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
  • Deliciously Easy Cream Cheese Frosting

    Deliciously Easy Cream Cheese Frosting

    Cream Cheese Frosting is easy to make, and this recipe uses only 4 simple ingredients. How to make the best homemade cream cheese frosting perfect for cake, cupcakes, cinnamon rolls, and more.

    Cream Cheese Frosting is definitely my favorite frosting for cakes and cupcakes. There’s just nothing quite as scrumptious as a carrot cake, cherry chip cake, strawberry Jello cake, or chocolate cake with cream cheese frosting. Yum!

    cream cheese frosting swirl on slice of carrot cake on white plate with fork

    This recipe happens to make the best cream cheese frosting for carrot cake. It’s sweet and tangy; and it brings a creaminess that no other frosting can bring.

    It’s also a super easy cream cheese frosting recipe, calling for only 4 ingredients. They’re ingredients you probably already have in your kitchen. I know I always have these things on hand.

    I also highly recommend you use a mixer when you mix this up, whether you have a hand mixer or stand mixer. A mixer helps to get all the little lumps that powdered sugar and cream cheese can leave behind when mixing by hand.

    More frosting recipes you may enjoy include this buttercream frosting and chocolate buttercream frosting.

    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR CREAM CHEESE 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 cream cheese frosting recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Easy cream cheese frosting in stand mixer

    Tips for how to make this easy cream cheese frosting:

    First you’ll need a few ingredients… Cream cheese, salted butter, vanilla extract, and powdered sugar.

    Make sure your cream cheese and butter have been softened. If you forget to get them out (like I usually do), just soften them up in the microwave quick.

    1. Mix together your softened cream cheese and salted butter.
    2. Add in the vanilla extract, mixing even more.
    3. Finally mix in the powdered sugar, being sure to scrape the sides of the bowl so you get all of that powdered sugar goodness in your frosting.
    4. And that’s it. It’s ready for spreading on cake, July 4th cupcakes, cinnamon rolls, or whatever other type of dessert you choose to put it on.

    Alternative ways you can switch up the recipe:

    Depending on what you’re making, you could add some sort of flavored extract. One of my favorites is caramel extract for a caramel flavored cream cheese frosting. It’s so good!

    You can add nuts into your frosting; I highly recommend pecans or walnuts. You can mix them in or sprinkle them on top of whatever you’re making. The frosting combined with the crunchy nuts gives a sweet crunchy flavor reminiscent of warm cinnamon baked pecans at Christmas time.

    Try mixing fruit into your frosting for a fruity frosting. We’ve added sliced strawberries to our frosting in the past, which really gives frosting quite the oomph.

    best cream cheese frosting on top of carrot cake in a sheet pan

    More frosting/icing recipes you may enjoy:

    Peanut Butter Frosting

    Easy Sugar Cookie Icing

    Sweet and Tarty Lemon Icing

    Caramel Cream Cheese Glaze

    Kitchen tools you may need to make cream cheese frosting:

    Mixer – I love to use my Bosch for mixing whenever I’m baking anything.

    Spatula – Perfect for scraping the frosting out of the bowl, my spatulas are one kitchen tool I can’t cook without.

    Angled Icing Spatula – This makes it easy to spread icing or frosting around on a big cake.

    DELICIOUSLY EASY CREAM CHEESE FROSTING RECIPE

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

    Cream Cheese Frosting Recipe

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    Deliciously Easy Cream Cheese Frosting

    Cream Cheese Frosting is easy to make, and this recipe uses only 4 simple ingredients. How to make the best homemade cream cheese frosting perfect for cake, cupcakes, cinnamon rolls, and more.

    • 16 ounces cream cheese
    • 4 tablespoons salted butter
    • 1/2 teaspoon vanilla extract
    • 4 cups powdered sugar
    1. Mix together your softened cream cheese and salted butter.
    2. Add in the vanilla extract, mixing even more.
    3. Finally mix in the powdered sugar, being sure to scrape the sides of the bowl so you get all of that powdered sugar goodness in your frosting.
    4. And that’s it. It’s ready for spreading on cake, cupcakes, cinnamon rolls, or whatever other type of dessert you choose to put it on.
    Desserts
    American
    cream cheese frosting, cream cheese icing, easy cream cheese frosting
    easy cream cheese frosting on slice of carrot cake on white plate with fork
  • Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake – Make it from scratch, layering homemade chocolate cake with a decadent peanut butter cream cheese frosting. Dessert recipe made for chocolate lovers.

    Bite out of peanut butter chocolate cake slice

    Peanut Butter Chocolate Cake is a chocolate lover’s delight. Pairing together chocolate cake with peanut butter frosting is the stuff dreams are made of.

    In my opinion, chocolate and peanut butter go together like Baby and Johnny, Princess Buttercup and Westley, Sam and Annie, Terry and Nickie, classic yellow cake and chocolate buttercream frosting… Well, you get the picture. I’m so in the mood for a rainy day, a stack of old movies, and this scrumptious chocolate cake to go with ’em!

    Slice of homemade chocolate cake with peanut butter cream cheese frosting on a white plate

    When deciding what kind of frosting to make with this cake, I could have used my favorite buttercream frosting; or I could’ve made a double chocolate cake with chocolate buttercream frosting.

    But I knew I wanted to use cream cheese in the recipe.

    Mixing peanut butter into a cream cheese frosting, it makes for a really smooth, creamy frosting that lends just the right amount of sweetness to each bite of this decadent cake.

    If you’re a chocolate lover like I am, this chocolate cake recipe is definitely for you. And for a chocolate cake from scratch recipe, it’s relatively easy to make.

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    I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR PEANUT BUTTER CHOCOLATE 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 peanut butter chocolate cake recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    Frosting a chocolate cake with peanut butter frosting

    Tips for how to make homemade chocolate cake:

    • Grease your pans really well with a good layer of cooking spray or by rubbing them with shortening/butter and coating with flour.
    • Anytime you make a cake, I highly recommend sifting your flour before adding it in with the other dry ingredients.
    • To make sour milk, just combine the milk with a tablespoon of vinegar.
    • Use a toothpick or cake tester to check whether or not your cake is done at the end of cook time.

    Tips for how to make peanut butter cream cheese frosting:

    • Make sure the cream cheese and butter are softened before attempting to mix.
    • Let your cake fully cool before adding the frosting.
    • I do like to refrigerate this cake once it’s made, mainly because of the cream cheese frosting.
    • When you do go to serve it up, try cutting a slice and warming it up in the microwave for about 15 seconds. Mmmm, just like it’s fresh out of the oven.

    Fork bite out of homemade chocolate cake slice

    More chocolate cake recipes you may enjoy:

    Grass Block Minecraft Cake

    Raspberry Chocolate Cake for One

    Easy Minecraft Cake

    Moist and Delicious Chocolate Cake

    Kitchen tools you may need to make chocolate cake from scratch:

    Round cake pans – This is a layered cake, so you’ll need a couple round pans for baking.

    Mixer – You can use any kind of mixer, but this ensures a smooth, creamy cake batter.

    Small saucepan – You’ll need to cook the butter mixture on the stovetop.

    Sifter – I never make a cake without sifting.

    Wire rack – for cooling the cakes before frosting.

    Slice of peanut butter chocolate cake layered together with peanut butter frosting

    PEANUT BUTTER CHOCOLATE CAKE RECIPE

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

    Peanut Butter Chocolate Cake from Scratch

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    Peanut Butter Chocolate Cake from Scratch

    Peanut Butter Chocolate Cake from scratch, layering homemade chocolate cake with a decadent peanut butter cream cheese frosting. Dessert recipe made for chocolate lovers.

    Cake:

    • 1 cup unsalted butter
    • 1 cup water
    • 2 cups pure cane sugar
    • 2 cups unbleached all-purpose flour
    • 1/4 teaspoon salt
    • 1/4 cup cocoa powder
    • 2 eggs
    • 1 1/2 teaspoons baking soda
    • 1/2 cup buttermilk
    • 1 teaspoon vanilla extract

    Frosting:

    • 8 ounces cream cheese
    • 2 tablespoons salted butter
    • 1/4 teaspoon vanilla extract
    • 3/4 cup creamy peanut butter
    • 2 tablespoons milk
    • 2 cups powdered sugar
    1. Pre-heat the oven to 350°.
    2. Grease 2 round cake pans.
    3. In a large mixing bowl, mix together the dry ingredients, including the sugar, sifted flour, salt, and cocoa powder.
    4. In a small saucepan, bring 2 sticks of unsalted butter and the water to a boil. 
    5. Remove the butter mixture from the heat and mix together with the dry ingredients.
    6. Dissolve the baking soda in buttermilk or sour milk. (You can make sour milk by combining milk with 1 tablespoon vinegar.)
    7. Beat the eggs into your milk mixture.
    8. Add the milk mixture and vanilla extract to all the other ingredients in the mixing bowl; mix well for 1-2 minutes, scraping the sides of the bowl as needed.
    9. Pour the batter into your prepared cake pans. Bake at 350° for about 30 minutes or until a toothpick inserted in the center of the cakes comes out clean.
    10. Let the cakes cool in the pans for about 10 minutes before removal to a wire rack to fully cool.
    11. Meanwhile, mix together the ingredients for a peanut butter cream cheese frosting. Start by mixing together the cream cheese, softened salted butter, vanilla extract, peanut butter, and milk.
    12. Add the powdered sugar to the frosting mixture, and mix until smooth and creamy.
    13. Once the cakes have fully cooled, layer and frost to your desired thickness.
    14. Tip: I do like to refrigerate this cake once it’s made, mainly because of the cream cheese frosting. When you do go to serve it up, try cutting a slice and warming it up in the microwave for about 15 seconds. Mmmm, just like it’s fresh out of the oven.
    Cakes & Cupcakes
    American
    chocolate cake, peanut butter chocolate cake, peanut butter frosting
    Bite of slice of homemade peanut butter chocolate cake on a white plate with green stand behind
  • Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies, made with brown sugar and creamy or crunchy peanut butter, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!

    Chewy Peanut Butter Cookies are yet another cookie recipe we’ve made for years. While they might not rank quite as high in my mind as my favorite chocolate chip cookies (remember, they’re my favorite), they’re still a very delicious cookie.

    Chewy peanut butter cookies stack with a bite taken out

    These peanut butter cookies have a slightly crispy edge and a soft, chewy middle. The key is to smash them down just a little bit with your fork before baking… If you leave a little thickness, though, you’ll have a much chewier cookie.

    While I prefer to use creamy peanut butter, you can also use crunchy. I’ve also made these with the honey-infused peanut butter, and they’re always so good when I make them that way. The choice is totally up to you.

    Another favorite peanut butter cookie recipe of mine is this monster cookies recipe. So soft and chewy!

    Stack of chewy peanut butter cookies on a paper bag with a cup of milk

    You may also enjoy this recipe for oatmeal buttermilk cookies.

    Tips for how to make Chewy Peanut Butter Cookies:

    First you’ll need to gather your ingredients… You’ll need unsalted butter, light brown sugar, pure cane sugar, eggs, peanut butter, vanilla extract, unbleached all-purpose flour, baking soda, and sea salt.

    • Pre-heat your oven to 375°.
    • Cream together (or mix together) the unsalted butter, light brown sugar, and pure cane sugar.
    • Beat the eggs; then add them to the mixture, mixing well.
    • Use a cookie scoop to add rounded teaspoonfuls of dough onto a cookie sheet.
    • Press each each of the dough balls with a sugar coated fork, first one direction, then the other.
    • Bake the cookies at 375° for 10 to 12 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.
    • And here’s another tip: When you store them in the cookie jar, 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.
    • Again, while I prefer to use creamy peanut butter, you can definitely use crunchy.
    • Another option is to use honey-infused peanut butter; they’re always so good when I make them that way.
    • Add chocolate chips to your cookie dough to make peanut butter chocolate chip cookies. Yum!
    Chewy peanut butter cookies on a plate with a cup of milk

    Kitchen tools you may 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.

    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.

    Stack of chewy peanut butter cookies on a brown paper bag with a cup of ice cold milk

    Print the recipe for Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies

    Chewy Peanut Butter Cookies, made with brown sugar and creamy or crunchy peanut butter, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!

    • 1 cup 2 sticks unsalted butter
    • 3/4 cup light brown sugar
    • 3/4 cup pure cane sugar
    • 2 eggs
    • 1 cup peanut butter
    • 1 teaspoon vanilla extract
    • 2 1/2 cups flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon sea salt
    1. Pre-heat your oven to 375°.
    2. Cream together (or mix together) the unsalted butter, light brown sugar, and pure cane sugar.
    3. Beat the eggs; then add them to the mixture, mixing well.
    4. Mix in the peanut butter and vanilla extract.
    5. Sift together the flour, baking soda, and salt.
    6. Mix the dry ingredients into your cookie dough.
    7. Use a cookie scoop to add rounded teaspoonfuls of dough onto a cookie sheet.
    8. Press each each of the dough balls with a sugar coated fork, first one direction, then the other.
    9. Bake the cookies at 375° for 10 to 12 minutes, or until the cookies are lightly golden and done.
    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.
    12. And here’s another tip: When you store them in the cookie jar, 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.

     

    Cookies & Bars
    American
    chewy peanut butter cookies

    Pin this recipe to save it for later when you’re craving a sweet treat!

    Stacks of Chewy Peanut Butter Cookies
    Chewy Peanut Butter Cookies Recipe - Stack of Cookies
  • Homemade Raspberry Sauce

    Homemade Raspberry Sauce

    Homemade Raspberry Sauce, made with fresh or frozen raspberries, is delicious and easy to make. It’s the perfect sauce for cheesecake, pancakes, waffles, ice cream, and other desserts.

    Homemade Raspberry Sauce is an easy recipe I came up with for my Olive Garden White Chocolate Raspberry Cheesecake (remember that cheesecake recipe I mentioned working on?). When you think about it, basic fruit sauce is actually pretty simple to make.

    Spoonful of Homemade Raspberry Sauce in a Jar

    You only need a few basic ingredients, including the fruit you choose to use in your sauce, in this case, raspberries. You can use fresh or frozen berries; it really doesn’t matter. I did use frozen, though, mainly because they are a lot cheaper.

    Even with straining the sauce to remove most of the seeds, there really is nothing complicated about making raspberry sauce. And it’s delicious on so many things.

    You can spoon raspberry sauce onto cheesecake, pancakes, ice cream, especially with this Fruity Pebbles ice cream recipe… Zeke and I even enjoyed a peanut butter and jelly sandwich with this sauce instead of jelly.

    Also, it’s not too sweet. I let the berries flavor the sauce and only added in 2 tablespoons of pure cane sugar. I got to thinking afterward, I could’ve even replaced that sugar with honey.

    Homemade Raspberry Sauce in a Jar

    Either way you make it, with sugar or with honey, it’s sure to be a delicious addition to breakfast, brunch, or dessert.

    Tips for how to make Homemade Raspberry Sauce

    First of all, gather your ingredients… You’ll need raspberries (fresh or frozen), water, lemon juice, pure cane sugar, and corn starch.

    1. If you’re using frozen berries, allow them to thaw first. I actually microwaved mine on defrost.
    2. Purée the raspberries using a blender or potato masher.
    3. Strain the raspberries to remove most, if not all, of the seeds. I just used a simple mesh strainer.
    4. Mix together the water, lemon juice, sugar, and puréed raspberries in a small saucepan.
    5. Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce.
    6. Bring to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.
    7. You can pour or spoon this delicious raspberry sauce on heart pancakes, waffles, ice cream, etc. I actually swirled most of mine into my cheesecake batter.

    Looking for more delicious jam and sauce recipes?

    Kitchen tools you may need to make Homemade Raspberry Sauce

    Lemon Juicer – I tend to buy lemon juice from the freezer section at my grocery store, but this may come in handy if you want to juice your own lemons for more than just this recipe.

    Blender – You’ll need a way to puree the berries. You can also use a potato masher if you don’t have a blender.

    Mesh Strainer – This will allow you to remove the seeds from the berries.

    Small Saucepan – So you can cook your sauce.

    Whisk – Whisking ensures a lump-free sauce.

    Heat-Resistant Spatula – I love my spatulas and use them for scraping the sides of the pan and easily keeping my sauce stirred.

    Homemade Raspberry Sauce on a Spoon

    Print the recipe for Homemade Raspberry Sauce

    Homemade Raspberry Sauce

    Homemade Raspberry Sauce, made with fresh or frozen raspberries, is delicious and easy to make. It’s the perfect sauce for cheesecake, pancakes, waffles, ice cream, and other desserts.

    • 1 pound frozen raspberries (thawed)
    • 2 tablespoons water
    • 1/2 teaspoon lemon juice
    • 2 tablespoons pure cane sugar
    • 1 tablespoon corn starch
    1. If you’re using frozen berries, allow them to thaw first. I actually microwaved mine on defrost. 
    2. Purée the raspberries using a blender or potato masher.
    3. Strain the raspberries to remove most, if not all, of the seeds. I just used a simple mesh strainer.
    4. Mix together the water, lemon juice, sugar, and puréed raspberries in a small saucepan.
    5. Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce.
    6. Bring to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.
    7. You can pour or spoon this delicious raspberry sauce on pancakes, waffles, ice cream, etc. I actually swirled most of mine into my cheesecake batter.
    Sauces & Dressings
    American
    homemade raspberry sauce, raspberry sauce

    Pin this recipe to save it for later!

    Homemade Raspberry Sauce
    Homemade Raspberry Sauce Recipe
  • Chocolate Cookie Crust

    Chocolate Cookie Crust

    Chocolate Cookie Crust, made with Oreo Cookies and butter, is the perfect base for pie, cheesecake, and other simple desserts. It’s a quick and easy sweet treat recipe!

    Chocolate Cookie Crust with cheesecake

    Chocolate Cookie Crust is the perfect base for so many desserts, especially my favorite copycat recipe, Olive Garden White Chocolate Raspberry Cheesecake. Made with only 2 ingredients, this crust is also a very simple recipe.

    You can use any chocolate wafer cookie to make this crust. However, I prefer Oreos, mainly because they’re easy to find at the store and pretty much the texture and taste that I want for my crust.

    The funny thing is, I couldn’t really find any other chocolate wafer cookies at all. There were chocolate graham crackers, but that’s just not the same as a chocolate cookie. So, Oreos it is.

    I also choose to make this crust without all the cream filling in the Oreos. A little bit of icing still clings to the cookies, but for the most part, this crust is all cookies.

    Chocolate Cookie Crust Pressed into Springform Pan

    It’s easy to make, requires no rolling, and it tastes really good, especially with raspberry swirl cheesecake.

    Tips for how to make a Chocolate Cookie Crust

    First, gather your ingredients… You’ll need Oreo Chocolate Sandwich Cookies and salted butter.

    1. Pre-heat the oven to 350°.
    2. Spray your pan with cooking spray.
    3. Remove the cream from all of your Oreo Cookies.
    4. Place each de-creamed cookie in a gallon-sized Ziploc bag.
    5. Seal the bag, making sure to get all the air out, and crush the cookies with a rolling pin (or you can crush them up in a blender or food processor).
    6. Melt the butter.
    7. Add the crushed Oreos and the melted butter to a large mixing bowl, and stir together well.
    8. Press the cookie mixture into your pan, covering the bottom and up the sides of the pan.
    9. Bake at 350° for about 10 minutes.
    10. Allow the crust to cool, and fill with whatever type of cake, pie, or dessert you are making, following the instructions for that specific dessert.
    Cheesecake with Chocolate Cookie Crust

    Looking for more crust recipes for your favorite desserts?

    Kitchen tools you may need to make a Chocolate Cookie Crust

    Baking Pan – In this case, I used a 9-inch springform pan, since I was making a cheesecake.
    Gallon Ziploc Bags – This makes it easy to crush the cookies with less mess.
    Rolling Pin, Blender, or Food Processor – to crush the cookies.
    Large Mixing Bowl – You’ll need a bowl for mixing the crushed cookies and melted butter together.

    White Chocolate Raspberry Cheesecake with Chocolate Cookie Crust

    Print the recipe for this scrumptious Chocolate Cookie Crust

    Chocolate Cookie Crust

    Chocolate Cookie Crust, made with Oreo Cookies and butter, is the perfect base for pie, cheesecake, and other simple desserts. It’s a quick and easy sweet treat recipe!

    • 3 dozen Oreos (family size pack without cream)
    • 8 tablespoons salted butter (melted)
    1. Pre-heat the oven to 350°.
    2. Spray your pan with cooking spray.
    3. Remove the cream from all of your Oreo Cookies.
    4. Place each de-creamed cookie in a gallon-sized Ziploc bag.
    5. Seal the bag, making sure to get all the air out, and crush the cookies with a rolling pin (or you can crush them up in a blender/food processor).
    6. Melt the butter.
    7. Add the crushed Oreos and the melted butter to a large mixing bowl, and stir together well.
    8. Press the cookie mixture into your pan, covering the bottom and up the sides of the pan.
    9. Bake at 350° for about 10 minutes.
    10. Allow the crust to cool, and fill with whatever type of cake, pie, or dessert you are making, following the instructions for that specific dessert.
    Pies & Pastries
    American
    chocolate cookie crust, Oreo cookie crust

    Pin this recipe to save it for your next dessert!

    Chocolate Cookie Crust, perfect for cheesecake
    Chocolate Cookie Crust for Simple Desserts
  • Homemade Blueberry Muffins

    Homemade Blueberry Muffins

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!

    Homemade Blueberry Muffins are a rare breakfast sweet treat in our home, but when I do make them, my boys really enjoy them. Usually I’ll surprise the kids with a batch of muffins, like strawberry blackberry muffins, or banana bread on one of those (also) rare, non-busy weekends.

    On those rare lazy weekends, my boys love it when I make these Homemade Blueberry Muffins from scratch. I love the simple ingredients and how quick and easy they are to make. They’re so delicious!

    This blueberry muffin recipe is really quick and easy to make. I like to use simple ingredients, so I usually always have what I need on hand.

    I also like that these muffins aren’t too sweet. They’re still sweet enough for a breakfast or brunch time treat, but they’re not so sweet that our bellies are heavy after we eat one.

    Fill your own muffin tin with delicious Homemade Blueberry Muffins. Made with simple ingredients you probably already have on hand, they’re super easy to make. So moist and delicious too!

    Now what I really need is a new muffin pan after making these, only to realize that my muffin pan was flaking off onto my muffins. Thank goodness for Grandma’s old vintage muffin pans that I still have stowed away in my cabinet.

    Maybe I’ll just stick with her old muffin pans because they saved the day and made some really pretty muffins.

    Tips for how to make Homemade Blueberry Muffins

    First of all, gather your ingredients… You’ll need unsalted butter, pure cane sugar, eggs, milk, sour cream, baking powder, salt, unbleached all-purpose flour, and blueberries.

    1. Pre-heat the oven to 375°.
    2. Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
    3. Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
    4. Beat the eggs into the mixture.
    5. Blend in the milk and sour cream.
    6. Stir in the baking powder and salt with the flour, mixing well.
    7. Fold the blueberries into your dough.
    8. Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
    9. Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
    10. Serve with butter, jam, honey, etc.
    How to make the most delicious Homemade Blueberry Muffins from scratch. My boys really love these muffins as an occasional breakfast or brunch time treat. I love how simple and easy they are to make.

    Looking for more homemade muffin or sweet bread recipes?

    If you love all things blueberry, you may enjoy Blueberry Buttermilk Pancakes, as well!

    Kitchen tools you may need to make Homemade Blueberry Muffins

    Muffin Pan – I’m kinda eyeing this particular cast iron muffin pan, since mine has gone to muffin tin heaven.
    Mixer or Hand Mixer – Your mixer will be your best friend if you love to bake.
    Large Mixing Bowl – If you’re not using a mixer, you’ll need a large mixing bowl for mixing up the dough.
    Measuring Spoons and Cups – for measuring out your ingredients.
    Batter Dispenser – Makes filling the muffin cups a little bit easier.
    Cupcake Liners – These help create less mess and no need to grease the pan if you use a liner.

    Homemade Blueberry Muffins make the best lazy weekend breakfast treat. This is my favorite muffin recipe, mainly because it’s delicious and so easy to make!

    Print the recipe for Homemade Blueberry Muffins

    Homemade Blueberry Muffins

    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!

    • 3/4 cup unsalted butter
    • 1 1/2 cups pure cane sugar
    • 3 eggs
    • 1/2 cup milk
    • 1/4 cup sour cream
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 3 cups unbleached all-purpose flour
    • 2 cups blueberries
    1. Pre-heat the oven to 375°.
    2. Prepare your muffin pan by greasing each cup or adding a cupcake liner to each one.
    3. Cream (or mix) together the butter and sugar in a large mixing bowl until the mixture is light and fluffy.
    4. Beat the eggs into the mixture.
    5. Blend in the milk and sour cream.
    6. Stir in the baking powder and salt with the flour, mixing well.
    7. Fold the blueberries into your dough.
    8. Scoop the dough into the muffin cups, filling each cup 3/4 of the way full.
    9. Bake at 375° for 25 to 30 minutes, or until the muffins turn a nice golden hue.
    10. Serve with butter, jam, honey, etc.
    Breads & Muffins
    American
    blueberry muffins, homemade blueberry muffins

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    Homemade Blueberry Muffins from scratch are a breakfast sweet treat my boys really enjoy. Made with simple ingredients like butter, sour cream, and blueberries, this recipe is quick and easy to make. And the muffins are moist and delicious!
    Make Homemade Blueberry Muffins your family will love. My favorite recipe for the best morning sweet treat because it’s an easy recipe with such simple ingredients. Made with sour cream, they’re so moist and delicious.
  • Oatmeal Raisin Cookies

    Oatmeal Raisin Cookies

    Made with brown sugar, cinnamon, and oatmeal, these oatmeal raisin cookies have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!

    Oatmeal Raisin Cookies are one of my oldest’s favorite cookie recipes. They’re so yummy with a slightly crispy outer edge and a soft, chewy middle.

    Oatmeal Raisin Cookies have the perfect crispy outer edge and thick, chewy middle. Scrumptious old fashioned cookie recipe with cinnamon and raisins. They remind me of Grandma’s oatmeal cookies.

    While I make these cookies with raisins, you can make buttermilk oatmeal cookies with chocolate chips too.

    I really do love the oatmeal, cinnamon, and raisins in this cookie; the flavors meld together to form a delicious cookie.

    This recipe is actually adapted from an oatmeal cookie my grandma used to make. While I’ve made a few changes, like using butter instead of shortening, adding less sugar, and a few other ingredient changes… They’re still very reminiscent of her delicious Oatmeal Raisin Cookies.

    This recipe can be mixed up with a mixer, but when you get to the point where you’re adding in the oatmeal and the raisins, it may be easier to mix by hand. The dough gets quite stiff and can sometimes climb up the mixing paddle (at least on my mixer).

    Whether you’re making these for a potluck, get together, or just to share with your family, they’re fun to make and equally fun to eat, especially with a tall glass of ice cold milk. Let’s do some baking, shall we?

    How to make the most scrumptious Oatmeal Raisin Cookies, filled with cinnamon, brown sugar, and raisins. They’re so yummy, with a slightly crispy outer edge and soft, chewy middle.

    Tips for how to make Oatmeal Raisin Cookies

    Before you get started, gather your ingredients… You’ll need brown sugar, pure cane sugar, unsalted butter, eggs, vanilla extract, milk, vinegar, all-purpose flour, salt, baking soda, ground cinnamon, old fashioned oats, and raisins.

    • Begin by making the sour milk… Add the vinegar to the milk to sour it, and set it aside to rest while you start mixing the dough.
    • Pre-heat the oven to 350°F.
    • Cream (mix) together the brown sugar, pure cane sugar, and softened butter.
    • Mix the dry ingredients into the creamed mixture, alternating with the sour milk.
    • Add the oatmeal and raisins, mixing them in well (this is where you may need to mix by hand).
    • Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers.
    • Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue.
    • 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.
    Bake up a batch of Oatmeal Raisin Cookies with this easy, old fashioned recipe. Makes a scrumptiously delicious cookie with a hint of cinnamon and filled with raisins (or chocolate chips).

    Kitchen tools you may need to make Oatmeal Raisin Cookies

    Liquid Measuring Cup – I use mine all the time when baking; it’s perfect for mixing the milk and vinegar together.

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

    Large Mixing Bowl – You’ll need a bowl if you’re mixing by hand or with a hand mixer.

    Measuring Spoons and Cups – for measuring out your ingredients.

    Sifter – for sifting the dry ingredients together.

    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.

    Bake up a quick dessert, Oatmeal Raisin Cookies. Reminiscent of Grandma’s oatmeal cookies, they have a slightly crispy outer edge and a soft, chewy middle. So yummy!

    Print the recipe for Oatmeal Raisin Cookies

    Oatmeal Raisin Cookies

    Oatmeal Raisin Cookies, made with brown sugar, cinnamon, and oatmeal, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!

    • 1/2 tablespoon vinegar
    • 1/4 cup milk
    • 3/4 cup brown sugar
    • 3/4 cup pure cane sugar
    • 2 sticks unsalted butter
    • 2 eggs
    • 1 teaspoon vanilla extract
    • 1/2 teaspoon baking soda
    • 2 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 4 cups old fashioned oats
    • 1 cup raisins
    1. Begin by making the sour milk… Add the vinegar to the milk to sour it, and set it aside to rest while you start mixing the dough.
    2. Pre-heat the oven to 350°F.
    3. Cream (mix) together the brown sugar, pure cane sugar, and softened butter. 
    4. Add the eggs and vanilla extract to your mixture, and mix well.
    5. Stir the baking soda into your sour milk and set aside.
    6. Sift together the dry ingredients, including the all-purpose flour, salt, and ground cinnamon.
    7. Mix the dry ingredients into the creamed mixture, alternating with the sour milk. 
    8. Add the oatmeal and raisins, mixing them in well (this is where you may need to mix by hand). 
    9. Using a cookie scoop, drop cookies onto your cookie sheet, pressing/patting the cookies somewhat flat with your fingers.
    10. Bake for 12 to 15 minutes, or until the cookies turn a nice golden hue. 
    11. When you remove each batch from the oven, remove the cookies from the cookie sheet and allow them to cool on a wire rack.
    12. Serve with a nice tall glass of ice cold milk. 
    Cookies & Bars
    American
    oatmeal raisin cookies

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    Oatmeal Raisin Cookies, made with brown sugar, cinnamon, and oatmeal, have a crispy outer edge and a soft, chewy middle. Delicious cookie recipe!
    Soft and chewy Oatmeal Raisin Cookies are a family favorite dessert around our house. Filled with raisins and cinnamon goodness, they’re a scrumptious cookie recipe just waiting to be baked.
  • Easy Biscuit Cinnamon Rolls

    Easy Biscuit Cinnamon Rolls

    Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.

    Biscuit Cinnamon Rolls are a quick and easy version of cinnamon rolls, especially given the fact that they require no yeast and no rise time. In some ways, I like these yummy treats even more than traditional cinnamon rolls made with yeast.

    Biscuit Cinnamon Rolls are so easy to make; they’re a delicious alternative to traditional cinnamon rolls, and they’re no rise! Sweet breakfast treat perfect for the holidays or anytime!

    While you still have to roll them out, it doesn’t seem like quite as much work. And they’re still fluffy. They’re so fluffy and so ooey gooey. They’re perfect for when you’re craving traditional cinnamon rolls but don’t feel like going to all the work and dealing with all the wait time.

    While I didn’t add raisins to this batch, you can totally add raisins to yours. When they’re warm right out of the oven is when you’ll want to spoon on the powdered sugar icing, which gives them even more of a gooey texture.

    How to make the most scrumptious Biscuit Cinnamon Rolls, perfect for a breakfast treat or even for dessert. No rise, no wait time, no yeast. And they’re still so fluffy!

    These cinnamon rolls make a perfect holiday breakfast treat… In fact, I’ve already planned to make these again Christmas morning. And I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

    Tips for how to make Easy Biscuit Cinnamon Rolls

    • First, you’ll need to gather your ingredients… You’ll need all-purpose flour, baking powder, salt, unsalted butter, milk, sugar, ground cinnamon, salted butter, and possibly raisins. For the icing, you’ll need salted butter, vanilla extract, heavy whipping cream, and powdered sugar.
    • Pre-heat the oven to 425°.
    • Mix up the dough for my Easy Homemade Biscuits, or you can mix up the dough from our Campfire Cinnamon Rolls.
    • Once you have your dough mixed up, sprinkle a handful of flour on a clean surface. Take your dough and knead a bit of flour into it, shaping it with your hands.
    • Use a rolling pin to roll the dough out to about a 1-inch thickness.
    • In a cereal-sized bowl, mix together the sugar and cinnamon.
    • Melt the salted butter.
    • Brush the butter onto your rolled out dough.
    • Sprinkle the cinnamon sugar mixture all over the dough, giving the dough an even covering.
    • If you want raisins, sprinkle them all over the dough, as well.
    • Somewhat tightly, roll the dough into a long, thick roll. Slice into approximately 1-inch wide pieces.
    • Place the cinnamon rolls, face up, into a greased pan.
    • Bake the cinnamon rolls at 425° for about 20 minutes or until the tops begin to turn a warm golden hue.
    • While the cinnamon rolls are baking, mix up a simple powdered sugar icing. You can use my Easy Sugar Cookie Icing, but I do recommend cutting the ingredients down because you don’t need near as much icing as the recipe will make… I’d suggest cutting it down to 1/4 of what it calls for and leave out the almond extract. Note: You want the icing to be thin enough to brush onto the cinnamon rolls, so alternate powdered sugar and heavy whipping cream until you achieve your desired consistency.
    • Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes.
    • Brush or spoon the icing onto the tops of the cinnamon rolls. Serve and enjoy!
    Brush a simple powdered sugar icing onto the tops of warm Biscuit Cinnamon Rolls for a warm, ooey gooey, homemade breakfast treat your family or guests will love.

    Alternative options for Biscuit Cinnamon Rolls

    • Raisins are optional, so add them if you want; or leave them out if you don’t.
    • You could add crumbled pecans or walnuts to the dough when you sprinkle on the cinnamon/sugar mixture.
    • You can substitute a little bit of brown sugar for some of the regular sugar in the cinnamon/sugar mixture you sprinkle onto the dough.
    • Use fruit jam or even something like Nutella in place of the butter and cinnamon/sugar mixture. I haven’t tried this, but I kinda bet it would be good.
    • Mix up more of a cream cheese frosting, like this Caramel Cream Cheese Glaze, instead of a powdered sugar icing.

    If you try any of these alternative options, let me know how they turned out by leaving me a comment below. I’d love to hear from you!

    Ooey gooey, homemade Biscuit Cinnamon rolls are so easy to make. They’re delicious too. This recipe is my go to when I’m craving cinnamon rolls but don’t want all the hassle of a traditional recipe.

    Looking for more sweet breakfast treats?

    Kitchen tools you may need to make Easy Biscuit Cinnamon Rolls

    Mixing Bowl – My handled bowl is probably my favorite bowl to use; I use it all the time, especially when mixing up biscuits or pie crust.
    Pastry Blender – This helps to really cut in the butter with the dry ingredients when you’re mixing up the biscuit dough.
    Rolling Pin – I use my rolling pin anytime I make dinner rolls, biscuits, pie crust, etc.
    Cereal-Sized Bowl – A cereal-sized bowl is the perfect size for mixing up a small batch of icing.
    Pastry Brush – You can either brush the icing on or spoon it on. A brush helps you to spread the icing over the cinnamon roll.
    Plastic Spatula – Works so well for slicing the dough into cinnamon rolls, and then separating the cinnamon rolls when serving.
    Round Cake Pan – I used a 9-inch round cake pan for this batch, and it’s the perfect size.

    Irresistible, ooey gooey Biscuit Cinnamon Rolls that are just as fluffy as traditional cinnamon rolls. No rise, no yeast, no wait time, and they’re so delicious!

    Want to see how to make Biscuit Cinnamon Rolls? Watch our video!

    Biscuit Cinnamon Rolls

    Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.

    Biscuit Cinnamon Rolls:

    • 1 cups all-purpose flour
    • 1 tablespoon baking powder
    • 1 teaspoon salt
    • 1/3 cup unsalted butter
    • 1 cup whole milk
    • 1/3 cup cane sugar
    • 2 teaspoons ground cinnamon
    • 3 tablespoons salted butter (melted)
    • 1/4 cup raisins (optional)

    Icing:

    • 2 tablespoons salted butter (softened)
    • 1/2 teaspoon vanilla extract
    • 1/2 cup whole milk
    • 2 1/2 cups powdered sugar

    1. Pre-heat the oven to 425° F, and grease a 9-inch round cake pan with cooking spray.

    2. Whisk together the flour, baking powder, and salt.

    3. Using a pastry blender, cut the unsalted butter into the flour mixture, 'til it makes fine crumbles.

    4. Make a well in the center of the mixture, and add the milk. Mix together well.

    5. Sprinkle a handful of all-purpose flour on a clean surface. Knead the biscuit dough into the flour, shaping it with your hands. Using a rolling pin, roll the dough out to about a 1-inch thickness.

    6. In a small bowl, mix together the sugar and cinnamon.

    7. Brush the melted butter all over the rolled out dough.

    8. Sprinkle the cinnamon sugar mixture all over the dough, giving the dough an even covering.
    9. If you want raisins, sprinkle them all over the dough, as well.

    10. Somewhat tightly, roll the dough into a long, thick roll.

    11. Then slice it into approximately 1-inch wide pieces.

    12. Place the cinnamon rolls, face up, into the prepared pan.

    13. Bake the cinnamon rolls at 425° F for about 20 minutes, or 'til the tops begin to turn a warm golden hue.

    14. To make the icing, mix together the softened butter and vanilla extract in a large mixing bowl.

    15. Add the milk to the mixture.

    16. Then slowly mix in the powdered sugar. You want the icing to be thin enough to brush onto the cinnamon rolls.

    17. Once the cinnamon rolls are baked, remove them from the oven, and let them cool for about 5 minutes. Keep the rolls in the pan.

    18. Brush the icing onto the tops of the cinnamon rolls, and serve them immediately.

     

    Breads & Muffins, Breakfast & Brunch
    American
    biscuit cinnamon rolls, easy biscuit cinnamon rolls

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    Biscuit Cinnamon Rolls are quick, easy to make, and no rise too! Deliciously sweet and irresistible, ooey gooey, homemade breakfast treats.
    Biscuit Cinnamon Rolls that are quick, easy to make, and no rise. So fluffy and ooey gooey, a sweet breakfast treat your family and guests will love!
  • Chocolate Meringue Pie

    Chocolate Meringue Pie

    Chocolate Meringue Pie with a rich, creamy filling and fluffy homemade meringue. Delicious dessert recipe perfect for your inner chocolate lover!

    Chocolate Meringue Pie has always been one of my favorite desserts. Maybe it’s my chocoholic tendencies, or maybe it’s the rich creamy filling that knocks me for a loop.

    Chocolate Meringue Pie with an old-fashioned, rich, chocolatey flavor. It’s always been one of my favorite desserts. So creamy and delicious!

    And it’s not just any chocolate pie that will do either, because there’s a difference. It has to have that old-fashioned, rich, chocolatey flavor, like the flavor of a good, old-fashioned, cooked chocolate pudding.

    There is a bit of stovetop prep involved in this recipe, and I’ll be honest… Waiting for something to boil while constantly stirring is not my cup of tea. But it’s so worth it! And it really doesn’t take that long, especially if you’ve got some great music playing in the background (so you can sing as you stir).

    How to make a creamy delicious Chocolate Meringue Pie your family will love. Don’t let this dessert intimidate you; it’s actually a pretty easy dessert recipe to make!

    While a chocolate pie can seem a bit intimidating, don’t let it scare you off from creating this beauty of a treat. Both your taste buds and your family will thank you for making this oh so scrumptious dessert.

    Tips for how to make Chocolate Meringue Pie

    • Make and bake a traditional roll-out pie crust or an easy shortcut no-roll pie crust. If you like nuts, you will love this pecan nut pie crust.
    • Pre-heat the oven to 350°.
    • In a medium to large (somewhat deeper) saucepan, mix together the sugar, corn starch, and salt.
    • Separate your egg yolks out (but save back 3 of your whites for the meringue pie topping).
    • Beat the egg yolks.
    • Beat together the egg yolks and heavy whipping cream.
    • Add the egg/cream mixture to the sugar mixture in your saucepan, and whisk everything together well.
    • Bring this mixture to a boil over medium heat, constantly stirring so the mixture doesn’t scorch.
    • Once it comes to a boil, reduce the heat just a bit, and let it boil for maybe half a minute, constantly stirring.
    • Note: You don’t want to boil it too long because if you do, an oil will start to form and separate from your mixture. If this happens, don’t despair; it’s totally fixable. Just pour as much of the oil off as possible without losing your filling, and your pie filling will be right as rain… No need to make a whole new filling.)
    • Remove the mixture from the heat.
    • Immediately whisk in the butter, vanilla, and cocoa powder. Mix well.
    • Pour the pie filling into your prepared and baked pie crust. You may also want to learn how to keep pie crust from burning before baking.
    • Top with meringue and bake at 350° for about 15 minutes, maybe a little longer until the meringue begins to turn a warm golden color.
    • Remove the pie from the oven, and cool for 1 hour, preferably on a wire rack.
    • Then refrigerate for at least a couple of hours before serving. Also keep any leftover pie refrigerated.
    • Slice, serve, and enjoy!
    Up your baking game and make a scrumptious Chocolate Meringue Pie with cocoa powder and other simple ingredients. Easy to make and perfect for any dessert table!

    Looking for more delicious pie recipes?

    Mix up a scrumptiously delicious Chocolate Meringue Pie in about an hour. Rich, chocolatey dessert recipe that’s really pretty easy to make!

    I’m definitely adding this recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

    Tools you may need to make Chocolate Meringue Pie

    Medium to Large Saucepan – You’ll need a saucepan to mix together and cook your pie filling.
    Egg Separator – This handy tool allows you to easily separate your egg yolk from the white.
    Whisk – A whisk will help you avoid any lumps in your filling.
    Spatula – You’ll use a spatula to stir your pie filling and spread it in your pie crust.
    Wire Rack – for cooling your pie.
    Glass Measuring Cup – for measuring out liquids.
    Pie Plate – Can’t bake a pie without this.
    Pie Shield or Aluminum Foil – to keep the edges of your crust from burning.
    Pie Server – for serving your pie.

    How to make an old-fashioned Chocolate Meringue Pie your family and friends will love. It’s so rich and chocolatey, so creamy delicious. Satisfies those chocolate cravings!

    Print the recipe for Chocolate Meringue Pie

    Chocolate Meringue Pie

    Chocolate Meringue Pie with a rich, creamy filling and fluffy homemade meringue. Delicious dessert recipe perfect for your inner chocolate lover!

    • 1 single pie crust
    • 4 egg yolks (beaten)
    • 1 1/4 cups sugar
    • 1/3 cup corn starch
    • 1/2 teaspoon salt
    • 3 cups heavy whipping cream
    • 1 tablespoon salted butter
    • 1 teaspoon vanilla extract
    • 6 tablespoons cocoa powder
    • 1 meringue pie topping
    1. Make and bake a traditional roll-out pie crust, an easy shortcut no-roll pie crust, or a pecan nut pie crust.
    2. Pre-heat the oven to 350°.
    3. In a large (somewhat deeper) saucepan, mix together the sugar, corn starch, and salt. 
    4. Separate your egg yolks out (but save back 3 of your whites for the meringue pie topping).
    5. Beat the egg yolks.
    6. Beat together the egg yolks and heavy whipping cream.
    7. Add the egg/cream mixture to the sugar mixture in your saucepan, and whisk everything together well.
    8. Bring this mixture to a boil over medium heat, constantly stirring so the mixture doesn’t scorch.
    9. Once it comes to a boil, reduce the heat just a bit, and let it boil for maybe half a minute, constantly stirring.
    10. Note: You don’t want to boil it too long because if you do, an oil will form and start to separate from your mixture. If this happens, don’t despair; it’s totally fixable. Just pour as much of the oil off as much as possible without losing your filling, and your pie filling will be right as rain… No need to make a whole new filling.)
    11. Remove the mixture from the heat. 
    12. Immediately whisk in the butter, vanilla, and cocoa powder. Mix well.
    13. Pour the pie filling into your prepared and baked pie crust.
    14. Top with meringue and bake at 350° for about 15 minutes, maybe a little longer, or until the meringue begins to turn a warm golden color.
    15. Remove the pie from the oven, and cool for 1 hour, preferably on a wire rack.
    16. Then refrigerate for at least a couple of hours before serving. Also keep any leftover pie refrigerated.
    17. Slice, serve, and enjoy!
    Pies & Pastries
    American
    chocolate meringue pie, chocolate pie

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    Chocolate Meringue Pie with a rich, creamy filling and fluffy homemade meringue. Delicious dessert recipe perfect for your inner chocolate lover!
    How to make the creamiest dreamiest Chocolate Meringue Pie. Rich, chocolatey flavor and a fluffy homemade meringue make this pie an instant winner on the dessert table.
  • Beautiful Meringue Pie Topping

    Beautiful Meringue Pie Topping

    Meringue Pie Topping doesn’t have to be so intimidating. This recipe makes a beautiful meringue that’s light, fluffy, and melt-in-your-mouth scrumptious!

    Meringue Pie Topping that calls for only 4 ingredients. Simple and easy to make for your favorite pie recipes. Light, fluffy, and delicious!

    Meringue Pie Topping is a little bit like pie crust in that it seems intimidating; when actually, meringue for pies is so easy to make. Not to mention, this recipe only requires 4 simple ingredients.

    Now this is not my recipe… It actually belonged to my grandmother, and she copied it down from a friend. I knew the friend she got this recipe from, and I imagine back to the day when they must have swapped recipes at a church potluck at our little country church.

    I can actually feel the tone of Grandma’s voice as I read the recipe card, and I can tell that she was awfully excited to get this recipe. She specifically mentioned this meringue “does not weep.” She also called it beautiful.

    How to make a beautiful Meringue Pie Topping with 4 simple ingredients. Easy recipe for a delicious pie topper that pairs well with chocolate pie, coconut pie, banana cream pie, and more.

    Grandma was right. This meringue doesn’t weep. And it is really beautiful, very fluffy, very light, and melt-in-your-mouth good. It pairs deliciously well with homemade chocolate meringue pie, which is the reason I needed meringue in the first place.

    Tips for how to make Meringue Pie Topping

    • First gather your ingredients… You’ll need sugar, corn starch, water, and egg whites.
    • In a small saucepan, whisk together the sugar corn starch, and water.
    • Place the saucepan on medium heat and bring to a boil, constantly stirring the mixture.
    • Boil the mixture until it thickens.
    • Remove the saucepan from the heat, and allow the mixture to cool.
    • Meanwhile, separate your eggs; you’ll need 3 egg whites.
    • Beat those egg whites in a mixing bowl until they begin to form peaks.
    • Add the cooled sugar mixture to the stiffly beaten egg whites, and beat some more, until your meringue begins to form stiff peaks.
    • Spread the meringue all over the top of your pie, making sure to spread it all the way up to the edges of your pie.
    • At this point, you can form curls with a spoon if you want… I just used my spatula to kinda form a few little curls and left it with a somewhat wavy appearance.
    • Bake your pie for at least 15 minutes at 350°, maybe a little longer to ensure that your meringue is cooked through. It will start to turn golden.
    • Remove from the oven and allow to cool on a wire rack for about an hour. Then refrigerate for at least 2 to 3 hours before serving.
    Add a beautiful meringue pie topping to your favorite pie. Mix 4 simple ingredients to make a light, fluffy, scrumptious meringue that doesn’t weep.

    Looking for more topping recipes?

    Tools you may need to make Meringue Pie Topping

    Small Saucepan – You’ll need this to cook your sugar mixture for the meringue.
    Whisk – A whisk will help you avoid any lumps in your sugar mixture.
    Spatula – You’ll use a spatula to both stir your sugar mixture and spread the meringue over the top of your pie.
    Egg Separator – This handy tool allows you to easily separate your egg yolk from the white.
    Hand Mixer – You’ll need a mixer to beat the eggs stiff enough for meringue.
    Mixing Bowl – for mixing the meringue.
    Wire Rack – for cooling your pie.

    Easy recipe for a beautiful Meringue Pie Topping that doesn’t weep and turns a nice golden hue. Delicious meringue for any cream pie!

    Print the recipe for Beautiful Meringue Pie Topping

    Beautiful Meringue Pie Topping

    Meringue Pie Topping doesn’t have to be so intimidating. This recipe makes a beautiful meringue that’s light, fluffy, and melt-in-your-mouth scrumptious!

    • 6 teaspoons cane sugar
    • 1 tablespoon corn starch
    • 1/2 cup water
    • 3 large egg whites
    • 1/4 teaspoon cream of tartar (heaping)

    1. In a small saucepan, whisk together the sugar, corn starch, and water.

    2. Place the saucepan on medium heat and bring to a boil, constantly stirring the mixture.
    3. Boil the mixture, constantly stirring, until it thickens.
    4. Remove the saucepan from the heat, and allow the mixture to cool.
    5. Meanwhile, separate your eggs; you’ll need 3 egg whites.

    6. Beat those egg whites in a mixing bowl until they begin to form peaks.

    7. Add the cooled sugar mixture and the cream of tartar to the stiffly beaten egg whites, and beat some more, until your meringue begins to form stiff peaks.

    8. Spread the meringue all over the top of your pie, making sure to spread it all the way up to the edges of your pie.
    9. At this point, you can form curls with a spoon if you want… I just used my spatula to kinda form a few little curls and left it with a somewhat wavy appearance.
    10. Bake your pie for at least 15 minutes at 350°, maybe a little longer to ensure that your meringue is cooked through. It will start to turn golden.
    11. Remove from the oven and allow to cool on a wire rack for about an hour. Then refrigerate for at least 2 to 3 hours before serving.

     

    Pies & Pastries
    American
    meringue pie topping, meringue topping

    Pin this recipe to save it for later!

    Meringue Pie Topping doesn't have to be so intimidating. This recipe makes a beautiful meringue that's light, fluffy, and melt-in-your-mouth scrumptious!
    How to make a beautiful Meringue Pie Topping that doesn’t weep and makes a beautiful and delicious pie! It’s especially easy to make with only 4 ingredients.
  • Peppermint Whipped Cream

    Peppermint Whipped Cream

    Peppermint Whipped Cream you can make in 5 minutes. Creamy delicious dessert topping or add a dollop to your hot chocolate for a minty treat!

    Peppermint Whipped Cream is probably one of my favorite ways to top off a nice warm mug of creamy hot chocolate. It adds a minty flavor, as well as an even creamier texture; and it’s so delicious!

    Peppermint Whipped Cream is so easy to make. Perfect topping for your favorite desserts, and I love adding a dollop to my hot chocolate. So deliciously creamy!

    This recipe is super easy to make and only calls for 5 ingredients. You can pretty much throw everything into the mixing bowl, add a whisk to your mixer, and mix away.

    How to make homemade Peppermint Whipped Cream for a minty dessert and hot chocolate topping. Adds a whole new meaning to the word creamy on all your favorite holiday desserts!

    Before you know it, you’ll have a minty, creamy whipped topping you can enjoy with pies, cakes, hot chocolate, and all your favorite desserts. Just add a dollop and you’re set for a really yummy sweet treat.

    Tips for how to make Peppermint Whipped Cream

    • Gather your ingredients… You’ll need cream cheese, heavy whipping cream, vanilla extract, peppermint extract, and powdered sugar.
    • Add all of your ingredients to a large mixing bowl.
    • Use a whisk or mixer with a whisk to mix all of the ingredients together, and keep mixing until the mixture thickens to the desired consistency for whipped cream.
    • Note: It will thicken up really fast before you realize it. So if you’re wanting it to have a more silky appearance, just stop the whipping process sooner.
    • Enjoy on your favorite dessert or warm drink.
    Peppermint Whipped Cream is one of my favorite dessert toppings on both pie and hot chocolate. Easy recipe you can make in about 5 minutes!

    Looking for a few lovely desserts or warm drinks to enjoy with a dollop of peppermint whipped cream?

    You may also enjoy my Quick and Easy Homemade Whipped Cream (original flavor) or Meringue Pie Topping.

    Mix up a bowl of Peppermint Whipped Cream. Only 5 ingredients and a super easy recipe you can make in 5 minutes. Turns any dessert or drink into a minty delicious treat!

    I’m definitely adding this easy peppermint whipped cream recipe to my list of The Best Christmas Recipes for Your Holiday Celebrations.

    Tools you may need to make Peppermint Whipped Cream

    Mixing Bowl – for mixing up all of your ingredients.
    Whisk or Hand Mixer or Stand Mixer – A hand mixer works great for mixing up homemade whipped cream.
    Spatula – Can’t live without my spatulas (as in plural).

    Peppermint Whipped Cream you can whip up in about 5 minutes. Makes a minty delicious topping for hot chocolate, pie, and all your favorite holiday desserts!

    Print the recipe for Peppermint Whipped Cream

    Peppermint Whipped Cream

    Peppermint Whipped Cream you can make in 5 minutes. Creamy delicious dessert topping or add a dollop to your hot chocolate for a minty treat!

    • 2 ounces cream cheese
    • 2 cups heavy whipping cream
    • 1 teaspoon vanilla extract
    • 1 teaspoon peppermint extract
    • 1/2 cup powdered sugar

    1. In a large mixing bowl, whip the cream cheese.

    2. Add the heavy whipping cream, vanilla extract, peppermint extract, and powdered sugar to the cream cheese.

    3. Use a mixer to whip together the ingredients until the mixture begins to thicken to the consistency of whipped cream. It will thicken up rather quickly, so if you're wanting it to have a thinner texture/more silky appearance, just stop the whipping process sooner.

    4. Refrigerate until serving, and serve with your favorite desserts and drinks.

    Desserts
    American
    peppermint whipped cream, peppermint whipped topping

    Pin this recipe to save it for later!

    Peppermint Whipped Cream you can make in 5 minutes. Creamy delicious dessert topping or add a dollop to your hot chocolate for a minty treat!
    Peppermint Whipped Cream you can easily make in 5 minutes. Creamy dessert and sweet treat topping or add a dollop to your hot chocolate for a minty delicious treat!
  • Easy Sugar Cookie Icing

    Easy Sugar Cookie Icing

    This easy sugar cookie icing is made with powdered sugar and a flavorful secret ingredient. So creamy delicious, my favorite recipe for cookie decorating.

    This easy sugar cookie icing is a cookie icing recipe that’s been with me since I was a little girl. While the main ingredients are butter, vanilla, powdered sugar, and heavy whipping cream, it also uses a secret ingredient.

    Easy Sugar Cookie Icing, using only 5 ingredients. This is my favorite cookie icing, it’s so creamy delicious and perfect for decorating Christmas cookies!

    That secret ingredient is almond extract. I can’t imagine making this icing without it.

    In fact, I also use almond extract in my favorite buttercream frosting recipe and my chocolate buttercream frosting. Just the right amount gives icing a scrumptious flavor kick.

    I can usually mix this cookie icing up in minutes; and when I’m using it with my mom’s cut out sugar cookie recipe that we make every single Christmas, I’ll sometimes add a little food color for cookie decorating purposes.

    Though I have been known to skip the food coloring and go with sprinkles on white icing instead… Those tiny rainbow sprinkle dots that crunch in your teeth when you bite into the cookie? I love those!

    I usually make these sugar cookies the way my mom taught me when I was younger. I’ve never been that patient with a decorating bag.

    So I take the easy way out and use a butter knife to spread the cookie frosting on… Then spread sprinkles all over the cookie.

    Just writing up this recipe is making me wish we still had a few of those soft sugar cookies left in the cookie jar. It’s one of my favorite Christmas recipes!

    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 sugar cookie icing recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    How to make the creamiest dreamiest Easy Sugar Cookie Icing. My mom taught me how to make this icing, and I’ve made it every Christmas since I was a little girl.
    • First, soften the butter.
    • In a large mixing bowl, mix together the butter, vanilla extract, and almond extract.
    • Add the heavy whipping cream to the mixture.
    • Slowly add the powdered sugar to the mixture, mixing it in as you go.
    • Once everything is mixed together, the icing should be smooth and creamy, free of any lumps. It’s important to get the right consistency. You don’t want the icing to be too thick (it won’t spread well) or too thin (it’ll run right off your cookies).
    • At this point, you can add food color, if desired.
    • Have fun decorating cookies together!

    This Easy Sugar Cookie Icing is the perfect recipe for decorating holiday cookies. It’s packed with scrumptious flavor and so creamy.

    Yes, you can. In fact, I usually do have leftover icing, and I’ll stick it in the freezer for next time we need it.

    It freezes just fine, as long as you cover it well so it doesn’t get freezer burn.

    Make an Easy Sugar Cookie Icing to decorate cutout sugar cookies. This icing is my favorite recipe, made with powdered sugar and a secret ingredient for extra flavor!

    Large Mixing Bowl – You’ll need a large bowl to mix up your icing, and you’ll use it for so much more.

    Hand Mixer – A hand mixer comes in so handy for so many things, especially mixing up cookie icing.

    Spatula – Because I’m never without my spatula.

    Food Color – Allows you to make a few different colors, especially for Christmas cookies.

    8 ounce Bowls – These would be perfect for separating your icing to make different colors.

    Cookie Decorating Kit – Just in case you want to add more detail to your cookies.

    Easy Sugar Cookie Icing that’s creamy, perfectly spreadable, and absolutely delicious. Perfect for Christmas cutout sugar cookies.

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

    Easy Sugar Cookie Icing, made with powdered sugar and a flavorful secret ingredient. So creamy delicious, my favorite recipe for cookie decorating.

    CONNECT WITH ADVENTURES OF MEL!

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

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    Easy Sugar Cookie Icing

    Easy Sugar Cookie Icing, made with powdered sugar and a flavorful secret ingredient. So creamy delicious, my favorite recipe for cookie decorating.

    • 4 tablespoons salted butter (softened)
    • 1 teaspoon vanilla extract
    • 1 teaspoon almond extract
    • 1 cup heavy whipping cream
    • 6 cups powdered sugar
    1. Soften the butter. 
    2. In a large mixing bowl, mix together the butter, vanilla extract, and almond extract. 
    3. Add the heavy whipping cream to the mixture.
    4. Slowly add the powdered sugar to the mixture, mixing it in as you go.
    5. Once everything is mixed together, the icing should be smooth and creamy, free of any lumps.*
    6. At this point, you can add food coloring, if desired.
    7. Have fun decorating cookies together!

    *It’s important to get the right consistency. You don’t want the icing to be too thick (it won’t spread well) or too thin (it’ll run right off your cookies).

    Cookies & Bars
    American
    Christmas cookie icing, cookie decorating, cookie icing, cookie icing recipe, sugar cookie frosting, sugar cookie icing, sugar cookie icing recipe
  • Caramel Custard Pie

    Caramel Custard Pie

    Made with an easy shortcut pie crust and a brown sugar caramel twist, this caramel custard pie is a delicious dessert and a family favorite recipe!

    Caramel Custard Pie is not your ordinary custard pie. It has a caramel twist that adds an oomph to traditional custard pie, and it’s easily become another one of my family’s favorite pie recipes.

    Caramel Custard Pie, an easy dessert made with a shortcut no-roll pie crust and a caramel twist. Old-fashioned family favorite sweet treat recipe!

    I remember my mom making custard and putting it in the oven to cook; much like pecan pie, it seemed to be one of her favorite desserts to make. Making this pie always brings back those memories of Mom in her kitchen cooking up a scrumptious dessert.

    The brown sugar mixture I press into my crust gives this pie a great flavor, almost like a graham cracker crust but a different texture altogether.

    While most custard pie recipes say to chill for an hour or two (and this one is delicious when it’s been chilled overnight), I enjoy this pie just as much when it’s warm from the oven. Mmmm, mmmm good.

    There’s nothing quite like Caramel Custard Pie, warm from the oven. Dreamy creamy egg-based dessert recipe with a brown sugar caramel twist.

    If you’re looking for more holiday recipes, you’ll find a whole slew of them on my lists of Thanksgiving Recipes and Christmas Recipes.

    WHERE CAN I FIND THE RECIPE FOR CARAMEL CUSTARD PIE?

    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 caramel custard pie recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

    TIPS FOR HOW TO MAKE A CARAMEL CUSTARD PIE

    • Pre-heat the oven to 350°.
    • Make this Easy Shortcut No-Roll Pie Crust, and press it into your pie plate. If you prefer a more traditional roll-out crust, you may enjoy this crust.
    • Mix the brown sugar, granulated sugar, and flour together.
    • Then lightly press the brown sugar mixture into your crust, pressing into the bottom and sides. You may have a little bit left over.
    • For the filling, mix together the eggs, vanilla, caramel extract, milk, sugar, and salt. Don’t let the mixture become too frothy; just make sure it’s blended well.
    • Pour the egg mixture into your pie crust.
    • Sprinkle the top of the pie with a pinch of nutmeg.
    • Bake at 350° for about 45 minutes to an hour. You may want to use a pie shield to keep the edges of your pie from burning.
    • Insert a knife or baking tester in the center; if it comes out clean, the pie should be done.
    • Let the pie cool; it may sink just a bit.
    • Store in the refrigerator, and you may even want to chill overnight before serving. Serve alone or with whipped cream and fresh fruit. Enjoy!
    How to make an old-fashioned dessert, Caramel Custard Pie, perfect for your holiday dessert table. Family favorite recipe with a brown sugar caramel twist.

    LOOKING FOR MORE DELICIOUS PIE RECIPES?

    Apple Crumb Pie

    Classic Pumpkin Pie from Scratch

    Sweet Potato Pie

    Chocolate Meringue Pie

    Traditional dessert recipe, Caramel Custard Pie, perfect for the holiday dessert table or an everyday sweet treat. So delicious!

    KITCHEN TOOLS YOU’LL NEED TO MAKE CUSTARD PIE

    Mixing Bowl – Handy for mixing up the pie crust and even the pie filling if you’re using a hand mixer.

    Stand Mixer or Hand Mixer – My mixer is the one small kitchen appliance I wouldn’t want to live without. I love it and use it all the time.

    Glass Measuring Cup – for measuring out liquids.

    Pie Plate – Can’t bake a pie without this.

    Pie Shield or Aluminum Foil – to keep the edges of your crust from burning. Here’s a guide on how to prevent pie crust from burning.

    Baking Tester – Check whether your pie (or cake) is done.

    Wire Rack – for cooling the pie.

    Pie Server – for serving your pie.

    It’s hard to stop at just one bite of this delicious Caramel Custard Pie, yet another one of my family’s favorite dessert recipes, especially during the holiday season.

    CARAMEL CUSTARD PIE RECIPE

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

    Caramel Custard Pie, made with an easy shortcut pie crust and a brown sugar caramel twist. Delicious dessert and a family favorite recipe!

    CONNECT WITH ADVENTURES OF MEL!

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

    Facebook | Pinterest | YouTube | Instagram | Twitter

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    Caramel Custard Pie

    Caramel Custard Pie, made with an easy shortcut pie crust and a brown sugar caramel twist. Delicious dessert and a family favorite recipe!

    Crust:

    • 2 cups all-purpose flour
    • 2 teaspoons cane sugar
    • 1 1/4 teaspoons salt
    • 2/3 cup canola oil
    • 3 tablespoons whole milk ( )
    • 1/4 cup light brown sugar
    • 1/4 cup cane sugar
    • 2 teaspoons all-purpose flour

    Custard Pie Filling:

    • 3 large eggs
    • 1 teaspoon vanilla extract
    • 1 teaspoon caramel extract
    • 1 3/4 cups whole milk
    • 3 tablespoons cane sugar
    • 1 teaspoon salt
    • 1/2 teaspoon ground nutmeg

    1. Pre-heat the oven to 350° F.

    Crust:

    1. Mix together 2 cups flour, 2 teaspoons cane sugar, and salt. 

    2. In a separate bowl (or glass measuring cup), whisk together the oil and milk.

    3. Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.

    4. Press the dough evenly into an un-greased 9-inch pie plate, covering the bottom and the sides. If you want to crimp the edges, go right ahead.

    5. In a small mixing bowl, mix the brown sugar, 1/4 cup cane sugar, and 2 teaspoons flour together.

    6. Then lightly press the brown sugar mixture into the crust, pressing into the bottom and sides. You may have a little bit left over.

    Custard Pie Filling:

    1. In a large mixing bowl, mix together the eggs, vanilla, caramel extract, milk, sugar, and salt. Don't let the mixture become too frothy; just make sure it's blended well.

    2. Pour the egg mixture into your pie crust.

    3. Sprinkle the top of the pie with the ground nutmeg.

    4. Bake at 350° F for about 45 minutes to 1 hour. You may want to use a pie shield to keep the edges of your pie from burning. When a knife inserted in the center comes out clean, the pie should be done.

    5. Remove the pie from the oven, and let it cool on a wire rack; it may sink just a bit.

    6. Store the pie in the refrigerator, and you may even want to chill overnight before serving. Serve alone or with whipped cream and fresh fruit.

    Desserts, Pies & Pastries
    American
    caramel custard pie, custard pie, pie, pie recipe
    How to make a Caramel Custard Pie with an easy shortcut pie crust and a brown sugar caramel twist. Delicious dessert and a family favorite recipe!
  • Simple and Easy Classic Pecan Pie Recipe

    Simple and Easy Classic Pecan Pie Recipe

    How to make the best classic pecan pie recipe. Easy, old-fashioned, southern dessert with a gooey filling and homemade crust. Perfect for Thanksgiving!

    Southern pecan pie has become one of my favorite desserts this time of year. Like our favorite apple crumb pie, it’s always on the dessert table at Thanksgiving; and it’s usually a safe bet that my mom will have one sitting on her kitchen counter at different times throughout the year.

    whole southern pecan pie, baked in white pie plate, sitting on wood countertop

    It’s funny, ’cause when I was younger, I didn’t like your typical, classic pecan pie at all (or maybe I just thought I didn’t). But I’ve really grown to love it over the last few years.

    I don’t know which is my favorite, the crunchy pecans that float to the top or the delicious sweet, somewhat salty pie filling that gives pecan pie its unique flavor. Mmmm, it’s just so good!

    Also, pecan pie is so easy to make; it’s not one bit complicated. Make a crust, mix up the filling, pour it into the crust, and presto… It’s ready to bake.

    If you’re looking for more holiday recipes, you’ll find a whole slew of them on my lists of Thanksgiving Recipes  and Christmas Recipes.

    slice of classic pecan pie on white plate with fork

    WHERE CAN I FIND THE ACTUAL RECIPE CARD?

    If you’d rather skip all of my baking 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.

    [mv_video doNotAutoplayNorOptimizePlacement=”false” jsonLd=”true” key=”vpa11rc7pjskijhutgjq” thumbnail=”https://mediavine-res.cloudinary.com/v1574708167/xvtk46coqm9ktpxlh640.jpg” title=”Simple and Easy Classic Pecan Pie Recipe” volume=”100″]

    INGREDIENTS YOU’LL NEED:

    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

    Glass Measuring Cup – for measuring out liquids.

    Pie Plate 

    Pie Shield or Aluminum Foil – to keep the edges of your crust from burning.

    Baking Tester – Check whether your pie (or cake) is done.

    Wire Rack – for cooling the pie.

    Pie Server

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

    Whole pecan pie in Corningware pie plate with slice of pie on white plate with fork

    HOW TO MAKE PECAN PIE

    First things first, mix up a pie crust…

    MAKING THE PIE CRUST:

    You can make a more traditional roll-out pie crust or an easier shortcut no-roll pie crust. Chill the pie crust ’til you’re ready to pour in the filling.

    MAKING PECAN PIE FILLING:

    1. Using a mixer, cream together the butter and sugar. And by cream, I mean mix together really well until it becomes a creamy mixture.
    2. Lightly beat the eggs together. Then mix them into the butter/sugar mixture.
    3. Add dark corn syrup and vanilla to the mixture, mixing well.
    4. Then stir in the pecans by hand.

    Then just pour the pie filling into your unbaked pie crust. Bake the pie according to the instructions in the recipe card below. Learn how to prevent pie crust from burning.

    Serve with a creamy delicious dollop of whipped cream!

    slice of classic pecan pie with whipped cream on white plate with fork

    BAKING TIPS FOR SOUTHERN PECAN PIE

    • You may want to use a pie shield or a strip of aluminum foil to keep the edges of your pie crust from getting too dark or burning.
    • When your pie is fully cooked through, remove it from the oven and cool on a wire rack.

    HOW TO TELL WHEN PECAN PIE IS DONE

    You can use a toothpick, table knife, or cake tester to see if your pie is done, but being that this is more of a custard pie, you may still see a slight bit of residue on your tester.

    You can also check the internal temperature with a cooking thermometer. It should be at least 200° F.

    When you go to take it out of the oven, your pie should be fairly firm. If it’s more than slightly jiggly, it needs more time in the oven.

    It’s a delicate balance between under-baking and over-baking when it comes to pecan pie. On the other hand, you don’t want it to be uncooked in the middle; on the other hand, you don’t want it to crack and be too dry.

    MORE PIE RECIPES YOU MAY ENJOY:

    Bite of old-fashioned pecan pie on fork on white plate

    GET THE PRINTABLE RECIPE

    If you love this 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!

    old-fashioned classic pecan pie recipe

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

    Classic Pecan Pie

    How to make the best classic pecan pie recipe. Easy, old-fashioned, southern dessert with a gooey filling and homemade crust. Perfect for Thanksgiving!

    • 1 pie crust
    • 3 tablespoons salted butter (softened)
    • 1 cup cane sugar
    • 3 large eggs
    • 1/2 cup dark corn syrup
    • 1 teaspoon vanilla extract
    • 1 1/2 cups pecans (halved or sliced)

    1. Chill the pie crust, rolled out and prepared in a 9-inch pie plate, 'til you're ready to add the filling.

    2. Pre-heat the oven to 450° F.

    3. In a large mixing bowl, cream (or mix) together the butter and sugar.

    4. In a separate smaller bowl, lightly beat the eggs together.

    5. Then mix the eggs into the butter/sugar mixture.

    6. Add the dark corn syrup and vanilla to the mixture, mixing well.

    7. Stir in the pecans by hand.

    8. Pour the pie filling into the unbaked pie crust.

    9. Bake the pie at 450° F for about 10 minutes. Then reduce the heat to 350° F, and bake an additional 30 minutes.

    10. When the pie is fully cooked through, remove it from the oven and cool on a wire rack.

    11. Serve each slice with a creamy delicious dollop of whipped cream.

    *You can make a more traditional roll-out pie crust (link in the ingredients above) or an easier shortcut no-roll pie crust.

    9. You may want to use a pie shield or a strip of aluminum foil to keep the edges of your pie crust from getting too dark or burning.

    10. You can use a toothpick, table knife, or cake tester to see if your pie is done, but being that this is more of a custard pie, you may still see a slight bit of residue on your tester. You can also check the internal temperature with a cooking thermometer. It should be at least 200° F. When you go to take it out of the oven, your pie should be fairly firm. If it’s more than slightly jiggly, it needs more time in the oven. It’s a delicate balance between under-baking and over-baking when it comes to pecan pie. On one hand, you don’t want it to be uncooked in the middle; on the other hand, you don’t want it to crack and be too dry.

    Desserts, Pies & Pastries
    American
    classic pecan pie, classic pecan pie recipe, how to make pecan pie, pecan pie, pecan pie recipe, southern pecan pie
  • Easy Shortcut No-Roll Pie Crust

    Easy Shortcut No-Roll Pie Crust

    No-Roll Pie Crust recipe perfect for fruit pies, custard pie, and more. Made with oil, mix and press into a pie plate for a delicious homemade crust.

    No Roll Pie Crust… Now that’s my kind of crust. This particular crust is perfect for fruit cobblers, but I also like it for all sorts of pie.

    How to make a pie crust that’s so easy it’s a no-fail crust. Mix it up and press it into your pie plate. Easy Shortcut No-Roll Pie Crust!

    This is another pie crust straight out of Grandma’s recipe box. I haven’t really changed a thing.

    It’s an oil-based crust, so the texture is somewhat different. I would say it almost melts in your mouth, and it definitely has a flakiness about it.

    What I really love about it, is that it’s really a no-fail pie crust. Anyone can make it. There’s no rolling or fluting required. Just mix it up and press it into a pie plate. And presto! You’ve got a pretty tasty pie crust. Game changer!

    Easy Shortcut No-Roll Pie Crust you can mix and press into the pie plate. No fuss and such an easy recipe, perfect for fruit pies, custard pie, and more.

    You can make a similar crust with butter and pecans. This pecan nut pie crust is another favorite, especially for no bake desserts, like this no bake pumpkin dessert and no bake blueberry dessert.

    Tips for how to make an Easy Shortcut No-Roll Pie Crust

    1. Mix together the flour, sugar, and salt.
    2. In a separate bowl (or glass measuring cup), whip together the oil and milk with a fork.
    3. Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.
    4. If you’re making a fruit cobbler, save back about a third of the mixture to crumble on top of the pie.
    5. Press the remaining dough evenly in a pie plate, covering the bottom and the sides.
    6. If you want to crimp the edges, go right ahead. But there’s no need if you don’t want to.
    7. And that’s it, your no-roll pie crust is ready for filling. Bake according to the instructions for whatever type of pie or cobbler you’re making. Before baking, you may want to learn how to keep a pie crust from burning.

    Want to make a pie with this crust? Here are a few scrumptious ideas.

    Small Batch Blueberry Pie Filling

    Chocolate Meringue Pie

    Caramel Custard Pie

    Sweet Potato Pie

    Apple Crumb Pie

    Classic Pumpkin Pie

    Strawberry Cream Pie

    Looking for more crust recipes for your favorite desserts?

    Chocolate Cookie Crust

    No Fail Pie Crust

    Leftover Pie Crust – Cinnamon Crust Bunches

    Graham Cracker Crust

    If you’d love more holiday recipe inspiration, you may enjoy my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations.

    Simple and easy No-Roll Pie Crust recipe, perfect for fruit pies and cobblers. Just mix and press into the pie plate.

    Want to actually see how to make this pie crust recipe? Watch our video!

    Tools you may need to make a No-Roll Pie Crust

    Mixing Bowl – I love a bowl with a handle; this one’s pretty similar to mine.

    Measuring Spoons – I mean, measuring spoons. Every kitchen needs them.

    Measuring Cups – Another kitchen staple.

    Glass Measuring Cup – I use mine all the time, not just for measuring, but also for mixing up small quantity recipes.

    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.

    Easy No-Roll Pie Crust

    No-roll pie crust recipe perfect for fruit pies, custard pie, and more. Made with oil, mix and press into a pie plate for a delicious homemade crust.

    • 2 cups all-purpose flour
    • 2 teaspoons cane sugar
    • 1 1/4 teaspoon salt
    • 2/3 cup canola oil
    • 3 tablespoons whole milk

    1. Pre-heat the oven to 350° F.

    2. In a large mixing bowl, whisk together the flour, sugar, and salt. 

    3. In a separate bowl (or glass measuring cup), whisk together the oil and milk.

    4. Add the oil mixture to the dry ingredients, and stir together with a fork until the flour is all moistened.

    5. Press the dough evenly in an un-greased pie plate, covering the bottom and sides. If you're making a fruit cobbler, save back about a third of the mixture to crumble on top of the cobbler.

    6. If you want to crimp the edges, go right ahead.

    7. Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.

    8. Let the crust cool before adding any filling.

    If you are making this crust with a recipe where you bake the crust with the filling, just bake it according to the instructions for that particular recipe.

    Desserts, Pies & Pastries
    American
    easy pie crust, no-roll pie crust, pie crust, pie crust recipe, press-in pie crust

    Can’t wait to make this crust recipe? Pin it for later!

    Easy Shortcut No-Roll Pie Crust recipe perfect for fruit pies, custard pie, and more. Made with oil, mix and press into a pie plate for a delicious homemade crust.
    No-Roll Pie Crust recipe that’s perfect for fruit pies and cobblers. Mix and press into your pie plate, and you’ve got a delicious homemade crust.
  • Instant Pot Pumpkin Spice Cheesecake

    Instant Pot Pumpkin Spice Cheesecake

    Instant Pot pumpkin spice cheesecake is an easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.

    Pumpkin Cheesecake is one of those “to die for” desserts… Dessert that makes the taste buds tingle and satisfies those cravings for creamy delicious cheesecake.

    How to make Instant Pot Pumpkin Spice Cheesecake. Delicious fall and holiday dessert recipe with a buttery graham cracker crust.

    I am a cheesecake fangirl. If I get to choose a dessert when we’re out to eat and cheesecake is on the menu, you can bet I’m ordering cheesecake. My favorite is white chocolate raspberry cheesecake, and I love strawberry swirl cheesecake too.

    When you add pumpkin spice and all the flavors of fall to my favorite dessert… Well, I may just swoon.

    When I first tried creating this recipe, my first attempt was somewhat of a fail. It turned out more like pumpkin spice pudding than pumpkin spice cheesecake. But I didn’t give up, and my second attempt won.

    Perfect for the Thanksgiving dessert table, Instant Pot Pumpkin Spice Cheesecake is oh so delicious. So creamy and super easy to make!

    The fact that it’s made in the Instant Pot just adds an element of fun to the recipe. I LOVE cooking with my Instant Pot because the possibilities are truly endless.

    Tips for Making Pumpkin Spice Cheesecake in the Instant Pot

    This recipe creates enough filling for 2 smaller cheesecakes. If you have a larger Instant Pot (ours is smaller, a 6-quart), you could make 1 larger cheesecake with a larger graham cracker crust with this recipe.

    1. Crush the graham crackers, using a Ziploc bag and a rolling pin.
    2. Mix the graham crackers together with melted butter.
    3. Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer ’til you’re ready to add the filling.
    4. Mix together softened cream cheese, sugar, and brown sugar with a mixer.
    5. Add vanilla and almond extract, mixing well.
    6. Crack 1 whole egg and 1 egg yolk into the mixture.
    7. Add pumpkin puree, along with sour cream, mixing well.
    8. Make your own pumpkin pie spice, including cinnamon, ginger, cloves, and nutmeg.
    9. Finally, mix in a tablespoon of flour and the salt.
    10. Pour the cheesecake filling into your crust.
    11. Add 1 1/2 cups water to the bottom of your pressure cooker.
    12. Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
    13. Set to Manual and cook for 30 minutes.
    14. When the Instant Pot is done and it’s naturally released, remove the cheesecake, keep covered, and place in the fridge for a few hours (or even overnight). Let it chill thoroughly.
    15. Then it’s ready to serve. I suggest serving it with a li’l whipped cream.
    Easy recipe for Instant Pot Pumpkin Spice Cheesecake, a deliciously creamy fall and holiday dessert with all the flavors of fall.

    Looking for more pumpkin recipes?

    Tools you may need to make Instant Pot Pumpkin Spice Cheesecake

    Instant Pot – We have the 6-quart pot (without the yogurt function).

    Rolling Pin – for crushing the graham crackers.

    6-Inch Springform Pan – This size will easily fit down into the Instant Pot.

    KitchenAid Stand Mixer – I use mine for pretty much everything I bake.

    Vanilla Extract and Almond Extract – for added flavor in the cheesecake

    Spices – You’ll need Cinnamon, Ginger, Cloves, and Nutmeg.

    Want to see how to make Pumpkin Spice Cheesecake in the Instant Pot? Watch the video!

    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!

    Instant Pot Pumpkin Spice Cheesecake

    Pumpkin Spice Cheesecake, made in the Instant Pot. Easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.

    • 8 graham crackers
    • 5 tablespoons salted butter (melted)
    • 16 ounces cream cheese
    • 1/4 cup cane sugar
    • 1/4 cup light brown sugar
    • 1 teaspoon vanilla extract
    • 1/8 teaspoon almond extract
    • 1 large egg
    • 1 large egg yolk
    • 1/2 cup pumpkin puree
    • 2 tablespoons sour cream
    • 1/4 teaspoon ground cinnamon
    • 1/8 teaspoon ground ginger
    • 1/8 teaspoon ground cloves
    • 1/8 teaspoon ground nutmeg
    • 1 tablespoon all-purpose flour
    • 1/4 teaspoon salt
    1. Crush the graham crackers, using a Ziploc bag and a rolling pin.
    2. Mix the graham crackers together with the melted butter.
    3. Spray your springform pan with cooking spray; then press the mixture into the pan. Place in the freezer ’til you’re ready to add the filling.
    4. Mix together the softened cream cheese, sugar, and brown sugar with a mixer. 

    5. Add the vanilla and almond extract, mixing well. 

    6. Add 1 whole egg and 1 egg yolk to the mixture. 
    7. Add pumpkin puree, along with sour cream, mixing well. 

    8. Mix in the spices, including the cinnamon, ginger, cloves, and nutmeg.

    9. Finally, mix in a tablespoon of flour and the salt.
    10. Pour the cheesecake filling into your crust.
    11. Add 1 1/2 cups water to the bottom of your pressure cooker.
    12. Cover the cheesecake pan with foil, and place the pan inside your Instant Pot.
    13. Set to Manual and cook for 30 minutes.

    14. When the Instant Pot is done and it's naturally released, allow it to cool completely.

    15. Then cover the cheesecake and place it in the fridge to chill for at least 6 hours, or overnight.

    16. Slice and serve. I suggest serving it with a li'l whipped cream on top.

    *This recipe creates enough filling for 2 smaller cheesecakes. If you have a larger Instant Pot (ours is smaller, a 6-quart), you could make 1 larger cheesecake with this recipe; just add a few more graham crackers and a little more butter to the crust mixture.

    Desserts
    American
    instant pot cheesecake, instant pot pumpkin cheesecake, pumpkin cheesecake, pumpkin spice cheesecake

    More Cheesecake Recipes You May Enjoy:

    Olive Garden White Chocolate Raspberry Cheesecake

    Strawberry Miracle Cheesecake

    Can’t wait to make this easy recipe? Pin it to save it!

    Pumpkin Spice Cheesecake, made in the Instant Pot. Easy fall and holiday dessert recipe with a graham cracker crust, full of delicious fall flavors.
    I just love Instant Pot Pumpkin Spice Cheesecake. Fall and holiday dessert recipe, easy to make, buttery graham cracker crust, filled with delicious fall flavors!
  • Quick and Easy Homemade Whipped Cream

    Quick and Easy Homemade Whipped Cream

    Homemade whipped cream can be made in 5 minutes with this easy recipe. Only 4 ingredients to a creamy delicious topping for all your favorite desserts.

    Homemade whipped cream is so easy to make; there’s no reason to go running to the store when you can make it in about 5 minutes.

    Homemade whipped cream can be whipped up in 5 minutes with this quick and easy recipe. Only 4 ingredients to a creamy delicious topping for all your favorite desserts.

    This particular recipe makes a super creamy and slightly sweet whipped cream that’s perfect for topping your favorite desserts, like this no bake blueberry dessert made with Dream Whip whipped dessert topping. It’s also perfect for making a classic ambrosia salad recipe.

    The creamy flavorful texture is partially due to a secret ingredient. In fact, it’s one of my favorite ingredients… Keep reading to see what it is.

    My boys and I all love a dollop of whipped cream in our hot chocolate, on old-fashioned pumpkin pie and sweet potato pie, white chocolate raspberry cheesecake, and more. It adds a creaminess we wouldn’t otherwise get without it.

    It also makes the best whipped cream ghosts for my ghost Halloween brownies. And it makes a mean butterbeer recipe.

    And I love making this pineapple fluff frosting with whipped cream.

    Make homemade whipped cream in 5 minutes with this super easy recipe. Only 4 ingredients and you’ve got a creamy delicious topping for all your favorite fall and Thanksgiving desserts.

    Here’s how to make your own batch of homemade whipped cream.

    Ready to hear all about that secret ingredient? It’s cream cheese. I’ve professed my love for cream cheese before, but you guys… It just adds an oomph to whipped cream. It’s so good!

    So, here’s what you do. Mix the cream cheese, heavy whipping cream, vanilla extract, and powdered sugar together. Whip with a mixer until it begins to thicken into a whipped cream texture.

    You can make it as thin or as thick as you prefer.

    Whip up a batch of homemade whipped cream in 5 minutes with this quick and easy recipe. 4 ingredients and you’ve got a creamy delicious topping for all your favorite desserts.

    For this recipe, I made it a bit thicker, but do know that it will thicken up really fast before you realize. So, if you’re wanting it to have a more silky appearance, just stop the whipping process sooner.

    You can print the full recipe below. Enjoy on your favorite dessert!

    Whip up a batch of homemade whipped cream in 5 minutes with this quick and easy recipe. 4 ingredients and you’ve got a creamy delicious topping for all your favorite desserts.

    Looking for some lovely desserts to enjoy with a dollop of homemade whipped cream? I may have a few ideas for ya…

    You may also enjoy Peppermint Whipped Cream or Meringue Pie Topping.

    I’m definitely adding this recipe to my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations. It’s the perfect topping for all those yummy holiday desserts.

    Print the recipe for homemade whipped cream.

    Homemade Whipped Cream

    Homemade whipped cream can be whipped up in 5 minutes with this quick and easy recipe. Only 4 ingredients to a creamy delicious topping for all your favorite desserts.

    • 2 ounces cream cheese
    • 2 cups heavy whipping cream
    • 1 teaspoon vanilla extract
    • 1/2 cup powdered sugar

    1. Whisk together the cream cheese, heavy whipping cream, vanilla extract, and powdered sugar.

    2. Use a mixer to whip together the ingredients until the mixture begins to thicken to the consistency of whipped cream. It will thicken up rather quickly, so if you're wanting it to have a thinner texture/more silky appearance, just stop the whipping process sooner.

    3. Refrigerate until serving, and serve with your favorite desserts.

    Desserts
    American
    homemade whipped cream, homemade whipped topping

    Mix together a batch of homemade whipped cream in 5 minutes with this quick and easy recipe using only 4 ingredients. Makes a creamy delicious topping for all your favorite desserts.

    Make homemade whipped cream in 5 minutes with this quick and easy recipe using only 4 ingredients. Makes a creamy, delicious, slightly sweet topping for all your favorite desserts.
    Top off your favorite desserts with homemade whipped cream you can make in 5 minutes with this quick and easy recipe using only 4 ingredients and a mixer.
    Top your favorite desserts with deliciously creamy homemade whipped cream you can make in 5 minutes with this quick and easy recipe using only 4 ingredients.
    Homemade whipped cream can be made in 5 minutes with this easy recipe. Only 4 ingredients, including a secret ingredient, to a creamy delicious topping for all your favorite desserts.
    Make homemade whipped cream in 5 minutes with this quick and easy recipe. Only 4 ingredients and you have a creamy delicious topping for all your favorite desserts.

    What’s your favorite dessert? How do you plan to enjoy this recipe?

  • Apple Bundt Cake with Caramel Cream Cheese Frosting

    Apple Bundt Cake with Caramel Cream Cheese Frosting

    Apple Bundt Cake, made with apples, cinnamon, walnuts, and a caramel cream cheese frosting. Makes a scrumptious fall and holiday dessert!

    Apple bundt cake is the quintessential fall and holiday dessert. It’s perfect for apple picking season, one of my favorite apple recipes, makes an amazing Thanksgiving dessert, and can still be enjoyed at Christmas time!

    Apple Bundt Cake, made with sweet and tarty apples, cinnamon, walnuts, and a caramel cream cheese glaze. Makes a scrumptious fall and holiday dessert!

    This happens to be my mama’s recipe for apple cake. If I remember, Mom used to make it in a rectangular cake pan, and she wouldn’t usually frost it. It was perfectly delicious without icing; the outer crust has a slightly chewy texture to it.

    I decided to try making it in a bundt pan. I knew that the batter would be quite thick, so I figured it’d work just fine. And man, did it ever turn out.

    Apple Bundt Cake is an old fashioned cake recipe made with apples, cinnamon, walnuts, and a caramel cream cheese glaze. Makes a scrumptious fall and holiday dessert!

    In fact, as soon as I was done with all of my video/photo taking for this recipe, my boys pounced. I don’t think I need to tell you that it didn’t last long. Thankfully, I was able to quickly scramble to save back a nice portion for our neighbor.

    Apple Bundt Cake, a scrumptious cake recipe with apples, cinnamon, walnuts, and a caramel cream cheese glaze. Makes a delicious fall and holiday dessert!

    Here’s how to make Apple Bundt Cake.

    Apple Bundt Cake is a pretty simple recipe to make. Wash the apples first; then core, peel, and dice them. You’ll need about 3 cups of diced apples.

    This time ’round, I used Pink Lady apples.

    Dice about 3 cups of apples to add to Apple Bundt Cake.

    But, judging from my recipe card, it would seem Mom and Grandma preferred using yellow apples. It’s totally up to you; just pick a sweet tarty apple, and you’ll be fine.

    Mix together the sugar, oil, eggs, and vanilla. Then sift together the flour, baking soda, salt, and cinnamon.

    Mix the dry ingredients together with the wet ingredients, adding in the diced apples, as well. It will all combine to make a very stiff batter, perfect for a bundt cake. At this point, you can even add in walnuts, which I highly recommend; they just add an overall oomph to the cake. You might even toss in a pinch of homemade apple pie spice!

    Pour the batter into a well greased pan. Bake at 350° for about 45 minutes to an hour, or until a toothpick inserted in the cake comes out clean.

    Apple Bundt Cake is a scrumptious cake recipe with apples, cinnamon, walnuts, and a caramel cream cheese glaze. Even without the glaze, it has a deliciously chewy texture.

    Now I will tell you, this cake is really good without the glaze; it has a chewy texture and such a sweet flavor all by itself.

    Apple Bundt Cake is a delicious cake recipe with apples, cinnamon, walnuts, and a caramel cream cheese glaze. It’s perfectly scrumptious, even without the glaze.

    However, if you prefer the glaze, you can mix together the ingredients for a Caramel Cream Cheese Glaze. And once the cake has cooled completely, you can pour the glaze evenly over the top, letting it run down the sides. Then sprinkle walnuts on top.

    Apple Bundt Cake is a scrumptious fall dessert, made with apples, cinnamon, walnuts, and a caramel cream cheese glaze.

    The combination of flavors makes this cake such a delectable fall dessert. I’m definitely adding this recipe to my lists of The Best Thanksgiving Recipes for Your Holiday Menu and The Best Christmas Recipes for Your Holiday Celebrations.

    Apple Bundt Cake is a scrumptious fall dessert recipe that’s irresistible, made with apples, cinnamon, walnuts, and a caramel cream cheese glaze that runs down over the sides.

    Looking for more scrumptious apple recipes?

    Apple Cinnamon Buttermilk Pancakes

    Apple Crumb Pie in a Jar

    Easy Apple Crumble

    Deep Dish Apple Crumb Pie

    Caramel Apple Donut Holes

    50 Mouthwatering Apple Recipes

    Want to see how to make the recipe? Watch our video!

     

    Apple Bundt Cake with Caramel Cream Cheese Frosting

    Apple Bundt Cake, made with apples, cinnamon, walnuts, and a caramel cream cheese frosting. Makes a scrumptious fall and holiday dessert!

    Cake:

    • 2 cups cane sugar
    • 1 1/2 cups canola oil
    • 2 large eggs
    • 2 teaspoons vanilla extract
    • 3 cups all-purpose flour
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 teaspoon ground cinnamon
    • 3 cups apples (diced)
    • 1 cup chopped walnuts ((optional))

    Frosting:

    • 8 ounces cream cheese
    • 2 tablespoons salted butter
    • 1/4 teaspoon vanilla extract
    • 1/2 teaspoon caramel extract
    • 1 cup powdered sugar
    • 1/2 cup whole milk
    1. Pre-heat the oven to 350°.

    2. Mix together the sugar, oil, eggs, and vanilla.

    3. Whisk together the flour, baking soda, salt, and cinnamon.

    4. Mix the dry ingredients together with the wet ingredients, adding in the apples as well; it will make a very stiff batter.

    5. Nuts are an optional add-in at this point. I highly recommend chopped walnuts, but save back 1/4 cup for the top of the cake.

    6. Pour the batter into a well greased bundt cake pan.
    7. Bake at 350° for about 45 minutes to an hour, or until a toothpick inserted in the cake comes out clean.
    8. Once you remove the cake from the oven, let it sit in the bundt pan for about 10 minutes.
    9. Remove the cake from the bundt pan, and allow to cool completely.

    10. Meanwhile, mix up the ingredients for the frosting, including the cream cheese, salted butter, vanilla extract, caramel extract, powdered sugar, and milk.

    11. Mix well, making sure there are no lumps; the frosting should easily pour from a measuring cup.

    12. Once the cake has cooled, pour the frosting evenly over the top of the cake. It will run down the sides of the cake.

    13. Sprinkle walnuts over the frosting. Then slice and serve!

    Cakes & Cupcakes
    American
    apple bundt cake

    Pin this recipe for later!

    Apple Bundt Cake is a scrumptious fall and holiday dessert recipe. Make it with apples, cinnamon, walnuts, and a caramel cream cheese glaze.
    Apple Bundt Cake with Caramel Cream Cheese Glaze Recipe
    Apple Bundt Cake Recipe
    delicious apple bundt cake with a caramel cream cheese frosting
    slice of homemade apple bundt cake with caramel cream cheese icing
    caramel apple bundt cake recipe
  • Old-Fashioned Homemade Banana Ice Cream

    Old-Fashioned Homemade Banana Ice Cream

    How to make homemade banana ice cream, my favorite frozen dessert recipe ever. Easy to make, it’s chock full of creamy fresh banana flavor!

    Homemade banana ice cream was always a special treat growing up in my family. We made ice cream for any type of get together in the summertime, and church ice cream socials in our little country church were a big event back then.

    churning paddle pulled up out of metal canister full of homemade banana ice cream

    I remember my dad and my grandpa making ice cream at the same time, competing to see whose ice cream was better. Grandpa had the old hand crank ice cream maker, and somehow I always got stuck turning that crank. “Goofball, get to work!” Grandpa would say.

    While I love every flavor of our homemade ice cream recipes, including strawberry ice cream and old fashioned vanilla ice cream, there is something special about my dad’s banana homemade ice cream.

    While my recipe may differ just a bit from Dad’s, it’s pretty similar if not the same. I’d written this recipe down after talking with my mom, and it tastes just like Dad’s old fashioned banana ice cream. My boys give it a thumbs up too; that’s when I really know it’s good.

    brown bowl full of old-fashioned banana ice cream with a spoon, sitting on golden flower print dish towel

    Ingredients You’ll Need:

    To make this banana ice cream recipe, you’ll need a few ingredients on hand…

    • Large Eggs – You’ll need the whole egg, yolks and all. If you choose to use raw eggs to make old fashioned banana ice cream, do keep in mind that consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions. But we have personally always used raw eggs and have never had any problem. That said, some people prefer to temper and heat the eggs up to at least 160ºF in order to prevent any possible food poisoning. This is a great guide on how and why to temper eggs for custard-based ice creams. You can temper the eggs with the condensed milk, evaporated milk, and whole milk in this recipe, following the instructions in the post that I linked to above. Then just whisk everything else in as I explain in the recipe card below. If you’d rather make an egg-free version, my vanilla ice cream no eggs can easily be converted to banana ice cream.
    • Cane Sugar – You can also use granulated sugar.
    • Vanilla Extract – Use a really good dark vanilla extract, real vanilla if possible.
    • Sweetened Condensed Milk and Evaporated Milk – Now here’s one instance when my mom and dad have always used a brand name product, or they used to anyway. Mom (and Grandma) always insisted on Eagle Brand and Milnot. In fact, when I wrote this recipe down, I was told that if you’re using Milnot evaporated milk, only use 2 cans; if you’re using a generic brand, use 3 cans. Dan and I always just use 2 cans of whatever type of sweetened condensed milk and evaporated milk we have on hand, usually Aldi’s brand. And it works just fine. So I recommend just using 2 cans of whatever brand you have on hand, unless you want to try Mom and Grandma’s tried and true method with Eagle Brand and Milnot.
    • Sea Salt – I prefer to use Redmond Real Salt.
    • Bananas
    • Whole Milk – Although you can use 2% milk or 1% milk in a pinch, I highly recommend that you use whole milk, because it will make your ice cream much more creamy. You can even use Half-and-Half to get a creamier texture.
    • Crushed Ice and Rock Salt – You can find rock salt at the grocery store and online. But I recommend looking for the bigger bulk bag at your local hardware store or feed store, because it will be much more affordable.

    Kitchen Tools and Equipment You’ll Need:

    Be sure to check out our complete guide to ice cream accessories and tools for making the best homemade ice cream and/or hosting your own ice cream social. It’s the ultimate list for every ice cream lover’s kitchen. My friend Linda also has a beautiful post dedicated to ice cream social ideas.

    How to Make Homemade Banana Ice Cream

    Homemade banana ice cream with milk is a pretty simple mixture. Most of the ingredients you probably already have on hand.

    How to Mix up Old-Fashioned Banana Ice Cream

    1. The first step is to cream the eggs and the sugar together.
    adding sugar to eggs in metal bowl of white KitchenAid mixer
    1. Next add in the vanilla extract.
    hand holding bottle of McCormick Pure Vanilla Extract with teaspoon
    1. Then mix in your sweetened condensed milk.
    hand pouring Eagle Brand sweetened condensed milk into metal bowl of white KitchenAid mixer
    1. Then mix in the evaporated milk.
    hand pouring Great Value evaporated milk into metal bowl of KitchenAid mixer full of ice cream mixture
    1. Next you’ll add in a good-sized dash of sea salt.
    hand adding dash of salt to homemade ice cream mixture in metal bowl of KitchenAid mixer
    1. Lastly, peel and mash the bananas; then mix them into the liquid ice cream mixture.
    bunch of fresh bananas laying on wooden countertop with measuring cup
    1. Pour the mixture into the metal canister of your ice cream freezer.
    pouring banana ice cream mixture from metal bowl into metal ice cream canister with churning paddle
    1. Then finish topping it off with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.
    pouring whole milk into metal ice cream maker canister with white churning paddle

    How to Freeze Ice Cream in an Ice Cream Maker

    Now that your ice cream maker’s canister is full of liquid ice cream mixture, you’re ready to start the freezing process.

    banana ice cream mixture before freezing in metal canister with white churn paddle
    1. Put the lid on, and place the canister down into the bucket of your ice cream maker. Then attach the motor, clamp it on, and plug the ice cream maker in to get the motor running.
    canister with white lid in plastic ice cream maker
    1. Gradually pour crushed ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.
    ice cream maker with blue motor, filled with crushed ice
    1. Alternately with the ice, add 2-3 cups of rock salt, making sure to top it off with rock salt.
    motorized ice cream freezer filled with ice and rock salt for making homemade banana ice cream
    1. Let the motor run until it stops, which signals that the ice cream is completely frozen. Once the ice cream is frozen, the motor on your ice cream maker will stop churning; and you need to unplug it immediately.
    2. Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid and the churning paddle, and serve immediately.
    old-fashioned banana ice cream frozen and ready to eat with churn paddle in metal ice cream canister, placed down in plastic ice cream maker tub full of ice and rock salt

    If you’re not ready to serve it just yet, you can always leave the lid on (removing the motor), top it off with ice, and place a towel or two over it to kind of insulate it and keep it cold.

    brown bowl of homemade ice cream made with bananas, with spoon, sitting on golden flower print kitchen towel

    Expert Tips and FAQ’s

    Do you have to freeze bananas for ice cream?

    No, in fact, I never do. I just mash up room temperature bananas and add them to the mixture. All the freezing will be done using the ice cream maker.

    How should you store leftover banana ice cream?

    We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They’re big enough to hold 2-3+ servings of ice cream. Then we just stick them down in the freezer. If you have an upright, I’d place the containers on the shelves, rather than in the door, so the ice cream doesn’t melt or have a higher risk of freezer burn. I also really like this larger ice cream container if I don’t care about freezing it in smaller batches. Homemade ice cream usually keeps for up to about 1 month in the freezer.

    scooping banana ice cream out of ice cream maker

    Favorite Mix-Ins for Banana Ice Cream

    There are so many things you can mix into your ice cream to make it even more fun, especially with kids.

    • Fruit or Fruit Jam – We especially love mixing strawberry jam or blackberry jam into our ice cream.
    • Chocolate Syrup, Butterscotch Topping, Caramel Topping, etc. – With whipped cream and a cherry on top.
    • Oreo Cookies – I especially love crushing up Oreo Minis.
    • Chocolate candies – Like M&M’s, Snickers, Reese’s Peanut Butter Cups, and more.
    • Brownies or Cookies

    You can actually use leftovers to make the most delicious gf ice cream sandwiches ever.

    brown bowl full of homemade soft serve banana ice cream

    More Ice Cream Recipes

    If you love this old-fashioned homemade banana ice cream recipe as much as we do, you’ll love these recipes 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!

    Homemade Banana Ice Cream

    How to make homemade banana ice cream, my favorite frozen dessert recipe ever. Easy to make, it's chock full of creamy fresh banana flavor!

    • Stand Mixer
    • 4-Quart Electric Ice Cream Maker
    • Ice Cream Scoop
    • Ice Cream Container with Lid

    Ice Cream:

    • 6 large eggs
    • 3/4 cup cane sugar
    • 4 teaspoons vanilla extract
    • 14 ounces sweetened condensed milk
    • 24 ounces evaporated milk
    • 1 teaspoon sea salt
    • 4 bananas
    • 6 cups whole milk*

    Freezing Supplies:

    • 16 cups ice (crushed)
    • 3 cups rock salt*
    1. Cream (or mix) the eggs and the sugar together.
    2. Add in the vanilla extract.
    3. Mix in the sweetened condensed milk and evaporated milk.
    4. Then add in a good-sized dash, or teaspoon, of salt.

    5. Peel and mash the bananas; then mix them into the liquid ice cream mixture.

    6. Pour the mixture into the metal canister of the ice cream maker.

    7. Then finish topping off the canister with whole milk, making sure to fill it about 3/4 of the way full, leaving room for expansion as it freezes.

    8. Put the lid on, and place the canister down into the bucket of your ice cream maker. Then attach the motor, clamp it on, and plug the ice cream maker in to get the motor running.

    9. Gradually, pour crushed ice around the canister. Tip: You can add up to a gallon of water if needed, as well. We sometimes do this because our motor will seize up. Adding a bit of water will help it keep turning.

    10. Alternately with the ice, add 2-3 cups of rock salt, making sure to top it off with rock salt.
    11. Let the motor run until it stops, which signals that the ice cream is completely frozen. Once the ice cream is frozen, the motor on your ice cream maker will stop churning; and you need to unplug it immediately.

    12. Wipe any excess ice or rock salt off the lid and out from around the top of the canister; then remove the lid and the churning paddle, and serve immediately. If you're not ready to serve it just yet, you can always leave the lid on (removing the motor), top it off with ice, and place a towel or two over it to help insulate it and keep it cold.

    *Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.

    *You can use Half & Half in place of the whole milk if you want an even creamier texture to your ice cream.

    *You can find rock salt at the grocery store and online. But I recommend looking for the bigger bulk bag at your local hardware or feed store, because it will be much more affordable.

    Does It Matter Which Canned Milk I Use?

    Mom and Grandma always insisted on Eagle Brand and Milnot. In fact, when I wrote this recipe down, I was told that if you’re using Milnot evaporated milk, only use 2 cans; if you’re using a generic brand, use 3 cans.

    Dan and I always just use 2 cans of whatever type of sweetened condensed milk and evaporated milk we have on hand, usually Aldi’s brand. And it works just fine. So I recommend just using 2 cans of whatever brand you have on hand, unless you want to try Mom and Grandma’s tried and true method with Eagle Brand and Milnot.

    How to Store Leftover Banana Ice Cream

    We always have a lot of leftover ice cream when we make it homemade, so we purchased some of these freezer containers to hold all the leftovers. They’re big enough to hold 2-3+ servings of ice cream. Then we just stick it down in the freezer. If you have an upright, I’d place it on the shelves, rather than the door, so it doesn’t melt or have a higher risk of freezer burn. Homemade ice cream usually keeps for up to about a month in the freezer.

    Desserts
    American
    banana homemade ice cream, banana ice cream, homemade banana ice cream, homemade banana ice cream with condensed milk, homemade banana ice cream with milk, homemade ice cream, old fashioned banana ice cream
  • The Most Scrumptious Poke Cake Lemon Cupcakes

    The Most Scrumptious Poke Cake Lemon Cupcakes

    Love a scrumptious cupcake? I partnered with the Best Buy Blogger Network, on behalf of KitchenAid, to share this recipe for the most scrumptious poke cake lemon cupcakes. The reviewer has been compensated in the form of a Best Buy Gift Card and/or received the product/service at a reduced price or for free.

    One of my family’s favorite desserts has been and will probably always be lemon cake.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    I write a lot about my grandma’s recipes, and her lemon cake was one of the best. Family and friends loved Grandma’s lemon poke cake with lemon glaze.

    I remember standing in her kitchen with her while she mixed up the simple icing; she always used frozen lemonade with powdered sugar to make it. While her recipe is so delicious in cake form, my middle child loves it when we make the rare cupcake.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    So when opportunity came to test out the new KitchenAid Artisan Mini, I put my thinking cap on and decided to transform Grandma’s lemon cake into lemon cupcakes. They turned out wonderfully.

    Looking for more cupcake recipes? You may also enjoy these moist and fluffy chocolate cupcakes.

    How to Make Lemon Cupcakes

    This recipe is really simple and easy to make and only requires a few ingredients. Using a mixer like the KitchenAid Artisan Mini, you’ll mix together the cake mix and instant pudding mix.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Then you’ll add in the eggs and water and beat for 2 minutes. Finally, add in the water and canola oil, and beat for another 2 minutes.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Add cupcake liners to your muffin tin. Once you’ve scraped the sides of the bowl and your batter is mixed, you’re ready to add the batter to each cupcake liner.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    While your cupcakes are baking, you’ll need to mix up the icing so it’s ready to go while the cupcakes are warm.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    I love to use fresh lemon juice (my excuse to make fresh lemonade with the leftovers).

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    The lemon icing is just powdered sugar and lemon juice mixed together, simple as that.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    When the cupcakes have baked through and while still warm, you’ll poke each one all over with a fork, then brush the icing on.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    This helps the icing to sort of melt down into each cupcake, leaving a thin, slightly crispy, sweet but tarty layer on top… A little messy but so worth it.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Just a Few of My Favorite Things About the KitchenAid Artisan Mini

    One of the things I love about my Artisan Mini is that the bowl is tall enough around that nothing flies out; in fact, I think this is my favorite feature. When I start to mix dry ingredients together and then add in a wet ingredient like eggs or oil, nothing flies out onto my countertop.

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    It’s also 20% smaller and 25% lighter than my regular mixer, making it easy to move around my kitchen. This will be an added bonus when we’re cooking live on Facebook and need to use our mixer.

    It makes it nice for anyone with a smaller kitchen or with not a lot of counter space. Even though it’s smaller and lighter, it can still mix up a double batch of my favorite chocolate chip cookies; you can use the included 3.5 quart stainless steel bowl to make up to 5 dozen cookies at once.

    The Artisan Mini also feels very sturdy and powerful, everything about it, from its 10 speed lever to the tilt head that can be adjusted up or down. It’s lightweight but heavy duty.

    It comes with 3 coated tools, including a flat beater, dough hook, and 6-wire whip; it’s also compatible with other standard attachments like the spiralizer and pasta maker.

    And then there’s the Twilight Blue color of my mixer… It’s pretty! Imagine that, a small appliance that’s actually pretty.

    Click here to purchase the KitchenAid Artisan Mini, in whatever color you love, from Best Buy.

    Print the Recipe for Poke Cake Lemon Cupcakes

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    The Most Scrumptious Poke Cake Lemon Cupcakes

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!

    Cake:

    • 1 lemon cake mix
    • 1 lemon instant pudding mix
    • 4 eggs
    • 3/4 cup water
    • 3/4 cup canola oil

    Icing:

    • 2 cups powdered sugar
    • 4 ounces frozen lemonade (If using lemons, use juice of 2 lemons, or about 6 tablespoons)
    1. Pre-heat oven to 350° and prepare muffin tin by adding cupcake liners.
    2. Mix cake mix and instant pudding mix together in large mixing bowl.
    3. Add eggs and water, beating for 2 minutes.
    4. Add canola oil and beat for another 2 minutes.
    5. Pour batter into cupcake liners.
    6. Bake at 350° for about 20-25 minutes. Insert toothpick in center of cupcake/s to make sure they’re baked through before removing from oven.
    7. While the cupcakes are baking, mix up the icing.
    8. When the cupcakes are done and while still hot, prick with a fork all over; spoon or brush on the icing.
    9. Let cool somewhat; then serve and enjoy!
    Cakes & Cupcakes
    American
    cupcakes, lemon cupcake recipe, lemon cupcakes, lemon poke cake cupcakes, poke cake lemon cupcakes

    Can’t make this scrumptious dessert for Poke Cake Lemon Cupcakes just yet? Pin it for later!

    One of my family's favorite desserts is lemon cake. Transform lemon cake into the most scrumptious poke cake lemon cupcakes, topped with a thin, slightly crispy, sweet but tarty lemon icing. Such a delicious and easy dessert recipe!