Home Desserts
Category:

Desserts

Booty Dip Recipe

Booty Dip Recipe

by Maria

Are you craving a delightful dessert that combines rich flavors and creamy textures? Look no further than this indulgent booty dip recipe. Perfect for any occasion and incredibly simple to whip up, this dish is guaranteed to be the star of your next gathering. With each bite, you’ll experience a sweet and satisfying blend that keeps everyone coming back for more.

Booty Dip Recipe Final Dish Presentation

Growing up, this was a family favorite at every holiday and birthday celebration. My grandmother always found a way to twist the recipe just a little each time, making it her signature dish. I remember gathering around her kitchen island, eagerly waiting for our turn to dip into her luxurious concoction. It became one of those comfort foods that links memories to flavors, always reminding me of laughter-filled family gatherings.

Why You’ll Love This Recipe

This recipe is a lifesaver when you’re in need of a quick and delightful dessert option. It only requires a few ingredients and minimal prep time, making it perfect for last-minute plans. Its rich, creamy base is complemented by the crunch of added toppings, creating a heavenly contrast of textures. Whether you’re hosting a party or simply enjoying an evening in, this dish is sure to impress and satisfy every sweet tooth.

Ingredients Notes

The secret to this recipe lies in the quality of the ingredients you choose. Opt for fresh cream cheese and good-quality chocolate chips to enhance the flavor. If you’re looking for a healthier alternative, low-fat cream cheese and dark chocolate chips work wonderfully without compromising taste. For those allergic to nuts, feel free to skip any nut toppings or replace them with something crunchy like pretzels.

Booty Dip Recipe ingredients

Recipe Steps

Step 1

Begin by softening the cream cheese at room temperature. This will make it easier to blend with other ingredients and ensure a smoother texture.

Step 2

In a mixing bowl, combine the softened cream cheese, vanilla extract, and half of the chocolate chips. Mix together using a spatula until smooth and well incorporated.

Step 3

Gently fold in any additional ingredients like chopped nuts or dried fruits. These extras add texture and can be modified based on personal preferences.

Step 4

Spoon the mixture into a serving dish and smooth out the top with your spatula. Sprinkle the remaining chocolate chips over the top for added flavor and presentation.

Step 5

Chill in the refrigerator for at least an hour before serving. This allows the flavors to meld together, intensifying the taste and making it easier to scoop.

Storage Options

Store any leftover dip in an airtight container in the refrigerator for up to a week. If you’d like to freeze it, portion the dip into small freezer-safe containers; it can last up to three months. When ready to use, thaw overnight in the refrigerator and give it a good stir before serving.

Variations & Substitutions

For a nutty twist, try adding peanut butter or almond butter to the mixture. If you’re looking to reduce sugar, opt for sugar-free chocolate chips or add unsweetened cocoa powder for a richer taste without the extra sweetness. Vegans can substitute cream cheese with a plant-based version and add coconut yogurt to mimic the creamy texture.

Serving Suggestions

This dish is versatile and fits any occasion, whether it’s a holiday celebration, a casual gathering, or a romantic date night. Serve with fresh fruit slices, cookies, or pretzels for dipping, or simply enjoy it on its own.

Booty Dip Recipe serving suggestion

Frequently Asked Questions

Can I make this dip in advance? Absolutely! This dip can be prepared up to two days in advance. Just keep it chilled in the refrigerator until you’re ready to serve, ensuring it retains its freshness and flavor.

What alternatives can I use for cream cheese? If you don’t have cream cheese or are seeking alternatives, you can use mascarpone cheese for a richer taste, or Greek yogurt for a lighter version. Both substitutions successfully maintain a similar creamy texture.

Is this recipe suitable for kids? Definitely! Kids love the sweet and creamy combination. Just be mindful of any nut allergies and adjust the recipe by excluding or substituting nuts with a non-allergic ingredient like crunchy pretzels.

Booty Dip Recipe

Booty Dip Recipe

This delicious Booty Dip is creamy, flavorful, and perfect for any party or gathering. Made with a blend of cream cheese, whipped topping, and chocolate chips, it’s a sweet treat everyone will love.
Print Recipe Pin Recipe
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine American
Servings 8
Calories 120 kcal

Ingredients
  

Main Ingredients

  • 8 oz cream cheese softened
  • 8 oz whipped topping thawed
  • 1 cup milk chocolate chips
  • 1 cup mini marshmallows
  • 0.5 cup crushed graham crackers for topping

Instructions
 

Preparation Steps

  • In a large bowl, beat the cream cheese until smooth.
  • Fold in the whipped topping until well combined.
  • Stir in milk chocolate chips and mini marshmallows.
  • Transfer the mixture to a serving bowl and top with crushed graham crackers.
  • Chill in the fridge for 30 minutes before serving.

Notes

For added flair, drizzle some chocolate syrup over the dip before serving.

Nutrition

Serving: 200gCalories: 120kcalCarbohydrates: 120gProtein: 120gFat: 120gSaturated Fat: 120gPolyunsaturated Fat: 120gMonounsaturated Fat: 120gTrans Fat: 120gCholesterol: 120mgSodium: 120mgPotassium: 120mgFiber: 120gSugar: 120gVitamin A: 120IUVitamin C: 120mgCalcium: 120mgIron: 120mg
Tried this recipe?Let us know how it was!
0 comment
0 FacebookTwitterPinterestEmail
Vanilla French Beignets [120 Minutes]

Vanilla French Beignets [120 Minutes]

by Maria

Treat yourself to a little piece of Paris with these Vanilla French Beignets, golden-fried pillows of dough infused with rich vanilla flavor. Perfectly crisp on the outside and soft and airy on the inside, these beignets are the ultimate indulgence for breakfast, brunch, or dessert. While they take about 2 hours from start to finish, the result is more than worth the wait.

Vanilla French Beignets [120 Minutes]

Why You’ll Love These Vanilla French Beignets

This Vanilla French Beignets recipe is easy to follow, giving you bakery-style results right at home.

Ingredients

  • 3 ½ cups all-purpose flour

  • 1 packet (2 ¼ tsp) active dry yeast

  • ¾ cup warm milk (about 110°F)

  • ¼ cup granulated sugar

  • 2 large eggs

  • ½ tsp salt

  • 1 tsp pure vanilla extract

  • ¼ cup unsalted butter, melted

  • Vegetable oil, for frying

  • Powdered sugar, for dusting

Substitutions

  • Milk: Can be replaced with almond milk or oat milk for a dairy-free version.

  • Butter: Use plant-based butter or coconut oil for a dairy-free option.

  • Vanilla extract: Swap with vanilla bean paste for a more intense flavor.

  • Flour: Substitute with bread flour for a chewier texture or gluten-free flour blends if needed.

Vanilla French Beignets [120 Minutes]

How to Make Vanilla French Beignets [120 Minutes]

Step 1: Activate the Yeast (10 minutes)

In a bowl, combine warm milk, sugar, and yeast. Stir and let sit for 5–10 minutes until foamy.

Step 2: Make the Dough (15 minutes)

In a large bowl or stand mixer, mix together flour and salt. Add in eggs, vanilla, melted butter, and the activated yeast mixture. Knead until smooth, about 5–7 minutes.

Step 3: Let It Rise (60 minutes)

Cover the dough and let it rise in a warm place for 1 hour or until doubled in size.

Step 4: Roll and Cut (15 minutes)

Punch down the dough. Roll it out to ½-inch thickness and cut into 2–3 inch squares.

Step 5: Second Rise (20 minutes)

Place the cut dough on a floured surface and let rise again for 20 minutes.

Step 6: Fry the Beignets (10 minutes)

Heat oil to 350°F (175°C). Fry 3–4 beignets at a time until golden brown, about 1–2 minutes per side. Drain on paper towels.

Step 7: Dust and Serve

Generously coat with powdered sugar and serve warm with coffee, jam, or chocolate sauce.

Mix-ins and Flavor Twists

  • Add a dash of cinnamon or nutmeg to the dough for warm spice notes.

  • Stir in lemon or orange zest for citrusy brightness.

  • Fill with vanilla cream, jam, or chocolate after frying for a filled beignet variation.

Recipe Tips

  • Make sure your milk is warm—not hot—to activate the yeast properly.

  • Let the dough rise in a warm, draft-free area like inside your oven (turned off).

  • Don’t overcrowd the fryer; this keeps oil temperature steady and ensures even frying.

  • Use a thermometer to keep oil at 350°F for perfect crispiness.

Storage and Reheating

  • Room Temp: Store in an airtight container for up to 2 days.

  • Freezer: Freeze uncoated beignets for up to 1 month. Reheat in the oven and dust with sugar before serving.

  • Reheat: Warm in a 300°F oven for 5–7 minutes for best texture.

Recipe Variations

 

FAQs – Vanilla French Beignets [120 Minutes]

Q: Can I make the dough the night before?
Yes! After the first rise, cover and refrigerate overnight. Let it come to room temperature before rolling and frying.

Q: Can I bake beignets instead of frying?
You can bake them at 375°F for 12–15 minutes, but the texture will be more like a soft roll than a classic beignet.

Q: Do I need a deep fryer?
Not at all—a heavy-bottomed pot or Dutch oven with a thermometer works just fine.

These Vanilla French Beignets [120 Minutes] are the perfect blend of elegance and indulgence, bringing French café vibes to your kitchen. Light, fluffy, and dusted with sugar, they’re bound to become your go-to treat for weekends, brunches, and celebrations.

Vanilla French Beignets [120 Minutes]

Vanilla French Beignets [120 Minutes]

These classic Vanilla French Beignets are pillowy, golden-fried doughnuts with a delicate hint of vanilla—perfectly dusted with powdered sugar. They’re a timeless treat straight from the streets of Paris, ideal for breakfast, brunch, or an indulgent snack.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Rest time 1 hour 15 minutes
Total Time 2 hours
Course Breakfast, Brunch, Dessert
Cuisine european, French
Servings 11

Equipment

  • Large mixing bowl
  • Stand mixer (optional)
  • Rolling Pin
  • deep fryer or heavy pot
  • thermometer
  • Slotted spoon
  • Paper towels

Ingredients
  

  • 3 ½ cups all-purpose flour
  • 1 packet 2 ¼ tsp active dry yeast
  • ¾ cup warm milk 110°F/43°C
  • ¼ cup granulated sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • ½ tsp salt
  • ¼ cup unsalted butter softened
  • Oil for frying vegetable or canola
  • Powdered sugar for dusting

Instructions
 

  • In a bowl, combine warm milk and yeast. Let it sit for 5–10 minutes until frothy.
  • Add sugar, eggs, vanilla extract, and butter. Mix until smooth.
  • Gradually stir in flour and salt, mixing until a dough forms.
  • Knead by hand or with a dough hook for about 5–7 minutes until smooth and elastic.
  • Cover the bowl with a damp towel and let the dough rise in a warm place for 1 hour, or until doubled in size.
  • Punch down the dough and roll it out on a floured surface to ½-inch thickness.
  • Cut into 2–3 inch squares or circles. Place on a tray and cover. Let rest for 15 minutes.
  • Heat oil in a pot or deep fryer to 350°F (175°C).
  • Fry beignets in batches for 1–2 minutes per side, or until golden brown.
  • Drain on paper towels and dust generously with powdered sugar. Serve warm.

Notes

  • Make sure the oil stays at a consistent 350°F to avoid greasy or undercooked beignets.
  • You can prepare the dough the night before and refrigerate it after the first rise.
  • For a richer flavor, add a pinch of cinnamon or nutmeg to the dough.
Keyword beignet recipe, classic beignets, vanilla beignets, French doughnuts, vanilla beignets, vanilla French beignets
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Easy Banana Bread Recipe

Easy Banana Bread Recipe

by Maria

If you’re looking for a soft, moist, and incredibly delicious Easy Banana Bread Recipe, you’re in the right place! This foolproof recipe is perfect for using up ripe bananas and requires just a few pantry staples. Whether you enjoy it warm with butter or as a quick breakfast, this homemade banana bread will become your go-to recipe.

Easy Banana Bread Recipe

🛒 Ingredients for Easy Banana Bread Recipe

  • 3 ripe bananas, mashed (about 1 ½ cups)
  • ½ cup (115g) unsalted butter, melted
  • ¾ cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 1 ½ cups (190g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • ½ tsp cinnamon (optional, for extra warmth)

🍌 Best Substitutions for Easy Banana Bread Recipe

  • Butter substitute – Use coconut oil or vegetable oil for a dairy-free option.
  • Sugar alternatives – Swap granulated sugar with honey, maple syrup, or coconut sugar.
  • Gluten-free option – Use a 1:1 gluten-free flour blend.
  • Egg-free version – Replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).

🔥 How to Make Easy Banana Bread Recipe

Step 1: Prepare the Batter

Preheat the oven to 350°F (175°C). Grease a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, mash the ripe bananas until smooth. Stir in melted butter, sugar, eggs, and vanilla extract until well combined.

Step 2: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Gradually fold the dry ingredients into the wet mixture until just combined. Avoid overmixing to keep the banana bread soft.

Step 3: Bake to Perfection

Pour the batter into the prepared loaf pan and spread evenly. Bake for 50–60 minutes or until a toothpick inserted in the center comes out clean. Allow the Easy Banana Bread to cool in the pan for 10 minutes before transferring it to a wire rack.

Easy Banana Bread Recipe

🥜 Delicious Mix-Ins for Easy Banana Bread Recipe

  • Chocolate chips – For a sweet, indulgent twist.
  • Nuts – Walnuts or pecans add a crunchy texture.
  • Dried fruit – Raisins, cranberries, or chopped dates make a great addition.
  • Spices – A pinch of nutmeg or cloves enhances the flavor.

✔️ Pro Tips for the Best Easy Banana Bread Recipe

  • Use overripe bananas – The darker and spottier, the better!
  • Don’t overmix – Gently fold ingredients to keep the bread soft.
  • Let it rest – Cool completely before slicing for the best texture.
  • Adjust sweetness – Reduce sugar if your bananas are extra ripe.

🧊 How to Store Easy Banana Bread Recipe

  • Room Temperature: Keep in an airtight container for up to 3 days.
  • Refrigerator: Store for up to a week, wrapped in plastic wrap.
  • Freezer: Wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

🍞 Easy Banana Bread Recipe Variations

  • Healthy Banana Bread – Use whole wheat flour and honey instead of sugar.
  • Chocolate Banana Bread – Add ¼ cup cocoa powder to the batter.
  • Banana Muffins – Divide batter into a muffin tin and bake for 20–25 minutes.
  • Cinnamon Swirl Banana Bread – Swirl in a cinnamon-sugar mixture for extra flavor.

Easy Banana Bread Recipe

❓ Frequently Asked Questions About Easy Banana Bread Recipe

Why is my banana bread dry?
Dry banana bread usually results from overmixing or adding too much flour. Use the spoon-and-level method when measuring flour.

Can I make banana bread without eggs?
Yes! Try flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg) or unsweetened applesauce.

How do I make banana bread more moist?
Use extra-ripe bananas, add a bit of Greek yogurt or sour cream, and don’t overbake.

Can I double this Easy Banana Bread Recipe?
Absolutely! Just bake in two separate loaf pans and check for doneness.

Easy Banana Bread Recipe

Easy Banana Bread Recipe

This Easy Banana Bread Recipe is the perfect solution for overripe bananas! It’s simple to make, with a moist, soft texture and just the right balance of sweetness. Whether you’re a beginner or a seasoned baker, this recipe will deliver perfect results every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 9

Equipment

  • Mixing bowl
  • Fork or potato masher
  • Measuring spoons
  • Loaf pan
  • Oven

Ingredients
  

  • 2 –3 ripe bananas mashed
  • ½ cup unsalted butter melted
  • 1 cup sugar can reduce for less sweetness
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 tsp baking soda
  • ¼ tsp salt
  • Optional: ½ cup chopped walnuts or chocolate chips

Instructions
 

  • Preheat the oven to 350°F (175°C).
  • Prepare the loaf pan: Grease a 9x5-inch loaf pan or line it with parchment paper.
  • Mash bananas: In a large mixing bowl, mash the ripe bananas with a fork until smooth, leaving some chunks for texture.
  • Combine wet ingredients: Add melted butter, sugar, eggs, and vanilla extract to the mashed bananas and mix well.
  • Add dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet mixture and stir until just combined.
  • Fold in mix-ins: If using walnuts or chocolate chips, fold them into the batter.
  • Bake: Pour the batter into the prepared loaf pan and bake for 55–65 minutes or until a toothpick inserted into the center comes out clean.
  • Cool and serve: Let the bread cool in the pan for 10 minutes, then transfer to a wire rack to cool completely. Slice and enjoy!

Notes

  • Use overripe bananas for the best flavor and moisture.
  • Add ¼ tsp cinnamon for a warm, spiced flavor.
  • You can also substitute half of the flour with whole wheat flour for added nutrition.
  • Store leftovers in an airtight container for up to 3 days at room temperature.
Keyword banana bread, easy banana bread, homemade banana bread, moist banana bread, simple banana bread
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Lemon Crumb Bars

Lemon Crumb Bars

by Maria

Bright, buttery, and bursting with citrus flavor, these Lemon Crumb Bars are the perfect balance of sweet and tangy. With a soft, melt-in-your-mouth base, zesty lemon filling, and a golden crumb topping, these bars are a refreshing treat for any occasion. Whether you’re hosting a brunch, bringing dessert to a picnic, or just craving a sweet snack with your afternoon tea, this easy recipe delivers.

Lemon Crumb Bars

Why You’ll Love These Lemon Crumb Bars

  • Easy to make with pantry staples

  • Perfectly balanced sweet and tart flavor

  • Great for meal prep, snacks, or dessert

  • Crowd-pleaser for potlucks and parties

  • Freezer-friendly and travel-ready

These Lemon Crumb Bars are sunshine in dessert form—bright, beautiful, and impossible to resist.

Ingredients

For the Crust & Crumb Topping:

  • 1 cup unsalted butter, melted

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • ½ tsp baking powder

  • ¼ tsp salt

  • 1 tsp vanilla extract

For the Lemon Filling:

  • 1 can (14 oz) sweetened condensed milk

  • 2 egg yolks

  • ½ cup freshly squeezed lemon juice (about 3–4 lemons)

  • 1 tbsp lemon zest (optional but recommended)

Substitutions

  • Butter: Use vegan butter for a dairy-free version

  • Sweetened Condensed Milk: Swap with a plant-based condensed milk if needed

  • Lemon Juice: Bottled lemon juice works in a pinch, but fresh delivers better flavor

  • Egg Yolks: Use egg replacer or a cornstarch slurry for a no-egg version (texture may vary)

How to Make Lemon Crumb Bars

  1. Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.

  2. Make the crust and topping: In a large bowl, combine melted butter, flour, sugar, baking powder, salt, and vanilla. Stir until crumbly.

  3. Press two-thirds of the crumb mixture into the bottom of the pan to form an even layer.

  4. Prepare the lemon filling: In another bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and lemon zest until smooth and creamy.

  5. Pour the lemon filling over the crust and spread evenly.

  6. Sprinkle the remaining crumb mixture evenly over the top of the filling.

  7. Bake for 25–30 minutes, or until the edges are lightly golden and the filling is set.

  8. Cool completely before slicing into bars. Chill in the fridge for cleaner cuts.

Lemon Crumb Bars

Mix-ins and Flavor Ideas

Recipe Tips

  • Zest the lemons before juicing them for the best citrus punch.

  • Let the bars cool fully before slicing—they set up more as they chill.

  • For cleaner cuts, use a sharp knife dipped in hot water between slices.

  • Use parchment paper with overhang for easy removal from the pan.

Storage & Freezing

  • Refrigerator: Store in an airtight container for up to 5 days.

  • Freezer: Freeze sliced bars in a single layer, then transfer to a bag or container. Freeze up to 2 months. Thaw in the fridge overnight.

  • Serve chilled or at room temperature.

Recipe Variations

  • Lemon-Lime Bars: Replace half the lemon juice with lime juice.

  • Lavender Lemon Bars: Add 1 tsp culinary lavender to the crust.

  • Glazed Lemon Bars: Drizzle with a powdered sugar lemon glaze after baking.

  • Berry Lemon Bars: Layer fresh berries under the crumb topping.

FAQs – Lemon Crumb Bars

Q: Can I double the recipe for a larger pan?
Yes! Double everything and use a 9×13 pan. Bake for 35–40 minutes.

Q: Do I need to refrigerate Lemon Crumb Bars?
Yes, because of the lemon custard filling, these bars should be stored chilled.

Q: Can I use store-bought lemon curd instead of the filling?
Absolutely—about 1 to 1½ cups of lemon curd will work beautifully as a shortcut.

Q: How do I know when the bars are done baking?
The edges should be lightly golden, and the center just set—not jiggly.

These Lemon Crumb Bars are the perfect citrus dessert for any season—light enough for summer and comforting enough for colder days. Easy, bright, and so satisfying, they’re sure to become a family favorite!

Lemon Crumb Bars

Lemon Crumb Bars

These Lemon Crumb Bars are the perfect mix of tangy and sweet. With a buttery crumb base and a zesty lemon filling, they make a delicious dessert or tea-time treat
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Rest time (cooling + chilling) 1 hour
Total Time 1 hour 45 minutes
Course Dessert, Snack
Cuisine American
Servings 12

Equipment

  • Mixing bowls
  • 8x8-inch baking dish
  • Whisk
  • Spatula
  • Zester
  • Oven

Ingredients
  

For the crust and crumb topping:

  • 1 ½ cups all-purpose flour
  • 1 ½ cups old-fashioned oats
  • ¾ cup granulated sugar
  • ½ tsp baking soda
  • ¼ tsp salt
  • 1 cup 2 sticks unsalted butter, melted

For the lemon filling:

  • 1 14 oz can sweetened condensed milk
  • 2 large egg yolks
  • ½ cup freshly squeezed lemon juice
  • 1 tbsp lemon zest

Instructions
 

  • Preheat the oven to 350°F (175°C). Line an 8x8-inch baking dish with parchment paper.
  • In a large bowl, mix flour, oats, sugar, baking soda, and salt. Stir in the melted butter until crumbly.
  • Press ⅔ of the mixture into the bottom of the prepared pan to form the crust.
  • Bake for 12–15 minutes or until lightly golden.
  • In a separate bowl, whisk together sweetened condensed milk, egg yolks, lemon juice, and zest.
  • Pour the lemon filling over the baked crust and spread evenly.
  • Crumble the remaining oat mixture on top.
  • Bake for another 15–18 minutes until the top is golden.
  • Let cool at room temperature, then refrigerate for at least 1 hour before slicing.

Notes

  • Store in the fridge for up to 5 days.
  • Can be frozen for up to 2 months.
  • For extra lemon punch, add more zest.
Keyword eansy lemon dessert, lemon bars, lemon crumb bars, lemon squares, spring dessert
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail

Red Velvet Strawberry Cheesecake

by Maria

Indulgent, eye-catching, and utterly irresistible, this Red Velvet Strawberry Cheesecake is the ultimate dessert fusion. It brings together the rich cocoa flavor and velvety texture of red velvet cake with the creamy tang of classic cheesecake—all topped with a fresh, sweet strawberry glaze. Whether you’re celebrating a special occasion or just treating yourself, this showstopping dessert will impress every time.

Red Velvet Strawberry Cheesecake

Why You’ll Love This Red Velvet Strawberry Cheesecake

  • Combines two classic desserts in one

  • Striking layers and vibrant colors

  • Perfect for holidays, birthdays, or romantic dinners

  • Easy-to-follow and totally make-ahead friendly

  • Guaranteed to be the centerpiece of any dessert table

This Red Velvet Strawberry Cheesecake isn’t just dessert—it’s an experience.

Ingredients

Red Velvet Cake Base:

  • 1 cup all-purpose flour

  • 1 tbsp cocoa powder

  • ½ tsp baking soda

  • ½ tsp salt

  • ½ cup buttermilk

  • ½ cup granulated sugar

  • ½ cup vegetable oil

  • 1 egg

  • 1 tsp vanilla extract

  • 1 tsp white vinegar

  • 1 tbsp red food coloring

Cheesecake Layer:

  • 16 oz (2 packages) cream cheese, softened

  • ¾ cup granulated sugar

  • 2 eggs

  • 1 tsp vanilla extract

  • ⅓ cup sour cream

Strawberry Topping:

  • 1½ cups fresh strawberries, sliced

  • ½ cup strawberry jam or preserves

  • 1 tbsp lemon juice

Substitutions

  • Buttermilk: Use ½ cup milk + 1 tsp vinegar or lemon juice as a substitute.

  • Sour Cream: Greek yogurt works well as an alternative.

  • Strawberries: Use frozen strawberries if fresh aren’t available—just thaw and drain first.

  • Red Food Coloring: Beet powder or natural food dye can be used for a healthier version.

Red Velvet Strawberry Cheesecake

How to Make Red Velvet Strawberry Cheesecake

Step 1: Prepare the Red Velvet Cake Layer

  1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan.

  2. In a mixing bowl, whisk together flour, cocoa powder, salt, and baking soda.

  3. In a separate bowl, combine sugar, oil, egg, buttermilk, vanilla, vinegar, and red food coloring.

  4. Slowly mix dry ingredients into wet until smooth. Pour batter into the pan and bake for 20–22 minutes. Let cool.

Step 2: Make the Cheesecake Layer

  1. Beat softened cream cheese until fluffy.

  2. Add sugar, eggs, vanilla, and sour cream. Mix until smooth and creamy.

  3. Pour over the cooled red velvet base and smooth the top.

  4. Bake at 325°F for 40–45 minutes, or until the center is slightly jiggly.

  5. Turn off the oven, crack the door, and let the cheesecake cool slowly. Then refrigerate for at least 4 hours or overnight.

Step 3: Prepare the Strawberry Topping

  1. In a small saucepan, combine strawberry jam and lemon juice. Heat gently until smooth.

  2. Stir in sliced strawberries and let cool slightly.

  3. Spoon over the chilled cheesecake just before serving.

Mix-Ins and Topping Ideas

Recipe Tips

  • Make sure cream cheese is fully softened for a silky-smooth cheesecake layer

  • Don’t overmix the cheesecake batter to avoid cracking

  • Chill the cheesecake overnight for the best flavor and texture

  • Use a water bath while baking for a smoother top and even cooking

Storage & Freezing

  • Refrigerator: Store covered in the fridge for up to 5 days

  • Freezer: Freeze slices individually for up to 2 months. Thaw in the fridge overnight

  • Best served cold or slightly chilled

Recipe Variations

  • Red Velvet Oreo Cheesecake: Add crushed Oreos to the base and topping

  • Mini Cheesecakes: Make individual versions using a muffin tin

  • Chocolate Strawberry Cheesecake: Add a chocolate ganache layer before topping with strawberries

  • Heart-Shaped Version: Perfect for Valentine’s Day or anniversaries using a heart-shaped pan

FAQs – Red Velvet Strawberry Cheesecake

Q: Can I make this ahead of time?
Absolutely! It tastes even better after sitting overnight in the fridge.

Q: Do I need a water bath?
It’s optional, but highly recommended to avoid cracks and get an ultra-creamy texture.

Q: Can I use store-bought red velvet cake mix?
Yes, you can! Bake the base as directed and follow the rest of the recipe.

Q: What if my cheesecake cracks?
No worries! The strawberry topping will cover any imperfections beautifully.

This Red Velvet Strawberry Cheesecake is rich, flavorful, and gorgeous enough to steal the show at any celebration. Each layer brings something special to the table—from the cocoa-kissed cake to the luscious cheesecake and fresh strawberry glaze. It’s love at first bite.

mohamed99018160 httpss.mj .runza2A0vIeDZM Red Velvet Strawberry 9e4ee5b2 b601 444d 9cee 85da1351f2e0 1

Red Velvet Strawberry Cheesecake

A decadent fusion of rich red velvet cake and creamy strawberry cheesecake. This show-stopping dessert is perfect for holidays, birthdays, or anytime you're craving a luxurious sweet treat.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 minute
Rest time (chilling) 4 minutes
Total Time 5 hours 30 minutes
Course Dessert
Cuisine American
Servings 12

Equipment

  • 9-inch springform pan
  • Electric mixer
  • Mixing bowls
  • Rubber spatula
  • Measuring cups and spoons
  • Cooling rack
  • Oven

Ingredients
  

For the red velvet cake layer:

  • 1 ¼ cups all-purpose flour
  • 1 tbsp unsweetened cocoa powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup buttermilk
  • 1 tsp white vinegar
  • 1 tsp vanilla extract
  • 1 tbsp red food coloring
  • ½ cup granulated sugar
  • ½ cup vegetable oil
  • 1 large egg

For the strawberry cheesecake layer:

  • 16 oz cream cheese softened
  • ½ cup sour cream
  • ¾ cup granulated sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • ½ cup strawberry purée

For garnish (optional):

  • Whipped cream
  • Fresh strawberries
  • White chocolate shavings

Instructions
 

  • Preheat oven to 325°F (163°C). Line the bottom of a springform pan with parchment paper and lightly grease the sides.
  • In a bowl, whisk together flour, cocoa powder, baking soda, and salt. In another bowl, combine buttermilk, vinegar, vanilla, and red food coloring.
  • In a large mixing bowl, beat sugar and oil until combined. Add the egg and mix well. Alternate adding dry and wet ingredients, mixing until smooth. Pour batter into the prepared pan.
  • Bake red velvet cake for 20–25 minutes. Let it cool slightly while preparing the cheesecake layer.
  • In a clean bowl, beat cream cheese and sugar until smooth. Add sour cream, vanilla, and eggs one at a time, mixing well after each. Fold in strawberry purée.
  • Pour cheesecake mixture over the cooled cake layer. Bake for 50–60 minutes or until the center is set but slightly jiggly.
  • Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.
  • Refrigerate for at least 4 hours, preferably overnight.
  • Before serving, top with whipped cream, strawberries, and white chocolate shavings if desired.

Notes

  • Ensure all dairy ingredients are at room temperature for a smooth cheesecake.
  • Use fresh or frozen strawberries for the purée.
  • The cake can be made a day ahead for best flavor and texture.
Keyword cream cheese dessert, layered cake, red velvet cheesecake, strawberry cheesecake, strawberry swirl cake, Valentine’s dessert
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Ooey Gooey Cinnamon Roll Cake

Ooey Gooey Cinnamon Roll Cake

by Maria

Indulge in the irresistible combination of cinnamon and sweet, gooey goodness with this Ooey Gooey Cinnamon Roll Cake. This dessert is everything you love about a warm cinnamon roll, with a buttery, soft cake base and a decadent, rich cinnamon swirl. Topped with a creamy glaze, every bite is a melt-in-your-mouth experience that will have everyone coming back for seconds.

Ooey Gooey Cinnamon Roll Cake

Why You’ll Love This Ooey Gooey Cinnamon Roll Cake

This Ooey Gooey Cinnamon Roll Cake is a showstopper that looks and tastes like it came from a bakery, but is simple enough to make in your own kitchen.

Ingredients

For the Cake:

  • 2 cups all-purpose flour

  • 1 cup granulated sugar

  • 1 tbsp baking powder

  • ½ tsp salt

  • ½ cup unsalted butter, softened

  • 1 large egg

  • 1 cup milk

  • 1 tsp vanilla extract

For the Cinnamon Swirl:

  • 1 cup packed brown sugar

  • 2 tbsp ground cinnamon

  • ¼ cup unsalted butter, melted

For the Glaze:

  • 1 cup powdered sugar

  • 2 tbsp milk

  • 1 tsp vanilla extract

Substitutions

  • Butter: Use dairy-free butter or margarine for a vegan version.

  • Milk: Replace with almond milk or oat milk for a dairy-free option.

  • Granulated Sugar: Use coconut sugar for a healthier twist.

  • Egg: Replace with a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for an egg-free version.

Ooey Gooey Cinnamon Roll Cake

How to Make Ooey Gooey Cinnamon Roll Cake

Step 1: Preheat the Oven & Prepare the Pan (10 minutes)

Preheat your oven to 350°F (175°C) and grease or line a 9×9-inch baking pan with parchment paper.

Step 2: Mix the Cake Batter (10 minutes)

In a large bowl, whisk together flour, sugar, baking powder, and salt. Add melted butter, egg, milk, and vanilla extract, and mix until just combined.

Step 3: Create the Cinnamon Swirl (5 minutes)

In a separate bowl, stir together brown sugar, cinnamon, and melted butter until well combined.

Step 4: Assemble the Cake (10 minutes)

Pour half of the cake batter into the prepared pan and spread evenly. Spoon the cinnamon swirl mixture over the batter and swirl gently with a knife or skewer. Pour the remaining cake batter on top and smooth the surface.

Step 5: Bake the Cake (35–40 minutes)

Bake for 35–40 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown around the edges.

Step 6: Make the Glaze & Serve (5 minutes)

While the cake is cooling, whisk together powdered sugar, milk, and vanilla extract to make the glaze. Drizzle over the warm cake once it has cooled slightly.

Mix-ins and Flavor Twists

Recipe Tips

  • Swirl the cinnamon mixture gently into the batter for a beautiful marbled effect.

  • Let the cake cool slightly before adding the glaze to prevent it from melting away.

  • Check for doneness by inserting a toothpick into the center—it should come out clean or with just a few crumbs.

  • Bake in a larger pan if you want thinner slices, or a smaller pan for thicker, gooier pieces.

Storage & Freezing

  • Room Temperature: Store in an airtight container for up to 3 days.

  • Refrigeration: Refrigerate for up to 5 days to keep the cake fresh.

  • Freezing: Freeze the cake (without glaze) for up to 2 months. Let it thaw at room temperature, then add the glaze before serving.

Recipe Variations

  • Chocolate Chip Cinnamon Roll Cake: Add ½ cup of mini chocolate chips to the batter or cinnamon swirl for a chocolatey twist.

  • Apple Cinnamon Roll Cake: Add diced apples to the batter for a fruity variation.

  • Maple Glaze: Swap the regular glaze with a maple glaze for a fall-inspired treat.

Ooey Gooey Cinnamon Roll Cake

FAQs – Ooey Gooey Cinnamon Roll Cake

Q: Can I make this cake ahead of time?
Yes! You can prepare the cake and store it in the fridge overnight. Add the glaze just before serving for a fresh taste.

Q: Can I use self-rising flour instead of all-purpose flour?
Yes, but omit the baking powder and salt if you use self-rising flour.

Q: Can I freeze leftovers?
Absolutely! Freeze the cake for up to 2 months without the glaze. Thaw and add the glaze before serving.

Q: Is it okay to double the recipe?
Yes, you can double the recipe and use a 9×13-inch baking pan. Increase baking time by 5–10 minutes.

These Ooey Gooey Cinnamon Roll Cake bars are the perfect combination of sweet, cinnamon-spiced goodness and decadent, creamy glaze. Whether you’re looking for a weekend treat or a crowd-pleasing dessert for a gathering, this cake is guaranteed to wow everyone.

Ooey Gooey Cinnamon Roll Cake

Ooey Gooey Cinnamon Roll Cake

Indulge in the perfect balance of soft cake, gooey cinnamon filling, and a sweet glaze with this Ooey Gooey Cinnamon Roll Cake. It’s a treat for cinnamon lovers and ideal for breakfast or dessert!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Rest time (cooling) 10 minutes
Total Time 1 minute
Course Breakfast, Dessert
Cuisine American
Servings 12

Equipment

  • 9x13-inch baking dish
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Spatula
  • Oven

Ingredients
  

For the cake:

  • 2 cups all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • ½ cup granulated sugar
  • 2 large eggs
  • 1 cup whole milk
  • ½ cup 1 stick unsalted butter, melted
  • 1 tsp vanilla extract

For the cinnamon swirl:

  • 1 cup brown sugar packed
  • 2 tbsp ground cinnamon
  • ¼ cup unsalted butter softened

For the glaze:

  • 1 cup powdered sugar
  • 2 tbsp milk
  • 1 tsp vanilla extract

Instructions
 

  • Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • In a large bowl, combine flour, baking powder, salt, and sugar. Add eggs, milk, melted butter, and vanilla extract. Mix until smooth.
  • Pour the batter into the prepared baking dish, spreading it evenly.
  • In a separate bowl, mix brown sugar and cinnamon for the swirl. Drop spoonfuls of softened butter over the batter and sprinkle the cinnamon sugar mixture over the top. Use a knife to swirl it into the batter.
  • Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
  • While the cake is baking, make the glaze by whisking together powdered sugar, milk, and vanilla extract.
  • Let the cake cool for 10 minutes, then drizzle the glaze over the top.
  • Slice, serve, and enjoy!

Notes

  • For an extra gooey texture, add a bit of extra cinnamon sugar mixture on top before baking.
  • Store leftovers in an airtight container for up to 3 days.
  • Can be frozen for up to 2 months.
Keyword cake, cinnamon dessert, cinnamon roll cake, easy cinnamon cake, gooey cinnamon cake, sweet cake
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Blueberry Oatmeal Breakfast Bars [50 Minutes]

Blueberry Oatmeal Breakfast Bars [50 Minutes]

by Maria

Start your morning with the wholesome goodness of Blueberry Oatmeal Breakfast Bars—a delicious, nutritious, and easy breakfast solution that fits right into your busy schedule. These bars are soft, chewy, and packed with antioxidant-rich blueberries and hearty oats, making them the ultimate make-ahead breakfast or midday snack.

Perfect for meal prepping, school lunches, or on-the-go bites, this Blueberry Oatmeal Breakfast Bars recipe is made with simple pantry ingredients and is naturally sweetened with honey and fruit. Ready in just 50 minutes, they’ll be your new breakfast staple. Blueberry Oatmeal Breakfast Bars [50 Minutes]

Ingredients for Blueberry Oatmeal Breakfast Bars

  • 2 cups rolled oats

  • 1 cup whole wheat flour

  • 1/2 cup honey or maple syrup

  • 1/2 cup unsweetened applesauce

  • 1/3 cup melted coconut oil or butter

  • 1 large egg

  • 1 tsp vanilla extract

  • 1/2 tsp cinnamon

  • 1/2 tsp salt

  • 1 tsp baking powder

  • 1 1/2 cups fresh or frozen blueberries

  • Optional: 1 tbsp chia seeds or ground flaxseed

Substitutions

– Flour: Swap whole wheat flour with almond flour for a gluten-free option.
– Sweetener: Use agave nectar or brown sugar if honey or maple syrup isn’t available.
– Oil: Substitute coconut oil with avocado oil or melted butter.
– Blueberries: Try other berries like raspberries, blackberries, or chopped strawberries.
– Applesauce: Use mashed banana or Greek yogurt for a similar texture.

How to Make Blueberry Oatmeal Breakfast Bars

  1. Preheat oven to 350°F (175°C). Line an 8×8 or 9×9 baking pan with parchment paper for easy removal.

  2. In a large bowl, mix together oats, flour, cinnamon, salt, and baking powder.

  3. In another bowl, whisk honey (or maple syrup), applesauce, melted coconut oil, egg, and vanilla extract until smooth.

  4. Pour the wet mixture into the dry ingredients and mix until fully combined.

  5. Gently fold in the blueberries. If using frozen, toss them in a little flour first to prevent bleeding.

  6. Spread the batter evenly into the prepared baking pan.

  7. Bake for 35–40 minutes or until the top is golden and a toothpick comes out mostly clean.

  8. Let cool completely before slicing into bars.

Mix-ins to Try

– Chopped walnuts or pecans for crunch
– Mini dark chocolate chips for a hint of indulgence
– Unsweetened coconut flakes
– Lemon zest to brighten the flavor
– A swirl of almond or peanut butter before baking

Blueberry Oatmeal Breakfast Bars [50 Minutes]

Recipe Tips for Blueberry Oatmeal Breakfast Bars

– Don’t overmix the batter once you add the flour to keep the texture tender.
– Use parchment paper to lift the bars out easily and slice cleanly.
– If using frozen berries, do not thaw before adding to prevent excess moisture.
– Store in the fridge for firmer bars or at room temperature for softer texture.
– Add a glaze of powdered sugar and lemon juice for a sweet finish.

Storage Instructions

– Room Temperature: Store in an airtight container for up to 3 days.
– Refrigerator: Keeps well for 5–7 days in a sealed container.
– Freezer: Freeze individually wrapped bars for up to 3 months. Reheat in the microwave or thaw overnight.

Recipe Variations

– Vegan Blueberry Oatmeal Bars: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) and maple syrup.
– High-Protein Bars: Add a scoop of vanilla protein powder and increase the applesauce to keep them moist.
– Low-Sugar Version: Reduce sweetener by half and add extra fruit for natural sweetness.
– Crumble-Topped Bars: Sprinkle reserved oat mixture on top for a streusel-like texture.

Blueberry Oatmeal Breakfast Bars [50 Minutes]

FAQs – Blueberry Oatmeal Breakfast Bars

Q: Can I use quick oats instead of rolled oats?
Yes, but the texture will be softer. Rolled oats give more chew and structure.

Q: Can I make this recipe gluten-free?
Absolutely! Use certified gluten-free oats and replace the whole wheat flour with almond or oat flour.

Q: Can I make these bars without eggs?
Yes, use a flax egg or 1/4 cup mashed banana as a substitute.

Q: Are these bars kid-friendly?
Definitely! They’re naturally sweetened and full of nutrients, making them a great school snack.

Q: Can I double the recipe?
Yes, double and bake in a 9×13 pan. You may need to increase the bake time slightly.

Start your day the delicious and nutritious way with these Blueberry Oatmeal Breakfast Bars. Packed with flavor, fiber, and feel-good ingredients, this easy recipe is perfect for busy mornings or healthy snacking any time of day. Whether you’re meal prepping for the week or baking with kids, this recipe will quickly become a go-to favorite!

 

Blueberry Oatmeal Breakfast Bars [50 Minutes]

Blueberry Oatmeal Breakfast Bars [50 Minutes]

These Blueberry Oatmeal Breakfast Bars are a healthy and delicious way to start your day. They are soft, slightly chewy, and packed with juicy blueberries. Perfect for meal prep or a grab-and-go breakfast!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Rest time 5 minutes
Total Time 50 minutes
Course Breakfast, Snack
Cuisine American
Servings 9

Equipment

  • Mixing bowls
  • Measuring cups
  • Measuring spoons
  • Spatula
  • 8x8 baking dish
  • Parchment paper
  • Oven

Ingredients
  

  • 1 ½ cups old-fashioned rolled oats
  • ½ cup whole wheat flour
  • 1 tsp baking powder
  • ½ tsp cinnamon
  • ¼ tsp salt
  • ¼ cup coconut oil melted
  • ⅓ cup maple syrup
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup milk of choice
  • 1 cup fresh or frozen blueberries

Instructions
 

  • Preheat oven to 350°F (175°C). Line an 8x8 baking dish with parchment paper.
  • In a large bowl, mix oats, flour, baking powder, cinnamon, and salt.
  • In another bowl, whisk together melted coconut oil, maple syrup, egg, vanilla, and milk.
  • Combine wet and dry ingredients until fully incorporated.
  • Gently fold in the blueberries.
  • Spread mixture evenly in the baking dish.
  • Bake for 30-35 minutes until golden and set.
  • Cool for 5 minutes, then slice into bars and serve.

Notes

You can substitute the maple syrup with honey if preferred. Use dairy-free milk to make it vegan. Store leftovers in an airtight container for up to 4 days or freeze for longer storage.
Keyword baked oats, blueberry, breakfast bars, easy recipe, healthy snack, meal prep, oatmeal
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Easy Edible Cookie Dough Recipe - House of Nash Eats

Easy Edible Cookie Dough Recipe

by Maria

Craving cookie dough but don’t want to risk eating raw eggs or uncooked flour? This Easy Edible Cookie Dough Recipe is your solution! Safe, delicious, and made with ingredients you can eat straight from the bowl, this edible cookie dough will satisfy your sweet tooth without the need for baking. Whether you’re making it for a quick snack, a party treat, or a fun dessert, it’s guaranteed to be a hit!

Easy Edible Cookie Dough Recipe - House of Nash Eats

Ingredients

To make this Easy Edible Cookie Dough, you’ll need:

  • 1 cup all-purpose flour (heat-treated to kill bacteria – see below)

  • 1/2 cup unsalted butter, softened

  • 1/2 cup brown sugar, packed

  • 2 tablespoons granulated sugar

  • 1 teaspoon vanilla extract

  • 2 tablespoons milk (whole milk works best)

  • 1/2 teaspoon salt

  • 1/2 cup mini chocolate chips (or more if desired)

How to Heat-Treat Flour:

To make the flour safe to eat, simply spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes. Stir halfway through to ensure even heating. Let it cool completely before using in the recipe.

Substitutions

  • Dairy-Free – Use dairy-free butter and almond or oat milk.

  • Flour – You can use almond flour or oat flour for a gluten-free option.

  • Sweetener – For a healthier twist, substitute the sugars with maple syrup or coconut sugar.

  • Add-ins – Mix in your favorite add-ins like white chocolate chips, M&Ms, or crushed nuts.

How to Make Easy Edible Cookie Dough

Step 1: Prepare the Flour

  1. If you haven’t done so already, heat-treat the flour by baking it at 350°F (175°C) for 5-7 minutes, then allow it to cool completely.

Step 2: Cream the Butter and Sugar

  1. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and creamy, about 2 minutes.

Step 3: Add the Wet Ingredients

  1. Add the vanilla extract and milk, mixing until fully incorporated.

Step 4: Mix in the Flour and Salt

  1. Gradually add the heat-treated flour and salt to the butter mixture, stirring until the dough comes together.

Step 5: Add Chocolate Chips

  1. Fold in the mini chocolate chips or any other mix-ins of your choice.

Step 6: Serve and Enjoy

  1. Scoop the dough into bite-sized balls or serve directly from the bowl with a spoon. Enjoy immediately, or refrigerate for up to a week!

Easy Edible Cookie Dough Recipe - House of Nash Eats

Mix-Ins

  • Other Chocolate – Try adding milk chocolate chips, dark chocolate chunks, or white chocolate chips for a unique twist.

  • Nuts – Add in some chopped walnuts, pecans, or almonds for a crunchy texture.

  • Candy – Mix in mini M&Ms, Reese’s Pieces, or crushed Oreos for extra flavor and color.

Recipe Tips

  • Soft Butter – Make sure your butter is softened to room temperature so it mixes easily with the sugar.

  • Chill the Dough – If you prefer firmer dough, refrigerate the dough for 30 minutes before eating.

  • Use a Cookie Scoop – For evenly sized dough balls, use a cookie scoop or melon baller.

Storage Instructions

Refrigeration:

Store the cookie dough in an airtight container in the refrigerator for up to 1 week.

Freezing:

You can freeze the dough for up to 2 months. Scoop the dough into balls and place them on a baking sheet. Freeze until solid, then transfer to a sealed container or freezer bag.

Reheating:

This cookie dough is meant to be eaten raw, so no need for baking. Just scoop and enjoy!

Recipe Variations

  • Chocolate Chip Cookie Dough Brownies – Press this cookie dough into a pan and top with brownie batter for an indulgent treat.

  • Vegan Edible Cookie Dough – Use vegan butter and almond milk to make this a dairy-free treat.

  • Peanut Butter Cookie Dough – Add peanut butter to the dough and top with mini peanut butter cups for extra flavor.

Easy Edible Cookie Dough Recipe - House of Nash Eats

FAQs

Is it safe to eat raw flour?

Yes, as long as you heat-treat the flour before using it, it’s perfectly safe to eat raw.

Can I bake this cookie dough?

This recipe is designed to be eaten raw, but if you want to bake it, simply scoop the dough onto a baking sheet and bake at 350°F (175°C) for 8-10 minutes, or until golden.

How long will this edible cookie dough last?

This cookie dough will last up to 1 week in the refrigerator, or up to 2 months in the freezer.

This Easy Edible Cookie Dough is the ultimate sweet treat for those who can’t resist the allure of raw cookie dough but want to enjoy it safely! 🍪🍫 Try it today for an indulgent, no-bake dessert that everyone will love.

Easy Edible Cookie Dough Recipe - House of Nash Eats

Easy Edible Cookie Dough Recipe - House of Nash Eats

This edible cookie dough is perfect for those cookie dough cravings, with a sweet, buttery flavor and a soft, chewy texture. It’s eggless and safe to eat raw, making it an ideal snack or topping for ice cream, cakes, or just enjoyed by the spoonful!
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Snack
Cuisine American
Servings 5

Equipment

  • Mixing bowl
  • Spoon or spatula
  • Measuring cups and spoons

Ingredients
  

  • 1 cup all-purpose flour
  • ½ cup unsalted butter softened
  • ¾ cup brown sugar packed
  • 2 tbsp granulated sugar
  • 2 tbsp milk or more for desired consistency
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • ½ cup chocolate chips or more if desired

Instructions
 

Step 1: Prepare the Flour

  • To ensure the flour is safe to eat, heat treat it. To do so, place the flour on a baking sheet and bake at 350°F (175°C) for about 5 minutes or microwave it in 30-second intervals until it reaches 160°F. Let it cool completely.

Step 2: Mix the Dough

  • In a mixing bowl, cream together the butter, brown sugar, and granulated sugar until fluffy.
  • Stir in the vanilla extract and salt.
  • Gradually add the heat-treated flour and mix until smooth.
  • Add milk a little at a time until the dough reaches your desired consistency.

Step 3: Add the Chocolate Chips

  • Fold in the chocolate chips or any other mix-ins you prefer (like sprinkles, nuts, or mini candies).

Step 4: Enjoy!

  • Scoop the dough into bowls or enjoy by the spoonful! For added indulgence, serve with a side of ice cream or spread it on cookies or waffles.

Pro Tips:

  • ✔ Customize your dough – Add different types of chocolate chips (dark, white, milk) or candy pieces like M&Ms.
  • ✔ Vegan option – Use vegan butter and substitute plant-based milk for dairy.
  • ✔ Chill the dough – If you prefer a firmer dough, refrigerate for about 30 minutes before serving.

Storage & Meal Prep Tips:

  • Fridge: Store in an airtight container in the refrigerator for up to 1 week.
  • Freezer: Freeze the dough for up to 3 months. Scoop into balls and freeze, then thaw when you want to enjoy it.
Keyword edible cookie dough, eggless cookie dough, safe to eat raw
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Old Fashioned Rolled Sugar Cookiea

Old Fashioned Rolled Sugar Cookiea

by Maria

There’s something timeless and comforting about an Old Fashioned Rolled Sugar Cookie. These classic cookies are soft, buttery, and perfectly sweet—ideal for decorating or enjoying as-is. Whether you’re baking them for holidays, birthdays, or just because, this tried-and-true recipe delivers that nostalgic homemade taste every time. With a dough that’s easy to roll and cut, and a texture that’s soft but sturdy, these are the best sugar cookies for frosting, sprinkles, or a simple dusting of sugar.

Old Fashioned Rolled Sugar Cookiea

Ingredients

  • 1 cup (2 sticks) unsalted butter, softened

  • 1 ½ cups granulated sugar

  • 2 large eggs

  • 1 ½ teaspoons vanilla extract

  • ½ teaspoon almond extract (optional but delicious)

  • 2 ¾ cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

Optional for topping: sanding sugar or icing for decorating

Substitutions

  • Butter: Substitute with vegan butter for a dairy-free version.

  • Almond extract: Omit or replace with lemon or maple extract.

  • Flour: Use a 1:1 gluten-free baking blend to make gluten-free sugar cookies.

  • Sugar: Coconut sugar can be used, though it will slightly darken the cookies and change the flavor.

How to Make Old Fashioned Rolled Sugar Cookie

Step 1: Cream Butter and Sugar

In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy (about 2–3 minutes using a wooden spoon or electric hand mixer).

Step 2: Add Eggs and Flavoring

Beat in the eggs one at a time, followed by the vanilla and optional almond extract.

Step 3: Mix Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a smooth dough forms.

Step 4: Chill the Dough

Divide the dough in half, flatten into discs, and wrap in plastic wrap. Chill for at least 1 hour (or overnight for best results).

Step 5: Roll and Cut

Preheat the oven to 375°F (190°C). Roll out dough on a lightly floured surface to ¼-inch thickness. Use your favorite cookie cutters to cut shapes.

Step 6: Bake

Place cookies on a parchment-lined baking sheet and bake for 8–10 minutes or until edges are just beginning to turn golden. Let cool on the sheet for 2 minutes before transferring to a wire rack.

Step 7: Decorate or Enjoy

Once cooled, decorate with royal icing, buttercream, or sprinkles—or keep them simple and classic.

Old Fashioned Rolled Sugar Cookiea

Mix-ins & Flavor Enhancers

  • Zest: Add lemon or orange zest for a citrus twist.

  • Spices: Mix in a pinch of nutmeg or cinnamon for a warm flavor.

  • Extracts: Swap almond extract with coconut, maple, or peppermint extract for seasonal flair.

Recipe Tips

  • Chill well: Chilled dough is easier to roll and keeps the cookie shape intact.

  • Flour wisely: Use just enough flour to prevent sticking—too much can toughen the dough.

  • Even thickness: Roll dough evenly to ensure uniform baking.

  • Underdone is perfect: Cookies should look slightly underbaked when pulled from the oven—they’ll finish setting as they cool.

Storage Instructions

  • Room Temp: Store in an airtight container for up to 1 week.

  • Freezing Dough: Wrap and freeze dough discs for up to 3 months. Thaw in fridge before rolling.

  • Freezing Baked Cookies: Store undecorated cookies in layers with wax paper for up to 2 months.

Recipe Variations

  • Holiday Sugar Cookies: Add festive food coloring or shaped sprinkles.

  • Chocolate Dipped: Dip half of each cookie in melted chocolate and sprinkle with nuts or coconut.

  • Jam-Filled Cut-Outs: Make sandwich cookies with a layer of jam in the middle.

  • Iced Sugar Cookies: Decorate with royal icing or glaze for a bakery-worthy finish.

FAQs

Can I make Old Fashioned Rolled Sugar Cookie dough ahead of time?

Yes! The dough can be made and refrigerated for up to 3 days or frozen for 3 months.

Why is my dough too sticky to roll?

It likely needs more chill time or a light dusting of flour on your work surface.

How do I keep cookies from spreading too much?

Make sure the dough is chilled and the baking sheet is not warm when placing dough onto it.

Can I decorate these cookies after baking?

Absolutely. These cookies hold their shape beautifully and are perfect for decorating with icing, fondant, or sprinkles.

These Old Fashioned Rolled Sugar Cookies are soft, buttery, and delightfully nostalgic—perfect for every occasion from holidays to everyday treats. With just a few pantry staples and one good roll-out, you’ll have a batch of cookies that taste like they came straight from grandma’s kitchen.

Old Fashioned Rolled Sugar Cookiea

Old Fashioned Rolled Sugar Cookie

This Old Fashioned Rolled Sugar Cookie recipe brings back the nostalgic taste of buttery, tender cookies perfect for cutting into festive shapes. With a smooth dough that's easy to roll and a classic vanilla flavor, these cookies hold their shape beautifully and are ideal for decorating with icing or sprinkles. Perfect for holidays, birthdays, or any occasion that needs a sweet, homemade touch.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 8 minutes
Rest time (chill dough) 30 minutes
Total Time 58 minutes
Course Dessert, Snack
Cuisine American
Servings 24 Cookies

Equipment

  • Mixing bowls
  • Electric mixer
  • Measuring cups and spoons
  • Rolling Pin
  • Cookie cutters
  • Baking sheets
  • Parchment paper
  • Cooling rack

Ingredients
  

  • 1 cup 226g unsalted butter, softened
  • 1 cup 200g granulated sugar
  • 1 large egg
  • 1 ½ tsp vanilla extract
  • 2 ½ cups 310g all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt

Instructions
 

  • In a large bowl, cream together the butter and sugar until light and fluffy.
  • Beat in the egg and vanilla extract until fully combined.
  • In a separate bowl, whisk together the flour, baking powder, and salt.
  • Gradually add the dry ingredients to the wet mixture, mixing until a dough forms.
  • Divide the dough into two disks, wrap in plastic wrap, and chill for 30 minutes.
  • Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  • Roll out the dough on a floured surface to ¼-inch thickness. Cut into shapes using cookie cutters.
  • Place cookies 1 inch apart on the baking sheet and bake for 8–10 minutes, or until edges are lightly golden.
  • Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.
  • Decorate as desired or enjoy plain!

Notes

  • Chilling the dough helps prevent the cookies from spreading.
  • Don’t overbake—edges should be lightly golden, not brown.
  • Store cookies in an airtight container for up to 1 week or freeze for up to 3 months.
Keyword classic sugar cookie, holiday cookies, Old fashioned sugar cookie, rolled sugar cookie
Tried this recipe?Let us know how it was!

1 comment
0 FacebookTwitterPinterestEmail
Sheet Pan Pancakes

Sheet Pan Pancakes

by Maria

Elevate your breakfast game with these Sheet Pan Pancakes – the ultimate solution for feeding a crowd with minimal cleanup! Perfect for lazy weekend mornings or busy weekdays, this recipe transforms traditional pancakes into a single, large, golden sheet pan of fluffy goodness. With easy preparation and endless customization options, Sheet Pan Pancakes are sure to become your new go-to comfort food.

Sheet Pan Pancakes

Ingredients for Sheet Pan Pancakes

  • Dry Ingredients:

    • 2 cups all-purpose flour
    • 2 tablespoons granulated sugar
    • 1 tablespoon baking powder
    • ½ teaspoon salt

  • Wet Ingredients:

    • 2 large eggs
    • 1 ¾ cups milk
    • ¼ cup melted unsalted butter
    • 1 teaspoon vanilla extract

  • For Topping (Optional):

    • Fresh berries, sliced bananas, or chocolate chips
    • Maple syrup and extra butter for serving

Substitutions for Sheet Pan Pancakes

  • Flour Alternatives: Swap all-purpose flour with whole wheat flour or a gluten-free blend for a healthier twist
  • Milk Options: Use almond, soy, or coconut milk in place of dairy milk
  • Egg Replacement: For a vegan version, replace eggs with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water)
  • Butter: Substitute melted butter with coconut oil or a dairy-free butter alternative

Sheet Pan Pancakes

How to Make Sheet Pan Pancakes

  1. Preheat & Prepare: Preheat your oven to 425°F (220°C). Lightly grease a rimmed sheet pan to ensure easy removal.
  2. Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
  3. Combine Wet Ingredients: In a separate bowl, beat the eggs and mix in milk, melted butter, and vanilla extract.
  4. Form the Batter: Pour the wet ingredients into the dry ingredients and stir gently until just combined. It’s okay if the batter is a little lumpy.
  5. Spread on Sheet Pan: Pour the batter onto the prepared sheet pan. Use a spatula to evenly spread the batter to form a consistent layer.
  6. Add Toppings: Sprinkle your favorite mix-ins such as fresh berries, sliced bananas, or chocolate chips evenly over the batter.
  7. Bake: Place the sheet pan in the oven and bake for 15-20 minutes or until the pancakes are puffed up and golden. A toothpick inserted in the center should come out clean.
  8. Serve & Enjoy: Remove from the oven, slice into squares, and serve warm with a drizzle of maple syrup and a pat of butter.

Mix-ins for Sheet Pan Pancakes

Recipe Tips for Sheet Pan Pancakes

  • Even Spread: Ensure the batter is spread evenly on the sheet pan for uniform thickness and cooking
  • Rest Time: Let the batter sit for 5 minutes before baking to enhance fluffiness
  • Watch Closely: Keep an eye on the pancakes as they bake; oven times may vary
  • Easy Serving: Use a pizza cutter for clean, even slices once baked

Storage for Sheet Pan Pancakes

  • Refrigerator: Store leftover pancakes in an airtight container for up to 2 days
  • Reheating: Warm in a toaster oven or microwave; a quick crisp in a skillet will restore freshness
  • Freezer: Cool completely, then layer with parchment paper and freeze for up to 2 months. Reheat in a toaster oven for best results

Sheet Pan Pancakes Variations

  • Savory Style: Omit the sugar and vanilla, then top with grated cheese, herbs, and crispy bacon pieces
  • Buttermilk Version: Replace milk with buttermilk for extra tang and tenderness
  • Vegan Pancakes: Use a flax egg, plant-based milk, and dairy-free butter to create an entirely vegan option
  • Gluten-Free Pancakes: Choose a high-quality gluten-free flour blend for a similar texture and taste

FAQs for Sheet Pan Pancakes

Q: Can I customize the toppings on Sheet Pan Pancakes?
A: Absolutely! You can add a variety of fruits, nuts, or even savory toppings like herbs and cheese based on your preference.

Q: How do I ensure my pancakes stay fluffy?
A: Avoid overmixing the batter and allow it to rest for a few minutes before baking. This helps develop the perfect light and airy texture.

Q: Can these pancakes be made ahead of time?
A: Yes, you can bake them ahead, store in an airtight container, and reheat in a toaster oven or microwave for a quick breakfast.

Q: Is this recipe adaptable for dietary restrictions?
A: Definitely! With substitutions like gluten-free flour, plant-based milk, and flax eggs, you can easily tailor the recipe to suit your dietary needs.

Sheet Pan Pancakes

Final Thoughts on Sheet Pan Pancakes

These Sheet Pan Pancakes offer an effortless way to serve a delicious, crowd-pleasing breakfast with minimal cleanup. Their versatility allows you to tailor the recipe to your taste, whether you prefer a sweet treat or a savory twist. Enjoy the convenience and flavor of this all-in-one pancake recipe and start your day with a slice of perfection!

Sheet Pan Pancakes

Sheet Pan Pancakes

Say goodbye to flipping pancakes one by one! These Sheet Pan Pancakes are a lazy cook's dream—just mix, pour, bake, and slice! Perfect for meal prep, feeding a crowd, or busy mornings, they come out light, fluffy, and golden brown every time.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
25 minutes
Course Breakfast, Brunch
Cuisine American, Comfort Food
Servings 9

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups & spoons
  • 9x13-inch sheet pan
  • Parchment paper

Ingredients
  

Dry Ingredients:

  • 2 cups all-purpose flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt

Wet Ingredients:

  • 2 large eggs
  • 1 ¾ cups buttermilk or milk + 1 tbsp vinegar
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract

Optional Toppings (Before Baking):

  • Chocolate chips 🍫
  • Blueberries 🫐
  • Sliced bananas 🍌
  • Chopped nuts 🌰
  • Sprinkles 🎉

Toppings (After Baking):

  • Maple syrup 🍁
  • Butter 🧈
  • Whipped cream 🍦

Instructions
 

  • Preheat & Prep the Pan
  • Preheat oven to 425°F (220°C).
  • Line a 9x13-inch sheet pan with parchment paper or grease well with butter.
  • Mix the Dry Ingredients
  • In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
  • Mix the Wet Ingredients
  • In another bowl, whisk together eggs, buttermilk, melted butter, and vanilla extract until smooth.
  • Combine & Pour
  • Gently pour the wet ingredients into the dry ingredients.
  • Stir until just combined (do not overmix; lumps are okay!).
  • Pour batter into the prepared sheet pan and spread evenly.
  • Add Toppings & Bake
  • Sprinkle chocolate chips, blueberries, or your favorite toppings on top.
  • Bake for 12-15 minutes, until golden brown and a toothpick comes out clean.
  • Slice & Serve!
  • Let cool slightly, then slice into squares or bars.
  • Serve with maple syrup, butter, or whipped cream.
  • Pro Tips for Perfect Sheet Pan Pancakes:
  • ✔ Use buttermilk – It makes them extra fluffy and tender.
  • ✔ Don’t overmix – A few lumps = soft pancakes.
  • ✔ Check at 12 minutes – Oven times vary, so don’t overbake!
  • ✔ Double the recipe for a larger batch in a bigger sheet pan.

Notes

  • No buttermilk? Use 1 ¾ cups milk + 1 tbsp vinegar (let sit 5 min).
  • Dairy-free? Swap milk for almond milk and butter for coconut oil.
  • Gluten-free? Use a 1:1 gluten-free flour blend.
  • Make ahead? Store in an airtight container for 3 days or freeze for up to 2 months.
Keyword baked pancakes, easy pancakes, oven pancakes, sheet pan breakfast
Tried this recipe?Let us know how it was!

0 comment
0 FacebookTwitterPinterestEmail
Newer Posts
Older Posts
joincasino