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.

Blueberry Cream Cheese Mini Tarts
Have you ever been to Ferrara Bakery in Little Italy in New York City? They have the most delicious fruit tarts.

I’ve always wanted to try making these, and a couple weeks ago, I finally did.

I made blueberry mini tarts with a sweet cream cheese filling. Below is a printable recipe, without photos, for your convenience.

We’d found a Tartlet Baking Set while browsing around at our local Williams Sonoma store. The box my baking set came in had a recipe for Mini Tarts on the back; I ended up only using and slightly adapting the crust portion of the recipe, since this was my first time making tarts.

You could really use any pie crust recipe you like for tarts, though this crust had a bit of sugar added, so it added to the sweetness of the tarts.

If you like pecans, you can add a little crunch to your crust with a super easy pecan nut pie crust.

Here are the steps for making these delicious mini desserts. The first step is to make your crust and then refrigerate for at least 2 hours. After the crust has chilled, roll out the dough, and use the tart cutter to cut out tarts, just like you’d do if you were making sugar cookies. Place each cutout tart over the center of a well in the baking pan. Using the tamper, press the cutout into the well until the tart shell comes just up over the sides of the well. Repeat with each tart.Once all the tart wells have been filled, bake the tarts at 350° for about 12 minutes. Turn the pan 180° in the oven, and bake an additional 10 minutes, or until tarts turn a nice golden brown. When removed from the oven, let the pan cool on a wire rack for about 10 minutes, and then remove the tarts. Once the tarts are completely cooled, fill with your favorite filling. I used a sweet cream cheese filling (recipe below) and added blueberries on top. You can even use an easy homemade blueberry pie filling. Really, any type of fruit can make a tart absolutely delicious! These are bite-sized desserts that make an excellent dish for potlucks, barbecues, teas, showers or parties, and more. Enjoy!

Looking for more no bake pastry and pie recipes?
Blueberry Cream Cheese Mini Tarts

Bite-sized desserts with a sweet cream cheese filling topped with fresh blueberries.
Crust:
2 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
16 tablespoons salted butter (cold and cut into 1/4-inch pieces)
6-8 tablespoons ice water
Filling:
8 ounces cream cheese
4 ounces Cool Whip
2 cups powdered sugar
1 1/2 cups blueberries
Mix together flour, sugar, and salt. Add in butter, until the mixture resembles coarse meal; it may be necessary to use a pastry blender to mix the butter in well. Add ice water, and mix well. Divide dough in half, and round each shape. Wrap with plastic wrap, and place in refrigerator to cool for at least 2 hours.
Remove dough from refrigerator, and let stand for about 5 minutes. Pre-heat oven to 350°. Place one part of dough onto a lightly floured surface, and roll out with a rolling pin, until it reaches a thickness of about 1/16 inch. Using the tart cutter, cut out each tart shape. Place cutouts to the side for now, and repeat process with all remaining dough.
Center each tart cutout over one of the wells in the baking pan. Using the tamper, press cutout into the well until tart shell comes just up over the sides of the well. Repeat with each tart.
Bake tarts for 12 minutes; then turn pan 180° in the oven. Bake an additional 10 minutes, or until tarts turn a nice golden brown. Remove from oven, and let pan cool on wire rack for about 10 minutes. Then remove tarts from pan, and allow them to finish cooling completely.
Mix cream cheese, Cool Whip, and powdered sugar together, until smooth and creamy. Add about 1 tbsp filling to each cooled tart. Top with blueberries or whatever type of fruit you desire.
Serve and enjoy! Be sure to refrigerate any uneaten tarts, as the filling does require refrigeration.
Pies & Pastries
American
blueberry cream cheese tarts
July 4, 2013
The Easiest Strawberry Pie You’ll Ever Make
Ever since I was a little girl, my mom would make the simplest and easiest strawberry pie recipe. It’s so easy and requires hardly any ingredients.

When Dan and I were first married and lived in California, we’d go to Marie Callender’s and get a strawberry pie every so often. It reminded me of Mom’s.

Well, we picked strawberries at McGarrah Farms last weekend, so now I’m going to share the pie recipe with you. Below you’ll find a printable recipe, without photos, for your convenience.

Basically, you need 3 ingredients…. a pie crust, strawberries, and sugar. Maybe a little whipped topping too if you like.

Start by letting your strawberries soak in a vinegar/water bath for about 10 minutes.

While they’re soaking, you can mix up your pie crust, and then separate it into 2 parts. I used a pie crust recipe from Taste of Home for our pie, though I do like to add a teaspoon or so of sugar. Roll out the first crust to desired thickness. I will say, a thinner crust is better.

Place in pie plate and unfold, shaping crust to plate.

Crimp edges of your crust, for a slight decorative touch.

Roll out the second crust, and then roll up the edges to form a “lid” of sorts for the top of your pie. Bake both crusts, according to your recipe directions.

After the crust is fully cooked and while it’s cooling, slice strawberries.

Mix with sugar, until berries are juicy and sugar’s dissolved. Place berries in pie.

Then top with the pie crust topper.

I recommend letting the pie sit for several hours in the fridge, letting the juices soak through the crust. Even overnight, the pie will taste better the next day.

Serve with whipped topping, if desired. Enjoy!

Looking for more fruit pie recipes?
The Easiest Strawberry Pie Recipe You’ll Ever Make

All you need to make this easy strawberry pie are 3 simple ingredients, a crust, strawberries, and sugar.
1 pie crust
2 quarts strawberries (pared and sliced)
1 1/2 cups sugar
1 cup whipped topping (optional)
Start by letting your strawberries soak in a vinegar/water bath for about 10 minutes. While they’re soaking, mix up pie crust, and separate crust into 2 parts. I do like to add a teaspoon or so of sugar to my pie crust.
Roll out first crust to desired thickness. Place in pie plate, and unfold, shaping crust to plate. Crimp edges of crust, for a slight decorative touch. Roll out second crust, and roll up edges to form a “lid” of sorts for the top of your pie. Bake both crusts, according to your recipe directions.
After the crust is fully cooked and while it’s cooling, slice strawberries. Mix with sugar, until berries are juicy and sugar’s dissolved. Place berries in pie, and top with the pie crust topper. I recommend letting the pie sit for several hours in the fridge, letting the juices soak through the crust. Even overnight, the pie will taste better the next day.
Serve with whipped topping, if desired. Enjoy!
Pies & Pastries
American
easy strawberry pie
May 30, 2013
Fruit Pizza with Puff Pastry {Recipe}
Back when I was in college, I remember going to someone’s house or having a get-together with friends, and someone in the group brought a fruit pizza for everyone to enjoy. It was the first time I’d had such a thing, and it was so delicious! While I don’t have that exact recipe, I’ve kinda come up with my own version, and it’s been a pretty big hit with the guys. Below, you’ll find a printable recipe, without photos, for your convenience.

For this pizza, use a Pepperidge Farm Puff Pastry Sheet. Place pastry sheet on a baking sheet, and bake according to package directions, until golden brown. While that’s baking, wash and prepare all your fruit; I like to let mine soak in a vinegar/water mixture. We use blueberries, strawberries, blackberries, and kiwi. Mix cream cheese and powdered sugar together. Once puff pastry has fully baked and cooled, spread cream cheese mixture onto puff pastry; this is tricky, because the pastry is very flaky. Finally, just add fruit, as desired. Add as much fruit as your family prefers. We like to pile ours up. The more colorful, the better.

Slice into squares, and serve. It’s oh so creamy; the cream cheese really brings out the flavor of the fruit and vice versa. The puff pastry gives the perfect flaky crunch. Enjoy!

Looking for more no bake pastry and pie recipes?
Fruit Pizza with Puff Pastry

How to make the most delicious fruit pizza with puff pastry, a variety of fresh fruit, and a cream cheese filling.
1 puff pastry sheet

8 ounces cream cheese

1/2 cup powdered sugar

1 cup blueberries

1 cup strawberries (pared and sliced)

1 cup blackberries

3 whole kiwi (peeled and chunked)
For this pizza, use a Pepperidge Farm Puff Pastry Sheet. Place pastry sheet on baking sheet, and bake according to package directions, until golden brown. While pastry is baking, wash and prep all fruit; I like to let mine soak in a vinegar/water mixture. We use blueberries, strawberries, blackberries, and kiwi.

Mix cream cheese and powdered sugar together. Once puff pastry has fully baked and cooled, spread cream cheese mixture onto puff pastry; this is tricky, because the pastry is very flaky. Finally, just add fruit, as desired.

Slice into squares, and serve!
Pies & Pastries

American

fruit pizza with puff pastry
February 28, 2013
Easy Valentine Cake Pops
Learn how to make easy Valentine cake pops with the Babycakes cake pop maker. These treats on a stick make cute DIY bite-sized desserts, they’re the perfect recipe for kids, and they’re so much fun to make!

When I started out to make these Valentine’s Day cherry chip cake pops, I wasn’t even sure how to go about making them ’til I did a little research. Now I’m thinking up all kinds of themes and ideas for cake pops, case in point, the Truffula Tree cake pops I made for Earth Day.

There are a couple ways to make cake pops, including this how to make cake pops tutorial over on A Beautiful Mess; their cake pops look absolutely delicious.

However, while at Michaels one night, I found the Babycakes Cake Pop Maker on sale, so I decided to snatch one up and start making cake pops. I started with these lovely Valentine’s Day cake pops.

Ingredient and Supply Notes

The first thing you want to do is gather all your supplies, including cake pop sticks and a cake pop holder.
- Cake Mix – You can use any flavor you like; I especially love cherry chip, but you can also make white, yellow, strawberry, chocolate, red velvet, etc. If you want pink or red Valentines cake pops, strawberry, cherry chip, or red velvet are the way to go.
- Large Eggs
- Vanilla Pudding Mix – Make sure it’s an instant pudding mix, not the cook type.
- Whole Milk
- Cooking Spray – to lightly spray the griddle in your cake pop maker.
- Candy Melts and Sprinkles – for decorating. I especially love these dye free nonpareils from Watkins.
- Cake Pop Sticks – You can find an abundance of super cute paper straws on Etsy; they work really well as cake pop sticks.
- Cake Pop Stand – You’ll need a cake pop holder to hold the cake pops while they set up after dipping. Wilton makes an affordable cake pop holder.
- Babycakes Cake Pop Maker
How to Make Valentine Cake Pops

There are 2 steps to making Babycakes cake pops… Baking and decorating.

How to Bake Cake Pops
1. Mix the cake mix with the eggs, pudding mix, and milk.
2. Then add a little bit at a time to a pastry bag; this will make for easier filling of the cooking reservoirs in the cake pop maker.
3. Heat up the cake pop maker, and wait for the green light to show that it’s ready.
4. Give a light coating of cooking spray to each reservoir in the cake pop maker; then fill each cooking reservoir with about 1 tablespoon of cake batter, trying not to overfill. If you overfill, instead of a round cake pop “planet,” you might end up with “Saturn.” I love using the cake pop maker because it shapes the cake pops for you, as long as you fill the reservoirs appropriately.
1. Lower the lid on the cake pop maker, latching it shut. Now it’s just a waiting game, about 4-6 minutes per batch of cake pops. Definitely use a pot holder to lift the lid because it can be quite hot to the touch. When done, you should have nice, round cake pops.
1. The cake pop maker comes with a fork, so you can easily remove the cake pops and place them in a spot to cool.
How to Decorate Valentine’s Day Cake Pops

To decorate your cake pops, use candy melts and sprinkles of your choice. I really like pink and white candy melts for Valentine’s Day.
1. Before decorating, it’s a good idea to place the cake pops in the freezer for just a few minutes; this helps to dip them easier without a crumbly mess.
2. Melt the candy melts according to the directions on the package. I usually start at 1 minute, then stir and switch to 30 second intervals, stirring between every interval.
3. Remove the cake pops from the freezer and start decorating. Take a cake pop stick, dip it in the melted candy, and insert it into the cake pop.
1. Then dip each cake pop into the melted candy, coating well, and allowing excess candy to drip before placing upright.
1. Decorate with any type of sprinkles you desire; I use different types of Valentine’s Day sprinkles and colored sugar.You can also alternate colors with the candy melts; I put a bit of the melted candy in pastry bags, so I can add decorative touches, like little swirls, here and there.
1. Then place each cake pop into a cake pop holder. Let the cake pops dry, and then serve.
We’re usually not huge cake eaters, but my guys really liked these; each cake pop is such a small serving and makes a nice sweet treat.

Expert Tips and Recipe FAQ’s

Confessional Tip: On my first try, my batter looked normal, but my cake pops were turning out to look like nipples (I’m not even kidding). So, off to experiment and try again; I eventually learned the batter needs to be almost as stiff as brownie batter. When it’s a stiff batter, it works like a charm!

Why do you freeze or refrigerate cake pops before dipping?
Cake pops can be soft and crumbly. So it helps to freeze them prior to dipping, so they dip more easily. It also helps the melted candy to set up faster, so you can decorate more efficiently and quickly.

How early can you make cake pops before an event or party?
You can make them a couple days in advance. Like cake, cake pops can lose their freshness, so I’d only make them 1-2 days in advance for best quality, flavor, and texture. They should last for 1-2 days at room temp and 5-7 days in the fridge.

How should you store cake pops?
Depending on ingredients used, you can store dipped cake pops in an airtight container at room temperature for 1-2 days. If you’re making them more in advance or with certain ingredients that require refrigeration, they need to go in the fridge; before you put them in the fridge, be sure to layer them on a paper towel or piece of parchment paper, in a single layer, in an airtight container. Then just remove them from the fridge a couple hours before the big event, so they can warm to room temp and soften.

More Delicious Valentine’s Day Recipes

Valentine’s Day is the perfect time for ideas, desserts, and sweet treats like these…
These would be great served at a party or a celebration; they’re also fun just to get creative with, maybe share a few with your neighbors. Enjoy!

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!
Valentine Cake Pops

How to make easy Valentine cake pops with the Babycakes cake pop maker. Cute DIY bite-sized desserts, perfect recipe for kids, fun to make!
Cake Pop Sticks
Cake Pop Stand
Babycakes Cake Pop Maker
15.25 ounces cake mix (any flavor you like)
2 large eggs
3 ounces instant vanilla pudding mix
3/4 cup whole milk (in place of water on cake mix pkg)
12 ounces candy melts (any color)
1/2 cup sprinkles
How to Bake Cake Pops
Mix the cake mix with the eggs, pudding mix, and milk.
Then add a little bit of the batter at a time to a pastry bag; this will make for easier filling of the cooking reservoirs in the cake pop maker.
Heat up the cake pop maker, and wait for the green light to show that it's ready.
Give a light coating of cooking spray to each reservoir in the cake pop maker; then fill each cooking reservoir with about 1 tablespoon of cake batter, trying not to overfill. If you overfill, instead of a round cake pop “planet,” you might end up with “Saturn.” I love using the cake pop maker because it shapes the cake pops for you, as long as you fill the reservoirs appropriately.
Lower the lid on the cake pop maker, latching it shut. Now it's just a waiting game, about 4-6 minutes per batch of cake pops. Definitely use a pot holder to lift the lid because it can be quite hot to the touch. When done, you should have nice, round cake pops.
The cake pop maker comes with a fork, so you can easily remove the cake pops and place them in a spot to cool.
How to Decorate Valentine's Day Cake Pops
Before decorating, it's a good idea to place the cake pops in the freezer for just a few minutes; this helps to dip them easier without a crumbly mess.
Melt the candy melts according to the directions on the package. I usually start at 1 minute, then stir and switch to 30 second intervals, stirring between every interval.
Remove the cake pops from the freezer and start decorating. Take a cake pop stick, dip it in the melted candy, and insert it into the cake pop.
Then dip each cake pop into the melted candy, coating well, and allowing excess candy to drip before placing upright.
Decorate with any type of sprinkles you desire; I use different types of Valentine's Day sprinkles and colored sugar.You can also alternate colors with the candy melts; I put a bit of the melted candy in pastry bags, so I can add decorative touches, like little swirls, here and there.
Then place each cake pop into a cake pop holder. Let the cake pops dry, and then serve.
Confessional Tip: On my first try, my batter looked normal, but my cake pops were turning out to look like nipples (I’m not even kidding). So, off to experiment and try again; I eventually learned the batter needs to be almost as stiff as brownie batter. When it’s a stiff batter, it works like a charm!

How should you store cake pops?

Depending on ingredients used, you can store dipped cake pops in an airtight container at room temperature for 1-2 days. If you’re making them more in advance or with certain ingredients that require refrigeration, they need to go in the fridge; before you put them in the fridge, be sure to layer them on a paper towel or piece of parchment paper, in a single layer, in an airtight container. Then just remove them from the fridge a couple hours before the big event, so they can warm to room temp and soften.

How early can you make cake pops before an event or party?

You can make them a couple days in advance. Like cake, cake pops can lose their freshness, so I’d only make them 1-2 days in advance for best quality, flavor, and texture. They should last for 1-2 days at room temp and 5-7 days in the fridge.

Desserts
American
Babycakes cake pop recipe, cherry chip cake balls, how to make valentine cake pops, Valentine cake pops, Valentine’s Day cake balls, Valentine’s Day cake pop recipe, Valentine’s Day cake pops, Valentines cake pops
(Disclosure: I was not compensated or provided product, in any way, for this recipe.)
February 7, 2013
Valentine Cookie Pops from Sugar Cookie Dough
Bake heart shaped sugar cookies on a stick to make Valentine cookie pops. This is the perfect recipe to make and decorate with kids on Valentine’s Day! It’s fun and easy too!

With February just around the corner, I’ve been seeing Valentine treats galore on Pinterest. These Valentines cookie pops were more of an experiment for me, but I was determined to make them.

The end result with these sugar cookie pops was most definitely worth it. It was a lot of fun decorating them too. Who knew a cookie on a stick could be so much fun?

How to Make Valentine Cookie Pops

For these frosted sugar cookie pops, I made my mom’s cutout sugar cookie recipe; I’ve been making this recipe for as long as I can remember.

Make the Dough

First mix up the dough following these steps…
1. Sift or whisk together the flour with the baking soda, salt, and sugar.
2. Using a pastry blender, cut the butter into the dry ingredients.
3. Work the butter in until the mixture is as fine as corn meal.
4. Give the eggs a slight beating with a whisk.
5. Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
6. Add the dry ingredients to the liquid ingredients.
7. Mix ’til you have a smooth cookie dough.
Chill the Dough

At this point, you’ll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.

Cut out Heart Shapes and More
1. Now it’s time to roll out the dough.
1. Then cut out the heart shaped cookies. I have a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter.
How to Put Cookies on a Stick
1. After cutting out the cookies, place them, one at a time, onto an un-greased baking sheet. Then place the cookie pop sticks on each cookie, gently pressing down into the dough just a bit.
1. Bake the heart cookie pops at 425° for about 8-10 minutes. They’ll puff up somewhat. Lay cookies out on a paper towel, and let cool.
Frost and Decorate Heart Shaped Cookie Pops

When the cookies have cooled well, the fun begins. You can make a simple sugar cookie icing out of powdered sugar, butter, cream, vanilla, and almond extract.

We like to use different colors. I normally shy away from coloring as much as possible, because I don’t like to feed it to my kids; but it’s an occasional special treat.

You can use whatever your heart desires to decorate, things like sprinkles, colored sugar, candy hearts, etc. Once you’ve decorated your cookies to the hilt, they’re ready to eat or gift.

Though my mitten and heart cookie pops are definitely far from perfect, they’re really fun to make, especially once I halfway figured out what I was doing. They’re definitely a fun project to work on with kids (especially the decorating part). Enjoy!

More Valentine’s Day Recipes, Including Cookies

Valentine’s Day recipes are fun to make, and these are a few of our favorites…
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!
Valentine Cookie Pops

Bake heart shaped sugar cookies on a stick to make Valentine cookie pops. Perfect recipe to make and decorate with kids on Valentine's Day!
Cookie Dough:
4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 1/2 cups unsalted butter
1/2 cup buttermilk (or sour milk)
2 large eggs
1 teaspoon vanilla extract
Frosting:
4 tablespoons salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup heavy whipping cream
6 cups powdered sugar
Cookie Decorating:
1/2 cup sprinkles (optional)
5 drops food coloring (optional)
Cookies:
Sift or whisk together the flour with the baking soda, salt, and sugar.
Using a pastry blender, cut the butter into the dry ingredients.
Work the butter in until the mixture is as fine as corn meal.
Give the eggs a slight beating with a whisk.
Then in a separate mixing bowl, combine the buttermilk and vanilla extract with the slightly beaten eggs.
Add the dry ingredients to the liquid ingredients.
Mix 'til you have a smooth cookie dough.
At this point, you'll need to cover the dough closely with wax paper or plastic wrap, and chill it in the refrigerator overnight or at least 3-4 hours.
Roll out the dough on a floured surface.
Then cut out the heart shaped cookies. I have a simple heart cookie cutter that I used, along with a mitten and a double heart cookie cutter.
After cutting out the cookies, place them, one at a time, onto an un-greased baking sheet. Then place the cookie pop sticks on each cookie, gently pressing down into the dough just a bit.
Bake the heart cookie pops at 425° for about 8-10 minutes. They'll puff up somewhat. Lay the cookies out on a paper towel, and let cool.
Frosting and Decorating:
Mix together the softened butter, vanilla extract, almond extract, whipping cream, and powdered sugar, 'til you have a smooth frosting that's spreadable.
Decorate each Valentines cookie pop with frosting and sprinkles, as desired. Enjoy!
Cookies & Bars, Desserts
American
frosted sugar cookie pops, heart cookie pops, heart shaped cookie pops, sugar cookie pops, sugar cookie pops recipe, Valentine cookie pops, Valentine’s Day cookie pops, Valentines cookie pops
January 24, 2013
Chocolate Peanut Butter Fingers {Recipe Box}
Chocolate and peanut butter…. it’s a match made in heaven…. a combination no good for my hips.

These two ingredients, combined in just about any form, have to be my favorite sweet treat, whether it’s peanut butter cups, chocolate peanut butter balls with Rice Krispies, easy buckeye bars, cookies, etc.

This recipe comes from my grandma’s recipe box; we’ve made it a couple times now. It’s a chewy sweet treat that only requires a small piece, very rich, so one pan will go a long way.

Below you’ll find a printable recipe, without photos, for your convenience.

First, cream together the butter and sugars until light and fluffy.

Add in the egg, and beat well. Add in peanut butter and vanilla, mixing well.

Sift together flour, baking soda, and salt. Stir dry ingredients and oats gradually into creamed mixture (or dump everything in like I did and mix).

Spread mixture into a greased 13x9x2 pan.

Bake in moderate oven (about 350 degrees) for 20-25 minutes. Sprinkle top with chocolate chips, and let stand for about 5 minutes. Spread melted chocolate over the top.

For the topping, combine powdered sugar, peanut butter, and enough milk to make a thin icing. Drizzle over melted chocolate in pan.

Cut chocolate peanut butter bars into squares or “fingers.” Serve and enjoy!

More Cookies and Cookie Bar Recipes
- Monster chocolate chip cookies
Chocolate Peanut Butter Fingers

Chocolate peanut butter fingers bring my two favorite ingredients together in one chewy treat.
Bars:
1/2 cup salted butter
1/2 cup sugar
1/2 cup brown sugar (firmly packed)
1 large egg
1/3 cup creamy peanut butter
1/2 teaspoon vanilla extract
1 cup all-purpose flour (sifted)
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup quick cook oats
6 ounces semi-sweet chocolate chips
Icing:
1/2 cup powdered sugar
1/4 cup peanut butter
4 tablespoons milk
Cream together butter and sugars until light and fluffy. Add egg, and beat well. Add in peanut butter and vanilla, mixing well.
Sift together flour, baking soda, and salt. Stir dry ingredients and oats gradually into creamed mixture. Spread mixture into a greased 13x9x2 pan. Bake in moderate oven (about 350 degrees) for 20-25 minutes.
Upon removal from oven, sprinkle top with chocolate chips, and let stand for about 5 minutes. Spread melted chocolate over top.
For topping, combine powdered sugar, peanut butter, and enough milk to make a thin icing. Drizzle over melted chocolate in pan. Cut chocolate peanut butter bars into squares or “fingers.” Serve and enjoy!
Cookies & Bars, Desserts
American
chocolate peanut butter fingers
January 3, 2013
Gingerbread Loaf Recipe without Molasses
Grandma’s homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. This classic quick bread is baked perfect for a holiday dessert!

When I was a little girl, my mom would make gingerbread loaf, pull it out of the warm oven, and slather it with butter. I barely remember it, but I do remember it being really special, a homemade gingerbread treat.

One weekend I searched through my grandma’s recipe box, looking for gingerbread loaf cake, and I found just the recipe… A bit tattered, but definitely still readable and so very special because it looks like it’s been used quite a lot.

What Is Gingerbread Loaf?

When you think of gingerbread, you probably automatically think gingerbread cookies. This gingerbread loaf is essentially a gingerbread cake recipe without molasses, but in loaf form. Mom used to make it in a 9×13 cake pan too, so it can be either/or.

Did you know it’s thought that gingerbread actually originated in Greece? There’s also history of it in China and then in Europe… But it was first made in Greece.

And just for kicks and giggles, gingerbread houses first came along in Germany in the 16th century. Sometimes I find little historical facts like this fascinating.

Why You’ll Love This Recipe

There are definitely a few reasons to love this gingerbread loaf recipe without molasses…
- You can serve it for breakfast or dessert. It’s great for both!
- It’s delicious sliced with a simple dollop of butter spread into each slice.
- It’s quick and easy to make, especially perfect for last minute.
- This recipe makes 2 loaves, so you can eat one and gift the other.
- When baked, it’s not too sweet, not too strong…. it makes a really delicious breakfast treat or snack.
Ingredients and Substitutions Notes:

You’ll need a handful of ingredients, most of which you probably already have in your pantry.
- Butter – While I prefer to use unsalted butter when baking, you can also use salted. Just know that unsalted allows you to more easily control the amount of salt in the recipe.
- Cane Sugar – You can also use granulated sugar.
- Large Eggs – These are better used at room temperature.
- Light Corn Syrup – While this is a gingerbread loaf recipe without molasses, I do use light corn syrup, which adds to the sweetness and gives a moister texture to the loaf cake. My grandma’s recipe calls for Ribbon Cane Syrup, and it seems to be a darker syrup but not quite as dark as molasses. However if you can’t find any, a good substitute is actually molasses or light corn syrup.
- Buttermilk – I love using buttermilk for its leavening effect, especially when I’m making a recipe gluten-free. It really helps with rise, no matter what you’re baking. Now… If you don’t have buttermilk, you can easily make a substitute out of milk and vinegar. Just add a tablespoon of vinegar to a glass measuring cup; then fill up to the 1 cup line with milk. Give it a little stir, and allow it to sit for just a few minutes. This makes an excellent substitute for buttermilk.
- All-Purpose Flour – I prefer to use an unbleached all-purpose flour, like King Arthur. If you’re making gluten-free gingerbread, I recommend using a quality gluten-free flour like my favorite, and add maybe 1/4 teaspoon of xanthan gum, as well.
- Baking Soda and Salt – I recommend using a good sea salt, like Redmond.
- Ground Spices – You’ll need ground ginger and ground allspice.
How to Make This Gingerbread Loaf Recipe without Molasses

Before you get started mixing up the batter, be sure to pre-heat the oven to 350° F and grease 2 loaf pans.
1. First cream (which means mix) the softened butter and sugar together in a large bowl.
1. Then beat in the eggs.
2. Next add the corn syrup and the buttermilk, mixing everything together well.
3. In a separate large bowl, sift or whisk together the dry ingredients, including the flour, baking soda, salt, ground ginger, and ground allspice.
4. Add the dry ingredients to the creamed mixture, and mix well.
1. Divide and spread the batter in the prepared loaf pans.
1. Bake at 350° F for about 45 minutes, or ’til a toothpick inserted in the center of each loaf comes out clean.
Serve gingerbread loaf with butter; it’s definitely best while warm.

We really enjoy this gingerbread loaf recipe. It’s not too sweet, not too strong; it makes a really delicious breakfast treat or snack.

Expert Tips and Recipe FAQ’s

How can you prevent dry bread or cake?
This is the main reason this recipe calls for light corn syrup. It gives it more of a moist texture, rather than a dry, mealy crumb. Also, watch your bake time. Ovens can vary, so your ginger loaf cake may bake faster; it may not take 45 minutes. If over baked, it can turn out dry and crumbly.

How do you store gingerbread loaf?
Gingerbread loaf cake can sit out on the counter; there’s no need to refrigerate it. It should keep well for 2-3 days. But good luck keeping it that long, because in my house, it’s usually gone within a day. Gobbled up!

Can you freeze ginger loaf?
Yes, you totally can. You can make this ahead of time and freeze it. Just allow it to cool before wrapping in plastic wrap and aluminum foil, and place it in an airtight, freezer-friendly container or freezer bag. Then freeze. It should keep for up to 3 months in the freezer.

Recipe Variations

There are a few ways you can tweak this recipe to add more oomph, flavor, different textures, etc. Here are a few of those ways…
- Put an icing or glaze on top. You can always drizzle a simple powdered sugar icing on top; maybe even add a little citrus flavor to the drizzle by squeezing in a bit of lemon juice or orange juice to the icing. Of course, you can also make a thinner form of cream cheese frosting to drizzle on top, as well. Yum!
- Add walnuts or pecans to the batter; then sprinkle a few chopped nuts on top before baking.
- Add chocolate chips to the batter before baking.
- Mix raisins or dried cranberries into the batter before baking.
- Add 1/2 teaspoon ground cinnamon to the dry ingredients when mixing.
- Add a teaspoon or so of vanilla extract to the batter for more flavor.
More Quick Bread and Muffin Recipes
And if you’re looking for more holiday recipe inspiration, check out my list of The Best Christmas Recipes for Your Holiday Celebrations.

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!
Gingerbread Loaf Recipe without Molasses

Grandma's homemade gingerbread loaf recipe without molasses makes moist, soft cake full of the best spiced flavor. Classic quick bread!
Mixer
Loaf Pans
1 cup unsalted butter (softened)
1 cup cane sugar
3 large eggs
1 cup light corn syrup
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
1/2 teaspoon ground allspice
Pre-heat the oven to 350° F, and grease and flour 2 loaf pans.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Beat in the eggs.
Then add the corn syrup and buttermilk, mixing well.
In a separate large bowl, whisk together the flour, baking soda, salt, ginger, and allspice.
Add the dry ingredients to the creamed mixture, and mix well.
Divide and spread the batter in the prepared loaf pans.
Bake at 350° F for about 45 minutes, or 'til a toothpick inserted in the center of each loaf comes out clean.
Serve while warm with a generous slather of butter.
Breads & Muffins, Desserts
American
ginger loaf, ginger loaf cake, gingerbread cake recipe without molasses, gingerbread loaf, gingerbread loaf cake, gingerbread loaf recipe, gingerbread loaf recipe without molasses, homemade gingerbread
December 20, 2012
Chocolate Peppermint Bark
How to make the best holiday chocolate peppermint bark with just 4 ingredients, including crushed candy canes! This festive Christmas candy is a quick and easy, family favorite, Christmas dessert your family and friends will love!

The Christmas season is definitely my favorite time of year. It’s the perfect time for Christmas recipe making, holiday baking, making holiday treats like candy cane bark, and more.

We enjoy gifting a few treats, and Christmas bark candy is one of the easier Christmas desserts to make, along with buckeye peanut butter balls and Ritz cracker cookies.

Why Everyone Loves This Candy
- Christmas bark candy is simple, quick, and easy to make and only involves a few steps.
- It’s also very versatile because there are so many ways you can make it. You can make dark chocolate peppermint bark, white chocolate peppermint bark, milk chocolate peppermint bark, and more.
- It’s also versatile for the fact you can add different toppings. Doesn’t have to be crushed candy canes… In fact, I’ve added diced up Hershey Mint Kisses, crushed Heath Bars, etc. We’ll talk a little bit more about variations below.
- Just a few ingredients will make a whole pan of Christmas candy.
- You can even make it more festive by using decorative molds with Christmas imprints. I sometimes use a non-stick silicone chocolate bark molds that have raised words that actually mold themselves into the chocolate candy, so the finished dessert says things like Merry Christmas, Season’s Greetings, etc. It really does make for a beautiful gift idea.
- Speaking of gift ideas… Holiday chocolate bark makes a fantastic gift idea! And you can package it up in a festive little box or treat bag.
What Is Peppermint Bark?

Peppermint bark is a layered Christmas candy, usually layered with milk or dark chocolate, then white chocolate, and topped with crushed candy canes or peppermint candies. It’s easy to break apart and makes a sweet holiday snack that’s actually kinda addictive.

Ingredients and Substitutions Notes:

You’ll need 4 ingredients to make this layered or swirled peppermint bark.
- Dark, Semi-Sweet, or Milk Chocolate Chips – I recommend using a quality chocolate chip, like Ghirardelli or Nestle. I actually use Nestle’s dairy-free chocolate chips, and they work just fine for candy. You can also use the actual candy making chocolate bars that are usually available in the baking aisle at the grocery store, things like Baker’s Chocolate; I think Ghirardelli has a line of these too. You can use almond bark if preferred. But I’ve found that chocolate chips are just as easy, and they taste good too.
- Peppermint Extract – This is going to give a li’l extra peppermint flavor to your candy bark.
- White Chocolate Chips – A layer of this is almost like a festive layer of snow on top of your candy.
- Candy Canes – Or you can use peppermint candies.
How to Make Chocolate Peppermint Bark

There are just a few steps you need to take to make this wonderful candy cane bark. But first let’s talk about the chocolate.

How to Melt Chocolate for Candy Bark

Depending on the chocolate you decide to use, you can melt it a couple different ways:
- Melt it using a double boiler on the stove – This is basically a pan inside of another pan with boiling water in the bottom pan. It allows for more even melting without burning, and it also keeps the chocolate warm for layering.
- Melt it in the microwave – This is usually the route I go. I usually melt it in a medium sized glass bowl or glass measuring cup. Heat for 1 minute and stir; then continue heating for 15 seconds at a time, stirring after each heating. Stop heating just before all the chocolate is melted; stir it until it’s completely melted.
How to Crush the Candy Canes

I usually use the smaller candy canes, as they’re easier to crush into smaller pieces. That or you can use peppermint candies.
1. It’s easiest to place the candy canes in a Ziploc bag, and seal it without air.
2. Then crush the candy canes using a rolling pin. Just roll over the canes, or slap the candy canes with the rolling pin like you would a gavel on a desktop.
How to Make Candy Cane Bark

Now that your ingredients are prepped, you’re ready to layer and make the candy bark. If not using a candy mold, be sure to line a cookie sheet with parchment paper (that overlaps the cookie sheet by a couple inches) before getting started.
1. Mix the melted dark or milk chocolate with 1/2 teaspoon of the peppermint extract. Then spread the peppermint chocolate layer into the parchment paper lined cookie sheet. Allow this chocolate layer to set for 10-15 minutes in the fridge or freezer.
2. Mix 1/2 teaspoon peppermint extract into the melted white chocolate. Then spread the white chocolate onto the set chocolate layer. Immediately sprinkle the crushed candy canes all over the top of the white chocolate.
3. Then allow the bark to set in the fridge or freezer for another 15-20 minutes before breaking it apart to serve.
How to Break Candy Bark Up

If you’re using a parchment paper lined cookie sheet…
1. Allow the candy to come back to room temperature.
2. Then lift the parchment paper out of the pan, and loosen it from the candy. It should peel right off.
3. Then just break the bark off by hand, or you can cut it with a knife. It’ll be all different shapes and sizes, so no need to worry if corners break off or what have you. Just have fun with it and enjoy this delectable Christmas candy together.
If you’re using a candy mold, the mold pretty much peels right off the bark, and then you can use a knife to break the chocolate. With this step, you want to be careful because the corners are easy to break.

Expert Tips and Recipe FAQ’s

How should you store chocolate peppermint bark?
While it can sit out at room temp, it won’t last as long. I recommend storing it in an airtight container or Christmas tin in the fridge. It should keep for a good 2 weeks or more. When I was a kid, the stairwell to my room (and my room) had no heat or insulation, so we stored all our Christmas goodies like this in that cold stairwell… As a kid, that was the best place ever.

Can you freeze Christmas bark candy?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. It should keep for 6 months or more.

Let’s Talk Recipe Variations

This is the fun part… The good stuff… I love how versatile this recipe can be!
- Instead of crushed candy canes, use chopped or crushed Hershey Mint Kisses, Butterfinger candies, Heath Bar candies, peanut butter cups, etc.
- Instead of adding peppermint extract, think caramel extract for a dark salted caramel bark.
- Make it all dark chocolate peppermint bark, or all milk chocolate peppermint bark. Or make it all white chocolate peppermint bark. Both layers the same chocolate.
Really, the options are endless with this.

More Favorite Holiday Recipes

If you want more Christmas candy recipes and other holiday treats, you’ll enjoy these for sure…
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!
Chocolate Peppermint Bark

How to make holiday chocolate peppermint bark with 4 ingredients, including candy canes! Quick and easy, family favorite, Christmas dessert!
Glass Bowls
Rubber Spatula
Parchment Paper
Cookie Sheet
12 ounces milk chocolate chips
1 teaspoon peppermint extract (divided)
12 ounces white chocolate chips
1/3 cup crushed candy canes ((about 6-8 small candy canes))
How to Melt the Chocolate:
in separate medium sized glass bowls or glass measuring cups, heat the chocolate chips for 1 minute and stir.
Continue heating for 15 seconds at a time, stirring after each heating.
Stop heating just before all the chocolate is melted, and stir it until it's completely melted.
How to Crush the Candy Canes:
I usually use the smaller candy canes, as they're easier to crush into smaller pieces. It's easiest to place the candy canes in a Ziploc bag, and seal it without air.
Then crush the candy canes using a rolling pin. Just roll over the canes, or slap the candy canes with the rolling pin like you would a gavel on a desktop.
How to Layer Candy Cane Bark:
Line a cookie sheet with parchment paper (that overlaps the cookie sheet by a couple inches) before getting started.
Mix the melted milk chocolate with 1/2 teaspoon of the peppermint extract.
Then spread the peppermint chocolate layer into the parchment paper lined cookie sheet. Allow this chocolate layer to set for 10-15 minutes in the fridge or freezer.
Mix 1/2 teaspoon peppermint extract into the melted white chocolate.
Then spread the white chocolate onto the set chocolate layer.
Immediately sprinkle the crushed candy canes all over the top of the white chocolate.
Then allow the bark to set in the fridge or freezer for another 15-20 minutes.
How to Break Candy Bark Up:
Allow the candy to come back to room temperature.
Lift the parchment paper out of the pan, and loosen it from the candy. It should peel right off.
Then just break the bark off by hand, or you can cut it with a knife. It'll be all different shapes and sizes, so no need to worry if corners break off or what have you. Just have fun with it and enjoy this delectable Christmas candy together.
While candy bark can sit out at room temp, it won’t last as long. I recommend storing it in an airtight container or Christmas tin in the fridge. It should keep for a good 2 weeks or more.

Candy, Desserts
American
candy bark, candy cane bark, chocolate peppermint bark, christmas bark candy, dark chocolate peppermint bark, holiday chocolate bark, milk chocolate peppermint bark, swirled peppermint bark, white chocolate peppermint bark
December 13, 2012
Cinnamon Stuffed Pears without Oats
Learn how to turn fresh pear halves into baked stuffed pears, filled with butter, brown sugar, cinnamon, and pecans. This is an easy dessert recipe anyone can make and oh so delicious!

My mom has a pear tree in her front yard, and every year she shares those pears with all the kids. One season I came up with this delicious buttery recipe for cinnamon baked pears, and I’ve made them ever since.

I love the buttery crispy topping on each individual pear half. It’s like a mini, personal-sized pear crisp with every bite.

Why You’ll Love This Recipe Too
- One of my favorite things about this dessert is you can change ingredients to fit any dietary need. For example, I’m gluten-free, so I sub gluten-free flour for the all-purpose flour. You can also sub dairy-free butter for the butter in the recipe.
- Speaking of ingredients, there are only 6 ingredients, most of which you probably already have in your pantry.
- This makes 12 personal-sized desserts with just 6 pears. That makes it a really easy and simple dessert you can make for a dinner party or get together.
- Again, that buttery crispy topping; when you dig into the pear with your fork, the pear is all tender ooey gooey with that wonderful sweet topping… It’s so delicious!
Ingredients and Substitutions Notes
- Salted Butter – Real butter is best, but if you need dairy-free, you can sub a dairy-free butter instead. I also recommend salted butter for the flavor it gives to each stuffed pear. Just be sure to soften it ahead of time.
- All-Purpose Flour – If you’re like me and need to make this gluten-free, just sub a good gluten-free flour. I also recommend unbleached flour.
- Cane Sugar – You can also use granulated sugar.
- Light Brown Sugar
- Ground Cinnamon – I love the flavor cinnamon adds to the topping mixture; you can also add nutmeg if you want.
- Pears – Let’s talk about the best pears for baking below. I highly recommend Bartlett, as they’re usually easily available.
- Pecans – These are optional, and you can sub walnuts if preferred.
What Kind of Pears Are Best for Baking?

I’m pretty sure my mom’s pear tree is a Bartlett pear tree, and Bartletts bake quite nicely. If they’re a little underripe, no worries… You just may need to bake them a tad bit longer than riper pears.

Bartletts have a sweet flavor and soft, juicy texture when baked. In fact, the topping can make the top of the pear quite ooey gooey, but when you dig in with a fork, you’ll find a soft yet firm texture below, making it the perfect combination. These pears make the best oven roasted pears, in my opinion.

Other good choices for baking might include…
- Anjou
- Bosc
How Ripe Do Pears Need to Be for Baking?

You want pears to be ripe but not overripe; when they start to change color and show bruising, they’re probably starting to get a bit overripe. While I’ve baked them in this condition (quite a bit, actually), keep in mind they won’t be quite as pretty, and they could fall apart.

Instead I recommend waiting ’til the pears are almost perfectly ripe, meaning they’re slightly soft to the touch but still a bit firm. They will also have a pleasant fruity smell when they’re just about right for baking.

Pears ripen on the inside first, so when they just start to soften, they’re likely ready to use. When you bake the pears, they’ll acquire that soft, juicy texture you want baked pears to have.
How to Make Stuffed Pears

The first step is to mix up the crumb topping. The topping I use is inspired by my Dutch apple crumb pie recipe.
1. In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
How to Assemble and Bake the Pears…
1. Cut the pears in half, and scoop the center of each pear out with a melon baller, making sure to scoop out all the seeds. Place all the halves on a baking sheet.
2. Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
3. Sprinkle with chopped pecans, if desired.
4. Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.

More Topping Ideas for Cinnamon Baked Pears

I talk about oats a bit in the FAQ’s below, but you can also add other toppings, including…
- Cranberries
- Sliced almonds
- Walnuts
- Goat cheese
- Cream cheese
- Brie cheese
- Nutmeg and other spices, like apple pie spice
Expert Tips and Recipe FAQ’s

Can you overcook pears?
Yes, you can, so you’ll want to keep an eye on them and follow instructions for baking in the recipe card. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they’re done in the oven… Stick a fork in the pear; if it’s tender and easy to poke with a fork, it’s likely done.

Can I use oats, including instant oats?
Yes, you can; I just prefer to make stuffed pears without oats. But yes, you can add oats; in fact, if you want to add oats, you might cut the flour in half, then sub in 1/2 cup oats. Instant oats will bake faster, but they’ll work just as well as regular rolled oats.

How should you store stuffed pears?
Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.

More Fall Desserts

If you love this cinnamon baked pears dessert, you’ll love these other autumn desserts too…
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Cinnamon Stuffed Pears

How to turn fresh pear halves into baked stuffed pears, filled with brown sugar, cinnamon, and pecans. Easy dessert recipe anyone can make!
Mixing Bowl
Melon Baller
Baking Sheet
16 tablespoons salted butter (softened)
1 cup all-purpose flour
1 cup cane sugar
3/4 cup light brown sugar
1 teaspoon ground cinnamon
6 whole pears
1 cup chopped pecans (optional)
In a large mixing bowl, combine the softened butter, flour, sugar, brown sugar, and cinnamon together with a pastry blender.
Cut the pears in half, and scoop the center of each pear out with a melon baller, being sure to scoop out all the seeds. Place all the halves on a baking sheet.
Fill in each center with the crumb topping. Then sprinkle more on top, covering each pear with the topping.
Sprinkle with chopped pecans, if desired.
Bake at 375° F for about 45 minutes, or until the crumbled topping is golden and the pear is tender when poked with a fork.
To serve, top with whipped topping or vanilla ice cream, if desired, and serve while warm.
Be sure not to overcook the pears. Otherwise, your pears could turn out to be quite mushy and more gooey than intended. I usually do a fork test when testing whether they’re done in the oven… Stick a fork in the pear; if it’s tender and easy to poke with a fork, it’s likely done.

How should you store stuffed pears?
Place the cinnamon baked pears in an airtight container and keep them in the fridge. They should keep for 3 to 5 days.

Desserts
American
cinnamon baked pears, stuffed pears
November 8, 2012
Quick and Easy Jello Sugar Cookies
How to make quick and easy Jello sugar cookies with your favorite Jello flavors. Soft and chewy, these cookies are so colorful and perfect for holidays and celebrations, like baby showers and parties.

Growing up I baked a lot with my grandma. One of her favorite desserts to make was easy Jello cookies, essentially sugar cookies rolled in Jello powder before baking.

These cookies made with Jello always had the crispy, chewy texture of a sugar cookie yet a slightly fruity taste, as well. As a kid, I absolutely loved that tangy flavor.

Why I Think You’ll Like This Recipe Too
- They’re super easy to make.
- You only need a few simple ingredients to make them.
- They’re such a colorful and versatile food for any type of party or celebration with the people in your life, like friends, family, and co-workers. Think red and green for Christmas, blue for a boy baby shower, pink for a girl baby shower, green for St. Patrick’s Day, pink or red for Valentine’s Day… You get the picture.
- You can use whatever flavor Jello powder you like. So, you can make strawberry Jello cookies or raspberry Jello cookies, even lime Jello cookies.
- There’s no need for frosting on these cookies because the Jello powder adds enough of a festive touch as is.
- Kids love to help make this Jello sugar cookie recipe because of how fun it is.
Ingredients and Substitutions Notes:

You’ll need a few simple ingredients to make this Jello cookie recipe…
- Unsalted Butter – You can use salted butter if that’s all you have; you may just want to decrease the amount of salt you use by maybe 1/2 teaspoon.
- Cane Sugar – You can also use granulated sugar.
- Large Eggs
- Vanilla Extract – I love using pure Mexican vanilla I get from Leos Imports. It makes such delicious desserts.
- Whole Milk – You can also use 2% or skim milk, but keep in mind, this lower fat milk may change the texture of the cookie.
- All-Purpose Flour – I recommend using unbleached all-purpose flour. You can also make these gluten-free Jello sugar cookies by using a good gluten-free flour.
- Baking Powder
- Sea Salt – Or just table salt. I prefer to use Redmond Sea Salt.
- Jello Mix – You can use whatever flavors Jello you like. I picked up a box of Raspberry Jello and Berry Blue Jello for this batch. Just be sure to keep it in powder form, no need to actually make Jello with it.
How to Make Jello Sugar Cookies

Here’s a basic rundown, step-by-step, of how to make Jello cookies for your own family.
First Mix the Cookie Dough…
1. In a large mixing bowl, cream or mix together the softened butter and sugar.
2. Then mix in the eggs, vanilla extract, and milk.
3. In a separate bowl, whisk together the flour, baking powder, and salt.
4. Then add the dry ingredients to the wet ingredients, mixing everything together ’til it forms a soft dough.
Form and Roll the Cookies…
1. Take spoonfuls of dough and roll into 1-inch dough balls. Pour a little bit of the Jello powder at a time, straight out of the box into small bowls, and roll the dough balls in the Jello powder. Again, you can use raspberry, strawberry Jello, or whatever flavor you like.
2. Place the Jello coated dough balls on an un-greased cookie sheet.
3. Using the bottom of a glass or cup, flatten the dough balls to about 1/2-inch thickness; this allows the cookies to bake evenly.
4. Bake at 350° F for about 8-10 minutes. When the cookies are done, remove from the cookie sheet and place on a cooling rack.
Once they’ve cooled, you can serve them and enjoy with a glass of cold milk.

Expert Tips and Recipe FAQ’s

Why aren’t my sugar cookies chewy?
Several factors play a role in whether or not your cookies turn out chewy, probably most of all, the ingredients that you use. As long as you follow this recipe to a t and use the proper ingredients, you should have chewy sugar cookies. If you use margarine instead of butter, or melted butter instead of softened butter, that will greatly affect that chewy texture. If you don’t use large eggs, that can change the texture. Not using whole milk can also change the texture of your cookies. Changing the ratio of ingredients can also affect the end results.

Why aren’t my sugar cookies fluffy?
Again, ingredients. Make sure you follow the recipe to a t, including using the proper amount of dry ingredients, like flour and baking powder. But also, oven temperature can really affect how cookies bake. It’s a given that oven temperatures will vary from household to household. So, if you notice your sugar cookies are coming out flat and not baking into a soft, chewy cookie, think about decreasing the temperature of your oven before baking.

How do I store Jello cookies?
Once they’ve cooled completely, you can store them in an airtight container on the counter.

Can I freeze these cookies?
Yes, you totally can. Just place completely cooled cookies in an airtight container or freezer bag, and put them in the freezer for up to 3 months.

More Easy Cookie Recipes

If you love this Jello sugar cookie recipe, you’ll love these cookies 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!
Jello Sugar Cookies

Easy to make Jello sugar cookies made with your favorite flavor Jello. Soft and chewy, colorful, and versatile for holidays and celebrations.
Large Mixing Bowl
Whisk
Cookie Sheet
Wire Rack
1 cup unsalted butter
2 cups cane sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 tablespoons whole milk
3 1/4 cups all-purpose flour
1 teaspoon baking powder
2 teaspoons sea salt
3 ounces Jello mix (whichever flavor/s you prefer)
Pre-heat the oven to 350° F.
In a large mixing bowl, cream or mix together the softened butter and sugar.
Then mix in the eggs, vanilla extract, and milk.
In a separate bowl, whisk together the flour, baking powder, and salt.
Then add the dry ingredients to the wet ingredients, mixing everything together 'til it forms a soft dough.
Take spoonfuls of the dough and roll into 1-inch dough balls. Pour a little bit of the Jello powder at a time, straight out of the box into small bowls, and roll the dough balls in the Jello powder. Again, you can use raspberry, strawberry Jello, or whatever flavor you like.
Place the Jello coated dough balls on an un-greased cookie sheet.
Using the bottom of a glass or cup, flatten the dough balls to about 1/2-inch thickness; this allows the cookies to bake evenly.
Bake at 350° F for about 8-10 minutes. When the cookies are done, remove them from the cookie sheet and place on a cooling rack.
Once they've cooled, you can serve them and enjoy with a glass of cold milk.
Once they’ve cooled completely, you can store the cookies in an airtight container on the counter.

Cookies & Bars, Desserts
American
cookies made with Jello, Jello cookie recipe, Jello cookies, Jello sugar cookie recipe, Jello sugar cookies
August 2, 2012
Cinnamon Streusel Coffee Cake with Pecans
Bake up an easy to make cinnamon streusel coffee cake with pecans for breakfast or brunch. This praline coffee cake is moist, buttery, and topped with a crispy cinnamon sugar topping that can’t be beat.

With holidays throughout the year, coffee streusel cake seems just the right recipe to make. This particular coffee cake recipe is from my grandma’s recipe box.

This brown sugar coffee cake is so delicious, and the batter is a thick, deliciously rich batter. It’s a delight for the senses as it bakes with its sweet, cinnamon smell wafting through the house, and a taste of heaven when it’s done.

Why You’ll Love This Recipe
- It’s super easy to make, and it bakes in about an hour.
- The cake is buttery and moist, while the cinnamon sugar topping gives a crispy texture to the top of the cake. The cake pairs so well with that delightfully crispy topping.
- You can eat it for dessert, or make it for breakfast or brunch. It’s perfect for both.
- It’s an old-fashioned cinnamon coffee cake that’s especially perfect for Easter, Thanksgiving, and Christmas.
- You can take it to a family get together or a church potluck.
Why Is It Called Coffee Cake?

Since the time that coffee was introduced to Europe in the 1600’s, Scandinavians liked to pair their coffee with things like sweet breads and cakes. However, the name ‘coffee cake’ really wasn’t commonly used until the late 1800’s.

As Dutch and German immigrants came to the United States, bringing their cherished family recipes with them, coffee cake began to be very popular, especially on the East Coast.

O&H Danish Bakery wrote a very fascinating and interesting history of coffee cake, where you can read more about this sweet breakfast treat and how it came to be.
Ingredient Notes

Most of the ingredients you probably already have on hand. Here are a few with notes…
- Butter – I like to use unsalted butter for the cake and salted butter for the topping. Whatever you do, be sure to use real butter; don’t use margarine, as that will completely change the texture and flavor of your finished cake.
- All-Purpose Flour – You can make this with regular all-purpose flour or a good gluten-free all-purpose flour. Just be sure if you do make it gluten-free that you also add a little xanthan gum, as well as check all of your other ingredients to make sure they’re truly gluten-free.
- Evaporated Milk – You can use any brand of evaporated milk you happen to have.
- Brown Sugar, Cinnamon, and Chopped Pecans – These 3 ingredients, along with the flour and butter, really give the topping the best flavor. In my opinion, they really make the recipe. While I love pecans in this coffee cake, if nuts aren’t your thing, that’s ok; go ahead and leave them out.
How to Make Cinnamon Streusel Coffee Cake

Before you get started, be sure to gather your ingredients. Then grease an 8×8 baking dish, and pre-heat the oven to 350° F.

Also, keep in mind that you can double this recipe and make it in a 9×13 baking dish or a bundt pan, if you’re needing to feed a bigger crowd.
Let’s Start with the Batter…
1. Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well ’til combined.
2. Sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
3. Mix together the evaporated milk and lemon juice in a liquid measuring cup.
4. Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
1. At this point, you’ll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Now for the Topping…
1. Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
2. Add the chopped pecans and softened salted butter to the mixture, mixing ’til combined.
3. Your mixture will be a crumbly mixture, perfect for crumbling onto the cake.
How to Layer a Praline Coffee Cake
1. Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
2. Cover with half the batter.
3. Then crumble 1/3 more of the praline topping mixture.
4. Scoop and spread the remaining batter on top of that.
5. Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
6. Bake the cake at 350° F for about 1 hour, or ’til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
Expert Tips and Recipe FAQ’s

What’s the difference between coffee cake and crumb cake?
Coffee cake is more cake, less topping; crumb cake is more topping, less cake. Crumb cake has a much thicker topping on it.

How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.

Why does the streusel sink?
As your coffee cake bakes, the streusel will sort of meld into the cake… Meaning some of it will actually melt and combine with the top of the cake. It’s made of things that melt together, including the butter, cinnamon, and sugar; and that’s ok. However, the flour is there to keep the whole thing from just melting down into the cake entirely, and that melding together, in my opinion, is what makes this cake taste even better.

Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.

Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

More Brunch Recipes to Enjoy:

If you enjoy this praline coffee cake recipe, you’ll enjoy these recipes too.
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Cinnamon Streusel Coffee Cake with Pecans

Easy to make cinnamon streusel coffee cake with pecans. Moist, buttery, and topped with a crispy cinnamon sugar topping.
8×8 Baking Dish
Mixer
Liquid Measuring Cup
Coffee Cake Batter:
1/4 cup unsalted butter (softened)
6 tablespoons cane sugar
2 large eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup evaporated milk
1/2 tablespoon lemon juice
Streusel Topping:
3/4 cup light brown sugar
1 1/2 teaspoons ground cinnamon
6 tablespoons all-purpose flour
1/4 cup chopped pecans
1/4 cup salted butter (softened)
Grease an 8×8 baking dish, and pre-heat the oven to 350° F.
Coffee Cake Batter:
Cream or mix together the unsalted butter and sugar in a large mixing bowl. Then add in the eggs and vanilla, mixing well 'til combined.
In a separate bowl, sift or whisk together the dry ingredients, including the flour, baking powder, baking soda, and salt.
Mix together the evaporated milk and lemon juice in a liquid measuring cup.
Add the dry ingredients to the butter/sugar/egg mixture, alternating with the milk mixture, beginning and ending with the dry ingredients.
At this point, you'll have a creamy, somewhat stiff, cake batter. Go ahead and set it aside for just a few minutes.
Streusel Topping:
Whisk together the brown sugar, cinnamon, and flour in a large mixing bowl.
Add the chopped pecans and softened butter to the mixture, mixing 'til combined. The mixture will be a crumbly mixture, perfect for crumbling onto the cake.
Layer the Cake:
Sprinkle 1/3 of the topping mixture in the bottom of the greased baking dish.
Cover with half the batter.
Then crumble 1/3 more of the praline topping mixture.
Scoop and spread the remaining batter on top of that.
Finally, sprinkle on the remaining cinnamon sugar topping, and gently press it into the batter with your fingers.
Bake the cake at 350° F for about 1 hour, or 'til a toothpick inserted in the center comes out clean. Let the cake stand and cool for about 10 minutes before serving.
How can I keep streusel topping crunchy?
This particular recipe has a crispy streusel topping. However, if warmed in the microwave, it could grow a bit soggy. I’d recommend re-heating it, covered in foil in the oven for a few minutes, before serving, if you want to serve it warm.

Can I make this cinnamon streusel cake ahead of time?
Yes, in fact, you can mix up the batter and the topping, throw it all together according to the recipe; then cover your baking dish and place it in the fridge ’til you’re ready to bake it the next morning. If you’re actually baking it ahead of time, I would recommend baking it no more than 1 day in advance. Then just cover it and store it on the counter ’til you’re ready to serve it.

Can I freeze coffee cake with pecans?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn.

Breakfast & Brunch, cakes, Desserts
American
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March 29, 2012