Our healthy Banana Ice Cream only requires three ingredients. It tastes so creamy and delicious. This recipe is made with the Ninja Creami Ice Cream Maker. We recently shared an in-depth Ninja Creami product review and today I’m sharing another healthy ice cream recipe you can make at home.
Bananas – You’ll need two bananas to make this pint of ice cream.
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Milk – You can use any type of milk including plant-based milk (such as almond milk). I used Fairlife Milk for a bit of added protein.
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Agave – You can use any sweetener you prefer or none at all. I used agave syrup for a little added sweetness.
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About Ninja Creami
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I have tried other ice cream makers and I love the Ninja Creami most of all. The best part about the Creami is that the texture is absolutely perfect every time! The Creami makes it easier to create ice creams that are very healthy and made with fewer ingredients. For example, one of the best ice creams I have made so far was simply fresh mango frozen in coconut milk.
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Here are the basics about how to use a Ninja Creami machine. Begin by freezing your desired ingredients in the provided container for 24 hours. I usually keep several flavors in my freezer ready to use. After freezing, you choose between settings such as ice cream, sorbet, gelato and mix-ins. I always use the “ice cream” setting first. After the first spin, the ice cream will be a chalky texture. Add more liquid into the center of the container (either milk or water) and “re-spin.” After the second spin, it is ready to eat. At this point you can also add mix-ins and do a “mix-in” spin to combine them throughout your pint. It takes around five to 10 minutes to complete a pint of ice cream.
In your pint container, combine sliced banana, milk and agave. Stir to combine (it’s OK for the banana to remain in chunks). Cover the pint and freeze for 24 hours.
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Use your Ninja Creami machine on “Ice Cream” setting.
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Remove the pint and take a look at your ice cream. If you think the texture is a bit chalky (or not as creamy as you want), make a hole in the center of the ice cream and add a tablespoon of water or milk. Then, use the “re-spin” function. Repeat until texture is creamy.
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We recommend adding sprinkles, chocolate chips or sliced bananas to the top. Enjoy your ice cream right away!
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Tips for Making
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Add Protein – Add a scoop of your favorite protein powder to any mixture for high-protein ice cream.
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When to Serve – It’s best to spin Creami ice creams right before eating. If you freeze them again for more than a few hours, you may find the ice cream is hard again and want to use the “re-spin” function.
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Label – If you make multiple flavors at once, be sure to label each flavor.
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Flavors – Add a half teaspoon of flavored extract (such as cherry, almond or peppermint) for a flavored variation. You can also add cocoa powder (I would start with 1 tablespoon) to create a chocolate variation.
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Banana Ice Cream Mix-Ins
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Fruit – Try Maraschino cherries, fresh cherries or fresh berries.
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Candy – Try Reese’s Pieces, M&M’s or chocolate chips.
Learn to make fresh, healthy banana ice cream using only three ingredients: bananas, milk and sweetener (such as agave).
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Yield 2servings
Prep 10 minutesmins
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Ingredients
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2bananas(sliced )
1cupmilk
1tablespoonagave syrup
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Equipment
1 Ninja Creami ice cream maker
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Instructions
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In your pint container, combine sliced banana, milk and agave. Stir to combine (it's OK for the banana to remain in chunks). Cover the pint and freeze for 24 hours.
Use your Ninja Creami machine on “Ice Cream” setting.
Remove the pint and take a look at your ice cream. If you think the texture is a bit chalky (or not as creamy as you want), make a hole in the center of the ice cream and add a tablespoon of water or milk. Then, use the “re-spin” function.
We recommend adding sprinkles, chocolate chips or sliced bananas to the top. Enjoy your ice cream right away!
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Notes
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Add Protein – Add a scoop of your favorite protein powder to any mixture for high-protein ice cream.
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When to Serve – It’s best to spin Creami ice creams right before eating. If you freeze them again for more than a few hours, you may find the ice cream is hard again and want to use the “re-spin” function.
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Label – If you make multiple flavors at once, be sure to label each flavor.
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Flavors – Add a half teaspoon of flavored extract (such as cherry, almond or peppermint) for a flavored variation. You can also add cocoa powder (I would start with 1 tablespoon) to create a chocolate variation.
If you are looking for a simple, easy-to-make pumpkin dessert that everyone will love, I recommend you try this pumpkin cake. It is dangerously delicious! This pumpkin dessert is a soft, flavorful sheet cake with a cream cheese frosting on top—what’s not to love? Find even more tasty recipes in our Desserts Archive.
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We make a lot of pumpkin desserts at my house, especially this time of year. But this pumpkin cake is a great option to make for a party or take to a potluck dinner. It is simple and foolproof, but still a show-stopping dessert that everyone will love.
In a large bowl, stir together the pumpkin puree, granulated white sugar, brown sugar, and oil. Then stir in the eggs and vanilla extract. Set aside.
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In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt.
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Stir the dry ingredients into the wet ingredients until no dry flour is still visible.
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Butter or spray (with nonstick cooking spray) a 9×13 baking pan. Then spoon the batter in an even layer.
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Bake at 350°F (177°C) for 26-28 minutes, until a toothpick inserted in the cake comes out clean (no gooey batter on the toothpick). Allow the cake to fully cool before adding frosting.
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To make the frosting, cream together the softened butter and softened cream cheese. Then incorporate the vanilla extract and powdered sugar (confectioners’ sugar). Spread the frosting over the cooled cake.
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Tips & Substitutions
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I prefer to crack my eggs into a small bowl before adding the mix. I do this in case I have any small shell pieces, then I can easily scoop them out with a larger egg shell piece.
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If you don’t have pumpkin pie spice and don’t want to make it, then for this recipe I would recommend substituting it with 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.
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Do let the cake fully cool before adding frosting, otherwise the heat from the cake can melt the butter and cream cheese in the frosting and make it runny.
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Sifting the powdered sugar before adding to the frosting will create less lumps in the frosting.
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If you do have lumps in your frosting, add few sprinkles of candy corn—no one will notice now!
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To store leftovers, you can cover this cake and refrigerate for at least 5 days. Note the frosting may firm up more during refrigeration.
A soft pumpkin sheet cake with cream cheese frosting
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Yield 12
Prep 9 minutesmins
Cook 26 minutesmins
Total 35 minutesmins
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Ingredients
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15ouncespumpkin puree
1cupgranulated white sugar
½cupbrown sugar
1cupvegetable oil
1teaspoonvanilla extract
4eggs
2cupsall-purpose flour
2teaspoonspumpkin pie spice
2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsalt
Frosting
¼cupbutter
8ouncescream cheese
1teaspoonvanilla extract
2cupsconfectioners' sugar
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Equipment
9×13 baking pan
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Instructions
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In a large bowl, stir together the pumpkin puree, granulated white sugar, brown sugar, and oil.
Then stir in the eggs and vanilla extract. Set aside.
In a medium bowl, whisk together the all-purpose flour, pumpkin pie spice, baking powder, baking soda and salt.
Stir the dry ingredients into the wet ingredients until no dry flour is still visible.
Butter or spray (with nonstick cooking spray) a 9×13 baking pan. Then spoon the batter in an even layer.
Bake at 350°F (177°C) for 26-28 minutes, until a toothpick inserted in the cake comes out clean (no gooey batter on the toothpick).
Allow the cake to fully cool before adding frosting.
To make the frosting, cream together the softened butter and softened cream cheese.
Then incorporate the vanilla extract and powdered sugar (confectioners' sugar). Spread the frosting over the cooled cake.
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Notes
I prefer to crack my eggs into a small bowl before adding the mix. I do this in case I have any small shell pieces, then I can easily scoop them out with a larger egg shell piece.
+If you don’t have pumpkin pie spice and don’t want to make it, then for this recipe I would recommend substituting it with 1 1/4 teaspoons cinnamon, 1/2 teaspoon nutmeg, and 1/4 teaspoon ginger.
+Do let the cake fully cool before adding frosting, otherwise the heat from the cake can melt the butter and cream cheese in the frosting and make it runny.
+Sifting the powdered sugar before adding to the frosting will create less lumps in the frosting.
+If you do have lumps in your frosting, add few sprinkles of candy corn—no one will notice now!
+To store leftovers, you can cover this cake and refrigerate for at least 5 days. Note the frosting may firm up more during refrigeration.
+The consistency of this cake is PERFECT! It is excellently moist without being too dense. My husband doesn’t love sweet frostings, so I swapped the cream cheese frosting a mascarpone-based one. On my next bake, I plan to add raisins and chopped walnuts.
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+ Emma Chapman
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+ Author
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+ Posted: 5 months ago
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+Love this recipe!
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+ Della
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+ Posted: 10 months ago
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+Can’t wait to make the pumpkin bars!
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+ Katherine
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+ Posted: 10 months ago
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Excited to try this with bobs 1 to 1 GF flour!
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+ Elsie
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+ Admin
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+ Posted: 10 months ago
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+One of my favorite pumpkin recipes you have made!
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\ No newline at end of file
diff --git a/tests/test_data/barefootinthepines.com/barefootinthepines_1.json b/tests/test_data/barefootinthepines.com/barefootinthepines_1.json
new file mode 100644
index 000000000..81058a5d9
--- /dev/null
+++ b/tests/test_data/barefootinthepines.com/barefootinthepines_1.json
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+{
+ "author": "Barefoot In The Pines",
+ "canonical_url": "https://barefootinthepines.com/brussel-sprouts-with-bacon/",
+ "site_name": "Barefoot In The Pines",
+ "host": "barefootinthepines.com",
+ "language": "en-US",
+ "title": "Maple Brussels Sprouts With Bacon",
+ "ingredients": [
+ "3 slices thick-cut bacon, diced",
+ "1 tablespoons olive oil",
+ "1 lb fresh Brussels sprouts, trimmed, outer leaves removed, and halved",
+ "1/2 teaspoon coarse Kosher Salt",
+ "1/4 teaspoon pepper",
+ "2 tablespoons pure maple syrup (not pancake syrup)"
+ ],
+ "instructions_list": [
+ "In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on a plate lined with paper towels. Leave the bacon grease in the pan.",
+ "Add 1 tablespoon of olive oil to the skillet with the bacon grease and heat over medium heat. Place the the halved Brussels sprouts cut-side down in the pan. Do your best to make a single layer. Push overlapping sprouts out to the side of the pan.",
+ "Cook for 5 -7 minutes until the sprouts start to develop a golden-brown sear.",
+ "Season with salt and pepper. Move the golden brown sprouts to the outer edges of the pan and flip to brown on the other side. Shift the paler sprouts (cut side down) to the center of the pan to brown. Continue cooking for another 5 minutes. Hint: Add 1 tablespoon of oil if the pan looks dry.",
+ "Continue flipping and cooking the remaining Brussels sprouts for another 2-5 minutes until all the sprouts are tender, but still green and covered in crispy brown spots.",
+ "Once the sprouts are tender, remove the pan from the heat. Drizzle the maple syrup over the Brussels sprouts and toss to coat in the maple glaze.",
+ "Transfer the maple-glazed Brussel sprouts to a serving dish and top with crispy bacon. Serve warm."
+ ],
+ "category": "Thanksgiving Recipes",
+ "yields": "4 servings",
+ "description": "A delicious recipe for pan fried brussels sprouts with bacon. Fresh brussels sprouts are seared until golden brown and tender and topped with maple syrup and crispy bacon.",
+ "total_time": 30,
+ "cook_time": 20,
+ "prep_time": 10,
+ "cuisine": "Side Dishes",
+ "nutrients": {
+ "servingSize": "1",
+ "calories": "139",
+ "fatContent": "7g",
+ "saturatedFatContent": "2g",
+ "unsaturatedFatContent": "5g",
+ "transFatContent": "0g",
+ "carbohydrateContent": "15g",
+ "sugarContent": "8g",
+ "proteinContent": "6g",
+ "sodiumContent": "334mg",
+ "fiberContent": "3g",
+ "cholesterolContent": "9mg"
+ },
+ "image": "https://barefootinthepines.com/wp-content/uploads/2024/09/Maple-Bacon-Brussels-Sprouts-4-720x720.jpg",
+ "keywords": [
+ "Brussel Sprouts With Bacon",
+ "Maple Brussels Sprouts With Bacon",
+ "Brussels Sprouts With Bacon and Maple Syrup"
+ ]
+}
diff --git a/tests/test_data/barefootinthepines.com/barefootinthepines_1.testhtml b/tests/test_data/barefootinthepines.com/barefootinthepines_1.testhtml
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+Maple Brussel Sprouts With Bacon - Barefoot In The Pines
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This post may contain affiliate links, see my disclosure policy for details.
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Make the best Brussels sprouts without roasting! This pan-seared version gives you crispy Brussels sprouts seared in a cast iron skillet and topped with a maple syrup glaze and crispy salty bacon. Ready in less than 20 minutes from pan to table!
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Look, it’s hard to get jazzed by a vegetable. But when I tell you that I’ve fallen in love with brussels sprouts, you know these have got to be good.
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This recipe was created to give you a tasty side dish, but to also make a recipe where brussels sprouts don’t taste bad!
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Brussels by nature are bitter when cooked. But if you sear them until crispy and top the brussels sprouts with bacon and maple syrup, you’ve got a one-two punch of sweet and salty to wipe out that bitterness!
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It just wouldn’t be a New England recipe without some salty pork and maple somewhere. But I promise you this, after one bite you’ll be hooked on these sprouts!
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Ingredients
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Thick-CutBacon. Just a few slices, diced.
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Olive Oil. I use extra virgin olive oil, but you can use avocado oil too.
In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes.
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Remove the bacon with a slotted spoon and drain on a plate lined with paper towels. Leave the bacon grease in the pan.
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Step 2:
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Add 1 tablespoon of olive oil to the skillet with the bacon grease and heat over medium heat. Place the the halved Brussels sprouts cut-side down in the pan. Do your best to make a single layer. Push overlapping sprouts out to the side of the pan.
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Cook for 5 -7 minutes until the sprouts start to develop a golden-brown sear.
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Step 3:
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Season with salt and pepper. Move the golden brown sprouts to the outer edges of the pan and flip to brown on the other side.
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Shift the paler sprouts (cut side down) to the center of the pan to brown. Continue cooking for another 5 minutes.
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Hint: Add 1 tablespoon of oil if the pan looks dry.
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Step 4:
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Continue flipping and cooking the remaining Brussels sprouts for another 2-5 minutes until all the sprouts are tender, but still green, and covered in crispy brown spots.
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Hint: Cooking times will fluctuate based on the size of Brussel sprouts. Big sprouts need that extra 5 minutes at the end. Feel free to remove smaller sprouts and set them aside with the bacon while you finish cooking the big sprouts.
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Step 5:
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Once the sprouts are tender, remove the pan from the heat. Drizzle the maple syrup over the Brussels sprouts and toss to coat in the maple glaze.
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Step 6:
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Transfer the maple-glazed Brussel sprouts to a serving dish and top with crispy bacon. Serve warm.
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Tip: Cover the Brussels sprouts with aluminum foil to keep warm if not serving immediately.
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Pro Tips
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During the cooking process, move well browned Brussels sprouts to the outer edge of the pan (where it’s cooler) and move less browned sprouts to the center to sear and get golden brown.
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Sear the brussel sprouts in a combination of bacon fat and olive oil. The olive oil will give the sprouts a crispy sear without burning, while the bacon fat will add flavor.
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Add the maple syrup after cooking so that it doesn’t burn.
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What To Serve With Maple Bacon Brussels Sprouts
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This is the perfect side dish to serve during the week alongside some roast chicken, Baked Cod, a bowl of creamy Fish Chowder.
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These sprouts are a great side dish at a family gathering or holiday party, alongside some fresh Fall Salads.
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Because these sprouts are made on the stovetop instead of roasted in the oven, they’re the perfect Thanksgiving side vegetable. All elements can be prepped in advance, don’t take up precious oven space.
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Variations
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Omit the bacon and sear the sprouts in a combination of 1 tablespoon oil and 1 tablespoon butter to make this a vegetarian dish. For crunch, add salted toasted almonds (see my pan fried asparagus for inspiration).
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Frozen Brussels sprouts can be used. Thaw long enough to cut in half and then sear over medium high heat. The cooking time will be shorter and they may not get as crispy.
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Honey can be used in place of maple syrup.
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Maple Balsamic Brussels Sprouts
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Add a tablespoon of balsamic vinegar along with the maple syrup or use my maple balsamic dressing for a sweet balsamic glaze over the sprouts.
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FAQs
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Do I need to boil Brussels sprouts first?
Nope! We cook these on medium heat and rotate the sprouts for even cooking. They sear beautifully and cook through in 15-20 minutes.
Why won’t my brussels sprouts get crispy?
Overcrowding the pan will cause the sprouts to steam instead of sear. When you’re pan frying sprouts, keep them in a single layer. Frozen sprouts won’t get super crispy because there is just too much moisture in them.
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Storage
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Store leftover maple Brussels sprouts in an airtight container in the fridge for up to 5 days.
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Reheating Leftovers
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You can reheat leftovers in the microwave until warmed through or in a skillet on medium heat for 4-5 minutes.
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I don’t recommend reheating in the air fryer on account of the maple glaze. It’ll make a mess and burn at the bottom.
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If you make this recipe, give it a 5 STAR Rating and Leave a Comment!
A delicious recipe for pan fried brussels sprouts with bacon. Fresh brussels sprouts are seared until golden brown and tender and topped with maple syrup and crispy bacon.
+2 tablespoons pure maple syrup (not pancake syrup)
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+
Instructions
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In a large skillet, cook the diced bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and drain on a plate lined with paper towels. Leave the bacon grease in the pan.
Add 1 tablespoon of olive oil to the skillet with the bacon grease and heat over medium heat. Place the the halved Brussels sprouts cut-side down in the pan. Do your best to make a single layer. Push overlapping sprouts out to the side of the pan.
Cook for 5 -7 minutes until the sprouts start to develop a golden-brown sear.
Season with salt and pepper. Move the golden brown sprouts to the outer edges of the pan and flip to brown on the other side. Shift the paler sprouts (cut side down) to the center of the pan to brown. Continue cooking for another 5 minutes. Hint: Add 1 tablespoon of oil if the pan looks dry.
Continue flipping and cooking the remaining Brussels sprouts for another 2-5 minutes until all the sprouts are tender, but still green and covered in crispy brown spots.
Once the sprouts are tender, remove the pan from the heat. Drizzle the maple syrup over the Brussels sprouts and toss to coat in the maple glaze.
Transfer the maple-glazed Brussel sprouts to a serving dish and top with crispy bacon. Serve warm.
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+
Notes
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+
Cooking times will fluctuate based on the size of Brussel sprouts. Big sprouts need that extra 5 minutes at the end. Feel free to remove smaller sprouts from the pan and set them aside with the bacon while you finish cooking the big sprouts.
+
+
+
diff --git a/tests/test_data/barefootinthepines.com/barefootinthepines_2.json b/tests/test_data/barefootinthepines.com/barefootinthepines_2.json
new file mode 100644
index 000000000..e02d728ef
--- /dev/null
+++ b/tests/test_data/barefootinthepines.com/barefootinthepines_2.json
@@ -0,0 +1,96 @@
+{
+ "author": "Michelle",
+ "canonical_url": "https://barefootinthepines.com/chocolate-pie-with-graham-cracker-crust/",
+ "site_name": "Barefoot In The Pines",
+ "host": "barefootinthepines.com",
+ "language": "en-US",
+ "title": "Chocolate Pie With A Graham Cracker Crust",
+ "ingredients": [
+ "1 cup heavy cream",
+ "3 tablespoons sugar",
+ "1/2 teaspoon of vanilla extract",
+ "12 ounces of semisweet chocolate, broken into pieces",
+ "2 tablespoons granulated sugar",
+ "1 1/2 cups whole milk",
+ "1/2 cup heavy cream",
+ "4 large egg yolks",
+ "1 teaspoon vanilla",
+ "12 whole honey graham cracker sheets (1 1/2 cups, packed )",
+ "6 tablespoons of unsalted butter, melted",
+ "3 tablespoons granulated sugar",
+ "⅛ teaspoon coarse kosher salt"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "12 whole honey graham cracker sheets (1 1/2 cups, packed )",
+ "6 tablespoons of unsalted butter, melted",
+ "3 tablespoons granulated sugar",
+ "⅛ teaspoon coarse kosher salt"
+ ],
+ "purpose": "Homemade Graham Cracker Crust"
+ },
+ {
+ "ingredients": [
+ "12 ounces of semisweet chocolate, broken into pieces",
+ "2 tablespoons granulated sugar",
+ "1 1/2 cups whole milk",
+ "1/2 cup heavy cream",
+ "4 large egg yolks",
+ "1 teaspoon vanilla"
+ ],
+ "purpose": "Chocolate Pudding Filling"
+ },
+ {
+ "ingredients": [
+ "1 cup heavy cream",
+ "3 tablespoons sugar",
+ "1/2 teaspoon of vanilla extract"
+ ],
+ "purpose": "Whipped Cream"
+ }
+ ],
+ "instructions_list": [
+ "Preheat the oven to 350º and lightly spray a 9\" or 10\" pie plate with cooking spray.",
+ "Crush the graham cracker sheets into fine crumbs and place in a medium sized bowl with the sugar and salt.",
+ "Add the melted butter and stir until the cracker crumbs are evenly moistened and clumping.",
+ "Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.",
+ "Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.",
+ "Place the chocolate pieces in a large bowl and set aside.",
+ "In a small saucepan, heat the milk and cream over medium heat until steaming and just starts to simmer, do not boil. Take the pan off the heat.",
+ "In a small dish, whisk together the egg yolks and sugar.",
+ "SLOWLY drizzle ½ a cup of the hot cream into the egg yolks. Whisk until smooth and the yolks are warmed. This is called tempering.",
+ "Add the yolks back to the pot with the cream and turn the heat back up to medium heat. Stir until the custard has thickened and starts to bubble. Remove from the heat and stir in the vanilla extract.",
+ "Set a fine mesh strainer over the bowl with the chocolate pieces. Pour the pudding base through the strainer (this will catch any scrambled egg bits) and let the hot liquid sit on the chocolate for 3-5 minutes.",
+ "Whisk the pudding until the chocolate is completely melted and smooth. Pour the chocolate pudding into the prepared graham cracker crust. Chill in the fridge until set, about 5 hours or overnight is best.",
+ "Before serving, make the whipped cream by beating the heavy cream on medium speed (with a hand mixer or stand mixer) until frothy. Add in the vanilla and sugar and beat on high speed until thick, doubled in volume, and the whipped cream stands on the end of the beater without falling over.",
+ "Decorate the pie with the whipped cream, or serve on the side!"
+ ],
+ "category": "Sweets",
+ "yields": "12 servings",
+ "description": "This creamy chocolate pie with a buttery graham cracker crust is the ultimate no-fuss, show-stopping dessert. Skip the rolled dough and impress guests with this easy, and decadent treat!",
+ "total_time": 37,
+ "cook_time": 12,
+ "prep_time": 25,
+ "cuisine": "Thanksgiving Desserts",
+ "nutrients": {
+ "servingSize": "1 Slice",
+ "calories": "434",
+ "fatContent": "30g",
+ "saturatedFatContent": "17g",
+ "unsaturatedFatContent": "11g",
+ "transFatContent": "0g",
+ "carbohydrateContent": "41g",
+ "sugarContent": "30g",
+ "proteinContent": "6g",
+ "sodiumContent": "131mg",
+ "fiberContent": "2g",
+ "cholesterolContent": "129mg"
+ },
+ "image": "https://barefootinthepines.com/wp-content/uploads/2024/09/Chocolate-Pie-With-Graham-Cracker-Crust-7-720x720.jpg",
+ "keywords": [
+ "Chocolate Pie With Graham Cracker Crust",
+ "Chocolate Cream Pie With Graham Cracker Crust",
+ "Chocolate Pudding Pie With Graham Cracker Crust"
+ ]
+}
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+Chocolate Pie With Graham Cracker Crust - Barefoot In The Pines
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This post may contain affiliate links, see my disclosure policy for details.
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When it’s time to entertain, you want a dessert that will stop everyone in their tracks and won’t keep you in the kitchen all day. This Chocolate Cream Pie with Graham Cracker Crust is your answer.
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I’m willing to claim that this might just be THE BEST chocolate cream pie ever. I’ve seen people go completely speechless after a bite!
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It’s actually my take on my husband’s favorite childhood pie from a little restaurant in Downeast Maine. Getting to the original is quite the trek, but this pie fills that void—and no one will guess how easy it is!
The graham cracker crust is the perfect combination with the rich chocolate pudding. It’s buttery, crisp, a little salty, and holds everything together for a mountain of whipped cream on top!
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Why You’ll Love This Chocolate Pie Recipe
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Easy, no-fail pie that sets perfectly every time.
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Fast and easier than making a traditional pie crust and makes a great dessert for the holidays.
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Can be made in advance and refrigerates and freezes beautifully.
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An impressive dessert everyone will love
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Super rich and smooth chocolatey filling. It’s a million times more flavorful than instant pudding mix.
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I’ve swapped pastry crusts for graham cracker crusts countless times (like with my lemon bars, apple pie, and even, pumpkin pie), and it just makes baking much simpler.
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Ingredients for Chocolate Pie With Graham Cracker Crust
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This easy chocolate cream pie recipe has three components: the graham cracker crust, chocolate pudding, and whipped cream. I use my favorite homemade graham cracker crust recipe for this pie, but feel free to use storebought if you’re short on time!
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Graham Cracker Crust:
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Graham Cracker Sheets – You’ll need 12 whole graham crackers (about 1 1/2 cups of crumbs). My preferred brand is Honey Maid.
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Unsalted Butter – Melted. If all you have is salted butter, omit the salt called for in the recipe.
Whole Milk – you really want to use full fat milk to get the best texture and creaminess
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Heavy Creamor Heavy Whipping Cream
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Egg Yolks
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Vanilla Extract
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Hint: This pudding sets up nice and thick, almost like a chocolate truffle. A lot of recipes will call for cornstarch or cocoa powder, but the custard base and the melted chocolate in this recipe sets up thick and sliceable.
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Homemade Whipped Cream
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Heavy Whipping Cream
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Sugar – I use granulated sugar, but you can use powdered sugar too.
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Vanilla Extract
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Step by Step Instructions
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This may look like a lot of steps, but I promise this chocolate pie comes together so easily! Total time (hands-on) is less than 45 minutes!
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Step 1
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Preheat the oven to 350º and lightly spray a 9″ or 10″ pie plate with cooking spray.
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Step 2
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Crush the graham cracker sheets into fine crumbs either in a food processor or by hand. Place in a medium sized bowl with the sugar and salt.
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Step 3
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Add the melted butter and stir until the graham cracker crumbs are evenly moistened and clumping.
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Step 4
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Pour the crumb mixture into the pie pan and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
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Step 5
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Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.
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Step 6
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Place the chocolate pieces in a large bowl and set aside.
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Step 7
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In a small or medium saucepan, heat the milk and cream over medium heat until steaming and just starting to simmer, not boil. Turn off the heat.
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Step 8
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In a small or medium bowl, whisk together the egg yolks and sugar.
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Step 9
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SLOWLY drizzle ½ a cup of the hot cream into the egg yolks. Whisk until smooth and the yolks are warmed. This is called tempering.
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Hint: tempering will keep the yolks from scrambling in the filling.
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Step 10
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Add the yolk and cream mixture back to the pot and turn the heat back up to medium heat.
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Stir until thickened and starting to bubble. Hint: the custard should coat the back of a spoon without running off immediately.
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Remove from the heat and stir in the vanilla extract.
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Step 11
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Set a fine mesh strainer over the bowl with the chocolate pieces.
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Pour the pudding base through the strainer (this will catch any scrambled egg bits) over the chocolate pieces. Let the hot liquid sit on the chocolate for 3-5 minutes.
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Step 12
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Whisk the pudding until the chocolate is completely melted and smooth.
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Pour the chocolate filling into the prepared graham cracker crust. Chill in the fridge until set, at least 5 hours, but overnight is best.
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Step 13
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Before serving, make the whipped cream. Pour the heavy cream into a bowl of a stand mixer fitted with the whisk attachment or in a large metal bowl if using a hand mixer.
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Beat the cream on medium speed until frothy.
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Add in the vanilla and sugar and beat on high speed until thick, doubled in volume, and the whipped cream stands in stiff peaks on the end of the beater without falling over.
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Decorate the pie with the whipped cream, or serve it on the side!
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Tips & Tricks
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Tempering the yolks with a little hot cream before pouring into the saucepan will prevent the yolks from scrambling.
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Pour the pudding into the graham cracker crust while they’re both still warm. This will help the slices stay together after cutting.
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Allow the pie to cool completely in the fridge before covering it in plastic wrap. That will prevent condensation and keep the pie crust from getting soggy.
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Chill for at least 5 hours to set, but overnight is best.
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Prep the pie crust 1-2 days ahead (chill or freeze) and bake it on the day you assemble the pie. This cuts down prep time (which is great for the busy holiday season)!
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How to Store
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Store leftover pie slices in an airtight container in the fridge for up to 5 days. If leaving the chocolate pie in the pie dish, press plastic wrap against any exposed slices and cover the top of the pie loosely with plastic wrap.
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Freezing:
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Slices of pie can be frozen for up to a month and stored in a freezer-safe airtight container. You can freeze the entire pie or individual slices! The night before serving, let the pie thaw in the fridge until ready to eat.
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Substitutions
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12 ounces (2 cups) of semisweet chocolate chips can be swapped in place of chocolate bars.
Store-bought whipped cream, like Cool Whip, can be used.
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Use gluten-free cookies or graham crackers for the graham cracker crust.
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Variations for Chocolate Pudding Pie with Graham Cracker Crust
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Add a teaspoon of instant espresso powder to the cream mixture for an extra rich chocolate flavor.
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For a super chocolatey pie, make this with an Oreo cookie crust or chocolate graham cracker crust
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Stir peppermint, coconut, hazelnut, or almond extract into the chocolate pudding for extra flavor.
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Top with shaved chocolate curls (you can use a potato peeler to make these easily), toasted nuts, toffee bits, or fresh fruit
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FAQs
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Do I wrap this pie in plastic while it sets?
I let the pie get cold for a couple of hours in the fridge uncovered and then cover the pie in plastic. This will keep condensation from forming and making the pie soggy. The filling in this pie doesn’t form a skin like other traditional pudding pies, so you don’t need to place plastic directly onto the chocolate layer.
Why didn’t my pie set properly?
It’s most likely the filling didn’t chill long enough. This pie needs a minimum of 5 hours of chilling time to be sliceable.
Can I use a store bought Graham Cracker Crust?
Yes! Get the 10” or deep dish version and bake for 10-12 minutes at 350 degrees until browned.
Can I make this pie in advance?
Yes! This is a perfect make ahead pie! The whole pie can be made 2-3 days in advance. You can also freeze the pie for up to 1 month.
This creamy chocolate pie with a buttery graham cracker crust is the ultimate no-fuss, show-stopping dessert. Skip the rolled dough and impress guests with this easy, and decadent treat!
+12 ounces of semisweet chocolate, broken into pieces
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+2 tablespoons granulated sugar
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+1 1/2 cups whole milk
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+1/2 cup heavy cream
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+4 large egg yolks
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+1 teaspoon vanilla
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Whipped Cream
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+1 cup heavy cream
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+3 tablespoons sugar
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+1/2 teaspoon of vanilla extract
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Instructions
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Make The Crust
Preheat the oven to 350º and lightly spray a 9" or 10" pie plate with cooking spray.
Crush the graham cracker sheets into fine crumbs and place in a medium sized bowl with the sugar and salt.
Add the melted butter and stir until the cracker crumbs are evenly moistened and clumping.
Pour the crumbs into the pie plate and press into a compact and even layer. Use a flat bottomed glass to help tamp down the crust. Press the graham crackers up the side of the pie plate as well, packing the crumbs together as tightly and evenly as possible.
Bake your graham cracker crust in a 350º oven for 10-15 minutes until golden brown and smells toasty.
Make the Chocolate Filling
Place the chocolate pieces in a large bowl and set aside.
In a small saucepan, heat the milk and cream over medium heat until steaming and just starts to simmer, do not boil. Take the pan off the heat.
In a small dish, whisk together the egg yolks and sugar.
SLOWLY drizzle ½ a cup of the hot cream into the egg yolks. Whisk until smooth and the yolks are warmed. This is called tempering.
Add the yolks back to the pot with the cream and turn the heat back up to medium heat. Stir until the custard has thickened and starts to bubble. Remove from the heat and stir in the vanilla extract.
Set a fine mesh strainer over the bowl with the chocolate pieces. Pour the pudding base through the strainer (this will catch any scrambled egg bits) and let the hot liquid sit on the chocolate for 3-5 minutes.
Whisk the pudding until the chocolate is completely melted and smooth. Pour the chocolate pudding into the prepared graham cracker crust. Chill in the fridge until set, about 5 hours or overnight is best.
Make Homemade Whipped Cream
Before serving, make the whipped cream by beating the heavy cream on medium speed (with a hand mixer or stand mixer) until frothy. Add in the vanilla and sugar and beat on high speed until thick, doubled in volume, and the whipped cream stands on the end of the beater without falling over.
Decorate the pie with the whipped cream, or serve on the side!
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Notes
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You can use a store-bought graham cracker crust instead of making your own. Make sure to get the 10" or deep dish size!
This Southwest Quinoa & Bean Salad is loaded! It has a dairy-free yet super creamy tahini, cilantro and lime dressing that is to die for. This vegan salad features roasted sweet potatoes, black beans, sweet corn, and buttery avocado. For a fresh bite it has red onion and for extra crunch and fiber it has cabbage and carrots. This one does not skimp on flavor or good for you ingredients. Also, it is perfect for meal prep because the ingredients retain their texture after dressing. The lime in the dressing helps the avocado stay green longer and gives the sweet potatoes more flavor as they marinate. I hope you love this one as much as I do! It is delicious and different.
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Why you will love this quinoa salad
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This extremely filling and flavorful salad is easy to love! First off, it is gluten free, dairy free and allergy friendly which makes it ideal for parties and barbecues. Second, it is chock full of good for you ingredients that are satiating and teeming with nutrition. This recipe is a really easy cook. Oven roasted sweet potatoes and quinoa are simple to cook and the other ingredients can be prepped at the same time. The blender dressing is super flavorful.
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What is Quinoa anyway?
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Quinoa is an ancient grain that is popular for it's high protein and fiber content and it's versatility. It is a great addition to salads, an amazing side dish and is works very well in soups. Quinoa really shines in make ahead salads because it doesn't swell or get dry. It holds it's texture well after dressing and is pleasantly firm but not crunchy which is perfect for this Southwest quinoa salad. For an in depth article on quinoa and how to cook it read this article here.
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Ingredients for Southwest Quinoa & Bean Salad
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This vegan and gluten free salad has pretty basic ingredients that are available year round. Sweet potatoes, onions and frozen corn are items that you should never be without since they are super versatile. That is why this can be a Summer salad, a Winter Salad or anything in between.
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cooked quinoa
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sweet potatoes
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black beans
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frozen corn
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red onion
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olive oil
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Salt and pepper
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Cole slaw mix (red and green cabbage & carrots)
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avocados
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sesame tahini
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limes
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water
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cilantro
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How to make Southwest Quinoa and Bean Salad
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This is a very beginner friendly recipe. I used a store bought Cole slaw mix to make the preparation simpler and easier but you can cut your own if you prefer. I like preparing the dressing and salad ingredients while the quinoa cooks and sweet potatoes roast. This keeps the cooking time at about a half hour or so.
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First, cook quinoa according to instructions and let cool
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Preheat oven to 400
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Then, on a sheet pan spread the sweet potato in a single layer, toss with olive oil and salt and bake for 25 minutes flipping once halfway
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Meanwhile make the dressing by combining tahini, lime juice, water, salt and cilantro in a blender and puree until creamy.
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In a large bowl add the cloe slaw mix, cooled quinoa, sweet potatoes, avocadoes, corn and onions.
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Add the dressing and toss well. Enjoy within 3 days for best quality.
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Tips for making wow-worthy salads
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First, always select fresh ingredients for salads. Save the older produce for soups and cooked preparations. Make sure nothing is lifeless or limp going in.
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Second, when using cooked ingredients like roasted veggies or grains, be sure to let them cool before adding to the salad.
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Blender dressings are king! Blending your ingredients until creamy make it possible to make oil-free or low-oil dressings in a snap with no separating. I love my blender, I am linking it below.
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Lastly, sharp knives, great pans, quality peelers and cutting boards as well as a beautiful wooden bowl will elevate your salad game. Not only do quality cooking tools make cooking easier, it is safer and more efficient. Presentation is really important. In the restaurant business I always told my cooks that the first bite is with the eyes!
This loaded quinoa salad with Southwestern flavors and a creamy tahini lime dressing is delicious. It is super hearty and full of black beans, corn and sweet potatoes. Perfect for a dinner salad or a lunch meal prep, this one is sure to be a favorite.
+Delicious!! I am so glad to have found your site. So healthy and SO GOOD. Thank you!!
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+ Sara Tercero
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Wonderful! So happy you like my site and recipes. I appreciate your feedback so much!
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+ Mary
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+So great! I love this for barbecues. Can’t wait to try more of your recipes.
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+ Sara Tercero
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So happy you enjoyed it! Thanks so much for the great feedback and the stars!
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This salad was a flavour explosion. My whole family enjoyed it, including my children so that's a huge win in my books.
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+ KATIE
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+it was yummy. I added a little bit of organic pure maple syrup and a little bit of Braggs liquid aminos to the dressing because it seemed to be missing something and it turned out yummy.
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So happy you adapted it to your taste buds! That is really cooking!
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+ Katherine Ohnigian
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+It was so good, I made it again, this time using limes like I was supposed to instead of lemon, and it was like pow, really yummy
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+ Mariah
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+This recipe is delicious. It includes all my favorite ingredient’s. Can you tell me what the serving size is for the information in the nutritional facts?
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+ Sara Tercero
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Hello! I think it is around a cup and 3/4 of the mix. It is very dense and filling!
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So happy you liked it!
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That is a huge win! So happy to hear it!
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+ Wendy
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How much is a bunch of cilantro? My bunch seems like a lot!
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A bunch IS a lot to be honest. But once blended it will be fine. If you are nervous, half the amount called for. It is not baking so precision is not necessary.
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+Another delicious recipe. I felt confident enough to sub in a delicata squash when I realized I only had one sweet potato. This recipe is a winner. Delicious, nutritious and filling. Great salad to make ahead for lunches. Thanks so much!
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I love that substitute! I bet it was great, Delicata has such a nice flavor profile here! Thank you for the feedback and 5 stars.
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+Soooo good. One of my favorite plant based recipes yet! Thanks Sara!
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That is so great to hear, very happy you loved it!
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Sara,
+ This is the 2nd recipe I've tried (the 1st Aututmn Butternur, Bean, & Bulgur Salad) and I have to say "they're bomb!" The dressings are simply superb. I am so excited to have found your website.
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+This was so delicious!! I added some chili powder to the sweet potatoes, and blended half an avocado into the dressing. I think next time I’ll add some jalapeño to the dressing, too! We like heat in our house. Thank you for your amazing recipes!
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Hi Missy those are both excellent ideas! I love adding heat at my house too! Thanks for the 5 stars!
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Thank you so much Barbara I really appreciate that.
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+Family raved about it, including the kids. And I feel great having serve my family better food. I’ll save this recipe but next time I will double the dressing delicious!
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Hey, is there anything I can sub in instead of tahini?
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Hi Jen, you can try almond butter or sunflower butter? I have not tried them but I am betting it will have a mild taste and similar texture. Let me know how it goes!
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That is wonderful news! Thanks for the feedback and rating!
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+This is so flavorful and substantial. Thank you for a perfect meal prep recipe!
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So pleased you enjoyed it! Thanks for the feedback and the 5 stars!
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+Tasty and filling. I had this for lunch all week. So flavorful and pretty and delicious.
+Even though I had it 4 days last week, I want it again!
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+ Sara Tercero
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If this isn't a stellar review I don't know what is! So happy you liked it!
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+ Keri
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+I have truly made this salad dozens of times and break it out every time we have company. I always get asked for the recipe and happily forward the link here! Thanks Sara!
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+ Sara Tercero
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Thank you so much Keri!I appreciate the review and feedback.
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+ Charli
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+This was so savory and delicious. There is no mention in the instructions as to what to do with the black beans so I just cooked them for 10 minutes and tossed them in. Will be making again; everyone in my family loved this salad.
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+ Sara Tercero
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Hi Charli! So happy you liked it! I will check the recipe. The canned beans do not need to be heated although I am sure it can't hurt! Thanks for the 5 stars!
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This Garden Salad with oregano vinaigrette is packed full of garden fresh veggies and has an incredible variety of textures! There is crisp romaine, hardy kale, crunchy radishes and almonds, plus vibrant roasted peppers and meaty white beans. Plus it's studded with tangy calamata olives. The oregano vinaigrette dressing tastes wicked good, it's sweet, zesty and super zippy.
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What is a garden salad?
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Anyone who has spent any time being vegetarian or vegan is familiar with the phenomenon of a garden salad. Ironically garden salads are usually the most basic and boring of salad types. Most restaurants have their version which consists of iceberg lettuce, tomato and cucumber. While I love these three veggies, they are the most uninteresting vegetables to add to a salad. When I hear the word "garden" I think of a colorful variety of fresh produce rather than the most basic and boring of veg. Therefore I think we need to change the image of a garden salad from simple and boring to colorful, flavorful and textural like this one!
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Why you will love this garden salad
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Like I said earlier, regular garden salads tend to be pretty boring! This one is anything but! Rather than bland iceberg lettuce we are using a combo of garden fresh crisp romaine lettuce and kale for the base. Talk about texture and crunch! Then we add colorful and crunchy radishes that are abundant garden vegetables. This summery salad features pantry staples like jarred roasted peppers, white beans and calamata olives which bump up the flavor and give the salad more visual interest and texture. We finish the salad with a wicked delicious oregano vinaigrette that is drinkably delicious and crunchy slivered almonds. This summer salad is balanced, filling and way better than a boring garden salad.
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Ingredients for garden salad with oregano vinaigrette
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This garden salad has fresh produce right from the garden, farmers market or supermarket. Plus it features easy pantry staple ingredients that are available year round. One of the best things about this salad is how remarkably versatile it is with the endless possibilities for substitutions. Let's talk about the ingredients and some ideas on the best variations:
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Romaine Hearts and Kale: The base of this garden salad is fresh greens. For this we use crisp romaine and hardy curly kale because they grow abundantly in summer and they have great texture. You can sub any greens you like for the romaine hearts like Spring Mix, Baby Spinach, Green Leaf or Red Leaf lettuce. For the kale you can sub Red Russian Kale, Lacinato Kale or any other green you have growing in your garden like Swiss chard, mizuna or mustard greens.
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Radishes- Radishes add such a welcome crunch, mild flavor and vibrant color to any salad. Use any kind you have. Easter egg Radishes, Breakfast Radishes, Watermelon Radishes will all be gorgeous here. If radishes are unavailable substitute a crunchy vegetable or fruit. Sliced apples, or chopped celery or jicama are excellent choices.
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Green Onions: Green onions, scallions or Spring onions add a mild bite to this garden salad. If you are an onion lover, use chives, shallots or red onions to bump up the oniony goodness.
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Jarred Roasted red Peppers- For convenience sake, I always have a jar of roasted red peppers in my pantry to make foods more colorful and delicious. Roast fresh ones if you prefer. Great pantry staple substitutes are artichoke hearts, hearts of palm, or marinated eggplant.
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Canned White Beans: Canned beans are the ultimate pantry staple because they can be used in so many recipes. White beans are full of fiber and plat-based protein and make any salad more filling. Sub lentils, chickpeas, kidney beans, lupini beans or any other canned bean that you love.
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Pitted Calamata Olives- Olives instantly bump up the flavor of any salad plus they look so pretty! Greek Kalamata olives are my favorite but sub any kind of olive you like! Just be careful of pits.
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Sliced Almonds: I love adding nuts to salads because they bump up the nutrition and add an excellent crunch factor that is super craveable. Substitute walnuts, cashews, hemp seeds, macadamia nuts or whatever nut is your fave. If you have a nut allergy sub sunflower seeds or pumpkin seeds.
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Ingredients for oregano vinaigrette salad dressing
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This dressing is incredibly simple yet exceptionally flavorful. With just 6 ingredients this one will be a favorite that you make on repeat.
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Extra Virgin Olive Oil- My favorite oil for making dressing, olive oil is robust and flavorful. It gives dressings a nice smooth texture and helps distribute the flavors.If you prefer, use avocado oil or go oil free completely.
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Balsamic Vinegar- I love how sweet, tangy and puckery balsamic vinegar is. You can sub apple cider vinegar, red wine vinegar, white balsamic or any other type of vinegar that you like.
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Pure Maple Syrup- Maple syrup balances out the flavors in this vinaigrette dressing. It lends a bit of sweetness for an otherwise super tangy salad dressing recipe. Use date syrup, honey or agave if you must substitute. Last resort is sugar. I don't like the grit of a granulated sugar and waiting for it to dissolve but if you must, you may.
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Oregano- Garden fresh oregano gives this vinaigrette a punch of flavor that is so herby and delicious. If it is not available you may use dried oregano or dry Italian seasoning. Or use your favorite copious garden herbs like mint, parsley or cilantro to kick up the flavors.
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How to Make a Garden Salad
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This summer salad can be yours in less than 15 minutes. It's so easy and beginner friendly that anyone can do it! Here is how:
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Make the Dressing: In a jar or bowl combine the oil, vinegar, salt and pepper, herbs and maple syrup. Easy peasy.
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Optional Kale Massage: You know how much I endorse the simple act of massaging the kale with some oil and salt. It's an optional step that is a complete textural game changer.
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Assemble the salad: Add all the other veggies to the bowl of massaged kale.
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Dress the salad: simply for the dressing over the salad, toss and serve!
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Variations of a Garden Salad
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I have offered my favorite substitutes in the ingredient section. Let's focus on ways to add to or beef up this delicious summer salad recipe.
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Make it a pasta salad! Simply add some cooked farfalle, shells or rotini and toss it into the salad and you will have a pasta salad perfect for barbecues.
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Make it dinner! Add cooked grains like quinoa, brown rice, cous cous or wild rice to really make this a filling meal.
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Add More Protein- This salad is so versatile it will go really well with any of your favorite proteins. Add some baked tofu cubes or seitan bacon. Or if you are not vegan add crumbled cheese or grilled chicken or fish.
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Make it a meal prep recipe! Instead fusing romaine in the recipe, make it all kale so that you can dress it and it will last for 3 days in the fridge.
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Tips for making the best garden salad
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Choose the freshest produce possible and use what is in season. Seasonal veggies are always the most flavorful. And nobody wants to eat wilted veggies in a salad, save those for soup!
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Drain your produce well. Either spin the lettuce and kale in a salad spinner or leave them draining in the colander. My mentor Janice Chapler from the Westside Caffe in Berkeley Ca taught me that water is the enemy of flavor. And these words guide me in all my salad making.
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Be creative! If you want to deviate from the recipe do it! I love when people improvise my recipe. I call it Jazz cooking and I think it's wonderful.
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Dress the salad right before eating! If a salad has lettuce involved, you must wait until right before consuming to dress it. Otherwise it will be horribly wilted.
This Garden Salad with oregano vinaigrette is packed full of garden fresh veggies and has an incredible variety of textures! There is crisp romaine, hardy kale, crunchy radishes and almonds, plus vibrant roasted peppers and meaty white beans. Plus it's studded with tangy calamata olives. The oregano vinaigrette dressing tastes wicked good, it's sweet, zesty and super zippy.
Make the dressing by combining olive oil, vinegar, pure maple syrup, salt, pepper and oregano in a jar or bowl. Shake or whisk until well combined.
Optional Step: In a large salad bowl add the kale and 1 tbsp of the vinaigrette dressing. Massage the dressing into the kale with your hands to make the leaves tender and soft.
Add romaine, bell peppers, radishes, green onions, olives, beans and almonds to the bowl with the massaged kale.
Dress the salad by pouring the dressing over the top then tossing until well combined. Eat immediately.
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Notes
Recipe tip:
+If you want to make this salad ahead of time you have two options. Option one is keeping the dressing separate and having people add their own. Alternately, if you desire to make this salad recipe for meal prep, omit romaine and use all kale or a mix of kale and cabbage which are much hardier and will be good to eat for 3 days after dressing.
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We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
+ Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
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+ Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
+
+ Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
+
+ Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
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+ Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
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These easy lemon cake mix cookies always brighten up my day! They’re quick to make with only 5 ingredients and come out irresistibly soft-baked in minutes. Every bite is filled with fresh lemon flavor, with the option to add white chocolate chips.
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If you love the freshness of lemon desserts like these cake mix cookies, you’ll also love these lemon cupcakes or my super easy lemon sugar cookie bars.
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Quick and Easy Lemon Cake Mix Cookies
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There’s something about the soft, irresistible chewiness and crispy edges that’s totally craveable. Not to mention the flavor choices! A box of cake mix is the best shortcut to sweet, soft-baked cookies of all kinds. These lemon cake mix cookies are one of my latest favorites, and I’ve been making them on repeat this summer! Even my preschooler ate them, I was shocked. The fresh flavors are perfect, and you only need 5 ingredients.
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Why We Love Cake Mix Cookies
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Quick and easy. These cookies start with a box of lemon cake mix, cutting the ingredients list in half. If you’ve never made cookies from a box of cake mix before, it’s a fun, simple shortcut that makes these lemon cookies super beginner-friendly.
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Fresh lemon flavor. Many cake mix cookie recipes use only 3 ingredients (cake mix, oil or butter, and eggs), but I like to amp up the zingy lemon flavor in these cookies with fresh lemon zest and lemon extract. It’s an easy addition that makes a big difference!
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Make them your own. Stir white chocolate chips into the batter, or drizzle the tops of your lemon cookies with melted white chocolate or a simple lemon glaze.
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Ingredient Notes
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Here’s a quick overview of the key ingredients along with some notes. Scroll down to the recipe card for a printable list with the full amounts.
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Lemon Cake Mix – I use an 15.25-ounce boxed cake mix from Duncan Hines. You may need to adapt this recipe if you’re using another sized box, see my note below.
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Lemon Extract – I like to add a dash of lemon extract for an even more intense lemon flavor in these cookies. Feel free to use pure vanilla extract instead or a squeeze of fresh lemon juice also works.
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Lemon Zest – Fresh lemon zest makes all the difference! You’ll need one large lemon. See my tutorial on how to zest a lemon for tips.
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Sparkling Sugar Sprinkles – For coating the cookies. It’s a special touch that gives these lemon cookies extra sweetness and crunch. Not to be missed! I recommend the Wilton brand, which you can find at most grocery stores or Walmart. This has a much coarser texture than sanding sugar or granulated sugar.
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Can I Use a Different-Sized Cake Mix?
Yes. As mentioned, I based my lemon cake mix cookies recipe on an 15.25-ounce cake mix (Duncan Hines). If you purchase another brand only to find it’s a 13.25-ounce cake mix means a difference of 2 ounces (56g) which is about 7.5 tablespoons. So add 1/2 cup all-purpose flour (8 tablespoons) to the cake mix to get the same results. Otherwise you might find the dough is too soft.
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Oil vs. Butter in Cake Mix Cookies
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Most cake mix cookies advertise 3 easy ingredients and an overwhelming majority of the recipes suggest using oil. When developing this recipe, I tested the 3 more common recipes you find online using oil (either 1/3 or ½ cup) and butter (1/2 cup) and here’s what I found:
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Butter (far left): Made with ½ cup melted butter gave the cookies a better taste and they were thicker all around.
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1/2 Cup Oil (Middle): Made with ½ cup oil, the cookies spread pretty thin and were almost too soft.
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1/3 cup Oil (far right): Made with 1/3 cup oil, the batter was very thick and the outside of the cookies had a weird texture
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+From left to right: Made with butter, Made with 1/2 cup oil, Made with 1/3 cup oil
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How to Make Lemon Cookies From Cake Mix
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While I always have a place in my heart for my from-scratch lemon cookies, nothing beats the convenience of a box of cake mix as a shortcut! I have a whole guide dedicated to baking with cake mix that you can check out.
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Meanwhile, follow the short steps below to make these soft-baked lemon cookies. You’ll find printable instructions in the recipe card after the post.
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Combine the ingredients. To make the cookie dough, simply add all of your ingredients to a bowl, and mix.
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Shape the cookies. Next, I like to use a cookie scoop to portion out even-sized balls of dough. Roll the dough balls in sanding sugar before placing them onto a lined baking sheet. You may need to reshape before baking.
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Bake. Bake these cake mix cookies at 350ºF for 11-13 minutes, depending on how chewy you prefer your cookies (see below).
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+Combine the ingredients.
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+Mix the cookie dough.
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+Roll the dough in sugar and bake!
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How to Tell When These Cookies Are Baked
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In general, I like my cookies underbaked, but not gooey. I usually pull these lemon cake mix cookies from the oven at the 12-minute mark. As you can see in the photo, at this point they’re still soft in the centers, but not raw. If I stick a toothpick into the center of a cookie, it comes out clean.
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At 11 minutes, these cookies were slightly underdone, and they stayed a bit raw in the middle. At 13 minutes, they were baked through, but with a drier crumb. Start checking your cookies after the minimum recommended baking time and go from there.
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Toppings and Add Ins
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Add chocolate chips. Optional, but a handful of white chocolate chips in the batter makes these lemony cookies that much more indulgent. I love the way the chips melt to create sweet little gooey pockets throughout the cookie! For a pretty finish, gently press a few chocolate chips into the tops of the cookies right as they come out of the oven.
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Add a white chocolate drizzle. Once upon a time, I finished these lemon cookies with a drizzle of white chocolate. So good! If that’s your vibe, you can melt chocolate chips in the microwave, or make a batch of white chocolate ganache to drizzle over the cooled cookies.
These easy lemon cake mix cookies are quick to make with 5 ingredients! So soft and chewy, they’re infused with fresh lemon flavor and rolled in sugar for crunch. Add in white chocolate chips for a delicious sweet-tart treat.
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Ingredients
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1 box (15.25oz) Duncan Hines Lemon Cake Mix
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½ cup (113g) Unsalted butter, melted
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2 Large eggs
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1 teaspoon Pure Lemon extract (or fresh lemon juice)
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Zest from 1 large lemon
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Sparkling Sanding Sugar for coating (1/3-1/2 cup)
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Instructions
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Preheat the oven to 350°F. Line a baking sheet with parchment paper or a silicone baking sheet
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In a large mixing bowl, combine all the ingredients (except the sanding sugar) and mix until well combined. The dough will be thick.
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Use a large cookie scoop to portion out the dough. Roll each ball of dough in the sanding sugar then place the dough about 2 inches apart on the prepared baking sheet.
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Bake for 11-13 minutes. The center of the cookies should be slightly under-baked but not too gooey. Use a toothpick inserted into the center of a cookie to check for doneness.
This is based on a Duncan Hines Cake Mix which is 15.25 oz. Other brands that may be 13.25o size cake mix, add 1/2 cup all-purpose flour to make up the difference.
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Optional add-in: ¾ cups white chocolate chips, save a few to put on top right when they come out of the oven.
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Don’t skip the sanding sugar! This gives the cookies a nice crunch and a little bit of sweetness.
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Storing:
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To store. These lemon cake mix cookies store well at room temperature for 3-4 days. Be sure to keep them in an airtight container.
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Freeze. You can also freeze your cookies for up to 1 month. Defrost them on the countertop before serving.
These are amazing, no other way to describe them. Very quick and easy. Did half the batch rolling them in sugar and the other half with a lemon glaze. Everyone that tried them loved both versions. The entire batch was eaten within a hour or two of pulling them out of the oven. My go to lemon cookie recipe.
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\ No newline at end of file
diff --git a/tests/test_data/beyondfrosting.com/beyondfrosting_2.json b/tests/test_data/beyondfrosting.com/beyondfrosting_2.json
new file mode 100644
index 000000000..fcf334671
--- /dev/null
+++ b/tests/test_data/beyondfrosting.com/beyondfrosting_2.json
@@ -0,0 +1,96 @@
+{
+ "author": "Julianne Dell",
+ "canonical_url": "https://beyondfrosting.com/no-bake-strawberry-cheesecake/",
+ "site_name": "Beyond Frosting",
+ "host": "beyondfrosting.com",
+ "language": "en-US",
+ "title": "No-Bake Strawberry Cheesecake",
+ "ingredients": [
+ "2 cups (224g) graham cracker crumbs (about 2 sleeves)",
+ "6 tablespoons (84g) unsalted butter, melted",
+ "1 lb (16oz) fresh strawberries, washed and hulled",
+ "4 ounces (113g) white chocolate bar, chopped and melted",
+ "1 cup (236ml) heavy whipping cream, cold",
+ "½ cup (65g) powdered sugar",
+ "16 ounces (452) full-fat cream cheese, at room temperature",
+ "½ cup (95g) granulated sugar",
+ "1 teaspoon (5ml) pure vanilla extract",
+ "¾ cup (177ml) heavy whipping cream, cold",
+ "½ cup (65g) powdered sugar",
+ "Additional fresh strawberries for garnish"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "2 cups (224g) graham cracker crumbs (about 2 sleeves)",
+ "6 tablespoons (84g) unsalted butter, melted"
+ ],
+ "purpose": "For the Crust:"
+ },
+ {
+ "ingredients": [
+ "1 lb (16oz) fresh strawberries, washed and hulled",
+ "4 ounces (113g) white chocolate bar, chopped and melted",
+ "1 cup (236ml) heavy whipping cream, cold",
+ "½ cup (65g) powdered sugar",
+ "16 ounces (452) full-fat cream cheese, at room temperature",
+ "½ cup (95g) granulated sugar",
+ "1 teaspoon (5ml) pure vanilla extract"
+ ],
+ "purpose": "For the Cheesecake Filling:"
+ },
+ {
+ "ingredients": [
+ "¾ cup (177ml) heavy whipping cream, cold",
+ "½ cup (65g) powdered sugar",
+ "Additional fresh strawberries for garnish"
+ ],
+ "purpose": "For the Topping:"
+ }
+ ],
+ "instructions_list": [
+ "For the Crust:",
+ "Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.",
+ "Grind the graham crackers into a fine crumb using a food processor or blender. Combine the melted butter and graham cracker crumbs, stirring until well combined.",
+ "Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides of the pan to create the crust. Refrigerate the crust while preparing the filling.",
+ "For the Filling:",
+ "Wash and hull the strawberries. Puree them in a food processor or blender until smooth, yielding about 1¾ cups of puree.",
+ "Transfer the puree to a medium-sized saucepan. Heat over medium to medium-low heat, stirring as needed to prevent burning and sticking, until the mixture reduces to about ½ cup. This can take up to 30 minutes. Allow the mixture to cool completely. Refrigerate to speed up the cooling process.",
+ "Chop the white chocolate bar into smaller pieces. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.",
+ "Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.",
+ "Next beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Add the granulated sugar and vanilla extract and continue beating until smooth. Then add the melted chocolate and strawberry puree, beating until combined.",
+ "Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared cooled crust, spreading evenly. Refrigerate for 3-4 hours until it’s firm.",
+ "For the Topping:",
+ "Prepare another batch of whipped cream following the instructions above. Use a large piping bag to pipe the borders of the cheesecake. Garnish with fresh fruit."
+ ],
+ "category": "Cheesecake",
+ "yields": "8 servings",
+ "description": "This no-bake strawberry cheesecake is the perfect summer dessert, with a cool and creamy filling made with fresh strawberry purée set in a crunchy graham cracker crust.",
+ "total_time": 300,
+ "prep_time": 300,
+ "cuisine": "American",
+ "cooking_method": "No-Bake",
+ "equipment": [
+ "9-inch Springform pan",
+ "Angled Spatula"
+ ],
+ "nutrients": {
+ "servingSize": "1 Slice",
+ "calories": "610 calories",
+ "fatContent": "42.6 g",
+ "saturatedFatContent": "25.3 g",
+ "transFatContent": "0.5 g",
+ "carbohydrateContent": "53.3 g",
+ "sugarContent": "38.7 g",
+ "proteinContent": "6.3 g",
+ "sodiumContent": "306.5 mg",
+ "fiberContent": "2.2 g",
+ "cholesterolContent": "113.6 mg"
+ },
+ "image": "https://beyondfrosting.com/wp-content/uploads/2024/08/No-Bake-Strawberry-Cheesecake-6120-2-225x225.jpg",
+ "keywords": [
+ "no-bake strawberry cheesecake",
+ "no-bake cheesecake",
+ "strawberry cheesecake"
+ ]
+}
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+ No-Bake Strawberry Cheesecake | Beyond Frosting
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This no-bake strawberry cheesecake is the perfect dessert for summer! It has a light and creamy filling packed with fresh puréed strawberries in a crunchy graham cracker crust. It’s easy to make, and you can give your oven the day off!
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Easy No-Bake Strawberry Cheesecake
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Summer is my favorite time of the year for no-bake desserts (surely I can’t be alone?). Aside from the obvious perk of not heating up the kitchen with a hot oven, recipes like this cool and creamy no-bake strawberry cheesecake are refreshing and delicious. I didn’t think any strawberry dessert could rival my Strawberry Delight, but I am a huge fan of cheesecake, so rest assured this one gets the seal of approval from me, even my toddler devoured this one.
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Why I Love This Cheesecake Recipe
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No oven. Summer desserts don’t get better than a creamy cheesecake that I can make without turning on the oven. No oven also means no water bath, so I get to enjoy all the richness of homemade cheesecake without the fuss.
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Fresh strawberry flavor. An easy strawberry reduction gives flavor without sacrificing texture. It means that it packs every bite full of strawberry goodness without worrying about the filling setting up properly.
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Thick, creamy slices. Like my classic no-bake cheesecake, I make this no-bake strawberry cheesecake with melted white chocolate, which doesn’t impact the taste but instead helps to thicken the filling for an overall better texture.
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Ingredient Notes
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This easy strawberry cheesecake needs just a handful of ingredients, and I’ve included notes on the key ones below. Scroll to the recipe card for a printable ingredients list with recipe amounts.
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Crust – I use a simple homemade graham cracker crust made from crushed graham crackers and melted butter. Feel free to save time with a store-bought crust if you’d like, or even Nilla Wafer or Golden Oreos.
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Strawberries – These can be fresh or frozen. Fresh berries will need to be washed and hulled beforehand. If you’re using frozen strawberries, be sure to thaw them first. Strawberries must be fully ripe for the best flavor.
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White Chocolate – Chopped and melted. I recommend using white chocolate bars, such as Lindt or Ghirardelli. These will melt down much smoother than chocolate chips. If you only have chocolate chips, I have a tutorial on how to melt chocolate chips with tips.
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Heavy Whipping Cream – Make sure it’s cold from the fridge. For this recipe, homemade whipped cream is used in both the filling and for garnishing the cheesecake. For time-saving purposes, you can use store-bought Cool Whip instead.
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Cream Cheese – You’ll want to use bricks of full-fat cream cheese for the creamiest no-bake cheesecake. Bring the cream cheese to room temperature before you start.
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How to Make a No-Bake Strawberry Cheesecake
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Follow the brief steps here to make the perfect no-bake strawberry cheesecake. Scroll down to the recipe card after the post for printable recipe instructions.
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Make the strawberry purée. Next, purée rinsed and hulled strawberries in a food processor. Afterward, you’ll reduce the purée in a saucepan over medium heat until you’re left with about ½ cup. It should be nice and thick. It should be fully cooled before using.
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Prepare the crust. First, combine graham cracker crumbs with melted butter. Press the crumb mixture firmly into the bottom and up the sides of a greased springform pan. If needed, refer to my tutorial on how to make a no-bake crust in a springform pan.
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+Prepare the graham cracker crust.
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+Purée and reduce the strawberries.
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Melt the chocolate. Melt chopped white chocolate in the microwave in increments, stirring in between until that’s nice and smooth. Both the purée and melted chocolate will need to cool before you make your cheesecake filling.
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Prepare the whipped cream. Meanwhile, whip heavy cream in a chilled bowl until soft peaks start to form. Add powdered sugar and whip again, this time until you get stiff peaks.
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+Chop and melt the chocolate.
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+Combine the cheesecake filling.
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Assemble the cheesecake. Now, you’ll beat cream cheese with sugar and vanilla, followed by the melted white chocolate and strawberry purée. Lastly, fold in the whipped cream. Spread the cheesecake filling into your prepared crust.
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Crust Filling Tip!
Wanna know how I get that perfect edge?
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Add just enough of the filling to cover the bottom of the cheesecake and use a spoon or my favorite is an angled spatula, and spread the filling to the edges, getting in all the nooks and crannies.
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Then add more filling just until it reaches the top of the crust, and very carefully spread the filling to the edges of the pan. Add any remaining fill on top and smooth you.
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+Fill the pan and chill.
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Chill. Pop the strawberry cheesecake into the fridge to chill for 3-4 hours.
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Add the topping. Before serving, whip up a fresh batch of whipped cream and pipe or dollop the topping over the cheesecake. Garnish with fresh strawberries and enjoy!
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Recipe Tips
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Line the bottom of the pan. This is only necessary if you’d like to fully remove the cheesecake from your springform pan. Place a large piece of parchment over the bottom edges of the pan and close the pan around the edge. The paper will hang out the sides.
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Patience is key. Reducing the strawberries gives flavor and stability to the cheesecake. I suggest reducing until it’s about ½ cup of puree, which can take up to 30 minutes. Keep the heat at medium/medium-low and stir often so that the purée doesn’t burn or stick.
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Cool the strawberries faster. Afterward, I’ll place the purée into the fridge to speed up the cooling process.
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Whip the cream to stiff peaks. The key to a stable filling is to properly prepare the whipped cream until it reaches stiff peaks. If the whipped cream is wilted or runny before adding into the cheesecake it will cause issues with the cheesecake fully setting.
9-inch Spring Form Pan with heavy-gauge steel core that won’t warp and heats evenly. Perfect for cheesecakes, layer cakes or tortes that need careful handling.
Storing. Keep the no-bake strawberry cheesecake in the fridge and enjoy within 2-3 days. I usually wrap the springform collar back around the pan and cover it with plastic wrap, otherwise, you can keep slices in an airtight container.
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Freeze. After chilling the cheesecake in the fridge, wrap the whole pan in a double layer of plastic wrap and freeze it for up to 1 month. Leave off any toppings until the cheesecake is thawed for serving.
This no-bake strawberry cheesecake is the perfect summer dessert, with a cool and creamy filling made with fresh strawberry purée set in a crunchy graham cracker crust.
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Ingredients
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For the Crust:
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2 cups (224g) graham cracker crumbs (about 2 sleeves)
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6 tablespoons (84g) unsalted butter, melted
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For the Cheesecake Filling:
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1 lb (16oz) fresh strawberries, washed and hulled
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4 ounces (113g) white chocolate bar, chopped and melted
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1 cup (236ml) heavy whipping cream, cold
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½ cup (65g) powdered sugar
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16 ounces (452) full-fat cream cheese, at room temperature
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½ cup (95g) granulated sugar
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1 teaspoon (5ml) pure vanilla extract
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For the Topping:
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¾ cup (177ml) heavy whipping cream, cold
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½ cup (65g) powdered sugar
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Additional fresh strawberries for garnish
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Instructions
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For the Crust:
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Prepare a 9-inch springform pan by lightly greasing the edges of the pan with cooking spray, and then wiping gently with a paper towel.
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Grind the graham crackers into a fine crumb using a food processor or blender. Combine the melted butter and graham cracker crumbs, stirring until well combined.
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Pour the crumbs into the springform pan and press firmly into the bottom and up on the sides of the pan to create the crust. Refrigerate the crust while preparing the filling.
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For the Filling:
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Wash and hull the strawberries. Puree them in a food processor or blender until smooth, yielding about 1¾ cups of puree.
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Transfer the puree to a medium-sized saucepan. Heat over medium to medium-low heat, stirring as needed to prevent burning and sticking, until the mixture reduces to about ½ cup. This can take up to 30 minutes. Allow the mixture to cool completely. Refrigerate to speed up the cooling process.
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Chop the white chocolate bar into smaller pieces. Microwave at 50% power in 30-second increments, stirring each time until the chocolate is melted. Stir until completely smooth. Set aside to cool.
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Prepare the whipped cream. Chill the mixing bowl and beater blade for 5-10 minutes in the freezer or refrigerator. Beat the heavy cream in the chilled bowl and using the whisk attachment and beat at a high speed until the cream thickens to soft peaks. Add the powdered sugar and continue beating on high speed until stiff peaks form. If needed, transfer to a separate bowl and set aside.
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Next beat the cream cheese until it’s completely smooth, scraping down the sides of the bowl as needed. Add the granulated sugar and vanilla extract and continue beating until smooth. Then add the melted chocolate and strawberry puree, beating until combined.
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Finally, slowly fold in the whipped cream until it’s completely smooth. Pour the filling into the prepared cooled crust, spreading evenly. Refrigerate for 3-4 hours until it’s firm.
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For the Topping:
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Prepare another batch of whipped cream following the instructions above. Use a large piping bag to pipe the borders of the cheesecake. Garnish with fresh fruit.
If you’d like to remove the cheesecake from the pan, full-line the bottom of the pan with parchment paper, hanging it over the edges of the circle, and then close the edges of the pan around it.
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Ingredient notes and Substitutions
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Frozen strawberries can also be used but should be thawed before blending.
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The strawberry puree can be made up to 2 days in advance.
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Cool Whip: If you’d prefer to use Cool Whip, simply swap out the heavy cream and powdered sugar in the filling with one 8oz container of thawed Cool Whip.
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White Chocolate: I’d recommend using a brand like Ghirardelli or Lindt white chocolate for the filling. In a pinch, white chocolate chips can be used.
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Crust. A store-bought crust can be used in place of homemade. Alternatively Nilla Wafer or Golden Oreos would be another good option.
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Storing
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Once prepared: Must stay refrigerated, best within 2-3 days of preparation. You can wrap the springform collar around the pan and then tightly cover it with plastic wrap or store slices in an airtight container.
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Freezing: Chill completely, and then tightly wrap the pan twice with plastic wrap. Save the garnishes to add once it’s thawed. Freeze for up to one month.
+Asian Style Sweetcorn Fritters, made with just a few pantry staples and some fresh herbs. So delicious and utterly moreish.
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Served with a mouth-watering dipping sauce mixture of soy sauce, a drop or two of fish sauce, fresh lime juice, sambal oelek, fresh ginger, coriander & mint, and a bit of honey. The sauce is made to taste, so no measurements here. Convenient sweet chilli sauce, hot honey, sriracha mayo are also great dipping sauce options.
I replaced popular panko breadcrumbs (gluten and wheat) with fine yellow corn meal/polenta, grated parmesan cheese and almond meal. Perfectly seasoned with lemon zest, salt, pepper and dried herbs. Our new ‘go to’ for crumbed chicken night, that’s for sure. It’s utterly delicious and crispy too! Also, these were cooked in my trusty air-fryer for 12 minutes with just a drizzle of olive oil. Amazing right? Great for chicken nuggets too. Just saying.
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Super yummy served with a quick parsley, garlic, caper, lemon butter sauce and extra lemon on the side. Equally delish with a garlic aioli, cheese or mushroom sauce. The options are endless. Here I chose to serve this life changing crumbed chicken with a simple salad of baby spinach, rocket, tomatoes and, you guessed it, parmesan shavings. The Best Caesar Salad will be a winner with this chicken too.
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It’s a lovely quiet summer lull at the moment, and I’m grateful for the free time to play around in my kitchen and share fuss free food that I enjoy making (and eating) at home. To see what’s cooking, remember to follow me on Instagram if you feel inclined.
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Enjoy this recipe 😉
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Parmesan, Polenta & Almond Crumbed Chicken
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A delicious gluten free alternative seasoned with lemon zest and dried herbs.
Slice the chicken fillets in half to make thinner fillets. By doing it this way, you get 8 pieces of crispy, tender chicken.
Season with salt and pepper.
Beat the egg and milk together.
In a large bowl, mix corn meal, parmesan almond meal, seasoning and lemon zest together until evenly combined.
Lightly coat each fillet with the crumb mixture. Then dip into egg mixture followed by a generous coating of crumb mixture. Set aside on a tray, cover and allow to stand for 10 minutes. This can be prepared beforehand and chilled.
Airfryer: Place crumbed chicken in the airfryer tray. Do not overcrowd. Drizzle with olive oil and use Airfry setting for 12 minutes or until golden and crispy. Oven Bake: Place on a lined baking tray. Drizzle generously with olive oil and bake for at 200°C for +- 20 - 25 minutes or until golden and crispy.
Serve immediately with lemon wedges, salad and sauce of your choice.
Black Velvet Cupcakes are striking dark chocolate cupcakes with a raspberry filling and black cocoa frosting. This recipe's cupcake base is easy to make in about 30 minutes and can be decorated for any occasion, especially Halloween!
We'll email this post to you, so you can come back to it later!
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If you like red velvet cupcakes, you will love this spin on them! They are decadent cupcakes with a sweet raspberry filling, and the frosting is dark and chocolatey with the addition of black cocoa.
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As a day-after-Halloween baby, I grew up with a lot of spooky birthday parties and I wish I had these at them! These unique chocolate cupcakes are inspired by vampires with their midnight appearance, "bloody" raspberry filling, and bat cupcake toppers, making them perfect for your next Halloween party!
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This festive dessert recipe is sponsored by Lifeway Kefir. Their delicious kefir moistens these cupcakes while adding a boost of probiotics and other nutrients!
The color is so eye-catching! Instead of red dye, these black velvet cupcakes use black cocoa powder and black food coloring to create a deep, intense cake.
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The raspberry filling in these cupcakes couldn't be simpler. Use your favorite raspberry preserves or jam, no additional steps are required.
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Red velvet cake is known for being incredibly moist, and this black velvet version does not stray from that! The cupcakes are made with vegetable oil and kefir, giving them a well-hydrated, delicious crumb.
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Recipe Ingredients
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You'll need the following ingredients to make these delicious Black Velvet Cupcakes:
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Ingredient Notes:
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Black cocoa powder is used to add dark color and rich flavor to the cupcakes and frosting. I buy mine online from Amazon, but if you aren't able to get your hands on it you can use regular cocoa powder instead.
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Vegetable oil makes these cupcakes moist and fluffy. You can use vegetable, canola, or other neutral oil.
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Lifeway Organic Plain Whole Milk Kefir adds richness and tang to the cupcakes.
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White vinegar is a surprising ingredient that is used in black and red velvet cake. The vinegar interacts with the baking baking soda in the cake batter to help it rise into a fluffy cake.
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Black food coloring is optional but important if you want to create that deep black color. I like using gel food coloring which can usually be found in the baking aisle of your local grocery store or ordered online. Any black food dye should work just fine!
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My favorite raspberry preserves are by Bonne Maman, but feel free to use any brand or filling that you like!
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See recipe card below for a full list of ingredients and measurements.
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Substitutions & Variations
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Substitute cherry preserves in place of the raspberry for a black forest cupcake version!
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Use vanilla buttercream to pipe ghosts on top of the chocolate cupcakes for a spooky decoration.
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If you can't find black cocoa powder, substitute Dutch processed cocoa powder.
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Decorate the cupcakes for Halloween! Use themed sprinkles, spooky cupcake toppers, or add a witch hat using black sugar cones.
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If you don't like filling in your cupcakes, leave out the raspberry jam and top the plain chocolate cupcakes with buttercream.
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If you can't find Lifeway kefir, you're welcome to replace it with an equal amount of buttermilk.
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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
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How to Make Black Velvet Cupcakes
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Quick Recipe Video
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Step by Step Instructions
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Step 1: In a large bowl, whisk together the flour, black cocoa powder, baking powder, baking soda, and salt.
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Step 2: In a separate bowl, whisk the sugar, vegetable oil, egg, kefir, vinegar, and food coloring.
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Step 3: Stir the wet ingredients into the dry ones. Then mix in the hot water until just combined.
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Step 4: Fill cupcake liners with batter, and bake at 350°F until a toothpick comes out clean. Transfer to a wire rack to cool completely.
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Step 5: Make the frosting by mixing softened butter, powdered sugar, black cocoa powder, salt, and heavy cream until light and fluffy.
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Step 6: Cut the centers out of the cooled cupcakes, fill them with raspberry preserves, and then place the cutout back over the filling.
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Step 7: Pipe the frosting on top of the filled cupcakes. I used an extra large closed star piping tip.
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Step 8: Add sprinkles, toppers, or any other decorations and enjoy!
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Expert Baking Tips
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Don't over-measure the dry ingredients. Use a food scale and weigh the flour in grams (shown in the recipe card's metric tab below).
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Don't over-mix the batter to ensure the cupcakes turn out moist and fluffy!
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Make sure to cool the cupcakes completely before filling and frosting them to avoid melting.
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Use a cupcake corer or a knife to remove the cupcake centers, making sure not to cut all the way through the bottom of the cupcake.
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Common Questions
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What is black velvet cake?
Black velvet cake is a moist cake similar to red velvet, except that it's made with black cocoa powder and black food coloring.
Can I make this without vinegar?
Yes, you can. I'd recommend adding ½ teaspoon of baking powder in its place.
Can I make this into a cake?
Absolutely. This recipe will make one 8 inch round cake. Layer the raspberry preserves between the cake and frosting or leave it out.
Where can I find Lifeway Kefir?
Lifeway's Organic Plain Whole Milk Kefir can be found in many U.S. grocery stores around the dairy aisle, or on lifewaykefir.com.
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Storage
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Room Temperature
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These black velvet cupcakes can be stored in an airtight container on the counter for 1 day.
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Refrigerator
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The best way to make these cupcakes last longer is to store them in the refrigerator for about 5 days.
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Freezing Instructions
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Place the unfilled, unfrosted, and cooled cupcakes in a freezer-safe container and store in a freezer-safe container for up to one month. Thaw at room temperature while making the chocolate buttercream and prepping the raspberry filling.
¼cup(59.15ml)heavy whipping creammore/less depending on consistency
1tiny pinchsaltto taste
sprinklesoptional
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Instructions
Black Velvet Cupcakes
Preheat oven to 350°F and fill a cupcake pan with liners.
In a large bowl, whisk together the flour, cocoa powder, baking soda, and salt.
In a medium bowl, whisk together the sugar, vegetable oil, egg, kefir, vinegar, and food coloring.
Pour the wet ingredients into the dry ones and mix until a few flour streaks remain. Then, stir in the hot water until combined.
Pour the batter evenly throughout the cupcake liners (they should be about ½-2/3 full). Bake on the middle rack until a toothpick comes out clean (12-15 minutes).
Black Buttercream Frosting
In a medium/large bowl, cream together the softened butter, powdered sugar, black cocoa powder, heavy whipping cream, and salt until smooth.
Transfer the buttercream to a piping bag fitted with a large piping tip.
Assemble the Cupcakes
Cut the centers out of the cooled cupcakes (be careful not to cut all the way through the bottom). Save the cutouts. Fill the holes with raspberry preserves, and then place the cutout back on top.
Pipe frosting on top of the cupcakes and then decorate with sprinkles or any other decorations!
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Save This Recipe! 💌
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We'll email this post to you, so you can come back to it later!
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Video
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Notes
Frosting Consistency: If your frosting is too thin, add more powdered sugar. If it's too thick, add more cream.
+Kefir: This recipe is sponsored by my favorite kefir brand, Lifeway. Their organic plain whole milk kefir is best in this recipe.
+Storage: Store frosted cupcakes at room temperature for 1 day or in the refrigerator for 5 days. Unfrosted and unfilled cupcakes can be frozen for 1 month, then thawed, filled, and frosted.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
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+ The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
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These easy homemade strawberry muffins are moist and fluffy with real strawberries in every bite! They are simple to make in about 30 minutes and don't require any special equipment. Enjoy them for a delicious breakfast treat or afternoon snack!
We'll email this post to you, so you can come back to it later!
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I love making muffins at home! They're quick and easy, you can take them on the go, and they freeze well so you can make them ahead of time and enjoy them all month! Plus, they let you enjoy dessert for breakfast!
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Strawberry muffins aren't as common as I think they should be. They are bursting with berry flavor and stay moist and fluffy for days, making them perfect for kids and busy adults throughout the week!
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I created this tasty recipe in partnership with Lifeway Kefir. These are the best strawberry muffins because in addition to chopped strawberries, they use Strawberry Whole Milk Kefir which means there is yummy strawberry flavor throughout the whole batter!
Double strawberry flavor from fresh or frozen strawberries and flavored kefir.
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They're so simple! You'll just need a couple of bowls and 30 minutes to whip up these easy strawberry muffins.
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These strawberry muffins won't dry out thanks to vegetable oil and whole milk kefir.
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This recipe is customizable, so you can make them extra sweet with chocolate chips or a sprinkle of sugar on top!
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Recipe Ingredients
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You'll need the following ingredients to make these delicious strawberry muffins:
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Ingredient Notes:
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Fresh strawberries work great in this recipe, especially if they are in season. If you can't find good fresh berries, you can use frozen ones. Just make sure not to thaw them or they will make the batter too wet!
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Vegetable oil keeps these muffins nice and moist.
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Vanilla and almond extracts make the strawberry flavor really pop.
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Strawberry whole milk kefir is what really sets this recipe apart! The kefir adds richness, a slight tang, and strawberry flavor throughout the batter.
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See recipe card below for a full list of ingredients and measurements.
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Substitutions & Variations
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If you can't find strawberry kefir, use plain whole milk kefir or buttermilk in its place.
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Add chocolate chips for a chocolate covered strawberry version.
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Sprinkle the tops of the muffins with demerara sugar before baking or add an icing after they cool for added sweetness.
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Change up the size by baking the muffins in a mini or jumbo sized muffin tin. Make sure to keep a close eye on the muffins as baking times will likely differ.
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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
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Recipe Video
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How to Make Strawberry Muffins
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Step 1: In a medium bowl, whisk together 2 cups of flour, baking powder, and salt.
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Step 2: In a large bowl, whisk the vegetable oil, sugar, eggs, vanilla extract, almond extract (if using), and kefir until combined.
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If your strawberries are really juicy, pat them dry with a paper towel as you chop them to prevent the batter from getting too wet.
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Step 3: Chop strawberries and set aside ¼ of them. Coat ¾ of the chopped strawberries in ¼ cup of flour.
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Step 4: Stir the dry ingredients into the wet ingredients until just a few flour streaks remain.
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Step 5: Fold the flour-coated strawberries into the batter until evenly distributed.
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Step 6: Fill muffin liners ¾ full with batter. Top with the reserved chopped strawberries and coarse sugar. Then, bake at 375°F until a toothpick comes out clean.
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Expert Baking Tips
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Use a food scale to weigh the flour in grams to make sure you don't add too much flour to the recipe. Too much flour can make the muffins dry and tough.
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Don't skip coating the strawberries in flour! This helps prevent them all from sinking to the bottom of the muffins.
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Don't overmix or overbake the muffins to make sure they come out light and fluffy!
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Common Questions
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Can I use frozen strawberries?
Fresh is best, but frozen can be used! Chop them while they're frozen and don't let them thaw, otherwise they will become too watery.
Why are my muffins dry?
This is likely from over-measuring the flour and/or over-baking the muffins. Make sure to weigh the flour with a food scale and keep a close eye on the muffins while they bake.
What is Lifeway Kefir?
Lifeway Kefir has a consistency like drinkable yogurt and it's filled with probiotics, protein, and more nutrients! It's 99% lactose-free and gluten-free and comes in many delicious flavors. I love to drink it plain, add it to my smoothies, and bake with it!
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Storage
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Room Temperature
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Store completely cooled muffins in an airtight container. Since they're filled with real strawberries, they're best consumed within 2-3 days!
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Freezing Instructions
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Freeze the fully cooled muffins in a freezer-safe container for up to 1 month.
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Reheating Instructions
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Frozen muffins can be thawed at room temperature or reheated in the microwave for 15-30 seconds.
Preheat oven to 375°F and fill a muffin pan with liners or grease with non-stick spray.
In a medium bowl, whisk together 2 cups of flour, the baking powder, and salt.
In a large bowl, whisk together the vegetable oil, sugar, eggs, vanilla extract, almond extract (if using), and strawberry kefir.
Chop and measure the strawberries. Pat them dry if they're super juicy.Set aside ½ cup of the chopped berries. Coat 1½ cups of them in ¼ cup of flour.
Stir the dry ingredients into the wet ingredients until just a few flour streaks are visible.
Fold the flour-coated strawberries into the batter just until combined.
Fill the muffin liners about ¾ full with batter. Top with the remaining ½ cup of strawberries and optional coarse sugar.
Bake on the middle rack until a toothpick comes out of the center clean (about 20-25 minutes).
Once the muffins are cool enough to touch, transfer them to a wire cooling rack.
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Save This Recipe! 💌
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We'll email this post to you, so you can come back to it later!
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Video
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Notes
Frozen strawberries: If you're using frozen strawberries, do not let them thaw. Chop and use them while they're frozen.
+Storage: Store cooled strawberry muffins at room temperature for 2-3 days or in the freezer for 1 month.
+Mini Muffins: Bake at 350°F for about 15 minutes.
+Jumbo Muffins: Fill jumbo muffin liners ¾ full and follow the same baking instructions as written. They make take longer to bake.
+Lifeway Kefir: This recipe is sponsored by Lifeway Foods. All opinions are my own and I genuinely love their products and mission! If you can't find their kefir, you can substitute it with an equal amount of buttermilk.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
+ The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
+
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+ Preferences
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+ Statistics
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+ Marketing
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diff --git a/tests/test_data/brokenovenbaking.com/brokenovenbaking_2.json b/tests/test_data/brokenovenbaking.com/brokenovenbaking_2.json
new file mode 100644
index 000000000..c7dc8d8f5
--- /dev/null
+++ b/tests/test_data/brokenovenbaking.com/brokenovenbaking_2.json
@@ -0,0 +1,92 @@
+{
+ "author": "Kayla Burton",
+ "canonical_url": "https://brokenovenbaking.com/no-bake-mini-chocolate-cheesecakes/",
+ "site_name": "Broken Oven Baking",
+ "host": "brokenovenbaking.com",
+ "language": "en-US",
+ "title": "5 Ingredient No-Bake Mini Chocolate Cheesecakes",
+ "ingredients": [
+ "18 whole Oreo cookies (or similar cream-filled chocolate sandwich cookie)",
+ "6 tablespoons unsalted butter (measured then melted)",
+ "⅔ cup chocolate chips (high-quality, semi-sweet or bittersweet)",
+ "⅓ cup heavy whipping cream",
+ "12 ounces cream cheese (room temperature)",
+ "whipped cream",
+ "crushed Oreos"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "18 whole Oreo cookies (or similar cream-filled chocolate sandwich cookie)",
+ "6 tablespoons unsalted butter (measured then melted)"
+ ],
+ "purpose": "Oreo Crusts"
+ },
+ {
+ "ingredients": [
+ "⅔ cup chocolate chips (high-quality, semi-sweet or bittersweet)",
+ "⅓ cup heavy whipping cream",
+ "12 ounces cream cheese (room temperature)"
+ ],
+ "purpose": "Chocolate Cheesecake Filling"
+ },
+ {
+ "ingredients": [
+ "whipped cream",
+ "crushed Oreos"
+ ],
+ "purpose": "Optional Toppings"
+ }
+ ],
+ "instructions_list": [
+ "Make the Chocolate Ganache",
+ "Place the chocolate chips in a small-medium bowl. Heat the heavy whipping cream (in the microwave or over the stove) until it's simmering.",
+ "Pour the hot cream over the chocolate chips so they're completely covered in it. Place a plate over the bowl to trap the steam for 5 minutes.When the time's up, stir in a circular motion until it's a smooth ganache. Set aside.",
+ "Make the Oreo Crusts",
+ "Add the Oreo cookies and melted butter into a food processor. Pulse until they're crushed into a wet sand-like texture.",
+ "Evenly distribute the crumbs throughout 12 muffin liners in a muffin pan (about 1-2 tablespoons per muffin cup).",
+ "Press down with the bottom of a small cup to pack them down firmly. Place the pan in the freezer while making the filling.",
+ "Make the Chocolate Cheesecake Filling",
+ "In a medium-large bowl, mix the cream cheese with an electric mixer (or spatula). This is to make sure it's softened and doesn't have any lumps.",
+ "Using your electric mixer or a whisk, whip the chocolate ganache until it's light and airy. Fold it into the cream cheese just until combined.",
+ "Assemble the Cheesecakes",
+ "Evenly distribute the chocolate cheesecake filling on top of the Oreo crusts. I like to use a small-medium cookie scoop for this! Spread the filling so it covers the crusts and is smooth on top.",
+ "Let the cheesecakes firm up by chilling them in the refrigerator for a few hours before serving. Top with whipped cream and extra crushed Oreos, and enjoy!"
+ ],
+ "category": "Dessert",
+ "yields": "12 servings",
+ "description": "These mini chocolate cheesecakes are easy to whip up with 5 ingredients in less than 30 minutes! They're a creamy no-bake treat with an Oreo crumb crust!",
+ "total_time": 25,
+ "prep_time": 25,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 1,
+ "equipment": [
+ "Muffin pan with liners",
+ "Food Processor recommended",
+ "Electric mixer recommended",
+ "Mixing bowls",
+ "Spatula"
+ ],
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "229 kcal",
+ "fatContent": "21 g",
+ "saturatedFatContent": "13 g",
+ "unsaturatedFatContent": "6 g",
+ "transFatContent": "0.2 g",
+ "carbohydrateContent": "9 g",
+ "sugarContent": "8 g",
+ "proteinContent": "2 g",
+ "sodiumContent": "97 mg",
+ "fiberContent": "0.04 g",
+ "cholesterolContent": "51 mg"
+ },
+ "image": "https://brokenovenbaking.com/wp-content/uploads/2024/07/no-bake-mini-chocolate-cheesecakes-9-1.jpg",
+ "keywords": [
+ "chocolate cheesecake",
+ "mini cheesecakes",
+ "No bake",
+ "no bake cheesecake"
+ ]
+}
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+ 5 Ingredient No-Bake Mini Chocolate Cheesecakes – Broken Oven Baking
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Craving a creamy chocolate treat that's easy to whip up in less than 30 minutes? These mini no-bake chocolate cheesecakes are all you need! They only require 5 staple ingredients and are sure to please a crowd.
We'll email this post to you, so you can come back to it later!
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My no-bake cheesecake bites have been one of my most popular recipes for years. I don't know how I didn't think to make a chocolate version sooner! 😅 After all, I have a handful of other cheesecake recipes that are also no-bake treats!
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These mini cheesecakes have a creamy chocolate filling similar to my chocolate cherry cheesecake. It's almost like chocolate mousse! You're welcome to also top these with cherries, or anything you like!
It's super easy to make in less than 30 minutes with only 5 ingredients (and sweetened condensed milk is NOT one of them)!
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You don't have to turn your oven on to make them.
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No need to worry about a water bath or tops cracking like with baked cheesecake!
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They're creamy and refreshing, making them a perfect summer treat!
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Recipe Ingredients
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You'll need the following ingredients to make these delicious chocolate no-bake cheesecakes:
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Ingredient Notes:
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Oreos are crushed with melted butter and pressed into the bottom of muffin liners for an easy and delicious no-bake crust. I recommend using regular Oreos, but if you like extra frosting you're welcome to use Double Stuf! Depending on the type and brand of chocolate sandwich cookies you use, you may need more or less butter.
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Chocolate chips and simmering heavy whipping cream mix into a silky chocolate ganache that gets whipped and mixed into the cream cheese for the filling! Be sure to use high-quality chocolate that's semi-sweet or darker (at least 60% cocoa & not expired)!
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What is cheesecake without cream cheese? This recipe uses a block and a half (12 ounces) of cream cheese. Let it soften at room temperature for about an hour before getting started.
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See recipe card below for a full list of ingredients and measurements.
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Substitutions & Variations
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Make this chocolate cheesecake recipe even easier by using whole Oreo cookies as the crusts. Leave out the butter and just place an Oreo in each muffin liner!
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Mix your favorites into the filling. Crush up chocolate cookies, add chocolate chips, or even try tossing in some gummy worms if you want to go for a dirt cake version!
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Use a mini muffin pan with mini liners and Oreos for tiny bite-sized chocolate cheesecakes!
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This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
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How to Make Mini Chocolate Cheesecakes
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Quick Recipe Video
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Step-by-Step Instructions
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Make the ganache
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Measure the chocolate chips into the bottom of a bowl. Heat the heavy cream until it's simmering (in the microwave or over the stove). Pour the hot cream over the chips so they're completely covered. Cover the bowl with a plate to trap the steam for 5 minutes. When the time's up, mix the chocolate and cream until it's a smooth ganache. Set aside to cool.
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Crush the cookies
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Add the Oreos and melted butter to a food processor and pulse until they're completely crushed. The texture should resemble wet sand. If you don't have a food processor, add the cookies to a baggie and carefully crush them with your hands or a rolling pin. Then transfer them to a bowl and mix in the melted butter.
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Form the crusts
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Evenly distribute the Oreo crumbs into 12 muffin liners (about 1-2 tablespoons per cup). Using the bottom of a cup (that fits into the wells), press down on the crumbs to pack them into a firm crust. Place the pan of Oreo cookie crusts into your freezer while making the cheesecake filling.
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Smooth the cream cheese
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Once your cream cheese has reached room temperature, place it in a bowl and mix it with a hand mixer or spatula. This is to make sure it's softened to the point where it doesn't have any clumps! If you still see clumps, let it sit for another 10 minutes or so, and then mix again.
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Make the filling
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Using your hand mixer or whisk, whip the chocolate ganache for a few minutes. This will help incorporate air into the mixture, making the filling extra light and creamy! Now fold the whipped ganache into the smooth cream cheese using a spatula until they're well-combined.
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Assemble the cheesecakes
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Finally, grab your Oreo crusts from the freezer and top them with the chocolate cheesecake filling. I like to use a small to medium-sized cookie scoop for this, and then flatten the tops with the back of the scooper or a spoon.
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Chill & enjoy!
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Let the cheesecakes firm up in the refrigerator for a few hours. Before serving, feel free to top them off with whipped cream and extra crushed Oreos, or whatever your heart desires!
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Expert Baking Tips
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Muffin liners make removing the cheesecakes from the pan much easier, so don't skip those! Feel free to make liners with parchment paper or use silicone baking molds.
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When removing the cheesecakes from the pan, place a butter knife on the side and gently lift the crust. They're easier to remove when they're frozen.
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While you don't have to let the cheesecakes chill in the fridge before eating, I don't recommend skipping this step! They'll firm up a bit so they're less messy but still creamy!
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Common Questions
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Can I make these gluten free?
Of course! Swap out the Oreos for gluten-free cream-filled chocolate cookie sandwiches.
This is likely because the cream cheese wasn't completely softened before you mixed it. Letting it sit at room temperature for about an hour and using an electric mixer helps prevent this!
Why isn't my chocolate ganache coming together smoothly?
This could be from using low-quality or old chocolate chips. Make sure the chocolate you're using isn't expired and is at least 60% cocoa.
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Storage
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Refrigerator
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These mini chocolate cheesecakes can be stored in an airtight container for about 4-5 days. The crusts will get soggier as time goes on, so I recommend enjoying them within 1-2 days!
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Freezing Instructions
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You can make these cheesecakes ahead of time and store them in the freezer for later! They should be good for up to 1 month. Just let them thaw in the refrigerator for a few hours before eating.
These mini chocolate cheesecakes are easy to whip up with 5 ingredients in less than 30 minutes! They're a creamy no-bake treat with an Oreo crumb crust!
Kayla's Top TipWeigh dry ingredients in grams (g) with a food scale for best results!
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Ingredients
Oreo Crusts
18whole(216g)Oreo cookiesor similar cream-filled chocolate sandwich cookie
6tablespoons(84g)unsalted buttermeasured then melted
Chocolate Cheesecake Filling
⅔cup(120g)chocolate chipshigh-quality, semi-sweet or bittersweet
⅓cup(80g)heavy whipping cream
12ounces(340.2g)cream cheeseroom temperature
Optional Toppings
whipped cream
crushed Oreos
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Instructions
Make the Chocolate Ganache
Place the chocolate chips in a small-medium bowl. Heat the heavy whipping cream (in the microwave or over the stove) until it's simmering.
Pour the hot cream over the chocolate chips so they're completely covered in it. Place a plate over the bowl to trap the steam for 5 minutes.When the time's up, stir in a circular motion until it's a smooth ganache. Set aside.
Make the Oreo Crusts
Add the Oreo cookies and melted butter into a food processor. Pulse until they're crushed into a wet sand-like texture.
Evenly distribute the crumbs throughout 12 muffin liners in a muffin pan (about 1-2 tablespoons per muffin cup).
Press down with the bottom of a small cup to pack them down firmly. Place the pan in the freezer while making the filling.
Make the Chocolate Cheesecake Filling
In a medium-large bowl, mix the cream cheese with an electric mixer (or spatula). This is to make sure it's softened and doesn't have any lumps.
Using your electric mixer or a whisk, whip the chocolate ganache until it's light and airy. Fold it into the cream cheese just until combined.
Assemble the Cheesecakes
Evenly distribute the chocolate cheesecake filling on top of the Oreo crusts. I like to use a small-medium cookie scoop for this! Spread the filling so it covers the crusts and is smooth on top.
Let the cheesecakes firm up by chilling them in the refrigerator for a few hours before serving. Top with whipped cream and extra crushed Oreos, and enjoy!
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Save This Recipe! 💌
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We'll email this post to you, so you can come back to it later!
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+
+
Video
+
Notes
Storage: These mini chocolate cheesecakes are best eaten within 1-2 days. They can be refrigerated in an airtight container for up to 4 days, but the crusts may become soggy.
+Make Ahead: You can make and freeze these cheesecakes for up to 1 month. Let them thaw in the refrigerator for a few hours before enjoying.
To provide the best experiences, we use technologies like cookies to store and/or access device information. Consenting to these technologies will allow us to process data such as browsing behavior or unique IDs on this site. Not consenting or withdrawing consent, may adversely affect certain features and functions.
+ The technical storage or access is strictly necessary for the legitimate purpose of enabling the use of a specific service explicitly requested by the subscriber or user, or for the sole purpose of carrying out the transmission of a communication over an electronic communications network.
+
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+ Preferences
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+ The technical storage or access is necessary for the legitimate purpose of storing preferences that are not requested by the subscriber or user.
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+ Statistics
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+ The technical storage or access that is used exclusively for statistical purposes.
+ The technical storage or access that is used exclusively for anonymous statistical purposes. Without a subpoena, voluntary compliance on the part of your Internet Service Provider, or additional records from a third party, information stored or retrieved for this purpose alone cannot usually be used to identify you.
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+ Marketing
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+ The technical storage or access is required to create user profiles to send advertising, or to track the user on a website or across several websites for similar marketing purposes.
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diff --git a/tests/test_data/cakemehometonight.com/cakemehometonight_1.json b/tests/test_data/cakemehometonight.com/cakemehometonight_1.json
new file mode 100644
index 000000000..ecd73c303
--- /dev/null
+++ b/tests/test_data/cakemehometonight.com/cakemehometonight_1.json
@@ -0,0 +1,48 @@
+{
+ "author": "Courtney",
+ "canonical_url": "https://cakemehometonight.com/brownie-cookies/",
+ "site_name": "Cake Me Home Tonight",
+ "host": "cakemehometonight.com",
+ "language": "en-US",
+ "title": "Brownie Cookies",
+ "ingredients": [
+ "1 cup semisweet chocolate chips",
+ "6 tbsp unsalted butter",
+ "½ cup light brown sugar",
+ "½ cup granulated sugar",
+ "2 eggs (room temperature)",
+ "1 tsp vanilla extract",
+ "½ tsp instant espresso powder (optional)",
+ "¾ cup all-purpose flour",
+ "¼ cup dark cocoa powder",
+ "½ tsp salt",
+ "flaky sea salt (optional)"
+ ],
+ "instructions_list": [
+ "Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper.",
+ "In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Heat in the microwave in 30 second intervals, stirring in between each interval until the chocolate is melted and smooth. Set aside to cool while completing the next step.",
+ "In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the brown sugar, granulated sugar, and eggs for about 3 minutes until light and pale. Add in the vanilla extract and instant espresso powder and mix on low until combined.",
+ "While mixing on low speed, slowly pour in the melted chocolate to temper the egg mixture. Continue to mix on low until the chocolate is well combined.",
+ "If you are using a stand mixer, switch to a paddle attachment. Add the all-purpose flour, dark cocoa powder, and salt. Mix on low speed just until the brownie batter is combined and smooth. Scrape the sides and bottom of the bowl. Do not over mix the brownie batter.",
+ "Portion the brownie batter with a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans allowing room for spreading. Sprinkle with flaky sea salt before baking, if desired.",
+ "Bake the cookies for approximately 13 to 14 minutes until the edges of the cookies are set and the centers are soft. Cool the cookies on the pan for 5 minutes and then transfer to a wire rack to cool completely."
+ ],
+ "category": "Dessert",
+ "yields": "13 servings",
+ "description": "If a brownie and a cookie had a baby, you would get these delicious brownie cookies. The chocolate brownie cookies have a crackly top and are fudgy and chewy on the inside. No need for brownie mix, this is the best brownie cookie recipe if you have a chocolate craving!",
+ "total_time": 33,
+ "cook_time": 13,
+ "prep_time": 20,
+ "cuisine": "American",
+ "ratings": 4.14,
+ "ratings_count": 23,
+ "equipment": [
+ "Stand mixer or electric hand mixer"
+ ],
+ "image": "https://cakemehometonight.com/wp-content/uploads/2023/01/Brownie-Cookies-09.jpg",
+ "keywords": [
+ "brownie",
+ "chocolate",
+ "cookie"
+ ]
+}
diff --git a/tests/test_data/cakemehometonight.com/cakemehometonight_1.testhtml b/tests/test_data/cakemehometonight.com/cakemehometonight_1.testhtml
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+ Brownie Cookies - Cake Me Home Tonight
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If a brownie and a cookie had a baby, you would get these delicious brownie cookies. The chocolate brownie cookies have a crackly top and are fudgy and chewy on the inside. No need for brownie mix, this is the best brownie cookie recipe if you have a chocolate craving!
Semisweet chocolate – Use chocolate chips or chopped chocolate. You could also use dark chocolate.
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Unsaltedbutter
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Light brown sugar + granulated sugar – This combination of brown and white sugar adds the perfect amount of sweetness and helps to create the chewy texture of the cookies.
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Eggs – Large eggs, room temperature.
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Vanillaextract – Vanilla extract enhances the chocolate flavor.
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Instant espresso powder – Instant espresso powder enhances the chocolate flavor. You won’t taste the coffee, I promise.
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Salt – Contrasts the sweetness of the cookies.
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All-purpose flour
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Dark cocoa powder – Unsweetened dark cocoa powder adds even more chocolatey flavor to the cookies.
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Flaky sea salt – Optional. Sprinkle over the cookies before baking for a salty sweet flavor.
Melt the chocolate: In a heat-safe bowl, melt the semisweet chocolate and butter in the microwave in 30 second intervals, stirring in between, until melted and smooth. Set aside to cool.
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Whip the eggsand sugars: Whip the brown sugar, granulated sugar, and eggs for 3 minutes until light and pale. Add in the vanilla extract and instant espresso powder and mix well.
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Make the cookie batter: While mixing on low, slowly pour the melted chocolate into the egg mixture until fully combined. Add in the all-purpose flour, dark cocoa powder, and salt, and mix on low speed until the cookie dough is well combined.
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Bake the cookies: Portion the brownie batter using a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans. Sprinkle the cookies with flaky sea salt. Bake the cookies for approximately 13 to 14 minutes. Cool the cookies on the pan for 5 minutes and transfer to a wire rack to cool completely.
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Recipe Tips
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To more easily remove the cookies from the baking pan, cool the cookies on the pan for about 5 minutes. Use a very thin spatula to lift the cookies off the pan. If there is any cookie stuck to the spatula, wipe it off before continuing.
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Adding the flaky sea salt is optional, but highly recommended. It gives the cookies a little crunch and also creates the perfect sweet and salty flavor.
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Frequently Asked Questions
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How should I store the cookies?
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Store the cookies in an airtight container at room temperature for 2 days.
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Why is there no baking powder or baking soda in the recipe?
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There are no leavening agents in this recipe because they are not needed. To create the perfect chewy brownie texture in the cookies, we are whipping air into the eggs and sugars which helps the cookies to rise a bit while baking.
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My cookies don’t have a crackly top. What did I do wrong?
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If your cookies do not have a crackly top, you likely did not whip the eggs and sugars long enough. This helps create the perfect chewy texture and signature crackly top in the cookies.
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Can I omit the instant espresso powder?
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If you don’t have instant espresso powder, you can simply omit it from the recipe. It helps enhance the chocolate flavor of the cookies, but won’t create problems in the recipe if it is not added. And no, the cookies won’t taste like coffee.
If a brownie and a cookie had a baby, you would get these delicious brownie cookies. The chocolate brownie cookies have a crackly top and are fudgy and chewy on the inside. No need for brownie mix, this is the best brownie cookie recipe if you have a chocolate craving!
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Equipment
Stand mixer or electric hand mixer
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Ingredients
1cupsemisweet chocolate chips
6tbspunsalted butter
½cuplight brown sugar
½cupgranulated sugar
2eggsroom temperature
1tspvanilla extract
½tspinstant espresso powderoptional
¾cupall-purpose flour
¼cupdark cocoa powder
½tspsalt
flaky sea saltoptional
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+
Instructions
Preheat the oven to 350℉ (177℃). Prepare baking sheet pans with silicone baking mats or parchment paper.
In a microwave-safe bowl, combine the semisweet chocolate chips and unsalted butter. Heat in the microwave in 30 second intervals, stirring in between each interval until the chocolate is melted and smooth. Set aside to cool while completing the next step.
In the bowl of a stand mixer fitted with a whisk attachment or in a large mixing bowl with an electric hand mixer, whip the brown sugar, granulated sugar, and eggs for about 3 minutes until light and pale. Add in the vanilla extract and instant espresso powder and mix on low until combined.
While mixing on low speed, slowly pour in the melted chocolate to temper the egg mixture. Continue to mix on low until the chocolate is well combined.
If you are using a stand mixer, switch to a paddle attachment. Add the all-purpose flour, dark cocoa powder, and salt. Mix on low speed just until the brownie batter is combined and smooth. Scrape the sides and bottom of the bowl. Do not over mix the brownie batter.
Portion the brownie batter with a large cookie scoop (3 tablespoons) and place on the prepared baking sheet pans allowing room for spreading. Sprinkle with flaky sea salt before baking, if desired.
Bake the cookies for approximately 13 to 14 minutes until the edges of the cookies are set and the centers are soft. Cool the cookies on the pan for 5 minutes and then transfer to a wire rack to cool completely.
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+
Notes
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Store the brownie cookies in an airtight container at room temperature for 2 days.
+
+Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
+
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!
+These look amazing. I may have to pipe some expresso cheesecake batter into a muffin pan, and then use it as a filling for a brownie cheesecake sandwich.
Should I refrigerate the dough for 12 hrs 24hrs like the other cookie recipes? Or should I bake them directly and as said in the recipe to bake it directly for shinny top I have a small oven so what should I do so that all my brookies looks tastes the same?
+The flavor and texture of these is fantastic. But despite mixing them as the recipe detailed (and scooping with a 2T scoop instead of 3T), mine turned out incredibly flat. They spread to 5”. I baked just 3 at a time, and after the first pan I added 2 T of flour to the remaining 3/4 of the batter. Next pan was also flat but not as bad. Then I added another 1 T to the remaining half of the dough/batter. That was enough, but maybe next time I will add 5T of flour.
+I also baked them in a convection oven, which took 11 minutes.
+Also, I am at 4300 ft so sometimes my baked goods need a little extra flour, just not as much as this did. So I recommend that anyone who makes this bake just 1 cookie as a test the first time and see if it needs extra flour. I got the best finished result when I added enough flour to get a dough that made it like regu
Hi there! I’m glad you enjoyed the flavor and texture of the cookies! I’m glad you were able to make those adjustments. I don’t know much about high altitude baking, but know that recipes can be impacted.
Hi there. That is correct. There are no leavening agents in this recipe. The rise in the brownie cookies is from whipping the eggs and granulated sugar for several minutes until light and pale. This adds air into the mixture and contributes to the rise, texture, and crackly top.
+These look awesome for the chocolate lovers (Which most are) but I’d love to see similar with a blondie type cookie.
+I’ve tried many of your delicious recipes, I’m sure you could create one
As an Amazon Associate, I earn from qualifying purchases. Please see my full disclosure policy for details.
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\ No newline at end of file
diff --git a/tests/test_data/cakemehometonight.com/cakemehometonight_2.json b/tests/test_data/cakemehometonight.com/cakemehometonight_2.json
new file mode 100644
index 000000000..ceddebbf4
--- /dev/null
+++ b/tests/test_data/cakemehometonight.com/cakemehometonight_2.json
@@ -0,0 +1,119 @@
+{
+ "author": "Courtney",
+ "canonical_url": "https://cakemehometonight.com/chocolate-raspberry-cake/",
+ "site_name": "Cake Me Home Tonight",
+ "host": "cakemehometonight.com",
+ "language": "en-US",
+ "title": "Chocolate Raspberry Cake",
+ "ingredients": [
+ "2 cups all-purpose flour",
+ "2 cups granulated sugar",
+ "¾ cup dark cocoa powder",
+ "2 tsp baking soda",
+ "1 tsp baking powder",
+ "1 tsp salt",
+ "1 cup milk (room temperature)",
+ "½ cup vegetable oil",
+ "2 large eggs (room temperature)",
+ "2 tsp vanilla extract",
+ "1 cup boiling water or hot coffee",
+ "½ cup semisweet chocolate chips",
+ "2 cups unsalted butter (room temperature)",
+ "5 cups powdered sugar",
+ "½ cup dark cocoa powder",
+ "2 tsp vanilla extract",
+ "½ tsp salt",
+ "¼ cup heavy cream",
+ "12 oz frozen raspberries",
+ "¼ cup granulated sugar",
+ "1 tbsp lemon juice",
+ "2 tbsp cornstarch",
+ "2 tbsp water",
+ "1 cup fresh raspberries"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "2 cups all-purpose flour",
+ "2 cups granulated sugar",
+ "¾ cup dark cocoa powder",
+ "2 tsp baking soda",
+ "1 tsp baking powder",
+ "1 tsp salt",
+ "1 cup milk (room temperature)",
+ "½ cup vegetable oil",
+ "2 large eggs (room temperature)",
+ "2 tsp vanilla extract",
+ "1 cup boiling water or hot coffee"
+ ],
+ "purpose": "Chocolate Cake"
+ },
+ {
+ "ingredients": [
+ "½ cup semisweet chocolate chips",
+ "2 cups unsalted butter (room temperature)",
+ "5 cups powdered sugar",
+ "½ cup dark cocoa powder",
+ "2 tsp vanilla extract",
+ "½ tsp salt",
+ "¼ cup heavy cream"
+ ],
+ "purpose": "Creamy Chocolate Buttercream Frosting"
+ },
+ {
+ "ingredients": [
+ "12 oz frozen raspberries",
+ "¼ cup granulated sugar",
+ "1 tbsp lemon juice",
+ "2 tbsp cornstarch",
+ "2 tbsp water"
+ ],
+ "purpose": "Raspberry Filling"
+ },
+ {
+ "ingredients": [
+ "1 cup fresh raspberries"
+ ],
+ "purpose": "Additional Ingredients"
+ }
+ ],
+ "instructions_list": [
+ "Chocolate Cake",
+ "Preheat the oven to 350℉. Prepare three 7-inch round cake pans with nonstick cookie spray and parchment paper circles.",
+ "In a large mixing bowl, whisk the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt until well combined. Pour in the milk, vegetable oil, eggs, and vanilla extract and whisk until combined. Add in the boiling water or hot coffee and whisk the cake batter until is is combined and smooth.",
+ "Divide the cake batter evenly between the prepared cake pans. Bake the cake layers for 25-30 minutes, until the cake springs back when gently touched. Remove the cake pans from the oven. Cool the cake layers in the pans for about 15 minutes before removing and transferring to a wire rack to cool completely.",
+ "Creamy Chocolate Buttercream Frosting",
+ "In a microwave-safe bowl, heat the semisweet chocolate chips in 15 second intervals, stirring in between each interval, until the chocolate is melted and smooth. Set aside to cool to room temperature.",
+ "In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter for 5 minutes until it is pale and creamy. Scrape the bottom and sides of the bowl as needed.",
+ "Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and mix well. Add the melted chocolate, dark cocoa powder, vanilla extract, and salt and continue to mix on low until combined.",
+ "Drizzle in the heavy cream. Turn the mixer to medium speed and whip the chocolate buttercream frosting for about 2 to 3 minutes until it is smooth and creamy.",
+ "Raspberry Filling (Make Ahead)",
+ "In a medium saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling.",
+ "In a small separate bowl, mix together the cornstarch and water until smooth. Remove the saucepan from the heat and add the cornstarch slurry. Mix well until the raspberry filling is thickened.",
+ "Run the raspberry filling through a fine mesh strainer to remove the seeds. Press the filling through the strainer with a rubber spatula. Cool the raspberry filling to room temperature and then chill in the refrigerator for at least 2 hours to thicken.",
+ "Assembling the Chocolate Raspberry Cake",
+ "Level the cooled chocolate cake layers with a serrated knife.",
+ "Place one cake layer on a round cake board. Add a small amount of chocolate buttercream to the top of the layer and spread evenly with an offset spatula. Use a piping bag with the tip cut off filled with chocolate frosting to pipe a border of the frosting around the edge of the cake. Spread half of the raspberry filling onto the cake layer.",
+ "Add the next cake layer and repeat the same process above with the second layer. Then, add the final cake layer to the top of the cake, bottom side facing up.",
+ "With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the frosting.",
+ "Spread a generous layer of the chocolate buttercream onto the chilled cake with an offset spatula. Use a scalloped cake scraper to remove the excess frosting and create a pattern in the buttercream. Chill for an additional 20 minutes.",
+ "Use piping bags fitted with Ateco 869 and Wilton 4B piping tips to decorate the top of the cake with additional buttercream. Decorate with fresh raspberries."
+ ],
+ "category": "Dessert",
+ "yields": "12 servings",
+ "description": "This chocolate raspberry cake is a decadent dessert that is irresistible. The cake is made with moist and tender chocolate cake layers, filled with homemade raspberry filling, frosted in rich chocolate frosting and topped with fresh raspberries. One slice of this cake will not be enough!",
+ "cuisine": "American",
+ "ratings": 4.67,
+ "ratings_count": 3,
+ "equipment": [
+ "3 7-inch round cake pans",
+ "Stand mixer fitted with a paddle attachment or electric hand mixer"
+ ],
+ "image": "https://cakemehometonight.com/wp-content/uploads/2024/01/Chocolate-Raspberry-Cake-07-scaled.jpg",
+ "keywords": [
+ "chocolate cake",
+ "chocolate raspberry",
+ "chocolate raspberry cake",
+ "raspberry"
+ ]
+}
diff --git a/tests/test_data/cakemehometonight.com/cakemehometonight_2.testhtml b/tests/test_data/cakemehometonight.com/cakemehometonight_2.testhtml
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+ Chocolate Raspberry Cake - Cake Me Home Tonight
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This chocolate raspberry cake is a decadent dessert that is irresistible. The cake is made with moist and tender chocolate cake layers, filled with homemade raspberry filling, frosted in creamy chocolate buttercream frosting and topped with fresh raspberries. One slice of this cake will not be enough!
Make the cake batter: Whisk together the dry ingredients (all-purpose flour, granulated sugar, dark cocoa powder, baking powder, baking soda, and salt). Add in the milk, eggs, vegetable oil, and vanilla extract and mix to combine. Pour in the boiling water and whisk until smooth.
+
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+
Bake the cake layers: Divide the cake batter evenly among the prepared pans. Bake the cake layers for approximately 25 to 30 minutes. Cool the cakes in the pan for 15 minutes and then transfer to a wire rack to cool completely.
+
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+
Make the creamy chocolate buttercream frosting: Melt and cool the semisweet chocolate chips. Whip the butter until it is pale and creamy. Add the powdered sugar, melted chocolate, cocoa powder, vanilla extract, and salt and mix to combine. Pour in the heavy cream and whip for 2 to 3 minutes until smooth and creamy.
+
+
+
+
Make the raspberry filling: Combine raspberries, granulated sugar, and lemon juice over medium-low heat on the stove. Simmer until the raspberries have broken down and are bubbling. Mix together the cornstarch and water and add the slurry to the raspberry mixture, stirring well to combine. Remove from the heat. Run the filling through a fine mesh strainer to remove the seeds. Cool to room temperature and then chill in the refrigerator for at least one hour.
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How to Assemble the Chocolate Raspberry Cake
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Level the cooled chocolate cake layers with a serrated knife.
Add the next cake layer and repeat the same process above with the second layer.
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Add the final cake layer to the top of the cake, bottom side facing up.
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With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the frosting.
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+
+
Spread a generous layer of the chocolate buttercream to the chilled cake with an offset spatula. Use a scalloped cake scraper to remove the excess frosting and create a pattern in the frosting. Chill for an additional 20 minutes.
Make the raspberry filling ahead of time to save yourself some time the day you are baking and assembling the cake. The raspberry filling can be stored in an airtight container in the refrigerator for one week.
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Removing the seeds from the raspberry filling is optional, but recommended to make a smooth filling.
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Store the cake in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap to prevent the cake from drying out. Serve at room temperature for the best taste and texture.
This chocolate raspberry cake is a decadent dessert that is irresistible. The cake is made with moist and tender chocolate cake layers, filled with homemade raspberry filling, frosted in rich chocolate frosting and topped with fresh raspberries. One slice of this cake will not be enough!
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+
Equipment
3 7-inch round cake pans
Stand mixer fitted with a paddle attachment or electric hand mixer
+
Ingredients
Chocolate Cake
2cupsall-purpose flour
2cupsgranulated sugar
¾cupdark cocoa powder
2tspbaking soda
1tspbaking powder
1tspsalt
1cupmilkroom temperature
½cupvegetable oil
2large eggsroom temperature
2tspvanilla extract
1cupboiling water or hot coffee
Creamy Chocolate Buttercream Frosting
½cupsemisweet chocolate chips
2cupsunsalted butterroom temperature
5cupspowdered sugar
½cupdark cocoa powder
2tspvanilla extract
½tspsalt
¼cupheavy cream
Raspberry Filling
12ozfrozen raspberries
¼cupgranulated sugar
1tbsplemon juice
2tbspcornstarch
2tbspwater
Additional Ingredients
1cupfresh raspberries
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+
+
Instructions
Chocolate Cake
Preheat the oven to 350℉. Prepare three 7-inch round cake pans with nonstick cookie spray and parchment paper circles.
In a large mixing bowl, whisk the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt until well combined. Pour in the milk, vegetable oil, eggs, and vanilla extract and whisk until combined. Add in the boiling water or hot coffee and whisk the cake batter until is is combined and smooth.
Divide the cake batter evenly between the prepared cake pans. Bake the cake layers for 25-30 minutes, until the cake springs back when gently touched. Remove the cake pans from the oven. Cool the cake layers in the pans for about 15 minutes before removing and transferring to a wire rack to cool completely.
Creamy Chocolate Buttercream Frosting
In a microwave-safe bowl, heat the semisweet chocolate chips in 15 second intervals, stirring in between each interval, until the chocolate is melted and smooth. Set aside to cool to room temperature.
In the bowl of a stand mixer fitted with a paddle attachment, cream the room temperature butter for 5 minutes until it is pale and creamy. Scrape the bottom and sides of the bowl as needed.
Add half of the powdered sugar and mix on low until combined. Add the remaining half of the powdered sugar and mix well. Add the melted chocolate, dark cocoa powder, vanilla extract, and salt and continue to mix on low until combined.
Drizzle in the heavy cream. Turn the mixer to medium speed and whip the chocolate buttercream frosting for about 2 to 3 minutes until it is smooth and creamy.
Raspberry Filling (Make Ahead)
In a medium saucepan, combine the frozen raspberries, granulated sugar, and lemon juice. Cook over medium-low heat stirring occasionally until the raspberries are broken down and the mixture is bubbling.
In a small separate bowl, mix together the cornstarch and water until smooth. Remove the saucepan from the heat and add the cornstarch slurry. Mix well until the raspberry filling is thickened.
Run the raspberry filling through a fine mesh strainer to remove the seeds. Press the filling through the strainer with a rubber spatula. Cool the raspberry filling to room temperature and then chill in the refrigerator for at least 2 hours to thicken.
Assembling the Chocolate Raspberry Cake
Level the cooled chocolate cake layers with a serrated knife.
Place one cake layer on a round cake board. Add a small amount of chocolate buttercream to the top of the layer and spread evenly with an offset spatula. Use a piping bag with the tip cut off filled with chocolate frosting to pipe a border of the frosting around the edge of the cake. Spread half of the raspberry filling onto the cake layer.
Add the next cake layer and repeat the same process above with the second layer. Then, add the final cake layer to the top of the cake, bottom side facing up.
With an offset spatula, add a crumb coat, a thin layer of frosting, to the top and sides of the cake. Use a cake scraper to remove excess frosting to smooth the sides. Chill the cake for 20 minutes to firm the frosting.
Spread a generous layer of the chocolate buttercream onto the chilled cake with an offset spatula. Use a scalloped cake scraper to remove the excess frosting and create a pattern in the buttercream. Chill for an additional 20 minutes.
Use piping bags fitted with Ateco 869 and Wilton 4B piping tips to decorate the top of the cake with additional buttercream. Decorate with fresh raspberries.
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Notes
Store the chocolate raspberry cake in an airtight container in the refrigerator for up to 5 days. Cover any exposed cake with plastic wrap.
+Serve at room temperature for the best taste and texture.
+Metric conversions are calculated automatically. I cannot guarantee the accuracy of this information.
Did you make this recipe or want to see more? Make sure to leave your review below and tag me on Instagram @CakeMeHomeTonight so I can see your creations!
Hi Brenda! Absolutely you can! You could do either 3 8-inch pans which would make thinner cake layers or 2 8-inch pans with thick layers. For the 6-inch size, you could do 3 thicker layers. The baking times will vary so keep your eyes on the oven.
As an Amazon Associate, I earn from qualifying purchases. Please see my full disclosure policy for details.
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diff --git a/tests/test_data/cambreabakes.com/cambreabakes_1.json b/tests/test_data/cambreabakes.com/cambreabakes_1.json
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+{
+ "author": "Cambrea Gordon",
+ "canonical_url": "https://cambreabakes.com/oreo-brownies/",
+ "site_name": "Cambrea Bakes",
+ "host": "cambreabakes.com",
+ "language": "en-US",
+ "title": "Oreo Brownies",
+ "ingredients": [
+ "10 tablespoons unsalted butter",
+ "2/3 + 1/4 cup semi-sweet chocolate chips",
+ "1/8 cup unsweetened Dutch cocoa powder",
+ "1/8 cup black cocoa powder",
+ "1/2 cup light or dark brown sugar (packed)",
+ "1/2 cup granulated sugar",
+ "2 large eggs",
+ "1 large egg yolk",
+ "1 tablespoon vanilla extract",
+ "2/3 cup + 1 tablespoon all-purpose flour",
+ "1 teaspoon espresso powder (optional)",
+ "1/2 teaspoon fine sea salt",
+ "16 Oreo cookies (for the center)",
+ "1/3 cup chopped Oreo cookies (for the top)"
+ ],
+ "instructions_list": [
+ "Line a square 8x8 baking pan with parchment paper to cover all four sides. Then preheat the oven to 350 F/180 C.",
+ "Melt the butter and chocolate chips together until smooth. Then whisk in both cocoa powders. Set aside.",
+ "Whisk the sugar, eggs, and vanilla extract until combined. Stream the melted chocolate mixture into the egg mixture until just combined.",
+ "Fold in the flour, espresso powder, and salt until just combined. Then pour half of the brownie batter into the prepared baking pan (about 340 grams).",
+ "Place the Oreo cookies on top of the batter, then spread the rest of the batter on top. Sprinkle the chopped Oreos over the top of the brownies. Then bake for 33-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.",
+ "Let the baking pan cool on a wire rack compeltely before cutting into 16 squares. Enjoy!",
+ "Store leftover brownies in an airtight container at room temperature for 2-3 days. You can also freeze the brownies after cutting in an airtight container or freezer bag for up to one month!"
+ ],
+ "category": "Dessert",
+ "yields": "16 servings",
+ "description": "These fudgy Oreo brownies are packed with Oreo cookies and have perfect crinkle tops—Oreo fans will love them!",
+ "total_time": 48,
+ "cook_time": 33,
+ "prep_time": 15,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 7,
+ "equipment": [
+ "square metal 8×8 baking pan"
+ ],
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "195 kcal",
+ "fatContent": "11 g",
+ "saturatedFatContent": "6 g",
+ "unsaturatedFatContent": "5 g",
+ "transFatContent": "0.3 g",
+ "carbohydrateContent": "23 g",
+ "sugarContent": "19 g",
+ "proteinContent": "2 g",
+ "sodiumContent": "131 mg",
+ "fiberContent": "1 g",
+ "cholesterolContent": "52 mg"
+ },
+ "image": "https://cambreabakes.com/wp-content/uploads/2023/07/oreo-brownies-featured.jpg",
+ "keywords": [
+ "brownies with oreos",
+ "cookies and cream brownies",
+ "Oreo brownie bars",
+ "oreo brownies",
+ "Oreo cookie brownies",
+ "Oreo topped brownies",
+ "Ultimate oreo brownie"
+ ]
+}
diff --git a/tests/test_data/cambreabakes.com/cambreabakes_1.testhtml b/tests/test_data/cambreabakes.com/cambreabakes_1.testhtml
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+ Ultimate Oreo Brownies - Cambrea Bakes
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Like most of my Oreo recipes, these brownies are easy to make, stuffed with Oreos, and can even be made in one bowl! They’re extra rich and fudgy (never cakey)—a quick and easy bake for any occasion!
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Table of Contents
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Tips for the Best Oreo Flavor
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Don’t skip the black cocoa powder. Black cocoa powder has a deep, slightly bitter, and smooth chocolate flavor, which is what gives Oreos their signature taste. It makes the brownies taste more like Oreos themselves!
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Top with extra chopped Oreos. Sprinkle crushed Oreos on top of the brownie batter before baking. The extra cookies add texture and amplify the Oreo flavor!
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Use double-stuffed Oreos. They have twice the amount of cream filling, which means more of that sweet, creamy texture in your brownies!
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Ingredient Notes and Substitutions
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Dutch cocoa powder: This recipe uses unsweetened cocoa powder. I don’t recommend substituting it because it contributes to the rich brownie flavor—like in our M&M brownies.
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Chocolate chips: I recommend semi-sweet chocolate chips, but you can also use dark chocolate chips!
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Black cocoa powder: This ingredient naturally has the perfect Oreo flavor. I use it in my Oreo rolls for this reason, too!
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Oreo cookies: You can use regular or double-stuffed Oreos. Feel free to substitute any chocolate sandwich cookie or even one of the specialty or holiday flavors for the original!
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Find the full ingredient measurements and instructions in the recipe card below!
Step 1: Whisk the wet ingredients. In a large mixing bowl, whisk the granulated sugar, brown sugar, egg, egg yolk, and vanilla extract until well combined.
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Step 2: Melt the butter and chocolate. In a medium bowl, melt the butter and chocolate chips until smooth. Then, whisk in the cocoa powders.
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Step 3: Stream the chocolate mixture into the bowl. Slowly stream the melted chocolate into the egg mixture, whisking until combined.
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Step 4: Fold in the dry ingredients. Use a rubber spatula to combine the all-purpose flour, espresso powder, and salt until combined.
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Step 5: Layer the Oreo cookies. Pour half of the brownie batter into the prepared baking pan. Then, press 16 Oreo cookies in an even layer on top of the brownie batter.
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Step 6: Bake! Pour the other half of the batter on top of the Oreo layer, followed by extra Oreo cookies. Then, bake until a toothpick inserted into the center is covered in a few moist crumbs.
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Let the pan cool on a wire cooling rack, then cut and enjoy!
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Storage and Freezing
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Storage: Leftovers can be stored in an airtight container at room temperature for 2-3 days.
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Freezing: Freeze any leftovers in an airtight container or freezer bag for up to 1 month!
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FAQs
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Why aren’t my brownies fudgy?
Too much flour or overbaking the brownies can make them drier and cakier. I highly recommend using a scale to measure the ingredients!
Can I use a boxed brownie mix instead?
Definitely! Follow the mixing and baking instructions on the back of the box for the best results.
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
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Oreo Brownies
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5 from 7 votes
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– by Cambrea Gordon
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These fudgy Oreo brownies are packed with Oreo cookies and have perfect crinkle tops—Oreo fans will love them!
Line a square 8×8 baking pan with parchment paper to cover all four sides. Then preheat the oven to 350 F/180 C.
Melt the butter and chocolate chips together until smooth. Then whisk in both cocoa powders. Set aside.
10 tablespoons (140 g) unsalted butter, 2/3 + 1/4 cup (156 g) semi-sweet chocolate chips, 1/8 cup (12 g) unsweetened Dutch cocoa powder, 1/8 cup (12 g) black cocoa powder
Whisk the sugar, eggs, and vanilla extract until combined. Stream the melted chocolate mixture into the egg mixture until just combined.
1/2 cup (100 g) light or dark brown sugar, 1/2 cup (100 g) granulated sugar, 2 (100 g) large eggs, 1 (18 g) large egg yolk, 1 tablespoon vanilla extract
Fold in the flour, espresso powder, and salt until just combined. Then pour half of the brownie batter into the prepared baking pan (about 340 grams).
2/3 cup + 1 tablespoon (90 g) all-purpose flour, 1 teaspoon espresso powder, 1/2 teaspoon fine sea salt
Place the Oreo cookies on top of the batter, then spread the rest of the batter on top. Sprinkle the chopped Oreos over the top of the brownies. Then bake for 33-40 minutes, or until a toothpick inserted into the center comes out covered in a few moist crumbs.
16 Oreo cookies, 1/3 cup chopped Oreo cookies
Let the baking pan cool on a wire rack compeltely before cutting into 16 squares. Enjoy!
Store leftover brownies in an airtight container at room temperature for 2-3 days. You can also freeze the brownies after cutting in an airtight container or freezer bag for up to one month!
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Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
I’m a professionally trained pastry chef with over 8 years of experience in the food industry, and the founder of Cambrea Bakes. Here you’ll find elevated, bakery-style recipes for any occasion!
Sign up for our newsletter and join our sweet community. You’ll receive 1-2 emails weekly when new recipes drop, so you’ll never miss a thing!
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diff --git a/tests/test_data/cambreabakes.com/cambreabakes_2.json b/tests/test_data/cambreabakes.com/cambreabakes_2.json
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index 000000000..b89e415b5
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+++ b/tests/test_data/cambreabakes.com/cambreabakes_2.json
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+{
+ "author": "Cambrea Gordon",
+ "canonical_url": "https://cambreabakes.com/brown-butter-cinnamon-rolls/",
+ "site_name": "Cambrea Bakes",
+ "host": "cambreabakes.com",
+ "language": "en-US",
+ "title": "Brown Butter Cinnamon Rolls",
+ "ingredients": [
+ "1 1/2 cups unsalted butter",
+ "3/4 cup water",
+ "1/4 cup bread flour (*See notes below for measuring*)",
+ "3 2/3 cups bread flour",
+ "1/3 cup granulated sugar",
+ "2 teaspoons instant yeast",
+ "1 teaspoon fine sea salt",
+ "1/3 cup heavy cream (room temperature)",
+ "1/3 cup whole milk (room temperature)",
+ "1 large egg (room temperature)",
+ "1 teaspoon vanilla bean paste or extract",
+ "Tangzhong from above",
+ "1/2 cup browned butter",
+ "1/2 cup browned butter",
+ "2/3 cup light brown sugar (packed)",
+ "2 tablespoons ground cinnamon",
+ "6 tablespoons browned butter",
+ "5 ounces cold cream cheese",
+ "1 cup powdered sugar",
+ "2 tablespoons heavy cream",
+ "1/2 teaspoon vanilla bean paste or extract"
+ ],
+ "ingredient_groups": [
+ {
+ "ingredients": [
+ "1 1/2 cups unsalted butter"
+ ],
+ "purpose": "Brown butter"
+ },
+ {
+ "ingredients": [
+ "3/4 cup water",
+ "1/4 cup bread flour (*See notes below for measuring*)"
+ ],
+ "purpose": "Tangzhong"
+ },
+ {
+ "ingredients": [
+ "3 2/3 cups bread flour",
+ "1/3 cup granulated sugar",
+ "2 teaspoons instant yeast",
+ "1 teaspoon fine sea salt",
+ "1/3 cup heavy cream (room temperature)",
+ "1/3 cup whole milk (room temperature)",
+ "1 large egg (room temperature)",
+ "1 teaspoon vanilla bean paste or extract",
+ "Tangzhong from above",
+ "1/2 cup browned butter"
+ ],
+ "purpose": "Cinnamon Roll Dough"
+ },
+ {
+ "ingredients": [
+ "1/2 cup browned butter",
+ "2/3 cup light brown sugar (packed)",
+ "2 tablespoons ground cinnamon"
+ ],
+ "purpose": "Brown Butter Filling"
+ },
+ {
+ "ingredients": [
+ "6 tablespoons browned butter",
+ "5 ounces cold cream cheese",
+ "1 cup powdered sugar",
+ "2 tablespoons heavy cream",
+ "1/2 teaspoon vanilla bean paste or extract"
+ ],
+ "purpose": "Brown Butter Cream Cheese Frosting"
+ }
+ ],
+ "instructions_list": [
+ "Brown the Butter",
+ "Cook the butter in a pot over medium heat, stirring frequently, until the bottom is covered in browned milk solids, is amber in color, and it smells nutty. Pour the butter into a dish and chill in the fridge for 1-2 hours, stirring well every 30 minutes, until the butter is solidified but has a spreadable consistency. You can also brown the butter the day before and leave it in the fridge to chill overnight. The next day, let it come to room temperature before using it.",
+ "Make the Cinnamon Roll Dough",
+ "For the tangzhong, whisk together the water and flour in a pot. Cook over medium heat, whisking constantly, for 4-5 minutes or until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.",
+ "In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Then add the cream, milk, egg, vanilla, and tangzhong. Knead on low speed with the dough hook until it forms a rough dough ball.",
+ "With the mixer running on low, add the browned butter a spoonful at a time, letting it fully incorporate into the dough before adding more. Then, continue kneading for another 11-12 minutes or until the dough looks smooth and elastic.",
+ "Form the dough into a smooth, round ball and return it to the mixing bowl. Cover the bowl with plastic wrap and let it rest for 30 minutes.",
+ "Make the Filling",
+ "Combine the brown butter, brown sugar, and cinnamon until smooth.",
+ "Assemble the Cinnamon Rolls",
+ "Place the dough on a lightly floured surface and sprinkle more flour on top. Roll it out into a 15”x 21” rectangle, with the longest side closest to you. Dollop the cinnamon sugar mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1-inch border clean at the top. Don’t be too aggressive with spreading it, or you’ll tear the dough!",
+ "Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer it to a parchment-lined metal 9x13 baking pan.",
+ "Cover the pan with plastic wrap and let it rise in a warm place for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.",
+ "Bake the rolls for 25-35 minutes or until the tops are barely golden brown.",
+ "While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and brown butter until well combined. (You should have just enough leftover brown butter for the frosting. It's okay if it's slightly under or over!) Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla and heavy cream.",
+ "Once baked, let the pan cool on a wire cooling rack for 15 minutes, then spread the brown butter frosting on top. Enjoy!"
+ ],
+ "category": "Dessert",
+ "yields": "12 servings",
+ "description": "Caramelized, nutty brown butter is the star of these brown butter cinnamon rolls! Infused into the dough, cinnamon sugar filling, and cream cheese frosting–– they're everything you love about classic cinnamon rolls but with an elevated layer of richness!",
+ "total_time": 205,
+ "cook_time": 25,
+ "prep_time": 180,
+ "cuisine": "American",
+ "ratings": 5.0,
+ "ratings_count": 2,
+ "nutrients": {
+ "servingSize": "1 serving",
+ "calories": "551 kcal",
+ "fatContent": "32 g",
+ "saturatedFatContent": "19 g",
+ "unsaturatedFatContent": "10 g",
+ "transFatContent": "1 g",
+ "carbohydrateContent": "61 g",
+ "sugarContent": "29 g",
+ "proteinContent": "8 g",
+ "sodiumContent": "251 mg",
+ "fiberContent": "2 g",
+ "cholesterolContent": "98 mg"
+ },
+ "image": "https://cambreabakes.com/wp-content/uploads/2024/08/brown-butter-cinnamon-rolls-featured-2.jpg",
+ "keywords": [
+ "bakery cinnamon rolls",
+ "Brown butter cinnamon rolls",
+ "Brown butter rolls",
+ "Browned butter cinnamon rolls",
+ "Cinnamon rolls with brown butter"
+ ]
+}
diff --git a/tests/test_data/cambreabakes.com/cambreabakes_2.testhtml b/tests/test_data/cambreabakes.com/cambreabakes_2.testhtml
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+ Brown Butter Cinnamon Rolls - Cambrea Bakes
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This post may contain affiliate links. *If you want tips, step-by-step shots, and videos, be sure to read the whole post below!
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Caramelized, nutty brown butter is the star of these brown butter cinnamon rolls! Infused into the dough, cinnamon sugar filling, and cream cheese frosting–– they’re everything you love about classic cinnamon rolls but with an elevated layer of richness!
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As a former pastry chef, I’ve created countless cinnamon rolls, each with its own unique twist. For these brown butter cinnamon rolls, I started with my best cinnamon roll recipe, known for its perfectly gooey and fluffy texture, and then elevated it with liquid gold— aka brown butter!
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Inside the brown butter dough is brown butter cinnamon filling, all topped with a luscious brown butter cream cheese icing, so every bite is rich with nutty, caramelized goodness! Like my bacon rolls and apple pie rolls, this recipe is a cozy, sweet treat perfect for breakfast or dessert.
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Table of Contents
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Tips for Browning Butter
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Here are my three top tips for making brown butter. If you’re curious to learn more, I wrote a whole tutorial on how to brown butter that’s packed with tips, tricks, and more recipes!
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Use a light-colored pot. Use a light-colored or stainless steel pot (not a pan!) to monitor the butter’s color as it browns. This helps you see the exact moment it turns golden brown to prevent burning.
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Cook over medium heat. This gives you more control over the butter to avoid burning it. High heat can cause the butter to brown too quickly!
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Watch for visual and aromatic clues. The butter will transition from yellow to amber brown, brown specks will form on the bottom of the pan, and it will smell nutty.
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Ingredient Notes and Substitutions
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Butter: Unsalted butter is best since salt content can vary from brand to brand.
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Instant yeast: This ingredient gives the rolls a light and fluffy texture, just like in my cinnamon roll cake. I prefer instant over active dry yeast because it gives them a more yeasty flavor, and you can skip the second rise! If you want to use active dry yeast, see my post on how to bake with yeast for tips.
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Bread flour: The higher gluten content in bread flour results in a chewier texture. While all-purpose flour works, bread flour will give you the best results!
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Heavy cream: Instead of pouring cream over the rolls like other recipes, it gets incorporated into the dough for tenderness, richness, and moisture. If you don’t have any on hand, you can use whole milk instead.
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Recipe Instructions
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Step 1: Brown the butter. Because you will be browning just over a cup of butter, use a pot and not a pan; otherwise, you risk it boiling over! When ready, it should be a nice amber-brown color, as shown below (Image 1 below).
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Step 2: Cool the butter. Chill the butter in the fridge, stirring it well every 30 minutes, until it has a softened, spreadable consistency. (Image 2 below) You can also chill it overnight and then bring it to room temperature before using it.
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Step 3: Make the tangzhong. Cook the water and bread flour in a pot over medium-low heat until it resembles a thick paste. (Image 3 below)
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Step 4: Combine the wet and dry ingredients. In a stand mixing bowl, add all of the wet and dry ingredients. (Image 4 above)
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Step 5: Knead to form a rough dough ball. With the dough hook attachment, knead the dough on low speed until it forms a rough dough ball. (Image 5 below)
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Step 6: Knead in the browned butter. Knead in the brown butter a spoonful at a time, then continue kneading until the dough cleans the sides of the bowl and looks smooth and elastic. (Image 6 below)
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Step 7: Let the dough rest. Form the dough into a ball and place it back into the mixing bowl, covering the top with plastic wrap. Let it rest; this will relax the gluten and make it easier to roll out. (Image 7 above)
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Step 8: Roll out the dough. Use a rolling pin to roll the dough into a 15×21″ rectangle. You should need to use minimal flour! (Image 8 above)
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Step 9: Spread the brown butter filling. Spread the brown butter cinnamon mixture evenly over the top, leaving a 1″ border at the top clean. (Image 9 below)
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Step 10: Cut the rolls. Use a pizza wheel to cut twelve 1 3/4-inch strips. Roll each one away from you, securing the clean edge to the roll to seal in the filling. (Image 10 above)
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Step 11: Let the rolls rise. Place the cinnamon rolls into the prepared 9×13 baking pan. Cover the top with plastic wrap and let them rise in a warm place until doubled in size. (Image 11 above)
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Step 12: Bake, then cover with frosting! Once doubled in size, bake the cinnamon rolls in the preheated oven until the tops are lightly golden brown. Let them cool slightly, then spread the brown butter icing over the tops and allow it to melt into the centers. (Image 12 above)
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Baking Tips for Success
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Use a kitchen scale. Baking with a scale is my #1 baking tip! If your cinnamon rolls are coming out dry and dense, it’s almost always due to using too much flour!
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Cool the butter before use.Unlike other recipes like brown butter rice krispies that use liquid brown butter, this recipe relies on more solidified butter! If the butter is too warm or liquid, the dough will be harder to handle. If this happens, don’t worry; just add a tablespoon of flour to the dough at a time and as needed.
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Storage, Freezing, and Make Ahead
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Storage: Leftovers can be kept in an airtight container at room temperature for up to 3 days. I highly recommend warming them in the microwave or oven before serving!
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Freezing: Once the cinnamon rolls are assembled, cover the baking pan tightly with plastic wrap and foil and freeze for up to 2 weeks. When ready to bake, let them defrost in the fridge overnight. Then next day, let them come to room temperature and double in size before baking.
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Make ahead: Once assembled, wrap the baking pan with plastic wrap and chill it in the fridge overnight. The next day, let them double in size at room temperature before baking.
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FAQs
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Why are my cinnamon rolls dense instead of light and fluffy?
This could be due to not allowing the dough to rise enough or using too much flour. Make sure the dough is soft and slightly sticky, and allow it to rise until doubled in size.
Why did my brown butter burn?
Brown butter can burn quickly if not monitored closely. Cook it over medium heat and remove it from the heat as soon as it turns golden brown and starts to smell nutty.
How do I get evenly sized cinnamon rolls?
Use a ruler to measure and mark the dough before cutting it into rolls!
How do I know when the dough is kneaded enough?
The dough should be smooth, elastic, and slightly tacky to the touch. If you gently press a finger into the dough, it should slowly bounce back.
Can I use regular butter instead of brown butter?
If you don’t care for brown butter or don’t have time to make it, try my classic homemade cinnamon rolls instead!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
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Brown Butter Cinnamon Rolls
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5 from 2 votes
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– by Cambrea Gordon
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Caramelized, nutty brown butter is the star of these brown butter cinnamon rolls! Infused into the dough, cinnamon sugar filling, and cream cheese frosting–– they're everything you love about classic cinnamon rolls but with an elevated layer of richness!
Need Metric Measurements?Use the button options below to toggle between US cups and Metric grams!
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Ingredients
Brown butter
1 1/2cupsunsalted butter
Tangzhong
3/4cupwater
1/4cupbread flour, *See notes below for measuring*
Cinnamon Roll Dough
3 2/3cupsbread flour
1/3cupgranulated sugar
2teaspoonsinstant yeast
1teaspoonfine sea salt
1/3cupheavy cream, room temperature
1/3cupwhole milk, room temperature
1large egg, room temperature
1teaspoonvanilla bean paste or extract
Tangzhong from above
1/2cupbrowned butter
Brown Butter Filling
1/2cupbrowned butter
2/3cuplight brown sugar, packed
2tablespoonsground cinnamon
Brown Butter Cream Cheese Frosting
6tablespoonsbrowned butter
5ouncescold cream cheese
1cuppowdered sugar
2tablespoonsheavy cream
1/2teaspoonvanilla bean paste or extract
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Instructions
Brown the Butter
Cook the butter in a pot over medium heat, stirring frequently, until the bottom is covered in browned milk solids, is amber in color, and it smells nutty. Pour the butter into a dish and chill in the fridge for 1-2 hours, stirring well every 30 minutes, until the butter is solidified but has a spreadable consistency. You can also brown the butter the day before and leave it in the fridge to chill overnight. The next day, let it come to room temperature before using it.
1 1/2 cups (339 g) unsalted butter
Make the Cinnamon Roll Dough
For the tangzhong,whisk together the water and flour in a pot. Cook over medium heat, whisking constantly, for 4-5 minutes or until the mixture is a paste-like slurry. Scrape it into a bowl and set it aside until ready to use.
3/4 cup (155 g) water, 1/4 cup (32 g) bread flour
In a stand mixing bowl, mix together the flour, sugar, yeast, and salt until combined. Then add the cream, milk, egg, vanilla, and tangzhong. Knead on low speed with the dough hook until it forms a rough dough ball.
3 2/3 cups (485 g) bread flour, 1/3 cup (66 g) granulated sugar, 2 teaspoons instant yeast, 1 teaspoon fine sea salt, 1/3 cup (78 g) heavy cream, 1/3 cup (78 g) whole milk, 1 (50 g) large egg, 1 teaspoon vanilla bean paste or extract, Tangzhong from above
With the mixer running on low, add the browned butter a spoonful at a time, letting it fully incorporate into the dough before adding more. Then, continue kneading for another 11-12 minutes or until the dough looks smooth and elastic.
1/2 cup (110 g) browned butter
Form the dough into a smooth, round ball and return it to the mixing bowl. Cover the bowl with plastic wrap and let it rest for 30 minutes.
Make the Filling
Combine the brown butter, brown sugar, and cinnamon until smooth.
1/2 cup (110 g) browned butter, 2/3 cup (135 g) light brown sugar, 2 tablespoons ground cinnamon
Assemble the Cinnamon Rolls
Place the dough on a lightly floured surface and sprinkle more flour on top. Roll it out into a 15”x 21” rectangle, with the longest side closest to you. Dollop the cinnamon sugar mixture across the surface of the dough, then use an offset spatula to gently spread it across, leaving a 1-inch border clean at the top. Don’t be too aggressive with spreading it, or you’ll tear the dough!
Use a pizza cutter to cut twelve 1 3/4-inch strips. Roll each strip away from you, then carefully transfer it to a parchment-lined metal 9×13 baking pan.
Cover the pan with plastic wrap and let it rise in a warm place for 1-2 hours or until the rolls double in size. Meanwhile, preheat the oven to 325 F/162 C.
Bake the rolls for 25-35 minutes or until the tops are barely golden brown.
While the rolls are baking, make the cream cheese frosting. In a stand mixing bowl, combine the cream cheese and brown butter until well combined. (You should have just enough leftover brown butter for the frosting. It's okay if it's slightly under or over!) Then, mix in the powdered sugar. Keep beating on low speed until the frosting is light and fluffy, then mix in the vanilla and heavy cream.
6 tablespoons (84 g) browned butter, 5 ounces cold cream cheese, 1 cup (120 g) powdered sugar, 2 tablespoons heavy cream, 1/2 teaspoon vanilla bean paste or extract
Once baked, let the pan cool on a wire cooling rack for 15 minutes, then spread the brown butter frosting on top. Enjoy!
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Notes
*Measure your dry ingredients properly. This is my #1 baking tip! Do not ever scoop a measuring cup into your flour, as this always leads to using too much flour. Instead, use the spoon-level method. This means fluffing the flour first, then spooning it into your measuring cup/spoon. For the BEST results, use a kitchen scale!*
+Storage/Freezing: Leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat them in the microwave or oven until warmed through before serving! To freeze, assemble, then cover the baking pan with a layer of plastic wrap and foil. Freeze for up to 2 weeks. When ready to bake, defrost in the fridge overnight, then let them double in size at room temperature before baking.
+Notes on baking pans: For best results, use a metal baking pan. If you use a glass or ceramic one, note that the rolls will take longer to bake because of the way the heat is conducted differently!
Your cinnamon rolls never disappoint! These were so delicious and were truly packed with brown butter flavor. I made the butter the day before and let it chill overnight, then let it sit on my counter for about 45 minutes to soften and it was the perfect texture!
I’m a professionally trained pastry chef with over 8 years of experience in the food industry, and the founder of Cambrea Bakes. Here you’ll find elevated, bakery-style recipes for any occasion!
Sign up for our newsletter and join our sweet community. You’ll receive 1-2 emails weekly when new recipes drop, so you’ll never miss a thing!
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diff --git a/tests/test_data/colleenchristensennutrition.com/colleenchristensennutrition_1.json b/tests/test_data/colleenchristensennutrition.com/colleenchristensennutrition_1.json
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+{
+ "author": "Colleen Christensen",
+ "canonical_url": "https://colleenchristensennutrition.com/no-churn-mississippi-mud-pie-ice-cream/",
+ "site_name": "Colleen Christensen Nutrition",
+ "host": "colleenchristensennutrition.com",
+ "language": "en-US",
+ "title": "No Churn Mississippi Mud Pie Ice Cream",
+ "ingredients": [
+ "½ cup warm milk",
+ "2 tbsp instant coffee",
+ "2 cups heavy whipping cream (cold)",
+ "1, 14 oz can of sweetened condensed milk",
+ "1, 3.9 oz box of chocolate pudding mix",
+ "2 tsp vanilla extract",
+ "1.5 cup crushed Oreos + 2 tbsp",
+ "1/2 cup chocolate chunks + 2 tbsp",
+ "1/2 cup chocolate syrup + 1 tbsp"
+ ],
+ "instructions_list": [
+ "To heat your milk you can microwave it for 1 minute. Add 2 tbsp instant coffee to it and mix. Place it back in the fridge or freezer to cool fully.",
+ "Next, pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed. Mix for ~3 minutes until stiff peaks form and you’ve made whipped cream!",
+ "In a separate large bowl, combine sweetened condensed milk, cooled instant coffee milk, chocolate pudding mix, and vanilla extract.",
+ "Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream. Fold until mixture is uniform.",
+ "Next, fold in 1.5 cups crushed Oreos and ½ cup chocolate chunks",
+ "Now, fill your ice cream container. Pour 1/3 of your ice cream mixture into a ~6+ cup container (you can also use a loaf pan!). Now, add ¼ cup of chocolate sauce and then use a knife to gently swirl it in. Repeat this process: ⅓ of the ice cream, ⅓ of the chocolate sauce, swirl, repeat! You’ll end with the chocolate sauce. Then you’ll add 1-2 tbsp crushed cookies, 1-2 tbsp of chocolate chunks and 1 tbsp of chocolate syrup. Press everything down slightly.",
+ "Freeze for 8 hours.",
+ "Once frozen, remove from the freezer and enjoy!"
+ ],
+ "category": "Cookies, Cakes & Desserts",
+ "yields": "12 servings",
+ "description": "If you're looking for a chocolate-packed creamy cool dessert, you have to try this no churn recipe for Mississippi Mud Pie Ice Cream. Decadent, rich, and perfect for those hot Summer days!",
+ "total_time": 490,
+ "prep_time": 10,
+ "nutrients": {
+ "servingSize": "0.5 cup",
+ "calories": "347 kcal",
+ "fatContent": "19 g",
+ "saturatedFatContent": "12 g",
+ "unsaturatedFatContent": "6 g",
+ "transFatContent": "1 g",
+ "carbohydrateContent": "39 g",
+ "sugarContent": "36 g",
+ "proteinContent": "5 g",
+ "sodiumContent": "283 mg",
+ "fiberContent": "1 g",
+ "cholesterolContent": "61 mg"
+ },
+ "image": "https://colleenchristensennutrition.com/wp-content/uploads/2022/07/closeup-Mississippi-mud-ice-cream.jpg",
+ "keywords": [
+ "chocolate recipes",
+ "homemade ice cream",
+ "ice cream",
+ "ice cream recipes",
+ "Mississippi Mud",
+ "no churn ice cream recipes"
+ ]
+}
diff --git a/tests/test_data/colleenchristensennutrition.com/colleenchristensennutrition_1.testhtml b/tests/test_data/colleenchristensennutrition.com/colleenchristensennutrition_1.testhtml
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+ No Churn Mississippi Mud Pie Ice Cream - Colleen Christensen Nutrition
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If you're looking for a chocolate-packed creamy cool dessert, you have to try this no churn recipe for Mississippi Mud Pie Ice Cream. Decadent, rich, and perfect for those hot Summer days!
If you want all of your chocolate dreams to come true, you have to try this no churn recipe for Mississippi Mud Pie ice cream! A creamy chocolate ice cream base is filled with swirls of chocolate sauce, chocolate chunks, and Oreo cookies. The perfect sweet treat for a hot Summer day!
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Why You’ll Love This Recipe
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If you’re anything like me, you LOVE a cool, creamy sweet treat in the Summer months. Am I right!? Ice cream not only checks all the boxes for a yummy dessert, but it’s also incredibly easy to make at home thanks to my no churn method.
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This easy recipe for Mississippi Mud Pie ice cream is soooo creamy dreamy, and an absolute cinch to make. No ice cream machine needed!
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After combining the ingredients for the base, you just fold in some whipped cream, some crushed Oreo cookies, and chocolate chunks. Then, everything gets layered in a loaf pan with chocolate sauce swirls and a few extra cookie and chocolate chunks on top. Then, stick it in the freezer and you’re ready to enjoy just 8 hours later.
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Chocolate is such a common craving, and for good reason! It’s rich, decadent, and is a good source of minerals like magnesium, iron, and copper. Some foods, like chocolate, are good for the soul and are an important part of an intuitive eating journey. It’s important to have those foods that comfort us, as well as foods that nourish us. In fact, that’s what gentle nutrition is all about!
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Ingredients
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Sweetened condensed milk: This forms the base of the ice cream, and is the key ingredient for no churn ice creams! It makes for a super creamy, smooth texture with no eggs needed.
Heavy cream: This gives a delectable mouthfeel and is an essential element of any homemade ice cream recipe.
Milk: This lightens the base a little bit, so it has a balanced creaminess, similar to store bought ice creams.
Chocolate pudding mix: Thickens the ice cream base and adds a yummy, chocolatey flavor!
Chocolate syrup: Swirls of chocolate syrup, oh my! This makes your Mississippi Mud Pie ice cream extra gooey and chocolatey.
Chocolate chunks: These are added to both the ice cream base AND sprinkled on top. Because too much chocolate just isn’t a thing.
Oreo cookies: Make sure to chop or crush these into bite sized pieces. You don’t want them to be crumbs, but you don’t want them to be whole cookies either.
Instant coffee: The secret to rich chocolate flavor is coffee! Don’t worry if you don’t like coffee, as the flavor isn’t super strong. It just enhances the chocolate flavor!
Vanilla extract: A little bit of vanilla helps round out the flavors perfectly.
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How to Make This Recipe
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Step one: Warm the milk in the microwave for 1 minute. This is to help the coffee bloom!
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Step two: Add the instant coffee granules and place in the fridge to chill.
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Step three: Add the heavy whipping cream to the bowl of a stand mixer, OR a large bowl (if using an electric hand mixer).
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Step four: Whisk for approximately 3 minutes, or until stiff peaks form. Set aside.
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Step five: In a separate bowl, combine sweetened condensed milk, the coffee and milk mixture, pudding mix, and vanilla extract. Mix well.
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Step six: Add the whipped cream to the bowl and fold it in gently.
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Step seven: Add the crushed Oreo cookies and chocolate chunks and fold them in until evenly distributed.
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Step eight: Spread 1/3 of the ice cream mixture into a loaf pan or freezer safe container.
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Step nine: Add 1/4 cup of chocolate sauce, and swirl it into the ice cream.
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Step ten: Repeat this with another 1/3 of the ice cream, then another 1/4 cup of chocolate sauce, the remaining 1/3 of the ice cream, and finally more chocolate sauce.
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Step eleven: Sprinkle with extra chocolate chunks and crushed Oreo cookies, and freeze for 8 hours.
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Step twelve: Serve and enjoy your Mississippi Mud Pie ice cream!
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Recipe FAQ’s
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What flavor is Mississippi Mud ice cream?
Mississippi Mud is a decadent chocolate ice cream, flavored with a small amount of coffee. It features swirls of chocolate sauce, and chunks of chocolate and chopped Oreo cookies for the ultimate chocolate ice cream experience.
What does Mississippi Mud ice cream have in it?
Mississippi Mud ice cream most often has a chocolate base (although some versions feature vanilla as well), and is filled with chocolate sauce, chocolate chunks, and chopped cookie OR cake pieces.
What can I add to homemade ice cream to prevent it freezing solid?
If you use an ice cream base with sweetened condensed milk (rather than a custard base), chances are your ice cream will be considerably more scoopable versus the alternative. BUT, if you want to make your ice cream extra silky and easy to scoop, add up to 1 tablespoon of alcohol (like Vodka) to the mixture. This will prevent it from freezing solid.
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Expert Tips
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Allow your ice cream to sit on the counter for a few minutes before scooping. This will allow it to thaw just a little, making it a little easier to grab a scoop (or two).
If you want to soften your ice cream to make it ultra scoopable, consider adding a tablespoon of vodka to the the ice cream mixture. This will prevent it from freezing hard, making it a little bit easier to scoop.
If you prefer not to use alcohol, you can also use up to 1 tablespoon of vegetable glycerin (food grade) to soften your ice cream. Just blend it into the base before mixing!
I use Oreo cookies for this Mississippi Mud pie ice cream, but if you can’t find them you could use graham crackers or your favorite sandwich cookies. Just be sure to chop them up into bite-sized pieces.
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If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
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Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
If you're looking for a chocolate-packed creamy cool dessert, you have to try this no churn recipe for Mississippi Mud Pie Ice Cream. Decadent, rich, and perfect for those hot Summer days!
To heat your milk you can microwave it for 1 minute. Add 2 tbsp instant coffee to it and mix. Place it back in the fridge or freezer to cool fully.
Next, pour your heavy whipping cream into a large bowl or stand mixer. Begin to mix on low then slowly increase speed. Mix for ~3 minutes until stiff peaks form and you’ve made whipped cream!
In a separate large bowl, combine sweetened condensed milk, cooled instant coffee milk, chocolate pudding mix, and vanilla extract.
Gently fold in your whipped cream to the sweetened condensed milk mixture. Do not stir this vigorously! You don’t want to reduce the air in the whipped cream. Fold until mixture is uniform.
Next, fold in 1.5 cups crushed Oreos and ½ cup chocolate chunks
Now, fill your ice cream container. Pour 1/3 of your ice cream mixture into a ~6+ cup container (you can also use a loaf pan!). Now, add ¼ cup of chocolate sauce and then use a knife to gently swirl it in. Repeat this process: ⅓ of the ice cream, ⅓ of the chocolate sauce, swirl, repeat! You’ll end with the chocolate sauce. Then you’ll add 1-2 tbsp crushed cookies, 1-2 tbsp of chocolate chunks and 1 tbsp of chocolate syrup. Press everything down slightly.
Freeze for 8 hours.
Once frozen, remove from the freezer and enjoy!
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Video
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Notes
Oreos: This should be medium chunks- not pulverized but not so large that it's half the cookie!
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Chocolate Chunks: They can be dark or milk chocolate. These should be chunks not chips!
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Scooping: Allow your ice cream to sit on the counter for a few minutes before scooping. This will allow it to thaw just a little, making it a little easier to grab a scoop.
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For softer ice cream: If you want your ice cream to be very scoopable right out of the freezer, you can add 1 tablespoon of Vodka to the mixture. This will prevent it from freezing solid. If you would prefer not to use alcohol, you can use 1 tablespoon of food grade vegetable glycerin instead.
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Alternative cookies: If you can't find Oreo cookies, you could use graham crackers or your favorite sandwich cookies. Just be sure to chop them up into bite-sized pieces.
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click To display nutrition info
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Nutrition Facts
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Nutrition Facts
No Churn Mississippi Mud Pie Ice Cream
Serving Size
0.5 cup
Amount per Serving
Calories
347
% Daily Value*
Fat
19
g
29
%
Saturated Fat
12
g
75
%
Trans Fat
1
g
Polyunsaturated Fat
6
g
Cholesterol
61
mg
20
%
Sodium
283
mg
12
%
Carbohydrates
39
g
13
%
Fiber
1
g
4
%
Sugar
36
g
40
%
Protein
5
g
10
%
* Percent Daily Values are based on a 2000 calorie diet.
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the gal behind this post
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Hi! I’m Colleen and I’m a food lovin’ registered dietitian but…I’m not a regular dietitian. I’m an Intuitive Eating dietitian here to free you from diet culture once and for all! Because you deserve peace with food, eating, and your body. (Yes, you, beautiful!)
This peanut butter stuffed datesrecipe comes in five different variations! Learn how to make Snickers peanut butter dates with melted chocolate in addition to sweet and savory flavors like goat cheese, bacon, coconut, and honey.
This peanut butter stuffed datesrecipe comes in five different variations! Learn how to make Snickers peanut butter dates with melted chocolate in addition to sweet and savory flavors like goat cheese, bacon, coconut, and honey.
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Why This Recipe Works
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Peanut butter stuffed dates are the perfect bundles of snacks! There are so many different types of ways to stuff dates with peanut butter and other yummy ingredients like peanut butter and jelly, chopped peanuts, chocolate, and dried banana chips.
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Not only do you get to learn how to make a delicious flavor combination that tastes just like Snickers stuffed inside whole dates, but you get to learn how to make dates stuffed with peanut butter in four other ways, too!
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Dates are naturally sweet and the perfect vessels for all types of ingredients–especially peanut butter! Enjoy these quick snacks whenever you need an easy breakfast or boost of energy throughout your day–you will love the amazing variations I’ve included here.
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These dates are actually what I recommend to those who are just starting out with their intuitive eating journies because they are easy for meal prep and come together quickly. If you’ve been struggling to find the perfect snack, these stuffed dates are just for you!
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Ingredients
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You will see dates and peanut butter for all of the variations so make sure you have these two ingredients ready!
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Dates: I use pitted dates because they are easy to slice!
Peanut Butter: Use any kind of peanut butter you would like. Both creamy and crunchy peanut butter would be delicious!
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I used Inspired Organics dates and peanut butter. Inspired Organics is a brand that I love and can always count on for top-notch (quality and taste!) products. If you’re in the midwest you can use their store locator on the Inspired Organics website to find out where you can snag some of their goodness.
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If you’re curious about organic VS non-organic food and want to learn more about the true difference (i.e. is it worth it?) I’ve got a blog post that breaks down the difference for you! Read more about organic VS non-organic foods here! If the price difference between the two is off putting to you (totally can be for me!) definitely checkout Inspired Organics, they’re super affordable!
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Snickers Peanut Butter Dates
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Peanuts: Chopped peanuts give these dates their Snickers flavors.
Chocolate Chips: Semisweet chocolate chips pair perfectly well with the peanuts and create nutty and rich flavors.
Coconut Oil: Coconut oil is used to melt the chocolate!
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Peanut Butter and Jelly Stuffed Dates
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Jelly: Feel free to use any kind of jelly or preserves you would like. I used Inspired Organics raspberry, but you can use any flavor you like best!
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Honey Coconut Peanut Butter Dates
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Honey: A little bit of high quality honey gives these dates additional sweetness that is so satisfying!
Coconut Chips: Toasted coconut chips or regular coconut chips (Inspired Organics coconut chips are my FAVE of all time) taste amazing with the peanut butter and will give these dates a slightly sweet nutty flavor.
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Peanut Butter Dates with Goat Cheese
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Goat Cheese: Plain goat cheese is smoothy and creamy and is the perfect addition for these dates. Goat cheese pretty much goes with anything!
Green Onions: Freshly sliced green onions get this variation a savoriness that is fitting for whenever you are craving sweet and salty flavors all at the same time!
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Elvis Stuffed Dates
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Banana Chips: Crushed Inspired Organics dried banana chips are sweet and give this classic Elvis sandwich variation its signature flavors. A little bit of crunch tastes delicious with the soft dates!
Bacon Bits: Savory bacon bits are paired with nutty peanut butter and banana chips to create just what Elvis would have liked. Mmm!
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How to Make This Recipe
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Learn how to make stuffed peanut butter dates in five different ways! You will not get bored of these recipes–they are so tasty!
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Variation One – Snickers
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First, cut the dates in half lengthwise. Add some peanut butter to the center followed by the chopped peanuts.
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In a small microwaveable bowl, melt the chocolate chips with the coconut oil for 30-60 seconds. Be sure to check the chocolate at 30 seconds.
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Place the date halfway into the melted chocolate. You can also use a spoon to drizzle the melted chocolate over the dates.
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Step Three: Allow the chocolate to harden before eating!
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Two – PB&J Stuffed Dates
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Follow the first couple of steps from above by slicing the dates and filling them with peanut butter.
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Next, add some jelly to the center of the dates on top of the peanut butter.
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Enjoy!
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Three – Honey Coconut
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First, follow the first two steps from the previous variations.
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Drizzle the peanut butter with Inspired Organics honey. Next, add the crushed coconut chips on top.
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Yum!
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Four – Goat Cheese
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After adding peanut butter to the sliced dates, top the peanut butter with some crumbled goat cheese.
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Top the dates with the sliced green onions and enjoy!
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Five – Elvis Dates
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Add the crushed banana chips and bacon bits to the tops of the dates stuffed with peanut butter.
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Enjoy or store in the refrigerator until ready to eat!
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FAQs
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What cheese goes with dates?
All types of cheeses go with dates such as goat cheese, brie, feta, ricotta, blue cheese, and even sharp cheddar!
How do you pit dates for stuffing?
Inspired Organics dates are already pitted so I’d highly recommend using those! Using a knife, slice ¼″ to 1/8″ down the center of the date. Once you have sliced the date, you will see the pit. Take the pit out with your fingers!
What goes best with dates?
Dates are delicious paired with savory dishes and snacks. Since dates are sweet, they go well with different types of meats, cheeses, and spices. Dates are also delicious with fresh fruit and vegetables.
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Expert Tips
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Use Medjool dates for sweeter flavors.
Feel free to add different fresh herbs to the goat cheese dates like fresh rosemary, parsley, or thyme.
Instead of honey, use maple syrup.
Substitute the peanut butter for almond butter.
Store the leftovers in an airtight container in the refrigerator for four days.
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Be sure to check out the Inspired Organics website to find where you can snag some of their products near you!
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If you love this recipe, be sure to leave a star rating on the recipe card and leave a comment below!
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Don’t forget to pin it on your Pinterest board for later, or tag me on IG @no.food.rules if you try the recipe and love it!
This peanut butter stuffed datesrecipe comes in five different variations! Learn how to make Snickers peanut butter dates with melted chocolate in addition to sweet and savory flavors like goat cheese, bacon, coconut, and honey.
Add ½ tsp peanut butter to the center followed by ½ tsp chopped peanuts
In a small microwave safe bowl or ramekin melt chocolate chips and coconut oil together for 30-60 seconds (stop at the 30 second mark to stir)
Place your date ½ way into the melted chocolate. I recommend using a spoon to pour chocolate on the top where the peanut butter and peanuts are otherwise they’ll fall off
Allow chocolate to harden & cool fully before enjoying it!
Peanut Butter & Jelly Stuffed Dates
Cut date in half lengthwise
Add ½ tsp peanut butter to the center followed by ½ tsp jelly
Enjoy!
Honey Coconut Peanut Butter Dates
Cut date in half lengthwise
Add ½ tsp peanut butter to the center followed by a drizzle of honey
Add some crushed coconut chips on top
Enjoy!
Goat Cheese Peanut Butter Dates
Cut date in half lengthwise
Add ½ tsp peanut butter to the center followed by ½ tsp goat cheese
Top with thinly sliced green onions
Enjoy!
Elvis Stuffed Dates
Cut date in half lengthwise
Add ½ tsp peanut butter to the center followed by a pinch of crushed banana chips and bacon bits
Enjoy!
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click To display nutrition info
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Nutrition Facts
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Nutrition Facts
Stuffed Peanut Butter Dates
Serving Size
1 g
Amount per Serving
Calories
42
% Daily Value*
Fat
1
g
2
%
Polyunsaturated Fat
1
g
Sodium
14
mg
1
%
Carbohydrates
8
g
3
%
Fiber
1
g
4
%
Sugar
6
g
7
%
Protein
1
g
2
%
* Percent Daily Values are based on a 2000 calorie diet.
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the gal behind this post
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Hi! I’m Colleen and I’m a food lovin’ registered dietitian but…I’m not a regular dietitian. I’m an Intuitive Eating dietitian here to free you from diet culture once and for all! Because you deserve peace with food, eating, and your body. (Yes, you, beautiful!)
These Brown Sugar Pancakes are the best homemade pancakes ever! Made with simple ingredients, this easy pancake recipe makes soft, fluffy pancakes that cook perfectly every time.
If I could eat breakfast food all day long I absolutely would! And pancakes top my list of favorite breakfast foods! Today I’m sharing the only from scratch pancake recipe you will ever need, and I couldn’t be more excited about it!
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Why From Scratch is the Way to Go!
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There once was a time when making homemade pancakes from scratch scared me. I mean I wasn’t scared OF pancakes…but I was scared to MAKE them. It wasn’t some overly dramatic phobia…it was just that…well…every time I tried I epically failed.
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Dang pancakes, with all their simplicity…I just couldn’t get the hang of it! I either uncooked and flipped too early, resulting in splattered batter errwherrr. OR I overcooked, burned and tried to disguise said burn with an unhealthy waterfall of maple syrup, fooling no one. Homemade pancakes were just one of those foods that I just preferred to leave up to the profesh staff at my local ihop. or is it iHop? APPLE YOU’RE RUINING MY LIFE!
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Anywhooooo. Since I am not a quitter…except when it comes to diet and exercise…I grabbed a fun spatula and got back on the horse. Also, let’s just say that buying a fun spatula sometimes is all the incentive one needs. That and the promise of sugary carbs at the finish line.
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ps- I know that’s “supposedly” an Omelet spatula, but let’s all move on.
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This easy pancake recipe is a game changer, and I am confident to say this pancake recipe will be part of your Saturday morning routine!
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What You’ll Need
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I wasn’t kidding when I said these homemade pancakes just needed a handful of simple ingredients. Here’s what you’ll need:
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All Purpose Flour – Any brand will do.
Baking Powder – This is what will help make your pancakes fluffy.
Kosher Salt – I like to use kosher salt for these. It is too easy to over salt if you use table salt.
Dark Brown Sugar – You can also use light brown sugar if that is what you have on hand.
Eggs
Vanilla – Use pure vanilla extract.
Milk – Any kind will work. Full fat, low fat, non fat and plant based milks are all great in pancakes.
Butter – You’ll need melted butter for the pancake batter, the more butter for frying.
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How to Make Brown Sugar Pancakes
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Ok let’s jump into making these pancakes:
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Mix your dry ingredients. In a large bowl whisk together the flour, baking powder, salt and brown sugar.
Mix the wet ingredients. In a separate bowl, whisk together the eggs, vanilla and milk.
Add the wet ingredients to the dry ingredients. Mix until just combined.
Add the melted butter. Stir until combined. The batter will be a little lumpy but that’s ok. Set it aside and heat your griddle over medium-low heat.
Cook the pancakes. Melt a small pat of butter on your heated griddle, then scoop 1/2 cup of pancake batter onto the hot griddle. Cook until the edges are set and bubbles form on the top of the pancake. Flip the pancake and cook the other side until browned.
Serve!
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Tips for Success
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Not only have I mastered the pancake…I am inclined to say I am victorious in the pancake game. Let’s talk about why my brown sugar pancake recipe is the best pancake recipe!
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Using brown sugar makes the whole situation a little more pulled together. Like all along the pancake was just crying for brown sugar and no one listened. They don’t necessary taste like brown sugar, there is just an added depth of flavor that sets this pancake recipe apart!
When you are cooking your pancakes, the key to to cook them low and slow. Actually medium-low and slow-ish. When you have your heat on too high the pancake brown without cooking all the way through, making flipping your pancake a messy situation.
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Want to Make Fluffy Pancakes EVERY Time?
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Here’s the secret to success: Butter. Doesn’t butter always make things better?
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If you are going to make the BEST pancakes, I strongly encourage that you cook the pancakes on a griddle that has been greased with butter. Certainly there is nothing wrong with nonstick spray, or oil, but the butter just adds that extra delicious crisp on the outside of your pancake.
Also, this brown sugar pancakes recipe includes baking powder, which really keeps these pancakes light, fluffy, and thick!
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Serving Suggestions
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When you are done making your pancakes, you will have is a gorgeous stack of brown sugary goodness. I suggest topping them with a little extra butter…yes, more butter.
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And a healthy drizzle of real maple syrup, of course!
These Brown Sugar Pancakes are easy, fluffy, and thick! They’re the BEST!
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Ingredients
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2 cups all purpose flour
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2 tablespoons baking powder
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1 teaspoon kosher salt
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3 tablespoons dark brown sugar
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2 eggs
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1 teaspoon vanilla
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1 1/2 cups milk
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5 tablespoons butter, melted
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butter for frying
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Instructions
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In a large bowl whisk the flour, baking powder, salt and brown sugar together.
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In separate bowl whisk the eggs, vanilla and milk together.
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Add the wet ingredients into the dry and mix until just combined. Lastly mix in the melted butter and stir until combined, the batter will be slightly lumpy. Set the batter aside while you heat your griddle to medium-low heat. Melt a small pat of butter on the griddle and then scoop out 1/2 cup of pancake batter onto the hot griddle.
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Cook until the edges are set and bubbles form on top of the pancake. Flip and cook until browned.
Overall, great recipe but batter does come out too thick so it is easy for outside to burn and have a raw center. Added some water after first two test pancakes but milk works too.
I would say this recipe is good for beginners to make but the taste was quite underwhelming by itself. I would recommend auto add more sugar or even vanilla essence to the initial batter.
TRUST THE PROCESS.
+I made two wonky- shaped pancakes because the batter was so thick so I added milk and the initial batter was definitely better and more fluffy!!
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The only thing I changed was I used twice the sugar but I would do 3 times the amount next time. I could taste a subtle sweetness but not brown sugar sweetness.
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I dont think it is right for the author(?) to assume that everyone adds syrup to their pancakes and that’s why she said she didnt add more sugar to this recipe. I for one DONT EVER put syrup on my pancakes that’s why I added twice the amount based off another review and now I wished I added more.
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And also to address another review that said the baking powder made the batter taste bitter, that is untrue. I used baking powder thats best by March 2022 and it totally didnt affect the taste. So no, old baking powder is just fine.
These are spectacular! I’ve been making different homemade pancakes for years, and these turned out AMAZING! So great that I am posting a comment- perhaps a first for me! I did sprinkle in a bit of cinnamon and pumpkin spice.
I’m a sugar lover so I did heaping cups of brown sugar. Also used oat milk instead of regular and the texture stayed light and fluffy! Was unsure about the baking powder amount but trust the process!
I just made them! I didn’t have kosher salt, so risked using regular salt. I also added a table spoon of Splenda and chocolate chips! This is my first time making homemade o pancakes and the kids loved them. I had just enough butter to mix in. I ended up spraying Pam butter on the pan though.
This strawberry buckle is a moist, tender cake recipe with juicy fresh strawberries and a sweet crumble top. It’s an old-fashioned dessert that’s quick and easy to make in a skillet! The outside crisps up, while the inside stays soft and buttery.
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Looking for delicious treats to make in strawberry season? Check out more of my favorite strawberry recipes.
This strawberry buckle is a lot like a coffee cake, baked with juicy fresh berries so that the cake falls or “buckles” under the weight of the fruit. I love an old-timey dessert, and this one is perfect for strawberry season! Here’s what makes it the best:
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Soft and buttery. This strawberry buckle recipe has all the ease of a cobbler, with the soft and buttery crumb of an ultra-moist coffee cake.
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Made in a skillet. The thick batter is studded with chopped fresh strawberries and bakes up easily in a skillet. It leaves the edges crispy while keeping the inside moist and tender.
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Easy to make. Mix the batter in minutes, and then bake. This buckle recipe needs one bowl, no mixer, and very little effort. Waiting for this cake to cool is the hardest part!
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Ingredients You’ll Need
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You can make this strawberry buckle with just a few pantry ingredients. Below are some notes. Scroll to the recipe card after the post for a printable list with amounts.
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Butter – Brought to room temperature. You can also replace butter with oil if you’d like.
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Dry Ingredients – All-purpose flour, sugar, baking powder, and salt. I use granulated sugar, but you can also use light brown sugar.
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Vanilla and Eggs – Like the butter, I recommend letting the eggs come to room temperature. You’ll also want to use real vanilla and not imitation.
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Lemon Zest – Optional, but I love fresh lemon zest alongside the strawberry flavors in this dessert.
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Milk – You can use whole milk, 2% milk, or a dairy-free alternative if needed.
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Strawberries – Washed, hulled, and coarsely chopped. I cut each berry into quarters for larger chunks. You can also make this cake with frozen strawberries, just be sure to let them thaw fully and pat them dry with paper towels.
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Crumble – The crumble topping is easy to make with butter, flour, brown sugar, and a pinch of salt. It’s the same streusel topping that I use for my blueberry cobbler bread and crumb cake recipes.
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How to Make a Strawberry Buckle
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This strawberry buckle comes together very easily and it bakes up deliciously crisp and tender in my cast iron skillet, which I love. Follow this easy step-by-step, and remember to scroll to the recipe card for printable instructions.
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+Make the batter.
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+Fold in the strawberries.
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Mix the batter. Start by creaming butter and sugar, and mix in the eggs, vanilla, salt, and baking powder. Stir in the lemon zest, then add the flour and milk. Finally, fold in your strawberries.
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+Fill the pan.
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+Add the crumble topping and bake!
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Assemble. Add the cake batter to a greased 10” oven-safe skillet. In a bowl, cut together the crumble ingredients. Sprinkle the crumble over the batter.
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Bake. Pop the whole skillet into the oven and bake for 45-50 minutes at 350ºF until the top is golden. Let the buckle cool, and then give it a dusting of powdered sugar before serving.
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What If I Don’t Have a Skillet?
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If you don’t have an oven-safe skillet, you can still make this strawberry buckle in a springform pan, or a 9” round pan. You’ll just need to increase the baking time a little. Test the cake for doneness using a toothpick. If it comes out clean, your buckle is baked!
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Easy Variations
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Change up the fruit. You can make a buckle using any fruit that’s in season. Use fresh or frozen blueberries, raspberries, or blackberries. A peach buckle would also be delicious in the summer (peach cobbler vibes, anyone?). I can’t wait to make an apple buckle in the fall!
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Add icing. I usually stick with a simple dusting of powdered sugar on top of the buttery crumble. But, if you’d like, drizzle over a simple sweet icing like the one I use for my strawberry pound cake.
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Add some spice. Instead of lemon zest, warm up the flavors in this strawberry buckle recipe with a few pinches of ground cinnamon.
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Serving Suggestions
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This strawberry buckle makes an easy last-minute dessert when we’re expecting friends and family. It’s great served with coffee or tea, or you can enjoy slices with a scoop of vanilla ice cream for a tasty summer treat. If I have leftover strawberries, I’ll turn them into homemade strawberry syrup to drizzle on top!
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How to Store
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To store. Store any leftover strawberry buckle in an airtight container on the counter for up to 3 days.
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Freeze. You can also freeze this strawberry cake either whole or in slices. Wrap it tightly with a double layer of plastic wrap and keep it frozen for up to 2 months. You’ll need to defrost the strawberry buckle at room temperature before serving.
This easy strawberry buckle is an old-fashioned dessert made with fresh strawberries and a sweet crumble topping. Baked in a skillet so it’s crisp outside and soft and buttery inside!
In the bowl of your stand mixer fitted with paddle attachment, mix butter and sugar for 2 minutes on medium speed. Add in the eggs, vanilla, salt, baking powder, and lemon zest. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
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Turn the mixer to low and add in the flour and milk in alternating increments, beginning and ending with flour, mixing until just combined.
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Stir in the strawberries and spread into the prepared pan.
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Place all the topping ingredients into a medium bowl. Using a pastry cutter or fork mix ingredients together until they resemble coarse sand. Use your hands to squeeze the mixture into large crumbs. Sprinkle on top of the batter.
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Bake for 45-50 minutes until a toothpick inserted in the center comes out clean.
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+ Get the Recipe
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+ Cathy
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++Delicious!! I am so glad to have found your site. So healthy and SO GOOD. Thank you!!
+ Sara Tercero
+ +Wonderful! So happy you like my site and recipes. I appreciate your feedback so much!
++ Mary
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++So great! I love this for barbecues. Can’t wait to try more of your recipes.
+ Sara Tercero
+ +So happy you enjoyed it! Thanks so much for the great feedback and the stars!
++ Liz
+ +This salad was a flavour explosion. My whole family enjoyed it, including my children so that's a huge win in my books.
++ KATIE
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++it was yummy. I added a little bit of organic pure maple syrup and a little bit of Braggs liquid aminos to the dressing because it seemed to be missing something and it turned out yummy.
+ Sara Tercero
+ +So happy you adapted it to your taste buds! That is really cooking!
++ Katherine Ohnigian
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++It was so good, I made it again, this time using limes like I was supposed to instead of lemon, and it was like pow, really yummy
+ Mariah
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++This recipe is delicious. It includes all my favorite ingredient’s. Can you tell me what the serving size is for the information in the nutritional facts?
+ Sara Tercero
+ +Hello! I think it is around a cup and 3/4 of the mix. It is very dense and filling!
++ Sara Tercero
+ +So happy you liked it!
++ Sara Tercero
+ +That is a huge win! So happy to hear it!
++ Wendy
+ +How much is a bunch of cilantro? My bunch seems like a lot!
++ Sara Tercero
+ +A bunch IS a lot to be honest. But once blended it will be fine. If you are nervous, half the amount called for. It is not baking so precision is not necessary.
++ Karen
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++Another delicious recipe. I felt confident enough to sub in a delicata squash when I realized I only had one sweet potato. This recipe is a winner. Delicious, nutritious and filling. Great salad to make ahead for lunches. Thanks so much!
+ Sara Tercero
+ +I love that substitute! I bet it was great, Delicata has such a nice flavor profile here! Thank you for the feedback and 5 stars.
++ Becca
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++Soooo good. One of my favorite plant based recipes yet! Thanks Sara!
+ Sara Tercero
+ +That is so great to hear, very happy you loved it!
++ Barbara
+ +Sara,
++ This is the 2nd recipe I've tried (the 1st Aututmn Butternur, Bean, & Bulgur Salad) and I have to say "they're bomb!" The dressings are simply superb. I am so excited to have found your website.
+ Missy
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++This was so delicious!! I added some chili powder to the sweet potatoes, and blended half an avocado into the dressing. I think next time I’ll add some jalapeño to the dressing, too! We like heat in our house. Thank you for your amazing recipes!
+ Sara Tercero
+ +Hi Missy those are both excellent ideas! I love adding heat at my house too! Thanks for the 5 stars!
++ Sara Tercero
+ +Thank you so much Barbara I really appreciate that.
++ Miranda
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++Family raved about it, including the kids. And I feel great having serve my family better food. I’ll save this recipe but next time I will double the dressing delicious!
+ Jen Blazey
+ +Hey, is there anything I can sub in instead of tahini?
++ Sara Tercero
+ +Hi Jen, you can try almond butter or sunflower butter? I have not tried them but I am betting it will have a mild taste and similar texture. Let me know how it goes!
++ Sara Tercero
+ +That is wonderful news! Thanks for the feedback and rating!
++ Rebecca
+ +
++This is so flavorful and substantial. Thank you for a perfect meal prep recipe!
+ Sara Tercero
+ +So pleased you enjoyed it! Thanks for the feedback and the 5 stars!
++ Emily
+ +
++Tasty and filling. I had this for lunch all week. So flavorful and pretty and delicious.
+Even though I had it 4 days last week, I want it again!
+ Sara Tercero
+ +If this isn't a stellar review I don't know what is! So happy you liked it!
++ Keri
+ +
++I have truly made this salad dozens of times and break it out every time we have company. I always get asked for the recipe and happily forward the link here! Thanks Sara!
+ Sara Tercero
+ +Thank you so much Keri!I appreciate the review and feedback.
++ Charli
+ +
++This was so savory and delicious. There is no mention in the instructions as to what to do with the black beans so I just cooked them for 10 minutes and tossed them in. Will be making again; everyone in my family loved this salad.
+ Sara Tercero
+ +Hi Charli! So happy you liked it! I will check the recipe. The canned beans do not need to be heated although I am sure it can't hurt! Thanks for the 5 stars!
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