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.

Easy Peanut Butter Corn Flake Bars
Mix up a batch of Corn Flake bars with peanut butter, marshmallows, peanuts, and candy corn. Quick and easy treats you can make in a jiffy; they make the best Halloween treats for kids!

If you love candy corn and peanuts, peanut butter cereal bars are another really yummy treat with that same sweet and salty flavor. They’re also chewy, which I don’t know why, but I love chewy when it comes to sweets.

There are a few reasons why I love this recipe and why I love to make them in the fall.

Why You’ll Love These Treats As Much As I Do
- They’re no bake. I mean, who doesn’t love a good no bake snack, especially during one of the busiest seasons of the year?
- Like my favorite chocolate-y granola bars, these no bake snacks are super easy to make.
- They’ll fit the bill for both fall and Halloween festivities.
- You can easily add a little pizzazz by drizzling a little chocolate or white chocolate on top.
- They’re a fun snack to make with kids.
- They make a great snack to take on outdoor adventures together, like kayaking the Jacks Fork or hiking with your family.
Ingredient Notes

Corn Flakes – You can use any brand of corn flakes you prefer. You can even try making these treats with other types of cereal, like Cheerios, Rice Krispies, etc. The texture will be quite a bit different, but it’s really up to you to decide what texture you want for your cereal bars.

Peanuts – I’d recommend using dry roasted or cocktail peanuts for the best flavor.

Candy corn – If you want to make these candy corn bars at other times of the year, you might pick up a few extra bags so you have them on hand.

Creamy peanut butter – Yes, you can use crunchy peanut butter instead; it’ll just add a little more crunch to your treats.

Light corn syrup

White chocolate melts – You can use melts or white chocolate chips. Either one will work.
You’ll find a complete ingredient list with measurements in the recipe card below.
How to Make Corn Flake Bars

There are only a few steps to making these no bake easy desserts. Before you get started, be sure to grease an 8×8 baking dish with cooking spray.
Then mix up the treats…
1. Start by mixing together the cereal, peanuts, and candy corn in a large mixing bowl. That way you’re ready to go after you’ve cooked your sticky syrup mixture.
1. Melt together the peanut butter and corn syrup in a saucepan on the stove, constantly stirring to keep it from scorching on the bottom of the pan. Cook for about 5 to 10 minutes. The peanut butter and corn syrup will melt together and form more of a syrupy liquid.
2. Remove the peanut butter mixture from the stove, give it a good stir, and pour it over the cereal mixture.
3. Stir everything together really well, making sure all of your cereal, peanuts, and candy corn are coated with the peanut butter syrup.
1. Put the mixture into the greased dish, and pat it down really well. Allow your pan of no bake snacks to cool… You can even put it in the fridge if you’d like it to cool quicker.
1. Once the bars have cooled, go ahead and slice them into approximately 9 bars. Then drizzle with melted white chocolate, and decorate the top with candy corn!
I actually drizzled white chocolate on our no bake cereal bars because I love how it complements the flavors of both the peanuts and the candy corn. It’s so delicious!
Expert Tips and Recipe FAQ’s

Can I make these in the microwave?
Yes, you can melt together the peanut butter and corn syrup in a microwave-safe bowl in the microwave. Just cook the mixture on High in 15-second increments, stirring after every cooking cycle, ’til everything is melted. The peanut butter and corn syrup will eventually melt together and form a syrupy liquid.

Why are my corn flake squares falling apart?
They shouldn’t be falling apart, but it might be that your cereal bars weren’t pressed down into the pan as firmly as they needed to be. You want to press them firmly enough to compact the treats but not so much that it causes the treats to be completely dense. It’s kind of a balance. It’ll also help to cool the treats before you try to eat them; warm cereal bars tend to fall apart easier.

How should I store them?
Store them in an airtight container at room temperature. You can also freeze them if you want to make them ahead; just be sure to place them in an airtight container or bag, so they don’t get freezer burn.

More Quick and Easy Treat Recipes:
More easy last minute ideas –>> 20+ Halloween movie night snacks – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

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!
Peanut Butter Corn Flake Bars

Mix up a batch of Corn Flake bars with peanut butter, marshmallows, peanuts, and candy corn. Quick and easy treats you can make in a jiffy!
Large Mixing Bowl
Small Saucepan
8×8 Baking Pan
4 cups Corn Flakes cereal
1 cup peanuts
1 cup candy corn
1 cup creamy peanut butter
1 cup light corn syrup
1 cup white chocolate melts ((or white chocolate chips))
Grease an 8"x8" baking pan with cooking spray.
In a large mixing bowl, mix together the cereal, peanuts, and candy corn.
In a small saucepan over low to medium heat on the stovetop, melt the peanut butter and corn syrup, constantly stirring to keep it from scorching on the bottom of the pan.
Cook for about 5 to 10 minutes, constantly stirring. The peanut butter and corn syrup will melt together and form more of a syrupy liquid.
Remove the peanut butter mixture from the stove, give it a good stir, and pour it over the cereal mixture.
Stir everything together really well, making sure all of the cereal, peanuts, and candy corn are coated with the peanut butter syrup.
Spread the mixture in the greased dish, and firmly pat it evenly into the pan.
Allow the treats to cool. Then slice the bars for serving.
Drizzle the top of each bar with melted white chocolate, and add a piece of candy corn for decoration.
*You can use either white chocolate or regular/dark chocolate for a drizzle. I actually drizzled white chocolate on our no bake cereal bars because I love how it complements the flavors of both the peanuts and the candy corn. It’s so delicious!

Can I make these in the microwave?

Yes, you can melt together the peanut butter and corn syrup in a microwave-safe bowl in the microwave. Just cook the mixture on High in 15-second increments, stirring after every cooking cycle, ’til everything is melted. The peanut butter and corn syrup will eventually melt together and form a syrupy liquid.

How should I store them?

Store them in an airtight container at room temperature. You can also freeze them if you want to make them ahead; just be sure to place them in an airtight container or bag, so they don’t get freezer burn.

Cookies & Bars, Desserts
American
corn flake bars, Halloween treats, no bake peanut butter bars, peanut butter cereal bars, peanut butter cereal bars recipe
October 1, 2018
Whipped Cream Ghost Halloween Brownies
Whipped cream ghost Halloween brownies are the easiest Halloween treats ever! Fun and spooky Halloween idea for kids, using whipped cream and candy eyeballs.

If you’re looking for Halloween snacks that are both fun and spooky, but not too scary, these ghost Halloween brownies are just the thing. They’re so easy to make, it’s not even funny.

Life gets busy and before you know it, it’s time to make the Halloween treats you committed to make for the Halloween party. I know what it’s like; weeks squeeze into weeks and days become hours and before you know it, Halloween’s tomorrow!

It’s ok because these cute little treats will take you no time at all. And they use a brownie mix, so no need to fret over trying to make them from scratch.

Instead you can focus on having a little fun with your kids come Halloween time. Or you can just whip these up in a jiffy.

More Halloween treats you will love: Frankenstein brownies, mummy Halloween brownies, Tombstone Brownies, and Pumpkin Patch Halloween Brownies.

WHAT KIND OF BROWNIE MIX SHOULD I USE?

First of all, you really need a brownie that’s easy to slice and pull out of the pan, nothing too messy or gooey.

My first batch of brownies were extremely soft and gooey; I didn’t realize they’d be so gooey. They could hardly be scraped off the bottom of the pan.

So, I definitely recommend making cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily pop right out of the pan.

This brownie mix worked wonderfully well for our ghost brownies.

DO I HAVE TO MAKE HOMEMADE WHIPPED CREAM?

No, you absolutely don’t have to. You can just use store bought whipped cream, either the whipped cream in the can (negating any need of pastry bags and tips) or the kind in the tub.

Also, you can even use icing instead of whipped cream. Make homemade sugar cookie icing or use ready made icing that comes with a convenient tip for decorating, making the process even easier.

It’s totally up to you! However, whipped cream is so easy to make, it only takes a few minutes.

HOW DO I MAKE HOMEMADE WHIPPED CREAM IF I WANT TO USE THAT?

You can just follow my recipe for homemade whipped cream, where you’ll find the exact ingredients and the steps to making it yourself.

You’ll need cream cheese (that’s softened), heavy whipping cream, vanilla extract, and powdered sugar.

Be sure to refrigerate the whipped cream until you’re ready to serve it.

INGREDIENTS YOU’LL NEED TO MAKE GHOST HALLOWEEN BROWNIES

You’ll need just a few things to make ghost Halloween brownies, including the following:
- Already baked and cooled brownies
- Whipped Cream
- Candy eyeballs
TIPS FOR HOW TO MAKE THESE SCRUMPTIOUS HALLOWEEN TREATS

Slice your completely cooled brownies into squares or as close to square shaped brownies as you can.

To decorate brownies with ghosts, follow these steps:
- Using Wilton Round Tip 2A (or the closest off brand cake tip) and a small pastry bag, swirl a ghost on top of each brownie.
- Add candy eyeballs for the eyes.
That was easy, right?! So simple.

This is the perfect opportunity to get your kids in the kitchen. Let them swirl a few ghosts, or have them add the candy eyeballs while you swirl the whipped cream.

Most importantly, just have fun with it!

WHAT IF I DON’T HAVE CAKE TIPS AND PASTRY BAGS?

That’s ok! You really don’t have to have the cake tip I mentioned above or the pastry bag. You can get creative with what you have.

If you have sandwich bags, snip the corner of a sandwich bag, fill the bag with whipped cream, and swirl away. Works like a charm!

You can also create a DIY pastry bag using parchment paper or wax paper.

MORE EASY HALLOWEEN TREATS AND RECIPES YOU CAN MAKE:
- No Bake Peanut Butter Bars with Candy Corn
- Soft and Chewy Monster Cookies
More easy last minute ideas –>> 20+ Halloween treats – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

KITCHEN TOOLS YOU’LL NEED TO MAKE WHIPPED CREAM GHOST HALLOWEEN BROWNIES

Mixer

Brownie Pan or Cake Pan

Pastry Bags (or Sandwich Bags)

Wilton Tip 2A

GHOST HALLOWEEN BROWNIES RECIPE

If you love this ghost Halloween brownies 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!

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Click on the video below to see how easy it is to make ghost brownies for Halloween!
Whipped Cream Ghost Brownies

Whipped cream ghost brownies are the easiest Halloween treats ever! Fun and spooky Halloween idea for kids, using whipped cream and candy eyeballs.
Wilton Round Tip 2A
Small Pastry Bag
15 brownies (baked and cooled)
4 cups whipped cream
40 candy eyeballs
Slice the brownies into squares.
Using Wilton Round Tip 2A and a small pastry bag, swirl a whipped cream ghost on top of each brownie.
Add candy eyeballs for the eyes.
That's it! They're ready to serve.
I recommend not swirling the ghosts until you’re ready to serve; OR refrigerate the ghost brownies until you’re ready to serve them. Otherwise, your ghosts may start to melt.

Desserts, Halloween
American
brownie mix, ghost brownies, Halloween brownies, halloween desserts, Halloween snacks, Halloween treats, whipped cream ghost
September 25, 2018
Pumpkin Patch Halloween Brownies
How to make quick and easy pumpkin patch Halloween brownies for kids, a fun Halloween treat recipe with candy corn pumpkins and green icing!

Fall is full of so many beautiful things, including that ever anticipated trip to the pumpkin patch. Why not bring a little bit of the pumpkin patch into your Halloween treats with the cutest pumpkin patch Halloween brownies ever?

While you will need just a little bit of green decorating icing, the only other things you’ll need for this brownie recipe are a brownie mix and candy corn pumpkins.

My dad used to keep these cute little mellowcreme pumpkins in our farm truck, along with Tootsie Rolls. But when fall hit, he always had a bag of Brach’s candy pumpkins.

Every time I eat them, they take me back to riding around in the farm truck with my dad, feeding the cows and working on the farm.

Now I’m using them to make the cutest and pretty much the quickest little Halloween desserts. Place a couple of pumpkins, swag a little bit of green icing, and you’re all set, easy peasy!

Use a brownie mix to make the brownies. And while I use a homemade sugar cookie icing, you can totally buy a tube of decorating icing already made and ready to go; just get green.

More Halloween treats you will love: Frankenstein brownies, Ghost Halloween Brownies, Graveyard Halloween Brownies, and Mummy Halloween Brownies.

WHAT KIND OF BROWNIE MIX SHOULD I USE?

I really recommend using a brownie that’s going to be easy to slice and pull out of the pan, nothing too messy or gooey.

Our first batch of brownies gave us a really ooey gooey brownie; I didn’t realize they’d be that gooey. They could hardly be scraped off the bottom of the pan.

Definitely go for more cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily pop right out of the pan.

This brownie mix worked fantastically well for our pumpkin patch brownies.

WHAT KIND OF ICING SHOULD I USE?

You have two options here: You can either mix up a quick batch of my favorite sugar cookie icing and then color it green.

Or you can use pre-made icing or decorating icing that’s ready to go.

Personally, I love the flavor of homemade frosting. It just tastes so much better! But whatever you decide to use will work just fine.

HOW DO I COLOR THE ICING FOR MY PUMPKIN PATCH BROWNIES?

Add food coloring to your icing, and mix it according to your specific food coloring directions. I will say that it doesn’t take a lot either.

Rule of thumb when baking or mixing up anything, especially when adding food coloring to anything: Start with a small amount because you can always add more, but you can’t take away.

I used Wilton Kelly Green for the vines on my pumpkin patch treats.

INGREDIENTS YOU’LL NEED TO MAKE PUMPKIN PATCH HALLOWEEN BROWNIES

You’ll need just a few things to make pumpkin patch Halloween brownies, including the following:
- Already baked and cooled brownies
- Green sugar cookie icing
- Candy pumpkins – Brach’s Mellowcreme Pumpkins are my favorite.
TIPS FOR HOW TO MAKE THESE SCRUMPTIOUS HALLOWEEN TREATS

Slice your brownies into squares or as close to square shaped brownies as you can.

To decorate brownies, follow these steps:
- Using Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, add pumpkin vines (and leaves if you want) to the top of the brownie with green icing. Just do a little swag with little loops around the outside edge of the brownie; think of how long and wispy a pumpkin vine looks.
- Add a dab of green icing to the bottom of your candy pumpkins and set in place with the vines. You can add 2 or 3 pumpkins to each brownie.
- If you have time and want to, you can even add a little bit more vine coming down from the stem of the pumpkin to meet the vine on the top of the brownie. This step is totally optional, though.
The most important thing to remember is don’t try to make them perfect. If you’ve ever grown pumpkins, you know how much of a tangled mess the vines can be.

Just have fun with it, and get your kids in the kitchen with you. They’ll have so much fun decorating these fun little Halloween brownies.

WHAT IF I DON’T HAVE CAKE TIPS AND PASTRY BAGS?

That’s ok! You really don’t have to have the cake tip I mentioned above or the pastry bag. You can get creative with what you have.

Or you can just use ready made icing that comes with a convenient tip for decorating, making the process even easier.

If you want to use homemade icing and have sandwich bags, you can snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm!

You can also create a DIY pastry bag using parchment paper or wax paper.

MORE HALLOWEEN TREATS AND RECIPES YOU CAN MAKE:

Soft and Chewy Monster Cookies

More easy last minute ideas –>> 20+ Halloween treats – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

KITCHEN TOOLS YOU’LL NEED TO MAKE PUMPKIN PATCH HALLOWEEN BROWNIES

Mixer

Brownie Pan or Cake Pan

Pastry Bags (or Sandwich Bags)

Wilton Tip 5

PUMPKIN PATCH HALLOWEEN BROWNIES RECIPE

If you love this pumpkin patch Halloween brownies 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!

CONNECT WITH ADVENTURES OF MEL!

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

Facebook | Pinterest | YouTube | Instagram | Twitter

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

FREE EMAIL SUBSCRIPTION

Click on the video below to see how easy it is to make pumpkin patch brownies for Halloween!
Pumpkin Patch Brownies

How to make quick and easy pumpkin patch Halloween brownies for kids, a fun Halloween treat recipe with candy corn pumpkins and green icing!
15 brownies (baked and cooled)
2 cups green decorating icing
40 mellowcreme candy pumpkins
Slice the brownies into squares.
Using green decorating icing with a round tip, add pumpkin vines (and leaves if you want) to the top of each brownie. Just do a little swag with little loops around the outside edge of the brownie; think of how long and wispy a pumpkin vine looks.
Add a dab of green icing to the bottom of your candy pumpkins and set in place with the vines. You can add 2 or 3 pumpkins to each brownie.
If you have time and want to, you can even add a little bit more vine coming down from the stem of the pumpkin to meet the vine on the top of the brownie. This step is optional.
And that’s it! They’re ready to serve for a fun Halloween or fall treat!
*If you don’t want to buy icing, you can also make homemade cookie icing; then use a pastry bag and round tip to decorate. If you’re using homemade icing and you don’t have pastry bags or tips, it’s ok! You can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away.

The most important thing to remember is don’t try to make them perfect. If you’ve ever seen pumpkins on the vine, you know how much of a tangled mess the vines can be. Just have fun with it!

Desserts, Halloween
American
brownie mix, Halloween brownies, halloween desserts, Halloween snacks, Halloween treats, pumpkin patch brownies
September 25, 2018
Chewy Monster Cookies
How to make soft and chewy monster cookies from scratch, loaded with peanut butter, oats, M&M’s, and chocolate chips. Easy dessert recipe you can easily customize for Halloween and other holidays. But watch out, cuz they’ll disappear fast!

Monster chocolate chip cookies made with loads of chocolate are one of my favorite cookies. Partly because they remind me of a childhood neighbor and partly because they’re just so soft and chewy.

When I was a kid, my neighbor would make the most delicious soft and chewy monster cookies filled with oatmeal, peanut butter, peanut butter chips, chocolate chips, and M&M’s. I mean, she loaded those puppies up with all kinds of sweet chocolaty goodness.

Why You’ll Love M&M Monster Cookies

There are a handful of reasons to love this scrumptious monster cookies recipe…
- They are easily customizable… You can make them festive for any occasion. Halloween? Add a spooky touch with candy eyeballs. Christmas? Use Christmas M&M’s that are red and green. Easter? Use pastel colored M&M’s.
- These cookies are especially fun to make with kids, and this is an easy recipe for that exact purpose.
- You can add other mix-ins besides chocolate chips and M&M’s. Try Snickers bars, Reese’s Pieces, Reese’s Peanut Butter cups, Milky Way, mini marshmallows, and more!
- They’re thick, soft, and chewy. What’s not to love about soft monster cookies that are also thick and chewy?
- They’re very similar to another reader favorite oatmeal cookies recipe, oatmeal chocolate chip cookies.
Ingredients and Substitutions Notes

You’ll need to gather a few ingredients to mix up this monster cookie dough…
- Butter – I prefer to use unsalted butter rather than salted when baking, so I can more easily control the amount of salt that goes into the recipe. Also, be sure to soften the butter, so it will mix well.
- Light Brown Sugar – Brown sugar is just one of the things that helps give these cookies their soft and chewy texture.
- Peanut Butter – You can use creamy or crunchy, but I highly recommend creamy, mainly because we’re already adding other crispy ingredients that will give a lot of crunch. It is best to use a regular peanut butter that doesn’t require stirring every time you use it. I do use Skippy Natural creamy peanut butter, but it only requires stirring upon opening the jar the first time around. The problem with other natural peanut butters is that all of the oil can be too much for the dough, and your cookies may spread more while baking.
- Egg – You’ll need a large egg.
- Vanilla Extract
- All-Purpose Flour – I recommend using an unbleached all-purpose flour. If you want to make these cookies gluten-free, use a good gluten-free flour that bakes well; <<– the one I link to here is my go to.
- Baking Soda
- Sea Salt – I recommend Redmond Sea Salt.
- Oats – You can use quick oats or old-fashioned oats. Either kind of oatmeal will work just fine.
- Chocolate Chips – While I prefer semi-sweet chocolate chips, feel free to use milk chocolate chips or dark chocolate chips.
- Peanut Butter Chips
- M&M’s – Feel free to use Reese’s Pieces instead.
- Other Optional Candies – Crushed Mini Snickers, Reese’s Peanut Butter Cups, or other candies. And candy eyeballs, especially if you’re making these cookies for Halloween.
How to Make Chewy Monster Cookies

These cookies are really easy to make. Here’s how to mix up the dough…
1. In a large mixing bowl, cream, or mix together, the softened butter and brown sugar.
2. Then mix the peanut butter into the butter sugar mixture.
3. Add the egg and vanilla extract, mixing well.
4. In a separate bowl, whisk together the flour, baking soda, and salt.
5. Add the dry ingredients to the wet ingredients, mixing well.
6. Mix the oats into the cookie dough.
7. Add the chocolate chips, peanut butter chips, M&M’s, and other candies (except candy eyeballs) into the dough, mixing everything together well.
8. Using a cookie scoop, drop the cookies onto a cookie sheet.
9. Bake at 375° F for about 8 to 10 minutes, or until the cookies are lightly golden and done.
1. If using candy eyeballs, gently press the eyeballs into the tops of the cookies while they’re hot, adding as many or as few as you want. This has a dual purpose… 1) Great for decorating Halloween cookies and 2) It allows you to gently press the cookie down into a flatter cookie while still warm.
1. Remove the cookies to a wire rack to cool. Then serve with a nice mug of cold milk and enjoy!
Expert Tips and Recipe FAQ’s

Should I chill monster cookie dough?
It’s really not necessary for this cookie recipe. These cookies are already pretty chewy, and I prefer to just go ahead and bake the cookies while the dough is nice and soft.

Why do my monster cookies go flat?
There may be a few reasons… 1) If you use natural peanut butter, the extra oil can make the cookie dough spread flat while baking. 2) If your oven is too hot, the cookies may bake flatter, due to the butter in the dough melting too quickly. 3) Did you measure out the ingredients correctly? When measuring flour, it helps to spoon the flour into measuring cups, then use a knife’s edge to scrape off extra flour.

Can I make this recipe into monster cookie bars instead of cookies?
Yes, you can. Spread the dough into a greased 9×13 baking dish, and bake for at least 20-25 minutes, probably longer, ’til the cookie bars are golden and a toothpick inserted in the center comes out clean.

How should you store these cookies?
Store then in an airtight container on the counter. They should keep for 4 to 5 days.

Can you freeze monster cookies?
Yes, you can make them and freeze them. Just allow enough time for the cookies to thaw before serving time. You can also freeze the cookie dough; just be sure to wrap it in plastic wrap, as well as place in an airtight container or freezer bag so it doesn’t get freezer burn. It should keep in the freezer for up to 3 months.

Really Yummy Mix-In Ideas for Monster Cookies

We touched on this just a bit in the ingredients section, but this cookie dough is really versatile, and there are several mix-ins you can add to make them even more bulky, sweet, and monster-like…
- Mini M&M’s
- Crushed Mini Snickers
- Reese’s Peanut Butter Cups
- Reese’s Pieces
- White chocolate chips
- Butterscotch chips
- Chopped walnuts or pecans
- Bits of graham crackers, mini marshmallows, and chocolate chips to make s’more monster cookies
Just use your imagination; the sky’s the limit with these cookies.

More Reader Favorite Cookie Recipes (and Cookie Bars Too)

If you love this monster cookies recipe, you’ll love these cookie recipes too!
More easy last minute Halloween ideas –>> 20+ Halloween treats – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more! And if it’s a costume you need, why not make a DIY Garfield costume?

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!
Chewy Monster Cookies

How to make soft and chewy monster cookies from scratch, loaded with peanut butter, oats, M&M's, and chocolate chips. Easy dessert recipe!
Mixer
Cookie Sheet
Cookie Scoop
Wire Rack
1/2 cup unsalted butter (softened)
1 cup light brown sugar
1/2 cup creamy peanut butter
1 large egg
1 teaspoon vanilla extract
1 1/8 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup rolled oats
1/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup M&M'S
1/2 cup candy eyeballs (optional)
Pre-heat the oven to 375° F.
Cream, or mix together, the butter and brown sugar.
Mix the peanut butter into the creamed mixture.
Add the egg and vanilla extract into the creamed mixture and mix well.
In a separate bowl, whisk together the flour, baking soda, and salt.
Add the dry ingredients to the wet ingredients, mixing well.
Mix the oats into the cookie dough.
Add the chocolate chips, peanut butter chips, M&M'S, and any other candies you want into the cookie dough, mixing everything together well.
Using a cookie scoop, drop cookies onto a cookie sheet.
Bake at 375° F for 8 to 10 minutes, or until the cookies are lightly golden and done.
While the cookies are still on the cookie sheet, gently press the candy eyeballs into each cookie.*
Remove the cookies to a wire rack to cool.
Serve with a mug of ice cold milk!
*Gently pressing the candy eyeballs into the cookies will also allow you to gently press the cookies a bit flatter while they’re still nice and warm.

Store the cookies in an airtight container on the counter. They should keep for 4 to 5 days.

Cookies & Bars, Desserts
American
halloween cookies, halloween desserts, monster cookies, monster cookies recipe
September 20, 2018
Creamy No Bake Pumpkin Dessert
Deliciously creamy no bake pumpkin dessert layered with a cream cheese filling and pecan nut pie crust. Simple dessert recipe, perfect for Thanksgiving!

Pumpkin spice is no stranger to popularity, and neither is a really good no bake dessert. Combine the two, and you’ve got a deliciously cold and creamy no bake pumpkin dessert that is, to put it simply, to die for.

Made with a nutty pie crust, homemade pumpkin purée, and a creamy layer of cream cheese lush, it’s just as dreamy as my favorite no bake blueberry dessert.

Like Strawberry Delight, this dessert is yet another twist on my mom’s recipe for her famous Cherry Crunch. I will definitely have to share the cherry version of this recipe someday soon.

While the pie crust does require bake time, the rest of this recipe is indeed no bake. And it’s actually really simple and easy to make, even though, like an icebox cake, it does require a bit of chill time before serving.

I JUST WANT THE RECIPE! TAKE ME TO THE RECIPE FOR THIS DREAMY CREAMY NO BAKE PUMPKIN DESSERT!

If you’d rather skip all of my cooking tips, important cooking info for this recipe, and similar recipe ideas – and get straight to this deliciously creamy no bake pumpkin dessert recipe – just scroll down to the bottom, where you’ll find a printable recipe card.

INGREDIENTS YOU’LL NEED FOR THIS NO BAKE PUMPKIN DESSERT

You’ll need just a few ingredients to make this no bake pumpkin pie absolutely delicious…
- An already baked pecan nut pie crust
- A box of Dream Whip – I’ll explain why below.
- Whole milk
- Vanilla extract
- Powdered sugar
- Cream cheese
- Pumpkin Purée
- Vanilla pudding mixes
- Pumpkin spice seasoning
- Chopped Pecans
HOW TO MAKE THE 3-INGREDIENT PIE CRUST:

Making the pie crust is so simple and easy and requires just a few minutes of bake time.

First, melt the butter; then mix it together with the flour, forming a dough. Stir in the chopped pecans.

Press the crust into a 13″x9″ baking dish, and bake at 350° for about 20 minutes, or until the crust begins to turn a golden brown.

It’s important to let the crust cool before adding any filling.

Here is the full recipe for a pecan nut pie crust. Or if you’d rather have a crust without nuts, you might want to try this more traditional pie crust recipe or this easy no roll pie crust.

WHY DO I NEED DREAM WHIP FOR THIS CREAM CHEESE DESSERT? WHY CAN’T I JUST USE PLAIN WHIPPED CREAM?

I’ve tried making the cream cheese filling with homemade whipped cream; for some reason, it just doesn’t work. In fact, you’ll end up with a liquid goop that just won’t work for pie filling.

So, I usually reserve my whipped cream for the top (or save back a little Dream Whip) and use Dream Whip for the filling, the same ingredient my mom uses in her Cherry Crunch.

Dream Whip creates an ultra creamy pie filling that’s silky smooth, a bit like angel fluff (hard to describe it any other way), and so creamy delicious. It’s hard to beat when it comes to making a really rich, creamy, no bake dessert.

WHAT IS IN PUMPKIN PIE SPICE ANYWAY?

Pumpkin pie spice is used more traditionally in classic pumpkin pie. But it’s used in a lot of other recipes, as well, including Pumpkin Roll and Pumpkin Spice Gooey Butter Cake.

So, what is in pumpkin pie spice? It’s a blend of spices, including ground cinnamon, nutmeg, and ginger; it may also include cloves and allspice.

It smells and tastes so good and adds that pumpkin spice kick to your favorite fall dessert recipes.

TIPS FOR HOW TO MAKE A CREAMY NO BAKE PUMPKIN DESSERT

When you use Dream Whip, you’ll need to mix it up according to the package directions. You can follow how to make Dream Whip Whipped Topping Mix here, but be sure to double the ingredient amounts if you do.

Mix together your whipped cream, powdered sugar, and softened cream cheese with a mixer.

Spread the creamy filling on top of your cooled pie crust. At this point, you need to save back about a cup of the Dream Whip to top off your pumpkin dessert later when you’ve finished making it.

For the pumpkin layer, mix together the pumpkin purée, vanilla pudding mixes, milk, and pumpkin pie spice, until you’ve got a creamy pumpkin pie filling. Add the pumpkin layer on top of the Dream Whip layer.

Top the entire pumpkin dessert with the leftover cup of Dream Whip, and sprinkle chopped pecans on top.

And that’s it! This recipe is so easy. If you’re not quite ready to serve it, just cover it and chill in the refrigerator; and it’ll be ready when you are.

Personally, I think the colder it is, the better it tastes.

ANOTHER NO BAKE DESSERT RECIPE YOU MAY ENJOY:

Creamy No Bake Blueberry Dessert

MORE PUMPKIN DESSERT RECIPES YOU MAY ENJOY:
And if you’re looking for even more holiday recipes, you’ll find a whole slew of them on my list of Best Thanksgiving Recipes for Your Holiday Menu.

KITCHEN TOOLS YOU’LL NEED TO MAKE A PUMPKIN NO BAKE DESSERT

13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts.

Mixer – You’ll need a mixer to mix together the ingredients for the creamy filling.

Spatula – Where would I be without my spatulas? I have a whole slew of them because we’re ALWAYS using them.

CREAMY NO BAKE PUMPKIN DESSERT RECIPE

If you love this creamy no bake pumpkin dessert recipe as much as I do, please write a 5 star review, and help me share the recipe on Facebook and Pinterest!

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No Bake Pumpkin Dessert

Deliciously creamy no bake pumpkin dessert layered with a cream cheese filling and pecan nut pie crust. Simple dessert recipe, perfect for Thanksgiving!
1 pecan nut pie crust
Cream Cheese Filling:
1 box Dream Whip ((2 small packets))
1 cup whole milk
1 teaspoon vanilla extract
16 ounces cream cheese (softened)
2 cups powdered sugar
No Bake Pumpkin Filling:
15 ounces pumpkin purée ((or canned pumpkin))
6.8 ounces vanilla pudding mix ((2 small boxes))
3/4 cup whole milk
2 teaspoons pumpkin pie spice
Topping:
1 cup Dream Whip
1 cup chopped pecans
Prepare and bake the crust ahead of time, so it's cooled and ready to go.
In a large mixing bowl, mix the Dream Whip according to package directions, whisking the 2 small packets with the whole milk and vanilla extract.
In a separate bowl, beat the cream cheese well with a mixer.
Add the cream cheese and powdered sugar to the Dream Whip whipped cream, whisking the mixture 'til it’s smooth and creamy.
Spread about 3 cups of the creamy filling on top of the cooled crust in a 9×13 pan.
For the pumpkin layer, mix together the pumpkin purée, vanilla pudding mixes, whole milk, and pumpkin pie spice, until you’ve got a creamy pumpkin pie filling.
Spread the pumpkin layer on top of the Dream Whip layer.
Top the entire dessert with the leftover cup of Dream Whip, and sprinkle chopped pecans on top.
Cover and chill in the fridge for at least 4 hours, or overnight if possible, before serving.
*Personally, I think the colder this no bake dessert is, the better it tastes.

Thanksgiving
American
cream cheese desserts, no bake, no bake pumpkin dessert, pumpkin dessert, pumpkin recipes, pumpkin spice recipe
September 19, 2018
Frankenstein Brownies for Halloween
Frankenstein brownies are the cutest Halloween treats. They’re quick and easy Halloween snacks anyone can make, and especially fun for kids. Decorate these frosted chocolate treats at your next Halloween party!

These fun Frankenstein Halloween Brownies are my favorite out of my entire Halloween brownie series I’m sharing with you. There’s just something so cute and sweet about a silly Frankenstein face.

I wanted to give you several Halloween desserts you can make in just a short amount of time. More Halloween brownie recipes you’ll love include:
And even though they’re not brownies, I can’t forget these super cute Frankenstein Rice Krispie treats.

Why You’ll Love These Halloween Frankenstein Brownies
- These Frankenstein Halloween treats may look like they take a lot of time, but they really don’t. They’re super quick and easy to make; you can even use a brownie mix.
- You can either mix up a quick batch of sugar cookie icing, or you can buy pre-made decorating icing, whatever is easiest for you.
- This recipe makes the best activity for a Halloween party. Set up a simple brownie buffet, and let everyone decorate their own Frankenstein brownie.
Below you’ll find a few tips so that hopefully, making these Halloween snacks can be quick, seamless, and enjoyable for you. This is an opportunity for you to grab your kids and have some Halloween fun with them in the kitchen!

If you still need a costume, I’ve gotcha covered with the most adorable Garfield costume ever!

Ingredients and Substitutions Notes

You’ll need just a handful of things to make Frankenstein Halloween brownies, including the following:
- Already baked and cooled brownies – You really want a brownie that’s going to be easy to slice and pull out of the pan, nothing too messy or gooey. My first batch of brownies turned out really soft and gooey; I didn’t realize they’d be that gooey. They could hardly be scraped off the bottom of the pan. I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily come right out of the pan. This brownie mix worked wonderfully for our Frankenstein brownies.
- Green and black sugar cookie icing – Like I said above, you can mix up a quick batch of my favorite sugar cookie icing. You can even add peppermint extract if you want a minty flavor to your frosting. Once mixed, just separate the icing into two bowls, and mix according to your specific food coloring directions. I used Wilton Leaf Green and Black icing colors for my Frankenstein treats. Or you can use pre-made icing or decorating icing that’s ready to go. Personally, I love the flavor of homemade frosting. It just tastes so much better! But whatever you decide to use will work just fine.
- Candy eyeballs
How to Make Frankenstein Brownies

First things first, make and prep the brownies…
1. Mix and bake a brownie mix according to package directions.
1. Slice the brownies into squares, or at least, as close to square shaped brownies as you can.
How to Decorate a Frankenstein Brownie
1. Spread a layer of green icing on top of the brownie.
1. Using Wilton Round Tip 5 (or the closest off brand cake tip) and a small pastry bag, add hair to your Frankenstein with the black icing. Just do a zig-zag along the hairline, and outline around the top of the head. Then fill in with black icing.
1. Add candy eyeballs for his eyes.
2. Add a small smile or mouth with the black icing.
3. Then add a small piece of stitching to one cheek, also with black icing.
Don’t worry about perfection because the more imperfect your Frankenstein looks, the more he’ll look like the monster mash-up his character was really created to be. Just have fun with it!

Expert Tips and Recipe FAQ’s

What if you don’t have cake tips and pastry bags?
No worries! You really don’t have to have the cake tip I mentioned above or the pastry bag. You can get creative with what you have. If you have sandwich bags, snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm! You can also create a DIY pastry bag using parchment paper or wax paper. Or you can just use ready made icing that comes with a convenient tip for decorating, making the process even easier.

Can I make Frankenstein brownies ahead of time?
I’d recommend making them day of or only 1 day ahead of time. Reason being is the brownies, icing, and candy can degrade over time, and you really want these spooky Halloween brownies to look and taste their best.

How should you store decorated Halloween brownies?
Depending on the type of frosting you use, you should be able to store them in an airtight container on the countertop for 1-2 days; after that, they should be in the fridge for longer keep.

More Easy and Spooky Halloween Recipes:

If you love this freaky Frankenstein dessert, you’ll love these recipes too…
- Soft and Chewy Monster Cookies
- No Bake Peanut Butter Bars with Candy Corn
More easy last minute ideas –>> 20+ Halloween movie desserts – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

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!
Frankenstein Brownies

Frankenstein brownies are the cutest Halloween treats. Quick and easy Halloween snacks anyone can make, especially fun for kids!
Mixer
Brownie Pan
Wilton Tip 5
Pastry Bags
15 brownies (baked and cooled)
2 cups green icing
2 cups black decorating icing
40 candy eyeballs
Slice the brownies into squares.
Spread a layer of green icing on top of each brownie.
Using the black decorating icing and a round tip, add hair to your Frankenstein brownie. Just do a zig-zag along the hairline, and outline around the top of the head. Then fill in with the icing.
Add candy eyeballs for his eyes.
Add a small smile or mouth with the black icing.
Then add a small piece of stitching to one cheek, also with the black icing.
And that's it! They're ready to serve.
*I used Wilton Leaf Green and Black icing colors for my Frankenstein.

*If you don’t want to buy icing, you can make homemade cookie frosting; then just separate the icing into two bowls, and mix it with black and green food coloring. Use a pastry bag and round tip to decorate. If you don’t have pastry bags or tips, you can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away. You can also create a DIY pastry bag using parchment paper or wax paper.

Depending on the type of frosting you use, you should be able to store these Halloween brownies in an airtight container on the countertop for 1-2 days; after that, they should be in the fridge for longer keep. I’d recommend making them either day of or only 1 day ahead of time. Reason being is the brownies, icing, and candy can degrade over time, and you really want these spooky Halloween brownies to look and taste their best.

Halloween
American
Frankenstein brownie, Frankenstein brownies, Frankenstein dessert, Frankenstein Halloween treats, Halloween brownies, halloween desserts, Halloween Frankenstein brownies, Halloween snacks, Halloween treats
September 18, 2018
Twix Bar Mummy Halloween Brownies
Twix Bar Mummy Brownies are quick and easy Halloween treats anyone can make! So cute and fun for kids, they’re the perfect Halloween desserts!

Halloween is just around the corner, believe it or not. And these Halloween brownies topped with cute little Twix bar mummies, are a super easy treat you can whip up in no time.

I don’t know about you, but I don’t like a really long, drawn out process when it comes to fun little Halloween treats for kids. I’m not a HUGE fan of pastry bags, even though I’ve created quite a few detailed treats with them since I became a mom.

But I’ll tell you, this is one super easy Halloween recipe, even uses a brownie mix. And while I use a homemade sugar cookie icing, you can totally buy decorating icing already made and ready to go.

Below you’ll find a few tips, things I learned along the way, so hopefully, making these Halloween desserts can be seamless and enjoyable for you. This is a great opportunity to get your kids in the kitchen with you too.

More Halloween treats you will love: Frankenstein Brownies, Ghost Halloween Brownies, Graveyard Brownies, and Pumpkin Patch Halloween Brownies.

WHAT KIND OF BROWNIE MIX SHOULD I USE?

Ok, here’s the first tip because live and learn. You want a brownie that’s going to be easy to slice and pull out of the pan, nothing too messy or gooey.

My first batch of brownies turned out a really ooey gooey brownie; I didn’t realize they’d be that gooey. They could hardly be scraped off the bottom of the pan.

I recommend using cake-like or chewy brownies (preferably chewy) that won’t be so gooey and will easily come out of the pan.

This brownie mix worked wonderfully for our mummy brownies.

TIPS FOR HOW TO MAKE THESE SCRUMPTIOUS HALLOWEEN TREATS

You’ll need just a handful of things to make mummy Halloween brownies, including already baked and cooled brownies, Fun Size Twix bars, sugar cookie icing, and candy eyeballs.

Slice your brownies into squares or as close to square shaped brownies as you can.

To decorate brownies as mummies, follow these steps:
- Using Wilton Round Tip 10 (or the closest off brand cake tip) and a small pastry bag, “glue” a Twix bar to the top of the brownie with the sugar cookie icing.
- Next “glue” the candy eyeballs toward the top of your Twix bar.
- Wrap it up (see what I did there?) by zig-zagging white icing across the top of your Twix bar.
When you add the mummy wrap (or icing), try not to cover up the eyes. Although if you happen to go across one of the eyeballs, it’s totally fine… It’ll probably look even more like a real mummy.

WHAT IF I DON’T HAVE CAKE TIPS AND PASTRY BAGS?

No worries! You really don’t have to have the cake tip I mentioned above or the pastry bag. You can get creative with what you have.

If you have sandwich bags, snip the corner of a sandwich bag, fill the bag with icing, and swirl away. Works like a charm!

You can also create a DIY pastry bag using parchment paper or wax paper.

Or you can just use ready made icing that comes with a convenient tip for decorating, making the process even easier.

WHAT IF I DON’T HAVE TWIX BARS?

If you don’t have Twix bars, just create the top of your brownie to look like a mummy.

Simply add the candy eyeballs and icing to the top of your brownie instead of on the candy bars.

And if you can’t find candy eyeballs, you can always use M&M’s, M&M’s Minis, or chocolate chips.

Get creative and just have fun!

MORE HALLOWEEN TREATS AND RECIPES YOU CAN MAKE:
- Soft and Chewy Monster Cookies
- No Bake Peanut Butter Bars with Candy Corn
More easy last minute ideas –>> 20+ Halloween treats – including Halloween brownies, party punch, cookies, no bake desserts, treats on a stick, Halloween cupcakes, and more!

KITCHEN TOOLS YOU’LL NEED TO MAKE MUMMY HALLOWEEN BROWNIES

Mixer

Brownie Pan or Cake Pan

Pastry Bags (or Sandwich Bags)

Wilton Tip 10

TWIX BAR MUMMY HALLOWEEN BROWNIES RECIPE

If you love this mummy Halloween brownies 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!

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Click on the video below to see how easy it is to make mummy brownies for Halloween!
Twix Bar Mummy Brownies

Twix bar mummy brownies are quick and easy Halloween treats anyone can make! So cute and fun for kids, and you only need 4 ingredients!
15 brownies (baked and cooled)
2 cups white decorating icing
20 Fun Size Twix bars
40 candy eyeballs
Slice the brownies into squares.
Using the white decorating icing, "glue" a Twix bar to the top of each brownie with the icing.
Next, using the white decorating icing, "glue" the candy eyeballs toward the top of the Twix bar.
Zig-zag white icing across the top of the Twix bar, doing your best not to cover up the eyes.
That's it! Your spooky mummy treats are ready to serve.
*If you don’t want to buy icing, you can also make homemade cookie icing; then use a pastry bag and round tip to decorate. If you’re using homemade icing and you don’t have pastry bags or tips, you can use a sandwich bag instead. Just snip the corner of a sandwich bag, fill the bag with icing, and swirl away.

Desserts, Halloween
American
brownie mix, Halloween brownies, halloween desserts, Halloween treats, mummy brownies, Twix bar mummy
September 12, 2018
The Best Buttercream Frosting Recipe
Tips for how to make the best buttercream frosting recipe for cake decorating. Smooth, creamy, and bursting with vanilla flavor, it’s the perfect recipe for cupcakes!

While I consider this recipe to be the best buttercream frosting ever, I haven’t always had a love relationship with buttercream icing.

In fact, the way I used to make it, using half shortening instead of all butter, was never my favorite way to make it. I never liked the dulled down flavor of buttercream made with shortening.

And that, my friends, is how this lovely frosting recipe came to be. I needed a buttercream icing for piping onto chocolate cupcakes, and I wanted to make it a more flavorful icing.

It turned out to be the best buttercream frosting I’ve ever tasted, reminding me of scrumptious wedding cake. And it’s easy to make, with only 5 ingredients (including absolutely no shortening).

This frosting recipe makes it easy to pipe grass frosting onto Minecraft cupcakes or decorate whatever type of cake/cupcakes you’re making.

If you love regular buttercream, you will definitely love butterbeer buttercream frosting.

CAN I SUCCESSFULLY MAKE BUTTERCREAM ICING WITHOUT SHORTENING?

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

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

WHY DO I NEED TO USE SALTED BUTTER?

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

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

CAN I FREEZE THIS BUTTERCREAM FROSTING?

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

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

TIPS FOR HOW TO MAKE THE BEST BUTTERCREAM FROSTING

Making homemade buttercream frosting is really easy, and it doesn’t require a lot of ingredients either.
- Make sure you soften the butter first. Try to get it out ahead of time and let it soften naturally; don’t be like me and use the microwave to soften it, therefore melting it.
- Mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.
- Then add in the powdered sugar, and let the mixer work its magic for 2 to 3 minutes.
You’ll end up with a very smooth, creamy, vanilla buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. Plus, it tastes really good.

PAIR HOMEMADE BUTTERCREAM FROSTING WITH THESE DESSERTS:
CAN I CHANGE UP THIS BUTTERCREAM ICING RECIPE?

While I do have a chocolate buttercream frosting, here are a few more ways you can change up this vanilla frosting recipe…
- Add a flavored extract for additional flavor… Think maple, caramel, peppermint, etc.
- If you want a lemon frosting, try adding in a little lemon juice and/or lemon zest.
- If you don’t like the buttery flavor of the icing, you can substitute the same amount of shortening for half the butter.
- You can use milk instead of heavy whipping cream, but keep in mind, you may end up with a softer icing, especially at room temperature.
- Add a little food coloring to create any color you want or need for your project.
IF YOU LOVE THIS BUTTERCREAM FROSTING RECIPE, TRY SOME OF OUR OTHER FROSTING FAVORITES:
KITCHEN TOOLS YOU’LL NEED TO MAKE VANILLA BUTTERCREAM FROSTING:

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

Measuring Spoons and Measuring Cups

Spatula

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

Cake Decorating Kit with Tips and Pastry Bags

THE BEST BUTTERCREAM FROSTING RECIPE

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

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The Best Buttercream Frosting Recipe

Tips for how to make the best buttercream frosting for cake decorating. Smooth, creamy, and bursting with vanilla flavor, it’s the perfect recipe for cupcakes!
1 cup salted butter (softened)
1 teaspoon vanilla extract
1 teaspoon almond extract
3 tablespoons heavy whipping cream
4 cups powdered sugar
First, allow the butter time to soften.*
Then mix together the softened butter, vanilla extract, almond extract, and heavy whipping cream.**
Add in the powdered sugar, and mix everything together for 2 to 3 minutes, mixing well.
If you want different colors for your icing, separate the icing into smaller bowls, and follow food coloring instructions for creating colored frosting.
You’ll end up with a very smooth, creamy, vanilla buttercream frosting that’s perfect for cake decorating, piping onto cupcakes, and more. Plus, it tastes really good.
*If you don’t like the buttery flavor of the icing, you can substitute shortening for half the butter.

**You can also use milk instead of heavy whipping cream, but remember, you may end up with a softer icing, especially at room temperature.

Desserts
American
best buttercream frosting, buttercream frosting recipe, buttercream icing, homemade buttercream frosting, vanilla buttercream frosting
August 21, 2018
Pumpkin Spice Sugar Cookies
Make a batch of soft pumpkin spice sugar cookies, perfect for a cozy fall dessert. You can roll cookie dough in sugar before baking or spread with frosting after baking. Delectable autumn cookie recipe everyone will love!

Fall is in the air, and so is pumpkin spice. Along with my favorite pumpkin gooey butter cake, these soft pumpkin sugar cookies are a scrumptious way to welcome fall.

We make a lot of pumpkin recipes around here, so easy pumpkin sugar cookies fit right in.

Why You’ll Love These Cookies
- Pumpkin spice sugar cookies are soft and delicious.
- You have options if you don’t have pumpkin on hand; we’ll talk more about this in the ingredients notes below, but you can use canned pumpkin, homemade mashed pumpkin, or even various types of squash.
- Enjoy these soft pumpkin sugar cookies with frosting or without. If you don’t want to frost them, just do like I do, and roll the dough balls in sugar before baking. Easy peasy and still just as good.
- This pumpkin sugar cookie recipe is great for fall, Halloween, and Thanksgiving. Bake a batch for potlucks, parties, or bake sales.
Ingredients and Substitutions Notes

Gather up a few ingredients, most of which you probably already have on hand.
- Unsalted Butter – You can use salted butter too; just keep in mind you may not need to add quite as much salt. Unsalted butter allows you to control the amount of salt that goes into the cookies. You’ll need to be sure to soften the butter before mixing.
- Cane Sugar – You can also use granulated sugar. Just be sure to use the appropriate amount of sugar as specified by the recipe, because extra sugar can make your cookies spread and flatten, as well as be really sweet with a super chewy texture.
- Light Brown Sugar – Brown sugar helps give a cookie its texture and flavor. In the case of fall flavors, brown sugar is where it’s at when you’re trying to get those yummy fall flavors into a recipe.
- Egg – You’ll need a large egg.
- Vanilla Extract
- Pumpkin – While I make the cookies with canned pumpkin, you can also make your own homemade pumpkin puree. A lot of times, I will also substitute other types of squash if I don’t have pumpkin, especially when I make my grandma’s pumpkin pie recipe.
- All-Purpose Flour – I prefer to use an unbleached all-purpose flour. And if you want to make gluten-free cookies, use a good gluten-free flour.
- Cream of Tartar – If you don’t have cream of tartar, you can substitute lemon juice or white vinegar; for every 1/2 teaspoon cream of tartar, you’ll need 1 teaspoon lemon juice or white vinegar.
- Baking Soda
- Sea Salt – I recommend and use Redmond Fine Sea Salt.
- Pumpkin Pie Spice – You can buy this at the store, or make homemade pumpkin pie spice with individual spices and use that.
How to Make Pumpkin Spice Sugar Cookies

Before you mix up the cookie dough, be sure to pre-heat your oven to 375° F.

Mix up the Dough
1. Cream or mix together the softened butter, cane sugar, and light brown sugar.
2. Then mix both the egg and vanilla extract into the creamed mixture.
3. Next add in the pumpkin puree, and mix everything together well.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
5. Then stir the dry ingredients into the creamed mixture, and mix really well, being sure to scrape the sides of your bowl.
Bake the Cookies
1. Using a cookie scoop, scoop 1-inch balls of dough onto an ungreased cookie sheet.
1. Press each cookie with the bottom of a glass coated in pure cane sugar. If you want to frost the cookies, you can omit the sugar.
1. Bake the flattened cookies at 375° F for about 12 minutes, or ’til the edges of the cookies begin to turn a nice golden brown.
1. Remove the baked cookies from the cookie sheet, and place them on a wire rack to cool before serving. If you want to ice the cookies, just spread your favorite icing on the top of each cooled cookie.
Expert Tips and Recipe FAQ’s

Do you have to chill the cookie dough?
No, but you can if you want a cookie that’s a bit more chewy in texture. If you choose to chill the dough, put it in the fridge for about 1-2 hours before baking.

Can you freeze pumpkin spice sugar cookies?
Yes, and actually, you can freeze the dough itself, the dough balls once you’ve scooped with a cookie scoop, or the unfrosted cookies. However you plan to freeze them, be sure to store in an airtight container so they don’t get freezer burn.

How do you store pumpkin sugar cookies?
If they’re unfrosted, just keep them in an airtight container on the counter. If you do frost them, you’ll need to store them in an airtight container in the fridge, since the frosting will likely have either cream cheese or milk in the ingredients.

Additional Ingredients or Recipe Options

There are a few ways you can add to this pumpkin sugar cookie recipe…
- Coat the cookies in a cinnamon sugar mixture, rather than just sugar.
- We talked about this a little bit above, but just like with my regular sugar cookies, instead of coating the cookies in sugar, you can actually frost these cookies with an easy sugar cookie icing or a cream cheese frosting.
- If you want to make the icing even more fun and flavorful, you can add maybe 1/2 teaspoon of caramel extract or maple extract. Mmmm, can you imagine? Yum!
- Add chopped walnuts or pecans to your cookie dough before baking.
- Dust the top of your freshly baked, warm out of the oven, pumpkin sugar cookies with a light sprinkling of powdered sugar.
More Pumpkin Spice Recipes:
You’ll find even more pumpkin recipes on my list of family favorite Thanksgiving recipes!

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!
Pumpkin Spice Sugar Cookies

Make a batch of soft pumpkin spice sugar cookies, perfect for a cozy fall dessert. Can be rolled in sugar or frosted. Delectable recipe!
Mixer
Cookie Scoop
Cookie Sheet
Cookie Spatula
Wire Rack
1 cup unsalted butter (softened)
3/4 cup cane sugar
3/4 cup light brown sugar
1 large egg
2 teaspoons vanilla extract
1/2 cup pumpkin
3 cups all-purpose flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1 teaspoon sea salt
1 teaspoon pumpkin pie spice
Pre-heat the oven to 375° F.
Cream or mix together the butter, cane sugar, and light brown sugar.
Then mix both the egg and vanilla extract into the creamed mixture.
Next add in the pumpkin, and mix everything together well.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt, and pumpkin pie spice.
Stir the dry ingredients into the creamed mixture, and mix really well, being sure to scrape the sides of your bowl.
Using a cookie scoop, scoop 1-inch balls of dough onto an ungreased cookie sheet.
Press each cookie with the bottom of a glass coated in cane sugar. If you want to frost the cookies, you can omit the sugar.
Bake at 375° F for about 12 minutes, or until the edges of the cookies begin to turn a nice golden brown.
Remove the baked cookies from the cookie sheet, and place them on a wire rack to cool. If you want to frost the cookies, just spread your favorite frosting on the top of each cooled cookie.
You can use either canned or homemade pumpkin purée to make these cookies.

If the cookies are unfrosted, just store them in an airtight container on the counter. If you do frost them, you’ll need to store them in an airtight container in the fridge, since the frosting will likely have either cream cheese or milk in the ingredients.

Cookies & Bars, Desserts
American
pumpkin cookies, pumpkin spice, pumpkin sugar cookies
August 14, 2018
Grilled Banana Campfire S’mores
Fun way to make s’mores while camping! How to make banana boats s’mores over the campfire, using chocolate chips, marshmallows, and graham crackers!

There are so many enjoyable ways to make and eat s’mores, and bananas add a whole new twist to this favorite campfire snack. I thought skillet s’mores and sugar cone s’mores were fun, but grilled banana s’mores are even better.

While a lot of people have an aversion to bananas for some reason, don’t knock banana boats ’til you try them. Filled with melted chocolate, marshmallows, and small graham crackers, the banana adds an ooey gooey factor.

You can break regular graham crackers up into smaller pieces, but I love using smaller graham cracker snacks for this recipe. Teddy Grahams Outdoor Discoveries go right along with camping, with the cutest shapes like bumblebees, butterflies, flowers, and ladybugs. Love!

While you can find the printable s’mores recipe below, let’s walk through the steps to making this yummy camping snack your kids are going to love!

Grilled Banana Campfire S’mores Ingredients:
- 1 banana
- 1/4 cup chocolate chips – I love using Ghirardelli chocolate chips.
- 1/4 cup mini marshmallows
- 1/4 cup graham crackers
You’ll also need aluminum foil.

Cooking Tip: Amounts of chocolate chips, marshmallows, and graham crackers may vary, depending on the size of the bananas.

How to make Campfire Banana Boats:

First things first, you’ll need either a campfire or a heated grill. Before you start filling your banana, either get a fire going or heat up the grill.

Next, cut a slit down the length of the banana on top, making sure you don’t poke through the back peel on the banana. Note: You may want to wash your bananas before you ever start.

Next, layer chocolate chips, mini marshmallows, and graham crackers in between the banana where you cut the slit down through. Squish and fill as full as possible.

Completely wrap your banana boats in aluminum foil. Make sure it’s completely covered.

Add to a warm grill, or place in campfire coals.

Allow the s’mores to cook for about 5 to 10 minutes.

Using a pair of tongs, remove your banana s’more from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap so you don’t get burnt.

The banana will have turned mostly brown/black. You can let it cool for a few minutes, then dig in and enjoy!

Grilled banana s’mores are so yummy!

Alternative recipe options
- I love using semi-sweet chocolate chips, but you can also use pieces of chocolate bars, mini peanut butter cups, etc.
- In addition to chocolate chips, add white chocolate chips, peanut butter chips, etc.
- Mix in candies like M&M’s, toffee bits, etc.
- Add in a little peanut butter. Mmmm, peanut butter and banana are so good!
- Sprinkle peanuts or crushed up almonds for a little extra crunch.
Kitchen/camping tools you may need to make this s’mores recipe:

Grill – You need a way to cook your s’mores.

Paring Knife – to cut the banana.

Aluminum Foil – You’ll need to wrap the banana in foil before cooking.

Tongs – A good pair of tongs will save your fingers.

Did you know National S’mores Day is August 10th?

It sure is, and now you have even more reason to make these lovelies. Plus, I’m celebrating this special “holiday” with a few friends.

Safety first, right?! My friend Sherry, from Cub Scout Ideas, shares how to safely make s’mores. I know, with a toddler, safety around the campfire is really important.

My friend Linda, from Life on Summerhill, has beautiful Outdoor Fall Decor Ideas, along with how you can set up your own s’mores bar. Yes, please!

And just in case you can’t get outdoors, you can still enjoy that chocolatey marshmallow goodness with my friend Anne’s recipe for Jello Pudding Smores Pie. Yum!

No matter how to make s’mores, they’re always fun to make and a great way to spend time with your family, cooking over the campfire, whether you’re in your own backyard or camping.

What’s your favorite way to eat a s’more?

More campfire recipes you may enjoy:
Grilled Banana Campfire S’mores

Fun way to make s’mores while camping! How to make banana boats s’mores over the campfire, using chocolate chips, marshmallows, and graham crackers!
1 whole banana
1/4 cup semi-sweet chocolate chips
1/4 cup mini marshmallows
1/4 cup graham crackers
First things first, you’ll need either a campfire or a heated grill. Before you start filling your banana, either get a fire going or heat up the grill.
Next, cut a slit down the length of the banana on top, making sure you don’t poke through the back peel on the banana. Note: You may want to wash your bananas before you ever start.
Next, layer chocolate chips, mini marshmallows, and graham crackers in the slit you cut in the banana. Squish and fill as full as possible.
Completely wrap your banana boats s’mores in aluminum foil. Make sure it’s completely covered.
Add to a warm grill, or place in campfire coals.
Allow the s’mores to cook for about 5 to 10 minutes.
Using a pair of tongs, remove your banana s’mores from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow especially as you unwrap, so you don’t get burnt.
The banana will have turned mostly brown/black. You can let it cool for a few minutes, then dig in and enjoy!
Cooking Tip: Amounts of chocolate chips, marshmallows, and graham crackers may vary, depending on the size of the bananas.

Camping Recipes
American
banana boats, banana s’mores, campfire, grilled banana, s’mores
August 8, 2018
Pecan Nut Pie Crust Recipe
How to make a no fail, pecan nut, no roll pie crust that’s easy, homemade, and delicious. It’s the perfect recipe for any pie or no bake dessert.

Whether you’re making a no bake dessert or pie, this pecan nut pie crust is a delicious foundation for your dessert. Of course, if you’d rather have a crust without nuts, you might want to try this more traditional pie crust recipe with butter or this easy no roll pie crust.

This is actually my favorite pie crust recipe for a blueberry delight with pecan crust. My mom used this crust for her famous cherry crunch, and it pairs fabulously well with that sweet cream cheese filling.

There are only 3 ingredients in this nutty pie crust, yet it gives your favorite desserts an amazing sweet and salty flavor. It’s so yummy!

Pecan Nut Pie Crust Ingredients:
- Salted butter
- All-purpose unbleached flour
- Chopped pecans
Tips for how to make this homemade pie crust:

Making this buttery pie crust is so simple and easy and requires just a few minutes of bake time.

First, melt the butter. Then mix together the melted butter and flour, forming a dough.

If your pecans aren’t chopped, finely chop them.

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

It’s a press in pie crust, so just press the dough into a 13″x9″ baking dish.

Bake at 350° for about 20 minutes, or until the edges of the crust begin to turn a nice golden brown (baking times can vary).

Let the crust cool before adding any filling.

Now if you’re making this crust with a regular pie where you bake the crust with the pie filling, you’ll bake it according to the recipe instructions for that particular pie.

Alternative ingredient options:

While this recipe only has 3 ingredients, there are a few things you can do to switch it up.
- Instead of pecans, consider using walnuts, black walnuts (if you like the flavor of black walnuts), or even almonds.
- Use shortening in place of butter.
- You can also use canola oil in place of butter.
- And if you’re just not a nut person, you can make this without pecans at all, just a plain crust, like an easy shortcut no-roll pie crust or rather a graham cracker crust.
Don’t you love how easy this pie crust is? It doesn’t even require you to roll out the dough.

Mix it up press it in your baking dish, and bake it. Then it’s ready for your favorite dessert. You can even pair this crust with all your favorite Thanksgiving recipes and Christmas recipes!

Pies and desserts that pair well with this pecan nut crust:
Tools you may need to make this pie crust from scratch:

13″x9″ Baking Dish – You’ll need this size baking dish for this recipe. I find myself using this size for so many recipes, not just desserts. If you want to make a smaller dessert, just split the recipe in half and use a smaller dish.

Mixing Bowl – You’ll need a medium sized mixing bowl to mix up this crust.
Pecan Nut Pie Crust

How to make a no fail, pecan nut, no roll pie crust that's easy, homemade, and delicious. It's the perfect recipe for any pie or no bake dessert.
12 tablespoons salted butter (melted)
1 1/2 cups all-purpose flour
1 cup chopped pecans
Pre-heat the oven to 350° F.
Mix together the melted butter and flour, forming a dough.
Stir in the chopped pecans.
Press the crust into an un-greased 9×13 baking dish.
Bake at 350° F for about 20 minutes, or until the crust begins to turn a golden brown.
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
pecan nut, pie crust, pie crust recipe
August 4, 2018
Campfire Sugar Cone S’mores
How to make yummy campfire sugar cone s’mores. All you need are ice cream cones, chocolate chips, and mini marshmallows for this easy camping recipe!

Every time we go camping, I always pack ingredients for s’mores. While graham crackers, chocolate, and mini marshmallows are always in our snack box, I have a feeling campfire cones will be too.

Ice cream cone s’mores and banana boats s’mores are the easiest things I’ve ever made. The trick is to pack them as full of chocolate chips and marshmallows as you possibly can.

You can use any kind of chocolate you want, but Ghirardelli chocolate chips are the best and my absolute favorite for making s’mores, chocolate chip cookies, and more. They really do make the best s’mores with kids.

Instead of sugar cones, you can also make waffle cone s’mores with waffle cones. I know my kids love this because the cones are slightly bigger than a regular sugar cone.

What I really love about s’mores cones is there’s less mess. Everything squishes down in the cone, you warm it up over the fire or the grill, and then eat it like an ice cream cone.

Another less messy way to make s’mores is to make s’mores dip, and it’s another one of our family favorite camping recipes. It’s pretty much a dump and cook dessert.

Also, did you know there is a National S’mores Day? Sure enough, every August 10th, you have an especially good reason to make these lovelies.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

INGREDIENTS YOU’LL NEED FOR S’MORES CONES:
- Chocolate chips – My favorite are Ghirardelli Semi-Sweet Chocolate Chips.
- Mini marshmallows
- Ice cream cones – You can use sugar cones or waffle cones.
Remember, all of the ingredient amounts you’ll need are in the printable recipe card below.

KITCHEN TOOLS AND EQUIPMENT YOU’LL NEED:

Grill OR Dutch Oven with Tripod – You need a way to cook your sugar cone s’mores.

Aluminum Foil – You’ll need to wrap your cones in foil before cooking.

Tongs – A good pair of tongs will save your fingers.

HOW TO MAKE ICE CREAM CONE S’MORES

First things first, you’ll need either a campfire or a heated grill. Before you start filling the cones, either get a fire going or heat up the grill.

Then you’re ready to assemble your sugar cone s’mores…
1. Layer chocolate chips in the bottom of a sugar cone.
1. Alternate layering mini marshmallows with chocolate chips in a few layers until your ice cream cone is full.
1. Squish and fill each cone as full as possible.
2. Wrap each sugar cone s’more in aluminum foil. Make sure it’s completely covered.
1. Add the wrapped cones to a warm grill, or place over the fire (try to keep it somewhat above the fire, maybe using a tripod with a Dutch oven). If you want to put it directly in the fire, try to put it over hot coals rather than over open flame.
2. Allow the s’mores to cook for about 5 to 10 minutes.
1. Using a pair of tongs, remove each s’more from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap, so you don’t get burnt.
1. Allow it to cool for a few minutes; then dig in and enjoy!
S’more campfire cones are so yummy! Everything’s layered just so, and it all melts together into one chocolaty, gooey, delicious dessert with a crunch.

ALTERNATIVE INGREDIENT OPTIONS

When it comes to what you layer inside your cone s’mores, there is no end to the possibilities. Let your imagination get to work.

Here are a few ideas to get you started…
- Before you ever start to layer the chocolate and marshmallows, line your cone with peanut butter or marshmallow cream. Sometimes you can even find flavored marshmallow creams like strawberry marshmallow cream.
- I love using semi-sweet chocolate chips, but you can also use pieces of chocolate bars, Rolos, and mini peanut butter cups.
- In addition to chocolate chips, add white chocolate chips, peanut butter chips, butterscotch chips, and caramel chips.
- Add candies like M&M’s, peanut butter M&M’s, and toffee bits.
- Add in peanuts or crushed up almonds for a little extra crunch.
- Add fresh fruit like sliced bananas or chunks of strawberries.
CAN I MAKE THESE S’MORES AT HOME?

Yes, you absolutely can make these in both the microwave or the oven.

MICROWAVE ICE CREAM CONE S’MORES:
1. Layer all the ingredients, just as above, inside the cone.
2. Do NOT use aluminum foil in the microwave. Instead lay the cone on a microwave-safe dish, and cook in 15-second intervals ’til everything is almost melted inside the cone.
3. Allow your s’more to cool for a few minutes, and then it’ll be ready to serve. Be careful because it will be hot!
OVEN ICE CREAM CONE S’MORES:
1. Again, layer all the ingredients, just as above, inside the cone.
2. This time you can use aluminum foil. So, wrap each filled sugar cone in aluminum foil. Make sure it’s completely covered.
3. Add the wrapped cones to a cookie sheet or straight onto the oven rack, and cook at 350° F for about 5-10 minutes.
4. Using a pair of tongs, remove each s’more from the oven, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap, so you don’t get burnt.
5. Allow it to cool for a few minutes; then dig in and enjoy!
Sugar cone s’mores are so fun and so easy to make. Your kids will LOVE making these fun desserts while camping, while indoors on a rainy day, or while enjoying a backyard campfire or cookout.

MORE CAMPING DESSERT RECIPES:
What’s your favorite way to eat a s’more?

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Campfire Sugar Cone S’mores

How to make yummy campfire s’mores in an ice cream cone. All you need are sugar cones, chocolate chips, and mini marshmallows for this easy camping recipe!
1 cup chocolate chips
1 cup mini marshmallows
4 whole ice cream cones ((sugar cones or waffle cones))
Start a campfire or heat up the grill.
Layer chocolate chips and mini marshmallows in the sugar cones, adding a few layers until your cones are as full as possible.
Wrap your sugar cone s’mores separately in aluminum foil. Make sure each one is completely covered.
Add your s’mores to a warm grill, or place them over the fire*.
Allow the s’mores to cook for about 5 to 10 minutes.
Using a pair of tongs, remove your s’mores from the fire or grill, and carefully unwrap the foil; be careful, it’s hot! Watch the marshmallow, especially, as you unwrap the foil, so you don’t get burnt.
You can let it cool for a few minutes, then dig in and enjoy!
*Try to keep your s’mores somewhat above the fire, maybe using a tripod with a Dutch oven. If you want to put them directly in the fire, try to put them on hot coals rather than open flame.

Camping Recipes
American
campfire, s’mores, sugar cone
July 26, 2018
Lemon Poke Cake with Lemon Glaze
Let’s make Grandma’s favorite lemon poke cake with lemon glaze, using a cake mix. This easy recipe makes a fluffy cake with a simple lemony icing drizzled on top. It’s a luscious lemony dessert everyone will love.

My mom and grandma must have both had the same lemon poke cake recipe, because growing up, I remember both of them making this lemon poke cake with glaze. Lemon cake is a family favorite, as are lemon cupcakes, lime vanilla poke cake cupcakes, and lemon poke cake without pudding.

I’m going to show you how to make it. Just like my strawberry Jello cake, this is a poke cake too.

Why You’ll Love This Cake
- It’s a quick and easy dessert you can make any time of year. I especially love it as a summer dessert, I think because of the lemon-y flavor.
- Easy means this is a cake mix recipe. Don’t worry, though, because it’s more than just a cake mix.
- Like my favorite yellow cake recipe, lemon cake is perfect for your next church potluck or outdoor cookout.
- My favorite thing about this cake is the lemon glaze that creates a slightly crispy top and then soaks down into the cake.
Ingredients and Substitutions Notes

Here are just a few notes on the ingredients you’ll need to make this cake…
- Lemon Cake Mix – You can make this using a regular cake mix or a gluten-free cake mix.
- Lemon Instant Pudding Mix – Since you’re adding this mix in with the cake mix to make the cake batter, you really need an instant pudding mix versus cook ‘n’ serve. You’re not actually making the pudding.
- Canola Oil – You can also use vegetable oil.
- Lemon Juice – While you can squeeze fresh juice from a lemon, I prefer to use Minute Maid lemon juice, which you can find in the freezer section of your grocery store. Or if you have it on hand, you can use frozen lemonade concentrate; my grandma used this quite a few times when making the glaze for this cake.
How to Make Lemon Poke Cake

Before getting started mixing up the batter, pre-heat your oven to 350° F and grease a 9×13 cake pan.
Mix up the Cake Batter…
1. First mix together the cake mix and the instant pudding mix.
2. Add in the eggs and water, beating everything together for about 2 minutes.
3. Add the canola oil; then beat for another 2 minutes.
4. Pour the cake batter into a rectangular 13″x9″ cake pan, and smooth it out evenly in the pan with a baking spatula.
5. Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
Then Make the Lemon Glaze…
1. In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
2. When the cake is done and while it’s still hot, poke it all over with a fork.
3. Then pour or spoon on the glaze and spread it evenly over the cake.
4. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It’s so good!
And at this point, it’s ready to slice, serve, and satisfy those cravings for all the lemon flavor this cake has to offer.

Expert Tips and Recipe FAQ’s

What happens if you add lemon juice to the cake mix?
You’ll just have an even more lemony cake. It will be really citrusy. I find that the cake mix is usually lemony enough without added juice.

What is the best way to poke holes in a poke cake?
If you’re just pouring a thin glaze, as in the case of this cake, a fork is generally sufficient. Just use the fork to poke holes all over the top of the cake, and the glaze will drizzle down into the baked cake, making it really moist and delicious. However, if you’re adding a thicker liquid, like pudding, you may want to use the handle of a wooden spoon to poke the holes; that allows more room for the pudding to soak down into the cake.

How should I store lemon poke cake?
It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

Can I freeze it?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. If freezing it in the cake pan, I’d add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

More Easy Cake Recipes:

If you love this easy lemon cake, you’ll love these cakes 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!
Lemon Poke Cake with Lemon Glaze

How to make Grandma's lemon poke cake with lemon glaze, using a cake mix. Fluffy cake recipe with a simple lemony icing drizzled on top.
Mixer
9×13 Cake Pan
Baking Spatula
Cake Tester
Mixing Bowl
Cake:
15.25 ounce lemon cake mix
3.4 ounces lemon instant pudding mix
4 large eggs
3/4 cup water
3/4 cup canola oil
Glaze:
2 cups powdered sugar
6 tablespoons lemon juice*
Cake:
Pre-heat the oven to 350°.
Mix together the cake mix and the instant pudding mix.
Then add in the eggs and water, beating everything together for about 2 minutes.
Add the canola oil; then beat for another 2 minutes.
Pour the cake batter into a rectangular 13"x9" cake pan, and smooth it out evenly in the pan with a spatula.
Place it in the oven and bake at 350° F for 30 to 40 minutes, or until a toothpick or cake tester comes out clean.
Lemon Glaze:
In a medium bowl, mix together the powdered sugar and lemon juice, which will create a really thin glaze.
When the cake is done and while it’s still hot, poke it all over with a fork.
Then pour or spoon on the glaze and spread it evenly over the cake. The glaze will soak down into the cake, creating a really moist texture to the cake and a slightly crunchy top layer. It's so good!
Now it's ready to serve and enjoy!
*You can substitute 4 ounces of frozen lemonade concentrate for the lemon juice.

How should I store lemon cake?
It should be fine on the counter for 2-3 days. It will keep longer, though, if stored in the refrigerator.

Can I freeze it?
Yes, you can. Just be sure to store it in an airtight container so it doesn’t get freezer burn. If freezing it in the cake pan, I’d add a layer of plastic wrap underneath the lid as an extra measure to guard against freezer burn. It should keep up to 3 months in the freezer.

Cakes & Cupcakes
American
lemon cake, lemon poke cake, lemon poke cake recipe, lemon poke cake with lemon glaze
June 29, 2018
Homemade Blueberry Cobbler Recipe
Homemade blueberry cobbler is a family favorite dessert. Made from scratch using fresh blueberries, it’s a super easy recipe you can make in a pinch!

Fruit cobbler is definitely one of my favorite desserts to make, besides chocolate chip cookies, when I’m in a pinch and need something quick. We love cobbler so much that I even make a delicious Dutch oven cherry cobbler when we’re out camping!

I make peach cobbler every year, and this year after picking blueberries, I decided to switch up our recipe to make a scrumptious blueberry cobbler.

This blueberry cobbler recipe is so easy; and it uses really simple ingredients. Once it’s mixed up, just let your oven do the rest.

Being that it’s made with blueberries, the only prep you have to do to the berries is wash them and dry them. No stemming, slicing, or anything else.

An easy, 2-ingredient version of this recipe makes a delicious sugar cookie cobbler. And if you’d like a creamy pie, this blueberry cream pie recipe is a family favorite too.

Gather your ingredients for blueberry cobbler:
- Unbleached all-purpose flour
- Pure cane sugar
- Salt
- Unsalted butter
- Whole milk
- Blueberries
- Corn starch
- Salted butter
- Cinnamon
Tips for how to make this recipe for blueberry cobbler:

Preheat the oven to 425°. Then bring it down to 375°.

To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.

Combine the softened unsalted butter and whole milk in a smaller bowl or glass measuring cup. Then add the liquid ingredients to the dry ingredients, stirring with a fork.

Set aside about 1/4 of the dough for your cobbler topping. Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet.

Wash and pat dry the blueberries. Place them in a medium to large sized mixing bowl; I love my handled bowl for this.

Add in the sugar, salt, corn starch, and cinnamon. Mix well.

Pour the blueberry mixture into the crust, and top with slices of salted butter. Finally, crumble your saved crust topping over the blueberry mixture.

Bake for 40 minutes to 1 hour, until the crust turns a golden brown.

Serve with a scoop of vanilla ice cream and enjoy! It’s so yummy!

You may enjoy these fruit pie and fruit cobbler recipes:
Kitchen tools you may need to make this blueberry cobbler recipe:

Mixing bowls – You’ll need bowls for mixing both the crust and the blueberry filling. I also love using my handled bowl.

Oval baking dish or large cast iron skillet – for baking the cobbler.

Colander – for rinsing your berries after washing.

Blueberry Herbal Tea – Pair with your helping of cobbler.
Homemade Blueberry Cobbler Recipe

Homemade blueberry cobbler is a family favorite dessert. Made from scratch using fresh blueberries, it’s a super easy recipe you can make in a pinch!
Crust:
2 cups unbleached all-purpose flour
3 tablespoons pure cane sugar
1/2 teaspoon salt
3/4 cup unsalted butter
5 tablespoons whole milk
Filling:
5 cups blueberries
2/3 cup pure cane sugar
1 teaspoon salt
1/2 tablespoon corn starch
1/4 cup salted butter
1/2 teaspoon cinnamon
Preheat the oven to 425°. Then bring it down to 375°.
To mix the crust, combine the dry ingredients, including the flour, sugar, and salt; then set the mixture aside.
Combine the softened unsalted butter and whole milk in a smaller bowl.
Then add the liquid ingredients to the dry ingredients, stirring with a fork.
Set aside about 1/4 of the dough for your cobbler topping.
Press the rest of the dough into an oval baking dish or large cast iron skillet; press the dough up the sides until the crust covers the dish or skillet.
Wash and pat dry the blueberries.
Place the blueberries in a medium to large sized mixing bowl; I love my handled bowl for this.
Add in the sugar, salt, corn starch, and cinnamon. Mix well.
Pour the blueberry mixture into the crust, and top with slices of salted butter.
Crumble the saved crust topping over the blueberry mixture.
Bake for 40 minutes to 1 hour, until the crust turns a golden brown.
Serve with a scoop of vanilla ice cream and enjoy! It’s so yummy!
Pies & Pastries
American
blueberry cobbler, blueberry cobbler recipe
June 22, 2018
Small Batch Blueberry Filling Recipe
Learn how to make an easy homemade blueberry filling for pies and desserts. This is a small batch recipe using fresh or frozen berries! You can make enough for one dessert, or double the recipe and freeze it!

Blueberries are quite possibly my favorite snacking berries; they’re full of antioxidants and they’re just plain delicious. Pie happens to be a family favorite too.

So, while it’s hard to do, I’ve got to stop eating blueberries long enough to make a small batch blueberry pie filling for blueberry cream cheese pie or Dutch oven blueberry cobbler and our favorite, blueberry yum yum.

‘Cause you know… Homemade is so much better. This stove top blueberry pie filling is so much better than store bought cans. It just is.

Making your own blueberry filling for pie really isn’t difficult. It requires a little stove time with constant stirring, but really it isn’t bad at all; believe me, I’d tell you if it were, because I’m not a fan of standing in front of a stove for long periods of time.

You only need a few ingredients, and besides the blueberries, you should already have everything else in your kitchen cabinets. What you’ll love about this recipe is it’s small batch (so no canning required), and you can use it for all sorts of desserts.

Why Make Homemade Fruit Filling?

That’s a very good question, and one with a few answers…
- Homemade is always better, in my opinion. First of all, you have control over the type of ingredients you use, and you also have control of how much of those ingredients goes in to your filling. You have the power to make it the way you want it, and it’s not going to be pumped full of preservatives to keep it fresh.
- Personally, I prefer the taste of homemade versus store bought canned filling, especially when it’s made with fresh berries. Nothing beats that fresh blueberry flavor. Even good frozen blueberries give amazing flavor compared to canned.
- You can use it for so many things, not just pie. You can use it as a topping for vanilla ice cream, blueberry pancakes, and French toast casserole.
- It’s so quick and easy to make, and the best part is it only needs 5 ingredients. That’s it!
Ingredient Notes for Blueberry Filling:
- Blueberries – You can use fresh or frozen blueberries; just be sure to thaw and dry the berries if using frozen, so you’re not adding unnecessary moisture to your filling.
- Corn starch – This is used to thicken the pie filling.
- Lemon juice – I prefer to either juice a lemon, or use Minute Maid lemon juice, which you can usually find in the freezer section of any grocery store.
- Pure cane sugar – You can also use granulated sugar, but I prefer to use unrefined pure cane sugar.
- Cinnamon – This adds a spicy hint to the filling… Don’t worry, not so spicy that it’s weird, just enough that it enhances the flavor of the blueberries.
How to Make Blueberry Pie Filling

First I find it’s easier if you gather your ingredients together, so everything is ready to go.
1. Make the blueberry purée using a blender. I recommend a blender in this case because the skins on blueberries can be hard to break down with a potato masher.
2. Whisk together the water and corn starch first, ensuring there are little to no lumps.
3. Then combine the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
4. Add the puréed blueberries and whole blueberries to the mixture in the pan.
5. Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
Remove from the heat and add to an already cooked pie crust. Or if you’re adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
In need of a super easy pie crust? You may enjoy this shortcut no-roll pie crust.

FAQ’s and Expert Tips

Can I use frozen blueberries?
Yes, you can. As mentioned above, just be sure to thaw and dry the berries well before using, so you don’t add unnecessary moisture to the filling.

How do you store it?
You’ll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you’ll want to freeze it if not able to use it, which brings me to the next question…

Can you freeze it?
Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn’t get freezer burn. It should keep for up to 3 months in the freezer. I don’t recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you’d want to use Clear-Jel as a thickener, so it’s safe for canning.

How long should I cook it if I put it in a pie?
Make this filling, per the recipe instructions. Then follow the instructions for whichever pie you’re using as to how long to bake it in the crust.

More Blueberry Recipes:
- Blueberry Spinach Smoothie
- Homemade Blueberry Muffins
- Blueberry Cream Cheese Mini Tarts
- Flag Cake (with blueberries)
- Fruit Pizza Bites
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!
Small Batch Blueberry Filling

How to make an easy homemade blueberry filling for pies and desserts. Small batch recipe using fresh or frozen berries!
Blender
Medium Saucepan
Whisk
Heat-Resistant Spatula
2 cups blueberry purée
2 cups blueberries* (fresh or frozen)
2 tablespoons water
1 tablespoon corn starch
1/2 teaspoon lemon juice
2 tablespoons sugar
1/4 teaspoon ground cinnamon
Make the blueberry purée using a blender.
Whisk together the water and corn starch first, ensuring there are little to no lumps.
Then mix the water/corn starch mixture together with the lemon juice and sugar in a medium saucepan on medium heat.
Add the puréed blueberries and whole blueberries to the mixture.
Cook the entire mixture for about 10 to 15 minutes, stirring constantly until the mixture begins to thicken.
Remove from the heat and add to an already cooked pie crust. Or if you’re adding the pie filling to a chilled dessert, allow the filling to cool before doing so.
*If using frozen berries, just be sure to thaw and dry the berries well before using, so you don’t add unnecessary moisture to the filling.

How do you store it?
You’ll definitely want to keep it in the fridge, and it should keep for 4-5 days. After that, you’ll want to freeze it if not able to use it, which brings me to the next question…

Can you freeze it?
Yes, you can. If freezing it, just be sure to put it in an airtight container so it doesn’t get freezer burn. It should keep for up to 3 months in the freezer. I don’t recommend canning this pie filling because it used cornstarch, and cornstarch is not safe for canning; instead you’d want to use Clear-Jel as a thickener, so it’s safe for canning.

Pies & Pastries
American
blueberry filling, blueberry filling recipe, blueberry pie filling, blueberry pie filling recipe, small batch blueberry pie filling
June 7, 2018
Easy Strawberry Jello Flag Cake
Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!

Like my red white and blue poke cake and red white and blue cupcakes, this is a semi-homemade recipe. Meaning that, instead of making a homemade cake, you can use a cake mix.

I just love how refreshing this cake really is. It’s the perfect dessert for summertime!
Why Make This Recipe?

I think you’ll love this 4th of July cake because it’s…
- Quick and easy to make – In fact, you can mix it up in just minutes, and it’s topped with a simple whipped cream topping.
- Light and fluffy – Because it’s a Jello cake made with a cake mix, it’s always so soft and fluffy, so it’s not a heavy dessert.
- Perfect for summer – Jello cake is so refreshing in the summertime, mainly because it’s chilled and filled with all that strawberry Jello goodness.
- Easy to decorate – What easier way to decorate an American flag cake than with fresh blueberries and strawberries? There’s hardly any work involved.
- Budget-friendly – You can make this festive dessert for less than $15.
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Ingredient Notes

Most of the ingredients you need are simple, and you may even have them already in your pantry. Fresh berries are the only thing you may have trouble finding during certain times of the year.
- Cake mix – You can use any vanilla flavor cake mix, but I really like the flavor that French vanilla adds. You can also use a gluten-free cake mix.
- Whipped cream – While I prefer to use Cool Whip, you can also use Dream Whip or homemade whipped cream. And if you’d rather have frosting, you can top the cake with buttercream frosting or cream cheese frosting.
- Fresh berries – You can substitute fresh raspberries for strawberries. I suppose you could also sub in blackberries for blueberries.
How to Make a Flag Cake

Gather your ingredients, and prep anything that needs prepped. For example, wash and dry the berries.
1. Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
2. Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
1. After baking, allow the cake to cool for about 15 to 20 minutes; and meanwhile, mix the Jello mix with boiling water.
2. Then add in cold water, continuing to mix well, ’til the Jello mix is fully dissolved.
3. Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
4. Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
1. Using a spatula, spread whipped cream evenly over the entire cake.
2. Add 5 or more rows of blueberries to the top left corner of the cake.
3. Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
When you’re done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.
Expert Tips and Recipe FAQ’s
- Careful when spreading the whipped cream on top of the cake. Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream.
How long will Jello cake keep?
It should keep for 2 to 3 days, but you’ll need to cover it and keep it in the refrigerator when not serving.

Can I use other flavors of cake mix?
Yes, you can! You can easily make this dessert just as good with a chocolate cake mix, funfetti cake mix (sprinkles are especially fun for the 4th of July), yellow butter cake, strawberry cake, etc.
More July 4th Desserts You’ll Love:

More desserts to go with your Fourth of July flag cake!
If you try this recipe, why not leave a star rating in the recipe card right below and/or a review in the comment section further down the page? I always appreciate your feedback. You can also follow me on Pinterest, Facebook, Instagram, and YouTube. And subscribe to my email list too!
Easy Strawberry Jello Flag Cake

Celebrate the 4th of July with a patriotic flag cake made from a box mix and strawberry Jello. This poke cake, topped with whipped cream and fresh berries, is such a refreshing dessert and so easy to make!
16.5 ounces vanilla cake mix
1 cup water
3 large eggs
1/3 cup canola oil
1 cup boiling water
3 ounces strawberry Jello mix
1/2 cup cold water
8 ounces whipped cream
1 pint blueberries
1 1/2 quarts strawberries
Gather ingredients, and prep berries by washing and drying.
Mix together the cake mix, water, canola oil, and eggs, and mix it according to package directions.
Then pour the cake batter into a greased 9×13 cake pan, and bake according to package directions.
After baking, allow the cake to cool for about 15 to 20 minutes.
Meanwhile, mix the Jello mix with boiling water.
Then add the cold water, continuing to mix well, ’til the Jello mix is fully dissolved.
Poke the top of your cake all over with a fork, creating small holes all over the top of the cake.
Slowly pour the Jello mixture over the entire cake, and allow the cake to finish cooling.
Using a spatula, spread whipped cream evenly over the entire cake.
Add 5 or more rows of blueberries to the top left corner of the cake.
Stem and slice the strawberries length wise; then add rows of strawberries to create the red stripes for your cake. I had enough room to add 4 rows of strawberries to my cake.
When you’re done decorating, cover and chill your Fourth of July cake for 3 to 4 hours before serving.
Gluten-Free –

You can use a gluten-free cake mix in place of a regular cake mix; just keep in mind cake batter ingredients may vary, depending on the cake mix you use.

Careful when spreading the whipped cream on top of the cake –

Some cake mix cakes are so light and fluffy, the top will easily crumble and spread with the whipped cream. Go easy with the spatula.

Storage –

Jello cake should keep for 2 to 3 days, but you’ll need to cover it and keep it in the refrigerator when not serving.

4th of July
American
4th of July cake, American flag cake, flag cake, flag cake recipe, Fourth of July cake, Jello flag cake, July 4th dessert
May 22, 2018
Scrumptious Strawberry Cream Cheese Pie
Easy recipe for a strawberry cream cheese pie, made with fresh strawberries, a creamy no bake filling, and a simple homemade crust. It’s a family favorite!

Who doesn’t love fresh berries from the strawberry patch, especially when you have the satisfaction of picking them yourself, then coming home to make them into a strawberry cream pie? It’s the absolute best!

I have 3 boys who are all about the strawberries. If we bring strawberries home, I can barely get a strawberry shortcake or a quick batch of homemade strawberry jam in edgewise before the berries are all eaten up.

This no bake strawberry pie is one of the first things we make every single year with our berry haul. It really doesn’t take a lot of berries either; though I’ll admit, I do like to pile them on.

I make a similar version with blueberries every summer. Blueberry cream cheese pie is just as delicious as strawberry.

Just a few simple ingredients are all you need to make this easy strawberry cream pie. The hardest part is waiting for it to chill so all the juices have time to seep into the creamy filling and down into the crust, making it even more delicious than ever.

Don’t want a cream cheese filling? You may enjoy this easy strawberry pie recipe.

WHERE CAN I FIND THE ACTUAL RECIPE CARD?

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

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BUT FIRST, THE PIE CRUST

You will need a single pie crust, baked and ready to go, for this recipe. You can make a homemade pie crust, or you can just buy a ready made crust at the grocery store. Here are 3 ways to keep pie crust from burning, so you can make sure you have the perfect pie crust.

Sometimes I even like to make a family favorite, this pie crust with pecans. It gives the pie even more of an oomph, and like my favorite press in pie crust, it doesn’t have to be rolled either.

Or you can skip a regular crust altogether and make a graham cracker crust instead.

AND THEN THE CREAM CHEESE FILLING

The cream cheese filling in this no bake strawberry cream pie is just a simple, 3-ingredient, cream cheese filling; but it’s oh so good, especially when you pair the creamy filling with the berries and the pie crust.

Let’s get down to making and putting this pie together.

TIPS FOR HOW TO MAKE STRAWBERRY CREAM CHEESE PIE

Gather together your ingredients… You’ll need fresh strawberries, pure cane sugar, cream cheese, powdered sugar, and whole milk. That’s it, easy peasy.
1. Wash and slice the berries.
2. Then mix them together with sugar to help the strawberries form a little juice.
3. Mix together the cream cheese, powdered sugar, and milk, and using a spatula, spread the creamy filling in the pie crust.
4. Top with the berries; you can put as few or as many as you like. We prefer to pile our strawberry pie sky high with berries.
Chill the pie in the fridge for at least 1-2 hours. We think it tastes even better the next day, so if you’re able to chill it overnight, go for it.

Then when you’re ready to serve, just slice it up and serve!

MORE NO BAKE DESSERTS
CAN YOU FREEZE STRAWBERRY CREAM PIE?

Yes, you can freeze strawberry cream pie, filling and all. Just make sure it’s covered well or stored in an airtight container, so it doesn’t get freezer burn.

Strawberry pie should keep in the freezer for about 6 months or less.

SHOP KITCHEN TOOLS FOR THIS RECIPE:

Spatula – You know I can’t cook or bake without my trusty spatulas. A spatula is the perfect tool to spread the creamy filling into the pie crust.

Over-the-Sink Colander – This comes in handy for rinsing the berries after you’ve washed/soaked them.

Paring Knife – Yet another one of those handy kitchen tools I couldn’t live without, perfect for slicing the berries.

Mixing Bowl – You’ll need a bowl for both the strawberries and one for your pie filling. Of course, I love my batter bowl and use it for just about every recipe.

Mixer – A mixer makes quick work of mixing up the pie filling.

Pie Plate – Definitely needed to make a pie, and it’s even better when it’s pretty.

GET THE PRINTABLE RECIPE

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Scrumptious Strawberry Cream Cheese Pie

Easy recipe for a strawberry cream cheese pie, made with fresh strawberries, a creamy no bake filling, and a simple homemade crust. It’s a family favorite!

1 single pie crust (*)
3-4 cups strawberries (sliced)
3 tablespoons pure cane sugar
16 ounces cream cheese
1 1/2 cups powdered sugar
1 tablespoon whole milk

Wash and slice the berries.
Mix together the berries with the sugar to help them form a little juice.
In a separate bowl, mix together the cream cheese, powdered sugar, and milk.
Using a spatula, spread the creamy filling in the pie crust.
Top the cream cheese filling with the berries; you can put as few or as many as you like. We prefer to pile it high with berries.
Chill the pie in the fridge for at least 1-2 hours, or even overnight for better results.
Slice, serve, and enjoy!

*You can make a homemade pie crust, or you can just buy a ready made crust at the grocery store. Other options include this pecan pie crust, this easy press in pie crust, or a graham cracker crust.

Pies & Pastries
American
no bake strawberry pie, strawberry cream cheese pie, strawberry cream pie
Update Notes: This recipe was originally published on May 8, 2017, but was re-published with bigger photos and more details in May of 2018.
May 9, 2018
How to Make Strawberry Sauce
How to make a delicious homemade strawberry sauce for cheesecake, pancakes, and ice cream topping. Easy recipe using fresh berries.

Fresh strawberries make the most delicious strawberry sauce for cheesecake, another yummy dessert recipe I’m currently working on. Of course, it also makes the perfect pancake topping, especially when paired with a light sprinkling of powdered sugar; and the perfect ice cream topping or swirl, especially in Fruity Pebble ice cream.

You only need a few key ingredients, possibly things you already have in your kitchen. You can also use fresh or frozen berries, your choice; I chose to use fresh berries for this strawberry sauce recipe.

One thing I love is that this sauce is definitely not too sweet. Let the berries flavor the sauce, adding in only 2 tablespoons of pure cane sugar. You can possibly even replace the sugar with honey.

Whether for breakfast or dessert, it’s an easy recipe anyone can make.

Tips for how to make Strawberry Sauce

First, you’ll need to gather your ingredients… You’ll need strawberries (fresh or frozen), water, lemon juice, pure cane sugar, and corn starch. If you’re using frozen berries, allow them to thaw first.

Purée the strawberries using a blender or potato masher. Mix together the water, lemon juice, sugar, and puréed strawberries in a small saucepan.

Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce. If you want more of a strawberry syrup, you can use a little less corn starch.

Bring the mixture to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.

You can pour or spoon this delicious strawberry sauce on pancakes, waffles, ice cream, strawberry oatmeal, etc. I actually swirled most of mine into my cheesecake batter.

Looking for more delicious sauce or jam recipes?
Kitchen tools you may need to make this Strawberry Sauce 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.

Small Saucepan – You’ll need a saucepan to 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.
Strawberry Sauce

How to make a delicious homemade strawberry sauce for cheesecake, pancakes, and ice cream topping. Easy recipe using fresh berries.
1 pound fresh or frozen strawberries
2 tablespoons water
1/2 teaspoon lemon juice
2 tablespoons pure cane sugar
1 tablespoon corn starch
If you’re using frozen berries, allow them to thaw first.
Purée the strawberries using a blender or potato masher.
Mix together the water, lemon juice, sugar, and puréed strawberries in a small saucepan.
Before heating, whisk the corn starch into the mixture. Whisking will ensure a lump-free sauce.
Bring the mixture to a boil on low to medium heat and simmer for about 3 minutes, or until your sauce has the desired thickness.
You can pour or spoon this delicious strawberry sauce on pancakes, waffles, ice cream, etc. I actually swirled most of mine into my cheesecake batter.
Sauces & Dressings
American
homemade strawberry sauce, strawberry sauce
April 24, 2018
Old-Fashioned Homemade Strawberry Ice Cream
Strawberry ice cream was always a special treat growing up in my family. We made our favorite frozen dessert for summertime get togethers and church ice cream socials. How to make old-fashioned homemade strawberry ice cream using an ice cream maker.

There’s nothing quite like a bowl of my dad’s homemade banana ice cream… Besides maybe his homemade strawberry ice cream. Oh my goodness, I love summer because it means delectable bowls of creamy frozen deliciousness.

This strawberry ice cream recipe is made using an old-fashioned ice cream maker, not the crank kind, but the motor kind (you’re welcome). You can use an old crank handled maker if you want, but I prefer motor.

You can also use fresh or frozen berries. For some reason, when we went to make this ice cream, the stores were completely out of strawberries, everywhere we looked. Hence, no strawberries in the photos.

Not sure if there’s a shortage or what, but we decided to use frozen, and it turned out beautifully. You will want to crush or purée the berries ahead of time.

Tips for how to make strawberry ice cream:

I recommend using a mixer to mix up your ice cream. This will ensure that the ingredients are mixed really well.

Start by creaming (or mixing) the eggs* and the sugar together. Then you’ll add in the vanilla extract.

Next you’ll mix in the sweetened condensed milk, scraping all the ooey gooey liquid out of the can.

Then add all 3 cans of evaporated milk. Now my mom and dad use nothing but Milnot, and when they use Milnot, they only use 2 cans. For any other brand, they say to use 3 cans. So we went with 3 cans.

Add in a good-sized dash of salt, which equals out to about a teaspoon.

If your strawberries are crushed and ready to go, you can pour them into the mixer. Mix everything together well, and watch your mixture turn a nice pink color.

Make sure your ice cream freezer, especially the canister, is washed out good. We store ours in the garage, so we always have to wash it before we use it.

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

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. Your metal canister should have a fill line.

Tips for how to freeze homemade strawberry ice cream:

Put the lid on, and place the canister down into the bucket of your ice cream maker. Crush a big bag of ice, gradually pouring 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.

Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.

Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen.

Wipe any excess ice or rock salt off the lid and out from around the top of the canister. Then remove the lid.

Mmmm, I love this recipe. Homemade ice cream is so good!

Carefully remove the churning paddle, and serve the paddle to the winning kid (may the best boy or girl win).

Serve up the ice cream immediately.

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

Alternative options for your homemade ice cream recipe:
- Hand crush the strawberries so you’ll have bigger chunks of berries in your ice cream.
- Instead of just straight strawberry, why not make it strawberry banana? Add a couple bananas in with the strawberries for added fruity flavor.
- You could make this a berry ice cream by adding all sorts of berries, including strawberries, blueberries, raspberries, and blackberries.
- Add both crushed frozen peaches and strawberries to your ice cream mixture.
- Make whipped cream or strawberry sauce to top off your ice cream.
- Use leftover ice cream to make the most delicious gluten-free ice cream sandwiches ever.
- If you happen to be making strawberry ice cream for the 4th of July, serve it up with my friend Kristy’s American Flag Cookie Cake or my Strawberry Jello Flag Cake. Yum!
More homemade ice cream recipes and frozen treats you may enjoy:
Kitchen tools you may need to make homemade strawberry ice cream:

Mixer – A mixer will ensure you mix everything together really well.
Ice Cream Freezer – This is an ice cream maker recipe, so you’ll need a maker.
Food Storage Containers – We use dishes similar to these to store our ice cream in the freezer, especially when we have a big batch.
Ice Cream Scoop – Can’t have ice cream without a scooper.

Be sure to check out our complete guide to ice cream accessories and tools for making homemade ice cream. It’s the ultimate list for every ice cream lover’s kitchen.

Want to see how to make this strawberry ice cream recipe? Watch our video!
Old-Fashioned Homemade Strawberry Ice Cream

Strawberry ice cream was always a special treat growing up in my family. We made our favorite frozen dessert for summertime get togethers and church ice cream socials. How to make old-fashioned homemade strawberry ice cream using an ice cream maker.
6 eggs*
3/4 cup pure cane sugar
4 teaspoons vanilla extract
14 ounces sweetened condensed milk
36 ounces evaporated milk
1 teaspoon salt
2 cups crushed strawberries
6 cups whole milk
16 pounds ice
3 cups rock salt
Cream (or mix) together the eggs and the sugar.
Add in the vanilla extract.
Mix in the sweetened condensed milk, scraping all the gooey liquid out of the can.
Then add all of the evaporated milk.
Next add in a good-sized dash of salt, which equals out to about a teaspoon.
If your strawberries are crushed and ready to go, you can pour them into the mixer.
Mix everything together well, and watch your mixture turn a nice pink color.
Pour the mixture into the metal canister of your ice cream freezer.
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. Your metal canister should have a fill line.
Put the lid on, and place the canister down into the bucket of your ice cream maker.
Crush a big bag of ice, gradually pouring ice around the canister.
Add 2-3 cups of rock salt as you add the ice, making sure to top it off with rock salt.
Let the motor run until it stops. Once the ice cream is frozen, the motor on your ice cream maker will stop churning. Unplug it immediately. This should signal that the ice cream is completely frozen.
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 up just yet, you can always leave the lid on, remove the motor, top the canister off with ice, and place a towel or two over it to 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.

Frozen Treats
American
homemade strawberry ice cream, old-fashioned strawberry ice cream, strawberry ice cream
April 3, 2018
Best Ever Carrot Cake Sheet Cake
Best Ever Carrot Cake Sheet Cake is easy to make, moist, and delicious. It’s one of my favorite desserts, especially paired with a cream cheese frosting that’s simply to die for. Homemade carrot sheet cake recipe you can feed a crowd.

Is there anything better than a carrot sheet cake lathered with a sweet and tangy cream cheese frosting? Nope. There’s nothing better than my best ever carrot cake sheet cake. Mmmm, it really is that good.

My original thought was to make this recipe into a traditional layer cake because it’s carrot cake, right? But when I got to thinking about it, I decided I wanted to give you a truly easy carrot cake recipe that’s super simple to make.

Plus a sheet cake feeds a crowd. It’s something you can cut into squares and feed a large group of people, perfect for Easter and summer get togethers.

And don’t be intimidated by the thought of making carrot cake from scratch. It’s not difficult at all, especially if you have a salad shooter for shredding up your carrots.

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While I decided to put pecans in our carrot cake, you can totally decide whether or not you want them in yours. I know a lot of people don’t like nuts, and that’s ok. With or without, it’ll still be delicious either way you go.

If you love cake, you may also enjoy my yellow cake with chocolate buttercream frosting.

Tips for how to make this carrot cake recipe:

You’ll need a few ingredients… Unsalted butter, pure cane sugar, eggs, vanilla extract, caramel extract, unbleached all-purpose flour, baking soda, baking powder, salt, cinnamon, carrots, and chopped pecans.
1. Pre-heat your oven to 375°.
2. Melt the butter, and cream (mix) together with the sugar.
3. Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.
4. Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
5. Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
6. Add the shredded carrots and pecans (again, nuts are optional) to your mixture, and continue to mix well until everything is blended together.
7. Pour and spread the cake batter into a large sheet cake pan.
8. Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.
9. Remove the cake from the oven, and allow it to cool right in the pan.
10. Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.
11. Once the cake has cooled, spread the frosting all over the top of the cake.
12. Optional step: Sprinkle chopped pecans or walnuts all over the top of the frosting.
13. Cut into slices and serve.
I recommend storing the frosted cake in the refrigerator, since it’s covered in a cream cheese frosting.

Variations for your carrot sheet cake:

Use shredded zucchini instead of, or in addition to, carrots. Just cut the amount of carrots down for however much zucchini you decide to use.

You can even add in 1/2 teaspoon or so of allspice, nutmeg, or your favorite spice to give the cake a more spice-filled taste.

Instead of pecans, you can use walnuts or any other type of nut you think may be good.

More cake recipes you may enjoy:

Pineapple Sunshine Cake

Peanut Butter Chocolate Cake

Apple Bundt Cake

Pumpkin Pear Spice Cake

Lemon Cake

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

Mixer – I love using my Bosch mixer for mixing up cake batter.

Sifter – I never make a cake without sifting, the result of training by my mom and grandmas.

Salad Shooter – This kitchen tool makes it so much easier to shred the carrots.

Sheet Cake Pan – You’ll need a large pan that makes a thinner cake.

Cake Tester – This will help you see if your cake is done after baking.

Spatula/Server – Slice and serve your cake with a square spatula.
Best Ever Carrot Cake Sheet Cake

Best Ever Carrot Cake Sheet Cake is easy to make, moist, and delicious. It’s one of my favorite desserts, especially paired with a cream cheese frosting that’s simply to die for. Homemade carrot sheet cake recipe you can feed a crowd.
1 cup unsalted butter
2 cups pure cane sugar
4 eggs
2 teaspoons vanilla extract
1/2 teaspoon caramel extract
2 cups unbleached all-purpose flour
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons cinnamon
2 1/2 cups shredded carrots
1 1/2 cups chopped pecans
2 cups cream cheese frosting
Pre-heat your oven to 375°.
Melt the butter, and cream (mix) together with the sugar.
Add the eggs, vanilla extract, and caramel extract into your butter mixture, and mix well.
Sift together your dry ingredients, including the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients, and mix well for 2 to 3 minutes.
Add the shredded carrots and pecans (nuts are optional) to your mixture, and continue to mix well until everything is blended together.
Pour and spread the cake batter into a large sheet cake pan.
Bake at 375° for 25 to 30 minutes, or until a toothpick/cake tester comes out clean.
Remove the cake from the oven, and allow it to cool right in the pan.
Meanwhile, mix up your frosting. I highly recommend using a cream cheese frosting.
Once the cake has cooled, spread the frosting all over the top of the cake.
Optional step: Sprinkle chopped pecans all over the top of the frosting.
Cut into slices and serve.
Cakes & Cupcakes
American
carrot cake, carrot cake sheet cake, carrot sheet cake
March 22, 2018