  • Cream Cheese: Use full-fat cream cheese or cold heavy cream if you prefer a heavier version.
  • Condensed Milk: For a less sweet version, use half the amount of sweetened condensed milk or a low-sugar alternative.

Variations

  • Toppings: Add a layer of fresh fruits like fresh berries, whipped cream, or lemon curd on top before serving.
  • Mix-ins: Mix in some melted chocolate. vanilla extract, or caramel sauce with the cream cheese for a different flavor of cheesecake.
  • Nutty Flavor: Add a sprinkle of crushed nuts on top for extra crunch.
  • Citrus Zing: Add a teaspoon of lemon juice or lime zest to the cream cheese mixture for a refreshing twist.

Storage

  • Store the finished 3-ingredient no bake cheesecake in an airtight container in the fridge for up to 3 days.
  • To freeze your No Bake 3 Ingredient Cheesecake with Condensed Milk, wrap each jar tightly with plastic wrap or aluminum foil, label with the date, and store in the freezer for up to 2 months. Thaw overnight in the refrigerator before serving to maintain its smooth, creamy texture.

Top Tips

  • If you want the crust to be finer, use a high-speed blender or a food processor to process or blend the cookies into a fine powder.
  • The cheesecake filling can be made the night before and stored in an airtight container and can be easily assembled before serving.
  • The crust can be made several days before but needs to be stored in an airtight container at room temperature.

Ingredients

Here are the ingredients you will need:

  • 15-20 cookies
  • cream cheese
  • condensed milk

Instructions

In a large mixing bowl, beat the cream cheese until stiff peaks form using a hand mixer or a electric mixer in medium speed, whichever is comfortable and available:

softening cream cheese in a mixing bowl

Next, pour condensed milk and mix until well combined. Then place the bowl covered with plastic wrap in the refrigerator:

mixing cream cheese and condensed milk in a clear mixing bowl

Now it's time to make the crust!

In a ziplock bag, place 10-15 cookies and crush with a rolling pin or you can use the bottom of a glass. I have used that before and it works! Just be careful not to break it 😉

crushed oreo cookies in a ziplock bag

After crushing the cookies, mix them with the cream cheese and condensed milk mixture in three separate bowls. Make sure to set aside cookie crumbs for the crust later:

cream cheese mixture and crushed cookies

Place 1 tablespoon of crushed cookies in a mini mason jar:

making the crust for the no bake oreo cheesecake

Add cheesecake batter into the jars, just like how I did it in the photo below:

no bake oreo cream cheese dessert in mini mason jars

With the leftover cookies, garnish the cheese cake. I went ahead and garnished mine with whole cookies and not the crushed ones since I just imagined these treat would look prettier 🙂

topping mini oreo cookies to no bake oreo cheesecake

Nah! Don't get too excited after assembling all three cheesecakes! Refrigerate for at least 1 hour because this no bake cheesecake recipe tastes so much better when served chilled.

three flavors of no bake oreo cheesecake

Frequently Asked Questions

3 mini mason jars of no bake oreo cheesecakes
4.67 from 6 votes
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No Bake 3 Ingredient Cheesecake with Condensed Milk

Here's an easy and delicious No Bake 3 Ingredient Cheesecake with Condensed Milk, totally a crowd pleaser dessert!
Prep Time10 minutes
Chill Time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 760kcal
Author: Lainey

Ingredients

  • 15-20 cookies
  • 1 (8 oz) cream cheese softened
  • 1 (14 0z) condensed milk **

Instructions

Cream Cheese Filling:

  • In a large bowl add the cream cheese and beat until smooth.
  • Next add condensed milk and mix until well combined, then place the bowl in the refrigerator.

Crust:

  • In a large ziplock bag, add 10-15 cookies and crush with a rolling pin.

Assembling the Cheesecake:

  • Place 1 tablespoon of crushed cookies in a mini jar.
  • Add cream cheese filling into the jars and with the leftover cookies garnish the cheesecake.
  • Refrigerate for at least 1 hour and best served chilled.
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Notes

**Feel free to add less or more.
Serving: 1servingCalories: 760kcalCarbohydrates: 97gProtein: 9gFat: 37gSaturated Fat: 9gCholesterol: 31mgSodium: 790mgPotassium: 155mgFiber: 3gSugar: 23gVitamin A: 145IUVitamin C: 1mgCalcium: 56mgIron: 4mg

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Try now this yummy and easy cheesecake recipe with very simple ingredients. Perfect for all special occasions!

Blueberry Cupcake Bouquet

· 4 Comments

Make a perfect gift for any occasion! This Blueberry Cupcake Bouquet is a beautiful edible substitute to a flower bouquet  - cost-efficient and truly a delicious treat! 

blueberry cupcake bouquet with marshmallows on sticks

Tips and Tricks for Making This Blueberry Cupcake Bouquet Recipe: 

  • Before frosting, make sure the cupcakes are completely cooled to avoid melting of the frosting.
  • Make the frostings ahead in one big batch and just chill it. Take them out from the chiller and frost your Blueberry cupcakes before assembling it into a bouquet.
  • You can place mini candy flowers on top of the frosting for a prettier edible bouquet arrangement.
  • If you don't have a piping tip to use when frosting, simply place the whipped cream into a piping bag and make a cut in the corner of the bag and frost. Works perfectly every time!
  • Coat the fresh blueberries with flour before mixing it into the batter. The flour will prevent the blueberries from sinking into the bottom.

How to Make this Blueberry Cupcake Bouquet Recipe:

Gather the ingredients for this Blueberry Cupcake Bouquet and once the ingredients are all ready, let's begin!

  • butter
  •  sugar
  • vanilla extract
  • eggs
  • all-purpose flour
  • baking powder
  • salt
  • milk
  • frozen blueberries

Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with liners.

In a large bowl, mix together butter and sugar and add vanilla extract:

mixing the butter, vanilla extract and sugar in a bowl for blueberry cupcake bouquet recipe

Then add eggs and mix until it is well combined:

adding eggs to the butter and sugar mixture using a handheld mixer

Take about a spoonful of flour (take it from the 3 cups of flour) and mix with the frozen blueberries, set aside:

coating the fresh blueberries with flour

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

adding dry ingredients of the blueberry cupcake bouquet recipe

Then gradually add the milk and mix until well combined:

adding milk to the ingredients of blueberry cupcake bouquet

When the batter is mixed well, it's time to add the blueberries which we coated with flour earlier. Mix well until the blueberries are well incorporated:

adding in the flour-coated blueberries to the blueberry cupcake batter

Add the batter into the cupcake pans and bake for 25-30 minutes:

ready to bake blueberry cupcakes in pink cupcake liners

To check for doneness insert toothpick in the cupcakes and if toothpick is clean, cupcakes are ready!

freshly baked blueberry cupcakes

For the frosting, add a few drops of red food color to make a pink frosting for the blueberry cupcakes:

adding red coloring to the buttercream frosting for blueberry cupcakes

Here you go! We are now ready to assemble and frost the cupcakes! For me this is the most exciting part 🙂

pink buttercream frosting for the blueberry cupcakes

Insert toothpicks to the foam ball. You will insert the cupcakes into the toothpicks as they will make the cupcakes steady:

placing toothpicks as cupcake holder to the foam ball

Now that you have all the cupcakes inserted in the toothpicks, you are ready to frost them!

ready to frost blueberry cupcakes assembled on a foam ball

I used star piping tip on this one because that was the first piping tip I first saw when I was looking for one. It looked pretty and looks like flower petals, I think.

frosting the blueberry cupcakes using a piping bag with a star piping tip

Tadaaah! I simply inserted mini marshmallows inserted in toothpicks to fill the gaps. It looks soooo pretty! A perfect gift or dessert table centerpiece at a party!

blueberry cupcake bouquet

Frequently Asked Questions for the Blueberry Cupcake Bouquet Recipe:

Q: How many cupcakes does this recipe make?

A: This recipe makes 12 blueberry cupcakes.

Q: Can we make this ahead and freeze it? 

A: Yes, you can freeze the cupcakes and frost them when you are ready to serve.

Q: How can you store these blueberry cupcakes? 

A: You can freeze the cupcakes if you are going to keep them for a week or you can just store them in an airtight container and chill if you are going to serve it within a few days.

Q: Can I make this into a cake instead? 

A: Yes, you can! Just use a cake pan instead of cupcake pans.

Q: How did you pipe the frosting? 

A: I used a regular round piping tip.

Q: What if I don't have the fresh blueberries, can I use blueberry jam instead? 

A: Fresh ones taste so much better and would give a delicious texture to your Blueberry cupcakes but if you don't have those, you can use the jam instead. You still get the blueberry flavor without the actual fruit.

More fun cupcake recipes you can try:

5 from 1 vote
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Blueberry Cupcakes

Make your loved one this Blueberry cupcake bouquet as a gift for any occasion - a pretty and edible substitute to a flower bouquet.
Servings: 24
Author: Lainey

Ingredients

  • 1 cup butter softened
  • 1 ½ cup sugar
  • 3 teaspoons vanilla extract
  • 4 eggs
  • 3 cups all purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 ⅓ cup milk
  • 1 cup frozen blueberries

Instructions

  • Preheat oven to 350 degrees Fahrenheit and line the cupcake pan with liners.
  • In a large bowl, mix together butter and sugar. Then add eggs and vanilla extract and mix until it is well combined.
  • Take about a spoonful of flour (take it from the 3 cups of flour) and mix with the frozen blueberries, set aside.
  • Add the flour, baking powder and salt, to the wet ingredients. Then gradually add the milk and mix until well combined.
  • Add the batter into the cupcake pans and bake for 25-30 minutes. To check for doneness insert toothpick in the cupcakes and if toothpick is clean, cupcakes are ready!
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