Adventures of Mel

Category: Desserts

Desserts can make a person smile, and that’s why I love a good dessert. Here you’ll find loads of scrumptious dessert recipes, including cake recipes, cupcakes, cookie recipes, pies and pastries, frozen treats, and sweet snacks.

Reader favorites include this creamy no bake blueberry dessert, chocolate chip cookies, chocolate peanut butter balls (buckeye candy), and old fashioned homemade banana ice cream.

loads of dessert recipes, including cake recipes, cookies and bars, ice cream, pies, cupcakes, and more
  • Fresh Strawberry Swirl Cheesecake

    Fresh Strawberry Swirl Cheesecake

    How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

    slice of strawberry swirl cheesecake with whipped cream and fresh strawberries on a white plate

    One of my favorite desserts is strawberry cheesecake. Make that a strawberry swirl cheesecake with a fresh strawberry sauce or strawberry jam swirled into the cheesecake filling, and it’s definitely a dessert to behold.

    While white chocolate raspberry cheesecake is my absolute favorite cheesecake, this cheesecake recipe is definitely right up there with it.

    While there are a few steps (mainly the swirling and the cooling process), it’s a fairly easy cheesecake to make. And I like that it doesn’t require a ton of ingredients.

    Now you can definitely make this cheesecake without any strawberry swirl and just serve it with fresh strawberries or the separate strawberry sauce. But the swirl really adds an oomph to this very yummy dessert.

    Looking for more cheesecake recipes? You may also enjoy pumpkin spice cheesecake (made in the Instant Pot) and no bake lemon cheesecake.

    slice of strawberry cheesecake with whipped cream and strawberries on a white plate with a fork

    WHERE CAN I FIND THE STRAWBERRY SWIRL CHEESECAKE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious strawberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Tips for How to Make Strawberry Cheesecake

    Before I send you willy-nilly to the recipe card, I’ll give you a few tips regarding the crust, the creamy filling, and how to make a really flavorful, delicious strawberry sauce to swirl into your cheesecake.

    Let’s Talk about the Crust First

    The crust really is the foundation for your dessert. So you wanna make it good.

    My boys actually love a chocolate cookie crust for cheesecake, and I do too. It would probably pair really well with a strawberry cheesecake.

    But this time, I decided to make a graham cracker crust. It’s easy, you just press it into your pan, and then you bake it for about 10 minutes.

    graham cracker crust in springform pan for cheesecake recipe

    A graham cracker crust is the more traditional cheesecake crust. But you could always use other alternatives, like vanilla sandwich cookies, Nilla Wafers, Pecan Sandies, even gluten-free graham crackers for a gluten-free crust.

    What Kind of Cream Cheese Should I Use?

    While you can use low fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

    You really want a creamy cheesecake filling, so never settle but always go for full fat.

    When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

    Tips for How to Make the Strawberry Sauce for Cheesecake

    While I have another strawberry sauce that’s not quite as sweet, it works better for a topping more than a swirl.

    One thing I’ve learned in developing this recipe is that strawberries are really temperamental, and it can be hard to get a really flavorful strawberry taste when you bake them.

    A few tips for making your strawberry sauce for cheesecake, especially a swirl cheesecake…

    • Use fresh strawberries over frozen. Frozen strawberries add a lot of water that you just don’t want, and they’re not quite as flavorful as fresh either.
    • Make sure you use good strawberries that really pack the flavor. The fresher the better, though I’ve found some really good ones at our grocery store lately.
    • When you’re making a swirl, you’ll need strawberry purée. So use a blender to purée those berries up really well.
    • You’ll need to bring all of your ingredients to a boil and then cook for an additional 3 to 5 minutes, or until the mixture begins to thicken up and turns a beautiful red color.
    making strawberry sauce for strawberry cheesecake recipe in saucepan with spatula

    Now you can avoid making a strawberry sauce altogether and just use strawberry jam. But there’s something about this sauce that really makes the cheesecake.

    Tips for How to Make the Cheesecake Filling

    mixing strawberry swirl cheesecake filling in blue bowl with hand mixer
    • Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    • When your filling is creamy and smooth, pour half the filling into your crust.
    creamy filling for strawberry swirl cheesecake in graham cracker crust in springform pan
    • Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there.
    • Swirl the sauce into the filling with a table knife or wooden skewer.
    • Pour the rest of the filling on.
    swirling strawberry sauce for cheesecake into strawberry swirl cheesecake filling with wooden skewer
    • Add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
    • Again, swirl the sauce into the filling with a table knife or wooden skewer.
    • Bake, cool, and chill according to the recipe instructions in the recipe card below.

    Using the Water Bath Method While Baking

    The Kitchn has an excellent tutorial with really helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned how to use the water bath method for making a cheesecake even more creamy.

    Before you bake your cheesecake, wrap the outside of a 9-inch springform pan with a good layer of aluminum foil, with foil extending over sides from the bottom of your pan. Maybe even add a couple layers, to help keep water from getting to your cheesecake.

    foil wrapped springform pan with graham cracker crust

    Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

    baking strawberry swirl cheesecake in roasting pan with water in oven

    This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

    What Causes Cheesecake to Crack, and How Can I Prevent That?

    So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

    The water bath method will help with this, as it will keep the cheesecake from drying out.

    Essentially, that’s what causes it to crack, is when it dries out. It can happen when it’s baked too long and sometimes even when it’s cooled too quickly.

    That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle. The center is almost set but not quite set.

    baked strawberry swirl cheesecake in springform pan

    More Strawberry Recipes You’ll Enjoy

    Can Strawberry Swirl Cheesecake Be Frozen?

    As long as you use a full fat cream cheese, cheesecake should freeze well.

    Just make sure you cool the cheesecake first. Then chill it.

    Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

    According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

    What to Serve with Strawberry Cheesecake

    You can either swirl on a little canned whipped cream, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

    slice of strawberry swirl cheesecake on white plate with whipped cream and a fork

    And, of course, you can serve it with fresh strawberries.

    Kitchen Tools You’ll Need to Make This Dessert:

    9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

    Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

    Medium to Large Saucepan and Spatula

    Stand Mixer or Hand Mixer – This will ensure a smooth cheesecake filling.

    Egg Separator – Easily separate the yolks from the egg whites.

    Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

    Get the printable recipe!

    If you love this strawberry swirl cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Strawberry Swirl Cheesecake Recipe

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    Fresh Strawberry Swirl Cheesecake

    How to make the most delicious strawberry swirl cheesecake recipe, with a graham cracker crust, creamy homemade filling, and fresh strawberries.

    • 1 graham cracker crust

    Strawberry Sauce:

    • 1/2 cup strawberry purée
    • 6 tablespoons pure cane sugar
    • 1 1/4 tablespoons corn starch
    • 1/8 cup water

    Cheesecake Filling:

    • 32 ounces cream cheese
    • 3/4 cup pure cane sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 4 large egg yolks
    1. Make your graham cracker crust in a 9″ springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
    2. Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
    3. Whisk together the corn starch and water in a small glass measuring cup.
    4. Add the corn starch mixture together with the sugar in a medium to large saucepan.
    5. Mix in the strawberry purée.
    6. Bring the mixture to a boil on low to medium heat, constantly stirring with a spatula to avoid scorching.
    7. Once the mixture boils, cook it for 3 to 5 more minutes, or until it thickens and turns a deep red.
    8. Remove the strawberry sauce from the heat, and allow it to cool.*
    9. Meanwhile, pre-heat the oven to 325°.
    10. Using a mixer, mix together the softened cream cheese, sugar, vanilla extract, and almond extract.
    11. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    12. When your filling is creamy and smooth, pour half of it into your crust. 
    13. Spoon about 1/4 cup strawberry sauce on top of the filling, adding small dollops of sauce here and there. 
    14. Swirl the sauce into the filling with a table knife or wooden skewer.
    15. Pour the rest of the filling on, and add another 1/4 cup strawberry sauce, adding small dollops of sauce here and there all around the top of the filling.
    16. Again, swirl the sauce into the filling with a table knife or wooden skewer.
    17. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
    18. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.**
    19. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
    20. Now you can remove your cheesecake from the oven and allow it to cool completely.
    21. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
    22. When you’re ready to serve it, just release the springform pan, slice it up, and serve with whipped cream and fresh strawberries.

    *I like to put my strawberry sauce in the freezer while I go about mixing up my cheesecake filling. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

    **The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done. The center should be almost set but not quite set.

    Desserts
    American
    how to make cheesecake filling, how to make strawberry cheesecake, strawberry cheesecake, strawberry swirl cheesecake
  • Strawberry Yum Yum Dessert with No-Bake Dream Whip Filling

    Strawberry Yum Yum Dessert with No-Bake Dream Whip Filling

    Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!

    Strawberry season is right around the corner, and I’ve got strawberries on the brain. While I love a good strawberry cream pie, my sweet tooth also loves this easy strawberry delight recipe with its strawberries and cream cheese filling.

    slice of strawberry yum yum on white plate with bite of no bake Dream Whip cream cheese filling, berries, and pie crust on fork

    The creamy filling requires no baking, depending what type of crust you go with. Personally, I love making this strawberry Dream Whip dessert with our favorite pecan crust; however, you can make a completely no bake strawberry delight recipe with an easy no bake graham cracker crust.

    If you love Dream Whip desserts and want another flavor, you’ll love my blueberry delight and no bake pumpkin dessert, as well as cherry yum yum.

    Special Occasions Perfect for Strawberry Yum Yum

    Strawberry delight with pecan crust is the perfect no bake dessert recipe you can make ahead for all sorts of special occasions, including…

    • Potlucks. Make it ahead and take it to church potlucks. It’ll be the talk of your church friends.
    • Holidays. This yummy strawberry dessert is one of those great recipes especially suited for holidays like Easter and Valentine’s Day, even Thanksgiving and Christmas, for those who grow weary of pumpkin and gingerbread.
    • Birthdays. Once you make this strawberry yum-yum, cake may be out of the picture. It’s that good.
    • Picnics. Yep, the summer picnic, or the 4th of July picnic. Talk about a beautifully festive dessert for the dessert table!
    • Family Gatherings or Family Reunion. Favorite old recipes are always a hit with family. Whip up this amazing dessert for Sunday dinner or a larger event like a family reunion!
    • Dinner Parties. Since it serves so many, it’s the perfect dessert for a dinner party, as well.
    scooped or sliced strawberry delight yum yum dessert in blue and white baking dish

    Ingredients and Substitutions Notes

    You’ll need a few simple ingredients to make this strawberry yum yum recipe…

    Crust –

    • Salted Butter – I recommend using real butter, as margarine will affect the texture of the finished crust.
    • All-Purpose Flour – You can make this crust gluten-free, as well, by using a good gluten-free flour.
    • Chopped Pecans – You can make an easy shortcut no-roll crust without nuts, but the pecans really make this crust. You can also press crushed pretzels into the pie crust instead of pecans, if desired.

    You can also buy store bought pie crusts and press chopped pecans into the crust, though you’ll need 2 pie crusts, since they make a smaller pie or dessert.

    No Bake Crust Alternatives

    • Graham cracker crust – Use graham cracker crumbs to make a graham cracker crust or base for this dessert. You can even take one reader’s suggestion and line the graham cracker crust with sliced bananas.
    • Pecan Sandies crust – Make it like you would a graham cracker crust, only with Pecan Sandies.
    • Vanilla Wafer crust – Make a Nilla Wafer crust just like you would a graham cracker crust, or just layer Vanilla Wafers in the pan for a crust.

    Strawberry Topping –

    You don’t even need strawberry gelatin to make this amazing fresh strawberry filling.

    • Corn Starch
    • Water
    • Cane Sugar – You can also use granulated sugar.
    • Fresh Strawberries – You’ll need fresh sliced strawberries, and you’ll also need strawberry purée. You can use frozen strawberries to make this strawberry filling; just be sure to slice strawberries while still frozen, and then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping. I do recommend fresh berries, though, if at all possible, for better flavor. Make strawberry purée by blending strawberries in a blender. It’ll likely take 6-8 big strawberries to make 1 cup of strawberry purée.

    Dream Whip Filling –

    • Cream Cheese – I recommend using full-fat cream cheese.
    • Dream Whip – You can find this at most grocery stores in the baking aisle. If not, you can sub Cool Whip and make this a Cool Whip strawberry delight dessert.
    • Whole Milk – You can also sub 2% milk or skim milk; just keep in mind, whole milk will make a much more creamy dessert.
    • Pure Vanilla Extract
    • Powdered Sugar – or confectioners’ sugar.

    How to Make Strawberry Yum Yum

    We’ll start with the crust. Then we’ll make the strawberry topping, so it can cool, and then the Dream Whip cream cheese filling.

    How to Make the Pecan Crust

    I like to make the my favorite nutty pie crust ahead of time, and that way it’s cooled and ready to go when I need it. And yes, you can freeze it for later.

    1. In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.
    2. Stir the chopped pecans into the dough until they’re all mixed in.
    3. Press the dough into a 9×13 baking dish.
    4. Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.
    steps for how to make a pecan crust, including mixing in white bowl, then pressing and baking in blue and white baking dish

    How to Make the Strawberry Topping

    The strawberry pie filling is probably my favorite part of this dessert, besides the cream cheese. It’s quick and easy to make too.

    1. First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you’ll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.
    2. Whisk the corn starch and water together in a small Pyrex measuring cup.
    3. Add the corn starch mixture, strawberry purée, and sugar to a large saucepan and whisk ’til combined.
    4. Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.
    steps for how to make strawberry puree, then make into strawberry sauce using corn starch and water mixture and strawberry puree in saucepan

    Make the Cream Cheese Dream Whip Filling

    Now some people do make the cream cheese filling with Cool Whip, but I’ve carried on my mom’s tradition of a creamy Dream Whip filling. I like to call it angel fluff.

    When you mix Dream Whip with cream cheese, it becomes this amazing dreamy filling with all that cream cheese goodness. It makes an excellent strawberry no bake dessert.

    1. Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.
    2. In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes. You can also follow this tutorial for how to make Dream Whip.
    3. Mix cream cheese and powdered sugar into the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.
    4. Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.
    steps for how to make no bake Dream Whip cream cheese filling to layer on strawberry yum yum dessert

    Layer the Strawberry Topping

    1. Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.
    2. Then spread the strawberry layer on top of the Dream Whip filling.
    mixing strawberries into strawberry sauce, pouring strawberry topping on top of strawberry delight dessert in baking dish
    1. Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.

    When it’s ready to serve, you can top off strawberry delight with a dollop of whipped cream and an optional garnish like a fresh sprig of mint, or serve it as is. This yummy strawberry dessert is full of thick fluffy layers of deliciousness! It’s strawberries and cream at its best, a most refreshing dessert!

    no bake strawberry delight dessert in blue and white baking dish, made with fresh strawberries

    Expert Tips and Recipe FAQ’s

    Can you use frozen strawberries instead of fresh berries?

    Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.

    How should you store strawberry yum yum with Dream Whip?

    Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 2-3 days.

    Can you freeze strawberry delight?

    Yes, you can freeze strawberry delight no bake dessert. In fact, you can freeze it either before or after you add the berry topping. Just be sure it’s in an airtight container or covered really well so it doesn’t get freezer burn. It should last up to 3 months in the freezer.

    slice of strawberry yum yum dessert on white plate

    What to Make with Strawberries

    If you love this strawberry yum yum dessert, you’ll love these strawberry desserts too!

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Strawberry Yum Yum

    Make an easy strawberry yum yum dessert layered with fresh strawberries, a no bake cream cheese filling, and pecan crust. This dreamy strawberry delight is perfect for potlucks and gatherings!

    • Large Mixing Bowl
    • 9×13 Baking Dish
    • Blender
    • Whisk
    • Large Sauce Pan
    • Mixer
    • Rubber Spatula

    Pecan Crust:

    • 12 tablespoons salted butter (melted)
    • 1 1/2 cups all-purpose flour
    • 1 cup pecans (chopped)

    Strawberry Topping:

    • 8 cups strawberries (sliced)
    • 2 1/2 tablespoons corn starch
    • 1/4 cup water
    • 3/4 cup pure cane sugar

    Dream Whip Filling:

    • 16 ounces cream cheese (softened)
    • 2 envelopes Dream Whip ((1 box))
    • 1 cup whole milk
    • 1 teaspoon pure vanilla extract
    • 2 cups powdered sugar

    Pecan Crust:

    1. In a large mixing bowl, mix together the melted butter and flour, forming a soft dough.

    2. Stir the chopped pecans into the dough until they’re all mixed in.

    3. Press the dough into a 9×13 baking dish.

    4. Bake at 350° F for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary). Then let the crust cool before adding any filling.

    Strawberry Topping:

    1. First make strawberry purée by adding 1-2 cups fresh strawberries to a blender and blend into a liquid purée; you'll need 1 cup strawberry purée. Set the rest of the sliced strawberries aside for now.

    2. Whisk the corn starch and water together in a small glass measuring cup or small bowl.

    3. Add the corn starch mixture, strawberry purée, and sugar to a large sauce pan and whisk 'til combined.

    4. Bring the strawberry mixture to a boil over low to medium heat, and boil for a good 3 to 5 minutes, or until it really thickens up and becomes a deep red color. Then remove it from the heat and allow it to cool completely.*

    Dream Whip Filling:

    1. Using an electric mixer, beat the cream cheese separately first thing. This will help it soften up more, and it will blend in better with the Dream Whip, once you’re ready for that step.

    2. In a separate large bowl, whisk together the Dream Whip envelopes with the milk and vanilla, according to package directions. Whisk it until it begins to form soft peaks, about 4 minutes.

    3. Add the cream cheese and powdered sugar to the Dream Whip mixture, and whisk for 3 to 5 more minutes, or until the cream cheese mixture is smooth and creamy.

    4. Spread the Dream Whip cream cheese filling onto the prepared pie crust. You can save back just a little bit of whipped cream for a whipped topping on the final dessert if you want.

    Layer the Strawberry Topping:

    1. Once the strawberry sauce has cooled, mix it together with the rest of the sliced strawberries you set aside earlier.

    2. Then spread the strawberry layer on top of the Dream Whip filling.

    3. Cover the assembled dessert with plastic wrap, and allow it to chill in the fridge for at least 4 hours, or overnight if possible, before serving.

    4. When it’s ready to serve, you can top it off with a dollop of whipped cream or serve it as is.

    *I like to put my strawberry sauce in the freezer while I go about mixing up the rest of the pie. About 30 minutes in the freezer (with occasional stirring) will cool it enough that you can finish making the dessert.

    No Bake Crust Alternatives

    • Graham cracker crust
    • Pecan Sandies crust – Make it like you would a graham cracker crust.
    • Vanilla Wafer crust

    How should strawberry yum yum be stored?

    Be sure to store strawberry delight in an airtight container in the refrigerator, where it should keep for 3-4 days.

    Can you use frozen strawberries instead of fresh berries?

    Yes, you can, though fresh berries give better flavor. Just be sure to slice the berries up while still frozen; then allow them to thaw and completely drain before using, so they don’t add unnecessary moisture to the topping.

    Desserts
    American
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  • Olive Garden White Chocolate Raspberry Cheesecake

    Olive Garden White Chocolate Raspberry Cheesecake

    Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

    whole white chocolate raspberry cheesecake with Oreo cookie crust on wood countertop

    I’ve had a thing for Olive Garden’s white chocolate raspberry cheesecake since way back when I was in college. There’s something about the Oreo cookie crust, the raspberry swirl cheesecake, and the white chocolate candy flakes that make this dessert simply heavenly.

    Now even though it seems to be available at Cheesecake Factory, we can’t get this cheesecake at Olive Garden anymore. Never fear, though, because we all know that homemade is better anyway.

    And especially in this case, homemade is way better. You’re going to absolutely love this cheesecake from the first bite.

    Who’s up for their favorite raspberry swirl cheesecake? (Raises hand enthusiastically)

    slice of raspberry cheesecake with whipped cream on a white plate

    Related: Instant Pot Pumpkin Spice Cheesecake, Strawberry Swirl Cheesecake, and Jello no bake cheesecake.

    WHERE CAN I FIND THE RASPBERRY CHEESECAKE RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious white chocolate raspberry cheesecake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Tips for How to Make White Chocolate Raspberry Cheesecake:

    Once you have your chocolate cookie crust (or you can make a graham cracker crust if you prefer) and raspberry sauce for cheesecake made, it’s pretty much smooth sailing from here.

    While cheesecake can be temperamental, I’m hoping this post will help answer any questions you might have about the process of making it.

    What Kind of Cream Cheese Should I Use?

    While you can use a lower fat cream cheese, I’ve had the best luck with full fat cream cheese. Also, full fat cream cheese doesn’t necessarily have all the additives they add in when they remove things from the cheese to make it “lite.”

    We want a creamy cheesecake batter, so always go for full fat.

    adding cheesecake ingredients, including Watkins Baking Vanilla, to blue mixing bowl

    When it comes to brands, I’ve had great success with brands like Philadelphia, Great Value, and Aldi’s Happy Farms.

    Tips for Making Raspberry Swirl Cheesecake

    • Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    • Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    mixing cheesecake batter in blue bowl with white hand mixer
    • When your batter is creamy and smooth, pour half the batter into your crust.
    • Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there.
    • Swirl the sauce into the batter with a table knife.
    • Pour the rest of the batter on.
    adding second half of raspberry cheesecake batter to springform baking pan with a spatula
    • Add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
    spooning dollops of raspberry sauce for cheesecake onto batter in baking pan
    • Again, swirl the sauce into the batter with a table knife.
    making raspberry swirl cheesecake by swirling raspberry sauce into cheesecake batter with a table knife
    • Bake, cool, and chill according to the recipe instructions in the recipe card below.

    Using the Water Bath Method While Baking

    The Kitchn has an excellent tutorial with tons of super helpful tips for how to make the perfect cheesecake. In fact, that’s where I learned about the water bath method for making a cheesecake even more creamy.

    Before you go to bake your cheesecake, wrap the outside of the pan with a good layer of aluminum foil, maybe even a couple layers, to keep water from getting to your cheesecake.

    Then place the pan down in a roasting pan with at least an inch of water in it. I use a turkey roasting pan.

    placing foil wrapped raspberry cheesecake into turkey roasting pan with about an inch of water

    This provides a steam bath environment for your cheesecake as it bakes and keeps it very moist.

    What Causes Cheesecake to Crack, and How Can I Prevent That?

    So this is a problem with any kind of cheesecake and some kinds of pies, like pumpkin pie, sweet potato pie, etc.

    The water bath method, described above, will help with this, as it will keep the cheesecake from drying out. Because essentially, that’s what causes it to crack.

    It dries out, which can also happen when it’s baked too long and sometimes even when it’s cooled too quickly.

    That said, when cheesecake is done, it should be set around the edge but still a little jiggly in the middle.

    whole white chocolate raspberry cheesecake with white chocolate flakes and swirls of whipped cream on top

    Can Cheesecake Be Frozen?

    As long as you use full fat cream cheese, cheesecake should freeze well.

    Cool the cheesecake first. Then chill it.

    Once it’s chilled, you can wrap it up with a layer or two of plastic wrap and then a layer of foil.

    According to Eat By Date, cheesecake shelf life is up to 6 to 8 months in the freezer.

    slice of raspberry swirl cheesecake with white chocolate and whipped cream on white plate

    Adding the Finishing Touches

    When your cheesecake has completely cooled and chilled, you can add shreds of white chocolate and swirls of whipped cream.

    shredding white chocolate with a vegetable peeler on a wooden cutting board

    It’s easiest to shred the white chocolate with a vegetable peeler. Then sprinkle it all over the top of the cheesecake.

    sprinkling shredded white chocolate onto top of white chocolate raspberry cheesecake

    And you can either swirl whipped cream on with the can, or make homemade whipped cream and use a decorating bag and large tip (I used Tip 1M) to swirl it on.

    swirling whipped cream onto white chocolate raspberry cheesecake with cake tip

    Ok, so I know this cheesecake is a more complicated dessert to make. But isn’t it worth it to have your favorite dessert, made in your very own kitchen?

    This recipe really isn’t that difficult either. It requires a few extra steps and it requires a little patience, but all in all, it’s a pretty simple recipe. If I can make it, you can too.

    sliced white chocolate raspberry cheesecake with a raspberry swirl and chocolate cookie crust

    Kitchen Tools You May Need to Make This Dessert:

    9″ Springform Pan – This kind of pan is necessary for cheesecake, so you can easily remove the sides of the pan when serving.

    Aluminum Foil – To prevent water from getting into your cheesecake while baking, you can wrap the outside of your pan with foil.

    Stand Mixer or Hand Mixer – This will ensure you have a smooth cheesecake batter.

    fork with bite of raspberry cheesecake on white plate

    Egg Separator – Easily separate the yolks from the egg whites.

    Roasting Pan – Add about an inch or so of water in the roasting pan; then place the springform pan inside the roasting pan for baking.

    Vegetable Peeler or Chocolate Shaver – for creating curls of chocolate for the top of the cheesecake.

    Decorating Bag or Cupcake Decorating Set – You can decoratively add the whipped cream on top of the cheesecake with this.

    Get the printable recipe!

    If you love this raspberry cheesecake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Olive Garden copycat recipe for white chocolate raspberry cheesecake

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    Olive Garden White Chocolate Raspberry Cheesecake

    Make Olive Garden’s white chocolate raspberry cheesecake at home. Who doesn’t love a decadent homemade dessert with a raspberry swirl and Oreo cookie crust?

    • 1 chocolate cookie crust
    • 32 ounces cream cheese
    • 3/4 cup pure cane sugar
    • 2 teaspoons vanilla extract
    • 1/2 teaspoon almond extract
    • 4 large egg yolks
    • 2/3 cup raspberry sauce
    • 4 ounces white chocolate
    • 2 cups whipped cream
    1. First things first, make your chocolate cookie crust in a 9" springform pan (sprayed with cooking spray). You’ll want it ready to go after the cheesecake batter is all mixed up.
    2. Line the outside of the springform pan with aluminum foil; this will keep water from getting into your cheesecake during baking.
    3. Pre-heat the oven to 325°.
    4. Using a mixer, mix together the softened cream cheese, pure cane sugar, vanilla extract, and almond extract.
    5. Using an egg separator, separate the egg yolks from the whites, and add the yolks into the mixture, mixing well.
    6. When your batter is creamy and smooth, pour half the batter into your crust. 
    7. Spoon about 1/3 cup raspberry sauce on top of the batter, adding small dollops of sauce here and there. 
    8. Swirl the sauce into the batter with a table knife.
    9. Pour the rest of the batter on, and add another 1/3 cup raspberry sauce, adding small dollops of sauce here and there all around the top of the batter.
    10. Again, swirl the sauce into the batter with a table knife.
    11. Place the cheesecake-filled springform pan in a roasting pan that has an inch or so of water in the bottom.
    12. Place the whole pan into the oven, and bake at 325° for about 1 hour and 20 minutes or until the cheesecake is cooked through.*
    13. Leave the cheesecake in the oven, and turn the oven off. Allow it to cool in the oven, with the oven door open, for about 30 to 45 minutes. You want a slow cooling process, in order to avoid cracks. 
    14. Now you can remove your cheesecake from the oven and allow it to cool completely.
    15. Once your cheesecake has completely cooled at room temperature, cover and place it in the refrigerator, and allow it to chill overnight. 
    16. Next day, your cheesecake is ready to decorate, with white chocolate and a small batch of whipped cream.
    17. Shave or curl the white chocolate with a vegetable peeler or chocolate shaver until you have enough chocolate to cover the top of your cheesecake.
    18. Sprinkle the chocolate over the entire top of the cheesecake.
    19. Add small swirls of whipped cream all around the edge of the cheesecake. 
    20. Finally, slice the cheesecake up and serve! 

    *The cheesecake should be firm around the edge and a little jiggly in the middle when it’s done.

    Desserts
    American
    raspberry cheesecake, raspberry cheesecake recipe, raspberry swirl cheesecake, white chocolate raspberry cheesecake

    This post was originally written in February 2018. It was updated and republished with more photos and tips in January 2019.

    Heavenly slice of Olive Garden White Chocolate Raspberry Cheesecake
    slice of homemade Olive Garden white chocolate raspberry cheesecake
  • Easy Graham Cracker Crust Recipe

    Easy Graham Cracker Crust Recipe

    How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

    It’s pretty easy to buy an already made graham cracker crust. But sometimes you need more than the small graham cracker pie crust you find in the store.

    graham cracker crust with strawberry swirl cheesecake

    Making a homemade graham cracker crust really isn’t all that difficult. In fact, it’s pretty simple and easy, only requiring 4 simple ingredients.

    This graham cracker crust recipe makes a great pie crust or cheesecake crust. With a cheesecake, you need that deeper, somewhat thicker crust, and this one definitely fits the bill.

    You can pair this graham cracker crust with yummy desserts like blueberry cream cheese pie, Instant Pot pumpkin spice cheesecake, strawberry swirl cheesecake, or this creamy no bake blueberry dessert. Or switch out the chocolate cookie crust for a graham cracker crust in white chocolate raspberry cheesecake.

    slice of cheesecake with homemade graham cracker crust

    WHERE CAN I FIND THE GRAHAM CRACKER CRUST RECIPE?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the delicious recipe for a graham cracker crust – just scroll down to the bottom, where you’ll find a printable recipe card.

    EASY WAYS TO CRUSH GRAHAM CRACKERS

    You can crush the graham crackers a couple of ways.

    My favorite way is to put them in a Ziploc bag and use a rolling pin to crush them. Just make sure you have all the air out of the bag before attempting to crush the crackers.

    crushing graham crackers for a graham cracker crust, with a rolling pin and Ziploc bag

    Another way is to use a food processor to grind up the crackers. This will give you an even finer mix of graham cracker crumbs.

    HOW CAN I MAKE A GLUTEN FREE GRAHAM CRACKER CRUST?

    You can make a gluten free graham cracker crust for your desserts by using gluten free graham crackers or gluten free graham crumbs.

    TIPS FOR HOW TO MAKE AN EASY GRAHAM CRACKER CRUST

    Once you’ve gathered your ingredients, making this crust is a pretty simple process.

    • Crush the graham crackers first. You’ll need about 2 packs (or 18 sheets) of graham crackers.
    • Mix together the crushed grahams, sugar, brown sugar, and melted butter.
    mixing ingredients for an easy graham cracker crust recipe
    • Spray your pan with cooking spray, and press the mixture into your pan.
    • Then bake the graham cracker crust according to the recipe instructions below.
    press graham cracker crust into springform pan for cheesecake recipe

    WHY DO I HAVE TO BAKE THE CRUST?

    You don’t technically have to bake the crust, but if you don’t, it will be quite soft and crumbly.

    Baking a graham cracker crust allows the ingredients to fuse together in such a way that it will hold your dessert well and not fall apart when you take it out of the fridge.

    homemade graham cracker cheesecake crust with strawberry cheesecake

    And it only takes about 10 minutes to bake, so it’s super quick and easy.

    ALTERNATIVE OPTIONS FOR A GRAHAM CRACKER CRUST

    There are a few ways you can switch up a graham cracker crust for cheesecake, pie, and all your favorite desserts.

    slice of cheesecake with easy graham cracker crust and whipped cream

    CAN I FREEZE A GRAHAM CRACKER CRUST?

    Yes, you can. Just make sure it’s covered well so it doesn’t get freezer burn.

    This crust should keep in the freezer for about 3 months.

    MORE CRUST RECIPES YOU MAY ENJOY

    I really love this chocolate cookie crust I make with my favorite raspberry cheesecake.

    And when it comes to pie crust, we’ve got you covered with this pecan nut pie crust, this traditional pie crust recipe, and this easy shortcut no-roll pie crust.

    DESSERTS YOU CAN PAIR WITH A GRAHAM CRACKER CRUST

    Strawberry Miracle Cheesecake is an easy no bake dessert you can pair with a graham crust.

    Make a caramel topped pumpkin cheesecake with this recipe from Mommy Hates Cooking.

    Strawberry Jello pie, from Flour on My Fingers, is a quick and easy no bake dessert that pairs perfectly with a graham cracker crust.

    homemade graham cracker crust with strawberry swirl cheesecake

    KITCHEN TOOLS YOU’LL NEED TO MAKE A GRAHAM CRACKER CRUST:

    Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.

    Gallon Ziploc Bags with Rolling Pin or Food Processor– This makes it easy to crush the graham crackers.

    Large Mixing Bowl – You’ll need a bowl for mixing the crushed grahams, sugars, and melted butter together.

    GRAHAM CRACKER CRUST RECIPE

    If you love this graham cracker crust recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Easy Graham Cracker Crust Recipe

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    Be sure to follow me on social, so you never miss a post!

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    Easy Graham Cracker Crust Recipe

    How to make a homemade graham cracker crust, an easy recipe that’s perfect for all your favorite desserts, including pie and cheesecake.

    • 3 cups graham crackers (*crushed)
    • 1 tablespoon pure cane sugar
    • 1 tablespoon light brown sugar
    • 8 tablespoons salted butter (melted)
    1. Pre-heat the oven to 350°F.
    2. Crush the graham crackers, using a rolling pin and Ziploc bag, or a food processor.
    3. Mix together the graham cracker crumbs, pure cane sugar, and brown sugar. 
    4. Add in the melted butter and mix together well.
    5. Spray your pan with cooking spray, and press the mixture into your pan**.
    6. Bake the crust at 350°F for about 10 minutes.
    7. Remove from the oven and allow to cool before filling.

    *You’ll need about 2 packs (or 18 sheets) of graham crackers to make 3 cups of graham cracker crumbs.

    **This recipe fits a 9-inch springform pan. Adjust, as necessary, for other size pans.

    Pies & Pastries
    American
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    Graham Cracker Crust Recipe
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  • Best Chocolate Chip Cookies Ever

    Best Chocolate Chip Cookies Ever

    These are the best chocolate chip cookies from scratch, and my favorite dessert. Easy to make, they’re slightly crispy around the edge, soft and chewy in the middle.

    Chocolate chip cookies from scratch are the one dessert I love to make the most. Partly because this is such an easy recipe, but also, there’s just something so delicious about a batch of homemade chewy chocolate chip cookies.

    chocolate chip cookies stacked on brown paper bag with chocolate chips and blue mug of milk

    The following recipe is adapted from an old cookbook we received as a wedding gift from Dan’s Gram, one of the best gifts we’ve ever received. It’s the 1st printing 1972 Pennsylvania State Grange Cookbook, and in it are recipes from women and families all over the state of PA, over 1500 recipes to be exact.

    Just about every recipe I can remember making from this cookbook has been amazingly delicious. This particular chocolate chip cookie recipe has been our absolute favorite.

    chewy chocolate chip cookies on brown paper bag with chocolate chips and cold milk

    If you love oatmeal cookies AND soft chocolate chip cookies, combine them together to make the best oatmeal chocolate chip cookies. Yum!

    More cookie recipes you may enjoy include Jello cookies, soft and chewy monster cookies, and Oatmeal Raisin Cookies.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” doNotOptimizePlacement=”false” jsonLd=”true” key=”sybpkgunig5p0msh575u” thumbnail=”https://mediavine-res.cloudinary.com/video/upload/sybpkgunig5p0msh575u.jpg” title=”Best Chocolate Chip Cookies Ever” volume=”100″]

    WHERE CAN I FIND THE CHOCOLATE CHIP COOKIE RECIPE?

    If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy chocolate chip cookies recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how-to video.

    • I substitute unsalted butter (NOT margarine) for shortening. If you use margarine, your cookies will not be the same. You can also use salted butter; sometimes I use homemade salted butter. Just know that you can’t control the amount of salt that goes into your cookies, quite as well, with salted butter.
    • You can use light brown or dark brown sugar, but here’s a tip… I highly recommend light brown because it makes a more raised cookie with a slightly crispy edge and soft, chewy middle. Dark brown makes a flatter cookie with a crunchier, chewier texture.
    creaming butter and brown sugar for chocolate chip cookies from scratch, in large white mixer
    • I use a heaping teaspoon of salt.
    • As for chocolate chips… I use a full 12-ounce bag of chocolate chips. The more chocolate, the merrier.
    • Lastly, while it’s not required, I prefer to chill the cookie dough for about 2 hours before baking. This makes a very chewy cookie.
    soft chocolate chip cookies stacked with melted chocolate chips and bite taken out of cookie

    TIPS FOR HOW TO MAKE THE BEST CHOCOLATE CHIP COOKIES

    Before you get started, gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, vanilla extract, unbleached all-purpose flour, baking soda, salt, and chocolate chips. Nuts are optional.

    WHAT KIND OF CHOCOLATE CHIPS SHOULD I USE?

    While you can use any kind of chocolate chips you prefer, including milk chocolate chips, I highly recommend semi-sweet chocolate chips.

    In fact, this is one recipe where I tend to be brand loyal because I prefer to use Ghirardelli Semi-Sweet Chocolate Chips. They make the best chocolate chip cookies ever.

    But as you can see in my longer, how-to video in the recipe card below, I don’t always have them on hand. So whatever you have, whether it’s semi-sweet, your favorite brand, or not… They’ll work just fine.

    Mixing chocolate chip cookie dough with large white mixer

    MAKING EASY CHOCOLATE CHIP COOKIES

    Cream together (or mix together) the unsalted butter, brown sugar, and pure cane sugar. Again, I highly recommend light brown sugar. Add the eggs and vanilla extract to your creamed mixture, mixing well.

    In a separate mixing bowl, you’ll need to sift the flour, baking soda, and salt together. Mix the sifted dry ingredients into the creamed mixture.

    sift dry ingredients into white mixing bowl for chocolate chip cookie recipe

    Add the chocolate chips, thoroughly mixing the chocolate chips into the dough.

    At this point, nuts are an optional add-in. We’ve used walnuts, but pecans would be delicious too.

    Chill the cookie dough for about 2 hours or more.

    scooping chocolate chip cookie dough onto cookie sheet

    Using a cookie scoop, drop cookies onto your cookie sheet. Bake at 375° for 10-11 minutes, or until the cookies are lightly golden and done.

    When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.

    Serve with a nice tall glass of ice cold milk; or make into ice cream sandwiches with vanilla ice cream or chocolate ice cream.

    When you store cookies, place a piece of bread in the cookie jar with them. This will keep your cookies soft and chewy, especially if they browned a little too much while baking.

    homemade soft chocolate chip cookies on brown paper bag and cookie sheet, served with blue mug of cold milk

    Grab a cookie and enjoy when you bake up a batch of chewy peanut butter cookies. And one of my family’s favorite recipes are my grandma’s famous chocolate gobs.

    If you prefer white chocolate in your cookies, Sugar Dish Me has a scrumptious recipe for Marry Me Cookies with white chocolate and macadamia nuts. And if you’re trying to stay on the wagon, Moscato Mom has you covered with these yummy keto chocolate chip cookies.

    chewy chocolate chip cookies from scratch

    KITCHEN TOOLS YOU’LL NEED TO MAKE CHOCOLATE CHIP COOKIES

    Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.

    Measuring Spoons and Cups – for measuring out your ingredients.

    Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer. It also comes in handy when sifting.

    Sifter – for sifting the dry ingredients together.

    stack of the best chocolate chip cookies ever on a brown paper bag

    Cookie Scoop – I wasn’t sold on my cookie scoop at first; Dan wanted me to use it, but I was used to just using a spoon and my fingers. But he was right… It saves dough, makes a smaller cookie, and lends to a rounder cookie.

    Cookie Sheet – Mine comes in handy for so many things, including baking cookies.

    Cookie Spatula – for removing the hot cookies from the cookie sheet.

    Wire Rack – This allows the cookies to rest and cool before you put them in the cookie jar.

    CHOCOLATE CHIP COOKIE RECIPE

    If you love this chocolate chip cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Best chocolate chip cookies recipe ever

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Best Chocolate Chip Cookies

    Chocolate chip cookies from scratch are my favorite dessert. Easy to make, they’re slightly crispy around the edge, soft and chewy in the middle.

    • 1 cup unsalted butter (softened)
    • 3/4 cup cane sugar
    • 3/4 cup light brown sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 2 1/4 cups all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon salt (heaping)
    • 12 ounces semi-sweet chocolate chips

    1. Pre-heat the oven to 375° F.

    2. Cream (or mix together) the softened butter, cane sugar, and brown sugar. 

    3. Add the eggs and vanilla extract, mixing well.

    4. In a separate mixing bowl, whisk together the flour, baking soda, and salt.

    5. Mix the dry ingredients into the creamed mixture.

    6. Stir the chocolate chips in by hand, thoroughly mixing the chocolate chips into the cookie dough.

    7. Optional Step: Cover and chill the cookie dough for about 2 hours. This helps make a very chewy cookie.

    8. Using a cookie scoop, drop cookies onto a cookie sheet.

    9. Bake at 375° F for 10-11 minutes, or until the cookies are lightly golden and done.

    10. Remove the cookies from the cookie sheet, and let them cool on a wire rack.

    11. Serve with a nice tall glass of ice cold milk.

    Nuts are an optional add-in. We’ve used walnuts, but pecans would be delicious too.

    Cookies & Bars, Desserts
    American
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  • Buttermilk Oatmeal Cookies with Chocolate Chips

    Buttermilk Oatmeal Cookies with Chocolate Chips

    Mix up a batch of buttermilk oatmeal cookies with chocolate chips. Quick and easy cookie recipe that makes perfectly soft and chewy cookies. Simple ingredients and easy dessert you can make in a jiffy.

    My oldest loves it when I make my grandma’s oatmeal raisin cookies recipe. But sometimes I like to switch things up and add chocolate chips instead of raisins, making the most scrumptious oatmeal chocolate chip cookies.

    white plate full of buttermilk oatmeal cookies with chocolate chips, with glass of milk

    Oatmeal buttermilk cookies are a little bit soft, a little bit chewy; and they’re made with simple ingredients like buttermilk (I’ll show you how to make your own), brown sugar, and old-fashioned oats.

    Why Make This Oatmeal Chocolate Chip Cookie Recipe?

    • You can make oatmeal cookies just because… Or rather, for an occasion, like a party with friends or family gatherings.
    • I love baking old-fashioned oatmeal cookies with buttermilk because they’re such an easy dessert to make.
    • They’re the best oatmeal chocolate chip cookies to make for a bake sale or concession stand. My favorite easy cookie recipes also include chocolate chip cookies and chewy peanut butter cookies.
    • Chocolate chip oatmeal cookies make a very yummy after school snack.
    • If you want, you can even swap out chocolate chips for raisins. We’ll talk about more swaps as you keep reading.
    stack of oatmeal chocolate chip cookies on gray countertop with cookie sheet behind

    Ingredients and Substitutions Notes

    You’ll need a few simple ingredients to make buttermilk oatmeal chocolate chip cookies…

    • Unsalted Butter – Soften the butter to room temperature before you start. If you’re like me and you forget to get it out, just pop it in the microwave and soften it up a bit. You can also use salted butter; but it’s easier to control the amount of salt in your cookies by using unsalted. Keep in mind if you use margarine, it will change the texture of the finished cookies, and they may not turn out as expected.
    • Light Brown Sugar – While you can use dark brown sugar, just keep in mind it’ll produce a flatter, thinner, crunchier, cookie with a chewy texture. Light brown sugar makes a more raised cookie with a slightly crispy edge and soft, chewy middle.
    • Cane Sugar – You can also sub granulated sugar; I just prefer to use pure cane sugar.
    • Large Eggs
    • Vanilla Extract
    • Buttermilk – If you don’t have buttermilk on hand, my momma taught me this trick to make buttermilk or soured milk, and it works just fine for these cookies. You’ll need white vinegar and milk, about a tablespoon of vinegar for every cup of milk. This recipe calls for 1/4 cup milk, so you’d need to add about 1/4 to 1/2 tablespoon of white vinegar to the milk to sour it. Step 1: To make sure you have the right amount of liquid, add the vinegar into a liquid measuring cup first. Step 2: Then add the milk to the desired level or measurement. Step 3: Stir it and let sit for 5 to 10 minutes. And that’s it! Before you know it, your milk will be perfectly soured just like buttermilk.
    • Baking Soda
    • All-Purpose Flour – It’s best to use a good unbleached all-purpose flour. If you want to make gluten-free buttermilk oatmeal cookies, use a good gluten-free flour (<< this one’s the best); of course, always check your other ingredients to make sure they’re truly gluten-free.
    • Sea Salt – You can use regular table salt, but I really prefer the flavor of Redmond Sea Salt.
    • Ground Cinnamon
    • Rolled Oats – or old-fashioned oats. You can also use quick oats, but I love how thick and chewy these cookies turn out with old-fashioned rolled oats. Quick oats can make cookies softer and more cake-like. Baking Bites has a great article about regular vs. quick cooking oatmeal for baking. And The Kitchn has another great article explaining the difference between steel-cut, rolled, and instant oats.
    • Semi-Sweet Chocolate Chips – Of course, you can always swap chocolate chips for raisins. If you opt for chocolate chips, be sure and use the full bag of chocolate chips. Of course, you’re going to sneak a few, but don’t skimp on the chocolate. It’s one of those “the more, the merrier” scenarios.
    baked oatmeal buttermilk cookies with chocolate chips on cookie sheet

    Buttermilk oatmeal chocolate chip cookies are such easy oatmeal cookies to make. You basically have to mix up the dough, scoop it onto a cookie sheet, and bake.

    Before you get started, pre-heat the oven to 350° F, and prep a baking sheet, though there’s no need to grease it.

    How to Mix up the Cookie Dough and Bake It

    1. In a large bowl with a hand mixer or in the bowl of an electric mixer, cream (or mix) together the butter, brown sugar, and cane sugar.
    2. Add the eggs and vanilla extract to the butter mixture, and mix well.
    3. Stir the baking soda into your buttermilk (or sour milk) and set aside.
    4. In a separate medium bowl, whisk together the dry ingredients, including the flour, salt, and ground cinnamon.
    5. Mix the dry ingredients into the creamed mixture, alternating with the buttermilk.
    6. Fold in the oatmeal and chocolate chips, mixing them into the dough.
    mixing up best oatmeal chocolate chip cookies dough with rolled oats in white KitchenAid mixer
    1. Using a cookie scoop, drop dough balls onto the prepared cookie sheet. As you scoop the cookies onto the cookie sheet, press them down just a bit; you can do this with the flat bottom of a glass.
    cookie scoop with best oatmeal chocolate chip cookie dough on cookie sheet
    1. Bake at 350° F for 12 to 15 minutes, or until the cookies turn a nice golden brown.
    2. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a cooling rack or wire rack.
    warm baked oatmeal cookies with buttermilk on OXO cookie sheet

    Warm chewy oatmeal cookies fresh from the oven are the absolute best, especially when you serve them up with a tall glass of ice cold milk. Yum!

    plate of buttermilk oatmeal chocolate chip cookies with tall glass of ice cold milk

    Expert Tips and Recipe FAQ’s

    Do you need to chill the dough before baking?

    There’s really no need to chill the dough, though you can if you want. It *could* lend to an even chewier cookie.

    How should oatmeal cookies be stored?

    Just store then in an airtight container or cookie jar on the kitchen counter.

    Can you freeze buttermilk oatmeal cookies?

    Yes, you can. In fact, you can freeze oatmeal cookie dough in an airtight container; or you can freeze the baked cookies, also in an airtight container to help prevent freezer burn. Both should keep up to 3 months in the freezer.

    Why are my homemade oatmeal cookies hard?

    They’re probably over baked. You might bake for less time, as they’ll continue to bake the longer they sit on the cookie sheet, even after removing from the oven.

    bite out of oatmeal chocolate chip cookie on stack of oatmeal cookies

    If you love this oatmeal chocolate chip cookie recipe, you’ll love these recipes too…

    One of my all time favorite recipes is an old recipe my family has made for years, Grandma’s chocolate sandwich cookies. Another oatmeal cookie favorite that’s also full of chocolatey goodness, is this recipe for chewy monster cookies.

    Dinner Then Dessert has a delicious recipe for super chewy oatmeal raisin M&M cookies. And Lil’ Luna has an old fashioned recipe for iced oatmeal cookies.

    I’m getting hungry just thinking about fresh baked cookies.

    white plate of baked oatmeal chocolate chip cookies with milk

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Buttermilk Oatmeal Cookies

    How to make the best oatmeal chocolate chip cookies. Made with old fashioned oats, they’re a little soft, a little chewy, and full of chocolatey goodness.

    • Liquid Measuring Cup
    • Mixer
    • Cookie Scoop
    • Cookie Sheet
    • 1 cup unsalted butter (softened)
    • 3/4 cup light brown sugar
    • 1/2 cup cane sugar
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • 1/4 cup buttermilk (*)
    • 1 teaspoon baking soda
    • 2 cups all-purpose flour
    • 1 teaspoon sea salt
    • 1 teaspoon ground cinnamon
    • 3 cups old-fashioned oats
    • 12 ounces semi-sweet chocolate chips
    1. Pre-heat the oven to 350°F.

    2. In a large bowl, cream (or mix) together the butter, brown sugar, and cane sugar. 

    3. Add the eggs and vanilla extract to your mixture, and mix well.
    4. Stir the baking soda into your buttermilk (or sour milk) and set aside.

    5. In a separate bowl, whisk together the dry ingredients, including the flour, salt, and ground cinnamon.

    6. Mix the dry ingredients into the creamed mixture, alternating with the buttermilk. 
    7. Fold in the oatmeal and chocolate chips, mixing them into the dough.

    8. Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with the flat bottom of a glass.

    9. Bake for 12 to 15 minutes, or until the cookies turn a nice golden brown. 

    10. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
    11. Serve with a nice tall glass of ice cold milk. 

    *You can make buttermilk (or sour milk) by mixing together about 1/4 to 1/2 tablespoon of vinegar with the 1/4 cup of milk. To make sure I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.

    Cookies & Bars
    American
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  • Christmas Tree Rice Krispie Treats

    Christmas Tree Rice Krispie Treats

    Fun and simple holiday recipe for kids! How to make Christmas tree Rice Krispie treats with a cookie cutter, gooey marshmallow treats, and candy.

    Rice Krispie squares are such a simple, classic dessert. They’re the quintessential kid-friendly dessert.

    decorated Christmas tree Rice Krispie treats on white marble countertop with candies and holiday kitchen towel

    They’re also really easy to decorate and reinvent every time a holiday or special event rolls around. I mean, how cute are these snowman Rice Krispie treats, these festive Fruity Pebbles Christmas treats, and heart shaped Rice Krispie treats?

    You only need 5 ingredients to make ordinary Rice Krispie treats. If you’re decorating and making special rice crispy treat shapes, you may need a few more decorative ingredients like icing, marshmallow cream, and candy.

    Rice Krispie Christmas trees decorated with marshmallow fluff and colorful candies

    Christmas tree Rice Krispies treats are super easy to make, and they’re a festive addition to the holiday dessert table.

    WHERE CAN I FIND THE RECIPE FOR CHRISTMAS TREE RICE KRISPIE TREATS?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Christmas Tree Rice Krispie treats recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    HOW DO I MAKE RICE KRISPIE TREATS?

    You can follow this Rice Krispie Treats recipe to make a full pan of Rice Krispie treats.

    I usually fill a 9″x13″ pan with this recipe. Sometimes I’ll use a regular cake pan, but if I know I’m cutting out shapes, I’ll use my more shallow brownie pan.

    HOW TO MAKE RICE KRISPIE CHRISTMAS TREES

    Once you’ve spread your Rice Krispies treats mixture in your pan, you can go ahead and start cutting out Christmas tree shapes with a Christmas tree cookie cutter.

    cutting out Christmas tree rice crispy treats with a cookie cutter

    Be careful because the treats will still be quite hot, so just take your time. Cutting out the Christmas trees will help them to cool more quickly, though.

    WHAT SHOULD I USE TO DECORATE MY CHRISTMAS TREES?

    First you’ll want to gather a few ingredients together, different candies and decorating icing.

    And here is where I improvised… I had no icing on hand, and I didn’t really feel like making my usual favorite sugar cookie icing either. I looked around me, and happened to look over inside a cabinet, and what did I see?

    A jar of Marshmallow Fluff… That’s right… Instead of using icing, I used Marshmallow Fluff, and it worked like a charm. I highly recommend it.

    Other ingredients you may want to gather are M&M’s Minis, spice drops, sour straws, and Christmas sprinkles.

    TIPS FOR HOW TO DECORATE CHRISTMAS TREE MARSHMALLOW TREATS

    You can decorate these treats however you want. It’s a really fun thing to do with your kids too. Give them a buffet to work from, and watch their creative forces at work.

    You can pipe a bit of marshmallow fluff on as tinsel, then place M&M’s Minis on the fluff as ornaments. The fluff will hold the candy in place.

    M&M's Minis and Marshmallow Fluff decorating a Christmas tree Rice Krispie treat on white marble countertop

    Cut spice drops in half, which will give you a super sticky end to work with. Press that sticky end onto the Christmas tree and form a sort of spice drop tinsel (and even a star).

    spice drop tinsel on Christmas tree Rice Krispie treats

    Sour straws are really sticky, so you can stick pieces of sour straws onto your trees as tinsel.

    sour straws used as tinsel with spice drop ornaments on Rice Krispie Christmas trees

    Then add sliced spice drops as ornaments.

    spice drops and sour twist candy decorating Christmas tree Rice Krispie treats

    Use Marshmallow Fluff to hold special sprinkles on the tree… I love these little snowflake sprinkles.

    snowflake sprinkles on Christmas tree Rice Krispie treats

    Marshmallow Fluff will pretty much hold anything on your cutout Rice Krispie trees that just won’t stick. It’s amazing stuff and works so much better than decorating icing, in my humble opinion.

    holding decorated Christmas tree Rice Krispie treats

    LOOKING FOR MORE NO BAKE CHRISTMAS TREATS?

    We absolutely love making these Chocolate Peanut Butter Balls every Christmas. Another one of our absolute musts at Christmas time are these Ritz Cracker Chocolate Peanut Butter Cups.

    Mommy Hates Cooking has a scrumptious looking recipe for Peppermint Mocha No Bake Cookies. Sprinkle Some Fun has a recipe for the cutest ever Grinch Rice Krispie Treats.

    festive decorated Christmas trees made from Rice Krispies cereal

    KITCHEN TOOLS YOU MAY NEED TO MAKE CHRISTMAS TREE RICE KRISPIE TREATS

    Dutch Oven or Sauce Pot

    Heat-Resistant Spatula – This one is my go to spatula.

    9″x13″ Baking Dish or Brownie Pan

    Christmas Tree Cookie Cutter

    Decorating Bag and Small Round Tip

    CHRISTMAS TREE RICE KRISPIE TREATS RECIPE

    If you love this Rice Krispie treats recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest! If you make the recipe, be sure to share that you tried it on Pinterest. I love when readers share feedback!

    Christmas Tree Rice Krispie Treats Recipe

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    Christmas Tree Rice Krispie Treats

    Fun and simple holiday recipe for kids! How to make Christmas tree Rice Krispie treats with a cookie cutter, gooey marshmallow treats, and candy.

    • 5 tablespoons salted butter
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 6 cups mini marshmallows
    • 6 cups Rice Krispies cereal
    • 1 cup Marshmallow Fluff
    • 20 Sour Punch Twists (or Straws)
    • 10 ounces M&M’s Minis
    • 1 cup spice drops
    • 1 cup sprinkles

    1. Grease a 9×13 baking pan with cooking spray.

    2. In a large sauce pot or Dutch oven, melt the butter over low to medium heat on the stove.

    3. Stir the vanilla extract and salt into the butter.

    4. Add the mini marshmallows to the melted butter mixture, stirring until the marshmallows have fully melted.

    5. Remove the mixture from the heat, and quickly stir in the Rice Krispies cereal.

    6. Spread the Rice Krispies mixture in the prepared baking pan.

    7. Cut out Christmas tree shapes with a Christmas tree cookie cutter, and place the Rice Krispie trees on a wire rack to cool completely.

    8. For tinsel, pipe marshmallow cream back and forth on the trees, or pipe it onto the back of Sour Punch Twists (or Straws) to hold them on the trees.

    9. Use M&M's Minis, spice drops, and sprinkles as ornaments for the trees. Cut spice drops in half, which will give you a sticky side you can stick onto the Christmas trees; or use a little marshmallow cream to hold the candies in place.

    10. When you're all finished decorating, have fun serving and eating these festive treats!

    *You can also use decorating icing, but Marshmallow Fluff works really well. You can use a regular cake pan, or to make cutting shapes easier, you can use a more shallow brownie pan. Be careful cutting out the trees because the treats will still be quite hot, so just take your time.

    Desserts
    American
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    Recipe for Christmas tree Rice Krispie Treats
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  • Easy Rice Krispie Treats Recipe

    Easy Rice Krispie Treats Recipe

    How to make the best Rice Krispie Treats ever! Easy recipe for kids too. Makes a chewy, gooey, deliciously perfect dessert!

    If it’s a classic treat you’re after, Rice Krispie treats are the perfect choice. And they don’t just taste good; they’re super easy to make too.

    The best part is it only takes 5 ingredients to make these yummy Rice Krispie squares. And quite possibly, ingredients you already have in your pantry.

    hand pulling Rice Krispie treats out of a metal cake pan

    One of my favorite things about making marshmallow treats is they require only a teensy bit of stove time. If you’ve followed more of my recipes, you know how I feel about stove time.

    My boys love it when I make Rice Krispies treats; and truth be told I love making them. They’re something I can make in a pinch, and something we can easily carry with us if we’re headed out on the road or just going outside for a picnic.

    I love that they can be dressed up too. While original rice crispy treats are delicious all on their own, I also love making holiday Rice Krispie treats like a Rice Krispies snowman and Christmas tree Rice Krispie treats and Valentine Rice Krispie treats. Sometimes I use Fruity Pebbles instead of Rice Krispies to make my kids’ favorite Fruity Pebbles treats!

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”ma70bxw4jloap5co7nbr” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1569278856/eezuggqtruufxboajlct.jpg” title=”Easy Rice Krispie Treats” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the Rice Krispie treats recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.

    Rice Krispie squares stacked on a white plate

    INGREDIENTS YOU’LL NEED:

    • Salted butter – I prefer to use salted sweet cream butter for this recipe.
    • Vanilla extract – This adds a nice vanilla flavor to the treats. And as usual, I love using my La Vencedora Mexican Vanilla.
    • Salt – Just a tiny amount of salt really adds to the flavor.
    • Mini marshmallows – We’ll talk more about the marshmallows below.
    • Rice Krispies cereal – or any brand of crisp rice cereal. We’ll talk more about this too.

    Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Dutch Oven or Sauce Pot

    Heat-Resistant Spatula – This one is my go to spatula.

    9″x13″ Baking Dish

    TIPS FOR HOW TO MAKE RICE KRISPIE TREATS

    Before you get started, prepare your baking dish by spraying it well with cooking spray.

    Making Rice Krispie treats is a quick 3 step process…

    1. Melt the butter in a large sauce pot or Dutch oven on the stovetop.
    2. Stir the vanilla extract and salt into the melted butter.
    melting butter and mixing with vanilla extract to make Rice Krispie treats recipe in blue Dutch oven
    1. Then add in the mini marshmallows, stirring until the marshmallows have fully melted.
    melted marshmallows for Rice crispy treats in blue Dutch oven
    1. Remove the mixture from the heat, and quickly stir in the Rice Krispies.
    making Rice Krispies cereal into Rice Krispie treats in blue Dutch oven

    And that’s it! Just spread the Rice Krispies treats into a greased baking dish and let them cool.

    Tip: When you’re spreading them into the pan, just lightly press them into the pan. Don’t overly compress them down.

    We’re going for soft, chewy treats. Lightly pressing them down will help with keeping the treats soft and chewy, rather than hard and tough as nails.

    pan of Rice Krispie treats

    WHAT KIND OF MARSHMALLOWS SHOULD I USE TO MAKE MARSHMALLOW TREATS?

    While you can use either big marshmallows, jumbo marshmallows, or mini marshmallows, I definitely recommend using the minis. You can also use marshmallow fluff, although I’ve never tried that with this particular recipe.

    using mini marshmallows to make marshmallow treats in blue Dutch oven

    You have to melt the marshmallows before mixing everything together with the Rice Krispies cereal. The mini marshmallows are an easier choice, as they melt a lot quicker than the jumbo marshmallows.

    making Rice Krispies treats by melting mini marshmallows in butter and vanilla mixture in blue Dutch oven

    Plus if you have leftovers, you can put a handful in a cup of hot chocolate.

    DO I HAVE TO USE RICE KRISPIES BRAND?

    No, you don’t have to use brand name. You can use pretty much any crisp rice cereal for this Rice Krispie squares recipe, whether you choose to use the original Rice Krispies cereal, a generic brand, or a store brand.

    Personally, I love using Aldi’s version of crisp rice cereal because it’s completely gluten-free and labeled as such.

    CAN I USE MARGARINE INSTEAD OF BUTTER?

    Make sure you use salted butter over margarine. Butter will give your Rice Krispies treats a richer flavor and texture.

    cutting Rice Krispie treats in baking pan

    WHAT CAN I ADD TO RICE KRISPIE TREATS?

    There are a lot of different ways you can change up Rice Krispie treats to make them even more delicious, and sometimes more colorful too.

    Try a few of the following options:

    • M&M’s or other chocolate candies – I love Rice Krispie treats with M&M’s. My Valentine Rice Krispie treats are just one example of this, and they are so yummy.
    • Use colorful marshmallows instead of plain old white marshmallows to add some color.
    • Or try adding food coloring for special occasions, like these pink Rice Krispie treats. Hosting a baby shower? Make pink or blue.
    • Add freeze-dried berries. Case in point, strawberry Rice Krispie treats are the absolute best!
    • Make s’mores Rice Krispie treats by adding in chocolate chips and crumbled Golden Grahams cereal.

    HOW TO COLOR RICE KRISPIE TREATS

    Adding color to Rice Krispie treats is as easy as pie. It’s an easy way to dress up these treats for a special occasion like a wedding, baby shower, birthday party, or holiday.

    Just be sure to add the coloring after your marshmallows have melted but before you add the cereal to the melted marshmallows. Stir that coloring into the melted marshmallow mixture, and then stir in your cereal, and you’ll have colorful treats for whatever occasion you’re celebrating.

    Rice Krispie squares stacked on white plate

    HOW TO STORE RICE KRISPIE SQUARES

    For best results, be sure to store your treats in an airtight container; they should keep on the counter for about 2-3 days.

    If you want to freeze them, again store them in an airtight container, or wrap each square in wax paper and place them in a freezer bag. They should keep in the freezer for about 2-3 months.

    MORE NO BAKE DESSERTS

    GET THE PRINTABLE RECIPE

    If you love this Rice Krispie squares recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    pinnable image with 2 photos and text Easy Rice Krispie Treats; top photo stacked Rice Krispie treats with bite taken out; bottom image hand pulling marshmallow treat out of metal baking pan

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    Easy Rice Krispie Treats Recipe

    How to make the best Rice Krispie Treats ever! Easy recipe for kids too. Makes a chewy, gooey, deliciously perfect dessert!

    • Lodge Enameled Cast Iron Dutch Oven With Stainless Steel Knob and Loop Handles, 6 Quart
    • Cook N Home 5 Quart Stainless Steel Lid Stockpot
    • The Pampered Chef Classic Scraper
    • Anolon Bronze Nonstick Baking Pan With Lid / Nonstick Cake Pan With Lid, Rectangle – 9 Inch x 13 Inch
    • 5 tablespoons salted butter
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 6 cups mini marshmallows
    • 6 cups Rice Krispies cereal*
    1. Grease a 9"x13" baking dish with cooking spray.
    2. Melt the butter in a large sauce pot or Dutch oven on the stovetop.
    3. Stir the vanilla extract and salt into the butter.
    4. Add the mini marshmallows to the melted butter mixture, stirring until the marshmallows have fully melted.*
    5. Remove the mixture from the heat, and quickly stir in the Rice Krispies cereal.
    6. Spread the Rice Krispies mixture into the greased baking dish and let them cool.
    7. Cut into serving size pieces and serve!

    *You can use any crisp rice cereal, whether you choose to use the original Rice Krispies cereal, a generic brand, or a store brand. Personally, I love using Aldi’s version of crisp rice cereal because it’s completely gluten-free and labeled as such.

    *I recommend using a heat-resistant spatula for stirring the marshmallow mixture. This will allow you to easily scrape the sides of your pan and keep the mixture from burning.

    WHAT KIND OF MARSHMALLOWS SHOULD I USE TO MAKE MARSHMALLOW TREATS?

    While you can use either big marshmallows, jumbo marshmallows, or mini marshmallows, I definitely recommend using the minis. You can also use marshmallow fluff, although I’ve never tried that with this particular recipe.

    You have to melt the marshmallows before mixing everything together with the Rice Krispies cereal. The mini marshmallows are an easier choice, as they melt a lot quicker than the jumbo marshmallows.

    CAN I USE MARGARINE INSTEAD OF BUTTER?

    Make sure you use salted butter over margarine. Butter will give your Rice Krispies treats a richer flavor and texture.

    HOW TO STORE RICE KRISPIE SQUARES

    For best results, be sure to store your treats in an airtight container; they should keep on the counter for about 2-3 days. If you want to freeze them, again store them in an airtight container, or wrap each square in wax paper and place them in a freezer bag. They should keep in the freezer for about 2-3 months.

    WHAT CAN I ADD TO RICE KRISPIE TREATS?

    There are a lot of different ways you can change up Rice Krispie treats to make them even more delicious, and sometimes more colorful too. Try a few of the following options:

    • M&M’s or other chocolate candies
    • Use colorful marshmallows instead of plain old white marshmallows to add some color.
    • Try adding food coloring for special occasions. Hosting a baby shower? Make pink or blue.
    • Add freeze-dried berries.
    • Make s’mores Rice Krispie treats by adding in chocolate chips and crumbled Golden Grahams cereal.

    HOW TO COLOR RICE KRISPIE TREATS

    Adding color to Rice Krispie treats is as easy as pie. It’s an easy way to dress up these treats for a special occasion like a wedding, baby shower, birthday party, or holiday.

    Just be sure to add the coloring after your marshmallows have melted but before you add the cereal to the melted marshmallows. Stir that coloring into the melted marshmallow mixture, and then stir in your cereal, and you’ll have colorful treats for whatever occasion you’re celebrating.

    Sweet Snacks
    American
    marshmallow treats, Rice crispy treats, Rice Krispie squares, Rice Krispie squares recipe, Rice Krispie treats, Rice Krispie treats recipe, Rice Krispies, Rice Krispies treats
  • Mint Chocolate Crinkle Cookies

    Mint Chocolate Crinkle Cookies

    Make the best chocolate crinkle cookies ever! Made with cocoa powder, they’re a classic, family favorite Christmas cookie with a yummy chocolate mint twist.

    Every Christmas I make a few of our favorite Christmas cookies, including cutout sugar cookies, hot chocolate cookies and crinkles. This crinkles recipe has become a staple Christmas dessert, even making it into Thanksgiving festivities this year.

    stack of chocolate crinkle cookies on white countertop with plate of Christmas cookies and milk

    While I used to make chocolate crinkles with a brownie mix, I don’t anymore. In fact, I’m actually pretty proud of this recipe for perfectly gooey chocolate mint cookies.

    While the cookie dough is easy to mix up, it is a thicker, stickier dough. It’s a lot like brownie dough in that way.

    The cookies themselves are coated in powdered sugar and infused with peppermint flavor. They’re best when they’re warm and gooey from the melted chocolate chips and mint baking chips.

    chocolate crinkles piled on white plate, festive chocolate mint Christmas cookies recipe

    If you enjoy these Christmas cookies, you may also enjoy these reindeer thumbprint cookies, butter almond snowball Christmas cookies, and chocolate lover’s Christmas light cookies.

    WHERE CAN I FIND THE RECIPE FOR CHOCOLATE CRINKLE COOKIES?

    If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious crinkles recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TIPS FOR HOW TO MAKE CRINKLE COOKIES

    Your first step will be to soften the butter, which you can do by either getting it out of the fridge ahead of time and letting it sit or putting it in the microwave for a few seconds.

    using KitchenAid mixer to cream butter and sugar for chocolate crinkle cookie recipe

    After creaming (or mixing) together the butter and sugar, mix in the eggs and the flavored extracts.

    sifting together dry ingredients, including cocoa powder, for chocolate crinkle cookies

    Sift the dry ingredients, and add them to the mixture.

    mixing ingredients with KitchenAid mixer for crinkles

    Then comes the best part… Fold in the chocolate chips and mint baking chips, making sure they’re mixed into the dough really well.

    You can if you want to, but you don’t have to. Here’s a tip, though.

    These cookies are best when they’re warm out of the oven. In fact, they can be a little stale after a day or two (unless you pop them in the microwave and warm them up).

    chocolate crinkles cookie dough in KitchenAid mixer bowl

    However, when you chill the dough, it helps to keep the cookies fresher for longer. I chilled my dough for about 4 hours the last time I made a batch, and the cookies were still fresh as a daisy and quite delicious 2 to 3 days later.

    So… My recommendation is to chill the cookie dough for a good 3 to 4 hours before baking.

    HOW DO I FORM THE CHOCOLATE CRINKLES FOR BAKING?

    Once you have your baking sheet out and ready to go, oven pre-heated, and cookie scoop in hand, take the following steps:

    • Scoop about a tablespoon or so of cookie dough.
    • Drop that scoop of cookie dough into a small bowl of powdered sugar and roll the dough ball around, making sure it’s good and coated.
    rolling chocolate crinkle cookies dough balls in powdered sugar for baking
    • Then just place each sugar coated dough ball on your baking sheet and you’ll bake according to the recipe instructions below.

    These really are the best Christmas cookies ever; they’re one of my favorite Christmas recipes.

    chocolate crinkle cookies baked and placed on white marble countertop

    I dare you to try and stop at just one.

    stack of chocolate mint crinkle cookies with bite taken

    CAN I FREEZE THESE COOKIES?

    You can freeze the cookies, but I’m not sure how fresh they’ll taste later on… I’d almost recommend freezing the cookie dough over the already baked cookies if possible.

    chocolate mint crinkles piled on plate with holiday kitchen towel and served with milk

    KITCHEN TOOLS YOU’LL NEED TO MAKE CHOCOLATE CRINKLES

    Stand Mixer or Hand Mixer with Mixing Bowl

    Sifter

    Cookie Scoop

    Cookie Sheet

    Wire Rack

    Christmas Cookie Jar or Festive Christmas Tin

    crinkles piled on plate with bite taken out of Christmas cookie, served with jar of milk

    Nothing says Christmas quite like a warm batch of gingerbread cookies.

    Mommy Hates Cooking has a scrumptious alternative to milk chocolate with these White Chocolate Christmas Cookies. And Around Our Family Table has a super easy recipe for Chocolate Peppermint Cookies.

    stack of chocolate crinkle cookies with bite taken out of Christmas cookie

    CHOCOLATE CRINKLE COOKIES RECIPE

    If you love this chocolate crinkle cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Mint Chocolate Crinkle Cookies Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Mint Chocolate Crinkle Cookies

    Make the best chocolate crinkle cookies ever! Made with cocoa powder, they’re a classic, family favorite Christmas cookie with a yummy chocolate mint twist.

    • 1 cup unsalted butter (softened)
    • 1 1/2 cups cane sugar
    • 3 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon peppermint extract
    • 2 cups all-purpose flour
    • 3/4 cup unsweetened cocoa powder
    • 1 1/2 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup semi-sweet chocolate chips
    • 1 cup mint baking chips
    • 1 1/2 cups powdered sugar

    1. Pre-heat the oven to 350° F.

    2. In a large mixing bowl, cream or mix together the softened butter and sugar.

    3. Mix the eggs, vanilla extract, and peppermint extract into the butter mixture.

    4. In a separate large bowl, sift together the flour, cocoa, baking powder, and salt.

    5. Add the dry ingredients to the creamed mixture, mixing well.

    6. Fold the chocolate chips and mint baking chips into the mixture by hand.

    7. Using a cookie scoop, scoop about a tablespoon of cookie dough, and drop it into a small bowl of powdered sugar; roll the dough ball around, making sure it’s coated with powdered sugar.

    8. Place each sugar coated dough ball on the cookie sheet, and bake at 350° F for about 12 to 15 minutes, or until the cookies are set.

    9. Allow the cookies to rest on the cookie sheet for about 2 minutes before removing to a wire rack to cool completely.

    *I normally use an ungreased cookie sheet, but depending on the kind of baking sheet you use, you may want to spray it with a little cooking spray.

    Cookies & Bars, Desserts
    American
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    Mint Chocolate Crinkle Cookies Christmas Recipe
    Christmas cookie recipe - Mint Chocolate Crinkle Cookies
  • Red-Nosed Reindeer Thumbprint Cookies

    Red-Nosed Reindeer Thumbprint Cookies

    Bake a yummy batch of reindeer thumbprint cookies, decorated with pretzels and strawberry jam. Easy recipe for your Christmas party or cookie exchange!

    One of my favorite old-time Christmas specials, Rudolph the Red-Nosed Reindeer, inspired these li’l reindeer thumbprint cookies. Strawberry jam really does make the brightest red nose.

    reindeer thumbprint cookies made with mini pretzels and strawberry jam, on log platter

    Thumbprints are must have Christmas cookies. Just like our favorite cut out cookies, hot chocolate cookies and mint chocolate crinkle cookies, they’ve become tradition every year in our kitchen, and my boys look forward to the Christmas tins being filled with all our favorite holiday cookies.

    While these reindeer cookies may seem like a lot of work, they’re actually really easy. All you need is a little time, and really, baking and cookie decorating are great ways to spend quality time with your kids this holiday season.

    This festive thumbprint cookie recipe is just the thing for a holiday party or cookie exchange. They also make the best homemade gifts for your neighbors, as well as cookies for Santa.

    They’re just one of many family favorite Christmas recipes.

    reindeer thumbprint cookies on log platter with Christmas kitchen towel

    WHERE CAN I FIND THE RECIPE FOR REINDEER THUMBPRINT COOKIES?

    If you’d rather skip all of my baking tips, important cookie decorating info for this recipe, and similar recipe ideas – and get straight to the scrumptious thumbprint cookie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TIPS FOR HOW TO MAKE REINDEER THUMBPRINT COOKIES

    Your first step is to mix up your cookie dough.

    Start by creaming together (mixing together) the butter and sugar. Then mix the eggs, vanilla, and almond extract into the creamed mixture.

    sifting dry ingredients for reindeer thumbprint cookie recipe

    Sift together your dry ingredients, and then gradually mix them into the creamed mixture.

    mixing dry ingredients with creamed mixture, making Christmas cookies, reindeer thumbprints

    HOW TO FORM THE THUMBPRINTS

    • Using a cookie scoop, take about a tablespoon or just slightly smaller scoop of dough, and roll it into a ball.
    • Repeat the above step with the rest of the dough, placing the dough balls on an un-greased cookie sheet. Be sure to leave enough room between each cookie for your antlers. We’ll get to those in a minute.
    pressing dough into thumbprint Christmas cookies on OXO cookie sheet
    • Using a smooth bottomed glass, you’re going to press each cookie flat.
    • Then press your thumb into the center of each cookie, leaving enough room for eyes above and mouth beneath.

    Life Made Sweeter has an awesome tip in her recipe for Easy Shortbread Thumbprint Cookies… She uses a round 1/4 teaspoon to make the perfect indentation in the middle of her thumbprints. So brilliant!

    Once your thumbprint indentations are made, you’ll fill each thumbprint with a tiny spoonful or dab of strawberry jam. You can add as little or as much as you prefer, but don’t overfill because the jam may run out of the cookies as they bake.

    strawberry jam thumbprint cookies unbaked on cookie sheet

    Also, try to use a thicker jam. This will help prevent any mishaps with Rudolph’s nose during baking.

    Break mini pretzels in half, and place one on each side of your thumbprint cookies, to serve as antlers.

    using mini twist pretzels as antlers for reindeer thumbprint cookies on cookie sheet

    You’ll need to bake the cookies at this point and allow them to cool before adding tiny eyes and a mouth with black frosting or decorating gel (though I prefer frosting because it hardens). If you don’t want to use black frosting, you can use candy eyeballs instead.

    decorating reindeer thumbprint cookies with Wilton Sparkle Gel, adding eyes and mouth

    And then just give them a sprinkling of powdered sugar, using a powder shaker.

    sprinkle powdered sugar on reindeer thumbprint Christmas cookies, thumbprint cookies on log platter

    CAN I FREEZE THESE DECORATED CHRISTMAS COOKIES?

    So if you’re wanting to make these holiday cookies ahead and freeze them, I’d recommend freezing the dough… Or you can freeze the already formed reindeer thumbprints.

    reindeer holiday cookies on log platter

    I don’t know that I’d recommend freezing them decorated and all because I’m not sure how the pretzels would handle freezing and thawing.

    But you can definitely freeze the dough or unbaked cookies themselves.

    Christmas reindeer thumbprint cookies on log platter

    Chewy Gingerbread Cookies

    Chocolate Lover’s Christmas Light Cookies

    Butter Almond Snowball Christmas Cookies

    30 of the Most Scrumptious Classic Christmas Cookies Ever

    log platter full of reindeer thumbprint cookies for Christmas and the holidays

    KITCHEN TOOLS YOU’LL NEED TO MAKE JAM THUMBPRINT COOKIES

    Stand Mixer or Hand Mixer with Mixing Bowl

    Sifter

    Cookie Scoop

    Wire Rack

    Powder Shaker

    Christmas Cookie Jar or Festive Christmas Tin

    If you love this red-nosed reindeer thumbprint cookie recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Red-Nosed Reindeer Thumbprint Cookies Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Reindeer Thumbprint Cookies

    Bake a yummy batch of red-nosed reindeer thumbprint cookies, decorated with pretzels and strawberry jam. Easy recipe for your Christmas party or cookie exchange!

    • 1 1/4 cups unsalted butter (softened)
    • 1 cup cane sugar
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 1 teaspoon almond extract
    • 4 cups all-purpose flour
    • 1 teaspoon baking powder
    • 1 teaspoon salt
    • 1/2 cup strawberry jam
    • 2 cups mini pretzels
    • 1/4 cup black decorating icing
    • 1/3 cup powdered sugar

    1. Pre-heat the oven to 350° F.

    2. In a large mixing bowl, cream or mix together the softened butter and sugar. 

    3. Mix the eggs, vanilla extract, and almond extract into the creamed mixture.

    4. In a separate large bowl, sift together the flour, baking powder, and salt. 

    5. Gradually mix the dry ingredients into the creamed mixture, a little bit at a time.

    6. Using a cookie scoop, take about a tablespoon of dough, and roll it into a ball. Repeat with the rest of the dough, placing the dough balls on an un-greased cookie sheet. Be sure to leave enough room between each cookie for the antlers.

    7. Using a smooth bottomed glass, press each cookie flat.

    8. Press your thumb into the center of each cookie, leaving enough room for eyes above and mouth beneath.

    9. Fill each thumbprint with a tiny spoonful or dab of strawberry jam.

    10. Break mini pretzels in half, and place one on each side of each thumbprint cookie, to serve as antlers.

    11. Bake the cookies at 350° F for about 15 minutes, or 'til the cookies are set. 

    12. Remove the cookies from the oven, and place them on a wire rack to cool completely. 

    13. After the cookies have cooled, use black decorating icing to add eyes and a little smile. 

    14. Finally, using a powder shaker, sprinkle the reindeer cookies with powdered sugar.

    *You can use any flavor of red jam you prefer, including strawberry, raspberry, cherry, etc.

    *I recommend using black decorating icing, decorating gel, or candy eyeballs for the eyes. If you want homemade frosting, you can make an easy sugar cookie icing; but you won’t need very much just for eyes and smiles.

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    American
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  • Easy 4 Ingredient Buckeyes Peanut Butter Balls Recipe

    Easy 4 Ingredient Buckeyes Peanut Butter Balls Recipe

    How to make dreamy, creamy 4 ingredient buckeyes, peanut butter balls dipped in chocolate. Easy small batch buckeye recipe perfect for the holidays! It’s the quintessential must have Christmas candy and holiday dessert.

    Every Christmas since I was a little girl, I’ve made buckeye candy, or easy chocolate peanut butter balls with a creamy peanut butter center. If you’ve never had homemade buckeyes, they are the #1 must have Christmas candy.

    4 ingredient buckeyes peanut butter balls on ivory plate with blue Christmas kitchen towel

    When I was a kid during the holiday season, we’d store all the Christmas candy, including chocolate-dipped peanut butter balls, in the stairs that led up to my room because there was no heat or insulation. So they’d stay nice and chilled, and they were pretty easy to access on the way to my room.

    It just wouldn’t be the holidays without a small batch of buckeye balls and Ritz crackers with peanut butter. In fact, this small batch buckeyes recipe is one of our family’s favorite Christmas recipes. They’re perfect for Valentine’s Day too, especially if your significant other loves the combination of chocolate and peanut butter.

    Sometimes I like to make them crispy too. Rice Krispie peanut butter balls with Rice Krispies are just the ticket. If you want even quicker and easier (no rolling or dipping), you’ll love buckeye bars.

    Why I Love This Easy Buckeye Recipe

    • Classic peanut butter balls consist of a creamy peanut butter center inside a chocolate coating.
    • This buckeye balls recipe is super easy to make and only requires 4 ingredients.
    • Kids can get in on the fun of making them too, as it’s a very kid-friendly recipe.
    bite out of peanut butter buckeye, yummy easy buckeye recipe

    Is There a Difference Between Chocolate Covered Peanut Butter Balls and Buckeyes?

    Actually, yes, there is. And I didn’t really think it was that big of a deal until a few years ago, when a friend from Ohio (where the state tree of Ohio is the Ohio Buckeye tree) educated me otherwise.

    Chocolate covered peanut butter balls are just that… They’re completely covered in chocolate. Buckeye candy is mostly covered in chocolate but with a bit of the peanut butter uncovered, so to look like actual buckeyes.

    buckeye balls on a white plate

    Ingredients and Substitutions Notes

    You’ll need just a handful of ingredients to make this easy buckeye recipe…

    • Salted Butter – Be sure to give the butter time to soften and come to room temperature before mixing. You can also substitute plant-based or vegan butter if you need to make dairy-free buckeyes.
    • Creamy Peanut Butter – You can also sub crunchy peanut butter. I do recommend using a regular creamy peanut butter vs. a natural peanut butter, where you have to stir in the oil before using, because the chocolate will coat better with less oily peanut butter.
    • Powdered Sugar or Confectioners’ Sugar
    • Chocolate Melting Wafers – You can use any type of melting chocolate, but I do recommend using a higher quality chocolate for better flavor. I have used semi-sweet chocolate chips, but an actual melting chocolate has better flavor, in my opinion.

    How to Make 4 Ingredient Buckeyes Peanut Butter Balls

    1. Your first step will be to soften the butter and adding it to a large bowl. You can soften it by either getting it out of the fridge and letting it sit beforehand or putting it in the microwave for a few seconds.
    2. Add in the peanut butter with the butter.
    3. Finally, add in the powdered sugar.
    4. Mix everything together until it’s blended well.
    how to make buckeye balls by mixing butter, peanut butter, and powdered sugar together in green mixing bowl

    How to Shape the Peanut Butter Balls

    1. At this point, you’ll need to shape all of the dough into creamy peanut butter balls. You’ll take about a tablespoonful or small cookie scoop of the peanut butter mixture and begin to roll it between your hands. Shape it into round 1-inch balls and place each one on a baking sheet lined with wax paper or parchment paper.
    no bake peanut butter balls sitting on cookie sheet
    1. Add toothpicks (for dipping) to each ball.
    hand adding toothpicks to peanut butter balls for dipping

    Once all of the dough is rolled into balls, chill the whole sheet in the fridge or freezer for about half an hour.

    How to Melt Chocolate for Dipping

    While your peanut butter balls are chilling, it’s a good time to melt the chocolate and get it ready to go.

    Depending on the chocolate you decide to use, you can melt it a couple different ways:

    • Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
    • Melt it in the microwave – This is usually the route I go.
    • Use a fondue pot and make it a family affair.

    Also, depending on the type of chocolate used, some people like to add vegetable shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coat and stretches your chocolate a little further. If you use a good quality chocolate, you likely won’t need this step.

    I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor.

    How to Dip the Peanut Butter Balls

    1. Dip the chilled peanut butter balls, leaving the very top part of each undipped, so to resemble an actual buckeye. We’ve used a regular table fork in the past, as well as tongs or toothpicks. You can also use a dipping fork or tool to dip your peanut butter balls into the chocolate.
    dipping peanut butter balls in chocolate in Pyrex measuring cup to make buckeye candy
    1. At this point, you’ll need to chill the buckeye peanut butter balls for about 15-20 minutes in the freezer; then remove all the toothpicks and cover up each toothpick hole with your finger (totally optional).
    fingers smoothing and covering buckeye toothpick holes after dipping in chocolate

    As you can see in most of my pictures, I didn’t really care about the holes being there… But if you do, just smooth it over.

    Expert Tips and Recipe FAQ’s

    For best results, make sure the peanut butter you’re using isn’t a super greasy peanut butter. If it’s too oily, the chocolate may not want to coat the peanut butter mixture.

    Put the melted chocolate in a deeper dish for dipping; I prefer my 2-cup Pyrex measuring cup because I can use it in the microwave, and it’s the perfect depth and breadth for dipping.

    My homemade buckeyes usually have kind of a chocolate ring around the bottom of the buckeyes. You can avoid this by letting excess chocolate drip off the buckeye after dipping; and just lightly press the bottom of the buckeye on a separate sheet of wax paper before putting it back on your cookie sheet.

    Can I use crunchy peanut butter to make buckeye candy?

    If you like to have a little crunch to your peanut butter balls, you most certainly can use crunchy peanut butter. I’ve also used honey peanut butter, which really does make delicious peanut butter balls.

    How do you keep buckeyes from sweating?

    Keep them chilled. Freezing or chilling the dough before dipping, then after dipping, will make the buckeyes sweat if removed from the fridge or freezer. So when not eating, keep them stored in the fridge.

    How should you store buckeye candies?

    As noted above, be sure to keep this candy in an airtight container, lined with wax paper, in the fridge. They can be kept out, but they won’t keep as long as they will if you keep them in the fridge.

    Can you freeze chocolate peanut butter balls?

    Yes, you can. You can freeze them before or after dipping. Just be sure to store them in an airtight, freezer-friendly container to avoid freezer burn. They should keep for up to 3 months.

    freshly dipped chocolate peanut butter balls, made with a family buckeye balls recipe, on a white ivory plate

    More Easy Candy Recipes:

    If you love this small batch buckeye recipe as much as I do, you’ll love these candies too…

    If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!

    Easy 4-Ingredient Buckeyes Recipe

    How to make dreamy 4 ingredient buckeyes, peanut butter balls dipped in chocolate. Easy small batch buckeye recipe perfect for the holidays!

    • Mixing Bowls
    • Baking Sheet
    • Wax Paper
    • Double Boiler
    • Candy Dipping Tools
    • Festive Christmas Tins
    • 3 tablespoons salted butter (softened)
    • 1/2 cup creamy peanut butter*
    • 1 cup powdered sugar
    • 10 ounces dark chocolate melting wafers

    1. In a large bowl, mix up the first three ingredients, including the softened butter, creamy peanut butter, and powdered sugar.

    2. Take about a tablespoonful or small cookie scoop of the peanut butter mixture and begin to roll it between your hands. Shape it into as round of a ball as you can and place it on a baking sheet lined with wax paper or parchment paper.

    3. Continue rolling until all of your peanut butter mixture has been rolled into 1-inch balls.

    4. Add toothpicks (for dipping) to each ball.

    5. Chill the peanut butter balls in the fridge or freezer for about half an hour.
    6. Melt the chocolate according to package directions.*

    7. Once your chocolate is ready to go, you can remove the chilled peanut butter balls from the freezer, and start dipping right away.

    8. As you partially dip each buckeye into the chocolate, using a toothpick or dipping tool, place it back on the wax paper lined cookie sheet.*

    9. Chill the chocolate covered peanut butter balls in the fridge or freezer ’til set, probably about 15-20 minutes.

    10. Then remove all the toothpicks and cover up each toothpick hole with your finger (optional step).

    11. Store them in an airtight container or festive Christmas tin, lined with wax paper or parchment paper, in the fridge.*

    *For best results, make sure the peanut butter you’re using isn’t a super greasy peanut butter. If it’s too oily, the chocolate may not want to coat the peanut butter mixture. You can also use crunchy peanut butter.

    *How to Melt Chocolate for Dipping:

    • Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for dipping.
    • Melt it in the microwave – This is usually the route I go. I like to use my 2-cup Pyrex Glass Measuring Cup for dipping. Whatever you do, put the melted chocolate in a deeper dish for dipping; I prefer my Pyrex measuring cup because I can use it in the microwave, and it’s the perfect depth and breadth for dipping.
    • Use a fondue pot and make it a family affair.

    Also, depending on the type of chocolate used, some people like to add vegetable shortening or paraffin wax to their chocolate as it melts. This allows for a thinner coating and stretches your chocolate a little further.

    If you use a good quality chocolate, you likely won’t need this step. I started using Ghirardelli Dark Melting Wafers a few years ago, and I love them so much better than almond bark. They’re so much easier to work with, and they have fantastic flavor.

    *My buckeyes usually have kind of a chocolate ring around the bottom of the buckeyes. You can avoid this by letting excess chocolate drip off the buckeye after dipping; and just lightly press the bottom of the buckeye on a separate sheet of wax paper before putting it back on your cookie sheet.

    *They can be kept out, but they won’t keep as long as they will if you keep them in the fridge.

    Can Chocolate Peanut Butter Balls Be Frozen?

    Yes, they absolutely can. You can freeze them before or after dipping. Just be sure to store them in an airtight container or festive Christmas tin to avoid freezer burn.

    Candy
    American
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  • Classic Yellow Cake Recipe

    Classic Yellow Cake Recipe

    Make a deliciously moist and fluffy yellow cake topped with chocolate buttercream frosting. Classic homemade dessert recipe!

    Growing up in the 80’s, yellow cake was one of the desserts of choice. I’m not sure if it was because we always used a cake mix or because it was so delicious with chocolate frosting.

    slice of yellow cake with chocolate buttercream frosting on an ivory plate with a fork

    Either way, I grew up kinda loving this yummy dessert. So, I decided to give it a go making a yellow cake from scratch.

    This is a really easy yellow cake recipe, and I’ll give you a few tips below on how to make a cake moist and fluffy. While making my chocolate cupcakes, I learned a few tips and tricks to getting that perfect soft texture.

    bite of yellow cake with chocolate frosting on a fork with ivory plate and blue and white striped kitchen towel

    Top this cake with chocolate buttercream frosting, and you’ve got the perfect classic dessert. It’s so simple yet so delicious!

    WHERE CAN I FIND THE RECIPE FOR YELLOW CAKE?

    If you’d rather skip all of my baking tips, important baking info for this recipe, and similar recipe ideas – and get straight to the scrumptious yellow cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    HOW TO MAKE CAKE MOIST

    You can ask my family. I’ve had a love/hate relationship with homemade cake recipes in the past.

    I’ve even gotten confused while trying to make recipes from my grandma’s handwritten recipe cards, and I’ve totally messed up the simplest of recipes. There’ve been times I got them right, and other times they’ve been total flops.

    I’m learning as I go, though. And I love to share with you what I’ve learned through my own trial and error process of learning how to be a better cake maker.

    chocolate buttercream icing on sliced yellow cake in metal cake pan

    There are a few steps I took to ensure that our yellow cake would be very light, soft, fluffy, and moist. These are the same steps I took to make these deliciously moist and fluffy chocolate cupcakes.

    The steps I take to make a moist yellow cake actually work.

    • Use a mixture of butter and oil to make a moist cake.
    • When you cream the butter and sugar (or mix the butter and sugar), do so for a good 5 to 8 minutes.
    • When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.
    • Use buttermilk instead of regular milk. In fact, you can make your own buttermilk; I’ll show you how if you keep reading. What buttermilk does is break down the gluten, which makes your cake softer.
    • Use cake flour to make a lighter, softer cake. It really does make a difference.
    how to make a cake moist by sifting dry ingredients into mixing bowl
    • Sift your flour and dry ingredients together at least 3 times. My grandma would’ve said 7; she was a real stickler about sifting.
    • Don’t mix the cake batter too long after adding the flour. Mix it just until it’s mixed. You can even alternate the flour mixture with the milk to be more aware of how long you’re mixing. Over mixing can make a cake more dense.
    slice of fluffy, moist yellow cake on white plate with fork

    HOW TO MAKE YOUR OWN BUTTERMILK

    Why buy buttermilk when you can make it yourself? My mom taught me this little trick back when I was a budding baker in our old farmhouse kitchen.

    All you’re really doing is souring the milk with a little bit of vinegar.

    ingredients for making buttermilk for yellow cake recipe

    Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    So I have the right amount of liquid, I’ll usually pour my vinegar into the measuring cup first; then add the milk to my desired level or measurement.

    And that’s it! Before you know it, your milk will be perfectly soured like buttermilk.

    CAN I FREEZE HOMEMADE YELLOW CAKE?

    You can. In fact, The Bearfoot Baker has a really helpful tutorial for How to Freeze a Cake Before Frosting It.

    HOW DO I GET THAT YELLOW COLOR TO MY CAKE?

    The yellow color really comes from the natural ingredients you’re going to use, no artificial colors whatsoever.

    sliced yellow cake in cake pan

    You’ll be using butter and eggs. And the butter extract will give the cake a buttery flavor, kinda like a butter recipe yellow cake mix.

    TIPS FOR HOW TO MAKE THIS YELLOW CAKE RECIPE

    Start by making your buttermilk and setting it aside so it can do its thing.

    Then cream (or mix) the butter and sugar together for a good 5 to 8 minutes. You can cream the oil, egg yolks, vanilla extract, and butter extract in with the sugar mixture if you want, or you can wait and mix it in after the butter and sugar have been creamed together.

    mixing ingredients for yellow cake from scratch with white KitchenAid stand mixer

    Sift your dry ingredients together at least 3 times. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.

    yellow cake batter in KitchenAid mixer bowl with white spatula

    Finally, when everything is mixed together, fold in the egg whites and mix together, being careful not to over-mix.

    Pour the cake batter into a well-greased 9″x13″ cake pan, and bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean. You can also make 2 round cakes or cupcakes, but keep in mind, baking times may differ.

    easy yellow cake recipe cake batter in cake pan, unbaked, ready for the oven

    When the cake is fully baked, remove it from the oven and allow it to fully cool before attempting to frost it. If you’re making round cakes or cupcakes, let the cakes cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling.

    baked yellow cake cooling in metal cake pan

    Once the cake has fully cooled, you’re ready to top it off with delectable chocolate frosting and enjoy every bite, along with a cup of coffee. Can’t forget a warm mug of coffee to bring all the flavors full circle!

    piece of yellow cake with chocolate buttercream frosting on ivory plate with fork

    More Cake Recipes You’ll Love

    slice of yellow cake with chocolate frosting on white plate with fork

    KITCHEN TOOLS YOU’LL NEED TO MAKE A YELLOW CAKE

    Stand Mixer or Hand Mixer – You can absolutely mix up a yellow cake by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Spoons and Measuring Cups

    Egg Yolky Separator – Who doesn’t love a cute egg yolk separator?

    Spatula

    9″ x 13″ Cake Pan

    Cake Tester or Toothpicks

    Coffee Maker with Coffee – Some of my favorite memories are dessert with my grandmother. She always loved a hot cup of coffee with her dessert.

    YELLOW CAKE RECIPE

    If you love this yellow cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    classic yellow cake recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

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    Classic Yellow Cake Recipe

    Make a deliciously moist and fluffy yellow cake topped with chocolate buttercream frosting. Classic homemade dessert recipe!

    • 1/2 cup unsalted butter
    • 1 1/2 cups pure cane sugar
    • 1/2 cup canola oil
    • 2 large eggs (separated*)
    • 1 teaspoon vanilla extract
    • 1 teaspoon butter extract
    • 1 1/2 cups buttermilk
    • 2 1/2 cups unbleached cake flour
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    1. Pre-heat the oven to 350°.
    2. If you’re making buttermilk, make it first and set aside.**
    3. Cream (or mix) the butter and sugar together for a good 5 to 8 minutes. 
    4. You can also cream the oil, egg yolks, vanilla extract, and butter extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is already creamed.
    5. Meanwhile, sift the dry ingredients together at least 3 times.
    6. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
    7. Finally, when everything is mixed together, fold in the egg whites and mix together, being careful not to over-mix.
    8. Pour the cake batter into a well-greased 9″x13″ cake pan.
    9. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
    10. When the cake is fully baked, remove it from the oven and allow it to fully cool before attempting to frost it. If you’re making round cakes or cupcakes***, let the cakes cool in the pan for about 10 minutes, then remove to a wire rack to finish cooling.
    11. Once the cake has fully cooled, top it with delectable chocolate buttercream frosting****, slice, and serve.

    *When mixing the other liquid ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.

    **You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    ***Keep in mind, if you’re making round cake or cupcakes, cooking times may differ.

    ****Icing not included in nutritional facts. See nutritional info for chocolate buttercream frosting at the link above, included in the recipe instructions.

    Cakes & Cupcakes
    American
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    Classic Yellow Cake from Scratch
    Yellow Cake
  • One Bowl Milk Chocolate Buttercream Frosting

    One Bowl Milk Chocolate Buttercream Frosting

    Easy recipe for the best milk chocolate buttercream frosting, perfect for decorating or piping onto cake and cupcakes. Fluffy, creamy, and silky smooth!

    There’s nothing quite like a swirl of chocolate buttercream frosting to top off a piece of cake or a cupcake. Better yet, pair it up with marble cake, and you’ve got the best of both worlds.

    mixing up milk chocolate buttercream frosting with KitchenAid mixing whisk

    This homemade chocolate icing is very creamy, and it’s the perfect fluffy frosting for cupcakes. It’s very silky, and works really well as a chocolate frosting for piping onto cupcakes or for cake decorating.

    In fact, I use this chocolate frosting recipe in my Minecraft grass block cake recipe.

    Being a rich buttercream frosting, a little bit goes a long way. Combine its buttery flavor with chocolate and you’ve got the makings of a heavenly chocolate buttercream icing for chocolate lovers.

    This is one recipe where I might contend with my kids as to who gets to lick the beaters.

    More of my favorite buttercream recipes include this vanilla buttercream frosting recipe and butterbeer buttercream frosting.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”lo84rg3pmzd5x3cnpsku” sticky=”false” thumbnail=”https://mediavine-res.cloudinary.com/v1575566876/ryv7r7abmmufotgnljvn.jpg” title=”One Bowl Milk Chocolate Buttercream Frosting” volume=”100″]

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my buttercream tips, important info for this recipe, and similar recipe ideas – and get straight to the recipe – just scroll down to the bottom, where you’ll find a printable recipe card with a longer how to video.

    swirled chocolate frosting for piping on yellow cake cupcakes on white marble countertop

    INGREDIENTS YOU’LL NEED:

    • Salted butter
    • Vanilla extract
    • Almond extract – While you can make chocolate frosting without almond extract, I wouldn’t recommend it. This extract gives an added pop of flavor and helps the chocolate flavor to really stand out.
    • Heavy whipping cream
    • Powdered sugar
    • Unsweetened cocoa powder – I use regular milk chocolate cocoa, but you can make a dark chocolate buttercream with dark cocoa.

    Keep in mind, all of the ingredient amounts you’ll need are in the printable recipe card below.

    KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

    Stand Mixer or Hand Mixer with Mixing Bowl – You can definitely mix homemade frosting by hand, but a mixer enables you to get that silky smooth texture.

    Measuring Spoons and Measuring Cups

    Spatula

    Cake Decorating Kit with Tips and Pastry Bags – if you want to decorate a cake or cupcakes.

    Cake Turntable with Icing Spatula and Icing Smoother – A turntable really makes it easier to frost a round cake, because you can turn as you go.

    KitchenAid mixer whisk with homemade chocolate icing

    HOW TO MAKE CHOCOLATE BUTTERCREAM FROSTING

    Before making any type of buttercream frosting, you want to first soften the butter.

    You can do this by letting it set out for a little bit before cooking, or you can pop it in the microwave for a few seconds (but try not to let it melt).

    Now to mix up chocolate buttercream with cocoa powder…

    1. Mix together the softened butter, vanilla extract, and almond extract.
    2. Then add in the heavy whipping cream and mix well.
    3. Add in the powdered sugar and cocoa powder, and let the mixer work its magic for 2 to 3 minutes.
    4. You’ll end up with a very smooth, creamy, chocolate buttercream frosting that’s perfect for decorating cakes, piping onto cupcakes, and more.
    steps for how to make chocolate buttercream frosting in mint green mixing bowl: 1. mixing together softened butter, vanilla extract, and almond extract; 2. mixing in heavy whipping cream; 3. adding in powdered sugar and cocoa powder; and 4. smooth, creamy, chocolate buttercream frosting

    WHAT TASTES BEST WITH CHOCOLATE BUTTERCREAM?

    Homemade yellow cake or yellow cake cupcakes definitely taste delicious with chocolate icing.

    As do chocolate cake and fluffy chocolate cupcakes. Chocolate on chocolate is absolutely delicious.

    swirls of homemade chocolate buttercream with cocoa powder on cupcakes

    WHY NOT USE SHORTENING INSTEAD OF BUTTER?

    Mainly because I’m not a huge fan of shortening, and I’d rather use butter. I’ve never been a fan of shortening based buttercream because I always feel like there’s something missing in the taste of it.

    Using salted butter will create a very flavorful frosting; but if you’d rather not have all of that buttery flavor, you can cut the butter in half and substitute shortening instead.

    While shortening does add stability to the recipe, heavy whipping cream can do the same thing.

    WHY SHOULD I USE SALTED BUTTER?

    I do recommend using salted butter for this recipe, because the salt in the butter adds a richness and a better flavor to your buttercream than unsalted would.

    And it’s so much easier to use salted butter over trying to add salt to frosting, especially when you’re trying to get a good consistency and texture without any grit.

    swirled chocolate buttercream icing on top of a yellow cupcake

    DOES BUTTERCREAM FROSTING NEED TO BE REFRIGERATED?

    We usually let our cupcakes or cakes with buttercream icing sit out of the fridge for 2-3 days max.

    However, if you were to add cream cheese to your frosting, then it would need to be refrigerated right away.

    CAN I FREEZE MILK CHOCOLATE BUTTERCREAM FROSTING?

    Yes, you can! In fact, I always have leftover icing, so I usually throw it in the freezer to keep it for next time.

    Freezing won’t hurt the texture, consistency, or flavor of your frosting. Just be sure to store it in an airtight container, so it won’t get freezer burn.

    bite taken out of yellow cake cupcake frosted with homemade chocolate frosting

    HOW CAN I ADD TO THIS BUTTERCREAM ICING RECIPE?

    Here are a few more ways you can change up this buttercream frosting recipe…

    • Add a flavored extract for additional flavor… Think maple, caramel, peppermint, etc.
    • If you don’t like the buttery flavor of the icing, you can substitute the same amount of shortening for half the butter.
    • You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature. A softer icing may not work as well for piping and decorating; and heavy cream adds stability.

    IF YOU LOVE THIS HOMEMADE CHOCOLATE ICING, TRY SOME OF OUR OTHER FROSTING FAVORITES:

    GET THE PRINTABLE FROSTING RECIPE

    If you love this chocolate buttercream recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    double image with top image of chocolate frosting swirled on yellow cupcake, middle text of Chocolate Buttercream Frosting from AdventuresofMel.com, and bottom image of chocolate frosting on KitchenAid mixer whisk

    CRAVING MORE DELICIOUS RECIPES? Subscribe to my newsletter, and follow along on Pinterest, Facebook, YouTube, and Instagram for all the latest updates!

    One Bowl Milk Chocolate Buttercream Frosting

    Easy recipe for the best milk chocolate buttercream frosting, perfect for decorating or piping onto cake and cupcakes. Fluffy, creamy, and silky smooth!

    • IMUSA USA Hand Mixer with Case 5-Speed
    • Rorence Stainless Steel Non-Slip Mixing Bowls With Pour Spout, Handle and Lid, Nesting Set of 3
    • GLOUE Heat-Resistant Baking Spoon & Spatulas – Ergonomic Easy-to-Clean Seamless One-Piece Design – Nonstick – Dishwasher Safe 
    • Kootek 42 Pieces Cake Decorating Kits Supplies with 36 Numbered Icing Tips, 2 Silicone Pastry Bags, 2 Flower Nails, 2 Reusable Plastic Couplers Baking Frosting Tools Set for Cupcakes Cookies
    • Kootek 11 Inch Rotating Cake Turntable, Turns Smoothly Revolving Cake Stand White Cake Decorating Kit Display Stand Baking Tools Accessories Supplies for Decoration
    • Icing Spatula, U-Taste Offset Spatula Set with 6″, 8″, 10″ Blade, 18/0 Stainless Steel with Premium PP Plastic Handle Angled Cake Decorating Frosting Spatula Set of 3
    • 1 cup salted butter* (softened*)
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon almond extract
    • 3 tablespoons heavy whipping cream*
    • 3 1/2 cups powdered sugar
    • 1/2 cup unsweetened cocoa powder
    1. Mix together the softened butter, vanilla extract, and almond extract.
    2. Then add in the heavy whipping cream and mix well.
    3. Add in the powdered sugar and cocoa powder, and mix everything together for 2 to 3 minutes, mixing well.
    4. You’ll end up with a very smooth, creamy, chocolate buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. Not to mention, it tastes really delicious.

    *If you don’t like the buttery flavor of the icing, you can substitute shortening for half the butter. I do recommend using salted butter for this recipe, because the salt in the butter adds a richness and a better flavor to your buttercream than unsalted would. And it’s so much easier to use salted butter over trying to add salt to frosting, especially when you’re trying to get a good consistency and texture without any grit.

    *You can soften butter by letting it sit out for a little bit before mixing up the frosting, or you can pop it in the microwave for a few seconds (but try not to let it melt).

    *You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature. A softer icing may not work as well for piping and decorating, because heavy cream adds stability.

    Does buttercream frosting need to be refrigerated?

    We usually let our cupcakes or cakes with buttercream icing sit out of the fridge for 2-3 days max. However, if you were to add cream cheese to your frosting, then it would need to be kept in the refrigerator.

    Can I freeze milk chocolate buttercream frosting?

    Yes, you can! In fact, I always have leftover icing, so I usually throw it in the freezer to keep it for next time. Freezing won’t hurt the texture, consistency, or flavor of your frosting. Just be sure to store it in an airtight container, so it won’t get freezer burn.

    WHAT TASTES BEST WITH CHOCOLATE BUTTERCREAM?

    Homemade yellow cake or yellow cake cupcakes definitely taste delicious with chocolate icing. As do chocolate cake and fluffy chocolate cupcakes. Chocolate on chocolate is absolutely delicious.

    Icing & Frosting
    American
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  • The Most Scrumptious Pumpkin Roll Ever

    The Most Scrumptious Pumpkin Roll Ever

    How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that’s sure to be a family favorite!

    Pumpkin roll is one of our family’s favorite Thanksgiving desserts. While it may seem a bit complicated and difficult, a pumpkin roll really isn’t all that difficult to make.

    scrumptious pumpkin roll with a cream cheese filling, sliced on an ivory plate

    I actually adapted this particular pumpkin roll recipe from a recipe we found a long time ago in a vintage recipe collection we used to have, called My Great Recipes. It was a collection given to us by a friend, and all the recipes were on cards in long, brown, plastic, see-through containers.

    When we did a big purge and got rid of a few things, I held on to this particular recipe card because it makes such a scrumptious pumpkin roll. Honestly, I wish I’d kept the whole kit (sigh). Live and learn, I guess.

    sliced pumpkin roll on a wooden cutting board with a holiday kitchen towel

    Anyway, instead of a regular cream cheese filling, I like to add just a hint of caramel to the filling. It gives the pumpkin roll even more of an edge, and it’s so delicious!

    WHERE CAN I FIND THE RECIPE? TAKE ME TO THE RECIPE FOR PUMPKIN ROLL!

    If you’d rather skip all of my baking tips, important mixing/baking info for this recipe, and similar recipe ideas – and get straight to the scrumptious pumpkin roll recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    DOES IT MATTER WHETHER OR NOT I USE CANNED PUMPKIN OR HOMEMADE PUMPKIN PUREE?

    Nope, they’re the same thing. You can use homemade pumpkin purée, or you can just buy canned pumpkin.

    The only difference I notice when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    Homemade pumpkin purée is really easy to make, though. The recipe involves roasting the pumpkins, then just blending the pumpkin flesh into a smooth purée.

    HOW TO MAKE A PUMPKIN ROLL

    Your first step is to combine the eggs and sugar. Then add the pumpkin and lemon juice, mixing until blended.

    sifting dry ingredients for pumpkin roll recipe

    Add the flour, baking powder, baking soda, spices, and salt to a sifter; I like to sift the dry ingredients together because that’s how my mama trained me… Sift those dry ingredients!

    Once sifted, add the dry ingredients to the egg mixture, mixing well.

    Add a sheet of wax paper to a jelly roll pan (more on what this is in a minute). Then spray it down with cooking spray.

    Spread the batter onto the wax paper, spreading it out evenly and smoothly.

    Bake the pumpkin cake at 375° for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove the cake from the oven and cool for 15 minutes.

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie seasoning you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    WHAT IS A JELLY ROLL PAN?

    Basically, a jelly roll pan is just a cookie sheet with raised sides. It prevents the cake batter from going off the sides of your pan.

    HOW TO ACTUALLY ASSEMBLE A PUMPKIN ROLL

    You can sprinkle a little powdered sugar on a flour sack towel to give your pumpkin roll an even prettier, more festive, almost snowy look. Then place the pumpkin cake on the towel, peel off the wax paper, and let it cool for 10 minutes longer.

    place the pumpkin roll cake onto a powdered sugar flour sack towel and peel off the wax paper

    After allowing it to cool, roll the cake up in the towel, and set it aside while you mix up the cream cheese filling.

    rolling pumpkin roll cake up in flour sack towel

    Rolling up your pumpkin roll in a towel is supposed to help it not be too moist and also help it not crack. It may or may not crack while you’re doing the final rolling; just take your time and don’t rush.

    Once your filling is mixed up and creamy smooth, unroll the cake and spread the filling on the cake.

    spread cream cheese filling onto pumpkin roll cake before rolling

    Then roll the cake back up into a scrumptious pumpkin roll (minus the towel).

    pumpkin roll sprinkled with powdered sugar on a wooden cutting board

    Wrap it in plastic wrap, and let it cool in the fridge for about an hour.

    You can slice it up when you’re ready to serve it, but keep any leftovers in the fridge.

    sliced pumpkin roll on an ivory plate for Thanksgiving and Christmas

    Mmmm…. mmmm…. Such a yummy, moist, sponge-like cake roll! The caramel cream cheese filling is the BEST!

    Pumpkin roll is definitely one of my favorite Thanksgiving recipes of all time.

    bite of pumpkin roll on a fork with ivory plate

    CAN I FREEZE A PUMPKIN ROLL?

    Yes, you can. Freezing a pumpkin roll shouldn’t hurt the integrity of your roll or your filling one bit.

    Just be sure to wrap it well in both plastic wrap and freezer paper or place it in a freezer bag for freezing. That way you can hopefully prevent freezer burn.

    pumpkin roll on wooden cutting board

    IF YOU LOVE PUMPKIN ROLL, YOU MAY LOVE THESE PUMPKIN RECIPES!

    Deliciously Moist Pumpkin Bread Recipe

    Soft and Fluffy Pumpkin Muffins

    Pumpkin Gooey Butter Cake

    Creamy No Bake Pumpkin Dessert

    Instant Pot Pumpkin Spice Cheesecake

    Old-Fashioned Pumpkin Pie

    Pumpkin Sugar Cookies

    Pumpkin Pear Spice Cake

    slices of pumpkin roll on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE A PUMPKIN ROLL:

    Stand Mixer or Hand Mixer – You can definitely mix a pumpkin roll by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Spoons and Measuring Cups

    Sifter

    Spatula

    Cake Tester or Toothpicks

    Jelly Roll Pan

    Flour Sack Towel

    PUMPKIN ROLL RECIPE

    If you love this pumpkin roll recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    The Most Scrumptious Pumpkin Roll Recipe Ever

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Best Pumpkin Roll Ever

    How to make the best pumpkin roll with a delicious caramel cream cheese filling. Classic Thanksgiving dessert recipe that’s sure to be a family favorite!

    Cake Roll:

    • 3 large eggs
    • 3/4 cup cane sugar
    • 2/3 cup pumpkin purée
    • 1 teaspoon lemon juice
    • 3/4 cup unbleached cake flour
    • 1 teaspoon baking powder
    • 1 teaspoon baking soda
    • 1 1/2 tablespoons pumpkin pie spice
    • 1/4 teaspoon ground cloves
    • 1/2 teaspoon salt

    Cream Cheese Filling:

    • 8 ounces cream cheese (softened)
    • 4 tablespoons salted butter (softened)
    • 1 cup powdered sugar
    • 1/2 teaspoon vanilla extract
    • 1/8 teaspoon caramel extract

    1. Pre-heat the oven to 375° F.

    2. In a large mixing bowl, combine the eggs and sugar.

    3. Add the pumpkin and lemon juice to the egg mixture, mixing until blended. Set aside.

    4. In a separate bowl, whisk together the cake flour, baking powder, baking soda, spices, and salt.

    5. Add the dry ingredients to the pumpkin mixture, mixing well.
    6. Add a sheet of wax paper to a jelly roll pan. Then spray it with cooking spray.
    7. Spread the batter onto the wax paper, spreading it out evenly and smoothly.

    8. Bake at 375° F for about 15 minutes or until a toothpick or cake tester inserted in the center comes out clean. 

    9. Remove the cake from the oven and cool for 15 minutes.

    10. Turn the cake onto a clean flour sack towel sprinkled with extra powdered sugar. Cool 10 minutes longer.

    11. Carefully peel off the wax paper; then roll the cake up in the towel and set it aside while you mix up the cream cheese filling.

    12. Beat together the softened cream cheese and butter.

    13. Mix in the powdered sugar, vanilla extract, and caramel extract, mixing until smooth.

    14. Unroll the cake and evenly spread the filling over it.
    15. Remove the towel and roll the cake back up into a pumpkin roll.
    16. Wrap the cake in plastic wrap and chill for at least 1 hour.
    17. Slice before serving and enjoy! Keep leftover slices refrigerated.

    *You can use either canned pumpkin or homemade pumpkin purée. They’re the same thing, so it doesn’t matter which one you use.

    Desserts, Thanksgiving
    American
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    the most scrumptious pumpkin roll ever
    how to make the most scrumptious pumpkin roll ever
  • Gooey Butter Cake

    Gooey Butter Cake

    Make a simple and easy St. Louis style gooey butter cake using a cake mix. Ooey gooey recipe for the best dessert you’ll ever have!

    Growing up in St. Louis, gooey butter cake was a pretty popular dessert. My mom made it every once in awhile, and it was always so good.

    slice of gooey butter cake with blackberries on an ivory plate with fork

    St. Louis gooey butter cake is the perfect mix of ooey gooey, chewy, cream cheese deliciousness. With a chewy edge, crackling top, and soft gooey middle, it’s the best of the best when it comes to dessert recipes.

    The original butter cake recipe comes from a school cookbook (from my elementary school), but I kinda changed it up just a little bit.

    If you love this gooey butter cake, you’ll love my pumpkin gooey butter cake too.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR GOOEY BUTTER CAKE!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious ooey gooey butter cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    gooey butter cake baked in blue baking dish and dusted with powdered sugar

    ST. LOUIS GOOEY BUTTER CAKE

    Gooey butter cake was a staple growing up in St. Louis. St. Louis foods are the best!

    I know right where you can find the best gooey butter cake in that wonderful city too. In fact, this yummy dessert is one of my 5 reasons why you should visit Soulard Market!

    WHY USE A CAKE MIX?

    Back in the day, cake mix recipes were pretty popular. We’d make all kinds of easy cake mix desserts, like cake mix cookies and cake mix cakes.

    My favorite lemon poke cake with lemon glaze uses a box cake mix.

    slice of gooey butter cake on ivory plate with blackberries

    The recipes were easy, simple, and always delicious. And back then box cake mix hardly cost anything, definitely less than a dollar.

    This recipe comes from those bygone days. And while I plan on developing an actual gooey butter cake from scratch, as in no cake mix, I’m not sure it can beat this family favorite recipe.

    CAN I FREEZE GOOEY BUTTER CAKE?

    While I’ve never needed to freeze it, I see no reason why you can’t freeze this cake. Just make sure it’s covered well so it doesn’t get freezer burn.

    Also, allow enough time for it to thaw once you’re ready to get it out and serve it.

    TIPS FOR HOW TO MAKE AN OOEY GOOEY BUTTER CAKE

    First up, the crust…

    Start by melting the butter. Then beat 2 eggs and mix together with the butter.

    mixing ingredients for cake mix gooey butter cake crust in blue mixing bowl with hand mixer

    And here’s where the cake mix comes in… You’ll need to mix that butter and egg mixture together with the cake mix. Then spread the mixture in an un-greased 9″x13″ cake pan.

    unbaked gooey butter cake crust in blue baking dish ready to bake

    Next up, the filling…

    Mix together the other 2 eggs, cream cheese, and powdered sugar.

    mixing ooey gooey butter cake filling in blue bowl with hand mixer

    Then spread it over the crust as a second layer to the cake.

    gooey butter cake filling topping the cake mix crust in a blue baking dish

    And that’s it! You’ll bake it for about 40 minutes, or until a toothpick comes out barely gooey.

    If you’re not sure, you can also check the internal temperature of the cake with a baking thermometer. According to The Kitchn, the internal temperature should reach 210°F.

    baked gooey butter cake in blue baking dish

    After it’s cooled for about 10 to 15 minutes, you can dust it with powdered sugar.

    powdered sugar dusted gooey butter cake in baking dish

    IF YOU LOVE THIS RECIPE, HERE ARE A FEW MORE CAKE MIX RECIPES YOU WILL LOVE:

    Strawberry Jello Cake Flag Cake

    Grass Block Minecraft Cake

    Raspberry Chocolate Cake in about a Minute

    gooey butter cake made with butter cake recipe using box cake mix, sliced in baking dish

    KITCHEN TOOLS YOU’LL NEED TO MAKE GOOEY BUTTER CAKE

    Stand Mixer or Hand Mixer – You can definitely mix gooey butter cake by hand, but a mixer enables you to get a really smooth cake batter.

    Measuring Cups

    Spatula

    9″ x 13″ Cake Pan

    Cake Tester or Toothpicks

    Baking Thermometer

    Powder Shaker – Such a nifty tool for dusting powdered sugar on your cake evenly; and it comes with stencil designs you can use for other sweet recipes.

    GOOEY BUTTER CAKE RECIPE

    If you love this gooey butter cake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    Gooey Butter Cake Recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Gooey Butter Cake

    Make a simple and easy St. Louis style gooey butter cake using a cake mix. Ooey gooey recipe for the best dessert you’ll ever have!

    • 1/2 cup salted butter (melted)
    • 4 large eggs
    • 15.25 ounces yellow cake mix ((1 box))
    • 8 ounces cream cheese
    • 3 3/4 cups powdered sugar

    1. Pre-heat the oven to 350° F.

    2. Beat 2 of the eggs together with the melted butter.

    3. Add the cake mix to the butter mixture, and mix well.

    4. Spread the mixture in an un-greased 9"x13" cake pan.
    5. Mix together the remaining 2 eggs, the cream cheese, and the powdered sugar.
    6. Spread the mixture onto the crust as a second layer to the cake.

    7. Bake at 350° F for about 40 minutes, or until a toothpick inserted in the center comes out barely gooey.

    8. Once the cake is fully cooked, remove it from the oven, and allow it to cool for about 10 to 15 minutes.

    9. Then using a shaker, lightly sprinkle powdered sugar over the entire cake.

    10. Allow the cake to cool and serve.

    *You can also use a butter recipe yellow or white cake mix for this recipe.

    **If you’re not sure if the cake is done, you can check the internal temperature of the cake with a baking thermometer (see above commentary for more).

    Cakes & Cupcakes, Desserts
    American
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  • Moist and Fluffy Chocolate Cupcakes

    Moist and Fluffy Chocolate Cupcakes

    Chocolate Cupcakes – Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Frost with butterbeer buttercream frosting for the most decadent dessert!

    These chocolate cupcakes really should be called death by chocolate cupcakes because that’s how I felt after taking just one bite. They’re so light, fluffy, and moist, it’s really easy to chow down on 2 or 3 before you even realize it.

    bite out of moist and fluffy chocolate cupcakes with butterbeer buttercream frosting

    Cupcakes are so easy to make, but I’m going to share a few tips with you for how to make a cake moist, fluffy, and soft. In fact, these cupcakes will likely be the softest cupcakes you’ve ever made.

    Top them off with a butterbeer buttercream frosting, and you’ve got the makings of a most decadent dessert.

    easy chocolate cupcakes with butterbeer buttercream frosting and brown paper cupcake liners on a white marble countertop

    I’ve loved cupcakes since I was a little girl; every year my mom would make a batch of cupcakes for me to take to school and share with my friends on my birthday.

    This chocolate cupcake recipe is perfect for a child’s birthday, for the holidays, or even for a fun after school treat for your kids. It makes the best Minecraft birthday cupcakes.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR CHOCOLATE CUPCAKES!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious chocolate cupcake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    HOW TO MAKE CAKE MOIST (OR IN THIS CASE CUPCAKES)

    I’ve had a love/hate relationship with homemade cake recipes in the past; sometimes I’ve gotten them right and sometimes they’ve been total flops. Thankfully, these cupcakes turned out perfect!

    homemade chocolate cupcakes with a blue striped towel on a white marble countertop

    There are a few steps I took to ensure that our chocolate cupcakes would be very light, fluffy, and moist, just like my favorite yellow cake. And the steps I took to make moist chocolate cake actually worked.

    • Use a mixture of butter and oil to make a moist cake.
    • When you cream the butter and sugar (or mix the butter and sugar), do so for a good 5 to 8 minutes.
    • When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.
    separating eggs using an egg yolk separator and a Pyrex measuring cup for chocolate cupcakes recipe
    • Use buttermilk instead of regular milk. In fact, you can make your own buttermilk; I’ll show you how below. What buttermilk does is break down the gluten, which makes your cake softer.
    • Use cake flour to make a lighter, softer cake. It really does make a difference.
    • Sift your flour and dry ingredients together at least 3 times. My grandma would’ve said 7; she was a real stickler about sifting.
    • Don’t mix the cake batter too long after adding the flour. Mix it just until it’s mixed. You can even alternate the flour mixture with the milk to be more aware of how long you’re mixing. Over mixing can make a cake more dense.

    HOW TO MAKE YOUR OWN BUTTERMILK SO YOU DON’T HAVE TO BUY IT

    We almost never buy buttermilk. We just never use it because I know I can make my own when I’m baking.

    My mom taught me this little trick when I was younger.

    Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    ingredients to make buttermilk for chocolate cupcakes recipe, including vinegar and whole milk, with Pyrex measuring cup on tile counterop

    Before you know it, you have sour milk or buttermilk. Works like a charm!

    CAN I MAKE THESE CUPCAKES AHEAD OF TIME AND FREEZE THEM?

    You can! In fact, Life as a Strawberry has a really helpful tutorial for How to Store and Freeze Cupcakes.

    TIPS FOR HOW TO MAKE CUPCAKES

    Start by making your buttermilk and setting it aside so it can do its thing.

    Then cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want.

    sifting dry ingredients for chocolate cupcakes into white batter bowl

    Sift your dry ingredients together at least 3 times.

    Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.

    batter for chocolate cupcakes in white mixing bowl with spatula

    Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is mixed.

    Add cupcake liners to 2 large muffin tins, and pour or dispense batter into each cup, filling it 3/4 of the way full.

    not yet baked chocolate cupcakes in brown paper cupcake liners in muffin pan

    Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.

    baked chocolate cupcakes in muffin pan on white marble countertop

    Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack. You can use a table knife to go around the edges of the cupcakes if they stick to the pan at all.

    bite out of moist chocolate cupcakes

    Allow them to fully cool before attempting to ice the cupcakes.

    Then top with a cupcake frosting like this deliciously creamy butterbeer buttercream frosting or regular buttercream frosting for the best chocolate cupcake recipe ever. Yum!

    frosting dark chocolate cupcakes with butterbeer buttercream frosting

    MORE CUPCAKE RECIPES YOU WILL LOVE:

    Lime Vanilla Poke Cake Cupcakes

    Scrumptious Poke Cake Lemon Cupcakes

    Strawberry Filled Vanilla Cupcakes

    Chocolate Bunny Tail Cupcake Bites

    Valentine Snack Cakes Copycat Recipe

    fluffy and moist chocolate cupcakes with butterbeer buttercream frosting on white marble countertop

    KITCHEN TOOLS YOU’LL NEED TO MAKE CHOCOLATE CUPCAKES

    Stand Mixer or Hand Mixer – You can definitely mix chocolate cupcakes by hand, but a mixer enables you to get a really smooth cupcake batter.

    Measuring Spoons and Measuring Cups

    Egg Yolky Separator – Who doesn’t love a cute egg yolk separator?

    Spatula

    Muffin Pan with Cupcake Liners

    Batter Dispenser – This makes it really easy to fill the cupcake liners.

    Cake Tester or Toothpicks

    Wire Rack

    Cake Decorating Kit with Tips and Pastry Bags – If you decide to decorate your cupcakes or even just want to swirl the icing on.

    CHOCOLATE CUPCAKE RECIPE

    If you love this moist chocolate cupcake recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    moist and fluffy chocolate cupcakes recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

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    Moist and Fluffy Chocolate Cupcakes

    Ultimate recipe for the best chocolate cupcakes that are so moist and fluffy. Frost with butterbeer buttercream frosting for the most decadent dessert!

    • 1/2 cup unsalted butter
    • 1/2 cup canola oil
    • 1 1/2 cups pure cane sugar
    • 2 large eggs (separated*)
    • 1 teaspoon vanilla extract
    • 1 1/2 cups buttermilk
    • 2 cups cake flour
    • 1/2 cup dark cocoa powder
    • 1 1/2 teaspoons baking soda
    • 1 teaspoon salt
    1. Pre-heat the oven to 350°.
    2. If you’re making buttermilk, make it first and set aside.**
    3. Cream (or mix) the butter, oil, and sugar together for a good 5 to 8 minutes. 
    4. You can also cream the egg yolks and vanilla extract in with the sugar mixture if you want, or you can add them in after the butter and sugar mixture is creamed.
    5. Meanwhile, sift the dry ingredients together at least 3 times.
    6. Then alternate adding the dry ingredients with the buttermilk to your creamed mixture, mixing after each addition.
    7. Finally, when everything is mixed together, fold in the egg whites and mix together just until the batter is blended.
    8. Add cupcake liners to 2 large muffin tins, and pour or dispense the batter into each cup, filling each cup 3/4 of the way full.
    9. Bake at 350° for about 20 minutes, or until a toothpick or cake tester comes out clean.
    10. Let the cupcakes cool in the pan for about 10 minutes, then remove to a wire rack.*** 
    11. Allow the cupcakes to fully cool before attempting to ice them. Then top with this deliciously creamy butterbeer buttercream frosting.****

    *When mixing the other wet ingredients in with your creamed mixture, only add the yolks of the eggs. Wait to fold the egg whites in after all the other ingredients have been added and mixed.

    **You can make your own buttermilk or sour milk. Just add about a tablespoon of distilled white vinegar to a cup or two of milk; I usually use a tablespoon for every 1 to 2 cups of milk. Stir and let sit for 5 to 10 minutes.

    ***You can use a table knife to go around the edges of the cupcakes if they stick to the pan at all.

    ****Icing not included in nutritional facts. See nutritional info for the butterbeer buttercream frosting at the link above.

    Cakes & Cupcakes
    American
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  • 50+ Mouthwatering Apple Recipes

    50+ Mouthwatering Apple Recipes

    Apple Recipes – What to do with apples! 50 of the most mouthwatering apple recipes, including desserts, Crockpot recipes, preserving and canning, and more delicious ideas!

    Mouthwatering apple recipes for what to do with apples

    We’ve spent the last couple of months making weekly trips to the orchard and making all sorts of delicious apple recipes. I’ll tell ya, I’m really going to miss the orchard when it closes for the season.

    There is nothing quite like apples fresh off the tree. And there’s nothing quite like fresh apple recipes like apple pie, applesauce, and apple butter.

    From preserving apples to baking apple desserts and even making dinner, there’s really no limit on what to do with apples. There are so many ways you can use these wonderful fruits.

    APPLES ARE GOOD FOR YOU TOO!

    Apples taste so good, it almost seems wrong that they’re so good for us.

    Did you know apples are a good source of the following…

    • Vitamin C
    • Potassium
    • Antioxidants
    • Fiber

    Not that desserts are necessarily good for us, but apples themselves and some of the things you can make with them, can pack quite the punch when it comes to nutrients our bodies need.

    Below you’ll find 50 ways to use apples, plus kitchen tools you may need when working with apples.

    mouthwatering delicious apple recipes

    KITCHEN TOOLS YOU MAY NEED FOR MAKING APPLE RECIPES

    Apple Corer/Peeler/Slicer – This actually makes the process of chopping up the apples a lot quicker.

    Paring Knife – for trimming off any bad spots or slicing the apples. My paring knife is kinda like my spatula… I can’t cook without it.

    Food Mill or Immersion Blender – You might want this if making applesauce or apple butter.

    Jars and Lids – I prefer jelly jars or pint jars. In fact, we usually try to keep our pantry stocked with jars. But don’t forget the lids and rings. They can be easy to forget, and before you know it, you have all the jars you need but no lids.

    8-Quart Instant Pot

    Slow Cooker

    Pastry Blender – I love my simple pastry blender. The mixture doesn’t get stuck in it like it does the bigger pastry blenders.

    Rolling Pin – Definitely need this if you’re making pies.

    Glass Pie Plates – This pie plate is my old faithful pie plate; I’ve had it forever, probably since we got married. Mine actually has the fluted edge sorta built in too, so you can press it in and get somewhat of a decorative edge without a lot of handiwork on your part.

    Adjustable Pie Shield – Protects your pie crust from burning.

    Muffin Tin or Bread Pan

    Baking Sheet, Baking Pan, or Bundt Pan

    50 APPLE RECIPES – WHAT TO DO WITH APPLES

    Here are a few yummy apple recipe ideas, including some really great ways to preserve apples so your family can enjoy them for weeks to come.

    You’ll find recipes for preserving apples, canning apples, dehydrating apples, apple desserts, apple muffins, apple cinnamon snacks, and even some savory apple recipes!

    Instant Pot Apple Butter – Adventures of Mel

    Instant Pot Apple Butter

    Easy CrockPot Apple Butter – Adventures of Mel

    Crock Pot apple butter in a jar with small wooden spoon

    Stovetop Traditional Apple Butter Recipe

    stovetop apple butter in jelly jar with small wooden spoon

    Gluten-Free Apple Crisp – My Gluten-Free Kitchen

    Gluten-Free Apple Crisp

    Easy Baked Apples – Create Kids Club

    Easy Baked Apples

    Caramel Apple Dump Cake

    caramel apple dump cake on white plate with fork

    Sliced Caramel Apple Pops – Busy Mommy Media

    Sliced Caramel Apple Pops

    How to Make Apple Juice without a Juicer – Adventures of Mel

    How to Make Apple Juice without an Apple Juicer

    Baked Apple Cinnamon Donuts {Gluten-Free, Dairy-Free} – Mama Knows Gluten Free

    Baked Apple Cinnamon Donuts

    Puff Pastry Apple Tart with Goat Cheese and Honey – Umami Girl

    Puff Pastry Apple Tart with Goat Cheese and Honey

    Apple Pie Turnovers – Butter Your Biscuit

    Apple Pie Turnovers

    Easy No-Peel Instant Pot Applesauce – Adventures of Mel

    Easy No-Peel Instant Pot Applesauce

    Paleo Apple Blondies with Maple Coconut Glaze – What Great Grandma Ate

    Paleo Apple Blondies with Maple Coconut Glaze

    Apple Protein Muffins – One Clever Chef

    Apple Protein Muffins

    How to Make Apple Chutney – Cadry’s Kitchen

    How to Make Apple Chutney

    No-Peel Instant Pot Cinnamon Applesauce – Adventures of Mel

    No-Peel Instant Pot Cinnamon Applesauce

    Chicken and Apple Cheddar Dumplings – Sugar Dish Me

    Chicken and Apple Cheddar Dumplings

    Salted Caramel Apple Cheesecake with Pecan Crisp Topping – The Unlikely Baker

    Salted Caramel Apple Cheesecake with Pecan Crisp Topping

    Apple Pie Filling – Beyond the Chicken Coop

    Apple Pie Filling

    Homemade Apple Jelly without Pectin – Adventures of Mel

    Homemade Apple Jelly without Pectin

    Mouthwatering Gluten Free French Apple Cake – Fearless Dining

    Mouthwatering Gluten Free French Apple Cake

    Homemade Oven Baked Apple Chips – She Loves Biscotti

    Homemade Oven Baked Apple Chips

    Dutch Apple Crumb Pie – Adventures of Mel

    slice of Dutch apple crumb pie with fork on white plate

    Bourbon Apple Pecan Bread Pudding – Soulfully Made

    Bourbon Apple Pecan Bread Pudding

    Sugar Free Apple Butter Recipe – Eating Richly

    Sugar Free Apple Butter Recipe

    Apple Walnut Bread Stuffing – Adventures of Mel

    Apple Walnut Bread Stuffing

    Sugar-Free Stuffed Baked Apples – Veganosity

    Sugar-Free Stuffed Baked Apples

    Greek Yogurt Apple-Cinnamon Bread – Kristine’s Kitchen

    Greek Yogurt Apple-Cinnamon Bread

    HALFWAY THERE…

    Easy Slow Cooker Mulled Cider – Adventures of Mel

    Easy Slow Cooker Mulled Cider

    Delicious Toffee Apples – Supergolden Bakes

    Delicious Toffee Apples

    Apple Cinnamon Overnight Oats – Natalie’s Happy Health

    Apple Cinnamon Overnight Oats

    Homemade Apple Galette – Marsha’s Baking Addiction

    Homemade Apple Galette

    Apple Bundt Cake with a Caramel Cream Cheese Glaze – Adventures of Mel

    Apple Bundt Cake with a Caramel Cream Cheese Glaze

    Caramel Apple Mini Cheesecake – Sweet Spicy Kitchen

    Caramel Apple Mini Cheesecake

    Apple Cinnamon Pumpkin Seed Trail Mix – Adventures of Mel

    Apple Cinnamon Pumpkin Seed Trail Mix

    Caramel Apple Pops – DIY Candy

    Caramel Apple Pops

    Apple Dumplings – Celebrating Sweets

    Apple Dumplings

    Apple Cinnamon Buttermilk Pancakes – Adventures of Mel

    Apple Cinnamon Buttermilk Pancakes

    Easy Blackberry & Apple Jam – Fab Food 4 All

    Easy Blackberry and Apple Jam

    Pumpkin Pie Applesauce {in the Instant Pot} – We Are Not Martha

    Pumpkin Pie Applesauce

    Classic Apple Pie Recipe – Saving Room for Dessert

    Classic Apple Pie Recipe

    Maple Pork Chops with Apples and Onions – Adventures of Mel

    Maple Pork Chops with Apples and Onions

    Easy French Apple Jam Recipe – The View from Great Island

    Easy French Apple Jam Recipe

    Pull Apart Apple Cinnamon Bread – Baking with Mom

    Pull Apart Apple Cinnamon Bread

    Make Your Own Apple Sugar – Learning and Yearning

    Make Your Own Apple Sugar

    Caramel Apple Donut Holes – Adventures of Mel

    Caramel Apple Donut Holes

    3 Minute Sugar Free Instant Pot Pear Applesauce – Recipes to Nourish

    3 Minute Sugar Free Instant Pot Pear Applesauce

    Apple Quickie Recipe – Adventures of Mel

    Apple Quickie Recipe

    One-Minute Apple Cinnamon Muffins – Mighty Mrs.

    One-Minute Apple Cinnamon Muffins

    Apple Stuffing Crusted Pork Chops – Caroline’s Cooking

    Apple Stuffing Crusted Pork Chops

    Apple Crumble without Oats – Adventures of Mel

    apple crumble without oats, with scoop of vanilla ice cream, on white plate with fork

    Spiced Pomegranate Apple Cider Mulled Wine – Good Life Eats

    Spiced Pomegranate Apple Cider Mulled Wine

    Looking for more fall favorites?

    Deliciously Moist Pumpkin Bread Recipe

    Creamy No Bake Pumpkin Dessert

    Pumpkin Sugar Cookies

    Classic Pecan Pie

    Pumpkin Spice Gooey Butter Cake

  • Dreamy Butterbeer Buttercream Frosting

    Dreamy Butterbeer Buttercream Frosting

    Butterbeer Buttercream Frosting – Harry Potter fans unite with this dreamy butterbeer buttercream frosting. Easy recipe for a fluffy icing, perfect for cupcakes and cake decorating!

    fluffy butterbeer buttercream frosting on dark chocolate cupcakes on white marble countertop

    Being the Harry Potter fan that I am, I thought it only appropriate to create a yummy butterbeer buttercream frosting. This recipe is one you will definitely enjoy, especially if you love both butterbeer and buttercream icing.

    After creating my own butterbeer recipe, my friend Linda from Life on Summerhill, suggested I make a butterbeer frosting. I mean, how brilliant is she?!

    This frosting is so creamy delicious on my favorite dark chocolate cupcakes. You’re going to love it.

    spreading butterbeer buttercream frosting onto dark chocolate cupcakes with a table knife

    It’s a mix of that buttery butterscotch flavor with the creamy texture of a dreamy buttercream frosting. So scrumptious!

    Add butterbeer to your breakfast and brunch plans with butterbeer pancakes from scratch. They’re oh so delicious.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR BUTTERBEER BUTTERCREAM FROSTING!

    If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the scrumptious butterbeer buttercream frosting recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    swirl of butterbeer buttercream frosting on dark chocolate cupcakes on white marble counter

    FIRST OF ALL, WHAT IS BUTTERBEER?

    Let’s get down to the nitty gritty of what butterbeer actually is.

    We first tried butterbeer while visiting the Wizarding World of Harry Potter at Universal Orlando. It’s a drink made famous by the Harry Potter series of books, written by J.K. Rowling.

    It’s a buttery, butterscotch, sweet drink, with a hint of caramel, that’s served hot or cold. It’s described as a “less-sickly butterscotch” and even has a little bit of fizz to it.

    Fandom explains what butterbeer is, where it came from, and what it’s all about.

    WHY DO YOU USE BUTTER INSTEAD OF SHORTENING?

    In my original buttercream frosting recipe, as well as my chocolate buttercream frosting, I explain why I prefer to use salted butter and make my buttercream without shortening.

    Using all butter creates a very flavorful frosting, perfect for that buttery butterbeer taste.

    swirled butterbeer buttercream frosting on chocolate cupcakes

    I also recommend using salted butter, because the salt in the butter adds a richness to your buttercream. It gives it a zing that unsalted butter just can’t do.

    Also, it’s so much easier to use salted butter over trying to add salt to your frosting, especially when trying to get a good consistency and texture.

    While shortening does add stability to the recipe, heavy whipping cream can do the same thing.

    easy butterbeer buttercream frosting swirled onto chocolate cupcakes on white marble countertop with muffin tin and light blue kitchen towel

    CAN I FREEZE BUTTERBEER BUTTERCREAM FROSTING?

    Yes, you absolutely can! If you think about it, bakeries put their cakes in a cooler to store them for their customers.

    Freezing won’t hurt the texture, consistency, or flavor of your frosting. I always have a little bit of icing leftover, and I usually freeze it for the next time we need it.

    BUTTERBEER BUTTERCREAM ICING INGREDIENTS YOU’LL NEED:

    TIPS FOR HOW TO MAKE BUTTERCREAM FROSTING WITH A TASTE OF BUTTERBEER

    Making homemade buttercream frosting is easy. Butterbeer buttercream frosting is no different, besides a few extra ingredients.

    mixing butterbeer buttercream frosting in white mixing bowl
    • First, make sure you soften the butter. Try to get it out ahead of time and let it soften naturally; don’t be like me and use the microwave to soften it, therefore melting it.
    • Next, mix together the softened butter, vanilla extract, butter extract, caramel extract, butterscotch topping, heavy whipping cream, and cream soda.
    • Add in the powdered sugar, and mix everything together for 2 to 3 minutes, mixing well.

    Finally, if your frosting seems a little thin, you can add in a little extra powdered sugar until you reach the desired consistency.

    chocolate cupcakes topped with swirls of creamy butterbeer buttercream frosting

    You’ll end up with a very smooth, creamy, fluffy buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. And it tastes divine!

    bite out of chocolate cupcake topped with fluffy butterbeer buttercream frosting

    MORE HARRY POTTER FOOD YOU WILL LOVE:

    Polyjuice Potion recipe

    And my friend Linda will show you how to make the prettiest decorations for a Harry Potter celebration!

    chocolate cupcakes with swirls of butterbeer buttercream frosting on top

    KITCHEN TOOLS YOU MAY NEED TO MAKE BUTTERBEER BUTTERCREAM FROSTING:

    Stand Mixer or Hand Mixer – You can definitely mix homemade frosting by hand, but a mixer enables you to get a really smooth texture.

    Measuring Spoons and Measuring Cups

    Spatula

    Cake Decorating Kit with Tips and Pastry Bags

    BUTTERBEER BUTTERCREAM FROSTING RECIPE

    If you love this butterbeer buttercream frosting recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    butterbeer buttercream frosting recipe

    CONNECT WITH ADVENTURES OF MEL!

    Be sure to follow me on social, so you never miss a post!

    Facebook | Pinterest | YouTube | Instagram | Twitter

    Sign up to receive my newsletter, filled with delicious recipes and outdoor travel adventures, in your inbox:

    FREE EMAIL SUBSCRIPTION

    Dreamy Butterbeer Buttercream Frosting

    Harry Potter fans unite with this dreamy butterbeer buttercream frosting. Easy recipe for a fluffy icing, perfect for cupcakes and decorating!

    • 1 cup salted butter (softened)
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon butter extract
    • 1/4 teaspoon caramel extract
    • 1 tablespoon butterscotch topping
    • 5 cups powdered sugar
    • 3 tablespoons heavy whipping cream
    • 1 tablespoon cream soda
    1. Mix together the softened butter*, vanilla extract, butter extract, caramel extract, butterscotch topping, heavy whipping cream**, and cream soda.
    2. Add in the powdered sugar, and mix everything together for 2 to 3 minutes, mixing well.
    3. If your frosting seems a little thin, you can add in a little extra powdered sugar until you reach the desired consistency.
    4. You’ll end up with a very smooth, creamy, butterbeer buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. It tastes divine!

    *Make sure you soften the butter first. Try to get it out ahead of time and let it soften naturally. Don’t be like me and use the microwave to soften it, therefore melting it.

    **You can use milk instead of heavy whipping cream, but you may end up with a softer icing, especially at room temperature.

    Desserts
    American
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  • 20+ Easy Halloween Movie Night Snacks Anyone Can Make

    20+ Easy Halloween Movie Night Snacks Anyone Can Make

    Your go to list of favorite Halloween movie night snacks and treats for the whole family. Easy, spooky snacks and desserts both kids and adults will love. So easy, anyone can make them!

    Halloween is right around the corner. If you’re hosting a Halloween party or movie night, you’re probably looking for the best Halloween movie night snacks you can make in a jiffy.

    Halloween movie night snacks in collage photo, including spider cookies, Frankenstein brownies, monster cookies, Corn Flake bars, and mummy brownies

    I’ve got you covered with 20+ ideas for yummy Halloween movie desserts and Halloween food snacks, some sweeter than others.

    When it comes to Halloween party food, you can jazz up just about any type of food to make it festive, and in this case a little spooky too.

    Not a Fan of Scary?

    I’m not a fan of really scary stuff either, whether it’s horror flicks and slasher films, or scary treats. I mean, the scary movies I do like are either old Alfred Hitchcock films or more thriller type movies like The Sixth Sense or A Quiet Place.

    So I tend to err on the side of somewhat spooky but also cute and fun when it comes to Halloween desserts and Halloween snacks for party events (even this cute Garfield Halloween costume I made).

    When Should You Host Your Halloween Movie Night?

    If you want to host more than just a family movie night, you’ll want to consider the perfect time of year to host.

    While Halloween night might be a little busy for most people, what with trick-or-treating and parties or events, you might think about hosting in the weeks leading up to Halloween.

    Really, anytime during Halloween season in the month of October, and probably a weekend, will be the best time that works with most people’s schedules. So pick a time, tell your friends and family, and start planning a really fun night.

    best Halloween movie night snacks, dessert, and Halloween treats, including decorated Halloween brownies

    Tips and Tricks for Easy Halloween Treats

    Here are a few tips for keeping things easy in the kitchen when you’re figuring out what to make for Halloween movie night:

    • Save time by buying pre-baked. If you need a baked treat, save time by using a mix or buying it already pre-made. While I love homemade and it’s my first choice, it’s not always feasible, especially when life gets really busy.
    • If you need icing or frosting, again, buy pre-made. No judgment here.
    • Need to pipe icing onto your Halloween treats? Use icing tubes you can get at any grocery store in the baking aisle.
    • Think of how you can use already made foods in a creative way… For example, making donuts or Oreo cookies into spiders or Twix bars into mummies (see recipes below).
    • Make no bake desserts. Because no bake is awesome.
    • Instead of cookies, make bars. Instead of cake pops, make a whole cake. Think easy.
    • Need a pie crust? Again, use a pre-made crust. Or make a shortcut no-roll pie crust.
    • Think about putting together a buffet, like maybe a caramel apples buffet with melted caramel and fun toppings.
    • Put together a charcuterie board, in this case a Halloween movie night snack board, and set it on your coffee table in the living room. Finger foods on a board make great snacks!
    • Veggie trays and salty snacks are always a great idea.

    Kitchen Tools You May Need to Make Halloween Movie Treats

    Halloween Movie Checklist

    Of course, we’d be remiss to not mention a few family favorite Halloween movies to go along with your tasty snacks… Again, I’m keeping it pretty family-friendly here, so if you want scary horror movie marathons of movies like Nightmare on Elm Street, I ain’t your girl.

    Here are just a few suggestions…

    • It’s the Great Pumpkin, Charlie Brown (because of course)
    • Beetlejuice
    • Hocus Pocus
    • Practical Magic
    • Harry Potter collection
    • Tim Burton’s The Nightmare Before Christmas
    • The Addams Family
    • The Haunted Mansion
    • Ghostbusters
    • Edward Scissorhands
    • Halloweentown
    • Coraline
    • Gremlins
    • Goosebumps
    • The Sixth Sense

    20+ Halloween Movie Night Snacks

    Here are a few yummy recipe ideas for your Halloween party food menu, including some really cute Halloween treats all your guests will love. All of these treats will have a slightly spooky feel and maybe even a cute factor going for them too.

    You’ll find easy Halloween food, sweet treats, and movie snacks like Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

    [wprm-recipe-roundup-item id=”41000″ name=”Twix Bar Mummy Brownies” summary=”<p><a href=%22null%22></a>Twix Bar mummy brownies are quick and easy Halloween treats you can make with a box mix, fun size candy, icing, and candy eyes!</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://www.prettymyparty.com/easy-mini-chocolate-donut-spiders/” name=”Mini Chocolate Donut Spiders” summary=”<p>Make mini chocolate donut spiders with mini donuts, pretzels, candy eyeballs, and chocolate sprinkles. Spooky treats kids will love!</p>” button=”Get the Recipe” image=”36905″] [wprm-recipe-roundup-item link=”https://www.burlapandblue.com/halloween-treat-idea-easy-dipped-pretzels/” name=”Halloween Dipped Pretzels” summary=”<p>Kids can help make these super cute no bake Halloween dipped pretzels with candy melts and candy eyeballs. Such a fun activity for a party!</p>” button=”Get the Recipe” image=”36906″] [wprm-recipe-roundup-item id=”41010″ name=”Pumpkin Patch Brownies” summary=”<p>How to make quick and easy pumpkin patch Halloween brownies for kids, a fun Halloween treat recipe with candy corn pumpkins and green icing!</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://www.mommyhatescooking.com/bake-spider-pudding-pie-3″ name=”No Bake Spider Pudding Pie” summary=”<p>Make a no bake spider pudding pie with a cream cheese filling in a chocolate cookie pie shell, and topped with the cutest Oreo cookie spiders.</p>” button=”Get the Recipe” image=”36909″] [wprm-recipe-roundup-item link=”https://www.sugarandsoul.co/goosebumps-punch-recipe/” name=”Goosebumps Halloween Punch” summary=”<p>You only need 4 ingredients to make this green Goosebumps Halloween punch. It's the perfect drink for a Halloween party!</p>” button=”Get the Recipe” image=”36910″] [wprm-recipe-roundup-item id=”41016″ name=”Peanut Butter Corn Flake Bars” summary=”<p>Mix up a batch of Corn Flake bars with peanut butter, marshmallows, peanuts, and candy corn. Quick and easy treats you can make in a jiffy!</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://www.mamagourmand.com/gluten-free-halloween-spider-cookies/” name=”No Bake Spider Cookies” summary=”<p>Easy no bake spider cookies will be a hit with both kids and adults this Halloween. These gluten-free cookies combine peanut butter cups and Rice Krispies for a cute treat all can enjoy!</p>” button=”Get the Recipe” image=”36912″] [wprm-recipe-roundup-item link=”https://artscrackers.com/2014/09/22/pumpkin-patch-pudding-fall-dirt-cups/” name=”Pumpkin Patch Pudding Cups” summary=”<p>Pumpkin patch pudding dirt cups are simple, so they're the perfect fall treat to involve kids in and enjoy on a Halloween movie night.</p>” button=”Get the Recipe” image=”36913″] [wprm-recipe-roundup-item id=”41004″ name=”Frankenstein Brownies” summary=”<p>Frankenstein brownies are the cutest Halloween treats. They're quick and easy frosted Halloween snacks anyone can make, and especially fun for kids. </p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://niftymom.com/2016/10/monster-treats-stick/” name=”Monster Treats on a Stick” summary=”<p>Dip Rice Krispie treats on a stick into melted purple, green, and orange candy melts. Then add candy eyes for fun monster treats on a stick!</p>” button=”Get the Recipe” image=”36915″] [wprm-recipe-roundup-item link=”https://recipesfromapantry.com/halloween-marshmallow-pops-monster/” name=”Monster Halloween Marshmallow Pops” summary=”<p>These Monster Halloween marshmallow pops are easy Halloween treats that require only 5 ingredients and come together in just a few minutes.</p>” button=”Get the Recipe” image=”36916″] [wprm-recipe-roundup-item id=”41008″ name=”Chewy Monster Cookies” summary=”<p>How to make soft and chewy monster cookies from scratch, loaded with peanut butter, oats, M&M's, and chocolate chips. But watch out, cuz they'll disappear fast!</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://crazyadventuresinparenting.com/2018/08/frankenstein-cupcakes-recipe.html” name=”Frankenstein Cupcakes Recipe” summary=”<p>If you’re in need of a non-scary Halloween recipe for a Halloween party, look no further! These Frankenstein cupcakes for Halloween are PERFECT!</p>” button=”Get the Recipe” image=”36918″] [wprm-recipe-roundup-item link=”https://www.homeandplate.com/blog/halloween-mummy-apple-crypts/” name=”Mummy Apple Crypts” summary=”<p>Turn a simple homemade apple pastry into a fun and healthy Halloween treat. Mummy apple crypts are cute yet scary and spooky.</p>” button=”Get the Recipe” image=”36919″] [wprm-recipe-roundup-item id=”41012″ name=”Whipped Cream Ghost Brownies” summary=”<p>Whipped cream ghost brownies are the easiest Halloween treats ever! Fun and spooky Halloween idea for kids, using whipped cream and candy eyeballs.</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://crayonsandcravings.com/witch-hat-cupcakes/” name=”Witch Hat Cupcakes” summary=”<p>Witch hat cupcakes are made by topping cupcakes with sugar cones and adding detail with icing. These Halloween cupcakes will be a hit at your Halloween party.</p>” button=”Get the Recipe” image=”36921″] [wprm-recipe-roundup-item link=”https://juliassimplysouthern.com/2018/08/white-chocolate-boo-nana-ghost-pops.html” name=”White Chocolate BOO-Nana Ghost Pops” summary=”<p>Make this fun and easy Halloween treat with melted white chocolate covered bananas that look like ghosts.</p>” button=”Get the Recipe” image=”36922″] [wprm-recipe-roundup-item id=”41022″ name=”Polyjuice Potion Recipe” summary=”<p>Brew a simple Polyjuice Potion recipe for a transformative experience at your Halloween or Harry Potter party. Easy, fun, non alcoholic, lime sherbet punch!</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://www.eatsamazing.co.uk/family-friendly-recipes/dessert-sweet-treat-recipes/ghostly-mini-cheesecake-bites-recipe” name=”Ghostly Mini Cheesecake Bites” summary=”<p>Ghostly mini cheesecake bites are the perfect dessert for a Halloween party. Whip up this quick & easy Halloween dessert in minutes – just 6 ingredients!</p>” button=”Get the Recipe” image=”36924″] [wprm-recipe-roundup-item link=”https://www.shelovesbiscotti.com/halloween-witch-finger-butter-cookies/” name=”Halloween Witch Finger Butter Cookies” summary=”<p>Hosting a Halloween movie night? Shape Buranelli cookies into witch finger cookies, and lay them in edible dirt. Creepy but delicious buttery witch cookies. </p>” button=”Get the Recipe” image=”36925″] [wprm-recipe-roundup-item id=”41014″ name=”Spooky Graveyard Brownies” summary=”<p>Easy graveyard brownies, perfect for your Halloween party. Use Milano cookies, Oreos, and candy pumpkins to decorate these spooky treats!</p>” button=”Get the Recipe”] [wprm-recipe-roundup-item link=”https://www.reneeskitchenadventures.com/2016/10/pumpkin-patch-cake.html” name=”Pumpkin Patch Cake” summary=”<p>Pumpkin patch cake starts with a simple made-from-scratch chocolate cake, topped with chocolate frosting and then decorated for the season with mellowcreme pumpkins. </p>” button=”Get the Recipe” image=”36928″]

    Hopefully, you’ve found plenty of Halloween inspiration for your Halloween party menu. Happy Halloween to you and yours!

    I always appreciate your feedback. Be sure to leave a comment, and follow me on Pinterest, Facebook, Instagram, and YouTube. You can subscribe to my email list too.

  • Deliciously Moist Pumpkin Bread Recipe

    Deliciously Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips. Thank you to WonderMix for sponsoring this recipe!

    There’s nothing quite like a pumpkin bread recipe to bring the taste of fall right into your very own kitchen. Filled with pumpkin and the flavors of pumpkin spice, this is one quick bread I look forward to every year.

    sliced loaf of homemade pumpkin bread on a wooden cutting board with a decorative pumpkin

    Pumpkin bread is a lot like banana bread. It has many of the same ingredients; only it has pumpkin instead of banana.

    While I haven’t tried it myself, I would think that you could also make muffins with this recipe, if you don’t want to actually make a bread loaf. The muffins will be sweet, moist, and everything you love about a fall morning.

    A couple weeks ago, I shared a buttermilk cornbread recipe we’d made, using milled corn from our WonderMill grain mill.

    baked pumpkin bread loaf in bread loaf pan

    Now with the help of my WonderMix, pumpkin bread is quite easy to make. You really just have to mix a few ingredients, pour the dough into a greased loaf pan, and bake it.

    Homemade pumpkin bread is the best! It’s right up there with pumpkin spice muffins and gingerbread loaf!

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PUMPKIN BREAD!

    If you’d rather skip all of my baking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to the deliciously easy pumpkin bread recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TELL ME MORE ABOUT WONDERMIX!

    WonderMix is “the kitchen mixer that’s built for life.” I love using my WonderMix when I’m baking.

    The WonderMix Revolution Mixer is an all-in-one kitchen mixer with optional attachments like cookie whips, a blender, and a food processor.

    WonderMix kitchen mixer with accessories, perfect for mixing up a pumpkin bread recipe

    Features of the WonderMix include the following:

    • 900-watt motor
    • Direct drive high torque transmission
    • 3 speeds and pulse function
    • Large 5.5-qt. bowl with handle that’s dishwasher safe
    • Dough hook
    • BPA free
    • Cord storage
    • and so much more… You can read more about the features on the WonderMix site.

    WHAT ATTACHMENTS CAN I GET FOR THE WONDERMIX?

    There are several attachments you can get to complement your WonderMix, including the blender, cookie whips, a slicer/shredder, meat grinder, grain flaker, and grain mill.

    HOW DOES THE WONDERMIX REALLY WORK?

    I love how easy the WonderMix is to use and how easy it is to clean up.

    The large capacity bowl is very important when mixing larger quantities of foods, and I love that it actually has a handle. I don’t have to wrestle with the bowl to remove the ingredients.

    handle on WonderMix kitchen mixer bowl with pumpkin bread recipe dough inside bowl

    I also like that the bowl is deep and ingredients don’t splatter out near as easily, if ever, while mixing. It also has a lid that prevents splatters and flour dust.

    The beaters really do mix the ingredients in the bowl; they don’t leave chunks of unmixed ingredients in the bottom. And while I do have to occasionally scrape the sides, this mixer does a really good job overall of mixing up my recipes.

    The speed did throw me for a loop at first because it doesn’t get louder the faster it goes. I wasn’t quite used to that.

    WonderMix kitchen mixer, perfect for fall pumpkin bread recipe

    It’s easy to scrape contents out of the bowl when I’m done mixing, even with the center console for the drive shaft there. And did I mention it’s easy to clean up, even after making a batch of homemade pumpkin bread?

    WHERE CAN I BUY PUMPKINS FOR PUMPKIN RECIPES?

    You can either use fresh pumpkin for this recipe or canned pumpkin.

    Fresh pumpkins are easy to find this time of year; you can buy pumpkins at any grocery store, pumpkin patch, or orchard. You can find canned pumpkin in the baking aisle of your nearest grocery store too.

    HOW DO I MAKE PUMPKIN PUREE?

    Homemade pumpkin purée is really easy to make. In fact, I have a recipe you can follow for homemade pumpkin purée.

    The recipe involves roasting the pumpkins and blending the pumpkin flesh into a smooth purée, meaning you can use the blender on your WonderMix to make the purée.

    homemade pumpkin bread recipe dough in WonderMix mixer bowl

    IS CANNED PUMPKIN THE SAME AS PUMPKIN PUREE?

    I got this question the other day from a reader… I can see how it might be a bit confusing because they can look quite different from each other.

    Canned pumpkin is, however, pumpkin purée. The only difference I see when using either/both is that homemade pumpkin purée can have a bit more water and be a little more juicy than store bought canned pumpkin.

    You can use either kind of pumpkin for this pumpkin bread recipe.

    TIPS FOR HOW TO MAKE PUMPKIN BREAD

    You’ll need a bread loaf pan to bake easy pumpkin bread. You’ll need to grease the pan well, either with cooking spray or with shortening/butter.

    mixing butter and sugar for pumpkin bread recipe in WonderMix kitchen mixer
    • Pre-heat the oven to 350°.
    • Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    mixing eggs into pumpkin bread recipe dough with WonderMix kitchen mixer
    • Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    • Mix the dry ingredients into the wet ingredients.
    sifting dry ingredients for pumpkin bread recipe
    • Then add the chopped walnuts and mix again.
    • You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.
    • Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    dough for pumpkin bread recipe in bread loaf pan
    • Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes.
    • Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    best pumpkin bread recipe, sliced on cutting board

    We love to slice our bread while it’s still slightly warm (but not too hot) and slather it with butter. It’s so good!

    slice of pumpkin bread with butter on white plate

    WHAT IF I DON’T HAVE PUMPKIN PIE SPICE?

    That’s ok! What is in pumpkin pie spice is a mixture of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

    You can use these spices, individually, if you have them. You’ll just need to use a smaller amount of each spice you choose to use, so they can work together to create the amount of pumpkin pie spice you would need, in this case, a teaspoon.

    I would definitely try to use cinnamon, nutmeg, ginger, and even allspice if possible.

    sliced pumpkin bread on cutting board with decorative pumpkin

    MORE PUMPKIN RECIPES YOU MAY ENJOY:

    slice of moist pumpkin spice bread with butter on white plate

    KITCHEN TOOLS YOU’LL NEED TO MAKE PUMPKIN BREAD:

    WonderMix Kitchen Mixer

    Spatula – for pouring the dough into the loaf pan.

    Sifter

    Loaf Pan

    Cake Tester – While you can also use a toothpick, I kinda love my li’l cake tester.

    Wire Rack

    PUMPKIN BREAD RECIPE

    If you love this pumpkin bread recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

    moist pumpkin bread recipe

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    Moist Pumpkin Bread Recipe

    Bake up a taste of fall with this deliciously moist pumpkin bread recipe. Simple, easy, and quick, you can even add walnuts, pecans, or chocolate chips.

    • 1/2 cup unsalted butter
    • 1 cup cane sugar
    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 cup pumpkin purée
    • 2 cups all-purpose flour
    • 1/2 teaspoons salt
    • 1/2 teaspoon baking soda
    • 1/4 teaspoon baking powder
    • 1/2 teaspoon pumpkin pie spice
    • 1/2 teaspoon ground cloves
    • 3/4 cup chopped walnuts

    1. Pre-heat the oven to 350°, and grease a loaf pan well.

    2. Mix together the softened butter and sugar; then mix in the eggs, vanilla extract, and pumpkin.
    3. Sift together the dry ingredients, including the flour, salt, baking soda, baking powder, pumpkin pie spice, and ground cloves.
    4. Mix the dry ingredients into the wet ingredients.

    5. Then add the chopped walnuts and mix again.

    6. Pour the dough into a well greased loaf pan, and bake at 350° for about an hour, or until a toothpick (or cake tester) inserted in the center comes out clean.
    7. Remove your loaf of deliciously moist pumpkin bread from the oven, and let it cool in the pan for about 10 minutes. 
    8. Then run a butter knife around the edge of your loaf, and slip the loaf out of the pan onto a wire rack to cool.
    9. Serve with butter, jelly, or whatever your heart desires!

    *You can make this recipe into a pumpkin bread loaf, or you can use a muffin tin and make pumpkin muffins instead. You can add a cup or so of chocolate chips, as well, if you’d like to make chocolate chip pumpkin bread.

    Breads & Muffins
    American
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    pumpkin bread recipe