I’m always craving chewy chocolate chips cookies, but sometimes they just don’t feel festive enough. But if I bake one big cookie—with frosting and sprinkles on top for good measure—and call it a cake, I have the best of both worlds. It’s the perfect dessert for birthdays, graduation parties, and basically any time you want to say “Congrats!”

Tips for Beginners

• When measuring flour, use the spoon-and-level method. Simply add the flour to a dry measuring cup, and level it off the top. It should not be packed or heaping.
• Don’t over-mix the batter or it will become tough when it bakes in the oven, and we want to make sure it comes out soft and chewy!
• To soften the butter, it’s best to set the sticks out on the countertop for a couple of hours before using. If you’re in a time pinch, place them in the microwave for 5-10 seconds at a time until they become soft to the touch, but not melted.

Print

Cookie Cake Recipe

Make a soft and chewy cookie cake from scratch in under 1 hour with typical baking ingredients and a round cake pan. Chocolate chips and chocolate buttercream make this dessert party-ready!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 10

Calories 586kcal

Author Krista Teigen

Equipment

• 9-inch Round Cake Pan

Ingredients

Cookie Cake:

• ¾ cup butter softened
• ½ cup granulated sugar
• ½ cup brown sugar
• 2 eggs
• 1½ teaspoons pure vanilla extract
• 2½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1¼ cups chocolate chips

Chocolate Buttercream Frosting:

• ¼ cup butter softened
• 2 cups powdered sugar divided
• ⅓ cup unsweetened cocoa powder
• 1 teaspoon pure vanilla extract
• 2 tablespoons milk
• colored sprinkles

Instructions

For the Cookie Cake:

• Preheat the oven to 350℉.
• In a large bowl, cream the butter and sugars with an electric mixer. Beat in the eggs and vanilla extract until incorporated.
  ¾ cup butter, ½ cup granulated sugar, ½ cup brown sugar, 2 eggs, 1½ teaspoons pure vanilla extract
• In a separate bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition. Stir the chocolate chips into the batter.
  2½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, 1¼ cups chocolate chips
  
• Press the dough into a 9-inch round cake pan.
  
• Bake for 15-20 minutes until the edges are golden brown.
  
• Let the cookie cake cool.

For the Frosting:

• For the frosting, beat the butter and 1 cup powdered sugar in a large bowl.
  ¼ cup butter, 2 cups powdered sugar
• Add in the cocoa powder, vanilla extract and whole milk. Then, beat until smooth.
  ⅓ cup unsweetened cocoa powder, 1 teaspoon pure vanilla extract, 2 tablespoons milk
• Add in the remaining powdered sugar, ½ cup at a time, beating until smooth after each addition. Beat in another tablespoon or 2 of milk if needed.
• Add the frosting to the cake by piping designs onto the cake, or simply spreading it over the top.
  
• Top the frosting with colorful sprinkles.
  colored sprinkles

Video

Notes

• I like whole milk for the frosting because it creates a thicker, creamier texture. You can substitute other milks or creams as needed, but you may get varying textures and consistencies.
• I made this recipe using a 9-inch round cake pan so you won’t need to buy a special pan just for this one dessert. Cookie cake pans are available, but you will need to adjust the baking time since they are usually in the 10-11 inch range.

Nutrition

Calories: 586kcal | Carbohydrates: 85g | Protein: 5g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 82mg | Sodium: 247mg | Potassium: 180mg | Fiber: 2g | Sugar: 57g | Vitamin A: 620IU | Calcium: 48mg | Iron: 2mg

How to Make a Cookie Cake Step-by-Step

Gather all your ingredients together.

Mix together the batter: Preheat the oven to 350℉. In a large bowl, use an electric mixer to cream ¾ cup of softened butter, ½ cup of granulated sugar, and ½ cup of brown sugar. Then beat in the 2 eggs and 1 ½ teaspoons of vanilla extract until incorporated.

In a separate bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the flour mixture to the bowl of wet ingredients, little by little, beating lightly after each addition. Then stir 1 ¼ cups of chocolate chips into the batter.

Transfer to a cake pan: Press the dough into a 9-inch round cake pan to create a flat, even layer. Sprinkle extra chocolate chips on top if desired, and gently press them into the dough.

Bake: Bake the chocolate chip cookie cake in a preheated oven for 15-20 minutes, or until the edges are golden brown. Let it cool in the pan while you make the frosting.

Make the frosting: Beat ¼ cup of softened butter and 1 cup of powdered sugar in a large bowl. Add in ⅓ cup of unsweetened cocoa powder, 1 teaspoon of pure vanilla extract, and 2 tablespoons of whole milk. Then, beat until smooth. Next, add in 1 more cup of powdered sugar (½ cup at a time, beating until smooth after each addition). Beat in another tablespoon or 2 of milk if needed.

Decorate: Remove the cookie cake from the pan once it has fully cooled. Then frost by piping designs on top, or simply spread it over the top. Finish with colorful sprinkles and other decorations if desired!

How to Store

This chocolate chip cookie cake can be stored at room temperature for 1 day, or for 3 days in the refrigerator, if frosted. Without frosting, it can be stored at room temperature up to 3-4 days.

Serving Suggestions

Slices of this homemade cookie cake always taste better with a glass of milk or a scoop of ice cream, especially when it’s served warm! If you don’t want to use the chocolate buttercream in the recipe card, use your favorite frosting (homemade or store-bought) instead. It also tastes great served with whipped cream, chocolate sauce, or even a little caramel drizzle.

More Celebratory Dessert Recipes To Try

Cakes + Cupcakes

Funfetti Sheet Cake

Desserts

Cosmic Brownies

Desserts

Lofthouse Cookies

Desserts

Oreo Cake (Creamy Oreo Poke Cake)

The post Cookie Cake appeared first on The Cookie Rookie®.

Every time I make this rocky road fudge, I end up immediately making a second batch. Why, you ask? Because my husband and kids gobble up the first one before I even have a chance to cut it up. This fudge is rich, creamy, and chock full of yummy marshmallows and nuts. It’s so simple to make with sweetened condensed milk– no complicated fumbling with a thermometer required! It’s basically foolproof, and it tastes amazing!

How to Store

Store leftover rocky road fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold or at room temperature.

Print

Rocky Road Fudge Recipe

This irresistibly sweet and salty rocky road fudge is packed with fluffy marshmallows and crunchy walnuts!

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 16 squares

Calories 333kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• 9×9-inch Baking Pan

Ingredients

• 3 cups mini marshmallows 129 grams, divided
• 2½ cups semisweet chocolate chips 425 grams
• 2 tablespoons unsalted butter 28 grams (¼ stick)
• 14 ounces sweetened condensed milk 396 grams (1 can)
• 1 cup chopped walnuts 113 grams
• 1 teaspoon pure vanilla extract 4 grams

Instructions

• Place the marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper.
  3 cups mini marshmallows
• Add the chocolate chips, butter, and sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.
  2½ cups semisweet chocolate chips, 2 tablespoons unsalted butter, 14 ounces sweetened condensed milk
  
• Stir in the walnuts and vanilla.
  1 cup chopped walnuts, 1 teaspoon pure vanilla extract
  
• Let the mixture sit for a few minutes to cool down.
• Add 2½ cups of the chilled marshmallows to the chocolate mixture. Gently stir to combine.
  3 cups mini marshmallows
  
• Pour the whole mixture into the prepared pan. Top with the remaining ½ cup of marshmallows.
  
• Chill in the fridge for 2-3 hours until set.
• Remove the fudge from the pan and cut into squares.

Notes

Storage: Store rocky road fudge in an airtight container at room temperature for up to 1 week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months.

Nutrition

Serving: 1square | Calories: 333kcal | Carbohydrates: 37g | Protein: 5g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 42mg | Potassium: 285mg | Fiber: 3g | Sugar: 29g | Vitamin A: 125IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 2mg

How to Make Rocky Road Fudge Step by Step

Melt the Chocolate: Place 3 cups of mini marshmallows in the freezer to chill while you prepare the fudge. Grease a 9×9-inch square baking pan and line it with parchment paper. Add 2½ cups of semisweet chocolate chips, 2 tablespoons of unsalted butter, and 14 ounces (1 can) of sweetened condensed milk to a saucepan over medium heat. Mix with a spatula until the chocolate is melted.

Add the Walnuts: Stir in 1 cup of chopped walnuts and 1 teaspoon of vanilla extract. Let the mixture sit for a few minutes to cool down.

Add the Marshmallows: Add 2½ cups of the chilled mini marshmallows to the chocolate mixture. Gently stir to combine.

Chill the Fudge: Pour the whole mixture into the prepared pan. Top with the remaining ½ cup of mini marshmallows. Chill in the fridge for 2-3 hours until set. Remove the fudge from the pan and cut into squares.

More Fudge Recipes to Try!

Desserts

Salted Caramel Chocolate Fudge

Desserts

Fantasy Fudge Recipe (Marshmallow Cream Fudge)

Desserts

Peanut Butter Cup Fudge

Desserts

Strawberry Fudge

The post Rocky Road Fudge appeared first on The Cookie Rookie®.

Banana bread is one of my favorite breakfast foods in the entire world. It’s so moist and flavorful Recently, I was thinking about how I could make banana bread even better, and I thought, why not add my favorite spread, Nutella?! Well, folks, this Nutella banana bread turned out better than I could’ve hoped. It’s nutty, chocolatey, sweet, and so tasty!

What’s in This Nutella Banana Bread Recipe?

• Flour: All-purpose flour gives this bread its structure. For gluten-free Nutella banana bread, use a gluten-free 1:1 baking flour in place of the all-purpose flour.
• Leavening: Baking soda and baking powder pull double-duty to help this dense bread rise in the oven.
• Butter: Unsalted butter adds moisture, richness, and flavor to the bread. If using salted butter, omit the kosher salt from the recipe. Coconut or vegetable oil also work.
• Bananas: I used 6 ripe bananas for moisture and flavor.
• Sugar: I used both brown and granulated sugar for sweetness and flavor. Both light and dark brown sugar work equally well.
• Eggs: Help bind the batter and enrich the bread.
• Vanilla: Pure vanilla extract adds warmth to the batter.
• Nutella: I swirled this chocolate hazelnut spread into the batter for a nutty flavor in every bite.

Success Tips and “Making it Easy”

• Spoon and level the dry ingredients for the best results.
• Use very ripe bananas with many brown/black spots for the sweetest banana bread. Underripe bananas will not mash well and will not taste as sweet.
• Use a fork or potato masher to mash the bananas. You can also process them in a food processor or blender.
• Don’t overmix the batter; otherwise, the banana bread will be tough.
• Microwave the Nutella so that it is soft and spreads easily.
• Don’t add more Nutella than is called for, or it could cause your bread to be too heavy and underbaked in the middle. 

How to Store and Reheat

Store leftover Nutella banana bread in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 6 days. Enjoy at room temperature or slightly warmed in the microwave.

Freeze Nutella banana bread whole or in individual slices, tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil, for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

Serving Suggestions

Enjoy a slice of this sweet banana Nutella bread with a chocolate coffee or an iced chai latte. It’s the perfect sweet treat for a morning pick-me-up or an afternoon snack. I’ve heard rumors it pairs well with fuzzy PJs and a good movie, too!

Print

Nutella Banana Bread Recipe

Nutella Banana Bread takes a scrumptious homemade banana bread and makes it even better with a swirl of chocolatey Nutella!

Step-by-step photos can be seen below the recipe card.

Course Bread, Breakfast, Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 slices

Calories 489kcal

Author Becky Hardin

Equipment

• Kitchen Scale (optional)
• 9×5-inch loaf pan
• Hand Mixer

Ingredients

• 2 cups all-purpose flour 240 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon baking powder 2 grams
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, melted (1 stick)
• 6 ripe bananas mashed (about 3 cups or 675 grams)
• ½ cup brown sugar 107 grams
• ¼ cup granulated sugar 50 grams
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• ½ cup Nutella 135 grams, store-bought or homemade

Instructions

• Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat oven to 350°F.
  
• In a medium bowl, whisk the flour, baking soda, baking powder, and salt together. Set aside.
  2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
  
• Using a hand mixer, beat the butter, bananas, brown sugar, sugar, eggs, and vanilla together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.
  ½ cup unsalted butter, 6 ripe bananas, ½ cup brown sugar, ¼ cup granulated sugar, 2 large eggs, 1 teaspoon pure vanilla extract
  
• Place the Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned.
  ½ cup Nutella
• Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.
  
• Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean.
• Allow the bread to cool for 15 minutes before slicing.
  

Notes

• You can omit the Nutella, or replace it with an equal amount of another butter, such as peanut butter, almond butter, cashew butter, or Biscoff!
• Feel free to add mix-ins, such as chocolate chips, chopped nuts, or dried fruits.
• If you prefer muffins, you’ll love these banana Nutella muffins!

Storage: Store Nutella banana bread in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 6 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 489kcal | Carbohydrates: 76g | Protein: 7g | Fat: 19g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 71mg | Sodium: 339mg | Potassium: 464mg | Fiber: 4g | Sugar: 41g | Vitamin A: 471IU | Vitamin C: 8mg | Calcium: 65mg | Iron: 3mg

How to Make Nutella Banana Bread Step by Step

Prep: Spray a 9×5-inch loaf pan with nonstick spray and line it with a piece of parchment paper. Preheat your oven to 350°F.

Whisk the Dry: In a medium bowl, whisk 2 cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt together. Set aside.

Make the Batter: Using a hand mixer, beat ½ cup (1 stick) of unsalted butter, 6 ripe bananas, ½ cup of brown sugar, ¼ cup of granulated sugar, 2 large eggs, and 1 teaspoon of pure vanilla extract together on medium speed for 3 minutes. Gently stir in the flour mixture until just combined. Set aside.

Swirl the Nutella: Place ½ cup of Nutella in a small microwave-safe bowl and warm for 30 seconds until it’s thinned. Pour half the batter into the pan. Spoon half the Nutella over the batter and swirl them together with a knife. Add the remaining batter to the pan, spoon the remaining Nutella over the top, and swirl them together with a knife.

Bake the Bread: Bake for 60-70 minutes, until a toothpick is inserted in the center of the loaf and it comes out clean. Allow the bread to cool for 15 minutes before slicing.

More Banana Bread Recipes To Try

• Chocolate Chip Banana Bread
• Chocolate Banana Bread
• Peanut Butter Cup Banana Bread
• Brown Butter Banana Bread
• Banana Bread with PB Glaze
• …Or try Banana Bread Protein Balls

The post Nutella Banana Bread appeared first on The Cookie Rookie®.

I love a classic gingerbread cookie, but these Christmas cutout cookies are even more fun to decorate. Topped with a rich and creamy royal icing, they’re beautifully vivid and flavorful, too! The cookies themselves are tender and sweet– a real crowd-pleaser. My family begs me to make these cookies every year, and my kids look forward to decorating them!

How to Store

Store leftover Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. I recommend placing a piece of wax paper between each layer of cookies to prevent them from sticking together and ruining the icing. Let thaw overnight in the refrigerator before serving at room temperature.

Print

Christmas Cutout Cookies Recipe

These Christmas cutout cookies are light, chewy, and hold their shape beautifully in the oven. So fun to decorate with the whole family!

Step-by-step photos can be seen below the recipe card.

Course cookie, Dessert

Cuisine American

Prep Time 45 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours

Total Time 2 hours hours 55 minutes minutes

Servings 42 cookies

Calories 133kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Stand Mixer
• Baking Sheet
• Rolling Pin
• Cookie Cutters (assorted Christmas shapes)
• Piping Tip Set (optional)

Ingredients

For the Cookies

• 1 cup unsalted butter 226 grams, room temperature (2 sticks)
• 1 cup granulated sugar 200 grams
• 2 large eggs 100 grams, room temperature
• 1½ teaspoons pure vanilla extract 6 grams
• ¼ teaspoon almond extract 1 gram, optional
• 3¼ cups all-purpose flour 390 grams
• 1 teaspoon baking powder 4 grams
• 1 teaspoon kosher salt 3 grams

For the Frosting

• 3 cups powdered sugar 339 grams
• 2 tablespoons milk 28 grams
• 2 tablespoons light corn syrup 39 grams
• ½ teaspoon pure vanilla extract 2 grams
• Gel food coloring optional
• Sprinkles optional

Instructions

• Cream the butter and sugar together in a stand mixer. Add in the eggs, vanilla extract, and almond extract and mix to combine.
  1 cup unsalted butter, 1 cup granulated sugar, 2 large eggs, 1½ teaspoons pure vanilla extract, ¼ teaspoon almond extract
  
• Add the flour, baking powder, and salt to the wet ingredients, mixing until incorporated.
  3¼ cups all-purpose flour, 1 teaspoon baking powder, 1 teaspoon kosher salt
  
• Gather the dough into a round ball, wrap in plastic wrap, and refrigerate for at least 2 hours.
  
• When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• Roll out the dough to ¼-inch thickness on a floured surface.
• Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.
  
• Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool.
  
• To make the icing, use a stand or hand mixer to combine the powdered sugar, milk, corn syrup, and vanilla extract.
  3 cups powdered sugar, 2 tablespoons milk, 2 tablespoons light corn syrup, ½ teaspoon pure vanilla extract
  
• If coloring the frosting, divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.
  Gel food coloring
  
• Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.
  Sprinkles
  

Notes

• Nutritional information does not include optional ingredients.

Storage: Store Christmas cutout cookies in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 133kcal | Carbohydrates: 22g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 21mg | Sodium: 71mg | Potassium: 17mg | Fiber: 0.3g | Sugar: 14g | Vitamin A: 149IU | Calcium: 11mg | Iron: 1mg

How to Make Christmas Cutout Cookies Step by Step

Mix the Wet Ingredients: Cream 1 cup of unsalted butter and 1 cup of granulated sugar together in a stand mixer. Add in 2 large eggs, 1½ teaspoons of vanilla extract, and ¼ teaspoon of almond extract and mix to combine.

Add the Dry Ingredients: Add 3¼ cups of all-purpose flour, 1 teaspoon of baking powder, and 1 teaspoon of kosher salt to the wet ingredients, mixing until incorporated.

Chill the Dough: Gather the dough into a round ball, wrap it in plastic wrap, and refrigerate for at least 2 hours. When ready to bake, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Cut the Cookies: Roll out the dough to ¼-inch thickness on a floured surface. Use your favorite cookie cutters to cut out shapes from the dough. Transfer to the prepared baking sheet.

Bake the Cookies: Bake the cookies for 8-10 minutes, or until lightly browned on the edges. Let the cookies cool completely before icing them.

Make the Icing: Use a stand or hand mixer to combine 3 cups of powdered sugar, 2 tablespoons of milk, 2 tablespoons of light corn syrup, and ½ teaspoon of vanilla extract.

Color the Icing: Divide the icing into separate bowls and stir in a few drops of food coloring until your desired shade is reached.

Ice the Cookies: Use a piping bag and tip or a regular sealable plastic bag with the corner cut off to pipe the icing onto the cookies. Top right away with sprinkles. The icing will harden in about 2 hours.

More Christmas Cookie Recipes to Try!

Cookies

Marbled Christmas Butter Cookies Recipe

Cookies

Christmas Sugar Cookies

Cookies

Splatter Paint Christmas Cookies

Cookies

M&M Christmas Cookies

The post Christmas Cutout Cookies appeared first on The Cookie Rookie®.

I wasn’t always the biggest fan of fruitcakes–they have a reputation for being dry, so I avoided those store-bought slices when I saw them on the Christmas dessert table. But my homemade recipe makes a super moist, rich, and flavorful fruit cake that totally changed my opinion of this old-fashioned dessert!

Ingredients for Fruitcake

• Dried & Candied Fruits: I used a combination of dried figs, apricots, and pineapple, plus candied cherries, raisins, and crystallized ginger. Chop everything up into small pieces so that they’re easy to distribute through the batter.
• Rum or Brandy: Alcohol adds moisture to the dried fruits, and infuses rich flavor. Rum, brandy, or whiskey is best for fruit cakes.
• Butter: Let the butter sit out for a while to soften, so that it’s easy to cream with the sugar.
• Sugar: Use granulated sugar.
• Sour Cream: This adds some extra moisture into the cake batter, so that it doesn’t end up dry.
• Egg: Binds ingredients to create structure in the cake.
• Flour: Use all-purpose flour.
• Orange Zest: One orange-worth of fresh zest adds some brightness to the final flavor of the cake.
• Cinnamon: Adds some warmth to the mix, which balances nicely with the sweetness of the fruit.
• Baking Soda: This leavening agent helps the cake rise properly.
• Nuts: Pecans, walnuts, or another chopped nut add texture; and they help balance out the sweetness of the cake.

Tips for Success

Soaking the dried fruit in liquor (like rum or brandy) is key to a moist fruitcake! The fruit will soak up all that extra moisture (and flavor) from the alcohol, so that it’s well-hydrated before being baked into the cake. Without that step, the dried fruit will try to steal moisture from the other ingredients in the cake batter, which will leave you with a drier result.

I recommend soaking the fruit for at least 2 hours, or overnight–12 to 24 hours is really ideal for the best of the best. I find it easiest to do this step the day before I bake the cake.

How to Store

Fruit cakes are known for having a long shelf-life, and this homemade recipe can be kept for quite a while too. It’s important to brush all sides of the cake with brandy, as instructed, to get the most out of it–this step is for both flavor and preservation!

Let the cake fully cool before storing. Wrap it in a layer of parchment paper, plastic wrap, or foil, then place it in an airtight container or resealable bag. It will keep at room temperature for up to 2 weeks, or in the refrigerator for up to 6 weeks.

Aging and longer-term storage can be achieved by wrapping the fruitcake in a brandy-soaked cheesecloth, but I designed this recipe to make an easy version you can bake and serve right away!

Serving Suggestions

This simple fruit cake would be beautiful served with candied nuts, sugared cranberries, or whipped topping. And pairing it with a chai latte, chai spiked with bourbon, or hot apple cider would really complement the rich and warm flavors of the cake!

Print

Fruit Cake Recipe

This easy homemade fruit cake recipe is filled with delicious dried fruit that's been soaked in alcohol, then combined with other rich ingredients and baked into a wonderfully moist and dense loaf cake.

Step-by-step photos can be seen below the recipe card.

Course Dessert

Cuisine American

Prep Time 2 hours hours 20 minutes minutes

Cook Time 1 hour hour 15 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 16

Calories 284kcal

Author Krista Teigen

Ingredients

• ½ cup dried figs chopped
• ½ cup dried apricots chopped
• ⅓ cup raisins
• ½ cup candied cherries chopped
• ½ cup dried pineapple chopped
• ⅓ cup crystallized ginger chopped
• 1 cup rum or brandy see note*
• ½ cup butter (1 stick)
• 1 cup sugar
• ½ cup sour cream
• 1 egg
• 1 orange zested
• 2 cups all-purpose flour
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 teaspoon baking soda
• ½ cup pecans chopped, or walnuts

Instructions

• Add the figs, apricots, raisins, cherries, pineapple, and ginger to a bowl.
  ½ cup dried figs, ½ cup dried apricots, ⅓ cup raisins, ½ cup candied cherries, ½ cup dried pineapple, ⅓ cup crystallized ginger
  
• Pour the rum or brandy over the fruit, and let it sit for at least 2 hours or overnight.
  1 cup rum or brandy
  
• Preheat the oven to 325℉.
• Beat the butter and sugar until smooth. Then, beat in the sour cream, egg, and orange zest.
  ½ cup butter, 1 cup sugar, ½ cup sour cream, 1 egg, 1 orange
• In a separate bowl, whisk together the flour, cinnamon, salt, and baking soda.
  2 cups all-purpose flour, ½ teaspoon cinnamon, ½ teaspoon salt, 1 teaspoon baking soda
• Add the dry ingredients to the wet ingredients, and beat until just combined.
• Using a spatula, fold in the fruit with the soaking liquid, ginger, and pecans.
  ½ cup pecans
• Pour the batter in a greased 9×5 loaf pan lined with parchment paper.
• Bake for 1 hour 15 minutes, or until a toothpick inserted comes out clean.
• Let the cake cool in the pan for 15 minutes. Then, remove it from the pan, and transfer to a rack.
• Brush the sides and top of the cake with brandy.
• Let the cake cool completely before serving or storing.
  

Notes

*If you prefer to make this fruit cake without alcohol, substitute an equal amount of apple juice or cranberry juice in place of the rum.

Nutrition

Calories: 284kcal | Carbohydrates: 44g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 82mg | Potassium: 146mg | Fiber: 2g | Sugar: 26g | Vitamin A: 395IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 1mg

How to Make Fruit Cake Step by Step

Soak the Dried Fruit: Add ½ cup of chopped dried figs, ½ cup of chopped dried apricots, ⅓ cup of raisins, ½ cup of chopped candied cherries, ½ cup of chopped dried pineapple, and ⅓ cup of chopped crystallized ginger to a bowl. Then pour 1 cup of rum or brandy directly over the fruit.

Soak: Let the dried fruit sit and soak for at least 2 hours, or overnight.

Cream Butter and Sugar: When ready to prepare for baking, preheat the oven to 325℉. In a bowl, beat ½ cup of softened butter and 1 cup of sugar until smooth. Then, beat in ½ cup of sour cream, 1 egg, and the zest of 1 orange.

Combine Batter Ingredients: In a separate bowl, whisk together 2 cups of all-purpose flour, ½ teaspoon of cinnamon, ½ teaspoon of salt, and 1 teaspoon of baking soda. Then add the dry ingredients to the wet ingredients, and beat until just combined.

Fold in Soaked Fruit: Using a spatula, fold the soaked fruit mixture into the cake batter, along with ½ cup of chopped pecans.

Bake: Grease and line a 9×5 loaf pan with parchment paper, then pour in the batter. Bake for 1 hour and 15 minutes, or until a toothpick inserted comes out clean.

Cool and Finish: Let the cake cool in the pan for 15 minutes; then remove it from the pan (lift it up using the parchment paper), and transfer to a cooling rack. Brush the sides and top of the fruit cake with extra brandy. Then let it finish cooling completely before serving or storing.

More Traditional Cake Recipes

All Cake Recipes

Cakes + Cupcakes

Homemade Carrot Cake

Holiday Recipes

Pineapple Upside Down Cake

Desserts

Homemade Pound Cake (Classic)

Holiday Recipes

Sticky Toffee Pudding

The post Homemade Fruit Cake Recipe appeared first on The Cookie Rookie®.

This ain’t your momma’s apple pie— no, no, no. My salted caramel apple pie is rich, it’s indulgent, it’s elevated, and it’s downright delicious. I used tart Granny Smith apples to mellow out the sweet caramel sauce, and I think that’s what truly made this recipe a hit. It has a balanced flavor that’s not too sweet, and the caramel sauce makes it so rich and buttery. But the flaky salt is the real star here, so make sure to get the good stuff!

How to Store and Reheat

Store leftover salted caramel apple pie covered with plastic wrap or aluminum foil at room temperature for up to 2 days, in the fridge for up to 4 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying cold, at room temperature, or gently warmed in the microwave.

Serving Suggestions

I like to serve this salted caramel apple pie with a scoop of vanilla or pumpkin pie cream and a dollop of whipped cream (or try my pumpkin spice whipped cream!).

Print

Salted Caramel Apple Pie Recipe

This salted caramel apple pie takes an American classic to the next level with rich caramel sauce and flaky sea salt!

Step-by-step photos can be seen below the recipe card.

Course Dessert, pie

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 20 minutes minutes

Servings 12 slices

Calories 315kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Pie Pan

Ingredients

• 7 cups Granny Smith apples 790 grams, peeled and sliced (about 7 apples)
• ½ cup brown sugar 107 grams
• ½ cup granulated sugar 100 grams
• ¼ cup all-purpose flour 30 grams
• 1 tablespoon lemon juice 14 grams (from ½ lemon)
• 2 teaspoons ground cinnamon 6 grams
• ¼ teaspoon ground nutmeg
• ⅛ teaspoon ground cloves
• ¼ teaspoon kosher salt
• 2 9-inch refrigerated pie crusts 400 grams (1 package)
• 1 cup caramel sauce 320 grams, divided (click for recipe!)
• ½ teaspoon flaky sea salt
• 1 large egg 50 grams, whisked with 1 teaspoon of water
• 1 tablespoon turbinado sugar 11 grams

Instructions

• Preheat the oven to 350°F. Toss the apples with the brown sugar, sugar, flour, lemon juice, cinnamon, nutmeg, cloves, and salt.
  7 cups Granny Smith apples, ½ cup brown sugar, ½ cup granulated sugar, ¼ cup all-purpose flour, 1 tablespoon lemon juice, 2 teaspoons ground cinnamon, ¼ teaspoon ground nutmeg, ⅛ teaspoon ground cloves, ¼ teaspoon kosher salt
  
• Line a 9-inch pie dish with one crust, cutting away any excess dough from the edges.
  2 9-inch refrigerated pie crusts
  
• Transfer the apples to the pie crust. Pour half of the caramel sauce over the apples. Then, sprinkle with flaky sea salt.
  1 cup caramel sauce, ½ teaspoon flaky sea salt
  
• For a lattice crust, place the 2nd crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1-inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges.
• Whisk together the egg and water. Then, brush the egg wash over the pie crust. Sprinkle the turbinado sugar over the crust.
  1 large egg, 1 tablespoon turbinado sugar
  
• Place the pie on a baking sheet, and bake for 30 minutes.
• Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly.
  
• Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.

Notes

Storage: Store salted caramel apple pie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Serving: 1slice | Calories: 315kcal | Carbohydrates: 60g | Protein: 3g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Cholesterol: 16mg | Sodium: 337mg | Potassium: 178mg | Fiber: 4g | Sugar: 40g | Vitamin A: 98IU | Vitamin C: 5mg | Calcium: 35mg | Iron: 1mg

How to Make Salted Caramel Apple Pie Step by Step

Mix the Filling: Preheat your oven to 350°F. Toss 7 cups of peeled and sliced Granny Smith apples with ½ cup of brown sugar, ½ cup of granulated sugar, ¼ cup of all-purpose flour, 1 tablespoon of lemon juice, 2 teaspoons of ground cinnamon, ¼ teaspoon of ground nutmeg, ⅛ teaspoon of ground cloves, and ¼ teaspoon of kosher salt.

Prep the Crust: Line a 9-inch pie dish with one of the refrigerated pie crusts, cutting away any excess dough from the edges.

Fill the Pie: Transfer the apples to the pie crust. Pour ½ cup of caramel sauce over the apples. Then, sprinkle with ½ teaspoon of flaky sea salt.

Top the Pie: For a lattice crust, place the second refrigerated pie crust on a floured surface. Use a pizza cutter or knife to cut the dough into long strips about 1 inch wide. Evenly drape 5-6 strips over the pie in a vertical direction, leaving about one inch in between each strip. Peel back every other strip, stopping in the middle of the pie. Place a strip in the middle of the pie in a horizontal direction. Fold back the strips. Then, peel back the other vertical strips. Place a second strip horizontally about 1 inch apart from the middle strip. Then, fold back those strips. Continue this sequence for the remainder of the strips. Trim the excess dough spilling over the pan. Pinch the ends of the strips into the edges of the bottom crust. Crimp the edges. Whisk together 1 large egg and 1 teaspoon of water. Then, brush the egg wash over the pie crust. Sprinkle 1 tablespoon of turbinado sugar over the crust.

Bake the Pie: Place the pie on a baking sheet, and bake for 30 minutes. Check the pie and cover the outer crust with tin foil if becoming too browned. Bake for another 20-30 minutes until the filling is bubbly. Let the pie cool before serving slices topped with the remaining ½ cup of caramel sauce.

More Pie Recipes to Try!

Desserts

Lemon Meringue Pie (Make Ahead!)

Holiday Recipes

Strawberry Jello Pie

Holiday Recipes

Caramel Pie

Desserts

Pecan Pie Recipe

The post Salted Caramel Apple Pie appeared first on The Cookie Rookie®.

I love pecan pie, but it can be a chore to make. These pecan pie cookies are like having a shortcut in the palm of my hand! The filling is so quick and easy to put together, and the dough is super simple, too! I get a perfect mouthful of pecan pie in every bite!

How to Store

Store leftover pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month. Let thaw overnight in the refrigerator before serving at room temperature.

Print

Pecan Pie Cookies Recipe

These pecan pie cookies are my new favorite Thanksgiving dessert. They're easy to make and the perfect size for just a taste!

Step-by-step photos can be seen below the recipe card.

Course cookie, Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 20 cookies

Calories 273kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Hand Mixer
• Cookie Portion Scoop
• Baking Sheet

Ingredients

For the Cookies

• ¾ cup unsalted butter 170 grams, room temperature (1½ sticks)
• ½ cup brown sugar 107 grams
• ¼ cup granulated sugar 50 grams
• 1 large egg 50 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• 2 cups all-purpose flour 240 grams
• 1 teaspoon baking powder 4 grams
• ½ teaspoon kosher salt

For the Filling

• 6 tablespoons unsalted butter 85 grams (¾ stick)
• ¾ cup brown sugar 160 grams
• 1½ cups chopped pecans 171 grams
• ⅓ cup heavy cream 76 grams
• ½ teaspoon pure vanilla extract 2 grams
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ⅛ teaspoon kosher salt

Instructions

• Preheat the oven to 350°F.
• In a large bowl, using a hand mixer, cream the butter and sugars together.
  ¾ cup unsalted butter, ½ cup brown sugar, ¼ cup granulated sugar
• Beat in the egg and vanilla extract until incorporated.
  1 large egg, 1 teaspoon pure vanilla extract
  
• In a separate bowl whisk together, the flour, baking powder, and salt.
  2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon kosher salt
  
• Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.
  
• Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.
  
• Use the back of a measuring spoon to make an indent in each ball.
  
• In a saucepan, melt the butter. Then, stir in the brown sugar and pecans until the sugar is incorporated.
  6 tablespoons unsalted butter, ¾ cup brown sugar, 1½ cups chopped pecans
  
• Stir in the heavy cream, vanilla extract, cinnamon, nutmeg, and salt.
  ⅓ cup heavy cream, ½ teaspoon pure vanilla extract, ½ teaspoon ground cinnamon, ⅛ teaspoon ground nutmeg, ⅛ teaspoon kosher salt
  
• Spoon the filling into the middle of each cookie.
  
• Bake for 9-10 minutes.
  
• Let the cookies cool for few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.

Notes

Storage: Store pecan pie cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.

Nutrition

Serving: 1cookie | Calories: 273kcal | Carbohydrates: 27g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 76mg | Fiber: 1g | Sugar: 16g | Vitamin A: 394IU | Vitamin C: 0.1mg | Calcium: 38mg | Iron: 1mg

How to Make Pecan Pie Cookies Step by Step

Mix the Wet Ingredients: Preheat your oven to 350°F. In a large bowl, using a hand mixer, cream ¾ cup of unsalted butter, ½ cup of brown sugar, and ¼ cup of granulated sugar together. Beat in 1 large egg and 1 teaspoon of vanilla extract until incorporated.

Whisk the Dry Ingredients: In a separate bowl whisk together, 2 cups of all-purpose flour, 1 teaspoon of baking powder, and ½ teaspoon of kosher salt.

Mix the Dough: Add the flour mixture to the wet ingredients, little by little, beating lightly after each addition.

Scoop the Dough: Use a cookie scoop, to drop balls of dough, about 2 tablespoons in size, on a large baking sheet. Roll into balls.

Indent the Dough: Use the back of a measuring spoon to make an indent in each ball.

Mix the Filling: In a saucepan, melt 6 tablespoons of unsalted butter. Then, stir in ¾ cup of brown sugar and 1½ cups of chopped pecans until the sugar is incorporated.

Add the Cream: Stir in ⅓ cup of heavy cream, ½ teaspoon of pure vanilla extract, ½ teaspoon of ground cinnamon, ⅛ teaspoon of ground nutmeg, and ⅛ teaspoon of kosher salt.

Fill the Cookies: Spoon the filling into the middle of each cookie.

Bake the Cookies: Bake for 9-10 minutes. Let the cookies cool for a few minutes on the baking sheet. Then transfer to a cooling rack to cool completely.

More Cookie Recipes to Try!

Cookies

Hershey Kiss Cookies

Desserts

Cake Mix Cookies

Healthy

Applesauce Chocolate Chip Cookies Recipe

Desserts

Gooey Butter Cookies

The post Pecan Pie Cookies appeared first on The Cookie Rookie®.

I love strawberry pretzel salad! It’s perfectly sweet and creamy, and the fresh strawberries are just so good! This recipe is super simple to make with pantry staples like pretzels, sugar, and Jello mix. The secret ingredient is the Cool Whip, which makes the filling light and fluffy but also prevents it from melting into the crust. This keeps the crust nice and crisp and preserves that wonderful trio of textures!

Tips for Success

• To crush the pretzels, place them in a Ziplock bag and hit them with a rolling pin until crushed, or pulse them in a food processor.
• I have found that this recipe also works well with other flavors of Jello and fruit, such as pineapple or raspberry. Feel free to get creative!
• I do not recommend using whipped cream in place of the Cool Whip, as it soaks into the crust and makes it soggy. You can, however, use stabilized whipped cream.
• I recommend chilling the salad between each layer to prevent melting.
• Be sure to spread the filling all the way to the edges before adding the Jello layer. This will prevent the Jello from seeping through to the lower layers.

How to Store

Store leftover strawberry pretzel salad in an airtight container in the refrigerator for up to 3 days. Enjoy chilled. I do not recommend freezing this salad.

Serving Suggestions

This strawberry pretzel salad makes a delicious dessert all by itself topped with some whipped cream and pretzels or strawberries. It also makes a delicious side dish for orange cranberry pork loin, garlic butter prime rib, or mayonnaise roasted turkey.

Print

Strawberry Pretzel Salad Recipe

Strawberry pretzel salad is a holiday staple that pulls double duty as both a side and a dessert. It's perfectly sweet and festive!

Step-by-step photos can be seen below the recipe card.

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Chill Time 2 hours hours 30 minutes minutes

Total Time 3 hours hours

Servings 12 servings

Calories 401kcal

Author Laurel Perry

Equipment

• Kitchen Scale
• 9×13 Baking Pan
• Hand Mixer

Ingredients

For the Crust

• 8 ounces pretzels 227 grams, crushed
• ¾ cup unsalted butter 170 grams, melted (1½ sticks)
• 3 tablespoons granulated sugar 38 grams

For the Filling

• 2 cups Cool Whip 120 grams, thawed
• 8 ounces cream cheese 227 grams, softened (1 brick)
• 1 cup granulated sugar 200 grams

For the Topping

• 6 ounces Strawberry Jell-O mix 170 grams (1 large package)
• 1 cup boiling water 227 grams
• 1 cup cold water 227 grams
• 16 ounces fresh strawberries 454 grams, hulled and quartered

Instructions

• Preheat the oven to 350°F.
• Make the crust: In a large bowl, stir the pretzels, melted butter and 3 tablespoons sugar. Press into the bottom of a 9×13 inch baking pan. Bake for 10 minutes then set aside to cool.
  8 ounces pretzels, ¾ cup unsalted butter, 3 tablespoons granulated sugar
  
• For the filling: In a large bowl, using a hand mixer, beat the cool whip, cream cheese, and 1 cup sugar together until smooth. Spread over the cooled pretzel layer.
  2 cups Cool Whip, 8 ounces cream cheese, 1 cup granulated sugar
  
• In another large bowl, stir the jello and boiling water together until completely dissolved, several minutes. Stir in the cold water and strawberries. Allow to sit in the fridge until partially set and no longer warm, about 30 minutes. Spread over the filling layer.
  6 ounces Strawberry Jell-O mix, 1 cup boiling water, 1 cup cold water, 16 ounces fresh strawberries
  
• Cover and refrigerate for at least 2 hours until set before slicing and serving.
  

Video

Notes

Storage: Store strawberry pretzel salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving: 1serving | Calories: 401kcal | Carbohydrates: 55g | Protein: 5g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 52mg | Sodium: 373mg | Potassium: 143mg | Fiber: 1g | Sugar: 37g | Vitamin A: 635IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 1mg

How to Make Strawberry Pretzel Salad Step by Step

Make the Crust: Preheat the oven to 350°F. In a large bowl, stir 8 ounces of crushed pretzels, ¾ cup of melted unsalted butter, and 3 tablespoons of granulated sugar. Press into the bottom of a 9×13-inch baking pan. Bake for 10 minutes then set aside to cool.

Beat the Filling: In a large bowl, using a hand mixer, beat 2 cups of thawed Cool Whip, 8 ounces (1 brick) of cream cheese, and 1 cup of granulated sugar together until smooth. Spread over the cooled pretzel layer.

Prepare the Topping: In another large bowl, stir 6 ounces (1 large package) of strawberry Jello and 1 cup of boiling water together until completely dissolved, several minutes. Stir in 1 cup of cold water and 16 ounces of hulled and quartered strawberries. Allow to sit in the fridge until partially set and no longer warm, about 30 minutes. Spread over the filling layer.

Chill and Serve: Cover and refrigerate for at least 2 hours until set before slicing and serving.

More Sweet Salad Recipes to Try!

Side Dishes

Pineapple Pretzel Salad

Salad

Watergate Salad

Side Dishes

Ambrosia Salad

Desserts

Snickers Apple Salad

The post Strawberry Pretzel Salad appeared first on The Cookie Rookie®.

Christmas is fast approaching this year, and I am feeling woefully underprepared. I am usually big on making a huge Christmas morning spread, but this year, I want to do something simple. These cranberry muffins are the perfect easy Christmas breakfast. They’re fun, festive, tart, and delicious!

Beginner Tips

• Measure the flour using the spoon-and-level method to avoid dry, dense muffins.
• Don’t over-mix the muffin batter. There shouldn’t be any dry flour, but stop mixing as soon as it’s combined. Over-mixing can cause dense and chewy muffins.
• Make sure that your oven is fully pre-heated before adding in the muffins. If it is cold, they won’t cook through properly.

Print

Cranberry Muffins Recipe

These fresh cranberry muffins are so quick and easy to make, and they really bring the holiday spirit with their tart and sweet flavor!

Step-by-step photos can be seen below the recipe card.

Course Breakfast, Dessert, Snack

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 12 muffins

Calories 194kcal

Author Krista Teigen

Equipment

• Kitchen Scale (optional)
• Muffin Tin

Ingredients

• 1¾ cups all-purpose flour 210 grams
• 1 teaspoon baking soda 6 grams
• ½ teaspoon ground cinnamon
• ½ teaspoon kosher salt
• ½ cup unsalted butter 113 grams, melted (1 stick)
• 1 cup granulated sugar 200 grams
• ¾ cup milk 170 grams, room temperature
• ½ cup plain Greek yogurt 114 grams, room temperature
• 2 large eggs 100 grams, room temperature
• 1 teaspoon pure vanilla extract 4 grams
• ½ teaspoon almond extract 2 grams
• 2 cups fresh cranberries 232 grams
• 2 tablespoons turbinado sugar 23 grams; optional, for topping

Instructions

• Preheat the oven to 350°F.
• In a large bowl, whisk together the flour, baking soda, cinnamon, and salt.
  1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, ½ teaspoon kosher salt
  
• In another bowl, whisk together the butter, sugar, milk, Greek yogurt, eggs, vanilla extract, and almond extract.
  ½ cup unsalted butter, 1 cup granulated sugar, ¾ cup milk, ½ cup plain Greek yogurt, 2 large eggs, 1 teaspoon pure vanilla extract, ½ teaspoon almond extract
  
• Add the wet ingredients to the dry ingredients.
• Fold in the cranberries.
  2 cups fresh cranberries
  
• Place an even amount of the batter into the cups of a greased muffin tin.
• Sprinkle turbinado sugar over the tops.
  2 tablespoons turbinado sugar
  
• Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.
  

Video

Notes

• To help prevent the cranberries from sinking to the bottom of your muffins, toss them in a little bit of all-purpose flour.
• When I’m craving a bit of crunch, I like to fold in about ½ cup of chopped walnuts or pecans.

Nutrition

Serving: 1muffin | Calories: 194kcal | Carbohydrates: 23g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 54mg | Sodium: 211mg | Potassium: 83mg | Fiber: 1g | Sugar: 8g | Vitamin A: 317IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 1mg

How to Make Cranberry Muffins Step by Step

Gather all your ingredients together.

Whisk the Dry Ingredients: Preheat your oven to 350°F. In a large bowl, whisk together 1¾ cups of all-purpose flour, 1 teaspoon of baking soda, ½ teaspoon of ground cinnamon, and ½ teaspoon of kosher salt.

Mix the Wet Ingredients: In another bowl, whisk together ½ cup of melted unsalted butter, 1 cup of granulated sugar, ¾ cup of milk, ½ cup of plain Greek yogurt, 2 large eggs, 1 teaspoon of pure vanilla extract, and ½ teaspoon of almond extract.

Fold in the Cranberries: Add the wet ingredients to the dry ingredients. Fold in 2 cups of fresh cranberries.

Divide the Muffins: Place an even amount of the batter into the cups of a greased muffin tin. Sprinkle 2 tablespoons of turbinado sugar over the tops.

Bake the Muffins: Bake in the oven for 18-20 minutes, or until a toothpick comes out clean.

How to Store

Store leftover cranberry muffins in an airtight container at room temperature for up to 4 days, in the refrigerator for up to 1 week, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before enjoying.

More Muffin Recipes to Try!

Side Dishes

Beer Bread Muffins

Healthy

Blueberry Pancake Mix Muffins

Kid-Friendly Recipes

Chocolate Chip Muffins

Breads, Rolls, Muffins

Mixed Berry Muffins

The post Cranberry Muffins appeared first on The Cookie Rookie®.

There’s nothing quite like the buttery and tangy filling of this buttermilk pie. It’s rich, creamy, vanilla-y, and just a touch tart. It’s one of my favorite simple pies to make for the holidays since it goes so well with everything. I love how easy the custard filling is to make– no precooking necessary!

How to Store

Store leftover buttermilk pie tightly covered with aluminum foil for up to 5 days. Enjoy chilled. I do not recommend freezing this pie.

Serving Suggestions

I like to serve this tasty buttermilk pie simply with a dollop of whipped cream and some fresh berries. It’s pretty great with a scoop of my red velvet ice cream, too! The tanginess from the cream cheese goes so well with the buttermilk.

Print

Buttermilk Pie Recipe

This buttermilk pie is a truly classic dessert. Rich, tangy, and creamy custard filling on a buttery, flaky pie crust.

Step-by-step photos can be seen below the recipe card.

Course Dessert, pie

Cuisine American

Prep Time 20 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Chill Time 1 hour hour

Total Time 2 hours hours 30 minutes minutes

Servings 8 slices

Calories 492kcal

Author Laurel Perry

Equipment

• Kitchen Scale (optional)
• Pie Pan

Ingredients

For the Crust

• 1¼ cups all-purpose flour 150 grams
• 1 teaspoon granulated sugar 4 grams
• ½ teaspoon kosher salt
• ¼ cup unsalted butter 57 grams, COLD and cut into small cubes (½ stick)
• ¼ cup vegetable shortening 46 grams, COLD and cut into cubes (¼ stick – can be larger than the butter)
• ¼ cup ice water 57 grams

For the Filling

• 1½ cups granulated sugar 300 grams
• ½ cup unsalted butter 113 grams, melted (1 stick)
• 3 tablespoons all-purpose flour 23 grams
• 3 large eggs 150 grams, room temperature
• 1 large egg yolk 14 grams, room temperature
• 1 cup buttermilk 227 grams, room temperature
• 1 teaspoon lemon zest 2 grams
• 1 tablespoon lemon juice 14 grams (from ½ lemon)
• 1 teaspoon pure vanilla extract 4 grams
• Pinch ground nutmeg
• Pinch kosher salt

Instructions

• In a large bowl, whisk the flour, sugar, and salt together.
  1¼ cups all-purpose flour, 1 teaspoon granulated sugar, ½ teaspoon kosher salt
  
• Add in the butter and shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.
  ¼ cup unsalted butter, ¼ cup vegetable shortening
  
• Add in 2 tablespoons of the water and stir until combined. Add the remaining tablespoons, one at a time, until the dough is crumbly, but begins to come together.
  ¼ cup ice water
  
• Use your hands to gently knead the dough a few times until it comes together.
• Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for at least 1 hour.
  
• Preheat the oven to 375°F.
• On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust.
• Poke holes all over the bottom and sides of the crust.
  
• Line the crust with parchment paper and fill with pie weights. Bake for 10-12 minutes or until the edges of the pie begin to look dry.
  
• Remove from the oven and cool for 10 minutes. Remove the pie weights and continue to cool as you prepare the filling.
• Reduce the oven temperature to 350°F.
• In a large bowl, whisk the sugar and melted butter until combined.
  1½ cups granulated sugar, ½ cup unsalted butter
  
• Add in the flour, eggs and yolk, and whisk until combined.
  3 tablespoons all-purpose flour, 3 large eggs, 1 large egg yolk
  
• Finally whisk in the buttermilk, lemon zest, lemon juice, vanilla extract, nutmeg and salt.
  1 cup buttermilk, 1 teaspoon lemon zest, 1 tablespoon lemon juice, 1 teaspoon pure vanilla extract, Pinch ground nutmeg, Pinch kosher salt
  
• Pour the filling into the crust and bake for 45-50 minutes or until the middle is set. If the pie is browning too quickly, cover it with foil and continue cooking.
  
• Let the pie cool completely at room temperature before slicing and serving.

Video

Notes

Storage: Store buttermilk pie tightly covered with aluminum foil in the refrigerator for up to 5 days.

Nutrition

Serving: 1slice | Calories: 492kcal | Carbohydrates: 57g | Protein: 6g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 142mg | Sodium: 213mg | Potassium: 102mg | Fiber: 1g | Sugar: 40g | Vitamin A: 714IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 1mg

How to Make Buttermilk Pie Step by Step

Whisk the Flour: In a large bowl, whisk 1¼ cups of all-purpose flour, 1 teaspoon of granulated sugar, and ½ teaspoon of kosher salt together.

Cut in the Fats: Add in ¼ cup of cubed unsalted butter and ¼ cup of cubed vegetable shortening, and use a pastry cutter or two forks to combine the ingredients until the butter and shortening are pea-sized pieces or smaller.

Add the Water: Add in 2 tablespoons of ice water and stir until combined. Add the remaining 2 tablespoons, one at a time, until the dough is crumbly, but begins to come together.

Chill the Dough: Use your hands to gently knead the dough a few times until it comes together. Turn the dough out onto a piece of plastic wrap and form it into a disc. Wrap tightly and refrigerate for at least 1 hour.

Roll Out the Dough: Preheat the oven to 375°F. On a floured work surface, roll the chilled pie crust into a 12-inch circle. Transfer it to the pie plate and trim off any excess. Fold the edge of the crust under and use your finger and thumb to shape the crust. Poke holes all over the bottom and sides of the crust.

Bake the Crust: Line the crust with parchment paper and fill it with pie weights. Bake for 10-12 minutes or until the edges of the pie begin to look dry. Remove from the oven and cool for 10 minutes. Remove the pie weights and continue to cool as you prepare the filling.

Whisk the Butter and Sugar: Reduce the oven temperature to 350°F. In a large bowl, whisk the 1½ cups of granulated sugar and ½ cup of melted unsalted butter until combined.

Add the Flour and Eggs: Add in 3 tablespoons of all-purpose flour, 3 large eggs, and 1 large egg yolk, and whisk until combined.

Mix in the Buttermilk: Finally whisk in 1 cup of buttermilk, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, 1 teaspoon of vanilla extract, and a pinch of nutmeg and salt.

Bake the Pie: Pour the filling into the crust and bake for 45-50 minutes or until the middle is set. If the pie is browning too quickly, cover it with foil and continue cooking. Let the pie cool completely at room temperature before slicing and serving.

More Pie Recipes to Try!

All Pies

Holiday Recipes

Homemade Apple Pie Recipe

Desserts

Lemon Meringue Pie (Make Ahead!)

Holiday Recipes

Caramel Pie

Holiday Recipes

Strawberry Jello Pie

The post Buttermilk Pie appeared first on The Cookie Rookie®.