Strawberry Pocky Cake

Feb 8, 2014 · 6 Comments

Tips and Tricks for Making This Strawberry Pocky Cake Recipe:

If you are a chocolate lover, decorate the top of this Strawberry Pocky Cake with chocolate-dipped strawberries. Yum!
For a more rich taste, you can slice the cake horizontally with a serrated knife and fill with strawberry jams in between the laters!

How to Make this Strawberry Pocky Cake Recipe:

Gather the ingredients for this Strawberry Pocky Cake. Once the ingredients are all ready, let's begin!

cream cheese, softened
butter
vanilla extract
powdered sugar, sifted

For the heart shapes, I used a strawberry cake box mix and my vanilla cake recipe which you can find here.

This recipe is very easy to make, basically just follow the steps. However the cream cheese frosting was to die for, it goes very well with the strawberries! I hope you have a wonderful Valentine's day!

Here is the pink cake mix that I made or just mixed. This is ready for baking. We will use this for the pink cake hearts later:

pink cake batter for strawberry pocky cake

After cooling the cake for 15-20 minutes, you can cut out the cake hearts:

After cutting them out from the pink cake, I let them stay in the fridge for about 10 minutes just to let them become firm before putting them in the white cake mix batter:

Follow the instructions on the cake box and tadaaaah! You now have your white cake mix batter, ready for baking!

white cake batter for strawberry pocky cake batter

placing the pink cake hearts on the white cake batter

Add the white cake batter to the cake pan and place the cake hearts on the cake batter, like this:

You can put as many cake hearts as you want. Here I put six cake hearts <3 Once that is finished, add the rest of the cake batter:

Don't worry if the cake batter did not cover up all the cake hearts, the cake will rise 😉

While waiting for the cake to get baked, let's make the frosting!

Into a large bowl, add the softened butter and vanilla extract:

adding vanilla to the cream cheese for the cream cheese frosting

Slowly add the powdered sugar while mixing it with a handheld mixer or a stand mixer until it reaches a creamy and fluffy consistency. Set aside:

ready to use cream cheese frosting for the strawberry pocky cake

Here it is! The cake is ready to be decorated after cooling it for 15-20 minutes:

freshly baked cake for strawberry pocky cake

Frost the cake with the cream cheese frosting! This part is exciting and it's okay for it not to be perfect 😉

frosting the cake with cream cheese frosting

Prepare your strawberry pocky sticks and fresh sliced strawberries 🙂

Decorate the cake as you like. This is what I had in mind when I was making the cake <3

decorating the cake with sliced strawberries

After decorating the cake top, place the strawberry pocky sticks around the cake. I know this will come out so pretty!

decorating the cake with strawberry pocky sticks

We are almost done!!!!

almost done decorating with strawberry pocky sticks

To secure the pocky sticks, I tied a pink ribbon around the cake and tied it in a cute way 🙂

tying the strawberry pocky cake with a pink ribbon

Here is a top view of the cake. I AM SO IN LOVE with this cake! It took me a while to slice it, lol!

Here are more strawberry dessert recipes you will surely love:

Frequently Asked Questions for the Strawberry Pocky Cake Recipe:

Q: How many servings would this recipe do?

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

Q: Can I use sweetened strawberries instead of fresh ones?

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

Q: Can I use any brand of 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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Cream Cheese Frosting

This is an ultimate Valentine's day cake and the easiest you will ever make!

Author: Lainey

Ingredients

▢ 1 8 oz cream cheese, softened
▢ ¼ cup butter
▢ 1 ½ teaspoon vanilla extract
▢ 2-3 cups powdered sugar sifted

Instructions

In a large mixing bowl add cream cheese, butter, vanilla extract, and beat until creamy.
Slowly add powdered sugar 1 cup at a time.

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Homemade Oreo Cookies

Feb 4, 2014 · 13 Comments

I grew up loving Oreo Cookies! I was not a fan of the cream, but the cookies were very tasty. I actually had a lot of fun making these cookies, especially using the heart-shaped cookie cutters! Hopefully, I will get to use more cookie cutters throughout the year!

This cookie was chewier than an Oreo cookie. However, one way to make it less chewy is to make the cookies thinner and bake them for 16 minutes.

Tips on How to Make Homemade Oreo Cookies:

Before mixing the dry ingredients like all-purpose flour, baking soda, and brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
You can use a round cookie cutter in cutting the Oreo Cookies if you don't have the heart-shaped ones.
Wrap these cookies and tie them with a beautifully-colored ribbon to give as a holiday or Valentine's day present. I am sure the receiver will love it!

How to Make Homemade Oreo Cookies:

These are the ingredients that you will need:

unsalted butter
white sugar (granulated)
egg
vanilla extract
all-purpose flour
dark unsweetened cocoa powder
baking powder
salt
unsalted butter
half and half or milk
pinch of salt
powdered sugar

Preheat the oven to 350F before starting the mixing process. Then, in a large bowl, add butter and sugar, and mix until light and fluffy:

mixing butter and sugar using a handheld mixer

Add egg, and vanilla, and beat until well incorporated:

adding egg and vanilla extract to the sugar and butter mixture

In a medium-sized bowl add all-purpose flour, baking powder, and cocoa powder, and mix:

Gradually add dry ingredients to wet ingredients until well incorporated:

Divide dough in half and wrap in plastic and refrigerate for at least 30 minutes:

wrapping the cookie dough with saran wrap

Remove dough from the fridge, then using parchment paper below and above the dough, roll it out flat with a rolling pin:

flattening the cookie dough with a rolling pin

Cut using heart-shaped cutters and place on a greased baking pan and bake for 12 minutes:

cutting out heart shapes out of the cookie dough

To make the filling, add ½ cup butter, half and half, a pinch of salt, and cream until light and fluffy. Gradually add powdered sugar:

making the cream cheese filling for oreo cookies

With a start tip pipe the filling onto the cookie:

putting cream filling in between oreo cookies

Place another cookie on top to make an Oreo Cookie, like so:

putting another oreo cookie on top of the cream filling

Aren't they so pretty, Simply Bakers?!? I am sure that this will be a perfect Valentine's or holiday cookie for you!

pretty oreo cookies with heart sprinkles on a plate

Frequently Asked Questions for the Homemade Oreo Cookies:

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

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

Q: How many cookies did this recipe make?

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

Q: Can I make big cookies out of this recipe?

A: I do not advise making very large cookies as it will affect the cooking time and also the quality of the cookies.

More delicious and easy cookie recipes:

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Can I Let You In On A Little Secret?

Jan 30, 2014 · 2 Comments

Can I let you in a little secret? I've been sick with a stuffy nose and a sore throat for the past week and in my world that means, no processed sugar like cookies, cupcakes, or cakes. Basically, anything which has to be eaten cold/frozen or has processed sugar as an ingredient, I have to avoid. I haven't eaten "desserts" or "smoothies" for about six days and that's the longest I've gone since December 2013. (The last time I got sick.)

I actually think I'm having sugar withdrawals.

In addition I'm a dessert baker, I'm always trying recipes, tasting them, and making videos for my YouTube Channel! My little secret is all the videos I've uploaded this past week, I have not ate it! I have relied on my taste tasters to give me information, how good it is, texture, consistency, and sweetness. Like these macarons!

The macarons have been tried by my taste testers which they told me resembles the macarons they have tried which made me really happy. However I haven't yet and I'm looking forward to eating them as soon as I get better, at the rate I'm healing 2 weeks from now!

Does anybody have any home remedies they would like to share?

Red Velvet Cookies

Jan 28, 2014 · 15 Comments

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 all-purpose flour, baking soda, and brown sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂

How to Make Red Velvet Cookies:

These are the ingredients that you will need:

brown sugar
softened butter
egg
red food coloring
vanilla extract
all-purpose flour
cocoa powder
baking soda
salt

Preheat oven to 350 degrees F, grease the cookie sheet or use parchment paper or a baking mat.

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

Add the egg, vanilla extract, and mix:

Next, add red food coloring:

adding red food color to the cookie batter

The cookie batter will look like this:

In another bowl sift the all-purpose flour, baking soda, and salt. Mix and add to the wet ingredients:

adding the flour, baking soda, and salt to the cookie batter

Shape dough to about 1 ½ to 2 inch balls and bake for 12-14 minutes:

ready to bake Red velvet cookie dough on a baking mater

I promise, Simply Bakers, these smelled so yummy in my kitchen!

Melt the white chocolate in a microwave and you are ready to drizzle some sweet chocolate on top of the cooled Red Velvet Cookies!

There's no really perfect way to do it. I just did it "freestyle" but it still looked pretty! ♥

Frequently Asked Questions for the Red Velvet Cookies Recipe:

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

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

Q: How many cookies did this recipe make?

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

Q: Can I make big cookies out of this recipe?

A: I do not advise making very large cookies as it will affect the cooking time and also the quality of the cookies.

More delicious and easy cookie recipes:

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Peanut Butter Stuffed Cookies

Jan 21, 2014 · 11 Comments

These Peanut Butter Stuffed Cookies are simple to make, and have a wonderfully, crunchy moist crumb, with caramel surprise in every bite! These cookies are perfect to have for dessert after meals or with your afternoon tea.

Check out my other delicious cookie recipes, including Nutella Cookies, Fruity Pebble Marshmallow Cookies, and 3 Ingredient Macaroon Cookies!

stack of peanut Butter stuffed cookies on a white plate

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What are Peanut Butter Stuffed Cookies?

These cookies take a classic peanut butter cookie recipe to the next level by hiding a piece of Ghirardelli dark salted caramel chocolate inside. The result? A perfectly baked cookie with a melty, sweet, and salty surprise in every bite.

Why You’ll Love This Recipe

Easy to make – No complicated steps or chilling time.
Rich and indulgent – The perfect balance of peanut butter and chocolate.
Great for gifting – These cookies stay fresh and make a fantastic homemade gift.
Kid-approved – Both kids and adults will love them!

Substitutions

Butter - Coconut oil, margarine, unsweetened applesauce
Peanut Butter - Almond butter, cashew butter, sunflower seed butter
Milk - Almond milk, oat milk, soy milk, water, heavy cream
Salt - Sea salt, Himalayan pink salt, soy sauce, miso paste
All-Purpose Flour - Gluten-free flour blend, whole wheat flour, oat flour
Ghirardelli Dark Salted Caramel Chocolate - Milk chocolate + sea salt, dark chocolate + caramel, chocolate chips or chunks

Variations

Classic Chocolate Peanut Butter Stuffed Cookies - A rich cocoa powder cookie base with a creamy pb filling creates the perfect balance of chocolate and peanut butter. Use a bowl of a stand mixer with a paddle attachment to ensure a smooth butter mixture for a chewy texture.
Peanut Butter & Jelly Stuffed Cookies - A nostalgic twist, these chocolate peanut butter cookies have a gooey pb filling mixed with jam for a PB&J-inspired treat. Follow the step instructions, placing a dollop of peanut butter and jam in the center before sealing the dough.
Protein-Packed Chocolate Peanut Butter Cookie - Boosted with peanut butter protein powder, these chocolate peanut butter stuffed cookies are a great post-workout snack. Replace butter with coconut oil, use large eggs for structure, and swap flour for oats to keep them wholesome and chewy.

Storage

Store cookies in an airtight container at room temperature for up to 5 days.
For longer storage, freeze them for up to 3 months.
Reheat in the microwave for 10 seconds for that fresh-from-the-oven taste.

Ingredients

These are the ingredients that you will need:

butter
brown sugar
white sugar
egg
peanut butter
milk
vanilla extract
baking soda
salt
all-purpose flour
Ghirardelli dark salted caramel chocolate

Instructions

Preheat oven to 375 degrees F and grease the cookie sheet, use parchment paper or Silpat.

Then in a large bowl add butter, brown and white sugars, and cream until fluffy. Add egg, creamy peanut butter, milk, vanilla extract, and mix:

mixing butter, eggs, vanilla, and peanut butter in a bowl using a fork

Then add the other dry ingredients: baking soda, salt, all-purpose flour, and whisk using a standing mixer:

mixing the dry and wet ingredients in a bowl

Roll into large cookie dough balls about 2 inches or use large cookie scoops and press in the center of the cookie Ghirardelli dark salted caramel bar:

I used this chocolate brand specifically because I love the rich taste of both dark and salted caramel that it gives to the cookie 🙂

Place cookie dough balls on a baking sheet. Press with a fork to flatten the cookie and bake for 14-16 minutes or until golden brown:

making criss cross mark in each cookie using a fork

Then let them rest on a wire rack. There you go! Your delicious peanut butter stuffed cookies are done! Those are just a few easy steps, right?

freshly baked peanut butter stuffed cookies

Top Tips

VERY IMPORTANT TIP: Make sure to allow the cookies to sit on the pan for about 10 minutes for the caramel to harden, or else caramel will be everywhere!
If you will be adding some more nuts or maybe chocolate chips, just make sure you do not add too much of everything since it will break your cookies and won't form nicely.
Keep your peanut butter stuffed cookies fresh for days. Store them in an airtight container and grab some delicious treat anytime!
Wrap these delicious cookies and give them a pretty and edible holiday gift.

FAQ

How to improve peanut butter cookie mix?

To enhance the peanut butter cookie mix, consider adding a pinch of cinnamon or a splash of maple syrup for added flavor depth. Additionally, using a mix of different types of sugar, like brown and white, can improve texture and sweetness balance.

What causes peanut butter cookies to fall apart?

Peanut butter cookies may fall apart due to insufficient binding agents; ensure you have the right amount of egg and flour in the mixture. Overmixing can also lead to a crumbly texture, so mix just until combined.

Why do peanut butter cookies have lines on them?

The characteristic lines on peanut butter cookies are created by pressing the dough with a fork, which helps flatten the cookie and gives it a decorative touch. This technique also helps to evenly distribute heat during baking, promoting a consistent texture.

More delicious and easy cookie recipes:

It's COOKIE MONDAY time! A new series that I started on my YouTube Channel! I've made peanut butter cookies many times, but these were my favorite because I not only put Ghirardelli Dark Sea Salt Caramel in the center, but I also tried it with Cookie Butter from Trader Joes.

The texture is chewy even after I left it sitting in the open air for about two hours! I probably could have made the cookies bite-sized, but if you are having a bake sale these cookies would be perfect to sell individually.

There are so many different ways I can make peanut butter cookies, what are some ways you have made them?

Vanilla Baked Donut Recipe

Jan 17, 2014 · 10 Comments

These Vanilla Baked Donuts offer a perfect blend of sweetness and simplicity. With a soft, moist interior and a crisp exterior, they are a healthier alternative to their fried counterparts. Plus, the vanilla glaze and colorful sprinkles add a festive touch that makes them irresistible!

Want to add some new recipes to your baking collection? Give our tasty Chocolate Chip Cookies or our irresistible Keto Blueberry Lemon Muffins a try. And if you're craving more sweet treats, our Mini Apple Pie Pops is always a hit with a crowd.

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Variations

Want to switch up the flavors of your baked vanilla donuts? Here are some tasty ideas:

Chocolate Glaze - Replace the vanilla glaze with a rich chocolate glaze for a decadent twist.
Cinnamon Sugar - After baking, dip the donuts in a mix of cinnamon sugar to add a classic and comforting taste.
Nutty Delight - Incorporate finely chopped nuts into your batter for a crunchy texture and nutty flavor.

Vanilla glazed donuts with pretty sprinkles

Substitutions

Need to make some ingredient swaps? Here are some options:

Milk - Swap out dairy milk with almond milk or oat milk for a dairy-free alternative.
Butter - Use melted coconut oil instead of unsalted butter for a non-friendly option.
Flour - If you're avoiding gluten, try using gluten-free flour in place of regular all-purpose flour.

Storage

Storing your baked vanilla donuts properly ensures they stay fresh and tasty:

Once cooled, place the donuts on a wire rack to cool completely before glazing or frosting.
Store the glazed or frosted donuts in an airtight container at room temperature for up to 2 days, or refrigerate for a longer shelf life.

Ingredients

Listed below are all the ingredients you will need:

all purpose flour
baking powder
salt
sugar
egg
milk
vanilla extract
butter
milk
powdered sugar

See recipe card for quantities.

Instructions

Gather the ingredients for this Vanilla Baked Donut. Once the ingredients are all ready, preheat oven to 325 degrees F and spray donut baking pan with a nonstick spray.

Let's begin!

In a medium-sized bowl add flour, salt, baking powder, and mix using a whisk:

mixing the dry ingredients for vanilla donut recipe

In a large bowl add sugar, egg, milk, vanilla extract, butter, and beat until well combined:

eggs, vanilla, milk and butter in a bowl for vanilla donuts recipe

Add dry ingredients into the wet ingredients and mix, but don't over mix:

mixing in the dry ingredients to the wet ingredients of vanilla donuts recipe

This is how the donut batter should look like:

In a ziplock bag add the batter and snip off one of the corners of the edges and pipe it into the donut pan:

putting the donut batter in a ziplock back with an opening

Bake for 12-15 minutes:

In another bowl, add ¼ cup milk and slowly add powdered sugar ¼ cup at a time while mixing:

vanilla glaze and colorful sprinkles for vanilla donuts

After giving the donuts enough time to cool in a cooling rackDip donuts in the glaze and add sprinkles:

putting sweet sprinkles on vanilla glaze

Aren't the donuts pretty as well as delicious?!? And it is equally delicious, too! These vanilla baked donut are even perfect for Valentine's day!

⭐ Top Tips

Enhance the flavor of your cake donuts with pure vanilla extract. To ensure moist and rich donuts, incorporate sour cream into your batter.
For a more festive look, sprinkle with colorful candy sprinkles. The more color you sprinkle, the merrier!

Frequently Asked Questions

How do you soften hard donuts?

To soften hard donuts, you can microwave them for a few seconds or wrap them in a damp paper towel and heat in the oven.

Are baked donuts healthier than fried?

Generally, baked donuts are considered healthier than fried ones because they have less fat and fewer calories.

Are store bought donuts baked or fried?

Most store-bought donuts are fried, but there are also baked options available depending on the brand and type you choose.

Growing up I was not allowed to eat sweets, however when I was in third or maybe fourth grade I was introduced to donuts. My teachers would allow parents to bring breakfast for the class and most parents would bring donuts because it was easy and kids love them. My love for donuts began and it only grew worse as I got older.

Now that I'm a little older, I try to eat a little bit better. So instead of deep frying the donuts, I baked them instead. It's not as fluffy, but it's still delicious! What kind of donuts do you like eating? My favorite one is the plain donut with no glaze or sprinkles.

Chocolate Chip Cake Batter Cookies

Jan 14, 2014 · 9 Comments

Get an ultimate sugar load with these gorgeous, easy sprinkle-filled, soft and chewy cookies that are simple to make with a cake mix and chocolate chips. Is there anything more to ask in a cookie?!?

Who knew that using cake mix is a quick and easy way to make chewy cookies? This was my first time making cake batter cookies and I was pleasantly surprised how it turned out. When I first pulled the cookies out from the oven, the cookies looked very cake-like and I pressed the cookies to make it shrink and I ended up burning my fingers. In the end, though, the cookies flattened out and looked perfect! Don't you agree? It turned out beautifully!

stack of chocolate cake batter cookies on a white plate

I always see perfectly baked cookies and I always wondered how bakers made it perfect! I figured out their secret and I will share it with you! Purchase an ice cream scooper and use the scooper to place the cookies on the baking mat! Heehee, thanks for stopping by and please comment below and share with me what is your favorite cookie!

Tips on How to Make Chocolate Chip Cake Batter Cookies:

Make it a day before and chill or freeze the dough. Simply thaw it before serving or before baking.
If you don't have chocolate chips and have a chocolate bar instead, simply chop it in small bits.
Before mixing the dry ingredients like all-purpose flour, baking soda, and granulated sugar, sift them individually. This easy but very important step would make your cookies nice and evenly textured. It wouldn't be fun biting into a lump of flour in between 🙂
After baking your Chocolate Chip Cake Batter 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.

How to Make Chocolate Chip Cake Batter Cookies:

These are the ingredients that you will need:

golden white cake mix
butter
eggs
all-purpose flour
vanilla extract
semi-sweet chocolate chips
heart sprinkles

Preheat oven 350 degrees F, grease pan or use a baking mat.

I used Betty Crocker for the cake mix ingredient of this cookie:

In a large bowl, cream together cake mix, eggs, flour, and vanilla extract.

mixing sugar butter and eggs in a pink bowl

Fold in chocolate chips and sprinkles:

mixing the cookie dough with chocolate chips

Roll the dough into a 2-inch ball and place on the mat:

freshly baked chocolate chip cake batter cookies on a baking mat

Bake for 14-16 minutes or until golden brown:

After taking them out from the oven, let the cookies cool completely. Well, you can take one and have a taste test 😉

The inside of these cookies is soft and moist!

Frequently Asked Questions for the Chocolate Chip Cake Batter Cookies Recipe:

Q: What other flavors of cake mix can we use?

A: You can use any cake mix flavors as long as it goes well with the taste of chocolate chips and the sprinkles.

Q: Can these be made into cookie bars?

A: Absolutely! Just slice as bars after baking them.

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

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

Here are more delicious cookie recipes that you should try:

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Print Pin Recipe

Chocolate Chip Cake Batter Cookies

Have these gorgeous, easy sprinkle-filled, soft and chewy cookies that are simple to make with a cake mix and chocolate chips!

Author: Lainey

Ingredients

Instructions

Preheat oven 350 degrees F, grease pan or use baking mat.
In a large bowl, cream together cake mix, eggs, flour, and vanilla extract. Fold in chocolate chips and sprinkles. Roll the dough into a 2 inch ball and place on mat.
Bake for 14-16 minutes or until golden brown.

Leave a Comment

Watch The Recipe Video!

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

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Cookies with Pretzels and M&Ms

Jan 11, 2014 · 22 Comments

These Cookies with Pretzels and M&Ms are a mix of soft, chewy, and crunchy textures. Every bite is packed with caramel candy and colorful M&Ms. They offer a sweet and salty treat that’s hard to resist!

Today’s recipe is all about cookies. And honestly? This one might just be my favorite. But no shade to the others! Sweet Potato Cookies, Apple Pancake Cookies, and Chocolate Oatmeal Cookies still make me happy.

Some Cookies with Pretzels and M&Ms on tray

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What are Cookies with Pretzels and M&Ms?

These Pretzel M&M cookies are sweet and salty treats. They mix soft cookie dough with crunchy pretzels and colorful candy-coated chocolate. The cookies are fun, chewy, and slightly crispy. The pretzels give them that extra crunch. A touch of sea salt boosts the flavor even more!

They’re popular in many American homes. Especially during Christmas and holidays. One unique ingredient is caramel candy. It adds a gooey, buttery bite in the center.

History of Cookies with Pretzels and M&Ms

This cookie style started in the United States. Sweet-and-salty desserts became popular in the 2000s. Home bakers began mixing cookie dough with snacks like pretzels, M&Ms, and caramel. That’s how “kitchen sink” cookies were born.

Many say moms and food bloggers helped make it popular. Sprinkles and holiday cookies started trending on social media. This fun flavor combo became a favorite.

Substitutions

Butter – Use vegan butter or coconut oil to cut down on trans fat and make it plant-based.
Eggs – Replace each egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water).
M&Ms – Use vegan candy-coated chocolate or dark chocolate chips.
Caramel candy – Try soft vegan caramels or dates chopped and rolled in a little flour.
All-purpose flour – Replace with a gluten-free 1:1 flour mixture for gluten-sensitive diets.

Freshly baked Cookies with Pretzels and M&Ms

Recipe Variations

Peanut butter twist – Add ¼ cup peanut butter to boost protein and flavor.
Double chocolate – Swap ¼ cup flour for cocoa powder for a chocolate base.
Trail mix cookies – Add chopped nuts and dried fruit for more fiber.
Mini cookies – Roll into ½-inch balls for bite-sized treats that fit perfectly in lunchboxes or holiday gift bags.

Storage

These cookies freeze well. You can store them for up to 2 months.
Keep baked cookies in an airtight container. You can store them in the fridge or at room temperature for up to 5 days.
To keep them fresh, layer with parchment or wax paper. Cool them first on wire racks or a cooling rack.

Ingredients

Listed below are all the ingredients you will need:

Butter (vegan substitute)
White sugar
Brown sugar
Salt
Baking soda
Vanilla extract
Eggs
All-purpose flour
Pretzels
M&Ms
Caramel candy

See recipe card for quantities.

Instructions

Before starting with the mixing process, make sure to preheat the oven to 375°F and grease cookie sheets or use a silicone mat.

Then let's begin! In a large bowl, add butter, sugars, and cream.

Sugars, cream and butter in a clear bowl for Cookies with Pretzels and M&Ms recipe

Mix it thoroughly until all the added ingredients are well combined.

Mixing all ingredients for Cookies with Pretzels and M&Ms recipe

Add vanilla extract, eggs, and mix until well blended.

Eggs and vanilla into the mixture for Cookies with Pretzels and M&Ms recipe

Add flour, baking soda, and salt. Then mix.

Flour and baking soda added to the mixture for Cookies with Pretzels and M&Ms recipe

In this step, I was having a slightly hard time mixing it with just a rubber spatula. So I used my ever-reliable handheld mixer to make the job easier.

Cookies with Pretzels and M&Ms dough with a rubber spatula and a handheld mixer

Now it's time to add the caramel, M&M's, and pretzels.

Candies, M&Ms and pretzels added to the cookie dough

Carefully and thoroughly mix with a spoon.

ready to bake Cookies with Pretzels and M&Ms cookie dough

Roll into 1-inch balls and bake for 8-10 minutes or until golden brown.

Pretty and delicious Cookies with Pretzels and M&Ms are ready to be devoured! 🙂

freshly baked Cookies with Pretzels and M&Ms on a plate

The recipe was fairly easy to make, although there was a bit too much of caramel candy in each cookie, so I suggest maybe cutting the caramel amount to half, but these cookies were still AMAZING!

Look what happened when I added too much caramel candy in one small cookie.

splattered caramel inside the Cookies with Pretzels and M&Ms

Anyway, the pretzels gave the cookies a good crunch and now that I think of it, it's actually so much better than nuts. First of all, pretzels are inexpensive, secondly, you get more for your price, and last of all pretzels are delicious!

Hint: Allow the cookies to sit on the pan for about 10 minutes for the caramel to harden, or else the caramel will be everywhere!

⭐ Top Tip

Don’t overbake! These cookies will look slightly underdone in the center when you pull them from the oven. That’s exactly what you want. They’ll continue to cook and firm up as they rest.

For an extra gooey center, slightly underbake and let them sit for the full 10 minutes before moving.

FAQ

How do you keep cookies from being flat?

To keep cookies from being flat, chill the dough before baking. Chilling helps solidify the fat (like butter), so the cookies spread less in the oven and hold their shape better. For best results, refrigerate the dough for at least 2 hours.

What cookie was not invented until 1938?

The chocolate chip cookie wasn’t invented until 1938. Ruth Wakefield accidentally created it when she added chunks of chocolate to cookie dough expecting them to melt— but instead, the pieces held their shape, giving us the first-ever chocolate chip cookie.

What is the most popular cookie?

The most popular cookie is the chocolate chip cookie. Loved for its soft center, crispy edges, and melty chocolate chips, it’s a go-to treat around the world for both kids and adults.

More Recipes

Let's make more cookies! Look down here:

Storytelling Time!

I LOVE COOKIES! I think I started many of my cookie blog posts with that sentence! Anyhow, I really do love cookies, and I have tried to deny it for many years.

But I gave up this year and finally admitted that I am addicted to cookies. Does anybody know of a cookie anonymous meeting I can check into?!

BEST Burger Cupcakes

Jan 7, 2014 · 6 Comments

Create these delightful Burger Cupcakes! This fun and imaginative recipe features no actual meat patties, making it vegetarian-friendly. With featured ingredients like vanilla cake, vibrant frosting, and playful toppings, these Hamburger Cupcakes are not only delicious but also easy to make, perfect for a creative baking adventure!

Looking for more cupcake recipes? Try my Boston Cream Cupcakes or my Matcha Cupcakes!

hamburger cupcakes with toothpicks on a white plate

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Top Tips

Wait until the cupcakes are completely cooled before cutting them in half to prevent them from tearing or falling apart.
Prepare the frostings in advance and chill them. This way, they'll be ready to use as "catsup" and "hamburger sauce" when making another batch of hamburger cupcakes.
Similar to a real hamburger, insert a toothpick into the center of the hamburger cupcake to keep the "patty" and other toppings in place.

Substitutions

Cake Mix: Instead of using a vanilla cake mix, you can make your own homemade vanilla cake batter from scratch using flour, sugar, baking powder, vanilla extract, eggs (or egg substitutes for a vegan option), and a plant-based milk of your choice.
Red and Yellow Food Coloring: If you prefer to avoid artificial food coloring, you can use natural alternatives. For red, you can use beet juice or pureed strawberries. For yellow, you can use turmeric powder dissolved in a small amount of water.
Sesame Seeds: If you don't have sesame seeds or prefer not to use them, you can omit them or replace them with other toppings such as chopped nuts (e.g., almonds or walnuts) or shredded coconut for texture.
Vanilla Frosting: You can use store-bought vanilla frosting or make your own homemade frosting using powdered sugar, vegan butter or coconut oil, vanilla extract, and a splash of plant-based milk. Adjust the sweetness and consistency to your liking.
Chocolate Frosting: Instead of chocolate frosting, you can use cocoa powder mixed with powdered sugar and vegan butter or coconut oil to create a chocolate-flavored frosting. Adjust the sweetness and thickness as needed.
Shredded Coconut: If you don't have shredded coconut or prefer a different texture, you can use crushed graham crackers or digestive biscuits to simulate the appearance of hamburger buns.

Variations

Cheeseburger Cupcakes: Add a small square of yellow fondant or yellow frosting between the "patty" and "bun" layers to mimic cheese in a cheeseburger cupcake.
Bacon Burger Cupcakes: Create strips of crispy bacon using brown fondant or brown frosting and place them on top of the "patty" layer before adding the "bun."
Sundae Burger Cupcakes: Instead of traditional hamburger toppings, use colorful frosting, sprinkles, and a maraschino cherry on top to create a dessert "sundae" burger cupcake.
Double-Stack Burger Cupcakes: Make two layers of "patties" and "buns" for a double-decker burger cupcake.
Monster Burger Cupcakes: Create oversized "patties" and "buns" using larger cupcakes to make monster-sized burger cupcakes.
Burger Cupcake Bar: Set up a cupcake decorating station with various frosting colors, toppings like candy, sprinkles, and edible decorations, and let everyone customize their own burger cupcakes.

Storage

Cool Completely: Allow the cupcakes to cool completely on a wire rack before storing them. This prevents condensation and ensures they don't become soggy.
Airtight Container: Store the cupcakes in an airtight container to maintain freshness and prevent them from drying out. Make sure the container is large enough to accommodate the cupcakes without squishing the frosting or toppings.
Refrigeration: If the cupcakes have perishable fillings or toppings (such as cream cheese frosting or fruit fillings), store them in the refrigerator. However, keep in mind that refrigeration can sometimes dry out cupcakes, so it's best to bring them to room temperature before serving.
Room Temperature: If the cupcakes have non-perishable fillings or toppings (such as buttercream frosting or fondant decorations), they can be stored at room temperature in a cool, dry place away from direct sunlight.

Ingredients

yellow cake box mix
brownie box mix
sesame seeds
unsweetened shredded coconut
red frosting
yellow frosting
green food
red food coloring
yellow food coloring

Instructions

Bake the yellow cake box into cupcakes. These cupcakes will be used to resemble the "hamburger buns".

Follow the baking instructions in the yellow cake box mix and bake as required:

putting yellow cake mix batter in cupcake pan

Before popping the cupcakes into the oven, sprinkle a generous amount of sesame seeds, just as what you would see on top of a regular burger bun:

sesame seeds on top of yellow cake mix batter

Let the cupcakes cool down completely after baking and start working on the brownies. The brownies will resemble the "burger patties" in the hamburger 🙂

With the dry ingredients, add in the eggs and oil:

adding oil to the ingredients of brownies for hamburger cupcakes recipe

Mix thoroughly until you see no lumps:

mixing the ingredients for brownies to be used in hamburger cupcakes

Place in a rectangular baking pan and bake as required:

After brownies are baked, cut into circles:

cutting circle brownies using a cookie cutter

Slice cupcakes into halves:

cutting the cupcake in half for hamburger cupcakes

Layer bottom cupcake, brownies,

holding a circle brownie for hamburger cupcakes

Get the shredded coconut and drop a few green food color and mix. This will resemble the lettuce in a hamburger:

putting green food color on coconut shreds

To make the hamburger sauce, make a buttercream frosting and color them red and orange to make the "catsup" and hamburger sauce:

mixing the butter and cream cheese for hamburger cupcake frosting

Drizzle generously the "hamburger sauce" on top:

adding red and orange frosting to the hamburger cupcake

Place the cupcake top to serve as the top of the hamburger bun, just like so:

Doesn't that look so fun?!? You can serve this on birthday parties, Thanksgiving parties, or a sweet "treat" on April Fool's day!

assembled hamburger cupcakes on a white plates

FAQs

How to keep cupcakes from falling in the middle??

Use a toothpick

How to stop cupcakes from sinking in the middle??

To prevent cupcakes from sinking in the middle, ensure you measure ingredients accurately and avoid overmixing the batter. Additionally, bake the cupcakes at the correct temperature and avoid opening the oven door too often during baking.

How many burger cupcakes does this make?

Approximately 12-18 cupcakes

More fun cupcake recipes you can try:

One of my goals for this year was to try more fun desserts for my YouTube channel! So I was searching around google and I came across a picture similar to this and thought to myself I have to try this!

I had a little trouble with frosting the cupcakes because the piping bags I used, which were Wilton piping bags had holes! On top of that, I accidentally picked up the wrong cake box mix so these cupcakes were very moist! Honestly whenever I film, whatever can go wrong will go wrong. When I took out the cupcakes out of the oven, I was a little disappointed because the cupcakes were too yellow, maybe I should have used a different cake box mix.

I may have mentioned this before, but I am learning how to be a better food photographer. After I took multiple pictures of the cupcake hamburgers, I decided it needs a little color! I piped a red squiggle down the plate, but it was not uniformed so I just made the picture worse, haha. Do you have any tips for garnishing the plate?

Thanks for reading, let me know what you would like me to blog about!

Oreo Stuffed Cookies

Jan 4, 2014 · 10 Comments

Take a bite of these heavenly, delicious Oreo Stuffed Cookies! They are mouthwatering and perfect for holiday parties, Christmas cookie exchanges, or even just an ordinary day when you crave a delicious Oreo cookie treat!

Cookies are everyone's favorite snack, right? So Cinnabon Cookies, SunButter Cookies, and Peppermint Oreo Cookies are surely as delicious!

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What is Oreo Stuffed Cookies?

Oreo Stuffed Cookies are indulgent treats that combine a classic cookie with soft, chewy Chocolate Chip cookie dough. When baked, the dough forms a golden shell around the Oreo, creating a delicious contrast between the crispy center and the gooey exterior.

This dessert is popular for its rich flavor and playful twist on traditional cookies. The origin of the chocolate chip cookie recipe traces back to the early 2010s when they became a viral sensation through food bloggers and social media. While the exact creator is unknown, the trend likely started in the United States, where Oreos and chocolate chip cookies are both beloved treats.

Home bakers and bakeries embraced the concept, experimenting with different flavors and variations, making it the Oreo flavor cookies we know today, just like these delicious Oreo stuffed chocolate chip cookies!

Variations

Brownie – Rich, fudgy brownie dough encasing an Oreo for extra chocolate decadence
Peanut Butter – Peanut butter cookie dough for a sweet and salty twist
Double Stuf – Use Double Stuf Oreos for extra creaminess inside
Sea Salt – A sprinkle of flaky sea salt enhances the sweet-salty balance
Marshmallow – Add a marshmallow inside for a gooey surprise

Substitutions

Butter or margarine – Coconut oil (solid), vegan butter (for a dairy-free version), or unsweetened applesauce (for a lower-fat option, though the texture may be softer)
Brown sugar – Coconut sugar, date sugar, or a mix of white sugar with a teaspoon of molasses
Self-rising flour – All-purpose flour + 1 ½ teaspoons baking powder + ½ teaspoon salt
White sugar – Coconut sugar (for a natural alternative), maple syrup (reduce the liquid in the recipe slightly), or monk fruit sweetener (for a low-sugar option)

Storage

Refrigerate or Freeze Dough: Make the dough a day ahead and store it in the refrigerator for up to 24 hours or freeze it for up to 3 months. Thaw before baking.
Store Baked Cookies Properly: Keep in an airtight container at room temperature for up to 5 days or refrigerate for up to 1 week.
Freezing Baked Cookies: Freeze in a sealed container for up to 3 months. Reheat in the microwave for 10-15 seconds to enjoy warm.

Ingredients

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

See the recipe card for quantities.

Instructions

Preheat oven to 375°F and grease cookie sheets.

Then in a large bowl of a stand mixer, beat together butter, white and brown granulated sugar, egg, and vanilla extract until creamy.

mixing the sugar, butter and eggs using a handheld mixer

Stir in the other one of the dry ingredients: self-rising flour. Then, mix until a soft dough forms.

mixing the wet and dry ingredients using a handheld mixer

Next, fold in your semi-sweet chocolate chips and mix well.

Form 1-inch balls of large cookie scoop balls. Then, flatten one ball slightly, place an Oreo on top, and cover it with another scoop of dough.

inserting the Oreo between 2 cookie dough balls

Pinch the sides to seal it completely.

sealed white chocolate oreo stuffed cookies

Arrange on a prepared baking sheet with parchment paper, leaving space between cookies for spreading.

Bake for 14-16 minutes or until golden brown. After baking, put them on a cooling rack, and serve.

freshly baked cookies on parchment paper

Enjoy your freshly baked Oreo-stuffed chocolate chip cookies with loved ones!

Hint: Chill the dough for at least 15 minutes before baking for thicker, chewier cookies.

⭐ Top Tip

Serve warm with a scoop of vanilla ice cream for the ultimate dessert. Press extra chocolate chips on top of the cookie dough balls before baking for a bakery-style look.
For extra crunch, roll the dough balls in crushed Oreos before baking.

FAQ

What is the Oreo with a lot of stuff?

The Mega Stuf Oreos, which have been around since 2013, offered up a whopping 11 grams of filling, nearly double that of a Double Stuf.

What is the white stuff in the Oreo made of?

In the center, between the two chocolate wafers, is a white filling made of sugar, high fructose corn syrup, soy lecithin, artificial flavor, and “palm and/or canola oil.

When did most stuffed Oreos come out?

Introduced in January 2019, an initially limited edition Oreo with approximately four times the amount of crème filling of a standard Oreo. After two limited runs, it was quietly brought back as a permanent product in late 2020.

More Recipes

Cookie lovers love cookie recipes, right? Go ahead and try:

5 from 2 votes

Print Pin Recipe

Oreo Stuffed Cookies

Oreo Stuffed Cookies are soft, chewy cookies with a hidden Oreo center, combining gooey and crunchy textures for an indulgent treat.

Prep Time10

Cook Time16

Total Time26

Course: Cookies, Dessert, Snack

Cuisine: American

Servings: 12 -15 cookies

Calories: 478kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 375°F and grease cookie sheets.
In a large bowl, beat together butter, white sugar, brown sugar, egg, and vanilla extract until creamy.
Stir in self-rising flour, mixing until a soft dough forms, then fold in white chocolate chips.
Scoop 1-inch balls of dough. Flatten one ball slightly, place an Oreo on top, and cover with another dough ball, sealing the edges completely.
Arrange on a baking sheet, leaving space between cookies for spreading.
Bake for 14-16 minutes or until golden brown.
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

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Serving: 1gCalories: 478kcalCarbohydrates: 58gProtein: 5gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 60mgSodium: 730mgPotassium: 133mgFiber: 1gSugar: 30gVitamin A: 502IUVitamin C: 0.1mgCalcium: 78mgIron: 0.4mg

Watch The Recipe Video!

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

Just check out those Oreos stuffed in the white chocolate chip cookie! I was very surprised that the Oreos didn't melt! Why do you think it didn't melt?

I just took these cookies out of the oven and placed them on the rack, *sigh* the smell of home-baked cookies!

3D Gingerbread Cookies

Dec 21, 2013 · 7 Comments

Have you ever felt like you wanted to give up? Unfortunately, I've had those moments more than three times this week and it was all because of this recipe 3D gingerbread cookies. It took me at least three tries to get it to look this decent.

On my first attempt, I cut out the cookies before I baked it and I wasn't able to get the cookies to stand because the pieces ended up combining. My second attempt, I spread out the pieces which would allows the cookies to stand and I spread it out more after I baked it, and it still fell. My third attempt, I underbaked it and the pieces fell apart and finally my last attempt I was able to get it stand and look somewhat nice.

Take a look at my pictures!

3D Reindeer Cookies

3D star Cookies

3D Christmas Tree Cookies

3D Christmas Tree Gingerbread Cookies on a white plate

Tips and Tricks for Making These 3D Gingerbread Cookies:

Make sure to cut the cookies while it is warm. Letting it cool without cutting them first will harden the cookie, thus giving you chipped shapes instead of perfectly shaped cookies.
If you are planning to make a larger batch of cookies, just double the measurement of ingredients in the recipe box.
To make the cookies more festive, you can add edible glitters and edible beads to the frosting.
Use a stand mixer when kneading a larger batch of gingerbread cookie dough.
If you love to give edible gifts during Christmas, you can place these cookies in a box and you now have a homemade edible gift to family and friends.

How to Make these 3D Gingerbread Cookies:

These are the 3D Gingerbread Cookies ingredients that you will need:

all-purpose flour
ground cinnamon
ground nutmeg
ground ginger
baking soda
salt
butter, softened
brown sugar
molasses
egg
vanilla extract

In a large bowl, mix flour, cinnamon, nutmeg, salt, and set aside. In another bowl beat butter and brown sugar with an electric mixer until light and fluffy.

Add egg, vanilla, and molasses until well mixed:

rolling out the cookie dough using a wooden rolling pin

Wrap in plastic wrap and refrigerate 4-6 hours or best overnight:

After the cookie dough has been chilled, start preheating your oven to 350 degrees F.

Cut dough in half and roll out dough to about ¼-inch thick on a parchment paper and bake for 8-10 minutes or until brown.

While baking, prepare the cookie cutters that you will use. I used Christmas tree and star cookie cutters for this recipe:

cookie cutters for 3D gingerbread cookies

Immediately cut out the cookies:

To make more cookies, try your best to cut the shapes as near as possible, but carefully avoiding to cut the other cookie designs:

cutting out the cookies with cookie cutters

After cutting and carefully removing each cookie, place on wire racks to cool:

After all the cookies have cooled completely, start assembling them.

Christmas Tree, Star and Reindeer 3D Gingerbread Cookies on a white plate

You can also frost them while they are still on the cooling rack, just like what I did with the star cookie:

To frost the cookies, I used this Wilton Decorating Icing.

decorating icing for gingerbread cookies

Attached an icing tip on the end of the tube, just like so:

Here are my frosted 3D Gingerbread Cookies!

christmas tree and reindeer gingerbread cookies

Frequently Asked Questions for the 3D Gingerbread Cookies Recipe:

Q: What brand of decorating icing did you use?

A: I am fond of Wilton products and for this one, it was Wilton that I found in the store while looking for a ready to use icing.

Q: Can I make the cookies ahead?

A: Yes you can bake the cookies ahead and keep them in an airtight container. When you are ready to serve them, frost them as you please.

Q: How many 3D gingerbread cookies have you made out of this recipe?

A: I made 2 dozens of cookie cuts so there were 12 cookies assembled using this recipe.

Here are more delicious Christmas cookie recipes that you should try:

NEVER MISS A RECIPE!

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Hershey Kiss Cookies

Dec 14, 2013 · 12 Comments

Tips and Procedures:

If you are planning to make a larger batch of cookies, just double the measurement of ingredients in the recipe box.
Use a stand mixer when kneading a larger batch of Hershey Kiss cookie dough.
If you love to give edible gifts during Christmas, you can place these cookies in a Christmas-themed box.

How to Make these Hershey Kiss Cookies:

These are the Hershey Kiss Cookies ingredients that you will need:

Hershey kisses
sweetened condensed milk
cookie butter
BISQUICK
vanilla extract
sugar

Preheat oven to 375F, prepare ungreased cookie sheets.

In a large bowl, beat sweetened condensed milk and cookie butter until smooth:

Add vanilla extract and Bisquick then mix well:

The dough should look like this:

Shape into 1 inch balls and roll in sugar:

Bake 6-8 minutes or until very lightly browned:

Immediately after taking the cookies out of the oven, press Hershey kiss on each ball:

These Hershey Kiss Cookies are perfectly baked and look so festive, so right for the Christmas season!

Frequently Asked Questions:

Q: How do you store Hershey Kiss Cookies?

A: After cooling them completely, keep them in an airtight container to keep them fresh longer.

Q: How can I keep my cookies from cracking when I put the Hershey kisses on top?

A: Place the Hershey Kisses on top gently, avoiding to press too hard so that the cookie won't break.

Q: When is the best time to put the Hershey Kisses on top?

A: Right after you take out the baked cookies from the oven, place the Hershey Kisses on top. The heat will melt the chocolates and it will be easier to press on the cookie while warm.

Here are more delicious Christmas cookie recipes that you should try:

5 from 1 vote

Print Pin Recipe

Hershey Kiss Cookies

These Hershey Kiss Cookies are one of the best holiday cookie treats and using Bisquick mix, just mix, bake and decorate!

Author: Lainey

Ingredients

Instructions

Preheat oven to 375F, prepare ungreased cookie sheets.
In a large bowl, beat sweetened condensed milk and cookie butter until smooth. Add vanilla extract and bisquicks, mix well. Shape into 1 inch balls and roll in sugar.
Bake 6-8 minutes or until very lightly browned.
Immediately after taking the cookies out of the oven, press Hershey kiss on each ball.

Leave a Comment

Watch The Recipe Video!

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

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Chocolate Nutter Butters

Dec 12, 2013 · 1 Comment

Have you heard about Nutter Butters? It's a sandwich cookie with a peanut butter filling with just enough peanut butter to satisfy your taste buds. I had some extra Nutter Butters so instead of leaving it as is, I decided to spice it up and dip it chocolate, and made it more festive by adding red and green sprinkles. It was pretty simple and it's also another great treat to give for Christmas.

To thin out the chocolate, I used 1 tablespoon of shortening for every 12 oz of candy melts. There is an after taste, but it's not noticeable to the non baker, but it was to me. Honestly I would love to purchase a different ingredient that has no flavor, but I try not to make it a habit to run to the market and get the ingredients. I just like to plan what I purchase. I used to do that all the time and I ended up throwing out many ingredients because it expired or I forgot I had it.

Then I dipped it in chocolate, added the sprinkles, and laid it on wax paper, simple right?

Do you like spicing up your cookies? If so, how?

Chocolate Pretzel Rods

Dec 10, 2013 · 4 Comments

Who doesn't love chocolate covered pretzels, sweet and salt for every bite?! For this recipe, finding pretzel rods was a bit of a challenge and I came across it only by accident. I was window shopping at my local cake supply store and there they were, all in one piece so I purchased some. Also for those of you who don't have a local cake shop around the corner, try Smart & Final, however the bag has a lot of broken pieces.

I kept this recipe simple and I used a five different kinds of sprinkles and some of the sprinkles tasted like peppermint and gingerbread men which I found really neat! Do all sprinkles have a unique taste?

I don't know what I was thinking, but I accidently burned the candy melts! Who does that?! Well, that would be me ladies and gentlemen. I microwaved the chocolate for three minutes and was a big mistake, normally you only warm it for about a minute (if it is a small batch of candy melts). Well, I discovered that the candy melts were ready after 30 seconds, it's just I didn't mix it thoroughly for the chocolates to melt.

Tips and Tricks for Making This Chocolate Pretzel Rods Recipe:

Are you having a party? Make this dessert you dessert table centerpiece! make it during weddings, birthdays, Christmas, or even on the 4th of July!
When melting the chocolate, do not set the stove at a very high temperature. The chocolate could easily burn.
If using a microwave in melting the chocolate, do it in short increments to avoid burning the chocolate.
You can also use a double boiler in melting the chocolate. Just make sure that the bowl of chocolates does not touch the boiling water. It will cause the chocolate not to melt properly.
If you do not like too sweet desserts, use semi-sweet chocolates to coat your pretzel rods.

How to Make this Chocolate Pretzel Rods Recipe:

Before starting, don't forget to prepare the ingredients ahead. It saves you a lot of time to lay them all out, plus, you know you are not missing an ingredient.

Are you all set? Let's begin!

Melt chocolate in a heatproof bowl according to directions or microwave every 30 seconds and mix in between. Add 1 tablespoon of shortening and mix well. The final consistency should be like this, smooth and glossy:

Dip pretzel rods, add sprinkles:

decorating the pretzels with candy sprinkles

Allow the pretzels to sit on wax paper for 10 seconds before handling:

They looked so pretty, Simply Bakers! I am sure your holiday parties would be more fun with all these colorful and delicious pretzel rods!

finished product of chocolate pretzel rods

These pretzels tasted amazing, I hope you enjoy them too!

Chocolate pretzel rods decorated with pretty candy sprinkles on a glass and a plate

Chocolate Pretzel Rods step by step guide

Frequently Asked Questions for Chocolate Pretzel Rods Recipe:

Q: Can I do this a few days ahead?

A: Yes, sure you can. You can decorate it ahead and keep in an airtight container.

Q: How many servings would this recipe have?

A: This recipe gives you a lot! Depending on how much chocolate you will be melting and also how many pretzel rods you want to coat.

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Print Pin Recipe

Chocolate Pretzel Rods

A super easy Chocolate Pretzel Rods perfect for a party dessert which require no baking!

Author: Lainey

Ingredients

▢ assorted color candy melts
▢ 1 tablespoon shortening
▢ pretzel rods
▢ sprinkles

Instructions

Melt chocolate candy in a heatproof bowl according to directions or microwave every 30 seconds and mix in between.
Add 1 tablespoon of shortening and mix well.
Dip pretzel rods, add sprinkles, and allow the pretzels to sit on wax paper for 10 seconds before handling.

Leave a Comment

Watch The Recipe Video!

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

NEVER MISS A RECIPE!

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

I Have Always Wanted To...

Dec 6, 2013 · 6 Comments

Eat carbs, sweets, and not get sick or fluffy (chubby). Also the other thing I wanted to do was start a blog! And here I am starting one and I am very excited! However, there are few things I should mention.

I am a horrible speller. Even though I have spell check, it doesn't work?! I don't know why, but with that said I will try my best to double check my spelling and grammar.
I am not a trained chef or am I an excellent cook or baker. In fact, I have burned chocolate (yesterday), misread directions, and put to much of something, and the list goes on. I am only here to share my adventures in the kitchen and life, but mostly in the kitchen. I promise you, I am just a regular girl trying to make my way around the kitchen.
I will be posting baking tips which I found to help me, product reviews, recipe reviews, and many of my recipes for my YouTube Channel.

Other than that, WELCOME TO SIMPLY BAKINGS! I am so happy you have stopped by!

The other thing I have always wanted to do was climb Half Dome, which I did. So technically this doesn't really count as something I have always wanted to do, because I've already done it, but I just want to encourage everyone who wanted to start a blog or a YouTube channel to just do it! If I can, you can!

Peanut Butter Reindeer Cookies Recipe

Dec 3, 2013 · 4 Comments

Fun, easy to make, and the best part is, these Peanut Butter Reindeer Cookies are no-bake! If you love chocolate no-bake desserts, this is the recipe for you. Kids and adults will surely love this cute holiday reindeer dessert!

Looking for cookies like this? Try my Polar Bear Cookies or Christmas Tree Cookies!

Putting these peanut butter reindeer cookies together was simple, and to make the Nutter Butters even better, try dipping the cookies in dark chocolate. So good! However, when placing the eyes on the cookie, just be careful not to let the eye flip because once it flips over and the white becomes dark, the cookies end up looking like a scary cookie instead of Christmas cookies.

Try making this simple yet adorable holiday treat and satisfy your cravings for a sweet indulgence. Keep reading for tips and variations on this recipe. Enjoy!

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Ingredients

The following are the ingredients that you will need:

green sprinkles
red M&Ms
eyes
shortening
nutter butters
pretzels
dark chocolate candy melts
popsicle stick

Peanut Butter reindeer cookies recipe ingredients

See the recipe card for the quantities.

Instructions

Gather the ingredients for this Peanut Butter Reindeer Cookies recipe. Once the ingredients are all ready, let’s begin!

Follow the instructions to melt the dark chocolate in a mixing bowl, and once it's melted, add the shortening and stir well:

Grab the cookie and open it up. Then, dip the popsicle stick in the chocolate mixture and place it between the cookies:

sticking the popsicle stick in between the nutter butter cookies

Close the cookies by pressing one against the other:

adhering the two nutter butter cookies using melted chocolate

Wait about 10 seconds and dip the cookie in the chocolate:

dipping the cookie into the melted chocolate

Grab the pretzel pieces and dip them in the chocolate:

dipping the pretzel into the melted chocolate

Place on the cookies the candy eyes, red M&M, and green sprinkles:

Let it sit for a couple of minutes before handling it:

Letting the reindeer cookies adhere to the popsicle sticks

There you have it, Simply Bakers! A no-bake Christmas Day dessert that looks so fun and easy to make!

delicious and easy to do Peanut Butter reindeer cookies

Substitutions

Chocolate Chips: Instead of regular chocolate chips, use dairy-free mini chocolate chips, chopped dark chocolate, or carob chips.
Pretzels: If you don't want to use pretzels for the reindeer antlers, you can substitute thin pretzel sticks, gluten-free mini pretzels, or even little bits of pretzel-shaped crackers.
Peanut Butter: If you want to avoid peanuts or want a different flavor, you might use almond butter, cashew butter, or sunflower seed butter instead.
Candy eyes: If you can't locate or don't want to use candy eyes, you can make the reindeer eyes out of micro chocolate chips, raisins, or small drops of icing.

Variations

Coconut Nutter Butter Reindeer Cookies: Dip Nutter Butter cookies in melted chocolate and then roll them in shredded coconut.
Peanut Butter Cup Nutter Butter Reindeer Cookies: Create the reindeer's body by pressing little peanut butter cups onto Nutter Butter cookies.
Coating Options: To add flavor and sweetness, feel free to spread either caramel sauce, semi-sweet milk chocolate, Nutella, melted white chocolate, melted mint chocolate, strawberry jam, or raspberry jam over Nutter Butter cookies, then decorate with candy eyes and a red candy nose to create cute reindeer faces.

Storage

Store these peanut butter reindeer cookies in an airtight container at room temperature in a cool, dry place away from direct sunlight and heat, for 5 to 7 days.
Keep any extra decorations separate to avoid them becoming soggy or losing their shape.
To keep the layers from sticking together, add a sheet of wax or parchment paper between each one.
You may refrigerate the cookies to extend their shelf life, especially if your kitchen is warm. Simply allow them to come to room temperature before serving for the best texture.
For long-term storage, place them in a single layer on a baking sheet and freeze until firm, then transfer to a freezer-safe container or resealable plastic bag. Before serving, allow it to thaw in the refrigerator or at room temperature.

Top Tip

After putting the two nutter butter cookies together, allow them to adhere to each other before handling them again. By letting it dry for some time, you will prevent the cookies from breaking apart.

FAQs

How long can I keep the cookies once they are decorated?

You can keep them for a week or longer inside an airtight container and place them inside the chiller.

What special items do you need to make reindeer cookies?

The pretzel cookies are a must-have, as are the edible eyes and colorful sprinkles.

What is FAQ?

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What is FAQ?

Here are more delicious Christmas cookie recipes that you should try:

a pair of delicious Peanut Butter Reindeer Cookies

5 from 2 votes

Print Pin Recipe

Peanut Butter Reindeer Cookies Recipe

Here's a super easy cookie recipe loaded with the delicious flavors of Nutter butter, pretzels, and chocolate melt. They are super festive, and fun to make, and there's no oven required!

Prep Time15

Total Time15

Course: Cookies

Cuisine: American

Calories: 975kcal

Author: Lainey

Ingredients

Instructions

Follow the instructions to melt the dark chocolate and once it's melted add the shortening and mix.
Grab the cookie and open it up. Then, dip the popsicle stick in the chocolate melt, place it between the cookies, and close the cookie. Wait about 10 seconds and dip the cookie in the chocolate.
Grab the pretzel(s) and dip in the chocolate and place on the cookie, place eyes, M&M and green sprinkle and let it sit for a couple of minutes before handling it.

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Serving: 1gCalories: 975kcalCarbohydrates: 92gFat: 66gSaturated Fat: 44gPolyunsaturated Fat: 7gMonounsaturated Fat: 11gTrans Fat: 3gSodium: 154mgSugar: 92gCalcium: 0.3mgIron: 0.02mg

Watch The Recipe Video!

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

Are you a Nutter Butter fan? I am, and one of my viewers commented on my YouTube channel and pointed out that the Nutter Butter Cookies are underrated, and I agree with her! I don't know when I grew fond of Nutter Butter Cookies, but I found them to be delicious and satisfying. Check this out!

Mini Apple Pie Pops

Nov 26, 2013 · 3 Comments

Apple pie in any form is delicious, don't you agree? Instead of making the usual apple pie, I thought making mini apple pies would be a better idea. Sealed in flaky pastry and baked on a stick, each of my Mini Apple Pie Pops is a sweet, snackable treat just for you!

By the way, if you still want to eat store-bought pie crust, get a hold of my yummy Buko Pie and my Peach Mango Pie recipes. You can also make your own crust with my own Pie Crust recipe!

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What are Mini Apple Pie Pops?

Mini Apple Pie Pops are bite-sized apple pies on a stick, an American-inspired treat rather than a Filipino recipe. They became popular as a fun, portable dessert choice on social media, and a unique feature is the use of apple pie spice - a fragrant blend of cinnamon, nutmeg, and other warm spices that captures the classic comfort of a full-size apple pie.

When is this Dish Typically Enjoyed?

Mini Apple Pie Pops can be enjoyed anytime, but they’re especially popular during the fall and around Thanksgiving when apples are in season and warm, spiced desserts are in high demand. Thanks to their cute presentation and easy-to-serve format, they also appear at events like birthday parties, baby showers, and holiday celebrations throughout the year.

Substitutions

Ground Allspice — A pinch of clove or a bit of pumpkin pie spice can replicate its warm flavor.
Nutmeg — Mace or extra cinnamon can stand in, though the taste will differ slightly.
Granny Smith Apples — Tart varieties like Honeycrisp, Pink Lady, or Braeburn apples provide a similar tang.
Egg Yolk — Replace with a tablespoon of milk or cream for sealing crust edges, or use a bit of melted butter if just for browning.
Pie Crusts — Puff pastry gives a flaky result, and cookie dough or phyllo sheets offer unique textures for a creative spin.

Recipe Variations

Streusel Topping - Sprinkle each pie pop with a simple butter-sugar-flour crumble before baking to create a crisp, bakery-style crust
Cheddar Twist - Mix shredded sharp cheddar cheese into the crust or filling to embrace the classic apple-and-cheese pairing
Mixed Fruit Filling - Combine apples with pears, peaches, or berries for a colorful medley that adds different textures and flavors
Glazed Apple Pops - Lightly brush each baked pop with a simple powdered sugar–milk glaze to add sweetness and a polished sheen

Storage

Store pie pops in an airtight container at room temperature for up to two days, ensuring they remain crisp and protected from humidity.
Extend freshness by refrigerating in a sealed container for up to four days; warm them briefly in the oven or microwave before serving.
Arrange cooled pie pops in a single layer on a tray, freeze until solid, and then transfer to a freezer-safe bag or container for up to three months.
To revive crispness, bake frozen or chilled pops at 350°F (175°C) for 5–7 minutes, or until heated through.

Ingredients

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

All-purpose flour
Ground allspice
Nutmeg
Cinnamon
Vanilla extract
Granny Smith apples
Egg yolk
Pie crusts (my own recipe here)

See recipe card for quantities.

Instructions

Preheat the oven to 350°F (175°C) and lightly spray a baking pan with nonstick spray.

Peel the apples carefully, as if shaving them, then dice into small pieces.

In a bowl, mix apple slices with all-purpose flour.

Apple dices mixed with all-purpose flour

Stir in the blended allspice, nutmeg, and cinnamon.

Brown spices added to a bowl of apple dices

Pour in the vanilla extract and combine well.

A spoon of vanilla extract added to the mix

Stir the apple mixture well to coat evenly.

Spatula stirring on a bowl of apple dices

Roll out the pie crusts and use small round cookie cutters to cut circles for the top and bottom of each pie pop.

Pie dough rolled and cut into circle pieces

Place each pie dough on the baking sheet. No need for parchment paper, of course.

Baking sheet filled with small pie dough

Spoon a small amount (maybe a tbsp) of apple filling into the center of each pie crust circle.

Press a lollipop stick into the filling. Cover with another pie crust circle and press the edges to seal.

Brush the tops with egg yolk, then bake for 15-20 minutes or until golden brown.

Let them cool slightly before serving and drizzle with your favorite syrup - mine's chocolate of course! Then go ahead and enjoy your sweet, crispy apple pie pops!

Mini apple pie pops drizzled with chocolate on a white plate.

Hint: If using homemade pie crust, chill it for 30 minutes before rolling to prevent shrinking.

⭐ Top Tip

For extra flavor and shine, brush the top with a mix of honey and water after baking. Add caramel drizzle or a dusting of powdered sugar for an extra treat!

FAQ

How do you soften apples before baking?

Place the butter and a tablespoon of the water into a sauté pan and bring over medium heat until butter is melted. Add the sliced apples and stir to coat with the butter. Cook uncovered, stirring occasionally for 4-5 minutes to soften the apples. In a small bowl, stir together the cornstarch and water until combined.

How to keep apples from getting mushy in pie?

Some experts will tell you to par-cook apples before filling a pie by pouring boiling water over cut apples and soaking them for 10 minutes. Others say to roast them to reduce water content. Still, others say to let cut apples sit for 30-40 minutes to drain natural juices.

Should I cook apples before making apple crumble?

Cook the apples, with a bit of lemon juice. If you use ½ cooking and ½ eating apples, you can use less sugar.

More Recipes

Fond of more sweets? Here's some more random delicious sweets:

Mini Oreo Pumpkin Cheesecake

Nov 26, 2013 · 14 Comments

Celebrate Thanksgiving with my irresistible Mini Oreo Pumpkin Cheesecake! This tasty dessert combines the creamy richness of cheesecake, the warm spices of pumpkin, and the unbeatable crunch of Oreo cookies.

Enjoy more of my Oreo and Thanksgiving desserts you can make: Chocolate Chip Cheesecake, Snickers Oreo Cheesecake, and Oreo Waffles.

mini oreo pumpkin cheesecake with whipped cream

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Substitution

Pumpkin Pie Spices: If you don’t have cinnamon, you can use pumpkin pie spices or pumpkin spice instead.
Graham Crust: You can use a graham cracker crust instead of the Oreo crust for a different flavor.
Heavy Cream: Add a dollop of whipped heavy cream on top of each cheesecake for extra richness.

Variation

Chocolate Chips: Mix some chocolate chips into the cheesecake mixture for a chocolatey surprise.
Spiced Up: Add a pinch of salt and a bit more pumpkin pie spices or pumpkin spice to the mixture for more flavor.
Cupcake Liners: Use colorful cupcake liners in the muffin tin to make serving and cleanup easier.

Storage

Store any leftover cheesecakes in an airtight container in the refrigerator for up to 5 days. For longer storage, you can freeze the cheesecakes. Wrap each one in plastic wrap and then place them in a freezer-safe container. Thaw in the refrigerator before serving.

Top Tips

For a more festive look, top with whipped cream and drizzle with caramel sauce before serving.
If you do not have crushed Oreos on hand, you can crush the whole Oreos and use a food processor.
When you can, always use a bain-marie or water bath when baking this Oreo Pumpkin Cheesecake recipe. It helps in making the cheesecake have a soft and creamy texture because it is the steam which makes the texture of the cheesecake softer after baking.

Ingredients

cream cheese
sugar
egg
canned pumpkin
vanilla extract
cinnamon
oreos
butter

Equipment

Non-Stick Mini Cheesecake Pan

Instructions

Once the ingredients are all ready and you have preheated your oven to 350 degrees F, let's begin!

In a medium-sized bowl, add Oreo cookies, butter, and mash till it is crumbly:

crushed oreos and butter mashed using a fork

Place 1 tablespoon of oreo crumbs into the mini cheesecake pan:

putting crushed oreos on the baking tin pan

The Oreo crust should be properly pressed so it would not fall off when you take it off the pan. I used a gallon lid in doing this:

pressing the oreo crust using a gallon lid

For the oreo pumpkin cheesecake filling, beat cream cheese in a large bowl until it has no lumps. I used a stand mixer. Add sugar and continue mixing:

Add egg, vanilla extract, pumpkin, and cinnamon and mix:

adding egg, pumpkin puree and cinnamon powder to the creamcheese mixture

Add cheesecake batter to the pan and fill to the top:

When you bake it, put the baking pan over a pan bain-marie, or simply known as water bath. Make sure the bottom of the baking pan does not touch the water in the other pan:

a well-used baking tray made of metal, likely aluminum

Bake for 15-20 minutes and allow it to sit in room temperature for one hour before serving:

Top with an Oreo and whipped topping and drizzle with caramel sauce. Yummy!

delicious oreo pumpkin cheesecake topped with whipped cream and caramel sauce

Frequently Asked Questions

Can I use fresh pumpkin instead of canned pumpkin?

Yes, you can use fresh pumpkin puree. Just make sure to cook and puree the pumpkin until smooth. Avoid using watery pumpkin puree as it may affect the texture of the cheesecake.

How can I tell when the cheesecakes are done baking?

The mini pumpkin cheesecakes are done when the centers are set and slightly jiggle when the pan is gently shaken. The edges may be slightly puffed.

I want more texture in the Mini Oreo Pumpkin Cheesecake. Can I mix in some crushed Oreos in the batter?

Yes, for sure! You can add a bit if crushed Oreos to the batter.

5 from 4 votes

Print Pin Recipe

Mini Oreo Pumpkin Cheesecake

A delicious dessert made with pumpkin puree and Oreos - Mini Oreo Pumpkin Cheesecake is perfect for your Fall and Thanksgiving party!

Prep Time15

Bake Time40

Total Time55

Course: Dessert

Cuisine: American

Servings: 12 mini cakes

Calories: 144kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F.
In a medium sized bowl, add oreos, butter and mash till it is crumbly and place 1 tablespoon of crushed oreo into the mini cheesecake pan.
In a large bowl beat cream cheese until it has not lumps, add sugar and continue mixing. Add egg, vanilla extract, pumpkin, and cinnamon and mix. Add to the pan and fill to the top.*
Bake for 15-20 minutes and allow it to sit for one hour before serving.
Garnish with whipped cream.

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Notes

*For easy removal, it's important to use a nonstick mini cheesecake pan. To ensure even easier removal, spray the pan with cooking oil.

Serving: 1cakeCalories: 144kcalCarbohydrates: 27gProtein: 1gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.05gCholesterol: 16mgSodium: 65mgPotassium: 59mgFiber: 1gSugar: 22gVitamin A: 1638IUVitamin C: 0.4mgCalcium: 10mgIron: 2mg

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

Since Thanksgiving is around the corner and I'm not a big fan of pumpkin, I decided to put my favorite cookie and some pumpkin together to make Oreo Pumpkin Cheesecake! I was pleasantly surprised by the texture and the taste of the cheesecake, I hope you will too! What's your favorite cookie?

Do you like Oreos? Well, I love Oreos! It is a cookie I can eat any time of the day including breakfast. I don't know why, but I have always enjoyed having four Oreos and a cup full of soy milk.

Sugar Leaf Cookies Using Refrigerated Cookie Dough

Nov 16, 2013 · 3 Comments

These Sugar Leaf Cookies using Refrigerated Cookie Dough are fun and perfect to bake during Fall or Thanksgiving! All you need are 5 ingredients to make these easy and delicious leaf-shaped fall cookies!

You will absolutely love more of my sugar cookie recipes: Cookie Dough Bites, SunButter Cookies 5 Ingredients ONLY Nut & Dairy free, DAIRY FREE Snickerdoodle Cookies!

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Substitutions

If you’re looking to switch things up, you can use different doughs, like gingerbread or shortbread, for a different flavor profile.
You can also experiment with colors – why not make these cookies for Halloween, using purple, black, and orange? The possibilities are endless.

Variations

If you don’t have all the food coloring on hand, don’t worry! You can mix red and yellow to create orange or use other colors to fit different holiday themes.
Feel like experimenting? Try using chocolate chips or layer with cookie sprinkles for added texture.
You can add 2-3 tablespoons of softened unsalted butter to the cookie dough for a richer taste. If the dough becomes too soft, chill it in the fridge before rolling and baking.
Add 1 teaspoon of vanilla extract and swap some of the powdered sugar for brown sugar to give the cookies a deeper flavor. Try using 2 tablespoons of brown sugar along with the vanilla for a richer, slightly caramel-like taste.

Storage

To keep your cookies fresh, store them in an airtight container at room temperature for up to 5 days.
If you’d like to make them ahead of time, you can also freeze them. Simply freeze the dough after rolling and cutting it, and bake as needed!

Top Tips

Use paste food coloring like what I did for brighter colored cookies. The paste food coloring also is easier to handle when mixing into the dough.
Before rolling out the dough in the wooden board, make sure to sprinkle all-purpose flour or flour cornstarch to prevent the dough from sticking into the wood board.
Decorating sugar leaf cookies is fun! You can drizzle edible glitters on top of each sugar leaf cookie for a more festive vibe.
Use maple leaf cookie cutter to achieve the Fall and Thanksgiving theme in your cookies.

Ingredients

These are the ingredients you will need:

refrigerated cookie dough
powdered sugar
red coloring
orange coloring
yellow coloring

Instructions

Before coloring the dough for the Sugar Leaf Cookies, don't forget to preheat oven to 350 F.

Divide dough into 3 equal portions and color the sugar cookie dough:

coloring the cookie dough with yellow food color

I used these Americolor food colors for this Sugar leaf Cookies:

Americolor food coloring for sugar leaf cookies

Here they are! Ready to become edible and delicious Sugar Leaf Cookies! After coloring doughs, place them in separate bowls and secure with saran or plastic wrap. Chill for 30 minutes:

colored sugar leaf cookie dough in small bowls

Put each color side by side in order to form a bigger dough. Flatten the dough with a rolling pin and cut the dough with cookie cutters:

putting together the colored cookie dough using the hands

Use your imagination in combining the colors of the Sugar leaf Cookies:

flattened colorful sugar leaf cookie dough on a wooden board

You can find many designs of leaf cookie cutters in baking supply shops and even in grocery shops. These are what I used:

cookie cutters used for the sugar leaf cookies

Press onto the cookie dough and make as many Sugar Leaf cookies as you can with the colorful dough:

cutting leaf shapes out of the colorful cookie dough

Place them on parchment paper or baking sheet. These cute and colorful Sugar leaf Cookies are ready to be baked! Bake cookies in 350F.

After 8 minutes, check if the cookies are done and if so, take out from the oven and cool them completely in a wire rack. Let them cool before serving or decorating further with a light dusting of sugar powder:

freshly baked sugar leaf cookies on a cookie rack

These Sugar leaf Cookies are not just pretty but they are delicious! They are perfect to bake during the Fall season like when you are having a Fall theme party.

Frequently Asked Questions

What does refrigerating cookie dough do to cookies?

Refrigerating cookie dough helps firm it up, making it easier to shape and roll, and enhances the flavor by allowing ingredients to meld. It also prevents the cookies from spreading too much while baking, giving them a better texture.

Can you bake cookie dough straight out of the fridge?

Yes, you can bake cookie dough straight from the fridge, though it might take a minute or two longer to bake. The dough stays firmer and results in thicker, chewier cookies.

What happens if you refrigerate cookie dough too long?

If you refrigerate cookie dough too long, it can become very hard and difficult to work with. Let it sit at room temperature for a few minutes to soften slightly before handling.

More fun cookie recipes you can try:

5 from 1 vote

Print Pin Recipe

Make cute and colorful Thanksgiving cookies like these Sugar Leaf Cookies Using Refrigerated Cookie Dough with just 5 ingredients!

Prep Time45

Bake Time8

Total Time53

Servings: 25 - 30 cookies

Calories: 6kcal

Author: Lainey

Ingredients

▢ 1 package refrigerated cookie dough 16 oz
▢ ⅓ cup powdered sugar
▢ Red food coloring 5-7 drops
▢ Orange food coloring 5-7 drops
▢ Yellow food coloring 5-7 drops

Instructions

Preheat oven to 350°F (175°C).
Divide cookie dough into 3 equal parts and color each part with 5-7 drops of red, orange, and yellow food coloring.
Wrap each dough color in plastic wrap and refrigerate for 30 minutes.
Divide each colored dough into 1 cm balls. Roll the balls together to form one large ball.
Flatten the dough with a rolling pin and use cookie cutters to cut out shapes.
Bake for 5-8 minutes or until edges are lightly golden.

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Serving: 1 cookieCalories: 6kcalCarbohydrates: 2gSodium: 0.03mgPotassium: 0.03mgSugar: 2gCalcium: 0.02mgIron: 0.001mg

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

Have you ever tried coloring rolled sugar cookies? The first time I tried was three days ago and I found it to be interesting. Personally, I don't like getting my hands dirty when I bake, but I thought it was be so cute to make leaf sugar cookies for fall!

I took out my new gel food colorings and squirted some onto a chunk of refrigerated cookie dough and started kneading the cookie. It was so hard, keep in mind that I love baking, but I'm learning as I go, so I wasn't sure if I was doing it right. Eventually the dough turned into the color I was trying to get, but when it was time to roll out the dough, I didn't do a very good job and the cookie actually reminded me of the cereal fruity pebbles. (Do you guys remember that cereal?)

Anyway, below is my first batch of cookies.

I love the color of the dough before it was placed into the oven, 2nd attempt. After it was baked in the oven - 2nd attempt.

Mini Salted Caramel Cheesecake

Nov 14, 2013 · 28 Comments

The perfect mini dessert—Mini Salted Caramel Cheesecake! It's creamy, cheesecakey goodness with gooey salted caramel sauce on top.

Love Caramel?! I have a few recipes you would enjoy: These delicious Chocolate Caramel Cookies, Caramel Hot Chocolate (reminds of Starbucks Caramel Frapachinno, and these amazing Caramel Pretzel Cookies!

mini salted caramel cheesecakes on a white plate

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Substitutions

Swap the caramel for chocolate sauce if you’re a chocoholic.
Use crushed Oreos instead of graham cracker crumbs for a chocolatey base.
Opt for gluten-free graham crackers to make this recipe gluten-free.
For a deeper, more caramelized sweetness, substitute the white sugar with brown sugar. The molasses in brown sugar complements the caramel flavor and gives the cheesecake a richer taste. Use ½ cup of brown sugar instead of white and whisk it into the filling for a smooth finish.

Variations

Add a layer of fresh or frozen berries on top of the crust before adding the cheesecake mixture for a fruity twist.
For the crust, you can easily make a gluten-free version by using gluten-free crushed graham crackers. Alternatively, you can grind your own crackers in a food processor for a finer texture. This will allow you to achieve the perfect consistency when mixed with butter for the crust.

Storage

These cheesecakes can be stored in an airtight container in the fridge for up to 4 days.
For longer storage, you can freeze them! Just wrap each mini cheesecake individually in plastic wrap and place them in a freezer-safe bag. They’ll last for up to 3 months. To enjoy, simply thaw in the fridge for a few hours before serving.

Top Tips

For a more festive look, top with whipped cream and of course, caramel sauce before serving.
Gently and firmly pack the graham crust for your mini Salted Caramel Cheesecake by using a gallon lid or anything in your kitchen that you can use.
If you’re using a regular muffin tin instead of mini cheesecake pans, line your muffin cups with paper liners for easy removal and cleanup. This is also a great option for serving, as the cheesecakes can be handled without a mess.

Ingredients

Ingredients you will need:

a pack and half of the cream cheese (12 oz)
granulated sugar
heavy whipping cream
egg
caramel
graham crackers
butter

Instructions

Once the ingredients are all ready and you have preheated your oven to 350 degrees F, let's begin!

In a medium-sized bowl, place graham crackers and melted butter and mix with a fork, then place into mini cheesecake pans:

pressing the graham crust with a gallon lid

In a large bowl add cream cheese and beat using a mixer:

mixing the cream cheese with a handheld mixer

Add white sugar, heavy whipping cream, egg, caramel, and mix until well incorporated:

adding vanilla and sugar to the cream cheese mixture

The cheesecake mixture should look like this:

Then add the cheesecake batter to the cheesecake pans or muffin tins with cupcake liners to the rim:

ready to bake mini salted caramel cheesecake bites

Bake for 15-17 minutes, remove from the oven and allow it to sit at room temperature for at least an hour. Serve with a drizzle of caramel sauce and coarse sea salt:

ready to bake mini salted caramel cheesecake

Frequently Asked Questions

Should I use a bain-marie in baking this recipe?

Yes, I used it when making this recipe. It gives a softer texture to your mini salted caramel cheesecake.

How can I prevent the cheesecakes from cracking?

To avoid cracking, don’t overbake them. Once the tops are set and slightly puffed, take them out of the oven and let them cool slowly.

How do you remove mini cheesecakes?

To remove mini cheesecakes, gently run a knife around the edges to loosen them, then carefully lift them out of the pan. If using paper liners, simply pull them out by the edges of the liner for easy removal.

Here are more cheesecakes and Thanksgiving desserts you can make:

mini salted caramel cheesecake on a white plate

5 from 1 vote

Print Pin Recipe

Mini Salted Caramel Cheesecake

A Mini Salted Caramel Cheesecake that is soft, creamy, delicious and addicting - a perfect treat for Salted Caramel lovers!

Prep Time10

Cook Time17

Total Time27

Course: Dessert

Cuisine: American

Servings: 16

Calories: 65kcal

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F.
In a medium sized bowl, place graham crackers, butter and mix with fork, then place into mini cheesecake pans.
In a large bowl add cream cheese and beat until mixed. Add white sugar, heavy whipping cream, egg, caramel and mix until well incorporated. Then add to the cheesecake pans to the rim.
Bake for 15-17 minutes, sit for an hour, and serve.

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Notes

Cream cheese needs to be at room temperature before adding it to the mix because it will form little clumps which makes the batter clumpy.

Serving: 1servingCalories: 65kcalCarbohydrates: 9gProtein: 1gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.03gCholesterol: 17mgSodium: 320mgPotassium: 17mgFiber: 0.1gSugar: 2gVitamin A: 93IUVitamin C: 0.03mgCalcium: 9mgIron: 0.2mg

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

I like cheesecake, but I can only take three bites before I'm done. I wanted to try to make a salted caramel cheesecake recipe because I have become obsessed with salted caramel. In fact, every day for two weeks, I stopped by Starbucks and bought myself a Salted Caramel Frap. Anyway, I made my own caramel sauce recipe which I used to make this cheesecake which you can find here.

I have made cheesecake many times in a regular-sized pan and it turned out great. However, making salted caramel mini cheesecakes was a bit of a challenge. Some of the few challenges were cracking in the middle of the cheesecake, little cheesecakes sinking in the middle, and the cheesecake falling apart.

I actually wanted to give up, but I told myself it was worth it! I realized my first mistake was leaving it in the oven too long. Apparently, these MINI cheesecake bites only bake for 15-20 minutes and that is why it was cracking and sinking in the middle. The cheesecake falling apart only happened because I didn't wait for an hour for it to solidify. I also made a water bath, so that probably helped. In the end, after many attempts at making the Mini Salted Caramel Cheesecake, the first bite was totally worth it!

I partnered with my friends from YouTube Hani, Cobi, Barbara, and Sav to make a Thanksgiving Dinner. So if you don't have a menu for Thanksgiving here is some healthy, but delicious food for you and your family!

Rolled Butter Cookies Recipe

Nov 12, 2013 · 3 Comments

On the hunt for the perfect cut-out cookies? This Rolled Butter Cookies recipe is just what you need! These cookies are soft, buttery, and hold their shape beautifully — perfect for decorating. With simple ingredients and a quick bake time of under 10 minutes, you’ll have a delicious batch ready in no time!

Want to make more of these tasty treats? My recipes for Banana Bread Cookies, Oatmeal Cookies, and Cinnabon Cookies are easy and fun to make!

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What are Rolled Butter Cookies?

Rolled Butter Cookies are soft, buttery cookies made by rolling out the dough and cutting it into fun shapes, or using a cookie press for easy designs. They’re not a Filipino recipe, but loved in many parts of the world. One unique ingredient is pure vanilla extract, which adds a deep, sweet flavor that pairs perfectly with the butter.

These cookies are great for decorating with frosting, sprinkles, or even a drizzle of chocolate. They hold their shape well and are perfect for holidays, birthdays, and any special occasion that calls for sweet, buttery cut-outs.

History of Rolled Butter Cookies

Rolled Butter Cookies have been around for a long time and are believed to have started in Europe, especially in countries like Germany or Austria. Bakers created them to make shaped cookies for celebrations and family gatherings.

What started as a classic original recipe using simple ingredients became a go-to cookie for holidays. Now, you can find these cookies in homes all over the world, especially during baking season.

Substitutions

All-purpose flour – Use a 1:1 gluten-free baking flour blend for a gluten-free version.
Sugar – Substitute with coconut sugar for a caramel-like flavor, but note it will darken the cookies.
Butter – Use vegan butter or margarine for a dairy-free option.
Vanilla extract – Swap with almond extract or lemon extract for a flavor twist.
Eggs – Use flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) for a vegan version.

Rolled Butter Cookies flat on a baking tray

Recipe Variations

Holiday sugar cookies – Add festive sprinkles or royal icing for themed celebrations.
Lemon butter cookies – Add 1 teaspoon lemon zest to the dough for a citrusy brightness.
Chocolate-dipped butter cookies – Dip half of each cookie in melted chocolate and chill until set.
Spiced sugar cookies – Add ½ teaspoon cinnamon or nutmeg to the dough for a warm, cozy flavor.

Storage

These ingredients stand up well to freezing for up to 2 months.
Store baked cookies in an airtight container at room temperature for up to 5 days. You can also chill the dough in the refrigerator for up to 3 days before baking in batches.
Let cookies cool fully on a wire rack before storing to maintain crisp edges and soft centers.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

All Rolled Butter Cookies ingredients in separate bowls

Instructions

Preheat oven to 350°F (175°C) and grease your cookie pan or line it with parchment paper.

In a separate bowl, cream together softened butter and sugar using an electric mixer until light and fluffy.

Mixing the butter, sugar and eggs in a bowl

After the wet ingredients are thoroughly mixed in, add all-purpose flour, salt, and baking powder.

The final sugar cookie dough should look like this.

Wrap the dough in plastic wrap and chill in the refrigerator for 3–4 hours, or best overnight.

Cookie dough formed and wrapped in plastic

Roll dough on a floured surface to about ¼ inch thickness.

Flattened cookie dough with a rolling pin

Cut into circles or desired shapes with cookie cutters or a cookie press.

These looked so pretty and perfect, even on the inside!

Hint: Melt the butter completely so that it will incorporate well with the cookie dough.

⭐ Top Tip

Make sure to sift the powdered sugar before mixing it into your dough - this step is super important! If you skip it, the sugar tends to clump together, which can lead to uneven mixing and lumpy cookie dough.

FAQ

Can you roll out butter cookies?

These classic butter cookies roll out nicely and have a beautifully tender, crisp texture. They're perfect for any kind of cut-out cookies, so don't relegate this recipe strictly to Christmas!

What is the difference between a drop cookie and a rolled cookie?

Rolled cookies can be cut by hand or by machine. Drop cookies, such as chocolate chip, are made from a soft batter that is dropped onto parchment-lined baking sheets.

Do butter cookies harden as they cool?

Cookies will continue to firm up as they cool on the baking sheet. Remove them from the oven just before the desired level of doneness, as they will continue to cook slightly during the cooling process.

More Recipes

Here are more delicious cookies that you should try:

5 from 1 vote

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Rolled Butter Cookies Recipe

These Rolled Butter Cookies Recipe are perfectly soft, buttery, and made for cut-out shapes that hold up beautifully when baked!

Prep Time15

Cook Time10

Chilling Time4

Total Time4 25

Course: Dessert, Snack

Cuisine: American

Servings: 24 cookies

Calories: 119kcal

Author: Lainey

Ingredients

Instructions

Mix the Wet Ingredients:

Preheat the oven to 350°F (175°C). Grease a cookie sheet or line it with parchment paper.
In a large bowl, add softened butter and sugar. Mix with a handheld mixer until creamy.
Add eggs and vanilla extract. Continue mixing until well combined.

Add the Dry Ingredients:

Add all-purpose flour, salt, and baking powder to the wet mixture. Mix until a soft dough forms.

Chill the Dough:

Wrap the cookie dough in plastic wrap and refrigerate for 3–4 hours or overnight for best results.

Cut and Bake:

Roll out the chilled dough on a lightly floured surface. Use cookie cutters to cut into desired shapes.
Place on the prepared baking sheet and bake for 8–10 minutes, or until the edges are just turning golden.
Let cool before decorating or serving.

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Serving: 1gCalories: 119kcalCarbohydrates: 18gProtein: 2gFat: 4gSaturated Fat: 3gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 24mgSodium: 102mgPotassium: 20mgFiber: 0.4gSugar: 8gVitamin A: 138IUCalcium: 15mgIron: 1mg

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

Storytelling Time!

When I was making these cookies, I was excited to see the outcome. I've seen so many of my friends make these cookies, and they look amazing!

So when I made these, I was so happy that it came out the way I had planned, except I got a little distracted and lost track of time and let it sit in the oven too long, but it still turned out great!

Easy Filipino Style Caramel Sauce

Nov 11, 2013 · 7 Comments

Immerse yourself in the rich flavors of the Philippines with this Easy Filipino Style Caramel Sauce recipe! It transforms simple sugar into a silky, golden drizzle. Inspired by traditional Filipino culinary techniques, it delivers a touch of tropical magic to any dessert while satisfying your sweet cravings with its slow-cooked indulgence.

I also love to make other delicious sauce like Blueberry Sauce for your yummy cheesecake or any kind of cake, like chiffon cake.

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What is Easy Filipino Style Caramel Sauce?

Easy Filipino Style Caramel Sauce is a luscious, golden sweet sauce made by carefully melting and transforming simple sugar into a silky, rich elixir. Rooted in culinary traditions of Filipino desserts, this easy recipe captures the essence of tropical sweetness and offers a versatile topping for desserts like leche flan, ice cream, pies, or even fresh fruit. Its smooth texture and deep flavor make it a delightful way to add a touch of indulgence to any treat.

History of Easy Filipino Style Caramel Sauce

The origins of this creme caramel can be traced back to the Spanish colonial era, when desserts like flan were introduced to the Philippines. Over time, local cooks embraced these recipes and added their own twist by perfecting the art of slow-caramelizing custard mixture into a silky, rich sauce.

This method not only highlights the resourcefulness and creativity of Filipino cuisine but also evolved into a beloved staple, enhancing desserts like leche flan and beyond. Today, its simplicity and deep, comforting flavor continue to evoke a sense of tradition and home-cooked warmth in Filipino kitchens.

Substitutions

Brown Sugar - Replace with white sugar plus 1 tablespoon of molasses per cup to mimic brown sugar’s moisture and depth, or try coconut sugar for a unique twist.
Half & Half - Mix equal parts whole milk and heavy cream, or use evaporated milk as a lighter alternative while retaining creaminess.
Butter - Swap with dairy-free butter, margarine, or coconut oil - keeping in mind that coconut oil may add a subtle coconut flavor.
Salt - Sea salt or kosher salt work well as direct substitutes; adjust the quantity to taste if using a different salt type.
Vanilla Extract - Use vanilla bean paste or imitation vanilla extract, or experiment with a dash of almond extract or a splash of rum for a different flavor nuance.

Recipe Variations

Coconut Twist - Swap out half & half for coconut milk or coconut cream. This not only makes the sauce dairy-free but also infuses a delightful tropical note that complements Filipino flavors.
Spiced Caramel - Introduce warm spices like cinnamon, nutmeg, or even a hint of cardamom while cooking. This variation adds an aromatic complexity that works beautifully with dessert drizzles.
Salted Caramel Variation - Add a pinch of sea salt or kosher salt during the final stages to balance the sweetness and enhance the flavor profile.

Storage

Cool Completely: Allow the sauce to cool at room temperature before storing to prevent condensation.
Airtight Container: Transfer into a clean, airtight jar or container to maintain freshness.
Refrigeration: Store in the refrigerator for up to 2 weeks. If the sauce thickens, gently reheat it in the microwave or on the stovetop over low heat, stirring occasionally.
Freezing: For longer storage, freeze in small portions. Thaw overnight in the refrigerator and warm gently before using.

Ingredients

Listed below are all the ingredients you will need:

See recipe card for quantities.

Instructions

In a saucepan, add half & half, sugar, butter, salt, and mix.

Allow it to cook for 7-9 minutes or until the sauce thickens.

Turn off the stove and add vanilla to the saucepan.

Let it cool for about 10 to 15 minutes before pouring it into your favorite container.

Here I used my handy-dandy mason jars because I have lots of them on hand. This is a perfect Fall gift to your family and friends who love caramel homemade caramel sauce:

Hint: When making this caramel sauce, do not turn on the stove on very high heat. It would burn the sugar and would make it bitter!

⭐ Top Tip

Keep the heat at a medium-low level to avoid scorching the sugar while achieving the perfect caramelization. Caramel can go from golden to burnt in moments. Stay attentive and avoid stirring too much once it starts melting to prevent crystallization.

If your recipe calls for water or cream, add it slowly and carefully to avoid splattering and potential burns. Once done, remove the pan from the heat immediately and allow the sauce to cool slightly; this helps it thicken to the perfect consistency for drizzling.

FAQ

How is caramel traditionally made?

Traditionally, caramel is made by heating sugar at a particular temperature until it melts and gradually turns brown. Usually, this process begins around 320°F, when the sugar melts and becomes a clear molten liquid. After that, if the temperature increases, the caramel will begin turning into a darker shade of brown.

What is the difference between caramel and carmel sauce?

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

Can I use milk instead of heavy cream for caramel?

After your sauce cools, add sea salt to it for a salted caramel sauce. You can use whole milk, almond milk, or evaporated milk in place of heavy cream.

Can I use this recipe as a bread spread?

This is definitely a delicious bread spread. Give it a go and you would always want a homemade caramel sauce on hand 🙂

More Caramel Dishes to Try:

A cup of caramel sauce poured into a glass mug

4.34 from 3 votes

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Easy Filipino-Style Caramel Sauce

Rich and smooth Filipino caramel sauce in just a few simple steps - perfect for drizzling on desserts!

Prep Time5

Cook Time9

Total Time14

Course: Dessert

Cuisine: Filipino

Calories: 2042kcal

Author: Lainey

Ingredients

Instructions

In a saucepan over medium heat, combine half & half, brown sugar, butter, and salt. Stir continuously.
Cook for 7-9 minutes until the sauce thickens.
Turn off the heat and stir in the vanilla extract.
Let the caramel cool slightly before using.

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Notes

to thicken the sauce add 1-2 tablespoons cornstarch

Serving: 1gCalories: 2042kcalCarbohydrates: 230gProtein: 9gFat: 120gSaturated Fat: 75gPolyunsaturated Fat: 5gMonounsaturated Fat: 32gTrans Fat: 4gCholesterol: 329mgSodium: 1232mgPotassium: 678mgSugar: 227gVitamin A: 3693IUVitamin C: 2mgCalcium: 472mgIron: 2mg

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

Storytelling Time!

I didn't always like caramel sauce. In fact, I was not a fan until I made my Twix Recipe! As I was melting the caramel for the Twix, I took a few pieces of candy and ate some, and I LIKED it! The next day, I stopped by Starbucks and ordered a Salted Caramel Frappe. I took my first sip and fell hard for salted caramel.

How did I go through my whole life without salted caramel? It's DELICIOUS! I started looking through my recipe book finding ingredients with caramel and tweaking it according to my taste!

Mini Pumpkin Spice Muffins

Nov 3, 2013 · 2 Comments

I love the holiday season, don't you? All the baking that is happening, the Christmas lights come up, and family starts planning for Thanksgiving and Christmas!

Around this time of the year, I start living in the kitchen because I am constantly baking bread, muffins, and cookies. Since November was only a couple of days ago, I knew I had to bake something with pumpkin and pumpkin spice muffins came to mind! However, if you roll the muffins in butter then a cinnamon sugar mix it actually looks like donut holes and tastes like it as well because the texture of the muffins is so fluffy! Enjoy!

Tips and Tricks for Making This Mini Pumpkin Spice Muffins Recipe:

Before adding in the dry ingredients, make sure to sift them in order to avoid lumps in your batter.
If you love frosting like me, you can whip some cream cheese frosting and top each mini pumpkin spice muffins.
Do you love chocolate chips? Add in mini chocolate chips to the batter before baking it and tadaaah! You now have mini pumpkin spice chocolate chip muffins 🙂

How to Make this Mini Pumpkin Spice Muffins Recipe:

Gather the ingredients for this Mini Pumpkin Spice Muffins:

Once the ingredients are all ready, preheat oven to 350 degrees, oil mini muffin pans, and you're all set!

Let's begin!

In a large bowl add softened butter, sugar, and beat well:

Next add vanilla extract, egg, pumpkin puree, and mix:

Don't over mix batter or it will become rubbery:

Add baking powder, baking soda, allspice, ground cinnamon, salt, pink of pumpkin spice and mix:

The final batter should look like this. Make sure that there are no lumps:

Place batter in a mini muffin pan and fill halfway and bake 350 degrees F for 12-15 minutes:

I am very sure your kitchen smells so delicious right now! Look at these beauties!

This is optional but I suggest that you REALLY do this lol!

Melt ¼ cup butter in a bowl, in another bowl place ¼ cup granulated sugar and 1 teaspoon cinnamon and mix. Dip muffin in butter:

Then dip again in sugar and cinnamon mix:

Let's do the "break" test and taste it! These pumpkin muffins are so soft, delicious and not too sweet, which I love!

Frequently Asked Questions for the Mini Pumpkin Spice Muffins Recipe:

Q: Can I replace the sugar with honey or maple syrup?

A: Yes, for sure! Just be careful in adding it. Add little portions at a time and

Q: What can replace eggs as a vegan option?

A: For this recipe, you can use egg replacers and make it vegan.

Q: Can I replace the butter with canola oil?

A: Yes, you can. Just use the same measurement of butter written in the recipe.

NEVER MISS A RECIPE!

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Candy Corn Mousse

Oct 30, 2013 · 6 Comments

Looking for a dessert that screams Halloween or fall vibes? This Candy Corn Mousse combines the classic flavors of cream cheese, vanilla, and whipped topping making it the ultimate treat for your next celebration.

Be sure to check out my other delicious candy corn creations: S'mores Candy Corn Cookies and Snickerdoodle Candy Corn Cookies.

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What is Candy Corn Mousse?

Candy Corn Mousse is a fun and colorful dessert that’s perfect for fall. It combines creamy ingredients like softened cream cheese, powdered sugar, and vanilla with whipped topping (Cool Whip) to create a light and fluffy treat. The mousse is made by mixing these ingredients and then splitting the mixture into three bowls.

Two of the bowls are colored bright orange and yellow to resemble candy corn, a popular Halloween candy. After layering the colors in cups, the dessert is chilled for a little while to set. Finally, it’s topped with candy corn for a festive touch.

This no-bake dessert is not only easy to make in just 30 minutes, but it also looks great and tastes delicious, making it a perfect addition to any fall celebration!

Substitutions

Cream Cheese: Swap cream cheese with Neufchâtel, mascarpone, or dairy-free cream cheese for a lighter or vegan option.
Powdered Sugar: Use granulated sugar blended into powder, maple syrup, or a sugar-free sweetener like erythritol for a healthier alternative.
Milk: Replace milk with almond, oat, soy, or heavy cream for dairy-free or richer options.
Vanilla Extract: Substitute with almond extract, maple extract, or vanilla bean paste for a flavor variation.
Cool Whip: Try homemade whipped cream, coconut whipped cream, or a vegan store-bought whipped topping.
Food Coloring: Use turmeric for yellow, beet juice for orange, or omit for an all-white mousse.
Candy Corn Garnish: Replace candy corn with mini marshmallows, white chocolate chips, sprinkles, or fresh fruit slices.

Variations

Chocolate Twist: Add cocoa powder to one layer for a chocolatey surprise.
Fruit-Flavored Layers: Mix in a few drops of fruit extract (like orange or lemon) to complement the colors.
Vegan Version: Use dairy-free cream cheese, coconut whipped cream, and plant-based milk.

Storage

Store leftover mousse in an airtight container in the refrigerator for up to 3 days.
For longer storage, freeze it in individual portions and thaw in the fridge before serving. Keep in mind that freezing may slightly alter the texture.

Ingredients

cream cheese
powdered sugar
milk
vanilla extract
cool whip
orange food coloring
yellow food coloring
candy corn (for garnish)

Instructions

In a bowl beat the cream cheese, add the powdered sugar, milk, and vanilla extract, and mix.

Fold in the cool whip and do not over-mix because it will become runny. If it does just place the bowl in the refrigerator for 10-15 minutes.

Split the cream cheese mixture into three bowls and color one bowl orange and the other yellow. If you don't have orange food coloring mix the orange and red food coloring together.

Serve in clear glasses or jars to showcase the beautiful layers. To garnish, add candy corn.

candy corn on top of cream cheese mixture

Top Tips

Use a piping bag for clean, even layers.
Garnish with whipped cream and sprinkles for added flair.
Use gel food coloring for vibrant shades without affecting the mousse’s consistency.
Chill the mousse before serving for a firmer texture.

FAQ

What insect is candy corn made of?

Candy corn does not contain any insect ingredients; however, some brands may use carmine, a color derived from cochineal insects, for coloring.

What is the actual flavor of candy corn?

Candy corn has a sweet, sugary flavor, often described as a mix of vanilla and honey.

Can I make this mousse ahead of time?

Yes! Prepare it a day in advance and store it in the fridge. Add the garnish just before serving.

4.80 from 5 votes

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Candy Corn Mousse

This fun Candy Corn Mousse dessert is perfect for fall. It’s creamy and colorful, mixing cream cheese and vanilla with tasty candy corn. It looks great and tastes even better with bright orange and yellow colors!

Prep Time15

Chill Time15

Total Time30

Course: No-bake Desserts

Cuisine: American

Servings: 6 -8 servings

Calories: 236kcal

Author: Lainey

Ingredients

Instructions

In a bowl beat the cream cheese, add the powdered sugar, milk, and vanilla extract, and mix.
Fold in the cool whip and do not over mix because it will become runny. If it does, just place the bowl in the refrigerator for 10-15 minutes.
Split the cream cheese batter into three bowls and color one bowl orange and the other yellow. If you don't have orange food coloring mix the orange and red food coloring together.
Serve in clear glasses or jars to showcase the beautiful layers. To garnish, add candy corn.

Leave a Comment

Serving: 1servingCalories: 236kcalCarbohydrates: 22gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 45mgSodium: 150mgPotassium: 107mgFiber: 0.2gSugar: 18gVitamin A: 590IUCalcium: 90mgIron: 0.1mg

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

I honestly do not like candy corn, however, when I first made this I was very happy with the results! Even though the mousse had the colors of candy corn it did not taste like it, it reminded me of pudding!

Easy Chocolate Covered Pretzel Recipe

Oct 30, 2013 · 3 Comments

This Easy Chocolate Covered Pretzel Recipe is easy to make and great to give as treats for kids! Using only 4 ingredients, you can make this snack in under 10 minutes.

Here are more must-try Halloween desserts you can make: No-Bake Halloween Treats, Halloween Chocolate Peanut Butter Cupcakes, and Halloween Donuts.

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Substitutions

The best part about this recipe is how versatile it is! You can easily swap out the orange candy melts and green M&Ms for other colors depending on the occasion. For Christmas, try red and green candy melts. For Valentine’s Day, use pink and white. The possibilities are endless!
Subsititute candy melts with your favorite chocolate such as dark chocolate or white chocolate chips to make dark or white chocolate pretzels.

Variations

Top your chocolate-covered pretzels with crushed nuts, shredded coconut, or crushed peppermint/candy cane, and use a fork to drizzle extra melted chocolate or white chocolate for added decoration and flavor.

Storage

Store the melted chocolate-covered pretzels in an airtight container at room temperature or cellophane bags for gifts. They’ll stay fresh for up to one week.
To extend the life of your pretzels, you can freeze them. Place them in a single layer on a baking sheet, freeze for a couple of hours, and then transfer them to a freezer-safe bag or container. They’ll keep in the freezer for up to 3 months. Just thaw them at room temperature before serving.

Top Tips

Give the pretzel pumpkins time to harden so the M and M's would really stick to the pretzel.
Make sure to use high-quality candy melts for a smooth, even coating on your pretzels. Cheaper brands may clump or not melt properly, which can make dipping more difficult.
If you love to add edible food glitters or sprinkles to this no-bake pretzel pumpkins, you can. It would give it a chic look yet still delicious!

Ingredients

Gather the ingredients for this Pretzel Pumpkins. Once the ingredients are all ready, let's begin!

bag of pretzel twists
bag of mini M&Ms (green M&Ms only)
orange candy melts*
shortening

Instructions

Pretzels, as it is, are so delicious to eat but wait till you get a taste of this fun, no-bake dessert that we are making!

a bag of pretzels for the pretzel pumpkins recipe

Green M & M's for the pumpkin leaves 😉

Of course, candy melts should be orange so it would resemble the pumpkin color 🙂

orange candy melts for the pretzel pumpkins

Before melting the orange candy melts, make sure you have prepared a plate lined with parchment paper so you can place the pretzels on the plate after coating them:

Follow the direction of the orange candy melts. Add the 2 tablespoon shortening:

You will know that the candy melts are ready to use as a coating for the pretzels when you get a consistency like this:

Dip pretzels in the melted orange chocolate:

coating the pretzels with the orange candy melts

Place on wax paper and add the green M&Ms:

adding the green M & M's on top of the pretzel pumpkins

Let the pretzels sit for 15-20 minutes before taking them off the parchment paper so it would harden. Serve on a white plate with parchment paper or cookie trays:

letting the pretzel pumpkins cool in a parchment paper

FAQ

How far in advance can chocolate-covered pretzels be made?

You can make chocolate-covered pretzels up to two weeks in advance if stored in an airtight container. Just keep them in a cool, dry place.

Why are my chocolate-covered pretzels not hardening?

The chocolate may not harden if it's too warm or if moisture got into it. Try refrigerating the pretzels for 10-15 minutes to help them set faster.

What is the best way to dip pretzel rods in chocolate?

Hold the pretzel rod by one end and dip it into melted chocolate, using a spoon to help coat it evenly. Gently shake off any excess chocolate before placing it on a lined baking sheet to harden.

5 from 1 vote

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Easy Chocolate Covered Pretzel Recipe

This Easy Chocolate Covered Pretzel Recipe is great as a Halloween treat as it is no bake, easy for kids to make and would be perfect as a bonding moment as a family!

Prep Time10

Cool Time20

Total Time30

Course: Snacks

Cuisine: American

Servings: 30 pretzels

Calories: 77kcal

Author: Lainey

Ingredients

▢ 1 bag of pretzels about 30-35 pretzels
▢ 1 bag of mini M&Ms use only the green M&Ms
▢ 12 oz orange candy melts
▢ 2 tablespoons shortening

Instructions

Follow the directions on the package of orange candy melts for melting.
Add 2 tablespoons of shortening to the melted candy melts for a smoother texture.
Dip each pretzel into the melted chocolate and place it on a piece of wax paper.
Immediately add one green M&M on top of each dipped pretzel.
Let the pretzels sit for 15-20 minutes to allow the chocolate to harden.

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Notes

*if you don't have orange candy melts use 12 oz white chocolate and use orange food coloring to dye it.

Serving: 1pretzelCalories: 77kcalCarbohydrates: 10gProtein: 1gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.1gCholesterol: 1mgSodium: 15mgPotassium: 11mgFiber: 0.4gSugar: 7gVitamin A: 16IUVitamin C: 0.1mgCalcium: 9mgIron: 0.2mg

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

These candy pretzels were very simple to make! When I shared the pumpkin pretzels with everyone, people were a little hesitant to pick one up, but after they tried it they grabbed a handful of them since they were so delicious! These Pretzel Pumpkins are a fun Halloween treat that is so easy to make and the ingredients are inexpensive and can be bought in many grocery stores!

Oatmeal Cookies

Oct 17, 2013 · 6 Comments

I LOVE cookies, and sometimes when I want to bake something, I find myself reaching for my cookie ingredients! Oatmeal cookies are on my top five cookies because sometimes I feel like cookies are really unhealthy and eating oatmeal cookies makes it not as unhealthy (because of the oats) What's your favorite cookie?

Tips and Procedures:

Always sift all the dry ingredients before starting the mixing process. It will prevent lumps in your cookies.
Adjust your cooking time depending on the size of your cookies. Smaller cookies tend to bake faster.
Store in an airtight container to keep it fresh.
Double or triple the ingredients listed if you need to make a bigger batch of cookies.

How to Make Oatmeal Cookies:

These are the ingredients that you will need:

butter
brown sugar
white sugar
eggs
vanilla extract
all-purpose flour
baking soda
salt
quick-cooking oats
raisins
chocolate chips

Preheat oven to 325 degrees F.

In a large bowl beat brown sugar, white sugar, and butter until light and fluffy:

mixing the butter and sugar using a handheld mixer

While mixing add the eggs and vanilla extract:

adding eggs to the sugar and butter mixture

In another bowl, add all-purpose flour, baking soda, salt, and quick oats and mix very well:

mixing the wet and dry ingredients of the oatmeal cookie recipe

Add the raisins:

adding the raisins to the oatmeal cookie dough

Then add the chocolate chips:

adding chocolate chips to the oatmeal cookie dough

Roll into 1-inch balls and bake for 12-15 minutes:

ready to bake oatmeal cookies on a cookie sheet

There you have it! A quick, energizing breakfast recipe that you can bake ahead of time!

This oatmeal cookie has a tasty and interesting texture when you bite into it. It won't be a boring cookie after all 🙂

freshly baked oatmeal cookies on a white plate

Frequently Asked Questions for the Oatmeal Cookies Recipe:

Q: Can I bake these ahead?

A: Yes, you can bake these oatmeal cookies the night before or even days in advance. Just make sure to keep it in an airtight container to keep it fresh.

A: If you don't have brown sugar available, you can use white sugar. It would be the same measurement as the brown sugar.

A: Yes, for sure. Just double or triple the ingredients listed below.

More breakfast and cookie recipes that you need to try!

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7-Up Biscuits

Oct 9, 2013 · 3 Comments

Using just 4 ingredients, these 7 Up Biscuits are the easiest biscuits you’ll ever make and they turn out perfect every time! It's great to eat for breakfast or for brunch!

I was wandering around Pinterest and I came upon this recipe, by someone who posted as a text message and I thought this is interesting, it's made out of 7-Up. I'm not a big fan of biscuits, but this was really good! I was pleasantly surprised at how fluffy and soft it was, this is a must try recipe!

What is BISQUICK?

Bisquick, it's a pre-mixed baking product, consisting of flour, baking powder, salt, and shortening. Some uses of Bisquick is pancakes, muffins, and waffles to name a few.

Tips and Tricks for Making This 7-Up Biscuits Recipe:

Are you a rustic kitchen stuff lover? I am sure you have a cast iron skillet lying around your kitchen. You can use that for baking this delicious and easy 7-up biscuits recipe!
If you don't have 7-up where you are living, you can use any lemon-lime soda or club soda available. I am sure it would taste just as good!
Prevent the dough from sticking onto your hands by rubbing flour onto your palms or hands.

How to Make this 7-Up Biscuits Recipe:

Before starting off with the mixing process, make sure to preheat oven to 400F and spray your 8 x 8 baking sheet or pan with a non-stick baking spray. If you don't have a baking spray available, grease it with melted butter. That would do the trick just the same!

Let's begin!

In a bowl, add Bisquick and sour cream:

bisquick and sour cream in a clear mixing bowl for 7up biscuits recipe

Mix thoroughly until the sour cream is evenly combined with the Bisquick:

mixing bisquick and 7 up with a fork in a clear bowl

Next, add the 7-up and mix then set aside:

adding 7-up in bisquick and sour cream mixture

On a clean surface sprinkle flour and place the dough on the table:

7-up biscuits dough on a floured wooden board

Knead till the dough is not sticky:

Cut the dough and form into 9 rolls:

Place on your greased baking pan and bake for 12-15 minutes:

Homemade biscuits are the best, I promise! This batch I made really didn't last that long, we ate it all in less than a day 🙂 It was that good!

freshly baked 7-up biscuits in a clear baking dish

It just has simple ingredients, all you really need to have is the will to knead it 😉 Well, for me, it was all worth it! You have delicious biscuits in just minutes!

delicious and freshly baked 7-up biscuits on a white plate

Frequently Asked Questions for the 7-Up Biscuits Recipe:

Q: How do you know that the biscuits are done?

A: When the biscuits have risen and the top is light brown, they are done. This recipe bakes so fast since our dough/rolls are not so thick.

Q: What are other alternatives for sour cream?

A: You can use greek yogurt or straight plain yogurt. You can also use buttermilk or creme fraiche. They are thinner than yogurt in consistency but works well as substitutes.

Q: Which is best to use for this recipe - cold or room temperature 7-up?

A: Both should work well with this recipe but I used room temperature 7-up.

Here's more easy bread recipe you will enjoy:

Happy Baking!

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7-Up Biscuits

Soft and fluffy biscuits made with 7-up, this recipe is a must try! Enjoy!

Ingredients

▢ 2 cups bisquick
▢ ½ cup 7-up
▢ ½ cup sour cream
▢ ¼ cup melted butter

Instructions

Preheat oven to 450 degrees F and grease 8x8 pan with butter
In a bowl add bisquick and sour cream then mix, next add the 7-up and mix and set aside.
On a clean surface sprinkle flour and place the dough on the table and knead till dough is not stick and form into 9 rolls and place on pan.
Bake for 12-15 minutes.

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Madeira Cake

Oct 9, 2013 · Leave a Comment

A classic English cake called Madeira Cake will be the easiest cake you will ever bake! Light-flavored, delicious, and filling cake glazed with a yummy sugar glaze and garnished with lemon slices! You can never go wrong with this classic Madeira cake!

madeira cake with sugar glaze and topped with fresh lemon slices

I have never heard of Madeira Cake until my friend Choppa from YouTube shared me this recipe. It is actually quite delicious and kind of reminds me of sponge cake!

Tips and Tricks for Making This Madeira Cake Recipe:

Make this ahead for any party and just wrap in saran wrap or aluminum foil to keep the moisture of the cake.

How to Make this Madeira Cake Recipe:

Gather the ingredients for this Madeira Cake:

butter
sugar
lemon zest
ground cinnamon
eggs
self-raising flour
almond meal
lemon juice or orange juice
powdered sugar
lemon juice

Once the ingredients are all ready, preheat your oven to 300 degrees F and grease desired pans. Then, let's begin!

In a large bowl add the sugar, butter, lemon zest, cinnamon and beat it:

mixing the dry ingredients of madeira cake with butter

Add the eggs, flour, almond meal, lemon juice, and mix:

mixing the ingredients of the madeira cake with a wooden ladle

The final batter should look like this:

Pour into pans and bake for 45 minutes:

madeira cake batter in rectangular baking boxes

Make the sugar lemon glaze with the powdered sugar and lemon juice and just mix well:

making sugar glaze with lemon juice and powdered sugar

Pour in the sugar glaze and decorate with fresh lemon slices:

decorating the madeira cake with sugar glaze and fresh lemon slices

There you go! A classic beauty that is perfect for any parties and occasion!

madeira cake with sugar glaze and fresh lemon slices

Frequently Asked Questions for the Madeira Cake Recipe:

Q: How many servings would this recipe do?

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

Here are more cake recipes that you can make:

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Vanilla Bean Buttercream

Sep 24, 2013 · 6 Comments

Vanilla Bean Buttercream is so easy to make and goes well with every flavor of cake or cupcake! Make this at home and you will never buy it in any stores ever again!

Buttercream is my Everest! I have always enjoyed watching people frost cupcakes because I didn't know how to frost very well. However, I had to learn how to frost because, with this recipe, I had to make Minnie Mouse Cupcakes with my friend Jak from the Vegetarian Baker on YouTube. I practiced on 30 cupcakes before I actually got the hang of it. Practice does make perfect, so for those of us who have trouble frosting but want to be great frosters, the secret is just practice.

Top Tips

Use the finest ground powdered sugar to make the buttercream frosting silkier.
Always sift your powdered sugar before mixing it to the butter.
When you are using milk in your buttercream or cream itself, always add gradually because adding too much liquid will destroy the correct consistency of your frosting

Ingredients

butter
powdered sugar
vanilla extract
salt
milk (optional)

Instructions

Use your favorite cupcake recipe and bake, as usual:

Put in cupcake liners and bake, as instructed. After baking it, let it cool while you start making your favorite buttercream frosting.

To make the Vanilla Bean Buttercream frosting, sift powdered sugar and set aside.

Then, in a stand mixer, add the butter and beat until light and fluffy. Add powdered sugar, 1 cup at a time:

Add vanilla extract and salt. If the frosting is stiff, add milk:

After you have achieved your desired color for your buttercream frosting, place it in a piping bag. Go ahead and pipe your cooled cupcakes as desired:

For this cupcake, I had a Minnie Mouse theme. I made cute fondant bows:

For the ears of Minnie Mouse, I used mini Oreos, like so:

FAQ

Q: What is the best butter to use for butter icing?

A: You can use either salted or unsalted butter for this recipe. It is best to use a high-quality butter that has a higher fat content and a lower water content so that it will produce the best buttercream frosting.

Q: I made buttercream, but it melted too quickly. What should I do?

A: Humidity has a lot to do with producing great buttercream. Usually, in areas where it is hot or humid, buttercream frosting does not hold its shape very well. After decorating, you should place it in the refrigerator and take it out when you are ready to serve.

Q: What is the best consistency for buttercream frosting when using it for cakes?

A: It is best to use medium consistency when decorating cakes or making cake borders. This consistency allows you to form any shape or border.

Q: Is powdered sugar the same with icing sugar?

A: Yes, icing and powdered sugar are the same. You can use both in the buttercream frosting.

More dessert recipes you would love to try:

5 from 1 vote

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Vanilla Bean Buttercream Frosting

This will be the Best Vanilla Bean Buttercream Frosting you will ever make and you would never use store-bought again.

Course: Dessert

Author: Lainey

Ingredients

Instructions

Use your favorite cupcake recipe and bake as usual. Put in cupcake liners and bake, as instructed.
After baking it, let it cool while you start making your favorite buttercream frosting.
To make the Vanilla Bean Buttercream frosting, sift powdered sugar and set aside.
Then, in a stand mixer, add the butter and beat until light and fluffy.
Next, add powdered sugar, 1 cup at a time.
Add vanilla extract and salt. If the frosting is stiff, add milk.
After you have achieved your desired color for your buttercream frosting, place it in a piping bag. Then, go ahead and pipe your cooled cupcakes as desired.

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Vegan Maple Bacon Pancake Bites

Sep 24, 2013 · 1 Comment

These delicious bite-sized Vegan Maple Bacon Pancakes is a delicious treat for breakfast! They are delicious maple pancakes topped with vegan bacon bits that you'll almost taste like the real thing!

Looking for more indulgent breakfast recipes? Try my Cereal Pancakes or my Vegan Chocolate Banana Cupcakes.

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Top Tips

Allow the pancake batter sit for a minimum of 10 minutes to allow it to rise and achieve a fluffier texture.
Do not over mix. Having lumps are okay!

Variations

Here is a similar donut maker we used and here is a similar hot dog maker we used. Or use a muffin maker.
Sprinkle donuts with fresh or frozen blueberries, bananas, or your favorite fruit.
Toppings: Customize toppings with vegan whipped cream, fruit compote, crushed nuts, or dairy-free chocolate chips for added flavor and texture.
Feel free to use premade vegan pancake mix.
Add a simple vanilla or chocolate glaze to give this recipe an extra boost of flavor.

Substitutions

Bacon: There's so many different types of vegetarian bacons and Stripples (Veggie Bacon Strips (this contains eggs) is my favorite.
Maple Syrup: Substitute maple syrup with agave nectar, brown rice syrup, or date syrup for a vegan-friendly sweetener.
Flour: Substitute all-purpose flour with whole wheat flour, oat flour, almond flour, or a gluten-free flour blend for dietary preferences.
Baking Powder: Double check the baking powder used is labeled as vegan, as some brands may contain animal-derived ingredients.
Flavorings: Replace vanilla extract with almond extract or maple extract for different flavor profiles in the pancake batter.

Storage

Room Temperature: Place cooled pancake bites in an airtight container or zip-top bag at room temperature for up to 2 days.
Refrigerator: For longer storage, refrigerate pancake bites in an airtight container for up to 5 days.
Freezer: To freeze, arrange cooled pancake bites in a single layer on a baking sheet and freeze until firm. Transfer to a freezer-safe bag or container and store for up to 3 months. Thaw overnight in the refrigerator or reheat in the microwave or oven before serving.
Layering: If stacking pancake bites, place parchment paper or wax paper between layers to prevent sticking.
Reheating: To reheat refrigerated or frozen pancake bites, microwave for a few seconds until warmed through or bake in a preheated oven at 350°F (175°C) for 5-10 minutes until heated.

Ingredients

all purpose flour
white sugar
baking powder
salt
water
oil
vegan bacon

Instructions

Gather the ingredients for this Maple "Bacon" Pancake. Once the ingredients are all ready, let's begin!

In a bowl stir together the dry ingredients, flour, sugar, baking powder, salt, and mix well:

Using a whisk add the water and the oil, mixing until just combined. Lumps are okay:

adding water to the dry ingredients of maple bacon pancakes

Add in the vegan chopped bacon bits and mix until just combined:

adding in the vegan bacon bits to the pancake batter

Spray your appliance of choice with some cooking spray, and cook until the pancake is golden brown, then transfer to a cooling rack to cool completely.

inserting sticks to the maple pancake batter to the waffle maker

And enjoy with a drizzle of maple syrup or dip your vegan bacon hotdog in some nutella.

cooking maple pancakes in a waflle maker

FAQ

Can you make pancakes the night before and reheat them?

Absolutely. The best way is to bake or even toast it.

How to keep pancakes fresh overnight?

For fresh pancakes the next day, simply let them cool down entirely before storing them in an airtight container in the fridge. They'll stay good for up to a week.

Can you prep pancakes ahead of time?

Absolutely, store the pancake batter overnight in plastic wrap in the fridge and cook when ready. Pancake batter is best cooked and eaten with in 24 hours.

vegan donuts topped with vegan bacon on a white plate

5 from 2 votes

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Vegan Maple Bacon Pancake Bites

This scrumptious Vegan Maple "Bacon" Pancakes recipe, made with only 6 ingredients, is the perfect choice for breakfast or a tasty snack!

Prep Time10

Cook Time10

Total Time20

Course: Breakfast

Cuisine: American

Servings: 12 mini donuts

Calories: 121kcal

Author: Lainey

Ingredients

Instructions

Prepare preferred appliance.
In a large bowl stir together the dry ingredients, flour, sugar, baking powder, salt, and mix well.
Using a whisk add the water and the oil, mixing until just combined. Lumps are okay!
Add in the vegan chopped bacon bits and mix until just combined.
Spray your appliance of choice with some cooking spray, and cook until the pancake is golden brown, then transfer to a cooling rack to cool completely.
And enjoy with a drizzle of maple syrup or dip your vegan bacon hotdog in some nutella.

Leave a Comment

Serving: 1gCalories: 121kcalCarbohydrates: 21gProtein: 3gFat: 3gSaturated Fat: 0.2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 402mgPotassium: 28mgFiber: 1gSugar: 0.1gCalcium: 84mgIron: 1mg

Watch The Recipe Video!

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

My friend Cobi, from Veggietutorial, introduced me to this extraordinary Maple "Bacon" Pancake recipe. It takes the flavors of Stripples a beloved vegetarian bacon my siblings and I enjoyed as kids. For our collaboration adventure, I prepared the pancake batter while she made the "bacon." Combining our efforts resulted in pancakes that were exponentially more delicious!

PC: Cobi from Veggietutorial

Mini Oreo Cupcakes

Sep 24, 2013 · Leave a Comment

These Mini Oreo Cupcakes are for those who are Oreo dessert lovers! With a combination of traditional yellow cake mix, eggs, milk, and mini Oreos, you have a fantastic cupcake ready to serve on any occasion! Watch the video tutorial to see how easily I whipped up these delicious Mini Oreo Cupcakes!
.

delicious mini oreo cupcakes with cream frosting and mini oreos on top

Oreos. You can make it in cheesecakes, cakes, shakes, you name it! I used Oreos for the cupcakes in this recipe, and they were delicious! I actually used a cake mix to make this recipe because, to me, it tastes just as good and it saves me time. I added 14 Oreos and omitted the egg yolk to give it that nice white fluffy look. For the frosting, I used heavy whipping cream and whipped it till it got soft peaks. The frosting looks weird, but it still tasted DELICIOUS!

Tips and Tricks for Making This Mini Oreo Cupcakes Recipe:

Before frosting, make sure the cupcakes are completely cooled to avoid the 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 MIni Oreo cupcakes before serving.
You can add mini dark chocolate chips on top of the cream frosting for a bolder chocolate flavor!
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!

How to Make this Mini Oreo Cupcakes Recipe:

Gather the ingredients for this Vegetarian Congee and once the ingredients are all ready, let's begin!

cake mix
Oreos
Milk
Egg whites

Preheat oven to 350 degrees F and line the mini cupcake pan set aside.

Here is the cake mix that I used, just the traditional Yellow cake mix:

traditional yellow cake mix in a box for mini oreo cupcake recipe

Follow the directions on the cake box on how to mix it. For this recipe, instead of using just water, I replaced it with milk because I wanted to get a milky chocolatey kind of cupcake:

After mixing the cake batter, you can now smash 14 Oreos. I used a ladle in crushing mine. But if you like using a food processor and if you are not a lazy dishwasher like me, you can use that instead 😉

smashing the oreos inside a ziplock bag with a ladle

Add the crushed Oreos into the batter and mix well:

mixing the crushed oreos into the yellow cake mix batter

at the bottom of each cupcake liner, place a mini Oreo and pour it into the cupcake pan. It would be a nice surprise in each bite!

pouring the cake mix into the cupcake liners

Bake 18-20 minutes or until a toothpick comes out clean when you poke into the cupcake:

This smells so divine after baking! But don't get too excited to eat them yet! Allow the cupcakes to cool completely as we still have to frost them.

I used heavy whipping cream as frosting and it tasted soooo good!

frosted mini oreo cupcakes topped with Mini Oreos

Frequently Asked Questions for the Mini Oreo Cupcakes Recipe:

Q: How many hamburger cupcakes does this recipe make?

A: This recipe makes 12 mini Oreo 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 Mini Oreo cupcakes?

A: You can freeze the cupcakes if you are going to keep them for a week, or just store them in an airtight container and chill them if you are going to serve them within a few days.

Q: Can I make this into a cake instead?

A: Yes, you can! Just use a cake pan instead of the cupcake pan.

Q: How did you pipe the frosting?

A: I used a regular round piping tip.

More fun cupcake recipes you can try:

Here are also easy and delicious Oreo dessert recipes you can try:

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Mini Oreo Cupcakes

This Mini Oreo Cupcakes are a great treat to those Oreo dessert lovers - a combination of traditional yellow cake mix, eggs, milk, and mini Oreos!

Course: Dessert

Author: Lainey

Ingredients

▢ cake mix
▢ 14 oreos

Instructions

Preheat oven 350 degrees F and line mini cupcake pan set aside.
Follow directions of cake box, but replace water with milk.
Smash 14 oreos, then add to batter and mix.
Pour into cupcake pan and bake 18-20 minutes.

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Easy No-bake Twix Bar

Sep 24, 2013 · 2 Comments

Homemade Twix Bars have a shortbread crust topped with caramel and chocolate, easy to make and very addicting!

Pair this with my Sweet Potato Juice or Buko Pandan Drink for a tropical twist to this classic treat.

Growing up I craved for the candy Twix Bar, however my parents did not want me eating candy so I probably ate it once a year.

So when I got to be of age, I bought myself Twix Bar whenever I could.

Until I tried making it and saw how much chocolate, caramel and unhealthy stuff went into it.

I now eat only half of the bar, I can't bring myself to finish the whole thing. However, if I had to choose my favorite candy bar, it would be the Twix Bar.

close shot of twix bar coated in chocolate

What is Twix Bar?

The recipe for Twix Bars dates back to the mid-twentieth century, when the Mars Company introduced the candy bar to the market.

Twix was inspired by the idea of blending two complementing flavors - caramel and chocolate - to produce a delectable delicacy.

The candy bar was first debuted in the United Kingdom in 1967 as "Raider" and was later renamed "Twix" in other regions. The name "Twix" is thought to be a combination of the terms "twin" and "biscuits," referring to the bar's two crunchy graham cracker layers.

Today, the Twix Bar is an iconic and cherished sweet delicacy eaten by people all across the world. Its delectable blend of creamy caramel, crisp graham crackers, and silky chocolate continues to satisfy sweet cravings and is frequently connected with happy childhood memories.

Whether bought from a store or made at home, the Twix Bar remains a timeless classic that brings joy and comfort to dessert enthusiasts everywhere.

Making it Healthy and Guilt-Free:

While the Twix Bar is a delicious treat, you can make a few healthy ingredient substitutions to create a more nutritious version of this classic candy. Here are some options:

Date Caramel: Instead of using traditional caramel candies that are often high in processed sugars, opt for a healthier alternative like date caramel. Simply blend pitted dates with a little water or milk until you achieve a smooth, caramel-like consistency. Dates are a natural sweetener and provide added fiber and essential nutrients.
Whole Wheat Graham Crackers: Choose whole wheat or whole grain graham crackers instead of the regular ones. Whole wheat options offer more fiber, vitamins, and minerals compared to refined versions, promoting better digestion and sustained energy levels.
Dark Chocolate: Substitute the regular milk chocolate with dark chocolate that has a higher cocoa content (70% or more). Dark chocolate contains antioxidants and may have potential health benefits, such as improving heart health and cognitive function.
Low-Fat Milk or Plant-Based Milk: Use low-fat milk or a plant-based milk like almond, soy, or oat milk to mix with the caramel. This swap reduces saturated fat and cholesterol, making the Twix Bars more heart-friendly.

By incorporating these healthier ingredients, you can still enjoy the delightful taste of Twix Bars while adding some nutritional value to your indulgence. Remember to consume treats like these in moderation as part of a balanced diet.

easy no bake homemade Twix bar on a white plate

Tips and Procedures:

Make this into a yummy food gift! Just pile them up and wrap in pretty food wraps and tie a ribbon around it!
If you experience difficulty in stirring the caramel when melting it, just add a little milk to loosen it a bit.
When a microwave is not available, you can melt the caramel and chocolate using a double boiler. Just make sure the water does not reach the bottom of the bowl because the caramel and chocolate will not melt properly.
Mix a bit of peanut butter to the caramel or do a separate layer of peanut butter coating for added flavor. You will have your homemade Peanut butter Twix! Yum!
When letting the Twix bar cool, lay them on a piece of parchment paper so it won't stick when you remove them afterward.
Serve these homemade Twix bars with ice cream! All sweet but so refreshing!

How to Make this Twix Bar Recipe:

Gather the ingredients for this Twix Bar recipe.

Here are what you will need for this recipe:

caramel candies melted
graham crackers, assorted sizes
chocolate, melted
milk

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

Place the caramel candies in a medium bowl and pop in a microwave, then add milk to caramel and mix. The consistency should be like this:

On a graham cracker, cover one side of the graham cracker with caramel and set aside till caramel hardens:

In another cup or bowl melt the chocolate and dip the finished graham cracker and set aside in the refrigerator or in a cool location:

graham coated with caramel and melted chocolate

And we are done! This no-bake, super easy sweet treat is a perfect go-to during kids' parties, movie nights, and even just something to have on your cookie jars!

Let's open it up and take a look at those gorgeous layers of caramel and chocolate!

Frequently Asked Questions:

How many servings would this recipe do?

This delicious and easy no-bake Twix Bar recipe can make up to 6-8 pieces.

Can I use sweetened chocolate?

Yes you can. But obviously, that would make this dessert much sweeter than it already is. Dark chocolate is suggested for this recipe.

What are the 3 main ingredients in Twix?

The three main ingredients in Twix are crunchy biscuit, soft caramel, and creamy milk chocolate. This winning combination of textures and flavors has made Twix a beloved and iconic candy bar enjoyed by people worldwide.

More delicious and simple sweet treats:

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Twix Bar

This Twix Bar is a delicious, easy to make, 4-ingredient sweet treat perfect for a weekend gathering or just any other day!

Prep Time15

Cook Time5

Total Time20

Course: Dessert

Cuisine: American, Dessert

Servings: 6 Twix Bars

Calories: 282kcal

Author: Lainey

Ingredients

▢ 10 caramel candies melted
▢ 6-8 graham crackers assorted sizes
▢ 1 ½ cups chocolate melted
▢ 1 teaspoon milk

Instructions

Melt caramel candies in microwave, then add milk to caramel and mix.
On a graham cracker, cover one side of the graham cracker with caramel and set aside till caramel hardens.
In another cup or bowl melt the chocolate and dip the finished graham cracker and set aside in the refrigerator or in a cool location.

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Calories: 282kcalCarbohydrates: 37gProtein: 3gFat: 16gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 0.1mgSodium: 100mgPotassium: 153mgFiber: 3gSugar: 26gVitamin A: 1IUCalcium: 23mgIron: 2mg

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Pineapple Mango Smoothie

Sep 24, 2013 · 6 Comments

Pineapple mango smoothie made with six simple ingredients for a creamy texture that tastes like your favorite piña colada.

Tips and Tricks for Making This Pineapple Mango Smoothie Recipe:

If possible, use fresh fruits - fresh pineapple and fresh ripe mangoes. I promise, your smoothie will taste so much better when using fresh fruits.
For a more festive look, top with whipped cream and sliced fruits before serving.
In blending your ingredients, make sure to put the hardest ingredients to blend where the blade of the blender is located and put the softest on top.

How to Make this Pineapple Mango Smoothie Recipe:

Gather the ingredients for this Pineapple Mango Smoothie. Once the ingredients are all ready, let's begin!

Prepare ½ cup of pineapple chunks and mango slices:

pineapple chunks for pineapple mango smoothie

Put ice in the blender and add in the pineapple and mango slices, sugar, and milk:

adding in all ingredients of pineapple mango smoothie in a blender

Covering your blender carefully, blend away!

That's basically it, Simply Bakers! Just literally dump in the ingredients and blend! Serve in your favorite glasses! 🙂

Frequently Asked Questions for the Pineapple Mango Smoothie Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Pineapple Mango smoothie recipe could make 3 to 4 glasses, depending on how big your glasses are.

Q: Can I use other sweeteners aside from brown sugar?

A: Yes you can agave, honey, maple syrup. Just adjust the quantity of the sweetener according to your taste.

5 from 1 vote

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Pineapple Mango Smoothie

Grab this recipe of a delicious and refreshing summer tropical treat, Pineapple Mango Smoothie with just 6 ingredients!

Course: Drinks

Author: Lainey

Ingredients

Instructions

In a blender add ice, pineapple chunks, mango, evaporated milk, sugar and blend 2-3 minutes.
Serve.

Leave a Comment

Watch The Recipe Video!

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

During the summer in Southern California, it is really hot and you just want to drink something sweet and cold. I had a can of pineapples and some Filipino Mangos and threw the in the blender with some other ingredients and it was very refreshing!!

Nutella Cookies

Sep 24, 2013 · 2 Comments

These Nutella cookies use just 3 ingredients, and they are the easiest Nutella cookies you'll ever make! They are so good, rich in flavor, and take only a few minutes to bake!

I grew up eating Nutella with toasted pandesal (Filipino Bread) and I never thought of using Nutella in cookies. So when I made this cookie it was to die for! Try it for yourselves, Simply Bakers!

Tips and Tricks for Making This Nutella Cookies Recipe:

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

How to Make this Nutella Cookies Recipe:

These are the ingredients that you will need:

egg
Nutella
all-purpose flour

Preheat oven to 350 degrees and grease pan. In a bowl add egg, and Nutella and mix:

Add flour to the mixture and mix thoroughly:

mixing dry and wet ingredients for Nutella cookies

Roll into a ball and place on a cookie sheet, then press the cookie with a cup:

flattening the Nutella cookie dough using a cup

Bake for 10-12 minutes then cool completely:

Frequently Asked Questions for the Nutella Cookies Recipe:

Q: How many servings would this recipe do?

A: This delicious and easy Nutella cookie recipe could make up to 12-16 cookies.

Q: Can I use melted chocolate instead of Nutella?

A: Yes you can. Whatever chocolate you have in your pantry or fridge, you can use it. You will just miss that delicious hazelnut flavor you get from Nutella.

Q: Will this recipe work if I put smooth peanut butter instead of Nutella?

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

More fun Nutella cookie recipes you can try:

5 from 1 vote

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Nutella Cookies

These Nutella cookies use just 3 ingredients and these are the easiest Nutella cookies - they are so good, rich in flavor, and takes only a few minutes to bake!

Author: Lainey

Ingredients

▢ 1 egg
▢ 1 cup nutella
▢ 1 cup all purpose flour

Instructions

Preheat oven to 350 degree and grease pan.
In a bowl add egg, nutella, flour and mix.
Roll into ball and place on cookie sheet, then press the cookie with cup.
Bake for 10-12 minutes

Leave a Comment

Watch The Recipe Video!

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

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Chocolate Chip Cream Cheese Cookies ONLY 5 Ingredients

Sep 24, 2013 · 4 Comments

These Chocolate Chip Cream Cheese Cookies are chewy, soft, and delicious! And adding cream cheese creates the most dangerously delicious cookies you will enjoy!

This recipe was inspired by Pinterest!

chocolate chip cream cheese cookies on a white plate

Tips and Tricks for Making This Chocolate Chip Cream Cheese Cookies Recipe:

When handling the crescent roll, you might find it a bit sticky. To avoid this, dust some flour or baking powder on your hands. This will prevent the raw dough from sticking and making it hard to roll.
Do not skip the chilling part of this recipe. It will produce a better chocolate chip cream cheese cookie!
If you love the texture and taste of raisins, feel free to add in the crescent roll before sealing and rolling it.

How to Make this Chocolate Chip Cream Cheese Cookies Recipe:

Gather the ingredients for this Chocolate Chip Cream Cheese Cookies. Once the ingredients are all ready, let's begin!

In a bowl, add cream cheese, sugar, vanilla extract and beat until fluffy:

cream cheese, sugar and vanilla in a clear mixing bowl

Spread cream cheese batter on seamless crescent rolls:

spreading the cream cheese mixture onto the crescent roll using a spatula

After spreading the cream cheese mixture on top, add in the mini chocolate chips and roll into a log:

filling the crescent roll with mini chocolate chips and rolling it

Place in refrigerator for 6 hours or best overnight before slicing them:

wrapping the chocolate chip cream cheese cookie dough with saran wrap

Preheat oven to 350 degrees F and grease cookie sheet and cut cookie dough and

cutting the chocolate chip cream cheese cookie dough into slices

Place the individual slices on the pan and bake for 10-12 minutes:

placing the cookie dough into a baking pan

There you go, Simply Bakers! Freshly baked Chocolate Chip Cream Cheese Cookies right in your own kitchen!

Frequently Asked Questions for the Chocolate Chip Cream Cheese Cookies Recipe:

Q: How many days can I keep this refrigerated before baking it?

A: You can keep them chilled within a day or two, but if you want to store it longer than two days, it is best to freeze it since this recipe uses cream cheese and it is more prone to spoiling.

Q: How many cookies can this recipe do?

A: You can make 12 to 15 slices of cookies with this recipe, depending on how thick or thin your cookie slices are.

More Delicious Recipes with the ingredient cream cheese:

Happy Baking!

5 from 1 vote

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Chocolate Chip Cream Cheese Cookies

A perfect go-to snack or breakfast which you can make at home and it's better than store-bought chocolate chip cream cheese cookies!

Author: Lainey

Ingredients

Instructions

In a bowl, add cream cheese, sugar, vanilla extract and beat until fluffy.
Spread cream cheese batter on seamless crescent rolls followed by chocolate chips and roll into a log. Place in refrigerator for 6 hours or best overnight.
Preheat oven to 350 degrees F and grease cookie sheet and cut cookie dough and place on pan and bake for 10-12 minutes.

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Delicious and Easy Mini Chocolate Cupcakes

Sep 24, 2013 · 60 Comments

These Mini Chocolate Cupcakes are perfectly moist, fluffy, and full of rich chocolate flavor! Top with your favorite buttercream - these cupcakes are the perfect treat for chocoholics.

Love cupcakes? Try my Lemon Cupcakes, Boston Cream Cupcakes, Ferrero Rocher Cupcakes, or the fan-favorite Carrot Cake Cupcakes!

mini chocolate cupcakes on a white rectangular plate

I really love chocolate and the great thing about this recipe is, you only need one bowl to mix all the ingredients! How awesome is that?! My friend Amber from SweetAmbs shared this recipe with me which she said was inspired by Martha Stewart. Hope you guys enjoy this yummy chocolate cupcake!

Tips & Procedures:

Properly measure your flour by spooning it into the measuring cup, then level.
Do not overmix the batter! It can result in a dense and chewy cupcake.
It's best to have all the ingredients at room temperature because it will be easier to mix.
Use a cookie scooper to measure and easily scoop the batter into the mini cupcake pans.
Storage: If stored unfrosted in an airtight container, they can last for 1 day at room temperature, up to a week in the fridge, up to 3 months in the freezer.

How to Make Mini Chocolate Cupcakes from Scratch:

Here is an overview of all the ingredients you will need:

all-purpose flour
unsweetened cocoa powder (my favorite to use)
granulated sugar
baking soda
salt
eggs + 1 yolk
milk
vegetable oil
vanilla extract
warm water

Preheat oven to 350 degrees F and line mini cupcake pan with cupcake liners.

In a large bowl, sift flour, cocoa powder, sugar, baking soda, baking powder and salt:

sifting the dry ingredients for the mini chocolate cupcakes recipe

Mix well until combined:

carefully sifting the dry ingredients for the mini chocolate cupcake recipe

In the same bowl, make a well in the middle, add eggs, egg yolk, milk, vegetable oil, vanilla extract, water, and mix until just combined. Mix well using a wooden spoon or a handheld mixer, whichever you love to use in mixing batters:

mixing the wet and dry ingredients of the mini chocolate cupcake recipe

The final cupcake batter should look like this - shiny and slightly sticky:

mixed batter of the mini chocolate cupcake recipe

Pour batter into the cupcake pan, about ¾ full and bake for 18-20 minutes or until a toothpick comes out with a few moist crumbs or none. Allow the cupcakes to cool for 5 minutes in the cupcake pan before moving them to a cooling rack to finish cooling.

Completely cool before frosting the cupcakes:

If you're not planning on frosting the cupcakes, you can easily pack them in cellophane bags and give them as gifts:

final packaging of the mini chocolate cupcakes

Frequently Asked Questions:

What should I add to cupcakes to make them moist?

Cupcakes become moist if they have the right amount of milk, butter, and eggs, but be very careful in the measurements. Adding too much of any ingredient like butter can make your cupcakes too dense.

How do you know when cupcakes are done?

Insert a toothpick in the center of the cupcake. When it comes out clean, then your cupcakes are perfectly baked.

How do I make this cupcake recipe vegan?

Replace the milk with any vegan milk like soy milk or almond milk. For the eggs, you can use egg replacers

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

Or for chocolate lovers, try my Double Chocolate Bread.

Watch my Step by Step Video:

Cookie Butter Ice Cream Recipe

Sep 24, 2013 · 2 Comments

Interested to make more homemade ice cream recipes? Try my 3 Ingredient Ice Cream 3 Ways Only, Ice Cream Sandwich Cookies, and Lemon Ice Cream recipe!

a bowl of cookie butter ice cream with mini chocolate bars on top

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Cookie Butter Ice Cream is a rich, creamy frozen dessert that combines the enjoyable flavor of cookie butter with the smoothness of homemade ice cream. A base of whipped heavy cream, condensed milk, and melted butter is combined with cookie butter and chocolate chunks to create a rich and creamy treat.

This delicious 5-ingredient cookie butter ice cream recipe is super easy to make and doesn't require an ice cream maker. It is ideal for satisfying any sweet craving and can be serve on any occasion, too.

Give this ice cream recipe a try and enjoy with your loved ones!

Variations

Nutty Flavor - mix equal amounts of cookie butter and peanut butter into the ice cream base for a rich and delicious nutty flavor.
Chocolate Swirl - before freezing, swirl melted chocolate or chocolate ganache into the ice cream recipe to give it an extra chocolatey taste.
Crunchy Texture - mix bits of crushed biscoff cookies or speculoos cookies into the ice cream base for a delicious crunch.
Warm Spices - add a pinch of nutmeg and a teaspoon of ground cinnamon to the bottom of your ice cream to flavor it with warm spices.

Substitutions

Chocolate Chips- feel free to replace the chocolate bars with the same amount of chocolate chips in this recipe
Dairy-Free Cream - you may use chilled coconut cream instead of heavy whipped cream for a dairy-free and mildly coconut-flavored alternative
Peanut Butter - replace cookie butter with creamy peanut butter to make a rich, nutty ice cream.
Margarine - use margarine if butter is unavailable

Storage Tips

Store the cookie butter ice cream in a freezer-safe container after you have done the mixing process.
Cover the surface with plastic wrap to avoid ice crystals from forming.
Put it in the coldest section of your freezer. It should take about 30 minutes to an hour to set.
Consume within 1-2 weeks for the optimal texture and flavor.

Ingredients

chocolate bar
condensed milk
cookie butter
heavy whipping cream
butter

Melt butter and add condensed milk, cookie butter, and mix:

mixing the melted butter and cookie butter

This is how the mixed cookie butter and melted butter looks like:

In a large bowl, beat heavy whipping cream using a hand mixer till fluffy:

mixing all purpose cream using a hand mixer

Fold in heavy whipping cream into the cookie butter mix:

folding in cookie butter mixture and cream in a bowl

Add in chocolate chunks into the mixture and fold them in gently:

adding in chocolate chunks to the ice cream mixture

Pour the ice cream mixture in the desired pan and cover with a plastic wrap. Then, freeze at least 6 hours or best overnight:

covering the ice cream with a saran wrap

Scoop the ice cream and serve with your favorite toppings:

You won't believe how delicious this ice cream tastes. Enjoy!

Top Tips

Chill the heavy cream, condensed milk, and any other liquid ingredients before mixing for a smoother texture.
Use high-quality cookie butter and chocolate to get the best flavor.

FAQ

How long does homemade ice cream last in the freezer?

You can keep your homemade ice cream inside the freezer for a few weeks to a month. Just make sure it is freezing well.

How long does it take to harden the ice cream?

After blending, put your ice cream in the freezer and wait for an hour or two.

Can I add in nuts and dried fruits to this ice cream recipe?

A: Yes, for sure! It would taste great and add an interesting texture.

More Delicious Recipes:

a bowl of creamy and chocolaty cookie butter ice cream

5 from 2 votes

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Here's an easy-to-make Cookie Butter Ice Cream recipe made with just 5 simple ingredients! This is a creamy, chocolatey, and delicious treat for everyone on any occasion!

Prep Time20

Freeze6

Total Time6 20

Course: Dessert

Cuisine: American, Belgian

Servings: 4

Calories: 992kcal

Author: Lainey

Ingredients

Instructions

Melt the butter in a medium saucepan over low heat.
Stir in the condensed milk and cookie butter until fully combined. Set aside to cool.
In a separate bowl, beat the heavy whipping cream with an electric mixer until it forms stiff peaks (the cream should be fluffy and hold its shape).
Gently fold the whipped cream into the cooled cookie butter mixture.
Chop the chocolate bar into small pieces and fold it into the mixture as well.
Pour the mixture into a pan or container.
Cover the pan with plastic wrap, ensuring it touches the surface of the mixture to prevent ice crystals from forming.
Freeze for at least 6 hours, or preferably overnight.
Scoop the ice cream and serve with your favorite toppings. Enjoy!

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Serving: 1gCalories: 992kcalCarbohydrates: 76gProtein: 14gFat: 72gSaturated Fat: 41gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.2gCholesterol: 183mgSodium: 204mgPotassium: 532mgFiber: 1gSugar: 69gVitamin A: 2191IUVitamin C: 3mgCalcium: 366mgIron: 1mg

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

Cookie Butter was introduced to me by my friend Stephy from Clean Eating Med Student. I remember the day she shared it with me, we were at her house filming for Happy Healthy Me and she handed me an apple with Cookie Butter and said "You are going to LOVE this!" and I did! The taste reminds me of gingerbread cookies, but 10 times better, in fact, I think on my list of favorite spreads it has surpassed Nutella. Many people have asked me where to get this and the only place I have seen it is at Trader Joe's.

I decided to try making it like ice cream and it was super sweet but delicious! The texture came out just like ice cream with a hint of cookie butter!

Strawberry Banana Smoothie

Sep 24, 2013 · 2 Comments

Strawberry Banana Smoothie is my go-to drink during the summer because I always have all the ingredients on hand. What smoothie do you like drinking during the summer?

Tips and Tricks for Making This Strawberry Banana Smoothie Recipe:

Make this great for breakfast by adding in some oats or chia seeds to your strawberry banana smoothie.
For a more festive look, top with whipped cream and sliced strawberries before serving.
Do you love greek yogurts? Add in some to make it richer and healthier!
This is a great breakfast alternative so adding in some more protein like peanut butter, berries, and honey would be delicious!

How to Make this Strawberry Banana Smoothie Recipe:

Gather the ingredients for the Strawberry Banana Smoothie. Once the ingredients are all ready, let's begin!

ingredients of the strawberry banana smoothie

Add in the ice, bananas, strawberries, and brown sugar:

Next, pour in the evaporated milk and water then blend for 2-3 minutes or until all the fruits and ice are well-blended and smooth:

pouring milk to the strawberry banana smoothie ingredients

blending the ingredients of the strawberry banana smoothie

.Doesn't that look pretty and delicious?!? At this time, I am so excited to drink it, lol!

After blending well, pour out all that fresh goodness in your favorite smoothie glass 😉

pouring the strawberry banana smoothie into small mason jars

Strawberry Banana Smoothie step by step guide

Frequently Asked Questions for the Strawberry Banana Smoothie Recipe:

Q: How many servings would this recipe do?

A: This easy smoothie recipe could make 3 small glasses or 2 tall glasses.

Q: Can I use sweetened strawberries instead of fresh ones?

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

Q: Can I use any brand of milk?

A: Yes, you can use any brand, whatever is available in your area or any of your evaporated milk brands.

Q: I love thick smoothies. How can I make this thicker?

A: To make this smoothie thicker, just add in more bananas. When adding, add few slices then blend, until you get the consistency that you like.

Q: Can I add vanilla protein powder to this recipe?

A: Yes, you can. That would be a great breakfast alternative.

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Strawberry Banana Smoothie

A refreshing, go-to, quick and easy to make Strawberry Banana Smoothie recipe you will surely love!

Author: Lainey

Ingredients

Instructions

Add ice, bananas, strawberries, evaporated milk, water, brown sugar and blend for 2-3 minutes or until blended.

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White Chocolate Fruit Tart

Sep 24, 2013 · Leave a Comment

This delicious and rich-tasting White Chocolate Fruit Tart uses 5 ingredients only and is an easy-peasy no-bake dessert! It's absolutely decadent, creamy, and refreshing, especially in summer when fresh fruits are in abundance!

White Chocolate Fruit Tart close-up shot

Fruit tart is my first love in baking. I remember making it with my sister and telling her how excited I am to eat it so when I took my first bite, I ate the whole tart... just kidding I almost did because it was that good.

Tips on How to Make the White Chocolate Fruit Tart:

Make this ahead and chill it to save time! Just make sure that the White Chocolate Fruit Tart is kept in an airtight container to avoid smell contamination as the cream cheese filling tends to take on the smell in the environment.
To add a little flair, drizzle some confectioner's sugar on top before serving!
Slice your fresh fruits ahead of time. It will make your prep time breezier and you will finish your delicious dessert in less than 10 minutes!

How to Make White Chocolate Fruit Tart:

Listed below are all the ingredients you will need:

white chocolate chips
heavy whipping cream
cream cheese
assorted fruits
pie crust

In a bowl melt white chocolate chips, then add cream cheese and beat until no clumps and well incorporated:

mixing cream cheese and melted white chocolate chips for White Chocolate Fruit Tart recipe

Add heavy whipping cream and mix:

adding and mixing the heavy whipping cream to the chocolate and cream cheese mixture of the White Chocolate Fruit Tart recipe

Pour enough cream mixture onto the pie crust, like how I did it here:

adding the pie cream mixture onto the pie crust of the White Chocolate Fruit Tart

I prepared ahead these delicious fresh fruits:

fresh blueberries, blackberries, and sliced strawberries to be used for the White Chocolate Fruit Tart

I also had sliced peaches. I lined the sliced peaches around the surface of the pie, like so:

arranging the peace slices and strawberry slices onto the White Chocolate Fruit Tart

Next, I also put around the sliced fresh strawberries then I placed the blueberries at the center. I love looking at all the vibrant colors from the fresh fruits.

adding blackberries in the center of White Chocolate Fruit Tart

Frequently Asked Questions for White Chocolate Fruit Tart:

Q: What fruit is best for a fresh fruit tart?

A: The choice of fruits to be used for fresh fruit tarts is really up to your taste and favorites. I love all the fruits I used for this recipe. Other fruits like sliced ripe mangoes, fresh sweet grapes, and other berries are also perfect for this White Chocolate Fruit Tart.

Q: Can you freeze a fresh fruit tart?

A: Yes, you can make it ahead and freeze it. Just secure the pie in an airtight container and thaw for at least an hour before serving it.

Q: Can you make fruit tarts the night before?

A: Yes, you can make this the night before. The pie crust might be soggy but if you place this in a pie plate that has enough support at the bottom, you won't have any problem.

Q: How long do fresh fruit tarts last?

A: It can stay chilled for 2-3 days. Make sure to keep it in a nicely closed container because it tends to absorb flavors and smell inside your chiller.

Q: How do you keep fruit tarts from getting soggy?

A: When putting the melted white chocolate at the bottom and sides of the tart or pie crust, just add enough. Do not put excessive liquid at the bottom to prevent the crust from getting soggy.

More delicious dessert recipes to try!

Quick & Easy Cranberry Chip Cookies
Homemade 4 Ingredient Oreo Ice Cream
Keto Blueberry Pancakes
Vegan Blondies - Easy and Delicious
Mini Fruit Pizza Filling
Chocolate Ganache Blondies
White Chocolate Cranberry Cookies
Churro Cheesecake
No Bake OREO Cheesecake

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White Chocolate Fruit Tart

Learn to make this delicious and rich White Chocolate Fruit Tart with using 5 ingredients only!

Author: Lainey

Ingredients

Instructions

In a bowl melt white chocolate chips, then add cream cheese and beat until no clumps and well incorporated.
Add heavy whipping cream and mix.
Serve on pie crust with assorted fruits

Leave a Comment

Watch The Recipe Video!

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

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Mini Phyllo Tarts

Sep 24, 2013 · 2 Comments

Try making this easy, delicious, and pretty Mini Phyllo Tarts dessert at home with your kids! It is sweet, crunchy, and creamy with a fresh punch of the blueberries on top! Mini Phyllo Tarts are perfect to make as summer treats and dessert for garden parties!

I have always seen phyllo tarts in the freezer section of the grocery store, but I never got a chance to use it until I tried this recipe. When I was doing voice overs for this tutorial, I realized that I was saying "phyllo" wrong. I had been pronouncing it "fii-lo" instead of "fee-lo" what a fail. Anyway, I have made these phyllo tarts many times because it is such a hit with my friends that they always order it from me.

Tips on How to Make Mini Phyllo Tarts:

Make phyllo cups ahead to save time. When you are ready to serve them, just pipe in the sweet cream and top with your favorite fresh fruit as garnish!
Prevent your pre-made phyllo cups from going soggy by keeping them in an airtight container.
There are two ways to make phyllo cups. One is the shallow type and the other is the deeper cup. Just use either a shallow or deep muffin pan.

How to Make Mini Phyllo Tarts:

Listed below are all the ingredients you will need:

phyllo dough
butter
powdered sugar
white chocolate
milk
cream cheese
frozen whipped topping
your choice of berries

Before starting to make the mini Phyllo tarts, preheat oven to 350 degrees F.

Brush melted butter on 1 sheet of phyllo dough, sprinkle powdered sugar and repeat twice and slice into three columns:

Add to mini cupcake liners alternating sheets:

inserting the slice phyllo wrappers into the mold

Bake 3-5 minutes:

Set aside and let them cool:

Melt white chocolate and add to the bowl, add cream cheese, milk and beat until incorporated:

blending the cream filling of the phyllo tarts

Fold in frozen whipped topping:

folding in the cream into the filling mixture

Gently pipe into the mini-tarts:

Garnish with fruit like fresh berries that are available at the moment:

nicely done mini phyllo tarts with berries

Look how pretty they are! They are just so easy to make and the fruits you garnish on top adds a punch of freshness in every bite!

delicious mini phyllo tarts with blackberries

Frequently Asked Questions for Mini Phyllo Tarts:

Q: Can you eat raw phyllo dough?

A: No, you cannot eat raw phyllo dough. You must bake it so it would be safe to eat.

Q: How long can you keep thawed phyllo?

A: You can keep thawed phyllo in the refrigerator for two weeks.

Q: Can I make phyllo cups ahead of time?

A: You can make phyllo cups ahead of time and keep them in an airtight container and place in the fridge.

Q: How can I quickly thaw phyllo?

A: You can microwave it or take it out from the plastic container and separate each sheet carefully.

Q: Can I thaw phyllo dough in the microwave?

A: Yes, you can easily thaw phyllo dough in the microwave for 30 to 45 seconds.

More delicious dessert recipes:

Cornmeal Mush
BEST Vanilla Chai White Chocolate Chip Cookies
NO BAKE White Chocolate Cookies
White Chocolate Oreo Stuffed Cookies
Strawberry Pocky Cake
Jello Cookies
Cream Cheese Chocolate Chip Cookies

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Mini Phyllo Tarts

Take a bite of these Mini Phyllo tarts which takes less than 15 minutes to prepare!

Course: Dessert

Author: Lainey

Ingredients

Instructions

Preheat oven to 350 degrees F.
Brush melted butter on 1 sheet of phyllo dough, sprinkle powdered sugar and repeat twice. Slice into three columns and add to mini cupcake liners alternating sheets.
Bake 3-5 minutes and set aside.
Melt white chocolate and add to bowl, add cream cheese, milk and beat until incorporated. Fold in frozen whipped topping and pipe into mini tarts and garnish with fruit

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Strawberry Pocky Cake

Tips and Tricks for Making This Strawberry Pocky Cake Recipe:

How to Make this Strawberry Pocky Cake Recipe:

Frequently Asked Questions for the Strawberry Pocky Cake Recipe:

Q: How many servings would this recipe do?

Q: Can I use sweetened strawberries instead of fresh ones?

Q: Can I use any brand of cake mix?

Cream Cheese Frosting

Ingredients

Instructions

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How to Make Homemade Oreo Cookies:

Frequently Asked Questions for the Homemade Oreo Cookies:

Oreo Cookies

Ingredients

Instructions

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How to Make Red Velvet Cookies:

Frequently Asked Questions for the Red Velvet Cookies Recipe:

Red Velvet Cookies

Ingredients

Instructions

Notes

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What are Peanut Butter Stuffed Cookies?

Substitutions

Variations

Storage

Ingredients

Instructions

Top Tips

FAQ

Peanut Butter Stuffed Cookies

Ingredients

Instructions

Watch The Recipe Video!

Variations

Substitutions

Storage

Ingredients

Instructions

⭐ Top Tips

Frequently Asked Questions

Vanilla Baked Donut Recipe

Ingredients

Instructions

Watch The Recipe Video!

Get an ultimate sugar load with these gorgeous, easy sprinkle-filled, soft and chewy cookies that are simple to make with a cake mix and chocolate chips. Is there anything more to ask in a cookie?!?

How to Make Chocolate Chip Cake Batter Cookies:

Frequently Asked Questions for the Chocolate Chip Cake Batter Cookies Recipe:

Q: What other flavors of cake mix can we use?

Q: Can these be made into cookie bars?

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

Chocolate Chip Cake Batter Cookies

Ingredients

Instructions

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What are Cookies with Pretzels and M&Ms?

History of Cookies with Pretzels and M&Ms

Substitutions

Recipe Variations

Storage

Ingredients

Instructions

⭐ Top Tip

FAQ

More Recipes

Cookies with Pretzels and M&Ms

Ingredients

Instructions

Make the Cookie Dough:

Bake the Cookies: